LIBRARY 
 
 OMESTIC CYCLOPEDIA 
 
 OF ' .; 
 
 ACTICAt INFORMATION 
 
 Henry^IIolt & Co 
 
 
 si 
 
 
ALBERT R. MANN LIBRARY 
 
 New York State Colleges of 
 
 Agriculture and Home Economics 
 
 at Cornell University 
 
 Gift from the 
 CLIVE M. McCAY LIBRARY 
 
 OF 
 
 Nutrition and Gerontology 
 
Cornell University 
 Library 
 
 The original of this book is in 
 the Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924003525924 
 
DOMESTIC CYCLOPEDIA 
 
 PRACTICAL INFORMATION 
 
 Principally Written or Revised by the Following Authorities : 
 
 CALVERT VAUX, Architect of the Central Park, and THOMAS WISEDELL, Architect: LOCA TING, 
 
 BUILDING, AND REPAIRING. 
 
 LEWIS LEEDS, SANITARY ENGINEER : WARMING AND VENTILA TION. 
 
 COL. GEOBGE E. WARING, of Ogden Farm: DRAINAGE, THE GARDEN, THE DAIRY. 
 
 GEORGE FLETCHER BABB, Architect : DECORA TION as allied to Walls, Floors, and Furniture. 
 
 MRS. ELIZABETH S. MILLER, Author of "In the Kitchen," and GBTSEPPE RTJDMANI, late 
 Cook in the Cooking Sqhool, St. Mark's Place, New York, and Chef de Cuisine, Newport : - 
 COOKING AND DOMESTIC MANAGEMENT. 
 
 AUSTIN FLINT, Jr., M.D., Professor in Bellevue Medical College : DIETETICS and 
 ALCOHOLIC BEVERAGES. 
 
 ABRAHAM JACOBI, M.B., Professor in the College of Physicians and Surgeons: diseases an 
 
 HYGIENE OF CHILDREN. 
 
 WILLIAM T. LUSK, M.D., Professor in Bellevue Medical College, late Editor of the New York 
 Medical Journal : GENERAL MEDICINE. 
 
 S. G. PERBY. D.D.S.: THE TEETH. 
 
 ELWYN WALLER, Ph.D., Superintendent of Laboratory in the Columbia College School 
 of Mines, Chemist to the New York Board of Health: domestic chemistry- 
 disinfecting, CLEANING, DYEING, Etc. 
 
 LESLIE PELL-CLARK, Veterinary Surgeon of Ogden Farm: the horse. 
 
 JOHNSON T. PLATT, Professor in the Yale Law School : 
 BUSINESS forms and legal rules. 
 
 EDITED BY 
 
 TODD S. GOODHOLME 
 
 ILLUSTRA TED. 
 
 NEW YORK 
 
 HENRY HOLT AND COMPANY 
 
 1882 
 
TX 
 
 6&5 
 
 352488 
 
 ;V "i 
 
 Copyright 1877, 
 By HENRY HOLT, 
 
 New York: 
 S. W. GREEN'S SON, 
 Printer, Electrotyper, and Binder, 
 74 and 76 Beekman Street. 
 
HINTS TO THE READER. 
 
 • It is hoped that this book may reach many readers besides those used to 
 handling books of reference, and that they may find the following suggestions 
 of use. 
 
 Glance through the book, running your eye over each page, to get a general 
 *dea of what it contains. Many particulars worth knowing cannot be ascertained 
 Tthout doing this. 
 
 The arrangement of the main topics in the book is always alphabetical, and 
 that of the subdivisions of these topics is nearly always so; but in a few of the 
 latter cases, the alphabetical arrangement has been subordinated to some other 
 arrangement which seemed better fitted to the topic under treatment. For 
 instance, under Horse, the diseases have been given alphabetically, but the gen- 
 eral advice regarding selection and treatment has been given in the order in 
 which the knowledge would naturally be used. 
 
 In searching for a recipe or the like, look first for the general term (or noun), 
 and not for the qualifying term. For example: in looking for Quince Preserves, 
 turn to " Preserves," not to "Quince;" or for Oyster Sauce, turn to "Sauces," 
 not to "Oyster." In some few cases, the recipe has come more naturally under 
 the qualifying term. 
 
 When an unusual or technical term is used, an explanation may sometimes be 
 found under the word in its proper alphabetical place. 
 
 In all cases of difficulty consult the Index. 
 
 In consulting the medical portion of the book, after reading what is said about 
 the disease, read what may be said about the medicine that may be recommended 
 in its proper alphabetical place or under Drugs. 
 
 Pains have been taken to give such information as might enable an intelligent 
 person to act effectively in sickness, and not to give such details as would tempt 
 the ignorant to commit the folly of attempting to dispense altogether with pro- 
 fessional aid. Therefore in any case where directions are not as full as the 
 reader could wish, it is probably because no advice could be given without 
 specific knowledge of the patient's constitution. 
 
 The general articles on Bathing, Drainage, Exercise, Food, Diet, House, Ven- 
 tilation, Warming, Water, and other hygienic subjects are it is hoped worthy of 
 being carefully read and even studied by every one responsible for the health 
 of a household. Those on Children, Infants, Fevers, the Sick-Room, Nursing, 
 and Wet-Nursing, are in a similar category. Special emergencies are treated of 
 in their proper places, but these articles furnish some rules of health which 
 should be familiar to every one. 
 
 In cookery exact proportions are so important that we have generally given 
 the recipes in terms of the standard tables of weights and measures. Where 
 the necessary instruments are not at hand, consult the table of equivalent 
 weights and measures printed on first inside cover page, or under Weights and 
 Measures. 
 
 As a rule, a list of the ingredients needed has been prefixed to each recipe, to 
 save the necessity of reading all the directions before knowing if the ingredients 
 
iv HINTS TO THE READER. 
 
 are within reach, and to lessen the danger of overlooking any in getting them 
 together. 
 
 In the matter of prices of articles mentioned in the book much difficulty has 
 been found, on account of the recent great fluctuations, and when the difficulty 
 was fully realized, the attempt to give prices was thereafter abandoned. Yet in 
 such cases, for instance, as the price-lists under Furnishing, help may be had by 
 ascertaining at the stores the current prices of a few articles, comparing them 
 with the prices given in the book, and applying the average difference to the 
 general estimates. For instance, if a dozen articles in the stores are found to 
 vary on an average twenty per cent, from the prices given in a list here, it 
 may be safe to assume that the cost of the entire list would vary at the same 
 rate. 
 
 It will be readily understood, that most of the best authorities in housekeeping 
 are persons not known to the public. For this reason, as well as from deference 
 to their modest wishes, the names of some of the advisers who have most bene- 
 fited this book are not published. All matters of household management that 
 touch upon the domain of science, and justify the attention of those among the 
 learned whose reputation guarantees their work, have been submitted to such 
 authorities. A large portion of the book consists of matter originally prepared 
 by them; at the same time reference has been had to the fact that the learned 
 seldom realize what portions of their knowledge can be understood and applied 
 by the ignorant, so in many cases the matter has been compiled by laymen, 
 sometimes under special instruction, and then submitted for revision. 
 
 It has been intended to acknowledge all recipes, etc., directly appropriated. 
 If among so many advisers (far more than those whose names appear) this has 
 occasionally been neglected, the neglect must be attributed to inadvertence. 
 
 Of the illustrations, many are original, but the others have come from too 
 many sources to make detailed acknowledgment practicable; some attempt at 
 acknowledgment has been made in the articles themselves. The principal ap- 
 propriation has been, by arrangement with the English publishers, from the 
 great cook-book of Miss Acton. A few of those cuts seem to have been intended 
 more for ornament than instruction, but as they came in the entire set, and as 
 the world's approval of the whole was no longer open to question, it seemed 
 best to use all. « 
 
 UatT" Anybody encountering an important inaccuracy or omission in this work 
 will confer a great favor by notifying the publishers, in order that it may be 
 corrected in future editions. The directions and statements of fact in the book 
 cannot fall far short of twenty-five thousand, and those that might have been 
 properly included are probably ten times as many. In such a mass, no test but 
 practice can absolutely determine what practice requires. 
 
DOMESTIC CYCLOPEDIA. 
 
 ■ In searching for a Recipe, or any other topic, you will be more apt to find it under 
 the general term {or noun) than under the qualifying term. If you do not find it under 
 one head, look for it under the other. For example : in looking for Quince Preserves, turn 
 first to PRESERVES, not to Quince; or for Oyster Sauce, to SAUCE, not to Oyster. 
 
 J If in glancing through an article, you do not find what you want, see if there is not, 
 
 \t the end, a cross-reference to some kindred article. 
 
 ABRASION.— A rubbing off of the outer 
 surface of the skin. Wash gently to remove 
 foreign matter, grease with a little sweet oil 
 or pure lard, and cover for a day with a cloth. 
 Do not apply salt water, camphor, or any irri- 
 tating remedy. 
 
 ABSCESS. — An accumulation of pus or 
 purulent matter following inflammation of any 
 tissue of the body. A superficial abscess is 
 preceded by redness and swelling. Taken 
 early it can often be dispersed. Rest the 
 part, bathe it with warm lotions, and, if the 
 skin be very tense, moisten it with a mixture of 
 three parts of sweet oil and one of vinegar, 
 or a wash of two drams of sugar of lead, one 
 dram of powdered opium, and a pint of water, 
 and cover with a piece of wax plaster. In 
 great pain apply a soft poultice, renewed 
 several times a day. When the abscess is ripe, 
 open with a lancet For so-called abscesses 
 in the head, see Ear. 
 
 ABSINTHE. — An alcoholic tincture of the 
 leaves of the Absinthe, or wormwood, the 
 roots of "lingwood and aromatic cane, aniseed, 
 leaves of dittany, origan, fennel, mint and 
 balm mint, and a little essence of cumin. It 
 is used largely by the French. Taken habi- 
 tually in excess, it is apt to lead to softening 
 of the brain and general paralysis. 
 
 ACACIA. — The Flowering Acacia. A 
 small tree very pretty in foliage, growing any- 
 where and always flowering well. When in 
 bloom, in June, it is covered with a profusion of 
 pea-shaped pinkish white flowers clustered on 
 short stems. 
 
 Rose Acacia, smaller than the flowering, 
 but more beautiful. It has clustered branches 
 of pink pea-shaped flowers ; is easily grown, 
 and requires no attention. It shouldbe.trained 
 to a single stem, but its tendency to throw up 
 suckers renders it troublesome in a small garden. 
 
 ACCIDENTS.— Professor Wilder, of Cor- 
 nell University, gives these short rules for 
 action in case of accident : — 
 
 For dust in the eyes, avoid rubbing ; dash 
 cold water in them ; remove cinders, etc., with 
 the round point of a lead pencil. 
 
 Remove insects from the ear by tepid water ; 
 never put a hard instrument.into the ear. 
 I 
 
 If an artery is cut, compress it above the 
 wound ; if a vein is cut, compress it below. 
 
 If choked, go upon all fours and cough. 
 
 For slight burns, dip the part in cold water ; 
 if the skin is destroyed, cover with varnish. 
 
 For apoplexy, raise the head and body ; for 
 fainting lay the person flat. 
 
 ,,.For more detailed remedies in special cases 
 see articles on each of the above and on 
 Abrasion, Bandages, Bleeding, Bruises, 
 Burns, Cuts, Dislocations, Drowning, 
 Fractures, Frost-bite, Poisons, Scalds, 
 and Sprains. 
 
 ACCOUNT. (See Bill.) 
 . ACIDS — Vegetable Acids exist in many 
 substances used as food. They are sour to the 
 taste, but may be so diluted with water that the 
 sourness is not perceptible ; but if a piece of 
 blue litmus paper (to be had at the druggists,) 
 be dropped in, its color will be changed to red. 
 The principal domestic acids are the follow- 
 ing': 
 
 Acetic Acid, represented by Vinegar. 
 
 Citric Acid, giving their sourness to the 
 lemon, orange, citron and cranberry, and, mixed 
 with malic acid, existing also in the gooseberry, 
 red-currant, strawberry, raspberry, and cherry. 
 It is extracted from lemon juice, and sold in 
 the form of crystals, which can be re-dissolved 
 in water, flavored with a little essence of lemon 
 and so used as an artificial lemon juice. 
 
 Malic Acid, the peculiar acid of apples, but 
 found in most American fruits, and in tomatoes. 
 
 Oxalic Acid. Poison. (See Oxalic Acid.) 
 
 Tannic Acid combines with iron and forms 
 the basis of most writing inks. It is found in 
 the bark of many trees, and in gall nuts, has a 
 weak acid taste, and is astringent and bitter. 
 
 Tartaric Acid, found in a pure state in 
 grapes, and some other fruits. It is a cheap 
 substitute for citric acid,,but inferior. It is one 
 of the two ingredients c&mposing the Soda or 
 Seidlitz Powders. 
 
 AERATED BREAD. — Not made in the 
 household but at some bakeries. After the 
 dough is mixed, tubes are introduced into it 
 and are connected with a reservoir containing 
 carbonic acid gas, and this is mechanically 
 injected throughout the bread to lighten i£ 
 
2 
 
 AGAVE 
 
 AIR 
 
 The so-called aerated bread is deficient in fla- 
 vor, and is less agreeable and digestible than 
 home-made bread, or any other which has been 
 raised with yeast in the ordinary way. {See 
 Bread.) - . 
 
 AGAVE. — A plant known popularly as the 
 American aloe or " Century-plant," the latter 
 name being given it on account of a mistaken 
 idea that it blooms only once in a century. In 
 this latitude it reaches maturity' at a period 
 varying from 10 to 70 years, and ' then blooms 
 once ; as soon as the flowers fall the plant 
 withers and dies. The aloe is applied to many 
 uses. Pulgue, the well known Mexican liquor 
 is made by fermenting the sap drawn from in- 
 cisions in its stem, and from pulque is distilled 
 a singularly fiery spirit known as Vino Mezcak 
 A coarse sort of thread known as the pita flax, 
 is made from the fibres of its' leaves ; and irom 
 an extract of the leaves balls are made which 
 lather in water like soap. It grows in moder- 
 ately rich soil, and needs protection in winter. 
 
 AGUE. — Ague, or Intermittent Fever, or 
 " chills and fever " as it is popularly called, is 
 caused by a miasma believed to be due to de- 
 caying organic matter. It is generated most 
 abundantly in marshy ground, and is capable 
 of being wafted along plains to a considerable 
 distance from its source. There are three 
 kinds : the Quotidian Ague, in which the"parox- 
 ysms come on every 24 hours ; the Tertian, in 
 which they occur once in 48 hours ; and' the 
 Quartan, in which they occur once in every 72 
 hours. Each paroxysm consists of a cold 
 stage, generally beginning with pain in the 
 head and loins, weariness of the limbs, a sen- 
 sation of coldness in the extremities, stretch- 
 ing and yawning, to which succeed shivering 
 and violent shakings ; of a hot stage, in which 
 there is intense fever, the skin becomes red, 
 and very hot to the touch — the pulse' being 
 quick, full, and hard, accompanied with great 
 thirst; and, finally, of the sweating sta%e, 
 in which perspiration comes on, first showing 
 itself on the face and neck, and gradually ex- 
 tending over the whole body. This latter 
 always affords relief and marks the abatement 
 of the paroxysm. 
 
 Treatment.— Quinine is the only remedy with- 
 in reach of domestic medicine, in a dose of 10 
 grains for an adult in the period immediately fol- 
 lowing the sweating stage of the last paroxysm. 
 It is desirable that sufficient quinine should be 
 given to produce ringing of the ears. If this is not 
 effected by the first dose it should be repeated 
 in three or four hours. When the cold stage, 
 or chill, appears, the patient should be put in 
 bed, and covered sufficiently with bed-clothes. 
 If the succeeding paroxysm is' not prevented, 
 the same course should be pursued. A third 
 administration of quinine in large doses is 
 rarely required. It is desirable to continue 
 with the drug in doses of two grains three times 
 a day for some weeks after the chills are 
 broken. The bed-clothes should be removed 
 as reaction sets in, and cooling drinks may be 
 given if called for by the patient. Between the 
 
 paroxysms..the patient must be supported with 
 food that is nourishing, but light and easy of 
 digestion, such as veal or chicken broth, sago, 
 rice, gruel with a little wine in it, light pud- 
 dings,. etc. A glass of light wine may also be 
 taken now and then, and negus acidulated with 
 lemon juice. As the chief object in treating 
 ague is to brace and strengthen the system, the 
 patient ought to take as much exercise between 
 the paroxysms as he can bear, and not to give 
 up to the indolence which is one of the accom- 
 paniments of the disease. Change of air to a 
 high and dry one is also excellent, and some- 
 times it is the only method of cure. In severe 
 cases of ague; other treatment is required, but 
 they demand the skill of an experienced phy- 
 sician. 
 
 AIR. — The atmosphere in which we live is so 
 thin and invisible, and so totally unlike other 
 objects, that we are apt to forget-that it is- a 
 real substance, possessed of weight and power 
 of resistance, and that as one of the most es- 
 sential of all foods, it plays an important part 
 in the economy of life. We are immersed in this 
 thin elastic fluid as a fisK, is in clear water, 
 which to him is, no doubt, equally invisible, 
 and it presses down upon the earth with a 
 force proportionate to its weight. Upon every 
 square inch of the earth's surface there rests 
 about 15 lbs of air. Upon- the body of a 
 medium-sized man, having a surface of 2000 
 sq. inches, the atmosphere presses with a force 
 equal to 30,000 pounds ; a force which would 
 crush him to atoms were it not that there is 
 air also within the system which exerts an equal 
 outward pressure, and thus prevents injury. 
 Air consists of two elements, oxygen and nitro- 
 gen, and a pair of compounds, Carbonic acid gas 
 and vapor of water. Oxygen and nitrogen are 
 by far the largest constituents, dry air contain- 
 ing about 77 per cent, of nitrogen 'and nearly 
 23 of oxygen ; but these gases are not com- 
 bined as oxygen and hydrogen combine to 
 form water, but are simply mixed together; 
 and although various influences tend to mix 
 them so perfectly that the proportion in a given 
 volume at different places is nearly the same, 
 it is not absolutely so, and one of the gases 
 may, with the greatest ease, be separated from 
 the other. • Such separation takes place, in 
 fact, in breathing. We draw the air into our 
 lungs, which divide it into its two component 
 parts, retaining the oxygen, which then mixes 
 with our blood and enters into our entire sys- 
 tem, while the nitrogen passes out of the 
 body as it entered it without undergoing any 
 change. Oxygen is one of the prime essen- 
 tials of life, alike in animals and plants, and 
 any material reduction of the proportion which 
 it bears to the other atmospheric gases means 
 death to every living creature. Nitrogen, 
 on the other hand, is a negative or inert 
 substance, its chief use being to dilute or 
 temper the other active ingredients to a proper 
 degree of strength. Here, then, is the princi- 
 ple by which the relation of air to animal life 
 is made plain. Pure air, in. its normal condi- 
 
ALABASTER 
 
 ALCOHOL 
 
 tion, Contains abdut twenty parts of oxygen, 
 seventy-nine of nitrogen, and one of aqueous 
 vapor, and yjW of carbonic acid gas' ; and any 
 causes which decrease the proportion of oxygen 
 injure by so much its health-sustaining qualities. 
 By breathing, and the burning' of fuel and lights, 
 large quantities of oxygen are removed from 
 the air, while at the same time carbonic acid 
 gas in nearly equal bulk takes its place. In 
 the case of fuel, if the combustion is perfect, 
 the air that has been changed is carried up the 
 chimney ;*but not so in respiration and illumina- 
 tion, the air spoiled by these processes remains 
 in the room unless removed by special ventila- 
 ting arrangements. (See Ventilation and 
 Warming.; Air is also contaminated in a con- 
 siderable degree, as has already been hinted, 
 by the exhalations of the human being. "Streams 
 of subtle and almost intangible putrescent mat- 
 ter," says Professor Youmans, " are, all through 
 life, exhaling from each living animal body into 
 the air. The fluid thrown from the lungs and 
 skin is not pure water. It not only holds in 
 solution carbonic acid, but it contains also 
 animal matter the exact nature of which has not 
 been determined." This source of contamina- 
 tion becomes very obvious when in the morning, 
 from the pure outer air, we enter an unventilated 
 bedroom, where one or two people have slept 
 the night before. Every one must have ex- 
 perienced the sickening odor of such a rocro 
 and not only is the atmosphere vitiated, I ut 
 ■ two persons occupying a bed for eight hours 
 impart to the sheets by insensible perspiration 
 -not less than a pound of watery vapor charged 
 with latent animal poison. Gaseous exhala- 
 tions of every sort also escape from the kitchen 
 and from the cellar, if perishable substances 
 be kept there, and are diffused through the 
 house : from the imperfect burning of gas-jets, 
 also there arise emanations most injurious to 
 health. Stoves, furnaces, and steam pipes are 
 fruitful sources of deterioration; and the in- 
 troduction of water closets into our 'houses, and 
 the close connection of the sewers with our 
 water pipes are new elements of danger. In- 
 deed it is scarcely too strong an expression to 
 say that every thought and act of man, every 
 vital change in his body, and every process 
 bv which he regulates the condition of his daily 
 life, is accompanied by the deterioration of 
 the air upon which his health depends. The 
 only remedy for all these evils lies in proper 
 and adequate ventilation, in other words, in the 
 providing of such artificial means as will insure 
 (he-constant substitution Of pure air for that 
 whorj oxygen has already been more or less 
 consumed,' and will prevent vitiated air from 
 reaching the lungs. No subject in the entire 
 range of hygiene and domestic economy is more 
 important, and it is pne which should engage 
 the thoughtful attention of every head of a 
 household. At this point we have only dealt 
 with the principles of the subject ; their practi- 
 cal application is indicated in the articles on 
 Drainage, Ventilation, and Warming. 
 ALABASTER .—A substance very similar 
 
 to marble, but in its pure state . more transpa- 
 rent. . There are two kinds. One. is a carbonate 
 of lime, and therefore of the same composition 
 as marble, but has been formed in the manner 
 of stalactites by water dripping in a cavern ; 
 though very transparent, it is also hard, and 
 consequently little used for sculpture. The other 
 is a sulphate of lime, and the same substance as 
 gypsum, from which plaster of Paris is made. 
 Gypseous, alabaster, being soft and easy.to cut, 
 and often very transparent and beautiful, is 
 more employed in the manufacture of vases, 
 clock-stands, statuary, and similar articles. 
 Alabaster is apt to become yellow, especially 
 if. exposed to smoke, but may be restored by 
 washing with soap and water (cold) and after- 
 wards polishing with sjiavergrass. Grease spots 
 may be removed by rubbing. the places with 
 powder of French chalk. As alabaster is very 
 fragile, articles made of it, if valuable, should 
 be kept, under glass. Broken parts may be 
 joined together again by quicklime mixed 
 with white of egg to a paste. 
 
 ALBUMEN.— A substance, familiarly rep- 
 resented by the white of eggs, which exists 
 abundantly in all animals, and in the juices, 
 seeds, grain, and other parts of plants. It is 
 by far the most important -single element of 
 food, since it contains nutritive .matter in a com- 
 pact and easily digestible form ; and being al- 
 most without flavor may enter into the com- 
 rxsilion of foods very diverse in other respects, 
 whilst it is adapted to every variety of taste. 
 Its composition is the same in all other forms 
 as in the blood and tissues of man and other 
 animals ; therefore it is. incorporated into the 
 system with the greatest ease, though it is ne- 
 cessary that it first be decomposed, so as to form 
 new combinations. White of efgs is almost 
 pure albumen with four-fifths of water, and for 
 this reason, an egg is in proportion to its weight 
 the most nutritious article of food known to man. 
 Though albumen exists naturally .as an adhe- 
 sive fluid, mixed with, and soluble in, water ; 
 yet when subjected to a temperature of I42°,« 
 it experiences a striking change in its properties ; 
 as it is then converted into a solid no longer 
 soluble in water, and if, after coagulation, it be 
 gradually exposed to a higher temperature, it is 
 reduced to a firm, transparent solid. Eluids, 
 coffee in particular, are often clarified by means 
 of albumen. When any kind of it, as white of 
 eggs, is put into a muddy liquid, on boiling the 
 liquid the albumen coagulates in a flaky man- 
 ner, and, entangling with it the impurities, rises 
 to the surface as scum, or sinks to the bottom, 
 according to the weight of the fluid holding it. 
 
 ALCOHOL.— The common and active prin- 
 ciple in spirituous • liquors, obtained from 
 sugar by fermentation. When the produce of 
 fermentation is distilled, the spirit, being ex- 
 tremelv volatile, rises in vapor, and in passing 
 through a long cool tube is condensed into a 
 liquid, which, however, is not pure alcohol, for 
 a quantity of water and other impurities rise 
 with it. 'It is necessary that it should be re- 
 distilled and pass through other processes 
 
ALE 
 
 ALMONDS 
 
 before it reaches that state in which it is 
 called rectified spirit, or common spirit of 
 ■wine, the purest form in which it is manufac- 
 tured on a large scale* and the form in which it 
 usually enters into alcoholic liquors. Few 
 subjects have been more discussed and dis- 
 puted about than whether alcohol and alcoholic 
 beverages are entitled to rank as food or nutri- 
 ment ; but the best opinion seems now to be 
 that any such claim is inadmissible. They 
 cannot, it is said, replace water in the, system, 
 because water is the appointed solvent within 
 the living body, and the solvent powers of al- 
 cohol are not-the same as those of water ; what 
 water dissolves, alcohol may not, and vice ver- 
 sa. Alcoholic liquids coagulate and precipitate 
 the pepsin dissolved in the watery gastric juice, 
 and if not quickly absorbed by the stomach into 
 the blood, they would in this way put a stop to 
 digestion. It is argued further that alcohol 
 contains no nitrogen, and cannot, therefore, 
 be transformed into tissue or flesh. And the 
 assumption that alcohol feeds respiration and 
 supplies heat is met by the response that what 
 heat it gives rise to, is immature and injurious, 
 and that it acts in such a rapid way as to pro- 
 duce excitement and irritation in the system. 
 It causes temporary stimulation, but this is ex- 
 tremely transient, and is followed by corre- 
 sponding depression and retardation of the vital 
 powers. This is a subject, however, which is 
 dividing civilized nations into two hostile and 
 opposing camps ; and since the various bever- 
 ages into which alcohol enters — ardent spirits, 
 wines, ale, beer, and the like — are in well-nigh 
 universal use, it is enough, to add that their 
 only distinctive feature as compared to other 
 foods lies in the possession of this element, 
 and that their strength is estimated by the 
 amount of it which they contain. Alcohol is also 
 used as an illuminator, though not in its pure 
 state {see Burning Fluid) ; its powerful 
 solvent qualities make it extremely useful in 
 medicine ; and it is much used by naturalists 
 in preserving their " specimens," since it does 
 not dissolve either albumen or muscular fibre. 
 Its cleansing properties, especially where grease 
 is to be removed, are well known to house- 
 wives. 
 
 ALE. — A liquor manufactured from malt, 
 which is usually produced from the parched grain 
 of germinating barley by a process explained 
 in the article on Brewing. It can, however, be 
 made from the dried germinating grain of 
 wheat and other cereals; any substance con- 
 taining sugar being capable of yielding a wort 
 or solution which may be fermented and con- 
 verted into ale or beer. In several of the 
 English pale ales the proportion of alcohol is 
 as nigh as 10 per cent, and the average is 
 from 5 to 7 per cent. So that a pint of good 
 ale contains the same amount of alcohol as a 
 bottle of claret. These ales, with those of 
 Scotland, are largely imported, and are general- 
 ly much superior to the American product. 
 Burton Ale, so called from the place where it 
 is made, is one of the strongest and very pop- 
 
 ular. It is of a somewhat thick, glutinous con- 
 sistence, and sweetish to the taste ; and a small 
 quantity of it produces intoxication in those 
 who are not accustomed to it. . The best English 
 ales are Bass and Allsopp's. Scotch Ale, espe- 
 cially the Edinburgh brands, has a pale flavor, 
 extremely vinous and very like some of the light 
 French wines. It is mild in its effect, pale in 
 color, and the taste' of the hops does not pre- 
 dominate as in the India Pale Ale (manufac- 
 tured especially for the Indian market) a "d All- 
 sopp's. Scotch ales are also said to be less 
 liable to adulteration than the English. Amer- 
 ican Ales are very light, rarely containing 
 more than 3 per cent, of alcohol, and resemble 
 what is known in England' as " table beer." 
 They are for the most part pure, however, and 
 when fresh make a very mild and agreeable 
 beverage. The best are made in the limestone 
 districts of the Northwest. 
 
 ALKALIES. — A class of substances com- 
 mon to the mineral and vegetable kingdoms, 
 and embracing some of our most familiar 
 household materials, such as soda, ammonia, 
 and potash. They are distinguished by a very 
 nauseous taste, called alkaline, which cannot 
 be described but may be understood by tasting 
 carbonate of soda; they change vegetable blues 
 to green, and yellow ones to brown, and they 
 neutralize and reverse the action of acids, re- 
 storing the blue color to such vegetable so- 
 lutions as have been rendered red by them. 
 Combined with acids, they produce the sub- 
 stances known as Salts. Potash and soda are 
 called fixed alkalies because they are not evap- 
 orated by heat ; ammonia is the volatile alkali. 
 With fats the fixed alkalies produce soaps. (See 
 Ammonia, Potash, Soda, Soap.) 
 
 ALLOPATHY. — A term invented by Hah- 
 nemann to designate the ordinary practice, as op- 
 posed to Homeopathy. (See Homeopathy.) 
 
 ALLSPICE, — So called because it is 
 thought to combine the flavor of cinnamon, nut- 
 meg, and cl6ves. It is the berry of a handsome 
 tree that grows to the height of twenty feet in 
 the West Indies and South America. The 
 fruit is not allowed to ripen, but is gath- 
 ered while yet green ; when dried in the sun 
 it becomes black.™ It is less expensive than the 
 Oriental spices, is agreeably aromatic, and is con- 
 sidered the most mild and harmless of the com- 
 mon spices ; hence it is much used in cookery. 
 The best comes from Jamaica. The essential 
 oil of allspice is of a deep reddish-brown color, 
 and extremely pungent ; and a few drops is suffi- 
 cient to give a flavor to gravy or to mulled- 
 wine 
 
 ALMONDS. — There are two kinds of al- 
 monds, the sweet and the bitter, but they are con- 
 sidered to be only different varieties of the same 
 species. ' The Sweet Almond is much used in 
 dessert and confectionery. The Valentia variety 
 is sweet, large, flat-pointed at one extremity, 
 and compressed in the middle. The Italian 
 almonds are less sweet and, smaller. The 
 Syrian or Jordan come from Malaga and are 
 the best. Hard-shell almonds are generally 
 
ALPACA 
 
 better than the soft-shell kinds, if for no other 
 reason, because they are better preserved. The 
 brown skin of the almond easily comes off by 
 pressing with the fingers, when they are put 
 into boiling water; they are then dried till they 
 are brittle, and being white in the interior are 
 said to be blanched. Their skin sometimes 
 disagrees with the stofnach, and for this reason 
 almonds should be Llanched when brought to 
 the table as dessert. The bitter almond is used 
 in flavoring many preparations. It should, how- 
 ever, be very carefully used, as in process ,of 
 distillation it produces a violent poison. 
 
 Sauce (almond). — This is a Spanish dish. 
 Blanch and pound sweet almonds ; then add 
 enough Bechamel sauce to make it of the con- 
 sistency of thickened gravy. When mutton 
 chops are broiled pour this sauce over them and 
 serve at once. 
 
 Syrup (of almonds). — See Orgeat. 
 
 ALPACA. — A description of cloth woven 
 from the wool of the Alpaca, or South Ameri- 
 can sheep, extensively manufactured in Eng- 
 land and used chiefly for clothing. It is also 
 much used as a covering for umbrellas, being 
 more durable and finer than cotton and less 
 expensive than silk. English alpaca is con- 
 sidered the best, and comes in double and 
 single widths. 
 
 AMARANTH. — Globe Amaranth, one of 
 the hardy garden annuals. " It requires to be 
 brought forward in a hot-bed, but when grown 
 makes a fine plant which blooms all summer. 
 The soil for it should be moderately rich and 
 moist. The flowers are purplish-red, white, or 
 orange ; and when dried form very pretty bou- 
 quets for winter. They can generally be bought 
 in pots at the florist's. 
 
 ALTERATIVES. — This term is applied to 
 medicines which are supposed to alter the nu- 
 trition of the body without producing any phe- 
 nomena. Thus, small doses of the mercurial 
 preparations are regarded as alterative. ' 
 
 AMBERGRIS. — A substance much used 
 in the composition of perfumes. Its origin is 
 not yet satisfactorily ascertained, but it is sup- 
 posed to be a morbid secretion in the sperm- 
 aceti whale, and is, found usually on the' sea- 
 shore or floating on the sea. It is found occa- 
 sionally in masses of fifty or one hundred ounces, 
 but as a general thing the pieces are very much 
 smaller. Ambergris is quite similar in appear- 
 ance to amber ; but it is opaque, fatty, and in- 
 flammable, remarkably light, melts readily when 
 subjected to heat, and is scarcely soluble in 
 alcohol. There are several varieties: gray, 
 black, and dark-brown; the gray is the best, 
 easiest to break, and lightest, and has the 
 strongest odor. This odor is so powerful that 
 if the box in which it is ' contained be left open 
 for five minutes, it will perfume the whole cham- 
 ber. 
 
 AMERICAN ■WINES— Until a compara- 
 tively recent period American wines were seldom 
 found upon American tables, and even now 
 Catawba is the only one that can be said to be 
 in general use, yet there are several varieties 
 
 AMERICAN WINES 
 
 5 
 
 of both white and red wines which compare 
 favorably with those of similar grade from any 
 part of the world, and. at the Paris Exposition 
 of 1867 it is said by Dr. Edward Smith that 
 none of the less expensive vintages met with 
 greater acceptance than the sparkling wines of 
 our Atlantic coast. It is usual in treating of the 
 native wines to class them as wines of the At- 
 lantic coast and wines of the Pacific coast, — or, 
 as the latter are commonly called, California 
 wines. The wines of the first division resemble 
 those of Germany and France, containing more 
 acid, more sprightliness, flavor, and bouquet ; 
 while the California wines contain but little acid, 
 a good deal of spirits, and little flavor or bou- 
 quet, thus more nearly resembling the wines of 
 Spain and Southern Europe. The cause of 
 this difference is to be found partly in the soil, 
 but chiefly in climatic influences : the heat of a 
 southern or semi-tropical climate, like that cf 
 California, for instance, develops a large amount 
 of sugar in the grape, and the acids are corre- 
 spondingly diminished. (See Wine.) 
 
 Of the White Wines, Catawba is far more ex- 
 tensively used than any other. It varies greatly 
 with the different locations in which the grape 
 is grown, the wine of New York, northern Ohio, 
 and northern Illinois containing less spirits, but 
 a high flavor and a good deal of acid, while the 
 wine of Missouri and further south is smoother, 
 heavier, and less acid and astringent. It makes 
 an excellent sparkling wine, equal to many im- 
 ported, and in this form it is chiefly drunk. As 
 a still wine it resembles the light Rhine and Mo- 
 selle wines of Germany, though it has a peculiar 
 and characteristic flavor. Next to the Catawba 
 the most popular white wine is the Delaware. 
 This wine is of a yellow color, fine flavor, and 
 good body, closely resembling some of the finer 
 Rhine wines ; the still wine is best, the spark- 
 ling being somewhat flat and acid. Other good 
 white wines, which we can only mention, are 
 the lona, Isabella, Massasoit, Maxatawney, 
 Herbemont, and Louisiana. The two latter are 
 produced chiefly in the Southern and South- 
 western States. 
 
 Among the native Red Wines, Concord fills 
 the same place as Catawba among the White. 
 There is nearly as much of it made as of Catawba, 
 and Mr. George Hussman says of it in the new 
 edition of the American Cyclofadia: "it is ef- 
 fectually and truly the poor man's wine, as it 
 can be produced very cheaply, and has a pe- 
 culiarly enlivening and invigorating effect upon 
 the system. For a light summer wine it has 
 not its equal as yet, and it ought to supplant 
 all the cheap French clarets, as it is better, 
 more wholesome; and can be made cheaper." 
 The wine if fermented in the barrels, varies from 
 light red to dark. red, has a strong flavor resem- 
 bling strawberries, is slightly astringent, spright- 
 ly, and invigorating. If the grapes are pressed 
 as soon as mashed, the juice makes a yellow 
 wine, which is now coming into use as a sub- 
 stitute for Catawba. Norton's Virginia (common- 
 ly called Virginia Port), is generally recognized 
 as the best medicinal wine made in America. 
 
AMERICAN WINES 
 
 ANESTHETICS 
 
 It is dark red, almost black, very heavy, astrin- 
 gent, and of a strong aromatic flavor. It is un- 
 surpassed as a tonic ; is a remedy for chronic 
 diarrhoea, and summer complaints in children, 
 and is said to act as a preventive of intermittent 
 fevers and other malarious diseases. Its rep- 
 utation extends to Europe, and it is generally 
 regarded as one of the best red wines in the 
 world. Other good red wines are those made 
 of the Cynthiana, Catawissa, Wilder, and 
 Devereaux grapes. The Catawissa is a claret 
 wine of very fine flavor, and the Devereaux is 
 an excellent dark red wine of the Burgundy 
 class. Scwppemong is a wine made from a 
 grape peculiar to the Southern States ; it is pale 
 yellow in color, and has a strong flavor and 
 heavy body. 
 
 Of the California Wines, Hock is most con- 
 sumed in the Atlantic States, where it is often 
 sold as Rhine wine. It is a bright straw j 
 color, of somewhat variable flavor, and though 
 smoother, is far stronger and more apt to 
 intoxicate than the Rhine wines, while at the 
 same time it lacks their enlivening and. ex- 
 hilarating qualities. The California Port, made 
 principally in Los Angeles, is dark red, Strong 
 and sweet, very probably made so by the ad- 
 dition of alcohol and sugar. Angelica is a 
 sweet wine, a favorite among ladies ; it is not 
 a pure wine, and is stronger than is generally 
 supposed, since alcohol, distilled from the 
 grapes, is added to it. Madeira, Sherry, Claret, 
 and Muscatel are all made, though in com- 
 paratively small quantity and of inferior quality. 
 The sparkling wines of the Sonoma Valley are 
 scarcely if at all inferior to the Catawba of the 
 Atlantic States, or to the best imported French 
 and German sparkling wines. 
 
 " There is one fact about California wine," 
 says Mr. Charles Nordhoff in his work on 
 California, " which entitles it to the preference 
 of wine-drinkers — it is pure grape-juice. The 
 grape grows so freely, bears so abundantly, 
 and ripens so well, in this State, that it does 
 not pay to adulterate the grape-juice. The 
 wine-producer can better afford -to sell the 
 juice of his grapes than he could to. manufac- 
 ture any artificial compound. What may be 
 done with the wine when it gets to the East I 
 do not know, but here the wine-maker tells you 
 openly this (white or red wine) is the pure juice 
 of the grape ; this (port wine) has such a quan- 
 tity of brandy added to it, to make it keep, 
 and to make it port wine ; this (Angelica) has 
 also brandy. The brandy is made in the vine- 
 yard, from the grapes which yield the wine, 
 and is added by the vineyardist. It is no secret 
 at all ; and I am persuaded that he who wants 
 ' pure grape-juice can buy it in California with- 
 out the danger of being cheated by adultera- 
 tions." , .. 
 ■ Of course, as in the case with foreign wines, 
 so with American, a great deal depends upon the 
 locality in which the grapes are grown and the 
 attention bestowed upon the manufacture of 
 the wine. The mere fact that a certain wine 
 is labelled "Catawba," or "Delaware," or 
 
 " Concord," is no guarantee that it will corre- 
 spond with what we have said about those, 
 wines in the preceding paragraphs. It may 
 prove serviceable, therefore, if we add that 
 "Longworth's Catawba," the "Brotherhood 
 Wines," and the " Sonoma," are brands which 
 have a high and deserved reputation. The 
 Brotherhood Wines include Catawba, sweet, 
 dry, and sparkling ; Delaware, sweet, and dry ; 
 Concord, and several kinds of Port, including 
 the Virginia. 
 
 AMMONIA (Spirits of Hartshorn).— An 
 alkali which is the result of decomposition in 
 animal and vegetable substances. It exists 
 almost universally in the air, and can be 
 obtained in many ways ; but the article 
 of commerce usually comes from the dis- 
 tillation of coal in making gas. Ammonia 
 has properties which are very injurious as 
 food, but it is probably for household pur- 
 poses the most useful Of drugs. It is very 
 powerful, and dissolves grease and dirt 
 with the greatest ease. For washing -paint, 
 put a tablespoonful in a quart of: moderately 
 hot water, dip in a flannel cloth, and then wipe 
 the woodwork ; no scrubbing will be neces- 
 sary. For' taking grease spots from any 
 fabric, apply ammonia nearly pure, then lay 
 white-Wotting paper over them . and iron 
 lightly. In washing lace; put about twelve 
 drops in a pint of warm suds. To clean silver, 
 mix two teaspoonfuls of ammonia in a quart 
 of hot suds ; put in the silverware and wash, 
 using an old nail brush or tooth brush for the 
 purpose. For cleaning hair brushes, etc., 
 simply shake the brushes up and down in a 
 mixture of one tablespoonful of ammonia to one 
 pint of hot water ; when they are cleansed, rinse 
 them in cold water and stand them in the wind 
 or in a hot place to dry. For washing finger- 
 marks from looking-glasses or windows put a few 
 drops on a moist rag and make quick work of 
 it. House plants will flourish surprisingly if 
 a few drops of ammonia are added to each 
 pint of water used in watering. A teaspoonful 
 will add much to the refreshing effect of a 
 bath. Nothing is better than ammonia water 
 for cleaning the hair ; in every case rinse off 
 the ammonia with clear water. For removing 
 grease spots from clothing, a mixture of equal 
 parts of ammonia and alcohol is better than 
 alcohol alone ; and for taking out the red 
 stain produced by acids in blue and black 
 cloth, nothing is so effective as ammonia. 
 
 ANESTHETICS. — Substances which pro- 
 duce insensibility, on the whole or part of the 
 human body. They are much used in surgical 
 operations, in midwifery, and in all cases where 
 acute pain is to be mitigated or nervous excite- 
 ment reduced. It is impossible to overrate the 
 advantages of their judicious use in such cases ; 
 countless lives have been. saved by them, and 
 their discovery has enormously diminished the 
 sum of human suffering. The injurious effects 
 attributed to them are so few and far between 
 as to count as nothing in comparison with the 
 benefits they have conferred ; but their promis- 
 
Essence of Anchovy. 
 Paste (Anchovy). 
 
 ANCHOVY, 
 
 cuous use, aftd the ' administering of them- by 
 unskilled persons, are to be censured in the 
 strongest terms. Fatal results under such cir- 
 cumstances are extremely likely to follow ; and, 
 in case a mistake is made, certain. ( See Chlo- 
 ral, Chloroform, Ether, and Laughing 
 Gas.) 
 
 ANCHOVY.— A little fish, resembling the 
 sardine, prepared for sale by salting and 
 pickling, and used not so much for food 
 as for a relish, and for sauces and season- 
 ing. In choosing, select those which are 
 small, fresh pickled, white outside and red 
 within; their back should be rounded, not 
 flattened. , sTo serve as a relish, wash, wipe 
 dry, and remove the back bone ; serve with 
 tarragon or parsley, chopped fine, vinegar and 
 oil. They may also be served with hard-boiled 
 eggs, chopped or quartered. 
 
 Butter (anchovy).— Strain essence of ancho- 
 vy through a fine sieve and knead it with, fresh 
 butter, or salt butter that has been previously 
 kneaded, in cold water, and it is ready for 
 use. 
 
 " Both of these prepa- 
 rations can be pro- 
 cured at the grocery 
 •stores. 
 Sauce (anchovy). — Take six anchovies, a 
 teacupful of drawn butter, and a wineglass of 
 pale slierry. Soak the anchovies in cold water 
 two hours ; pull them to pieces, and simmer for 
 half an hour in just enough water to cover them ; 
 strain the liquor into the drawn butter, boil a 
 minute, adcf the wine; heat gradually to a boil, 
 and stew five minutes longer. Serve with boiled 
 fish. 
 
 Toast (anchovy). — Slice bread the day after 
 baking, and toast it evenly and quickly ; remove 
 the crust ; spread with a little butter and then 
 with anchovy paste ; cut in triangles, or in nar- 
 row strips, and serve hot. 
 
 ANEMONE. — One of the most beautiful of 
 our spring flowers, the common varieties 
 growing wild in cool wood-lands and pastures. 
 The foliage is most ornamental, and the tintings 
 of the blossoms exquisite. The colors vary ac- 
 cording to the situation where it blooms ; in 
 . the shade, being deepj rosy or light pink-pur- 
 ple in its many shades ; in the sun, pure white 
 or delicately flushed with rose. The wild ane- 
 mone bears a single flower, consisting of five 
 petals ; but by cultivation the stamens have been 
 converted into petals and a double variety pro-, 
 duced. This latter is the kind usually cultivated 
 in gardens, and succeeds well if the exposure is 
 not too sunny. The bulbs are tender in this 
 latitude, and should be kept in the house until 
 spring, in a cool, dry place, and set out as soon 
 as the ground is well thawed. They bloom af- 
 ter the earlier bulbs are gone, and their flowers 
 last a long time. 
 ANEVtAL FOOD. (See Food.) 
 ANISE SEED. — A spice which comes from 
 Egypt, and is much used for flavoring, espe- 
 cially in confectionery; also as a condiment. 
 A mild decoction, made by steeping the seed 
 
 APPLE 7 
 
 in hot water, is often given to infants to rclleva 
 colic and flatulence. 
 
 ANTHRACITE.-The densest and stoniest 
 iorm of coal and much the purest. Next to the 
 diamond it approaches nearer than any other 
 substance to pure carbon, and it emits very 
 little smoke or gas in burning. East of the 
 Alleghames, it is substantially the only coal 
 used for domestic purposes. From its great 
 density, it is difficult to kindle, the whole mass 
 having to be raised together to the point of 
 ignition; but when once thoroughly fused, it 
 burns with an intense heat for a long time, 
 though less freely in a grate than on a furnace 
 or close stove. Anthracite burns without flame 
 or soot, although with sulphurous vapors which, 
 when the draft is imperfect, are liable to accur 
 mulate in the room, to the serious detriment of 
 the inmates. The Anthracite fire is objected 
 to by some as producing headache and other 
 bad symptoms ; but thi§ is usually a matter of 
 ventilation. 
 ANTIDOTES, (See Poisons.) 
 ANTS. — Ants may be driven away by scald.- 
 ing their haunts, and putting Scotch snuff 
 wherever they, are in the habit of going for food t 
 Set the legs of cupboards and safes in pans 
 of water, and they cannot get at them. 
 
 APOPLEXY.— The bursting of a blood- 
 vessel in the brairi. It is accompanied with 
 sudden loss of sense and motion, though the 
 mechanical action of the heart and lungs still 
 continues. A person attacked falls suddenly 
 and lies without moving, breathing deeply, and 
 sometimes in a peculiar manner, drawing in the 
 cheeks and puffing them out again; the eyes 
 are set and staring, the pupil may be enlarged, 
 contracted, or unaffected ; the face is often flush- 
 ed and purplish; the pulse is full, strong, and 
 slow and hard, If such symptoms occur in a 
 man of mature life, the probability of its being 
 apoplexy is very strong. In such a case a 
 physician must be sent for immediately ; and all 
 that can prudently be done till he arrives is to 
 loosen the collar, raise the head, and drop cold 
 water on the face. Though the disease often 
 proves fatal, or results in paralysis (usually upon 
 one side of the body), yet it is not always so, 
 and sometimes entire recovery takes place. 
 After an attack, when paralysis has not resulted, 
 the diet should be carefully regulated ;. animal 
 food, and especially fermented liquors, should 
 be entirely dispensed with; the bowels must 
 be kept open by laxative medicines ; gentle 
 exercise assiduously taken ; . and all sudden ex- 
 ertions or movements carefully avoided. — The 
 premonitory symptoms of apoplexy are giddi- 
 ness, pain in the head, drowsiness, noise in thp 
 ears, loss of memory and muscular power, 
 nightmare, and the like. When any or all of 
 these occur, especially if the patient has had a 
 previous attack, medical aid should be at once 
 summoned. The above symptoms, however, 
 while they may excite suspicion, are often expe- 
 rienced by persons suffering from a variety of 
 disorders. 
 APPLE. — None of our fruits can be 
 
8 
 
 APPLE 
 
 APRICOT 
 
 brought to such perfection, or may be pre- 
 served with such ease through the winter. The 
 best eating apples are the Spitzenberg, Bald- 
 win, Winter Pippin, Red Astrakhan, Greening, 
 Vandevere, Pound Sweet, Roxbury Russets, 
 and Grindstones. Good cooking apples can 
 generally be bought without specifying the 
 kind. The hard, acid kind, are unwholesome 
 if eaten raw ; but by the process of cooking 
 the greatest part of the acid is decomposed 
 and converted into sugar, a process' which 
 takes place naturally in the sweet kinds, as the 
 fruit ripens. As more than half of , the sub- 
 stance of apples consists of water, and as the 
 rest of the ingredients are not of the most 
 nutritive kind, this fruit, like most fruits, is 
 less of a nutrient than a luxury. When cooked 
 they are slightly laxative, and therefore a use- 
 ful adjunct to other food. 
 
 The best way to keep apples is to pluck 
 them about a week before they are ripe, so 
 that the ripening or maturation of the fruit 
 shall take place after they are gathered. 
 Some dry, moderately cool spot, where the frost, 
 never penetrates should be chosen, and the 
 apples laid on shelves in such a position that 
 they will not come in conta'cf with each other. 
 Choice ones may be wrapped singly in paper 
 and put into glazed jars with covers ; or packed 
 in baskets .with dry straw. The harder kinds 
 of winter apples can be kept several months 
 packed away in barrels and out of the frost. 
 
 Baked Apples. — Cut out blossom end of 
 sweet apples ; wash, but do not pare ; pack 
 them in a large, pudding dish, pour a cupful of 
 water in the bottom, and cover closely with 
 another dish or pan ; set in a moderately hot 
 oven, and steam until tender all through. Pour 
 the liquor over them while hot, and repeat as 
 they cool. Eat with powdered sugar and cream. 
 
 Baked Sweet Apples. — The " Pound 
 Sweeting " is best for this purpose. Sour 
 apples may sometimes be pared and cored for 
 baking, but sweet apples never. Put them on 
 pie plates with a little water, and bake very 
 slowly, until they are perfectly soft. 
 
 Beurre (Apple.) (from Blot) — PeePand core 
 the apples. Cut slices of stale bread about a 
 quarter of an inch in thickness, and then cut 
 them again of a round shape with a paste-cut- 
 ter, and of the size of the apples. Spread some 
 butter on each slice and place an apple upon it. 
 Butter a bakepan, put in the apples and bread, 
 fill the hole made in the middle of the apple by 
 coring with sugar ; place on the top of the su- 
 gar a piece of butter the size of a hazel-nut, and 
 set in a warm, but not quick oven. When about 
 half done fill the hole again with sugar and a 
 
 Eiece of cinnamon, place butter on top as 
 efore, and finish the cooking. Serve warm'. 
 Butter (Apple.) — Boil down a kettleful 
 of cider to two-thirds the original quantity'. 
 Pare, cut and core juicy apples, and put as 
 many into the cider as it will cover, Boil slowly, 
 stirring often, and When the apples are tender 
 to breaking, take them out with a perforated 
 skimmer, draining well against the sides of 
 
 the kettle. Put in another supply of apples, 
 as many as the cider will hold, and stew them 
 soft. Take from fire, pour entire contents of 
 kettle into tub or large crock with first lot of 
 apples ; cover and let stand twelve hours ; re- 
 turn to the kettle and boil down, stirring all the 
 time, until the mass is of the consistency of 
 soft soap, and brown in color. Spice or flavor 
 to taste. Keep in stone jars in a cool, dry .place. 
 
 Dried Apples.— Use winter apples ripe, but 
 firm, pare, quarter and core them ; divide the 
 quarters lengthwise in two or three pieces ; 
 spread them on plates or racks and dry in a' 
 slightly heated oven. A piece of coarse muslin 
 or net stretched over a frame and hung from 
 the ceiling, may also be used for drying. 
 
 When the fruit is to be stewed, wash it 
 lightly, cover with cold water, soak over night, 
 and stew it in the same water. 
 
 Pried Apples. — Use Spitzenbiergs or 
 Greenings, quarter and core, but do not pare 
 them ; have hot drippings ready in the frying 
 pan, and lay the ;ipples in, the skin side down; 
 sprinkle with brown sugar, and when nearly 
 cooked turn and brown thoroughly. 
 
 Ice (Apple). — Boil dark green, unripe, sour 
 apples, without peeling or coring. When soft, 
 drain ; press through a sieve, add an equal 
 quantity of cream, make very sweet, freeze. 
 
 Syrup, Apple. {See Syrup.) 
 
 Stewed Apples. — (I) Pare, quarter and core 
 sour apples and nearly cover with cold water ; 
 Cover the saucepan, and when the apples begin 
 to boil, stir them ; re-cover and boil, stirring oc- 
 casionally until perfectly soft. Sweeten to the 
 taste, and pour in an earthen* dish to cool. 
 
 (II) Put a quart of hot water and three gills of 
 crushed sugar in a milk pan ; when boiling, lay 
 in as many Spitzenbergs or Greenings — pared, 
 quartered and cored — as the syrup will half 
 cover ; cover the pan and stew slowly until 
 nearly done ; then uncover, and as the quar- 
 ters soften, place them one by one, rounded 
 side up in the dish in which they are 
 to be served. Reduce the syrup one-third by 
 boiling, and just before serving pour it- over 
 the apple. This is delicious with roast turkey 
 or fresh pork, hot or cold. 
 
 Tea (Apple). — Take two or three good pip- 
 pins, slice thin, pour on a pint of boiling water 
 and let stand till cold. Then pour off the 
 water, and sweeten and flavor to taste. 
 
 Water (Apple). — A pleasant and nutritious 
 drink for the sick. Roast two or three apples 
 thoroughly ; put them into a pitcher, turn on a 
 pint of boiling water and add a little sugar. 
 
 See Compote. Jam, Jelly, Pies, Pre- 
 serves, and Puddings. 
 
 APRICOT.— A fruit native to Asia and 
 Africa, where it forms an important item of 
 food. Its cultivation in this country is con- 
 fined mostly to the Southern States, though 
 the fruit, is found in the Northern markets. 
 The young fruit makes an excellent jam. 
 
 Ice (ApHcot).— Take very ripe apricots ; 
 pulp them through a sieve, and proceed as 
 with apple ice, described above. 
 
ARBUTUS 
 
 Jam (Apricot) — Wash the fruit thorough- 
 ly, and then heat it slowly and moderately, 
 after which stew it until it is perfectly tender ; 
 then rub this stewed fruit through a colander. 
 Allow to every pound of the fruit a pound of 
 granulated sugar; stir the sugar in thoroughly 
 and boil the whole gently until it is very clear. 
 Put it up in tumblers, with the tops covered 
 with white paper, and use as a preserve or 
 jelly. 
 
 Jelly (Apricot). — Take two quarts of apricots, 
 take out stones, cut in small pieces, and lay 
 them in a stew-pan with a clove, well pounded, 
 and the juice of half a lemon ; cover with water, 
 set on a moderate fire, and boil slowly till well 
 cooked. Turn into a thick towel, under which 
 place a vessel to receive the juice, and when it 
 is all squeezed out, put it in a stew-pan with 
 three-quarters of a pound of sugar to every 
 pound of juice; boil to a jelly. This can be 
 kept a long time by putting 'in pots or jars, 
 covered with a piece of white paper dipped in 
 brandy, and set in a cool closet. 
 
 ARBUTUS (Trailing).— A small trailing 
 plant, sometimes called Mayflower from the 
 season of its blossoming, and also known as 
 the Ground-Laurel.' The leaves and stems are 
 covered with reddish, bristling hairs ; and it 
 bears a cluster of very fragrant white or pink 
 flowers. It grows wild throughout New Eng- 
 land, and reaches special perfection in the val- 
 ley of the Connecticut ; but is seldom success- 
 ful in garden culture, for want probably of proper 
 attention. In England it is found in all the 
 nurserymen's catalogues ; a fine variety has 
 been originated called E. rabuitcula, the flow- 
 ers of which are a rich pink and larger than the 
 common species. 
 
 ARGAND LAMP.— Called from M. Argand, 
 a native of Geneva, who invented it in 1780. 
 Reflecting on the cause of the smoke and disa- 
 greeable smell arising from 
 the burning of the common 
 oil-lamp, Argand correctly 
 supposed that this was the 
 result of imperfect com- 
 bustion, and that this in 
 turn arose from want of 
 the access of sufficient ox- 
 ygen. He therefore con- 
 ceived the idea of admit- 
 ting air into the centre of 
 the flame, and for this 
 purpose contrived a wick 
 in the form of a hollow 
 cylinder, through which a 
 current of air passes up 
 to the inside of the flame. 
 This was found to succeed 
 perfectly ; the combustion 
 was more complete, the 
 smoke was greatly dimin- 
 ished, and the brilliancy 
 of the light increased. 
 But to improve the effect 
 still further, he added a 
 
 Argand Lamp for kero- - i*_ „„«,„ „t 
 
 ■cue 0:1. g lass chimney, open at 
 
 ARRACK 
 
 9 
 
 Structure of the Ar- 
 gand Burner. 
 
 bottom and' surrounding the flame' at a short 
 distance, by which another current of air was 
 made to pass up outside of the burning wick. 
 Thus every part of the thin circular flame is 
 between two currents of air, which supply 
 enough oxygen to create a heat sufficient to 
 consume the smoke and convert it into light. 
 In the cut, the dark cir- 
 cle in the centre of A, the 
 place of the burner, repre- 
 sents the interior of the 
 hollow cylinder through 
 which the air ascends ; 
 the thin dark line outside 
 being the wick, and the 
 double external line being 
 the glass. B represents a 
 sectional view of the burner, 
 with the wick ; and the ar- 
 rows show the direction of 
 the current of air between 
 the wick and the glass. The 
 other great advantage of the 
 Argand lamp is that while in 
 the common lamp the wick 
 is fed by capillary attraction 
 (or suction), in it the reservoir of oil is placed 
 above the level of the flame, thus insuring a 
 steady and uniform light while the supply 01 oil 
 lasts. A few improvements have since been made 
 upon the original plan of construction ; but the 
 principle remains the same, and has been in- 
 troduced in some form into all the improved 
 lamps. The Argand is so manifest an improve- 
 ment upon the common style of lamps that it 
 should supersede them entirely in household 
 use. It not only gives a far better light, but it 
 entirely does away with the disagreeable smell 
 and impure air which result from the imper- 
 fect combustion of the oil ; and it is also much 
 easier to keep clean and in order. Never cut 
 the wick, but simply scrape it with the edge 
 of a piece of cardrboard or stiff paper. 
 
 Argand Burner. — The principle of the Ar- 
 gand lamp has been applied to the construction 
 of a " burner " for gas. It has all the advan- 
 tages over the ordinary gas-jets which the lamp 
 has over the common lamp, and should be used 
 whenever gaslight is made use of for work or 
 study. 
 
 ARNICA. — A perennial herbaceous plant, 
 growing wild in the western States and 
 throughout the ccoler parts of Europe. The 
 flowers, and in fact the whole plant, have a 
 pungent, disagreeable odor, and an acrid, bitter 
 taste. Tincture of arnica, is a preparation of the 
 flowers in alcohol. It is much used as a lotion, 
 made by macerating the leaves and steeping, 
 for sprains and bruises, for which it is an ex- 
 cellent remedy. Apply with a sponge or piece 
 of old cloth. It is also given sometimes for low 
 fevers and nervous diseases. Taken internally, 
 it produces rapidity of the pulse, headache, 
 dizziness, spasms of the muscles, and occasion- 
 ally vomiting and diarrhoea. 
 
 ARRACK. — An East Indian name for all 
 kinds of ardent spirits, though it is usually ap- 
 
10 
 
 ARROWROOT 
 
 ARTICHOKE 
 
 plie:l to a very strong drink fermented from rice. 
 In the arrack made in Batavia, molasses and tod- 
 dy are mixed with the rice before it is fermented ; 
 after fermentation the liquor is distilled, and 
 the spirit thus produced is the best arrack of 
 commerce. Other varieties come from Madras, 
 Ceylon, and Goa. Arrack is very powerful, and 
 in this country is never drunk ia its raw state, 
 but is used in punch; also for medicine and 
 culinary purposes. In the latter case it is 
 flavored with anise seed and other aromatic 
 herbs. 
 
 ARROWROOT.— A well-known food, made 
 from various tubers, but chiefly from the roots 
 of the palm which grows plentifully in the Ber- 
 mudas, West and East Indies, and other parts 
 of the world. The roots are dug up when they 
 are about a year old, and, after being washed, 
 are beaten to a pulp, which is soaked in water 
 till the starch has had time to settle, when the 
 water is drained off. The white sediment of 
 the starch is again washed with water, and, 
 after being dried by the heat of the sun, forms 
 the pure arrowroot. Much of the arrowroot 
 sold in this country is made from potatoes : and 
 it may also be made from wheat, rice, or maize 
 by the process described above. On many 
 farms in which arrowroot is bought it might 
 easily be made outof surplus grain. The best 
 comes from Bermuda, but is liable to adulter- 
 ation with less costly preparations of starch. 
 In purchasing arrowroot it should be observed 
 that when very smooth and floury it may be 
 suspected of containing some portion of the 
 starch of wheat or potatoes, of inferior nutri- 
 tive value, though not necessarily injurious. A 
 teaspoonful of genuine arrowroot will thicken 
 a teacupful of hot water or milk ; while double 
 the quantity of potato starch will be required 
 to jelly the same quantity of liquid ; and this is 
 a good test. The nutritive value of arrowroot 
 •is small, since it consists almost exclusively of 
 starch ; but it is very useful in the sick-room. 
 The stomach will tolerate it which rejects 
 nearly everything else. (See Puddings.) 
 
 Custard (Arrowroot). — A grateful dish for in- 
 valids. Take two tablespoonfuls of best Ber- 
 muda arrow-root, one quart of milk, and a pinch 
 of salt. Scald the milk, sweeten it to taste, and 
 then stir in the arrowroot, which must first be 
 moistened with some of the milk. Let it boil 
 up once. Flavor with lemon-peel, orange water, 
 or rose water. Pour it into cups to cool. 
 
 Gruel (Arrowroot.) — Make a thin paste of the 
 arrowroot with warm water, and pour into 
 boiling water, flavoring it with sugar, salt, and 
 nutmeg. A little lemon juice may also be added. 
 
 Infants (Arrowroot for). — Take a cupful 
 of boiling water, one of fresh milk with two 
 teaspoonfuls of white sugar dissolved in it, two 
 teaspoonfuls of arrowroot wet with cold water, 
 and a pinch of salt. Stir the arrowroot paste 
 into the salted boiling water ; stir and boil five 
 minutes or until it is clear : add the sweetened 
 milk, and boil slowly ten minutes, stirring all 
 the time. If the child has fever or cannot 
 digest the milk, substitute hot water for it, 
 
 ARSENIC— POISON.— It is a white? slight- 
 ly sweetish, insoluble powder. — Symptoms. — 
 Burning pain, tenderness.vomiting, and cramps 
 in the stomach. " 
 
 Treatment. — Vomiting, if not present, to be 
 induced by draughts of hot water, tickling the 
 throat with a feather, or by giving ten grains 
 of sulphate of zinc, dissolved in a little water.; 
 Demulcent drinks, such as milk, the white of 
 eggs stirred in equal parts of water, or flour 
 and water, may be given freely to envelop the 
 poison, and encourage vomiting. 
 
 Antidotes. — Hydrated oxide of iron, a table- 
 spoonful for an adult— teaspoonful for a child 
 — repeated every five minutes until symptoms 
 are relieved. Iron rust may be used, but is 
 inferior to the above. Good results have been 
 obtained by swallowing about a pound of cas- 
 tor oil and chalk, rubbed up to the consistence 
 of cream. Should the patient survive, a long- 
 continued bland'diet will be necessary. 
 
 ARTICHOKE.— A garden vegetable resem- 
 bling the thistle, a delicious and nutritious 
 food. Plant the tuber in a well-prepared, 
 rocky soil, about five feet apart, or plant seve- 
 ral together in hills, at least six feet apart. 
 They come to maturity the second year, and 
 yield very abundantly. The part eaten is the 
 flower head in an immature state; what is called, 
 the artichoke bottom is the fleshy receptacle 
 which is surrounded by the bristles and seed- 
 down, vulgarly called the choke. To cook. 
 Clean them and take off the outer leaves, drop 
 them into boiling water, with parsley, sahVand 
 pepper. They are cooked in about an .hour, or 
 when the leaves come off easily ; then take 
 them from the fire and drain, taking care to put 
 them upside down. After being thus cooked, 
 they may also be fried or stewed. 
 
 Jerusalem Artichoke — This plant is in no 
 way allied to the artichoke, but is of the same 
 genus as the sunflower and greatly resembles 
 it. The term Jerusalem is probably a corrup- 
 tion oigirasole, the Italian name for sunflower ; 
 and it is called artichoke from some imagined 
 agreement of its taste with that of the arti- 
 choke, The root, which is the part that is eaten, 
 consists of a cluster of tubers, in shape some- 
 what like the potato ; and there are often thirty 
 or forty together. It is extremely prolific, grows 
 in almost any soil, requires no attention, and 
 produces, under favorable conditions, as much 
 as 2000 bushels per acre. They are whole- 
 some and of agreeable taste, nutritious when 
 they do not disagree, and, though not often 
 seen on the table now, were once greatly pre- 
 ferred to the potato. In cooking, prepare and 
 serve them exactly like the potato. The large 
 amount of farinaceous matter which they con- 
 tain renders them a good and' Cheap food for 
 horses, hogs, and cattle. And, lastly, they make 
 an excellent pickle. They are good too, raw, 
 sliced with a plain dressing of vinegar, oil, salt 
 and pepper. 
 
 A la Reine. — Wash and wipe the artichokes, 
 cut off one end of each quite flat, and trim the 
 other into a point ; boil them in milk and water, 
 
ASHES ' 
 
 lift them the instant they are done, place them 
 upright in the dish in which they are to be 
 served, and cover them with nearly half a 
 pint of cream thickened with a dessertspoonful 
 of flour, mixed with an ounce and a half of 
 
 ASPHODEL 
 
 11 
 
 Artichoke a la Reine. 
 
 butter, and seasoned with a little mace arid 
 some salt. When cream cannot be procured, 
 use new milk, and increase the proportion of 
 flour and butter. 
 
 ASHES. — The solid refuse which remains 
 after the burning of wpod, coal, or other com- 
 bustible materials. They are strongly alka- 
 line, and those especially which come from 
 wood can be put to many uses. Mixed with 
 lime and sand (one part ashes, one of lime, and 
 the other sand) they increase the strength of 
 building -mortar, and prevent its cracking. 
 Wood ashes also supply a valuable manure. 
 The principal use to which they are put, 
 however, is in the making of soaps. Water 
 soaked through them gradually becomes a 
 strong lye ; and this boiled, down with oil, or 
 grease of any kind, makes a good. soap, lit is 
 from ashes, too, that the potash of commerce is 
 derived. {See Lye.) 
 
 ASPARAGUS Though not very nutri- 
 tious, asparagus is easily digested. In raising, 
 the seed should be planted in dry and extremely 
 rich soil, the quality of which must be kept up 
 by powerful manures. Plant in the spring, in 
 rows about a foot apart and six inches from 
 each other in the row, and leave untouched 
 except by thorough weeding during the first two 
 years. Half the shoots may be cut in the 
 third year, and should be cut an inch or two 
 below the surface, and after that the full crop, 
 as long as the bed lasts, which will be, under 
 proper management, from ten to fifteen years. 
 Every year in the autumn, the beds should be 
 replenished with manure, dug in between the 
 rows as deep as possible without injuring the 
 roots ; and as a protection from frost, they 
 should be covered in the winter with pulver- 
 ized manure, straw, or barn-yard litter. 
 
 The part of the plant which is eaten is the 
 young shoot, when from four to six inches high. 
 It makes excellent soup {see Soups), but is 
 generally eaten boiled. 
 
 Ambushed Asparagus. — Cut off the ten- 
 der tops of fifty heads of asparagus ; boil and 
 drain them. Have ready as many stale biscuits 
 or rolls as there are persons to be served, 
 from which you have cut a neat top slice and 
 scooped out the inside. Set them in the oven 
 to 'crisp, laying the tops beside them, that all 
 may dry together. Meanwhile put into a sauce- 
 pan a sugarless custard made as follows — a 
 pint, or less, of milk, and four well-whipped eggs; 
 boil the milk first, then beat in the eggs ; set 
 over the fire and stir until it thickens, when 
 
 add a tablespoonful of butter, and season with 
 salt and pepper. Into this custard put the 
 asparagus, minced fine. Do not let it boil, but 
 remove from the fire as soon as the asparagus 
 is fairly in. Fill the rolls with the mixture, put 
 on the tops, fitting them carefully ; set in the 
 oven three minutes, after which arrange on a 
 dish. To be eaten hot, 
 
 Boiled AsparaguB. — Wash and tie evenly in 
 small bundles: drop in boiling water slightly 
 salted, and boil twenty minutes ; take up with 
 a skimmer and place on buttered toast which 
 has first been quickly dipped in the hot aspara- 
 gus water. Pour over it a little melted butter, 
 with pepper and salt, or some drawn butter. 
 Boiled asparagus when cold makes a good 
 salad, with a plain or mayonnaise dressing. 
 
 Eggs and Asparagus.-Cut tender asparagus 
 into pieces half an inch long, and boil twenty, 
 minutes, then drain till dry and put into a sauce- 
 pan containing a cupful of rich drawn butter ; 
 heat together to a boil, season with pepper and 
 salt, and pour into a buttered dish. Break half 
 a dozen eggs over the surface, put a bit of but- 
 ter upon each, sprinkle with salt and pepper, 
 and put in the oven until the eggs are set. 
 
 Pried Asparagus. — Blanch the asparagus a 
 couple of minutes, and then drain it ; dip each 
 piece in batter and fry it in hot fat. When 
 done, sprinkle with salt, and serve hot. This 
 is nice and easy to prepare. 
 
 Stewed ABparagus.— Professor Blot recom- 
 mends this : Select young and tender shoots, 
 cut them in pieces about half an inch long, 
 and blanch for three minutes. , Take off and 
 drain ; and then put them in a saucepan on 
 the fire with two or three tablespoonfuls of 
 broth ; stir now and then for a couple of min- 
 utes, add a teaspoonful of flour; stir again, 
 and as soon as the whole is thoroughly mixed, 
 add an ounce of butter, salt, pepper, and chop- 
 ped parsley. When the butter is melted, serve. 
 
 ASPHALTUM. — A bituminous substance, 
 of about the consistency of resin, and some- 
 times called mineral pitch. It exists in a nat- 
 ural state in many parts of the world, and in 
 France in sufficient quantities to be used exten- 
 sively in building. Artificial asphaltum, chiefly 
 used in the United States, is made generally 
 from the refuse tar of the gas-house mixed with 
 slaked lime and gravel, in the proportions of 
 2 J parts of tar, 50 parts of slaked .lime in fine 
 powder, and 75 parts of gravel. These must 
 be thoroughly incorporated by boiling. It 
 makes excellent sidewalks, floors for stables, 
 cattle-stalls, heneries, water-tight tanks, roofs, 
 and the like, being not only cheap and easy 
 of preparation but impervious to vermin ; and 
 gas-pipes covered with it are protected from 
 corrosion. 
 
 ASPHODEL. — A hardy perennial garden 
 plant, easy of culture, and of very rapid in- 
 crease. It may be raised from seed or by pro- 
 pagation, by planting in the spring in a' rich 
 damp soil ; it grows about three feet high, dies 
 down every winter, and sprouts up again in the 
 spring. The flowers of one species of asphodel. 
 
12 
 
 ASTER 
 
 AZALEA 
 
 the King's spear, are yellow, and grow numer- 
 ously on a long spike, reaching nearly to the 
 ground. There is another variety called white 
 or blanched asphodel, which is very pretty. 
 The plant of this latter is smaller than, that of 
 the yellow, which is the common variety. 
 Both bloom about midsummer, and last six 
 weeks. — Asphodel was planted in the neigh- 
 borhood of sepulchres by the ancients, who had 
 a superstition that the manes of the dead drew 
 nourishment from its roots. 
 
 ASTER. — A perennial plant very popular for 
 garden culture, and offering an extraordinary 
 variety. Full two hundred species are known 
 to florists, and these include every variety of 
 colors and shades. In culture, the seed should 
 be sown in a hot-bed about the middle of April, 
 and transplanted to the garden about a month 
 later. They require a dry, rich soil, and mod- 
 erate exposure to the sun •, and a very pretty 
 effect is produced by planting in suitable beds, 
 setting the plants one foot apart each way. 
 The best varieties areChinensis, Dwarf, Chry- 
 santhemum, German, Hedgehog, Paluy, Flow- 
 ered, Pyramidal, and Ranunculus ; but choice 
 is practically unlimited. The Chinese, who 
 have given great attention to the culture of 
 asters, raise them exclusively in pots. 
 
 ASTHMA. — A spasmodic disease of the 
 lungs characterized by quick, laborious breath- 
 ing, which is generally performed with a pecu- 
 liar kind of wheezing noise. Sometimes the 
 difficulty of breathing is so great that the 
 patient is obliged to keep in an erect posture, 
 otherwise he is in danger of suffocation. A 
 horizontal position is always aggravating to it,, 
 and for this reason more distress is usually felt 
 at night by the asthmatic patient than at any 
 other time. A paroxysm of asthma usually hap- 
 pens after exposure to the damp; violent emo- 
 tional excitement, unusual exercise of any kind, 
 or the taking of some food which the stomach 
 cannot digest. Persons in the decline of life are 
 more liable to asthma than the young. It seldom 
 admits of cure, and on the other hand it rarely 
 shortens life, except when proper precautions' 
 are neglected in case of paroxysms. 
 
 Treatment. — The treatment of paroxysms 
 consists in administering narcotics and anti- 
 spasmodics, if possible as soon as the first symp- 
 toms are felt. Ether, chloral and laudanum in 
 small doses are the best ; and strong coffee some- 
 times does good. Stramonium leaves, smoked as 
 tobacco when a paroxysm is, threatened, has an 
 excellent effect in some cases, but should be used 
 with caution when there is disease of the heart. 
 In chronic asthma, associated with Bronchitis 
 such things as promote expectoration should 
 -be used : as the syrup of squills, or gum-ammo- 
 niac, A teaspoonful of the squills may be 
 
 taken, three times a day, and a couple of pills 
 made of 2 grains each of assafcetida and gum- 
 ammoniac at bedtime. Regular exercise, easy 
 habits, and a light and uniform diet will be 
 found very effective in ameliorating the acute- 
 ness of the disease. 
 
 ASTRAL OIL. — A refined and purified form 
 of the kerosene oil. It is nearly odorless, 
 burns more steadily, and has the great advan- 
 tage over the common oil that it is entirely safe 
 under all the usual conditions of domestic use. 
 The frightful danger to which common kero- 
 sene subjects all who use it, should banish it 
 from the household ; and we know of no substi- 
 tute which fulfils all the conditions of safety 
 and economy so well as the " astral oil." 
 
 ASTRINGENTS. — Those medicines which 
 produce contractions of the fibres with which 
 they come in contact. When given internally 
 they contract the walls of the blood-vessels, 
 and thus are useful in passive hemorrhages. 
 When employed locally, the contraction they 
 produce makes them useful in restraining dis- 
 charges of blood and mucus. 
 
 (a) Diluted sulphuric acid, 20 minims ; com- 
 pound tincture of cardamom, 40 minims; 
 infusion of roses, 1 ounce. Mix, and give 
 twice a day for discharges of blood or 
 mucus. 
 
 (b) Decoction of logwood, I % ounces ; com- 
 pound tincture of camphor, 30 to 60 drops. 
 Mix, and give after each loose motion, in 
 diarrhoea with copious watery discharges. 
 
 (c) Tincture of matico, 30 to 40 minims; 
 chalk mixture, 1 ounce. Mix, and give as 
 directed at (b). 
 
 (d) Gallic acid, 40 grains ; tincture cinna- 
 mon, 1' ounce; syrup simple, 3 ounces. 
 Tablespoonful • every 3 hours for passive 
 uterine hemorrhage. 
 
 AVIARY. (See Bird Cage.) 
 
 AZALEA. — One of the most beautiful of our 
 native shrubs. It is hardy, and in some of its 
 numerous species is found everywhere from 
 Maine to the Gulf of Mexico. The bush grows 
 from four to ten feet high, is beautifully pro- 
 portioned and leaved, and bears profuse umbel- 
 led clusters of white, orange, purple, or varie- 
 gated flowers, some of which are unsurpassed 
 by any other of our plants. In cultivation the 
 azalea loves shady spots, and a sandy, loamy soil. 
 The two best varieties are Nttdi-flora and Vis- 
 cosa, the former bearing pink flowers and bloom- 
 ing in May ; the latter with white flowers and 
 blooming in July. The best for in-door culture 
 are, Charles Quint, Fielden, Minerva, Puncta- 
 ta, and Narcissiflora. Plant these latter in 
 pots in the spring, in rich loamy soil, and water 
 them plentifully but not too often. Florists 
 always have them. 
 
BABY 
 
 BAKING 
 
 13 
 
 B. 
 
 BABY. {See Infant.) 
 
 BACON.— That part of the hog which in- 
 cludes the thin portions of the ribs and belly. 
 • This is preserved in several ways, generally by 
 rubbing in salt and saltpetre and drying, and also 
 quite -frequently by smoking. In curing, rub 
 a mixture of four pounds of salt and half a 
 pound of saltpetre into every part of the pork 
 and repeat the process at regular intervals for 
 about three weeks, during which time the flesh 
 should be kept in a cool place. Afterwards 
 remove and dry. In England, the preparation 
 ' of bacon is different. There, instead of the 
 hair being scalded off the hog as with us, it is 
 singed or burned off with straw and then rub- 
 bed smooth with cold water arid dressed. When 
 cooled through, the parts designed for bacon 
 have the spare ribs and other bones taken out, 
 and are then covered with fine salt mixed with 
 saltpetre, four pounds to half a pound ; a pound 
 of brown sugar is added to give flavor. The 
 flitches, as the several parts are now called, 
 are laid upon one another and resalted with 
 the mixture daily for about three weeks, the 
 top- piece being transferred to the bottom each 
 time. They are then hung up to dry or slightly 
 Smoked, after which they are ready for use. 
 Bacon has been called "the poor man's food," 
 and in those portions of the country where fresh 
 meat cannot be procured regularly it forms one 
 of the staple articles of diet ; but when it has 
 been properly cured and properly prepared for 
 the table, it forms a dish worthy of the daintiest 
 taste. Good bacon has a peculiarly rich and 
 appetizing flavor, and when eaten with a due 
 proportion of fresh vegetables, is,,one,.Qf thV 
 most wholesome and digestible of foods. In 
 choosing bacon select that which has a thin 
 rind, with firm fat which should be tinged red 
 by the curing \ the flesh should be of a clean 
 red, without intermixture of yellow, and adher- 
 ing firmly to the bone. 
 
 To Cook. — Bacon is generally fried or boiled. 
 There is a kind called breakfast bacon which, 
 when cut into thin slices and fried, either by 
 itself or with liver, is very palatable ; in the 
 country it is generally boiled in " chunks " with 
 some vegetable or vegetables. When bacon 
 is found to be very salt, it should be soaked in 
 cold water before cooking. 
 
 BAIN-MARIE, or Water Bath.— A large 
 vessel containing hot Water, much used in 
 English and French kitchens for warming 
 food or for keeping it warm when cooked. It 
 has the great advantage over the oven or open 
 fire that its heat is nearly uniform and is not 
 drying. The pot or kettle or sauce-pan con- 
 taining the food should be set in the bain-marie, 
 and as the fire is only in contact with the latter 
 
 vessel, the inner one can never be heated to a 
 temperature higher than 212° Fahr., and the 
 
 Bain-Marie. 
 
 amount of heat can be regulated very easily by 
 pouring in cold water or increasing the fire. 
 The water-bath can be bought at most house- 
 furnishing shops, or in its absence a large 
 sauce r pan may be made to serve the purpose, 
 ' BAIZE.— A coarse, open, woollen cloth, 
 woven like flannel, sometimes with a long nap 
 on one side and sometimes without, according 
 to the uses to which' it is intended to be put. 
 It is warm and soft, and is generally used for 
 lining clothes and for table-covers and the like. 
 It is visually dyed green. 
 
 BAKING. — The process of cooking in a 
 close heated oven. The difference between 
 baking and roasting is .simply that in the one 
 case the air within the oven is confined and 
 unchanged while in the other it is carried off 
 by a current and constantly replaced by, fresh ; 
 but this is a very important difference and 
 affects both the quantity and flavor of the 
 articles cooked. Baking, as applied to meats, is 
 an economical method of cooking, but it parches 
 and hardens the outside and leaves a flavor 
 which a delicate palate can always detect. 
 ■Nearly all so-£alled " roast " meats, however, 
 are simply baked, and it is a process not likely to 
 be given up in our kitchens. The reader is 
 earnestly recommended to read the article on 
 Roasting. Meats and fish are much improved 
 in the baking when covered with a piece of 
 buttered paper. In baking bread and pastry 
 the foregoing objections 
 do not apply of course ; 
 but it is a process whose 
 success demands close 
 attention. More food is 
 "spoiled in the bake" 
 probably than by all the 
 other methods of cooking 
 combined ; yet intelli- 
 gence and careful atten- Notl i n gham Jar. 
 tion make it one of the 
 most certain processes of the kitchen. One of 
 the best modes of baking with which we are ac- 
 quainted, is by means of a jar, resembling in 
 form that shown above, well pasted down, and 
 covered with a fold of thick paper, and then 
 placed in a gentle oven. It should be borne 
 
14 
 
 BAKING POWDERS 
 
 BANDAGES 
 
 in mind that each oven has a temperature 
 of its own, and that some dishes require 
 more heat than others. Watch the object in 
 process of baking from time to time, especially 
 at the beginning, so as to turn it round if 
 one side is cooking faster than the other, and 
 also to regulate the temperature if necessary. 
 Special directions will be given in the case of 
 each article of food. 
 
 BAKING POWDERS — These consist of 
 carbonate of soda and tartaric acid, which 
 evolve the necessary gas, when in contact 
 with water, to make the bread light, leaving 
 behind a residue of tartrate of soda. Many 
 different kinds of baking powders are sold by 
 grocers under various names, and the incon- 
 venience of keeping a supply of yeast always 
 at hand has brought them into general use. 
 Even when pure it is doubtful if they should 
 ' be used for making all the bread of a family ; 
 but unfortunately many of the manufactured 
 powders contain alum in considerable quanti- 
 ties. The safest plan, therefore, is to make 
 them at home. 
 
 Take twenty teaspoonfuls of cream-tartar and 
 ten of carbonate of soda; roll smooth and mix 
 well together. Keep in a jar or bottle tightly 
 corked, and use three teaspoonfuls to a quart 
 of flour. 
 
 BALM. — An herb, the leaves of which are 
 usually brought in a dried state from the south 
 of France and from Italy. In its matured state 
 it has a mild aromatic smell, and an infusion 
 of it makes a very useful drink in fevers. 
 
 BALSAM. — One of the hardy annuals most 
 often found in gardens, where it is popularly 
 called " Lady's slipper." The seed should be 
 sown in April in a hot-bed, or in the house, and 
 transplanted to the garden in May. They will 
 grow vigorously in any moderately rich soil, 
 and when once started, will spring up fresh 
 each year in great numbers. The plant is'from; 
 one to two feet high, and the different varieties 
 have white, red, pink, flesh-color, red and pur- 
 ple, and variegated flowers, — blooming from 
 June to October. There are also single and 
 double varieties, the double being most effec- 
 tive. Plant the slips at least two feet apart. 
 
 BALSAMS. — A class of substances much 
 used in medicine, but also entering into the 
 composition of varnishes, etc. They are both 
 solid and fluid ; and consist of resin of some 
 kind; volatile oil, and cinnamic acid, without 
 the last of which they are not balsams. 
 The balsam of Peru, benzoin, and the bal- 
 sam of Tolu are genuine ' balsams f the once 
 famous Copaiba balsam is not a bals,am at all. 
 Peruvian balsam is largely used as a stimulant 
 application to sluggish ulcers. The compound 
 tincture of benzoin is likewise used for the 
 same purpose. The syrup of Tolu is an 
 agreeable mixture much used in formulas for 
 cough mixtures. The following preparation 
 is strongly recommended for recent wounds 
 and bruises : Take of powdered benzoin three 
 ounces; balsam of Peru, two ounces; hepatic 
 aloes, powdered, half an ounce; rectified spirits 
 
 of wine, one quart. Digest them in a gentle 
 heat for three days and then strain and bottle. 
 This preparation is also administered internally 
 to relieve coughs, asthma, and other complaints 
 of the breast. The dose is from 20 to 60 drops, 
 three times a day. 
 
 BANANA A variety of the plantain, found 
 
 in the West Indies and South America, and 
 throughout the tropical regions of both hemis- 
 pheres. In 'the' countries where it. grows it is 
 almost always the staple food, occupying the 
 same place there as the cereals with us. No 
 other product of the vegetable kingdom affords 
 so much nutriment from a given space of ground 
 as the banana, and no other food is so peculiarly 
 adapted to support life in the tropics. It is 
 estimated that a quarter of an acre plante'd hi 
 bananas will produce enough for a family of five 
 the year round. It grows in thick clusters of 
 1 50 to 200 to the cluster. It is eaten raw, either 
 alone or cut in slices with sugar and cream, or 
 wine and orange juice. It is also roasted, fried 
 or boiled, and is made into fritters, preserves, 
 and marmalades. It is dried in the sun and 
 preserved as figs ; meal is extracted from it by 
 pounding and made into something resembling 
 bread ; and the fermented juice affords an ex- 
 cellent wine. With us it is brought to the table 
 as dessert, and proves universally acceptable. 
 The best kind, when they can be procured 
 fresh, are the " lady-firigers " as they are.called. 
 They are found in our markets from March to 
 October. 
 
 BANDAGES. — Strips of linen, muslin, or 
 flannel, of various widths and of any length, 
 much used in medicine and surgery. The best 
 material for bandages is stout, unbleached mus- 
 lin ; but a strip of sheeting, or strip of an old 
 petticoat or dress, will usually answer every 
 purpose. As the manner in which the band- 
 age is bound round the limb makes all the dif- 
 ference in the comfort of the patient, tfie fol- 
 lowing directions in relation to the use and 
 application of bandages taken from Druitt's 
 " System of Modim Surgery," a standard au- 
 thority with physicians and surgeons, may be 
 of service. ' 
 
 "1. Bandages usually consist of strips of 
 linen, calico or flannel, varying in breadth from 
 one to three, five or more inches, and in length 
 from one to six, eight or twelve yards. Some- 
 times they are made of India-rubber web, or 
 of a substance' like stockings ; but for most 
 purposes, stout unbleached -alico, or thin fine 
 calico, will answer. They are generally rolled 
 up longitudinally for use, and hence have re- 
 ceived the name of rollers. Bandages may often 
 be made of handkerchiefs, or square pieces of 
 linen. 
 
 " II. The chief uses of bandages are, 1st, 
 o keep on dressings, to protect a diseased part 
 ;rom injury, and put some Jittle restraint upon 
 its motions ; 2dly, to afford a support to relax- 
 ed muscles, ligaments, and vessels. Deprive 
 any part of its normal support, and varicose 
 veins and dropsical effusions are sure to oc- 
 cur ; and. conversely many chronic swellings of 
 
BANDAGES 
 
 15 
 
 the limbs and joints may often, be cured by 
 
 the proper applications of bandages alone. 
 
 "III. The Holler. — In applying this to 
 
 any limb) it should be held as represented' 
 
 in Fig. 2, and should be passed from one 
 hand to the other as the limb is encircled 
 with it. Begining at the extremity of the 
 limb, it should be applied most tightly there 
 
 Fig. 3- 
 
 and a very little more loosely as it ascends. 
 Very little of it should be unfolded at a 
 time and each fold should overlap about a 
 third of the previous one. When the limb 
 
 increases in size the bandage must turn on 
 itself after the manner depicted in "Figs. 3 and 
 
 5- 
 
 " IV. Bandage for the Finger. — This is 
 a simple strip of linen that may be wound 
 round the finger a few times with the requisite 
 tightness. It must be fastened neatly without 
 
 pins or stitches* as shown in Fig. 1, by merely 
 splitting up the end of the bandage into two tails 
 which may be turned opposite ways round the 
 finger and be tied in a bow. 
 
 " V. For the Hand. — A bandage about two 
 inches .wide ' may be passed like a figure of 
 eight round the' hand and wrist, excluding the 
 thumb, Fig. z, and may be finished by one or 
 two circular turns around the wrist. 
 
 " VI. For the Forearm. — After applying it 
 
 Fig. 4. 
 
 •about the hand and wrist as just described, 
 carry it up the forearm, and in every turn fold 
 the bandage sharply and smoothly back upon 
 itself, in such a way that it may lie smoothly on 
 the limb. (Fig. 3.) 
 
 "VII, For the Foot. Let the roller be first 
 passed round the flat of the foot— between the 
 toe and heel — and then carried up round the 
 ankle, and back again round the foot exactly as 
 depicted in Fig. 4. 
 
16 
 
 BANDAGES 
 
 The bandage should always be brought up 
 ^ ^^ x on tne ' nner s ide of the 
 
 /S^"^==§£><yi/ instep as shown in Fig. 
 
 ~ 4, in order to support 
 
 the arch of the foot. 
 
 "VIII. For the Leg. 
 — After the foot and 
 ankle have been well en- 
 veloped, let the bandage 
 be carried up the feg, and 
 be turned sharp on itself 
 on the calf, in order that 
 it may lie closely and the 
 fold: not be separated. 
 
 (Fig- 5-) 
 
 "IX. For the Knee- 
 To support the knee, in 
 ordinary cases, a bandage 
 may be passed round it in 
 a figure-of-eight form, ex- 
 cluding the patella, or 
 knee-pan; (Fig. 6.) 
 
 If that bone is to be 
 covered the bandage muih 
 be passed lightly over it 
 afterwards, several times, 
 making turns when nec- 
 
 essary, to procure smoothness. When it is 
 merely wished to keep on dressings or give 
 slight support, the four tailed bandage shown 
 in Fig. 7 may be used. A piece, of linen a 
 yard and a half long and eight or nine inches 
 wide is split up in the middle at each end to 
 within a few inches of the centre. The centre 
 being then placed on the patella, or knee-pan, 
 the four tails are brought under the knee, 
 crossed, and tied two and two. 
 
 Fig. 6. 
 
 " X. For the Groin. — Having passed a roller 
 round the lower part of the abdomen and se- 
 cured it with a stitch, bring it in front of the af- 
 
 Fig.7- 
 
 fected groin, then round the back of the thigh, 
 next round the abdomen and so on in a figure- 
 of-eight form with the folds crossing each other 
 over the groin. 
 
 Fig. 8. 
 "XL Forthe Axilla {Arm pit or shoulder). 
 In order to keep on dressings put the centre of 
 
 a common handkerchief folded crosswise under 
 the arm pit, cross it over the shoulder, and 
 carry the ends one before and one behind the 
 chest to tie under the opposite arm-pit. 
 
 " XII. Forthe Head. — A roller having been 
 carried horizontally round the forehead and back 
 of the head and secured by a stitch, let it be car- 
 ried from the side vertically over the head and 
 under the chin. At the point of crossing on either 
 side, let it be secured by a stitch. In bandaging 
 the head care should always be taken to comb the 
 hair so that -it wilHie smoothly and comfortably ; 
 and likewise to arrange the bandages so that the 
 pressure may tell exactly where it is required." 
 
 Bandages should always be applied with an 
 equable pressure, throughput, and not too tight- 
 ly. Any person possesses! of the slightest in- 
 genuity or neatness of hand, would, after a few 
 Hints from a good hospital nurse or a surgeon, 
 learn the essentials of bandaging in a very short 
 time. Bandages such as th« above, may be 
 rendered hard and strong by smearing their 
 
BANK 
 
 successive turns with gum, plaster of Paris, 
 glue, paste, or white of egg, which speedily 
 sets, serving the "double purpose of bandage 
 and splints. (See Fractures.) 
 
 BANK. — It is well for the inexperienced to 
 know that banks do not pay money to holders 
 of checks and drafts unless some officer knows 
 the holder to be the person he professes to be. 
 They even often decline checks payable to 
 bearer, unless they are satisfied that the holder 
 came by them properly. Neither do banks 
 take from unintroduced strangers deposits 
 subject to check, though they will usually re- 
 ceive cash from a stranger, giving him in turn 
 for it a " Certificate or Deposit " payable to 
 bearer or to the order of any person named. 
 These certificates of deposit can be indorsed 
 and passed from hand to hand or sent by mail, 
 just as checks are. (See Check.) 
 
 BANTING'S CURB.— The name given to 
 a system of dietetics devised by William Bant- 
 ings London merchant (though it is identical 
 with that previously recommended by Brillat- 
 Savarin),forthe cure of corpulence. Its merits 
 have been very energetically disputed, and it 
 has lately as a whole fallen rather into disre- 
 pute ; but -Banting cured himself by it, and was 
 evidently an enthusiastic believer in its efficacy. 
 The method consists in the use of a large pro- 
 portion of nitrogenous animal food, and absti- 
 nence from all farinaceous, saccharine, or oily 
 matters, which conduce to the production of fat 
 in the human system. He especially forbids 
 the use of bread, pastry, potatoes, milk, butter, 
 beer; sweet wines, such as port wine, cham- 
 pagne, and the like ; pork, herrings', eels, sal- 
 mon and other fat fish and meats ; and recom- 
 mends lean meat, poultry, game, fruit, dry 
 toast, claret, dry sherry, madeira, all green 
 vegetables, except parsnips, beets, turnips, and 
 carrots ; permitting the moderate use of soft- 
 boiled eggs and cheese. He rightly considered 
 dietthe principal agent in reducing corpulence ; 
 and, unlike those who profess to be his follow- 
 1 ers, left the quantity of food to the natural 
 appetite. 
 
 BARBERRY. — A species of berry which 
 grows wild in woods and shady places, and 
 though not very abundant, can generally be 
 found in market in September and October. 
 The fruit is crimson in color, grows in clusters, 
 and has small roundish seeds. It is extremely 
 acid and sour, but makes a cooling and grateful 
 drink; and is used for pickles, sweetmeats, 
 jellies, soups, and garnishing. The leaves of 
 the plants are eaten as a salad and taste some- 
 thing like sorrel. The jellies and sweetmeats 
 made of barberries are considered very whole- 
 some and strengthening to the stoniach. (See 
 Jam, Jelly, and Preserves.) 
 
 BARLEY. — One of the cereals, next in im- 
 portance to wheat, over which it has the advan- 
 tage that it can be grown over a greater range 
 of climate, at less cost of labor, and with the 
 certainty of much larger returns. On fairly 
 good soil it frequently yields as much as 40 to 
 I, and in California three or four successive 
 2 
 
 BASIL 
 
 17 
 
 crops are reapedf rom one sowing. Barley was 
 one of the chief articles of food among the 
 ancients, is still used largely on the continent 
 of Europe, and to a considerable extent in 
 Scotland and Northern England ; but with us 
 it is rarely used except for feeding cattle and 
 barn-yard stock, and for the manufacture of 
 beer. Barley hulled and ground makes a coarse, 
 heavy kind of bread, wholesome to eat, and not 
 disagreeable in taste. Its nutritive value is not 
 equal, however, to wheaten bread ; and de- 
 spite its cheapness it is not very likely to be- 
 come soon a staple article of our diet. The 
 only forms in which it is used in cooking are 
 the preparations described below. 
 
 Pearl Barley, the kind kept in the stores, is 
 the small round kernel which remains after the 
 skin and outer portions of the kernel have been 
 ground off. ;For this purpose, the Spring bar- 
 ley is-chosen; ; at is steamed to soften the skin, 
 dried, and passed through a .mill of a peculiar 
 kind to take off the husk, all except what lies 
 in the deep furrow of the seed. It makes ex- 
 cellent broth, is much approved as the farin- 
 aceous ingredient in puddings, and when boiled 
 with new milk and flavored with sugar, and oc- 
 casionally spices, makes a delicate and deli- 
 cious food more nutritious than rice. 
 
 Patent Barley is the pearl barley ground to 
 flour. 
 
 Infants (Barley for). — Barley will often agree 
 with infants when their stomachs reject milk. 
 To prepare, take two tablespoonfuls of pearl 
 barley, carefully washed, soak it half an hour in 
 a little lukewarm water, then stir it without 
 straining into two cupfuls of boiling water. Add 
 a pinch of salt ; simmer an hour, stirring often ; 
 then strain, and sweeten with two teaspoonfuls 
 of white sugar. This is an excellent substitute 
 for milk during infantile diarrhoea. 
 
 Sugar (Barley). — Properly speaking, barley 
 sugar is sugar boiled in barley water till it is 
 of such consistence that it will Solidify when 
 cold. When done flavor with lemon peel, pour 
 into a greased dish, and as it cools cut into 
 such shapes as may be desired. Ordinary 
 sugar candy is also sometimes called barley 
 sugar. (See Candy.) 
 
 Water (Barley), is a very soothing and nu- 
 tritious drink for the sick. To make, take two 
 ounces of pearl barley, put it in half a pint of 
 boiling water, and let it simmer five minutes ; 
 then pour off the water, add two quarts of boil- 
 ing water, two ounces of sliced figs, and two of 
 stoned raisins, and boil till it is reduced to a 
 quart. Strain, and it is ready to drink. A simpler 
 way is to take two and a half ounces of pearl 
 barley and boil ten minutes in half a pint of 
 water ; strain off this water, add two quarts of 
 boiling water, and boil down to one quart. Then 
 strain, and flavor it with sugar and slices of 
 lemon or nutmeg. 
 
 BASIL.— A highlyaromatic herb, often used 
 in cooking, with aflavor resembling cloves. It 
 grows wild nearly everywhere, and there are 
 two or three varieties. The common kind is sel- 
 dom made use of, but there is a large species, 
 
18 
 
 BASS 
 
 BATH 
 
 the leaves of which are used very generally in 
 flavoring salads and soups, especially mock- 
 turtle soup. 
 
 BASS.— A family of fish, of which there 
 are about a dozen varieties caught in American 
 waters. The best salt-water .bass are the Sea- 
 bass, or blue-bass, the Striped-bass, or rock-fish, 
 and the Bar-fish. Of the fresh-water species, 
 the best are. the Blackrbass,.\\&WJiiteibass.ai 
 Lake Erie, and the Rock-bass. In the seacoast 
 markets those who ask simply for bass will get 
 the striped or streaked bass, and it is one of 
 the most delicious of fish. They are- to be 
 had at all times of the year. For frying, 
 
 those from one-half to one pound weight are 
 best ; for broiling, select those weighing about 
 three pounds and split them in half ; for boil- 
 ing, take those- weighing ■ from four to eight 
 pounds. The very large fish are generally 
 coarse and rather dry eating. 
 
 Baked Bass. — Take a fish weighing six or 
 eight pounds ; it should be cooked whole to 
 look well. After cleaning, fill the body with a 
 dressing made of bread-crumbs, pepper, salt, 
 onion, and parsley, and a little salt pork chop- 
 ped.fine, the whole mixed with one egg; sew it 
 up and lay it in a large pan. Put one pint of 
 water ami a little salt into the pan, and bake an 
 hour and a half, basting often with butter and 
 flour, — then dish, being careful to take the fish 
 up whole. Shake into the gravy a little flour, a 
 teaspoonful of butter, and two spoonfuls of to- 
 mato or walnut catsup; boil a moment, and 
 pour it over the fish. Worcestershire is also a 
 nice sauce' for baked bass. 
 
 Boiled Bass. — Take a fish weighing seven or 
 eight pounds ; clean and scrape off the scales ; 
 wash it in salt and water, — then place in fish- 
 kettle, with enough boiling water to cover it. 
 Boil it half an hour, and serve hot with an- 
 chovy, caper, matelote or tomato sauce. 
 
 Frying and Broiling.— Proceed as in general 
 directions given under Frying and Broiling. 
 
 BASTING. — -This is the most important of 
 all the requisites for roasting, and it is for want 
 of its, being properly done that roast meats are 
 so constantly spoiled. In fat meats, such as 
 beef, mutton, or pork, their own dripping, after 
 it .has run into the well of the pan, is the best 
 thing for the purpose ; but in poultry, veal, and 
 game, there is nothing coming out which will 
 serve, and they must be basted either with plain 
 butter, mutton, or beef, dripping, water and 
 salt, milk, melted butter, or sometimes with 
 cider, ate, or wine. The process consists sim- 
 ply in pouring the liquid, or spreading the fat, 
 over the entire surface 'of the roasting meat. ' 
 
 BATH. — The skin of the human being is 
 not merely an outward covering for the body, 
 
 'jut an organ the proper performance of whose 
 work is of vital importance to good health. Its 
 seven million pores are not a useless part of 
 the animal economy, but form the sluices 
 through which the system throws off a portion- 
 of its waste and deleterious matter ; this matter 
 is removed in the form of an imperceptible 
 watery vapor, mixed with a few saline and 
 gaseous. substances, and the quantity capable 
 of being gotten rid of in this way, in the space 
 of twenty-four hours, amounts in round num- 
 bers to twenty ounces. The retention of this, 
 by reason of the inability of the skin to per- 
 form its functions, is of course productive of 
 great injury to the system, throwing more than 
 their due share of work on the other secretive 
 organs. The only method of keeping the skin 
 clear and in proper working order is bathing 
 with sufficient frequency. Bathing not only 
 removes the matter which the skin has already 
 discharged, but stimulates its activity and in- 
 creases its efficiency. The temperature of the 
 water is a highly important circumstance, and 
 medical writers usually classify baths as cold, 
 warm, and hot. 
 
 Cold Bath. — The cold bath is taken in water 
 which is cold as compared with the .normal heat 
 of the body, or at a temperature of 33 to 65 . 
 The effect of such a bath on a person in good 
 healthis, on first plunging in, a sensation of ex- 
 treme cold (the duration of which depends on 
 the temperature of the water and the condition 
 of the bather), and is followed by a reaction 
 which brings on a sensation of warmth and, a 
 feeling of lightness and vigor. By degrees, if 
 the body continue to be immersed, the bather 
 again begins to feel cold, chilliness, accompanied 
 by shivering, comes on, the pulse grows feebler 
 and slower, and the whole body becomes lan- 
 guid and powerless. The time to leave the 
 bath is during the period of warmth, before the 
 second chilliness begins ; and immediately on 
 stepping out the bather should rub himself dry 
 with a coarse towel, and continue rubbing till 
 the, skin is in a glow. The ultimate effect of 
 the cold bath has been differently described by 
 different physicians, and some are strongly op- 
 posed to its use at all; but, .where it agrees,. it 
 is tonic and bracing, it improves the digestion, 
 stimulates the skin, and renders the circulation 
 more active and vigorous. It also hardens the 
 system and causes it to be much less sensitive 
 to changes of temperature, being on this ac- 
 count an excellent protection against taking 
 cold on exposure. Its beneficial effect depends 
 much on the strength of the reaction ; if, there- 
 fore, on coming out of the cold bath, the 'person 
 feels dull and chilly, or complains of headache 
 or a sensation of tightness across the chest 
 the cold bath disagrees, and should be discon-' 
 tinued or modified. 
 
 But many persons experiencing these symp- 
 toms seem to need just the sort of stimulus the 
 cold bath gives. This they can get by applyW 
 cold water with a wash-rag to a square toot or 
 two of the skin at a time, rubbing the space 
 into a glow with a towel, and repeating the 
 
BATH 
 
 id 
 
 process until the whole body has been bathed. 
 The writer knows instances where this 
 method has cured people too sensitive to cold. 
 
 The diseases for which cold baths are valu* 
 able as a remedy are morbid irritability and 
 sensibility, accompanied by general debility ; 
 also for asthma, in the intervals between the 
 paroxysms, when the system is in other respects 
 in a proper condition for it. When there is a 
 tendency to colds and rheumatism, the cold bath 
 is an excellent preventive ; for this purpose 
 it should be used continuously throughout the 
 year. It is improper in the case of those who 
 have a tendency to consumption, or who are 
 constitutionally liable to bowel complaints ; and 
 it should never be ventured on by any one 
 suffering from chronic inflammation of the mu- 
 cuous membranes of the bronchia and intestinal 
 canal. The best time for taking a cold bath is in 
 the early morning just after rising. But per- 
 sons of feeble circulation in whom reaction 
 does not readily follow, had better not take a 
 cold bath before their breakfast is digested. 
 (See Douche Bath.) 
 
 ■Warm Bath. — This includes all baths rang- 
 ing in temperature from 66° to 95 - Its effect 
 is very different from that of the cold bath. 
 There' is no shock, but the temperature is grate- 
 ful to the bather; the blood circulates more 
 rapidly, and a gentle glow pervades the body ; 
 the skin absorbs water, is softened, and throws 
 off the scales of decomposed matter which may 
 have accumulated on it ; pain is allayed, and 
 nervous irritation is soothed. The warm bath 
 is especially grateful and beneficial after exces- 
 sive muscular exertion, or after the fatigue and 
 excitement of travelling. It refreshes and tran- 
 quillizes the system ; but on the other hand it 
 has none of the tonic influence of the cold bath, 
 and its frequent use tends to relax and debili- 
 tate, while rendering the system more sensible 
 to changes of temperature. The best tempera- 
 ture for the bath of a healthy person is what is 
 called tepid, and it is also the most agreeable. 
 A distinctly warm bath taken just before going 
 to bed will probably cure any tendency to wake- 
 fulness, especially if the wakefulness come from 
 over use of the brain. No bath whatever 
 should be taken while digestion is going on — 
 say in less than two hours after a meal. 
 
 Hot Bath. — This has a temperature ranging 
 from 98 (blood-heat) to 1 1 2°. It is a very power- 
 ful stimulant, and should never be used by per- 
 sons in a good state of health. Even in cases 
 of disease, it should only be taken under a physi- 
 cian's advice. As the object is to stimulate the 
 vital actions, the bather should never remain 
 long enough in .the ' " f h to produce exhaustion,— 
 the average time is from ten to fifteen minutes. 
 The best way to obtain the full beneficial effect 
 of the hot bath is to commence with tepid water 
 and gradually increase the temperature. The 
 hot bath is chiefly used where it is desirable to 
 produce abundant perspiration, when it should 
 be followed by rolling the patient in blankets. 
 
 Shower Bath.— When cold water is used, the 
 effect of this bath is similar to that of the ordi- 
 
 nary cold bath, but the shock from the shower 
 bath is greater than that from simple immersion, 
 especially if the quantity of water be large, the 
 temperature low, and the fall considerable. Its 
 effects are also more speedy, and extend more 
 to the internal organs than those of the com- 
 mon bath. When the result is- beneficial the 
 glow is felt almost immediately, consequently 
 when recourse is had to it, the bather should 
 withdraw immediately after the shock; if its 
 use is prolonged it quickly lowers, and at last 
 destroys the sensibility, and is then highly in- 
 jurious. For delicate persons, the tepid shower 
 bath is preferable ; and salt added to the water 
 is an improvement. When used for hygienic 
 purposes the best time to take the shower bath 
 is immediately after rising in the morning. 
 
 Sponge Bath.— Sponging the body off with 
 water and a sponge or cloth is as effectual, 
 though perhaps not as pleasant, as any other 
 form of bathing, and may be resorted to when 
 bathing conveniences are not at hand. It is 
 frequently adopted in cases of fever, to cool 
 the surface, of the body; but as its action is 
 powerful it is rather venturesome to employ it 
 except as directed by the physician. Sponging 
 Is also, used successfully as a tonic to ward off 
 disease. It is found especially serviceable 
 when a person is disposed to asthma or is suf- 
 fering from a cough. For this purpose the 
 chest may be sponged daily, and afterwards 
 well rubbed and dried, so as to produce a glow 
 on the surface. In some cases vinegar and 
 water, or salt and water are preferable, and 
 then much rubbing is not necessary. This is 
 an excellent method for bathing very young 
 children. In the country or in the city houses 
 
 Sponging Bath. 
 
 on high ground, in both of which places econo- 
 my of water is apt to be an object, or in all 
 cases where expedition is desirable, the follow- 
 ing arrangement is recommended : Have a tin 
 pan made six inches deep, half an inch shorter 
 than the width of the bath tub at the top, and 
 wide enough to extend a good distance be- 
 yond the faucets. On the two short sides and 
 on one of the long sides, let it have a rim an 
 inch wide with the edge of the rim rolled over 
 a substantial wire to give strength. Slide this 
 pan under the faucets. It will be supported by 
 the edges of three sides of the bath-tub coming 
 under its rim. Supply it from the faucets and 
 pour the water over the body from a large 
 sponge. Thus very little water need be used 
 
20 
 
 BATH BRICK 
 
 BEAR-MEAT 
 
 and its temperature can be easily regtdated. 
 With most people it will be best to begin with 
 it pretty warm and to let the cool-water faucet 
 run so as to cool it gradually while it is being ap- 
 plied. If the outlet of the tub is stopped be- 
 fore the bath is begun, the water thus poured 
 over the body, and collected in the tub, will be 
 all that is needed for the feet. It is well to 
 wash the face in cool water before beginning 
 on the rest of the body. 
 
 Sea Bathing. — -Although the most important 
 effects of bathing are produced by the tempera- 
 ture of the water, there can be no doubt that 
 the effect of simple fresh water is very differ- 
 ent from that of the sea. Where the object is 
 to bring on a reaction, and to stimulate and 
 brace the system, sea bathing is greatly to be 
 preferred. The manner of going into the bath, 
 and the time of remaining in it, depend chiefly 
 on the condition of the bather. Some plunge 
 in at once in order to obtain the full advantage 
 of the shock ; others are recommended to take 
 at first one or two dips, to test the power of re- 
 action, and gradually to immerse the entire 
 body in water. In any case the head should be 
 wet thoroughly before the feet become chilled. 
 Moving about as much as possible while in the 
 water is highly advantageous, and if the bather 
 can swim, all the better. On coming out, the 
 body should be quickly and well dried with a 
 coarse towel, and the clothes put on without 
 delay ; though this precaution is not so neces- 
 sary as when bathing in fresh water, as the par- 
 ticles of salt remaining on the skin after the 
 water has dried, stimulate it even more' than 
 rubbing. The most common error in the prac- 
 tice of sea bathing, and one which should be 
 carefully avoided, is remaining so long in the 
 water that the heat of the body is lowered be- 
 low the proper degree, and the consequence is 
 a feeling of chilliness that is both disagreeable 
 and injurious. The only time of the year adapt- 
 ed for sea bathing on our coasts, north of 
 Florida, is the summer and autumn months ; 
 the best time of day depends on the locality 
 and on the state of the tide, which should be 
 taken at the full. Under no circumstances, 
 however, should a bath be taken in less than 
 three hours after a hearty meal. {See Russian, 
 Sitz, Turkish, and Vapor Baths.) 
 
 BATH BRICK.— A preparation of calcare- 
 ous earth, sold in the shape of a brick. It is 
 much better than sand for scouring knives and 
 forks, brass and tin ware, and the like : the 
 particles are not so hard, but are readily crushed 
 into smaller pieces in the process of rubbing, 
 and do not leave scratches, while they have 
 sufficient hardness to remove a portion of the 
 surface. In using, scrape off a portion with a 
 knife, and apply with a damp cloth or cork; 
 when it can be had, a corn cob makes the best 
 of all, scrubbers. 
 
 BEANS. — The only beans used to any ex- 
 tent in cooking are the string or "snap," the 
 Lima, and the kidney. All these are easily raised; 
 they will grow abundantly in the open fields 
 along with corn. But to obtain them at their 
 
 best they should, be planted as soon as the 
 frost is out of the ground, in a rich deep soil 
 which they do not exhaust and in which they 
 grow rapidly. Plant three at a time, in holes 
 three inches deep: three feet apart for the 
 dwarf, and four feet for the running vine. 
 When the leaves above the seed leaves are 
 fully out, hoe between the plants to loose the 
 soil and remove the weeds ; after they get a 
 foot high the weeds cannot hurt them. Snap 
 or string beans, grown either as " pole beans " 
 or as " bush beans," are plucked young and 
 eaten in the pods. They are ready for the mar- 
 ket in the South about the first of April and con- 
 tinue with a succession of crops until Novem- 
 ber. The Lima and kidney beans come in 
 about the 1st of May, and continue throughout 
 the year, although during the winter months 
 they are apt to be hard and dry. 
 
 To Dry. — Liim beans pulled while young and 
 tender and dried in the sun, may be put away 
 and kept for use at any time. They should be 
 thoroughly soaked before using. 
 
 Kidney Beans. — Shell into cold water; boil 
 until tender with a pie~ce of fat bacon. Serve 
 bacon and beans together. 
 
 Lima or Butter Beans. — Shell into cold 
 water ; let them lie awhile, and then put into 
 a pot with plenty of boiling water, and a little 
 salt, and boil fast, until tender. Drain, and 
 butter well when dished, peppering to taste. 
 
 Pork and Beans. — Put a quart of dried 
 white beans over the fire with two quarts of 
 cold water; after boiling a few minutes drain 
 and add the same quantity of boiling water. 
 When the skins begin to crack, drain the beans 
 and put them in a "bean pot "or in a deep 
 baking dish ; place in the centre a pound of 
 sweet pork, the rind carefully scored in small 
 squares ; pour a quart of hot water over the 
 whole and bake slowly, for three hours. 
 
 Some persons think this dish implied by a 
 spoonful or two of molasses added while baking. 
 
 Salad of Snap Beans. — Boil as above till 
 tender ; put them in a crockery dish, a few at a 
 time, and sprinkle with salt and pepper ; then 
 cover over and leave to stand three or four 
 hours. Drain out the water ; put the beans in 
 a salad-dish with sweet oil, vinegar, and parsley 
 chopped fine ; and serve cold. 
 
 String Beans. — Prepare by breaking off 
 both ends, and after "stringing" pare both ' 
 edges with a sharp knife. Then cut the beans 
 into pieces an inch long, soak in cold water with 
 a little salt for twenty minutes ; drain them and 
 put into a sauce-pan of boiling water, boil 
 quickly about forty minutes, or until tender. 
 Drain in cullender until water ceases to drip 
 from them ; and dish with a large spoonful of 
 butter. The taste of beans is greatly improved 
 by boiling a bit of bacon with them ; though it 
 is not necessary. °, 
 
 BEAR-MEAT.— The flesh of the black 
 bear is the only kind ever offered for sale in 
 our markets, and this can generally be had in 
 the late fall of winter months, some years in 
 great plenty. It is very nutritious and heatin^ 
 
BEAR-SKIN 
 
 BEDS AND BEDDING 
 
 21 
 
 to the blood, digests easily, and has a decided 
 l.ut very savory taste. The flesh of a young 
 bear, nearly grown and rather fat, is considered 
 the best. It can be had cut into steaks, but is 
 best roasted. Cook like beef or venison, and 
 serve with some highly-spiced sauce. 
 
 Bear-Hams. — These can be had at any 
 time, preserved like pork, and make a very 
 popular and excellent dish for exceptional 
 occasions. Cook and serve like ordinary hams. 
 
 BEAR-SKIN. — A very thick woolleii cloth, 
 with a long nap or pile, dyed various colors, 
 and iised for making overcoats, cloaks, and 
 other heavy clothing. It should be shrunk 
 thoroughly before cutting. 
 
 BED-BUGS. (See Bugs.) 
 
 BEDROOMS Rooms devoted to sleeping 
 
 purposes should above all things be light, 
 cheerful, and thoroughly ventilated, A third 
 of our lives is necessarily spent in these rooms, 
 and where the current practice of reserving the 
 parlorfor "company" obtains, agreat deal more. 
 An ample supply of fresh air should be secured 
 at all times and everywhere, but its necessity 
 is peculiarly urgent in the case of bedrooms. 
 We are much more susceptible to injurious 
 influences when asleep than when awake, and 
 these accumulate with startling rapidity in an 
 unventilated chamber in which two or more 
 persons spend the night. An excellent plan is 
 to open the window above and below ; lowering 
 the upper sash, with an opening over the door, 
 is also very effective. But if the bedroom 
 have no fireplace, it should be connected by 
 tubes with the chimney-flue. At the same 
 time the prevalent notion that a bedroom to 
 lie healthful must be cold is altogether mistaken. 
 No room should be slept in in winter that has 
 not had afire in it at least three times a week, 
 and it is all the more wholesome if it have one 
 every day. Warmth is in itself necessary to 
 any thorough ventilation ; and the temperature 
 of a bedroom should not be suffered to fall 
 below 40 . (See Furniture.) 
 
 BEDS AND BEDDING.— For beds an 
 elastic material is required, with a variation in 
 its heat-conducting powers according to the 
 season of the year and the age of the individual. 
 Thus, the infant and the aged, in both of whom 
 vitality is low, require the slowest conductor 
 that can be procured, especially in the winter 
 season. For the middle-aged on the other 
 hand, the same material wh;ch is desirable for 
 the first and last periods of life, would be much 
 too warm and relaxing. In the order of their 
 conducting powers the various materials for 
 beds stand as follows, beginning with the 
 warmest or slowest conductor : i- st, down; 2d, 
 feathers; 3d, -wool; 4th, wool-flock; jth, 
 hair; 6th, cotton-flock; 7th, "excelsior ;" 8th, 
 sea-moss; 9th, paper-sfiavings ; and 10th, 
 straw. Hence it follows that the first two are 
 peculiary fitted for the very young and the old ; 
 while wool and hair, holdjng an intermediate 
 position, are best adapted for healthy persons, 
 of middle age. Where a particularly cool mat- 
 tress is required, as for those who perspire 
 
 freely, or for warm weather, the sea-moss and 
 paper-shavings are the best materials ; and as 
 the latter can be obtained everywhere, a mat- 
 tress made of it is often a very grateful addition 
 to the furniture of a bed. Feathers and down 
 were formerly almost universally employed for 
 bed's in this country, but their place is now 
 largely supplied by wool and hair, which are 
 sufficiently soft for comfort and not hot enough 
 to promote perspiration. Wool mattresses are 
 very healthy and pleasant to lie upon, though 
 at first they feel rather hard and unyielding 
 to those accustomed to feathers ; by placing a 
 spring .mattress under them they are rendered 
 yielding enough for any one. The best of all 
 materials for beds, however, is hair. It is 
 more healthy than feathers, more comfortable 
 than any of the cheaper materials, and is 
 equally serviceable in summer and winter. 
 Mattresses of it can be made thick or otherwise 
 according as springs or other mattresses are 
 used ; and though expensive, the same hair 
 can be made over several times and so made 
 to do many years' , service. Straw mattresses 
 are seldom used except for putting under hair 
 or feather-beds ; where used for a top mattress 
 the straw is generally mixed with moss or 
 cotton. For the cheaper kinds of beds the mate- 
 rial called " excelsior " is superior to any other. 
 
 Springs add greatly to the comfprt of a bed, 
 and they can be had now in any style and at 
 almost any price. Their cost is but little more 
 than that of an- under mattress, which can then 
 be dispensed with. But the " spring mattress " 
 should never be used ; it almost inevitably 
 becomes the harbor cf bed-bugs and other 
 vermin which cannot be got at without destroy- 
 ing the mattress. The " woven-wire mattress," 
 a recent invention, is probably the most perfect 
 apparatus of the kind ever devised, and though 
 expensive, will stand many years of ordinary 
 use. The only objection to it we have heard 
 is that when used long by heavy people it is 
 liable to " sag." 
 
 Pillows are seldom made of any other 
 material than feathers, though hair, sponge, or 
 chipped cork, is occasionally used. Feather 
 pillows should never be stuffed very full, as 
 this gives them a hardness and inelasticity 
 which is peculiarly disagreeable and also in- 
 jurious. In buying them it is best to choose 
 the feathers first and have them made up to 
 suit ; select goose or chicken feathers of the 
 softest and most downy kind. Hair pillows 
 are cooler than feather, though not so soft 
 and yielding. They are recommended for 
 persons with a tendency to fulness in the head, 
 and for all young' children. It is necessary to 
 make them lower than those made of feathers. 
 An excellent pillow for invalids or feeble 
 persons is sold at the drug stores in the shape 
 of an india-rubber sack, which can be inflated 
 with', air to. any desired degree of flexibility. 
 
 Sheets were formerly almost universally 
 made of linen, but experience has proved that 
 cotton is much better. Linen in .any shape, 
 when brought into contact with the skin, con- 
 
22 
 
 BEDSTEAD 
 
 BEEF 
 
 ducts away the heat of the body very rapidly. 
 In winter in our climate linen sheets are 
 scarcely endurable on account of their cold- 
 ness ; and, being comparatively impervious to 
 air, and therefore confining perspiration, are 
 inferior at all times to cotton. 
 
 The best material for sheets is " Russian 
 sheeting ; " it will last twice as long as any 
 other, and though yellow at first will soon 
 bleach. Jt is a mistake to make sheets exactly 
 
 _^A_ 
 
 1 ' ' J 
 
 f 1 1 ^ 
 
 / sf ^ 
 
 1 JK~ 6 j 
 
 g,£ ^v f 
 
 ' ' w~ s \ 
 
 
 1 if/ ^ 
 
 ' W! / £ 
 
 1 W * 
 
 
 i i ■ pr~ 
 
 1 \h// i 
 
 i i M 
 
 
 x- ' 
 
 
 w 
 
 \ M * 
 
 I 
 
 m 
 
 >H 
 
 \* 
 
 **•. 
 
 Figure of a Choice Animal far Beef. 
 
 to fit the bed. They should be about a yard 
 larger each way than the bed. 
 
 Pillow-Oases of linen are very pleasant to 
 the head, and may be appropriately used with 
 cotton sheets. They are a luxury at best, how- 
 ever, rumpling easily and requiring more fre- 
 quent change than cleanliness alone would call 
 for. A popular method of arrangement is to 
 make the pillow-cases of cotton and cover the 
 pillows during the day, while they are not in 
 use, with linen " shams " — simple squares of 
 linen which may be very tastefully ornamented. 
 
 Blankets are treated of in a separate article. 
 (See Blankets.) 
 
 The materials of which beds and bedding 
 are composed are peculiarly liable to attract 
 moisture and become damp, and this is an- 
 other reason why bedrooms should be thor- 
 oughly ventilated. To sleep in a bed not 
 perfectly dry is to invite disease ; therefore all 
 bed-clothes should be carefully aired every day. 
 The bed itself should be turned over, and the 
 sheets, blankets, and other cov- 
 ering, spread out on chairs tor 
 _ at least an hour each morning. 
 
 BEDSTEAD.— The different 
 = woods of which bedsteads are 
 
 made, and various other styles, 
 are treated of in the article on 
 FURNITtfRE. We have only to 
 add here that there is perhaps 
 no single article on which a large 
 amount of money makes so little 
 show, and that a comparatively 
 plain bedstead, constructed on 
 proper principles, has a much 
 better effect than some of the 
 most elaborate and costly of cur- 
 rent styles. 
 
 Iron Bedsteads are made to 
 fold together in small space, and 
 are extremely durable and easy 
 to keep clean. For these rea- 
 sons; they serve admirably for 
 servants' rooms, or any rooms 
 where ornament is not sought 
 after ; though wooden cots are 
 preferable, as they do not rust. . 
 Bureau Bedstead. — A bedstead 
 so constructed as to fold up into 
 the exact resemblance of a bu- 
 reau or bookcase. It is designed 
 for sitting-rooms, or bed-cham- 
 bers used as sitting-rooms ; and 
 though rather clumsy to handle 
 subserves the purpose admir- 
 ably. It is patented and held at 
 rather high prices. 
 
 Sofa Bedstead is constructed 
 on the same principle as the one 
 above-named, and is a sofa by 
 day which can be converted into 
 a very comfortable bed at night. 
 The sofa bed harbors bugs. 
 
 BEEF.— In nearly all parts of 
 the world beef is popularly re- 
 garded as the most nutritious 
 kind of flesh, and although this opinion was 
 formed without the aid of science, it is so far 
 true that in the carcass of the ox or cow there 
 is a larger proportion of flesh-forming material 
 than in that of any other animal. It is of closer 
 texture than any other kind of meat, so that if 
 bulk merely be taken as the measure, there is 
 more nutriment in a given quantity of beef ; 
 and it is also fullest of red blood juices. Be- 
 sides this, the flavor of beef is richer and fuller 
 than that of any other meat, so that its use not 
 only affords greater enjoyment, but a sense of 
 
BEEF 
 
 23 
 
 satisfaction is obtained from a smaller quantity. 
 It is also among the most digestible of meats, 
 as it requires only about two hours and three 
 quarters. 
 
 The ox or cow which is designed for beef 
 is usually divided by the butcher into parts 
 as shown in the cut on the opposite page, 
 and subdivided when retailed. The names 
 which we have here given to the different 
 pieces are those commonly in use in the city 
 of New York and vicinity' 1 ; and although they 
 differ somewhat in a few instances from those 
 in use .in various other cities, yet they will 
 probably be sufficiently well understood by 
 experienced butchers in all parts of the 
 country. 
 
 I. Porterhouse steak ; 2. Sirloin ; 3. Mid- 
 dle ribs ; 4. Fore ribs ; 5. Lump ;. 6. Mouse 
 buttock ; 7. Chuck ribs ; 8. Round ; 9. Clod ; 
 10. Shoulder; n. Brisket; 12. Thin flank; 
 13. Thick flank ; 14. Leg ; 15. Shin ; 16. Neck, 
 or sticking-piece. 
 
 In choosing beef select that which has a 
 loose grain. with bright red, lean f ,and yellowish 
 fat ; this will be ox beef. Good cow-beef has 
 a little firmer flesh, whitish fat, and meat 
 not quite so red. Inferior beef, that which 
 conies from ill-fed cattle or cattle tod" old" 
 for food, may be known by a dark red 
 color, a hard, skinny fat, and in old animals a 
 horny gristle running through the meat of the 
 ribs. A very good test of beef and one easily 
 applied, is to press the lean meat with the 
 finger ; when the dent made by the pressure 
 risea up quickly, the meat is from an animal 
 in its prime, but when it rises slowly or not at 
 all, the animal was old and the meat is of in- 
 ferior quality. One rule which housekeepers 
 should bear in mind always is, that the best meat 
 and the prime parts are cheapest in the end. 
 There is a greater proportion of gristle, bone, 
 and hard meat in the inferior joints ; , they may 
 serve as the basis of soups, stews, and the like, 
 but it is false economy to buy them for' roast- 
 ing or boiling 
 
 To Corn Beef. — Take the thick, lean parts 
 arid cut into pieces of five to ten pounds each ; 
 those with a streak of lean and a streak of fat 
 are the choicest. For each twenty pounds of 
 beef take three pounds of common salt, an 
 ounce of saltpetre, and two tablespoonfuls of 
 brown sugar ; pour in enough water to cover 
 the whole. Beef may also be corned by simply 
 rubbing in salt that has been dried before a fire. 
 For ten pounds of beef take a pound and a half 
 of common salt, rub in thoroughly, and set the 
 meat in a salting dish and keep in a cool place ; 
 the brine that melts should be returned upon 
 the meat every day, and if it is desired to -have- 
 it red, add a little saltpetre. The length, of 
 time it is to remain in the salt depends upon 
 how long it is to be kept, usually from three to 
 ten weeks. 
 
 , To Smok'; Beef. — In cool weather hang..up 
 the beef for three or four days, till it is tender, 
 but take care that it does not begin to spoil; 
 then cure in pickle as in corned beef, adding a | 
 
 little pepper and allspice; afterwards roll it 
 tightly in a cloth and hang for a fortnight or 
 three weeks in the chimney-place or over a 
 smouldering wood fire. The lower part of the 
 thigh is the best piece for this purpose ; and 
 it will keep for a long time. 
 
 A la Mode Beef.— X Take a round of 
 beef; remove the bone, and trim away all 
 the gristle you can reach, and the rough 
 outer edges. The meat should then be 
 tied up round with a strong string or strip 
 of muslin. Have ready a pound of fat salt 
 pork, cut into strips about the size of the 
 middle finger.and long enough to reach through 
 the round of beef. Put half a pint of vinegar 
 into a sauce-pan over the fire ; season with 
 three or four minced shallots or button onions, 
 two teaspoonfuls of mustard, one of nutmeg, 
 one of cloves, half a teaspooriful of allspice, 
 half a teaspoonful of black pepper, a bunch of 
 sweet herbs cut fine, and a tablespoonful of 
 brown sugar. Let all simmer five minutes then 
 boil up once, and pour while scalding hot upon 
 the strips of pork, which should be laid in a 
 deep dish. Let all stand together until cold. 
 Remove the pork to a plate, and with the 
 liquor remaining in the dish mix enough bread- 
 crumbs to make a tolerably, stiff force-meat. 
 With a long thin-bladed knife, make numerous 
 incisions in the beef, and into these, thrust in 
 the strips of pork so far down that the upper 
 ends are just level with the surface, also work 
 into each cavity a little of the force-meat. 
 Proceed thus until the beef is fairly riddled 
 and plugged with the pork. Fill the hole from 
 which the bone was taken with the dressing 
 and bits of pork, and rub the upper side of the 
 meat with the force-meat. Put into a baking 
 pan, with a little water to prevent burning; 
 turn a large pan over it to keep in the steam, 
 and roast slowly for five or six hours — allowing 
 half an hour to each pound of meat. Do not 
 remove the cover except to baste (which must 
 be done often) until fifteen minutes before you 
 draw it from the oven. Set away, with the 
 string or band still about it, and pour the gravy 
 over the meat. When cold, lift from the gravy, 
 cut and remove the string, and send the meat 
 to the table cold, garnished with parsley or 
 nasturtium blossoms. Carve in extremely thin 
 slices. This dish will keep for a week in 
 winter, and in summer too; if kept in the 
 refrigerator. 
 
 II. A simpler way of making a la mode beef 
 is this: Take a round of beef and cut numer- 
 ous holes entirely through it ; roll strips of raw 
 salt pork in a seasoning made of half a tea- 
 spoonful each of thyme, cloves, salt and pep- 
 per ; then draw these Strips through the holes 
 in the beef. Put half a dozen small onions 
 into a sauce-pan with a quarter of a pound of 
 butter and two tablespoonfuls of milk, and 
 stew until , soft (or the bnions can be cooked 
 separately); then put these onions with the beef 
 into a pot, pour on just enough hot water to 
 cover them, and let it boil slowly four or five 
 hours. Just before taking up add a pint of 
 
24 
 
 BEEF 
 
 claret or port wine." This dish' may be served 
 either warm or cold. 
 
 Baked Beef. — Our so-called roast meats are 
 almost invariably baked. To bake beef, 
 select as for roasting. Have about a quarter 
 of an inch of cold water in the bake-pan, and 
 dash a little boiling water over the meat just 
 before putting into the oven. If the meat is 
 preferred rare, allow a quarter of an hour to 
 each pound ; if well done, almost twenty min- 
 utes. The thin portions of the meat should 
 be covered with paper or it will be cooked to 
 death; Professor Blot also recommends that 
 a sheet of buttered paper be placed over the 
 top. This paper will keep the top of the meat 
 moist, and prevents it burning or drying.; it 
 should be basted often or it will scorch. 
 Serve on a hot dish like roast beef. 
 
 Boiled Beef.— If the meat be fresh put it 
 into boiling water at the start ; if salt, put in 
 cold water. Let it boil gently but steadily, and 
 if there be occasion to add more water be 
 careful that it is boiling water; remove the 
 scum as it rises, especially at the start. A 
 tablespoonful of salt added brings the scum to 
 the surface. The time allowed for boiling is a 
 quarter of an hour to each pound of meat, and 
 when once thoroughly done do not let it boil a 
 moment longer. 
 
 Bouilli (Beef).— Put six pounds of brisket 
 or round (whole) into a pot, with three carrots, 
 one turnip, an onion, and some celery, all cut 
 small ; cover with cold water and set on to 
 boil; as the scum rises remove it carefully. 
 Keep it simmering for three or four hours, 
 adding hot water as the water boils away ; 
 then draw off most of the soup and set it aside 
 to cool. To the soup more vegetables, pre- 
 viously cut small and boiled by themselves, 
 may be added ; or it may be served in a tureen 
 with vermicelli. The meat, from which the 
 bones should be removed, may then be served, 
 garnished with the vegetables boiled with it. 
 A sauce, made of the soup thickened with 
 flour and butter and flavored with mustard and 
 the vinegar of pickled walnuts, is sometimes 
 served with the meat. 
 
 Corned Beef, Boiled. — The brisket is the 
 most economical piece for a family dinner, but 
 the round is excellent. Wash the meat in 
 three or four waters (cold) and scrape all the 
 salt from the outside ; put into a pot and cover 
 with cold water ; allow twenty minutes to each 
 pound, and turn the meat three times while 
 cooking. When done, drain very dry,' and 
 serve with drawn butter. Turnips or cabbage 
 should be served with corn-beef ; they may be 
 boiled with it, or separately. 
 
 Corned Beef, Boiled with Peas. — Take 
 six or eight pounds of corned beef, wash in cold 
 water; put it in a large pot filled with cold 
 water, and add two quarts of dried peas. Let 
 them boil till soft, and then season with sweet 
 herbs; or if may be served with no other 
 seasoning" than a little pepper and the salt of 
 the meat.' 
 
 -Dried Beef (with Cream). — Chip the beef 
 
 thin and fine, with a knife,or cm the potato 
 sheer ; measure a pint, without pressing ; cover 
 with cold water; heat slowly and if very salt 
 let it simmer a moment ; drain off the water, 
 add a gill of rich cream and season with pepper. 
 Lacking cream, use milk with one ounce of 
 butter and a teaspoonful of flour. Served on 
 split crackers or toast it requires more dressing. 
 
 Hash . (Beef). — Chop cold roast beef or steak 
 or boiled corned beef fine ; add half as much 
 mashed potatoes (or potatoes cut into bits), a 
 little melted butter, pepper, salt, and milk. 
 Turn all , into a frying-pan and stir together 
 until it is heated through and smoking hot, but 
 not until it browns ; put into a deep dish and 
 if stiff enough shape as you would mashed 
 potatoes into'a hillock. Or, cease stirring for a 
 few minutes, and let a brown crust form on the ' 
 under side ; then turn out whole into a flat 
 dish, the brown side uppermost. Or, mould 
 the mixture into fiat cakes ; dip these in beaten 
 eggs, and fry in hot drippings. 
 
 Heart (of Beef). — Wash the heart well, and 
 cut into half-inch squares ; stew them ten min- 
 utes in enough water to cover them ; throw in 
 a little salt to draw out the blood, and skim it 
 off as it rises to the surface. Take out the 
 meat and strain the liquor ; then return the 
 meat to it with a sliced onion, a tablespoonful 
 of catsup, some parsley, a pinch of cayenne 
 pepper, a head of celery chopped fine, and a 
 large lump of butter. Stew until the meat is 
 tender, and then stir in a tablespoonful of 
 browned flour. Boil up once, and serve hot. 
 
 Kidneys (of Beef). — Cut the kidney in fffliir 
 pieces, trim off as carefully as' possible 'roe 
 cartilage and fat that are inside. Trim and 
 cut into thin slices ; place on the fire with 
 enough cold water to cover ; as soon as they 
 boil, remove them and carefully wash in plenty 
 of cold water ; drain them free of water, put 
 them in a satitoir with 2 oz butter, and 2 
 oz onion, cut fine ; brown well over a sharp 
 fire, then add 1 oz of flour, shaking, it well 
 together, a gill and a half of gravy or broth, 
 a glass of Madeira, and two tablespoon fuls 
 chopped and blanched parsley. Boil a minute 
 or two. Dish up on an oval cronstade, . ar- 
 range six or eight heart-shaped cro&tons. 
 
 Liver (of Beef).— Cut in slices half an inch 
 thick, pour boiling water over it, and boil 
 it with half as much salt pork cut in thin 
 slices, and dipped in flour ; then cut up the liver 
 and pork into small bits, put them into a 
 frying-pan* with a little butter, pepper and salt, 
 and stew three or four minutes. Serve hot. 
 
 Pie (Beef). — Take cold roast beef or steak, 
 cut into thin slices and put a layer into a pie- 
 dish; shake over it a little flour, pepper and 
 salt, and add a tomato or an onion cut very fine • 
 then another layer of beef and seasoning ; and 
 so on until the dish is filled.' If you have any 
 beef gravy, put it in ; if not, a little beef drip- 
 pings, arid water enough to make sufficient 
 gravy. Have ready a dozen potatoes, boiled 
 and mashed, half a cup of milk or cream, and a 
 little butter and salt ; mix. Spread it over the pie 
 
BEEF 
 
 25 
 
 as a crust, an inch thick ; then brush it over 
 with egg, and bake half an hour. 
 
 Pie (Beef steak with Oysters). — Cut three 
 pounds of tender beef into little steaks ; brown 
 quickly in a frying pan; place them in layers in 
 a baking dish, leaving the centre open ; "fill this 
 with parboiled oysters, seasoned with salt and 
 pepper ; pour nearly all the fat from the frying 
 pan ;' stir in a heaped tablespoonful of flour ; 
 add gradually a pint of thin gravy or broth and 
 some of the oyster liquor ; season with mush- 
 room catsup and Harvey sauce ; simmer until 
 thickened, pour' it over the beef; in half an hour 
 cover with puff paste and bake an hour and a 
 half. 
 
 Pie (Beef, with Potato Crust). — Take cold 
 roast or corned beef, cut in bits, season with 
 pepper and salt, and spread a layer in the bot- 
 tom of a pie-dish ; over this put a layer of 
 mashed potato, and stick bits of butter thickly 
 all over it ; then another layer of meat ; and so 
 on till near the top of the dish. For the crust 
 take a large cupful of mashed potato, two 
 teaspoonfuls of melted butter, a well-beaten 
 egg, two cups of milk, and beat all together 
 until very light ; work in just enough flour to 
 enable you to roll it out in a sheet, and, hav- 
 ing added to the meat and potato in the dish a 
 gravy made of warm water, butter, milk, and 
 catsup, mixed with cold gravy or drippings, 
 cover, the pie with a thick crust, cutting a slit 
 in the top. Bake half an hour. The pie looks 
 better brushed over with beaten egg before it 
 goss to the oven. 
 
 .Pie (Beef Steak). — Take a sirloin steak, beat 
 until very tender, take off all the fat, cut 
 strips, three inches long and one broad. Stew 
 in enough waterto cover, adding one medium- 
 sized onion, grated, with salt and pepper to 
 taste. Boil until half done, thickening the gra- 
 vy with browned flour. Put in a deep dish, 
 the sides of which have been lined with rich 
 
 Caste; cover with the same, slit the top, and 
 ike until a light brown. It may, if desired, be 
 seasoned with tomato catsup, or Chili sauce, 
 and slices of hard-boiled egg added to the beef. 
 Roa3t Beef. — The best pieces to roast are 
 the sirloin and thick ribs. Rub a little salt on 
 it and first turn the bony side to the fire till it 
 gets heated: then present the other side. The 
 maat should be placed as close to the fire as 
 possible without burning it, especially till the 
 outer crust is formed ; the sooner this crust 
 is achieved the better and more juicy will be 
 the meat. Baste frequently, at first with salt 
 and water, afterwards with the drippings. If 
 the roasting-piece be thick, allow about twenty 
 minutes to the pound — if thin, a little less ; in 
 frosty weather the total time will have to be 
 increased- by half an hour. Roast beef may be 
 served simply in its own drippings, with the 
 fat skimmed off, and this is the best way ; but 
 if " made gravy " is desired, pour off the drip- 
 pings half an hour before the meat is donej 
 and thicken with a little brown flour, seasoning 
 with salt and pepper to taste. It may also be 
 served with fried potatoes placed all around the 
 
 meat on the same dish, or in a separate one, 
 with horse-radish, grated and mixed with the 
 drippings ; or with stuffed tomatoes, placed 
 round the meat and covered with the drippings, 
 with mustard used as a sauce, or with Yorkshire 
 Pudding. 
 
 Steak (Beef).— The tenderloin and fillet 
 make the best steaks, but the sirloin of a very 
 good animal will furnish them only a little 
 inferior. Steaks almost equal to those from 
 the sirloin may be obtained from the rump; 
 the next in favor are those cut from the hip. 
 Generally speaking the best thickness for 
 steaks is about three quarters of an inch. 
 In preparing to cook do not pound or beat 
 the steak With a steak-mallet ( or stick it with 
 a knife under the impression that you are 
 making it tender ; for if by this, or any other 
 means, you make it more tender than be- 
 fore, you do so at the sacrifice of taste, juici- 
 ness, and appearance. It is much to be 
 preferred that when you buy your steak you 
 obtain it tender in the first place by having 
 it cut from a good animal. If the steak is 
 not a tender cut, such as one taken from the 
 round, for example, it is better to stew than to 
 broil it. 
 
 Steak (Beef) to Broil. — First be careful to see 
 that the fire is quite clear, and at the same 
 time not too great. Now open wide the 
 draughts so the smoke will be well carried off. 
 Have the gridiron very clean and smooth, 
 make it warm and rub it over with a piece of 
 suet ; now lay on the steak, sprinkle a little 
 salt on the fire to make it lively, and put the 
 gridiron over it, keeping it close down on the 
 range a few minutes to carbonize the surface 
 of the steak, then turn it to carbonize the other 
 surface. Now it is necessary to expose the 
 steak to less heat, which may be done by turn- 
 ing on their edges two bricks and placing the 
 gridiron on them. The steak should be turned 
 often and carefully without sticking a fork 
 into it on any account (tongs are best for 
 this purpose). Do not use salt or pepper 
 while cooking, as it liberates the juice, which 
 is thus lost in the fire. When the steak 
 feels rather firm to the touch it is rare, and 
 if it is so to be served, remove from the 
 fire to a hot dish upon which an ounce of 
 butter has been melted (with a teaspoon ful 
 of lemon juice if desired), and salt and 
 pepper to taste. Turn the steak on its dish, 
 and send to the table at once. 
 
 Steak (Beef) with Eggs.— Cut the steak 
 into pieces of convenient size, dip them in 
 beaten eggs, rolled in bread-crumbs, and then 
 broil. Serve either with potatoes or with to- 
 mato catsup. 
 
 Steak (Beef) with Onions. — Broil the 
 steak, as above; Cut up six onions quite fine ; 
 put them into a sauce-pan with a cup of hot 
 water, a tablespoonful of flour, enough salt 
 and pepper to season and a tablespoonful of 
 butter; let it stew until the onions are quite 
 soft, and then turn the whole over the steak 
 quite hot 1 . 
 
26 
 
 BEEF 
 
 Steak (Beef) with Oyster Sauce. — Broil 
 the steak as above. Put the liquor of a 
 quart of oysters into a sauce-pan, with two table- 
 spoonfuls of butter mixed with a little flour, and 
 let it come to a boil ; turn in the oysters ; let this 
 boil up once, and then turn it over the steak, 
 and serve hot. 
 
 Stewed Beef. — Beef may be stewed either 
 whole or cut into small pieces ; the cheaper joints 
 will answer very well. There are many receipts 
 for stewing ; this is excellent and economical. 
 Take a leg or shin of beef, leaving all the 
 meaton, and put into a pot with about a gallon 
 ^of water, adding a tablespoonful of salt, Let it 
 simmer very slowly for several hours, till the 
 beef is soft and falls from the bone, and the wa- 
 ... ter is reduced to about two quarts. Then pare 
 some potatoes, quarter them, and throw in with 
 two teaspoonfuls of black pepper, two of sweet 
 marjoram, and two of thyme. Add some celery or 
 celery sauce, if it is to be had, and more salt if 
 needed. Stew until the potatoes are thorough- 
 ly done. Finally throw in some dry bread, 
 broken into small pieces ; and when this is 
 soaked dish the whole and serve. 
 
 IL A more elaborate dish may be made from 
 five or six pounds of rump or ribs. Take a 
 half-pound piece; of salt pork, cut it into bits, 
 and place in a sauce-pan with four sprigs of 
 parsley, two of thyme, a clove of garlic, a sprig 
 of sweet basil, two cloves, three carrots cut in 
 pieces, salt, and pepper; put the piece of beef on 
 the whole, wet with a glass of broth and one 
 of white wine ; season with six or eight small 
 ( onions ; place in a moderately heated oven, 
 and put paste around the cover to keep it air- 
 tight. Simmer about six hours ; then dish the 
 meat with the onions and carrots around it, 
 strain the gravy on the whole, and serve. 
 Almost any piece of beef maybe cooked in this 
 way. 
 
 .' Shin of Beef. — Put a shin of beef into a 
 pot. with eight quarts of cold water and a 
 tablespoonful of salt ; just before it comes to a 
 boil skim" it carefully ; let it boil all day, and 
 as the water boils away, add just enough (hot) 
 from time to time to keep it from burning. 
 When the meat is boiled to shreds, turn it out 
 into a pan and pick out every piece of bone ; 
 then put back into the pot, season well with 
 pepper and salt, cloves, allspice, and a little 
 sweet herbs, and let it simmer half an hour ; 
 empty into a deep dish and set it away. When 
 cold it will be as hard as cheese, and' will keep 
 a week in summer (on ice), and a month in 
 winter. Serve cold with baked potatoes. 
 
 Tea (Beef ).— Take half a pound of lean beef; 
 Cut into small pieces, add' a pint;of cold water 
 and soak for two hours. Let the whole simmer 
 forlialfan hour, then strain it. This prepara- 
 tion is' superior in nutritive properties to the 
 various extracts of'beef now sold. 
 
 Tongue (Beef), Boiled. — A tongue, if salted 
 or dried, must be soaked for some hours before 
 cooking. Then put with cold water into a 
 sauce-pan, and bring slowly to a boiling point ; 
 clear off the scum from the surface, and 
 
 remove the sauce-pan from the fire so far as to 
 reduce the boiling to a gentle simmering. If 
 dried, a tongue will require abput four hours 
 boiling, if simply salted, only three hours. 
 While hot, the outer skin of the tongue must 
 be peeled off, and it is then ready for serving. 
 Boiled turnips are a good accompanying dish. 
 Boiled tongue is also excellent when cold. 
 
 Tongue (Beef), Roasted.— Parboil a tongue 
 that has only been salted a few days ; roast in 
 the usual way before a hot fire, basting with 
 red wine ; spread butter over it when placed 
 on dish. Serve with a rich gravy or some 
 sweet sauce. , , . . . - 
 
 Tongue (Beef), Stewed. — Simmer it two 
 hours in water just sufficient to cover it ; then 
 peel it and put back into the water, adding to 
 it a half spoonful each of pepper, mace and 
 cloves, tied up together in a piece of muslin. 
 Cut three or four turnips and capers very small, 
 slice three carrots, and add them also to the 
 meat, with half a pint of beef gravy or drip- 
 pings, a wineglass of white wine, and a bunch 
 of sweet herbs. Stew all together slowly for . 
 an hour and a half longer; and then take out 
 the spices and sweet herbs, and thicken the 
 gravy with browned flour and a bit of butter. 
 
 Tongue (Beef), to Pickle.— Mix, in four 
 gallons of water, a pound and a half of brown 
 sugar and two ounces of saltpetre or saleratus ; 
 if it is to last a month add six pounds of salt, 
 if all summer, nine pounds. Boil all , together 
 gently till done, skim, and then let it cool. Put 
 the meat in the vessel in which it is to stand, 
 pour in sufficient of the pickle to cover itv and 
 ; set it away for use. Once in two months the 
 pickle should be drained off, boiled and skim- 
 med, and have half a pound of salt and two 
 ounces of sugar added to it. This pickle is 
 excellent for preserving either beef, pork, 
 tongues, or dried beef. 
 
 Tripe (Beef), to prepare. — >Scrape and wash 
 several times in boiling water ; then soak it a 
 week in salt and water, changing the water 
 every day. Boil it eight or ten hours, till ten- 
 der; and then pour spiced hot vinegar over it. 
 Tripe can generally be had of the butchers al- 
 ready prepared. 
 
 Tripe (Beef), Broiled. — Cut in slices of con- 
 venient size, dip them in lukewarm butter, roll 
 in bread-crumbs, place on a gridiron, and set it 
 on a moderate fire. Turn the tripe' over as 
 often as is necessary to broil it well,' and serve 
 with- tomato sauce. 
 
 Tripe (Beef), Fried. — The honeycomb is the 
 best for this. Cut into convenient pieces, wash 
 them in salt and water (cold), and wipe dry; 
 dip them in eggs ^nd bread-crumbs, or Indian 
 meal batter, and fry in 'hot fat. This dish is 
 greatly improved if served with oyster sauce 
 poured over it. 
 
 Tripe (Beef), Stewed.— Professor Blot 
 recommends, this : Put in a stew-pan two ounces 
 of salt pork cut in bits, three carrots cut in 
 slices, eight small onions, four cloves, two bay- 
 leaves, two cloves of garlic, a piece of nutmeg 
 four .sprigs, of parsley, . two .of thyme^.a dozen 
 
BEE-KEEPING 
 
 27 
 
 stalks of chives, six pepper-corns, the fourth 
 part of an ox-foot cut in four pieces, salt, pepper, 
 about two ounces of ham cut in bits, then three 
 pounds of double tripe on the 'whole ; spread 
 two ounces of. fat bacon cut in thin slices over 
 the top ; wet slightly with half white wine and 
 half water, or water only if you choose ; put 
 the cover on, and if not air-tight, put some 
 paste around; set in a slow oven for six hours, 
 then take the tripe out, strain the sauce, skim 
 off the fat when cool ; then put the tripe and 
 sauce again in the pan, warm well, and serve 
 in crockery plates, or bowls-placed in chafing- 
 dishes, as it is necessary tojceep it warm while 
 eating. It is good with water only, but better 
 with the wine. 
 
 BEE-KEEPING. — The apiary or place for 
 keeping the bee-hives should be well-sheltered 
 and with a southern, eastern, or south-eastern 
 exposure so as to get the sunshine during the 
 day ; it should also be selected with reference 
 to the natural food of bees and whether it is 
 
 iikely to be in sufficient abundance. Gardens, 
 ruit-trees, or flowers, should be in the vicinity ; 
 and there should, be no large.jsurfaces;of water 
 near, lest the bees, overcome by cold or fatigue, 
 should be compelled to alight on them, or be 
 driven down by the windi Foul smells . arfe 
 annoying to bees, and therefore they should 
 never be placed near barn-yards, stables, pig- 
 styes or the like. The hives should be placed 
 jin a row on a raised platform elevated a few 
 , inches or a foot above the earth, and should 
 be, not less than two feet apart. It is considered 
 best to have a separate platform for each hive, 
 in order to prevent bees wandering into other 
 hiv"es than their own ; and each hive should be 
 painted in a different color so as to help the 
 bees in identifying them. When the hives have 
 been once located they should not be removed 
 more than a few feet ; for the bees when first 
 flying forth mark all the surrounding objects as 
 guides for their return, and : if any serious 
 change is made they lose their way and fly off. 
 There are many kinds of bee-Jjives,- some 
 held under patents and very ingeniously con- 
 trived, but those most commonly used are 
 simply tall square boxes, placed on a platform 
 so as to leave a small shelf in front. The 
 chamber hive is made with two compart : 
 ments, — the lower ' for 
 the residence of.' the 
 bees, the upper to hold 
 j the boxes in which the 
 ; bees deposit their hon- 
 ey after having filled 
 the lower part. „,It is 
 1 sometimes made larger 
 at the top than at the 
 bottom to keep the hon- 
 eycomb from slipping 
 down.;, and it is also fur- 
 nished with'mclined bpt- 
 tdm boards to roll out the worms that fall upon 
 them. The dividing hives are made with 
 several apartments so as to enable the bee-keep- 
 er to multiply the number of colonies without 
 
 Chamber Hive. 
 
 the trouble of swarming and hiving. The 
 partitions are designed so as to separate 
 the brood combs; a part of the bees are 
 divided off and placed by themselves to go 
 
 Dividing Hfves.' 
 
 on making honey .and multiplying in every 
 respect like a natural swarm. In practice, 
 hqwever, this is not found always to work, 
 as pccasionally in one apartment there will 
 be no brood from which to raise a queen. 
 Swarming hives are sometimes used ; they 
 are made in sections, so that by closing all 
 or a part of them the space which the bees 
 occupy i is lessened,- they are crowded out, 
 and .their swarming hastened. Now, s warmers 
 are ."jo arranged as to allow the bees to go on 
 accumulating honey and increasing in number, 
 and in theory not swarm at all. A hive of bees 
 is put'inio a bee house and empty hives con- 
 nected with it so that as one becomes filled the 
 bees may pass on to the adjoining one. Ordinary 
 straw hide's are best of all, however, on account 
 
 •V Straw Hive. 
 
 of th'e protection they afford against the 
 he_at of summer and the cold of winter. Bees 
 require a warm temperature. They appear 
 to have . the facultv" of perceiving , the ap- 
 proach of cold weather or rain, and are seldom 
 caught in a shower unless at a great distance 
 from home. Cold is their great enemy, and in 
 this climate the hives must be kept well shel- 
 teifcd.and warm during the winter. In order 
 to prptect the ordinary hives, cover them with 
 a thatch of straw or heavy cloth about the end 
 of October, or earlier if the season be inclement. 
 This is very essential, and well-covered hives 
 are always in abetter condition the following 
 spring than such as have not been covered. As 
 the frost comes on, the aperture at which the 
 bees, enter should be narrowed so as to admit 
 the passage of only one bee at a time. A very 
 little air will suffice for them in winter, when 
 
28 
 
 BEE-KEEPING 
 
 BEER 
 
 they are mostly in a semi-torpid state ; and it 
 were better for them, during severe weather, 
 if the hive were entirely under cover, as many 
 are lost from being enticed to quit the hive 
 by the sunshine of a clear day. The dead bees 
 and, other dirt, which the living at this season 
 are not able to movefor themselves, should be 
 removed with a crooked wire. Great care 
 must be taken not to let snow or ice close up 
 entirely the apertures of the hives, as in that 
 case the bees will inevitably be smothered. 
 
 The feeding of bees in winter is an impor- 
 tant branch of bee-keeping. ,To' the hives 
 whose stock of honey is sufficient' for supply- 
 ing it, no further attention need be given till 
 the breeding season arrives ; this, in . warm 
 locations, will come about the end of May, and 
 in those which are cold, a month later. The 
 young bees, for a short time before they leave 
 their cells and for sometime after, require to 
 be fed regularly ; and if the honey in the hive be 
 exhausted, and the weather such that the bees 
 cannot go forth to collect food, they kill and 
 throw out some of their larva?. To prevent 
 such accidents it is advisable if it should rain 
 for two successive days to feed all the bees 
 indiscriminately during the breeding season. 
 The way to decide whether the bees will need j 
 feeding is to examine the hives about the : 
 beginning of October, and if a large hive does i 
 not weigh thirty pounds, it will be necessary j 
 to allow, them half a pound of honey or the j 
 same quantity of sugar made into syrup, every j 
 day until the required amount is stored. Brown ; 
 sugar dissolved in water, and boiled to evapor- j 
 ate the water, is a good food for bees. The i 
 syrup should be boiled until it begins to be j 
 brittle when cooled. 'This or common sugar j 
 candy may be fed to the bees, in the hives 6r 
 under them ; if fed to them in the liquid state 
 it may be introduced into the hives in shallow 
 dishes, a couple of small sticks being laid 
 across the surface to enable the bees to eat 
 without getting into it. 
 
 The worst foe that the bee-keeper has to 
 contend with is the bee moth, which remains 
 in hiding during the day and may often be 
 found around the hive, but hovers about during 
 the evening trying to enter the hive and deposit 
 its eggs. The best safeguard against this pest 
 is to have the hive well-jointed and painted, 
 the entrances not too large, the bees numerous 
 and vigorous, and to examine the hive daily 
 from the beginning of May until September or 
 October. Many moths may be destroyed by 
 catching them in shallow dishes containing 
 sweetened water and a little vinegar.: Hollow 
 sticks, and similar things are often placed on 
 the bottom board, where the worms hatched 
 from the eggs may take refuge and be destroyed. 
 These caterpillars at first are not thicker than 
 a thread and are of a yellowish white color 
 with a few brownish specks. They live in the 
 wax, eating it, and fill the comb with webs, 
 protecting themselves from the bees, meanwhile, 
 by a silken sack which they spin and in which 
 they lodge. It is necessary to look often under 
 
 the bottom of the hive, and under the blocks 
 or shells on which it rests. 
 
 The honey may be taken from the " chamber " 
 or "dividing" hives almost without molesting 
 the bees; but from the ordinary hives it is 
 taken generally by suffocating the bees with 
 sulphur, chloroform, or tobacco smoke. When 
 sulphur is used, smear linen rags with melted 
 sulphur, place a few pieces under the hive, and 
 burn them slowly. In a few minutes the bees 
 will fall to the floor of the hive, where they 
 may be removed and buried to prevent resuscita- 
 tion. The combs, being thus cleared of bees, 
 may be cut out at leisure. When the preserva- 
 tion of the bee is desired, the following method 
 of obtaining the honey is a good one : Having 
 ascertained the weight of the hive and deter- 
 mined on the amount of honey to be taken out, 
 begin the operation as soon as it is dark by 
 inverting the full hive and placing over it one 
 of exactly the same size. A sheet must be 
 tied round the whole to prevent the bees from 
 molesting the operator. The hives being thus 
 arranged, beat the sides of the lower hive 
 gently with a stick; the bees will then ascend 
 into the upper hive, which may be known by a 
 loud humming noise inside. The bees may also 
 be driven up by smoking slightly with burning 
 paper. When all the bees have ascended, the 
 upper hive may be placed upon the pedestal 
 from which the full hive was removed, when 
 the lafter is taken into the house and the honey 
 extracted. Particular care must be taken to 
 cut only one comb at a time, and not to -take' 
 too much.' When a sufficient quantity has 
 been obtained, the hive must be placed ovgr 
 the one containing the bees, which must be 
 reversed, and both left in that position till morn- 
 ing; it will then be found that the bees have taken 
 possession of their former hive, and if the sea- 
 son prove favorable they will be able to make a 
 sufficient quantity of comb and honey to repfece 
 that which was lost. If the honey is taken 
 early. in the season, immediately after the first 
 swarming, the whole of it may be cut out, and 
 the bees will probably make enough honey for 
 their winter store ; but in this case the hive 
 cannot be expected to be full of honey, because 
 the bees, in June and July, are chiefly occupied 
 in breeding; and thus one if not two swarms 
 are lost. 
 
 BEER.— Properly speaking beer includes 
 all the liquors made from malted grain, and it 
 is so applied in England ; but in this country 
 the name " ale " is given to the heavier spiritu- 
 ous kinds, and by beer is meant only the light 
 fermented beverages, and decoctions from vari- 
 ous roots. These are very numerous, and they 
 are made differently in different parts of the 
 country; but the following recipes may be 
 recommended : — 
 
 Dandelion Beer. — Take .--Water, 2 galls- 
 dandelions,! peck; molasses, 1 quart; yeast' 
 1 pint. 
 
 Put two gallons of water into a pot, and add 
 a peck of dandelions ; boil them about. 2 hours- 
 strain it into a jug or keg, and- add i- quart of 
 
BEER 
 
 BEET 
 
 29 
 
 molasses and a pint of good yeast. Set it to 
 ferment twelve hours ; then bottle it and tie 
 down the cork, and it is ready for use. 
 
 Ginger Beer. — (I.) Take .--Water, 9 galls ; 
 sugar, 10 lbs; ginger-root, n oz ; lemon-juice, 
 
 9 oz ; honey, ^ lb ; yeast, 3 pints ; egg, white 
 of, 1 ; essence of lemon, i oz. 
 
 Take nine gallons of water, ten pounds of 
 brown or white sugar, eleven ounces of bruised 
 ginger-root, nine ounces of lemon-juice, half a 
 pound of honey, and three pints of yeast ; boil 
 the ginger half an hour in a gallon of the water, 
 then add the rest of the water and the other 
 ingredients, and set it aside. When cold, strain 
 it and add the White of one egg beaten, and 
 half an ounce of essence of lemon. Let it 
 stand four days, then bottle, and it will keep 
 many months. 
 
 (II.) Take .--Water, 1 gall ; ginger, 2 oz ; mo- 
 lasses, 1 pt ; yeast, \ pt. 
 
 (m.) (Simpler). — Take one gallon of warm 
 water, two ounces of ginger, one pint of molas- 
 ses, and half a pint t>f good yeast. Put this 
 into a stone jug ; shake it up well ; set it to 
 rise for twelve hours ; then cork it tight, or 
 bottle, and it is ready for use. 
 
 Lager. {See LAGER BEER.) 
 
 Quick Beer. 
 
 Take fourteen pounds of molasses and six 
 ounces of hops, and boil them two hours in 
 eleven gallons of water ; when cooked suffi- 
 ciently, add one pint of good yeast. Let it 
 work in a tub covered up for sixteen hours j 
 when the working is over, put it into a cask, 
 and let it work there three or four days ; then 
 bung it down, or pour it from the cask and 
 bottle it. The beer will be fit to drink in a 
 week, and will be as strong as porter. If a 
 weaker beer for table use is desired, use more 
 water in proportion to the other ingredients. 
 
 Sassafras Beer. — TizA-v-Boiling water, 2 qts ; 
 cream-tartar, 2 tablespoonfuls ; oil of sassafras 
 
 10 drops; oil of wintergreen, 10 drops; oil 
 •of spruce, 10 drops ; cold water, 8 qts ; yeast, 
 
 1 pt ; sugar. 
 
 Pour two quarts of boiling water upon two 
 large spoonfuls of cream-tartar, and add ten 
 drops of oil of sassafras, ten drops of oil of 
 spruce, ten drops of oil of wintergreen ; then 
 add eight quarts of cold water and a pint of 
 good yeast, and sweeten to taste. Let it stand 
 twenty-four hours and then bottle it. This 
 makes a delicious summer beverage. 
 
 Spruce Beer. — Take : - Boiling water, 18 
 gals; molasses or sugar, 12 lbs; essence of 
 spruce, 14 oz ; yeast, 1 pt. 
 
 A very wholesome effervescing beer made 
 of molasses and the extract of the spruce fir. 
 
 Brown Spruce beer is. made thus : add 
 to eighteen, gallons of boiling water twelve 
 pounds of molasses and fourteen ounces of 
 spruce. Let tlie mixture cool, and when 
 lukewarm, add one pint of yeast and set aside 
 to ferment; in warm weather less yeast will 
 suffice. While the fermentation is going on 
 remove the yeast by skimming, and when the 
 fermentation becomes languid, which usually 
 
 happens in two days, pit the beer into stone 
 bottles and tie the corks down with pack thread. 
 White Spruce beer is made in the same 
 way, except that white or brown sugar is used 
 instead of molasses, and it has a very superior 
 flavor. Spruce beer will counteract any ten- 
 dency to the scurvy. 
 
 Sugar Beer. — Take /-Hops, I %, lbs ; boiling 
 water, 11 galls ; sugar, 14 lbs; yeast, 1 pt. 
 
 Procure a ten-gallon cask, fit its head in, put 
 a cock into the side one inch above the bottom, 
 then make a hole in the top and stop it with a 
 cork. Put a pound and a half of hops into 
 any convenient vessel and pour over them 
 eleven gallons of boiling water (if you have a 
 large enough pot it is best to boil the hops and 
 water five minutes); strain off the liquor and 
 add to it fourteen pounds of sugar; mix one 
 pint of good yeast with this, and pour .the 
 whole into the cask through the hole in the 
 top. It will soon ferment, and the yeast will 
 appear through the hole in the head ; as this 
 works out let it fall back again into the cask. 
 In summer it will require about three weeks to 
 c'omplete the fermentation, and as this slackens 
 towards the latter part, the cork should be 
 kept in the hole most of the time to prevent 
 the access of too much air; but the cork 
 should be removed now and then to let. the 
 fixed air inside escape. When the fermenta- 
 tion has stopped, and the sweet taste of the 
 sugar is barely perceptible, drive the cork in 
 tight, and in four days the beer will be fit for 
 draught or for bottling. Care must be taken 
 to ferment sufficiently, but not so long that the 
 liquor becomes flat, as then it soon sours. 
 .White sugar makes beer of the . purest flavor 
 and palest color, but brown will answer. 
 
 BEET. — The common beet is grown in 
 several varieties for table use, differing from 
 each other in size, shape, color, and sweetness. 
 The large r,pd kind is called the blood-beet, 
 and is much cultivated, but the " small red " 
 and the " long yellow " are the sweetest and 
 most delicate and have the richest color when 
 served. Beets must be grown in a rich, light, 
 sandy soil which they can penetrate easily. 
 Plant as soon as the frost is out of the ground 
 in rows eighteen inches apart ; they can be 
 obtained earlier in the season by raising the 
 seeds in a hot bed till they are four or five 
 inches high and then transplanting them to the 
 garden. 
 
 Mangel-Wurzel is a very large and coarse 
 variety of the beet which is extremely prolific 
 and easily cultivated, and makes excellent food 
 for cattle and especially for milch cows. The 
 sea beet is a perennial and one of the most 
 valuable plants known for greens. It thrives 
 in gardens without any care at all, and is grown 
 from seeds which it produces in great abun- 
 dance. The season for beets begins about June 
 1st and continues throughout the year. 
 
 Boiled Beets. — Set in a pan, cover them 
 with cold water, place over a good fire and boil 
 till tender. They will require one hour in 
 summer and three in winter. Beets must not 
 
30 
 
 BEGONIA 
 
 BEVERAGES 
 
 be bruised or have the skin broken before 
 being cooked, or they will lose their color and 
 most of their good qualities. A little salt add- 
 ed to the water improves them. When done, 
 rub off the skin, and split them lengthwise if 
 young, or slice them round if large ; butter well 
 in the dish, and season to taste with salt 
 and pepper. Hot beets are not very, healthy 
 if eaten in any considerable quantity; th'ey 
 may be sliced when cold, and served in vine- 
 gar- 
 Pickled (or Canned) Beets. — Boil as above ; 
 when done put them in jars and cover them 
 with very salt water. When cool, put the jars 
 in a boiler full of cold water; set on the fire 
 and boil from twenty to thirty minutes, then 
 seal them immediately; set the jars away in a 
 dark, cool closet, and use as required. 
 
 Salad (Beet). — Boil in the usual way; when 
 cold, peel and slice them; serve in vinegar, 
 salt and pepper, and a little oil. 
 
 Stewed Beets. — Boil young "sweet beets 
 till nearly done ; skin and slice them. Serve 
 in a gravy made as follows : Put into a sauce- 
 pan two tablespoonfuls of butter, two of vinegar, 
 some salt and pepper, and add one shalot 
 minced and a little parsley'; set on the fire and 
 let it simmer twenty minutes, shaking the sauce- 
 pan occasionally. 
 
 BEGONIA.— A very pretty plant for house 
 gardening. The two best species are B. incar- 
 nate/, and fuchsoidia. The former is an ever- 
 green shrub, with thick stems, and'large, droop- 
 ing clusters of pink flowers in winter ; it shows 
 to great advantage if well cared for, and is one 
 of the best window plants. The latter is often 
 called " coral drop," and resembles the former 
 somewhat in appearance, but produces in all 
 seasons its drooping coral flowers. Plant them 
 in a compost made of equal quantities of loam 
 and leaf mould, with a little sand mixed in. 
 Put them in the warmest possible situation 
 where they will get plenty of sun and light ; 
 but water seldom and sparingly. 
 
 BELLADONNA. — Poison — Symptoms: 
 Delirium, drowsiness, feeble pulse, sometimes 
 faintness and convulsions. Antidotes: Lime 
 water, of which a half tumbler may be given at 
 a time. An emetic is appropriate in cases in 
 which the mistake is recognized soon after the 
 poison has been swallowed. 
 
 Belladonna, even when given in medical 
 doses, may produce alarming symptoms in in- 
 dividual cases, but these disappear spontane- 
 ously on discontinuing the remedy. 
 
 The name is given to the medicinal extract 
 of the atropa belladonna, which is much used 
 jU practice, in moderate doses. It is prescribed 
 in certain spasmodic nervous affections, such 
 as epilepsy and chorea ; for the relief of pain, 
 either of the cutaneous or visceral nerves ; for 
 habitual constipation and incontinence of urine ; 
 to check certain secretions, and to prevent sup- 
 puration. As an anodyne it is inferior to 
 opium ; and the claims made in its behalf as a 
 preventative of scarlet fever are not proven. 
 One of the most striking effects of a sufficient 
 
 dose of belladonna is the dilation of the pupil 
 of the eye ; it also produces a peculiar dryness 
 of the tongue and throat and marked quickening 
 of the pulse-beats. 
 
 BENZINE. — A colorless liquid, lighter than 
 petroleum, and obtained from that oil in process 
 of refinement. It is sometimes used as a burn- 
 ing fluid, but is extremely dangerous ; also as a ' 
 substitute for turpentine in mixing paints, but 
 its chief value in the household comes from its 
 power of dissolving fats, wax arid paraffine; ' 
 every kind of grease spot on clothes may be 
 removed by it. In using, saturate a woolen rag 
 and rub over the spot, renewing several times. 
 Benzine must never be used near a fire or light 
 of any kind ; for it is so inflammable as to take 
 fire at a considerable distance. Keep it in a, 
 dark, cool place. 
 
 BEVERAGES. — Besides wines and malt 
 liquors, there are various beverages in more or 
 less general use. Several of these are de- 
 scribed under Beer, and others, such as lemon- 
 ade, orangeade, orgeat, and sherbet, are given 
 in their proper places ; but there are others still, 
 which cannot be classified and which therefore it 
 will be most appropriate to group together here. 
 
 Eau Sucr6. — Sugar and water, a beverage 
 made by dissolving enough sugar in water to 
 sweeten ; it is much used in France, and is 
 considered very wholesome and refreshing. It 
 is customary to drink it just before bedtime. 
 
 Lait Sucre. — Take :— : Milk, sugar, and lemori. 
 Milk well boiled with sugar and flavored with 
 lemon. It should be drunk cold. 
 
 Summer Beverage. — Take: — Ale, or porter, . 
 i bottle; water, 10 qts ; brown sugar, I lb; 
 ground ginger, 2 oz. 
 
 I. An agreeable and cooling beverage for hpt 
 weather may be made by mixing a bottle of a[e 
 or porter with ten quarts of water, adding a 
 pound of coarse brown sugar and two ounces 
 of ground ginger. Bottle and cork tightly arid 
 set away for a few days. This is not exactly 
 ginger beer, but if set on ice it is a cooling and 
 pleasantly acid drink. 
 
 n. Another cooling beverage may be made by 
 mixing half an ounce of cream of tartar in a 
 quart of boiling water, and adding sugar and 
 a bit of lemon peel. Strain when cold, and set 
 away till wanted. 
 
 HI. Still another excellent summer drink may 
 be made by bruising any fruit, such as cherries, 
 currants, strawberries, raspberries, and the like, 
 and adding water and sugar to taste ; strain it 
 after standing half an hour, and keep it in a 
 cool place. By dissolving fruit jelly in water 
 and letting it cool, a delicious beverage may be 
 secured. 
 
 Whey (acidulous).— Take .-Milk, 1 cup- 
 ful ; citric acid or lemon juice, a few drops. A . 
 pleasant .and wholesome beverage is made by 
 adding to a cupful of milk a. little solution of 
 citric acid, or lemon juice, which will' curdle the 
 milk. Care must be taken not to add too much 
 of the juice : an experiment or two will show 
 the necessary quantity. 
 Beverages for the Sick.-i.Tamarinds soaked 
 
BILBERRIES 
 
 BILL OF EXCHANGE 
 
 31 
 
 in hot water and sweetened to taste make an 
 admirable beverage for invalids. To be drunk 
 cold. 2. Nitre Whey. This is sometimes 
 given to the sick to promote perspiration. To 
 make : dilute half a pint of new milk with an 
 equal quantity of hot water ; boil together, and 
 while boiling, pour in a dessertspoonful of the 
 sweet spirits of nitre. Sweeten it and let the 
 patient 'take it as warm as it can be drunk. 
 
 BILBERRIES. — A small purplish red fruit 
 somewhat similar to whortleberries, but gener- 
 ally smaller. They grow upon a good-sized tree, 
 are very abundant in various parts of the coun- 
 try, and usually ripen about the latter part of 
 August or first of September. Whortleberries 
 of the smaller kinds are sometimes sold as 
 bilberries, but they differ in flavor, the latter 
 being much more acid. 
 
 BILIOUS FEVER.— A term applied to re- 
 mittent fever, a disease due to malarial poison- 
 ings. 
 
 Symptoms — Resemble those of intermittent 
 fever, except that there is no cessation of 
 fever, but simply an abatement, or diminu- 
 tion. Length of remission varies from 6 to 12 
 hours. The remission usually occurs in the 
 morning. Disease may last fourteen or fifteen 
 days, and end in an attack of sweating, or it 
 may merge into low fever. 
 
 "Treatment. — Diminish the fever by giving 
 cold drinks, sponging the body with cool water, 
 mildly acting upon- the bowels with cream of 
 tartar water. During the remission give ten 
 grains of quinine, and let the patient have 
 nourishing broths, raw eggs, and stimulants if 
 much depressed. To complete the cure the 
 directions given for patients convalescent from 
 intermittent fever, will be found appropriate. 
 After this fever, proper care should be taken 
 to prevent a relapse. For this purpose the 
 patient should continue to take the Peruvian 
 bark for some time after he is well. He should 
 also confine himself to a simple diet, avoiding 
 confections, trashy fruits, and all kinds of flat- 
 ulent food. The treatment of remittent fever 
 should always be confided to a physician. 
 
 BILL. — This term is usually applied to what 
 -is legally called an account. It is a statement 
 in writing of the items of goods sold to, or 
 work done for, another person. 
 
 It may be in the following form : 
 
 New York, May 9, 1876. 
 Mr. John Doe, 
 
 1876. To Richard Roe, Dr. 
 
 April 1, To binding 3 vols, in 
 
 ' cloth, at 75c $2 25 
 
 April 1 5, To 2 packages of let- 
 ter paper, at $2 Jfo 400 
 
 $6 2$ 
 An account like the foregoing, . rendered to 
 a debtor, is usually termed a bill. 
 
 An open account is an account detailing the 
 transactions between persons having mutual 
 dealings, of which the balance has not been 
 struck, or an account which has not been ac- 
 cepted by both parties. 
 
 A stated account is an account which has 
 been accepted by both parties. Acceptance 
 by thu debtor need not be expressed in words. 
 If an account is not objected to within a reas- 
 onable time after it is received, it is presumed 
 in many cases that it has been accepted. (See 
 Receipt and Law.) 
 
 BILL OF EXCHANGE.— A bill of ex- 
 change, or draft, as it is often called, is defined 
 to be a written order, or request, by one per- 
 son to another, for the payment of money, at 
 a specified time, absolutely, and at all, events. 
 The person who draws the bill is called the 
 drawer. The person to whom it is addressed 
 is called the drawee, and, after he has accepted 
 it, the acceptor. The person to whom, or to 
 whose order the bill is made payable is called 
 the payee. When payable to the order of the 
 payee, it is transferred by endorsement and de- 
 livery, in the same manner as a promissory 
 note, payable to order (see Promissory Note,) 
 and the payee thereupon becomes the endorser^ 
 and the person to whom it is transferred, the 
 endorsee, or holder. 
 
 The following is a common form : 
 $1000.-^. New York, May 1, 1876. 
 
 " Thirty days after sight pay to the order of 
 John Doe, the sum of one thousand dollars, 
 for value received, and charge the same to the 
 account of Richard Roe. 
 
 To Messrs. Smith Brothers, 
 " St. Louis, Missouri. 
 Here Richard Roe is the drawer and 
 Smith Brothers the drawees, and, after they 
 have accepted it by writing the word "ac- 
 cepted," and their signature across the face of 
 the bill, with the date, the acceptors. John Doe 
 is the payee, and, after endorsement, the endor- 
 ser. So many days after sight means so many 
 days after acceptance. 
 
 When the bill is payable at sight, or a cer- 
 tain number of days after sight, as in the form 
 given, it must be presented to the drawer for 
 his acceptance without unreasonable delay, 
 otherwise, in case of non-acceptance, the rem- 
 edy against the drawer and endorser may be 
 lost. When payable at a certain period after 
 date, it need not lie presented by the holder 
 for acceptance until then, although it is advisa- 
 ble to present it without delay, as thereby, if 
 accepted, the additional security of the ac- 
 ceptor is obtained, and, if not accepted, the 
 drawer and endorsers become liable immedi- 
 ately. When the drawee refuses to accept the 
 bill, it should be protested (see Protest, under 
 Law) for non-acceptance, and notice thereof 
 given to the drawer and endorsers, in the same 
 manner as in case of non-pa- nent of a prpmis- 
 sory note. (Which see.) Bills payable at sight* 
 or a certain time after date, or after sight, arc 
 entitled to days of grace, but in nearly all of 
 the States, bills payable on demand are not. 
 Bills of exchang#are governed by the same 
 rules, with regard to negotiability, transfer, 
 endorsement, presentment, and notice of non- 
 payment, as promissory notes. {See Promis-, 
 sory Note.) 
 
32 
 
 BILL OF FARE 
 
 BIRDS 
 
 BILL OF PARE. (Sea BreakfasTjLunch-, 
 Dinner, Sijpper, and Tea.) 
 
 g^f 3 Bills of fare are annexed for each sea- 
 son] showing articles in market in New York. 
 The New York market represents a fair aver- 
 age for the most thickly- populated parts of the 
 country. Readers elsewhere will, of course, 
 have, to allow for local differences. The arti- 
 cles in each group are in alphabetical order. 
 
 I. SPRING. 
 
 March, April, May. 
 
 Shell Fish. Game. 
 
 Ducks and geese until May 
 ist, pigeons, plover, snipe, 
 squabs, after April. 
 
 Vegetables. 
 
 Asparagus, Jerusalem arti- 
 chokes, lettuce, potatoes 
 (sweet and white); radishes, 
 spinach, sprouts, watcrcress- 
 es, and all the vegetables of 
 the Winter list; 
 
 Fruit. 
 
 The Winter list, with the 
 addition of pie plant, pine- 
 apple, strawberries. 
 
 Nuts. 
 
 The Winter list, with the 
 addition of Brazil nuts. 
 
 Clams, hard crabs, lobster, 
 rnussds, oysters, prawns, scal- 
 lops, shrimps, terrapins, tur- 
 tle. 
 
 Fish. 
 
 Bass (black, striped and 
 
 sea), blue fish, cod, eel's, had- 
 dock, halibut, herrings, mack- 
 erel, muscalonge, pickerel, 
 pompan, prawns, salmon, shad 
 (North River), sheepshead, 
 shrimps, skate, smelts, soles, 
 tufbot, trout (brook, lake and 
 salmon. (May to July). 
 
 Meat. 
 Beef, lamb, mutton sweet- 
 breads, veal. 
 
 Poultry. 
 
 Capons, chickens, ducks, 
 geese and turkeys. 
 
 II. SUMMER. 
 
 June, July, August. 
 
 Shell Fish 
 
 Clams, soft crabs, lobster, 
 turtle in August- 
 
 Fish. 
 
 Bass (black and sea), blue 
 fish, eels, flounders, haddock, 
 herring, mackerel, musca- 
 longe, salmon, .sheepshead, 
 •turbot, trout (brook, lake and 
 salmon). 
 
 Meai. 
 
 Beef, Iamb, mutton, veal . 
 
 Poultry. 
 
 Chickens, ducks. 
 
 Game. 
 
 Snipe, woodcock after July 
 3- 
 
 Vegetables. > 
 
 String beans, beets, cab- 
 bage, cauliflower, . carrots, 
 corn, cucumbers, egg plant, 
 lettuce, macaroni, okra,' on- 
 ions, green peas, potatoes, 
 rice, radishes, summer squash, 
 tomatoes, turnips. 
 
 Fruits. 
 Apples, apricots, cherries, 
 currants, gooseberries, grapes, 
 lemons, oranges, peaches, 
 pears, pineapples, raspber- 
 ries, < strawberries, imported 
 dried fruits. 
 
 III. AUTUMN. 
 
 September, October, November. 
 
 Shell Fish. 
 
 Clams, soft crabs, lobster, 
 •mussels, oysters, scallops, tur- 
 tle, terrapin. 
 
 FM. 
 
 Black bass, blue fish, floun- 
 ders, mackerel, muscalonge, 
 perch, pickerel, pike, salmon, 
 sheepshead, skates, smehs, 
 soles, 'Stljrgeon, trout (brook, 
 lake and salmon), white fish. 
 
 Meat. 
 Beef, lamb, mutton. 
 
 Poultry, 
 < Capons, chickens, ducks, 
 geese, turkeys. 
 
 Game, 
 
 Brant, duck, goose Sep. to 
 May, prairie chicken, ruff 
 grouse Sep. to Jan., venison 
 until Febi, quail and rabbits 
 Oct. i to Jan. i, snipe, wood- 
 cock July 3 to Feb. i. 
 
 Vegetables. 
 
 Artichokes, beans, (Lima 
 and other shell-beans) beets, 
 broccoli,' cabbage, cauliflower, 
 carrots, celery, corn, cucum- 
 bers, egg-plant, lettuce, maca- 
 roni, okra, onions, potatoes 
 (white and sweet), rice, squash, 
 tomatoes, turnips. 
 
 Fruits. ... 
 
 Apples, bananas, blackber- 
 ries,, dates, figs, grapes, - lem- 
 ons, oranges, peaches, pears, 
 
 plums, prunes, quinces, rai- 
 sins. 
 
 Nuts. 
 Black walnuts, chestnuts, 
 hazel nuts, shell, barks. 
 
 IV. WINTER. 
 
 December, January, February, 
 
 Shell Fish. 
 
 Clams, mussels, oysters, 
 scallops, tenpins, turtle. 
 
 Fish* 
 
 Bass (black and striped), blue 
 fish, cod, eels, flounders, had- 
 dock, muscalonge, perch, pick- 
 erel, pike, ', salmon, skate, 
 smelts, sturgeon, white fish. 
 
 Meat. 
 
 Beef, mutton, pork. ( 
 
 Poultry, 
 
 Capons, chickens, ducl.s, 
 geese, turkeys-' 
 
 Game. 
 
 ■ Brant until May^ duck, wild,' 
 until May, and wood duck, un- 
 til Jan., geese until May, prai- 
 rie chicken, ruff grouse,snipe, 
 venison until Feb., quail, rab- 
 
 bits until Dec, woodcock un- 
 til Feb. 
 
 Vegetables. 
 
 Artichokes, beets, dri ed 
 beans, broccoli, cabbage, car- 
 rots, celery, mr.caroni, oniens, 
 parsnips, potatoes (sweet and 
 white), rice, salsify, turnifs, 
 winter squash, all canned 
 fruit. 
 
 Fruit. 
 
 Apples, bananas, cranber- 
 ries, dates, figs,' ginger, lem- 
 ons, oranges, pears, prunes, 
 raisins. All kinds of earned 
 fruits, and compotes, of dried 
 fruits. 
 
 Nuts. 
 
 Almonds, black, walruts, 
 butternuts, cocQanuts, Eng- 
 lish walnuts, filberts, pecan 
 nuts, shell barks. 
 
 BIRD-CAG-E. — The smaller bM-cajps,such 
 for instance as are used for canarybirds, are 
 usually made entirely of wire, ; those of larger 
 sizes, for mocking-birds, parrots, and, the like, 
 are made partly of wire and partly of wood. 
 They should be kept scrupulously clean, neg- 
 lect on this point occasioning the, loss of many 
 pet birds and the injury of. others; and in 
 order to ensure this, they should be. washed 
 every day, and dipped occasionally in lime- 
 water. Whatever the bird, that is kept in con- 
 finement, the bottom , of the cage should 
 always be covered with clean gravel and sand, 
 and they should be put in fresh every few 
 days. Sandnot only- affords, a more , natural 
 and pleasant footing for the birds, ,but they 
 also obtain from it certain substances which 
 they seem to use medicinally, and without 
 which it is impossible for them to t remain 
 healthy in confinement for any .length of time. 
 Most cages are now made with removable 
 bottoms, which greatly facilitates the , clean- 
 ing of them and the introduction of food. 
 When the paint begins to wear off a wire cage, 
 it should at once be repainted, or, it will soon 
 rust away. 
 
 BIRDS.— The flesh of birds differs from 
 that of most four-footed animals, chiefly in 
 the relative quantity, of fat and in the quality 
 of the juices. . The fat of birds is generally 
 found by itself, just under the skin, and in 
 various parts of the interior of the body ; and 
 as it has ,p, flavor which is not agreeable, it 
 enters but little into the food of man. The 
 juices are deficient in red blood, and have a 
 more delicate flavor than that of adult animals 
 but do not differ greatly from those of young 
 animals. The flesh, of fowls .differs little in 
 structure from that of animals, and is quite as 
 
BISCUITS 
 
 33 
 
 rich in nitrogenous or flesh-forming elements, 
 but is relatively poorer in fat and salts. It is 
 regarded as a light food, better fitted for invalids 
 than strong men, or as an adjunct to other 
 kinds of .flesh ; but this is due rather to its 
 delicacy or absence of flavor, which leads man 
 
 to prefer beef or mutton as a permanent diet, 
 than to any real deficiency of nutriment as a 
 food. It is in reality one of the most nutritious 
 of foods, and could enter with advantage more 
 largely into the family diet. 
 The flesh of all birds is sufficiently similar to en' 
 
 able us to distinguish it readily from other kinds 
 of meat; but there are also very, appreciable dif- 
 ferences according to the nature of the bird, 
 its breed and feeding. The flesh of the domestic 
 fowl differs very greatly, both in fulness and deli- 
 cacy of flavor, in different specimens ; and the 
 flesh of a graminivorous is easily distinguished 
 from that of a carnivorous bird. The flesh of the 
 former is always wholesome and agreeable, while 
 that of the latter is almost invariably rank and 
 disagreeable. The flavor of wild birds is fuller 
 and stronger than that of the domesticated bird, 
 and the flesh is richer in nitrogenous and 
 generally poorer in fat-producing matter. The 
 structure is also closer and firmer, so that in 
 the fresh state it is regarded as hard and tough ; 
 and it is desirable, and sometimes necessary, to 
 allow decomposition to commence, in order 
 to cause a separation and softening of the fibres. 
 While a domestic fowl, therefore, is usually 
 eaten quite fresh, a wild fowl is kept for many 
 days or even weeks, before it is cooked. The 
 flesh of the male bird, whether domesticated or 
 wild, generally has a fuller flavor than that of the 
 female ; and the capon retains some of the 
 strength of flavor of the male bird with much 
 of the delicacy of the female. [See Poultry. 
 For Pet Birds see their names.) 
 
 BIRTH. {See INFANT.) 
 
 BISCUITS. — In making biscuit great care 
 must betaken to get the exact proportions of 
 the several ingredients, — too much or too 
 little of soda or of lard inevitably spoils them. 
 The flour' used should be the best and at least 
 three months old ; it is almost impossible to 
 make light biscuits with new flour. The flour 
 3 
 
 should always be sifted. The oven too should 
 be carefully looked after, for upon its being of 
 the right temperature will depend much of the 
 success of the baking; 
 
 Flavored Biscuit. — Make biscuits as in di- 
 rections for French, Hard, or Soda, and flavor 
 with any kind of essence, or with orange or 
 lemon peel grated. 
 
 French Biscuit. — Take:-T\ovx, 6 lbs ; butter, 
 6 oz ; milk, t j^pts; sugar, I % teaspoonf uls ; 
 eggs, 6 ; yeast, % gill of distillery or \ pt. of 
 home brewed. 
 
 Take six pounds of flour ; six ounces of butter; 
 a pint and a half of new milk ; a cup and a half of 
 sugar; six eggs and % gill of brewers or.j£ 
 pt. home brewed yeast. Melt the butter in the 
 milk ; beat the eggs and add them. Then add 
 all the other ingredients, mix thoroughly, set it 
 to rise, and when very light mould into small 
 biscuits, and bake till brown in a quick oven. 
 
 Graham Biscuits. — Take .--Graham flour, 3 
 cupfuls ; white flour, 1 cupful ; milk, 1 }£ cupfuls ; 
 lard, 2 tablespoonfuls ; sugar, 1 tablespoonful ; 
 soda, 1 teaspoonful ; cream-tartar, 2 teaspoon- 
 fuls; salt, yi teaspoonful. 
 
 Take three cups of Graham flour ; one cup of 
 white flour ; one and a half cupfuls of milk ; 
 two tablespoonfuls lard ; one tablespoonful 
 of white sugar; one teaspoonful soda; two 
 teaspoonfuls cream-tartar ; half a teaspoonful 
 of salt. Rub the soda and cream-tartar into 
 the flour and sift all together before they are 
 wet ; then add the salt and sugar ; next the 
 lard, , rubbed rapidly and lightly into the pre- 
 pared fldur ; and lastly pour in the milk. Knead 
 the dough rapidly and with as few strokes as 
 
34 
 
 BISCUITS 
 
 possible, since handling injures the biscuits. 
 The dough should be very soft ; if the flour 
 stiffens it too much add more milk. Roll out 
 lightly, cut into cakes at least half an inch 
 thick, and bake in a quick oven. These are 
 good cold as well as hot. 
 
 Hard or Plain Biscuits. — Take .--Flour, I qt; 
 butter, 4 tablespoonfuls ; salt, y£ teaspoonful. 
 Take one quart of flour ; rub four tablespoon- 
 fuls of butter into two-thirds of the flour ; add- 
 ing half a teaspoonful of salt ; wet this latter 
 with sweet milk till a dough is formed ; roll it 
 out repeatedly, sprinkling on the reserved 
 flour till all is used. Cut into round cakes, 
 half an inch thick, and bake in a quick oven. 
 
 Potato Biscuit. — Take .•-Potatoes, 10; milk 
 2 cupfuls ; white sugar, 2 tablespoonfuls ; yi 
 cupful home-made yeast ; melted butter, 4 table- 
 spoonfuls ; flour ; salt. 
 
 Take ten potatoes pared, boiled soft, and 
 mashed fine ; add two cupfuls of lukewarm milk ; 
 two tablespoonfuls of white sugar ; half a cup 
 of yeast ; and enough flour to make a thin 
 batter. Stir together and set it to rise till light, 
 — four or five hours ; then add four tablespoon- 
 fuls of melted butter, a little salt, and enough 
 flour to make a soft dough.. Let this rise four 
 hours longer, roll out in a sheet about an inch 
 thick, and cut into cakes ; set to rise one hour 
 and bake in a moderately quick oven. 
 
 Risen Biscuit.— Take :-M ilk, 3 pts ; butter 
 or lard, 1 teacupful ; home-made yeast, 1 teacup- 
 ful ; white sugar, 2 tablespoonfuls ; salt, I tea- 
 spoonful. Flour. 
 
 Take three pints of warm milk; one level 
 cupful of lard or butter melted ; one cupful of 
 yeast ; two heaping tablespoonfuls of white 
 sugar, one teaspoonful of salt. Flour. Mix 
 over night, and set to rise ; in the morning roll 
 it out into a sheet three quarters of an inch 
 thick, cut into round cakes, set these closely 
 together in a baking-pan, let them rise twenty 
 minutes, and bake in a quick oven, till brown. 
 
 Short Biscuit. — 7a&?:-Flour, 1 qt; butter, % 
 lb; milk; water. 
 
 Take one quart of flour ; a quarter of a pound 
 of butter, melted in a little boiling water ; add 
 cold milk enough to make a stiff dough ; work 
 into small biscuits, and bake them in a quick 
 oven. 
 
 Soda Biscuit — Take /-Flour, 3 pts ; milk, 1 
 pt ; lard, 2 tablespoonfuls ; soda, 1 teaspoonful ; 
 cream-tartar, 2 teaspoonfuls ; salt, yi teaspoon- 
 ful 
 
 Take three pints of flour ; one pint of sweet 
 milk ; two tablespoonfuls of lard ; one tea- 
 spoonful of soda ; two teaspoonfuls of cream- 
 tartar ; half teaspoonful of salt. Mix and bake 
 as directed for Graham biscuit. These are 
 light and delicious. Serve hot. 
 
 Sour-Milk Biscuit. — Take /-Flour, 1 qt; 
 sour milk, 1 pt ; soda, 1 teaspoonful. 
 
 Take one quart of flour ; one pint of sour 
 milk ; one teaspoonful of soda mixed with the 
 milk until it froths,. Stir it into the flour cold, 
 mix it quickly, and bake twenty minutes in a 
 hot oven. 
 
 BLACKBERRIES 
 
 Yorkshire Risen Biscuits.— Take. :-Milk, , r 
 qt; flour, enough to make batter; home-made 
 yeast, 1 teacupful ; salt, yi teaspoonful ; soda,J4 
 teaspoonfuls ; eggs, 2 ; butter, 1 tablespoonful. , 
 
 Make a batter with flour and one quart of 
 milk boiling hot; when milk warm, add one 
 teacupful of yeast, and half teaspoonful of salt. 
 Set it in a moderately warm place and let it 
 rise till very light ; then stir in a good half tea- 
 spoonful of soda, two eggs, and a tablespoonful 
 of melted butter. Add flour enough to make a 
 dough stiff enough to mould; make it into 
 small round cakes, let it rise fifteen minutes, 
 and bake in a slow oven. 
 
 BISON. {See Buffalo.) 
 
 BITTERS. — Formerly it was supposed that 
 there was one peculiar principle common to all 
 bitter plants ; but chemists are now of opinion 
 that there are various bitter principles having 
 different properties, and that the bitter taste 
 proceeds from principles varying perhaps in 
 each plant. The bitter is intense in quassia 
 and Peruvian bark ; scarcely less so in hops, 
 
 fentian, and broom ; arid it is found in various 
 egrees of strength in coffee, in squills, and in 
 the bark of many of our trees. Many varieties 
 of the - bitter principle are deadly poisons, as 
 strychnia, the bitter of Nux Vomica ; the 
 Morphia of opium ; and the Nicotin of tobacco. 
 Bitters are used in medicine as tonics chiefly, 
 arid sometimes as aperients. Various kinds of 
 "Bitters" are used in this country to stimulate 
 the appetite, being usually taken with sherry- 
 wine. They are used in the preparation of the 
 peculiar American drinks called "cock-tails." 
 Bitters in the American market are generally 
 patented and made from secret formulae. They 
 are alcoholic liquids, flavored with Angostura 
 bark, orange peel, Angelica roots and seeds, 
 or similar articles. Those most in use are the 
 " Stoughton " and " Angostura." 
 
 BITUMINOUS COAL.— A kind* of coal 
 containing bitumen or pitch, and burning with 
 much flame and smoke. It is much used in 
 manufacturing processes, and is the material 
 from which illuminating gas is distilled. Good 
 bituminous coal burns freely and pleasantly in 
 an open fire, with a cheerful, bright flame, 
 producing carbonic acid in large quantity, a 
 small proportion of sulphurous vapor, and 
 other ordinary constituents of smoke. It is 
 more healthy for household use than anthracite, 
 inasmuch as it promotes ventilation better by 
 free burning, and does not throw off the deadly 
 carbonic oxide gas with which anthracite poisons 
 the air. The one great objection to bituminous 
 coal is that it is dirty and smoky; but this can 
 be obviated by a properly constructed heating, 
 apparatus. It is the kind of fuel that is in 
 almost universal use in England and other 
 European countries, and also in the Western 
 States. It is less expensive than anthracite •• 
 but a good quality cannot always be procured 
 where anthracite has the market. 
 
 BLACKBERRIES— This useful and deli- 
 cious fruit grows wild in great abundance 
 throughout the country, but of late several 
 
BLACKBERRIES 
 
 BLACK FISH 
 
 35 
 
 varieties have begun to be regularly cultivated in 
 the garden. The choicest of these are .the 
 Lawton, Kittatinny, Wilson's early, and Dor- 
 chester. The Wilson's Early ripens ten days to 
 two. weeks earlier than any other variety; the 
 Dorchester follows closely after it, and is a 
 much sweeter and finer-flavored fruit ; but the 
 Lawton is the largest and best that cultivation 
 has yet produced. The wild varieties are 
 much smaller than these, have more seeds, 
 and not nearly so rich a flavor ; yet even they 
 make excellent jam, jelly, puddings and the 
 like. Blackberries begin to ripen about the 
 loth of July and last till the ist of September ; 
 they are at their best, however, from about the 
 middle of July to the middle of August. 
 Eaten at this time, cold, with sugar and cream, 
 they are only inferior to strawberries in flavor, 
 and quite as wholesome. (See Compotes, 
 Jam, Jelly, Pies and Puddings.) 
 
 To Dry. — Dry carefully in the sun, like apr 
 pies, and keep in a cool, dry place. This is a 
 cheaper way than any other of preserving them; 
 and they make excellent pies. 
 
 Blackberry Cordial. — Put the berries in a 
 kettle over the fire, with a very small quantity 
 of water in the bottom of the kettle ; let them 
 boil soft. Strain them through a bag, pressing 
 them hard, until the juice is all separated from 
 the seed. Put the juice on the fire again, 
 and sweeten to the taste with white sugar; 
 throw in a little bag of stick cinnamon. Let it 
 boil half an hour ; take it off, and stir in 
 enough brandy or whiskey to make it of the 
 desired strength. Bottle when cold and seal 
 with wax. 
 
 Blackberry Jam. — To each pound of berries 
 allow a pound of sugar. Mix them well togeth- 
 er and let them stand half an hour ; then boil 
 slowly, mashing them and stirring frequently. 
 When they have boiled half an hour, take a 
 little of the syrup up in a cup and set it in a 
 dish of cold water ; if it shows the consistency 
 of stiff jelly, take the whole from the fire, if 
 not, boil till it does. 
 
 Blackberry Jelly. — The following is strongly 
 recommended by " Marion Harlana: " Put the 
 berries in a stone jar ; set this in a kettle of 
 tepid water, and put it upon the fire. Cover 
 up tightly, and let it boil until the fruit is 
 broken to pieces ; strain, pressing the bag (a 
 coarse, stout one) hard, putting in but a few 
 handfuls at a time, and between each squeezing 
 turning it inside out to scald off the pulp and 
 skins. To each pint of juice allow a pint of 
 sugar. Set the juice on alone to boil, and 
 while it is warming divide the sugar into 
 several different portions, and put into shallow 
 pie^dishes or pans that will fit into your ovens ; 
 heat in these,' opening the ovens now and then 
 to stir it and prevent burning. Boil the juice 
 .exactly twenty minutes from the moment it 
 begins fairly to boil. By this time the sugar 
 will be so hot you cannot bear ypur hand in it. 
 Should it melt around the edges do not be alarm- 
 . ed ; the burned parts will only form into lumps 
 in the liquid and can easily be taken out. Throw 
 
 the sugar into the boiling juice, stirring rapidly 
 all the while ; it will kiss as it falls in and melt 
 very quickly. Withdraw the spoon when you 
 are sure the sugar is dissolved. Let the jelly 
 just come to a boil, and take the kettle from 
 the fire instantly. Roll your glasses or cups 
 in hot water, and fill with the scalding liquor. 
 The jelly will " form " at once. Set the cups in 
 the sun, and as the contents shrink, fill up one 
 from another. When fully settled, putbrandied 
 tissue-paper over the top of each glass, paste 
 a thick paper over it, and keep in a dry place. 
 Blackberry (Stewed, Nantucket.)— Take 
 good ripe blackberries and put them in a pre- 
 serving kettle without water ; heat slowly and 
 stew until cooked. Allow a heaped spoonful 
 of flour to every quart of fruit ; mix a little 
 sugar with it; stir it in and stew* until it thick- 
 ens. Pour into moulds and place on ice. This 
 is a delicious dessert, with cream and sugar. 
 
 Blackberry Syrup. — Take : — Blackberry 
 juice, I qt ; loaf sugar, yi. lb ; nutmegs, cinna- 
 mon, and allspice, X oz each ; cloves, I table- 
 spoonful ; brandy, )& pint. 
 
 Take one quart of blackberry juice ; half a 
 pound of loaf sugar ; quarter of an ounce each 
 of nutmegs, cinnamon, and allspice ; a table- 
 spoonful' of cloves. Pulverize the spice, and 
 boil all for fifteen or twenty minutes. When 
 cold, add half a pint of brandy. This is excel- 
 lent for summer complaint and cholera. 
 
 Blackberry Vinegar. — Put the berries into 
 a stone jar, and mash them thoroughly ; add 
 enough cider-vinegar to cover it well ; stand in 
 the sun all day and in the cellar all night, stir- 
 ring well now and then ; strain, and put as many 
 berries in the jar as were in it before, pour the 
 strained vinegar over them, mash, and set in 
 the sun all day; strain a second time next day. 
 To each quart of this juice add one pint of 
 water and mix ; then to each three pints of this 
 mixed juice, add five and a half pounds of 
 white sugar. Place over the fire and stir until 
 the sugar is dissolved. Let it come to a boil ; 
 remove the scum; and then take off and strain. 
 Bottle while warm, and seal with wax. 
 
 BLACK FISH. — The name popularly given 
 to tautog. It abounds all along the Atlantic 
 coast from' Long Island to Maine, and though 
 somewhat dry in flavor, is a favorite for cook- 
 ing. Some do not like it boiled, but it is one 
 
 of the best of fishes for baking. It is generally 
 found alive in market, weighs from one to five 
 pounds, and is in season from June to Decem- 
 ber. Those weighing about a pound are best 
 for frying ; and for baking thbse weighing three 
 or four' pounds are the choicest. For cooking, 
 See Bass and Blue Fish. 
 
36 
 
 BLACKING 
 
 BLACKING. — Can generally be bought 
 cheaper than it can be made at home. The 
 following recipes, however, are excellent : 
 Harness (Blacking for). — Take:- Mutton suet, 
 2 oz ; beeswax, 6 oz ; sugar candy, 6 oz ; soft 
 soap, 2 oz ; indigo, I oz ; turpentine, I gill. 
 
 An excellent blacking for harness is made by 
 melting two ounces of mutton suet with six 
 ounces of beeswax ; add six ounces of sugar 
 candy, two ounces of soft soap dissolved in 
 water, and one ounce of indigo finely powdered ; 
 when melted and well mixed, add to the whole 
 a gill of turpentine. Apply with a sponge and 
 polish with a dry brush. 
 
 Shoes (Blacking for). — Take .--Ivory black, 3 
 oz : molasses, 2 oz ; sulphuric acid, 1 oz ; gum 
 arabic, 1 oz ; sweet oil, 1 teaspoonful ; vinegar, 
 ipt. 
 
 Mix three ounces of ivory black ; two ounces 
 of molasses; one ounce of sulphuric acid; one 
 ounce o£ gum arabic dissolved in a little water ; 
 a ,ta*blespoonful of sweet oil ; and a pint of 
 vinegar. Stir together thoroughly. This will be 
 liquid blacking. It may be made into a paste by 
 putting in only a little more than half a pint of 
 vinegar. 
 
 Stoves (Blacking for). — Take .--Black lead, 
 % lb ; eggs, whites of 3 ; sour beer or porter. 
 
 Mix half a pound of black lead with the whites 
 of three eggs, well beaten ; then dilute to a thin 
 paste by stirring in sour beer or porter. Apply 
 with cloth or brush, and rub with dry brush. 
 
 BLACK LEAD. — A familiar substance, 
 much used for giving a black, shiny appearance 
 to grates, fenders, stoves, and other articles of 
 cast-iron furniture. Notwithstanding its name, 
 it has no connection with metal lead; it is sim- 
 ply a mineral substance dug out of the earth in 
 uiany parts of the worldi in lumps, and reduced 
 to powder for household use. There are sev- 
 eral qualities of black lead, but the highest in 
 price is the cheapest ; the poorer kinds are 
 mucfh adulterated, andthere is no known sub- 
 stance the addition of which does not impair 
 the quality. The test is to observe the bright- 
 ness of the polish it will give with least trouble. 
 
 BLACK PUDDING.— A kind of sausage 
 very popular in Scotland, made of hogs' blood 
 with groats and various kinds of herbs such as 
 onions, shallots, thyme, sage, garlic, marjoram, 
 and parsley, to which lumps of fat are added. 
 The whole is inclosed in a piece of the intestine 
 of the pig and boiled, but it is usual before 
 eating it, to cook it furtherby frying.it, with or 
 without previously warming it by immersion in 
 hot water. When quite fresh, black puddings 
 are savory and agreeable ; but as blood decom- 
 poses rapidly, they are liable to become tainted 
 before being cooked, and when still apparently 
 fresh, and if kept long after being cooked, they 
 lose their pleasant flavor and become sour and 
 acid. The negroes of the Southern States make 
 a preparation similar to this in "hog-killing" 
 times. 
 
 BLANCHING (Frenoh, Blanche),— To ren- 
 der white ; also to remove hulls or skins from 
 Vegetables, etc., as almonds. It is accom- 
 
 BLANC-MANGE 
 
 plished by putting them in cold water, bring- 
 ing to a boil, and then plunging in cold water. 
 
 BLANCMANGE (Almond).— Take .--Milk, 
 I qt; gelatine, I oz ; almond, 3 oz; rose-water, 1 
 tablespoonful, white sugar, % of a cupful. 
 
 Take one quart of milk ; one ounce of gela- 
 tine ; three ounces of almond (with three or 
 four bitter ones among them) blanched and 
 pounded in a mortar, with a tablespoonful of 
 rose-water: three fourths of a cup of white 
 
 Blanc-Mange Mould. 
 
 sugar. Heat the milk to boiling ; turn in the 
 gelatine, which should have been previously 
 soaked for an hour in a cup of the milk;, add 
 the pounded almonds, and stir all together ten 
 minutes before putting in the sugar. As soon 
 as the gelatine has dissolved, remove from the 
 fire ; strain through a thin muslin bag, pressing 
 hard to get the flavor of the almonds ; wet a 
 mould with cold water, pour the blanc-mange 
 into it, and set in a cold place till solid. 
 
 Arrowroot Blanc-Mange. — Take /-Arrow- 
 root, 4 tablespoonfuls ; milk,. 1. pt ; sugar, and 
 some flavoring essence. 
 
 Wet four tablespoonfuls of best Jamaica 
 arrowroot with a little cold water ; pour over it 
 one pint of boiling milk, stirring all the time ; 
 sweeten and flavor (with any sort of essence) 
 to taste. Turn it into the sauce-pan ; stir con- 
 stantly while it just comes to a boil; then 
 remove from the fire, turn into a mould, and set 
 where it will cool. Serve cold with sugar and 
 cream. 
 
 Chocolate Blanc-Mange — Take:-Mi\k, 1 qt ; 
 gelatine, I oz ; eggs, 3 ; grated chocolate, 4 
 tablespoonfuls ; sugar, nearly a cupful ; vanilla, 
 2 tablespoonfuls. 
 
 Take a quart of sweet milk; one ounce of 
 gelatine, soaked in a cup of the milk an 
 hour; three eggs, whites and yolks beaten 
 separately ; four heaping tablespoonfuls of 
 grated chocolate ; not quite a cupful of sugar ; 
 and two teaspoonfuls of vanilla. Heat the 
 milk to boiling ; pour in the gelatine and milk 
 and stir until it is dissolved. Stir the sugar 
 into the beaten yolks ; then beat the chocolate 
 into this, and pour slowly upon the mixture the 
 boiling milk, stirring steadily until all is in. 
 Return the whole to the saucepan and heat 
 gently, stirring carefully, till it almost bojls. 
 Then remove from the fire, turn into a bowl, 
 and whip in lightly and briskly the beaten whites 
 with the vanilla. Pour off into moulds, and set 
 away to cool. 
 
 Cornstarch Blanc-Mange.*— Take .-Corn- 
 
BLANKET 
 
 BLEEDING 
 
 37 
 
 starch, 3 oz ; milk, one qt ; sugar, 2 tablespoon- 
 fuls ; lemon peel. 
 
 Put two' tablespoonfuls of sugar, a few pieces 
 of lemon peel and a quart of milk (having re- 
 served one gill) over boiling water ; when 
 a film covers it pour in the gill of milk in 
 which the corn starch has been smoothly 
 mixed; stir until thick and leave it for five 
 minutes to cook thoroughly. Pour into a 
 mould wet with cold water. Serve cold with 
 sugar and cream. 
 
 Moss Blanc-Mange. — Take-: Irish moss, 
 1 teacupf ul ; milk, 3 qts ; sugar ; flavoring es- 
 sence. 
 
 Put a teacupful of Irish Moss into a dish 
 and pour boiling water over it; leave it to 
 stand about ten minutes. Then wash it out 
 and throw it into cold water to rinse it. 
 Put it into about three quarts of milk, and 
 boil ten minutes or till it thickens. Add sugar, 
 and flavor to taste. Strain through a very 
 fine sieve or cloth into the moulds and set 
 away to cool. 
 
 Rice-Flour Blanc-Mange. — Take .--Ground 
 rice, 4 tablespoonfuls ; milk, 1 qrt ; eggs, whites 
 of three ; sugar ; lemon. 
 
 Wet four tablespoonfuls of ground rice and 
 a pinch of salt with a little milk, and stir into 
 a quart of boiling milk. Sweeten to taste with 
 refined sugar, and flavor to taste with lemon. 
 Boil eight minutes, stirring all the time, then cool 
 it, and add the whites of three eggs whipped to a 
 froth. Replace it on the fire, and stir con- 
 stantly till boiling hot ; then turn it into moulds 
 and set away. This is an excellent dish for 
 the sick. 
 
 ■Wheat-Flour Blanc-Mange. — Make same 
 as cornstarch or rice-flour blanc-mange. 
 
 BLANKET. — Bed blankets are of various 
 sizes and qualities. In buying get them amply 
 large, as nothing is more uncomfortable than 
 scant bedclothes ; the large blankets are best 
 also, because they are generally made of better 
 kinds of wool than the smaller ones. To be 
 durable, blankets must have weight, a closeness 
 of fabric, and a sufficient quantity of wool in 
 them; it is necessary therefore in choosing 
 to look not merely at the nice appearance of 
 the pile, but also to the weight and texture. 
 Fine blankets are made stouter and heavier 
 than coarse ones. Horse blankets are made 
 of cheap wool and are woven very closely. 
 
 BLEACHING. — The process by which 
 colors or discolorations are removed from fabrics 
 and raw materials and their natural whiteness 
 restored. 
 
 Linen and Cotton.— When cotton and linen 
 are discolored by washing, age, or lying out of 
 use,- the best way of restoring their whiteness 
 is to. spread them out on the grass and expose 
 to the dews and winds. If a quicker process 
 is desired, soak the cloth twelve hours in a 
 lye made by dissolving one pound of soda in a 
 gallon of boiling hot water; then boil for half 
 an hour in the same liquid. A mixture must 
 now be made of chloride of lime with eight 
 times its quantity of water, which must be 
 
 well shaken in a stone jar now and then for 
 three days ; then allow it to settle and, when 
 it is drawn off clear, steep the cloth in it for 
 thirty-six hours, and then wash out in the 
 ordinary manner. 
 
 Wool. — In bleaching wool it is necessary first 
 to free it from its natural grease; this is done by 
 scouring it with water mixed with stale wine. 
 In using alkaline lyes for this purpose, great 
 caution must be used ; for though wool is in- 
 soluble in water it is capable of being dis- 
 solved by a strong alkali. Sulphurous acid, 
 or the vapor produced by burning sulphur, is 
 likewise employed for whitening wool. 
 
 BLEEDING. — The ordinary cases of bleeding 
 which come from cuts and similar accidents are 
 treated of elsewhere ( see Cuts ) ; but it is very 
 desirable that every one, even children, should 
 understand that in all cases of severe bleeding 
 the only thing which can be safely depended on 
 
 Finger Pressure. 
 
 is pressure. Pressure of any kind properly 
 applied will do ; but if nothing else is at hand 
 and the bleeding is rapid, press your finger on 
 or into the bleeding place (as shown in the cut) 
 and keep it there till you can have assistance. 
 
 A " vessel-compressor," ox " tourniquet," may 
 be applied with much good, if the bleeding be 
 anywhere below the middle of the thigh. It is 
 hardly likely that in sudden emergencies the 
 instrument specially made for the purpose will 
 
 Stick Tourniquet. 
 
 be at hand, but a substitute maybe readily con- 
 trived thus :— Tie tightly, at some little distance 
 above the wound, a pocketrhandkefllfcief ti 
 
38 
 
 BLISTERS 
 
 BLOODROOT 
 
 cravat once or twice passed round the limb ; 
 then, obtaining a piece of tough stick, push it 
 under the handkerchief, and, by turning the 
 stick, twist the handkerchief more and more 
 tightly, until the bleeding ceases. As soon as 
 this, result has been attained, fasten the stick 
 by another handkerchief tied round stick and 
 limb together. This rude tourniquet may save 
 life not unfrequently, by enabling the injured 
 person to be transported even for some distance, 
 without fear of further bleeding. 
 
 Lungs (Bleeding at the)— The escape of 
 blood from the mouth, from the throat or lungs, 
 is of little consequence when due to some acci- 
 dental cause, but when of frequent occurrence 
 it is an indication of lung or heart disease. 
 
 Treatment. — Strict rest in bed with the head 
 raised"; light diet and ice-cold drinks ; mustard 
 to the chest ; alum, in doses of 20 grains for an 
 adult, once in two hours. A teaspopnful of salt 
 in water is a popular household remedy. 
 
 Nose (Bleeding at the). — This is rather 
 beneficial than otherwise, if not too profuse. 
 When it requires to be stopped, apply cold, 
 water, ice, or cold keys to the back of the neck; 
 throw back the head and raise the arms. If 
 , this does not stop it, dissolve a little alum in 
 water and squirt it up the nostril with a small 
 syringe. Should this fail, send for the doctor. 
 It is not desirable to plug the nose, as the 
 bleeding finds its way to the top of the throat. 
 Make a roll of paper an inch long, and as 
 thick as a lead pencil, and crowd it, bent, under 
 the upper lip. A chronic tendency to nose- 
 bleed may be permanently cured by bathing the 
 neck with cold water every morning. 
 
 Stomach (Bleeding at the). — It is a start- 
 ling sight to see a person vomiting blood, but 
 this is not always dangerous. It may usually 
 be checked by lying on the back and taking 
 occasional small draughts of iced water or 
 lemonade . If the vomiting is severe, give two 
 teaspponfuls of vinegar and one teaspoonful of 
 Epsom salts in a wineglass of cold water, re- 
 peating the dose every half hour till the bleed- 
 ing stops. 
 
 BLISTERS. — Those which are caused by 
 burns or scalds are treated of in their proper 
 places. (See Burns and Scalds.) Blisters 
 are often produced purposely in medical prac- 
 tice, on the principle that morbid action in one 
 part of the body may be relieved or removed by 
 counter-irritation in another and neighboring 
 part ; but it is not well to apply them except 
 under a physician's advice. Many substances 
 will produce a blister, such as mustard, iodine, 
 and croton-oil ; but the powder of the dry can- 
 tharis, or Spanish fly, operates rapidly and with 
 certainty, and is now almost invaribly used. 
 The plaster of Cantharides is usually- employ- 
 ed as a blister. It should be allowed to remain 
 in contact with the skin about twelve hours. 
 After its removal vesication is promoted by the 
 application of a poultice. 
 ' Cantharidal Collodion is often used and re- 
 quires simply to be painted upon the skin. 
 The raw surface produced in this manner af- 
 
 fords a means of introducing medicinal substan- 
 ces ; morphine, for instance, sprinkled on this 
 raw surface,' is quickly absorbed, and patients 
 may be thus relieved when direct remedies 
 could not be employed, as in violent colic or 
 cholera. (See Morphine.) 
 
 To Dress a Blister. — Great care must be 
 taken in dressing a blister; unless perfect 
 cleanliness is observed, an unhealthy sore is 
 liable to be the result. Spread thinly, on a 
 linen cloth, an ointment composed of one third 
 beeswax to two thirds of tallow; laythis upon 
 a linen cloth folded many times. With a sharp 
 pair of scissors make an aperture in the lower 
 part of the blister bag, with a little hole above 
 to give it vent. Break the raised skin as little 
 as possible. Lay on the cloth spread as-direct- 
 ed; The blister should be dressed as often as 
 three times in a day, and the dressing removed 
 each time. 
 
 BLOOD (as Food). — Blood consists of two 
 parts, coagulum or clot, and the serum, 
 and soon after it is drawn it separates into 
 these spontaneously. The coagulum is the 
 part that becomes solid and has the red 
 color ; it is very analogous to flesh and possesses 
 almost equal nutritive properties. The serum 
 is nearly identical in substance with whites of 
 eggs, and like it coagulates by heat. The 
 blood of animals is used as food, and is ex- 
 tremely digestible and wholesome, — that of the 
 hog and ox is used for making black puddings ; 
 but there is a strong popular prejudice against 
 it which has prevented its coming into general 
 use. Dr. Edward Smith, in his book on 
 " Food," observes that this prejudice is formed 
 partly on the prohibition to the Jews as contained 
 in the Old Testament, and partly on the common 
 belief that blood may be diseased without show- 
 ing any signs whereby the disease might be recog- 
 nized. "As to the former, " he says, "it may 
 be scarcely necessary to add, that we eat a 
 portion of blood in every kind of flesh, and that 
 even when the animal is killed by cutting his 
 throat after the Jewish fashion, it is not pos- 
 sible to extract all the blood from the body, 
 and that even the Jews must eat some of it. 
 Moreover, blood contains nutritive elements 
 of great value, and is inferior only to the flesh 
 
 which is made from it If there be' any 
 
 ground for fear lest diseased germs should 
 exist in the blood, it may be set aside by the 
 consideration that a temperature of 21 2° (that 
 of boiling) if freely applied, will suffice to 
 destroy afl.known elements of disease, and that 
 blood when fresh and so cooked may be eaten 
 with impunity. I think it would be folly to ob- 
 ject to the use of blood as a food under proper 
 restrictions, one of which should be that the ani- 
 mal from which it was taken»should not be 'in a 
 state of disease." (.%* Black Pudding ) 
 
 BLOODROOT.— Poison ; Symptoms, thirst 
 faintness, dimness of vision ; Antidote; Emetic' 
 —A perennial plant of the poppy family which 
 grows throughout the United States, and flow- 
 ers beautifully in March and April. When anv 
 part of the plant is broken a juice flows out 
 
BLOUSE. 
 
 which is of a deep red color, hence its name. 
 The root is much used in medicine. It is dried 
 and pulverized, and adminstered while fresh, 
 either in the powder or in pills prepared from it, 
 the latter being preferable. A decoction is 
 also made from it, in many parts of the coun- 
 try; but it should be used sparingly in any 
 form. It is an acrid narcotic and emetic, and 
 over-doses have proved fatal in some cases. 
 The diseases for which it has been found most 
 useful are coughs, colds, croup, and fevers : 
 but it is also good for typhoid, pneumonia, scar- 
 latina, rheumatism, jaundice, dyspepsia, etc. 
 
 BLOUSE.— {See Sacque.) 
 
 BLUBFISH. — Abound along the North 
 American coast, and are known as "snapping 
 mackerel," or " blue mackerel," in Virginia, as 
 " Greenfish y" in Carolina, "Slapjack, and in 
 Philadelphia as " Tailors." 
 
 BOILING 
 
 39 
 
 • In season from June 1st to the end of Octo- 
 ber : weight from two to six pounds. Excel- 
 lent when fresh, they soon grow strong and 
 rancid. 
 
 Baked Bluefish. — Stuff the fish with a dress- 
 ing made of about two cups of bread-crumbs, 
 a little fat pork chopped fine, one egg, 
 plenty of parsley, and pepper .and salt, mixed 
 well together ; then sew the fish up. Fry a 
 piece of pork to extract the gravy; add half a 
 teacup of hot water; lay the fish in, sprinkle 
 it over with flour and put small lumps of butter 
 over it ; bake one hour, basting often. Dish 
 the fish ; add a little water and flour and butter 
 to the gravy ; let it boil up once, and turn it 
 over the fish ; garnish it with slices of lemon, 
 or grated horseradish. 
 
 Boiled Bluefish. — Put the fish in a kettle, 
 cover with cold water ; add five stalks of parsley, 
 a middle sized onion sliced, salt, and three 
 tablespoonfuls of vinegar. For a fish weigh- 
 ing five pounds, boil half an hour, and for one 
 of eight boil three quarters of an hour. Serve 
 with drawn butter and eggs, or with lemon 
 sauce, or with anchovy, caper, matelote, or to- 
 mato. 
 
 Broiled Bluefish. — Split in the back, and 
 clean ; spread melted butter over it inside and 
 out ; set the flesh side to the fire first, and when 
 this is browned turn the other side ; a fish 
 weighing three pounds will take half an hour to 
 brofl. When done rub a little more butter on, 
 season with pepper and salt, and serve at once. 
 . Fried Bluefish.— Split in the back, clean 
 thoroughly, and wipe dry ; then dip the fish in 
 milk, let it stand five,, minutes to dry, roll in 
 flour, and fry. Another way is to wipe, the 
 fish dry, after cleaning, dip in beaten egg, roll 
 in bread-crumbs, and fry. The latter is espe- 
 cially nice. 
 
 BOIuING. — This consists in keeping the 
 food for a sufficient time in water heated to the 
 boiling point ; if the water does not quite boil 
 it is called simmering; Most meats, to be prop; 
 perly boiled, should be put over the fire in boiU 
 ing water ; but fowls and white meat generally 
 require the water but a little warm, that the heat 
 may penetrate gradually to the centre. All cooks 
 should understand that water is converted into 
 steam by being heated to the boiling point 
 (212 ), and that heat employed in the effort to 
 raise it above that point is simply wasted. Some 
 imagine that by using much fire, and causing 
 the water to bubble much, it is made hotter in 
 
 Iron Boiler. 
 
 proportion to the noise it makes ; but this only , 
 causes the water to evaporate, or boil away fas- 
 ter, without making it any hotter, and as the 
 cooking of the meat depends upon the temper- 
 ature, and not on the quantity of water, the 
 meat will not be done any sooner by boiling 
 fast, but on the contrary will in many cases be 
 hardened on the outside, and longer in cooking. 
 By too rapid boiling also, the meat is not only 
 rendered harder, but its savory juices are to a 
 great extent evaporated and lost. The great 
 art of boiling, therefore, for economy and good 
 cooking, is to keep the water just under the 
 boiling-point ; and after it once boils, surpris- ■ 
 ingly little fuel will be required to do this. Cooks 
 should also bear in mind that boiling meats for 
 soup, and boiling them for solid food are en- 
 tirely different processes ; and that they can- 
 not have in the same pot a well cooked piece 
 of meat, and a supply of nutritious broth. The 
 process for obtaining one is in fact diametrically 
 opposite to that required for the other. If the 
 object be to make a good soup, the meat should 
 be cut in pieces, put in plenty of cold water, 
 raised gradually "to the boiling point, and then 
 boiled well and long. (See Soup Digestor, 
 in article on Soup.) The solid residue after 
 this is done will be about as nutritious as 
 a piece of sponge. If on the other hand a well 
 cooked piece of meat is desired, it should_ be 
 put whole in the not when the water is boiling, • 
 and kept just under the boiling point till done;" 
 the liquid after this process may be used as a 
 basis for soup. 
 
 Iff boiling vegetables, some require soft 
 water and others kard(i. e., containing lime 
 salts): Soft water has a greater solvent 
 power than hard, and when the object is_ to 
 extract the juice of vegetables, as in makirgi 
 tea or barley water, soft water miist be used ; 
 but when the juices are not to-be extracted' 
 but preserved in the vegetable, then hard water 
 
40 
 
 BOILS. 
 
 BOOTS AND SHOES 
 
 should be used with a little salt, and the vege- 
 tables put in when it is boiling. Vegetables to 
 be digestible should be boiled thoroughly ; and 
 some recommend boiling them in two waters. 
 
 In the case offish, as firmness after boiling 
 is a desirable quality, hard water is decidedly 
 the best, salt should, therefore, always be put 
 into the water in which the fish are boiled and 
 should not be put in until the water boils. (See 
 Warren Cooker. 1 
 
 Fish Kettle. 
 
 BOILS. (See Abscess.) 
 
 BOLOGNA-SAUSAGE.— A large kind of 
 sausage, made in a peculiar way, and so named 
 because manufactured first at Bologna, Italy. 
 They are made of dry, preserved meats ; and 
 their nutritive value is much greater than that 
 of fresh sausage, since they are composed of 
 meat entirely. Their flavor is agreeable and 
 varied with garlic and cloves ; and their nutri- 
 tive value is equal to three times their weight 
 of fresh meat. They are eaten raw, but care 
 should be taken lest they are made of diseased 
 pork which would be liable to produce trichin- 
 ous disease. 
 
 : BOMBAZET — A thin, cheap woollen stuff, 
 plain and twilled, with warp of single thread, 
 pressed and finished without glazing. It is 
 21 or 22 inches wide. 
 
 BOMBAZINE. — A mixed fabric, the warp 
 being of silk and the woof of worsted. It can 
 be had occasionally in colors ; but it is generally 
 black, and is used as an article of mourning 
 for female dress. 
 
 BONB. — Bone consists chiefly of an earthy 
 base, called phosphate of lime and an organic ma- 
 terial termed chondrin. Its numerous minute 
 cells and interstices are filled with marrow, 
 When bones are broken ta pieces and boiled a 
 long time in.water, the. gelatine, which is a modi- 
 fication of chondrin produced by cboking,and the 
 oily matter are extracted, thus making an excel- 
 lent soup or gravy. The nutritive value of bones 
 is not very great, still they may be utilized in the 
 preparation of soup and thus give variety to 
 the table. Hundreds of pounds of good food 
 are thrown away every year, even in poor fami- 
 lies, by neglecting to utilize the bones. In 
 making- soup from bones, break or rasp them 
 
 into very small pieces, and boil all day over a 
 slow fire. Strain before using. 
 
 BONB-PELON. — A collection of matter 
 forming beneath the periosteum (the covering 
 of the bone) of a joint of a thumb or finger. 
 As the periosteum resists its working its way 
 outward, there are few things which cause so 
 much suffering while it lasts, and if allowed to 
 have its own way, it may end in the loss of 
 the joint affected and thus deform the hand 
 for life. Its coming is manifested by a peculiar 
 keen throbbing, thrilling, and persistent pain ; 
 and,, at this stage, progress may perhaps be 
 arrested by soaking the part in a mixture made 
 by dissolving a tablespoonful of saleratus .in 
 half a gill of vinegar. Let it be used as hot 
 as can be borne, and repeat as often as the 
 pain returns. Painting the part with tincture^ 
 of Iodine, and then placing the finger for ten 
 or fifteen minutes under a stream of cool water 
 has been recommended.- If matter has actually 
 collected, however, it must be lanced at once 
 down to the bone. This gives' relief in an 
 hour, which well repays for the suffering caused 
 by the operation, which is really less than what 
 is endured in a minute from the felon itself. 
 If allowed to go on, the felon not unfrequently 
 destroys the bone, before coming to the surface 
 and thus causes from two to six weeks of 
 intense suffering and a life-long deformity. In 
 such a case warm poultices should be con« 
 stantly applied, with a view of lessening the 
 agony. 
 
 BONED FOWL. — Chop up and pound in a 
 mortar I lb white veal, I lb fat pork, \ box 
 mushrooms, 2 tablespoonfuls parsley, \ nut- 
 meg, white pepper and salt, I teaspoonful 
 powdered thyme, and the raw yolks of 3 eggs. 
 Cut 1 lb of fat salt pork into fillets half an inch 
 square ; cut also the remains of a- cold boiled 
 tongue in fillets. Make an incision from the 
 neck to the rump; cut the neck off shtfrt; draw 
 the crop, pull the skin well back over the breasts, 
 disjoint the wings, draw the skin back and down 
 the breast; clear the whole body down to the 
 legs, then bend them back to start them from 
 the sockets, and cut the ligature ; when free keep 
 pulling the skin down all round until the " pope's 
 nose " is reached, cut through it and the carcase 
 is out. Make layers of the prepared farcie and 
 fillets of tongue and pork, inserting rows of 
 mushrooms until full ; sew it up the back, roll 
 it in a long towel, secure it at each end, place it 
 in a stew-pan with the scraps and trimmings 
 chopped fine, 1 carrot, 2 calls' feet, 2 onions, 4 
 cloves, 1 bay-leaf, 2 blades mace, a bouquet of 
 parsley, garnished with 2 sprigs thyme, 3 green 
 onions, the rind of 1 lemon, 2 glasses brandy, 
 i pint white wine, and white broth to cover- 
 boil slowly 2 hours, and press between two 
 dishes. Clarify the braise to garnish the dish 
 BONNY CLABBER. (See Clabber.) 
 BOOKS. (See Furniture and Library ) 
 BOOTS AND SHOES— The shoe consists 
 ofthesoleand theupperleather. Thepartwhich 
 covers the upper is called the vamp, and the 
 part which surrounds the heel is called the two 
 
BORDEAUX WINES 
 
 BRAIN FEVER 
 
 41 
 
 quarters j these last are sewed together at the 
 heel, and to the vamp at the middle of the foot 
 on each side. Boots are simply shoes with a 
 covering extending up the legs, though they 
 are made usually of fewer pieces. The best 
 boots and shoes, both for comfort and durability, 
 have the uppers made of soft well-seasoned calf- 
 skin and the soles of stout well-hammered mats' 1 
 leather. Various other kinds of leather, made 
 frpm the skins of goats, horses, dogs, and seals, 
 are used especially for ladies' shoes ; but they 
 are lighter than calf-skin and not so effective in 
 keeping out the wet. A coarse heavy kind of 
 shoes, made with the uppers of canvas and the 
 soles of wood have lately been introduced, but 
 though superior to leather in point of durability 
 and ventilation, they have m«t with little favor. 
 There is probably no portion of our dress in 
 which fashion has wrought such mischief as in 
 the case of boots and shoes. None of our 
 members are called upon to do more important 
 work than the feet, yet instead of rendering 
 their task as easy as possible they are fettered 
 in close, hard, ill-fitting structures of which the 
 fancy of the shoemaker and not the shape of the 
 foot seems to have dictated the model. The 
 mistaken idea that a very small foot is hand:- 
 some has crippled many ; whereas good taste 
 demands that the foot should have a certain 
 proportion to the rest of the body. But fashion 
 not only compels the habitual wearing of shoes 
 that are too small, but now and then devises ec- 
 centricities which are even more directly and 
 generally hurtful. The high-heeled shoes with 
 the heels running forward under the instep, which 
 ladies have been wearing the last few years, not 
 only deform the feet, but distort the muscles of 
 the entire leg, and destroy the equilibrium 
 which the body should maintain on the spinal 
 column. Boots and shoes alike should, while 
 fitting snugly around the instep, be large enough 
 to feel easy at all times and especially to allow 
 the toes some liberty of action. The best 
 method of securing this is to have lasts made 
 especially for the foot, and all shoes made on 
 them. The heel also should be broad and low, 
 and the sole flexible. 
 
 To make Boots and Shoes Waterproof. — 
 Melt in an earthen vessel, over a slow fire, half 
 a pint of linseed oil, one ounce of beeswax, 
 half an ounce of rosin, and one ounce of oil of 
 turpentine. If new boots and shoes are satu- 
 rated with this mixture, and left to hang in a 
 warm, place for a week or ten days, they will 
 not only be entirely waterproof but the leather 
 will also be soft and pliable; The soles may 
 be rendered waterproof by applying a coat of 
 gum-copal varnish to them, and repeating it 
 until the pores of the leather are filled. 
 
 BOUOHEE.— A small Pate (which see). 
 
 BORDEAUX WINES. (See CLARET.) 
 
 BOUILLON. {See Sours.) 
 
 BOX. — A comprehensive genus of plants, em- 
 bracing numerous species which proceed in reg- 
 ular succession from extremely small shrubs to 
 trees thirty, feet in height. Several varieties of 
 the shrub are cultivated in our gardens. The 
 
 leaves are thick and very green, and the flowers, 
 which are quite small, grow in clusters all over 
 the plant. The dwarf box is the species most 
 generally cultivated, and being hardy and ever- 
 green it is unequalled for forming low hedges 
 or borderings for garden-walls and flower-beds. 
 If kept smoothly trimmed these hedges are 
 very pretty, and once fairly started they will 
 last for years without requiring attention. To 
 raise, procure plenty of shoots from the florist 
 and plant them in early spring close together 
 in a rich, dry, and slightly sandy soil. If in 
 growing, some of the bushes lag behind the 
 others considerably, pull them up and substitute 
 more vigorous, plants. 
 
 BRAIN FEVER.— A term often inexactly 
 used to denote a variety of fevers in which 
 brain symptoms predominate. It may with 
 propriety be' employed to denote the fever re- 
 sulting from inflammation of the membranes 
 covering the brain, or intense congestion of 
 the brain itself. Exposure to a hot sun, is a 
 well-established cause of brain fever. It may 
 also result from hard drinking, Bright's Disease, 
 and perhaps rheumatism. Acute congestion 
 may likewise arise from excessive study, grief, 
 anxiety, or anger, gormandizing, etc. The 
 symptoms are a severe pain in the head, red- 
 ness or suffusion of the eyes, violent flushing 
 of the face, disturbed sleep, heat of the head and 
 dryness of the skin, costiveness and sometimes 
 retention of urine. When the disease has ad- 
 vanced these symptoms are followed by delirium 
 or stupor. 
 
 Treatment. — As brain fever often proves fatal 
 in a few days, it requires the most speedy treat- 
 ment; but a mistake is very dangerous, and a 
 physician should be called immediately. When 
 the symptoms first present themselves, ,the 
 patient should be kept very quiet and only al- 
 lowed to partake sparingly of farinaceous food," 
 such as water-gruel, roasted or boiled fruits, jel- 
 lies, preserves, etc. Bleeding from the nose af- 
 fords great relief, and when it comes of its own 
 accord it is by no means to be stopped, but pro- 
 moted by applying cloths dipped in warm "water 
 to the part. Linen cloths wetted with vinegar 
 and water, cold spirituous lotions, diluted ether, 
 or iced water should be kept constantly on the 
 temples and forehead, renewing them as often 
 as they become dry. Cold applied to the top 
 of the head by means of wet cloths or pounded 
 ice is also excellent. The feet should be fre- 
 quently placed in warm water; and to assist in 
 diminishing the tendency of blood to the. head 
 it should be elevated by pillows. The bowels 
 if confined should be kept open with purgatives, 
 saline laxatives to be employed by preference, 
 and 'bromide of potassium, in fifteen to thirty 
 grain doses, may be administered every 3 to 4 
 hours. Besides the application of cold to the 
 brain, the most important thing is to keep the 
 sufferer quiet ; he must be soothed and humor- 
 ed even in his whims, and great care taken that 
 he is not disturbed or excited in any way. The 
 symptoms of recovery are a reduction of the 
 heat about the head, a return to consciousness 
 
42 
 
 BRAISING 
 
 BRAWN 
 
 and power of sleep. An enfeeblement of the 
 memory frequently persists for some weeks 
 following the attack. 
 
 BRAISING.' — This is simply a more expen- 
 sive mode of stewing meat. The following 
 French receipt will explain the process : We 
 would observe, however, that the layers of beef 
 or veal in which the joint to be braised is im- 
 bedded can afterwards be converted into an 
 excellent soup, gravy,, or glaze ; and that, con- 
 sequently, there need be no waste, no unreason- 
 able degree of expense attending it ; but it, is a 
 troublesome process, and quite as good a 
 result may be obtained by simmering the meat 
 in very strong gravy. Should the fla"vor of the 
 bacon be considered an advantage, slices of it 
 can be laid on the meat, and tied to it with a 
 piece of tape. 
 
 " To braise the inside (or small fillet, as it 
 is called in France) of a sirloin of beef: Raise 
 the fillet clean from the joint ; and with a sharp 
 knife strip off all the skin, leaving the surface 
 of the meat as smooth as possible ; have ready 
 some strips of unsmoked bacon, half as thick 
 as your little finger, roll them in a mixture of 
 thyme finely minced, spices in powder, and a 
 little pepper and salt. Lard the fillet quite 
 through with these, and tie it round with tape 
 in any shape you choose. Line the bottom of 
 a ste wpan (or braising pan) with slices of bacon ; 
 
 English Braising-Pan. 
 
 next put in a layer of beef or veal, four onions, 
 two bay leaves, two carrots, and a bunch of 
 sweet 'herbs, and place the fillet on them. 
 Cover it with slices of bacon, put some trim- 
 mings of meat all round it, and pour on to it 
 half a pint of good beef broth or gravy. Let 
 it stew as gently as possible for two hours and 
 a half ; take it up, and keep it very hot ; strain, 
 and reduce the gravy by quick boiling until it 
 is thick enough to glaze' with ; brush the meat 
 over with it ; put the rest in the dish with the 
 fillet, after the tape has been removed from it, 
 and send it directly to table." 
 
 Equal parts of Madeira and gravy are some- 
 times used to moisten the meat. 
 
 Copper Stew-Pan. 
 
 No attempt should be made to braise a joint 
 in any vessel that is not very nearly of its own 
 size. Braising-pans are of various forms.' 
 The best is that represented in the accompany- 1 
 ing illustration ; but a stew-pan of modern formy 
 or any other vessel that will admit of coals 
 being placed upon the lid, will answer the 
 purpose. 
 
 BRANDY. — Brandy is made by distillation 
 from wine, and genuine brandy can be made in 
 no other way ; it is, therefore, in its pure state 
 the choicest and most agreeable of the/glass of 
 ardent spirits. The best brandy is made from 
 the white wines of the Cognac and Annagnac 
 district- of France ; but as 1000 gallons of wine 
 makes only ioo to 150 gallons of brandy, it may 
 be imagined that* some inferior wines are 
 
 f' enerally substituted for delicate and highly 
 avored-wines. Jn point of fact, however, the 
 greater part of the brandy consumed all over the 
 world, is not made from wine at all, but is simply 
 alcohol distilled and flavored with oil of Cognac. 
 Fiery potato spirits are also frequently convert- 
 ed into so-called brandy by distillation and 
 "flavoring." Among the adulterations of 
 brandy, hot and pungent substances, such as 
 pepper, capsicum, ginger, etc., are added to give 
 the appearance of strength. They may be de- 
 tected by evaporating a little of the suspected 
 brandy nearly to dryness,, when the acrid and 
 burning taste will be sensibly increased if such 
 substances have been used. 
 
 The liquors manufactured in this country 
 and known as apple brandy, peach brandy, 
 blackberry brandy, and the like, are not bran- 
 dies at all but a radically different spirit. 
 
 BRANT. — A fine bird much sought after by 
 gunners, and known variously as " horsefoot 
 snipe," and " turnstone." It is very rich and 
 savory, and may generally be found in the 
 markets in April and May, and again in Sep-' 
 tember and October. It is scarcely suifeble for 
 eating purposes at other times of the year. 
 For method of cooking see Snipe. 
 
 BRASIER. (See Warming-Pan.) 
 
 BRASS-WARE.— Before the invention of 
 tinned iron, brass was the most popular sub- 
 stance for making pots and kettles; sauce-pahs, 
 stew-pans, and similar utensils. It is less liable 
 to rust or be acted upon by acids and other 
 corrosive substances than copper, and is con- 
 sequently easjr to keep clean, and safer than 
 the latter. It is far from desirable however as 
 a material for cooking utensils, and since iron 
 is both cheaper and better, it should for this 
 purpose, at least, go entirely out of use. Into 
 ornamentation of furniture of course, it enters 
 appropriately enough. 
 
 To Clean. — The best substance for clean- 
 ing brass-ware is bath-brick, pulverized,' and 
 rubbed on vigorously with a coarse, damp rag. 
 Whiting applied dry, is also good. 
 
 BRAWN.— The prepared flesh of the wild 
 boar or domestic hog, usually made of the head ' 
 cheeks, tongue, and ears. It is a peculiar 
 kind of fat, and is very nutritious for those 
 whose stomachs can dissolve it. 
 
BRAZIL NUT 
 
 BREAD 
 
 43 
 
 To Make. — Take a pig's head weighing 
 about six pounds; one pound of lean beef; 
 one teaspoonful of" salt; one half teaspoonful 
 each of black pepper, cayenne pepper, and mace; 
 a pinch of cloves ; and a small onion minced 
 very fine. Clean the head carefully, and stew 
 with the beef in enough cold water to cover. 
 When the bones will slip out easily, remove 
 them, after draining off the liquor; chop the 
 meat up fine while it is hot, put in the 
 seasonings, and pour all into a mould that has 
 been wetted inside. By having special moulds 
 the brawn can be made into a great variety of 
 fanciful shapes. 
 
 BRAZIL-NUT. — These, nuts, as their name 
 implies, are a native of South America. They 
 have a large, white kernel in a brown, rough, 
 three-cornered shell, taste like the hazel-nut, 
 and are extremely rich and oily. They are in- 
 digestible and should be eaten rarely ; children, 
 especially, should never be permitted to eat them. 
 The fresh nuts arrive from March to May, but 
 they are not good until they have dried several 
 • months. 
 
 BUT! AD. — Bread is, in a peculiar sense, the 
 " staff of life," and is one of the most important 
 subjects in the whole range of domestic econ- 
 omy. Badly cooked meats, or pastry, or vege- 
 tables, may be endured with more or less of 
 patience provided there is plenty of good whole- 
 some bread to fall back upon, — they may even 
 be dispensed with for a time ; but if the bread 
 is bad, the health of the family cannot possibly 
 be maintained. Bread-making is an art which 
 should be thoroughly mastered by every house- 
 keeper in her earliest experience as such ; and 
 the young women should be taught it as they 
 grow up, even if they attempt no other branch 
 of the art of cookery. For the making of good 
 bread three things are indispensable : the right 
 kind of flour, good yeast, and careful baking. 
 The flour should be the best that can be had, and 
 above all things dry; new flour cannot be made 
 to answer, it should be at least three months 
 old, and should also be elastic and odorless. 
 
 New flour may sometimes be ripened for use 
 by spreading enough for each baking in a large 
 tray and exposing it to the hot sun for several 
 hours, or by setting it near a fire for the same 
 length of time ; but tjhis is troublesome, and 
 not always successful, and it is best to return 
 the flour at once if it is found not to be per- 
 fectly dry. (The following are good tests in 
 buying flour; on squeezing a handful it should 
 retain the print of the skin ; the grain should be 
 perceptible in rubbing, between the thumb and 
 finger.) Good, strong yeast is also indispen- 
 sable, for, without it, bread cannot be light and 
 digestible. In- the cities what is known as 
 distillery yeast may usually be had of the 
 baker, and occasionally good yeast cakes ; but 
 home-brewed yeast is most reliable, and con-, 
 sequently most satisfactory to use. (See 
 Yeast.) After the dough is mixed,— it should 
 be made as soft as jt can be conveniently 
 haadled,— it must be set for several hours in a 
 warm (not too warm) place where it will be ex- 
 
 posed to a steady, even temperature. Too much 
 heat excites too rapid fermentation, and makes 
 the bread sour; too little, on the other hand, 
 arrests the process, and makes the bread heavy, 
 lumpy, and soggy. Before being put into the 
 oven the dough should be kneaded till it is 
 elastic and flexible as india-rubber. The bak- 
 ing is the part of the process in which bread is 
 most frequently spoiled, and this should be 
 carefully attended to. The ovens must be of 
 just the right heat when the pans are first put 
 in, and the heat must be kept uniform while 
 the cooking is in progress, if a mistake is made 
 in either case the baking is spoiled. As to the 
 degree of heat, it depends somewhat on the 
 substance, of which the bread is made, but in 
 no case should the oven be too hot. The best 
 plan is to use a thermometer and decide the 
 degree by experiment ; but in the absence of 
 this, if the bared arm can be held in the oven 
 for half a minute it is about right for the 
 dough. 
 
 To Make (Plain). — Put eight quarts' of 
 flour (sifted) into the tray ; pour in a pint of 
 home-made yeast, mix With a pint of warm . 
 water ; then work them together till a thick 
 batter is made. Scatter a handful of flour over 
 this batter, lay a warm towel over the whole, 
 set it in a warm place to rise. This is called the 
 sponge. When the sponge has risen so as to 
 crack the flour on the top, which will take from 
 three to five hours, scatter over it two table- 
 spoonfuls of fine salt ; add, in small quantities 
 at a time, about two quarts of warm milk or 
 water ; knead the whole thoroughly, adding 
 flour enough to make a soft dough ; then shape 
 it into a round mass, and set it in a warm place ; 
 when light, mould into loaves, and, when these 
 are light, bake from thirty to sixty minutes ac- 
 cording to the size. 
 
 Barley Bread. — This is very popular in 
 Scotland, Norway and all countries where wheat 
 will not grow, but is seldom made in this country. 
 It- is wholesome, however, and nutritious, and 
 very palatable when eaten warm with butter. 
 Use no yeast : but mix the barley-meal With 
 warm water..and a little salt to, the consistency 
 of a stiff dough. Bake in flat cakes either in 
 the oven or before the fire. 
 
 Boston Brown Bread. — Take: Home-made 
 yeast, „ I teacupful ; , -flour, 3 teacupf uls : potatoes, 
 6 ; water, .1 qt ; lard, 2 tablespoonfuls : brown 
 sugar, 2 tablespoonfuls ; Indian meal, 2 qts ; 
 rye flour, 1 qt ; soda, 1 teaspoonful ; salt, 1 table- 
 spoonful. 
 
 Make a sponge with one teacupful of yeast, 
 six potatoes maished fine with three cups of 
 flour, one quart of warm water; two table- 
 spoonfuls of lard, and two tablespoonfuls of 
 brown sugar. Set to rise over night or for 
 five or six hours. When light, sift into the 
 bread-tray two quarts of Indian meal ; one 
 quart of rye flour ; and one tablespoonful each 
 of soda or saleratus and salt ; mix this up very 
 soft with the risen sponge, adding warm 
 water, if needed, and work in gradually 
 half a teacupful of molasses, Knead well 
 
44 
 
 BREAD 
 
 and set to rise six or seven hours. Then 
 work over again, divide into loaves, and 
 set to rise again for one hour. Then bake 
 four hours in a moderately heated oven. 
 
 Brown Bread.— Take: Indian meal, I qt; 
 rye flour, I qt; water, . I pt; home-made yeast, 
 i teacupful ; salt, to taste. 
 
 Take a quart of Indian meal, scald it with a 
 pint of hot water, and when it becomes luke- 
 warm, stir into it a quart of rye flour, a teacup-: 
 ful of yeast, the usual quantity of salt: and 
 enough tepid water to make a rather stiff dough, 
 set to rise as with other bread, and bake in two 
 loaves an hour and a half. 
 
 Corn Bread. — Take: Indian meal, I qt.; 
 boiling water, I qt ; yeast, I teacupful ; salt. 
 
 Mix a quart of Indian meal with a little cold 
 water ; stir it into a quart of boiling water and 
 let it boil an hour ; stir in a little salt, take it 
 from the fire ; let it stand till luke-warm, then stir 
 in half a teacupful of yeast and enough Indian 
 meal to make it of the consistency of dough. 
 Set to rise several hours, and when light, bake 
 in two loaves an hour and a half. 
 
 Graham Bread. — Take : Graham flour, 3 qts. ; 
 warm water, 1 qt. ; home-made yeast, 1 gill ; 
 syrup, *i gill; salt, 1 tablespoonful ; soda, 1 even 
 teaspoonful. 
 
 Mix all the ingredients thoroughly, put it in 
 well-buttered pans and leave it in a warm place 
 to rise ; or let it rise slowly over night in the 
 bowl in which it was mixed, and, unless very 
 light in the morning, let it stand fifteen or 
 twenty minutes in the pans before putting it in 
 the oven. Bake about an hour and a half. 
 
 n. — Thin, a, pint of light bread sponge with 
 a pint of warm water ; add two tablespoonfuls 
 of molasses, a teaspoonful of salt, and sufficient 
 Graham flour to make a batter that can be 
 stirred with a spoon; put it in well-buttered 
 pans, and when light, bake. A part of this may 
 be baked in gem-pans for breakfast or tea. If 
 wanted for tea and the bread is light in the 
 morning, keep it in a cold place until half an 
 hour before the time for baking. 
 
 Indian Pone.— 7a&?. - -Indian meal, 1 qt ; 
 lard, 1 tablespoonful; salt, 1 teaspoonful; water 
 or milk. 
 
 Take one quart of Indian meal; mix it 
 with enough hot water to make a moderately 
 stiff dough, work in a tablespoonful of lard, and 
 a teaspoonful of salt ; mould into thick oblong 
 loaves (or pones), rounded on top ; and bake in 
 a rather quick oven till brown. Eat hot with 
 butter. Milk instead of water is an improve- 
 ment. 
 
 Oatmeal Bread. — This is seldom made in this 
 country, but it is very wholesome and not un- 
 palatable. Make as directed for barley bread. 
 When made thick, this bread in Scotland is 
 called bannock ; the term cakes is applied to the 
 thin loaves, which are first baked upon a hot 
 plate or griddle till they are stiff enough to stand 
 upon their edges, and then toasted on the hearth 
 before the fire till they are crisp. In farm- 
 houses they bake a considerable quantity at 
 once, and keep them on a rack fixed to the ceiling 
 
 to be eaten when needed. They may be kept a 
 long time if the room is dry- 
 Potato Bread. — Take .--Potatoes ; flour; 
 yeast ; lukewarm water. 
 
 Boil good mealy potatoes soft, then peel 
 and mash them fine. Sift flour upon them 
 in the proportion of two-thirds of flouf to one- 
 third of potatoes; add the yeast, and enough, 
 lukewarm water to bring the whole to the con- 
 sistency of dough. Knead well. This bread 
 will rise more quickly than common wheat 
 bread, and it should be baked as soon as 
 risen, for it turns sour very soon. 
 
 Pumpkin Bread. — Take .--Pumpkin ; yeast; 
 Indian meal ; salt. , 
 
 Take a ripe pumpkin, stew and strain,; add 
 yeast, Indian meal enough to stiffen it, and.** 
 little salt ; set tp rise, and bake in the usual way. 
 This makes excellent bread. 
 
 Rice Bread— 7)z&?.- Rice, 1 pt ; rice flour 
 or wheat flour, 2 qts ; home made yeast, half a 
 teacupful ; salt 1 teaspoonful ; milk. 
 
 Boil a pint of rice till soft, and mix it with 
 two quarts of rice flour or wheat flour. When 
 cool add half a teacupful of yeast, a teaspoon- 
 ful of salt, and enough milk to make a soft 
 dough. When it has risen, bake in small but- 
 tered pans. 
 
 II. Take .--Rice flour, 3 pts ; wheat flour ; 
 milk and water ; yeast, J^pt ; salt 2 teaspoonfujs. 
 
 Mix three pints of rice flour with cold 
 milk and water to a thin gruel, and boil it -three 
 minutes ; then stir in wheat flour till as stiff as 
 can be stirred with a spoon. When this has ' 
 cooled down to blood heat, add half a pint of 
 home-brewed yeast, and two level teaspoonfuls 
 of salt. Knead into soft, elastic dough, and 
 when light, bake in a moderately quick oven. 
 
 Rye Bread. — Take .--Indian meal, 3 cupfuls ; 
 rye flour, 4 cups; wheat flour, 6 cups; sugar, 1 
 cup ; home-made yeast, 1 cup ; warm water. 
 
 Mix three cups of Indian meal, scaldfd, with 
 four cups of rye flour, six cups of wheat flour, 
 one cup of sugar, one cup of yeast, and enough 
 warm water to reduce to the consistency of soft, 
 dough. Knead well, and when risen bake 
 three-quarters of an hour in small buttered 
 pans, or cups. 
 
 II. Take:-Rye flour; milk or water ; yeast,; 
 butter ; salt. 
 
 Wet up rye flour with lukewarm milk (water 
 will do but is not so good). Put in the same 
 proportion of yeast as for wheat bread. For 
 two quarts of flour put in a teaspoonful of 
 salt, and a tablespoonful of melted butter. 
 Knead into, a soft dough, and set to rise. When 
 light, put it into pans, without moulding it up ; 
 let it remain in them twenty minutes, and then 
 bake slowly three or four hours. ^ 
 
 Stale Bread (to improve).— Steam it half 
 an hour or so and shut it up from the air. 
 
 Unleavened Bread.— Take .--Flour ; warm 
 water or milk ; lard ; salt. 
 
 This is made without yeast or fermentation, 
 and is the simplest and easiest way to pre^ 
 pare bread, though not the healthiest. Flqur 
 made into a stiff dough with warm water w 
 
BREAD-CRUMBING 
 
 milk, a little lard, and suet, and baked, in thin 
 cakes, is very palatable eaten hot. It may be 
 baked as soon as mixed. The Jews make the 
 bread in this way whiph they use for the 
 Passover or " feastof, unleavened bread." 
 
 BREAD-CRUMBING is performed by roll- 
 ing in dry; finely-sifted bread-crumbs, then 
 into a mixture of one egg beaten with one- 
 third of a cup of milk— salt and white pepper tq 
 taste — then into bread crumbs again, great care 
 being exercised to cover the whole surface, tq 
 prevent the grease from entering. In bread- 
 crumbing sweet dishes, dispense With the salt 
 arid pepper in the egg mixture. To broil any- 
 thing bread-crumbed, proceed as described, 
 finishing by dipping in melted butter and in 
 bread-crumbs again. 
 
 BREAKFAST — The substantial and hearty 
 meal partaken of by Americans, is the bone of 
 a very great contention. On the one hand it is 
 maintained it is the ruin of digestion and the 
 most prolific source of dyspepsia, etc. On the 
 other hand it is shown that, for a busy, active 
 people, and also for a people who generally 
 have only two meals a day — -breakfast and 
 dinner — the meal'is none too substantial. How- 
 ever, which is right or wrong, must be a 
 matter of individual opinion and experience. 
 
 The difficulty lies in what is eaten at break- 
 fast. More attention could be, with very great 
 advantage, bestowed on this meal. The table, 
 to begin with, could be fresher and more cheer- 
 fur, with flowers and fruit. ; table-cloth and nap- 
 kins white,, with a colored border too, have a 
 much more pleasing effect than a cloth entirely 
 colored. Too often the breakfast-room is about 
 the worst for the purpose in the house — dark, 
 dismal, and chilly. 
 
 The dishes should be varied ; a change 
 should be striven for every day. The beef- 
 steakone day should be plain, another day 
 with fine herbs or stewed tomatoes over it, 
 with brown oyster sauce or onion sauce, etc. ; 
 then vary it with chops, eggs, kidneys broiled, 
 stewed, or sauti ; with fish, in the many differ- 
 ent ways described ; tripe, oysters, liver, and 
 the many other preparations given, such as 
 savory hashes of game, beef, lamb ; with slices 
 of cold, boiled, and roast beef, mutton, etc., 
 grilled or devilled, and served with any sort of 
 piquant sauce. 
 
 Fresh fruit and salads are to be commended 
 for breakfast — very relishable and extremely 
 healthful. Oatmeal, too, is to be particularly 
 recommended ; eat it the first thing at break- 
 fast every morning. Eschew too liberal indul- 
 gence in hot breads ; accustom yourselves to 
 eating bread (home made) twelve hours old. 
 
 Breakfast parties are rapidly coming into 
 fashion— they have been popular abroad some 
 time — usually served at q A. M. to 12 M. Of 
 course the earlier they are served the more ap- 
 propriate they are as breakfasts. Some bins 
 of fare are given as selections for parties and 
 also for family use. The dishes marked in 
 itf^cs may be left out, if thought too elaborate, 
 without spoiling the effect of the breakfast, 
 
 BREAKFAST 
 FAMILY BREAKFASTS. 
 
 SPRING. 
 
 Oatmeal and milk. > 
 
 Stewed apples. 
 
 Rolls, butter. Coffee, chocolate, broma, or tea. 
 
 Beefsteak, broiled oysters. 
 
 Lyonnaise potatoes, poached eggs on toasi. 
 
 Rice cakes, syrup. 
 
 SPRING. 
 
 Cracked wheat and milk. 
 
 Stewed prunes. 
 
 Bread or rolls, butter, coffee, etc. 
 
 Mutton chops, fried bacon. 
 
 Boiled eggs, potatoes a la maitre d'hoteL 
 
 Waffles, cinnamon and sugar. 
 
 SPRING. 
 Fried hominy; 
 Stewed dried peaches. 
 Rolls or 'bread, 'butter, coffee, etc. 
 Broiled ham, with fried eggs. 
 Mutton and potato hash, browned. 
 Baked potatoes. 
 Flannel cakes, powdered sugar. 
 
 SUMMER. 
 
 Coarse hominy, boiled. 
 Strawberries and cream. 
 Bread, butter, coffee, etc. 
 Broiled chicken, stewed potatoes. 
 Dried beef, dressed with cream. 
 Radishes. 
 Muffins. 
 
 SUMMER. 
 
 Oatmeal and milk. 
 Fresh currants and sugar. 
 Buttered toast, bread, coffee, etc. 
 Broiled blue or whitefish. 
 Stewed potatoes. 
 Minced mutton, served on toast. 
 Stirred eggs. 
 Hominy cakes, syrup. 
 
 SUMMER. 
 
 Cracked wheat and milk. 
 Fresh raspberries. 
 Rolls, butter, coffee, etc. 
 Cold roast beef, sliced thin. 
 Frizzled ham, with eggs. 
 Fried potatoes, sliced cucumbers. 
 Graham gems, or popovers. 
 
 AUTUMN. 
 
 Oatmeal mush, fried in slices. 
 Peaches and cream, or blackberries. 
 Brown bread, rolls, butter, coffee, etc. 
 Lamb chops, fried potatoes. 
 Mushrooms baked, and served on toast. 
 Sliced tomatoes, dressed as a salad. 
 
 AUTUMN. 
 
 Hulled corn, with cream. 
 
 Baked pears, grapes. 
 
 Bread, butter, coffee, etc. 
 
 Veal cutlets, potato balls. 
 
 Omelette, with grated ham. 
 
 Virginia bakes (thin corn-meal pancakes). 
 
 AUTUMN. 
 
 Coarse hominy, boiled and browned. 
 Peaches and cream. 
 Bread, butter, coffee, etc. 
 Beefsteak, oysters on toast. 
 Stewed potatoes. 
 Muffins. 
 
 45 
 
46 
 
 BREAM 
 
 WINTER. 
 
 Fried mush. 
 
 Baked sweet apples. 
 
 Rolls, bread, butter, coffee, etc. 
 
 Turkey hash, stewed potatoes. 
 
 Salt mackerel. 
 
 Buckwheat cakes, syrup. 
 
 WINTER. 
 
 Cracked wheat. 
 
 Baked pears. 
 
 Rolls, Graham bread, butter, coffee, etc. 
 
 Sausages, garnished with fried sour apples. 
 
 Quail on toast, baked potatoes. 
 
 Buckwheat cakes, syrup. 
 
 WINTER. 
 Fried hominy. 
 Stewed apples. 
 Bread, butter, coffee, etc. 
 Venison steak, cold spare-rib sliced. 
 Potatoes a la maitre d'hotel. 
 Buckwheat cakes, syrup. 
 
 BREWING 
 
 inland waters from New England to Texas. 
 It is a small, flat, perch-shaped fish, variously 
 
 BREAKFAST PARTIES. 
 
 EARLY SPRING. 
 
 Grapes, apples, oranges. 
 
 Cutlets of bass en papilotte, 
 Cucumbers pickled. 
 Roast English snipe. ) cherry 
 is. j 
 
 Latour Blanche. 
 
 4 
 
 Coffee. 
 
 Baked mushrooms, 
 Lobster salad. 
 Bread, butter, crackers 
 Chocolate eclairs. 
 \ Vanilla ice-cream. 
 
 SUMMER. 
 Berries and peaches, with cream. 
 'Brook trout broiled, with tomato sauce. | 
 Boiled potatoes, pickled gherkins, andV Chabhs. 
 
 olives. ) - 
 
 Fillets of beef saute, with ) chateau La Rose . 
 Lima beans. ) 
 
 Cauliflower bread-crumbed. 
 ( Fillets of chickens en fricasse'e, with 1 
 J r ; ce# >■ Hockheimer. 
 
 I Brussel sprouts i la Bechamel. J 
 1 Fried oysters. 
 
 ( Celery and lettuce, mixed with mayonnaise. 
 Tutti frutti, assorted cakes, coffee. 
 
 Igs- 
 "'I 
 
 1 
 
 (Madeira. ) 
 
 Chateau 
 Latour. 
 
 Sauterne. 
 
 WINTER. 
 
 Chicken consomme with poached eggs 
 
 ( Small middle cut (darne) of salmon, 
 
 J with anchovy sauce and shrimps 
 
 I Potatoes a la Printaniere. 
 
 j Chicken croquettes. I Clos 
 
 j Canned stting beans (Hancdts verts). ) Vougeot, 
 Sorbet au kirchwasser. 
 
 [Roast saddle of Southdown mutton 
 
 { sauce soubise. 
 
 I Turnips au veloute. 
 
 j Broiled quails aux crfiutons. 
 
 j Endive with plain dressing. 
 
 (Cream, in mould of swan and cygnets. 1 
 
 iMacaroons, bonbons, chocolate wafers. V Sherry. 
 
 / Fruits, and nuts. ■'.,.. - A 
 
 Vienna coffee (coffee with whipped cream filed on it). 
 
 BREAM- — "Vat variegated -bream or dace, 
 the only species known here, abounds in fresh 
 
 Bream. 
 
 colored, and rarely over six inches in length. 
 It is not very highly esteemed for eating 
 purposes; but is, nevertheless, sweet and 
 daintily flavored, and makes an excellent dish 
 fried. Bream may be found in the markets 
 during the winter months. Prepared and cook- 
 ed like mackerel. 
 
 BREWING. — The process by which ale and 
 beer are made. 'All malt liquors are manufac- 
 tured from malt, which is usually produced from 
 the parched grain of the germinating barley ; 
 though it can be made from wheat and other 
 seeds, and in fact from any substance contain- 
 ing sugar. The first step in the process of 
 brewing is to select barley with full, round, 
 heavy and sweet grains, of uniform quality, 
 and not a mixture of different crops. ' This 
 grain is first steeped in cold water for a period 
 of not less than forty hours, in order thai; it 
 may soak up the utmost possible quantity of 
 water; if the water during this time exhibits 
 any signs of fermentation it must be drawn off 
 and replaced with cold water. After the steep- ^ 
 ing it is spread upon the floor of the malt 
 house to a depth of about sixteen inches, which 
 is called the couch. It is allowed to remain in 
 this situation for twenty-six hours ; it is then 
 turned by wooden shovels, and the depth of 
 the couch is somewhat diminished. This pro- 
 cess is repeated twice a day or oftenef, and the \ 
 depth of the barley is gradually diminished. 
 In this state the barley absorbs oxygen from 
 the air, and gives out carbonic acid, the tem- 
 perature of the barley in the meantime being 
 greatly increased, so that- it shows a heat ten 
 degrees above that of the surrounding atmos- 
 phere. At the time this part of the process is 
 going on, the barley gives out an agreeable 
 odor, like that of apples, and becomes covered 
 with moisture. The appearance of this mois- 
 ture is called sweating. The interior of the 
 grain by this time has undergone considerable 
 change, its color has become whiter, and from 
 being firm and dense it has become loose and 
 crumbles to powder between the fingers. It 
 is now taken to the kiln, and exposed to a heat 
 of 90 , which is gradually increased to 140 or 
 even higher. The tiny rootlets which had.i 
 begun to sprout forth are then cleared away, 
 and the grain has become malt. Brewers use 
 three kinds of malt, which are known as pale 
 or amber malt, brown or plain malt, and roasted 
 or black malt. The first only is fermentable, 
 the second is employed to give flavor to, b*er 
 and the last is used as a coloring matter to 
 
BRICK 
 
 give the dark color to porters and stouts. 
 The two last malts are made by carrying the 
 roasting process so far as to destroy the sugar ; 
 whilst in the black malt it is charred by the 
 heat to which it is exposed. 
 
 After the malt has been prepared the brew- 
 ing process proper is commenced, and this also 
 consists of several distinct operations. The 
 first is to grind the malt, and this is done 
 either by millstones or iron rollers. The grist 
 thus produced has now to be mashed. For 
 this purpose the malt is put into a mash-tub, 
 and then hot water is let in upon it and run off 
 by taps from the bottom of the tub. Successive 
 quantities of hot water are in the same manner 
 run through the malt, and the worts thus 
 obtained are mixed together and introduced 
 into a large copper. The hops are then added 
 and the liquor is boiled ; after boiling it is 
 strained from the hops and let into vessels to 
 cool. When brought down to the proper 
 temperature, the liquor is passed into the 
 fermenting tub. There a quantity of yeast is 
 added, and when the fermentation has brought 
 the quantity of sugar down to a certain point, 
 the yeast is cleaned away; this process is 
 called cleaning. The beeris now run into vats 
 or casks, which is called racking. It is still, 
 however, thick and muddy, and a solution of 
 gelatine or isinglass is added for the purpose 
 of fining it. The beer is then bunged up, and 
 is ready for use at various periods. Beer can 
 be made to vary greatly in its quality according 
 to the way in which this process of brewing 
 has been carried on. Of course the stronger 
 the wort, the more sugar and the more alcohol 
 as the result of fermentation ; but the fermen- 
 tation may be carried up to various points. 
 By stopping it before the latter stage, the sweet 
 ales are made, which become stronger by 
 keeping. If the fermentation is not arrested 
 but carried on till the sugar is exhausted, and 
 a large • quantity of hops is added, the pale 
 bitter ales are produced. 
 
 BRICK. — A building material made of 
 clay in rectangular blocks, and baked in the 
 sun or by fire. When they are well made, arid 
 properly burned, there is no substance for 
 building purposes equal to bricks in durability. 
 All clays consist of two kinds of earth, alumina 
 and silica, and when kneaded with water form 
 a paste that is plastic or capable of being 
 moulded into any form. In many parts of the 
 country, good brick earth exists in a natural 
 state, but frequently there is either too 
 , much or too little sand, and this has to be 
 rectified either by adding " fat " or sticky clay 
 or sand. 
 
 The common process of brick-making is as 
 follows : Brick earth, consisting of a clayey 
 loam, is usually dug in September and exposed 
 in heaps of a few feet in height to the action of 
 the frost during the winter, which pulverizes 
 and tempers it. The small stones are then 
 separated by grinding it in water and running 
 it through a grating. It is then mixed with 
 water to the consistency of cream, and after 
 
 BRIGHT'S DISEASE 
 
 47 
 
 standing till it has acquired a sufficient past- 
 iness, it is tempered by being run through a 
 pug-mill, when it is ready to be moulded. 
 Before the invention of the pug-mill, the mortar 
 was thrown into a shallow pit in which it was 
 trodden out by the feet of men and oxen. As 
 the clay comes out of the pug-mill it is taken 
 to the moulder's bench and separated into small 
 pieces. Each of these pieces is then placed 
 into the mould, pressed flat, and the fbp scraped 
 off with a flat stick. The newly moulded bricks 
 are then carried in a wheelbarrow to a place 
 where, arranged on each other diagonally, with 
 spaces between, they are dried in the air suffi- 
 ciently to bear removal, and are then ready for 
 burning. Should the weather be fine, a few days 
 will suffice for this drying. In baking bricks 
 they are arranged either in kilns or clamps. 
 The former are permanent ovens on an im- 
 mense scale, and are commonly used in 
 England ; the open method of arranging the 
 bricks so that they form their own ovens is the 
 plan almost universally adopted in this country. 
 The top and sides of these kilns or clamps are 
 built of bricks that have been baked, and flues 
 for the heat are carried through every part of 
 the pile. From 20,000 to 1,000,000 bricks are 
 baked in one kiln, and the average time for bak- 
 ing is eight days. 
 
 In purchasing bricks care should be taken 
 to select those which have been well burned, 
 and which look smooth and solid. If the 
 baking has been imperfectly done, or the pro- 
 portion of sand in the clay was. too great, the 
 bricks will crumble to pieces when exposed to 
 the weather. A good test when hard bricks 
 are desired, is to soak a piece in water ; if the 
 baking has been thorough it will not dissolve 
 into mud. 
 
 BRIGHT'S DISEASE— A term applied to 
 a number of different affections of the kidneys, 
 so called because they were first described by 
 Dr. Bright. The causes of kidney diseases are 
 any which cause congestion of the kidneys— ^in- 
 dulgence in strong drink, exposure to wet and 
 cold, scarlet fever, fever and ague or similar dis- 
 eases, and pregnancy. The symptoms of Bright's 
 disease depend upon whether the patient suf- 
 fers from the acute or chronic form. In acute 
 cases there are pains in the back and loins, at 
 first slight and occasional, but gradually dull, 
 heavy, and settled, accompanied with restless- 
 ness and fever, and the usual functional disor- 
 ders in other organs ; loss of appetite, vomiting 
 and sometimes purging, and diminution or 
 entire, suppression of the urine. These symp- 
 toms are succeeded by swelling of the face- 
 and extremities, and in extreme cases by gen- 
 eral dropsy. Should the above symptoms fail 
 to point out the disease, heat applied to the 
 urine will at once indicate its character, as there 
 is in Bright's disease always more or less al- 
 bumen in the urine which solidifies on the 
 application of heat. The symptoms other than 
 those furnished by boiling the urine, unless 
 dropsy exists, are as a rule so obscure in 
 chronic cases as rarely to be recognized except 
 
48 
 
 BRINE 
 
 BROCCOLI 
 
 by a practiced physician. Acute cases of 
 Bright's disease usually recover under suitable 
 treatment. Chronic cases are indeed incurable, 
 but with careful attention to the health, and 
 judicious professional care and advice, life is 
 often prolonged for many years. Medical aid 
 must be had in all cases. 
 
 BRINE.— The solution of salt and saltpetre 
 usually made use of in preserving meats. An 
 .excellent brine maybe made by mixing a pound 
 and a half of sugar or molasses and two ounces 
 of saltpetre (or saleratus) in four gallons of 
 water ; if it is to last only a month or two, put 
 in six pounds of salt, if longer nine pounds. 
 Boil all together gently, skim, and then let it 
 cool. Put the meat in the vessels in which it is 
 to stand, and pour the brine on till it is covered. 
 At least once in two months the brine should 
 be boiled and skimmed, and have two ounces 
 of sugar and half a pound : of salt added. 
 Even then it is doubtful if ' brine can be 
 kept fit for use beyond a few months' time. 
 It acquires poisonous properties from standing 
 long in contact with the meat, and unless 
 the scum which rises to the surface is kept 
 carefully skimmed off, fatal effects may result 
 from its use. 
 
 BRISKET. — That portion of the breast of 
 beef which lies next to the ribs. It is rather 
 coarse in grain and in flavor, but makes excel- 
 lent soup or broth, and is a very good piece 
 corned or salted. (See Beef.) 
 
 BRISTOL-BOARD.— A kind of stiff strong 
 pasteboard, made smooth by glazing, and much 
 used for boxes, and such portions of needlework 
 as require stiffening. It is also much the 
 best material for the cutting of patterns which 
 are much in use. 
 
 BRISTOL-BRICK.— A sort of brick used for 
 cleaning steel and all .kinds of cutlery, man- 
 ufactured for some years exclusively in Bristol, 
 England. A sniall vein of sand suitable to 
 the purpose was found near Liverpool, but was 
 soon exhausted. Shortly afterwards the same 
 kind of sand used in the Bristol bricks was 
 discovered by accident at South Hampton, 
 N. H. ; and since that time, bricks fully equal 
 to the imported article have been manufactured 
 extensively in this country. In using, pulver- 
 ize and rub with a wet cloth. 
 
 BRITANNIA. — A composition of tin, anti- 
 mony, copper and brass, which has entirely su- 
 perseded pewter and tin in the manufacture 
 of very many articles of household use. It is 
 not easily acted upon by acids, and is perfectly 
 safe to use for cooking and table purposes. 
 It also takes a high polish, and does not 
 readily tarnish; when kept very bright it 
 has great beauty,, far excelling pewter, and 
 approaching in lustre to silver. There are vari- 
 ous qualities of Britannia ware, arising from the 
 introduction of lead into some kinds of it; 
 the best is firm and silvery looking, and will 
 not easily bend. Coffee-pots, tea-pots, and 
 similar utensils, made of the britannia metal 
 should not be placed on the fire, as they are 
 liable to melt on fires at high temperatures. — 
 
 Most of the silver-plated goods now in such 
 general use have britannia for their base. 
 
 BROADCLOTH. — A fine quality of woollen 
 cloth, about twenty-nine inches wide, and very 
 closely woven, with a short smooth nap. It is 
 manufactured chiefly for men's outer garments, 
 though used also for ladies' cloaks, coats, and the 
 like, and may be had in any of the darker colors. 
 In cutting broadcloth, shrink it first by wetting 
 in cold water and exposing to the sun, and be 
 careful to cut. so that the nap will smooth down- 
 wards. 
 
 BROCADE. — Brocade proper is a stout silken 
 stuff, variegated with gold and silver, raised and 
 enriched with flowers, foliage, and other orna- 
 ments, and was very much used for women's 
 dress during the 17th and 18th centuries. This 
 fashion of dress was never in good taste' and 
 did not last long, and the name was then given 
 to riqh silk stuffs which were adorned with 
 worked flowers without gold or' silver. At 
 present the term brocade is applied to various 
 silksj- as satins, taffetas, lute-strings, and even 
 to woollen stuffs and grosgrains, if they are 
 ornamented with flowers or other figures. 
 
 BROCATBL. — A fabric of silk or wool, or of 
 both combined, used for upholstering ; it is usu- 
 ally of rich designs, requiring the greatest care 
 in its wearing ; and until very lately was woven 
 exclusively on hand looms. The French bro- 
 catel is the best, but is very costly. 
 
 BROCCOLI.— A species of cabbage very 
 closely resembling the cauliflower, from which 
 it differs by no very precise characteristic 
 save that in most varieties the head of the 
 broccoli is purplish, while that of the cauli- 
 flower is white. The broccoli is very hardy 
 and prolific, and may be raised by sowing the 
 seed in open beds early in the spring, or in 
 summer, or autumn, and transplanting the 
 plants once or twice. It has a woody stem, 
 and may be propagated by cuttings as well as 
 by seed. To do this take a portion of the old 
 stem containing an eye or bud, dry it well in 
 the sun, then Stick it into the garden soil, and 
 do not water till it shows signs of growing. 
 Plant in rows like cabbage. Broccoli is gener- 
 ally abundant in the market from September to 
 November. 
 
 Boiled Broccoli.— Clean and wash the 
 head well in cold water, throw into boiling 
 water with a little salt and a little flour, and bofl 
 till tender, which will take from ten to fifteen 
 minutes, and then drain them. Serve hot with 
 drawn butter. 
 
 Eggs (Broccoli with).— Boil two or three 
 heads as above ; have ready two teacupfuls of 
 butter drawn in the usual way, and beat into it, 
 while hot, f6ur well whipped eggs. Lay but- 
 tered toast on the bottom of a hot dish and 
 place on this the largest head of broccoli 
 whole, as a centre-piece, arrange the smaller 
 heads quartered about this, and pour the effe- 
 sauce over the whole. 
 
 Fried Broccoli.— Prepare as above, and 
 boil about five minutes or until half done ■ 
 then dip them in batter and fry in hot fat' 
 
BROILING 
 
 BRONZE 
 
 49 
 
 Dish them in a hot dish, sprinkle salt all over 
 them, and serve at once hot. 
 
 BROILING. — -For .steaks," chops,' and in 
 fact all kinds of meat, broiling is in every 
 respect a tetter method of cooking than frying. 
 It produces a much more palatable and whole- 
 spine dish, and has the further recommendation 
 of being the most expeditious and simplest 
 mode of cooking. Broiling is simply a quicker 
 kind of roasting, the meat being placed over 
 instead of before the fire. In order to do it 
 well the fire should be glowing hot and free 
 frQm smoke, and the meat should be, turned 
 often so as to expose all sides to the heat 
 equally ; for this purpose broiling tongs should 
 be used, and not a fork which lets out the gravy. 
 As the . surface of the meat is set firm almost 
 immediately-, the internal juices are retained, 
 and this accounts for the great juiciness and 
 savoriness of meat well broiled. Of all methods 
 of cooking, broiling is the best suited and most 
 acceptable to invalids ; and it recommends itself 
 to small families, and those who have to do 
 their own cooking, as affording a means of 
 dressing a small quantity of meat hot as 
 delicately as the largest quantity. The time 
 required for broiling will depend on the kind 
 of meat, and the thickness of the slices into 
 which it has been cut; but for the ordinary 
 steak or chop^fif teen minutes will usually suf- 
 fice. 
 
 Steaks or cutlets may be quickly cooked 
 with a sheet or two of lighted paper only, in 
 the apparatus shown below, and called a 
 Conjuror. Lift off the coyer and lay in 
 the meat properly seasoned, with a small slice 
 of , butter under it, and insert the lighted paper 
 in the aperture shown in the plate ; in from 
 
 A Conjuror. 
 
 eight to ten minutes the meat will be done, and 
 found to be remarkably tender, and very 
 palatable : it must be turned and moved occa- 
 sionally : during the process. This is an 
 especially convenient mode of cooking for 
 persons whose hours of dining are rendered un- 
 certain by the nature of their avocations. 
 
 BROKEN BONES. (See Fractures.) 
 
 broma. (See Chocolate.) 
 
 BRONCHITIS. An inflammatory disease 
 of the bronchial tubes or. air passages between- 
 the lungs and the throat. It is rarely a serious 
 disease except in the young, aged and feeble. 
 Its treatment had, however, better be left to 
 the medical adviser. Bronchitis, when not 
 4 
 
 simply a companion of some other disease, is 
 not unfrequently brought on by cold or sudden 
 changes in the weather;' and the symptoms 
 are at first those of a common cold in the 
 head, accompanied by fever, and an occasional 
 hacking cough. The cough increases in fre- 
 quency, pain in the chest is experienced during 
 the act of coughing ;'. and the patient has a 
 feeling of weariness and oppression. If the 
 attack is severe, all these symptoms become 
 more intense, and moderate fever is developed. 
 The breathing in asthytnatj.c persons produces a 
 kind of wheezing nqise, and * as the disease 
 progresses, the mucus raised in coughing 
 becomes thick, , yellowish and viscous. The 
 cough is then said to become loose, and a feel- 
 ing of comfort .is experienced. In the course, 
 of a few days, if the disease has been arrested, 
 the symptoms begin to decrease in severity, 
 the expectorated matter becomes less abundant, 
 the pain in the chest and difficulty of respira- 
 tion pass off, and the disease ends in conva- 
 lescence. 
 
 Treatment.— In the earlier stages of catarrh 
 the development of bronchitis may frequently 
 be arrested by frequent use of a gargle 
 made by dissolving a teaspoonful of com- 
 mon saleratus or chlorate of potash in a 
 tumbler of water. Should this fail, and bron- 
 chitis become developed, a mustard plaster 
 should be applied to the chest (not strpng 
 enough to draw a blister), the feet bathed in 
 hot water, and warm emollient drinks, such as 
 barley water or linseed tea, administered. Ten 
 grains, of Dover's powder taken at bedtime 
 by an adult has a marked influence in shorten- 
 ing the disease. If the obstruction becomes 
 great and breathing difficult, an emetic may be 
 given, and the bowels, if constipation exists, 
 should be kept open during the whole course 
 of the disease by mild laxatives. The diet of 
 the patient while the bronchitis maintains its 
 hold upon him should be low and farinaceous. 
 Chronic Bronchitis, which is sometimes a 
 sequel to the acute, and sometimes a disease 
 of old age, shows fewer marks of inflammation 
 but more of thickening and dilatation of |he 
 air tubes ; the cough is generally loose and the 
 expectoration abundant and easy. Chronic 
 bronchitis unattended by. asthma or dilatation 
 of the air cells gives little difficulty in breath- 
 ing, and does not tend directly to destroy life. 
 The treatment should be conducted under the 
 direction of an intelligent physician. 
 
 BRONZE. — An alloy of copper and tin, to 
 which lead, zinc, and silver are sometimes 
 added to give greater brilliancy to the com- 
 pound, or to render it more fusible. The zinc 
 is generally added in the form of brass, and 
 sometimes brass is used instead of tin; the 
 compound is then "nothing more than brass 
 with a very large proportion of copper. In 
 former times bronze was extensively employed 
 in the manufacture of .domestic utensils and 
 articles of ■ furniture ; it is at present used- to 
 some extent for similar ' purposes, but the 
 modern improvements in casting iron, which is 
 
50 
 
 BROOM 
 
 BRUSHES 
 
 a much cheaper material, have superseded the 
 use of bronze for most purposes. The chief 
 use to which it is put now in household art 
 is in the manufacture of statues, vases, can- 
 delabra, candlesticks, lamps, brackets, door 
 knobs, and other articles of ornament. For 
 these it is one of the richest, most manage- 
 able, and most durable of substances; and 
 there are many other articles of household 
 ornament or utility to the manufacture of 
 which it might be advantageously applied. 
 Bronze requires, no " cleaning " in the ordinary 
 meaning of the word, since the dark olive 
 color which it acquires by age and exposure is 
 considered one of its greatest beauties. Should 
 it become greasy or spotted, however, it may 
 be washed in warm water with plenty of good 
 soap and gentle rubbing. 
 
 BROOM. — A family of plants embracing 
 several species of shrubs and small trees, with 
 leaves in threes, and yellow or purplish-white 
 flowers. The Spanish broom is hardy and 
 rapid in growth, and will thrive in any dry and 
 slightly sandy soil. Propagated by cuttings. 
 
 Broom. — A new broom always gives trou- 
 ble by sowing the carpet with fine bits that 
 break from the ends of the corn. This may be 
 prevented by holding it, for a few minutes, im- 
 mersed nearly up to the point where it is sew- 
 ed, in boiling suds. The corn will not become 
 brittle so soon with age, if the broom is' kept 
 habitually moist. Too thick a handle makes 
 tiresome sweeping ; a painted or varnished 
 handle should never be used. Never sweep 
 in a sick-room; take up the dust by going over 
 the carpet with a damp sponge. 
 
 BROTH. — In English and French cookery, 
 especially in the latter, broth or bouillon forms 
 the basis of nearly all soups and gravies, as 
 well as of many other dishes ; and this is one 
 reason of their superiority to similar prepara- 
 tions in American cookery in which w,ater or 
 milk is used instead. Properly speaking, broth 
 is made only from beef with such vegetables 
 and spices as are necessary to flavor it ; but 
 the term is also commonly applied to a sim- 
 ilar preparation of mutton and veal, and of 
 barley. 
 
 Barley Broth. — Take four ounces of 
 Scotch barley, four ounces of onions, four 
 ounces of oatmeal or Indian -meal, and two 
 ounces of butter. After washing the barley 
 well, soak it- in cold water for twelve hours. ; 
 then set it on the fire in two quarts of water, 
 adding the onions and a little salt, and boil 
 
 fently for an hour and a quarter. Melt the 
 utter in a saucepan, stir in the meal till it be- 
 comes a paste, and then add a little of the 
 broth gradually till it is of a proper thickness 
 to' mix with the whole quantity ; stir well to- 
 gether till it boils, and add a dram of pounded 
 celery seed mixed with a little broth; simmer 
 gently a quarter of an hour longer, and serve. 
 Beef Broth. (See Soups.) 
 Mutton or Veal Broth. — To each pound 
 of meat add a quart of cold water, bring it 
 gently to a boil, skim it very clean, add salt 
 
 in the same proportion as for bouillon (see 
 Soups), with spices and vegetables also, un- 
 less unfavored broth is desired, when a few 
 pepper-corns, a blade or two of mace, and a 
 bunch of sweet herbs will be sufficient ; though 
 for some purposes, even these, with the excep- 
 tion of the salt, had better be omitted. Sim- 
 mer the broth for about four hours, unless the 
 quanity be very small, when from two and a 
 half to three will be sufficient. A little rice 
 boiled down with the meat will both thicken the 
 broth and render it more nutritious. Strain 
 it off when done, and let it stand till quite cold 
 that the fat may be entirely cleared from it ; 
 this is especially needful when it is to be served 
 to an invalid. 
 
 BRUISES. — In slight bruises, if there is 
 much pain, warm applications, such as a bread 
 poultice, or flannel dipped in very hot water 
 and frequently renewed, will usually afford re- 
 lief. A thin slice of raw meat bound on the 
 part is said to remove the discoloration quicker 
 than anything else. If inflammation sets in, 
 an application of ice will deaden the pain. 
 An ice-bag, if the spot will support it, or cold 
 water is most grateful. A lotion of one tea- 
 spoonful of arnica in six of water is a popular 
 remedy for relieving pain and promoting the ab- 
 sorption of the blood poured out by the rup- 
 tured vessels ; arnica alone is apt to prove 
 irritating to the parts in persons possessing 
 very sensitive skins, if used too freely. The 
 so called " Anodyne liniment," that which 
 can be obtained from the apothecary, is very 
 useful in ordinary bruises of a painful charac- 
 ter. If the contusion is severe and inflamma- 
 tion threatens, warm bread poultices or hot 
 flannels may be applied. The patient must be 
 kept quiet for some days, and avoid stimula- 
 ting food or drinks. The change of color in the 
 injured part from black, through many degrees 
 of shade to a dingy yellow is due to alteration 
 in the effused blood, and is an indication of slow 
 recovery. In those cases when the wound is 
 very severe, medical aid must be summoned at 
 once, and the only treatment that can be ven- 
 tured on without such aid is to support the in- 
 jured part, especially during removal, and ap- 
 ply cold water, dressing and stiff bandages.- 
 When the wound is on the head, and of such 
 severity as to stun the person injured, place the 
 patient in a recumbent posture, incline the head 
 slightly backward, and those who are anxious to 
 do something may try to bring about a reaction 
 by causing him to inhale pungent salts, harts- 
 horn, or any strong scent. Bathe the bruise 
 with cold water and at the same time apply 
 mustard poultices or hot lotions to the wrists 
 and ankles. Perfect quiet after such a contu- 
 sion is very important, as inflammation of the 
 brain may possibly result from it. 
 
 BRUSHES are more used than people 
 generally realize. When practicable, it is 
 worth while to occasionally lay in an assort- 
 ment from the factory, rather than buy them 
 piecemeal from the druggist, grocer, etc. 
 The most costly are generally cheapest, infe- 
 
BRUSSELLS SPROUTS 
 
 BUCKWHEAT 
 
 51 
 
 fior ones hot only being perishable but doing 
 no work while they last. 
 
 The bristles should always be set in one 
 solid piece of wood or bone. Supplementary 
 pieces glued on the back tend to come off. 
 
 White bristles in toilet brushes are not as 
 stiff or durable as unbleached brown or black 
 
 A crumb-brush used a few times is not fit to 
 come on to the table. A metal crumb-scraper 
 is much preferable. A brush used with water 
 should afterwards be placed where it will dry 
 moderately fast. Water will soften it, and great 
 heat will make bristles brittle. (See CLEANING. 
 For tooth-brushes, see Teeth.) 
 
 BRUSSELS SPROUTS. — A species of 
 the cabbage family much esteemed ori the 
 Continent and in England but not much culti- 
 vated here. It closely resembles Savory, is 
 very tender, and considered by epicures to be 
 the best of all the cabbage tribe. The sprouts 
 are best after the frost has touched them, and 
 are in season from September to January, and 
 are eaten as greens. They should be drained 
 carefully after boiling (like Broccoli), and 
 eaten hot with bechamel sauce. (See Bechamel 
 under Sauces.) 
 
 BUCCANED MEAT. — Buccaning is a 
 method of preserving meat practised in some 
 parts of the West Indies, and the pirates who 
 infested those islands in the seventeenth 
 century received their name of . " Buccaneers" 
 from their raiding upon the settlers' flocks and 
 'curing the meat in this way. The flesh is cut 
 in pieces of the length of the arm and salted in 
 the usual way ; next day the pieces are laid 
 upon a grating or hurdle, made of sticks and 
 called a bucan, and placed at some height 
 above the ground ; a wood fire is made below 
 and a thick smoke produced. The meat is 
 thus partly roasted and partly dried as well as 
 smoked. Large quantities are cured in this 
 way in the hunting region of Cuba, San Do- 
 mingo, and Jamaica, and the flavor is said to be 
 peculiarly rich and delicious. Occasionally it 
 is brought to this country, and the process 
 might be tried here with advantage. 
 
 BUCKRAM. — A coarse kind of linen cloth, 
 stiffened with glue, and originally having open 
 holes or interstices between the threads. It is 
 used chiefly for stiffening certain portions of 
 men's coats and ladies' dresses, and as the 
 groundwork for worsted work. and some kinds 
 of heavy embroidery. 
 
 BUCKSKIN.— The skin of the deer 
 tanned in a peculiar manner which renders it 
 extremely soft and pliable. Buckskin has pol- 
 ishing powers which render it much superior 
 to cloth, and every housewife should have at 
 least one piece for brightening silverware and 
 jewelry, and another for polishing finely finish- 
 ed furniture, such as pianos, etc. Nothing 
 equals it for cleaning windows, cutlery, looking- 
 glasses, and the like, and the choicest metallic 
 articles that are liable to rust should be laid 
 away in it when not in use. In buying buck- 
 skin see that it has no hard or lumpy spots in 
 it, as these indicate that it is imperfectly tanned 
 
 and comparatively worthless in consequence. 
 Always use it dry— buckskin is ruined generally 
 when it has been wetted. 
 
 BUCK-WHEAT.— Though it is hardly en- 
 titled to rank among the cereals, buckwheat is 
 extensively cultivated for human food in this 
 country and on the continent and to a much 
 less extent in England. It can be grown on 
 poor sandy soils if plowed in as a green crop. 
 It grows rapidly with little cultivation ; and it 
 is excellent food for poultry. Cows are largely 
 fed on buckwheat bran. It increases the 
 quantity of their milk but makes it thin. Buck- 
 wheat contains more sugar than barley even, 
 and is used chiefly in the United States for 
 making the delicious dish called buck-wheat 
 cakes. These cakes are extremely palatable, 
 easily digested,, and though they do not contain 
 all the elements of nutrition, their deficiencies 
 are made up by eating with them molasses, or 
 sugar, or butter, or cream. In buying buck- 
 wheat flour, get only small quantities at a time 
 and keep it in a tightly covered box or tub. It 
 is sometimes infested with little black bugs, 
 and an examination must occasionally be made 
 for them. 
 
 Buckwheat Cakes.— I. Take .--Buckwheat 
 flour, I qt ; milk or water, i pt ; yeast, y z teacup- 
 ful ; salt, I teaspoonful. 
 
 Mix a quart of buckwheat flour with a pint 
 of lukewarm milk or water, and half a tea-cup- 
 ful of home brewed yeast, or I dessertspoonful 
 of distillery yeast, and set to rise over night. 
 In the morning add half a teaspoonful of salt 
 and if the batter is at all sour add a teaspoon- 
 ful of saleratus dissolved in a little milk and 
 strained, or a teaspoonful of soda. If the 
 batter is too thick to pour out easily, add 
 enough warm milk or water to thin it. Make 
 the cakes large, and fry them in just enough 
 fat to keep them from sticking to the griddle. 
 
 If a cupful or so of the batter be left in the 
 bottom of the vessel in which it is mixed, it 
 will serve as a yeast for the next night instead 
 of getting fresh yeast. In cold weather this 
 plan will answer for a week or more without 
 setting a new supply. 
 
 n. Take .--Buckwheat flour, I qt; Indian 
 meal, I teacupful ; yeast, yi teacupful ; mo- 
 lasses, 2 tablespoonfuls ; salt, I teaspoonful ; 
 milk or water. 
 
 Mix one quart of buckwheat flour, a tea- 
 cupful of Indian meal, half a teacupful of 
 yeast; two tablespoonfuls of molasses, and 
 one teaspoonful of salt, in enough warm water 
 or milk to make a thin batter. Beat thor- 
 oughly, and set to rise over night in a warm 
 place If the batter is at all sour in the morn- 
 ing, stir in a teaspoonful of soda or saleratus 
 dissolved in a little hot water. These are the 
 best kind of buckwheat cakes. 
 
 Quick Cakes. — Take .--Buckwheat flour, 3 
 pts ; warm water 1 pt ; soda 1 teaspoonful ; 
 cream tartar, 1 teaspoonful. 
 
 Take three pints of buckwheat flour; one 
 teaspoonful of soda dissolved in a pint of warm 
 water; mix thoroughly, and then add one 
 
52 
 
 BUDDING. 
 
 and a half teaspoonfuls of cream tartar dissolved 
 in a few spoonfuls of hot water. Stir together, 
 adding a little warm water, and fry immediately 
 Use salt pork to grease the griddle. 
 
 BUDDING. * — Budding consists in introdu- 
 cing the bud of one tree, with a portion of bark 
 and a little adhering wood, beneath the bark 
 of another, and upon the face of the newly form- 
 ing wood. It must be performed while the 
 stock is in a state of vigorous growth. An in- 
 cision is made lengthwise through the bark of 
 the stock, and a small cut at right angles at the 
 top, the whole somewhat resembling the letter. 
 T., Fisr. i. 
 
 .- 
 
 Fig- «• 
 
 Fig. j. 
 
 A bud is then taken from a shoot, of the 
 present year's growth, by shaving off the bark 
 an inch or an inch and a half in length, with 
 a small part of the wood directly beneath the 
 bud. Fig. 2. 
 
 The edges of the bark, at the incision in the 
 stock, are then raised a little, Fig. 3, and the 
 bud pushed downwards under the bark. Fig. 4. 
 
 Fig. 3. 
 
 Fig. 4. 
 
 A bandage of bass, corn husk, or other sub- 
 stance, is wrapped round, covering all parts but 
 the bud. The pressure should be just sufficient 
 to keep the inserted portion closely to the stock, 
 
 * The directions in this article on budding are selected , from 
 " The American Fruit Culturist" an excellent and compre- 
 hensive work by John J*, Thomas, published by Wm. Wood & 
 Co., New York. 
 
 but not such as to bruise or crush the bark. 
 
 Fig. 5. 
 
 The shoots containing the 
 buds should be cut when so 
 mature as to be firm and hard 
 in texture ; the^ are usually in 
 the best condition after the 
 terminal bud has formed. 
 
 To preve'nt withering, the 
 leaves must be immediately 
 cut off, as they withdraw arid 
 exhale rapidly the moisture 
 from the shoot. About one- 
 quarter of an inch of the foot- 
 stalks of the leaves should re- 
 main, to serve as handles to 
 the buds while inserting them. 
 Fig. 5. Fig. 6. 
 
 After being thus divested of leaves, they may 
 be safely kept and be sent hundreds of miles in 
 damp moss, or enclosed separately in thin oil 
 cloth. 
 
 ,'SV* 
 
 Fig. 6. 
 
 Fig. 
 
 When, by growth of the stock, the bandage 
 cuts into it, usually in ten days or more, it 
 must be removed. The bud remains dormant 
 till the following spring, when the stock is 
 cut off two inches or more above* it, before the 
 swelling of the bud. If cut closer, the end of 
 the stock .becomes .too 'dry, and. the bud often 
 perishes. All other buds must be then remov- 
 ed, and all the vigor of the stock or branch 
 thrown into the remaining bud, which immedi- 
 ately commences a rapid growth. 
 
 To secure a straight and erect tree, the new 
 shoot when a few inches long, is tied to the 
 remaining stump of the stock. Fig. 7. 
 
BUFFALO 
 
 BULBS 
 
 53 
 
 By another month, 'it the operation be well 
 performed, no further support will be needed 
 and the stump may be wholly cut away and the' 
 wound allowed to heal by the rapid formation 
 of new wood. See Grafting. 
 
 BUFFALO.— The meat of the buffalo ranks 
 very high as food, but as it can be obtained 
 only by hunting the buffalo on the plains of 
 the far West, it is not often found in the Eastern 
 markets. In the Western markets it appears 
 more frequently, and during December and 
 January can generally be obtained in the larger 
 cities. The flesh resembles that of beef, but 
 is darker and coarser, and the fat is solid and 
 reddish. Like all game, buffalo meat is better 
 if it is kept for some time after killing before it 
 is eaten ; and like the meat of all large animals 
 is better roasted than cooked in any other way. 
 It makes excellent steaks, however, and the 
 best way to cook these is to broil them, Indian 
 fashion, on the coals without any gridiron or 
 other utensil. Cooked thus they are even more 
 juicy and savory than venison. Buffalo tongue, 
 when properly cured, is also an excellent dish ; 
 the brains are often eaten raw by hunters ; and 
 the marrow bones are greatly esteemed, espe- 
 cially when roasted. Buffalo meat is cooked 
 and served in the same way as venison. 
 
 BUFFALO ROBE.— The skin of the buffalo, 
 dried with the hair on. It is very warm and 
 pleasant to the touch, and is much esteemed 
 by travellers ; but it is cumbrous and expensive. 
 
 BUGS. — How to Destroy. This term prop- 
 erly includes the numerous tribes of Hemipter- 
 ous insects, but it is commonly applied to that 
 worst of household pests, the bed-bug. It is 
 difficult alike to prevent bed-bugs from getting 
 into a house, and to get them out when once 
 they are in. They are very partial to certain 
 kinds of wood, and sometimes are fairly built 
 into the house ; or they may be brought in 
 from outside in boxes or baskets, in clothes, 
 or by the hired girl. So prolific are they too, 
 that two or three females " stock " the entire 
 house in one season if undisturbed. The best 
 weapon for fighting them is the most scrupulous 
 and vigilant cleanliness. All beds and bed- 
 steads should be examined at least once a week 
 in summer, and if any traces of bed-bugs are 
 found, the bedstead should be taken to pieces 
 and washed thoroughly with cold water and 
 soap, applied with a scrubbing brush. This is 
 the only way to destroy the eggs which are de- 
 posited during the summer in every crack and 
 crevice ; and unless these are destroyed the 
 bugs will increase in number, no matter how 
 many are killed. 
 
 After the scrubbing, the different parts of 
 the bedstead should be washed over with spirits 
 of turpentine ; and if this proves ineffective, an 
 ounce of corrosive sublimate, mixed in half a 
 pint of alcohol, or quicksilver Beaten up with 
 whites of eggs, may be 1 used. Both these last, 
 however, are deadly poisons, and should be 
 cautiously.used if at all. The " Persian Insect 
 Powder," which is harmless to man,but certain 
 death to all insects, is the best bed-bug poison 
 
 yet devised ; but it is not easy to procure an 
 unadulterated article. It should be sprinkled 
 plentifully in every chink and crevice. A so- 
 lution of potash is also good, and some recom- 
 mend highly simple kerosene oil ; others declare 
 salt and water to be unequalled. We shall 
 presently give a recipe for bed-bug poison which 
 may be relied on, but there are one or two 
 points to be mentioned first. Bed-bugs do not 
 confine their attention to beds, but make a home 
 in the walls, behind mantelpieces, and wherever 
 they can find a congenial crack, and they must 
 be warred upon here no less vigorously. If 
 there be any cracks in the wall-paper they 
 should be carefully pasted over with fresh 
 paper; or if the paper has'become loose from 
 the wall at any point, that also should be again 
 made fast. Bugs love to harbor in plaster work ; 
 but unless the paper be broken loose they can- 
 not make their way through it. If it be sus- 
 pected that they are secreted under the sur- 
 face, they should be shut in by pasting strong 
 brown paper over the chink between the board 
 and the flopr. 
 
 It is one of the discouragements of fighting 
 bed-bugs that one never knows when. the victory 
 is secured. Just when tfiey seem to have been 
 utterly destroyed, they will make their appear- 
 ance again in scarcely diminished numbers; 
 and, as we have said, one or two bugs will, pro- 
 duce hundreds in a single summer. The only 
 plan is to keep constantly on the lookout for 
 them, to keep the bed and its surroundings, 
 scrupulously clean, and to have some reliable 
 preparation ready to hand. 
 
 Bed-bug Poison. — Spirits of wine, half a pint ; 
 spirits of turpentine, half a pint ; crude sal- 
 ammoniac, i oz ; corrosive sublimate, I oz ; 
 camphor, i oz. This mixture should be injected 
 into the joints of the bedstead with a syringe, 
 or a sponge fastened on a stick ; all the rest of 
 the woodwork should be washed with it. 
 
 BULBS. — Bulbous plants produce some of the 
 best known and most beautiful flowers in our 
 gardens, and are extremely easy to cultivate. 
 The peculiar nature of the bulb is not generally 
 well understood.; it really partakes more of the 
 properties of a seed than of a root, for when in 
 the act of vegetating it sends down into the soil 
 roots, and into the air a living stem, and the 
 substance contained in the bulb decomposes 
 and nourishes the young plant. But the bulb 
 is removed, and from the roots another bulb is 
 composed which appears to be the same one 
 planted, yet it is its offspring, and the offshoots 
 or young bulbs are its suckers and are distinct 
 from the parent bulb. The Spring Flowering 
 Bulbs are the flowers of spring, and embrace the 
 Snowdrop, the Crocus, the Hyacinthe, Tulips, 
 Daffodils, Jonquils, Narcissus, Anemones, 
 Lily of the Valley, and the Ranunculus. They 
 should be planted in October or November, and 
 before the frost is fairly out of the ground 
 in the spring they shoot up their green and 
 well-sheathed stems, blooming in March and 
 April. Bulbs that can be preserved in the 
 house in a dry state during the winter and 
 
54 
 
 BULLOCK 
 
 BURGUNDY 
 
 bloom in the house, are called Summer Bulbs. 
 To this class belong the Japan Lily, Gladiolus, 
 Dahlia, Tuberose, Tigridia, Amaryllis formo- 
 sissima, Vallota, and Tritoma. They should 
 ,be planted in early spring (April or May), and 
 they will bloom, most of them, from July to 
 October. Besides these there are two families 
 of bulbous plants, excellent for indoor culture, 
 known as Cape Bulbs and Dutch Bulbs. 
 
 till morning. In the morning add two eggs mixed 
 with a teacupful of fine white sugar ; beat the' 
 whole together, and add enough of flour to make 
 a dough ; add one teacupful of dried currants, 
 and a sprinkle of nutmeg, and set away to rise 
 
 Most bulbs may be dug up, dried, and kept in 
 the cellar, in a box of sand, during the winter. 
 Further directions will be given under the names 
 of the special flowers {see Dahlia, Gladio- 
 lus, Tuberose, &c). A very beautiful orna- 
 ment can be secured by planting bulbs in a 
 vase, as shown in the cut. Each bulb must be 
 so planted that its stem will come out through 
 one of the holes in the vase. 
 
 BULLOCK. (See Beef.) 
 
 BULL-TROUT. — A large kind of sea trout, 
 not very delicate or palatable, and seldom seen 
 in our market. It is also called Gray-trout, 
 from its light silvery color. 
 
 BUNS. — Take:-Y\awx; butter, I tablespoon- 
 ful ; boiling water, 4 pt ; home-made yeast, \ 
 teacupful ; eggs, 2 ; sugar, I teacupful ; dried 
 currants, I teacupful; nutmeg; milk; J pt.' 
 
 Put a tablespoonful of butter in half a pint 
 of boiling water ; when melted add half a pint 
 of milk,Tialf a teacupful of yeast, half a tea 
 spoonful of salt, and flour enough to make a 
 stiff batter ; mix this at night and set to rise 
 
 Paper Basket for Buns. 
 
 until time to bake for tea. Then make the 
 dough into small cakes, place them close 
 together in the pans, and let them rise again un- 
 til very light. Bake them about half an hour. 
 When done brush the buns over with a mixture 
 of a teaspoonful each of milk and molasses, and 
 set them in the oven for two or three minutes 
 to dry. 
 
 Bath Buns. — Take .--Flour 1 yi lbs ; butter, 
 X lb; milk, % pt ; home-made yeast, ^tea- 
 cupful ; loaf sugar, % lb ; eggs, 4 ; citron, 1^ 
 oz ; caraway seed, % oz. 
 
 Rub a quarter of a pound of butter into a 
 pound and a half of flour, adding a pinch of 
 salt. Mix half a pint of warm milk with half 
 a teacupful of yeast ; pour into the middle of 
 the flour, cover it, and set before the fire to 
 rise ; when risen add a quarter of a pound of 
 crushed loaf sugar, half an ounce of caraway 
 seeds picked and washed, four eggs well beaten, 
 and an ounce and a half of candied citron cut 
 in thin slices. Make up the buns, lay them on 
 baking tins, and let them rise again until quite 
 light. Bake them in a quick oven : when done, 
 brush them over with beaten egg and s^ft sugar 
 over them. 
 
 BUNIONS. — Bunions, like corns, are occa- 
 sioned either by the wearing of shoes which 
 are too narrow and too short, or too large and 
 badly fitting, or made from leather that is hard or 
 unyielding to the foot. Shoes and stockings are 
 the cause of all bunions, and the first step in the 
 remedy is to so construct and adjust them as 
 to avoid the evil. The common plan of soak- 
 ing bunions in warm water and then paring 
 them will not prove effective unless the paring 
 is_ very smoothly and carefully done. S craping 
 with a sharp knife is better than paring, ana 
 should be continued until the skin feels soft 
 and flexible. A good plan to soften the 
 hardened skin is to dissolve a piece of ammonia 
 of the size of a pea in an dunce (two table- 
 spoonfuls) of water and apply hot. It must be 
 remembered, however, that there is no cure for 
 bunions except the wearing of smoothly fittino- 
 stockings, and shoes which do not rub upon 
 the spot. 
 
 BUREAU. (See Furniture.) 
 
 BURGUNDY.— The choicest wines of the 
 ancient province of Burgundy in France are 
 
BURNS 
 
 among the richest, most aromatic, and del 
 icately flavored in the world. They are im- 
 perfectly known in this country, but if proper- 
 ly bottled they can be brought over in good 
 condition, and it is to be hoped they will 
 become better known especially in our sick 
 rooms. The Burgundy wines are of two kinds 
 ■white and red. The red is much the finer of 
 the two, but the best of these rarely leave 
 France. The first in quality of the red wines 
 is the Romance Conti, but this is not easy to 
 get even in France ; the next in order of ex- 
 cellence are Clos Vougeot, Chambertin, Poni- 
 ard, Nuits, Volnay, and Beaune. The Macon 
 wines are lighter and of a lower grade. The 
 higher grades of Burgundy should De drunk at 
 the temperature of the room, never iced. 
 High \ grade' Burgundies will keep for from 
 twenty to thirty years, or even longer, while 
 the lower grades are best at the age of from 
 five to ten years. Burgundies are often served 
 in a cradle. (See Cradle.) 
 
 The white Burgundies are smaller in number 
 and inferior in quality to the red ; but some of 
 them rank very high for their fine flavor, as the 
 Chablis, Mont Racket, La Goutte d'Or, and 
 Lis CTiarines. 
 
 Burgundy is recommended to invalids as a 
 
 light, mildly stimulating, but highly tonic drink. 
 
 It should always be drunk a trifle warmer than 
 
 " the temperature of the room ; and should be 
 
 served ixt a cradle. (See Cradle.) 
 
 BURNS. — The treatment of burns is of the 
 most delicate and difficult character, and un- 
 less the wound is very slight the doctor should 
 be at once sent for. As, however, prompt action 
 is very important, there are a few points which 
 every member of a household should' under- 
 stand. And first the amount of pain suffered 
 is no index to the severity of the wound ; on the 
 contrary, in really severe and dangerous burns, 
 the shock to the nerves is so great that very 
 little pain is felt, and its presence is rather of 
 good omen than otherwise. The absence of 
 suffering must be taken as an indication of 
 extreme and imminent danger. In the next 
 place the probable result of a burn will 
 depend upon the part injured and the extent of 
 surface which has been burned. Thus severe 
 burns about the chest and abdomen, especially 
 in children, are almost always fatal ; and burns 
 of the lower extremities are more dangerous 
 than the same injuries affecting the face, neck 
 or arms. A deep burn, too, which may involve 
 the loss of a limb is not so likely to prove fatal 
 as a comparatively slight wound covering a 
 large part of the body's surface. 
 
 Treatment. — The treatment of burns in the 
 first stages should consist of moist and warm 
 applications. Dry flour is very good and may 
 be sprinkled over the wound if it be slight, or 
 if nothing better is at hand. Raw cotton, or 
 wadding in sheets, such as is used in ladies' 
 dressing, may be laid on and shpuld be used 
 freely enough to entirely exclude the air. 
 Moist applications are best used warm. Wet 
 a piece of old linen or cotton cloth in a mixture 
 
 BURNING FLUID 
 
 55 
 
 of equal parts of Jime-water and linseed . oil, 
 shaken well together, and apply it to the in- 
 jured part; cover this with another dry cloth 
 and secure it with a bandage. If the mixture 
 of oil and lime-water is not at hand the wound 
 may be covered with castor oil. Or a paste 
 may be made of powdered chalk and lard 
 spread half an inch thick on suitable cloths, and 
 applied to the parts, and covered with an outer 
 bandage ; this should be allowed to remain on 
 two or three days. Or in cases of severe in- 
 jury the parts may be brushed with turpentine, 
 and then covered with a mixture of equal parts 
 of turpentine and resin ointment, spread on 
 linen or wadding. An excellent application is 
 hot water and milk (equal parts), with a tea- 
 spoonful of carbonate of soda. A bread-and- 
 milk poultice serves the purpose very well. 
 If the milk is not at hand use warm, water with 
 plenty of soap in it ; and if you have no soap use 
 plain warm water with carbonate of soda, or 
 a little piece of common washing soda, not larger 
 than a small hazel-nu,t, to a pint of water, dis- 
 solved in it. Whatever is applied, keep the parts 
 thoroughly wet and well covered. The first 
 dressing of a burn should remain undisturbed 
 for at least twenty-four hours, or longer, and 
 then be repeated in a similar or modified form. 
 In after dressings larger surfaces must not be 
 exposed to the air ; either leave; a thin covering 
 and wet it with the lotion, or if you are using 
 anointment, remove only a small portion of the 
 dressing at a time, have everything in readiness," 
 and cover again as quickly as possible. It must 
 be borne in mind, however, that the treatment 
 of severe burns cannot prudently be ventured 
 upon without medical advice. When the burn 
 is very serious the chief danger is from the 
 sufferer sinking under the Shock ; it will be 
 necessary, therefore, to support his strength 
 with wine. If there be mudh pain and fretful- 
 ness, you may safely give to an adult thirty 
 drops of laudanum in a little water, and repeat 
 this in an hour, or a third time if needful. A 
 child ten years of age may take three drops of 
 laudanum in like manner; younger children 
 had better not have any, except upon a physi- 
 cian's prescription. 
 
 Chemical Agents sometimes come in con- 
 tact with the'skin. If lime get on the front of 
 the eye or under the eyelid, wash it well with 
 weak vinegar and water. If oil of vitriol, or 
 any strong acid has caused the burn, apply at 
 once lime-water, chalk or whiting and water, 
 carbonate of soda or common washing soda 
 and water ; in the absence of these use common 
 soap made into a thick batter with soft water ; 
 olive oil may afterwards be used freely. Alka- 
 lies — as quicklime, potash, or caustic ammo-, 
 nia — need the opposite treatment ; weak vinegar, 
 or much diluted acids, should be at once ap- 
 plied. Corrosive sublimate is rendered inert 
 by the free application of white of egg. But- 
 ter of antiniony,by water in abundance. 
 
 BURNING FLUID. — A mixture of oil of 
 turpentine and alcohol for illuminating pur- 
 poses. Its simplicity, cleanliness, and great 
 
56 
 
 BURNOUS 
 
 brilliancy of light have made it very popular 
 when, gas is not to be had'; but owing to the 
 large proportion of expensive alcohol which 
 must be used in making it, it is a very costly 
 illuininatibn, and the great danger which at- 
 tends its use should banish it from the house- 
 hold. Both alcohol and oil of turpentine are 
 very volatile ; that is, when exposed to the air 
 or not confined, they rapidly evaporate or rise 
 into the gaseous state. The vapor thus thrown 
 off is not only inflammable but explosive ; and 
 being generated also inside the reservoir of the 
 lamp' while burning, the lamp itself is liable to 
 explode at any time. The only lamp in which 
 burning fluid may be used with safety is New- 
 ell's lamp, made especially for this purpose on 
 the principle of Davy's safety lamp, and mount- 
 ed with fine wire gauze. Even then the can 
 for holding the fluid should have a sheet of the 
 gauze inserted under the lid, and another fixed 
 in the spout. 
 
 BURNOUS. — The burnous or Arab cloak is 
 made by taking 3 yds. of yard-wide material, 
 folding it in halves for the middle of the back 
 (Fig. 2), fastening it at b for the back of the 
 neck, from which point the curved line b a 
 indicates the cutting out ; this is longer than 
 is needful to meet around the neck, because 
 
 1 Fig. x 
 
 Burnous made up, 
 
 the cloak is designed to fold loosely across the 
 breast. The extra fulness in the back will 
 then drape itself into a very long graceful hood, 
 which requires aheavy tassel at d,{¥\g.2.) and 
 may be sewed up from d to b, or left open and 
 lined with silk. In Fig. 1, the burnous is 
 
 BUTTER 
 
 representedwithahood which can be drawn 
 over the head ; this is made by cutting the 
 cloak and hood apart following a diagonal 
 
 Middle of the back. 
 
 Middle of tlte front. 
 Fig. 2. 
 
 from bto c, (Fig. 2.) The cloak has then a 
 seam in the back, and the hood is shaped 
 according to taste. 
 
 BUSH-BEAN. — The common low, garden* 
 bean, growing on small bushes, and sometimes 
 called kidney bean. For cultivation (six 
 Bean). In cooking, shell into cold water and 
 boil until tender. fi. small piece of faf bacon 
 boiled with them is an improvement to them ; 
 if this is used do not add any salt. 
 
 BUTTER.— Butter is the oil of milk sep- 
 arated by the process called " churning." ' It 
 is the most popular and delicate of the class of 
 animal fats, and its dietetic properties are nearly 
 the same as those of vegetable oils, though ft 
 becomes rancid sooner than most other fats or 
 oils. When fresh and pure it is very whole- 
 some ; but it should be quite free from rancidity. 
 If salted when quite fresh its wholesomeness 
 is probably not at all impaired thereby; but 
 should it begin to turn rancid no amount of 
 salting can correct it. The flavor of butter de- 
 pends very much upon the food of the cows 
 from which it is produced; and for this reason 
 cows whose milk is' to be used for making but- 
 ter should have liberal pasturage, and if fed 
 should be given only, simple, pure, and nutri- 
 tious food. Good butter will not adhere to the 
 knife when it is cut. The greatest fault of 
 American butter is that it is too much salted 
 —it has been estimated that every ten pounds 
 of butter sold in the United States contains 
 one pound of salt, or more than three times 
 
BUTTERCUP 
 
 what the average would be in England. It is 
 also adulterated with mutton fat, lard, and the 
 \ \\ vegetable butters.. All these, however, are 
 ■ \ harder than butter, and cannot be perfectly 
 \ mixed with it, so that it is not very difficult to 
 detect their presence by close examination. 
 All butter bought at the stores should be worked 
 over thoroughly before using, not only to purify 
 it, but to preserve its freshness. 
 
 To Make. — Butter is made either with the 
 cream alone or with the milk and cream togeth- 
 er ; the former plan is said to produce the best 
 butter, and the latter the largest quantity. In 
 both cases the process is pretty much the same, 
 though the churning of cream alone is the method 
 Usually adopted in this country, and the cream 
 should be sour before it is taken from the milk. 
 The first requisite in the making of good butter 
 is perfect cleanliness in all the utensils con- 
 nected with the operation. All strongly-flavored 
 substances must be kept from the neighborhood 
 of the milk, the pans should be scalded just be- 
 fore the milk is put into them, the cream" should 
 be kept in a stone jar or crock, and the churn 
 should be scalded before using and then cooled 
 with ice or spring water. In hot weather it is 
 important to keep the milk, cream, and butter 
 as cool as possible ; for this purpose those who 
 have no ice-house or very cool milk-room should 
 hang the cream down the well. In winter the 
 temperature of the cream before the churning 
 begins should be about 6o° and the churn 
 should be scalded, so as not to cool the cream. 
 Any warming of the cream before churning 
 should be very gradual. When the cream or 
 milk is ready, churn steadily until the butter- 
 flakes begin to show around the dasher on the 
 top of the churn, then move slowly. The mo- 
 tion should always be steady and regular, 
 otherwise the butter is longer in coming. In 
 warm weather, if the butter is slow in coming, 
 pour a little cold water into the churn. When 
 the butter has come, take it up on the dasher 
 and put it into a wooden bowl or tray containing 
 very cold water ; then pour off the cold water, 
 squeezing and pressing the butter with a wooden 
 ladle. Set the butter away in a cool place to 
 harden, and then work it over and over until 
 every drop of buttermilk has been extracted 
 and the butter is yellow and solid ; throughout 
 the process use the wooden ladle and do not 
 touch the butter with the hands. When the 
 buttermilk is all worked out it is time to add 
 the salt ; on this no precise direction can be 
 given as tastes differ so much ; a good plan is 
 to notice the proportions which are most agreea- 
 blej and thereafter go by this measure. Mould 
 the butter into rolls or " pats " of the desired 
 size ; wrap each in a perfectly clean linen cloth ; 
 and pack in a stone jar, sprinkling a little salt 
 between the layers. ' Butter packed thus will 
 keep sweet and fresh for several weeks. 
 
 To Preserve. — If butter is to be kept a 
 long time it should be worked with especial 
 care and packed down hard in a perfectly clean 
 •stone jar or firkin; if the firkin is used, it 
 should be thoroughly seasoned and the bottom 
 
 BUTTERMILK 
 
 57 
 
 covered with salt and the sides rubbed with it. 
 The butter may now be covered with a strong 
 brine ; but a better way is to press a fine linen 
 cloth closely to the surface, and cover this 
 with a layer of fine salt, and a closely-fitting 
 lid. When butter is taken out, the cloth and 
 lid should be carefully replaced ; it is best to 
 take out enough to last a week as it spoils the 
 butter to let air in upon it every day. 
 
 Butter may be kept for a year or more by 
 mixing into it a preparation made of two parts 
 of fine salt, one of sugar, and one of saltpetre^ 
 in the proportion of one ounce of the mixture 
 to a pound of butter. Pack away so as to 
 entirely exclude the air. 
 
 Butter may be preserved without salt by 
 mixing honey With it in the proportion of an 
 ounce to a pound of butter. This has an 
 agreeable taste, will keep for years, and might 
 be useful on long journeys ; but as the portion 
 of honey is considerable it might not agree 
 with some constitutions. 
 
 To Restore. — Rancid butter may be restored 
 thus : Put fifteen drops of chloride of lime to a 
 pint of cold water, and work the butter in it 
 till every particle has come in contact with 
 the water ; then work it over in pure cold 
 water. 
 
 BUTTER (Drawn). (See Butter under 
 Sauces.) 
 
 BUTTERMILK. — This is the residue of the 
 milk and cream after the butter has been made, 
 and contains about two-thirds of the whole 
 original weight. When quite fresh it differs 
 from whole milk chiefly in the absence of the 
 butter or oily part; but it retains the sugar, 
 caseine, and salts of milk. It is very nourish- 
 ing, and being easier of digestion than whole 
 milk, it is sometimes recommended for invalids ; 
 and as it is extremely cooling, it forms a useful 
 and pleasant beverage in warm weather. When 
 kept for a day or two buttermilk acquires an 
 acidity; but the acid of buttermilk does not in- 
 crease the acidity of the stomach, or cause 
 flatulence, as vegetable acids commonly do, and 
 it may therefore be safely used by dyspeptics. 
 In this state it is refrigerant, and should not be 
 drunk while the body is unusually warm. 
 Where cream alone has been churned the but- 
 termilk is particularly rich and agreeable. But- 
 termilk cannot always be procured in the cities, 
 but it is easily made in small quantities by 
 shaking sour cream in a bottle, or beating, it in 
 a crock until "the butter comes." Do' not keep 
 buttermilk in glazed stoneware. 
 
 Fleetings (Buttermilk.) — When butter- 
 milk is added to boiling whey, and the two are 
 well mixed, a soft curd is thrown down, which 
 is excellent when eaten either hot or cold with r 
 bread. 
 
 Thickened Buttermilk.— If buttermilk be 
 put into a linen bag and all the whey strained 
 off, what remains is then much thicker, and, 
 eaten with sugar and cream, is excellent. 
 
 Whey (Buttermilk.) — This is a nice drink 
 for the sick. Put one quart of buttermilk in a 
 pan on the fire; when it boils up beat up the 
 
58 
 
 BUTCHER-MEAT 
 
 CABBAGE 
 
 yolk of an egg and stir in ; add a half teacup- 
 ful of cream or a tablespoonful of butter. Then 
 beat the white of the egg to a stiff froth and stir 
 it in. Sweeten to taste, and add spice if liked. 
 
 BUTCHER-MEAT.— Each of the different 
 kinds of animals slaughtered for human food 
 is • cut up differently m the shambles, and the 
 various joints of each are called by different 
 names ; it would not be easy, therefore, to treat 
 them all under one head. For full details as to 
 joints, etc., see separate subjects, as Beef, 
 Mutton, Pork, Veal. 
 
 BUTTERNUTS. — A species of the walnut, 
 resembling, when young, the common black 
 walnut, but longer and smaller. In the Eastern 
 States they are known as oil-nuts, and in Ohio 
 and neighboring States as white walnuts. 
 When npe, butternuts are of an oval shape, 
 not quite so large or rough as the black walnut, 
 and are of a different flavor, with an agreeable 
 
 taste, and rich in oil. When green and soft 
 they are excellent for pickling. They ripen in 
 September. 
 
 BUTTON-HOLES.— For cutting button- 
 holes there is a special kind of scissors, made 
 for the purpose, whjch are much better than 
 the ordinary kind; it is best not to cut the 
 hole to full size at first, but to lengthen it jf it 
 prove too small on trial. For broadcloth,. cut 
 the buttonhole with a chisel, on a board. The 
 best stitch is made by turning the thread round 
 the needle before it has been drawn entirely 
 through ; this is better than to draw the needle 
 through and then take up the loop. A stay 
 thread should first be put along each side of 
 the buttonhole, and a bar (or cross thread) at 
 each end before working it; in working the 
 buttonhole keep the stay thread as far from 
 the edge as possible. A small bar should be 
 worked at each end to add to its durability. . 
 
 c 
 
 CABBA3-E. — Properly speaking the cabbage 
 embraces a very numerous tribe of vegetables 
 used as food, such as the different kind of 
 Kales, Brussels sprouts, broccoli, cauliflower, 
 spinach, water-cress, etc.; but we shall restrict 
 the name here to the common cabbage \Bras- 
 f sica). Even of this there are so many varieties 
 that one or other is procurable at nearly every 
 season of the year. In his book on Foods, 
 Dr. Smith says that the cabbage "represents 
 the least nutritious class of vegetable joods, 
 and is perhaps less valuable for its direct nu- 
 tritive elements than for its indirect and me- 
 dicinal saline juices ; " but it is nevertheless a 
 most agreeable and useful adjunct in its season. 
 The young cabbages appear in the Southern, 
 markets in May or June, and are brought thence 
 to the North; the season in the Northern 
 markets begins in July, and lasts till cold 
 weather. When frost comes if the heads be 
 cut off and put into a cellar, or buried under 
 ground, they may be kept the entire winter. 
 If left exposed, cabbages putrify very quickly, 
 and in decomposing give out a very offensive 
 odor, owing, it is supposed, to their containing a 
 small portion of nitrogen in addition to the 
 usual constituents of vegetables. Decayed 
 cabbage leaves should therefore never be al- 
 lowed to lie in the vicinity of dwellings ; 
 and the water in which cabbage has been boiled 
 should not be suffered to stand, but passed off 
 at once into the drains. Care must be taken 
 to have cabbage thoroughly cooked, or it will 
 derange the stomach and cause flatulence. To 
 raise cabbage requires a deep and moderately 
 rich garden soil, in order to have a regular 
 succession, the seed should be sown at differ- 
 ent times, from the beginning of spring till the 
 autumn ; the early sown will run to seed the same 
 year, the later sown will produce larger and firm- 
 er heads and will not go to seed till the next 
 
 season. Cabbage should be started first in a 
 seed-bed; when they are intended for early 
 produce, they should be planted in the fall and 
 protected by glass frames. In this manner 
 strong plants may be had early in the spring, 
 which, planted out in April, will produce fine 
 cabbage in July or August. Set out in rows 18 
 inches apart, and the plants two feet from'each 
 other. Those which are raised on alaige scale- 
 should be sown in a seed-bed in March, and 
 planted where they are to remain in June. 
 When they are picked out from the seed-bed 
 very young, and allowed to grow to a good size 
 in a piece of ground prepared for that purpose, 
 before being finally transplanted to the field, 
 the success is more certain, and will repay the 
 additional trouble. These come to perfection 
 in the autumn, and may be cut as they are 
 wanted. Some kinds are so hardy that they 
 will stand the severest frosts and remain cov- 
 ered with snow for a considerable time with- 
 out damage ; but the better sort for table pur- 
 poses should be cut and packed away in the 
 cellar, or buried underground, when cold 
 weather comes on. Cabbages are subject to a 
 peculiar disease called clubbing when planted 
 repeatedly in the same ground ; the bottom of 
 the stem enlarges and the heads never come to 
 perfection. The only remedy for this disease 
 is to change the cultivation, and for a time to 
 plant no cabbage on the ground which pro- 
 duced the clubbed plants. 
 
 Boiled Cabbage.— Pick off the outer leaves, 
 cut in quarters, and examine carefully for in- 
 sects. Soak for an hour in cold water ; then 
 put into a pot with plenty of boiling water, a 
 teaspoonful of salt, and. a level saltspoonful of 
 bicarbonate of soda, which destroys the oil of 
 cabbage. Allow it to boil twenty minutes, free 
 it from the water, serve it with butter sauce, 
 bechamel, allemande, or fines herbes sauce. 
 
CABBAGE ROSE 
 
 CAKE 
 
 59 
 
 Boiled, with Bacon. — Proceed as described 
 on the preceding page ; allow the cabbage 
 to boil ten minutes ; finish cooking it in 
 the broth which the bacon made in cook- 
 ing ; be careful to preserve its shape as 
 much as possible while draining it from 
 the ' pot ; dish it, lay the bacon on in slices, 
 and serve. 
 
 Fried Cabbage. — Take cold boiled cabbage, 
 cut it up fine, add a little melted butter and 
 salt and pepper to taste, with three or four 
 tablespoonf uls of cream. Put it into a buttered 
 frying-pan and stir until it is very hot ; then let 
 it stand long enough to brown slighly at the 
 bottom. ' Turn out into a dish, and serve hot. 
 
 Pickled Cabbage. — Cook as above, but not 
 too much ; take it off as soon as it is done, 
 and drain thoroughly; drop it immediately 
 into cold water and drain again. When dry, 
 put it into jars and cover with boiling vinegar ; 
 season with rock salt, pepper, pepper-corns, 
 and cloves. When perfectly cold, seal the 
 jars up air tight, and set away in a cool, dry 
 closet. 
 
 Salad (Cabbage). — Choose a hard clean head 
 of red cabbage, peel off the outer leaves, and 
 cut it in four pieces. Then with a sharp knife 
 cut across the grain in as thin slices as possi- 
 ble; put it into a crockery dish, cover with 
 vinegar, sprinkle salt and pepper over it, and 
 leave to stand several hours. The,n throw 
 away the vinegar, and dress with oil and vine- 
 gar. (See Sour Krout.) 
 
 Stewed Cabbage. — Boil a large head of 
 cabbage, drain, and cut it up very fine. Put 
 two tablespoonfuls of butter in a sauce-pan on 
 the fire, and when it has melted put in the cab- 
 bage and stir for five minutes ; add salt and 
 pepper to taste, and a pinch of flour ; wet with 
 a pint of broth and stew until the sauce is 
 reduced. Serve hot. 
 
 CABBAGE ROSE. A species of rose 
 having a thick compacted flower with petals ar- 
 ranged like the leaves of a cabbage. It is 
 hardy, and very pretty. Its culture is like that 
 of other hardy roses. (See Rose.) 
 
 CACTUS.— The families of the cactus are 
 numerous, and each has a great number of 
 species. Those chiefly grown for parlor and 
 garden plants come under the families of 
 Cereus and Epiphyllum. Both should be plant- 
 ed in pots with a soil consisting of two parts 
 peat, one part broken potsherds, one part loam 
 or old mortar rubbish, and one part manure ; mix 
 these well together and see that the drainage is 
 good. During the summer the plants should 
 stand out of doors, in a sheltered place. In 
 September remove to the house, all parts of 
 the shoots having no bloom buds (which may 
 easily be seen along the leaves) being first cut 
 back to just beyond the buds. It is better to 
 confine the plant to six or eight strong stems, 
 and while these are in good health the growth 
 of shoots from the root is not to be encouraged. 
 Give the plants no water from September to 
 February ; while in growth in summer, water 
 moderately. The cactus blooms from May to 
 
 August. The difference between the Cereus 
 and the Epiphyllum is that the shoots of 
 the latter have fiat shoots and leaves without 
 spines, while in the former the shoots are 
 round and the leaves prickly. The best varie- 
 ties of the Cereus are : C. Speciosissimus, crim- 
 son and purple flowers (this is the best for 
 general cultivation); C. Grandifforus, flowers 
 yellowish white (this is the " night-blooming 
 cereus"); C. Maynatdi, deep orange red 
 flowers ; and C. Triangularis, immense cream- 
 colored flowers. The best varieties of the 
 Epiphyllum are : E. Akenuanui, fine scarlet 
 flowers ; E. Speciosum, rosy pink flower ; E. 
 A latum, white flowers; and E. Trincatum, 
 and its varieties, with white, red, scarlet, rosy, 
 and violet flowers. 
 
 CAFii AU LAIT.— Coffee and milk, for 
 breakfast. Strain the coffee, while hot, off the 
 grounds through a piece of fine muslin, into the 
 coffee-pot ;; add an equal quantity of boiling 
 milk that has been boiled down one-half. Serve 
 like plain coffee, with sugar. 
 
 CAKE. — It is absolutely essential to the 
 making of good cake that the materials should 
 be good ; the flour must be white and dry, and 
 carefully sifted before using ; the sugar white 
 and free from lumps ; the eggs above suspicion ; 
 the butter sweet and fresh ; and the milk whole 
 or unskimmed. It is hardly less important 
 that the measuring and weighing should be 
 accurate throughout ; and that each step in the 
 process of mixing should be rightly taken. 
 
 Modern Cake Mould. 
 
 The flour, as we have said, should be sifted 
 before measuring, and if damp dried thoroughly. 
 The eggs should be beaten separately, — the 
 whites in a cool room till they are solid enough 
 to slice. The milk may be used either sour 
 or sweet, but the two must never be mixed ; 
 sour milk makes spongy cake, sweet makes 
 it more solid. Saleratus and soda should be 
 thoroughly dissolved in hot water and straiped 
 before they are stirred into cake. Currants 
 should be carefully rinsed, rubbed in a dry 
 cloth to get out the stems, and then spread on 
 platters and dried, before being used. Almonds 
 should be blanched, by pouring boiling water 
 
60 
 
 CAKE 
 
 on them ; drain and repeat the process and they 
 will readily pop from the skin ; when blanched, 
 dry and then pound them fine with a few drops 
 of milk, to prevent their oiling. All kinds of 
 cake that are made without yeast are better for 
 being stirred till just before they are baked. 
 When ready to mix, stir the butter to a cream, 
 then add the sugar, and stir till white ; next beat 
 the yolks of, the eggs, strain them and add them 
 to the sugar and butter ; meantime another per- 
 son should beat the whites to a stiff froth and 
 put them in ; then add the spices and flour, and 
 last of all the fruit, if any be used. Earthen- 
 ware is best to mix in, and a wooden spoon 
 should be used. Butter the cake-pans well ; 
 the cake will be less liable to burn if the pans 
 are lined with white buttered paper. The oven 
 should be " quick " but not furiously hot ; if it 
 be slow the cake will not rise properly. The 
 cake must not, while baking, be moved, or 
 changed from one oven to another, and if it 
 browns too rapidly on top> cover it over with a 
 piece of white buttered paper. To find out 
 when it is baked enough, half open the oven 
 door, and try the centre of the loaf with a clean 
 broom-straw. If the cake is baked the straw 
 will come out dry, if not, a little of the batter 
 will adhere to it, in which case the door of the 
 oven must be closed immediately, or the cake 
 will fall. Cake that is to be frosted should be 
 cooked in pans with sides perpendicular, in- 
 stead of slanting. It should be iced as soon as 
 taken from the oven, to ensure its drying" quickly 
 and smoothly. As soon as the cake is cool, 
 wrap it in a thick white cloth, and keep it in a 
 covered earthen jar or tight tin box. Do 
 not cut more at a time than is likely to be 
 used. {See Crullers, Doughnuts, Mac- 
 caroons). 
 
 Almond Cake. — Take /-Sugar, I lb ; butter, 
 % lb ; flour, I lb ; eggs, 8 ; almonds, I coffee- 
 cupful ; essence of bitter almonds, ]/ z teaspoon- 
 ful ; brandy, I wineglassful. 
 
 Stir one pound of powdered sugar and a quar- 
 ter of a pound of butter to a cream ; beat up the 
 eight eggs, the whites and yolks separately, and 
 add the yolks to the butter and sugar ; stir to- 
 gether very thoroughly, and then put in one 
 pound of flour ; add a coffeecupful of sweet 
 almonds blanched, and beat to a smooth paste, 
 with half a teaspoonful of essence of bitter 
 almonds ; along with the almonds stir in the 
 whites of the eggs; finally add a wineglass of 
 brandy. Bake in a quick oven, and frost it as 
 soon as it is done. Season the icing with rose- 
 water. 
 
 Almond Cheese Cake. — Take /-Milk, I 
 pt; eggs, 6; white sugar, 6oz_; sweet almonds, 
 yi lb ; butter, % lb ; wme, Yz wineglassful ; rose- 
 water, i teaspoonful. 
 
 Boil a pint of new milk ; beat three eggs and 
 stir them info the milk, while it is boiling. 
 When it boils up, take it from the fire, add half 
 a wineglass of wine (any cooking wine) ; sepa- 
 rate the curd from the whey, and add to the 
 curd three eggs and six ounces of powdered 
 white sugar that have previously been beaten 
 
 together; add a teaspoonful of rose-water, 
 half a pound of sweet almonds blanched and 
 pounded fine, and a quarter of a pound of- melt- 
 ed butter. Mix well together, and pour it into 
 small pans that have been lined with pastry ; 
 ornament the top with Zante currants and al- 
 monds cut in thin slices, and bake immediately 
 in a rather quick oven. 
 
 Bannock, or Indian Meal Cake. — Take :- 
 Brown sugar, l# lbs; butter, I lb; eggs, 6; 
 cinnamon or ginger, I teaspoonful; Indian 
 meal, i# lbs; flour, % lb. 
 
 Stir a pound of butter and a pound and a 
 quarter of brown sugar to a cream ; beat six 
 eggs, and mix them with the sugar and butter ; 
 add a teaspoonful of cinnamon or ginger; stir 
 in a pound and a quarter of white Indian meal 
 (sifted), and a quarter of a pound of wheat 
 flour. Mix thoroughly, and bake in small cups, 
 and let it remain in them till cold. 
 
 Berwick Sponge Cake.— Take /-Flour, 4 
 teacupfuls ; eggs, 6; powdered sugar, 3 teacup- 
 fuls ; cream-tartar, 2 teaspoonfuls ; soda, 1 tea- 
 spoonful ; cold water, 1 cupful ; lemon, the rind 
 and juice of y 2 . Beat six eggs two minutes ; add 
 three cups of powdered sugar, beat six minutes ; 
 two cups of flour with two teaspoonfuls of cream- 
 tartar, beat one minute ; one cup of cold water 
 with a teaspoonful of soda, beat one minute ; 
 half the grated rind and juice of a lemon, two 
 more cupfuls of flour and a small pinch of salt ; 
 stir gently ; bake twenty minutes. 
 
 Black Cake. — Take /-Flour ( browned), I 
 lb ; brown sugar, r lb ; butter, a little more than 
 i lb; eggs, 10; seeded raisins, 3 lbs; Zante cur- 
 rants, 3 lbs ; citron, I lb ; wine, brandy, and 
 milk, 1 wineglassful of each ; molasses, 1 table- 
 spoonful ; salerafus, 1 teaspoonful ; cinnamon, I 
 tablespoonful ; cloves, I teaspoonful; mace, 1 
 tablespoonful, or 1 nutmeg. 
 
 Take one pound of flour, brown it in a pan 
 over the fire; stirring constantly, and let it cool 
 before using ; one pound of brown sugar ; a lit- 
 tle more than a pound of butter; ten eggs ; three 
 pounds of seeded raisins ; three pounds of Zante 
 currants ; one pound of citron ; a wineglass of 
 wine, one of brandy, and one of milk ; a tea- 
 spoonful of saleratus ; a tablespoonful of mo- 
 lasses ; a tablespoonful of cinnamon ; a tea- 
 spoonful of cloves ; and 1 tablespoonful' of 
 mace, or one nutmeg. Stir the sugar and 
 butter together ; beat the eggs to a froth, and 
 stir them in ; then add the flour, stirring it in 
 gradually ; after this the molasses and spice. 
 Dissolve the saleratus in the milk, strain it, 
 and mix with the brandy and wine to curdle 
 them ; stir the whole into the cake. Just be- 
 fore putting the cake into the pans, stir in the 
 fruit gradually, a handful of each alternately. 
 When well mixed together, put the mixture, 
 into cake pans, and bake immediately in a mod- 
 erately hot oven. If baked in three loaves it 
 will take from one to two hours. Black cake 
 should be kept three'or four weeks before it is 
 cut. 
 
 Caraway Cakes. — Take /-Flour, 2 qts ; 
 white sugar, 1 qt ; butter, 1 teacupf ul ; caraway 
 
CAKE 
 
 61 
 
 f 
 
 seeds, y£ gill ; essence of lemon, I teaspoonful ; 
 milk, to make a dough that may be rolled. 
 
 Stir one quart of powdered white sugar and 
 a teacupful of butter to a cream ; add two quarts 
 of flour, half a gill of caraway seed, and a tea- 
 spoonful of essence of lemon; make into a 
 dough, roll out into a sheet half an inch thick, 
 cut into square cakes, and crimp the edges. 
 Then bake in a tolerably quick oven. A piece 
 of sal-volatile, the size of a nutmeg, dissolved 
 in two tablespoonfuls of hot water, improves 
 this. 
 
 Children's Cake. — Take .--Flour, 2 lbs ; 
 butter, % lb ; coffee sugar, j£ lb ; currants,. I 
 lb ; caraway seed, yi oz ; allspice, I tablespoon- 
 ful ; brewers' yeast, 2 tablespoonfuls. 
 
 Rub a quarter of a pound of butter into two 
 pounds or flour ; add half a pound of coffee 
 sugar, one pound of currants well washed and 
 dried, haif an ounce of caraway seed, and a 
 tablespoonful of allspice ; mix all together thor- 
 oughly. Warm a pint of new milk, but do not 
 let it get hot ; stir into it two tablespoonfuls of 
 jood yeast ; with this liquid make up the dough 
 ightly, and knead it well. Line the pans with 
 buttered paper, and put in the dough , set it 
 in a warm place for an hour and a half to 
 rise ; then bake in a quick oven. This quan- 
 tity will make two moderately sized cakes ; 
 thus divided they will require an hour or more 
 to bake. 
 
 Chocolate Cake. — Take /-Flour, 3^ cup- 
 fuls ; butter, 1 cupful ; sugar, 2 cupfuls ; eggs, 
 5,; milk, 1 cupful; cream-tartar, 1 teaspoonful; 
 soda, y^ teaspoonful ; fine white sugar, 1 1£ cup- 
 fuls ; grated chocolate, 3 tablespoonfuls ; es- 
 sence o£ vanilla, I teaspoonful. 
 
 Mix together one cupful of butter ; two cup- 
 fuls of sugar ; the yolks of five eggs and whites 
 of two ; three and a half cupfuls of flour, into 
 which one teaspoonful of cream-tartar has been 
 stirred ; one cupful of milk, and half a teaspoon- 
 ful of soda. Bake in jelly-cake tins: and use 
 the following mixture for spreading between 
 the layers and on the top : One and a half cup- 
 fuls of sugar ; the remaining whites of the three 
 eggs ; three tablespoonfuls of grated chocolate ; 
 and one teaspoonful of essence of vanilla ; beat 
 together well. 
 
 Cider Cake. — Take .--Flour, 6 cupfuls ; 
 white sugar, 3 cupfuls ; butter, 1 cupful ; milk, 
 % cupful; nutmeg, 1 (grated ) ; saleratus, 1 tea- 
 spoonful ; cider, 1 cupful. 
 
 Stir together a cupful of butter, three cupfuls 
 of white sugar, two cupfuls of flour, a grated 
 nutmeg, and half a cupful of milk with a tea- 
 spoonful of saleratus dissolved in it. Mix all 
 together; and, while doing so, add a cupful of 
 cider, and four even cupfuls of sifted flour. 
 Bake at once in a quick (but not too quick) 
 oven. 
 
 Cocoanut Cakes. — Take .--Grated cocoa- 
 nut, 1 lb ; white sugar, 1 lb ; eggs, whites of 6. 
 
 Take a pound each of powdered white sugar 
 and grated cocoanut (the brown part of the co- 
 coanut should be cut off before grating it ) ; add 
 the whites of half a dozen eggs beaten to a stiff 
 
 froth. There should be just eggs enough to 
 wet up the whole stiff. Drop this mixture on 
 buttered plates in " dabs " the size of a two-cent 
 piece and several inches apart ; and bake im- 
 mediately in a moderately warm oven, watching 
 constantly to keep them from scorching. 
 
 II. Take .--Flour, 4 cupfuls ; sugar, 3 cup- 
 fuls ; butter, I cupful ; soda, 1 teaspoonful ; 
 cream-tartar, 2 teaspoonfuls ; grated cocoanut, 
 3 cupfuls ; eggs, whites of 3 ; lemon, grated 
 rind of 1. 
 
 Mix together three cupfuls of sugar ; one of 
 butter ; the whites of three eggs ; a level tea- 
 spoonful of soda ; four cupfuls of flour, with 
 two teaspoonfuls of cream-tartar sifted into it; 
 three cupfuls of grated cocoanut; the grated rind 
 of one lemon ; and a gill of milk. Stir thor- 
 oughly, and bake in a moderate oven. 
 
 HI. (Sponge.)— Take:-YXour, £ pt ; grated 
 cocoanut, 1 ; white sugar, I pt ; eggs, 6 ; salt, 
 . i teaspoonful. 
 
 Stir together a pint of fine white sugar, and 
 the yolks of six eggs, beaten and strained ; add 
 one cocoanut (grated), and half a teaspoonful 
 of salt, and the juice of half a fresh lemon ; just 
 before the cake is put into the oven, add the 
 whites of the six eggs beaten up stiff, and then 
 stir in half a pint of flour, Stir the flour in only 
 just enough to mix it; then put the cake' in 
 pans lined with buttered paper, and bake in a 
 quick oven. Do not let the top harden quickly ; 
 if there is danger of it, cover with buttered 
 paper. 
 
 IV. Take:-Sugar, l)> cupfuls ; butter, J cup- 
 ful ; eggs, 3 ; milk, ^ cupful ;. flour, 2 cupfuls ; 
 cream-tartar, 1 teaspoonful; soda, >£ teaspoon- 
 ful; cocoanut, 1; fine white sugar, iyi cup- 
 fuls. 
 
 Stir one and a half cupfuls of sugar and half 
 a cupful of butter to a cream ; beat up three 
 eggs and add them, together with hajf a cupful 
 of new milk ; then add two cupfuls of flour into 
 which a teaspoonful of cream-tartar and a quarter 
 of a, teaspoonful of soda have been sifted. Stir 
 together well, and bake in jelly-cake tins. Mix 
 one cocoanut (grated) and its milk with a cup : 
 ful and a half of white sugar; set this in the 
 oven till the sugar meits, and spread between 
 the layers of cake. 
 
 Coffee Cake.— 1. Take:-Y\o\sx, 2 >v£ lbs ; brown 
 sugar, 9 oz ; butter, 14 oz ; molasses, I pt ; cold 
 strong coffee, 1 pt; stoned raisins, cut in two, 
 7.\ lbs ; citron,- 1 lb ; mace, cinnamon and gin- 
 ger, 2 teaspoonfuls each ; cloves and allspice, I 
 teaspoonful each ; soda, dissolved in a little of 
 the coffee, 2 even teaspoonfuls. 
 
 Rub the sugar and butter together, add the 
 molasses, coffee and flour alternately, leaving a 
 pint of flour in which to rub the fruit, then the 
 soda, and lastly the fruit. Bake slowly about 
 an hour. 
 
 2. Take .--Ground coffee, 1 cupful steeped 
 in 2 cupfuls of boiiing water ; sugar, 4 cupfuls ; 
 butter, 2 cupfuls ; eggs, 3 ; soda, I teaspoon- 
 ful ; allspice, 1 teaspoonful ; nutmeg, yi (grated); 
 cream-tartar, 2 teaspoonfuls ; flour enough to 
 make dough. 
 
62 
 
 CAKE 
 
 Pour two cupfuls of boiling water on a cup- 
 ful of ground coffee ; cover it over tightly, and 
 let it steep an hour ; then strain it and let it 
 cool. Beat together four cupfuls of sugar, two 
 of butter, and three eggs ; dissolve one tea- 
 spoonful of soda in the coffee, and stir this into 
 the sugar and egg ; add flour enough to make 
 a soft dough, having previously mixed into it 
 a teaspoonful of allspice, half a nutmeg (grated), 
 and two teaspoonfuls of cream-tartar. Roll it 
 thin with sugar ; cut it with a cake-cutter ; and 
 bake in a Slow oven on tin sheets. 
 
 Composition Cake.-Butter, y 2 lb; sugar, \% 
 lbs ; flour, I % lb ; eggs, 4 ; milk, 1 pt ; nutmeg, 1 ; 
 baking powder, 5 even teaspoonfuls ; raisins, 
 stoned and chopped, % lb ; currants, % lb. 
 
 Beat the butter and sugar together until very 
 light ; add alternately, but gradually, the milk 
 and one fourth of the flour ; whisk ,the eggs 
 until thick and add them in the same way with 
 the remainder of the flour with which the bak- 
 ing powder has been thoroughly mixed and 
 sifted ; beat well and add the grated nutmeg. 
 Mix the fruit and stir in half at a time. When 
 well beaten put it in pans buttered and lined 
 with paper. Bake at once in a moderate oven. 
 Ice the bottom and sides while hot. 
 
 Confederate Pound Cake. — Take /-Eggs, 
 10 large or 12 small ones ; butter, 1 lb j powdered 
 sugar, l lb ; flour, I lb. less I tablespoonful. 
 
 Cream the butter thoroughly and beat 1 in the 
 sugar; add the whites of the eggs, beaten to a 
 stiff froth, and then the well-beaten yolks : put 
 in the sifted flour carefully, stirring Only enough 
 to mix well. Bake in pans lined with paper 
 and be careful not to move it while baking. 
 
 Cornstarch Cake. — Take /-Sugar, 2 cup- 
 fuls ; butter, 1 cupful ; milk, 1 cupful ; eggs, 3 ; 
 soda, 1 teaspoonful ; flour, 2 cupfuls ; corn- 
 starch 1 cupful ; cream-tartar, 2 teaspoonfuls. 
 
 Stir two cupfuls of sugar and one of butter 
 to a cream ; add one cup of milk, three eggs, 
 whites and yolks beaten separately, and one 
 teaspoonful of soda, dissolved in a little* hot 
 water ; then stir in two cupfuls of flour, and 
 one cupful of cornstarch, with two teaspoon- 
 fuls of cream-tartar sifted through them. Bake 
 in small tins, and eat fresh . 
 
 Cream Cake. — Take /-Sugar, % lb; butter, 
 % lb ; eggs, 7 ; flour, 1% lbs ; brandy, I wine- 
 glassful ; nutmeg, 1 ; cream, ft pt. 
 
 Take half a pound of butter and three 
 quarters of a pound of sugar, and stir together 
 till very white ; beat seven eggs, the whites 
 and yolks separately, and stir them into the 
 cake, then add a wineglass of brandy, a grated 
 nutmeg, and a pound and a half of sifted 
 flour ; just before putting it into the pans, add 
 half a pint of sweet cream, and a pound of 
 seeded raisins. Bake in a quick oven. 
 
 II. TJi^.-Butter, \ lb; boiling water, I pt; 
 flour, a lb; eggs, 14; milk, 1 pt; sugar, 2 cup- 
 fuls; flour, \ cupful; lemon, to taste. 
 
 Put half a pound of butter into a pint of 
 boiling water, and let them boil together ; stir 
 in three quarters of a pound of flour, then re- 
 move from the fire. While hot beat in ten eggs 
 
 thoroughly one by one. This is the crust. 
 For the cream, take: one pint of milk, four 
 eggs, one cupful of sugar, and half a cupful of 
 flour; boil the milk, and while it is boiling add 
 the sugar, eggs, and flour, and then flavor with 
 lemon. Drop the crust on tins, and bake in a 
 quick oven fifteen or twenty minutes; when 
 they are done open "them at the sides and fill 
 with the cream. 
 
 in. 7&/k/-White sugar, 2 cupfuls ; butter, J 
 cupful; milk, 1 cupful; eggs, 5: cream-tartar, I 
 teaspoonful ; soda, ft teaspoonful ; flour, 3 
 cupfuls ; cornstarch, 2 teaspoonfuls ; vanilla, 1 
 teaspoonful. 
 
 Stir two cupfuls of fine white sugar and two 
 thirds of a cupful of butter to a cream ; then 
 add a cupful of milk, four eggs, a teaspoonful of 
 cream-tartar, half a teaspoonful of soda, and 
 three cupfuls of flour. Bake in thin layers 
 as for jelly cafce, and when cold spread between 
 them the following cream: stir two teaspoonfuls 
 of cornstarch, Wet with'a little cold milk, into 
 half a pint of boiling milk ; beat half a cupful 
 of sugar and one egg together and add to the 
 milk, let it boil till quite thick, stirring constant- 
 ly to prevent its burning; when cold flavor with 
 one teaspoonful of vanilla. If icing is used 
 flavor it also with vanilla. 
 
 IV. (Without Eggs). — Take. -Sugar, 3 cup- 
 fuls; butter, 1 cupful; flour, 4 cupfuls; salera- 
 tus, \y z teaspoonfuls ; ess. of lemon, 1 teaspoon- 
 ful ; nutmeg, \ (grated) ; sour cream, 2 cupfuls. 
 
 Stir three cups of sugar and one of butter 
 together thoroughly ; add two cupfuls of sour 
 cream, one and a half teaspoonfuls of saleratus 
 dissolved in a little cold water, a teaspoonful of 
 essence of lemon, and half a grated nutmeg; 
 pour all this into the middle of four cupfuls of 
 flour. Mix together quickly and thoroughly, 
 and bake at once. 
 
 Cream-Tartar Cake. — Take /-Flour, 3 pts ; 
 cream-tartar, 2 teaspoonfuls ; soda, 1 teaspoon- 
 ful ; nutmeg ft (grated); milk, ift cupfuls; 
 sugar, 1 pt. 
 
 Mix two teaspoonfuls of cream-tartar thor- 
 oughly with three pints of flour, and add' half 
 a grated nutmeg; dissolve one teaspoonful of 
 soda in two tamespoonfuls of hot water, add it 
 to one cupful and a half of milk, and stir in a 
 pint of crushed sugar ; use this to mix the flour 
 into a soft dough. Roll the dough out, cut into 
 round cakes with a tumbler, and bake imme- 
 diately in a quick oven for fifteen or twenty 
 minutes. 
 
 Cup Cake. — X. Take /-Sugar, 2 cupfuls ; but 
 ter, 1 cupful; eggs, 4 ; flour, 3 cupfuls; baking 
 powder, 1 teaspoonful; ess. of almond, to 
 taste. 
 
 Beat one cup of butter and two of sugar to 
 cream; then add four eggs, whites and yolks 
 beaten separately, and three cupfuls of flour; 
 flavor with almond to taste, and at last,. just 
 before putting into the oven, add one teaspoon- 
 ful of baking powder. Bake in a quick oven, 
 either in cups or pans. 
 
 H. Take /-Sugar, 3 teacupfuls; butter, lj£ 
 cupfuls; eggs, 3; flour, 6 cupfuls; ess. of 
 
CAKE 
 
 63 
 
 lemon, or rose-water, to taste; saleratus, I 
 teaspoonful; milk, I cupful. 
 
 Stir three teacupfuls of sugar and one and 
 a half of butter to a cream'; beat three eggs 
 to a froth, and stir them into the sugar and 
 butter, together with three cupfuls of flour; 
 flavor to taste with essence of lemon or rose- 
 water. Dissolve a teaspoonful of saleratus in 
 a cupful of milk, strain it into the cake, and 
 then add three more cupfuls of flour ; with three 
 teaspoonfuls of cream-tartar. Mix well, and 
 bake immediately either in cups or pans. 
 
 Currant Cake. — Take .--Flour, I lb; butter, 
 Yt lb ; sugar % lb ; currants, yi lb ; eggs, 4 ; 
 cinnamon, I teaspoonful ; soda, }i teaspoonful ; 
 Ji. a lemon. 
 
 Mix together one pound of flour, half a 
 pound of butter, three quarters of a pound of 
 sugar, half a pound of currants (well washed), 
 four eggs, one teaspoonful of cinnamon, half 
 a teaspoonful of soda dissolved in hot water, 
 half a lemon (squeezed and the rind grated). 
 Line the bake-pans with buttered paper ; drop 
 the mixture upon it ; and bake quickly. 
 
 Delicate Cake. — Take .--Butter, 1 cupful; 
 sugar, 2 cupfuls ; milk, 1 cupful ; eggs, whites 
 of 5; cream-tartar, 1 teaspoonful; soda, Y* 
 teaspoonful ; flour, 3 cupfuls. 
 
 Stir one cupful of butter and two of sugar 
 to a cream ; add one cupful of milk, the whites 
 of five eggs, one teaspoonful of cream-tartar, 
 half a teaspoonful of soda, and three cupfuls 
 of sifted flour. The yolks of the eggs can be 
 ■ used for other purposes. 
 
 Diet Cake. — Boil one pound of crushed su- 
 gar in one and a half gills of water to the 
 crack (see candy) ; pour it on eight well-beaten 
 eggs, whisking them well the while ; beat un- 
 til the mixture is cold ; then add ten ounces 
 of flour, and 4 oz almonds, blanched and cut 
 into thin strips. Bake in a mould lined with 
 paper, 35 minutes, in a moderate oven. 
 
 Dover Cake. — Take .--White' sugar, I lb; 
 butter, % lb ; eggs, 6 ; milk, 1 cupful ; soda, 1 
 teaspoonful ; vinegar, 1 tablespoonful ; cinna- 
 mon (powdered), 1 teaspoonful; rose-water, 1 
 tablespoonful. 
 
 Stir a pound of white sugar and half a pound 
 of butter to a light cream ; add six eggs, beaten 
 to a froth, one cupful of sweet milk, one tea- 
 spoonful of soda dissolved in a tablespoonful 
 of vinegar, one tablespoonful of powdered 
 cinnamon, and one pound of flour; flavor with 
 one tablespoonful of rose-water. Bake in a 
 quick oven and frost as soon as done ; flavor 
 the frosting with lemon-juice. 
 
 Fancy Cake. — Take /-Sugar, y& lb ; eggs, 4 ; 
 flour, }i lb ; ess. of lemon, 1 teaspoonful 
 
 Beat half a pound of sugar and the yolks of 
 four eggs together ; add half a pound of flour, 
 and beat up thoroughly ; then add a teaspoon- 
 ful of essence of lemon, and the whites of the 
 eggs, beaten to a stiff froth. Bake in small 
 patties, and put a sugar plum on the top of 
 each. 
 
 French Cake.— Take .--Sugar, I lb; butter, 
 #lb; eggs, 12; flour, i}& lbs; milk, wine, 
 
 nutmeg (grated), \ ■ 
 almonds (blanched 
 
 and brandy, 1 gill each ; 
 raisins, J lb ; citron, | lb 
 and pounded fine), \ lb. 
 
 Mix one pound of sugar and three quarters 
 of a pound of butter to a white cream ; add 12 
 eggs, the whites and yolks beaten separately ; 
 then stir in a pound and a half of flour, and a 
 .gill each of milk, wine, and brandy; flavor with 
 one half of a grated nutmeg. Just before bak- 
 ing add three quarters of a pound of seeded rai- 
 sins, a quarter of a pound of citron, and a quarter 
 of a pound of almonds, blanched and pounded 
 fine. Bake in a moderately quick oven. 
 
 Fruitcake — I. Take .--White sugar, 1 lb; 
 butter, * lb ; eggs, 7 ; flour, 1 lb ; citron, i lb ; 
 nutmeg, 1 teaspoonful ; cinnamon, I teaspoon- 
 ful ; currants, \ lb; raisins, £ lb; brandy, 1 
 wineglassful. 
 
 Beat one pound of fine white sugar and 
 three quarters of a pound of butter to a cream ; 
 add the yolks of seven eggs, beaten to a froth ; 
 then the whites of the eggs, whipped to a 
 froth, and a quarter of a pound of citron, one 
 teaspoonful of nutmeg, one of cinnamon, and 
 one pound of flour; stir together, and add half 
 a pound of currants, washed carefully and 
 dredged, and half a pound of raisins, seeded 
 and chopped ; finally a wineglass of brandy. 
 Mix thoroughly, and bake in a moderately 
 quick oven. 
 
 H. (With Apples.)— Take. --Dried apples, 3 
 cupfuls; molasses, 3 cupfuls; flour, 3 cupfuls; 
 butter, 1 cupful ; eggs, 3 ; cream-tartar, 1 tea- 
 spoonful ; soda, i teaspoonful ; spice and 
 raisins. 
 
 Take three cups of dried apples; three of 
 molasses; three of flour; one of butter; three 
 eggs ; one teaspoonful of cream-tartar ; and 
 half a teaspoonful of soda. Soak the dried 
 apples in water until soft ; then chop them up 
 fine and boil them with the molasses for half 
 an hour; let them cool, and then add the but- 
 ter, eggs, and flour. Beat the eggs very high, 
 and sift the cream-tartar and soda in with the 
 flour. Bake in a slow oven three hours. 
 
 Gingerbread.- 
 ter, Y* lb? flour, 
 ground ginger, 1 
 molasses, i%" lbs. 
 
 Rub together half a pound of fine sugar and 
 half a pound of butter ; then add two pounds 
 of flour, well dried by the fire, one ounce of 
 caraway seed, one ounce of ground ginger, 
 and half an ounce of coriander seed. Mix 
 them with one and three quarter pounds of 
 molasses, roll thin, and bake in a quick oven. 
 
 n. (Fleming).— Take. r-Butter and sugar, X 
 lb. each; molasses,^ pt; eggs, 4; flour, i}4 
 pts ; ground ginger, 1 tablespoonful ; cinnamon, 
 1 teaspoohfuT; soda or pearlash, I teaspoonful. 
 Stir together a quarter of a pound of butter 
 and a quarter of brown sugar ; add half a pint 
 of molasses. Beat four eggs to a froth, and 
 stir them into the mixture alternately with 
 rather less than a pint and a half of flour; 
 add a heaping tablespoonful of ground ginger, 
 and a teaspoonful of powdered cinnamon. 
 
 I. Take .--Sugar, Y lb ; but- 
 2 lbs ; caraway seed, 1 oz ; 
 oz; coriander seed, % oz; 
 
64 
 
 CAKE 
 
 Stir all together well. Dissolve a level- tea- 
 spoonful of soda or pearlash in two tablespoon- 
 fuls of warm water, and stir this in last. Put 
 the mixture into a buttered tin pan, set it 
 immediately into the oven which must be 
 brisk but not too hot, and bake well. Test 
 with a straw. 
 
 m. (Hard.) — Take .--Molasses, I pt; butter, \ 
 lb ; sour milk, I teacupful ; ground ginger, 2 
 tablespoonfuls ; soda, 1 tablespoonful ; cloves, 1 
 tablespoonful ; lemon, rind of 1 ; flour. 
 
 Mix one pint of molasses, half a pound of 
 butter, one cupful of sour milk, two tablespoon- 
 fuls of ginger, one tablespoonful of soda, one 
 tablespoonful of cloves, the rind of one lemon 
 (grated), and flour enough to make a stiff paste. 
 Butter the tin sheets, roll the dough on them, 
 sprinkle lightly with sugar as thin as possible, 
 and bake in a quick oven. 
 
 IV. (Soft.) — Take .-- Butter, 1 teacupful, 
 melted ; molasses, 1 pt ; ground ginger, 1 
 tablespoonful ; flour, 1 pt ; eggs, 2 ; saleratus, 
 2 teaspoonfuls ; sour milk, y£ pt ; flour ; lemon 
 peel. 
 
 Mix a teacupful of melted butter with a pint 
 of molasses, a tablespoonful of ground ginger, 
 a pint of flour,, and two beaten eggs ; a fresh 
 lemon peel, cut into strips, may be added. 
 Mix two teaspoonfuls of saleratus in half a 
 pint of sour milk, stir it into the cake, and add 
 flour enough to make soft sponge. Bake in 
 deep pans, in a moderately quick oven, about 
 half an hour. 
 
 V. (Spiced.)— Take .--Sugar,! lb ; butter, # lb; 
 eggs, 5 ; milk, 3 tablespoonfuls ; cream-tartar, 
 1 .teaspoonful ; soda, y 2 teaspoonful ; ground 
 ginger, 1 tablespoonful ; flour, 1 lb ; cloves, 
 nutmeg, and cinnamon, teaspoonful each. 
 
 Stir one pound of sugar and half a pound of 
 butter to a cream ; add five eggs beaten to a 
 froth, three tablespoonfuls of sweet milk, one 
 teaspoonful of cream-tartar, half a teaspoon- 
 ful of soda dissolved in a little hot water, a 
 heaping tablespoonful of ground ginger, and 
 One teaspoonful each of cloves, nutmeg, and 
 cintiamon; mix together well and add one 
 pound of flour. This amount will make two 
 good sized loaves. 
 
 VI. (Sponge.)— 7a^.--Molasses, I cupful; 
 butter, ^cupful; ginger, 1 tablespoonful; sour 
 milk, 1 cupful ; saleratus, l\ teaspoonfuls ; 
 flour. 
 
 Mix a cupful of molasses, half a cupful of 
 butter, and one tablespoonful of ginger, and 
 set it on the fire till well warmed ; then add one 
 cupful of sour milk, one teaspoonful and a half 
 of saleratus, and enough flour to make a stiff 
 sponge. Bake at once in a rather quick oven. 
 
 VII. Sugar — 7a&v-Sugar, 1 lb ; butter, 6 
 oz ; eggs, 4 ; ground ginger, 3 teaspoonfuls ; 
 flour, ii lbs; saleratus, 1 teaspoonful; milk, 1 
 wineglassful. 
 
 Mix a pound of sugar and six ounces of but- 
 ter; beat four eggs to a froth and stir them 
 into the butter and sugar, with three teaspoon- 
 fuls of ground ginger; stir in gradually a pound 
 ,and a half of flour; dissolve a teaspoonful of 
 
 saleratus in a wineglass of milk, and stir it 
 in; roll out and bake immediately in a quick 
 oven. 
 
 Ginger Snaps.— L Take .--Butter and lard, 
 % lb each ; brown sugar, % lb ; molasses, 1 
 pt ; ginger, 2 tablespoonfuls ; flour, I qt ; sale- 
 ratus, 2 teaspoonfuls ; milk, 1 wineglassful. 
 
 Take a quarter of a pound of butter and the 
 same quantity of lard, melt them and mix_ with 
 a quarter of a pound of brown sugar, a pint of 
 molasses, two tablespoonfuls of ground ginger, 
 and a quart of flour. Dissolve two teaspoon- 
 fuls of sajer>atus in a wineglass of milk, strain 
 it into the cake, and add sufficient flour to 
 make a soft dough. Roll it out thin, cut into 
 small cakes, and bake them in a quick oven. 
 
 H. Take .--Butter and lard, y 2 cupful each ; 
 sugar, 1 cupful ; molasses, 1 cupful ; water, y t 
 cupful ; ground ginger, cinnamon, and cloves, 
 1 tablespoonful each ; soda, 1 teaspoonful ; 
 flour. 
 
 Mix half a cupful of 'butter with the same 
 quantity of lard ; add one heaping cupful of 
 sugar, one cupful of molasses, half a cupful of 
 cold water, one tablespoonful each ground 
 ginger and cinnamon, one teaspoonful of cloves, 
 one of soda dissolved in hot water, and enough 
 flour to make a pretty stiff dough. Roll out 
 thin, and bake at once. 
 
 Golden Cake. — Take .--White sugar, I lb; 
 butter % lb; eggs, yolks of 16; flour, 2 lbs; 
 milk, 1 , cupful ; lemon, I ; mace ; baking pow- 
 der. . 
 
 Mix together one pound of fine white sugar, 
 three quarters of a pound of butter, the yolks 
 of sixteen eggs, the rind and juice of one lemon, 
 one cupful of milk, and two pounds of flour, 
 with two teaspoonfuls of baking powder ; sea- 
 son to taste with mace. Bake about half an 
 hour. 
 
 Honey Cake. — Take .--Honey, 1 qt; butter 
 % lb. ; sugar 1 lb. ; soda 1 tablespoonful (slightly 
 heaped); caraway seeds, y z a gill. 
 
 Warm the quart of honey and the pound of 
 sugar in a tin pan ; add the three quarters, of 
 a pound of butter, the tablespoonful of soda 
 dissolved in a little warm water, the half gill of 
 caraway seeds, and flour to make it stiff enough 
 to roll. Roll it thick, score and bake in a sheet 
 or tin, and cut it in small cakes. 
 
 Huckleberry Cake.— Take. r-Sugar, 1 cup- 
 ful ; molasses, 1 cupful ; milk, I cupful ; butter, 
 Yz cupful ; cream-tartar, 1% teaspoonfuls ; soda, 
 1 teaspoonful ; flour ; huckleberries, 1 pt ; all- 
 spice, cinnamon, and cloves. 
 
 Beat together one cup of sugar, one of mo- 
 lasses, one of milk, half a cup of butter, one 
 teaspoonful and a half of cream-tartar, one tea- 
 spoonful of soda dissolved in a little warm 
 water; stir in enough flour to make a soft 
 sponge, and then add one pint of huckleberries, 
 washedand dredged; season to taste with all- 
 spice, cinnamon, and cloves. 
 
 lelly Cake.-I. Take .--Sugar, 1 lb; butter, 
 % lb; milk, 1 cupful; eggs, 6; cream-tartar, 1 
 teaspoonful ; soda, ^ teaspoonful ; flour, 1 lb : 
 jelly. 
 
CAKE 
 
 65 
 
 Stir to a light cream one pound of sugar and 
 half a pound of butter ; add one cupful of milk, 
 six eggs beaten to a froth; orie teaspoonful of 
 cream-tartar, half a teaspoonful of soda, and 
 one pound of flour. Spread over buttered tins 
 to the thickness of a quarter of an inch, bake 
 till brown, and when done pile them on a plate, 
 and put a layer of jelly between. 
 
 TLTake .-Sugar, ]/ 2 lb ; butter, 6 oz ; eggs, 8 ; 
 flour, i lb ; lemon, I ; jelly. 
 
 Stir together till white half a pound of rolled 
 sugar and six ounces of butter; beat eight 
 eggs to a froth, stir them into the butter and 
 sugar, and add a pound of flour ; add the juice 
 and grated rind of a fresh lemon ; turn this 
 mixture into scolloped tin plates that have been 
 well buttered. Bake and arrange as in No. I. 
 
 Lady Cake. — Take .--Sugar, I lb; butter, 6 
 oz ; eggs, whites of 12; flour % lb ; lemon, or 
 bitter almond. 
 
 Stir "together one pound of sugar and six 
 ounces or butter; add the whites of twelve 
 eggs whipped to a froth, and three-quarters of 
 a pound of flour ; flavor with bitter almond or 
 with the juice and grated rind of one lemon. 
 Bake in square shallow tins, and flavor the 
 frosting with vanilla. 
 
 Lemon Cake. — I. Take /-Sugar, 3 cupfuls ; 
 butter, one cupful ; milk, one cupful ; eggs, 5 ; 
 saleratus, 1 teaspoonful ; flour, 4 cupfuls ; 
 lemons, 2. 
 
 Beat three cups of sugar and one of butter 
 to a light cream ; add one cup of milk, five 
 eggs beaten to a froth, one teaspoonful of sale- 
 ratus, four cups of flour, and the juice and 
 grated rind of two lemons. Beat together 
 thoroughly and bake in a moderately quick 
 oven. 
 
 IL Take .--Sugar, I lb ; butter, % lb ; eggs, 
 7 ; flour, 1 lb ; lemons, 2 ; currants I yi, tea- 
 ciipfuls. 
 
 Beat one pound of sugar and three-quarters 
 of a pound of butter to a cream; add the yolks 
 of seven eggs beaten to a froth and strained ; 
 whip the whites up stiff and stir them in with 
 one pound of dried flour, the juice of one lemon 
 and the peel of two cut into strips, and a cupful 
 and a half of currants. The currants may be 
 left out if desired. Bake in a moderately quick 
 oven. 
 
 Loaf Cake. — I. Take .--Brown sugar, I lb ; 
 butter, Jjf lb ; sour milk, 1 pt ; molasses, 1 pt ; 
 eggs, 5 ; soda, 2 teaspoonfuls ; flour, 3 lbs ; 
 currants, 2 lbs ; raisins (seeded), 1 lb : cloves, 
 allspice, and cinnamon, 1 teaspoonful each ; 
 nutmeg, 1 (grated). 
 
 Beat together a pound of brown sugar and 
 three quarters of a pound of butter ; add a 
 pint of sour milk, a pint of molasses, five eggs 
 beaten to a froth, two teaspoonfuls of soda, one 
 teaspoonful each of cloves, allspice, and cinna- 
 mon, one grated nutmeg, and three pounds of 
 flour. Mix well, and then Stir in two pounds 
 of currants, carefully washed, and one pound 
 of seeded raisins. Bake in a moderately 
 -quick oven. , 
 . II. (Raised.)— Take. -Flour, 2 lbs; milk, 
 
 5 
 
 yeast, 1 teacupful ; butter, 1 lb : white sugar, 
 
 1 % lb ; eggs, 4 ; wine and brandy, one wine- 
 glassful each ; mace or nutmeg ; raisins (seeded), 
 
 2 lbs; citron, or almonds, % lb. 
 
 Stir a pound of flour gradually into a pint of 
 lukewarm milk, add a small teacupful of yeast, 
 and set where it will rise quickly. When it is 
 of a spongy lightness, stir one pound of butter 
 and a pound and a quarter'of fine white sugar 
 to a cream, and work into the sponge with the 
 hand. Beat four eggs to a froth, the whites 
 and yolks separately, mix them, with the cake, 
 and add a wineglass of wine, one of brandy, a 
 quarter of an ounce of mace, or (if preferred) 
 one grated nutmeg. Add pne pound of flour 
 and work the dough with the hand for fifteen 
 or twenty minutes. Set it to rise, and when 
 perfectly light, work it a few minutes with the 
 hand, and add two pounds of seeded raisins, a 
 quarter of a pound of citron, or the same quan- 
 tity of almonds blanched and pounded fine. 
 Place in buttered cake-pans; let them stand 
 half an hour in a warm place ; then bake in a 
 quick oven about an hour and a half. If the 
 tops brown too fast, cover over with buttered 
 paper. This cake is very rich and nice. 
 
 Marbled Cake. — Take:-Bravm sugar, yi cup- 
 ful ; white sugar, 1 cupful ; molasses, >£ cup- 
 ful ; butter, % cupful ; milk, %■ cupful ; cream- 
 tartar, 2 teaspoonfuls ; soda, 1 teaspoonful ; 
 cinnamon, 1 teaspoonful ; eggs, 3 ; alkpice, l / 7 . 
 teaspoonful; nutmeg (grated), y 2 ; flour,'4 cup- 
 fuls. 
 
 This is made by mixing a light batter and a 
 dark one, and baking them in alternate layers. 
 For dark batter : Beat together half a cup of 
 brown sugar, half a cup of molasses, a quarter 
 of a cup of butter, quarter of a cup of milk, one 
 teaspoonful of cream-tartar, one of cinnamon, 
 half a teaspoonful of soda, half a teaspoonful 
 of allspice, half a grated nutmeg, the yolks of ( 
 three eggs well beaten up, and two cupfuls of 
 flour. For light batter : Mix one cup of white 
 sugar, half a cup of butter, half a cup of milk, 
 the whites of three eggs whipped to a froth, one 
 teaspoonful of cream-tartar, half a teaspoonful 
 of soda, and two cups of flour. Butter the pan 
 well and put in the two batters in alternate 
 spoonfuls. 
 
 Measure Cake. — Take .—Sugar, 2 cupfuls ; 
 butter, 1 cupful ; eggs, 4 ; nutmeg (grated) 1 ; 
 flour, 1 pt. 
 
 Stir two cupfuls of sugar and one of butter 
 to a light cream ; then add four eggs beaten to 
 a froth, one grated nutmeg, and a pint of flour. 
 Stir it constantly until just before it is put into 
 the oven. Bake either in cups or pans. 
 
 Molasses Cake. — Take .--Molasses, 1 cupful ; 
 sugar, 1 cupful ; warm water, 1 cupful ; soda, I 
 tablespoonful ; lard, % cupful ; salt, yi. tea- 
 spoonful ; flour. 
 
 Mix one cup of molasses, one cup of sugar, 
 one of warm water with a teaspoonful of soda 
 dissolved in it, two-thirds of a cup of lard, half 
 a teaspoonful of salt, and enough flour to make 
 a dough as soft as can be rolled. Roll out 
 thin, cut into cakes, and bake in a quick oven. 
 
66 
 
 CAKE 
 
 Mountain Caks. — Mix together three-quar- 
 ters of a pound of sugar, half a pound of but- 
 ter, one pound of flour, the yolks of six eggs, 
 and whites of four beaten to a froth, one tea- 
 cupful of milk, one teaspoonful of soda, and 
 two of cream-tartar; flavor with vanilla. For 
 a jelly to put over the top, beat together the 
 whites of eggs left over, one pound of sugar, 
 and a cupful of current jelly. 
 
 Nut Cake. — Take .--Sugar, iyi cupfuls ; but- 
 ter, yi cupful ; eggs, 3 ; milk, yi cupful ; flour, 
 2'/i cupfuls ; cream-tartar, 1 teaspoonful; soda, 
 yi teaspoonful; hickory-nut meats (or any 
 other kind), 1 cupful. Beat together one and 
 a half cupfuls of cqffee sugar, half a cupful of 
 butter, and three eggs, to a light froth ; add al- 
 ternately the half cup of milk in which the soda 
 has been dissolved, and the two and a half 
 cups of flour with which the cream-tartar has 
 been sifted ; add the half cupful of. nuts and 
 bake in one loaf. 
 
 Orange Cake. — Take /-Flour, 1 lb, lacking 
 3 even tablespoonfuls ; sugar, 1 lb ; butter, \ 
 lb ; sweet milk, J pt ; baking powder, i£ even 
 tablespoonfuls ; eggs, 5. 
 
 Cream the butter with the sugar, adding 
 enough of the milk to make them mix easily ; 
 add the yolks of the eggs and beat well, then 
 add the milk, the beaten whites of the eggs and 
 the flour in which the baking powder has been 
 well mixed. Spread one-third of an inch deep 
 in jelly cake pans, and bake in a very quick 
 oven. Make this icing : Whites of three eggs, 
 beaten stiff, one pound and a quarter of pow- 
 dered sugar ; grated rind, soft pulp and juice 
 of two large sour oranges and one lemon. Add 
 sugar for outside icing. 
 
 Plum Cake. (English.) — Take a pound 
 and a half of flour, one pound of butter, one of 
 sugar, half a pound of currants, half a pound of 
 candied citron and orange peel, two ounces of 
 sweet almonds, half an ounce of allspice, half 
 an ounce of cinnamon, ten eggs, and one wine- 
 glassful of brandy. Beat the sugar and butter 
 to a light cream ; add the allspice and pounded 
 cinnamon ; work in the yolks of the eggs, two at 
 a time ; whip the whites till they are highly 
 frothed, and work them in, keeping the paste 
 warm, or it may become heavy. Cut the citron 
 and orange peel into strips ; mix them with the 
 currants (previously well washed and dried be- 
 fore the fire), and also with the almonds ; stir 
 in by degrees the flour, and then the brandy. 
 Beat the whole together thoroughly, and bake 
 i£ hours in a moderate oven. There should 
 be a couple sheets of paper both under the cake 
 and over the top of it. 
 
 Portugal Cake.— Stir one pound of fine 
 white sugar and half a pound of butter to a 
 cream ; add eight eggs, the whites and yolks 
 beaten separately ; stir in gradually one pound 
 of flour; and then add one pound of fruit, a 
 grated nutmeg, one and a half pounds of sweet 
 . almonds, blanched and pounded, and last of all 
 two tablespoonfuls of lemon juice. Stir to- 
 gether thoroughly, and bake at once. 
 
 Pound Cake. — L — Take .--White sugar, 1 
 
 lb ; butter, ^ lb ; eggs, 8 ; flour, 1 lb ; lemon 
 or nutmeg. , 
 
 Stir one pound of fine white sugar, and three 
 quarters of a pound of butter to a light cream ; 
 add eight eggs, the whites and yolks beaten 
 separately to a froth, and one pound of flour ; 
 flavor to taste with lemon or nutmeg. Cover 
 with icing as soon as done. 
 
 II. Take .--White sugar, 1 lb-; butter, % lb ; 
 eggs, 10; flour, 1 lb; currants, 1 teacupful ; 
 white wine, I wineglassful ; mace, yi teaspoon- 
 ful ; nutmeg, yi (grated). 
 
 Beat a pound of fine white sugar, and three 
 quarters of a pound of butter to a cream ; beat 
 up ten eggs, the whites and yolks separately : 
 add the yolks to the butter and sugar, and stir 
 in a wineglass of white wine, half a teaspoonful 
 of mace, and half a grated nutmeg ; mix well 
 together, and add the whites of the eggs ; stir 
 in a pound of flour thoroughly, and then add a 
 teacupful of currants, washed and dried. Bake 
 in a rather quick oven. 
 
 Queen's Cake. — Take .--Sugar, 1 lb ; butter, 
 % lb; wine, brandy, and milk, a wineglassful 
 each ; flour, 1 lb : mace, % oz ; rose-water, or 
 ess. of lemon, 1 teaspoonful ; eggs, 8 ; raisins, 
 yi lb; Zante currants, yi lb; citron or almonds, 
 yi lb. 
 
 Stir a pound of sugar, and three-quarters r f 
 a pound of butter to a very light cream ; mix a 
 wineglass of white wine, one of brandy, and 
 one of milk, and stir them into the butter and 
 sugar ; add a pound of flour, a teaspoonful of 
 rose-water or essence of lemon, and a quarter 
 of an ounce of mace. Beat eight eggs to a 
 froth, the whites and yolks separately, and add 
 them to the paste ; stir the whole well together, 
 and then add, just before baking, half a pound 
 of seeded raisins, half a pound of Zante cur- 
 rants, a quarter of a pound of citron, or al- 
 monds, blanched and pounded fine in rose- 
 water. The fruit should be stirred in grad- 
 ually, a handful of each alternately. Put in 
 pans lined with buttered white paper, and 
 bake it from an hour and a quarter to an 
 hour arid a half, according to the heat of the 
 oven. 
 
 Quick Cake.— Take. --Raised bread-dough, 
 1% lbs; butter, ^lb: sugar, % lb; eggs, 4; 
 wine or brandy, 1 wineglassful; cinnamon, 1 
 teaspoonful ; nutmeg, 1 ; milk, 1 teaspoonful ; 
 saleratus, yi teaspoonful ; raisins (seeded), 1 lb. 
 
 Melt half a pound of butter, and when cool, 
 work it into a pound and a half of raised bread- 
 dough. Beat four eggs and three-quarters of 
 a pound of rolled sugar together, and mix with 
 the dough ; add a wineglass of wine or brandy, 
 a teaspoonful of cinnamon, and a grated nut- 
 meg. Dissolve half a teaspoonful of saleratus 
 in a teaspoonful of milk, strain it over the 
 dough, and work the whole with the hands for 
 a quarter of an hour ; then add a pound of 
 seeded raisins, and put it into cake-pans. Let 
 it stand in them until light before putting it into 
 the oven. 
 
 Raised Cake (without eggs) Take .--Su- 
 gar, 1 coffeecupful; butter, yi cupful ; milk and 
 
CAKE 
 
 67 
 
 warm water, yi pt. each ; home-made yeast, % 
 cupful ; flour ; raisins or currants , I cupful ; 
 cinnamon, cloves, and grated nutmeg, I tea- 
 spoonful each. 
 
 Stir together a large coffeecupful of sugar 
 and half a cupful of butter; add half a pint of 
 sweet milk and half a pint of warm water. To 
 this mixture stir in flour enough to make a 
 thick dough, and half a cupful of yeast ; set it 
 to rise over night. Next morning stir in a 
 cupful of seeded raisins or currants, and a tea- 
 spoonful each of cinnamon, cloves, and grated 
 nutmeg. Put into baking-pans, let it rise until 
 perfectly light, then bake three-quarters of an 
 hour in a moderately quick oven. 
 
 Republican Cake. — Take /-Flour, y& lb ; 
 butter # lb ; sugar, 6 oz ; cream, yi teacupful ; 
 eggs 3 ; baking-powder, I teaspoonful ; raisins, 
 i teacupful ; white wine, }i wineglassful ; nut- 
 meg, cloves, and cinnamon. 
 
 Mix together half a pound of flour, a quarter 
 of a pound of butter, six ounces of sugar, three 
 eggs beaten to a froth, a teaspoonful of baking- 
 powder," one teacupful of raisins, and half a 
 wineglass of white wine, and half a teacupful 
 of cream ; season to taste with nutmeg, cloves, 
 and cinnamon. Bake at once in a moderately 
 hot oven. 
 
 Rice Cake. — Take .--Ground rice, io oz; 
 white sugar, 8 oz ; flour, 3 oz; eggs, 6; nutmeg, 
 Yt (grated). 
 
 Mix ten ounces of ground rice, eight ounces 
 of powdered white sugar, and three of wheat 
 flour ; sift the whole into the beaten yolks of 
 six eggs ; add the whites of the eggs, whipped 
 to a stiff froth, and half a grated nutmeg. Beat 
 together very gently, put into deep pans, and 
 bake about twenty minutes in a quick oven. If 
 not watched they may burn. 
 
 Royal Cake.— Take .--Sugar, I ^ lbs ; butter, 
 1 lb ; eggs, 4; milk, 1 %. pts ; soda, % teaspoon- 
 ful ; brandy, % teacupful ; flour, 2^ lbs ; nut- 
 meg, 1 ; raisins and currants (mixed), 1 lb ; 
 citron, % lb ; cloves, allspice, cinnamon, 1 tea- 
 spoonful each. 
 
 Stir together one pound and three-quarters 
 of sugar, and one pound of ^butter ; add four 
 eggs beaten to a froth, a pint and a half of 
 milk, half a teaspoonful of soda, half a teacup- 
 ful of brandy, two pounds and three-quarters 
 of flour, one nutmeg, a teaspoonful each of 
 cloves, allspice, and cinnamon, two pounds of 
 raisins and currants mixed, and a quarter of a 
 pound of citron. Bake in thick loaves in a 
 moderately quick oven. 
 
 Savory Cakes.— Take. --White sugar, 1 lb; 
 eggs, 8 ; flour, 1 lb ; coriander seed, 2 table- 
 spoonfuls ; lemon, I. 
 
 Mix together a pound of powdered white 
 sugar, ana eight eggs, the whites and yolks 
 beaten up separately; beat them well together 
 for several minutes, then add the grated rind 
 of a fresh lemon and half the juice, a pound of 
 "flour, and two tablespoonfuls of coriander seed. 
 Drop this batter by the large spoonful upon 
 buttered baking pans, sift white sugar over 
 them and bake them immediately in a quick oven. 
 
 Scotch Cake. — Take .--Sugar, 1 lb; butter, 
 % lb; lemon, 1 ; brandy, 1 wineglassful ; eggs, 
 9; flour, 1 lb;. raisins (seeded), 1 lb. 
 
 Stir a pound of sugar and three-quarters of 
 a pound of butter to a very light cream ; add 
 the juice and grated rind of a lemon, and a 
 wineglass of brandy. Beat nine eggs the 
 whites and yolks separately, to a froth and stir 
 them into the cake ; then add a pound of flour, 
 and, just before it is put into the bake-pans, a 
 pound of seeded raisins. Bake in a moderate 
 oven. 
 
 Shrewsbury Cake. — Take .--White sugar, 
 % lb ; butter, yi lb ; eggs, 5 ; flour, 1 lb ; rose- 
 water or grated lemon peel. 
 
 Stir three-quarters of a pound of powdered 
 white sugar and half a pound of butter to a 
 cream; add five eggs, the whites and yolks 
 beaten separately ; then stir in a pound of flour 
 dried by the fire, and flavor to taste with rose- 
 water or grated lemon peel. Mix thoroughly, 
 and bake at once. 
 
 Silver Cake. — Take .--White sugar, 1 lb; 
 butter, y z lb; eggs, whites of, 10; flour, )£ lb; 
 ess. bitter almonds, 1 teaspoonful. 
 
 Beat to a cream one pound of fine white 
 sugar, and half a pound of butter, ; add the 
 whites of ten eggs, whipped to a stiff froth ; 
 then add three-quarters of a pound of flour, 
 flavor with one teaspoonful of the essence of 
 bitter almonds. Flavor the icing with rose- 
 water. 
 
 Spice Cakes. — Take .--Butter, 1 teacupful ; 
 sugar, 1 teacupful ; molasses, y z teacupful ; 
 saleratus, 1 teaspoonful ; nutmeg, 1 (grated), 
 ground ginger, cinnamon, caraway seed, cori- 
 ander seed, 1 teaspoonful each. 
 
 Melt a teacupful of butter, and mix it with a 
 teacupful of sugar, and half a teacupful of mo- 
 lasses ; add a teaspoonful of cinnamon, a tea- 
 spoonful of ground ginger, a grated nutmeg, 
 and a teaspoonful each of caraway and corian- 
 der seed ; put in a teaspoonful of saleratus, 
 dissolved in half a teacupful of warm water, 
 stir in flour till stiff enough to roll out thin ; 
 cut into cakes and bake them in a slow 
 oven. 
 
 Sponge Cake. — Take .--Powdered sugar, 2 
 cupfuls ; flour, 1 Yz cupfuls ; eggs, 7 ; lemon, 
 the grated rind and juice of one. Beat the 
 yolks of the eggs with the sugar until very light ; 
 add the rind of the lemon and the whites beaten 
 to a stiff froth ; sift in the flour and all the 
 juice, stirring as gently as possible. 
 
 II. (White.) — Take .--Sugar, I yi cupful ; flour, 
 1 cupful ; eggs, whites of 10 ; cream-tartar, r 
 teaspoonful. 
 
 Take one and a half cupfuls of sugar, one 
 cupful of flour, the whites of ten eggs, and one 
 teaspoonful of cream-tartar. Beat the eggs to 
 a froth and stir the sugar with them; put the 
 cream-tartar in the flour, and then stir the flour 
 with the paste lightly and quickly. Do not stir 
 the cake after the flour is fairly in. Bake in a 
 quick oven. 
 
 HI. Take .--Loaf sugar, weight of 10 eggs; 
 eggs, 1 2 ; lemon, I ; flour, weight of 6 eggs. 
 
68 
 
 CAKE 
 
 Take the weight of ten eggs in powdered loaf 
 sugar, beat it to a froth with the yolks of twelve 
 eggs, and add the juice and gjated rind of a 
 fresh lemon ; whip the whites of twelve eggs to 
 a stiff froth, and mix them with the sugar and 
 yolks. Stir the whole constantly for fifteen 
 minutes, and then sprinkle in the weight of six 
 eggs in sifted flour. The moment the flour is 
 woll mixed in, turn the cake into pans lined 
 with buttered paper, and bake immediately in a 
 quick oven. It will bake in about twenty 
 minutes. 
 
 Strawberry Short Cake (I.) — Take .--Flour, 
 i qt ; eggs, 4 ; cream or melted butter, I teacup- 
 f ul ; milk ; salt, 1 teaspoonful ; strawberries ; 
 white sugar. 
 
 Mix a quart of flour with four beaten eggs, a 
 teacupful of cream or melted butter, and a tea- 
 spoonful of salt ; add enough milk to roll it out. 
 Roil it out thin ; line a shallow baking-pan with 
 part of it, put in a thick layer of nice, ripe straw- 
 berries, and sprinkle in sufficient white sugar 
 to sweeten them ; cover them with a thin layer 
 of the crust ; then add another layer of straw- 
 berries and sugar, and cover the whole with 
 another layer of the crust. Bake in a quick 
 oven about twenty-five minutes. 
 
 Strawberry Short Cake (II.) — Take .--A 
 soda biscuit crust made with flour, 1 qt ; soda, 1 
 teaspoonful ; cream-tartar, 2 ^ teaspoonfuls ; 
 butter, 2 oz ; lard, 1 oz ; salt, 1 even teaspoonful ; 
 sweet milk, 3 gills. This will make two cakes. 
 
 If the cake is to be served on a platter, roll 
 the crust the shape and size inside the rim; if 
 a dinner plate is to be used, .nuke the cakes 
 round. Roll the crust to the thickness of half 
 an inch, prick and bake in a quick oven. Have 
 the strawberries cut in two or three pieces, 
 split the cakes, lay one half on the plate ; 
 butter it and put over it a thick layer of straw- 
 berries and sugar ; then replace the other half, 
 upside down, if there is to be another layer of 
 fruit. The two cakes may be served together 
 or separately and the upper layer may be 
 fruit or crust, as preferred. Leave in the oven 
 from five to ten minutes, and serve smoking 
 hot. 
 
 Sugar Cake. — Take :- Raised dough, 3 tea- 
 cupfuls ; saleratus, ^ teaspoonful ; wine or 
 milk, I wineglassful ; butter, % teacupful ; 
 sugar, 2 teacupfuls ; eggs, 3 ; cinnamon, 2 tea- 
 spoonfuls. 
 
 Dissolve half a teaspoonful of saleratus in a 
 wineglass of wine or milk, and strain it on three 
 teacupfuls of raised dough. Work into this two 
 thirds of a teacupful of lukewarm melted butter, 
 two teacupfuls of coffee sugar, three eggs 
 beaten up well, and two teaspoonfuls of cinna- 
 mon. Work the whole with the hands for 
 fifteen minutes ; then put it into cake-pans and 
 let it stand until light before baking it. 
 
 Raisins, stoned and chopped, dried currants 
 and citron greatly improve this cake. 
 
 Sugar Drops. — Take .--White sugar, 24 
 tablespoonfuls ; butter, 12 tablespoonfuls ; eggs, 
 3 ; flour, 1 pt ; nutmeg (grated), %. 
 
 Stir to a cream twenty-four tablepoonfuls of 
 
 powdered white sugar and twelve teaspoon- 
 fuls of butter ; add three eggs, the whites and 
 yolks beaten separately, a pint of flour, and half 
 a grated nutmeg.. Drop from the spoon on 
 buttered tins, bake ten or fifteen minutes, and 
 when done put a sugar plum on the top of 
 each. 
 
 Tea Cakes.— Take .--Sugar, i>£ teacupfuls ; 
 butter, }i teacupful ; nutmeg (grated), yi ; milkj 
 1 teacupful ; saleratus, % teaspoonful ; flour.' ' 
 
 Beat together one teacupful and a half of 
 sugar, and half a teacupful of butter ; stir in 
 half a teacupful of flour, and half a grated nut 
 meg. Dissolve half a teaspoonful of saleratus 
 in a teacupful of milk, strain and mix it with the 
 cake ; add flour till stiff enough to roll out. 
 Roll it out half an inch thick, cut into cakes, and 
 bake them on flat buttered tins in a quick oven. 
 If the oven is not quick they will be spoiled. 
 
 Washington Cake. — Take .--Sugar, 3 cup- 
 fuls ; butter, 2 cupfuls ; eggs, 5 ; milk, 1 cup- 
 ful ; cream-tartar, 2 teaspoonfuls ; soda, 1 tea- 
 spoonful ; flour, 4 cupfuls ; currants, % lb ; 
 raisins, # lb ; citron, yi teacupful ;, nutmeg 
 and cinnamon. 
 
 Stir three cupfuls of sugar and two of but- 
 ter to a cream ; then add five eggs, beate^ to a 
 froth, one cupful of milk, two teaspoonfuls of 
 cream-tartar, one of soda, and four cupfuls of 
 flour. Mix altogether thoroughly, and just 
 before baking stir in half a pound of currants 
 washed and dried, a quarter of a pound of 
 raisins seeded and chopped fine, and half a 
 teacupful of citron sliced; flavor to taste with 
 nutmeg and cinnamon. Bake in a steady, 
 moderately quick oven. 
 Webster Cake. — Beat together three cupfuls 
 of sugar and one cupful of butter ; add two eggs 
 beaten to a froth, one teaspoonful of soda, one 
 cupful of milk, five cupfuls of flour, and the 
 rind and juice of a lemon. Mix in fruit and 
 spice to taste. Bake in a moderately quick oven.' 
 
 Wedding Cake. — Take .--Sugar, 1 lb ^but- 
 ter, 1 lb; eggs, 10; brandy, % pt; wine, 1 
 wine-glassful ; nutmegs, 3 ; cinnamon. 1 table- - 
 spoonful ; flour, 1 lb ; currants, 2 lbs ; seeded 
 raisins, 1 lb ; citron, %. lb. 
 
 Stir one pound of sugar and one of butter 
 to a light cream ; add ten eggs beaten thick 
 and smooth, half a pint of brandy, a wineglass 
 of wine, three grated nutmegs, a tablespoonful 
 of mace, and a pound of flour. Mix thoroughly, 
 and then add two pounds of currants washed 
 and dried, one pound of seeded raisins, and 
 half a pound of citron. Bake in a moderate 
 oven from one to two hours. Try the cake 
 with a straw, and be sure that it is done before 
 removing it ; then turn the loaves upside down 
 on a sieve, and immediately cover the bottom 
 and sides with this icing ; beat the whites of 
 three eggs until frothy only, not white ; beat in 
 gradually one pound of powdered sugar ; flavor 
 with vanilla, or fresh lemon juice. Put several 
 large spoonfuls on the cake, and smooth it 
 with a knife. It will dry quickly. 
 
 White Cake.— Take: --Sugar, 2 cupfuls; 
 butter, 1 cupful ; milk, 1 cupful'; eggs, whites of 
 
CALCELLARIA 
 
 six ; tartar, 2 teaspoonfuls ; soda, 1 teaspoon- 
 ful ; flour, 2 cupfuls ; cornstarch I cupful. 
 
 Beat together two cups of sugar and one 
 of butter ; add one cupful of sweet milk, the 
 white bf six eggs whipped to a froth, two tea- 
 Spoonfuls of cream-tartar, one of soda, two cup- 
 fuls of flour, and one of cornstarch. Mix 
 together thoroughly, and bake in a rather 
 quick oven. 
 
 White Mountain Cake. — Take -.-Flour, 1 
 lb ; sugar, 1 lb ; butter, % lb ; milk ]4 pt ; 
 eggs, whites of 6; baking powder, 3 even tea- 
 spoonfuls. 
 
 Cream the butter, add the sugar by degrees, 
 and a little of the milk ; sift the flour and 
 baking powder together, and add alternately 
 with the rest of the milk, and the whites beaten 
 to a stiff froth. Bake in jelly cake-pans, and 
 arrange in layers with cocoanut-icing between 
 \. the cakes, and over the top and sides of the 
 , loaf. 
 
 ■.":. Wine Cake. — Take powdered sugar, 12 oz; 
 ' flour, 8 oz ; wine, I gill ; eggs, 6. 
 
 Heat the wine, pour it over the sugar, cover 
 and let it stand while the yolks and whites are 
 beaten separately until very light, and then 
 beaten together ; add the wine and sugar, ajid 
 beat until thick ; beat in gently the sifted flour, 
 - pour into paper-lined pans, and bake at once. 
 Yardley Oake — Cream half a pound of but- 
 ter ; add gradually, with one gill of milk, one 
 and a quarter pounds of powdered sugar ; six 
 well-beaten eggs, another gill bf milk, with 
 eighteen ounces of flour which has been sifted 
 with one and a half tablespoonfuls of baking- 
 powder, and one pound of stoned raisins, with 
 one pound of shred, blanched almonds. Bake 
 in loaves. 
 
 CALCELLARIA. — A pretty plant with 
 showy flowers, much cultivated by florists. 
 The shrubby varieties grow readily in the 
 flower-garden in any warm sunny spot with a 
 moderately rich soil. Those used in window 
 gardening are best raised from seedlings. Sow 
 seeds in August in a box containing soil made 
 of three parts light, rich loam, one of fine peat, 
 and one of sand. Transplant the young plants 
 to separate pots ; punch out the centre of the 
 plant, and continue to do so till it is of bloom- 
 ing size. As the roots of the plants reach the 
 sides of the pot, re-pot into a size larger ; and 
 when the flower-stems push up, tie them neatly 
 to upright sticks. Be careful in watering not 
 to give too much, or the plants will rot. Give 
 all the sun and air possible, and keep the 
 plants close to the glass. 
 CALF. (See VEAL.) 
 
 CALF'S-HEAD AND FEET.— Calves' 
 heads are usually sold with the hair scalded 
 and scraped cleanly off. When fresh the eyes 
 have a bright, full look, while the skin seems 
 firmly fastened to the head. There should 
 also be a prominent bump or appearance of the 
 young horns ; if there are no signs of horns, 
 the animal was too young to be wholesome as 
 food.. Do not purchase cither calves'^ heads 
 or feet if they have a yellowish look, or a 
 
 CALLA 
 
 69 
 
 slippery, slimy feeling. In buying feet, reject 
 the very small ones. 
 
 To cleanse calf's head or feet, wash them 
 clean, sprinkle powdered resin over the hair, 
 dip them in boiling water and take out immedi- 
 ately, and then scrape them clean ; afterwards 
 soak them in water four days, changing the 
 water every day. 
 
 To Cook. — Remove the brains and put the 
 head and feet in salted water, just enough to 
 com them; boil two hours. Soak the brains, 
 skin them and pick out every bit of membrane 
 till they are perfectly white ; when the head, 
 etc., have boiled nearly an hbur and a half, tie 
 the brains in a cloth and put them in the pot 
 with the rest. When the two hours have 
 elapsed, take the whole from the fire ; mash 
 the brains fine with the back of a spoon, 
 season tliem with pepper and salt, bread-crumbs, 
 and a wineglass of wine, and use them as a 
 sauce for the meat. Send to the table very 
 hot. The liquor that remains can be made into 
 an excellent soup. 
 
 Calfs Foot Jelly.— Take. --Calf's feet, 4; 
 white wine, 1 pt; lemons,- 2; eggs 6; cinnamon, 
 i stick. 
 
 Boil four feet (that have been carefully 
 washed) in four quirts ' of water till very soft 
 and the„ water is reduced to two quarts. Remove 
 from the fire and let it stand till perfectly cold, 
 then scrape off all the fat and dregs. Put the 
 jejly in a preserving kettle, and set it on a 
 slow fire ; when it melts, take it from the fire, 
 mix into it a pint of white-wine, the juice 
 and a grated rind of two fresh lemons, and a 
 stick of cinnamon, broken into bits. Wash 
 and wipe dry six eggs ; beat the whites to a 
 froth and stir them into the jelly when it is 
 cool; bruise the egg-shells and mix them in, 
 and then set the jelly on a few coals. When 
 hot, sweeten it to the taste with white sugar. 
 Let it boil slowly fifteen minutes without 
 itirqng it ; then strain through a flannel bag 
 into' «■ deep dish or pitcher-^if it is not clear 
 the firsj- time, pass it through the bag again. 
 The bag should not be squeezed ; if it is, the 
 jelly will not lobk clear. When strained, pour 
 it into glasses, and if the weather is hot set 
 the glasses into cold water and keep them in 
 a cool place. Even then the jelly will keep 
 but a few days. 
 
 CALICO. — A cheap cotton cloth, so called 
 because it was originally imported into Europe 
 from Calicut in India. It is made of an infinity 
 of different patterns and of several qualities, 
 and the colors are sometimes " fast '' and again 
 wash out the moment they are dipped into 
 water. Calicoes are frequently so full of 
 " sizing," a preparation put in by the manufac- 
 turer to give them a better appearance, that it 
 is difficult to ascertain their quality ; it is best, 
 therefore, to choose calico that is free frcm 
 sizing, and to see that the threads are straight 
 and evenly woven. 
 
 CALIFORNIA WINES. (See American 
 Wines.) 
 
 CALLA. — The Calla Lily is one of the most 
 
70 
 
 CALLIPASH 
 
 ornamental plants that can be grown either in 
 house or garden. It grows sometimes as high 
 as five feet, has broad, green, beautifully- 
 veined leaves more than a foot long, and when 
 blooming throws up a long raceme of delicately 
 tinted flowers. It is a bulbous plant; and if 
 planted in the spring in a light rich soil', and 
 copiously watered during the hot weather, will 
 bloom freely during the summer. It may be 
 wintered in a light cellar without difficulty ; or 
 the bulbs may be taken up after the first frost 
 and kept during the winter in some dry place 
 where the temperature does not fall below 50°. 
 In the latter case, plant again in April or May. 
 When grown as a house plant they should be 
 potted in soil composed of richest loam and 
 peat well mixed ; they should be watered abun- 
 dantly, and placed where the sunlight will 
 reach them freely. If a plant with a single 
 stem is desired, remove all suckers : otherwise 
 they will do no harm to remain. 
 
 CALLIPASH. — The green, gelatinous fat 
 which forms part of the upper shield of the turtle. 
 It, together with Callipee, the yellowish fat 
 which belongs to the lower shield, is considered 
 by epicures the choicest portion of the turtle. 
 
 CALOMEL. -A preparation of mercury, used 
 as an alterative and purgative, and in certain 
 specific diseases. Calomel has always been 
 inveighed against by quacks of every descrip- 
 tion, so that a common popular impression 
 exists against its employment at the present 
 day. It still, however, remains a valuable 
 remedy in many conditions of the human system, 
 though it should be used only under proper 
 direction — never as an article or domestic medi- 
 cine. Dose, from 5 to 10 grains in pill. 
 
 CAMBRIC. — An exquisitely fine and beau- 
 tiful cloth made of flax or linen ; there is also an 
 imitation of cambric made of cotton. French 
 cambric, when genuine and of the best kind, 
 is superior to any other ; it has a singularly soft 
 and silky appearance. Scotch cambric is in 
 fact an imitation cambric, made of cotton or of 
 cotton mixed with flax, and is much inferior in 
 retaining its whiteness. Fre7ich cambric hand- 
 kerchiefs are of three widths, $&, %", and y & of 
 a yard. 
 
 CAMELLIA. — There is one variety of the 
 camellia, the single red, which will stand the win- 
 ter out of doors as far north as the Middle States, 
 but it is chiefly as a window plant that cam- 
 ellias are so ardently cultivated. They should 
 be grown in a light loam, or sandy peat and 
 loam ; and the pots should be filled one-third 
 full of potsherds in order to secure drainage 
 If the roots of the plant become sodden its 
 health is gone, and years of care may fail to 
 restore its Deauty. When in a growing state, 
 too much water can hardly be given, and fre- 
 quent sprinklings and syringings are good ; this 
 operation, however, must never be performed in 
 sunny weather. One chief care in the culture 
 of camellias is to keep them perfectly clean ; dust 
 upon the foliage not only injures the beauty of 
 the plant, but affects its health. Too much 
 heat will also injure the plants, and the tem- 
 
 CAMPHOR 
 
 pcrature of the room in which they are left 
 should' never be permitted to rise above sixty- 
 five or seventy degrees during the day, or to 
 fall below forty at night. The plants when in 
 bloom should be shaded, as thus the flowers 
 will remain in perfection much longer. They 
 should have plenty of air at all times, but during 
 the season of growth they must be protected 
 from chilling draughts which would cause the 
 young leaves to curl up and stunt the plants. 
 During the summer, the plants should be placed 
 in a shady, airy situation out of doors, with 
 plenty of room between them to allow a free 
 circulation of air. A common error in the cul- 
 ture of camellias is too frequent re-potting. A 
 vigorous plant will not require re-potting oftener 
 than every three years,- and the very largest 
 plants will flourish in a pot ten or twelve inches 
 in diameter. Camellias are by nature symmet- 
 rical in growth, and by judicious pruning per- 
 fect specimens may be secured. Pruning 
 should be done after blooming, just as the plants 
 begin their growth. To insure fine flowers, not 
 more than one bud should be allowed to each 
 terminal shoot; remove all others before the 
 buds begin to swell. 
 
 The florists' varieties of camellias are almost 
 numberless ; but Mr. E. Rand says : " Could 
 we have but one, we would choose Double 
 white or Candidissima, for white ; for blush, 
 Lady Humes blush; for crimson, Sarah Frost." 
 In buying plants, select those of shrubby form; 
 dark green foliage, without any places where 
 leaves have been dropped. Also see that the 
 plant is free from scale, red spider, and mealy 
 bug. 
 
 CAMOMILE. — A small plant, growing wild 
 in some places, and very generally cultivated on 
 account of its flowers, an infusion of which 
 makes an excellent tonic known as camomile .' 
 tea. Though the double-flowered kind is most 
 raised by gardeners, the single is the best and 
 strongest medicine. The active principle of 
 camomile is piperina, a resinous substance, and 
 it is sometimes used instead of hops in making 
 bitter beers. Camomile tea, which is ma.de by 
 steeping the flowers in boiling water, is good 
 for allaying nausea or arresting vomiting ; and, 
 sometimes improves the appetite. 
 
 CAMPHOR. — A pure resinous substance 
 found in many plants, but in large quantities in 
 only two, which grow in China and Japan and 
 the island of Formosa. Nearly all the cam- 
 phor of commerce is brought from China, 
 where its manufacture is the chief industry of 
 several entire districts." It is easily dissolvable 
 in alcohol, though scarcely so in water. Cam- 
 phor evaporates rapidly when exposed to the 
 air, and as its vapor is poisonous to insects it is 
 very useful in defending clothes, carpets, and 
 the like from moths. I,t is poisonous to all 
 animals when taken into the stomach in large 
 quantities ; though in small doses it will allay 
 nervousness and produce quietude. The odor 
 of camphor, if breathed for a long time, is ener- 
 vating. Spirits of camphor is a solution of the 
 gum in alcohol. 
 
CANARY BIRD 
 
 Camphor Oil. — This is aproduct of the same 
 tree which produces camphor. It is a pale, 
 yellowish, limpid fluid, stimulating when ap- 
 plied externally, and excellent as a. liniment. 
 
 CANARY BIRD.— Canary hirds are natives 
 of the Canary Islands, and hence their name. 
 There are many varieties of them to be had of 
 the bird fanciers. Those having the upper part 
 of the. body of a dusky green, and the under 
 part a yellowish green, with dark brown eyes, 
 are the strongest ; the choicest, however, or at 
 least the most admired, are those in which the 
 body is white or yellow, and the head, wings, 
 and tail yellowish dun. It is very important 
 that their treatment should conform to the 
 season of the year. They require to be kept 
 in rooms of an even temperature ; if exposed to 
 cold they are likely to sicken and die, while if 
 the room is too warm they will moult before 
 the proper time, which it is important to avoid. 
 The cage, which should be provided with three 
 cross-sticks, must be kept clean and have a 
 little fine sand scattered over the bottom of it. 
 Beside seed, canaries may be supplied often 
 with a little green stuff, such as chickweed, 
 water-cress, lettuce, etc., in summer, and thin 
 slices of sweet apple in winter., As they- like 
 to wash their feathers, a cup of clean water 
 should be put into the cage frequently for that 
 purpose. ' Never give them sweet cake or any 
 other rich food. 
 
 The best time for pairing canaries is. about 
 the middle of April. Birds which are to be 
 paired should be previously kept in the same 
 cage for several days to become acquainted 
 with each other. The pairing cage should be 
 divided into two compartments, with communi- 
 cation between them by a sliding door, so that 
 a separation may be effected when required. 
 For their nest-building, they should be supplied 
 with straw, paper-shavings, moss, wool, or other 
 soft materials, strewed over the bottom of the 
 cage. The female generally lays six eggs, on 
 alternate days ; and in about thirteen days after 
 the last one is laid the young birds will make 
 their appearance. As soon as the- young ones 
 are hatched, a portion of an egg boiled hard, 
 and chopped very fine, white and yolk together, 
 and mixed with crumbs of white bread, should 
 be put into the cage, and, in another vessel, 
 some rape-seed, well boiled and washed in 
 fresh water. This should be repeated often 
 and great care taken that the food is not al- 
 lowed to remain in the cage till sour. When 
 about fourteen days old the young birds are 
 able to feed alone ; the males should then be 
 placed in a cage, each by himself, iri order that 
 his education may not be interrupted. His 
 education is best accomplished by whistling to 
 him the air most desired to be sung. , Many 
 canaries have been taught to sing several airs 
 quite correctly. A good education will require 
 from three to six months,, and must be care- 
 fully followed up. 
 
 CANCER. — All that modern surgery has 
 hitherto done with regard to cancer is to define it, 
 its structure, kinds, and history. Nothing sat- 
 
 CANCER 
 
 71 
 
 isfactory^ has been proved as to its causes : 
 neither individuality, locality, mode of life, or 
 conditions. Domestic animals are equally sub- 
 ject to it with man, and pathologists have but 
 slight grounds for suggesting its predisposing 
 causes, such as its being in a small percentage 
 apparently hereditary, and its existence more 
 frequently in the female sex and in the aged. 
 Cancer is a disease of itself, and one of the 
 class of new growths. It is unlike all other 
 tumors, being an infiltration amongst the natural 
 tissues of the body, and its peculiar structure is 
 only to be discerned by the -microscope. It is 
 ineradicable : if cut out it returns, if not at the 
 place of operation in some other part or tissue. 
 There are, however, cases where a cancerous 
 tumor has been removed at its first appear- 
 ance, and the patient has enjoyed immunity 
 from any return for ten. fifteen, or even 
 twenty years. Cancer possesses all the char- 
 acteristics of a malignant growth, as defined 
 by pathologists, namely, constitutional origin, 
 rapid growth, constant increase, pain, returning 
 if cut out, infiltrating every tissue in its vicinity, 
 and invading the lymphatic glands ; " it resists 
 all' treatment, softens inwardly, ulcerates out- 
 wardly, resembles no tissue naturally formed in 
 the body, and ultimately proves fatal." 
 
 There are several forms of cancer: I. Scir- 
 rhus ; 2. Medullary ; 3. Melanotic ; 4. Epithe- 
 lial ; 5. Osteoid ; 6. Colloid ; 7. Villous. The 
 last two forms, however, are by some scarcely 
 held as cancer. Scirrhus Cancer is the most 
 frequent, at least in this country, and most 
 commonly affects the female breast, though it 
 is also found in the rectum, eye, testicle, womb, 
 shin, bones, and salivary glands. Its chief 
 feature is its stony hardness, which is due to 
 an abundance of fibrous tissue ; it is nodulated, 
 becomes adherent to the overlying skin, and it 
 has the singular property, not possessed in a 
 like degree by any other tumor, of drawing into 
 it adjoining structures, is subject to severe 
 stabbing or lancinating .pain, and to ultimate 
 ulceration. Medullary, or brain-like cancer, so 
 called from, its resemblance to the substance of 
 the brain, cr stiff blanc-mange ; encephaloid, or 
 soft cancer, are its synonymous terms. This 
 form of cancer differs from the preceding in 
 possessing none of that peculiar characteiistic 
 of drawing towards itself neighboring struc- 
 tures, but rather that of a disposition to dis- 
 tend and thrust them aside by the rapidity 
 of its growth, and by the great accumulation 
 of cancer material in its bulk. It produces 
 greater constitutional disturbance, and is more 
 speedily fatal. It is most frequent in the 
 limbs and breast. It is excessively vascular 
 and as it nears the surface throws out fun- 
 gous masses which bleed at the slightest touch. 
 Melanotic Cancer: The distinctive feature of 
 this form of cancer is the presence of pig- 
 ment or coloring cells,"which give it a black or 
 dark appearance. The most frequent situa- 
 tion is the skin or the eye, and it is more 
 common in the horse or dog than in man. It 
 derives its color as a general rule, from the 
 
72 
 
 CANDLES 
 
 CANDY 
 
 structures in which pigment naturally exists. 
 Epithelial Cancer, termed also epithelioma or 
 cancroid, so termed because the microscopic 
 cells found in it differ less from the cells of the 
 part in or near which they grow, than those of 
 the foregoing kinds, and from their analogy to 
 the natural epithelial structures. Its chief 
 situation is in the skin, in or near a mucous 
 orifice, e.g., lip, nose, anus, prepuce, scrotum, 
 or tongue. When it exists on the scrotum it 
 forms the so-called chimney-sweeper's cancer, 
 Osteoid Cancer, a form of cancer occurring 
 usually in bones, and more commonly in the 
 lower end of the femur apparently than else- 
 where. It is very rapid and. painful in its 
 growth. In this form of cancer the stroma is 
 converted into a very dense fibrous tissue, and 
 then into a , peculiar bone, which is rough and 
 porous, and' very brittle, readily reducible to a 
 chalky powder after maceration of specimen. It 
 seems to be singularly interchangeable with 
 cncephaloid. Colloid Cancer, a form of the 
 disease not regarded by some writers as in- 
 cludable under the term cancer. In appearance 
 it is jelly-like, about the consistence of thin 
 glue or tapioca pudding, of rapid growth, and 
 frequently attaining enormous bulk. It is most 
 frequently found in the intestinal canal. Vil- 
 lous Cancer, a vascular growth, composed of 
 delicate papillae, each containing a vascular 
 loop, generally in connection with cancer or 
 epithelium. 
 
 Treatment. — All that can be done in the way 
 of" treatment is to check the disease as far as 
 possible, and thus endeavor to alleviate suffer- 
 ing and prolong life. Active treatment of can- 
 cerous growths can only tend to one point, and 
 that is removal in all cases on their earliest de- 
 tection. In advanced stages of the disease, 
 palliative treatment, both local and constitu- 
 tional, must be resorted to, but death will sooner 
 or later supervene, and all that can be done is 
 to make the end as easy as possible. Medical 
 advice is absolutely necessary. 
 
 CANDLT3S.— Kerosene oil and the various 
 kinds of .lamps in the country, and gas in the 
 city, have very nearly superseded the use of 
 candles as illuminators ; yet they are cleaner 
 than lamps, less troublesome, less dangerous, 
 and more easily carried about. They also, when 
 properly made, give a peculiarly pleasant and 
 cheerful light at very small cost. Candles 
 are made of various substances such as sper- 
 maceti, stearine, tallow, wax and various com- 
 binations of these ; but the last two are the 
 only substances -used in domestic manufactures, 
 and they are made in two ways — by dipping 
 and by moulding. 
 
 Dipped Candles.- — To make dipped candles, 
 pull the wicks out straight and smooth, cut 
 into the right length, and then put them on 
 broaches or rods about half an inch in diameter 
 and three feet long. First .dip the wicks in 
 lime-water or vinegar and dry them; then 
 double them over the rods and twist them. 
 Melt the tallow in a large kettle, and when 
 it is melted, fill the kettle to the top with hot 
 
 water and add wax and powdered alum to 
 harden the candles. Keep the tallow hot over 
 a portable furnace, and fill the kettle with 
 hot water as fast as the tallow is used up., 
 When the tallow is boiling hot take several 
 rods at once and wet the wicks in it ; straighten 
 and smooth them when cool. Then dip them 
 as fast as they cool until they become of the 
 proper size ; plunge them in obliquely and not 
 perpendicularly, and when the bottoms are too 
 large, hold them in the hot grease till a part 
 melts off. Let them remain over night to cool ; 
 then cut off the bottoms and keep in a dry, 
 cool place. 
 
 Mould Candles. — These are made in regu- 
 lar candle-moulds or tin or pewter cylinders, 
 of which the inside diameter is the size of the 
 candles desired. To make, melt together ten 
 ounces of good tallow (at least half should be 
 mutton tallow), a quarter of a pound of white 
 wax, a quarter of an ounce of camphor, and 
 two ounces of powdered alum. Soak the 
 wicks in lime-water and saltpetre, and when 
 dry fix them in the moulds and pour in the 
 melted tallow. Let them stand one night to 
 cool ; then warm them, draw out carefully, ■ 
 and put them in a box in a dry, cool place. 1 
 Candles made thus are extremely nice and will 
 keep for two years; they are better for being 
 kept several months. When laid up for store,, 
 it is well to cover them with bran, as light turns 
 them yellow. 
 
 Rush Lights. — These are made by dipping 
 rushes in tallow in the same way as for dipped 
 candles.' The rushes should first be stripped 
 of nearly all the hard, outer covering, the pith 
 alone being retained with just enough of the 
 tough bark to keep it stiff. They require no 
 snuffing as the burned wick falls off as the 
 tallow consumes ; but small cotton wicks an- 
 swer the same purpose and are less liable to go 
 out. 
 
 Wax Candles. — These are much superior 
 both in appearance and in illuminating power 
 to any others. They burn with a steady, mel- 
 low light, emit no smell, and require no snuff- 
 ing. They are made by pouring melted white 
 wax down the wick till sufficient has adhered, 
 to it, then rolling the candle on a smooth board 
 or marble slab till it is even, and then polishing 
 it with a cloth. They may also be made like 
 tallow candles in moulds. Exposure to the 
 light whitens wax candles, but they should 
 always be'kept in a cool, dry place. 
 
 CANDY.*— In order to understand the phil- 
 osophy of candy-making, take a little crushed 
 sugar in a clean brass or tinned kettle, with a 
 little water, over a brisk tire, and note the 
 changes which heat will cause. At first the 
 lumps of sugar soften and break up, and as the 
 heat increases entirely disappear, the result 
 being a transparent solution, more or less thick 
 according to the proportions of sugar and water. 
 If heat be increased so that the syrup boilsj 
 
 * Most of this article, and of two or three short paragraphs 
 on allied topics, are taken from an excellent little book, " How 
 to Make Candy." Hartford, Ct.; Dustin, Gilman & Co. 
 
CANDV 
 
 73 
 
 the remaining liquid becomes more dense until 
 it reaches a point where not enough water 
 remains to hold the sugar in perfect solution. 
 If it now be set aside and allowed to cool 
 gradually, the excess of sugar will deposit itself 
 in large transparent crystals on the sides and 
 bottom of the vessel, and we shall have it in 
 the form usually known as rock-candy. If 
 instead of setting the solution aside for the 
 crystals to form, we conlinue the boiling, nearly 
 all the water will soon evaporate, and the su^ar 
 will manifest a tendency to assume a granular 
 condition, especially upon the sides of the 
 vessel. A few degrees more of heat beyond 
 this point, and we have the sugar in a melted 
 form, of a thick, pasty consistence, but clear 
 . and transparent still. If we dip a spoon into 
 the mass and withdraw it, a long thread of 
 melted sugar will follow, and if the -portion be 
 dropped into cold water, it will at once become 
 hard and brittle. It is from sugar in this 
 state that the greatest number of our candies 
 are produced. But just here we must be very 
 careful in the management of our heat. If that 
 is now allowed to increase but a little, the mass 
 becomes very dark colored, froths, acquires a 
 bitter taste and is not fit for use. It is above 
 2jo° that the sugar is thus changed and the 
 greatest skill is required to push the heat of 
 the boiling sugar just as near the point of this 
 change as possible without quite reaching it. 
 The greater part of hard boiled candies are 
 made af about 250 of heat. If made at a 
 degree much less than this they soften or 
 change in structure, while the nearer the heat 
 can be carried to 260° the longer do they retain 
 their hardness and transparency. At the present 
 day hardly a kitchen will be found without some 
 cooking utensil which may be conveniently used 
 for making candy. A sauce-pan of tinned iron 
 with a handle and flaring sides, and a lip to 
 facilitate the pouring of the contents will be 
 found best adapted for such use or a small 
 brass kettle will do very well if kept quite clean 
 and bright 
 
 General directions for Candies of any 
 flavor from Boiled sugar : — Take three and 
 one-half pounds of refined sugar, one and 
 one-half pints of water, and one teaspoonful of 
 cream of tartar. Mix in a vessel sufficiently 
 large to allow for the expansion of the boiling 
 candy. Boil over a brisk fire, taking care, 
 however, that the sugar does not burn. The 
 heat should be applied to the bottom only, and 
 not to the sides of the vessel. After boiling 
 for about fifteen minutes, a small portion of the 
 melted sugar may be removed with a spoon and 
 cooled by placing in a saucer surrounded by 
 cold water. If when cooled it forms a viscid, 
 tenacioui miss, and if a portion taken between 
 the thumb and finger forms a long adherent 
 thread when the thumb and finger are separated. 
 the process of boiling is nearly completed, and 
 great care must be used in the further manage- 
 ment of the heat, enough being supplied to 
 keep up the boiling without allowing the sugar 
 to be burned. It must now be tested every 
 
 few minutes by dropping a small portion into 
 some cold water standing conveniently near. 
 When the portion so dropped becomes at once 
 hard and brittle, snapping apart like a pipe- ' 
 stem when bent, the process is completed, and 
 the vess,el should at once be lifted from the 
 heat. Any desired flavoring or coloring " ex- 
 tract" can now be stirred in according 
 to taste. It is next poured into shallow 
 earthen dishes, which have previously bce:i 
 slightly greased, and allowed to cool to a degree 
 at which it can be handled without discom*- 
 fort. It is then to be "pulled," and after 
 pulling rolled into " sticks " like those ordi- 
 narily sold, or made into any other desired 
 shape. 
 
 Below are given some recipes for candies not 
 included in these general directions. 
 
 Chocolate Caramel. — (See Caramel.) 
 
 Cough Candy. — Boil three and one-half 
 pounds of ordinary brown sugar with one and 
 a half pints of water until it hardens when 
 tested in the usual way. To this add, just 
 prior to removal from the fire, a tincture pre- 
 pared thus : To one-half ounce of strong 
 alcohol add one dram of camphor gum, when 
 dissolved and two drams oil of anise, four drams 
 strong tincture of capsicum, one dram of benzoic 
 acid. Another very popular form of cough 
 candy is prepared by making a decoction, by 
 boiling two ounces of bbnesetand one half ounce 
 of ground bloodroot in a pint and a half of 
 water, and using this decoction with three and 
 one-half pounds of brown sugar, in the same 
 manner as directed for horehound candy. When 
 about to be poured out in trays or worked, it 
 may be flavored with oil of anise. 
 
 Fig Paste. — (See Fig.) 
 
 Ginger Candy. — Put into a preserving ket- 
 tle one ounce of finely grated ginger, one pound 
 of sifted loaf sugar, and enough water to dis- 
 solve the sugar ; put the kettle on a slow fire 
 till the sugar begins to boil ; add another pound 
 of finely sifted sugar, stirring it in till it thick- 
 ens ; then drop it in cakes on plates and dry 
 them in a slow oven. They will be hard, brit- 
 tle, white, and very palatable. 
 
 Gum Drops. — Take one pound of gum 
 arabic, dissolve it in I ^ pts. of water, strain 
 and add one pound of refined sugar. Heat 
 until the sugar is entirely dissolved. Any 
 flavor may be obtained by using enough of 
 the desired flavoring extract to suit the taste, 
 and a little color may be added if wanted. 
 These should be added while the mixture 
 is warm. The mixture should be evaporated 
 until of the consistence of honey, so thick 
 that it will flow only very slowly from the lip 
 or spout of the vessel containing it. Next fill 
 a shallow box with [fine starch, and having 
 smoothed the surface, proceed with a stick, hav- 
 ing a rounded end, of the size desired in the 
 finished gum drop, fo.make indentations in the 
 starch, as thickly together as can be done with- 
 out disturbing the shape of one by the formation 
 of another. Round buttons ot wood may be 
 fastened to a flat board, if desired, and the entire 
 
u 
 
 CANDY 
 
 set of indentations prepared at once by press- 
 ing the board on the surface of the starch. 
 The mixture of gum and sugar should now be 
 placed in a vessel having a long lip or spout, 
 and as the liquid is poured slowly out, a por- 
 tion just sufficient to fill each indentation 
 should be stroked off with a wire and allowed 
 to drop therein. When the mould is filled it 
 must be set in a warm place for several days, 
 until the drops are sufficiently hardened on 
 the outside to bear handling without break- 
 ing. 
 
 Horehound Candy. — Prepare a strong 
 decoction by boiling two ounces of the dried 
 herb in a pint and a half of water for about half 
 an hour. This decoction is then strained and 
 added to three and one-half pounds of brown 
 sugar. BoiJ over a hot fire until it reaches the 
 requisite degree of hardness, when it may be 
 poured out in flat tin trays, previously well 
 greased and marked into sticks or small squares 
 with a knife, as it becomes cool enough to re- 
 tain its shape. 
 
 Jujube Paste. — Take of gum arable one 
 pound ; dissolve in a pint and a half of water 
 and add one pound of sugar. Evaporate to a 
 very thick consistence, and when cooled a lit- 
 tle, but while still warm enough to run, turn 
 into shallow tin' pans which have previously 
 been oiled. Any flavor may be added before 
 turning it out. 
 
 Lemon Candy. — Into a bright tinned kettle, 
 thoroughly cleansed to free it from grease or 
 odor of vegetables if a kitchen utensil is employ- 
 ed, put three and one-half pounds of sugar, one 
 and one-half pints of water, and a full teaspoon- 
 ful of cream of tartar. Place over a hot fire 
 and stir until the lumps disappear. Boil briskly, 
 until the candy becomes hard and brittle, when 
 a little of it is thrown into cold water ; remove 
 the vessel from the fire and pour the' contents 
 on a large earthen platter, previously greased 
 with a little butter. After the candy has cooled 
 sufficiently to be handled, and has reached the 
 consistency of ordinary doikgh, add about a 
 teaspoonful of finely-powddred tartaric acid, 
 and the same quantity of extract of lemon, and 
 work them into the mass. The acid should be 
 very fine and free from lumps. The mass 
 should be worked enough to distribute the acid 
 and lemon extract evenly, but no more, as too 
 much handling would tend to destroy its trans- 
 parency. It may now be formed into sticks or 
 drops or spread out flat in thin sheets, which 
 will easily break as required when cold. Some 
 makers add a few drops of tincture of saffron 
 just before removing from' the fire, which gives 
 a bright yellow color, without diminishing its'' 
 clearness. _ • 
 
 Molasses Candy (I). — Into akettle holdingat 
 least four times the amount of molasses to be 
 used, pour a convenient quantity of good Porto 
 Rico molasses. Place over a slow fire and 
 boil for a half hour, stirring all the time. Be 
 very careful not to let the candy burn, especi- 
 ally near the close of the boiling. When a 
 little dropped in cold water becomes quickly 
 
 hard' arid snaps apart like a pipe-stem, add a 
 teaspoonful of carbonate of soda, free from 
 lumps, to every two quarts,' stir quickly to mix, 
 and pour on greased platters to cool. When 
 the candy is sufficiently cool to handle without 
 burning the hands, it is pulled back and forth ? 
 the hands being rubbed with a little butter to 
 prevent the candy from sticking to them. Flour 
 is sometimes usedfor this purpose, but it gives 
 an unpleasant taste to the candy. The more 
 the candy is worked," the lighter it will be in 
 color. Frequently some flavor is "added, as 
 vanilla or lemon, but the natural flavor of the 
 boiled molasses is generally preferred. 
 
 Molasses Candy, (II) (White).— Take two 
 pounds of refined sugar of the grade termed 
 by the grocers " Coffee C," one pint of 
 pure sugar-house syrup, and one pint best 
 Porto Rico or New Orleans molasses. Boll 
 together, until it hardens, as before de- 
 scribed, when dropped in cold water, add 
 one teaspoonful of carbonate of soda, and 
 work in the usual manner. This style of 
 molasses candy is that made by the large 
 confectioners, and is, in fact, a sugar candy 
 flavored a little with molasses. 
 
 Nut Candy. — If the meats of the nuts are 
 covered with a thick skin, like those of 
 almonds or peanuts, remove it ; with walnuts, 
 pecan nuts, etc., this is not necessary. Pour 
 over them the hot molasses candy made as 
 above directed, stirring the meats that each 
 one may be covered. A little less candy should 
 be used than will suffice to entirely cover the 
 mass of meats, though each separate one should 
 be coated. Thus will be formed a large cake, 
 which when nearly cold may "be divided 
 in squares or bars with a sharp knife. The 
 meats of any nuts may be used in this man- 
 ner. 
 
 Sugar Candy. — Take three cupfuls of, fine 
 sugar half a cupful of vinegar, and two, cup- 
 fuls of water, and boil pretty fast till the water 
 all boils away ; in fifteen or twentv minutes 
 afterwards it will candy (test by dropping some 
 in cold water and trying if it will " string " when 
 pulled). Then pour into a buttered dish, and 
 when it cools sufficiently to be handled, pull in 
 the same way as molasses candy. This makes 
 a very white and pleasant candy ; but great 
 care must be taken not to move or shake it while 
 boiling. If this happens it will re-crystalize 
 into sugar. 
 
 Taffy (Plain). — Either kind of molasses candy,' 
 if poured from the kettle into tin trays without 
 working, will produce a fine, plain taffy. It 
 may be left in one sheet, the size of the tray'in 
 which it is poured, or,' when slightly cooled, 
 imv be marked off in squares. 
 
 Tafly (Everton). — Take three pounds of 
 best brown sugar, and boil with one and one- 
 half pints of water, until the candy hardens in 
 cold water. Then add one-half pound of sweet- 
 flavored fresh butter, which will soften the 
 candy. Boil a few minutes until it again har- 
 dens, and pour into trays. Flavor with lemon 
 if desired. 
 
CANDYING FRUITS 
 
 Walnut Candy .-*-The meats of hickory nuts, i 
 English walnuts, or black walnuts may be 
 used, according to preference in that regard. 
 After removal from the shells in as large pieces 
 as practicable, they are to be placed on the" bot- 
 toms of tins, previously greased, to the depth 
 of about a half-inch. Next boil two pounds of 
 brown sugar, a half-pint of water, and one gill 
 of good molasses until a portion of the mass 
 hardens when cooled. Pour the hot candy on 
 the meats and allow it to remain until hard. 
 
 Cheap Candy. — A great deal of candy 
 has of late been offered at extremely low rates, 
 from twenty to twenty-five cents per pound 
 below the usual retail price. It is generally 
 composed of many varieties, principally, how- 
 ever, of those which offer the largest opportuni- 
 ties for adulteration. The bonbons .and 
 similar candies of this kind are composed of 
 a mixture of terra alba and cheap sugar, the 
 gum drops of cornstarch, and the stick candies 
 of starch sugar. The nuts and fruits used in 
 the cheaper varieties are of poor quality, worm- 
 eaten, old or damaged. It will be much the 
 better way, if economy is an object, to prepare 
 the simpler varieties at home . 
 
 CANDYING ftaj ITS. — Fruits of every kind 
 may be candied by first boiling them in syrup, 
 and then taking them out and drying them in a 
 pan on the stove or before the fire ; then boil the 
 syrup to a candy, dip the fruit into it once more 
 and again set the fruit on the stove to dry; then 
 put it into boxes or patented jars and keep in a 
 dry place. If put into the patent jars the fruit 
 will keep a long time. Grapes, currants, and 
 the various kinds of berries may be candied 
 by simply dipping them into the candy and 
 drying them carefully. 
 
 CANDY-TUFT.— A fine, hardy, freely-bloom- 
 ing annual, with pretty bush, and white, red, and 
 purple flowers. Plant the seed in open border 
 or in beds, as soon as the frost is out of the 
 ground ; they will bloom - earlier if they are 
 sown in the autumn, and the frost and snow, 
 will not injure them. They are in flower from' 
 June to September, and may be kept over to 
 next season by cutting off the flowers, notal- 
 lpwing the seed-pods to form, and keeping 
 them housed during the winter. 
 
 CANNEL COAL. — A variety of bituminous 
 coal which burns with such a brilliant white flame 
 that it is used for affording light by the poorer 
 people of the north of England ; hence its name, 
 " cannel " being the local pronunciation for 
 "candle.'' It does not soil the fingers, is 
 heavier than other coal, and is peculiarly 
 pleasant for burning in open 'grates. As it is' 
 apt to split and fly out when put into the fire, it 
 is best to mix it with common coal in use. 
 Cannel coal is brought from England and sold 
 at about three times the price of anthracite ; 
 there is an American variety which is nearly as 
 good and costs less. It is mined in several 
 
 E laces in Kentucky, and from the Leavenworth 
 ed in Kansas. It is more variable than any 
 other kind, often changing in the same bed 
 from very coarse and earthy to the finest. 
 
 CANNING FRUITS 
 
 75 
 
 CANNELONS.^Roll out very thin and 
 evenly some fine puff-paste into a long strip of 
 from three to four inches wide, moisten the 
 surface with a feather dipped in white of egg, 
 and cut it into bands of nearly two inches wide ; 
 lay some apricot or peach marmalade equally 
 along these, and fold the paste twice over it, 
 close the ends carefully, and when all are ready, 
 slide them gently into a pan of boiling lard; as 
 soon as they begin to brown, raise the pan from 
 the fire that they may not take too much color 
 before .the paste is clone quite through. Five 
 minutes will fry them. Drain them well, and 
 dry them on a soft cloth before the fire ; dish 
 
 Cannelons. 
 
 them on a napkin, and place one layer crossing 
 another, or merely pile them high in the centre. 
 If well made, and served of a light brown and 
 very dry, these cannelons are excellent : when 
 lard is objected to, dripping may be used in- 
 stead, but the paste will then be somewhat 
 less light. Only lard of the purest quality will 
 answer for the purpose. 
 
 CANNING FRUITS. — Canned fruit of 
 every kind, preserved by various patented pro- 
 cesses, can be boughtin the shops ; but they may 
 also be put up at home without difficulty. The 
 principle involved in preserving by canning is 
 the entire expulsion of the air ; this is usually 
 effected by heat sufficient to cook the fruit. 
 The best "cans" for family use are the patent 
 glass jars with cover and india-rubber band, 
 which may be had now of every size and at low 
 prices ; those are best in which the rubber en- 
 circles the outside of the jar's mouth without 
 coming in contact with the fruit. For the 
 smaller fruits, which break easily by handling 
 when cooked, it is best to put them into the 
 jars before cooking ; fill up with water, and set 
 them in a wash-boiler containing water enough 
 to come up about three-fourths of the height of 
 the jars. The jars must not rest directly on 
 the bottom of the boiler, as they are liable to 
 break. Bring'the' water gradually to a boiling 
 point and let it boil steadily but not violently 
 from five to ten minutes. Then take the cans 
 out, place them on a clofli or board, and shake 
 them well to loosen the bubbles ; fill them up 
 to the brim with boiling water, and adjust the 
 cover. The amount of air under the cover 
 should be so slight that it will be expelled by 
 the steam from the hot fruit in the act of sealing. 
 
 If there is no desire to preserve the fruit 
 whole, the process may be much simplified by 
 
76 
 
 CANTALOUPE 
 
 CAPES 
 
 cooking the fruit in the ordinary way and dip- 
 ping it hot into the jars. In this case the jars 
 must be prepared by heating them gradually 
 with hot water, or they will break when the hot 
 fruit is put in. Plenty of juice should be dip- 
 ped in at first, so as to leave no vacancies fbr 
 the air, then the jars may be sealed as soon as 
 they are filled; but if there are bubbles, let 
 them out with a fork or spoon, fill with hot 
 juice and seal. When cooled an hour or so, 
 screw the covers tighter, if possible, or see that 
 they are on firmly. Let the fruit stand in sight 
 for a week or two, and if it does not ferment in 
 that time put away in a dark, dry closet, and it 
 will keep for years. If in cooling, the fruit set- 
 tles, leaving a vacant space at the top, that is 
 not necessarily air, and the jars must not be 
 opened unless signs of fermentation are seen. 
 Then open promptly, fill up with boiling water 
 and reseal ; or, better still, eat it up, and use 
 the jar for other fruit. 
 
 CANTALOUPE. (See Musk-melon.) 
 CANVAS. — The ordinary canvas is the 
 coarsest cloth made of flax, and the rough, un- 
 bleached varieties are made of hemp. It is 
 used chiefly in manufacturing sails for ships, 
 tents, and the like, but is also very useful in 
 the household for making large bags or any- 
 thing else for which exceptionally strong cloth 
 is required. There is also a light kind of can- 
 vas, woven with the warp and woof at intervals, 
 which ladies .use for tapestry and Berlin wool 
 work. That which is flexible is best. 
 
 CANVAS-BACK.— One of the family of 
 sea ducks, and celebrated as the most delicious 
 of all water fowl. They are in season from 
 about the middle of November to January ; and 
 then, provided they have been killed in the 
 neighborhood of Chesapeake Bay, where alone 
 they can find the wild celery which is their pe- 
 culiar food, they are very fat and tender, and 
 with that delicious flavor so much admired. If 
 taken at any other season and place, they are 
 but little better than some of the common sea- 
 ducks. The bill of the canvas-back is black, 
 about three inches long, and nearly in a straight 
 line with the head ; the head and neck are red, 
 the tail is short, and the back partly white and 
 partly black. In choosing, select those which 
 are heavy ; if on feeling behind their legs they 
 are found to be plump and full, they are fat 
 and in good condition. For directions for 
 cooking, see Duck. 
 CAOUTCHOUC. (See India-Rubber.) 
 CAPERS. — The' unopened buds of a low, 
 trailing bush which grows wild in Greece and 
 the Levant, and is extensively cultivated in the 
 south of Europe. They are pickled in salt and 
 vinegar, and come to us from Italy s Sicily, and 
 France ; the best are the Toulon capers. 
 Capers are much used in cookery for making 
 sauces. (See Sauce.) 
 
 CAPES. — Under this head are included ber- 
 thas, cariezous, fichus, mantillas, chemisettes, 
 etc. The measures required are : * i. That of 
 
 * For explanation of Roman numerals, see Cutting and 
 Fitting. 
 
 the length desired ; 2. The size of neck (XV.) ; 
 3. The length of shoulder (XIV.) ; 4. The 
 breadth of shoulders (XVI.) To prepare the 
 pattern, draw the vertical line a b (Fig. 1), 
 
 Ffc. i- 
 
 which marks the middle of the front ; the third 
 of the neck measure (XV.) is allowed for the 
 distance between the points a and c; at c apply 
 one end of the measure of the shoulder length 
 (XIV.) and mark at the other end the point d, 
 which is to be distant from the opposite point 
 e, in the vertical line a b, by a space equal to 
 one-fourth of the measure of the breadth of the 
 shoulders (XVI.). The back is designed in 
 the same way, with the exception that fori the 
 neck, one-sixth of the neck-measure is taken, 
 instead of one-third (Fig. 2). 
 
 The pattern represents the simple pelerine 
 or cape suitable for a morning dress, or the 
 wrapper of an invalid or an old lady, the inside 
 lines being the length suitable for a bertha, 
 which may also be cut out in the neck, and 
 adapted to a low-necked dress. The outline of 
 the pelerine and of the bertha may be varied 
 on the lower edge, being cut round, square, 
 pointed, longer in the back or front, or pro- 
 longed in front in square tabs, as a mantilla. 
 The fichu requires the fronts lengthened in 
 such a manner as to cross on the breast, be 
 fastened at the waist, or made long enough to 
 
CAPILLAIRE 
 
 meet in the back and be knotted together or 
 fastened with a pin. 
 
 Capes of this description have a seam upon 
 the shoulder, but the garment may also be cut 
 after the pattern of the circular (see Circu- 
 lar), in which case it is- made in one 
 piece ; either way, however, the material from 
 which the cape is to be cut should be folded 
 double lengthwise, and the middle of the back 
 of the pattern laid upon the fold. 
 
 CAPILLAIRE.— A kind of syrup which may 
 be made thus : Put six pounds of loaf sugar 
 and two of brown, and three eggs well-beaten, 
 into three pints of water ; boil it up twice, skim 
 it carefully, and then add half a gill of orange- 
 water ; strain it through a piece of fine muslin, 
 and put it into bottles for use. A spoonful or 
 two of this syrup put into a glass of warm or 
 cold water will make a very agreeable drink. 
 
 CAPON. — A young male fowl which has 
 been castrated and fattened for the table. 
 Caponed fowls are considered great delicacies, 
 and always command the highest market price ; 
 they are said to combine the strength of flavor 
 of the male bird with much of the delicacy of 
 the female, and never to get tough like the or- 
 dinary fowl. The best fowls for the purpose 
 are the large, square, heavy-bodied kinds that 
 have a rapid growth. The signs of a capon are 
 a small head, comb quite pale, short and with- 
 ered, the neck-feathers, if left on, longer than 
 usual, and, if quite young, smooth legs and 
 short, soft spurs. The body is larger, fatter, 
 more plump and round than that of the common 
 fowl. Capons are cooked and served in the 
 same way as ordinary Chicken. 
 
 CAPS. — To design a pattern for a cap the 
 only measure required is taken around the 
 head, in a straight line, meeting upon the 
 forehead. This measure we now divide, and 
 cut a square of paper of the dimensions of half 
 the measure, as is seen underlying the various 
 patterns outlined in Figs. I and 2. This we 
 divide in the middle by the line a b, one-half 
 representing the front, the other the crown of 
 the cap. 
 
 The front is to be cut out, following the 
 inner line c d, more or less, according as the 
 cap is to be worn more or less forward upon 
 the head ; and between the points d b, to give 
 room for the neck. At the point d, we may en- 
 large at will, forming tabs to float or tie under 
 the chin, or may cut the corners off, and attach 
 ribbons. Also the front may be much less than 
 half the cap, and in this case, the crown must 
 be correspondingly more than half, that the 
 proper proportion may be preserved. 
 
 In Fig. 1, many models are represented. 
 No. 1. By rounding the upper corner e of the 
 crown, in accordance with the dotted line, 
 which marks the outline of this first pattern, 
 we have a very simple cap, which is left some- 
 times quite square except the curves c d and d 
 b. To make up this pattern the material is cut 
 in two pieces, which are obtained by laying the 
 pattern upon the material folded double, the 
 straight way. The two halves are now united, 
 
 CAPS 
 
 77 
 
 following the dotted line. The front, c d, and 
 neck, b d, are hemmed or faced with a narrow 
 strip, and the lower edge of the crown is gath- 
 
 Fig. 1. 
 
 ered, and a little bias strip, hemmed on the 
 lower edge, is added as a frill. This cap, cut 
 out and made plainly, is the simplest form of a 
 night-cap. On the other hand, made in delicate 
 material, trimmed with lace or ribbon ruches, 
 with lengthened tabs, it is an extremely quaint 
 and pretty morning cap. The same pattern 
 made up in silk or velvet becomes the Alsatian 
 cap, suitable for children or forfancy dress. It 
 is, however, very much cut out in front, and is 
 nearly all crown; these caps are lined, and the 
 gathering at the edge of the crown is concealed 
 under two lengths of very broad ribbon, which 
 cross on the top of the head and are tied in an 
 enormous butterfly bow. 
 
 No. 2. The crown in this pattern is enlarged 
 to nearly twice the original size, and is rounded 
 from g to the point b. This cap is cut in one 
 piece, the pattern being laid on the double fold 
 of the material, straight way, the line c g on the 
 fold. The edges of the front are hemmed 
 from' c to rf and to by the edge of the crown is 
 gathered and secured or held by a drawing- 
 string, which may be tightened or loosened at 
 will. The capeline is made after this pattern 
 by enlarging the front on the top, and if it be 
 desired to turn it back from the front, it must 
 be still nlore enlarged. 
 
 A very simple way of making a cafieline and 
 a cape in one piece is to take a square of the 
 desired material, fold it bias, making two tri- 
 angular pieces, then gather it along this diago- 
 nal, and raise one-half over the head, the point 
 coming upon the forehead, while the other is 
 drawn around the neck as a pointed cape. 
 
 No. 3. This pattern is" the same as No. 2, 
 except that it is cut bias, and the crown is 
 smaller in the lower part. 
 
 No. 4. This is a pattern much used for chil- 
 dren's caps. It is cut in two pieces, and the front 
 is half the breadth of the cap. The crown, cut 
 the straight way of the material, follows the 
 line from g, and is gathered into the front, 
 
78 CARAMEL 
 
 being much more full below than near the 
 top. 
 
 (Fig. 2.) The first of these patterns repre- 
 sents the crown very large, and the front cor- 
 respondingly reduced. The front may almost 
 disappear and become only a sort of binding to 
 retain the gathers of the crown. The latter is 
 cut rounding, and the double line marked 
 "gathering" in the pattern is left for the back 
 of the neck, while the rest of the crown is gath- 
 
 Fig. 2. 
 
 ered into the front and must have a third more 
 length than the space of the front upon which 
 it is to be gathered. The second pattern, in- 
 dicated by the scalloped edge, represents 
 simply a fanchon, having no crown what- 
 ever. 
 
 In the construction of these caps, manv va- 
 rieties may be introduced in the size of the 
 crown and of the front, beside those we have 
 indicated. When the cap is made in one piece, 
 a front may be simulated by ruches of lace or 
 ribbon. Again, the crown and front may be 
 separated half way up, the crown be cut some- 
 what longer than the front and gathered upon 
 it, and the seam be hid by lace arranged in ac- 
 cordance with the general style of the cap. As 
 a rule, it should be remembered, that the 
 trimmings of a cap should be always more and 
 more simple as the wearer grows older; and 
 that thread lace and blonde are more suited to 
 almost any complexion than artificial flowers, 
 or glittering bead-trimming. 
 
 CARAMEL. — A dark brown substance pro- 
 duced by the action of a high temperature upon 
 melted sugar, and sometimes called "burnt 
 sugar." It is used to color broth, sauces, gra- 
 vies, etc., and may be made thus ; Heat half a 
 pound of brown sugar in a small iron kettle 
 and stir until it is a smooth, dark-brown batter, 
 but be careful that it does not burn; add 
 gradually a pint of hot water, let it simmer 
 while the sugar which is scraped from the ket- 
 tle dissolves ; then bottle and cork. 
 
 Chocolate Caramels. — Boil one quart of 
 good New Orleans molasses until it hardens 
 when tested by cooling a little of it in water. 
 Just before removal from the fire add four 
 
 CARBUNCLE 
 
 ounces of chocolate finely and uniformly grated. 
 Pour a thin layer into tin trays, slightly greased, 
 and when the surface of the candy hardens a lit- 
 tle, work with a- knife into squares. They may 
 be flavored with vanilla or almond if desired, 
 but the natural flavor of the chocolate and mo- 
 lasses is generally preferred without addition. 
 
 CARAWAY. — This plant grows wild in 
 England and throughout the north of Europe, 
 and is cultivated here on account of its seeds, 
 which are much used in confectionery, cakes, 
 biscuits, and the like. The seeds have a 
 pleasant, aromatic odor, and. a sweetish, warm, 
 pungent taste ; and, besides cookery, are em- 
 ployed in medicine to stimulate the action of 
 the digestive organs. The under leaves, when 
 young and tender, are sometimes used for fla- 
 voring soups; the roots were formerly eaten 
 as parsnips, and by some are thought to be not 
 inferior. Caraway is cultivated exactly like 
 the parsnip. The seeds mature the second 
 year of the growth of the plant, and ripen in 
 autumn. 
 
 CARBOLIC ACID. — A substance ex- 
 tracted from coal tar, and now much employed 
 in medicine and the arts. It is one of the best 
 of disinfectants, and being very volatile , it is 
 readily diffused through the air and neutralizes 
 any excretions or gases that may be present. 
 In using as a disinfectant for sinks, water- 
 closets, night-stools, or for wetting a sheet to 
 hang in the doorway, mix a wineglassful with 
 a half a pint of warm water. For washing 
 walls, furniture, etc., mix a wineglassful with 
 a pint and a half of warm water. Owing to its 
 antiseptic qualities, carbolic acid is a valuable 
 lotion for wounds which discharge purulent or 
 other offensive matter. When dissolved in 
 230 parts of water it is used as a gargle; or in 
 25 parts of water for painting the throat in 
 bronehial affections ; or in 50 parts for a car- 
 bolic spray. Mixed with olive or otl^er oils, or 
 with glycerine in the proportion of 1 part to 25 
 it makes an excellent dressing for cuts and 
 sores. Carbolic acid paper, which is much 
 used for packing fresh meats, is made by melt- 
 ing five parts of stearine at a gentle heat, then 
 mixing with it thoroughly two parts of carbolic 
 acid, and subsequently adding five parts of 
 melted paraffine ; when melted apply it to the 
 paper with a brush. Pieces of card-board satu- 
 rated with the acid will kill flies more surely 
 than anything else. 
 
 Carbolic acid is a violent poison, and must 
 be handled with care. In case of poisoning by 
 it, send at once to the druggist for saccharate 
 of lime, and while waiting for it give castor oil 
 and olive oil freely. 
 
 CARBUNCLE. — Carbuncles proceed from 
 the same causes as boils, from which they only 
 differ in being much larger and more deeply 
 seated. They generally appear in the back of 
 the neck, and are so extremely sensitive that 
 the slightest touch or even breathing upon 
 them causes intense pain. A carbuncle may 
 be treated in the same way as a boil (see 
 Boils) ; but as under certain circumstances it 
 
CARCEL LAMP 
 
 CARNATION 
 
 73 
 
 Carccl Lamp. 
 
 nay endanger life, medical advice should in 
 all cases be taken. In the absence of medical 
 aid, the best local treatment is to lance the tu- 
 mOr freely, to let out the festered matter ; and 
 then to apply warm poultices. It is to be rec- 
 ollected that boils and carbuncles alike indi- 
 cate a bad condition of the blood which should 
 be rectified by a liberal but not rich diet, bit- 
 ters, and by taking tincture of iron— fifteen 
 drops in a little water three times a day. Acid 
 fruits, such as sour apples, grapes, limes and 
 lemons, may be eaten freely. 
 
 CARCEL LAMP. — A mechanical lamp in 
 which the oil is raised through the tubes by 
 clockwork, so as to continually overflow at the 
 bottom of the burning wick, thus keeping it 
 thoroughly saturated while the 
 excess of oil drops back into 
 the cistern, situated so far below 
 as to cast no shade. It is 
 wound up like a clock, and runs 
 from six to eight hours, main- 
 taining a constant flow of oil and 
 giving out a clear, brilliant, and 
 pleasant light. The cut shows 
 the mechanism.; a, is the spring 
 which forces the oil p p up to 
 the wick, by pressure on the 
 cylinder g; d regulates the 
 amount ofjight. These lamps 
 are . excellent but expensive, costing from 
 fifteen to seventy-five dollars, and requiring 
 great care in the handling of them. If 
 they get seriously out of order it may be nec- 
 essary to send them back to the constructor in 
 Paris. 
 
 CARDOON. — A species of the artichoke but 
 much larger and taller ; cultivated in the same 
 way. The stalk part of the leaf, when properly 
 blanched, is crisp and tender. Cardoons are 
 used for soups, stews, salads, etc. To cook, 
 cut the solid stalks of the leaves into pieces 
 about six inches long and boil them in pure 
 water till they are tender ; when done cleanse 
 them carefully of the slime and strings that 
 will be found to cover them, and then put them 
 in cold water and let them remain till wanted 
 for the table. Then take them out and heat 
 them with drawn butter or marrow. If this 
 process is not followed they will be bitter and 
 black. Cardoons are in season from September 
 to March. 
 
 CARMINE. — The coloring matter of cochi- 
 neal, used for dyeing fabrics, for making red 
 ink, as a pigment in painting, and as a cosmetic. 
 It is a beautiful crimson, blood-red color, the 
 most expensive used in painting, and is gen- 
 erally sold already prepared. *It is cheapest in 
 the end to buy the best, as the cheaper kinds 
 are frequently adulterated with extract of Bra- 
 zil wood and cheaper vermilion. Carmine 
 may be made in this way : Put two pounds of 
 the cochineal powder into a pot containing 
 ten gallons of boiling soft water; \et it boil 
 three hours, and then add three ounces of 
 saltpetre, and soon after four ounces of binox- 
 ahte of potash. After ten minutes remove 
 
 the pot from the fire, and let it stand fcr' 
 four hours. Then draw off the liquor with a 
 siphon into flat glazed dishes,' and let it stand 
 in them three weeks. A coating of mould 
 forms upon the surface, which is to be nicely 
 removed in one piece; or if any fragments 
 remain they must be taken out with the great- 
 est care. Dry this cake in a clean. shady 
 place, and it will then be pure carmine ready 
 for use. * 
 
 CARNATION. — Carnations range next to 
 roses perhaps as the favorite flower for garden 
 culture, and whether in beauty or in fragrance 
 are unsurpassed. Florists divide them into 
 three classes— -flakes, bizarres, and picotees. 
 Flakes, on a pure yellow or white ground, have 
 only one color, disposed in broad stripes and 
 extending the whole length of the petal. The 
 bizarres, on a white or yellow ground,, have two 
 or more colors in irregular stripes of pink, or 
 scarlet and purple, sometimes lunnirg the full 
 length of the petal, and sometimes broken into 
 spots. The picotee has a vhite or yellow 
 ground with the colorings confined to a border- 
 ing of each petal. In cultivation, carnations 
 require a good rich soil : the best is cemposed 
 of one-half rotten horse manure, cnequarter 
 fresh loam, and one-quarter coarse fand, weil 
 mixed together. The compost sold by florists 
 is also excellent for the purpose. They may 
 be raised either from seed or cuttings. The 
 seed should be sown in April or May, in pots 
 filled with the above-described soil or compost, 
 and a little fine sand, barely sufficient to cover 
 them, sprinkled over the seeds. As soon as 
 the young plants are three inches high, plant 
 them out into a bed of rich soil. They will 
 not bloom until the summer following, but the 
 plants can be protected in cold climates by 
 laying sods of grass over them, or by keeping 
 them in the cellar in boxes. In raising carna- 
 tions from cuttings, good healthy shoots should 
 be selected about July or August ; they should 
 be cut off close to the old stem and planted in 
 a box of sand, or sand slightly mixed with 
 river soil, which should be kept constantly 
 moist. In about three weeks the roots will 
 begin to form and the cuttings may then be 
 transplanted carefully to the garden. This is 
 the surest way of propagating the choicer 
 varieties. When the flower stems are ten or 
 more inches high, they should be supported 
 with stakes ; and when the flowers appear, if 
 there is danger of their bursting the calyx 
 and thus spoiling their symmetry, it is well 
 to tie a piece of colored worsted yarn around 
 them. 
 
 Monthly carnations are the most desirable, 
 as they bloom during the winter. These are 
 some of the choicer varieties : Admirable, 
 creamy white ; Astoria, yellow, flaked with 
 scarlet ; Betsey, brilliant scarlet ; Blondin, buff 
 and rose ; Donadi's Pride, white, edged with 
 pink ; Grant, rich crimson, striped with slate 
 color; Grand Conde, white, blotched with 
 rose ; La Purite, bright rosy pink; Ma Gloire, 
 sulphur yellow, striped scarlet ; • Queen of 
 
80 
 
 CARP 
 
 CARPETS 
 
 Whites, purest white ; Radetzky, rose color, 
 with broad purple - stripes ; Star, carmine, 
 splashed with white ; Von Moltke, orange sal- 
 mon, flaked with scarlet ; Rosaline, bright buff, 
 blotched with crimson ; Vaillante, scarlet 
 fringed ; Welcome,' brightest red, and of per- 
 fect shape. 
 
 CARP. — A fine and beautiful fresh-water 
 fish, taken chiefly in the Hudson River, and 
 especially abundant in the New Yerk markets. 
 They are in season from October to April. 
 
 > Carp. 
 
 Their general color on the back is olive brown, 
 with yellowish white under the belly, their fins 
 are dark brown, and they have a small mouth 
 like the sucker. They usually weigh from half 
 a pound to three pounds, occasionally as high 
 as twelve pounds, but the average is about one 
 pound. The small fish are best for broiling 
 and frying, and the larger ones for baking Or 
 boiling. Cook same as Blue-fish, and serve 
 with anchovy, caper, or tomato sauce, or with 
 parsley and butter. 
 
 CARPETS. — Before describing the various 
 kinds of carpets there are one or two points to 
 be considered. And first the material, colors, 
 and pattern of the carpet must be adapted to 
 the room into which it is to be put and the 
 other furniture of the room. Large patterns 
 will not look well in "small rooms, nor will very 
 small patterns look well in large ones ; an ex- 
 pensive carpet renders it necessary to have 
 expensive furniture ; and every bit of color in 
 the room, from the carpet to the ceiling, must 
 have some harmony with every other. At the 
 same time it must be borne in mind that there is 
 harmony in contrasted colors as well as in those 
 which are similar, and if the furniture is either 
 very dark or very gay, the carpet should be 
 either gay or neutral, in order to relieve the 
 general effect. The large patterns which used 
 to prevail have been discarded of late years ; 
 and patterns as small as the room will bear are 
 considered most desirable. Medallion carpets, 
 or those with figures of animals, bouquets of 
 flowers, baskets of roses, or stripes, should 
 never be chosen ; the most pleasing figures 
 are simple geometrical designs, a tracery of 
 vines, arabesques, 'or an almost solid neutral 
 groundwork of broken lines. A carpet with 
 much white in it is objectionable anywhere 
 unless the furniture is very dark, but it should 
 never be laid in -a room that is much used ; on 
 the other hand, a very dark carpet is almost as 
 hard to keep clean. Carpets with blue or 
 green, or any " delicate " color, fades on ex- 
 posure to sunlight. A bordered carpet makes 
 a room look smaller than it is ; and a small 
 
 room will look larger if the floor is covered 
 with a carpet of neutral tint and small figures. 
 {See Carpets under Decoration.) 
 
 Cutting. — To determine the available 
 length in making the carpet, unroll the 
 equivalent of about twice the length of the 
 room, double this in the middle, lay the edges 
 side by side and pull the end to and fro until 
 the patterns match at the length next greater 
 than that of the room. Of this exact length, 
 cut the requisite number of strips. It may be 
 more economical to cut the lengths in the 
 short direction of the floor. As there is car- 
 pet wasted it will be necessary to get more 
 than the room would seem to require. This 
 waste may be used for making rugs, ottomans, 
 etc., or filling in recesses. 
 
 Sewing The strongest stitch for sewing 
 
 carpets is the through-and-through stitch, and 
 they should be put very close together ; great 
 care must be taken in sewing that the carpet 
 does not pucker, and that the figures down the 
 two widths are exactly matched. Binding is 
 not generally used except in the case of In- 
 grain, or a close fit. 
 
 Before laying a carpet the floor should be 
 made smooth, as boards warped upward at the 
 ends or cracks wear the carpet through. Then 
 it should be covered with a layer of news- 
 papers, or better still, with- a lining made espe- 
 cially for the purpose and consisting pf cotton 
 laid between two sheets of paper. This latter 
 is moth proof, and a carpet put down with it 
 will last much longer and be more easily kept 
 clean. It is customary to fit carpets into all 
 the recesses of the room, but this is most ex- 
 pensive and not really necessary. Where 
 economy is an object, the carpet may be 
 square or oblong, according to the shape of 
 the room, but not fitted into the recesses ; and 
 the boards round the sides may be left bare or 
 painted in oil, or covered with oil-cloth, baize, 
 or drugget. As a still more economical mode, 
 there may be a border only of carpet around . 
 the room, and the middle part may be covered 
 with a drugget; this has the advantages, es- 
 pecially for dining-rooms and bedrooms, that 
 it can be easily taken up to be dusted and 
 shaken. It is somewhat the fashion now to 
 dispense with carpets altogether in the sitting 
 and reception rooms ; and to have gay Persian 
 or Turkish rugs distributed here and there over 
 the bare floor, which is either stained or waxed 
 and polished. 
 
 It is not desirable to have carpets on the 
 floor in summer ; they should be taken up and 
 the floor either left bare or covered with Can- 
 ton matting. Carpets get filled with dust, they 
 add greatly to the warmth of a room, and if 
 there is any taint in the air they are almost 
 sure to catch and hold it, Moreover, they will 
 last just twice as long if when warm weather 
 comes on they are beaten, sewed up in coarse 
 linen, and packed away in a dry place with 
 some moth-repellant till the autumn. 
 
 To Clean. — Carpets should be taken up 
 and beaten well (but not violently) at least once 
 
CARPETS 
 
 81 
 
 a year. If they are much- soiled' they may 
 be brightened up by scouring them in. one 
 of the following ways. No. II. is, perhaps, 
 unnecessarily' complicated. It is recom- 
 mended, however, by an experienced Eng- 
 lish dyer and manufacturer, who some years 
 ago published a valuable manual on the sub- 
 ject : 
 
 I Mix an oxgall with double its bulk of 
 water, and apply it to the carpet with a sponge. 
 Rub gently till a lather is produced, then wash 
 oft with clean water and dry with a linen racr. 
 
 II. Have, the carpet taken "up and well 
 beaten, brushed, laid flat on the floor, and the 
 spots taken out by rubbing a piece of hard soap 
 on the greasy spot, and rubbing it out with a 
 brush and clean cold water, well drying each 
 spot as it is done, with a cloth before you leave 
 it. Cut a bar of the best mottled (castile) 
 soap into two gallons of water, and put it on the 
 fire to dissolve. Take two pails of luke-warm 
 water, and put in one of them two quarts of the 
 melted soap. The other pail of warm water is 
 to rinse out the carpet, which must be 
 done at not less than one square yard at a time. 
 Now dip a scrubbing-brush into the pail with 
 the soap in it, and scour about a square yard 
 while on < the knees, and do it so as not to 
 let it go through to the back of the carpet ; 
 when this yard is cleaned well with soap and 
 a brush, rub the soap well out with a flannel 
 or coarse sponge, and suck up in the 
 sponge or flannel the wet and dirt that was 
 made on the carpet by the 'scouring-brush, 
 repeatedly rinsing the flannel in the pail of clean 
 water. Have a pail of clean water with a little 
 common soda. Rub a clean sponge, dampened 
 with this, into the spot you have first cleaned and 
 rinsed. Dry with a clean coarse cotton cloth, 
 before you proceed with another yard. 
 
 III. Carpets may be cleaned without taking 
 up, by sprinkling over moist tea-leaves and 
 sweeping well ; then grate potters clay very 
 thickly over the grease spots, cover them with 
 a sheet of brown paper, and place a warm 
 smoothing iron over them. Repeat till the 
 grease is out. 
 
 IV. Com meal sprinkled over and swept off 
 with a slightly moistened broom will remove 
 soot or other powdery dirt. 
 
 Moths will work in warm rooms in winter 
 as well as in summer. A sure preventive is to 
 pour strong alum water on the floor half a 
 yard around the edges before laying the car- 
 pets, and once or twice during the season 
 sprinkle dry salt over the carpet befoie 
 sweeping. Sufficient will adhere to prevent in- 
 sects alighting. 
 
 Axminster Carpet is expensive, but wears 
 almost well enough to make up for it. There are 
 French, English and American Axminsters in 
 the market ; they do not differ much from each 
 other in cost, the price being from $3 to $5 a 
 yard. 
 
 Brussels Carpet, on account of its dura- 
 bility, is probably the cheapest for general use. 
 The basis is a warp and woof of linen thread ; 
 6 
 
 worsted threads are also interwoven, which are 
 formed into loops by means of wires and form 
 the patterns, the linen threads not being visible 
 on the surface. When well made they are 
 very durable, and, being at the same time ele- 
 gant, are among the most desirable ( of all car- 
 pets. Good English Brussels is worth about 
 $2.00 to $2.25 per yard, three quarters of a 
 yard wide. American about $1.75 to $2.00. 
 (See Tapestry Carpet) 
 
 Dutch Carpet. — A cheap carpet woven in 
 pieces about a yard wide. The warp is of wool 
 and the filling of wool, hemp or cotton ; and 
 the only patterns are stripes and checks. This 
 is verygood for stairs. 
 
 Ingrain Carpet is, perhaps, most fre- 
 quently used in bedrooms and the like. It is 
 made of two threads only, and the colors are 
 reversed on either side ; in the best both threads 
 are wool, in the cheaper kinds the warp is of 
 cotton. The English Ingrain costs about $1.60 
 per yard; the American from jfi.oo to $1.10. 
 Yard wide. 
 
 Kidderminster Carpet. — This is made of 
 two woollen webs which intersect each other at 
 various points to produce the pattern, which is 
 the same on both sides with the color reversed. 
 They are woven in large squares to fit the room, 
 and are of various qualities. A good article 
 is worth about $2 per square yard. 
 ■ Moquette Carpet is a very rich and beauti- 
 ful French carpet made on same principle as 
 Wilton. 
 
 Persian and Turkish Carpets. — These are 
 unequalled for richness of fabric and patterns ; 
 they are woven with a soft pile like that of 
 velvet, and some of the costliest of the Per- 
 sian have floss silk mixed with the wool. The 
 colors are indescribably rich and brilliant, and 
 one of them spread upon the floor brightens 
 up the most cheerless room. They are woven 
 in one piece, and are from five to ten yards 
 long, and from five to six wide. They are very 
 expensive, and the finer qualities are appro- 
 priate only in elaborately furnished rooms. 
 
 Printed Felt is made of coarse wools 
 brought together by the process of felting, and 
 the patterns are imprinted in colors by means 
 of the rollers on which they are cut. It is 
 bright-colored but rather flimsy, and only 
 appropriate for rugs, druggets, or table covers. 
 It is of various widths. Price about $1 per 
 square yard. 
 
 Rag Carpet is the lowest in price of all, 
 and can readily be made at home on a hand 
 loom. Use a warp of strong cotton threads, and 
 weave in any kind of rags by twisting them up 
 into small rolls. It is thick, and serviceable to 
 spread over kitchen floors in winter. Price in 
 the shops, about 50 cts. a yard — yard wide. 
 
 Tapestry Carpet is an imitation of Brus- 
 sels, but only one woollen thread is used instead 
 of four or five different colors. The warp is of 
 coarse linen threads, and the pattern appears 
 only on one side. Tapestry is very pretty, and 
 in the best patterns is hard to distinguish from 
 Brussels ; but it is not durable and is liable to 
 
CARROT 
 
 CARVING 
 
 fade. It is woven in pieces three-fourths of a 
 yard wide, and costs about $1.25 per yard. 
 •Brussels is cheaper at twice the price. 
 
 Thrae-ply Carpets are the same as Ingrain, 
 except that a third thread is added and this 
 makes the pattern on the right side. It is the 
 prettiest of the cheaper all-wool carpets ; but 
 as the single layer of threads on the surface is 
 liable to wear off it is not so durable as Ingrain, 
 and cannot be turned like the latter. Price 
 about $1.30 per yard — yard wide. 
 
 Velvet Carpet is an English material in 
 which the weaving is the same as tapestry ; only 
 the loops are cut, thus giving it a high pile like 
 velvet. It has a rich and soft effect, and 
 wears better than tapestry. Price about $2.50 
 per yard % yard wide. 
 
 Wilton Carpet differs from Brussels just 
 as velvet differs from tapestry ; after weaving, 
 the loops are cut with a sharp knife, and a 
 pile like that of velvet produced. Wilton is 
 perhaps the most beautiful and durable of all 
 carpets. Price about $3.50 per yard }i wide. 
 In Royal Wilton the pile is raised higher 
 than in the common kind. 
 
 Wood Carpet.— This is a late invention. It 
 is made of well-seasoned and kiln-dried hard , 
 woods, cut into strips one and one-eighth to one 
 and three-eighth inches wide, and a quarter of 
 an inch thick, and glued on to heavy cotton 
 drill. The wood is then planed smooth aivl 
 oiled. It rolls up like an oil-cloth, can be sent 
 anywhere, and can be put down by any good 
 carpenter. It can be laid to look like ordinary 
 flooring of one kind of wood, or in fancy 
 designs, centre-pieces, etc. That of one kind 
 of wood, or of alternate strips of different 
 kinds, is a yard wide and costs $2.00 a yard. 
 The fancy styles cost from 50 cents to jji.25 
 per square foot. It is claimed for this carpet- 
 ing that it is insect proof, that dust cannot 
 penetrate it, that it is so thin as not to interfere 
 with door-sills, etc., and that it is very durable ; 
 but it needs to be more thoroughly tested. 
 
 CARRIAGE (To Clean).— See CLEANING. 
 
 CARROT. — For garden purposes there are 
 three different varieties of carrot, namely, the 
 Early Horn, a small kind used for the earliest 
 crops; long orange, or Altringham, a very 
 large kind for ordinary summer and winter use ; 
 and Purple carrot, a French variety, of deep 
 purple color a-nd unusual sweetness. No veg- 
 etable is easier to cultivate than the carrot. 
 The soil should be light and free from stones, 
 and well broken up. Sow the seeds at inter- 
 vals from the beginning of February to the end 
 of August; press them down lightly with the 
 feet, and then rake them in. When they have 
 come up they require no further attention than 
 to be hoed out to the distance of six inches 
 apart, and ke'pt free from weeds. 
 
 Young carrots appear in the Southern markets 
 and are thence brought North about the 1st of 
 May, and from that time on until November 
 new crops continue to come in. They may 
 easily be kept all winter, by burying them in 
 sand out of the reach of the frost. 
 
 Boiled Carrots.— If the carrots are large, 
 scrape them well and boil them in salt and 
 water till soft ; if old they will require from an 
 hour and a half to two hours. When done, 
 slice them lengthwise, butter well, and serve hot.' 
 
 Stewed Carrots. — Scrape and boil till near- 
 ly done; then take them off, cut them into 
 small squares, and put them into a sauce-pan 
 with two small onions minced, a little chopped 
 parsley, pepper and salt to. taste, and half a 
 teacupful of drawn butter. Let them simmer 
 half an hour, then mash, dish and serve hot. 
 
 With Sugar. — Clean about a quart of carrots, 
 slice them, set them on to boil for five minutes, 
 and then remove and drain them. Put two 
 ounces of butter into a sauce-pan, and set it on 
 a good fire ; when the butter melts, lay the 
 carrots in, season with pepper and salt and a 
 piece of grated nutmeg, and add about half a 
 pint of broth (if you have no broth use half a 
 pint of water with another ounce of butter) ; 
 sprinkle in while stirring about a teaspoonful of 
 flour, and boil gently till- cooked. Remove 
 from fire, mix a heaping tablespoonful of white 
 sugar with the yolks of two eggs ; add this to 
 the rest, stir together, and serve hot. 
 
 CARVING. — The 
 first essential of good 
 carving is a proper 
 kind of knife and fork. 
 The former should be 
 very sharp, not too 
 heavy, and of a size 
 convenient to handle ; 
 the fork for carving 
 meat and game should 
 be two-pronged and 
 have a finger-guard. 
 The knife for fowls, 
 game, saddles of meat, 
 or anything requiring 
 careful dissection (as 
 distinct from slicing) 
 should have a short 
 blade that will not 
 spring, and have its 
 length keed out in the 
 handle. A slicing knife 
 for roasts, haunches, 
 etc., should have a long, 
 thin blade. For fish 
 there is a special kind 
 of knife and fork, made 
 of silver or plated-ware, 
 with a large, massive 
 blade for the knife, and 
 the fork also large, with 
 five prongs, so as to 
 raise a large flake of the fish without break- 
 ing it. The article to be carved should 
 be placed in a dish sufficiently large to 
 allow the joint to be turned ; it should also 
 be set firmly on the table, so near to the 
 carver as to allow the free movements of the 
 arms. Loins, breasts, and necks of mutton, 
 lamb, and veal should be properly jointed by 
 the butcher before they are dressed, else the 
 
CARVING 
 
 83 
 
 most adroit carver will be ■ baffled. In carving 
 and helping a joint, do not load a person's 
 plate. If the meat attached to a bone be too 
 much a small slice may be taken out between 
 each two bones in carving. There are choice 
 cuts or delicacies, with which a good carver has 
 to become acquainted by experience. I n helping 
 fish, take care not to break the flakes, which 
 in cod and fresh salmon are very large and con- 
 tribute much to the beauty of their appear- 
 ance. Help a part of the roe, milt, or liver, to 
 each person. The heads of carp, part of those 
 of cod and salmon, sounds of cod, and fins of 
 turbot, are likewise esteemed delicacies, and 
 should be served accordingly. Have your 
 sauces or gravies passed separately, or, if that 
 is impracticable, inquire the preference of each 
 person. People lose much of the pleasure of 
 a meal if their plates contain distasteful gravies. 
 
 Beef Tongue. — When sent to table with- 
 out rolling, beef tongue is carved by cutting it 
 nearly through the middle at thick part, leaving 
 a small portion at tfie bottom to keep the two 
 ends together. Many people like a little fat 
 served with the lean, but others do not like its 
 flavor. When the tongue is rolled and pressed, 
 the knife is carried horizontally as in carving a 
 filet of veal. 
 
 Breast of Veal-.— Cut from right to left parallel 
 
 Breast cf.Veal, 
 
 with the lines d, c, then cross from c to the most 
 distant a. The several lines marked a, d, 
 represent the directions in which the brisket 
 or gristly part should be divided ; d, c, show 
 the course of the ribs, and e is the sweet- 
 bread. 
 
 Brisket of Beef. — A brisket of beef should 
 be carved in thin slices quite across the bone. 
 
 Calf's Head. — In boiled calf's head there 
 are many choice parts. The first cut, c 
 6, is along the fleshy part of the cheek bone. 
 At the end of the cheek bone lies the throat 
 sweetbread,, which is considered the choicest 
 part of the head ; it is to be cut out in the di- 
 rection c d. The eye part, also a delicacy, is 
 cut out from its socket (a) by driving the point 
 of the knife down to the bottom on one edge 
 of the socket and cutting quite round, keeping 
 the point of the knife slanting towards the mid- 
 
 dle. The palate, another much esteemed part 
 is found on the under side of the roof of the 
 mouth— a thick, white skin which is easily cut 
 away from the bone. On the under side, cov- 
 
 Calf's Head, 
 
 ering the jaw and near the ear, is some good 
 meat and fat. 
 
 Chicken. — Fix the fork firmly into the 
 breast, and on each side of it make a cut the 
 whole length of the fowl, and parallel with the 
 legs and wings. The wings are taken off in 
 the direction a b, by dividing the joint with the 
 knife and drawing it away with the fork. The 
 legs may easily be removed by cutting the liga- 
 ment at the joint c, and twisting the bone out 
 of the socket. The wings and legs being thus 
 separated from the rest of the fowl, the knife 
 must be entered at the breast, in the direction 
 d, by which the merrythought may be displaced, 
 after the knife has been slipped under it and 
 
 Chicken. 
 
 the bone lifted up and pressed backwards to- 
 wards the dish. The collar-bones, e e, lie on 
 each side of the merrythought, and must also 
 be lifted up by -the knife at the broad end and 
 forced towards the breast bone till the part 
 breaks off to which they were fastened. The 
 breast is cut off by cutting through- the ribs on 
 both sides. The backbone is then turned up- 
 ward and the knife passed firmly across it near 
 the middle, the fork being at the same time 
 employed in raising up the lower end towards 
 the knife, and thus breaking the back' almost 
 in the centre. The lower' end of the back is 
 then turned- from the carver, that the bones on 
 each side may be taken off ; the exact place in 
 which these side bones are joined to the back- 
 bone will be easily found- by the point of the 
 knife. The choicest parts of the fowl are the 
 side-bones, wings, breast, and merrythought ; 
 
84 
 
 CARVING 
 
 the legs, except of young fowls, are considered 
 coarse. The thigh, when separated from the 
 drumstick, is sometimes preferred by those who 
 consider the white meat of a fowl insipid. 
 
 Cod's Head and Shoulders. — This is the 
 choicest portion of the cod, but very difficult 
 to carve. The first piece should be taken off 
 in the direction a bj by putting in the trowel at 
 the back of the thick part of the fish; other 
 slices may be cut in a similar direction. A 
 
 -a 
 
 Cod's Head and Shoulders. 
 
 small portion of the sound should be given 
 with each slice ; it will be found lying close to 
 the backbone on raising the thin flake d, and 
 may be recognized by being transparent and 
 of a darker color than other parts of the fish. 
 There is also a part on the head, behind the 
 eye, which is called the cheek, and much 
 relished, as are also the palate, tongue, and 
 jellied parts immediately around the jaws and 
 bones of the head. 
 
 Suck. — Ducks when they are large, should 
 be cut in slices like a goose (which see); 
 when small they should be disjointed like fowls. 
 If they are dressed with seasoning, this should 
 not be distributed on the plates without first 
 ascertaining that it is agreeable to the person 
 to be served, as its flavor is not always liked. 
 
 Eels. — Cut into pieces through the bones ; 
 the thicker portions are considered choicest. 
 
 Fillet of Veal. — A fillet merely requires 
 successive horizontal slices of meat to be taken 
 off with a sharp knife, serving with each a 
 small portion of fat and forcemeat. 
 
 Goose. — This is considered the most trying 
 task of the carver. Plant the fork firmly in the 
 centre of the breast, turn the neck of the goose' 
 towards you, and cut the whole breast in. slices 
 on both sides of the bird. If more slices are 
 required than the breast furnishes, turn the 
 goose on one side and take off the leg by put- 
 ting the fork into the small end of the leg bone, 
 pressing it close to the body, and then, having 
 
 Goose. 
 
 small end of the pinion and press it close to the 
 body; then put in the knife at c and divide the 
 joint, taking it down in the direction c d. When 
 the leg and wing of one side are separated, go 
 to the other. Cutoff the apron in the \mefeg; 
 then take off the merrythought in the line o i. 
 The neck bones are next to be separated as in 
 a chicken, and all other parts divided in the 
 same way. 
 
 Ham. — A ham may be carved in three 
 ways, ist, it may be commenced at the knuckle 
 and gradually worked up to the other- end ; 
 
 Ham. 
 
 2d, it may be cut in the middle and each side 
 taken from until exhausted, taking care to carry 
 the knife down to the bone in a perpendicular 
 direction, as in b c; or- 3d, a hole may be 
 scooped out in the middle (a), and thin circukr 
 slices removed from around it. In any case, 
 the slices ought to be thin and regular, which 
 requires some practice ; for the third method' 
 great skill is demanded. 
 
 Haunch of Mutton or Venison. — 
 These are sent to table with the outside of the 
 leg uppermost, and are both carved alike, be- 
 ingfeut down to the bone in the direction of the 
 line «, b, c, by which means the gravy escapes 
 into the dish. The broad end should then be 
 turned towards the carver,' and deep cuts made 
 
 passed the knife in the line e b, turn the leg 
 back ; if a young bird it will easily separate. 
 To take off the wing, plut the fork into the 
 
 Haunch of Mutton. 
 
 from b to d; this gives with each slice a due 
 proportion of fat, which lies chiefly on the left 
 side of the line b, d. There is a delicious mine 
 of kidney-fat in the loin of mutton under the 
 flank, which is often too "high" in venison ;- 
 but if fresh enough is even more rich and 
 palatable in that meat than in mutton. ' 
 
 Knuckle of Veal. — A knuckle of veal. 
 cuts in neat slices in only one direction, name- 
 ly, from a tob. The line d c divides two bones 
 which it is necessary to separate in order to 
 get at the best marrowy fat 'portion ; also cut 
 asunder the knuckle bones. 
 
 Leg of Mutton. — The first slice should 
 be taken out as at a, between the knuckle b and 
 
CARVING 
 
 85 
 
 the thick end. Other slices may be cut in the 
 same direction till the knife is stopped 'by the 
 
 Knuckle of Veal. 
 
 cramp bone c. The leg is then turned round 
 and slices are taken lengthwise from the thick 
 end towards the knuckle from c to d. The 
 best slices from a leg of mutton are from the 
 
 Leg of Mutton. 
 
 upper end, though the parts about the knuckle 
 are occasionally preferred. 
 
 Loin of Veal. — The loin is divided into 
 the chump-end and the kidney-end. The latter 
 should be cut across into portions, every other 
 one of which contains a bone, the intermediate 
 one being of meat only ; the fat on the under 
 side and the kidney should be served with each 
 portion. The chump-end is served in slices, 
 the bone being all in one piece. 
 
 Mackerel. — These are split at the tail, 
 and the upper half raised at that part from the 
 bones, after which the bone is removed from 
 the lower half, and that in turn is served either 
 in one piece or divided according to size. 
 
 Most other small fish are carved in the same 
 way, that is either by taking out the back bone 
 and serving whole, or dividing with the knife 
 into sections according to size. 
 
 Partridge. — Cut up in the same way as a 
 chicken. The choicest parts are the wings, 
 breast, and merrythought ; but the bird being 
 1 small the two latter are not often divided. The 
 wing is considered the best, and the tip is 
 reckoned the most delicate morsel of the 
 whole. 
 
 Pigeons, Quails, Woodcock, etc. — These 
 are usually cut in half, either lengthwise down 
 the back, or across just at the wings. The 
 lower part is considered the best. All the 
 smaller birds, if too large to serve whole, are 
 cut up in the same way. 
 
 Ribs* , of Beef. — Carve in the same man- 
 ner as the sirloin ; this gives a due proportion 
 
 of fat and lean to each slice, which should be ■ 
 thin and clean cut. 
 
 Round of Beet— This is cut in the same 
 way as a fillet of veal (which see). A deep slice 
 should be taken off before beginning to help. 
 When helping the fat be careful not to break it, 
 but cut it smooth. 
 
 Saddle of Mutton is carved in three 
 different ways: ist, in longitudinal slices along 
 each side of the backbone, by which the lean 
 and fat do not come in the same slice ; 2d, by 
 transverse slices, taking in the bones, and 
 
 Saddle of Mutton. 
 
 which therefore must be thick and clumsy; 
 and 3d", by oblique slices, slightly curved, . 
 which is by far the best .plan. The knife be- 
 gins at the bone near the tail, and after cutting 
 off the outside, takes, a series of parallel slices 
 all through the joint, as marked- in accompany- 
 ing cut. 
 
 Salmon. — In carving salmon it is only 
 necessary to avoid breaking the flakes, and this 
 can best be clone by carving lengthwise of the 
 piece. The upper or thin part is considered 
 choicest, but as some prefer the thickest por- 
 tions it is well to ask each person which he 
 prefers, and cut accordingly, making the slices 
 rather thick. Or a thin slice of each may be 
 served without inquiry. 
 
 Shad. — Cut in slices crosswise of the 
 fish, breaking the flakes as little as possible. 
 The thicker portions are considered choicest, 
 as they have fewer small bones. . 
 
 Shoulder of Mutton or Lamb. — This 
 should be cut first in the hollow part, in the 
 direction a, b, and the knife pressed deep to 
 the bone. The best part of the fat lies on the 
 
 Shoulder of Mutton. 
 
 outer edge, and is to be cut in thin slices in 
 the direction f, e. When the hollow part in 
 the line a, b is eaten, some very good slices 
 may be cut on each side of the ridge of the 
 backbone, in the direction c, d. The line be- 
 tween these two dotted lines is that in the di- 
 
86 
 
 CARVING 
 
 CASTOR OIL 
 
 rcction of which the ridge of the backbone lies, 
 and cannot be cut across. 
 
 Shoulder of Veal. — This is carved like 
 the shoulder of mutton by some ; but the best 
 plan is to begin on the under side, and cut 
 slices from the thick edge opposite the bone 
 and parallel with it. When stuffed, a portion 
 of the forcemeat must be served on each 
 plate. 
 
 Sirloin of Beef. — This is usually carved 
 by cutting the upper side in slices parallel with 
 the bone and commencing, at the edge, the 
 brown of which forms the first slice. On the 
 
 Sirloin of Beef. 
 
 ander side the knife is sometimes very unwise- 
 ly cut into the grain, that is across the bone, 
 by cutting through the middle down to the 
 bone and removing the slices on each side. 
 This part, however, tastes much better if cut 
 on the same plan as the upper side, that is by 
 commencing at the edge ; but in this way the 
 slices are smill an 1 do not look so handsome. 
 
 Sucking-Pig. — This requires very little 
 carving, as the knife miy be carried through 
 any of its bones without much trouble. It is 
 usual to divide it into sections, about two 
 inches broad and including about three ribs in 
 the middle, and a part only of the fore and himl 
 quarters at each end. 
 
 Turbot. — The turbot requires peculiar 
 carving, because, unlike other fish, its ski.i 
 and fins are considered great delicacies. It i* 
 only necessary to carry the blade of the knif™ 
 down to the bone along the middle of the back 
 and then to make similar deep and clean cuts 
 at right angles to this each way to the fins, a 
 portion of which should be separated and kept 
 with each square of fish, so as to avoid the 
 breaking of the fins into pieces afterwards, 
 which is by no means sightly. 
 
 Turkey. — The art of carving a turkey lies 
 in cutting the largest possible number of slices. 
 The best way is to pass a short knife clear 
 down to the bone, close to the wing, and then 
 take a thin slice out from between this and the 
 breast, continuing the same plan until the 
 whole is exhausted, after which the other side 
 may be carved in the same way. In serving, a 
 portion of the stuffing should be placed in each 
 plate, and if there are sausages or balls, a part 
 of each of them. When both sides of the 
 breast are used up without all being helped, 
 the legs must be taken off by carrying the knife 
 backwards between them and the body, until it 
 is stopped by the joint, when by means of the 
 
 fork stuck in the leg it is severed from the 
 body, the knife completing the removal by ics . 
 edge. In dividing the leginto its two portions, 
 the knife should be used against the inside of ' 
 the joint, where it enters with much less diffi- 
 culty than on the outside. If the bird is too 
 small to be carved in this way, disjoint in the 
 manner suggested for chickens. 
 
 CASEIN. — The principal constituent of 
 cheese. It is easily obtained by taking the 
 curd from milk and washing it repeatedly in 
 pure cold water; it is employed in making 
 cheese cakes and other agreeable dishep. 
 When dried the composition resembles albu- 
 men and gelatin ; and is very wholesome and 
 nutritious. 
 
 CASHEW NUT.— This is a native of the 
 West Indies, whence it is brought to our mar- 
 kets. It resembles the walnut in appearance, 
 and has an agreeable, slightly acid taste. The 
 eatable kernel is contained within two shells, 
 and between the shells there is a thick rust- 
 colored liquid, extremely inflammable, and' 
 so caustic that it will . blister the skin. For ■ 
 this reason, the shell should be burned oft 
 before the nut is eaten; if it is incautiously 
 crushed by the teeth or hands the caustic 
 oil will blister the lips or skin wherever 
 it touches. The kernel is of a very fine 
 flavor, superior to that of the almond, and 
 abounds in a delicious milky juice when fresh ; 
 it may be eaten raw, roasted, or pickled. Some 
 also grind it with cocoa in making chocolate, 
 the flavor of which it is said to improve. 
 CASHMERE. (See Shawl.) i 
 
 CASSAVA. (See Tapioca.) 
 CASSIMERE.— This is commonly called' 
 kerseymere. It is a twilled woollen cloth, light . 
 of texture and more pliable than plain cloth, 
 and especially suitable for vests and light coats. 
 It is either single or double milled, the latter 
 being the stoutest. It is usually wo.ven of the 
 width of thirty-four or thirty-six inches, and is - 
 reduced by milling to twenty-seven inches. 
 From their twilled structure.cassimeres are more 
 durable than plain cloth of equal lightness. 
 There are French, English and American cas- 
 simeres ; French is the best. Cassimere should 
 always be carefully shrunk before cuttine. 
 CAST. (See Plaster.) s 
 
 CASTOR OIL.— A mild purgative obtained 
 from the nuts of the castor-oil plant by subject- "'■ 
 ing them to a high pressure. To make it, the 
 fresh seeds are first bruised and then put into 
 a cold press; the.oil is then pressed out and 
 allowed to stand some time for the albumen, 
 mucilage, and other matters to settle, after which 
 it is strained off. That of good quality is a 
 thickish fluid of a very pale yellow color, the 
 best being almost limpid, with a slightly nau- 
 seous odor and an oily taste. Bad oil is rancid 
 and muddy yellow. Castor oil is a mild ca- 
 thartic or laxative, operating without much 
 griping or cramps, and generally within a few \ 
 hours after it is taken. It is considered a 
 suitable laxative in certain inflammatory states 
 of the bowels, and is used to a considerable 1 
 
CAT 
 
 CATAWBA WINE 
 
 87 
 
 extent in dysenteric affections when the pas- 
 sages are bloody and attended with straining. 
 Mixed with turpentine (half a teaspoonful of 
 turpe'ntine to "one tablespoonful of the oil) it is 
 very effective in expelling worms. The chief 
 objection to castor oil is its nauseating taste ; 
 if, however, it is put into half a cup ot strong 
 coffee and drunk off rapidly, it is rendered 
 more endurable. An ounce of castor oil, 
 mixed with fifteen to twenty drops of pure 
 liquor potassaa, an ounce of distilled water, and 
 a drachm of spirit of pimento or of nutmeg, will 
 make an emulsion which is equally effective 
 and not unpleasant to take. The most agree- 
 able way, however, to take castor oil is to place 
 it in the foam of ale or porter, which pre- 
 vents its adhering to the mouth and throat. 
 The usual dose is about two tablespoonfuls for 
 adults and from a teaspoonful upward for 
 children. 
 
 CAT. — There are many varieties of the do- 
 mestic cat, among the most remarkable of 
 which are the Maltese or Chartreuse cat, of a 
 bluish gray color ; the Persian cat, with long 
 white or gray hair; the Angora cat, with very 
 long silky hair, generally of a brownish white 
 color; and the tortoise-shell or Spanish cat, 
 the most beautiful of all. These are all fairly 
 good mousers ; but for this purpose none of the 
 pet breeds are equal to the common white, and 
 yellow, and spotted kind. The cat is probably 
 the cleanliest of animals, avoiding to step in 
 any kind of filth, concealing its excrement in 
 the earth with great care, and keeping its fur 
 in very neat condition notwithstanding an in- 
 vincible repugnance for water. It is very easy 
 to raise, and is extremely prolific, producing 
 from three to six at a litter. If a male is cas- 
 trated while young (the best time is when he is 
 about six weeks old) he will attain larger size 
 and be more gentle and domestic; it makes 
 him unsociable, however, and intolerant of 
 the presence of any other cat. If cats are al- 
 lowed to run at large, especially if any open 
 fields or woods are near at hand, they are 
 never subject to disease. Those kept too 
 closely confined frequently have fits, for which 
 a bucket of cold water dashed over them is a 
 good remedy, but which can only be cured by 
 cutting off the end of the tail — an operation 
 which causes only slight pain if skilfully done 
 with a sharp knife or when the cat is in a fit. 
 Although capable of showing considerable 
 fondness for an individual, cats seem to have 
 an affection for places rather than persons, 
 and it is very hard to wean them from any 
 home to which they have grown accustomed. 
 The only way to induce them to remain in a 
 new place is to carry them to it blindfolded, 
 and to keep them shut in for several days until 
 they have grown accustomed to the new sur- 
 roundings and to seeing the familiar faces 
 around. 
 
 CATALEPSY. — A disease in. which there 
 is a sudden suspension of volition and of the 
 action of the senses ; the limbs and body pre- 
 serving the different positions given them, and ) 
 
 even the face the expression which it had when 
 the paroxysm commenced. The circulation 
 and respiration are in most cases but little 
 affected ; but occasionally they are greatly de- 
 pressed and even imperceptible. This disease 
 bears a great resemblance to the mesmeric 
 state, and is so often feigned that many have 
 doubted and denied its existence. There can 
 be no serious doubt, however, that it is some- 
 times though not often a real disease. The 
 hysterical and melancholic are most disposed to 
 it, and it occurs most often in young females of 
 a nervous habit; the paroxysm is generally 
 brought on by some strong mental'emotion, 
 such as religious excitement, or by some dis- 
 order of the digestive or secretive organs. The 
 duration of the attack is variable ; sometimes it , 
 is over in a few minutes, sometimes it lasts 
 twelve or fourteen hours, and cases are record- 
 ed in which it has been prolonged to twenty and 
 even thirty days. During all this time the un- 
 varying motionless attitude and fixed expression 
 give a strange and corpse-like look to 1he suf- 
 ferer. In a case of catalepsy a physician must 
 be summoned at once ; and the only treatment 
 that can be ventured on in his absence is to 
 Idose all the clothes, to immerse the feet in a 
 hot mustard foot-bath, and to make cold appli- 
 cations to the head. In the intervals between 
 the fits, means should be employed to improve 
 the general health and to give tone to the ner- 
 vous system. As a rule cataleptic patients re- 
 cover from the attack much sooner when left 
 entirely alone than when subjected to active 
 treatment. 
 CATAMENIA. (See Menstruation.) 
 CATAPLASM. — A plaster or poultice ap- 
 plied externally to some part of the body. It 
 is used generally either to check inflammation 
 and allay pain, or to promote suppuration and 
 at the same time lessen the pain which accom- 
 panies it. . For the former purpose it is applied 
 cold ; and cbttcn-wcol, steeped in water, and 
 bound to the part with a tight bandage, is a sim- 
 ple and effective application for the purpose. 
 When intended to hasten the progress of in- 
 flammation to suppuration, poultices should be 
 ■as hot as the parts will bear. (See Poultices.) 
 CATARRH. (See Colds and Influenza.) 
 CATAWBA "WINE.— One of the best 
 and most popular of the native American wines, 
 considered by many to be superior to most of 
 the French and German wines, at least such 
 of them as are to be had in our markets. It is 
 made from the Catawba grapes, which grow- 
 abundantly in the valley of the Ohio and in 
 other parts of the country. It is a sweet wine, 
 containing in its pure state from ten to twelve 
 per cent, of alcohol, and is made either into 
 still or sparkling wine; the latter, which is 
 most in demand, contains an addition of alco- 
 hol and consequently is stronger. Catawba 
 wine is mostly white, though some red wine is 
 made. It is fit for use two years from the time 
 the grapes are pressed, but reaches perfection, 
 according to Mr. Longworth when about seven 
 years old. The still wine should be drunk at 
 
CATERPILLAR 
 
 CATSUP 
 
 a temperature about the same as that of the 
 room. 
 
 CATERPILLAR. — The common name ap- 
 plied to the larvae of the lepidopterous insects, 
 such as butterflies, moths, hawk-moths, etc. 
 The varieties of caterpillars are practically 
 innumerable, there being over six hundred in 
 New England alone. Many of them feed on 
 leaves, some species being restricted to a 
 single kind of plant; some feed on flowers, 
 some on seeds, some on roots, and some even 
 on the woody portions of the stems; others' 
 on wool, hides, furs, and other anijnal substan- 
 ces, such as lard and fat. The common cater- 
 pillar is very destructive to trees, stripping 
 them of their foliage in an incredibly short 
 time, and unless vigorously dealt with, they 
 will ruin an orchard of fruit-trees in a single 
 season. The surest protection is to plant 
 tansy around the roots, and when this is not 
 practicable, whitewash the trunk from the 
 ground up to the height of six feet. When- 
 they build their nests in a tree (their nests are 
 a silky web like that of the spider, but much 
 more compact and closely woven), they must 
 be cut down on a damp day and destroyed ; or 
 else burned out by fixing cotton to the end of a 
 long pole and dipping it'in pitch. Care must 
 be taken in the latter case not tb injure the 
 tree. Boring a hole in apple-trees infested 
 with caterpillars and filling it with sulphur will 
 often drive them away immediately. The 
 caterpillars which infest flowers and garden- 
 plants, can only be kept away by watering the 
 plants frequently and copiously, and by ex- 
 amining them often during the Spring and 
 Summer. Several drugs are recommended for 
 driving them off, but these are nearly always 
 injurious to the plants. 
 
 CATFISH. — 'Found in the markets from 
 February to May, and again in October and 
 November. They weigh from a quarter to 
 
 three-quarters of a pound each, and have large 
 flat heads, a smooth slimy brown skin, with no 
 scales on the back, and a whitish belly. The 
 smaller fish are best, and all of them should 
 be skinned before cooking. 
 
 Fried Catfish. — Select small fish, skin them, 
 clean, and remove the heads ; then sprinkle 
 them with salt and lay them aside in a cool 
 place for an hour or so. Fry them in lard or 
 drippings over a brisk fire, and serve as soon 
 as done. They may also be .prepared by 
 dipping them first into eggs beaten to a froth 
 and then rolling them in powdered cracker ; fry 
 as before. 
 
 Stewed Catfish. — Prepare as for frying, not 
 omitting to let them stand in salt tor an hour. 
 Put them into a sauce-pan over a moderate 
 fire, pour in enough cold water to cover them, 
 
 and stew slowly for half an hour or till they 
 are done. Add one teaspoonful of butter, one 
 of flour mixed to a paste with a little cold water, 
 a minced onion, a little parsley chopped fine, 
 and pepper. Let it boil a minute or so, then 
 dish and serve with the gravy. 
 
 CATHARTICS. — A class of medicines that 
 act strongly on the bowels as purgatives. Their 
 number is very large, and they may be divided 
 into several classes: mechanical, including 
 unbolted meal of various kinds, fruits, and 
 mustard seed ; joily, as castor and croton oil ; 
 saline, as magnesia and its carbonate, sul- 
 phate, and citrate, sulphate and phosphate of 
 soda, etc. ; acid or bitter, as rhubarb, senna, 
 colocynth, and aloes ; resinous, as jalap, gam- 
 boge, scammony ; and mercurial, as calomel 
 and blue pill. Their action varies greatly, from 
 the mild and almost natural effect of magnesia 
 and aloes, to the violent purging of jalap and ' 
 gamboge. Cathartics are very commonly used 
 in domestic medicine, and probably no class of 
 drugs is so frequently abused; a resort to them 
 being so easy as to lead in many instances to 
 the neglect of highly important hygienic rules. 
 A due attention to diet, exercise, and bathing 
 would be a far more effective remedy than any 
 cathartics for a majority of the difficulties for 
 which the latter are used. In many cases, . 
 however, their use is necessary, and directions 
 for them are given under the various diseases. 
 Castor oil, epsom salts, magnesia, aloes, rhu- 
 barb, and senna, are the only cathartics 
 that should be used without medical advice; 
 the .most violent ones may produce serious 
 results. No cathartics, however, either should 
 or can be relied upon to cure constipation, to 
 " work off a cold," or to relieve dyspepsia; in 
 all such cases a cure can be looked for only in 
 a due observance of hygienic laws. 
 
 CATNIP or CATMINT, a plant which 
 grows wild in the fields throughout the United 
 States, the leaves of which are much employed 
 as a domestic remedy. The leaves, which are 
 the only part of the plant used, are aromatic, 
 and pungent and somewhat bitter to the taste. 
 Cats are very fond of them, and are said to 
 us&thern medicinally. Catnip tea, the form in 
 which catnip is administered, is an infusion 
 made by pouring hot water on the leaves and 
 allowing them to steep. It acts as a tonic and 
 excitant, and. possibly is an antispasmodic ; ina 
 much diluted form, with a little sugar in it, it is 
 often given to very young infants to soothe 
 them and to expel the wind from their stomachs, 
 Chewing the leaves is said to be good for the 
 toothache. The leaves may be preserved by dry- 
 ing them in the sun and keeping them in a dry 
 place. They are best when the plant is in bloom. 
 
 CATSUP. — The catsups sold in stores arc 
 generally poor stuff, made of dubious ingre- 
 dients, and the fruitful source of indigestion 
 and other disorders of the stomach. At their 
 best they seldom equal the home made ; and it 
 is so easily made that every family should 
 provide its own supplies. In making catsup 
 never use a copper or brass kettle. 
 
CAUDLE 
 
 MuBhroom Catsup.— Take : - Mushrooms, 
 salt, pepper and allspice. 
 
 Select mushrooms full grown, anrl with large 
 flaps ; put a layer of these at the bottom of a 
 pan, and sprinkle them with salt: then an- 
 other layer of mushrooms and salt ; and so on 
 . alternating the layers till the desired quantity 
 is prepared: let them stand two or three 
 hours ; then pound them in a mortar, or mash 
 them with the hands, and let them remain two 
 days (no longer), stirring them up and pressing 
 them well each . day. Now pour them into a 
 stone jar, and for each quart add an ounce and 
 a half of whole black pepper, and half an 
 ounce of allspice ; cover the jar closely, set in 
 a pan of boiling water, and boil it for two 
 hours. Strain the juice off without pressing 
 the mushrooms, into a clean stew-pan, and 
 boil it very gently for half an hour. Skim 
 it well, pour it into a clean jar, and let it stand 
 till cold ; then strain it through a flannel bag, 
 bottle it, seal uptight, and keep in a cool place. 
 Examine it from time to time by putting a 
 strong light behind the neck of the bottle, and 
 if any scum appears about it, boil it up again 
 with a few peppercorns. 
 
 Tomato Catsup. — Take .--Tomatoes, I gal.; 
 salt, 4 tablespoonfuls ; black pepper, 4 table- 
 spoonfuls ; mustard, 3 tablespoonfuls ; allspice, 
 1 tablespoonful ; cloves, 1 tablespoonful ; cay- 
 enne pepper, I teaspoonful ; vinegar or white 
 wine, 1 pt. 
 
 Take one gallon of nice ripe tomatoes, cut 
 them in half, sprinkle four even tablespoonfuls 
 of salt over them and put them in the preserv- 
 ing kettle with one pint of good vinegar ; let 
 them simmer slowly for three hours, stirring 
 often ; then strain to avoid the skin and seeds ; 
 add four tablespoonfuls of ground black pepper, 
 three of mustard, one of allspice, one of cloves, 
 one teaspoonful of cayenne pepper, or two or 
 three pods of red pepper; boil until reduced to 
 two quarts, then bottle and seal. 
 
 Walnut Catsup. — Take:- Young walnuts, 
 io dozen; vinegar, 2^ pts ; salt, J^lb; whole 
 bhek pepper, \y z oz\ nutmegs, Yz oz ; 40 cloves ; 
 ginger, % oz ; mace, % oz. 
 
 Bruise ten dozen young and tender walnuts, 
 add to them three quarters of a pound of salt 
 and a quart of good vinegar ; let them stand 
 two weeks, stirring them every day : then strain 
 them through a cloth and squeeze them, and 
 set the juice aside ; add to the husks half a 
 pint of vinegar, and let it stand over night : 
 then strain and squeeze as before, and add the 
 liquor thus obtained to that set aside the day 
 before. Add one ounce and a quarter of 
 whole black pepper, half an ounce of nutmegs 
 bruised or sliced. 40 cloves, half an ounce of gin- 
 ger, and a quarter of an ounce of mace ; boil it 
 half an hour, then strain and bottle it for use. 
 
 CAUDLE. — This is a preparation very use- 
 ful in the sick-room. 
 
 Ala Caudie. — To a quart of thick rice or 
 v/ater-gruel add a pint of ale and enough of 
 allspice to flavor, and of sugar to sweeten it. 
 Boil for five minutes, stirring constantly : then 
 
 CAULIFLOWER 
 
 89 
 
 strain it, and put in a cool place till wanted. 
 This is very nourishing and palatable. 
 
 Flour Caudle.— Put into a pudding basin a 
 pound of flour, cover the basin over, and set 
 it in a kettle of boiling water ; keep it boiling 
 two hours : the flour will then be converted 
 into a hard ball with a brown crust, which 
 must be removed : then grate the flour, and ^ 
 set away in a jar for use. To make into a cau- 
 dle, rub a dessertspoonful of it into five table- 
 spoonfuls of cold water; set over the fire five 
 tablespoonfuls of new milk and two teaspoon- 
 fuls of sugar, and ju t when it boils add the 
 flour and water. Stir the whole over a slow 
 fire for twenty minutes : it is then ready for 
 use. This caudle is good for young children 
 whose bowels are too loose. 
 
 Rice Caudle. — Mix one tablespoonful of 
 ground rice in half a teacupful of cold water, 
 and pour it into a quart of boiling water. 
 Let it boil till it thickens, stirring all the 
 time : when it begins to thicken, add a wine- 
 glass of brandy, sweeten to taste, and flavor with 
 grated nutmeg and lemon peel. Eoil it a little 
 longer until perfectly smooth, and then strain 
 it. This is a strong and highly nutritious feed. 
 
 CAULIFLOWER.— A plant of the cabbage 
 tribe, differing from broccoli only in being 
 whiter and less hardy. It has a compact, 
 rounded head of very delicate flavor, stand- 
 ing on a stock eighteen inches to two feet in 
 height, surrounded by long leaves. Two 
 crops of the cauliflower may be raised in or.e 
 season. For the early crop, seed should be 
 sown in September' in good rich soil, and in 
 about four weeks transplanted to a cold frame, 
 set two or three inches apart, and carefully 
 protected by glass during the winter. In Feb- 
 ruary, set them in another frame, eight to 
 twelve inches apart, to prevent a spindling 
 growth ; and transplant to the garden as early 
 in spring as possible. Set them three feet 
 from each other, and water them well and hoe 
 them during dry weather. In transplanting 
 lift a ball of earth with the roots to secure 
 continuous growth. For' the second crop, sow 
 the seed in an open bed in May, and transplant 
 to the garden in July. Those plants which do 
 not head before frost may be removed to a dry 
 cellar or shed, covered with litter, and allowed 
 to head during early winter. 
 
 Boiled Cauliflower. — White cauliflowers are 
 the best. Take off the outside leaves, cut the 
 stalk off close to the head, and let them lie in 
 salt and water for half an hour before cooking. 
 Boil them fifteen or twenty minutes, according 
 to size, adding a little salt to the water. Dish 
 carefully to avoid breaking the leaves, and serve 
 at once with drawn butter. 
 
 Pickled Cauliflower.— Separate the stems, j 
 wash them carefully and sprinkle with salt, 
 using half a pint for a peck. In twelve hours 
 shake off the salt, lay the pieces in jars and 
 pour over them boiling vinegar, which has boiled 
 for five minutes, with these ingredients : — To 
 one gallon of vinegar add half a pint of sugar, 
 twelve' blades of mace, twenty four white pep- 
 
90 
 
 CAVIARE 
 
 CEMENTS 
 
 percorns ; of mustard and celery seed, a table- 
 spoonful each, and some bits of red pepper pods. 
 The jars or cans must be closed at once. 
 
 Scalloped Cauliflower. — Boil as above, 
 and pack them, stems downward, in a buttered 
 pudding dish. Make a sauce with a cupful of 
 bread-crumbs beaten to a froth with two table- 
 spoonfuls of melted butter and three of cream 
 or milk, one well-beaten egg, and pepper and 
 salt to taste. Pour this over the cauliflower, 
 cover the dish tightly, and bake six minutes in 
 a quick oven, browning them nicely. Serve 
 hot in the dish they were cooked in. 
 
 Stewed Cauliflower. — Common heads will 
 do for this. Boil them till about half done : 
 drain them, place them in a stew-pan stems 
 downwards, and set on a. slow fire with a 
 spoonful of fat. Stir gently so as, not to break 
 them, and in about five minutes add half a gill 
 of broth (or half a teacupful of milk thickened 
 with a tablespoonful of flour or rice), and sea- 
 son with salt or pepper; simmer till done, 
 stirring now and then, dish them, turn the 
 sauce over them, and serve hot. 
 
 CAVIARE. — A kind of food made of the 
 roes of large fish such as the sturgeon, cod, 
 and salmon. It is made chiefly in. Russia, 
 whence it is exported to this country in kegs. 
 It makes an excellent breakfast dish, served 
 between slices of toast ; and is also good on 
 bread with a drop or two of oil and vinegar. 
 The caviare which is made up in thin cakes is 
 of an inferior quality. 
 
 CAYENNE. — A pepper made of the several 
 varieties of the capsicum plant, which grows 
 in the East and West Indies, in South Amer- 
 ica, and to some extent in this country. It is 
 the most powerful of the spices, has an acrid 
 taste, produces a fiery sensation in the mouth 
 if taken in any but the smallest quantities, and 
 is said to promote the digestion of many kinds 
 of food and especially of fish. It does not 
 leave the irritating and weakening effect upon 
 the stomach which black pepper produces if 
 constantly used. The cayenne of commerce is 
 in the form of a powder, and it is subject to 
 gross adulterations. Red lead and vermilion 
 are sometimes added to it to preserve its color 
 which fades with age, and cases of poisoning 
 have been traced to this cause ; ground rice, 
 salt, and turmeric, are more harmless ad- 
 ditions, — salt is nearly always added to in- 
 crease the weight and prevent the powder from 
 rising into the air too readily in the form of 
 dust. Guinea cayenne is the hottest and 
 strongest, but that which comes from the West 
 Indies is best. Cayenne pepper makes an ex- 
 cellent gargle (a teaspoonful steeped in a pint 
 of water) in scarlet fever ; and it is also said to 
 relieve the nausea of sea-sickness. Great care 
 must be taken in handling not to let it get into 
 the eyes, as it is not only very painful but 
 dangerous. 
 
 CELERY.— An umbelliferous plant which 
 in its wild state is said to be poisonous, but 
 which when brought under cultivation becomes 
 an agreeable and wholesome vegetable. It 
 
 requires a deep, rich, mellow soil. Some of 
 the best celery is obtained from swamp land, 
 and it is a semi-aquatic plant. Plant the seed 
 in a well-prepared bed from the end of March 
 to the beginning of May ; when the plants are 
 two' or three inches high, transplant fliem to 
 another bed similarly prepared. Let them 
 grow here until they are from six to ten inches 
 high, and then transfer them to the final bed ; 
 plant in rows three feet apart, and at regular 
 intervals, in the row, of eight inches. As they 
 advance in size and become a foot or so in 
 height the earth must be heaped up about them 
 frequently, and nearly to the leaves. This lat- 
 ter process is called "blanching." The surface 
 soil must not be too moist, but a wet subsc il is 
 not so injurious as to most other plants. The 
 season for celery begins about the middle of 
 August, but it is always slightly bitter till frost 
 has touched it; it is found in the markets till 
 about the first of April. In choosing for salad, 
 select the solid, close, clean, and white stalks, 
 with a large, close heart. For soups, inferior 
 stalks, the leaves, and even the seeds, answer 
 every purpose. Before sending to the table cut 
 off the roots and sterape the stalks, rejecting any 
 that are. green and tough ; let the white, tender 
 leaves nearest the heart remain. Keep it in 
 cold water until it is sent to the table. 
 
 Salad. — Clean the celery, and wipe it dry ; 
 split the stalks and cut into pieces about an 
 inch long, put into a salad dish with salt, vine- 
 gar and a little mustard ; stir and let it stand 
 an hour, then add pepper and oil, stir again, and 
 serve. Or use Mayonnaise sauce. 
 
 Sauce (for Poultry) Cut up four or five 
 
 celery heads into small pieces, and boil them in 
 half a pint of water till tender; mix two tea- 
 spoonfuls of flour with half a teacupful of milk 
 and add it to the celery, with half a teaspoon- 
 ful of salt, and a teaspoonful of butter; boil 
 it once and serve. 
 
 CEMENTS.— It would require severatepages 
 merely to enumerate the different kinds of 
 cement, and the different purposes to which 
 they are applied; but we shall only include 
 ■here such of those as will prove most useful in 
 the household. 
 
 Alabaster Cement. — Take /-Beeswax, I lb; 
 rosin, I lb; alabaster (powdered), J lb. 
 
 This is for mending broken alabaster orna- 
 ments, and is extremely strong. Take a pound 
 of white beeswax and one of rosin, melt them, 
 and add three quarters of a pound of finely 
 powdered alabaster. Stir the whole well to- 
 gether; then knead the mass in warm water in 
 order to incorporate the alabaster with the 
 other ingredients. The alabaster to be mend- 
 ed must be perfectly dry and heated; the 
 cement must also be heated. Cover the frac- 
 tured parts with the cement, join them together, 
 bind them tightly, and let them remain undis- 
 turbed for a week. 
 
 Bottle Cement — Take .--Sealing-wax, \ lb; 
 rosin, Jib; beeswax, 2 oz. 
 
 This is for sealing the corks of bottles. 
 Melt together a quarter of a pound of sealing 
 
CENTURY PLANT 
 
 wax, a quarter of a pound cf rosin, and a couple 
 cf ounces of beeswax; when it froths stir it 
 with a tallow candle. As soon as it is melted, 
 dip the mouths of the corked bottles into it, and 
 set them away to cool. This is an excellent 
 cement for excluding air from all such things 
 as are injured by exposure. 
 
 Cheese Cement. — Take .--Cheese ; quick- 
 lime ; white of egg. 
 
 This is very durable for mending coarse 
 china qr earthen-ware. Take some fresh cheese, 
 pound it, and wash it through warm water till 
 all the soluble matter is extracted ; then strain 
 dry and it will crumble. By drying it upon 
 blotting paper, it may be kept a long time. 
 For use, mix the cheese with quicklime (in the 
 proportions of one ounce of cheese to half an 
 ounce of quicklime), and add enough white of 
 egg to make it into a paste. When ready it 
 must be applied immediately, as it dries quickly, 
 and cannot be melted a second time. 
 
 China Cement. — Take .--Gum-arabic ; plaster 
 of Paris. 
 
 A very white cement for mending fine china. 
 Take a very thick solution of gum-arabic in 
 water, and stir into it plaster of Paris till it is 
 of the consistency of thick paste. Apply it 
 with a brush to the fractured edges of the 
 china, stick them together, and bind them. In 
 three days the article cannot be broken in the 
 same place. 
 
 Diamond Cement. — Take .--Isinglass ; proof 
 spirit ; resin, or gum ammoniac ; alcohol. 
 
 This is very good for mending broken glass. 
 It is made by steeping isinglass in water till it 
 swells, and then dissolving it in proof spirit, to 
 which must be added a little gum resin or gum, 
 ammoniac dissolved in the "smallest possible 
 quantity of alcohol. It should be heated before 
 it is applied. It will only partially resist moist- 
 ure. 
 
 Iron-ware Cement. — Take :-Xtan file dust; 
 quicklime ; whites of eggs. 
 
 Beat the whites of eggs to a froth ; then stir 
 into them enough finely powdered quicklime to 
 make a thin paste ; then add enough iron file 
 dust to make a thick paste. Fill the cracks in 
 iron-ware with this cement, and let it remain sev- 
 eral weeks before using. 
 
 Japanese Cement. — Mix rice flour with cold 
 water to a smooth paste, and boil it gently for 
 twenty minutes. It answers all the purposes 
 of wheat flour paste, while it is, much superior 
 both in transparency and in smoothness. 
 
 ■Wax Cement. — Take .--Yellow wax ; turpen- 
 tine ; Venetian red. 
 
 Melt yellow wax, mix with its weight of tur- 
 pentine, and add a little Venitian red to color 
 it. This, when cold, is as hard as soap, but it 
 can be softened by the warmth of the hand. 
 It is useful to stop up cracks ; and is better 
 than the hard cement for covering the corks of 
 bottles that are not going to be kept very long. 
 
 CENTURY PLANT. (See Agave. J 
 
 CESSPOOL. (See Drainage.) 
 
 CHABLIS.— A sweetish white wine, similar 
 to Burgundy, which is raised near the town of 
 
 CHAMPAGNE 
 
 91 
 
 Chablis, in the south of France. It is very 
 fine, and much esteemed by epicures as an 
 accompaniment to oysters. The best brands 
 are Bouguercau, Mont du Millieu, Valmur, 
 and Vaudesir. It should be drunk at a 
 tempe'rature a little lower than that of the 
 room. 
 
 CHALK. — Mineral substance, consisting 
 principally of carbonate of lime derived from 
 the shells of myriads of minute marine animals. 
 It is of friable texture, and easily rubbed to a 
 powder. In a powdered state it is sold as 
 the prepared chalk, so useful for polishing 
 brass, tin, and glass. French chalk is a pure 
 variety of steatite or talc, used by tailors for 
 marking their cloth: it is also mixed with 
 cosmetics to give them body. Whiting or 
 Spanish white, is chalk finely ground and pu- 
 rified by washing and separating the hard par- 
 ticles. It is highly useful for cleaning the 
 finer metals. 
 
 Camphorated Chalk. (See TOOTH POW- 
 DERS.) 
 
 CHAMOIS-SKIN.— The skin of the cham- 
 ois, a species of goat or antelope which runs 
 wild in the fastnesses of the Swiss Alps. The 
 skin, when properly tanned, is extremely soft 
 and pliable, more so than even that of the kid, 
 and can be put to many uses in the household. 
 It is unequalled for polishing smooth and highly 
 finished surfaces, such as jewellery, silver-ware, 
 glass, pianos, and other furniture. It. is also 
 excellent for packing away choice articles of 
 jewellery or table-ware, as it is comparatively 
 impervious to dampness. In selecting, choose 
 that which is pliable and free from lumpy spots. 
 If it is once wetted it becomes harsh and can 
 afterwards be used only for the coarser kinds 
 of cleaning ; when used as a duster it should 
 be carefully shaken out each time or it will 
 hold the coarser grain's of dust and scratch 
 the furniture. 
 
 CHAMOMILE. (See Camomile.) 
 
 CHAMPAGNE.— The most celebrated of 
 the French wines, chiefly produced in the 
 province of that name. It is generally under- 
 stood in this country to be a brisk, efferves- 
 cing, sparkling white wine of a peculiar flavor ; 
 but this is only one of several varieties. There 
 are both red and white champagnes, and both of 
 them may be either sparkling or still : the spark- 
 ling wines are called mousseux, and the still 
 non-mousseux. The sparkling are most highly 
 esteemed, on account of their delicate flavor, 
 and the agreeable pungency which is given 
 them by the carbonic acid they contain. There 
 is a great difference in the quality of champagne 
 wines, according to the particular vineyards at 
 which they have been made. The finest are 
 produced in the sloping grounds on the north 
 bank of the river Marne ; and they are mostly 
 white wines. Dry champagnes (i.e., not sweet) 
 are growing in favor, especially among those 
 with whom sugar disagrees. There is no 
 wine, with the possible exception of sherry, 
 that is more extensively adulterated and imi- 
 tated by artificial combinations than sparkling 
 
92 
 
 CHAPPED HANDS 
 
 CHARLOTTE DE RUSSE 
 
 champagne. The sparkling of champagne is 
 properly caused by the fermentation of rock 
 candy introduced into still wine. Inferior 
 wines have carbonic acid pumped in ; in either 
 case the sparkle cannot be depended upon for 
 more than two years. The red champagnes 
 are not used much in this country ; they seldom 
 equal Burgundy which they much resemble. 
 That of Clos de St. Thierry is considered the 
 best. 
 
 In selecting champagne, many consider the 
 briskness and effervescence as a test of their 
 excellence ; but a good judge will prefer a 
 liquor of moderate briskness, as much of the 
 aroma evaporates with the froth. Champagne 
 must be kept in an equable temperature, and 
 cooled by ice, outside of the bottle, never in 
 the wine. It intoxicates quickly and the ex- 
 citement it produces is of a more vivacious and 
 agreeable character than that which comes 
 from any other wine, but its duration is 
 shorter, and the reaction less. For this rea- 
 son it is an admirable tonic for invalids and for 
 all who are suffering from a low state of the 
 system. The best brands are : Pomery and 
 Greno, Roederer, Mumm, Due de Montebello, 
 Krug, Giesler, and Heidsick. Veuve Clicquot 
 is highly prized as one of the best of the sweet 
 wines. 
 
 Champagne Prappee. — This is made by 
 freezing the champagne in salt and ice until it 
 has the consistence of snow. When served in 
 this way it is very delicate and refreshing.- 
 
 CHAPPED. HANDS.— An excellent appli- 
 cation for chapped hands or lips may be made 
 as follows : First dissolve one drachm of borax 
 in one ounce of rose-water, and add it to half an 
 ounce of glycerine ; melt one drachm of sperm- 
 aceti in the same quantity of olive oil, and ten 
 drachms of pure lard ; add the solution to that, 
 little by little, stirring all the time, and continue 
 to stir until it is nearly cold. Warm it slightly 
 before applying ; it will restore the skin to its 
 softness and smoothness without parching it 
 as pure glycerine does. A simple remedy is 
 this : Take common starch, and grind it with 
 a knife until it is reduced to the smoothest 
 powder, put it in a clean tin box, so as to have 
 it continually at hand for use. Then, every 
 time that the hands are taken from the suds or 
 dish-water, rinse them thoroughly in clear 
 water wipe them, and while they are yet 
 damp rub a pinch of the starch thoroughly over 
 them, covering the whole surface. If care is 
 taken to wipe the hands perfectly dry after 
 washing, chapping is not likely to occur. 
 
 CHARCOAL. — That part of wood which re- 
 mains after the other elements, oxygen and 
 hydrogen, have been extracted by partial com- 
 bustion. Next to the diamond, charcoal is the 
 purest form of carbon known to us. As it ig- 
 nites very readily it is very useful in starting 
 fir,es of other fuel, and as it gives out no smoke 
 or flame in burning it can be used under cir T 
 cumstances where no other fuel would be en- 
 durable. It is also useful in the kitchen when 
 a sudden accession of heat is required,, or when 
 
 a steady fire is wanted for a limited time. In 
 this country, however, charcoal is not much 
 used for domestic purposes ; it is more expen- 
 sive than wood or coal, it requires constant 
 attention, and its use, especially in close rooms, 
 is highly dangerous. In burning, it throws off 
 large quantities of carbonic acid gas ; and, as 
 this gas is invisible and odorless, suffocation 
 from it is peculiarly liable to ensue. Many 
 fatal accidents have resulted from burning 
 charcoal in close rooms, or in stoves where 
 draughts are imperfect. The first sensation 
 when it has become dangerous is a slight sense 
 of weakness ; the limbs feel powerless and the 
 head heavy. A slight giddiness, accompanied 
 by a distinct feeling of flush or glow on the 
 face and neck, succeeds. Soon after, the per- 
 son becomes drowsy, wishes to sit down, but 
 commonly falls insensible to the floor, snoring 
 heavily as in apoplexy. When any of these 
 symptoms are felt, the person should at once 
 seek the open air. The proper treatment for 
 a person suffocated by charcoal, is to remove 
 him immediately to the open air ; then drop 
 cold water over his head and chest, and if 
 breathing has ceased, imitate respiration by 
 breathing strongly into his mouth and expelling 
 the air by pressing gently on his chest. When • 
 he has recovered sufficiently to swallow, ad- 
 minister hot coffee, or brandy and water. A 
 strong stimulus, such as hartshorn, applied to 
 the feet is also very good. 
 
 CHARLOTTE De RUSSE.— {Chocolate). 
 Take .--Cream I pt ; powdered sugar, y 2 teacup- 
 ful ; chocolate (grated), 3 tablespoonfuls ; gela- 
 tine, Yz oz. ; eggs 4 ; vanilla, 1 teaspoonful ; 
 sponge cake. 
 
 Heat a pint of cream slowly to the boiling 
 point; add half a cupful of powdered sugar, 
 three tablespoonfuls of grated chocolate stirred 
 into a little milk, and half an ounce of gelatine, 
 soaked in 2 tablespoonfuls of cold water : when 
 these are dissolved, add the" mixture by spoon- 
 fuls to the beaten yolks of four eggs. Set the 
 whole into a sauce-pan of boiling water, and 
 stir until it becomes very hot, but do not let it 
 boil ; then remove, flavor .with a teaspoonful of 
 vanilla, and whip it to a high froth, adding at 
 the last the beaten whites of the four eggs. 
 Line a mould with sponge cake, fill with the 
 mixture, and set upon the ice until ready to be 
 served. 
 
 II. Whip stiff one and a half pints of cream 
 and put it aside until it is set; now run off 
 the thin cream that has settled to the bottom 
 of the vessel; add to it half an ounce of gela- 
 tin which has been steeped in cold water for ' 
 two hours, five ounces of sugar, and a half 
 inch of vanilla bean. Set it on a slow fire 
 until it is thoroughly dissolved; then remove 
 the vanilla bean, and whip into the mixture 
 two raw yolks of eggs; when it is about to 
 set, gently incorporate it with the whipped 
 cream. Pour it into a mould carefully lined 
 with lady-fingers or thin pieces of sponge-cake, 
 and set it in a cold place to become firm, when 
 it will be ready for use. 
 
CHECK (BANK) 
 
 CHEESE 
 
 93 
 
 CHECK (BANK.)— A check is a written 
 order addressed to a banker, by a person hav- 
 ing' money on deposit with him, directing him 
 to pay on presentment to a person named 
 therein, or to his order, or to bearer, a certain 
 sum of money. 
 
 The following is the form of a check payable 
 to bearer : 
 
 No - a6 - New York, May i, 1876. 
 
 National Park Bank, 
 
 Pay to John Doe, or bearer, 
 One hundred and seventy-one 50-100 dollars. 
 Si7 I 'S - Richard Roe. 
 
 If the foregoing were written " to John Doe 
 or order " (instead of bearer), no person could 
 get the money but the one to whose order the 
 check is drawn, unless the check is endorsed. 
 See Endorsement under-PROMissoRY Notes. 
 In filling out checks it is advisable to begin 
 to write the amount as near the left hand mar- 
 gin of the blank as possible, so as not to leave 
 room for inserting a larger sum. While it is a 
 general rule that negotiable paper is vitiated by 
 an alteration, even when it comes into the 
 hands of an innocent third party, it has recently 
 been decided that the maker is liable on an al- 
 tered note, bill, or check to a bona fide holder, 
 who takes it in the usual course of his business, 
 before maturity, if he issues it in such a condi- 
 tion that it may be easily altered without de- 
 tection. 
 
 Checks closely resemble b'Us of exchange, 
 but differ in the following particulars : They 
 are always drawn on a bank or banker ; they 
 are payable immediately on presentment, and 
 are not allowed days of grace ; they are not 
 presented for acceptance merely, although they 
 sometimes are for certification ; the drawer is 
 not discharged by delay in presentment, unless 
 he is prejudiced thereby, as by the intermedi- 
 ate failure of the banker. 
 
 Checks are governed by the same rules with 
 regard to negotiability, transfer, endorsement, 
 presentment, and notice of non-payment as 
 promissory notes, which see. 
 
 A certified check is one which is marked as 
 " good " on its face by the cashier, or other 
 proper officer of the bank on which it is drawn. 
 The bank thereby becomes liable as acceptor, 
 and is bound to pay the check when presented 
 by an innocent holder for value (z. e. one who 
 has honestly given value for it), whether it 
 has funds of the drawer on deposit or not. 
 
 As before stated, the drawer of a check is 
 not discharged by delay in presentment, unless 
 he is prejudiced thereby. But in, order to 
 charge the endorser the holder of a check must 
 exercise due diligence in presenting it for pay- 
 ment. When the parties reside in the same 
 town it should be presented by the close of 
 business hours on the next secular day after its 
 retSSipt. When the parties do not reside in 
 the same town, and presentment is to be made 
 through the post office, the holder has until 
 post time of such next secular day. 
 
 CHECKERBERRY.— A little red berry, 
 much like a miniature crab-apple, which is 
 
 found growing upon a shrub from four to six 
 inches high, on low sandy soils, usually among 
 pines. It is very nice to eat raw as taken from 
 the bush, and it is also used in syrups and con- 
 fectionery. Checkerberries are sometimes put 
 in whiskey or spirits, making "tea-berry rum." 
 They are found in the markets in the winter 
 and spring months. The leaves of the checker- 
 berry bush make the essence of wintergreen. 
 
 See WINTERGREEN 
 
 CHEESE. — Cheese is obtained exclusively 
 from the milk of animals, and its quality varies 
 with the class, breed, and food of the animal, 
 and the process of manufacture. The most 
 ordinary source of cheese is the milk of the 
 cow, and there are certain varieties of cows 
 which produce much cheese and little butter 
 as there are others which produce much butter 
 and little cheese. The kind of food given to 
 the cows is very important, for just in propor- 
 tion to the richness of the milk in casein and 
 cream is the richness of the cheese. The 
 value of cheese as an article of diet has not 
 been entirely established. If we consider its 
 chemical composition it is one of the richest of 
 foods in nutritive elements ; but Dr. Smith has 
 found that the popular belief that it is not 
 easily digested is true. This objection, how- 
 ever, applies only to the new and poor cheese ; 
 those that are. old and rich, not. only digest 
 easily but promote the digestion of other food. 
 That which is old and dry (but not decayed) > 
 may be given to children to relieve constipa- 
 tion. r 
 
 To Make. — Some of the best of foreign 
 cheeses are made of skimme'd milk, but in 
 domestic manufacture it is impossible to pro- 
 duce good cheese unless the milk is put in 
 whole. The utensils required for making 
 cheese are the cheese tub, in which the milk is 
 coagulated and the curd pressed ; a large brass 
 kettle for heating it in; the cheese press, a 
 power obtained by lever, screw, or weight ; the 
 'cheese cloth, a piece of thin open linen ; a 
 cheese . tray or ladder ; and cheese boards, 
 circular pieces of wood on which the cheeses 
 are put in the cheese room. These should all 
 be washed thoroughly, scalded, and dried in 
 the air each time they are used. 
 
 The substance used for coagulating the 
 milk is rennet, from the stomach of a calf. 
 It can be bought already cured, and is pre- 
 pared for use by soaking it in a quart of water 
 for several days with a bit of lemon-peel and 
 two or three cloves ; after it has soaked long 
 enough, hang the rennet up to dry, and bottle 
 the water for use. The quantity of rennet to 
 be used will depend altogether on its strength, 
 and as this varies it is impossible to give any 
 precise directions as to it. If the rennet be 
 good,, however, half a teacupful ought to curdle 
 ten gallons of milk in from an hour to an hour 
 and a half. 
 
 When all is ready, strain the milk into the 
 tub ; then heat a portion of it in the kettle (be 
 careful not to smoke it) and add it to the. cold 
 till the whole is raised to 95 to 98° Fahren- 
 
94 
 
 8HEESE 
 
 heit. Then stir in the rennet, and if the curd 
 has not formed in an hour, add a little more. 
 When the curd has become firm take a long 
 knife and cut it into small checks to the bottom 
 of the tub ; great care must be taken, or part 
 of the curd will run off into the whey and the 
 cheese be injured. When the whey is of a 
 greenish color the curd has been well formed. 
 After the curd has sunk to the bottom, dip. out 
 some of the whey, and cut the curd up into 
 still smaller pieces ; then let it stand for a half 
 or three quarters of an hour to settle thor- 
 oughly. It is now time to separate the curd 
 from the whey. Tilt up the tub slightly; col- 
 lect the curd at the upper side ; place upon it 
 a semicircular board fitting the tub loosely ; on 
 this board place a heavy weight, and as the 
 whey drains to the lower side of the tub ladle 
 it out. This operation of putting the curd 
 under the weighted board must be repeated 
 several times ; then cut it up again into small 
 pieces, turn the mass upside down, and press 
 again until every particle of the whey has been 
 extracted. Close attention is required in this 
 part of the operation. The whey being all 
 pressed out, the curd must now be scalded. 
 Cut or break it into extremely small pieces, put 
 it into the linen cloth, immerse it in the brass 
 kettle containing warm water enough to cover 
 it, and raise the temperature to 105°, and let it 
 remain half an hour or till heated through; 
 then add cold water gradually till the temper- 
 ature is reduced to about 90°. Then drain 
 the curd thoroughly as before, and salt it, 
 allowing four ounces of fine salt for every ten 
 pounds of cufd, and mixing it in thoroughly. 
 Put it into the linen cloth, place it in the 
 cheese hoops, spreading the cloth out smoothly, 
 and then set it into the cheese-press and let it 
 remain two days. When taken from the press 
 grease it all over with common butter or butter 
 made of whey-cream and set it away to ripen. 
 It should be turned and greased every day till 
 firm, and afterwards should be turned and 
 greased at least once a week for six months. 
 
 Good cheese does not require to be colored ; 
 but, if it is desired, dip a piece of arnotto (or 
 anatto) into a bowl of milk and rub it around 
 the side till the milk assumes a deep red color. 
 Add this to the milk of which cheese is to be 
 made in sufficient quantity to impart a bright 
 orange color to the latter. This in no way 
 affects the taste or smell of the cheese, but 
 only makes it a rich orange yellow which 
 deepens with age. Arnotto is adulterated with 
 red lead, however, which is poisonous, and it 
 should therefore be used' carefully. Sage cheese 
 is made by putting in sage juice along with the 
 rennet. 
 
 The cheese-room in which cheese is put to 
 ripen may be a loft, and should be airy and dry. 
 It should be kept of an equable temperature : 
 too much warmth will make the cheese sweat 
 and lose its oily parts, and too much air, or the 
 rays of the sun. will dry it too fast and make it 
 crack ; a moderate ventilation with a temper- 
 ature of about 6s° to 700 is best. Cheese is 
 
 liable to a kind of blistering, called heaving; 
 it is caused by a slight fermentation and the 
 formation of air in the interior. The air may 
 be released by pricking the cheese deep in the 
 blistered places, and removing it for a time to 
 a cooler situation. 
 
 Cheese should be kept in a dry cool place ; 
 and after it is cut, it should be wrapped in a linen 
 cloth and put in a tight tin box till again 
 required for use. 
 
 Cottage Cheeae. — This is not cheese prop- 
 erly speaking, but it is a very pleasant prepar- 
 ation of milk. Turn the milk by adding a 
 little rennet or setting in a warm (but not hot) 
 place. When the curd has formed, put it into 
 a bag of coarse linen, and hang it up to dry till 
 not another drop of whey can be squeezed out 
 of it. Then crumble it up fine, salt it to taste, 
 and thin it to the consistency of paste with 
 sweet cream. Cottage cheese is very nice 
 eaten with sugar or preserves ; it is best when 
 fresh. 
 
 Cream Cheese. — Take sour cream, salt it 
 to taste, and hang it up in a linen bag to drain 
 until dry ; this will take two or three days. 
 Then put it in a deep dish, still in the bag, and 
 let it stay two weeks to ripen, sprinkling salt 
 over it every day. If wanted to ripen quickly, 
 cover it with mint or nettle leaves. Cream 
 cheese is more digestible than ordinary cheese 
 both because it is softer and more readily 
 masticated, N and has. a smaller proportion of 
 casein. 
 
 The best cheese is not corored, but many 
 cheeses are colored by saffron, marigold leaves, 
 sage grass, and, as already explained, by an- 
 natto. 
 
 Cows not exceeding 4 years old yield the 
 best milk for cheese. The, proportion, of 
 cheese obtained from milk varies according to 
 the quality of the milk, the weather and season. 
 In summer a gallon often makes a pound of 
 cheese, while at other times 3 may be required. 
 
 Milk often tastes of the food on which the 
 cows are fed. The milk of 'turnip-fed cows 
 has a disagreeable flavor which can be eradi- 
 cated by a small quantity of saltpetre added to 
 the milk while warm from the cow. 
 
 Cheese is frequently infested by maggots. 
 To prevent these, rub, brush and keep the 
 cheese dry, well aired and each kind by itself. 
 In Holland, where hydrochloric acid "is used 
 instead of rennet, the cheeses are reported 
 never to have worms. But Holland cheeses are 
 rather hard because of the use of this acid. 
 
 Wine added to curd rapidly ripens cheese. 
 
 I f cheese aids digestion, it is the kind in which 
 the process of decay has begun, which by induc- 
 ing decomposition in the food already taken, 
 acts as sour leaven does when incorporated 
 with dough. 
 
 Cheese is made from the milk of goats, sheep, 
 and asses, as well as cows. The Tartars get 
 their cheese from mares' milk, the Bedouins of 
 the desert from camels'. In tropical climates 
 buffalo's milk is used, and the Laplander makes 
 a delicious cheese from reindeer's milk. The 
 
CHEESE 
 
 CHERRY 
 
 95 
 
 Chinese have made cheese from peas and 
 beans. In parts of Germany potatoes are 
 boiled, mashed and mixed with the curd. In 
 Arabia and the East a most unpalatable cheese 
 is made by drying butter-milk curds into 
 cheese, which is powdered for use. 
 
 Cheese-making is more than 4000 years old. 
 In the book of Job (chap. x. 10) is found, 
 "■Hast thou not poured me out as milk and 
 curdled me like cheese."' 
 
 Homer (900 B. C.) in the Odyssey, makes 
 Ulysses, in the cave of the Cyclops, admire 
 "the bending shelves with loads of cheeses 
 prest." 
 
 Euripides, (407 B. C.) Theocritus, and the 
 early poets, frequently allude to it. It was a 
 common species of food in ancient Rome. 
 
 Varieties in Market. 
 
 The following cheeses can generally be 
 found in the New York stores. It is best to 
 take the advice of a reliable dealer, regarding 
 the quantity of any cheese that it is wise to 
 lay in at a time. 
 
 Strong, in this list, means of a high flavor, 
 and odor, but not necessarily sharp. Most 
 new cheeses are relatively mild, and develope 
 their characteristics, especially sharpness, 
 with age. ■ 
 
 American Cheeses — Pine AppU, — English 
 Dairy (imitations of), Factory, and the home- 
 made Cottage cheese, like the Schmeer Kase 
 of the Germans. 
 
 None of the American cheeses are classed 
 among strong cheeses. They are good all 
 the year around, but the Cottage is best in 
 summer. 
 
 English Cheeses (Of variable strength, 
 sometimes sharp). — Stilton comes first in 
 fame and price. It is so named from the 
 place where it was first. sold. The cheeses 
 are mostly manufactured in Leicestershire. It 
 takes two years to properly mature the cheese 
 for use; then it becomes decayed, blue, and 
 moist. It is a common trick to hasten its 
 maturity by putting each separate cheese in a 
 bucket and covering it with horse dung. This 
 rapidly gives the required appearance of matur- 
 ity. 
 
 In a district of Ross-shire they ripen their 
 cheeses to make them like Stilton, by burying 
 them below high-water mark. 
 
 Cottenham. — A strong kind of Stilton. 
 
 Cheddar (Mild). — Made from new milk, 
 retaining its natural cream. 
 
 English Dairy (Medium). 
 
 Dutch Cheese. — Dutchman's Head or 
 Edam (Medium). — Not equal to the best 
 cheeses of England, being hard. 
 
 French Cheeses are generally for winter 
 consumption, and come to us only from October 
 to May. 
 
 Brie Cheeses (Mild).— Are made from cream. 
 
 Camembert (Strong).— A little like the Swiss. 
 
 Mont cPOr (Mild).— From central France. 
 Made from goats' milk. 
 
 Pont de Salu (Very strong). \ 
 
 Pont d'Eveque (Mild).— A very pleasant 
 cheese. More flavor than Brie. 
 
 Roquefort (Medium and sharp)-- Made from 
 the milk of goats and sheep, and ripened with 
 great care in caverns 
 
 Solferino (Strong). 
 
 German Cheeses.— Limiurger (very strong). 
 —Not considered ready for consumption until 
 partly putrified. 
 
 Schabzieger or Sap Sago— Which gets its 
 green color from melitot ieaves. 
 
 Italian Cheeses. — Livarno (Strong). Par- 
 mesan (Medium — slightly sharp). — From the 
 most fertile Milanese territory, it is so full of 
 oil that it has been erroneously supposed that 
 oil was added to the curd. It was formerly 
 supposed to be made from goat's milk, but 
 it is made merely of skimmed cow's milk 
 manipulated in a peculiar way. The best Par- 
 mesan is kept three or four years, and none is 
 sent to market until it is at least six months 
 old. 
 
 Scotch Cheese. — (Dunlop.)— Which gets . 
 its flavor from lovage leaves, 'is the only one 
 known here. 
 
 Swiss Cheeses. — Gruyere is the best of 
 the Swiss cheeses, many of which are cele- 
 brated. It is made in the canton of Fribourg. 
 Its peculiar flavor is said to be owing to the 
 herbage of the mountain pastures on which 
 the cows feed. 
 
 Neufchatel (Variable). — Is sold in small 
 rolls, covered with tin-foil; it is simply a cream 
 cheese such as is described above. 
 
 CHERRY. — This is one of the most de- 
 licious of the summer fruits. Among the many 
 varieties which appear in the markets the 
 Ox-hearts and White-hearts are the best ; but 
 besides these are the Black-hearts, May-dukes, 
 Dikemans, Black-mazzards, Black-eagle, Honey, 
 and Kentish or common sour cherries. They 
 ripen at the South as early as the middle of 
 May, and thence find their way to northern 
 markets ; and from this time till August they 
 are abundant in favorable seasons. Cherries 
 make an excellent and refreshing dessert, and 
 their flavor is much improved by putting them 
 on ice an hour or two before serving them. 
 The Kentish or common sour cherries are 
 much used for pies, tarts, puddings, and the 
 like. Wild cherries are a little purplish-black 
 berry growing in long bunches and lpoking 
 more like currants than the cultivated varieties. 
 They have a sweetish, pungent, and slightly 
 insipid taste ; and are considered wholesome as 
 long as the seeds are not swallowed or cracked 
 in the mouth. Cultivation has improved the 
 wild cherry much, both in taste and size, and 
 no doubt more could be done in this direction. 
 
 Bounce (Cherry). — Take ten pounds of cher- 
 ries — half of sour and half of sweet — and beat 
 them to a pulp in a deep wooden tub ; then 
 ■put them into an earthen-ware jar, stir in three 
 pounds of white sugar, and add five quarts of 
 good whiskey. Stir together thoroughly and 
 decant it into a demijohn, where it can be 
 
96 
 
 CHESTNUT 
 
 CHICKEN 
 
 corked up tightly. Shake every day for four 
 weeks ; then let it stand four weeks without 
 shaking. Then strain and bottle for use. 
 Cherry bounce improves as it grows older. 
 
 Brandy (Cherry).— This is. made by simply 
 dropping ripe wild cherries into good brandy, 
 corking it up tightly and leaving them to soak 
 for at least two months. It is pleasant, but 
 highly intoxicating, and should not be drunk 
 often nor in large quantities. 
 
 CHESTNUT. — the chestnut is the most 
 farinaceous and least oily of all the nuts and is 
 consequently very easy of digestion. The 
 American variety grows very abundant in the 
 Middle States, Virginia, the Carolinas, and the 
 upper part of Georgia. It ripens with the first 
 frost and continues in season throughout the 
 winter. The European or Spanish chestnut is 
 a much larger variety, but is not so sweet nor so 
 daintily flavored. In Italy, Spain and the south 
 of France they are a staple article of food and 
 are prepared in a variety of ways. A well-known 
 English writer on food says : " Chestnuts 
 stewed with cream make a much admired dish, 
 and many families prefer them to all other stuf- 
 fings for turkeys : they make an excellent soup, 
 and I have no doubt that chestnuts might be 
 advantageously used in cooking so as to make 
 many agreeable and wholesome dishes. I have 
 had them stewed and brought to the table with 
 salt fish, when they have been much admired : 
 but it is exceedingly difficult to introduce any 
 article of food that has not been sanctioned by 
 long custom." In boiling them, add enough 
 salt to give the water a strong flavor. In roast- 
 ing cut a slice in the rind before putting them 
 in the fire. In keeping them, occasionally pick 
 out the wormy ones. 
 
 CHEST-PROTECTOR.— A pad of flannel 
 or other suitable material, to be suspended over 
 the chest. Of special use when gentlemen 
 change temporarily in cold weather from high 
 vest and scarf to low vest and neck-tie. Its use 
 in such changes can not be too strongly urged. 
 CHICKEN (For instructions as to raising 
 see Poultry. Also see Birds). — The term 
 " chicken " is .commonly applied by poulterers 
 to all fowls under a year old; but properly 
 speaking it includes only the female fowls un- 
 der four months old and the males that are 
 less than three months. From four months to 
 twelve months the females are pullets and 
 after that kens ; the males are cocks after the 
 age of seven or eight months, and are only fit 
 for soup or boiling when more than a year old. 
 When very young the males and females are 
 equally delicate and tender. {See Capon.) * In 
 the opinion of physicians the flesh of the 
 chicken at three months old is the most deli- 
 cate and easy to digest of . all animal food ; 
 hence it is peculiarly adapted for the stomach 
 of invalids or the constitutionally weak. 
 
 The best mode of killing chickens is by 
 wringing the neck, but if this is not done skil- 
 fully so as to break the spinal cord at the start 
 it causes much suffering. The practice of 
 killing them by sticking a knife through the 
 
 upper jaw into the brain and picking them 
 while they bleed slowly to death is inexcusably 
 cruel. 
 
 In selecting chickens (for purposes, oi 
 convenience we shall include "all we have to 
 say about fowls under this head) choose those 
 in which the eyes are full and bright,, and the 
 feet moist, soft, and limber. When stale the 
 eyes will be dry and sunken, and the feet and 
 legs dry and stiff; if very stale the body or 
 some parts of it will be dark-colored, and 
 sometimes green. To distinguish a chicken 
 from an old iowl, see that the lower end of the 
 breast-bone is soft like gristle, and that the 
 spurs (of the male) are soft, loose, and short ; 
 when old the comb and legs are rough, the 
 spurs hard and firmly fixed, and both cock and 
 hen have a hard breast bone. The very young 
 broiling chickens are about the size of a quail 
 cr partridge ; of these select the plumpest. 
 Never take chickens of any kind which have 
 been brought' to market dead and with the en- 
 trails in ; and never eat them until they have 
 been dead at least eight hours. Before cook- 
 ing chickens wash them out well in two waters, 
 then if there is any odor in the cavity add a 
 little soda to the water and wash them out 
 again. 
 
 Boiled Chicken.— Prepare the fowl as above. 
 Make stuffing of one cupful of bread-crumbs, 
 one tablespoonful of butter, one egg, half a 
 teaspoonful of salt, and one tablespoonful of 
 sweet marjoram ; mix them well together, and 
 
 Chicken for Boiling. 
 
 stuff in as much as the fowl will hold. Put 
 the fowl into a pot of water in which a piece 
 of salt pork has been boiling for some time, 
 and boil steadily from one to two hours accord- 
 ing to -size. Pork is not absolutely necessary 
 in boiling chickens, but it greatly improves it ; 
 if not used add some salt to the boiling water. 
 A chicken should never be boiled unless it is 
 old and tough. 
 
 Broiled Chicken. — Chickens for broiling 
 should be young and tender; if at all tough 
 suspend them for half an hour over the vapor 
 of a steaming kettle. Split them down the 
 breast; salt both sides and butter them slightly; 
 then lay them inside downward on a buttered 
 gridiron and broil till brown, turning them 
 several times. It will take from a half to 
 three-quarters of an hour. When done, butter, 
 them well and serve smoking hot. 
 
 Broth (Chicken).— Boil a chicken until the 
 flesh separates from the bones, then skim and 
 season with a little salt. A little rice may be 
 added, and if desired a sprig of parsley may be 
 
CHICKEN 
 
 used to flavor it. . This is an excellent food for 
 invalids and will be relished when the stomach 
 rejects almost everything else. 
 
 Croquettes, (Chicken.) See Croquettes. 
 
 Fricassee (Chicken.) — Joint the fowls, wash 
 and put them in a sauce-pan with hardly enough 
 cold water to cover them ; add half a dozen thin 
 slices of salt pork and one or two grated onions ; 
 heat slowly and boil very gently until the chick- 
 ens are tender ; then season with pepper, add half 
 a pint of milk, two well beaten eggs and two 
 tablespoonf uls of flour mixed to a smooth cream 
 with a little of the milk ; stir slowly while it 
 simmers for a few moments, then serve hot, 
 having placed the breasts across the centre of 
 the platter and arranged the legs and wings 
 around them ; garnish with rice boiled dry. 
 
 If it is desired to have the chicken brown, 
 stew it without the pork, meanwhile fry the 
 pork, and when the chicken is tender take it 
 out of the pot, and fry it in the pork fat until it 
 is a light brown, adding a little minced parsley; 
 then dish and pour the gravy over it. 
 
 Fried Chicken. — Chickens for frying must 
 be young and tender. Joint them, wash' "and 
 wipe them dry. sprinkle pepper over them, and 
 roll them in flour. Fry some salt pork until 
 all the grease is extracted ; and in this fat fry 
 the chicken until each piece is a rich brown on 
 both sides. Dish (in a hot dish), and make a 
 'gravy by adding to the fat and a teacupful of 
 milk, a tablespoonf ul of flour ; pour this gravy 
 over the chicken and serve hot. Or the chick- 
 en miy be served without gravy. 
 
 Pot-pie (Chicken). — Cut a large chicken 
 into six or eight pieces, and also half a pound 
 of salt pork ; put a pint of hot water into a pot, 
 lay in some of the pork, then a layer of the 
 chicken, then some paste dumplings, and above 
 these some boiled potatoes sliced;:, cover with 
 a thick pie-crust, slit this crust across the top, 
 heat slowly and boil for an hour and a half or 
 two hours. Brown the crust by putting a hot 
 oven-lid over the pot for some minutes ; remove 
 this crust without breaking; empty the chicken 
 into a dish and place the crust over it. 
 
 Roast Chicken. — Wash the chicken clean ; 
 stuff as directed for boiling; baste thoroughly 
 with butter or lard ; and roast about an hour, 
 
 CHICKEN POX 
 
 97 
 
 Chicken for Roasting. 
 
 turning it frequently. Stew the inwards till 
 tender, and till only a little water remains ; cut 
 them up fine ; mix in gravy from dripping-pan, 
 thicken with browned flour, and season with 
 butter, salt, arid pepper. Crab-apple or cran- 
 berry sauce is excellent to eat witli it. 
 7 
 
 Salad (Chicken).— This is made of cold 
 chicken- Take the meat from the bones and 
 cut it up into very small pieces ; cut the white 
 parts of celery into pieces about half an inph 
 long, and mix about as much with the chicken 
 as there is of the latter. Just before it is sent 
 to the table, pour over it a dressing, made as 
 follows :— Mix one even teaspoonful of dry 
 mustard, two of salt, one and a half of vinegar ; 
 and a pinch of cayenne ; add a raw egg, beat it 
 well, and then beat in thoroughly half a pint of 
 sweet oil, as it is added in a thread-like stream; 
 flavor with vinegar or lemon juice. Arrange 
 the delicate leaves of the celery around the 
 edges of the dish. Crisp and tender lettuce 
 may be used in the salad instead of celery. It 
 is customary to eat bread and butter or crack- 
 ers with chicken salad. 
 
 Stewed Chicken.— I. Cut the chicken into 
 pieces as for frying. Put them in a sauce-pan 
 with a tablespoonful of butter, and let them> 
 remain until slightly browned ; then take the 
 chicken off, and stir into the gravy two tea- 
 spoonfuls of flour, one onion minced fine, 
 halfa dozen sprigs of minced parsley, and 
 half a teaspoonful of salt. Add a pint of 
 broth (or half a pint of broth and half a pint 
 of wine), put the chi.cken back into the pan,, 
 stew gently, till tender, and serve with the, 
 sauce. 
 
 2. (With Celery .^Select a tender chicken 
 of medium size, stuff as for boiling, and put it. 
 in a sauce-pan or pot. Cut a large head of 
 celery into small bits, mix it with an onion 
 minced fine, and season with white pepper, 
 salt, and a teaspoonful of mace ; put this all 
 around the chicken, cover the whole with boil- 
 ing water and set it where it will simmer for 
 two hours or until done. Dish the chicken, 
 and prepare a gravy for it as follows : mix 
 together three ounces of butter and two table- 
 spoonfuls of flour, and stir it into the gravy 
 in the sauce-pan ; add a teacupful of cream, let 
 the whole come to a boil, and pour it over the 
 chicken. 
 
 CHICKEN FOX. — A disease of a very 
 mild character to which infants and young- 
 children are liable. It is usually preceded by 
 a slight feverishness, and after two or three 
 days a few reddish spots, small oval blisters 
 like pearls, appear about the shoulders, chest 
 and arms, and sometimes on the face and head., 
 These blisters are accompanied by consider- 
 able itching, which causes them to be soon 
 broken ; and about the fifth day they begin to 
 dry up into scales, which fall off in a few days, 
 leaving a slight discoloration and occasionally 
 a slight pitting of the skin. Sometimes, in 
 delicate, children, the blisters become pustular, 
 and are accompanied by high fever; but in 
 general the disease is unattended with danger, 
 and requires no other treatment than attention 
 to diet, laxative medicines and cooling drinks. 
 Care must be taken, however, lest the child 
 catch cold during this trifling disease, or se- 
 rious lung disease may result. Chicken pox is 
 contagious 
 
98 
 
 CHICORY 
 
 CHILDREN 
 
 CHICORY, or Succory, or Wild Endive, 
 is a plant belonging to the dandelion family, 
 and grows wild in many portions of the United 
 States, and in most parts of Europe. It 
 blossoms here in August and September, and 
 may be easily recognized by its bright blue 
 flowers. In its wild state, chicory sends up a 
 Stem from one to three feet in height, though 
 under cultivation it often attains six feet. The 
 young shoots and leaves are very generally 
 used in France for salads, sauces, and the 
 like, and the green root is said to equal pars- 
 nips when cooked in the same way; but at 
 present the root only is employed to adulterate 
 coffee or to make a separate beverage ; proba- 
 bly half the ground coffee sold in this country 
 contains fifty per cent, of chicory. Large 
 crops of it are raised for the acknowledged 
 purpose of adulterating coffee. The roots 
 are dried, cut into bits, and roasted ; when 
 ground it is of the same color as coffee, but it 
 has neither the essential oil nor the aromatic 
 flavor of coffee. In fact it has been found by 
 chemical analysis that chicory possesses but 
 few elements in common with coffee, and con- 
 tains very little of the nutritive properties so 
 often claimed for it. It cases where it is used 
 for a long time its effects are often deleterious, 
 especially upon the nervous system. For this 
 reason, notwithstanding its cheapness, and its 
 agreeable taste, it cannot be recommended as a 
 beverage. (See Endive.) 
 
 CHILBLAINS. — These are simply a mild 
 form of frost bite ; though not dangerous they 
 are troublesome, and if neglected, may produce 
 sores which may last all winter. As they 
 usually appear, the skin (generally of the toes, 
 heel, or ball of the foot) is reddened and 
 somewhat swelled, painful on pressure, with 
 considerable tingling and itching ; if severe they 
 sometimes proceed to ulceration. When they 
 are formed but not broken, rub them well two 
 or three times a day with a lotion made of 
 equal parts or turpentine and laudanum; or 
 sweet oil and spirits of turpentine ; or make an 
 ointment of dry mustard and lard (a teaspoonful 
 of mustard to an ounce of lard). The opiate 
 liniment of the Pharmacopaeia is an excellent ap- 
 plication. If the skin is broken none of the above 
 must be used. Make an ointment of pure mut- 
 ton suet and powdered chalk, by stirring the 
 chalk into the melted suet ; or mix warm suet 
 with whiting to a stiff paste. Spread on a 
 piece of linen, and apply to the sore, wrapping 
 it up in a bandage, or still better get a drachm 
 or two of red precipitate ointment from the 
 apothecary. Chilblains, when once they have 
 formed lodgment, have a tendency to return 
 every winter ; persons liable to them should 
 avoid sudden alternations of heat and cold, and 
 may bathe the threatened parts in alcohol, or 
 stimulating lotions. When their feet are cold 
 and damp, they should at once put on dry 
 stockings. 
 
 CHILDREN. — Medical writers have found 
 it convenient to divide childhood into two 
 distinct periods : first, that of infancy, which 
 
 extends, to put it in round numbers, to the end 
 of the second year ; and second, that of child- 
 hood proper, which ends only when the chil- 
 dren have reached maturity. The rules to be 
 laid down are so different in the two stages 
 that they can very well be separated from each 
 other, and we shall treat here only of children 
 who have entered upon the second period ; 
 for what we have to say of very young children 
 see Infants. 
 
 Of course there are many suggestions which 
 apply equally in both stages : it is always im- 
 portant, for instance, that the nursery should 
 be thoroughly ventilated, that the most scru- 
 pulous cleanliness should be preserved in it, 
 and that the daily bath for each child should be 
 considered not a luxury but a necessity. This 
 latter is often neglected, but it is really essen- 
 tial to perfect health. Vital processes are much 
 more rapid in children than in adults, they ; 
 throw off a larger portion of refuse matter pro- 
 portionately in a day, and enough of this 
 refuse is discharged through the skin to ren- 
 der a complete bath each day necessary, to 
 cleanliness. If this is given rightly, children 
 will soon learn to enjoy, and even demand it ; 
 but there are one or two facts which must be 
 borne in mind. Some children have a nervous 
 horror of cold baths who will take kindly to a 
 tepid one ; and others seem to have a hearty 
 preference for the cold. It is safe in such 
 cases to consult the child's wishes, though 
 after the period of infancy it is desirable to 
 accustom them to baths not warmer than luke- 
 warm,— frequent warm baths have a debilitating 
 effect. It is not necessary to use soap every 
 time children are bathed, and when it is used 
 it should be purified white or castile soap. 
 {See Soap.) Care must be taken that the child 
 is wiped dry, and a gentle friction is excellent 
 for the skin. 
 
 Diet. — The time of weaning is thg most 
 critical period in a child's early life, and great 
 caution must be observed in introducing it to 
 new food. Even if it has been " raised on the 
 bottle" the time has now come when the diet 
 must be amplified, and this is a matter of such 
 importance that the mother should keep a con- 
 stant oversight over it and put a stop at once 
 to the use of any article that is found to be 
 injurious. " The rule should be scrupulously 
 adhered to, and only the simplest and most 
 easily digested food is to be used. Spiced 
 dishes ; those which are commonly called very 
 rich, that is, in which there is a great deal of 
 butter or fatty substance ; pickles of all sorts ; 
 most fruits preserved in thick syrup : — all this 
 class of substances are to be absolutely forbid- 
 den. Milk may still be freely allowed, and should 
 constitute at least a large part of at least one 
 meal every day. The ordinary simple vege- 
 tables may generally be used if well cooked, 
 except cabbages, green corn and beans, whether 
 green or dry. The vegetables which are eaten 
 uncooked should be forbidden, as they are, 
 without exception, difficult of digestion. Most 
 nuts and dried fruits are injurious ; boiled 
 
CHILDREN 
 
 99 
 
 chestnuts ought to be prohibited. Sugar is 
 often "blamed for much that it does not do. 
 When given at meal times, and in moderate 
 quantities, I do not remember to have seen 
 ,it do any harm. Candies, however, I do 
 not include in this remark. These are 
 often injurious from the effect of other 
 ingredients than the sugar; those which 
 are painted are especially to be avoided, the 
 paint often containing very poisonous com- 
 pounds of lead, arsenic, and other metals." * 
 A white potato, roasted, not boiled, should 
 be the first vegetable given to a child ; but 
 in the summer time its effect should be 
 carefully watched, and if the stomach is de- 
 ranged it must be" discontinued. One of the 
 most fruitful sources of sickness with young 
 children is giving them animal food indis- 
 criminately, and too often. Beef, mutton, and 
 chicken are the only articles fit for children ; 
 duck, goose, and poultry in general ought to be 
 avoided. 
 
 There is probably no practice more injurious 
 than that of allowing children to eat at short 
 intervals through the day. It is necessary that 
 the stomach should rest between meals. 
 "After a certain amount of food has been 
 taken into it," to quote again from Dr. Parker, 
 "digestion commences, and if no more than 
 proper is eaten, or it be not too unmanageable, 
 it is all dissolved and passed into the intestines. 
 After the stomach has thus disposed of a meal, 
 it ought to have time to rest, for it is no more' 
 possible for the stomach to keep digesting all 
 the time, than it is for the legs to keep walking 
 all the time. If it is attemped to make it do 
 so, it becomes exhausted and weakened, and 
 then cannot digest even proper quantities of 
 simple food. This produces what is generally 
 known as dyspepsia, and is attended by sour 
 stomach and many other inconveniences." The 
 rule should be that children, as well as grown 
 people, should have regular hours for their 
 meals, and not be allowed to eat between them. 
 They will usually be willing to go three or 
 four hours, and they can be allowed to eat 
 oftener than adults, provided it is at regular 
 times. 
 
 . Dress. — The human body, like any other 
 thing of greater warmth than the surrounding 
 air, has a constant tendency . to part with its 
 excess of heat by radiation, of course the 
 greater the surface exposed the more readily 
 will radiation occur ; and yet, in compliance 
 with a reckless and ignorant fashion, we con- 
 stantly see children with arms, chest, and legs 
 bared in the coldest weather. Of the danger 
 involved in this, a distinguished Paris physi- 
 cian says: — "I believe that during the twenty 
 years I have practised my profession in this 
 city, 20,000 children have been carried to the 
 cemeteries, a sacrfice to the custom of ex- 
 posing their arms naked. Put the bulb of 
 a thermometer in a baby's mouth, the mer- 
 cury rises to 99 . Now carry the same to its 
 
 ? The Hand-book for Mothers; a guide to the care cf young 
 children, by Edward H. Parker, M. D., New York. 
 
 little hand ; if the arm be bare, and the even- 
 ing cool, the mercury will sink to jo . Of 
 course all the blood that flows through these 
 arms must fall from io° to 40 degrees be- 
 low the temperature of the heart Need I say, 
 when these currents of blood flow back into 
 the chest, the child's vitality must be more 
 or less compromised ? And need I add 
 that we ought not to be surprised at the fre- 
 quent recurring affections of the tongue, throat, 
 and stomach ? I have seen more than' one 
 child with habitual cough and hoarseness, 
 choking with mucus, entirely and permanent- 
 ly relieved ■ by simply keeping the hands and 
 arms warm." Children should not only be 
 warmly clad, but every part of the body should 
 have equal protection. The low-necked, short, 
 and sleeveless dresses in which mothers are 
 so fond of showing off young children, is a 
 vanity which cannot be indulged with safety 
 in all latitudes and seasons. During the 
 severe winters in the northern portions of 
 our country, there should be no portion of 
 the surface of a child's body exposed to the 
 external air. It is folly to attempt to " hard- 
 en " it by exposure ; the skin in a healthy con- 
 dition is always soft, and open, and always 
 retains its sensibility to changes of tempera- 
 ture. Our houses are so warm, however, that 
 it is^well to make a marked difference between 
 indoor and outdoor clothing ; this is best done 
 by relying for extra warmth upon coats, cloaks, 
 furs and such exterior garments as can easily 
 be put on and off. If the ordinary clothing 
 be too heavy, that worn on going out is apt 
 to be too light to protect the body against the 
 difference in temperature, a danger which is 
 especially to be avoided. Children's clothing 
 should be made so as to fit loosely and easily, 
 and to give free play to every kind of exercise 
 of body and limb. Especially should no por- 
 tion of it be allowed to bind tightly any por- 
 tion of the frame. Not only will the tight- 
 ening of the dress cause permanent distor- 
 tion, and thus defeat the very ends for which 
 such dresses are used, but will so interfere 
 with the regular circulation of the blood and 
 action of the various organs as to produce 
 functional derangement, and often fatal dis- 
 ease. As the children grow up, the clothing 
 of the boy is generally sensible enough; 
 but in the case of girls the pernicious prac- 
 tice of wearing corsets and tight belts is too 
 often permitted by mothers in weak def- 
 erence to a fashion which is not only very un- 
 healthy but perverted in taste. " The proper 
 way to "dress a young girl," says Miss Beecher, 
 in her "American Woman's Home" "is to 
 have a cotton or flannel close-fitting jacket next 
 the body, to which the drawers should be but- 
 toned. Over this place the chemise; and over 
 that such a jacket as the one here drawn, to 
 which should be buttoned the hoops and other 
 skirts. Thus every article of dress will be sup- 
 ported by the shoulders. The sleeves of the 
 jacket can be omitted, and in that case a strong 
 
100 
 
 CHILDREN 
 
 Under Jacket for Girls. 
 
 lining, and also a tape binding, must surround 
 the arm hole, which should be loose." 
 
 Concerning their night dress, if the child 
 should be in the habit of . constantly kick- 
 ing off the covering it is well to substitute 
 for the ordinary night-gown, a pair of drawers 
 with a body reaching up to the neck and 
 with legs long enough to cover the feet. It 
 can open either behind or in front, and has 
 the advantage for the child, that if it does 
 kick off the coverings it is not entirely ex- 
 posed. The thinness of the material of which 
 it is made should vary with the season ; 
 red flannel .is excellent in winter. For direc- 
 tions for cutting children's clothes, see Chil- 
 dren's Clothing. 
 
 Signs of disease. — To those who are not 
 accustomed to the care of children it seems a 
 difficult matter to ascertain when they are sick, 
 or this being known, to tell what, is the matter. 
 There is not, however, as much difficulty as 
 might be anticipated; but in order that the 
 physician may form a 'right judgment it is ne- 
 cessary for the mother to observe carefully any 
 peculiarities which the child presents. Even 
 before children talk, or learn the sign language 
 which precedes speech, they give very certain 
 indications of sickness; and these must form 
 the basis of any intelligent treatment. The 
 healthy child is usually very active ; its eye is 
 bright, and it is almost constantly running 
 about or occupied with iis toys. When the 
 child becomes sick this ceases. The eyes 
 become either dull and heavy or else extremely 
 bright ; it lies still, or if it runs about, it is 
 languidly and with difficulty, and but for a few 
 moments. When this is observed, the child 
 should be watched for further symptoms. 
 Some of the earliest and most common signs 
 of disease are derived from the heat of the 
 body, which changes both generally and 
 locally. 
 
 In health the skin of the child is warm, and 
 
 the surface feels smooth and soft. In a great 
 many diseases it becomes very hot throughout 
 its whole extent, giving to the hands and heacj, 
 especially a sensation of burning, while the 
 skin seems rough and hard. This dry, burn- 
 ing, general heat does not imply the existence 
 of any special disease, but it shows that there 
 is some disturbance of economy, the cause of 
 which should be looked for and if possible 
 removed. The palms of the hands in partic- 
 ular are often found to be unusually hot, and 
 by the early observance of this symptom the 
 physician or the parent may obtain a clue to the 
 existence of other disturbances. Still the child 
 is not to be considered sick for this reason 
 only. Generally it only indicates the necessity 
 of providing less fatiguing' sports, or longer 
 periods of rest for the child ; or else of guard- 
 ing i against any undue excitement to which it 
 may be subject. The head is- another part of 
 the body which is frequently too hot. This is 
 perceptible to the touch of the hand, and is 
 sometimes greater on the forehead and again 
 in the back of the head. When this is slight 
 it is not necessary to take much notice of it.; 
 but ascertain, if possible, whether or not there 
 is any apparent cause for it. When it becomes 
 very marked, if there is no vomiting, or twitch- 
 ing of the arms "or face, or any other indications 
 of illness, it can be allayed by bathing the 
 head with cool (not very cold) water. If the 
 child is constipated, a mild purgative may be 
 used, say half a teaspoonful of spiced syrup of 
 rhubarb, sufficient to produce a single move- 
 ment. If, however, the heat of the head in- 
 creases and becomes very great, the child 
 tossing its head from side to side, or rolling it 
 unceasingly ; or if there are any twitchings of 
 the face, eyelids, or mouth ; or if the child 
 cries with pain, putting its hands to its head, 
 starting suddenly in its sleep, or waking with 
 a frightened air, then a physician should be 
 called in without delay. Excessive htat of 
 the chest and abdomen also frequently ac- 
 companies diseases of the towels, or indicates 
 the approach of a fever. Here it is not neces- 
 sarily a serious sign, though, when a child is 
 ailing, it is well to notice whether or not it 
 exists. 
 
 The head and face also give by their posi- 
 tion, indications of importance, which should 
 not be overlooked. Rolling the head from side 
 to side is a common accompaniment of brain 
 disease, but it is not a certain indication of it, 
 as is thought by some. It should lead to 
 increased care and attention, a more minute 
 observation of the condition of the child, but 
 it need not be regarded as a sign of disease 
 beyond relief. The general expression of the 
 face may be. that of pain or of listlessness, 
 of suffering or of that indifference to every- 
 thing which is scarcely less pitiable in a child. 
 A heavy, dull look is among the earliest indica- 
 tions of ill-health. Most of the ordinary 
 disturbances are accompanied by this change 
 in the expression, which experienced mothers 
 learn to interpret by saying that the child does 
 
CHILDREN'S CLOTHING 
 
 CHIMNEYS 
 
 101 
 
 not look well. The cause of it should be 
 sought, and, if possible, removed; it may be 
 the only indication which is apparent of a 
 headache, orit'may be the first announcement 
 of a fever. 
 
 Languor and approaching fever are often 
 made known by the mode in which the eyelids 
 ' are raised ; great heaviness of the eyes is a 
 sign not to be neglected at any time, and in- 
 ability to raise the lid should be at once made 
 known to the physician. This is perhaps the 
 best place to add that to see a sick child shed 
 tears is always a good sign. When it occurs 
 after a protracted or a severe illness, it may be 
 looked upon almost as a crisis, furnishing de- 
 cided evidence of improvement. 
 
 Dr. Parker, to whom, together with Drs. 
 , Combe and Jacobi, we are indebted for moot 
 of these suggestions, says : — " When a child 
 gives any indications of being unwell, it is 
 wise to notice, especially if there is excessive 
 heat of the head, whether or not light and noise 
 trouble it. If on being carried towards the 
 window it shuts its eyes, wholly or in part, 
 wrinkling them with that expression that adults 
 have when they have a headache and shun the 
 light, it should be reported to the physician. 
 This accompanies simple headache in children, 
 as well as in adults, but is sometimes of more 
 importance. If noise troubles the child it 
 will, if able to talk, say so ; but if not, there 
 will be increased restlessness, a cringing when 
 the door is shut violently, and an evident effort 
 to avoid every jarring sound. When this is 
 noticeable, it is best to seek a physician's ad- 
 vice." 
 
 It will have been observed that we have not 
 intended to enter here upon the treatment of 
 special diseases, but only to point out those 
 symptoms which are the preliminary stages of 
 all sickness, and which in the case of children 
 are especially important. In these stages the 
 care and watchfulness of a mother are indis- 
 pensable supplements to the physician's skill, 
 and may frequently be a substitute for it ; and 
 ,so important is a precise knowledge of their 
 bearings upon health and disease that mothers 
 would do well to give them careful study. For 
 the special diseases, see Croup, Diarrhcea 
 Measles, Scarlet Fever, etc. 
 CHILDREN'S CLOTHING.— The garments 
 worn by children are in almost every case adapt- 
 ed from those of older people. Hence in giving 
 directions about making clothing generally, we 
 .give all that is of importance in reference to 
 children's wear. Under almost every topic we 
 add suggestions of the manner in which this 
 garment or that may be made suitable for a 
 child, and often, it is but to make the garment 
 smaller and it. is at once available. For ex- 
 ample, the reduced circular is the baby's 
 cloak ; the capeline suggests the child's " red 
 riding-hood ; " various patterns of caps make 
 various kinds of juvenile head-gear, while the 
 directions for making different dresses, the 
 Princesse, the basque, and the blouse waist, 
 are easily altered a little as suggested under 
 
 each head to produce a garment entirely suit- 
 able for a little girl. The child's sacque and 
 round jacket are much like that of the grown 
 person ; the little child's undergarment, drawers 
 and waist in one, is made from the same pattern 
 as the bathing-drawers and the infant's long 
 robe is an adaptation of the French chemise- 
 pattern. {See Undergarments). 
 
 Hence it has seemed desirable not to occupy 
 space with the repetition of what can be better 
 explained elsewhere, and it is merely , our ob- 
 ject here to refer the reader, searching for 
 directions in making children's garments t6 
 the different topics under which they will be 
 found suitably explained. 
 
 CHILLS AND FEVER. {See Ague.) 
 
 CHIMNEYS.-^The causes of smoky chim- 
 neys are generally faults of construction; 
 Every chimney-flue should be built of equal 
 dimensions from bottom to near the top, with 
 no projections or irregularities in it, with as few 
 changes of direction as possible, and with the 
 inside surface smooth and regular. For these 
 reasonsf smooth round earthen pipes make 
 excellent flues. But pipes used for smoke 
 flues should be unglazed, highly glazed ones 
 do not absorb the acids from the smoke, but let 
 them drip. At the top, however, it should be 
 slightly narrowed, as this causes the smoke to 
 be ejected' with more force, and diminishes the 
 volume of descending currents. As a general 
 rule, the longer the flue the stronger the 
 draught, and for this reason tall chimneys sel- 
 dom smoke ; the- lengthening of a flue by a few 
 feet will frequently remove all tendency to 
 smoke. If a flue serves for more than one 
 fireplace or stove, it is in many cases, impos- 
 sible to secure a good draught; sometimes it 
 will work well, but by far the best rule is to 
 have a separate flue for each tire. The or- 
 dinary size is 8 x 8, or eight-inch round pipe. 
 The maker of the furnace or any other special 
 heater, should be consulted regarding the size 
 of the flue needed. In blocks of city buildings, 
 the circular clay pot, so universally used in 
 most European cities, is the best form of cap- 
 ping, chimneys, especially where there are a 
 number in one stock. This arrangement allows 
 of a free circulation of air between each flue, 
 thus preventing the escaping gas entering ah 
 adjoining flue. {See Cleaning.) 
 
 The fireplace may either be too wide Or too 
 high in front ; or the throat may be too large 
 for the smoke ; it should be only large enough . 
 to carry off tne heated air, and should open into 
 the fireplace at as abrupt an angle as possible. 
 
 A high building or a tree standing close to 
 the chimney and Overtopping it, often disturbs 
 the draught. The wind passing over these 
 objects, falls down like water over a dam, and 
 stops the ascending current so that the smoke 
 is forced back into the room, or the wind may- 
 strike against the higher object, and, rebound- 
 ing, may form eddies, and thus beat down the 
 smoke. The remedy for this is to increase the 
 height of the chimney or to mount it with a 
 turncap > or cowl, which is so constructed that 
 
102 
 
 CHINA 
 
 CHLOROFORM 
 
 the effect of any passing wind is to draw off 
 the air and smoke from the chimney. 
 
 It is well known that a smoky chimney is 
 often relieved by opening a window or outer 
 door ; when this is the case it is a sign either 
 that there is not enough air to supply the 
 draught for that particular chimney, or that 
 some other fireplace in the tightly closed house 
 with a strong draught and without any easy 
 source of supply is being furnished with air 
 for combustion by means of a downward cur- 
 rent,' established through the other cold flue, 
 which is thus made to reverse its intended 
 action, and the fire consequently parts with its ' 
 smoke into the room instead of up the chim- 
 ney. When, under these circumstances, an outer 
 .door, or window is opened, .the immediate 
 supply of fresh air is so considerable, that the 
 demand for down draught anywhere in the 
 house no longer exists, and an ascending cur- 
 rent is easily secured in any of the flues. This 
 result will be a permanent one after the window 
 or door is closed again just so long as all the 
 fires (in the absence of special provision) can 
 draw enough air for their combustion through 
 door or window crevices. 
 
 Currents of air through a room, as from door 
 to door or window to window, when open, may 
 .counteract the chimney draught ; or a door . in 
 the same side of the room with the chimney 
 may, when suddenly opened or shut, whisk a 
 current across the fireplace to be followed by 
 a puff of smoke. The remedy is obvious. When 
 there are two fireplaces in the same room, or 
 in rooms communicating by open doors, both 
 are very likely, to smoke and one is certain to 
 do so unless in the first case a very large sup- 
 ply of fresh air is provided ; in the second the 
 door should be shut. Any hole in the flue, 
 such as an opening for a stove-pipe, or a dis- 
 lodged brick, will be very likely to cause a poor 
 draught. Where ventilating openings are 
 needed in the same chimney with smoke flues, 
 they should be separated from the smoke flues. 
 A simple way is to divide a large flue with a 
 metal plate. The heat in the smoke part will 
 thus cause a draft in the ventilating part. 
 
 CHINA. (See Earthenware.) 
 
 CHINTZ. — A calico printed in a peculiar 
 pattern in which flowers and other devices are 
 printed in five or»six different colors upon a 
 white or colored ground. The only articles of 
 dress for which it is used are morning wrappers 
 and dressing-gowns ; but it makes very pretty 
 lambrequins and bed-hangings, and is now 
 much used for covering bedroom sofas and 
 chairs. It comes in pieces a yard wide. 
 
 To clean.— Take two pounds of rice, and 
 boil it in eight quarts of water till soft. When 
 done, pour the whole into a tub ; let it stand 
 till about the warmth used for colored linens, 
 then put the chintz in, and use the rice instead 
 of soap ; wash it in this till the dirt is out ; 
 then boil a second quantity as above, but strain 
 the rice from the water, and mix it in warm 
 water ; wash in this till clean ; afterwards rinse 
 it in the water the rice has been boiled in, and 
 
 this will answer the end. of starch, and no dew 
 will affect it. If a gown, it should be taken 
 to pieces ; and when dried, be careful to hang 
 it as smooth as possible. After it is dry, rub 
 it with a sleek stone, but use ho iron. 
 
 If the chintz is very dirty it may be scoured 
 with ox-gall and water, which will not injure 
 the colors. 
 
 CHITTERLINGS.— The intestines and fat 
 of hogs, calves or other animals preparedjn a 
 special way for cooking. They are taken from 
 the hog while warm ; then the entire gut is 
 slit or cut open, well cleaned, and they are 
 ready for use. To cook, wash them out in 
 fresh water, put them in a frying-pan contain- 
 ing some hot fat, and fry them till brovtfn. 
 Though not a delicate dish they are not 
 disagreeable, and, like tripe, are very easily 
 digested. * 
 
 CHLORAL. — Poison. Symptom*. Slow, 
 noisy breathing, excessive drowsiness or un- 
 consciousness. Treatment : Artificial respira- 
 tion. See Drowning. 
 
 A colorless dense liquid, of a caustic taste 
 and suffocating odor, formed by the action of 
 clhorine on alcohol. It has a very soothing in- 
 fluence, and now enters largely into the treat- 
 ment of nervous diseases. The dose is from 
 ten to fifteen grains in a little water. More 
 than this should never be used except as pre- 
 scribed by a physician. Several lives have 
 been lost lately on account of the general im- 
 pression that chloral is harmless. 
 
 CHLORIDE LIME. See Disinfectants. 
 
 CHLORODYNE. — A recent remedy for 
 neuralgia, patented by Dr. L. C. Browne, Jr., 
 is supposed to consist essentially of chloro- 
 form, Indian hemp, morphia, and hydrocyanic 
 acid. The dose for adults is 20 to 30 drops. 
 
 CHLOROFORM. — Poison. Symptoms : 
 Unconsciousness, stoppage of respiration, and 
 feeble action of the heart. Treatment: Draw 
 out the tongue (with forceps or pincers," if ne- 
 cessary), and produce artificial respiration as 
 with the drowned (see Drowning). In some 
 cases it has been found efficacious to have the 
 legs placed over an attendant's shoulders, and 
 the body raised so that the head will be lowest. 
 
 A mixture of alcohol, water, and chloride of 
 lime rectified. It is a clear, limpid fluid with- 
 out color, of an agreeable pungent odor, and 
 very sweet taste. It is very volatile, evaporat- 
 ing with great rapidity when exposed to the 
 air, and soon loses its strength. Before, using 
 drop a few drops into water ; if the chloroform 
 is pure they will fall to the bottom without 
 becoming milky. When taken internally, chlo- 
 roform acts as a sedative, narcotic, and anti- 
 spasmodic ; it is also employed sometimes as 
 an external applicat'on for relieving pain. 
 By far the most important use to which it is 
 put, however, is that of an anaesthetic. There 
 it always a certain amount of danger in tak- 
 ing chloroform, even under proper advice, and 
 it should be borne in mind that no one can take 
 it with safety on his own responsibility. It 
 should under no circumstances be taken by 
 
CHOCOLATE 
 
 CHOLERA 
 
 103 
 
 persons liable to epileptic attacks, congestion 
 of the brain, or disease of .the heart ; or by 
 any one immediately after meals. (See Anaes- 
 thetics.) 
 
 CHOCOLATE. — A substance made from the 
 seeds of the cacoa-tree which grows extensively 
 in the West Indies and South America. The 
 seeds are about the size of an almond, and when 
 broken into small pieces are subjected to great 
 pressure until they are reduced to a rough 
 powder, after which they are mixed with sugar 
 and rolled into a very thick paste, or into a 
 very fine powder, called Chocolate. Chocolate 
 is less exciting to the nervous system than tea 
 or coffee, and at the same time it contains a 
 much larger proportion of nutritive matter. 
 Its flavor, moreover, is not lessened by the 
 addition of milk, so that it may be boiled in 
 milk only and thus produce a most agreeable 
 and nutritive food. " There are, therefore," 
 says Dr. Edward Smith, "many persons, 
 states of system, and circumstances, in which 
 its use is to be preferred to either tea or coffee." 
 To prepare for the table, break five ounces 
 into bits and melt over the fire with one gill of 
 boiling water ; add gradually, three gills of 
 water (making in all, one pint) ; and, when 
 boiling, add a quart of hot milk; let it boil a 
 few minutes, then serve. It may be sweet- 
 ened either on the fire or at the table, (see 
 Caramel.) 
 
 The reader will probably understand the 
 
 use of the chocolate-mill shown in the engrav- 
 
 ,in°- ; but it may be as well to observe, that it 
 
 "' js worked quickly round between both hands 
 
 Chocolate Mill. 
 
 to give a fine froth to the chocolate. It also 
 serves in lieu of a whisk-for working creams, 
 or jellies, to a froth or whip. 
 
 Iced Chocolate Set four ounces of grated 
 
 chocolate over a slow fire in a tin pan with two 
 tablespoonfuls of water; when dissolved take 
 it from the fire ; add nearly a teacupful of warm 
 water and work it thoroughly with a spoon ; 
 then mix it with an equal quantity of cold 
 syrup of sugar, freeze and serve. 
 
 Broma is a preparation of chocolate and 
 arrow-root. 
 
 CHOCA.— This is made by mixing a cuptul 
 of chocolate (prepared for table) with a cupful 
 of coffee. It is a very pleasant breakfast drink. 
 
 CHOKING. — Get on all fours, or lean over 
 the back of a chair, and cough. A violent slap 
 with the open hand, between the shoulders, 
 will often effect a dislodgement ; but if this 
 fails after being repeated once or twice, look 
 into the throat and see if there is anything that 
 can be reached with the thumb and finger and 
 if so pull it out. An obstruction can generally 
 be carried down by swallowing pieces of bread 
 or potato slightly masticated or, better still, a 
 raw egg, fresh from the shell and with its orig- 
 inal consistency broken as little as possible. 
 Sometimes the obstruction will go down too 
 far to be reached by the fingers ; in such cases 
 copious draughts of water should be swallowed 
 rapidly, and if this fails to remove it give 
 mustard water or any other emetic. Should 
 vomiting fail to bring up the obstruction, then 
 mechanical means must be tried. Take a long 
 spoon, bend it slightly, make the patient throw 
 his head well back, and push the handle boldly 
 down the throat; if it is kept well to the back 
 of the throat no harm can be done. The same 
 operation may more conveniently be performed 
 by a bit of sponge attached to a piece of whale- 
 bone. Occasionally substances will get into 
 such a position in the throat as to necessitate 
 a surgical operation, but these are not usually 
 the cases in which there is immediate danger 
 of suffocation, and there will be time enough 
 for the doctor to come. 
 
 CHOLERA. — It is impossible to give, very 
 minute directions for unprofessional treatment 
 and fortunately they would be superfluous, as 
 cholera very rarely occurs in this country in 
 places where physicians are not to be had. In 
 its first stage (the so-called stage of invasion) 
 cholera is very similar to the ordinary summer 
 complaints. As during the prevalence of chol- 
 era, diarrhceal troubles are likewise extremely 
 common, it is not possible at the outset in any- 
 given case "to predict the termination, but 
 though some of the casesi may be harmless, 
 many of them do ultimately pass into cholera. 
 The imp.ortance therefore of checking these 
 preliminary discharges cannot be too earnestly 
 impressed upon the public, The pre-eminent 
 syinftoM of developed cholera is excessive 
 watery purging, frequently though not always 
 unattended with pain. The passages from the 
 bowels afterwards become thin, pale, slightly 
 turbid, like rice-water,, without any offensive 
 smell, and all control over the bowels is in a 
 great measure lost. In a short time vomiting 
 takes place, cramps in the limbs are developed 
 and in a few hours at the longest the strength 
 of the patient is gone, the body, the tongue, 
 and even the breath are quite cold, and the 
 nails turn blue. There is great thirst, and 
 usually constant vomiting; the eyes sink far 
 into the head, and a change takes place in the 
 voice, which becomes a small squeaking whis- 
 per, so unnatural and so peculiar that certain 
 physicians who have *een much of cholera, 
 could distinguish it by^he voice alone. 
 
 Recoveries from cholera, after it has once 
 taken hold upon the system, do occur, though 
 
104 
 
 CHOLERA INFANTUM 
 
 CHOWDER 
 
 the prospect is not encouraging. The time 
 to arrest the disease is in its early stages, and 
 not a moment should be lost. During 3, cholera 
 epidemic, With the first symptoms of diarrhoea, 
 get the patient to bed, and apply mustard over 
 the bowels. Thirty drops of laudanum may be 
 given to a grown-up person with hot brandy and 
 water, and a physician should at once be sent 
 for. 
 
 Cholera is most likely to visit damp, dirty 
 places, wherethe water is not good, and people 
 who are dirty and intemperate have less chance 
 of recovering from it. Persons in attendance 
 upon cholera patients do not appear especially 
 predisposed to the disease. It is believed, 
 therefore, that they may be safely nursed by 
 their relatives and friends. 
 
 It is well to take the following precautions : 
 where sickness does not as yet exist, water- 
 closets, drains, etc., should be disinfected, 
 care should be taken that the water-is pure, and 
 no cabbage or other green vegetable Should be' 
 included in the diet. The discharges should 
 be mixed with dry earth and if possible buried 
 at a distance from the house, the bed-pans 
 should be washed with copperas, and the bed- 
 clothes upon which a cholera patient has been 
 lying should be subjected tb prolonged boiling 
 before they are used again. 
 
 CHOLERA INPANTtlM.— This disease 
 usually occurs between , the third and twenty- 
 third months. It is' caused by improper food, 
 or too much food, impure air, hot weather, and 
 never by teething alone. Its first symptom is 
 generally a slight feverishnese, and this is fol- 
 lowed by a diarrhoea with thin watery dis- 
 charges, and a little later by vomiting ; some- 
 times the vomiting and diarrhoea commence at 
 the same time, and these are the worst cases. 
 Emaciation begins very soon, or within a few 
 days, the hands and feet become cold, the head 
 and surface of the'abdomen hot, the face pale 
 and shrunken, the eyes dull and heavy, and the 
 pulse irregular • and quick ; by degrees the 
 child becomes sleepy, and finally sinks into a 
 state of insensibility. 
 
 Treatment. — At the first symptom of 
 cholera infantum, a physician should be sent 
 for. Put the child into a warm bath, or apply 
 flannels dipped in hot water to the bowels, and 
 keep in an ordinary posture. If a physician 
 cannot be had, dissolve a teaspoonful of gum- 
 arabic in an ounce of peppermint water and 
 give a teaspoonful every half hour. A milder 
 astringent may be made thus : — mix together 
 three ounces of chalk mixture, half an ounce of 
 tincture of kino (or catechu), and half an ounce 
 of compound tincture of cardamoms. Of this 
 the dose for a child eighteen months old is one 
 teaspoonful every two hours if the discharges 
 are frequent, and at larger intervals if not — 
 care being taken to shake the bottle before 
 pouring out the medicine. If there is much 
 thirst, give 6 or 10 dropsof brandy in a teaspoon- 
 ful of water, or mucilage, every 1 5 or 20 minutes. 
 It is of the greatest importance that the 
 stomach of the child be at rest. Therefore; 
 
 for some hours no food or drink should be 
 given. Further than this, nothing can be done 
 without the advice of a physician. 
 
 CHOLERA MORBUS. — This is usually 
 caused by improper food, such as green or 
 decayed fruit and bad vegetables. It commonly 
 comes on in the night, and is marked by sudden 
 and severe vomiting, followed by purging and 
 accompanied by severe cramps, generally in 
 the bowels and sometiines in the legs. An- 
 other feature of the disease is thirst, though 
 the skin is quite cool. 
 
 Treatment. — Put the patient to bed, cover the 
 bowels with a mustard plaster, and keep him on 
 his back till the vomiting and purging have 
 ceased for several hours. Laudanum and tinct. 
 of camphor in doses of 10 to 15 minims each- 
 may be given, and if immediately vomited 
 should be repeated. If rejected a second thrrg, 
 30 drops of laudanum may be added to a little 
 thirl starch and given as an injection. The 
 remedy may be repeated every l\pur until the 
 vomiting and purging are arrested. To attthi 
 prompt success in the treatment, it is impcr-. 
 tant, while vomiting continues, to withhold 
 liquids, which from the intense thirst are usual- 
 ly craved by the patient. Pieces of ice placed 
 in the mouth assist the patient m enduring the 
 necessary act of self-denial. When the patient 
 begins to crave food, a cup of hot tea will 
 probably throw him into a perspiration : before 
 that nothing but the medicine and bits of ice 
 should be given. 
 
 CHOPS. {See Mutton.) 
 CHOW CHOW, — A name given to a kind 
 of mixed pickles originally brought from China, 
 but now made in this country by simply taking 
 equal quantities of the various kinds of pickles, 
 mincing them up fine, and mixing them to- 
 gether. A nice way to prepare is to make the 
 chow-chow and then fill the large bell-peppers 
 with it after first removing the veins and seeds. 
 CHOWDER. — This popular dish is made in 
 many different ways, and of several different 
 kinds of fish, besides clams. • The following 
 receipt for clam chowder is from an old club- 
 house caterer : 
 
 Clam Chowder. — Fry half a dozen slices 
 of salt pork, chop it up into rather small pieces, 
 and sprinkle them over the bottom of a pot ; 
 place over this a layer of potatoes cut into 
 small pieces ; over this a layer of minced 
 onions ; and then a layer of clams, with some 
 small crackers (split)-on the top. Season with 
 salt and pepper, and if desired a little thyme 
 and a few cloves may be added. Pour on this 
 a portion of the fat left from frying the pork^ 
 and then put in another course of layers as 
 before. Repeat the process until the pot is 
 nearly full, or until enough is in, and season 
 each time. Then cover with water, set over a 
 slow fire, and boil about three-quarters of an 
 hour. When nearly done, stir gentlvj finish 
 cooking, and serve hot. If it is found top thin 
 when done, boil a little longer ; if too thick, add 
 a little Water. Whether the chowder is thick 
 or not, however, will depend on the amount of 
 
CHROMOS 
 
 CIDER 
 
 105 
 
 potatoes and crackers used. Send around wal- 
 nut pickles with the chowder. 
 
 Fish Chowder. — This is made exactly like 
 clam chowder, fish cut up into small pieces, 
 being substituted for clams. The best fish for 
 chowder are haddock and striped bass ; but 
 cat-fish make a very nice dish. Fish chowder 
 may be pleasantly flavored with lemon juice. 
 
 CHROMOS. — Chromos are simply engrav- 
 ings printed in colors by a process which re- 
 sembles lithography. In some few instances 
 they are very good, but as a general thing they 
 are far less desirable than steel engravings at 
 the same price. Since there are so many of 
 them in our houses, however, and since they 
 are often framed in such a way as to be unpro- 
 tected from dust and dirt, it may be well to 
 know that the kind apt to be framed without 
 glass can be cleaned by moistening a soft cloth 
 in lukewarm water and gently washing the face 
 of the picture, afterwards wiping it dry. The 
 varnish protects the colors. {See Pictures.) 
 CHRYSANTHBMUM.-This flowerblooms 
 so late in the season that it is frequently 
 called the " Christmas flower " ; and as it fills a 
 place in this respect occupied by no other 
 flower it should be cultivated in every garden. 
 Chrysanthemums grow very vigorously in a 
 rich light soil (a light admixture of sand is 
 good for them) ; and are entirely hardy except 
 at the extreme north, where they must be 
 wintered under sods. They are most easily 
 propagated from cuttings, taken in August, or 
 from the shoots sent up by the roots after 
 blooming ; they may be obtained of any florist. 
 Good specimens should have but one stem 
 with short, thick-set branches, which may be 
 made to grow by pinching off the end shoots, 
 thus encouraging the side branches. They 
 should be watered liberally, and liquid manure is 
 very good just when the plants begin to bloom. 
 There are three Varieties of chrysanthemums : 
 the large-flowered kind, most suitable for out- 
 door ' culture ; the dwarf or Pompone, which 
 blooms beautifully in-doors ; and Japan Chrys- 
 anthemums. Of the large-flowering kind, 
 choice varieties are : — Alarm, crimson; Annie 
 Salter, canary yellow ; ' Boule tTOr, a golden 
 yellow ; Saul deNcigc, pure white ; Captiva- 
 tion, light purple ; Cassy, orange and buff ; 
 Erecta Superba, clear sulphur-yellow ; Heor- 
 mine, silver white ; Prince Albert, crimson 
 red; Mount jEtna, fiery crimson; Queen of 
 England, blush ; Kin? of Yellows, yellow ; 
 and. Vesta, white. Of the Pompone; or dwarf 
 kind, the best are : — Acton, golden yellow ; 
 Andromeda, cream color ; Christiana, canary 
 yellow ; Mrs. Dix, blush ; Iris, white tipped 
 with rose ; Miranda, bright rose ; Riquiqui, 
 violet plum ; Roi de Lilliput, maroon ; Soul- 
 anges, pure rose ; Th'eresita, lilac ; and Trev- 
 enna, pure white. Japan Chrysanthemums are 
 novelties from Japan, with tasselled or quilled 
 flowers. The finest are Mons Bonnet, amber ; 
 zxiA Laciniatiis, creamy white. 
 , CHTJB.^-A fish of which there are several 
 .varieties ; lake chub or lake dace r the blue sucker, 
 
 and the chub of New York. They are all fresh- 
 water fish, shaped like the perch,' covered with 
 large coarse scales, and generally small in size. 
 Chub are in season during the fall and winter 
 months — the latter the best. They are not 
 much esteemed as food, being as a general thing 
 watery, tasteless, and bony ; but occasionally 
 the chub of New York in the mid-winter sea- 
 son is juicy and sweet. The best way to cook 
 it is to boil with the scales on ; or if it is large 
 enough, stuff and roast. It is apt to turn yel- 
 low in boiling. A good chowder may also be 
 made of it. ( See Chowder.) 
 CHURNING. {See Butter.) 
 CIDER. — A fermented liquor prepared from ' 
 the juice of apples ; although it is not usually 
 reckoned among the wines, yet it belongs to 
 that class of beverages as much as those made 
 from currants, gooseberries, or other fruits. 
 The apples from which cider is made should 
 not be permitted to fall on the ground ; they 
 ought to be hand-picked, or, if shaken from 
 the tree, coarse cloths or straw should be 
 placed under it. All prematurely ripe and un- 
 sound apples should be rejected. If the 
 weather is fine, the fruit may be exposed in 
 the open air, if not, it should be placed in . 
 sheds or lofts, until it is thoroughly ripe. The 
 usual way of making cider is to pound or grind 
 the apples to a pulp or pomace ; this pulp is 
 then placed in a properly constructed press 
 and the juice pressed out. The juice should 
 then be put into barrels, and then into a cellar 
 where the temperature will not fall below 6o° 
 nor rise above 75°. An active fermentation 
 will commence in a few hours, which should be 
 permitted to continue with the bung open until 
 the hissing sound, so readily discernible where . 
 carbonic acid gas is escaping, ceases. The 
 cider should then be drawn off into clean 
 barrels, separating it from its sediment ; these 
 should be bunged up for a few days, then 
 opened, and the fermentation allowed to begin 
 again. This second fermentation will be. of 
 short duration. The cider should now be 
 racked ; the bungs must be tightly closed ; 
 and if intended for draught use it should be 
 kept in a cool cellar. If it is intended for bot- 
 tling, it should be bottled early in the Spring ; 
 this prevents an undue fermentation, and 
 secures a proper degree of life in the bottle. 
 
 Cider is fit for drinking as soon as fermenta- 
 tion ceases, but it reaches perfection at the 
 end of two years. In bottles it can be kept 
 twenty or thirty years without spoiling, unless 
 the cork decays. Cider is not so nutritious as 
 beer Or ale, but it is a very agreeable and mild' 
 ly stimulating drink in hot weather — its acids 
 assisting materially in quenching thirst ; and it 
 is recommended as an antiseptic in cases of 
 low fever. 
 
 It is said that natural cider will not keep if 
 removed in cask after it has been made, and in 
 order to fortify it to bear transportation, ft is 
 necessary to add sugar. This so far. injures 
 it that it may renew fermentation ; but it tem- 
 porarily masks the acid flavor, and makes the 
 
106 
 
 CIRCULARS 
 
 fluid more agreeable to the palate of those not 
 .accustomed to its use. " Newark cider " is the 
 best that can be obtained in New York stores, 
 and there is no better anywhere. 
 
 CIDER, Mulled. (See Mulled Cidkr.) 
 
 CINNAMON.— The inner bark of the cin- 
 namon tree which grows extensively in China, 
 Ceylon, and the East generally, and is also cul- 
 tivated in the West Indies and South Amer- 
 ica. The best comes from Ceylon, where the 
 largest quantity grows. Some of the Chinese 
 is very good, but inferior to that from Ceylon ; 
 the Cayenne is thicker, but not so good; that from 
 Brazil is the worst. Cinnamon is the most 
 agreeable of the spices ; its odor is very 
 fragrant, and its taste highly aromatic, hot, but 
 not too pungent to be pleasant on the tongue, 
 and without any bitterness. The best is 
 scarcely thicker than paper, and in long pieces, 
 of a light yellow color, a dark color being a 
 mark of inferiority. It is safest to buy it in 
 sticks, for, when ground, it is generally adul- 
 terated with cassia (which is sometimes sub- 
 stituted for it), and with baked wheat flour, sago 
 meal, or arrow-root. 
 
 An essential oil is made from the inferior 
 qualities of cinnamon which is often much used 
 in perfumery, medicine, and as a substitute for 
 the spice. 
 
 CIRCULARS. — The measures required for 
 the circular are : I, the length desired for the 
 garment ; 2, the size of neck (XV.).* The paper 
 taken for the pattern should be four inches 
 longer than the measure, and should form a 
 square of these dimensions. This square should 
 now be folded diagonally, in halves, which 
 gives us a triangle. Next, fold this triangle in 
 halves, and we have a smaller triangle (Fig. 1), 
 
 the side a, d, b being open. Cut as repre- 
 sented by the dotted lines, b indicating the 
 neck, which should be cut out but little, leaving 
 room to cut it more accurately after the pat- 
 tern is opened and put together. Now unfold 
 the paper, and we have half of the circular, the 
 half being in two pieces and requiring to be 
 pasted together. The fulness of the circular 
 may be diminished at pleasure by cutting off a 
 strip from the front or the back, as is indicated 
 by the dotted line in the back in Fig. 2, and the 
 inner line parallel to the front. In cutting the 
 garment, the material should be folded double, 
 the line of the back laid upon the fold. The cir- 
 cular will thus be cut out whole, but if it be very 
 long, the material will not be wide enough, and 
 will require piecing on the corners of the front. 
 
 * For explanation of Soman numerals, see Cutting 
 and Fitting. 
 
 By modifying the circular we obtain the 
 talma, which is cut in the following way : The 
 pattern remains the same, but instead of the 
 line of the back lying the straight way of the 
 cloth, either we fold the cloth bias and lay the 
 pattern on it, thus cutting it bias in the back 
 but without a seam ; or, leaving the cloth folded 
 as for the circular, we move the pattern along 
 at the lower edge, leaving the neck at the 
 same place where it was, until the line of the 
 back lies upon the bias, and thus cut the gar- 
 ment with a seam in the back. Also the talma 
 has a seam taken up on the shoulder. (Fig. 
 2, a.) By prolonging this seam down the 
 
 Fig 2. 
 
 dotted line, we represent the fronts separate 
 from the back. Thus the talma may be cut in 
 four ways, that is to say, it may be whole ; it 
 may have a seam in the back and thus be in 
 two pieces ; it may have seams in the shoul- 
 ders and none in the back, thus being in three 
 pieces ; or, it may have seams in the shoulders 
 and a seam in the back, thus being in four 
 pieces. Which of these four ways is prefer- 
 able will depend on the width of the material 
 to be used. The inside line of the edge (Fig. 
 2) represents the favorite shape of this gar- 
 ment, although it may assume any other contour 
 desired. 
 
 In connection with the circular we have 
 usually a hood, especially where the garment is 
 made of waterproof. We shall therefore ex- 
 plain the two forms of hood in general use. 
 
 For the first, a little circular is to be cut, 
 according to the rule given above, five or six 
 inches deeper than the desired length of the 
 hood. This edge will then be turned up, and 
 a tape stitched along the inner side to admit a 
 drawing-string or an elastic, an inch being left 
 above the tape, to make a sort of ruffle when 
 the elastic is drawn up. 
 
 | The second shape of hood is made in two 
 pieces, the border being cut out as a facing 
 and applied externally. The hood itself will 
 be ' cut after the pattern of the cape (see 
 Cape), and the border cut by the hood, 
 making the border deeper in the back than in 
 front. These hoods may be cut of any length, 
 
CISTERN 
 
 and are very stylish made long and narrow in 
 the back, pointed, and trimmed with heavy cord 
 and tassels. 
 
 In using either of these shapes of hood, a 
 lining may be employed, which may be quilted 
 and wadded if desired ; by using bright-colored 
 silk for the lining, a very pretty effect is pro- 
 duced, especially where the garment is made for 
 a child. 
 
 From the circular pattern may be cut a very 
 simple form of dressing-gown, to be made in 
 some cotton material or in flannel. It requires 
 no lining, except over the shoulders. Having 
 cut the circular of sufficient length to touch the 
 floor, or longer in the back if desired, do not 
 reduce the fulness of the circular at all in the 
 front or back, but make a seam on the shoulder 
 as in the pattern for the talma (Fig. 2). Let 
 the seam be as long as the shoulder length, 
 (XIV.), and cut out the arm-size at the end of 
 this seam in accordance with the measure 
 (IX.). Cut the sleeve after the pattern (see 
 Dress), and put it in, using a heavy cord to 
 strengthen the arm-size. Add to the wrapper 
 a square collar, and pockets stitched on to the 
 front breadths ; the collar, cuffs, and pockets 
 having some simple trimming. Fasten the gar- 
 mjnt with buttons from the neck to the bottom 
 of the dress (a dozen good-sized ones will be 
 sufficient), and confine it at the waist with a 
 leather belt if the material be cotton, or cord 
 and tassels, if it be flannel. 
 
 CISTERN. — A reservoir for water, which it 
 is sometimes necessary to construct in houses 
 where there is no public supply of water. When 
 sunk in the ground, cisterns differ from wells 
 in receiving their wat?r by artificial channels, 
 and not natural springs. In dry localities, 
 where the supply of other water is uncertain, 
 they frequently take the place of wells, being 
 constructed of large size, and connecting with 
 numerous channels for collecting the rain water 
 that falls upon the surrounding surface. Cis- 
 terns are usually built of brick, but a cheaper 
 msthod is to dig a hole in the ground of the 
 required size, and plaster it with hydraulic 
 cement directly upon the walls. Sand and 
 gravel thus cemented over stand perfectly well, 
 and make durable sides and bottom to the 
 cistern. Indoor cisterns should be made of 
 strong slate with a perfectly smooth surface ; 
 and as slate is liable to be broken by a heavy 
 blow, it is advisable to have it in a wooden 
 casing or at least provided with a front of wood. 
 Every cistern should also have an over-flow 
 •waste-pipe, which is a pipe fixed either at the 
 side or perpendicularly in the bottom with the 
 opening at the level which the water would be 
 when the cistern is sufficiently full. If by any 
 accident the ball-cock should be out of order, or 
 if there is no ball-cock, the superfluous water 
 that would otherwise overflow will pass down 
 this waste-pipe. It is also desirable to have a 
 filter attached, and all water for drinking 
 should be filtered. A serviceable filter can 
 easily be made with merely a small sponge and 
 a little broken charcoal. (See Water.) 
 
 CLAMS 
 
 107 
 
 CITRIC ACID.— (See Ac;ds.) 
 CITRON.— A fruit of a low evergreen tree, 
 of the same species as the lemon ; larger and 
 
 Citron. 
 
 less succulent, but more acid. Its juice is a 
 good substitute for lemon juice. The rind is 
 best known in this country. The choicest 
 comes from Leghorn and Nice. 
 
 CIVET. — A substance taken from the civet 
 cat, and having a perfume similar to that of 
 musk and ambergris. It comes chiefly from 
 the East and Africa. Its consistence is like 
 that of honey, and for this reason it is very 
 liable to adulteration by honey. Civet was 
 formerly esteemed very highly as a stimulant 
 and antispasmodic medicine ; but castor and 
 musk, also animal secretions, have taken its 
 place, and it is now used only for perfuming 
 the more fragrant soaps. 
 
 CLABBER. — Also called " bonny-clabber ;'' 
 milk that has become thick and nearly solid 
 in the process of souring. If it stands too 
 long after forming, it decomposes and runs 
 off into whey; but if taken while fresh, cov- 
 ered with cream, and sprinkled with sugar, 
 it is delicious, and said to be one of the 
 most digestible forms in which milk can be 
 taken. 
 
 CLAMS. — There are several varieties, but 
 only two, the hard-shell (or quahaug) and the 
 soft-shell, are often met with in our markets. 
 The season for clams is from May to Septem- 
 ber. (See Soups.) 
 
 Boiled Clams. — Select thin-edged ones. 
 Wash them carefully and put them into a pot, 
 over a hot fire, with very little water, so as to 
 save their juices ; when they open, leave the 
 juice in the pot, take the clams from their 
 shells and put them in ; add butter, pepper, and 
 a very little salt, and boil them ten minutes. 
 Remove and serve hot. 
 
 Broiled Clams. — Take large, long clams ; 
 treat like oysters (which see). 
 
 Broth (Clam) This is excellent for inva- 
 lids, being the best food known for giving 
 tone to a deranged stomach ; it may even 
 be given in small quantities to sick children 
 over six months old. Select small clams ; break 
 the shells, and put the clams with the juice 
 into a small boiler or stew-pan ; add enough 
 water to modify the salty taste, and boil for ten 
 minutes. Strain, and it js ready for use. 
 Chowder (Clam) (See Chowder.) 
 
103 
 
 CLARET 
 
 CLEANING 
 
 Fritters (Clam). — Mince a dozen clams fine. 
 To the juice add one pint of milk, three eggs 
 well beaten, and flour enough to make a thin 
 batter; season with pepper and salt, stir in 
 the minced clams, and fry quickly in hot lard. 
 Unless the fritters are fried quickly they will 
 be too greasy. Instead of mincing the clams, 
 they can be dipped whole in the batter, and 
 fried as above. 
 
 Pickled Clams. — This is the form in which 
 clams are sent to the interior, or prepared to 
 be eaten raw. They can be pickled for do- 
 mestic use in the same way as oysters. (See 
 Oysters.) 
 
 Roast Clams.— I. Put them in a pan over 
 a hot fire ; when, they open, empty the juice 
 into a sauce-pan ; and add the clams ; add some 
 butter, and season with pepper and very little 
 salt. Leave on the fire three minutes, and 
 then serve. 
 
 2. To roast them after the fashion of " clam 
 bakes," place them on a stone, edge down- 
 wards, and cover over lightly with dry brush 
 and sage. Set the brush on fire, and when it 
 is a little more than half burnt, pull out some 
 of the clams and try them, and, if done, brush 
 away the fire and cinders. Remove the clams 
 from their shells, and season with catsup, but- 
 ler, and spices to taste. 
 
 CLARET. — All those wines which are 
 know to us as claret are the product of the 
 country around Bordeaux ; but in France there 
 is no wine kpown as claret, which is simply a 
 corruption of clariet, a term applied there to 
 any red or rose-colored wine. The genuine 
 wines of Bordeaux are of great variety, that 
 being one of the most famous wine districts of 
 France, and a number of them are of the first 
 quality. The principal vineyards are those of 
 Medoc, Palus, Graves, and Blanche, the pro- 
 duce of each being different in character. 
 The red Medoc wines are the best, and are 
 known as Latour, Lafitte, Chateau Margaux, 
 etc. When in perfection, they are of a. rich 
 red color, have a most agreeable bouquet, and 
 are strong without being intoxicating. The 
 Lafitte is considered to have the finest flavor ; 
 the Chateau Margaux is next in rank ; the 
 Latour is the strongest, and has the fullest 
 body, but lacks the softness of the others. 
 Besides these there are vast quantities of sec- 
 ond and third rate Medoc wines, which seldom 
 find their way out of France in a pure state. 
 All the Medoc wines are improved by a sea 
 voyage. 
 
 The wines of Graves are so called from the 
 gravelly soil on which they are produced ; they 
 are both red and white, but the latter is most 
 celebrated. Some of the red resemble Bur- 
 gundy in flavor, but are inferior to good Me- 
 doc wines. 
 
 Another class of white Bordeaux wines well 
 known in this country are Barsac, Sautertie 
 and Seaume, which have the advantage of 
 keeping long and having considerable dryness. 
 
 The Palus wines are inferior to the Medoc 
 and Graves. They are strong and. rough when 
 
 new, and are often used to mix with Medoc 
 wines to give them additional strength and 
 body ; when old, some of them have a fine 
 bouquet. 
 
 The Bordeaux wines, when genuine, are 
 among the best that France produces ; but 
 they seldom reach us in . a pure state. The 
 inferior are mixed with the better kind for ex- 
 portation ; and very often they are adulterated 
 with the cheap Spanish wines of Alicant, or 
 with brandy. 
 
 Claret should usually be drunk a little 
 warmer than the temperature of the room, but 
 in warm weather is good iced. The highest 
 grades of claret will keep for from fifteen to 
 eighteen years, constantly improving in deli- 
 cacy. After that time they rapidly deterio- 
 rate. 
 
 Claret Cup. — A few sprigs of balm, a slice 
 or two of cucumber ; pour over them one pint 
 of sherry, half a pint of brandy, a lump cr so 
 of oleo-sacchanim and the strained juice of one 
 lemon and three oranges, half pint of curagoa, 
 one gill of raspberry syrup, three bottles of 
 plain soda and three bottles of claret. Sweeten 
 to taste, draw the herbing arid serve. This is 
 the quantity for twenty people. 
 
 Claret Cup. — II. Peel one lemon fine, cover 
 with pounded sugar, pour over a glass of 
 sherry ; add one bottle of claret, sprig of ver- 
 bena and bottle Of soda water. 
 
 Cooling Cup. — Half fill a punch bowl with 
 slices of pine-apple (the rind cut therefrom) 
 and lemon cut very thin ; arrange in alternate 
 layers, each layer being thickly strewed with 
 white granulated sugar. Pour over the fruit 
 as much claret as will fill the bowl : cover 
 closely, and let it stand six hours. Tl e t ]3u: 
 in a piece of ice ; when cold add a tct ie of 
 plain soda water. 
 
 Claret Punch. (See Mulled Drinks ) 
 
 CLAY. (See Bricks.) t 
 
 CLEANING. — Wherever directions for 
 cleaning come most conveniently under the 
 special articles, they willbe found there. (See 
 Brass, Carpets, Feathers, Ink Stains, 
 Matting, Marble, Oil-cloths, Silver- 
 ware, Stoves, Grease, Stains, etc., etc.) 
 We confine ourselves here to such things as 
 are not mentioned elsewhere, or are mentioned 
 in such connection as to render it desirable to 
 bring instructions for cleaning them together 
 under this head. 
 
 Alabaster. (To clean.) — Spots of grease 
 may be first removed by a cloth dipped in 
 spirits of turpentine ; then immerse the article 
 in water, rub it with a painter's brush, and 
 dry it; and finish by rubbing it with a soft 
 brush dipped in finely powdered plaster of 
 Paris. 
 
 Bottles. (To c /<to«.)— '-Bottles should always 
 be scalded, but care must be taken not to put 
 them too suddenly into hot water. If not very 
 dirty they may be washed in simple soap-suds, 
 and afterwards rinsed out in pure water ; but 
 if they are very dirty or smell badly, a little 
 soda or oxalic acid should be put in each one. 
 
CLEANING 
 
 109 
 
 Ifthere is any substance which water alone, 
 will not remove, pour in a few bird-shot with 
 the water and shake them around. Bottles 
 that have had medicine in them may be 
 cleaned by putting ashes and water in each, 
 immersing them in cold water, and then heat- 
 ing the water gradually until it boils. When 
 they have .boiled an hour, take from the fire, 
 and let them remain in the water till cold ; then 
 wash in soap suds, and rinse in clear water. 
 
 Brushes. (To clean.) — Hair brushes should 
 be Washed in soda and warm water, or ammonia 
 and cold water, dipping the bristles frequently 
 downward into the water, but keeping the backs, 
 as dry as possible ; when the bristles look clean, 
 rinse the brush in cold water, shake it without 
 wiping the bristles, and set it in the air to dry. 
 Soap softens bristles. 
 
 Carriages. {To clean.) — Remove cushions 
 and carpets and clean with wisp broom. Dust 
 the carriage with feather duster. Go over dirt 
 to .moisten well with a hose (regulating stream 
 with thumb rather than using a nozzle), or, in 
 default of this, a "watering-pot." Wash the 
 body with a spon^Bbnd plenty of water keep- 
 ing the sponge fr&Sjrom dirt. Never rub any 
 part — rather " waslfc" Wash the wheels with 
 a different sponge and lots of water, the more 
 the better. Prop your wheel so as to turn it, 
 going over each spoke separately. After re- 
 moving the dirt, wipe lightly with moist cham- 
 ois. Clean the silver with "whitening" or 
 " lamp.-black." Remove the wheels ana wipe* 
 the axles and boxes thoroughly and apply a 
 little sweet oil to the axle twice a week at 
 least. Never use warm water on a carriage. 
 
 Combs. {To clean.) — Clean combs with 
 brushes ; washing makes the teeth split and the 
 material rough. Clean fine tooth combs by 
 throwing strands of thread over a hqok, draw- 
 ing tight, and insertingbetween all the teeth. 
 
 Earthen-ware. {To clean.) — Scald and 
 wash it out thoroughly with ashes and a cloth. 
 If there is any smell in jars let them stand 
 filled with water and a little soda. 
 
 Gilding. (To clean.)— Gently wipe with 
 cotton dipped in sweet oil ; linen should never 
 be used, as it deadens the gilding. To prevent 
 flies from staining gilding, simply wash if oyer 
 at the beginning of Summer with water in which 
 two or three onions have beeii boiled. 
 
 Gloves (Kid). {To clean.)— Benzine is the 
 best thing. Pour some of it into a wash-basin, 
 put on the gloves and wash, as in washing hands. 
 ' Do not have a light or fire in the room for fear 
 of explosion. Magnesia, molstbread, or India- 
 rubber are all good for light kid gloves : rub 
 on thoroughly, the magnesia dry, with a light 
 flannel. If dirty enough to need dyeing, sew 
 up the tops of the gloves, and rub them over 
 with a sponge dipped in a decoction of saffron 
 and water. (See Dyeing.) 
 
 Harness, {to clean.)— Have a large hopk 
 covered with leather, and padded, suspended 
 from the ceiling. Upon this hang the harness. 
 With a sponge, wrung out and well rubbed 
 with pas tile soap, wipe well all over until 
 
 clean. Pull the straps from the loops and 
 buckles, occasionally in washing, to keep all 
 parts neat. Now wipe the patent leather 
 parts — previously treated as above — with a 
 moist chamois, and then polish with a clean, 
 soft dry one. Never wet this second chamois. 
 Now and then put a little sweet oil on the 
 patent leather. If the harness is covered with 
 mud, wash with a sponge in clear water first, 
 and fhen proceed as above. If exposed to 
 much rainy weather, a little neats-foot oil 
 may be applied once in a month or two : or- 
 dinarily, once in $ix months will suffice. Silver 
 mounting will continue in good order by rub- 
 bing with the dry chamois after washing — if 
 needed, "whitening" may be used. Gold 
 mounting requires simple wiping with the 
 chamois. Prince's metal and brass require, 
 cleaning with " rotten-stone " or some of the, 
 preparations found at the saddler's. Steel bits 
 are the handsomest and are easily kept bright, 
 if wiped as soon as removed from the horse : 
 if rusted rub with fine sand, moistened with 
 water. A little sweet oil will prevent their 
 rusting while not in use. 
 - Most of the varnishes and patent blackings 
 are injurious to the leather. A little "liquid, 
 black " from the dyer's will be all-sufficient for 
 rubbed spots, and castile soap for polish. 
 
 Hearths. ( To clean.) — Wash free-stone 
 hearths in water without soap; while damp, 
 rub on free-stone that has been reduced to a 
 powder ; let it remain till dry and then rub it 
 off. If the hearth is stjained, rub it hard with 
 a piece of free-stone ; if you wish it to look 
 dark, rub it over with hot soft soap, alone or 
 diluted with water. For brick hearths, apply 
 redding (or red clay) mixed with thin hot 
 starch and a little milk. 
 
 House -Cleaning. — Most of the advice on, 
 this subject is already included elsewhere in 
 thh article, and under Floors, Grease, 
 Marble, Paint, Stains. It is worth while 
 to add, however, that to walls painted in dis- 
 temper, or simply whitewashed, water cannot 
 be applied, and they can only be brushed care- 
 fully. Kalsomined walls can be lightly and 
 quickly wiped with damp cloths. 
 
 .Knives. {To clean.) — The handles of 
 knives., especially if of ivory or horn, should 
 never be dipped in hot water. The blades 
 should be cleaned by rubbing vigorously with 
 a soft flannel and Bath brick. If rusty or 
 deeply stained, use wood ashes rubbed on 
 with a newly cut Irish potato ; this will remove 
 spots when nothing , else will. If the ivory 
 handles become yellow they may be rubbed 
 with fine sand-paper. 
 
 Marble Steps. — Scrub with sand and water, 
 with the hearth-stone, or with this mixture : — 
 Boil half a pint of size with the same quantity 
 of whiting and of pipe clay, in two quarts of 
 water ; the stones must be first washed clean 
 with water, and this mixture afterwards laid 
 smoothly on with a cloth ; when dry, they must 
 be rubbed with a dry cloth or flannel. 
 
 Mirrors. (To clean.) — Mirrors and looking; 
 
110 
 
 CLEANING 
 
 CLOTHING 
 
 glasses may be washed with a soft sponge 
 dipped in spirits of wine r (or water with a litSe 
 ammonia in it), no more of the glass being 
 wet at once than can be immediately wiped off, 
 as dampness, in altering the temperature of 
 the glass, unsettles the coating at the back 
 which gives it its power of reflecting objects. 
 While wet, the glass should be dusted with 
 powdered blue or whiting tied up in a muslin 
 -bag, and then rubbed off with a soft linen dus- 
 ter or silk handkerchief or pieces of chamois- 
 skin. 
 
 Paint. (To clean) — Soap should never be 
 put on paint. For ordinary cleaning scour the 
 paint with a brush less hard than that used for 
 floors, using warm water ; before it dries wash 
 it off with a piece of old flannel dipped in clear 
 cold water, and wipe dry with a linen cloth. If 
 the paint is very much soiled, smear a piece of 
 flannel in whiting, mixed to the consistency of 
 paste in warm water ; rub the surface to be 
 cleaned briskly, and wash off with cold water. 
 Grease spots will in this way be almost in- 
 stantly removed as well as other dirt, and with- 
 out injuring the paint. 
 
 Paper-hangings. (To clean.) — Brush all 
 the dust off carefully with a brush and rub the 
 walls witli thick slices of stale bread, beginning 
 r.t the top of the room, care must be taken not 
 to rub the paper too hard, and to rub down- 
 wards with a perpendicular stroke ; if the rub- 
 bing is horizontal the wall will be covered with 
 smears. The dirty surface of the bread must 
 be cut away from time to time, and the pieces 
 renewed as often as necessary. There is no 
 way of removing grease spots or other stains 
 from wall paper. 
 
 Papier-mache. (To clean.) — Papier madiS" 
 articles should be washed with a sponge and 
 cold water, without soap, lightly dredged with 
 flour while damp, and polished with flannel. 
 
 Pots, Kettles, etc. (To clean.) — As soon 
 as a pot or frying-pan has been emptied of what 
 was cooked in it, it should be filled with hot water 
 and set back upon the fire to scald thoroughly. 
 After cleaning, it should be wiped dry before 
 being set away into the closet or it is likely to 
 rust. If grease or any substance gets caked 
 in it so as to resist the action of water, it may 
 be dissolved by a little pearlash. Copper uten- 
 sils should be cleaned with brick-dust and flan- 
 nel ; if the outsides are to be highly polished, 
 use a composition of one bunce of spirits of 
 hartshorn, half a pint of vinegar, one ounce of 
 rotten-stone, and one ounce of soft soap ; mix 
 the soap and rotten-stone together first, and 
 then add the hartshorn and vinegar. Tins 
 should be kept clean by rubbing them with 
 sifted wood-ashes, or whiting, or Bath brick. 
 
 The " chain-cloth," a net work of steel rings, 
 resembling an old fashioned reticule is of great 
 service in cleaning kettles that have been badly 
 burned. 
 
 Shawls. (To clean) — Either woollen or silk 
 shawls may be cleaned very thorough'ly in this 
 way : Pare and grate raw and mealy jjotatoes 
 and for each pint of potato-pulp add two quarts 
 
 of cold water. Let it stand five hours, then 
 strain the water through a sieve and rub as 
 much of the potato pulp through as possible ; 
 let the strained water stand to settle again, and 
 when clear turn the water off from thedregs 
 carefully. Put a clean white sheet on a per- 
 fectly clean table, lay over it the shawl' to te 
 cleaned and pin it down tightly. Dip a sponge 
 that has never been used into the potato water, 
 and rub the shawl with it until clean ; then 
 .rinse the shawl in clear water and salt (a teacup- 
 ful of salt to a pailful of the water). Spread it 
 on a clean, level place where it will dry quickly, 
 — if hung up to dry the colors are apt to run 
 and leave the shawl streaked. Fold it up 
 while damp, and let it remain half an hour ; then 
 wrap it in a clean white cloth, and put it under 
 a heavy weight until it is dry. If there are any 
 grease spots on the shawl, they should be ex- 
 tracted before it is washed. 
 .Windows. (To clean.) — Wash each, pane 
 separately with old flannel and warm water, 
 but do not let the "water run on the sash. 
 Dry quickly with a sofWclean linen cloth, 
 wiping the corners caref«r ; polish with dry 
 chamois skin, or newspapWs rubbed soft be- 
 tween the hands. If th# glass is very dim 
 with dirt or smoke, dissolve a little washing- 
 soda in the water ; or use whiting mi;-:ccl 
 smoothly in some water. The addition of a 
 little gin to the water is also a great improve- 
 ment. Paint or putty may be removed from 
 the glass by dissolving sufficient pearl-ash in- 
 hot water to make it very strong ; then satu- 
 rate the spots with it, let it remain till nearly 
 dry, and then rub it off hard with a woollen 
 cloth. Whiting may be used on the spots if 
 they are very obstinate. 
 
 CLOCK. — Clocks are so cheap now, that 
 their usefulness and companionableness should 
 secure them a place in nearly every room in 
 the house. There should always be one in^the 
 kitchen especially, or where the cook may easily 
 consult it; much of the careless and unscientific 
 cooking which disgraces American kitchens is 
 owing to the habit that prevails there of guessT 
 ing at the time. The whole art of keeping 
 clocks in order — so far at least as they can be 
 kept in order by one hot acquainted with their 
 construction ■ — • consists in winding them up 
 regularly and properly. If once the mechan- 
 ism becomes disarranged and they refuse to 
 keep time, it is best not to tinker with them, 
 but take them at once to a clockmaker. if 
 the ordinary pendulum clock runs too slow, this 
 may be remedied by screwing the little nut at 
 the base of the pendulum a little higher ; if it 
 runs too fast the pendulum should be lowered 
 slightly. A clock that is driven by weights 
 must be so placed that its sides will be exactly 
 perpendicular. 
 
 CLOTHING. — It is foreign to our purpose 
 to enter here into the history of dress or a 
 description of prevailing fashions ; the forms 
 of dress, being subject to the arbitrary rule of 
 fashion, are seldom permitted to be regulated 
 by individual feeling of convenience or utility, 
 
CLOTHING 
 
 111 
 
 and this branch of the subject has by common 
 consent been handed over to the milliners, 
 dressmakers, and tailors. There are, however, 
 certain physical principles respecting clothing 
 that are permanent and universal, and attention 
 to these will ensure healthy dress, notwithstand- 
 ing the eccentricities of form and fashion. 
 
 The usual temperature of the body is about 
 98 ; and its heat is constantly being thrown 
 Off into the surrounding air. Clothing checks 
 or prevents this loss in some degree ; and it 
 follows of course that the materials which are 
 the best non-conductors form the warmest 
 clothing. But there are several other circum- 
 stances to be taken into consideration in 
 choosing materials. The skin, by its struc- 
 ture, performs the function of regulating 
 the temperature — by perspiration through 
 its pores the -excess of heat is carried off; 
 hence when this function is deranged, and 
 the insensible perspiration obstructed, disease 
 is the consequence. In addition to this ser- 
 vice, the pores of the skin serve as an outlet 
 for matters no longer necessary in the animal 
 economy, and which if retained would prove 
 injurious ; and we may observe that the skin is 
 abundantly supplied with minute nerves, which 
 are the source of feeling, and which require a 
 certain degree of warmth to preserve their 
 vital action. From these facts it is easy to 
 learn that clothing should be of such a. nature 
 as not to impede the escape of the perspired 
 matter but to let it pass through its texture ; 
 that it should be of such non-conducting quality 
 as to confine the heat generated by the blood 
 sufficiently to preserve the activity of the ner- 
 vous system; and that by its lightness, soft- 
 ness, and pliancy, it should permit the free 
 action of the limbs. 
 
 Applying these principles, it is plain that 
 clothing for summer wear should be made of 
 materials which conduct heat rapidly; while 
 that for winter should be made of such as 
 conduct heat slowly. Now the power of con- 
 duction of all substances available for clothing 
 depends largely on the capacity for" holding 
 air; those which -hold most of this worst of all 
 conductors of heat become, in consequence, 
 bad conductors themselves, and those which 
 hold least are necessarily good ones. Thick and 
 loose textures are obviously better holders of 
 air than thin and closely-woven ones, and there- 
 fore woollen clothing will keep in the bodily 
 heat and feel warmer than that made of linen. 
 The capacity of dress for holding air will also, 
 it is clear, be increased by numerous layers 
 and looseness of fit ; while it will be diminished 
 by tightness ; it is obvious then that warmth 
 will be best secured by clothes which fit loosely 
 and are composed of successive layers. Moist- 
 ure increases the conducting power of cloth- 
 ing, because it fills up the interstices of the 
 material and thus excludes the air. Wool 
 absorbs moisture less rapidly than linen or 
 cotton or any other material, and its conduct- 
 ing power is very little increased by it. For 
 all these reasons woollen clothing, next the skin 
 
 especially, is better than any other, no matter 
 what may be the season of the year ; and it 
 may be so adjusted as to meet the requirements 
 of both winter and summer. 
 
 Linen is the best conductor of heat of all the 
 materials used for clothing,- and as it does not 
 absorb so much of the perspired matter as 
 wool, it leaves the pores of the skin partially 
 clogged up. It also feels colder to the skin 
 than wool, and robs the body of heat very 
 rapidly when first put on. It is a step there-' 
 fore in the direction of health as well as econo- 
 my that it has been nearly superseded by cot- 
 ton in some of the most "important articles of 
 dress. Cotton, in its powers of conducting 
 heat, holds a middle ground between linen 
 and flannel, and should be used when the latter 
 is inappropriate. 
 
 The choice of colors in dress, though gen- 
 erally a matter of fashion or- mere caprice, is 
 only less important than choice of materials. 
 Of all colors black reflects least and absorbs 
 most of the heat that strikes upon it, which 
 warmth it communicates to the body; but, on 
 the other hand, it radiates more than any other 
 color, and of course gives out more of the 
 heat which it receives from the skin, producing 
 a counteracting effect. White, on the con- 
 trary, is least warmed by external heat but is 
 more effectual in confining the heat of the 
 body. The difference between them with re- 
 spect to warmth is that black clothes are hottest 
 when the sun is most powerful, and white 
 warmest when the sun has least power ; 
 speaking generally, white is coolest in summer 
 and black in winter. The inference from this is 
 that for steady wear, white is most appropriate 
 for underclothes, while the best color for outside 
 apparel is a neutral tint such as gray or brown. 
 
 We hope it is superfluous to urge the neces- 
 sity of frequent change of clothing; but it 
 should be' borne in mind that continuous wear 
 of the same apparel is not only uncleanly but 
 detrimental to health. That which is worn 
 next the skin, no matter what its texture is, 
 should be frequently washed, and the outer 
 garments should be changed from time to time 
 to admit of a lengthened purification by shaking 
 and exposure to air. Frequent cleansing of a 
 garment, apart from its propriety, has the effect 
 of keeping the material open and soft and 
 pervious to the air, which, as has been shown', 
 is essential to maintaining the warmth of the 
 body. The open fleecy texture of woollen cloth 
 especially, if not often stirred by shaking, 
 beating, or brushing, will become so pressed 
 and matted by constant use as to lose many 
 of its peculiar advantages. A most healthy 
 and cleanly practice is to shake each article 
 of apparel every morning just before it is put 
 on the body. 
 
 One point in which people generally are 
 much toocaVeless is in making the changes of 
 underclothing that are considered necessary for 
 the different seasons. Too great haste in 
 making this change, especially in the spring, 
 has been and is one of the most fruitful sources 
 
112 
 
 CLOTHES WRINGER 
 
 COCOANUT 
 
 of coughs, colds, and the related' diseases. 
 Such a change should never be made, until the 
 wether is entirely settled, in other words, until 
 steady hot weather has come in. . The practice 
 too often indulged in by young girls of chang- 
 ing about from day to day as the weather hap- 
 pens to vary is reckless to the point of foolish- 
 ness. 
 
 To Render Non-Inflammable. — Linen and 
 cotton goods may be rendered non-inflam- 
 mable by steeping them in a solution of sul- 
 phate of ammonia (seven parts to one hundred 
 parts of water), or tungstate of soda (twenty 
 parts to one hundred of water), and then drying 
 them. Tungstate of soda is the best on account 
 of its not interfering in any way with the process 
 of ironing. Clothing prepared in this manner 
 may be held in the flame of a candle, or gas, or 
 lamp, without taking fire; that portion of the 
 stuff in direct contact with the fire becomes 
 charred and is destroyed, but it does not 
 ignite, and consequently the burning does not 
 spread- to the rest of the material. 
 
 To Bender Waterproof. — Into a gallon of 
 water put a quarter of an ounce of yellow 
 soap, and let it boil for half an hour, skim, 
 and when cold put in the cloth or garment ; let 
 it remain in soak for twenty-four hours. Take i t 
 out and hang it to drain, and when half dry put 
 it into the following solution : half a pound of 
 alum, and a quarter of a pound of sugar of lead, 
 dissolved in three gallons of water. Let it soak 
 about four hours, and then hang to dry without 
 wringing. The solution does not alter the ap- 
 pearance or texture of the article immersed ; and 
 the process does not require to be repeated. 
 
 For directions for making Wome/i'-s and 
 Children's Clothing and undergarments, see 
 Cutting, and Fitting, and under the names 
 of the respective garments. 
 CLOTHES WRINGER. (See Wringer.) 
 CLOVES. — Every, part of the clove-tree 
 abounds in aromatic oil, but it is most fragrant 
 and plentiful in the unexpanded flower-buds, 
 which in a dried state, form the cloves of com- 
 merce. Cloves grow in several parts of the 
 tropical world, but the best come from the 
 Eagt Indies. In choosing select those of a 
 lightish brown which are not shrivelled. The 
 oil of cloves may be obtained by expression 
 from the fresh flower-buds, but the usual 
 method of obtaining it is by distillation. Few 
 essential oils have a more extensive use in perfu- 
 mery than that of cloves. It combines well with 
 grease, soap, and spirit, and forms a leading 
 feature in some of the most popular handker- 
 chief essences. For essence of cloves, dissolve 
 oil of cloves in the proportion of 2 oz of oil to 
 1 gal. spirit. 
 
 COAGULATION.— The thickening of a 
 substance that has been fluid, as the formation 
 of curd from milk when rennet is boiled with it 
 or when it has clabbered. 
 
 COAL. (See Anthracite, Bituminous 
 Coal, Cannel Coal, and Charcoal.) 
 
 COBBLER. (Fruit.)— Take half a glassful 
 of the juice of any fruit; sweeten to taste, 
 
 and fill up the - glass with ice broken very 
 fine. 
 
 Sherry Cobbler. — Fill a large glass full of 
 ice broken up fine ; fill the interstices with 
 sherry, add a tablespoonful of powdered white 
 sugar, and about a square inch of lemon peel 
 that has had the oil pressed to the surface. 
 Stir together thoroughly, and drink through a 
 tube or a straw. 
 
 > COCHINEAL- — The product of the cochi- 
 neal insect (Cqccus Cacti), a native of Brazil, 
 whence it is shipped in large quantities to all 
 parts of the world. It is used in dyeing scarlet, 
 crimson, and related colors, and is the substance 
 from which carmitie is made. {See Carmine, 
 and Dyeing.) 
 
 COCKLE.— A kind of shell-fish very abund-, 
 ant, and highly thought of in Europe, but scarce 
 in this country and seldom seen in our mar- 
 kets. It is shaped like the clam, but wrinkled; 
 and rough ; and is generally picked up with 
 the round, clam in the mouths of rivers and: 
 bays near the ocean. They have a peculiar 
 and agreeable .flavor, and are regarded as a 
 very wholesome food ; they may be eaten raw,, 
 boiled, or fried, and are very good used as 
 sauce instead of oysters. If pickled like mus- 
 sels they will keep for several days. 
 
 COCKROACHES.— These are one of the 
 worst of the insect pests. They may be destroy- 
 ed by pourjng boiling water into their haunts, or 
 setting a mixture of arsenic mixed with mo-, 
 lasses and Indian meal round the places which 
 they frequent. Chloride of lime and sweetened 
 water will- also poison them ; as will hellebore 
 rubbed over with molasses. Cockroaches must 
 be dealt with promptly, as they multiply rapidly, 
 and soon overrun the house. (See Roaches.) 
 
 COCKTAIL. (See under Whiskey.) 
 
 GOCOA.-T-Cocoa is generally purer than 
 chocolate, which is a preparation of the same 
 bean, and is also more nutritipus. The best 
 comes from , Trinidad, and may be had in the, 
 original seed or nibs, flaked, or ground and 
 prepared like chocolate in small square pack- 
 ets. The. latter is a mixture of cocoa and 
 arrowroot. The surest way of getting cocoa 
 pure is to buy the beans and roast them, afterr 
 wards grinding them like coffee or simply 
 bruising them. It deteriorates by keeping, and 
 it is best to buy it in small quantities at a time. 
 
 When prepared cocoa is used, make it in the 
 same way as chocolate. (See Chocolate.) 
 When the cocoa nibs are prepared add two 
 ounces of them to a quart of boiling water, and 
 boil an hour and a half ; then add a quart of 
 fresh milk, let it heat almost to boiling, and 
 then remove from the fire and serve. 
 
 COCOANTJT.— The fruit of the cocoa palm 
 which grows wild throughout the tropics and is 
 especially abundant in the eastern parts of 
 Asia and the islands of the Indian seas. Those 
 in our markets are generally brought' from 
 Baracoa and Brazil. Bes-ides the white, solid 
 kernel which is used so extensively for pies, 
 puddings, cakes and the like, cocoanuts con- 
 tain a creamy liquid, called milk ; in buying 
 
COD 
 
 113 
 
 grated fine before using. 
 
 COD.— This fish is found in all the northern 
 parts of the world and especially on the banks of 
 Newfoundland, Cape Breton, and New England 
 
 It may be had in our markets throughout the 
 year ; from October to May alive, 'after this 
 they come packed in ice, from the northern 
 fisheries. There often appear codfish of va- 
 rious colors or markings ; some full of streaks, 
 light and dark, many of the usual gray color, 
 others of a greenish gray, and others still of a 
 reddish brown. The fishermen say this is 
 caused by their being taken in different waters, 
 and apply to them the names of rock-cod, shoal- 
 cod, etc. When fresh, the flesh is white and 
 firm, the neck is thick, the gills red, and the 
 eyes bright. The tongue is cut out when the 
 fish is first caught; and these, with the air 
 bladder or sack, called sounds are cured and 
 ' f dund on sale. Th*ey are highly nutritious, be- 
 . jng almost pure gelatine. 
 ' Balls (Codfish).— Take. --codfish, picked, % 
 pt. ; milk % cupful; cornstarch 2. even table- 
 spoonfuls ; butter y 2 the size of an egg; eggs 
 3 ; potatoes 10 or 1 1, medium sized. Soak the 
 fish all night (if very salt in a great deal of 
 water) then press the water from it and pick it 
 very fine ; boil and mash the potatoes ; add the 
 butter and the milk, in which the corn-starch is 
 mixed, to the hot potato, throw in the fish 
 with the eggs and beat the whole until so light 
 that it looks like pound-cake. Fry in balls, in 
 de'ep lard, or brown like muffins in rings on the 
 griddle. 
 
 Boiled. (Fresh.) — Soak it for half an hour 
 in cold water, slightly salted ; then drain it and 
 wipe dry. Put it into a pot with water enough 
 to fairly cover it, add a little salt, and boil for 
 half an hour or more according to the size of the 
 fish. Dish, and garnish with scraped horse- 
 radish, or parsley, or both; surround with 
 slices of fried roe, and accompany with oyster 
 sauce. Another nice dressing is with dgg 
 sauce poured over it on the dish ; garnish with 
 slices of liard-boiled eggs and sprigs of parsley. 
 Boiled cod is also eaten with Anchovy, Caper, 
 or Dutch sauce. 
 
 Boiled. (Salt.) — Soak it in cold water for 
 two days, changing the water two or three 
 times ; then scale it well and clean. A shorter 
 way Is to place it one night in lukewarm water, 
 renewing the. latter several times; it is then 
 ready for. use next day. Lky the fish in. a 
 kettle, cover it with cold waiter, set it on a slow 
 fire, let it boil about two minutes ; then take the 
 kettle from the fire, cover it over tightly, and 
 8 
 
 select those in which the milk can be heard I let it stand ten minutes. Drain the fish, dish 
 when they are shaken. Cocoanut should be 1 it, and serve as above. 
 
 Chowder. (Codfish.) — Cut a codfish of 
 six or seven pounds, into slices about an inch 
 thick; slice half a dozen medium-sized pota- 
 toes ; cut one pound of salt pork into thin 
 slices and fry them brown. Grease the bottom 
 of the pot and put in a layer of the fish, then 
 a layer of the potatoes and pork, with some 
 pilot-bread or crackers ; and so on, alternately, 
 till all is in the pot. Pour over the whole a 
 quart of water and a pint of milk, add salt and 
 pepper to taste, and a few onions if they are 
 liked, and boil twenty minutes. 
 
 Picked-up Codfish. — Pick the fish into 
 small pieces, the smaller the better. Freshen 
 by leaving it in water an hour ) pour off the 
 water, fill up with fresh, and set over the fire 
 until it just comes to a boil ; then pour the 
 water off, and put on the fish just enough hot 
 water to cover it ; add, to a quart of the soaked 
 fish, a level tablespoonful of butter, a table- 
 spoonful of flour, and a dust of black pepper. 
 Let it boil ten minutes, and when it has, been 
 taken off the fire thicken by stirring in two 
 well-beaten eggs. Dish and serve hot. 
 
 Remnants of Codfish. — Remnants of fish 
 left over make a pretty and agreeable dish 
 prepared thus : Pick the flakes of fish away 
 from the bones and skin before they become 
 cold. When wanted put them into a stew-pan 
 with what was left of the sauce (anchovy, 
 oyster, or other) with which they were original- 
 ly served. Add a dozen or more fresh oysters 
 with their juice ; if these arc not enough to 
 moisten the fish (and it only requires to be just 
 moistened), make up the deficiency with a 
 spoonful or two of melted butter. Warm care- 
 fully over a slow fire, and when once hot 
 through, take it off. Surround the rim of the 
 dish with a wall of nice mashed potatoes, so as 
 to leave a hollow in the middle ; in this hollow 
 place- the warmed-up fish with its sauce. 
 Sprinkle over the fish grated bread-crumbs or 
 crackers ; set the whole for a few minutes in a 
 quick oven ; and when nicely browned on the 
 top, serve. 
 
 Stewed, with Eggs. — Prepare the fish as 
 for balls. Take a pint of fresh milk, heat it 
 almost to boiling, stir into it gradually three 
 eggs well beaten, a tablespoonful of butter, a 
 little chopped' parsley, a little pepper, and lastly 
 the fish. Boil it up once, turn it into a deep 
 covered dish, and serve hot. This is an excel* 
 lent dish for either breakfast or supper. 
 ' Tongues and Sounds. — Soak them twenty 
 four hours, changing the water once ; then 
 throw them into boiling water and boil ten 
 minutes. Serve, covered with egg sauce and 
 garnished with toast. 
 
 2. Boil as above,' and let them cool. Then 
 dip them in batter, or roll them in bread-crumbs 
 and egg, and fry to a crisp brown. So treated 
 they either make a nice dish by themselves, or 
 are an appropriate garnish for both salt and 
 fresh cod boiled. 
 
 3. After, cooking them, scrape off the skin, 
 
114 
 
 C0DE1A 
 
 COFFEE 
 
 cut them into small pieces, and stew them in a 
 little milk five or ten minutes till tender. Just 
 before taking up, add a little butter and a little 
 flour-paste. Serve with cold boiled eggs cut 
 up over them. 
 
 CODEIA. — An alkaloid contained in opium. 
 It possesses hypnotic properties but produces 
 only moderate anodyne effects. It is used to 
 produce sleep, or to quiet cough in persons 
 who do not tolerate opium or morphia. The 
 dose is from i to I grain, in pill form, or dis- 
 solved in syrup. One dose only should be 
 taken in one day without the doctor's advice. 
 
 CODLING.— This fish is also known as 
 " hake." It appears to be a species of the 
 codfish, but is not considered equal to the lat- 
 ter in flavor or in nutritive value. It weighs 
 from one to twenty pounds, and is in season 
 from September to December, though even 
 then it is by no means abundant in our markets. 
 It may be broiled or fried like blue-fish, or 
 boiled like cod. 
 
 COD-LIVER OIL.— Several kinds of livers 
 are'employed to make this oil, but the cod yield 
 it most abundantly. Its great virtue. prob- 
 ably lies in its easy digestibility. Probably in 
 those cases where it does so much good, it 
 re-establishes the balance of nutrition, enabling 
 other substances to be made use of in the ani- 
 mal economy which were before rejected. 
 Under its use patients sometimes marvellously 
 increase in weight and improve in general 
 •appearance, their blood becoming richer, and 
 their complexion ruddier, even though they are 
 taking no iron. Its use is thus indicated in a 
 great variety of exhausting diseases, especially 
 those where there is chronic wasting with 
 gradual emaciation. Individuals, too, with 
 swollen glands, which themselves interfere 
 with nutrition, are almost invariably benefited 
 by its use; and one of the most obstinate 
 complaints known — chronic rheumatism and 
 rheumatic gout — frequently yield to its in- 
 fluence. Where there is scrofula, and a ten- 
 dency to consumption, cod-liver oil is invalu- 
 able ; even in advanced pulmonary consumption 
 its effects are wonderful. Nor is it of less 
 value in treating the diseases of the bones and 
 joints in scrofulous persons. In the wasting 
 diseases of childhood, there is no remedy to be 
 compared with cod-liver oil. 
 
 It is a common assertion on the part of 
 patients that they cannot take the oil because 
 it makes them sick. The first thing to be done 
 under such circumstances is to secure the 
 purest and most palatable oil possible ; it should 
 be perfectly clear, and have not the slightest 
 trace of rancidity about it. Good oil has a slightly 
 fishy smell, and taste, that is all. Then it should 
 be given in small doses ; let the patient begin 
 with a tablespoonful, or even less, a few drops 
 if no more can be tolerated. It may be given 
 in anything the patient fancies, water, milk, 
 orange wine, curacao, etc., and it is best given 
 within half an hour after a meal ; some like it 
 immediately after. Even this may upset the 
 stomach, and then it must be tried the last 
 
 thing at night, after the patient has lain down 
 in bed. As soon as the patient becomes accus- 
 tomed to it, the dose must be' gradually and 
 carefully increased, taking care not to overload 
 the stomach, until he can take a tablespoonful 
 or more three or four times a day. When the 
 stomach utterly rejects it, the oil is to be rubbed 
 into the stomach and bowels with the hand or 
 a warm flannel. This plan is especially adapt- 
 ed for children. In marasmus and other wast- 
 ing diseases, when digestion is entirely sus- 
 pended, a wide band, of flannel dipped in warm 
 cod-liver oil and bound round the bowels, 
 renewing it as it dries, may save the child's 
 life. The addition of a few drops of Sulphuric 
 Ether to the oil, in some cases, renders its 
 digestion possible. 
 
 COFFEE. — Coffee is said to be a native of 
 Arabia, but it has spread from thence through- 
 out the tropical portions of the world and parts 
 of the temperate zone ; it will grow in any 
 climate where the temperature does not fall 
 below 55°. The best coffee of commerce 
 comes from Arabia, and is known as Mocha,' 
 the next best is the Java, and after that "the 
 Ceylon, Bourbon, and Martinique. The prin- 
 cipal supply of the United States however is 
 derived from Brazil, which furnishes three- 
 fourths of the whole import. This is known 
 as the Rio, and is the kind always supplied un- 
 less another variety is asked for. 
 
 The only way to secure pure coffee is to 
 buy the raw beans, roast and prind them at 
 home. When coffee is bought already roast- 
 ed, the disadvantage is in its losing its de- 
 licate aroma very rapidly ; when it is both 
 roasted and ground, it very generally is 
 adulterated with chicory, peas, or potatoes. 
 Good coffee cannot by any means be made 
 from it, and' in many cases dangerous de- 
 coctions have been made from adulterated 
 coffee. In buying raw coffee, choose that 
 which is dry and light; the coffee Which 1 
 
 Fig. 
 
 T u 
 
 Coffee Roaster. 
 
 feels dense and weighty is green. Coffee 
 which is from eight to ten months olcl is the 
 best selection. 
 
COFFEE 
 
 115 
 
 The roasting of coffee in a proper manner 
 requires great nicety, and cannot be done suc- 
 cessfully without the aid of some such appar- 
 atus as is shown in the accompanying figures, 
 which may be had in the furnishing stores. 
 Fig. i is inexpensive, and the supply of char- 
 coal needed for it is very trifling indeed ; fig. 
 2 is larger, and about double the price. The 
 cylinder which contains the coffee should be 
 only half filled, and it should be turned rather 
 slowly over the fire, which should never be 
 very fierce, until a strong aromatic smell, is 
 emitted ; the movement should then be quick- 
 ened, as the bean is in that case quite, heated 
 and it will scorch before it is roasted through 
 if slowly finished. When the coffee is of a 
 light, chestnut-brown color, which can be as- 
 certained by sliding back the door of the 
 cylinder and looking at it occasionally towards 
 the end of the process, spread it quickly over 
 a large dish, beat up the w.iite of an egg with 
 
 -3, 
 
 Fig. 2. Coffee Roaster. 
 
 a tablespoonful of melted butter,, and stir up 
 well with it, and then cover it over with a 
 thickly folded cloth. Let it remain thus until 
 it is quite cold ; then put it into canisters or 
 bottles where the air cannot get at it. 
 
 For grinding coffee there are two kinds of 
 coffee-mills, those which are portable and 
 others for fixing against the walls. It should 
 be ground to a moderately fine powder ; if it 
 is too coarse the essence will be only partially 
 extracted from it in making, while if it is too 
 fine the water will not percolate through it 
 and it will not be clear. No more should be 
 ground at a time than will suffice for a single 
 making. 
 
 Coffee, (boiled.) — Allow a tablespoonful of 
 ground coffee to each person ; and for each 
 tablespoonful a coffee-cupful of water. Let 
 the water boil, and while it is boiling stir in 
 the coffee ; allow it to boil hard five minutes, 
 then set it where it will simmer for ten min- 
 utes ; pour out a large cupful, hold it high 
 over the coffee-pot, and pour it in again ; re- 
 peat this, and then set it on the stove where 
 it will keep hot without simmering for five or 
 
 ten minutes longer. Coffee made thus will be 
 perfectly clear unless it is mismanaged. 
 Should fining be necessary, however, use a 
 pinch of ishiglass, or a small piece of the skin 
 of salt codfish, or, better still, the shell of a 
 raw egg with a little of the white adhering to 
 it. 
 
 Coffee, (Filtered.) — There are a great num- 
 ber of patent coffee-pots designed to make 
 coffee after the Continental method without 
 boiling, and as minute directions for using ac- 
 company each one we will only mention that 
 the principle involved in each is very simple 
 and consists in allowing hot water to percolate 
 slowly through ground coffee into a receptacle 
 below. Some of them are good, though need- 
 lessly expensive; but a simple filter or per- 
 colator, as it is called, will answer perfectly well, 
 and they can be obtained to fit any coffee-pot. 
 In making coffee by this method allow rather 
 more coffee 'than when it is to be boiled; 
 spread the jfrounds over the percolator ; and 
 pour on the boiling water, slowly till the coffee 
 is saturated and then more rapidly. Should 
 the coffee not be strong enough, run it through 
 the filters again. Cbffee made thus is thought 
 to have a more delicate and aromatic flavor 
 than when boiled ; but on the other hand, Mr. 
 Donovan, a prominent 'English chemist, who 
 has made a special study of' the matter, thinks 
 that it requires boiling for a little time to ex- 
 tract the bitter principle in which much of the 
 exhilarating quality "of coffee resides. 
 
 A plan which we have ourselves tried with 
 perfect satisfaction is to put the grounds in a 
 flannel bag suspended from the inner side of 
 the lid of the coffee-pot so as to be immersed 
 in the water, and boil for ten minutes. Made 
 thus, coffee, is always strong and clear. 
 
 Iced Coffee. — Make strong coffee, and 
 when it is cold mix it with an equal quantity 
 of fresh cream, sweeten to taste, and freeze. 
 Iced tea may be made in the same way. 
 
 Cafe a la Militaire. — Make some coffee as 
 strong and clear as possible ; sweeten it in the 
 cup with white sugar almost to a syrup ; then 
 pour half a wineglass of brandy on the top 
 gently over a spoon, set fire to it with a light- 
 ed paper, and when the spirit is partly con- 
 sumed, blow out the flame and then drink the 
 coffee hot. 
 
 Cafe Noir. — This is the ..very essence of 
 coffee and it has become customary to serve 
 it immediately after dessert — either before 
 leaving the table, or in the parlor the moment 
 dinner is ended. In the latter case it is com- 
 monly followed by wines. To make it, proceed 
 exactly as above, but add only about a third 
 as much water, the object being to make the 
 strongest possible infusion. About two-thirds 
 of a small'.. cupful — not more— sweetened al- 
 most to syrup with white sugar in lumps is 
 usually taken to each person. White sugar 
 candy in powder may be served with it, in 
 addition to the sugar in lumps. , 
 
 COFFEE-POTS. — Coffee-pots designed for 
 coffee that is made simply by boiling are made- 
 
116 
 
 COKE 
 
 COLIC 
 
 of tin, zinc, or Britannia metal. Those of zinc 
 are better and more durable than the tin ; the 
 Britannia pots are the prettiest and most 
 showy, but they cannot be set on the fire or 
 even near it without melting. 
 
 There is an immense variety of patent cpffee- 
 pots for making coffee by filtering; all draw 
 the hot water through the ground coffee. The 
 principle is very simple and any of them prob- 
 ably can be used with satisfaction. The best 
 one that we know is the " Eureka," though there 
 
 The Eureka Condensing Pot. 
 
 A. Body of the pot, to hold the wafer after it has passed 
 through the coffee. 
 
 B. Water joint, to be filled with water, which, receiving the 
 rim of the cover (G), makes an absolutely tight joint. 
 
 C. Filter, with perforated bottom. 
 
 D. Discharge. 
 
 F. Valve, to close the spout when not pouring. 
 
 G. Hoop of cover. 
 
 K. Cup with perforated bottom, to distribute the water 
 evenly over the coffee. 
 
 The parts C and K are, in some shape, common to nearly all 
 coffee machines. In many they are put on top of the pot 
 instead of inside of it. 
 
 may be others as good. An examination of it, 
 however, will explain the good features com- 
 mon to all, as well as some peculiar to this 
 invention. The French cafitiere is excellent 
 and not very expensive ; so is the Vienna coffee- 
 pot; and Dr. Smith especially recommends an 
 English invention known as Ash's Kaffee- 
 Kanne. 
 
 COKE. That Which remains from coal 
 after the hydrogen has been eliminated', the 
 kind chiefly employed for domestic purposes 
 in this country is what remains in the gas re- 
 torts after the gas has been extracted from 
 the coal for illumination. Coke as a fuel has 
 the advantage of kindling more quickly than 
 anthracite, and giving out an intense radiant 
 heat without either smoke or flame ; it is there- 
 fore particularly convenient for many purposes. 
 From the clearness with which it burns and 
 the intensity of its heat, it is excellent for cer- 
 tain operations of the cook, when a bright, 
 clear 'fire is wanted, as for broiling, roasting, 
 etc. Its disadvantages are that it burns out 
 
 rapidly and will not keep a fire, and that it 
 leaves a great deal of ashes. When burnt by 
 itself, moreover, in close fires, it requires 
 watching to prevent it from fusing that part 
 of the iron-work of the stoves or ranges 
 with which it comes in contact. It is best to 
 mix it with other coal, and used in this way, it 
 makes an excellent and economical fuel. 
 
 It is a notion of some that coke is more 
 sulphurous than coal; but this is impossible, 
 as the sulphur is eliminated by the very pro- 
 cess of converting coal into coke. Burned by 
 itself, however, coke has all the bad qualities 
 of charcoal, giving out carbonic acid gas, 
 which, if the current or draught up the chim- 
 ney is not sufficient, will fall down into the 
 apartment. 
 
 COLANDER. — A deep tin vessel, shaped 
 like a dish-pan, with holes perforated in the 
 bottom and sometimes in the sides, used for 
 separating the liquid part of substances from 
 the solid. Its varied usefulness renders it an 
 essential part of the furniture of the kitchen. 
 
 COLD CREAM. — Take a quarter of an 
 ounce of white wax and shred it into a bowl, 
 with one ounce of almond oil. Place the bowl 
 by the fire till the wax is melted ; then add 
 one ounce of rose-water, Kttle by little, mean- 
 while beating the mixture smartly with a fork ; 
 this is to" make the water incorporate with the 
 other ingredients, and the beating must be 
 continued till it is accomplished. Then pour 
 it into jars for use. 
 
 Or, take of best lard one pound, and cf 
 spermaceti four ounces, and melt the two to- 
 gether ; then add one ounce of rose-water, 
 and beat it in as above directed. 
 
 COLDS. — A cold, however slight, should be 
 attended to at once. When one is felt to be 
 coming on, take a Turkish bath if if can be had, 
 and if not, a common vapor bath. Or if the 
 time can be spared, go to bed, take ten grains 
 of Dover's powder with a little sugar, Trover 
 the chest with a hot poultice of bran or oatmeal, 
 and in an hour after the powder drink a pint 
 of hot tea or thin gruel ; next morning take a 
 mild cathartic — either Epsom salts or a Seidlitz 
 powder in warm water. If the cold has ccme 
 on, but is only slight, drink a pint of cold water 
 on going to bed and put on some extra bed- 
 clothes so as to produce perspiration. A good 
 remedy also, is to soak the feet in hot water, 
 not above the ankle, with a handful of salt in it ; 
 do this just before going to bed and drink co- 
 piously of hot tea, or whey, or lemonade. If 
 compelled to go out to business, put on plenty 
 of clothes and move about as much as possible. 
 {See Chest Protector and Influenza.) 
 
 OOLIC. — There are several kinds of colic, 
 all accompanied by severe griping pains in the 
 bowels; with distention or flatulence, nausea, 
 or vomiting-; and as the hardness or distention 
 of the belly increases, cramps or spasms occur 
 either in the abdominal muscles or in those of 
 the thighs and legs. The only diseases with 
 which' colic can be confounded are cholera arid 
 inflammation of the bowels ; from the formerit 
 
COLORS 
 
 COMPOTES 
 
 117 
 
 is distinguished by the absence of diarrhoea; 
 and from the last by the pain being relieved 
 by pressure. The exciting causes of colic are 
 very numerous, but it usually comes from ex- 
 posure to cold, from eating acid or unripe fruit, 
 or from the food taken into the stomach being 
 indigestible. A common cause of colic is the 
 arrest of digestion from attempting severe men- 
 tal labor immediately after eating. 
 
 Treatment. — Colic may sometimes be re- 
 lieved by applying hot cloths to the stomach, 
 and giving a close of castor oil with plenty 
 of spice, such as grated nutmeg, cinnamon, 
 etc. If this does not arrest it, and especially 
 if cramps are felt, give an opiate (ten drops 
 of laudanum) and a good drink of hot ginger 
 or cinnamon tea. After a severe attack, it 
 is well to take a mild aperient, and to abstain 
 from all irritating substances in the food, such 
 as fruit, green vegetables, etc. In many cases 
 the absorption of medicine does not take place 
 in the stomach, and the pain continues. When 
 this is the case a. dose of from 3 to 5 drops of 
 Majendie's Solution of morphia into the skin 
 by moans of a hypodermic syringe will afford 
 relief in a few minutes' time. 
 
 COLORS. ( To A?jtar<?.)— When the color of 
 any fabric has been destroyed by acid, wash 
 the spot with ammonia to neutralize the same, 
 cfter which an application of chloroform will, 
 in almost all cases, restore the original color. 
 The use of ammonia is common, but that of 
 chloroform is but little known. — Another plan 
 v;ith articles which will not be damaged by wet- 
 ting is to boil them in a ley made of equal parts 
 of quick-lime and wood ashes, rinsing them out 
 afterwards in weak alum water, and pressing 
 them well when nearly dry. (See Painting.) 
 
 COLOGNE. — Eau de Cologne, a favorite 
 perfume, named after the city of Cologne where 
 it was first made and where its manufacture is 
 still extensively carried on. It consists of alco- 
 hol perfumed with the essential oils. Cologne 
 can always be bought of the druggists, but it 
 is frequently inferior, and it can easily be made 
 at. home. The following is Fontenelle's famous 
 recipe : — Take a quarter of an ounce each of 
 dried rosemary,''thyme, sweet marjoram, worm- 
 wood, balm, and hyssop ; a quarter of an ounce, 
 each of cloves, cinnamon, angelica root, juniper- 
 berries, anise, cummin, fennel, caraway-seeds, 
 fresh orange peel, and oil of bergamot ; and a 
 half ounce each of cardamoms, lavender-flowers, 
 and bruised nutmeg ; the whole to be steeped 
 in five pints of warm alcohol several days, and 
 then distilled. — A simpler recipe is to put a 
 pint of pure alcohol into a bottle and add a tea- 
 spoonful each of oil of bergamot, oil of lavender, 
 oil of lemon, and orange-flower water. Cork 
 tightly and shake well. 
 
 COMBS. — The best toilet combs are those 
 made of buffalo horn, or tortoise-shell ; the rub- 
 ber combs break easily and are likely to warp 
 out of shape, especially if they are ever wetted. 
 Combs should never be put in water, however, 
 even to wash them ; for it not only warps them, 
 but makes the teeth split and roughens the 
 
 substance of which they are m^de. {See 
 Cleaning.) 
 
 COMMODE. — This name was formerly ap- 
 plied to a chest of drawers with a place above 
 them for hanging clothes, which combined the 
 advantage of both bureau and wardrobe. As 
 understood now at the furniture stores, it means 
 a highly convenient article of furniture for 
 holding the chamber and keeping it out of 
 sight. 
 
 COMPOST. — Any refuse which has enough 
 organic matter to 1 ecome rotten. What is 
 usually termed compost is made of the dung of 
 any animal, but especially of cows and horses, 
 mixed with earth. It is useful in the flower 
 garden and indispensable in the planting of 
 roses and other flowers demanding a rich soilj 
 and in the cities may be obtained of florists 
 
 COMPOTES. — Competes are fruits prepared 
 in syrup for immediate use, and differ from 
 jams in being cooked less and containing less 
 sugar. They are very delicate when properly 
 made and form an excellent accompaniment 
 for pies, puddings, or dumplings. Or they may 
 be served alone with a little pastry-crust, and 
 in this way make one of the most tempting and 
 wholesome of desserts. Compdtes will keep 
 two or three days in a damp, cool closet, but 
 are likely to ferment if kept longer ; for this 
 reason they should be made in small quantities 
 at a time. 
 
 Apple Compote. — Take /-apples, sugar, 
 water. 
 
 Peel, cut into halves, and core some apples ; 
 after letting fhem lie for a short time in 
 cold water, drain them, and put them into enough 
 syrup (made of sugar and water) to cover them 
 well, in which boil them till they are soft ; then 
 place them in a dish and strain the Syrup over 
 them. This compote may be improved by boil- 
 ing some of the apple in the syrup to a jelly, 
 straining it, and pouring it over the halves as 
 above directed. 
 
 Apricot (Green) Compote.— Take .--Apricots, 
 1 lb ; sugar, 8 oz ; water, ^ pt. 
 
 Take a pound of green apricots, throw them 
 into hot water, and as they rise to the surface 
 take them out and wipe off the down carefully. 
 Make a syrup of eight ounces of white sugar and 
 three-quarters of a pint of water boiled together 
 ten minutes ; into this syrup put the apricots, 
 stew them gently twenty minutes, then turn 
 them into a dish and strain the syrup over them. 
 
 Apricot (Ripe) Compote. — Take .--Same as 
 in previous receipt. 
 
 Peel, divide into halves, and stone some ripe 
 apricots, and then prick them all over with a 
 needle. Put them into a syrup made as in pre- 
 ceding recipe ; stew them gently for ten min- 
 utes ; turn them into a dish, and strain the 
 syrup over them. 
 
 Berry Compotes. — Very nice compotes may 
 be made of blackberries, raspberries, straw- 
 berries, or gooseberries, by washing them care- 
 fully, putting them into a syrup made as above, 
 and boiling them from one to five minutes. 
 Raspberries and strawberries are so delicate 
 
118 
 
 CONGER-EEL 
 
 CONSTIPATION 
 
 as to require very little boiling, and it is best 
 to take them off when they have boiled up 
 once. 
 
 Cherry Compote. — Take .--Cherries, i lb; 
 sugar, 5 oz ; water, >£ pt. 
 
 Simmer five ounces of sugar with half a pint 
 of water for ten minutes ; throw into the syrup 
 thus made a pound of cherries weighed after 
 they are stalked, and let them stew gently for 
 twenty minutes. It is a great improvement to 
 stone the cherries, but a larger quantity will be 
 required for a dish. 
 
 Currant Compote. — Made same as Berry 
 Compote- 
 Fig Compote. — Take .--Sugar, 4 oz ; rind and 
 juice of 1 lemon ; water, 1 pt ; dried figs, 1 lb ; 
 wine, 2 wineglassfuls. 
 
 Put into a porcelain lined pot, four ounces 
 of fine white sugar, the rind of a large 
 and fresh lemon (or orange-juice and rind), 
 and a pint of cold water. When the sugar 
 is dissolved, add a pound of nice dried figs, 
 and place the pot over a moderate fire where 
 the figs may heat and swell slowly and be very 
 gently stewed. When they are quite tender, 
 which will be in about two hours, add two wine- 
 glassfuls of wine, and the strained juice of the 
 lemon ; arrange them in a glass dish and serve 
 them cold. This dish is very fine. 
 
 Orange Compote.— Take. --Oranges; sugar, 
 and water. 
 
 Peel some large sweet oranges, cut them 
 into slices crosswise, and remove the seed. 
 Make some syrup as directed above, but 
 do not pour it over the oranges until it is cold. 
 This compote requires no boiling. 
 
 Peach Compote. — Take .-- Peaches \quite 
 ripe), 1 doz; white sugar, 10 oz; water, 1 pt; 
 lemon-juice. 
 
 Pare a dozen ripe peaches, put them into 
 a syrup made of "ten ounces of white sugar 
 boiled in a pint of water for ten minutes, and 
 stew them very gently for ten minutes, stir- 
 ring often. Dish the fruit ; reduce the syrup 
 by quick boiling almost to a candy, pour it over 
 the peaches, and serve them hot for a second- 
 course dish, or cold for dessert. The peaches 
 should be quite ripe, and will.be found delicious 
 dressed thus. If desired, a little lemon-juice 
 may be added to the syrup. 
 
 Plum Compote. — Take .--Plums; sugar, 10 
 oz ; water, 1 pt. 
 
 Select ripe plums, prick them with a needle, 
 and put them into cold water while boil- 
 ing a pan of water into which they must 
 be put as soon as the water boils. When 
 they rise to the surface of the hot water, take 
 them out and put them again into cold water. 
 Make a syrup of ten ounces of sugar to a pint 
 of water, and boil them up in it. Put them into 
 a basin and let them cool, and then boil them 
 up once more ; skim them well and let them 
 cool for use.' 
 
 CONGER-EEL. — A kind of eel, sometimes 
 called the " American Conger," much larger 
 than the common variety, being from three to 
 four feet long with the tail ending in a sharp 
 
 point.. They* are in season from November, to 
 April, but they are rather scarce in the markets 
 and are not much esteemed as food. Cooked 
 same as Eel. , 
 
 CONSOMME. — Consommi is concentrated 
 or very strong broth or soup. It may be eaten 
 either by itself or will serve as a sauce or gravy 
 for other meats according to the way in which it 
 is made. To make, put five pounds of lean 
 fresh beef into a soup-kettle, add three quarts 
 of cold water and a tablespoonful of salt, and set 
 it on a brisk fire. When the water boils, place 
 the kettle on a moderate fire and skim off the 
 scum which rises to the surface ; then add one 
 carrot, one small turnip, one onion, two cloves, 
 two cloves of garlic, and a stalk of celery. Let 
 it simmer slowly from seven to eight hours, and 
 it is then ready for serving. 
 
 A consommi of poultry may be made by 
 roasting a couple of fowls until they are about 
 one-third done, and/then putting them in a soup- 
 kettle with three pounds of lean beef, and three 
 quarts of cold water and salt. Boil up as 
 directed above, and add the same vegetables 
 and seasonings. After it has simmered for 
 three hours, take the fowls out of the kettle, and 
 let the rest simmer three hours longer. Ladle 
 out the vegetables, strain the liquor that 
 remains, and that liquor is the best consommi , 
 that can be made. It is, of course, highly 
 nutritious and very strengthening to invalids 
 when their stomach can stand it. 
 
 CONSTIPATION. —This is one of the 
 most common of ailments and one of the most 
 difficult to deal with, for though it is the fruit- 
 ful source of many diseases it is itself less a 
 disease than an indication of functional de- 
 rangement. Of course the retention of excre- 
 mentitious matter in the intestines produces 
 serious disturbance of the whole system, which, 
 however, is, as a rule, readily cured by medi- 
 cal treatment, and the adoption of suitable 
 hygienic habits. Dr. Andrew Combe, in his 
 treatise on physiology, says : " In the natural 
 and healthy state, under a proper system of 
 diet, and with sufficient exercise, the bowels 
 are relieved regularly, once every day," and 
 he adds that "habit is powerful in modifying 
 the result, and in sustaining healthy action 
 when once fairly established. Hence the obvious 
 advantage of observing as much regularity in 
 relieving the system as in taking our meals." 
 From thd earliest age, people should accustom 
 themselves to going to the water closet at a 
 fixed 'period of each day ; and one who persists 
 in this long enough to make it a habit will sek 
 dom suffer from constipation. This habit may 
 be supplemented by a glass of cold water every 
 morning before breakfast, which is to some 
 persons a laxative; and alternate contraction 
 and expansion of the muscles of the abdomen' 
 may be tried. Such exercise continued ten 
 minutes a day, and persevered in for a week or 
 two, may cure ordinary cases of constipation, 
 provided proper food is taken. For this pur-' 
 pose bread made of unbolted flour and fruit 
 {especially cooked fruit), should enter largely' 
 
CONSUMPTION 
 
 119 
 
 into the diet. Two Compound Rhubarb pills 
 may be taken at bedtime for a few nights, but 
 exercise, diet and regular habits should be the 
 main agents in effecting recovery. For ob- 
 stinate constipation use injections containing 
 a little salt, or soap-suds, or better still, get the 
 advice of a physician. 
 
 CONSUMPTION.— The technical name for 
 this disease is Phthisis, or wasting. By it is 
 meant that form of lung disease where first of 
 all there is a deposit of new material in the 
 substance of the lung. After a time this softens 
 and breaks down ; it is expectorated and leaves 
 cavities behind. This process is accompanied 
 by fever of a peculiar kind, and general wast- 
 ing of the body; whence the name. The de- 
 posit in the lungs is by no means always of 
 the same character, though that was taken for 
 granted up to a very recent period. The pro- 
 cesses' which lead to this deposit are two in 
 number — one is inflammation of the lung 
 substance, and the other is a deposit of a new 
 growth called tubercle. Most frequently the 
 two 1 processes are associated, for the deposit of 
 the new growth sets up inflammation and its 
 consequences. When the substance of the' 
 lung becomes inflamed, we have to deal with a 
 very different set of phenomena than when the 
 air passages alone are so affected. The disease 
 may assume a very acute form, such as cannot 
 be mistaken, or it may steal on insidiously, 
 especially if it spreads from the air tubes to the 
 lung substance. The consequence of such an 
 inflammation is the choking up of the little 
 cavities of which the lung consists in a portion 
 of its substance, and the material thus deposit- 
 ed may either remain there for a length of time, 
 or at once proceed to soften and break down. 
 In this process the damaged material of the 
 lung too may take part. It may soften as well 
 as the newly-deposited substance, and breaking 
 down and being- expectorated, leave behind a 
 cavity in the substance of the lung. This pro- 
 cess may go on quickly or slowly, sometimes 
 very slowly, especially if other changes go on 
 at the same time,, such as indurate the texture 
 of the lung, as what has been called fibroid 
 phthisis, a very slow form of the malady. But 
 again there may be a deposit of new substance, 
 the process being by no means inflammatory, 
 and this new growth which is laid down in the 
 substance of the lung is called tubercle. Once 
 deposited, its history is the same, or nearly so, 
 as that of the inflammatory material laid down 
 in the lung cavities. It softens and breaks 
 down, the injured texture of the lung doing so 
 also, and so a cavity is formed. There is yet 
 another mode and kind of deposit ; that due to 
 syphilis. This is, perhaps, if a diagnosis can 
 be made, the most hopeful variety of the 
 disease. To both the former varieties of dis- 
 ease there may be a strong hereditary proclivity ; 
 if so, this is a circumstance which tells most 
 unfavorably on behalf of the patient, for there 
 are few diseases in which a hereditary character 
 is more prominent than that which commonly 
 goes by the name of pulmonary consumption. 
 
 It is of the very first importance that this dis- 
 ease should be diagnosed in the earliest stages, 
 for it is then that certain of its forms may be 
 treated with tolerable confidence of success, 
 and all can be dealt with to most advantage. 
 That form which promises most by timely 
 treatment is the inflammatory form, especially 
 that which comes on in a patient who has long 
 been in depressed health from whatever cause. 
 It commonly begins with a slight cough, which, 
 however, persists, and will ' not go away, and 
 the patient gets gradually thinner. The res- 
 piration indicates feebleness, being wavy in 
 character, or even jerking. Besides this, there- 
 are certain sounds only to be appreciated by a 
 skilled ear. If with all this, there is a bad fami- 
 ly history, the case is one demanding prompt ac- 
 tion. This may be taken with good hope of suc- 
 cess. Fever is a most important element in such 
 cases. If it keeps high, the chances do not im- 
 prove; if it gradually diminishes and totally 
 disappears, the patient may be said to have re- 
 gained his health. Take now a case of tuber- , 
 cular consumption. It'may arise from the for- 
 mer, or it may be developed from the products 
 of some long standing disease of other organs, 
 or one lung may infect the other. This form is 
 not so common as the other. Its origin is very 
 insidious ; but having begun it goes on. There 
 is considerable uneasiness. At night the tem- 
 perature is high'; and there are troublesome 
 night sweats. There is a persistent cough, and 
 very likely pain in one side. The appetite is 
 very capricious, and very likely there is diar- 
 rhoea. With such cases, too, a huskiness, or 
 even loss of voice, is by no means uncommon. 
 This rarely occurs in any other variety of con- 
 sumption, and so may be looked upon as proof 
 positive of the existence of this form, if any 
 consumption be present. 
 
 For the public, however, it is of less conse- 
 quence to know what variety of consumption 
 the patient labors under, than to know that he 
 has got some form of the disease, or is likely 
 to have it, if the malady he labors under is not 
 arrested* Accordingly, an abstract of the com- 
 monest signs is now given ; for we desire to 
 impress the public very earnestly that it is in 
 its earliest stages that consumption is remedi- 
 able. The earliest symptoms are very probably 
 connected with digestion ; the appetite becomes 
 capricious ; there are pains in the chest, with 
 some cough often dry and hacking, with a small 
 quantity of frothy expectoration. There is de- 
 bility, flushing of the face on the slightest ex- 
 ertion; at other times the countenance is pale, 
 except there be a hectic patch of red in the 
 middle of the cheek. The eyes look unusually 
 white and pearly ; there is some fever at night, 
 and a tendency to night sweats. Very likely 
 there is some spitting of blood; This occurs in 
 a very considerable portion 'of cases, and is of- 
 ten the earliest symptom calling for attention. 
 Provided it is clear that the blood does not 
 come from the gums or throat, any bleeding by 
 the mouth, especially in a young person, de- 
 mands attention. As the disease advances 
 
120 
 
 CONSUMPTION 
 
 emaciation' increases, so that tlic joints become 
 enlarged by shrinking of the limbs. The club- 
 bed appearance of the ends of the fingers in 
 consumptives is probably due to circulatory 
 disturbances. The night sweats, fever and 
 diarrhoea are the means of reducing the bodily 
 strength and substance ; while in some instan- 
 cies, excessive expectoration aids materially 
 in this process. The capricious appetite and 
 the imperfect digestion leave the bodily supply 
 very deficient, but the spirits of the patient are 
 good, and it is often ' distressing to see one 
 doomed to an early death talking of the future 
 in a tone of assured confidence. A trouble- 
 some complication sometimes seen is fistula? in 
 the lower bowel, which, if not relieved, taxes 
 the patient's strength sadly. On the other hand, 
 there is always a risk that if an operation be 
 attempted the wound will not heal, and so the 
 latter risk is worse than the first. Usually if the 
 disease be not arrested the patient dies of ex- 
 haustion ; sometimes he is suffocated or bleeds to 
 death, consciousness continuing to the last. But 
 this result is by no means inevitable ; and the 
 dread of the disease as being universally and un- 
 erringly fatal, which was wont to prevail, has 
 been shown to be without just foundation. Un- 
 doubtedly, if a patient with a bad family history 
 is seen for the first time when the disease is 
 well advanced, we have little ground for hope. 
 True, also, that the tubercular form of the dis- 
 . order is less amenable to treatment than is' the 
 inflammatory. Yet due care being exercised, 
 there are few cases which cannot be benefited ; 
 a goodly number which can be cured complete- 
 ly, or, at all events, the lungs so healed that each 
 may be enabled to lead a long life in moderate 
 comfort. 
 
 Treatment. — The first and greatest point of 
 all is the selection of the conditions under 
 which the patient is to live. Unfortunately, in 
 too many instances, this is not possible ; but 
 where it is possible, and the disease is in an 
 early stage, much may be done. On the con- 
 tinent of Europe, there may be found in differ- 
 ent health resorts, people who have all their 
 lives had bad chests, but who by wandering 
 from health resort to health resort, according 
 to the season of the year, are able to maintain 
 life comfortably. If such a thing is not possi- 
 ble, we must try next to select the most favor- 
 able conditions possible. The first great point 
 in selecting an abode is the avoidance of damp ; 
 it should be situated on a dry and porous soil. 
 This is even of greater importance than tem- 
 perature, though that too is important, inasmuch 
 as fresh air is a necessity, and daily exercise in 
 the open air even in winter is a thing very 
 greatly to be desired. Such patients must take 
 the greatest possible care of themselves — no 
 risks must be run. They must live plainly; 
 but their food must be nutritious. They must 
 avoid excitement, but cheerful society is of the 
 greatest possible value. They must not fatigue 
 themselves, but daily exercise is incumbent. 
 They must not be exposed to too great heat ; 
 but cold is even more to be dreaded. Hence 
 
 the rule, which is a good one, always to keep 
 indoors between sunset and sunrise. They 
 must try to keep the skin open ; but they must 
 avoid perspiration. Hence baths must be regu- 
 lated in temperature for the individual — tepid, 
 cool, or cold, as the case may be. The bowels 
 must be kept open, but if they are loose, the 
 diarrhoea must be checked. Finally, such 
 patients are on no account to go without 
 flannels ; whilst the outer clothing should be 
 changed, if desirable, to suit the different peri- 
 ods of the day and year. At all times it must 
 be warm, so as to avoid risks from .cold. For 
 those in the very early stage of phthisis nothing 
 perhaps does so much good as a sea voyage in 
 a mild climate— to the West Indies for instance ; 
 though many prefer the longer voyage to Aus- 
 tralia or New Zealand; often these do great 
 good, but they must be undertaken early, or the 
 result will be the reverse of favorable. Change 
 of climate in females ia apt to provoke derange- 
 ment of the menstrual function. This should 
 be seen to, as any excessive flow would be very 
 weakening. This, moreover, has to be 
 borne in mind, that in consumption this func- 
 tion almost entirely ceases, and generally does 
 so altogether. Patients, the subjects of con- 
 sumption, have often, early in the disease, a" 
 rooted objection to fat as an aiticle of food. 
 This is the more important, as of all substances 
 it is to them the most necessary. If, therefore, 
 they refuse to take fat as '■food, we must en- 
 deavor to give it as medicine. The form of fat 
 which is most easily digested is cod liver oil. 
 If this be given, it need have no disagreeable 
 taste, beyond a slight fishy flavor which to 
 many is agreeable. It is to be given to the 
 patient cautiously. Often one will say, " I can- 
 not take cod liver oil ; it always makes me sick. 
 I have tried it again and again always with the 
 same results." You inquire, and find they have 
 been endeavoring to take one or two tablesnpon- 
 fuls at a time. As a matter of course they get 
 upset ; but if they reduce the quantity to a tea- 
 spoonful, or even a few drops, they gradually 
 get accustomed to it. and take almost any 
 quantity. Cod liver oil is, however, food, rath- 
 er than medicine, and the best time for taking it 
 is just after a meal. The fish oil used in this way 
 should be entirely devoid of color ; every trace 
 of color is an impurity. Next to cod liver oil 
 as a remedy comes iron. This, too, is best dealt 
 with as a food ; that is to say, given along with 
 the meals. The best preparation is the reduced 
 iron, which can be taken in soup. If this is not 
 attainable, the freshly prepared carbonate 
 should be given. Next to these remedies, to 
 be taken along with or after food, to add to the 
 value of food, comes anything which will aid 
 digestion. Pepsine, as procured from the pig's 
 stomach, is for this purpose exceedinglyuseful, 
 enabling the food to be digested with ease and 
 comfort, when otherwise it would only pass in- 
 to the intestines, there to putrefy and ferment, 
 and so set up diarrhoea. Four or five grains 
 may be taken for a dose just after a meat meal. 
 If that does not suit, meat digested beforehand 
 
CONTUSIONS 
 
 COOKER 
 
 121 
 
 might be tried. When cod liver oil cannot be 
 taken, other kinds of oil may be tried. Of these 
 the best are cream and salad oil. When no oil 
 can be taken, rubbing it into the skin does good ; 
 but it creates a horrid smell, which is verytrying 
 to the patient. Syrup of the iodide of iron may be 
 given along with the oil, and often does good. 
 Iodide of potassium seldom does, except the 
 disease be 'syphilitic in its origin. ]f prescribed 
 at all, it had better be given in decoction of 
 bark. But of bark, the best preparations are 
 the compound tincture and the liquid extract, 
 given in doses of a drachm or so three or four 
 times a day. It is often well to combine some 
 acid with the bark ; the best is the dilute nitro- 
 nruriatic acid, in doses not exceeding twenty 
 minims. If the perspirations be Very trouble- 
 some, it is customary to give dilute sulphuric 
 arid ; but any acid does good. On the other 
 hand, it is very frequently good to give alkalies 
 instead of acids. These certainly, combined 
 with bitters, very greatly strengthen the appetite 
 and aid digestion. Liquor patassae is common- 
 ly given in doses of K, 10, or 15 minims, some- 
 times with bark, sometimes with gentian or 
 other bitters. Certain remedies called hypo- 
 phosphites have been highly extolled as rem- 
 edies in the earlier stages of the disease ; 
 but their value is uncertain, though they 
 often seem to do good. Counter-irritation is 
 good if employed judiciously, so as not to weak- 
 en the patient. It is of most benefit where the 
 pleura is concerned, and the patient cannot lie 
 in certain positions on account of pain. It 
 must, however, be employed cautiously; the 
 best form is some liniment, such as croton oil 
 and turpentine mixed. Flying blisters, kept 
 on for only a few hours speedily create countei- 
 irritation, without causing it to such an extent 
 as to prove injurious. 
 
 Of the complications to be dealt with one or 
 two yet remain to be noticed. First comes the 
 bleeding. This it must always be remembered 
 is a serious matter, for it may cause death. 
 When it comes on, absolute rest must be en- 
 joined, cold applied to the chest, ice taken in- 
 ternally, and gallic acid with sulphuric acid 
 freely imbibed. Oil of turpentine is also useful, 
 though perhaps less directly. Night-sweats 
 have been alluded to ; mineral acids, unless 
 forbidden, are best for them. Diarrhoea must 
 be dealt with cautiously. It must not, however, 
 be allowed to weaken the patient ; chalk, opium, 
 and acids are the best remedies. If the throat 
 is bad, nitrate of silver is the best application. 
 For the cough, a little opium, or belladonna may 
 be given ; but it is better treated on general 
 principles. 
 CONTUSIONS. {See Bruises.) 
 CONVALESCENCE.— The period of recov- 
 ery from sickness is a most important one, and 
 demands in many instances as much care as the 
 sickness itself. ' The body is weak, susceptible 
 to impressions, and disposed to morbid actions ; 
 and many times a relapse is brought oh by 
 causes which would not affect the body at all 
 when it is in a healthy condition. Of course 
 
 afcfter the disease has been subdued the ap- 
 petite returns, and it is in the matter of diet 
 that most harm is done during convalescence. 
 As to' the food to be given, the advice of 
 the physician should always be acted upon, 
 as the directions vary with the disease. It 
 should be nutritious and easily digested, and ill 
 many cases, quite unstimulatmg ; and it should 
 be given often and in small quantities at a time. 
 Too rich food or too much of it will overload 
 the stomach and result in indigestion ; and thus, 
 in 'the eagerness to recover the lost strength, 
 mistakes are made whose consequences are 
 sometimes serious. Convalescents may take 
 light nourishment with advantage early in the 
 morning, as soon as they awake ; an egg, for 
 instance, dropped into a glass of sherry wine, 
 or a drink of milk Which is usually well-borne by 
 the most delicate stomachs. If the patient is so 
 weak as still to require watching, a little warm 
 beef-tea or chicken broth should be ready to give 
 in case of his waking during the night. An 
 orange to suck, or lemonade to sip, though 
 unnutritious, are refreshing and antifebrile ; 
 and whatever tends to give tone to the 
 system assists toward recovery. Care must 
 be taken not to allow efforts to be made 
 in the matter of exercise too early; nor, in 
 fact, must convalescents be pushed forward 
 top rapidly, or tried beyond their strength in 
 any way — beyond their strength of digestion, of 
 sitting up, or of attending to business. {See 
 Diet, and Sick-room.) 
 
 CONVOLVtTLTJS.— The botanic name for 
 the pretty, dwarf Morning Glory, with blue, 
 white-eyed flowers, which grows wild in the 
 fields throughout the country, and is one of the 
 favorite vines for garden culture. It is a hardy 
 annual, easy to cultivate, and a profuse bloomer, 
 and is m flower from June to September. Sow 
 the seeds in May, scratching them lightly into 
 the soil. 
 
 COOKER (Warren's Patent).— This uten- 
 sil, the appearance of which is shown in the ac- 
 companying cuts, is the invention of Capt 
 
 The Warren Cooker. 
 
 Frederick P. Warren, of the British navy. 
 It was first- designed for the preparation of 
 
122 
 
 COOKER 
 
 COOKERY 
 
 food for soldiers and sailors-; but it worked so 
 admirably that it was introduced into the regu- 
 lar trade in England, where it achieved a com- 
 plete success. Its introduction into this 
 country dates from 1870, and we can say, 
 after more than a year's constant use of one, 
 that it accomplishes all that is claimed for it. 
 
 Tne principle of the Cooker is that a tightly- 
 closed vessel containing the meat to be cooked 
 is surrounded by steam, except at its bottom, 
 which rests in boiling water, and at a small 
 portion of the upper part of its sides, which is 
 exposed to the air. The meat rests on a false 
 bottom, which prevents its coming in contact 
 with that portion of the vessel that is in con- 
 tact with the water at 21 2 . The exposure of 
 the portion of the sides that is not steam- 
 jacketed causes a loss of heat that reduces the 
 temperature of the closed vessel to about 
 210°, or 2 degrees less than that of boiling 
 water. As Liebig has demonstrated, this is 
 the best cooking heat. While the full heat of 
 boiling water coagulates the albumen of the 
 meat in such a way as to render it hard, tough, 
 
 Warren Cooker (Sectional View.) 
 
 and stringy, this lower temperature cooks it 
 completely, and, so far from making it tough, 
 seems to render it more tender. The result 
 is that the meat is cooked much more effectu- 
 ally and temptingly, and at a loss of weight 
 only about half of that produced by the ordi- 
 nary modes of cooking ; while those nourish- 
 ing juices, which by the ordinary modes would 
 have been thrown off in vapor, are condensed 
 and thrown back upon the meat, and nothing 
 is wasted. The cooker is divided into com- 
 partments so that meat and several kinds of 
 vegetables can be cooked at the same time ; 
 and its working is so simple that the cook's 
 
 chances of spoiling food are reduced to a 
 minimum. It is literally true in fact that the 
 cooker will cook the staple dishes of an entire 
 dinner with less demand upon the attention 
 than is usually made by the boiling of pota- 
 toes. 
 
 COOKERY. With the exception of a few 
 fruits and vegetables, every substance used as 
 food by man requires cooking in some form be->; 
 fore its nutritious elements can be -properly 
 assimilated. It is not enough to have good raw 
 material, and an abundance of it, but it is also 
 necessary to render it agreeable to the taste and 
 fit for human sustenance. Now as wholesome 
 food is probably the most necessary condition' 
 of health, the art of preparing it should be 
 reckoned one of the most important in the 
 whole range of occupations ; yet it is not an 
 exaggeration to say that there is more ignor- 
 ance displayed in our kitchens than in any 
 other department of human industry. Of 
 carpenters, bricklayers, masons, coachmen, or 
 gardeners, we demand knowledge and practical 
 skill in their special work; but of the cook, 
 the results of whose experiments must affect 
 us more intimately than any other whatever, 
 we hardly make a pretense of exacting an ac- 
 quaintance with even the rudiments of the art. 
 In fact it is just these rudiments that are most 
 neglected. It is not very difficult to obtain 
 cooks who can make good cakes, pies, pudr 
 dings, and fancy dishes, and when skill in this 
 is lacking it can usually -be supplied by the 
 mistress of the house ; but the notion is cur- 
 rent that, such apparently simple processes as 
 roasting, boiling, and baking come by nature 
 and are too unimportant to require study or 
 practice. Many persons, too, associate the 
 idea of great wealth with culinary perfection, 
 though nothing could be more mistaken. 
 Baked bread, and roasted, broiled, and stewed 
 meats and vegetables must always and un,der 
 all conditions form the staple articles of our 
 diet ; and skill in preparing these is not only 
 compatible with limited means, but is import- 
 ant just in proportion to the smallness of the 
 amount that can be spent on luxurious dain- 
 ties. Careme, the most famous of French 
 cooks, when he had fix«d upon his career, 
 took a long series of lessons in roasting from 
 the best cooks of Paris : he found it necessary 
 to give months to the maslery of this single 
 process, deeming it, as he said, "■ the founda- 
 tion of the whole culinary art ; " and knowl- 
 edge of these simple processes should be 
 either exacted of, or imparted to, every one 
 who undertakes even the plainest family cook- 
 ing. Nor is it necessary that cooks should 
 study chemistry in order to become proficients 
 in their art. On the contrary, the principles 
 of science applicable to cookery are few and 
 simple, and cooks have only to exercise their 
 senses diligently, and give heed to the results 
 they indicate, and they will soon master all 
 the essentials of good, plain cooking. A 
 thorough practical knowledge of the processes 
 described in our articles on Boiling, Broil- 
 
COOKIES 
 
 COPPER-WARE 
 
 123 
 
 ing, Frying, Roasting, and Stewing, will 
 form a really good cook far sooner and more 
 completely than any mere array of receipts 
 can do, however minutely they may be ex- 
 plained ; and we commend them to the careful 
 study of every one who is responsible for the 
 management of the kitchen. Mastery of these 
 and of the details given in the articles on the 
 Kitchen, will render it unnecessary for us to 
 add more here to the specific directions given 
 throughout the volume — except perhaps a few 
 words on seasoning. 
 
 Seasoning is the rock on "which inexperi- 
 enced cooks are most frequently wrecked, and 
 it is a branch of the subject most difficult to 
 give instructions about, since tastes differ so 
 widely, and the amount of seasoning often 
 depends on considerations of individualhealth. 
 The effect of seasonings, added in reasonable 
 quantity, is to increase the digestibility of food. 
 They effect that object either by stimulating 
 the action of the gastric juices, or by giving 
 an impetus to all the bodily functions in such 
 a way that its effects, general in themselves, 
 become in their turn a cause of increased ac- 
 tivity in the functions of the stomach. The 
 absence of seasoning has for its effect the 
 prolonged retention in the stomach of many 
 relaxing and obstructive substances which 
 have 'little power of themselves" to solicit the 
 action of that organ. Immoderate use of 
 seasonings has for its results', first, the pro- 
 duction of' an artificial appetite, which tempts 
 to the loading of the ! stomach with more food 
 than it can properly digest, and consequently 
 produces either acute or chronic irritaflon ; 
 and, second, it is sure to bring-on in the end 
 languor and debility of the digestive organs, 
 and derangement of all the related functions. 
 The cook's practice must be guided by the 
 habits and tastes of her employer; at the out- 
 set, it is best to be light-handed with the 
 spice — many stomachs are deranged for days 
 by an over-dose of pepper or cayenne. When, 
 once, either by experiment or- inquiry,- the 
 proper proportions have been hit upon, they 
 should be carefully maintained thereafter, as 
 any material variation in the amount or degree 
 of seasonings is not only ungrateful to the 
 palate, but injurious to the health. 
 
 COOKIES. — Take a teacupful of butter, two 
 teacupfuls of sugar, half a teacupful of milk, 
 four eggs, two teaspoonfuls of baking-powder, 
 and half a grated nutmeg (or flavor with lemon). 
 Mix these all well together, and add flour enough 
 to make a batter just stiff enough to be worked 
 with well-floured hands ; roll out, cut into round 
 cakes, and bake in a quick oven. 
 
 Sugar Cookiea. — Take one egg, one teacup- 
 ful of butter, two teacupfuls of sugar, six table- 
 spoonfuls of milk, one dessert-spoonful of bitter 
 almonds, one teaspoonful of cream-tartar, half a 
 teaspoonful of saleratus and flour. Rollout, 
 cut into cakes, and sift sugar over before baking. 
 
 'COOLERS.— The methods employed in do- 
 mestic economy for producing artificial cold 
 may be reduced to three : I, the application of 
 
 some body naturally colder than that to be cool- 
 ed ; 2, by evaporation ; 3, by the solution of 
 certain saline substances. Sometimes two of 
 these methods are combined to increase the 
 effect. The first method is almost universally 
 practiced where ice can be had, and for this 
 purpose water-coolers, and wine-coolers, and 
 cream-freezers, are especially manufactured. 
 When ice is used to cool wine, it will not be 
 very effectual if applied, as is 1 frequently done, 
 only to the bottom of the bottle ; for the cold- 
 est part of the liquid being already at the bot- 
 tom cannot ascend, nor can the upper part, 
 which is the warmest, change places to be cool- 
 ed, so that the cooling will be very imperfect. 
 To cool the wine effectually, the whole bottle 
 should be plunged, into the ice ; but before this 
 is done it is best to decant it, as, if there is any 
 sediment in the wine, it will mix with it as if 
 the bottle had been shaken, owing to the up 
 and down currents that always take place in 
 the cooling. When ice cannot be procured, 
 well water supplies a useful substitute to a cer- 
 tain degree. A well of forty to fifty feet deep , 
 always preserves the mean temperature of the 
 country, and consequently is colder than the 
 summer heat of any place ; hence if a bucket 
 of water be drawn, and a bottle of wine or other 
 liquor immediately placed in it, it may be cooled, 
 considerably. 
 
 One of the most general and useful modes 
 of cooling is by evaporation. Any substance 
 which is wetted with water, and kept in the air, 
 will be cooled by the evaporation of the water, 
 and all the more rapidly if placed in the wind. 
 A bottle of wine, or an earthenware jug of water 
 or any other liquid may be cooled surprisingly 
 by wrapping it in a wet cloth and placing it in a 
 shady, place. It is best, to suspend it either 
 under a tree or in a passage, so as to expose it. 
 to the briskest current of air that can be ob- 
 tained , and as fast as the water evaporates the 
 cloth should be resprinkled. The third method 
 of freezing and cooling is by the solution of 
 chemicals, as follows : 1 lb of muriate of am- 
 monia, finely powdered and intimately mixed 
 with 2 lbs of nitrate of potash, also powdered. 
 This mixture is to be known as No. I. No. 2 is 
 made by crushing 3 lbs of sal-soda. To use, 
 take an equal quantity in bulk of No. I and 
 No. 2, stir well together ; then introduce into 
 the freezer, and add as much cold water as 
 will dissolve the mixtures. For example, if 1 
 pint of No. 1 is used, and I pint of No. 2, it 
 will take I pint of water to dissolve them; and 
 if the materials employed are cold, the tem- 
 perature will fall to 35 degrees below freezing 
 point. The two powders, Nos. 1 and 2, must 
 be kept separate in close-covered vessels ; if 
 the crushed sal-soda is exposed to the air, it 
 loses the water it contains and is much weak- 
 ened, while, if the other mixture is exposed, it 
 absorbs moisture from the air, and is dissolved. 
 
 COPPER- WARE. — Chemists and physicians 
 have repeatedly pointed out the dangers, 
 arising from the use of copper vessels in culi- 
 nary operations ; but on account of the mellea* 
 
124 
 
 CORDIALS 
 
 bility and hardness of the metal, it still enters 
 largely into the manufacture of kitchen utensils. 
 There are many reasons why these utensils 
 should be banished from the household ; they 
 not only frequently impart a peculiar and disa- 
 greeable taste to food prepared in them, but 
 axe highly dangerous unless they receive an 
 amount of attention which they are not at all 
 likely to receive under the present management 
 of our kitchens. If copper is put away damp 
 or in a damp place, it rusts and is converted 
 into a carbonate of copper, which is a violent 
 poison. It is also acted upon by fat and oil of 
 every description, this same carbonate of cop- 
 per being found : therefore when copper vessels 
 have been used for preparing food, fat should 
 never be suffered to remain in them. Many 
 cases of poisoning have occurred from soup, or 
 other food into which fat entered largely, having 
 been left for some time in copper boilers. It 
 is also easily acted upon by acetic acid or vine- 
 gar, and a green substance is formed, well known 
 by the name of verdigris. This is an acetate 
 of copper, the poisonous nature of which is 
 generally known ; it is a powerful emetic, pro- 
 ducing vomiting as soon as it is swallowed^ 
 without exciting nausea. 
 
 Tinning on the inside prevents copper ves- 
 sels from having the injurious effects upon the 
 food prepared in them which they would other- 
 wise have ; but the tin is very likely to get rub- 
 bed off before attention is attracted to it. All 
 copper vessels .should be examined every lime 
 they are used ; the inside and the covers 
 should be kept well tinned, and no food should 
 be allowed to remain in them any longer 
 than is necessary for preparing it for the 
 table. 
 
 CORDIALS. — For those of commerce see 
 under their respective names, or under Liq- 
 ueurs. 
 
 Anise-seed Cordial. — Take : — Oil of anise- 
 seed, Y% oz ; refined sugar, 2 lbs ; rectified spir- 
 its, 4 gals. ; alum, yi oz. Mix the several in- 
 gredients ; bottle and seal. 
 
 Blackberry Cordial. — Take /-Blackberries ; 
 sugar ; cinnamon ; brandy, or whiskey. 
 
 Place blackberries in a kettle over the fire, 
 with a very small quantity of water in the bot- 
 tom of the kettle. Let them boil until quite 
 soft, and then strain them through a bag until 
 the juice is all extracted. Put the juice on the 
 fire again, sweeten to the taste with white sugar, 
 and throw in a little bag of stick cinnamon. 
 After it has boiled about half an hour, take it 
 off, and stir in brandy or whiskey enough to 
 make it as strong as desired ; then bottle it, and 
 seal the bottles with wax. This makes a very 
 pleasant and invigorating drink. 
 
 Caraway Cordial. — Take .--Oil of caraway, 
 Vi oz ; sugar, 2 lbs ; rectified spirits, 4 gals ; oil 
 of cinnamon, 5 drops ; oil of orange, I drop ; oil 
 of lemon, 1 drop ; alum, yi oz. 
 
 Put three eighths of an ounce of oil of cara- 
 way, and two pounds of sugar into four gallons of 
 rectified spirits ; add five drops of oil of cinna- 
 mon, one drop of the essential oil of orange, 
 
 and one of the essential oil of lemons; fine 
 with half an ounce of alum. _ , 
 
 Cinnamon Cordial. — Take :-0'\\ of cinna- 
 mon, 1 pwt ; sugar, 4 lbs ; rectified spirits. U 
 lb ; orange peel, lemon peel, cardamom seed, yi 
 oz each ; water, 1 gall ; alum. 
 
 Dissolve one pennyweight of oil of cinnamon 
 with four pounds of sugar in three quarters of 
 a pound of rectified spirits ; add half an ounce 
 each of orange peel, lemon peel and cardamom 
 seeds ; put one gallon of water to the whole. 
 Fine with alum, and if you wish it colored, add 
 some burnt sugar. 
 
 Citron Cordial. — 7"a'ke :-Ess. of lemon and 
 ess.. of orange, % oz each; sugar, 2 lbs; lemon 
 peel and orange peel, 2 oz each ; rectified spirits, 
 3 galls ; dried figs, 3 lbs. 
 
 B?at up a quarter of an ounce^of essence of 
 lemon, and as much of that of orange, ■with two 
 pounds of refined sugar ; add to this two ounces 
 each of dried lemon and orange peel ; infuse 
 this in three gallons of rectified spirits that has 
 stood upon three pounds of dried figs for a 
 week. If it is too strong, add some water. 
 
 G-in Bitters. — Take .--Ess. of lemon, and ess. 
 of orange, % oz each; oil of wormwood, I 
 drachm ; orange peel, yi, lb ; sugar, 3 lbs ; gin, 
 5 galls. 
 
 Mix half an ounce each of the essence of 
 lemon and orange, one drachm of oil of worm- 
 wood, and half a pound of dried orange peel, 
 ■with three pounds of refined sugar; add this 1o 
 five gallons of the best gin, and let the whole 
 remain together two weeks, when it will be 
 ready for use. Dilute with water to the taste. 
 Ginger Cordial. — Take .--Whiskey, 1 gall; 
 ginger, yi lb ; currants, 4 lbs ; bitter almonds, 2 
 oz ; lemons, 3 ; sugar, 5 lbs. 
 
 To a gallon of good whiskey, add half a 
 pound of bruised ginger, four pounds of red 
 or white currants, two ounces of bitter almonds, 
 the juice of three lemons and the rind of one. 
 Let it stand ten days ; then strain it twice, add 
 five pounds of white sugar, and bottle it • for 
 use. 
 
 Quince Cordial. — Take .--Quinces ; French 
 brandy ; sugar ; bitter almonds, or peach ker- 
 nels ; cloves. 
 
 Take ripe quinces, wipe off the fur, and grate 
 them fine. Press out the juices of the pulp 
 through a strong cloth, and to each quart of the 
 juice put two thirds of a quart of French brandy, 
 a pound and a half of white sugar, a hundred 
 bitter almonds, or peach kernels, and a dozen 
 cloves. Put it in a stone pot, cover it tightly, 
 and keep it a week in a warm place ; then skim 
 and bottle it, and let it remain a year before 
 using it. 
 
 Beach Cordial. — Take .--Peaches ; French 
 brandy ; sugar. 
 
 Select ripe, juicy peaches, wash and wipe 
 them to get off the down, and, gash them to, the 
 stone. Put to each peck of peaches a gallon 
 of French brandy, and cover them up tightly. 
 Let the whole remain two months, then drain 
 the brandy off the peaches, add enough cold 
 water to render it of about the strength of good 
 
CORDUROY 
 
 CORN 
 
 125 
 
 white wine, and to every three gallons- of it put 
 four pounds of white sugar. Stir up well ; 
 let it stand a couple of days, stirring it well 
 each day ; then turn it into a winercask, close 
 tightly and draw as wanted. • 
 
 CCRDUROY.— A thick cotton stuff, ribbed 
 or corded, the projecting part having a pile 
 like velvet. It is very strong and durable, and 
 much used for men's clothing. The best kinds 
 are twilled. . , 
 
 CORIANDER.— This annual plant, of East- 
 ern origin, is cultivated in this country for its 
 seeds, which are highly aromatic and pungent, 
 and form one of the less agreeable spices : they 
 are employed in cooking for flavoring cakes, etc., 
 by the confectioner for intrusting with sugar, 
 and by the druggist in medicine. Its leaves 
 are also sometimes used in soups and salads. 
 
 CORN. — The "corn" of America is In- 
 dian corn, or maize, and its use here is more 
 extensive th^n in any other part of the world. 
 Ground info meal after it arrives at maturity, 
 it makes excellent bread 
 and enters. into a multi- 
 tude of dishes ; but these 
 are treated of in their 
 appropriate places, and 
 we shall confine ourselves 
 here to the green com 
 prepared and eaten as a 
 vegetable. There are 
 many varieties of this, of 
 which the sweet corn is 
 considered best for boil- 
 ing ; and of this quality 
 there are several kinds, 
 Indian Com. caused from peculiar cul- 
 
 ture, soil, or climate. To raise, it should be 
 planted in good garden soil as soon as the 
 frost is well out of the ground, and at intervals, 
 until July ist; putting three or four grains in 
 hills, three feet apart each way. It is necessary 
 to keep the ground free from weeds by frequent 
 hoeing. 
 
 Green corn appears in the southern markets 
 about the ist of June, whence it is brought 
 north; in the Middle States it is ready "for 
 use by the middle of July in favorable sea- 
 sons; and in the New England States about 
 the 1st of August. By a succession of crops 
 it continues to be soft and good until the mid- 
 dle of October, and sometimes later. Green 
 corn, as found in the markets, has generally 
 been plucked too young; it should at least 
 have attained its full size of kernel, and is. never 
 unwholesome if used then. It also soon dete- 
 riorates after it is gathered- If possible it 
 should be eaten the same day it is picked ; by 
 the. second day it inevitably loses, much of its 
 flavor, and, moreover, becomes difficult of di- 
 gestion. If any is to be kept over twenty-four 
 hours, it is better to shave it off and cook-it-; 
 that is, if there' lie ice to keep it on, for when 
 cooked it sours readily. 
 
 Boiled. — Boiling on the cob is the simplest 
 way of cooking, corn, and, all things considered, 
 the best. Strip off the outer husk of the ears 
 
 till the inmost covering is reached; turn this 
 back and carefully pick off every thread of silk ; 
 then put them into a boiler with only enough 
 hot water to cover them, in which a tablespoon- 
 ful of salt lias been dissolved, and cover the 
 boiler closely ; cook from ten to fifteen minutes 
 for young and tender corn, while twenty min- 
 utes ought to cook sufficiently any sweet corn 
 that is fit to be eaten green. Serve in a covered 
 dish, or cqver closely with a napkin. 
 
 Some prefer to have the corn cut from the 
 cob while hot and seasoned with butter, pepper, 
 and salt, before it is sent to the table. 
 
 Dried.-— Corn for drying should be picked 
 early in the morning, husked and cooked at 
 once, shaved thin with a, sharp, knife, and dried 
 as rapidly as possible, either in the oven, in a 
 drying-rack or chamber, or, better still, under 
 a hot-bed sash. If properly managed, it can 
 often be thoroughly dried in a single fair day, 
 and this is very desirable, as no fruit or vegeta- 
 ble deteriorates so much by exposure as green 
 corn. Grated green corn can also be dried, 
 but it requires even greater care, as it is best 
 not to scald it before drying. Dried corn pack- 
 ed away in a dry place, can be kept through the 
 winter ; and when subsequently soaked out in 
 milk-warm water it can be used for most pur- 
 poses as well as when freshly grated. 
 
 Fritters.: — Grate the corn, or having scored 
 every row of grains lengthwise, cut off the mere 
 outer part, then push out the cream and kernel 
 with the back of the blade. To the corn cut 
 from twelve large ears, add two well-beaten eggs, 
 three even tablespoonfuls of flour, and salt to 
 the taste. Mix well and drop in hot lard a 
 fourth of an inch deep. When browned on one 
 side, turn the other. 
 
 Muffins, etc.— Very nice muffins can be made 
 with one part grated corn, one part water, and 
 two parts of wheat-flour or oatmeal ; or it may 
 be baked in a covered spider. Griddle cakes, 
 biscuit, and other dishes, can be readily con- 
 trived by an intelligent cook. 
 
 Roasted. —Green corn can be roasted by 
 placing it, properly husked and silked, on a 
 gridiron over a bed of coals, and turning it fre- 
 quently. A better way is to open the husks, 
 pick off all the silk, replace the husks closely, 
 and then bury the ears thus protected in hot 
 wood ashes- In either case care must be taken 
 not to scorch it, as the. scorched portions are 
 indigestible- 
 
 Stewed.-r-To a quart of corn, cut as for Frit- 
 ters, add half a pint of rich milk, and stew until 
 cooked in a CQvered tin pail placed in a kettle 
 two-thirds full of boiling water. Cover the ket- 
 tle and allow about two. hours, removing the 
 covers occasionally to stir the corn. Ten 
 minutes before serving add salt, white pepper, 
 and two or three ounces of butter. 
 
 n. (With Tomatoes.) — Cut the corn from the 
 cob and put it with an equal quantity of toma- 
 toes that have been sliced and peeled; stew 
 these together for half an hour ; then season to 
 taste with salt and pepper— a very little sugar 
 may also he added if the sweetish flavor is 
 
126 
 
 CORNS 
 
 COUGH 
 
 liked : stir in a liberal piece of butter ; simmer 
 the whole together a quarter of an hour longer. 
 Serve in a covered dish. (See Succotash.) 
 CORNICE.— (See Curtains.) 
 CORNS — are always caused by the pressure 
 of tight boots and shoes, the friction of loose 
 and unyielding ones, or badly fitting stockings. 
 The preliminary to any permanent cure must 
 be the removal of the cause ; no foot can be 
 kept'free from corns unless a proper shoe is 
 worn, without the ridiculous high heels which 
 are a prolific source of other troubles besides 
 this minor one. This being attended to, the 
 corn can be easily eradicated. All that is ne- 
 cessary is to soften it by soaking the foot in 
 warm water, and then remove it with the finger- 
 nail, or a needle, blunt knife, or file of steel, or 
 pumice-stone. When the corn is of long stand- 
 ing, however, it is sometimes necessary to resort 
 to severe measures. In such a case soak it in 
 warm water and pare it down carefully with a 
 sharp knife ; then soap the cut surface slightly, 
 take a bit of lunar caustic, and gently touch the 
 soaped and cut surface once or twice ; after a 
 little time, wipe off the soap, and apply a small 
 bit of diachylon plaster, spread either on linen 
 or leather. In a few hours the tenderness will 
 subside, and the surface, where touched by the 
 caustic, will be brown or blackish and the pres- 
 sure of the shoe can be very well borne. Be 
 careful not to apply the caustic beyond the 
 horny spot. In very obstinate corns a surgeon 
 should be sought. The operation for removing 
 corns is painless, bloodless, and brief ; and it 
 will be effectual if the exciting causes be after- 
 wards avoided. The fenestrated corn plasters 
 sold by the apothecaries are to be recommend- 
 ed. Cook's Infallible Corn Remedy has proved 
 of great service to the writer and many of his 
 friends. 
 
 For soft corns, between the toes, dissolve a 
 piece of ammoniac, of the size of a bean, in an 
 ounce of warm water, and apply hot. 
 
 CORPULENCE. (See Banting and Diet.) 
 
 CORROSIVE SUBLIMATE Poison.— 
 
 Symptoms : Intense pain in the bowels and 
 stomach, with vomiting and diarrhoea. Treat- 
 ment : Mix the whites of twelve eggs in two 
 quarts of water, and give in the largest possible 
 draughts every three minutes till the vomiting 
 occurs. Flour and water will answer, though 
 not so sure as the above; and warm water, 
 swallowed copiously, will help when nothing 
 else is in reach. Tincture of Peruvian bark is 
 a good remedy. Also milk, either sweet or sour. 
 
 A bi-chlonde of mercury, often used in 
 medicine for cutaneous and other diseases, 
 and in the household for destroying vermin. 
 Taken internally it is a violent poison, corrod- 
 ing the parts with which it comes in contact. 
 
 CORSETS. — As usually worn, corsets have 
 no support from the shoulders, and conse- 
 quently the entire weight of the dress.petticoats, 
 etc., resting upon or above them, presses upon 
 the hips and abdomen, and this in such a way 
 as to disuse and weaken some of the most im- 
 portantsupportingmusclesoftheabdomen.and 
 
 impede abdominal breathing. Of course such 
 an unnatural mode of dressing is injurious at 
 best— curvature of the spine being a common 
 result ; but wheh'to'o tightly laced, as they gen- 
 erally are, they compress the lungs and heart, 
 thus impeding the vital functions of respiration 
 and circulation, and producing debility and not 
 infrequently the most terrible organic diseases. 
 Corsets should always be made to pass over 
 and derive support from the shoulders ; and 
 the metal plate or busk up the front should be 
 dispensed with entirely. It is a great improve- 
 ment also to use a silk cord, instead of cotton 
 or linen, for lacing them. 
 
 COSMETICS. — This term is usually applied 
 to substances used for the, purpose of beautify- 
 ing the skin. They may be divided into two 
 kinds : those which are injurious and even 
 dangerous by reason of some of the ingredients 
 of which they are really composed '.: and these 
 which, though harmless in themselves, are high- 
 ly injurious when applied to the sTdn, because 
 they arrest that insensible perspiraijoji' through 
 the pores by which the temperattire^of the^j&Day 
 is preserved and a large part of its refuse mat- 
 ter thrown off. Under the first class fall near- 
 ly all those French preparation's, so often used 
 in the toilet, such as Pearl-white, beruse, Rouge, 
 and the like ; these are never composed of the 
 harmless materials which are claimed to be em- 
 ployed, and in Rouge arsenic has repeatedly 
 been detected. The least objectionable article 
 used as a cosmetic is the mixture of hydrated 
 oxide of bismuth with the- subnitrate of the 
 same metal, known as the magister of bismuth. 
 Applied to the skin, its only injurious effects 
 appear to be the interruption of the insensible 
 perspiration referred to above, which after long- 
 continued use produces a tendency to clammi- 
 ness ; a slight nausea, too, is sometimes experi- 
 enced in consequence of its use, accompanied 
 with spasms and flatulence. It has the disa- 
 greeable quality, however, of turning black on 
 the face when exposed to sulphuretted hydro- 
 gen, a gas frequently met with in badly-ventila- 
 ted rooms, and, indeed, everywhere that gas or 
 sewers exist. The perfume of onion also has 
 a tendency to turn it black. There is nothing, , 
 it must be borne in mind, that can really beauti- 
 fy the skin except bathing, exercise, and a reg- 
 ular compliance with the Taws of health. 
 . COSTIVENESS. (See CONSTIPATION.) 
 
 COTTON. (See Clothing.) 
 
 COUGH. — A cough is merely the symptom 
 of some other disease, and gives warning of 
 danger. It should never be doctored as such, 
 but its treatment must depend on the disease 
 by which it is caused. When it is aggravated 
 by a constant titillation in the throat relief 
 may be had by dissolving a bit of hoarhound 
 or lemon candy in the mouth and swallowing 
 the saliva. A pinch of salt dissolved on the, 
 tongue is also good. When the coiigh is 
 simply the accompaniment of a cold, the fol- 
 l<5*hig is a good remedy: — Mix eight tea- 
 spbonfuls of molasses, forty of vinegar, two 
 of^antimonial wine, and four drops of laud- 
 
COUNTERPANE. 
 
 COW 
 
 127 
 
 anum ; take two teaspoonfuls at night and one 
 in the morning. 
 
 When a child has a cough as an accompani- 
 ment of a cold, quite small doses of syrup of 
 ipecacuanha are usually very good. To a 
 child only a month or two old, the syrup of 
 tolu may be given in doses of one-fourth of a 
 teaspoonful, in a teaspoonful of water, every 
 three or four hours. When the dhild is Older, 
 say three but under six months, use the syrup 
 of ipecacuanha, but of this only three to five 
 drops in a teaspoonful of water, once in three 
 or four hours. From the sixth to the twelfth 
 month, five to twelve drops may be given ; and 
 during the second year from a fourth to a 
 half teaspoonful. When these doses cause 
 vomiting, let a longer interval elapse between 
 them. For children' that are over two years 
 old, nothing is better than the old-fashioned 
 " brown mixture," which is made thus : — Take 
 of powdered gum arabic, two drachms ; extract 
 of liquorice, two drachms ; boiling water, four 
 
 ounces (one gill). Dissolve the gum arabic "leave them unmilked, in order that their dis 
 
 and liquorice in the water, and add of wine of 
 antimony, two drachms (two teaspoonfuls), and 
 of laudanum, twenty drops. The Wedicine 
 should be thoroughly shaken up before the 
 dose is poured out. Half a teaspoonful may 
 be given every three hours to a child under 
 four years, and may be increased to one tea- 
 spoonful, given with the same interval. For 
 an older child, a correspondingly larger dose 
 may be given ; the proper quantity may be 
 judged of from the fact that the dose for an 
 adult is one tablespoonful. This mixture will 
 not keep well in a warm place, and small quan- 
 tities should therefore be made at once. 
 COUGH-CANDY. {See Candy.) 
 COUNTERPANE. (To clean.)— White cot- 
 ton counterpanes should be washed in a large 
 quantity of strong suds twice over, scalded, 
 and then rinsed in clear cold water ; on no 
 account wrung, but carried to the drying ground 
 in a washing-tub and spread out over the line. 
 Before they are thoroughly dry, they should 
 be folded quite smooth and flat, and left in that 
 state for ten or twelve hours, after which they 
 should be opened and aired, to get rid of the 
 musty smell. 
 
 COW. — In the following observations we 
 confine ourselves to treating of cows intended 
 for the domestic dairy. Cows may be bought 
 at any of the markets or fairs throughout the 
 country, and cost from 60 to 125 dollars. It 
 is important in selecting one that she should 
 be. a good milker, and in healthy condition, 
 though if a rich milker she may be very lean. 
 Indeed, this is a good sign, if the cow is evi- 
 dently vigorous and is in full milk — it indicates 
 that she secretes fat with the milk rather than 
 in the flesh. By way of suggestion on these 
 points we quote from Mr. R. L. Allen's treatise 
 on "Domestic. Animals." He says : "There 
 are certain points in a good milker that can 
 hardly be mistaken. She should be descended 
 from the best milking stock; her head should 
 be small or of medium size, muzzle fine, and 
 
 nostrils flexible and expanded ; face long, 
 slender, and dishing; cheeks thin ; eyes full, 
 mild, and prominent ; horns delicate and waxy ; 
 long, thin, lively ear, with the inside of an 
 orange color ; neck thin and small at' its junc- 
 tion with the head ; deep chest, but not too 
 heavy before ; back level and broad ; well 
 ribbed ; belly large ; low flanks ; wide thighs, 
 but thin ; short legs, and standing well apart ; 
 large milking veins; loose, capacious udder, 
 coming well out behind ; good teats ; loose, 
 mellow skin, of a deep yellow; and a fine, 
 thick coat of glossy hair." But these de- 
 scriptive indications will be of little or no use 
 to a person inexperienced in the purchase of 
 cows ; and it is best to have the selection made 
 by some one skilled in the matter, in whom 
 confidence can be placed. In order to make 
 sure of obtaining a cow that will continue in 
 milk a long time, it is best to buy one with a 
 calf from a fortnight to a month old. It is a 
 common trick, in offering cows for sale, to 
 
 tended bags may impose on the buyer. It is 
 never safe to buy a cow that has been sub- 
 jected to this treatment. 
 
 A cow may have her first calf when between 
 two and three years old. The average time of 
 gestation is from 40 to 41 weeks ; though they 
 sometimes go only 34 and occasionally overrun 
 44. A dry, unoccupied stall or yard is best for 
 her to calve in ; and if there is any serious de- 
 lay or difficulty in the birth, she may be assis- 
 ted by placing the foetus in the right position, 
 and gently pulling it with every throe of the 
 dam. When, from neglect, a calf is dropped 
 in the yard or field, there is great danger of its 
 perishing (and this may imperil the life of the 
 cow). Should this happen, and the mother 
 take cold (which may be known by her shiver- 
 ing and refusing her food), she ought immedi- 
 ately to be driven into a warm place, together 
 with her calf, and fed with a warm bran mash 
 and a little hay, and should not be suffered to 
 drink cold water. 
 
 Before the calf has drawn all he wants at 
 morning and evening, the bag should be 
 quickly and thoroughly emptied of all the milk. 
 If strong and vigorous, the calf is the best 
 doctor for garget or caked bag. He may be 
 allowed to suck or not, at the option of the 
 owner; but if the cow is to be " dry-milked," 
 the calf should be separated from her as soon 
 as he is able to stand up. The cow should be 
 stinted in her food for two or three days, and 
 not fed freely for a week. Avoid fat in a breed- 
 ing cow. Too high feeding is the cause of 
 milk fever, caked bag, and a host of evils; 
 and very poor feed, except at calving time, is 
 almost equally objectionable. ! 
 
 A cow should be dried off at least for two 
 weeks before calving, and the milk should not 
 be used bv the family until four days after the 
 event. Always .see that the calf gets the first 
 milk of tlie cow. 
 
 Diseases. — Many cows are lost from the 
 want of knowledge how to treat, certain diseases 
 
128 
 
 COW 
 
 to which they are liable, so we include here 
 such remedies as can be easily applied, and 
 are likely to prove effective. 
 
 Caked Bag may be removed by washing 
 with warm water frequently ; poultice the bag 
 with belladonna leaves poultice,; in bad .cases 
 wash with a weak solution of carbolic acid, 
 
 Choking is usually caused by a root get- 
 ting stuck in the throat. If within arm's 
 length,, it may be removed by the hand. Or 
 pour down the throat a. pint bottleful of soft 
 soap, mixed with sufficient hot water to make 
 it run freely. Should this fail to remove it, 
 tie up the fore-leg with a small cord close to 
 the body, and give the cow a sudden start with 
 a whip. You may pass . a small smooth rod 
 easily down the animal's throat, inserting first 
 
 a .piec.e of wood o in it's mouth, and 
 
 keeping the rod pressed back of the wind-pipe. 
 
 Garget is an intense form of caked bag, and 
 shows itself in hajd bunches on the udder. 
 Bleed the cow, give a large dose of Epsom 
 salts, and wash the udder as in caked bag. 
 
 Hoof Ail is indicated by lameness, fever, and 
 a soft swelling just above the hoof. In all 
 these cases treat with carbolic acid and keep 
 the hoof clean. 
 
 Hoven is a temporary ailment, caused by 
 eating too freely of fresh and generally wet 
 clover, or other succulent food. It is known 
 by the swelling of the paunch, and difficulty of 
 breathing, and unless speedily relieved, suffoca- 
 tion and death will ensue. The paunch is full 
 of gas, caused.by the decomposition of the food. 
 In the early stages, when. not too severe, it may 
 be cured by any of the following remedies : — A 
 pint of gin poured down the throat. From one 
 to two pints of lamp or other oil. Strong brine. 
 A tablespoonful of hartshorn in a pjnt of water. 
 A wineglassful of gunpowder,, mixed with cold 
 lard and forced in balls into the stomach. A 
 teaspoonful of unslaked lime, dissolved in a 
 pint of warm water, shaken and given imme- 
 diately. A pint of tolerably strong ley. By far 
 the best treatment of Hoven, however, is half 
 an ounce of carbonate of ammonia,, in a pint of 
 cold wzttr-^-or pour cold water over the back; 
 when very bad cases occur, puncture with a 
 trochar or knife, half way between the last rib 
 and the hip and four inches from the spine, to 
 let out the gas. 
 
 Mange or Scab i? denoted by the ani- 
 mal rubbing the hair off the eyes and other 
 parts ; the skin is scaly or scabby, sometimes 
 appearing as if covered with large seed-warts. 
 Wash the skin with soap and warm water, and 
 rub the spots with a mixture of sulphur and lard. 
 When the skin is cracked take one pound of 
 sulphur, a quarter of a pound of resin, two 
 ounces of mercurial ointment, and one pint of 
 linseed oil ; melt the resin and warm the oil, 
 and when partly cooled, stir in the sulphur ; 
 when cold add the mercurial ointment, mixing 
 all' well. Rub this thoroughly with the hand 
 on the affected parts. Mange is in all animals 
 a parasitic disease. Wash with a solution of 
 carbolic acid i to 20 or 1 to 30 of water. 
 
 Milk Fever is caused by cows being in high 
 condition at the time of calving ; it can almost 
 always be avoided by keeping them in mode- 
 rate feed and flesh. To cure, bleed freely, 
 say six to ten quarts ; then give from one to 
 one and a half pounds of Epsom salts, to be 
 repeated in half-pound doses every six hours 
 till the cow purges freely. When purgatives 
 are tardy in their action an injection of warm 
 water and soap should be given. Only bleed 
 in early stage, keep the animal moving every 
 20 minutes, and give drenches. 
 
 Scour,, or diarrhoea, may be cured by giving 
 any of the fixed cils. t pt, or an ounce of 
 powdered chalk, nurse well and give good food. 
 Diarrhoea is" caused by the presence of- an 
 irritant in the stomach, which must be removed. 
 
 Sore Teals may be cured by rubbing them 
 with goose oil, cream, or new milk. Or wash 
 the bag and teats with warm water, and apply 
 the ointment: melt together one ounce of yel- 
 low wax and three ounces of lard, and when 
 «cpol rub in a quarter of an ounce of sugar cf 
 lead, and a drachm of alum finely powdered. 
 
 Warts are of two kinds : the first, on the 
 cuter skin, may be removed by rubbing with 
 cr.rrphorated olive oil. The other kind pene- 
 trate into the flesh and may te removed by 
 a ligature of fine thread or silk ; tic it tightly 
 round the wart, and it will fall off in a few 
 days. 
 
 Wounds. In simple wounds always catch the 
 skin together with two or three stiches, having 
 first well cleansed the part. Then, place over 
 this a small rag wet with water only, with 1 or 
 2 drops of carbolic acid ; over this place some 
 India rubber or oil silk, the object is merely 
 to exclude the air and prevent decomposition. 
 Dry earth is useful in cases where there is a 
 great discharge of matter. 
 
 Food. — The modes of feeding cows are tech- 
 nically divided into grazing, or feeding on grass 
 in the fields ; soiling, or giving them green food 
 cut and taken into the house ; and slall-feediftg. 
 which is confined chiefly to hay and grairj, 
 together with succulent roots, either raw or 
 steamed. Notwithstanding all that has been 
 sa^d concerning the good qualities of certain 
 roots and artificial grasses, experience has 
 shown that no food is comparable to good nat- 
 ural early pasture for milch cows ; for not only 
 does it yield a greater quantity of milk, but the 
 flavor of grass butter may always be distinr 
 guished by its superior richness and delicacy, 
 from that made of milk produced by feeding in 
 the stall. Roots of all kinds, as carrots, pars- 
 nips, mangel-wurzel, and potatoes are excellent 
 food for cows, as also are peas and cotton-seed^ 
 Turnips are much used, but unless fed immedi- 
 ately after milking, they impart a disagreeable 
 flavor to the milk and butter. In the winter,, to 
 keep cows in the best condition for milk, they 
 should have abundance of hay (clover-hay is 
 best), and cornstalks cut up, thoroughly soaked 
 in water for half a day, and then sprinkled with 
 corn-meal ; oil-cake is good. The amount of 
 meal may vary; but corn-meal alone, in large 
 
COWPOX 
 
 quantities, is too heating. Common salt is* much 1 
 relished by cows, and, when added in moderate 
 quantities to their food, is said to improve their 
 milk as well as their general health. 
 
 The best time to feed cows is as soon as 
 possible after daylight in the morning, at noon, 
 and a little before sunset, leaving sufficient 
 intervals for them to lie down and ruminate. 
 
 The water given to cows should be of the 
 purest kind, and they should have access to it 
 at all times, or have it frequently offered to. 
 them. Some recommend stirring a handful of 
 corn or oat-meal in each draught occasionally. 
 
 Milking. — This is an important operation, 
 and unless it is properly done, not only will a 
 reduced yield of milk be the result but the 
 cow herself will be spoiled. It is best to milk 
 twice a day, at intervals of about twelve hours, 
 though if a great deal of milk is given it pays 
 to milk three times a day, as nearly as possible 
 eight hours apart. In milking, sit with the left 
 knee close to the right leg of the cow, the head 
 pressed against her flank, the left hand always 
 ready to ward off a kick, which the gentlest 
 cow may give almost without knowing it, if her 
 tender teats be cut by long nails, or if a wart 
 be hurt, or her bag be tender. Put the fingers 
 round the teat, close to the bag ; then firmly 
 close the forefinger, immediately squeezing 
 with the other fingers. The forefinger prevents 
 the milk from flowing back into the udder, 
 while the others press it out. A cow must be 
 stripped dry every time she is milked or she 
 will gradually dry up. Moreover, not only will 
 the quantity of milk be diminished, but the qual- 
 ity will also be inferior ; the first of the milk 
 is poorest, and it gradually becomes richer 
 until the last drainings of the udder are nearly 
 as rich as cream. Never stop while milking, 
 as this may cause some cows to hold up their 
 milk. 
 
 COWPOX. — The disease caused by vacci- 
 nation. It is in the vast majority of cases 
 nothing more than a slight fever which lasts 
 while the pustule is in its most inflamed stages, 
 and requires no special treatment. In those 
 few instances where vaccination causes a vio- 
 lent fever it is generally complicated with some 
 other causes, and cannot be treated without 
 medical advice. 
 
 CRAB. — Though not so popular as lobsters, 
 crabs are among the most pleasantly flavored 
 fish of their class. They are in season frjm 
 June to January, but are considered to be more 
 wholesome in the cold months. The middling 
 size, when heavy, lively, and possessed of large 
 claws, are the best and sweetest ; if light, they 
 are poor and watery. When drabs, are stale, 
 the eyes look dead, the claws hang ; down, and 
 there is no muscular activity ; in this condition 
 they are not fit to eat. The female is consid- 
 ered inferior to the male, and may be distin- 
 guished by the claws .being smaller, and the 
 apron, which appears on the white or under 
 side, larger. Soft-shell Crabs are deemed a 
 great luxury ; but they must not be kept over 
 night, as the shells harden in twenty-four hours. 
 9 
 
 CRACKNELS 
 
 129 
 
 Boiled. — Crabs must be put on the fire with 
 the water cold ; if put into hot water, they have' 
 the extraordinary faculty of " shooting " their 
 claws', which spoils them. Heat gradually, and 
 boil half an hour. Then put them in a dish, 
 face downwards, to dry. 
 
 Cold Dressed (or Deviled) Crab.— Open 
 boiled crabs by raising the body from the shell 
 without breaking the latter. Carefully remove 
 the gills and other uneatable parts. Pick all 
 the white meat from the claws and body ; do 
 the same with what is good of the inside, i.e., 
 
 Dressed Crab. 
 
 the white and yellow curd and the coral. Chop 
 these tolerably fine ; mix them together, season- 
 ing with oilj'viwegar, mustard and pepper; then 
 return them to the empty shell, which must pre- 
 viously have been cleaned, and send to the 
 table garnished with sprigs of fresh parsley. 
 Accompany it with rolls and butter. 
 
 Hot Dressed (or Deviled) Crab. — Pick and 
 prepare the meat as .bef pre, adding bread-crumbs 
 and pounded mace or grated nutmeg to the sea- 
 soning. Warm the whole gently in a sauce-pan ; 
 replace ; it in the crab-shell ; sprinkle bread- 
 crumbs over the top, and brown in a hot oven. 
 Serve as soon as browned. 
 
 Plain. — Crab allowed to stand until it is cold, 
 then opened and with its claws cracked, accom- 
 panied with a little fresh salad, is as agreeable 
 arid wholesome a way as any of serving it. 
 
 Salad. — Crabs make a perfect salad. Use 
 Mayonnaise dressing. See Salad. 
 
 Soft-Shell Crab. — Pull off the spongy sub- 
 stance from the sides and the sand-bags; 
 wash carefully in cold water, and wipe dry. 
 Put them into a pan of hot lard or butter, and 
 fry them to a light, crisp brown. If lard is 
 used, a little salt must be added ; butter is salt 
 enough. Serve hot, garnished with sprigs of 
 green parsley. This is a delicious dish. 
 
 CRACKERS. — Rub six ounces of butter 
 into two pounds of sifted flour ; dissolve one 
 teaspoonful of saleratus in a wineglassful of 
 milk and strain it on the flour ; add a, teaspoon- 
 ful of salt, and enough milk to enable you to 
 roll the dough out. Beat it with a rolling-pin 
 for .half an hour, roll it out thin, cut into cakes 
 with a tumbler, and bake in a moderately quick 
 oven till crisp and hard. 
 
 CRACKNELS. — Beat up thirteen eggs witih 
 a quarter of a pound of powdered loaf sugar 
 until they arc quite light; then stir in three 
 pounds of flour and a quarter of an ounce of 
 sal-volatile reduced to a very fine powder. 
 Mix these well together and roll the paste out 
 
130 
 
 CRADLES 
 
 CRAPE 
 
 thin ; cut out the cracknels with a wineglass 
 or tumbler, throw them into boiling water for 
 one or two minutes, then put them into cold 
 water. After they have remained there three 
 minutes take them out and bake in a rather 
 quick oven. These are very delicate and eatable. 
 
 CRADLES. — The use of cradles for rocking 
 babies to sleep is now very generally con- 
 demned by medical writers as injurious to the 
 brain and paralyzing to the nervous system. 
 A French physician goes so far as to declare 
 it to be a source of idiocy and mental weak- 
 ness. Even on grounds of convenience, how- 
 ever, their use should be abandoned. When 
 once a child becomes accustomed to being" 
 rocked asleep he will never go to sleep, without 
 it, nor even lie down ; whereas if children are 
 dealt with properly, it is surprising how early 
 they can be taught to lie down alone and go to 
 sleep without waiting to be soothed. Rocking 
 is only liked by nurses, who find "it 'convenient 
 for putting babies to sleep when they ought, 
 perhaps, to be carrying them about in the open 
 air. 
 
 CRADLE. (Wine.)— A small basket, like 
 that shown in the engraving, used in serving 
 Burgundy, Latour, and other wines which 
 throw down a precipitate. The precipitate or 
 " dregs " being deposited on the side of the 
 bottle, the wine can be poured off clear, which 
 it is impossible to do when the bottle is shifted 
 
 Wine Cradle. 
 
 from a horizontal to an upright position,- as in 
 serving in the ordinary way. The wine should 
 of course be placed in the cradle on the same 
 side on which it , lay in the bin, with as little 
 agitation as possible. Hence it is well to have 
 a uniform plan of storing bottles — with labels 
 up or down. 
 
 CRAMP. — A violent and involuntary muscu- 
 lar contraction. It is, perhaps, most readily 
 induced by cold, especially after prolonged 
 exercise. This is probably the reason why it 
 so often occurs in swimmers, and is supposed 
 to account for a good many of the lives lost by 
 drowning. The best remedy for Cramp is rub- 
 bing, especially with some stimulant applica- 
 tion, such as spirit; but it is the rubbing 
 which is most valuable. (See Colic.) 
 
 CRANBERRY.— A well-known native fruit, 
 growing wild in rich, moist low lands'," and pro- 
 ducing large crops without cultivation. The 
 cultivated fruit, however, is the largest, most 
 perfect, and of the best flavor. The season for 
 the fresh fruit commences about the ist of 
 September and continues until April ; .but they 
 can be dried in the sun and, in this condition, 
 kept throughout the year. • There are several 
 
 varieties of cranberries, but only_ two at present 
 extensively cultivated or found in the markets : 
 these are the cherry and the bell, the former 
 resembling the cherry in appearance and being' 
 considered the best ; while the bell is oval in 
 shape- and somewhat the larger of the two. 
 Cranberries make excellent pies, tarts, jellies, 
 etc., and are unrivalled as an accompaniment 
 for turkey and other poultry, and for game. 
 They are considered astringent, and are 
 thought to restore the appetite ; and they are 
 sometimes fermented into an intoxicating 
 liquor, which is put into whiskey to disguise its 
 peculiar flavor. 
 
 (See Compotes, Jellies, Pies, Preserves, 
 and Tarts.) 
 
 Sauce (Cranberry.)— Choose light colored 
 cranberries; look them over and take out all 
 that are defective ; wash them well, and put 
 them over the fire more than covered with cold 
 water"; cover the saucepan and cook until the 
 skins are tender, adding more water if necessa- 
 ry ; add a pound of granulated sugar for every 
 pound of cranberries, let them simmer ten or 
 twelve minutes, then put them away in a wide 
 mouthed crock and keep them covered. 
 
 Tea. (Cranberry.) — Select nice ripe cran- 
 benries ; mash them, pour boiling water on 
 them, and then strain off the water and sweeten 
 it to taste ; grate nutmeg over the top. This 
 is a very pleasant drink for the sick. . 
 
 CRANE. — A long-legged, long-necked, and 
 long-billed bird, of the same species, as the 
 great blue heron. It sometimes, but very 
 rarely, makes its appearance in our markets, i 
 though It is very abundant in the Southern and 
 Western States from the middle of October to 
 the middle of April, and is said to be well 
 flavored and delicate when young. Cook like 
 wild turkey. 
 
 CRAPE.— A light, transparent stuffy, made 
 of' raw silk, gummed and twisted in the Brill, 
 and woven without crossing; when dyed black 
 it is much used for mourning. Crapes are 
 either crisped or smooth; the. former, being' 
 double,, expresses.the deepest mourning, and it 
 owes its peculiar appearance to a larger quanti- 
 ty of gum being-added to the silk in dressing it. 
 White crape is used in various dresses, Dut 
 soils very easily. China crape is a beautiful 
 variety, remarkably firm in texture and weighty 
 in substance, which is usually dyed in various 
 shades of pink and other gay colors, and used 
 in rich dresses, shawls, etc. 
 
 Cleaning Crape.— When a drop' of water 
 falls on black crape it leaves a conspicuous 
 white mark. To obliterate this, spread the 
 crape on a table and plade underneath the 
 stain a piece of old black silk; with a large 
 camel-hair brush dipped in "common ink, go 
 over the stain, and then wipe off the ink with a , 
 bit of old soft silk. It will dry immediately, 
 and the stain will be seen no more.— Old rusty 
 black Italian crape may be made to look as good 
 as new by dipping it in skimmed milk and water 
 (equal parts), with a bit of glue in it, made 
 scalding hot ; after dipping the crape, clap and 
 
CRASH 
 
 CRESS 
 
 131 
 
 pull dry like muslin. — China crape scarfs, if the 
 fabric be good, can be washed as frequently as 
 may be required without injuring them. Make 
 a strong lather of soap and water, suffer it to 
 cool ; when cold, or nearly so, wash the scarf 
 quickly and thoroughly, and dip it immediately 
 in cold hard water in which a little salt has 
 been thrown (to preserve the colors); rinse, 
 squeeze, and hang it out to dry in the open air, 
 when the more rapidly it dries, the cleaner it 
 will be. 
 
 CRASH. — A kind of coarse linen cloth, 
 mu;h used for towels, tablecloths, and the 
 like. It comes of various qualities and kinds, 
 some being figured and very closely woven, 
 while others are coarse and flimsy. 
 CRAZINESS. (See Insanity.) 
 CREAM — To procure the largest amount 
 of cream, the milk should be placed in very 
 shallow pans, never more than three inches 
 deep. Twelve hours in summer, and twenty- 
 four in winter, will be sufficient time for the 
 milk to stand for "creaming," though it miy 
 often be kept longer with advantage. Three 
 quarts of really good milk will produce about a 
 pint of cream. The cream should be removed 
 with a perforated skimmer which has been 
 dipped' in cold water to prevent the cream, 
 when thick, from adhering to it. It should be 
 kept in a deep covered dish in- a cool place, 
 where the temperature is uniform. The con- 
 sistency of cream increases by exposure to 
 air. In three or four days it becomes so thick 
 that the vessel which contains it may be invert- 
 ed without spilling it. In eight or ten days 
 more it becomes a soft solid, arid its surface 
 becomes tough ; it has now no longer the 
 flavor of cream, but has acquired that of cheese. 
 This is the process for making cream cheese. 
 (See Cake and Ice Cream.) 
 
 Artificial Cream. — (To eat with stewed fruit 
 or tarts.) Take .--Fresh milk, I pt; sugar, I 
 tablespoonful ; eggs, yolks of 2. 
 
 Put a pint of new milk into a saucepan, add 
 a tablespoonful of sugar, set it on a very low 
 fire, or the hot iron plate of a cooking-stove ; 
 break into it the yolks of two eggs, and keep 
 stirring, always one way, until it becomes as 
 thick as ordinary cream. It must never reach 
 the boiling point. 
 
 Coffee Cream. -Take .--Cream, 3 pts ; ground 
 coffee, 2 dessert-spoonfuls ; eggs, yolks of 8. 
 
 Into three pints of cream, put two dessert- 
 spoonfuls of ground coffee, arid sweeten to 
 taste. Boil it for half an hour; then let it 
 stand to settle. Pour off the cream from the 
 Coffee-grounds, and stir into it the yolks of 
 eight eggs; then simmer slowly until the 
 whole is of the consistency of thick boiled 
 custard. Serve in cups or glasses, like cus- 
 tard. 
 
 Lemon Cream. — Take .--Eggs, 3; lemons, 
 2 or 3 ; water, % pt : loaf sugar, %, lb. 
 
 Beat up well the whites of three eggs and the 
 yolk of one, and stir them together ; add the 
 juice of two large lemons or three small ones, 
 half a jjAif- ■ i water, and half a pound of loaf 
 
 sugar, pounded fine. Mix these togethei' 
 thoroughly ; set them over a slow fire, stirring 
 constantly the same way; when warm, put 
 in the rind of one lemon, peeled very thin. 
 When it thickens well, remove the lemon 
 peel, and take the cream off the fire. On no 
 account must it be allowed to boil. Serve in 
 custard-cups, or glasses. 
 , Orange Cream.— Made same as Lemon. 
 Tea Cream.-r-Ta^ .--Milk, 1 qt; green 
 tea, 2 oz ; cream, 1 qt ; eggs, yolks of 6. 
 
 Pour a quart of boiling milk over two ounces 
 of green tea in a teapot ; put the lid on, and 
 let it stand on a moderately hot part of the 
 stove for a quarter of an hour, Then pour off 
 the milk ; mix it with a quart of good cream ; 
 stir in the yolks of six eggs, well beaten ; 
 sweeten to taste ; end thicken over a very 
 gentle fire, stirring all the time. Serve as 
 before. 
 
 Whipped Cream— Whip one quart of thick 
 cream until it is stiff, taking care that it is not 
 overdone, as it then would produce butter. 
 When the cream is whipped, add one ounce- 
 of clarified gelatin, five ounces of powdered 
 sugar, one wineglass of brandy, one table- 
 spoonful of essence of vanilla, and the yolk of 
 one egg. Carefully rub a mould with the oil 
 of sweet almonds ; pour 'the cream into it, and 
 Set it away on ice. When about to serve, turn 
 it out on its dish, ornament the base with rasp- 
 berries, strawberries, apricots, greengages, or 
 peaches, or any bright, clear-colored fruit jel- 
 lies. This cream is used for the purpose of 
 garnishing Charlotte, Chantilly cake, merin- 
 gues, etc. 
 
 CREAM CHEESE. (See Cheese.) 
 CREAM OF TARTAR— Cream of tartar is 
 usually sold as a powder, but in this state is 
 almost always adulterated with chalk, clay, 
 gypsum, sand, or flour. It is best therefore to 
 buy it in the crystalline form in which it is re- 
 ceived from the French manufacturers ; it can 
 be pulverized at home in a mortar or piece of 
 cloth. Keep it tightly corked in a glass jar or 
 bottle.' 
 
 Beverage (cream of tartar). — Pour a pint of 
 boiling water on two teaspoonfuls of cream-tar- 
 tar ; sweeten to taste,, and flavor with lemon 
 peel. If this is too acid, add more boiling 
 water. This is a very refreshing summer 
 drink. 
 
 CRESS.— There are several species of this 
 pleasantly flavored and aromatic herb the shoots 
 of which are much used as a salad. -The most 
 common is the water-cress, which is found in 
 abundance on the banks of fresh, clear streams, 
 from March until May, and again from Septem- 
 ber to November. (See Water Cress.) An- 
 other kind is called garden-cress, or pepper 
 grass, -which is also eaten as a salad when 
 young.. It has a pleasant, refreshing, pungent 
 taste, and is abundant during the spring months. 
 A third species is called the winter-cress j this 
 is a much larger plant, which grows about 
 hedges, and the young leaves are used as a 
 salad during the greater part of the year. The 
 
132 
 
 CREWEL 
 
 CROUP 
 
 flavor of this variety is very punjcnt and bit- 
 ing. Still another species, is called Indian- 
 cress ax nasturtium. '(See Nasturtium ) 
 
 CREWEL. — A kind of woollen yarn very 
 slightly twisted. It comes in every color, and 
 is used in several kinds of embroidery. 
 
 CRIMPING. — The process of producing a 
 kind of plaiting or fluting on frills or ruffles. 
 It is done by a machine with two grooved roll- 
 ers, the lower of which is heated by a cylin- 
 drical piece of iron made red hot and inserted 
 in it. The crimping is performed merely by 
 putting the ruffles between the rollers when 
 they have become hot, and turning the .handle. 
 
 CROCKERY. (See Earthen-ware.) 
 
 CROCUS. — The only kind of Crocus known 
 to our gardens is the early blooming spring 
 bulbs. These are hardy little plants.. Plant 
 them two inches deep, in a sunny spot, about 
 the first of October, either by themselves or 
 as a border. Enrich the soil with a liberal 
 quantity of well-rotted cow manure and enough 
 pure sand to make it rather loose. Just before 
 the ground freezes up, a good covering of coarse 
 manure and straw should be spread over the 
 bed. In the spring rake off the straw, the 
 bulbs will be found well up, the white stalks 
 will soon turn green, and an abundance of 
 bloom will follow. As winter approaches, 
 cover them as befbre; they will bloom year 
 after year. 
 
 For blooming in the house the crocus is only- 
 valuable as an early flower, its blooms being 
 fugitive ; a few, however, planted with other 
 bulbs, produce a pretty effect. The soil for 
 them should be one.part loam, one part sand, 
 and water should be sparingly given. As soon 
 as the flowers fade, and the tips of the leaves 
 begin to turn yellow, water should be gradually 
 withheld, and the bulbs thus dried off. When 
 dry, the earth should be carefully shaken off, 
 and the dry bulb put away for the next autumn's 
 planting. Some of the choicest varieties of the 
 crocus are : — Grootverst, Caroline and Queen 
 Victoria, white ; Scotch, yellow ; David Rizzio, 
 blue; Albion, violet; Grand Lilas, lilac; Sir 
 Walter Scott, variegated; and Othello, very 
 dark purple. 
 
 CROQUETTES— Take 10 ozs of chicken, 
 freed of bone and skin, cut into smail neat 
 dice, with 2 ozs of mushrooms, and 2 ozs of 
 ham cut in dice also. Place on the fire I table- 
 spoonful of chopped shallot, 2 of chopped 
 parsley, 1 blade of pounded mace, a saltspoon- 
 ful of powdered thyme, white pepper and salt 
 to taste. Fry these in a sautoir with 2 ozs of 
 butter ; then add i\ ozs flour ; stir a minute, 
 then add I gill of broth; when it boils add the 
 mince, and the yolks of 2 eggs ; stir the mix- 
 ture until it leaves the bottom and sides of the 
 stewpan, then pour it on a well-oiled dish to 
 cool. Form it into any shape desired ; bread- 
 crumb in the usual manner ; fry them to a 
 clear yellow in plenty of hot lard, pile them 
 up on a napkin, and send them to the table at 
 once. 
 Croquette of Sweetbreads.— Cut 10 ozs of 
 
 sweetbread in small neat dice, 3 ozs of mush- 
 rooms, and 1 oz of red tongue in dice also ; 
 then incorporate with £ pint of reduced, alle- 
 mande sauce ; season with nutmeg, white 
 pepper, and salt ; 1 tablespoonful essence of 
 anchovies and a piece of chicken glaze. 
 Bread-crumb them in the usual manner, and 
 fry them in hot lard until they are of a light 
 brown. 
 
 Rice Wipe clean, in a dry cloth, seven 
 
 ounces of rice, put it into a clean stew-pan, 
 and pour on it a quart of new milk; let 
 it swell gently by the' side of the fire, and stir 
 it often that it may not stick .to the- pan, nor 
 burn ; when it is about half done, stir to it 
 five ounces of powdered sugar,, and six bitter 
 almonds beaten extremely fine.; the thin rind 
 of half .a fresh lemon may be added in the first 
 instance. The rice must be simmered until it 
 is soft, and very thick and dry ; it should then 
 be spread on a dish and left until cold, when 
 it is to be rolled into small balls, which must 
 be dipped into beaten egg, and then covered 
 in every part with the finest bread-crumbs. 
 When all are ready, fry 'them to alight brown. 
 in fresh butter, and dry them well before the 
 fire, upon a sieve reversed and covered with 
 a very soft cloth, or with a sheet of white blot- 
 ting-paper. Pile them in a hot dish, and send 
 them to the table quickly. {See Lobster.) 
 
 CROUP. — This most dreaded of all the dis- 
 eases to which children are liable, requires 
 immediate attention, for if neglected it may 
 destroy life in one or two days. It commences 
 with hoarseness and a short dry cough, which 
 in a few hours becomes husky, ana the cry 
 hoarse ; then the cough becomes peculiarly 
 metallic, or " brassy," as it is called ; the diffii 
 culty of breathing quickly increases, and soon 
 becomes very distressing, the child seems to 
 fight for breath and to require all its strength 
 to force the air in and out of the chest ; the 
 face is flushed, and the voice and breathing 
 make a peculiar crowing or ccoing sound which 
 it is impossible to describe, but which once 
 heard will never be forgotten. Unless the 
 disease is arrested, all these symptoms increase, 
 the difficulty of breathing becomes greater and 
 greater, and the child literally strangles to 
 death. Before describing the treatment to re 
 pursued, it may be well to explain that thero 
 are two varieties of croup, one of which is call, 
 ed membranous or true croup, and the othei 
 spasmodic croup. The spasmodic is of the 
 most frequent occurrence, but fortunately is 
 a very mild disease, and is seldom, very sel- 
 dom, fatal. The membranous is of much morcJ 
 rare occurrence, but it is very often fatal. At 
 first it is difficult to distinguish between them, 
 and it is because of this that it is wise to seek 
 the advice of a physician as soon as the attack 
 commences ; fortunately the spasmodic is rarely 
 liable to develop into the membranous. 
 
 Treatment. — To save a child when taken 
 with membranous croup, domestic remedies 
 must not be relied on. Night or day send ct 
 o7icefor a doctor. Till the doctor comes pro- 
 
CRUMPETS 
 
 ceed in this way : Keep the child in a warm 
 room, and give from half a teaspoonful to two 
 teaspoonfuls of syrup of ipecac, according to 
 the age of the child (half a teaspoonful to a 
 child under a year old, a teaspoonful when be- 
 tween one and two, and two teaspoonfuls when 
 over three); if this has no effect, repeat the 
 dose every fifteen minutes, and give warm water 
 to drink, until the child vomits freely ; put the 
 feet into hot water and mustard till the skin is 
 quite red ; and on the chest and well up to the 
 throat place a large poultice made of two parts 
 of oatmeal or bran and one part mustard, and 
 keep it on till it reddens the skin (which will 
 be but a short time in a young child). When 
 the disease is spasmodic croup, the effect of 
 the vomiting is usually to loosen the cough and 
 to restore it to a more natural sound ; when 
 this is done the distress is removed. This 
 variety of croup comes on most frequently in 
 the night, the child awaking from its sleep to 
 cough, or even coughing without waking. Af- 
 ter vomiting has occurred and the cough ceased, 
 the child often falls asleep at once, and may 
 pass the rest of the night without further trouble. 
 The disease, however, is very apt to recur at 
 the same time on the succeeding night, and 
 this should, if possible, be prevented. During 
 the intervening day the child should be kept 
 in a moderately warm room, and be given such 
 medicine as the doctor may direct. The follow- 
 ing old-fashioned remedy may do where nothing 
 better can be procured : Mix in a teacup equal 
 parts of molasses and good strong vinegar; 
 let it stand where it will just keep warm, and 
 give the child a teaspoonful as often as once 
 every hour. If the breathing becomes heavier 
 as night comes on, repeat the vomiting and 
 poulticing as before; 
 
 A child that is subject to attacks of spasmodic 
 croup should be guarded with unusual care 
 from changes of the weather, and all those 
 influences which are found by observation to 
 precede the paroxysms ; and the clothing should 
 be carefully arranged to protect the chest, and 
 in general to keep him more constantly warm. 
 A child that has survived one attack of mem- 
 branous croup, (a very rare object, because the 
 disease is almost always fatal,) should be still 
 more carefully guarded against all these in- 
 fluences. There is no advantage in excessive 
 anxiety ; yet it must be felt, under the circum- 
 stances, that the child's life hangs on a more 
 slender thread than that which before sustained 
 it. At all events, wash such children, and all 
 children, once or twice daily, in cool or cold 
 water, and rub them .warm afterwards. You 
 will thus harden them and render them less 
 liable to be influenced by changes of tem- 
 perature. 
 
 CRUMPETS. — L Take .--Raised bread dough 
 3 teacupfuls ; melted butter or cream, % tea- 
 cupful; eggs, 3; milk. 
 
 Take three cups of raised bread dough and 
 work into it, with the hand, half a teacupful of 
 melted butter or rich cream, three eggs, and 
 enough milk to make a thick batter. Turn it 
 
 CUCUMBERS 
 
 133 
 
 into a buttered bake-pan, let it stand until it 
 is light, and then put it into the oven ; it will 
 bake in half an hour. Or the batter may be 
 put into tins and cooked like muffins. 
 
 n. Take .--Same as before, with a teacupful 
 of white sugar added. 
 
 Take three teacupfuls of raised dough, and 
 work into it half a teacupful of melted butter ; 
 beat together three eggs and a teacupful of fine 
 white sugar, and add them to the dough ; put 
 it into buttered pans and bake twenty uvinutes. 
 
 CUCUMBERS. — The cucumber, though 
 usually regarded as a vegetable, -is botanically 
 one of the fruits, and belongs to the order of 
 melons. Almost the only way in which cucum- 
 bers are used in this country is in salad, alid 
 when young, for making pickles ; but in Eng^ 
 land, France, and Germany, they are dressed 
 for the table in various ways, of which frying 
 is one, and are said to "be much more whole- 
 some when thus prepared than when eaten raw. 
 In cultivation, the cucumber requires a sunny 
 situation, a deep and rich soil, and plenty of 
 moisture. The seed should be planted as.soon 
 as the frost is out of the ground, in hills about 
 two feet apart each way. They will grpw with 
 scarcely any care ; though the young plants are 
 subject to the depredations of numerous insect 
 foes. The best way ,.to. prevent these is to 
 cover the plants with, boxes having gauze tops, 
 which should be kept over them until the fo- 
 liage is large and abundant. As an early veg- 
 etable, scarcely any other can be as successful- 
 ly forced in the hot-bed ; but the best sort 
 should be selected for this purpose. Cucumbers 
 begin to make their appearance from the South 
 in April ; in the Middle States they ripen about 
 the middle of June, and so continue in the mar- 
 ket until November, after which they are found 
 in a cured state or pickled. (See Pickles.) 
 
 Fried Cucumbers. — Pare and soak in cold 
 water half an hour ; then cut them lengthwise 
 into very thick slices, throw them into ice 
 water, and after they have remained ten min- 
 utes, take them out and wipe each slice dry 
 with a cloth. Sprinkle with pepper and salt, 
 roll in flour, and fry to a light brown in butter 
 or lard. This is the best way of cooking cu- 
 cumbers, and prepared thus they are far more 
 wholesome than when raw. 
 
 Raw Cucumbers. — Select those in which 
 the middle is yet crisp and hard, pare them 
 well, and cut crosswise in very thin slices'; 
 dress with salt, pepper, and vinegar, and let 
 them stand half an hour in a cold place before 
 serving. A little olive or sweet oil may be 
 added for those who like it, and a few slices of 
 onions mingled with the cucumbers is a great 
 improvement and renders them more digestible. 
 
 Stewed Cucumbers. — Pare the cucumbers, 
 cut them into quarters lengthwise, take away 
 the seeds, and stew them in butter until quite 
 tender. On removing, sprinkle them with salt 
 and pounded mace. A portion of the juice 
 remaining in the sauce-pan may be thickened 
 with flour and poured over them. 
 
 Stuffed Cucumbers. — This is a German 
 
134 
 
 CULLENDER 
 
 CURRANT 
 
 dish. Peel the cucumbers whole, scoop the 
 seeds out carefully at the stalk end, and fill the 
 cavity with a stuffing composed of minced cold 
 veal, bread-crumbs in small quantity, eggs, and 
 finely chopped lemon peel. Put butter in a 
 stew-pan and when it is melted, lay the stuffed 
 cucumber in it and' add a little pepper, mace, 
 and chopped onions ; cover with good broth 
 and stew gently till well done — say half to three 
 quarters of an hour. Then take the cucum- 
 bers carefully out of the broth, and arrange 
 them on a dish. Reduce and thicken the broth 
 by boiling down ; strain it, and pour while very 
 hot over the cucumbers. 
 
 CULLENDER. (See Colander.) 
 
 CUMMIN SEED.— The fruit or seed of the 
 cummin plant, cultivated in the East from the 
 earliest times. They have a bitter, aromatic 
 taste, and a peculiar fragrance, and though sel- 
 dom used in this country, enter largely into the 
 composition of French ragouts and other dish- 
 es. They are also put into liquors. 
 
 CUPHEA. — The most desirable plant of this 
 family for culture is the little Mexican b. ignea, 
 which blooms very profusely and for a long 
 time. Plant the seed in June or July in a soil 
 of about three parts loam and one each of sand 
 and manure ; it grows about a foot high and is 
 always in bloom. In autumn the plants may be 
 potted and removed to the house, where, if 
 watered freely, they will be covered all winter 
 with a profusion of bright scarlet tubes, tipped 
 with a ring of black and white. 
 
 CURACOA.— A liqueur first made in the 
 island of that name. A fair quality can be 
 made at home by taking the rind of six oranges, 
 peeling off as thin as possible, without retain- 
 ing any of the white skin. Put it into a glass 
 jar with a cover closing tight ; pour over it a 
 quart each of best brandy and rectified spirits 
 of wine. Let it steep in a warm place for a fort- 
 night; then strain the liquor carefully away 
 from the orange peel. Melt two pounds of 
 \o£i sugar into a wineglassful of water; and 
 when nearly cold, pour it into the liquor, stir- 
 ring well. Then bottle it off, and use as re- 
 quired. (See Liqueurs. - * 
 
 CURD. (See Cheese.) 
 
 CURRANT. — There are several varieties of 
 this well-known garden fruit, but the chief 
 division is into red and black currants. The 
 latter is of a different species from the common 
 currant,, not having the same flavor but a flat 
 and strong taste, and is considered best for jam, 
 jelly, etc., especially for the sick. The cultiva- 
 tion of the currant is extremely easy, as jt will 
 grow in almost any garden soil, in the open sun 
 or in the shade of fences, when the fruit is long- 
 er in ripening but still sure. In planting, select 
 well-ripened, straight, short shoots, removing 
 all the buds or eyes from the lower portions 
 which are to be inserted in the soil, which will 
 prevent future " suckers " from springing up 
 around the stem. After the stem has been trim- 
 med upright for two or three feet, a thin spread- 
 ing head should be carefully grown by trimming 
 off all superfluous wood as, it makes its appear- 
 
 ance. About mid-summer the ends of the fruit, 
 bearing branches should be pinched off, in, 
 order to allow the strength of the plant to go 
 into fruit. But the currant will reward the least 
 degree of attention that can be given to it, and 
 is on this account one of the most desirable of 
 the smaller garden fruits. Among the best 
 varieties are Cherry, Red, White-Dutch, and 
 IVMle-Grape. The green currants are much 
 sought after, just before they begin to color or 
 grow red, for pies, tarts, etc. They are gener- 
 ally in market about the first of June ; in July 
 they ripen, and will then remain on the bushes 
 until September, especially if covered. (See 
 Cake, Custard, Jam, Jelly, Pies, Pre- 
 serves, and Tarts.) 
 
 Dried Currants are imported from abroad, 
 and are sold in grocery stores and occasionally 
 in the markets. The best come from the Levant 
 and the Grecian islands, and the new-driedfruit 
 arrives here in December and January. 
 
 Raw. — Select nice fresh currants and stem 
 them carefully ; sprinkle powdered sugar liber- 
 ally over the bottom of a dish, put in a thick 
 layer of currants, sprinkle in more sugar, add 
 another layer of currants, and continue until 
 the desired quantity is prepared. Set on ice 
 until time to serve. Currants prepared in this 
 way are one of the most cooling and refreshing 
 of fruits. 
 
 Stewed. (See Compotes.) , 
 
 Wine (Currant). — L Take .--Currants ; water ; 
 sugar ; brandy ; alum. 
 
 Select ripe currants, stew them, mash thorough-, 
 ly, and strain. To one gallon of the juice add 
 two of water, and to each gallon of this mixture 
 add three and a quarter pounds of sugar,. a gill 
 of brandy, and a quarter of an ounce of pow-. 
 dered alum ; put the whole into a clean cask to 
 ferment. In March draw off, add another gill 
 of brandy to each gallon, and bottle. It will be 
 fit for use in six months, but improves with age. 
 
 XL Take /-Currants ; sugar ; cream-tartar. 
 
 To each gallon of juice of white currants, add 
 three and a half pounds of sugar ; stir them 
 well together, let the liquor stand twelve hours, 
 and then pour it into a clean wine-cask, adding 
 six ounces of cream-tartar (powdered ) to each 
 ten gallons, and mixing it well. Let it ferment 
 three months, covering the bung-hole with a 
 tile ; then bung down closely, and leave the 
 spile-p'eg rather loose, examining occasionally 
 for six months, when it may be bottled. This 
 will make a clear white wine of delicious flavor. 
 
 III. Take .--Honey, 8 lbs; boiling water, 15 
 galls ; currants, 8 lbs ; sugar ; eggs and cream- 
 tartar. . 
 
 Dissolve eight pounds of honey in 1 5 gallons 
 of boiling water ; strain and add the juice of 
 eight pounds of red or white currants. Fer- 
 ment for twenty-four hours, and then to every 
 gallon of the liquor add a pound of sugar. 
 Clarify with whites of eggs and cream-tartar 
 (an ounce of the latter with the, whites of two 
 eggs) and bottle. This is the French way, 
 
 IV. (Black Currants).— Take .--Currants; 
 loaf sugar ; cream-tartar ; yeast 
 
CURRY 
 
 To a gallon of water allow a gallon -of pick- 
 ed currants ; -squeeze the cummts lightly, and 
 then put both into a boiler, boil ten minutes, 
 and strain off the liquor. Press the currants 
 again, adding water to make up for loss by boil- 
 ing, and strain it into the first liquor. Add to 
 each gallon of tlie liquor two and a half pounds 
 of loaf sugar and one ounce of cream-tartar; 
 bring the whole up to a temperature of 85 ; and 
 add a quarter of a pint of fresh yeast to every 
 five gallons. Put it in a cask, where the long- 
 er it is kept the better it will be. 
 
 CURRY. — Almost any kind of meat can be 
 made into curry, though chicken and veal are 
 the best. Cut any fowl, rabbit, or game into 
 joints suitable for serving; meat or fish into 
 pieces. Put four ounces of butter into a stew- 
 ptan ; when it is melted, put in the meat or fish, 
 with a couple df sliced onions, and fry over a 
 brisk fire till the meat is nicely browned ; then 
 stir in half a pint of broth, and let all simmer 
 for twenty minutes. Put into a tea-cup one table- 
 spo.onful of curry-powder, the same, of flour, and 
 a teaspoonf ul of salt ; mix these together with 
 a little cold water, and put them into the stew- 
 pan, shaking all well together until the curry 
 boils. Then take it off the fire, let it simmer 
 by the side for twenty minutes longer, add a 
 tablespoonful of melted butter and the juice of 
 half a lemon, and give a final stir up. Serve hot, 
 accompanied by boiled rice. 
 
 In all curries the quantity of curry-powder 
 used must depend first upon its age and 
 strength ; and secondly, on the degree of spici- 
 ness desired. Many persons who are fond of 
 curry find it disagree with them when too much 
 of the powder is used. {See Curry-Powder.). 
 
 Dry Curry. — Skin and cut down a fowl into 
 small joints, or two pounds of lean mutton into 
 small thick cutlets; rub them in a mixture of 
 two tablepoonfuls of curry-powder, two of flour, 
 and one teaspoonf ul of salt, till no more will 
 adhere to them. Melt a heaping tablespoonful 
 of butter in a stew-pan, and while it is boiling 
 hot, put in the meat and brown it well and equal- 
 ly, without allowing a morsel to be scorched ; the 
 pan should be shaken vigorously every minute 
 or two, and the meat in it turned frequently. 
 When the meat is done, lift it out, and throw 
 into the stew-pan two or three layers of 'onions 
 finely minced, and four or five eschalots, when 
 these last are liked ; add a morsel of butter, if 
 needful, and fry them until they begin td soften ; 
 then add a quarter of a pint Of gravy, broth, or 
 boiling water, and a large acid apple, or two 
 moderate sized ones, with the hearts of two or 
 three lettuces, or of one hard cabbage, cut very 
 fine {tomatoes or cucumbers, freed from their 
 seed, can be substituted for these when in sea- 
 son). Stew the whole slowly until it resembles 
 a thick pulp,' adding broth or water should 
 it become too dry ; put in the meat and simmer 
 the whole gently from three-quarters of an hour 
 to an hour. • : Serve hot. 
 
 Egg Curry. — Boil six or eight fresh eggs 
 quite hard, as for salad, and put them aside un- 
 til they are cold. Mix together from two to 
 
 CURTAINS 
 
 135 
 
 three ounces of butter and three to four dessert- 
 spoonfuls of curry-powder; shake them in a 
 stew-pan over a moderate fire for several min- 
 utes, then throw in a couple of onions finely 
 minced,' andi fry them until they are tolerably 
 soft: pour to them by degrees from half to 
 three-quarters of a pint of broth or .gravy, 
 and stew them slowly until they are reduced to 
 a pulp ; mix smoothly a teaspoonful of cream 
 with two teaspoonfuls of wheat or rice flour, • 
 stir them into the curry, and simmer the whole 
 until the raw taste of the thickening is |*one^ 
 Cut the eggs into half inch slices, heat them 
 quite through in the curry without boiling 
 them, and seirve as hot as possible. 
 
 CURRY-POWDER. — An East Indian pow- 
 der much used in cooking.' The prepared 
 curry-powder can be bought in the shops, but 
 is extensively adulterated with very-pernicious 
 ingredients, red lead being frequently detected 
 in it. The quantity taken in curry-powder at a 
 meal has been known to produce a serious ef- 
 fect,; and.for this reason it is a safer as well 
 as more economical plan to make the powder, 
 at home. , Take four ounces each of turmeric, 
 coriander seed, and black pepper ; three ounces 
 of fenugreek-seed ; two ounces of ginger; one 
 ounce each of cummin seed and ground rice ; 
 half an ounce each of cardamons and cayenne 
 pepper. Pound them to a fine powder, put in 
 a bottle, and keep tightly corked; 
 
 CURTAINS. — Window-curtains should be 
 selected in accordance with the general prin- 
 ciples of taste laid down -in the article on 
 Decoration. According to their several pur- 
 poses, and the nature of the apartments, the 
 quality- of the materials and the manner of 
 hanging them must be determined. In this 
 country particularly, window-curtains are ne- 
 cessary to exclude the cold air which press- 
 es in from the windows in winter when the 
 fires are burning, however closely the sashes 
 may be fitted. But' there is another cause 
 for this which is not generally thought of. 
 The warm air in a room which always occu- 
 pies the upper part near the ceiling, coming 
 into contact with the glass, is cooled by it, and, 
 descending immediately in consequence, dif- 
 fuses itself through the lower part of the room 
 and is felt as a cold current coming from the 
 windows though no outside air may actually 
 have entered them. Curtains check this partly 
 by preventing the warm air from reaching the 
 glass, and partly by turning the current side- 
 ways. 
 
 But though curtains help to keep air out, 
 heavy ones may exclude it too much and also 
 keep bad air in. They should therefore be 
 hung on rings sliding on rods so that they can 
 be drawn entirely away from the window. For 
 the same reason, lambrequins are very objec- 
 tionable, more so even than curtains as they 
 have no opening in the centre, and are fixed 
 obstacles to ventilating the upper part of the 
 room where the air is most heated. As to 
 taste, too, this arrangement is certainty inferior 
 to others. The rodand rings are more " con- 
 
136 
 
 CUSTARDS 
 
 structive " than the cornice, and the general 
 effect conforms to the purpose in view. It is. 
 well that curtains are now so seldom used for 
 shutting ventilation away from beds. In low- 
 priced materials curtains are apt to be cheaper 
 than, lambrequins because the latter require 
 more fringe. 
 
 CUSTARDS. — The secret of preparing 
 good custards' iies in mixing the ingredients 
 thoroughly together and cooking them over a 
 slow fire ; without attention to the latter point 
 especially it is impossible that custards shpuld 
 be delicate and smooth. To prevent boiling 
 and scorching the milk, the sauce-pan should 
 be placed over boiling water. A very small 
 pinch of salt may be used to a quart of .milk; 
 without it custard is likely to have a somewhat 
 flat taste. 
 
 Almond Custard. — Take; — Milk, I qt; 
 eggs, 6 ; white sugar, I teacupful ; almonds, % 
 lb ; rose-water, 4 tablespoonfuls ; powdered 
 sugar, yi teacupful ; extract of bitter almond, 
 teaspoonful. 
 
 Take a quart of milk (half crea?n is better), 
 heat it to boiling, and add the beaten yolks of 
 six eggs, and whites of four ; a teacupful of 
 white sugar; and half a pound of almonds, 
 blanched and pounded to a paste with four 
 tablespoonfuls of rose-water. Put it over boil- 
 ing water and stir constantly till it thickens 
 then remove and when nearly cold stir up and 
 pour into cups. Make a me'ringue with the 
 whites of four eggs and half a teacupful of 
 powdered sugar, flavored with one teaspoonful 
 of extract of bitter almond, and heap upon 
 each cup. 
 
 Apple Custard. — Take: — Apples, 6 or 7; 
 eggs, 10; milk, 3^ pints. 
 
 Pare six or seven very acid apples, core them, 
 and stew in about a teacupful of water until 
 they begin to feel soft ; then put them in a pud- 
 ding-dish and sugar them well. Beat up ten 
 eggs with eight ounces of sugar, mix it with 
 three and a half pints of milk, pour it over the 
 apples, and bake about thirty minutes. 
 
 Arrowroot Custard. — Take : — Arrowroot 
 2 tablespoonfuls ; milk, 1 qt ; eggs, 3. 
 
 Mix two tablespoonfuls of arrowroot in a 
 teacupful of cold milk, and add three eggs well 
 beaten ; boil a quart of milk and pour it while 
 boiling upon the arrowroot and eggs, stirring 
 continually ; then put it into a pitcher, set the 
 pitcher into boiling water, and let it boil until 
 it thickens. When done turn it into custard 
 cups and set away to cool. 
 
 Baked Custard. — I. Take : — -Fresh milk 
 1 qt ; eggs, 8 ; sugar, 5 to 8 oz ; salt ; nutmeg, 
 or lemon rind. 
 
 Pour a quart of boiling milk on eight well 
 beaten eggs ; strain the mixture through a fine 
 sieve, and sweeten With from five to eight ounces 
 of sugar according to taste, adding a pinch of 
 salt ; pour the custard into a deep dish, grate 
 nutmeg or lemon rind over the top, and bake it 
 in a very slow oven from twenty to thirty min- 
 utes, or longer, should it not be firm in the 
 centre. 'A well baked custard should be quite 
 
 smooth when cut, and there should be no whey 
 in the dish. 
 
 n. (Richer). — Take .--Fresh, milk, \% pts; 
 loaf sugar, 6 oz ; salt ; lemon, rind of 1 ; eggs, 
 10; cream, }4,pt; brandy, 3 or 4 teaspoonfuls. 
 
 Boil together gently for five minutes a pint 
 and a half of new milk, a pinch of salt, six 
 ounces of loaf sugar, and the very thin rind of 
 a lemon ; stir these while boiling not, tut very 
 gradually, into the well beaten yolks cf ten 
 eggs and the whites of four ; strain the mix-, 
 ture, and add to it half a pint of rich cream. 
 Let it cool, and then flavor it with three or four 
 spoonfuls of brandy ; pour into small custard- 
 cups, and bake in a slow oven from ten to 
 twelve minutes. 
 
 Chocolate Custard. — Take /-Chocolate, l)£ 
 oz ; milk, one pt ; flavored with lemon peel or 
 vanilla ; sugar, 2 oz ; eggs, 5. 
 
 Dissolve an ounce and a half of the best 
 chocolate in a wineglassfu-1 of warm water, and 
 then boil it until it is perfectly smooth j mix 
 with it a pint of milk flavored strongly, willv 
 lemon peel or vanilla, add two ounces of fane 
 sugar, and when the whole boils, stu- it into 
 five welj.beaten eggs which have been strained. 
 Put tlie custard into a jar or pitcher, set it; 
 into a pan of boiling water, and stir constantly 
 until it is thick. When nearly cold, turn it into 
 cups or a dish. This, as well as other custards, 
 is very much finer when made With the yolks- 
 only of the eggs, of which the number must 
 then be increased, Two ounces of chocolate, a 
 pint of milk, half a pint of cream, two or three 
 ounces of sugar, and the yolks of eight eggs, 
 will make a very superior custard of this kind. > 
 
 Coffee Custard. — Take:-CoSee (strpng), ,1 
 pt ; cream, 1 pt ; eggs, 8 ; white sugar, I % 
 teacupfuls. 
 
 Make some strong fresh coffee, mix a pint 
 of it with a pint of cream, put it into a sauce- 
 pan and let it boil up once. Beat up eight 
 eggs with a teacupful and a half of white 
 sugar ; turn the coffee and cream boiling hot 
 into this, stirring all the while. Put the whole 
 into a jar or pitcher, set into boiling water, and. 
 stir it constantly until it thickens. Pour into- 
 custard-cups and set aside to cool. 
 
 Cold custard. — 7"<z£<z.--Almonds, 2 oz; rose- 
 water, orange-water, or vanilla, 2 teaspoonfuls;. 
 loaf sugar, 2 oz; eggs, 8; milk and cream : 
 (mixed), 1 pt. 
 
 Pound to a fine paste two ounces of blanched 
 almonds, with two teaspoonfuls of rose or 
 orange water, or vanilla, and two ounces of, 
 loaf sugar.; moisten with a little milk, and 
 throw in a few grains of salt. When it becomes 
 of the consistency of thick cream, take it out 
 and beat it up with the yolks of eight eggs,; 
 then gradually add a pint of half milk and 
 cream. Set this over a very slow nrej stirring 
 continually, until it thickens ; then remove, 
 pour it into glasses, and set it away to cccl. 
 Half a dozen bitter almonds and a couple cf. 
 bay-leaves may be used for flavoring instead cf 
 rose-water or vanilla. , 
 
 Currant Custard.— Take .--Currant-juice, 1,. 
 
CUSTARDS 
 
 CUTS 
 
 137 
 
 pt; sugar, 10 oz;< eggs, 8; cream, % pt; lem- 
 on-juice; 2 tablespoonfuls. 
 
 Mash the currants, strain off the juice, and 
 boil in a pint of it ten ounces of sugar for 
 three minutes ; take off the scum and pour 
 the boiling juice on eight well-beaten eggs. 
 Thicken the custard in a jar or pitcher set into 
 a pan of boiling water, pour it out, and stir 
 until nearly cold; then add to it by degrees 
 half a pint of cream, and two tablespoonfuls of 
 strained lemon-jiffce. When the currants are 
 very ripe omit one ounce of the sugar. 
 
 Strawberries, cherries, red or white rasp- 
 berries, or a mixture of any of these fruits, 
 may be used instead of currants in this receipt. 
 
 French Custard— Take /-Fresh milk, I qt; 
 loaf sugar ; peach or vanilla ; eggs, 8 ; marma- 
 lade, or jelly. 
 
 Take a quart of new milk, sweeten it to taste 
 with loaf sugar, flavor it with peach or vanilla, 
 and put it into a sauce-pan to boil ; beat the 
 whites of eight eggs to a stiff froth, and when 
 the milk boils put in the froth in spoonfuls until 
 it hardens a little ; then dip them out carefully 
 and lay them on a dish. When all the whites 
 have been, cooked,., beat up. the yolks, and stir 
 . them into the boiling milk till it thickens ; turn 
 this over the whites, and ornament with bits of 
 marmalade or colored jelly. 
 
 Fruit Custard. — Take:- Juice of stewed 
 fruit, i qt ; eggs, 8 ; milk, 3 pts ; vanilla or es- 
 sence. 
 
 Stew any kind of fruit almost to a jelly, 
 strain off the juice, and when cool sweeten it. 
 To a quart of this juice, add eight eggs well 
 beaten and stirred into three pints of new milk ; 
 flavor with spice or essences, and either boil in 
 a jar set in boiling water till it thickens, or bake 
 in cups or a deep dish for twenty minutes or 
 half an hour. Eaten either hot or cold. 
 
 Moulded Custard. — Take :-TLggs, 4; flour; 
 milk; loaf sugar; essence. 
 
 Mix the yolks of four eggs with enough flour 
 to make a rather stiff paste, then stir in the milk 
 until it is of the consistency of cream ; sweet- 
 en to taste with loaf sugar, flavor with any kind 
 of essence, and mix in the whites of the four 
 eggs beaten to a froth ; butter a mould well, 
 fill it with the mixture till about two-thirds full ; 
 and, bake in a slow oven twenty minutes or half 
 an hour. Serve as soon as done ; if intended 
 to be served cold, omit the whites of the eggs. 
 Quince Custard. — Made same as Apple. 
 Rice Custard. — Take .--Fresh mflk, 3 pts; 
 flavored with lemon peel, mace, or cinnambn ; 
 rice-flour, ' 1 tablespoonful ; eggs, yolks of 2;: 
 brandy, 2 tablespoonfuls. 
 . Boil three pints of new milk with enough 
 lemon peel, mace, or cinnamon to flavor it 
 rather strongly, and sweeten it to taste ; rub a 
 large tablespoonful of rice-flour into half a cup- 
 "ful of cold milk, and mix with it the well-beaten 
 yolks of two eggs ; dip out a cupful of the boil- 
 ing milk, mix it with the cold, and then pour 
 the whole in the boiling milk. Stir the custard 
 continually until it thickens ; then pour into a 
 dish, stir until nearly cold, and add two • table- 
 
 spoonfuls of brandy. Part cream will make 
 this a nice custard. 
 
 Tapioca Custard. — Take .--Milk, 1 qt; tap- 
 ioca, 3 tablespoonfuls ; eggs 3 ; sugar, 1 coffee- 
 cupful. 
 
 Boil a quart of milk, and while boiling add 
 three tablespoonfuls of tapioca in a pint of cold 
 water, in which it Should have been soaking 
 for several hours previously, and a pinch of 
 salt; stir until it becomes boiling hot, and then 
 pour it gradually upon the yolks of three eggs' 
 that have been beaten up with a coffee-cupful 
 of sugar. Put it in a jar or pitcher, set in 
 boiling water, and boil, stirring all the time 
 until it thickens. Then turn into a dish and 
 stir in gradually the whites of the eggs beaten 
 to a stiff froth. Flavor to taste, and serve cold. 
 
 Wine Cream Custard.— -Take .--Cream, I 
 pt; powdered' sugar; wine; rose-water, or es- 
 sence. 
 
 Take a pint of rich cream, sweeten it with 
 powdered sugar, heat it x>ver the fire, and stir 
 in wine until it curdles " then flavor with rose- 
 water or other essence, and turn it into cups; 
 This may be eaten either hot or cold ; but all 
 cust.ards if served hot should be very hot. 
 
 CUTS. — As this form of accident is so con- 
 stantly occurring in families, a supply of linen 
 and long bandages, about two inches wide, 
 some small soft sponges, needles and thread, 
 and a roll of adhesive plaster, should always 
 be kept where they can be got at immediately 
 in case of emergency. In all cuts, before you • 
 begin to dress them, notice the way they bleed; 
 If the blood is dark and. flows regularly it may 
 generally be stanched by an application,' of 
 cold water and pressure^ but if it is of a 
 bright scarlet color, and spurts out in jets, an 
 artery is cut {see BLEEDrNG), and, however 
 small the wound, send for a doctor at once. 
 If the cut has smooth clear edges, wash the 
 part well with cold water, dry the skin, bring 
 the edges of the wound together, and keep 
 them there with strips of adhesive plaster. The 
 plaster must be applied in strips of length and 
 breadth proportioned to the size of the wound. 
 Having first softened the plaster surface, one 
 end of the strip should be closely applied to 
 the sound skin, at right angles to the cut, and 
 at some distance from its edge; then the 
 wound being closed by pressing together with 
 the fingers, carry the strip along the line of 
 contact and fix it to the sound skin at alike 
 distance on the other side of the cut. Each 
 strip so applied should be parallel with the 
 preceding ones, and when a sufficient number 
 have been put on, place raw lint over the cut, 
 and secure the whole with a bandage. In re- 
 moving or changing the plasters, the ends 
 should first be raised, and both lifted up from 
 file outside towards the centre, so that no drag- 
 ging may take place at the injured part. If the 
 cut is ragged with loss of skin, it will not in all 
 cases be possible to unite its edges, and the 
 best thing then to do is to apply pieces of 
 folded linen dipped in cold water. , 
 
 If z:\ artery be cut, which can be told as 
 
138 
 
 CUTLERY 
 
 CUTTING AND FITTING 
 
 above explained, by the blood being scarlet- 
 colored and coming out in jets, the bleeding 
 should be arrested as soon as possible. Bleed- 
 ing from small arteries is usually best con- 
 trolled by bringing the cut surfaces together, 
 A vessel of larger size may require tying. The 
 .doctor should therefore be summoned and 
 meantime an attempt made to arrest the bleed- 
 ing by compressing the tissues in which 'the 
 artery lies imbedded. In this case, and in all 
 cases of bad wounds that bleed much, tie a 
 tight bandage near and above the wound, in- 
 sert a stick in the bandage, and twist as tight 
 as can be borne, or until the flow of blood 
 perceptibly lessens. Cuts on the head cannot 
 be dressed with plaster without shaving a large 
 space, and in small injuries this is unnecessary. 
 Cut the hair very close just around the wound ; 
 and, after washing with cold water, apply a 
 fold or two of wet linen and leave it there. If, 
 however, it becomes painful, and there is head- 
 ache and the face flushed, call in the doctor. 
 
 CUTLERY. (See Knives, Forks, Razors, 
 and Scissors.) 
 
 CUTLET. (See Veal.) 
 
 CUTTING AND PITTING.— The object 
 of this article is to explain the general 
 principles on which all garments are cut and 
 fitted ; and to do this will be an easier matter 
 than might at first be believed. Although 
 fashion incessantly varies the forms and names 
 of garments, these changes in reality are and 
 must be but trivial. The general outlines will 
 always remain the same, and these general out- 
 lines, as we shall now proceed to show, are ob- 
 
 tained by a series of measurements, -exact, 
 simple, and applicable to any garment and to 
 any figure. 
 
 These measurements might, indeed, for the 
 perfect figure, be reduced to a single one, 
 whence the others might be derived in accord- 
 ance with the following rules : The size of thfe 
 wrist is one half that of the neck; that of the 
 neck is equal to the length of the front of the 
 waist, and is half the circumference of the 
 waist; the size of the waist «s equal to the in- 
 side length of the arm ; the length of the arm 
 is equal to the breadth across the breast; two- 
 thirds of the size of the waist equals the length 
 and breadth of the back ; one third of the size 
 of the waist equals the height under the arm, 
 etc. But in reality there exist very few figures 
 exactly conformed to these rules, and patterns 
 prepared for the ideal figure seldom prove 
 satisfactory till they have undergone very con- 
 siderable modifications. In accordance with 
 the system of measurement we shall now ex- 
 
 Fig, i. 
 
 Fig i. 
 
 plain, every woman may cut not her own gar- 
 ments from given patterns, but her own 
 patterns, suited expressly to herself, and fitting 
 her with a grace and perfection attainable in no 
 other way except by the work of a first-class 
 dress-maker. 
 
 In taking these measurements a tape measure 
 is required, and a large card, upon which 
 should be copied the specifications given be- 
 low in small capitals, afterwards filling out the 
 list by writing down each measurement as it is 
 taken. 
 
CUTTING AND FITTING 
 
 I.— Length of skirt, back (Fig. i). 
 Measure from the waist at the middle b, to touch 
 the floor, or longer as desired, allowing an extra 
 half inch at top and bottom. 
 
 H. — Length of skirt, front (Fig. 2). 
 Measure from the waist in front b, to touch 
 the floor, making the same allowance at top 
 and bottom as for the back. 
 
 III. — Length of waist in front (Fig. 
 2). Place one end of the measure at the. base 
 of the neck a, and carry it down to the waist b. 
 
 IV. — Breadth of the chest. Place one 
 end of the measure at the right side of the chest, 
 "close to the arm, at the point d, and carry it, 
 not too tightly drawn, across to the left arm e. 
 
 V. — Length under the arm. Place the 
 . measure under the arm at the point e (Fig. i), 
 and carry it down to the waist c. 
 
 VI. — Size of the waist. Bring the tape 
 around the waist evenly, neither tight nor 
 loose, and reduce the measure by a scant half- 
 inch, because the measurement is taken outside 
 the clothes. 
 
 VII. — First height of shoulder. (For 
 the height of the shoulders two measurements 
 must be taken to allow for the slope.) Place 
 one end of the measure at the middle of the 
 waist b. (Fig. 2), carry it to the point /"at the 
 /ieck, and thence down the back to the mid- 
 dle point b (Fig. 1). 
 
 VIII. — Second height of shoulder. 
 Place one end of the measure at the point c 
 (Fig. 2), carry it straight up over the shoulder 
 at the point g, and down straight to the point 
 c on the waist (Fig. 1). 
 
 IX-. — Arm-size. Slip the measure under the 
 arm, and meet it, without drawing it tightly, on 
 the shoulder at the point h (Fig. I). 
 
 X. — Length of arm. The measure is 
 placed under the arm e (Fig. 2), and carried 
 to the wrist i. (The outside measure of the 
 arm is useless.) 
 
 XI. — Size of wrist. This measure is 
 taken loosely. 
 
 XII. — Length of waist, back. This 
 measure is taken from the nape of the neck a 
 (Fig. 1), to the waist at the point b. 
 
 XI II. —Breadth of back. This measure 
 is taken across the shoulder blades from e tod 
 (Fig. 1), and the tape should be drawn tightly. 
 
 XIV. — Length of shoulder. Place one 
 end of the measure at the base of the neck f 
 (Fig. 1), carry it down the slope of the 
 shoulder tog, and an inch further upon the arm. 
 
 XV. — Size of neck. We draw the measure 
 very loosely around the neck and meet it. For 
 the neck we mark two measures in the follow- 
 ing manner: We fold the measure in three 
 parts and mark the number of inches in a 
 third, and also, in a sixth. The use of these 
 two minor measurements will be explained 
 elsewhere. (See Waists.) 
 
 We have now given the entire list of meas- 
 urements necessary for making the pattern of 
 a high-necked plain waist, which is the basis 
 from which all other garments are designed. 
 To this list we may add one more measure- 
 
 CYPRESS VINE 
 
 139 
 
 ment, used in capes and some few other Gar- 
 ments : the breadth of shoulders (XV"I.), 
 that is to say, a measure taken around the 
 whole figure including the arms, just below the 
 shoulder-joint.* 
 
 CYCLAMEN.— A pretty little flower, much 
 cultivated in England, but too little known in 
 this country. It is especially adapted for 
 window culture, and will give more flowers 
 with less trouble, and occupying less space, 
 than almost any other member of the floral 
 kingdom. It can be grown easily from seed, 
 but the seedlings do not bloom until the third 
 year, and it is best to buy the bulbs, which can 
 be had of any florist at from fifty cents to one 
 dollar each for the common varieties. Plant 
 them about the latter part of November in a 
 pot filled with rich loam, with a sprinkling of 
 white sand ; a handful of charcoal broken into 
 bits and thoroughly mixed with . the soil will 
 increase the size and brilliancy of the flowers. 
 Good drainage is indispensable. Place the 
 crown of the bulb just above the surface of the 
 soil. Till the leaves are well grown, keep the 
 plants where the sun will not fall directly upon 
 them ; when the buds begin to rise on the foot 
 stalks, remove to a sunny shelf, and they will 
 soon show bloom. By shading, the duration 
 of the flowers may be prolonged. When the 
 bloom is past, gradually withhold water; the 
 leaves will turn yellow, and the plants should 
 be kept dry, in a state of rest, all summer. 
 Sometimes it is difficult to prevent the bulbs 
 from shrivelling up during the summer; to 
 prevent this, the bulbs may be buried in the 
 open ground until the middle of September, 
 when they are found fresh, and in good con- 
 dition for a start. There is one risk, however, 
 in this latter method : mice are very fond of 
 the bulbs and sometimes commit great havoc 
 among them. 
 
 The best of the common varieties are : C. 
 Persicum, white tipped with purple ; C. Persi 
 cum Album, pure white; and C. Punctaium. 
 resembling Persicum. These flower from Janu- 
 ary to March. There are several varieties 
 which bloom from October to January; the 
 best are : C. Europceum, pinkish purple ; C. 
 Europceum Album, pure white ; and C. Hede- 
 rafolium, rosy purple, and a very large splen- 
 did variety. 
 
 CYPRESS VINE. — One of the most 
 delicate and beautiful of all the creepers. It 
 is an annual, dying down each year ; but it 
 produces seed plentifully, and these maybe 
 put away in paper during the winter. In plant- 
 ing, select some spot near a fence, arbor, or 
 trellis, pulverize the soil, and rake it smooth, 
 soak the seed for several hours in warm water, 
 and then sow them over the prepared ground, 
 
 * In the preparation of the series- of articles on the making 
 of garments of various descriptions, we have depended princi- 
 pally upon a little book recently published in Paris, entitled 
 " MHhode de Coupe" It is written by a woman, who 'has tested 
 with her own hands the accuracy of every pattern and every 
 direction she gives ; and it has been so well received in France, 
 that land universally recognized as the arbiter of good taste in 
 dress, that it has even been introduced as a text book into 
 schools for girls in Paris, Strasburg, and other large cities. 
 
140 
 
 DACE 
 
 DAIRY 
 
 pressing them in with the open hand. The 
 preen shoots will make their appearance in a 
 few days, and from the time they are a foot 
 high the vines should be carefully trained, and 
 
 given plenty of water. No vine is more orna- rather slight. 
 
 mental than the Cypress for training over the 
 windows or porticoes of houses ; for this pur- 
 pose the seed should be sown thickly and nu- 
 merous shoots carried up, as the foliage ia 
 
 D 
 
 DACE. — A fish of the carp genus, usually 
 found in clear running streams, and of a bright 
 silvery color. It is considered a light, nutri- 
 tious food, but is full of bones, and rarely, ex- 
 cept in the case of the silver dace which is 
 abundant in the great lakes, weighs as much 
 as a pound. Dace are not often offered in the 
 markets, being used by the fishermen as bait, 
 but they are the usual reward of amateur ang- 
 ling in the interior. The only way of preparing 
 them for the table, is to roll them in bread- 
 crumbs or Indian meal and fry them crisp in hot 
 fat. The smaller kinds may be eaten bones and 
 all, and have a very delicate and pleasant flavor. 
 
 DAFFODIL. (See Narcissus.) 
 
 DAHLIA. — Twenty years ago the growing 
 of Dahlias amounted almost to a mania in Eng- 
 land and the United States, but of late they 
 have been nearly superseded by the gladiolus, 
 hollyhock, and similar plants. They are rank, 
 coarse, ill smelling flowers, too stiff for grace 
 and unpleasant to handle, whose only recom- 
 mendation is the extreme ease with which they 
 can be cultivated. They will grow in almost 
 any kind of soil excepting wet, heavy clay ; and 
 require scarcely more attention than potatoes. 
 For the finest blooms a clear, open location, well 
 exposed to the sun is best. Dahlias may be 
 grown from seeds, or the tubers may be bought 
 from florists. In the former case, sow the seed 
 early in the spring, in shallow boxes in a win- 
 dow or hot bed, in a rich, light soil, with a good 
 sprinkling of sand; as soon as' the third and 
 fourth leaves are developed, plant them in two 
 inch pots, or in boxes three inches apart, and 
 when the frost is entirely out of the ground 
 they may be transferred to the garden. If the 
 finest blooms are desired, the side branches 
 should all be pinched off and only three or 
 four of the strongest shoots allowed to grow ; 
 and on these the buds must be thinned put, 
 leaving but three or four to come to perfection. 
 Soapsuds make an excellent fertilizer for 
 dahlias, and it is well to give the roots a 
 thorough drenching with it at least once a week. 
 
 The dwarf or Pompone Dahlias are much 
 prettier than the larger kind, and are very 
 jovely for bouquets and vases. They grow 
 about eighteen inches to two feet high, and 
 the flowers are of a globular shape with each 
 petal perfectly cupped and tinted. In cultiva- 
 tion treat them exactly like other dahlias. 
 
 To keep dahlias through the winter, dig up 
 the tubers or bulbs just before the ground 
 freezes, and place them in a dry outhouse for 
 a day or two to dry off. Don : t break the 
 
 tubers apart, but cut the stem down to within 
 a few inches of them and use it as a handle by 
 which to lift them; all the flowering steins of 
 another season are situated on or near the' 
 point of junction between the tubers and the 
 stem. When the tubers are so dry that the 
 soil will all shake off, pack them in barrels of 
 boxes and fill up with perfectly dry sand; if 
 the sand is at all damp they will rot. Affet 
 they are packed, put them in a dry frost-proof 
 cellar, and they will come out in March or 
 April fresh and vigorous. In planting them, 
 it is considered best to set out the cluster of 
 tubers, and after the shoots have sprouted two 
 or three inches, to separate them, leaving two 
 shoots to a tuber. 
 
 When planted out in the bed, put the root 
 at least three inches under ground and water, 
 carefully, shading from the sun for two or three 
 days. A :;take must be inserted close by the 
 stem when the tuber is planted, and as the 
 shoots advance tie them to it with soft yarn ; if 
 driven in after the plant is growing it may in- 
 jure the roots. 
 
 There are nearly two thousand varieties of 
 the dahlia. Among the choicest are Alba 
 Multiflora, pure white ; AH B aba, deep scar- • 
 let; Amazons, scarlet margins with yellow 
 centre ; America, white ground striped and 
 splashed with rose crimson; Antiope, buff, 
 shaded with carmine ; Colosstts, large yellow ; 
 Carnation, buff, striped with crimson and 
 lilac ; Duchess of Cambridge, pink, edged with 
 crimson ; Gem, scarlet, tipped with white ; 
 Glowing Coal, crimson-scarlet ; Hebe, white, 
 edged with yellow and tipped with r6d'; Koh-i- 
 noor, canary yellow ; Murillo, salmon, shaded 
 with lilac and carmine ; Striata, lilac, striped 
 with maroon ; Tiger, maroon-purple. 
 
 Of Pompone Dahlias the choicest are : Alba 
 Floribunda nana, pure white ; Arndt, magenta, 
 with brown stripes and spots; Black Diamond, 
 maroon ; Exquisite, golden yellow, tipped 
 with scarlet ; Little Herman, cherry pink, 
 tipped with white ; Little Kate, dark crimson ; 
 LittleWillie, deep pink ; Rachel, salmon, tippefi 
 with crimson ; and Rose of God, finest verm'iliorf. 
 
 DAIRT. — The dairy-house for the sake of 
 convenience may be near the cow-house"; 
 but care should be taken that it is not exposed 
 to the effluvia of the cow-house or stables, as 
 milk is a ready absorbent, and any bad Odor 
 will taint both the milk and the butter made 
 from it. The dairy should also be so situated 
 that it will be sheltered from the sun and wind 
 as much as possible, an equable temperature 
 
DAIRY 
 
 141 
 
 being very important. In the summer time, 
 should the temperature rise too high, it may 
 easily be reduced by suspending a piece of ice 
 ata considerable distance from the floor, or by 
 hanging up a wet sheet where the air will strike 
 upon it. If, during the winter, the cold should 
 becoma too great, and the room is not provided 
 with a stove, a barrel of hot water, closely 
 stopped, or a few hot bricks placed on the 
 floor, will prevent any bad effects. On no ac- 
 count should a charcoal stove be used, as it is 
 certiin to impart a bad taste to the milk. 
 The setting of milk in deep cans in cool' water 
 obviates much of the difficulty connected with 
 the question of temperature, both in summer 
 and in winter. Abundance of pure water is 
 essential to a dairy ; if a well or spring can be 
 had adjoining, it is desirable; if not, there 
 should be a cistern conveniently placed and 
 kept well supplied ; likewise proper drains 
 should be made for carrying off the water. 
 Dampness does no harm, however, if the dairy 
 is kept sweet and clean. 
 
 The utensils of a Dairy comprise pails, 
 sieves, pans, creaming dishes, churns, cheese- 
 vats, ladders, and presses, with a thermometer 
 which should be suspended in a prominent 
 place. These utensils are often made of wood, 
 which is apt to' acquire a musty smell ; to pre- 
 vent this the vessels should be scoured and 
 scalded every time they are used, as the small- 
 est drop of milk in them, or the least taint of 
 acidity or mustiness, may spoil the next milk- 
 ing. Earthen-ware vessels, when properly 
 glazed, or glass utensils, are least troublesome ; 
 but the lead, brass, copper, and tin vessels, al- 
 though so generally used, are objectionable be- 
 cause the acid contained in the milk that has 
 long been exposed to the air combines with 
 these metals and gives the milk a disagreeable 
 flavor. Cast-iron vessels are equally objec- 
 tionable, and for a similar reason. - The com- 
 mon 'brown earthen-ware pan* glazed on the 
 inside, has been found to preserve the milk 
 better and throw up more cream thaV'any' 
 other ; iron pans, enamelled in the interior, also 
 throw up cream very well ; and slate vessels 
 would be unequalled but for their liability to 
 come uncemented at the joints. Pans made of 
 zinc are sometimes used, but are open to the 
 same objection as other metals. Earthen-ware 
 vessels are somewhat easier to keep clean. 
 Or if metal vessels are kept clean they will do 
 also. 
 
 Other utensils which it is convenient to have 
 in a dairy are the creamometer and lactometer. 
 The lactometer is an instrument by which the 
 specific gravity of milk or of any other fluid, is 
 ascertained— that is to say, the quantity of 
 water in it ; since the instrument really shows 
 the difference between the milk and pure dis- 
 tilled water. All milk is composed of water in 
 which are suspended casein (or cheesy matter), 
 butter, milk sugar, and various salts ; the pro- 
 portion of water in ioo parts being 87,_ and as 
 the specific gravity is increased in a ratio to the 
 quantity of these solid materials, so the number 
 
 indicatingit marks their amount. The instru- 
 ment (see Fig. I.) consists of a 
 glass tube, with a bulb at its 
 lower extremity, in which is a 
 little mercury so adjusted that 
 it will make the mark o on the 
 scale float exactly level with the 
 surface of distilled water. When 
 the jar accompanying it is nearly 
 filled' with "the • milk to be ex- 
 amined (taking care to. shake up 
 the cream just before doing this), 
 the instrument rises in propor- 
 tion to the density, and by 
 casting the eye along.the.surface 
 of the milk, the number on the 
 scale on a level with it will indi- 
 cate the exact specific gravity. 
 The ordinary specific gravity of 
 new cow's milk, at 50 Fahren- 
 heit, is said to be .1.031 ; but this 
 is no test of the cream, which is very variable,, 
 and in many cases the specific gravity of the 
 skim-milk is greater after skimming than be- 
 fore. As a test for curd, it is of great value; but 
 for measuring the cream the best instrument 
 for ordinary use is the lactometer o( Sir Joseph 
 Banks, now called creamometer. Three or 
 
 Fig- 2. Lactometer. 
 
 four glass tubes, about a foot high, divided into 
 100 parts, and graduated near their upper e;nds, 
 are loosely supported in a wooden stand, and 
 filled with the milk warm from the cow, one 
 being devoted to each sample to be examined. 
 The scale is generally extended down one-fifth 
 of the tube, and this will almost always suffice; 
 but in some cases the amount of cream is much 
 greater than this. After standing twelve hours, 
 tljfi.cream has allrisen to the surface, and the 
 figure opposite its lower edge marks the per- 
 centage of cream to milk. Thus, supposing it 
 stands at the figure 10, then- there is 10 per 
 cent, of cream ; or, if at 5, then only 5 per 
 cent., and so on. The average of cream 
 appears to be about 8 or 9 per cent., but in 
 different breeds and pastures it will vary greatly 
 from that amount. Provided with these two 
 instruments, one of which measures the amount* 
 of curd, and the other that of cream, the cow- 
 
142 
 
 DAMASK 
 
 DAPHNE 
 
 keeper will be able to ascertain whether the 
 cows which he has are worth keeping, -or 
 whether he shall make an attempt to better 
 himself by getting rid of them, and purchasing 
 others. 
 
 DAMASK. — A twilled fabric invented and 
 originally manufactured at Damascus, whence 
 its name. *It was made of silk, and was highly 
 ornamented with figures of animals, birds, 
 fruits, and flowers, woven into the cloth. It is 
 still distinguished by this method of ornament- 
 ation, though the material of the modern dam- 
 ask is generally linen, and sometimes woollen, 
 or even cotton, or a mixture of linen and cot- 
 ton. Linen damask is very generally used for 
 table-cloths and napkins, and some of them are 
 very rich. As regards fineness of fabric and 
 beauty of designs, the French damask is the 
 best, but the Scotch is also excellent. Cotton 
 damasks are made in imitation of the linen ; 
 though they answer very well for many ordinary 
 purposes, and are cheap ; they are not so durable 
 as linen, and they require frequent bleaching 
 to preserve their whiteness. 
 
 Diaper is a variety of Damask, woven in the 
 same way, but of smaller and simpler patterns ; 
 it is made for inferior table-cloths, and for nap- 
 kins, towels, and various other domestic pur- 
 poses. Those called union are composed of 
 linen and cotton; and there are also cotton 
 diapers. 
 
 DAM30II — Damsons are small black plums, 
 which grow like others of their species on 
 small trees, and are found in the markets gen- 
 erally from about the middle of July to Decem- 
 ber. They are soft to the touch when ripe. 
 
 Cheese (Damson). — -Boil the damsons in a 
 stone jar placed in a sauce-pan of water. Pour 
 off some of the juice, and to every two pounds 
 of the fruit, after skimming and stoning it, 
 weigh out half a pound of sugar. Set the 
 fruit over the fire in a sauce-pan and boil quietly 
 until it begins to look dry; stir in the sugar 
 and simmer slowly for two hours ; then boil it 
 quickly half an hour or until it candies on the 
 sides of the pan. Pour it into buttered pans 
 or dishes, about an inch deep, so that it may 
 cut firm, and set away to cool." By some per- 
 sons, the plum-stones are cracked and the ker- 
 nels boiled in the cheese. 
 
 Preserves. (Damson.) (See Preserves.) 
 
 "Wine. (Damson.) — I. Take .--Damsons, 4 
 galls; water, 5% galls; sugar, 15 lbs; crude 
 tartar, 3 oz. 
 
 Take four gallons of npe damsons, remove 
 and break the stones of about one gallon for 
 the flavor of the kernels ; press the fruit thor- 
 oughly, pour upon it five and a half gallons of 
 water, and strain the liquor ; let it stand twenty- 
 four hours, and then add fifteen pounds of su- 
 gar, with three ounces of crude tartar, and fer- 
 •ment ;, after which it will be ready for bottling. 
 
 n. Take /-Damsons, 8 lbs ; boiling water, 
 1 gall ; sugar, 3 lbs. 
 
 Pour upon every eight pounds of damsons 
 
 •one gallon of boiling water, and let them stand 
 
 three days, when strain off the liquor, and to 
 
 every gallon add three pounds of raw sugar; 
 put it into a cask, and ferment with the bung 
 loose ; then bung it closely, and in about four 
 months it will be fine for bottling. 
 
 DANDELION BEER. (See BEER.) 
 
 DANDRUFF. — There is no permanent rem- 
 edy for dandruff except frequent and regular 
 brushing of the hair and keeping the head as 
 clean as possible. The use of pomades or 
 grease of any kind must be abandoned or kept 
 within the most rigid limits; and about'once a 
 week the head should be washed with clean 
 cold water with a few drops of' ammonia in it, 
 rubbing the scalp vigorously with the fingers, 
 and brushing* the hair out dry. The hair- 
 washes and other preparations sold for this 
 purpose are generally worthless, and even 
 when they afford temporary relief, they always, 
 aggravate" the evil in the end. The cause of 
 dandruff is the failure of the skin on the scalp 
 to perform its functions properly, usually on 
 account of the pores being stopped up with 
 grease ; and the only remedy is to bring the 
 skin back to its normal condition, which can be 
 done only by cleanliness, local friction, anS at- 
 tention to the general health. 
 
 DAPHNE. — There are numerous varieties 
 of this plant, of which the best known is the 
 Daphne odorata, one of the few old-fashioned 
 plants which the modern rage for novelties has 
 not succeeded in driving out. It is an ever- 
 green shrub, attaining the height of about four 
 feet, and remarkable for its long, dark, glossy 
 green leaves, and its branches of fragrant 
 white flowers ; as an indoor or green-house 
 plant it is unsurpassed, flourishing and bloom- 
 ing in situations where most other plants would 
 dwindle and die. The cultivation of the green- 
 house varieties is almost identical with that of 
 the camellia (see Camellia); the same tem- 
 perature will do for both. The plants should 
 have plenty of room, and the pots must be* well 
 drained. Potting should generally be done in 
 the fall, about the time the plants are housed, 
 when as much of the old soil should be removed 
 as is possible without disturbing the roots. 
 
 The chief varieties are : Daphne odorata, 
 which- may be obtained of any florist at trifling 
 expense, and is propagated from cuttings with 
 great' ease. It is the most desirable variety, 
 from its season of blooming, which is from De- 
 cember till March, according to the degree of 
 heat given. There is also a variety with red 
 flowers, known as D. Odorata rubra. 
 
 Daphne hybrida is a pretty evergreen shrub, 
 with purple flowers, which it produces very 
 freely, and which are extremely fragrant. It 
 blooms at all .seasons of the year, but espe- 
 cially from January to April ; and should be 
 taken indoors in winter. 
 
 D. Mezereum is a hardy plant, has white or 
 purple flowers closely attached to the shoots, 
 and is the earliest blooming shrub of our gar- 
 dens, the blossoms appearing in the beginning 
 of April before the leaves expand. This 
 species, notwithstanding its beauty, has a dan- 
 gerous reputation, as the berries which it bears 
 
DATE 
 
 DECORATION 
 
 143 
 
 are highly poisonous. Its juice is acid, and 
 produces inflammation and even blisters upon 
 the skin. 
 
 DATE— The fruit of the date-palm, which 
 grows on the margin of the great sandy deserts 
 in the north of Africa, and forms the principal 
 food of the inhabitants. They are brought 
 here in a preserved state, pressed into a sort 
 of matting called trails, and when sold by re- 
 tail, are cut or broken into lumps and sold by 
 the pound. The fresh fruit arrives here in 
 January, February and March. In buying, 
 choose those which are large, softest, not much 
 wrinkled, and of a reddish-yellow color on the 
 outside. Dates have a laxative effect when 
 eaten in any quantity, and are thought to give 
 tone to- a weak stomach. Soaked in water and 
 sweetened, they make a pleasant and refresh- 
 ing drink. 
 
 ■ DECANTING. — To insure the clearness of 
 wine for serving is an important point. At 
 rest on the shelf or in the bin, it will be clear 
 enough ; but removing it, drawing the cork, 
 and decanting it, very often render it turbid. 
 Be careful not to shake or disturb the crust 
 when moving the bottles about or drawing the 
 cork, particularly in the case of port wine. 
 Never decant wine without a wine-strainer, 
 with a bit of fine cambric in it to prevent the 
 crust and fragments of cork from going into 
 the decanter. In decanting port wine or any 
 other red wine, do not drain it too near the 
 bottom ; there are generally half a wineglass 
 of thick dregs in each bottle, which ought not 
 to be drawn out. In white wines there is not 
 much settling; pour it out, however, very 
 slowly, and raise the bottle up gradually, watch- 
 ing for any indication of dregs or foreign mat- 
 ter. No wine should be decanted in a hurry. 
 
 DECAY. {See DECOMPOSITION.) 
 
 DECOCTION. — A decoction is the extrac- 
 tion by water of certain principles in vegetable 
 substances by subjecting them to boiling for 
 some time ; the well-known beverage, barley- 
 water, for instance, is a decoction of barley. 
 Many parts of vegetables are not soluble in 
 water, as the resinous parts ; but others, such 
 as mucilage, are entirely so. Decoctions, from 
 the nature of their constituents/ very soon fer- 
 ment and spoil ; for this reason they should be 
 prepared in small quantities only as they are 
 wanted, and never used, especially in summer, 
 over forty-eight hours after they are made. 
 
 DECOMPOSITION. — In hot weather fresh 
 meat is very likely to become tainted if kept 
 any length of time, no matter how many pre- 
 cautions are taken. The decomposition may 
 be arrested and the taint (if slight) removed by 
 sprinkling a little soda over, the meat before 
 cooking. The taint may also be removed by 
 covering the meat with common charcoal for a 
 few hours ; or by putting a few pieces of char- 
 coal into the water in which the meat is boiled. 
 
 DECORATION, with special reference to 
 walls, floors and furniture. 
 
 jjgg=(This article attempts to treat only the 
 sesthetic side of furnishing. For the practical 
 
 side, see Carpets, Furniture, House, 
 Paper Hangings, and Pictures). 
 
 The man of average cultivation or much 
 more than average cultivation cannot be ex- 
 pected to have an understanding of the rather 
 complicated problems of artistic arrangement 
 of things in his house, unless he has given 
 special attention, and even some hard study to 
 the subject. The knowledge of these things 
 he must acquire by gradual accumulation. He 
 cannot expect to succeed entirely at once. If 
 he' will-keep himself open to the influence of 
 that which he distinctly recognizes to be good, 
 always preferring to err on the side of simplicity, 
 he may be sure of the eventual attainment of a 
 measurable success. 
 
 It is hard to point out even the most general 
 principles of this kind ; for the danger is that 
 we shall be too dogmatic, and. thut the door 
 on the ten thousand little things that shall some 
 day be waiting to come in. A work of art 
 of any kind cannot be entirely the product of 
 calculation; the result of certain determinations 
 of the mind. The painter has a clear idea of 
 the picture he is to paint ; but in putting it on 
 the canvas, he sees a thousand beauties he had 
 not thought of before. He himself is long in 
 arriving at such rules as he ever learns. After 
 going on for years finding out the uselessness 
 of much that he had before esteemed, he begins' 
 to. see his way and to do good work. Before 
 " seeing the way," one not only cannot do good 
 work, but cannot understand over well if an- 
 other tries to tell him how; moreover the best 
 part of what the artist learns must always be 
 unspoken, and very often not even arranged in 
 definite thoughts in his own mind. 
 ' Within a very few years increasing attention 
 has been given to these things. England has 
 been the stronghold of certain reformers. 
 Books have been written pointing out the 
 necessity of principles in art, and calling atten- 
 tion to many important truths long neglected; 
 and designs have been made, a few good, and 
 many in the various stages of badness. The 
 authors of • these books and designs, in their 
 intentness on general truths, have left un- 
 noticed those equally im portant truths, harder 
 to seize and name, which have to do with the 
 graces of art. Of course, this in a great 
 measure was unavoidable. 
 
 Angularity.— One would think, to see some 
 of the books, that anything but angularity of 
 form and figure, hard decisiveness of line, and 
 crude "flit" color, — too much beauty, in fact, 
 — must be incompatible with truth and honesty 
 in artistic furniture or decoration. The angular 
 is good, but so are many other things. Man 
 is not all elbows. , Curves badly, designed, 
 curves out of place, or an excessive propor- 
 tion of curves are not good. Indulging in a 
 flourishing penmanship of art, because we wish 
 to do something and do not wish to take the 
 trouble to think, is worse than the severest 
 angularity. A box is a very useful thing, and 
 properly an angular thing. But why, in the 
 modern English fashion,l>e so eager to call 
 
i& 
 
 DECORATION 
 
 attention to its straight lines and corners, as 
 if they were the only virtues it possessed ? 
 Every one has opportunities to see how the 
 Japanese deal with it. They give the edge a 
 delicate quarter bead ; or simply soften/ it off 
 with a scarcely noticeable rounding. They 
 sometimes give a gentle bending inward to 
 the corners ; and their decoration of its surface 
 is entirely independent of its structural form. 
 They do not allow it to deny its construction, 
 but they make it so modest that it shall not 
 loudly proclaim its accidents of being. 
 
 By much the larger proportion of things 
 that we put in our houses are primarily con- 
 structed for other purposes than to merely 
 pleas« the eye. Flowing lines are beautiful; 
 and the curve has infinite possibilities, while 
 the straight line is the most limited of things : 
 but the limited is a large part of all things ; 
 and infinite possibilities have ruined more 
 things than shapes and forms. 
 
 Honest construction. — The first point, as 
 has been insisted on so much of late, is honesty 
 of structure to begin with. If a chair, being 
 mide of pieces of wood joined together, gives 
 way at some of the joints after a few months, 
 let one see that it was not perfectly framed, 
 and reject the mode. If the chair ofhis great- 
 grandfather's day (probably despised for its 
 simple unpretending character), after years of 
 use is still strong, let him believe in the strength 
 which endures. Let him also see that the most 
 beautifully designed chair is the one with 
 nothing but its most necessary parts, beauti- 
 fully treated, (And his great-grandfather's 
 chair is probably the most beautiful one he 
 has in his house.) Let him see that parts 
 shaped in violation of the nature of the wood 
 they are made from, are weaknesses, and that 
 ornaments fastened on are only incumbrances. 
 If to decorate is to adorn, it' is as well to re- 
 member that only to the worthy thing belongs 
 the worthy adornment. When we decorate a 
 sham, our decoration becomes but a sham 
 added to a sham. The greatest beauty of 
 design in anything for use, is always the result 
 of the beautiful treatment of the proper struc- 
 tural parts, and not the result of added or 
 complicated parts. For a good thing to per- 
 fectly and fully . show its nature and char- 
 acter, is for it to show beauty. And, for 
 it to contradict or conceal its character, and 
 pretend to the character of another thing, is for 
 it to be unbeautiful. It may have certain mis- 
 placed external aids, beautiful in themselves, 
 sometimes so beautiful as to lead us to over- 
 look many faults. But models, where beautiful 
 parts conceal many faults, are not to be deliber- 
 ately chosen. Indifference to having things 
 food and honest in themselves inevitably 
 rings bad art. Always, in the long run, ac- 
 cording to the worth of the thing treated, will 
 be the skill devoted to its treatment. 
 
 Bad construction illustrated. — In the 
 room where this is written there is an oak 
 chair, probably intended by the cabinet-maker 
 for a dining-room chair. It is better than a 
 
 large proportion of tnose to be found in the 
 shops. The front, back, and side-rails forming 
 the edges of the seat, are very fairly framed 
 into the four uprights; two forming the front 
 legs, and two forming the back legs and side 
 pieces of the back. . AH this is good. But, as 
 the back inclines, and . the back legs turn out- 
 ward, to preserve its balance, the two long up- 
 rights cannot be straight pieces ; they are, 
 therefore, sawed to a curve, instead of being 
 bent, or selected pieces of a natural curve. 
 In consequence of this the grain of the wood 
 crosses the back legs diagonally, and one of 
 them has .split near the foot, and been clum- 
 sily mended. The legs taper towards the 
 feetj where -they are bored to receive; castors, 
 instead of being fitted into a sheath or cup of 
 the castor in the old-fashioned way. The con- 
 sequence is that two of the legs are split by 
 the leverage of the shaft of the castor. To 
 prevent the chair from being " common," and 
 at the same time to avoid the expenditure of 
 time-consuming labor, the top and bottom rails 
 of .the back are sawed- out in. rather extraordi- 
 nary shapes, necessarily thick and clumsy, to 
 prevent the pattern from weakening them too 
 much. Then, in an attempt to lessen some of 
 th« clumsiness of the top ofthe back, a small 
 moulding has been worked and glued on ; and, 
 as it was impossible that the direction of grain 
 of wood in the moulding and in the back of 
 the chair should everywhere agree, one part of 
 the moulding has split off. The uprights of 
 the back are finished with ornamental knobs ; 
 but instead of the knobs being simply the ends 
 of the pieces of wood finished — because a 
 finished end is more agreeable to look at than 
 a squarely-cut off butt — they are turned and 
 fastened on with dowel pins and glue. One 
 of them can be taken out and put in like the 
 stopper of a vinegar cruet (perhaps with a not 
 unsimilar result). The. whole is covered with 
 a thick varnish, which injures t'e color of the 
 wood, looks extremely disagreeable wherever 
 there is an edge, and renders every bruise and 
 scratch doubly conspicuous. 
 
 Elaboration not necessarily ornamental. 
 —We are too much in the habit of supposing 
 that anyway which is something more than 
 the most simple way of treating a thing, must 
 be an ornamental way. The knobs and mould- 
 ings and sawed figures in the chair just spoken 
 of, could only seem ornamental to the most 
 uncultivated taste and perception. The sawed 
 work is not bad because it is sawed, but be- 
 cause, being sawed, it cannot be both delicate 
 and strong, firm enough for its place. The help- 
 ing the shape ,. by a sort of cornice moulding 
 stuck on, even if it were finely designed and 
 worked, would not be good. Nothing, how- 
 ever rich or rare, can be ornament unless 
 it adorns ; and it cannot adorn unless it has 
 some kind of pertinence to that to which it 
 lends itself. 
 
 There is such a thing as fatiguing elaboration. 
 So we sometimes find that simple, good tex- 
 tures—such as are produced by threads in 
 
DECORATION 
 
 145 
 
 stuffs, or grain in woods — are betterin certain 
 places than ornamental detail ; that they give 
 neither vacancy nor sufficient fulness to de- 
 prive better things of their importance. 
 
 The kind of elaboration which is necessary 
 for full expression, and the kind of finish which 
 is not finish for the sake of finish, are gd>od. 
 But that elaboration and finish which is inde- 
 pendent of thought and labor, such as the 
 smoothness, evenness, and accurate spacings 
 and markings given by the help of machinery, 
 must always be contrary to the spirit of art. 
 A smooth texture and a feeble expression, a 
 mathematical precision of form and no life, a 
 perfect evenness ot color and no subtleties of 
 contrast, often go together. Over-accuracy in 
 small things, and too perfect a finish to corres- 
 pond to the worth of a thing, gives us the idea 
 of time wasted. The best artist never grudges 
 labor so long as he can add import ; but when 
 he can only add polish, he stops. When he 
 has a fine curve to draw, he does it with all the 
 accuracy required for its subtle expression ; 
 but when he has to draw a circle or straight 
 Hne, which do not have so particular an expres- 
 sion, he does not always do it with so great 
 accuracy. 
 
 Consult the relations of things. — In furnish- 
 ing and decorating an ordinary dwelling- 
 house, we must consider the occupants' style 
 of living, and the sizes, aspects, and uses of the 
 room ; richness or simplicity, and scale and 
 number of parts, warmth or coolness of color- 
 ing, and fitness of ideas of association being 
 therein observed. A leading idea should con- 
 trol the management of each room, and of all 
 the rooms, as a whole ; the different rooms 
 contrasting, but the transition from one to 
 another being rather a " mild surprise " to the 
 senses than to the mind. The absurd idea of 
 one style for the drawing-room, another style 
 for the. dining-room, another for the library, 
 savors rather of the curiosity of the museum 
 than of the quietness of home; and' shows a 
 disposition to regard art as a pretty plaything, 
 rather than the outward expression of a digni- 
 fied life. 
 
 The indiscriminate mingling of variously 
 constructed and fashioned pieces of furniture, 
 of the ordinary patterns of Brussels carpets 
 and Eastern rugs, and of incongruous orna- 
 mental articles and pictures, is fatal to style 
 and dignity. 
 
 Faihion no guide, — Fashion and caprice in 
 these things cannot be a help but only a hin- 
 drance. For beauty is of a nature unchang- 
 ing. Of course as our perception of beauty 
 may. be growing, the love of newness is not 
 inconsistent. Beauty is infinite and each new 
 phase that we discover may well give -us 
 pleasure. But the love of novelty for its own 
 sake, change because it is change,' is fatal to 
 the health of art. 
 
 There is no help to be found in some of 
 
 the new; affectations in furniture and decora? 
 
 tion — this decoration mannered, prosy, and 
 
 harsh in its contrasts, and the furniture, made 
 
 10 
 
 often in protest of some former sham or ab- 
 surdity, with a little common sense, and a vast 
 deal of bad taste; having for strong points 
 clumsiness of structure, and ornamentation of 
 restless chamfering and coarse mouldings, 
 with badly painted tiles let into the wood- 
 work, drawing the eye by a harsh spot of color 
 and disagreeable contrast pf texture to a, de- 
 sign composed without thought or feeling. 
 There must be contrast, but it must be har- 
 monized contrast. Good contrast is that which 
 makes us recognize the qualities of things by 
 showing us how they differ with their neigh- 
 bors. Harsh contrasts, discords, may become 
 parts of the finest harmonies by having that 
 which shall lead to them and from them. If the 
 discord is such that it shall catch the eye sud- 
 denly, and require it to make a jump to get 
 away again, it is, instead of a simple discord,' 
 a false note ; a fragment bf another key. The 
 discord should be the bringing together of 
 two things so harshly opposed, that by them- 
 selves no kind of similarity can be discovered; 
 but which by their accompaniments lead to the 
 perception of a common ground of meeting. 
 Plat decoration. — One of the doctrines of 
 the advocates of this decoration and furniture 
 is " only flat decoration for walls." They say, 
 " common sense points to the fact, that as a 
 wall represents the flat surface of a solid ma- 
 terial which forms part of the construction of 
 a house, it should be decorated after a manner 
 which will neither belie its flatness or solidity. 
 For this reason all shaded ornaments and- pat- 
 terns, which by their arrangement of color 
 give an appearance of relief, should be strictly 
 avoided. Where ornamental forms are intro- 
 duced they shouk'. be treated in a conventional 
 manner, — i. e., drawn in pure outline, and fill- 
 ed in with flat color ; never rounded." But, 
 surely, the great painters did not teach us so to 
 believe. A picture painted on a movable ma- 
 hogany panel, or on an immovable stone wall, 
 is painted on the flat surface of a solid material, 
 and in no way belies it. The truth is, that imi- 
 tative painting on the flat surface of a thing, 
 of structural features sometimes belongingto 
 that thing (lor instance, mouldings, pilasters, 
 panels and niches on a flat wall), does belie its 
 flatness. But the making use of that flat sur- 
 face for the display of painted ornament .or 
 story, in no way belies flatness or solidity or 
 any other structural condition. The true art- 
 ist would prefer not to have equal outline or 
 flat unmodulated color. Flatness is related to 
 vacancy, and art as well as nature abhors a 
 void. We often accept willingly flatness of 
 pattern. But such patterns according to the 
 measure of their goodness, will be varied with 
 passages of minutely broken parts and com- 
 paratively solid masses, in a general way sug- 
 gesting to the eye at a short distance, a play 
 of light and shade and color. 
 . Conventionalism should not be sought for 
 its own sake, as if it were a thing excellent in 
 itself; when its only virtue is to stand for some- 
 thing better. If conventionalism means, as 
 
146 
 
 DECORATION 
 
 it seems to with many modern designers, that 
 where a natural form is bounded by a curved 
 line, it shall be represented by a straight; 
 where it has a rounded projection, it shall be 
 represented by an angular One ; and where 
 color is changing, it shall be crude and flat, 
 then it is not good. Such a conventionalism is 
 a kind of grotesqueness without beauty or 
 meaning. The grotesque in art is that peculiar, 
 humorous conjunction of thing's which is set 
 beside serious things for relaxation, and for 
 contrast ; it is always significant of something, 
 and not a mere contradiction of the beautiful. 
 It is always humorous, for it is an attempt to 
 say that for which no accepted phrases have 
 been "discovered. 
 
 Right conventionalism is a kind of short- 
 hand, really used because of the embarrass- 
 ment of our riches, used because we must 
 sacrifice enormously more than we keep, giv- 
 ing hints and suggestions of a wealth that we 
 never show. But it, at least in its old forms, 
 is a thing that we hope to use less of to-morrow 
 than to-day. 
 
 A GOOD WAY TO BEGIN WORK. 
 
 It is always best to begin by first consider- 
 ing those things in which we have least room 
 for choice. On account of the change and 
 want of aim of " fashion," the least variety is 
 to be found in floor covering, and the greatest 
 in wall covering — supposing we use wall paper, 
 which is almost always the best where econ- 
 omy is a motive. 
 
 The first step, it is true, that time dictates 
 in preparing the house, is to color the wood- 
 work and the walls. But this being done to 
 suit the taste as far as it alone is concerned, 
 trouble is apt to come in findirig carpets to cor- 
 respond. As the accessible variety of wall paper 
 and tints for painting is so much greater than 
 that of upholstery and carpets, it is best to 
 select the carpets at the Tery outset. Then it 
 will be comparatively easy to find appropriate 
 furniture and, that being Selected, to find appro- 
 priate wall paper and to paint appropriately, 
 if the woodwork is to be painted. 
 
 One strong argument in favor of unpainted 
 woodwork, especially as compared with that 
 painted white, is that it will tone in with a 
 variably greater variety of carpets and wall 
 decorations. White woodwork is constant- 
 ly bringing to grief the best laid plans of 
 wall and floor decoration. Pretty papers and 
 carpets have more than once been sent home 
 and even put in place before it has been real- 
 ized that the uncompromising woodwork must 
 kill them. 
 
 FLOORS, AND FLOOR COVERING. 
 
 For the floor of the entrance or hall, encaus- 
 tic tiles are best in durability as well as in 
 appearance. Combinations of these may be 
 made good and harmonious in color if we 
 will but be simple and not attempt display. 
 
 Marble tiling, to be satisfactory, must be ex- 
 pensive, and demands the exercise of great 
 taste and judgment. Next to tiling, hard wood, 
 paint, or even oil. cloth, if it can be had ol 
 moderately fair design and color, should be 
 preferred to carpet. 
 
 For other floors in the house a large rug, 
 reaching to within about a foot and a half or two 
 feet of the walls, is, for many reasons, to be 
 preferred to a nailed-down carpet covering the 
 entire floor. This may be made up of carpet- 
 ing sold by the yard, with a border ; or may be 
 an Eastern carpet in one piece, which of 
 course is very greatly to be preferred. For 
 the floor itself hard wood is best. If it have a 
 border, one of simple design should be chosen, 
 avoiding conspicuous spots or zig-zags, or 
 sharply contrasted stripes. If it is to be paint- 
 ed, the carpet, furniture and wall paper should 
 first be chosen, then the floor color agreeably 
 to all of these, contrasting not too strongly 
 with the carpet, or the effect of breadth over 
 the whole floor may be destroyed. 
 
 In the carpet the contrasts and colors should 
 generally be not too striking, because it is the 
 thing most under our eyes when they often need 
 rest. If the texture be a deep velvety pile, the 
 contrasts of lights and darks and separate 
 colors maybe greater. Generally, it had bet- 
 ter be inclined to the dark and warm in tone. 
 Aggravating lessons in geometry, as well as 
 roses, scroll, and pictures, as subjects of design 
 in carpet are things to be tabooed. There are 
 to be found carpets of fair design copied from 
 Eastern patterns, but their over preciseness 
 and painful small accuracies, and their inferior- 
 ity of color, leaves them far behind a genuine 
 Oriental carpet, with its slight pleasing way- 
 wardness. 
 
 MOVABLE FURNITURE. 
 
 In choosing furniture, consider the colors of 
 the woods. Against a wall of dull red, black, 
 or dark oak, will generally look well. And 
 with a wall of sage or olive-green, greenish- 
 blue, or dull grey-blue ; mahogany, oak, walnut 
 or rosewood. Yellow with black and some 
 kinds of grey always looks well. Rarely 
 choose any wood lighter than oak. If the 
 articles be of somewhat light construction they 
 may contrast rather strongly with the floor 
 and walls ; if large enough to make important 
 masses in the room the contrast should not be 
 of a sudden and violent kind. The introduc- 
 tion of black in furniture is often of great 
 value. Generally take the plainest and most 
 reasonably constructed furniture that you can 
 find. Avoid in it extravagance of shape ; curv- 
 ing fronts to drawers, things made to imitate 
 drawers and doors, and lumps of carving glued 
 on. Do not lightly and without consideration 
 choose adjustable chairs, extension tables, and 
 shutting beds. Avoid having a piece of fur- 
 niture which is not quite sufficient for its uses, 
 and'so has to be eked out by other insufficient 
 things : such- as two or three inconvenient 
 make-shifts for book-cases, cabinets, etc. 
 
DECORATION 
 
 147 
 
 Upholstery of chairs and , sofas may con- 
 trast with floors or walls ; there can pe no 
 rule ; sometimes one plan will be found the best; 
 and sometimes the other ; or a partial adoption 
 of both. The larger the pattern in furniture, 
 coverings and curtains, the less conspicuous 
 should be their colors. 
 
 Curtains may generally harmonize pretty 
 closely with the furniture upholstery. They 
 may often be somewhat more lively, as, in the 
 day time the light does not fall on the surface 
 the most in view, and at night they should 
 not break too suddenly the general effect of 
 pictures and furniture against the walls. They 
 should always be suspended from rings on 
 rods. Lace curtains, except where mere 
 screens against the inside of the window sash, 
 are not to be commended on any account, to 
 say the least. 
 
 WALL-PAPER, WALLS, AND CEILINGS. 
 
 The carpets being selected, little difficulty 
 need be experienced in properly coloring the 
 walls and woodwork. 
 
 Woodwork. — (See above under " A good 
 way to begin work.") 
 
 If the doors and casings in a room be of 
 hard wood, their color is of importance in con- 
 nection with floor and walls. If they be paint- 
 ed, the colors may well be of such tones as 
 will more strongly contrast with the walls than 
 with the carpet, the doors themselves being 
 more nearly like the wall than the casings 
 around them are. 
 
 Ceilings cannot be left plain unbroken sur- 
 faces of white plaster without sacrificing the 
 harmony of the room, if the least degree of 
 fulness of coloring be attempted in other 
 parts. They may generally be made light- 
 er than the side walls, and slightly contrast- 
 ing with them. With the walls very light, they 
 may be darker. In any case they should 
 have as much gentle variation of light and 
 dark and color as 4 rnay be. A fashion of 
 showing the construction of the floors and 
 roofs above, is a thing to be wished by all de- 
 corators. It would add more to the effect of 
 the rooms we live in than one-half of what we 
 now take pains to do to them. 
 
 Papers.— In choosing wall papers avoid 
 over brightness, display* sharpness, or angular- 
 ity of pattern. It is not necessary that they 
 should be precisely and accurately " made out. 
 It is as well that something should be left to 
 the imagination. Prefer those of a general ton* 
 of warm grey, and but few detached broken 
 colors; or creamy ochreish yellows; or sage, 
 citron, olive and tea greens; or dusky reds. 
 Blues are the hardest to choose ; they should 
 generally incline to green or greenish-grey, or 
 to the qualitv of blue of some kinds of old 
 china Rarely or never choose stripes, what- 
 ever vour friends may say about their making 
 vour rooms 'look higher. Sometimes they do 
 so, and sometimes they do exactly the reverse 
 by calling attention to the shortness of the 
 
 space they have to run. They more often than 
 not produce a bad effect on a wall. 
 
 Dado. — It will often be of advantage, to have 
 a plinth or dado around the room varying in 
 height from one and a half to four feet, of a 
 color of about the same degree of force as the 
 color of the floor. It should be plainer in 
 design than the wall above ; and may often 
 with advantage be absolutely plain. The line 
 is invaluable where there are pictures. Dadoes 
 to passages and staircases, where there is no 
 wainscot, are good on account of their useful- 
 ness as well as appearance. They had hest 
 be made of paper of such a pattern that 
 where a piece is rubbed off, another may be 
 substituted. It is not always the case, as is 
 constantly said, that a wainscot or dado makes 
 a low room look lower ; for it is interrupted by 
 doors and windows and large pieces of furni- 
 ture. -Entire blankness and absence of detail 
 never make a space look larger. Detail is 
 always good when sufficiently subordinated, 
 and always bad when obtrusive. Simple treat- 
 ment is what is required, that the space, shall 
 not be so cut up as to leave no leading feature. 
 Border. — A border or frieze does often 
 make a room look lower. It arrests the eye at 
 a lower point than the top of the wall, and by 
 its uninterrupted line carries it around the 
 room at that level. 
 
 Pictures.— The walls may properly be 
 allowed to furnish the key for the whole 
 scheme of color ; and not necessarily namable 
 color as red, green or blue ; but hue, tone, 
 what might be called atmosphere. In pro- 
 portion to the absence of pictures walls re- 
 quire a strong and elaborated treatment. If 
 slight water-color drawings or prints are to 
 be hung on them, walls should be light and 
 delicate. If oil paintings are to be hung, the 
 particular pictures should be consulted, as far 
 as possible, beforehand. It is often said that 
 water-color, and oil-color pictures, or either of 
 them with photographs and prints, should 
 never be hung together on the same wall. But 
 it is as well not to make quite so broad a rule, 
 We ha.ye seen a water-color drawing which erred 
 by having too much of one particular color 
 hung with good, effect by. a cool brown Liber 
 Studiorum print, and a photograph of a paint- 
 ing made to glow with a warm hue by a neigh- 
 boring blue. 
 
 ADAPTING THE NEW TO THE OLD. 
 
 If in taking a house you fall heir, to 
 modes, of coloring in paper, wood work or 
 paint, which are not good, but which you never- 
 theless must keep, modify your further furnish- 
 ing so far as you can so as to be in harmony 
 with them, even though in itself it is not what 
 you would prefer. But, if Has. forms of wood 
 work, plaster ornaments, etc., be bad, do not 
 let that influence your further choice. It 
 might lead to consistency, but it would be a 
 consistencv of ugliness. Supposing the wood 
 
148 
 
 DECORATION 
 
 work to be painted white, after the common 
 fashion, any system of full coloring for the 
 further decorating and furnishing should not be 
 attempted. With large spaces of white paint 
 or smooth white plastering opposed to large 
 spaces of coloring you cannot have a harmo- 
 nious result. 
 
 REMARKS ON THE VARIOUS ROOMS. 
 
 The hall it is well to have rather 'darker 
 than the rooms opening from it, on account of 
 the agreeable contrast. It is also well to have 
 the coloring quiet and grave, without strong 
 contrasts and never rising to positive color. 
 The ornamental detail should be very restrain- 
 ed, it being rather out of order in a place 
 which is principally a passage, and more tell- 
 ing if kept for other parts of the house. Large 
 comparatively blank spaces are in place here, 
 the incidents of. light and shade often giving 
 enough variation. 
 
 Dining-room. — Probably the fashion of 
 having a dining-room sober and rather dark 
 in its coloring, came about because of the 
 table and those around it being the chief 
 point of interest, and also of the pleasant con- 
 trast of the drawing room. 
 
 When the sideboard is simple in its lines 
 and dark and subdued in color, whatever is put 
 on it will show to better advantage. 
 
 The drawing-room of course should be 
 somewhat light and gay ; fitted to be bright at 
 night and should not nave any point of con- 
 centration, or be too decided in any way. 
 
 The library, where it is a library, should 
 contain nothing to distract the attention ; the 
 ornament and coloring should be of the most 
 quiet kind. Instead of things being so arranged 
 as to appeal to the eye, the eye should have to 
 search for things. 
 
 Bed-rooms ought to be airy and rather light. 
 But curtains hung so as to be easily drawn to 
 shut off draughts and light are desirable. If 
 the furniture is to be bought in the shops, the 
 plainer it is the better. 
 
 GENERAL ADVICE. 
 
 Advice in these things can only be of 
 value so long as we remember that it is but 
 advice, but the occasion would probably be 
 rare when we could not let the following have 
 the force of rules. 
 
 North rooms, South rooms, poorly or fully 
 lighted rooms, whatever their uses may be, 
 should have some attention given to making 
 their coloring suit their respective quantities 
 and qualities of light. In doing this, that 
 kind of contrast between different rooms in a 
 house which is always pleasant, is secured. 
 
 Adhere as much as possible to simplicity of 
 general arrangement. Avoid on the one hand 
 meagreness, and on the other hand what is 
 perhaps worse, overcrowding. 
 
 Beware of "hard-finish" and white paint, 
 
 and all large spaces of plain white in carpet, 
 curtains, wails, or ceilings ; of brilliant things, 
 large mirrors, displays of gilding and marble, 
 and elaborate cast metal gas-fixtures, long lace 
 curtains, sentimental statuettes and bronzes, 
 and an undue abundance of small "artistic" 
 things. 
 
 It is better not to indulge a fondness -for 
 that useless order of things which includes 
 "tidies," "mats," worsted embroideries, etc. 
 As we usually see them they are harsh, spots 
 of white or inharmonious vivid color, and not 
 untrying to the nerves of those who do not feel 
 at liberty to treat them with disrespect, and 
 who do not like " fancy things," although they 
 may care for art. 
 
 Finally,^ do not be disturbed if your house be 
 simple, inexpensive, and unpretending; but do 
 be disturbed if it be "cheap;" that is, if it be 
 evidently not a fine thing, while it makes a 
 shallow pretence by being .dressed up in the 
 fashion of a fine thing. Extreme simplicity 
 and great dignity may go together—dignity 
 and cheapness never. Remember that a quiet 
 harmony of colors, and the simplest mode of 
 arranging simple things, are always good, and 
 that brilliance, abundance, and extravagance, 
 are always, at least, near the perilous borders 
 of no-land. 
 
 A FEW GENERAL RULES CONCERNING THE 
 DECORATIVE ARTS. 
 
 I. A work of art of any kind is produced 
 only when the desirableness of it is seen, it 
 is the working out of an idea, and not the 
 result of an ambition of making something 
 new to attract attention and win applause. 
 
 II. Any work of the decorative arts should 
 possess htness, proportion, harmony, and sug- 
 gestiveness. Its fitness, proportion, and har- 
 mony should not only concern the relations #t 
 the various parts to each' other, but should 
 refer to the occasion of its being, and also to 
 everything that accompanies it. Its sugges- 
 tiveness should be of that kind which hints at 
 what is, for the occasion, most agreeable to the 
 mind and eye. Hence, in all good periods, 
 forms from the vegetable and animal worlds, 
 and the creations of the ideal world, as accept- 
 ed at the time, have been favorite subjects ; 
 while very small portions of angular or crude 
 geometric forms have been allowed. 
 
 III. Whatever quality or condition of beau- 
 ty may be agreeable to the eye in nature, will 
 be agreeable to the eye when made use of in 
 art. 
 
 IV. The primary reason for the decoration 
 of surfaces in variously disposed masses or 
 lines or colors, is to obtain an agreeable modu- 
 lation, tending to gently disturb a sense of 
 entire smoothness or flatness. 
 
 V. General arrangements should first be 
 cared for, divisions and subdivisions being less 
 and less marked and prominent, The treat- 
 ment jiever leading the eye to the study of 
 separate parts before recognition of the whole. 
 
DECORATION 
 
 VI. Lines should be associated and have 
 relationship to each other, and sympathies of 
 tendency, radiating, or converging. 
 
 VII. Large, flat spaces, unbroken by lines, 
 figures, forms, or colors, or by play of light 
 and shade, should be avoided, especially where 
 there is firmness or smoothness of texture. 
 
 VIIL_Purely geometric figures or arrange- 
 ments 61 figures can never be satisfactory un- 
 less partially obscured by passages of varying 
 light and shade, interrupted by inferior figures 
 of forms, of dominated by superior figures or 
 forms. 
 
 IX. Mathematical precision in drawing geo- 
 metric figures, or in patterns of regular or 
 formal design, should generally be avoided. 
 
 X. The conventionalization of forms of 
 objects should never be sought for its own 
 sake. It should be of the kind made necessary 
 by the restrictions of place and means. 
 
 XI. Ornamental figures and forms may be 
 subject to geometrical arrangements. But all 
 large styles depart more or less widely from 
 any too evident geometric arrangement of 
 parts. (In ornament, as in verse, a rhythm 
 which is too obvious is less agreeable than 
 too great irregularity.) 
 
 XII. Material should never be so treated as 
 to assert itself for what it is not. 
 
 XIII. Imitations of textures, or accidents 
 of surfaces, used to give to one thing the 
 character of another thing — such as the imita- 
 ting of the figured grain of woods and the 
 veins of marble-should be strictly avoided; 
 unless used as mere hints in a pictorial arrange- 
 ment. 
 
 XIV. Decoration should be applied to neces- 
 sary constructions ; but unnecessary construc- 
 tions, or imitations of constructions, should 
 never be used as decorative in themselves, or 
 as a means of introducing decoration. 
 
 XV. In ornamenting a construction, its ex- 
 pression of use or purpose as shown by its 
 general form, should not be disguised or con- 
 tradicted. 
 
 XVI. Positive color should be avoided in 
 large uninterrupted spaces, and confined to 
 small portions. In fine coloring, the prevailing 
 hue is made up of divisions and- subdivisions 
 
 . of more decided colors. 
 
 XVII. Any arrangement or composition of 
 colors which is to- stand by itself, and not de- 
 pend upon association with other compositions, 
 cannot be good if in it any one of the three 
 primary colors is wanting. 
 
 XVIII. Color may be applied independeiit- 
 Iv of details of form ; as in the spots and stripes 
 of many flowers and animals. 
 
 XIX. Gold should generally be contrasted 
 with dark color. In many cases where bright- 
 ness, delicacy and breadth are desired, it may 
 be contrasted with light hues or colors. 
 
 XX. Patterns on a ground of different color, 
 or degree of intensity of the same color, if 
 much broken or minute in parts, or of extreme 
 simplicity, may be used without outline or 
 edging. • 
 
 DEPILATORIES 
 
 119 
 
 XXI. Patterns on a ground of a different 
 color may be treated with' an outline or bound- 
 ary of color, contrasting with pattern or ground 
 or both. '(Examples in Eastern Rugs.) 
 
 XXII. Patterns in gold on colored ground, 
 may generally be separated from the ground 
 by an outline of darker color or black. 
 
 XXIII. Patterns in color on a gold ground, 
 may generally be separated from the ground 
 by an outline of a darker color or black. 
 
 It should also be remembered that no coiors 
 in themselves give the appearance of nearness 
 or distance (as has been asserted), thus be- 
 ing more fitted for the nearer or farther parts 
 of a form. We are in the habit of associat- 
 ing blueness with distance because of the blue- 
 ness of the sky and distant mountains ; but 
 the same mountains look no nearer when pur- 
 ple ; and the sky, although much bluer at the 
 zenith, looks no farther off than at the horizon. 
 The red and yellow in the sunset sky appear 
 farther off than the blue shirt of the laborer 
 returning home from his work. ' And in the 
 house a blue plum appears no farther off than 
 a yellow one when with it in a dish. Any color 
 may be made to advance in the sense of being 
 made to attract the eye, or may be made re- 
 tiring in the sense of being "quiet." Hues 
 or colors depend on their treatment or associa- 
 tions, for their prominence or quietness. 
 
 DEER. (See VENISON.) 
 
 DENTIFRICE. (See Teeth.) 
 
 DEODORIZERS. — If hese might be appro- 
 priately classed with disinfectants, but as 
 there are times when unpleasant smells may 
 require neutralizing which ( do t not necessarily' 
 point to impurities or infection, we will mention 
 here a few methods of deodorizing, a room. It 
 must not be supposed,* however, that when the 
 cause of a disagreeable odor comes from im- 
 pure or injurious matters the danger can be 
 averted by simply masking the smell. Coffee 
 is one of the best of deodorizers. The best 
 mode of ■using it is to dry the raw coffee, pound 
 it in a mortar, and then roast the powder on a 
 moderately heated iron plate until it assumes 
 a dark brown tint ; then lay it in a plate in the 
 room to be sweetened. Sugar also is excel- 
 lent, and a convenient way of using, it is to 
 bring in afewc&als on a shovel and sprinkle the 
 sugar over them, renewing it as the smoke 
 ceases to rise. Brown paper or cotton rags burnt 
 in a room-are unsurpassed as a deodorizer, and 
 purify vitiated air very quickly. For a' sick- 
 room nothing is more grateful and refreshing 
 than to sprinkle cologne around the bed and 
 curtains and to blow it through the air of the 
 chamber. A pail of clear water set in a newly- 
 piinted room will remove the smell of paint, 
 and modify the danger of sleeping in newly- 
 painted rooms. Vinegar boiled with myrrh or 
 camphor and sprinkled in a sick-rqom is also 
 very pleasant and purifying. (See Disinfect- 
 ants.) ' 
 
 DEPILATORD3S. — Substances for remov- 
 ing superfluous hairs. Many of them are of- 
 fered in the drug-storcs, : • but they are mostly 
 
150 
 
 DEWBERRY 
 
 DIAPHORETICS 
 
 unsafe to use, as they have either an arsenical 
 or caustic basis and are consequently highly 
 injurious to the skin. Plucking out the hair 
 by the roots is by far the best way of removing 
 it. In cases where this will not answer, the 
 following depilatory is less objectionable than 
 any that can be bought already prepared: 
 Take of best lime, slaked, one pound ; orpi- 
 ment in powder, one ounce ; mix and keep in a 
 well corked bottle. To apply, mix a small 
 portion with water to the consistence of cream, 
 spread it upon the hair and let it remain about 
 five minutes, or till it begins to burn the skin ; 
 then remove it with an ivory or bone paper- 
 knife, wash the part with water, and apply a 
 little cold cream. 
 
 DEWBERRY. — A. variety of the blackberry 
 sometimes called running blackberry, because 
 of its growing on a vine which creeps along 
 the surface of the ground. Dewberries ripen 
 rather earlier than blackberries, and in sunny 
 situations attain a large size and have a pecu- 
 liarly sweet and agreeable flavor, approaching 
 that of the strawberry more nearly than any 
 other fruit. They are seldom found in the 
 market in any quantity, as they are not often 
 plentiful enough to pay for systematic picking. 
 They may be prepared for the table in any of 
 the ways that blackberries are. 
 
 DIABETES— A disease in which a very 
 large quantity of saccharine water is passed 
 daily by the patient, accompanied by great 
 thirst and general debility. It may attack 
 people of any age, but is far more fatal, and 
 runs a much more rapid course in children and 
 young people than adults or those of advanced 
 age ; amongst the latter a small quantity of 
 sugar in the urine may be present at one time 
 and absent at another, and. these cases seldom 
 need cause much anxiety. It is at present an 
 unsettled question whether the liver or the 
 blood is at fault in this disease, nor is it yet 
 determined what part the nervous system may 
 play in it, but it is an ascertained fact that 
 irritation in certain parts of the brain will pro- 
 duce sugar in the urine. The kidneys are not 
 the seat of mischief : they merely allow the 
 sugary urine to pass, and, in doing so, suffer 
 more or less in the process. 
 
 The most marked symptoms of diabetes are 
 great thirst, dryness of skin, and passing an 
 immense quantity of urine. The thirst is so 
 great that the patient is always wanting some 
 liquid, and will drink as much as four or five 
 gallons of water a day in some cases ; two or 
 three gallons is a very common amount. Since 
 they pass so much urine, the other tissues of 
 the body are dryer than usual ; the skin feels 
 dry and harsh, and an eruption is liable to 
 break out, and sometimes boils form ; the nails 
 are dry and often chip in consequence. The 
 bowels are confined, and the motions are gen- 
 erally firm and dry. The urine is light in color, 
 but much heavier than usual, from the great 
 quantity of sugar present in it. Sugar may be 
 detected in the urine thus : Take equal quan- 
 tities of urine and liquor potassae in a test tube, 
 
 add a few drops of a solution of sulphate' of 
 copper, and boil ; the solution will become 
 first yellow, then orange, and finally of a deep 
 horse-chestnut color. The test requires, how- 
 ever, to be carefully performed by a person 
 possessing some experience in animal chemlsr 
 try — to produce a satisfactory result. The 
 appetite is generally goodj and even excessive 
 in some cases ; the tongue is often dry and red, 
 and the temperature rather lower than usual; 
 the patient sleeps well, and the general health 
 may go on for a considerable time without be- 
 ing seriously impaired. In the course of time 
 there is more or less wasting of the body, and 
 a liability to disease of the lungs. Cataract is 
 also a by no means uncommon complication. 
 In young people and children, the disease often 
 runs a very rapid course, and may result fatally 
 in six weeks after the commencement of the 
 symptoms ; much more commonly it lasts for 
 two or three years, and, in old people, sugar 
 may occasionally appear in the urine without 
 any harm resulting. Death often takes place 
 by suppression of the urine, followed by stupor, 
 coma, and perhaps convulsions; or it may 
 occur through general exhaustion, or from 
 disease of the lungs. 
 
 Treatment.— The treatment of diabetes 
 generally consists in confining the patient to 
 a diet from which all starchy or saccharine 
 articles of food are, as far as possible, exclud- 
 ed. Brown bread, bran biscuits, meat, green 
 vegetables, milk, etc., may be allowed, but" 
 ordinary bread, sugar, rice, potatoes, etc., are 
 prohibited. Persistence in this plan is often 
 followed by much relief to the patient, causing 
 him to gain strength, lessening his thirst and 
 the quantity of urine, but it will not cure him ; 
 nor, at present, is any remedy known that can 
 eradicate the disease. Since there is so much 
 thirst, a large amount of water must be given 
 — as much, in fact as the patient likes. Raw, 
 meat has been found to be beneficial in some 
 cases. Various preparations, as diabetic-bread 
 and diabetic-biscuit, have been recommended ; 
 but few can continue their use long, as they 
 eventually tire of keeping to a restricted diet. 
 
 There are certain cases in which persons 
 pass a very large .quantity of urine without hav- 
 ing any sugar in it : they are then said to be suf- 
 fering from polyuria, or diabetes insipidus, a 
 disease of much less importance. 
 
 DIAPER. {See Damask.) 
 
 DIAPHORETICS. — Medicines which in- 
 crease the insensible prespiration. When they 
 act very energetically, they are called sudor- 
 ifics. During the administration of these reme- 
 dies it is essential that the surface of the body 
 should be kept warm ; and for this purpose 
 wool is generally employed, in the shape of 
 flannel or blankets. Exposure to cold air is 
 also to be avoided, as well as the drinking of 
 cold water, though this in strong constitutions is 
 often productive of extensive perspiration, and 
 many people take a glass of cold water at 
 night before going to bed, with the view of 
 producing perspiration when they feel that 
 
DIARRHCEA 
 
 151 
 
 ' they have taken cold;. It is a bad plan, in 
 order to check excessive sweating, to expose 
 the body while bathed in it, or while clothed 
 with wet garments ; but these shquld at once 
 be removed and dry ones of a lighter character 
 put on, or else the clothing should very gradu- 
 ally be made lighter, avoiding any sudden 
 transition which would be likely to produce a 
 chill. ' v 
 
 (a.) ^Antimonial powder (compound powder 
 of antimony), 5 grains taken at night, with a 
 basin of warm gruel or white wine whey. 
 
 (d.) Dover's powder (compound powder of 
 ipecacuanha), 5 to 10 grains, taken at night. 
 
 (c.) Liquor of acetate of ammonia, I ounce ; 
 ipecacuanha wine, 10 minims; sweet spirit of 
 nitre, 20 minims. Mix, and give at night, or 
 oftener if necessary. 
 
 DIARRHCE A . — Diarrhoea is in many cases 
 a symptom rather than a disease. It is present 
 in typhoid fever, is a frequent accompaniment of 
 consumption and diabetes, and is produced by 
 a number of pathological conditions which only 
 a physician can understand. In its slight and 
 more common forms, it is caused by indigesti- 
 ble food, or ordinary food eaten in too great 
 quantity ; by chagge of diet ; by violent, men- 
 tal emotions : and by sudden changes oj; tem- 
 perature, wet feet, and exposure to cold. 
 When indigestion of food is the cause of 
 diarrhoea, the purging itself soon removes, the 
 disturbing substance and the diarrhoea com- 
 monly ceases ; if this should not be the case, a 
 moderate dose of laudanum (fifteen to twenty 
 drops) will generally prove effective. When 
 the diarrhoea is produced by exposure to the 
 cold or the like, a mild farinaceous diet, rest 
 in bed, mustard over the bowels, and the use 
 of laudanum or laudanum and brandy in small 
 doses, may be had recourse to ; in such cases 
 too, the patient is generally benefited by wear- 
 ing a flannel bandage around the abdomen, 
 which may be retained after the attack to 
 prevent recurrence. 
 
 In Children. — When diarrhoea appears in 
 infants and young children, as it is very apt to 
 do in the summer, it should be attended to at 
 once ; not always stopped immediately, since 
 it is often an effort of nature to throw off 
 something which is better away, but if allowed 
 to run on it speedily becomes dangerous. The 
 question as to when the discharges from the 
 bowels should be stopped ana when they 
 should be assisted is a very difficult one to 
 decide ; but the following observations may be 
 useful to mothers. 
 
 A diarrhoea which consists simply of stools 
 rather loose, but otherwise of natural appear- 
 ance is the least important; when they become 
 quite watery, and their several ingredjents 
 seem separate and unmixed, it is more grave. 
 Very watery discharges, especially when ac- 
 companied by vomiting, are symptoms which 
 should cause a physician to be summoned at 
 once. When the disease attacks a nursing 
 infant, the dischargeis should be Carefully ex- 
 amined, and if euros appear in them the prob- 
 
 ability is that they are caused by over-feed- 
 ing; the, child nurses too long, or too often; 
 and the stomach is only able to curdle the 
 milk without digesting it completely. The 
 remedy for this condition is to nurse the child 
 at longer intervals, or to give it less at a time : 
 and it is most probable that both a longer 
 interval and a smaller quantity are needed. 
 The sleeping room should be well ventilated, 
 and at least once every day the child should be 
 carried out to walk, or ride, so as to be 
 thoroughly refreshed. If these dietary meas- 
 ures do not check the diarrhoea, resort may be 
 had to chalk mixture (containing no paregoric), 
 of which from half to a whole teaspoonful may 
 be given once every two or three hours. This 
 medicine should always be shaken up before a 
 dose of it is poured out : and, as during warm 
 weather it is apt to ferment, about half an ounce 
 of the compound tincture of cardamons should 
 be added to every four ounces. With this, 
 the dose of the mixture may be made a little 
 smaller. 
 
 When diarrhoea occurs in a child that is nursed 
 in part and fed in part, it should at once be con- 
 fined to its mother's or nurse's milk, even at 
 the expense of some drain upon her. This 
 will by itself generally effect a cure, but the 
 chalk mixture may also be used if necessary.. 
 
 If the child is weaned a milder diet must be 
 tried. Its milk must be boiled and skimmed, 
 and perhaps reduced in quantity. If this ap- 
 pear still to irritate the bowels, it may be well 
 to try changing to the milk of another cow, and 
 when all these fail, or sooner if convenient, a 
 nurse should be found. The child that is 
 weaned, however, very soon forgets how to 
 nurse and cannot be made to take the nipple ; 
 in such a case the nurse's milk should be 
 drawn and fed to the patient. 
 
 For a - child that is older and that has 
 become accustomed to a solid diet, the same 
 general treatment must be adopted. All sub- 
 stances which are not easily digested should be 
 at once abandoned. The diet must be limited 
 both as to its elements and its quantity. Rice 
 is one of the articles most frequently resorted 
 to, and when it is relished is beneficial ; 
 but it often becomes disagreeable to the child 
 if given continuously, and other articles can be 
 selected which are equally useful. The sweet 
 potato is one of these, but it should be 
 thoroughly ripe and perfectly sound, and 
 should never be given even to a healthy child 
 if it has become in part black or has the smell 
 of rose-water. Arrowroot is good, and so are 
 very light wheat bread, and crackers. Still, 
 the child will often require something besides 
 this diet. Boiled milk is a very good addition to 
 it ; and when this does not agree with the 
 stomach, soups, broths, chicken and .beef-tea, 
 may be resorted to, and these may be thicken- 
 ed with rice. When any meat is used, the fat 
 should be carefully skimmed off. As to med- 
 icines, a child that has been accustomed to a 
 solid diet must be treated much as younger 
 children, though somewhat more powerful 
 
152 
 
 DIET 
 
 astringents may be added to the chalk mix- 
 ture. Dr. Parker recommends this combina- 
 tion : Take of chalk mixture three ounces ; of 
 tincture of kino (or catechu), half an ounce ; of 
 compound tincture of cardamoms, half an 
 ounce. Of this, the dose for a child two years 
 old is one teaspoonful every two hours, if the 
 discharges are very frequent, and at longer in- 
 tervals if not— care being taken to shake the 
 bottle before pouring out the medicine. It is 
 well, however, to give first a teaspoonful of 
 syrup of rhubarb, especially if any undigested 
 food has been passed. 
 
 A child with diarrhoea should be limited in 
 its use of cold drinks and especially of water, 
 of which it will drink large quantities and 
 very frequently if allowed to do so. Its milk 
 should be given as warm as it will bear it, as 
 should its broth and other liquids, except in 
 very rare cases when vomiting • is excessive. 
 But it is not necessary to compel the child to 
 suffer from thirst ; little pieces of broken ice 
 may be put in its mouth occasionally. The 
 child should be kept as quiet as possible, and 
 if the diarrhoea is very bad should be compelled 
 to lie upon its back. If there is any pain, the 
 bowels should be covered with hot flannels ; and 
 while a diarrhoea lasts, and longer, a piece of 
 flannel should be worn over the bowels, and if 
 the child is delicate a flannel shirt should be 
 put on. When vomiting and diarrhoea com- 
 mence at the same time, there is reason to 
 apprehend that the disease is cholera infan- 
 tum, and a physician should be summoned at 
 once. (See Cholera Infantum.) 
 
 DIET. — The subject of food in general, and 
 of the nature and constitution of the different 
 substances used by man for that purpose, is 
 discussed in the article on Food ; under the 
 present head, we shall only treat of the cir- 
 cumstances under which special kinds of food 
 are most favorable to health, of the relation of 
 food to bodily conditions, and of those general 
 principles by which man must be guided if he 
 would provide himself with those classes of 
 food most appropriate for his special purposes. 
 Even when thus divided off, the subject of 
 diet is so comprehensive, so complex, and so 
 constantly modified by circumstances, that we 
 cannot even attempt, in a work like this, a- 
 systematic survey of it, but must confine our- 
 selves to such detached hints as appear to us 
 capable of being turned at once to practical 
 use. 
 
 The simplest and most powerful agent in 
 determining the character of our food is 
 climate. In cold countries the requirements 
 of man are very different from those felt in 
 the tropics, and from the Esquimaux, who, 
 according to Dr. Kane, will drink ten or twelve 
 gallons of train-oil in a day, to the Peruvians 
 and other tropical nations for whom the ba- 
 nana sufficies for nearly all seasons of the year, 
 there are various gradations in which the con- 
 stituents of the diet bear a very direct relation 
 to the prevailing temperature. In cold regions, 
 man requires such food as not only sup- 
 
 plies him with nutriment, but also with heat ; 
 as oil, butter, fat, sugar, and other substances 
 in which carbonaceous elements predominate. 
 In warm countries, on the contrary, it is one 
 of the most essential conditions of good 
 health, that his food should be as little heat- 
 ing as possible. In our own climate this law 
 holds good as . between summer and winter ; 
 in the latter season, plenty of lean meat, butter, 
 potatoes, eggs, sugar, and similar food, are 
 necessary to keep the animal machine in work- 
 ing order, while in summer the diet should 
 consist chiefly of those substances of which 
 nitrogenous or flesh forming elements compose 
 the largest, part. There is. probably no other 
 cause so fruitful in producing the dyspepsia 
 and similar diseases of which Americans, as a 
 nation, are in a peculiar degree the victims as 
 the neglect to harmonize the food with the 
 changing seasons. (See Food.) 
 
 The next most important question in deter- 
 mining the character of our food is that of its 
 digestibility ; and it must be borne in mind that 
 the nutritive value and the digestibility of food 
 have no necessary relation to each other. A 
 food may have a very high nutritive value and 
 yet be so indigestible as to be practically use- 
 less, and on the other hand it maybe very 
 easily digested and worth little or nothing for 
 nutrition. No general rules as to the digesti- 
 bility of different foods can be laid" down, be- 
 cause it depends very largely upon individual 
 habits and conditions. Persons who have a 
 strong constitution, and take sufficient exer- 
 cise, may eat almost anything with apparent 
 impunity ; but young children who are forming - 
 their constitutions, and persons who are deli- 
 cate, and who take but little exercise, are very 
 dependent for health upon a proper selection 
 of food. As a general thing, when the body 
 requires a given kind of diet, specially demand- 
 ed by brain, lungs, or muscles, the appetite 
 will crave that food until the necessary amount 
 is secured. If the food in which the needed 
 aliment abounds be not supplied, other food 
 will be taken in. larger quantities than needed 
 until that amount is gained ; for all kinds of 
 food have suoplies for every part of the bodv, 
 though in different proportions. Thus, for 
 example, if the muscles are worked a great 
 deal, food in which nitrogen abounds is re- 
 quired, and the appetite will remain unao- 
 peased until the requisite amount of nitrogen is 
 secured. Should food be taken which has 
 not the requisite quantity, the consequence 
 will be that the vital powers will be needlessly 
 taxed to throw off the excess. There are 
 other kinds of food which are not only nour- 
 ishing but stimulating, so that they quicken 
 the functions of the organs on which they 
 operate; the condiments used in cookery, . 
 such as pepper, mustard, and spices, are of 
 this nature. There are certain states of the 
 system in which these stimulants may be ben- 
 eficial and even necessary ; but persons in per- 
 fect health, and especially young children, 
 I never receive any benefit from such food, and 
 
DIET 
 
 153 
 
 just in proportion as condiments operate to 
 quicken the action of the internal organs, they 
 tend to wear down their powers. The same 
 observation applies to the use of "-wines and 
 other Spirituous and malt liquors. Under cer- 
 tain conditions where the vital powers are low, 
 they are a highly important addition to ordi- 
 nary food; but when used habitually, their 
 temporary stimulation is gained at the expense 
 of permanently weakening the digestive or- 
 gans which finally refuse to perform their work 
 without some such external aid. It follows 
 from the above that the requirements of food 
 in- each individual case may in a normal condi- 
 tion of things be left to the individual taste; 
 and_ also that much more attention than the 
 subject usually obtains should be given to the 
 selection and preparation of such food as is 
 indicated by experience to be most appropriate. 
 With regard to the quantity of food to be 
 taken, this also depends upon individual con- 
 ditions • and cannot be formed into a general 
 rule. Where hunger is felt it may safely be 
 assumed that when the hunger has been fully 
 appeased sufficient food has entered the stom- 
 ach. Such are the circumstances of civilized 
 life, however, that in most cases hunger is a 
 very rare sensation ; and food is prepared and 
 eaten more to gratify the palate than because 
 nature demands it. On this point each indi- 
 vidual is and must be a law unto himself, and 
 we can only point out the consequences of 
 eating a larger quantity than is needed. When 
 too great a supply of food is put into the 
 stomach, the gastric juice only dissolves that 
 portion of it which the wants of the system 
 demand ; most of the remainder is ejected in 
 an unprepared state, the absorbents take por- 
 tions of it into the circulatory system, and all 
 the various bodily functions dependent on the 
 blood are thus gradually and imperceptibly in- 
 jured. Very often, indeed, intemperance in 
 eating produces immediate results, such as 
 colic, headache, indigestion, and vertigo; but 
 the more common result is the gradual under- 
 mining of all parts of the human frame, short- 
 ening life by thus weakening the constitution. 
 As to the hours of meals these are of no 
 importance provided they are regular and come 
 at regular intervals. This interval should 
 never be less than five hours, as the stomach 
 requires at least three hours to digest its sup- 
 ply of food, and not less than two hours 
 should be allowed it for rest and recuperation. 
 Eating between meals is a most injurious 
 practice, the source in children, especially, of 
 endless stomachic disorders. It may be well 
 to give children under ten years of age one 
 more meal during the day than the three which 
 adults in this country usually allow them- 
 selves ; but these, as we have said above, 
 should be at regular times and with stated in- 
 tervals between them. 
 
 After taking a full meal, it is very important 
 to health that no great bodily or mental exer- 
 tion be made till the labor of digestion is over. 
 Muscular exertion draws the blood to -the muc. 
 
 cles, and brain work draws it to the head ; and 
 in consequence of this the stomach loses 
 the supply which is necessary to it when per- 
 forming its office, the adequate supply of 
 gastric juice is not afforded, and indigestion is 
 the result. The heaviness which is felt after 
 a full meal is a sure indication of the need of 
 quiet ; when the meal is moderate, the process 
 of digestion will be sufficiently advanced in an 
 hour, or an hour and a half, to justify the re- 
 sumption of bodily or mental labor. This 
 completes what we have to say on the subject 
 of diet in general, but under special circum- 
 stances there are some suggestions which may 
 be found useful. Such is the case with those 
 who lead a sedentary life, and on this point we 
 can not do better than quote from Dr. Edward 
 Smith's excellent treatise on Practical Dietary. 
 " Persons of sedentary habits," he says, 
 "are liable to become either thin, feeble, and 
 dyspeptic, or else to grow stout, according as 
 the original state of their constitution and the 
 attendant conditions of life have led. A cer- 
 tain amount of exertion is necessary to enable 
 a person to breathe the pure air in sufficient 
 quantity -to carry on the function of digestion 
 r.nd other vital actions in activity and vigor ; , 
 and when this is not obtained, the quantity of 
 food which is supplied must be reduced, or 
 fulness of the system, or derangement of di- 
 gestion and general health, will follow. If the 
 reduction of the appetite for, and the digestion 
 of, food be greater than the necessary wants , 
 of the system can tolerate, the former result 
 occurs; but if they remain good, the system 
 will, at least for a time, store up fat within it, 
 and the person will become stout. When 
 with the sedentary occupation, the -person be- 
 comes thin, feeble, and dyspeptic, it is neces- 
 sary that the same plan should be adopted ' 
 which has been laid down for persons of feeble 
 constitution,' viz : the frequent supplies of small 
 quantities of hot food; and, as animal food 
 excites the vital actions more than vegetable 
 foodj it should be preferred, and the quantity 
 cf it gradually increased. There are many in 
 this state who. hesitate to take milk and eggs, 
 from having felt uncomfortable after their use; 
 Lut they should be encouraged to take them, 
 nevertheless, $n the form which is least disa- 
 greeable to their taste. Milk in puddings or 
 with chocolate, and eggs fried or made into 
 herb omelettes, are the best forms of food. 
 Meat is not objected to; but care in its cook-, 
 ing and flavoring, and variety of meat (exclud- 
 ing pork, and perhaps veal and fish), are 
 necessary. Meat should be eaten twice a day ; 
 and, at the, tea meal, potted meats, ham or 
 eggs,' should be added. Curries are valuable, 
 and all the rest should be hot, fresh, and 
 seasoned. So long as the sedentary habit is 
 continued, the total quantity of food which is 
 supplied should be less than would be requis- 
 ite under other conditions ; but it should be 
 larpely of an animal nature." 
 
 The diet of brain-workers, whether literary, 
 professional, cr business men, should be ex- 
 
154 
 
 DIGESTION 
 
 ceptionally liberal and nutritious, because labor 
 of "the brain exhausts the system to a greater 
 extent than labor of the muscles. Professor 
 Houghton estimates that three hours of hard 
 study cause more important changes of tissue 
 than a whole day of muscular labor. The ex- 
 haustion that one feels after hard study, or 
 any kind of strenuous brain-work, is the result 
 of waste of tissue, and this waste can only be 
 repaired by food. For this reason brain^ 
 workers as a class require more nutriment 
 than any other workers; but owing to their 
 sedentary habits and consequent lack of ex- 
 ercise their powers of digestion are more lim- 
 ited, and it is necessary to select such articles 
 of food as contain the requisite aliment in the 
 largest relative proportions. It has long_ been 
 one of the pet theories of popular physiology 
 that fish and other substances composed largely 
 of phosphorus are the most appropriate diet 
 for brain-workers ; but it is now conceded 
 that the best food for the brain is that which 
 best nourishes the whole body with special 
 reference to the nervous system, viz : fat and 
 lean meat, eggs, milk, and the cereals. Dis- 
 cussing this point in a recent treatise, Dr. 
 George M. Beard says : " The diet of braiji- 
 workers should be of a large variety, delicately 
 served, abundantly nutritious, of which fresh 
 meat, lean and fat, should be a prominent con- 
 stituent. In vacations, or whenever it is desired 
 to rest the brain, fish may, to a certain extent, 
 take the place of meat. We should select 
 those articles that are most agreeable to our 
 individual tastes, and, so far as possible, we 
 should take our meals amid pleasant social 
 surroundings. In great crises that call for 
 unusual exertion, we should rest the stomach, 
 that for the time the brain may work the hard- 
 ' er ; but the deficiency of nutrition ought al- 
 ways to be supplied in the first interval of re- 
 pose." 
 
 The diet of persons who are either too lean 
 or toe fat should be nitrogenous (flesh-forming), . 
 or the contrary, according to the object to be 
 accomplished. Plenty of lean meat, bread, 
 butter, starchy substances, and sugar, will 
 make a lean person fat provided the amount 
 consumed (and digested) affords a consider- 
 able surplus of vital force over the amount 
 required for daily use. The approved method 
 of reducing corpulence is described in the 
 article on Banting's System. On this point 
 Dr. Lankester says in Good Food: " A whole- 
 some receipt for a stout person is, eat no butter 
 at breakfast, and no bread at dinner." 
 
 The subject of general diet for the sick is 
 treated of under Sick-room ; and where a 
 special diet is desirable it is suggested under 
 the different diseases for which it is recom- 
 mended. 
 
 DIGESTION. — The alimentary canal is the 
 great channel whereby new material is intro- 
 duced into the blood, and it is in this canal 
 that the important function of digestion takes 
 place. A man swallows daily a certain amount of 
 meat, bread, butter, water, vegetables, &c, and 
 
 it has been computed that the amount of chem- 
 ically dry solid matter taken daily by a man of 
 average size and weight amounts to about 
 8000 grains ; he also absorbs by his lungs 
 about 10,000 grains of oxygen every twenty- 
 four hours, making a total of 18,000 grains (or 
 nearly two pounds and three-quarters avoirdu- 
 pois)- of daily gain of dry solid and gaseous 
 matter. Of this quantity about 800 grains, or 
 one-tenth part of solid matter, leaves the body 
 daily as excreta, and as no solid matter in any 
 quantity leaves the body in, any other way, it fol- 
 lows that in addition to the quantity of oxygen 
 absorbed by the lungs, about 7200 grains of solid 
 matter must pass out of the body in gaseous or 
 liquid secretions, supposing the man to keep the 
 same weight. The urine, perspiration, and 
 the expired air from the lungs, carry off nearly 
 all this quantity in their secretions. All the 
 substances used as food may be classed under 
 four heads. 1. Proteids, or Albuminous com- 
 pounds — bodies which are made of carbon, 
 hydrogen, oxygen, and nitrogen, and some- 
 times a little sulphur arid phosphorus ; in this 
 class must be placed such, substances as the 
 white of an egg, the gluten of flour, the fibrin 
 of the blood, the lean of meat, the casein of 
 cheese, and other allied preparations.. 2. Fats, 
 or fatty and greasy compounds, which contain 
 no nitrogen, but are made of carbon, hydrogen, 
 and oxygen ; butter, lard, fat, all oils, and 
 animal and vegetable fatty matters come under 
 this head. 3. Amyloids, or starchy com- 
 pounds, made also of carbon, hydrogen, and 
 oxygen, and like the last group containing no 
 nitrogen; starch is an important member of 
 this group, and it is met with in all cereals and 
 farinaceous bodies, as wheat, barley, arrowroot, 
 rice, and potatoes. Sugar also belongs to this 
 division, and is intimately allied to starch in 
 chemical composition; the latter body is con- 
 verted into sugar by the process of digestion be- 
 fore it is absorbed into the blood. Gum and dex- 
 trine are also members of the group. These 
 three groups are all derived at present from 
 the animal and vegetable kingdoms, and are 
 produced by the agency of living beings. 4. 
 Minerals are . produced from the inorganic or 
 non-living world ; the salts of various minerals 
 come under this head; common salt is the 
 chief member of the group, and is taken daily 
 in our food ; nearly all the various foods above 
 mentioned contain more or less salt of some 
 kind. Finally, water is taken in varying quan- 
 tity so as to dissolve these solid materials, and 
 prepare them for absorption into the system. 
 When these different foods are swallowed vari- 
 ous changes take place. Starchy compounds are 
 very insoluble, but the saliva converts these 
 during_ mastication into sugar, and this passing 
 down into the stomach is easily soluble ; hence 
 arises the necessity for well masticating bread, 
 biscuits, potatoes, toast; rice, and arrowroot, 
 etc., so that all the Starch may be thoroughly 
 converted, or else indigestion may ensue. Al- 
 buminous compounds, as the lean of meat, etc., 
 should be well masticated so as to tear up each 
 
DIGESTION 
 
 portion into minute pieces and enable it to be 
 easiljr acted upon by the gastric juice when it 
 gets into the stomach; no chemical change 
 takes place in the mouth with regard to this 
 group, nor with the next two groups either ; the 
 only change is a mechanical one, and by this 
 means the food is well mixed together and 
 divided. The oesophagus is merely a tube to 
 convey the food from the mouth to the stomach, 
 and takes no part in digestion. The stomach 
 is a dilated chamber where the food remains 
 for a time to be digested and to be acted upon 
 by the gastric juice. This important secretion, 
 poured out from the walls of the stomach in 
 -great quantity during digestion, renders solu- 
 ble all the proteids or albuminous compounds, 
 and the more finely divided these bodies are, 
 the easier does the process go on ; when meat 
 is swallowed hurriedly, or when tough, fibrous, 
 and indigestible food is taken, the action of 
 the gastric juice is lessened ;and indigestion 
 results. Thus, in the course of three or four 
 hours after a meal, the stomach contains all 
 the proteids, amyloids, and minerals, in a state 
 of solution, for water in some form is always 
 taken with food ; only the fatty matters as yet 
 are unaffected. Passing down into the small 
 intestine the food is now called chyme, but it 
 does not go far when it meets with the bile and 
 the pancreatic juice, which, acting on the fatty 
 matters, form an emulsion, whereby the oily- 
 particles are so minutely divided as to render 
 them capable of being absorbed by the lacteals 
 and vessels of the small intestines. 
 
 Thus, either in the mouth, stomach, or in- 
 testinal canal, the various kinds of food are so 
 acted upon as to render them capable of ab- 
 sorption, and this process goes on not only in 
 the stomach but all the way down the intes- 
 tines, so that the blood is supplied after every 
 meal with a fresh stock of food to make up for 
 the , losses which are continually going on in 
 Other parts of the body. There is, however, 
 always a residue of indigestible matters in the 
 food, so that all the chyme is not absorbed, 
 but the remainder is excreted daily and known 
 as faeces.- As the coat of the intestines is in 
 part made of muscle, it is constantly contract- 
 ing in waves and gently pushing the chyme 
 forward so as to bring it in contact with differ- 
 ent parts of the canal, and finally to expel the 
 indigestible remainder. If this process go on 
 too rapidly then diarrhoea will result, and if it 
 continue the patient will lose flesh because 
 those substances escape which ought to be 
 absorbed by the blood ; or again, if there be 
 disease of the mesenteric glands, or walls of 
 the intestines, as in some cases of wasting 
 disease in children, in cancer of. the "bowels, 
 etc., then absorption will not go on properly 
 and emaciation will be the consequence. Foods 
 vary very much in their degree of solubility, and 
 hence arises the importance of careful diet in 
 those who have a weak digestion, or who are 
 convalescing from sickness. By bearing in 
 mind in early life the importance of mastica- 
 tion and digestion, much suffering may be 
 
 DINNER 
 
 155 
 
 avoided in after, years, and many of those who 
 are confirmed invalids and martyrs to indiges- 
 tion might have been free from disease had 
 they paid more attention to diet. Not only 
 should the food be easily digestible, but it 
 should not be swallowed too hastily; it should 
 always be taken at regular intervals, and rest 
 after a meal for a short time is advisable ; also 
 too much should' not be taken at once, so as to 
 make the individual feel distended and uncom- 
 fortable. {See Diet and Food.) 
 
 DIMITY. — A kind of cotton cloth of a thick 
 texture, and generally striped or otherwise 
 ornamented in the loom. It is chiefly used 
 for articles of female dress, and for bed-furni- 
 ture and window-curtains, and is very rarely 
 dyed. There are two qualities of it, one being 
 twilled and the other plain. 
 
 DINNER. — This article is about good din- 
 ners. But everybody's dinner ought to be as 
 good as it can, and nobody who cannot take all 
 the hints here given need for that reason de- 
 cline to take any that he can, if he likes them. 
 On ordinary occasions, where incomes are not 
 above the average, circumstances generally de- 
 termine what folks shall have for dinner. A 
 very modest meal, however, may be tastefully 
 spread and served, and there is no reason why, 
 so far as they are available, it should not have 
 the benefit of the principles that apply to the 
 most elegant banquets. , 
 
 On the other hand, where people spend no 
 end of money, they are apt to have tastes of 
 their own regarding the elaborations of a din- 
 ner, and not to care any more for hints open 
 to everybody else than for pictures of which 
 everybody , has a copy. But even on the points 
 essential to a good dinner, as distinct from 
 either a plain "or an extravagant one, there is 
 much difference of taste. It is not best, 
 though, to confuse our suggestions by much dis- 
 cussion of disputed points, but to confine our- 
 selves as far as possible to the particulars re- 
 garding which most people agree, and not to 
 attempt to advise those who are beyond the 
 need of advice. 
 
 In the first place, a good dinner need not be 
 expensive, though (as is not always the case 
 where much money is spent) there is no end to 
 the expense that may be indulged in without 
 preventing the result being good. 
 
 To one philosophizing much on the subject, 
 the order of the fundamental courses of a good 
 dinner is apt to suggest the old saw of " fish, 
 flesh, fowl, and good salt herring." Expand 
 flesh to mean all edible flesh but game-birds, 
 restrict fowl to mean only game-birds, interpret 
 good salt herring as meaning something pun- 
 gent — the whole range of salads (herring 
 salad if you like it), keep in mind what 
 everybody knows — that before dinner comes 
 soup ancl after it, dessert, and you have the 
 key to the whole subject — fish, flesh, fowl, and 
 good salt herring. All beyond this is mere 
 elaboration, and all that requires variation 
 from it is exceptional. Give a man more, and 
 he should feel honored ; give him this, and he 
 
156 
 
 DINNER 
 
 should feel contented, for he cannot say that 
 he has not had a good dinner. 
 Now for the elaborations. 
 
 I. Five small raw oysters, opened (on the 
 deep shell, so as to retain the liquor) just before 
 dinner, and put at each plate before the dining- 
 room is opened. A colored doiley may be put 
 under them on each plate. If oysters are not 
 in season, substitute small round clams. If 
 weather is quite warm, let them rest on each 
 plate in a bed of cracked ice. In either case, 
 quarter of a lemon on each plate. With clams, 
 red pepper within reach. 
 
 II. After fish, either patties, bits of toast, 
 each supporting a single selected mushroom 
 and saturated with brown sauce, or some sim- 
 ilar trifle. Whatever is used, let but one be 
 put on each plate, and before the plates are 
 handed.- 
 
 III. If you have more than one meat, let the 
 first be relatively substantial, and the second 
 of a lighter character. For- instance— a .^/itf 
 of beef might be followed by chicken cro- 
 quettes, or a boiled turkey (which is never 
 really good without oyster sauce) by mutton 
 Chops with almond paste. Other things even, 
 let a roast precede a boil, but put the heavier 
 tiling first. 
 
 IV. After meats, Entries, such as cro- 
 quettes, calves' brains, devilled kidneys, oys- 
 ters fried or broiled, e'tc. 
 
 V. Before game, a small glass of sorbet to 
 each to be brought in in the glasses. 
 
 VI. After sorbet, where there are no ladies 
 present to whom they are apt to be disagreea- 
 ble, cigarettes. 
 
 VII. With game, jelly; though true epi- 
 cures don't take it. The salad is frequently 
 served with the game, though for those who 
 wish both jelly and salad, this is awkward, if 
 jelly be served. 
 
 VIII. After salad, cheese, either one of me- 
 dium strength, or two kinds — one pungent, one 
 mild. The waiter had best hand both kinds to- 
 gether (previously cut up) for the company to 
 choose. With this, hard crackers. 
 
 IX. If you elaborate . your dessert, let the 
 order be ; pastry or pudding, ices," fruits, nuts, 
 and raisins, bon-bons. 
 
 X. Black coffee in small cups. Sugar (in 
 Jumps) to be passed separately. This is quite 
 frequently reserved till the ladies have left the 
 table and served to them in the parlor, and to 
 the gentlemen in the dining-room. 
 
 WINES. 
 
 The temperature at which they should be 
 drunk is treated elsewhere, under the titles of 
 the wines themselves. Their order is given 
 below. 
 
 The fundamentals (both of food and wine) 
 are printed in capitals. Of course no list 
 could include everything. This one merely 
 attempts to give what can frequently be re- 
 alized. If you care for anything more, you 
 have probably already so far studied the sub- 
 ject as to be beyond the need of any aid. 
 
 BILL OF FARE. 
 
 Raw Oysters or clams. 
 
 WINES. 
 
 Sauterne, or any light white 
 wines- 
 
 SOUP. 
 
 SHERRY. 
 
 Olives. 
 
 FISH. 
 
 Olives, Dressed cucumbers, 
 
 etc. 
 
 Latour, Blanche, Chablis, 
 Chateau, Ycjuem, or other 
 white wine with a body. Some 
 like a substantial white wine 
 with oysters. 
 
 Either Bouckies a la Rei7te y 
 Mushrooms on toast, or some- 
 thing similar. 
 
 MEAT. 
 
 CHAMPAGNE. 
 
 If more than one, roast 
 first, or the heavier first. 
 
 CHAMPAGNE. 
 
 Entries ( any light made- . 
 dishes not sweet.) 
 
 Sorbet* 
 
 Cigarettes. 
 
 GAME. 
 
 RED WINE NOT 
 
 SALAD. 
 
 / e.j Claret or Burgundy* etc. 
 
 - Olives, -Piekles. etc 
 
 Port. 
 
 
 
 Cheese, Crackers. 
 
 Still white wine, any named 
 
 DESSERT. 
 
 above. 
 
 Pastry. 
 
 
 Ices* 
 
 
 Fruit. 
 
 
 Nuts and Raisins. 
 
 
 Bon-bons. 
 
 
 Black Coffee. 
 
 Liqueurs^ Brandy, cordials, 
 etc. 
 
 If you omit any of the courses indicated by 
 capitals, let them be game first, then fish, then 
 salad, last soup. 
 
 SETTING THE TABLE. 
 
 To raise feeding from the grade of an ani- 
 mal function into that of a fine art is worth 
 anybody's while, and almost anybody can dp 
 it— certainly anybody apt to read this book. 
 It need cost but a little polishing of glass and 
 metal, and a handful of flowers, to make a very 
 plain table pleasing to even the critical eye. 
 
 Have a thick, soft blanket under the table- 
 cloth. It prevents noise from laying, things 
 down, and gives a pleasant feeling to the hand 
 resting on the table. 
 
 Decoration. — The first rule for setting a 
 table well, is not. to put on it anything to eat. 
 Exception may be made in favor of a few or- 
 namental plates containing bright colored 
 pickles, olives, fruits, and confectionary. These 
 are admissible only in so far as they are dec- 
 orative. Let each course be brought on and 
 removed separately after the guests are seated. 
 
 Now here is a very important matter, 
 which even good dinner-givers sometimes neg- 
 lect. Do not let the ornament in the centre 
 be so high as to prevent people naturally, 
 seeing each other across the table. If you 
 do, it will confine the talk to people sitting 
 next each other, and seriously impede general 
 and lively conversation. There is no denying 
 that a high centre-ornament is decorative, and 
 
DINNER 
 
 157 
 
 excellent for a supper where people stand. 
 But a little taste and ingenuity will devise low 
 ones suitable for dinners that will not inter- 
 fere with the distinctively human enjoyment — 
 conversation. Flowers, of course, are gener- 
 ally the most available material. They should 
 not be gathered, however, into a single flat 
 mass, but should be placed at a height of 
 two or three inches on small plates or the 
 narrow troughs now to be found at the crock 7 
 ery stores, and grouped around some object 
 not much over a foot high in the centre. 
 This central object can be a bouquet, a stand 
 of fruit, or any other tasteful thing that ingen- 
 uity may suggest. In warm weather, ice, either 
 in a large clear block, or several pieces top 
 large to melt out of proportion during the 
 meal, combined with ferns or flowers, is sug- 
 gestive, and may be made very beautiful. The 
 writer wishes to state, most emphatically, that 
 generally, on noticing that dinner is passing off 
 with peculiar spirit, he has also noticed that 
 the ornaments are so disposed as not to im- 
 pede intercourse. 
 
 A small bouquet de eorsaee at each lady's 
 place, and a flower with a leaf tied to it at each 
 gentleman's, for his button-hole, are very agree- 
 able. 
 
 Chairs. — Avoid cane seats in a dining-room. 
 Where fine fabrics and laces are kept on them 
 so long a time continuously (longer than any- 
 where else; they play havoc. 
 
 Plates. — One should be at each seat. The 
 raw oysters or clams, on a separate plate, are 
 placed on the first plate. So with the soup. 
 The first plate is exchanged for the plate with 
 the fish. Always have a stock of plates in 
 reserve sufficient for all the courses and prop- 
 erly heated. The most decorated plates are 
 best enjoyed about the time of salad or cheese 
 and at dessert. 
 
 _ Knives and Forks. — It saves the waiter's 
 time to start with at least two forks, and two 
 knives by each plate. It is not bad to have 
 three. One knife should be of silver, for the 
 fish. Silver knives are, of course, essential 
 for fruit. 
 
 Napkins are never supposed to appear a 
 second time before washing. Hence napkin 
 rings are domestic secrets, and not for com- 
 pany. 
 
 Wines that can be drunk at the temperature 
 of the room may be on the table from the start 
 and they add to the decoration. 
 
 Wineglasses. — Three or four with the water 
 glass, are enough to start with. If you have 
 more wines, bring the glasses on with them, 
 and substitute them for tlie sherry-glass, sau- 
 terne-glass &c. Provide colored glasses for still 
 white wines. Americans pretty generally set 
 their glasses in a row at the right of the plate, 
 in a direction across the table. The French 
 quite generally set theirs in front pf the plate, 
 parallel with the edge of the table. Liqueur 
 glasses come on with the liqueurs. 
 
 Clams (Dont forget the ice in warm 
 weather) should always be on the table before 
 
 the. company comes in. The plates with ice 
 are too ticklish for the waiter to pass over 
 shoulders. Taking up the plates is easier. 
 
 Ice Pitchers are not articles of dinner- 
 table furniture, exqept that in very hot, weather 
 one may be used from a side table. 
 
 Caraffes and cracked ice should be within 
 everybody's reach. 
 
 Cards on Plates, bearing the names of the 
 company, so as to seat them with reference 
 to congeniality, are very important. For host 
 or hostess to marshal them after they are in 
 the dining-room is not nearly so easy as for 
 them to marshal themselves by the cards, and 
 the host anti hostess are sure, in the. confusion 
 of the moment, to get people placed exactly as 
 they did not: intend to have them. 
 
 Bread. — Cut pieces about four inches long, 
 two wide, and two thick, and always place a 
 piece beside each plate in setting the table. 
 
 Finger Bowls are to be. passed after pastry 
 on plates with doileys between the plates and 
 the bowls. The plates are to be used for 
 fruit and nuts, if there are any. If none are 
 handed, the finger-bowl will not be taken from 
 the plate. The finger-bowl should be filled 
 about one-third, contain a slice of lemon, and 
 in very warm weather, a bit of ice. 
 
 Fruit. — It is well to have a dish, atone side, 
 independent of any that may be on the table, 
 with grapes cut into small bunches, and oranges 
 and large fruits halved. If fruit decorating the 
 table is to be used, let it be removed and so 
 prepared before it is passed. 
 
 GENERAL HINTS. 
 
 Never let two kinds of animal food or two 
 kinds of pastry be eaten from the same plate ; 
 make a fresh course of each. 
 
 Always change knives and forks, or spoons 
 with plates. As before stated, it is well to 
 start with two or three relays of implements by 
 the plates. 
 
 Don't have over two vegetables with a 
 course. Let them be offered together on the 
 same waiter. At a large dinner, you can have 
 two varieties In the same course, i. e., twb 
 soups, two fish, two meats, etc., letting the 
 waiter offer the guest a plate of each at the 
 same time, the, guest choosing between them. 
 
 Everybody is always out of bread ; prevent 
 it if you can. 
 
 One good waiter is worth much more than 
 two poor ones. 
 
 Don't let a wineglass stand empty. If one 
 is empty, it proves that the guest likes that 
 wine. 
 
 Champagne is always too warm, but ice m 
 the glasses is a poor remedy, so use the small- 
 est glasses- that are proper. They will not let 
 it lose sparkle and coolness as readily as the 
 large ones. 
 
 Pour out the wine for each course before the 
 course is served, unless you have waiters 
 enough to do it simultaneously. 
 
 Two hours, and a half is long enough .to 
 serve any dinner that Christians ought to eat, 
 three hours and a half is too long. 
 
158 
 
 DINNER 
 
 The host goes in first with the lady whom 
 he seats at his right. The hostess goes in 
 last with the gentleman whom she places at 
 her right. 
 
 The worst torture that survives the inquisi- 
 tion is a bad formal dinner. A worse torture 
 than any known to the inquisition is any for- 
 mal dinner (the better the dinner, the worse 
 the torture) inefficiently served. 
 
 Fish at dinner must never be fried or broil- 
 ed, let it be baked or boiled. An exception 
 may be made in favor of a delicacy, such as 
 smelts or trout. 
 
 If anybody says champagne ought not to 
 come in early, don't believe it. 
 
 Fresh pork and veal are seldom seen at 
 the tables of those who know how to dine 
 or to digest. But a ham baked with sugar, 
 or champagne, is an honorable companion 
 after fish, all the way down to game. It 
 is only . an accessory, though, never the 
 basis cf a decent dinner. It should be handed 
 around sliced, after the regular course is served. 
 
 In place of salad, some specially nice vege- 
 table, such as asparagus, green corn, or a well- 
 cooked cauliflower may tastefully be served as 
 a separate course. In fact there is much to 
 be said in favor of always serving separately a 
 vegetable which does not, like potatoes,stewed 
 tomatoes, beans, peas, etc., seem the natural 
 accessory of some meat. 
 
 Many an appreciative soul will be grateful 
 if he finds his sherry cold ; and probably none 
 of those who usually take it tepid, will feel 
 hurt. 
 
 Chesterfield's idea that a dinner party 
 should not include fewer than the graces or 
 more than the muses, has the approval of 
 later generations. Especially commendable 
 is the rule where waiters are scant. A super- 
 latively good waiter in a well-ordered house 
 can manipulate eight people, if he has an as- 
 sistant in the pantry to prepare everything 
 for him. If you ask one person more, you'll 
 spoil the fun of nine, unless you get another 
 waiter. 
 
 Last and not least, dining rooms are always 
 too hot. 
 
 We 'append bills of fare — six for entertain- 
 ments and twelve for family dinners. Although 
 they are scattered through the seasons, they 
 are almost all available at any season, and, 
 with the help of the separate article on Bills 
 OF Fare, will probahly aid the housekeeper in 
 answering the constantly recurring question, 
 " What shall we have for dinner ? " 
 
 MENU FOR I6TH JANUARY. 
 
 Soup. ' (Sherry.) 
 
 Bouchees of lobsters. (Sauteme.) 
 j Boiled cod, with anchovy sauce. 
 Potatoes a la maitre d'hotel. 
 Braised turkey, with chestnuts. ) r - 
 Canned asparagus. \ Champagne. 
 
 | Chicken livers stewed. 
 | Cauliflowers. 
 
 ( Quails, broiled with a slice of fat pork. ) Chateau . 
 
 ( Celery salad. ) Lafitte. 
 
 j Rice souflee. 
 
 ( Chocolate pudding. 
 Neapolitan cream, cakes. 
 Coffee, fruits, nuts, etc. (Port. ) 
 
 MENU FOR 24TH FEBRUARY. 
 Mock turtle, vermicelli, clear. (Sherry.) 
 Pates a la Reine {chicken). 
 Lobster farcie. 
 
 Striped bass, with shrimp sauce. 
 Fillet of beef, with stuffed potatoes. (Champagne.) 
 Roast chickens, with beans. ,_ 
 
 Sweetbreads, larded and served on * thick puree 
 of spinach. 
 
 Sorbet. 
 Prairie fowls, with brown sauce. (Chablis.) 
 Endive salad. 
 Lemon ice-cream. 
 
 Whipped cream, with preserved strawberries. 
 Coffee, nuts, fruits. (Chartreuse.) 
 
 MENU FOR I5TH MAY. 
 
 Green turtle. (Madeira.) 
 
 Fried perch, with olives. 
 
 Boiled leg mutton, oyster sauce. (Champagne.) 
 
 Cutlets of chicken, a la Bechamel. 
 
 Hare, red currant jelly. (Claret.) 
 
 Potatoes a la creme. 
 
 Phim -pudding, brandy sauce. 
 
 Salade. 
 
 Coffee, with whipped cream. 
 
 menu for iqth July. — (A " Fish Dinner.") 
 Oysters on the half-shell. Select carefully at this 
 Cream of fish. [season. (Rhine wine.) 
 
 Trout, with clam sauce. , (Champagne.) 
 
 ( Baked black-fish, with claret. ) Chateau 
 
 ( Fried potatoes. ) Margeaux. 
 
 Fillets of halibut, bread-crumbed and broile'd, with 
 stewed peas. 
 
 ( Clams in their shells. I Re d Hermitage. 
 
 \ Lettuce and endive mixed. ) 
 Roman punch. 
 Strawberry cream. 
 Almond cakes. 
 Fruits, nuts, and coffee. 
 
 menu for ist September. — (A " Game Dinner.") 
 Oysters en fricassee. 
 Puree of grouse. 
 Salmon au court bouillon. 
 Roast pea-fowl. ) 
 Braised wild duck. J- Heidsick. 
 Artichokes. ) 
 
 f Pates of field-larks in fillets. ) g;n ery 
 I Lobster salad. ) *' 
 
 Roast pigeons. 
 Lettuce. 
 
 Biscuits glaces, 
 Noyeau. 
 
 MENU FOR DECEMBER. 
 Oysters on half-shell. Hungarian wine. 
 Chicken. Madeira. 
 Sardines, olives, cheese, and pickles. 
 
 ( Mackerel a la maitre d'hotel. ) M; , 
 
 ( Mashed potatoes. J 
 
 j Roast turkey, cranberry sauce. ) Steinberg 
 
 ( Braised ribs beef, with vegetables. ) Cabinet. 
 Breast of pigeon, larded, brown mushroom sauce. 
 Sorbet. 
 
 vanilla ice-cream, coffee, fruit, 
 
 lissouri Catawba. 
 
DIPHTHERIA 
 
 159 
 
 ( Ortolans, with fried oysters. 
 I Celery, with mayonnaise. 
 
 [Montebello 
 Plum-pudding, rum sauce. 
 
 Pumpkin pies. 
 Mince pies. 
 Fruits, nuts, coffee. 
 Vanilla ice-cream. 
 
 FAMILY DINNERS. 
 
 JANUARY 4TH. 
 
 Beef soup, with vegetables. 
 Bream, with oyster sauce. 
 Boiled potatoes. 
 Corned heef, with carrots. 
 Stewed kidneys. 
 Spanish puffs. 
 
 FEBRUARY 18TH. 
 
 Bouillabaisse. 
 
 Boiled chicken. 
 
 Fried parsnips, caper sauce. 
 
 Fillets of bass, with pickles. 
 
 Mince patties. 
 
 MARCH 2IST. 
 
 Oysters, with lettuce. 
 Roast sirloin of beef. 
 Potato croquettes. 
 Cabbage boiled with cream. 
 Baked lemon pudding. ' 
 
 APRIL 3D. 
 
 Fried oysters, sliced cucum- 
 , [bers. 
 
 Smelts fried with fat salt pork. 
 
 Baked potatoes. 
 
 Lamb' chops, with baked mac- 
 [caroni. 
 
 Pumpkin pie and coffee. 
 
 MAY 20TH, 
 
 Clam soup. 
 Boiled leg of mutton, tomato 
 [sauce, 
 Mashed potatoes. 
 Oyster plant in batter. 
 Lettuce and green onions. 
 Raisin pudding, sherry sauce. 
 
 JUNE 12TH. 
 
 Salmon. 
 
 Chicken soup, with barley._ 
 Cold roast mutton, with boiled 
 cauliflower. [mixed. 
 
 Lettuce, with cives and olives 
 Charlotte Russe. 
 
 JULY ioth. 
 
 Consomme aux Nouilles. 
 
 Rock bass, with fried pota- 
 toes. 
 
 Tomatoes, with slices of chicken 
 dressed in mayonnaise. 
 
 Peaches and cream. 
 
 AUGUST 14TH. 
 
 Clams on the half-shell, pickles. 
 Broiled porterhouse steak. 
 Green peas and asparagus. 
 Strawberry shortcake, coffee. 
 
 SEPTEMBER 24TH. 
 
 Oyster soup. 
 
 Broiled eels, with cucumbers. 
 
 Braised fowl. 
 
 String beans. 
 
 Celery, with capers, [cream. 
 
 Currant tart, with whipped 
 
 OCTOBER 25TH. 
 
 Pot-au-feu. 
 
 Halibut, with parsley sauce. 
 
 The beef, with the vegetables. 
 
 Potato salad. 
 
 Tapioca pudding, sauce au 
 
 quatre fruits. 
 Cream-cakes. 
 
 NOVEMBER 3OTH. 
 
 Mock turtle. 
 
 Turkey, cranberry sauce. 
 
 Rice croquettes. 
 
 Egg-plant stuffed. 
 
 Snipe, fried oysters. * [ed eggs. 
 
 Water-cresses, with hard-boil- 
 
 German puffs. 
 
 DECEMBER 14TH. 
 
 Puree of beans. 
 
 Broiled herring, Dutch sauce. 
 
 Ribs of beef. 
 
 Boiled potatoes. 
 
 Stewed tomatoes. 
 
 Pumpkin pie. 
 
 DIPHTHERIA. — A disease, occurring gen- 
 erally in epidemic form, and characterized by 
 a peculiar inflammation of the mucous or lining 
 membrane of the fauces, pharynx, and upper 
 part of the air-passages ; sometimes the dis- 
 ease spreads to other parts of the mucous mem- 
 branes. Diphtheria is often confounded with 
 croup and scarlet fever, and it was not until 
 recent epidemics that its distinctive character 
 had been clearly and generally recognized. 
 Children and young people are more liable to 
 it than adults, and more girls suffer from it 
 than boys ; women also, are more liable to it 
 than men, and the weakly of either sex more 
 than the strong and healthy. Climate and 
 season do not seem to have any influence on 
 the disorder ; it is equally severe in the sum- 
 mer as in the winter months, and in its symp- 
 toms and mortality it is the same in hot as in. 
 
 cold countries ; yet various epidemics differ in 
 severity and in extent. It is quite clear that 
 the disease is contagious, but in what way is 
 not so manifest ; at one time an isolated case 
 will appear in a village and not spread widely, 
 while on another occasion a whole district will 
 suffer severely ; if one inmate of a house be 
 attacked most of the others will suffer too, if 
 they come in contact with the patient. The 
 infectious matter is capable of diffusion into 
 the air, and may be carried to distant parts, but 
 it is more common for those to be infected who 
 inhale the patient's breath, or who are in close 
 contact with him. It is very doubtful if the 
 disease can be , taken from one house to an- 
 other by an unaffected person, but the pres- 
 ence of one sick person in a house is suffi- 
 cient for its communication to another, though 
 the two be kept as separate as possible. Al- 
 though every care be taken to purify an apart- 
 ment in which a patient has suffered from this 
 disorder, yet the infection will sometimes cling 
 to it with remarkable tenacity. A case is re- 
 ported in which a visitor to a country-house in 
 Scotland, caught the disease while occupying 
 a chamber in which a case of diphtheria had 
 occurred eleven months before. The infection 
 may be disseminated for some time after con- 
 valescence has been established. There 
 seems to be a predisposition on the part of 
 some people to take this disease ; those who 
 are highly nervous or who have undergone 
 much mental activity, and those who have 
 suffered from exhaustion or bodily fatigue are 
 more liable than others. The disease seems 
 to attack indifferently all classes of society. 
 The time between the first exposure to the 
 disease and the appearance of the disorder,, 
 varies from thirty hours to several days. 
 
 Symptoms. — The onset of an attack is. 
 marked by lassitude and prostration,' aching 
 in the back and legs, pallor of the skin, and 
 pain in the throat ; in children, there may be. 
 diarrhoea, headache, giddiness, and a stupid 
 condition. The pulse tecomes quick and may 
 beat 120 or 140 times a minute, but the respira- 
 tions are not particularly increased. The 
 tongue is moist and slightly coated, the appe- 
 tite is impaired, and there is more or less 
 thirst. The throat is sore, and it is difficult 
 and even painful to swallow, and this pain ex- 
 tends often to the ears, and there is a feeling 
 of stiffness in the muscles of the neck. On 
 looking inside the mouth there will be found 
 some swelling and redness of the soft palate 
 and tonsils, and the back part of the throat, 
 If the inflammation extends upward into the 
 nasal passage there may be a glairy discharge 
 from the nose, or, if it spreads downward into 
 the larynx, symptoms sirriilar to those met with I 
 in croup will appear. There will then be 
 hoarseness and weakness of voice, with cough 
 and crowing inspiration, and if the obstruction 
 be very great there will be imperfect expan- 
 sion of the chest, pallor of the face, and lividity 
 of the lips. When the inflammation extends to 
 the larynx, the mortality, especially in children^ 
 
160 
 
 DIPHTHERIA 
 
 DISINFECTANTS 
 
 is very great ; in adults, this extension of the 
 disease is less dangerous, and they are often 
 able to expectorate large pieces of the false 
 membrane. The most characteristic appear- 
 ance in diphtheria is the presence of a mem- 
 brane which covers more or less of the sur- 
 face about the upper or back part of the 
 mouth ; this membrane is soft and of ashy- 
 grey color, and when removed leaves behind a 
 red and raw surface, and then it rapidly forms 
 again. The swelling of the mucous membrane 
 and the amount of false membrane may be so 
 great as to prevent swallowing, and to endan- 
 ger life by preventing enough air from enter- 
 ing the lungs. The inability to swallow is 
 often very great, and when fluids are taken in 
 this condition they are apt to come back 
 through the nose ; complete inability to swal- 
 low seldom comes on before the third or fourth 
 week of the disease, and it arises from a par- 
 alysis of the muscles of deglutition. This 
 condition is a very serious one and adds much 
 to the danger of the case ; the pulse may be- 
 come weak and slow, and death may occur 
 suddenly from fainting or any undue exertion. 
 Loss of power and irregular action of the 
 muscles of the pharynx is the earliest and 
 most common form of nervous affection in this 
 disease, and it may disappear rapidly and leave 
 no mischief behind, but sometimes it lasts for 
 weeks or months and retards convalescence. 
 Every case of diphtheria must be regarded 
 with anxiety, as it is attended with considera- 
 ble danger ; and any extension of the deposit 
 in the fauces, the onset of a hoarse voice, or 
 croupy breathing, or the occurrence of .hem- 
 orrhages, are serious symptoms. 
 
 Treatment. — There is no drug which can 
 be looked upon as a specific for diphtheria, nor 
 are there any means of eliminating the disease 
 when once it has attacked an individual ; yet, a 
 great deal may be done at the outset if the 
 disease is recognized sufficiently early. As a 
 local remedy a solution of nitrate of silver should 
 be thoroughly applied to the diseased surface of 
 the throat, but not so forcibly as to rub off the 
 membrane and cause bleeding to follow. Hy- 
 drochloric acid and honey have been used for a 
 similar purpose, but in all cases medical advice 
 must at once be sought, as it is dangerous to 
 depend on merely domestic treatment. The 
 patient should be .-placed in a well-ventilated 
 room, and the air should be between 6o° and 
 65" Fahrenheit, and kept constantly moist by 
 letting steam escape from a kettle of boiling 
 water. Complete rest must be obtained as 
 there is always great prostration, and any ex- 
 ercise or movement on the part of the patient 
 should be avoided so, as to store up all his 
 strength. Milk may be given to the extent of 
 three or four pints a day, and brandy can be 
 mixed with it, if it is necessary. Beef-tea, 
 ghicken-broth, and eggs may also be given ; it 
 is of no use giving solid food, as the patient will 
 not care for it, and it will create pain in swal- 
 lowing. Great care must be taken that the 
 food is given in small quantities at a time, and 
 
 slowly, because in consequence of the paraly- 
 sis of the muscles of deglutition which often 
 ensues, the act of swallowing is rendered 
 dangerous. Where there is much obstruction 
 in the larynx the operation of tracheotomy may 
 be resorted to, but this proceeding is attended 
 with a very small amount of success, and is 
 nearly always followed by a fatal result in very 
 young children. When convalescence begins, 
 the return to solid diet must be slow andguad- 
 ual ; for many weeks the nutriment should be 
 light and wholesome, and not too much should 
 be taken at a time. As soon as the patient 
 can be removed with safety, and without carry- 
 ing infection to others, removal to country air or 
 the sea-side is most beneficial, and it is the 
 more needful in these cases as there is so 
 much prostration and anaemia for many weeks 
 afterwards ; yet, even in bad cases, the health 
 will in time be thoroughly restored. Cold 
 bathing, tonic medicines, moderate exercise, 
 or even a sea voyage, are very valuable aids in 
 restoring the health. In cold weather a bath 
 is not advisable unless the chill is taken off 
 the water,, but in summer time it is most re- 
 freshing and strengthening ; carriage exercise 
 may at first be taken, or a short walk during 
 the fine part of a' day, but no great exertion 
 should be made, and the patient should rest as 
 soon as a tired feeling comes on. Although 
 this disease is not so communicable by the 
 clothes as scarlet fever and some other disor- 
 ders, yet it is always advisable that any articles 
 of clothing should be thoroughly disinfected 
 before being worn again, and for this purpose 
 they may be placed in an oven and exposed to 
 a high temperature ; a similar remark will 
 apply to the bedding, curtains, sheets, etc., of 
 the room in which the patient has lain. When 
 possible, the house in which the disease has 
 broken out should be well cleansed and fumi- 
 gated ; it may be kept empty for this purpose* 
 for a week or ten days, and chloride of lime 
 may be sprinkled about the rooms on the 
 floors. 
 DISHES. {See Earthenware.) 
 DISINFECTANTS, This term is confined 
 here to substances used for destroying noxious 
 odors or vapors or whatever may produce in- 
 fection. A large variety of disinfectants are 
 sold in the drug stores, and in summer time, 
 especially, some one of them should be in 
 frequent use in every house. The best disin- 
 fectants are, of course, fresh air (abundant ven- 
 tilation) and an abundance of water (thoroug h 
 cleansing) ; but with our defective drainage ■ 
 something more is frequently necessary. The 
 following suggestions are from a circular of the 
 Board of Health of New York : — 
 
 L To disinfect diarrhceal discharges, and 
 to purify waterrdosets, privies, drams, and 
 cesspools, dissolve ten pounds of sulphate of 
 iron (copperas) in five gallons of water, and add 
 half a pint of common carbolic acid. Keep a 
 small quantity of this solution in the vessel 
 which is to receive the discharges. Pour a 
 1 pint of the solution into the pan of the water- 
 
DISLOCATIONS 
 
 161 
 
 closet three or four times a day, or add half 
 the entire quantity to the contents of an or- 
 dinary privy-vault. If this practice is made 
 general in all private dwellings, not only will 
 the house-drains of such dwellings be disin- 
 fected, but the benefit will extend even to the 
 ■ public sewers 
 
 II. During the prevalence of cholera, all 
 , diarrhceal discharges should be received in 
 vessels containing some of the disinfecting 
 fluid/ before being thrown into the privy- 
 vault or pan of the wate&closet. 
 _ m. Clothing, sheets, towels, etc., from pa- 
 tients with infectious diseases, should be im- 
 mediately boiled ; but, when this is impractica- 
 ble, they may be thrown into a tub of water, in 
 whidh have been dissolved eight ounces of 
 sulphate t>f zinc, -with one or two ounces of 
 carbolic add to every three or four gallons of 
 water, or in water containing sufficient per- 
 manganate of potash to maintain a light-pur- 
 ple color, until the articles can be boiled. 
 
 IV. To absorb moisture from damp cellars, 
 closets, courts, and sunken areas, use fresh 
 stone lime finely broken, and. suitably distrib- 
 uted, or placed on plates in the places to be 
 dried. Whitewashing should be done with 
 pure fresh lime. Putrid- and offensive gases 
 may be destroyed by chloride of lime. (See 
 Fumigation.) 
 
 DISLOCATIONS. — In most cases of dis- 
 location it will be best to wait for medical aid, 
 which should be immediately summoned ; but 
 when this cannot be obtained at once, of course 
 some effort must be made to relieve the sufferer. 
 Before anything is done, however, make yourself 
 very sure that it is a dislocation and not a fracture, 
 for any mistake may result in serious injury. 
 
 Elbow (Dislocation of). — This is caused by 
 
 Dislocation of the Elbow. 
 
 a fall on the hand, one or both bones of the 
 arm being driven backward. Seat the patient on 
 a low seat, or on the ground ', place your knee 
 inside the bend of the elbow, then grasp the arm 
 firmly just below the elbow with one hand, 
 and the wrist with the other (if another person 
 is present let him take the wrist) ; pull firmly, 
 and at the same time bend the arm gently in- 
 wards, and the ■ bone will in most cases return 
 to the socket without difficulty. 
 
 Hip (Dislocation of).— When this happens, ' 
 the leg is shortened, and the foot turned in- 
 wards so as to rest upon the other one ; but be 
 sure it is but before attempting anything. In 
 case of need, lay the patient on his back; and 
 seat yourself beside him on the injured side; 
 take off your boot and place your foot between 
 the legs, protecting the parts with a folded 
 towel ; catch hold of the ankle or knee and pull 
 hard until the bone slips into its place. This 
 plan, however, will seldom succeed unless the 
 operator is taller and stronger than his patient. 
 If the accident happen to a muscular man, pass 
 a towel round the upper part of the thigh (catch 
 hold of it on the inside of the leg), let one or two 
 assistants grasp the leg itself, and all pull firm- 
 ly but gently downwards for some time until 
 the muscles of the limb relax. 
 
 Jaw (Dislocation of.) — Wide yawning, 
 laughing, etc., may cause this. The mouth is 
 wide open, and cannot be closed ; the chin is 
 thrown forward, speech and swallowing are very 
 difficult, if not impossible ; and' in front of the . 
 ear is an unnatural hollow. Place your hand 
 on each cheek, and insert your thumbs, pro- 
 tected with a napkin, into the mouth as far 
 back as possible; then press the thumbs down- 
 wards and backwards, and at the same time 
 raise the chin with the outer fingers of the 
 hands. If these movements are made with 
 sufficient force, and at the same moment, the 
 jaw will slip into its place. A small walking 
 stick, used like a bit in a horse's mouth, may 
 be tried instead of the thumbs. 
 
 Neck (Dislocation of).— This is caused by 
 a heavy fall on the side of the head. The head 
 is turned {Xo one side and fixed, and of course 
 immediate action is necessary. Lay the person 
 gently upon his back, plant one knee against 
 each shoulder; grasp the head firmly; pull 
 gently upwards from the shoulder, and at the 
 same time turn the head into its proper place. 
 
 Shoulder (Dislocation of). — In this form of 
 injury the arnvbone is displaced from its con- 
 tact with the blade-bone. The arm cannot be 
 moved. without pain; the shoulder seems flat- 
 tened; the elbow stands out from the side, can- 
 not be made to touch the ribs, nor can it be 
 brought up easily to a level with the shoulder ; 
 and the head of the bone, rounded in shape,- 
 may be felt in the arm-pit if the fingers are 
 pushed well up while the arm is slightly moved 
 outwards. Lay the patient flat on his back- and 
 sit down beside him on the injured side ; pull 
 off your, boot, place your heel in the arm-pit, 
 take hold of the arm with your hands, or a long 
 towel fastened to it and passed round your neck, 
 
 II 
 
162 
 
 DISLOCATIONS 
 
 DOGS 
 
 Dislocation of the Shoulder. 
 
 and pull steadily. After pulling some time, 
 tell the patient to turn round ; while he is try- 
 ing to do this, give a sudden strong pull, jerk 
 your heel against the head- of the bone in the 
 arm-pit, and it will probably return to its socket 
 with a snap. 
 
 Hamilton" recommends, in his Surgery, the 
 method of treating dislocation of the shoulder 
 sfiown in the above cut. Push the shoulder 
 gently but firmly forward, and at the same time 
 raise the arm upwards and backwards. 
 
 Thumb or Finger (Dislocation of). — A sur- 
 geon's assistance should be sought for this, as 
 it is somewhat difficult to manage. If such as- 
 sistance cannot be had, get a strong person to 
 
 Dislocated Thumb. 
 
 hold the wrist, or if alone, lay the patient on 
 his back. Rub some powdered resin on the 
 hand to prevent slipping ; pull steadily at the 
 thumbs or finger for a minute or two ; then 
 turn it backwards, and at the same time push it 
 into its place with the other hand. 
 
 'Wrist, Knee, or Ankle (Dislocation of). — 
 When such dislocations occur they, are gen- 
 erally so severe that they should be at once 
 placed under a surgeon's treatment. When 
 this is not practicable, however, the method of 
 action is the same in all cases. By pulling and 
 stretching the limb for some time, the muscles 
 will become so relaxed that the joint can be 
 pushed back into its proper place. 
 
 D IUR ETICS. — Medicines which augment 
 the secretion and promote the flow of urine. 
 In slight stoppages of this secretion there is no 
 harm in trying mild diuretics, such as the follow- 
 ing: (i) Nitrate of potass, ten grains; sweet 
 spirits of nitre, one drachm ; spearmint water, 
 one ounce ;,mix, and give a tablespoonful twice a 
 day. Or (2) a strong infusion of the peel of the 
 young branches of the elder-tree may be made, 
 with the addition of half an ounce of cream of 
 tartar to each pint ; and of this infusion two or 
 three ounces may be given three times a day. 
 Where the disturbance is great, however, ft is 
 best to consult a physician, as much mischief 
 may be done by stimulating diuretic in case of 
 inflammation of the kidneys. 
 
 DIZZINESS,— (See VERTIGO.) 
 
 DOESKIN— A compact kind of heavy twilled 
 broadcloth, three-quarters of a yard wide, much 
 used .for men's pantalopns and vests. The best 
 is the French, though the English is very good' 
 in the finer qualities and has the reputation of 
 being most durable. Doeskin is generally black 
 in color, and' should be well shrunk before cut- 
 ting into clothing. 
 
 DOG-. — The dog shows the most valuable and 
 complete conquest ever made by man over the 
 brute, creation. Even in civilized countries he, 
 is only less useful than the horse, though in the 
 cities his position is chiefly that of a household 
 pet. The Newfoundland is the choicest and 
 noblest of all breeds of the dog; and of this the 
 St. Bernard variety is the best ; they are very 
 large and powerful, extremely docile, and their 
 intelligence is in' seme respects almost human. 
 Next to these the English Spaniel is perhaps 
 the finest species of dogs ; but for a watch or 
 yard dog none is equal to the bull-dog, whose 
 ferocity is at times more like that of a wild 
 animal than anything else, and whose strength 
 makes him a terrible foe even to man. The 
 choice, however, is almost unlimited, and the 
 satisfaction which a dog will afford depends 
 always more on the individual than on the breed. 
 The small pet dogs, such as pugs, poodles, 
 Italian greyhounds, King Charles'- breed, etc., 
 are perhaps the most degenerate productions of 
 the genus, and striking instances of that modify- 
 ing influence to which man subjects all nature. 
 Dogs should always be kept out of doors as much 
 as possible ; and. hi the cities, Where the limits 
 within which they ; are confined are necessarily 
 very narrow, they should.be taken out for a daily 
 romp or walk. If kept indoors too constantly 
 they lose all that vigor and high spirit which 
 distinguishes them from all other domestic 
 animals. 
 
 Distemper in Dogs. — This is almost the 
 only disease to which dogs are liable which they 
 cannot cure themselves if allowed to run at 
 large. It is contagious, and seems to be nearly 
 always imparted by contact. The symptoms of 
 it are readily . recognized. The eyes become 
 red, weak,' and watery ; the nose hot and dry ; 
 any movement in the air excites a cough or a 
 sneeze ; and there is a general fever and loss cf 
 appetite. The- running from the nose,, as the 
 
DOILY 
 
 disease proceeds, becomes after some days 
 mucous or purulent, loading the eyes and ob- 
 structing the nostrils. It then lodges in the 
 bronchial tubes, preventing the free access of 
 air to the lungs ; and if it reaches this stage is 
 very likely to prove fatal. A good remedy for 
 distemper in its earlier stages is to force the 
 dog to inhale the fumes of burning sulphur for 
 five or ten minutes every day until distinctly 
 relieved. The followiug, however, is the sur- 
 est medicine : Take three grains of antimonial 
 powder, ten grains of nitre, and three grains 
 of powdered ipecacuanha: make into a ball 
 and force down the throat two or three times 
 a day. If there is much cough, add from half 
 a grain to a grain of digitalis, and every three 
 or four days give an emetic. Two to four 
 grains of tartar emetic in a meat ball forms an 
 emetic. 
 
 Hydrophobia. — When a dog is suffering 
 from this disease he becomes sontary, morose, 
 and sullen ; and after a day or two begins to 
 run about wildly, biting at whatever comes in 
 his way. As the disease advances, he becomes 
 more furious, he breathes quickly and heavily, 
 his mouth is continually open, the tongue hangs 
 out, and the lips and jaws are covered with 
 froth. As soon as any of these symptoms 
 appear the dog must be killed. There is no 
 truth in the prevalent idea that hot weather is 
 the cause of -hydrophobia. (For the disease 
 in man, see Hydrophobia.) 
 
 DOILY.— A small napkin, generally figured 
 and fringed, usually placed on a plate under 
 the finger-bowl with the dessert at dinner. It 
 is manufactured in pieces, containing a fixed 
 number of doilies, and is generally so bought. 
 
 DOMESTIC ANIMALS. (See Cat, Cow, 
 Dog, Horse, Pig, and Poultry.) 
 
 DORY. — A species .of fish much prized in 
 England as food, but extremely rare in our 
 markets. One variety known as " bristly dory" 
 
 DOVER'S POWDER 
 
 163 
 
 or " blunt-nose shiner " is occasionally offered 
 for sale in the fall and winter months. Its flesh 
 is delicate and sweet, though the quantity is 
 small compared to the amount of bones. Large 
 dories are best boiled ; smaller ones fried. 
 DOSES. (See at end of article on DRUGS.) 
 DOUCHE BATH. (See Bath.) 
 DOUGHNUTS. — Take :-Egss ? 4; sugar, 
 % lb ; butter, 2 oz ; flour, 1 lb ; boiled milk ; nut- 
 meg, cinnamon, and a few drops of some es- 
 sence. Beat together four eggs with half a 
 pound of sugar; stir in two ounces of melted 
 
 butter, and then add a pound of flour and 
 enough boiled milk to make a rather stiff 
 dough; flavor to taste with nutmeg, cinnamon, 
 arid a few drops of some essence; cut into 
 shapes with tumbler or knife, and fry brown, 
 in hot lard. When done, sift sugar over the 
 top and serve hot. 
 
 Isle of Wight — Take:— Flour, 4 lbs; 
 lard, 4 oz; brown sugar, y z lb; allspice, 2 
 tablespoonfuls ; cinnamon, 1 drachm ; cloves, 
 }i drachm ; mace, 2 large blades ; brewer's 
 yeast,. 2 tablespoonfuls ; milk; currants. 
 
 Work smoothly together, with the hand four 
 pounds of 'flour and four ounces of good lard ; 
 add half a pound of fine brown sugar, two 
 tablespoonfuls ' of allspice, one drachm of 
 pounded cinnamon, half a drachm of cloves, 
 two large blades of mace beaten to powder, 
 two tablespoonfuls of fresh yeast, and as much 
 new milk as will make the whole into a rather 
 firm dough ; let this stand till tender (a little 
 over an hour) near the fire, then knead it well 
 and make it into balls the size of a very small 
 apple ; hollow them with the thumb, and en- 
 close a few currants in the middle ; gather the 
 paste well over them and when light, drop the 
 doughnuts into a sauce-pan half filled with boil- 
 ing lard. When they are equally colored to a 
 fine brown, lift them out and dry them before 
 the fire on the back of a sieve. The lard should 
 boil only just before they are dropped into it, 
 orthe outside will be scorched before the inside 
 is sufficiently done. 
 
 Raised. — Take .--Sugar, 1 lb; milk, I qt; 
 home-made yeast, 1 teacupful; flour, 3 pts; 
 eggs, 4; salt, 1 teaspooriful; cinnamon, 2 tea- 
 spoonfuls; mace or nutmeg, I teaspbonful; 
 butter, % lb. 
 
 Beat together a pound of sugar, and three 
 quarters of a pound of butter; add a quart of 
 new milk, a teacupful of yeast, and three pints 
 of flour ; set to rise over night. In the morn- 
 ing beat four eggs to a light froth, and stir 
 them into the batter with ateaspoonful of salt, 
 two feaspoohfuls of cinnamon, and one tea- 
 spoonful of mace or nutmeg ; add enough flour 
 to make a stiff dough 1 ; set to rise three hours 
 or until light", then roll out, cut into shapes* 
 and fry in hot lard till brown. Sift sugar on 
 the top while they are hot. 
 
 DOVE. — The turtle-dove is smaller, but in 
 general appearance very similar to the wild 
 pigebn, of which it is probably the original 
 stock, and in point of flavor is one of the best 
 game-birds known ; but in the eastern markets 
 it is seldom found for sale, except as a pet. 
 Doves are at their best in August and Sep- 
 tember, but may be had occasionally through- 
 out the winter. Cook like wild pigeon. 
 
 DOVER'S POWDER. — Compound Ipecac- 
 uanha Powder. It contains ipecacuanha and 
 opium,-a grain of each, rubbed up with ten grs. 
 or sulphate of pbtash, and so it must be pre- 
 scribed with a due regard to the quantity of 
 opium it contains. Ten grains of the powder is 
 the usual full dose. It is a powerful diaphoretic 
 — that is to say, it promotes free perspiration, 
 
164 
 
 DOWN 
 
 DRAINAGE 
 
 and is consequently of great service in many 
 maladies . It does not agree with everybody, 
 and at all times it is advisable to take precau- 
 tions against cold after its use. In the feverish 
 stage of a common cold, Dover's Powder is 
 remarkably effective, and frequently cuts short 
 the malady. When the patient is cold and 
 shivering, but the skin hot and the nose stuffed, 
 ten grains of the powder at bedtime, putting 
 the feet into hot water at the same time, and 
 promptly getting covered over with the bed- 
 clothes, will generally cause a profuse sweat, 
 and will probably benefit the patient greatly. 
 A cold sponge bath is advisable next morning, 
 and the bowels must be seen to if confined. 
 
 DOWN. — There are several kinds of down ; 
 that called gray down or white down is ob- 
 tained from the common goose, and eiderdown 
 from the eider duck. This last is taken partly 
 from the bird itself, and partly from the nest 
 in which it broods, and is brought to this 
 country from Greenland, Iceland, Northern 
 Russia and the circum-polar regions. It is 
 very expensive and should be used only for 
 bed-coverings ; to sleep on it destroys its elas- 
 ticity, without which it is valueless. 
 
 DRAFT. (iV^.BjLL of Exchange.) 
 
 DRAINAGE. — Every house should have a 
 suitable drain for the removal of its liquid 
 wastes, — such as the outflow from the kitchen 
 sink, and all manner of foul waters. The charac- 
 ter of the interior drainage must, of course, de- 
 pend on the circumstances, conditions and means 
 of the owner ; but no house is a safe or fit 
 habitation which has not some well devised and 
 soundly constructed exit-drain. 
 
 It may almost be said that the less complete 
 the interior arrangements and the smaller the 
 amount of liquid to be drained away, the more 
 care must be given to the exit-drain. If in ad- 
 dition to the kitchen waste, it carries a plentiful 
 supply from water-closets, bath-rooms, wash- 
 bowls, etc., it is much more likely to keep itself 
 clean than if the only liquid reaching it is that 
 flowing from the kitchen sink containing a con- 
 siderable amount of hot and melted fat, which, 
 as soon as it loses its heat, congeals and 
 attaches itself to the sides of the drain, arrest- 
 ing the organic refuse that floats in the water, 
 and, sooner or later, inevitably choking the 
 passage. 
 
 One common mistake with regard to house 
 drains is that they are made too large. It is 
 incorrect to suppose that a very large drain is 
 safer than one of moderate (but sufficient) size, 
 because the smaller the drain the more con- 
 centrated the flow, and the more thorough the 
 flushing when larger amounts of water are 
 passed through it, fas on washing day). If the 
 liquid is received direct from the kitchen with- 
 out any provision for stopping the grease,- a 
 twelve inch drain will soon be filled to a certain 
 depth and the water-way will assume a broad 
 flat form, over which the flow will spread itself 
 and become too thin and too slow to produce 
 the proper scouring effect. 
 
 A much smaller pipe would have this ac- 
 
 cumulation of grease confined within a narrow- 
 er channel and the whole of a copious flow, 
 being concentrated upon it, would have arnuch 
 better chance to cut it away and remove -it. It. 
 maybe taken as a fixed rule that no private 
 house, no matter how large, can possibly need 
 for its drainage a pipe larger than four inches in 
 diameter. Neither would it ordinarily be pru- 
 dent to use a pipe smaller than this for any 
 house, and this size may, therefore, under ordi- 
 nary circumstances, be taken as an, invariable 
 one for private houses. 
 
 The drain should be as straight as possible. 
 Every turn increases friction, and increases the 
 danger of obstruction. Also, it is easy, with a 
 straight drain, to pass through a stiff wire, 
 from the outer end, and thus remove any ac- 
 cumulation. 
 
 The drain should have always as much fall 
 as possible. ' Even an angle of forty-five de- 
 grees would not be too steep ; but if the pipes 
 are laid with care, if an absolutely uniform 
 inclination is secured, even so little descent as 
 one foot in one hundred feet will suffice. 
 
 The question of material is a very impor- 
 tant one, especially with drains intended for 
 the carrying off, other matter than pure water. 
 These should be not only straight and uniform 
 in, bore, but they should be made of a smooth, 
 impervious material. The common stone drain 
 (" blind drain ") is in every way bad. Its chan- 
 nel is irregular and rough ; its inequalities ac- 
 cumulate deposits of fermenting solid matter; 
 it gives easy access to rats and mice, which are 
 tempted into it by the waste food it contains ; 
 and, worst of all, instead of carrying its liquids 
 safely and rapidly to the point of outlet, it al- 
 lows these to ooze and dribble away into the 
 soil, often leaching down under the foundation 
 of the house, or finding their way into the well 
 from which drinking water is taken. 
 
 It is quite customary with those who wish td 
 do thorough work to make the house-drain of 
 brick, and this is certainjy an improvement upon 
 stone, but more cannot be said for it. It is 
 necessary to make abrick drain unduly large, and 
 it is impossible to- make it so entirely true and 
 smooth as is t necessary for the best efficiency. 
 In addition to this, its material is so porous that 
 it can never be long relied upbn to afford a 
 perfectly impervious conductor of the foul 
 and dangerous material that it is its office to 
 remove. 
 
 The much lauded cement pipe is of good 
 form, makes a true joint, and seems at first 
 sight to.be all that can be asked. It has.been 
 found, however, that there is a want of uniform- 
 ity in the quality of these pipes which renders 
 them somewhat unreliable, and they have the 
 very important objection for such uses as this, 
 that the slight roughness of their interior sur- 
 face tends to catch particles of hair or fibre, or 
 other material which become a nucleus for fur- 
 ther accumulations, which form a firm and close 
 attachment with the material of the pipe. 
 
 Experience has pretty well established a be- 
 lief that the only entirely safe and reliable ma- 
 
DRAINAGE 
 
 165 
 
 terial for this use is either iron, which is incon- 
 venient to repair, or the vitrified stone-ware 
 pipe, now universally used where the best work 
 is done. 
 
 Not only must the drain be laid in a straight 
 line, and on a true fall, but the greatest care 
 must be taken that in fitting the ends into the 
 sockets the bore is brought to a true line, and 
 that in closing the joints, (while they are tight- 
 ly and securely cemented so that there can be 
 no possible leaking,) no cement is forced through 
 to the interior of the pipe to create roughness 
 in the water-way. Too much care cannot be 
 given to the foundation upon which these pipes 
 are laid, and it is never safe (unless they are 
 laid in a heavy bed of concrete) to put them on 
 land that has for any purpose, even withm so 
 long as a year, been dug and refilled below the 
 level to which they are to lie, for the reason 
 that the slightest settling of the ground, coup- 
 led with the heavy pressure of the earth above, 
 is quite sure to deflect the pipes sufficiently 
 to crack open their joints, and cause a leakage. 
 
 Where there is plumbing work in the house, 
 which will furnish a considerable flow of water, 
 it is best, where practicable, unless a flush tank 
 is used at the kitchen inlet, to admit the kitchen 
 outlet, at a point between the outlet of the drain 
 and its connection with the soil pipe, for the rea- 
 son that the soil pipe is more often flushed, and 
 carries a larger proportion of pure water which 
 will, by. its cleansing action, have a tendency 
 to remove any deposit from the kitchen outflow. 
 
 At the same time, whatever precaution is 
 taken in the way of flushing the drain, it is al- 
 ways wise to adopt some form of grease trap, 
 that is to say, to receive the kitchen outflow im- 
 mediately on its delivery from the sink into a 
 vessel that has its outlet through a bent pipe, 
 the mouth turning down below the surface of 
 its water. This trap need not be more than 
 eighteen inches in diameter, and a foot deep, 
 and should be covered and have a ventilating 
 pipe, for its odors will not be pleasant. This 
 mass of water will be cold enough to congeal 
 the grease at once, and this will float about the 
 
 Fig. A. 
 
 level of the outlet, which will deliver only water 
 fit to be admitted to the drain. In addition to 
 this grease trap, (or in lieu of it, where the 
 proportion of fatty matters is small), it is a 
 capital plan to use a modern invention known 
 as Field's flush-tank, shown in Fig. A, which is 
 simply a vessel having its outlet by a siphon so 
 arranged as to come into action whenever the 
 tank is sufficiently filled, flowing copiously until 
 it is emptied, and then accumulating the drib- 
 bling waters until it is filled again for another 
 discharge. This arrangement secures the drain 
 against the slowly trickling stream that has so 
 great a tendency to deposit silt in its course, 
 and secures the important condition that when 
 any foul water is. flowing through the drain it 
 shall move forward in a rapid rush that will 
 prevent the halting of solid matter by the way. 
 The final disposal of house drainage is in 
 every way a serious matter, and it practically 
 makes less difference than is generally suppos- 
 ed whether the water to be got rid of is only 
 
 the kitchen waste, or the whole offscourings of 
 a house with complete plumbing appliances. 
 What we have to deal with in both cases is the 
 organic matter that has been brought into the 
 house, as food, etc., and whether this matter 
 has passed through the additional process of 
 digestion or not does noc materially affect the 
 results of its final decomposition after its re- 
 moval. The only added danger when water- 
 closets are discharged through the drain, arises 
 in the case of excreta -from patients ill with 
 such diseases as typhoid fever, cholera, diar- 
 rhoea, etc. Practically, it is no more safe to 
 make a Careless disposition of the waste from 
 a small kitchen than that from the whole of a 
 large house with complete water works. 
 
 If the house can be brought into connection 
 with a public sewer, this course will naturally 
 be followed, and the sanitary questions arising 
 are dependent very much on the condition of 
 the sewers, — the discussion of which would be 
 out of place here. In those cases where there 
 
166 
 
 / 
 
 / 
 
 DRAINAGE 
 
 is no ptiblic outlet the question of the disposal 
 of liquid wastes becomes extremely serious. 
 
 It may be set down as an invariable rule, ap- 
 plicable to almost all conditions, that it is never 
 safe to allow household wastes to accumulate 
 in leaching cess-pools from which their liquid 
 is constantly oozing into the soil, with the dan- 
 ger that it will reach wells, or cellars, or that it 
 will accumulate in the earth beyond the capaci- 
 ty of this to disinfect and decompose its filth. 
 
 If there is no land about the house and no 
 sewer for discharge, the only safe plan is the 
 very inconvenient and costly one of accumulat- 
 ing the whole liquid in an absolutely tight and 
 thoroughly ventilated cistern, — to be pumped 
 out as occasion requires. 
 
 Where there is land, even of small amount 
 
 the best system is that by Mr. Moule, (See Fig. 
 B) the inventor of the earth closet, to "divide 
 and Conquer." This system, which is called 
 sub-soil irrigation has now been used sufficient- 
 ly long and is sufficiently introduced and rec- 
 ommended by the highest sanitary authorities 
 to make it entirely safe to recommend its adop- 
 tion. Its simplicity and cheapness, and the 
 small amount of care that it requires, commend 
 it to general attention. The amount of land 
 needed for its application is by no means large. 
 Two hundred square feet will be quite sufficient . 
 for an ordinary household, though there are 
 certain advantages in extending the area where 
 circumstances allow. Indeed by the use of a 
 rigorous vegetation especially the sunflower, 
 the Jerusalem artichoke, or the common grape, 
 
 Fig. B 
 
 it will be possible to get on with much less than 
 the area specified. 
 
 Only sufficient inclination of the surface is 
 required to secure a flow in the drains and one 
 foot in one hundred feet will be fall enough to 
 ' accomplish this, especially where the flush-tank 
 is used. The application of the system is as 
 follows : 
 
 Let the tight drain deliver into a tightly 
 cemented small cistern, say four feet by four 
 feet, discharging through a bent overflow pipe 
 of which the inlet is twelve inches below the 
 point at which it leaves the wall of the cistern 
 (near its top) Fig C. This will secure room 
 for the deposit of solid matters at the bottom 
 and for the floating of scum at the. top. Once 
 or twice a year it may be necessary to clean out 
 the solid accumulation at the bottom, which is 
 always worth the cost of removal as manufe.The 
 outlet should be not more than twelve inches 
 
 below the surface of the ground, and should be 
 continued through open jointed land-drain tiles 
 say two inches in diameter, laid on a foundation 
 of narrow boards or of inverted horse shoe 
 tiles, also open jointed, and nowhere more than 
 about twelve inches below the surface. This 
 drain may be continuous, or it may be the main 
 for any number of longer, or shorter branches, 
 —the whole system acting as a means for con- 
 veying the foul liquid to all parts of the area 
 used for irrigation, and delivering it at a point 
 within the reach of the roots of plants. It 
 would probably be best, when a single long line 
 is not sufficient, to lay the lateral drains about 
 four feet apart. 
 
 It will depend on the degree to which the 
 grease trap, and the tight cistern withhold solid 
 matters whether the drain will require cleaning 
 at long or short intervals. The writer found 
 his own irrigation drains arranged as shown in 
 
DRAINAGE 
 
 167 
 
 Fig. B to work perfectly for five years. They 
 were then cleansed and repaired at a cost of less 
 
 Kg. C 
 
 than five dollars. A chief advantage of the 
 boards or horse-shoe tiles is to afford a true 
 bed that will facilitate the taking up and relay- 
 ing when the cleansing is done. In cleansing 
 it is only necessary to open from the upper end 
 to a point where the drain has functions that 
 are found to be quite clear. 
 
 By this simple process liquid matter of the; 
 foulest and most dangerous character is distrib- 
 uted thinly, and evenly through earth that is 
 occupied by the roots of plants, and that is con- 
 stantly permeated by the atmospheric air on 
 ■ which it depends for its oxydizing and disin- 
 fecting properties. 
 
 Means having been secured for the cleans- 
 ing of the drain by regular flushing or by the 
 use of a wire, or in whatever way may seem 
 best, and all danger of the leaching away into the 
 soil near the house or well, of the contents of 
 this drain being avoided, our next attention 
 should be given to the disinfecting of the air of 
 the drain itself, and to preventing the ingress 
 of this air into the house. The great disin- 
 fectant under all such circumstances is com- 
 mon air, and there is no way in which we can 
 nearly so well secure ourselves against the 
 production of dangerous gases in a drain as 
 by the establishment of a free current of. air 
 ■within it. 
 
 In this work, as in. almost everything else, 
 the, simplest way 15 the best. When the drain 
 runs only from the kitchen sink,' then a separ- 
 ate air pipe should be carried from its house 
 end well above the top of the house, (not near 
 -to the top of a chimney nor to a window), and 
 be furnished at its upper end with a ventilating 
 cowl that will tend to keep up a good current. 
 There should be some means for admitting 
 
 fresh air at the outer, or cistern end of the 
 drain, to supply the current. Where there are 
 plumbing works within the house, the drain 
 may be connected directly with the soil pipe, 
 
 Fig. D. 
 
 and no trap of any sort should be used in its 
 course, but the soil pipe should be continued 
 of its full size out through the top of the house; 
 (See Fig. D) and be furnished with a ventilat- 
 ing cowl. There will then be no trap in the 
 course of the pipe to arrest solid matters and 
 
168 
 
 DRAINAGE 
 
 DREDGING 
 
 hold them for decomposition, and there will be 
 a steady current of fresh air sufficient to prevent 
 the poisonous decomposition of the refuse matter 
 contained in the pipe or drain, — which if de- 
 prived of sufficient air would enter into a putre- 
 faction that would be likely to evolve dangerous 
 gases. The supply of air to the lower end of 
 the drain may come from the sewer or from the 
 cistern, if these are well ventilated. If there is no 
 sufficient ventilation of these, then there should 
 be a trap near the lower end of the drain, and 
 an inlet for fresh air into the drain above it. 
 In cold climates, this inlet should be by a small 
 pipe (say I 1-2 inches diameter), and it should 
 run under ground for a sufficient distance to 
 become somewhat warmed. 
 
 To sum up, the leading principles to be fol- 
 lowed are these : — to carry the refuse matter 
 from the house through ■ an absolutely tight 
 drain to a tight cistern where their organic 
 parts will rise to the surface, and 'where any 
 heavy matter contained will settle at the bot- 
 tom. To make the outlet from this cistern 
 from a point between the scum and the sedi- 
 ment, — where only liquid will be supplied ; to 
 discharge this matter into open jointed drains 
 extending through such an area of soil as will 
 prevent the ' concentration at any point of 
 enough liquid to filter away into the sub-soil, 
 and at a point so near the surface that it will be 
 subjected to the disinfecting action of the soil 
 and of vegetation ; to furnish, in all cases, a di- 
 rect current of fresh air through the drain ; and 
 where a soil pipe is used to continue the direct 
 current through this latter also. 
 
 Drain Traps. — What are commonly known 
 as drain traps would be better named " man- 
 traps." 
 
 Fig. E. 
 
 If the necessary other means are adopted to 
 prevent the ingress of foul air into houses, then 
 it is very well to use immediately under the out- 
 lets of wash-basins, sinks, etc., some form of 
 water-seal trap, which shall be to a certain ex- 
 tent a barrier against bad smells generated im- 
 mediately within the waste pipe ; Dut, as a main 
 dependence these traps are a delusion and a 
 snare. 
 
 The usual form given to them is that shown 
 in the accompanying figures, E F G. Figure G 
 represents the common bell trap so often used 
 over the outlet pipe of the kitchen sink, &c. 
 Its movable part is verv easily taken off, and is 
 very apt to be left off,. 'and even when it is in 
 place it offers such a very slight resistance to 
 the pressure of foul air as to be at all times in- 
 efficient and quite generally to be, as a trap, 
 simply nothing at all. 
 
 The great objections to all water-seal traps 
 are, first, that the resistance they offer to the 
 
 pressure of sewer gas is so slight that a trifling 
 change in the temperature of a sewer or cess- 
 
 Fig. F. 
 
 pool, the sudden filling of the sewer with water 
 during heavy, storms, or even the influence of a 
 strong wind blowing against its outlet, or suck- 
 ing strongly at a chimney flue, will suffice to 
 open them ; and, second, that water is a very 
 imperfect disinfecting barrier. Fresh water in 
 a trap may for a few moments absorb all the 
 foul gases presented to it, but. accompanying . 
 the absorption at the sewer end, there is, too 
 often, — almost always, — a giving off at the 
 house end. As soon as the water is saturated 
 with the gas, and sometimes even before this, 
 there is a rapid delivery of gas at the house end 
 of the trap ; careful experiments have shown 
 that carbonate of ammonia exposed at the sew- 
 er end of a trap will produce its chemical reac- 
 tion on colored JiUnus paper exposed at the 
 
 Fig. G 
 
 house end within fifteen minutes, and that even 
 the heavier and more poisonous gases so com- • 
 monly produced in foul drains are all transmit- 
 ted in their full force within a very short time, 
 — even sufficiently to produce the corrosion- of 
 metals exposed at the house end. 
 
 The real and effective drain trap is the same 
 as the real and most effective disinfectant ; — a 
 free circulation of common air. Safety is to be 
 sought, not through a shutting out of the foul 
 gases formed in the sewer, and drain, but in the 
 prevention of this formatioh, by the free admis- 
 sion and circulation of air. This being secured 
 there is little to be apprehended, if the ordinary 
 bent tube filled with water is used as a trap in 
 branch pipes in such a way as to prevent the 
 too rapid transmission of such odors as mav 
 still be formed in the pipe. If there is no suf- 
 ficient ventilation of pipes and sewers it is mad- 
 ness to suppose that we cai> live safely in rooms 
 which are protected from the invasion of pois- 
 onous gases only by water-seal traps. 
 DRAWERS. (See Undergarments.) 
 DREDGING.— This is an important item 
 connected with roasting, and requires a tin box 
 with a perforated lid, called a "dredger;" 
 This usually contains wheat Jloui- only, but for 
 
DRESS 
 
 some joints the flour is mixed with grated 
 bread, dried herbs, or grated lemon or orange 
 peel. The dredger is shaken over the roast at 
 short intervals, so that its contents remain on 
 the surface and form, with the fat oozing out, a 
 kind of coating, which is sometimes inten- 
 tionally made very thick, as for hare. But 
 these coatings are not so common now, or so 
 fashionable, as they were a few yearsago. 
 
 DRESS.— (See Clothing, Waist, Skirt, 
 Princess Dress, Cutting and Fitting and un- 
 der the other respective names of garments.) 
 
 DRILLING.— A kind of coarse, heavy, 
 twilled linen cloth, much used for men's outer 
 clothing in summer. It is a yard wide, and 
 nearly always white or buff-colored. There is 
 also a cheaper variety of drilling made of cotton. 
 
 DRINKS. (See Beverages.) 
 
 DROPS (Lemon.)— Mix together a quarter 
 of a pound of loaf sugar, a quarter of a pound 
 of butter, six ounces of flour, the yolk of one 
 egg, a teasponful of cold water, and, a little 
 lemon peel minced fine. Drop, lumps of, this 
 mixture, the size of a walnut, on a buttered 
 tin plate, and bake it in a quick oven. 
 
 Ratafia Drops. — Beat the whites of three 
 eggs to a stiff froth, add ten ounces of powder- 
 ed sugar, two ounces of bitter and six ounces 
 of sweet almonds, blanched and pounded ; mix 
 well, drop in small spoonfuls on white paper ; 
 sift powdered sugar; over each cake and bake 
 in a quick oven. 
 
 DROPSY. — A symptom of numerous dis- 
 eases characterized by the collection of water 
 or serous fluid in one or more of the closed 
 cavities of the body, independent of inflam- 
 mation. Dropsy is caused either, by pressure 
 upon some part or ,the whole of the venous 
 . system, or by an altered condition of the 
 blood. In the vast majority of cases it 
 depends upon diseases of the liver, the heart, 
 or the kidneys, and in these , th« •• original 
 disease must be reached before a cure can be 
 obtained. There is no treatment for dropsy 
 that can be ventured upon without skilful 
 medical advice.- 
 
 DROWNED. — (To restore the appar- 
 ently.) — The Royal National Life-boat Institu- 
 tion, after extensive inquiries amongst medical 
 men, medical bodies, and coroners, throughout 
 Great Britain, published (in 1864) the following 
 directions for restoring the apparently drowned. 
 They are founded on those of Dr. Marshall 
 Hall, combined with those of Dr. H. R. Syl- 
 vester. 
 
 I. Send immediately for medical assistance, 
 blankets, and dry clothing, but proceed to treat 
 the patient instantly on the spot, in the open 
 air, with the face downward, whether on shore 
 or afloat ; exposing the face, neck, and chest 
 to the wind, except in severe weather, and re- 
 moving all tight clothing from the neck and 
 chest, especially the braces. 
 
 The points to be aimed at are — first and im- 
 mediately, the restoration of breathing; and 
 secondly, after breathing is restored, the pro- 
 motion of warmth and circulation. 
 
 DROWNED 
 
 169 
 
 The efforts to restore breathing must' be 
 commenced immediately and energetically, and 
 persevered in for one or two hours, or until a 
 medical man has pronounced that life is ex- 
 tinct. , Efforts to promote warmth and circu- 
 lation, beyond removing the wet clothes and 
 drying the skin, must not be made until the 
 first appearance of natural breathing; for if 
 circulation of the blood be induced before 
 breathing has recommenced, the restoration to 
 life will be endangered. 
 
 II. To Restore Breathing.— To Clear 
 the Throat. — Place the patient on the floor or 
 ground, ■ with the face downward, and one of 
 the arms under the forehead, in which position 
 all fluids will more readily escape by the mouth, 
 and the tongue itself will fall forward, leaving 
 the entrance into the windpipe free. Assist 
 this operation by wiping and cleansing the 
 mouth. If satisfactory breathing commence, 
 use. the treatment described below to promote 
 warmth. If there be only slight, breathing, or 
 no breathing, or if the breathing fail, then — 
 
 To Excite Breathing. — Turn the patient well 
 and instantly on the side, supporting the head, 
 and excite the nostrils with snuff, hartshorn, 
 and smelling salts, or tickle the throat with a 
 feather, etc., if they are at hand. Rub the chest 
 and face warm, and dash cold water, or cold 
 and hot water alternately, on them. If there 
 be no success, lose not a moment, but in- 
 stantly — 
 , To Imitate Breathing — Replace the patient 
 on the -face, raising and supporting the chest 
 well on a folded coat or other article of dress. 
 Turn the body very gently on the side, and a 
 little beyond, and then briskly on the face, and 
 back again, repeating these measures cautiously, 
 efficiently, and perseveringly, about fifteen times 
 in the minute, occasionally varying the side. 
 By placing the patient on his chest,', the weight 
 or his body forces the air out ; when turned on 
 the side, this pressure is removed, and air 
 «nterj the chest. This process is shown in 
 Figs. 1 and 2. {See next page.) 
 
 On each occasion that the body is replaced 
 on the face, make uniform but efficient pres- 
 sure, with brisk movement, on the back, be- 
 tween and below the shoulder-blades or bone's 
 on each side, removing,, the pressure imme- 
 diately before turning the body on the side. 
 The first measure increases the expiration, the 
 second commences inspiration. The result is 
 respiration or natural breathing, and, if not 
 too late, life. Whilst the above operations are 
 being proceeded with, dry the hands and feet, 
 and as soon as dry clothing or blankets can be 
 procured, strip the body, and cover or gradually 
 re-clothe it, but take care not to interfere with 
 the efforts to restore breathing. 
 
 Should these efforts not prove successful in 
 the course of from two to five minutes, proceed 
 to imitate breathing by Dr. Sylvester's method, , 
 as follows : — 
 
 Place the patient on the backon a flat sur- 
 face, inclined a little upwards from the feet ; 
 raise and support the head and shoulders on a 
 
170 
 
 DROWNED 
 
 Fig. i. Treatment of the.' Apparently Drowned. 
 
 small firm cushion or folded articles of dress 
 placed under the shoulder blades. Draw for- 
 ward the patient's tongue, and keep it project- 
 ing beyond the lips ; an elastic band over the 
 tongue and under the chin will answer this pur- 
 
 pose, or a piece of string or tape may be tied 
 round them, or by raising the lower jaw, the 
 teeth may be made to retamthe tongue in that 
 position. Remove all tight -clothing from about 
 the neck and chest, especially the braces. 
 
 Fig .z. Treatment of the Apparently Drowned. 
 
 To Imitate the Movements of Breathing. — 
 Standing at the patient's head,, grasp the arms 
 just above the elbows, and draw the arms gently 
 and steadily upwards above the head, and keep 
 them stretched upwards for two seconds. (By 
 this means air is drawn into the lungs.) 
 Then turn down the patient's arms, and press 
 them gently and firmly for two seconds against 
 the sides of the chest. (By this means air is 
 pressed out of the lungs.) This process is 
 shown in Figs. 3 and 4. (See next page.) 
 
 Repeat these measures alternately, .deliber- 
 ately, and perseveringly, about fifteen times in 
 a minute,, until a spontaneous' effort to respire 
 is perceived, immediately upon which cease to 
 imitate the movements of breathing, and pro- 
 ceed to induce circulation and warmth. 
 
 3. Treatment after Natural Breathing 
 has been Restored. — To Promote Warmth 
 And Circulation. — Commence rubbing the 
 
 limbs upwards, with firm grasping pressure and 
 energy, using handkerchiefs, flannels, etc. (By 
 this measure the blood is propelled along the 
 veins towards the hearth) The friction must 
 be continued under the blanket or over the dry 
 clothing. 
 
 Promote the warmth of the body by the ap- 
 plication of hot flannels, bottles, or bladders of 
 hot water, heated bricks, etc., to the pit of the 
 stomach, the arm-pits, between the thighs, and 
 to the soles of the feet. 
 
 On the restoration of life, a teaspoonful of 
 warm water should be given; and then, if the 
 power .of swallowing has returned, small 
 quantities of wine, warm brandy and water, or 
 coffee, should be administered. The patient 
 should be kept in bed, and a disposition to 
 sleep encouraged. 
 
 General Observations.— The above treat- 
 ment should.be persevered in for some hours; 
 
DROWNING 
 
 DRUGGET 
 
 171 
 
 
 Fig. 3. Treatment of the Apparently Drowned. 
 
 it is an erroneous opinion that, persons are irre- 
 coverable because life does not soon make its 
 appearance, persons having been restored after 
 many hours of continued effort. The struggle 
 should not be given over until a physioian t pro- 
 nounces death to have unmistakably occnf red. 
 Cautions. — Prevent all unnecessary; crowd- 
 ing of persons round the body, especially if in 
 an apartment. 
 
 Avoid rough usage, and do not allow the 
 body to remain on the back unless the tongue 
 is secured. 
 
 Under no circumstances hold the body up 
 by the feet, or roll it over a barrel. 
 
 On no account place the body in a warm 
 bath unless under medical direction, and even 
 then it should only be employed as a momen- 
 tary excitant. 
 
 
 
 
 Fig. 4. Treatment of the Apparently Browned- 
 
 DROWNING. — (To save 'a person from).— 
 Never approach a drowning person from the 
 front, but take him from' behind, by the hair ; 
 and never allow him to grasp any part of your 
 body if you can possibly prevent it. Should 
 you find yourself so seized, sink at once 
 to the bottom, when the hold upon you will 
 probably be released. Only a good swimmer 
 ; should attempt to rescue a drowning man in 
 deep water; for a novice to try it is simply to 
 imperil a second life without reasonable chance 
 
 of saving the first. Better hasten to secure a 
 rope or pole, which, thrown quickly to the per- 
 son in danger, will give him a much surer 
 chance of escape. If possible let one going 
 to the rescue have a rope' tied under his own 
 arms and held by those on shore. Young 
 swimmers should use especial caution. 
 
 DRUGGET.— A coarse woollen cloth of a 
 rather flimsy texture, sometimes made wholly 
 of wool, and sometimes with woof of wool and 
 the warp of flax thread. Drugget is stronger 
 
172 
 
 DRUGS 
 
 ^and has less nap than baize, and, among other 
 uses, is employed instead of carpets for cover- 
 ing floors, or to spread on carpets to preserve 
 them from being damaged ; for this purpose it is 
 woven from a yard and a half to two yards 
 and a half wide. 
 
 Milled Drugget is printed in bright showy 
 colors, and being very thick and strong serves 
 very well as a substitute for carpets in" small 
 apartments. It is manufactured in pieces from 
 a yard to two yards wide. 
 
 DRUGS. — In purchasing drugs, whether in 
 the raw state or m the form of extracts, tinc- 
 tures, etc., it is very important to obtain them 
 from a reputable chemist, who will take care 
 that the article is genuine and properly labelled. 
 The adulteration of drugs is carried on to an 
 enormous extent, and, as commonly sold by 
 irresponsible parties, the strength is seldom 
 above one half of what it ought be. Besides 
 this there is the danger of substituting a 
 cheap drug for a dear one. Drugs are most of 
 them soon spoiled by keeping, and in all cases 
 they should be preserved in well-stoppered 
 bottles — with the exception of Epsom salts, 
 nitre, soda, and some few others, which will 
 keep without injury for an indefinite time. All 
 vegetable medicines lose their virtues in the 
 course of a few months, if not carefully closed 
 from the air ; and even in bottles they seldom 
 keep good for a year. It- is desirable, there- 
 fore, to purchase them in small quantities at a 
 time, and to renew them at intervals of twelve 
 months. Most drugs simply lose theit strength 
 with time ; but laudanum on the contrary be- 
 comes stronger, especially if it be left uncork- 
 ed ; the spirit evaporates, leaving almost pure 
 opium. This must be guarded against, as the 
 most fatal results might occur from giving a 
 dose much greater (in point of strength) than 
 was intended. 
 
 Some drugs requiring extended notice are 
 given under separate titles in this work. 
 
 The additional ones given below are least 
 liable to abuse, in family use. Each is intro- 
 duced in alphabetical order with its properties 
 and effects given under the respective heads — 
 (a) Physical properties ; (b) Therapeutical 
 effects; (c) Use ; and (d) Dose, and mode of 
 administration. Extracts, tinctures, and all 
 such compounds as will bear keeping, and are 
 likely to be useful in a family, are better when 
 bought of a good druggist than as made at 
 home. They are therefore given without direc- 
 tion to manufacture. It should be borne in 
 mind, however, that drugs of any kind should 
 be used very sparingly except by direction of a 
 physician. See Weights and Measures. 
 
 Acid, Abetic— Vinegar distilled from wood, 
 and purified. 
 
 (a) Physical properties. — Limpid, colorless, 
 volatile ; odor, pungent and fragrant ; taste, acid. 
 
 {b) Therapeutical effects. — Stimulant, escha- 
 rotrc, but when diluted with water, cooling. 
 
 (c) Used in lotions for cooling purposes 
 diluted with water, also in ringworm and re- 
 moving warts. 
 
 (d) Dose. — It is not given internally, except 
 in combination with other medicines. 
 
 Acid, Acetic {diluted). — Diluted acetic 
 acid, prepared from the ac-jjd just described. 
 
 (a) Physical properties?— A clear acid fluid. 
 
 (b) Therapeutical effects. — Astringent, dia- 
 phoretic, cooling, and antiseptic. It is useful 
 in making the acetate of Jead more soluble. 
 Externally, it is stimulant in its full strength, or 
 when mixed with water, cooling. 
 
 (c) Used in fevers internally ; or as a gargle 
 with capsicum ; or as an inhalation in sore 
 throat. A useful lotion when mixed with spirit 
 and water, in bruises, sprains, and burns. 
 
 (d) Dose. — Half a drachm to one drachm. 
 Acid, Benzoic. 
 
 (a) Physical properties. — White and shin- 
 ing crystals, with flakes of a fragrant aromatic i i 
 odor, and acid taste. Sparingly soluble in 
 water, but is easily dissolved in alcohol. When 
 heated, is completely evaporated, with an agree- 
 able and peculiar odor; but if the tempera- 
 ture is raised too high, it takes fire, and burns 
 with a yellow flame. 
 
 {b) Therapeutical effects. — Stimulant and ex- 
 pectorant. 
 
 (c) Used in chronic bronchitis. 
 
 (a) Dose. — Five grains to half a drachm twice 
 a day. 
 
 Acid, Carbolic {pure and impure). — Apow 
 erful antiseptic substance, obtained from coal- 
 tar oil. 
 
 {a) Physical properties. — The pure anhy- 
 drous acid is in long, colorless, prismatic crys- 
 tals, turning a pale pink on keeping. It rapidly 
 deliquesces in moist ajr. The impure is a 
 more or less brown liquid. Both strongly re- 
 semble tar in smell. 
 
 {b) Therapeutical effects. — Strongly antisep- 
 tic, antifermentative, and caustic. 
 
 (c) The pure acid is applied on cotton for 
 allaying tenderness and pain in decayed teeth.* 
 Being a caustic, it should be carefully kept 
 from touching anything but .the tooth;' when 
 properly used, it is the best application for 
 toothache arising from this cause, and is indeed 
 a specific. 
 
 Dose.-. — About a grain of the acid is enough 
 for toothache. One drachm of carbolic acid to ( ( 
 a pint of water is strong enough for disinfectant 
 purposes. 
 
 Acid, Citric, prepared from the juice of 
 lemons. 
 
 {a) Physical properties — Sharp acid taste, 
 white semi-transparent crystals of a rhomboidal 
 shape. Decomposed by heat ; soluble in twice 
 their weight of cold, and half their weight of 
 boiling water. 
 
 (b) Therapeutical effects. — Refrigerant. 
 
 {cj Used in febrile and inflammatory com- 
 plaints ; dissolved in water as a substitute for 
 lemon-juice, and added to soda to form the 
 common effervescing draught. 
 
 (d) Dose. — 10 grains to I scruple ; ij grains 
 of the acid neutralize 20 grains of bicarbonate 
 of soda, to form the effervescing draught. 
 
 Acid, Gallic, prepared from galls.. 
 
DRUGS 
 
 173 
 
 (a) Physical properties-. — A powder of near- 
 ly colorless semi-crystalline appearance ; dissi- 
 pated by heat ; dissolves in water and spirit. 
 
 (c) Used, in discharges of blood and in diar- 
 rhoea, and in other mucous discharges. . Also 
 in hemorrhoids. 
 
 (d) Dose. — a to 5 grains. As an injection 
 half a drachm dissolved in one ounce of water ; 
 an ointment, 20 grains are mixed with an ounce 
 of lard, with the addition of 30 or 40 grains of 
 powdered opium. 
 
 Acid,. Hydrochloric (dilated). — Hydro- 
 chloric acid, mixed with three times its .bulk 
 of water. 
 
 (a) Physical properties. — Taste, intensely 
 acrid and caustic ; smell acrid and suffocating ; 
 the acid is colorless when pure, but usually is 
 of a straw color, with the presence of peroxide 
 of iron, or nitrous acid. 
 
 (b) Therapeutical effects. — Tonic, antiseptic, 
 and partially diuretic, by promoting all the 
 secretions. 
 
 (c) Used, when combined with diluted nitric 
 acid, in affections of the liver ; also with bit- 
 ters, to prevent the generation of worms ; in 
 gargles for sore throat. 
 
 ' (d) Dose. — 20 minims to 40. 
 
 Acid, Sulphuric (*#/«/«?).— Sulphuric acid 
 mixed with about ' eleven times its bulk of 
 water. 
 
 (c) Physical properties. — Strong acid taste, 
 inodorous, colorless, and transparent. Specific 
 gravity, 1. 103. 
 
 (b) Therapeutical effects. — Tonic, astringent, 
 and antiseptic. 
 
 (c) Used in dyspepsia, also to check sweat- 
 ings, salivation, and diarrhoea; likewise as a 
 gargle. 
 
 (a) Dose. — 10 minims to 30, diluted largely 
 (2 drachms to 8 ounces) as a gargle, with honey, 
 sage, etc. 
 
 Aoid, Tartaric. 
 
 (a) Physical properties. — Colorless imper- 
 fect crystals, inodorous, very acid, soluhje, 
 largely in water. 
 
 (b) Therapeutical effects. — Refrigerant, an- 
 tiseptic, diuretic, and slightly aperient. 
 
 (c) Used in- fevers, etc., with some soda pr 
 potass, as an effervescing draught, instead of 
 citric- acid ; the proportions being the same. 
 
 .Hither, Sulphuric. 
 
 (a) Physical properties. — A limpid, volatile, 
 inflammable" fluid, without color, produces great 
 cold by evaporation; taste, peculiar, but hot 
 and pungent ; sparingly soluble in water, readily 
 so in alcohol. 
 
 (b) -Therapeutical effects.— K diffusible stim- 
 ulant, afterwards narcotic and antispasmodic ; 
 externally copling ; when inhaled producing 
 anajsthesia. 
 
 (c) Used in hysteria, _faintings, asthma, and 
 other spasmodic complaints. 
 
 (d) Dose. — 20 minims to 60, in water. 
 Aloes, Barbadoes.— The inspissated juice 
 
 of the cut leaf of the Aloe spicata, imported 
 from the Cape of Good Hope and West In- 1 
 dies. ' 
 
 (a) Physical properties.— Of a dark brown 
 color, and shining resinous surface, with a 
 strong disagreeable odor, and very bitter taste ; 
 very difficult to powder, and soluble in diluted 
 alcohol.. 
 
 (b) Therapeutical effects. — A simulating pur-t 
 
 fative, producing its chief effects, on the Tower 
 owels. Apt to produce and aggravate hemor- 
 rhoids. 
 
 (c) Usedya, dyspepsia and in head-affections ; 
 also as a common purgative. 
 
 (d) Z><?j<?.-*-One-fourth of a grain to 5 grains, 
 well powdered, or dissolved in hot water. 
 
 Alum. 
 
 (a) Physical properties . — A semi-trans- 
 parent, rough, irregular mass of saline matter. 
 Taste, acid-astringent' Soluble ini8 parts of 
 water at 60 degrees, and in a little more than 
 an equal weight of water at 212 degrees. 
 
 (b) Therapeutical effects. — Astringent and 
 styptic. • • 
 
 (c) Used internally in haemorrhages ; exter-, 
 nally in opthalmia, or as a gargle. 
 
 (d) Dose. — 10 grains to 20. As gargle — one 
 drachm to a pint of water. 
 
 Ammonia, Liquor of. — Ammonia condensed 
 in water. 
 
 (a) Physical properties. — A stimulating so- 
 lution* Blisters the skin. 
 
 (b) Therapeutical effects. — Stimulating, dia- 
 phoretic, anti-acid, when given internally. Ex- 
 ternally, irritant and escharotic. 
 
 (c) Used when largely diluted, in faintings, as- 
 phyxia, hysteria, spasms, acidities of the stom- 
 ach ; and externally, as an irritant of the skin. 
 
 (d) Dose. — The aromatic spirits of ammonia 
 is the usual form for internal use. Dose from 
 1 5 to 40 minims. 
 
 Ammonia, Sesqui-Carbonate of. — Am- 
 monia united with carbonic acid. 
 
 (a) Physical properties. — A mass of irreg- 
 ular crystals, somewhat resembling white sugar, 
 but more transparent and ■ striated. Smell, 
 pungent; taste, sharp and alkaline ; soluble in 
 four times its weight of cold water ; becomes 
 opaque and friable on exposure to the air. 
 
 (b) Therapeutical effects. — Stimulating, an- 
 tispasmodic, ■ diaphoretic, and> anti-acid. 
 
 (c). Used in dyspepsia, hysteria, and all dis- 
 eases requiring a rapidly acting diffusible 
 stimulant. Externally, to the nostrils in syn- 
 cope. 
 
 (d.) Dose. — 2 grains to 5, in pills or dissolved 
 in any fluid. 
 
 Antimony, Potassio-Tartrate of. — Tartar 
 emetic. 
 
 (a) Physical properties. — A colorless, tran- 
 sparent, ' inodorous, crystallized salt, with a 
 slightly metallic taste. Soluble in fifteen times 
 its weight of cold water, and twice its weight of 
 boiling .water; insoluble in pure alcohol, but 
 soluble in proof spirit or wine. The aqueous 
 solution becomes decomposed by keeping. 
 
 (b) Therapeutical effects. — Emetic in large 
 doses ; diaphoretic in small ones ; expectorant, 
 slightly aperient and alterative : externally ap- 
 plied, produces a crop of pustules. 
 
174 
 
 DRUGS 
 
 (r) Used to evacuate the stomach to slow the 
 circulation, and to produce profuse perspira- 
 tion. Externally applied in the form of an oint- 
 ment, to produce counter-irritation.- 
 
 (d) Dose. — As an emetic, I grain to 4 grains 
 in solution ; in pneumonia, j£ a grain to 3 
 grains, often repeated ; as an expectorant, or 
 diaphoretic, % of a grain to y x a grain. 
 
 Assafoetida, Gum. 
 
 (a) Physical properties. —A mass of irreg- 
 ular pieces, varying in color from red or red- 
 dish-brown to white; odor resembling garlic, 
 but more fetid ; taste, bitter and slightly acrid ; 
 difficult to powder, unless rubbed with carbon- 
 ate' of ammonia- Forms a milky mixture with 
 water. 
 
 (b) Therapeutical effects.— Antispasmodic, ex- 
 pectorant, anthelmintic. 
 
 (c) Used in hysteria, flatulence, colic, etc. 
 
 (d) Dose. — 5 to 10 grains. 
 
 Bismuth, Trisnitrate of.— The metal bismuth 
 united with nitric acid. 
 
 (a) Physical properties. — A white, tasteless, 
 inodorous powder, very slightly soluble in 
 water. 
 
 (b) Therapeutical effects. — Antispasmodic, 
 stomachic and tonic. 
 
 (c) Used much in dyspepsia, attended with 
 pain of the stomach, and water-brash, and diar- 
 rhoea. 
 
 (d) Dose. — 5 to 10 grains. 
 Borax.-:-Biborate of soda. . 
 
 {a) Physical properties. — Sweetish, shining, 
 efflorescent crystals, soluble in twelve parts of 
 cold, and two parts of boiling water. 
 
 (b) Therapeutical effects. — Absorbent, cooling, 
 and alterative. 
 
 (c) Used in intestinal irritation of infants. 
 Externally applied to thrush, and to cutaneous 
 diseases. 
 
 (d) Dose. — 5 grains to 30. Externally ap- 
 plied, dissolved in eight times its weight of 
 honey or mucilage, or better, in pure water. 
 
 Calomel. See Mercury. 
 
 Camphor. A peculiar substance, obtained 
 by distillation from the wood of the Laurus 
 camphor. 
 
 (a) Physical properties. — In large white 
 semi-transparent cakes, with a strong peculiar- 
 ly fragrant and aromatic odor; taste, bitter 
 and acrid ; insoluble in water ; soluble in alcohol, 
 ether, acetic acid, and the fixed oils. 
 
 (b) Therapeutical effects. — Stimulant, dia- 
 phoretic, sedative ; externally, soothing. . 
 
 (c) Used in hysteria, asthma, chorea, and 
 generally in spasmodic diseases, Externally, 
 in muscular pains, bruises, etc. 
 
 (d) Dose. — 3 grains to 5, in pills. When 
 dissolved in water as camphor mixture, the 
 quantity is scarcely appreciable. 
 
 Cantharides, Plaster of. — Blistering plas- 
 ter. Sometimes prepared in the form of a 
 tissue paper, imbued with the active principle. 
 
 (a) Physical properties. — The plaster is a 
 firm preparation requiring the warmth of the 
 hand to. enable it to be spread upon leather or 
 calico. It soon spoils by keeping; and if. 
 
 more than a month old should, after spreading, 
 be dusted over with powdered cantharides. 
 
 (b) Therapeutical effects. — To raise the cuti- 
 cle from the cutis, producing at the same time 
 a large secretion of serous fluid. The time 
 varies from 3 hours to 12, or even more. In 
 babies the blister should always be carefully 
 watched after 3 hours, as it often rises rapidly 
 and would be liable to produce severe ulcera- 
 tion of the skin. Blistering may be promoted 
 by applying a poultice after the removal of the 
 Cantharides. 
 
 Capsicum. 
 
 (a) Physical properties. — Berries of a red 
 color, and' an extremely pungent odor and 
 taste, which is yielded to alcohol, ether, vin- 
 egar and water. 
 
 (b) Therapeutical effects. — Stimulant, stom- 
 achic, and rubefacient. 
 
 (c) Used' in dyspepsia, flatulence ; externally, 
 as an ingredient in gargles for relaxed sore 
 throat. 
 
 (d) Dose. — 3 grains to 5 grains, in pills ; 2 
 drachms to 8 ounces form the strength for using 
 as a gargle diluted largely with water. 
 
 Castor Oil, obtained from Ricinus com-, 
 munis. 
 
 (a) Physical properties:— A pale yellow- 
 colored, transparent and viscid oil, with a faint 
 odor and nauseous taste. 
 
 (b) Therapeutical effects. — Mildly aperient. 
 
 (c) Used in colic and in those cases of con- 
 stipation which will not bear drastic purga- 
 tives ; also for mixing with gruel for the ordin- 
 ary enema. ■ • 1 
 
 (d) Dose.— -A teaspbonful to one or two 
 tablespoonfuls ; an ounce is the proper quan- 
 tity for mixing with gruel to make an enema. 
 
 Cerate.-'-A species of ointment made rather 
 hard with wax. 
 
 (a) Simple Cerate. — Add 20 ounces of melt- 
 ed wax to a pint of olive oil, and mix while 
 warm, stirring till cold. 
 
 (b) Cerate or Spermaceti. — Melt together 
 eight ounces of white wax and ten ' or sper- 
 maceti ; then add a pint of olive oil, and stir 
 together till they cool. 
 
 (c) Cerate of Acetate of Lead. — Melt four 
 ounces of white wax in eight fluid Ounces of 
 olive oil ; then gradually add four drachms of 
 powdered acetate of lead* previously rubbed 
 with two fluid ounces of olive oil, and stir with 
 a spatula till they unite. 
 
 (d) Cerate of Resin. — Mix together 15 
 ounces each of resin and wax, and melt them 
 over a slow fire ;. then add a pint of olive oil, 
 and press the cerate, while hot, through a linen 
 cloth. 
 
 Chalk, . prepared. — Friable carbonate . of 
 lime, rubbed into a fine powder and washed. 
 
 («) Physical properties. — An inodorous, in- 
 sipid, white, friable powder, heavy,- and insolu- 
 ble in water. 
 
 (b) Therapeutical effects.—. Anti-acid, astring- 
 ent, and absorbent. H' : » 
 
 (c) Used- in acidities of the stomach and 
 bowels, and to correct the irritation which is 
 
DRUGS 
 
 175 
 
 established in diarrhoea. Externally, as a mild 
 application of sores and burns. 
 
 (<£) Dose. — 10 to 15 grains. 
 
 Camomile Flowers. 
 
 (a) Physical properties. 
 
 The flowers are small, with a strong, fragrant 
 odor, and bitter aromatic taste, and some slight 
 degree of warmth. Water and alcohol both 
 absorb the virtues of this plant. 
 
 (b) Therapeutical effects.— Tonic, stomachic 
 and carminative. The warm infusion, when 
 weak, is emetic. Externally soothing. 
 
 {c)-Used in dyspepsia, hysteria, flatulence, 
 and also to work off emetics. ■ 
 
 (d) Dose of the powder.. — 30 to 40 grains 
 twice a day. The infusion— a half ounce to a 
 pint of water — is usually preferred. 
 
 Chloride of Zinc. — A combination of zinc 
 with chlorine. 
 
 (a) Physical properties. — In , solid piece, 
 snow-white, inodorous, having a strongly styptic 
 and metallic taste. 
 
 (b) Powerfully caustic, destroying the vitality 
 Of the part with which it is in contact, and 
 causing very severe pain. In solution it is used 
 as a disinfectant, appearing to act more ener- 
 getically than chlorinated soda or lime, with 
 a less disagreeable odor of chlorine. 
 
 (c\ [/sea as a caustic in -cancer and fungoid 
 disease. In solution, it is applied to cutaneous 
 diseases, and to mucous membranes, but re- 
 quires great caution in its use. As a disin- 
 fectant, it must be largely diluted, (See Dis- 
 infectants.) 
 
 Chincbona Bark (yelloiv). 
 
 (a) Physical properties. — Larger, thicker, 
 and less rolled than the pale bark. Externally 
 of a brownish yellow, and internally of a 
 cinnamon brown. The fracture is fibrous ; taste 
 bitter, and less aromatic than the pale, with 
 scarcely any degree of astringency. 
 
 (S) Therapeutical effects. — Astringent, tonic, 
 antiseptic, and febrifuge. 
 
 (c) Used in typhoid fevers, and in all low 
 states of the system, being in such cases su- 
 perior to quinine. 
 
 (d) Dose. — 10 grains to 50, in wine or wine 
 and water. 
 
 Cinnamon. — Bark, oil, and water, used as a 
 warm and cordial spice to prevent the griping 
 of purgatives, etc. 
 
 Cod-Liver Oil. — Prepared from the liver of 
 the cod-fish. 
 
 (a) Physical properties. — An oil of three 
 different colors ; pale yellow, pale brown, and 
 dark brown. The pale brown appears to pos- 
 sess the highest virtues. 
 
 (6) Therapeutical effects. — Nutritive and act- 
 ing also on the general system. 
 
 (c) Used largely in consumption and chronic 
 bronchitis to diminish the secretion from the 
 lungs, and arrftst, to some extent, the waste in- 
 cident to these diseases; in nervous affections 
 as a nerve-food, and in some skin diseases ; also 
 in other exhausting diseases. 
 
 (d) Dose. — 1 drachm carried up to 4 in any 
 convenient vehicle, as infusion of cloves. 
 
 Colocynth. — The peeled fruit of the bitter 
 cucumber. 
 
 (a) Physical properties. — A white, soft, po- 
 rous, medullary substance, investing the seeds 
 with an intensely bitter, acrid, and nauseous 
 taste. 
 
 (b) Therapeutical effects. — Powerfully ape- 
 rient. 
 
 (c) Used, with warm cordial spices, as an or- 
 dinary aperient. (See Extracts.) 
 
 (d) Dose.-^-s to 10 grains. 
 
 Conium (Hemlock). — The leaves of Conium . 
 maculatum, an indigenous plant. 
 
 (a) Physical properties. — Has a heavy nar- 
 cotic -smell, with a bitter, nauseous, and herba- 
 ceous taste ; color, dull green ; powers soon 
 destroyed by light. Should be gathered just 
 as tlie plant comes into flower, and dried in the 
 sun, or in a stove. 
 
 (b) Therapeutical effects.— Sedative, narcotic 
 — in some cases alterative, and even tonic. 
 
 (c) Used in scirrhous and cancerous affec- 
 tions externally, and • internally for neuralgia 
 and pulmonary complaints ; also in scrofulous 
 complaints of children, especially in ophthal- 
 mia—in all cases requiring great caution ; ex- 
 ternally as a poultice, made by scalding the 
 fresh leaves. 
 
 (d) Dose. — 2 to 3 or 4 grains. 
 Copaiba Balsam. 
 
 (a) Physical properties. — A liquid of a 
 transparent yellowish color, and peculiar smell 
 and taste, which is pungent, acrid, and nause- 
 ous ; when fresh, of the consistency of linseed 
 oil, gradually becoming thicker by exposure to 
 the air, till at last it is as solid as resin ; soluble 
 in ether and alcohol. 
 
 (b) Therapeutical effecis.-Stiirm\a.nt, diuretic, 
 purgative in large doses ; allays irritation of 
 the mucous membranes, and especially those ' 
 of the urinary passages. 
 
 (cy Used in chronic bronchitis, spasmodic 
 asthma, whooping-cough, and in chronic in-' 
 flammation of the bladder, etc. 
 
 (d) Dose. — 10 minims to 30 in emulsion, or 
 in the gelatine capsules in which it is sold. 
 
 Creasote. — A peculiar liquid prepared from 
 pyroxilic oil. 
 
 {a) Physical properties. — An oily, colorless, 
 transparent fluid, with a disagreeable smell, re- 
 sembling somewhat the odor of badly-smoked 
 meat. 
 
 (6) Therapeutical effects. — Tonic, stomachic, 
 diaphoretic, antiseptic, and styptic. 
 
 (cy Used internally in phthisis ; also in 
 troublesome vomiting, from any cause not 
 readily understood, as seasickness. 
 
 Decoction of Chinchona. 
 
 (a) Boil 10 drachms of bruised yellow 
 chinchona in a pint of water for ten minutes, in 
 a closed vessel, then strain. 
 
 (b) Therapeutical effects. — Antiseptic, as- 
 tringent, tonic, febrifuge. 
 
 (c) Used in fever, malignant sore throat, dys- 
 pepsia. 
 
 (a) Dose, — xy& to 3 ounces twice or thrice 
 a day. 
 
176 
 
 DRUGS 
 
 Decoction of Dandelion. 
 
 (a) Boil 4 ounces of bruised dandelion in I }4 
 pints of distilled water to a pint, and strain. 
 
 (p) Therapeutical effects. — Diuretic, slightly- 
 aperient, and specially acting on the liver. 
 
 (c) Used in torpid conditions of the liver, 
 jaundice, habitual constipation, etc. 
 
 (d) Dose. — 2 or 3 ounces twice or thrice a 
 day. 
 
 Decoction of Iceland Moss. 
 
 (a) Boil 5 drachms of Iceland moss in a pint 
 and a half of water down to a pint, and strain. 
 
 (b) Therapeutical effect. — Tonic, emollient, 
 slightly astringent. 
 
 (c) Used in consumption and dysentery, 
 . (d) Dose. — I to 2 ounces. 
 
 Decoction of Logwood. 
 
 (a) Boil 10 drachms of sliced logwood in 
 1 % pints of water to a pint, and strain. 
 
 (b) Therapeutical effects. — Astringent and 
 tonic. 
 
 (c) Used in diarrhoea and dysentery. 
 
 (d) Dose. — 1 ounce to 2 ounces after each 
 action of the bowels. 
 
 Decoction of Poppyheada. 
 
 (a) Boil S ounces of bruised poppyheads.in 
 3 pints of water for a quarter of an hour, and 
 strain. 
 
 (b) Therapeutical effects. — Anodyne and 
 soothing. 
 
 (c) Used as a fomentation in painful swell- 
 ings and inflammation. 
 
 Decoction of Sarsaparilla (simple.) 
 
 (a) Boil 4 ounces of sarsaparilla in 4 pints 
 of water to 2 pints, and strain. 
 
 (b) Therapeutical effects. — Alterative, dia- 
 phoretic, and tonic. 
 
 (c) Used in cutaneous diseases, chronic 
 rheumatism, and scrofula. 
 
 (d) Dose. — 2 ounces, twice or thrice a day. 
 Decoction of Sarsaparilla (compound). 
 
 (a) Mix 4 pints of boiling decoction of •sar- 
 saparilla, 10 drachms of sliced sassafras, 10 
 drachms of guaiacumwood shavings, 10 drachms 
 of bruised stick-liquorice, and 3 drachms of 
 mezereon bark ; boil for a quarter .of an hour, 
 and strain. 
 
 (b) (c) (d) Therapeutical effects. — The same 
 as the last, but warmer, ana therefore better 
 suited to weak stomachs. 
 
 Dill "Water. — Prepared from Dill, seeds., by 
 distillation. 
 
 (a) Physical properties. — An aromatic pdor, 
 with a pungent agreeable taste. 
 
 (b) Therapeutical effects. — 'Carminative and 
 stimulative. 
 
 (c) Used in the flatulence and gripings of 
 children. 
 
 (d) Dose. — % drachm to iyi ounce. 
 Extract of Gentian. 
 
 (a) Made from the gentian root. 
 
 (b) Therapeutical effects. — Tonic and stom- 
 achic. 
 
 (c) Used in dyspepsia. 
 
 (d) Dose. — 5 to 20 grains. 
 
 Extract of Henbane. — prepared from the 
 leaves of Hyoscyamus niger. 
 
 {a) Physical properties, ^An extract of a 
 dingy olive color, and a peculiar, disagreeable 
 smell ; taste, bitterish and saline. 
 
 (6) Therapeutical effects. — Narcotic, ano- 
 dine, and antispasmodic. , 
 
 (c) Used instead of opium, in irritability of 
 the nervous system, or mucous surfaces, or in. 
 combination with purgatives to prevent, their 
 griping, as it does not cause constipation. 
 
 (d) Dose.—S to 8 grains. 
 Extract of Hop. 
 
 (a) Physical properties. — A dark-colored 
 bitter extract, without much smell. 
 
 ■(b) Therapeutical effects. — Tonic and se- 
 dative. 
 
 (c) UstdrnJchtovAc dyspepsia and loss of sleep. 
 
 (d) Dose.- — 10 to LS grains. 
 
 Extract of Sarsaparilla (liquid). Pre- 
 pared from sarsaparilla, and used for the same 
 purposes as the decoctiqn. It is sold both as a 
 simple and compound extract. 
 
 (a) Dose. — 30 drops to 1 drachm two or 
 three times a day, in water. 
 
 Gamboge.— A gum resin, of a purgative na- 
 ture, but too powerful for domestic use. 
 
 Horseradish (the fresh root). 
 
 (a) Physical properties— Pungent odor, bit- 
 ing, \ acrid taste ; communicates its active ' 
 principles partially to watcfr, but completely to 
 alcohol. 
 
 (b) Therapeutical effects. — Stimulant, diuretic, 
 sudorific, emetic. 
 
 (c) Used in paralytic affections and chronic 
 rheumatism. 
 
 (d) Dose. — 1 to 2 drachms, cut into small 
 pieces, or made into an infusion. 
 
 Infusion of Chamomile. 
 Chamomile tea- 
 
 (a) Macerate 5 drachms of chamomile flow- 
 ers in a pint of boiling distilled water for ten 
 minutes, in a closed vessel, and strain. 
 
 (b) Therapeutical effects. — Tonic, stomachic*; 
 emetic, when warm. Externally soothing. 
 
 (c) Used in dyspepsia, and to assist the opera- 
 tion of emetics. 
 
 (d) Dose. — 1 to 2 ounces. For emetic pur- 
 poses, a weaker infusion is used in large 1 
 quantities. 
 
 Infusion of Cloves. 
 
 (a) Macerate 3 drachms of bruised cloves in a 
 pint of boiling water, in a covered vessel, and 
 strain. . . , , 
 
 (b) Therapeutical effects. — Stimulant, stom- 
 achic, slightly tonic. 
 
 (c) Used as a vehicle for more active tonics, 
 especially cod-liver oil. 
 
 (d) Dose. — 1 ounce to 2 or 3. 
 Infusion of Gentian (compound), 
 
 (a) Macerate 2 drachms of sliced gentian, 2 
 drachms of dried orange-peel, and 4. drachms 
 of lemon-peel in a pint of : boiling water for an 
 hour, in a covered vessel, and stmin, 
 
 (by Therapeutical effects. — Stomachic and 
 tonic. 
 
 (c) Used in dyspepsia and general debility. 
 
 (d) Dose. — 1 % to 2 ounces- two or three 
 times a day. 
 
DRUGS 
 
 177 
 
 Infusion of Linseed {compound). 
 , Linseed tea. 
 
 (a) Macerate 6 drachms of bruised linseed 
 and- 10 drachms of sliced fresh liquorice in a 
 pint of boiling water,, for four hours, near the 
 fire, in a covered vessel, and strain. 
 
 (b) Therapeutical effects.— Soothing, especial- 
 ly to the mucous passages. 
 
 (c) Used in chronic bronchitis and strangury. 
 
 (d) Dose, ad libitum. 
 Infusion of Orange-peel (compound). 
 
 (a) Macerate half an ounce of dried orange- 
 peel, two drachms of lemon-peel, one drachm of 
 cloves bruised, in a pint of boiling water, for a 
 quarter of an hour, in a covered vessel, and 
 strain. 
 
 (b) Therapeutical effects. — Stimulant, stom-' 
 achic, and tonic. 
 
 (c) Used in dyspepsia, and as a vehicle for 
 other remedies. 
 
 (d)Dose.-i ounqe to 2 or 3, at short inter- 
 vals. 
 
 Infusion of Quassia. 
 
 (a) Macerate 10 scruples of quassia sliced, 
 in a pint of bciling water for two hours, in a 
 covered vessel. 
 
 (i) Therapeutical effects. — Tonic and stom- 
 achic. 
 
 (c) Used in dyspepsia. 
 
 (a) Dose. — 1 ]/ 2 to 2 ounces. 
 
 Infusion of Rhubarb. 
 
 (a) Macerate 3 drachms of sliced rhubarb 
 root in a pint of boiling water for two hours, in 
 a covered vessel, and strain. 
 
 (b) Therapeutical effects. — Stomachic, tonic, 
 and aperient. 
 
 (c) Used in dyspepsia accompanied with con- 
 sipation, especially in combination with gentian. 
 
 (d) Dose. — % ounce to 1% ounce. 
 Infusion of Roses (compound). 
 
 (a) Put three drachms of the dried red rose 
 leaves into a pint of boiling water, then add a 
 fluid drachm and a half of diluted sulphuric 
 acid. Macerate for two hours, and strain the 
 liquor ; lastly, add 6 drachms of sugar. 
 
 (b) Therapeutical effects.— Astringent, refrige- 
 rant, and antiseptic. 
 
 (c) Used as a drink in fevers ; also as a vehicle 
 for sulphate of magnesia, quinine, etc. 
 
 (d) Dose. — 1 % to 2 ounces. 
 Infusion of Senna (compound). 
 
 ' Senna tea. 
 
 (a) Macerate 15 drachms of senna leaves, 
 and 4 scruples of bruised ginger in a pint of 
 boiling water for an hour in a closed vessel, 
 and strain. 
 
 (b) Therapeutical effects. — Aperient. 
 
 (c) Used as a vehicle for more active purga- 
 tives, which it assists ; or by itself as a mild 
 purgative. 
 
 (d) Dose. — 1 to 3 ounces. 
 Ipecacuanha, the root. 
 (a) Physical properties. — In pieces of three 
 
 or four inches in length, with a resinous frac- 
 ture ; an acrid aromatic somewhat bitter taste, 
 slightly nauseous ; peculiar odor ; yields its 
 active principle to water;, spirit, and wine. | 
 
 12 
 
 .(*) 
 
 Therapeutical effects.— Emetic, diaphor- 
 etic, expectorant, and acting peculiarly on the 
 liver. 
 
 _ (c) Used as an emetic ; also as an expectorant 
 in bronchitis, asthma,, etc., as a nauseate in 
 pneumonia, diarrhoea, dysentery ; as a diaphor- 
 etic in various diseases, and in tprpid liver, to 
 promote its proper secretions. 
 
 (d) Dose. — As an emetic, 15 to 30 grains ; as 
 a nauseate, 2 to 4 grains ; as a diaphoretic, 1 
 grain, with a small dose of opium ; as an expec- 
 torant or for torpid liver, yi to 1 grain. 
 
 Jalap, the root. 
 
 (a) Physical properties.— -Thin, transverse 
 slices, or round masses ; solid, hard, and heavy ; 
 dark-gray color, striated appearance; sickly 
 smell ; taste sweetish, but nauseous. 
 
 (b) Therapeutical effects.— Actively aperient. 
 
 (c) Used in obstinate constipation, worms, 
 dropsy ; requires a carminative to prevent grip- 
 ing .and nausea. 
 
 (d) Dose. — 10 grains to 30. 
 Laudanum. — See Opium. 
 Liniment of Ammonia. 
 
 (a) To 1 fluid ounce of the solution of am- 
 monia add 2 fluid ounces of olive oil, and shake 
 together. 
 
 (b) Therapeutical effects. — Stimulant and ru- 
 befacient. 
 
 (c) Used in sore throat externally, also to 
 chronic rheumatism, with friction. 
 
 Liniment of Camphor. 
 
 (a) Dissolve 1 ounce of camphor in 4 fluid 
 ounces of; olive oil. 
 
 (b) Therapeutical effects. — Stimulant. 
 
 (c) Usedin chronic rheumatism, with friction. 
 Liniment of Camphor (compound). 
 
 (a) Dissolve 2^1 ounces of camphor and 1 
 drachm of oil of lavender in 1 7 fluid ounces of 
 rectified spirits of wine; then add 3 fluid ounces 
 of the strong solution of ammonia, and shake 
 well together. 
 
 (b) Therapeutical effects. — Stimulant. 
 ;(c) Used with friction in the same way as the 
 
 simple liniment, but it is more powerful. 
 Liniment of Turpentine. 
 
 (a) Shake well together 2 ounces of soft soap, 
 and an ounce of camphor, with 16 fluid ounces 
 of the spirit of turpentine, until mixed. 
 
 (b) Therapeutical effects. — Stimulant. 
 
 (c) Used in paralytic affections and chronic 
 rheumatism ; also to burns and scalds. 
 
 Liquor of Acetate of Lead. — Sold by the 
 druggists. 
 
 (a) Therapeutical effects. — Sedative and 
 astringent when applied externally. ■ 
 
 (b) Used as a lotion to inflamed surfaces when 
 largely diluted with water. Goulard water is 
 prepared from it, by adding* a fluid drachm and 
 a half of it and 2 fluid drachms of proof spirit 
 to a pint of distilled water. 
 
 Magnesia, Carbonate of. 
 
 (a) Physical properties. — A solid, white, 
 tasteless, inodorous powder, insoluble in water. 
 
 (b) Therapeutical effects. — Anti-acid and pur- 
 gative. 
 
 (c) Used in dyspepsia with costiveness, in the 
 
178 
 
 DRUGS 
 
 constipation of children and delicate grown per- 
 sons. 
 
 (d) Dose. — }i drachm to I drachm or 2. 
 
 Magnesia, Sulphate of. — Epsom salts. 
 
 (a) Physical properties. — Small pointed crys- 
 tals of a transparent, colorless appearance ; in- 
 odorous, with a disagreeable bitter taste ; dis- 
 solves readily in water. 
 
 (b) Therapeutical effects. — Purgative. 
 
 (c) Used as a cooling laxative, washing the 
 bowels out; but not searching them. 
 
 id) Dose. — 1 drachm to 1 ounce. 
 Marsh Mallow3. 
 
 (a) Physical properties. A root ; long cylin- 
 drical ; grayish without, white within ; inodor- 
 ous ; taste sweetish. 
 
 (b) Therapeutical effects. — Soothing. ' 
 
 (c) Used to make a soothing drink in irritation 
 of the mucous membranes, or as a fomenta- 
 tion ; boiling the leaves and roots to form it. 
 
 Mercury, Ammonia-chloride of. — White 
 precipitate. 
 
 (a) Physical Properties. — A white inodorous 
 powder ; insipid, insoluble in water and alcohol. 
 
 (b) Therapeutical effects. — Used externally, 
 only ; it is detergent. 
 
 (c) Uted for cutaneous diseases, and for de- 
 stroying lice, etc., in its powdered condition. 
 
 Mercury, Mild Chloride of. — Calomel. 
 
 (a) Physical properties. — A white semi- 
 transparent crystalline mass, inodorous, insipid, 
 and insoluble. Usually sold as a heavy white 
 powder. 
 
 (b) Therapeutical effects. — Alterative, purga- 
 tive, and producing absorption. 
 
 (c) Used in chronic diseases of the liver and 
 general torpidity of the stomach and bowels ; in 
 dropsy, in combination with other medicines. 
 A most dangerous medicine when employed by 
 those who are not aware of its powerful ef- 
 fects. 
 
 (d) Dose. — i grain twice a day as an altera- 
 tive, 4 to 5 grains as an aperient, combined 
 with, or followed by, some mild vegetable pur- 
 gative. 
 
 Mercury, Nitric Oxide of. — Red precipi- 
 tate. 
 
 (a) Physical properties. — A powder of a 
 brilliant red color insoluble in water. 
 
 (b) Therapeutical effects. — Stimulant, exter- 
 nally. 
 
 (c) Used to old ulcers, and to heal inaolent 
 sores of all kinds, When made into an ointment 
 with lard. (See Ointments.) 
 
 Mint-water. — Prepared from peppermint or 
 spearmint. These are sold in the shops. 
 
 (a) Therapeutical effects. — Both are carmi- 
 native and slightly stimulating. Spearmint- 
 water is also diuretic. 
 
 (b) Used as a vehicle for other remedies. 
 Mixture of Chalk. 
 
 (a) Rub y z . ounce of prepared chalk and 3 
 drachms of sugar with a fluid ounce and a half, 
 of mixture of acacia, and 8 fluid ounces of cin- 
 namon -water. 
 
 . (b) Therapeutical effects. — Anti-acid, absorb- 
 ent, and astringent when given in diarrhoea. 
 
 (c) Used in diarrhoea. 
 
 {a) Dose. — A tablespoonful every two hours., 
 
 Mixture of Iron (Compound.) 
 
 {a) Rub 2 drachms of powdered myrrh and I 
 drachm of carbonate of potass with a fluid ounce 
 of spirit of nutmeg ; to these, while rubbing, 
 add 18 fluid ounces of rose-water, 2 drachms of 
 sugar,, and 2% scruples of powdered sulphate 
 of iron. Put the mixture in a well-stoppered 
 bottled. 
 
 (b) Therapeutical effects. — Stomachic, as- 
 tringent, tonic, emmenagogue. 
 
 (c) Used in chlorotic girls, and in all the de- 
 fective secretions of young females. 
 
 (d) Dose. — 1 to i l /i ounce 
 Ointment of Creasote. 
 
 (a) Rub half a fluid drachm of creasote with 
 an ounce of lard, until they are incorporated. 
 (*) Therapeutical effects. — Stimulant. 
 (c) Used in scald head, etc. 
 Ointment of Galls (Compound). 
 
 (a) Mix 6 drachms of finely powdered galls, 6 
 ounces of lard, and i l /i drachm of powdered 
 opium. 
 
 (b) Astringent and -anodyne. 
 
 (c) Used for hemorrhoids ; but one-quarter 
 of the quantity of gallic acid answers much bet- 
 ter. 
 
 Ointment of Green Iodide of Mercury. 
 
 (a) Mix from 30 grains to I drachm of green 
 iodide of mercury with 1 ounce of lard. 
 
 (b) Used in scald head, for which it is very 
 efficacious. 
 
 Ointment of Nitric Oxide of Mercury. 
 
 (a) Rub i ounce of finely powdered nitric 
 oxide of mercury with 10 ounces of wax, and 6 
 ounces of lard. 
 
 (b) Therapeutical effects. — Stimulant. 
 
 (c) Used to indolent ulcers. 
 Ointment of Zinc. 
 
 (a) Mix 1 drachm of oxide of zinc with 6 
 drachms of lard. 
 
 (b) Used as a cooling, astringent, and drying 
 ointment. 
 
 Olive Oil. 
 
 (a) Physical properties. — A transparent fixed 
 oil, of a yellowish color ; inodorous and without 
 much taste. 
 
 (b) Therapeutical effects. — Soothing, and 
 slightly aperient. 
 
 (c) Used in bronchial irritation ; also as a ve- 
 hicle for other medicines in the form of lini- 
 ment. 
 
 (d) Dose. — 1 to 2 drachms. 
 ' Peruvian Balsam. 
 
 (a) Physical properties. — Of the consistence 
 of honey ; color, brown ; agreeable smell, and 
 hot, acrid taste. 
 
 (b) Therapeutical effects. — Stimulant, expec- 
 torant ; externally applied to indolent ulcers. 
 
 (c) Used in catarrh and chronic rheumatism. 
 
 (d) Dose.— is minims to half a drachm. 
 Pill. of Mercury. — Blue pill. 
 
 (a) The metal partially oxydated, and mixed 
 with confection of roses. 
 
 (b) Therapeutical effects. — Alterative and 
 i purgative, acting especially on the liver. 
 
DRUGS 
 
 (c) Used in dyspepsia, torpidity of the liver, 
 and constipation. 
 
 (d) Dose-.— i to 5 or 6 grains. 
 Pill of Rhubarb (Compoukd). 
 
 (a) Made up of rhubarb, aloes; and myrrh. 
 
 (b) Therapeutical effects. — Laxative. 
 
 (c) Used in dyspepsia and constipation. 
 
 (d) Dose. — Two at bed time. 
 
 Pitch, Burgundy .-^The impure resin of the 
 Norway spruce fir. 
 
 (a) Physical properties.— A tenacious mass, 
 of fragrant odor,semi-transparent,and unctuous. 
 
 (b) Therapeutical effects. — Stimulant and 
 rubefacient. 
 
 (c) Used externally in the form of plaster in 
 bronchitis, hooping-cough, etc. 
 
 Poultice of Charcoal. 
 
 (a) Macerate for a short time before the fire 
 2 ounces of bread in 2 fluid ounces of boiling 
 water; then mix, and gradually stir in io 
 drachms of linseed meal ; with these mix 2 
 drachms of powdered charcoal, and sprinkle a 
 drachm on the surface, 
 
 (b) Antiseptic and digestive. 
 
 (c) Used in gangrene. 
 
 ' Poultice of Hemlock. 
 
 (a) Make a poultice of linseed meal ; then 
 add I ounce of extract of hemlock previously 
 softened with water, or 4 ounces of the fresh 
 leaves scalded and bruised. 
 
 (b) Therapeutical effects. — Anodyne and dis- 
 cutient. 
 
 (c) Used in glandular swellings and cancerous 
 sores. 
 
 Poultice of Linseed. 
 
 (a) Put into a basin enough meal to form a 
 poultice, making a hole in its centre ; then pour 
 upon it boiling water to fill that hole, and stir 
 rapidly with a kitchen knife. This Wl gener- 
 ally be sufficient to make the poultice of the 
 proper consistency. It is always better to add 
 enough water at ijrst, as it' is not so smooth if 
 added piecemeal. 
 
 (b) Therapeutical effects. — Stimulant, and yet 
 soothing, 
 
 * (c) Used for abscesses and ulcers when in- 
 flamed. 
 Poultice of Mustard. 
 
 (a) Make either a bread or a linseed-meal 
 poultice, then sprinkle over it enough flour of 
 mustard to conceal its surface, and wet it with 
 a little boiling water. Some people add hot 
 vinegar to wet it with. 
 
 (b) Therapeutical effects. — Stimulant, and 
 often inclined to blister the skin. 
 
 (c) Used as a rapid counter-irritant. 
 Poultice of Yeast. 
 
 (a) Mix 5 ounces of yeast with an equal quan- 
 tity of water, at 100 degrees ; with these stir up 
 appimcl,.gf fl° ur - so as to make a poultice ; place 
 it by the fire till it swells, and use. 
 
 (b) Stimulant, emollient. 
 
 (c) Used to indolent abscesses and sores. 
 Powder of Ipecacuanha (compound). — Do- 
 ver's ppw'der. 
 
 " (a) Physical properties. '— Compound' of 
 opium, ipecacuanha, and sulphate of potass. 
 
 179 
 
 Diaphoretic, ano- 
 
 (b) Therapeutical effect's. 
 dyne, and narcotic. 
 
 (0 Used to produce perspiration in rheuma- 
 f ism and dysentery, etc. 
 
 (a) Dose.— 5 to 10 grains. 
 
 Quinine, Sulphate of. 
 
 (a) Physical properties.— Colorless, inodor- 
 ous, lustrous, bitter efflorescent crystals, totally 
 soluble in ' water previously acidulated with 
 sulphuric acid. 
 
 (b) Therapeutical effects.— Stomachic, stimu- 
 lant, febrifuge, and tonic. 
 
 (c) Used m general debility, neuralgia, and 
 after fever. 
 
 (d) Dose. — 1 to 3 grains. 
 Rhubarb. — The root, whole and powdered. . 
 
 (a) Physical proper ties. —The root is in firm, 
 flattish, irregular pieces, occasionally pierced 
 with large holes ; color, bright yellow, external- 
 ly; odor, peculiar and aromatic; taste, bitter, 
 astringent, and somewhat nauseous ; imparts 
 its virtue to water and alcohol. The powder is 
 of a reddish yellow. 
 
 (b) Therapeutical effects. — Purgative and 
 stomachic ; acting on the small bowels. 
 
 _ (c) Used as a mild purgative in the constipa- 
 tion of children and adults. 
 
 (d). Dose. — 10 to 30 grains. 
 
 Saffron. — (a) A coloring matter obtained 
 from the Crocus sativus. 
 
 Senna. — The leaves. 
 
 (a) Physical properties. — Leaves of a pale 
 green color; leaflets broad, lanceolate; the 
 two sides unequal ; odor faint, somewhat like 
 green tea ; taste, nauseous and bitter. Yields 
 its properties to spirit and water. 
 
 (b) Therapeutical effects. — Cathartic. 
 
 (c) Used in constipation, and to lower the 
 system.' Made into the infusion. 
 
 (d) Dose. — 5 grains to 25, rubbed down with 
 ginger and sugar. 
 
 Soda, Bicarbonate of. 
 
 (a) Physical properties. — A heavy white 
 powder, without smell, and tasting slightly 
 soapy. Entirely soluble in water. 
 
 (bS Therapeutical effects. — Anti-acid. 
 
 (c) Used in the manufacture of effervescing 
 draughts, and for acidities of the stomach. 
 
 (d) Dose. — 5 to 30 grains. 
 
 ' Soda, Sulphate of. — Glauber's salts. 
 
 (a) Physical properties.- — Crystals, of an ex- 
 ceedingly bitter taste, and without smell. Solu- 
 ble in water. 
 
 (b) Therapeutical effects. — Purgative 
 diuretic. 
 
 (V) Used in costiveness. 
 
 (d) Dose. — }4 to 1 ounce. 
 
 Spirit of Ammonia (aromatic). 
 
 (a) Physical properties. — A compound, 
 taining carbonate of ammonia and aromatics, 
 with spirit ; and possessing an aromatic, warm, 
 and alkaline taste. Miscible with water, which 
 it renders milky. 
 
 (b) Therapeutical effects.-Stimnla.nt and cordial. 
 
 (c) Used as the ordinary diffusible stimulus 
 in faintings and hysteria ; also added to senna 
 to prevent griping. 
 
 and 
 
 con- 
 
180 
 
 DRUGS 
 
 (d) Dose. — 30 to 60 drops. 
 Spirit of Ammonia (fetid). 
 
 (a) Physical properties; — The same as the 
 above, with the addition of asafatida. 
 
 (b) Therapeutical effects. — Stimulant and an- 
 tispasmodic. 
 
 (c) Used in hysterical fits. 
 
 (d) Dose. — 30 to 60 drops. 
 
 Spirit of Horseradish (compatmd). 
 
 (a) Mix 20 ounces of sliced horseradish, 
 20 ounces of dried orange-peel, 5 drachms of 
 bruised nutmegs, and a gallon of rectified spirit 
 with 10 pints of water; then distil to a gallon, 
 with a slow fire. 
 
 (b) Therapeutical effects. — Stimulant, diapho- 
 retic and diufetic. 
 
 (c) Used internally in dyspepsia, and in par- 
 alysis, externally rubbed into the skin. 
 
 (d) Dose. — 1 to 2 drachms. 
 
 Spirit of Nitric Ether. — Sweet spirits of 
 nitre. 
 
 (a) Physical properties. — A colorless, trans- 
 parent, volatile, inflammable fluid, of an ethereal 
 odor. 
 
 (b) Therapeutical effects. — Cooling, diuretic, 
 and diaphoretic ; also slightly antispasmodic. 
 
 (c) Used in febrile diseases, dropsy, and 
 spasm. 
 
 (d) Dose. — 20 to 60 minims, largely diluted. 
 Squill. — The sea onion. 
 
 (a) A root of a pear shape, covered with 
 several thin dry tissues, under which are oval, 
 flaky, red or white scales ; odor, pungent ; 
 taste, acrid and bitter. Imparts its virtue to 
 vinegar, spirits and water. 
 
 (b) Therapeutical effects. — Expectorant, emet- 
 ic, diuretic. 
 
 (c) Used in chronic bronchitis and asthma. 
 \d) Dose. — 2 to 6 grains* Syrup of squills, 
 
 dose, 1 to \% drachms. 
 
 Syrup of Iodide of Iron is used in order 
 topreserve the iodide of iron from injury. 
 
 (6) Therapeutical effects. — Alterative, ana 
 affording the effects of iron and iodine. 
 
 (c) Used in scrofulous diseases, and in cachec- 
 tic states of the system. 
 
 (d) Dose.— 20 to 40 minims. 
 Turpentine, Spirit of. 
 
 (a) Physical properties. — A limpid, colorless 
 fluid, of a strong odor and hot taste, exceeding- 
 ly inflammable. 
 
 (b) Therapeutical effects. — Stimulant, diuret- 
 ic, cathartic, and destructive to worms. 
 
 (c) Used in hemorrhages, lumbago, etc., and 
 to destroy worms ; also externally as a rubefa- 
 cient. 
 
 (d) Dose. — 10 drops to 30 internally, or 2 to 
 4 drachms mixed with castor oil as a vermi- 
 fuge ; but it should not be given internally 
 without the sanction of a physician. 
 
 Tincture of Camphor (compound.) — Pare- 
 goric elixir. 
 
 (a) A tincture containing camphor, opium, 
 anise, and benzoic acid. 
 
 (b) Used in coughs. 
 
 (c) Dose. — 1 drachm. 
 Tincture of Ginger. 
 
 Dose. — 1 drachm. * 
 
 Tincture of Iodine. (See Iodine). 
 
 Dose. — s to 1 J minims. 
 
 Tincture of Myrrh. 
 
 Dose. — 30 to 60' minims. Useful as a wash 
 for the teeth, rarely used internally. 
 
 Tincture of Opium. — Laudanum. 
 
 Dose. — 6 to 20 minims. 
 
 Tincture of Quinine. 
 
 Dose. — teaspoonful. 
 
 Tincture of Rhubarb (compound ),-—A very 
 warm, useful preparation. 
 
 Dose. — 2 to 4 drachms. 
 
 Tincture of Valerian (compound). 
 
 Dose. — 30 to 60 minims, in dyspepsia and 
 hysteria. 
 
 Tolu, Balsam of. 
 
 (a) Physical properties. — Of considerable 
 consistence ; reddishrbrown in color ; odor, 
 very pungent ; taste, warm and sweetish. 
 
 (b) Therapeutical effects. — A stimulant ex- 
 pectorant. 
 
 (c) Used in ch&snic coughs, and also to 
 wounds and ulcers. 
 
 (d) Dose. — 10 grains. 
 Valerian. 
 
 (a) Physical properties. — Several long, slen- 
 der, dusky-brown fibres, issuing from one head ; 
 strong fetid odor; warm, bitterish, subacid 
 taste. 
 
 (b) Therapeutical effects. — Antispasmodic, 
 tonic. 
 
 (c) Used in hysteria. 
 
 (d) Dose. — i drachm. 
 Wine of Iron. 
 
 (a) Digest for 30 days 2 ounces of Tartar- 
 ated Iron in a pint of sherry. 
 
 (b) Therapeutical effects. — Stomachic and 
 tonic. 
 
 (c) Used the same as other steel medicines. 
 
 (d) Dose. — two tablespoonfuls. 
 Wine of Opium. 
 
 (a) Prepared with opium and spices. 
 (*) Therapeutical effects — Stimulant, after- 
 wards anodyne. 
 
 (c) Used chiefly as. an application to the eyes. 
 
 (d) Dose. — 10 to 20 minims. 
 
 Wine of Fotassio-tartrate of Antimony.— 
 — Antimonial wine. 
 
 (a) Dissolve two scruples of potassio-tartrate 
 of antimony in a pint of sherry. 
 
 (b) Therapeutical effects. — Emetic and dia- 
 phoretic. 
 
 (c) Used in inflammatory diseases. 
 
 (d) Dose. — 15 to 60 minims. 
 
 Zinc, Chloride of. — A powerful drug, but 
 scarcely adapted to domestic use, except as a 
 disinfectant, for which it is sold in solution, 
 (See Disinfectants.) 
 
 Zinc, Sulphate of.— White vitriol. 
 
 (a) Physical properties.— Transparent crys- 
 tals. 3 
 
 (b) Therapeutical effects.— Tonic, astringent, 
 and emetic. 
 
 (c) Used as a wash or as an emetic. 
 
 (d) Dose — As an emetic, 10 to 30 grains; 
 tonic, 2 grains. 
 
DUCK 
 
 Proportionate Doses for different Ages. 
 Under % year i-r 5th of a full dose 
 " 1 " 1 -j 2th " 
 
 « 2 " ii8th " 
 
 * 3 " i-6th " 
 
 " 4 " i-5th 
 
 " -7 " i-3d " 
 
 14 " i-half 
 
 " 20 " 2-3ds " 
 
 Above 21 " the full dose 
 
 At 63 " n-i2ths " 
 " 77 " 5-6ths 
 " 100 " 2-3ds " 
 
 DUCK. ■*- For suggestions about raising 
 ducks, see Poultry. There are many breeds 
 of ducks which are very fine for the table, among 
 which are the Muscovy, top-knot, Cayuga black ; 
 a cross between the common and the Muscovy 
 produces a very large bird at an early age, 
 and is considered the choicest duck. Tame 
 Ducks are always in season but are thought to 
 be in perfection in June and* July. Ducklings 
 are in much demand in the Spring when other 
 poultry is scarce. In choosing, select those 
 with supple feet, and hard, plump breasts. 
 Tame ducks have yellow feet," wild ones red. 
 
 Wild Duck can be had at all seasons. The 
 choicest is the Canvas-back (see Canvas-Back), 
 Red-head or Pochard, Mallard, and Teal. 
 
 There is a wide difference of 
 taste regarding the extent to 
 which dttcks should be cooked. 
 Epicures prefer them very rare. 
 The times given in the recipes 
 are those required for thorough 
 cooking. Less time can of course 
 be given as taste requires. 
 
 Pie (Duck). — Cut off the wings and neck of 
 a duck y boil it a quarter of an hour ; cut it up 
 while hot, preserving the gravy that runs from 
 it ; then take the giblets, add a tablespoonful of 
 butter, a blade of' mace, six black pepper-corns, 
 two onions, a bit of toasted bread, and a pinch 
 of cayenne pepper ; stew these until the butter 
 is melted, then add half a pint of boiling water 
 and let them stew until the giblets are tender ; 
 then strain it, and put the giblets into the pie. 
 Let the gravy stand till cold, skim off the fat, 
 and put it with what runs from the duck at the 
 bottom of the pie^dish ; then put in the duck 
 well seasoned with pepper and salt, add a table- 
 spoonful of butter in lumps, and cover the 
 whole with a tolerably thick pie-crust. Bake 
 in a moderately quick oven. Cold duck will 
 ^ do as well, if the skin is taken off. 
 
 Roast Duck. — In preparing ducks for the 
 spit, be careful to clear the skin entirely of the 
 stumps of the feathers ; take off the head and 
 neck but leave the f"et on, and hold them for a 
 few minutes in boiling water to loosen the skin 
 which should be peeled off. Wash the inside of 
 the birds by pouring water through them, but 
 merely wipe the outsides with a. dry cloth. Put 
 into the- bodies a stuffing made like that for 
 turkeys, or simply a seasoning of parboiled 
 onions mixed with minced sage, salt, pepper, 
 arid a slice of butter. Cut off the wings at the 
 
 DUMPLINGS 
 
 181 
 
 first joint from the body, truss the feet behind 
 the back,, spit the birds firmly, and roast them 
 
 Ducks Trussed for Roasting. 
 
 at a brisk fire without placing them sufficiently 
 near to be scorched ; baste them constantly, 
 and when the. breasts are well plumped, and 
 the steam from them draws towards the fire, 
 dish, and serve quickly with a little good, brown 
 gravy poured round them, and- some also in a 
 tureen. Tender ducks will take from thirty 
 minutes to a hour to roast. 
 
 Roast 'Wild Duck. — As wild ducks are lia- 
 ble to have a fishy flavor, it is well to parboil 
 them with a carrot or an onion before roasting. 
 Stuff with bread-crumbs, seasoned with salt, 
 pepper, onion and sage ; roast as above before a 
 brisk fire, until brown and tender. When the 
 ducks are taken up, thicken the gravy with 
 browned flour, and serve it in a tureen. Serve 
 currant jelly or some other sweetmeat with the 
 ducks. 
 
 Stewed Duck. — I. A duel* too tough for roast- 
 ing may be used for this dish, though a tender 
 one is of course best. Cut it up neatly into 
 joints, and arrange these in a wide stew-pan 
 in a single layer if possible ; pour in about a 
 quarter of a pint, of strong cold beef stock or 
 gravy ; skim off the scum when it begins to boil, 
 then throw in a little salt, onion, and sage, 
 and a few thin slices of lemon rind. Simmer 
 the joints gently for three-quarters of an hour, 
 or longer if they are large; then stir into the 
 rrravy a tablespoonful of rice-flour (mixed if 
 desired with a wineglassful of port wine); in 
 ten minutes after, dish the stew and send it to 
 table' at once. 
 
 II. Stewed with Green Peas. — Half roast 
 the duck ; skin it, and put it into a stew-pan 
 with a pint of beef gravy, a few leaves of mint 
 and sage cut small, pepper and salt, and half 
 an onion shred as fine as possible. Simmer a 
 quarter of an hour, and skim clean; theft add 
 about a quart of green peas. Cover tightly 
 and simmer about half an hour longer. Add 
 a tablespoonful of butter and as much flour, 
 give it one boil and remove from fire ; serve 
 with the peas around it on the dish. 
 
 Stewed Wild. Duck. — Parboil with a car- 
 rot or onion for about ten minutes ; then cut 
 into joints, put them into a sauce-pan and cover 
 with gravy made of the giblets, neck, etc.; 
 season with salt and pepper, a bunch of sweet 
 herbs, and minced onions, and stew gently for 
 half an hour ; or until done. Take up the 
 duck, thicken the gravy with browned flour, and 
 add a wineglassful of wine and a tablespoonful 
 ef lemon-juice ; boil up once and pour over 
 the duck, and then serve. at once. 
 
 DUMPLINGS. (Apple.)— I. Pare large ap- 
 
182 
 
 DUMPLINGS 
 
 DYES 
 
 pies ; scoop out the core ; cover with a thin 
 suet or butter crust, made as for puddings ; 
 tie up in a cloth and boil from twenty minutes 
 to half an hour. Or they may be baked. A 
 nice sauce to eat with them, or any dumplings, 
 is made by stirring butter and white sugar to a 
 light paste; the addition of a little wine to this 
 sauce is a great improvement. 
 
 II. Take flour, I qt. ; baking powder, 5 even 
 teaspoonfuls ; lard, 2 oz. ; salt, yi teaspoanful ; 
 milk, 3 gills. 
 
 Mix and roll the crust an inch thick ; pile the 
 centre with sour apples pared, quartered and 
 cored ; draw the crust over them and pinch it to- 
 gether ; turn upside down on a plate, and steam 
 it from three quarters of an hour to an hour. 
 
 Currant Dumplings. — For each dumpling 
 take three tablespoonfuls of flour, two of finely 
 minced suet, and three of currants ; add a 
 pinch of salt, and as much milk or water as 
 will make a very thick batter of the ingredients. 
 Tie the dumplings separately in well-floured 
 cloths, and boil 'them for a full hour. They 
 may be served with wine same as above. (See 
 Apple Dumpling i.) 
 
 Indian Dumplings. — Scald a quart of In- 
 dian meal with boiling hot water ; let it stand 
 Until cold i then wet your hands in cold water, 
 stir a tablespoonful of salt into the meal, and 
 make up balls, quite hard, the size of a common 
 potato ; drop these into boiling water, cover 
 them up, and boil half an hour. They are very 
 nice to eat with gravy of pork or goose. 
 
 Lemon Dumplings. — Take /-Bread-crumbs, 
 10 oz. ; beef suet, % lb. ; flour, 1 heaping table- 
 spoonful ; lemons, 1 or 2 ; sugar, 4 oz. ; eggs, 3 
 or 4. 
 
 Mix together ten ounces of fine bread- 
 crumbs, half a pound of beef suet chopped 
 very small, a heaping tablespoonful of flour, 
 the grated rinds of two small lemons or one 
 large one, four ounces of pounded sugar, three 
 large, or four small eggs beaten and strained, 
 and finally the juice of the lemons also strained. 
 Divide these into four equal portions, tie them 
 into well-floured cloths, and boil them an hour. 
 These dumplings are extremely light and del- 
 icate ; if desired very sweet, more sugar must 
 be added. 
 
 Norfolk Dumplings. — This is an English 
 dish. Take a pound of dough from a baking 
 of very light bread, and divide it into six.equal 
 parts ; mould these into dumplings, drop them 
 into a pan of fast boiling water, and boil them 
 quickly from twelve tp fifteen minutes. When 
 done tear them apart on the top with two forks, 
 and serve immediately. This may be eateii as 
 a pudding, with a rich sauce, or served as an 
 accompaniment to meat. In helping, they 
 must be torn apart, never cut. 
 
 Rice Dumplings. — Take :-R\zt; apples; 
 marmalade, or jelly. 
 
 Cleanse half a pound of rice by rubbing it 
 in a towel ; pare and core some sour apples, 
 leaving them whole ; put a bit of marmalade or 
 jelly, a clove or bit of lemon peel in the centre ; 
 dip each one in water, then roll it in the rice 
 
 until thickly coated ; tie each one in a separate 
 cloth, drop them in boiling water, cover, and 
 boil three quarters of an hour. Serve hot 
 with rich sauce or With sugar and cream. These 
 dumplings are well adapted to those who can- 
 not eat pastry. 
 
 Suet Dumplings. — L Take .--Bread-crumbs, 
 2 cupfuls ; beef-suet, I cupful ; sugar, I table- 
 spoonful; eggs, 4; soda, */$ teaspoonful ; salt, 
 
 1 teaspoonful. ' 
 
 Mix together two cupfuls of bread-crumbs 
 wet with milk, one cupful of beef-suet mincefl 
 very fine, one teacupful of sugar, .four eggs', 
 white and yolks beaten separately, one-third 
 of a teaspoonful of soda dissolved in boiling- 
 water, and one teaspoonful of salt ; add milk 
 enough to make a thick paste. Mould info 
 balls ; tie up in dumpling cloths well floured, 
 and boil from forty to fifty minutes. Serve 
 hot with wine sauce. 
 
 II. (With Bread.)— Take. r-Grated bread, 
 % lb ; suet, j£ lb ; lemon, 1 ; moist sugar, }l lb. ; 
 eggs, 2. 
 
 Take half a pound of grated bread, half a 
 pound of suet cut small, the juice and grated 
 rind of a lemon, a quarter of a pound of 
 moist sugar, and two eggs. Mix all together, 
 and make into five dumplings ; boil them in 
 floured cloths half an hour, and serve with 
 sweet sauce in the dish. 
 
 Yacht Dumplings. — Take .--Bread-crumbs 
 yi lb, ; cold milk,' 3 gills ; butter, 2 oz. ; brown 
 sugar, 4 oz; cinnamon, 1 teaspoonful ; cloves, ^ 
 teaspoonful; lemon (grated: rind), 1 ; eggs, 3 '; 
 currants, % lb ; raisins (stoned) % lb. ; citron, 
 
 2 oz. ; 
 
 Pour two-thirds of the milk over the bread, 
 cover and let it soak fifteen minutes, melt the 
 butter in the rest, and add it with the spice, 
 fruit, sugar and yolks of the eggs ; add the 
 whites, beaten to a stiff froth ; bake in butter- 
 cd cups ; serve upside down with a thick rich 
 sauce poured over them. 
 
 DUTCH SAUCE. (See Sauce.) 
 
 DUTCHMAN'S PIPE— A fine climbing 
 plant with large leaves and peculiar flowers. It 
 is hardy, and very easy to cultivate. Plant in 
 the spring by digging a hole two feet in diam- 
 eter, filling it with rich loam, and setting the 
 roots in the centre. It requires to be watered 
 during hot weather, but will take care of itself 
 in winter; 
 
 DYES.— Colors are simple and compound. 
 The simple colors are blue, red and yellow, and 
 cannot be produced by the mixing together of 
 different colors. Compound colors may be 
 produced by mixing together two or more col- 
 ors in different proportions. Thus, purple is 
 formed by mixing red and blue ; green, by mix- 
 ing blue and yellow; orange, by mixing red and 
 yellow ; and the various shades of these depend 
 upon the proportions of the colors so mixed. 
 What is called " giving a ground " in dyeing is 
 communicating one color to a fabric with the 
 intention of applying another upon it, and thus 
 producing a compound color. It is highly 
 important that the water used in dveine should 
 
DYES 
 
 183 
 
 be pure ; if it be muddy, or if it contain putrid 
 substances, it will be impossible to procure 
 pure colors by it. 
 
 -Re-dyeing, even in the practised hands of the 
 dyer, by trade, is an uncertain process, and the 
 colors of re-dyed articles are generally very 
 fleeting. Every color will dye black, whether 
 blue, yellow, red, or brown ; and black will 
 always dye black again. All colors will take 
 their own colors again ; and blue can be made 
 green or black ; green may be made brown, 
 and brown green ; and any color on re-dying 
 will take a darker shade than its own. 
 
 Directions for dyeing leather, including kid 
 gloves, are given at the end of this article. For 
 dyeing feathers, see Feathers ; for staining 
 wood, metals, ivory, bone, horn, and grasses, see 
 Staining. 
 
 In dyeing, depth of color and uniformity of 
 tint, with fastness of color are the points princi- 
 pally aimed at. Fastness is determined by the 
 nature of the dye and mordants. A dye is con- 
 sidered fast when it resists the action of soap 
 water, of weak acids, or alkalies, and of light 
 and air. Colors remaining unchanged under all 
 these tests are not common, but all gradations 
 are known. The aniline (or, more correctly 
 coal tar) colors are the most brilliant, but as 
 a general rule are more liable to fade than most 
 of the colors obtained in the old way, by more 
 elaborate processes with weld, fustic, madder, 
 &c The depth of color usually depends upon 
 the amount of coloring matter used in the dye 
 bath, which must be graduated according to 
 the effects desired to be produced. To attain 
 uniformity of tint practice is necessary. It is 
 usually advisable to cleanse the goods, thor- 
 oughly before attempting to dye them, and to 
 wet them thoroughly before putting them in 
 the bath. This is best effected by boiling with 
 clean water for a short time, and then wringing 
 them out until they just do not drip. To cleanse 
 goods, boiling in soap suds and rinsing several 
 times in clear water is the best mode. In 
 attempting to dye goods which have -already 
 some color, the general rule may be laid down, 
 that the color already on the goods has a ten- 
 dency to modify whatever color . may be after- 
 wards applied, and that some darker color than 
 that already on the goods should be aimed at. 
 
 Bleaching may be resorted to in most cases. 
 This may be effected by making' a solution, in 
 water (5 oz. to a gallon,) of bleaching powder, 
 to be had at the druggists, in which the goods 
 may be worked for a time, and then putting 
 them in weak muriatic (hydrochloric) or sulphu- 
 ric acid (one fluid oz. commercial strength to 1 
 gallon water). If the first treatment is not 
 efficient, it may be repeated, though too frequent 
 an application of these solutions may weaken 
 the fibre. Exposure when moist to the fumes 
 of burning sulphur is another mode of bleach- 
 ing, though often less efficient. After appli- 
 cation .of either of these methods, the goods 
 should be rinsed and then boiled for a short 
 time in a weak solution of soda, I oz. to lb gal- 
 lons of water. < 
 
 Mordants. — In fixing colors certain substan- 
 ces are used which have an affinity for both 
 the fibre and the dye. These are of various 
 kinds, according to the dye used, or the nature 
 of the fibre to be dyed. For instance wool and - 
 silk take most of the coal tar colors without 
 mordant, but cotton goods usually need tannin, 
 or a decoction of the leaves and twigs of the 
 staghorn sumach, to be present in the dye bath ; 
 one part of tannin is equivalent to about: eight 
 parts of sumach. Cotton goods may be " ani- 
 malized " as it is termed, by saturating thorough- 
 ly with a cold solution of milk curd in ammonia 
 (letting the ammonia absorb. all the curd it can), 
 or an albumen solution (white of egg stirred 
 into water, 2 eggs to a gallon), drying and then 
 dyeing hot. • After this treatment they will 
 take colors in the same manner as woollen 
 articles. 
 
 Oil mordants may be used with silk and cot- 
 ton goods for fixing madder and coal tar colors. 
 A good oil mordant may be made with 4 parts 
 olive oil, 1 5 parts alcohol, 2 parts oil of vitriol, 
 and 1 5 parts hot water. After thoroughly mix- ' 
 ing, the goods are immersed and worked in this 
 for 1 5 minutes, then wrung out and placed in the 
 dye bath. 
 
 Copperas (protosulphate of iron), and acetate 
 of iron, made by mixing solutions of " strong " 
 perchloride of iron, and acetate of soda, in the 
 ratio of 7 to 5 by weight, are also used as mor- 
 dants. The effect of iron mordants is usually 
 to give a lower (sadder) tone to the colors. 
 
 Linen has less affinity for colors than cotton: 
 The treatment should be about the same, but 
 the strength of the mordant and the length of 
 time the goods are subjected to its influence 
 should be increased. 
 
 Water. — The amount used in the dye bath 
 should be sufficient to allow of working them 
 about with (preferably,) a wooden rod, that every 
 part may be uniformly exposed to the action of 
 the solutions. Two quarts of water suffice for 
 one pound of goods, and less water in propor- 
 tion for larger amounts. 
 
 Proportions of the materials to be used are 
 given in most cases below, the amounts indicat- 
 ed being what should be used for ten pounds of 
 goods, in about 5 gallons of water. Generally 
 in working "hot" the temperature should be 
 just under boiling', and the time of steeping 
 should be from twenty to thirty minutes. The 
 stirring should be at least once every four min- 
 utes, and would be better if it were constant. 
 
 Coal Tar Colors. — The amount to be used 
 cannot well be indicated, as it depends very much 
 upon the intensity of color desired. Of most of 
 them an ounce will give a fair medium shade to 
 100 lbs. of goods, or would be enough for 50 
 gallons of water, hence, as will be seen, it is 
 easier to get too much than too little, as those 
 dyes are very strong. Particles of undissolved 
 dye, or dyewood chips, Sr'c, should not be 1 al- 
 lowed to remain in the dye bath while the goods 
 are in it. The following are a. few processes 
 for dyeing the different colors, which may be 
 readily applied. 
 
184 
 
 DYES. 
 
 Black. — The application of aniline black 
 which is the best for cotton, is too elaborate 
 fof convenience in domestic use. A process 
 which succeeds best with woollen goods, though 
 it may also be applied to silk, is as follows : 
 Logwood extract (t lb.) is dissolved in water, 
 heat being applied. When entirely dissolved 
 cream of tartar (5 oz.) is added, and as soon as 
 it is dissolved the goods are introduced and 
 worked once every 3 or 4 minutes, being kept 
 at a temperature just short of boiling for three 
 or four hours or more. They are then taken 
 out, allowed to drain, rinsed once in clean 
 water, and then placed in a bath containing 
 bichromate of potash (5 oz.) where they are 
 worked hot as above for half to three quarters 
 of an hour. Rinsing in clean water, and drying 
 completes the operation. 
 
 Blue (Aniline). — For silk no mordant is re- 
 quired. The addition of enough sulphuric acid 
 to the dye bath to make it turn blue litmus 
 paper red, is beneficial, and gives rather brighter 
 shades. For wool sulphuric acid, or sulphuric 
 acid with half as much by weight of white vitriol, 
 may be added to the bath. For cotton, as with 
 silk, sulphuric acid (40Z.) or alum should be 
 added to the bath. Work hot an hour and let 
 stand till cool. 
 
 Blue (Prussian). — Applicable to silk, wool, 
 or cotton. Mix powdered Prussian blue (1 lb.), 
 with a solution of (9 oz.) tartaric acid, (in 3 or 
 4 gallons of water) ; then add (l4fluidoz.) strong 
 hartshorn (ammonia,) and work the goods in the 
 mixture hot for about half-an-hour. Hang up 
 the goods to drip and leave them until dry, when 
 they will have assumed a dirty purplish color. 
 Dipping into weak sulphuric acid (1 fluid oz. 
 oil of vitriol to 1 gallon water), will then devel- 
 op a fine blue color. 
 
 Blue (Saxony) for wool. One-half lb. of the 
 best indigo is dissolved in concentrated oil of 
 vitriol, and the solution is then poured into 12 
 to 20 times its bulk of water. To this bath 
 the goods are immediately introduced, and al- 
 lowed to remain for twenty-four hours. The 
 excess of indigO separates, settling to the bot- 
 tomland maybe collected and used over again; 
 Boiling the goods for half-an-hour in a weak so- 
 ljtion of sal-soda will then neutralize the acid 
 present and set the color. 
 
 Brown. — Silk and wool take aniline, naphtha- 
 lene and phenyl for Bismarck brown, and 
 also isopurpurate of potash (soluble garnet) in 
 the proportion of the anilines, without mor- 
 dant. Cotton requires mordanting with tannin 
 before it will take the first two. A brown may 
 be produced on all three kinds of goods by 
 simply boiling with 40Z. permanganate of potash 
 (Chameleon salt). 
 
 Green. — Silk and wool may be dyed with 
 iodine green (called also aniline and methyl 
 green), which may be toned with picric (carba- 
 zotic) acid, or else they are mordanted with 
 alum (2 oz.), and then dyed with fustic (£ lb. 
 chips), and then with prussian blue as given 
 above. Cotton will take a green dye if treated 
 with a hot solution of tannin (^ lb. tannin, 
 
 lor 2 lbs. sumach, and iodine green, with a 
 mixture of picric (carbazotic) acid and iodine 
 green, or by dyeing first with fustic (]4 'lb. 
 chips), and then prussian blue, according to the 
 method given under blue. 
 
 Orange. — For silk and wool use Man- 
 chester (or aniline) orange without a mordant, 
 or (coralline) aniline scarlet with (2 to 4 oz.) 
 tannin, or 1 to 2 lbs. sumach and sulphuric acid. 
 Cotton, silk and wool also take an orange colorby 
 working for half-an-hour in a hot solution con- 
 taining (2 oz.) litharge, with sugar of lead (i}4 
 oz.), and then for 15 or 20 minutes in a bath 
 containing bichromate of potash (1^ oz.) and sal- 
 soda (1% oz.) 
 
 Red. — Wool and silk take aniline red (magen- 
 ta), or the so-called New Hose (Saffranine), 
 which gives a scarlet without mordants. Ma- 
 genta with Manchester yellow also gives a 
 scarlet. Cotton requires tannin (2 oz.), or the 
 liquid derived from boiling 1 lb. sumach with 
 1 gallon water, to. be added to the bath to fix 
 these colors. Wool, silk, or cotton may be 
 dyed with madder by mordanting first by boil- 
 ing & to t hour in a bath containing alum (2 
 lbs.)", and cream of tartar (1 lb.), and then keep- 
 ing at a simmer for 2 hours in a decoction ob- 
 tained from 5 lbs. ground madder root. Cop- 
 peras may be used in mordanting instead of 
 the alum, when the color will be more of the 
 violet or purple order. With the alqrn instead 
 of the cream of tartar, sugar of lead (2 lbs.) may 
 be used. 
 
 Aniline scarlet (coralline,' aurine): is applied 
 by first boiling the goods, ten minutes with 
 white vitriol (sulphate of zinc, 1 \ lbs.), and then 
 adding asolution containing ^lb. of the scarlet, 
 it being weaker than the other anilines, with 
 from \ lb. to £ lb. (depending, on depth of shade 
 desired), of sal-ammoniac (chloride of am- 
 monium), keeping in enough ammonia to make. 
 its odor perceptible, and boiling from £ hour to 
 1^ hours, depending on depth of shade desired. 
 When but little of the dyeing solution is used, 
 or the last boiling is not sufficiently' prolonged, 
 a salmon color is obtained. The shade may be 
 toned with magenta afterwards if desired. 
 
 Violet. — Aniline violets may be applied- di- 
 rect to silk and wool, without mordant, or with 
 the addition of enough sulphuric acid, to turn 
 blue litmus paper red, to the bath. Cotton re- 
 quires a preliminary mordanting with acetate of 
 iron (obtained by soaking the goods in a mix- 
 ture of solutions of 7 fluid oz. "strong" per- 
 chloride of iron, with 5 oz. crystallized acetate 
 of soda, in 3 to 4 gallons of water, or with tan- 
 nin y z lb. (2 lb. sumach.) Work as for blue. 
 See Red. 
 
 Yellow. — Silk and wool take picric acid and 
 naphthalene (Manchester or Victoria), yellow 
 without any mordant. Cotton may be dyed .yel- 
 low with fustic (£ lb. chips). Silk, wool and 
 cotton may also be dyed yellow by first work- 
 ing the goods for about half-an-hour in water 
 containing sugar of lead (1 oz.), and then for 1 5 
 minutes in a hot solution of bichromate of pot- 
 ash (i oz.) the addition of sal-soda. J oz. toij 
 
DYSENTERY 
 
 ozs.), to the bichromate solution gives a tone 
 approaching to orange., 
 
 Yellow (Nankeen), may be produced by 
 soaking in cold solution of acetate of iron, pre- 
 pared as described under violet. The tone 
 is brownish if the goods are placed in the 
 acetate solution, and then gradually brought 
 to a boil, and yellowish if after working in 
 the cold solution they are first dried and 
 then placed in boiling water, and boiled for 15 
 minutes. 
 
 LEATHER AND SKINS 
 
 (including gloves) usually contain tannin, which 
 at once fixes aniline colors, and hence All 
 Aniline Colors, soluble in water, may usually 
 be easily applied. Some skins, however, it may 
 be necessary to soak in a decoction of sumach 
 for twenty-four hours before attempting to apply 
 the. colors. - 
 Brown. (See Scarlet.) 
 Blue.— In applying the soluble blue, weak 
 sulphuric acid may follow the application of the 
 color to set it, but the use of even moderately 
 strong acids or alkalies has a very deleterious 
 effect upon the strength of the leather or skin, 
 and should therefore be avoided. (See Stain- 
 ing.) 
 
 Scarlet (Corallin) may be applied to 
 leather if desired. The addition of one 
 tenth as much borax as corallin to the dye 
 bath brightens the shade. All the colors 
 may be made more brownish by following 
 the dye bath with a solution of bichro- 
 mate of potash, or still more darkened by a 
 weak nitrate of iron bath. Tawed skins 
 may be immersed in a solution of alum to 
 mordant them, and if it is desired to apply the 
 color to but one side, the color thickened with 
 a little starch, or with borax, may be laid on with 
 a brush. The temperature of abath for dyeing 
 skins should not be above 90° Fahr. , 
 
 DYSENTERY — A disease, most frequent 
 in children, characterized by a constant de 
 sire to go to stool, and by small discharges of 
 bloody mucus. The/e is also considerable 
 fever, griping pain usually near the lower 
 portion of the intestines, causing the child to 
 scream at times as if in fright, and more 
 or less of delirium or cold shivers. The 
 causes of dysentery are indigestible food, 
 unripe or decayed vegetables or fruit, the 
 breathing of impure air, exposure to cold, 
 strong cathartics or purges, and the use 
 of bad or impure water. As soon as symp- 
 toms of dysentery are observed in a child, med- 
 ical aid should be sought at once ; but if this is 
 not to be had, proceed thus : If there has been 
 any constipation during the previous day or 
 two, give a moderate dose of castor oil ; when 
 the bowels have moved as a result of this, dis- 
 solve a teaspoonful of gum arabic in an ounce 
 of peppermint water, and give a teaspoonful 
 every naif hour. If this does not succeed, 
 make the following cordial :, Take equal parts, 
 
 DYSPEPSIA 
 
 185 
 
 by weight, of rhubarb, bi-carbonate of soda 
 (or baking soda will do), and pulverized cinna- 
 mon, and mix thoroughly; of this put a tea- 
 spoonful into a cup, add about a gill of boiling 
 water, cover, and let it stand till cold ; then 
 pour off from the dregs, add an equal quantity 
 of peppermint water containing the gum arabic, 
 sweeten with a little loaf-sugar, and give a ta- 
 blespoonful (if the child is ten years old, half 
 as much if less than five), every twenty min- 
 utes until the character of the discharges is 
 changed. But the treatment most to be- relied 
 on is this : Make a little thin starch, and to one 
 tablespoonful of this add one drop of lauda- 
 num, inject it into the child's bowels with a 
 small syringe, and keep it there as long as pos- 
 sible ; this should he repeated every four hours 
 until the disease is arrested. Increase the 
 quantity of laudanum by one drop for each, 
 year of the child's age up to five. Ftom the 
 first the child should be kept as quiet as possi- 
 ble, as rest and warmth and a recumbent pos- 
 ture are essential to comfort and recovery. 
 
 Often great relief for the patient is obtained 
 by employing, twice in twenty-four hours, in- 
 jections containing one half a grain of nitrate 
 of silver to the ounce of water. 
 
 Dysentery is infectious by evacuations, and 
 therefore all bed-pans or other vessels used 
 by the patient should be scalded each time 
 with boiling water. The privy-vaults and 
 water-closets should also be disinfected with 
 sulphate of iron or carbolic acid. (See DISIN- 
 FECTANTS.) 
 
 In adults, when dysentery makes its appear- 
 ance, if any constipation has previously exist- 
 ed, a close of castor oil, to which a few drops 
 of laudanum have been added, may be given ; 
 opiates and astringents may afterwards be ad- 
 ministered. During the treatment the patient 
 should be confined, to his bed ; and his diet 
 should be of the mildest and most unirritating 
 character. When dysentery passes into the 
 chronic stage, the stools become more copious 
 and loose, and are found to contain pus ; the 
 complaint is apt to be tedious and intractable, 
 and even after recovery the digestive organs 
 remain for a long time feeble and irritable. 
 
 DYSPEPSIA. — This disease, as its name 
 indicates, signifies difficult digestion, and 
 of course can only be cured by attention 
 to whatever promotes, and avoidance of 
 whatever hinders, the proper digestion of 
 food. The rules which we have laid down in 
 the artiples on Diet and Digestion apply 
 here ;,and as timely observance of them would 
 render dyspepsia impossible, so also it is in 
 that direction that relief must be sought, for in 
 most instances medicines can only work harm. 
 In a common class of cases, when dyspepsia has 
 been long, continued, a certain degree of inflam- 
 mation of the gastric mucous membrane seems 
 to be produced; the presence of food excites 
 pain, which continues so long as the food remains 
 in the, stomach, and carminatives or stimulants, 
 so far from affording relief, aggravate the dis- 
 tress, In such cases the diet must be of the 
 
186 
 
 EAR 
 
 EARTH-CLOSET 
 
 blandest and most unstimulating kind, and the 
 amount of food rigidly limited ; restricting the pa- 
 tient to milk, diluted with an equal part of lime- 
 water, is sometimes attended by great benefit, 
 and farinaceous articles are preferable to meat. 
 In another and the larger class of cases, there is 
 neither inflammation nor irritation present, but 
 the powers of the stomach seem enfeebled; 
 here stimulants relieve the distress, and cause 
 
 at least temporary improvement. In such cases 
 it agrees better than an exclusively farinaceous 
 one, and the patient is benefited by the use 
 of bitter tonics, such as gentian, quassia, 
 etc. No medicine, however, should be taken 
 for dyspepsia without a physician's advice. 
 Change or air, change of scene, change of 
 society, and change of diet, are particularly 
 beneficial in this disease. 
 
 EAR. — This is a very delicate organ, and 
 should be treated with great caution. Almost 
 the only thing that is safe is to wash it daily, 
 internally and externally, with water only, as 
 far as a towel wrapped around the finger can 
 reach. *The practice of using ear-picks is al- 
 ways dangerous and often causes deafness ; 
 and fails; moreover, to accomplish its object. 
 The wax is nature's medium for protecting the 
 ear, and when left to itself dries up into thin 
 scales which peel off one by one from the sur- 
 face of the passage, and fall out imperceptibly, 
 leaving a perfectly smooth, clean surface. In 
 health the passage of the ear is never dirty; 
 but in attempting to clean it we infallibly make 
 it so. The insertion of a pick, or screwed up 
 towel-end, or any solid thing, beside the immi- 
 nent risk of rupturing the membrane, only 
 . drives the wax down upon the membrane and 
 by irritation increases the secretion. Often it 
 is not only deafness which ensues, but pain and 
 inflammation, and then matter is formed which 
 the hard mass prevents from escaping, and the 
 membrane becomes diseased, and worse may 
 follow. Another source of injury to the ear 
 arises from the very precautions taken against 
 injury. Nothing is more natural than to pro- 
 tect the ear from cold by putting a piece of cot- 
 ton wool in it ; and this is most useful if done 
 only on occasions of exceptional exposure, as 
 when a driving storm has to be encountered, 
 or when one side of the head is exposed to the 
 force of a cutting wind. But it is astonishing 
 in how many cases the cotton thus used, instead 
 of being removed when the need for it has pass- 
 ed, is allowed to remain, and gets pushed down 
 into the passage, causing much mischief. The 
 way to avoid this accident, besides being care- 
 ful not to forget, is to use a large piece of the 
 wool and to place it over, rather than in, the 
 passage. It should be remembered, however, 
 that such things should be resorted .to only on 
 special occasions, and that constantly covering 
 up the ear is certain to prove injurious ; it is bet- 
 ter that air should always have free access to it. 
 
 All sorts of substances are sometimes put 
 into the ear by children, who do it to themselves 
 or each other, in ignorant play. In such cases 
 the chief danger lies in undue haste and violence 
 in applying a remedy. The foreign bodies 
 should be removed by syringing the ear with 
 warm water alone. No attempt should be 
 made to lay hold of them or move them in any 
 
 other way, or the membrane may be injured. 
 It is important that the substance should be 
 removed as speedily as is» quite safe, but there 
 need never be impatience, nor should discour- 
 agement be felt if the syringing has to be re- 
 peated several days before it effects its end. 
 It will almost invariably succeed if persisted in, 
 and is most effective if the ear is turned down- 
 wards and syringed from below. When there is 
 much pain, medital assistance should be called. 
 
 It is very rare that earwigs or other insects 
 get into the ear, but when they do they cause 
 great pain. The best way to get rid of them 
 is to pour a little olive or sweet oil into the ear. 
 and let it remain till the insect is smothered. 
 
 EAR-ACHE. — No pain is much more severe 
 than this, it being frequently remembered as 
 the great suffering of childhood. Sometimes 
 it is apparently caused by some exposure to 
 cold air ; and a sufficient remedy in such case 
 is often found in merely warming a bit of cot- 
 ton and placing it gently in the passage, thus 
 shutting out the cold air. If this does not af- 
 ford relief, a little sweet oil may be warmed in 
 a spoon and half as much paregoric then be 
 mixed with it ; of this a drop or two may be 
 allowed to run down into the ear and the pain 
 will, in many cases cease. When the pain is 
 very acute and obstinate, fill the ear on the 
 painful side with laudanum that has been warmed 
 by standing the bottle for a few minutes in 
 warm water, and then plug it with a little wool 
 or lint. To do this properly the patient should 
 lay the head on a table,.with the aching side 
 upwards ; no fear need be entertained of putting 
 too much laudanum in, as it will do no harm. 
 Warm water, as warm as the patient will bear it, 
 used in the same way, and frequently repeated, 
 is the favorite remedy with professional aurists. 
 
 EARTH-CLOSET. — In many cases it hap. 
 pens either that water cannot be obtained in 
 sufficient quantities for cleaning the drain, or 
 that it cannot be carried away with the deposit 
 of the closet to a situation where it will not 
 be injurious to health. The latter is especially 
 the case in small towns and villages where 
 there are no efficient sewage arrangements, 
 and where the sewage is either carried into 
 open ditches or cesspools, or into covered pits. 
 All these are objectionable as being injurious 
 to the health either of the inmates of the house 
 to which the cesspool or pit belongs, or to the 
 neighborine inhabitants. The iniurv is done 
 
EARTHEN-WARE 
 
 EEL 
 
 187 
 
 either by noxious vapors thrown off from the 
 open pits, or by soakage of their liquid contents 
 into (adjacent wells or water-courses. To avoid 
 these defects a dry earth closet, invented by 
 the Rev. Henry Moule, of Dorsetshire, Eng- 
 land, has been introduced, which forms one of 
 the most useful and valuable of recent additions 
 to the convenience of the household. It is 
 based on. the principle that by covering the 
 fcecal deposit immediately with dry earth con- 
 taining a certain proportion of clay, not only is 
 the smell otherwise arising from it destroyed, 
 but all noxious vapors whatever cease to be 
 given off, being absorbed and neutralized by 
 the clay, which it is well known has that pecu- 
 liar property. 
 
 The closet consists essentially of a me- 
 chanical contrivance, attached to the ordinary 
 seat, for measuring out and discharging 
 into the vault or pan below a sufficient quan- 
 tity of the sifted dry earth to entirely cover 
 the solid ordure, and to absorb the urine. 
 The discharge of earth is effected by an or- 
 dinary pull-up, similar to that used in water- 
 closets, orj.in the self-acting apparatus, by the 
 rising of the seat when the weight of the per- 
 son is removed. 
 
 The vault or pan under the seat is so ar- 
 ranged that the accumulation may be removed 
 at pleasure. From the moment when the earth 
 is discharged and the evacuation covered, all 
 offensive exhalations entirely cease. Under 
 certain circumstances there may be, at times, a 
 slight odor as of guano mixed with earth ; but 
 this is so trifling and local that a commode ar- 
 ranged on this plan may, without the least an- 
 noyance, be kept in use in any room. 
 
 If possible, there should be a small pipe, 
 from three to six inches in diameter, leading 
 from the space under the seat to a flue ad- 
 joining the kitchen fire flue. This secures the 
 best kind of ventilation. 
 
 In using the earth-closet the following in- 
 structions should be carefully attended to : — 
 
 See that the reservoir is supplied with earth 
 of a suitable nature. 
 
 Let one fall of earth be in the pail before 
 using. 
 
 The earth must be dry and sifted. Sand 
 must not be used. 
 
 No " slops " must be thrown down. 
 
 The handle must be pulled up with a jerk, 
 and let fall sharply. 
 
 EARTHEN-WARE.— The various wares 
 known as earthen-ware, china, or porcelain, are 
 all compounds of clay with bone-earth, flint, 
 and other similar materials, ground together 
 and baked. According to the proportion *bi 
 clay will be the toughness of the china, and 
 the capability of being moulded'; while, the flint 
 and bone-earth gives nardness, whiteness, and 
 transparency. 
 
 There are two main divisions of table-ware— 
 
 f lazed earthen-ware and china or porcelain. 
 Tearly all are originally white, and sorted 
 after baking. The finer only are then deco- 
 rated and re-baked. When glazed earthen- 
 
 ware chips, the exposed surface becomes 
 dark ; in porcelain it remains white. 
 
 The finer Oriental china and that of Se"vres 
 and Dresden costs from $300 up, for a set for 
 twelve persons. The sets generally are for 
 eighteen. The ordinary decorated French 
 china costs from $4,5 to $500 per set. The 
 white Frencfrchina costs from $35 to $500, 
 depending on quality. The decorated Eng- 
 lish china costs from $350 up. Broken pieces 
 cannot be' duplicated here, as the decoration- 
 is printed on, from designs more elaborate 
 than the hand-Work of the average French 
 sets. The French can be duplicated here at a 
 few weeksnotice. The English is heavier and 
 much more' durable. Both the French and the 
 English make a decorated glazed earth en-ware 
 that is very durable — more so than French 
 china; and possibly than English china. It 
 costs from $70 to $125 per set; the various 
 pieces can generally be bought separately, 
 which is not the case with decorated china. 
 For economy, plates and cups of this ware 
 with tureen, vegetable dishes, etc., of plated 
 silver is probably the best possible arrange- 
 ment. , Still further variety in this or any ser- 
 vice is desirable, and may be had through 
 pickle dishes, compotiers, etc., of other kinds 
 of ware. 
 
 The so-called Ironstone and Stone China 
 are merely glazed earthen-ware undecorated. 
 Sets cost from $20 to $40. As regards the 
 finer porcelain, the following remarks may be 
 of service : — 
 
 Oriental China is remarkable for its close 
 texture, its flinty hardness, fine surface, and 
 capacity for bearing heat. It is supposed to 
 take from ten to twenty years to get some 
 of these wares into a state fit for baking. They 
 are generally very expensive, but. extremely 
 durable. 
 
 Dresden China is finer ir, outline than the 
 Oriental, and the best kinds are fully as dura- 
 ble. 
 
 ' Sevres China is of French manufacture and 
 is not so close or fine in the grain as those 
 above alluded to ; but it has a superior glaze, 
 and is generally of elegant shape, with beauti- 
 ful colors and magnificent gilding. 
 
 The common Red Earthenware is that used 
 most extensively for cooking, dairy, and other 
 purposes. It does not stand the heat well, 
 and is very easily broken. Acids should never 
 be put into any vessels made of this ware, as 
 there is a poisonous ingredient in the glazing 
 which the add takes off. The common stone- 
 ware is stronger, and cleaner, and better every 
 way than any other kind. 
 
 For instructions about mending broken 
 earthenware, see Cements. 
 
 EATJ DE COLOGNE. (See Cologne.) 
 
 EEL.-^There are several varieties of eels, 
 some being taken in salt water and some in 
 fresh. The common eel is a very sweet and 
 savory fish 1 , and is plentiful in the markets 
 throughout the year; those taken from the 
 seashore are preferred, as they are generally 
 
188 
 
 EEL 
 
 EGGS 
 
 in the best condition. The silver eel is consid- 
 ered the finest of the eel species, and the color, 
 even when skinned, has somewhat the appear- 
 
 Sand-Eel. 
 
 ance of silver. They are in season from 
 April to November. As an article of food, 
 eels are extremely rich and nutritious ; but on 
 account of the large quantity of oil which they 
 contain, they are apt to cause derangement of 
 the digestive functions if eaten too liberally 
 without Using some condiment as a corrective. 
 In cooking eels, reject the large ones and take 
 those weighing about one pound each. Before 
 skinning them, cut off the head, or divide the 
 spinal column just behind the head ; this ren- 
 ders suffering on their part impossible. 
 
 Boiled Eels. — Pare a lemon, and strip from 
 it entirely the white inner rind ; slice it and re- 
 move the seed with care ; put it, with a blade of 
 mace, a small half-teaspoonful of white pepper- 
 corns, nearly a teaspoonf ul of salt, and a mode- 
 rate sized bunch of parsley, into three pints of 
 cold water ; bring them gently to a boil, and sim- 
 mer them for twenty minutes ; let them become 
 quite cold; then put in three pounds of eels, 
 skinned and cleaned, and cut into lengths of 
 three or four inches ; simmer them very slowly 
 from ten to fifteen minutes, lift them into a 
 very hot dish, and serve with good Dutch 
 sauce, or with parsley and butter acidulated 
 with lemon-juice. 
 
 Fried Eels. — Skin, empty, and wash them as 
 clean as possible ; cut them into four-inch 
 lengths, and dry them on a soft cloth. Season 
 them with fine salt, and white pepper or cay- 
 enne, flour them thickly, and fry them to a fine 
 brown in boiling lard ; drain them well before 
 
 placing in the dish, and send to the table with 
 plain melted butter, or anchovy sauce. Eels 
 may also be dipped into batter and then frted ; 
 or into egg and fine bread-crumbs (mixed with 
 minced parsley or not, at pleasure). 
 
 It is an improvement on these modes of dress- 
 ing eels to open them entirely, and remove 
 the bones ; the smaller parts should be thrown 
 into the pan a minute or two later than the 
 thicker portions of the bodies, or all will not be 
 equally done. 
 
 Broiled Eels.— Skin the eels and cut them 
 open down the back, and then remove 
 the bone. Steep them in oil, pepper, salt, 
 and vinegar for about two hours ; then 
 dip them in bread-crumbs, and afterward 
 into melted butter. Broil them over a clear 
 fire, and send them to the table with tartar 
 sauce. 
 
 Stewed Eels. — Skin and clean, and cut out 
 all the fat from the inside ; cut into lengths 
 of about two inches; put them into a sauce- 
 pan with enough cold water to cover them; 
 cover closely, and stew for an hour. . Then add 
 a tablespoonful of butter, and a tablespoonful 
 of flour stirred into half a teacupful of cold 
 water ; season with pepper, and serve in a deep 
 dish. 
 
 Tartar Eels. — Skin the eels, cut them into 
 two-inch lengths, and boil them in savory gravy 
 or broth that has wine in it, with a little salt. 
 When cold, take them out, drain them, and dip 
 them in a mixture (half and half) of melted 
 butter and uncooked egg-yolk ; then roll them 
 in bread-crumbs till they are well and equally 
 covered ; lay them on a gridiron till they are 
 well heated throughout and nicely brow.ned en 
 the outside. Serve' on a layer of tartar sauce 
 at the bottom of the dish. 
 
 EGGS.-^According to Baron Liebig there is 
 more nutriment in an egg than in anything of 
 equal bulk that exists in nature or that chem- . 
 istry can produce ; and among all nations they 
 
 are a favorite article of food. In this country more plentiful and cheap J during, the winter, 
 they may be considered as being in season the and especially at the holiday season, they are 
 year round, though in the spring months they are usually quite scarce and high. 
 
EGGS 
 
 189 
 
 , The, freshness of an egg may be tested by 
 putting the large end to the tongue, when, if it 
 feels warmer than the other end, the egg is 
 considered fresh. Another test is to , hold,, the 
 egg up against the sun; if the outline, of the 
 yolk can be distinctly tracgd, and the white 
 looks clear around it, the chances are that the 
 egg is good. The surest test, however,, is to 
 place the eggs in a pan of cold water. The 
 fresh egg will sink quickly to the bottom, those 
 that sink very slowly are suspicious, and those 
 that float are very likely to be bad. 
 
 To preserve eggs for a few weeks, pack them in 
 bran or salt, with the small end downward ; their 
 chances will be improved by previously greasing 
 them well with linseed oil or dipping them in a 
 weak varnish. When it is desired to keep 
 them longer, pour a gallon of water upon a 
 pound of quicklime in a jar ; let it remain about 
 24 hours to cool after the. effervescence ; pro- 
 cure.eggs as fresh as possible, and drop them 
 into the jar gently. Place the jar where the 
 eggs can be taken out without moving it, and 
 they will keep good, for a twelvemonth. A' 
 popular French method is as follows : Dissolve 
 four ounces of beeswax in eight ounces of olive 
 oil ; dip the tip of the finger in this and anoint 
 the egg all around. The oil will be immediate- 
 ly absorbed by the shell and the pores filled up 
 with the wax. It is claimed that by this meth- 
 od the eggs, if kept in a cool (but not cold) 
 place, may be preserved fresh for two years. 
 
 Baked Eggs.— Break the desired number of 
 eggs, into a buttered dish, taking care to keep 
 each whole and the yolks separate from each 
 other; dust with pepper and salt, and place 
 half a teaspoonful of butter upon each ; put 
 into a moderate oven and bake until the whites 
 are solid. Serve hot, with buttered toast. 
 
 Balls (Egg) for Soups. — Boil four or five 
 eggs for ten or twelve minutes, and lay them 
 in "fresh water until they are cold. Take out 
 the yolks, and pound them smoothly with the 
 beaten yolk of one raw egg, or more if required ; 
 add a little salt and cayenne, roll the mixture 
 into balls the size of marbles, and boil them 
 for two minutes. Half a teaspoonful of flour 
 is sometimes worked up with the eggs. 
 
 Boiled Eggs. — Be sure that the water is 
 actually boiling ; put the eggs in gently one by 
 one with a spoon so as to avoid cracking them ; 
 boil steadily three minutes if they are wanted 
 soft — ten minutes if wanted hard. A favorite 
 method with gourmands is to put the eggs on 
 in cold water and let it gradually come to a 
 boil, which will be in about ten minutes. The 
 inside, white and yolk, will then be- of the con- 
 sistency of custard. 
 
 Cooked (Eggs) without boiling.— First put 
 some boiling water into a large bowl or basin 
 and let it remain for a few seconds ; then turn 
 it out, lay in a couple of eggs, and roll them 
 over to take the chill off the shell that they may 
 not crack from the sudden application of heat ; 
 pour in upon the eggs boiling water from the 
 kettle, until they, are completely covered; put a 
 plate oyer them instantly, and let them remain | 
 
 upon the table for twelve minutes, when they 
 will be found perfectly cooked, entirely free 
 from all flavor and appearance of rawness, and 
 yet so light and delicate as to suit even persons 
 who cannot eat eggs at all when cooked in the 
 usual way. The eggs should be turned when 
 rather more than half done, but the plate must 
 be replaced as quickly as possible. More than 
 two eggs will require from 1 5 to 20 minutes in- 
 stead of 12. 
 
 . Fricasseed Eggs. — Take half a pound of 
 stale bread and a pint of milk ; place them in a 
 sauce-pan on the fire anc|.boil for three minutes, 
 mash well and mix the, two together, then boil 
 them, stirring, continually, until, they make a 
 rather thin paste; remove this, mix w,ith it six 
 or eight boiled eggs, season with salt and pep- 
 per, put back, on the fi,re, stir constantly for five 
 minutes or so, and serve hot, 
 
 Fried Eggs.— I. Put plenty of butter or lard 
 into a frying-pan, and when it is boiling hot, 
 break the eggs in gently one by one (being care- 
 ful not to break the yolks) ; fry them three min- 
 utes, or until the white part becomes hard, and 
 take up with a skimmer ; dust over with salt 
 and pepper, and serve hot. 
 
 n. (In batter). — Poach the eggs (not hard); 
 set them aside to drain and cool on a clean 
 napkin. Make ready a deep frying-pan, and 
 when the fat is hot, fry enough parsley to cover 
 the bottom of your dish. Dip the eggs in bat- 
 ter with a spoon, sprinkle them slightly with 
 fine-chopped parsley, and fry; when a light 
 brown, they are done. Arrange them on the 
 bed of fried parsley, and sprinkle with lemon-r 
 juice. 
 
 Ham and Eggs. — Fry the eggs as above ; 
 drain them thoroughly, and lay each separately 
 on a piece of fried ham. The ham should be 
 cut in appropriate slices before dishing. Gar- 
 nish with sprigs of parsley. 
 
 Mashed Eggs.— Put a little good gravy or 
 dripping from roast beef, veal, or pork, or a lit- 
 tle good soup, or a large lump of butter, into a 
 stew-pan. When hot, break in the requu-ed 
 number of ,eggs, stirring constantly. Season 
 slightly with pepper and salt, and cook quite 
 gently until the eggs become stiff. 
 
 Omelette. (See Omelette.) 
 
 Poached Eggs. — Have a large frying-pan 
 two-thirds full of boiling water into which about 
 a tablespoonfu^ of salt has been thrown. Place 
 it where the boiling will cease, then break the 
 shells of the eggs one by one on the edge of 
 the pan ; hold them over the boiling water, 
 close to the surface; open the shell adroitly 
 with your two thumbs, and, let its contents slide 
 into the water in as entire a mass as possible; 
 keep each egg separate in the water, to prevent 
 their sticking together ; if the yolk of an egg is 
 broken it is spoiled for serving. Let the water 
 simmer gently until the white of the egg sets, 
 then take out with a perforated skimmer, and 
 place each egg on a piece of buttered toast. 
 
 Poached, eggs on toast, served with Worces- 
 tershire, sauce, make one of the most delicious 
 of breakfast dishes. 
 
190 
 
 EGG-FLIP 
 
 ELDERBERRY 
 
 Sauce (Egg.) — I. Boil four eggs for quite 1 5 
 minutes ; then lay them into cold water and let 
 them remain until perfectly cold. Break the 
 shells by rolling them on a table, and pick off 
 the pieces ; separate the whites from the yolks, 
 and divide all of the latter into quarter-inch 
 dice ; mince two of the whites tolerably small, 
 mix them lightly with the yolks, and stir the 
 whole into a third of a pint of melted butter or 
 white sauce. Serve as hot as possible. 
 
 n. Boil two eggs hard, and when quite cold, 
 cut the whites and yolks up separately ; mix 
 them together, put them into a very hot tureen, 
 and pour over them a quarter of a pint of drawn 
 butter (while it is boiling). Stir, and serve im- 
 mediately. 
 
 Scrambled Eggs. — Put in a frying-pan 
 enough butter to grease the bottom of the pan ; 
 break in the eggs carefully, without breaking 
 the yolks ; for each dozen eggs, add a table- 
 spoonful of butter; season with a very little 
 pepper and salt ; when the whites harden 
 slightly, stir the eggs from the bottom of the 
 pan, and continue to do so until they are suffi- 
 ciently cooked. When done, the yolks and 
 whites should be separate, though stirred to- 
 gether — marbled, in fact, and not mixed like 
 mashed eggs. 
 
 Stuffed Eggs. — Cut six hard-boiled eggs 
 in two lengthwise ; lift out the yolks' and mince- 
 them up fine with six or eight sprigs of parsley ; 
 add three ounces of butter and a slice (the size 
 of a saucer) of the soft part of bread, soaked in 
 milk and squeezed ; season with salt, pepper, 
 and a little grated nutmeg ; mix the whole to- 
 gether thoroughly. With this mixture fill the 
 cavity in the whites whence the yolks were 
 taken ; set these in a pan with a layer of pars- 
 ley, or spinach, on the bottom ; place for ten 
 minutes in an oven, and serve warm. 
 
 EGG-PUP.— Take /-Eggs, 2 ; ale, % pt; 
 white sugar, 1^ oz; nutmeg and cloves. 
 
 For each }i pt of the flip desired to be made, 
 take two eggs, and beat them up thoroughly with 
 an ounce and a half of white sugar, and a little 
 powdered nutmeg and cloves. While doing 
 this, heat half a pint of ale (a little brandy may 
 be added if the ale is not strong enough) ; and 
 when boiling hot stir it into the eggs, after 
 which pour the whole backwards and forwards 
 from the sauce-pan into a bowl and vice versa 
 until it thickens. If, from the coldness of the 
 atmosphere, this does not take place, it must be 
 put on the fire again and constantly stirred un- 
 til it does, which never fails in a few minutes. 
 
 EGG-NOGG.— Take .--Eggs, 5 ; sugar, 5 table- 
 spoonfuls 5 milk, 1 qt ; best brandy, ^ pt ; 
 nutmeg. 
 
 Stir the sugar and the yolks of the eggs to- 
 gether ; add the milk ; then the brandy ; and 
 lastly stir in the whites of three eggs, which 
 should previously have been whipped up stiff. 
 Flavor to taste with grated nutmeg. 
 
 EGG PLANT. — This vegetable is called 
 "guinea-squash " at the South. It is cultivated 
 exactly like the tomato, to which it is related 
 (which see), or like the squash. There are 
 
 several varieties of the egg plant, of which the 
 large, purple, oval-shaped kind is best for the 
 table. When fried, they have a taste resem- 
 bling that of the oyster, and they are much used 
 in soups, stews, etc. The white variety is much 
 smaller, about the size and shape, of a goose- 
 egg, and but seldom- used, being grown' rather 
 for ornament than utility. The egg plant is in 
 season from June to October. 
 
 Fried Egg Plant. — Select the large purple 
 kind, and one which feels firm when pressed ; 
 cut it crosswise into rather thick slices, pare 
 the skin off, and place them to soak for half an 
 hour in strong salt and water ; wipe each slice 
 dry with a napkin, dip it in egg, and then in 
 cracker-crumbs, and fry in hot lard until of a 
 nice crisp brown. 
 
 Stewed Egg Plant. — Put in a pot and stew 
 till soft ; after removing the skin, mash it with 
 butter and sweetherbs ; put it in a pan, grate 
 bread over the- top, and bake in a moderate 
 oven till brown. 
 
 Stuffed Egg-Plaht.---Soak apiece of the soft 
 part of bread in cold water, and then squeeze 
 the water out of it. Parboil the egg plants ten 
 minutes, split them in two lengthwise, and 
 scrape out the seeds. Put a piece of butter in 
 a sauce-pan, and when melted fry in it a bit of 
 chopped onion ; when the onion is fried; stir in 
 the soaked bread ; add salt, pepper, and grated 
 nutmeg to taste, and a little gravy; stir to- 
 gether for about one minute, and then remove 
 from the fire. Fill both halves of the egg 
 plants with this mixture, and put them in a pan 
 with the mixture upwards ; dust with bread- 
 crumbs, put a teaspoonful of butter on the top 
 of each, and bake till brown. Serve hot. 
 
 EGLANTINE. — A name for the sweet brier, 
 a well-known and delightfully flagrant-leaved 
 rose. It grows wild iririch pastures and neg- 
 lected fields throughout the United States, and 
 in favorable soil sometimes sends up shoots ten* 
 or twelve feet high, covered with harsh, crooked 
 prickles. It succeeds well in the garclen if 
 ample room and a deep rich soil are allowed it, 
 and in such cases it sometimes produces double 
 flowers. Eglantine grows readily from the 
 seeds, and sown in rows, the plants can' be 
 clipped into shape to form low and ornamental 
 hedges. Plant in early spring. The flowers, 
 which are borne most profusely on the lower 
 branches, are of a beautiful rosy color, and full 
 of fragrance ; but the chief perfUme of the 
 plant is in the foliage, its leaves being covered 
 with russet-colored glands, which, when slightly 
 bruised, emit a peculiar scent. 
 
 EIDER-DOWN. (See Down.) 
 
 ELDERBERRY.— This is the fruit of the 
 elder-tree which is found generally in damp 
 places, near streams of water and along the 
 shady side of old walls and fences. The ber- 
 ries are small, black, and of a pleasant flavor 
 when ripe, and are used for making pics, etc., 
 the well-known Elderberry wine, which is a 
 wholesome and agreeable beverage, and for 
 feeding birds. , Infusions of the flowers make 
 the Elder flower tea, which is a powerful pro- 
 
ELDERBERRY 
 
 EMETICS 
 
 191 
 
 moter of perspiration and of cuticular secre- 
 tions. The berries are in season in August 
 and September, and can generally be procured 
 in the markets. 
 
 Elderberry Wine. — Take .--Elderberries 
 (ripe) ; water ; sugar ; cloves ; ginger ; yeast. 
 
 Select ripe and fresh berries, . strip them 
 clean from the stalks, and measure them into a 
 tub or large earthen jar; pour boiling water 
 upon them in the proportion of two gallons to 
 three of berries, press them down into the 
 liquor, cover them closely, and let them stand 
 until the following day ; then strain the juice 
 from the fruit through a sieve or cloth, and 
 when this is done squeeze from the berries the 
 greater part of the remaining juice ; mix it with 
 that which was first poured off, measure the 
 whole, and for every gallon add three pounds 
 of sugar, three-quarters of an ounce of cloves, 
 and one ounce of ginger ; boil twenty minutes, 
 keeping it thoroughly skimmed, and remove 
 from the fire. When about milk-warm, put it 
 into a perfectly dry and sweet cask, fill this 
 entirely, and pour very gently into the bung- 
 hole a tablespoonful of new yeast mixed with 
 half a teacupful of the wine. When fermen- 
 tation ceases, paste a stiff brown paper over 
 the bunghole ; after that it will be fit for use in 
 about eight weeks, but will keep for years. 
 
 II. Take /-Elderberries ; water ; sugar ; rai- 
 sins; brandy (if wanted). 
 
 Take elderberries that are quite ripe, put 
 them into a pan and bake them in an oven along 
 with the bread; then strain the juice from 
 them- To six gallons of water put three pounds 
 of moist sugar, boil it one hour and strain it ; 
 when it is cool,- add one quart of the elder-juice, 
 to every gallon of liquor ; spread a toast thickly 
 with yeast, put it in, and let it stand for a 
 week ; then put the wine into a cask, and for 
 every gallon add one pound of raisins. A pint 
 of brandy to every three gallons of wine will 
 be an improvement. 
 
 m. (White Berries.) — Take .--White elderber- 
 ries ; lump sugar ; yeast ; Malaga raisins ; lemons. 
 
 To a quart of white berries add a quart of 
 water, boil it half an hour, press it through a 
 sieve, but do not press the berries ; to each gal- 
 lon of this liquor put three pounds of lump 
 sugar; let it boil, skim it, and when milk- 
 warm work it with a tablespoonful of yeast for 
 five days, stirring it two or three times a day; 
 to five gallons of the liquor put three pounds 
 of Malaga raisins, chopped ; put the whole into 
 a cask which has been previously washed with 
 brandy ; stop up the bunghole when the wine 
 has done working, and to each gallon add the 
 rind and juice of a lemon. 
 
 Elder-Flower Wine. — 7«fe.--Elder-flowers ; 
 water ; sugar ; yeast. 
 
 To every gallon of water put four pounds of 
 sugar, hair a pint of elder-flowers, not pressed 
 down, and one tablespoonful of yeast. Mix 
 these together, and put them in a cask ; stir 
 them every morning for a week and then stop 
 the bung up close ; it will be ready to bottle in 
 six weeks. This is a delicious, wine. 
 
 EMBROCATIONS. — Applications intended 
 to relieve local pains, either by counter-irrita- 
 tion or by the anodyne effects of their ingre- 
 dients, or by aiding the friction which cannot 
 long be maintained without some such applica- 
 tion. 
 
 (a) Liquor of ammonia, tincture of opium, 
 spirits of turpentine, and olive oil, of each equal 
 parts. Useful for rheumatism or any local pains. 
 
 (d) Flour of mustard, y& ounce ; vinegar, 
 boiling, 3 ounces. Mix, and rub into the parts 
 to prpduce counter-irritation. 
 
 (c) Laudanum, chloroform and soap liniment, 
 in equal proportions, will often relieve local 
 pains. 
 
 (d) Chloroform alone may be applied, sprink- 
 led on a piece of spongio-piline (to be had at 
 the drug stores), and applied to the parts affect- 
 ed with neuralgia. Care must be taken not to 
 inhale the vapor too long. 
 
 (e) All embrocations may be applied with 
 good effect by wetting with them the inner 
 surface of spongio-piline, and keeping it to the 
 part. In this way, as the ammonia cannot 
 evaporate, embrocations made with it are much 
 more active.- 
 
 EMERY. — A variety of corundum, the hard- 
 est known substance except diamond. It is 
 bruised and ground to powder in a powerful 
 stamping mill, and is then sifted into various 
 degrees of fineness. It is very useful in the 
 household for scouring and polishing furniture 
 and the like, and for rubbing the rust out of 
 metals. Emery paper is made of various de- 
 grees of fineness, in the same way as sand- 
 paper, and is more convenient than the powder 
 of emery. Emery cloth is much superior to 
 the paper for cleaning utensils of iron and steel. 
 The paper is so brittle that it will not hold 
 together after having been used a little while, 
 and, unfortunately, this happens just when its 
 quality as a polisher is best, from the coarse 
 grains having been rubbed off ; by substituting 
 the cheapest kind of calico for paper, an article 
 has been produced, the durability of which 
 more than compensates for the additional cost. 
 The most common use of the emery powder is 
 for cleaning and sharpening needles in sewing ; 
 for this purpose, the finest powder is best. ■ 
 
 EMETICS. — Medicines used to produce 
 vomiting ; but they should be used rarely, ex- 
 cept under medical advice. When, however, a 
 person is known to have swallowed any foreign 
 substance, or to have evidently disordered the 
 stomach by improper food recently taken, a 
 simple emetic is quite justifiable, or in case of 
 croup, when no time is to be lost, it may be had 
 recourse to. The only safe drug for this pur- 
 pose is powdered ipecacuanha and syrup of ipe- 
 cacuanha, which may be given in doses pro- 
 portionate to age, and mustard. 
 
 (a) Powdered ipecacuanha, 1 5 to 30 grains. ' 
 
 (6) Syrup' of ipecacuanha, 10 drops to atea- 
 spoonful. 
 
 (c) A teaspoonful ' of mustard mixed in a 
 pint of water, and taken in four portions, at in- 
 tervals of a few minutes. 
 
192 
 
 EMOLLIENTS 
 
 ENTREES 
 
 \d) The above doses may be repeated every 
 fifteen minutes till vomiting is produced. 
 
 (<?) Tickling the throat with a feather is some- 
 times efficacious, especially when, as in poison- 
 ing, haste is desirable. 
 
 EMOLLIENTS. — Those remedies which re- 
 lax the tone of the blood vessels of parts. 
 Poultices and warm water fomentations are 
 chiefly those which may be adopted in domestic 
 practice, and they will be found serviceable in 
 many slight cases of inflammation from various 
 causes. Bread or linseed meal poultice is an 
 excellent emollient, as also is the fomentation 
 made with poppyheads, and applied by means 
 of flannel wrung out in it. 
 
 EMULSIONS. — An emulsion is an oily 
 substance suspended in some fluid capable of 
 holding in a state of minute subdivision. Thus, 
 castor oil may be rubbed down with yolk of egg, 
 or milk, or mucilage and syrup. A pleasant 
 cough emulsion is made from almonds, gum 
 arabic, sugar, water, and a little tolu, paregoric, 
 and sweet spirits of nitre. 
 
 ENDIVE, or Chicory, or Succory. — There 
 are several varieties of this plant, of which the 
 curled are found the most numerous. The 
 green curled is crisp and tender ; but the white 
 curled is more so, but less hardy, and 'usually 
 quite scarce. The broad-leaved Batavian — call- 
 ed by the French scaroll — is much cultivated, 
 but used principally by the French and Germans. 
 The leaves only are used in soups, stews, 
 roasts, salads, etc. In season from September 
 to March. For the Wild Endive, see Chic- 
 ory. 
 
 Salad (Endive) — In its unbleached state, en- 
 dive is highly bitter to the taste, and it must be 
 bleached by covering up with an earthen pot, 
 or storing it in a dark cellar, before it is fit for 
 a salad. Prepare and dress same as lettuce. 
 
 Stewed Endive. — Wash and drain ; put it 
 in boiling water for about one minute, and 
 drain it again. Put it into a stew-pan with a 
 little broth, and simmer till tender ; then add a 
 little gravy, season to taste with salt and pep- 
 per and serve. The wild chicory may be pre- 
 pared in the same way. 
 
 ENTREES.— A technical term in French 
 cookery applied to what are commonly called 
 " made dishes." They are used to supplement 
 the regular dishes of meat, etc., and in a regu- 
 lar dinner are usually brought in with the third 
 or fourth course, or between them. They are 
 also valuable as a means of enabling cooked 
 food to reappear in a novel and economical 
 form ; they will often serve as the basis of a 
 quiet dinner, and above all for invalids, seden- 
 tary people, and convalescents, for whom some- 
 thing, light and tasty is desirable* which will ex- 
 cite them to eat a little without making them feel 
 afterwards as if they had overtasked their diges- 
 tive powers. We shall not give here a long list 
 o(f>iti:eer, because they will be found throughout 
 the work under the ingredients of which they 
 are chiefly; composed. A few, however, will be 
 brought together, if only to show what we 
 mean and what may be done in this line — for 
 
 every one seems to like "made dishes," 
 properly prepared. 
 
 Beef Cakes. — For a side dish. — » Pound 
 some beef that is underdone with fat bacon 
 or ham ; season with salt, pepper, and a 
 little onion 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 Olives. — Cut slices of be,ef (either 
 raw or cooked), an inch thick and four inches 
 square ; lay - them on a forcemeat of bread- 
 crumbs, a little suet or fat, shalot, pepper and 
 salt. Roll 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 spoonful or two of water, and 
 stew them till tender. 
 
 Bubble and Squeak. — Boil and drain : 
 then chop and fry, some cabbage, with a little 
 butter or drippings, pepper and salt ; lay on it 
 slices of underdone beef, lightly fried, and sea- 
 soned with pepper and salt. ,-, 
 
 Bird's Nest. — Eggs boiled hard, the shells 
 removed,.,and each surrounded with forcemeat; 
 after which they are fried or baked brown, 
 and cut in half and laid in the dish with gravy. 
 
 Calf's Head, Hashed. — Boil the head- m 
 soft water, or as directed under Calf's Head, 
 Take the meat from the bones, and cut it into 
 thin bits ; then take, of the water it was boiled 
 in, enough to stew it till the meat is thoroughly 
 hot. Work half a pound of butter well with half 
 a gill of flour, and mix with it a tablespoonful of 
 the essence of anchovies, three Hades of 
 mace, a little nutmeg, and pepper and- salt. 
 Add this to the meat, and mix well together. 
 Take the yoke of an egg, well beaten, stir it 
 up with half a pint of cream, and add it to 
 the hash. Stew till the meat is quite tender; 
 then remove, squeeze in the juice of a lemon, 
 and garnish with egg-balls and balls of forde- 
 meat. 
 
 Chicken or Rabbit Curry. — i. Cut up a 
 chicken or young rabbit — if chicken, take off 
 the skin. Roll-each piece in a mixture of half 
 an ounce of curry-powder and a tablespoonful 
 of flour. "Slice two or three onions and fry 
 them in butter to a light brown ; then add the 
 meat, and fry all together till the meat begins 
 to brown. Put all into a stew-pan, and pour in 
 just enough boiling water to cover it ; simmer 
 gently two or three hours ; if too thick, add 
 more water half an hour before serving. If 
 the meat has been dressed before, a little 
 broth will be better than water ; but the curry 
 is richer when made of fresh meat. 
 
 Boiled rice is usually served with curry. A 
 common practice is to pile the rice round the 
 dish, and put the curry in the middle ; the bet- 
 ter way is to serve them on separate dishes so 
 that one may be eaten without the other. 
 
 2. Take two tablespoonfuls of curry-powder, 
 and mix with it a teacupful of water, half a 
 teacupful of vinegar, and a dessertspoonful of 
 salt. Stew slowly for an hour, and when it be- 
 comes too thick, add a little more vinegar and 
 
ENTREES 
 
 193 
 
 water. .About three-quarters.of an hour before 
 dinner put in the fowl, veal, mutton, or fish, cut 
 into square pieces, and previously fried to a 
 pale brown, with six large onions sliced thin. 
 Then stew the whole together till the meat be- 
 comes quite tender. 
 
 Meat Balls.— Chop up the meat (any kind 
 will do) as fine as for sausages ; mix it with a 
 small quantity of bread-crumbs, mace, cloves, 
 pepper and salt, all pounded well ; stir them to- 
 gether with one egg, and make into balls about 
 the size of a goose's egg. Roll in a mixture 
 of bread-crumbs and egg, and fry to a light 
 brown ; dish them into gravy flavored with wal- 
 nut catsup. 
 
 Pillaw. — Put one measure of well-washed 
 rice to three measures of water, with a pinch 
 of saU, and boil till done. Drain the rice, and 
 spread it on the dish ; on this put a layer of 
 mixed vegetables (whatever is in season), made 
 into a ragout, thickened with egg-yolk and sea- 
 soned with pepper, salt, and cayenne ; cover 
 with another layer of the rice, into which thrust 
 five bits of butter as big as a. filbert. Glaze 
 the' top with white of eggs ; set the dish in a 
 brisk oven for five minutes, and serve. 
 
 Pillaw (Turkish,; with meat). — Take one 
 measure of well-washed rice and three meas- 
 ures of good broth ; set them over a brisk fire, 
 in a stew-pan with a close-fitting lid. When it 
 begins to boil, steep two or three threads of 
 saffron in a teacupful of warm broth; when 
 v/cll-infused, pour it into the stew-pan and let 
 all boil," closely covered. When the rice is 
 cooked, spread it on a dish ; on this put a layer 
 of ragout and any meat, fowl, or game ; cover 
 with another layer of the rice, and pour over 
 the whole a tablespoonful of melted butter. 
 
 Salmagundy. — This is a very pretty dish, if 
 in nice shape, and if the colors of the ingredi- 
 ents are varied. For this purpose chop sepa- 
 rately the white parts of cold chicken or veal, 
 eggs boiled hard and whites and yolks chopped 
 separately, parsley, half a dozen anchovies, 
 beet-root, red pickled cabbage, ham and grated 
 tongue, or anything well flavored and of a good 
 color. Some people like a small proportion of 
 onion, but it had better be left out. A saucer, 
 large teacup, or any other base must be put into 
 a small dish ; then make rows around it wide 
 at the bottom, and growing smaller towards the 
 top, choosing such of the ingredients for each 
 row as will most vary the colors. At the top a 
 little sprig of curled parsley may be stuck in. 
 Or, without anything in the dish, the salma- 
 gundy 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 should have 
 but one ingredient. Garnish between with 
 curled parsley. Pour a salad dressing over all. 
 
 Sausage Side Dish. — Potatoes nicely mash- 
 ed, and shaped in a basin or deep pie-dish, 
 turned out and covered with sausages, all the 
 ties crossing at the top. Help a sausage and a 
 spoonful of potatoes to each plate. 
 
 Sweetbreads. — Several excellent entrees are 
 13 
 
 made of sweetbreads. For them, see Sweet- 
 bread. 
 
 Veal Balls. — Take two ounces of beef suet ; 
 two ounces of veal, minced fine ; the yolks of 
 one raw and one boiled egg ; one small onion ; 
 salt, pepper, mace, nutmeg, and lemon-peel to 
 taste. Beat them all well together ; make into 
 balls ; fry to a light brown, and serve in gravy. 
 
 Veal Cake. — I. Take the best end of a 
 breast of veal, bone it and cut it into small 
 pieces ; boil two or three eggs hard, divide the 
 yolks, and cut the whites into pieces ; take two 
 anchovies ; some parsley chopped fine, ham, 
 rather lean, cut into thin slices, season these 
 well with cayenne, black pepper, salt, and nut- 
 meg ; put in a layer of veal, parsley, ham, etc., 
 till the deep dish is full ; pour a cup of water 
 over it and' the bones at the top ; cover it close 
 down, and bake it in a slow, oven for four 
 hours ; take the bones off when it comes out, 
 and turn it out when cold. 
 
 n. Take the thick part of a leg of veal, free 
 from $kin and sinews, and some good fresh suet 
 or marrow, with a little bit of clear fat bacon. 
 Beat it in a marble mortar till it comes to a 
 paste. Season with white pepper, cayenne, 
 salt, nutmeg, and mace, and, if it is liked, with 
 a little lemon peel. Make it up in cakes about 
 the size of a biscuit ; fry them in clear dripping 
 till they become of a nice light brown. Serve 
 them up with white sauce, which must not be 
 put over them. This makes a pretty corner 
 dish; or will serve for first or second course for 
 a Small dinner-party. 
 
 Veal Olives. — Take eight or ten cutlets ; 
 dip them in yolks of egg beaten up; season 
 with pepper and salt, and lay over them a little 
 forcemeat; roll them up and tie them with a 
 thread (which is to be removed before serving), 
 and fry them in lard or fat ; then put them in a 
 stew-pan with some good gravy, an anchovy, 
 pepper, and mace ; make some balls of flour or 
 Indian meal, boil them a little, and put them 
 in ; thicken with flour and butter. 
 
 Vol-au-Vent. — As a vol-au-vent may be 
 made of anything, and must contain a variety 
 of ingredients, it is an economical way of using 
 up in an acceptable way many little remnants 
 which would otherwise be wasted. The house- 
 keeper, on looking over the contents of her 
 larder, can often out of them compose an 
 original vol-au-vent. Bits of cold fowl, pigeon, 
 meat, game, livers of ducks, chickens or geese, 
 kidneys, portions of sausage, Stuffing, and 
 forcemeat ; unused oyster, caper, shrimp, or 
 anchovy sauce, etc., etc., will, with judicious 
 additions, costing little, constitute a dish pleas- 
 ing to the eye as well as to the palate. 
 After selecting the ingredients, mix well to- 
 gether ; season to taste with salt, pepper, and 
 spices ; put into a stew-pan with a little gravy 
 or broth, and stew until done. Meat *vols-;au- 
 vent may have their character varied by 
 flavoring with Worcestershire or other sauce, 
 truffles, lemon peel, or even a dish of curry- 
 powder. When done it is ready to go into 
 the crust. 
 
194 
 
 EPILEPSY 
 
 ERMINE 
 
 Making the crust of the vol-au vent is one of 
 the things which require to be seen done, It 
 is thus performed : — Roll out the lightest possi- 
 ble puff-paste to'' three-quarters, or one inch 
 in thickess. Lay it on an iron oven-plate. A 
 sauce-pan lid will serve to cut out the required 
 circle'. Trim away the rest of the paste, which 
 will serve for patties or garnishing. Trace, 
 with a knife heated in hot water (to prevent the 
 paste from sticking to it), a smaller inner circle 
 within it, to form the lid of the vol-au-vent, 
 leaving an edge about an inch broad, and mak- 
 ing your knife penetrate to nearly half the 
 thickness of the paste. The surface of the 
 whole may be glazed with egg, or otherwise 
 
 A Vol-au-vent. , 
 
 decorated. Put into a brisk oven ; when, if 
 the puff-paste has been well-made, the whole 
 ought to rise to the height of three or four 
 inches. When well risen, and of a nice light 
 brown, take out, lift the cover immediately, and 
 with your knife remove the underdone paste or 
 crumb within, leaving the hollow which is to 
 receive your stew, and taking care not to make 
 any leaks in it. But to accomplish this well 
 is one of the nicest operations in pastry-cook- 
 ing. An ornamental vol-aii-vent taay be made 
 in a mould, as shown in above cut. See Cro- 
 quettes, Lamb Chops, Sweet Breads and 
 Vols au vent. 
 
 ENTREMETS.— A French term applied to all 
 dishes of vegetables ; all salads of greens ; all 
 omelettes, except those of ham, bacon, salt pork, 
 and kidneys ; macaroni, rice, eggs, etc. Also 
 to all sweet dishes, such as cakes, pies, com- 
 p6tes, puddings, and cheese. 
 
 EPILEPSY. — A disease, the exact cause 
 of which is not known, but of which the main 
 features are sudden loss of consciousness, and 
 convulsions, lasting a longer or shorter period. 
 The attack begins with a sudden pallor of 
 countenance, and a fixed expression of face. 
 Sometimes there is simply a shriek and the 
 patient falls to the ground violently convulsed. 
 There is usually foaming at the mouth ; the 
 tongue is thrust forward, and sometimes badly 
 lacerated by the teeth. The eyes are generally 
 fixed, but sometimes roll continuously and are 
 quite insensible. The face becomes purple, 
 and breathing is frequently suspended for a 
 time. The bowels and bladder may discharge 
 their contents. The convulsions may affect 
 any or all parts of the body ; usually one side 
 is worst. Gradually they pass off, and the 
 patient remains quiet and apparently insensi- 
 ble ; this may pass into sound sleep, from which 
 he may recover, knowing nothing of "what has 
 
 occurred, except by the pain from straining Tiis 
 muscles and from the lacerated tongue... Gen- 
 erally, too, there is headache. The fit may 
 last from a few minutes to half an hour, and 
 may recur as often as twice in one day, though 
 ordinarily not for very long intervals. The 
 attacks, however, have a tendency to recur #nd 
 ultimately affect the mental powers. The ap- 
 pearance of confirmed epileptics is very, strik- 
 ing: they have a stolid, immobile look, are 
 usually very stupid, and very likely also their 
 moral perceptions are obtuse. Epileptic maniacs 
 are an extremely dangerous set. Often in thema 
 fit of violence will take the place of a true epilep- 
 tic paroxysm, and they are always dangerous 
 before and after the onset of a paroxysm ; it is 
 at these times that the homicidal impulse is 
 strongest. Epilepsy is often hereditary, but it 
 may be induced by a variety of causes. Epilep- 
 tiform convulsions are not, however, to be con- 
 founded with true epilepsy. Such often occur 
 as the result of mental over-work, indigestion, 
 etc., but when the cause is removed they have 
 no tendency to recur as in the case of true 
 epilepsy. 
 
 Treatment. — The treatment of epilepsy re- 
 solves itself practically into what is best to be 
 done in the intervals between the fits. During 
 the paroxysm, great care should be taken .that 
 the patient does not hurt himself, but otherwise 
 he should be let alone. The great remedy for 
 epilepsy at present is bromide of potassium in 
 full doses. To begin", the patient ought to 
 have at least 10 or 15 grains three times a day, 
 going up to 30 or 40, or even 60 for a dose, if 
 necessary. This does good in a great majority 
 of cases, but' in some it does not. In these, 
 strychnine or nux-vomica is sometimes given 
 with advantage, but must be used cautiously, 
 and ought never to be given at all without a 
 physician's prescription. At the same time 
 every effort must be made to improve the gen- 
 eral health. 
 
 EPSOM SALTS.— This is a simple but 
 most useful remedy. In ordinary doses, the 
 Epsom "salts act as a saline purgative, giving 
 rise to a speedy and free watery evacuation of 
 the bowels. Two drachms or half an ounce in 
 a teacupful of water is the dose commonly 
 required ; but as constipation sometimes fol- 
 lows its use in this way, it is perhaps better to 
 take smaller doses, daily repeated for a time. 
 The addition of a few drops of dilute 'sul- 
 phuric acid renders the salt more palatable. 
 In this way it is best given in the morningls, 
 and is an exceedingly valuable remedy for those 
 whose livers are habitually what is called 
 torpid— that is, where there is a tendency to 
 biliousness, with irregular bowels and high- 
 colored urine, such as occurs in men who live 
 too highly. > 
 
 ERMINE.— The fur of the ermine, an ani- 
 mal of the weasel family; native of all the 
 northern parts of the world. It is a deli- 
 cate white in color, artd is one of the most 
 expensive of furs. The pale cream-colored 
 jare' considered choicest, but' those of a de- 
 
ERYSIPELAS 
 
 cjcjed yellowish tinge ar.e the least desir- 
 able. 
 
 To Clean.— Dust the furs well with a soft 
 flannel; then rub into them witji the flannel 
 fine wheat flour ; shake out the flour, and rub 
 with a clean flannel till all is removed. Rub 
 the fur always against the grain. 
 
 ERUPTIONS. (See Rash.) 
 
 ERYSIPELAS. — This is often classed 
 among the skin diseases, but it is too clearly a 
 constitutional attack of a feverish nature to be 
 omitted from the list of fevers— though one of 
 its essential characteristics is an inflammation 
 of the skin. It is of two kinds : I. Occurring 
 in consequence of injuries, called traumatic. 1 1. 
 Independant of any recognizable injury, called 
 idiopathic. Erysipelas usually attacks the 
 headand face ; but it also occurs" in other parts 
 of the body. The local inflammation is pre- 
 ceded and accompanied by fever, and there are 
 generally certain premonitory symptoms that 
 precede the outbreak of the disease; the 
 patient feels sick — shivery, feeble, languid, and 
 drowsy. After these symptoms have continued 
 for some time, a red spot appears on some part 
 of the body, accompanied with burning heat 
 and tingling. The skin is red, and this redness 
 spreads rapidly ; it is accompanied with swel- 
 ling, variable in amount, but often very con- 
 siderable. When it attacks the face, the 
 appearance of the face is completely altered 
 By the swelling ; all the features are confused, 
 the eyes are concealed, the expression dis^ 
 tor,tedj the sufferer would not be recognized 
 by his nearest friends. With all this there is a 
 high fever, with quick full pulse, thirst, vomit- 
 ing, violent shivering, constipation, and, at a 
 later stage, sinking and exhaustion. Many 
 mistakes are made relative to this disease even 
 by professional men, who confound it with 
 chronic eruptions of a different character, 
 though presenting a somewhat similar ap- 
 pearance. True erysipelas, as we have said, 
 is always attended with more or less fever ; and 
 its attack is sudden, running a comparatively 
 rapid course, and requiring immediate atten- 
 tion. The peculiarity of the eruption is that it 
 has always a defined and raised edge, — so that 
 by the touch alone a practised hand can dis- 
 tinguish a case of erysipelas in a moment. 
 There is a great tendency to spread, and some- 
 times the course is very rapid from one part to 
 the other. Erysipelas of the scalp is attended 
 with risk to the brain, and should always be 
 treated with promptness by the best attainable 
 medical skill. In most cases, yescicles of a 
 considerable size make their appearance, and as 
 the inflammation subsides the cuticle peels off 
 in large thick scales. 
 
 •Treatment. — -There are various modes of 
 treating erysipelas, but the disease is of such 
 an urgent nature that no one ought, after a 
 knowledge of its presence, to delay a moment 
 in calling in medical aid. In general moderate 
 purgatives, diaphoretics, and strict confinement 
 to bed, are to be adopted. The muriat.ed tine- 
 
 ESSENCES 
 
 195 
 
 sweetened water every 3 to 4 hours, is regarded 
 as a specific by many physicians. In crdcr to 
 allay the local irritation, it is recommended to 
 wash the part from time to time in warm milk 
 and water. One of, the topical applicaticns 
 which has been recommended is an acidulated 
 solution of nitrate of silver. The solution is 
 made with one drachm of nitrate of silver, ten 
 drops of nitric acid, and an ounce of distilled 
 water. This is pencilled over the inflamed 
 parts, extending to a little beyond them, and 
 left to dry; it blackens the skin at the time, 
 but the cuticle peels off in a few days, and 
 leaves the surface healthy. - Collodion is like- 
 wise a good local remedy. Erysipelas is con- 
 tagious, and its spread, must be provided against 
 by ventilation and scrupulous cleanliness. 
 ESCHALOT. (See Shallot). 
 ESSENCES. — Essences and essential oils 
 have now become one of the essentials of good 
 cookery, and enter into a large proportion of 
 cooking receipts. Most of them may be had 
 at the druggists and grocers, but they are much 
 better made at home, and require little trouble 
 in the preparation. Some of them, however, 
 require a still ; and if such a thing is not at 
 hand, it is necessary to buy them. We give a 
 list of those that can easily be made. They 
 must all be bottled and kept tightly corked. 
 
 Allspice (Essence of).— Oil of allspice, 
 twenty drops ; proof spirit, one ounce. Mix. 
 Almonds (Essence of Bitter). — Essential 
 oil of bitter almonds, one drachm ; proof spirit, 
 seven drachms. Mix. This must be used 
 with great caution as it is poisonous in doses 
 above ten or twelve drops. 
 
 Caraway (Essence of). — Oil of caraway, 
 one drachm ; proof spirit, four drachms. Mix. 
 Celery (Tincture of).— Celery seed, bruised, 
 half an ounce ; spirits of wine, two ounces. 
 Put it into a bottle, cork it, and stand it near 
 the fire for three or four days. A few drops 
 will flavbf'a bowl of broth, and greatly improve 
 soups, etc. The seeds ought to be kept' for boil- 
 ing in soups if the tincture is not approved of. 
 Cinnamon (Essence of).— Oil of cinna- 
 mon, twenty drops ; proof spirit, one ounce. 
 Mix. 
 
 Citron (Essence of). — Oil of citron, thirty 
 drops ; proof spirit, one ounce. Mix. This is 
 an excellent addition to punch. 
 
 Cloves (Essence of). — Oil of cloves, twenty 
 drops ; proof spirit, one ounce. Mix. 
 
 Or, infuse a quarter of an ounce of the cloves 
 themselves in two ounces of proof spirits for a 
 fortnight ; then strain. 
 
 Cochineal (Tincture of). — Cochineal, ten 
 grains ; proof spirit, one ounce. Mix in a 
 glass bottle, and steep. The cochineal, unless 
 powdered, takes a long time to dissolve, and 
 the bottle must be frequently shaken. 
 
 Ginger (Essence of). — Bruised ginger, one' 
 ounce; proof spirit, one pint. Digest, ar.d 
 strain. 
 
 Mace (Essence of). — Oil of mace, twenty 
 drops ; proof spirit, one ounce. Mix. Useful 
 
 ture of iron, given 20 drops in a wineglass of | for flavoring sweets and white sauces, etc. 
 
196 
 
 ESSENCES 
 
 EXERCISE 
 
 Or, proceed as for essence of cloves. 
 
 Marjoram (Essence of). — Oil of marjoram, 
 twenty drops ; proof spirit, one ounce. Mix. 
 Useful for flavoring gravy. 
 
 Nutmeg (Essence of). — Oil of nutmeg, 
 twenty drops; proof spirit, one ounce. Mix. 
 
 Orange or Lemon Feel (Essence of). — Rub 
 the yellow side of the peel of fresh lemons or 
 oranges with lumps of white sugar, and when 
 saturated, press into a wide-mouthed bottle and 
 cork. This is much superior in flavor to the 
 dried peel. 
 
 Orange or Lemon Peel (Tincture of). — 
 Orange or lemon peel, sliced thin, four ounces ; 
 proof spirit, four ounces ; water, six ounces. 
 Soak for 48 hours, and strain. 
 
 Savory Spices (Essence of). — Black pep- 
 per, one ounce; powdered allspice, half an 
 ounce ; grated nutmeg, quarter of an ounce ; 
 proof spirit, one pint. Mix and steep ten 
 days, then decant. 
 
 Sweet Marjoram (Essence of). — Tops of 
 sweet marjoram, one pound ; proof spirit, one 
 gallon ; water, half a gallon. Steep a couple 
 of days, and then boil off one gallon. Useful 
 to flavor stews and sauces. 
 
 ETHER. — Sulphuric ether, the form in which 
 ether is generally used, is employed in medical 
 practice as a narcotic, antispasmodic, and stimu- 
 lant ; a teaspoonful in a glass of white wine is 
 recommended by Dr. Brand as a remedy forsea- 
 sickness. It is a specific in nervous headaches ; 
 in burns and scalds it is applied as a refrigerant. 
 Its most important use, however, is as an anaes- 
 thetic ; and experiment has proved that it is the 
 safest yet discovered. Like chloroform, and for 
 like reasons, either should be used with great 
 caution — rarely except under medical advice. 
 
 EVERTON TAFFY. (See Candy.) 
 
 EXERCISE. — Bodily exercise is absolutely 
 essential to the maintenance of good health. 
 The human body may be regarded as a complex 
 machine, the various parts of which are so 
 beautifully adapted to each other, that, if one 
 be disturbed, all must suffer. The bones and 
 muscles are the portions of the frame on which 
 motion most depends. There are four hundred 
 muscles in the body, each of which has certain 
 functions to perform that cannot be disturbed 
 without danger to the whole, and it is a' wise 
 provision of nature that the more these muscles 
 are exercised the stronger do they become ; 
 hence it is that laborers are stronger and more 
 muscular than persons whose lives are passed 
 in easy or sedentary occupations. Besides 
 strengthening the limbs, muscular exercise has 
 a most beneficial influence on respiration and 
 the circulation of the blood.. Says a distin- 
 guished medical writer : — " Exercise tells by 
 inciting both heart and lungs* to increased action 
 and energy, and this, done in a pure air, is great 
 gain. to the purification of the blood;' but ex- 
 ercise does much more, for not only are the 
 lungs, with their large capacity for air, great 
 purifiers, but the skin is little less effective to- 
 wards the same end. All know the palpable 
 effect of exercise upon the skin ; but many are 
 
 not aware that the sensible perspiration. Is but 
 an increase of an insensible perspiration which 
 is unceasingly poured out from myriads of little 
 pores — the mouths of the sweat glands and the 
 oil glands of the skin. The ordinary insensi- 
 ble perspiration is continually freeing us from 
 a mass of impurity which cannot be retained 
 in our system without injury. Convert the in- 
 sensible perspiration into sensible, by exercise, 
 and produce moderate sweating, and if the 
 clothing be rational, you will give off, to the 
 winds the cause of many a headache and 
 gloomy thoughts. Now this increased skin 
 secretion must come from somewhere ; and so 
 it does, for the increased exertion causes in- 
 creased wear and tear of system; every step 
 works up tissue ; and muscles, blood-vessels, 
 nerves, are all used quicker than when there 
 is no action. Off go these used-up matters, 
 probably the worst first, through lungs and 
 skin, as fast as they can, and the man begins 
 to feel this waste, for from all sides there are 
 telegraphs to the stomach for supplies, and he 
 finds himself getting excessively hungry, the 
 dinner hour very welcome, and the formerly 
 capricious stomach ready for anything ; and so 
 new supplies go in to supply the place of the 
 old used-up works, and the physical man is 
 greatly renovated — taken to pieces, as it were, 
 and built up again." By proper exercise is 
 meant the use of all the muscles in the bodj, 
 not to any immoderate degree, but sufficiently 
 to keep them in good condition, and to render 
 the discharge of their several functions easy 
 and pleasant. Hardly any kind of exercise 
 can be considered as by itself doing this, 
 though to read the advertisements of the va- 
 rious "lifting machines," a credulous person 
 might think' one had been discovered. The 
 lifting machines are good things, though, after 
 the user has recovered from the strain that 
 ambition always leads him to give himself at 
 first. For persons of ordinary strength, the 
 most convenient one yet invented (summer of 
 1876), is probably Johnson's. For neatness 
 and compactness it is unrivalled. The writer 
 uses it. Walking, which is, on the whole, the 
 best exercise, if one has the time, employs 
 the legs much more than the arms. Rowing, 
 again, exercises the chest and arms more than 
 other parts : taken in moderation and com- 
 bined with walking, there is no better exercise 
 than rowing. Horse-back riding is very good, 
 and in some particular cases remarkably 
 useful, and probably calls into play more 
 muscles than any other exercise outside of 
 the gymnasium, or than most single ones in 
 it; it should be combined, however, with 
 others. The college students have lately dis- 
 covered that "passing the ball " (i.e. throwing 
 from one to another and catching it), is a sov- 
 ereign exercise. A better can hardly be 
 imagined ; it uses all the limbs in almost all 
 conceivable positions. For those predisposed 
 to any diseases of the chest, reading aloud 
 and singing are among the best exercises 
 that can be taken ; they call into play many 
 
EXPECTORANTS 
 
 EYE 
 
 197 
 
 muscles, and cause a more rapid transmission 
 of blood through the lungs. All exercises, 
 however, must be regulated by certain rules, 
 the principal o£ which is to avoid carrying it to 
 excess — to proportion it always to the state and 
 the previous habit of the individual. Active 
 exercise should be avoided immediately after 
 a meal, as by diverting blood away from the 
 digestive organs into the muscles, it tends to 
 suspend digestion. In the next place, it is a 
 mistake to consider the labor of the day as 
 equivalent to exercise. Work, generally speak- 
 ing, is a mere routine process, carried on, with 
 but little variety of circumstances, in a con- 
 fined atmosphere. To derive the greatest 
 amount of good from exercise it must be out 
 of doors, must be combined with amusement, 
 and be made generally pleasurable and recrea- 
 tive. As a rule, every one should take at least 
 two hours exercise out of doors everyday; but 
 this should be so arranged as neither to excite 
 the mind beyond the point of pleasureable in- 
 terest, nor to degenerate into mere routine. 
 
 EXPECTORANTS.'— Medicines which ex- 
 cite and promote a discharge of mucus from 
 the lining membrane of the bronchial tubes, 
 given with the idea of thereby relieving inflam- 
 mation or irritation. They act in two ways : 
 first, by removing the constriction of those ves- 
 sels, on which the principle of nausea seems to 
 act; and secondly, by stimulating the . vessels. 
 <By this latter method the natural secretions, 
 when deficient, are restored : or when they are 
 in an unhealthy state they are changed to a 
 natural condition. « 
 
 (a) Ipecacuanha wine, 3 drachms ; syrup of 
 tolu, S drachms ; mucilage of acacia, 1 ounce ; 
 water, 6 ounces. Mix, and give two tablespoon- 
 fuls every four hours. 
 
 (6) Pill of squill and compound ipecacuanha 
 powder, I drachm of each. Mix and divide into 
 24 pills, one to be taken every four or six hours, 
 (c) I?? Tinct. Serpentarise. 
 Syr. Scillas, of each 1 drachm. 
 Syr. Ipecac — 2 drachms. 
 Syr. Tolu. 
 
 Tinct. Opii Camp, of each 6 drachms. 
 Chloroform, 10 drops. 
 
 Shake — Teaspoonful every 3 or 4 hours for 
 cough. 
 
 (a) Powdered ipecacuanha, I grain, and 
 powdered opium,, half a grain, made into a pill 
 and given at night is sometimes useful for 
 quieting those troublesome coughs which come 
 on at that time ; but it must only be given to 
 those who are known to be able to take opium. 
 EXTRACT. — This term refers more proper 
 ly to the mode of preparation than to the nature 
 of the substance prepared. Making an extract 
 consists in dissolving by water, spirit, or any 
 other menstruum, such parts of vegetables as 
 are soluble, and concentrating this solution by 
 heat to a thick consistence, or to entire solidity. 
 If water alone is employed, the solution is 
 , called a watery extract; if alcohol, or proof 
 spirit, then the product is a spirituous extract. 
 To make a watery extract, boil the substance 
 
 in water, strain the decoction thus secured, and 
 boU.it down till it has aqquired the proper con- 
 sistency. In performing this operation, a higher 
 temperature than that of boiling water must not 
 be employed, and yet the evaporation must be 
 effected as quickly as possible by having the 
 evaporating vessel broad and shallow, and set 
 in a water-bath. To make a spirituous extract, 
 a tincture of the substance must first be made, 
 and this evaporated gently in a water or sand- 
 bath ; or a distilling apparatus may be employed, 
 and thus the spirit be saved. Some extracts 
 require long digestion. {See Essences.) 
 
 EYE.-:— Most of the ordinary ailments of the 
 eye are preceded by careless use or by 
 some disorder of the body, and the best safe- 
 guard against the local affection is care of the 
 general health. Washing sound eyes carefully 
 in cold water, and opening them in the water, 
 is an excellent way to strengthen and protect 
 them against disease. When, however, the lids 
 are painful from over-work, warm water is often 
 more efficacious. The sources of trouble are 
 so multifarious that experiment alone can indi- 
 cate the fit temperature to use. In reading, 
 never face the light. Let it fall on the book 
 ov.r the shoulder, the left if practicable. The 
 main object is to prevent the light recoiling 
 from the book to the eye. Imagine a ball 
 thrown from the light or window on to the 
 book : positions that the ball would strike in 
 rebounding, are those that the eye should not 
 occupy. If the eyes begin to pain while read- 
 ing, stop at once. All oculists are now agreed 
 in recommending the use of glasses as soon 
 as the want of them is discovered. Old people 
 must not ne.gject too long the limits of time, 
 but resign themselves, as soon as age indicates, 
 to the aids it require.;. Short-sightedness and 
 long-sightedness are organic conditions, and 
 cannot be removed by artificial means. The 
 advice of an oculist is of great service, when 
 it can be obtained, in selecting glasses. 
 
 Injuries to the Eye. — Foreign bodies fre- 
 quently get fixed in the eye, generally under 
 the upper lid. In such cases M. Renard, the 
 eminent French oculist, recommends the 
 following simple process : — " Take hold of 
 the upper eyelid near its angles with the in- 
 dex finger and thumb of each hand, draw it 
 gently forward, and as low down as possible, 
 over the lower eyelid, and retain it in this 
 position for about a minute, taking care to pre- 
 vent the tears 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 
 body, which will be found adhering to, or near 
 the lower eyelid." When this does not suc- 
 ceed after one or two trials, shut the eye, pass 
 a bodkin under the lid, press gently upon it 
 with the finger, and pushing outwards against 
 the lid Vith the bodkin, sweep the little nuisance 
 into the inner corner of the eye. Or pull the lid 
 away from the eye, put a little slip of letter paper 
 under the lid, press gently upon it and draw it 
 away. Occasionally one of these particles pen- 
 etrates the eyeball and sticks too fast to be re- 
 
103 
 
 FACE-ACHE 
 
 FAT 
 
 moved by any of the foregoing methods. In 
 such cases an oculist's or surgeon's advice must 
 be sought at once, as every hour of delay is 
 one of increasing danger. A single fold of 
 cotton or linen, wet with cold water and laid 
 over the eye, is all that is needed till surgical 
 help can be obtained. If the eyeball has been 
 cut or broken, or anything thrust or blown into 
 it, a solution of four grains of sulphate of atro- 
 fia in an ounce of distilled or pure water may 
 be dropped into the eye three or four times a 
 day ; or belladonna ointment may be rubbed on 
 over the brow. Both of these dilate the pupil, 
 and atropia is the oculist's sheet anchor. Never 
 put on leeches near the eye, but on the temple, 
 just in front of the hair. Never poultice the eye, 
 or put on warm applications of any kind without 
 a surgeon's advice. Never put an " eye-stone " 
 into the eye to remove a foreign substance. 
 
 Burns from lime, in the form of mortar or 
 plaster, are very dangerous ; for, although they 
 may not destroy the eyeball, they render the 
 cornea opaque where they come in contact 
 with it, and hence produce partial or total blind- 
 ness. Moreover, they burn the inner side 
 of the lids, and thereby cause these to adhere 
 to the eyeball by fleshy growths, which it is al- 
 most impossible afterwards to separate so as to 
 allow the globe to move with the necessary 
 freedom. Olive-oil dropped into the eye after 
 it has been washed out with a weak solution of 
 
 vinegar and water, may be used while surgical 
 advice is being obtained. When any of the 
 strong acids, such as sulphuric or nitric, have 
 come in contact with the eye, they act chemi- 
 cally on the tissues, and hence their danger. 
 Immediately after such an accident, syringe the 
 eye with solution of five grains of bicarbonate of 
 potash to two tablespoon fuls of water, and drop 
 sweet oil between the lids. When some strong 
 alkali, like caustic potash or soda, has gotten into 
 the eye, wash it out at once with a tablespoonful 
 of vinegar in two tablespoonfuls of water. 
 
 Scalds from hot water, and burns from liquid 
 metals or the like, can be treated like the same 
 injuries in other parts of the body. (See 
 Burns.) Drop sweet oil on and in the eye, and 
 lay rags wet with it on the outside of the lids. 
 Surgical advice should be sought at ' once — 
 especially for those on the outside of the lids ; 
 these are peculiarly dangerous, because the con- 
 tractions of the skin, after healing, may distort 
 the natural and necessary curve of the eyelids, 
 which adapts them to the eyeball. The edges 
 of the eyelids are frequently a source of trou- 
 ble, from being irritated by cold or other causes. 
 The exudation which gathers and thickens upon 
 them should be gently softened with warm 
 water, and its accumulations prevented by a 
 slight application of sweet oil or mutton suet 
 before going to bed. (For inflamed eyes, see 
 Ophthalmia.) 
 
 FACE-ACHE. — Camphor and brandy, made 
 strong by dissolving as much of the former as 
 will fill a small thimble, in half a teacupful of 
 the best brandy is a good remedy, and may 
 be employed for the faceache, when it arises 
 from cold in the jaw. Dip cotton cloth or 
 paper in this mixture'and place it on the cheek 
 or gum. An ounce of laudanum added to five 
 ounces of opodeldoc may be used in the same 
 way. Warm applications of any kind are 
 also good. {See Neuralgia, and Tooth- 
 ache.) 
 
 PAINTING-FIT. — A fainting person should 
 always be placed in a recumbent posture, with 
 the head a little lower than the body. Every 
 article of dress should then be loosened, and 
 as 'soon as possible, a little cold water dashed 
 with sudden violence into the face. Volatiles 
 may be held to the nose (care being taken not 
 to pour them into the nostrils) with good effect ; 
 and as soon as the patient can swallow, re- 
 covery will be expedited by a glass of wine, or 
 a few drops of ether or sal-volatile in water. 
 Free admission of fresh air is very important 
 in a case of fainting, and for this reason by- 
 standers should forbear crowding around. 
 FARCED MEAT. (See Forced meat.) 
 FARE, BILLS OF. (See Bills of Fare.) 
 FARINA. — A name applied to the fine flour 
 obtained by grinding and sifting any kind of 
 grain; also to the starch obtained from roots 
 
 and grain. Cornstarch is frequently called 
 farina ; and several very simple preparations of 
 farinaceous food are distinguished by this 
 name, coupled with some high-sounding epithet. 
 (See Pudding.) The boiler shown in the cut 
 
 Farina Boiler. f 
 
 is much better than the common form for cook- 
 ing farina, cornstarch, and similar substances. 
 It is in two parts ; the farina being put in the 
 upper one and water in the lower. All danger 
 of scorching is thus avoided. 
 FAT —Fat is an animal oil of various de. 
 
FAT 
 
 FE.ATHERS 
 
 193 
 
 .grees of, consistency, according to the, kind of 
 animal or the particular part of the body in 
 which it is situated. While it remains in the 
 living body it is always in a fluid state, or semi- 
 fluid ; but its consistence changes when it is ex- 
 tracted and exposed to the common tempera- 
 ture of the atmosphere. To obtain animal fat 
 in a pure state, it must be melted and strained 
 from the investing membranes — a little water 
 must be added while it is melting to prevent 
 itg being scorched. When thoroughly purified, 
 it is white, tasteless, and inodorous ; but it 
 soon becomes rancid on exposure to air, on 
 account of the absorption of oxygen and the 
 consequent formation of a number of fatty acids. 
 By washing the fat in fresh water, these acids 
 may frequently be extracted and the sweetness 
 'of the fat restored. It is best, however, to 
 keep it cool and tightly closed. 
 
 Fat in any excess is difficult of digestion, 
 particularly by weak stomachs, and therefore is 
 not proper for dyspeptics ; and it is rendered 
 still less digestible when subjected to high 
 temperature in certain culinary processes, as 
 frying. All meats and fish that contain much 
 oil or fat are apt to lie heavy on the stomach, 
 if they do not cause greater trouble ; but while 
 caution is. to be exercised, it must not be 
 forgotten that fat is one of the most essen- 
 tial elements of food. Dr. Dobell says in his 
 Manual of Diet and Regimen: "Fat is so 
 essential to the maintenance of htalthy nutri- 
 tion, that the quantity contained in the daily food 
 cannot be reduced without the greatest risk. 
 The importance of fat in nutrition should be 
 studiously borne in mind by those vwho con- 
 struct diets for the poor, for public institutions, 
 or for the treatment of obesity, diabetes,' 
 "dyspepsia, and the like." Dr. Lankester says : 
 "A healthy man, weighing 154 pounds, con- 
 tains in his body twelve pounds of fat. This 
 constitutes more than a thirteenth part, by 
 weight, of his body. When this proportion is, 
 not maintained, the body gets thin ; and this is 
 characteristic of some of. the most dangerous 
 diseases to which the 1 human body is subject. 
 The loss of fat is especially seen in that com- 
 monly fatal disease, consumption ; and one of 
 the most effectual methods of treating this 
 fatal disease is the administration of fatty 
 articles of food." Dr. Smith says in his book 
 on *' Foods " : " The value of fat in the animal 
 ■ economy is exceedingly great, both chemically 
 and physically. Chemically, it supplies the 
 heat-forming elements of food in their most 
 compendious form, and is much more rapidly 
 transformed than starch under the influence of 
 exertion .... Physically its action may be less 
 important, but it is most desirable as an addi- 
 tion to bread and farinaceous, food generally. 
 .It supplies an agreeable flavor, .without, which 
 they could not be readily eaten, and lubricates 
 the passage through which the masticated food 
 is the more readily conveyed. It is also 
 very probable that it exerts ah influence, so 
 that with some excess of fat, the bowels 
 will act more readily than when the diet is 
 
 deficient in that lubricating substance." We 
 emphasize the matter thus because it is of the 
 first importance, and because it is constantly 
 overlooked or ignored in American dietaries. 
 
 FEATHERS. — Feathers for bedding are 
 obtained: 1st, from the common poultry 1 and 
 game' which come to table, and called chicken 
 feathers; 2d, from the grey goose, and called 
 by that name; 3d, from the domestic white 
 goose; and, 4th, from the foreign white goose, 
 and called Dantzic. The chicken feathers are 
 generally bad in quality, being mixed with 
 dutks' feathers, which are hard. The Dantzic 
 are the best, feathers,, next to down; but expen- 
 sive. Perhaps the best for ordinary use are 
 ■white goose feathers, carefully picked. Collect 
 them as soon as possible after the death of the 
 bird, unless you pluck geese alive, as some 
 cruelly do several times a year. It is said' that 
 feathers thus obtained are more elastic than 
 when drawn from a bird some time dead. The 
 large ones being removed, the rest are placed 
 in a large pan, put into the stove, or before the 
 fire, and heated for several hours, during which 
 they should be constantly stirred up and shak- 
 en. The heat destroys the eggs of insects, 
 and drives off the oily matter : it also hardens 
 and stiffens the fibres, thus renaering them 
 much more elastic. 
 
 Cleaning. — I. {For bedding.) — Mix well 
 with a gallon of water,one pound of quick-lime ; 
 and when the lime is precipitated n fine pow- 
 der, pour off the clear lime-water for use at the 
 time it is wanted. Put the feathers to be 
 cleaned in a tub, and add enough of the lime- 
 water to cover them about three 'inches. The 
 feathers, when thoroughly wet, will sink down, 
 and should remain in the lime-water three or 
 four days ; after which spread them on a sieve 
 and let them drain. Then wash them well in 
 clean water, and thoroughly dry them on nets 
 in the sun. 
 
 II. {Ornamental feathers.)— Work a short 
 time in a lukewarm bath containing Castile 
 soap, with enough aniline violet or blue, to 
 give them a bluish shade of white. Too much 
 of the dye-stuff must carefully be avoided. 
 Then press them between cloths, and while yet 
 moist expose them to the fumes of burning sul- 
 phur and rinse, when they will come out white. 
 While drying, frequent clapping them between 
 the hands will give that fluffiness desired in 
 some kinds, as ostrich feathers. 
 
 Curling. — They should be well dried, a 
 warm dull knife should be used, which is drawn 
 slowly from the base to the tip of each fibre, 
 the thumb or finger pressing the feather against 
 the knife. In all these operations great care 
 should be exercised to avoid breaking the 
 feathers, especially if they have been curled 
 before, when they are apt to be quite tender. 
 
 Dyeing. — Before dyeing, feathers require to , 
 be cleaned, and to have the oil which naturally 
 adheres to them removed. If the oil only is to 
 be removed, soaking for 1 to 12 hours in' a cold 
 bath containing 1 to 4 oz of calcined soda, 
 with a pinch of carbonate of ammonia in ten 
 
200 
 
 FEET 
 
 FEVER 
 
 gallons of water suffices. They must then be 
 rinsed in clean water. If not yet clean, treat 
 as directed under Cleaning. 
 
 After dyeing, the natural oiliness and brillian- 
 cy must be restored by treatment with a bath 
 containing £ lb olive oil and 6 oz potash, well 
 stirred Into about i£ gallons of warm water, 
 and then drying in a warm room, or, while yet 
 moist, terra alba (sulphate of lime) may be dus- 
 ted over them, which is brushed off when they 
 are dry. The latter method is not so good as 
 the oil bath. , 
 
 As regards their affinity for colors, feathers 
 are about the same as silk fibre, though since 
 prolonged treatment in solutions is detrimental 
 to them, the dye baths are usually made stronger 
 than for silk goods, and the feathers are immers- 
 ed for a shorter time. The Coal Tar Colors 
 soluble in water, which dye silk without a 
 mordant, may be used for feathers. {See Dyes.) 
 The following special hints may also be valu- 
 able :-— 
 
 Black is obtained by soaking them several 
 hours in a solution of one pint of nitrate of 
 iron (to be had at the druggists), with enough 
 water to make a gallon of the mixture, and 
 then working them in a decoction of equal parts 
 of logwood chips and ground quercitron bark, 
 until they take the proper depth of tint. 
 
 Bronze tint for the quills. — This is effected 
 by use of the aniline blue, not soluble in water, 
 but soluble in alcohol. A concentrated solution 
 of the color is made in alcohol (all that the alco- 
 hol will take up), and this is then applied with 
 a camel's hair brush to the quills. 
 
 Brown may be obtained by dipping them for 
 I to 2 hours in a decoction of 2 lbs catechu in 
 a gallon of water, to I £ lb of feathers, and 
 then in a bath containing £ lb of bichromate 
 of potash in a gallon of water at 130° Fahr- 
 enheit. 
 
 FEET. — The chief care is to avoid tight or 
 high heeled shoes. In paring the nails, elderly 
 persons are apt to wound the flesh, which is? 
 sometimes dangerous, the circulation in the 
 extremities being so feeble that rnortification 
 sometimes ensues. Excessive perspiration of 
 the feet may be remedied by washing them 
 daily in cold water, and sprinkling in the stock- 
 ings a powder of starch or arrowroot, perfumed 
 with bitter almonds, orris, or some other slight- 
 ly odorous substance. Sedentary persons 
 often suffer with cold feet, owing to deficient 
 circulation, and can only be cured by exercise 
 and attention to the general health ; but it may 
 frequently be relieved by simply bathing and 
 putting on fresh socks every day, rubbing the 
 feet with alcohol, and sprinkling a little red 
 pepper in the shoes. Never go io brd with 
 cold feet. Apply heat in some way. (See Hot 
 Water-bag.) 
 
 FELON. {See Bone-felon.) 
 
 FENNEL. — This plant is easy to cultivate. 
 Sow early in the spring, in shallow drills, from 
 six to ten inches apart, and if intended to re- 
 main, when the plants are three or four inches 
 high, they must be thinned to about fifteen 
 inches apart. 
 
 The tender stalks of fennel are used as a sal- 
 ad; the leaves, when boiled, enter into many 
 fish sauces, particularly for mackerel; and 
 when raw make excellent garnishes. It is also 
 eaten raw with pickled fish. The whole of the 
 plant is good in broth or soups ; it is a hardy 
 and wholesome herb, and agrees well with the 
 stomach. The seeds, or " half fruits," infused 
 in boiling water, make an excellent carminative', 
 which, having no actively exciting qualities, is 
 frequently employed to disguise by its pleas- 
 ant aromatic flavor the taste of disagreeable 
 medicines, such as senna and rhubarb. 
 
 FEVER. — The different febrile diseases are 
 treated of in their appropriate places ; but we 
 shall offer here a few observations which do 
 not apply especially to any, but will be helpful 
 in the treatment of all — particularly in that 
 portion of the treatment which devolves upon 
 the family or the nurse. The substance of 
 these observations is taken from a little work 
 on household medicine, by George H. Hope, 
 M.D., an English physician of eminence. 
 
 When nursing a case of fever, never forget 
 ventilation. Change the atmosphere of the 
 room frequently; blow the bad air out of it, 
 and let the fresh air in, not only that the 
 patient may have the best jjossible chance of 
 recovery, but for your own sake and for the 
 sake of others. In every sick-room, but es- 
 pecially in a case of fever, the chimney should 
 be open, fire should be kept up, even if the 
 weather be quite mild, or if the house have a 
 furnace in it ; this is not so much for heating 
 as for ventilating the room in the best way. 
 It is good that the patient's hair should be cut 
 short, as it enables him to be attended to 
 better, and also tends to keep the head coo! 
 and comfortable. When a person is delirious 
 with fever, the dreams and fancies are almost 
 always of a painful nature, the countenance 
 showing plainly that the mind is troubled. 
 There is a sense of fear, a dread of something 
 which he may not have the power to explain to 
 you. Try in everyway to gain his confidence 1 ; 
 listen patiently to his complaints, however 
 ridiculous they may appear to you ; do not 
 contradict, or tease him with argument. 
 Remember "dreams to the dreamer are re- 
 alities," and these things terrify him just as 
 much as if they were actually in the roori. It 
 is very common for some part of the furniture 
 to take frightful shapes in the eyes of a fever 
 patient. Perhaps he may be able to tell you 
 what it is, but if not, by carefully watching the 
 eyes, you will find him look steadily at one 
 object, and then turn away suddenly, as if he 
 were trying to escape. When these visions 
 arc troubling the patient, the best plan, if you 
 can do so, is to remove him into another room, 
 The effect is wonderful. The visions disap- 
 pear, the dreadful forms are all gone, and the 
 bright and cheerful face tells you better than 
 words what a relief he feels. If you cannot 
 change the room, change the furniture, and if 
 that cannot be done, alter its position. 
 
 A singular and yet not uncommon thing in 
 
FEVER 
 
 FIG 
 
 201 
 
 fever with delirium is a strong dislike taken by 
 the patient ■ to a particular person, and this 
 generally not a stranger, but a near relative, 
 one. who is greatly beloved by him when in 
 health, and who has been for days and nights 
 watching over him. In some cases this feeling 
 of dislike grows into a hatred so deep that it 
 is not safe to allow the person to remain alone 
 in the room. This is very distressing ; it 
 appears so ungrateful, such a poor return for 
 all the care and kindness bestowed upon him, 
 so unnatural that it is hard to bear. But it 
 should be remembered that it is unnatural ; it is 
 the result of disease, and has no more to do with 
 a, patient's real affection than taking a dislike 
 to some particular article of food. As the 
 mind becomes healthy this will pass off ; but 
 it is very desirable that the person to whom 
 the dislike is taken should be removed as soon 
 as possible, and not again enter the room till 
 the mind is in a healthier state, or the feeling 
 may become so fixed that it will require a long 
 time to subdue it. During the great thirst of 
 fever you will frequently find that the patient, 
 particularly a child, will prefer pure water to 
 any other drink ; but if you require a change, 
 what is called apple-tea is cheap and refreshing, 
 Another pleasant drink is made of the juice of 
 three or four oranges, and one lemon in a quart 
 pf water, with a little sugar. When you can- 
 not easily get either oranges or lemons, buy a 
 small bottle of lime-juice ; this will keep good 
 in a cool place for a great length of time ; it is 
 very wholesome, and a tablespoonful, with half a 
 pint of water, sweetened, will make a glass 
 of good lemonade in a minute. Perfect silence 
 is not always desirable. It is not a good thing 
 to put on list slippers, and walk about without 
 any noise ; if you go up to the bedside of a 
 patient in this way, he may get a severe fright. 
 In talking, the same rule holds good ; do not 
 whisper, it will very likely awaken the sleeper, 
 just because it is a strange sound ; speak in 
 your natural voice^ and it will not arouse him, 
 though it be louder than a whisper, for he 
 hears it every day, and is used to it. There- 
 fore let all cvery-day sounds go on as usual, 
 unless complained of by the patient, and let 
 this reflection comfort you. Sleep in the midst 
 of noise is sounder and more likely to continue 
 than in a dead silence, because slight causes 
 are less likely to disturb it. Is it well to 
 awaken a patient to give food or medicine ? 
 Generally if a patient sleeps he is doing well ; 
 but in the sinking stage of fever, or other great 
 debility, it maybe needful to give something 
 frequently. After days and nights of watchful- 
 ness, when the mind is wandering with fever, 
 the patient will fall into a long sleep, which 
 may last many hours. This is the turning- 
 point of the disease, and generally he awakens 
 with the mind restored, and from that time 
 commences, as it were, a new life. When 
 fever is once formed, it runs a regular course, 
 like small-pox. Effort must be made to weaken 
 it as much as possible by fresh air, and to 
 support life by suitable diet, till the disease has I 
 
 worn itself out. But as a person not accustomed 
 to such things cannot know at the beginning 
 whether the illness be fever or not, it is well to 
 act only in such a way as to produce good if it 
 be fever, and' no harm if it be not. A person, 
 for instance, after getting wet or being exposed 
 to cold, complains of headache, shivering, and 
 pains in the limbs, back and throat, put him to 
 bed and give him some hot drink, soak his feet 
 in hot mustard water, and at night give him ten 
 grains of Dover's powders (adult dose). Wait 
 to se» if he will not throw off the attack, which 
 may be but an ordinary cold ; arid if he does 
 not, or the symptoms increase, send at once for 
 a doctor. (See Ague, Bilious Fever, Brain 
 Fever, Scarlet Fever, Typhoid Fever, 
 Typhus Fever, and Yellow Fever.) 
 
 PIG. — The fresh ripe fig has a sweet and 
 peculiarly delicate taste, though those who are 
 not accustomed to them do not always like 
 them. In the Southern States they grow abun- 
 dantly and are very prolific, producing generally 
 two crops a year; north of Virginia they usu- 
 ally require some artificial assistance to bring 
 them to a ripe and perfect state, and are not 
 often met with. They ripen in July and August. 
 The dried figs come from Italy, Spain and 
 Turkey, — the last being most prized. They 
 are considered best when recently arrived here 
 in December and January, after which they 
 should be closely examined. The fig contains 
 a large proportion of sugar, without acidity or 
 oiliness, and is of easier digestion than any of 
 the sweet fruits. It is slightly laxative, and is 
 on this account frequently given to children. 
 (See Pudding.) 
 
 Fig Paste.— 1. Take one pound of figs, chop 
 them coarsely, and boil with a pint of water 
 until reduced to a soft pulp ; strain through a 
 fine sieve, add three pounds of sugar, and evap^ 
 orate over boiling water until the p^aste becomes 
 quite stiff. Place the warm paste in a mould, 
 made from an ordinary wooden box, by remov- 
 ing the nails with which the sides are fastened, 
 and holding them in place by a stout string, 
 the sides may be taken away, leaving the paste 
 in a square mass, which may be divided in 
 small pieces with a thin-bladed knife. These 
 pieces should /be rolled in fine sugar; after 
 which they may be packed in boxes without 
 adhering to each other. 
 
 2. Take a heaping tablespoonful of corn- 
 starch place in a saucepan, and add first enough 
 cold water to moisten the starch uniformly, and 
 next a half pint of boiling water. Heat over 
 boiling water until it is thoroughly cooked and 
 becomes transparent. In fact, the same steps 
 should* be taken as are employed by a laundress 
 in preparing a thick starch. Next add a half 
 pound of good brown or half-refined sugar, and 
 the strained pulp of four ounces of figs, pre- 
 pared as directed in the preceding paragraph, 
 and evaporate the paste over boiling water until 
 it becomes quite thick and adhesive in charac- 
 ter. Place in the mould as previously directed 
 and treat in the same manner when cold. In 
 this general way, from the same material as a 
 
202 
 
 FILTER 
 
 FISH 
 
 base; are prepared the semi-transparent pastes 
 sold under various names, by adding, before 
 evaporation, grated cocoanut, chopped and 
 seeded raisins, dried currants, any desired fla- 
 voring or coloring substance, or the pulps of 
 preser.ved fruits. 
 
 Pigs (to freshen). — If you happen to have figs 
 which you have kept so long that they seem 
 hardly fit for use, being hard and withered, they 
 can easily be freshened, and made quite fit for 
 the table, in appearance and flavor,, in fhe fol- 
 lowing simple manner: Take such a^s are 
 rather dry and uninviting; put them into tepid 
 water, and leave them for a few minutes ; then 
 wash well, and dry them in a towel. Heat them 
 carefully in the oven, and on taking them out 
 roll them in powdered sugar, or dip them in 
 the white of egg-, and then in sugar, and finally 
 lay them on a sieve to dry. 
 
 FILTER. {See Water.) 
 
 FINOER-NAILS.— The finger-nails should 
 ne.ver be cut too short, as this deforms the 
 finger-ends and renders them stubby. They 
 should always^ project a trifle beyond the ex- 
 tremity of the "finger, and be pared only to a 
 slight curve, without encroaching too much on 
 the angles. To preserve the half-moon, or 
 lunula, which borders the lower part of the 
 nail and is esteemed so great a beauty, the skin 
 must be kept from encroaching upon it by push- 
 ing it back gently every morning with a blunt 
 ivory instrument. By this means also the an- 
 noying " hang nail " will be prevented. Filing 
 or scraping the nails is fatal to their perfection, 
 as it thickens their substance and destroys their 
 natural transparency. The nail-brush should 
 alone, be used for cleaning and polishing the 
 nails. The disgusting habit of biting the nails 
 is also destructive of their beauty, as they 
 become excessively brittle in consequence, and 
 always have a " frizzled," uneven appearance. 
 
 FIR3-PLACS. — A shallow fire-place saves 
 fuel, and gives out more heat than a deeper one. 
 Great advantages may also be obtained by sim- 
 ply lining the back and sides of an ordinary fire- 
 place with fire-bricks. Every one has noticed, 
 probably, that when a fire goes out the coals or 
 wood at the sides are left unburnt while the centre 
 is consumed. With fire-brick, the whole of the 
 fire, however small, will be kept alight ; and 
 even after the fire is extinguished, the fire-brick 
 lining will continue to throw out heat for some 
 time A no less advantage is that less smoke 
 is produced. 
 
 FIRES. — Stove or furnace. Not only is 
 the driest heat from an open fire more healthy 
 than that thrown off by a stove, but such a fire 
 is also incomparably the easiest and most ef- 
 fective contrivance for securing ventilation. 
 The air of a room in which a brisk open fire is 
 burning is almost certain to be pure ; but with 
 any other kind of fire ventilation is at a standstill, 
 and where it is effected at all must be brought 
 about by other and artificial means. {See Ven- 
 tilation and Warming.) 
 
 The kindling of a wood fire is a very simple 
 process, but to start one in a grate or stove 
 
 properly requires some skill. In the first place, 
 the paper should not be put on the bottom of 
 the grate, as is commonly done, for if the wood 
 is in large pieces the iron of the grate absorbs 
 so much of the heat of the rising flame that it 
 will not have strength enough to give the wood 
 sufficient assistance in igniting the coal that is 
 heaped upon it. The better way is to lay some 
 medium sized pieces of coal on the bottom bars, 
 but without covering them entirely ; then lay on 
 the paper or shavings, then the wood, and on 
 that some pieces of coal the size of an egg, but 
 no small coal. When the whole is kindled let 
 it burn up well before any more is added. If 
 the small coal is put on first, it is sure to choke 
 the fire by filling up the interstices, and prevent- 
 ing the air from having access to the centre. 
 The coal laid at the bottom will catch fire, by 
 the time the wood is burnt out, and will thus 
 keep the fire alight. 
 
 FISH. — As a food fish ranks between meat 
 on the one hand and vegetables on the other. 
 It is not so nutritious as the former, though the 
 red-blooded fishes, like salmon, are but little 
 inferior ; and it is thought that a diet in which 
 fish predominates produces deficient vitality. 
 " It is not desirable," says Dr. Edward Smith, 
 " that fish should be the sole kind of animal 
 food eaten by any nation ; and even if milk and 
 eggs be added thereto, the vigor of such peo- 
 ple will not be equal to that of flesh-eating na- 
 tions. At the same time the value of fisn as 
 part of a dietary is indicated by the larger pro- 
 portion of phosphorus which it contains, and 
 which renders it especially fitted for the use of 
 those who perform much brain-work, or who 
 are the victims of much anxiety and distress.'" 
 There can be no doubt that fish might with ad- 
 vantage enter much more largely into our family 
 diet than it does at present ; it would afford a 
 pleasant variety in fare which is too uniform 
 either for appetite or health, and would also sup- * 
 ply certain elements of blood which are not ob- 
 tained in sufficient quantity from either meat or 
 vegetables. On the score of economy, too, they 
 should receive more attention from the house- 
 keeper. The qualities of the differen't kinds of 
 fish, and the rules for selecting them, are given 
 under each fish separately ; and we will only re- 
 mark here that the flavor of fish, like that of 
 other animals, is influenced in some degree by 
 the nature of their food, and on this account the 
 same species will vary somewhat in its flavor on 
 different coasts, and in different lakes and 
 rivers. Some fish improve in firmness and flavor 
 as they attain a certain age, as cod and had- 
 dock ; but generally when they get old they are 
 coarse. The season of the year also has a 
 most decided influence upon the quality of fish. 
 In general, fish are in the best condition jujst 
 before they spawn, and many while they are 
 full of roe, as smelts, mackerel, shad, and sole ; 
 but as soon as the spawning is. over they are 
 unfit for food, being sometimes positively un- 
 wholesome. This circumstance is of such im- 
 portance that it has been made a subject of 
 legislative action, regulating the times during 
 
FISH 
 
 which only certain fish must be caught. - When, 
 fish are in season, the muscles are firm, and they 
 boil white and curdy ; when they are transpa- 
 rent and bluish; though sufficiently boiled, it is a 
 sigh that they are not in season or are not fresh. 
 
 FLANNEL 
 
 203 
 
 is desirable,. it being a poor conductor of. heat, 
 and readily absorbing perspiration, which r.low- 
 ly evaporates from the surface without chiflfcT 
 the body. Gauze Flannel is of a very loosc^ 
 porous texture,, not so warm as ordinary flannel, 
 
 The mode of -cooking fish considerably affects 
 their properties as food. Plain boiling, baking, 
 broiling, and roasting appear to be the favorite 
 methods ; but there seems to be no reason why 
 stewing should be objectionable, except that it 
 is usually accompanied by numerous additions 
 which render it extremely indigestible, for in- 
 stance, port wine. The various sauces com- 
 monly eaten with fish are probably the cause of 
 most of the complaints made against this 
 food ; these sauces are to be suspected when 
 purchased ready-made, as they often contain 
 deleterious ingredients. Few vegetables are 
 appropriate to be eaten with fish ; pota- 
 toes and parsnips are the principal of 
 those which are found by experience to agree 
 well. 
 
 The following is a list of the various kinds 
 of fish treated of in their appropriate places in 
 this hpok : 
 
 Anchovy, 
 
 Bass, 
 
 Blackfish, 
 . Bluefish. 
 
 Bream, 
 
 Bull-trout, 
 
 Carp, 
 
 Catfish, 
 
 Chub,- 
 
 Clams, 
 
 Cockles, 
 
 Cod, 
 ^Codling, 
 
 Conger-eel, 
 
 Crab, 
 . Dace, 
 
 Dory, 
 
 Eel, 
 
 Flounder, 
 
 Goldfish, 
 
 Gudgeon, 
 
 Haddock, 
 
 Halibut, 
 
 Herring, 
 
 Lamprey, 
 
 Ling, 
 
 Lobster. 
 
 M-ickerel, 
 
 Mussels, 
 
 Oyster, 
 
 Perch, 
 
 Pike, 
 
 Porgie, 
 
 Prawn, 
 
 Quahaug, 
 
 Rockbass, 
 
 Rpckfish, 
 
 Salmon, 
 
 Salmon-trout, 
 
 Sardines, 
 
 Sea-bass, 
 
 Shad, 
 
 Shrimp, 
 
 Skate, 
 
 Smelt, 
 
 Sole, 
 
 Sprat, 
 
 Stickleback, 
 
 Sturgeon, 
 
 Sucker, 
 
 Tautog, 
 
 Tomcod, 
 
 Trout, 
 
 Turbot, 
 
 Turtle, 
 
 Weaknsh, 
 
 Whitebait, 
 
 Whitefish. 
 
 Whiting, 
 
 FITS. {See Apoplexy, Catalepsy, Epi- 
 lepsy, Fainting-fits, Hysterics, and In- 
 fants.) 
 
 FLANNEL. — A plain woollen stuff, common^ 
 ly slightly woven. It is excellent for under- 
 clothing, or for any clothing in which warmth 
 
 and therefore useful for some purposes. Domett 
 is a kind of flannel, the warp of which is made 
 of cotton and the woof of wool ; it is very thin, 
 and is useful for linings, etc. Canton flannel 
 is a twilled fabric,, composed wholly of cotton, 
 a nap being raised on one side of the stuff. A 
 most, delicate flannel for the wear of infants 
 consists of silk and wool. Flannel comes gen- 
 erally a yard wide. 
 
 A woven merino under-wear is wrpngly call- 
 ed flannel. It is not as thorough a protection 
 as flannel. Red flannel, medicated for rheu- 
 matic complaints, excels in fame the ordinary 
 red flannel, popularly believed to contain a 
 virtue in its dye. 
 
 Opera flannel is the smoothest and finest of 
 the flannels, of medium thickness ; with mark- 
 ed diagonal twills it is especially suitable for 
 outside garments. All-wool flannels give more 
 heat than much heavier qualities mixed with 
 cotton. Navy blue flannels are apt to crock 
 unless thoroughly washed before making up. 
 If flannels are not shrunk before making uj>, 
 allow well for shrinkage. Some flannels, in 
 the dye, obtain a permanent disagreeable odor; 
 look for this, especially in buying plaid flannels. 
 As flannel absorbs moisture readily, so does it 
 retain it; therefore, before, using, it should be 
 thoroughly aired. 
 
 To Shrink new flannels and make them keep 
 their eo!or r pour boiling, water on them and let 
 them lie in it till cold. Then, having shaken 
 them, stretched them, and folded them down 
 smoothly on a clean table to make them straight 
 and even, hang them out immediately. When 
 about half dry, shake, stretch, arjd • turn them. 
 Take them in while still damp, fold smoothly, 
 cover with a clean towel, and after half an hour, 
 iron them with an iron that is nearly cold. 
 
 To wash flannel ordinarily,, see Washing. 
 To wash flannel that has become yellow, boil 
 
204 
 
 FLAP-JACKS 
 
 FLIES 
 
 tour tablespoonfuls of flour in four quarts of 
 y/a£er, stirring it well. Then pour half the 
 boiling liquid over the flannel, let it remain till 
 the water cools, rub the flannel, but use no 
 soap. Rinse it through several waters, then 
 repeat the process with the remainder of the 
 flour and water in a boiling state ; again rinse 
 it through several waters, and hang it up to 
 drain and dry. Do not wring it. 
 FLAP-JACKS. (See Slap-Jacks.) 
 FLATULENCE. — An undue collection of air 
 or gas in the stomach and intestines. It may 
 be swallowed, it may be formed from the food, 
 or it may apparently be generated by the secre- 
 tions of the stomadh and bowels. In most cases, 
 it is due to improper food, or.to the abuse Of 
 certain articles, as tea. The symptoms are 
 often exceedingly unpleasant. There may be 
 a feeling of faintness, of giddiness, or of chok- 
 ing, accompanied by most troublesome belch- 
 ing. The gases then expelled are most fre- 
 quently tasteless and odorless, and, if so, are 
 most probably due either to swallowing of air, 
 or to the formation of such simple gases as 
 carbonic acid, or carburetted hydrogen at the 
 expense of the food. Such forms of flatulence, 
 i. e., flatulence accompanied by tasteless belch- 
 ing, are "best treated by dieting, mainly solid 
 food with stale bread, a little dry sherry or 
 weak brandy and water, but no vegetables, tea, 
 beer, or pastry. Flatulence may often be only 
 the symptom of dyspepsia, and may generally 
 be relieved by a slight stimulant, as aromatic 
 spirits of ammonia ; spirituous liquors should 
 be avoided ; mix vomica — ten drops in a little 
 water, three times a day, after meals — is also a 
 valuable remedy in such cases. Occasionally 
 the patient belches up gases of the most hor- 
 rid odor. These gises indicate putrefactive 
 changes in the food, and commonly occur in 
 individuals who have some obstruction pre- 
 venting the passage of food from the stomach, 
 especially if the obstruction be cancerous in 
 its nature. In such cases the stomach some- 
 times expands to an enormous size, and vomit- 
 ing after food is not unfrequent. For such 
 cases, antiseptic remedies almost invariably, 
 do good The most important antiseptic rem- 
 edies are carbolic acid, sulphurous acid, and 
 salycylic acid. Carbolic acid may be given in 
 a dose of one or two drops in a wineglassful 
 of water, half an hour after food ; its taste is 
 disagreeable, but it is exceedingly efficacious. 
 Sulphurous acid may be given m the same 
 way, 30 drops of the diluted acid in a wine- 
 glassful of water ; or it may be given as sul- 
 phite or bisulphate of soda. Salycylic acid 
 may be given in five grain doses every two or 
 three hours. To the former of these most 
 people would give the preference, as its taste 
 is that of a pure acid; the taste of the others 
 is far more bitter. 
 
 Flatulence often gives rise to great pain in 
 .the bowels, and the patient urgently demands 
 relief. This can only be obtained by dispersing 
 the wind, as it is called, which is not always an 
 
 easy task. A good remedy for the purpose is 
 turpentine ; but it tends to upset the stomach, 
 and so it is better to give it as an injection, es- 
 pecially where the flatulence is of the intestinal 
 variety. If given by the mouth, about a drachm 
 should be given for a dose ; if as an injection, 
 half an ounce or so beaten up wjth an egg in a 
 pint of hot water. At the same time a flannel 
 dipped in turpentine and laid over the abdomen 
 will probably give great relief. 
 
 FLAX. — The name of the common flax- 
 plant, and also of its most important product, 
 the filaments obtained from the fibrous cover- 
 ing of its stem, and used in the manufacture of 
 linen thread. The flax plant is cultivated and 
 grows abundantly throughout Europe, Africa, 
 and America. It thrives upon almost any good 
 soil thoroughly pulverized and well drained, 
 but more especially upon rich, sandy loams 
 regularly supplied with moisture during the 
 spring months. The preparation of the flax is 
 a tedious process, which need not be explained 
 here. The best of the coarser kinds of flax- 
 thread comes from abroad, as does also the best 
 spool-cotton. 
 
 Flax-Seed, the seed of the foregoing, are an 
 excellent ingredient in poultices intended to 
 allay inflammation; and when steeped in hot 
 water for several hours they make the well- 
 known flax-seed tea, so highly esteemed as a 
 carminative, and mild cathartic. 
 
 FLEA. — The best security against fleas is to 
 keep the rooms as free from dust as possible. 
 They lay their eggs wherever they find dust 
 and down combined, for in these "consist the 
 nourishment of their offspring ; it is an almost 
 certain prevention of their propagation, there- 
 fore, if carpets, blankets, and everything man- 
 ufactured of wool, are so well attended to that 
 dust is prevented from accumulating upon them. 
 Children are the chief sufferers from fleas, and 
 when these latter are known to be about, not' 
 only should the bed and bedding of the cribs be 
 examined daily, but a lump of camphor should 
 be put in the water in which the children are 
 washed ; it is said that this renders the, skin 
 obnoxious to the flea. Any strong perfume 
 about the person diminishes their attacks, and 
 the common pennyroyal makes its neighborhood 
 untenable by them. When a flea is caught be- 
 tween the fingers, plunge them at once under 
 water, or it will escape. If a dog is infested 
 with them, put him in a tub of warm so'ap-suds, 
 and they will rise to the surface ; take them oft 
 and burn them. 
 
 FLIES.— Flies may be destroyed in great 
 quantities by placing about the house open 
 vessels filled with sweetened water and cobalt; 
 six cents worth of cobalt is enough for a pint of 
 water. Carbolic acid is also very' good. (See 
 Carbolic Acid.) Both these are poisonous, 
 however, and must be used with great caution, 
 especially if children are around. A harmless 
 and very effective mixture may be made with 
 half a teaspoonful of powdered black pepper, 
 one teaspoonful of brown sugar, and one table- 
 
FLOATING ISLAND 
 
 FLORICULTURE 
 
 205 
 
 spoonful of cream ; place them on a plate where 
 the flies are troublesome. A mixture of gum- 
 arabic, honey, brown sugar and alum, in equal 
 proportions, will answer the same purpose. Or, 
 pour half a pint of boiling water upon a quar- 
 ter of an ounce of quassia chips ; when cold, 
 strain it and sweeten with molasses or brown 
 sugar. Flu papers are sold by the thousand. 
 It is claimed for all of them that they are harm- 
 less to human life ; chemical analysis, however, 
 has shown that most of them contain ingredi- 
 ents which render their use far from safe, ex- 
 cept with many precautions. It may be doubted 
 whether any mixture or paper kills more flies 
 than it attracts into the house ; and the only 
 way to be really rid of the nuisance is to fit 
 frameworks covered with netting to the doors 
 and windows. 
 
 FLOATING ISLAND— I. Ta&v-Eggs, 4; 
 milk, 1 qt ; white sugar, 5 ozs ; vanilla or bit- 
 ter almonds, 2 teaspoonfuls; currant jelly and 
 powdered sugar, 4 tablespoonfuls each. 
 
 Beat up the eggs, whites and yolks sepa- 
 rately ( ; into the yolks stir the sugar, and add 
 the milk' (hot), boil until it begins to thicken, 
 and then remove from the fire. When cool, 
 flavor it with the vanilla or bitter almond, stir 
 it up well, and pour it into a glass dish. Beat 
 the jelly and sugar into the whites of the eggs, 
 and heap them upon the contents of the dish. 
 Decorate the top with bits of bright-colored 
 jelly cut into fanciful shapes. 
 
 II. Crush a pint of ripe raspberries with a 
 gill of sugar ; beat the whites of four eggs 
 stiff; beat in slowly a gill of powdered sugar; 
 press the raspberries through a strainer to 
 avoid the seeds; and beat this in gradually with 
 the egg and sugar, until so stiff that it stands in 
 peaks. Serve on milk ; to be eaten with cream. 
 
 FLOOR. — It is economy to have floors of 
 narrow boards and good wood. Broad and 
 poor boards shrink and leave wide cracks as 
 vermin nests, and warp so as to stand up at 
 the sides and ends and wear out carpets. Hem- 
 lock is probably the worst wood used for plain 
 flooring, and spruce or yellow pine the best. 
 Oak is preferable but expensive. The combi- 
 nations of walnut with chestnut, oak, and other 
 lighter-colored woods.now becoming frequent, 
 are durable, and save the necessity of matting 
 if carpets are removed in hot weather. 
 
 Polishing Hard-wood Floors. — There are 
 three treatments, good according to the uses of 
 the rooms. For a room much used, where fur- 
 niture is pulled here and there, use only linseed 
 oil, to be well rubbed in with the iron-backed, 
 long-handled brush sold for the purpose. 
 Heavy hand-rubbing will laboriously accom- 
 plish the same thing. 
 
 For a room not very much walked over, the 
 mixture grVen under furniture polish will be 
 best. (See Furniture Polish, No. 3.) 
 
 For a room of gala use, shellac maybe used. 
 Wax and turpentine give less polish, but more 
 durability; the oil gives best service, and a 
 dull clean finish. All these things must be 
 put on sparingly and well rubbed in. Having 
 
 begun upon anything but oil, the treatment must 
 not be varied. The pores of the wood get 
 choked by all but oil, and, to change the treat- 
 ment, must be either well scrubbed with tur- 
 pentine, or, if too much clogged, planed off so 
 as to get a new surface of wood. Dull spots 
 can be rubbed off with a coarse cloth. With 
 proper rubbing, no floor should be sticky. 
 
 Scouring needs a good-sized wooden pail 
 for water, a wooden bowl for sand, a hard 
 scrubbing-brush, and a piece of flannel rather 
 more than a yard square. Scrub the floor with 
 the brush, water, and sand, and afterwards wash 
 off the sand with the flannel. Soap is sometimes 
 used with the sand ; but, instead of improving, 
 it injures the color of the boards when dry, giv- 
 ing them a blackish appearance. If the boards 
 are very dark-looking before the scrubbing is 
 commenced, some, fuller's earth or pearl-ash 
 may be dissolved in the water ; and plenty of 
 clean water should afterwards be used. 
 
 FLORICULTURE.— If there be any room 
 f6r choice in selecting the spot for a flower- 
 garden, select one that is sheltered from the 
 wind and exposed freely to the morning sun. 
 With the proper amount of care and watchful- 
 ness flowers can be made to grow anywhere, 
 and no one, even if confined to the smallest of 
 city back-yards, need be deterred from making 
 the attempt ; but most flowers love warm, sunny 
 spots, where the chill northerly winds cannot 
 reach them, and, if the garden is favorably 
 located, a large part of the work and disap- 
 pointment attendant upon floriculture may be 
 avoided. As the laying out of the garden must 
 depend largely on special local conditions, and 
 should be guided by individual taste, we shall 
 not attempt to lay down any general rules 
 further than to suggest that the complicated 
 and eccentric forms at one time so popular are 
 no longer considered in good taste, and that that 
 plan of arrangement is best which combines the 
 greatest simplicity with a due amount of variety 
 in the shape of the beds. A thing especially 
 to be avoided, except in ribbon beds and 
 " mosaic " planting, is the elaborate geometri- 
 cal figures which the average books on flower- 
 culture are so apt to suggest to their readers. 
 In preparing the ground, raised beds with deep 
 walks should be dispensed with as far as pos- 
 sible ; they suffer from the intense heat of our 
 summers, and the rains wash down their edges, 
 giving an untidy look, and sometimes laying 
 bare the roots of the plants. Grass edgings 
 unless well cared for, are objectionable, on ac- 
 count of the difficulty of keeping the sods from 
 spreading: and this is true of all runningvine 
 edgings except ivy. For a large bed, a bor- 
 der of common flax easily raised from the seed, 
 is very pretty if kept well trimmed, and the 
 dwarf box is unsurpassed. The prettiest of 
 all beds are those neatly cut into the grass-plat 
 and left without other edging. In these the 
 brilliant hues of the flowers contrast well with 
 the soft, emerald tint of the grass. It may be 
 a slight objection to these beds that the dew 
 on the grass makes it necessary to be well shod 
 
?06 
 
 FLORICULTURE 
 
 in attending them in the early morning when 
 flowers and the work of gardening are most at- 
 tractive. The walks between beds may be 
 trodden down and hardened with coal-ashes or 
 gravel. 
 
 The most desirable soil for flowers is a mel- 
 low loam, that will not be much affected by ex- 
 cessive wet or drought. 
 
 As it is useless to attempt to grow flowers in 
 poor soil, the work of fertilizing and ameliora- 
 tion must claim the earliest attention. If the 
 ground be clayey and adhesive, dress it with 
 sand and well-rotted manure in sufficient quan- 
 tity to make it mellow and friable; spade it 
 and mix it well. If the soil be sandy and loose, 
 spade in clay and manure in the same way. 
 Wood ashes are good for all kinds of soil, as 
 they loosen those which are close, and hold 
 moisture in those which are sandy. Every 
 flower garden should be heavily manured every 
 autumn, — the manure dbvering the ground 
 during winter and being well spaded in in the 
 spring. Drainage (natural or artificial) is ab- 
 solutely essential to successful flower-garden- 
 ing; no soil that remains saturated for many 
 hours after even the heaviest rain is fit for the 
 growth of flowers. Before it can be success- 
 fully cultivated it must be thoroughly under- 
 drained. 
 
 For Pot-plants, a good soil may be made by 
 taking one-fourth part of common soil, one- 
 fourth part of well-decayed manure, and one- 
 half of vegetable mould from the woods or 
 wood-yard. Break up the manure fine,, and sift 
 it through a coarse wire sieve; then mix all 
 the materials together thoroughly. When the 
 common soil used is too adhesive, increase the 
 proportion of mould. If the pots are large 
 it may be well to cover their bottoms with an 
 inch or so of potsherds, but the old fashioned 
 gardeners' talk about " drainage " is sheer 
 nonsense. Any flower-pot will be perfectly 
 drained by the hole in its bottom. The soil 
 for pot-plants should be removed every year, 
 soon after the plants have blossomed. Loosen 
 the earth from the pots by passing a knife 
 round the sides; turn the plant upside down 
 holding the fingers across the earth, and re- 
 move the pot ; then take away all the matted 
 fibres at the bottom and sides and all the earth, 
 except what adheres closely to the roots ; then 
 re-pot in fresh soil, prepared as above. 
 
 In planting flower seeds, break up the soil 
 until it is entirely free from large lumps, rake it 
 over carefully, and rub that on the surface 
 through the hands till it becomes powdery and 
 soft. It is then ready for the drill. Seeds re- 
 quire to be planted near the surface or more 
 deeply, according to their size. For seeds as 
 large as sweet peas, the drill should be half an 
 inch deep ; the smallest seed should be simply 
 laid on the surface, and a very little fine earth 
 sifted over them, and afterwards pressed down 
 with a trowel or with the palm of the hand. 
 Never plant when the soil is very wet ; in very 
 dry weather, water the ground lightly at night, 
 being careful not to use water that is too cold. 
 
 If the seeds are small, sow a good many of 
 them together, and they will assist each other 
 in breaking through the soil. When the plants 
 are about an inch high, thin them out, leaving 
 many or few, according to the number required 
 for the garden ; it is best to leave a liberal mar- 
 gin for mistakes and mishaps. 
 
 Transplanting, unless the plantjjs taken up 
 without separating it from the earth around its 
 roots, retards the growth somewhat ; if the soil 
 around the roots be undisturbed, the growth is 
 not interrupted at all. Transplanting should, be 
 done at evening, or better still, just before a 
 shower. Take a round stick, sharpened at the 
 end, and make holes to receive the plants. Set 
 them a very little deeper than they were before; 
 and press the soil firmly around them ; then 
 water, and cover for three or four days with an 
 inverted flower-pot, or other vessel, or simply 
 with newspaper. If a plant wilts after being 
 transplanted, remove the larger leaves, and 
 water liberally for a day or two. , 
 
 The watering of plants is a subject on which 
 floriculturists differ. Mr. Rand maintains that 
 " if the soil is close or clayey, very seldom will 
 water be • required ; if sandy or loose, more 
 often, but each locality will have its own rules'." 
 Another writer argues that " in this hot, dry , 
 climate, the watering-pot is a necessity," "and 
 if there are not plentiful showers, plants, 
 should be watered freely every evening." Our 
 own experience coincides with the latter view. 
 Daily watering is not, as some suppose, an ab- 
 solute necessity ; but plants seldom thrive well 
 through the feverish days of July and August 
 without frequent and copious watering. The 
 water for plants should not be very cold; a 
 good way to take the chill off is to draw it in 
 the morning, and let it stand all day in the sun. 
 Rain-water is the best, and it may generally be 
 obtained by having a hogshead standing in 
 some place out of sight, under a spout connect- 
 ed with the roof. In watering, the water should 
 never be dashed or poured on from a pail ; but 
 showered on slowly and gently from the rose 
 of a watering-pot. In time of drought, syring- 
 ing the leaves at evening is very beneficial to 
 shrubs and plants. 
 
 Weeding, in a small garden is done most ef- 
 fectually with the thumb ahd finger. It is poor 
 gardening to cut off a weed just below the level 
 of the ground with a rake or hoe, for the root 
 remains alive, gains strength, and nearly always 
 sends up additional shoots. Of course in large 
 gardens, the hoe must b.e depended upon, but 
 pulling up the weeds by the roots is the only 
 way of finally getting rid of them. The best 
 time for weeding is very early in the morning; 
 it is not well to weed at night, or on a rainy or 
 cloudy day, for there is no sun to kill the 
 weeds, which it is better to expose to the sun, 
 that they may be thoroughly killed. Pull them 
 up in the morning, let them lie exposed all 
 day and gather them up in the evening. 
 The better and less laborious plan is, how- 
 ever, to keep the ground so thoroughly raked 
 that no weeds- can become established. 
 
FLORICULTURE 
 
 207" 
 
 Insects are very annoying in the garden ; 
 with the first warm days they appear in num- 
 bers,— covering the roses and settling down upon 
 everything that is in bloom.' Rain causes them 
 to disappear, but a dry wind increases them: A 
 small painter's brush dipped in quassia or aloes 
 water will brush them off and destroy them. 
 Hellebore (powdered) sprinkled over the leaves 
 of plants about once a week will also help to 
 protect them. The caterpillars of many moths 
 and butterflies are destructive in the garden, 
 and one death in the v spring will save much war- 
 fare later in the season. If a moth is seen 
 resting pn a stem or leaf, with folded wings, it 
 is probably a female, and should be killed at 
 once. If one is found dead on a plant, she has 
 doubtless laid her eggs, and these must be 
 searched for underneath the leaves and 
 burned. A garden syringe or hose is the most 
 effective weapon against aphides and caterpil- 
 lars; hold the pipe close to the plant, so as to 
 bring a considerable stream of water upon it, 
 and it will soon be freed from them. Every 
 time the syringe or hose is used, rake the 
 earth away from under the plants, and trample 
 upon the insects that have been washed off. 
 Earwigs are very destructive insects. Their 
 favorite food is the petals of roses, 'pinks, 
 fuchsias, dahlias, etc., they eat at night,, and in 
 the daytime hide away amid the dark leaves. 
 They can be caught by driving stakes into the 
 ground and over these inverting flower-pots, 
 leaving them just room to crawl under ; then 
 look for and destroy them every morning. 
 Toads and lady-bugs, on the other hand, are 
 great helps, for they destroy vast numbers of 
 the aphides, moths', caterpillars, etc. 
 
 When plants produce an abundance of foli- 
 age and no flowers, either remove them to a 
 drier soil, or cut through some of the principal 
 roots. Root shortening is often resorted to by 
 florists to force plants to bloom. By cheeking- 
 the growth of the woody portions, strength is 
 thrown into the flowers. All shrubs produce 
 their flowers on the terminal points of branches ; 
 after the bloom is past, if they are" pinched off, 
 three or four new branches will come out in 
 the succeeding year. As plants are in their 
 most vigorous growth while in flower, they 
 should never be transplanted at that time. 
 Then is the time for taking cuttings, as they 
 are most ready to send forth roots. The 
 throwing off of its leaves by a newly-planted 
 cutting is a sign that it has begun to grow, 
 while if the leaves wither on the stem, it shows 
 that the cutting had not strength enough to send 
 out shoots. The ripening of seeds exhausts 
 the strength of the plants ; therefore remove all 
 pods that are not especially desired for seed. 
 A plant can be trained into any shape by pinch- 
 ing off the ends of young shoots, for the plant 
 will avenge itself by sending forth two or three 
 more in lieu of the. one pinched off. 
 
 The preserving of plants in Winter is one 
 of the most perplexing problems in floriculture. 
 It is useless to try and make "window-gar- 
 dens " with plants that have flowered all sum- 
 
 mer ; these must have a period of rest or they 
 will be worth nothing for another season. 
 Nearly all bulbs, and all plants that have a 
 woody nature, can be preserved in a cool, dark 
 cellar, where potatoes will not freeze. Roses, 
 fuchsias, heliotropes, oleanders, sweet verbenas, 
 and in fact nearly all flowers, can be kept by 
 laying them carefully down on the ground, and 
 .covering them with. sods placed grass side up. 
 Zonale. Geraniums and Scarlet Salvias can be 
 wintered in most cellars, if the earth is shaken 
 from their roots, and they are tied up by them 
 to the cellar beams. All blossom buds should 
 be cut off, or the sap that is in the branches 
 will cause them to bloom and thus rob the roots 
 of the strength they need to live on through the 
 winter. Roses and geraniums can also be buried 
 in trenches. Dig the trench two and a half 
 feet deep and where the water will not settle ; 
 line the bottom with straw or dried leaves, and. 
 lay the plants in ; cover the plants with aboard, 
 so supported as not to press upon them, and 
 fill in with sandy loam, finishing off the top 
 with a ridge that will carry off water. All 
 plants that are only slightly tender can be pre- 
 served by cutting off superfluous branches and 
 binding straw around them so that no part will 
 be exposed to the frost. 
 
 The care of house-plants is a matter requir- 
 ing daily attention. As previously directed, the 
 soil in the pots should be renewed every year. 
 In winter, house-plants, except when well sup- 
 plied with sun and air, should be watered only 
 enough to keep them fresh; many are made 
 sickly and spindling by .giving them too much 
 water when they have little light and fresh air. 
 If from improper treatment they have become 
 spindling, cut their heads entirely off, and sink 
 the pot in earth or surround it with damp sand 
 or sawdust and place it where the morning sun 
 will strike it; often a new and flourishing head 
 will-spring. aufc-- -Plants ought not to be kept 
 very warm in winter, nor exposed to great 
 changes of temperature. From 40 to 60 de- 
 grees is about the proper temperature, when a 
 litrhrsmrandair are secured. In summer, the 
 plants should be set out of doors, but for a 
 time should be well shaded; for few house- 
 plants can bear the full sun at first. When 
 insects become troublesome, set the plants un- 
 der a barrel, and burn a little tobacco in it. 
 When plants are frozen,* a copious sprinkling 
 with cold water and a gradual restoration of 
 warmth are the best remedies. 
 
 Were the space at our command, it might be 
 desirable to add to the foregoing some sugges- 
 tions as to the kind and number of plants to 
 select for a garden ; but often all this must be 
 a matter of individual taste. and opportunity, 
 and full details are given under the separate 
 plants whose names are scattered throughout 
 the work. It only remains to add that the 
 word "hardy," so often used in our descriptions, 
 means that the plants to which it is applied will 
 live out unprotected during the winter and require 
 little attention. " Annuals " are plants that 
 bloom and die down every year. " Biennials " 
 
208 
 
 FLORICULTURE 
 
 are those which run their course in two years. 
 " Perennials " are those which grow and blos- 
 som year after year. 
 
 The three accompanying illustrations sug- 
 gest simple and easy msthods of training vines 
 for ornamental purposes. Fig r. shows the 
 method of constructing a framework around a 
 
 window. The material is wire, except the shelf 
 above, which is of wood, and intended to sup- 
 port additional pots. Fig. 2 shows the same 
 window with the vines in growth.' The plan 
 shown in Fig. 3 is exceedingly pretty, and may 
 
 Fig. 2. 
 
 be applied either out of doors or in a conserva- 
 tory. Ivy is the most satisfactory vine for in- 
 door culture, but any quick-growing vine with 
 abundant foliage will answer. 
 
 Fig. 3- 
 
FLOSS 
 
 FLUIDS 
 
 209 
 
 FLOSS.— Untwisted filaments of the finest 
 silk, much used in embroidery upon satin, silk, 
 broadcloth, etc. It comes of any color, in 
 skeins containing- about ten yards. In buy- 
 ing;, test the strength, as some kinds are in- 
 ferior, and well-nigh worthless. 
 
 FLOUNDER.— There are many different 
 species of this fish, which is flat like bream, 
 and very oblong. The most common variety 
 is the " flake " or " spotted flounder," which 
 
 Flounder. 
 
 weighs on the average about two and a half 
 pounds, and is in season from August to No- 
 vember. The "winter flounder" or "New 
 York flat-fish," is a smaller kind, rarely weigh- 
 ing over ten or twelve ounces, and excellent 
 for frying. It is in season, from October to 
 July.' The flounder is a flat-fish, not esteemed 
 as s a delicacy, but sweet and easily digested. 
 
 Boiled Flounder. — Same as Bass or Blue- 
 fish. • 
 
 Fried Flounder Sprinkle the fish with salt, 
 
 and let them lie two or three hours before they 
 are dressed. Wash and clean them thoroughly, 
 wipe them dry, flour them well, and wipe them 
 again with a clean cloth ; then dip them in egg 
 and fine bread-crumbs, and fry them to a light 
 brown in plenty of lard. If the fish be large, 
 raise the flesh entirely from the bones, cut it 
 into nice pieces, dip them in eggs and bread- 
 crumbs, and fry as before. 
 
 FLOUR. — This term properly includes the 
 finely-ground meal of any of the cereals, but it 
 is commonly applied only to wheat-flour, and 
 will be so used here, the other kinds being 
 spaken of under the different grains. There 
 is no article of food more universally used than 
 flour, and none, perhaps, which it is more dif- 
 ficult to obtain pure. It is adulterated with 
 rice flour, potato starch, pea flour, alum, plas- 
 ter of Paris, sulphate of copper, and other ma- 
 terials which cost less than flour, or add to its 
 weight at a cheaper rate. Rice, potato starch, 
 and pea flour, are readily detected under the 
 microscope by the form of the granules ; plaster 
 of Paris by being insoluble in water and sink- 
 ing at once to the bottom of a glass of water 
 when flour containing it is stirred in; alum by 
 dipping bread into a decoction of logwood when 
 a dark bluish color will be produced if alum be 
 present ; and sulphate of copper by a red color 
 w!ien prussiate of potash is added to bread 
 moistened with water. A more convenient log- 
 wood test for alum is to macerate 4>£6z. of 
 logwood chips in 8 oz. of spirits for twenty-four 
 hours, and filter. A few drops' of this Solution, 
 together with the same amount of the strongest 
 solution of carbonate ammonia that water will 
 H 
 
 make, added to moistened bread, or flour in a 
 little water, will show a dark bluish color, if 
 alum be present. These should be kept sep- 
 arately for the purpose. The easiest test with 
 chalk, plaster of Paris, or other solutions is 
 specific gravity; a vessel which will hold a 
 pound of wheat flour will hold nearly a pound 
 and a half of any other. 
 
 In buying flour, when no elaborate test can 
 be applied, it is best to try it by testing it ; in 
 this way mustiness or sourness can generally 
 be detected. Good flour has a yellowish tinge, 
 and when pressed tight in the hand, retains the 
 creases of the skin impressed on itj when rubbed 
 between the thumb and fingers a slight grain 
 should be felt. Poor flour sometimes has a 
 dingy look, as if ashes was mixed with it. The 
 only safe way is to buy a small sample, and, if 
 it prove satisfactory on trial, then get a larger 
 supply from the same stock. 
 
 Flour stored in barrels needs no other care 
 than putting it in a cool, dry place, where it is 
 well protected from rats, cockroaches, and other 
 vermin. A tightly-fitting cover to the barrel 
 is indispensable. 
 
 FLOWERS. (To cut and Keep. )— Flow- 
 ers should never be gathered during the heat 
 of the day, but either while wet with dew in 
 the early morning or after sunset when the 
 dew has revived them. Do not break them off, 
 but cut them with a knife or scissors ; the 
 former is best, as it cuts cleanest and does not 
 injure the plant. Sand is far cleaner to place 
 them in than water ; it can be wetted every 
 morning and will keep for weeks without any 
 unpleasant odor. If sand cannot be obtained, 
 add a few bits of charcoal to the water ; if the 
 water is changed every day the flowers will 
 then keep for a week or more. If it is de- 
 sired to keep flowers for some time, about half 
 an inch should be cut off from the ends of the 
 stalks every time the water is changed; a 
 pinch of saltpetre and salt added to the water 
 tends to prevent their decay. Warm water 
 will revive wilted flowers ; put them into water 
 warm to the hand, let them remain an hour 
 or more, then ciit off the stalks a little and 
 put into fresh lukewarm water, and they will 
 brighten wonderfully. A few drops of liquid 
 ammonia added to the water, is also excellent 
 to revive them. . See Floriculture and 
 Flowers under their respective names. 
 
 FLUE. — Wherever metal flues pass near 
 woodwork (which is to be avoided if possible), 
 the latter should be well guarded by reflecting 
 plates of metal, like tin or zinc, and some space 
 should intervene between the two so as to 
 allow a current of air to pass through. . If the 
 pipe must be supported it should only be by 
 thin, though strong arms of metal wire, by 
 which the neat is prevented' from being com- 
 municated in sufficient amount to raise the 
 temperature of the wood to a dangerous de- 
 gree Smoking flues are to be treated the 
 same as smoking chimneys. (See Chim- 
 neys.) 
 
 FLUIDS. — Fluids taken into the stomach 
 
210 
 
 FLUMMERY 
 
 FOOD 
 
 are not subject to the slow process of diges- 
 tion, but are immediately absorbed and carried 
 into the blood. This is the reason why liquid 
 nourishment restores from exhaustion more 
 speedily than solid food. When food is chiefly 
 liquid (soup, for example), the fluid portion is 
 rapidly absorbed ; and the solid parts remain 
 to be acted on by the gastric juice. In the case 
 of Alexis St. Martin, in fifty minutes after tak- 
 ing soup, the fluids were absorbed and the re- 
 mainder was even thicker than; is usual after 
 eating solid food. It is because of this that 
 soups are considered bad for weak stomachs, 
 for this residuum is harder to digest than or- 
 dinary food. Tea and coffee, and other warm 
 drinks are so exhilarating after fatigue because 
 that portion of them which acts as food enters 
 into the blood, almost immediately. 
 
 FLUMMERY^— Take .--Cream, or milk, I 
 qt ; sweet almonds, 5 or 6 oz ; bitter almonds, 
 4; sugar, yi lb ; potato flour, or corn starch, 6 
 oz.; eggs (whites), 10; lempn peel or vanilla. 
 
 Blanch and pound the almonds to a paste ; 
 put them in the milk over boiling water, when 
 a film covers the milk, stir in the flour which 
 has been mixed smooth in a little cold milk, 
 when it has thickened to a batter remove from 
 the fire and stir in. the eggs beaten to a stiff 
 froth, then pour-in moulds wet with cold water. 
 Serve cold with sugar and cream. If lemon is 
 liked, scald thin strips of the rind in the milk 
 until flavored. Extract of vanilla may be added. 
 
 FLUTING. (See Crimping^ 
 
 FLUX. (See Dysentery.) 
 
 FOMENTATIONS. — Warm lotions applied 
 to diseased parts by means of flannels. They 
 are often prescribed by physicians, and it is 
 well to know how to manage them. The best 
 way is to have some pieces of flannel or 
 blanket, first cut to the required size, and then 
 soaked thoroughly in water just hot enough to 
 be grateful to the patient. Place beneath the 
 part to be fomented some water-proof or oil- 
 cloth, and then having had the flannels wrung 
 nearly dry in a towel twisted by two assistants, 
 wrap them around the limb, or lay them flat on 
 the injured part, and over them bind some 
 water-proof or thoroughly dry and thick cover- 
 ing ; repeat the whole process as often as may 
 be necessary. 
 
 FONDU.— I. Take .--Cheese, 4 oz ; eggs, 
 6 ; butter, % lb ; salt, pepper, and cayenne. 
 
 Grate two ounces each of Gruyere and Par- 
 mesan cheese (common cheese will do, but is 
 not so nice) into a basin and season with salt, 
 pepper and cayenne ; add the yolks of six eggs, 
 and a quarter of a pound of melted butter ; 
 whip the whites of the six eggs, arid stir them 
 gently with the other ingredients. Line an 
 ordinary cake-mould with a strip of writing 
 paper six niches high; pour the mixture in, 
 and bake fifteen minutes in a moderate oven. 
 Serve very hot. 
 
 . EC. Take .--Cheese, 3 oz ; eggs, 5 ; milk or 
 cream, 1 pt ; butter, 2 oz ; potato ffour, or ar- 
 rowroot, 2 oz ; salt and pepper. 
 
 Mix a quarter of a pint of milk and two 
 
 ounces of potato flour or arrowroot to a smooth 
 batter ; heat three-quarters of a pint of milk 
 (or cream in preference) to boiling, and pour it 
 in; stir them well together, and then add two 
 ounces of butter cut small. When this is 
 melted and beaten thoroughly into the mixture, 
 add the well-beaten yolks of five eggs, half a 
 teaspoonful of salt, a little cayenne, and three 
 ounces of lightly-grated cheese. Whip the 
 whites of the eggs to a stiff and solid froth, stir 
 them in gently, and bake as before about 20 
 minutes. This is very nice. 
 
 FOOD.— A food is a substance which, when 
 introduced;; into the body, supplies material 
 which renews some structure or maintains 
 some vital process ; and it is distinguished 
 from a medicine in that the latter modifies 
 some vital action, but does not supply the 
 material which sustains such action. It is es- 
 sential to the idea of a food that it support or 
 increase vital actions ; whilst medicines usually 
 may lessen, increase, or otherwise modify some 
 of them. "Foods are derived," says Dr. 
 Edward Smith, " from 1 all the great divisions of 
 nature and natural products, as earth, water 
 and air, solids, liquids and gases ; and froni 
 substances which are living and organic, or in- 
 animate and inorganic. The popular notion of 
 food as a solid substance derived from animals 
 and vegetables, whilst comprehensive is too 
 exclusive, since the water which we drink, the 
 air which we breathe, and certain minerals 
 found in the substance of the earth, are, adopt- 
 ing the definition given, of no less importance 
 as foods. It is, however, of great interest to 
 note how frequently all these are combined in 
 one food, and how closely united are substance^ 
 which seem to be widely separated. Thus 
 water and minerals are found in both flesh and 
 vegetables, whilst one or both of the compon- 
 ent parts of the air, viz. : oxygen and nitrogen-, 
 are distributed through every kind of fooM 
 which is alone capable of sustaining life, 
 Hence, not only may we add food to food! to 
 supply the waste of the body, but we may 
 within certain limits substitute one for another 
 as our appetites or wants demand. . . .Further, 
 there seems to be an indissoluble bond exist- 
 ing between all the sources of food. There 
 are the same classes of elements in flesh as 
 in flour, and the same in animals as in vege- 
 tables.. The vegetable draws water and min- 
 erals from the soil, whilst it absorbs and 
 incorporates the air in its own growth, and is 
 then eaten to sustain the life of animals, so 
 that animals gain the substances which vege- 
 tables first acquired. But in completing the 
 circle the vegetable receives from the animal 
 the air (carbonic acid) which was thrown out in 
 respiration, and lives and grows upon it ; and 
 at length the animal itself in whole or in part, 
 and the refuse which it daily throws off, be- 
 come the food of the vegetable. Even the 
 very bones of an animal are by the aid of 
 nature or man made to increase the growth of 
 vegetables and really to enter into their struc- 
 ture ; and being again eaten, animals may be 
 
FOOD 
 
 211 
 
 said to eat their own bones, and live on their 
 own flesh." It will be seen from this that an- 
 imal and vegetable foods contain precisely the 
 same elements though in different combina- 
 tions. At the same time they differ sufficiently 
 to make a due proportion of each necessary to 
 perfect nutrition. One sterling point of differ- 
 ence is, that nitrogen constitutes a much larger 
 percentage of animal bodies than of vegetables. 
 Nitrogen is one of the most important elements 
 of food ; only such substances as contain it can 
 efficiently produce flesh or repair wasted tissue. 
 So important is this distinction, in fact, that 
 one of the divisions of food most generally rec- 
 ognized by physiologists is into nitrogenous 
 and non-nitrogenous, or as Liebig termed them, 
 the flesh-forming and the heat-producing. Both 
 kinds are essential to the maintenance of life, 
 and it is because vegetables as a whole are de- 
 ficient in nitrogen that the highest degree of 
 bodily'vigor cannot be kept up Dy them alone. 
 
 It is understood that the structures of the 
 body are in a state of continual change, so that 
 atoms which are present at one hour may be 
 gone the next, and when gone, the structures 
 wUl be so far wasted, unless the process of 
 waste be accompanied by renewal. But the re- 
 newing substance must be of the same nature 
 as that wasted, so that bone shall be renewed 
 by the constituent elements of bone, and -flesh 
 by those of flesh. This is the duty assigned to 
 food, — to supply to each part of the body the 
 very same kind of material 'that it lost by waste. 
 As foods must have the same composition as 
 the body, or supply some such other materials 
 as can be transformed into the substances of 
 th6 body, it is desirable to gain a general idea 
 of what these substances are. The following 
 is a summary of the principal materials of 
 which the body is composed : — 
 
 Flesh, in its fresh state, contains water, fat, 
 fibrjn, albumen, besides compounds of lime, 
 phosphorus, soda, potash, magnesia, silica and 
 iron, and certain extractives, whose nature is 
 unknown. Blood has a composition similar in 
 elements to that of flesh. 
 
 Bone is composed of cartilage, fat, and salts 
 of lime, magnesia, soda and potash, combined 
 with phosphoric and other acids. 
 1 Cartilage consists of chondrin, from which 
 gelatine is formed, with salts of- soda, potash, 
 fime| phosphorus, magnesia, sulphur and iron. 
 
 The brain is composed of water, albumen, 
 fat (so-called), phosphoric acid, osmazome and 
 salts/ 
 
 The liver consists of water, fat, and albumen, 
 with phosphoric and other acids in conjunction 
 with soda, lime, potash and iron. 
 
 The lungs are formed of a substance called 
 connective tissue, from which gelatine is formed 
 by prolonged boiling, albumen, a substance 
 analogous to caseine, various fatty and or- 
 ganic acids, with salts of soda and iron, and 
 water. 
 
 Bile consists of water, fat, resin, sugar, fatty 
 and organic acids, cholesterin, and salts of 
 potash, soda, and iron. 
 
 Hence, it is requisite that the body should be 
 provided with salts of potash, soda, lime, 
 magnesia, sulphur, iron and manganese, as 
 well as sulphuric, hydrochloric, phosphoric, 
 and fluoric acids and water ; also, nearly 
 all the fat which it consumes daily, and 
 probably all the nitrogenous substances which 
 it requires and which are closely allied in e'em- 
 pbsition, as albumen, fibrin, etc. " So great an 
 array of mysterious substances," says Dr. 
 Smith, "might well prevent us from feeding 
 ourselves or others if the selection of food de- 
 pended solely upon our knowledge or judgment ; 
 but it is not so, for independently of the aid 
 derived from our appetites, there is the great 
 advantage of having foods which contain a pro- 
 portion of nearly all these elements ; and com- 
 binations of foods have been effected by ex- 
 perience which protect even the most ignorant 
 from evil consequences. Thus flesh or the 
 muscular tissue of animals, contains precisely 
 the elements which are required in our flesh- 
 formers, and, only limited by quantity, cur 
 heat-generators also ; and life may be maintained 
 for very lengthy periods upon animal food and 
 water. Seeing, moreover, that the source cf 
 flesh in animals which are used as food, is of 
 vegetable origin, it follows that vegetables 
 should contain the same elements as flesh, and 
 if is a fact of great interest that in vege- 
 tables we have food elements closly analogous to 
 those contained in the flesh of animals. Thus, 
 in addition to water and salts, common to 
 both, there is vegetable chondrin, vegetable al- 
 bumen, vegetable fibrin, and vegetable casein, all 
 having a composition almost identical with ani- 
 mal albumen, fibrin, chondrin, and casein." The 
 articles containing most of the three articles 
 needed generally in the body are as follows : 
 for fat* and heat-making — butter, lard, sugar and 
 molasses ; for flesh or muscle-forming — Ier.n 
 meat, cheese, peas, beans, and lean fishes ; for 
 brain and nerves — shell fish, lean meats, peas, 
 beans and very active birds and fishes, who live 
 chiefly on food, in which phosphorus abounds. 
 In a meat diet, the fat supplies the carbon for 
 keeping up the heat of the body, and the lean 
 furnishes nutriment for the muscles, brain and 
 nerves. Green vegetables, fruits and ber- 
 ries furnish additional supplies of the acids, 
 the salts, and' water heeded. Since the 
 analogy between animal and vegetable foods 
 is so close, substantially the same elements be- 
 ing found in each, it may be asked, what is the 
 practical difference between them for purposes 
 of nutrition ? As a general rule, then, it may 
 be said that while flesh presents the elements 
 of nutrition in a form the most compendious 
 and easy of digestion, vegetables are composed 
 of substances which must not only be digested 
 but-thorbughly transformed before they can be 
 
 4 This is of course intended only as a general statement. The 
 fat in our bodies is directly derived from nitrogenized tissues. 
 When the non-nitrogemzed principles are excluded from our food 
 the body becomes lean, because the nitrogenized tissues arc con- 
 sumed in the production of heat, instead of being converted 
 into fat. 
 
212 
 
 FOOD 
 
 FRACTURES 
 
 used for the reparation of the body. The cook- 
 ing of flesh is doubtless desirable, although it 
 is not necessary to its digestion, but the cook- 
 ing of most vegetables is essential, in order to 
 enable the stomach to dissolve and perfectly 
 transform them. A good test is the amount of 
 matter which leaves the bowels after the con- 
 sumption of vegetable and animal foods ; and 
 if quantities supplying an equal amount of nu- 
 triment be taken, the refuse from the former 
 will be twice as great as from the latter. It is 
 commonly assumed, and is one of the leading 
 arguments of the vegetarians, that the digestion 
 of vegetables is easier than that of animal food, 
 and that the process is more quickly perform- 
 ed; but the experiments of Dr. Beaumont, 
 upon the stomach of Alexis St. Martin, have 
 shown that mutton is digested more quickly 
 than bread, and an egg sooner than a potato. 
 To this must be added the fact that a greater 
 bulk of vegetable than of animal food is required 
 to provide a given amount of nutriment, and 
 hence, those who live chiefly on the former 
 must be large eaters. Dr. Edward Smith, dis- 
 cussing this point, says : "When wecompare 
 them it may be stated generally, that vegetable 
 food must be eaten in larger quantities, and be 
 better cooked, than animal food, and that it 
 requires a longer period for and greater power 
 of digestion, whilst it excites the vital processes 
 more slowly, and in a lower degree." 
 
 The following table, showing the average 
 quantity of nutritive matter iniooo parts of sev- 
 eral varieties of animal and vegetable food will 
 illustrate some of the points previously made : — 
 
 Beef 260 
 
 Veal 250 
 
 Mutton 290 
 
 Pork 240 
 
 Brain 200 
 
 Chicken 270 
 
 Cod 210 
 
 Haddoclt 1 So 
 
 Sole 210 
 
 Bones 510 
 
 Blood 215 
 
 Milk 7 2 
 
 White of egg 140 
 
 Wheat 950 
 
 Rice S80 
 
 Barley 920 
 
 Ry e 79* 
 
 Oats 742 
 
 Turnips 42 
 
 Cabbage 73 
 
 Beet-root 148 
 
 Cucumber 25 
 
 Strawberries 100 
 
 Pears 160 
 
 Apples 170 
 
 Gooseberries 190 
 
 Cherries '.' 250 
 
 Plums 290 ' 
 
 Apricots 260 
 
 Peaches 200 
 
 Grapes 270 
 
 Melons 30 
 
 Tamarinds 349 
 
 Almonds , 650 
 
 Potatoes 260 
 
 Carrots 98 
 
 • Water, coffee, tea, cocoa, and other drinks 
 are simply liquid foods, each supplying nutri- 
 ment in greater or less amounts, and repairing 
 waste. Alcohols are generally excluded from 
 the list of foods, but taken in limited quantities 
 and under proper conditions, it is thought that 
 they promote digestion and stimulate the con- 
 version of food into tissue and blood. Atmos- 
 pheric air is also ranked among the foods by 
 modern physiologists, since from it chiefly is 
 derived one of the most important and neces- 
 sary elements of nutrition, oxygen. 
 
 The effects of cooking upon food must not 
 be overlooked. This effect is two-fold. It 
 softens and disintegrates the substances which 
 are naturally too hard for digestion, and thus 
 renders them amenable to the digestive opera- 
 
 tions ; this is the effect produced upon many 
 vegetable substances, such as starch, grains of 
 every kind, and all substances having a resist- 
 ing envelope or a tough and solid texture, such 
 as peas, beans, potatoes, turnips and the like. 
 In animal substances, on the other hand, the 
 most useful effect of cooking appears to be the 
 partial transformation of the albumenoid mat- 
 ters, as' in roast meat, whereby they acquire a 
 peculiar and agreeable flavor. There is reason 
 to believe that this flavor, besides being pleas- 
 ant to the palate, stimulates the secretion of the 
 digestive fluids which are essential, to its con- 
 version into substances capable of being appro- 
 priated by the body. (See Diet.) 
 FORCE-MEAT. (See Stuffing.) 
 FORK. — Forks for table use' are now.gen- 
 erally either of silver or silver-plated ware, and 
 either of these is in every" way preferable to 
 steel or German silver. For the commoner 
 kinds, stag's horn makes very durable handles, 
 the surface of the horn being left in its natural 
 state ; these are often used for large carving- 
 forks. Bone handles are made of the shank 
 bone of the ox ;' some of the bones are very 
 dense and hard, but they do not keep their 
 color, and are very liable to crack if dipped in 
 hot water. Neither these nor ivory handles 
 should ever be put into water at all. Those 
 who cannot afford silver forks can now get good 
 plated ones at a moderate price, which will wear 
 at least as well as steel ones and th'eir use is to 
 be strongly recommended, on grounds both of 
 convenience and elegance. Try to get those 
 with extra plating on the outer prongs. 
 FOWL. (See Chicken, and 'Poultry.) 
 FOXGLOVE.— A large herbaceous plant, of 
 which there are many varieties, with purple, 
 white, rusty, and variegated flowers. The com- 
 mon foxglove has large and numerous flowers 
 of a bright rose color, spotted white and purple 
 on the inside, and hanging down from fhe-stert* 
 m beautiful racemes. The plant is a biennial,' 
 and therefore the seeds should be sown every 
 year. Sow as soon as the frost is out of the 
 ground. It blossoms in July and August 
 
 FRACTURES.— These accidents often hap- 
 pen where surgical aid cannot be obtained at 
 once, and perhaps not at all, but fortunately the 
 most inexperienced eye can detect when one of 
 the larger bones is broken, and the treatment 
 is generally very simple, at least until the ar- 
 rival of the doctor. In case of such an accident, 
 however, the doctor should be sent for at once, 
 and be careful, if in the country or at some dis- 
 tance from the doctor's house, to forward a 
 clear statement as to the apparent nature of the 
 accident, which limb is hurt, and where and 
 how it happened— this will enable him to bring 
 the proper instruments and apparatus, if any are 
 needed. Where an arm or leg is broken, it is 
 tar better to slit open the dress with a pair of 
 scissors than to pull it off ; but however the un- 
 covering of the limb may be managed, it must 
 be done very slowly and gently, and the limb 
 should be supported so as to prevent jarring or 
 shaking to the damaged part. It must be care- 
 
FRACTURES 
 
 213 
 
 fully kept, too, in the right direction, for other- 
 wise some sharp splinter of bone may penetrate 
 the hitherto unwounded skin. 
 
 In fractures of the lower limbs occurring at 
 a distance from home, the jolting of a carriage 
 or wagon should be avoided, and the patient car- 
 ried. A door, a broad plank or shutter, a large 
 sack cut open, a sheet or blanket or piece of 
 tarpaulin fastened at the corners to two strong 
 hoe-handles or sticks, makes an excellent ham- 
 mock, carried by four men. 
 
 Splints are needed in case of injury to the 
 arm or hand, and these can easily be made of 
 thin board or stiff card-board, a cigar-box, or an 
 old band-box cut into strips the width of the 
 hand or a little wider, or any hard, unyielding 
 and light material ; whatever is used, let it be 
 long enough to reach from a little beyond the 
 elbow to a little beyond the ends of the fingers. 
 Cover this with a pad of soft hay, hair, wool, 
 cotton, or anything soft,' and then both the arm 
 and hand will rest comfortably. For a sling, 
 suspend a handkerchief or strip of cloth around 
 the neck, bearing in mind that the hand must 
 not hang lower than the elbow. 
 
 Pain and swelling are the immediate or early 
 results of a fracture, and it is better for a non- 
 professional in treating a case to allow several 
 hours, or even a day or two, to elapse before he 
 ventures to apply the splints and bandages as a 
 permanent dressing. Yet the limb must not be 
 left quite alone. Lateral support should be 
 given it by small pillows, pads of tbw, folded 
 sheets,, or some other soft material ; and cold 
 applications, such as lint dipped in cold water, 
 will aid in removing the swelling. If the leg or 
 thigh be broken, the limb may De placed in its 
 proper direction on one or more long pillows, 
 and these tied at intervals around it with some 
 tapes or cravat bandages. In every case of 
 fracture the patient must be kept quiet and free 
 from'excitement, and not allowed to exert him- 
 self until the wound is thoroughly healed. 
 
 Arm (Above the Elbow). — There is only 
 one bone here. Provide four . splints, with a 
 soft pad to each, to reach from the shoulder to 
 the elbow-joint ; place one behind, one before, 
 
 Fractured Arm. 
 
 and one on each side, and secure them well 
 With a bandage or straps. Use the sound arm 
 
 as a model to shape the splints by. Carry the 
 arm in a sling. 
 
 Arm (Below the Elbow). — Here there arc 
 two bones* and one or both may be broken. If 
 you try to raise the arm by taking hold of the 
 wrist you will easily detect it. In dressing, hold 
 the arm bent, with the thumb uppermost— as 
 if the person were going to lay the palm flsV 
 
 Fractured Fore-Arm. 
 
 against his chest ; place one splint along the 
 palm of the hand to the bend of the arm, and 
 the other along the back of the hand to a little 
 
 Fractured Fore-Arm. 
 
 beyond the elbow; apply a wet bandage or 
 straps loosely to keep them steady, and carry 
 the arm in a sling. In bandaging the fifst two 
 or three days allow for swelling.. 
 
 Collar-bone. — This bone runs from the top 
 of the breast-bone to the shoulder, and is gen- 
 erally broken near the middle. On the sound 
 side the bone is smooth and even, on the injured 
 side you will observe the lump caused by the 
 broken ends rising one over the other, and if 
 the shoulder be pulled forward, you will see the 
 parts move and the patient will suffer pain. In 
 a child the collar-bone does not break with a 
 clean fracture as in an adult ; the bone bends 
 to some extent and then cracks without break- 
 ing through. It is important, to remember this, 
 for in a child you will not see the ends of the 
 bone move as they do in an adult. In treating, 
 prepare a round pad the thickness of a man s 
 arm and five inches long,; push the shoulder 
 backwards, and press with the other hand on 
 
214 
 
 FRACTURES 
 
 the fracture till you get it in its place : put the 
 pad into the arm-pit, and secure the arm with a 
 bandage round the body, as shown in Fig. i : 
 
 Fractured Collar-bone. 
 
 raise the fore-arm well up in a sling. A bet- 
 ter way of dressing it is that shown in Fig. 2. 
 Take a band of stout cloth, three or four 
 inches wide and five yards long. Lay one end 
 on the shoulder, bring the band down the front, 
 around the elbow, and up the back of the shoul- 
 der ; then across the breast to under the other 
 arm ; and then-twice around the body. Draw 
 the bandage tight. Take the patient to a sur- 
 geon, and let him show you how tolfix it perma- 
 
 Fractured Collar-bone. 
 
 nently; you will have to watch over it for a 
 month. 
 
 Elbow-joint. — It sometimes happens that 
 the sharp bone which projects at the back of 
 the elbow is broken by a fall or blow. The arm 
 cannot then be used ; and if you compare the 
 two arms together, you will find that the point 
 of the elbow is gone, and is drawn up towards 
 
 the back of the upper arm. Keep the arm quite 
 straight, place a long well-padded • splint on 
 the inside, and bandage both above and below 
 the elbow. 
 
 Hand, Foot, or Ankle. — These bones are 
 solid and are almost always wounded by some 
 such accident as breaks or crushes the bone, such 
 as by machinery, threshing-machines, etc., and 
 are alwaysserious. A doctor must be sought 
 at once ; and in the mean time cover the wound- 
 ed part with several folds of rags or handker- 
 chiefs, dippedin cold water. If water is not at 
 hand, wrap it up in a good handful of damp 
 grass. If there be much bleeding, dip the wound 
 into cold water if you can find any. If the hand 
 is wounded, hold it on the top of the head. 
 
 Head.— Any accident sufficiently severe 
 to fracture the bones of the head or face, 
 or to cause the person to remain insensible^ 
 needs immediate medical attention. All that 
 a non-professional can venture upon is to 
 place the patient in a reclining posture with 
 the head raised, apply cold water to the 
 injured part, especially if there be bleeding, 
 and keep down all noise and excitement. 
 
 Hip-joint. — The bone here is liable to be 
 broken in aged people from any slight causes. 
 Sometimes the person feels something crack in 
 the hip, and cannot stand or rise from the 
 ground ; if placed upright, you will find that the 
 injured limb is shorter than the other, and the 
 foot turns outwards. Remove the clothes care- 
 fully, and keep the patient quietly in bed till the 
 doctor comes. 
 
 Jaw. — The lower-jaw is sometimes broken 
 by a blow. It is not difficult of detection ; the 
 bone in its whole outline is so easily examined 
 by the fingers that irregularity or change of 
 direction must be noticed at once. If there 
 is but little displacement, it will be enough to 
 support the injured bone by one or more 
 
 Fractured Jaw. 
 
 bandages, so applied as to retain the jaw in 
 place ; they may be tied, one at the back cf the 
 
FRACTURES 
 
 215 
 
 neck and another across the top of the head, 
 If, however, there be displacement and separa- 
 tion, so that the two ends cannot be easily 
 kept in the same place, a further arrangement 
 must be contrived. This will best be done by 
 employing apiece of guttapercha, moulded so 
 as to form a cover for the jaw on both sides, 
 and in its. whole length ; this will give a perfect 
 support, and may be kept in, place by bandages 
 applied as above directed. Three weeks or 
 more will pass . before the bones will unite 
 thoroughly ; and during this period the patient 
 must be supported on soups, beef-tea, and 
 other liquid food. 
 
 Knee-cap. — The cap of the knee js. usually 
 fractured by falling on the knee, or trying to 
 prevent falling. As soon as it happens, the 
 person has lost all power of standing on that 
 leg, and if placed upright drops down again 
 instantly. The bone is split across, and has 
 left a gap similar to that of the elbow when the 
 bone is broken. Keep the leg quite straight, 
 placing the splint along the back of the limb ; 
 and treat in exactly the same way as the elbow- 
 joint. When the patient is obliged to move, 
 pass a strong bandage round the neck, over 
 the shoulder, and under the foot, and draw it 
 so tight that it will entirely support the weight 
 of the leg. 
 
 Leg (Below the knee). — Here there are two 
 bones as in the fore-arm. If the small one be 
 broken, you may have great difficulty in finding 
 it, and it is of no consequence, as the large one 
 will act as a support. If both bones are bro- 
 ken, the patient is unable to raise his limb, there 
 is distortion and swelling, with pain, at the 
 place of fracture, and the ends of the bone 
 will move on one another slightly if the foot 
 be raised. This fracture may be treated by 
 the employment of two side splints ; these 
 should be applied, one to each side of the 
 limb, and retained in place by straps or band- 
 ages. The patient should then lie on the side 
 corresponding with the fracture, keeping the 
 limb as quiet and moving it as seldom as possi- 
 ble. Or the patient may have the less irksome 
 position on his back it the fractured limb be 
 steadied by a straight outside splint, which 
 should be made of wood four fingers in width, 
 to reach from the knee to below the foot, and 
 with the lower end notched as in the long 
 thigh splint. The inequalities about the ankle 
 are great, so that the padding must be abund- 
 ant and well arranged ; the limb must be 
 tightly fixed to the splint by means of a band- 
 age or straps. Four or five weeks confine- 
 ment must be insisted on after a fracture of 
 this kind. 
 
 Ribs (Without a wound). — The symptom 
 of a broken rib, after a blow or fall, is an aching 
 pain, which becomes sharp on taking a deep 
 breath, and is referred to one particular point 
 which is very painful if pressed ; or, if the ribs k 
 near the back-bone be suddenly pressed, pain 
 will be felt, not where you press, but where the 
 bone is broken. If there be spitting of blood, 
 keep the patient quiet and give no stimulants. 
 
 If there be a bruise, apply hot fomentations or 
 a large hot poultice ; then wrap a bandage of 
 flannel six inches wide round the chest to sup- 
 port the injured part ; draw this tight, and sew 
 it on with large stitches, not placed opposite 
 each other, but more like what is called the 
 " herring-bone stitch ; " tighten it from day to 
 day as required. If the accident happens at 
 some distance from the house, tie a handker- 
 chief firmly over the clothes till you reach 
 home. 
 
 Ribs (With a wound). — If the wound be 
 merely a scratch, after applying the fomenta- 
 tions, use a bit of lint and plaster, and bandage 
 as before ; but if it be at all deep, even if you 
 do not think it- has gone through into the chest, 
 put on some folds of wet rag and a bandage. 
 Let the patient lie on the injured side, and keep 
 him as quiet as possible till the doctor comes. 
 In all cases of a wound to the chest, the person 
 must lie on the wounded side. 
 
 Thigh. — Fracture of the thigh may occur at 
 any point throughout the shaft of the bone, and 
 is ascertained by the person not being able to 
 raise the leg, and by pain when he attempts to 
 do so. The greatest trouble in this case arises 
 from the violent spasms of the muscles, which 
 draw the broken bone out of its place and 
 cause great suffering. If the accident occurs 
 in the fields, or away from home, get some stiff 
 straw, reeds, bits of very thin boards, or if any- 
 body has a stiff hat, knock the crown out,' 
 split up the body, and bind this rather tightly 
 with handkerchiefs, suspenders, etc., round the 
 broken limb. On reaching home, if the spasms 
 be severe, put a strong bandage round the an- 
 kle, cross it over the instep and bring the ends 
 together under the foot, and to this sling a 
 brick or any convenient article weighing about 
 eight pounds. Let this hang over the foot of 
 the bed, so as to draw down the leg; it will 
 afford great relief, and in the mean time *he 
 doctor must be summoned. 
 
 The best dressing for a fractured thigh is a 
 long splint on the outside of the leg, with a 
 shorter one on the inside. For an adult the 
 splints should be about four fingers in breadth, 
 and thoroughly well padded. The outer one 
 should project some four incites below the foot, 
 and reach up to midway between the upper 
 prominence of the thigh-bone and 'the arm- 
 pit. In the first place, the whole leg should 
 be evenly bandaged from toes to groin ; then 
 apply the outer splint, and fasten the leg firmly 
 to it. It is customary to have two deep notches 
 cut at the lower extremity of the splint, and two 
 holes bored through it close to the upper end 1 . 
 The foot must be fixed to the lower end by 
 carrying the bandage round the ankle and in- 
 step, and then, after each turn, through the 
 notches just mentioned. Then the leg, to a 
 little above the knee, must be bandaged to 
 the splint ; and, this point reached, the upper 
 end of the splint must be fixed so as to 
 prevent shortening at the fractured point, by 
 passing a folded handkerchief round the groiri; 
 the two ends of which may be threaded through 
 
216 
 
 FRAMES 
 
 FRENCH COOKERY 
 
 the holes at the upper extremity of the splint, 
 and firmly knotted. The inner splint, reaching 
 only from inside of knee to the groin, should now 
 be put on, and the bandage carried upwards 
 round and round so as to encircle the whole, 
 
 and retain both splints in close contact with the 
 thigh. Pocket handkerchiefs or strips of cloth 
 should fasten the splint to the abdomen, the 
 knot in tying them being made upon the splint. 
 The patient must of necessity lie on his back 
 
 during recovery, and six or eight weeks will pass 
 over before the fracture is thoroughly healed. 
 
 FRAMES (Gilt). — To preserve them from 
 flies in summer, boil three or four onions in a 
 pint of water ; then with a painter's brush dip- 
 ped in the infusion, wash Over the gilded por- 
 tions of the frames. Once during the spring 
 and summer will be often enough to apply it. 
 
 FRANGIFANE. — A French paste used for 
 tartlets or any kind of pastry. It is made by 
 moistening two ounces of flour with a little 
 milk, and heating the two together in a sauce- 
 pan; then add three or four eggs,. and stir to- 
 gether till cool enough to make up with the 
 hand. 
 
 Frangipane de Pommes-de-Terre. — Cook 
 some potatoes by steam, take off the skins, 
 and mash them well ; then put them into a ba- 
 sin, add some eggs (four to a pound of the 
 potatoes), a little butter, salt, grated citron, 
 some bitter macaroons, sugar or not, according 
 to taste, and use it as a paste in all sorts of 
 entremets of pastry. 
 
 FRECKLES. — These are commonly consti- 
 tutional, appearing in childhood and lasting 
 through life. Sometimes they seem to be caused 
 by exposure to sun and wind, and then they 
 disappear to a great extent with removal of the 
 cause. Treatment of the permanent freckles 
 has generally very little effect, but the fol- 
 lowing applications may be tried : — Take of 
 muriatic acid, one drachm; rain-water, half a 
 pint ; spirit of lavender, half a teaspoonful ; 
 mix. Apply it two or three times a day to the 
 freckles with a bit of linen, or a camel-hair pen- 
 cil. Or, with one ounce of elder-flower oint- 
 ment, mix twenty grains of sulphate of zinc. 
 Rub this into the skin at night, and next morn- 
 ing wash with soap and water and apply a lo- 
 tion made of half a pint of infusion of rose- 
 leaves, mixed with thirty grains of citric acid. 
 If these applications irritate the skin, use as a 
 lotion : almond mixture, half a pint ; Goulard's 
 Extract, half a drachm. 
 
 FRENCH CHALK. (See Chalk.) 
 
 FRENCH COOKERY ('Terms used in).— 
 Such of the dishes and processes peculiar to 
 French cookery as it seems worth while to di- 
 rect attention to, have been treated of in their 
 
 appropriate places ; but the descriptive terms 
 used in that cookery are now so commonly intro- 
 duced into culinary and other treatises that a 
 vocabulary of them can hardly fail to prove prac- 
 tically useful here : — 
 
 Aliemande, veloute sauce reduced and 
 thickened with yolks of eggs. 
 
 Assiette volante, dish passed round. 
 
 Au naturel, cooked and served in its natural 
 state ; plain. 
 
 Baba, a light sort of cake, served as a re- 
 move to the second course roast. 
 
 Beignet, fritter. 
 
 Bisque, a soup of shell-fish and game. 
 
 Blanc, a rich white broth in which game,, 
 poultry, etc., are cooked. 
 
 Blancher, to render white, to remove hulls. 
 
 Blanquette, scollops cut .from cold roast 
 joints and warmed in aliemande sauce. 
 
 Boudin, an oblong quenelle poached in broth 
 filled with minced red tongue, truffle, etc. 
 
 Bouilli, boiled fresh beef with vegetables; 
 
 Braising, a process of cooking with fire on 
 the cover of the pot. 
 
 Brioche, a light sort of cake. 
 
 Buisson, a high standing dish of sugar-work 
 and pastry. 
 
 Caramel, burnt sugar, for coloring soups. 
 
 Casserole, a mould of rice, a stewpan. 
 
 Chartreuse, game, chicken, etc., put in a 
 mould, lined with vegetables in a rich pattern. 
 
 Compotier, a dish to hold the compote. 
 
 Court Bouillon, a preparation of wine, water, 
 and savory herbs in which fish is cooked. 
 
 Consomme, a strong, clear, sparkling soup. 
 
 Cullis, a very rich white or brown gravy: 
 
 Oroustade, bread carved to represent a vase, 
 etc., to hold ragouts and other preparations. 
 
 Croquettes, a sweet or savory preparation, 
 bread-crumbed and fried crisp. ' 
 
 Croutons, fried bread cut for garnishing. 
 
 En papillote, cooked in oiled paper. 
 
 Entrees, made dishes, for fhe first course. 
 
 Entremetg, dressed vegetables, large sal- 
 ads, swee'ts'of all description, hot jellies, etc. 
 
 Espagnole, one of the grand stock sauces, 
 from which is made the special sauces — brown. 
 
 Farcie, fprcemeat. 
 
 Feuilletage, puff paste. 
 
FRICASSEE 
 
 Fricandeau, a piece of the inside of leg of 
 veal, larded and stewed. 
 
 Friture, frying-pan. 
 
 Gateau, cake. 
 
 Gras, made from meat. . 
 
 Glace, a term employed promiscuously, but 
 simply meaning a shining surface, whether a 
 cake iced, or a ham glazed. 
 
 Gratinate, to make rich by reducing. 
 
 Grenadins, the fricandeau piece of veal cut 
 into thick cutlets. 
 
 Jardiniere, a vegetable garnish boiled down 
 in its own gravy. 
 
 Liaison, a thickening of yolk of eggs diluted. 
 
 Macedoine, many varieties of vegetables 
 boiled down as jardiniere. 
 
 Maigre, made without meat. 
 
 Marinade, a preparation for enriching the 
 flavor of meat, fish, etc.,. made of wine, vinegar, 
 water, herbs, and vegetables, of oil, vinegar, 
 etc., and of liquor, sugars, and spices. 
 
 Miroton, a rechauffe, very nicely prepared. 
 
 Nouilles, a paste of Hour, cream, and eggs. 
 
 Noix de veau, technical term meaning cush- 
 ion, that part of the leg of veal next the udder. 
 
 Paner, to bread-crumb. ■ , 
 
 Panieres, to cover with bread-crumbs. 
 
 Passer, to fry lightly. 
 
 Figne, to lard on the surface only. 
 
 Poelee, a braise to enrich game, etc. 
 
 Potage, soup or light broth. 
 
 Profitrolles, a light pastry used as an en- 
 tr6m£t. 
 
 Puree, meat, vegetables, fish, etc., after being 
 cooked, chopped fine, pounded in a mortar to 
 a smooth paste, rubbed through the taniis, 
 diluted with the liquor it was CQoked in. 
 
 Quenelles, a rich farcie moulded in forms 
 and poached in broth. 
 
 Ragout, consisting of one or more ingredi- 
 ents in a rich brown or white cullis. 
 
 Rissoles, small pastry consisting of either 
 savory or sweets, fried. 
 
 Rous, a thickening of flour and butter. 
 
 Salmi, a hash of game served in a sauce 
 made of the trimmings. 
 
 Salpicon, a preparation of red tongue, ham, 
 mushrooms, and chicken or game, chiefly 
 used, to fill boudins, croquette, bouchees, etc. 
 
 Saute, to cook quickly over a sharp fire with 
 just enough oil or butter to prevent sticking. 
 
 Sautoir, saute-pan. 
 
 Tamis, a sieve of fine cloth wire, also of 
 coarse woollen cloth. 
 Timbale, a pie raised in a mould. 
 Toppot, the surface fat from the common 
 stock-pot. 
 Tourte, a tart, of fresh or preserved fruit. 
 Vanner, to use sauce with a small ladle in 
 peculiar manner. 
 
 Veloute, the grand stock sauce for white 
 sauce, as Espagnole is for hrown. 
 , FRICASSEE. — A .dish made of chipkensor 
 any small animal, dressed or fried. ^Receipts 
 for various kinds of it are given in different 
 parts of the work. (See Chicken, Frog, 
 Parsnip, Veal.) 
 
 FRITTERS 
 
 217 
 
 FRIEZE.— A kind of coarse woollen cloth 
 or stuff, resembling baize, with a nap on one 
 side, tkis nap is of a peculiar kind, consisting 
 of little tufts or burrs, called the/riezine, which 
 is made by the machine in weaving, ft comes 
 only in dark colors, and is a yard wide. 
 
 FRINGE.— Fringes are for furniture, or for 
 ladies' dresses. The former are from two to 
 four inches deep, and comes in three varieties : 
 plain head, plain head and bullion, and 
 gimp head. Those for dresses are called 
 "fancy fringes," are made of worsted or silk, 
 and come from half an inch, to three or four 
 inches in width. 
 
 FRITTERS.— Take. -Flour, i pt; eggs, 4 ; 
 boiling water, i pt ; salt, 1 teaspoonful. 
 
 While the water is boiling, stir in the flour 
 gradually, and let it boil three minutes, stirring 
 all the time ; take from the fire, stir in the yolks 
 of the eggs, one bv one, and afterwards the 
 whites, which must be previously whipped to a 
 froth. Drop it by spoonfuls into boiling hot 
 lard, and fry to a light brown. Serve hot, pow- 
 dered over with white sugar. 
 
 Apple Fritters. — I. Take :- Flour, 10 oz ; 
 milk, 3 gills ; eggs, 2 ; sour apples, chopped 
 fine, or sliced thin, 2. 
 
 Beat the yolks very light ; mix in the milk 
 and flour; whisk the whites to a stiff froth and 
 stir them in very gently; add the apple and 
 drop the batter by the spoonful in hot lard an 
 inch and a half deep. 
 
 n. Make a batter same as in first recipe. 
 Peel the apples; slice them across into rounds, 
 from which remove the cores ; dip these slices 
 into the batter, and fry them to a light brown 
 and until tender. Pi Je; them regularly on the 
 dish and dust with white sugar before serving. 
 Some steep the sliced apples in brandy before 
 dipping them into the batter. 
 
 Bread Fritters.— Take .--Bread-crumbs, 1 pt ; 
 Zante currants, yi lb ; milk, 1 pt ; butter, 1 
 tablespoonful ; powdered white sugar, % lb ; 
 eggs, 6 ; brandy, 2 tablespoonfuls. 
 
 Grate some bread into a dish until you have 
 a pint of crumbs ; pour over these a pint of 
 boiling milk, in which a tablespoonful of butter 
 has been melted ; cover the pan, and let it 
 stand an hour. Then beat the mixture up 
 well, flavor with nutmeg, and add a quarter of 
 a pound of powdered white sugar, stirred in 
 gradually, and two tablespoonfuls of brandy ; 
 beat six eggs till very light, and stir them by 
 degrees into the mixture ; lastly, add the cur- 
 rants (washed, dried, and dredged well with 
 flour), a few at a time, and beat the whole 
 together very hard. It should be a thick bat- 
 ter; if it turns out too thin add a little flour. 
 Have - ready over the fire a frying-pan with » 
 boiling lard; put in the batter in large spoon- 
 fuls (be careful not to let them run into each 
 other) and fry to a light brown. ' Drain them 
 on a perforated skimmer, or an inverted sieve, 
 and send them to table hot'. Serve .with wine 
 and powdered sugar. 
 
 Fruit Fritters.— Take. --Flour, U pts; milk, 
 j 1 gill; cream, 1 pt (or a pint of milk with a 
 
218 
 
 FRITTERS 
 
 FROG 
 
 teaspoonf ul of melted butter in it) ; eggs, 6 ; salt, 
 2 teaspoonfuls. 
 
 Mix these ingredients together ; add either 
 btackberries, currants, gooseberries, or rasp- 
 berries ; and fry in small cakes to a light brown. 
 Eit with a sauce made of butter, Deaten up 
 with sugar, and flavored with wine, or nutmeg, 
 or grated lemon-peel. 
 
 Indian Meal Fritters. — Take .--Eggs, 4 ; 
 milk, 1 pt ; yellow corn meal, 1 pt ; flour, 2 
 gills ; salt, 1 even teaspoonful. ' 
 
 Beat the yolks of the eggs until very light ; 
 add the milk, meal, flour and salt ; beat hard, 
 then whisk the whites to a stiff froth and mix 
 them very gently with the batter ; drop by the 
 spoonful in hot lard an inch and a half deep. 
 As fast as the fritters are done, take them out 
 with a perforated skimmer, through the holes 
 of which let the lard drip back into the pot. 
 Send them to table hot, and eat them with wine 
 and sugar, or with molasses. 
 
 Lobster Fritters — Cut the meat of a boiled 
 lobster in small, neat dice ; have \ pint of 
 stiffly reduced allemande sauce, add the lobster, 
 season with cayenne, mace, salt, and white 
 pepper ; form in the shape of corks, dip in 
 - batter, and fry to a fine brown in plenty of 
 lard. 
 
 Mincemeat Fritters. — Mincemeat, yi lb ; 
 bread-crumbs, 2 oz. (or flour, 1 tablespoonful); 
 eggs, 2; juice of % lemon. 
 
 Mix the above ingredients together well and 
 drop the mixture by dessertspoonfuls into boil- 
 ing lard ; fry them seven or eight minutes, 
 drain them on a napkin or white blotting paper, 
 and send them to table very hot. These are 
 very nice. 
 
 Fear and Peach Fritters. — Pears, peaches, 
 oranges, or apricots, can be made into fritters 
 in the same Way as apples. 
 
 Potato Fritters. — Take .--White potatoes, 
 2 (14 oz); eggs, 4; cream, 1 tablespoonful; 
 sweet wine, I tablespoonful; lemon and nut- 
 meg. 
 
 Boil two large potatoes, and mash them well ; 
 beat four yolks and three whites of eggs, and 
 stir them in ; add the cream, wine, a squeeze of 
 lemon juice, and a little nutmeg. Beat this bat- 
 ter half an hour at least. It will be extremely 
 light. Have plenty of boiling lard, drop a 
 spoonful of the batter at a time into it, and 
 fry to a light brown. Serve with a sauce com- 
 posed of a wineglassful of white wine, the 
 juice of a lemon, one dessertspoonful of peach- 
 leaf or almond water, and some white sugar, 
 warmed together. Or make a sauce of butter 
 and sugar beaten together and flavored with 
 wine. 
 
 Rice Fritters. — 7a/J«:-Rice and milk. 
 
 Steep a quarter of a pound of boiled rice in 
 half a pint of milk, make it into thin cakes, and 
 fry them in butter to a light brown. Serve with 
 sweet or wine sauce, made as above. 
 
 Spanish Fritters. — Cut a French roll into| 
 lengths, as thick as the finger, in any approved I 
 shape. Soak in a batter made of two table- 1 
 spoonfuls of cream and one tablespoonful of 
 
 sugar, flavored with nutmeg and pounded cin- 
 namon, and beaten up with an egg. When well 
 soaked, fry to a light brown, and serve with a 
 sauce made of butter and sugar flavored with 
 wine. 
 
 Venetian Fritters. — Take .--Whole rice, 4 
 oz ; milk, 1 pt ; sugar, 2 oz ; butter, 1 oz ; grat- 
 ed rind of ^ a lemon ; currants, 3 oz ; minced 
 apples, 4 oz ; flour, 1 teaspoonful ; eggs, 3 ; 
 salt. 
 
 Wash and drain three ounces of whole rice, 
 put it into a pint of cold milk, and bring it very 
 slowly to the boiling-point ; stir it often, and 
 let it simmer gently until it is quite thick and 
 dry. When nearly done, add to it two ounces 
 of pounded- sugar, and one of fresh butter, a 
 pinch of salt, and the grated rind of half a 
 small lemon. Let it cool in the sauce-pan, and 
 when only just warm, mix with it thoroughly 
 three ounces of currants, four of apples chop- 
 ped fine, a teaspoonful of flour, and three well- 
 beaten eggs. Drop the mixture in small fritters, 
 fry them from five to seven minutes, and let them 
 become quite firm on one side before they are 
 turned. Drain them as they are taken Up, and 
 sift white sugar over them after they are dished. 
 FROG.-The frog, which is so frequently eaten 
 in France and many parts of the Continent, is 
 not our common frog, but another species some- 
 what larger, the Rana escitlenta. It is of a 
 green color, spotted with black, and having two 
 pale yellow lines down the back. It is the 
 hind quarters only that are eaten, and these 
 are more fleshy than the thigh of our common 
 frog, resembling the most delicate chicken. 
 The loins and fore-legs are used in soup. 
 This frog is rare m this country, and 
 the only edible frogs are the bullfrogs in 
 their several varieties, of which the " Gibbon's 
 green frog" is the best. They are sold in our 
 markets ny some of the fishermen, ready skin- 
 ned, at so much per piece or dozen, according tq 
 the size. They arc very delicate, and sweet to 
 the taste ; and those who try them seldom hes- 
 itate to eat themagain. 
 
 Fried Frog.— Skin well; cut off the hind 
 legs and throw them into boiling water, with a 
 little salt, for five minutes ; take out and lay 
 them in gold water to cool, then drain. Have 
 hot fat in a frying-pan on the fire ; and fry them 
 to a light, crisp brown. 
 
 Fricasseed Frog.— Cut off and skin the hind 
 legs, and, giving them a turn or two in a sauce- 
 pan of boiling water, throw them into cold 
 water, and put them into a sauce-pan with but- 
 ton mushrooms, a bunch of parsley, garlic, one 
 cloves, and a bit of butter. Add a pinch of 
 flour, and moisten with a glass of white wine 
 and a little broth. Throw in some pepper and 
 salt, and cook them until they are tender. 
 Take them out ; boil down the sauce to a smaller 
 quantity ; thicken it with yolks of egg, and a 
 bit o£.. butter; throw in some chopped and 
 scalded parsley, and pour it over the legs in 
 their dish. 
 
 Stewed Frog.— Prepare and dress hind legs 
 same as stewed thicken. {See Chicken.) 
 
FROST-BITES 
 
 FRUIT 
 
 219 
 
 FROST-BITES.— These result from ex- 
 posure to cold and especially to a cold wind, 
 and affect only the extremities, and projecting 
 parts of the body, as hands, feet, nose and 
 ears. They are caused by the cold arresting 
 the circulation of the blood in the exposed 
 parts, and are frequently so rapid and so free 
 from pain that a person is not aware of any- 
 thing wrong. 
 
 Treatment. — Keep the person away from the 
 heat, if he is allowed to come near a fire or into 
 a warm room it will burst the local blood ves- 
 sels, causing dreadful suffering and trouble- 
 some wounds. Rub the part well with snow ; 
 and if snow cannot be had, get the coldest 
 water.. Let the patient rub himself if possible, 
 forthe exertion will stimulate the circulation of 
 the blood and help him to keep warm. Con- 
 tinue this rubbing for several hours if neces- 
 sary, till the parts are quite soft, and something 
 like the natural color is restored. Even when 
 this point has been reached, friction with flan- 
 nels, continued for some time, will be of great 
 advantage. After this has been done, the parts 
 may be anointed with sweet oil, or lard, or 
 lime-water and oil (equal parts), and wrapped 
 up well with flannel. If there should be any 
 sores, dress them the same as burns. 
 
 FROST FISH. (See Tom-Cod). 
 
 FROZEN LIMBS, ETC.— Whether the 
 whole body or a part only is affected by eold, 
 the method of treatment is the same. Avoid a 
 sudden change of temperature. If a person be 
 found quite benumbed with cold, if he is taken 
 direct to a fire, his life will probably be de r 
 stroyed ; a barn, or shed, a room which feels 
 very cold to you, is warm enough at first. Re- 
 move the clothes if wet, and rub the body dry. 
 Wrap him in blankets, and give a little warm 
 wine and water, or weak spirits and water or 
 tea. After a while, remove him to a warm 
 
 room, but still not near a fire, and so gradually 
 increase the warmth. Rubbing the skin is the 
 most important restorative agent ; proceed as 
 for Frost-Bites. If the vital functions are 
 suspended, artificial respiration may be set up 
 according to the directions given in article on 
 Drowned. 
 
 Whenever a person is exposed to intensely 
 cold weather without being able to reach a place 
 of shelter, he should the moment he finds nis 
 strength failing, look out for a snow drift, 
 sheltered from the wind by a hill or some other 
 object, and at once scrape out a hole in it large 
 enough for the body, and then crawl into it. 
 Tho snow will shelter him from the cold and 
 wind, and keep him warm. Human beings and 
 sheep have lain for days this way and been 
 saved, and generally it is the only chance. 
 
 Nipped. — This is another effect of cold, and 
 is generally caused by standing or walking 
 against a very cold wind. Persons suffering 
 from it are seized suddenly with severe pam in 
 the bowels and drawn together with cramps : 
 the hands are swollen, and the head aches 
 violently. The treatment should be similar to 
 that already described : a warm room or fire 
 must be avoided at first, and warmth gradually 
 restored. Any kind of warm stimulating drinks 
 may be taken in small quantities at short inter- 
 vals, and after warmth is somewhat restored, 
 warm flannels should be applied to the parts 
 which are most painful. 
 
 FRUITS. — This-very Jarge class of vegetable 
 products comprises representatives from every 
 not and temperate climate, and offers the 
 greatest variety of flavors, and those of the 
 most agreeable character, of all vegetable and 
 animal foods. The true position of fruits as 
 food is less that of nutrients than of agreeable 
 luxuries. Their qualities, however, place them 
 in the first rank of subsidiary, or luxurious 
 
 foods, since they supply an agrecaD.e and re- 
 freshing material when taken alone or with 
 other foods, which in health is desirable, and m 
 disease almost necessary to life. They will be 
 taken by the sick when nothing else is desired 
 
 and by acting upon the sense of taste may 
 ultimately induce the invalid to eat food of a 
 more nutritive character. The albuminous 
 fruits, such as cocoa-nuts, filberts, aim; nds, 
 hickory nuts, and the_ like, are, as Dr. Smith 
 
220 
 
 FRUIT 
 
 FRYING 
 
 says, really seeds, and contain a large propor- 
 tion of nutritive matter. The different varieties 
 of fruit are treated of in their proper places in 
 various parts of the work. 
 
 All fruits designed for immediate eating 
 should be gathered before ten o'clock in the 
 morning during summer, in order to obtain their 
 best flavor. To store fruit, gather it in the 
 middle of a dry day, Being very careful not to 
 bruise or injure it in any way. As to time, the 
 safest rule is to observe when the fruit begins 
 to fall naturally; unripe fruit never keeps so 
 well as that which is nearly ripe — it is more apt 
 to shrivel and lose flavor. A moist, but not 
 . damp, atmosphere is best for keeping fruits; 
 and as many persons have cellars who have not 
 fruit-rooms, they should store their fruit in a 
 corner of the cellar in preference to dry closets 
 in higher parts of the house. Again, fruit 
 keeps better and longer in the dark than when 
 exposed to the light. (See Candying Fruit, 
 and Canning Fruit.) 
 
 FRUIT (Wax, to make). — The first process 
 is forming the mould from which the cast of 
 fruit is to be taken. This is done by mixing 
 plaster of Paris with water, to the consistency 
 of thick paint. As the mould of fruit cannot 
 be taken whole, it is necessary to prepare it for 
 the parts required. For an apple, orange, or 
 pear, two parts will be sufficient ; but in other 
 cases, when the fruit abounds in irregularities, 
 it is requisite to take the mould in three or more 
 parts, otherwise it will be difficult to remove. 
 
 In preparing an apple, etc., it is necessary to 
 oil the surface of one half of the fruit, which, 
 having done, place over it the plaster of Paris ; 
 as it sets, or dries, which it will do very quickly, 
 smooth the edges to the exact half, with a 
 knife, making at the same time several notches 
 in the edge, in order that the two parts, when 
 taken, may fit closely ; when the plaster is suf- 
 ficiently hardened, oil the edge with a camel- 
 hair pencil, and prepare for taking the mouldof 
 the second half, whfch is performed in the, same 
 manner ; the two halves, placed together, will 
 form a perfect mould, the plaster being readily 
 removed by means of oiling. 
 
 The next process is taking the cast; the 
 parts of the mould will be rendered more hard 
 by immersion in cold water ; all the parts must 
 now be bound together with string. Prepare, 
 the wax by melting it^to the consistency of 
 cream, pour it into the mould at the aperture 
 caused by the stalk, which must be increased 
 should the orifice be not sufficiently capacious 
 to admit the wax ; when the wax is thoroughly 
 hardened, the string must be removed, and. the 
 pieces of the mould taken from the fruit; a 
 perfect cast of the fruit is thus produced. The 
 colors used are to be obtained in powder, and 
 delicately put on the wax by means of the 
 finger, the lighter parts being touched with a 
 camels-hair pencil. 
 
 With some descriptions of fruit, as an orange, 
 grapes, etc., the color may be put in the wax 
 and the bloom produce.d afterwards by the use 
 of the powder. The stilks are formed and in- i 
 
 serted at the top of the fruit. The leaves are 
 produced by thin sheets of wax, punched out 
 to the size required, with punches prepared for 
 the purpose ; these can be obtained at most 
 hardware stores. 
 
 FRTJMETY.— Roast a quarter of a pint of 
 wheat till it is done ; then boil it in water for 
 three or four hours ; pour off the water, and 
 add one quart of milk, two spoonfuls of flour, 
 two eggs, half a teacupful of raisins and cur- 
 rants, a little lemon-peel and cinnamon. Boil a 
 quarter of an hour and serve. 
 
 FRYING. — Considered generally to be the 
 most unhealthful mode of cooking practiced ; 
 although if carefully performed there seems no 
 reason why an article which is fried may not 
 be as nutritious as an article which is baked, 
 and just as conducive to general health'. While 
 of course it is not wise to supply a quantity of 
 fried dishes, it is not wise to supply, without 
 change, dishes which are boiled or roasted. 
 
 Wire Lining for Frying-pan. 
 
 Frying, as usually performed in American 
 kitchens, is unhealthful because performed un- 
 skillfully. Considering the frequent slice of 
 bread-crumbed fish, reeking with black grease, 
 it is no wonder that frying is so generally 
 condemned. 
 
 Wire Basket for Frying. * 
 
 The proper mode of cooking- is to entirely 
 immerse the article to be fried in smoking hot 
 fat— either clarified beef drippings, lard, or oil; 
 on no account use butter, as cooking butter 
 produces some change (probably chemical) 
 that makes it one of the most indigestible sub- 
 stances known. The moment the article to be 
 cooked touches fat sufficiently hot, its surface 
 becomes coagulated, making it impossible for 
 the fat to get in or the natural juices to get out. 
 It is well to pfotectisome articles in frying by 
 placing them on wire supports. 
 
 English Frying-pan. 
 
 Have, on a sharp fire, a deep frying-pan more 
 than half filled with beef drippings. Your ar- 
 ticle for frying is crumbed and ready to cook ; 
 now if, on looking across the pan, you see a 
 thin, bluish smoke rising, lay in the article 
 
FUCHSIA 
 
 FULLER'S EARTH 
 
 221 
 
 and keep the pan gently moving,. so that the 
 contents do riot stick to the sides. Turn the 
 article once or twice, and when of a fine buff 
 color, take it out ; lay it for a moment on clean, 
 brown paper to absorb the fat ; garnish and 
 serve sufficiently hot. 
 
 Saute Pan. 
 
 Sautieing is an entirely different process, in 
 that only enough fat or butter is used to pre- 
 vent the article cooked from sticking to the 
 sautoir, while it is browned quickly over a very 
 hot fire. Then enough gravy is added (if the 
 dish is not bread-crumbed) for the sauce. Per- 
 mit it to simmer a moment ox two, and, then 
 instantly serve. 
 
 FUCHSIA. — Fuchsias are among the most 
 desirable of plants, either for outdoor or indoor 
 culture. They are extremely easy to grow ; they 
 bear a profusion of flowers, ana both flowers 
 and foliage are very beautiful. In the garden, 
 a moist, shady position is the most suitable ; 
 the noonday sun scorches the tender buds and 
 causes them to fall. Fuchsias are gross feed- 
 ers and luxuriate in., the richest soil. A rich 
 loam, well mixed with leaf mould and rotted 
 cow manure, should be provided for them ; and 
 twice a week during the summer they should 
 have liquid manure, either from the barn-yard, 
 or by dissolving one tablespooriful of guano in 
 a gallon of warm water. Water twice a day 
 in dry weather with tepid water. Treated thus, 
 some kinds will send out shoots from four to 
 five feet in length in six or eight months. 
 
 Fuchsias may be grown either from seeds or 
 cuttings, but the former method is dubious and 
 troublesome and it is best either to buy the 
 plants of the florist or to raise from cuttings. 
 Take the cuttings either in February, March, or 
 April, from three to four inches long. Plant 
 them in clear sand, keep " sopping wet/' and jn 
 three weeks they will be well-rooted ; put in 
 three inch pots, in the richest of soil, with a 
 little sand to keep it mellow ; let them grow 
 until the pot is well filled with roots, which will 
 be in three or four weeks ; then re-pot in six or 
 eight-inch pots, if designed to grow in them ; 
 but if raised to bed out, plant at the start in 
 five-inch pots, and when all fear of frost is 
 passed, plant in the garden. Fuchsias show 
 to great advantage when trained as standards ; 
 to do this the side shoots of a young plant must 
 be nipped off, and the stem trained up a 
 straight stick. When it has grown as high as 
 desired, let the side shoots branch out, and < a 
 handsome bush will be produced. They can 
 also be trained to walls, or planted in masses in 
 beds. If the young plant does not branch out, 
 pinch off the terminal shoot; side branches 
 will soon appear, and the most central can then 
 be trained up for a stem. 
 
 During the winter the plants can be kept in 
 frost-proof, dry cellars, either in pots or boxes ; 
 
 or they can be pulled up by the roots, the soil 
 shaken from them, and packed in layers in sand 
 which is thoroughly dry, first cutting off all the 
 tender shoots. In March or April, bring them 
 to. the light and plant in rich soil, pruning not 
 only the top but the roots ; in cutting the tops 
 back, have an eye to shape. Plant out as soon 
 as all danger from frost is over. 
 
 The varieties of fuchsia^ are innumerable, and 
 we pan only give lists of a few of the most 
 desirable of the single and double flowering 
 kinds. 
 
 Single Fuchsias. — These are all choice : — 
 AnH.ie, tube and" sepals white, corolla deep 
 pink; 'Arabella, white sepals, pink corolla; 
 Charming, violet corolla, crimson sepals ; 
 Fairest of the Fair, white tube and sepals,' 
 violet-rose corolla ; Father Ignatius, carmine 
 sepals, blue corolla, bell.jshaped ; Jules Calol, 
 orange-red sepals, orange-crimson corolla ; 
 Land of Plenty red sepals, violet-black corolla ; 
 Lustre, vermilion corolla; waxy-white sepals ; 
 Marginata, white sepals, rose-pink corolla ; 
 Prince Imperial, scarlet sepals, violet corolla ; 
 Hose of Casjile, white sepals, violet corolla ; 
 Souvenir de Cheswick rosy-crimson sepals, 
 violet corolla ; Striped Unique, purple corolla 
 striped with white ; Taglioni, white reflexed 
 sepals, dark violet corolla ; Wane of Life, violet- 
 blue corolla, scarlet sepals, gold tinted foliage ; 
 Wejping Beauty, scarlet sepals, blue corolla . 
 
 Double Fuchsias.— These are unsurpassed 
 fori beauty and elegance by any plant in the 
 floral kingdom. E. G. Henderson, scarlet 
 sepals, violet corolla; Elm City j Emperor, 
 crimson sepah., white corolla ; Grand Duke, 
 crimson, violet - purple corolla ; Monktrosa, 
 bright rose sepals, white corolla ; Nonpareil, 
 two corallas, purplish-blue; Norfolk Giant, 
 crimson sepals, violet corolla ; Piclurdta, scarlet 
 sepals, double white corolla ; Snowdrop, scarlet 
 sepals, semi-dark white corolla ; Stcrpasse V. de 
 Peubla; scarlet sepals, double white corolla; 
 Symbol, crimson tube and sepals, creamy-white 
 corolla ; Tower of London, scarlet sepals, 
 violet-blue corolla ; Wilhelm Pfitzer, rosy-car- 
 mine sepals, lavender-blue corolla. 
 
 Golden Leaved Fuchsias. — The varieties of 
 these are few in number, and the best are : — 
 Cloth of Gold, Crown of Jewels, Golden 
 Fleece, Golden mantle, Golden Treasure, and 
 Orange Boven. 
 
 Winter Flowering Fuchsias. — These bloom 
 from December to May. There are only two 
 varieties: Speciosa, tubes and flowers of a 
 peach-blossom color, crimson corolla; and 
 Serratifolia. The flowers of the latter are dis- 
 stinct from those of any other kind of fuchsia. 
 The tube is crimson, the tips of the sepals shad- 
 ing to green, with white stamens. 
 
 FUEL. (See Coal, Coke, and Wood). 
 
 PULLER'S EARTH. — A substance useful 
 for removing grease from floors, carpets, cloth- 
 ing, or greasy vessels of any kind. It is of a 
 grayish-brown color, hard, compact, and rough, 
 But scrapes with a polished surface. It is al- 
 ways scraped to a powder before using, and 
 
222 
 
 FUMIGATION 
 
 FURNISHING 
 
 applied in that form. When it becomes sat- 
 urated with the grease, it must be removed and 
 a fresh supply put on. 
 
 FUMIGATION.— The slow burning of 
 brown paper or cotton rags is the most familiar 
 way of destroying bad smells by fumigation. 
 Sugar or coffee sprinkled thickly in a shovelful 
 of live coals, and left to smoulder slowly, is 
 also very effective and not disagreeable. A 
 pleasant fumigation can be made by dipping 
 cartridge paper in alum and water, drying it, 
 and spreading one side with a mixture of equal 
 parts of gum benzoin, olibanum, and Peruvian 
 balsam ; melt these together and spread them 
 upon. the paper with a hot knife. In using, 
 hold slips of the paper over a candle or lamp, 
 
 tq evaporate the odorous matter, but not to ig- 
 nite it. Ships and rooms infected with con- 
 tagious diseases are fumigated with burning 
 sulphur. The roll sulphur is placed in an iron 
 pan or open kettle, and is ignited by. pouring 
 a little alcohol upon it, to serve as a kindler. 
 {See Deodorizers and .Disinfectants.) 
 
 FUNNEL. — Funnels are made of tin, tinned 
 iron, pewter, tohite or brown stone-ware, and 
 glass, and of various sizes. Very small ones are 
 useful for filling vials and small bottles where 
 it is difficult to avoid spilling. Where acids are 
 to be poured, glass or earthenware is requis- 
 ite, as metal will be corroded by it. Glass is 
 best under all circumstances, because one can 
 see whether it is perfectly clean. . A servicea- 
 
 Fig. i.— A Corner of the Hall. 
 
 ble funnel can be made at any time by folding a 
 piece of clean letter-paper into the-proper shape. 
 
 FURNACE.— {See WARMING.) 
 
 FURNISHING.— The reader, if impecuni- 
 ous, need not be discouraged by the discussion 
 here of points involving considerable outlay, 
 for in addition to these, the article contains 
 much for his special benefit. He is earnestly 
 recommended to study the article on Decora- 
 tion. In it he will find an authoritative ex- 
 position of those' elementary principles of taste 
 which underlie all the decorative arts, and he 
 will need little more in the way of suggestion 
 concerning furniture in its artistic aspects. The 
 present article deals with the practical aspects, 
 including cost. Unfortunately, prices have been 
 
 fluctuating so much in recent years that esti- 
 mates are inevitably misleading. Ways of 
 getting over this difficulty will be treated far- 
 ther on. 
 
 In addition to this article, the reader will 
 also find it desirable to consult the articles on 
 Carpets, Curtains, Earthenware, Paper- 
 hanging, etc., the present article being mainly 
 confined to the consideration of what, fpr want 
 of a more definite term, we may call movable 
 furniture. 
 
 Since Harper's and Scribner's magazines 
 and the Centennial Exposition have been doing 
 so much to show people what good furniture 
 is, it seems almost superfluous to give even the 
 few illustrations we have space for ; but this 
 
FURNISHING 
 
 223 
 
 work may 
 who have 
 
 find its way into the hands of some 
 not enjoyed those opportunities, and 
 
 Fig. a, 
 
 will naturally be kept by many after the dis- 
 appearance of their unbound magazines and 
 catalogues brought from the Centennial ; we, 
 therefore, insert' a few illustrations. The reader 
 will find a few others containing good ideas on 
 furnishing, in the article on HOUSE. 
 
 Of the illustrations in this article, Figs. 5, 6, 7, 
 11, 16, and 21 are from the catalogue of Messrs. 
 Cox, of London ; Figs. I, 8, o, 12, 13, 14, and 17 
 are from the catalogue of Messrs. J. & R. 
 Lamb, of New York ; Figs. 18 and 19 are from 
 the catalogue of Messrs. Horton & Ramus, of 
 New York ; the others were prepared for the 
 work; Figs. 2, 3, 4, 15, and 22 by Mr. Babb, 
 and Figs. 10 and 20 by Mr. M. N. Cutter. 
 
 Now for a few specific considerations, mainly 
 with reference to getting the best effect for the 
 least money. 
 
 The hall determines the first impression on 
 entering the house, and it is well worth while 
 to economize elsewhere for the sake of effect 
 here. Probably the worst possible step is to 
 buy the stereotyped hat and umbrella rack. 
 No matter how elaborate,, they are always the 
 same thing over again, and generally very ugly. 
 If, however r one is needed, some simple ar- 
 rangement like that in Fig. 2, honestly made 
 of good wood, with "dead" finish, -will prob- 
 ably give more satisfaction, in the long run, 
 than the more elaborate designs in which the 
 cabinet-makers delight. A mirror, large or 
 small, of some original shape, framed in some 
 durable way, with pegs for the hats and coats, 
 
 can be made very effective. Under it, may 
 Stand a chair or table, either having a drawer. 
 Or a table alone will do ; for hats and coats 
 can he kept on plain hooks back under the 
 stairs. Sticks or umbrellas can be disposed of 
 in a cheap stand behind the door. If the hall 
 be rather dark, a white cast or bust at the end 
 will be very effective. A pair of horns, or sev- 
 eral pair, can never be amiss, nor can any other 
 decoration suggesting out of doors and the 
 storied .halls of the olden time. 
 
 Where there is room for them, one should 
 try to have the broad table, the clock, and the 
 little cupboard for brushes, gloves, and other 
 things that one heeds on going out and coming 
 in, as shown in Fig. 1. This " little cupboard," 
 by the way, can, in a small hall, easily be sub- 
 stituted by drawers under chairs. 
 
 A hall should look as large as it can be 
 made to. 
 
 Stair rods' seem a ridiculous superfluity for 
 poor folks. Let the stair carpet be long enough 
 to shift as olten as it wears out on the edges of 
 the steps. 
 
 The Parlor is usually the most Philistine of 
 all Philistine American institutions. Where 
 there is the usual ill-spent wealth, the room is 
 filled with gorgeous upholstery in the cabinet- 
 maker's style of art, has the horrible " cabinet 
 rich and stylish," which usually figures on 
 the furniture man's bills for enough to buy two 
 respectable paintings, is either utterly innocent 
 of all works of art but a few china or parian 
 
 Fig. 3- 
 
 dolls and a French clock of a 
 out by the dozen, or has the 
 
 pattern 
 walls 
 
 turned 
 covered 
 
224 
 
 FURNISHING 
 
 with paintings which are simply good canvas 
 spoiled. If such parlors were furnished in hon- 
 est pine, and one-tenth of the saying devoted 
 to a few good engravings on the walls, their 
 refinement would be vastly increased. There 
 is no need of extremes, however, for the money 
 usually spent would give honest hard wood 
 furniture, luxuriously fashioned and cushioned, 
 covered with good worsted reps or satines, and 
 good photographs, engravings, or even, in many 
 cases, paintings by deserving artists. 
 
 In the few well-furnished parlors that we 
 have, the most frequent lack is the suggestion 
 of ease. There is generally too much wood 
 shown in chairs and sofas, and too little cush- 
 ion. Fig. 4 suggests a good style. Ladies are 
 
 Fig. 4 . 
 
 always complaining that sofa seats are too 
 broad. Hence the advantage of cushions that 
 can be piled' against each other, or laid against 
 the back of a deep easy chair. 
 
 If the reader will carefully consider what Mr. 
 Babb has to say about chairs in the article on 
 Decoration, he may care to see a gpodqhair or 
 two in Figs. 10 and 14, and in front in Fig. 20. 
 
 A good table is not yet an easy thing to find. 
 There's not much to be said against Fig. 5, 
 except that it's a pity that woodcuts won't show 
 colbr. A fitly colored jar, contrasted with the 
 
 Fig. 5- 
 
 wood, in such a position, is always very agree- 
 able. 
 
 There seems, in most parlors, too much re- 
 
 that the room is use* 
 
 'Tig. 6. 
 ivthing 
 
 The parlor should suggest festivity rather 
 than meditation. If colors be well chosen, 
 
 Fig. 8. 
 
 Brussels carpet and worsted reps will produce 
 really as good effect as richer materials; though. 
 
FURNISHING 
 
 225 
 
 on account of the danger from moths, woolen j There are worse things for the purpose than a 
 upholstery and. Brussels carpets aTe less eco- 1 light cabinet (if it is tasteful, which not one 
 
 in a hundred is), 
 laden with good 
 bric-a-brac. Fig. 
 6 or 7 would do. 
 A massive or 
 d a r k-c o 1 o r e d 
 cabinet, unless 
 the color ol the 
 wall is warm, 
 would be too 
 sombre. Such an 
 one as Fig. g 
 requires space, 
 for more reasons 
 than one. (The 
 chair in the same 
 figure would have 
 to be redrawn 
 before it could 
 be recommend- 
 ed.) Whatever is 
 done, don't let the 
 piano stand in 
 
 nomical for peo 
 pie upon whom 
 the first outlay- 
 does not bear too 
 heavily than silk 
 fabrics and the 
 higher grades of 
 •carpet. 
 Most parlors are 
 oblong, with two 
 windows at one 
 end. The spot be- 
 tween them is the 
 point in the whole 
 room for effect : 
 all living things 
 turn toward the 
 light. People of 
 taste, if they have 
 plenty of money 
 for more import- 
 ant things, some- 
 times put mirrors 
 
 Fig. 9. 
 
 in this spot : Philistines always do. Something I front of this spot and obliterate it — especially 
 bright and effective should go there always. I as pianos are all so ugly. Fig. 8 suggests 
 
 Fig. 10. 
 
 an improved style of upright piano — an instru- 
 ment that there is some excuse for in a crowded 
 city house. 
 
 IS 
 
 Can anybody tell why marble is a. fit ma- 
 terial to cover any piece of furniture but a 
 steam-heater or a washstand ? 
 
226 
 
 FURNISHING 
 
 _ The Library. The main economical ques- 
 tion is doors or no doors to the bookcases. 
 
 Fig. ii. 
 
 Doors nearly double the cost, and the books' 
 will do very well without them, especially if a 
 
 strip ofleather depend over their tops from the 
 shelf above. "Pinked" edges on this strip 
 will curl up, but gilt lines have a pleasant ef- 
 fect. Library furniture is best covered in 
 leather — green or dark-brown. Here one 
 comes to read, and the eye should not be wooed 
 from its work by any dashes of importunate 
 color. 
 
 The wooden mantel with shelves rising above 
 it is justly growing in favor. Fig. 12 shows an, 
 inexpensive arrangement,, giving something of 
 the same effect. The fireplace is tiled. 
 
 This room generally contains the gentleman's 
 desk. Fig. 13, combines beauty and utility for 
 either the business-man or the scholar. t 
 
 The Dining-room. Probably there is no 
 better test of the refinement of a family than 
 the relation of' its dining-room to the rest of 
 the house. If the family meal is regarded 
 as a mere feeding, the place where it is taken 
 
 Fig. 12. 
 
 will plainly show the fact. If the meal be a I qualities oi head and heart engage, and* to 
 cheerful household ceremony, where the best I which the most honored friends are gathered, 
 
 Fig. 13. 
 
 these facts, too, will be indicated by the room. I the dining-room is the sideboard, or buffet, as 
 The piece of furniture that makes or mars I we seem to be in the way of calling it now. 
 
FURNISHING 
 
 227 
 
 With a good substantial table and chairs (the I any amount of effect can be added to the buffet 
 latter cushioned if it can possibly be afforded), I without its appearing to overshadow the rest, 
 
 Fig. 14. 
 
 and every feature will tell. If you cannot have 
 as elaborate a one as Fig. 14, you will not be 
 
 Fig. is. 
 
 in bad taste with Fig. 15. When people are 
 at table, they see neither the table nor the 
 
 chairs, but they do see the buffet. If you can 
 cover it with ancestral plate, very good ; but if 
 you cannot, it may, perhaps, be made to look 
 as well with bright china, glass, Japanese lac- 
 
 Fig. 16. 
 
 quer-work, and flowers (never artificial ones). 
 Don't have a marble top, it will " chip " glass 
 articles with angular bottoms. Many a fine 
 piece has been thus gradually spoiled, and the 
 
228 
 
 FURNISHING 
 
 cause not realized. A "dinner wagon," as 
 shown in Fig. 1 6, is vastly more useful than a 
 side-table. 
 
 Bedrooms. As far as decorative effect goes, 
 the thing of least importance in a bedroom is 
 the bed. Generally, the more the cabinet- 
 
 Fig. 17. 
 
 maker does to it, the uglier he gets it, and even 
 if he .gets it pretty, those who lie upon it do 
 not see it, and when not lying upon it, their at- 
 tention is. more apt to be directed to another 
 article, which is the real center of bedroom 
 
 Fig. 18. — Brass Bedstead. 
 
 effect, namely, the dressing-bureau. This gen- 
 erally stands in the same important spot — 
 between the windows— rthat has been enlarged 
 upon in treating 0/ the parlor. Hence, if you 
 are not rich, get a plain bedstead and spend 
 
 your spare money on the bureau. Don't over- 
 look brass bedsteads. It is to be hoped that 
 
 F-j. 15.— Brass Bedstead. 
 
 they will soon be cheaper than at this writing. 
 Nothing need be better. In New York there 
 
FURNISHING 
 
 229 
 
 Fig. 20. — Bachelor Quarters — 7 x g. 
 
 is made of any of the ordinary hard woods 
 
 Fig. 21.; — Brass Bedstead. 
 
 (though, of course, generally to be found only 
 
 in walnut), a good, neat, strong bedstead, 
 against which nothing can be said, for $28.00. 
 It is hot out of place with a bureau, in the 
 massive style, worth $280.00. Fig. 22 cost 
 but $45.00, made to order, in the time of high 
 prices. 
 
 Marble tops on bureaus always crack things, 
 and are unpleasant to the touch except in 
 summer. 
 
 Nursery. — Don't have a carpet. It always 
 will smell. Lay the floor in hard wood if you 
 can possibly afford it; the cheaper wood car- 
 peting can be made to do. In the middle of 
 the room have a woolen drugget, fastened at 
 the corners by movable nails, so it can be taken 
 up and shaken daily, and washed often. 
 
 Don't have curtains to the windows. The 
 children while awake need every ray of light 
 they can get. Have thick, dark-green shades )j( 
 
230 
 
 FURNISHING 
 
 though, to shut out all light while they are nap- 
 ping. A low table, six or eight feet long by 
 two wide, is a grand thing for a nursery. The 
 children will handle many toys on it instead of 
 ' cultivating round shoulders on the floor. Let 
 its. legs fold against it so that it can belaid 
 against the wall when room for romping is 
 needed. The height of your chair-seats regu- 
 lates the distance your children shall tumble 
 from. 
 
 Servants' Rooms. — Iron bedsteads are the 
 thing. They are durable and do not make good 
 nests for bugs. Bureau washstands economize 
 
 space. The room is not to be occupied much; 
 it ought to be comfortable though, and decent 
 enough to attract servants who are decent. 
 Bright, broad coloring in the carpet will do 
 much to obviate a cheerless look. 
 
 The Kitchen (See lists farther on, and sep- 
 arate article on Kitchen.) 
 
 Gas Fixtures do more to make or mar a room 
 than almost anything else. We do not mean 
 that the chandelier should be so gaudy as to be 
 the only thing visible in the room, but that it 
 should cost enough to be good. This is too 
 often lost sight of, and some people even econ- 
 
 Fig. 22. 
 
 omize on the gas fixtures which never wear 
 out, rather than on the carpets and upholstery, 
 which do. Most people do worse, however, 
 by buying abominable angular cast metal con- 
 cerns, or those with curved glass tubes which 
 threaten breakage if you look at them. The 
 basis of most good metal chandeliers is wrought 
 tubing, and of most good glass or earthenware 
 ones, vases or plates around or through which 
 the gas is conveyed in metal tubes. A room 
 in u Brussels and worsted reps with a good 
 j feliandelief -"will have treble the effect of a room 
 
 in moquette and brocatelle with a poor chan- 
 delier. 
 
 Common gas fixtures can be refinished for 
 about one-third of their cost, and changed 
 from gilt to bronze, or steel, or oxydized silver, 
 if desirable. The better ones of honest brass, 
 are generally covered with lacquer, and need 
 relacquering not oftener than once in ten or 
 twelve years. 
 
 Curtains do not need to be of material as dur- 
 able as chair covering. If you can make colors 
 correspond, a vastly inferior grade will do. 
 
FURNISHING 
 
 231 
 
 Woods.— ^n account of the qualities of the 
 different woods may be of use to the pur- 
 chaser. 
 
 Ash is rather lighter colored than oak, but 
 is sometimes used in connection with it. It is 
 less'likely to split. 
 
 Beech, a very close and tough wood, is chiefly 
 used for the framework of chairs, tables, and 
 bedsteads. It is nearly of the color of birch, 
 but rather paler, and it may be known by the 
 
 Eresence of those peculiar little specks of darker 
 rowh, which are easily seen in a carpenter's 
 plane. 
 
 Birch is very close-grained, strong, and easily 
 worked. It is of a- pale yellowish brown. If 
 polished or varnished, it somewhat resembles 
 satinwood, but is darker, and by staining is 
 capable of being made to closely resemble Hon- 
 duras mahogany* It is used in the better kinds 
 of low-priced' furniture. 
 
 Cedar somewhat resembles mahogany, 
 though more purplish. It haS no " curl, and 
 is free from tendency to warp or " cast." The 
 best varieties have a peculiarly pleasant aroma, 
 which is offensive to moths ; hence it is highly 
 valued for making drawers and chests for cloth- 
 ing. ' 
 
 Chestnut is coarse-grained, strong, elastic, 
 light, and very durable. Some ot the best of 
 the cheaper furniture is made of it. It looks 
 so much like white oak as to be frequently used 
 in combination with it. 
 
 Ebony is of a deep black color, and highly 
 prized for several purposes, -particularly inlay- 
 ing. It is exceedingly hard, heavy, and dura- 
 ble, but expensive. Pear and other woods 
 dyed black are often substituted for it ; but are 
 not so susceptible of good polish and luster, 
 or so permanent in color. The best comes 
 from Africa ; a kind variegated with brown is 
 brought from Mauritius and Ceylon. 
 
 Mahogany is imported of two kinds — Hon- 
 duras and Spanish. The former has a coarse, 
 loose, and straight grain, without much curl or 
 wave. The latter is darker, with curl, by which 
 in great measure its price is regulated, and 
 with a very fine, close texture. Spanish ma- 
 hogany will bear great violence ; it is also 
 free from any tendency to warp. When, how- 
 fever, it is very much curled, it is not nearly 
 so strong or so free from twist ; but this is of 
 little consequence, as its value is so great that 
 it is generally veneered on to some less valu- 
 able wood, as Honduras or cedar. The heavi- 
 est mahogany is generally the best. 
 
 Maple is of several qualities, the bird's-eye 
 •maple being most highly valued. It somewhat 
 resembles satinwood, but is more buff than 
 yellow, has more curl, and more " bird's- 
 eye." Maple is light and riot very durable, and 
 is used only in the cheaper kinds of furni- 
 ture. 
 
 Oak. — There are several varieties, of which 
 the white oak, the red oak, and the live oak 
 are the most important. The first is most used. 
 Oak takes long to season, and is worse than 
 most woods if used green. It is very hard to 
 
 work. Its appearance improves with age. On ' 
 account of its tendency to warp, a great deal 
 of so-called oak work is panelled with chest- 
 nut. 
 
 Bearwood is of a light yellow color, and on 
 account of its even grain, a favorite wood for 
 carving. It is often stained to imitate ebony. 
 
 Bine is used in two varieties, the white and 
 the yellow. When thoroughly dry, these woods 
 are very free from all tendency to warp or 
 shriak ; but in a half-seasoned state articles 
 made of them fall to pieces. They are readily 
 distinguished from one another by the differ- 
 ence of color, and from deals by the absence 
 of turpentine veins. When oiled and varnished, 
 both kinds of pine look very well. It seems a 
 Sin to stain it. 
 
 Batan, from strips of which the seats of cane 
 chairs are made, is a small sort of cane, brought 
 from China, Japan, and Sumatra. A very 
 pretty and durable style of summer-chairs, 
 lounges, tables, baskets, etc., is now made 
 wholly of ratan. 
 
 Btisewood is hard and dark, with some little 
 curl, intermediate in this respect between Span- 
 ish and : Honduras mahogany, and of a very 
 open grain. Most articles of rosewood furni- 
 ture are veneered, but the best are of solid 
 wood. The color, which consists of large elon- 
 gated dark zones on a reddish-brown ground, 
 is permanent, unless it be much exposed to the 
 direct rays of the sun ; and it takes a fine pol- 
 ish, which is improved by slight waxing, or, bet- 
 ter, by the French polish, which brings out the 
 color of the wood admirably. 
 
 Satinwood is now used chiefly for inlaying, 
 lining, and veneers. It is of a full yellowish 
 color, with a fine grain, little curl, and a silky 
 luster. Its toughness fits it well tor furni- 
 ture. 
 
 Walnut is a native wood, but is used in such 
 prodigious quantity that it is also imported. 
 Well seasoned it is exceedingly tough and lit- 
 tle inclined to warp. 
 
 {See Lacquering and Varnishjng.) 
 
 Selection of Furniture. — Points of taste in the 
 selection of furniture have been treated in the 
 article on DECORATION (which the reader in- 
 tending to furnish is advised to study), and, in- 
 cidentally, earlier in this article. Here we shall 
 only attempt a few purely practical considera- 
 tions. Too much deference is generally paid 
 to the fashionof the day, which entirely changes 
 before the articles are worn out, while things 
 good in themselves are never out of fashion. 
 For those who can afford it, expensive and 
 highly ornamented furniture is a legitimate 
 luxury ; but it should be borne in mind that 
 this outlay is not only a present increase of cost, 
 but that in all future additions the same style 
 must be carried out, or the whole will partake 
 of a piecemeal character, and look much worse 
 to a tasteful eye. than if nbne of the articles 
 were elaborate. 
 
 Often in cheap showy furnitu re, hastily flung to- 
 gether by inferior manufacturers, the cost of re- 
 pairs amounts to the difference between the price 
 
232 
 
 FURNISHING 
 
 paid and that of really good furniture. It is 
 far better for the young housekeeper to make 
 up his mind what he can afford to expend, and 
 then go to some firm well-known as makers 
 of good articles and deal with them as far as it 
 will go . The lists given in the latter part of 
 this article will serve as a guide to some ex- 
 tent in this respect, but of course they may be 
 varied to suit the particular tastes or circum- 
 stances of each individual case. 
 
 A mistaken prejudice against the style of 
 furniture known as " cottage," often adds 
 materially to the cost necessarily involved in 
 furnishing a house, for all the hard woods are 
 expensive. This prejudice was perhaps ex- 
 cusable when the " cottage furniture " first be- 
 came fashionable, for it was too often poorly 
 finished, rough in design, and tawdry in color- 
 ing i but now it is well made, and more artis- 
 tically painted. It is prettier and more 
 desirable than the pine furniture stained in 
 imitation of the costly woods. It can be 
 bought, or painted to order in any color that 
 may be preferred ; but the light stone colors, 
 and soft browns will furnish a room in better 
 taste than the yellows, blues, and greens that 
 have been the rule until recently. A " cottage " 
 bedroom set, with marble-top washstand can be 
 had for about one half the price of a plain 
 hardwood set. But in the name of all honesty, 
 do not buy a " Cottage set " that is painted in 
 poor imitation of something more expensive 
 like oak or walnut. It is to be hoped that 
 dealers will soon be content to offer honest 
 pine without paint, but properly polished to dis- 
 play its own merits. 
 
 Second-Hand Furniture. — There is a radi- 
 cal difference of opinion among housekeepers 
 ■ as to the advisableness of buying furniture at 
 second-hand, as it is called. On the one hand it 
 cannot be denied that second-hand furniture 
 can generally be bought for little more 
 than half the price of the new ; but it is 
 urged on the other hand that every "bar- 
 gain " is counterbalanced by two or three 
 " sells," and that the temptation to buy things 
 merely because they are going cheap, almost 
 always leads to a larger expenditure than was 
 contemplated. The truth is that the purchasing 
 of such furniture is a matter which calls in an 
 eminent degree for good judgment, and plenty 
 of time, and as time is money, it is doubtful 
 whether money had not better be spent on 
 new furniture than time on second hand. 
 Beds, bedding, carpets, oil-cloths, and up- 
 holstered furniture should never be bought 
 at second-hand, either at an auction or from 
 a regular dealer. All articles made of wood, 
 should be carefully examined as to their con- 
 dition, particularly as to whether they are 
 made of unseasoned wood, which in second- 
 hand furniture is very easily detected. Sur- 
 faces out of level, open joints, rickety legs, 
 and cracks in the wood, are plainly to be seen 
 if present, and indicate either bad workmanship 
 or bad materials, or both. Window-curtains 
 and mirrors can be bought at second-hand 
 
 very cheaply, if the purchaser can content him- 
 self with such as are not of the newest pattern 
 and style. It is a serious question, though, 
 when economy is an object, whether such vani- 
 ties had not better be dispensed with in favor 
 of engravings, busts, or other works of art. 
 Glass, crockery, and cutlery may also be 
 bought very cheap ; but kitchen utensils had 
 much better be procured new, as it is 
 difficult to estimate exactly the amount of wear 
 they have been subjected to. Some of the 
 more expensive articles, however, such as 
 meat-screens, fish-kettles, etc., may be bought,! 
 with advantage if in good condition. ! 
 
 It is best in purchasing furniture at auction! 
 to examine it carefully before the sale com-, . 
 mences, and mark on the catalogue such arti- 
 cles as are wanted, with the outside prices you , 
 are willing to give ; having done so, never go.,', 
 above the prices thus fixed upon. Inflexible,, 
 adherence to this rule is the first condition of 
 safe buying ; for one is very apt to be carried 
 away by the competition of bids, and nearly • 
 every auctioneer has a set of dummies in the ' 
 audience who are quick to discover who will 
 let goods be run up on them. At the same 
 time he who makes up his mind to buy nothing 
 but " great bargains " at auction will generally 
 find his time wasted. Second-hand furniture 
 has a value nearly as uniform and stable as the 
 new ; and " bargains " are to be looked upon 
 with suspicion. 
 
 Price-Lists of Furniture. — The most practi- 
 cal assistance, perhaps, is lists of the articles 
 needed and their prices. We have prepared 
 three, based on actual houses, designed to 
 meet the wants of several classes of pur- 
 chasers expending from say eight hundred to 
 five thousand dollars. It is not supposed, 
 of course, that these lists will be followed 
 literally. Each individual housekeeper will 
 have his own tastes and means to consult ;% 
 between the limits the lists furnish all the ma- 
 terials necessary for making a choice. Those 
 who go beyond five thousand dollars, although 
 they will be governed mainly by their own 
 taste, may yet find some useful suggestions in 
 the lists. The prices hereafter given are of 
 course only approximate, and will vary in dif- 
 ferent places somewhat, and from time to time. 
 They give, however, a general idea of the cost 
 of furnishingthe various apartments of a house, 
 which will enable any householder to judge with 
 sufficient accuracy of the amount, which must' 
 necessarily be expended in adopting any of 
 these styles. 
 
 Care has been taken in preparing these lists, 
 in every case to put the cost at the highest 
 figure, believing it always to be much more 
 satisfactory to find the actual expenditure below, 
 rather than above the estimate. 
 
 LIST No. 1. 
 
 A modest establishment, consisting of Hall 
 6x 18, with stairs, Parlor 15 x 18. Dining-room 
 15 x 18, Bedroom 15 x 18, Nursery 15 x 18, Hall-. 
 
FURNISHING 
 
 233 
 
 Bedroom 6 x 10, Servant's Room 6 x io f Kitchen 
 and Laundry together, all neatly and durably 
 furnished before the recent revolution in prices 
 for about $1,000, would cost in 1880 probably 
 $800. 
 
 HALL 6 X 18 INCLUDING STAIRWAY. 
 
 30 yards American body 
 Brussels, made and 
 
 laid with lining $2.00* 
 per yard...: $40.0 
 
 Hat-rack and Umbrel- 
 la-stand 10.0 
 
 Total $50,00 
 
 PARLOR AND SITTING-ROOM COMBINED, 15 X l8. 
 
 All the furniture in Walnut, Oak, or other plain hardwood. 
 
 2 Scotch Holland Win- 
 dow Shades with tas- 
 sels and patent rollers $ 4.40 
 
 14 yards Nottingham 
 Lace, two windows. . . 21.00 
 
 2 Window-cornices, gilt, 
 lacquer, or wood to 
 match furniture 4.00 
 
 40 yards American Body 
 Brussels carpeting, 
 made and laid with lin- 
 ing at $2.00 per yard.. 80.00 
 
 Lounge, in worsted reps 25.00 
 
 2 Oriental folding chairs, 
 in worsted .reps to 
 match, at $10,00 20.00 
 
 Rocker to match, seat in 
 reps 14.00 
 
 2 small chairs, cane or 
 straw seats 8.00 
 
 Centre table with rep 
 cover to match furm- 
 turet 16.00 
 
 Stand of shelves, with 
 drawer, for books, etc. 12.00 
 
 Total $20440 
 
 DINING-ROOM, 15 X l8. 
 
 Furnished in Hardwood* had better contrast with that of 
 Parlor. 
 
 2 Window Shades 4.40 
 
 Curtains as in Parlor, 
 with cornices in gilt, 
 lacquer, or wood Tike 
 
 furniture 25.00 
 
 40 yards American Body* 
 Brussels Carpeting to 
 match parlor, made 
 and laid with lining, at 
 
 $2.00 per yard 80.00 
 
 Extension Table for 12 
 
 persons 14.00 
 
 6 Chairs, 15-00 
 
 Sideboard 40.00 
 
 Small Tray for waiter., . .75 
 Britannia Coffee Pot... 2.75 
 1 doz. Plated Table 
 
 Forks 10.00 
 
 x doz. Plated Dessert 
 
 Forks i 9.00 
 
 1 doz. Plated Table 
 Spoons 10.00 
 
 r doz. Plated Dessert 
 Spoons 
 
 1 doz. Plated Tea Spoons 
 
 A Plated Dinner Castor 
 
 1 doz. Ivory-handled 
 Knives 
 
 Carver and Steel 
 
 Bronze Call Bell 
 
 Plain white French Chi- 
 na Dinner Set, suitable 
 for all meals 
 
 1 doz. Goblets, cut glass. 
 
 " Tumblers for ser- 
 vant's use, etc 
 
 2 Preserve Dishes, cut 
 glass/ and of different 
 sizes • » * 
 
 China Fruit Basket .... 
 
 Water Pitcher 
 
 Molasses Jug 
 
 1 doz. Glass Salt Cellars 
 
 9.00 
 
 5-5o 
 8.90 
 
 6.60 
 
 3.50 
 
 •75 
 
 30.00 
 4.00 
 
 3.00 
 
 1.50 
 •75 
 •75 
 ■75 
 
 Total $286.90 
 
 Table Linen and Towels. 
 
 12 yards Linen Damask 
 for 3 table-cloths 12.00 
 
 Material for 2 kitchen 
 table-cloths 1.50 
 
 3 doz. Plain Napkins. . . 4.00 
 
 3 doz. Towels 10.00 
 
 6 Towels for servant's 
 room 1.00 
 
 8 Towels for glass and 
 china 1.50 
 
 S Coarser Dish Towels. 1.00 
 
 Total $31.00 
 
 UPPER HALL. 3 * 12. 
 
 4 yards carpet as m bedrooms at $1.50,. . . 
 
 $6.00 
 
 PRINCIPAL BEDROOM, 15 X 18. 
 
 2 Window-shades 3>So 
 
 14 yards Chintz for cur- 
 tains, fpr two windQWs 3.50 
 
 2 "Window-cornices lac- 
 quered 2.50 
 
 30 yards American . In- 
 grain carpeting, made 
 and laid with lining, at 
 $1.50 per yard 45-0° 
 
 2 Feather Pillows, 4 lbs. 
 
 each 8.00 
 
 Feather Bolster, 6 lbs. . 6.00 
 
 1 pair Blankets 10.00 
 
 2 Marseilles Spreads . . * 8.00 
 
 3 pairs Cotton Sheets, 
 
 9 4 wide 8.25 
 
 3 pairs Cotton Pillow- 
 cases, 5-4 wide 3-(>o 
 
 * The enrpets on 6nch floor of a Hmall house hnd better mutch 
 throughout. It looks better than a patchwork of Hmall carpcta, giving 
 breadth of effect, and is much more economical for making over. A 
 few--flcniBle«sthan-<i2,pcr v-ard will supply this, but cveu figures ore 
 taken to facilitate calculation. 
 
 t It-ira good plan to have the gimp nnd buttons on the furnitu-e or 
 ■o modest ft room n« this, from a different color from the reps. Then 
 a bond of the relieving color on the table cover gives much elect. 
 
 principal bedroom, 15 x i&.— Continued. 
 
 Suite of Cottage Furni- 
 ture., with marble-top 
 wash-stand . . . 50 oo 
 
 Springs for Bedsteads.. 5.00 
 Hair Mattress, 40 lbs. . . 28.00 
 
 3;Cotton Bolster-cases.. 
 China Toilet Set 
 
 1.56 
 5-oo 
 
 .Total $188.21 
 
 HALL BEDROOM, 6 X 12. 
 
 8 yards American In- 
 grain carpet, as on rest 
 
 of floor 12.00 
 
 Window Shade 1.90 
 
 Cornice 1.25 
 
 7 yards Chintz for Cur- 
 tain, at 40 cts 2.80 
 
 Iron Bedstead 4.00 
 
 Straw Mattress 1.25 
 
 Hair Mattress 12.00 
 
 2 Feather Pillows, 4"lbs. 
 
 each 8.00 
 
 3 pairs Cotton Sheets, 
 
 6-4 wide.. 3.40 
 
 3 pair Pillow-cases, 5-4 
 
 .wide -. 3.60 
 
 1 pair Blankets 5.00 
 
 Coverljd 2.50 
 
 Bureau Washstand. 5.00 
 
 Chair 2.00 
 
 Toilet set 4.00 
 
 Looking-glass. ' . 1 .50 
 
 Total . 
 
 $70.20 
 
 NURSERY. 
 
 No carpet, drugget for 
 middle of floor. ...'. . . 5.00 
 
 2 thick green Window 
 Shades , ... 5.00 
 
 Crib and Bedding 20.00 
 
 Attendant's -Iron Bed 
 and Bedding as in hall 
 bedroom 39-75 
 
 Bureau Washstand.. . ... 5.00 
 
 Toilet set ". 4.00 
 
 Looking-glass 2.00 
 
 2 Shaker Chairs, straight 3.00 
 2 Shaker Chairs, (rock- 
 er) 5.00 
 
 Total . 
 
 ■8-75 
 
 servant's eedroom, 6 X xo. 
 
 x Window Shade and 
 
 Trimmings 1.00 
 
 15 yards Rag Carpeting. 15.00 
 
 Looking-glass 1.00 
 
 Bureau Washstand 5.00 
 
 Chair ...*.., 75 
 
 Single-Iron Bedstead... 4.00 
 Straw Mattress .... ... 1.25 
 
 Hair top Mattress 8.00 
 
 1 pair Blankets. 5. 50 
 
 Colored' Cotton Bed- 
 spread 1.75 
 
 Feather Pillow, 3 lbs. .. 3.00 
 3. pairs Cotton Sheets, 
 
 6-4 wide 3.39 
 
 3 Pillowcases 1.20 
 
 Toilet set.... 2.50 
 
 Total. 
 
 fc53-34 
 
 KITCHEN AND LAUNDRY TOOTHER. 
 
 Knife, for Cook 
 
 Ladle, tin..'. 
 
 Lemon Squeezer.- 
 
 2 match Safes 
 
 1 Pail ( Japaned) for 
 Water 1. 
 
 2 Pails, wooden 
 
 Pan, for Baking 
 
 Pan, for Washing 
 
 i doz. Patty Pans 
 
 6 Pie Plates 
 
 Pint Measure 
 
 Poker 
 
 Potato Masher 
 
 Refrigerat jr 20, 
 
 Rolling-pin 
 
 3 pairs Sad Irons 5. 
 
 Sauce Pan (enameled). . 
 
 Scoop 
 
 Scrubbing Brush ....... 
 
 Shovel 
 
 Sieve . .... 
 
 Skewers (set of) 1 
 
 Skimmer 
 
 Skirt Board 2 
 
 Slop Pail, with cover. . . 1 
 
 2 Soap Cups ' 
 
 Spoon, for Basting 
 
 6 Spoons (britannia) tea. 
 2 Stands, for Irons 
 
 Barrel Cover.- m 50 
 
 Basket, for Clothes .... 1.00 
 
 Basket, for Market 1.00 
 
 Bench, for Washing .... 1.50 
 Boiler, for Clothes. .... 6.00 
 
 Boiler, Oval 2.00 
 
 Boxes, nest of 1.00 
 
 2 Brooms.. 70 
 
 Cake Pan ,35 
 
 Cannister 45 
 
 2 Chairs, plain 1.50 
 
 1 '" Shaker Rocker. 1.50 
 
 Chopping Bowl 25 
 
 Chopping Knife 1.00 
 
 Cleaver,.' •• 1.75 
 
 Clock* •' 2-50 
 
 Clothes Horse 2.00 
 
 Coffee'Mill 1.50 
 
 6 doz Clothes Pins 70 
 
 Coffee Pot, Britannia... f.75 
 
 Cork Screw 50 
 
 Cullender ....< 75 
 
 Dipper, tin 20 
 
 Duster, for Paint 50 
 
 Dust Pan f , ,. .35 
 
 Dredger, for Pepper .;. .15 
 Feather Duster* ....... 1.00 
 
 6 Forks, table 1.50 
 
 Fork, large, for cooking 
 
 Meat .40 
 
 Frying Pan ..... 1.00 
 
 Funnel '. .15 
 
 Grater 15 
 
 Griddle .......... .go 
 
 Gridiron 1.75 
 
 Ice Pick..... ■- .25 
 
 Jelly Mould. .50 
 
 Kettle, for Range 2.25 
 
 6 Knives 1 .25 
 
 Step Ladder 2. 
 
 Table, small 2. 
 
 Table, large with drawer 4. 
 
 Tea Drawer 
 
 Towel Roller 
 
 2 Tubs 4. 
 
 30 
 25 
 •3b 
 £o 
 50 
 50 
 7b 
 50 
 5P 
 
 Total , 
 
 £97-95 
 
 SUMMARY LIST NO. U 
 
 Hall and Stairway. . . $ 50.00 
 
 Parlor 204.40 
 
 Dining Room. ....... 286.90 
 
 Upper Hall .....,,... 6.00 
 
 Large Bedroom 188. 2 1 
 
 Hall Bedroom .......... 70. 2 o 
 
 Nursery, . , 88.75 
 
 Servant's Room 53 -3i* 
 
 Kitchen and Laundry. 97.95 
 
 Total. #1045.75 
 
 This list makes no provision for cooking, heating, and light- 
 
234 
 
 FURNISHING 
 
 ing, most modern houses, no matter how modest, being pro- 
 vided with ranges and fireplaces, and many with gas-fixtures. 
 If it is necessary to provide these and keep within limits, the 
 carpeting of the first floor will have to be reduced to Ingrain, 
 this will take a quarter less yards (as it is wider by one-quarter 
 than the Brussels), and a quarter less price per yard. The es- 
 timate gives for parlor, dining-room, and stairs, an aggregate 
 of ioo yards, at $2.00 per yard, total, $200.00. The same 
 space can be covered by 75 yards of ; Amencan Ingrain at $ 1.50. 
 Total, §112.50. Leaving #87.50 for other purposes. But in 
 any room that is used, it is really cheaper, if the money is 
 available, to pay $200.00 for good body Brussels than any less 
 sum for any lower grade of carpet- 
 
 LIST No. 2. 
 
 A small, English basement house, 16.8x50, in 
 a fashionable locality, where the usual expense 
 for furnishing a similar establishment would be 
 $4,000 to $5,000. This list follows quite closely- 
 one that was very pleasantly furnished (includ- 
 ing gas-fixtures) for about $2,500, and a consid- 
 erable amount in addition was invested in works 
 of art. This house was furnished prior to the 
 recent revolution in prices. Prices are now 
 (1880) twenty to thirty per cent, lower. List 
 omits shades and curtains. 
 
 ^Eff^Through this list let itbe understood, without repetition 
 in each instance, that prices of carpets include making, lay- 
 ing, and lining. 
 
 HALL AND STAIRWAY. 
 
 Furnished in Oak. 
 
 Carpet, as in list No. i.$4o oo 
 
 Table with marble slab, 
 and umbrella stand at 
 each end, ( second 
 hand) 10 oo 
 
 2 pair deer's horns 
 mo 1 mt' d on oak shitfds 
 for hat and coat racks. 20 00 
 
 Oblong mirror framed 
 in oak. 25 00 
 
 Bronze statuette on 
 newel- post for gas- 
 light, with globe 5400 
 
 Outside mat with lock 
 and chain . .- 5 00 
 
 2 rugs at $3 6 00 
 
 Total $160 00 
 
 RECEPTION ROOM. 
 
 Furnished in Oak. 
 
 Which was used by the gentleman as a snuggery for study, 
 writing, etc. 
 
 22% yds. Brussels car- 
 pet at $2 $4500 
 
 Library Desk 3800 
 
 Book-case with closet 
 
 underneath 12 00 
 
 Lounge, green worsted 
 rep 25 00 
 
 2 Cane-seat Chairs at 
 
 $2 75 5 So 
 
 Shaker rocking chair 
 qpvered in reps with 
 fringe : covering done 
 at home noo 
 
 Mantel-board covered in 
 rep with fringe (cover- 
 ing done at home,)gilt 
 nails 8 00 
 
 Gilt Chandelier, 3 lights 
 with globes 15 00 
 
 Rug 4 00 
 
 Total #163 50 
 
 BACK ROOM ON FIRST FLOOR. 
 
 Was used as an ironing room ; the room above it being used for 
 dining, the dumb-waiter being carried up an extra story. Ar- 
 ticles used will be included under Kitchen. 
 
 Furnished in Walnut and Worsted Reps. 
 
 150 yds. Brussels carpet 
 — for whole floor, in- 
 cluding parlor, large 
 middle hall and stair- 
 way, and dining-room 
 
 at $2 $30000 
 
 Divan Sofa 75 00 
 
 2 small chairs cushioned 
 
 seat and back 22 00 
 
 Ann-Chair upholstered 
 
 throughout 30 00 
 
 Oriental Folding Chair 1 1 00 
 Rocker 3500 
 
 2 Dwarf Book-Cases at 
 *37 50 
 
 Centre Table, covered 
 with Billiard-Cloth to 
 match reps — a unique 
 piece bought at second 
 hand 
 
 Rug 
 
 Chandelier, 6 lights with 
 globes 
 
 7500 
 
 24 00 
 10 00 
 
 HALL, PARLOR FLOOR. 
 
 Contained a statue in a niche, two of the dining chairs gen- 
 erally stood in this hall. The carpet is included under the 
 parlor. 
 Drop-light, of classic design, with glass, cost $17 00 
 
 DINING-ROOM. 
 
 Walnut and Leather. 
 
 Carpet included under parlor. 
 
 Extension Table $45 00 
 
 8 Dining Chairs at $7 50 60 00 
 Sideboard, a rich and 
 unique old piece, 
 bought, of course at 
 second hand,a" find." 65 00 
 Beam Rug 5 00 
 
 Side Table 12 00 
 
 Chandelier, 3 lights and 
 Argand slide with 
 
 globes 4500 
 
 Table linen and furni- 
 ture (exclusive, of sil- 
 ver) .. 150 
 
 Total $38~2~oo 
 
 3RD STORY, FRONT. 
 
 Chestnut and Oak, Cretonne Curtains, Gray Rep Lounge. 
 
 26 yds. American In- 
 grain $39 00 
 
 Chamber Suite, less 
 Washstand and Table 
 (there being _ marble 
 washstand with fau- 
 cets) 7 5 00 
 
 Bed Table 18 00 
 
 Lounge ^ 20 00 
 
 Best Hair Mattress .... 30 00 I 
 
 Spring Mattress 12 00 
 
 Best Feather Bolster and , 
 
 Pillows 20 00 
 
 Bed Linen, as in list 
 
 No. 1 32 00 
 
 2 jointed - gas brackets 
 
 with globes 8 00 
 
 Total $254 00 
 
 3RD STORY, BACK, 
 
 Same as front, deducting Lounge $20, and bed table $i3$ 
 but allowing $6 for table in suite. — Net $222. 
 
 14% yds. Brussels at 
 $2 $29 00 
 
 3RD STORY, HALL AND STAIRS. 
 
 Gas Bracket and Globe. 2 75 
 Total- .-#3i75 
 
 4TH STORY, FRONT. 
 
 Same as 3d story back, deducting $35 because . Cottage Suite 
 was used. Net #187. 
 
 3RD STORY HALL. 
 
 Same as in List No. 1..$ 6 00 Gas Bracket and Globe. 1 50 
 Total $ 7 5 q 
 
 TWO SERVANTS ROOMS. * 
 
 Each same as in List No. 1, at $43.34, adding, say,one half 
 to one of them which accommodates two persons. Total for 
 the two £108.35. 
 
 KITCHEN, LAUNDRY, ETC 
 
 The following are additional to List 1. 
 
 Essentials same as in 
 List No. x $94 75 
 
 Apple Corer 
 
 2 Baking Dishes 
 
 Basket for large silver. 
 " small " . 
 " wash (add'nl 
 
 to List 1) 
 
 Board (bosom) 
 
 " (knife) 
 
 4 Bowls, small . . 
 
 Total 3636c 
 
 1 Bowl, large, with lip. 
 
 Bread Knife 
 
 Brush for bottles 
 
 " furniture 
 
 " range........ 
 
 2 Brushes for scrubbing 
 (large) 
 
 Brush for sink 
 
 1 pr. Butter Hands 
 
 Butter Ladle 
 
 Cake Box 
 
 Cake Cutter 
 
 2 Candlesticks 
 
 Can opener 
 
 40 
 7 00 
 3 50 
 
 * 5o 
 65 
 45 
 60 
 
 75 
 75 
 20 
 60 
 75 
 
 50 
 20 
 x 25 
 15 
 40 
 50 
 
 Carver 
 
 Caster 
 
 Chamois skin 
 
 Champagne opener. .... 
 
 Cracker dox 
 
 Cup mop 
 
 Cutter for biscuit 
 
 Egg-beater 
 
 Fluting Machine. 
 
 Funnel 
 
 Grater (additional to 
 List t) 
 
 Gravy Strainer 
 
 Gridiron (wire) 
 
 Keeler (cedar) 
 
 Kettle^ Copper, for pre- 
 serving 
 
 Kettle for fish 
 
 " starch 
 
 Knife Tray 
 
 " Washer 
 
 50 yds. of Oilcloth for 
 kitchen and basement 
 hall, laid, at $1 35... 
 
 Mat for door 
 
 Meat Saw 
 
 1 75 
 
 * 50 
 
 50 
 
 1 75 
 
 40 
 
 20 
 
 5 
 
 „ 25 
 S 00 
 
 25 
 
 30 
 
 5» 
 
 1 00 
 
 1 5° 
 
 4 00 
 3 00 
 1 00 
 
 7S 
 x 00 
 
 67 50 
 1 25 
 x 40 
 
FURNISHING 
 
 235 
 
 7 o 
 
 1 75 
 
 1 00 
 
 40 
 
 95 
 40 
 
 Mincing Knife 
 
 Mill for Spice 
 
 Mirror 
 
 a Mouse-traps 
 
 Mop and extra handle . . 
 x doz. Muffin Rings. 
 
 Oven (English) 16 00 
 
 Pail, Tin 40 
 
 Pan, Drip , 70 
 
 K Dish, additional to 
 
 List 1 1 00 
 
 " Frying, additional 
 
 to List 1 . ■ ■ ■ 40 
 
 " Frying, additional 
 
 to List x 80 
 
 $ Pans for Jelly Cake.. 75 
 Pan for Laplanders .... 75 
 
 ** Pudding 20 
 
 " Refrigerator 
 drippings 1 00 
 
 1 doz. Patty pans for 
 
 Oysters 75 
 
 Pitcher 75 
 
 a Pots (stone) 3 00 
 
 Refrigerator (additional 
 
 price to List 1) xo 00 
 
 Scales and Weights ... - 3 25 
 
 Settee, Table ironing.. 700 
 
 Sieve (hair) 45 
 
 Soup Digester 3 50 
 
 Spice Box 1 00 
 
 Tack Hammer 50 
 
 Teapot (Britannia) 2 00 
 
 Toast Fork.... .. 15 
 
 Tray (galvanized iron). . 75 
 
 Wash-board, zinc 75 
 
 Water Cooler ;.. 1 50 
 
 Watering Pot 75 
 
 Wringer". 8 00 
 
 Total £285 07 
 
 SUMMARY OF LIST NO. 2. 
 
 Hall $160 oo 
 
 Reception-room 163 50 
 
 Parlor 636 00 
 
 Parlor Hall 17 00 
 
 Dining-room 382 00 
 
 3d story front 254 00 
 
 **> back 222 00 
 
 " hall 31 75 
 
 4th story front 18700 
 
 " hall 7S o 
 
 Servants' rooms 108 35 
 
 Kitchen (unnecessarily 
 elaborate) 285 07 
 
 Total $2454 17 
 
 LIST No. 3. 
 A good-sized house, in a fashionable locality, 
 conducted with considerable elegance. It usu- 
 ally costs to furnish such an establishment about 
 $10,000 : this one was furnished for about 
 $5,000, thus leaving a handsome margin for 
 works of art. The result attracts general 
 approval. 
 
 HALL. 
 
 Wainui. 
 Floor being tiled, no carpet is needed. 
 
 Plain umbrella stand 1 
 
 (between chairs and 
 under mirror) 6 00 
 
 Bracket for card re- 
 ceiver behind door. . 5 00 
 
 Fine Brussels stair car- 
 pet with pads — See 
 summary at end of 
 List 
 
 Mirror shaped . and 
 framed after original 
 designs,supplied with 
 hooks lor coats and 
 hats $*°° o° 
 
 2 Chairs with drawers 
 under seats for 
 brushes, gloves, &c, 
 seats and backs in 
 leather at $18 36 co 
 
 Total $147 oc 
 
 PARLOR, IS X 29. 
 
 Maple-, Birch, Oahand Satine t with Silk and 'worsted Fringe. 
 
 Constructive Cabinet, 
 elaborate metal 
 
 hinges and tiles $135 °° 
 
 Divan Sofa 80 00 
 
 a large French Arm 
 
 Chairs at $50 100 00 
 
 2 Ladies' Chairs, to 
 
 1 match at $27 5400 
 
 4 small Chairs, uphol- 
 stered, at 4&50 26 00 
 
 Mantel-board.. 12 00 
 
 Satine Lambrequins* 
 with fringe, home- 
 made, at $ 1 8 each ... 36 00 
 Plain construcive cen- 
 tre table, after origi- 
 
 nal design, covered 
 with Persian Rug. .. 
 
 Brussels carpet, extra 
 quality {border be- 
 ing carried around 
 fire-place obviates 
 necessity of rug, but 
 is a blunder, never- 
 theless). See sum- 
 mary at end of List 3. 
 
 2 pr. Superior Notting- 
 ham Curtains at $10. 
 
 2 Broad Lacquered 
 Cornices at $3.50.... 
 
 LIBRARY, 15 X 
 
 Total $545 00 
 
 18. 
 
 4 Book Cases, in the 
 constructive style, $% 
 £et high, respect- 
 
 Jvely 11, 6, 6 and 3 
 eet wide, long one 
 being in three divi- 
 sions, with centre di- 
 vision higher than the 
 others. No doors. 
 Uprights with a little 
 intaglio carving, tops 
 projecting, shelves 
 
 Register Guard to pro- 
 tect books (painted to 
 
 match furniture) 3 50 
 
 Mantel-board 10 00 
 
 Carpet, Brussels, at 
 £2.22 (see summary at 
 rend of List 3. 
 
 Spanish Lounge 50 00 
 
 2 Rotary Arm Chairs, 
 seats -.nd backs cush- 
 ioned, at $19 3800 
 
 smaller but heavy 
 Chairs, cushion'd seats 
 at S9-50 19 00 
 
 : Lady's light Shaker 
 Rocker with tape 
 check seat and back . 6 00 
 
 ; Foot Rocker (cushion- 
 ed like rest of furni- 
 ture 6 50 
 
 Total $356 00 
 
 DINING-ROOM. 
 
 Walnut and Leaitier — Floor Parguetted 
 
 Turkish Rug % 3500 
 
 Table 60 00 
 
 8 Chairs, heavy, cush- 
 ioned seats; at $9-50. 76 00 
 Buffet, Gothic, elabor- 
 ate metal mountings. 115 00 
 
 Side Table 15 00 
 
 Small stand of shelves 
 for glass, &c . ....... 20 00 
 
 Table Linen and furni- 
 ture (exclusive of sil- 
 ver), say 200 00 
 
 6 00 
 
 Plate warmer 
 
 2 Walnut Cornices, 
 with tiles inserted, at 
 $6.._ 
 
 Curtains same as parlor 
 (different pattern) .. 
 Mantel-board 10 ( 
 
 3 Children's Chairs at 
 $6.50 19 50 
 
 Total $626 50 
 
 14 00 
 56 oa 
 
 Oak and Leather* 
 
 with strips of leather 
 (same as furniture) 
 with gilt line near 
 edge .. $80 00 
 
 Constructive Library 
 Table with elaborate 
 metal mountings 80 00 
 
 Curtains same as parlor 
 except lambrequins in 
 rep, and coraices to 
 match furniture, to- 
 gether ;•• 63 00 i 
 
 BILLIARD-ROOM. 
 
 Oak. 
 
 6 Oak billiard chairs at 
 
 $2.50 15 00 
 
 Cocoa matting around 
 table, bound and laid 
 (floor in hard-wood). 20 00 
 
 Total $285 00 
 
 Table and fixtures com- 
 plete from best maker 
 
 (second-hand table, 
 
 but with new cloth 
 
 and entirely refinish- 
 
 ed ; fixtures all new, 
 
 the whole bought 
 
 from the Factory and 
 
 not to be in any way 
 
 distinguished from * 
 
 new $250 00 
 
 (Q^* Shades were bought for the light over the table, but 
 subsequently discarded because they darkened the room and 
 did not help the players. 
 
 bed-room 1, 15 x 20. 
 
 Chestnut. Oak f and Worsted Reps -with Fringe of Different 
 
 Colons. ... 
 
 Oak Bedstead, plain and 
 substantial 2800 
 
 Oak and Chestnut Dress 
 ing Bureau, construc- 
 tive, from original de- 
 signs, with elaborate 
 metal mountings 80 00 
 
 Bed Table 1500 
 
 Gardner Rack for 
 brushes, bottles, &c, 
 in wash closet 2 50 
 
 Mug, Soap-tray and 
 brush-tray 1 00 
 
 Mantel-board, home- 
 made 5 50 
 
 Best Hair Mattress 4s 
 lbs. at 80c 36 00 
 
 Best Hair Bolster, 7 lbs. 
 at 80c - 5 60 
 
 2 Feather Pillows, 4 lbs. 
 each, at $1.10 8 80 
 
 Bed Covering, as in 
 
 List No. 2 7 00 
 
 Best Spring Mattress.. 25 00 
 
 Lounge .... 30 00 
 
 2 Chairs, upholstered 
 
 seats, at $5.50 11 00 
 
 1 Large Shaker Rocker. 10 00 
 
 1 Small " " 
 tape check seat and 
 back 6 00 
 
 2 Gilt Lacquer Cornices 
 
 at $2 4 00 
 
 Curtains, French Dotted 
 Muslin, ruffled and 
 lined with paper mus- 
 lin List 1 31 41 
 
 Carpet, Brussels, at 
 $1.94, see summary at 
 end of List 3. 
 
 Total $30681. 
 
 NIGHT NURSERY, 
 
 Chestnut. 
 
 2 Bureaus at $25.:.... 5000 
 Table 9 co 
 
 Bed for attendant, as in 
 List 1 40 00 
 
 3 Cribs at $24 72 00 
 
 3 Sets Mattresses and 
 
 bedclothes for cribs at 
 
 #20 60 00 
 
 2 Substantial Shaker 
 Rockers at $5 10 00 
 
 DAY NURSERY. 
 
 Chestmit, and Oak Floor Parquetted. 
 
 2 Straight Shaker Rock- 
 ers at $3 6 00 
 
 Carpet, Brussels — See 
 summary at end of 
 List 3. 
 
 1 Window Shade, heavy 
 green, best fittings... 5 00 
 
 Total $252 00 
 
 Table (as described in 
 general hints on nur- 
 sery) •, 10 00 
 
 Chairs as in Night Nur- 
 sery ■ ■' ..,,,..;. 16 00 
 
 Sewing-table 5 00 
 
 3 Low Children's Ch'irs 
 at $2 6 00 
 
 3 Gardner Book-racks 
 for books and toys, at 
 
 $2.50- ■■ "■•", 7 5o 
 
 Drugget for centre 01 
 floor.. s 00 
 
 Total $ 49 So 
 
 * A bad business, see Curtains, 
 
236 
 
 FURNITURE OIL 
 
 FUSTIAN 
 
 HALL BED-ROOM, S X 12. 
 
 Walmd. 
 
 Bedstead (three-quarter 
 size) same quality as 
 in Bed-room 1 28 00 
 
 Bedding and Covering, 
 say Vi 'ess than Bed- 
 room 1 79 77 
 
 Bureau Washstand, mar 
 ble top 25 00 
 
 Curtains and Cornice, 
 one window, same as 
 f Bedroom 2500 
 
 1 Small Walnut Chair, 
 
 cushioned seat - 5 5 
 
 1 Folding Easy Chair.. 25 00 
 1 Gardner Rack for 
 
 brushes, bottles &c. 2 50 
 
 Toilet Set 7 5° 
 
 Carpet, Brussels, same 
 
 as Bed-room 1. See 
 
 summary at end of 
 
 List 3. 
 
 Total $198 27 
 
 BED-ROOM II, IS X 18. 
 
 Walnut and 
 
 Bedstead $28 00 
 
 Mattresses and bedding 
 same as bedroom I, de- 
 ducting $ 13 for Spring 
 Mattress on account 
 of less frequent use.. 91 36 
 Bureau, Marble Top 
 (which ought not to 
 
 have been) 45 00 
 
 Small Table 7 50 
 
 Lounge 20 00 
 
 3 small Chairs, cushion- 
 
 Worsted Reps. 
 
 ed seat, at $5.50 .... 16 50 
 Shaker Rocker, covered 
 
 to match furniture. . . 10 00 
 2 Cornices, lacquered, 
 
 at $1.50 3 00 
 
 2 Frs. Curtains, as in 
 
 Bed-room 1 5 50 
 
 Carpet, Ingrain, at$i. 45 
 
 See ■ summary at end 
 
 of List 3. 
 
 Total $226 86 
 
 SERVANTS ROOMS (TWO 8 X 12 AND ONE IS X 18). 
 
 2 single rooms, same as 
 List 1 (these rooms 
 being larger than in 
 List i, the carpet will 
 be included twice — the 
 pccond time in sum- 
 r.iary at end of List 3) 
 
 at $53.34 10668 
 
 1 double room, at say 
 50 per cent, additional 
 to above 65 00 
 
 Total $171 68 
 
 of list 3. 
 
 Day Nursery.. '. . 4950 
 
 Hall Bedroom . . 198 2 7 
 
 I'.cdronm U ......... ■ 226 86 
 
 Servants' Rooms...-. 171 68 
 
 Total $3164 97 
 
 Same as List II. 
 
 SUMMARY 
 Hall $ 147 OO 
 
 Parlor.... 54500 
 
 Library. .356 00 
 
 Diuing-ropm 626 50 
 
 Billiard-room 285 00 
 
 Bedroom 1 307 16 
 
 Night Nursery 252 00 
 
 Kitchen furniture same as List 11.. 285 07 
 
 In a matter of this amount, a dollar here and there 
 is not worth considering, consequently it was not 
 deemed worth while to unravel the carpet bill to get at 
 each room. The style of each room is specified with 
 price per yard, made and laid, with lining. The total 
 bill was $1053 04, from this' should be deducted §67 50 
 for kitchen and basement oilcloth, already being in- 
 cluded under kitchen furniture, leaving net 985 54 
 
 This house was taken with the gas fixtures in. The 
 gas fixtures in List 2 cost $202 75 . Twice that amount 
 ought to do for this house . .' 405 50 
 
 $4841 08 
 
 Now, as a parting hint: don't buy anything 
 at the start that you are not sure to need. You 
 can fill in afterwards according to both neces- 
 sity and taste. To furnish in taste, especially, 
 even where means are unlimited, requires more 
 time and waiting for lucky chances. 
 
 FURNITURE OIL.> — For mahogany ' and 
 polished woods of all kinds the following is ex- 
 cellent : — Put into a jar one pint of linseed oil, 
 into which stir one ounce of powdered rose- 
 pink, and add one ounce of alkanet-root, beaten 
 in a mortar ; set the jar in a warm place for a 
 few days, when the oil will be deeply colored 
 and the substances having settled, it may be 
 poured off for use. Rub on with a woollen rag. 
 This oil darkens mahogany or oak, and gives 
 it that rich blackish surface common in old 
 furniture. For unvarnished walnut kerosene 
 
 oil is as good as any other after the first two 
 or three coats, which should be of linseed oil. 
 It dries quickly, and presents a smoother sur- 
 face. 
 
 FURNITURE POLISH.— I. Take of but- 
 ter of antimony, half an ounce ; vinegar, 
 one ounce ; spirits of wine, one ounce ; lin- 
 seed oil, three-quarters of a pint to one 
 pint. Mix and shake well together ; the 
 linseed oil should be added in sufficient quan- 
 tity to make the liquid of the consistency of 
 cream. Rub on with a flannel and plenty of 
 friction. 
 
 II. French polish: Dissolve half a pound of 
 shellac in as much wood-naphtha as will suf- 
 fice to take it up and make a creamy fluid — 
 and add to this a quarter of a pint of spirit 
 copal varnish. Pour a little of this into a cup 
 and add half as much naphtha, and apply 
 rapidly to the surface of the wood with a bold 
 sweep of a rubber composed of some woollen 
 material, which must be changed as fast as it 
 gets sticky. As soon as the first coat is thor- 
 oughly dry, which niay be known by its' not 
 sticking to the finger, add another coat in the 
 same way ; but when the body of polish is suf- 
 ficiently thick, mix some spirits of wine with 
 the naphtha and bring the surface to a fine 
 gloss, using fresh rubbers, and finishing off 
 with the polish mixed with spirits alone, in- 
 stead of naphtha. 
 
 III. Mix two parts linseed oil, two parts 
 alcohol, one part turpentine, and spirits of 
 ether in proportion of one ounce to one quart 
 of the mixture. Rub on with rags. This is a 
 good floor polish. 
 
 FURS. — These should be combed now and 
 then while in use, and especially as the Spring 
 approaches. When put away for the Summer 
 they should be first beaten with a small cane 
 and carefully combed through, and then ^ewed 
 up in small folds of calico or calico carefully 
 turned in at the edges. A barrel or keg in 
 which. whiskey has been kept- is the most re- 
 liable place known. Keep in a dry place 
 and examine once a month. It is a mistake 
 to suppose that moths can be kept away by 
 camphor, pepper, cedar-wood, and the like; 
 these substances are distasteful to insects un- 
 der ordinary conditions ; but that they cannot 
 be relied upon is proved by the fact that moths 
 have been known to hatch in an atmosphere 
 impregnated with camphor. 
 
 FUSTIAN. — A species of coarse cotton 
 cloth, very similar in its manufacture to that of 
 velvet, having in addition to the warp and 
 woof a pile consisting of threads doubled to- 
 gether and thrown in ridges, and presenting a 
 smooth evenly-ribbed surface on the exterior. 
 The best descriptions of this class of goods are 
 known as cotton velvet, velveteen, and the like. 
 Fustian is also used as a general term com- 
 prehending a variety of cotton fabrics, as cor- 
 duroy, jean, thickset^ moleskin, and other stout 
 cloths for wearing apparel. They are either 
 plan or twilled; and are strong, durable, and 
 cheap. 
 
GAMBOGE 
 
 GARDENING 
 
 237 
 
 1 GAMBOGE. — A gum resin exuded by a 
 Species of tree found chiefly in Cambodia 1 , and 
 of a brilliant yellow color. It is used chiefly as 
 a pigment by painters ; but is sometimes pre- 
 
 ' scribed medicinally. It is a very powerful 
 cathartic, unless taken in excessive doses, when 
 it causes vomiting and acute pain. On account 
 of its rapid action, and producing watery evacu- 
 ations, Gamboge is a drug of great importance in 
 all cases of dropsy, apoplexy^ and where a 
 brisk effort and copious discharge from the 
 
 -bowels are .required^. It should never be taken, 
 however, except as directd by a physician. 
 
 GAME. — Under this head are included all 
 the edible wild animals and wild fowl.' No 
 markets in the world are so abundantly suppli- 
 ed with this species of food as the American, 
 and it would take up too much space even to 
 enumerate the various forms in which it appears. 
 Each separate species is treated of in its prop- 
 er place ; and we shall here only call attention 
 
 to the fact that white-meated game should 
 be thoroughly cooked, and dark-meated eaten 
 rare, and to the relation which Game in gen- 
 eral bears to other foods. The point of con- 
 trast between the flesh of wild animals and 
 that of domesticated. and artificially fed ones 
 is the greater hardness and solidity of the flesh, 
 the greater-proportion of solid fibre to the juices, 
 the less proportion of water and fat in the juices, 
 and the greater proportion of lean to fat. Hence 
 it follows that Under the same circumstances (say 
 when bo: h the wild and the tame animals have 
 been killed within a day) the mastication of 
 the flesh of wild animals is less easy, the flavor 
 is more concentrated, and the proportion of 
 flesh-forming compounds is greater. They are 
 therefore strong foods, and if well digested, 
 are highly nutritious. Their decided flavor 
 is also a recommendation to invalids or others 
 who, being satiated with ordinary food, need 
 something to stimulate defective appetite. For 
 
 the difference between wild and domestic fowl, 
 see Birds. 
 
 • . Keeping Game not only renders it more ten- 
 der, but brings out its flavor. If it be. wrapped 
 in a cloth moistened with pyroligneous acid and 
 water in equal proportions, it will keep good for 
 many days in the hottest weather ; this is better 
 than putting it on ice. If there be any danger 
 that the birds will not keep till a convenient 
 time for dressing them, pick and draw them, 
 wash them well in water, and rub them with 
 salt ; plunge them singly into a large pot of 
 boiling water, draw them up and down by the 
 legs, to let the water pass through them ; after 
 
 they have been in the water five minutes hang 
 them up to dry in a cold place, sprinkle them 
 with pepper, and salt well inside. By this 
 means they- may be kept a long time ; before 
 dress.ng them, they must be washed in clear 
 water. When feathered game has become 
 tainted, pick and clean the birds as soon as 
 possible, and immerse them in new milk. Let 
 1jiem remain in this till next day, when they 
 will be quite sweet and fit for. cookings • Birds 
 should be hung up by the neck, arid n*ot by the 
 feet, notwithstanding our artist having done it. 
 GARDENING. — The practical directions 
 concerning soil, drainage, etc., in the article on 
 
238 
 
 GARLIC 
 
 GAS 
 
 Floriculture, apply equally to the garden 
 designed for vegetables, and need not be re- 
 peated here. The soil should be turned up as 
 deep as the spade will reach as soon as the 
 frost is out of the. ground ; a liberal supply of 
 • manure should be forked in at a second work- 
 ing ; and the garden should be laid out in such 
 a manner that every portion can be reached 
 easily without injuring the giants when in full 
 growth. To plant garden seeds, lay across the 
 Beds a board about a foot wide and with a stick, 
 make a furrow on each side of it, one inch deep. 
 Scatter the seeds, say a dozen to a foot, in this 
 furrow, and cover them ; then lay the board 
 over them and step on it, to press down the 
 earth, and to mark the next row. When the 
 plants are an inch high, thin them out, leaving 
 space proportioned to their sizes. Seeds of 
 similar species, such as melons and squashes, 
 should not be planted near together, as this 
 causes them to degenerate by a cross-fertiliza- 
 tion of their flowers. Neither should the same 
 - vegetables, with the exception of onions, be 
 planted in the same place for two years in 
 succession. The seeds of nearly all the early 
 vegetables require to be started in a hot-bed 
 (see Hot-bed). Full directions for culture are 
 given under the name of each vegetable. (See 
 Floriculture.) 
 
 GARLIC— A species of the 
 i'i onion, with a taste more acrimri- 
 
 // nious than any other, and an ex- 
 
 tremely disagreeable smell. Itjs 
 a native of Sicily, but now grows 
 // /'throughout the world. Its culture 
 // II is the same as that of the onion in 
 W/ a11 res P ects ( see Onion). Garlic 
 iFfj[ is extensively- used as a seasoning 
 ///vl herb on the Continent, and es- 
 jjj | penally in France, where it is con- 
 f I sidered essential to many dishes. 
 In this country it is used compara- 
 tively little, though with the in- 
 troduction of foreign methods of 
 cookery its use is spreading. The 
 root, which is the only part of the 
 plant made use of, consists of a 
 group of several bulbs, called 
 cloves of garlic, enclosed in a 
 single membranous skin. These are usually 
 found strung in ropes or bunches, like onions ; 
 and are in season throughout'the year. 
 
 Vinegar (Garlic). — On two ounces of garlic, 
 peeled and bruised, pour a quart of the best 
 vinegar; stop the jar or bottle close, and in a 
 fortnight or three weeks the vinegar may be 
 strained off for use. A few drops will give a 
 sufficient flavor to a sauce or to a tureen of 
 gravy. The garlic may be used in smaller or 
 larger proportions, as a slighter or stronger 
 flavor is desired, and may remain longer in the 
 vinegar. , 
 
 GAS.^-Gas is at once the cheapest and 
 brightest of all generally employed artificial 
 lights. Of its economy, as to the quantity of 
 light, there can be no doubt ; for when gas is 
 used regularly and properly attended to, an or- 
 
 dinary burner consuming five cubic feet per 
 hour, emits a light equal to sixteen to twenty 
 candles. The impression that it is expensive 
 arises from the fact that persons who have 
 been accustomed to using one, or at most, two 
 candles in their apartment are seldom satisfied 
 with the same quantity of light from their gas- 
 burner when it can be so easily made to yield 
 more. The very excellencies of gas in this re- 
 spect are turned to bad account; its high 
 illuminating power leads to its use in excessive 
 quantities ; and nearly every room in which gas 
 is used is lighted far more brilliantly than when 
 any other illuminating agent is relied upon, or 
 than is at all necessary. The evils of this do 
 not end with the increased expensiyeness. The 
 air is heated by the excessive combustion, and 
 poisoned by large quantities of carbonic acid 
 which there are no means ot removing. The 
 eye is unprotected from the glare by screen or 
 shade, extraneous light is freely admitted, 
 which obscures the impression and strains the 
 nerve of vision, and in proportion as the sensi-« 
 bility of the eye is impaired, stronger light is 
 used, which gives temporary relief, but with dan- 
 ger of ultimate and permanent injury to the 
 sight. The use of gaslight also greatly height- 
 ens the necessity for effective ventilation of 
 the house, for it generates poison exactly in 
 proportion to its brilliancy. On all accounts the 
 excessively bright illumination to which the 
 use of gas has led is to be deplored ; the estab- 
 lished rule should be that in an ordinary apart- , 
 ment no more than one burner should be kept 
 lighted except under special circumstances. 
 
 The light obtained from a given quantity of ' 
 gas depends largely upon the kind of burner. 
 Various burners are now in use. They are 
 usually designated by some term signifying the 
 kind of opening at which the gas escapes. Thus 
 we have the argand burner, with a circle of 
 
 holes as in Fig. 8, named from analogy with the 
 argand lamp ; the fishtail burner, where the gas 
 escapes by two holes inclined toward one an- 
 other (Figs. 2 and 4); the batwing burner, where 
 the orifice is simply a slit (Figs, t and 3). The 
 size of the orifice is adapted for. different 
 amounts of gas per hour ; then we have 3-foot, 4 
 
GAS 
 
 239 
 
 ,' .. A^L - — -** ,.. 
 
 T^t per *S&- 
 
 Rate of consumption from a 5-foot burner. It will be observed that in turning down, the illumination decreases more rapidly 
 than the consumption. 
 
 foot, 7-foot etc., burners. The jet is either of 
 brass or of steatite (soapstone) ; the latter, though 
 the first cost is greater, are really more econom- 
 ical as they do not clog with rust. Many burners 
 are what are called *' check " burners ; in these 
 the gas passes through two openings, an interior 
 and exterior one. The interior opening at the 
 base of the burner is smaller than the visible 
 exterior one, and as a result the gas escapes 
 and burns at a lower 
 pressure than could be 
 otherwise obtained, 
 Pigs. 6 and 7 repre- 
 sent bases for check 
 burners. 
 
 Regulator burners 
 contain a mechanical 
 arrangement in which 
 the flow of gas through 
 them is regulated, m 
 proportion to the pres- 
 sure that no more than 
 a given amout of gas 
 may be burned in them,and the light is kept steady. 
 Such burners are , however, liable to get out of 
 ' order. A batswing, fish tall or argand jet,may be 
 used in a check or. regulator burner. The most 
 economical burner giving the maximum of light 
 for the amount of gas consumed is the argand 
 burner. These, however, require a chimney 
 
 Fig. 6. 
 
 which with its liability to break, and necessity for 
 constant cleaning, is objectionable. Moreover, 
 these burners are more susceptible to the inev- 
 itable variations in pressure of the gas reaching 
 our dwellings. A batswing check burner is more 
 advantageous for simplicity ; but the breadth 
 of the flame would prevent its being used 
 when globes are employed, for the flame would 
 come so near the glass as to endanger it. In 
 such a case a check fishtail or argand burner 
 
 Fig. 8. 
 should be used. The most perfect burner yet 
 constructed is Suggs' London burner (Fig. 8). 
 This burner is used in the tests made upon 
 
240 
 
 GAS. 
 
 gas. The maximum illuminating power is 
 obtained when the flame is just on the verge of 
 smoking. 
 
 The loss of light by the use of shades, chim- 
 neys, etc., is very considerable and largely due 
 to the conversion of light into heat. The follow- 
 ing numbers, selected from the results of 
 William King, of Liverpool, and Prof. F. H. 
 Storer, of Boston, are a sufficient illustration : — 
 
 Description of glass 
 
 Clear glass (King) . 
 Ground glass " . . 
 Smooth opal " . • 
 Ground opal "... 
 Thick English plate (Storer) 
 Crystal plate " 
 
 .English Crown " 
 
 Double English window •' 
 Double German (Belgian) Storer, 
 Single German (Belgian) 
 Double " (Belgian) ground 
 
 (Storer) . . 
 Single " " " 
 
 Berkshire, Mass. ground (Storer) 1-66 
 Orange-colored window glass 
 
 (Storer) 
 Purple " " " 
 
 Ruby " " " " 
 
 Green " " " 
 
 A porcelain transparency . 
 
 Probably many of our readers have been 
 frequently annoyed while engaged in study, 
 writing, or in some evening occupation, by a 
 sudden flaring up of the gas, accompanied with 
 a sharp hissing sound. This is caused by an 
 unnecessary force or pressure and causes a 
 large waste of gas. This cannot be remedied 
 effectually by the simple change of burners, but 
 requires a self-acting cock which will regulate 
 the pressure and maintain an even amount of 
 
 I the gas, raises the valve and vice versa. If the 
 diaphragm is raised too easily, a slight weight 
 can be laid upon it by taking off the top. 
 
 Every housekeeper is aware of the annoyance 
 and danger attendant upon the use of matches, 
 and we therefore mention in this connection, a 
 very ingenious little invention, also success- 
 fully used by the writer, known as the Stock- 
 
 Thickness of Loss of 
 
 glass. 
 
 light. 
 
 
 
 IO.57 
 
 . 
 
 
 29.48 
 
 
 
 52.82 
 
 
 
 S-5-85 
 
 1-3 
 
 inch. 6-15 
 
 1-8 
 
 H 
 
 8-61 
 
 . 1-8 
 
 " 
 
 13.08 
 
 1-8 
 
 it 
 
 6.39 
 
 r, 1-8 
 
 it 
 
 13.00 
 
 1-6 
 
 a 
 
 4.27 
 
 1-8 
 
 ti 
 
 62.34 
 
 1-16 
 
 a 
 
 -65.74 
 
 )i-66 
 
 it 
 
 62.74 
 
 1-16 
 
 a 
 
 344? 
 
 1-8 
 
 ti 
 
 35-n 
 
 1-16 
 
 it 
 
 89-62 
 
 1-16 
 
 it 
 
 81.97 
 
 1. 16 
 
 it 
 
 97.68 
 
 tig. en- 
 force. Frost's Gas Regulator (Fig. 9) has been 
 practically tested by the writer in his home and 1 
 has been found to distribute to each light 
 enough gas to supply the orifice and adapt 
 itself to -all alike as they are . opened or shut 
 off. 
 
 The conical valve is. connected with the 
 diaphragm, which, when raised by pressure of 
 
 Fig, 10. 
 
 well Self-Lighting Burner. It consists of a 
 burner to the lower part of which is attached 
 a circular chamber provided with a swinging 
 cover, within and fitting against the wall of 
 this compartment is a disk rotated by the key,, 
 the projecting spindle of which holds^a coil 
 of paper, Fig. 11, con- 1 - „ 
 
 tainingi 3 5dotsoffulmi-i® 
 nating compound. A (Fig. 
 10) is abentpieceof met- 
 al, the lower portion of 
 which so joins the disk 
 that the motion of the key Fig. n. 
 
 causes it to ascend or descend, while its upper 
 portion presses against the tape. As the key 
 is turned, the piece A pushes back the hammer 
 B, until the bend at C is reached when the 
 hammer is released and springs forward strik- 
 ing one of the fulminating dots which explodes 
 and_ lights the gas. There is nothing about the 
 device to get out of order and no skill is 
 required to operate it, as it works automatically 
 through turning the same key which must be 
 moved to turn on the gas. There is no chance 
 of lighting the fulminate save by the operation 
 specified and the arrangement is such that the 
 hammer does not fall until just as the key is 
 placed so as to turn the gas fully on, which 
 insures ignition. It is very safe and handy in 
 closets, cellars, and all places where the gas 
 is used occasionally. 
 Dr. Arnott, a well-known English writer on 
 
GAS 
 
 the subject, suggests the following rules for 
 using gas:— i. Have the apparatus made by 
 competent workmen. 2. If any leak be per- 
 eeived, turn off the meter. Have it promptly 
 attended to, and open the doors or windows to 
 prevent accumulation. 3. On no account carry 
 a light of any kind where .there is a smell of 
 gas. 4. Have rooms in which gas is burnt 
 ventilated from near the ceiling. To these may 
 be added: — 5. If the gas nickers noisily, turn 
 it lower to save both the eyes and the gas and 
 to prevent smoke. If turning lower does not 
 produce a steady flame, probably the burner is 
 worn out and economy requires a fresh one. 
 6. At least once a year make the rounds of the 
 burners in frequent use and substitute fresh 
 ones for those worn out. Any man who uses 
 gas ought to be able* if disposed, to keep a pair 
 of pliers, and do this himself. 7. Use one large 
 burner rather than two small ones. You get 
 more light for the money. 8. If the gas gen- 
 erally" goes up and down," water in the pipes 
 is indicated. This is apt to come from, con- 
 densation outside the house, in cold weather. 
 Notify the cempany to pump it out. Some- 
 times water will thus accumulate at the bo.ttcm 
 of a' bend in the pipe operating as a sort of trap, 
 and shut off the gas entirely. (See Meter.) 
 
 GAUFFERING. — This is done with a pair 
 of light tongs, about the size of a pair of shears, 
 with the blades nearly round. The frill, wrong 
 side upwards, isj held on the edge of the iron- 
 ing cloth with the left hand, while the right, 
 taking the gauffering-iron, properly heated, 
 seizes hold or -the frill well in the gathers, with 
 the left blade under and the right over if, after 
 which with a slight twist from left to right, two 
 flutes in opposite directions are made by one 
 action, the fingers of the left hand pressing the 
 adjacent part of the frill against the cloth, thus 
 resisting the twist of the iron, and causing it to 
 smooth and round out the flutes. As the irons 
 cool very rapidly, two or three must be kept 
 heated, placing "them on the ironing-stove or 
 in the fire ; use them of about the same degree 
 of heat as ordinary irons. 
 
 GAUZE. — An extremely light and trans- 
 parent fabric of silk, very loosely woven, the 
 threads being all at some distance from each 
 other. Common gauze is cotton, plain, striped, 
 or figured, and can be gotten from a yard to two 
 yards wide. In the best kind the figure is formed 
 of silk; a sort with flowers of gold is brought 
 from China. Lisse Gauze, is a plain but superior 
 kind. Craped Lisse Gauze is crimped or craped. 
 Gossamer is a very rich gauze used for veils ; 
 it is four times as thick and strong as the com- 
 mon gauze, though nearly as open in its tex- 
 ture. It may be had four and five quarters 
 wide, 
 
 GELATINE, (Cooper's Isinglass and 
 .Gelatine.) — This is made from the sinews of 
 the fee.t of calves and cattle. They pass 
 through a tedious process of preparation-for 
 seme months. In the last process, before 
 melting, they are transferred every day, for 
 nearly two weeks, frcm one vat of clean water 
 
 GENTIAN 
 
 241 
 
 to another. It is said that Coxe's gelatine is 
 made from the clippings of skins ; it cannot be 
 made from hoofs, as some suppose. Russian 
 isinglass is made simply by drying the sounds 
 of fish. It was formerly used for jellies, blanc- 
 mange, &c, but Coxe's gelatine, and Cooper's 
 gelatine and isinglass, are found so excellent, 
 and are so much cheaper, that it is now but 
 rarely used for these purposes. The Russian 
 isinglass costs from six to seven dollars a 
 pound ; Cooper's isinglass costs but ninety 
 cents. The shreds of gelatine are not so fine 
 as those of Russian isinglass, inasmuch as the 
 gelatine having no cellular membrane to hold 
 it together, will not cohere sufficiently to allow 
 of the. same degree of subdivisions as isinglass. 
 Of the gelatines or Cooper's isinglass, one 
 ounce is sufficient for a quart of jelly or blanc- 
 mange ; more is often used, but it takes very 
 much from the delicacy of the preparation. 
 
 Gelatine and Russian isinglass may be distin- 
 guished from each other by the following 
 directions : — The shreds of isinglass when 
 dissolved in cold water become white, opaque, 
 soft and swollen ; the swelling is equal in all 
 directions, and under the microscope they 
 appear quadrangular. In boiling they dissolve 
 nearly without residue. The smell of the dis- 
 solved isinglass, when hot, is somewhat fishy, 
 but not unpleasant. The moistened shreds, or 
 the solution, exhibit to test-paper a neutral, or 
 faintly alkaline, and rarely a slightly acid, reac- 
 tion. The shreds of gelatine, on the contrary, 
 when placed in cold water, swell up, acquire in- 
 creased transparency, and become translucent 
 and glass-like. The form which they take in swell- 
 ing is not regular like that of isinglass, but 
 they become expanded, flat, and ribbon-like, the 
 broad surfaces corresponding to the incised 
 margins. The dry threads on the uncut s urfaces 
 frequently present a peculiar shining lustre, not 
 unlike that of tinsel. In boiling water the 
 shreds do not entirely dissolve, but in most 
 cases a copious deposit falls to the bottom of 
 the glass. The smell of the hot infusion is like 
 that of glue, and therefore disagreeable. The 
 moistened filaments or the solution of gelatine 
 usually exhibit a strong acid reaction to test- 
 paper ; this, in some cases, is due to the sub- 
 stances used in bleaching it, and is not neces- 
 sarily indicative of anything deleterious. 
 
 GENTIAN. — An herb growing wild in the 
 Alps, Apennines, and Pyrenees, and repre- 
 sented by one or two species in the -United 
 States. The root is much employed in medi- 
 cine. It is cylindrical, ringed, and more or less 
 branched ; and is sold in a dried state, in pieces 
 varying from a few inches to more than a foot 
 in length, and from half an inch to two inches 
 in thickness. . . 
 
 Gentian is an excellent tonic bitter, and not 
 being astringent, is often used in diseases of 
 the digestive organs, in cases of general debil- 
 ity;! and as a febrifuge. It can be administered 
 in the form of an infusion, an extract, or a tinc- 
 ture^the two latter are sold in the drug-stores. 
 Only small quantities of the infusion should be 
 
242 
 
 GERANIUM 
 
 made at any one time, as it ferments rapidly 
 and spoils. 
 
 GERANIUM. — This most popular of plants, 
 is also one of the easiest to cultivate. Plants 
 of any kind, and in every stage of growth, can 
 be gotten of florists ; and these may be propa- 
 gated to any extent by cuttings, with little or 
 no trouble. Take the cuttings in June or July 
 from the healthiest plants ; plant them in small 
 pots filled with a compost of loam and sand, 
 having one or two inches of the former on the 
 top of th'e pot. Insert the cutting firmly about 
 half its length, and keep the sand sopping wet 
 until it has rooted ; when one or two leaves are 
 developed, transplant it into a larger pot filled 
 with good rich roam mixed liberally with 
 manure, and by November you will have 
 vigorous plants for house culture. In the open 
 border, a rich light loam will grow geraniums to 
 perfection, and the soil fresh from the woods 
 and pastures is best of all ; persons in the 
 country can obtain this by lifting the sods from 
 cow or sheep pastures, and taking the earth 
 from under them. Liquid manure applied twice 
 a week during the summer will cause them to 
 bloom profusely. 
 
 The shrubby kinds of geraniums are the 
 most tender, and when placed out of doors, 
 should be defended from strong winds, and be 
 so placed as to enjoy the sun until eleven 
 o'clock in the morning. As the shrubby kinds 
 grow fast, so as to fill the pots with their roots, 
 and push them through the opening at the 
 bottom, they should be moved every two or 
 three weeks in summer, and the fresh roots 
 cut off. They should also be newly potted 
 twice in the summer ; once about a month after 
 they are placed out of doors, and again towards 
 the end of August. When this is done, all the 
 roots outside the earth should be pared off, and 
 as much of the old earth removed as can be 
 done without injuring the plants; They should 
 then be planted in a larger pot ; some fresh 
 earth should first be laid at the bottom, and 
 on that the plant should be placed so that the 
 old earth adhering to it may be about an inch 
 below the rim of the pot ; it should next be 
 filled up, and the pot slightly shaken; the 
 earth must then be gently pressed down at the 
 top, leaving out a little space for water to be 
 given without running over the rim ; finally, the 
 plant should be liberally watered, and the stem 
 fastened to a stake, to prevent the wind dis- 
 placing the roots before they are newly fixed. 
 As the branches grow, and new leaves are 
 formed at the top of them, the lower ones may 
 die, and should be plucked off every week. 
 Geraniums, except the shrubby kinds, require 
 shelter from frost only, and should have free 
 air admitted to them, when the weather is not 
 very severe. In sultry weather, they should 
 all be watered liberally every morning, except 
 some few of a succulent nature, which must be 
 watered sparingly ; the latter may be known by 
 plucking a leaf from them. During the winter, 
 geraniums are usually kept as house plants, 
 and are unsurpassed for this purpose ; but they 
 
 GERMAN SILVER 
 
 can also be preserved in this way : — Dig them 
 up before the first frost blights their leaves* and 
 after cutting away all the tender shoots and 
 buds, and shaking the earth from their roots,' 
 hang them up in a dark, cool, dry cellar, heads 
 down-ward. In the spring, they can be 
 brought to light, the branches trimmed off, 
 and planted in boxes in a warm kitchen. They 
 will soon put forth leaves and be ready, to 
 transplant to the garden^ 
 
 Double Geraniums. — These do not drop 
 their leaves like the single varieties, and their 
 clusters of flowers — of all shades of scarlet 
 and pink— are of an immense size. They 
 flourish better if partially shaded from the in- 
 tense heat of the noonday sun, and will bloom 
 until the first frost comes. Choice varieties 
 are: — Crown Prince, brightest rose color; 
 Emile Lemoine, cherry-carmine, Gloire de 
 Doubles, cerise with white centre (finest of all); 
 Gloire de Nancy, brilliant scarlet ; Marie Le- 
 moine, rosy-pink. 
 
 Sweet-scented Geraniums. — These are in- 
 dispensable for bouquets and vases. Formerly^ 
 the Rose and the Oak-leaved were the only kind 
 commonly cultivated, but now there are more 
 than a dozen fine varieties. The following are 
 the best : — Denticulaturaj Graveolusj Lady 
 Plymouth; Odoratissimum ; Shrubland Pet. 
 
 Zonale Geraniums. — These are admirable 
 in coloring, and of very free growth ; their 
 trusses of flowers are five to six inches in diam- 
 eter, and are of all shades, from the most 
 dazzling crimson and brightest rose, to the 
 purest white. Choice varieties , are : — Blue 
 Bells, magenta pink; Christine, rose pink; 
 Coleshilt, scarlet, enormous flowers ; Giant de 
 Battailes, dark crimson ; General Grant, daz- 
 zling scarlet ; Incomparable, striped ; King of 
 Roses, scarlet, shaded to magenta; Madame 
 WerU, white, with pink centre; Maidof^Kent, 
 richest pink ; Mrs. Keeler, peach blossom hue ; 
 Reinedes Vierges, pure white ; Warrior, intense 
 scarlet. 
 
 Lilliputian Zonales, or Tom Thumb Geran- 
 iums, are dwarfs, growing from six to ten of 
 twelve inches high ; they are very stocky, and 
 their flowers are fully equal in size and beauty of 
 coloring to those of the larger kinds. Desir- 
 able varieties are : — Baby Boy, scarlet,' with 
 white eye ; Little Dear, delicate rose, spotted 
 white ; Little Gem, brilliant vermilion, white 
 centre ; Pretty Jemima, scarlet with white 
 centre. 
 
 GERMAN SILVER.— The best ware of 
 this material resembles silver, and is equally 
 durable. It is very cheap, and, when properly 
 taken care of and kept bright, looks very well, 
 After using, it should be put immediately into 
 hot water, washed well, and wiped dry with r* 
 soft cloth. Once a week it should be washed 
 in soap-suds, and then cleaned with whatever is 
 used for cleaning silver-ware. Should it be- 
 come discolored or spotted by vinegar or other 
 acids, wash it first, and then clean it with sweet 
 oil and powdered rotten-stone. If the ware has 
 become verv much discolored, mix a cmarter of 
 
GERMAN STUDENT LAMP 
 
 243 
 
 a pint of vinegar with half an ounce each of 
 alum and cream of tartar ; add to this a pint of 
 boiling water, dip the plate into the mixture, 
 and rub it dry. 
 
 German Student Lamp (or St. Germain). 
 — This favorite and really excellent lamp is 
 constructed on the same principle as the Ar- 
 gand Lamp. (See Argand). Its peculiarity 
 is that the fountain of oil (A)., is placed on 
 the. side of the centre piece higher up than the 
 wick with a self-acting valve H, by which the 
 reservoir X is fed from it. For study, sewing, 
 or any work requiring a concentrated light this 
 lamp is unequalled. It gives a very soft, bril- 
 liant and steady light, and, with ordinary care, 
 will .emit neither smell nor smoke. To fill the 
 lamp take out the holder, A, invert it and pour 
 in the oil till it reaches the valve H ; then pull 
 
 holding it above the holder X so ithat any oil 
 which may escape drops into this holder ; re- 
 place it in the holder X. To put on the wick, 
 
 up the valve by means of the wire B, invert it, 
 
 S@ 
 
 m 
 
 take off the chimney-holder F, take out the 
 cylinder C, take out the smallest cylinder D, 
 
 tie the wick at the base of Cylinder D, then re- 
 place the cylinder D in the large one C, taking: 
 care to push it down as far as the point E. 
 Replace everything. as before, the large cylin^ 
 der C having the brass catches G up, and the 
 ring E down ; To raise the wick turn the 
 chimney-holder. 
 
244 
 
 GHERKIN 
 
 The wick should be trimmed regularly. If 
 a crust has formed, do not disturb it, but only 
 remove any little point or unevenness that may, 
 occur ; do not use the scissors unless the wick, 
 through uneven draft, should have coaled or 
 charred unevenly. By this method you will 
 have an even flame, and the wick will last much 
 longer than when cut frequently. If your 
 lamp should make a humming noise, which is 
 caused by the shank of the diimney being of 
 the wrong length, raise the chimney slightly, 
 or change it for one with a longer shank. 
 
 Use kerosene or spirits in place of water for 
 cleaning chimneys. The brass part of the 
 lamp may be cleaned with Vienna lime and 
 kerosene, and polished with rouge. 
 
 Some lamps are made to burn sperm, lard, 
 or olive oils. Those made for heavy oils will 
 not burn kerosene, and vice versa. A kero- 
 sene lamp, with one-twelfth or one-eighth of a 
 heavier oil mixed with kerosene, is all that can 
 be desired. 
 
 GHERKIN. — A very small species of the 
 cucumber — it is sometimes called "Jamaica 
 cucumber." The' fruit is oval in shape, and of 
 a light green color, about the size of a common 
 egg-plum, and thickly covered on the outside 
 with prominent flesh species or prickles. When 
 cut its smell is like that of a cucumber, and it is 
 very full of small seeds. Gherkins are used 
 only for pickles, and for this purpose are excel- 
 lent. They are not much cultivated here, but 
 may generally be found in the markets in 
 August and September. The method of rais- 
 ing them is the same in all respects as that for 
 raising cucumbers. (See Pickles.) 
 
 GIBLETS. — These include the heads, neck, 
 gizzards, livers, legs, and ends of wings of 
 chickens, ducks, geese, turkeys, and other birds, 
 tame or wild. They are used for stewing, fric- 
 assee, soups, pot-pie, and gravies. Prepare 
 them thus : — After carefully plucking and 
 singeing those that are covered with skin, cut 
 off the beak, take out the eyes, and split the 
 head in two ; cut the neck into not less than 
 three pieces ; chop the wings across in two ; 
 ' skin the feet, by scalding, and cut off the 
 claws; cut the heart in two; cut the gizzard, 
 after skinning and cleaning, into four pieces ; 
 leave the liver as it is. Place them in a bowl 
 or pan, pour boiling water and a little salt on 
 them, let them stand five or six minutes, then- 
 wash and drain them, and they will be ready 
 for cooking. (See Pies, and Soups.) 
 
 Fricasseed Giblets. — Put a piece of butter 
 or lard in a stew-pan, and set it on a good fire ; 
 when melted, sprinkle into it, little by little, a 
 teaspoonful of flour; stir together, and when 
 of a brownish color add a gill of broth, the 
 same quantity of warm water, a sprig of pars- 
 ley, a pinch of grated nutmeg, two small 
 onions, salt and pepper, and lastly the giblets. 
 Cook for about two hours. Dish the pieces, 
 strain the sauce, mix with the yolk of an egg 
 well-beaten, and pour it over the giblets ; then 
 serve. : 
 
 Stewed Giblets. — Prepare them as above. 
 
 GINGER 
 
 Put them in a stew-pan with a small quantity of 
 water, season with onion, sweet herbs, a very 
 small piec& of mace, salt, and pepper, and stew 
 slowly for two or three hours. Before serving 
 o-ive them one 'boil with a teacupful of cream, 
 and a tablespoonful of butter rubbed in a tea- 
 spoonful of flotij. 
 
 GIDDINESS. {See VERTIGO.) 
 
 GILLIFLOWER— The annual varieties of 
 the Gilliflower are very pretty summer bloom- 
 ing plants. The seeds should be, sown in a 
 hot-bed in April, and when the frost is well out 
 of the ground, transplant them to the gar- 
 den. Select a showery day; or transplant 
 after nightfall, water freely, and protect from 
 the sun next day. The removal must be made 
 very carefully, for they bear it poorly, owing to 
 their long, fibreless roots. The flowers are 
 white, purple, red, and yellow all summer. 
 
 GILT FRAMES. — To protect from flies. 
 (See Frames.) 
 
 GIMP. — A,, kind of silk, woollen, or cotton 
 twist, often with a metallic wire, or sometimes 
 a coarse thread, running through it. It comes 
 of various widths, woven in a variety of pat- 
 terns and colojs, and is much used as a trim- 
 ming for dresses, furniture, etc. The worsted 
 is the most durable, but the silk is the 
 richest. 
 
 GIN.— An ardent spirit, formerly made by 
 fermenting juniper berries, but now produced 
 chiefly from corn, wheat, barley, or some other 
 grain. Hollands is a variety of corn spirit, 
 flavored with juniper berries ; and English 
 gin consists generally of plain corn spirit 
 flavored with oil of turpentine and a small 
 quantity of other substances. American gin 
 varies in flavor with every distiller. Probably 
 nothing used as a food by man is liable to 
 greater and more injurious adulterations than 
 gin ; and the difficulty of getting it free from 
 any poisonous drug should' induce every one to 
 abstain from its use. 
 
 Julep (Gin). — Take one gill of gin, half a gill 
 of maraschino, four sprigs of mint, and one 
 pint of pounded ice ; shake together, sweeten 
 with a spoonful of sugar, and as the ice melts, 
 drink the julep with a straw'. 
 
 GINGER. — The ginger of commerce is the 
 root of a plant (the Zingiber officinale) which is 
 cultivated in Asia, Africa, and the tropical parts 
 of America, the largest supply being furnish- 
 ed by the West Indies. There are two: kinds 
 of ginger, but the difference consists chiefly in 
 the mode of preparing it. White ginger is com- 
 posed of the best pieces, from which the outer 
 skin has been stripped off ; they are then well 
 washed and dried in the sun : it breaks with a 
 fibrous fracture, and is the strongest and. best 
 flavored. Black ginger is an inferior kind, 
 which is only scalded before being dried. 
 Preserved ginger comes from the West Indies. 
 It is made by scalding the roots when they are 
 young and full of sap,4 then peeling them in 
 cold water, and putting them into jars with. a 
 rich syrup, in which state we receive them. It 
 should be chosen of a hisrh vellow color with a 
 
GINGHAM 
 
 GLADIOLUS 
 
 245 
 
 little transparency; that which is dark-color- 
 ed, fibrous, and stringy is not good. 
 
 Ginger is one of the most agreeable and 
 wholesome of spices ; it is stimulating to the 
 digestive organs, and much' less hurtful than 
 pepper. As a medicine it is highly useful, and 
 an essence or essential oil of ginger is prepared 
 as a more convenient mode of administering it. 
 Ground ginger is frequently adulterated with 
 wheat flour, potato flour, sago, cayenne pepper, 
 and turmeric powder, none of which are prejudi- 
 cial to health, but which detract greatly from its 
 usefulness as a spice. It is best to buy it in 
 the roots, and prepare it for use at home. 
 {See Cake, and Cordial.) 
 
 Essence of Gin.— Mix four ounces of pow- 
 dered ginger with a quart Of gin; let it stand 
 ten days, shaking it up every day. This is an 
 excellent stomachic, relieving flatulence, and 
 riding slow digestion, Dose : A teaspoonful 
 in a glass of cold water. 
 
 Ginger-pop. — Put into an earthen pot two 
 pounds of loaf sugar, two ounces of cream tar- 
 tar, two ounces of best ginger bruised, and two 
 lemons cut into slices. pour over them three 
 gallons of boiling water ; when lukewarm, toast 
 a slice of bread, spread it thickly with yeast, 
 and put it into, the liquor ; mix with it also 
 the whites of two eggs and their crushed 
 shells. Let it stand till next morning; then 
 strain and bottle. It will be ready for use in 
 three or four days. 
 
 Mock Ginger. — Boil, as if for the table, 
 small, tender, white carrots ; scrape them until 
 free from all spots, and take out the hearts. Steep 
 them in water, changing it every day, until 
 all vegetable flavor has left them. To every 
 pound of carrot so prepared add one quart of 
 water, two pounds of loaf sugar, two ounces of 
 whole ginger, and the shred rind of a lemon . 
 Boil for a quarter of an hour every day, until 
 the carrots clear ; and, when nearly done, add 
 red pepper to taste. This will be found equal 
 to West India preserved ginger. 
 
 ■Wine (Ginger).— Take. --Water, I gall; loaf 
 sugar, 3 lbs ; ' ginger, I oz : raisins % lb ; one 
 lemon, and one orange ; isinglass, I oz ; yeast, 
 I tablespoonful. 
 
 Boil the sugar and water a quarter of an 
 hour, then take a little of it to boil with the 
 ginger and peel of the lemon and orange for one 
 hour. When nearly cold, mix the two togeth- 
 er, and put in the juice of the orange and 
 lemon^ with one ounce of isinglass and a table- 
 spoonful of yeast. Lastly, after twenty-four 
 hours, pour the whole into a small cask, let it 
 remain six weeks, then rack carefully ; let it 
 remain another month, and bottle. This is an 
 excellent receipt. 
 
 GINGER BEER. (See Beer.) 
 
 GINGERBREAD. (See Cake.) 
 
 GINGHAM. — A thin cotton fabric, general- 1 
 ly of a check pattern, which is produced, not by 
 clyeing or stamping the manufactured material, 
 but by interweaving the colored threads. There 
 are various kinds and qualities of gingham, 
 bearing different names ; " umbrella gingham " 
 
 is woven with threads all of the same color. 
 Gingham is generally a yard wide. 
 
 GLADIOLUS.— This has of late years be- 
 come the chief favorite among the bulbous 
 plants, and a few at least of its numberless 
 varieties should find a place in every garden. It 
 has become a regular "florist's flower," and 
 good varieties can be purchased at from $1.50 
 to $3.00 per dozen. To grow the bulbs in per- 
 fection they should be planted in a sandy loam, 
 enriched with peat and leaf-mould ; a mixture 
 of one-half loam, one-quarter peat, and one- 
 quarter leaf-mould will prove the best soil. If 
 strong manures are used, they cause the colors- 
 of the flowers to run into each other, and give 
 them a muddy appearance. They may be 
 planted in the open air during April or May. 
 Plant in groups or singly ; groups of three or 
 five is the prettiest way. They should be set 
 from two to four inches deep, according to the 
 size of the bulbs. As they grow up they should 
 be tied to a light stake, three to four feet long, 
 which should be set when the bulbs are planted. 
 Gladioli show to excellent advantage when 
 planted around rose bushes or large shrubs ; 
 they bloom late in the season when most other 
 flowers are passed, and if properly trained pro- 
 duce a charming effect. They are also very 
 nice plants for house culture ; six or eight bulbs 
 can be grown in a twelve inch pot, and each 
 kind tied to a thin stake. They will bloom 
 finely. If the stalks are cut off for vases or 
 bouquets, they will continue to bloom for a week 
 or two, sending forth fresh flowers daily. 
 
 The gladiolus may be propagated by seed ; 
 the sowing should be in the fall, as soon as the 
 seeds are gathered, or in February, March, or 
 April, in peaty soil, in a frame covered with 
 glass to exclude the frost, or in pots or pans, 
 well, drained. The seeds should be barely 
 covered. The young bulbs require the same 
 attention as the older plants, but as they do not 
 bloom until the third summer, it is more con- 
 venient and satisfactory as a general thing to 
 buy the bulbs of the florist. They increase 
 very rapidly ; from one bulb, two or three will 
 spring. 
 
 The gladiolus will not survive our northern 
 winters, and must always be kept in a cool dry 
 place. When the frost has killed the leaves, 
 dig up the bulbs, dry them in the sun, cut off 
 the leaves an inch from the stem, and put the 
 bulbs in a paper bag. Kept in a frost-proof 
 cellar, they will retain all their life, and may be 
 planted out in the spring as soon as the frost is 
 out of the ground. There are three species, 
 however, (G. Byzantinum, Communes, and Ro- 
 seus,) which are tolerably hardy, and if once 
 planted in the open border will flower well year 
 after year with little attention. Bulbs of these 
 varieties should be planted in November, and 
 need no protection ; though they must be planted 
 deep enough to escape severe frosts and to 
 avoid being thawed out of the ground. 
 
 The varieties of the gladiolus are almost 
 numberless and nearly all are worthy of culti- 
 vation. Long, lists arc rjiven in the florists' 
 
246 
 
 GLASSWARE 
 
 catalogues, and these may be consulted; but 
 Mr. Rand suggests that for a dozen choice 
 varieties one should choose \ Surprise, clear red; 
 Lord Campbell, splendid yellow ; Vulcain, dark 
 scarlet; Pleuton, clear red, shading to pure 
 ■white; Celine, rosy white, with amaranthine 
 lines ; Ophir, straw color, mottled with purple, 
 La Quintaine peach cherry; Raphael, deep 
 cherry, lighted with white; Rembrandt, vivid 
 scarlet ; Isoline, white, shading to pink ; Jeanne 
 d' A re, pure white, rose-tippe'd petals; Princess 
 Clothilde, rose,with cherry markings ; and Count 
 de Mbrny, deep, cherry crimson, with white 
 lines. Forthe same number of cheaper sorts 
 he recommends : Penelope 1 rosy white ; Goliah, 
 rose cherry; Aristotle, rose, marbled with red; 
 Empress white, marked with pale pink ; Jauire 
 cherry with white; Nemesis, cherry, clouded 
 with white ; Hebe, clear rose ; Fanny Rouget, 
 carmine and flesh color ; Sulphurcus, sulphur 
 yellow; Archimedes, rosy red; Vesta, pure 
 white with purple lines ; and Don Juan, deep 
 red, with faint white lines. The following, he 
 says, should be in every collection, however 
 small : Count de Morny, La Poussin, Breuchley- 
 ensis, Vesta, Penlope, Hebe, Pleuton, Calypso, 
 Vulcain, Madame de Vatry. 
 GLANDERS. {See Horse.) 
 
 GLASS Glass is commonly classified as 
 
 follows: bottle glass, window glass, plate glass, 
 flint glass, crystal, strass, enamel. The prin- 
 cipal ingredients are silica, lime, soda, potash, 
 and oxide of lead; and the various kinds are 
 made by varying the ingredients and their 
 proportions. The coloring matters are metal- 
 lic oxides. Many different substances will 
 attack one or another of the substances in 
 glass, and in time change its color or texture. 
 Glass that loses its polish when heated will be 
 affected by acids. Attempts have been made to 
 produce a glass which will not break; but thus 
 far the only result is a glass which stands 
 heavy blows so long as it is free from scratches 
 and bruises. If the minutest corner be broken, 
 the whole instantly flies into fragments. 
 
 Blue Glass. — There is just now a furor about 
 blue glass as a promoter of health. It is 
 claimed that it intercepts certain rays of the 
 sunlight, and transmits others. But it remains 
 to be proved that this is of any benefit to ani- 
 mal or vegetable life. 
 
 To Clean Out Glass. — Wash it in warm 
 water, and let it dry thoroughly; then polish 
 with a soft brush ana prepared chalk. 
 
 GLAZE. — This is merely strong, clear gravy 
 or animal jelly boiled down to the consistency 
 of thin cream ; but this reduction must be care- 
 fully managed that the glaze may be brought to 
 the proper point without being burned ; it must 
 be attentively watched, and stirred without be- 
 ing quitted for a moment from the time of its 
 beginning to thicken ; when it has reached the 
 proper degree of boiling, it will jelly in dropping 
 from the spoon, like preserves, and should then 
 be poured out immediately, or it will burn. 
 When wanted for use, melt it gently by placing 
 the vessel which contains it in a pan of boiling 
 
 GLUE 
 
 water, arid with a paste-brush lay it on the'meat, 
 upon which it will form a sort of cleac varnish. 
 In consequence of the very great reduction which 
 it undergoes, salt should be added to it spar- 
 ingly when it is made. Any kind of stock may 
 be boiled down to glaze ; but unless it be strong, 
 a pint will afford but a spoonful or two : a small 
 quantity of it, however, is generally sufficient, 
 unless a large repast is to be served. Two or 
 three layers must be given to each joint. The 
 glaze, when cold, becoming a jelly, gives a rich 
 and savory appearance to the articles which it 
 envelops. ' ' '. 
 
 GLAZING. — The glaze for meats is made" as 
 above. A beaten egg, or syrup, or<jelly, or egg 
 
 Glazing Pot. 
 
 and sugar, etc., is used to glaze cakes, and pas- 
 try. Glazing is done with a brush or with 
 feathers; dip the brush into the egg or jelly 
 and spread it on the cake or other object as di- 
 rected in the different receipts. It is also done 
 
 Glazing Brush. 
 
 by sifting powdered sugar on cakes which are 
 put back into the oven for a short time— till the 
 sugar is melted. 
 
 GLOVES. — Light kid gloves may be, cleaned 
 by rubbing them thoroughly with magnesia, moist 
 bread, or India rubber; Indian meal is 'also 
 good. Or, lay them on a clean towel, rub 
 them with a piece of f flannel dipped in hot, 
 strong lather of white soap, till tire dirf is 
 removed, using as little water as possible. 
 Hang them up at a distance from the fire to 
 dry gradually, and after they are quite dry, pull 
 out the shrivels and stretch them on the hand. 
 If so badly soiled that they cannot be cleaned, 
 sew up the tops of the gloves and rub them 
 over with a sponge dipped in a decoction of saf- 
 fron and water. The gloves will be yellow or 
 brown, according to the strength of the decoc- 
 tion. (See Cleaning and Dyeing.) 
 
 GLUE. — A common substance for cementing, 
 made of the skins and gelatinous parts of ani- 
 mals, boiled to a thick jelly, and then formed 
 into a solid mass by spreading it out in thin 
 layers upon a net and drying it until it is quite 
 i hard, in which state it is sold. Good glue is of 
 
GLYCERINE 
 
 GOLD-FISH 
 
 247 
 
 a light brown color, semi-transparent, and free 
 from waves or cloudy lines. When desired for 
 use it should be broken into small pieces and 
 placed in a vessel containing sufficient water to 
 cover it, in which it will soften and swell ; then 
 set this vessel into another one containing 
 water in which are placed a few pebbles or nails 
 to prevent the bottoms of the two vessels from 
 coming in contact ; set this over the fire, and 
 when the glue is dissolved and has boiled a few 
 minutes, it is ready for use. It must be kept hot 
 while using it. 
 
 GLYCERINE.— When an alkali is added to 
 oils and fats, the fatty acids combine with the 
 alkaii and form soaps. At the same time gly- 
 cerine is formed ; easily soluble in water or alco- 
 hol, it has scarcely any perceptible smell, and 
 only a sweet, and rather insipid taste. It forms 
 a moist and pleasant covering for the skin in 
 many of its diseases. Its healing, as well as pro- 
 tective, properties render it peculiarly applicable 
 as a dressing for bruised or excoriated surfaces, 
 such as burns or scalds, to which it may be ap- 
 plied with a camel's hair brush. Where there 
 is harshness, dryness, or a scurfy state of the 
 skin, a lotion composed of one part glycerine 
 to fifteen parts of plain water, or .elder-flower 
 water, is very serviceable. Glycerine soap is 
 also excellent for all these purposes ; and a 
 salve for chapped hands, cracked lips, etc., may 
 be made as follows ; dissolve one ounce of 
 pQwdered borax in one ounce of rose-water, 
 and add half an ounce of glycerine : melt one 
 drachm of spermaceti in the' same quantity of 
 olive oil and ten drachms of pure lard ; add 
 the latter to the former mixture little by little, 
 stirring all the time, and continuing to do so 
 until nearly cold. 
 
 In deafness and other affections of the ear 
 glycerine has also been found serviceable. In 
 many cases of dysentery it is often adminis- 
 tered both as a medicine and as an emetic ; for 
 the former mix twelve drachms of glycerine in 
 three ounces of orange-flower water and three 
 ounces of plain water : dose, two tablespoon- 
 fuls every hour ; for the latter, add one ounce 
 of glycerine to five ounces of a decoction of 
 bran or linseed, and take twice a day. 
 
 GOAT-FLESH— This is very commonly 
 eaten in Switzerland and other mountainous 
 parts of the world; but though occasionally 
 found in our markets can scarcely be reckoned 
 among the articles of food used generally in this 
 country. In its general characters, goat-flesh 
 resembles mutton, but it is harder and tougher 
 and has a stronger flavor, so that it is seldom 
 preferred to it. According to Dr. Smith, how- 
 ever, it is much more nutritious than mutton, 
 so far as nitrogenous or flesh-forming elements 
 are concerned, but is inferior in the carbona- 
 ceous or fat forming elements. The flesh of the 
 kid is more esteemed than that of the goat; 
 it has a flavor not unlike that of venison. . Cook 
 in the same way as mutton or lamb. 
 
 GOITRE. — An enlargement of the thyroid 
 gland, occasioning a swelling of the throat, 
 which frequently attains a very large size. It 
 
 is not inflammatory or malignant in char- 
 acter, is free from pain, and generally of the 
 natural color of the skin. At first the tumor is 
 soft and elastic, but as it increases in size it 
 becomes hard and firm. Its size sometimes 
 becomes so great as not only to be a serious 
 inconvenience, but even to impede respiration 
 and obstruct the voice. Goitre is endemic or 
 common in certain regions of the world, such as 
 Switzerland, Savoy, and the Tyrol, in Europe, 
 and certain portions of the Andes and Hima- 
 layas ; but to what peculiarity of these regions 
 it, is owing is very uncertain, though it is gen- 
 erally attributed to a calcareous impregnation 
 of the water. It also occurs hereditarily, inde- 
 pendent of endemic influence. It is much 
 more common among females than males, and 
 usually occurs about the age of puberty. 
 
 Treatment. — Iodine is the great remedy for 
 this disease, either administered internally in 
 small doses for a long time, or applied exter- 
 nally in the form of an ointment or of the tinc- 
 ture painted over it every night. 
 
 GOLD-FISH. — The extreme elegance of 
 form of gold-fish, the splendor of their scaly 
 covering, the ease and agility of their move- 
 ments, and the facility with which they may be 
 kept alive in very, small vessels, render them 
 very popular household pets. Though the fish 
 are seen to best advantage when kept in glass 
 globes, yet these globes are very unsuitable 
 dwellings for them. Fish require abundance 
 of air ; and scarcely any other vessel than a 
 globular one contains so much water with so 
 little exposure to the air. They also require 
 shade when they feel the want of it ; and it 
 need- scarcely be said that all day long a glass 
 globe is in a blaze of light. Further, the water 
 in a globe must be changed daily ; consequent- 
 ly the fish must be lifted out either by the hand 
 or a small net, and it is utterly impossible to 
 handle these delicate creatures without injur- 
 ing them at one time or another. Where 
 there can be a contrivance made for letting in 
 a flow of water, be it ever so small, say a drop a 
 minute, in and out of the vessel containing the 
 fish, the water will not require to be changed ; 
 and a small water plant, say the very curious 
 vallisneria spiralis, would afford the required 
 shade. But as a globe is always the most popu- 
 lar domicile for these fish, we may give a few 
 directions as to how they should be treated in 
 it. When purchasing a globe, select as wide- 
 mouthed a one as can be had, and subse- 
 quently never fill it more than three-fourths full 
 of water ; by these means you will secure as 
 much air for the fish as is possible under the 
 circumstances. Keep the globe also in the 
 most airy part of the room, never letting it be 
 in the sun or near the fire. Change the water 
 daily, and handle the fish tenderly in doing so. 
 Never give the fish any food ; all they require 
 when in a globe, is plenty of freshwater and 
 fresh air — they will derive sufficient nutriment 
 from the animalculse contained in the water. 
 Many gold-fish are killed by having bread given 
 to them. They eat it eagerly, but the uneaten 
 
248 
 
 GOLD-LACE 
 
 GOOSEBERRY 
 
 Crumbs immediately turn sour r.ad deteriorate 
 the water to an extent which makes it unfit to 
 sustain life. 
 
 Two diseases, being the most frequent, may 
 be pointed out as the ones to which gold-fish 
 are most fatally liable. Sometimes a fish seems 
 less lively than usual, and, on a close inspec- 
 tion, will have a sort of mealy look, and, in a 
 day or two, this mealiness will turn out to be a 
 parasitical fungus. There are several reputed 
 remedies for this very mysterious disease, but 
 there is absolutely nothing for it but to take the 
 fish, at the first appearance of the disease,, and 
 throw it away, for it will not recover, and it 
 will only infect the others. We would, how- 
 ever, advise the inexperienced gold-fish keeper,, 
 whenever a fish seems unhealthy, to place it by 
 itself for a few days : he will then see whether 
 the fungus makes its appearance ; if not, the 
 fish may recover, and be returned to the globe. 
 The other disease is apparently an affection of 
 the air-bladder, arising from being supplied 
 with too little air. When under the influence 
 of this disease, the fish swims sideways, with 
 its body bent as if its back were broken, and in 
 a short time dies. Whenever these symptoms 
 are observed, the fish should be placed in a 
 large tub of water, and a small stream of water 
 allowed to drop into it. The water, through 
 dropping, becomes more aerated, and the fisji, 
 thus receiving an abundant supply of air, will 
 frequently recover. 
 
 GOLD-LACE, (to clean.) — Burn some rock 
 alum •, then powder it very fine and sift it. Dip 
 a clean soft brush into the powdered alum and 
 rub the gold-lace with it very briskly ; after- 
 wards wipe it with a clean soft flannel. Gold 
 embroidery may be brightened in the same 
 manner. 
 
 GO OSS. — Among the best breeds of geese 
 for the table are the Bremen, Chinese, .and 
 African. Hybrids are also highly prized for 
 their superior size and flesh. Though greatly ■ 
 relished by some, the goose is seldom a favorite 
 food, and is generally considered very 'poor 
 eating. The flesh abounds in flavor, and is 
 said to be highly stimulating. When young it 
 is tender, but, in general, it is only adapted for 
 good stomachs and powerful digestion, and 
 should be sparingly used by the sedentary or 
 the weak, and by persons subject to cutaneous 
 diseases. Its strong flavor is thought by some 
 to require modification by stuffing with sage and 
 onions, while others relish it only when this is 
 not demanded. The fat of the goose is reck- 
 oned peculiarly subtle, penetrating, and resolv- 
 ent, and is usually preserved for domestic ap- 
 plication. The average weight of the large 
 kind of geese is from nine to fifteen pounds, 
 and instances have been known of their weigh- 
 ing thirty pounds when duly fattened ; but the 
 smaller breeds are preferable for the table. 
 Geese are called green until they are three or 
 four months old, and these are something of a 
 delicacy. 
 
 In purchasing geese, select those which are 
 fresh and fat, with the head and giblets cut off, 
 
 and nicely drawn, as it will make a saving of 
 nearly two pounds in weight. The bills and 
 feet are red when the goose is old, yellow when 
 young; fresh killed, the feet are pliable, stiff 
 when too long kept. 
 
 Wild Geese are considered superior to the 
 domestic for eating purposes, and the ybu}»g 
 are very fine. They are best in October, 
 November, and December; but are found in 
 the markets as late as January. Brant or Brent 
 geese have long been famous among wild fowl 
 and are much sought after 
 
 Roast Gpose. — Truss, stuff, baste, and 
 roast exactly like Duck; but serve with apple 
 sauce. A specially nice way to roast is to begin 
 by basting with a teacupful of cider ; then, when 
 it begins to warm, dredge with flour; after- 
 
 Goose for Roasting. 
 
 wards baste with its own fat and gravy, mixing 
 with the cider. The roasting of a full-grown 
 goose takes at least two hours ; and the nearer 
 it draws to a close, the more assiduous must be 
 the basting ; the ' fatter the goose the more 
 liberal may be the dredging with flour. 
 
 Green Geese are never stuffed. Season 
 the inside with pepper and salt, and roast the 
 goose at a brisk fire from forty to fifty minutes. 
 Serve it with good brown gravy only. 
 
 Stewed Goose. — Take an oval or ob- 
 long boiler, just big enough to hold the goose. 
 Cover the bottom with thin slices of bacon, and 
 lay the goose upon theih; surround it with, a 
 calf's foot cut in pieces (this may be omitted), 
 and season with cloves, onions, sliced carrots, 
 pepper, salt, and blades of mace ; pour over it 
 a wineglassful of brandy, one of white wine, a 
 pint of broth, and a pint of water. Close thelid 
 tightly, and stew slowly for five or six hours. 
 This may be eaten either hot, with its accom- 
 paniments, or cold, with the gravy about it in 
 the shape of jelly. r 
 
 GOOSEBERRY.— This does not attain the 
 perfection with us which it reaches in England, 
 but is nevertheless one of the pleasantest and 
 most useful of our smaller fruits. The berries 
 are acid and at the same time sweet, and have 
 a peculiarly bland and grateful flavor. When 
 ripe they form an excellent dessert eaten with 
 sugar, but they are Used chiefly in making pies, 
 tarts, sauces, preserves, etc. There are a great 
 number of varieties of the gooseberry, but the 
 red. yellow, green, and white, and those of a 
 medium size and free from mould are the best. 
 They make their appearance in our markets 
 from the Soutli early in May and continue until 
 about the 1st of August. 
 
 Gooseberries may be propagated bv layers 
 and cuttings ; they should be grown in a rich 
 
GOURD 
 
 but not wet soil. They are best if kept free 
 from suckers and trained like trees. One third 
 of the old wood should be trimmed away every 
 autumn. {See Compotes, Jam, Jelly, Pies, 
 Preserves and Sauces.) 
 
 Champagne (Gooseberry). — Gather the 
 red gooseberries when just turning, and 
 pour cold water over them in the proportion of 
 three quarts of water to one gallon of fruit ; let 
 this stand a week, stirring every day, and bruis- 
 ing the berries till they are thoroughly mashed ; 
 then strain through a sieve, and add to every 
 gallon of' liquor four pounds of moist sugar ; 
 let the fermentation proceed for two or three 
 days ; then pass through a flannel bag into the 
 cask, leaving the latter open till fermentation 
 subsides ; add to every five gallons of wine 
 half an ounce of isinglass dissolved in a little of 
 the wine, and close the cask. If the cham- 
 pagne is desired to be strong, add, before 
 closing the cask, a bottle or two of brandy ; but 
 it will be brisk and agreeable without. It 
 should remain twelve months in the cask before 
 bottling. 
 
 Dried Gooseberries. — To seven pounds 
 of gooseberries add a pound and a half of 
 powdered sugar, which must be strqwed over 
 Ihem in the preserving-kettle. Let them remain 
 over a slow fire till they begin to break, and 
 then remove them. Repeat this process for 
 two or three days ; then take the gooseberries 
 from the syrup and spread them out on sieves 
 near the fire to dry. The syrup may be used 
 for other preserves. When the gooseberries 
 are quite dry, store them in tin boxes on layers 
 of paper. They will keep in this way all winter, 
 and may be used for pies, tarts, etc. 
 
 Wine (Gooseberry). — I. Take /-Gooseber- 
 ries ; sugar ; Malaga raisins ; brandy. 
 
 Take ripe gooseberries, mash them well, 
 and put them into a tub allowing for each 
 quart a quart of water ; let them stand all night, 
 then strain them through a sieve, and press- 
 them with the hand. To every gallon put three 
 pounds of moist sugar. Let it stand two days, 
 and then put it into a cask with one pound of 
 Malaga raisins to each gallon of liquor, and a 
 little brandy; let it remain in the barrel three or 
 four months, or till fine ; then bottle it. 
 
 II. Take .•-Gooseberries, 36 lbs ; boiling wa- 
 ter, 3 galls; sugar, 12 lbs. 
 
 To thirty-six pounds of ripe fruit add three 
 gallons of boiling water; let it stand twenty- 
 four hours, then strain off ; add twelve pounds 
 of good brown sugar, stir and skim occasionally 
 for twenty-four hours more, and then put it 
 into the cask to ferment. It will be ready to 
 bottle, in four months. 
 GOSSAMER. {See Gauze., 
 GOURD. — The gourd family is a large one, 
 embracing the pumpkin, squash, etc. ; but the 
 name is usually applied only to the common 
 gourd, or calabash. ■ It is a creeping vine; 
 rather ornamental in appearance, and grows 
 luxuriantly wherever planted and without any j 
 attention. Plant the seeds in the early Spring. ! 
 The fruit when very young and tender can be I 
 
 GOUT 
 
 249 
 
 used for pickling, like cucumbers ; as it grows 
 old the shell or rind becomes hard, light, and 
 strong, and makes excellent water-dippers, 
 buckets, etc., etc. • 
 
 GOUT.— A painful disease of the joints, 
 generally of the feet and hands, and especially 
 of the great toes. It occurs mostly in persons 
 advanced in life and who indulge freely in the 
 pleasures of the tabic, and is hereditary. A fit 
 of the gout is generally preceded by indiges-- 
 tion, drowsiness, eructation, a slight headache, 
 and sometimes vomiting. The appetite is often 
 remarkably keen a day or two before the fit, and 
 there is a slight pain in passing urine, and 
 frequently an involuntary, shedding of tears. 
 Sometimes these symptoms are much more 
 violent, especially upon the approach of the fit : 
 and it has been observed that as is the fever 
 which ushers in the gout so will the fit be ; if 
 the fever be short and sharp, the fit will be so 
 likewise; if it be feeble, long and: lingering, 
 such will the fit be also. The regular gout 
 
 fenerally makes its attack in the spring or the 
 eginning of > winter, in the following manner: 
 At some time during the night the patient is 
 seized with a pain in his great toe, or occasion- 
 ally in the heel, or ankle, or calf of the leg. 
 This pain is accompanied with a sensation as 
 if cold water were poured upon the part, which 
 is succeeded by a shivering with some degree 
 of fever. Afterwards the pain increases, and 
 settling among the small bones of the foot, the 
 patient feels as if the part were stretched, 
 burnt, squeezed, gnawed, or torn in pieces. 
 The part at length becomes so exquisitely sen- 
 sitive that the patient cannot bear to have it 
 touched, or even to suffer any one to walk 
 across the room. This torture usually lasts for 
 twenty-four hours from the coming on of the fit; 
 the patient then becomes easier, and the part 
 begins to swell, appears red, and is covered with 
 a slight moisture; Towards morning he drops 
 asleeps,: and generally falls into a gentle sweat. 
 This terminates the first paroxysm, a number 
 of which constitute a fit of the gcut, which is 
 longer or shorter according to the patient's age, 
 strength, the season of the year, and the dispo- 
 sition of the body to the. disease. The parox- 
 ysms, however, generally grow milder every day, 
 till at length the disease is carried off by per- 
 spiration, urine, and other evacuations. In 
 some patients this happens in a few days ; in 
 others, it requires weeks, and in some, months 
 to complete the fit. When the fit is over, the sys- 
 tem is relieved, and the patient feels, both in 
 mind and body, better than before the attack. 
 At first a fit of gout occurs only once in 
 two or three years ; but by degrees they be- 
 come more and more frequent, more severe, 
 and of longer duration. In its progress various 
 parts of the body become affected and trans- 
 lations take place from one joint or limb to 
 another, and after frequent attacks, the joints 
 lose their strength and flexibility, and become 
 so stiff as to be deprived of all motion. As the 
 fits become more frequent and severe,- so the 
 constitutional derangements become more mark- 
 
250 
 
 GRAFTING 
 
 GRAFTING 
 
 ed and constant. The appetite fails, indiges- 
 tion is rarely absent, there is a tendency to 
 costiyeness, the mind becomes restless and 
 irritable, calcareous deposits are formed in the 
 arteries, calculi form in the bladder, and fre- 
 quently the heart becomes diseased. 
 
 Treatment. — Topical applications should be 
 only of soothing remedies. Colchicum is ap- 
 proved, but must be used with great caution, 
 the dose should not exceed twenty drops once 
 in four to six hours in a tumbler of water with 
 some alkali, such as half a drachm of the bicar- 
 bonate of potash. As soon as it purges, or if 
 there be great pain at the pit of the stomach, it 
 must be discontinued. The judicious use of pur- 
 gatives ; abstinence from highly nitrogenous 
 food and stimulating drinks ; pure air, exercise, 
 regular habits of labor and sleep, and avoiding 
 exposure to cold, dampness, and fatigue of 
 body or mind, is the only treatment that can 
 be relied on ; though, in special cases, a phy- 
 sician's advice may supplement it with direct 
 remedies. If during an attack of gout, the pain 
 quit the great toe, or knee, or hand, or what- 
 ever part it happened to be located in, and the 
 swelling and redness disappear, and if at the 
 same time, there ensues an agonizing pain in 
 the stomach, coming on in paroxysms, lauda- 
 num in doses of twenty drops every hour may 
 be of the utmost service till the doctor comes, 
 who will probably give larger doses ; hot bottles 
 should also be unceasingly applied to the region 
 of the stomach. If laudanum cannot be pro- 
 cured, strong brandy is the best substitute ; but 
 if the pain be inflammatory, and not spasmodic, 
 brandy would do much more harm than lauda- 
 num. Some gouty persons experience great 
 relief by drinking a tumblerful of an infusion 
 made from green coffee. 
 
 GRAFTING. — The following directions are 
 from the " American Fruit Culturist," by John 
 J. Thomas (published by W. Wood & Co.) : — 
 
 " Propagation by grafting differs from in- 
 creasing by cuttings, by inserting the cutting 
 into the growing-stock of another tree instead 
 of directly into the soil. To effect these two 
 requisites, it is needful first, that the opera- 
 tion be performed with a sharp knife that the 
 vessels and pores may be cut smoothly and 
 evenly, and the two parts be brought into im- 
 mediate and even contact. Secondly that the 
 operation be so contrived, that a permanent 
 and considerable pressure be applied to keep 
 all parts of these cut faces closely together. 
 Thirdly, that the line of division between the 
 inner bark and the wood should coincide or 
 exactly correspond in each ; for if the inner 
 bark of the one sets wholly on the bark of the 
 other, the upward current through the wood 
 and back through the bark is broken and the 
 graft cannot flourish or grow. Fourthly, 
 that the wounded parts made by the operation 
 be effectually excluded from the external air, 
 chiefly to retain a due quantity of moisture in 
 the graft, but also to exclude the wet, until, by 
 the growth of the graft, the union is effected." 
 
 " i — The first requisite is best attained by 
 
 keeping a keen, fiat bladed-knife to cut the 
 faces, and another knife for other purposes. 
 
 2 — The second requires that the jaws of the 
 stock, in cleft grafting press with some force, 
 but not too much, against the wedge-shaped 
 sides of the graft, a stock one-third of an inch 
 in diameter will somtimes do this sufficiently ; 
 but three-quarters of an inch is a more conve- 
 nient size. In whip grafting, the tongue and slip 
 should be firmly crowded or bound together. 
 
 3 — The third requisite is attained by close 
 examination with the eye. 
 
 4 — The fourth is accomplished by grafting 
 wax, or grafting clay. An excellent grafting wax 
 is made of three •parts -of rosin, three of bees- 
 wax and two of tallow. The wax may be directly 
 applied when just warm enough to run, by means 
 of a brush ; or it may be spread thickly with a 
 brush on sheets of muslin, which are afterwards, 
 during a cold day, curtp into plasters of con- 
 venient size for applying; or, the wax, when 
 cold, may be worked up with wet hands, and 
 drawn out into thin strips or ribbons, and wrap- 
 ped closely around the inserted graft ; in all 
 cases success is more certain when the wax is 
 closely pressed so as to fit to every part, and 
 leave no interstices ; and it is indispensable 
 that every portion of the wound on the stock 
 and graft be totally excluded from the external 
 air. In cool weather, a lantern, chafing dish 
 or hot brick, will be found necessary to soften 
 the plasters before applying them." 
 
 " The above figures represent the two 
 most common modes of grafting fruit-trees; 
 Figs, i to 4, representing successive • stages of 
 whip or tongue grafting, from the sloping cut 
 of the scion and stock, to the completion of the 
 operation by the covering with the -wax-plaster," 
 
GRAFTING 
 
 " Whip-grafting may be employed for large 
 stocks, as shown by the following cut. In 
 order that the line of separation between the 
 bark and wood may coincide in both, the graft 
 must be placed at one side of the large stock, 
 a, sloped and tongued for the reception of the 
 graft, b, their union being represented by c. 
 
 GRAPES 
 
 251 
 
 To facilitate the wrapping of the wax-plaster, 
 one side and the upper point of the stock are 
 pared off with a knife, before the two are join- 
 ed, as shown by the dotted line. This is a 
 •good' mode of grafting any stocks not over 
 three-fourths of an inch in diameter, in the nur- 
 sery row. 
 
 Fig. 8. 
 
 Fig. 6 shows a stock cut off for cleft-graft- 
 ing, with the upright cleft separated by an iron 
 or' steel wedge, ready for the graft ; Fig. 7, the 
 graft cut wedge-form to fit it; and Fig. 8 the 
 grift in its place after the wedge has been with- 
 . orawn, the projecting angle of the stock sloped 
 
 off with a knife, and the whole ready for the 
 application of the wax. 
 
 "Whip-grafting is particularly applicable to 
 small stocks, or where the graft and stdck are 
 nearly all equal size; and cleft-grafting to 
 stocks considerably larger than the 
 scion. In all cases, where the stock 
 is in any degree larger, the graft 
 must be placed toward one side, 
 so that the line between the bark 
 and wood may exactly coincide at 
 one point at least in both, as in the 
 Fig. 9. cross-section of cleft-grafting, Fig.9. 
 " In grafting the peach which, from its large 
 pith and spongy wood, scarcely ever succeeds 
 as commonly performed, it is found advantage- 
 ous, in selecting the grafts to leave a quarter 
 of an inch of the more compact two years' 
 wood at the lower extremity. 
 
 With the plum and cherry, success is much 
 more certain very early in spring, before the 
 buds commence swelling, or even before the 
 snow is off the ground. Apples and pears may 
 be grafted later, and if the scions have been kept 
 in good condition in a dormant state, they will 
 mostly grow if inserted even after the trees are 
 in leaf. 
 
 " After a graft is inserted, and as soon as the 
 tree commences growth, the buds on the stock 
 must be rubbed off in order to throw the rising 
 sap into the scion.. If large trees are grafted, 
 the buds need only rubbing off the branch 
 which holds it." 
 
 " Grafts are usually cut during the latter part 
 of winter or early in spring. They may be pre*- 
 served out-of-doors safelv if buried in moder- 
 ately moist earth by placing them in a box open 
 downwards, and buried on a dry spot, being 
 kept from contact with the earth by sticks 
 across the box. They may be preserved in a 
 cellar in a box of damp powdered moss. Saw- 
 dust answers the same purpose if not in large 
 quantities so as to become heated. 
 
 GRAPES. — Grapes may be raised from 
 either cuttings or seeds ; the former is much 
 the best way. Select the cuttings in the au- 
 tumn from the well-ripened wood of the former 
 year, and take five joints for each ; bury 
 them till April, then soak them for some hours 
 and set them out aslant, so that all the eyes 
 but one shall be covered. A gravelly or. sandy 
 soil is best for grapes. A southern exposure 
 is best. Manure from the stable is more likely 
 to do harm than good ; the best fertilizer is 
 some old bones sunk into the soil near the 
 roots. Prune the vines the first year so as to 
 leave only two main branches, pinching off all 
 other shoots as fast as they appear. In Nor 
 vember cut off all of these two branches except 
 four joints. The second year, in the spring, 
 loosen the earth around the roots, and allow 
 only two branches to grow, and every month 
 pinch off all side shoots ; if they are very 
 strong take off only a part and prune off the 
 rest in the fall. In November cut off all the 
 two main stems except eisrht joints. After the 
 second year no more pruning is needed except 
 
252 
 
 GRAPE 
 
 GRAVY 
 
 to reduce the side shoots for the purpose of 
 increasing the fruit. There are several species 
 of the native hardy grape, of which the Isa- 
 bella is the most popular. The Catawba ranks 
 very high, as do the Concord, Diana, Clinton, 
 Delaware, etc. 
 
 Grapes ripen, according to locality, from the 
 1st of September until November, and, when 
 carefully kept, a month or two longer. . We 
 have also the luscious foreign grapes, raised in 
 hot and cold graperies from April until De- 
 cember, among which are the BlaGk Hamburgh, 
 White Muscat, White Sweetwater, Tokay, etc. 
 The Syrian, a white species, produces the 
 largest clusters. The White Malayan, of for- 
 eign growth, is found throughout the winter in 
 grocery stores where imported fruits are kept. 
 Fox or wild grapes are abundant from the mid- 
 dle of August to November ; they are round 
 and soft, with a pleasant, tart taste, and are 
 used for pies, preserves, etc. 
 
 Grapes may be kept fresh for winter use in 
 the following manner : Pick the bunches only 
 on a warm day, and place them in a cool, shady 
 place _ for at least three days : then pack 
 them in paper boxes that will hold about ten 
 pounds each. Between each layer of grapes 
 place a single thickness of newspaper; the 
 boxes should not contain more than three lay- 
 ers in thickness. Then place in a cool, dry 
 room — not in the cellar, for the comparative 
 dampness there will cause mold and decay. A 
 few fine clusters for special table purposes may 
 be preserved by cutting the bunches late in 
 the season, but in good condition and on a 
 
 Grapes Preserved Fresh. 
 
 piece of the vine. Wax one end of the stem 
 and put the other through a cork into a vial of 
 water containing a layer of charcoal; make 
 the cork around the vine tight with, beeswax ; 
 then place the whole in a cool room with an 
 even temperature. {See Jelly, and Pre- 
 serves.) 
 
 Wine (Grape).— I. Bruise the grapes, which 
 should be perfectly ripe. To each gallon of 
 grapes put a gallon of water, and let the whole 
 stand a week without stirring. At the end of 
 that time draw off the liquor carefully, and put 
 
 to each gallon three pounds of lump sugar. 
 Let it ferment in a cool place, and when fer- 
 mentation ceases stop it. up tight. In six 
 months it will be fit to bottle. 
 
 H. Pick the grapes from the stems and break 
 them slightly with the hand. Allow fifteen 
 pounds of them to each gallon of water ; let 
 them stand for three days, then press them 
 and draw off the liquor. Add two pounds of 
 sugar to each gallon of the juice and water, and 
 put into a cask and ferment. Examine it care- 
 fully once a week, and when fermentation 
 has nearly ceased rack it off. Bung it down 
 close for six months, and it will then be fit 
 either to drink or to bottle. 
 
 GRATE. —Whenever coal is used as a fuel, 
 grates are an essential part of the fire-place, 
 and, next to the wood fire they furnish by far 
 the healthiest means of warming a room. They 
 are, however, the most expensive fires that can 
 be had, and this is largely owing to the fact 
 that the grate is constructed on wrong princi- 
 2Dles. It is nearly always too shallow — seldom 
 more than two bars in height — and too deep 
 from front to rear, so that in order to warm 
 the room as much as possible the coal has to 
 be piled on in a large heap, only the front part 
 of which sends heat into the room — the greater 
 portion of that which is consurrfed at the back 
 merely heating the grate and chimney. A high 
 grate, with four or five narrow bars in front, 
 and a depth from front to rear of from five to 
 six inches at the top and from three to four at 
 the bottom, with a sloping back of fire-brick, 
 though less elegant, would be infinitely more 
 economical than the ordinary grate. Its ad- 
 vantages are that it would give a large front 
 area of burning coal without any superfluous 
 consumption of fuel behind, and that the ashes 
 and cinders cleared out of the lowest bars 
 could be thrown in. the top of the grate, and, 
 having to pass through the whole extent of the 
 fire again, would be mostly consumed, leaving ■ 
 nothing but a little dust behind. Bituminous 
 coal is pleasantest to burn in grates, but where 
 it is used the flue should be nearly as deep as 
 the grate itself, and the bars of the grate should 
 be round and not close together. "' - 
 
 The best material for grates is dead wrought 
 iron. The polished steel bars, besides being 
 hard to keep in order, are objectionable, be- 
 cause bright surfaces, while they reflect heat 
 well, throw it off by radiation very imperfectly. 
 See Chimney. 
 
 GRAVY. — In any household, gravies are 
 usually required only "in moderation and a clev- 
 er cook can always manage to supply at trifling 
 
 Gravy Kettle. 
 
 cost all that is generally needed for plain fam- 
 ily dinners. But, however small the quantities 
 
GRAVY 
 
 in which they are made, their quality should 
 be particularly attended to, and they should he 
 well adapted in flavor to the dishes they are to 
 accompany. For some a high degree of savor 
 is desirable ; but for fricassees and other 
 .dishes of delicate white meats this should be 
 avoided and a soft, smooth sauce of mild flavor 
 should be used in preference to any more 
 piquant relish. The necks of poultry, with the 
 feet properly skinned, a few herbs, a morsel of 
 ham or lean bacon, a bit of spice, and a few 
 drops of mushroom catsup, will of them- 
 selves suffice to make a gravy for the broils 
 from which they are taken ; and if not wanted 
 for this purpose they should always be stewed 
 down or thrown into a stock pot, for which the 
 shank bones of beef or mutton and all trim- 
 mings of meats should be reserved. No parti- 
 cle of fat should ever be perceptible upon gra- 
 vies when they are sent to table, and when it 
 cannot be removed .by skimming they should 
 be allowed to cool sufficiently for it to congeal, 
 and be taken off at once. It may be cleared 
 from such as have not been thickened by pass- 
 ing them through a closely woven cloth, which 
 has been previously wetted with cold water. 
 For burnt sugar browning for gravies, see 
 Caramel. This should always be kept on 
 hand. 
 
 Brown Gravy. — Put fresh meat cut in small 
 pieces into a sauce-pan ; season with salt and 
 •pepper and a bit of butter, and heat it half an 
 hour, till brown, stirring so that it shall not 
 stick. Pour on boiling water (a pint for each 
 pound), simmer three hours, and skim it well. 
 Settle and strain it, and set it aside for 
 use ; thicken as you need it with brown flour, 
 a teaspoonful to half a pint. 
 
 Clear Gravy. — Slice beef thin ; broil a part 
 of it over a quick fire, just enough to give color 
 to the gravy, but not to dress it ; put that and 
 the raw part into a stew-pan with onions, a clove 
 or two, whole black peppers, berries of allspice, 
 and a bunch of sweet herbs ; cover it with hot 
 water, give it one boil, and skim it well two or 
 three times ; then cover it over, and simmer 
 till quite strong. 
 
 Fish Gravy. — Skin two or three eels or some 
 j flounders; clean them well; cut them into 
 small pieces, and put into a sauce-pan ; cover 
 them with water, and add a little crust of 
 bread toasted down, two blades of mace, whole 
 peppers, sweet herbs, a piece of lemon-peel, 
 and a teaspoonful of grated horse-radish ; 
 cover close and simmer ; add a teaspoonful 
 each of butter and flour, and boil till strong. 
 
 Game or Poultry Gravy. — A plain gravy 
 for game or poultry may be made so that it will 
 keep a week in moderately cool weather as 
 follows : Cut lean beef thin, put it into a fry- 
 ing-pan without any butter, and set it on a fire, 
 covered, but take care not to let it burn ; let it 
 stay till the juice that comes out of the meat is 
 dried up into it again ; pour in as much water 
 as will cover the meat,, and let that s,tew away. 
 Then put to the meat a small quantity of 
 water, herbs, onions, spice, and a bit of lean 
 
 GREASE-SPOTS 
 
 253 
 
 ham ; simmer till rich, and keep it in a cold, 
 dry place. Do not take off the fat till about 
 to be used. 
 
 Hasty Gravy. — Chop up a pound of lean 
 meat, a small onion, a few slices of carrot and 
 turnip, and a little thyme and parsley; put 
 these into a sauce-pan with half an ounce of 
 butter, and stir them until they are slightly 
 browned ; add a little spice and a pint of water ; 
 clear the gravy from scum, let it boil half an 
 hour, and then strain it for use. 
 
 Kidney Gravy. — Strip the skin and remove 
 the fat from three fresh mutton kidneys ; slice 
 and flour them ; melt two ounces of butter in a 
 deep sauce-pan, and put in the kidneys with an 
 onion cut small and a teaspoonful of fine herbs, 
 stripped from the stalks. Keep these well 
 shaken over a small fire until nearly all the 
 moisture is dried up ; then pour }a a pint of 
 boiling water, add half a teaspobnful of salt 
 and a little cayenne or black pepper, and let 
 the gravy boil gently for an hour and a half — 
 or longer, if it be not rich and thick. Strain it 
 through a fine sieve, and take off the fat ; spice 
 or catsup may be added at pleasure. 
 
 Poultry Gravy.— A little good broth added 
 to half a dozen slices of lean ham, lightly 
 browned in a morsel of butter, with half a 
 dozen corns of pepper and a sprig or two oi 
 parsley, and stewed for half an hour, will 
 make excellent gravy of a common kind. 
 When there ' is no broth the neck of the 
 chicken must be stewed down to supply its 
 place. 
 
 Veal Gravy. — I. Flour and fry lightly in a 
 bit of butter two pounds of veal; drain the 
 meat well from the fat, and lay it into a small 
 stew-pan ;' pour in a quart of boiling water ; 
 skim well, and add a little salt, a fried onion 
 sliced, a carrot sliced, a small bunch of thyme , 
 and parsley, a blade of mace, and a few pepper 
 corns. Stew these gently for three hours, pass 
 the gravy through a sieve into a pan, and when 
 it is quite cold clear it entirely of fat ; heat as 
 much as is wanted for table, and if not suffi- 
 ciently thick stir in some browned flour and a 
 little catsup. Beef gravy may be made in the 
 same way. 
 
 II. Veal gravy may be made as directed for 
 Clear Gravy, omitting the spice, herbs and 
 flour. 
 
 GREASE-SPOTS. —(To Remove from 
 Cloth.) — Grease-spots, if not made by mineral 
 oils, may generally be removed from silk, wool- 
 en, cotton, or linen cloth, by simply using soap 
 and water and a nail-brush, and afterwards wip- 
 ing off the lather with a wet' towel. When this 
 fails, cover the spots with French chalk, scraped 
 to a fine powder, lay a piece of brown paper 
 over them, and on this set a warm iron. This 
 will melt the grease, and the chalk will absorb 
 it, and the whole may then be removed by brush- 
 ing. If once is not sufficient, repeat the pro- 
 cess. Or, the French chalk may be mixed with 
 lavender water, or with benzine, so as to make a 
 paste, which is to be put upon the stain : over 
 this lay a piece of blotting paper, and run it over 
 
254 
 
 GRIDIRON 
 
 GROUSE 
 
 with a hot iron ; then brush off the chalk ; com- 
 mon chalk will answer when French chalk 
 cannot be had, but it is not so good. 
 
 Or, grate raw potatoes into water, so as to 
 form a pulp ; pass the liquid through a sieve 
 into another vessel with an equal quantity of 
 water in it, and let the potato subside ; pour the 
 clear liquor from the top, and bottle it for use ; 
 dip a sponge or a small brush in this, and wet 
 the spot till it disappears ; then wash it in 
 clear water. Be very careful not to wet more 
 than the spot or it will discharge the color of 
 the fabric. 
 
 Scouring drops, made by mixing equal 
 quantities of oil of turpentine and essence 
 of lemon are excellent for taking stains and 
 grease out of silk. Rub them on with a bit of 
 flannel. 
 
 Marble. — Grease can be removed from mar- 
 ble by ox-gall and potter's clay wet with soap- 
 suds (a gill of each) ; it is better also to add a 
 gill of spirits of turpentine. Rub the mixture 
 on the spots, let it remain for some time, and 
 then wash off with warm water. 
 
 Paper. — Oil or grease can be removed from 
 paper or books by rolling up each leaf and in- 
 serting it in a wide-mouthed bottle half full of 
 sulphuric ether ; shake it gently up and down 
 for a minute, and on its removal the stains will 
 be found to have disappeared. The ether 
 evaporates rapidly, and a single sponging with 
 cold water is all that is afterward required. 
 
 Or, dust on a little magnesia or French chalk, 
 lay over it a piece of blotting paper, and pass 
 a moderately heated iron across a few times. 
 
 Benzine also removes grease spots. Place 
 a piece of linen of several folds on a table 
 to act as a sponge in absorbing the benzine 
 stretch the soiled article over the linen, dip 
 a piece of cotton or flannel into the benzine, 
 and rub the spot well; after which dry with 
 blotting paper or fine linen. The benzine 
 ought to be applied in a circular direction. Do 
 not leave off until the liquid evaporates ; then 
 expose the article to a good current of air. 
 Benzine is sold by all druggists, and should be 
 kept in the house, ready for use. Never carry 
 it 7iear afire or burning substance of any kind, 
 as it is likely to explode. See Cleaning, 
 Stains and Washing. 
 
 GREEN' GAGE. {See Plum.) 
 
 GREY-POWDER. — The name commonly 
 given to a combination of three parts of mer- 
 cury with five parts. of chalk. It is most fre- 
 quently given to children with clay-colored 
 passages in doses of two to three grains once, 
 or oftener, in the twenty-four hours. 
 
 GRIDIRON. — The ordinary gridiron is 
 merely a square frame of iron, with cross-bars 
 of the same. An improvement upon this con- 
 sists in making the upper surface of these bars 
 concave or grooved, and all terminating in a 1 
 hollow trough near the handle, so as to save 
 the rich gravy which would otherwise fall into 
 the fire. Before using a gridiron it should be 
 cleaned thoroughly and the upper surface well 
 greased with lard or dripping. It should be . 
 
 placed on the fire so as to slant down towards 
 the hand of the cook. The " Sprat " gridiron 
 is double, folding together like waffle-irons; 
 it is useful in broiling steaks when the fire is 
 low. 
 
 GRILLING. (See Broiling.) 
 
 GROCERIES.— In the purchase of groceries 
 at a retail shop it does not appear that any ad- 
 vantage in price is obtained by laying in large 
 stores at once, though the practice may, under 
 some circumstances, be convenient. The retail 
 grocer is compelled by competition to put the 
 lowest price he can afford on his goods to 
 ready-money customers ; and only those re- 
 quiring credit have to pay high prices. In 
 purchasing from the wholesale dealer, a house- 
 keeper may occasionally gain some advantage; 
 but to do so uniformly would not be desirable 
 for either buyer or seller. A quick consumption 
 of the finer articles of grocery is necessary* 
 especially of those with, aromatic qualities 
 which exposure to the air dissipates. Family 
 stores, which are slowly consumed, are daily 
 deteriorating in quality; excepting only some 
 few articles which are supposed to improve by 
 keeping. By purchasing in small quantities 
 as needed, from the retail dealer, this incon- 
 venience is avoided. The different articles 
 of grocery are treated of in their respective 
 places. 
 
 GROG. — A mixture of rum and water, drunk 
 cold, without any sugar. Hot grog is a name 
 often applied to rum punch. 
 
 GROUSE. — The only species of grouse suf* 
 ficiently numerous in this country to enter 
 largely into diet is the pinnated grouse or 
 " prairie-hen " as it is generally called. This 
 is one of the finest of the game-birds, and is 
 somewhat the color, form, and size of the par- 
 tridge which it also resembles in flavor. Prairie- 
 hens are very abundant throughout the West- 
 ern States, and especially on the prairies, and 
 are sent to all the Eastern markets in great 
 numbers. They begin to arrive in October, 
 and continue until April ; usually brought in 
 barrels and other packages in a frozen state. 
 Their flesh is dark, but from a fat young bird 
 it is excellent eating and highly nutritious. In 
 purchasing, select the heaviest, and at the 
 same time try the feathers around the vent; if 
 they pull out easily the bird is apt to be too 
 stale. The nose must also be brought into 
 requisition to detect the least unpleasant smell. 
 An old prairie-hen has a white bill and bluish 
 legs ; when young the bill is of a^ark gray 
 color, and the legs are yellowish. 
 
 Baked Prairie-hen.— Clean and prepare the 
 bird as directed for chicken. Truss like 
 chicken, grease the fleshy portions with apiece 
 of salt pork or with lard, and place it on its 
 back in the baking-pan, in which a tablespoon- 
 ful of butter has been melted ; set it in a quick 
 oven, baste often, and serve when rather under- 
 done. Mix some lemon-juice with the gravy, 
 and turn it over the bird before serving. 
 
 Broiled Prairie-hen.— Clean and prepare as 
 for baking, and then split the bird down the 
 
GRUEL 
 
 breast so as to open it ; butter all over, inside 
 and out, and sprinkle on a little salt and pep- 
 per; place it on the gridiron over a good fire, 
 breast downwards ; turn it over three or four 
 times ; serve it as soon as it has turned a nice 
 brown. 
 
 Fricasseed Prairie-hen.— Prepare, cook and 
 serve like chicken in fricassee. 
 
 Roast Prairie-hen. — Truss in the same way 
 as for roast chicken; grease the fleshy portions 
 with a bit of salt pork, and roast about half an 
 hour at a clear, brisk fire, keeping it basted 
 almost without intermission. Serve on buttered 
 toast which has been laid under it in the pan 
 for ten minutes, or with gravy and bread-sauce 
 only. 
 
 Salmi of Prairie-hen. — This is an excellent 
 way of serving the remains of roasted game ; 
 but when a choice salmi is desired, the birds 
 must be scarcely more than half roasted for it. 
 In either case cut them up neatly, and strip 
 every particle of fat and skin from the legs, 
 wings, and breasts ; bruise the bodies well, and 
 put them with the skin and other trimmings 
 into a stew-pan ; add two or three sliced escha- 
 lots, a small blade of mace, and a few pepper 
 corns'; then pour in a pint or more of good veal 
 gravy or strong broth, and boil it briskly until 
 reduced nearly half ; strain the gravy, pressing 
 the bones well to obtain all the flavor, skim off 
 the fat, add a little cayenne and lemon-juice, 
 heat the birds very gradually in it without 
 allowing it to boil ; place bits of fried bread 
 round a dish, arrange the birds in the centre, 
 give the sauce a boil, and pour it over them. 
 Partridges and other wild-fowl can be prepared 
 in the same way. 
 
 Stewed Prairie-hen. — Put about an ounce 
 of butter and two ounces of salt pork, cut into 
 bits, into a sauce-pan, and set it on a quick fire ; 
 when the butter is melted, put the bird in, and 
 brown it all around ; then add four small 
 onions, half a carrot in slices, salt, and pep r 
 per; stir till the onions and carrots are partly 
 fried ; then add a pint of good broth (or half 
 a pint of broth and the same of white wine), and 
 a hunch of sweet herbs ; boil gently till done! 
 Dish the bird, strain the gravy over it, and serve 
 warm. 
 
 GRUEL. — This is one of the most important 
 branches of " cookery for the sick," as it can 
 be eaten and digested when- every other kind 
 of food is rejected by the stomach. Gruel can 
 be made either very thick or very thin, and 
 should be adapted to the invalid's taste in this 
 respect. By the addition of a little spice, or 
 wine, or brandy, it can also be made very tooth- 
 some and nutritious ; but where gruel is pre- 
 scribed by a physician, this must , never be 
 ventured upon without his express consent. 
 
 Barley Gruel. — Boil four ounces of pearl 
 barley in two quarts of water till reduced about 
 one half ; then strain, and sweeten. 
 
 Common Gruel. — Mix three tablespoonfuls 
 of Indian meal in enough cold water to make 
 a thick paste ; add by degrees a pint of boil- 
 ing water, and half a teaspoonful (or less) 
 
 GUINEA-FOWL 
 
 255 
 
 of salt, and boil it ten minutes, stirring all the 
 time. 
 
 Oatmeal Gruel. — According to the thickness 
 required, rub smooth in a bowl one or two 
 tablespoonfuls of oatmeal with three table- 
 spoonfuls of water ; stir into this by degrees a 
 pint of boiling water ; set it on the fire in a 
 sauce-pan and boil ten minutes, stirring all the 
 while ; then strain it into the bowl into which 
 it is to be served. Gruel made in this way 
 with milk instead of water is more nutritious ; 
 seasoned with salt and butter it is less insipid. 
 If the doctor consents, a dessert-spoonful of 
 brandy, or a tablespoqnful of wine may be 
 added. 
 
 Rice Gruel. — Put a tablespoonful of un- 
 ground rice into a pint and a half of boiling 
 water, with a stick of cinnamon or mace ; strain 
 it when boiled soft, add half a pint of milk and 
 a teaspoonful of salt, and boil a few minutes 
 longer. If rice floitr is used, mix a tablespoon- 
 ful of it smoothly, with three tablespoonfuls of 
 cold water, and stir it into a quart of boiling 
 water ; let it boil five or six minutes, stirring con- 
 stantly ; season with salt and a little butter, 
 and, if liked, add sugar and nutmeg to taste. 
 
 Water Gruel. — Make one gill of Indian 
 meal and a heaping tablespoonful of wheat 
 flour into a thick and smooth paste with cold 
 water ; stir it into two quarts of boiling water ; 
 let it boil slowly twenty minutes. Add salt, 
 sugar and .nutmeg to taste. Oatmeal may be 
 used instead of the Indian meal in this receipt. 
 
 GTJAVA. — There are several species of the 
 guava, some of which are natives of Asia, some 
 of America, and some common to both. The 
 best of these is the white guava, which is abun- 
 dant in the West Indies. The fruit of this 
 species is rather larger than a hen's egg, smooth, 
 yellow, and of a peculiar smell. The pulp is of 
 a very agreeable taste, sweet and aromatic ; it 
 is used at dessert and preserved. Guava jelly 
 comes from the West Indies, and is one of the 
 most highly esteemed of conserves. It is ex- 
 cellent for giving strength and tone to the 
 stomach. after a spell of sickness, or when the 
 digestion is out of order. 
 
 GUINEA-FOWL.— This bird is so called 
 because first brought from Africa, where only 
 
 Guinea-Fowl. 
 
 it is wild in great abundance. Though do- 
 mesticated in this country, Guinea-fowls still 
 retain much of their wild nature, and are apt to 
 wander. {See Poultry.) They lay very abun- 
 dantly, and the egg is excellent — more delicate 
 
256 
 
 GUMBO 
 
 HAGGIS 
 
 in flavor and more nutritious than that of the 
 common fowl. The flesh is dark, like that of 
 the prairie-hen, and many consider it more 
 savory than the common fowl, though not so 
 juicy. They are generally found unpicked in 
 our markets, and by raising the feathers on the 
 ■ breast it can easily be seen whether they are fat 
 , and plump. A good fowl will weigh from three 
 and a hr-lf to five pounds, the smaller ones are 
 best for broiling and roasting. The guinea-fowl 
 is considered best in the Winter months, tak- 
 ing the place of partridges after the latter are out 
 of season. Cook and serve them like Grouse. 
 GUMBO.-A slang term applied in Louisiana 
 to the vegetable Okra, and now generally used 
 to describe okra soup. {See Soup.) 
 
 GUM-BOIL should be let alone unless very 
 troublesome, when see Ulcerated Teeth under 
 Teeth. 
 
 GUTTA-FERCHA.— This resembles India- 
 rubber in composition and in resistance to the 
 action of chemical agents ; but it has not the 
 same elasticity, and it is much harder at the 
 ordinary temperature. It is dissolved in naph- 
 tha and melted by heat, and can be moulded, 
 when warm, into any shape. In this way it is 
 made to take the variety of forms now so 
 common, as picture-frames, ink-stands, dolls, 
 combs, buttons, and numerous household 
 utensils. Articles made of gutta - percha 
 should never be exposed to a high tempera- 
 ture. 
 
 GUTTERS. — Great attention should be 
 paid to the gutters on the roof of a house, not 
 only in their first construction, but in seeing 
 that they are kept in proper repair, otherwise 
 the water will penetrate and injure the apart- 
 ments. All metal gutters must have a small 
 
 degree of slope, so as to give the water a cur- 
 rent, which, particularly in those of consider- 
 able length, increases the width of the gutter 
 at one end, and, therefore, requires a greater 
 quantity of metal. Builders, to avoid expense, 
 are apt to make this slope too smalL. The 
 sheets ought never to be joined by- solder, 
 because, if confined, the expansion in warm 
 weather will cause the metal to crack:; but 
 they should be connected by drips — a kind of 
 step of two inches, made in laying the boards 
 for the metal. The metal over this is only 
 hammered close, and not soldered. With the 
 same object of saving metal, builders often 
 make this step too little ; and, when this is the 
 case, the snow, in thawing, is liable to rise up 
 in the joint and damage the ceilings. When wet 
 appears in the ceiling of the upper story of a 
 house it is generally owing to one of these cir- 
 cumstances having been neglected, or, perhaps, 
 to some crack in the gutter. The whole should 
 therefore be carefully examined by a plumber; 
 but if the defect arises from the metal of the 
 gutter having been cut too narrow originally, 
 there is no effectual remedy but taking it up 
 and putting down wider metal. 
 
 Gutters are now frequently made of tin; but 
 this is a frail material, especially for large 
 roofs, and is very likely to rust through in a 
 few years. Gutters should always be cleaned 
 out at regular intervals, as much damage is 
 caused occasionally by overflows arising from 
 an accumulation of dirt, which prevents the 
 gutter from draining the roof. During our 
 Northern winters gutters are often frozen just 
 where they enter the ground. In such cases 
 pour boiling water on the outside till the ob- 
 struction is melted out, or throw in salt. 
 
 H 
 
 HADDOCK. — The haddock is a smaller 
 fish than the cod, which it resembles a good 
 deal in every other respect. The flesh, how- 
 ever, is more watery and the flavor inferior. 
 The average size is not more than two or three 
 
 Haddock. 
 
 pounds, but sometimes they reach a much 
 greater weight. They are at their best in No- 
 vember and December, and again in June and 
 July. They are better for being hung up for a 
 day or two, with a sprinkling of salt. When 
 large, haddock is dressed in the same way as 
 cod, and takes an equal time to cook. Small 
 • haddock may be either boiled or fried. They 
 
 scarcely hold together well enough to stand 
 broiling without considerable trouble. 
 
 Fried Haddock. — Cut the fish in pieces of 
 the proper size for serving; wash and wipe 
 them dry, and roll in Indian meal. Fry some 
 pieces of salt pork ; take out the pork and put 
 a little lard into the frying-pan; when it is 
 boiling hot put in the fish, and fry it to a light 
 brown. Dish it with the fried pork, and serve 
 with drawn butter. 
 
 HAGGIS.— A favorite dish in Scotland, 
 made by boiling a sheep or calf's liver, heart, 
 etc., for several hours, mincing them up fine, 
 mixing this mincemeat with scorched oatmeal, 
 onions, a small quantity of beef suet, salt, 
 pepper, and some strong broth or gravy, ar.d 
 putting the whole into a sheep's paunch or 
 stomach, carefully tied at both ends, and of 
 which the mixture fills about two-thirds, the 
 rest of the space being left for the expansion 
 of the steam generated by the boiling to which 
 it is subjected 7 for three or four hours. Haggis 
 
HAIR 
 
 HAKE 
 
 257 
 
 is very savory to the nostrils when freshly 
 cooked, but it requires a very strong stomach 
 to digest it without reproach or inconvenience. 
 
 HAIR. — The proper management of the hair 
 is very simple. It should be kept as clean as 
 possible by daily brushing with a stiff brush, 
 by removal of the scurf that forms upon the 
 skin (see Dandruff), and by occasionally 
 washing it with pure, cold water, which will 
 have no injurious effect upon the health, pro- 
 vided the hair is not so long as to make its 
 drying difficult. To assist in drying it thor- 
 oughly, dip the brush into a very little hair- 
 powder or starch, brush it into the hair and 
 then brush it out. After this a little perfumed 
 pomatum may be brushed in — too much not 
 only makes the hair greasy, but injures it. 
 There is a natural oil secreted : by the hair 
 which ought to be sufficient for keeping it in 
 good order, but this is often deficient, and the 
 hair becomes dry and harsh ; then it is that the 
 deficiency may be supplied by a little pomatum 
 or oil. A multitude of hair oils are sold by 
 perfumers, their compositions being kept se- 
 cret, and each being represented as 'having ex- 
 traordinary qualities. 1 1 is best to have nothing 
 to do with any of them, for when they are not 
 injurious they are no better than preparations 
 which can be made at home with little trouble, 
 and for which we shall give' a receipt or two, 
 further along. When hair has become too 
 greasy from too free use of oil or pomatum, it 
 is proper to remove the unctuous matter by 
 persistent brushing. Occasionally soap is re- 
 sorted to for this purpose, but soap will change 
 the color of the hair, and should be used cau- 
 tiously. A little white soap dissolved in spirits 
 of wine is most effectual and less injurious 
 than soap alone. After using it the hair must 
 be well washed with water. 
 
 It is .very doubtful whether frequent cutting 
 of the hair is favorable to its growth and 
 beauty, as is generally assumed. It always 
 renders the hair coarse and stubby, and it is 
 certain that the common practice of cropping 
 or shaving the head, for the purpose of 
 strengthening the growth of the hair, not only 
 fails of this effect, but often produces total 
 baldness. 
 
 The loosening and falling out of the! hair is 
 frequently the direct result of fever or derange- 
 ment of the system, but is more often the con- 
 sequence of weakness of the nervous power. 
 It may be checked by improvement of the gen- 
 eral health and the use of proper local reme- 
 dies. A useful practice, when the hair is 
 sufficiently short, is to. plunge the head into 
 cold, water every morning and night, and, after 
 thoroughly drying, to brush it briskly until the 
 scalp is warmed to a glow. A simple lotion, 
 composed of 2 drachms of Tincture of Canthar- 
 ides, 6 drachms of essence of Rosemary and 
 if ounces of elder-flower water may be effect- 
 ively employed as a tonic. In cases of bald- 
 ness the scalp may be ; advantageously shaved 
 and the secretion of the hair stimulated by 
 dry friction, tonic lotions (rum, for example), and ' 
 17 
 
 by a stimulating diet. There is a premature 
 grayness Which sometimes occurs in the young, 
 chiefly in those of light complexion and light- 
 colored hair. It comes from the same causes 
 as the loosening or falling out of the hair. 
 
 Dyeing the hair is the most absurd of all 
 attempts at human deceit, since it never is 
 successful, and deceives no one but the de- 
 ceiver himself. The practice is generally begun 
 with the idea that a single application will be 
 sufficient for all time; but the dye only dis- 
 colors that pprtion of the hair above the sur- 
 face of the . scalp. The new growth, which is 
 constantly taking place from the roots, appears 
 always with the natural tint. Moreover, there 
 is no dye which does not injure the hair itself ; 
 and many of them — those containing lead or 
 arsenic — tend to paralyze the brain and nerv- 
 ous system. 
 
 To remove superfluous hair, see Depila- 
 tory. 
 
 Castor-Oil Pomatum. — Take tube-rose po- 
 matum, one pound ; castor oil, half a pound ; 
 otto of bergamot, one ounce. Melt these to- 
 gether ; then beat up with a whisk or spoon 
 for half an hour or more, as the grease cools. 
 Minute particles of air are inclosed by the po- 
 matum when prepared in this way, and render 
 it light and spongy. 
 
 Hair' Grease. — -I. Melt half a pound of lard 
 and six ounces of olive oil in a jar placed in 
 hot water ; when nearly cool add about two 
 drachms of essence of lemon, oil of lavender, 
 or any other perfume, and then pour it into 
 glass bottles, or earthen pots. 
 
 n. Mix fresh beef marrow and clear neats- 
 foot oil in equal proportions ; melt as before 
 and decant, leaving the dregs behind ; after 
 which, when nearly cool, the scent is to be 
 added as above, and the whole stirred till quite 
 firm. 
 
 Hair Tonic. — An excellent tonic to prevent 
 the hair from falling off may be made as fol- 
 lows : — Spirit of turpentine and neats-foot oil, 
 of each one ounce ; active solution of canthar- 
 ides, thirty drops : mix. Apply to the roots of 
 the hair two or three times a week. 
 
 Hair Wash. — A most excellent hair wash, 
 which cleanses the scalp, and at the same time 
 softens and promotes the growth of the hair, 
 can be put up by any druggist from the fol- 
 lowing prescription, which should be copied out 
 and given to him : Rose-water, 7 oz ; aromatic 
 spirits of ammonia, 1 oz; tincture of can- 
 tharides, I ^drachms; glycerine, }i oz. Mix 
 and shake before using; apply to the scalp 
 with an old tooth-brush. 
 
 HAIR CLOTH.— This is made of the long 
 hair taken from horses' tails, and is extensively 
 used for covering chairs, sofas, etc., and for 
 making sieves. It is very durable, not being 
 liable tp decay through ordinary causes. It is 
 insoluble in water, but is acted upon and dis- 
 solved by alkalies ; much soap, of course, in- 
 jures it. A little salt may be added to the 
 water' with which it is washed. 
 
 HAKE.— These fish (called also " Stock- 
 
258 
 
 HALIBUT 
 
 HAM 
 
 fish") are occasionally taken with the cod and 
 haddock, and seem of their species ; but are 
 longer, with a tapering, cylindrical body. In 
 season from June to September. Their flesh 
 is sweet and tender, but a little dry. Prepar- 
 ed, cooked and served in all respects like cod. 
 HALIBUT. — In season throughout the 
 year. On the fish-stands it is usually cut as 
 wanted. The thick portions are best for steaks 
 
 Halibut. 
 
 and stews ; but the nape or thin flank part is 
 an excellent piece for broiling, being usually 
 fat and juicy. The flesh is pearly white and 
 very nutritious ; that taken from a fish weigh- 
 ing from fifty to seventy-five pounds is the best. 
 The very large fish is coarse-grained dry and 
 tasteless ; that of a yellowish tint, without the 
 pearly brightness, is apt to be rank and un- 
 wholesome. Halibut is also found in a cured 
 state — pickled, salted and smoked, and by 
 many is considered superior to cod. 
 
 Baked Halibut. — The part next to the tail- 
 piece is considered best. Wash it nicely and 
 lay in salt and water for a couple of hours 'be- 
 fore cooking ; wipe dry, and score the outer 
 skin ; bake in a moderately hot oven, basting 
 often with butter and water heated together in 
 a tin cup. A piece weighing six pounds will 
 require an hour for baking ; when a fork will 
 penetrate it easily it is done. Serve with a 
 sauce made of the gravy left in baking it, a 
 tablespoonful of walnut catsup, a teaspoonful 
 of Worcestershire sauce, and the juice of 
 lemon, thickened with browned flour, and boiled 
 up once. 
 
 Boiled Halibut Lay it in cold water, well 
 
 salted, for two hours ; wash and scrape clean ; 
 lay it in the fish-kettle, cover with boiling water, 
 well salted ; I onion, a bouquet of parsley, 1 
 blade mace, I sprig thyme, i carrot, 6 pepper- 
 corns; skim; set where it will simmer; dish 
 on a napkin; sauce in tureen. 
 
 Broiled Halibut. — The nape or thin flank 
 is best for broiling. Soak in salt water for 
 two hours ; then wash it and wipe it dry; 
 sprinkle a little flour over it ; put the outside 
 to the fire first, and broil slowly for half an 
 hour. When it is dished, spread a little butter 
 over it, and sprinkle pepper on. 
 
 Fried Halibut. — Cut into slices half an 
 inch thick,, shake some flour over them, or 
 dip them in egg and roll in bread-crumbs, 
 and fry them in butter or sweet oil to a crisp 
 brown. 
 
 Steak (Halibut). — The receipt for frying 
 halibut steaks is given above, but it is best 
 to broil them on a buttered gridiron over a 
 clear fire, first seasoning them with salt and 
 pepper. When dished, butter well, cover 
 closely, and serve hot. 
 
 HAM. — The best hams, whether corned or 
 cured and smoked, ar& those from eight to 
 fifteen pounds in weight, having a thin skin, 
 solid fat, and a small, short, tapering leg' cr 
 shank. In selecting them, run a knife along 
 the bone on the fleshy side ; if it comes out 
 clean the ham is good, but if the knife is 
 smeared, it is spoilt. 
 
 To cure hams, rub the meat side well with 
 fine salt, when perfectly cool, and lay them 
 in a clean cask for a couple of days. Then, 
 to every hundred pounds of meat, take eight 
 pounds of ground rock-salt, two ounces of 
 saltpetre or saleratus (saleratus is best), two 
 pounds of sugar, one and a half ounces of pot- 
 ash, and four gallons of water; mix these 
 well together until quite dissolved, then skim 
 the mixture and pour it over the meat. Some 
 boil this pickle, and when cool pour it over 
 the meat. Let the hams remain in this brine 
 for about six weeks ; after which, take them 
 out, soak them in cold water four or five 
 hours, and then hang them up to dry for two 
 days, when they will be ready for the smoke- 
 house. Hang them hock end downwards, 
 and smoke them about four weeks ; then take 
 them down, examine closely, and if there is, a 
 suspicion of insects lay them in the hot sun 
 for a day or two. 
 
 There are innumerable ways of keeping 
 hams, after they . are cured ; the best >, and 
 easiest is to wrap them snugly in brewn 
 paper, lay them in a box, and fill this,;up 
 with wood ashes. They may be, kept, sweet 
 and tender for twenty years by this simple 
 method. Slaked ashes are best, as they will 
 not act on the meat, even when they come in 
 contact with it. Another good plan is to 
 wrap them in paper, sew them up jn. coarse 
 cotton bags, whitewashed on the outside, and 
 hang, them, near the roof in a garret. 
 
 Baked Ham. — Soak over night, U) ccld 
 water ; trim away the rusty part from the under 
 side and edges, wipe dry, and cover the bottom v 
 with a paste made of flour and hot water ; lay 
 it upside down in the baking-pan, with enough 
 water to keep it from burning, and bake till 
 done — allowing twenty-five minutes to a pound. 
 Baste now and then, to prevent the crust from 
 scaling off. 
 
 Boiled Ham. — Soak over night, and in the 
 morning wash hard with a coarse cloth or stiff 
 brush ; put on the fire in cold water, and boil a 
 common-sized ham four or five hours — allowing 
 a quarter of an hour to a pound ; then skin it, 
 and set it in the oven for half an hour; then 
 cover it thickly with fine bread-crumbs, and- set 
 it back in the oven for half an hour. 
 
 Broiled Ham. — Cut the ham in thin slices, 
 and broil quickly over a brisk fire ; then spread 
 on some butter shake a little pepper over it ; and 
 add a spoonful or two of vinegar. 
 
 Eggs with Ham.— Fry the ham as directed^ 
 having the slices as nearly as possible of a uni- 
 form size suitable for serving. Break the eggs 
 carefully, and drop them one at a time into the 
 hot fat; have a large pan for this purpose 
 
HAM 
 
 so that they will • not touch. Fry them, until 
 the white is set, then lift them out without 
 breaking, and lay one on each slice of ham, 
 which should have been kept hot meanwhile. 
 Serve at once, without the gravy. 
 
 Pried Ham. — Cut as for broiling, soak the 
 slices for half an hour in hot water, and fry brisk- 
 ly over a hot fire. Remove the meat, add a little 
 cream to the gravy and thicken with flour, boil 
 up once and turn over the ham. Or serve the 
 ham without gravy, as some prefer it thus. 
 
 G-.azed Ham. — Take a cold boiled ham, 
 from which the skin has been removed, and 
 brush it all over with beaten egg. To a cup of 
 powdered cracker allow enough rich milk or 
 cream to make into a thick paste, salt, and 
 work in a teaspoonful of butter; spread this 
 evenly a quarter of an inch thick over the ham, 
 and brown in a moderate oven. 
 
 Orated Ham — Take "the lean- parts of cold 
 boiled ham, and grate it up like cheese ; , keep 
 in a stone jar. This makes excellent sand- 
 wiches, and seasoning, or may be eaten so. 
 
 Potted Ham — Take a pound of cold boiled 
 ham (lean only), which should be weighed after 
 every morsel of skin and fibre has been re- 
 moved ; and six ounces of cold roast veal pre- 
 pared with equal nicety. Mince these as fine as 
 possible with a sharp knife, taking care to cut 
 through the meat, and not to tear the fibre, as 
 on thjs much of the excellence of the prepara- 
 tion depends. Next put it into a mortar and 
 pound it to a smooth piste with eight ounces 
 of butter, which must be added gradually. 
 When beaten smooth, add a teaspoonful of 
 freshly-pounded mace, half a large or the whole 
 of a small nutmeg, and the third of a teaspoon- 
 ful of cayenne well mixed together. After the 
 snice is added, keep the meat turned from the 
 sides to the middle of the mortar, so that it may 
 be seasoned equally in every part. When 
 perfectly mixed, press it into small potting-pans, 
 and pour melted butter (lukewarm, not hot) over 
 the top. If kept in a cool and dry place, this 
 meat will remain good for a fortnight or more. 
 
 Roast Ham. — Soak the ham for twenty-four 
 hours and then wash it hard with a coarse cloth 
 or stiff brush. Spit it like a fowl ; set it before 
 a moderate fire and roast about two hours ; 
 then take it up on a dish and peel off the rind ; 
 scrape all the fat out of the roaster, and put the 
 ham to the fire to roast about two hours longer, 
 basting it frequently in the same way as beef. 
 To make the gravy, put the dripping from the 
 roaster into a sauce-pan, add a teaspoonful of 
 water, and a little flour, and give- it one boil ; 
 serve in a sauce-boat. This is an excellent 
 method of cooking a ham. 
 
 Steamed Ham. — This is by far the best way 
 of cooking a ham — especially if the "Warren's 
 Patent Steam Cooker," which really prevents 
 all contact either with the fire or with the water, 
 be used. Prepare the ham as for boiling ; 
 keep the water under the steamer at a hard 
 boil, and allow twenty minutes to a pound-for 
 the cooking. When done, brown slightly in the 
 baking-oven. 
 
 HARE 
 
 259 
 
 HAND.-r-Such excessive . care is now be- 
 stowed upon the hands by some persons, that 
 it would seem as if it was not supposed that 
 they were made to be used ; nevertheless, it 
 is essential in good society to have them in 
 good condition. When any sort of work is to 
 be done which will injure them, it is best to 
 wear gloves. Further than that, and washing 
 them frequently with soap and water, and a soft 
 brush, more attention is not necessary, except 
 in the case of the nails (see Finger-Nail). 
 Few things are more injurious to the beauty and 
 usefulness of the hands than the practice of 
 wearing tight gloves. Kid gloves, as generally 
 worn by ladies, are not only extremely uncom- 
 fortable, especially in cold weather, but they 
 permanently deform the hand by destroying its 
 proportion ;- and nothing could be uglier. 
 Artists have such a horror of them that they 
 avail themselves of every pretext to keep them 
 out of the pictures of their female sitters. 
 
 There is a not uncommon affection of the 
 hands which is a serious annoyance to those 
 afflicted with it. This is a moist condition, 
 which resists all the ordinary efforts of absorp- 
 tion. Such hands are so constantly humid that 
 everything they wear or touch becomes satura- 
 ted; the glove shows the effect at. once in ugly 
 stains, and the bare hand leaves a blur of 
 dampness on every surface with which it may 
 come in contact. This infirmity is not seldom 
 constitutional, and though difficult of eradica- 
 tion, may be gently relieved by whatever tends 
 to strengthen the constitution and invigorate 
 the body. Exercise in the open air, cold bath- 
 ing, a generous but not too stimulating diet, 
 and a daily draught of some mineral water or 
 medicine containing iron, are the best general 
 means of treatment. The most effective local 
 applications are the juice of the lemon and 
 starch powder. 
 
 The practice of " snapping the knuckles," as 
 it is called, is fatal to the beauty of the fingers. 
 It stretches and weakens the ligaments, and so 
 enlarges the knuckles and joints that the whole 
 hand becomes knotty and of a" very unsightly 
 appearance. 
 
 HARE. — No genuine hares have been found 
 in the United States except' in California. 
 Those in the Eastern markets come either from 
 Canada or Europe. The Canadian hares are 
 very inferior in quality, and when old are tough, 
 dry, and insipid; the leveret, or young one, 
 when in good condition, is very fair eating, 
 though not so good as the rabbit. They are 
 found in the markets during November, Decem- 
 ber, and January,- but are good until March. 
 The Gray ' hare, as it is called, is not a hare 
 but a rabbit. (See Rabbit.) 
 
 Fried, or Fricasseed Hare. — Same as 
 Chicken. 
 
 ' Roast Hare (English Receipt). — After the 
 hare has been skinned, wash it thoroughly in 
 cold water, and afterwards in warm. If in any 
 degree spoilt or musty on the outside, use 
 vinegar or the pyroligneous acid, well diluted, 
 to render it sweet ; then wash it again in 
 
260 
 
 HAZLENUT 
 
 HEALTH 
 
 clean water, that it may retain no taste of the 
 acid. Pierce with the point of a knife any 
 parts in which the blood -appears to have set- 
 tled, and soak them in tepid water, that it 
 maybe well drawn out. Wipe the hare dry, 
 fill it with forcemeat, made according to taste, 
 sew it up, truss and spit it firmly ; baste it for 
 the first ten minutes with lukewarm water con- 
 taining a little salt ; throw this away," and put 
 into the pan a quart of new milk ; ladle it con- 
 tinually over the hare until it is nearly dried 
 up, then add a large lump of butter ;' continue 
 the basting steadily until the hare is well 
 browned; for, unless this be done, and the 
 roast kept at a proper distance from the fire, 
 the outside will become so dry and hard as 
 to be quite uneatable. Serve the hare with 
 good brown gravy (of which a little should be 
 poured round it on the dish), and with red 
 currant jelly. This is an improved English 
 method of dressing hare, but we would rec- 
 ommend in preference that it should be 
 basted plentifully with butter or beef-drip- 
 pings from the beginning, and that the salt 
 and water should be altogether omitted. It 
 takes from an hour to an hour and a half to 
 roast a hare. 
 
 Stewed Hare. — Wash and soak the hare 
 thoroughly, wipe it perfectly dry, cut it down 
 into joints, dividing the largest ; flour these, 
 and brown them slightly in butter with some 
 bits of lean ham ; pour, to them by degrees a 
 pint and a half of gravy, and stew very 
 gently from an hour and a half to two hours ; 
 when it is about one-third done add the very 
 thin rind of half a lemon, and ten minutes be- 
 fore it is served stir to it a large dessert- 
 spoonful of rice-flour, smoothly mixed with 
 two tablespoonfuls of mushroom catsup, a quar- 
 ter teaspoonful of mace, and a small pinch of 
 cayenne. This is an excellent plain recipe 
 for stewing a hare ; but the dish may be en- 
 livened with forcemeat, rolled into small balls 
 and simmered for ten minutes in the stew, or 
 fried and added to it after it is dished. 
 
 HARTSHOHN. (See Ammonia.) 
 
 HAZLENUT. — These are also called wild 
 filberts. They are of almost the same shape 
 and color as the filbert, but smaller, with a 
 thicker shell, and better flavored. They grow 
 in clusters on bushes along the borders of 
 woods and fences ; the husks are frizzled, and 
 when they begin to open and show the end of 
 the nut, then the nuts are fit to eat. Hazle- 
 nuts usually appear in the markets in August 
 and. September. 
 
 HEADACHE. — There are so many causes 
 of headache, that it is impossible to make any 
 suggestions which will invariably apply. The 
 great majority of cases arise from indigestion. 
 Then there is apt to be a feeling of nausea; 
 the tongue is white, and the mouth parched 
 and clammy. The remedy is a dose of some 
 aperient medicine, and such attention to diet 
 subsequently as will keep the bowels in good 
 order. (See Indigestion.) Intense head- 
 ache proceeding from no apparent cause is an 
 
 indication either of nervous irritation or nerv- 
 ous exhaustion, and the most effective cure is 
 rest and perfect quiet. Many persons experi- 
 ence relief from Guarana, the product of the 
 Paullinia sorbilis, either as a powder or an 
 elixir. With the first symptoms of headache, 
 a teaspoonful of. the latter or fifteen grains of the 
 former should be taken and repeated at half 
 hour intervals until three doses have been swal- 
 lowed. More is unnecessary. The elixir Gel- 
 semirens compound just introduced by F. V. 
 Rushton, of New York, has also made some 
 wonderful cures. Directions accompany it. 
 Hibituil sufferers from headache would do 
 well to try these remedies. Bandages, sat- 
 urated with vinegar, and applied to the tem- 
 ples and forehead, will often give great relief ; 
 or., moisten a linen rag with sulphuric ether, ap- 
 ply it to the forehead, and prevent evaporation 
 by covering it with a piece of oiled silk. When 
 headache arises from an overloaded condition 
 of the blood-vessels of the brain, there is usu- 
 ally a bloated countenance, a full red eye, with 
 a dull, inanimate expression. Cold applications 
 to the head, and leeches to the temple, or tup- 
 ping on the back of the neck, and 30-gr. doses 
 of Bromide of potassium are the proper means 
 to be adopted in this case. In rheumatic head- 
 ache the pain is of an intermittent, shifting 
 nature, shooting from point to point, and is felt 
 most at night when the patient is warm in bed. 
 For treatment, see Rheumatism. 
 
 HEAD-CHEESE.— Take: Pig's head, feet 
 and ears, 7 lbs ; salt, 1 teaspoonful ; black 
 pepper, ^ teaspoonful; cayenne, ]/ 2 teaspoon- 
 ful ; mace, }i teaspoonful ; a small onion 
 minced fine. 
 
 Put on the meat in enough cold water 
 to cover it, and boil till the meat is ready 
 to drop from the bones ; remove these, and 
 chop the meat up fine while it is hot; add 
 the seasonings to the liquor, mix the lrJfeat in, 
 and while hot tie all in a strong bag, and keep 
 a heavy stone upon it until quite cold. A tin 
 mould in the shape of a boar's head, will give 
 a fine appearance to the cheese ; the mould 
 should be wetted with cold water and.,, the 
 cheese poured in hot. 
 
 HEALTH.— A moment's reflection will 
 show how wide is the subject of health, fqr.it 
 not only embraces the structures and func- 
 tions of the. body, but all the influences which 
 act upon it from without. To cover it with 
 anything like completeness would require a 
 treatise on physiology and hygiene, and would 
 be out of place of course in a book like this; 
 but there are certain essentials to the preser- 
 vation of health, of which every housekeeper, 
 at least, both can and should have practical 
 knowledge, and these are treated of in the 
 articles on Air, Baths, Clothing, Diet, 
 Digestion, Exercise, House, Sleep, Ven- 
 tilation and Warming. Attention to the 
 principles laid down in these various articles 
 will ensure good health so far as it is de- 
 pendent upon bodily conditions ; and any de- 
 clension from it into actual disease is treated 
 
HELIOTROPE 
 
 HEPATICA 
 
 261 
 
 of .under the various diseases. There is such 
 intimate connection, however, between the 
 body and mind, that the health of one cannot 
 be; preserved without a proper care of the 
 other. It is from a neglect of this principle 
 that .sorne of the most exemplary persons in 
 the vvorlcl suffer a thousand mental agonies 
 trom a diseased state of the body, while others 
 ruin the health of the body by neglecting the 
 proper care of the mind. One of the most 
 common mental causes of ill-health is the ex- 
 cessive exercise of intellect and feelings. Men- 
 tal occupation, and in a variety of forms, is not 
 only healthful, but necessary, as Dr. Combe 
 says: " Inactivity of the intellect and of feeling 
 is a very frequent predisposing cause of every 
 form of nervous disease. But mental work, 
 like bodily work, must be done within wise 
 limitations, and must neither be excessive in 
 amount nor monotonous in kind." General 
 remarks of this character, however, though 
 their importance may be recognized, are sel- 
 dom of any practical use; and we willcloseby 
 quoting a paragraph from Dr. Edward Smith s 
 treatise on " Health." According to him the 
 "cardinal rules of health" for students and 
 brain workers — for all workers in fact — are : 
 
 (i.) Work in the early, rather than in the 
 later part of the day, and do not rob yourself of 
 sleep before midnight. (2.) Alternate your 
 mental work with bodily recreation, and make 
 as much use of the latter as the time will allow. 
 Gymnastics which expand the chest, singing, 
 shouting, running, jumping and walking are 
 proper kinds of relaxation. (3.) Limit your 
 mental toil to that number of hours which will 
 enable you to work well with the mind, and 
 to obtain proper recreation for it and the body. 
 
 HEARTBURN. (See Dyspepsia.) 
 
 HEARTH (To clean). {See Cleaning.) 
 
 HEATING. (See WARMING.) 
 
 HELIOTROPE- — This is an excellent 
 plant, either for indoor or garden culture, be- 
 ing delightfully fragrant, and giving a plentiful 
 supply of flowers from June to October. Plants 
 of any of the numerous varieties can be pro- 
 cured of the florists, and after that it is propa- 
 gated from cuttings with great ease. A cut- 
 ting the first year will grow very rank, but if 
 cut back and pruned into one stem it becomes 
 woody, and will make a fine shrub. The helio- 
 trope is generally seen as a low bush, but it 
 makes a very fine standard, if trained on a 
 single stem, from one to four feet high, with a 
 head several feet in diameter. Train the main 
 stem of the plant to a trellis, or against the 
 fence, and let the branches drop naturally, as 
 they will gracefully. The plant bears the knife 
 well, and breaks freely, so it can be trained to 
 any shape. The older the plant the more 
 profuse are its clusters of fragrant flowers. 
 In the garden the heliotrope will grow vigor- 
 ously if planted in the early Spring in any 
 kind of rich, loamy soil. In pot-culture the 
 soil should be strong loam, with a little sand 
 and manure. It should have frequent re-pot- 
 tings, and be allowed to grow large. 
 
 The florists' catalogues contain many varie- 
 ties of the heliotrope. The following are 
 among the best : Beauty of the Boudoir, dark ; 
 Due ae Lavendry, rich blue, with a dark eye ; 
 Etoile de Marseilles, deep violet, with white 
 centre ; Flore, violet, light centre ; Garifialdi, 
 nearly white ; Iticomparable, bluish lilac ; Jean 
 Mesmer, light bluish; La Petite Negress, very 
 dark, dwarf; Leopold 1st, deep, violet blue; 
 Madame Farilon, violet tint ; Malulatie, deli- 
 cate lilac ; . Miss Nightingale, deep violet ; 
 Reine des Heliotropes, violet arid lilac. 
 
 HEMORRHAGE. (See Bleeding.) 
 
 HEMP. — A plant, the fibres of which are 
 coarser and stronger than those of flax. It 
 grows well in any soil which has a rich, loamy 
 surface and good under-drainage ; but, though 
 there are many portions of the Western States 
 exactly adapted to its culture, by far the larger 
 part is imported from Russia. It is used for 
 making sail-cloth, and a kind of coarse canvas 
 adapted for common clothing,' tents, bags, etc., 
 and also in making cords, twine and ropes. 
 Buckram is a kind of coarse hempen cloth, 
 woven very open, and stiffened with gum. 
 The sap of the hemp plant contains a resinous 
 substance which is a very powerful narcotic, 
 and is much used in medicine. The extract 
 made in India and imported has been found to 
 be much stronger than that made in this 
 country. 
 
 HENBANE. — The common henbane is a 
 native of Europe, and grows on waste grounds, 
 banks and commons. Two varieties, the an- 
 nual and the biennial, are cultivated here, the 
 latter being generally regarded as the most 
 active in its properties. The henbane is gland- 
 ular and viscid, and exhales a peculiar and 
 disgusting odor. The entire plant possesses 
 narcotic properties, and has been employed 
 medicinally from the earliest times as a nar- 
 cotic, anodyne, and soporific. It is sometimes 
 used by oculists in place of belladonna to di- 
 late the pupil. When swallowed in sufficient 
 quantity, it is said to cause loss of speech, dis- 
 turbance of vision, distortion of face, coma, 
 delirium, and paralysis. No antidote is known, 
 but powerful emetics may be given if an over- 
 dose is suspected. The leaves only are used 
 in regular practice. They are given internally 
 in the form of powders, or in extract or tinc- 
 ture, and applied externally in fomentations 
 and cataplasms. ^ It should never be used in 
 any way, except under medical advice. The 
 fumes of the seeds of henbane, heated in the 
 bowl of a tobacco-pipe, and inhaled, are slid to 
 allay the toothache. 
 
 HEPATICA. — Popularly known as " Squir- 
 rel Cups." This is a hardy, herbaceous plant, 
 and is the first of the Spring flowers to open 
 after the snow-drop and crocus, usually ex- 
 panding about the first week in April. The 
 leaves' are evergreen and the flowers double 
 and single, white, blue, rose and red, and very 
 profuse in bloom. The plant may be raised 
 from seeds (plant in the Autumn or in the very 
 early Spring), or obtained ready started from 
 
262 
 
 HERBS 
 
 HERRING 
 
 the florist. It flourishes best in a moderately 
 rich, loamy soil, and in sunny spots of the 
 garden. Some of the double varieties are 
 among the most desirable flowers for forcing, 
 a pot of any of them being a mass of bloom 
 for several weeks. 
 
 HERBS. — The vegetables comprising the 
 group of what are called "sweet herbs" are 
 not eaten as a dish by themselves, but enter 
 into other dishes as seasoning, flavor, etc., and 
 are also used to some extent in perfumery. 
 Those usually employed in cookery in this 
 country are balm, basil, fennel, lavender, mar- 
 jorum, mint, parsley, rosemary, sage, tansy, 
 tarragon and thyme. Each of them is treated 
 of in its appropriate place, and we shall only 
 make room here for a few suggestions about 
 gathering and preserving them. Sweet herbs 
 that are to be dried for use should be gathered 
 early in the morning at the season when they 
 are just beginning to flower. The dust should 
 be washed or brushed off them, and they 
 should then be dried by a gentle heat as quick- 
 ly as possible. The stalks should be picked 
 out and thrown away and the leaves and small 
 twigs put into corked, large-mouth' bottles, or 
 tin boxes closely covered. , When dried and 
 pressed into cakes, and wrapped in paper (the 
 form in which they are usually sold in the 
 stores), herbs may be kept two or three years ; 
 but when hung up in loose bundles, they soon 
 lose their flavor. 
 
 Drinks (Herb). — Balm tea is often relished 
 by the sick, and sage, and pennyroyal, and 
 tansy tea have excellent ' medicinal effects. 
 Balm, sage and sorrel, mixed in equal propor- 
 tions with sliced lemon, and boiling water 
 poured on, and then sweetened, is a fine drink. 
 Herb drinks must be made in small quantities 
 and renewed often, as they become insipid by 
 standing. ■ i 
 
 Mixture (Herb). — For general cooking pur- 
 poses the following is a good mixture : Equal 
 proportions of sweet marjorum and winter 
 savory, with half the quantity of basil, thyme 
 and tarragon. Rub to a powder, mixing well 
 together, and keep in a bottle closely corked. 
 
 Powder (Herb). — Take equal quantities of 
 dried parsley, savory, sweet marjorum, and 
 thyme ; half the quantity of basil, and a few 
 drops of essence of lemon ; warm theni in a 
 moderately hot oven, and pound them in a 
 mortar ; sift the powder and keep it closely 
 stopped. This is useful to flavor sauces, soups, 
 and forcemeats, but the flavor of fresh herbs 
 is finer. 
 
 HERNIA. — A general term applied to any 
 • protrusion of any inner organ, or intestine, from 
 its natural cavity. In a more restricted sense, 
 however, and as generally used, the word only 
 signifies a protrusion of the abdominal viscera. 
 Children and old people are most liable to this 
 disease. In the former it is generally caused 
 . by excessive crying, coughing, vomiting and 
 the like ; in the latter it usually results from 
 blows or violent exertions of the strength, as^ 
 leaping, carrying heavy weights, etc. In both, 
 
 a relaxed habit, indolence, and an oily diet, 
 dispose the body to the disease. A rupture 
 sometimes proves fatal before it is discovered. 
 Whenever sickness, vomiting, or obstinate 
 costiveness gives reason to suspect an obstruc- 
 tion of the bowels, all those places wjiere 
 ruptures usually happen (the umbilicus and 
 the inguinal and femoral canals'), ought to be 
 carefully examined. The protrusion of a very 
 small part of the intestines will occasion all 
 these symptoms, and, if not returned in due 
 time, may prove fatal. 
 
 Treatment. — On the first appearance of 
 rupture in an infant, it ought to be laid upon its 
 back with its head very low. While' in this 
 posture, if the gut does not return of itself, it 
 may easily be put up by gentle pressure. After 
 it is returned, a piece of sticking plaster may 
 be put on over the part, and a proper truss or 
 bandage must be constantly worn for a consid- 
 erable time. The child must, as far as pos- 
 sible, be kept from crying and from all violent 
 exertions, until the rupture is cured. 
 
 In adults, when the intestine has been forced 
 down with great violence, or happens from any 
 cause to be inflamed, there is often great dif- 
 ficulty in returning it, and sometimes the thing 
 is quite impracticable without a surgical opera- 
 tion — a description of which is foreign to our 
 purpose. When the rapture is discovered, lay 
 the patient on his back, with his head very low, 
 and his back raised high with pillows. In this 
 situation, flannel cloths wrung out in a decoc- 
 tion of camomile flowers, or simply in warm 
 water, must be applied for a considerable time. 
 If these should not prove successful, recourse 
 must be had to pressure. If the tumor be very 
 hard, considerable force will be necessary; but 
 it is not force alone which succeeds here. The 
 operator, at the same time he makes a pressure 
 with the palms of his hands, must with his 
 fingers artfully conduct the intestine irfby the 
 same aperture through which it came out. 
 There is reason to believe that by persisting in 
 the use of these, and such other means as the 
 circumstances of the case may suggest, most 
 hernias ought to be cured without an operation, 
 Sometimes, however, the surgeon's help is the 
 only chance, and must be sought without delay. 
 An adult, after his intestine has been return- 
 ed, must w«ar a proper truss. Such bandages . 
 are generally annoying to the wearer at first, 
 but by custom they become quite easy. No 
 person who has had a rupture, after arriving at 
 man's estate should be without one of these 
 trusses. Persons who have a rapture ought 
 carefully to avoid all violent exercise, such as 
 leaping, running, and the like; they should 
 abstain from strong liquors, and should guard 
 carefully against catching cold. 
 
 HERRING.— There are five or six different 
 species of fish which pass in our market under 
 this name ; but only one is abundant, and that 
 is the common herring (known as "white her- 
 ring " in England), which is caught in vast num- . 
 bets on our coasts and passes into commerce 
 as salted or smoked herring. Herrings may 
 
HICCOUGH 
 
 HODGE-PODGE 
 
 263 
 
 be obtained in a fresh state during the months 
 of February, March, and April ; their usual 
 weight is almost half a pound. Red herring 
 derive their appellation from the brownish, reel 
 color given to them by smoke after they have 
 been salted. As food, fresh herring, though 
 rather oily, are healthful, if used moderately. 
 Red herrings are less a food than a luxury ; 
 they excite thirst, and tend to create fever. 
 
 Broiled Herring — Cut oft the tip of their 
 heads immediately behind the eyes ; split down 
 the back ; remove the bone and entrails ; lay on 
 a deep dish, with oil, vinegar, pepper and salt ; 
 turn often to absorb well the flavor of the mar- 
 inade. Broil on a clear fire, and serve with 
 Dutch sauce, separately in tureen. 
 
 Red Herrings. — L This fish is rendered 
 much more delicate by pouring boiling water 
 on it before it is dressed, and leaving it to soak 
 for half an hour or more, should it be highly 
 dried. Cut off the heads and tails, open the 
 herrings at the back, and warm them through 
 before the fire or upon the gridiron. They 
 may be rubbed with a bit of cold butter, and 
 seasoned with a slight sprinkling of pepper or 
 cayenne, when these are liked, or served quite 
 plain. 
 
 H. Take off the heads, open the backs of 
 the fish, and remove the backbones ; soak the 
 herrings for two or three hours in warm milk 
 and water; drain and wipe them. Melt a tea- 
 spoonful of butter and mix it with the beaten 
 yolks of two eggs and some savory herbs 
 minced fine ; dip the fish into this mixture and 
 spread them thickly with fine bread-crumbs ; 
 broil them to a light brown over a moderate fire, 
 and serve them on hot buttered toast, sprinkled 
 with a little cayenne. 
 
 HICCOUGH. — This is generally called 
 "hiccup." It is a spasmodic or convulsive af- 
 fection of the diaphragm, often arising from 
 some cause that irritates the nerves of the 
 stomach. It may come from excess' in eat- 
 ing or drinking, . from external injury to 
 the stomach, from poison, from inflamma- 
 tion or tumors in the stomach or any of 
 the viscera. In gangrenes, and acute and ma- 
 lignant fevers, a hiccough is often the fore- 
 runner of death. The common hiccough may 
 generally be removed by drinking off a glass of 
 cold water rapidly, or by taking a pinch of 
 snuff or anything that will cause sneezing; 
 quite troublesome cases are frequently cured 
 by swallowing quickly a glass of strong soda 
 water in a state of brisk effervescence. When 
 the hiccough proceeds from indigestion, a 
 draught of generous wine or of any spirituous 
 liquor will generally remove it. When a sick 
 person has the hiccoughs, and a sudden ejacu- 
 lation or diversion of the "patient's mind fails 
 to remove it, give twenty drops of sal-volatile 
 and fifteen drops of ether in a wineglass^ of, 
 camphor-water ; or in severe cases, give thirty 
 drops of laudanum. 
 
 HICKORY-NUTS.— There are several va- 
 rieties of hickory-nuts, which are very different 
 from each other in quality, and it requires 
 
 some knowledge to select the best. Those 
 known as " shell-barks " or "shag-barks " are 
 the choicest. They grow in shaggy-bodied 
 trees, are flatter than the ordinary kind, have 
 a thin shell, easily cracked, and a full kernel of 
 large, proportionate size. They ripen in Octo- 
 ber, and are found in market all winter. The 
 next best kind are the " mocker-nuts" or thick- 
 shelled hickories. These are both larger and 
 rounder than the shag-barks, and have a very 
 thick shell, with a small but sweet kernel. The 
 " pig-nuts " are small, pear-shaped and smooth, 
 and are very inferior — being sometimes unfit 
 to eat. The " hog-nuts " or " swamp-hick- 
 ories " are the poorest of all the varieties, 
 the kernel being hard and bitter. All the va- 
 rieties ripen in October. 
 
 HOARHOUND. — A perennial plant grow- 
 ing wild in many portions of the country, and 
 also cultivated for its medicinal virtues. Large 
 quantities of the parts used are gathered and 
 prepared for the market, and may usually be 
 obtained at the herb-stands and at drug stores. 
 It has an aromatic smell and a bitter taste. A 
 strong decoction of hoarhound, sweetened, and 
 drunk cold, is excellent for coughs or weak 
 lungs. The well-known hoarhound candy is 
 good for the same purposes ; dissolved slowly 
 in the mouth and swallowed, it relieves that 
 titillation in the throat which is one of the 
 most irritating features of a cough, and also 
 exerts a soothing influence. {See Candy.) 
 
 HOARSENESS. — In general, hoarseness is 
 a symptom of a severe cold, and may be re- 
 moved by alleviating the latter. For a sudden 
 hoarseness, where the throat alone seems to 
 be affected, take a teaspoonful of sweet spirits 
 of nitre in a wineglassful of water two or three 
 times a day. When the voice has become 
 hoarse by loud speaking, it may be restored 
 usually by simply eating a piece of anchovy. 
 Borax, however, as has recently been discov- 
 ered, is the sovereign remedy for hoarseness 
 of any kind. Dissolve a piece of the size of a 
 pea slowly in the mouth, and swallow the 
 saliva. The effect is like magic. 
 
 HOCK. — One of the favorites among the 
 Rhenish wines. The true Hock is so called 
 from the vineyards of Hochheim, a little town, 
 not on the Rhine, but on the Maine, a few 
 miles from its junction with the former river; 
 but it is always classed with the Rhenish or 
 Rhine wines, being of nearly the same excel- 
 lence. With us, not only the wines made near 
 Hochheim receive, in general, the name of 
 Hock, but likewise those of the Rhine, the 
 Maine, the Nabe, and even the Moselle : 
 though the character of these sometimes varies 
 considerably. Hock has all the characteristic 
 qualities of the Rhine wines. When old, 
 though generous and durable, it is considered 
 aS less heating, and more exhilarating than 
 many other wines, and is consequently excel- 
 lent for invalids requiring a stimulant. Drink 
 a little cooler than the room. 
 
 HODGE-PODGE This is a genuine 
 
 Scotch recipe : — Put as much water into a 
 
264 
 
 HOE-CAKE 
 
 iarge sauce-pan as will make two days' supply 
 of soup for a family of six or eight, tliree hours 
 before dinner ; add two pounds of leg of beef, 
 half a pound of dried peas, one dozen carrots 
 cut in small pieces, and four onions, also 
 minced ; let this boil an hour and a half, and 
 then add another half pound of peas and two 
 pounds of mutton chops. When it has all 
 boiled for three hours, take out the beef, and 
 serve the hodge-podge with the mutton chops. 
 It should be as thick as porridge nearly; a 
 few beans and turnips can be added, but the 
 turnips are apt to sour it ; yet when peas are 
 scarce and young, it is necessary to use tur- 
 nips in order to make it thick enough. The 
 dish is considered best the second day after 
 making. x 
 
 HOE-CAKE. — A kind of bread made of In- 
 dian meal, which is very popular in the South. 
 Take a quart of Indian meal, and mix it with 
 enough boiling water to make a thick batter ; 
 stir in two tablespoonfuls of butter and two tea- 
 spoonfuls of salt ; turn it into a buttered pan, 
 flatten to one-third of an inch, and bake half 
 an hour in a moderate oven. Eat hot, with 
 butter. 
 
 HOG. {See Pork.) 
 
 HOLLANDS. {See Gin.) 
 
 HOLLYHOCK.— This is a tall flowering 
 plant, of the genus Althea, cultivated exten- 
 sively in gardens. When grown amongst 
 shrubs in situations moderately sheltered, few 
 plants produce a finer floral display during the 
 autumn months. The great drawback to its 
 cultivation is the liability of the plants to get 
 broken by the wind ; but if secured when eigh- 
 teen inches high, to suitable stakes, this can 
 easily be obviated. Procure the plant from a 
 florist (or raise from seed in a hot-bed), and 
 set them out when all danger from frost is pass- 
 ed, say at the end of April. Give each plant a 
 few spadefuls of rotten manure ; press the 
 earth firmly around the roots ; and if the ground 
 is dry, give a good watering. In due time, 
 stake each plant, and as the stems advance in 
 growth secure them to it with strong but soft 
 cord or strips of cloth. Let only one stem rise 
 from a plant, and nip out all the laterals as 
 they appear. Never allow the plants to suffer 
 from want of water ; and as soon as flower-buds 
 are formed, dig in a little more well-rotted ma- 
 nure. In most instances, two flower-buds will 
 start from the axil of each leaf ; nip out the 
 smaller of the two, and in any case of crowding, 
 thin to the requisite number. 
 
 HOMEOPATHY. — A system of medical 
 practice, of which the fundamental principle is 
 the treatment of diseases by the administration 
 of such remedies as, when given to a healthy 
 man, will produce, it is claimed, symptoms simi- 
 lar to those from which the patient is suffering. 
 The magnitude of the dose has no connection 
 with the principle (" like cures like,") but is 
 determined, as in all modes of practice, by the 
 circumstance of each case. It must be said, 
 however, that in homeopathic practice much 
 smaller doses are generally used than by the 
 
 HOMINY 
 
 Regular School of physicians, on the theory that 
 the remedies are claimed to act specifically and 
 directly on the diseased part, which is assumed 
 to be more sensitive than in health, and conse- 
 quently will not tolerate as large doses as might , 
 be prescribed under other and more indirect 
 modes of treatment. The chief merit of Ho- 
 meopathy, according to its leading advocates, 
 does not consist in its discovery of the efficacy 
 of small doses, but in the principle that mala- 
 dies can best be cured by impressing diseased 
 tissue with medicines which operate specifically 
 upon these tissues themselves, rather than on 
 distant parts. 
 
 As nearly every household in which Homeo-. 
 pathy is practiced has its " book," and case of 
 medicines, no Homeopathic prescriptions are 
 given in this volume. 
 
 HOMERIA. — A fine plant for window cul-. 
 ture, belonging to the class known as " Cape 
 Bulbs." It will not grow out of doors in our 
 climate ; but our winter suns bring them to per- 
 fection at a time when other flowers are rare 
 and when out-door gardening is impossible.. 
 The proper soil for the -Homeria is equal. parts 
 of loam, leaf-mould, and sand. The bulbs 
 should be treated like the Ixia as to potting, 
 watering, and the rest. They flower from 
 April to June, and should then be allowed to 
 rest till October. The principal species are : 
 homeria lineata, with long and stiff leaves, 
 marked with white and green lines, small-bulbs, 
 flower-stem about one and a half feet long, pro- 
 ducing copper-colored flowers ; single blooms 
 are transient, but many are produced in succesr 
 sion, and the plants are thus in flower for a 
 long time. It is a showy plant, and blooms 
 about the middle of April. A number of bulbs 
 should be planted in one pot to produce a fine 
 effect ; and as the roots grow, the plants should 
 be repotted, for the growth of the roots is so 
 strong as often to break the pot if it is no| 
 large enough. Be careful in repotting not to 
 break the ball of earth, and to disturb the roots 
 as little as possible. The homeria spicataj' is 
 a beautiful plant producing an abundance, of 
 red and yellow flowers. . Homeria Collina has 
 orange and scarlet flowers. 
 
 HOMINY. — A preparation of Indian corn, 
 called large or small hominy according to the 
 grinding. To cook the large: Wash, and 
 add twice its depth of cold water ; cover and 
 let it cook very slowly for seven or eight hours ; 
 as the water boils away, add from the teaket- 
 tle ; when tender, add' salt to the taste, and 
 when the water is absorbed, serve. Small 
 hominy requires but from one to two hours. 
 To prepare the cold large hominy for break- 
 fast: Drop a bit of butter in a small, 
 deep, frying-pan ; when hot fill it evenly with 
 hominy, let it heat and brown ; serve upside 
 down on a .dinner plate. The small hom- 
 iny may be sliced and browned. "Hulled 
 corn " is boiled in lye (made by boiling two 
 handfuls of hard wood ashes an two quarts 
 of water for twenty minutes until the hull 
 loosens, wa'shed, and rubbed through several. 
 
HONEY 
 
 waters to remove the hull, and the taste of lye ; 
 then boiled m clear water until tender. 
 
 HONEY. — The natural sugar collected by 
 bees from flowers and the leaves of certain 
 plants. It cannot in any way serve as a sub- 
 stitute for sugar ; but may be used with cau- 
 tioner; various ways, both as food and as a 
 • medicine. Honey varies greatly in color 
 and in taste according to the locality of its pro- 
 duction. New honey is a transparent syrup, 
 varying considerably- in color from nearly 
 white to a yellowish brown, intensely sweet 
 to the taste, with a sharp acidulous flavor, 
 and an- aromatic odor ; by keeping the color 
 becomes deepened and the taste acquires more 
 sharpness^.. After a few weeks, it generally 
 grows thick from the formation of small, 
 crystalline grains, which remain mixed with 
 the fluid parte; the same effect o's produced 
 by- a cold temperature. The lighter celored 
 honeys are most liable to granulate. Honey 
 is laxative, and when eaten freely as food 
 is liable to produce colic or even diarrhoea. 
 It is generally abundant, in the markets in 
 the summer and fall months ; it is estimated 
 according to the nature of the flower from 
 which it . was taken. The best comes in 
 small boxes (showing one or two sides with 
 glass), the comb well filled with nearly 
 white honey which is supposed to be made 
 principally from the white clover. The buck- 
 wheat honey is darker, but. very sweet. Large 
 hives of honey are also found, but it is gen- 
 erally inferior to the other kinds. Strained 
 -..honey is looked upon with suspicion, and is 
 seldom found as pure as the bees made it. 
 When adulterated with sulphate of lime, it may 
 be detected by being insoluble in water. (See 
 Bee-Keeping.) 
 
 Clarified Honey. — Honey is clarified by 
 melting the best kind with water over a water- 
 bath, adding the white of egg, and boiling it to 
 throw up the scum ; when the scum has been 
 carefully removed, the water must be evapor- 
 ated, and the honey brought to its former con- 
 sistence. 
 Honey Cakes. (See Cake.) 
 Honey Water. — Take a pint of proof spirits 
 of wine, and three drachms of essence of 
 ambergris ; put them into a bottle, shake it 
 daily for a month, and then draw off into small 
 bottles. 
 
 HONEY-SUCKLE.— One of the most de- 
 sirable of the ornamental climbing vines. It 
 grows rapidly in any good garden soil, is very 
 easily raised, has highly ornamental foliage, 
 and bears a profusion of flowers which are 
 generally of the most delicious fragrance. 
 There are numerous varieties of the honey- 
 suckle, of which the most desirable are the 
 Scarlet and Yellow Trumpet, Dutch Monthly, 
 and Japan Twining. Of late years some fine 
 varieties have been imported from China, and 
 Japan. Anions; the Chinese the Golden-leaved 
 Lonicsra is one of the best ; it is a rapid I 
 grower, with small wiry stems, the foliage is 
 netted with gold, and the flowers are white and | 
 
 HORSE 
 
 265 
 
 very fragrant. Lonicera Halliana is evergreen ; 
 perfectly hardy, and flowering monthly in pro- 
 fuse clusters; its flowers pure white turning 
 to yellow. Lonicera brachypoda, or Japan 
 Honey-suckle, is a very beautiful vine; its 
 flowers are of delicious fragrance ; the leaves 
 are evergreen and very glossy. No hardy vine 
 can excel it. 
 
 Tartarian Honey-suckles are large shrubs 
 of much beauty, whether covered with their 
 pink or white flowers, or with scarlet berries. 
 They will grow from cuttings or seeds, are 
 entirely hardy, and require little care. 
 
 HOOPING-COUGH. {See Whooping- 
 Cough). 
 
 HOPS. — Hops are the flowers of the hop 
 plant, which is extensively cultivated in many 
 parts of the United States, in England, in Can- 
 ada, and in Belgium. A particularly rich and 
 loamy clay soil is required for the successful 
 growth of this plant, which also demands liber- 
 al supplies of animal manure in a highly concen- 
 trated form. The young shoots are good for 
 the table, when, cut in the Spring, when not 
 more than five or six inches high ; they are eat- 
 en as salad, or boiled and served as asparagus, 
 which they resemble. The flowers or hops 
 should be gathered in August ; after which, 
 when dried and closely packed in " pockets " or 
 bags, they become a solid mass, of a bright or 
 greenish yellow color, with a fine dust permea-- 
 ting it in which the principal flavoring matter re- 
 sides. The best hops are of a bright color, be- 
 tween yellow and green ; if they are very green 
 they were gathered too young ; if very brown, , 
 they were allowed to ripen too long on the; vines, 
 or they have been over-dried and have lost their 
 peculiar flavor. They should have a powerful 
 aromatic flavor, particularly when rubbed be- 
 tween the fingers ; should feel sticky to the 
 hand ; and should contain much of the yellow 
 powder above mentioned. Porter brewers pre- 
 fer hops of a rather brown color; but ale and 
 table-beer brewers use pale hops. 
 
 New hops are reckoned as one-fourth or fifth 
 stronger than old ones. When one year old, 
 hops have not lost much of their strength ; but 
 after that every successive year takes away 
 from their value, and after three or four years 
 they are comparatively worthless. Hops must 
 be closely packed in stout bags ; otherwise they 
 will attract damp and become mouldy and use- 
 less. 
 
 HORSE. — The only kind of horses which v/e 
 have reference to in the following remarks are 
 those used for ordinary domestic purposes. 
 The selection of a horse is about as delicate a 
 task as pne can undertake, a mistake being 
 very easy to make and very difficult to rectify. 
 The best policy for the purchaser (unless an 
 expert) is to distrust his own judgment entire- 
 ly and take the advice of some one on whom 
 he can rely and who has a special knowledge 
 of the subject. As this is not always practica- 
 ble, however, a few rules, such as the best au- 
 thorities agree upon, may be of service. The 
 first step is- to ascertain the age of the horse, 
 
266 
 
 HORSE 
 
 which is best clone by examining his teeth. 
 The complete dentition of the horse can be ex- 
 pressed as follows : — Incisors or nippers $. 
 Canine or tushes ■§. Molars or grinders \%. 
 A horse has two sets of incisor teeth, and as 
 the temporary incisor or milk teeth are shed 
 and replaced by permanent teeth at regular in- 
 tervals, by carefully noticing the size and ap- 
 pearance of the teeth we can generally arrive 
 at the true age of the horse. The temporary 
 grinders so closely resemble the permanent 
 that no notice is taken of them by horsemen. 
 It is important clearly to note the difference 
 between permanent and milk teeth. The latter 
 are much smaller ; are what is called constrict- 
 ed, that is, narrower near the gums than on the 
 cutting surface. All teeth have on the upper 
 surface an indentation which is called the 
 " mark." This " mark " is much more evident 
 in the permanent than in the milk teeth. This 
 mark is finally worn out and disappears after 
 the animal is nine years old. At a year old, the 
 colt has cut all his milk teeth ; the twelve in- 
 cisor teeth are all full grown and the marks are 
 clearly seen. These teeth appear through the 
 gums as follows : — The four central ones at 
 ten days ; the four middle at about two months ; 
 the four corner teeth, as they are called, at 
 about seven months. At two years old the 
 colt's mouth is changed considerably. The 
 teeth are much worn down, presenting a smooth 
 surface, the marks are hardly distinguishable 
 on the central or middle teeth. One of the 
 differences between the permanent and milk 
 teeth can be now seen. The permanent teeth 
 as they are worn grow out again, while milk 
 teeth become smaller. The horse loses his in- 
 cisors in the same order that he cuts them — the 
 central ones drop out at two years and six 
 months and are replaced by the permanent. At 
 three years old the central permanent incisors 
 are full grown, the " marks " or black spots 
 on the top, are on them, and have disappeared 
 from the '"middle" teeth. These drop out at 
 three years and a half, and at four years old 
 the horse's mouth presents the following ap- 
 pearance : — The central and middle permanent 
 incisors are in their place, while the marks are 
 obliterated from the corner milk teeth. The 
 tushes or canine teeth are now just showing 
 through the gums. These teeth are not found 
 in the mare. At four years and six months the 
 corner incisors drop out ; at five years old all 
 the teeth are present, and from that date no 
 further shedding is seen. The marks on the 
 central incisors disappear at six years old, At 
 seven years old the middle lose theirs, and a 
 small protuberance is seen on the outer edge of 
 the corner teeth. These lose their marks at 
 eight years old, and from that date no great re- 
 liance can be put in ascertaining the exact age. 
 The gums fall away from the teeth, their upper 
 surfaces are worn smooth, black streaks appear 
 running up and down, covering the front of the 
 teeth at about twelve or thirteen. Now it 
 should be remembered that a horse is consider- 
 ed to be at his prime at five years old. Hence, 
 
 dishonest dealers resort to various expedients 
 to cause horses, either older or younger, to 
 show an apparently five year old mouth. 
 
 Points of Hors '. 
 1. Muzzle.— 2. Face.— 3. Forehead.— 4. Poll.— 5. Crest.-^. 
 Withers— V. Back.— 8. Loins— 9. Hip.— 10. Croup.— 11. Dock.— 
 12. Quarter— 18. Thigh, or Gaskin .— 14. Ham-string.— 15. Point 
 of the Hock.— 16. Gannon.— 17. Fetlock.— 18. Pasterns.— 19. 
 Coronet.— SO. Ham, or Hook.— 21 Sheath.— 22. Flank.— 23. Girth. 
 —24. Elbow— 25 Heel— 26. Hoof .—27. Fetlock.-«8. Cannon.^ 
 29. Knee.— SO. Arm.— 31. Breast or Bosom.— 33. Point of the 
 Shoulder.— S3. 'Windpipe.— 34. Gullet.— S3 Jowl. ' 
 
 " Points." — We shall not attempt here to go 
 fully into all the points for which the various 
 breeds of horses are noted, but only to state 
 those which should be found in any horse re- 
 quired to do good service. See that the nos- 
 trils are large, round, well formed; that there 
 may be no impediment to the breath. Let the 
 eye be full, showing little or no white. Do not 
 let the throat be too narrow. See that the 
 head hangs well out from the chest and there 
 will be less chance of the animal roaring. The 
 shoulder is a part of great consequence. If 
 speed is required, a sloping shoulder is essen- 
 tial, but an upright shoulder is better in a draft 
 horse, as it gives the animal more power and 
 more readily adjusts itself to the collar. Let 
 the fore-arm be long, the knee flat and large. 
 Consider it as a safe rule that all bones above 
 the knee are better long, those below short ; 
 hence, short cannon and pasterns are desirable. 
 Look out for splints ; (which see below). 
 Let the walls of the hoof be well shapen, 
 not scaly but firm and smooth; look out for corns 
 on the sole ; let the frog be large. In farm horses 
 large flat feet are looked for. In higher bred 
 animals the feet should be small, the toes if 
 anything pointing a little in. Let the chest, 
 unless speed is desired, be wide and full, the 
 ribs well sprung — the deep chest of the race 
 horse being unsuited to the continued strain re- 
 quired for farm work. See that the abdomen 
 is not too prominent, but well rounded, taper- 
 ing off towards the thigh joint, firm under pres- 
 sure. The back should be well shaped, not 
 camel-backed, as it interferes with the action 
 of the animal, nor too high at the withers. Let 
 the loins be well rounded to give speed, not 
 too much "hog-backed," as it hurts the gait. 
 
HORSE 
 
 267 
 
 Now examine the hind quarters. Look out 
 for spavin. See " Diseases " below, for symp- 
 toms of Spavin. The hocks, fetlocks, and 
 quarters, should be on a straight line. As in 
 'the front legs, all the bones about the hock 
 Should be as long as possible, those below the 
 ilock as short. 
 
 ;. When a horse is to be purchased, examine 
 the eyes at the stable-door, before he is 
 brought out; the light coming upon them in 
 that situation will enable you to discover any 
 defect that may exist. Both eyes must be 
 in an equal degree of light; and if they are 
 not alike, one must be diseased. Weeping, 
 cloudy, dull-looking eyes, are unsound ; and 
 if the eye be at all diseased, do not pur- 
 chase. 
 
 Now take him out of his stall and run him 
 down slowly on a rough or stony descent, at 
 the end of a halter, his head unsupported, 
 and no whip near him. If he go boldly, with 
 his knees bent, and his foot flat and firm to 
 the ground, without dropping his head, his 
 soundness before may be calculated upon ; 
 and if, on running him up hill, he go with his 
 hocks regularly together, and not dragging 
 the toe, nor dropping from the hip, he is free 
 from lameness. Pottering on the toe, and 
 feeling, denotes that he is not sound. The 
 horse should be shown quietly, because, when 
 he is agitated, a slight lameness may be over- 
 looked ; and always see him ridden, for many 
 horses are pleasant to ride that are unpleas- 
 ant to look at when ridden. When brought 
 out, let the horse be placed with his fore-legs 
 up hill: then, if his joints be at all bent over, 
 or his legs shaken, you will best discover it. 
 
 Never agree to take a horse before you 
 have tried him, and had him examined by a 
 veterinary surgeon. 
 
 FOOD AND MANAGEMENT. 
 
 Food. — When the horse is engaged in 
 •work, grain of some kind ought always to ac- 
 company the hay. While he is working mode- 
 rately four quarts of oats is an average " feed. 
 .Under hard work he may go up to six, or in 
 exceptional cases,, even eight, at his third 
 meal, or possibly his second. Half the quan- 
 ' "tity of old corn is considered equivalent. 
 After a heavy feed a horse should not be 
 worked hard under an hour, or under half 
 an hour after a light one. 
 
 Never feed a horse after hard work until 
 he is cooled off. He may be permitted, how- 
 ever to have a small forkful of hay upon 
 going into the stable. Oats are the best grain, 
 barley next. Wheat and Indian corn are less 
 suitable ; the former being too concentrated, 
 and the latter too heating. Grain is always 
 fed more advantageously when ground or 
 crushed, and wet some time previous to eat- 
 ing. Corn-meal put upon cut hay, wet and 
 will mixed, is good steady feed for slow 
 working horses,' if not fed in too large quan- 
 tities. Four quarts 'a day may be fed un- 
 
 mixed with other grain ; but if the horse be 
 hard worked and needs more, mix the meal 
 with oats, wheat, bran, or linseed-oil meal ; or, 
 use corn and oats ground together. When 
 confined to dry food, roots or apples given once 
 a day are excellent, being both wholesome and 
 very nutritious. Carrots are the best of the 
 roots, as, besides giving muscle and working 
 power, they improve the wind and prevent ail 
 tendency to "heaves." . They have even been 
 found effectual in removing an obstinate cough. 
 Potatoes, parsnips, beets, and turnips, in the 
 order named, are next to be preferred. The 
 potatoes are improved by cooking. Mixtures 
 of food are best, as of cut hay, meal, and roots. 
 Old horses, or such as are worked hard, will 
 thrive much better if their food be given in 
 the form easiest of digestion, as cut and 
 steamed. Much vital power is exhausted in 
 digesting dry, raw food. 
 
 Do not feed one kind of food too much. 
 Mix a little bran with oats. Bran cannot be 
 swallowed until thoroughly moistened, and this 
 requires considerable mastication, in which 
 the oats become well ground and mixed with 
 saliva. If these latter are crushed, a great 
 saving will be effected, as horses are apt to 
 bolt their food without sufficient mastication, 
 and much nourishment passes out in the fceces. 
 Horses should be fed regularly and at stated 
 times. If their food is given at the proper 
 time, and they are allowed to finish it at once 
 without expecting more, they will lie down 
 quietly and digest it. This will be much mpre 
 refreshing to them than to stand at the rack or 
 trough, nibbling continually at hay or oats. 
 What remains when a horse is done feeding 
 should be at once withdrawn. 
 
 Water should be given three times in sum- 
 mer, and in winter twice a day^ Soft or run- 
 ning water is much the best. While working 
 they may have it as often as they desire ; but 
 they should neither be fed nor watered when 
 heated; nor driven immediately afterwards. 
 At the trough, on the road, &c.,give but a few 
 swallows. 
 
 Salt.— A piece of rock-salt should always be 
 within a horse's reach. 
 
 Regulating Bowels. — An old custom, and 
 one not to be followed,. is giving a ball to a 
 horse in the spring of the year. Never give 
 balls, nor strong medicines, of any sort, unless 
 absolutely required. A bran mash with a few 
 handfuls of flax-seed mixed in with it, is often 
 far better than expensive and dangerous doses. 
 It is an excellent plan to give every Saturday 
 night, six or eight quarts of bran, mixed up 
 with hot water, with a tablespoonful of salt and 
 a pinch of sulphur added. 
 
 The Hoof.— A sponge moistened with water 
 and Castile soap, may, with advantage, be used 
 to clean out the hoof itself, taking care not to 
 moisten the coronet. Another very common 
 practice, in many parts of the country is to fill 
 the hoof of the horses every night with cow- 
 dung, or with Indian corn meal. Now, what is 
 desired by stuffing horses hoofs is to keep 
 
263 
 
 HORSE 
 
 them soft, to prevent the horn becoming dry, 
 and to promote its healthy growth. The dan- 
 ger of too ; often stuffing the hoofs is, that the 
 horn becoming too soft from too much moist- 
 ure is apt to decompose rapidly and a bad case 
 of Thrush to result. The very best stuffing 
 in the world is a mixture of cow-dung and stiff 
 clay — equal parts of each. Apply only to the 
 fore feet not oftener than threo times a week, 
 and only then when the horse is kept in the 
 stable. 
 
 Grooming.— Thorough grooming is not less 
 essential to the health of a horse than proper 
 food. Especial care should be taken of the 
 legs and fetlocks that no dirt remain to cause 
 that distressing disease grease or scratches, 
 which comes from filthy fetlocks and standing 
 in dirty stables. When a horse comes in from 
 work on muddy roads with dirty legs, the dirt 
 should be dried and then brushed off, then rub- 
 bed with straw ; then, if very dirty, washed 
 clean with lukewarm water and rubbed dry 
 with a piece of sacking. If not thoroughly 
 dried they had better not have been washed. 
 If the mud has been splashed thickly on the 
 horse's belly and sides, these should be cleaned 
 in the same way. If sweaty or warm from work 
 the horse should be blanketed, if lie is to stand 
 a minute in the winter air. If put at once into 
 the stable, he should be stripped and rubbed 
 vigorously with straw for five" minutes or more 
 and then blanketed ; the blanket must be re- 
 moved in an hour, and the horse given water 
 and feed if it is the proper time. It will not 
 hurt him to eat hay when hot, unless he is tho- 
 roughly exhausted, in which case all food 
 should be withheld for a while. P%. horse should 
 never stand in a draught of cold air, if he can- 
 not turn and put his back to it. He should 
 never be turned into a yard to "cool off " even 
 in summer ; neither should he be turned out 
 to pasture until quite cool. 
 
 Exercise. — When a horse is not worked, he 
 should be exercised morning and evening — a 
 brisk trot of three miles is not too much. 
 
 A horse should be always driven gently 
 when he is first taken out. 
 
 DISEASES AND ACCIDENTS. 
 
 Nearly all the diseases of horses can be 
 traced to improper food, air, or treatment. 
 Some few are obscure in their origin and many 
 are set down as contagious, when the disease 
 springs from the same cause attacking all the 
 animals at once. We emphatically caution 
 against use of medicine by the inexperienced, 
 except where the case is unmistakable or ex- 
 perience is not to be had. 
 
 Bots see Worms. 
 
 Blind Staggers, see Staggers. 
 
 Broken Knees see Knees. 
 
 Canker, see Thrush. 
 
 Catarrh, see Colds. 
 
 Chapped Heels, see Scratches. 
 
 Colds in themselves are very simple things, 
 though often the symptoms of graver disor- 
 ders. Horses badly blanketed in spring and 
 
 fall . are very liable. The treatment is simple 
 — give a warm bran mash with half an ounce 
 of nitre twice a day, and keep the animal bet- 
 ter housed. Remember that success in treat- 
 ing colds depends upon keeping the tempera- 
 ture of the animal equal, day and night. Give 
 no corn, and plenty of water. When colds 
 increase in intensity, and we get the running 
 of matter from the nose, we give the name 
 Catarrh to the disease. Now it is as well to 
 state, that in all disorders of the air passa- 
 ges, the animal should never be bled or receive 
 medicine in the shape of balls. Catarrh is 
 often a fatal disease from mismanagement. 
 Treat very simply with mashes and nitre ; rely 
 on fresh air; should the glands of the neck be 
 much enlarged, apply a stimulating' liniment as 
 gin, vinegar, and water. In troublesome cases 
 mix two drachms of camphor, the same amount 
 of belladonna, with molasses, and put it on the 
 back of the horse's tongue — a little sulphur 
 burnt in the manger does good. Horses are 
 liable to other diseases of the air passages, as 
 pleurisy, pneumonia, (or lung fever), bronchitis 
 etc., but the sketch of the treatment we have 
 given for catarrh covers all we can really do — 
 these cases must be left to nature, assisted 
 by plenty of fresh air, warm clothing, and 
 careful nursing. Do not give drugs at all, nor 
 bleed, nor blister. If the animal is very rest- 
 ive give ten drops of aconite as a sedative. If 
 the animal is left unmolested, these trouble- 
 some diseases easily run their course and dis- 
 appear — none of them are contagious at all. 
 
 Colic is the irritation of the coat of the 
 small intestines, caused always by an active 
 irritant interfering with proper functions of 
 the stomach and bowels. Symptoms are strong 
 contraction of the intestines — the animal 
 throws itself down, jerking its legs, trying to 
 ease the pain — is then better for a little — 
 another spasm comes on, all symptoms repeat- » 
 ed. In flatulent colic, when the intestines are 
 inflated with wind, the symptoms are similar. 
 Purge well — give clysters of warm soap suds — 
 where much pain is evident, an ounce and a 
 half of opium. For the " Flatulent" give three 
 drachms of carbonate of ammonia in a quart 
 of cold water, and opium as above. Keep the 
 animal well tied up and in a narrow stall. 
 
 Corns should be cut out and the shoes 
 changed. They arise from improper shoeing. 
 
 Diarrhoea is due to a derangement of the in- 
 testines from the presence of an irritant caus- 
 ing an increased secretion — may arise from 
 sudden chills acting on the blood — wet grasses 
 — bad food — is often the symptom of other 
 diseases. The best treatment is, when produced 
 by an irritant, to remove it by giving purga- 
 tive No. 2, under Remedies below, or three 
 or four ounces of castor oil. Nurse well and 
 give warm bran mashes. When due to sud- 
 den chills, give half an ounce of opium — injec- 
 tions of warm water and salts. When the 
 evacuations are very offensive, give carbolic 
 acid, one to 25 of water. A good astringent 
 for diarrhoea — not to be given, too soon — is 
 
HORSE 
 
 209 
 
 powdered opium, i drachm; tincture of cate- 
 chu, ^ ounce ; chalk mixture, I pint ; give as 
 a drench. 
 
 _ Dysentery is the inflammation and ulcera- 
 tion of the large intestine — generally follows bad 
 cases of diarrhoea. Treat with oils, in two 
 ounce doses. In bad cases, when straining is 
 evident, give a quart of rice milk, with one or 
 two ounces of laudanum. Rely off careful nurs- 
 ing and carbolic acid, as in diarrhoea, to check 
 decomposition. Ipecacuanha in two-drachm 
 doses is good. 
 
 Founder, or Fever in the Feet, perhaps the 
 most frequent cause of- lameness, Jesuits, from 
 over driving on lard roads, stones, pricks, or to 
 bad shoeing. Also may arise from causes other 
 than local — may be a symptom of a feverish 
 condition of the system... .The symptoms, are 
 great heat and tenderness of the feet, especially 
 about the coronet, throbbing of the arteries, 
 great lameness. The best treatment is sys- 
 temic. Remove the shoes and give a mild 
 iaxative (No. 2, under Remedies below), to be 
 followed by febrifuges, such as nitre, half 
 an ounce ; opium, one ounce ; or ten drops of 
 aconite, camphor, two or three drachms. 
 Bleeding from the foot should be resorted to 
 only in extreme cases. 
 
 Glanders, a fatal disease, arises from dirty 
 stables — a specific poison, causing the forma- 
 tion of ulcers in the nose, with a great dis- 
 charge — generally from the left nostril — and a 
 lump firmly attached to the lower jaw — these 
 symptoms appearing, immediately slaughter the 
 animal — there is no cure, and the disease is 
 very contagious, endangering even man. 
 
 Grease. (See SCRATCHES.) 
 
 Inflammation of Kidneys (Nephritis), a 
 common disorder, resulting from bad food, colds, 
 over-exertion, etc. The urine is very scanty 
 and dark-colored. Do not give aloes, as it acts 
 on the kidneys ; but treat with oil and opium 
 and calomel, as in liver disorders. Hand-rub 
 the animal well over to promote circulation. 
 Put a mustard poultice on the loins, keep warm, 
 and feed with mashes. 
 
 Lice. — Rub white precipitate well into the 
 hair, being careful not to sweat the animal — or 
 a weak solution of carbolic acid and water. 
 
 Liver Diseases — shown by clayey and offen- 
 sive, evacuations — are often difficult to detect. 
 The animal appears heavy, sleepy, feverish, 
 poor appetite, tenderness on the off side . The 
 treatment for diseases of the liver is : Give one 
 drachm of calomel, one drachm of opium, and 
 linseed meal to form a ball, every night — with 
 a pint of oil in the morning. 
 
 Broken Knees. — Broken knees if neglected 
 often result in permanent lameness. Cleanse 
 thoroughly with warm water, put on a bran 
 poultice, warmed, for twenty-four hours till the 
 inflammation is somewhat lessened ; then hav- 
 ing removed the poultice, bandage tight with 
 water, with a few drops of carbolic acid in it. 
 Should the place become too dry, grease a very 
 little. Unless the case is very bad, walk the 
 animal a little twice a day. 
 
 Lameness. — Any irregularity in the move- 
 ment of the horse is always sufficient to con- 
 demn the animal as unsound. (See Founder, 
 Knees, Quittor, Ringbone, Sand-crack, 
 Scratches, Shoulder-slip, Spavin, 
 Splints, Sprains.) 
 
 Lung Fever. {See Colds.) 
 
 Pleurisy. (See Colds.) 
 
 Pneumonia. (See Colds.) 
 
 Side Bones. (See Ring Bones.) 
 
 Quittor, a very offensive disease of the inte- 
 rior of the hoof, results from careless treat- 
 ment of the thrush. Inject zinc or acetate of 
 lead,. or anyAtrong caustic. This is a very dan- 
 gerous disorder. Use the following wash"; but 
 if possible consult a veterinary surgeon : 
 Corrosive sublimate — half an ounce. 
 
 ... Hydrochloric acid — ten drops. 
 Methylated spirit — four ounces. 
 
 Ring Bones and Side Bones are bony 
 growths on the long or short pastern, generally 
 noticed by the horse going lame only when first 
 taken out of the stable. Light cases will yield 
 to blistering, but more severe cases require fir- 
 ing. {See Remedies below.) 
 
 Sand Crack is a separation (generally me- 
 chanical), of the horny fibres of the foot. 
 Drive a fine nail through the crust of the hoof, 
 allowing it to project on either side, and bind 
 up with wire. Allow perfect rest. 
 
 " Scratches " or " Chapped Heels " gener- 
 ally arise from allowing the feet to remain wet 
 over night. The skin over the heel cracks and 
 causes great pain. The best cure is prevention. 
 Do not wash horses legs ; or if you do, wipe 
 them dry. If noticed early, apply glycerine with 
 a soft brush twice a day. Worse cases should be 
 first treated with mild astringents. Scratches, 
 if neglected, arc apt to turn into that trouble- 
 some disorder termed by horsemen "grease." 
 A filthy discharge sets in from the heel. If 
 this is neglected, a red fungoid growth sets in, , 
 emitting an unmistakable odor. Grease must 
 be treated as scratches, viz. : With glycerine 
 and a weak solution of chloride of zinc ; 30 
 grains to a pint of water, painted on. When 
 the fungoid growths appear they must be cut 
 off and carbolic acid applied. Build up the sys- 
 tem and keep your stables in better order. 
 
 Shoulder Slip is the strain of the muscles 
 of the shoulder — commonest in young draught 
 horses — from sudden jerks at the plough. The 
 animal very lame, will drag his foot round, 
 throwing out the toe with much effort. Give 
 a month's rest. Rub the shoulder with stimu- 
 lating liniment, and give a mild laxative. 
 
 Spavin is a bony growth on the inner sur- 
 face of the hock joint, givinsj a stiff motion of 
 the hind leg, and making the animal tread on 
 its toe in trotting. Fire and blister early . (See 
 Remedies below.) If neglected, a spavin, 
 though hot materially injuring the animal's 
 usefulness, will destroy his gait. 
 
 Splints. — Long growths on the small cannon 
 bones. Often they do not interfere with the 
 movement of the animal and had better be dis- 
 regarded. Veterinarians differ as to the cause 
 
270 
 
 HORSE 
 
 of these growths, but they probably arise from 
 some injury to the covering of the bones them- 
 selves. They are often very persistent, and 
 yield only to the hot iron. Blister No. I, 
 given below, is sometimes useful. 
 
 Sprain of the Back Tendon, just above the 
 hoof, is a common form of lameness, attended 
 with much heat and swelling. Cut the hair as 
 closely as possible, then should there be any dan- 
 ger of a blister touching the hoof, anoint the 
 hoof with lard. Then rub in blister No. 2, given 
 below, with the hand thoroughly, leaving plenty 
 on the surface. Tie the animal's head well up, 
 or better still, put on a cradle. Do not bed with 
 straw, as it will cause useless irritation to the 
 animal, but put down sawdust, as the pain is 
 apt to cause the animal to stamp his feet. Af- 
 ter a week rub a little neatsfoot oil over the 
 place with a feather, to soften it. 
 
 The animal refuses to walk, trembles, and is 
 apt soon to fall. 
 
 Staggers. — Stomach Staggers are caused by 
 over distention of the stomach with food, and 
 must be distinguished from Simple Staggers 
 which arise from pressure of blood on the 
 brain, caused by too tight a check rein or 
 throat lash. May take three forms : — I. Sleepy 
 Staggers : Give purgative No. I below. — II. De- 
 lirious or Blind Staggers : Bleed till the animal 
 drops; then give a mild purgative. III. Para- 
 lytic Staggers is rarer, blister well (with blister 
 No. 2, below) along the spine, and then purge. 
 
 Thrush and Canker are the ulceration of 
 the frog and the sole. They are often found 
 separately. They arise from too much mois- 
 ture affecting the horn, which decomposes with 
 a very offensive odor. Remove the cause — 
 generally improper stuffing— treat with a so- 
 lution of five grains of zinc chloride to an 
 ounce of water, and stuff the feet at night with 
 tow moistened with a weak solution of carbolic 
 acid, a tablespoonful to a quart of water. 
 
 Worms. I. — Bots are the larvae of a species 
 of gadfly, which find their way into the stom- 
 ach of the horse while turned out to grass. 
 They are from half an inch to three-quar- 
 ters in length, of a dark red color, some- 
 what pointed at either end. They attach 
 themselves to the wall of the stomach, and 
 when the time comes will all pass away in the 
 fasces. It has been positively ascertained that 
 they do no harm whatever to the horse, nor is 
 there any remedy known to veterinarians which 
 will remove them without injury to the animal. 
 
 Worms. H. — Thread Worm. A much 
 smaller species of worm is found in the rec- 
 tum. This pest, though not interfering with 
 the condition of the animal as much as the 
 former, causes much more uneasiness. . The 
 animal becomes very restive, stamping his hind 
 legs, often throwing his heels above his head 
 from the severe itching caused by the thread 
 worm depositing its eggs, which it invariably 
 does, on the delicate skin, immediately outside 
 the rectum. If the anus of a horse afflicted 
 with thread worms, be kept constantly well 
 greased, these eggs will drop off when laid, 
 
 and the supply of young worms thus being cut 
 off, the disorder will cease. But it is most im- 
 portant to keep grease always applied to the 
 anus, as otherwise the worms, which hatch out 
 in a few hours, will find their way back into 
 the rectum. In addition to this, a strong in- 
 jection, made from boiling tobacco in water, 
 alternated with linseed oil will prove efficacious 
 in allaying the irritation. 
 
 Worms. III. — White Worms are found 
 in the small intestines. They are of a pale 
 pink color, about six inches in length, shaped 
 not unlike the earth worm. Symptoms, a hide- 
 bound, stiff coat, large appetite and poor condi- 
 tion. Considerable mucus is voided, and gen- 
 erally dries round the anus. Several worms pass 
 with the faeces. Give a drachm of tartar emetic 
 in a bran mash every night for a week and then 
 administer a good purgative ball, to be followed 
 by a pint of linseed oil. After which give a 
 drachm of sulphate of iron mixed with the oats 
 once a day for three days. Ordinary vermi- 
 fuges as sold by veterinarians contain calomel 
 and other preparations of mercury, and are apt 
 seriously to injure the horse. 
 
 GENERAL REMEDIES. 
 
 We repeat the caution that the inexperienced, 
 should never give strong medicines, or weak 
 ones, except in the most obvious cases. 
 
 Aconite. — Ordinary dose 5 to 15 drops in a quart of water. 
 
 Ball. — A simple condition ball, or gentle tonic, powdered 
 caraway seeds, 6 drachms ; ginger, 2 drachms ; with ao drops 
 of oil of cloves — with meal. 
 
 Bleeding. — In the roof of the mouth in the second wrinkle 
 behind the front tooth ; or, if much blood is to be drawn, in ' 
 the third wrinkle, fn bleeding elsewhere professional advice 
 is necessary. 
 
 Blister. No. 1. — A strong sweating blister for splints, 
 spavins, ring bones, etc. 
 
 Biniodide of Mercury, 1 drachm ; Lard, 1 ounce. 
 After applying, wash with arnica water for several days. 
 
 No. 2. — Powdered cantharides, 1 pare ; Lard, 6 parts. 
 
 Calomel, ordinary dose, 1 drachm. 
 
 Carbolic acid, ordinary dose, 1 teaspoonful in % pint water. 
 
 Castor oil, ordinary dose, 3 ounces to a pint. 
 
 Chalk mixture. — Take of prepared chalk 1 troy ounce ; gly- 
 cerine, 1 fluid ounce ; gum arable, fine powder, 240 grains : 
 cinnamon water, water, each 8 fluid ounces. Rub ' them 
 together till they are thoroughly mixed. Dose, 1 pint. 
 
 Drench. — A good cooling drench when horses are in too 
 good condition, is : 
 
 Nitre 1 ounce 
 
 Sweet spirits of nitre .... 2 ounces 
 Tincture of digitalis . . . 2 drachms 
 Whey j pint. 
 
 Firing, — The application of a hot iron to promote the ab- 
 sorption of a morbid growth. No one should use it before act- 
 ually witnessing the operation. 
 
 Laudanum, ordinary dose, 1 to 3,grains. Large doses of 
 laudanum or opium should not be repeated more than once in 
 four hours without' experienced advice. 
 
 Nitre, ordinary dose, J^ oz. 
 
 Opium, " " M oz. to 1% oz. 
 
 Purgatives— -No. 1 Mild. Barbadoes aloes, eight drachms; 
 nux vomica, one drachm ; carbonate of soda, one drachm : and 
 ginger, 3 drachms ; make it into a ball with honey or soap. 
 
 HO. 2 Strong- Barbadoes,aloes, three drachms ; powdered 
 rhubarb, two drachms ; ginger, one drachm ; and caraway 
 oil, .15 drops ; made into a ball. 
 
 To give liquid medicine. — Use a clean horn with one end 
 open. To do this properly one person should raise the horse's 
 head as high as possible, and another seize the tongue with his 
 left hand, and draw it as far as he can out of the right side of 
 the mouth ; then insert the small end of the horn to the roots 
 of the tongue, pour in the medicine slowly, releasing the tongue 
 at intervals, to let him swallow. Some horses will swallow a 
 large quantity at once ; others seem unable to manage more 
 than a tablespoonful at a time. 
 
HORSE RADISH 
 
 HOUSE 
 
 271 
 
 HORSE RADISH — This plant grows wild 
 in wet ground, but the kinds used as a condi- 
 ment are cultivated in gardens. Plant same as 
 common radish in a damp shady spot. The 
 tops when young are sometimes used as greens, 
 but generally only the large white sorts are 
 used. These are ground, or cut into very small 
 pieces, and used as a sauce for roast beef and 
 other meats. When finely ground the flavoris 
 agreeable and very pungent, but this is soon 
 lost on exposure to the air, and hence it should 
 never be prepared until just before using. 
 Horse radish is always in season, but it may 
 be preserved by keeping moist and cold through 
 burying in wet sand. (See SAUCES.) 
 - HOSIERY. — All hosiery is to be judged by 
 the fineness of the thread and the closeness of 
 the texture, which, in the case of stockings es- 
 pecially, may be partly appreciated by weighing, 
 as it were, the articles in the hand. In ribbed 
 hosiery, a deception is sometimes practised 
 against which it is necessary to guard. The 
 spaces between the ribs, which ought to be 
 formed by an inversion of the stitch, contain no 
 stitch at all, but an open range of threads, per- 
 vious to the weather and utterly destitute of 
 durability. As the ribs of hosiery exposed for 
 sale a^re necessarily almost in contact, the fault 
 cannot be detected without introducing the 
 hand and opening the tissue, when it will in- 
 stantly be apparent — exactly resembling the 
 flaw caused by a dropped stitch in a stocking 
 in wear. In cheap cotton stockings the feet 
 are often cut out and sewed together ; but the 
 seams invariably hurt the foot. Concerning 
 the different materials of which hosiery is com- 
 posed, the same principles apply as are laid 
 down in the article on Clothing. 
 
 HOT-BED. — A hot-bed which will serve for 
 either flower or garden seeds may be made as 
 follows : — Make a frame, say,' six feet long, five 
 feet wide, and two feet high at the back, and 
 fifteen inches at the front ; the sides must slope 
 from the back to the front. Let these be cleated 
 so as to prevent warping, and fasten them to- 
 gether at the corners with hasps. The whole 
 structure, inside and out, including the sash- 
 bars, should have two good coats of coarse 
 paint, which will be most serviceable in pro- 
 tecting it from the weather. Make or purchase 
 two sashes, each three feet by five,with the panes 
 of glass lapping like shingles, instead of being 
 fastened with putty to cross-bars. Then dig a 
 pit of the same size as the frame, and thirty 
 inches deep ; set the frame over it and fill the 
 pit with fresh, horse-dung which has not lain 
 long, nor been sodden by- water ; beat it well 
 down with the fork, but do not tread it down. 
 Put in the sashes and let it stand three or four 
 days ; after which, put light and very rich soil 
 into the frame six or. eight inches deep. Coyer 
 this again with the sashes and let it stand two 
 or three days, until the heat begins to subside, 
 when it will be ready for use. Stir the surface 
 of soil and sow the seeds in shallow drills. In 
 a hot-bed designed exclusively for flowers, the 
 soil may be composed of alternate layers of 
 
 manure and tan-bark, or decayed chips or 
 leaves, with the latter on top. Put no soil over 
 this at all, but plant the seeds in pots in mellow 
 earth, and sink the pots to the rim in the tan. 
 The bottom heat will soon start the seeds into 
 growth. 
 
 The care of the hot-bed involves constant 
 watchfulness. The frames must be kept cov- 
 ered with the glass sashes whenever it is cold 
 enough to chill the plants ; at all other times, 
 fresh air, which is indispensable to their health, 
 must be freely but very cautiously admitted. 
 When the sun is quite warm, raise the sashes 
 enough to admit air, and cover them with mat- 
 ting or blankets, else the sun may kill the ten- 
 der young plants. If there be too much bottom 
 heat in the bed, so as to scorch or wither the 
 plants, lift the sashes, water freely, shade by 
 day, and make deep holes in the beds with 
 stakes for the easier escape of the heat, filling 
 them up again when the heat is reduced. Water 
 the bed at evening with water which has stood 
 in the warm sun all day, or, if it be freshly drawn, 
 or the weather cold, add a little warm water. 
 On very cold nights, cover the sashes and 
 frames with straw mats. After the Spring's 
 work is done, take up the frames and store 
 them away in a dry place for another season. 
 
 HOUR-GLASS. — One which will serve, all 
 practical purposes may be made thus : Fit a 
 cork into the necks of two oil flasks, and make 
 a hole through it with a round file. In the 
 middle of this hole fasten a bead, or piece of 
 tobacco pipe a quarter of an inch long. Dry 
 some sand over the fire, and sift it finely ; fill 
 one of the flasks with it, fit in the cork, and 
 invert it over a pan ; let it run for an hour ; 
 collect the sand that has passed, and pour the 
 rest away ; return the sand to the flask, and fit 
 in the other. Place the whole in a wooden 
 frame. Egg-glasses, to run three minutes, may 
 be made with small phials. The flasks should 
 be cleaned and dried, and the cork sealed in. 
 
 HOT-WATER BAG. — A very great conve- 
 nience. in the sickroom. A rubber bag, with 
 a funnel closing by a metal screw. While 
 more yielding than the bottles or soap-stones, 
 ordinarily used to apply heat to the body, it re- 
 tains heat as long and can be applied anywhere. 
 Rubber and drug stores usually have them. 
 
 HOUSE — § i. The planning of a dwelling 
 is not apt to be accomplished in a way 
 that will give satisfaction without much 
 previous deliberation. The particulars of 
 style and arrangement are so numerous that 
 much may be gained by considering a state- 
 ment of the most important of them. This 
 may do something toward preventing, when 
 the thing is done, a frequent recurrence, jn 
 regard to some later suggestion, of " If I had 
 only thought of that." Of course where a 
 somewhat elaborate house is in contemplation, 
 special books will be consulted and interviews 
 held with a skilled architect ; we hope, how- 
 ever, that, even in such cases, the following 
 article will not prove valueless as an introduc- 
 tion to the subject, and that regarding the 
 
272 
 
 HOUSE 
 
 average run of comfortable homes, it may 
 enable the reader to clearly and fully decide 
 what he wants, so as to start the builder readily 
 and intelligently. 
 
 §2. At the outset, it is best to arrange to 
 spend no more than three, quarters of what you 
 can spare for the purpose, as during the pro- 
 gress of the work, new features enough to use 
 up the remainder will be sure to suggest them- 
 selves. 
 
 SITUATION AND SURROUNDINGS. 
 
 §3. In cities the ground should be high, if it 
 can be had ; but if it be too high, the water 
 may not rise to the upper stories. Nearness 
 to old water courses is to be carefully avoided, 
 as they, when covered over or choked up, are 
 sources of bad odors and disease. One of the 
 finest houses on Fifth Avenue is reported to 
 be almost untenable on this account. 
 
 §4. In the country many things go to the 
 making of a thoroughly suitable site, but the 
 
 FIRST CONSIDERATION SHOULD BE FOR THE 
 
 drainage, and for this reason both the soil 
 and the subsoil should be carefully examined. 
 If the subsoil be hard and impervious to water, 
 no matter how gravelly and porous the soil 
 itself may be, the situation will be damp, ma- 
 larious and unhealthy. This is not of so much 
 consequence in the very few cities where a 
 thorough system of drainage has been esta- 
 blished; but in the country, or in towns where 
 each house is supposed to provide for its own 
 drainage, a soil that holds water and that is 
 notNiry for at least ten feet below the founda- 
 tions of the house or that has not sufficient 
 slope to allow the rain-fall to run off rapidly, 
 is utterly unfit for the site of a dwelling-house. 
 Next in importance is a supply of water for 
 domestic use. In the country, especially, 
 this is a vital consideration ; and it is better 
 to incur the expense of bringing water from 
 a distance either by gravitation or forcing 
 power, such as the hydraulic ram, or a pipe 
 from a distant spring, than to sacrifice health 
 to the economical convenience of a well at 
 the back-door, unless precautions are taken 
 to prevent ingress of surface water and drain- 
 age. Health and convenience depend so much 
 on the water being abundant that especial 
 care should be bestowed on this point. Any 
 system of house drainage largely depends for 
 its effectiveness, on the supply of water and 
 without efficient drainage the best situated of 
 houses will become unhealthy. A quickly 
 running stream, so long as it is not subject to 
 extensive floods, is an advantage, and may be 
 the means of carrying off the unhealthy' ac- 
 cumulations of a country residence ; but 
 dammed up waters of all kinds, unless there 
 is a good stream through them, and especially 
 stagnant ponds, however ornamental, should 
 be carefully avoided near a house. If there is 
 enough water to maintain a minimum depth of 
 six feet over at least two acres, it will not 
 stagnate. Flooded meadows also are by no' 
 means desirable, and especially such as re- 
 
 main wet for a long time- after being sub- 
 merged. No spot is so well suited for a house 
 as a"slight rise or knoll, which looks down 011 
 all the surrounding land ; and from which the 
 surface waters run off easily and quickly. 
 
 §5. Exposure has much influence on gen- 
 eral comfort. In this particular, two _ things 
 are to be considered,' the prevailing objection- 
 able wind, and the sun. In cities, other things 
 even, streets running North and South are to 
 be preferred, as then all the rooms have the 
 sun during either morning or afternoon ; but 
 generally on the North Atlantic coast, the 
 windows of houses so situated do not get the 
 sea r breezes of summer, and in New York they 
 do get the cold North-westers of winter. Where 
 the street runs East and West, the North side 
 should be chosen when the front rooms are to 
 be occupied most constantly, and the South 
 side when the back rooms are preferred or 
 when it is desired to have sunny back yards. 
 The morning sitting-rooms and especially the 
 
 NURSERY SHOULD FACE THE MORNING SUN. 
 
 §6. In this climate, the particular wind 
 which most of us wish to avoid is that from 
 the East or North, sometimes the one and 
 sometimes the other being the worse according 
 to surroundings. There should face the objec- 
 tionable quarter, one of the sides in which 
 there need be but few openings. ' The kitchen 
 
 AND LARDERS HAD BEST FACE THE COLD WIND, 
 
 as the kitchen is always heated and it is * best 
 to keep the larders as cool as possible. As the 
 house should have plenty of sun, especially 
 in the morning, a northern exposure for the 
 rooms most used is not desirable. At the 
 same time it is thought by some that a south- 
 western aspect should be avoided, because with 
 that exposure the sun is very powerful. This 
 depends, of course, upon what rooms are to be 
 most used and at what seasons. Most of the 
 average American's waking hours at home*are 
 spent in his dining-room, and this should be 
 the favored room if his wife cares to make the 
 best of home for him. A summer-house on the 
 coast should, of course, have its openings well 
 exposed to the sea-breeze. The south side 
 of a gentle eminence, with the house fronting 
 to the south-east, is generally the best situa- 
 tion, in most places where this book is apt to 
 be read. 
 
 §7. Trees. — There is, perhaps, nothing 
 which conduces more to the comfort of a 
 house than the shade and protection of trees ; 
 and yet very often the first thing done after 
 the site of a house is selected is to cut down 
 all the trees for convenience in building. It 
 is considered so easy to plant out young trees ; 
 but it takes a long time for trees to grow, and 
 it is quite worth while to go a little out of the 
 way to find a spot where there are oaks, ma- 
 ples, etc.,' for shade, and cedars and other 
 evergreens for protection against the blasts of. 
 winter. If they cannot be found already 
 growing, they should be planted at once. At 
 the same time it is not desirable to have trees 
 very near the house itself. If too tall or too 
 close together, they obstruct the light, prevent 
 
HOUSE 
 
 273 
 
 the free circulation of air, and render the 
 gteund damp ; moreover, the deeaying,of . the 
 leaves in autumn, and the imperfect vegetation 
 under the branches, sometimes give rise to un- 
 wholesome exhalations. 
 
 INTERIOR ARRANGEMENT. 
 
 §8. Most of what we have to say will refer 
 to the lower floor, because, as most, of the 
 working hours are spent on that floor, the 
 
 ARRANGEMENT OF' THE ,, A OTHER FLOORS 
 SHOULD BE SUBORDINATED TO MAKING THE 
 LOWER FLOOR AS CONVENIENT AS POSSIBLE, 
 
 and when it is determined upon, the other 
 floors will -necessarily adapt themselves to 
 it. Do not adopt any feature solely lie- 
 cause you have admired it in another person's 
 establishment. ' It may be very ponsistent 
 with his needs and very inconsistent with 
 ytfurs. A person's fhouse should be as much 
 afgrowth, from, his individuality as a snail's 
 shell, and people are not as nearly alike as 
 snails. Ask yourself what rooms and features 
 in rooms you and your family use most, and 
 arrange with reference to that. 
 
 §9. To begin at the beginning; here are 
 two ways of treating a house containing but a 
 single room. 
 
 In Fig. 1, "the door opens immediately op- 
 posite the fire-place ; a cold draught isjlikely, 
 therefore, to be constantly traversing the whole 
 length of the floor, and as the chimney is 
 placed in the outer wall, a great deal of« heat 
 will be lost. Moreover, the bed C and the 
 sink S, are entirely exposed , to view, and thus 
 privacy and cleanliness are scarcely possible. 
 Now a man may, with comfort and decency, 
 make his kitchen his living room but he will 
 
 find it disagreeable if he has in addition to use 
 it as a bedroom and a sink room." 
 
 §10. Now consider Figure 2. Here the 
 door and chimney are so placed as to oc- 
 casion the minimum of draught, and the chim- 
 ney being placed in the body of the house, as 
 much heat as possible is saved. A few feet 
 of board partition at the back of the chimney 
 makes a recess for the bed and also an en- 
 trance lobby with room for the sink, both of 
 which may be curtained off as shown by the 
 dotted lines. The two closets are placed at 
 the other end of the room, so that a window 
 seat, which may also serve as a loGker for coal 
 or anything else, may be placed between 
 them. This plan would probably cost $10 
 more than the other, the interest on which 
 would be about one-third of a cent a day, 
 paid for the difference in comfort and decency. 
 This illustrates the difference between an ill- 
 considered — -or rather a not-considered — and a 
 well-considered way of doing the simplest 
 thing, and it illustrates the fundamental prin- 
 ciples of domestic architecture. 
 
 §1 1. Of course a house is primarily to beslept 
 in ; but as this can be done in any room, the first 
 distinct necessity is a place to cook in, and the 
 second step, is to separate the place where are 
 performed the ungraceful operationsincident to 
 care of food and the person — the sink room. 
 Next naturally comes a separate place to 
 sleep, next a " living-room," a place to live 
 as human beings, distinct from the opera- 
 tions we perform in common with the beasts. 
 To this" room will naturally be transferred the 
 dining table as man tries to elevate the taking 
 of food from a purely 
 animal process into a 
 social and intellectual 
 enjoyment, and the 
 higher man rises, the 
 more he tries to ele- 
 vate this function. We 
 now get to something 
 like this — a plan for a 
 pioneer's log-house cf 
 one story. 
 
 J 
 
 UVINsnOOM 
 
 t6xso 
 
 ROOM ^•"■* 
 
 Fig, 3- 
 
 Fig" 4. Pioneer's log-house. (Perspective for Fig. 3-) 
 
274 
 
 HOUSE 
 
 'In this plan, there is a choice between 
 having a draft across the foot of the bed 
 in the farther bed-room, or breaking up the 
 symmetry of the living-room by moving the 
 door of that bed-room further forward. 
 
 <II2. If the person building in the country is 
 able to spread himself into all sorts of conve- 
 niences for stowing fuel and food, and for 
 preparing the latter and 
 taking care of his clothes 
 and person, he is apt, for 
 his principal floor, to come 
 to something like this. 
 
 On a hill - side in the 
 country or in a densely 
 packed city, the back part 
 of this plan will go into 
 his basement, his bed- 
 rooms will all be up stairs, 
 and his principal floor is 
 apt to be something like 
 Fig. 7. 
 
 It is always cheaper to 
 use only the foundation 
 and roof necessary for one- 
 half or one-third of the 
 floor-room, by building his 
 house in two or three sto- 
 
 PRINCIPAL FLOOR PLAN. 
 
 Kg. 5- 
 
 floor, only with a number of closets between 
 the large rooms, one of which has a sink. The 
 
 tubs for a laundry. 
 
 JJ13. Before going further let us emphasize 
 the fact that the width of a ro,om from 
 
 WASHBOARD TO WASHBOARD SHOULD ALWAYS 
 BE THE WIDTH OF A DEFINITE NUMBER OF 
 BREADTHS OF CARPET. (See CARPET.) This 
 
 saves waste in cutting. If a number of rooms 
 are ot exactly the same size, the carpet, as it 
 wears, can be moved from the more important 
 room to the less important. 
 
 1 14. The principal floor plans Figs. 5 and 7 
 have a grave but frequent fault, in not leaving 
 two rooms, at least, connecting by a very wide 
 door. But with this exception, the latter- is 
 the plan, of all yet discovered, which suits 
 everybody from poor to rich, and from city to 
 country. The small farmer perhaps builds a 
 one-story wooden house 18 x 25, doeswithout 
 any basement, uses the front room in Fig. 7 for 
 kitchen and living room, the large back-room 
 for a bed-room, and stows away a child or two 
 or a lot of miscellaneous traps in the small back 
 room. The man on Fifth Avenue builds 25 x 65, 
 and has a basement arranged- just like the first 
 
 PLAN OF CHAMBERS. 
 
 Fig. 8. 
 
 front basement room he uses for a billiard 
 room, the large back one for a kitchen, and 
 the small back one is fitted with stationary;, 
 The principal flgpj he' 
 modificslike Fig 9. by put- 
 ting sliding' doors bet- 
 ween the large rooms, in 
 place of the chimneys, \ 
 and puts a chimney- in: 
 place of each side window . 
 given in Fig. f. .This he 
 can do because his house 
 is against his left hand 
 neighbor's and his right 
 hand neighbor's house is 
 against his, so they all 
 keep each other warm 
 and need not be as parti- 
 cular about heat as the 
 poor fellow living in the 
 VestibuYe°^Water*cioset one room in our Fig., 2. 
 and Lavatory. He also puts a double 
 
 door from his front parlor into his hall. The 
 small room on his principal floor, the million- 
 aire has provided with a door opening into the 
 dining-room, and fitted up for his waiter, with 
 china closets, a sink,, and a lift communicating 
 with the basement. The front room he uses 
 as a parlor. If his father was as rich as he is 
 — or rich enough, at least, and sensible enough 
 to refine the son, the son, in nine cases out of 
 ten, uses the back room for a library, and as a 
 dining-room during the few hours when meals 
 would prevent his using his books anyhow. 
 In the tenth case, the refined man uses his 
 front basement room for a dining-room, and 
 vulgar men frequently do, and have their 
 billiard-rooms in the top of the house so that 
 the players clattering down stairs late at night 
 can' wake up the children. We have said that 
 the rich man dining in his basement is not 
 always vulgar, and we have not said that he 
 
 I Parlor. — 2'Li- 
 ■y and Dining-Room 
 
 combined, — 3 ~ 
 
 Dumb-waiter. 
 
 Pantry.- 
 -5 Hall.- 
 
HOUSE 
 
 275 
 
 > 
 
 / / « 
 
 Fig. io- i 
 Library and 
 Room.— 3 Dumb-Waiter.. 
 — 4 Recess for sideboard. 
 — 5 Closet with sink. — 6 
 Hall.— ^Vestibule. 
 
 always is if he' has his billiard-room up stairs. 
 The poor man, no matter how refined, has to 
 do the best he can. Neither have we said 
 that all millionaires in New York live in just 
 such houses, or that millionaires are the only 
 people living in just such 
 houses. On the contrary, 
 such houses are the pre- 
 vailing type in New York 
 and, for good reasons 
 which we shall soon ex- 
 plain, seem to be making 
 their way in other cities. 
 On narrower lots the 
 back room extends across 
 the house, and at the end 
 toward the hall has two 
 closets (one containing 
 Parlor.— 2 tne dumb-waiter from 
 Dining- the basement) with an 
 arched recess between 
 them in which the buffet 
 stands. (Fig. io.) 
 
 §15. The second story 
 is generally like this, 
 though the' principal bed- 
 room is also some times 
 carried across the whole 
 house, the stairs of 
 course being carried 
 farther back than in the 
 plan. A small-room on 
 the second floor js, nat- 
 urally, used as a bath 
 room. Space is frequently 
 found for a closet at each 
 Fig. 11. 1, 3 & 8, Bed- ent j f the stairway be- 
 rSSSjg^S^l ^een it and the so-called 
 Bath-room.^-6 Hall. " hall-rooms." Such a 
 
 closet is generally fitted as a water-closet, 
 instead of having the apparatus in the bath- 
 room. Likewise on the first floor, room is 
 often found for a watercloset with wash-basin 
 between the stairs and butler's pantry. The 
 third floor is like the second, and the fourth 
 divided into more small rooms. Between 
 the bedrooms, the closets are generally larger 
 than represented in Fig. 8, more as in Fig. 
 ii. 
 
 The only direct communication between the 
 rooms is through the closets. Each room 
 having two, one is provided with marble wash- 
 basins and not unfrequently with bath-tub for 
 feet, or even made into a regular bath-room, 
 and ventilated through a well communicating 
 with the roof. 
 
 §16. Residents of New York will proba- 
 bly feel amused at finding so minute a descrip- 
 tion of this simple and commonplace plan. 
 Persons not familiar with New York may ex- 
 perience something of the same feeling, and 
 are more apt to'have it mingled with surprise 
 that people of wealth anywhere get along with 
 two rooms on their principal floor, and dine in 
 one also used for other purposes. Such 
 however is the fact, although extension rooms 
 are coming more into vogue, and the front 
 
 room has frequently been divided by pillars or 
 an arch, or even two rooms made of it. Un- 
 less the house, is on a corner, however, the 
 middle room (unless arranged as below) is dark, 
 and of questionable desirability. We have 
 enlarged on this plan, beeause, for several 
 reasons, after considerable experience in other 
 cities, we believe it, as used in New York, to 
 be not only the best plan, on the whole, for an 
 average city house, but to contain many essen- 
 tial features of all good plans. 
 
 §17. Its simplicity is in its favor< The 
 plans in vogue in several other cities, accom- 
 plish no more, and make much more fuss and 
 expense about it. It provides what every 
 
 WELL PLANNED HOUSE MUST HAVE, and what 
 
 most houses do not have, although they might 
 as well as not, viz. : two large rooms that 
 
 CAN BE VIRTUALLY MADE ONE AND WIDE 
 DOORS WHEREVER THEY CAN BE USED. The 
 
 reasons for having such rooms are, I. to 
 secure a reasonable feeling of breadth and 
 openness in the house. It cramps character 
 to be shut up in narrow spaces. II. To in 
 crease the amount of air ordinarily available 
 for breathing and withstanding the deleterious 
 influences of gas-light, furnace-heat, &e. III. 
 To give an available space for social diver- 
 sions, music, recitations, acting, and the cir- 
 culation of people at parties. It is surprising 
 how many palatial residences ire scattered 
 over the country, in which a large party is 
 reduced to a knot of small ones, where the 
 guests cannot find each other out, where two 
 couples cannot get through a door at once, and 
 where music played in one room, cannot be 
 heard or danced torin another. One reproach 
 justly cast upon America by Continental ob- 
 servers — that we are so sad in our amusements, 
 and have so little social entertainment but 
 eating and drinking, will perhaps be quicker 
 removed if our homes are made more generally 
 available for sprightly and intellectual diver- 
 sions. 
 
 §18. If a lot is too narrow 
 to admit of even the plan of F : g. 
 10, do not on that account give 
 up the advantages of rooms en 
 suite, and, above all, do not din ; 
 in your cellar, but submit at on;e 
 to the English basement plan, 
 and have your principal floor up 
 stairs, and arranged somewhat 
 like Fig. 1 2. Have a dumb-waiter 
 come up. two stories from the 
 basement kitchen. 
 
 §19. Before leaving this subject 
 of rooms en suite, let us consider 
 a moment the chimney question 
 as illustrated in Figs. 2 and 7, 
 
 Fig. 12. 
 
 Parlor. 
 
 Dining^ - Room where the chimney is put in the 
 rr.iddle of the house to save . 
 heat ; and in a much exposed 
 house in the country, such an 
 arrangement is desirable ; but it 
 is a pity to spoil the rooms. Why 
 
 not arrange like Fig. 13, though for our part, we 
 
 and Library.— 3 
 Closet.— 4 Hall. 
 —5 Dumb-waiter 
 in closet. This 
 can have a sink 
 in front of It. 
 
276 
 
 HOUSE 
 
 i Parlor. — 2 Library and 
 Dining-rqom.— 3 Pantry. 
 — 4 Dumb-waiter. — 5 Wa- 
 ter-Closet. — 6 Hall. — 7 
 Vestibule. 
 
 would put the chimney 
 on the outside, just as is 
 done in the city house, 
 especially as it is much 
 handier for the up stairs 
 rooms. It will be ob- 
 served that the arrange^ 
 ment in Fig. 7 not only 
 does such fatal damage 
 down stairs, but cuts the 
 closet accommodation up 
 stairs down to a mini- 
 mum. For the sake of 
 thus getting their chim 
 neys into the middle of 
 the house, and making 
 as few of them as pos- 
 sible, architects are con- 
 
 Fig. i 4 . 
 
 i Parlor. — 2 Dining- 
 Room. — 3 Library^ (best 
 put here for seclusion) — 4 
 Pantry. — 5 Water-Closet 
 and ' Lavatory. — 6 Dumb- 
 waiter — 7 Hall. — 8 Vesti- 
 bule. 
 
 Fig. 15. 
 1 Parlor. — 2 Dining- 
 Room.— 3 Rear Hall.— 4 
 Well for light. — 5 Library. 
 -^-6 Pantry. — 7 Water- 
 Closet and Lavatory. 
 
 stantly sacrificing the important considerations 
 We have named in § 1 7. 
 
 $ 20. Two rooms,, so arranged, being pro- 
 vided, add what else ycu please. For three 
 rooms in the midst of a city block, Fig. 14 
 seems the best arrangement, though Fig. 15 is 
 used a good deal for narrow houses. The 
 
 PANTRY IN EITHER FIGURE SHOULD BE LIGHT- 
 ED FROM THE CEILING BY A WELL 1 8 inches. 
 wide, extending the length of the ceiling and 
 following the outer wall to tl\e roof. By putting 
 the bath-rooms of the successive floors over this 
 pantry and the water-closets over the one on 
 the first floor, windows from all can open into 
 this well. Its opening through the roof should 
 be arranged as in Fig. 2 of our article on Ven- 
 tilation. The kitchen range should be un- 
 der the pantry, and its flue in the wall behind 
 the well will create an upward current that 
 will ventilate all the bath-rooms and closets. 
 
 $21. Back stairs, at least from the 
 Kitchen to the Second Floor, are very 
 desirable. In houses of fair depth provision . 
 can be made for them at the rear of the pantry. 
 § 22. In the country the other rooms can 
 be added on in a variety of ways. We append 
 a few designs, and will treat some generalities 
 of the exterior in connection with them. 
 
 PLAN OFPRINOIRAL FLODB 
 Fig. »6. 
 
 Fig. 17. (Perspective of Fig. 16.) 
 
HOUSE 
 
 277 
 
 Fig. 19. 
 
 Fig. 18. 
 We annex above, the chamber and attic plans 
 for Figs. i6,& 17, as their arrangement varies 
 so materially from that of the principal floor. 
 
 Fig. 20 
 
 § 23. Fig. 20 is for a basement Kitchen. 
 
 kitchen added, veranda in place of reception 
 room, and the whole thing changed from right 
 to left. 
 
 § 24. On a hill-side, or when there is no 
 room for kitchen, &c, on the principal floor, the 
 outbuildings of Figs. 20 and 21 couid be dis- 
 pensed with, and Fig. 22 used. A lift would 
 be needed in the dining room, and it should 
 be arranged somewhat as in Fig. 10. 
 
 § 25. The dimensions of Figs. 20, 21 and 
 22. differ so, that we append, in order, chamber 
 floor plans for each. 
 
 Fig. 21. 
 
 Fig. 21 is the same thing as Fig. 20 with 
 
 PLAN OF PHI NCI PAL FLOOR 
 Fig. 22. 
 
 Fig. 23. 
 
 Fig. 24- 
 
 "LAN OF CHAMBERS 
 
 Fig. 25. 
 
 S 26. For either Fig. 20, 21 or 22, an exte- 
 rior could be had with a little ingenuity from 
 either of the following figures. 
 
278 
 
 HOUSE 
 
 Fig. 26. {Perspective for Figs. 20 and 23.) 
 
 j» /J UK a COM SC. 
 
 Fig. 27. (Perspective for Figs. 21 and 24.) 
 
 Fig. 28. (Perspective for Figs. 22 and 35.) 
 
.HOUSE. 
 
 279 
 
 The exteriors Figs. 26, 27, and 28 were 
 for the three design^ Figs. 20, 21 and 22 in the 
 order named. We ' have purposely kept them 
 separate from the plans, to illustrate to what 
 a variety of exteriois the (virtually) same floor 
 plan may be adapted ; and also to impress the 
 
 Fig. 3o. 
 
 Figs. 30 and 31 are regarded as excelling 
 in effect and picturesqueness, most designs for 
 houses of the size. 
 
 contradiction of the notion sometimes held, 
 that a square house cannot be made into a 
 picturesque house. 
 
 Fig. 29 illustrates the same thing. It will 
 apply ito all the designs from Fig. 7 to Fig. 11 
 inclusive. 
 
 '■SfUUBltG,— 
 
 Fig. 29. (Perspective for any Fig. from 7 to 11.) 
 
 Fig, 31. , (Perspective for Fig. 30.) 
 
280 
 
 HOUSE 
 
 PLAN orPRINCIPAL FLOOR. 
 
 Fig. 3a. 
 
 PLAN or CHAMBER FLOOR. 
 Fig. 33a. 
 
 Fig. 33- (Perspective for Figs. 31 and 32.) 
 
 § 28. Figs. 32, 32a and 33 show more elab- 
 orate design, with suggestions for a large 
 number of "conveniences on one floor. 
 
 Figs. 34, 35 and 36 show a house something 
 of the same character, where the kitchen, 
 laundry, &c, are to go in the basement. (The 
 hints for these drawings were found in a house 
 by Mr. J. C. Cady.) 
 
 One of the good features in Figs. 31 and 34 
 is, that the billiard table does not impede the 
 free movement of people between any parts of 
 the floor outside of the billiard room. 
 
 § 29. We have so far, considered gener- 
 alities of interior arrangement. We now pro- 
 ceed to some details. 
 
 The rooms most used should, of course, be 
 put where the finest views are to be had, and 
 pantrys, closets* etc., should not be placed 
 where some other room might command an 
 improved outlook. •■>■ 
 
 § 30. Where there is room enough it is 
 well to have doors and.windows placed sym- 
 metrically; but they should always be carefully 
 located with reference to the furniture, by draw- 
 ing the positions and dimensions of the furni- 
 ture on the plan. Special care should be taken 
 
 Fig. 34- 
 
 1 Vestibule— 2 Hall.— 3 Parlor.— 4 
 
 Dimng-Roqm.— 5 Staircase hall.— 6 
 
 Pantry.— 7 Gentlemehs' dressing- 
 
 room— 8 Billiard room.— 9 Library. 
 
 so to place windows and doors, that drafts can 
 be had without going over beds and other fur- 
 niture ■ whose occupants would be exposed". 
 (See §§ 9 & 1 1 ) . Moreover, it is well to carefully 
 indicate on the plan (bearing in mind the con- 
 siderations just mentioned) the way each door 
 is to swing, as is done in Figs. 9, 10 & 1 1. 
 
HOUSE 
 
 281 
 
 Fig. 35- (Perspectiv 
 
 31. The hall. Let the doors be symme- 
 trically arranged and as large as possible, try 
 to use folding doors into the parlor at least. 
 For the reasons see § 17. A retrograde move- 
 ment has been made and it is. an exceedingly 
 good one by which the Hall, as of old, forms 
 
 one of the finest and, on occasions of ceremony, 
 most useful rooms in the house, connecting, 
 as it should, all of the principal rooms. Its 
 necessary height (if advantage be taken of its 
 upper stories gallericd) its stained glass in stair- 
 case windows and others, its open fire with ingle- 
 
 S.E.FULLERJB 
 
 Fig. 36. (Hall far Figs. 34 & J5-) 
 
282 
 
 HOUSE 
 
 side, (see § 36) so much read of but of late so 
 little seen, its high clock and comfortable settles 
 with high backs, sure preventative of draughts, 
 all tend to weave around it the glamor of 
 poetry until it becomes by its associations the 
 
 one room, the first and last tie of home when 
 the cares and vicissitudes of life necessitate a 
 separation. 
 Fig. 34 contains ground plan for Fig. 36. 
 
 fM.ttx.se 
 
 Fig. 37. 
 
 § 32. The staircase should usually be en- 
 . tered under an arch or arcade as in Fig. 
 36 and not run into the hall. The arrange- 
 ment of Hall and staircase, here suggested, 
 may appear extravagant, but in a well considered 
 plan is not so, as the pantry, china closets, etc., 
 can generally te placed under the landing or 
 immediately off it and a bed room can open 
 from the landing, as a high ceiling to these 
 generally small offices is not desirable. Again 
 by the use of a galleried Hall and properly 
 grouping the rooms around it, advantage is. 
 
 taken of floor space that is lost in a badly con- 
 sidered plan by useless passages often dark.* 
 
 § 33. A massive staircase going lip in a 
 large bold curve eras in Fig. yj, around two or 
 three sides. of a rectangle, with landings, is a 
 fine thing and can be made of great effect. But 
 a plain staircase at the end of a hall or in a niche 
 at the side is not a pleasing object and much 
 will be gained by placing before it a screen. 
 
 Fig. 38 is a suggestion, though it is too heavy 
 for a moderate sized house. 
 
 Fig. 38. 
 
 Fig. 39- 
 
HOUSE 
 
 283 
 
 Fig. 39 is 1 better for most places where it is 
 apt to be called for. 
 
 § 34. Staircases should always be of ample; 
 width with broad treads and low risers approach- 
 ing to the inclined plane as near as possible ; 
 the treads may be of stone, marble, brick or tile' 
 and these should never be covered withcarpetJ 
 Wooden ones may be, and padded to prevent: 
 noise. The handrail should be on both sides 
 broad and moulded, to accommodate itself to! 
 ' the hand and of convenient height, filled in 
 with turned balausters and intermediate strings 
 or they may be panelled. It is always desira- 
 ble to keep the lower portion of handrails 
 solid or with only a few ornamental perfora- 
 tions which help the sweeping. They are more 
 pleasant for, ladies using them, and oftentimes 
 prevents accidents to children. The landings 
 should be frequent and ample, and the handrails 
 always kept at the same level, even if newel 
 posts occur at landings, on which they 
 should always be placed, and not rest on 
 the steps. Good effect's may be obtained 
 from windows having, stained-glass being 
 placed on first landing as in Fig. 36 or by 
 arcades opening into conservatories etc. 
 Gas fixtures may be sometimes introduc- 
 ed on the newel post at foot of or on 
 landings, but is generally to be avoided 
 ' as it is liable ' to give a contracted look 
 to the staircase. Turned pendants and 
 strings continued 4 in ches underneath 
 stairs and formed into panels as a margin 
 for plastering are good, preventing the 
 bungling of the plaster cornice of the hall, and 
 the plaster from falling off as it is apt to, 
 sepecially at the junction with the outer edge 
 of the wooden string. See the underside of 
 the stairs in Figs. 36 and 37. The staircase 
 of the second floor may, as before suggested, 
 Oftentimes be embodied in the design of a 
 galleried hall, so as to be seen as a prominent 
 feature from the hall on the ground floor. , 
 
 § 35. Fireplaces. Of late years the open firer 
 place, has entered largely into ! the' living rooms 
 of American houses. They are always cheer- 
 ful-looking;, and serve as good ventilators. _ 
 
 They should never be relied on to sufficient- 
 ly heat a large room in an exposed situation.. 
 Avoid fireplaces in corners of living rooms, 
 they are ungenerous, as few can sit around 
 them ; and where it is possible, have your fire- 
 place large and high, so as to be able to burn 
 wood. On no account use the imitation of 
 wood by burning gas, if (not to Speak of 
 honesty) you value your health, and care for 
 the delicate colors of your furniture. Wood 
 is always quickly lighted, cheerful, healthful, 
 and if cedar is burned, aromatic, and has; 
 everything in its favor, providing the fireplace 
 is large enough. Hearths should never rest 
 on floor beams, but be carried on brick or tile 
 trimmer arches, properly supported, and bedded 
 in mortar, to guard against fire, the joists being 
 stopped short of the chimney breast, and 
 
 , ' / 
 
 carried on heavier beams past the flues at side 
 of fireplace opening. 
 
 § 36. Ingleside. The proper way to tho- 
 roughly enjoy a wood fire is to re-establish the 
 ingleside, which has of late justly found favor. 
 It is a nook, large bay, or arched recess in the 
 side of the room, capable of receiving a hooded 
 fireplace, of size ample enough to receive the 
 fire-dogs, back and other logs, on a hearth 
 raised four inches from the floor. Over the 
 opening' should be a shew-board for plate, and 
 at either side of the recess proper, a seat or 
 high-backed settle, lit' by small windows partly 
 filled with stained glass. See Fig. 61. 
 
 § 36. Bay windows' are, ''generally desir-' 
 able, especially in exposures adapted to 1 cli- 
 mate and scenery.. In the bed-rooms, deep 
 window recesses rnade by closets on each side 
 and provided with seats are "to be specially 
 recommended. 
 
 Ffe.40. 
 Fig. 40 is for a flat window. 
 
 Fig- 4 
 
 Fig. 41 can be used in connection with either 
 a plain window or a bay. 
 
 § 37. Kitchen. Don't have it so big that 
 everything will be out of cook's reach, and that 
 she will make it a store room ; don't have it 
 below ground if you can help it, because it js 
 difficult to supervise. 
 
 § 38. Attic bedrooms may be made very 
 valuable in country houses. They generally 
 command the best view. A high pitched roof 
 with a flat on top, leaves but little of the ceil- 
 ing exposed to the sun, and provides a good 
 garret for storage. See Fig. 42. 
 
 § 39. Angles. Keep the house as free from 
 angles as possible, each indentation or corner 
 on the foundation plan,' always occasions the 
 builder to add appreciably to his estimate. 
 
 Most of the hints that we find it practicable 
 to give for the other rooms are elsewherejn 
 this article, or in the articles on Degcjra- 
 
284 
 
 HOUSE. 
 
 tion, Furnishing, Warming and Venti- 
 lation. 
 
 So much for the general interior arrangement. 
 The details of interior finish, we leave till we 
 come to speak of construction, and now pro- 
 ceed to ' 
 
 EXTERIOR ARRANGEMENT. 
 
 § 40. It has seemed best to give designs 
 of exteriors in connection with their respective 
 plans, but we can readily refer back to them. 
 As the details of a house depend so much on 
 each other, they, of course, cannot be very 
 strictly classified. If it is to be among other 
 houses, its proportions can be high without 
 looking stilted. We have not attempted and 
 shall not attempt to give many hints regarding 
 the exterior of city houses, beyond suggesting 
 the absence of all ornament made up of purely 
 architectural objects that have no use, and ad- 
 vising the application, so far as appropriate, of 
 the principles given in the article on Decora- 
 tion. Even where good architects have at- 
 tempted wide departures from the stereotyped 
 city house, the result has Often been question- 
 able, and : it is dangerous for novelty to be at- 
 tempted by any but the most competent taste.* 
 
 § 41. Style. To persons about building a 
 house, almost the first subject considered is ; 
 "In what style shall I build ? " The question 
 of the so-called styles is fostered largely by 
 the books likely to be conned as an aid, and also 
 by the press in its descriptions of building lately 
 executed; and this question of style and the en- 
 deavor to embody the remains of a bygone age, 
 in which ail the necessary requirements of 
 modern life and climate were wanting, often 
 lead not alone to incongruity, but to bad plan- 
 ning and a positive dislike to the house as an 
 inconvenient home after it is supposed to be 
 complete. For instance, a window the same in 
 size and character as those lighting principal 
 rooms is seen lighting and almost occupying 
 
 * Accordingly as our treatment relates so largely to country 
 houses many of the designs and ideas needed in this article 
 have been found in " Villas and Cottages," by Calvert Vaux, 
 (New York, Harper & Brothers) from which by the courtesy 
 of the Author and Publishers, they have been taken. Figs. 
 *9i 34, 35, 36 and 51 to 60 inclusive are by Mr. Wisedell who 
 is the author of most of the matter on Halls, Staircases, 
 Fireplaces, Tnglesides, Chimneys^ Roofs, Windows, and the 
 entire department of Construction* His counsel, given at 
 Mr. Vaux's suggestion, has been a greet source of "aid and 
 comfort" in the preparation of this articla. Figs. 37 and 61 
 are from English sources. The rest of the figures (except g to 
 15 inclusive^ are by Mr. Vaux. 
 
 a small closet ; or because general features of 
 houses made a century or two aa;o were good 
 enough to be revived, some architects revive 
 with them the tiny panes of glass which were 
 never a matter of choice, but were merely the 
 largest they could make at the time. Style (in 
 the sense used above) never had an existence. 
 All we see of the ancients speaks olprogress in 
 civilization and adornment and why we of the 
 nineteenth century should go backward.to any 
 epoch and forget utility, and that too in pro- 
 gressive America, is a mystery. 
 
 § 42. The position a house has to occupy, be 
 it city or village, hill side, valley or rock 
 in the mountain, each requires a different and 
 distinct character in their several designs ; 
 blending them, as it were, into the scenery or 
 locality that they are to occupy and taking ad- 
 vantage of their best outlooks as regards the 
 scenery and, in cities, of the position for' cli- 
 matic influences. 
 
 On a level piece of land near the sea a far 
 better horizon view is obtained by elevating 
 the living rooms 4 or 5 feet, whereas on the 
 hillside among trees, thelowerthe house is kept, 
 (after attending to the ventilation of cellar) the 
 more will it appear to grow into its surround- 
 ings. 
 
 We now consider alphabetically the princi- 
 pal details of the exterior, in order that the 
 reader contemplating building may be guarded 
 against overlooking any that he may care for. 
 
 § 43. Arcade.^A recess on the outside of 
 a building enclosed by arches and railings. - 
 
 Fig. 43. 
 
 Where but a single arch is needed, it is called 
 a recessed arch. Fig. 44. 
 Arcades and recessed arches, if wisely in- 
 
HOUSE 
 
 285 
 
 troduced, always produce effective contrasts of 
 light and shade. ' These arrangements are to 
 be distinguished from porches and verandas, 
 both of which project. 
 
 Fig. 44. 
 
 Being protected on three sides, they are 
 preferable, in much exposed situations, to 
 porches and verandas, except where breezes 
 are more important in warm weather than 
 protection in cold. Arcades provided with 
 glass frames for winter, make well-protected 
 conservatories. The sashes could be made 
 portable. 
 
 § 44. Bay windows are well illustrated in 
 most of the exteriors already given. Fig. 45 
 shows a good arrangement for a, bay window 
 with a balcony on top. 
 
 Fig. 45- 
 
 The balcony could be fitted with sashes 
 to protect plants. t . 
 
 § 45. Balcony. — A projecting platform 
 from a door or window above the ground, 
 floor, illustrated over the bay in Fig. 17, over 
 
 the front door in Fig. 27, over verandas in 
 Figs. 26 and 31, and over the porch, veranda 
 and bays in Fig. 33. A balcony is frequently 
 supported like the one over the door in Fig. 
 27, on brackets from the wall instead of sup- 
 ports from the ground. 
 
 Carriage Porch. — See Porch. 
 
 § 46. Chimneys may be made effective. 
 Those in Figs. 28, 29 and 35 are worth noticing. 
 
 Fig. 46 
 
 Those in Fig. 46, are arranged for respec- 
 tively, six and five flues. 
 
 Fig- 47- 
 
 The one in Fig. 47, has ventilating flues 
 on the sides. 
 
 Chimneys should be carried well out from 
 the ridge of roof.but seldom intermediate be- 
 tween eaves and ridge. They admit of good 
 treatment if placed in outer walls. All chimneys 
 In such positions should have gables or ridges 
 carried behind them so as to prevent the ac- 
 cumulation of snow, (see back of chimney in 
 fig. 29), and this should be well studied in 
 designing all roofs. 
 
 All chimneys that occur in outer walls should 
 be built with an air chamber or space between 
 flue and outer walls similarly to the hollow 
 walls (see § 75 ). If this is done, the flue will 
 not become chilled and no difficulty will be ex- 
 perienced in causing it to draw, and the h eat will 
 be retained. All flues should be built square 
 12 inches by 12 inches, so that a circular flue 
 pipe of galvanized iron or baked clay may be 
 
286 
 
 ■HOUSE 
 
 used to carry off the products of combustion 
 and the_ angles in the left flue may be used as a 
 ventilating flue from the several rooms contain- 
 ing fire places. Openings for this purpose 
 should be made into the flue near the ceilingand 
 covered with a wire guard. (The ordinary re- 
 gister fronts are bad for the reason that they 
 have too much iron in comparison with the open- 
 ing and are consequently large and unsightly). 
 A heated flue forms the best known and most 
 reliable ventilator, still no two rooms should 
 have openings into the same flue on account 
 of probable difference of temperature in the 
 two rooms and consequent drawing in from 
 one of them of the deleterious gases that it is 
 desirable to be rid of. 
 
 Care should be taken to prevent any timbers 
 from being built into flues and ordinary flues 
 used for smoke should be pargetted and cored, 
 i. e. plastered with a tenacious cement and the 
 angles rounded off so as assist the exit of the 
 smoke and prevent the accumulation of soot. 
 
 § 47. Cupola, or observatory as it is 
 sometimes called, is illustrated in Fig. 31. 
 Taste and convenience both urge placing one 
 on a tower where practicable, rather than raising 
 it from the inside of the house. 
 
 On cupolas, exposed balconies in connection 
 with a smoking room, tea room, or it may be 
 a study, often add much to the exterior effect 
 of a house, as well as being a convenience. 
 This provided the house is sufficiently large to 
 warrant it ; as if not, it may become all tower 
 and no house. Many very charming treatments 
 of these features may be accomplished by the 
 proper use of tiles or shingles. 
 
 § 48. Dormers are windows projecting from 
 the roof. See Figs. 26, 28 and 35. They are 
 always picturesque when properly introduced. 
 
 § 49. Finials are upright decorations in 
 wood, iron or terra cotta surmounting the 
 gables of either roofs, dormers, or porches. 
 Sometimes their pattern is made continuous 
 with that of the verge-board. They are illus- 
 trated in their more recent treatment in fio-s. 
 29 and 35. 
 
 § 50. Hoods over doors and windows are a 
 great protection from the rays of the sun and 
 from storms. With a hood, the top sash can 
 
 be lowered several inches- without rain beating 
 in. They also are very decorative if judiciously 
 used. In Fig. 31, note the great hood over the 
 balcony which surmounts the porch, also the 
 one over the large window in Fig. 35. In a 
 plain house, a hood over the door, with sidings 
 running to the steps, is effective. See Fig. 48. 
 § 51. Ombras or upper logias opening off 
 one or at most two of the principal bedrooms 
 are very convenient as they give effective 
 shadows for exterior effects. See Fig. 35. 
 under right-hand gable. They should always 
 be covered by the main roof. A similar effect 
 ,may sometimes be accomplished by an open 
 balcony oVer a bay window or under the prch 
 jecting gable of a house. All these effects; 
 irequire very careful design or they may prove 
 inconvenient and unsightly. 
 
 § 52. Porch is often confused with arcade, 
 balcony, ombra and veranda. It properly desig- 
 nates a covered approach to a door. For il- 
 lustrations see Figs. 17, 26, 28 and 33. The 
 latter has a carriage-porch — such a convenience 
 at night and in wet weather that it is surprising 
 not to find in more general use. 
 
 § 53. Roofs, it need hardly be explained, 
 are very important features, both in effect and 
 convenience. There is great latitude for pic- 
 turesque effects which are often marred bythe 
 attempt to create too many features or breaks, 
 which tend to give a straggling and weak effect, 
 as though they were simply a collection of roofs 
 instead of a roof. Harmony of detail and as 
 far as possible continuity of eaves-line, except 
 it is broken by large gables or a tower, will pre- 
 vent this. For.the better shedding of ■ driving 
 storms, roofs should be always steeper than an 
 angle of 45 degrees (see Figs. 29 and 35 and 
 study the roofs and gables in the other de- 
 signs.) Note, too, the fact that in Figs. 26 and 
 28, the principal difference between two houses 
 of essentially the same ground-plan is in the 
 roofs. This feature is more seen (certainly in 
 approaching) than any other outside of ahouse. 
 
 A roof with the gable cut oft (see Fig. 6) 
 is called " hipped." See verge-board below. 
 
 Shutters. (See under § 107,) 
 
 \ 54. Ventilators are always desirable and 
 may often be introduced with great effect. 
 
 Fig- At. 
 
 Fig. 49. 
 
HOUSE 
 
 287 
 
 For a dwelling, tliey look better rather 
 nearer the gable-end of a roof than at the cen- 
 tre. In a stable, they are better where the 
 ridgepoles join toward'the centre of the build- 
 ing. The designs we have given or similar 
 ones can be adapted to the plan in the article 
 on Ventilation, which see. 
 
 § 55. Veranda is often confused with 
 Arcade, Balcony, Ombra and Porch. It is a 
 covered balcony on the first floor, and is il- 
 lustrated at the front in Fig. 6 & 35, at the 
 side in Fig. 33, and in the rear in most of the 
 other exterior views. 
 
 It should never be forgotten that the roof 
 of a VQranda inevitably excludes some light 
 from windows. It is therefore undesirable, 
 ordinarily, to have a veranda extend entirely 
 around a room, and, much more, around a 
 house. Sometimes this difficulty has been re- 
 medied by persons wishing the veranda to sur- 
 round a house, by having the veranda and, 
 consequently, its roof, made narrow. This 
 remedy is, if anything, worse than the main 
 difficulty. If a veranda is worth having at 
 all,' it is worth having so wide that a group 
 sitting need not be disturbed by a group walk- 
 ing, and that a hammock need not take up the 
 whole of it. Sometimes the difficulty is re- 
 medied as to the lower rooms, by haying the 
 veranda roof start from a floor higher than 
 the second. In crowded buildings like sum- 
 mer hotels, where much veranda room is 
 needed, this seems the best .plan, on the whole, 
 especially as during the summer season, what 
 light (and heat) this arrangement would exclude 
 from sleeping rooms, can well be spared. 
 
 The veranda of a private house should not 
 be less than ten feet wide, and in many cases 
 had better be thirteen — the usual length of 
 floor-planking. 
 
 § 56. Verge-board. — A decorated board 
 under the end of a gable. See Figs. 17, 28& 35. 
 § 57- Windows seldom receive the at- 
 tention in design that they deserve, and are 
 generally designed as though it was necessary 
 to keep them all alike, both in size and detail. 
 , This is a most fatal error, not alone for pictu- 
 resque considerations, but for convenience and 
 economy of space. , Windows should always 
 be adapted to the size and position of rooms, 
 and ingenuity and circumstances will suggest 
 many special arrangements. Windows in most 
 living rooms, unless carried to the floor, should 
 have sills of the right height to hold a book or 
 work-basket, and should go up to within at least 
 eight inches of the ceiling, so that the upper 
 sash may serve as a ventilator, and an expan- 
 sive airiness may be given to the room ; but 
 from the general clearness of the air and 
 brightness, of the sun, it is frequently objec- 
 tionable to have them filled entirely with plate 
 or other clear glass. Hence the prevalent 
 custom of closing blinds. 
 
 § 58. A much better method is to have 
 clear large glass in lower sashes up to 7 feet 
 from the floor, and the upper portion of glass 
 slightly tinted, cut and formed with lead bands 
 
 into designs and emblazoned with crests, or 
 figure subjects. Too much color should always 
 be avoided or they will appear tawdry. The de- 
 sign may be carried also down the sides of plate 
 glass,, but not at the top and bottom, on ac- 
 count of its weight needing the sash frame 
 for security. These points are illustrated in 
 Fig. 51, which is a suggestion for an ordinary 
 
 Fig- 5i- 
 window with a mullion. (Of course this un- 
 symmetrical design is not intended for an 
 actual window, but merely to illustrate the 
 points under consideration.) The upper sashes, 
 protected by the hood, are intended to be. hung 
 on centres ; the lower sashes (one shown witn 
 lead ornament at sides, the other without) are 
 arranged with weights and sash cords, all on 
 one side, so as to keep the mullions thin. 
 Other forms of windows will be found in the 
 accompanying perspectives of houses, adjusted 
 to suit varying? conditions. (See especially 
 
 Fig. 52. 
 Plan for pulley boxes, sill, &c. 
 
 Figs. 6, 17, 29, 35 and the bay in 61.) It will 
 be noted that very few of these windows are 
 of the same size or design. 
 
 § 59. Double glass may be used in a single 
 sash, if it is rabetted on both sides (Fig. 53); 
 this forms an air-space, valuable for deadening 
 street noises ; also preventing loss of heat. 
 
 § 60. When windows open on to lawns 
 or balconies and are used for egress, good 
 head room should always be allowed by using 
 
288 
 
 HOUSE 
 
 a travelling head in the sash frame ; but in 
 positions where this is not practicable, French 
 casement windows should be used, their sashes 
 being hung similarly to doors ; and if the pre- 
 cautions are taken in the make of frame and 
 sash that are taken in France and Canada, the 
 ill name they have would speedily vanish. In 
 Montreal and Quebec, where the seasons are 
 far more severe than here, they are generally 
 used, but always have a small groove in the 
 frame and centre of sash going all round; 
 
 SILL 
 
 Fig- 53- 
 Plan of French Window. 
 
 thus, if water should drive 
 
 in, it will find a channel 
 
 prepared to carry it away, 
 
 — this is also well to do 
 
 in the bottoms of sashes 
 
 that are hung, and in the 
 
 sills. If this is done, no 
 
 more complaints will be 
 
 heard of wet driving in. 
 
 Fig. 54. Outer sills, too, should be 
 
 Section of French Win- grooved, to prevent the 
 
 dow. mass of water falling on 
 
 windows running down and streaking the 
 
 paint. 
 
 § 6i. Another form of window, executed 
 in the Brooklyn Park, is one with large 
 sashes, from 6 to io feet long horizontally, 
 filled with glass, leaded in or stained or with 
 figure subjects, arranged with wheels and 
 balanced so as to travel easily in the frame. 
 The blind is arranged in a similar manner ; 
 these slide either down below the sill or up 
 into the head. The space occupied by such 
 a long window should be divided by turned 
 columns, with cap-band and base ; thus an 
 appearance of freedom is given to a room, 
 and such a window is very desirable in loca- 
 tions where good scenery is to be had. 
 
 § 62. If extensive views are to be had in 
 positions where it is not desirable to have 
 windows, from proximity to the necessary 
 offices, or for lack of furniture space, a window 
 or panel formed of one clear sheet of glass, 
 and arranged with a frame similar to a picture 
 gives a pleasant effect. By its means an ever- 
 changing landscape may be obtained. This 
 should never be attempted except the scene 
 be free from active life. 
 
 §63. Sasnes can be arranged on centers, to 
 swing horizontally or vertically. The horizontal 
 is a good method when applied to the small upper 
 sashes of mullioned windows. (Fig. 51.) They 
 serve as ventilators, and should be arranged so 
 as to open with the bottom out, to prevent the 
 
 rain driving in. The vertical method can be 
 used occasionally in sheltered positions, as 
 almost the whole of the window may be thrown 
 open, but this is fatal to any arrangement of 
 blinds except when the walls are very thick, 
 
 CONSTRUCTION. 
 
 / Stone and Brick houses. 
 
 § 64. Getting a dry foundation. — After 
 trie site of a house has been chosen and the 
 p.an determined on, before a foundation stone 
 is laid the whole area and one foot outside the 
 extreme limits of the walls should be excavated 
 (whether there is to be there a cellar or not) to a 
 depth of 12 inches beloiy the bottom of the 
 intended foundation and the whole area cover- 
 ed with a good concrete formed of 2 parts of 
 sand, 4 of broken stone in about I \ inchcubss, 
 and 1 of good cement, with sufficientwater ad- 
 ded to make it a fluid mass. This is to be 
 evenly spread over the whole area and trowel- 
 led off with good cement. Where cellars are 
 desired, this will form a good floor. 
 
 § 65. Sub-Drain. Should the subsoil show 
 any signs of saturation, or be filled in, it is 
 well to lay a course of agricultural tile of 2 
 inch diameter under the concrete before it is 
 spread. (If the house is over 30 feet wide 2 
 lines should be laid.) These should be laid to 
 a fall and connected with the drainage system. 
 Where the houses have a sandy or gravelly 
 subsoil these should be invariably laid. This, 
 if properly done, will prevent dampness and 
 the deleterious effects of surface water . or 
 drainage from being sucked under the house 
 as is often the case, when it is heated. It has 
 been the cause of houses being unhealthy, 
 especially in cities where noxious exhalations 
 from gas and sewer pipes are continually being 
 drawn in. 
 
 § 66. Foundation walls. — After laying the 
 concrete under the whole area, the foundation 
 course of good size, and» spreading at least 6 
 inches on either side of wall, is to be laid of 
 large stones well bedded. On this the wall below ■ 
 ground level is to be built of fairly squared stone 
 well primed up with small pieces of stone and 
 well grouted with liquid mortar so as to make a 
 solid wall. The outer face of the wall against 
 which the earth will be filled in should be trow- 
 elled with' good hard cement % inch thick and 
 it should be allowed to set hard before the 
 earth is filled in. By these means, and reason- 
 able ventilation,, a perfectly dry cellar will be 
 obtained. 
 
 \ 67. Damp-course — At the level of the 
 ground or just under floor joists, either a course 
 of slate laid as if on a roof, breaking joint and 
 bedded in cement, or a layer of asphalt or 
 some one of the several vitrified damp-proof 
 courses should be used. This will prevent the 
 moisture rising up into the walls by capillary 
 attraction, rotting the floor joists, etc., and en- 
 gendering the growth of wet rot. (See Fig. 58.) 
 
 § 68. Cellar under Hall. In extremely cold 
 
HOUSE 
 
 26$ 
 
 places it is well hot to have a cellar under the 
 main hall of the house, but an arrangement of 
 flues conveying 1 the smoke and lost heat from 
 the furnace under the floor, and in brick or 
 stone houses 3 feet up the side walls, of the 
 hall. The floor being • of tile will become 
 gen% heated. If a cellar is desirable under 
 the hall, the flues may be formed of concrete 
 or c Tiel lime patent blocks, carried on rolled 
 iron beams. This method of heating has been 
 found in- the northern countries of Europe 
 in all the remains of villas where the Romans 
 founded settlements after the conquest. If 
 the halliis wanned, from its generally central 
 position most of the house will be benefitted. 
 
 § 69. . Laying stone.— In cities the use of 
 stones for face work, base course, sills, jambs, 
 window and door heads, and ornamentation, 
 is very desirable, providing the stones are laid 
 on their quarry beds '(z. e., with the grain run- 
 ning horizontally), and are of good size in the 
 wall. The pernicious effect of standing thin 
 4 inch stones on end is already seen in many 
 brown stone fronts in New York and in cities 
 where it has been done, and in a fewyears will 
 be still more apparent from the frost entering 
 the stone and throwing off the laminated sur- 
 face and from the erosions of the elements ; 
 for if water will carve its way through masses 
 of stone laid as nature formed them, now much 
 sooner must we expect to see its effects from 
 a defiance of natural laws. 
 
 §70. In the country, it is generally found 
 possible, either from boulders or from local 
 quarries, to obtain a good enduring stone for 
 walls. _ The rougher uneven colored parts of 
 this may be used for the foundation and wall- 
 ing up to ground level, and the picked stone of 
 even color and texture can be reserved for the 
 portions above the ground or up to the second 
 floor which may be wood or shingled similarly 
 to that shown at fig. 29 the lower part of which 
 is supposed to be built of brick. 
 
 § 71. Base-course. About 12 or 18 inches 
 above the first floor joists, it is generally better 
 to set the wall back 2 or 3 inches as a plinth or 
 base course. This may be formed with a row of 
 bricks set on edge with the outer angle splayed 
 or chamfered off or it may be of stone similarly 
 worked and bedded with equal beds in long 
 lengths. (See Fig. 58) 
 
 § 72. Walls are generally erected 20 
 inches thick and they should be built of stone 
 picked of an even color laid either with ran- 
 dom Joints or coursed rough ashlar or with 
 angular beds. This last is the most expensive, 
 although if stones of another color and of suffi- 
 cient size be used for door, window, jambs, 
 and at the corners in angular bedding, it has a 
 very good effect, otherwise it will look weak 
 and unstable. AU : stone used 'for face work 
 should be left free from tool or drill marks 
 which destroy the evenness of" surface and 
 color, and should not be too evenly trimmed 
 on the surface, as the rougher the face, if free 
 from tool marks, the greater the diversity of tints 
 value from the shadow creating. If the stone 
 19 
 
 be dark grey, red bricks may be used as a trim- 
 
 Fig. 55- 
 Random Rubble Ashlar with brick quoins. 
 
 ming in a variety of ways, at all the openings 
 and angles. Strings (i. e. horizontal lines) of 
 
 Coursed 'rough ashlar. 
 
 brick either : Iaid:flat or vertically (See Fig.. 55) 
 may connect windows, &c, and so bind the work 
 
 Irregular Ashlar, 
 bedding. 
 
 •57- 
 Coursed quoins. 
 
 Corner in angular 
 
290 
 
 HOUSE 
 
 together ; for if a different material without 
 strings be used as a trimming, the effect of 
 windows and doors is likely to be lonely and 
 spotty. 
 
 § 73. On houses of this character, where the 
 winter is not too severe, ivy may be.introduced 
 and is desirable. Its glossy foliage climbing 
 over the roughened surface of the stone softens 
 it, and makes a beautiful contrast with the grey 
 and red of the stone and brick. 
 
 § 74. Brick -walla. — A house can be built in 
 cities generally of a good, local, sound and hard, 
 well burnt brick picked for face work so as to 
 obtain an even color ; or if a finer face is de- 
 sired, either Baltimore or Philadelphia pres- 
 sed brick for red, or Milwaukee brick for yel- 
 low, may be used ; and it is hoped that where 
 they are used in houses built to remain, the 
 pernicious use of half bricks as a fronting and 
 the loss of bond (2. e. mutual support by inter- 
 lacing) occasioned thereby will not be allowed. 
 It should be abandoned, if not for honesty's 
 sake, at least on account of the future. Brick 
 walls for external use should never be less 
 than 12 inches thick. 
 
 § 75. Hollow Walls should be 8 inches 
 of outer wall, 3 inches space and lastly 4 inches 
 
 MORTAR JOINT 
 
 SLATE 
 MAP COURSE 
 
 Fig. 58. , 
 Section showing proper arrangement of Hollow Wall etq. 
 
 of brick, well tied together with purposely made 
 tarred or galvanized iron ties higher in the 
 centre so that the water may not be able to find 
 its way from wall to wall over the ties ; for this 
 reason slate ties or brick laid as ties are objec- 
 tionable and should never be used. If from 
 motives of economy it is undesirable to build a 
 hollow wall all around the house it should be at 
 least on the side most exposed to storms. 
 
 § 76. In building hollow walls, care should 
 be taken to leave openings in the base of the 
 walls'so that the air chamber maybe cleared of 
 the refuse mortar that is likely to fall in during 
 the building of wall, or it may otherwise become 
 a reservoir of dampness. After they have been 
 throughly cleared, the openings should be built 
 up to prevent the ingress of vermin. 
 
 § 77. Purring Walls. — Brick or stone 
 walls of houses are better conductors of 
 heat than wood, and are, if permanently oc- 
 cupied, cooler in summer and warmer in winter. 
 Outer stone walls with interior plaster directly 
 on, have, however, the disadvantage that they 
 collect the humidity from the atmosphere 
 which is condensed on the inner face of the 
 wall, rendering the rooms unhealthy, and 
 damaging the furniture and paper hang- 
 ings. Hence the necessity of hollow walls 
 and also for furring out or leaving a ventilating 
 space between wall and plaster. This is 
 generally done by nailing strips 2 in. by I on 
 wooden bricks or plugs built in the wall, and 
 laying the lathing for plastering on these. 
 
 § 78. Ornamental brick work. — Good 
 effects in city buildings may be had by brick 
 corbeling out and the use of moulded bricks in 
 strings, lintels, jambs of doors and windows, cor- 
 nices, chimneys, etc., and some good, evenly, well 
 burnt bricks such as the Collamore brick may 
 be carved and in panels and strings will have an 
 exceedingly harmonious contrast if nothing 
 
HOUSE 
 
 291 
 
 but brick be used. This is now being done 
 largely in England. The carving has to be 
 well studied in low relief to adapt itself to the 
 material, the brickwork being built up with 
 ordinary jointing like the other work, and 
 carved when the mortar has set. 
 
 This carved brickwork may be seen on a 
 house by Mr. Wheeler Smith in 57th St. 
 between 5th and 6th Avenues, New York, 
 and some other good use of brick on a Mis- 
 sion building (also by him) on 35th between 
 1st and 2d Avenues. There should be 
 more of it. Its beauty is in its shades and 
 color, which the woodcut cannot give. 
 
 §79. Pointing up of ! all brickwork should 
 be with a neat trowel-struck joint while 
 it is being built, because of the mortar going 
 the whole depth of brick. (See Fig. 58 at 
 right upper corner). It is" the stronger and 
 more weather-proof joint, for if the joints are 
 raked out in the usual' manner and pointed 
 up after the walls are all built, and it is not 
 very carefully done (which is almost an impos- 
 sibility) the frost is likely to get in any cavity 
 that may be left and throw or loosen the sham 
 pointing. Moisture is then allowed to creep 
 into the wall and slowly but surely ruins it, 
 causing in some cases the disintegration of 
 the face of brick. White tuck pointing and 
 other fancy jointing which protrudes beyond 
 the face of the brick should- never be used as 
 it will not stand the frosts prevalent in the 
 Northern States. 
 
 § 80. Cement in pointing red brick is most 
 desirable of a dark color, and may be readily 
 formed either with black Munich cement or 
 Indian red pigment mixed with ordinary mor- 
 tar. Also the dark moulding sand obtained from 
 iron founders, if mixed with a good cement, pro- 
 duces a very pleasing, dark colored, durable 
 mortar that harmonizes well with most of the 
 red bricks used. 
 
 §81. Stone courses, jambs, etc. Good 
 effects can be had from bands of colored stone 
 in base courses, cornices, moulded, strings, 
 jambs, and window and door heads built in 
 with the bricks, the several features being de- 
 signed to accommodate themselves to the 
 heights of certain courses of brickwork so 
 that they may be discontinued, if thought de- 
 sirable, without interfering with the bond of 
 brickwork. In the use of brick and stone, 
 glaring contrasts of color should be avoided, 
 as they tend to divide the building into small 
 layers, or panels as the case may be. Blue 
 stone, brown stone, and often times local rough 
 stones will blend in with the color of the 
 bricks, and a modest and unpretending result 
 will.be attained. In large pretentious build- 
 ings, stone as light as Ohio may be blended 
 with brick. With good judgment and proper 
 massing it will be satisfactory, but it should 
 never be attempted in a small house. 
 
 § 82. Pipes, doors, etc., in walls. In a 
 brick or stone house, provision should be made 
 for all gas and water pipes by leaving a 
 chase or channel in the wall, and if the house 
 
 is at all large, they should be provided with a 
 proper shaft so that they may be readily at- 
 tended to, without tearing up wood work to 
 hunt for a difficulty. In all cases where 
 pipes are exposed to danger of freezing they 
 should be either boxed up with sawdust or 
 covered with incombustible felt. Sliding or 
 boxing shutters and doors should also have 
 their proper provision in the walls ; a want of 
 thought in these small particulars not only 
 creates considerable cost but mars the best 
 rooms in the house. 
 
 II. Wooden, Houses. 
 
 § 83. The same general principles of ex- 
 terior apply to all wooden houses, however 
 great may be the apparent difference in out- 
 ward design at their completion. A much 
 greater freedom of grouping and massing of 
 features may be attempted than in building 
 with stone or bricks. 
 
 § 84. Foundation and base. After the 
 excavation and preparation of a concrete bed 
 as before described in § 64, the foundation 
 and cellar walls are built to the height above 
 the proposed finished grade line that the posi- 
 tion or site of the future house demands. A 
 damp-course (§ 67) of slate or asphalt is laid 
 under the ground floor joists and they are well 
 pinned up level, and the spaces between built 
 up with stone to the floor line, so as to prevent 
 vibration of the whole frame, which is often 
 occasioned from a want of this precaution. 
 
 § 85. Frame. On the joists go the chesnut 
 or pine sills, carrying the pine corner posts. 
 These are the full width of sill and are ten- 
 noned in and pinned with hard wood. These 
 corner posts receive the plates or heavy beams 
 carrying the upper floors and roof, with filling, 
 in studs for outer walls and partitions, which 
 should be of pine, but may be of spruce, and 
 are also framed or notched into the sill and 
 plate. These are diagonally braced, and if the 
 floors are high they are also strutted with short 
 pieces put between studs' horizontally. All the 
 necessary openings for doors, windows, &c, 
 are left with double studs where large timbers 
 are not required. 
 
 § 86. Covering. The outside of the frame 
 is first covered with inch boarding laid diag- 
 onally, and on this is put felt, paper or other 
 waterproof material. Sometimes cleats are 
 nailed midway between the studs and inner 
 laths, and plastered one good coat. This 
 method is more expensive, but is very desirable 
 on account of the two air spaces, which con- 
 duce largely to the warmth of the house. Then 
 comes the false frame forming the finished 
 corners and defining windows and other fea- 
 tures of the design. This should never be 
 less than 5 inches wide. The spaces left may 
 be covered with tiles; cut and plain shingles 
 of cypress, cedar or pine soaked in oil slightly 
 stained ; or with weather boarding not over 5 
 inches wide, it being desirable to obtain as 
 
292 
 
 HOUSE 
 
 Fig. 60. 
 Framing and various styles of covering for wooden houses. 
 
 many horizontal lines as possible in a building 
 without giving it a weak or wiry effect. 
 
 There are other methods of covering the 
 outsides of houses, such as the four following-: 
 
 \ 87. Concrete slabs with moulded orna- 
 ments, which may be had in a variety of colors, 
 and good combinations obtained. They are 
 screwed directly on to the studs. In the gen- 
 eral plan, the dimensions of the slabs must be 
 considered. Examples of this work were on the 
 New Jersey buildings at the Centennial Ex- 
 hibition. 
 
 {! 88. Brickwork filling, in patterns, may be 
 •employed between the timbers. In this 
 case the timbers should be of hard wood 
 and grooved to receive the bricks. This 
 filling is not to be recommended in positions 
 much exposed to moisture, as the bricks arg 
 apt to absorb it and rot the timbers. 
 
 1 89. Plaster filling can be spread on a 
 background of reeds, or " wattles," which 
 should have the bark on, so that the moisture 
 from the plaster will not expand the wood 
 and throw things out of shape. This filling 
 is best in coves and other positions not much 
 exposed. Intaglio decorations may be scraped 
 in the plaster, as shown in the cut, and 
 
 afterwards colored. Very pretty effects can 
 be had by sticking necks and bottoms of 
 bottles into the damp plaster so as to forjn 
 patterns. These can be arranged either in arbi- 
 trary patterns or to represent flowers or plants 
 cut in the plaster. The play of light on many- 
 colored glass so exposed is often very beautiful. 
 
 I90. Sgraffito is a modification of plaster-fill- 
 ing, where layers of different colors are,, 
 put on, and the scratching made deep enough 
 to reach the various colors as desired, just 
 as cameos are engraved. Specimens of this,» 
 centuries old and still in good condition, are 
 to be seen in Italy. 
 
 §91. The two foregoing methods are almost 
 untried in this country. But they are suc- 
 cessfully used in England, and there is no 
 reason why they should not be here. 
 
 g 92. Rough-cast — plaster with gravel thrown 
 on it, is not unknown here, but it is generally 
 used to cover the entire walls of inferior 
 buildings. Tastefully introduced in panels, 
 it could be advantageously used in good, 
 houses. It should not come, near to the 
 ground, as it would soak up moisture. 
 
 893. Roofs may be covered with flat tiles, 
 nailed or plugged on battens, and well plas- 
 
HOUSE 
 
 293 
 
 tered on the underside in lime and hair to keep 
 out weather. Slates, if of good quality and 
 color, such as Pennsylvania black, or Vermont 
 green or red, are pleasing. They should be of 
 small size and to be waterproof, laid with a lap 
 of at least 3 inches of the first slate under the 
 third, and secured by copper or composition 
 nails. Slates of different colors in bands or 
 diamonds, and all fancy slating should be care- 
 fully and judiciously used, as they generally 
 give an effect of the roof being in layers or 
 parts and destroy unity which is the first neces- 
 sity of a roof. For this reason, if any decoration 
 be desired, slates of similar color cut to an 
 agreable form will be found decoration enough. 
 Slates should not be used on frame houses 
 as they are apt to give them a stiff look and 
 seem out of place ; a cedar or cypress shingled 
 roof (painted if preferred) will last longer than 
 poor slate and can be made more effective. 
 
 JS94. Fainting of a wooden house is of 
 great importance. Every country house 
 should have at least three tints. This variety 
 costs but little more than monotony. The 
 trimmings of the roof and openings, and the 
 verandas, etc., should be of a color or shade 
 gently contrasting with the main walls. The 
 solid parts of the shutters should be of a third 
 tint not widely different from the first two, 
 and the movable slats of a fourth, much darker 
 than any of the others, as the effect of the 
 openings they cover is always dark, at- a little 
 distance, and if it be covered by a rightly 
 tinted shutter, the house will produce a feel- 
 ing as if it were without windows. {See 
 Painting and Pigments.) 
 
 INTERIOR FINISH AND DETAILS. 
 
 §95. Floors. Floor joists should always 
 be of the proper size to span the floor space, 
 with larger turning joists at all openings, and 
 double under all unsupported partitions. They 
 should be strongly cross-braced with 2 inch 
 by 2 inch stuff every five feet to make them 
 rigid. After this has been done, cleats are 
 nailed on the joists 3 inches below the floor line, 
 rough boarding is laid, and on this, deafening 
 formed of concrete or clay is laid. Hard 
 wood floors should always be of narrow boards 
 ^ to I inch thick and arranged with a square 
 border accentuated in design at prominent 
 points around the room ; and the spaces oc- 
 cupied by doors, windows etc., should have 
 separate designs and the border should not be 
 run into a bay. The centre space may be filled 
 in with flooring laid diagonal and square in dif- 
 ferent compartments, the whole making a 
 design. (See Fig. 36.) It should always be 
 considered as being covered with a rug on ac- 
 count of the difficulties of keeping floors in 
 good order, clean, and bright. Great difficulty 
 will be found if proper provision is not made 
 in laying the floor for expansion and contrac- 
 tion, as during the summer the joints will be 
 crowded up and irregular on the surface, 
 while during the winter from furnace heat 
 they will be wide open. 
 
 ^96. Ceilings should always be cross- 
 furred before lathing, largely preventing the 
 cracking and displacement of plaster ; and 
 side walls are usually furred off for lath and 
 plaster. 
 
 In the country and in small or cheap houses 
 avoid high ceilings and instead of the bare and 
 cold plaster expose the floor beams which 
 should be more carefully finished, allowing the 
 cleats and boarding supporting deafening to 
 be seen. In such cases use a large beam to carry 
 the general floor beams, instead of cross brac- 
 ing. 
 
 $97. Plastering a house always requires 
 the most careful supervision both in the pre- 
 paration and quality of the materials used and 
 in the lathing which is generally not sufficiently 
 supported or nailed and is often the cause of 
 cracks. The less hard finish on walls, the 
 better, and especially for surface decoration 
 the walls should be sand finished, which gives 
 texture to the work just as rough paper does 
 to a water color drawing. 
 
 §98'. Doors at the entrance should be of 
 liberal width, and are generally better if formed 
 of two leaves or doors. If it is possible, have 
 inner or vestibule doors, so that the outer door 
 may form a storm door, and fold back into a 
 panel arranged to receive it. The outer door 
 should always have small glass lunettes, to 
 light the vestibule, of a decorative form, pro- 
 tected by bronze or other screens. The door 
 of the vestibule should be treated as a screen, 
 and be almost all glass. Sometimes they are 
 protected with bronze or iron guards ; though 
 not usually. 
 
 g 99. Generally, doors leading to the principal 
 rooms are made too small. They should, if 
 hinged, never be less than 4 feet wide, in two 
 leaves, so as to admit two persons comfortably 
 on festive occasions ; if sliding doors, never 
 less than 6 feet wide. Bed-room doors should 
 always be large enough to allow furniture to be 
 easily received into the rooms. 
 
 (j 100. In the designs for doors there is great 
 room for improvement, by the introduction of 
 more panelling and surface carving in the solid 
 wood, and less of the objectionable, cheap, ap- 
 plied ornament stuck on to simple forms. Large 
 panels formed of thin veneer, arranged so as 
 to similate expensive woods, with poor mould- 
 ings and carving stuck on, are disagreeable 
 not alone as shams, but from their tendency to 
 destroy proportion. If reed mouldings or other 
 small ones are worked the entire length of the 
 style in the wood itself, and arranged with 
 butt joints (not mitred), a pleasing effect may 
 be gained. These are not any more expensive 
 than the mouldings generally in use, as the 
 mouldings may be machine-run. Panels, if in 
 one piece, should never be secured by nails in 
 door-frames, but allowed to have freedom for 
 expansion and contraction of fibre. In the so- 
 called hard wood doors, it is better with most 
 woods to make them of two thicknesses over 
 a pine core ; this prevents the buckling and 
 twisting of the door-frame. 
 
294 
 
 HOUSE 
 
 § 101. Cabinets or book-cases may sometimes 
 be placed on wheels between rooms, and serve 
 as folding doors. In a crowded library, for in- 
 stance, such an arrangement can be of great 
 service. The rolling book-cases would project 
 their own depth beyond those at each side, 
 and in folding back against them make an even 
 surface. 
 
 2 102. Sliding doors should be used where 
 doors are too wide to fold without using valuable 
 space in the room. They should have the best 
 fixtures that can be obtained, and be hung from 
 above on friction rollers, to relieve the rolling- 
 ways in the floor. This method of fixing may 
 be more expensive at first, but is reliable, and 
 will be found in the end the cheapest. 
 
 J 103. In the matter of ironmongery of doors, 
 good effects can be had, and strength added 
 to the doors, if strap hinges of wrought iron 
 be used, as they admit of much good decora- 
 tive treatment. (See Fig. 36.) Locks, bolts and 
 escutcheons are all necessities, and this being 
 the case, why should they be hidden instead of 
 being made valuable constructional ornaments? 
 Some improvement has been made in the 
 bronze-work of late, but from the want of plain 
 surface it appears cheap, suffering from the at- 
 tempt to obtain more ornament from a small 
 object than it is capable of properly giving. 
 
 § 104. Cornices should be always formed 
 of small mouldings and be free from applied 
 stucco ornaments. Ribs on the ceiling, if 
 introduced, should be kept very flat and be 
 continuous with the cornices, so as to appear 
 to belong to it, and where centre ornaments are 
 used let them be small, shallow and circular, or 
 square, plain and free from leaf ornament so 
 as to form the nucleus of color decoration if 
 any is to be used. See Fig. 36. 
 
 \ 105. Blinds and shutters may be comforts 
 but are frequently made a discomfort. Their 
 arrangement and material should be studied to 
 meet varied requirements. Outside window- 
 blinds are usually made light, and fall back on 
 the wall. For this reason they are very weak 
 if not tied at the angles with strap hinges or 
 angle-pieces. They should always be provided 
 for in the exterior designs, and this can be 
 readily done (see fig. 51) with little extra 
 expense, preventing their slamming and des- 
 truction. In the figure, the blind (thrown 
 open ) lies in an extension of the false window- 
 frame, and flush with it, so that the wind can- 
 not get between it and' the house, to slam it 
 to, and the weight rests on the sill. 
 
 1 106. They are often arranged inside, hinged 
 in two heights and folding into boxes arranged 
 to receive them. It is generally well to have the 
 portion exposed to the room when shut, panelled 
 so as to form part of the design of the window- 
 frame, unless the whole blind is needed to be 
 slatted. Blinds or shutters may also be arranged 
 as on plan, Fig. 52, in which they are shown 
 hung with cords and weights, like-sashes, and 
 jjoing down below the sill in two or three 
 "heights ; after they are down, they are covered 
 by a flap, and a small panel, the height of the 
 
 window^ swings around and covers up the sash, 
 cords, &c. They may be similarly arranged 
 to slide up into the head ; they may also slide 
 sidewise into pockets formed in the furring 
 off, or thickness of the walls, in a like manner 
 to sliding doors. In large houses, they may be 
 arranged to form a design, or have large 
 mirrors, and all the shutters in a room may 
 be arranged so as to close or open simulfen- 
 eously. In large rooms used for ceremony Or 
 public halls, this is sometimes desirable. ; 
 
 2 107. A movable shutter, either outside or 
 inside, may be formed of steel, iron or wood 
 slats, arranged to coil up over the head of the 
 sash-frame. This is sometimes advantageous, 
 as they may be formed into hoods by the use 
 of a stay-bar. 
 
 § 108. The iron-work of sashes and blinds 
 should be the best the market affords, as this 
 first expense will often prevent a great deal of 
 annoyance and ultimately greater expense: , 
 
 2 109. Awnings of striped canvas are desira- 
 ble in some positions, and often add much to the 
 cozy look of a house. They should always be 
 provided for in the design by pockets in the 
 head of the window, or they will' have a dis- 
 agreeable look when not in use, and soon be 
 destroyed for want of protection. 
 
 J 1 10. Screens. Japanese bamboo or wire- 
 gauze screens, both of which can be seen 
 through from the room but not from the outside, 
 unless the light inside should be greater, are 
 sometimes desirable. The sash-frame should 
 also be arranged for them. A pleasant screen, 
 and one that admits of good treatment, may be 
 formed of alternate turned and square strips 
 of wood, with turned filling-in pieces between 
 forming a series of small square openings. 
 These can be inserted during the summer 
 months, and are used in most of the cities of 
 eastern Europe instead of sashes. They give 
 air, and, if formed of hard wood, partial' pro- 
 tection to the room. The wood being, thick, 
 they cannot be seen through unless the ob- 
 server is directly opposite and on the same 
 level. 
 
 J 1 11. Wood finish. In the interior of a 
 country house, it will generally be found 
 cheaper to trim the rooms with the white and 
 red pine, well seasoned and free from sap 
 (i. e. dark bluish stains)not on account of actual 
 cost of hard wood but of the fancy price that 
 is generally associated with it in the minds of 
 builders. These are the most reliable woods 
 we have in the market ; standing changes of 
 moisture and temperature better than any of 
 the others. They however should seldom be 
 painted and never white; painting destroys 
 the beauty of the grain, which can be well 
 brought out with shellac and copal varnish, or 
 it may be slighty stained and varnished. If 
 not varnished, it soils very, easily and it is dif- 
 ficult to clean. External work should be 
 painted and never be varnished, as varnish 
 will not stand a season exposed. 
 
 \ 112. In the general design of mouldings, 
 care should always be taken to adapt them to 
 
HOUSE 
 
 295 
 
 Fig. 6i. 
 An English bining-Room. 
 
 the nature of the wood so as to bring out its 
 Color and. beauties of grain and this will usually 
 be accomplished by keeping them small and flat, 
 and grouping them so as to allow aplain surface 
 for better display of the wood. All mouldings 
 should have continuity and either lie against 
 or be received on wood. In general, -avoid 
 shewing the end sections of mouldings as it will 
 appear cheap if not carefully done. Do not 
 make the trimming thin, as it is apt to look weak 
 and wiry. Veneers of precious woods should 
 be used sparingly and as a background for the 
 general trim, in the same manner that you find 
 gold back "grounds used in the paintings by the 
 old masters. Never use them as a ground for 
 carving in relief or it will appear stuck on 
 and lonely. 
 
 J 1 13, Most of the hard wood in the market, 
 owing to rapid growth and consequent open 
 grain, is very apt to twist and be difficult to 
 keep in place ; hence, all mouldings should be 
 formed of small separate members, of even 
 grain, with a softer wood introduced to relieve 
 it- If this is not properly attended to, the 
 finish of rooms is apt to be a source of trouble 
 and annoyance from the shrinking, swelling, 
 splitting or chipping of the wood, no matter 
 how much care has been taken in the seasoning 
 and drying. 
 
 i. 1 14. The best seasoning that timber which 
 is to be used for joining can have, is to be well 
 wate'r-soaked and then sun-dried, the timber 
 standing with its grain vertical ; and it is well not 
 to rely on kiln-dried timber, in which the sap is 
 only dried up, and will surely swell and cause a 
 great deal of trouble as soon as the work is 
 affected by the change of climate. 
 
 g 1 15. Inlays are always appropriate and can 
 be readily done mechanically by any country 
 carpenter with a fret saw. The design should 
 be well massed and on thin paper which can be 
 pasted on a series of veneers of alternate color- 
 ed, wood each with paper pasted on to stiffen 
 it. The design is sawn out and the pieces 
 counter changed and applied to panels or 
 where it is desired. 
 
 1 1 1 6. In hard wood there is a great diversity 
 of colors, quality of grain and strength, and it is 
 advisable at the outset to form some plan by 
 which a variety may be introduced into the 
 living 1 rooms without creating too sudden -a 
 contrast. The following has been found desira- 
 ble. The vestibule and entrance doors of oak 
 relieved with wall panels of majolica tiles and 
 tiled floor. The hall staircase and gentleman's 
 room of black walnut carried to ceiling forming, 
 plaster panels for decoration, with floor of 
 cherry and black walnut. The library of oak and 
 black walnut in equal proportions, with floor of 
 maple and black walnut. The drawing room 
 of oak and root of ash, with black walnut 
 sparingly used and ebony columns, narrow 
 pine floor for carpet. The dining room and its 
 floor of oak with stone fireplace for wood fire. 
 §117- Fixed furniture. It is very desirable 
 to cover as much as possible of the wall space 
 and introduce in the general design of room 
 as much of the fixed furniture as possible, so as 
 to leave little for the decorator and upholsterer 
 to mar by incongruous details. The following 
 particulars may sometimes be left to the archi- 
 tect with more confidence than to the average 
 furniture maker. In the vestibule, a seat, and 
 provision for the doors etc., can be arranged 
 
296 
 
 HOUSE 
 
 nui\UArtm« wiiml 
 
 and the ceiling should be of wood, the frost 
 having great effect on hard finished plaster. 
 In the hall, provision should be made for wrap 
 chest, hats and coats, umbrellas and seats, not 
 forgetting the fireplace and a place for the 
 big clock. (See Figs. 36and37). In the gentle- 
 man's room, the necessary provision for 
 adjusting the toilet. The butler's pantry should 
 be provided with a hot plate, " a register or- 
 steam coil under a slate or marble slab," and in 
 large houses should have the butler's bedroom 
 with plate safe near at hand. The dining- 
 room may properly have a high wainscot with 
 buffet arranged for plate and wine coolers 
 designed to form a part of it, the upper 
 portion of wall panelled with a frieze of 
 wood designed to receive tapestry or hanging. 
 A large open fireplace may also form a striking 
 feature in this room as well as in the, hall. 
 Proper provision should be made in the 
 woodwork of all rooms for gas brackets, etc. 
 In the library, bookcases with provision for 
 handling every day books, books of reference, 
 desk, print drawers and pamphlet closets. The 
 space over and out of reach may be for objets 
 d'art, and any convenient wall space for maps, 
 which may be on spring rollers. Let there 
 be an open fireplace. The drawing room 
 has generally to be given to the decorator and 
 upholsterer, although by the proper introduc- 
 tion of such features as wood mantels and 
 chimney glass, arches at bay window and the 
 general arrangement of trimming around win- 
 dows and doors, the conventional decorator may 
 find some general leading lines defined, should 
 the architect not be employed in this very 
 essential particular. 
 
 gn8. Houses upon which thought has 
 been bestowed in their several details, have 
 been too often marred by the fashions of 
 the moment introduced in the decoration and 
 furnituije, by panderers to the prevailing taste. 
 One of the outgrowths of this is the mis- 
 named " hard wood finish " in houses built to 
 sell, where the necessary and unavoidable trim- 
 mings of doors and windows, together with 
 often one side of a door and the exposed sides 
 of shutters have been executed in a wood 
 costing a few cents a foot more than pine (pine 
 costs 6 cents : black walnut 8 or 9 cents but 
 the latter is a little harder to work,} and in 
 mouldings and applied ornament that do not 
 properly bring out the beauties of the wood. 
 
 ADVICE TO PERSONS ABOUT TAKING A HOUSE. 
 
 ?H9. Before taking a house, it is always well 
 to get the best professional advice obtainable 
 regarding its condition and value. Especially 
 is this the case where the house is a new one, 
 as such are so often built only to sell, and the 
 bad construction and materials are hidden 
 under a mask of fresh paint and meretricious 
 ornament, the newness of which soon wears off, 
 exposing its shams and entailing frequent ex- 
 pense and disturbance. 
 
 § 12a Houses that have been occupied 
 
 for a season, if built with poor unseasoned 
 material and bad workmanship, tell their- own 
 story from the shrinking of floor boards, im- 
 proper closing of doors, windows, etc., separa- 
 tion of door and window-frames from plaster, 
 sagging or sinking of floors and separation of 
 surbase, cracked plaster on walls and ceilings, 
 and "general bad ironmongery, together with 
 the offensive odors escaping from the bad 
 plumbing. 
 
 \ I2i. All thess points are readily seen iby 
 an ordinary observer, but the hidden difficulties, 
 such as insufficient depth and number of 
 floor beams, the want of constructional tim- 
 ber, and faults in the general method of build- 
 ing require a practiced eye to detect' them, 
 and for this reason a written report from an 
 architect thoroughly describing the condition 
 of the house may cause a reduction in the price, 
 should the would-be purchaser, for especial 
 reasons, still entertain the thought of buying. 
 TJnhealthiness of New Houses^— The 
 coincidence of moving into a new house and 
 soon having a doctor's bill to pay has frequently 
 been a subject of remark ; the cause often is 
 that the house is moved into before the walls are 
 dried. It has been estimated that 30,000 gallons 
 of water are consumed in raising a medium-sized 
 three-story brick-house ; and this can only be 
 gotten rid of by slow evaporation. A house 
 should never be occupied in less than three 
 months after the plaster is on and after fires 
 have been going steadily for a week, with ample 
 ventilation by doors and windows. No water 
 for drinking or cooking should be used from 
 new lead pipes, for at least one month after 
 the water has been otherwise used daily. 
 Even when pipes have been long in use water 
 that has been standing had better be run off be- 
 fore any is used for drinking or cooking. See 
 Brick; Chimney; Drain; Earth-Closet; 
 Fire-Place; Flue; Gutter; Lightning- 
 Rod ; Sewer ; Ventilation ; and Warming. 
 HUCKABACK — A coarse linen fabric orna- 
 mented with raised figures, and much used for 
 towels, etc. It has little beauty, but answers 
 very well for common household wear. 
 
 HUCKLEBERRY.— The best variety is 
 called the swamp huckleberry or blueberry ; it 
 is large, purplish-black, subacid, rich and juicy. 
 The common or high-bush huckleberry is also 
 fine. The common low-bush huckleberries are 
 called " cracker-berries " by Jersey pickers be- 
 cause when eaten they . crack in the mouth, on 
 account of their tough skin. They are smooth, 
 quite black, full of seeds, and acid. A better 
 variety of the low-bush is the sugar-berry J it is 
 sweet, bluish and has very small seeds. 
 
 HUNGARIAN 'WINE.— Hungary's rela- 
 tive facilities for wine-growing far exceed those 
 of any country in Europe. On an area of 
 125,000 square miles, Hungary annually pro- 
 duces (on an average) 500 millions of gallons, 
 whereas France, on an area of 204,000, reaches 
 about 700 millions of gallons. 
 
 These wines are grown under so many vastly 
 different conditions of soil, .latitude, altitude, 
 
HUNGARIAN WINE 
 
 HYACINTHE 
 
 297 
 
 and attendance that the result is a variety of 
 brands, unattainable by either France, Spain, 
 Italy or Greece. A distinct feature of the 
 wines of Hungary is their positiveness, their 
 body, bouquet and aftertaste, impossible to pro- 
 duce artificially. Of the several hundred dis- 
 tinct brands, we give a . general classification 
 and a short description of those commercially 
 most important. 
 
 Hungarians rarely mix their wine with water, 
 but rather drink wine, and water alternately 
 from two glasses. 
 
 I. Red wine : 
 
 r. Baltazeker. — A healthy table wine of 
 medium strength, (for a Hungarian wine) fine 
 taste and bouquet. 
 
 2. Budai, — (grown round Budd). The 
 Adelsberger or Budai-cream is warming (as 
 most Hungarian wines are) vigorous, slightly 
 astringent, with a deep, aromatic, extremely 
 grateful after-taste. Indisputably a tonic. 
 
 3. Egri. — (German Erlauer) a fiery, gene^ 
 rous very astringent wine, often recommended 
 in gastric disorders ; the highest quality is so 
 vigorous, that its effect reaches the pores in 
 les.s than two hours ; also a tonic. Of this 
 wine, there is also an " aszu," for explanation 
 of which term, see under Tokay below. 
 
 4. Karlovai. — (Carlowitzer) grown in that 
 portion of Slavonia, between the Save and 
 Drave rivers, which the Romans called Syrmium 
 on hills that were first planted with vines by 
 the soldiers of Aurelius Probus. Rich, gene- 
 rous, warming and aromatic to a degree. The 
 finest grapes are selected and left on the vines 
 or when culled, exposed to the sun until they 
 wrinkle, then hung over tubs until the juice 
 bursts the skin of the grape and this juice, ob- 
 tained thus without pressing, is collected and 
 boiled with wormwood (absinthe) and is sold as 
 " Carlowitzer Tropfwermutho" — a nectar that 
 Bulwer praises in one of his novels. 
 
 5. Matrai. — A heavy, rich wine, grown in 
 Northern Hungary round the Matra hills, very 
 much like good Port or Cyprus wine. 
 
 J5. Szegszardi, grown in the triangle formed 
 by the confluence of the rivers Danube and 
 Drave, on land abounding in iron ore. It has a 
 slightly mineral taste, and is recommended as 
 a tonic all over the country, agreeable in flavor 
 and of moderate strength. 
 
 7. Tetenyi (Tettinger) grown near Buda, 
 partaking of the qualities of Budai, (which see.) 
 
 8. ViUanyi, not as hot as some other red 
 wines of Hungary, of a most refined, insi- 
 dious taste, quite apt to ensnare the unwary. 
 
 9. Visontai, just astringent enough to make 
 it a piquant, delightful beverage, strong and 
 warming, and a first class tonic. A white wine is 
 raised in the same locality, which is made of 
 Muscat-grapes ; this brand is very high-flavored 
 and seems to be liquid fragrance : It is sold 
 under the name of " Visontai Muscatel." 
 
 II. White wine : 
 1. Magyarati. a very healthy and agreeable 
 brand, much like St. Gyorgy. 
 
 2. Menesi. — A brand of amber-color, neither 
 red, nor white, grown near the boundary of 
 Transylvania, on a stratum of aluminium, which 
 imparts to it a delicious tartness ; the Menesi 
 Aszu is a delicious sweet wine with just enough 
 tartness to make it piquant. It is very heady. 
 
 3. Neazmelyi.— (Germ. Nessmiiller) is a 
 lighter brand than any mentioned here, of 
 remarkably fine bouquet and taste. It is grown 
 just South of the Danube between Gran and 
 Comorn. 
 
 4. Ruszti,. grown about seven English miles 
 north of Soprony ;' (Oedenburg) dry Ruszti is 
 one of the noblest brands of white wine. Some 
 think it superior to the finest Burgundy^ red 
 or white. These grapes are also made, into 
 Aszu, of a dark amber-color. 
 
 5. St. Gyorgy (St. George) grown near 
 the boundary of Austria, about 13 English 
 miles from the battle-field of Wagram, is a 
 beautiful white table-wine of moderate strength; 
 there is also Aszu made of this wine. 
 
 6. Somlai (Schomlauer) is a superior white 
 wine, full of fire, bouquet and body. 
 
 7. Sopronyi (Germ : Oedenburger) grown 
 near the boundary of Austria, 40 English miles 
 S. E. of Vienna near the left shore of the lake 
 of Neusiedel ; a delicate dry wine, hot, rich and- 
 with an aftertaste, such as grapes, or pears 
 will leave on the palate, and so intense, that it 
 lasts until some other drink or food dispels it. 
 From select grapes of the Muscat vine planted 
 in this vicinity, the Sopronyi Muscatel Aszu 
 (see Tokay) is made, which is quite sweet, with 
 just the least touch of fruity acidity and a 
 delightful bouquet. 
 
 8. Szamarodner. — In nearly every feature a 
 relative to the Tokay ; valued as a dessert-wine. 
 
 9. Tokay. — Of all dry wines the richest and 
 noblest. Grown near the Tibisc river on the 
 left bank,, rather North. The finest grapes are 
 left to become wrinkled, and a bucket or more 
 are then pressed with the common grapes, thus 
 making the "aszu," which is of surpassingly 
 pleasant taste, rather sweet, generous, very 
 strong and soporific, ah excellent tonic for 
 those convalescing from typhoid fever and 
 kindred diseases. As an indication of the 
 body of this " king of wines," it may be 
 stated that the first dose is a teaspoonful. 
 According to the number of buckets of select 
 grapes used, the " Aszu " is called einbuttig, 
 zweibuttig, dreibuttig or vierbuttig, the last 
 kind being the highest. When these grapes 
 are hung over tubs, until the juice bursts the skin 
 (as in Karlovai above) the result is the celebra- 
 ted " Essenz Tokay " or essence of Tokay. 
 
 HUNGARY-WATER.— To one pint of 
 proof spirits of wine put one ounce of oil of 
 rosemary, and two drachms of essence of 
 ambergris ; shake the bottle well several times, 
 then let the cork remain out twenty-four hours, 
 after which stop it up tight. After a month, 
 during which time it should be shaken daily, 
 put the water into small bottles. 
 
 HYACINTHE. — This is the most popular 
 of all the garden-bulbs, and richly repays culti- 
 
298 
 
 HYACINTHE 
 
 HYDROPATHY 
 
 vation either in or out of doors. All new 
 varieties are raised from seed, but much care 
 and patience are required, and often not more 
 than six fine flowers will be found in a thousand 
 seedlings ; so it is best to raise them from the 
 bulbs, which can be obtained in countless vari- 
 eties at the florist's. In the selection of bulbs, 
 choose those that are hard, and solid, and sound 
 at the base. Size is no criterion, some of the 
 finest kinds being always large, and others al- 
 ways small, nor can any rule be given as to 
 the shape, some being quite conical at all times, 
 and others always spherical or flat. As a gen- 
 eral rule, choose medium-sized, hard, heavy 
 bulbs ; and avoid those which have the appear- 
 ance of throwing out many offsets. All hya- 
 cinths multiply rapidly by offsets ; and these 
 offsets should be planted by themselves in a 
 dry, sunny location. If they attempt to flower 
 the first spring, pick off the buds, for the root 
 needs all its strength ; but the next spring they 
 will flower well, and after that they can be 
 treated like grown-up bulbs. 
 
 In planting hyacinths, select a warm, sunny 
 spot in the garden, where the drainage is good ; 
 trench this about eighteen inches deep, digging 
 in a liberal quantity of well-rotted cow manure, 
 and enough pure sand to make the soil rather 
 loose. This being done, about the first of Oc- 
 tober plant the bulbs in lines or circles, as may 
 suit the fancy. The usual mistake in planting 
 bulbs is not setting them deep enough ; they 
 are often thrown out by the frost. Hyacinths 
 should be planted at least four inches deep. 
 A good covering of coarse manure and straw 
 should be laid over the bed about the first of 
 December, or just before the ground freezes 
 up. In the spring, about the first of April, 
 rake, off the straw. The bulbs will be found 
 already up ; the blanched stalks will soon turn 
 green, and an abundance of bloom will follow. 
 After the leaves have died down, if you have 
 fine varieties, it is best to take them up and 
 keep them in a dry place until the season'for 
 planting comes again. The general practice, 
 however, is to allow the bulbs to remain in the 
 ground, where, if undisturbed, they will bloom 
 year after year. 
 
 In growing the hyacinthe for winter bloom 
 in the house, a succession may be maintained 
 by planting a few bulbs every week from No- 
 vember until Christmas. Those first planted, 
 will bloom soon after New Year's, and a con- 
 tinuous bloom may be had until the flowers 
 bloom in April in the open air. They should 
 be planted in deep pots filled with a compost 
 made of one half coarse sand, one fourth rich 
 yellow loam, and one fourth well-rotted cow- 
 manure. Set the bulbs in this, leaving the 
 crown about half an inch above the surface of 
 the soil ; press the earth around the bulb, and 
 settle all by a good watering. Then set the 
 pots away in a warm, dark place, keeping the 
 soil moderately damp until the pot is filled with 
 roots, which may be ascertained by carefully 
 turning out the contents. Then bring them to 
 the light. The shoot will probably be an inch 
 
 high and pure white, but in a few days it will 
 become green, and grow with great rapidity, 
 the full bloom appearing in a few weeks. 
 Water liberally after the bulbs are brought to 
 the light. If a few drops of hartshorn, are 
 added to the water it will assist a full develop- 
 ment of foliage and flowers ; bone shavings or 
 horn scrapings will have the same effect, and 
 small bits of powdered charcoal mixed with'the 
 earth will impart great depth and brilliancy of 
 color to the flowers and a rich green to the 
 foliage. Hyacinths may also be grown in pure 
 silver sand, in moss, or even in clear rain-water. 
 Of the numberless varieties of the hyacinthe 
 the following are among the best : Double Blue: 
 Argus, Bonaparte, Envoye, Grand Vedette, La 
 Majesteuse, Laurens Koster, Lord Wellington, 
 and Orondatus. Single Blue: Amicus, Argus, 
 Baron Von Tuyll, Emilius, L'amie du Cceur, 
 Prince Albert, Orondatus, and Robert Peel. 
 Double Red : Acteur, Bouquet Tendre, Groot- 
 verst, Hecla, Josephine, Panorama, Rex Rub- 
 rorum, and Sans Souci. Single Red: Amy, 
 Charles Dickens, Mrs. Beecher Stowe, and 
 Porcelain Sceptre. Double White: A Ik Mode, 
 Anna Maria, Gloria Florum, Grand Monarque, 
 Miss Kitty, Sultan Achmet, Triomphe Blandina, 
 and" Violette Superbe. Single White: Anna 
 Paulovna, Blandine, Elfrida, General Cavaig- 
 nac, Mont Blanc, Paix de l'Europe, Victoria 
 Regina, and Voltaire. Double Yelloii": Bou- 
 quet d'Orange, Croesus, Due de Berry d'Or, 
 Goethe, Heroine, Louis d'Or, and Ophir. Sin- 
 gle Yellow: Alida, Jacoba, Aurora, Fleur 
 d'Or, Heroine, Lion d'Or, Prince of Orange, 
 Soliel d'Or, and Victor Hugo. 
 HYDRANGEA. — A genus of shrubbyiplani, 
 so called from their predilection for water and 
 from the calyx of some species resembling a 
 cup. One variety of the hydrangea grows wild 
 throughout Georgia and the Carolinas, and 
 others from Pennsylvania to Virginia ; but the 
 H. Ho%tensius (with pink flowers) is the vari- 
 ety usually cultivated. This is not hardy, and 
 consequently must be grown in tubs and win- 
 tered in the cellar. The soil should consist of 
 one part loam, one part manure, and one p"art 
 peat. One requisite fbr its successful culture 
 is shade ; if grown in the sun, the leaves become 
 burned and the plant does poorly. While grow- 
 ing, the plants must have a liberal supply of 
 water, and will wither at once if it is withheld. 
 The flowers are produced on the shoots of the 
 previous year. To flower profusely, it requires 
 to be well grown, and the leaves on young plants 
 are larger than those on plants three or four 
 years (3d. Cuttings of the wood or of the grow- 
 ing stems will root without difficulty ; those of 
 the latter make roots soonest, and if they are 
 then petted in rich soil they will grow very rap- 
 idly. Besides the Hortensius, \\\e.H. Japonica, 
 with blue and white flowers, is desirable. ■ ••;. 
 
 HYDROPATHY.— A system of treatment 
 of disease mainly or exclusively by the applica- 
 tion of water. Many of the advantages claimed 
 for the system by its advocates are purely im- 
 aginary, but there can be no doubt that it is of 
 
JrlYJJKUfHOBIA 
 
 HYDROPHOBIA 
 
 299 
 
 the greatest benefit in a large number of cases. 
 It gives a healthy stimulus to the nerves, brac- 
 ing them, and acting like a tonic and soother to 
 the whole system. It is likewise invaluable in 
 cases where the circulation of the blood is im- 
 paired; and it is nearly always beneficial in 
 cases of indigestion, nervousness, an impaired 
 constitution, a too full habit, or where the pa- 
 tient has been living too freely without taking 
 • much exercise. Having, under the head of 
 Bath, already noticed at length the different 
 forms of baths, and the great importance of 
 bathing, it only remains here to mention briefly 
 some of the forms in which it is employed as 
 a remedial agent. These are various. Besides 
 the ordinary bath and the shower bath, one of 
 the most common is the douche bath, in which 
 a single jet of water, varying in size from that 
 of a quill pen to the thickness of a man's arm, 
 is projected with great force, either from 
 above, below, or on one side, upon a particular 
 part of the body. The sitz'bath is* taken sit- 
 ting. Besides these there are the foot bath, 
 hand bath, etc. Sometimes when the patient 
 is sitting in a warm or tepid bath, cold water 
 is poured over the head and upper part of the 
 person. Pieces of coarse linen, saturated with 
 cold water, are also applied to the skin, and 
 covered over with dry cloths, and usually re- 
 moistened several times a day. The wet- 
 sheet packing is one of the characteristic fea- 
 tures of the system ; it consists in enveloping 
 the patient in a sheet wrung out in cold water, 
 and then covering him over with dry blankets. 
 The system of dietary and exercise that are 
 kept up at the water-cure establishments is 
 probably even more conducive to health than 
 the baths themselves. 
 
 HYDROPHOBIA. — This appalling disease 
 is caused by the bite of some rabid animal, 
 usually a dog or a wolf, though instances of its 
 communication by acatorahorse have occurred. 
 It would be useless to dwell on the symptoms 
 of the disease, because when once it is devel- 
 oped there is no known cure ; by the use of 
 chloroform and narcotics we may mitigate the 
 agony of the patient, but that is all. The great 
 thing is to remove the poison before it has 
 extended itself into the system. This is best 
 done by excision of the wounded part, care 
 being taken that every portion of it is removed. 
 When it is impossible to use the knife effec- 
 tually, a powerful caustic (nitric acid, or strong 
 liquid ammonia) should be applied freely over 
 the whole surface of the wound, so as to destroy 
 the effects of the poison. As the poison is not 
 very active, these means are usually effective 
 even when employed some time after the receipt 
 of the wound ; but of course all due haste 
 should be made, and it is well to keep washing 
 the wound with tepid water until medical aid 
 arrives. 
 
 ■ It is now conceded by all medical authorities 
 that many cases of so-called hydrophobia are 
 purely hysterical, being caused by the operation 
 of dread on a sensitive organization ; so it is im- 
 portant to know that not more than one case in 
 
 thirty of bites by mad dogs results in hydro, 
 phobia, even when the dog was unmistakably 
 rabid. , 
 
 Hydrophobia in the Dog. — The symptoms 
 are usually as follows :— The first, according to 
 Youatt, is a marked change of temper; the 
 naturally cheerful dog becoming waspish and. 
 morose, and the bold fondling pet retreating 
 from his master's hand as if it were that of a 
 stranger. On the other hand, the shy. dog 
 becomes bold ; but in almost every case there 
 is a total change of manner for several days 
 before the absolute outbreak of the attack, 
 which is indicated by a kind of delirious watch- 
 ing of imaginary objects, the dog snapping at 
 the wall, or, if anything comes in his way, 
 tearing it to pieces with savage fury. With 
 this there is constant watchfulness, and some- 
 times a peculiarly hollow howl, while at others 
 no sound whatever is given, the case being 
 then described as " dumb madness." Fever is 
 always present, but it is difficult to ascertain 
 its extent, on account of the danger of approach- 
 ing the patient; and with this (in contradic- 
 tion to the name hydrophobia) there is invaria- 
 bly an urgent thirst, which the dog is in such 
 a hurry to gratify that he generally upsets the 
 vessel containing the water. There is also ah 
 increased secretion of saliva, which becomes 
 thick, viscid, adhesive, and glutinous, and 
 clings to the corners of the mouth, whence the 
 dog makes furious attempts to detach it. This 
 is an early symptom in the dog, and can scarcely 
 be mistaken ; as soon as it appears he should 
 be shot, before the rabid stage is reached. It 
 is now a thoroughly established fact that 
 hydrophobia has no relation to the weather; 
 that, in fact, more cases occur in winter than 
 in summer. 
 
 Dr. John C. Dalton, of the New York Board 
 of Health, furnishes the following practical 
 rules which should be carefully attended to :— 
 
 1. A dog that is sick from any cause should 
 be watched and treated carefully until his re- 
 covery. 
 
 2. A dog that is sick and restless is an ob- 
 ject of suspicion. This is the earliest peculiar 
 symptom of hydrophobia. 
 
 3. A dog that is sick and restless and has a 
 depraved appetite, gnawing and swallowing 
 bits of cloth, wood, coal, brick, mortar, or his 
 own dung, is a dangerous animal. He should 
 be at once chained up and kept in confinement 
 until his condition be clearly ascertained. 
 
 4. If, in addition to any or all of the fore- 
 going symptoms, the dog has delusion of the 
 senses, appearing to see or hear imaginary 
 sights or sounds, trying to pass through a 
 closed door, catching at flies in the air where 
 there are none, or searching for something 
 which does not exist, there is great probability 
 that he is, or is becoming, hydrophobic. He 
 should be secured and confined without de- 
 lay. 
 
 5. In case any one is bitten by a dog whose 
 condition is suspicious, the most effective and 
 beneficial treatment is to cauterize the wound 
 
300 
 
 HYPOCHONDRIA 
 
 HYSTERICAL FITS 
 
 at once with a stick of silver nitrate, commonly 
 called "lunar caustic." The stick of caustic 
 should be sharpened to a pencil point, intro- 
 duced quite to the bottom of the wound, and 
 held in contact with every part of the wounded 
 surface until it is thoroughly cauterized and 
 insensible. This destroys the virus by which 
 the disease would be communicated. 
 
 HYG IENE. (See Health.) 
 
 HYPOCHONDRIA. — A disease character- 
 ized by extreme sensibility of the nervous sys- 
 tem, and bordering very closely on insanity, to 
 which it sometimes leads. The patient's ideas 
 are often of the most extravagant character, 
 and he generally believes himself to be suffer- 
 ing from some terrible and imaginary disease, 
 or to be much worse than he really is. He 
 may fancy that he is immensely tall or inordi- 
 nately small ; that he is heavy as lead or light 
 as a feather ; that he is composed of glass or a 
 lump of butter. Hypochondriacs are all ex- 
 tremely timid, and their fears are exercised 
 upon trifles, or are altogether groundless. They 
 dwell constantly upon their own sufferings, 
 and are usually morose, peevish, suspicious, 
 ■and frequently believe their dearest friends 
 to have designs upon their life. If not arrest- 
 ed, the disease becomes organic, and in many 
 cases developes into acute insanity with suicidal 
 mania. The causes of hypochondria are va- 
 rious, arising usually from an impaired condi- 
 tion of the nervous system, and especially from 
 derangement of the digestive functions. Men 
 of letters, overtasked students, and men of 
 business, and those whose naturally delicate 
 constitutions and ardent imaginative minds 
 have been abnormally stimulated, are the most 
 frequent subjects of hypochondria ; but it may 
 arise in the strongest persons, after profound 
 grief or other moral emotion, debilitating ex- 
 cesses of any kind, or the sudden suppression 
 of any habitual discharge. Those, too, who, 
 from want of occupation and a due amount of 
 exercise, acquire a luxurious habit, often fall a 
 prey to it. 
 
 Treatment. — The treatment must of course 
 vary somewhat according to the origin and na- 
 ture of the disease. In general, the important 
 thing is to withdraw the patient's mind as much 
 as possible from himself ; and for this purpose 
 change of scene and cheerful society should be 
 sought. The system should also be strengthen- 
 ed by tonics, and exercise in the open air. If 
 the disease arise from idleness and luxury, 
 then plenty of active exercise and a spare diet 
 are the proper mode of treatment. In all cases 
 the state of the digestive organs should be at- 
 tended to, and the bowels kept in a strictly 
 normal condition. 
 
 HYSTERICAL PITS.— An hysterical fit, 
 though generally a very innocent thing in its 
 effects, is yet sufficiently alarming when seen 
 for the first time. Though most common in 
 women of an excitable and ill-regulated mind, 
 it may occur in the most sensible and calm- 
 judging persons under sudden shocks, fright, 
 great' mental emotions, grief, joy, or anger; 
 
 The fit is often preceded by a feeling of faint- 
 ness and of choking, as if a ball were rising in 
 the throat, interfering with swallowing, and 
 even with speech. Then comes on a violent 
 fit of screaming and sobbing, mingled with 
 bursts of laughter ; the eyes are closed, the 
 breath is drawn with difficulty, the face becomes 
 red, . and the limbs, perhaps, convulsed ; the 
 throat is grasped violently, or the hair is torn, 
 or the hands or feet are beaten violently against 
 the ground. In fifteen or twenty minutes the 
 fit goes off, and the patient comes to 'herself, 
 having been more or less unconscious while' it 
 lasted. When a paroxysm threatens, loosen 
 each article of dress, lay the patient on the 
 floor without a carpet, and dash large quantities 
 of cold water into the face, to the extent of two 
 or three pailfuls if need be. A little water 
 merely sprinkled into the face only increases 
 the disorder, while large quantities, strongly 
 dashed, cut it short. No harm results^ hbw- 
 ever, if no treatment is employed. A dose of 
 valerian is a popular and excellent remedy. 
 
 Hysteria, of which the fits are merely ' a 
 transient paroxysm, is, as its name implies, 
 very frequently symptomatic of some irregular- 
 ity in the function peculiar to the womb, the 
 periodical secretion from that organ being 
 either deficient or in excess, irregular in its 
 recurrence, attended with difficulty and' pain, 
 or, as in many cases, morbid in its quality. 
 To some of these conditions the severe, pro-' 
 tracted or repeated attacks of hysteria are 
 generally to be ascribed ; but it may also be ' 
 caused by nervous irritability, vivid moral emo- ' 
 tions, anythingwhich excites the imagination, 
 especially disappointed love, jealousy, and vari- 
 ous excesses of body and mind. In very many 
 cases it is partly a desire of the mind, brought 
 on by improper self-abandonment to the power 
 of the emotions, and especially to feelings of a 
 painful character or of sexual tendency. 
 
 Treatment. — The principles of treating hys- 
 teria are threefold : I, to improve the nutrition 
 of the nervous system by .bringing the blood 
 up to its healthy standard, by a strengthening 
 diet, hygienic means, and the judicious employ- 
 ment of tonics ; 2, to remove all irregularities 
 in the menstrual or other functions, when they 
 are evident exciting causes ; 3, to act upon the 
 mind, by leading the patient to repress the first 
 emotional excitement by the force of will, and 
 to direct the attention to a different class of 
 objects, substituting a pleasant for a disagreea- 
 ble train of thought. After a paroxysm, tran- 
 quility of mind and habits of self-control are 
 the best means of preventing a return; any 
 disappointment, whether in love, business, or 
 other affairs of life, should, if possible, be re- 
 moved by the realization of the hopes. If mar- 
 riage be unattainable, the tendency to hysterical 
 attacks will often be removed by the change of 
 air and scene and habits resulting from a dis- 
 tant journey ; and a similar course is useful to 
 distfact the attention from other consuming 
 cares and persons which may act as predis- 
 posing causes. 
 
ICE 
 
 ICE-CREAM 
 
 301 
 
 I 
 
 ICE. — Ice is usually kept for immediate 
 family use, in refrigerators, which it is cheapest 
 to buy good. They should be seldom open- 
 ed. Two thicknesses of newspaper wrapped 
 around the ice before it is put into the recep- 
 tacle will make it last nearly twice as long. 
 Where a refrigeratqr is not at hr.nd, ice should 
 be wrapped in a thick blanket and kept in a 
 cool place. (See Coolers.) 
 
 ICE BAG.— A rubber bag, closed with a 
 metal clamp, to be obtained from druggists and 
 rubber stores. It is of the greatest convenience 
 where bruises, or any other ill, call for the 
 application of ice to the surface of the body. 
 
 ICE-HOUSES.— Whether dug out of the 
 side of a hill or in level ground, require protec- 
 tion from heat transmitted or conducted through 
 the atmosphere or through the soil. To protect 
 them from the heat of the sun they should al- 
 ways be dug in places well sheltered by trees ; to 
 protect them from heated winds the opening 
 into them should be towards the north. In all 
 cases their entrances should be closed hermet- 
 ically, and at all times when the temperature is 
 above freezing-point. An ice-house should 
 never be dug in wet soil, or near a spring ; and 
 to prevent the transmission of heat through the 
 earth, the sides, bottom, and top should be 
 lined with masonry and cement, thick and close 
 enough to prevent the entrance of water. A 
 small-sized ice-house, cheap and simple, may 
 be made as follows : Dig a hole in the north 
 side of a hill, about six and a half feet in diam- 
 eter and in depth. At the bottom run a small 
 trench.through to the outside, for carrying off, 
 the water produced by the melting of the ice, 
 the bottom and sides must be made of laths or 
 thin planks* attached to girders and uprights ; 
 over this planking must be placed straw, press- 
 ed close, and forming a layer of non-conducting 
 material about half an inch thick. The top of 
 the pit should be covered with a ceiling of wood, 
 and over this earth should be heaped to a 
 height of over .three feet. At the north side of 
 the pit is the entrance, a square-head forming 
 an inclosure, which should be filled with straw. 
 A few steps conduct down to the door of the 
 ice-house, which must be closely covered with 
 bundles of straw, and is itself made of wood 
 with straw attached to its inner side. An ice- 
 house of this size will hold between three and 
 four tons of ice ; enough, allowing for all pro- 
 bable waste by melting, to last the largest 
 household through the season. It should be 
 entered only once a day ; and the straw which 
 covers the entrance should not be removed for 
 a longer time, or more, than is necessary. 
 
 It is necessary to trap the' drain by which the 
 water that melts from the ice is carried away. 
 If this be not done, and with a trap of 'such a 
 
 nature as to be certain to remain full of water, 
 the drain will, act as an inlet of warm air, and 
 will effectually counteract all the best precau^ 
 tions of other sorts. 
 
 ICE-CREAM,— If ice-cream is to be made 
 at home, it is best (and most economical) to buy 
 a patent "freezer " and have it always ready. . 
 There are a great number of .these to be had, , 
 nearly all of wh_ich are good ; select one which. 
 
 Ice-pail and Freezer. 
 
 is simple in construction, and which has a 
 space of about five inches between the outer 
 surface of the "form" and the inner surface 
 of the " tub." This, if properly managed, will 
 freeze cream in half an hour. In preparing for 
 use, break the ice up in small pieces and put a 
 layer in the tub about three inches deep ; then 
 put in a layer of salt (rock salt is best), and 
 then more ice, etc., using about one-fourth as 
 much salt as ice and having a layer of. ice on 
 top. This mixture must come at least as high 
 up on the outside of the freezer as the cream 
 does on the inside, and it is better to have 
 it reach the whole height of the freezer. A 
 hole in the tub to let off the water as the 
 ice melts is a great advantage. In taking 
 out for use, first wipe off every particle of 
 the ice and salt from the freezer, then with 
 a knife loosen the sides, then invert the free- 
 zer upon the dish in which the ice is to be 
 served, and apply two towels wrung out in hot 
 water to the bottom part ; the whole will soon 
 slide out in the shape of a cylinder. If it is 
 desired to serve the cream in moulds, pour it 
 into them when. it is frozen sufficiently, and 
 then cover the moulds with snow and salt till 
 they are wanted. Dip the moulds in warm 
 water to make the ice slip out easily. 
 
 Almond Ice-cream. — Sweet almonds, 3 oz; 
 bitter almonds, 1 oz ; cream, 3 pts ; sugar, J 
 teacupfuls ; arrow-root, 1 tablespoonful wet up, 
 with cold milk ; rose-water, 2 tablespoonfuls. 
 
 Pound the almonds to a paste, and add tc 
 them the rose-water ; heat one pint of the cream 
 almost to boiling ; stir in the sugar, and when 
 this is melted, the almonds ; simmer ten min- 
 utes, stirring often ; then remove from the fire 
 and let it stand ten minutes longer in a cover- 
 
302 
 
 ICE-CREAM 
 
 ICES 
 
 ed vessel. Strain the cream pressing the bag 
 hard ; then return it to the sauce-pan and stir 
 in the arrowroot until the cream thickens-t-say 
 five minutes. When quite cold, beat very 
 light with an egg-whip, adding gradually the 
 rest of the cream ; it should be light in half an 
 hour. Then freeze. 
 
 Chocolate Ice-cream. — Take .--Chocolate, 3 
 dessert-spoonfuls ; cream, 1 pt ; milk, y z pt ; 
 sugar, 1 teacupfui: egg, 1. 
 
 Beat the egg very light and mix it with the 
 sugar ; heat the milk almost to boiling and add 
 it to the egg and sugar ; rub the chocolate smooth 
 in a little milk, and stir it in. A little vanilla 
 may be added if the flavor is liked. Put on the 
 fire and heat until it thickens well, stirring all 
 the time ; then set aside to cool. When it is 
 qold, beat in. the cream, and freeze. 
 
 Coffee Ice-cream. — Take .-—Coffee, I cupful, 
 strong and clear ; cream, 3 pts ; sugar, 3 cup- 
 fuls ; arrowroot, 2 table-spoonfuls. 
 
 Take half the cream, heat it nearly to boiling 
 and stir in the sugar ; when this is melted, add 
 the coffee ; wet up the arrowroot with a little 
 cold milk, and stir that in. Boil for five min- 
 utes, stirring constantly, and set aside to cool. 
 When cold, beat in the rest of the cream by 
 degrees ; then freeze. 
 
 Fruit Ice-cream. — Make rich boiled custard, 
 and mash into it the soft ripe fruit, or the 
 grated or cooked hard fruit, or grated pineap- 
 ple; rub all through a sieve, sweeten it very 
 sweet, and freeze it. Apples, pears, peaches, 
 quinces, raspberries, and strawberries, are all 
 good for this purpose. 
 
 Lemon Ice-cream. — Take /—Lemons, I doz; 
 cream, 3 qts ; sugar. 
 
 Squeeze all the juice from the lemons, and 
 stir into it enough of sugar to make it thick ; 
 then add gradually the cream, flavored with 
 some of the grated rind, and freeze. 
 
 Orange Ice-Cream. — Made same as lemon 
 icecream. Orange requires less sugar. 
 
 Orgeat Ice-Cream. — Take .--Sweet almonds, 
 1 oz ; bitter almonds, \ oz ; cream, 1 pt ; 
 eggs, yolks of 8 ; sifted sugar, 4 oz. 
 
 Blanch and pound the almonds with a little 
 orange-flower water (or rose-water) ; beat the 
 yolks of the eggs, add the sugar, and stir all 
 
 fently into the cream ; put the whole on the 
 re and stir continually till it begins to thicken. 
 Take it off, stir till cold, and then put it into 
 the freezer. 
 
 Philadelphia Ice-cream. — Take .--Cream or 
 milk, 2 qts ; sugar, powdered, I lb ; arrowroot, 
 3 table-spoonfuls ; eggs, whites of 8. 
 
 Boil the milk or cream (the latter is best) ; 
 thicken it with the arrowroot ; add the sugar ; 
 and pour the whole upon the whites of the eggs, 
 which- should previously have been well beaten 
 up. If a flavor of vanilla is desired, split half 
 a bean, and boil it in the milk. When all the 
 ingredients are stirred together thoroughly, 
 freeze. 
 
 Pineapple Ice-cream. — Take .--Pineapple, 1 
 large one ; cream, I qt ; powdered sugar, 1 lb. 
 
 Pare the pineapple, slice it thin, and spread- 
 
 the sugar between the slices ; cover it, and let 
 it stand three hours ; then chop it up fine, and 
 strain the syrup through a sieve ; beat this into 
 the cream, and freeze at once. A few slices of 
 the pineapple may be cut into bits, unsugared, 
 and stirred into the cream when it is half 
 frozen. 
 
 Peach Ice-creain. — Make same as pineap- 
 ple ice-cream. 
 
 Strawberry or raspberry Ice-cream. — 
 Take .--Strawberries or raspberries, 1 pt ; cream, 
 1 pt ; sugar ; juice of half a lemon. 
 
 Mash the berries and strain off the juice ; to 
 this add sugar enough to make very sweety and 
 stir in the cream ; strain in the juice of half a 
 lemon ; press the whole through a sieve, and, 
 freeze. Currants maybe worked up in thesame 
 way. 
 
 If raspberries or strawberries are not in 
 season, take a pound of the juice of either and 
 add the juice of one or two lemons, half a pint 
 of cream, and half a pint of fresh milk ; color 
 with a few drops of tincture of cochinealy and 
 freeze. 
 
 Vanilla Ice-cream. — Make same as Phila- 
 delphia ice-cream, first boiling a vanilla bean in 
 the milk till the flavor is strong enough. Or. 
 boil a vanilla bean, well scraped, in a quart of 
 milk, until flavored ; beat up the yolks of eight 
 eggs and stir them in ; sweeten well ; and add 
 the whites of the eggs, whipped to a stiff 
 froth. Boil till it begins to thicken, stir till 
 cold, and then freeze. 
 
 ICES (WATER). — Omit the cream, and mix 
 water with the juices of the fruit. When fro- j 
 zen they should be perfectly smooth, and soft ' 
 enough to yield easily to the spoon. If brittle 
 or solid, it is an indication that too much water 
 has been used. 
 
 Cherry-water Ice. — Take .--Cherries, 1 qt ; 
 lemons, 2 ; sugar, I pt ; water, 1 pt ; brandy, I 
 wineglassful. 
 
 Bruise the cherries and half the stones *!n- a 
 mortar; squeeze them through a bag* over the 
 sugar; add the water and the brandy; then 
 freeze. . 
 
 Curranfr-water Ice. — Take :- Ripe, red cur- 
 rants, and granulated sugar; eggs, whites of 2. 
 
 Squeeze the currants through a linen bag, 
 and for each pint of the juice allow a pound of 
 granulated sugar and a pint of water; and 
 when the sugar is thoroughly melted, put into 
 the freezer ; when half frozen, add the whites 
 of two eggs, whipped to a stiff froth. 
 
 Gooseberry-water Ice. — Stew the goose- 
 berries until they are soft, arid then squeeze 
 out the juice through a linen bag ; to every pint 
 allow a pound of granulated sugar and a pint 
 of water ; mix well, and freeze ; eggs as above. 
 
 Lemon-water Ice. — To one pint of lemon 
 juice, add one quart of granulated sugar and 
 one quart of water, in which the grated rind of 
 three lemons has been soaked, until highly 
 flavored ; when partly frozen, add the whites of 
 four eggs, beaten to a stiff froth. 
 
 Orang«-waterIce.— Take .--Oranges, 6; lem- 
 ons, 2 ; sugar, 1 pt ; water, 1 pt ; eggs, whites of 2. 
 
ICING 
 
 Prepare and freeze as directed for Lemon- 
 water ice. 
 
 Pineapple-water Ice. — Take .--Pineapples, 
 2, large and ripe ; water i pt ; egg, white of t ; 
 sugar. 
 
 Pare the pineapples, remove the eyes, grate, 
 add the water and sufficient sugar to make it 
 very sweet ; pass it through the colander and 
 mix it little by little with the white of the egg, 
 beaten to a stiff froth ; then freeze. 
 
 Raspberry -water Ice. — Make as directed for 
 strawberries. 
 
 Strawberry-water Ice. — Crush two quarts 
 of fresh strawberries with two pounds of granu- 
 lated sugar ; let them stand an hour or more ; 
 squeeze them in a straining cloth, pressing out 
 all the juice ; add to it an equal measure of 
 water, and when half frozen beat in the whites 
 of three eggs, whisked to a stiff froth. 
 
 ICING (FOR CAKE).— I. Beat the whites 
 of three eggs to a froth only (not until they 
 are white) ; add gradually i lb of powdered 
 sugar while you continue beating ; this may be 
 done in five minutes. Flavor with lemon or 
 vanilla. Beating the egg stiff before the sugar 
 is added makes the icing slow in drying. Ice 
 the cake as soon as taken from the oven. 
 
 IL Place one pound of sugar (double re- 
 fined) in a bowl with a level teaspoonful of 
 cream tartar.and the whites of three eggs; beat 
 - with a wooden spoon 20 minutes, when it should 
 be very white and light, and on letting it run 
 from the spoon, preserve its thread-like appear- 
 ance 3 or 4 minutes. Invert the cake on a 
 mould that is smaller than the cake. Ice the 
 sides with a broad-bladed knife; when dry.turn 
 the cake and cover the top by slowly pouring 
 the icing on the center of the cake. 
 
 in. (Almond.)— Blanch fifteen ounces of Jor- 
 dan, and 1 oz of bitter almonds; pound to a 
 smooth fine paste, with two tablespoonfuls of 
 orange-flower water; then add \\ lb sifted 
 sugar, and 4 whites of eggs. Mix and pound 
 well for eight or ten minutes ; take it up in a 
 bowl. Pass a long band of paper, 2J inches 
 wide, around the sides of the cake, leaving it 
 1 inch above the top; then make a layer of the 
 icing, place it in a slow oven 35 minutes with- 
 out acquiring any color. It may be served as 
 it is, or be iced as above over it. 
 
 IMPERIAL. — Scald a jug, and put into it 
 i to >J oz cream of tartar ; add 1 qt of boiling 
 wafer, flavor with lemon peel or essence of 
 lemon, sweeten to taste. A refreshing and 
 mildly stimulating summer beverage. 
 
 INDIA-RUBBER. — A cement can be 
 bought which will mend articles of flexible 
 rubber. The fact that some soft-rubber arti- 
 cles can be stuck together when heated should 
 not lead anybody to heat hard rubber in hopes 
 of repairing it. 
 
 The elasticity, of soft rubber articles is of 
 rather uncertain duration, manufacturers do not 
 like to guarantee it- for more than three months, 
 though it generally lasts much longer. In its 
 pure state caoutchouc is nearly colorless, and 
 the dark blue which most of it has in the 
 
 INFANT 
 
 303 
 
 crude state is produced by the smoke to which 
 it is subjected in the East Indies in the process 
 of drying. 
 INDIA SHAWL. (See Shawls.) 
 INDIGESTION. (See Dyspepsia.) 
 INFANT.— The period of infancy, according 
 to the division usually adopted by medical 
 writers, extends to the time of changing from 
 fluid to solid food, or say the end of the second 
 year ; and it is this period only which will be 
 treated of in detail here. For suggestions con- 
 cerning a later stage of childhood, see article 
 on Children.* 
 
 As the infant's life is for the most part passed 
 in the same room with its mother, it is not ne- 
 cessary to dwell upon the arrangement and care 
 of the nursery. The essential point is that what- 
 ever room they pass the time in should be 
 sufficiently ventilated, and should (especially 
 during the first month or two) be kept at a 
 moderate and uniform temperature, say from 
 65 to 70° If artificial heat be needed, an 
 open fire is by all means to be preferred to any 
 other method. The best bed for an infant is 
 the ordinary hair mattress ; if the infant be 
 delicate, or while it is very young, a folded quilt 
 may be laid on this to make it softer. As a 
 general thing no pillow at all will be needed, 
 but if any is used, it should be a very thin one, 
 made of hair. Blankets of a soft and fleecy 
 texture, and not too heavy, should form the 
 only covering, especially at first. Sheets, when 
 they are used at all, are better of cotton than 
 of linen. 
 
 Birth.— Usually a birth takes place in the 1 
 presence of a physician, and in such cases, the 
 management of all the details is left to him. 
 Sometimes, however, in spite of all precautions, 
 the child is born in his absence, and then the 
 life of both mother and infant depend to some 
 extent upon prompt and intelligent action. 
 The child should be allowed to remain upon 
 the bed, protected from the cold, but with free 
 access of the air to the mouth in order that it 
 may be able to breathe. The attendant should 
 pinch the cord which goes from the child's na- 
 vel tightly between her thumb and fingers, so 
 as to stop the beating in the arteries of the cord 
 beyond her fingers ; she may take hold of the 
 cord for this purpose about six inches from the 
 child's body. If the physician is expected to 
 arrive soon, she should continue thus to hold 
 the cord till he comes. If he cannot be pres- 
 ent for some time, she may tie the cord, pro- 
 ceeding in this way; take a strong string (a 
 piece of stout saddler's silk is best) twelve or 
 fifteen inches long, and put it round the cord 
 two inches from me child's body, tying it in the 
 usual way of a single knot. Then it should be 
 drawn tight, so as entirely to stop all beating 
 beyond it, care being taken not to let either 
 
 * The writer has endeavored tq make the suggestions embod- 
 ied in these two articles full enough for all the practical purposes 
 of an intelligent mother or nurse ; but those desiring more de- 
 tailed information on these and other points should procure the 
 excellent work from which a considerable part of our own ma- 
 terial was drawn ; " The Handbook for Mothers, by Edward E. 
 Parker, M. D., New York: Hurd & Houghton." 
 
304 
 
 INFANT 
 
 hand slip, for fear the umbilical cord should be 
 torn away from the body of the child, which is 
 a very grave accident. Secure the knot by 
 another tie — that is, make it a hard knot ; 
 but the ends must not be cut off yet. Another 
 similar knot must be tied round the cord about 
 two inches farther from the child than the first 
 one ; then, with a sharp pair of scissors, the 
 cord may be cut in two. All this should be 
 done in a good light, and especial care taken 
 that nothing is in the way of the scissors so as 
 to be injured by them. After the cord is di- 
 vided, the cut end next the child should be 
 wiped clear of blood and carefully examined to 
 be. sure there is no bleeding from it. If it does 
 bleed, the cord must be again tied a little near- 
 er, the child's body than the first string, and 
 with the same precautions as before. The cord 
 however is not to be cut again. When it is as- 
 certained that there is no bleeding from the 
 cord, the ends of the string should be cut off 
 within an inch of the knot, and the child care- 
 fully wrapped in a warm and soft blanket or 
 sheet, and kept from all exposure to cold, air 
 to breathe being allowed it. If the child does 
 not .breathe when it is first born, its naked chest 
 should be- blown upon, with short but vigorous 
 and repeated puffs from the mouth ; its chest 
 may be rubbed smartly with the hand or a tow- 
 el — with alcohol if practicable — or it may be 
 sprinkled smartly with cold water ; or a little 
 cold water or alcohol may be taken . in the 
 mouth and spurted upon the chest so as to strike 
 it with some force. If these fail, the nurse 
 should put her mouth over the mouth and nose 
 of the child with a view of blowing up its lungs, 
 at the same time that the other means continue 
 to be used. When breathing is fairly establish- 
 ed, the child should be allowed to remain with- 
 out separation of the cord till all the purple 
 color has passed off from the face, and then 
 proceed as before directed. 
 
 The care of the child immediately after the 
 birth is a matter of some delicacy. For a time 
 after the cord has been cut, it should be laid 
 in a warm place, carefully protected from cur- 
 rents of air. and covered with light clothing to 
 take a little rest. When nothing is • more im- 
 perative, the infant should then be washed, 
 and for this purpose use a hand-basin of good 
 size, or a very small tub half filled with warm 
 water,. To use cold water as is sometimes 
 done is unjustifiable ; for although a very robust 
 infant may not suffer from it, the chances are,' 
 at the best, that it will take a violent cold. 
 Too hot water is also to be avoided ; the prop- 
 er temperature is , a little below blood-heat. 
 The infant may ibe washed with a soft sponge 
 as it lies on the lap, or it may be placed in the 
 tub : the former is preferable. The difficulty 
 in the first washing is to remove the_ cheesy 
 matter on the surface. Oil, lard, or egg are 
 frequently applied before the washing under 
 the impression that they remove this cheesy 
 matter more effectually ; but for this purpose 
 soap, which should be delicate, not coarse; is 
 sufficient. AH of this matter must be carefully 
 
 removed; especial pains being taken with any 
 creases that may be found, and with the hair; 
 If, in washing the child, any real or supposed 
 deformity is found, it is best to consult the 
 physician at once. If it is not real, it will be a 
 relief to the parentsto know it ; if it needs atten- 
 tion, it may be important that it receive: it at 
 once. After the washing is completed, if the 
 child is cold, it had better be wrapped up snug- 
 ly in a warm and very soft blanket, and allowed 
 to get warm before the dressing is proceeded 
 with. In dressing, the first thing to be done 
 is to dress the c cord of the navel. For this 
 purpose, take a strip of old and soft linen, half 
 an inch wide and six inches long, and Wind it 
 round the cord till it is entirely covered ; then 
 lay the cord up against the belly, and apply the 
 belly-band over it. This belly-band should be 
 of fine and soft, but strong flannel, about four 
 inches wide and eighteen inches long, and cut 
 straightways of the cloth. The middle of the 
 band should be put over the navel, one end 
 lapped over the other, drawn pretty firmly, and 
 fastened so as not to slip; there will be less 
 danger of its slipping if the lower edge" is 
 drawn a little tighter than the -upper. The 
 rest of the clothing should be warm and very 
 light, and should be put on so as to fit loosely. 
 
 After the child is dressed, it should be laid 1 
 on a- soft pillow and allowed to sleep. The 
 fatigue of being born, and then washed ' and 
 dressed, is such that it will often sleep a long 
 time; which it should be allowed to do; without 
 disturbance. If it cries and willL.not be paci- 
 fied, it should then be allowed to nurse, or at 
 any rate to take the first lesson in sucking,/ If 
 the child succeeds in drawing the breast, it 
 will be satisfied, though it gets but very little, 
 and it should then be allowed to go to sleep. 
 In two hours, if it is awake, and cries as if- for 
 food, it may be allowed to try the other breast, 
 in the same way. It is very desirable that the~ 
 child should thus get the fluid in the breasfl ; 
 not only is it natural for it to do this, but this 
 first mifk differs from that subsequently pre * 
 duced, in that it has a somewhat cathartic ef- 
 fect, and moves from thebowelsthe secretions 
 deposited in them before birth. It is very im- 
 portant to remember this, for most nurses are 
 bewitched to give the child a teaspoonful of 
 molasses iand water, or some other nauseous 
 dose, in order, as they say, to move the bowels. 
 No medicine of any kind should be permitted 
 to enter the infant's lips. Even when the 
 mother's breast yields no fluid for several days/ 
 no medicine will be needed. Sweetened wafir, 
 lukewarm, will be all that is required for the 
 first twenty-four hours ; afterwards, the addition 
 of one part of boiled and skimmed milk to four 
 or five parts of sugar water is to be given. 
 
 The habit of putting the child to the breast 
 every time it cries, should be shunned forthe 
 sake of the mother and for the sake of the 
 child itself. Once in two hours is often enough 
 for.the new-born child to nurse during the day, 
 and once in three hours during the night. 
 With the increase in the age qf the child, the 
 
INFANT 
 
 305 
 
 intervals between meals may be lengthened so 
 that when the child is six months old, it should 
 be about three hours. From birth too, the 
 infant should be accustomed to go to sleep 
 without rocking, walking, or trotting it on the 
 knee ; it is astonishing how easily good or bad 
 habits can be developed at this time. Every 
 morning the child should be put into a warm 
 bath (blood-heat is the right temperature), 
 followed by a good rubbing with the soft hand ; 
 it should then be dressed and allowed to nurse. 
 After the first month, it is well, if the weather 
 be mild, to accustom the infant to be carried 
 out of doors by its nurse every day. The 
 dress, of course, must be warm, the head and 
 chest being coyered and, the feet being pro- 
 tected from the cold. The eyes also must be 
 protected from the light ; but the utmost care 
 must be exercised in arranging the veil or 
 handkerchief over the face, for it is the easiest 
 thing imaginable to suffocate a very young 
 child. 
 
 Clothing of Infanta. — As regards the ma- 
 terial of infants' clothing, the same rule applies 
 as to the clothing of adults (see Clothing). 
 Soft flannel or woollen garments should be 
 worn next to the skin for the greater part 
 of the year, and when a change is made to 
 lighter material, it should be done with great 
 eaution. Dress the infant so that it will be 
 always warm, but not so as to cause perspira- 
 tion. Be sure and keep its feet always warm; 
 and to ensure this, warm them at the fire, if 
 they seem cold, and use long dresses. Keep 
 the neck and arms covered ; for this purpose 
 wrappers, open in front, and made high in the 
 neck, with long sleeves, to put on over the 
 dress are excellent. It must not be forgotten 
 that the tender frame of the infant yields 
 readily to pressure, and its clothing must be 
 large and loose, so that no part of its form 
 shall be prevented from moving and expanding 
 with all the freedom of nature. Not only will 
 tight dressing at this period cause permanent 
 distortion, and thus destroy grace and beauty, 
 but it will sc interfere with the regular course 
 of the blood and action of the various organs 
 as to produce functional derangement, and 
 probably fatal disease. The use of heavy 
 diapers may have a tendency to deform the 
 lower limbs of an infant. If not entirely dis- 
 
 Eensed with, their use need not be prolonged 
 eyond a very few months of infancy, during 
 which the natural instincts of the child should 
 be made, as they can be at a very early period, 
 to assume the form of regular habits. The 
 diaper, moreover, when used, should be very 
 loosely fitted to the child, so as not to bind the 
 thigh and prevent the free action of its muscles. 
 The j&ubstitution of short dresses for long ones 
 may take place when the child is about four 
 months old, if the weather be favorable, and 
 should, seldom be deferred beyond the sixth 
 month.' As this is quite a serious change in 
 the child's way of life, it should be carefully 
 watched for a time and protected against cold ; 
 and, whatever the season, had best wear light 
 20 K 
 
 woollen socks at first. Tight shoes as well as 
 tight dressing, are a domestic torture against 
 which the infant should be protected. But it 
 is not so much small shoes as ill-made shoes 
 that produce injury to young feet. Shoes that 
 do not fit well are worn down at the heel as 
 soon as the child begins to walk ; the ankle 
 seems to give way also, and to bend towards 
 the defective part of the shoe ; and the child's 
 step becomes thus both unsafe and awkward. 
 Caps should never be put on an infant's head, 
 except when it is sent into the open air. 
 
 Diet of Infants. The mother's milk is the 
 most appropriate food for an infant in all stages 
 of its development : but it happens sometimes, 
 that the mother cannot nurse her infant or that 
 her milk is insufficient, and in such cases it is 
 necessary to find a substitute. This providing 
 of artificial food is the most delicate and im- 
 portant point in the raising of infants ; and in 
 the suggestions which we shall offer on the 
 subject we shall follow very closely the rules 
 laid down by Dr. Jacobi in his address to the 
 Public Health Association of New York — pre- 
 senting his conclusions as far as possible, but 
 omitting the arguments and illustrations by 
 which he explains and enforces them. 
 
 Since asses' milk cannot be procured in this 
 country the choice practically lies between the 
 milk of cows and that of goats. In goats' milk 
 the percentage of solid constituents is exces- 
 sive, and its odor is frequently so disagreeable 
 that infants will refuse to take it. Cow's milk, 
 therefore, is to be preferred to any other. But 
 cow's milk when compared with human milk, is 
 deficient both in sugar and salt; and the 
 former has to be made up by the addition of a 
 little loaf sugar (which is as good as milk-sugar), 
 and the latter by adding an alkaline salt (the 
 carbonate or bicarbonate of potassa or soda). 
 Whichever of these may be selected may not 
 make a great deal of difference under otherwise 
 normal circumstances ; but they should be ad- 
 ded at once when the milk is put aside for the 
 infant's use. Common salt is also a very ne- 
 cessary addition to cow's milk, especially when 
 the milk is mixed with any vegetable substance. 
 " I add," says Dr. Jacobi, "one to two grains 
 of either of the salts to every meal of the new- 
 born, besides a small quantity of common salt, 
 — and a larger dose in proportion to age." But 
 there is still another difficulty to be overcome 
 before cow's milk can be made a perfectly satis- 
 factory substitute for the mother's milk ; and 
 that is the greater coagulability of its caseine 
 which renders it comparatively indigestible. 
 The remedy of this is as follows : Mix quite 
 thin and transparent mucilage (made of gum- 
 arabic) with boiled and skimmed milk, and add 
 the desirable quantity of sugar and salt; or soda. 
 This acts mechanically only, is very soothing to 
 the bowels, and effectually prevents the too rapid 
 coagulation of the milk in the infant's stomach. 
 An indifferent substance of this sort will gen- 
 erally be all that is desired for very young 
 infants ;. when they advance in weeks and 
 months, tlysy require a substance which, while 
 
306 
 
 INFANT 
 
 subserving the purposes indicated above, will 
 act as a nutriment at the same time. Barley 
 and oatmeal are the best substances for this 
 purpose, — better than wheat, rye, rice, arrow- 
 root, or any other of the cereals. The indica- 
 tions for the use of one or the other lie in the 
 condition of the infant ; where there is a de- 
 cided tendency to constipation, oatmeal should 
 be used ; where there is no such tendency, or 
 the bowels are inclined to be loose, barley 
 should be employed. The "prepared barley" 
 is a good preparation ; but it is safer to buy the 
 grain and grind it in a common coffee-grinder ; 
 then there can be no adulteration. A teaspoon- 
 ful of either should be, boiled in from three to 
 six ounces of water, with some salt, for twelve 
 minutes, — the decoction to be quite thin for 
 very young infants, — thicker for later months — 
 and then strained through a linen cloth. In- 
 fants of four or six months are to have equal 
 parts of this decoction (which ought to be 
 made fresh for every. meal), and boiled and 
 skimmed milk ; and sugar is to be added. At 
 an early age the thin decoction,, at a later the 
 milk, ought to prevail in the mixture ; until in- 
 fants are eight or ten months old, it should be 
 thin enough to be taken through a nursing-bot- 
 tle. It should be given just milk-warm; and 
 when it is, a few grains of bicarbonate or car- 
 bonate of potassa or soda ought to be added. 
 
 To keep cow's milk as long as possible with- 
 out turning sour, it should be boiled at once, 
 and set in a cool place, if not in the ice-box. 
 Where there is neither a cool place nor an ice- 
 box, the following plan is a good one : Pour the 
 whole amount of boiled or skimmed milk the 
 infant is to have during the day into a number 
 of two or four-ounce bottles ; fill them to the 
 neck, and then cork well. Wrap a wet linen or 
 cotton rag around the bottles, and set them on 
 a plate half filled with water ; keep the plate 
 standing in the airiest place to be found, say 
 between door and window. The evaporation 
 taking place from the moist rag, with its cool- 
 ing effect, will prevent early decomposition. 
 
 The common anxiety to procure the milk of 
 one special cow for infants is based on a mis- 
 take. The child that has become accustomed 
 to one, will suffer from the abrupt translation 
 to the milk of another animal — a transition 
 which is often inevitable; and, besides this, the 
 milk of a special cow may, by accidental changes 
 in the food, undergo frequent and unexpected 
 changes. The plan of giving the average milk 
 of a farm is, on the whole, the safest that can 
 be pursued. 
 
 Condensed milk also is to be recommended, 
 the addition of loaf sugar that is made in the 
 manufactories being rather an advantage than 
 otherwise. When used, it must be diluted ac- 
 cording to the degree of condensation, which 
 is generally iromfour ox five to one. 
 
 In summing up the address above referred 
 to, Dr. Jacobi says : " If I were called upon to 
 write out a few brief and intelligible rules on 
 the feeding of infants in general, they would 
 read as follows : 
 
 " I. About Nursing Babies : — Overfeeding 
 does more harm than anything else. Nurse a 
 baby of a month or two every two or three 
 hours. Nurse a baby of six months and over, 
 five times in twenty-four hours, and no more. 
 When a baby gets thirsty in the mean time, 
 give it a drink of water or barley water. No 
 stigar. In hot weather — but in the hottest 
 days only — mix a few drops of brandy or whis- 
 key with either water or food, the whiskey 
 not to exceed a teaspoonful in twenty-four 
 hours. 
 
 "II. About Feeding Babies: — Boil a tea- 
 spoonful of powdered barley (grind it in a 
 coffee-grinder), and a gill of water, with a 
 little salt, for fifteen minutes ; strain it and 
 mix it with half as much boiled milk and a 
 lump of white sugar. Give it lukewarm, through 
 a nursing-bottle . Keep bottle and mouthpiece 
 in a bowl of water when .not in use. Babies 
 of five or six months, half barley water and 
 half boiled milk, with salt and white sugar. 
 Older babies, more milk in proportion. When 
 babies are very costive, use oatmeal instead 
 of barley ; cook and strain. When your, breast 
 milk is half enough, change off between breast- 
 milk and food." 
 
 Diseases of Infants. — Most of the diseases 
 to which infants are liable, such as chicken- 
 pox, croup, cholera infantuln, diarrhoea, mea- 
 sles, scarlet fever, thrush, whooping-cough, 
 etc., are treated of under their .several heads. 
 The suggestions given in the article on Chij> 
 dren concerning the "Signs of Disease " ap- 
 ply equally to infants, and should be studied 
 carefully by all who have infants in charge. 
 Fortunately, if proper attention be given to 
 the rules of health, children at this early stage 
 are seldom afflicted with any diseases beyond 
 the difficulties which will be mentioned ' fur- 
 ther along under "Teething," and that' com- 
 plaint which makes summer a terror to most 
 mothers, 
 
 " Summer,complaint " comes generally from 
 over-feeding, and hot and foul air— never from 
 teething. In treating it, keep the doors and 
 windows open, so as to ensure abundance, of 
 fresh air. Wash the child with cold water at 
 least twice a day, and oftener in the very hot 
 season. When there is vomiting and purging, 
 give no milk nor anything to eat or drink for 
 four or six hours, but all the fresh air possible ; 
 after that time give a few drops of whiskey in 
 a teaspoonful of ice water every ten minutes, 
 but not more, until the doctor comes. If the 
 symptoms continue, and medical aid is not at 
 hand, try one of the remedies recommended in 
 article on cholera infantum. Give no lauda- 
 num, or paregoric, or soothing syrup, Or teas. 
 
 Sleep of Infants.— It is a rule which should 
 ,be established at birth, and persisted in con- 
 stantly, that the infant should not sleep with 
 its mother. It is better for both mother and 
 child that they sleep away from each other ; and 
 if the habit is never formed, no difficulty or in- 
 convenience will accrue from it. Another rule 
 which ought to be acted on is to accustom the 
 
INFANT 
 
 307 
 
 child to going to sleep at the proper time with- 
 out rocking, fondling, walking about, or trotting 
 on the nurse's knees. It should be laid on the 
 bed or in its crib wide-awake, and left. In 
 most- cases, if it has not previously been spoilt, 
 it will go quietly to sleep, if sleepy, and if it is 
 not sleepy, it had better remain awake. It is 
 astonishing how early this habit may be form- 
 ed, and we need not point out how much- 
 trouble and annoyance it will save during the 
 first three or four years of the child's life. 
 
 The sleep required by a very young infant is 
 indefinitely large, and its instinctive disposi- 
 tion to indulge in it should never be interfered 
 with, but, on the contrary, should be greatly 
 encouraged. Healthy infants will and should 
 sleep at all times, and a daily slumber in 
 addition to the nightly one is required by 
 every child until it is at least two years old. 
 Sleeplessness is always an indication of de- 
 rangement of function, or of organic disease. 
 For the first three or four months of in- 
 fancy any strict regulation as to habits of 
 sleeping can scarcely be carried out ; but by 
 the time they attain their third some steps 
 may be taken in this direction. For instance, 
 young infants often begin their lives by sleep- 
 ing more by day than by night — a very troub- 
 lesome and inconvenient habit, but one diffi- 
 cult to alter ; yet, as soon as the infant be- 
 gins to take notice, his nurse should endeavor 
 to' keep him awake as the evening draws 
 on, by arousing his attention to everything 
 around, and by fondling him actively in her 
 arms. Thus, by slight fatigue and longer 
 wakefulness, she will be preparing him to settle 
 down quietly later in the evening. As soon as 
 possible, suckling or feeding a child at night 
 ought to be discontinued ; after the first month 
 sleep at night will be more salutary to the child 
 than food. From its birth to the age of six 
 months an infant should have two sleeps a 
 day, one in the morning, the other in the after- 
 noon, each of an hour's length. After the sixth 
 month one sleep at about mid-day will be 
 sufficient ; and this habit should be continued 
 until the end of the third year of the child's 
 life, and even to a later period if the child be 
 weakly. 
 
 "In rousing young children from sleep the 
 gentlest means should be employed, not vio- 
 lent Shaking or loud speaking. It is extremely 
 hazardous to startle or shock children when 
 they are awake ; but to rouse them from 
 the unconsciousness of sleep into a state of 
 terror is not only cruel, but may cause serious 
 injury. A boisterous, rude, or harsh nurse may 
 in this way make an impression of horror on'a 
 child's mind that no subsequent gentleness or 
 kindness can efface. It is best under all cir- 
 cumstances to let the sleep come to its natural 
 close. 
 
 Teething. — The first set of teeth (or milk 
 teeth) usually appear in the following order : — 
 Two front, in each jaw (incisors), appear about 
 the seventh month— lower teeth first; one tooth 
 next to each of the preceding, two in each jaw 
 
 (lateral incisors), from the seventh to the tenth 
 month— lower teeth first ; first grinding teeth 
 (anterior molars), about the close of the twelfth 
 month — irregular in their order ; stomach and 
 eye teeth (canines), from the fourteenth to the 
 twentieth month — irregular in their order; 
 back teeth (posterior molars), from the eigh- 
 teenth to the thirty-sixth month — irregular in 
 their order. 
 
 A healthy child that is nursing does not 
 usually give much indication of disturbance at 
 the time of teething, except by an excessive 
 flow of saliva, or, as it is commonly called, 
 "drooling." Perhaps it will have more than 
 the customary number of discharges from the 
 bowels in the twenty-four hours, and it may 
 occasionally be a little feverish or restless. If 
 the gums are examined at this time, it will be 
 found that the ridge, which has previously been 
 visible along the edge of the jaw, has entirely 
 disappeared, and the gum is full and rounded. 
 After a few days, the point of a tooth makes 
 its way through the membrane which has 
 covered it, and the remainder of its crown 
 soon appears. The slight disturbance which 
 has previously existed then disappears, and 
 returns only when another tooth is about to 
 come through. 
 
 This is the healthy and natural processiof 
 teething, which is but' rarely interrupted by 
 accidents or. mishaps ; for, indeed, the disturb- 
 ances incident to the period are too frequently 
 exaggerated. When the child keeps perfectly 
 well, there will seldom be pain produced by 
 the pressure of the tooth on the gum, which 
 not only keeps the child from sleeping, but 
 from obtaining a moment's rest. This pain 
 is rarely constant and severe. When the 
 child's mouth is examined, there is nothing 
 found in most cases but more or less swelling 
 of the gums. When the tooth is near cutting 
 through, a slight depression is found on top. 
 This depression results from gradual decay of 
 the tissue under which the tooth is gently 
 pressing upwards. The whole process is 
 gradual and mild, like every change in the or- 
 ganism, as long as circumstances are favorable , 
 and the general health good. Only when the 
 gums are unusually hard or inflamed there is 
 some danger that, by the exhaustion and irri- 
 tation which are thus produced, the nervous 
 system of the child will become deranged, and 
 convulsions follow. To avoid this danger, the 
 gum should be divided with a lancet so as to 
 let the tooth through. When the gum is in 
 the condition above described, no harm can 
 possibly result from its division, provided it is 
 properly done. A cross cut (like this, X) 
 should be made directly on the top of the tooth 
 and down to it. No blood-vessel can be 
 touched in this way, so there can be no danger 
 of excessive bleeding, and the common belief 
 that it is injurious to the child can have no 
 foundation. It may, perhaps, be best to add 
 that if there is much bleeding it can usually 
 be stopped by taking a clean and soft linen 
 towel and pressing it with the finger firmly 
 
308 
 
 INFANT 
 
 against the gum. If this fails to stop it, a 
 little powdered alum may be put on the finger 
 and pressed against it, or what is better,if a drug- 
 sliop is near, a little tannin may be gotten 
 and used in the same way. In the country, 
 when neither of these is at hand, a strong tea 
 may be made with white oak or hemlock bark, 
 and. a soft piece of linen saturated with it 
 pressed firmly against the gum. As a rule, 
 gentle pressure with two fingers is amply 
 sufficient. During the time in which teeth are 
 pressing, care should be taken that the child's 
 bowels be kept open — that is, that there should 
 be at least one good movement from them 
 every day. Two, even, may be allowed to 
 occur ; but when there are habitually more 
 than this, and more especially when these 
 are very loose, watery and offensiv.er they 
 should be checked without delay. 
 
 , In some cases the effects of the growth of 
 the teeth are manifested not on the bowels 
 alone, but (either with or without diarrhoea) on 
 the nervous system, and we have restlessness, 
 involuntary twitchings of the mouth, starting 
 during sleep, and sometimes even a, crying out, 
 as if from fear. When these symptoms occur 
 there is more or less danger of convulsions, 
 and it is best, therefore, to consult a physician 
 concerning them. In this case, the cause of the 
 general derangement will be found in some dis- 
 ease which has nothing to do with teething* It 
 requires the knowledge of an educated physi- 
 cian to find it out. A physician who is always 
 ready to explain every disease or disturbance 
 in a child by teething ought not to be trusted. 
 A warm bath may be given to the child just 
 before it is put to bed. 
 
 Weaning. — The change from milk to solid 
 food is called ■' weaning, and is a very grave 
 matter. The best time and method of weaning 
 a child depend upon circumstances. Of these, 
 the u season of the year is one of the most im- 
 portant. A child that may properly be put 
 on solid diet in October could not be so in 
 June without running the greatest risk of being 
 dangerously sick in July and August. If the 
 child is thriving, gaining rapidly in strength, 
 and contented with the breast-milk, it will be 
 well to allow him to continue to nurse a month 
 or two after the usual time. It is a great mis- 
 take to believe that a child will thrive better 
 on breast-milk than artificial food after a cer- 
 tain time. When two or four teeth are through, 
 the time for gradual weaning has arrived. 
 This will usually be when the baby is eight or 
 ten months old. When the child has no tooth 
 at that time, there is something wrong. Usu- 
 ally the milk of the mother is not sufficient 
 for the ftill atad healthy development of the 
 child. In such cases the weaning of the child 
 is frequently the best cure. A physician ought 
 to be called in to decide the question.' To 
 defer weaning the child beyond the time when 
 six or eight teeth are through is simply crimi- 
 nal. Many diseases, such as rickets and life- 
 long debility, and lingering, result very fre- 
 quently from nursing which is continued too 
 
 long. A selection of the proper articles of 
 food for children may be made from those ar- 
 ticles of food; which will be mentioned as 
 fitted, for weaned children. , When the mother 
 furnishes an insufficient supply of milk for the 
 child— which may be known by its constant 
 hunger and the inability of the mother to sup- 
 ply it— he may, if two or four are through, be 
 either entirely or partly weaned, even though 
 Summer is approaching. If no teeth . are 
 through, he should be partly weaned— that is, 
 he should be fed in part and nursed in part. 
 Thus he may be allowed to nurse two or three 
 times in the twenty-four hours, his other meals 
 being of more or less solid food and milk. 
 When the mother's milk disagrees with the 
 child, as it sometimes will, there of course, re- 
 mains no choice, .except between weaning and 
 providing a wet nurse. 
 
 Whatever may be the season, it is better to 
 make the change from nursing to feeding a 
 gradual rather than a sudden one. The infant 
 should be accustomed to nurse at longer in- 
 tervals, and, the number of times being re- 
 duced to one, it may be entirely discontinued. 
 If there is any trouble in making the child 
 give up nursing, a little finely-powdered Peru- 
 vian bark or myrrh, dusted on the nipple be- 
 fore it is put into his mouth, will give him a 
 disgust for it that will not permit him to take 
 it again. 
 
 The articles of diet to which the child may 
 be gradually accustomed at weaning : are (be- 
 sides milk) bread, butter, which must be en- 
 tirely sweet and not very salt; for older chil- 
 dren only, soft-boiled . eggs, simple broths, and 
 plain roasted or boiled meats. Oysters are 
 nearly as easily digested as meats, but not all 
 children like them, and it must be remembered 
 that they have a tendency to open the bovtels. 
 Boiled meats are not so good as roasted, 
 the former containing»much less of the nutri- 
 ent materials than the latter, in a less desira- 
 ble condition. Broiled meats are also good, 
 but fried are to be avoided. Fish is to be 
 shunned, as are all salted meats. Barley, oat- 
 meal, and farina are the. best possible food, for 
 a child, well cooked and mixed with milk, or 
 sometimes beef soup or beef tea. Baked po- 
 tatoes are much better for children than 
 boiled, and sweet potatoes are more readily di- 
 gested than the common white potato. Which- 
 ever is used, it should be thoroughly baked 
 or roasted, the skin taken off, and a little milk 
 or cream or butter put on it after it is mashed. 
 Still, potatoes are better food for older chil- 
 dren, and should not be given soon after 
 weaning. Meats should be thoroughly cooked, 
 but not. done very hard; a beefsteak that is 
 still red in the inside when cut, has far more 
 nourishment in it than one that is brown 
 throughout. 
 
 A little milk may temporarily soothe thirst, 
 but is not the proper thing for it. Tea and 
 coffee are injurious. Cool water is the only 
 thing to satisfy thirst. A thirsty adult does 
 not drink beef tea, or milk, or chocolate, 
 
INFLAMMATION 
 
 INSANITY 
 
 309 
 
 but water. Milk is food to quench hunger, but 
 not the common beverage. In summer time 
 give a child, where there is danger of diarrhoea, 
 toast water, rice water, or barley water. Sugar 
 ought not to be mixed with a child's beverage. 
 It makes him drink more greedily at unneces- 
 sary times, and sours his stomach. 
 
 INFLAMMATION. — External inflamma- 
 tion is characterized by four symptoms, either 
 of which occurs by itself in other forms of dis- 
 ease, but not grouped together. These are : 
 1st, swellings 2d, pain; 3d, redness j 4th, 
 heat. Whenever, therefore, these four symp- 
 toms exist, there is said to be inflammation 
 present ; when they are severe in degree, there 
 is always fever accompanying them. Internal 
 inflammation is recognized only by the occur- 
 rence of pain and disturbance of function, 
 generally accompanied with acceleration of the 
 pulse and with fever of a kind called inflam- 
 matory. In either case, inflammation is rather 
 a symptom of other diseases than a disease in 
 itself, and cannot be treated independently of 
 its cause. When it appears on the surface it 
 may generally be reduced by soothing and 
 cooling applications, especially of cold water. 
 
 INFLUENZA. — The symptoms of influenza 
 are very similar to those of a severe cold. The 
 eyes become watery, and there is a persistent 
 tendency to sneeze ; discharge from the nose, 
 cough, fever, and oppression at the chest soon 
 ensue. But the distinctive characteristics of 
 influenza are a dull pain in the forehead, which 
 is very oppressive, and extraordinary prostra- 
 tion of strength, with mental depression, lan- 
 gour, and utter want of appetite. The skin 
 is generally moist, and the perspirations which 
 occur are not critical, as they seem to be in cer- 
 tain cases of fever. As the disease advances, 
 the discharge from the nose irritates the upper 
 lip, so as to make it red and tumid. 
 
 Treatment. — Any one attacked with influ- 
 enza should give up at once, and after taking 
 a warm bath, go to bed and remain there for 
 two or three days, encouraging perspiration 
 by every meftns in his power. If it can be 
 had, ten grains of Dover?s Powder with a 
 little sugar should be taken, and repeated if 
 needful. What is known as wine-whey is also 
 very useful (to make it, see Wine-Whey.) A 
 wineglassful of this may be taken quite fre- 
 quently. Rest, and a liberal but not stimula- 
 ting diet, will soon bring about a cure. Take 
 ten grains of quinine at bed-time ; or two, re- 
 peated, four times a day. 
 
 INFUSION. — Infusions are made by pour- 
 ing water, either boiling, merely warm, or even 
 cold, upon some vegetable substance and let- 
 ting it stand for some time without further 
 boiling. It is evident that the water here can 
 Only extract such matters as are soluble in 
 that fluid, and infusions are seldom very strong. 
 The beverage called tea is an infusion of tea- 
 leaves. 
 INGRAFTING. {See Grafting.) 
 INGROWING NAIL. (See Toe-Nail.) 
 INJECTIONS. — Injections are given some- 
 
 times to move the bowels, and at other times to 
 check them. In the former case the quantity 
 of fluid is the chief thing, and an injection of 
 tepid water simply, or water with a little soap 
 in it, to prevent its rapid absorption by the 
 bowels, is generally the most effective and 
 always the most harmless way of bringing 
 about a discharge from the bowels. In all 
 cases of constipation, in young children espe- 
 cially, the effect of an injection should be tried 
 before any medicine is given. It makes little 
 difference what kind of syringe is used, but it 
 should be large enough to hold the entire quan- 
 tity to be given at one time. Injections for 
 checking the bowels always contain an- active 
 drug, and should never be given except under 
 a physician's advice. The syringe for these 
 should be smaller than for the ■ other kind of 
 injection. 
 
 INK. (Black). — A good black ink can be 
 made as follows : — Take a gallon of rain or soft 
 water, and three-quarters of a pound of blue- 
 galls, bruised ; infuse them three weeks, stir- 
 ring daily. Then add four ounces each of 
 green copperas and logwood chips, six ounces 
 of gum arabic, and a wineglassful of brandy. 
 
 Marking Ink. To make a good marking ink' 
 take of lunar caustic, two drachms ; gum ara- 
 bic, half a drachm ; distilled water, two drachms. 
 To be well mixed, and kept in a small stopper- 
 bottle, and in a dark place, as the lunar caustic 
 loses its virtue by being exposed to the light. 
 The linen to be marked upon must be pre- 
 viously prepared with- the following mixture : — 
 Sub-carbonate of soda, half an ounce ; gum 
 arabic, one scruple ; dissolved in one ounce of 
 rain water. With this mixture wet as much of 
 the linen as is to be written on. Let it become 
 perfectly dry. Then write upon it, and dry the 
 writing in the sunshine as rapidly as possible. 
 
 INK STAINS.— Use salts of lemon, which 
 is a mixture of oxalic and citric acid, or oxalic 
 acid maybe used alone. Old stains maybe re- 
 moved by a solution containing 3 oz. muriatic 
 acid with ■ 3 oz. of tin-salt, ■■— protochloride of 
 tin. To remove ink stains from delicate col- 
 ors, wliich would be injured by the above 
 agents, a solution of pyrophosphate of soda, 
 prepared by calcining ordinary phosphate Of 
 soda for half an hour, will after a time remove 
 the stain. 
 
 Indelible Ink Stains, or those caused by 
 nitrate of silver (lunar caustic), may be re- 
 moved by applying a solution of bleaching pow- 
 der, or Javelle water, and afterwards washing 
 with ammonia*. Cyanide of potassium may 
 also be used, but is so poisonous that it is ad- 
 visable to avoid its use if possible. . 
 
 Ink spots on floors can be removed by scour- 
 ing them with sand wet in a mixture of water 
 and oil of vitrol. Rinse them, when the ink is 
 extracted, with strong pearl-ash water. 
 
 INSANITY.— The causes which may lead 
 to insanity, particularly in those whose mental 
 condition is weak, are very numerous. One of 
 the most fertile causes in this country is drunk- 
 enness. Excessive study, strong mental ex- 
 
310 
 
 INSANITY 
 
 IRON-WARE 
 
 oitement, grief, jealousy, love, disappointment, 
 also lead to it, and religious excitement is a 
 not unfrequent cause. In many cases it, is 
 hereditary, and this is one of the most terrible 
 features of the dreadful disease. It is usual to 
 distinguish insanity under different kinds : — 
 I. Moral insanity, in which there is a morbid 
 perversion of the feelings, affections, and ac- 
 tive powers, without any corresponding defect 
 in the understanding. 2. Intellectual insanity., 
 affecting the reasoning powers ; this may be 
 either general or partial — the latter is called 
 monomania.' 3. Mania, or raving madness, in 
 which the mental faculties are wholly impaired, 
 and the patient gives way to all sorts of extrav- 
 agances, frequently doing mischief to himself 
 and others. 4. Dementia, or imbecility, when 
 the mental powers become gradually impaired, 
 the sensibilities diminish, and at length the 
 patient becomes callous or dead to all that is 
 going on around him. Usually, however, two 
 or more of these kinds occur together. Moral 
 insanity frequently manifests itself in a desire 
 to steal. In monomania, the patient reasons 
 correctly on all matters except one, which forms 
 the subject of his insanity. Imbecility usually 
 commences with the loss of memory and the 
 power of concentrating the attention, 1 for any 
 length of time, on one subject ; then all control 
 is lost over the thoughts, and the mind wan- 
 ders meaninglessly from one subject to another ; 
 at length there is a heedlessness of allthat is 
 going on around, and life becomes a mere ex- 
 istence, the mental faculties being entirely 
 lost. 
 
 Sometimes insanity comes on quite suddenly, 
 without any warning whatever ; at other times 
 there is a previous derangement of the bodily 
 functions, loss of appetite, restlessness, and in- 
 ability to sleep. The chance of recovery de- 
 pends largely on the complication or otherwise 
 of insanity with other diseases, especially 
 epilepsy or paralysis, with either of which it is 
 nearly hopeless. It is also influenced by the 
 form of the disease, the period of its duration, 
 the age, sex, and constitution of the patient. 
 The mean duration of cases terminating favor- 
 ably is from five to ten months ; after the latter 
 period, recovery is very doubtful. In advanced 
 life, insanity is generally permanent and imbe- 
 cility is very rarely curable. 
 
 ■ Upon the question of home treatment in cases 
 of insanity, there must always be a struggle be- 
 tween prudence and affection, judgment and 
 feeling; but the almost universal opinion of 
 the medical profession is in faiwr of hospital 
 treatment for all recent cases. It must be rec- 
 ollected that insane asylums are very different 
 in our day 'from those of fifty years since ; and 
 that, though still fulfilling the function of asy- 
 lums for the chronic, insane, and affording pro- 
 tection to the community from insane violence, 
 \ heir crowning glory is the humane and efficient 
 treatment they afford. It is well-nigh impos- 
 sible that home treatment should b& as effect- 
 ive as that given by experts who have made 
 insanity, % special .study, and in dealing with-it. 
 
 have the incalculable advantage of experience; 
 and in point of fact statistics show that the 
 chances of recovery in a hospital are about five 
 times as great as at home. If this is not con- 
 clusive as to the question of home treatment, 
 we may add that the presence of friendsjand 
 relatives seldom fails to excite and exasperate 
 the patient; they have rarely the moral quak 
 ities necessary for the care of an insane person, 
 nor have they the assistance and appliances at 
 hand to enforce control, without recourse to a 
 degree of violence which must prove injurious to 
 the sufferer. There is a varying period at the 
 outset of mental diseases, during which the ex- 
 periment of home treatment may be tried under 
 competent medical advice ; but this period must- 
 not be improperly prolonged. It may be availed 
 of to satisfy both the patient and his friends 
 that hospital treatment is demanded ; and when 
 this is seen, neglect to adopt it is not only mis- 
 taken but criminal. In cases manifestly incur- 
 able from the first, home treatment may be 
 pursued as long as safety will permit, or the 
 patient's, means allow; and, there are certain 
 forms of insanity, — such as general paralysis, 
 epileptic mania, hysterical mania, climacteric 
 insanity, etc., — in which it may be best. But 
 in all cases, and at the .earliest symptoms, the 
 advice of a physician should be sought. 
 
 INSECTS. — See Ants, Bed-bugs, Cock- 
 roaches, Fleas, Flies, Mosquitoes, Moth, 
 and Floriculture. 
 
 INSPISSATION— The process of thicken- 
 ing any liquid solution by evaporating part 
 of the water over a fire. This process, with most 
 animal and vegetable substances* is best per- 
 formed in a water-bath , to prevent burning. It is 
 often adopted for the purpose of rendering a 
 solution or an infusion stronger. 
 
 INTERMITTENT FEVER. (See Ague.) 
 
 IRIS. — One of the prettiest of the early 
 Spring flowering bulbs. Its culture is exactly 
 the same as that of the hyacinth, except ttfat 
 in planting out of doors the bulbs should be 
 set three inches deep instead of four. Choice 
 varieties are : /. Cristela, light blue, in May ; 
 /. Florentina, white, in June ; /. Germanica, 
 blue, in June; /. Pumila, purple, in May. 
 
 IRISH STEW. (See under Mutton.) 
 
 IRON (Polishing).— Similar to a flat-iron. 
 The edge and point are rounded, and the 
 whole so highly polished as to leave a much 
 smoother surface than the ordinary iron. 
 
 IRONING. (See Washing.) 
 
 IRON- WARE.— Iron rust or oxide of iron, 
 so far from being hurtful, is frequently pre- 
 scribed as a tonic; and the only inconve- 
 nience arising from employing the metal 
 in its pure state is its liability to rust, thus 
 wearing into holes ; and, in this case, it is also 
 apt to tinge the color of food prepared in it. 
 On this account, sauce-pans, tea-kettles, and 
 other utensils made of iron, should be tinned 
 over to prevent rusting. Cast-iron is much less 
 apt to rust than hammered or rolled. Iron 
 kettles, lined with porcelain, are best for pre- 
 serves;, the German are superior to many 
 
ISINGLASS 
 
 IVORY 
 
 311 
 
 Others. Too hot a fire will crack them ; but, 
 with care in this respect, they will last for many 
 years. There is one method by which, even 
 without tinning, the disagreeable effect pro- 
 duced on food by cast-iron when it rusts may 
 be almost * entirely prevented. If, instead of 
 scouring the inside of boilers, stew-pans, etc., 
 with sand, they be simply washed and rinsed 
 out with warm water, and wiped with a soft 
 cloth, the surface of the metal will soon become 
 covered with a thin crust or coating of a dark 
 brown color, resembling enamel; -this enamel, 
 if it be suffered to remain and consolidate, will 
 at last become so hard as to take a very good 
 polish, and will serve very efficaciously to de- 
 fend the surface of the metal from corrosion, 
 and, consequently, to prevent the food from 
 acquiring that color and taste which iron alone 
 is apt to impart to it. 
 
 Polished iron may be preserved from rust 
 by going slightly over it with copal varnish, 
 mixed with nearly an equal quantity of spirits 
 of turpentine and as much sweet oil as will give 
 the mixture a little greasiness. Lay on this 
 mixture with a bristle brush, and see that no 
 dust or ashes gets to it while drying. 
 
 Iron exposed to the weather may be pre- 
 served as follows : — Boil eight pounds of hog's 
 fat, cut very small, in a glazed pot or >pipkin, 
 with three or four spoonfuls of water ; when 
 melted, strain it through coarse linen ; then set 
 it on a slow fire, with four ounces of camphor 
 broken small, allowing it to boil gently. Take 
 it off, and, while hot, mix it with as much black- 
 lead as will give it color and consistence, and 
 lay it on hot. This will not only protect the 
 iron in the atmosphere from rust, but also 
 whatever portion may be in the ground. 
 
 ISINGLASS. — A very fine kind of gelatine, 
 procured from the swimming-bladder of the 
 sturgeon. There are inferior kinds, which are 
 taken from the intestines of the cod and other 
 fish. It is imported from Russia, Brazil, and 
 the West Indies. The first of these is by far 
 the best in quality, while that from Brazil is 
 very impure, and scarcely fitted for culinary 
 purposes. When dry, isinglass is semi-trans- 
 parent ; but on contact with the water it soon 
 becomes opaque and swells, and dissolves 
 slowly, leaving a very slight residuum of cellu- 
 lar membrane, so thin as not to be perceptible 
 without a very careful examination. If there 
 is much sediment when it is dissolved, the 
 isinglass is not pure. Russian isinglass makes 
 a transparent jelly when cold, but that from 
 Brazil has a somewhat milky hue. Isinglass is 
 adulterated by substituting the inferior quali- 
 ties for the superior, but chiefly by selling com- 
 mon gelatine as isinglass. To distinguish the 
 One from the other, see directions given under 
 Gelatine. 
 
 To melt a quarter of a pound of isinglass, 
 take a little more than a pint of water, into 
 which throw the twelfth part of the white of an 
 egg ; beat the water well till it becomes white : 
 then put the isinglass into it, and set it over a 
 very slow fire. If it is kept covered it will 
 
 melt more easily. Take care that it does not 
 brown, as in that case it can never be made 
 clear, and will have an unpleasant taste. For 
 a larger quantity, use more water, but not more 
 white of egg. If the isinglass is required to 
 be particularly clear, squeeze into it the juice of 
 a lemon. 
 
 ITCH. — This very disagreeable cutaneous 
 disease seldom attacks any but those of dirty- 
 habits or trade, and common cleanliness will 
 generally prevent it; but, as it- is infectious 
 under certain conditions, it sometimes gets into 
 respectable circles. The disease is known by 
 the appearance of little pimples or vesicles, 
 filled with a watery liquid, which, by scratch- 
 ing, acquire little black heads. These pimples 
 usually exist between the fingers and on the 
 wrists and inner surfaces of the elbows when 
 other parts of the body are affected ; they never 
 appear on the face. The itching is most excru- 
 ciating, and is generally augmented at night by 
 the warmth of the bed. 
 
 Treatment. — Sulphur is the grand specific 
 for itch. It does little good taken internally, 
 but the ointment (made by mixing sulphur and 
 lard together in about equal proportions) should 
 be well rubbed over the entire surface of the 
 body night and morning, until the eruption dis- 
 appears. The sulphur, of course, has a very 
 disagreeable smell, but this may be disguised 
 in various ways. Another remedy is a strong 
 solution of the iodide of potassium, which should 
 be put on all'the affected parts every night and 
 left to dry on. This has the advantage of having 
 no smell, but is of questionable efficacy. The 
 bedding used by a person having the itch must 
 be thoroughly aired and fumigated, and the 
 clothing boiled with plenty of strong soft soap. 
 
 IVORY — Is obtained from the tusk of the 
 elephant, and the teeth of the hippopotamus 
 and walrus. Until seasoned by use, it cracks 
 very easily, and should never be exposed to 
 sudden changes of temperature. Billiard 
 balls, for instance, if taken from one room to 
 another of very different temperature, should 
 not be used till they have had time to gradu- 
 ally change their temperature. Ivory, when 
 wet, should always be promptly wiped. New 
 ivory, when not in use, may be advantageously 
 kept smeared over with olive-oil, the absorp- 
 tion of which closes small cracks. 
 
 Carvings in ivory, when not kept under glass, 
 are apt to become covered in time with a mul- 
 titude of minute cracks, which get filled with 
 dust, and deface them. To remove these, the 
 ivory should be washed in warm water with soap 
 and a brush until the cracks disappear ; after 
 which it should be placed under glass for pres- 
 ervation. Glass not only protects ivory, but 
 affords the means of bleaching or whitening 
 that which has been discolored. This effect is 
 produced by exposing it, still under glass, to 
 the sun's rays, turning each side in succession 
 to the sun. 
 
 Ivory may be silvered in tne following man- 
 ner :^— Immerse it in a weak solution of nitrate 
 of silver, and let it remain till it has acquired a 
 
312 
 
 IVY 
 
 JAM 
 
 deep yellow color ; then take it out, wash itin 
 clean water, and expose it to the sun's rays, 
 which will turn it black in about three hours. 
 Upon being rubbed briskly with a cloth, the 
 ivory will acquire a silvery lustre. 
 
 IVY.— This is the most popular of the orna- 
 mental evergreen vines, and is equally adapted 
 for garden or indoor culture. In the garden 
 it requires a shady spot, where the soil is 
 moderately rich, and especially where the winter 
 sun will not strike upon it. In our climate it is 
 killed far more often by this latter cause than 
 by the actual cold of winter. It requires a 
 great deal of moisture in order to nourish, and 
 in fact too much water can hardly be given it 
 during the hot weather of summer. It should 
 be planted near some wall, or fence, or house, 
 so as to get support as it grows. 
 
 , The ease of its culture, its beautiful foliage, 
 its rapid growth, and its evergreen character, 
 all combine to render it a popular ornament for 
 the parlor. The soil for its growth indoors 
 should be a very rich loam ; and here also a 
 plentiful supply of water is required, though it 
 should never be allowed to stand at the > roots. 
 Slips root easily, taken off at any leaf joint, and 
 placed either in earth or water ; in the latter 
 they will soon throw out roots, and may then 
 be transferred to pots. The only precaution to 
 be taken in growing ivy is to keep it from frost 
 while in growth ; and if it be frozen, to keep 
 the sun away from it, thawing it out with cold 
 water. 
 
 There are many species of ivy, of which the 
 most common is the English ivy (Hedera 
 Helix), of which there are many varieties. The 
 distinctions between these lie chiefly in the 
 leaves, which vary greatly in shape. There are 
 two very beautiful kinds, the silver and the 
 golden, the foliage being beautifully variegated 
 with white and gold. The Tree Ivy is merely 
 a form of the common ivy, as is shown by its 
 returning to its primary form, not infrequently. 
 The leaves are entire, and . the plant often re- 
 tains its arborescent form for years. In the 
 Irish or Giant Ivy (H. Cannariensis), the leaves 
 are five lobed, and larger than those of the 
 common ivy. H. Rocqueriana is a variety with 
 large heart-shaped leaves. H. digitata, the 
 hand-shaped ivy, is a pretty variety, of rapid 
 growth, the leaves are small, dark, and veined. 
 The Golden Ivy is a splendid plant ; when the 
 
 young leaves come out, it resembles a mass of 
 yellow flowers. The plant commonly called 
 German Ivy is not, an ivy, but it is deservedly 
 popular from its rapid growth and its freedom 
 from insects. Five-leaved Ivy is the well- 
 known Virginia Creeper or Woodbine. 
 
 IXIA. — A variety of the Cape Bulbs, re-* 
 markable for the brilliancy of its flowers. It 
 is of easy growth, but in our climate it can 
 be raised only in the greenhouse or in the 
 parlor, as the least frost kills it. Plant about 
 the latter part of November in a compost made 
 of one part sandy loam and one part peaty 
 earth, with a little well-decomposed dung, in 
 new clean pots ; fill the pots about an inch 
 deep with small crocks to secure good drain- 
 age, as without this, the plants will not thrive. 
 Place the pots in a cool place till the plants 
 begin to grow, then place them in a strong 
 light on a shelf close to the window ; the closer 
 to the glass the better for the plants. The 
 temperature for Ixias is about forty degrees;at 
 night to sixty by day. Five or six bulbs in a ten- 
 inch pot are quite sufficient, but never mix the 
 varieties. By the latter part of January the 
 flower stalks will begin to appear, as they are 
 very slender they should be secured to neat 
 stakes. Soon after blooming, the leaves begin 
 to turn yellow, and the plant indicates a desire 
 to rest. Unless it is desirable to ripen seed, 
 the plants should be allowed to dry off grad- 
 ually, and the pots then placed in a dry place 
 till next autumn. 
 
 Seedlings may be easily raised. Sow the 
 seeds thinly, about the first of October, in the 
 same soil used for bulbs ; let the seedlings 
 remain in the pot one year ; then transplant 
 and treat as old bulbs ; they will bloom the 
 third year if well cared for. The most usual 
 mode of propagation, however, is by offsets ; 
 separate these before potting, and they will' 
 soon make flowering plants. 
 
 Among the choice varieties of the Ixia *re : 
 /. Alba Oculata, White shading to yellow, with 
 dark chocolate eye, very fine ; /. Capitata, white 
 and black ; /. Conica, orange ; /. Conchiflora, 
 buff colored,; /. Crispa, blue; /. Crocata, 
 orange-yellow, very fine; /. Cratenoides, dark 
 yellow; /. Erect a, white or flesh-color; /. 
 Kermisiana, vermilion ; /. Squalida, rosy lilac ; 
 /. Viridiflora, variegated, finest of all. 
 
 IVY (Poison). See Poison Plants. 
 
 J. 
 
 JACKET. {See SACQUE.) 
 • JACONET.— A light, open and soft cotton 
 fabric, stouter than muslin, used for dresses, 
 neckties, etc., and quite durable. It comes 
 in pieces a yard wide, and should be shrunk 
 thoroughly before using. 
 
 JAM. — Jams and marmalades are made in 
 the same way, and differ little from each other, 
 
 except that the latter are made of the firmer 
 fruits, as pineapples, peaches, apricots, etc, 
 while jams are 'mado of the more juicy berries', 
 such as blackberries, currants, raspberries, 
 strawberries, etc. They both require great 
 care and attention in boiling, as the slighest 
 degree of burning communicates a highly dis- 
 agreeable taste. They must be L oiled suffi- 
 
JAM 
 
 JAUNDICE 
 
 313 
 
 ciently and must have plenty of sugar or they 
 will not keep. 
 
 Blackberry Jam. — Put the fruit on alone, 
 and boil for half an hour, mashing and stirring 
 well; then add three-quarters of a pound of 
 sugar for every pound of the berries, and cook 
 twenty minutes longer. Keep in small jars, 
 with brandied tissue paper over the top, in a 
 cool closet. Blackberry jam is very wholesome 
 for children. 
 
 Carrot Jam. — Boil some carrots till quite 
 tender, mash them well,and rub them through 
 a sieve. To each pound of the pulp, add three- 
 quarters of a pound of sugar ; boil it to a jam, 
 and when nearly cold add the juice and grated 
 rind of two lemons, and half a teaspoonful of 
 essence of cloves or nutmeg. This jam' is not 
 very good as compared to some others, but it 
 is better than nothing, and is very wholesome. 
 Currant Jam. I. With Black Currants.— 
 To every pound of black currants add a pound 
 and a quarter of sugar; boil the currants 
 three-quarters of an hour gently by the side 
 of the fire ; then add the sugar alid boil an 
 hour and a quarter longer, taking care that 
 it does not bum. This is one of the best 
 jams, and in a cool, dry closet will keep from 
 eighteen months to two years. It is much im- 
 proved by adding one pound each of red and 
 white currants to four pounds of black cur- 
 rants. 
 
 II. With Green Currants. — Weigh a 
 pound of sugar to every pound of unripe red 
 currants; set the currants over the fire, broken 
 up with the hands; boil carefully half an hour, 
 then add the sugar ; boil one hour, carefully 
 skimming it the while. 
 
 HI. With Red or White Currants.— Let 
 the fruit be very ripe ; break it up ; to every 
 pound weigh fourteen ounces of sugar ; boil 
 the fruit half an hour, then add the. sugar, 
 and boil it about an hour and a half, stirring 
 it constantly. 
 
 Gooseberry Jam. — Use fruit that is nearly 
 ripe ; pull off the stems and withered flowers, 
 wash in cold water ; heat slowly and boil until 
 perfectly soft ; add a pound of sugar to every 
 pound of fruit and boil until thick and clear. 
 
 Greengage Jam. — Take off the stems and 
 wash the fruit ; heat slowly and boil in its own 
 juice until perfectly soft; add a pound of sugar 
 to every pound of fruit, and boil until clear 
 and thick. Put it up in large tumblers ; cover 
 with two papers, the smaller one dipped in 
 alcohol and placed on the fruit; the other 
 pasted over the top of the tumbler. 
 
 Raspberry Jam. — This is very nice made in 
 the same way as blackberry jam. It is greatly 
 improved, however, by adding a pint of currant- 
 juice to every four pounds of raspberries. 
 
 Rhubarb Jam. — The rhubarb should be 
 wiped not washed, and it should be fresh and 
 young ; peel the stalks, and cut them up into 
 half-inch pieces ; put into a preserving-pan equal 
 weights of rhubarb and loaf sugar, and the 
 juice of two lemons to every five pounds of 
 rhubarb and sugar ; or the stalk may be first 
 
 boiled With half the quantity of sugar, and the 
 other half added ; boil slowly, constantly stir- 
 ring ; and then boil three-quarters of an hour, 
 skimming as long as scum rises, or till it be- 
 comes a smooth pulp, and a thick jam, which \ 
 leaves the bottom of the pan when stirred. 
 The grated rind of one lemon may be added to 
 each pound of rhubarb and sugar. A less ex- 
 pensive jam may be made with less sugar than 
 the above. 
 
 Strawberry Jam. — This also, may be made 
 like blackberry jam; but the flavor is much 
 finer if a pint of currant juice be added to 
 every four pounds of strawberries.' Boil the 
 strawberries in the currant juice for half an 
 hour, stirring continually ; then add the sugar 
 (three-quarters of a pound to each pound of 
 fruit), and boil rapidly for twenty minutes, 
 skimming carefully. 
 
 JAPONICA. — This is the scarlet-flowered 
 Japan Quince, a well-known shrub which should 
 be found in every garden. It produces quan- 
 tities of the richest scarlet flowers close to its 
 branches, and is very easy to cultivate. Cul- 
 ture same as for Lilac. 
 
 JASMINE or JESSAMINE.— A favorite 
 family of climbing shrubs, which grows wild 
 in the southern portions of the United States, 
 and further north is very desirable for window, 
 culture. The foliage is neat, and. the flowera 
 white or yellow, and produced from February 
 to June; they are extremely fragrant. The 
 soil should be equal parts of loam and peat 
 with a slight admixture of sand. Water should 
 be given rather freely. The plant should be 
 trained on neat trellises, and the branches al- 
 lowed to droop. The only insect attacking 
 them is a scale, which a little care in washing 
 will soon remove. 
 
 The most desirable varieties are : J. Asori-. 
 cum, white flowers in summer; ,J. Multiflo- 
 rum, white flowers in spring ; J. Nudiflorum, 
 yellow flowers in spring ; J. Odoratissimum, yel- 
 low flowers in spring. 
 
 JAUNDICE. — A disease characterized by 
 yellowness of the skin, and eyes, and urine, the' 
 discharges from the bowels being of a whitish 
 or clay color. It is caused by the excretion of 
 bile being prevented and retained in the blood, 
 or reabsorbed and diffused through the system. 
 It depends upon various and different internal 
 causes. Pregnant women frequently suffer 
 from. it. Any kind of pressure upon the excre- 
 tory ducts, such as by tumours, etc., or the ducts 
 being filled up with mucus, inspissated bile, or 
 biliary calculus will occasion it. It may also 
 occur as a symptom of chronic or acute inflam- 
 mation of the liver. Fits of anger, fear, or 
 alarm, have sometimes been directly followed 
 by an attack of jaundice. And, lastly, certain 
 forms of it are produced occasionally by long- 
 continued hot weather. An attack of the jaun- 
 dice is usually preceded by symptoms of a 
 disordered' state of the liver and digestive on- 
 
 fans, loss of appetite, irregular or constipated 
 owels, colic, nausea, headache, languor, etc. 
 Sooner or later the yellow color begins to ap« 
 
311 
 
 JAUNE MANGE 
 
 JELLY 
 
 pear, usually first in the eye, then in the face, 
 then on the chest, and finally covering the 
 whole body. Sometimes the yellowness is the 
 first symptom ; and again, as soon as the yel- 
 low stage is reached many of the preliminary 
 symptoms diminish. The shades of yellowness 
 are various, from a light yellow to a deep orange 
 hue, and in some cases of a greenish, or even 
 a blackish color — in the latter cases it is known 
 as " black jaundice." The greenish or darkish 
 varieties are considered most dangerous. 
 
 Treatment. — Some kinds of jaundice are ab- 
 solutely irremediable, while others will pass off 
 without any treatment. If the patient be young, 
 and the disease complicated with no other mal- 
 ady, it is seldom dangerous ; but in old people, 
 where it continues long, returns frequently or 
 is complicated with dropsy or other diseases, 
 the condition upon which it depends generally 
 leads to a fatal result. In general, the obvious 
 treatment is to promote secretion of the bile 
 and to favor its removal. In ordinary cases, a 
 strong infusion of rhubarb root taken freely, 
 so as to keep up a laxative action, without active 
 purging or vomiting ; a cool, tyght, and laxative 
 diet (such as ripe fruits, mild vegetables, thick- 
 en and veal broth, new eggs, stewed prunes, 
 and buttermilk) ; free ventilation, and hot fo- 
 mentations, twice a day for half an hour, over 
 the liver in case of torpor and obstruction; 
 or cold cloths in case of excessive production 
 of bile, will usually effect a cure. As much ex- 
 ■ ercise should be takenas the patient can stand ; 
 and if there be any spasmodic pain in the right 
 side, the patient should sit frequently in a 
 warm bath up to his shoulders. Any attack of 
 jaundice may turn out seriously, and therefore 
 as soon as the symptoms develope themselves a 
 physician should be sent for. Persons subject 
 to jaundice ought to take as much active exer- 
 cise as possible, and should avoid all exhaust- 
 ing food and stimulating drinks. 
 
 JAUNE MANGE.— I. Take .--Isinglass, % 
 oz; eggs, 6; sherry wine, J£ pt ; boiling water, 
 l /z pt ; sugar ; lemon, I . 
 
 Soak the isinglass in cold water, then dis- 
 solve it in boiling water ; beat the yolks of the 
 eggs, and mix them with the wine and the juice 
 of the lemon ; sugar to taste (some of the 
 lumps of sugar should be rubbed with the 
 lemon peel so as to extract the oil.) Stir 
 over boiling water until thickened. Strain; 
 when nearly cold put into a mould that has been 
 first dipped in cold water. 
 
 n. Take .'-Gelatine, }( oz ; lemons, 2 ; brandy, 
 i wineglassful ; raisin wine or sherry, % pt ; 
 eggs, 7 ; sugar ; water, I pt. 
 
 Put the gelatine into the water the night 
 before it is to be made, adding a few bits of 
 lemon peel ; next day, put into a pint cup the 
 juice of the two lemons, together with the 
 brandy and the wine ; pour this with the gela- 
 tine solution into a sauce-pan, and addthe 
 yolks of the eggs well-beaten, with sufficient 
 lump sugar to sweeten it. Set it over a slow 
 fire, stirring it continually till it thickens. Then 
 strain it, and stir it occasionally until nearly 
 
 cold, when it' should be put into' the 
 moulds. 
 
 JEAN. — A twilled cotton cloth, of a rather 
 firm texture, generally white but sometimes 
 striped. It comes a yard wide, and should be 
 shrunk before using. Satin Jean is woven 
 with a smooth glossy surface, like satin, and 
 is much superior to the common kind for cer- 
 tain purposes. 
 
 JELLY. — Jellies are made by boiling a 
 chicken, knuckle of veal or Calf's feet in 
 water, slowly and for a long time. They 
 
 Jelly Mould. 
 
 were formerly supposed to be particu- 
 larly nutritive and, fherefore, an excel- 
 lent diet for invalids; but physicians now 
 appear to be of opinion that they are less so 
 
 Jelly Mould. 
 
 and even less digestible, than the flesh or 
 muscular parts of animals, poultry, etc. In 
 making fruit jellies, care must be taken not to ' 
 boil them too long, or they will soon spoil ; from 
 fifteen to twenty minutes are generally sufficient 
 after the sugar has been added. Jellies should 
 be poured into the pots or jars as soon as they 
 are taken from the fire, by which means a sort 
 of skin forms upon the top in cooling, which, if 
 unbroken, will keep out the air. They should 
 be cooled quickly, and kept in a dry but cool 
 place. Cover the jars with brandied tissue- 
 paper, cut so as to fit quite, close. Towards 
 the end of summer, jelly made during the 
 summer should be examined, and if there is 
 any sign of fermentation, it must be re-boiled ; 
 there is much more trouble on this head during 
 some seasons (especially rainy ones) than 
 others. 
 
 Fancy dishes made of jelly of two or more 
 colors are very ornamental and are easily 
 made. The two accompanying engravings 
 will indicate how it is done", but with care more 
 elaborate combinations can be effected. 
 
JELLY 
 
 315 
 
 Apple Jelly . — Take the apples (pippins are 
 the best), wipe them clean' and take out the 
 stem and eye. Cut them in thin slices, without 
 paring or coring; put them in a preserving- 
 
 Jelly of Two Colors. 
 
 kettle, add just enough water to cover them, 
 and boil tjhem without touching until perfectly- 
 soft ; put them away in the kettle if it is porce- 
 lain-lined t otherwise, slip them very carefully 
 into a larie earthen bowl, and leave them in a 
 cool pla«| for three days. At the end of that 
 time, drai a. them in a straining-clotk, without 
 pressing ; add a pound of granulated sugar 
 to every j int of juice, and boil for three-quar- 
 ters of an : hour ; pour it into a pitcher, fill the 
 glasses, a id cover with one paper pasted over 
 the top. Do not move the glasses until the 
 jelly has cooled, as it is apt to soil the pa- 
 per. 
 
 Arrow! root Jelly. — Mix a dessertspoonful of 
 arrowroot with enough cold water to make it 
 into a stii E paste ; then pour on it half a pint 
 of boiling water, stirring it briskly, and boil 
 five or six minutes ; when the jelly is formed 
 add two t iblespoonfuls of any white wine, a 
 little lemc m-peel, and sugar. ' If for young 
 children, r lilk may be substituted for wine and 
 water. 
 : Aspic, < ir Savory Jelly. — Boil a couple of 
 calf's feet, With three or four pounds of knuckle 
 of veal, thrtee-quarters of a pound of lean ham, 
 two large . onions, three whole carrots, and a 
 large bunch of herbs, in a gallon of water, till 
 it is reduced more than half. Strain it off ; 
 vi(hen perfectly cold, remove every particle of 
 fat and sediment, and put the jelly into a very 
 clean stewf-pan, with four whites of eggs well 
 beaten ; keep it stirred until it is nearly boiling ; 
 then place it by the side of the fire to simmer 
 for a quarter of an hour. Let it settle, and 
 pour it through a jelly-bag until it is quite clear. 
 Add, when; it first begins to boil,.three blades 
 of mace, a teaspoonful of white peppercorns, 
 and sufficient salt tp favor it properly, allowing 
 for the ham, and the reduction. . French cooks 
 flavor this jelly with tarragon vinegar when it 
 is clarified ; cold poultry, game, fish, plovers' 
 eggs, truffles, and various dressed vegetables, 
 with many other things often elaborately pre- 
 pared, and highly ornamented, are moulded 
 and served in it, especially at large dijeuners 
 -and similar repasts. It is also much used to 
 
 decorate raised pies, and hams ; and for many 
 other purposes of the table. 
 
 Barberry Jelly. — Strip the fruit from the 
 stems, wash it in clean water, drain, bruise 
 
 White and Rose-colored Jelly. 
 
 slightly,, and . put it into a stone jar, without 
 any water. Place the jar in a pan of water, 
 and steam the berries until quite tender ; this 
 will require from half an hour to an hour. 
 Pour off the clear juice, strain, weigh, and for 
 every pound of the juice, add eighteen ounces 
 of sugar ; boil quickly from five to seven min- 
 utes. Unless the berries are quite ripe more 
 sugar will be required. 
 
 Blackberry Jelly. — Prepare the fruit as for 
 barberry jelly, put it into a stone jar, and set 
 it on the fire in a pan of tepid water ; cover it 
 closely, and let- it boil till the fruit is broken 
 thoroughly to pieces ; then strain, through a 
 coarse bag, squeezing it hard so as to extract 
 all the juice. To each pint of juice allow a 
 pound of sugar. Put the juice on to boil by 
 itself, and while it is warming divide the sugar 
 into several parts and put it into the oven in 
 shallow pans or dishes ; let it heat in these, and 
 stir it occasionally to prevent scorching. Boil 
 the juice just twenty minutes, and then add the 
 heated sugar, stirring rapidly all the while-, 
 withdraw the spoon as soon as the sugar is 
 dissolved. Let the jelly just come to a boil, 
 then remove at once from the fire,, and pour 
 into glasses that have been previously dipped 
 in hot water. 
 
 Calf s-foot Jelly. — Put four split calf's feet 
 on to boil in a gallon of water, and continue 
 boiling gently for four hours, or until the water 
 is reduced to half. Then strain the liquor 
 through a sieve, and when cold and a firm jelly, 
 scrape off the grease, wash the surface with a 
 little scalding water, and dry it with a soft hot 
 cloth. Then put the jelly into a stew-pan, with 
 two pounds of white sugar, the juice of six 
 lemons and the rinds of fovir (cut fine), a bruised 
 stick of cinnamon, and twenty-four coriander 
 seeds. Set this on the fire, and add the whites 
 of six eggs well whipped, with half a pint of 
 water, and continue beating the jelly on the fire 
 until it boils ; then add half a pint of sherry or 
 Madeira, and simmer gently for twenty min- 
 utes. Pass it through a jelly-bag into a bowl, 
 and if it is not clear, repeat the process. The 
 color may -be heightened by a few drops of 
 
316 
 
 JELLY. 
 
 burnt sugar. In cold weather, it should be 
 strained before the fire, else the mixture will 
 jelly before it has run through. 
 
 For invalids, this jelly is better made with 
 brandy than with wine. Three wineglassfuls 
 of brandy to two quarts of jelly will be the prop- 
 er proportion, and the difference should be 
 made up with water. Add the brandy, when 
 the jelly has been once passed through the bag. 
 Calf s-head Jelly. (See Calf's Head.) 
 Cherry (Wild) and Currant Jelly. — Take 
 two parts of wild cherries (stones and all) and 
 one of red currants ; to a pint of juice allow a 
 pound of sugar, and make as directed for black- 
 berry jelly. 
 
 Cider Jelly. — Made same as Wine Jelly, 
 below. 
 
 ' Crab-apple Jelly.— Put the apples into a 
 kettle with just enough water to cover them, 
 arid let them boil until very soft; drain them 
 untouched in a straining cloth. Allow a 
 pound of sugar to each pint of juice ; boil thirty 
 minutes, antf strain through a fine sieve. 
 
 Currant (Black) Jelly,— Boil ripe blackcur- 
 rants with a little water till the fruit bursts, 
 squeeze it through a jelly-bag, and set it again 
 over the fire for twenty minutes ; then add 
 half a pound of sugar for each pound of juice, 
 and boil the whole ten minutes longer. 
 
 Currant (Rod) Jolly. — Make as directed for 
 blackberry jelly. 
 
 Pour-Fruit Jelly. — Take equal quantities of 
 ripe strawberries, raspberries, currants and red 
 cherries ; all should be fully ripe, and the cher- 
 ries must be stoned, taking care to preserve 
 the juice that escapes in stoning and add it to 
 the rest. Mix the fruit together, put it into a 
 linen bag, and squeeze it thoroughly ; when it 
 has ceased to drip, measure the juice, and to 
 every pint allow a pound and two ounces of 
 the best loaf sugar, in large lumps. Mix the 
 juice and sugar together; put them in a por- 
 celain-lined preserving-kettle ; and boil for half 
 an hour, skimming frequently. Try the jelly 
 by dipping out a spoonful, and holding it in the 
 open air; if it congeals readily, it is sufficiently 
 done. This jelly is very fine. 
 
 Gooseberry Jelly. — Take fine gooseberries, 
 not too ripe ; wash and drain them, and add a 
 pint and a half of cold water to every quart of 
 gooseberries. Place them over the fire, and 
 boil till the whole becomes a jam, then strain 
 it well through a jelly-bag. Make a rich syrup 
 by mixing a pound of loaf sugar with a pint of 
 the liquor and a little water in which the re- 
 mains of the strained fruit have been boiled. 
 Boil the syrup five minutes, add it to the juice, 
 and boil them together for a quarter of an hour ; 
 then pour off. 
 
 Grape Jelly. — Select the ripest grapes in 
 bunches, and spread them on clean straw; 
 after twb or three days, pick them from the 
 stalks, and warm them in a stew-pan ; then 
 squeeze them thoroughly, and pass the juice 
 through a sieve. Add a quarter of a pound of 
 loaf sugar to each pound of juice, and boil half 
 an hour ; set to cool, and in twenty-four hours 
 
 it will be a fine: jelly, excellent for inva- 
 lids. 
 
 Guava Jelly. (See GuAVA.) 
 
 Lemon Jelly. — Dissolve an ounce of isinglass 
 in a pint of water ; add a pound of loaf sugar, 
 and the juice and rinds of two lemons ; boil it 
 ten minutes and strain it into the mould. 
 
 Marbled Jelly. — This pretty dish consists of 
 various fragments united by a cement of i a 
 different color. It may be made either with 
 the remains left after a supper-party, or various 
 kinds of jelly and blanc-mange, or firm creams 
 may be made on purpose ; these may be colored 
 yellow with saffron, turmeric, or egg-yolk, green 
 with spinach-juicej and pink with cochineal or' 
 beet-root-juice. Blanc-mange has a vfery^ good 
 effect for veining, but any other jell/ will : do. 
 Arrange the colors in layers one above Ithe other 
 according to fancy. i 
 
 Orange Jelly. — Grate the rinds of f 
 oranges and two lemons. Take the 
 
 our sweet 
 juice of 
 threeof each ; add half a pound of siJigar, and 
 
 half a pint of water, and boil all together till it 
 almost candies. Have ready a jelly made by 
 boiling two ounces of isinglass in a ptint and a 
 half of water. Add this to the syrur 
 
 boil up once, and then strain it. Let 
 while to settle before pouring it 
 moulds. 
 
 Peach Jelly. — Pare, stone, and slice some 
 ripe peaches and put them into a stone jar: 
 crack one-third of the kernels and put them 
 into the jar with the peaches. Set in , a pan of 
 boiling water, and stir frequently until the 
 
 ip, let it 
 it stand a 
 into the 
 
 fruit is well broken ; then strain, and Iko every 
 pint of juice add the juice of a lemoi i and set 
 on again to boil. Allow a pound of sugar to 
 each pint of juice ; heat it as din ;cted for 
 blackberry jelly, and add it after the juice has 
 boiled twenty minutes. Let it come to a boil, 
 and then remove instantly from the fire. ' 
 
 Quince Jelly. — Pare, core and slice the 
 quinces, and for every five pounds of the%iiit 
 add half a pint of water ; put peelin gs, cores, 
 and all into a stone jar, set into a pan, of water, ' 
 and boil until quite soft. Strain thro ugh a fine 
 sieve, and for every pint of juice alloiv a pound 
 of sugar ; boil almost twenty-five mi nutes, and 
 then strain into the tumblers. 
 
 Rhubarb Jelly. — Wash the stalk 3 well, and 
 cut them into pieces an inch or so long ; put 
 them into a preserving-kettle with enough "water 
 to cover them and boil to a soft pujlp ; strain 
 through a jelly-bag. To each pint of this 
 juice add a pound of loaf sugar; boil again ; 
 skimming often, and when it jellies on the 
 skimmer remove it from the fire, and put it 
 into the jars. . 
 
 Raspberry Jelly. — Make as dirjected for 
 Blackberry jelly. i 
 
 Raspberry and Currant Jelly. — Take two 
 parts of red raspberries and one of red cur- 
 rants, and proceed as for other berry jellies. 
 This is one of the nicest of jellies. 
 
 Rice Jelly. — Boil half a pound of rice and a 
 small piece of cinnamon, in two quarts of water 
 for an hour ; pass it through a sieve, and when 
 
JOHNNY CAKES 
 
 cold it will be a firm jelly, "which, when warmed 
 in milk and sweetened, will be very nutritious. 
 Add one pint of milk to the rice left in the 
 sieve, and boil it for a short time, stirring con- 
 tinually ; strain it, and it will resemble thick 
 cream if eaten warm. 
 
 Sago Jelly. — Soak the sago about an hour in 
 cold water, and wash it ; then put a tablespoon- 
 ful of it in a quart of water, and simmer till the 
 sago is entirely dissolved, and the liquid re- 
 sembles a thin jelly. Then sweeten, and add 
 nutmeg, cinnamon, or lemon-peel, and red or 
 white wine to taste. 
 
 . Strawberry Jelly. — Make as directed for 
 Blackberry jelly ; but a little lemon-juice should 
 be added to that of the fruit — say a tablespoon- 
 ful to a quart. 
 
 Tapioca Jelly. — Wash the tapioca, soak it 
 three hours in cold water, in which simmer it 
 till dissolved, with a pinch of salt and a few 
 bits of fresh lemon-peel ; then sweeten, add 
 red or white wine, and take out the peel before 
 using. 
 
 VWiie Jelly. — Soak one package of Coxe's 
 gelatine in a pint of cold water for one hour ; 
 add iyi pounds of sugar, the. juice of two lem- 
 ons and the grated peel of one, and an inch of 
 stick cinnamon; pour over all three pints 
 of boiling water, and stir until the gelatine is 
 thoroughly dissolved. Add a pint of sherry or 
 white wine ; and strain through a thick flannel 
 bag, without squeezing. This is excellent for 
 invalids. Cider Jelly may be made in the same 
 way, by using cider instead of wine. 
 
 JOHN DORY. (See Dory.) 
 
 JOHNNY CAKES.— I. Mix a quart of In- 
 dian meal with enough boiling water to make 
 a very thick batter. Stir in two or three tea- 
 spoonfuls of salt, and mould the dough with 
 the hands into small cakes ; in order to mould 
 them up it will be necessary to rub a good deal 
 of flour on the hands to prevent their sticking. 
 Fry them in nearly enough fat to cover them"; 
 when brown on the under side, they should be 
 turned. It takes about twenty minutes to cook 
 them. When cooked, split and butter them, 
 and serve hot. 
 
 n. Mix a quart of Indian meal as before, 
 with enough boiling water to make a stiff bat- 
 ter ; add a teaspoonful of saleratus and a tea- 
 spoonful of salt dissolved in a little milk; then 
 stir in 2 or 3 tablespoonfuls of flour with 2 tea- 
 spoonfuls of cream-tartar. Drop the batter by 
 the large spoonful into a frying-pan containing 
 
 KALE 
 
 317 
 
 just enough fat to prevent the cakes sticking to 
 it, and fry as before. 
 
 JONQUIL.— This favorite Spring flowering- 
 bulb should be cultivated in the same way as 
 already described for Hyapinths. The bulbs, 
 however, should be planted only three inches 
 deep instead of four. The double varieties of 
 jonquils are very fine, but are seldom so fra- 
 grant as the single. 
 
 JULEP (Mint.)— There are many varieties 
 of mint juleps, and they may be made of claret, 
 madeira, gin, brandy, etc. ; brandy is generally 
 considered best. In making, proceed as fol- 
 lows : — Strip; the tender leaves of mint into a 
 tumbler, 'and add to them; as much brandy or 
 wine as you wishto,take, and an equal quantity 
 of white sugar. Put some pounded ice into 
 another tumbler ;••- pour this on the: mint and 
 brandy, and continue to pour the mixture from 
 one tumbler to the other until the whole is suf- 
 ficiently impregnated with the flavor of the mint. 
 Then as the ice melts, drink either through a 
 reed or from the tumbler. This is perhaps the 
 most delicious of all summer drinks. For Gin 
 julep, see Gin. 
 
 JUMBLES.— Take. -Sugar, 1 lb;. butter, % 
 lb ; eggs, 8 ; flour ; rose-water, or essence of 
 lemon. 
 
 Stir the sugar and butter together till they 
 are of a light color ; then add the eggs, beaten 
 to a froth, and flour enough to make the mix- 
 ture stiff enough to roll out. Roll. the dough 
 out in powdered sugar, about half an inch thick, 
 cut it into strips about half an inch wide 
 and four inches long, join the ends together so 
 as to form rings, lay them on flat tins that have 
 been buttered, and bake in a quick oven. They 
 should be a light brown, but perfectly crisp. 
 
 Almond Jumbles. — Take .--Almonds, % lb ; 
 blanched and chopped fine ; sugar, 1 lb ; flour, 
 1 lb ; butter, X lb ; sour milk, 1 teacupful ; 
 e gg s > 5 ! rose-water, 2 tablespoonfuls ; soda, y~ 
 teaspoonful dissolved in a tablespoonful of boil- 
 ing water. 
 
 Stir the butter and sugar to a cream ; add the 
 yolks of the eggs beaten to a froth, the flour, 
 the milk, the almonds, the soda, and the rose- 
 water ; lastly the whites of the eggs beaten to 
 a stiff froth. Stir all together thoroughly, and 
 drop by spoonfuls on buttered paper ; bake in 
 a quick oven. 
 
 Cocoanut Jumbles. — Make as above, using 
 grated cocoanut instead of almonds, and add- 
 ing a little salt. 
 
 K 
 
 KALE. — Green curled kale or Borecole is 
 a fine table vegetable of which there are several 
 varieties. It must be well frost-bitten before it 
 is fit for use; after which the frost should be 
 drawn out by placing it in a cool cellar or in 
 cold water. The parts used are the tender tops 
 
 or crown of the plant, with the side sprouts, 
 which should be well-boiled, so as to be tendei 
 before being dressed and eaten. Cook and 
 serve the same as cabbage. Green kale is in 
 season as soon as the frost appears, and con- 
 tinues good nearly all winter. (See SeatKale.) 
 
318 
 
 KALSOMINING 
 
 KIDNEYS 
 
 KALSOMINING.— The first requisite in 
 kalsominingis to have the walls perfectly clean ; 
 if there be grease or lime on any part, it must 
 be scraped off and made smooth; and all 
 imperfections, such as cracks or nail holes, 
 filled with a putty made with plaster of Paris 
 or whiting, time being allowed for the putty to 
 harden before laying on the kalsomine. Some- 
 times it may be found expedient to coat the 
 walls with a thin sizing of glue before applying 
 the kalsomine, and some painters prefer a coat- 
 ing of good oil paint to prevent dampness from 
 striking out and discoloring the walls. 
 
 In preparing the kalsomine, mix ten pounds 
 of zinc white, if for extra fine work, or the 
 same quantity of common whiting if for ordinary 
 work, to a thick cream with warm water ; then 
 add half a pound of dissolved glue, and stir all 
 well together. If for side walls, more glue 
 (half a pound) will have to be added to insure 
 it from rubbing off. A common whitewash 
 brush will answer to lay it on with, and it should 
 be applied while warm, adding hot water, to 
 thin it if found too thick to spread easily. It 
 was the practice of painters until lately to lay 
 kalsomine evenly, one way only, as in oil paint- 
 ing ; but the better method is to pass the brush 
 indiscriminately in every direction, leaving it in 
 that state which seems to give it the most solid 
 appearance. 
 
 As the charge for kalsomining, and in fact 
 for all similar work, is out of all proportion to 
 its actual cost, it may be useful to sum up here 
 the expense in the way of material attending the 
 kalsomining of a room twelve by fifteen feet : — 
 
 V2 lb* glue at 25 cts per lb $0 12 
 
 10 lbs whiting at 3 cts " o 30 
 
 % lb glue, (extra for side walls) o 12 
 
 Total 54 
 
 A whitewash brush will cost one dollar addi- 
 tional, but as the brush will be uninjured and 
 can be used very frequently, it hardly enters 
 into the actual cost of the work. Ten cents 
 worth of blue, yellow, red,' green, etc., in dry 
 colors, will form any desired tint. 
 
 KEROSENE. — Kerosene oil is a product of 
 the distillation of bituminous coal, and is also 
 made from crude petroleum. It has superseded 
 nearly all other oils for purposes of illumination 
 mainly on account of its cheapness, and when 
 of good quality produces a bright and beautiful 
 light, inferior only to gas. In selecting kero- 
 sene, attention should be paid to two points : 
 its safety and its light-giving qualities. Good 
 kerosene should be clear in color, and free 
 from all matters which can gum up the wick 
 and thus interfere with free circulation and 
 combustion. It should also be purified from 
 all that portion which boils or evaporates at a 
 low temperature; for it is the production of 
 this vapor, and its mixture with atmospheric 
 air, that gives rise to those terrible explosions 
 that occur when a flame is brought near a can 
 of poor oil. To test the oil in this respect, 
 
 pour a small quantity into an iron spoon, and 
 heat it over a lamp until it is moderately warm 
 to the touch ; if the oil produces a vapor which 
 can be set on fire by means of a flame held a 
 short distance above the surface of the liquid, 
 it is bad. Safe oil poured into a cup or on the 
 floor does not easily take fire when a flame is 
 brought in contact with it. Poor oil will in- 
 stantly ignite under the same circumstances, 
 and hence the breaking of a lamp filled with 
 poor oil, or the use of poor oil in any way about 
 the house, is fraught with terrible peril of con- 
 flagration. Not only the safety but the light-giv- 
 ing qualities of kerosene are greatly increased by 
 the removal- of these volatile and dangerous 
 components of the oil; and this is readily done 
 by a process of refining which only slightly 
 increases its cost. One of these "refined" 
 oils should always be chosen, and the best of 
 them is the Astral Oil. 
 
 Kerosene should be kept in a cool, dark 
 place, and carefully excluded from the air. It 
 would be superfluous, probably, to caution 
 against using it for lighting fires and the like, 
 since those who do such things must be fully 
 aware that in doing so they are subjecting 
 themselves and their property to the deadliest 
 peril. 
 
 KERSEYMERE. (See CASSIMERE.) • 
 
 KETCHUP. (See Catsup.) 
 
 KETTLE. — Kettles are usually made of cast- 
 iron, though not infrequently of copper or tin. 
 (See Copper-ware; Iron-ware, and Tin- 
 ware.) In boiling a kettle care must be taken to 
 put on the lid closely, so as not to leave the small- 
 est crevice. If the lid is in the least broken or 
 bent, it is best to get a new one ; otherwise the 
 water is very likely to be smoked and will then 
 communicate a disagreeable taste to whatever 
 it is used in preparing. 
 
 To remove fur from the inside of a kettle, 
 fill it with water, and add to it a drachm o^j sal- 
 ammoniac ; let it boil for an hour, and the fur 
 or incrustation formed on the metal will be 
 dissolved and can easily be removed. 
 
 KID. — The meat of the kid is sometimes 
 but not often found in our markets, but it is 
 considered inferior to lamb, and can scarcely 
 be numbered among the edible meats in this 
 country. (See Goat's Flesh.) Kid is pre- 
 pared, dressed, and served in the same way as 
 Lamb. 
 
 KIDNEY'S. — These are obtained from cows, 
 sheep, or pigs. The calves' kidneys are best of 
 all, and are usually found in the loins of veal, but 
 sometimes they are taken out and sold sepa- 
 rately. Lambs' and sheeps' kidneys are very 
 much alike, but the lambs' are considered 
 most delicate. Pigs' kidneys are also best 
 when taken from the young pig or shoat. No 
 kidneys should be used for cooking purposes 
 which are not perfectly fresh. If pigs' kidneys 
 have any disagreeable smell they should be 
 thrown away. 
 
 Broiled Kidneys. — Split the kidneys into 
 four pieces, skewer them apart, cut away all 
 the skinny or membranous portions, sprinkle 
 
KITCHEN 
 
 KNIFE 
 
 319 
 
 with salt, and broil over a good fire. When 
 brown on both sides, serve. 
 
 Pried Kidneys.— I. Trim and cut the kid- 
 ney into slices ; season them with salt and 
 pepper, and dredge them well with flour ; fry 
 them on both sides until they are nicely 
 browned ; then lift them out, empty the pan, 
 and make gravy for them with a teaspoonful 
 of butter, a dessertspoonful of flour, pepper 
 and salt, and a teacupful of boiling water ; 
 shake them round, and give them a' minute's 
 simmering ; add a little mushroom catsup, 
 lemon-juice, or any sauce that will give a good 
 flavor. Minced herbs are, to many tastes, an 
 improvement to this dish, to which a small 
 quantity of onion cut fine can be added, if it is 
 liked. 
 
 II. Strip off the skin and remove the fat, and 
 then slice the kidney rather thin ; season it 
 with salt, pepper, and grated nutmeg, and 
 sprinkle over with plenty of minced parsley, or 
 equal parts of parsley and eschalots, chopped 
 very small. Fry the slices over a brisk fire, 
 and, when nicely browned on both sides, stir 
 amongst them a teaspoonful of flour, and pour 
 in by degrees a teacupful of gravy and a wine- 
 glassful of white wine ; bring the sauce to the 
 point of boiling, add a morsel of butter and a 
 tablespoonful of lemon-juice, and pour the 
 whole into a hot dish, garnished with fried 
 bread. This is a French receipt, and an excel- 
 knt one. 
 
 Stewed Kidneys. — Cut the kidney in half, 
 lengthwise, and soak it in strong salt water for 
 twelve hours ; parboil it till about half done ; 
 set it aside till cold, and then cut away all the 
 tender meat, leaving the tendons and mem- 
 branes unused ; put these bits of meat into a 
 stew-pan, with about two teacupfuls of boiling 
 water, and boil till very tender ; then add a 
 tablespoonful of butter, season to taste with 
 pepper and salt, thicken with a little flour, and 
 boil about five minutes longer. Have ready 
 a few slices of crisp toast, pour the stew over 
 them on a dish, and serve at once, garnished 
 with parsley. 
 
 KING-FISH. (See Whiting.) 
 
 KITCHEN. — In city houses the kitchens 
 are nearly always on the basement floor, while 
 in the country they are as generally either sep- 
 arate or an outlying portion of the main build- 
 ing. In either case the same principles of 
 construction should be observed. A kitchen 
 should always, if possible, be entirely above 
 ground ; and it should always be well-lighted 
 and thoroughly ventilated. These points are 
 of more importance than is gener"ally supposed, 
 since the contentment of the cook and the 
 goodness of the cookery depend upon them in 
 a very large measure. A whitewashed wall is 
 best for a kitchen, as it is clean and neat, and 
 can be so easily whitewashed afresh whenever 
 it is soiled. The whitewash can be colored, if 
 desired ; this makes a prettier wall, but has the 
 disadvantage that, whenever any place becomes 
 soiled, a whitewasher must be called in to re- 
 pair the mischief, whereas, the ordinary white- 
 
 wash can be prepared and applied by any one. 
 Both ceiling and walls should be whitewashed 
 at least twice a year. Painted wood-work is 
 not desirable in a kitchen ; it soon looks dirty, 
 unless washed very frequently with soap, and 
 this soon wears the paint off in spots. The 
 wood, left in its natural state, requires a great 
 deal of hard scrubbing ; but, if oiled and var- 
 nished, or simply oiled, will keep clean a long 
 time, and can be easily and quickly wiped off 
 with a little water. 
 
 If the flooring is smooth and evenly laid, the 
 cleanest and least troublesome method of treat- 
 ing is to oil well two or three times a year. It 
 does not soil easily then, and when soiled can 
 be washed readily and without scrubbing. If 
 it is not in proper condition for oiling, stain it 
 with black walnut stain, made as follows : To 
 one gallon of turpentine add a quarter of a 
 pound of asphaltum and half a pound of com- 
 mon beeswax. If found too thin, add bees- 
 wax ; if too light in color, add asphaltum, 
 though this must be done with caution, as a 
 very little will make a great difference in the 
 shade, and the wood should not be black, but a 
 rich, dark brown. This will probably have to 
 be renewed every Spring and Fall, but it is hot 
 difficult to apply, and will cost less than fifty 
 cents for each application. Carpets should 
 never be used on a kitchen floor, except a rug 
 here and there in Winter, and oil-cloth is both 
 expensive and difficult to keep clean. If any 
 carpet be used it should be rag, because it is 
 thick and heavy. This should be tacked down 
 only in front of doors and places where it is 
 liable to trip any one up. Strips of zinc may 
 be tacked around the hearth and in front of the 
 sink, and are admirable arrangements to pre- 
 vent dirt and wear. 
 
 Every kitchen should have a large sink, with 
 a drain running under ground. This sink 
 should be scalded out every day, and occasion- 
 ally with hot lye ; and care should be taken 
 that no tea leaves or potato peels are thrown 
 into it, as they soon obstruct the pipes; 
 
 For the furniture and utensils required in a 
 kitchen, see Furniture. 
 
 KNIFE. — Table-knives are the only ones 
 which claim our attention here, and, for sug- 
 gestions as to the different kinds and qualities, 
 and the materials of which they are made, see 
 Carving, and Fork. The best steel is the 
 cheapest in the end, and will give most satis- 
 faction. The finer kinds of knives have the 
 blades plated with silver, and are very orna- 
 mental ; but it must be recollected that these 
 cannot be sharpened when they become blunt 
 by use, as they soon do. 
 
 In washing knives the blades only should be 
 dipped in hot water and wiped immediately, 
 taking care that the handles are not wetted ; 
 they should then be cleaned on the knife-board, 
 or with the patent cleaner, if there is one at 
 hand. To preserve knives not in common use, 
 the blades should either be rubbed over with 
 mutton suet or they should be kept in a wooden 
 box containing sifted quicklime, care being 
 
320 
 
 LABURNUM 
 
 LACHENALIA 
 
 taken that the blade only of the knives touch 
 the lime. 
 
 A very simple knife-cleaner may be made of 
 two boards, twenty inches long, six inches 
 broad, and one inch thick, joined together, but 
 not quite close, by a hinge ; two pieces of buff 
 or belt leather are stretched over the interior 
 surfaces, and nailed on the exterior ones ; and 
 a handle assists in holding the apparatus steady. 
 In using it, lay powdered Bath brick, or any 
 similar dust, on the lower leather; shut the 
 boards together, lay the left arm on the upper 
 board, holding the handle ; put the knife, well 
 wiped from grease, between the , leathers, and 
 four or five rubs backwards, not sideways, will 
 produce a beautiful polish on both sides. The 
 shoulders and back may be polished on the 
 leather turned over. 
 
 Or, cover a smooth board, free from knots, 
 with thick buff leather, on which spread, about 
 
 the thickness of a penny, the following paste : 
 Emery, one part ; crocus, three parts ; mixed 
 with lard or sweet oil. This composition not 
 only gives a superior polish to knives, but 
 impr6ves their edges. 
 
 KOL-CANNON. — Mix, in about equal pro- 
 portions, some smoothly mashed cold potatoes 
 and some cabbage or greens of any kind, first 
 boiled quite tender, pressed very dry, and 
 chopped a little, if needful. Mash up the whole 
 well together, add a seasoning of pepper and 
 salt, a spoonful of butter, and a spoonful or 
 two of cream or milk ; put a' raw onion in the 
 middle of the mass, and stir it over a clear fire 
 till it is very hot and sufficiently dry to be 
 moulded and dished like dry hash. Take out 
 the onion before the Kol-cannon is served. 
 
 In Ireland mashed parsnips and potatoes are 
 mixed in the same way, and called parsnip- 
 cannon. 
 
 LABURNUM. — The common laburnum, 
 or golden chain, is a very ornamental shrub, 
 common in gardens, and well worthy of culti- 
 vation. It grows in any moderately rich soil, 
 requires little attention when once planted, and 
 is perfectly hardy. The English and Scotch 
 laburnum are somewhat tender in the Northern 
 States ; they will, however, flower splendidly 
 in a slightly sheltered location, and their golden 
 chain of flowers is very beautiful. 
 
 The seeds of the laburnum, which it bears in 
 profusion, are poisonous, and produce, when 
 eaten, excessive vomiting, relaxation, and 
 cramps. The treatment is to give an emetic of 
 anything that may be at hand, while a dose of 
 white vitriol is being sent for ; this will soon 
 remove them from the stomach. Afterwards 
 the body must be supported with brandy and 
 cordials. 
 
 LACE. (To clean.) — To clean white lace 
 edging, cover a quart bottle with linen stitched 
 smoothly to fit the shape ; begin at the bottom 
 and wind the lace round it, basting it fast at 
 both edges to the linen ; soap it well with fine 
 soap, rinse by plunging up and down in a pail 
 of clean water, — put it into a pot and boil it till 
 white. Then set in the sun to dry ; and, when 
 dry, clip the basting threads, and unwind the 
 lace. If it has been carefully basted on, it re- 
 quires no ironing, and will look nearly as good 
 as new. 
 
 To wash white lace, baste each piece on old 
 muslin ; soap it well and soak in soft water 
 ov,e.r night; work the soap out by squeezing- it 
 occasionally, dipping and squeezing it again. 
 Change the water two or three times, repeating 
 the dipping and squeezing ; put it (again fresh 
 soaped) into a saucepan of cold water to simmer 
 for a quarter of an hour or so ; boil it twice 
 over if necessary, and if the color is still bad, 
 
 bleach a little on the grass'liefore finishing. 
 Rinse it in plenty of hard water, adding a little 
 blue ; then dissolve twelve lumps of white sugar 
 more or less according to the quality of the lace 
 in a teacupful of hot-water, pour into a large 
 basin and add a little blue ; dip each piece of 
 lace in separately, squeeze; shake out, and 
 spread upon a clean cloth ; roll them up for an 
 hour more, then put them in a fresh cloth, to lie 
 rolled up till nearly dry. Use a cold iron. 
 
 Fine lace covered with powdered French 
 chalk or magnesia and so left for a week often 
 comes out clean. 
 
 To clean black lace, squeeze it three or four 
 times through a liquid made by dissolving a 
 teaspoonful of spirits of wine, and a teasjtoon- 
 ful of borax, in half a teacupful of very soft 
 water ; then rinse in a cup of hot water in which 
 a black kid glove has been boiled. Pull out the 
 edges of the lace until nearly dry and press 
 for two days in a heavy book. 
 
 LACHENALIA.— One of the Cape bulbs, 
 very easy of culture, and making extremely 
 pretty window plants. They should be grown 
 as near the glass as possible. Plant in Octo- 
 ber, in pots filled with a rough, peaty, and 
 sandy soil ; they require very little water, but 
 after starting into growth should never be al- 
 lowed to become parched. The foliage of the 
 lachenalia is .prettily variegated with black; 
 and the flowers, which are in bloom from 
 January to February, are produced in up- 
 right spikes, and are pendulous, high-colored 
 tubes. L. pmdiila, with red and yellow flow- 
 ers, is the most common species. There are 
 many species with pink, purple, red, yellow, 
 and.blue flowers.; among the choicest of which 
 are : L.fragrans, with flowers white and red ; 
 and L. quadricolor, with flowers yellow, red, 
 and purple. 
 
LACQUERING 
 
 LAMB 
 
 321 
 
 LACQUERING. — A thin varnish given to 
 brass-work, such as to handles of locks, door- 
 plates, etc., to prevent their tarnishing. Brass- 
 work may be re-lacquered in the following man- 
 ner : Put an ounce of turmeric, two drachms 
 of arnotto, and two drachms of saffron, into a 
 pint of alcohol ; shake it occasionlly for a week, 
 and then filter into a clean bottle ; add three 
 ounces of clean seed shellac, and shake the 
 bottle now and then for a fortnight. In apply- 
 ing it, warm the metal first, and lay the lacquer 
 over it evenly with a soft brush. 
 
 A lacquer to give tin, or silver-plated articles 
 the appearance of brass, may be made thus : 
 Melt, in separate vessels, two ounces of shel- 
 lac and eight ounces of amber ; mix them well 
 together, and add half a pint of drying linseed 
 oil. Dissolve in a pint bottle, two drachms of 
 saffron in half a pint of oil of turpentine ; strain 
 this, and add to it two drachms each of gum- 
 tragacanth and arnotto finely powdered. Mix 
 bom these compounds together and shake them 
 well; apply as before. It is by this varnish 
 that leather is made to appear as if gilded, 
 after it has been covered with silver leafT 
 
 LADY SLIPPER. (See Balsam.) 
 
 LAGER BEER.— This term is properly ap- 
 plied only to those beers which are fermented 
 in cool cellars by a slow process in which the 
 yeast settles to the bottom of the vessels. In 
 this country it is applied indiscriminately to 
 the light kinds of beer which are prepared by 
 the slow process of fermentation. Much of 
 this beverage, however, is not genuine lager- 
 . beer, for it has not lain a sufficient. length of 
 time in the cellar to acquire that title ; nor 
 could it have been preserved in casks during 
 the time required by lager-beer in ripening It 
 is more technically termed, and is known by 
 the brewers as Schenkbier, or draught-beer. 
 It contains less alcohol than the genuine lager, 
 and less than the various kinds of ripened ales, 
 and corresponds to what is known in this 
 country as " present use ale," or the new ale 
 commonly kept in the ale-houses. Lager is a 
 light and pleasant summer beverage ; but it 
 has neither the nutritive nor the stimulating 
 qualities that are generally claimed for -it. One 
 advantage is that it costs so little to manufac- 
 ture that it is seldom adulterated. 
 
 LAMB. — The young sheep is usually known 
 among butchers as "lamb," until it arrives at 
 the age of twelve months, when it is termed 
 yearling, though still in many cases dressed 
 and sold as lamb. The Spring lamb is a lux- 
 ury prized chiefly for its unseasonableness ; its 
 flesh, although delicate and tender, is quite in- 
 sipid and much less nourishing than good mut- 
 ton. Lamb is occasionally sold in our mar- 
 kets as early as March ; after which it slowly 
 increases in size and plentifulness, until in the 
 months of June, July, and August, it is in full 
 season and of fine quality. When it first ap- 
 pears, lamb is not sold in less quantity than a 
 quarter, its Weight being seldom above five or 
 six pounds. As it increases in size the lamb 
 rapidly increases in weight, and in June the 
 21 
 
 quarters generally weigh from eight to twelve 
 pounds each. Later in the season the quarters 
 will weigh as much as twenty-five pounds 
 each, but'the animal is then cut up like mut- 
 ton, and the same joints can be procured. 
 
 In butchering, the carcass of lamb is first 
 split down the centre of the back and neck into 
 two sides, which are quartered by leaving two 
 or three ribs on the hind-quarter. When 
 large enough, and it is desired by the pur- 
 chaser to be cut or divided, the leg is first cut 
 off and prepared for roasting or boiling, of is 
 cut into chops. The fore-quarter of lamb is 
 smaller than the same joint of mutton, and the 
 bones are of a more reddish color. The fore- 
 leg is broken off immediately above the joint 
 of the foot; which Connects with the white 
 joint bond This is generally considered the 
 choicest part of the lamb on account of the 
 delicacy of the ribs and breast when roasted. 
 Removing the blade-bone greatly assists the 
 carver. The loin of lamb is usually cut into 
 chops, or cracked for roasting. Separated from 
 the shoulders, the neck and breast broiled 
 make a choice dish. 
 
 In choosing lamb, it must be borne in mind 
 that this meat will not keep long after the ani- 
 mal is killed. When the fore-quarter is fresh 
 the large vein in the neck is bluish in color ; 
 when it is becoming stale it is green. In the 
 hind-quarter, if not recently killed, the fat of 
 the kidney will have a slight smell, and the 
 knuckle will have lost its firmness. Another 
 test is to examine the fat on the back and then 
 that on the kidneys, both of which should be 
 white, hard, and of the same color. 
 
 Baked Lamb. — Either the fore-quarter or 
 hind-quarter may be used for this. Put the 
 joint in a baking-pan, the bottom of which is 
 just covered with cold water ; spread a little 
 butter on it, and season with salt and pepper ; 
 cover it with a piece of buttered paper, and 
 set the pan in a moderately quick oven ; baste 
 often till done. If the paper burns, put on 
 another piece. Allow about ten minutes to the 
 pound, and in order to ascertain when properly 
 done run a small knife or skewer into the 
 meat ; ft should enter easily. Serve with the 
 gravy only, or with any sauce that may be pre- 
 ferred. 
 
 Boiled Lamb. — Lamb should never be 
 boiled except in stews; it becomes tasteless 
 and sodden on account of its immaturity, and if 
 very young is positively unwholesome. 
 
 Chops (Lamb). — Prepare, cook, and serve 
 as directed for mutton chops. They should 
 be broiled, never fried, as they are already suf- 
 ficiently oily. 
 
 Roast Lamb. — Either the fore or hind- 
 quarter will answer for this ; but the fore-quar- 
 ter is generally esteemed choicest. The fire 
 for roasting should be clear and brisk ; put the 
 meat on with a little water in the dripping-pan, 
 and it must be carefully and plentifully basted 
 from the time it becomes warm until it is ready 
 to serve — first with salt and water, and after- 
 wards with the gravy. Though it requires 
 
322 
 
 LAMPREY 
 
 LAMPS 
 
 quick r6asting, it must never be placed suffi- 
 ciently near the fire to endanger the fat, which 
 is very liable to scorch or burn. Allow about 
 .ten minutes to the pound for a fore-quarter; 
 eight minutes for a leg ; and six for a shoulder. 
 Lamb should always be well done. Serve with 
 the sauce given below ; or, skim the gravy 
 well, thicken with brown flour, and serve with 
 that. 
 
 Sauce for Lamb. — The mint for this sauce 
 should be fresh and young. Strip the leaves 
 from the stem, wash them carefully, and drain 
 them on a sieve or dry them in a cloth ; chop 
 them very fine, put them into a sauce-tureen, 
 and to three tablespoonfuls of the mint add 
 two of pounded sugar ; let them remain a short 
 time well-mixed together, and then pour to 
 them gradually six tablespoonfuls of Vinegar. 
 
 Stewed Lamb.— I. — Take: Three or four 
 pounds of lamb, cut it up into pieces an inch or 
 two in length, crack the bones and remove all 
 the fat ; put the meat in a pot with enough cold 
 water to cover it, ,and set where it will heat 
 gradually. Cover it closely, and stew half an 
 hour; then add four ounces of salt pork cut 
 into strips, a chopped onion, and some pepper ; 
 cover again and stew an hour longer, or until 
 the meat is very tender. Mix a Tittle dough 
 as for biscuits, cut into squares, an J drop into 
 the stew ; boil ten minutes and season further 
 by the addition of a little parsley and thyme ; 
 thicken with two tablespoonfuls of flour stirred 
 in a teacup of cold milk. Boil up once and 
 serve in a-dcep covered dish. 
 
 H. Choose a small plump leg ot lamb, not 
 much exceeding five pounds in weight ; put it 
 into a vessel nearly of its size, with a few trim- 
 mings or a bone or two of raw veal, if at hand ; 
 cover it with warm water, bring it slowly to a 
 boil, clean off the scum with great care when 
 it is first thrown to the surface, and when it has 
 all been skimmed off, add a bunch of thyme 
 and parsley, and two carrots of moderate size. 
 Let the lamb simmer slowly, but without ceas- 
 ing, for an hour and a quarter ; serve it covered 
 with rich white sauce, and send some of the 
 sauce to table with it in a tureen. 
 
 LAMBREQUIN. (See Curtains.) 
 
 LAMPREY— usually called lamprey-eels — 
 are taken in large numbers in the months of 
 March, April, May and June. The flesh is 
 dark, rather dry, and somewhat insipid in taste ; 
 and, though a favorite dish in England, is not 
 much esteemed here. They are considered 
 best in the months of May and June. Prepare 
 as directed for Eels. 
 
 LAMPS. — The lamps in use not too simple 
 to justify description, are treated under sepa- 
 rate articles, except two brought to our notice 
 since the articles were prepared about the oth- 
 ers named in the cross-references below. The 
 main purpose of this article is to explain some 
 matters common to lamps in general. 
 
 The distance from the burning part of the 
 wick to the surface of the oil should remain 
 unchanged, so that equal quantities of oil 
 may be drawn up at all times, and the reservoir 
 
 should be so shaped and placed that its shadow 
 will occasion the least inconvenience. If the 
 wick is supplied from a reservoir below, it is 
 obvious that just in proportion as that is ex- 
 hausted, the distance from its surface to the' 
 flame is increased ; the wick elevates less oil, 
 and the light grows faint and dim. To remedy 
 this, the reservoir is often made so as to have 
 a large surface of oil that will fall but a little 
 distance although a considerable amount be 
 withdrawn. To avoid the objectionable shade 
 thrown by such a large cistern close to the wick, 
 the astral lamp had its reservoir constructed 
 in the form of a narrow circular ring, which 
 throws but a small shadow. The sinumbra 
 lamp had this ring so shaped as to produce still 
 less shade. A more modern device is. a foun- 
 tain of oil placed on one side higher than the 
 wick, with a self-acting arrangement by which 
 the reservoir is fed from it, and its height con- 
 stantly maintained at the' same point, as in the 
 German student lamp, {which see). The astral 
 and sinumbra lamps are now virtually out of use. 
 
 The wick of a lamp serves only to raise up 
 the oil; the combustion of its own substance 
 is so small as scarcely to deserve notice.- The 
 size of the wick, however, is important. To se- 
 cure complete combustion, it is essential that 
 the air shall have access to every part of the 
 flame. If the wick be large, a great deal of 
 carbon vapor remains unconsumed in the inte- 
 rior of the flame, or breaks out at the top as 
 smoke, and the flame appears yellow or even 
 brownish. The smaller the wick, the clearer 
 and whiter will be the flame ; yet a very small ' 
 wick cannot give much light. It was first 
 noticed by Dr. Franklin that two small wicks, 
 placed close together, give more light than one 
 equal in quantity to both ; the air being admitted 
 between them, there is more surface of flame 
 than in one only. (See Duplex Lamp below.) 
 Three wicks, for the same reason, give still 
 more light ; but they consume oil in proportion. 
 It is rather difficult to keep several wicks always 
 at the same height, and there is a good deal of 
 trouble in adjusting and trimming them. A fiat 
 wick is found to obviate this inconvenience, and 
 to give a much better and clearer light than a 
 round one which consumes the same quantity 
 of oil. These are consequently now much used. 
 By far the best arrangement of the whole, how- 
 ever, is that invented by M. Argand, and known 
 as the Argand burner. (See Argand.) 
 
 The care of lamps requires so much atten- 
 tion and discretion that it should only be 
 entrusted to the most reliable servants, if to 
 any. Lamps should be freshly filled, the chim- 
 neys cleaned every day, and the wicks trim- 
 med smooth with a pair of sharp scissors. 
 Take the lamp to pieces and clean it often. Half 
 the light produced is often lost owing to the 
 dirty state of the chimneys. Renew the wicks 
 before they get too short; they should never 
 be allowed to burn shorter than an inch and a 
 half. The inside of oil-cans should be cleansed 
 occasionally with soda dissolved in water (one 
 tablespoonful of soda to a quart of water). Be 
 
LAMPS 
 
 LARD 
 
 323 
 
 careful to drain them well, and not to let any 
 gilding or bronze be injured by the soda coming 
 in contact with it. Never leave a burning ker- 
 osene lamp turned down, as it will always 
 smoke. 
 
 Argand Lamp. (See Argand.) 
 
 Carcel Lamp. (See Carcel.) 
 
 Chimneys of glass can be effectually clean- 
 ed by kerosene or spirits, when water is inef- 
 fectual. 
 
 Duplex Lamp. — This is a lamp now made 
 for burning kerosene, with two flat wicks side 
 by side. (See remarks on preceding page.) 
 The mechanical construction is too simple to 
 justify illustration, but as these lamps are some- 
 
 times made in quite elegant form we annex a 
 cut giving the exterior view. 
 
 Globes. (See under Gas.) 
 
 Moderateur Lamp. (See Carcel.) 
 
 Shades. (See under Gas.) 
 
 Spirit Lamp. — The ordinary forms are well 
 known ; the one here given is not yet widely 
 introduced, but is an immense convenience at 
 the table, in the nursery and sick room, and in 
 travelling. It is generally known as the 
 Rachaud Lamp. The inventor is M. Lang. 
 
 It burns alcohol vapor with which it supplies 
 itself through a roll of wick contained in the 
 small vertical central cylinder and reaching 
 from the bottom of the lamp to near the top of 
 the cylinder. The top of the cylinder is closed 
 but near the top a circle of small holes is pierced. 
 The part of the cylinder in and near the main 
 reservoir is surrounded by a second wick pro- 
 jecting slightly above the cover of the main 
 reservoir of the lamp. When this outside wick 
 is lighted the cylinder is heated, and the alcohol, 
 
 with which capillary attraction has saturated 
 the inner wick, is rapidly vaporized and rushes 
 out of the holes near the top of the cylinder 
 with considerable force. This vapor becomes 
 ignited from the flame below it, of the outside 
 wick, and large horizontal jets of flame are so 
 kept up while the supply of alcohol lasts. 
 Water may be boiled by this flame with an 
 astonishing saving of time and fuel. 
 
 Three vertical rods start from the periphery 
 of the reservoir, and are bent inward horiz- 
 ontally, so as to support the vessels to be 
 heated. 
 
 Student Lamp. (See German Student 
 Lamp.) 
 
 LARD. — The best lard is that made from 
 the leaf-fat which adheres to the ribs and belly 
 of the hog; lard made of this is called leaf- 
 lard. As a general thing, however, the lard 
 obtained in the stores is made of the fat cut 
 from various parts of the hog — including both 
 leaf-fat and meat-fat ; this is cut into very small 
 pieces, then boiled till quite rendered, and 
 the melted fat having passed through a strainer 
 into pots becomes lard when cool. Good lard 
 should be white and solid, and without dis- 
 agreeable smell. 
 
 Extensive adulterations are practised in lard 
 by mixing flour, water, starch, lime, or alum 
 with it, and in some cases carbonate of soda or 
 potash and salt. In addition to these, veal 
 and mutton fat are also mixed with it, in order 
 to give inferior qualities the consistence which 
 good lard ought to have. Water is easily de- 
 tected by the sputtering made in melting. Flour 
 and starch can only be detected bv the micro- 
 scope, excepting that on melting fard contain- 
 ing these substances, an opaque body is usually 
 seen floating in it, and generally falling towards 
 the bottom. The saline ingredients mentioned 
 above require chemical tests to make them 
 apparent. 
 
 To Make. — The best way to secure pure 
 lard is to make it at home. For this purpose, 
 if " leaf-lard " is desired, take the leaf-fat, wash 
 it carefully and let it drain, cut it into bits, and 
 put it into a tin kettle or stone jar, and set this 
 in a pot of boiling water ; stir occasionally 
 until it is melted, allowing it only to simmer 
 slowly ; throw in a very little salt to settle the 
 sediment ; and while still hot, strain through a 
 coarse cloth into jars. Good lard for common 
 use can be made of the fatty portions of the 
 hog lying next the skin. Cut these into slices, 
 put tnem in a large pot, add a teaspoonful of 
 water to prevent scorching at the bottom, and 
 melt slowly, stirring every. few minutes. Sim- 
 mer until the meat is shrivelled and brown and 
 
324 
 
 LARDING 
 
 LAW 
 
 dry ; remove the bits carefully with a perfor- 
 ated skimmer, add a little salt as before, and 
 when the fat is clean strain it into jars. Great 
 care is required in making lard to prevent 
 scorching; for this reason it should simmer 
 very gently, and should be stirred often— almost 
 constantly at the last. Lard keeps belter in 
 small jars than in large ones. Cover the tops 
 with bladders, and over these tie a cloth dipped 
 in melted grease. 
 
 _ LARDING. — This consists in the introduc- 
 tion of thin and narrow pieces of ham or bacon 
 into poultry and meats that are naturally some- 
 what dry and devoid of flavor. Veal, turkeys, 
 chickens, and rabbits may all be larded with 
 advantage, and almost any roast or stewed dish 
 is improved by it. The larding-needle, with 
 
 Larding-needle. 
 
 which the process of larding is performed, is 
 merely a short, thick needle with a spring 
 opening or slit instead of an eye, so that a nar- 
 row slip of bacon may be introduced, just as a 
 pen is inserted into a penholder. Charged 
 with this larding, the needle is passed through 
 a pinched-up portion of the flesh, and having 
 inserted it so that its two ends project, the slit 
 of the needle is opened and liberates its charge. 
 These pieces of bacon are inserted in regular 
 order, at intervals of about an inch, in the 
 breast of a turkey, chicken, or in the substance 
 of veal, etc. ; after which the article is consid- 
 ered larded, and is ready for the fire. 
 
 LARK. — This is one of the small birds 
 ranked as game. The shore-lark or sky-lark, 
 is the species oftenest found in the market ; it 
 is generally very fat, and is considered excel- 
 lent eating. It is in season throughout the 
 winter months, but cannot always be obtained. 
 The brown lark is not quite so plentiful as the 
 preceding; it is in season during the months 
 of March, April and May, when their flesh is 
 said to be equal to the shore-lark. Meadow- 
 larks, or meadow-starlings, are sometimes 
 found in the market, and are shot in great num- 
 bers South and West. The flesh of a young 
 fat bird is almost as good as that of the quail, 
 but the bird itself is neither so large nor so 
 plump. They are in the best condition dur- 
 ing the fall months. Cook and serve as Orto- 
 lan. 
 
 LARKSPUR.-One of the finest of the hardy 
 herbaceous plants, and desirable for every flow- 
 er-garden. It is perennial, requiring but little 
 attention and will grow luxuriantly in any good 
 garden soil. It grows readily from seed, or 
 from increase of the roots ; and if the seed- 
 pods are cut off, will continue in flower from 
 July to November. All the attention they 
 require is to loosen the earth around the roots 
 
 each Spring and dig in a few spadefuls of ma- 
 nure. The plants are propagated by division 
 of the root, which should be performed in 
 early Spring, just as the plant starts into growth, 
 or in the latter part of Summer, when they 
 have done flowering. The shades of blue in 
 the larkspur are unsurpassed by any flower of 
 similar color. 
 
 The Delphinium Formosum, andZ>. Hender- 
 sonii,axt beautiful varieties of the brightest blue 
 color with a white centre. Other varieties are, 
 D.Alba, pure white; D. Belladonna, sky blue 
 D. Chinensi Pumilum, azure blue ; and D. 
 Mons. Neuner, pale blue. 
 
 LASTING. — A woollen fabric with a double 
 warp, sometimes of two and sometimes of three 
 threads ; it is made of various patterns, plain, 
 twilled, or figured. It is generally black in color, 
 and is used chiefly for the tops of ladies' shoes. 
 Width eighteen inches. 
 
 LATOTJR. {See CLARET.) 
 LAUDANUM. — The ordinary tincture of 
 opium. The ordinary dose for an adult is from 
 20 to 30 drops. (See Opium.) 
 
 LAUREL LEAVES.— The receipts in many 
 cook-books direct the use of laurel leaves 
 (cherry-laurel) as a seasoning or flavoring sub- 
 stance. In all such receipts substitute the bay 
 leaf. The first is poisonous, containing prussic 
 acid ; the latter is simply aromatic, with a per- 
 fume similar to that of cinnamon. Laurel leaves 
 should be banished from cookery, for though 
 no perceptible evil effects may follow their use 
 in small quantities, the consequences of an 
 overdose, or of a mistake on part of the cook, 
 may be serious. 
 LAUGHING GAS. {See Nitrous Oxide.) 
 LAURESTINUS.— This plant, hardy in 
 England, is with us a winter-blooming parlor 
 ornament. It is easily cultivated, grows rap- 
 idly, and blows very freely. The flowers are 
 small, white, and gathered into clusters, and . 
 are in bloom from, February to May. The*pots 
 for growing the laurestinus should be large, and 
 filled with a soil composed of four parts loam, 
 and one part each of sand, leaf-mould, and 
 manure. The plants should be freely watered. 
 They should also be washed frequently, as 
 dust collecting on the foliage injures the beauty - 
 and health of the plant. There are many varie- 
 ties of the laurestinus, one of which, the snow 
 ball {Viburnum opulus) is a hardy garden 
 shrub, highly ornamental. 
 
 LAVENDER-WATER.— Take .--A pint of 
 proof spirits of wine ; essential oil of lavender ■ 
 one ounce ; essence of ambergris, two drachms. 
 Put all into a quart bottle, and shake it up well 
 daily. r 
 
 LAW.— While there is the same danger in 
 law as- in medicine, that non-professional treat- 
 ment may do more harm than good, fortu- 
 nately the necessity for resorting to it is less 
 frequent. Owing to the varying Taws of differ- 
 ent States, to go into the subject fully and 
 without danger of misleading, would require a 
 large volume. There are, however, a few uni- 
 versal rules that everybody should know as a 
 
LAW 
 
 325 
 
 means of safety in estate, just as the principles 
 of hygiene should be known as a means of 
 safety in body. Some of these rules belong 
 with the business forms elsewhere given under 
 their respective titles of Account or Bill, 
 Check; Draft, Power of Attorney, Pro- 
 missory Note and Receipt, or under the 
 law of master and servant, which is treated 
 under Servants. We have endeavored to 
 group the others in this article. 
 
 Caveat Emptor- (Let the purchaser take 
 heed). — When the article sold is not at the 
 time of sale in the possession of the vendor, 
 the vendee buys.at his peril, unless there be 
 a covenant or warranty of title. But if the 
 vendor at the time of sale has the article in 
 his possession, and sells it as his own, and re- 
 ceives a fair price, he warrants the title ; and 
 in case the title prove defective, he is bound to 
 make compensation to the vendee. After the 
 completion of the sale by payment and deliv- 
 ery, the vendee may find that the article sold 
 is not in quality and nature what he intended 
 to buy. The general rule applicable here is, 
 that it is the duty of the vendee at the time he 
 entered into the contract to examine for him- 
 self and ascertain whether the article will 
 answer the intended purpose, and to exercise 
 his own judgment with regard to its quality. 
 If he omitted to do this, he cannot rescind the 
 contract and recover the price paid,- unless the 
 vendor was guilty of false and fraudulent rep- 
 resentations material to the sale, by which 
 the vendee was misled ; or there was an* ex- 
 press warranty by the vendor; or unless a 
 warranty is implied from the nature and cir- 
 cumstances of the sale. When goods are sold 
 by sample there is an implied warranty by the 
 vendor that the quality of the bulk is equal to 
 that of the sample. So, if one buys an article 
 for a specific purpose, which is made known to 
 the vendor, and the vendee relies upon the 
 skill and judgment of the vendor to supply 
 what is wanted, there is an implied warranty 
 that the article will be fit for the purpose. 
 And if an article is to be made to order, there 
 is an implied warranty that is reasonably fit for 
 the purpose for which it is ordinarily used. It 
 is said that where provisions are sold by a 
 trader for domestic use, there is an implied 
 warranty that they are sound and wholesome. 
 Good faith is required on the part of the ven- 
 dor; and if the article sold have a secret defect, 
 which the vendee by the strictest attention 
 could not discover, but which is known to the 
 vendor, it is his duty to disclose it. 
 Change. See (Tender below.) 
 Deed. — Any contract or agreement ex- 
 pressed in writing, under seal, and which has 
 been delivered, is a deed ; but the term is 
 often used in a more restricted sense to de- 
 note a writing, sealed and delivered, by which 
 lands or some interest therein is conveyed. 
 A writing for the conveyance of lands, signed 
 and sealed by the grantor, and DlSced in the 
 hands of a third person, to be delivered to the 
 grantee upon the happening of a certain event, 
 
 is called an escrow. As a general rule the es- 
 crow takes effect at the time of delivery to 
 the grantee, and until then the title to the es- 
 tate remains in the grantor. The formalities 
 necessary for the due execution of deeds of 
 lands are prescribed by the statutes of the 
 several States ; • and, as the assistance of a 
 competent legal adviser should always be ob- 
 tained, no forms are here given. 
 
 The statute of frauds provides, that no ac- 
 tion shall be maintained upon any agreement 
 for the sale of real estate, or any interest in 
 or concerning it, (except leases for a short 
 term, usually not to exceed one year,) unless 
 such agreement or some memorandum thereof, 
 be made in writing, and signed by the party 
 to be charged therewith, or his agent. 
 
 In nearly all the United States, the wife is 
 entitled to dower (an estate for life in one- 
 third part of the husband's lands) in all the 
 lands which the husband owned and possessed 
 during his life ; in which case, if the entire in- 
 terest in the lands is intended to be conveyed 
 to the grantee the wife should join in the deeds; 
 In those States, however, where the wife is 
 only entitled to dower in those lands which 
 the husband owned and possessed at the time 
 of his death, there is no occasion for her to 
 join in a conveyance by the husband." 
 
 Erasures or interlineations in a deed, made 
 by the grantee, subsequent to its execution 
 and delivery, render it void ; and the rule now 
 seems to be, that when erasures or interlinea- 
 tions appear in a deed they are ]:>resumed to 
 have been made after execution and delivery, 
 unless the contrary be proved. It is, there- 
 fore, best when they are made before execu- 
 tion to note that fact upon the instrument it- 
 self before signing. 
 
 It is deemed- advisable in this country to 
 have every man's title to real estate appear on 
 record, and provision is made in the several ( 
 States for the recording of deeds by the county 
 clerk or other proper officer. An unrecorded 
 deed is good as between the grantor and the 
 grantee, but third persons may acquire an in- 
 terest to the prejudice of the grantee. A 
 grantee should, therefore, upon the delivery 
 to him of a deed, have it recorded immediately. 
 The destruction of a deed after delivery, al- 
 though unrecorded, will not revest the title in 
 the grantor. To do this a reconveyance is 
 necessary. 
 
 An owner of lands should exercise caution 
 in entering into a written agreement for a fu- 
 ture sale of land, or any interest therein, and 
 satisfy himself of the responsibility and good 
 faith of the person with whom he deals, as 
 otherwise he may find a cloud upon his title 
 which may obstruct his selling to a third party, 
 and cannot be removed without litigation. 
 
 Delivery of personal property. — As" be- 
 tween vendor and vendee the property in 
 the article sold passes to the vendee with- 
 out delivery ; but to give the vendee a 
 title which will avail against third parties 
 without SOtice, delivery is essential : as, if B 
 
326 
 
 LAW 
 
 buys A's horse and pays the purchase money, 
 but leaves him in A's possession, who sells 
 and delivers him to C, and receives the pur- 
 chase money, if C has no notice of the prior 
 saletoB he can retain the horse. So if the 
 vendee allow the article sold to remain in the 
 possession of the vendor, it -is liable to be 
 taken by legal process for the vendor's debts.. 
 The general rule upon this subject is, that if 
 the vendee of personal property suffer the 
 vendor to remain in possession, this is evi- 
 dence of fraud as against the creditors of the 
 vendor or a bona fide purchaser ; and, unless 
 there be a sufficient excuse shown to and ap- 
 proved by the court, that evidence is conclusive. 
 In many States mortgages of personal prop- 
 erty, or chattel mortgages as they are called, 
 are authorized by. statute. The mortgage 
 must contain a specific description of the prop- 
 erty mortgaged, and be recorded in the same 
 manner as deeds of real estate. Where such 
 mortgages are allowed, and the provisions of 
 law regulating them are complied with, the 
 mortgage is good, although the mortgagor re- 
 tains possession. In all other cases the'mort- 
 gagee should take possession, the rule being 
 the same as in case of an absolute sale (See 
 sale, of personal property^) 
 , Dower. (See under Deed above.) 
 Escrow. (See under Deed above.) 
 Grace. (^Promissory Note). 
 Interest (for Money). — Interest, in the sense 
 in which it is here considered, is the sum paid 
 for the use of money or its equivalent. In most 
 States the taking of more than a certain sum 
 as interest is prohibited ; in which case the 
 taking of a larger sum constitutes the offence 
 of usury. The rate fixed by law is not uni- 
 form throughout the United States. By re- 
 cent legislation in some States, usury laws, so 
 called, have been abolished, the parties being 
 allowed to contract for any rate they choose. 
 Owing to the diversity in the laws of the dif- 
 ferent States relating to this subject only a 
 few general considerations will be given here. 
 To entitle a party to interest, it is not neces- 
 sary in many cases that there should be an 
 express contract to pay it. In general, the 
 wrongful detention by one person of money 
 due to another gives to the creditor a claim 
 for interest; as, if goods are sold on credit^ 
 the debtor in case of non-payment is liable for 
 interest from the time the credit expired. A 
 promissory note made without interest, pay- 
 able at a specific time, bears interest from ma- 
 turity. If payable on demand, it bears inter- 
 est from the time demand was made. 
 
 Compound interest, or interest, upon inter- 
 est, is in general not allowable. If a note was 
 made payable five years after date, with inter- 
 est annually, which the debtor should neglect 
 to pay, and, after the maturity, of the note, a 
 suit was brought for principal and interest, 
 only simple interest could be recovered. The 
 creditor might, however, have brought an ac- 
 tion for each year's interest as it accrued, in 
 which case, the measure of damages would 
 
 doubtless be the unpaid instalment of interest 
 and interest thereon from the time it became 
 payable. But if unpaid instalments of _ inter- 
 est are ' allowed to run until the principal is 
 due, they become merged with it, and a sepa- 
 rate suit cannot be maintained therefor. (See, 
 Tender below.) 
 
 Legal Tender. (See Tender below.) 
 
 Limitations, Statute of.— It is a general 
 rule that no action can be brought upon any 
 account, debt, claim, negotiable note or con- 
 tract not evidenced by a writing under seal, ; 
 except within six years after the right of ac- 
 tion shall accrue. The object ^ of this rule is 
 to prevent attempts to enforce doubtful or 
 fraudulent claims after the evidence by which 
 they could be defeated has been dissipated. 
 
 The six years are to be counted from the 
 time the creditor might have brought his ac- 
 tion. If goods are sold on credit, the six 
 years begin from the time the credit expired., 
 In case of a promissory note on time, when t 
 the note is due and payable. An acknowl- 
 edgment or promise to pay the debt renews, 
 the liability of the debtor, and removes the 
 protection of the statute. Formerly a verbal , 
 acknowledgment or promise was sufficient ; 
 but about fifty years ago a statute was passed 
 in England, requiring it to be in writing, and 
 similar statutes have been enacted in most of 
 the United States. In a few States, a verbal, 
 acknowledgment or promise is still . sufficient. 
 A part payment of the debt, or a payment of, 
 interest due upon it, also renews the liability. 
 of the debtor. This is upon the ground that 
 the part payment of a debt is, in effect, an 
 acknowledgment of the residue, and a prom- 
 ise to pay it. If, therefore, at the time of 
 payment the debtor denies any further liabil- 
 ity, the protection of the statute is not re-, 
 moved. When a debt is renewed in either of 
 the above modes, it is treated as giving a new 
 cause of action to the creditor, and the six. 
 years begin to run again from the time of 
 such renewal.' 
 
 The statute also prohibits the bringing of 
 an action to recover possession of real -estate : 
 after a certain time, usually twenty years, 
 although a shorter period is prescribed in 
 some states. 
 
 Exception is made in favor, of .infants, or, 
 persons under twenty-one years of age, mar- 
 ried women, and other persons legally incapa- 
 ble when the right of action accrues. As to! 
 them, the statute begins to run from the time 
 the disability ceases. When the time has' 
 once begun to run, however, it is not sus- 
 pended by a disability that arises afterwards. 
 
 Payments, Appropriation of. — Where an, 
 indebtedness consists of several items accru- 
 ing at different times, the debtor in making a 
 partial payment may, at the time of making' 
 such payment, apply it as he sees fit. . If the 
 debtor make no application the creditor has a 
 right to do so. If neither makes a specific 
 application by an express act, the law implies 
 an application of the payment to the items in , 
 
LAW 
 
 327 
 
 the order of their respective dates, commenc- 
 ing with that which accrued first. The im- 
 portance of these rules would be illustrated in 
 a case where the creditor held two demands, 
 one secured and the other not. It might 
 become of considerable consequence to which 
 demand a payment was appropriated. 
 
 Mortgage. — The rules vary too much in dif- 
 ferent States to make good advice practicable 
 here. {See, however, Delivery and Pay- 
 ments?) 
 
 ' Outlawry of Claims. (See Limitations, 
 Statute of, above.) 
 
 Release. — A release is a written instrument, 
 by- which a right of the maker to sue another 
 person is discharged, or by which such other 
 person is released from some obligation or 
 duty with respect to the maker. The fol- 
 lowing is the ordinary form of a general re- 
 lease : — 
 
 " Know all men by these Presents : 
 
 " That I, John Doe, of the city, county and 
 " state of New York, in consideration or one 
 "hundred (iqo) dollars to me paid by Richard 
 " Roe, of said city of New York, do, for my- 
 "self, my heirs, executors and adfitifiistrators, 
 "remise, release and forever aisc*ha'rge th,e 
 " said Richard Roe, his heirs, exeattors and 
 " administrators, of and . from 'alt\ actions, 
 "debts, contracts, agreements andldemands 
 " whatsoever, which against the said Richard 
 "Roe I ever had, now have, or which I, my 
 "executors or administrators, hereafter can or 
 " shall have, by reason of any matter, cause or 
 " thing whatsoever, from any time hitherto to 
 " the day of the date hereof. 
 
 " In witness whereof, I have hereunto set 
 "my hand and seal, this first day of May, 
 "A. D. 1876. 
 
 John Doe, [l. s.] 
 
 A release will be set aside when its execu- 
 tion was procured by fraud, or it was the re- 
 sult of accident or mistake. 
 
 Sale of Personal Property.— A sale is de- 
 fined by Chancellor Kent to be " a contract for 
 the transfer of property from one person to 
 another for a valuable consideration; and 
 three things are requisite to its validity, viz.: 
 the thing sold, which is the dbject of the con- 
 tract, the price, and the consent of the con- 
 tracting parties." The seller is termed the 
 vendor, and the purchaser the vendee. 
 
 If an article is exchanged for another the 
 transaction is called a barter. If an article 
 is voluntarily given to another without con- 
 sideration, it is a gift. , 
 
 Unless a contrary intention appears, it is 
 presumed that a sale is to be completed at 
 once— the article delivered and the price paid. 
 The parties may, howeyer, agree for a future 
 delivery or a future payment. 0i , ' , 
 
 The seventeenth section of the Statute or 
 Frauds, so called, passed. in the twentyrninth 
 year of Charles II., provides, that "no contract 
 « for the sale of any goods, wares and merchan- 
 dize for the price of j£io sterling or upwards. 
 
 " shall be allowed to be g»od except the buyer 
 " shall accept part of the goods so sold, and ac- 
 " tually receive the same, or give something in 
 " earnest to bind the bargain, Or in part payment, 
 " or that some note or memorandum in writing ■ 
 " of the said bargain be made and signed by 
 " the parties to be charged by such contract, or 
 "their agents thereunto lawfully authorized:" 
 This section, with some variation as to the 
 amount, has been generally reenacted in this 
 country. It is, therefore, essential to a valid 
 contract for the sale of goods for the' price of 
 fifty dollars or more (the limit in New York) 
 that— 
 
 , First. There should be some note or mem- 
 orandum of the contract made in writing, 
 signed by the parties to be charged thereby, 
 or their agents ; or— 
 
 Second. That the buyer- shall accept and 
 actually receive part of the goods ; or — 
 
 Third., That the buyer shall give something 
 in earnest to bind the bargain, or pay some 
 part of the purchase money. 
 
 If the thing sold is not in existence at the 
 time the contract is entered into, the sale is 
 wholly void ; as, if the furniture in a house is 
 sold; and unknown to either party, it had been 
 destroyed by fire. An article which a man 
 has -not in his possession but which he ex- 
 pects to obtain, as by purchasing in the mar- 
 ket, cannot be the object of a present sale, al- 
 though it may be the basis of a contract for a 
 future sale. 
 
 No one can sell that to which he has him- 
 self no title. As if the article be stolen, the 
 original owner may reclaim it, although the ' 
 purchaser paid the thief full value, and had no 
 knowledge of the circumstances under which 
 the article was obtained. A good title may, 
 however, be obtained to money, and also 
 notes, checks and bills of exchange payable to , 
 bearer, which .have been stolen, by an . inno- 
 cent third person who takes Xhem bona fide, 
 without knowledge that they have been stolen, 
 and in the usual course of business. (See 
 Caveat Emptor and Delivery?) 
 
 Sale of real property. (See Deed.) 
 
 Tender. — If a creditor for any reason re- 
 fuses to receive the amount justly due him 
 from his debtor, the latter may, at any time be- 
 fore -suit is brought, make a tender of the sum 
 due, and thereby stop interest and entitle him- 
 self to costs if a suit is subsequently brought. 
 The tender should be of the exact sum due at 
 the time, and no condition or qualification 
 must be insisted upon to which the creditor 
 can reasonably object. 
 
 A tender is vitiated by a demand for a re- 
 ceipt in full, and it is doubtful whether the 
 debtor is entitled to demand a receipt for the 
 sum tendered. 
 
 A tender, should be made ift lawful money. 
 
 No foreign gold or silver coins are a legal : 
 tender in the United^tates. 
 
 The gold coins of;,, the United States are a.. 
 tender in all payments at their nominal value, 
 when not below the standard weight, etc. If 
 
328 
 
 LAW 
 
 reduced below sueh standard, they are a legal 
 tender at a valuation in proportion to their ac- 
 tual weight. 
 
 By the Act of Congress of Feb. 12, 1873, 
 the silver coins of the United States were 
 made a legal tender at their nominal value for 
 any amount not exceeding five dollars in any 
 one payment. This limit has recently been 
 increased, and several bills are now pending 
 before Congress relating to the subject. 
 
 The minor coins of the United States are a 
 legal tender at their nominal value for any 
 amount not exceeding twenty-five cents in any 
 one payment. 
 
 United States notes (greenbacks) are a legal 
 tender in payment of alldebts, public and pri- 
 vate, except duties on imports and interest on 
 the public debt. 
 
 A tender made in other than lawful money 
 is not .thereby vitiated, if the creditor object 
 to it only upon some other ground, as that the 
 sum tendered is not sufficient. 
 
 Where several distinct debts are due from 
 the debtor, as upon several promissory notes, 
 a tender may be made of the amount due upon 
 one. 
 
 While the exact sum due should be tender- 
 ed, the offer of a larger sum will make a good 
 tender unless coupled with a demand for 
 change' ; in which case, if objected to upon that 
 ground, the tender will be vitiated. If, how- 
 ever, the creditor object only upon some other 
 ground, as that the amount is not sufficient, 
 the demand for change does not vitiate. 
 
 To constitute a valid tender, the money must 
 be actually produced and offered, unless there 
 be an express or implied waiver thereof by 
 the creditor. 
 
 As before stated, the object of a tender is 
 to stop interest or damages and give the 
 debtor a claim for costs in case a suit is after- 
 wards brought. It follows, that it is not a dis- 
 charge of the indebtedness, but rather an 
 admission of it. It is, therefore, the duty of 
 the debtor to be in readiness to pay the sum 
 tendered upon demand, although it was. refused 
 by the creditor when first offered. 
 
 A tender should be made in the presence of 
 witnesses, and it is well to make a memoran- 
 dum of the circumstances attending it. 
 
 Warranty. (See Caveat Emptor above, and 
 Endorsement, under Promissory Note.) 
 
 Will. — A will, or testament, as it is some- 
 times called, is a declaration of a man's in- 
 tention with regard to the disposition of his 
 property after his death. The person making 
 the will is called the testator, and those taking 
 under it legatees or devisees. 
 
 A nuncupative will is a verbal declaration of 
 a man's intentions with regard to the dispo- 
 sition of his property, made before witnesses. 
 In many States, wills of this kind have been 
 abolished altogether, and in others they are 
 only good under peculiar circumstances, as in 
 case of soldiers and sailors. 
 
 The making of a will is an important event 
 and the best legal assistance at command^ 
 
 should always be secured. Wills unskilfully 
 made are often the source of protracted litiga- 
 tion, and become a curse rather than a blessing 
 to those whom the testator intended to serve. 
 
 To take effect, wills must be executed with 
 the formilities required by law : and in this re- 
 gard the laws of the several States are not 
 uniform, some States require three witnesses, 
 others only two, etc. 
 
 To show the necessity of attending to all 
 the formalities required by law, it may be 
 stated, that if a testator after the execution of 
 his will adds another provision by an inter- 
 lineation in his own handwriting, it has no 
 effect whatever, unless made with the same 
 formalities required for the will itself. "* 
 
 Any person of sound mind, not under 
 twenty-one years of age, nor a married woman, 
 is competent to make a will devising both real 
 and personal estate. As to the capacity* of 
 persons und.er twenty-one . years of age, and 
 married women in this regard, the laws of the 
 several States are not uniform. 
 
 A will takes effect at the death of the tes- 
 tator, and may be revoked by him at pleasure 
 during his life. A subsequent will is a revo- 
 cation of a prior one, if it is so expressed, or 
 if a different disposition is made of, the prop- 
 erty. The burning, cancelling, tearing or ob- 
 literating a will by the testator, or by another 
 person in his presence and. by his direction, 
 will also operate as a revocation. It is also 
 a general rule, that marriage and the birth of 
 a child subsequent to the execution of a will, 
 when no provision is made for such contin- 
 gency, operates as a revocation. If a single 
 woman makes a will and then marries, the will 
 is thereby revoked: 
 
 No person who is to take a beneficial inter- 
 est under a will should be a subscribing witness, 
 nor is it prudent for such a person to draft it. 
 
 While we advise strongly the obtaining of the 
 best professional assistance in all cases whlre 
 it is possible, nevertheless emergencies may 
 arise where help cannot be had. For such 
 cases, and such cases only, the following sug* 
 gestions are given : Write out in clear and 
 simple language the exact disposition of prop- 
 erty desired. Call in three substantial and judi- 
 cious persons, and let the testator sign and 
 seal the will in their presence, telling them 
 that it is his last will and testament, and re- 
 questing them to act as witnesses. Then let 
 the witnesses, in the presence of the testator, 
 and in the presence of each other, each sisrn 
 the following form, which should be written 
 underneath the signature of the testator, and 
 on the same sheet of paper :— 
 
 " Signed, sealed, published and declared by 
 "the testator as and for his last will and testa- 
 ment in our presence, who at his request, 
 " and in his presence, and in the presence of 
 *'each other, have hereunto subscribed our 
 " names as witnesses." 
 
 Following their names, the witnesses should 
 write their places of residence. It is believed 
 that a will executed in the above described 
 
LAWN 
 
 LEEK 
 
 329 
 
 manner would take effect in nearly if not quite 
 all the States. 
 
 LAWN. — A linen fabric, thinner and more 
 transparent than ordinary linen and resembling 
 cambric. The thread for it is made as round 
 as possible, and is not pressed so much as for 
 calicoes. The finest lawn is of French manu- 
 facture. The Irish is next to the French, and 
 there are also Scotch and American lawns. 
 Lawn has the advantage that it will take and 
 hold very delicate colors and shades of colors. 
 It comes in pieces a yard wide, and should be 
 shrunk before cutting. 
 
 LAXATIVES. — Remedies which gently 
 open the bowels, so that they are inclined to 
 be loose, but no more. It is highly desirable 
 that in all cases the medicines of the least 
 power in this respect should be first employed 
 when it is necessary to open the bowels artifi- 
 cially, and more powerful purgatives used only 
 when these have failed. Sometimes, if the 
 food has been too concentrated, that is, if there 
 has not been a fair amount of indigestible mat- 
 ter in it, the bowels are apt to become con- 
 fined ; in such cases, the use of brown bread in- 
 stead of white bread will often suffice. Figs 
 and prunes especially are excellent laxatives. 
 Manna, tamarinds, and cassia are still better. 
 But the most convenient for use are castor- 
 oil, flour of sulphur, and magnesia, or its car- 
 bonate. 
 
 LEAS. — Lead is not a proper metal to be 
 used in any vessel for receiving food, it is so 
 readily acted on by the vegetable and mine-. 
 ral acids, and the salts thus produced are 
 highly prejudicial to health, and even fatal 
 to life itself. Water-tanks should never be 
 lined with lead, nor should the gutters of 
 houses from which the rain-water is used be 
 made of it. Water that has been standing m 
 the pipes should not be used until the pipes 
 have been some time in use. 
 
 LEAK (In lead pipe). — If you cannot turn 
 off the water and cannot wait for the plumber, 
 put some flat metal object, such as an axe 
 or hatchet blade behind the pipe, and hammer 
 the pipe flat against it. This, of course, can be 
 dorre at any place between the source and the 
 leak, and does not necessitate waiting to tear 
 away any impediment that may surround the 
 leak or working in an inconvenient place. If 
 the leak is up stairs at a part where the water 
 stops running when water is turned on down 
 stairs simply turn the water on at some faucet 
 down stairs till the plumber comes. (See 
 Drainage and Water.) 
 
 LEAVEN. (See Yeast.) 
 
 LEDUM. — A species of low-growing ever- 
 greens, making very pretty miniature plants for 
 garden culture. They are perfectly hardy, and 
 require no attention after starting, further than 
 digging round the roots in the Spring and work- 
 ing in a few spadefuls of manure. In planting, 
 dig a hole about two feet in diameter, fill in 
 with loam, and set the plant carefully in the 
 centre, treading the soil closely around it so 
 that it may be firmly established. The ledum 
 
 blooms in June, throwing out a multitude of 
 small white flowers. 
 
 The varieties are: L. Augustifolium, luxi- 
 folium, intermedium, latifolium, plaustre, 
 procumbens, and thymofolivm. 
 
 LEECHES (How to use.)— Very often it 
 is found almost impossible to get leeches to 
 bite ; they will either refuse to bite at all, or 
 will fasten anywhere but on the desired spot. 
 This is because they are not managed rightly. 
 A leech partakes, to some extent, of the nature 
 of a fish — that is, it lives in water,— and there- 
 fore, instead of holding them in a warm hand 
 or a dry towel, act in this way : First, wash 
 the place perfectly clean, then put the leeches 
 into a wine-glass and fill it with water ; put a 
 piece of paper over it, turn the glass upside 
 down on the place where you want them to fix, 
 and draw the paper away; the leeches being 
 now in their native element, will settle instantly, 
 thereby saving a great amount of vexation and 
 loss of time. As soon as they have taken 
 hold, place a towel round the glass to soak up 
 the water, and remove it. In this way you get 
 them exactly where you wish, either all on one 
 spot or distributed over a larger space, by put- 
 ting on only one or two at a time. If you re- 
 quire one on a very particular spot, for in- 
 stance, close to the eye, and have not a proper 
 leech-glass, put its tail first into a small, narrow 
 phial filled with water. Where they have to 
 be used inside the mouth, nostrils, etc., it is 
 better to pass a needleful of thread through 
 the tail to hold by. It will not prevent them 
 biting. If one should be swallowed, drink a 
 little salt and water, which is poisonous to 
 them. 
 
 Leeches are always expensive, but with a 
 little care they need not be destroyed. When 
 they come off do not dip them into salt ; put 
 them into a large jar of water, with an inch or 
 two of turf or garden soil ; change the water 
 every day for the first week, then once a week 
 will be sufficient ; in this way they will clear 
 themselves and recover. Any dead ones must 
 be removed, or they will spoil the water and 
 destroy the others. 
 
 LEEK. — This is a common plant of the onion 
 tribe ; it is sometimes called flag-onion, from 
 the large, flag-like leaves which it throws up 
 from its small, fine roots. Leeks are cultivated 
 in all respects like the onion, and have the ad- 
 vantage that they stand the severest winter. 
 In the markets they are generally found tied in 
 bunches, or one or two tied up with a small 
 bunch of parsley, being a quantity sufficient 
 for a soup or stew. The whole plant is used 
 in soups and stews. Notwithstanding its un- 
 pleasant odor, it is very wholesome, but re- 
 quires to be well boiled, that it may not taint 
 the breath. The young leeks appear in Au- 
 gust, and can be found throughout the winter. 
 
 Boiled Leeks. — Trim off the coarse leaves 
 from some young leeks, cut them into equal 
 lengths, tie them up in small bunches, and boil 
 them twenty to twenty-five minutes in plenty of 
 water which has been previously salted and 
 
330 
 
 LEG 1 
 
 LETTUCE 
 
 skimmed. Serve them on toast, and send 
 melted butter to table with them. 
 
 LEG (Broken.) (See Fractures.) 
 
 LEMON. — The lemon is the most useful of 
 all the foreign fruits. It is scarcely an article 
 of mere luxury, but is almost essential for culi- 
 nary and many other purposes. The juice 
 consists chiefly of citric acid, which, besides 
 its agreeable flavor, is particularly cooling and 
 grateful. It is also a powerful antiscorbutic, 
 and is frequently administered as a medicine. 
 The outward rind or peel of the lemon con- 
 tains a highly odoriferous essential oil, and on 
 that account is a valuable and agreeable stom- 
 achic, and is used for flavoring a variety of 
 dishes ; it is warm, aromatic, and slightly bitter ; ' 
 it is also made into an excellent sweetmeat 
 when cleaned of the pulp and preserved with 
 sugar, well known by the name of candied 
 lemon-peel. Lemons can almost always be ob- 
 tained. Fresh ones arrive from the West In- 
 dies in the Winter and from the Mediterranean 
 in the Spring. The best are those with thin 1 
 rinds and rather small. 
 
 LEMONADE.— Take .--Sugar (granulated) 
 % /z lb ; lemon juice, (free from seeds) I gill ; 
 water, i qt. 
 
 Grate the rind of two lemons, and leave it 
 in the water for an hour or two ; or, if wanted 
 immediately steep it in a little of the water ; in 
 either case strain the water before using it. 
 Mix the three ingredients ; add a large piece of 
 ipe and serve. The lemons should be well rolled 
 before squeezing and the peel not put in un- 
 less the lemonade is to be drunk immediately. 
 
 Concentrated Lemonade. — Take : - Es- 
 sence of lemon, i drachm ; citric acid, i y 2 oz ; 
 loaf sugar, 7.% lbs ; water, I pt. 
 
 To make the syrup, put the sugar into the 
 water when cold, and let it boil gradually ; then 
 pour it hot on the acids. Keep this in bottles. 
 To make the beverage, put a tablespoonful of 
 the syrup into a tumbler of water. 
 
 Milk Lemonade. — Dissolve six ounces of 
 loaf sugar in a pint of boiling water, and mix 
 with them a gill of lemon-juice and the same 
 quantity of sherry ; then add three gills of cold 
 milk, stir the whok well together, and pass it 
 through a jelly-bag till clear. This is delicious. 
 
 Portable Lemonade. — Rasp, with a quarter 
 of a pound of sugar, the, rind of a fine, juicy 
 lemon, reduce it to powder, and pour on it the 
 strained juice of the fruit. Press the mixture 
 into a jar, and, when wanted for use, dissolve 
 a tablespoonful of it in a glass of water. It 
 will keep a considerable time. If too sweet, 
 a very small portion of citric acid may be 
 added when it is taken. 
 
 LEMONS, Salt of. — This is an old-fashioned 
 preparation, used for taking iron-mould out of 
 linen ; and in the printed directions sold with 
 it, it is recommended for flavoring punch and 
 apple puddings instead of lemon-juice* Now, 
 this so-called salt of lemons is not prepared 
 from lemons at all — it is composed of cream of 
 tartar and oxalic acid, or salt of sorrel. Both 
 the fotter are poisonous and the quantity of 
 
 salt of lemons recommended to flavor half a 
 pint of punch or an apple pudding may produce 
 serious effects. Never use it for flavoring any- 
 thing that is to pass into the stomach. 
 
 LEMON VERBENA. — A half-hardy shrub, 
 brought originally from Chili. It is desirable 
 chiefly from the delicious fragrance of its 
 leaves. The flowers are small, whitish, and of 
 little beauty. As a Winter plant it is of no 
 value, as it needs a season of rest,, which 
 must be given in a cellar free from frost 
 The best treatment is to plant it out in the 
 open garden in the Spring, where it will attain 
 a vigorous growth. In the fall, before the first 
 frost, remove the plant, with a ball of earth at- 
 tached to the roots, to the cellar. When Spring 
 comes, trim the plant into a neat shape and re- 
 plant it. If growh in pots, the proper soil is 
 two parts ,-loam, two parts leaf-mouldy with a 
 little sand mixed in. Give plenty of water 
 while the plants are growing, but withhold it 
 entirely during the Winter. , 
 
 The lemon Verbena is often, called the Aloy- 
 sia, and the only species is A- citriodora.., 
 
 LETTUCE. — Lettuce may be , considered as 
 a cooling Summer vegetable, and useful rather, 
 as correcting and diluting animal food than as 
 containing much nutriment itself. There are 
 two principal varieties : the Cabbage and the Cos 
 lettuce. The first comes earliest in the season ; 
 the leaves are roundish and the head flat and 
 close to the ground. The Cos lettuce is more 
 upright, ' and the head is of an oblong form.t 
 When very young, the cabbage lettuce is pre- 
 ferred, but when mature ;the 'Cos has the finer, 
 flavor, and is much employed for salads. The 
 cabbage lettuces (such as Tennis Ball, and 
 Black-seeded Butter) are always the best to the 
 time of running to seed. The only; advantage 
 of the Cos is that it stands heat better and is 
 slower in running to .seed. 
 
 The Boston Tennis Ball, and the Black-, 
 seeded Butter zxz the best varieties at all seasons 
 save in Summer. The Early Curled Simpson* 
 is good for Spring and early Summer use. The, 
 Large Curled Indian is better for later use ; it 
 does not run to seed so quickly as other kinds, 
 and bears the sun better. The Green Paris 
 Cos is. one of the best of the ordinary Cos 
 varieties. The hard lettuce raised in the open 
 air generally appears in the market in May, but 
 is most abundant in June and July and con- 
 tinues throughout the year, being very largely: 
 raised under glass throughout the Winter and 
 early Spring, j 
 
 In Salad. — Lettuce for salad should be. 
 handled very carefully, in order not to wilt the 
 leaves while cleaning it. When the head of 
 the lettuce is hard, it is not necessary to wash - 
 it at all, as when the outer leaves are taken off, 
 the rest is perfectly clean. Never use the 
 knife, but break the leaves ; put them into a 
 salad-dish, and keep them fresh with water un- 
 til the time comes to eat them. Then season 
 with salt, pepper, vinegar, and oil (mustard 
 may be added if liked), in -proportions to suit 
 the taste. The salad may be decorated when 
 
LEUCORRHCEA 
 
 LIBRARY 
 
 331 
 
 it is put on the table with the blossoms and 
 petals of the rose (any kind), pink, sage, nas- 
 turtium, periwinkle, lady's slipper, marsh-mal- 
 low, or wild chicory ; these are not removed, 
 but are cut up and eaten with the lettuce. In 
 a regular dinner, lettuce should be served im- 
 mediately after the roast. 
 
 Stewed Lettuce. — Strip off the outer leaves 
 and cut away its stalks ; wash the remaining 
 leaves very carefully, and throw them into water 
 with a little salt in it. Boil them twenty 'to 
 thirty minutes, or until quite tender, then lift 
 them out and press the water thoroughly from 
 them ; chop them a little, and heat them 
 in a clean sauce-pan with a seasoning of 
 pepper and salt, and a small slice of but- 
 ter ; then add a little flour and stir them 
 well ; add next about a teacupful of broth or 
 gravy, boil them quickly until they are tolerably 
 dry, and stir in a little pale vinegar or lemon 
 juice. Serve as hot as possible. 
 
 LEUCORRHCEA. [see Whites, under 
 Menstruat I on.] 
 
 LEVERET. (See Rabbit.) 
 
 LIBRARY. — Every home should contain a 
 collection of books, however small : and they 
 should be accumulated on some definite plan, 
 however limited.. The privilege of using a 
 public library is generally valuable ; but some 
 books must be owned, and be constantly with- 
 in reach, or no real satisfaction can be had 
 from them. Of this character are cyclopae- 
 dias, histories, standard poets, and discursive 
 essays. Ordinary novels, satires, and other 
 ephemeral books may be drawn from the cir- 
 culating library, finished up in an evening or 
 two, and returned. 
 
 There are innumerable families who never 
 dream of buying any book but -school-books 
 and Christmas gifts. Every one who can af- 
 ford anything at all beyond the necessaries of 
 life should set aside a definite yearly, sum for 
 books, and should form the habit of frequently 
 dropping into a book-store to see what there 
 may be that would interest him. An excellent 
 way to cultivate a habit of reading in a child is 
 to give him, for his own, every book of your 
 selection which he will read through. And 
 living among good books at home is as im- 
 portant as going to school. 
 
 We disclaim any intention, in this article, of 
 instructing learned or "bookish" people; but 
 we hope to throw out a few hints which will 
 be Valuable to the vast number who may wel- 
 come guidance regarding what to read. 
 
 Any one who can look forward to spending 
 within a year or two over, say, $150 in books, 
 will find it well to consult " Putnam's Best 
 Reading" (15th edition). It contains much 
 valuable information, though there is room for 
 dissent from some of its critical estimates. 
 
 In the matter of subscription books, some 
 people buy any one that is brought to the door, 
 if the agent is persistent enough ; others refuse 
 utterly to look at onei As Andrew Fairservice 
 said of the Campbells, " There's baith gude and 
 bad " o' subscription books, like other books. 
 
 Examine the subscription book, and test it, as 
 you would any other article ; even tell the 
 agent to call again, and meantime seek advice. 
 JNever buy a book solely because of a great name 
 on the title-page. One or two of our most 
 famous authors have of late sold their names 
 tq books which they did not write, and which 
 they should be ashamed of if they had written. 
 It is a common trick in subscription books to 
 (spread out the matter by means of large type, 
 wide spaces between the lines, ami thick, pulpy 
 paper ; so that you pay four or five dollars for 
 .what should have been put into a dollar-and- 
 a-half book. 
 
 I Always get good :paper and print if you can ; 
 'the latter is economical because it saves the eyes, 
 iand both will make the book -worth re-binding 
 some day. But so long as you are obliged to 
 refrain from buying any book that .you would 
 like, , never indulge in expensive bindings. 
 Dictionaries and cyclopaedias should have, 
 strong leather bindings ; but for all other books 
 the ordinary cloth is good enough. Do not 
 bind up sets of magazines. The'binding of 
 each volume would pay for a new book; any 
 valuable series of articles is pretty sure to be 
 collected in. a volume by itself; and not one in 
 a hundred of those who imagine they will re- 
 read their monthlies .ever does so. Send your 
 old magazines to the hospitals and the mission- 
 aries, and save the shelf-room and the binding 
 price for fresher books. 
 
 The bottom book in every library must be a 
 dictionary. But it is by no means necessary to 
 get an unabridged ; the octavo size will answer 
 every ordinary purpose, and being easier to 
 handle will be consulted much oftener. Yet 
 the quarto editions have, in addition to the 
 dictionary proper, much matter which tends 
 to obviate the need of other books of reference. 
 There is now no important difference between 
 Webster and Worcester. 
 
 An American who can have but one cyclo- 
 paedia should buy one prepared in America. 
 The chief of these is the American (16 vols., 
 $80). Johnson's ranks next (4 vols., $43) ; and 
 there will soon be a smaller one, confined to 
 the requirements of the average reader,- and 
 omitting the things which scholars alone can 
 understand, issued by Henry Holt & Co., for 
 $10. A cyclopaedia is equivalent to a large 
 number of books of reference. 
 
 Next get an atlas. One of the better sort 
 of school atlases answers all general purposes. 
 
 Then a history of your native land. There is 
 but one short history of the United States, for 
 grown folks, that has the approval of scholars.. 
 This is. Doyle's ($1.40), edited by Freeman, the 
 English historian. Of the longer histories, the 
 choice is between Bancroft (new ed., 6 vols., 
 $13.50) and Bryant's, still (1877) incomplete. 
 For an outline of the world's history, Freeman's 
 General Sketch ($1.50) is incomparably the 
 best. Green's Short History of the English Peo- 
 ple ($1.75) is not onl y tne Dest short book on the 
 subject; but one of the best books ever written, 
 on any subject. Bryce's Holy Roman Empire 
 
332 
 
 LIBRARY 
 
 ($3), a work of the very first excellence, is 
 virtually a general history of Europe from the 
 beginning of the Christian era. 
 
 For an analysis and summary of the litera- 
 ture of our native tongue Taine's is confessedly 
 the best (3 vols., $7.50; abridged, $2.50). 
 
 Very early in your collection should come a 
 popular physiology : Dalton's ($1.50), Huxley 
 and Youmans's ($175), Flint's ($6) ; a natu- 
 ral history : Hooker's ($1.50), Wood's abridged 
 ($1.50), Milner's ($8) ; and a botany: Gray's 
 ($1.30 to $3.50), Koehler's ($3). 
 
 Every house where English is spoken should 
 contain a Shakespeare (50 cts. to $5,000). Add 
 to this, Dana's Household Book of Poetry, 
 ($3 to $6). 
 
 Let us recapitulate 
 
 English Litera- 
 
 ture ga.so to $7.50 
 
 Physiology .. .. 1.50 " 6.00 
 Natural History. 1.50 " 2.00 
 
 Botany 1.30 ** 3.50 
 
 Shakespeare 50 " 30.00 
 
 Household Book 
 
 of Poetry 3.00 "' 6.00 
 
 Dictionary #5.00 to $12.00 
 
 Cyclopaedia. ... 10.00 " 80.00 
 
 Atlas 1.50 " 25.00 
 
 U. S. History... 1.40 " 20.00 
 General History, 1.50 "* r.50 
 English History, 1.75 " 1.75 
 Holy Roman 
 Empire 3.00 ** 3.00 
 
 $34-45 $i9 8 -25 
 
 Here we have the essentials of a library at 
 a price varying from a little over $30 to about 
 $200. 
 
 We now proceed to books the choice of 
 which will be determined by individual tastes; 
 and for the use of the reader who wishes to ex- 
 pand his library we add lists of the best books 
 in various departments. Regarding prices, 
 please observe what is said in the " Hints " in- 
 troductory to this volume. Standard works 
 of fiction and poetry exist in so many editions 
 that we have not attempted to give their prices. 
 
 Reference. 
 
 Men of the Time, #6. Smith, Dict'y of Antiquities, S2.50, 
 Cruden, Concordance to Bible, gi.50 to $2.75. Smith, Dict'y 
 of Bible, $4. Goodhohne, Domestic Cyclopaedia, $$. Gasc, 
 French Dict'y, $1.50 and £4. Whitney, German Dict'y. $2.50. 
 Dodd, Dict'y of Manufactures, Mining, and Mechanics, $2. 
 Ure, Dict'y of Arts, Manufactures, and Mines, #15. Bartlett, 
 Familiar Quotations, $3. Schem, Statistics of the World, 50 cts. 
 
 General Literature. 
 ' Botta, Handbook of Universal Literature. Taine, English 
 Literature, condensed, $2.50; 3 vols., 587.50. White, Classical 
 Literature, $2.50. Gostwick and Harrison, German Lit- 
 erature, $2.50. Van Laun, French Literature, §7.50. Tick- 
 nor, Spanish Literature, #10. 
 
 Religion and Philosophy. 
 
 Rdbertson, Sermons, $2. Hardwick, Christ and other 
 Masters, $3. Cazelle, Outlines of Evolution Philosophy, $2. 
 Wright, Philosophical Discussions, 53.50. Fiske, Cosmic 
 Philosophy, $6. Leives, History of Philosophy (English ed.) 
 Bain, Mind and Body, $1.50. Spencer, Synthetic Philosophy, 
 6 vols., £15. Leckey, History of Rationalism, $4. Farrar, 
 History of Free Thought (orthodox), $2. 
 
 History and Politics. 
 
 Ancient — Herodotus (Rawlinson's), gio ; Bohn's ed., $1.75. 
 Smith, Student's Anc. Hist., $2. Greece — Grate, $18 ; Cox, 
 $2.50 ; Smith's Student's, #2. Rome— Mommsen, $8 ; Gibbon, 
 $6 (Student's ed., $2) ; Arnold, S3. Middle Ages — Hallam, 
 $5.25 (condensed, $2.50). England-— Hume, S7.50 (Student's 
 ed., $2). Froude, #15. Macaulay, #3 to $16. Hume, Froude, 
 and Macaulay connect with each other. For a short history, 
 get Green's, or Freeman's Thompson, $1. Germany — Si me, 
 $i, also in Bryce, Holy Roman Empire, S3. Bayard Taylor, 
 $2. Freeman 1 s, $Ji H France — Guizot (now publishing). 
 Smith, Student's. $2. [Freeman's Historical Course, by vari- 
 ous authors, edited by the great historian, is an excellent 
 collection of manuals, at low prices. It now (March, 1877) in- 
 cludes the editor's General Sketch, and histories of the United 
 States, England, Scotland, Germany, and Italy.] Politics— 
 Mul/ord, The Nation, $3. De Tocquevile, Democracy in Amer- 
 ica, $5. Mill, On Liberty, $2.50; Political Economy, $2.50 to $4. 
 Art. 
 
 Taine, Lectures, $5 ; Italy, 55. Clement, Handbook, $3.25; 
 
 Legendary Art, §3.25. 
 ok of 
 $4 
 Lectures, $1.50. 
 
 Kugler, Hand-book 
 
 Blanc, Grammar of Painting, $6.50. 
 
 Painting, 4 vols., #zi. Mrs. Jameson'* 
 
 works, $15 to $42. Ruskin, Modern Painters, $18 to $60; 
 
 Travels, Geography, etc. 
 Africa— Jones's Summary, $5- Alps— Whymper's Scram- 
 bles, $2.50. Arabia— Palgrave, $2.50. Arctic Regions— Hayes, 
 Kane, Markham. Asia— Pumpelly's Across America and Asia, 
 52.50. Taylor's India, China, and Japan, $1.50. Brazil-: Agas- 
 siz,$$. Bates, $2.50. Orton,$$. California— Nordhoff, $2.50. 
 Canada— Thoreau, $2. China— Williams's Middle Kingdom, 
 $4. Taylor, as above. Egypt, Arabia, and the Holy Land — 
 Stephens, $3. Prime, $2. Curtis, Nile Notes, $1.50. 1 he Sea— 
 Dana, Two Years before the Mast, fii.50. India—Murray, 
 
 Siam— Vincent, Land of the White Elephant, $3.50. Siberia 
 —Pumpelly, $2.50. Kennan, Tent Life, $2. Spain— ^ Hare's 
 Wanderings, $3. Sweden— .<4«rf*rj<7«, $1.75. Switzerland— 
 Jones, $1.75. Turkey— Gautier, $2. West Indies— Kingsley, 
 $1.50. 
 
 Science. 
 
 Astronomy — Newcomb (in press). Mitchell, $1.75. Biol- 
 ogy— Spencer, $5. Botany— Gray, #1.30 or $3.50. Koehler, 
 $3. Chemistry — Cooke, Chemical Philosophy, $2.50. John- 
 ston, Chemistry of Common Life, $3. Cosmology—^ Heeckel; 
 $5. Geography — Johnston, Dict'y, $12. Steinwehr's School 
 Series. Geology — Dana's Books, $1.50 to $5. Health — Foth-. 
 ergiWs Maintenance of, $2. Jacobi, Infant Diet. 75 c, 
 Mineralogy — Dana's Manual, $2. Natural Histor y^-Mi In er, 
 The Gallery of Nature, $8. Wood's abridged, $1.59. Physics- 
 —Ganot, ed. by Peck, $1.75. Physical Geography— Marsh, 
 Man and Nature, #3. Physiology— Dalton's, abridged^ $1,50. 
 Flint's, $6. Psychology — Spencer, $5. Bain, Mind and Body, 
 gi.50. Spectroscopy — Lockyer, $1.25. Zoology— Packard {Ok 
 press). Agassiz and Gould, $1.50. Tenney, $2. 
 Fiction. 
 
 If your means are limited, do not think that you must get 
 complete sets of books. Buy only masterpieces. Owning 
 and being familiar with these, you can afford to gallop through 
 most of the authors' others with copies from the circulat- 
 ing library. For light reading in variety, and to afford 
 -a wide ichoice'of selections for reading to a company, get 
 Knight's Half Hours with the Best Authors (4 or 6 vols,), or 
 Little Classics (8 or 16 vols.) The latter includes 3 vols, of 
 poetry. We give the names, in Italic type, of very good 
 writers firstf and then of other good ones, with here and there 
 the name of a representative work in ordinary type. 
 
 Scott, Ivanhoe, Rob Roy, Kenilworth. Cooper, Last of the 
 Mohicans, Pioneer, Spy. Dickens, David Copperfield, Pick- 
 wick, Our Mutual Friend. Thackeray, Pendennis, Vanity 
 Fair, Henry Esmond., Bulwer % Last Days of Pompeii, Rienzi, 
 What will He do* with It? George Eliot, Adam Bede; Silas 
 Marner, Daniel Deronda. Hawthorne, iScarlet Letter, 
 Marble Faun, Twice-told Tales. Irving, Knickerbocker^ 
 Sketch Book. Goldsmith, Vicar of Wakefield. Auerbach, 
 On the Heights, Village Stories. , 
 
 About, Miss Aguilar, Miss Alcott, Mrs. Alexander, Ander- 
 sen, Improvisatore, Arabian Nights, Miss Austen, Black, 
 Princess of Thule. Blackmore, Lorna Doone. Miss Bronte, 
 Jane Eyre. Bunyan, Pilgrim's Progress. Cervantes, Don 
 Quixote. Ckerbuliez, Count Kostia. Mrs. Charles, Schoen- 
 berg Cotta Family. Miss Roberts, Noblesse Oblige. Wilkie 
 Collins, Woman in White. Mrs. Craik, John Halifax. Cur- 
 tis, Potiphar Papers. De Foe, Robinson Crusoe. Disraeli, 
 Coningsby, Lothair. Droz, Around a Spring. Dumas, Miss 
 Edgeworth, Mrs. Edwards, Erckmann-Chatrian, Feuillet, 
 Fielding, Fououi, Undine, Sintram, Aslauga's Knight. Mrs. 
 Gaskell, Goethe, Wilhelm Meister. Hardy, Far from the Mad- 
 ding Crowd. Bret Harle, Hoiuells, Foregone Conclusion.. 
 Hughes, Tom Brown, Hugo, Les Miserables. H. James,, 
 Jun., The American. Mrs. Jenkin, Who Breaks — Pays. Miss 
 Kavanagh, Kennedy, Horse-Shoe Robinson. Kimball f 
 Kingsley, Hypatia. Lawrence, Le Sage, Gil Bias. Lever, 
 MacDonald, Miss Manning, Mary Powell. Marliit, Mar- , 
 ryot,' Midshipman Easy. Mayo, Kaloolah. Mitchell, Rev- 
 eries of a Bachelor. Miss Mitford, Our Village. Mrs. Oli- 
 Phant, Chronicles of Carlingford, 6 vols. Mrs. Parr, Roe, 
 Miss Porter, Scottish Chiefs. Miss Poynter, My Little Lady. 
 Charles Reade, Peg Woffington, White Lies. Reuter, In the 
 Year 13. Richardson, Clarissa Harlowe, condensed. Rich- 
 ter, Titan. Robinson, Ruffini,'X)r. Antonio. George' Sand, 
 Miss Sewell, Miss Sheppard, Chailes Auchester. Stmm's, 
 Sinedley, Frank Fairleigh. Smollett, Humphry Clinker. Mrs. 
 Spojford, Amber Gods. Mme. de Siael, Corinne. Sterne, 
 Tristram Shandy; Mrs. Stowe, Sue, Mysteries of Paris. Taut- 
 phoeus. Bayard Taylor, Anthony Trolhpe, Turgenieff, Jules 
 Verne, Walford, Mr. Smith. Ware, Zenobia. Misses War- 
 ner, Qeechy. Warren, Ten Thousand a Year. Mrs. 
 Whitney, Miss Yonge. 
 
 Poetry. 
 
 The standard poets are issued in numerous editions. One 
 
LICHENS 
 
 LIGHTNING 
 
 333 
 
 of the most compact is Appletons' Works of the British 
 Poets, revised ed., brought down to date (3 vols., 8vo, $15). 
 The best collections of short poems, both British and Ameri- 
 can, are Dana's Household Book of Poetry. Bryant's Li- 
 brary of Poetry and Song (new ed.), Kendric/fs Poetical 
 Favorites, Beclon's Great Book of Poetry, Whittier's Three 
 Centuries of Song, and Saunders's Sacred Poets. 
 
 The poets most desirable to have in separate volumes are 
 the following : British— Shakespeare, Byron, Burns, Tennyson, 
 Shelley, Moore, Mrs. Browning, Robert Browning (any vol- 
 ume except Sordello), Wordsworth, and Keats. American — 
 Longfellow, Whittier, Lowell, Holmes, Stcdman. 
 
 In humorous poetry Aytoun, Bon Gaultier Ballads. Barham, 
 Ingoldsby Legends. Calverley. Fly Leaves. Gilbert. Bab Bal- 
 lads, //arte, Poems. Hood, Poems. Lowell, Biglow Papers. 
 Saxe, Poems. Smith, Rejected Addresses. Jones, Vers de 
 Societd. 
 
 Miscellaneous. 
 
 Smiles'* works, lives of men, principally self-made, emi- 
 nent in industry and invention, 8 vols., $1.50 each, can be had 
 separately. Carlyle, Anthology, selections from his writings, 
 
 f2.5o. > Milton, Anthology, from his prose writings, $2.50. 
 look of Golden Deeds, $1.25. Bosivcll's Life of Johnson, best 
 edition for practical use, condensation by Jones, $2.50. Plu- 
 tarch's Lives, handiest edition by Clough, Boston, x vol., $4. 
 Modern British Essayists — Macaulay, Carlyle, Allison, Jef- 
 frey, Sydney Smith, Mackintosh, Wilson, Tal/ourd, and 
 Stephen, 8 vols., $2 each. Arnold's Essays in Criticism, $2. 
 Mitts Dissertations and Discussions, 5 vols., and Autobiogra- 
 phy, z vol., 82.50 each. Lamb, Essays of Elia, $1.75. Lmvell, 4 
 vols, of essays, $2 each. Spencer [Herbert), 3 vols, of essays, 
 $2 to $2 50 each ; and, On Education, $1.25. Ruskin's True 
 and Beautiful, $1.25. 
 
 LICHENS. — Lichens form a remarkable 
 class of plants that live in the most barren 
 situations in the most northern parts of the 
 world, growing even on bare rocks and under 
 circumstances where nature refuses any de- 
 scription of corn. They have no roots, but ad- 
 here by a kind of claws, and are nourished by 
 absorption from the atmosphere. The Lichen 
 Islandicas is the " Iceland Moss " of com- 
 merce, and is so named from existing in vast 
 abundance on the northern coast of Iceland, 
 where no other vegetable is to be seen. Not- 
 withstanding its mode of growth, it is an ex- 
 tremely nutritious substance, and with the Ice- 
 landers constitutes a very important article of 
 food, and is prepared in a variety of ways. It 
 is thought to have some tonic power, and to 
 have other qualities which commend it, espe- 
 cially to convalescents ; and for this reason it 
 enters to some extent into cookery throughout 
 the world. It should be made into a blanc- 
 mange and eaten with milk and sugar. 
 
 LIBBIG'S EXTRACT OP MEAT. — By 
 rigid analysis and very careful experiments this 
 extract has been degraded from a very high 
 position in the scale of nutritive substances to 
 a point where it can scarcely be claimed for it 
 that it is a food at all. Professor Liebig, him- 
 self, acknowledged shortly before his death that 
 " it is not nutriment in the ordinary sense ; " 
 and Dr. Edward Smith says, in his book on 
 Foods : " What is necessary to render this ex- 
 tract as valuable as the meat itself, for the pur- 
 poses, of nutrition, is to restore the substances 
 which were rejected in the process of making, 
 and those have been shown to be almost equiv- 
 alent to the whole meat. There is but little 
 left in the extract to nourish the body, and the 
 elements which it really possesses are' salts, 
 Which may be obtained otherwise at an in- 
 finitely smaller cost, and the flavor of meat, 
 which disguises the real poverty of the sub- 
 stance." At the same time " it is a valuable 
 
 addition to other foods, since it yields an agree* 
 able flavor, and when prepared with hot water 
 and properly flavored, gives a degree of ex- 
 hilaration which may be useful to the feeble, 
 and is as useful to the healthy as tea and 
 coffee." Its proper position in dietetics is 
 somewhat more than that of a meat-fla- 
 vorer, but all that is required for nutrition 
 should be added to it. Thus, in the prepara- 
 tion of ordinary soup and beef-tea, the extract 
 may be added to increase the flavor ; or it may 
 be mixed with white of egg, gelatine, bread, and 
 other cooked farinaceous substances. If, how- 
 ever, it be relied upon as a principal article of 
 food for the sick, it will prove a broken reed, 
 except to those extremely feeble persons who 
 can take very little food, and are favorably in- 
 fluenced by slight causes. 
 
 To Make. — The extract as sold in the shops 
 is rather expensive, and by the following re- 
 ceipt (which is Professor Liebig's own) it can 
 be made at home with little trouble and at a 
 slight cost : — Take :-A pound of good lean beef 
 (rumpsteak is best for the purpose), from which 
 all the skin and fat that can possibly be separ- 
 ated from it has been cut away. Chop it up 
 small like sausage-meat ; then mix it thoroughly 
 with an exact pint of cold water, and place it 
 near the fire so that it will heat very slowly j 
 give it an occasional stir. It may stand two or 
 three hours before it is allowed to simmer, and 
 then will require at the utmost but fifteen 
 minutes of gentle boiling. Salt should be add- 
 ed when the boiling. first commences, and for 
 invalids this, in general, is the only seasoning 
 required. When the extract is thus far pre- 
 pared it may be poured from the meat into a 
 bowl, and allowed to stand until any particles 
 of fat it may show on the surface can be skim- 
 med off entirely, and the sediment has sub- 
 sided and left the soup quite clear ; then pour 
 off gently, heat in a sauce-pan, and serve at 
 once. 
 
 To mingle vegetable diet in its best form 
 with this extract, boil down the kind of vege- 
 table desired, sliced or cut up small, in a very 
 moderate quantity of water, until its juices are 
 well drawn out ; then strain off the liquid from 
 it by slight pressure, and when it has become 
 cold, pour it on the chopped meat, as directed 
 above, instead of water. Several different 
 kinds of vegetables can be mixed together and 
 cooked in this way ; the water must boil before 
 they are added to it. 
 
 LIGATURE. — A thread or cord tied tightly 
 round a severed artery to stop the bleeding. 
 Stout silk or pack-thread is best for the pur- 
 pose and it should be tied around the end nearest 
 the heart. It should be employed only when 
 pressure and cold have failed to arrest the 
 hemorrhage, and when surgical advice cannot 
 be had at once. (See Bleeding.) 
 
 LIGHTNING, Stroke of.— If a person be 
 struck by lightning there is hope of resuscitation 
 unless the body is scorched and blackened. 
 Throw pailfuls of cold water on the head and 
 body, apply strong mustard poultices to the 
 
334 
 
 LIGHTNING-ROD 
 
 LIME 
 
 stomach, and rub the whole body briskly with 
 flannel cloths. Try inflation of the lungs as 
 directed in the case of the apparently drowned. 
 Do not desist from rubbing when the patient 
 exhibits signs of life, but keep on until the cir- 
 culation is thoroughly restored. As soon as 
 he can swallow, give a cup of coffee or some 
 other stimulant. 
 
 In thunder-storms, the doors and windows 
 should be closed, and all currents of air through 
 the room stopped as far as possible. The 
 safest position in a room is the centre; a 
 feather-bed placed here will add to its security. 
 
 LIGHTNING-ROD.— Lightning-rods should 
 be sunk in the earth at least six feet at the 
 bottom, and the tops should be well pointed. 
 Each rod will then afford certain protection to 
 a circle around it -whose diameter equals the 
 height of the rod above the highest chimneys 
 but it protects no farther than this extent. As 
 usually placed, lightning-rods are a very slight 
 protection to a building, especially if it be in 
 an elevated and exposed situation. The best 
 material for a lightning-rod is copper, which 
 should be tipped with some bright polished 
 metal ; the glass holders, which are supposed 
 to act as "insulators," are not considered by 
 Professor Henry to be of much importance, 
 and they seriously increase the cost. 
 
 LILAC. — There are about twenty varieties 
 of the lilac, all of which are pretty and flourish 
 in any garden soil under circumstances in which 
 other shrubs would dwindle and die. The com- 
 mon lilac is the largest of the species and one 
 of the most beautiful of our spring-flowering 
 ornamental shrubs. The white variety is less 
 common than the purple, and is not so sick- 
 ishly sweet. The Persian and Chinese lilacs are 
 smaller and better adapted for a small garden. 
 The former is a small tree of graceful habit, 
 and its flowers are of a lighter lilac color. The 
 latter is especially desirable ; the flowers are 
 much darker than the other varieties, and its 
 foliage is of a dark, glossy green, very rich. 
 All these shrubs are perfectly hardy, and are 
 usually grown without any care ; yet if pruned 
 and manured their beauty will be much in- 
 creased. 
 
 LILY. — The lily is a large family of orna- 
 mental bulbs, most of which are hardy, and in- 
 dispensable in every flower garden. The 
 plants will grow in any garden soil, but. a little 
 attention will be repaid by greater luxuriance 
 and more abundant bloom. The proper soil is 
 a compost of one part loam, one part peat, one 
 part sand, and one part leaf mould. Dig a 
 hole about two feet deep, and fill in with the 
 compost. The bulbs should be planted from 
 three to five inches deep, according to size ; 
 autumn is the best time for planting. The soil 
 should.be frequently enriched, as the lily is a 
 gross feeder, and will bear a large amount of 
 manure, showing the effect in the increased 
 size of stem and leaves and greater abundance 
 of blossoms. During the winter the bulbs 
 should be protected by a covering of coarse 
 manure which may be dug in in the Spring. 
 
 The most desirable species are : — L. candl 
 dum, one of the oldest garden flowers, of great 
 beauty and fragrance, and too well known to 
 need description ; there is a pretty variety with 
 striped leaves, L. perigrumium, is somewhat 
 similar to the last but is botanically distinct. 
 L. bulbiferum is the common orange lily ; L. 
 Canadense is one of the finest of the native 
 variety ; it has light orange and yellow droop- 
 ing flowers, and throws up a stalk, sometimes 
 five feet in height, having as many as twenty 
 flowers. L. Philadelphium is commonly called 
 the Blackberry Lily; it has deep red flowers, 
 spotted with black. L. Monadelphuvi is some- 
 times called the Circassian Lily, from its native 
 country ; it has drooping, yellow-spotted flow- 
 ers. L. Martagon isa very ornamental variety, 
 with white and purple flowers ; the soil should 
 be rather sandy. L. Chalcedonicum is the 
 Scarlet Martagon, one of the most, highly- 
 colored species. L. Superbum is the finesi 
 native species ; flowers drooping, orange red- 
 dish, with numerous spots. 
 
 The Japan Lilies are, perhaps, the finest 
 of the family, and are as hardy and easy of cul- 
 tivation as the native species." The treatment 
 is the same, except that the soil must not be 
 made too rich with manure, as it tends to rot 
 the bulbs. L. Longiflorum is a very beautiful 
 species ; flowers pure white, very long, and 
 fragrant. It blooms in July, and requires a 
 slight protection during the winter. L. Exi- 
 mium is another lovely variety resembling L. 
 longiflorum, but the flowers are still larger and 
 their color is of a satin whiteness. L. Japoni- 
 cum is a variety with large, white, bell-shaped 
 flowers, and very desirable for either parlor or 
 out-door culture. 
 
 The Lily of the Valley grows from large 
 roots, which partake of the nature of tubers. 
 It requires no care, will bloom year after year, 
 in the same bed, and is perfectly hardy, requir- 
 ing no protection in the coldest winter. TBere 
 is no bulb that flourishes so perfectly under 
 neglect, and no flower more perfect, in form and 
 fragrance. It will grow anywhere, but flour- 
 ishes best in sandy out-of-the-way corners, 
 where the soil is moist and rich. Plant in the 
 late Autumn. It flowers in May and produces 
 red berries in September. 
 
 LIME. — A small variety of lemon, more acid 
 and cooling than the ordinary. Most of the 
 citric acid of commerce is prepared from it. 
 The green fruit is excellent for preserving, 
 but is seldom found here. As a substitute for 
 lemons its flavor is not agreeable to every- 
 body. 
 
 Lime Juice is an antiseptic in scurvy ; dose 
 from one to two tablespoonfuls, with sugar, two 
 or three times a day. 
 
 LIME.— A mineral used in mortar, in white- ' 
 washing, and as a manure, disinfectant, etc. 
 In its original form it is called quick-lime, and 
 is highly caustic. Before using it is slaked ; 
 that is, caused to go to pieces by adding water 
 and leaving it in the open air. It is slaked when 
 more water can be added without causing it to 
 
LIME-WATER 
 
 LIQUEURS 
 
 335 
 
 smoke. Slaked lime can be had at gas-works, 
 or where building- is being carried on. 
 
 LIME-WATER.- Cover the bottom of a 
 large bottle two or three inches 
 deep with slaked lime. Fill up with 
 clear water. It will not become too 
 strong. After well shaking, and 
 allowing it to settle, it will be ready 
 for use. The bottle shown in the 
 cut is very convenient. By blow- 
 ing through the glass tube a, the 
 water is forced through b, with- 
 out disturbing the lime remain- 
 ing in the bottom- Refill with 
 Water until the lime disappears. 
 
 LINEN. — In choosing linen, examine the 
 threads, and select those which are even and 
 close. A raw linen with uneven threads does 
 not wear well. Also choose that which is per- 
 fectly white ; if linen is not white at first it will 
 never become so afterwards. Fine linens 
 answer better than coarse ones, provided they 
 are not unsuitable for the purpose for which 
 they are destined. The wide linens are. not 
 thought so strong and well made as those of 
 narrow width, but the latter will not cut to the 
 same advantage as the wider ones. Much 
 that is called linen in the shops is half 
 cotton, and does not wear so well as the cotton 
 alone ; cheap linens are usually of this kind. 
 
 To discover which are all linen take a 
 sample home, wash it and ravel it.: If this be 
 
 ?ood the rest of the lot will probably be so. 
 f it is not convenient to do this, draw a thread 
 each way, and if both appear equally strong, 
 it is probably all linen. Linen comes of various 
 widths, from three-quarters of a yard to two 
 and a half yards. It should be put into clean 
 water and boiled, and ironed, before it is cut. 
 LING. — The ling is in season from Novem- 
 
 ber to March, but is seldom very plentiful in 
 the markets. Usual weight about six pounds. 
 Prepare, cook, and serve same as cod. 
 
 LINIMENT. — A term applied to an oily or 
 other stimulating application for external use. 
 Camphorated oil, an .excellent antispasmodic 
 liniment, to be used in obstinate rheumatism, 
 etc., is made by rubbing an ounce of camphor 
 with two ounces of Florence oil in a mortar till 
 the camphor is entirely dissolved. 
 
 Volatile Liniment. — Take of Florence oil an 
 ounce, and spirits of hartshorn half an ounce ; 
 shake them well together. This liniment made 
 with equal parts of the oil and hartshorn will 
 be more effective when the skin of the patient 
 can stand it. In inflammatory quinsy, moisten 
 a flannel cloth in this liniment and apply it to 
 the throat, renewing every four or five hours ; 
 it rarely fails to afford relief. It is also excel- 
 lent for inflammation or tension of any kind. 
 
 White Liniment. — Take of olive oil, one 
 pint; spermaceti, three ounces ; white wax, one 
 
 ounce. Melt them together, stirring all the 
 time. This is good for burns, scalds, or any 
 excoriated surface. 
 
 LINSEED.— The seeds of the flax-plant. 
 They contain a good deal of oil which may be 
 readily obtained by expression; the amount 
 depends upon the method adopted, and varies 
 from eighteen to twenty-seven per cent. Linseed- 
 oil is especially remarkable for drying rapidly 
 when applied to the surface of any body ex- 
 posed to the air, and thus forming a hard 
 transparent varnish. This property of drying 
 quickly is much increased by previously boil- 
 ing the oil, either alone or with some prepara- 
 tion of lead. 
 
 The cake left after the expression of the oil 
 is known as oil-cake and forms an excellent 
 food for cattle. When powdered, it is common- 
 ly sold as linseed-meal, which is much used for 
 poultices and for other purposes. The linseed- 
 meal, however, directed to be used in medicine, 
 is merely the linseed powdered; hence, it con- 
 tains the oil which is not present in ordinary 
 meal. 
 
 Linseed-tea is made by putting a quarter of 
 an ounce of linseed in a quart of boiling water. 
 Steep two hours, and then strain. 
 
 LINSEY-WOOLSEY. — A cheap fabric 
 made of linen for warp, and wool for woof, 
 generally one blue and the other white, or 
 mixed with red. It was more used formerly 
 than now, but is still very serviceable stuff for 
 children's common dresses in winter. Shrink 
 it in hot water before cutting. 
 
 LIPS, Chapped. (See Chapped-Hands.) 
 
 LIQUEURS.— These are intermediate be- 
 tween common spirits and the foreign sweet 
 distilled spirit, mixed with certain flavoring • 
 matters, such as pine apple, peach kernels, etc. 
 Below are given descriptions of the principal 
 ones, with recipes for such as can be conve- 
 niently made at home. 
 
 Some not given here can occasionally be ob- 
 tained from a few special dealers, but' the list 
 is believed to contain not only all that are 
 " standard," but about all that the best dealers 
 think it worth while to keep regularly in stock. 
 
 Liqueurs are taken after coffee, frequently 
 mixed together, and sometimes added to bran- 
 dy. One small glass of liqueur is sufficiently 
 agreeable, but a larger quantity is cloying, and 
 frequently disturbs digestion. The habit of 
 drinking liqueurs during the day, which is not 
 uncommon in France, especially among women, 
 is excessively injurious, as the spirit used in 
 their manufacture is usually of inferior quality. 
 
 AH liqueurs improve vastly with age, and 
 they are not usually good for several months 
 after their manufacture. 
 
 Anisette. — This is composed of sweetened 
 spirit flavored with aniseed and coriander. 
 Bordeaux is famous for the manufacture of 
 this liqueur, which is very popular in France, 
 the best being made by Marie' Brissart. 
 
 Benedictine. — Made by a community of 
 Benedictine monks from fragrant herbs. The 
 recipe is unknown. It is believed to promote 
 
336 
 
 LIQUEURS 
 
 digestion. It comes in odd-looking squat black 
 bottles that set off ornamental glass quite ef- 
 fectively. 
 
 Black Currant Liqueur. — The skins only 
 of the black currants should be used ; the pulp 
 should be squeezed out from the currants, one 
 by one, between the finger and thumb. Steep 
 a pint of the skins in a quart of rectified spirit 
 for a fortnight in a warm place ; then strain the 
 liqueur from the skins, and add to it a pound 
 and a half of sugar. 
 
 Creme de Girofle. — Add forty drops of oil 
 of cloves to a quart of spirits of wine and a quart 
 of syrup, with a little red coloring matter. This 
 liqueur is said to be beneficial to singers suf- 
 fering under relaxation of the throat. 
 
 Creme de Noyeau'. — Take :-Sott water, 2 
 quarts ; loaf sugar, 2 lbs ; brandy or rum, 1 
 gal; milk, i^pts; lemons, peel of 5; bitter 
 almonds, y£ lb. 
 
 Boil the sugar in the water, and add the 
 brandy or rum ; then add the milk (boiled), the 
 lemon peel, and the bitter almonds (blanched and 
 bruised). Let the ingredients stand together 
 five days, stirring well each day'; then filter 
 through very fine linen, and bottle it. It may 
 be drunk in a month, but improves by keeping. 
 
 Creme de The' is made in France, flavored 
 with tea, and put up in bottles covered with 
 gay-colored silk, on which are pasted paper 
 pictures of Chinese scenes. The effect is quite 
 ornamental to the dinner-table. 
 ' Creme de Vanille. — Spirit and syrup fla- 
 vored and colored with the tincture and pod of 
 vanilla. 
 
 Chartreuse.— This liqueur, of which there 
 are two varieties, the white and the green, was 
 'originally prepared from a secret recipe by the 
 monks of Chartreuse, in France. In 1809 its 
 manufacture by the monks was prohibited by the 
 Pope, and the liqueurs now sold under the name 
 of Chartreuse are imitations of the original. 
 The flavor is aromatic, and the liqueur has done 
 good service in many cases of dyspepsia. 
 
 Curacoa. — This, which is one of the most 
 popular of the liqueurs, is made by macerating 
 orange-peel with a little cinnamon and a few 
 cloves in sweetened brandy. Two varieties 
 exist in commerce, the white and the red, the 
 latter being simply colored. For directions 
 for making at home, see Curacoa. 
 
 Eau de Vie de Dantzic. — One quart of spir- 
 its of wine, twelve drops of oil of aniseed, six 
 drops of oil of cinnamon, three drops of oil of 
 roses, eight drops of oil of citron. Mix the 
 above with a quart of syrup, filter, mix with the 
 liqueur some fine bits of gold leaf, and bottle. 
 
 Kirschwasaer.— This is a spirituous liqueur, 
 made of black cherries, bruised and fermented, 
 the stones of the cherries are bruised with the 
 fruit, and used to give additional flavor. The 
 fermented liquor is afterwards distilled. 
 
 Kuemmel. — This is a favorite Russian liq- 
 ueur. It consists of sweetened spirit flavored 
 with cumin and caraway seeds. 
 Maraschino comes in wicker-covered bottles. 
 To make at home, Take .--Seville oranges, 
 
 LIVER 
 
 rinds of 12 ; lemons, peel of 5 ; sugar-candy* 3 
 lbs ; gin, I gall. 
 
 Steep all the ingredients together for four 
 days and nights, stirring well each day ; filter it 
 clear, and bottle it. 
 
 IL Take .--English gin, I qt ; bitter almonds, 
 2 oz. ; white sugar-candy, 6 oz. 
 
 Mix the ingredients and let them stand a 
 fortnight ; then strain it, and it will be ready for 
 use in another fortnight. 
 
 Noyeau.— I. 7a&?.--Bitter almonds, blanch- 
 ed and pounded, 2 lbs ; brandy, 1 gall ; white 
 sugar-candy, 2 lbs ; mace, i oz ; one grated 
 nutmeg. 
 
 Mix together thoroughly ; stir up well every 
 day for twelve days, and then leave it for six 
 weeks, when it may be bottled. It must be 
 kept at least five months before it is ready for 
 use. 
 
 n. Take .--Sweet almonds, 4 lb ; bitter al- 
 monds, i lb ; loaf sugar, I lb ; English gin, I 
 
 Blanch the almonds and cut them small be- 
 fore adding them, with the sugar, to the gin. 
 Keep them in a warm place ; stir up frequent- 
 ly during a fortnight ; then strain and filter 
 into bottles. 
 
 Orange Liqueur. Take .--Brandy, 1 qt ; lump 
 sugar, 5 lbs ; vanilla, \ of a stick ; one orange. 
 
 Put the brandy into a wide-mouthed glass 
 jar ; add the sugar (reduced to powder),, and 
 the vanilla ; stir till the sugar is all meltedi 
 Then put in one fine, smooth, unspotted 
 orange, whole j cover the jar closely, and set it 
 aside in a warm place. This liqueur should 
 stand two or three months, so as to be well im- 
 pregnated with the perfume of the orange. 
 
 Raspberry Liqueur. — Allow three pints of 
 raspberries to a quart of spirit, and let them 
 stand a fortnight in a warm place ; then strain 
 the liqueur, and add to it a pound and a half of 
 loaf sugar. 
 
 Ratafia.— Take. --Peach and apricot kernels, 
 2 oz ; brandy, I qt ; white sugar-candy, 1 lb ; 
 cold water, 1 teacupful. 
 
 Blanch the kernels, bruise them, and put 
 them into a bottle ; pour on the brandy, and 
 let them stand a month ; then strain it off; add 
 the sugar, dissolved in a cup of cold water ; 
 filter, and bottle for use. The leaves of peaches 
 and nectarines, plucked in the spring and dis- 
 tilled, are an excellent substitute for ratafia in 
 puddings. 
 
 LIVER The liver of the calf is better than 
 
 any other, not even excepting goose liver, or 
 pati de fois. Lamb's liver is also better fla- 
 vored, more tender, and less dry than that of 
 the sheep. In choosing liver, select that which 
 presents a clear, bright, yellowish-red color, 
 though that which is of a clear, dark color is 
 good ; yielding easily under the pressure of 
 the finger is a sure sign of tenderness. Those 
 which present dark, " sedgy " streaks, sandy 
 spots, and abscesses, are unwholesome, and, in 
 fact, unfit to be eaten. 
 
 Baked Liver. — Lard the liver with fat pork, 
 and put into an iron pan, with a pint of water 
 
LOBSTER 
 
 337 
 
 or veal stock. Bake it three-quarters of an 
 hour, basting it frequently. Have ready some 
 macaroni, well boiled in milk and water. Dish 
 the liver, and lay the macaroni around it. Add 
 to the gravy a tablespoonful of butter, a little 
 flour, and pepper, salt, and sage ; boil it up once, 
 and turn it over the dish. 
 
 Pried Liver (with Bacon). — Cut the liver 
 into slices about a quarter of an inch thick, 
 season it with salt and pepper, and fry it 
 to a crisp brown with some breakfast bacon 
 cut into thin slices. Serve with the gravy 
 alone, or thicken the gravy with a very little 
 browned flour. Help a piece of the bacon with 
 each piece of liver. 
 
 Roast Liver. — Take the whole or part of a 
 liver, and either lard it on the surface, or with 
 large strips of highly-seasoned bacon in the in- 
 side (see Larding) ; or, should either of these 
 modes be objected to, merely wrap it in a well- 
 buttered paper, and roast it before a brisk fire 
 from an hour to an hour and a quarter, keep- 
 ing it constantly basted. Serve with a sauce 
 of some piquancy, in addition to some good 
 
 fravy. As an economical mode, some small 
 its of the liver may be trimmed off, floured, 
 and lightly fried with a sliced onion, then stewed' 
 down for gravy in three-quarters of a pint of 
 water which has been poured into the pan, 
 with the addition of a small bunch of herbs, a 
 few pepper-corns, salt, and a little lemon-juice. 
 Stewed Liver. — I. From three to four 
 pounds of liver will be sufficient for a dish of 
 moderate size. First lard it quite through with 
 bacon rolled in a seasoning of spice and of 
 savory herbs very finely minced ; then lay it 
 into a stew-pan or sauce-pan just fitted to its 
 size, and pour in about half a pint of broth or 
 gravy ; heat it very gently, and throw in, when 
 it begins to simmer, a sliced carrot, a small 
 onion cut in two, a small bunch of parsley, and 
 a blade of mace ; stew the liver as gently as 
 • possible over a slow fire from two hours and a 
 half to three hours ; thicken the gravy with a 
 dessertspoonful of browned flour ; add a couple 
 of wineglassfuls of white wine, and a little spice, 
 if needed, and serve it very hot, after having 
 taken out the herbs and vegetables. 
 
 The liver may be stewed without being 
 larded. The wine can be altogether omitted, 
 or a wineglassful of port, mixed with a little 
 lemon-juice, may take the place of the sherry. 
 II. Parboil the liver, cut it into small pieces, 
 and stew in gravy or broth until done. Thicken 
 with brown flour, and seaSon with salt and pep- 
 per, and, if liked, some sweet herbs. 
 LIVERWORT. (See Hepatica.) 
 LOBSTER.— Lobsters are generally plenti- 
 ful in the markets throughout the year, except 
 during the months of December, January, and 
 February. They are better, however, in some 
 months than in others — that is, the female lob- 
 ster is generally preferred through the summer 
 months, especially in June and July, and the 
 male during the winter months. ' The latter is 
 distinguished from the female not only by the 
 absence of eggs under the tail, but by the longer 
 22 
 
 and narrower back, running quite to the tail 
 and including the fan or fins. The female con- 
 tains the coral. If the lobster is stale, the 
 tail hangs limp ; while, if fresh, it is retained 
 close to the belly, and if drawn down, will 
 spring back with some force as soon as releas- 
 ed. When the eggs of the female are large 
 and quite brown, the lobster will be found ex- 
 hausted, watery, and poor. Lobsters ranging 
 from four pounds in weight are most delicate. 
 The whole of the lobster is good to eat, except 
 the shell and the craw, or stomach which lies 
 between the eyes. 
 
 The blue-back lobsters are a very fine variety. 
 The shell is quite thin, and they are in season 
 during May and June. Their average weight 
 is from two to four pounds. They are fre- 
 quently found in the markets already cooked. 
 
 Boiled Lobster. — -Put five ounces of salt in 
 a gallon of boiling water ; tie the claws of the 
 lobster together, if the fish merchant has not 
 already skewered them, and throw it into the 
 water ; boil from fifteen to twenty minutes, if 
 of moderate size ; thirty to forty minutes, if 
 large, and an hour, if very large. When done, 
 lift it out, and lay face downward on a sieve 
 to dry. 
 
 Before a lobster is sent to table, take off 
 the large claws, hold each of them firmly, 
 with the edge upward, and with a quick blow 
 with a heavy knife, crash the shell without dis- 
 figuring the fish. Split the tail open with a very 
 sharp knife, and dish the lobster in the manner 
 
 Dressed Lobster. 
 
 shown in'the engraving, either with or without 
 a napkin under it. When the soft part of the 
 body is required to mix with the dressing, take 
 it out before it is served, and add it to the 
 sauce intended for it.. It is customary to dress 
 the salad before serving, as few persons care to 
 prepare their own salad. 
 
 Croquettes of Lobster.— Cut the meat of a cold 
 boiled lobster into small, neat dice ; season with 
 cayenne, white pepper, and salt. Have one half 
 pint of stiffly reduced b6chamel sauce ; add to it 
 the yolks of 3 eggs, and 1 blade of powdered 
 mace; then add the lobster, stir until scalding; 
 turn on a well-oiled dish, and when firm by cool- 
 ing 1 form them as desired. Bread-crumb, and 
 fry in plenty of lard made hot for the purpose. 
 # Curry of Lobster. — Extract the meat from 
 a boiled lobster; lay it in a sauce-pan with 
 gravy and cream at discretion ; then add a ta- 
 blespoonful of butter and two ttiaspoonfuls of 
 
338 
 
 LOBSTER 
 
 •curry-powder, (if not powerful, three,) and sim- 
 mer for an hour, adding a pinch of cayenne 
 and salt. Half a wineglassful of - sherry or 
 Madeira will add to the aroma, but is not 
 essential. 
 
 Devilled Lobster. — Prepare the meat as for 
 salad, reserving the coral ; season "highly with 
 cayenne, mustard, salt, and some pungent sauce, 
 and mix all together thoroughly. Rub the coral 
 smooth, moistening with vinegar until it is thin 
 enough to pour easily, and have it ready to add 
 to the lobster. Put the lobster into a porcelain 
 sauce-pan, with just enough hot water to keep 
 it from burning, and cover.it ; let it boil up once, 
 and add the sauce, prepared as above ; then stir 
 in a tablespoonful of butter, and when it boils 
 again, take the pan from the fire. This is a 
 famous supper dish. 
 
 Pried Lobster. — To be fried, the lobster 
 must be bled; separate the body from the 
 tail ; then cut the tail in pieces, making as many 
 pieces as there are joints. Put these pieces in 
 a frying-pan, with two or three ounces of butter 
 and an onion minced fine ; set on a brisk fire, 
 and stir occasionally till they are fried ; then 
 add a bunch of seasoning, composed of three 
 sprigs of parsley, one of thyme, and a clove ; 
 add also salt, pepper, and three gills of Ma- 
 deira, Catawba, or Sauterne wine; Boil gently 
 till reduced one-half ; dish the pieces of lob- 
 ster ; add two or three tablespoonfuls of gravy 
 to the sauce, stir it, give one boil, and turn it 
 over the lobster through astrainer. Serve hot. 
 
 Lobster Farcie — Pound in a mortar the 
 meat and coral of 2 fine lobsters, with 3 ozs. 
 butter, 2 anchovies, 1 blade powdered mace, 
 cayenne, white pepper, and salt, the juice of 1 
 lemon, 4 ozs. of crumb of bread, the yolks of 2 
 raw eggs, 1 giil of cream, and 1 gill of broth. 
 Fill the empty shell, sprinkle with crumbs, 
 bake io minutes. , 
 
 Patties (Lobster) — Cut the meat of I large 
 lobster, with the coral, into small dice; bone 
 2 anchovies ; cut them into small dice with 2 
 ozs. mushrooms, nutmeg, cayenne, salt, and 
 
 Lobster Patties. 
 
 I glass of white wine. Simmer 3 or 4 minutes, 
 then add £ pint of white sauce, the yolk of an 
 egg, and 2 ozs. of butter. Empty the patties, 
 and fill with the lobster. 
 
 Potted Lobster. ^- Separate carefully the 
 flesh of freshly-boiled lobsters from the shells 
 and from the tough red skin of the tails ; mince, 
 the fish up quickly with a sharp knife, turn it 
 immediately into a large mortar, and strew oveii 
 it a mixed seasoning of fine cayenne, pounded 
 mace,. lightly grated nutmeg, and salt; this last 
 should be sparingly used in the first instance, 
 
 I and should be reduced to powder before it is 
 added. Pound the lobster to a perfect paste, 
 with from two to three ounces of butter to each 
 fish if of large size, but with less should they 
 be small, and the lobster-coral previously rub- 
 bed through a sieve. When there is no coral, 
 a fine color may be given to the mixture by 
 stewing the red skin of the tails very gently for 
 ten or twelve minutes with part of the butter 
 which is used for it, but which must be strained 
 and allowed to become perfectly cold before 
 it is mixed with the meat. The degree of sea- 
 soning must be regulated by the taste ; but no 
 flavor should predominate over the lobster it- 
 self, and all over-spicing must be avoided. Be- 
 fore the mixture is taken from the mortar, it 
 should be set over the ice for a short time, or 
 placed in a cool closet to render it firm before 
 it is pressed into the potting-pans or moulds. 
 In putting into these, be careful to press it into 
 a compact, even mass ; smooth the surface, and 
 run a little clarified butter over when it is only 
 just liquid, for if hot it will prevent the fish 
 from keeping. Send to table garnished with 
 light green foliage ;• or with ornamentally cut 
 paper fastened round the mould ; or with a 
 small damask napkin tastefully arranged about 
 it. 
 
 Salad (Lobster). (See Salads.) 
 
 Sauce (Lobster). — Take a large fresh lobster, 
 carefully pick out the berries and all the inside-; 
 cut it small ; make, a sauce with a lump of flour 
 and butter (half and. half), a little milk or cream, 
 a very small quantity of essence of anchovy, a 
 very little pounded mace, and cayenne; then 
 pull the rest of the lobster to pieces ; add the 
 sauce by degrees to the berries, and put in the 
 lobster. Boil, stirring all the time, and serve. 
 
 LOCKJAW, (See Tetanus.) 
 
 LOTION. — A medical preparation used as 
 an outward application for bruises, burns, or 
 hurts of any kind, for allaying local inflamma- 
 tion, or for stimulating some indolent sore or 
 ulcer. Lotions are of various kinds, such as 
 refrigerating, sedative, astringent, stimulating, 
 or evaporating, according to the effect they are 
 employed to produce. The following are those 
 most often prescribed in general practice. 
 
 Arnica Lotion. — Tincture of arnica, one part, 
 water from five to eight parts. Mix together.' 
 
 Astringent Lotion. — Dissolve one drachm 
 of alum, and one drachm of sugar of lead, in a 
 pint of cold water. 
 
 Evaporating Lotions. — Dissolve 2 drachms 
 of sal-ammoniac in a"pint of camphor-water, and 
 add one ounce of spirits of sulphuric ether. Or, 
 mix two ounces of spirits of wine, or three ounces 
 of brandy, with a pint of cold water. To secure 
 evaporation, free access of external air is ne- 
 cessary ; a single piece of linen should be dip- 
 ped in the lotion and laid on the injured part, 
 and no other covering must be placed on this. 
 As fast as the linen dries, it should be saturated 
 afresh. 
 
 Raspail's Sedative Lotion. — Take of liquid 
 ammonia, two ounces; camphorated spirit of 
 wine, one-third of an ounce; coarse salt, one 
 
LUMBAGO 
 
 ounce; rain-water: one quart. .Mix the cam- 
 phorated spirit and the ammonia together in a 
 bottle ; stop it up carefully, and shake. In an- 
 other vessel dissolve the salt in the rain-water, 
 adding a few drops of liquid ammonia; when 
 it is completely dissolved, and its impurities 
 have settled, pour it off gently, or filter it through 
 filtering paper. Then pour in rapidly the mixed 
 spirit and ammonia j cork it, and shake well 
 together. It is then ready for Use, but must 
 always be kept tightly stopped. This lotion is 
 excellent to apply to the bites of insects and 
 even of venomous snakes. It is also much used 
 as a remedy for headache. , 
 
 Stimulating Lotions.— Mix an ounce of 
 spirits of wine with half a pint of camphor-water. 
 Or, dissolve three grains of sulphate of copper 
 in one ounce of water. 
 
 LUMBAGO. — A rheumatism or rheumatic 
 pains in the loins and small of the back. Its 
 cause, and the manner of treatment are the 
 same as for rheumatism in general. (See 
 Rheumatism.) 
 LUNACY. (See Insanity.) 
 LUNAR CAUSTIC. — A term applied to 
 nitrate of silver, cast in sticks, and used by 
 surgeons for cauterizing purposes. A great 
 improvement has lately been made in its manu- 
 facture by melting with it a certain proportion 
 of chloride of silver, which has the effect of 
 rendering the stick flexible instead of brittle. 
 
 Lunar caustic is a deadly poison and should 
 be kept out of the way, especially of children. 
 In case of poisoning, give a teaspoonful of 
 common salt in a glass of water, and repeat in 
 ten minutes. Then a dose of castor oil, to be 
 followed by a drink of linseed-tea or barley- 
 water. 
 
 LUNCH. — Where late dinners are the cus- 
 tom it is necessary that something should be 
 eaten in the long interval between breakfast 
 and dinner, and this meal is called lunch. The 
 best time for lunch is either twelve or one 
 o'clock, according as the breakfast ■ hour is 
 early or late ; it should' not be later than one 
 o'clock or it may spoil the appetite for dinner. 
 The hour, moreover, should always be the 
 same ; and the meal should never be shirked, 
 as it is too apt to be by business men, in favor 
 of any of those miserable pretexts of the bar- 
 room or confectionery-counter which are among 
 the most fruitful Causes of dyspepsia and its 
 train of ills. Lunch should be made a regular 
 repast, to which the guest may sit down, eating 
 and enjoying his food deliberately. 
 
 The very best mid-day refreshment for busy 
 people, involving the least possible interruption 
 to their pursuits, is a bowl of good soup ; such 
 as consomme" (with vermicelli or macaroni), 
 mock-turtle, ox-tail, gumbo, or giblet. All these 
 combine the advantage of being hot, of taking 
 little time to eat, and of containing much nu- 
 triment in small bulk. Bread may be soaked 
 in any of these, or eaten as an accompaniment. 
 If they cause thirst, it may be allayed with a 
 wineglassful of toast-and-water, or a little cold 
 tea. 
 
 LUNGS 
 
 339 
 
 The three following Bills of Fare are given 
 for entertainments, in order to show the man- 
 ner of the serving. The plates are to be 
 changed precisely as for dinner. Those dishes 
 which are printed in italics may be omitted if 
 desired. 
 
 SPRING. 
 
 LUNCHEON FOR TEN PERSONS. 
 
 Consomme, with vermicelli. (Sherry.) 
 ( Boiled blue-fish, with lobster sauce. ) Haute- 
 \ Potato croquettes. j Sauterne. 
 
 ' Vol-au-vent of oysters. ) 
 Quenelles of partridge. > Chambertin. 
 Green peas. ) 
 
 Roast sirloin of beef a la jardiniere. ) .-,. 
 Artichokes au gratin. J- Claret. 
 
 Punch a la Romaine. 
 ( Woodcocks on toast. 1 
 
 j Chicoree salad. j P 8 • 
 
 Plum pudding glace. 
 Assorted cakes, crackers, bonbons, coffee. 
 
 SUMMER. 
 
 LUNCHEON FOR EIGHTEEN PERSONS. 
 
 Oysters a la poulette. Rudesheimer. 
 Sorrel soup aux croutons. Madeira. 
 ' Salmon cutlets, broiled, with ) C i aret: 
 
 green peas. ) 
 
 Chickens, roasted, with) 
 
 apple sauce. >• Chateau Yquem. 
 
 Macaroni, with cheese. ) 
 Fricandeau with > ch a 
 puree of spinach. ) r & 
 
 Lobster salad. 
 Crackers and. cheese. 
 Ice cream, milk punch, frappee. 
 Cakes, bonbons, coffee. Maraschino. 
 
 WINTER. 
 
 LUNCHEON FOR SIX PERSONS. 
 
 1 
 
 Marcobrunner. 
 
 Mock turtle soup. Sherry. 
 
 Filets of flounders, saute, 
 caper sauce. 
 
 Fried potatoes. 
 
 BoucMes of chicken. ) Red Hermitage . 
 
 Cauliflower. ) 
 
 Roast turkey, with 
 stewed mushrooms (white). 
 
 Reed birds, " au petit sale." ) p omm w 
 
 Fried oysters. ) 
 
 Ice cream, cakes, etc. 
 Cafe noir, 
 
 LUNGS, Bleeding of the. (See Bleed- 
 ing.) 
 
 LUNGS, To test the state of the.— Those 
 desirous of ascertaining the true state of their 
 lungs may do so by drawing in as much breath, 
 as they conveniently can; they are then to 
 count as many as possible in' a slow audible 
 voice, without drawing in more breath. The, 
 number of seconds they continue counting 
 must be carefully observed. When the lungs 
 are in a sound condition, the time will range as 
 
340 
 
 LUPIN 
 
 MACARONI 
 
 high as from twenty to thirty-five secon_s. In 
 a consumptive the number does not exceed 
 ten, and is often less than six seconds ; in 
 pleurisy and pneumonia it ranges from nine to 
 four seconds. The progress and even the 
 commencement of consumption, or of any 
 other pulmonary disease, can be traced in this 
 way, if the capacity of the lungs in time of 
 health is known by the same standard. 
 
 LUPIN. — One of the prettiest of the half- 
 hardy annuals. It will grow in any soil even in 
 the poorest, but will repay a little attention in 
 the way of manuring and watering. There are 
 many varieties of the Lupin. They bloom from 
 June to September, and throw out blue, white, 
 yellow, and pink flowers. Sow the seeds where 
 they are to bloom in May, or as soon as the sun 
 begins to feel warm on the ground. They will 
 spring up year after year. 
 
 LUSTRING. — Often corruptly written Lute- 
 string. A species of stout, glossy, bright silk 
 stuff, used for ladies' dresses, etc. It is con- 
 sidered more durable than ordinary silk, but is 
 hardly so much used now as formerly. There 
 are many qualities and colors. 
 
 LYE. — Water impregnated with alkaline 
 salt from wood-ashes. It is very useful in. many 
 domestic operations, particularly in the making 
 of common soap. It can be very easily made 
 by putting the ashes in a vat or box sloped 
 gently forwards, with an aperture at the bottom 
 in front for the escape of the lye into a vessel 
 beneath. Pour water on the top every day — 
 just enough of it to keep it dropping out at the 
 bottom. Of course the lye will be strong in 
 proportion to the length of time taken by the 
 water in draining through. . 
 
 M 
 
 MACARONI. — An , excellent quality of 
 macaroni is now made in this country, at Phila- 
 delphia and elsewhere, but those imported 
 from Italy are the best. The Naples macaroni, 
 of which the pipes are larger and somewhat 
 thin, should be selected for the table in prefer- 
 ence to the Genoa, which is less in sjze but 
 more substantial and better suited for timbales 
 and similar fanciful dishes. Ribbon macaroni, 
 though more delicate in flavor and more quick- 
 ly boiled than pipe macaroni, is far less fre- 
 quently seen at our tables ; yet it is extremely 
 good in many simple forms and very whole- 
 some, therefore especially suited to invalids and 
 children. It may be boiled and eaten quite 
 plain instead of vegetables or rice ; or with a 
 compote of fruit ; or with sugar and cinnamon, 
 or lemon-juice ; or it may be prepared in any 
 of the ways indicated for the pipe macaroni. 
 
 Macaroni should be quite fresh, as it con- 
 tracts a most unpleasant flavor from being too 
 long stored. The finest quality is yellowish in 
 color, and does not burst or break up in boiling ; 
 it should swell considerably and become quite 
 soft, but if it does not retain its form when 
 boiled, it has not been made of the right kind 
 of wheat. 
 
 A-la-Creme (Macaroni). — This is a very 
 delicate mode of dressing macaroni. Boil eight 
 ounces in the usual way, and by the time it is 
 sufficiently tender dissolve ten ounces of any 
 rich, well-flavored white cheese in three-quarters 
 of a pint of fresh cream; add a little salt, a 
 rather full seasoning of cayenne, from a half to 
 . a whole saltspoonful of pounded mace, and two 
 ounces of butter. The cheese should be sliced 
 very thin, and the hard part adjoining the rind 
 pared away ; it should be stirred into the cream 
 without intermission until it is entirely dis- 
 solved, and the whole is perfectly smooth. The 
 macaroni, previously well drained, may then be 
 
 tossed gently into it ; or, after it is dished, the 
 cheese may be poured over the top. The whole, 
 in either case, may be thickly covered before it 
 is sent to the table with fine crumbs of bread 
 fried to a light brown and dried perfectly, either 
 before the fire or in an oven. Rich white sauce 
 or bechamel, made not very thick, with an ad- 1 
 ditional ounce or two of butter, may be used to 
 vary and enrich this preparation. 
 
 Baked Macaroni. — Take .--Half a pound of 
 pipe macaroni, break it in pieces about an inch 
 long, and put them into a sauce-pan of boiling 
 water, slightly salted; boil slowly for twenty 
 minutes ; then drain well and put a layer in the 
 bottom of a buttered pie or pudding-dish ; grate 
 some rich cheese over the top, and scatter over 
 it some bits of butter. Put in another layer nf 
 macaroni, and then the cheese again; fill. the 
 dish in this order, having macaroni at the top, 
 buttered well ; add a few spoonfuls of cream or 
 milk and a pinch of salt. Cover over, and bake 
 half an hour ; then brown nicely, and serve. 
 
 Boiled Macaroni. — Most cooks soak maca- 
 roni in milk and water for an hour or more be- 
 fore boiling, that the pipes may be swollen to 
 the utmost ; but this is apt to render it pulpy. 
 The better way is to drop it lightly into a pan of 
 fast-boiling water, into which a little salt and a 
 teaspoonful of butter have been previously 
 thrown, and of which the boiling should not be 
 stopped by the addition of the macaroni. Boil 
 gently from twenty minutes to three-quarters 
 of an hour ; macaroni should always be perfect- 
 ly cooked, for otherwise it will prove very in- 
 digestible, but the pipes should remain entire. 
 The Italian macaroni requires longer boiling 
 than the American. Ribbon macaroni will 
 generally cook in from fifteen to twenty min- 
 utes. 
 
 Richelieu, or Veal and Ham Macaroni.— 
 Boil three ounces of macaroni tender ; beat up 
 
MACAROONS 
 
 MACKEREL 
 
 341 
 
 two eggs ; put about a pint of nicely flavored 
 minced veal or ham into a sauce-pan, with a lit- 
 tle grated lemon-peel; add the macaroni and 
 eggs ; mix well, and boil five minutes. Serve 
 wtth good gravy. 
 
 Side Dish of Macaroni. — Take :-A quarter 
 of a pound of macaroni, and scald it till tender, 
 but not so as to break or make it stick together ; 
 when scalded, cut it in pieces about one-third 
 of an inch in length, and a perfect pipe. Then 
 make a mince of every kind of meat, game, and 
 poultry you happen to have cooked, adding a 
 little fat and lean of ham or bacon ; add a piece 
 of onion, finely chopped, salt, pepper, a little 
 cayenne, about a teaspoonful of catsup, the 
 same of Worcestershire sauce, and a small 
 quantity of gravy to moisten the whole. Butter 
 a pie or pudding-dish thickly, and stick the 
 macaroni closely mto it, so as to give the ap- 
 pearance of a honeycomb when turned out ; fill 
 up with the mincemeat, laying the rest of the 
 macaroni at the top. Cover tightly with a cloth, 
 set it in a pan of water, and boil gently three- 
 quarters of an hour, taking it out five minutes 
 before turning it out of the dish. Serve with a 
 tureen of gravy, putting a very little in the 
 dish. 
 
 Timbale of Macaroni. — Simmer half a 
 pound of macaroni in salted water till tender, 
 but not too soft, and strain the water from it ; 
 beat five yolks and the whites of two eggs, and 
 mix with half a pint of cream ; mince the breast 
 of a chicken and some ham (enough to make 
 half a pound), and mix with them three table- 
 spoonfuls of grated Parmesan cheese, season- 
 ing with pepper and salt; mix all the above 
 with the macaroni, and put it into a well-but- 
 tered mould. Let it steam in a stew-pan of 
 boiling water about an hour, and serve hot with 
 rich gravy. 
 
 MACAROONS (Almond). — Take .- Al- 
 monds, y z lb ; rose-water, I tablespoonful ; eggs, 
 whites of 3 ; white sugar (powdered), j£ lb. 
 
 Soak the almonds in boiling-hot water till 
 the skin will rub off easily ; then wipe them 
 dry, removing the skins, and pound them to a 
 paste with the rose-water. Beat the whites of 
 the eggs to a stiff froth, then stir the sugar in 
 gradually, and then add the almonds. When 
 the almonds are well mixed in, drop the mix- 
 ture by spoonfuls upon buttered baking plates 
 or letter-paper, several inches apart, sift sugar 
 on them, and bake to a light brown in a slow 
 oven ; it will take fifteen to twenty minutes. 
 
 The flavor of these macaroons is improved by 
 substituting an ouiice of bitter almonds for an 
 ounce of the sweet; and they are sometimes 
 made with an equal weight of each. 
 
 Cocoa-nut Macaroons. — Rasp a fresh 
 cocoa-nut, spread it on a dish or tin, and let it 
 dry gradually for a couple of days ; add to it 
 double its weight of fine sifted sugar, and the 
 whites of eight eggs, beaten to a stiff froth, to 
 the pound. Roll the mixture into small balls, 
 place them on a buttered tin, and bake them in 
 a very slow oven twenty minutes. Move them 
 from the tin while they are warm, and store them 
 
 in a perfectly dry canister as soon as they are 
 cold. 
 
 Filbert Macaroons. — Heat a quarter 6f a 
 pound of filbert meats till the skin will rub off ; 
 when cold, pound them to a paste with a little 
 white of egg ; add a quarter of a pound of sifted 
 white sugar and the white of one egg ; mix well; 
 and bake on buttered tins or letter-paper. 
 
 Flour Macaroons — These are plain, and 
 are nearly as good as any other. Work a' pint 
 of sifted white sugar with one beaten egg, till 
 a smooth paste is formed ;then add a little sifted 
 flour, so as to mould it with the hands. Flavor 
 it with rose-water, essence of lemon, or any 
 essence, and proceed as for almond maca- 
 roons. 
 
 Orange-flower Macaroons. — Take .--Pound- 
 ed sugar, 2 lbs ; orange-blossoms, 2 oz ; whites 
 of eggs, 7. 
 
 The orange-blossoms must be freshly gath- 
 ered ; cut them very small with a pair of scis- 
 sors into the sugar ; mix together, add the whites 
 of the eggs, and whisk the whole until the mix- 
 ture looks like snow ; then drop by spoonfuls on 
 buttered letter-paper, and bake about twenty 
 minutes in a very slow oven. 
 
 MACE. — The reddish membrane surround- 
 ing the shell which contains the nutmeg. It is 
 dried previous to being packed in tight bags. 
 Its general qualities are the same as those of 
 nutmeg, but it is considered the choicest of all 
 the spices. It has an agreeable aromatic odor, 
 and a hot, biting taste. It contains a very 
 large proportion of essential oil, on account of 
 which mace is never employed alone in medi- 
 cine, though possessing the usual carminative 
 properties of the other spices. Mace should 
 be pounded fine, and corked tight in small glass 
 bottles with mouths large enough for a junk- 
 bottle cork, and kept in a tight tin box. Or it 
 can be kept in small tin boxes with tight-fitting 
 covers. To make essence of mace, see Es>- 
 
 SENCES. 
 
 MACERATION. — The infusion of sub- 
 stances in cold liquids. The term is usually 
 employed with regard to vegetable substances, 
 when they are reduced to powder and exposed 
 to the action of water, or any other liquid, with- 
 out the assistance of heat, in which last respect 
 it differs from infusion and digestion. Mac- 
 eration is useful either when it is required 
 merely to soften the parts of the substance 
 operated on — as when cinnamon and cloves are 
 macerated in water before distillation; or in 
 cases where heat would be injurious — as when 
 volatile or aromatic substances are used. 
 
 MACKEREL. — The common or spring 
 mackerel is one of the finest and most beauti- 
 
 -^atx-r 
 
 Mackerel. 
 
 ful of fish. It is never found alive on the 
 stands, and is seldom fat when fresh, at least 
 
342 
 
 MACKEREL 
 
 not so fat as formerly ; but it is a very choice 
 table-fish. It generally weighs about a pound. 
 In season, about the first of May, and found 
 Scattering through the summer. It may also 
 be had either smoked or salted. The thimble- 
 eyed 'or fall mackerel are rather smaller than 
 the preceding, and have very large, prominent 
 eyes. When found in the markets, they are 
 usually strung together, but are not much 
 thought of for the table. In season from Sep- 
 tember to November. The Spanish mackerel, 
 perhaps the choicest of all fish, are usually 
 plentiful in the months of June, July, August, 
 and September. They resemble the spring 
 mackerel in general appearance, but are a 
 much larger fish, and without the dark lines on 
 the sides. They are sold usually at high 
 prices,' and their weight ranges from two to 
 eight pounds. 
 
 Baked Mackerel — After the fish have been 
 cleaned well and washed in cold water, fill the 
 insides with stuffing ; sew them up ; arrange 
 them with the roes clo^e together on a coarse 
 baking-dish ; flour them lightly ; strew a little 
 fine salt over them ; and stick bits of butter 
 upon them ; or, mslt the butter in a sauce-pan, 
 and pour it equally on them. Half an hour in a 
 moderate oven will bake them. Oyster stuff- 
 ing is always appropriate for any kind of fish 
 which is in season when the oysters are ; but 
 mackerel are commonly served with one of the 
 ordinary stuffings for which receipts are given 
 in article on Stuffing. Lift them 'carefully 
 into a hot dish after they are taken from the 
 oven and send melted butter and a quartered 
 lemon to table with them. 
 
 Boiled Mackerel {Fresh). — Open the fish 
 sufficiently for the insides to be perfectly 
 cleansed, but not more than is necessary for 
 this purpose ; empty them with care, and wash 
 them delicately clean, afterwards wiping them 
 dry. 
 
 Mackerel Kettle. 
 
 Then put them into a pot with enough salt- 
 ed water to eover them, and boil gently from 
 twenty minutes to half an hour; drain well 
 before dishing. Serve with a sauce made by 
 taking a teacupful of the water in which the 
 fish were boiled and putting it into a sauce-pan 
 with a tablespodnful of walnut catsup, the same 
 quantity of anchovy sauce or paste, and the 
 juice of half a lemon ; let this boil up well, 
 ,and then add a tablespoonful of butter, and a 
 tablespoonful of browned flour wet in cold 
 
 water ; boil up again, and send to table in a 
 sauce-boat. Fennel or gooseberry sauce is 
 also very good ; and plain melted butter will' 
 answer. 
 
 Boiled Mackerel (Salt). — Soak one night in 
 lukewarm water, and change this to cold water 
 about half an hour before cooking. Put on 
 with just enough water to cover them, and boil 
 gently for twenty or twenty-five minutes., 
 Drain carefully, and pour melted butter on 
 them before serving. 
 
 Broiled Mackerel (Fresh). — Cleanse the 
 fish as for boiling ; split it open so that when 
 laid flat the back-bone will be in the middle ; 
 dust lightly with salt, and lay on a buttered 
 gridiron over a clear fire, with the inside down- 
 wards, until it begins to brown ; then turn it 
 over. When done, lay on a hot dish, butter 
 plentifully, lay another hot dish over it, and let 
 it stand two or three minutes before sending to 
 table. 
 
 Broiling whole is an excellent way of cook- 
 ing mackerel. Cleanse the fish without open- 
 ing it more than needful ; dry it well, either in 
 a cloth or by hanging it in a cool air till it is 
 stiff : make with a sharp knife a deep incision 
 on either side of the back-bone, and about half 
 an inch from it, and with a feather put in a 
 little cayenne and fine salt mixed with a few 
 drops of good salad oil or clarified butter. Lay 
 the fish on a moderate fire upon a well-buttered 
 gridiron ; loosen it gently should it stick, which 
 it will do unless often moved ; and when it is 
 equally done on both sides, turn the back to 
 the fire. About half an hour will broil it well. 
 
 Broiled Mackerel (Salt). — Soak over 
 night in lukewarm water ; change this early in 
 the morning for cold, and let the fish lie in it till 
 time to cook ; then proceed as for fresh mack- 
 erel. 
 
 Fried Mackerel.— Cut off the head ; split 
 the fish quite open all along the belly and 
 below it ; lay it flat without removing the back- 
 bone ; dust with flour and salt, and fry in 
 butter. Serve garnished with fried fennel. 
 
 Potted Mackerel. — Clean the fish without 
 opening them ; draw the intestines, but leave 
 the roes and the milts. Remove the heads and 
 tails, and then cut the fish crosswise into three 
 equal portions. Wash, drain, and wipe dry 
 with a cloth. Take an oval plate/dish, with a 
 close-fitting cover, or, in the absence of this, a 
 round earthen or stone pot. If this latter has 
 no cover, a wooden one may be made to fit it. 
 Put at the bottom a layer of pieces of fish ; 
 season them with salt, whole pepper, cloves, 
 and allspice ; then another layer of fish, then- 
 another sprinkling of seasoning, and so on. 
 Pour over all these, until they are well covered, 
 a mixture of half vinegar and half water. Put 
 on the lid, and simmer gently over a slow fire 
 for about half an hour, or until the fish is 
 thoroughly done. Let it cool with the lid on. 
 
 Fish so potted will keep a long time, if always 
 immersed in the liquor ; and the very bones 
 become eatable. It affords a convenient re- 
 source in an emergency ; for a few pieces of 
 
MADEIRA 
 
 MAGNOLIA 
 
 343 
 
 the fish can be taken from the pot, laid on a 
 small dish, a little of the liquor poured over 
 them, and served garnished with sprigs of 
 parsley. What is left can be returned to the 
 pot. 
 
 Stewed Fresh Mackerel. (With wine.) — 
 Work smoothly together a large teaspoonful of 
 flour and two ounces of butter, put them into a 
 stew-pan, and stir or shake them round over the 
 fire until the butter is dissolved ; add a quarter 
 of a teaspoonful of pounded mace, half a tea- 
 spoonful of salt, and a pinch of cayenne ; pour 
 in by slow degrees three wineglassfuls of claret 
 (or port wine and a little lemon-juice). When 
 the sauce boils, lay in a couple of fine mackerel, 
 well cleaned and wiped quite dry ; stew them 
 very gently for fifteen or twenty minutes, and 
 turn them when half done ; lift them out and 
 dish them carefully ; stir a teaspoonful of made 
 mustard to the sauce, give it a boil and pour it 
 over the fish. 
 
 MADEIRA — A white wine made in the 
 island of Madeira, which, when genuine, is one 
 of the richest wines in the world, having great 
 strength, dryness, and delicacy of flavor. It is 
 extremely durable in all climates, and improves 
 with age. Maderia, being a strong wine natur- 
 ally, has, least of all, occasion' for the addition 
 of brandy ; yet it is the constant practice to add 
 some of this spirit previous to exportation, 
 which is incorporated in time. The inferior 
 kinds are made up with almonds and various 
 additions ; and, in fact, the adulterations are so 
 numerous that the wine has lately fallen into 
 comparative disrepute. The prejudice against 
 Maderia has been considerably increased by 
 the supposed discovery that it contains a little 
 more acid than sherry, but this opinion has been 
 disputed, and seems to have been derived from 
 the inferior Madeiras. 
 
 Several years ago, the vines failed in the 
 island of Madeira, and the best Madeira is now 
 very old. The new wine made from vines 
 planted in the island within a few years is ex- 
 cellent for its age and is of great promise. 
 
 Madeira keeps best in demijohns in a moder- 
 ately warm place, though it keeps quite well in 
 bottles. Warmth seems to ripen it and bring 
 out its best qualities. It should be drunk 
 about the temperature of the room. 
 
 MAGGOTS. — These disgusting larvae are 
 generated in meat which has been imperfectly 
 cured, which has been kept for too long a time, 
 or which has been exposed to the attacks of 
 the green fly. Cut away the part which they 
 have penetrated, and the meat should be dipped 
 anew in brine, and the outside rubbed with a 
 mixture of dry ashes and salt. When they 
 appear in vegetables, the vegetables must be 
 thrown away. 
 
 MAGNESIA. — The oxide of magnesium 
 occurs in two forms, one more bulky than the 
 other. It is obtained by burning the carbon- 
 ate, and then appears as a white powder with 
 hardly any taste, almost insoluble in water, and 
 slightly alkaline in reaction. When introduced 
 into the stomach, magnesia acts as an antacid, 
 
 and its antacid properties are considerable. 
 If not all neutralized, what remains passes on 
 into the intestine where, if given incautiously, 
 it is apt to accumulate. In the small intestine 
 :it acts as a gentle laxative, in very large doses 
 having considerable power. It also passes 
 into the blood and tends to render the urine 
 clear if previously turbid from urates. It is 
 given as an antacid in heartburn, and is still 
 more useful for the acidity of the intestines 
 which gripes, and so is useful along with rhu- 
 barb in the early stages of diarrhoea. It is also 
 useful when there is acidity with a tendency to 
 constipation, as in gouty subjects. In these 
 patients it does remarkably well. On account 
 of alkalinity, too, magnesia is often given as an 
 antidote to poisoning by mineral or vegetable 
 acids, and for this it is well suited. It neutral- 
 izes the acid and protects the stomach from 
 injury. Many metals are also precipitated by 
 it and rendered nearly insoluble. Magnesia, 
 has also been given as a remedy for vomit- 
 ing when that has seemed to depend on 
 excess of acid ; but other remedies are more 
 powerful. 
 
 The carbonate of magnesia also exists in 
 two forms — heavy and light. It is prepared 
 from the sulphate of magnesia by precipitating 
 by carbonate of soda. The powder so thrown 
 down is a white, almost tasteless substance, in- 
 soluble in water, and nearly neutral in reaction. 
 A solution of the bicarbonate of magnesia has 
 long been in use under the title of fluid magne- 
 sia ; it is an admirable preparation. This may 
 effervesce slightly; when opened, the liquid is 
 clear and is not bitter. Carbonate of magnesia 
 acts in much the same way as magnesia itself, 
 only when it is introduced into the stomach, and 
 meets with an acid, it gives off its carbonic 
 acid, which may be unpleasant. Sometimes, 
 however, the carbonic acid gas so set free is 
 pleasant to the stomach. The great disadvan- 
 tage these remedies labor under is their bulk, 
 so much requires to be ?a';en ; but the objec- 
 tion does not apply to the fluid magnesia. 
 
 Citrate of magnesia, the effervescent prep- 
 aration popularly used as a laxative, contains, 
 besides the magnesia, citrate ok tartrate of 
 sodium or potassium. It is pleasant to take, 
 and mild in its operation. 
 
 MAGNOLIA. — This is the most beautiful 
 of all flowering trees, and in several of its 
 varieties is unapproached. The magnolia, 
 grandiflora is a native of the Southern States, 
 where it grows wild in the low swamp lands of 
 the coast in the greatest abundahce. This is 
 the noblest species of the genus; its great 
 height (sometimes 80 feet), its shining, dark- 
 green leaves, its fragrant white flowers, a foot 
 in diameter and exquisitely fine, form a com- 
 bination of rare magnificence. The French 
 magnolia is the kind usually cultivated in gar- 
 dens, especially in the Northern States. It 
 grows to the height of about twenty feet, and . 
 throws out a profusion of flowers of the utmost ; 
 fragrance early in the Spring. It is perfectly , 
 hardy, and will flourish in any good, garden. 
 
344 
 
 MAHOGANY 
 
 MALARIA 
 
 soil, though a moist, rich spot, not too shady, 
 is best. There are also one or two species of 
 the magnolia which can be cultivated as parlor 
 and greenhouse plants. They require the same 
 treatment as other window plants. 
 
 MAHOGANY. {See FURNITURE.) 
 
 MAIZE. {See Indian Corn.) 
 
 MAJOLICA.— A kind of Italian pottery, 
 consisting of a common earthen-ware ground, 
 covered with a fine glaze, and enamelled with 
 painted designs. It is used chiefly for orna- 
 mental purposes, and is usually found in the 
 shape of large vases, urns, etc. The antique 
 forms are very fine, and some of the designs 
 equal the best Japanese painted pottery ; but 
 in general, the ware has a coarse, tawdry, 
 inartistic look. It is not so much used now as 
 formerly. 
 
 MALARIA. — A term now generally used to 
 designate a certain effluvium or emanation from 
 decaying animal or vegetable substances — the 
 word miasm being used in the same sense, but 
 generally with the adjunct of marsh. Marshes, 
 whether salt or fresh, are prolific sources of 
 malaria ; but it is the product also of different 
 sorts of soil, as wet meadows, grounds alter- 
 nately flooded and drained, the mud left by the 
 retiring tide in seaport, and estuaries, land 
 covered with low and dense brushwood, or 
 with reeds and grass, or nearly cleared of its 
 wood, — all these, particularly in warm climates, 
 are prolific sources of malaria. It will also re- 
 appear in districts and even cities from which 
 apparently it had long since been banished on 
 account of the digging of a well, or of any ex- 
 cavation which exposes new soil to the surface 
 during hot weather. The concurrence of 
 vegetable matter susceptible of decay, of mois- 
 ture, either on the surface or a short dis- 
 tance below it, and of a certain warmth of 
 temperature, is necessary for its evolution ; and 
 of these, long-continued heat has the greatest 
 influence in increasing the intensity of the poi- 
 son. It is not necessary that the amount of 
 vegetable matter be great, or its growth recent, 
 since malarious diseases are often caused by 
 the draining of ponds and lakes ; neither does 
 the quantity, of water require to be large, 
 just enough moisture to cause the vegetable 
 matter to decay when exposed to the heat of 
 the sun is more dangerous than a greater 
 amount ; and it is only when this moisture is 
 being dried up that it becomes pestilential. 
 
 It is observable that malaria is more.abund- 
 ant and more powerful in Spring and Autumn 
 than at any other time of the year, and for this 
 reason : Towards the end of Summer trees and 
 plants lose their foliage and flowers, and scatter 
 their seeds; an immense quantity of dead 
 vegetable matter is thus distributed on the 
 ground ; and if the requisite degree of mois- 
 ture be present, the heats of Autumn soon 
 cause decay and extricate the peculiar sub- 
 stances which cause ague when disseminated 
 through the air. Marshes again, towards the 
 end of Summer, have lost much water by 
 evaporation, and the water-plants which grow 
 
 in most marshes in prodigious abundance are 
 in a position the most favorable for decomposi- 
 tion. .The extrication goes on throughout the 
 Autumn, but it is arrested by the frosts of Win- 
 ter which congeal the water and render decay 
 impossible. In the Spring, however, when the 
 sun again acquires power, the remnants of 
 vegetable matter which escaped decomposition, 
 during the previous autumn, and which have 
 lain dormant all the winter, are speedily, acted 
 upon, and the evolution of malaria begins. 
 
 As a general rule malaria is pernicious in 
 proportion to the proximity to the source ; but 
 to this rule there are numerous exceptions- 
 Places at some distance, especially if situated; 
 upon an eminence, are sometimes affected with 
 the same, or even greater intensity,, than places 
 nearer at hand. The distance to which the 
 emanations may extend by gradual diffusion is 
 estimated to be from 1400 to 1600 feet in eleva- 
 iton, and from 600 to 1000 feet in a horizontal 
 direction; but when winds are blowing the 'dis- 
 tance to which the poison may be transported is 
 unknown — instances are recorded of its being 
 conveyed three or four miles. Though malaria is 
 principally owing to heat, it is not in the hottest 
 part of the day that its influence is the, most 
 pernicious, but in the evening and at night. 
 Malaria is more liable to attack new-comers, 
 and those unused to it, than inhabitants of the 
 malarious district. It will sometimes not ex- 
 cite ague till the strength of the individual has 
 been lowered by some cause or other ; but it 
 ;is a most insidious foe, and every one exposed 
 to it should be constantly on guard against its 
 inroads. Besides the more familiar effects of 
 malaria — remittent and intermittent fevers-^ 
 there are a number of organic affections of the 
 spleen, liver, stomach, intestines, and mesen-t 
 teric glands, also dropsy, paisy, apoplexy, and 
 idiocy, which may be directly traced to its in- 
 fluence ; while cholera, dysentery, and diarrhoea, 
 are among its most casual results. 
 
 Touching the means of preventing the gene^ 
 ration of malaria, numberless methods have, 
 been tried ; but there is no effectual remedy 
 except thorough drainage, and attention to the 
 principles laid down in the first part of the 
 article on House. Professor Mentegazza, of 
 Italy, has lately made the most important of re- 
 cent contributions to the subject in the discov- 
 ery that vegetable perfumes exercise a healthful 
 and purifying influence on the atmosphere by 
 converting its oxygen into ozone, and thus in- 
 creasing its oxydizing influence. The essences 
 found to develop the largest quantity of ozone 
 are those of cherry-laurel, cloves, lavender, 
 mint, juniper, lemons, fennel, and bergamot; 
 those that give it in smaller quantity are anise, 
 nutmeg, and thyme. The flowers of the nar- 
 cissus, heliotrope, hyacinth, mignonette, and 
 lily of the valley, develop ozone in closed ves- 
 sels or in the open air. Flowers destitute of 
 perfume do not, as a general thing, develop it ; 
 though the large sun-flower is one of the most 
 powerful generators of all. Reasoning from 
 these facts the Professor recommends the cul- 
 
MALIC ACID 
 
 MARJORAM 
 
 345 
 
 tivation of flowers in marshy districts, and in 
 all places infested with animal emanations on 
 account of the powerful oxidizing- influence of 
 ozone. The inhabitants of such districts, he 
 says, should surround their houses with beds 
 of the most odorous flowers. 
 
 Malaria, as we have already said, is more 
 powerful at night than in the day ; it will attack 
 those- sleeping on the ground floor, and exempt 
 those at the top of the house ; sleeping on the 
 ground in the open air is almost sure to bring 
 on an attack. Those exposed to it should take 
 the greatest precautions against the night 
 air, especially while asleep ; the windows 
 should be closed at dusk, and some perfume, 
 mentioned above, kept in the bed-rooms. (See 
 Ague.) 
 
 MALIC ACID. (See ACIDS.) 
 
 MALT. (See BREWING.) 
 
 MALT LIQUOR. (See ALE, BEER, LAGER 
 Beer, Porter, and Stout.) 
 
 MALT WINE.— L Take of pale malt, 
 ground, one bushel, and of boiling water twelve 
 gallons ; infuse or mash as for beer (see Brew- 
 ing), and strain off the wort; then add forty 
 pounds of loaf sugar and ten pounds of sugar 
 candy, dissolved in thirty- two gallons of hot 
 water ; when cooled down to 55°, add one 
 quart of yeast, and put it into a fifty-four gal- 
 lon cask, to which add on the third day twenty 
 pounds of raisins stoned. Let it work for 
 three days ; then pour in half a gallon of 
 brandy, bung it down, taking care to fill the 
 cask up with warm but not boiling water, if 
 not already full. In four months rack it off 
 into another cask and add another half gallon 
 of brandy. In a month it will be fit to drink 
 from the wood, and in two more to bottle for 
 keeping. 
 
 IL (Inexpensive.) — To every gallon of 
 water, put three pounds of brown sugar ; boil 
 ten minutes and skim it well ; when the liquor 
 is nearly cold put two ounces of yeast to it, 
 and let it stand till the following day; then 
 put it into a perfectly clean cask, with one 
 pint of strong new ale in a state of fer- 
 mentation, and one pound of raisins to every 
 fallon. Let it stand twelve months before 
 ottling it. 
 
 MANGE. — An eruptive disease which at- 
 tacks several of the domestic animals, es- 
 pecially dogs and pigs. It is said to be pro- 
 duced by a minute worm which burrows under 
 the skin, and produces a scaly pustule on the 
 surface resembling the itch. It is caused by 
 confinement, want of cleanliness, and bad air. 
 It may be cured by anointing with an ointment 
 composed of equal parts of lard and brim- 
 stone. 
 
 MARASCHINO. (See Liqueurs.) 
 
 MARBLE, To Clean. — I. Brush a paste of 
 chloride of lime and water over the entire 
 surface, taking care to protect the adjacent 
 wall-paper, or any kind of inferior gilding, 
 which will be injured by the chlorine given 
 off. 
 , To remove oil from marble, make a paste of 
 
 equal parts of crude potash and whiting, and 
 apply as above. 
 
 Iron Stains may sometimes be removed 
 from marble by wetting the spots with lemon 
 juice, or oxalic acid and spirits of wine, and in 
 a quarter of an hour rubbing the marble dry 
 with a soft linen cloth. 
 
 To remove ink-stains — see Ink. 
 II. Rub on with a brush a paste com- 
 posed of a gill of ox-gall or a gill of strong 
 soap-suds, and half a gill of turpentine, all 
 mixed together and thickened with finely pow- 
 dered pipe-clay. Have a second brush, small 
 enough to go into the carving, etc. Having 
 applied either of these pastes, let it remain un- 
 disturbed for two days, then wipe it off. If 
 the marble is not then perfectly bright and 
 clean, repeat the application a second or even 
 a third time. 
 
 Or, dip a stiff brush (a worn-down paint- 
 brush is good) in Javelle water, then in pul- 
 verized pumice stone ; clean thoroughly, and 
 rinse with cold water. 
 
 A hearth will be improved by rubbing oc- 
 casionally with a flannel wet with linseed oil. 
 Rub the oil in so as not to come off and grease 
 other things. Next day go over it with a 
 clean, dry cloth. 
 
 MARIGOLD. — One of the prettiest of the 
 garden annuals, easily grown, and bearing 
 bright golden flowers throughout the summer. 
 Sow the seed in the spring, when the days 
 have become warm and the nights exhibit no 
 frosts ; or they may be brought forward in 
 pots so as to transplant to the open border in 
 latter part of May. Sprinkle the seed lightly 
 over the surface of the prepared soil, and rake 
 them in, afterwards pressing them down with 
 the palm of the hand. Water pretty freely, 
 and wnen they come up, thin out and trans- 
 plant to their proper places. The plants grow 
 best when they are not crowded. Some of the 
 new varieties of the Marigold are very attrac- 
 tive, but any of them is worth a place in the 
 garden. 
 
 Marsh Marigold (called Cowslip in the 
 Eastern States) is a common swamp or water- 
 plant, which grows from eight to ten inches 
 high, with quite a thick stem ; when young the 
 leaves can be used as greens as well as a pot- 
 herb. In England the flowers are used for 
 flavoring soup, stews, etc. 
 
 MARJORAM.— There are several species 
 of Marjoram, but that which is preferred for 
 cookery, and which is most frequently culti- 
 vated in gardens for the purpose is the Sweet 
 Marjoram, also called " Knotted Marjoram." 
 Winter Sweet Marjoram and Pot-Marjoram 
 are also cultivated. They have all the same 
 qualities, though in varying degrees. The 
 Common or Wild Marjoram is found growing 
 in the open fields on calcareous soils. This 
 has nearly the same flavor as the cultivated 
 varieties, but is inferior, and is seldom used • 
 except when the others are not at hand. The 
 tops and leaves of the Marjoram are used 
 both in 1 a green and dry state, and as. a relish- 
 
346 
 
 MARKING CLOTHES 
 
 MATELOTE 
 
 ing herb in soups, stews, broths, stuffing's, etc. 
 The branches should be cut for drying (for 
 winter use) in July or August, before the 
 flowers open. For Essence of Marjoram, see 
 Essences.' 
 
 , MARKING CLOTHES. See Ink. If in- 
 delible ink cannot be had, mark in cross- 
 stitch with colored thread. 
 
 MARMALADE. — In making marmalade 
 the same precautions must be observed as in 
 making jam or jelly. Especial care must be 
 taken not to scorch the fruit by placing it over 
 too hot a fire and not to cook it too long. 
 
 Apple Marmalade. — Pare seven pounds of 
 apples, and put them on to stew with a pint 
 of water ; when they are quite soft rub them 
 through a strainer ; add the same weight of 
 sugar as of apples, and the grated peel of four 
 lemons ; boil nearly an hour, stirring all the 
 time ; ten minutes before taking it off the fire, 
 add three ounces of essence of ginger. This 
 is very useful throughout the winter. 
 
 Apricot Marmalade. — Remove the stones 
 and hard portions of ( the skins of very ripe 
 apricots, cut them in pieces, and set them on 
 the fire in a preserving pan, with one pound 
 of sugar to one pound of fruit. A quarter of 
 an hour's boiling will be sufficient ; or to as- 
 certain when the marmalade is done, put a 
 little of it on the tip of your finger, and if by ap- 
 plying the thumb and withdrawing it a small 
 filament is formed, it has boiled enough, 
 r Stir the marmalade continually while it is 
 boiling. If the flavor is liked, break half the 
 stones, blanch their kernels in boiling water, 
 and put them into the marmalade five minutes 
 before it is removed from the fire ; mix the 
 whole well, that each pot may have an equal 
 share of the kernels. 
 
 Barberry Marmalade. — Wash the barber- 
 ries, stone them, add a quarter of a pint of cold 
 water to every pound of fruit ; and boil them 
 till quite tender. Then prepare a syrup of a 
 pint of water and a pound and a half of sugar to 
 every pound of fruit ; boil till quite stiff. Boil 
 the barberries again till they become a jam : 
 add them to the syrup and stir together over 
 the fire, simmering it only for a few moments ; 
 and then turn it into the pots. 
 
 Lemon Marmalade. — Make same as 
 Orange marmalade, allowing a pound and a 
 quarter of sugar to a pound of the fruit. 
 
 Orange Marmalade. — Take sour oranges, 12 
 lbs; granulated sugar, 12 lbs. Pare the 
 oranges in the same manner as you do apples, 
 cover the parings twice their depth with cold 
 water ; boil until tender, then drain. Halve 
 the oranges cross-wise, press eut the juice and 
 soft pulp, cover the white skins with three quarts 
 of cold water, and boil half an hour ; strain the 
 water in the orange juice, and pound the skins 
 through the colander until you have i\ lbs of 
 pulp; add this also to the juice ; cut the yellow 
 rind, with scissors, in fine shreds ; add to the 
 juice, and boil ten minutes ; add the sugar, and 
 boil until it thickens. 
 
 Peach Marmalade Pare, stone, and 
 
 weigh the fruit ; and allow three-quarters of 
 a pound of sugar to every pound of fruit. Put 
 the fruit on the fire and heat slowly to draw 
 out the juice, stirring up frequently from the 
 bottom ; after it is hot, boil quickly three 
 quarters~of an hour, stirring all the time. Then 
 add the sugar, and boil five minutes, carefully 
 removing the scum. Add the juice of a lemon' 
 for every three pounds of the lruit, and the 
 water in which one-fourth of the peach kernels 
 have been boiled and steeped. Stew all to- 
 gether ten minutes, stirring to a smooth paste, 
 and remove from the fire. This is one of the 
 choicest of the marmalades. 
 
 Pineapple Marmalade. — Select the largest, 
 ripest, and most perfect pineapples that can 
 be found ; pare them and cut out all the 
 blemishes. Grate them on a large dish, 
 using a coarse grater, and omitting the hard 
 core which goes down to the centre of each ; 
 or, in the absence of the grater, cut them 
 into small bits. Add an equal weight of 
 the best double-refined sugar (in lump), -put 
 them into a preserving-kettle, and mix well 
 together : set over a moderate and very clear 
 fire, and boil and skim well, stirring it after 
 skimming ; after the scum has ceased to 
 appear, stir the marmalade frequently until 
 it is done, which will be in an hour or 
 an hour and a half after it has come to 
 a boil. But if it is not smooth, clear, and 
 bright in that time, continue the boiling till it 
 is. This is a delicious preparation of pine- 
 apple. \ 
 
 Quince Marmalade. — Pare, core, and quar- 
 ter some of the inferior quinces, and boil 
 them in as much water as will nearly cover 
 them, until they begin to break ; strain the 
 juice from them, and for the marmalade put 
 half a pint of it to each pound of fresh quinces ;. 
 in preparing these, be careful to cut out the 
 hard portions around the cores. Simmer 
 them gently until they are very soft, then 
 press them, with the juice, through a coarse 
 sieve ; put them into a clean pan, and boil until' 
 they form a dry paste ; add for ea'ch pound 
 of quinces -and the half pint of juice, three- 
 quarters of a pound of sugar finely powdered ; 
 and boil the marmalade for half an hour, 
 stirring it constantly. It should be very firm, 
 and bright in color. If made shortly after 
 the fruit is gathered, a little more sugar will 
 be required ; and when a richer and less 
 dry marmalade is liked, it must be boiled 
 a shorter time, and an equal weight of fruit 
 and sugar used. 
 
 Quince-and-Apple Marmalade. — Boil toge- 
 ther,, from three-quarters of an hour to an 
 hour, two pounds of apples, pared and cored, 
 in an equal weight of quince-juice (prepared as 
 above) ; then take them from the fire, and mix 
 with them a pound and a half, of finely pow- 
 dered sugar : when this is nearly dissolved, set 
 the pan again over a brisk fire, and boil twenty 
 minutes longer, stirring all the time. 
 
 MATELOTE.— A sort of stew that may 
 be .made of any variety of fishes, which 
 
MEAD 
 
 MELT 
 
 347 
 
 all take the same time to cook. Carp, tench, 
 eels, and pike are very good. 
 
 For a matelote of any or all of these fish, after 
 thorough cleansing and washing, let them lie 
 a few hours sprinkled with salt, and rinse them 
 again before cooking ; if small, merely cut off 
 the heads and tails — if large, divide the carp and 
 tench into two or three pieces, and the pike 
 and eels into convenient lengths. Put some 
 button-onions into the stew-pan and brown 
 them in butter ; when half done, add a bunch 
 of sweet herbs, put in the fish with as much 
 good broth as will just suffice to cook it ; add 
 a little red or white wine, or good cider ; stew 
 closely covered until done, taking care that it 
 does not burn. Arrange the fish in a hot, hol- 
 low dish ; let the gravy from which it was 
 taken boil a minute or two to reduce it, thick- 
 ening it with a dust of flour ; at the same 
 time make what additions of seasoning you may 
 think fit, such as a handful of shrimps, essence 
 of anchovies, Harvey's or Worcestershire 
 sauce, or Walnut catsup; pour this gravy over 
 the fish, and serve with thin toasted bread. 
 
 The matelote may be varied indefinitely, ac- 
 cording to the cook's resources. Cold lobster, 
 shrimps, eggs, or oyster sauce, or simple 
 melted butter, may be used, as thickening. 
 The seasoning maybe cayenne or black pep- 
 per merely, or small pieces of hot pickles. 
 For fish matelotes, the gravy should always be 
 . based on the liquor in which the fish was 
 cooked. Cold matelote of eels and tenches is 
 excellent, forming a stiff jelly ; this requires a 
 dash of vinegar, and a strong seasoning of 
 pepper. 
 
 Egg (Matelote of). — Put into a. stew-pan a 
 pint of vin ordinaire, or cheap claret, or of 
 better wine diluted with water. Add pepper, 
 salt, a bunch of sweet herbs, an onion sliced, 
 and a clove of garlic split. Boil five minutes, 
 remove the flavoring materials, and poach 
 eight or ten eggs in the liquor, as in water. 
 When done, arrange them on a dish ; thicken 
 theliquor by stirring in a tablespoonful of but- 
 ter rolled in a tablespoonful of flour; let it just 
 boil up, and pour it over the eggs by way of 
 sauce. A few shrimps, shell-fish, or ready- 
 cooked pieces of eel or other fish, may be ad- 
 ded before serving. 
 MATTRESS. (See Beds and FURNITURE.) 
 MAYONNAISE. (See Salad and Sauce.) 
 MEAD. — A fermented liquor prepared from 
 honey. To make, put four pounds of honey to 
 every gallon of water, and boil it three-quarters 
 of an hour, skimming carefully. To every gallon 
 of this add an ounce of hops ; then boil it half 
 an hour and let it stand till next day, then put 
 it into a cask, and to thirteen gallons of the 
 liquor add a quart of brandy. Stop it up 
 lightly until the fermentation is over, and then 
 stop it very close. If a large cask is made, 
 keep it a year before bottling; for a smaller 
 cask in proportion. 
 
 Sparkling Mead.— Boil fourteen pounds of 
 honey in six gallons of water for half an hour, 
 breaking into it three or four eggs ; then add 
 
 half an ounce each of cinnamon, cloves, mace, 
 and bruised ginger, and small bunches of mar- 
 joram, balm, and sweet-brier ; boil a quarter of 
 an hour longer, and pour it out to cool ; then 
 toast a large slice of brown bread, spread it 
 over with fresh yeast, and put it into the 
 liquor ; let it ferment for a day, and then put it 
 into the cask, but keep it open till the fermen- 
 tation is complete. Then stop closely. It may 
 be bottled in a month, and the corks must be 
 securely tied. 
 
 MEASLES.— This disease is most common 
 in infancy and early childhood, but may oc- 
 cur at any age. It is infectious, but with 
 ordinary care is not fatal as a general rule. 
 The symptoms are a feverish cold in the head k 
 accompanied by a peculiar ringing cough, 
 sneezing, running of the eyes and nose and 
 itching of the face, while the eyes are red 
 and very sensitive to the light. After some 
 days of these symptoms small red crescent- 
 shaped spots appear on the face, generally in 
 clusters, and then spread over the rest of the 
 body. The fever increases as the rash comes 
 out. When it has been out three days, the 
 spots turn brown, and the skin crumbles off 
 like bran. The rash usually disappears in 
 three or four days, or a week at farthest. 
 
 Treatment. — Keep the patient in a moder- 
 ately warm room, shaded from any strong light. 
 Inflammation of the lungs is very liable to oc- 
 cur in connection with measles, and should be 
 guarded against by every precaution ; the chest 
 in particular should be well protected from cold. 
 The diet should consist only of milk and light 
 farinaceous food; and a sufficient amount of 
 tepid drinks, such as lemonade (for older 
 children), arrowroot, barley-water, etc., should 
 be given. If the breathing is difficult, put on 
 a mustard and oatmeal poultice to the chest, 
 and keep the bowels open by injections if need- 
 ful. In general this is all that is required, and 
 the disorder will subside in from a week to ten 
 days; but if the disease is not running its 
 usual course, especially if inflammation devel- 
 ops itself } then medical aid should be sum- 
 moned. After measles great care should be 
 taken to keep the secretions in good order, and 
 they should be rigidly watched for some time 
 with that view. 
 
 MEASURES. (See Weights and Meas- 
 ures.) 
 
 MEAT. (See Food and separate meats.) 
 
 MEDICINES, For family use. (See 
 Drugs.) 
 
 MEDOC WINES. (See Claret.) 
 
 MELONS. (See Musk Melon and Water 
 Melon.) 
 
 MELT. — This small, dark, tongue-like piece 
 attached to the lights of calves, lambs, sheep, 
 and pigs, is not often used in this country, 
 but can be made into a very wholesome and 
 savory dish. The calves' melt is best, and 
 next to this that of pigs. To cook: after 
 soaking three or four hours in a little salt and 
 water, and vinegar, wipe dry, pepper it well, 
 and boil till tender ; or, wash it thoroughly,' 
 
348 
 
 MENSTRUATION 
 
 season it strongly with salt, and boil it over a 
 brisk fire. 
 
 MENSTRUATION— The function of men- 
 struation generally begins when the female ar- 
 rives at the age of puberty, which in this 
 country is usually between the ages of fourteen 
 and sixteen ; and terminates at the " critical 
 period " or " change of life," which usually oc- 
 curs between the forty-fifth and forty-eighth 
 years. It consists of sanguineous fluid which is 
 exuded from the vessels of the uterus, and es- 
 capes through the vagina, the flow generally 
 returning every twenty-eight days, and lasting 
 from three to six days. About the first appear- 
 ance of this discharge the constitution under- 
 goes a very considerable change, usually indeed 
 for the better, but sometimes for the worse; 
 and the greatest care is then necessary. It is 
 the duty of mothers especially, and of those 
 who are entrusted with the education of girls, 
 to instruct them early in the conduct and man- 
 agement of themselves at this most critical 
 period of their lives. False modesty, inatten- 
 tion, and ignorance of what is beneficial or 
 hurtful at such times, are the source of many 
 diseases and misfortunes in after life. The 
 eating of improper food, violent affections of 
 the mind, or catching cold at this period, are 
 often sufficient permanently to injure the 
 health, or even to render the woman ever after 
 incapable of procreation. 
 
 The first menstrual flow is nearly always 
 preceded by symptoms which foretell its. ap- 
 proach ; as a sense of weight and pain in the 
 loins, distention and hardness of the breasts, 
 headache, loss of appetite, languor, chilliness, 
 and sometimes a slight degree of fever. When 
 these symptoms appear at the age at which the 
 menses usually begin, everything should be 
 carefully avoided which may obstruct the flow, 
 and all means used to promote it, as rest from 
 all unnecessary exercise, sitting frequently over 
 steam from hot water, and drinking warm di- 
 luted liquors, as tansy tea, etc. After the 
 flow has actually begun, the greatest care 
 should be taken to avoid everything that may 
 tend to arrest it. Women should be extremely 
 cautious of what they eat and drink at the 
 time they are out of order. Everything 
 that is cold or apt to sour on the stomach 
 should be avoided ; as should fish, and all 
 kinds of food that are difficult of digestion. 
 Cold should be especially guarded against at 
 these periods ; more of the sex date their dis- 
 eases from catching cold while they are out of 
 order than from all other causes combined, 
 probably. A degree of cold that will not in the 
 least hurt them at another time will at this 
 period seriously endanger the health. Rest 
 also, at least comparative rest, from all the 
 usual avocations, even from study, should be 
 obtained. German mothers, notably the health- 
 iest women in Europe, compel their daughters 
 during the first few years to remain in bed 
 during the first day of the discharge, and to 
 abstain from all except the most necessary ex- 
 ercise until the discharge ceases. From the 
 
 time the menses begin until about the twentieth 
 year, this function is the main instrument in 
 building up the most delicate, complex, and im- 
 portant apparatus known to nature : and unless 
 especial attention is paid during all this period 
 to the conditions upon which health depends — 
 exercise, wholesome and appropriate food, and 
 healthful dress — the neglect is almost certain 
 to be dearly paid for in after-life. The fact that 
 the years embraced in this period are those in 
 which girls are expected to get the most im- 
 portant part of their education, greatly compli- 
 cates the matter, and it is the conviction now 
 of nearly every leading physiologist that the 
 schools in which young women are trained 
 must be organized on such elastic methods as 
 to allow of a suspension of study, complete or 
 partial, on the part of each pupil for four or 
 five days in each month. When provision foi 
 this is not made in the schools, their parents 
 should take the responsibility upon themselves. 
 
 When menstruation has once commenced,, 
 its regular occurrence is absolutely indispens- 
 able to good health ; and from whatever cause 
 it is obstructed (except from pregnancy) proper 
 means should be used to restore it. For this, 
 purpose, exercise in the open air, wholesome 
 diet, and, if the body be weak and languid, 
 generous liquors will generally be sufficient; 
 but if these fail recourse must be had to medi- 
 cine. When obstructions proceed from a 
 weak state of health, such medicines as pro- 
 mote digestion and give tone to the sys- 
 tem must be used. The best of these are 
 iron, Peruvian bark, and prepared steel. In- 
 fuse two or three ounces of iron filings in a 
 quart of ale, and after it has stood two weeks, 
 filter it, and take half a wineglassful twice a 
 day (fifteen drops of tincture of iron in a little 
 water will do as well,; or prepared steel may 
 be taken in doses of hali a drachm, mixed with 
 a little honey or molasses, three or four times 
 a day. The bark and other bitters may be 
 taken either powdered or in infusion as most 
 agreeable. When obstructions are caused .by 
 a bad state of the blood, or when they occur in 
 women of a gross or full habit, mild purgatives, 
 a spare diet, and attenuating drinks, accom- 
 panied by frequent bathing of the feet iniwarm 
 water effect a cure. A half-spoonful of the 
 tincture of black hellebore may also be taken 
 twice a day in a teacupful of warm water. 
 When the flow is simply delayed beyond the 
 usual time, by a cold for instance, the feet 
 should be bathed twice a day in warm water, a 
 warm bath should be taken, warm applications 
 placed on the bowels and a copious draught of 
 pennyroyal or tansy_ tea taken warm, with <■ 
 strong infusion of gin. An obstruction of the 
 menses is often the result of other maladies. 
 When this is the case, instead of trying to force 
 that discharge (which might be dangerous); 
 the treatment should be directed to restoring 
 the patient's general health. When that is 
 effected, the other will return of course, and 
 without special treatment. 
 
 The flow of the menses is to be considered 
 
MENSTRUATION 
 
 MERINGUES 
 
 349 
 
 immoderate when it either returns more fre* 
 quently than is natural, or continues longer or 
 is more abundant than usual ; it is generally- 
 accompanied by pains in the back and belly, 
 somewhat like those of childbirth. This is 
 very weakening, and unless promptly arrested 
 is apt to degenerate into dropsy or consump- 
 tion. The most effective treatment here, as 
 before, is in attention to the general health and 
 the conditions which affect it. At the time of 
 the flow, if it is very copious, the patient should 
 lie on a rather hard mattress, with the head 
 low ; confine herself to a cool and slender diet, 
 as veal or chicken broth with bread; drink 
 lemonade or other cool acidulated liquors ; and 
 take small and frequent doses of nitre (say half 
 a teaspoonful every two hours). If these do 
 not arrest "the flux, take two drachms of alum 
 and one of Japan-earth, pounded together, di- 
 vide into eight or nine doses, and give one 
 three times a day. Persons whose stomachs 
 cannot bear alum may take two tablespoonfuls 
 of infusion of roses, three or four times a day, 
 to each dose of which ten drops of laudanum 
 may be added. If these should fail, half a 
 drachm of powdered Peruvian bark, and ten 
 drops of elixir of vitriol may be taken in a 
 glass of red wine four times a day. 
 
 Leuconhcea. — The discharge may offend 
 in .quality as well as in quantity. What is 
 called whites or fluor albus is a very common 
 disease, and is very injurious to delicate women. 
 This discharge is not always white^ however, 
 but may be either pale yellow, green, or black- 
 ish ; sometimes it is acrid and corrosive ; some- 
 times foul and foetid. It is attended by pain in 
 the back, loss of appetite, swelling of the feet, 
 and other signs of debility; and is generally 
 the result of a relaxed state of the body, fre- 
 quent childbearing, etc. It is obvious that 
 hygienic measures adapted' to improve the gen- 
 eral condition of the body must play the chief 
 part in the treatment of this disease ; the food 
 should be solid and nourishing, but easy of 
 digestion, and the drink generous, as port or 
 good claret. Tea and coffee should be avoided, 
 and strong broth drunk instead. Besides this 
 regimen, Peruvian bark or some other astring- 
 ent bitters, or the muriated tincture of iron 
 in 20 drop doses, largely diluted with water, 
 three times a day after meals may be taken ; 
 and the loins and thighs may be sponged 
 twice a day with cold water. The solution 
 of acetate of lead, a teaspoonful to a half 
 pint of water, may be employed as a wash or 
 injection. 
 
 Difficult Menstruation (Dysmenorrhea) 
 is a disease in which the menses, though not 
 entirely suppressed, are accompanied with sev- 
 ere pains in the back, loins, and bottom of the; 
 bejly. It is caused by weak action of the 
 vessels of the uterus, or spasm "of its extreme 
 vessels ; and is to be removed by warm bathing, 
 both topical and general, witti the use of opiates 
 (under a physician's advice), which should be 
 employed on the first appearance of the symp- 
 toms -that denote its approach. Many cases of 
 
 dysmenorrhcea are due to causes which require 
 local surgical treatment. 
 
 The cessation of the menses, commonly call- 
 ed " the turn of life," is a very critical period, 
 and requires the most careful attention to the 
 conditions of good health. If they cease all 
 of a sudden, which is very seldom the cas.e, the 
 treatment is by rather low diet, plenty of exer- 
 cise, and keeping the bowels open. For this 
 latter purpose a little rhubarb, or a dose of 
 Rochelle salts may be taken twice a, week. 
 Ulcerous, cancerous, or other chronic diseases 
 sometimes follow upon this cessation and acute 
 diseases of a dangerous nature are not infre- 
 quent ; but these are matters with which dom- 
 estic medicines must not venture to deal, and 
 the advice of a physician must be sought. The 
 most dreaded. accident, however, is too profuse 
 menstruation, the popular idea that this con- 
 dition is natural at the turn of life, is incorrect. 
 It is probably due to some uterine disease 
 requiring the physician's attention. 
 
 MERINGUES. — Whisk to the firmest pos- 
 sible froth the whites of six fresh eggs. Lay 
 some squares or strips of writing-paper closely 
 together upon a board or thick dish. When 
 these are ready, mix the eggs with three- 
 quarters of a pound of the finest sugar, well 
 dried, and sifted ; stir them together thoroughly 
 and then with a table or dessert-spoon lay the 
 mixture quickly on the papers in the form of 
 a half-egg, sift sugar over them without delay, 
 blow off with a bellows all that does not adhere, 
 and set the meringttes into a moderate oven. 
 The process must be quick, or the sugar melt- 
 ing will cause the cakes to spread, instead of 
 retaining the shape of the spoon, as they ought. 
 When they are colored to a light brown and 
 are firm to the touch, draw them out, turn the 
 
 Meringues. 
 
 papers gentjy over, separating the meringues 
 from them, and with a teaspoon scoop out 
 enough of the insldes to form a space for some 
 whipped cream or preserves, and • put them 
 again into the oven, upon some clean sheets of 
 paper, with the moist side uppermost, to dry. 
 When they are crisp through, they are done. 
 Let them becotne cold : fill with the cream or 
 preserves ; and then join together, two by two 
 with a little white of egg, so as to give them the 
 appearance shown in the engraving, 
 
350 
 
 MERINO 
 
 Meter 
 
 Italian Msringues. — Take the whites of six 
 eggs and a pound of fine sugar, or half the 
 quantity for a small number of meringues. 
 Boil the sugar with a pint of water until it 
 whitens, ana begins to fall in flakes from the 
 skimmer; in the mean time have the eggs whisk- 
 ed to a perfectly solid froth, and when the 
 sugar has stood for three minutes after the 
 boiling, and been worked well from the sides 
 of the pan, mix them gradually but very quick- 
 ly with it, until the mass is quite smooth and 
 firm enough to retain its shape when moulded 
 by a teaspoon ; lay out the cakes on writing- 
 paper, and set them in an oven so slow as to 
 harden without coloring them. As they are 
 not to be filled, but merely fastened together, 
 they may be baked on tins. 
 
 Part of them may be varied by the addition 
 of three or four ounces of pounded almonds 
 mixed thoroughly with half the eggs and sugar, 
 when a portion of the meringues have been 
 moulded ; these will require to be baked much 
 longer than the others ; they should be lightly 
 browned, and crisp quite through. 
 
 Pears or other Fruit, (Meringues of.) — 
 Fill a deep tart-dish nearly to the brim with 
 
 stewed pears, and let them be about half cover- 
 ed with their juice. Whisk to a solid froth the 
 whites of five eggs ; stir to them five table- 
 spoonfuls of sifted white sugar, and lay the 
 mixture lightly and. equally over the fruit ; set 
 the dish immediately into a moderate oven and 
 bake it fifteen minutes. Cherries, damsons, or 
 common plums, first stewed as for compotes 
 (See Compotes) answer as well as pears for 
 this dish; also apples, apricots, or peaches, 
 boiled down to a marmalade with sufficient 
 sugar to sweeten them moderately. The skins 
 and stones of the peaches, apricots, and plums 
 should be removed, but a few of the blanched 
 kernels may be used to flavor the fruit. 
 
 MERINO. — An extremely fine twilled stuff, 
 made of the finest wool, and used for dresses 
 or shawls. The French excel in the manu- 
 facture of this article, and their best qualities, 
 approximate to Cashmere ; but there are also 
 very good merinoes of English and American ■ 
 make. Merino is found of all colors and quali- 
 ties, and is usually either three-quarters or six- 
 quarters wide. 
 
 There are also merinoes made of a mixture 
 of wool and silk. 
 
 Vertical Section of Water Meter Drum. 
 
 a, inlet • g, exit pipe \ kkk, compartments of the drum ; e, slit for exit of Raj from compartments ; I, e, direction of 
 
 rotation of drum. * 
 
 METERS, for Gas.— These are of two kinds, 
 the water-meter and the dry-meter. The dry- 
 meter has the advantage that it does hot aid in 
 the deposit of the water in the tubes, which is 
 always going on more or less, and which it is 
 necessary to avoid as far. as possible by taking 
 care that the pipes all drain into the meter, 
 without any depending portions except at the 
 burners, where it is impossible to avoid it. 
 
 A Water Miter consists of a drum divid- 
 ed into four compartments by partitions so 
 
 arranged that when the water is at the 
 proper level — so as to immerse about three- 
 fifths of the drum — gas may enter into or 
 escape from some of the compartments, but 
 Cannot do both at the same time in the case of 
 any one c6mpartment. The drum is moved by , 
 the pressureof the gas against the partitions. 
 The motion of the drum is communicated 
 to wheel-work which turns the hands on the ' 
 meter dial. The measuring space of the meter 
 depends of course upon the level of the water in 
 
METER 
 
 351 
 
 the drum ; if this is too high the meter has to 
 make more revolutions to pass a given amount of 
 gas, and registers high or against the consumer. 
 
 If the water is too low, fewer revolutions for the , 
 same amount are required, and it registers low 
 or against the company. To prevent the for- 
 
 Fia, 2. 
 
 Vertical section of wet meter. G inlet, g outlet, h float, « valve, « overflow pipe, « plug to let off surplus water, 
 wheel-work of dials j V, plug for pouring water into meter. j 
 
 mer state of affairs so far as possible, the tube 
 « (Figs. 2 and 3), is so arranged as to act as an 
 overflow and stop the flow of gas completely if 
 
 ' Vertical section of wet meter at rightangles to that in Fig. 2. 
 Lettering same as in Fig, 2. 
 
 the water level is too high. To avoid other 
 consequences of a low water level, the float h 
 (Figs. 2 and 3) is applied which is attached to 
 the valve i (Figs. 2 and 3) which shuts off the 
 gas by falling upon its seat. 
 The freezing of the water in the meter stops 
 
 the motion of the drum, and consequently the 
 flow of the gas. It may be thawed by pouring 
 boiling water over the meter or into- it. Gly- 
 cerine solution Of chloride of calcium, 4 lbs 1 to 
 the gallon, and similar liquids which, neither 
 freeze nor evaporate, are used to prevent this 
 difficulty. 
 
 Besides the stoppage caused by freezing of 
 the water in the meter,- the gas in a house sup- 
 plied through a wet meter will sometimes! re- 
 fuse to- burn on account of too much or too 
 little water in the meter. In such a case the 
 plug «(Fig. 2) should be unscrewed to let out 
 the. excess from the overflow, or water should 
 ibe poured in through V (Fig. 2) until it runs 
 lout at the overflow. Condensation of water in 
 ithe pipes will often cause the lights to jiimp or 
 extinguish- them altogether. This is remedied 
 by removing a burner and blowing strongly 
 through the pipe will sometimes force the wa- 
 ter out of the depression in the line of pipe 
 where it has collected. 
 
 Freezing of moisture in the service pipe may 
 also cut off the supply of gas. This can only 
 be remedied by excavation and applying heat 
 outside the house. 
 
 A dry meter consists of two chambers (some- 
 times three), usually circular, resembling in ap- 
 pearance a double bellows which are so connect- 
 ed that when one side is expanded, the other side 
 is contracted. The gas passing through the me- 
 ter fills and empties these chambers alternately, 
 and by the reciprocating action thus produced, a 
 train of wheel work attached to the hands of the 
 
352 
 
 METER 
 
 JV11LJV 
 
 dials, is made to move. The mode of action may 
 be best understood from Figs. 4 and 5. The 
 
 Fig. 4. 
 Side view of dry meter. 
 Description of Figs. 4 and 5. — A ihlet, "B outlet, rr t 21 
 and dd are the rings, leather belts and disks forming the measur- 
 ing bellows, held in place by the guides zz, 2 and 3 in cut 4 and 
 s incuts, attachment connecting with the arrangement for 
 converting the reciprocating motion into rotary motion. The 
 slide valves are so arranged that when one side of the bellows 
 is full the flow of gas is turned into the other side which fills as 
 the first one empties, the gas escaping through the pipe B. 
 
 Fig. 5. 
 Front view of dry meter. 
 
 side valves sometimes stick, but may usually 
 be started by suddenly turning on the gas at 
 the service pipe. The flexible diaphragms of 
 the bellows are apt after a time to grow stiff, 
 when the lights become unsteady. Wet meters 
 are simpler and less liable to get out of order 
 than dry meters. The latter on the other hand 
 are not subject to freezing, too much or too 
 little water, or water in the house pipes. 
 
 The index of the meter is quite simple. A 
 small dial above is not used excdpt in testing 
 
 the meter. The dials below are marked tens, 
 hundreds, thousands, etc., according to what 
 they record. The lowest figure when the hand 
 is between two, should be taken ; thus : if the 
 dial markeld " loo thousand " has the hand be- 
 tween 5 and 6, that marked " 10 thousand " 
 between o and 9, that marked " thousands " at 
 8, the reading would be 598,000. If sometime 
 after the " too thousand " hand is between 7 
 and 8, the " 10 thousand " at 2, and the " thou- 
 sand" between o and 1, the reading is 720,000, 
 and the difference between these figures, or 
 122,000 feet, have passed through the meter. 
 Householders may easily verify the accuracy of 
 their gas bills by consulting their meter at 
 stated intervals. 
 
 MICE. — A good cat is the best remedy for 
 these nuisances, and will generally clean the 
 house 'of them in a short time. A turtle in the 
 cellar is said to keep it clear of mice and rats, 
 probably by some odor disagreeable to them. 
 We do not vouch for the statement. Many poi- 
 sons for them are sold in the shops, the best of 
 which is the phosphorus paste ; but equal 
 quantities of hemlock and old cheese, or of arse- 
 nic and meal, are as good as anything else. The 
 objection to using poison is that it renders the 
 house liable to a bad smell ; but this evil may 
 be lessened by placing a dish containing oil of 
 vitriol poured on saltpetre, or chloride of lime 
 and water, where the smell is most annoying. 
 
 MIGNONETTE. — One of the most popular 
 of the hardy annuals. It will thrive in any 
 good garden soil and requires no care; 
 and where this plant has once grown well it 
 will come up year after year from self-sown 
 seed. Sow late in the autumn and it will come 
 up early the next spring and bloom profusely 
 all summer. The flowers of the common vari- 
 ety are a greenish white, and of exquisite 
 fragrance. , Parson's new white, and the crimson 
 flowered, are choice novelties. 
 
 MILDEW.— This is one of the most dif- 
 ficult of stains to remove, and cannot be^ re- 
 moved at all unless it is attacked early. Mix 
 soft soap with powdered starch,. half as much 
 salt, and the juice of a lemon ; spread this mix- 
 ture on both sides of the mildewed cloth. Let 
 it lie on the grass day and night till the stain 
 comes out, renewing the application two or 
 three times a day. 
 
 Salt wet with tomato-juice will sometimes 
 extract the stain. Spread the cloth on the grass 
 in the sun as before. 
 
 MILK. — This is one of the most important 
 foods which nature has supplied for the use of 
 man, since it contains all the elements of 
 nutrition within itself, and in the most digest- 
 ible form ; and there is no other, perhaps, 
 which is found in such universal use through- 
 out the world. Cow's milk, which is the only 
 kind of which we shall treat here, is the most 
 agreeable of any ; and even for infants is supe- 
 rior -to any other except the human milk. (See 
 Iwfants.) Its quality depends very largely 
 upon the breed of the cow — some breeds give 
 milk much richer in cream than others — and 
 
MILK-WEED 
 
 also upon the treatment which the cow receives. 
 (See Cow.) Scarcely less important is the 
 management of the milk itself, after it is drawn 
 from the cow, and too much care cannot be be- 
 stowed upon this point. (See Dairy.) 
 
 Milk from a farm where typhoid fever exists 
 is one of the most prolific sources of the 
 spread of that disease. In hot weather milk may 
 be kept sweet by scalding it very gently, with- 
 out boiling; also by putting a spoonful of 
 scraped horse-radish into each pan of milk, 
 which will keep it sweet for several days. 
 Cream may be kept for twenty-four hours by 
 scalding it; and, if sweetened with pounded 
 loaf-sugar, it may be kept two days. Certain 
 kinds of food affect the flavor of milk; turnips, 
 for instance, impart a flavor which is very dis- 
 agreeable. This flavor may be removed by 
 dissolving a pound of saltpetre in a gallon of 
 - boiling water, and adding a half pint of this 
 solution to every four gallons of milk as it comes 
 from the cow. 
 
 The adulteration of milk, as sold in the cities, 
 , has always been considered to be very great — 
 that is, it has been believed that not only water, 
 but various other ingredients are .added in 
 great quantities. Recent analyses in several of 
 the cities seem to prove that this is a fallacy; 
 and that while water is added in numerous in- 
 stances, it is extremely seldom that even chalk 
 or starch has been used for adulteration, 
 while of other substances there are practically 
 none. Starch is said to be sometimes added to 
 conceal the blue color produced by the addition 
 of water ; it i£ easily detected by the violet-blue 
 color formed when the milk is brought in con- 
 tact with a drop of tincture of iodine. Chalk 
 is added occasionally to neutralize the acidity 
 in sour milk, and also to give it thickness and 
 body. When this is the case, the deposit left 
 by the milk, after standing some time, if washed 
 and dissolved in acetic acid (vinegar) will effer- 
 vesce. A more common fraud than any, prob- 
 ably, consists in removing the cream ; but this 
 can usually be told merely by tasting. 
 
 Condensed Milk is simply milk boiled till 
 all the water is extracted from the other ingredi- 
 ents, with the addition of a certain proportion of 
 sugar. Dilution with water brings it back near- 
 ly to its original condition. This milk has 
 several advantages over the fresh in cities, — 
 one of which is that it is certainly pure. (See 
 Butter, Buttermilk, Cheese, Cream, and 
 Dairy.) 
 MILKING-. (See Cow.) 
 MILK-WEED. — An extensive family of 
 plants, known also as "milk-vetch," growing 
 wild in many portions of the country, the young 
 shoots of which, when about four to six inches 
 high, make excellent and tender greens. Even 
 after the young leaves become detached from 
 the stalk and begin to mature, they are good. 
 When sold in the market, the young milk-weed 
 is usually tied up like asparagus, in bunches ; 
 but the stalks are shorter, and of a lighter 
 color. It is best in May, and that which grows j 
 in the shade is most tender and sweet. Cook | 
 23 
 
 MINCEMEAT 
 
 353 
 
 and stew like any other vegetable used for 
 greens. 
 
 MILLET. — The smallest seeded of the corn 
 plants, being a true grass, but the number of 
 seeds in an ear makes up for the diminutive 
 size. There are numerous varieties of the mil- 
 let which are cultivated as food in different 
 parts of the world. The common millet is the 
 kind usually grown here (when it is cultivated 
 at all), and of this there are two kinds, the 
 brown and the yellow. The first is sometimes 
 used as a substitute for sago and rice, and it 
 makes very good puddings. A yellow variety 
 of the Italian millet, called " golden-cloud mil- 
 let," is sold in the grocers' shops for making-pud- 
 dings, and is very delicate and wholesome. 
 
 MINCEMEAT.— I. Take .--Beef-tongue, or 
 inside of roasted sirloin; 1 lb ;, beef kidney-suet, 
 2 lbs ; stoned raisins and minced apples, each 
 2 lbs; currants, 2j4 lbs; fine sugar, 2% lbs; 
 candied orange, lemon, or citron peel, 8 to 16 
 oz ; lemons, 2 ; peel of 2 others grated ; salt, %. 
 oz ; nutmegs, 2 ; pounded mace, I teaspoonful ; 
 ground ginger, rather more than 1 teaspoonful ; 
 sherry or Madeira, yi. pt ; brandy, %. pt. 
 
 Boil the tongue (without salt) until quite ten- 
 der and cut free from the rind ; or if the sirloin 
 be used cut it from the inside of a well-roasted 
 joint. Boil the two lemons whole until quite 
 tender, and then chop them up entirely, with 
 the exception of the pips. Mince each of the 
 above ingredients separately, and all well to- 
 gether before the wine and brandy are added. 
 
 After the mincemeat is mixed thoroughly, 
 press it into a jar or jars, and keep it closely 
 covered ; it should be stored for a few days be- 
 fore it is used, and will remain good all winter. 
 Some persons like a slight flavoring of cloves 
 in addition to the other spices ; others add the 
 juice of two lemons, and a larger quantity of 
 brandy. Minor changes such as these can be 
 made to suit individual tastes 
 
 II. Take .--Lean beef (boiled), 2 lbs ; beef- 
 suet, 1 lb ; apples, 5 lbs ; seeded raisins, 2 lbs ; 
 sultana raisins, I lb ; currants, 2 lbs ; citron, % 
 lb ; pounded mace, 2 tablespoonfuls ; pounded 
 cinnamon, 2 tablespoonfuls ; nutmeg, grated, 
 1 ; cloves, and allspice, I tablespoonful each ; 
 brown sugar, z}4 lbs ; sherry, 1 qt ; brandy, I 
 
 Pt- . 
 
 Wash the currants .and raisins and pick them 
 out carefully ; pare and core the apples ; mince 
 these, together with the beef and suet, separ- 
 ately ; and mix all together thoroughly before 
 adding the sherry and brandy. This may be 
 kept, as in preceding recipe, all winter. 
 
 III. Take /-Beef-suet, 2 lbs; currants, 2 lbs; 
 raisins, seeded, I lb ; bread, 2 oz ; brown sugar, 
 iX lbs ; red and white wine, mixed, 3 gills ; 
 lemons, peel of 2 and juice of I ; candied 
 orange-peel, 4 oz; cinnamon, mace, nutmeg, 
 and salt, to taste. 
 
 Prepare and mix as above. If preferred, two 
 biscuits may be substituted for the two ounces 
 of bread. 
 
 Mock Mincemeat. — Take .--Raisins, I • tea->- 
 cupful ; currants, I teacupful ; molasses, brown 
 
354 
 
 MINT 
 
 sugar, and sour cider each, i teacupful ; cold 
 water, 2 teacupf uls ; melted butter, 1 y z teacup- 
 fuls ; eggs, beaten, 2 ; soda-crackers, rolled 
 fine, 6; cinnamon and allspice mixed, I table- 
 spoonful ; salt, pepper, nutmeg, and cloves, 
 each, 1 tablespoonful : brandy, I wineglassful. 
 
 Prepare and mix as above. Boiled cider or 
 the syrup from sweet pickles may be used for 
 mince pies, instead of wine or brandy. 
 
 MINT. — The common mint, sometimes 
 called " spearmint" or "green mint," is what 
 is generally meant by mint, though pennyroyal 
 and peppermint are members of the same 
 family. The young leaves of from one to six 
 inches in length are the parts used. Mint will 
 grow in any sort of garden soil and in any situ- 
 ation, but a warm, sunny spot will bring it for- 
 ward earlier. It is very prolific, and a bed six 
 feet long and two feet wide will produce a large 
 quantity. It is best propagated by cuttings, or 
 by dividing the roots of an old plant. Early 
 spring is the best time for this ; though it may 
 be done at any time by shading and watering 
 during the first few days. Those who have 
 conservatories or frames should keep a root or 
 twig of mint in pots, as it is in demand for lamb 
 very early in the year, before it puts forth its 
 leaves in the open air. In drying mint, cut 
 the stalks just before the plant is in full flower, 
 and spread them out thinly in some dry, shady 
 place, where they can dry slowly. When of 
 sufficient crispness, put it in paper bags (this is 
 better than laying up in bunches), and keep in 
 a dry place till wanted. (See SauceSj) 
 
 M£NT JULEP. (See Julep.) 
 
 MIRRORS. (To Clean.)— Remove the fly 
 stains and other spots with a damp rag; then 
 polish with a dry woollen cloth and powder- 
 blue. Or, take a clean piece of sponge, well 
 washed out in water, and dip it into methylated 
 spirits of wine ; rub it rapidly over the glass ; 
 put over it powder-blue, or the finest sifted 
 whiting ; rub it off with a clean linen cloth, and 
 polish with soft leather or an old silk hand- 
 kerchief. 
 
 MOCKING-BIRD.— This bird takes its 
 name from its remarkable powers of. voice, 
 being able to imitate the notes of nearly every 
 other species of bird, and of many animals, as 
 well as noises that are artificially produced. 
 Nor are its notes entirely imitative ; its own 
 song is bold, full, and exceedingly varied ; and 
 in confinement it loses little of its energy. It 
 is a native of the Southern States, whence 
 those found in our bird-fanciers' shops are 
 brought. Only the males sing, and these may 
 be distinguished by the markings of the wings. 
 When these are opened, if the bird be a male, 
 two distinct bands of white may be traced en- 
 tirely across them, and the central feather in 
 each wing is nearly or quite white. These 
 markings are absent in the females. 
 
 Mocking-birds require much larger cages than 
 the 'canary, and in a northern climate must be 
 carefully sheltered in winter and at night. The 
 best food for them is a mixture of boiled white 
 potatoes and boiled yolk of egg (two parts of 
 
 MOREEN 
 
 potato to one of egg) mashed together. They 
 also require a liberal supply of earth worms, 
 grasshoppers, and an occasional sprig of green 
 vegetables, together with berries in their sea- 
 son. The care of the cage is described in 
 article on Bird-Cage. 
 
 The mocking-bird is much superior to the 
 canary as a songster, with a greater variety of 
 notes, and a more brilliant execution ; and can 
 be taught to whistle a variety of tunes per- 
 fectly, even when these are of considerable 
 length. In buying, select a young bird, as it 
 can be taught more easily, and is less likely to 
 suffer from change of residence and diet. 
 MODERATBUR LAMP. (See CARCEL.) 
 MOHAIR.— A kind of cloth made of the 
 hair of the Angora goat, and suitable for pal- 
 etots, etc. Mohair dresses were much worn 
 by ladies a few years ago, but they have been 
 superseded lately by alpaca cloths and other 
 similar materials. Mohair is manufactured in 
 France, England, and Scotland ; the French is 
 the best. It comes in pieces three-quarters of 
 a yard, a yard, and a yard and a half wide. 
 
 MOLASSES. — This term is commonly ap- 
 plied to all the syrups produced in the manu- 
 facture of sugar, but properly speaking it 
 means only that brown viscid syrup which in- 
 cludes those portions of the saccharine ' juice 
 that are uncrystallizable, either naturally,' or 
 rendered so by defects in the process of boil- ' 
 ing. It contains a large proportion of the 
 sweet or saccharine principle of the sugar-cane 
 juice, and this, combined with its cheapness, 
 renders it a useful article of domestic economy. : 
 It is considered very wholesome, and children 
 are generally fond of it. Molasses may be de- 
 prived of its peculiar rank taste by boiling it 
 for half an hour with a little pulverized char- 
 coal ; after straining it from the charcoal the 
 flavor of the liquor will be found equal to that 
 of sugar. The syrups which remain after the 
 sugar has passed through the process of refin- 
 ing are generally known as treacle. In buy- 
 ing molasses, reject the very dark; and 
 choose that which is clear and smooth. 
 MOLASSES CANDY. (See Candy.) 
 MOOSE. — This animal is also known as the 
 "moose-deer," and its flesh may properly be 
 called moose-venison. It is very scarce, but 
 is sometimes found in the winter time in New 
 York and Boston, and the more northern mar- 
 kets. The meat is not so inviting to the eye 
 as the common venison, being coarse, dry, dark, 
 and tough-looking ; but sportsmen say it is ex- 
 cellent food, and more nutritious than any 
 other. ^ The tongue is considered a delicacy, 
 and so is the moufle (the large, gristly extremity 
 of the nose). Prepare, cook and serve like 
 Venison. 
 
 MOREEN.— A very stout woollen stuff, \ 
 made for furniture and chiefly for window-cur- 
 tains. It is manufactured either plain or 
 watered. Some moreen is of a very nice qual- m 
 ity, _ resembling silk damask in appearance; 
 but it may also be had at very low prices. 
 Usual width, % yard. 
 
MORPHINE 
 
 MOULD 
 
 '355 
 
 MORPHINE. — Poison. Treatment, see 
 Opi um. A vegetable alkaloid made from opium. 
 It is a powerful anodyne and sedative, and is 
 much used in medicine, either in the form of 
 hydrochlorate, acetate, sulphate, or citrate ; the 
 first-named being used most frequently. The 
 best preparation of itiswhatis known as Magen- 
 tiu's Solution. Morphine is a deadly poison 
 when taken in overdoses, and its use is attended 
 with such' danger under any circumstances 
 that it should never be taken except by and 
 in accordance with medical advice. In sub- 
 cutaneons injections of morphine, be sure to 
 have Magendie's Solution without acid, fresh 
 and clear, or an abscess will result. There 
 is danger of forming a morphine or an opium 
 habit, as bad as the alcohol habit. Moreover 
 the patient may be under the influence of opium 
 so as to be really irresponsible, and yet his con- 
 dition not apparent to companions. In such a 
 state, there is great danger of his seeking the 
 drug and taking a poisonous dose ; it should 
 therefore be kept out of his reach. In the so-call- 
 ed " reaction " from excessive doses of opium, 
 the suicidal mania is apt to come, so the patient 
 should be watched, even for three or four days 
 after the effects of the drug appear to be entire- 
 ly gone. After it has been necessary to give 
 heavy doses of opium, it should not be stopped 
 off suddenly, but the dose should be continued 
 though gradually but inexorably lessened at 
 the rate of about one-third per day. Opium is 
 probably the most powerful stimulant known, 
 and the effects of its sudden withdrawal are 
 more painful than those of even alcohol. 
 
 MORTAR. {See WEDGEWOOD MORTAR.) 
 
 MOSELLE WINES.— These wines are 
 made in the valley of the Moselle (Germany), 
 and are usually classified with the Rhine wines, 
 though they are much inferior to the better 
 qualities of the latter. They are also lighter 
 and less spirituous, and of rather thin body ; 
 but they are noted for an agreeable aromatic 
 flavor, which, however, is said to be generally 
 imparted to the wine by mixing with it tincture 
 of elder-flowers. The better sorts of Moselle 
 are highly esteemed in Germany for their sup- 
 posed medicinal properties ; they are believed 
 to be not only generous and stimulating but 
 slightly laxative. 
 
 The most celebrated brands are the Branne- 
 berger, and Scharzberzer ; and scarcely less 
 esteemed are the Zeltigner, Graachen, Dun, 
 Josephshoff, Bemcastle, Grunhausen, Scharg- 
 ,hoffber%er, and Piesporter Auslese. By a pro- 
 cess similar to that by which champagne is 
 made, large quantities of sparkling Moselle 
 are manufactured, which resembles champagne 
 in taste, and by means of false labels is sold as 
 such. It is never a pure and good wine. 
 
 Moselle is essentially a summer wine, and 
 should be drunk cooled. 
 
 MOSQUITOES. — The only sure protection 
 against these troublesome little insects is to 
 have nets at the windows, so as to keep them 
 out of the room, or, failing this, to have close 
 nets around the bed. The fumes of camphor 
 
 are supposed to be disagreeable to them, and 
 in the absence of the nets may be applied to 
 the face ; but whatever effect it has is only tem- 
 porary. Spirits of ammonia (hartshorn) is the 
 best antidote for their bites ; salt and water is 
 good. 
 
 MOSS, ICELAND. {See Lichens.) 
 
 MOTHS. — Many persons suppose that moths 
 are produced in clothes that are laid by, merely 
 by their being shut up in closed places ; but 
 this is an error. The moths themselves are quite 
 harmless, and it is only in their larva or maggot 
 state that they feed upon the woollen fabric. 
 None of these larvae ever appear among clothes 
 or articles of any kind, provided none of the 
 winged moths can have access to them to lay 
 their eggs ; therefore, by preventing the winged 
 moths from obtaining access to what you wish 
 to preserve, no injury by moths can possibly 
 happen to them. By tying up any article that 
 is free from moths in paper, calico, or linen so 
 tightly that the winged moths cannot penetrate 
 it, it may be kept secure. But it is to be 
 observed that the moth is very cunning, and 
 unless the enfolding has been very careful they 
 will effect an entrance. Camphor, cedar-wood, 
 pepper and Russia-leather will, to a certain 
 extent, repel their advances; but neither of 
 them can be relied on, and the above precau- 
 tion is all that is necessary. 
 c Should any woollen articles appear to be 
 attacked by moths, beating and brushing, and 
 exposure to the sun should be resorted to at 
 once. They should then be hung in a closet 
 or wardrobe in which an open vessel containing 
 spirits of turpentine has been placed ; this will 
 effectually destroy all the larva?. {See Carpets.) 
 
 MOULD. — Mouldiness is caused by the 
 growth of minute vegetation. Ink, paste, 
 leather, and seeds most frequently suffer from it. 
 A clove, or a few drops of any essential oil, 
 will preserve ink. Leather may be preserved 
 by the same substances ; thus, Russia-leather, 
 which is perfumed with tar of birch, not only 
 never becomes mouldy but prevents its occur- 
 ring in other bodies. A few drops of essential 
 oil put in the box in which they are packed 
 will keep books entirely free from mould. For 
 harness, oil of turpentine is good. Alum and 
 resin are used to preserve bookbinders'-paste, 
 but ineffectually; oil of turpentine (three or 
 four drops to a quart) succeeds better, but by 
 small quantities of oil of peppermint, anise, 
 or cassia, paste has been preserved for several 
 years. Seeds may also be preserved by putting 
 a few drops of any of the essential oils on the 
 paper or cloth in which they are enclosed ; and 
 this is of great consequence when they are 
 sent to a distance. Of course moisture must 
 be excluded as much as possible, as the oils 
 prevent the bad effects of mould only. 
 
 Iron-mould is in reality a stain from rust, 
 and is as nearly ineradicable as stain can be. 
 By moistening the part with ink, and, while 
 this is wet, rubbing it with muriatic acid diluted 
 with five times its weight of water, both stains 
 may sometimes be removed together. 
 
356 
 
 MUCILAGE 
 
 MULLET 
 
 MUCILAGE. — A solution of gum in water, 
 used in medicine, and as a paste in many 
 household processes. Mucilage of gum-arabic 
 is best for these latter purposes. Dissolve 
 gum-arabic (the best is nearly colorless) in 
 either hot or cold water till the whole is of the 
 consistency of cream, and keep it as much as 
 possible from contact with the air. Add a few 
 drops of any essential oil, to prevent its sour- 
 ing. About 30 drops of syrupy glycerine to a 
 pint of mucilage will prevent its cracking when 
 dry, or making labels curl. 
 
 MUFFINS.— Take. --Flour, 3 pts ; milk, 1% 
 pts ; yeast, yi teacupful ; eggs, 2 ; melted but- 
 ter, 4 tablespoonfuls ; salt, I teaspoonful. 
 
 Heat the milk till lukewarm, and then mix 
 in the flour; beat the eggs, and add them with 
 the other ingredients. Set the batter to rise 
 in a warm place ; when light, butter the muffin 
 rings, turn in the mixture, and bake on a grid- 
 dle not too hot, till the muffins are of a light 
 brown. Serve hot. 
 
 Bread Muffins. — Take .--Raised ..bread, 4 
 thick slices ; flour, two tablespoonfuls ; milk, 
 yi pt ; eggs, 3. 
 
 Cut all the crust off the slices of bread, put 
 them in a pan and pour enough boiling water 
 over them to soak them well ; cover it over 
 and let it stand an hour. 
 
 Then drain off the water, and stir the soaked 
 bread till it is a smooth paste ; stir in the flour 
 and the milk; and add the eggs, after having 
 beaten them very light. Butter the muffin- 
 rings, fill them with the mixture, and bake 
 brown. These muffins, if properly made, are 
 very light and nice. 
 
 Hominy Muffins.— Take .--Small hominy, 
 boiled, two cupfuls ; milk, two cupfuls ; melted 
 butter, yi cupful ; salt, 2 even teaspoonfuls ; 
 sugar, two tablespoonfuls ; flour, \ yi cupfuls ; 
 baking powder, 2 teaspoonfuls ; eggs 3. 
 ' Sift the baking powder with the flour ; and 
 beat in a little of the milk, and all the eggs, 
 butter, salt, sugar and hominy, which should 
 be warm to mix well ; add the rest of the milk ; 
 bake in a quick oven in muffin rings placed 
 in a dripping-pan. . 
 
 Rice Muffins. — Take .--Boiled rice, yi pt; 
 flour, 1 yi pts ; milk, 1 pt ; butter (or lard), 1 gill ; 
 salt, i teaspoonful; baking powder, 4 even 
 teaspoonfuls. 
 
 Beat the butter, salt and eggs into the warm 
 rice ; add the flour, with which the baking 
 powder has been sifted, and the milk ; bake 
 as above. 
 
 Corn Muffins. — Pour a pint of scalding 
 milk on three gills of corn meal ; add two 
 tablespoonfuls of melted butter and half a tea- 
 spoonful of salt ; stir in two well beaten eggs, 
 and one pint and one tablespoonful of flour, 
 which has been sifted with two even table- 
 spoonfuls of baking-powder. Bake about an 
 hour. 
 
 Graham Muffins may be made by substitut- 
 ing unbolted flour or Indian meal in the above 
 receipt. Use cold milk. 
 
 MULBERRY.— The red mulberry is the 
 
 best. It has, an agreeable acid, sugary taste. 
 Black mulberries are larger and : sweeter; but 
 are slightly insipid. The white variety is 
 smaller than either, and in 'flavor resembles 
 the black. Mulberries begin to ripen about 
 the 1st of August. When usad for dessert, 
 they should be freshly gathered, and so ripe 
 as to fall from the trees when slightly shaken; 
 Boiling black mulberries in a little water till of 
 the consistency of cream makes a syrup which 
 is good for sore throat. 
 
 Cider (Mulberry). — Press the juice from 
 ripe mulberries ; mix it with an equal quantity 
 of apple-juice ; and proceed as in making 
 cider. 
 
 MULCH. — Half-rotten matting, straw, 
 leaves, etc., strewn around the roots of plants 
 to protect them from unfavorable weather 1 . 
 When completely rotted, it makes an excellent 
 manure. 
 
 MULLED DRINKS (Cider).— Take of 
 bruised stick cinnamon about % oz; half a 
 grated nutmeg; 10 or 12 bruised cloves; infuse 
 in half a pint of boiling water for an hour ; 
 strain the liquid, add sugar to the taste, and 
 pour it into a pint of hot cider. 
 
 Claret. — Boil the sugar and spice as above 
 for a few minutes in just enough wine for the 
 purpose ; then add the remainder and boil as 
 above for a second or two. 
 
 Fort. — Boil any of the spices (cloves, cinna- 
 mon, nutmeg or mace) in half a pint of water, 
 with three ounces of sugar; after it has 'boiled h 
 five minutes or so, add from six to twelve 
 wineglassfuls of rich port wine ; let it boil , 
 up once and pour out into the vessel in which 
 it is to be served. If desired, the water can 
 be drained off from the spices before the 
 wine is added to it ; and lemon or orange juice 
 added. 
 
 Any other wine, and either ale or porter, 
 may be " mulled " like claret in the same way ; 
 it is a very pleasant drink for winter. * 
 
 MULLET. — There are several varieties of 
 the mullet, among which the striped mullet is 
 most plentiful. It is in season from Septem- 
 ber to May, and is usually very fat ; but it has 
 a rather unpleasant flavor, and is not much 
 esteemed for the table. The golden mullet, 
 or mullet-sucker, is a beautiful fresh water fish, 
 in season during the winter and spring months. 
 The flesh is sweet, but rather dry, and quite 
 full of small bones. The plain red mullet is 
 abundant in summer, and may be had through- 
 out the year. The white ox gray mullet is also 
 very fine. 
 
 Prepare, cook, and serve white mullet as 
 directed for fresh mackerel. 
 Baked, Broiled, or Roast Red Mullet.— 
 
MULLIGATAWNEY 
 
 MUSHROOM 
 
 357 
 
 First wash and then dry the fish thoroughly in dent management, this natural process of the 
 
 a cloth ; neither scale nor open it, but take out 
 the gills gently and carefully with the small 
 intestine which will adhere to them; wrap it 
 closely in a sheet of thickly buttered paper, tie 
 this securely at the ends and over the mullet 
 with pack-thread, and bake it in a moderate 
 oven; broil it over a clear but not too hot fire, 
 
 Red Mullet. 
 
 or roast it in a Dutch oven : from twenty to 
 twenty-five minutes will generally be sufficient 
 to dress it in either way. ' For sauce, add a 
 little melted butter to the liquor which has 
 flowed from the fish, a dessert-spoonful of 
 essence of anchovies, some cayenne, a little 
 lemon-juice, and (if desired) a wineglassful of 
 port or claret. Remove the pack-thread and 
 send the mullet to table in the paper wrapping; 
 or remove the paper and dish with the sauce. 
 
 MULLAGATAWNY — Disjoint a rabbit, 
 cut the back into 6 pieces ; slice I i lbs beef, thin. 
 Place in a sautoir 6 onions sliced, and 3 ozs 
 butter ; when brown remove into a stew-pan ; 
 in the butter brown the rabbit and beef; put 
 into the bottom of a soup-pot 4 slices of raw 
 ham; lay in the rabbit and beef, the onions, 2 
 sour apples grated, and rind of i lemon. Now 
 in the Sautoir put 2 ozs butter, 2 ozs flour, 3 ta- 
 blespoonfuls of curry-powder, 1 large teaspoon- 
 ful salt; stir with a wooden spoon 2 minutes ; 
 add 2 qts of boiling stock with which the sautoir 
 has been rinsed out, and •£ pint white wine; 
 simmer li hours, skim clean ; when ready pour 
 into tureen ; serve with rice. (See under SOUP.) 
 MUMPS. — A swelling of the glands about 
 the throat. This curious disease makes its ap- 
 pearance usually in the spring, and young 
 persons of both sexes are much more liable to 
 be attacked by it than those farther advanced 
 in life. It commences with a feeling of pain 
 and tension beneath the ear, swelling soon de- 
 velops, and as the disease progresses the least 
 motion of the jaw becomes extremely painful. 
 Sometimes only one side is affected, sometimes 
 both at once, more commonly one after the 
 other. The disease is accompanied by fever, 
 usually very slight, but occasionally more se- 
 rious. About the fourth day from the com- 
 mencement of the swelling, the disease is at its 
 height. A gentle moisture then begins to 
 exude from the surface of the swelling, accom- 
 panied with a general perspiration of the whole 
 body, which, if it be encouraged by keeping 
 warm in bed and drinking diluent fluids, seems 
 to form the natural crisis of the disease, which 
 begins to decline and usually disappears about 
 the eighth day. 
 
 If, however, by exposure to cold or impru-' 
 
 disease is interrupted, the tumors about the 
 throat suddenly subside and are followed by 
 swellings of the testicles in males and of the 
 breasts in females, accompanied with increased 
 fever. 
 
 Treatment. — In ordinary cases very little 
 treatment is required beyond the administering 
 of a mild laxative and the application of warm 
 poultices to the parts affected. But great pre- 
 cautions must be taken against taking cold, 
 especially if the swelling is transferred from the 
 throat to the testicles or breast. During the 
 first day or two of the. disease it is well to en- 
 courage the swelling by rubbing the parts gen- 
 tly with some volatile liniment ; and for the same 
 reason, the parts may be covered with soft flan- 
 nel. Should the swelling suddenly subside 
 and any tendency to delirium manifest itself, a 
 physician should be summoned at once. 
 
 Mumps are epidemic, and are generally be- 
 lieved to be contagious. 
 
 MUSCADINE. — A very large, sweet, and 
 spicy grape, which grows m great abundance 
 throughout several of the Southern States. The 
 skin is very thick and tough, and the pulp has 
 a spicy flavor which is extremely pleasant. No 
 cultivated grape approaches the muscadine in 
 size ; it is generally twice as large as the largest 
 Delaware or Concord. Muscadines ripen in 
 August. Wine is made from them in the same 
 way as from other grapes. 
 
 MUSH. — Take a pint of Indian meal, wet it 
 up with cold water, and stir it into two quarts 
 of cold' water, salting to taste. Boil two hours 
 stirring often with a wooden spoon or stick, 
 and then remove from the fire. This may be 
 eaten with butter simply, or with milk and 
 sugar, and is very good for the sickroom or the 
 nursery. Graham meal may be substituted for 
 the Indian if liked. 
 
 MUSHROOM. — The mushroom is consid- 
 ered by many one of the greatest delicacies 
 known to our tables, and its richness in nitro- 
 genous elements renders it one of the most 
 nutritious of all the edible vegetables; but 
 there are a variety of poisonous fungi which so 
 closely resemble mushrooms in appearance 
 that no one should venture to eat of the latter 
 without knowing with certainty how to select 
 the proper kind. Edible mushrooms are most 
 plentiful in August and September, and spring 
 up in the open fields after low-lying fogs or 
 heavy dews ; in looking for them avoid low, 
 damp, shady spots. The young button (as it 
 is generally called) has the top or cap quite 
 white, while the gills or under part are loose, 
 and of a light red or flesh color ; as it increases 
 in size an J age, the top changes to a tawny or 
 brown color, and looks scurvy, and the gills 
 change to a darker red or black. The stem is 
 also white and round, and turns dark with age. 
 The upper skin of the mushroom peels off 
 readily ; that of the poisonous fungus does not. 
 The button is sometimes found perfectly round, 
 and when smooth and white is the best kind of 
 mushroom. Every edible mushroom has a 
 
358 
 
 MUSHROOM 
 
 decidedly pleasant odor, and is never shiny; 
 while those which are dangerous either have a 
 bad odor or none at all. By those however who 
 are not already skilled in detecting the charac- 
 teristics of mushrooms still further tests should 
 be applied. For instance, sprinkle salt on the 
 spongy part or gill of the mushrooms to be 
 tried ; if they turn yellow they are poisonous ; 
 but if they turn black they are good. Allow 
 the salt to act a little time before deciding as 
 to the color produced. Another simple and 
 efficient test is to cook a peeled white onion in 
 the pot with the mushrooms ; if it turns black, 
 the mushrooms are poisonous and should be 
 thrown away. It is also deemed prudent to 
 reject mushrooms when a silver spoon used in 
 stirring them turns black. 
 
 In case of suspected poisoning by spurious 
 mushrooms, take a liberal dose of the emetic 
 nearest to hand. After the stomach has settled, 
 take from one to three tablespoonfuls of castor- 
 oil. 
 
 Baked Mushrooms. — Select large ones ; trim 
 the stalks, remove skins with a damp cloth. 
 Place them on oval cr&utons; put them into a 
 baking- pan; season with salt, white pepper, 
 lemon juice, and chopped parsley. Cook in a 
 hot oven 5 or 6 minutes, basting them often 
 with rich hot gravy in which a lump of butter 
 has been melted. Arrange the crdutons on 
 their dish, and pour over them the gravy. 
 Serve sauce a la Maitre a" Hotel in a tureen. 
 
 Broiled Mushrooms. — Large ones are best 
 for this purpose. Peel off the upper skin, and 
 lay them, with the gills upward, on the gridiron ; 
 sprinkle them with salt and pepper, and drop 
 little bits of butter over them here and there. 
 Broil them over a hot, clear fire, turning them 
 over when browned on one side ; serve hot. 
 
 Catsup (Mushroom.) (See Catsup.) 
 
 Dried Mushrooms.— Peel small, sound, fresh- 
 ly-gathered mushrooms, cut off the stems, and 
 scrape off the fur entirely ; then arrange them 
 singly on tins or dishes, and dry them as grad- 
 ually as possible in a gentle oven. When they 
 are dry, put them into tin canisters, and store 
 them where they will be secure from damp. 
 When wanted for table, they should be put into 
 cold gravy, slowly heated, and gently simmered 
 until they are tender. 
 
 Pickled Mushrooms. — Select the smallest 
 buttons of the meadow mushrooms, and let 
 them be as freshly gathered as possible. Cut 
 the stems off quite close, and clean them with 
 a bit of new flannel slightly moistened, and 
 dipped into fine salt ; throw them as they are 
 done into plenty of spring-water, mixed with a 
 large spoonful of salt, but drain them from it 
 quickly afterwards, and lay them into a soft 
 cloth to dry, or the moisture which hangs about 
 them will too much weaken the pickle. For 
 each quart of the mushrooms thus prepared, 
 take nearly a quart of the palest white wine 
 vinegar (this is far superior to the distilled 
 vinegar generally used for the purpose, and the 
 variation in the color of the mushrooms will be 
 slight), and add to it a heaped teaspoonful of 
 
 salt, half an ounce of whole white pepper, an 
 ounce of ginger, sliced or slightly bruised, 
 about the fourth of a saltspoonful of cayenne 
 tied in a small bit of muslin, and two large 
 blades of mace : to these may be added half a 
 small nutmeg, sliced, but too much spice will 
 entirely overpower the fine natural flavor of the 
 mushrooms. When the pickle boils,' throw 
 them in, and boil them in it over a clear fire 
 moderately fast from six to nine minutes, or 
 somewhat longer, should they not be very small. . 
 When they are much disproportioned in size, 
 the larger ones should have two minutes boil 
 before the others are thrown into the vinegar. 
 As soon as they are tolerably tender, put (hem 
 at once into small stone jars, or into warm 
 wide-necked bottles, and divide the spice equally 
 amongst them. The following day, or as scon 
 as they are perfectly cold, secure them frcm 
 the air with large corks, or tie skins and paper 
 over them. They should be stored in a dry 
 place, and guarded from severe frost. When 
 the color of the mushrooms is more considered 
 than the excellence of the pickle, the distilled 
 vinegar can be used for it. 
 
 Sweetbreads and Mushrooms. — Take equal 
 quantities of sweetbreads and mushrooms; 
 put into a sauce-pan and barely cover the mush- 
 rooms with water; cover the sauce-pan, and 
 stew half an hour; take them from the water, 
 lay in the sweetbreads and stew fifteen min- 
 utes. When both are cool, cut them into 
 pieces the size of grains of mocha coffee; 
 stew a few minutes in a little cream ; season 
 with white pepper, salt, and mace, if liked; 
 dredge in a little flour, to make the cream 
 barely thick enough to keep the whole together 
 in a solt mass. Serve hot, in paper cases, on 
 a napkin. 
 
 Powder (Mushroom). — Take dried mush- 
 rooms (prepared as above) and pound them 1o 
 a very fine powder ; sift it, and put it immedi- 
 ately into small and -perfectly dry bottles ; cork 
 and seal them without delay, for if the powder 
 be long exposed to the air so as to imbibe any 
 humidity, or if it be not well secured from it in 
 the bottles, it will become putrid. This is an 
 excellent addition to many dishes and sauces. 
 A teaspoonful of it, with a quarter of a pint of 
 strong veal gravy, as much cream, and a small 
 dessert spoonful of flour, will made a good 
 bichamel or white sauce. 
 
 Stewed Mushrooms. — I. Peel, and trim the 
 stalks ; place in a stew-pan with half the juice 
 of a lemon, white pepper and salt to taste, a 
 very little scraped garlic, and 1 oz of butter; 
 cover close, and stew for 5 minutes, add 
 bechamel, allemande, or veloute sauce to just 
 cover; boil up once and serve. 
 
 n — Peel, trim the stalks, and cut through and 
 down the stalkinto3or 4 slices. Place in a stew- 
 pan in which asmall shallot has been minced and 
 fried in 2 oz of butter, with white pepper and Salt 
 to taste. Pass over the fire a few minutes, then 
 add enough Espagnole or cullis to cover; simmer 
 1 minute, addasmallglassof red wine, and serve. 
 ' MUSK. — A highly odorous substance found 
 
1VI U DISl-IVI JiUJlN 
 
 M U STAKU 
 
 asy 
 
 in the musk-deer, an animal which is ;a native 
 of Thibet, China, and Siberia. A variety of 
 musk is also found in the musk-rat of Canada. 
 Musk is of a bitter taste, and has a more 
 powerful scent than any substance known ; 
 other substances in its neighborhood become 
 strongly infected by it, and when once per- 
 fumed retain the scent for a long time. It also 
 has the property, when employed in very small 
 quantities, of augmenting the scent of other 
 substances without imparting its own. The 
 best musk comes from China ; and to have it 
 genuine it should be purchased in the natural 
 bag, or pod, as it is very often adulterated. 
 The Bengal musk is inferior, and that from 
 Russia the worst of all. The hair on the pod 
 of the best musk is a fawn color, and on the in- 
 ferior a dirty white. When musk is bought 
 otherwise than in the pod, draw a silken thread 
 two or three times through a clove of moist 
 garlic, and then through the musk ; the latter, 
 if genuine, will instantly overcome the odor of 
 the garlic. To preserve musk well, keep it 
 perfectly dry; and when it is to be used as a 
 perfume, moisten it. 
 
 MUSK-MELON. — The varieties of this 
 melon are very numerous, some of them being 
 distinguished by a thick and warty rind, some 
 by ,a rind cracked in a net-like manner, some 
 by ribs and furrows, and others by a perfectly 
 smooth and thin rind. They differ also in the 
 color of the flesh of the fruit, which is green, 
 yellow, and red ; and in size, which varies from 
 three or four inches to a foot in diameter. The 
 choicest varieties are the citron, cantaloupe, 
 nutmeg, and pineapple. Of these, the citron 
 is most valued for its sweetness, richness, and 
 high flavor. They appear in the Southern 
 markets (whence they are shipped North) about 
 the first of August, and are distinguished by 
 their small size and comparatively smooth rind. 
 The nutmeg is preferred by most people for 
 its high musky flavor and large size, and the 
 skin appears as if covered with a net, ribbed 
 or crossed like the nutmeg spice. They are in 
 season in July and August, and are among the 
 most extensively cultivated of the varieties. 
 The cantaloupe is the first ripe musk-melon 
 but is less cultivated than the former. It has 
 a sweet and pleasant flavor. Most musk- 
 melons when ripe have a decided yellowish 
 tinge, but this test is not always conclusive. 
 
 MUSK-RAT. — This animal is sometimes 
 seen in the Northern markets, but is not often 
 eaten, more on account of its name probably 
 than anything else, for its flesh is both tender 
 and well flavored. If it can be hung and frozen 
 a few days it is considered still better. Pre- 
 pare, cook, and serve like Rabbit. 
 
 MUSLIN. — A fine, thin, flimsy sort of 
 cotton cloth, which has a fine warp on its 
 surface. There are numberless varieties of 
 muslin, it being manufactured in nearly every 
 country of the world. The best is the Indian 
 muslin, which has a special reputation for dura- 
 bility, and for retaining its whiteness ; and the j 
 Swiss muslin ranks next. But the English and | 
 
 American muslins are scarcely .. inferior, and 
 serve admirably for all purposes for which 
 the cloth can be used. Muslin comes of differ- 
 ent widths, but the customary one is a yard ; it 
 should be carefully shrunk before being cut 
 into garments. 
 
 MUSSELS.— These shell-fish are not highly 
 esteemed as food, being tough of texture, hard 
 to digest, and consequently not agreeing with 
 many stomachs. They may be obtained in 
 the markets, however, though not in great 
 quantities, and are best during the fall and 
 winter months. Boiling and pickling them are 
 the best methods of preparing them. Choose 
 such as are large in the shell, plump in the 
 flesh, and brilliant orange in hue. 
 
 Boiled Mussels. — Put the mussels into a 
 large tin sauce-pan without water, and with the 
 lid on. Set it over a brisk fire ; the mussels 
 at the bottom will immediately let out enough 
 liquor to keep them from burning. As soon as 
 they begin to warm shake or "hustle" the 
 sauce-pan so as to bring the bottom over the 
 top | and so on till all the mussels have felt the 
 influence of the heat. When they open they 
 are done ; too much cooked they are spoiled. 
 Pour them, with their hot liquor over them,' 
 into a, bowl or deep dish, and serve imme- 
 diately. 
 
 Pickled Mussels. — Boil them as above, and 
 when done, pick out the mussels with a fork 
 and put them into a common preserve-jar, dust- 
 ing pepper over them from time to time. When 
 the liquor which comes from them has settled, 
 pour over the mussels a mixture of .half liquor 
 and half vinegar. They will then keep several 
 days. If not for early use, they should be 
 pickled in pure vinegar with plenty of spice. 
 Tie them down close with bladder or thick 
 paper. 
 
 MUSTARD. — The pulverized seed of the 
 mustard-plant. There are two varieties of 
 mustard, the black and the white, both of 
 which are cultivated in our gardens. The 
 seeds should be sown in the early spring, in 
 rows about two feet apart ; they grow very 
 rapidly, and flower in June, shortly after which 
 the seeds appear. The leaves of the young, 
 white, hood-leafed mustard are excellent for 
 salad, or to boil with meat as greens; they 
 may be had at any time in a few days by sow- 
 ing the seed in a box and keeping it in a warm 
 place. The seed-vessels of the black mustard 
 are smooth, those of the white rough and hairy. 
 The seeds of the former are small, of a dark 
 brown color, inodorous when whole, but when 
 powdered and mixed with water have a strong, 
 penetrating odor, and a. sharp, burning taste; 
 those of the latter are larger, of a yellow color, 
 and less pungent taste. The flavor of mustard 
 is obtained by crushing and sifting both kinds 
 of seeds, which are usually mixed for this pur- 
 pose. 
 
 The adulteration of mustard is well-nigh uni- 
 versal, wheaten flour being added and turmeric 
 to give the proper color to the mixture. The 
 adulterations, however, are only of importance 
 
360 
 
 MUTTV 
 
 as far as the money-value is -concerned, as the 
 turmeric is innocent of any mischievous qual- 
 ities. In purchasing mustard there is no guide 
 short of the microscope but the palate, as the 
 full strength is not developed until the flour is 
 mixed with hot water. Most people can judge 
 of the strength when used, and this will serve 
 as a guide in future purchases. 
 
 The art of mixing mustard is to have it per- 
 fectly smooth and of the proper consistency. 
 The liquid with which it is moistened should 
 be added to it in small quantities, and the mus- 
 tard should be well rubbed and beaten with a 
 spoon. Mix half a teaspoonful of salt with 
 two ounces of the flour of mustard, and stir 
 to them by degrees sufficient water to reduce 
 the whole to the consistency of a thick bat- 
 ter; do not put it into the mustard -glass 
 until cold. It ought always to be sufficiently 
 diluted to drop easily from the spoon. Some 
 persons like half a teaspoonful of sugar in the 
 finest powder added to the above mixture. 
 • Mustard for instant use should be mixed 
 with milk, to which a spoonful or two of very 
 thin cream should be added. 
 
 Tartar Mustard. — Rub four ounces of mus- 
 tard very smooth with a teaspoonful of salt, 
 and wet it by degrees with strong horseradish 
 vinegar, a dessert spoonful of cayenne, or of 
 Chili vinegar, and one or two of tarragon vin- 
 egar. A quarter of a pint of vinegar poured 
 boiling upon an ounce of scraped horseradish, 
 and left for one night, closely covered, will be 
 ready to use for this mustard, but it will be 
 better for standing two or three days. 
 
 MUTTON. — The name given to the flesh of 
 sheep when slaughtered and dressed. The age 
 of the animal producing the best mutton ap- 
 pears to be between three and five years. 
 When younger than three years, it is usually 
 tender ; but has not so much flavor and juiciT 
 ness as that which is older and more fully de- 
 veloped. The quality of mutton depends also 
 to a great extent on breeds and feeding. A 
 large-framed, coarse-woolled, fat sheep produces 
 a coarse-grained, dry, and poorly-flavored mut- 
 ton.; ' while the short-woolled, round, plump, 
 and thick sheep (such as the Southdown, Leices- 
 ter, Cotswold, etc.) yield the close-grained, 
 tender, juicy, and highly-flavored mutton — 
 especially when allowed to graze on the short, 
 sweet grass of hills and mountains, with the 
 addition of proper stall-feeding afterwards. 
 
 The sheep is usually butchered as shown in 
 the accompanying cut ; and the following are 
 the names of the principal pieces : — 
 
 The joint which contains the least propor- 
 tion of fat is the leg, and next to that the 
 shoulder, whilst the loin, neck and breast have 
 the largest proportion. The least proportion 
 of bone to meat is found in the leg, and on this 
 account as well as the comparative absence of 
 fat, it must be regarded as the most useful 
 joint in the sheep and justifies the higher price 
 demanded for it. The neck has the greatest 
 proportion of bone, with a large proportion of 
 fat, and is not so economical as its price would 
 
 seem to indicate. The most solid meat is the 
 leg, and the least the shoulder and breast. 
 The latter has the further disadvantage of hav- 
 ing more fat than lean, whilst the lean is not 
 easily masticated and has but little flavor. It 
 is sold at a lower price, however, than any 
 other joint of mutton, and may be made into a 
 variety of economical and serviceable dishes. 
 
 Carcass of Sheep. 
 
 1. Leg of mutton. 
 
 2. Shoulder of mutton. 
 
 3. Loin of " 
 
 4 and 6. Neck of mutton. 
 
 5. Breast of mutton. 
 
 6. Scrag of mutton (end of neck). 
 
 7. Flank of " 
 
 To secure the best mutton, choose that in 
 which the lean is firm, juicy, of a darkish red 
 color, and finely-grained; and the fat white, 
 clear, and hard. When the latter is yellow, the 
 meat is rank and of a bad quality. If the ani- 
 mal is diseased, or has been driven a long way, 
 the flesh will be flabby, the kidney-fat small, 
 with a stringy appearance, and the lean seen 
 through the skin on the back of a dark, bluish 
 hue. 
 
 It is maintained by some that mutton is best 
 immediately after being killed, or before the, 
 animal heat has been lost ; but this seems to be 
 a mistake, and butchers themselves agree that 
 it is much improved by standing a day or two. 
 When the weather will permit, the tenderness 
 and sweetness of a joint of mutton may be 
 greatly increased by "hanging" it for a week 
 or even more. In England, the Christmas 
 mutton is frequently "hung" six weeks before 
 using. A light, cool, airy place must be chosen 
 for this purpose. 
 
 As regards the nutritive value of" mutton, it 
 is popularly considered a lighter food than 
 beef; and it doubtless has a more delicate 
 flavor, less red-blood juices, a looser texture, 
 and a larger proportion of fat. Dr. Smith ob- 
 serves that " although an agreeable and valu- 
 able food for all classes, it is not so well fitted 
 as beef to sustain great exertion, but is rather 1 
 a food for those of sedentary and quiet habits, 
 including women and the sick." The time re- 
 quired for the digestion of mutton is three to 
 three and a quarter hours. 
 
 Mutton is in season throughout the year, but 
 i:i the Autumn is not so good as at other sea- 
 
MUTTON 
 
 361 
 
 sons, the meat being dry, and "woolly-fla- 
 vored. " 
 
 Baked Mutton. — Either a loin, saddle, leg, 
 shoulder or breast, may be baked. Put the 
 meat into a baking-pan with a little butter 
 spread over it ; pour in enough cold water to 
 cover the bottom of the pan, and then set it in 
 aquick oven. After it has been in the oven 
 about fifteen minutes, baste and place a piece 
 of buttered paper on the top of the Meat ; if the 
 bottom of the .pan is getting dry, add a little 
 more water. If too much fat accumulates in the 
 pan, take the pan out, pour the fat off, adding 
 cold water instead, and set back into the oven 
 to finish cooking. If the paper scorches, sub- 
 stitute another piece, but by basting over the 
 paper it will last a good while. Cook until a 
 skewer or small knife can be run into the joint 
 easily (about twenty minutes to a pound), and 
 then dish. Serve with its own gravy. 
 
 Boiled Mutton. — Either the leg, shoulder, 
 or neck may be used for this purpose. Of 
 these the leg is much the choicest ; but the 
 neck, being smaller, is convenient for small 
 families, and may be further diminished by 
 taking a few chops from its best end. It also 
 takes less time to cook — another convenience. 
 Wash the joint, but do not soak it, and wipe 
 dry. Put it into a pot as near its size as con- 
 venient, cover it with hot water, and add a 
 small tablespoonful of salt ; skim off the scum 
 as fast as it rises, boil till you find by probing 
 that it is tender in its thickest part (it will take 
 twelve or fifteen minutes to a pound). Remove 
 from the fire, drain perfectly dry, and serve 
 with melted butter, caper sauce, or with either 
 brown cucumber or oyster sauce. Or carrots 
 and turnips may be boiled with it and after- 
 wards dished with the meat. 
 
 Broiled Mutton. — Either chops or cutlets 
 ^the latter taken from the neck — may be 
 broiled. Trim off the skin and superfluous 
 fat, sprinkle a little salt and pepper on each 
 chop, and broil on a gridiron over a bright fire. 
 It will take about eight minutes if they are not 
 more than yi inch thick. Butter them before 
 sending to table. 
 
 Broth (Mutton).— 1. Take a pound of meat, 
 free from bone, and put it on the fire with a 
 quart of water ; when it boils skim off every 
 particle of the scum and then add a little cola 
 water to make the scum rise afresh ; add a 
 parsley-root about the size of two fingers, and 
 a tablespoonful of rice or barley (previously 
 soaked) ; boil it an hour and a half at least, or 
 until the meat falls to pieces ; then strain it and 
 serve. Either mutton, beef, or veal may be 
 used in this receipt or the three combined. 
 
 2, (With the meat in). — Cut a neck of mut- 
 ton into chops, taking off every particle of fat ; 
 put it into a stew-pan and pour in enough boil- 
 ing water to cover it ; slice four carrots and six 
 turnips, and put in the pan at the same time ; 
 add a little salt, and as the scum rises skim it 
 off Simmer slowly about four hours. An 
 ounce or two of rice may be added with the 
 vegetables, if desired. 
 
 Pried Mutton Chops. — Prepare the chops 
 as for broiling ; dip them in beaten eggs and 
 roll them in pounded crackers ; fry in hot lard 
 or dripping ; drain them as they are dished, 
 and serve hot. 
 
 Ham of Mutton — Select a plump, solid-look- 
 ing leg of mutton. Mix a quarter of a pound 
 of brown sugar, an ounce of saltpetre, and an 
 ounce of black pepper ; rub this mixture into 
 the meat for some minutes until the outer part 
 is well saturated with it ; then put the mutton 
 into a large earthen-ware vessel, cover it with 
 about a pound and a half of salt, and let it 
 stand three weeks, turning it every day and 
 basting with the brine; after the first week add 
 a teacup of vinegar. At the expiration of the 
 three weeks, remove the ham from the pickle, 
 wash first with cold water and then with vine- 
 gar, and hang it up in a cool place for a week 
 before it is used. Soak an hour in cold water 
 before boiling, and cook like an ordinary ham. 
 
 Haricot (Mutton) — Slice a carrot, a turnip, 
 and a head of celery, and soak an hour and a 
 half in salt and water, or boil tender in broth, 
 adding a dozen small onions. Then take a 
 neck of mutton cut into chops, trim off most of 
 the fat, flour them and fry them brown, season- 
 ing'them with a sliced onion, salt, black pepper, 
 and cayenne. Next fry the vegetables, and 
 put them with the meat into a stew-pan with all 
 the gravy, a little sugar, and a little catsup, and 
 simmer the whole very gently for two hours. 
 Strain off the gravy, thicken it with butter 
 and flour, and pour it over the meat on the 
 dish. 
 
 Hash (Mutton). — Cut cold mutton up into 
 small squares, leaving out most of the fat, and 
 prepare same as beef hash ; add, however, a 
 small onion (grated), to give a slight flavor of 
 onions and thus hide the strong mutton taste. 
 
 Irish Stew. — Procure 3 lbs of thick mutton 
 chops ; blanch them ; return to the fire neatly 
 arranged in the bottom of a clean stew-pan, a 
 little more than covered with cold water; bring 
 slowly to boil, adding 1 teaspoonful of salt. 
 When skimmed clean, add a large garnished 
 bouquet of parsley, a blade of mace, and 8 
 pepper-corns. Simmer 20 minutes; then add 
 12 small onions whole, and 2 tablespoonfuls of 
 flour dissolved in a little cold water. Set it by 
 the side of the fire, where it will gently sim- 
 mer for an hour; then add 12 small potatoes, 
 pared neatly round, the size of the onions. As 
 soon as the potatoes are tender, remove from 
 the fire; dish the chops in close circular order; 
 take out the potatoes and onions whole into the 
 center; strain the sauce, add 3 tablespoonfuls 
 of chopped parsley, and pour over the stew. 
 
 Minced Mutton (browned). — Take cold 
 roast mutton, and cut away all the skin and fat; 
 chop it up very small and season with pepper 
 and salt; mince a little parsley and onion, and 
 mix all together with a quarter of a pound of 
 grated bread-crumbs. Moisten the mixture 
 with a tablespoonful of vinegar and a teacupful 
 of gravy; put it into a pie-dish; lay an ounce 
 of butter in small bits over the top, and grate 
 
362 
 
 MUTTON 
 
 IN AlN iOt.fc.JN 
 
 bread crumbs over it. Add a little butter, and 
 brown in the oven or before the fire. 
 
 Pie (Mutton).— I. Trim the fat from cold 
 roast mutton ; cut in thin slices and place in a 
 baking-dish, seasoning with pepper, salt, and a 
 grated onion (or Chili sauce) ; dredge a little 
 flour over every layer, and add, in small bits, 
 a piece of butter the size of an egg ; cover 
 with well-seasoned mashed potatoes, or with 
 boiled rice, and bake three-quarters of an hour. 
 
 II. Put thin slices of cold boiled mutton in 
 a baking dish, with the remains of drawn but- 
 ter, and capers, a little pepper, salt, and a cup 
 of white stock. Cover with potato, rice, or 
 pastry, and bake three-quarters of an hour. 
 
 III. Cover the bottom of a buttered baking- 
 dish with bread crumbs, then alayerof cold mut- 
 ton in thin small slices, a layer of peeled sliced 
 
 . tomatoes, thin bread, and so on, having the last 
 layer of tomatoes covered with bread crumbs. 
 Season every layer with pepper, salt, and 
 small bits of butter. Bake slowly for one 
 hour. 
 
 Roast Mutton. — The joints for this pur- 
 pose are the leg, the shoulder and the saddle, 
 or chine. The leg is seldom good roasted 
 unless the mutton is very tender. Wash the 
 meat well in cold water, and dry it with a 
 cloth. Have the fire clear and hot, and put 
 the meat on with a little water in the dripping- 
 pan. Allow about twelve minutes to the 
 pound. Baste often, at first with salt and 
 water, and afterwards with the gravy. If it 
 browns too fast, cover with a sheet of but- 
 tered letter-paper. Skim the fat off the gravy 
 and thicken with browned flour. Serve with 
 gravy or currant jelly. 
 
 Stewed Mutton (like Venison). — Skin 
 and bone a loin of mutton and lay it into a 
 stew-pan, with a pint of water, a large onion 
 stuck with six cloves, half a pint of port wine, 
 and a spoonful of vinegar ; when it boils, add 
 a small bundle of thyme and parsley, and 
 some pepper and salt; let it stew two hours, 
 turning it often. Make some gravy with the 
 bones, and add it at intervals to the stew. 
 This makes a very handsome and savory dish. 
 
 H. (A Good Family Stew.)— Take three 
 or four pounds of mutton, remove all the fat, 
 
 and cut the .ean into squares ; crack the bones 
 and add them ; put the whole into a pot with 
 enough cold water to cover well,, cover it over, 
 heat gradually, and boil for an hour ; then add 
 half a pound of salt pork cut into strips, a 
 minced onion and some black pepper ; cover 
 and stew an hour longer, or until the meat is 
 quite tender. Make out a little paste, as for 
 pie-crust, cut into squares and drop into the 
 stew ; boil ten minutes, and season with a lit- 
 tle parsley and thyme ; thicken with two table- 
 spoonfuls of flour stirred into a teacupful of 
 cold milk- Boil up once and serve hot. 
 
 MYRRH. — A fragrant, bitter, aromatic 
 gum-resin which exudes from a tree that grows 
 in various parts of Asia and Africa. It is one 
 of the ingredients in most tooth powders and . 
 mouth-washes, and has a very soothing and 
 healing effect upon irritated gums. It is also 
 useful in disordered conditions of the diges- 
 tive organs, as an expectorant, and as a gargle 
 for the throat. Internally it is used chiefly in 
 the form of the Compound Iron Mixture, which 
 is composed of myrrh, carbonate of potash, and 
 sulphate of iron. The dose is two tablespoon- 
 fuls three times a day. Externally, usethe 
 tincture in from eight to sixteen times its bulk 
 of water. 
 
 MYRTLE. — A hard-wooded, evergreen 
 shrub, possessing a peculiar and highly agree- 
 able fragrance. It is a universal favorite for 
 indoor culture. The myrtle does not require 
 large pots, and the proper soil is three parts 
 loam, with one part each of sand and leaf mould. 
 It will flourish well in almost any situation, 
 but requires plenty of light and air during the 
 summer, which is its season of growth ; it 
 should then be put out of doors in a shady 
 place. It requires moderate washing and 
 watering. The flowers are usually white, and 
 are produced in profusion in midsummer. M. 
 Communis is the plant commonly cultivated, 
 and of this there are many varieties, with 
 small and large leaves, variegated foliage, and 
 flowers of .single or double. M. tenuifolia is 
 a new species, and a fine .plant ; and M. 
 tomentosa is a fine Chinese species, with pur- 
 ple flowers changing to white. This latter 
 should be oftener cultivated. 
 
 N 
 
 NAILS. (See Finger Nails and Toe 
 Nails.) 
 
 NAINSOOK.— A kind of jaconet muslin 
 which is still thicker than ordinary jaconet. It 
 is woven plain or in striped figures, the stripe 
 running the way of the warp. It is very dura- 
 ble ; and must be shrunk before cutting into 
 garments. Generally a yard wide. 
 
 NANKEEN. — A kind of cloth which was 
 originally manufactured in China only, and, it 
 
 is said, derived its agreeable pale salmon-col- 
 ored tint from the natural color of a kind of 
 cotton grown near Nankinr An English imi- 
 tation is now made in Manchester, which looks 
 equally well at first, and even better, as it is 
 more evenly woven ; but it gradually loses its 
 color, which is obtained from a dye. The Chi- 
 nese nankeen is rather expensive, and seldom 
 seen in this country : the English is plentiful 
 and cheap. 
 
NARCISSUS 
 
 NERINE 
 
 363 
 
 NARCISSUS.— A large family of hardy 
 bulbs, belonging to the same family as the daf- 
 fodil and jonquil. There are many varieties of 
 the narcissus of which the principal are the 
 Roman and Polyanthus, the latter being the 
 loveliest bulbs of the class. They bloom in 
 clusters of six to twelve flowers on a single 
 stem, and the flowers are of every shade from 
 purest white to deepest orange. The cup of 
 the white varieties is always yellow, while that 
 of the yellow is a deep orange. The double 
 narcissus is desirable for its perfect flower and 
 exquisite fragrance. All the varieties succeed 
 finely either indoors or in the open border. 
 They require the same treatment as hyacinths 
 (See Hyacinths), and should be planted three 
 inches deep, in clusters ten inches apart. 
 
 The best varieties of the Polyanthus Narcis- 
 sus are : Bazelman Major, white and yellow; 
 Grand Monargue, white and citron; Grand 
 Primo, white and citron ; Grand Prince, white 
 and lemon ; and Soleil d'Or, yellow and 
 orange. 
 
 NARCOTICS: — Substances which intro- 
 duced into the stomach have in the first place a 
 stimulating influence on the nervous system 
 (differing in this respect from sedatives), soon 
 followed by a depression of those powers accom- 
 panied by sleep, or by coma if given in sufficient 
 quantities. To this class of medicines belong 
 opium, hemlock, henbane, belladonna, aconite, 
 camphor, stramcnium, alcohol, ether, and a 
 variety of other substances. A full dose of a 
 narcotic introduced into the stomach will, if the 
 stomach be empty, destroy the desire for food, 
 while if if contain food, the digestive process is 
 suspended or rendered slower. Their contin- 
 ued or frequent use is injurious to the nutrition 
 of the body, besides being attended with im- 
 mediate danger to life. They should never be 
 used by any one except under medical advice, 
 and then only in strict accordance with the, 
 doctor's directions. (See Morphine.) 
 
 NASTURTIUM. — The name properly given 
 to Indian cress, a very useful and showy garden 
 plant. It grows abundantly arid is easy of 
 cultivation, flourishing without attention in any 
 moderately rich soil. The young leaves are ex- 
 cellent in salads, being in this respect scarcely 
 inferior to winter-cress to which it is related. 
 The flowers serve as a garnish for dishes of 
 cooked meats ; and the scarcely formed buds, 
 and the green seed (pods or fruit) when pre- 
 served in vinegar make an excellent small 
 pickle, which is used like capers and which 
 many prefer to the latter. These pods should 
 be gathered in August. 
 
 Pickled Nasturtiums- — Gather the pods 
 quite young, and a portion of the buds, when 
 very small, should be mixed with them. Pre- 
 pare a pickle by dissolving an ounce and a half 
 of salt in a quart of pale vinegar, and throw in 
 the pods as they become fit, from day to day. 
 Use them.instead of capers for sauce. When 
 the pods are purchased for pickling, put them 
 at once into a jar' and cover them well with 
 vinegar. 
 
 NECK, Dislocation of. (See Disloca- 
 tions.) 
 
 NECK, Stiff. — This is nothing more than a 
 cramp, or rheumatic affection of the muscles of 
 the neck, and is caused by sitting in a draught ; 
 but its persistence, and the delicacy of the part 
 affected make it necessary to treat it with care. 
 Relief may generally be obtained by warm 
 fomentations and the warm bath ; warmth 
 should also be applied by means of hot flannels 
 wrapped round the neck. This will usually be 
 effective in a few hours at furthest, and in the 
 mean time it is best to keep quiet and especial- 
 ly to avoid any sudden starts or wrenches to 
 the neck. Any attempt to place the neck in its 
 proper position by manual force is attended 
 with danger. 
 
 NECTAR. — Take .-Raisins (chopped), 2 lbs ; 
 honey, 4 lbs ; juice of 2 lemons strained, and 
 the peel of the same rubbed on sugar ; boiling 
 water, 2 galls ; 3 bottles of sherry, or 3 pints of 
 rum, or brandy, or gin. 
 
 Mix all the ingredients together and let them 
 stand two weeks ; then strain ; and afterwards 
 filter clean and bottle. 
 
 NECTARINE. — A variety of the peach, dis- 
 tinguished by its perfectly smooth skin and the 
 pulpiness of its flesh. As in the peach, there 
 are two sorts of nectarines : the freestone, with 
 the flesh parting from the stone ; and the cling- 
 stone, with the flesh adhering to the stone. 
 Among the choice varieties are the early violet, 
 the Roman, the French white, the Boston, and 
 the late yellow. Nectarines can rarely be grown 
 in the northern parts of the United States, with- 
 out the protection of glass and the forcing of 
 artificial heat, and consequently but few of them 
 are found in our markets. They begin to 
 ripen about August 1st, and continue good 
 until October. 
 
 NEGUS. — In order to make good negus it is 
 necessary to use good wine and not as seme 
 suppose any sort of stuff in any condition. 
 Port nes^us is delicious if made as follows :- 
 Pour boiling water upon a sufficient quantity of 
 sugar to sweeten the whole, stir it well ; heat 
 some good Port (making the mixture strong or 
 mild according to taste) and pour it to the water ; 
 stir together triskly, and add a little grated 
 nutmeg. A slice of lemon put . in with the 
 sugar and a little of the yellow peel scraped 
 with it improves the negus ; but it is very good 
 without. 
 
 Barley Negus. — To one pint of barley water, 
 put half a pint of wine, a tablespoonful of 
 lemon-juice, with grated nutmeg and sugar to 
 taste. This is a very agreeable and refreshing 
 drink. 
 
 NERINE. — The Nerine is one of the finest 
 of the Cape Bulbs, making beautiful plants 
 either for parlor or garden. For indoor culture 
 the soil should be very rich loam, peat, and 
 sand, in equal proportions, and water should be 
 plentifully supplied during the flowering and 
 growth. The flowers have a peculiar lustre, 
 and glitter like jewels in the sun ; they are pro- 
 duced in showy umbels in September or Octo- 
 
364 
 
 NETTLE RASH 
 
 IS i UX1 ± ~1JJ\.J1>00 
 
 ber. After the period of flowering is over, dry 
 off the plants gradually and set them aside in 
 a cool dark place for a season of rest. In 
 growing them in the garden the treatment 
 should be the same as for Hyacinths. 
 
 N. coruscans is the most common species ; 
 it has large umbels of shining, salmon-colored 
 flowers. N. curvifolia is a fine species with 
 glittering scarlet flowers. N. sarnensis is the 
 far-famed Guernsey Lily. All these varieties 
 may be procured of any large dealer at a trifling 
 cost. 
 
 NETTLE RASH. — A disease which takes its 
 name from being attended by an eruption sim- 
 ilar to that produced by the stinging of nettles. 
 It is caused by the use of certain articles of 
 food, shell-fish, fruit etc. In some persons, 
 these produce, after a few hours, tingling of the 
 skin, and then itching and burning ; soon after 
 the itching has commenced wheals appear on 
 the skin ; these are of whitish color and the skin 
 around is often very red ; the face is swelled, the 
 eyes closed, and often with all this there is a 
 feeling of nausea and weight at the pit of the 
 stomach. 
 
 Treatment. — The best treatment is to dis- 
 lodge the offending matter by an emetic of 
 ipecacuanha (eighteen grains or one scruple of 
 the po\vder, or one teaspoonful of the syrup, 
 for an adult), and afterwards a brisk aperient 
 should be taken. The warm bath often gives 
 much relief. To allay the irritation, dust 
 starch-powder over the eruptions ; or use a lo- 
 tion of elder-flower water or rose-water, in half 
 a pint of which has been dissolved one drachm 
 of carbonate of ammonia and half a drachm of 
 sugar of lead. In severe cases, seek medical 
 advice. 
 
 NEURALGIA. — An increased and pervert- 
 ed sensation in a nerve, arising from some 
 disease affecting the function or structure of a 
 nerve or its centres. It is thus of two kinds : 
 functional (when unconnected with organic 
 lesion at any part of the nervous course or at 
 the nerve centres) ; or, as is more frequently 
 the case, structural (connected with some or- 
 ganic change, acute or chronic, more frequently 
 the latter, at some part of the nerve's course or 
 at the nervous centres). The causes of neural- 
 
 fia are various and often obscure. They may 
 e either constitutional or local ; the former aris- 
 ing from an enfeebled state of the body or an 
 impoverished condition of the blood, the latter 
 from inflammation of the enveloping sheath of 
 the nerves, or the development of tumors along 
 or near their course. It may be caused by the 
 circulation of poisonous secretions, such as 
 corea, bile, etc., in the blood, or by the miasma 
 of marshy regions. The pain is intense, but 
 intermittent ; sudden in its onset, and abrupt in 
 its departure, shooting or plunging in its char- 
 acter, and often quite excruciating ; readily ex- 
 cited by the slightest external impression, but 
 seldom aggravated by firm pressure on the 
 part — on the contrary, often relieved thereby. 
 
 Treatment. — The treatment of neuralgia de- 
 pends of course upon the causes that produce | 
 
 it. When it arises from constitutional causes 
 it generally yields to treatment. The neuralgia, 
 for instance, that depends on an impoverished 
 condition of the blood can be cured by iron 
 tonics, good diet, and outdoor exercise ; that. 
 which arises from the effects of miasmatic 
 poisoning disappears rapidly under the use of 
 quinine ; and that of rheumatic origin can be 
 controlled by preparations of colchicum, the 
 alkalies, and alkaline and sulphur baths. The 
 neuralgia which sometimes occurs in hysteria 
 yields in some cases to the mineral tonics, 
 electricity, shower-baths, and exercise in the 
 open air. When neuralgia is caused by a 
 tumor near the origin of the nerves, in the brain 
 or spinal cord, its radical cure is generally im- 
 practicable ; where it depends on the pressure 
 of tumors that can be removed, the pain will 
 generally disappear with the removal of the 
 cause. In inflammation of the nerve-sheath — 
 a frequent cause of neuralgia — local counter- 
 irritation by cups, blisters, setons, issues, etc. ; 
 always gives relief and usually effects a cure. 
 Temporary relief may be secured in all forms 
 of neuralgia by the administration of powerful 
 anodynes. Those most commonly used are 
 morphine and aconitine, they may be used 
 either internally or externally, but only -under 
 the advice of a physician. 
 
 The following' can be recommended as an 
 excellent nerve tonic in neuralgia : — 
 
 Iron reduced by hydrogen, 2 drachms. 
 Arsenic, 1 grain. 
 
 Divide into 40 pills. 
 A pill after meals, 3 times a day. 
 NIGELLA. — The Nigella HispanicaixAN. 
 Damascena (Love in a Mist) are very desirable 
 hardy annuals, growing well in any good garden 
 soil. Sow the seed in May when the days be- 
 some warm. The plants flower very freely 
 from June to October, and have curious seed- 
 vessels. The covers of the flowers are white, 
 blue, purple, and yellow. 
 
 NIGHT-DRESS.— This garment is made 
 after the pattern of the Sacque (See Sacque, , 
 figs. 1 and 2) , or else after that of the yoke, as 
 explained under the head of blouse-waists (See 
 Waists.) 
 
 Three yards and five-eighths of a yard-wide 
 material is, a sufficient quantity for either pat- 
 tern, for a person of medium size. In cutting out 
 the fronts of the sacque night-dress we follow 
 the pattern, Fig. 1 (See Sacque), as far as the 
 waist line. We begin by cutting off the five- 
 eighths destined for the sleeves ; then we fold 
 the three yards so as to give two breadths of 
 equal length. Separate them, double one length- 
 wise in the middle, and cut out the fronts. If de- 
 sired to have the garment open all the way, cut 
 the breadth apart in the middle, otherwise cut 
 the fronts apart with a slit twenty inches lone. 
 From the upper part of this breadth there will 
 remain outside the breadth of the shoulders 
 enough material to make gores for the fronts ; 
 cut them as wide as possible, sew them on to 
 the breadth, selvage to selvage, and even the 
 slope of the whole. Cut the pattern for the 
 
NITRIC ACID 
 
 NURSES AND NURSING 
 
 365 
 
 back in the same way by Fig. 2 (See Sacque), 
 and add gores. To strengthen the garirient it 
 is usual to line the shoulders, cutting the lining 
 in shape like a yoke. 
 
 The sleeves for a sacque night-dress should 
 be cut after the, plain coat-sleeve pattern (See 
 Waist, page 569.) 
 
 The fronts and back should be stitched to- 
 gether on the shoulders and under the arms, 
 and the seams felled down. The edge should 
 be hemmed up about an inch. The front is 
 finished off with a narrow hem on one side for 
 the buttons, and a wide one on the other for 
 the button-holes. The neck should have a nar- 
 row binding and a collar, and the sleeves may 
 be simply hemmed up, or may be finished off 
 with a cuff. 
 
 For a night-dress cut with a yoke, we take off 
 the breadths from six to eight inches shorter 
 than for the sacque pattern. The yoke is cut 
 from the plain waist pattern (See Waist), allow- 
 ing two inches more breadth to the chest 
 measure. A yoke can also be cut without seams 
 on the shoulders, from the pattern for capes, 
 Figs. 1 and 2 (See Capes). The breadths for 
 the night-dress are gored in the same way as 
 for the chemise (See Undergarments), and a 
 short slit is made in the front breadth, or it 
 is , cut down the whole length. The breadths 
 are then gathered across the top, leaving two or 
 three inches plain near the arm-size, as ex- 
 plained for the back of the shirt (See Shirt), 
 and the yoke sewed on. 
 
 The sleeve of the yoked night-dress should 
 be the gathered sleeve, and the garment will be 
 finished off in the same way as the sacque night- 
 . dress. 
 
 NITRIC ACID Aqua Fortis. Poison. 
 
 (For symptoms and treatment see Sulphuric 
 Acid.) Extremely corrosive. Readily dis- 
 solves metals. The " strong " is about 70 per 
 cent, pure acid ; the " dilute " is " strong," with 
 five^ or six times its bulk of water, and is used 
 as a tonic. That sold as " doubte aqua fortis " 
 contains 60 per cent, pure acid, and " single 
 aqua fortis " half that. 
 
 NITROUS OXIDE. — Known as Laughing 
 Gas. Sir H. Davy discovered that it was respir- 
 ableandproducedintoxicanteffects. Smallquan- 
 tities may produce uncontrollable laughter; 
 hence the name. It was found that it would pro- 
 duce anaesthesia. After discovery of ether and 
 chloroform it was almost discarded ; it acts more 
 quickly than these, and is claimed to be less fatal 
 in effeqts, and has again come into use. Should 
 be used only under medical advice. 
 
 NOSEBLEED. (See BLEEDING.) 
 
 NOTE. (See Promissory Note.) 
 
 NOYEAU. (See Liqueurs.) 
 
 NURSES AND NURSING.— In any case 
 of sickness, whether serious or otherwise, noth- 
 ing — not even skilful medical advice — is more 
 important than good nursing. Only doctors 
 know how matny valuable lives are saved by 
 good nursing, and on the other hand how many 
 are actually thrown away by the want of it ; 
 
 but fortunately its importance is beginning to be 
 better appreciated by the people at large. In 
 cases of ordinary sickness the members of the 
 family usually do the nursing, and in such cases 
 their zeal and affection make up to a great ex- 
 tent for other deficiencies ; but when a disease 
 is lingering, or from its character requires 
 bodily strength in those employed as nurses, 
 the services of a professional sick nurse should 
 be obtained. Such a nurse knows, or ought to 
 know, how to perform many important duties of 
 which those less accustomed to sickness are 
 ignorant. She will also be quick to notice 
 changes in the patient's symptoms which the 
 relatives, from inexperience, would overlook, 
 and which it may be important for the doctor to 
 be informed of. But most sick nurses will re- 
 quire to be superintended by. those most in- 
 terested in the invalid's recovery. They 
 are often inattentive to the needful ven- 
 tilation of sick-rooms, and to the regulation of 
 their temperature, keeping up the fires, and 
 especially at night; this fault frequently in- 
 creases the patient's fever in a way which puz- 
 zles the physicians to account for. Sometimes 
 also they are careless in administering the medi- 
 cines at the precise hours ordered, and are not 
 always to be relied upon to give the right quan- 
 tity. In the convalescent stages of fever, they 
 also require to be cautioned in respect to the 
 diet of" their patients, which in quantity they 
 are disposed to over-do. 
 
 Qualifications of a Nurse. — Not every one 
 is fitted for a nurse ; not because of wilful 
 wrong-doing, but because they are not " cut out 
 for it." Talent for nursing is in a great meas- 
 ure a natural gift, either in man or in woman ; 
 and, contrary to the general opinion, it is found 
 as frequently in man as in woman. The abso- 
 lutely indispensable qualifications of a g|ood 
 nurse are healthfulness ; strength enough to 
 lift the patient when necessary ; activity, use- 
 fulness, cheerfulness, yet with the power of 
 being quiet — a noisy nurse being utterly out of 
 place in a sick-room. She should be free from 
 any habitual cough, or any habit which might 
 annoy a patient, such as snuff-taking, and the 
 like. She should be scrupulously cleanly in per- 
 son and habits, and in particular should have 
 pure breath. She should be able to read wri- 
 ting readily, or she may be led by the resem- 
 blance of drugs and vials to make dreadful 
 mistakes. She ought to have her five senses 
 — sight, hearing, feeling, smell, taste — in a 
 healthy, active condition. Sight, that she 
 may be able to read directions or read aloud 
 to the patient, and watch the change of 
 countenance. A quick-sighted nurse will not 
 need to wait till the sufferer has asked 
 for anything in words. She will from the 
 motion of an eye, or the lips, or a finger, see in 
 a moment what is wanted. Hearing, that she 
 may catch the faintest whisper, and not oblige 
 a weak patient to exert the voice, and to repeat 
 every request. Feeling, that she may detect 
 any change in the heat or dryness of the skin 
 of the patient, and not use any application 
 
366 
 
 NURSERY 
 
 OATMEAL 
 
 which will either scald with heat, or cause a 
 chill with cold. Smell, that she may detect 
 the least impurity in the atmosphere of the 
 room, or in giving medicine, notice if there 
 be any mistake. Taste, that she may not 
 offer food unfit to be used, or good in itself, 
 but cooked in such a way as to be disgustinj 
 to the patient. She should be an experience! 
 cook, so as to prepare such food as the patient 
 requires. This is often of great importance where 
 the food of the sick-room is different from that 
 of the rest of the household, and must be pre- 
 pared at irregular and frequent intervals. In 
 selecting a sick nurse it is well to take the 
 attendant physician's advice, asitis with him that 
 she has to co-operate and to him that she should 
 be chiefly responsible. (See Wet Nurse.) 
 
 NURSERY. (See Children, Furniture 
 and Infants. 
 
 NUTMEG. — The true nutmeg is a native of 
 the Moluccas or Spice Islands, but is prin- 
 cipally confined to the island of Banda, under 
 the equator, where it bears blossoms and fruit 
 all the year round. The latter is gathered at 
 different periods — namely, in July, Novem- 
 ber and April. The mace is good in July, 
 when the nuts are most abundant ; in Novem- 
 ber it is superior, but in April both the nutmeg 
 and the mace are in greatest perfection, the sea- 
 son then being driest. The outer pulpy coat is 
 first removed, and then the mace ; the nuts are 
 then placed over a slow fire when the inner 
 shell becomes brittle and the seeds, or nutmegs 
 of commerce, are easily taken out. They are 
 then soaked in sea-water and impregnated with 
 lime, a process which answers the double pur- 
 pose of securing the fruit from the attacks of in- 
 sects and of destroying the vegetating property. 
 
 There are two sorts of nutmeg — one wild, 
 which is long or oval shaped and much inferior ; 
 the cultivated nutmeg is nearly round. The 
 best nutmegs are firm, hard, and of an unctuous 
 consistence, the odor strong, aromatic, and 
 agreeable ; the taste hot and acrid. When cut 
 across, they appear full of small veins, which 
 are full of volatile oil. This oil is yielded by 
 distillation, and it possesses the flavor of the 
 nutmeg in perfection, two drops being equal to 
 a pound of the powder. It is employed in 
 medicine. 
 
 The nutmeg is much used as a condiment, 
 and is one of the most wholesome of the spices ; 
 but it has been observed that when taken in 
 large quantity it has narcotic effects, and pro- 
 duces symptoms indicating great tendency to 
 the head, on which account it should be cau- 
 tiously used by persons of an apoplectic or 
 paralytic habit. 
 
 NUTS. — These are a species of fruit much 
 enjoyed by most persons, but though they arc 
 nutritive, they are less digestible than any other 
 vegetable substance used as a food. Boiled 
 chestnuts are floury and soft, and consequently 
 unobjectionable, but raw nuts are hard, dense, 
 and full of oil, and are apt to lie for a long time 
 on the stomach undigested. The different 
 kinds of nuts used as food in this country, as 
 well as those imported, are described in their 
 proper places. 
 
 Nuts of any kind may be preserved during 
 the winter by placing them in a large earthen- 
 ware pan, which when filled is to be placed in 
 a deep hole dug in the ground ; the top of the 
 pan should be covered with a board on which 
 a heavy weight is to be placed, the hole then 
 being filled with earth. By this method nuts 
 may be kept in a fresh state till the season of 
 their maturity returns. 
 
 NUX VOMICA.— Poison. — Symptoms : 
 Tetanic convulsions, difficult breathing, finally 
 asphyxia. Treatment: In case of poisoning by 
 Nux Vomica, the poison must be promptly 
 removed either by the stomach-pump or by 
 emetics; but when the paroxysms have set in, 
 an attempt to use either generally brings on 
 convulsions. Then it is best to trust to the 
 inhalation of chloroform. 
 
 The fruit of Strychnus Nux Vomica, which 
 grows in the East Indian Archipelago. The 
 seeds, which contain the active principle, are 
 extremely bitter, and contain a considerable 
 quantity of strychnia, one of the deadly pois- 
 ons. A sixth of a grain is sufficient to kilLa 
 dog. Nux Vomica is extensively employed in 
 medicine as a tonic for the digestion and in 
 some derangements of the nerves; and the 
 seeds, rasped or filed, are often used to destroy 
 noxious animals and vermin. But it should 
 be used with extreme care, and never placed 
 where children can possibly get at it. 
 
 o 
 
 OATMEAL.^ The flour or meal which 
 results from grinding the kernel of oats. The 
 oats of this country, while superior to that pro- 
 duced in southern England and on the continent, 
 is inferior to that of Scotland, whose climate is 
 better adapted for it and where much more 
 attention is paid to its cultivation. Scotch oat- 
 meal, therefore, is superior to any other for 
 table use, and as it is prepared in such a way 
 
 as to improve rather than otherwise by keeping, 
 no damage is done to it by importation. " Oat- 
 meal," says Dr. Smith in his book on Foods, 
 "is known as a strong food and one that 
 requires much cooking in order to break its 
 starch cells ; but when it is .well cooked it 
 thickens milk or water more than the same 
 weight of wheaten flour. It also yields a jelly 
 or blanc-mange of a finer quality than that 
 
OATMEAL 
 
 OIL-CLOTH 
 
 367 
 
 derived from wheaten flour, and is doubtless 
 the stronger and better food." In Scotland it 
 is used more extensively as food for man than 
 anywhere else in the world, and in certain 
 sections forms almost the exclusive diet of an 
 exceptionally hardy and robust peasantry. The 
 flavor, although sweet, is rough, and to be 
 thoroughly approved must be eaten in early 
 life ; which accounts, perhaps, for the fact that 
 in this country where wheat and Indian corn 
 are so cheap and abundant, it has never come 
 into general or extended use. 
 
 When oats are ground in the ordinary way a 
 portion of the husk is left in the meal, but 
 less in meal made by mill-stones than by crush- 
 ing corn-mills. The meal is ground in two 
 forms, namely, in somewhat large grains, as in 
 the Scotch oatmeal, and in fine powder like 
 flour, but either may be obtained from the 
 same grain. The Scotch always prefer the 
 large grain and boil it for a long time ; by 
 which they obtain a thicker and sweeter por- 
 ridge than can be obtained from the finer meal. 
 The longer it is boiled, the more digestible is 
 the food produced. Oatmeal is cooked in two 
 principal ways, namely, as porridge and cakes. 
 The word " porridge," in Scotland, means oat- 
 . meal boiled well in water, in which state it is 
 •known in England as " hasty-pudding ; " but it 
 is more usual in England to boil a smaller por- 
 tion of it with milk and water in the preparation 
 of milk porridge. The former kind is eaten as 
 a thick pudding with cold milk, or it is sweet- 
 ened with molasses, or sugar and butter, as in 
 eating hominy. Oat-cakes are made by mixing 
 the meal with water and kneading it into a 
 dough, which is baked on iron plates, producing 
 a bread much enjoyed by those accustomed to 
 it, and extremely nourishing. One advantage 
 possessed by bread made of oats is that it will 
 keep sweet as long as it is kept dry. 
 
 Groats (or grits), are the whole kernels of 
 the oats when freed from the husk. They are 
 not eaten in the form of bread or cake, but are 
 boiled in water or milk in the preparation of 
 gruel. When thoroughly cooked with' milk, 
 they make a very nutritious pudding ; but as the 
 flavor is far less delicate than that of rice they 
 are rarely used for that purpose. The groats 
 require to be cooked much longer than ordinary 
 oatmeal before they can be digested easily. 
 
 Gruel (Oatmeal). .5>*Gruel. 
 
 Mush (Oatmeal^. — Make same as the mush 
 of Indian meal, but boil at least twice as long. 
 
 Porridge (Oatmeal). — Put as much water 
 into a sauce-pan as will make the desired 
 quantity of porridge ; let it boil, and then take 
 a handful of oatmeal in the left hand and let it 
 fall by degrees into the water, stirring the water 
 and meal quickly around with the right with a 
 wooden spoon or ladle ; do this till it is of the 
 consistency of thick gruel, then salt to taste ; 
 let it boil for ten minutes ; add a little more 
 boiling water, and boil it five minutes longer ; 
 it will then be quite smooth and very digestible 
 (boiling it well is the secret of making it diges- 
 tible and nourishing for invalids). . 
 
 Pudding (Oatmeal). — Pour a quart of boiling 
 milk over a pint of oatmeal, and let it soak all 
 night ; next day beat two eggs into it, and add 
 a little salt ; butter a bowl that will just hold it, 
 cover it tight with a floured cloth, and boil it 
 an hour and a half. Eat it with butter and sal', 
 When cold, slice and toast it, and eat it as oat- 
 cake buttered. 
 
 OIL-NUTS. (See BUTTERNUTS.) 
 
 OIL-CLOTH.— This name is applied, to a 
 kind of floor-covering made of cloth painted over 
 with oil colors, so as to be impenetrable to wa- 
 ter ; and also a lighter kind of cloth used as a 
 covering for tables, etc., made in the same way. 
 For the former a stout hemp canvas is chosen, 
 and after being well sized and rubbed down 
 with pumice-stone, is covered with four coats 
 of stiff oil paint. It is then printed in the same 
 manner as calico, the colors employed being 
 always white lead mixed with ochre, umber, 
 and the usual earthy pigment ground in linseed 
 oil and mixed with a little turpentine. In the 
 cheaper kinds of oil-cloth whiting is mixed with 
 the white lead, but such cloth cracks and does 
 not wear well: It is reckoned that every square 
 yard of oil-cloth should weigh 3^ to 4A lbs., and 
 hence the quality of the cloth may in part be 
 estimated by the weight. There is a great va- 
 riety of styles in the patterns of oil-cloth. Some 
 are made to imitate marble, some wainscots, 
 and some carpets of various kinds. Those are 
 best which have several colors and a rather small 
 pattern. When the pattern is large, defects 
 are sooner perceived ; but on the other hand, 
 those -which' have the pattern large to imitate 
 marble can be repainted by any house painter. 
 In buying an oil-cloth, select one that has been 
 manufactured for at least two years ; the longer 
 it has stood previous to use, the. better it will 
 wear, as the paint will have become hard and 
 durable. An oil-cloth that has been made with- 
 in the year is scarcely worth buying, as the 
 paint will be defaced in a very little time. Age 
 of course adds to the cost, and, consequently, 
 the cheaper oil-cloths are very apt to be both 
 flimsy and newly-made. 
 
 Oil-cloth for covering tables, etc., is made on 
 fine canvas ; one side after having received 
 the proper number of coats of paint, is printed 
 with blocks ; and the other side, next the table, 
 receives only one coat of paint, which, while 
 wet, is strewed over with flock made of cut 
 wool, so as to resemble baize. 
 
 In cleaning oil-cloths never use either hot 
 water or soap, as the latter will cause the paint 
 to come off by dissolving the oil with which it 
 was made. If not too much dirtied, oil-cloth 
 may be kept clean by wiping with a damp cloth 
 and rubbing well with a dry cloth and then with 
 a dry brush till it shines. If much soiled, rub 
 briskly with lukewarm water and a soft cloth. 
 
 To Make Oil-Cloth.— A very good and dur- 
 able oil-cloth can be made as follows : — Place 
 some good rosin or gum-lac over the fire in dry- 
 ing linseed oil till the rosin is thoroughly dis- 
 solved, and the oil brought to the thickness of 
 cream. Spread this upon canvas, or any linen 
 
368 
 
 OINTMENTS 
 
 OLIVE-OIL 
 
 cloth, so as fully and entirely to glaze it over ; 
 suffer it to dry perfectly ; and it will be found 
 impenetrable to wet of every description. To 
 give a color to this varnish, grind the blue, 
 green, etc., with the last coat that you lay on. 
 
 A better method than the above is first to 
 cover the canvas with a liquid paste, made 
 with drying oil in the following manner : — Take 
 Spanish white or tobacco-pipe clay, which has 
 been completely cleaned by washing and sift- 
 ing it from all impurities, and mix it up with 
 boiled oil, to which a drying quality has been 
 given by adding a proportion of litharge one- 
 fourth the weight of the oil. This mixture, 
 being brought to the consistence of thin paste, 
 is spread over the cloth, etc. ; when the first 
 coating is dry, a second is applied. The un- 
 evenness occasioned by the coarseness of the 
 canvas or the unequal distribution of the paste, 
 is smoothed down with pumice-stone reduced to 
 powder and rubbed over the canvas with a bit 
 of soft serge or cork dipped in water. When 
 the last coating is dry, the canvas must be well 
 washed in water; to clean it ; and when dry, a 
 varnish composed of gum-lac dissolved in lin- 
 seed oil boiled with, turpentine, is applied, and 
 the process is complete. ' The color of the 
 varnished canvas thus produced is yellow. 
 
 A cheap and serviceable oil-cloth for the kitch- 
 en or other room may be made thus : — Buy a 
 cheap tow-cloth, and fit it to the size and shape 
 of the room. Then stretch and nail it on the 
 sunny side of an outbuilding, and, with a brush, 
 cover it with a coat of thin rye paste. When 
 this is dry, put on a coat of yellow paint, and 
 let it dry for a fortnight ; then put on a second 
 coat, and at the end of another fortnight a third 
 coat. Then let it hang two months to " season," 
 and it will last for many years. The longer 
 the paint is left to dry the better; and if 
 varnished it will last much longer. 
 
 OINTMENTS. {See Drugs, Glycerine, 
 and under the special disorders to be treated.) 
 
 OKRA. — A plant whose unripe pods are much 
 used in some parts of the United States, alone, 
 or in soups and stews. It is the basis of the 
 favorite Gumbo soup of the South. It is raised 
 by sowing the seeds from April till June in 
 drills an inch deep, dropping the seeds about 
 eight inches from one another, and earthing up 
 the plants two or three times during the season. 
 It grows on a smooth stem four or five feet high, 
 and the pods may be used from August till the 
 end of November. By slicing the pods into 
 rings and drying them on strings, they can be 
 preserved for winter use, and are then espe- 
 cially useful for soups, stews, etc. Okra is a 
 wholesome and highly nutritious vegetable; 
 but when eaten alone the pods should be young 
 and tender. 
 
 Boiled Okra. — Place the pods in enough 
 salt and water to cover them and boil till quite 
 tender. Drain thoroughly, dish, pepper and 
 salt to taste, and pour over the top three or 
 four tablespoonfuls of melted butter. 
 
 OLEANDER.— A very showy plant well 
 adapted for cultivation, both in the parlor and 
 
 in the garden. To bloom in perfection, they 
 need a stove, but they do well out of doors in 
 any moderately rich soil. They flower freely 
 when scarcely a foot high, but will grow to the 
 height of ten or fifteen feet, forming beautiful 
 trees covered with long, willow-like, leathery 
 leaves, and terminal clusters of large rose-col- 
 ored, white, or variegated flowers. Their nat- 
 ural season for blooming is July, but that may 
 be changed and bloom produced at any season. 
 In indoor culture give them plenty of pot room 
 in soil made of two parts loam, two parts peat, 
 and one part well-rotted manure. During the 
 growing and blooming seasons water should be 
 abundantly supplied ; and as the plants are 
 subject to white scale, frequent washings of the 
 leaves and stems are desirable. They may be 
 wintered in a light cellar, and then water should 
 be given sparingly. 
 
 The principal varieties are the double rose 
 {Neereum oleander splendens) ; striata pleno, ' 
 with double striped flowers ; and purpurea, 
 dark red. There are many other varieties, and 
 any of them will repay the care bestowed upon 
 their cultivation. 
 
 OLIVES. — The fruit of the olive-tree, which 
 is extensively cultivated in Italy, Spain, and the 
 South of France, partly for the green fruit and. 
 partly for the oil which it yields when mature. 
 Olives are oval in shape, with a smooth rind, 
 and closely resemble a small half-ripe plum. 
 For the purposes of the table they are gath- 
 ered when immature, and are then pickled in 
 salt and water and barrelled for exportation. 
 The Italian olives are the best, then the 
 French, and lastly the Spanish, which, though 
 large, are not so well flavored. In choosing, 
 select the light-colored and bright-looking 
 ones ; those which have a blackish cast are un- 
 fit to eat. 
 
 Pickled Olives are supposed to have peculiar- 
 ly appetizing properties, but they are eaten 
 chiefly with a view to remove the taste of fo»d 
 from the mouth previously to enjoying the 
 flavor of wine. They should be passed round 
 after the soup. 
 
 OLIVE-OIL. — This oil, sometimes called 
 salad oil, is expressed from ripe olives. It is 
 largely used in the more delicate kinds of 
 cookery, instead of butter, and is a useful ad- 
 dition to salads, preventing them from ferment- 
 ing and from causing flatulency. When it is 
 fresh and pure it has oriy a very slight yel- 
 lowish-green color, and but little smell or 
 flavor, so that it may even be drunk by those 
 who like oil; and it cannot be doubted that it is 
 one of the most easily digested fats in food. 
 Its use in cookery might properly be extended 
 in this country, notwithstanding our excellent 
 animal fats. 
 
 The best quality of oil is that produced by 
 the first gentle pressure of the olives, and this 
 is at once bottled in the flasks peculiar to the 
 article. Stronger pressure on the fruit breaks 
 the kernels and produces an inferior grade of 
 oil, which is exported in jars and "barrels. 
 Italian oil is superior to either French or Span- 
 
OMELETTE 
 
 ish, and is distinguished as Florence, Lucca, 
 and Gallipoli oil. The first is most desirable. 
 
 OMELETTE.— Put an ounce of butter in a 
 frying-pan the size of a breakfast plate ; when 
 hotj pour in three eggs that have been beaten 
 for a moment, with a little salt and chopped 
 parsley ; as the omelette cooks, lift the edge 
 with a knife and press it toward the centre. 
 The instant it is set (it need not be brown) 
 fold one side over the other, and serve imme- 
 diately. A spoonful or two of rich cream add- 
 ed with the parsley is an improvement. Beat 
 the eggs but very little, to avoid making them 
 too thin. The fact that in the best omelettes 
 we often see spots and streaks of white, proves 
 the beating to have been very slight. 
 
 Aux Pins Herbs (Omelette). — Beat the 
 eggs and prepare the batter exactly as for plain 
 omelette, but when the pepper and salt are put 
 in add a strong seasoning of parsley and onion 
 (minced), or of parsley, thyme, and sweet 
 marjorum ; mix together well, and fry at once. 
 This' is a very savory dish. 
 
 Cheese Omelette. — Prepare the batter as 
 before, but before putting into the frying-pan 
 stir in some nice old cheese (grated) and sea- 
 son with parsley and green thyme. Cook as 
 soon as the ingredients are well mixed. 
 
 Friar's or Apple Omelette. — Prepare twelve 
 medium sized apples as for sauce, and stir in a 
 quarter of a pound of sugar and a quarter of a 
 pound of butter ; when cold, add four eggs well 
 beaten ; fry in butter or lard made very hot. 
 
 Ham Omelette. — Prepare the batter as for 
 plain omelette, and then stir in some ham 
 minced very fine. Cook at once and serve as 
 soon as done. Or, cook the omelette plain, 
 and when it is done scatter the minced ham 
 thickly over the surface and double the omelette 
 over it. Chicken, tongue, or veal may be used 
 instead of the ham, in the same way. 
 
 Savory Omelette. — Same as Omelette aux 
 fins herbs. 
 
 Souffle'. — I. Beat the yolks of six eggs first 
 by themselves and then with four tablespoon- 
 fuls of sifted white sugar and the rind of half 
 a lemon grated on a fine grater. Whisk the 
 whites to a solid froth, and just before the 
 omelette is poured into the pan, mix them 
 well but lightly with the yolks. Put four 
 ounces of fresh butter into a small frying-pan, 
 and as soon as it is melted, add the eggs and 
 stir them round until they absorb it entirely ; 
 when the under side is just set, turn the ome- 
 lette into a well-buttered dish (hot) and put it 
 into a tolerably brisk oven. Front five to ten 
 minutes will bake it : and it must be served 
 the instant it is taken out. It will have risen 
 to a great height, but will sink and become 
 heavy in a very short time. 
 
 II. Take a pint of milk and add as much flour 
 as will come to a thick paste on the fire ; keep 
 Stirring it all the time, and add the yolks of six 
 eggs, a pinch of salt, and enough sugar to 
 Sweeten to taste; then stir in the whites of 
 eight eggs beaten to a stiff' froth. Put into a 
 quick oven and bake a quarter of an hour ; 
 24 
 
 ONION 
 
 369 
 
 then glaze with white sugar and send quickly 
 to table. Ground rice may be used instead of 
 flour. The rind of a lemon grated, or lemon- 
 juice, gives the omelette an agreeable flavor. 
 
 Strawberry Omelette.— Beat up a dozen 
 eggs as before directed, but mix with the yolks 
 instead of pepper and salt a heaping table- 
 spoonful of pounded lump sugar ; mix well and 
 fry in butter. When done, put in the centre of 
 it four tablespoonfuls of strawberry jam, let 
 the jam lie long enough to get well warmed 
 through, then double the whole into a half- 
 moon keeping the jam in a mass inside. Dish 
 it, and dust the top thickly with white sugar. 
 
 Sweet Omelette. — Beat four eggs together 
 as for plain omelette, omitting the salt and 
 pepper and sweetening to taste with fine white 
 sugar. Fry, and when well set, lay on currant 
 jelly, raspberry jam, preserved apricots, or any 
 other sweetmeat that may be convenient; a 
 large tablespoonful will be sufficient for an 
 omelette of this size. It should be laid on in a 
 lump rather than spread about. Fold one half 
 of the omelette over the other,. enclosing the 
 fruit, dust sugar over the top, and send to table 
 on a napkin. 
 
 ONION. — The varieties of the common 
 onion are not so numerous as might have been 
 anticipated, considering that it is raised from 
 seed. They vary, however, in very sensible 
 qualities, such as hardness, pungency of taste, 
 shape, size, and the color of the skin. The 
 common onion succeeds well in any rich, moist, 
 sandy soil, using old manures, mixed with 
 ashes and soot, or thoroughly decomposed 
 meadow muck, mixed with well-rotted horse or 
 cow manure. The seed should be sown in 
 May, in drill rows about a foot apart. As the 
 plants appear they should be kept free of 
 weeds, and will need four or five hoeings be- 
 fore the tops arrive at their full growth. The 
 onion requires a full exposure to the sun's rays 
 and all the warmth it can get ; so that weeds, if 
 suffered to grow, would impede the progress of 
 the crop by shading it, as well as robbing it of 
 its supply of food. At the end of the season 
 the leaves dry away, when the bulbs should be 
 pulled up and spread upon the ground to ripen 
 and harden. The best way to store them is to 
 string them and hang them up in a cool, dry 
 place ; if they are small, they may be kept in 
 nets. The thick-necked, spongy ones should be 
 used first, or the germ may De taken out, and 
 the onions then hung up or kiln-dried. Among 
 the principal and best varieties are the white, . 
 or silver-skinned, the yellow, and the red, and 
 they have also various names according to their 
 size, shape, season, and flavor. The very 
 small of the white kind are much used for pick- 
 ling ; the other .and larger kinds are applied to 
 various uses. 
 
 The first new onions are received from the 
 South, usually from the Bermudas, about the 
 rst of May ; they are large, flat, and red-colored, 
 but sweet and excellent. Then they follow 
 from New Orleans about June 1st, and from 
 New England from the 15th to the 20th of July. 
 
370 
 
 ONIONS 
 
 OPIUM 
 
 Baked Onions. — The large Spanish or Ber- 
 muda onions are best for this purpose. Wash 
 the outside clean, put into a sauce-pan with 
 slightly salted water, and boil an hour, replen- 
 ishing the water with more (boiling hot) as it 
 boils away. Then turn off the water; take 
 out the onions and lay upon a cloth that all the 
 moisture may be absorbed ; roll eaqh in a press 
 of buttered tissue-paper, twisting it at the top 
 to keep it closed, and bake in a slow oven 
 nearly an hour, or until tender all through. Peel 
 them, put them in a deep dish, and brown 
 slightly, basting freely with butter; this will 
 take fifteen minutes more. Season with pepper 
 and salt, and pou* melted butter over the top. 
 
 Boiled Onions. — Peel and blanch 16 small on- 
 ions. Prepare a sauce of i\ oz butter and 2 oz 
 flour in a stew-pan ; pour on it one pint of milk 
 and veal broth, or water boiling. Add to it the 
 onions, with 6 pepper-corns, a bouquet of pars- 
 ley, a blade of mace, and a teaspoonful of salt. 
 A lump of sugar much improves. When tender, 
 remove, strain the sauce, and serve. 
 
 Pickled Onions. — Select the smallest pnes 
 that can be had, and peel off. the outer skin ; 
 they arc best when newly harvested. To a 
 quart of the onions allow a quart of the best 
 white vinegar, a tablespoonful of salt, and an 
 ounce of whole black pepper ; bring these 
 quickly to a boil, take off the scum and throw 
 in the onions ; simmer them for three or four 
 minutes, and when they begin to look clear, 
 - put them into jars and pour the pickle oil 
 them. Any favorite spices can be added to 
 the vinegar. 
 
 Roast Onions. — They should be roasted 
 with all the skin on till tender throughout ; they 
 may be served alone, with only salt and cold 
 butter, or with roast potatoes or beet-roots. 
 
 Stewed Onions. — Strip the outer skin from 
 four or five large Spanish or Bermuda onions, 
 and trim the ends, but without cutting into the 
 vegetable ; arrange them in a sauce-pan of suffi- 
 cient size to contain them all in one layer ; just 
 'c»ver these with good beef or veal gravy, and 
 stew them gently for a couple of hours ; they 
 should be tender quite through, but should not 
 be allowed to fall to pieces. • When common 
 onions are used, they should be first boiled for 
 half an hour in plenty of water, then drained 
 from it, and put into boiling gravy or broth. 
 The savor of this dish is heightened by flour- 
 ing lightly and frying the onions of a pale 
 brown before they are stewed. 
 
 Stuffed Onions. — Choose the largest on- 
 ions ; peel and boil them in plenty of water 
 until done enough. Then take out their in- 
 sides, leaving a few of the outer coats remain- 
 ing. Drain well the portion extracted, and 
 chop it small. Mix this with a. good piece of 
 butter, a few. raw eggs, and bread-crumbs 
 soaked in milk. Stuff with it the hollowed 
 onions. Lay them in a tart-pan which has been 
 previously greased with butter and lined with 
 paper. Bake them, if possible, with fire over 
 as well as under them. 
 
 For sauce, take broth, butter, chopped pars- 
 
 ley, mace, and stir together over the fire in a 
 sauce-pan with the yolks of a few eggs. Pour 
 it hot over the onions when ready to serve. 
 
 OPIUM. — Poison — Symptoms : Excessive 
 drowsiness apt to sink into death. Treatment : 
 If the drug has been swallowed, empty the 
 stomach by the stomach-pump or an emetic of 
 two glasses of hot water, each with a half-tea- 
 spoonful of mustard. Try to rouse the pa- 
 tient, and keep him roused, by shaking, tickling 
 the soles of the feet, etc. Use artificial respira- 
 tion as in Drowning, which see. After vom- 
 iting occurs, strong black coffee should be 
 freely administered from time to time until the 
 patient gets well. 
 
 A drug prepared from the juice of the 
 capsules of the poppy, the white variety of the • 
 latter being generally used. The preparations, 
 from it used in . medicine are various, in- 
 cluding a confection, a plaster, an enema, an 
 extract, a liniment, a pill (commonly called com- 
 pound soap pill), a lead and opium pill (arot 
 matic chalk powdered with opium), laudanum 
 (tincture of opium), compound ipecacuanha 
 powder (Dover's powder), compound kino pow- 
 der, compound powder of opium, compound 
 tincture of camphor (also known as paregoric 
 elixir), opium lozenges, an ammoniated tincture 
 of opium, ointment of galls and opium, and wine 
 of opium. Of course the doses of these vary 
 according to the effect desired to be produced, 
 but supposing it is intended to give, rise to an 
 effect comparable to that produced by a grain 
 of opium (which is an ordinary full dose), they 
 would be as follows : of confection of opium 
 (U. S. Pharmacopceoa), 30 grs ; of the extract, 
 about a grain ; of the liquid extract, 25 drops ; 
 of laudanum, 25 to 30 drops ; of compound tinc- 
 ture of camphor (paregoric elixir), two teaspoon- 
 fuls ; of acetated tincture of opium, 1 5 drops ; 
 of opium wine, about 20 drops ; of chalk and 
 opium powder, 10 to 20 grains ; of compound 
 ipecacuanha powder (known as Dover's Powr 
 der), 10 grains ; of compound kino powder, 5 
 to 1 5 grains ; of compound soap pill,. 4 to 5 
 grains ; of lead and opium pill, 4 grains. 
 
 In order for opium to exercise its free influ- 
 ence it is necessary that it should be absorbed 
 into the blood, but it does not greatly matter 
 how it is introduced, whether by the stomach, 
 by a _ raw surface, or, as is now extensively 
 practised, by sub-cutaneous injections. If in 
 any of these ways an ordinary dose of opium, 
 or of its alkaloid morphine, be introduced it 
 acts as a narcotic and has a surprisingly sooth- 
 ing influence upon pain or nervous excitement. 
 Should a large dose be given the effects are 
 more marked ; sleep of a heavy kind speedily 
 comes on, the breathing is often stertorous, 
 and the pulse is slow. After a poisonous dose, 
 there is a craving for sleep which can hardly be 
 overcome, and sleep if permitted soon passes 
 into complete insensibility and death gradually 
 ensues. 
 
 Opium should rarely be used in any form 
 except under medical advice, then the physi- 
 cian's directions should be rigidly adhered 
 
OPHTHALMIA 
 
 OPOSSUM 
 
 371 
 
 to. The danger of poisoning is not the worst 
 clanger to which the habitual or ignorant user 
 exposes himself. (See Morphine.) 
 
 OPHTHALMIA.— This term is applied to in- 
 flammation of the thin mucous membrane which 
 covers the front of the eyeball and lines the 
 inner surface of the lids. In some forms of 
 ophthalmia, however, there is inflammation of 
 the cornea and of the anterior part of the strong 
 fibrous coat of the eye, called sclerotic. Ophthal- 
 mia is a very frequent affection, presents many 
 forms, and originates from one or more of a 
 great number of local and constitutional causes. 
 Among the principal of these causes are the 
 presence between the lids and the surface of 
 the eye of foreign substances, such as particles 
 of dust, sand, etc ; particles of steel and iron, 
 when impelled with much force, adhere to or 
 are imbedded in the tissue of the cornea or eye- 
 ball, arid so long as they remain keep up inflam- 
 mation ; an inverted eyelash has the same ef- 
 fect ; exposure of the eyes to a strong draught 
 and the prolonged action of a heated atmos- 
 phere are also common causes of opthalmia, as 
 is long-continued exercise of the eyes on min- 
 ute objects, especially under artificial light and 
 in close badly ventilated rooms. Constitutional 
 diseases, such as gout, rheumatism, scrofula, 
 and inherited syphilis, render their subjects 
 liable to attacks of ophthalmia. 
 • Simple or Common Ophthalmia is pro- 
 duced by slight injury or by exposure to a 
 draught. The symptoms are redness of the eye- 
 ball, " watering " of the eye, and a feeling of 
 smarting and stiffness. These in most cases 
 soon pass away after the application of a cool- 
 ing lotion ; but care must be taken to protect 
 the eye both from light and the action of cold. 
 
 Catarrhal Ophthalmia, like catarrh of the 
 nasal passages, is an inflammation of the 
 mucous membrane, attended by the produc- 
 tion of mucous or pus. This form of oph- 
 thalmia is met with in patients attacked by 
 measles, and occurs in some cases of scar- 
 let fever, and of erysipelas. The symptoms re- 
 semble those of simple ophthalmia much aggra- 
 vated. The eyelids feel stiff, and the patient 
 has a feeling as if sand were in the eye ; and 
 the eyeball is of a bright scarlet redness, dis- 
 posed not regularly over the entire surface, but 
 in irregularly-formed patches. There is a dis- 
 charge from the eye, which at first is clear and 
 thin, but afterwards yellow, and thick, and 
 viscid ; during sleep this discharge collects at 
 the edges of the lid and dries there, gluing 
 together the eyelashes. The lids become red 
 and swollen ; the general health gradually be- 
 comes disordered ; and there is headache, fever, 
 and loss of appetite. In ordinary cases the 
 affection generally lasts for ten days or two 
 weeks, but when the inflammation has been 
 allowed to proceed without treatment, it often 
 passes into an obstinate chrohic condition. 
 Where there is not very much local irritation, 
 frequent bathing of the eyes with cold water, 
 and the application of alum lotion (one grain to 
 one ounce of water), or of one or two drops of 
 
 a solution of lunar caustic (one grain to two 
 ounces of distilled water) will generally be 
 found effectual. The application of the lotion 
 should be made thrice (the drops once) daily. 
 When there is severe pain, however, and the 
 eyelids are red and inflamed, a leech may be 
 applied to each temple. The edges of the lids 
 should be anointed every night at bedtime with 
 simple cerate. The patient should be kept on 
 a light diet, and the bowels kept open if neces- 
 sary by administration of cathartics. The eyes 
 should be protected by a dark green shade. 
 
 Purulent Ophthalmia, or Epythalmia, is the 
 most malignant form of the disease. It some- 
 times attacks individuals who have been col- 
 lected together in large numbers under faulty 
 hygienic conditions, and breaks out occasion- 
 ally in large schools of young children. The 
 symptoms in the earlier stages resemble those of 
 catarrhal ophthalmia, but they rapidly increase 
 in severity, and in the course of twenty-four or 
 thirty hours the eyelids become of a deep-red 
 color, and swollen to such an extent that the 
 patient cannot obtain a glimpse of any object, 
 or even tell whether it be day or night, and 
 believes that he is blind. There is acute pain, , 
 which shoots from the eye to the corresponding 
 cheek, forehead, and temple ; and from be- 
 tween the swollen. lids there is a constant dis- 
 charge of thick, purulent fluid, which, if applied 
 even in minute quantity to a healthy eye will 
 cause purulent inflammation. There is also gen- 
 erally considerable constitutional disturbance. 
 The affection, if unchecked by treatment, causes 
 ulceration with perforation of the cornea, and, 
 in some cases, sloughing of the whole of the 
 transparent membrane. In the latter case, 
 there will, of course, be complete loss of vision ;' 
 with slight ulceration even, the sight, though 
 not destroyed, will in most cases be seriously 
 impaired. 
 
 The subjects of purulent ophthalmia are 
 usually pallid and weak, and should not be 
 treated on any lowering system; the strength 
 ought to be kept up by good, but easily digest- 
 ible food. Beer, wine, and' in very bad cases 
 brandy may be given in moderate quantities. 
 The most useful medicinal agents are quinine 
 and opium. The local treatment consists in 
 incising the mass of swollen membrane, and 
 applying some strong astringent, as lunar caus- 
 tic. The eyes are then to be frequently 
 syringed with a solution of alum. Early and 
 skilful medical attendance is very necessary 
 in purulent ophthalmia ; but much also depends 
 upon the nursing. The eyes must be frequently 
 bathed, the face kept clean, and above all great 
 care must be taken to wipe away at once the pur- 
 ulent discharge, as it will communicate the dis- 
 ease to any healthy eye with which it happens 
 to come in contact. The affected eye should 
 be covered by a layer of cotton-wool fixed by 
 a bandage ; this covering should be frequently 
 renewed, and when removed should at once be 
 burnt. 
 
 OPOSSUM.— An animal, about the size of 
 a large cat, which is seldom found in the 
 
372 
 
 ORANGE 
 
 Eastern markets but is much liked and much 
 sought after in the South and South-west. 
 Hunting it is a favorite amusement at the South, 
 especially with the negroes, who are extremely 
 fond of its flesh in the Autumn, when it is fat, 
 tender, and flavored like that of a sucking-pig ; 
 the sport begins after dark, and is prosecuted 
 with the assistance of a few dogs, torches, and 
 axes for felling the trees in which the animal 
 takes refuge. It is in best condition after the 
 first frost has ripened the persimmons, and 
 about that time it is found occasionally in the 
 markets. The full grown opossum is about as 
 large as a ten-pound pig. It should be dressed 
 as soon after having been killed as possible, 
 and never purchased when at all stale. 
 
 Prepare, cook, and serve like Rabbit or 
 Roast Pig. A good stuffing for it is made by 
 pounding the liver and heart with about the 
 same quantity of bacon and mixing with it two 
 or three teaspoonfuls of chopped parsley, a 
 piece of grated nutmeg, salt and pepper, and 
 six small onions fried in butter. 
 
 ORANGE. — There are many varieties of 
 this most delicious, wholesome, and refreshing 
 fruit. The largest and best are from Florida, 
 and sell at the highest prices. The Havana 
 oranges are equal in flavor, but have a thick 
 and rough rind ; the pulp of either is very juicy 
 and delicious. The Maltese oranges have also 
 a very thick and spongy rind, and are some- 
 times almost juiceless. The Sicilian fruit, com- 
 monly called Messina oranges, have a thin 
 rind and a sour taste, but are usually most 
 abundant and cheap. The Florida and West 
 India oranges are in market from October till 
 April, and those from the Mediterranean from 
 January until May, after which periods they 
 lose flavor and become dry and spongy. 
 
 The Seville or bitter orange is of the same 
 variety as the sweet, but it cannot be eaten raw, 
 and is used only in marmalades, candy, etc., 
 and for the same purpose as the lemon. It is 
 not brought to this country to any considerable 
 extent. 
 Essence of Orange-Feel. (See Essence.) 
 Fool (Orange). — Mix the juice of three 
 Seville oranges, three eggs well beaten, a pint 
 of cream, and a little nutmeg and cinnamon ; 
 sweeten to taste. Set the whole over a slow 
 fire, and stir it till it becomes as thick as 
 cream, but do not let it boil ; then pour it into 
 a dish and set it by till cold. This is an ex- 
 cellent dessert dish. , 
 
 Fritters (Orange).— After having stripped the 
 outer rind from the oranges, remove carefully 
 the white inner skin, and in slicing them take 
 out the seed ; dip the slices into batter pre- 
 pared as for ordinary fritters, and fry them in 
 hot lard or butter to a pale brown ; let them be 
 very dry. Serve them heaped high upon a 
 folded napkin, and strew sifted sugar over them. 
 Ice-Cream (Orange). {See Ice-Cream.) 
 Oranges Filled -with Jelly.— This is one of 
 the fanciful dishes which make a. pretty ap- 
 pearance on a supper table, and are acceptable 
 when much variety is desired. Take some very 
 
 fine juicy oranges, and with the point of a 
 small knife cut out from the top of each a round 
 about the size of a shilling ; then with the small 
 end of a tea or egg spoon, empty them entire- 
 ly, taking great care not to break the rinds. 
 
 Oranges Filled with Jelly. 
 
 Throw these into cold water, and make jelly of 
 the juice, which must be- well pressed from the 
 pulp, and strained as clear as possible. Color 
 one-half a fine rose color with prepared cochi- 
 neal, and leave the other very pale ; when it , is 
 nearly cold, drain and wipe the orange rinds, 
 and fill them with alternate stripes of the two 
 jellies ; when they are perfectly cold cut them 
 into quarters, and dispose them tastefully in a 
 dish with a few light branches of myrtle between 
 them. Calf's feet or any other variety of jelly, 
 or different blanc-manges, may be used at choice 
 to fill the rinds; the colors, however, should 
 contrast as much as possible. 
 
 Salad (Orange). — Take off the outer rinds, 
 and then strip away entirely the white inner 
 skin from some fine oranges ; slice them thin, 
 removing the seeds and thick skin of the cores ; 
 strew over them plenty of white sifted sugar, 
 and pour on them a glass of rum or brandy ; 
 when the sugar is dissolved serve the oranges. 
 Powdered sugar candy used instead of sugar is 
 an improvement to this salad ; and the substi- 
 tution of port, sherry, or Madeira for the 
 brandy is often Considered so. 
 
 Syrup (Orange). — Select ripe and thin- 
 skinned oranges ; squeeze the juice through a 
 sieve, and to every pint add a pound and a half 
 of powdered loaf-sugar ; boil it slowly and skim 
 as long as any scum rises ; then take it off, and 
 when it becomes cold, bottle it and secure the 
 corks well. Two tablespoonfuls of this syrup 
 mixed in melted butter make a good sauce for 
 plum or batter pudding. It also imparts a fine 
 flavor, especially to punch; and is so useful 
 and so easily made that no housekeeper should 
 be without it. 
 Tincture of Orange-peel. (See Essence.) 
 Wine (Orange).— To each gallon of water 
 allow three and a half pounds of loaf-sugar; 
 boil them together, and take off the scum. 
 When cold add (for each gallon of water) the 
 juice of twelve or fourteen good oranges, and 
 one-third of the peel cut thin. Let it stand for 
 twenfy-four hours. Then work it with a piece 
 
ORANGEADE 
 
 OXALIS 
 
 373 
 
 of- toast spread with yeast. Let it stand two 
 days, and take out the peel before putting it 
 into the cask. The addition of the juice and 
 rind of three or four lemons is considered by 
 some a great improvement. 
 
 ORANGEADE. — This is made in precisely 
 the same way as lemonade, simply substituting 
 oranges for lemons, and using less sugar. It 
 is very useful in a sick-room, as affording a 
 variety in the beverages of feverish patients. 
 
 ORGANDIE. — A species of muslin or cot- 
 ton fabric extremely light and nearly transpa- 
 rent. It is used only for ladies' dresses, etc. 
 The French is the best. 
 
 ORGEAT. — A beverage made of syrup of 
 almonds mixed with water that has boiled and 
 become cold, in the quantity most agreeable to 
 the palate; a tablespoonful of the syrup in a 
 tumbler of water makes a very agreeable drink. 
 Syrup of almonds may be made thus : — Blanch 
 and pound in a Wedgewood mortar a pound of 
 Jordan almonds and one ounce of bitter 
 almonds ; add a tablespoonful or two of orange- 
 flower water. Mix a pint of rose-water with a 
 pint of clear water, add this to the almonds, 
 and pass the whole through a lawn sieve. 
 Then boil three pints of clarified syrup, and 
 when it boils pour in the almond-mixture and 
 let the whole boil one minute ; when cold, put 
 it into bottles. and cork tightly. To make it 
 quickly for immediate use, pound the. almonds 
 as above ; mix them with a quart of water, one 
 of milk, and one of clarified syrup or capillaire ; 
 .pass through a sieve. 
 
 ORMOLU. — A name given to an alloy of 
 52 parts zinc and 48 copper, -so colored as to 
 represent burnished gold. Furniture orna : 
 mented with it came into fashion in the reign 
 of Louis XV, and until lately attained a prodig- 
 ious popularity. At present it is sought after 
 only by the rich virtuosi. 
 
 ORTOLAN.— The little bird which is called 
 ortolan in this country is commonly known as 
 the snow-bunting, or white snow-bird. It is 
 delicious eating, but bears only a slight resem- 
 blance to the ortolans which are so famous in 
 European gastronomy and which are fattened 
 in great numbers by a peculiar process espe- 
 cially for the table. The season for the Ameri- 
 can ortolan begins in December, but it is much 
 better i.nd fatter in January and February. It 
 may either be broiled or roasted. 
 
 Broiled Ortolans. — Clean and wash thor- 
 oughly in cold water ; spread some butter over 
 them inside and out ; put on a gridiron over a 
 clear fire with the inner side down, and broil 
 till done, turning it over when one side is brown ; 
 when done, season with salt and pepper, and 
 serve on toast. It will take about ten minutes 
 to broil them. 
 
 Roast Ortolans.-Dip some oysters in melted 
 butter and then roll them in bread-crumbs sea- 
 soned with pepper and salt, and put one in each 
 bird after it has been cleansed and washed in 
 cold water. Roast them about twelve minutes 
 before agood fire, basting with butter and water ; 
 dish on toast, and baste freely with melted butter. 
 
 OTTER. — This ariimal is now scarce except 
 in the far north and west, and is seldom offered 
 in the market, especially for food. The flesh, 
 however, is quite good eating and should not be 
 rejected when it can be obtained ; the only ob- 
 jection to it is that it has a somewhat fishy 
 flavor. But this is not rank enough to be 
 disagreeable except in a very old otter. Prepare, 
 cook, and serve in the same way as Rabbit. 
 
 OVERSHOES.— This is perhaps the most 
 common of the numerous terms applied to the 
 india-rubber shoes designed for wearing over 
 the ordinary ones in wet weather. Where the 
 ordinary shoes are of proper stoutness it is 
 best to wear no overshoes at all ; but when 
 these latter are worn they should be worn only 
 out of doors and left off immediately on enter- 
 ing the house. JVever wear overshoes in two 
 widely-different temperatures on the same day. 
 Carelessness in this respect is one of the most 
 fruitful causes of winter colds and their long 
 train of ills. Another objection to overshoes is 
 that if worn long at a time they " draw " the 
 feet to an extent which is often painful and 
 sometimes productive of frost-bite. 
 
 OXALIC ACID. — Poison. — Symptoms : 
 Great distress of the stomach. Treatment : 
 give a tablespoonful or two of pulverized chalk 
 or magnesia, in a little water or milk. If not 
 at hand, give slacked lime, even plaster from 
 the walls., ground fine, will help. Vomiting 
 usually takes place. If it does not, produce it 
 by giving warm water. Do not use the stomach 
 pump or give alkalis. 
 
 An organic acid found present in many 
 plants ; it gives the acidity to sorrel and rhu- 
 barb, hence these plants are used as articles of 
 diet. The oxalic acid of commerce is drawn 
 from these and other plants, and having great 
 cleansing properties is in almost constant use 
 in the household for removing stains from 
 clothing, for cleansing marbles, polishing 
 brass, etc. It is one of the most deadly of 
 poisons if taken in any quantity, and as it bears 
 a close resemblance to Epsom salts care should 
 be taken to have it kept where no< mistake can 
 occur. 
 
 OXALIS. — A beautiful winter and spring 
 flowering bulb belonging to the family of Cape 
 Bulbs. They flourish either in pots in the 
 window or out of doors. The culture is the 
 same as that of Ixia (which see). In pots the 
 soil should be sandy peat and leaf-mould, and 
 the pots should be well drained. 
 
 Among the choice varieties are : 0. Boweana, 
 which should be potted in September ; it pro- 
 duces large clusters of bright red flowers for 
 several months. 0. Carnosa, should be allowed 
 to dry off during the winter and bedded out in 
 summer, when it will bloom profusely (flowers 
 pink) for about four months. O. Flonbunda, 
 should be treated in the same way.- O. Capium 
 (yellow flowers) ; pot in October. O. Deppii, 
 summer-bloomer, lilac-rose flowers ; does well 
 bedded out. 0. Luxula (pink) and O. Luxula 
 alba (white), are very pretty varieties ; pot in 
 September. So are : O. A Iba, Cupea, Elegans 
 
374 
 
 OYSTER 
 
 Elongata, Flabefolia, Hirta, Hirtella, Lesi- 
 andra, Multiflora, Palmata, and Speciosa. 
 The U. Versicolor is the finest of all ; it has 
 flowers white, with yellow eye, and rosy pink 
 or crimson outside. Plant six or eight large 
 bulbs (the largest do not exceed a pea in size) 
 in a five inch pot. The plants are a mass of 
 bloom from January to April. . 
 
 OYSTER. — When spawning, oysters are 
 milky, watery, and poor ; and are unwholesome 
 food. The months of spawning are May, 
 June and July; but they require a month 
 longer to fatten, and are seldom in good con- 
 dition before September. 
 
 Wholesale dealers usually have four quali- 
 ties or sizes of oysters for sale. The best are 
 known as extras', the second best as box, and 
 then follow cullings and bushels. Retail deal- 
 ers usually open them and sell them by the 
 hundred, gallon, or quai;t, in any quantity de- 
 sired. Other dealers make a large business 
 of pickling them for home and foreign con- 
 sumption, and packing them for inland places. 
 
 The largest oysters are not always the Best, 
 especially for eating raw and for stewing; 
 those of medium size are generally preferred 
 by epicures. Nor are those found in clusters 
 as good as the single oysters. Oysters are 
 not good when dead. To ascertain whether 
 they are or not, as soon as opened and when 
 one of the shells is removed, touch the edge 
 of the oyster gently, and, if alive, it will con- 
 tract. 
 
 Broiled Oysters. — Wipe them dry, sprinkle 
 them with salt and pepper, and broil them on 
 a wire gridiron over a clear, hot fire. In dish- 
 ing, put a small piece of butter on each. The 
 oysters are often dredged with flour, or bread- 
 crumbed, after being seasoned ; this forms a 
 crust, and is thought to preserve the juices. 
 
 Catsup (Oyster). — Open one hundred oys- 
 ters and preserve all their liquor; add to' them 
 one pound of anchovies, three pints of white 
 wine, and one lemon sliced with half the peel ; 
 let this boil gently half an hour ; then strain it 
 through muslin, add to it cloves and mace, a 
 quarter of an ounce each, and one grated nut- 
 meg ; let it boil a quarter of an hour more, 
 then add to it two ounces of eschalots. When 
 cold, bottle it with the spice and eschalots. 
 This is rather expensive, but it gives a deli- 
 cious flavor to white gravies and sauces, and 
 is an excellent condiment for cold meats. 
 
 Curried Oysters. — Drain the liquor from a 
 quart of oysters, and put it into a saucepan ; 
 mix a quarter of a pound of butter w,ith two 
 tablespoonfuls of flour, and stir this into the 
 liquor ; add one tablespoonful of curry pow- 
 der. Let the whole come to a boil ; put in the 
 oysters ; boil up once, and serve hot. 
 
 Fried Oysters. — Select the largest and 
 fattest oysters to be had ; place them in a col- 
 ander' and let them drain half an hour, and 
 then wipe them dry ; dip them one by one in 
 beaten egg, and roll in bread crumbs ; fry to a 
 crisp brown in plenty of hot lard. Serve with 
 tomato catsup. The oysters are greatly im- 
 
 proved if dipped a second time in the egg and 
 bread-crumbs after an interval of half an hour. 
 
 Omelette (Oyster).— Chop into small pieces 
 half a dozen large oysters. Throw a pinch of 
 salt upon them and let them stand in their own 
 liquor for half an hour. Beat six eggs, the 
 yolks and whites separately ; the former to a 
 smooth thick paste ; the latter to a stiff froth. 
 Add to the yolks a tablespoonful of rich stock, 
 pepper and salt to taste, and then lightly stir 
 in the whites. 
 
 . Drop into a hot pan a lump of fresh butter 
 the size of a hen's egg. When it is thoroughly 
 melted, and begins to fry, pour in your egg 
 mixture, and add, as quickly as possible, the 
 oysters . Do not stir ; but with a broad-bladed 
 omelette-knife, lift, as the eggs set, the ome- 
 lette from the bottom of the pan, to prevent it 
 from scorching. In six minutes, it will be done. 
 
 Place a hot dish, bottom upwards, over the 
 omelette, and dexterousiy turn the pan over, 
 bringing the omelette with the brown side up- 
 permost upon the dish. Eat without delay. 
 
 Patties (Oyster). — Line some small patty- 
 pans with rich puff-paste, and make covers of 
 the same ; pinch and trim the edges, and bake 
 in a brisk oven. Drain a quart of small oys- 
 ters from their liquor ; put into a sauce-pan an 
 ounce of butter and a te'aspoonful of flour; 
 shake them round over a gentle fire, and let 
 them simmer two or three minutes ; throw in a 
 little salt, pepper, and half a teaspoonful of 
 pounded mace, then add by degrees two or 
 three tablespoonfuls of rich cream ; let these 
 boil, and pour in the strained liquor of the 
 oysters ; next add the oysters and keep at the 
 boiling-point for a couple of minutes. Raise 
 the covers from the patties and fill them with 
 the oysters and their sauce ; replace the covers 
 and serve at once before ,the juice has had 
 time to soak through the crust. 
 
 Another way is to prepare the oysters, etc, 
 as above ; let them jusi come to the boiling- 
 point and fill the patties (not baked) ; then put 
 in a quick oven and bake twenty minutes. 
 
 Pickled Oysters. — Take out the oysters, 
 and for every quart of the liquor add a tea- 
 spoonful of black pepper, a pod of red pepper 
 broken into bits, two blades of mace, a teaspoon- 
 ful of salt, two dozen cloves, three tablespoon- 
 fuls of white wine, and half a -pint of white 
 vinegar. Simmer the oysters gently in this 
 five minntes, then take them out and put them 
 into jars; then boil the pickle, skim it, and 
 pour it over them. Keep them in a dark, cool 
 place, and when a jar is opened use up its con- 
 tents as quickly as possible. Oysters pickled 
 in this way will keep three or fourweeks. 
 
 Pie (Oyster). — I. Line the pie-dish half 
 way up with good pie-crust ; fill the dish with 
 pieces of stale bread, place a cover of paste 
 over this, and bake about fifteen or twenty 
 minutes in a brisk oven. Take off the crust ; 
 have ready some oysters prepared as for pat- 
 ties, fill the pie with them, and put on the 
 crust. Serve at once. 
 
 n. Line a pie-dish (a deep soup-plate will 
 
OYSTER 
 
 OYSTER-PLANT 
 
 375 
 
 answer as well) with a good puff-paste ; lay an 
 extra layer around the edge of the dish, and 
 bake in a brisk oven. When done, fill the dish 
 with oysters ; season with pepper, salt, and an 
 ounce or so of butter ; dust over a little flour, 
 and cover with a thin crust of puff-paste. Bake 
 quickly; when the top crust is done the oysters 
 should be. Serve promptly, as the crust 
 quickly absorbs the gravy. This pie is excel- 
 , lent cold, and and is an admirable dish for pic- 
 nics or for travelling. 
 
 Foulette (Oysters a la). — Prepare a sauce 
 by working together butter and flour, and 
 thinning it with warm chicken broth to the 
 consistency of thick cream. To each {ureen, 
 •add the yolk of an egg, stirred in. Season 
 to taste with salt and lemon juice. Keep this 
 warm. 
 
 Wash the oysters, stew them till the beards 
 curl, in equal parts of any light white wine' and 
 water, remove them and serve in the sauce 
 prepared as above. 
 
 Raw Oysters. — The best way to serve raw 
 oysters is on the " half-shell." Wash the out 
 sides of the oysters ; open them, detaching the 
 flat shell; then detach them from the deep 
 shell, but leave them on it. Serve five or six 
 on a plate with quarter of a lemon in the centre* 
 Eat with salt, pepper and lemon-juice, or vin- 
 egar. , 
 
 In serving them without the shells, the most 
 attractive way is in a dish of ice made by freez- 
 ing water in a tin form shaped like a salad 
 bowL 
 
 Roast Oysters. — Wash and wipe the oysters 
 (in the shell); lay them in a quick oven, on the 
 top of the stove, 6r in the coals ; when they 
 open they are done. Pile in a dish or in a pan 
 and ssnd to table, or take them out and lay 
 them on toast, pouring over all the liquor that 
 accumulates while opening them, with a little 
 butter melted in it, and seasoned to taste. 
 
 Scalloped Oysters. — Separate two quarts 
 of oysters from their liquor; pound very fine 
 eight crisp crackers, or grate a loaf of stale 
 bread butter a deep pie dish, put in a layer 
 of crumbs, and then a layer of oysters, and so 
 on till the dish is filled ; have the top layer of 
 bread-crumbs thicker than the others, and stick 
 bits of butter over it. Pour over it a teacup- 
 ful of the oyster liquor, or oyster liquor and 
 milk mixed in equal quantities. Bake in a 
 moderate oven thirty or forty minutes. Pour 
 in a glass of champagne before cooking, if you 
 care to. 
 
 Steamed Oysters. — Lay some oysters in the 
 shell in some air-tight vessel, placing the upper 
 shell downwards so the liquor will not run out 
 when they open. Set them over a pot of boil- 
 ing water (where they will get the steam), and 
 boil hard for twenty minutes ; if the oysters are 
 open then they are done, if not, steam till they 
 do open. Serve at once and eat hot, with salt 
 and a bit of butter. „ 
 
 Stewed Oysters. — Separte a quark.of oys- 
 ters from their liquor, and set the latter in a 
 sauce-pan over the fire, seasoning with a little 
 
 salt and pepper ; let it just come to a boil, and 
 add a teacupful of milk. Stir together, boil up 
 once, and then put in the oysters, with a large 
 tablespoonful of butter, rubbed smoothly with 
 the same quantity of flour. Stew gently a few 
 minutes : tastes vary regarding the time. Serve 
 at once, with oyster crackers or crisp cream 
 crackers. 
 
 OYSTER-PLANT (Salsify).— A vegetable 
 with a grassy top, and a long, tapering, white 
 root, somewhat like a carrot, which, when 
 cooked, has a flavor very similar to that of the 
 oyster. The tops, when young, are sometimes 
 used as greens, butthe root is the best portion 
 of the plant, and furnishes an excellent dish 
 throughout the winter. In the cultivation of 
 the oyster plant, a good, deep, mellow soil 
 is needed, as the roots extend deep into the 
 ground. The beds should be in an open sit- 
 uation, and the seed sown in the spring in 
 drills about six inches apart and half an inch 
 deep ; after planting, smooth the bed nicely 
 with the back of the spade or with a light roller. 
 On coming up, if the plants are too thick, they 
 should be thinned to three or four inches in- 
 tervals. In the autumn, when the roots are 
 dug, let them be exposed to the air for a few 
 hours, and then pack them separately in dry 
 sand, whence they may be taken for use during 
 the winter. Ass sold in the markets they are 
 usually bound up in bundles of half a dozen 
 roots together. 
 
 Boiled Oyster-plant. — Wash the roots, 
 scrape off the outside skin, and throw them 
 immediately into cold water to prevent them 
 from turning black : cut them into lengths of 
 three or four inches, and when all are ready 
 put them into plenty of boiling water, with a 
 little salt, a small bit of butter, and a couple of 
 tablespoonfuls of white vinegar or the juice of 
 a lemon ; they will be done in from three-quar- 
 ters of an hour to an hour. Try them with a 
 fork, and when perfectly tender, drain, and 
 serve them with melted butter, or with rich 
 brown gravy. 
 
 Fried Oyster-plant. — Boil the roots tender, 
 as directed above, drain, and then press them 
 lightly in a soft cloth ; throw them into a tol- 
 erably thick batter ; take the pieces out sepa- 
 rately and fry them in plenty of hot lard to a 
 light brown ; then place in a colander to drain; 
 dish, sprinkle fine salt over them, and send to 
 table hot. 
 
 Or, after boiling, mash the roots to a smooth 
 paste, make them into round cakes, dip them 
 in beaten egg and then in bread-crumbs, and 
 fry as before. 
 
 Stewed Oyster-plant. — Scrape the roots, 
 and cut them into pieces one inch long ; put 
 these into a sauce-pan with hot water enough 
 to ; cover them, and stew till quite tender; turn 
 off nearly all the water, add a teacupful of milk, 
 and stew ten minutes after it begins to boil ; 
 cut a tablespoonful of butter into bits, roll 
 them in flour, and add them to the stew ; pep- 
 per and salt to taste ; then boil up once, and 
 serve hot. 
 
376 
 
 PAEONY 
 
 PAINTING 
 
 PiEONY. The familiar name of a num- 
 ber of species of highly ornamental garden 
 plants, which blossom through several weeks of 
 the early part of the floral season. The paeo- 
 nies are divided into two groups, those which 
 are herbaceous and those which are shrubby; 
 but the woody stems of the latter (commonly 
 called Tree Paeonies) are of a herbaceous 
 character, with very large pith. The several 
 sorts may be cultivated in the open air, cover- 
 ing the plants in winter in the colder latitudes, 
 and where heavy snows might break the 
 branches, with a perforated barrel, cask, or 
 box, a method that secures the flowering for 
 the next season, which sometimes fails. In 
 pot culture, the chief point is not to allow the 
 plants to start suddenly into growth and push 
 their flower-buds immaturely. If kept in the 
 shady part of the greenhouse or conservatory, 
 and not too near the window in the parlor 
 the display of flowers will be longer pre-' 
 served. The best soil for them is a good loam 
 mixed with a little, leaf mould ; and in the gar- 
 den a good loamy soil, with occasional prunings 
 of the plants, will be found the best mode of 
 cultivation. The pieony is easily propagated 
 by division of the roots and by seeds ; and cut- 
 tings may be taken in August or September 
 (with a portion of the old wood attached). In 
 selecting the seed for sowing, the smaller ones 
 in the capsules are the best. 
 
 Herbaceous paeonies. — The common red 
 paeony used to be found in every garden, its 
 large and brilliant red flowers rendering it very 
 conspicuous, and delighting all lovers of 'gorge- 
 ous colorings. It is only a few years since the 
 white variety was introduced and shortly after- 
 wards ihp pink ; now over a hundred distinct 
 varieties are given in the catalogues. Among 
 the choicest of them are the following: — Alba 
 Plenaia, double flower, white ; Albicans Plena, 
 rosy pink ; Ama$ilis, outer petal rose color, 
 inner ones creamy white ; Baron Rothschild, 
 pale rose ; Duchesse de JVemdurs, rose lilac ; 
 Duchesse d' 'Orleans, outer petals violet-rose, 
 centre, salmon-buff; Festiva, white shaded to 
 carmine in the centre ; Maidens Blush, bright 
 pink ; Pompadoura, dark crimson ; Pomponia, 
 purplish pink, salmon centre ; Pattsia, purplish 
 crimson ; Queen Victoria, rose ; Rubra Striata, 
 richest rosy crimson; Tenuifolia, funnel- 
 shaped leaves, flowers deep crimson ; Virgin- 
 ialis, pure white ; Whitteyi, very fragrant, white 
 with yellow centre. 
 
 Tree Paeonies. — There are many varieties 
 of these, but after the poppy-flowered and the 
 double blush they differ but little. They bloom 
 in May and are always ornamental. Elizabeth 
 and Rot Leopold are magnificent varieties. 
 
 PAINT. (To Clean.) Scour with a soft 
 
 brush, using warm (but not hot) soap-suds ; 
 wash the soap off immediately with old flannel 
 dipped in clear water, and wipe dry with a linen 
 cloth. The entire process should be gone 
 through with quickly, so that the water will not 
 dry upon and streak the paint. (See Clean- 
 ing.) 
 
 To Remove Paint. — Apply either spirits of 
 turpentine or benzine, with a piece of woollen 
 cloth ; the turpentine may afterwards be gotten 
 rid of by continuing the friction with a Clean 
 piece of cloth, or, if necessary, follow it up 
 with soap and water or spirits of wine. When 
 paint is suffered to get hard and dry, it is very 
 difficult to get rid of it entirely, but by perse- 
 verance with either of the above solvents it 
 may generally be removed. 
 
 PAINTING. — Painting as applied to house- 
 building consists in the application to woods 
 and other materials of artificial colors com- 
 pounded with oil, oil and turpentine, or water. 
 It is founded upon the power possessed by oil 
 and varnishes and white lead, of preventing the 
 injurious action of the atmosphere upon wood, 
 iron, stucco, and even stone, while at the same 
 time it is capable of considerable decorative 
 effect. 
 
 In painting woods, especially pine or deal, 
 the knots must first be killed ; otherwise they 
 are constantly giving out turpentine, and thus 
 destroying the effect of the paint: The com- 
 position for this purpose is made with red and 
 white lead, ground fine with water on,a stone, 
 and mixed with warm double glue size ; it 
 should be brushed on the knots while warm. 
 A second coat of white lead ground in oil with 
 the addition of a dryer, as red lead or litharge 
 (one quarter as much of the dryer as of the 
 white lead) will generally be necessary unless 
 the wood has been thoroughly seasoned. This 
 should be allowed to become quite dry, and 
 then should be rubbed down with pumice- 
 stone. After this knotting is completed, the 
 next process is to prime. The paint for this 
 is composed chiefly of white lead mixed with a 
 very small quantity of red lead in raw linseed 
 oil; it should be laid on very thin, so that a 
 pound ought to cover eighteen or twenty square 
 yards. Another coat is generally laid on after- 
 wards still thinner than the first ; and in this 
 condition the work is said to be primed and 
 one coat, ready for painting, which will require 
 two coats more. All the nail-holes and other 
 irregularities should now be filled up with put- 
 ty, and' the whole surface brought to the de- 
 sired condition of smoothness. After this a 
 regular coat of paint of the intended color is 
 laid on, and in a day or two subsequently the 
 
PALSY 
 
 PAPER-WARE 
 
 377 
 
 finishing one. When a large proportion of 
 turpentine is used in this last coat, the paint 
 looks dull and has a delicate bloom ; this is 
 called flatting. 
 
 The colors and combinations of colors pos- 
 sible in painting are practically innumerable, 
 and, with the methods of preparing them, consti- 
 tutetoo large a subject to be entered upon here. 
 (A few of those most commonly employed are 
 given under Pigments). Those processes, a 
 knowledge of which can probably be utilized 
 in the household, are treated of in their proper 
 places.* {See Kalsomining, Staining, Var- 
 nish, and Whitewash.) 
 
 The best time for' painting the exterior of 
 buildings is late in the autumn or during the 
 winter. Paint then applied will endure twice as 
 long as when applied in early summer, or in 
 hot weather. In the former it dries slowly and 
 becomes hard, like a glazed surface, not easily 
 affected afterwards by the weather, or worn off 
 by the beating of storms. But in very hot 
 weather the oil in the paint soaks into the wood 
 at once, as into a sponge, leaving the lead near- 
 ly dry, and nearly ready to crumble oft'. This 
 last difficulty, however, may be guarded against, 
 though at an increased expense, by first going 
 over, the surface with raw oil. By painting in 
 cold weather another serious objection to paint- 
 ing in summer may be avoided, namely, the 
 collection of small flies on the fresh paint. 
 
 Measurement of Painter's Work. — When 
 this kind of work is not done by the job it is 
 done by measurement. In the latter case, the 
 work is always measured by the yard super- 
 . ficial, and the dimensions are taken in yards, 
 inches, and tenths. Every part passed over 
 by the brush is measured, consequently the di- 
 mensions must be taken in a line that girts over 
 the moulding, etc. Ornamental and carved 
 work are charged extra. 
 
 PALSY. {See Paralysis.) 
 
 PANADA. — This is excellent for the sick- 
 room. Break into a sauce-pan a piece of bread 
 a little larger than an egg ; cover it with water, 
 or milk and water; boil five minutes, stir- 
 ring all the while. Then add a saltspoonful of 
 salt, one dunce of butter, and a couple of raw 
 egg-yolks. Stir well together, and serve in a 
 bowl. 
 
 Chicken Panada. — Make according to above 
 receipt, reducing the quantity of bread, and 
 substituting for it the white meat of chicken 
 minced very fine. The egg-yolks may be 
 omitted or not. 
 
 Cracker Panada.— Split some Boston crack- 
 ers, and pile them in abowf in layers, sprink- 
 ling sugar and a little salt over each ; cover 
 with boiling water, put a close top over the 
 bowl, and set in a warm place where it may 
 steep' about an hour. Eat from the bowl with 
 sugar, and flavor with a little nutmeg. 
 
 * How io paint (ftew York, S. R. Wells), is an' excellent 
 littlo manual in, which a practical fainter fives all the instruc- 
 tion on the various branches cf the art that an amateur can 
 apply. ■■■ • ' , . ■ 
 
 PANCAKES.— Commonly used for.dessert; 
 made by frying a thin batter in large cakes. 
 They are buttered and served hot; sometimes 
 spread with raspberry jam; in either case they, 
 are rolled and sifted with powdered sugar. 
 
 For Dessert. — Mix a pint of flour with half 
 a pint of milk and half a teaspoonful of salt ; 
 add four eggs, and beat until very light ; add 
 gradually a pint of milk ; grease a small frying- 
 pan, and put in some two or three spoonfuls 
 — barely enough to cover the pan. When 
 done, roll each one separately, and place across 
 a platter, kept hot in the mouth of the oven; 
 send to the table when the platter is covered, 
 with a little butter over the whole. Have an- 
 other plate ready to follow the first ; serve with 
 plain butter, sugar, and cinnamon. {See Buck- 
 wheat Cakes and Slap-jacks.) 
 
 Apple Pancak.es. — Make a batter as for - 
 common pancakes, adding to it a few apples, 
 peeled, cored, and chopped very fine ; these 
 must be stirred up in the batter each time a 
 pancake is taken from it. Apple renders the 
 pancakes light and- delicate; but too much 
 makes them fall to pieces in frying. 
 
 German Pancakes. — Beat half a pound of 
 butter to a cream ; mix with it half a pound of 
 flour, half a pound of sugar, the yolks of twelve 
 eggs, and a pint of lukewarm cream ; beat the 
 whites of the eggs to a stiff froth, and add 
 them, together with a little powdered cinnamon 
 and lemon-peel chopped very fine. Fry the 
 pancakes on one side only, and place them in a 
 pile, one above the other, so as to form a cake> 
 sugar and cinnamon being strewn between each 
 layer. The pile should be cut downwards like 
 a cake, and served with wine or jelly sauce. 
 
 PANSY. — Also called Heartsease and Garr 
 den Violet. This flower is a universal favorite, 
 and a garden is seldom found in which it does 
 not fill some quiet, shady spot with its rich, 
 velvety blossoms. It is a perennial — that is, it 
 dies down every year when nipped by the frost 
 and springs up again in the spring from the old 
 roots or from seifrsown seeds. The spot se- 
 lected for a pansy bed — the plants are too small 
 to plant separately — should be shady, or at 
 least protected from the noonday sun ; and the 
 soil should be rich and mouldy. Pansies are 
 gross feeders, and can scarcely be manured too 
 strongly ; they will bloom better if watered at 
 least once a week during the summer with a 
 tablespoonful of guano dissolved in a gallon of 
 water. Water should also be given them very 
 freely every day. Pansies can be obtained of 
 every color, from the deepest purple and bright- 
 est yellow to the faintest buff, and when grouped 
 have a very pretty effect. They may be grown 
 from seeds by starting them in pots early in the 
 spring, and afterward transplanting them to the 
 garden ; but the easier way is to procure the 
 plants of the florist already in growth. 
 
 PAPER-WARE. — Under the name of Jap- 
 anese paper-ware, a species of household uten- 
 sils have been recently introduced, embracing 
 tea-trays, waiters, pans, pitchers, bowls, slop- 
 buckets, churns, etc., etc. They are made of 
 
378 
 
 PAPER-HANGINGS 
 
 compressed paper, glazed on the surface so as 
 to resemble earthenware (how much better it 
 would be if decorated according to its own 
 character, instead of being made a poor imi- 
 tation of anything !), and are low-priced and 
 light, and said to be water-tight and durable. 
 
 PAPER-HANGINGS Of all wall-cover- 
 ings, paper-hangings are the most popular, and 
 are used everywhere. The styles and qualities 
 are numberless, the best being French impor- 
 tations, though the American papers are very 
 nearly as good, and somewhat cheaper in the 
 same grades. The artistic principles upon 
 which wall-papers should be selected are point- 
 ed out in the article on Decoration. The 
 more complicated the colors, the more expen- 
 sive is the pattern, each color requiring a separ- 
 ate impression. For the more expensive papers 
 a lining paper is required, especially for crim- 
 sons. In choosing papers, when economy is an 
 object, short patterns should always be selected, 
 as they match with much less waste than longer 
 ones ; or, better still, plain neutral tints. Avoid 
 green papers, as they are frequently colored 
 with Paris green, an arsenical pigment, which 
 is poisonous. The paper is manufactured of 
 various widths, though twenty-one inches is the 
 most common, and is sold by the piece or roll 
 of twelve yards. The French papers are only 
 eighteen inches wide. 
 
 Measuring. Measure the circumference of 
 the room, multiply the feet by twelve, and di- 
 vide by the number of inches in the width 
 of the paper ; this will give the number of 
 breadths ; then take the height of the room in 
 feet, measuring from the cornice to the base- 
 board, and allowing for the matching of the 
 pattern ; multiply this by the number of breadths, 
 and divide by thirty-six. n. Multiply the cir- 
 cumference of the room in feet by the height 
 in feet, and divide the result by three times the 
 width of the paper in inches. Either way will 
 give the number of pieces that would be re- 
 quired if there were no windows, doors, or 
 mantel-piece. Deduct for these in their pro- 
 portion. 
 
 The price of paper-hangings is from twelve 
 cents to three dollars ^tr piece j and of border- 
 ings, from three to thirty cents a yard. An 
 excellent American satin paper can be had at 
 one dollar per piece. 
 
 Paper-Hanging. — The first step in hang- 
 ing paper is to have the wall well cleaned, 
 the old paper or whitewash being scraped off, 
 and all cracks filled with plaster of Paris and 
 allowed time to dry. Then a sizing, made by 
 adding eight ounces of dissolved glue to an or- 
 dinary pailful of hot water, should be applied to 
 the wall with a whitewash brush, particular care 
 being taken to touch every part, especially the top 
 and bottom. Allow it to dry a little ; then with 
 a sharp pair of scissors cut the blank strip 
 •from the left side of the paper, the blank strip 
 on the other side forming the lap ; or, if heavy 
 flocked paper, both edges should be cut and 
 the paper put on the wall without overlapping. 
 Next, having cut the paper of the required 
 
 PARAFFINE 
 
 length, lay it face downward on a table or 
 board, and apply the paste (made as below) with 
 a paste^brush or common whitewash brush ; 
 spreading it evenly, and as quickly as possible. 
 Then place it in position on the wall, beginning 
 to press it gently down to the same with a damp 
 cloth, at the top, following down until the bot- 
 tom is reached. Continue in this manner, 
 being careful to match the figures, until' the 
 whole is covered ; then cut out the border and 
 paste it on, and the work is complete. It is 
 usual to have the strips of paper a little longer 
 than is necessary, so that they can be cut oft 
 neatly at the' base-board after they are put on, 
 as the baseboard is not always straight or par- 
 allel with the ceiling. 
 
 Paste for Faper-Hanginp. — For a room 
 which will require eight or nyie pieces of paper, 
 four pounds of flour will be sufficient. This 
 should be beaten to a stiff batter with clear 
 cold water. Then, having a vessel full of boil- 
 ing water at hand, and a vessel containing the 
 batter, large enough to contain two pails full, 
 pour the boiling water upon the batter, stirring 
 it briskly, and it will be observed that the bat- 
 ter will swell and its white color change to a 
 yellowish hue. When this occurs, stop pouring 
 in the boiling water, and a fine smooth paste 
 will be found, suitable for any description of 
 paper hanging. Some persons add alum to the 
 paste, others resin, but it will be found that the 
 scalded flour will stick as well, and no injury 
 can occur to the paper, as is frequently the 
 case when using flocked paper-hangings, with 
 alum or resin in the paste. Another method of 
 making paste, but not as certain of good re- 
 sults, is to mix the flour with cold water to the 
 consistency of milk, and heat it to the boiling 
 point over a slow fire v 
 
 PAPIER MACHB. — As its name implies, 
 this consists of paper mashed and softened and 
 mixed with gum ; it is pressed into certain 
 forms and covered with an ornamental surface. 
 It makes excellent and very pretty tea-boards, 
 trays, etc., and was formerly much used in the 
 manufacture of household ornaments, such as 
 cornices, picture-frames, and the like. But in 
 most of the articles of furniture, which are now 
 sold under this name, the foundation, instead 
 of being of papier machi, is of wood, as for in- 
 stance chairs, tables, etc. Paper would not be 
 strong enough for such articles, and hence is 
 not available; butJt is absurd to call them 
 papier machi. The surface of fat. papier machi 
 is generally covered with a thick black varnish, 
 in which are embedded pieces, of mother-of- 
 pearl : and when the whole is^ thoroughly hard 
 and dry, it is rubbed until the pearly surface 
 appears, after which it is painted or tinted in a 
 fanciful manner. On the whole, the rapid sub- 
 stitution of other decorative materials for papier 
 machi is not to be regretted. Although occa- 
 sionally a piece has been found in good taste, 
 such has not been the rule. 
 
 PARAFFINE — A waxy substance, obtain- 
 ed by the distillation at a low temperature of 
 coal-tar, peat, petroleum, and other similar sub- 
 
PARALYSIS 
 
 379 
 
 stances. Its most abundant source is Bog- 
 head coal, from which it is now extracted in 
 enormous quantities for the manufacture of 
 candles, which are superior in every way to 
 those made of the finest wax or the best stear- 
 ine. 
 
 The term is also applied to an oil which is 
 one of the products of the distillation, and 
 which is used to some extent for burning in 
 lamps. It is a very dangerous source of illumi- 
 nation. 
 
 PARALYSIS. — This term is generally used 
 to signify a loss of motion in some part of the 
 body ; but as the nerves supplying most parts 
 of the body are of a mixed character — that is 
 motor and sensory — the idea usually conveyed 
 implies also a loss of sensation. Paralysis, 
 may, however, be motor or sensory, or both. 
 Moreover, it may be complete when there is a 
 total loss of power and sensation, or partial, 
 when these are partly, not wholly, lost. Some- 
 times the word partial is used to imply that 
 only certain parts of the body are affected, but 
 for this purpose the term local seems prefera- 
 ble. General paralysis implies that the whole 
 body is affected, but the term " general paralysis 
 oi the insane " expresses one particular form of 
 malady which is an accompaniment of insanity. 
 The two most common forms of paralysis, and 
 the only ones which it is worth while to treat of 
 specially in a book of domestic medicine, are 
 hemiplegia and paraplegia. Hemiplegia is that 
 form of paralysis which affects one lateral 
 half of the body without the other side being 
 affected : hence hemiplegia is right or left. 
 Paraplegia on the other hand means paralysis 
 of the lower half of the body ; but there is no 
 right or left paraplegia — it must affect both 
 sides, if not quite equally, at all events to some 
 extent. 
 
 Hemiplegia. — This is much the most com- 
 mon form of paralysis. In most cases it is 
 produced by an injury to one side of the brain, 
 and then if the right side of the brain is in- 
 jured, the left side of the body is affected and 
 vice versa. But all forms of hemiplegia do 1 
 not'depend on brain mischief — some arise frpm 
 injury to the spinal cord, affecting only one 
 side of it ; and so we may have cerebral or 
 brain hemiplegia, and spinal hemiplegia. Any 
 influence which interferes with the due supply 
 of blood to a certain area of the brain will 
 cause hemiplegia : softening, cerebral hemor- 
 rhage, a clot of fibrine obstructing the vessels, 
 disease of the coats of the vessels from fatty 
 change and epileptic attacks will cause this 
 form of paralysis. An ordinary attack of apo- 
 plexy, when the patient has recovered from the 
 shock, leaves the individual in this state ; it is, 
 fn short, a symptom of mischief in the brain, 
 and not the disease itself. Hemiplegia may 
 come on suddenly without any warning or in- 
 sensibility, as when it is caused by a very small 
 clot ; more generally the two symptoms are 
 present, and when sensibility returns the pa- 
 tient finds that he has lost the use of his arm 
 and leg. Sometimes there is stiffness or rigidity 
 
 of the arm and leg as well as loss of power, 
 and this seems to depend on the nature of the 
 injury to the brain ; in most cases, however, 
 the limbs lie useless, flaccid, and, if raised up, 
 drop at once when left unsupported. 
 
 Treatment. — This is, of course, a disease in 
 which it is necessary to have the best medical 
 advice. When the patient has recovered some- 
 what from the first shock, friction may be ap- 
 plied to the extremities, or a galvanic current, 
 or rubbing with rough towels after a stream of 
 cold water has been applied ; this should not 
 be done until three or four weeks after the 
 disease has begun, and then only when the pa- 
 tient is in a fit state for it. Improvement may 
 be known by the patient being able to perform 
 simple movements, or raise the limb a short 
 distance from the side ; but for many weeks or 
 months the strength of that side will be much 
 impaired, and even in favorable cases complete 
 restoration can hardly be expected; In every 
 case the treatment and chance of recovery de- 
 pend upon the nature of the original injury. 
 
 Paraplegia. — This denotes loss of power, as 
 we have said, over the lower extremities and 
 lower half of the body, and is always depend- 
 ent upon some change in the nervous system, 
 and generally some disease in the spinal cord. 
 The causes are. : inflammation of the spinal cord 
 or its membranes ; cancer of the cord, or any 
 other tumor pressing upon it or growing into 
 its substance ; fracture or dislocation of the 
 bones forming the spinal column ; a wound of 
 the spine ; and hemorrhage into or softening 
 of the spinal cord. It may also come on in 
 cases of hysteria without there being any true 
 paralysis at all. The symptoms are in most 
 cases tingling and numbness of the legs an$ 
 feet, with occasional twitchings, followed by loss 
 of the power of moving them; sensation is 
 generally interfered with but not wholly gone. 
 If the paralysis be due to an accident it may 
 appear at once ; if to cancer or a tumor, the 
 symptoms may come on gradually ; if to inflam- 
 mation, the paralysis may come on in a very 
 few days, and often terminates fatally from its 
 extending upwards and involving vital parts. 
 In most cases -the bladder is also paralysed, so 
 that there is retention of urine, which con- 
 stantly dribbles away. The patient generally 
 loses power over his bowels, and the stools 
 pass away unconsciously. If the affection 
 spreads upwards the abdominal and intercostal 
 muscles become involved, and there is great 
 distress in breathing ; presently the arms are 
 paralyzed and the patient dies of suffocation, 
 as he cannot expand his chest. This happens 
 chiefly in .inflammatory cases, while if the pa- 
 ralysis be due to other causes, the parts affected 
 will be below the seat of injury and the sufferer 
 may go on for months and even years — though 
 in most cases he is an invalid and can hardly 
 help himself about at all. Those cases which 
 arise from a syphilitic state of the constitution 
 may generally be much benefited, if not cured, 
 by the use of iodide of potassium. The dan- 
 ger of paraplegia depends upon the cause. Any 
 
380 
 
 PARALYSIS 
 
 fracture or dislocation of the spine is always 
 serious, but even then life may be prolonged 
 for months ; as a rule the higher the injury the 
 greater the danger. A tumor of the cord will 
 gradually make its way onwards and finally 
 kill. Inflammation of the cord is generally fatal 
 within a week or a fortnight ; otherwise a slow 
 recovery may be looked for. In hysterical 
 cases, the patient is generally of the female 
 sex, very emotional and excitable in her nature, 
 and not unfrequently the subject of deep re- 
 ligious impressions. . There is no true disease 
 of the spinal cord, but the patient will not or 
 cannot exercise her will to move the limbs. 
 
 Treatment. — In all cases of paraplegia, the 
 patient should lie on a water-bed, if possible, 
 so as to prevent the formation of bed-sores, 
 which are very liable to form in this disease. 
 Great cleanliness must be. observed, and any: 
 excreta removed when passed. A draw,-sheet 
 must be placed beneath the patient, and re-, 
 moved when required. The urine must be 
 drawn off by a catheter, at least twice a day, if 
 the patient cannot pass it, or if it dribbles 
 away ; often, too, it is a good thing to wash the 
 bladder out night and morning with warm 
 water. The feet should be kept warm in hot 
 flannels, but the heat must not be too great, or 
 the feet are very liable to blister in this affec- 
 tion. The diet must be light and nourishing, 
 and modified to suit the patient's palate in long 
 standing cases. No bleeding must be used ; 
 no mercury is to be given, except in cases of a 
 syphilitic origin, and not always then ; no 
 blisters need be applied, as they do no good. 
 For acute, cases, an ice-bag may be laid along 
 the spine, and this gives relief sometimes. In 
 chronic cases, when the paralysis is made out 
 clearly to be incurable, the only thing one can 
 do is to make the rest of life as easy as possi- 
 ble for the patient. In hysterical cases, treat- 
 ment is of much avail. It is too common for 
 people to look upon a case of hysteria as 
 synonymous with a case of shamming ; but 
 this is a totally wrong view. It is very com- 
 mon among both sexes, and especially amongst' 
 young women, to find cases in which the emo- 
 tional faculties seem developed' out of propor- 
 tion to the intellectual ones ; such people are 
 what are ordinarily called of a nervous and 
 excitable temperament ; they often indulge 
 in emotional excitement, and this often as-- 
 sumes a religious aspect, varying in its devel- 
 opment according to the people who associated 
 with the patient in ordinary life. Intense men- 
 tal worry, great grief, loss of a relation, and 
 numerous other causes tend to produce an 
 excitement of the emotional faculties, while at 
 the same' time they are not duly balanced by a 
 well-taught intellect ; this is what is meant by 
 "giving way to the feelings." In some cases, 
 this goes on to such a degree that the will is 
 not exerted by the patient, and cannot be ex- 
 erted unless some strong stimulant, as elec- 
 tricity, etc., is given to the nervous system. At 
 one time, the voice is lost, or an arm is.pals.ied ; 
 in another case the leg is paralyzed, and.it is 
 
 PARROTS 
 
 put down often as< hip-joint disease. And these 
 cases do not occur because the patient won't 
 use the limb ; it is because she cannot, unless 
 you apply a shock. The best treatment for 
 such cases is not to oppose their views, nor, on 
 the other hand, sympathize with them too 
 much. Daily reading some sensible book, re- 
 moving all trashy novels, trying to engage 
 the mind on some amusing topic, avoiding all 
 excitement, and some light occupation, as sew- 
 ing, knitting, or wool work, will be most likely 
 to do good. Cold bathing, electricity for a 
 short time every morning, and firm but kind 
 dicipline, will promote a cure. 
 
 Palsy. — Sometimes called ■" shaking palsy " 
 (Paralysis Agitaris). It consists in a want of 
 power i of using the muscles, and also of keep- 
 ing them at rest. The shaking commonly be-, 
 gins by affecting the hands ana arms, but later 
 it may affect any part of the trunk or limbs. 
 Very often the head is affected ; later it ex- 
 tends even to the jaws. This agitation is in- 
 creased by any mental effort, especially to call 
 into play the muscles affected. The disease 
 is progressive, and by-and-by the entire body 
 becomes affected, so that the patient can hardly 
 walk, being always disposed to run. All this 
 time the faculties are unimpaired, and the pa- 
 tient is acutely sensible of his misfortunesj 
 which often sadly interferes with his occupa- 
 tion. His bodily powers become impaired after 
 a time, from the inability to sleep or take food 
 in comfort, on account of the incessant shakr 
 ing. These cases commonly occur in men ad- , 
 vanced in life, and in them little benefit is to I 
 be hoped for ; but it may occur earlier, and 
 then it can be alleviated, if not cured, by the 
 judicious use of strychnine, iron, and galvan- 
 ism, especially of the continuous current. 
 
 PAREGORIC ELIXIR.-Poison, if in very 
 large doses. Symptoms, sleepiness. Treat- 
 ment, same as in opium, which see. The com- 
 pound tincture of camphor ; a popular medicine, 
 used as an anodyne and antispasmodic ; it allays 
 cough in cases of asthma and catarrh, and re- 
 lieves, slight pain in the stomach and bowels. 
 It is often given to children under the belief ' 
 or pretence that it contains no opium, but the 
 modern paregoric elixir contains one grain of 
 opium in each half ounce of the elixir, and is 
 therefore unfit for indiscriminate domestic use. 
 The practice, once common, but now happily 
 dying out, of giving it to infants as. an ano- 
 dyne, is a most dangerous one. A teaspoon- 
 ful of paregoric is the full dose for an adult. 
 
 PARLOR. {See Furniture.) 
 
 PARQUETRY.— Inlaid woodwork in geo- 
 metric patterns, generally composed of two 
 different tints, and generally used for floors. 
 As formerly made, this was rather expensive 
 decoration, but in the modern form of wood 
 carpeting, etc., it is economical and can be 
 made very tasteful and pretty. (See Floors.) 
 PARROTS. — The parrot familv comprise six 
 divisions ; the principal are the Macaw, which 
 includes the cockatoos and the toucan ; the Par- 
 rots, including the paroquet ; and the Lories. ., 
 
PARROTS 
 
 381 
 
 The Macaws are distinguished from the true 
 parrots by having the cheeks bare of feathers, 
 and the tail very long. They are extremely 
 graceful in form and motion, have rich plum- 
 age, are lively and very noisy, occupying a 
 great part of their time in discordant screech- 
 ing. In the hall or drawing-room they are ex- 
 tremely ornamental, from the beautiful metallic 
 reflections which play over their plumage. The 
 macaws are mostly natives of tropical South 
 America, where they nestle in decayed trees, 
 which some specially excavate, as do our wood- 
 peckers. The food of the macaws is chiefly 
 dry seeds, or the fruit of the palm, and in the 
 coffee-growing lands they eat coffee-berries ; but 
 here, in confinement, we must nourish them 
 differently. The red and yellow macaw must 
 have white bread soaked in milk, and mois- 
 tened biscuit ; it is injured by meat,' pastry or 
 sweetmeats. It has admirable powers of articu- 
 lation, while the blue and yellow macaw imitates 
 the mewing of cats, barking of dogs, bleating of 
 sheep, etc., with great facility and accuracy. 
 The great green macaw — of a beautiful bright 
 grass-green, diversified with blue and red, and 
 shaded with black or deep blue — is valued for 
 its variety, as well as for its beautiful plumage 
 and exceedingly docile and amiable temper ; it 
 will repeat almost any lesson immediately, call 
 persons whom it is accustomed to see by their 
 several names, and is fond of children — as 
 the other macaws are not. 
 
 The Cockatoos may be recognized by the 
 beautiful crest of feathers on the head. The 
 name is derived from the loud and distinct call- 
 note of some of the species, sounding like 
 " Cock-a-too," very distinctly uttered. These 
 birds come from Australia and the Indian isles ; 
 they live on seeds and fruits, and can crack the 
 stones of the hardest fruits ; their color is 
 mostly white, tinged with rose-red or sulphur- 
 yellow ; they are not capable of speaking more 
 than " cock-a-too." The great white cockatoo 
 should have a wire bell-shaped cage, or be 
 chained to a perch in the open air, if the 
 weather be warm. Feed it with all kinds of 
 nuts, mealy seeds, and bread and milk. The 
 sulphur-crested cockatoo is a most agreeable 
 pet — playful, jocular and affectionate. The 
 great red-crested cockatoo is the largest and 
 handsomest of the species. Some of the 
 feathers of its crest are six inches long, of a 
 rich orange color at the base. This is not so 
 gentle a bird as the more common cockatoo. It 
 has a loud, trumpet-like voice, with which it 
 shrieks out its own name, and calls " Der- 
 deney, " clapping its wings the while like a 
 cock, whose crow, as well as the cluck of the 
 lien, and the various cries of different animals, 
 it readily imitates. It is not a delicate • bird, 
 and may be easily reared and kept. 
 
 The Toucans are known at once by their 
 enormous bills, which are curved and hooked, 
 and toothed at the edges, and are thus formid- 
 able weapons. In their native haunts in Guiana 
 and Brazil they go in little flocks of from six to 
 ten ; and, although heavy fliers, will reach the 
 
 tallest forest trees, where they are fond of 
 perching. They will eat almost anything. Their 
 mode of eating solid food is very peculiar — 
 when the morsel is presented they take it on 
 the point of the bill, throw it upwards, and then 
 catch it in the open mouth so dexterously that 
 it goes at once into the aperture of the gullet, 
 and is swallowed without difficulty. The tou- 
 cans are so sensible to cold that they dread the 
 night air, even in tropical climates ; it is neces- 
 sary, therefore, to keep them in a warm tem- 
 perature. They do not speak — their utterance 
 is merely a kind of croak. The preacher tou- 
 can has a singular cry, which it almost constantly 
 utters. It is easy to tame and keep. 
 
 The True Parrots are less elegant than the 
 macaw tribe — less splendid in color than the 
 lories — but are excellent imitators, and can ar- 
 ticulate words and sentences very distinctly. 
 The ash-colored or grey parrot is one of the 
 commonest, largest and most tractable of its 
 tribe. It is about the size of a pigeon. It is 
 an African bird ; it will eat anything ; but the 
 best food for it is bread and milk. The memory 
 of the grey parrot is most extraordinary ; it will 
 retain entire verses and passages of consider- 
 able length. Some grey parrots live to fifty, 
 sixty, seventy, or even a hundred years. It 
 moults regularly once a year. 
 
 The Paroquets are smaller than the true par- 
 rots — more slender, and elegantly proportioned, 
 with long, pointed tails ; several from Africa 
 and Asia have rings round their necks. Thus 
 the paroquets may easily be distinguished from 
 the parrots, which are all stout, heavy birds, 
 with short and even, or slightly rounded tails. 
 
 The Lories are so named from the call- 
 note of some of the species. They are gorge- 
 ously beautiful, but exceedingly difficult to 
 preserve in a cold climate. There are many 
 varieties, but here we shall only mention the 
 purple-capped lory — a very rare and costly bird, 
 — of resplendent tints. It utters " Lorie, " 
 squeaks incessantly, and as hollow as a ventrilo- 
 quist ; imitates everything, and in clear, round 
 tones ; but it requires to be constantly amused 
 and caressed. It is a truly wonderful bird — the 
 most highly endowed of the whole parrot race. 
 
 In keeping parrots it should be borne in mind 
 that they require large, roomy cages, and the 
 larger birds open perches; the eating and 
 drinking vessels should be not pi zinc or pew- 
 ter, but of glass or porcelain; coarse sand 
 should be sprinkled on the floor ; and in warm 
 weather the cage should be cleaned out every 
 day, in cold weather twice a week. Carefully 
 guard all kinds of parrots from cold, but give 
 them plenty of sunshine and fresh warm air. 
 Let them out amid flowers, shrubs, or in a green- 
 house ; and, in teaching them, never threaten 
 to punish, but repeat the lesson frequently, and 
 reward with choice morsels. Take care the 
 bread and milk be not sour, and vary it with 
 biscuit, grain, nuts, and fruits ; and for the 
 small birds, add hemp and canary-seed and 
 millet. Give no meat ; and be very chary of 
 pastry and sweets. 
 
382 
 
 PARSLEY 
 
 PARSLEY. — This is the herb most used in 
 cookery and for garnishing. There are two 
 sorts, the plain-leaved and the curly. The 
 latter is much to be preferred, being prettier 
 whether growing or on the dish, and more easily 
 distinguished from the Aethusia, or fool's pars- 
 ly— a species of hemlock which is poisonous. 
 The best mode of cultivating it is by seed, 
 sowing where it is to remain any time between 
 the middle of March and the middle of June; 
 and if the stalks are cut down occasionally, to 
 prevent their seeding, it will last for several 
 years. The seed should be buried about an 
 inch deep. Parsley is always in season except 
 at short intervals through the winter months ; 
 if dried and preserved in bottles from which 
 the air is excluded, it retains its flavor a long 
 time. Besides its. usefulness for cooking and 
 garnishing, parsley chewed has the property of 
 destroying any foetor in the breath, or the 
 smell imparted to it from spirits, onions, or 
 other substances. The roots also are edible, 
 boiled like carrots, but are not much used. 
 
 Pried Parsley. — This is an excellent gar- 
 nish for fish, etc. To prepare it, wash and 
 pick the parsley and throw it into clean water, 
 and then into boiling fat, when it will instantly 
 become crisp and must be taken up. 
 
 PARSNIP. — This wholesome and nourish- 
 ing root has the advantage of being in season 
 during the winter and spring months when 
 other table vegetables are scarce. It contains 
 a good deal of sugar, and this gives it a pecu- 
 liar sweetish taste which many like, but which 
 to some is very insipid. Those are sweetest 
 which are grown in rich soils, while those 
 grown in stiff clayey soils have a much milder 
 flavor. In cultivating, sow the seeds in the 
 spring in rows eighteen inches apart, burying 
 the seeds about an inch deep ; thin them out 
 to intervals of six or eight inches. Among 
 the best varieties are the " Guernsey " and the 
 " Large Hollow Crown." Parsnips are im- 
 proved by standing until after heavy frosts and 
 in dry soils ; they keep perfectly in the ground 
 until Spring, but they must then be dug before 
 the new growth begins. 
 
 Boiled Parsnips. — According to their size 
 and the time of year (they require long cook- 
 ing in cold weather) parsnips will take from 20 
 minutes to more than an hour to boil. Every 
 speck or blemish should be cut from them after 
 they are washed and scraped, and the water in 
 which they are boiled should be salted and well 
 skimmed. If they are large, slice them down 
 the middle before boiling ; if young and tender, 
 boil them whole. When quite tender, dish 
 them, and serve either whole (with butter 
 spread over them) or mash like potatoes, adding 
 a little milk and butter, and seasoning with 
 pepper and salt. 
 
 Buttered Parsnips.— Wash and scrape, and 
 then boil as above till tender. Slice length- 
 wise into pieces about a quarter of an inch 
 thick, season with pepper and salt, and put 
 them into a sauce-pan with three tablespoonfuls 
 of melted butter and a little chopped parsley ; 
 
 PARTRIDGE 
 
 put over a moderate fire until the mixture boils ; 
 then arrange the parsnips on a dish, pour the 
 sauce over them, and garnish with parsley, and 
 serve. 
 
 Fried Parsnips. — I. Prepare as for buttered 
 parsnips. Dredge the slices with flour, and 
 fry them in hot lard, turning when one side is 
 browned. Drain off the fat, season with pep- 
 per and serve hot. 
 
 II. Boil them until they are about half done, 
 lift them out and let them cool ; slice length- 
 wise in thick slices, sprinkle them with fine salt 
 and white pepper, and fry them a pale brown 
 in good butter. Serve with roast meat or dish 
 them under it. 
 
 Wine of Parsnips. — Wash, scrape, and 
 slice the parsnips very thin; for every three 
 pounds of the parsnips allow a gallon of water ; 
 boil an hour and a half, and strain the liquor 
 without bruising the parsnips ; then measure 
 the liquor and make up any deficiency (under 
 the original quantity) with boiling water. To 
 each gallon of the liquor add three pounds- of 
 sugar and one ounce of crude tartar; when 
 nearly cold, put it into a cask, add a tablespoqn- 
 ful of yeast, and keep it in a warm place ; stir 
 daily until the fermentation subsides, which 
 may be in ten days or a fortnight, and then 
 bung it down. It may be racked and fined in 
 three or six months, and bottled in six months 
 more. Wine made thus is thought to be but 
 little inferior to Madeira of equal age. Spirits 
 may be added if it is liked strong. 
 
 PARTRIDGE. — It is said that we have no 
 genuine partridge in this country; and it is 
 certain that the birds sold as partridges in our 
 markets are very different from the English 
 partridge. Moreover, the birds known as 
 quails at the North are called partridges at the 
 South, while the southern pheasant is the 
 ruffed grouse, which is the Northern partridge. 
 
 The partridge, pheasant, or rujftd grouse, 
 are very plentiful in our markets from about 
 the 1st of September to the 1st of January; 
 but they are best in October and November. 
 After January 1st it is not safe to eat them, 
 especially if the winter has been very severe, 
 as they are then deprived of their ordinary 
 food and are forced to feed upon the leaves of 
 the poisonous evergreens. They have been 
 found with their crops filled with the green 
 laurel, and if their flesh be eaten under such 
 circumstances the result may be serious. An 
 old partridge has a white bill and bluish legs ; 
 when young the bill is of a rather dark gray- 
 ish color, and the legs are yellowish. As long 
 as the rump does not turn blue, the bird is 
 fresh enough. 
 
 Baked Partridge. — Clean and wash out the 
 inside with soda-water, afterwards rinsing it in 
 fresh water. Cut off the claws to about half 
 their length ; truss it, and cover its breast with 
 a thin slice of fat salt pork, tying the pork on 
 with twine. Place the partridge on its back in 
 the baking-pan with a piece of butter the size 
 of a walnut on it ; set it in a quick oven, baste 
 often, and serve when rather underdone. 
 
PARTRIDGE 
 
 PASTILLES 
 
 383 
 
 Boiled Partridge. — Clean the partridges, 
 and tie down the legs very closely. Put a 
 pound of salt pork into a pot and boil it an 
 
 Spread thin slices of corned ham or pork ever 
 the entire bird and bind them on with twine ; 
 roast before a hot fire about 40 minutes, bast- 
 
 Partridge. 
 
 hour ; then put in the birds and boil 20 min- 
 utes. Serve with parsley and butter, or with 
 bread sauce. 
 
 Broiled Partridge. — For broiling select 
 young birds ; clean, wash, and split down the 
 back ; soak in cold water half an hour ; then 
 wipe dry on a towel, season with salt and pep- 
 
 Partridge trussed with head. 
 
 per, and broil on a gridiron over a hot fire, 
 turning them when brown on one side. Serve 
 on a hot dish, spreading butter liberally both 
 inside and outside. Quails are broiled in the 
 same way. 
 
 Roast Partridge. — I. 
 Prepare, stuff, and truss 
 as directed for chickens ; 
 lard well with fat pork; 
 and roast at a hot fire, 
 basting well with butter 
 and water. They require 
 25 or 30 minutes to cook. 
 To make the gravy, put 
 the -drippings into a sauce- 
 pan -with a piece of butter 
 about the size of an egg, and a little flour and 
 hot water. Let it boil up once, and serve in a 
 boat. 
 
 II. (With Bacon). — Prepare as before. 
 
 Partridge trussed without 
 head. 
 
 ing it at first with butter and water and then 
 with the drippings. Dish with the bacon (or 
 ham) laid about the body of the bird. Skim 
 the gravy, thicken with browned flour, and 
 season with pepper and the juice of a lemon ; 
 let it boil up once. 
 
 PASSION FLOWER^The common pas- 
 sion flower (P. cceruled) is a native of Brazil, 
 where it grows to the thickness of a man's 
 arm, and the height of thirty feet. Here it is 
 quite a moderate sized garden plant. The 
 flowers are large and beautiful, blue externally, 
 white and purple within ; they continue in 
 bloom but one day. P. incarnata, the flesh- 
 colored passion flower, is found from Ohio to 
 Florida. The former bears an edible berry, 
 pale yellow, of the size of an apple, called 
 Granadilla. Other species also bear eatable 
 fruit, as the Water Lemon, Sweet Calabash, 
 etc. All are easy of cultivation. They will 
 grow in any good garden soil, and are propa- 
 gated by cuttings. 
 
 PASTE . — Directions for making an excel- 
 lent sticking-paste for paper-hanging and simi- 
 lar purposes are given under Paper-Hanging. 
 
 Paste for Labels on Bottles, etc. — An ex- 
 cellent paste for fixing labels on glass, wood, or 
 paper may be prepared by dissolving 1 1 parts, 
 by weight, of common glue, soaked a day ber 
 fore in cold water, 7 parts of gum arabic, and 
 some rock candy, in 56 parts of water, at a 
 gentle heat, with continued stirring until the 
 mass is uniform. Labels brushed with this 
 and dried will adhere firmly, if. simply mois- 
 tened with saliva when used. 
 
 PASTILLES.— Pleasant odoriferous pastilles 
 for fumigating purposes may be made as fol- 
 lows : gum benjamin, one ounce ; cloves, half an 
 
384 
 
 PASTRY 
 
 PEA 
 
 ounce ; cinnamon, two drachms ; a stick of cal- 
 amus ; and mucilage enough to make the parts 
 adhere together. Mix, and then make into 
 shapes and dry. 
 
 Mr. Piesse, in his excellent " Art of Per- 
 fumery," considers that the burning of woods, 
 barks, or aromatic seeds, in- pastiles, produces 
 far from a pleasant odour ; and that charcoal 
 itself is inodorous, and does not in any way in- 
 terfere with the fragrance. Mr. Piesse prefers 
 the following recipe : willow charcoal, quarter 
 of a pound; benzoic acid, three' ounces ; oil of 
 thyme, carraway, rose, iavender, cloves, and 
 santal, of each fifteen drops. Before mixing, 
 dissolve half an ounce of nitre in a quarter of 
 apintiof rose water; with this solution wet the 
 charcoal, and then dry it in a warm place. 
 Next pour over it the mixed oils, and stir 
 in the flowers of benz6in : mix by sifting (bet- 
 ter for mixing powders than the pestle and 
 mortar), then beat the whole up in a mortar 
 with gum water to bind it. 
 
 PASTRY. — Under this term are included 
 pies, tarts, and all productions of cookery in 
 which flour-paste is a principal ingredient. 
 Directions for making these are given under 
 the respective articles ; and we shall only re- 
 fer here to the practice, becoming more a>id 
 more common in cities, of purchasing pastry at 
 the baker's instead of making it at home. This 
 of course is sometimes necessary, as on special 
 occasions when social duties call for some unu- 
 sual display, or on ordinary occasions where 
 the regular cook is not also a pastry-cook. 
 When neither of these reasons applies, home- 
 made pastry is not only more economical but 
 also more wholesome than that bought, at the 
 shops, where the butter and other ingredients 
 used are nearly always inferior. They look 
 very well, but the stomach discovers the impos- 
 ture, and its owner pays the penalty. Only 
 the best butter, etc., should be used in making 
 pastry, especially when children are to eat it. 
 
 PATE. (See Patty.) 
 
 PATTY.— Patties are made of rich puff 
 paste, and baked in patty-pans, with a piece of 
 bread inside ; after the crust is done, the piece 
 of bread is removed, the proper contents are 
 inserted, and the patty is served either hot or 
 cold. Almost any kind of meat, or poultry, or 
 fish can be used. 
 
 Lobster Patties. — Make these with the 
 same seasoning as for oysters, adding a little 
 cream and a very small piece of butter. 
 
 Oy3ter Patties. — Prepare the pastry as 
 directed under patties. Thicken, overboiling 
 water, half a pint of cream with two even table- 
 spoonfuls of flour rubbed with one ounce of 
 butter ; add half a teaspoonful of mace, a 
 teaspoonful of salt, and a pinch of cayenne. 
 Stew, until plump, a quart of oysters in their 
 own liquor, with an even teaspoonful of salt ; 
 drain, and stir them into the hot cream ; fill the 
 patties and serve. (See also under Oyster.) 
 
 Podovies or Beef Patties. — Shred under- 
 done roast beef, with a little of the fat ; season 
 with pepper and salt, and a little shalot or 
 
 onion. Make a plain- paste, roll it thin, and 
 cut it in shape like an apple-puff ; fill it with 
 the mince, pinch the edges, and fry to a nice 
 brown. 
 
 Turkey Patties. — Mince some of the white 
 part of roast turkey; season with salt, white 
 pepper, nutmeg, and a little grated lemon-peel 1 ; 
 add a little cream, and a very little melted but- 
 ter ; fill the patties and warm, or serve cold. 
 
 Chicken patty can be made in the same way. 
 
 Veal Patties.— Mince some veal that is not 
 quite done with a little parsley; season with 
 salt, a grate of nutmeg, and a bit of grated 
 lemon-peel ; add a little cream and gravy, let 
 it stew gently a few minutes, then fill the pat- 
 ties. This dish is improved by the addition of 
 a little minced ham. 
 
 PAW-PAW. — The paw-paw or custard ap-\ 
 pie grows wild in great abundance in the South- , 
 em and Western States. In form and color it 
 resembles a small cucumber when ripe. Its 
 pulp is _ almost too luscious to be agreea- 
 ble,- although it is liked by many; the fla- 
 vor is like that of custard, the color is saf- 
 fron, and it is quite full of hard seeds which 
 look like those of the water-melon, but are 
 larger; It is best when touched by frost ; but 
 some like it best when boiled in a green state. 
 The paw-paw ripens about the middle of Sep- . 
 tember. They are not often found in the mar- 
 kets. 
 
 PEA. — The garden pea is one of the best 
 and most extensively used of all our table-veg- 
 etables, and is not less popular in Europe than 
 with us. In cultivating, sow the seeds in double 
 rows about four feet apart as soon as the 
 frost is out of the ground ; the drill should be 
 about two inches deep. By planting different va^ 
 rieties at proper intervals, a succession of green 
 peas can be secured during the entire summer. 
 Landreth's Extra Early is said to be the earli- 
 est for garden use, and the best. Philadel- 
 phia Extra Early is also desirable. Little 
 Gem is very dwarf, and of fine flavor, growing 
 only one foot high. Hundred-fold, or Cook's 
 Favorite, is a first-class variety, early and very 
 prolific. Laxton's Supreme is the earliest 
 wrinkled pea, and has the largest pods of any 
 kind. The Champion of England^ though a 
 late variety, is very luxuriant and much the 
 best family sort raised. The Marrowfats, though 
 deficient in flavor, are excellent for early sum- 
 mer use. Green peas should always be pur- 
 chased in the pods, which should feel cool and 
 dry. If closely packed they have a mashed or 
 wet appearance, and a warm feeling, which 
 much injures their natural flavor; and when 
 the shells or pods begin to turn to a lighter 
 shade, or to look rusty, the peas have usually 
 a black spot upon them and are too old to be 
 good. But to have them in the greatest per- 
 fection, they should be picked very young and ' 
 should, if possible, be cooked almost immedi- 
 ately after being taken from the vines. The 
 first new peas that reach the market are gener- 
 ally in small quantities at high prices. They 
 come from the Bermudas about the ist of 
 
PEACH 
 
 385 
 
 April ; from Charleston and Norfolk about the 
 middle of May ; from southern New Jersey 
 about the 1st of June ; and frc?m Long Island, 
 etc., about the middle of June. They are. in 
 season till September. 
 
 Large quantities of dry, soaked, and split 
 peas are sold throughout the winter season; 
 the Japan and the "lady pea " sire the best va- 
 rieties. These all require to ,£e boiled with 
 salt meat to give them a flavor. • 
 
 Boiled Green Peas. — Shell them and soak 
 in cold water until the time for cooking them; 
 then put into salted boiling water and boil them 
 twenty minutes if young and tender, half an 
 hour if old. The English always put in a lump 
 of sugar, which improves both the flavor and 
 the color. When done, drain well, dish, stir 
 in a good lump of butter, season with a little 
 pepper and serve hot. 
 
 Stewed old Peas. — Steep them in wa- 
 ter all night if very dry, otherwise half an 
 hour will do ; put them into just enough 
 water to cover them, with a piece of salt beef 
 or pork ; stew gently till the peas are soft and 
 the meat is tender. If the meat is not salt, add 
 salt and a little pepper. Dish them around the 
 meat. 
 
 FteACH.— :Of this, perhaps the most delicious 
 of all our native fruit, there are a great many 
 varieties, but they are generally classified un- 
 der two principal names — the freestones and 
 the clingstones. Among the best varieties of 
 the freestones are the early York, Crawford 
 early, rare-ripes, Morris whites, melocoton, and 
 honest John ; and of the clingstones, the lemon 
 cling, orange cling, white heath, Oldmixon, 
 late heath, and blood cling. Peaches first make 
 their appearance from the Bermudas about the 
 25th April, in small .quantities and at high 
 prices ; from the Southern States about the 
 end of June or first of July ; and from lower 
 New Jersey about the 20th of July. They do 
 not appear in large quantities, however, until 
 about the middle of August, when they com- 
 mence to be plentiful and continue so until the 
 20th of September ; they then gradually de- 
 crease until in October and November, only 
 the hard winter peaches are to be fojind. After 
 this they are found in a dried state. {See Com- 
 pote, Jelly, Marmalade, Pickles, Pies, 
 and Preserves.) 
 
 Bran died Peaches. — Select fine ripe peaches 
 free from bruises, and wash them; allow three- 
 quarters of a pound of sugar to a pound of 
 peaches ; use as little water as possible for the 
 syrup ; boil the peaches in it ten minutes. 
 When they are done, measure out a pint of 
 white brandy to a quart of the syrup ; lay the 
 peaches while they are hot into the cold brandy, 
 and when they are cold put them - into a jar, 
 strain the syrup through a fine sieve into the 
 brandy, pour the whole on the peaches and 
 cover up tight. 
 
 Candied Peaches. — Make a rich syrup of 
 one pound of granulated or crushed sugar to 
 one gill of water. Heat this over boiling wa- 
 ter until the sugar is dissolved. Pare and halve 
 2S 
 
 fine ripe, but firm peaches ; put them in the 
 syrup in a shallow vessel, as the fruit should be 
 in one layer ; cook slowly until clear; drain 
 from the syrup, place on plates and dry in a 
 heater or in a very moderately heated oven. 
 
 Placed in the heater belonging to a cooking 
 stove, the fruit will be sufficiently dry in twenty- 
 four hours, to pack in jars. 
 
 Plums and cherries may be done in the same 
 way, after stoning. Bartlett pears too are ex- 
 cellent, but do not require so rich a syrup. 
 
 Dried Peaches. — Pare the ripe fruit, cut it 
 in large slices from the stone, spread these on 
 wood or cloth, and dry thoroughly in the sun. 
 This will take several days, and they must be 
 brought in or covered over at night. In the 
 Northern and Western States it is generally 
 best to have a small room heated with stoves, in 
 which the fruit can be dried, the sun not 
 being powerful enough. When thoroughly 
 dried, store in bags in a cool dry place. In 
 buying dried peaches choose those that look 
 brown and clean and dry ; the whitish colored 
 have less flavor, and the damp ones are seldom 
 good. 
 
 Peach (Leather). — Allow a pound of sugar 
 to a pound of fruit, pare and halve ripe peaches; 
 crack a dozen stones for a peck of peaches., 
 chop the kernels after blanching them, and 
 throw them over the fruit, which must now be 
 put in the preserving pan, heated slowly and 
 boiled to a pulp. Add the sugar (granulated 
 or crushed) and boil until clear t, then spread 
 on plates and dry in quite a cool oven until so 
 stiff that it can be eaten from the fingers. Tear 
 the sheets into bits and pack in jars with pow- 
 dered sugar between the layers. Stretch clean, 
 well-soaked bladder over the top and tie secure- 
 ly ; or it may be packed in air-tight fruit cans. 
 
 Salad of Peaches. — Pare and slice half a 
 dozen fine ripe peaches, arrange them in a dish, 
 strew them with pounded ' white sugar, and 
 pour over 1 them two or three wineglassfuls of 
 champagne. Other wine may be used, but 
 champagne is best ; persons who prefer brandy 
 can substitute it for wine, using a smaller 
 quantity. The quantity of sugar must be pro- 
 portioned to the sweetness of the fruit. 
 
 Stewed Peaches.— L Should the peaches not 
 be perfectly ripe throw them into boiling water 
 and keep it just simmering until the skin can 
 be easily stripped off. Have ready half a 
 pound of fine sugar boiled to a light syrup with 
 three-quarters of a pint of water ; throw in the 
 peaches, let them stew softly until quite tender, 
 and turn them often that they may be equally 
 done ; after they are dished, add a little strained 
 lemon-juice to the syrup, and reduce it by a 
 few minutes' very quick boiling. The fruit is 
 sometimes pared, divided, and stoned, then 
 gently stewed until it is tender. 
 
 II. Take» a quart of dried peaches, cover 
 them with water, add half a pound of sugar, 
 and stew gently until the peaches are reduced 
 almost to pulp. More or less sugar can be used 
 according to taste. Peaches prepared in this 
 way are an excellent corrective for costiveness. 
 
386 
 
 PEA-FOWL 
 
 Suedoise of Peaches. — Pare and divide 
 four fine, ripe peaches, and let them just sim- 
 mer from five to eight minutes in a syrup made 
 with the third of a pint of water and three 
 ounces of very white sugar, boiled together for 
 fifteen minutes ; lift them out carefully into a 
 deep dish, and pour about half the syrup over 
 them, and into the remaining half throw a 
 couple of pounds more of quite ripe peaches, 
 and boil them to a perfectly smooth dry pulp 
 or marmalade, with as much additional sugar in 
 
 Suedoise of Peaches 
 
 fine, powder, as the nature of the fruit may re- 
 quire. Lift the other peaches from the syrup, 
 and reduce it by very quick boiling, more than 
 half. Spread a deep layer of the marmalade in 
 a dish, arrange the peaches symmetrically round 
 it, and fill all the spaces between them with the 
 marmalade ; place the half of a blanched peach- 
 kernel in each, pour the reduced syrup equally 
 over the surface, and form a border round the 
 dish with Italian macaroons, or, in lieu of these, 
 with candied citron, sliced very thin, and cut 
 into leaves with a small paste-cutter. A little 
 lemon-juice brings out the flavor of all prepara- 
 tions of peaches, and may be added with good 
 effect to this. The better to preserve their 
 form, the peaches are sometimes merely wiped, 
 and then boiled tolerably tender in the syrup 
 before they are pared or split. Half a pint of 
 water, and from five to six ounces of sugar 
 must then be allowed for them. If any of those 
 used for the marmalade should not be quite 
 ripe, it will be better to pass it through a sieve, 
 when partially done, to prevent its being lumpy. 
 
 PEA-FOWL. — Pea-fowls or Peacocks are 
 ornamental birds only, for though good for the 
 table, they have such wild habits and eat so 
 much food that they are never kept for the sake 
 of their produce. When old, or even when 
 mature, the pea-fowl is tough and rank; but 
 when young, the flesh is both tender and agree- 
 able in flavor, some pronouncing it superior to 
 that of the turkey. Cook and serve as directed 
 for turkey. 
 
 PEA-NUT. — Also called Earth-nut, Pin- 
 dar-nut, and Ground-pea. This very common 
 nut is raised in immense quantities in the 
 Southern States, especially in North Carolina, 
 and is sometimes imported from Africa. It is 
 found chiefly in fruit-stores, and after having 
 been roasted, everywhere — in the markets, on 
 the street corners, apple-stands, etc. The fresh 
 or new nuts arrive in our markets from Novem- 
 ber to June ; but they rather improve by 
 keeping, and can be had at all seasons of the 
 year. A valuable oil is expressed from the 
 
 PEAR 
 
 nut, which is said to be superior to whale-oil 
 as a lubricant for machinery. One of the qual- 
 ities of this oil is employed in medicine ; an- 
 other is used for illuminating purposes. While 
 a third makes an excellent salad condiment. 
 
 PEAR. — The best summer pears are the 
 Bartlett, summer Doyenne, Madclaine, Sugar, 
 Bloodgood, Brandywine, and Small Harvest. 
 The autumn pears are the Duchesse d'An- 
 gouleme, Bartlett, Vergalein, or white Doy- 
 enne, Sheldon, gray Doyenne, Seckel, Buffam, 
 Flemish Beauty, Louise Bonne de Jersey, 
 Washington, Bell, etc. The winter pears are 
 the winter Nellis, Pound, Columbia, Vicar of 
 Winkfield, Lawrence, and Easter Beurre. The 
 first pears' usually appear in June,but are seldom 
 good. The best for eating purposes ripen in 
 August, September, and October. Many of 
 the common kinds are used for baking, stew- 
 ing, preserving, etc., and a drink called Perry 
 (which see). Several of the winter varieties 
 will keep well through the winter, until April, 
 if stored in a dry cool closet. (See Compote 
 and Preserves.) 
 
 Baked Pears. — Select large, sound pears, 
 not fully ripe; arrange them on a dish with the 
 stalk-end upwards, put them into the oven 
 as the fire is dying down, and let them remain 
 all night. If well baked they will be excellent, 
 and much finer in flavor than those which are 
 stewed or baked with sugar. 
 
 Or, cut some large pears in half lengthwise, 
 put them into a deep dish, with a very little 
 water, sprinkle them with sugar, and put a few 
 cloves, or bits of cinnamon, or a pinch of 
 ground ginger among them. Cover closely, 
 and bake till tender in a moderately hot oven. 
 
 Or, wash the pears, leave the stems on, 
 put them into a two-quart stone crock with a 
 gill of water and half a pint of sugar ; cover 
 the crock with a piece of dough made of coarse 
 flour and water, and rolled about half an inch 
 thick ; bake them two hours or more, accord- 
 ing to the ripeness of the fruit. 
 
 Brandied Pears. — Pare the pears very 
 neatly, boil them in water fifteen minutes, and 
 lay them on an open dish to cool ; make a 
 syrup half the weight of the fruit, boil the 
 pears in it fifteen minutes, and again set them 
 to cool ; put into the jars, and fill half full of 
 the syrup and the rest with brandy. 
 
 Candied Pears. — Peellarge white pears, cut 
 off the stem half way; then drop them into 
 cold water, with a little lemon juice, to keep 
 them white. Put cold water in a deep pan, 
 add the juice of a lemon to every two quarts, 
 drop the pears in, and boil gently till quite ten- 
 der ; then take off, drain, and drop in cold 
 water, which is to be changed two or three 
 times without stopping ; then drain again, place 
 the pears in a large bowl, and proceed the 
 same as far candied peaches. {See Candied 
 Peaches.) 
 
 Salad of Fears. — Peel pears of any good 
 crisp flesh variety, cut them in thin slices, and 
 remove the pips and cores ; put them in a dish, 
 dust them well with pounded sugar, and mois- 
 
PECAN-NUT 
 
 PEPSINE 
 
 387 
 
 ten with brandy or rum, which may be added 
 in large or small quantity according' to taste. 
 This is an excellent dessert-dish, but it must 
 not be made until just before it is served ; the 
 sliced pears turn brown if kept. 
 
 Stewed Fears. — Pare, cut in halves, and 
 core, a dozen fine pears, put them into' a close- 
 shutting stew-pan with some thin strips of 
 lemon-peel, half a pound of sugar in lumps, as 
 much water as will nearly cover them, and 
 should a very bright color be desired, a dozen 
 grains of cochineal, bruised and tied in mus- 
 lin; stew the fruit as gently as possible four or 
 five hours, or longer, should it not be perfectly 
 tender. Wine may be added if the' taste is liked. 
 
 Or, if the pears are small, cut out the blos- 
 som end without paring or coring, and stew 
 them whole, in enough water to cover them. 
 When quite tender add half a teacupful of white 
 sugar for every quart of pears, and boil ten 
 minutes ; then dish the pears, add a few cloves 
 or a pinch of ginger to the syrup, boil ten min- 
 utes, and pour over the fruit hot. 
 
 PEARLASH. (See Potash.) 
 
 PECAN-NUT. — A species of hickory-nut 
 which grows abundantly in the Southern States, 
 especially Texas, and in some parts of the 
 West. It is about an inch in length, of oblong 
 shape, with a smooth, hard shell, and about as 
 large as a common-sized finger. Pecan-nuts are 
 of an agreeable taste, and wholesome, and make 
 an excellent dessert. The fresh nuts begin to 
 come in in December, and are in season till 
 April ; they are best when they have been kept a 
 month or two. 
 
 PELARGONIUM. — A species of plant very 
 similar to the geranium, under which it is gen- 
 erally included in popular speech. The leaves of 
 the plant are more pleasantly perfumed than 
 those of the geranium, and have .no zonal, or 
 horse-shoe markings, but are of a rich vivid 
 green. The flowers are much sought after on 
 account of their perfect coloring; no descrip- 
 tion can convey an idea of their beauty. There 
 are all shades of scarlet, crimson, pink, purple, 
 and white ; the lower leaves, and frequently the 
 upper ones, are veined and blotched with the 
 darkest crimson, purple, and red, beautifully 
 veined with the lighter shades. They are the 
 most showy-flowered of all the bedding-out 
 plants, except the Scarlet Salvia, and should 
 find a place even in the smallest garden. They 
 are propagated both from cuttings and seeds. 
 They require a light, sandy loam, well enriched 
 with cow-manure, and if they are not plentiful- 
 ly supplied with water, their buds will wither 
 away. They need more sunlight than the 
 geranium to bloom in perfection. The different 
 colors and sizes may be grouped together in a 
 bed, so as to produce a very beautiful effect ; 
 some of them, however, are tall in growth and 
 produce a good effect -planted singly on the 
 lawn. The treatment for indoor - plants is the 
 same as for the geranium. 
 
 There are hundreds of varieties of Pelar- 
 gonium, and many novelties arc added every 
 season. The following are a few of the best :- 
 
 Cloth of Silver, petals of silvery whiteness 
 blotched with delicate rose ; Belle of Paris, rich 
 violet crimson, upper petals spotted, an im- 
 mense cluster of flowers ; Competitor, black, 
 edged with rose ; Crimson King, rich crimson, 
 beautifully veined and blotched ; Dr. Andre, 
 pink and white, petals fringed ; Eclipse, clear 
 white petals marked with maroon ; Eligible, 
 pink crimson with white edges and violet mark- 
 ings ; Emperor of Pelargonium, very large 
 snow-white flower spotted with violet and tinged 
 with rose, petals finely fringed ; Gen. Taylor, 
 rich crimson blotched with very dark red ; and 
 Niagara, white, striped and blotched with crim- 
 son. 
 
 PELISSE. — Originally a furred robe or coat, 
 now a silken coat or habit worn by ladies, 
 mostly as a part of their travelling costume. 
 Pelisse cloth is a woolen fabric, twilled and 
 made quite soft; it is usually seven quarters 
 wide. 
 
 PENNYROYAL. — A species of mint which 
 grows wild in great abundance in many parts 
 of the United States, and is sometimes culti- 
 vated for making an essential oil which is used 
 in medicine. Its odor seems to be very annoy- 
 ing to certain insects, especially ticks and fleas ; 
 and in this way it may be made useful. It is 
 generally for sale in the markets during the 
 autumn months, sometimes in large quantities ; 
 and it is put up in packages and sold in a dried 
 state at the drug stores. The essential oil is 
 used in medicine for the same purposes as pep- 
 permint and spearmint ; the reputation of the 
 herb as an abortive is altogether fallacious. 
 
 PEONY. (See P^eony.) 
 
 PEPSINE. — An organic secretion in the 
 stomach of animals, which is regarded as an 
 active agent in digestion. In all healthy stom- 
 achs it exists in sufficient quantity for the ac- 
 complishment of its purpose, but in many cases 
 of gastric disorder it must be introduced arti- 
 ficially. The best medicinal pepsine is made 
 from pigs' stomachs and is called Pepsina por- 
 ci; it is free from acid and starch, and has a not 
 disagreeable odor. It should be given during 
 or after a meal. The best way of administering 
 it is in a dose of five to ten grains along with 
 food, and thereafter to take dilute nitric acid, 
 in a dose of five drops, in a wineglass of 
 water, with sugar. In cases of great debility 
 of the stomach, especially in old people, the 
 habitual use of pepsine may render life easy 
 where before it was unendurable. It is also 
 valuable in cases of the regurgitation of half- 
 digested or half-putrid food, and in cases ot 
 obstruction at the passage from the stomach 
 to the intestines. After a time, a dose of 
 five grains of salicylic acid may be given to 
 prevent putrefaction of what remains. For 
 it has been tolerably clearly proved that sub- 
 stances which are digested in the stomach are 
 absorbed there, so that if albumen be convert- 
 ed into peptone and there absorbed, there will 
 be no necessity for it to pass on into the intes- 
 tines,- nor will there be time for it to undergo 
 decomposition. 
 
388 
 
 PEPPER 
 
 PERITONITIS 
 
 The dilute nitric acid should betaken through 
 a tube. The salicylic acid can be taken as any 
 other powder. Sulphite of soda or of magne- 
 sia, taken in doses of from ten to fifteen grains, 
 is also good to arrest decomposition in the 
 stomach. 
 
 PEPPER — This most generally used of all 
 the spices, is the produce of two allied plants 
 (known as Piper nigrum and Piper longum), 
 which grow chiefly in the East Indies ; the 
 part xised is the berry dried in the sun. Black 
 and white pepper are both obtained from the 
 berry of Piper nigrum; the former being the 
 entire berry ground, while the latter is made 
 from the berry after it h'as been deprived of its 
 outer covering or husk. Long Pepper, the 
 berry of the Piper longum, is not ground, and 
 is not much used at the present day ; it is not 
 so aromatic as the black, but more pungent. 
 Peppercorns is the name given to the whole 
 berries ; the best are those which are not too 
 small nor too much shrunk in drying, but which 
 feel heavy in the hand and sink in water. Pep- 
 per is universally employed as a condiment, 
 and from its promoting the secretion of the 
 gastric juice, it aids the digestive powers of the 
 stomach ; but even in small quanties, it is hurt- 
 ful in inflammatory habits. Its use should be 
 prohibited to invalids and children. 
 
 Pepper, both black and white, is adulterated 
 with a variety of articles — as the flour of lin- 
 seed, mustard, wheat, sage, and arrowroot. 
 Also by " pepper-dust," being the sweepings of 
 the floors of the warehouses. These adultera- 
 tions can only be detected under the micro- 
 scope, and it is best, therefore, to buy the 
 peppercorns, and grind or powder them at 
 home. 
 
 Cayenne Pepper is a totally different sub- 
 stance, and is the most heating and stimulating 
 spice known. (See Cayenne.) The pods of 
 the capsicum, from which the cayenne is made, 
 are grown throughout the southern part of the 
 United States ; when green they are much 
 used for pickling, and when dried in the sun 
 they are strung and sold in all the markets. 
 Bell pepper [C. grossum), is the largest and 
 best variety, and is easily raised from the 
 seeds. 
 
 PEPPERMINT. — A variety of mint which 
 is usually found growing wild in damp soils. 
 It is sometimes used in cookery, but its chief 
 use is for distillation in the manufacture of 
 the oil of peppermint, of which great quantities 
 are used by confectioners, druggists, liquor- 
 dealers, etc. It should be gathered in August 
 and September. 
 
 Drops (Peppermint.) — Pound and sift 
 four ounces of double refined sugar, and beat 
 it with the whites of two eggs until perfectly 
 smooth ; then add sixty drops of the oil of pep- 
 permint, beat it well, with a small stick, drop it 
 on white paper, and dry at a distance from the 
 fire. 
 
 Essence of Peppermint. (See Essences.) 
 
 PEPPER-SATJCE. (See Sauces.) 
 
 PERCH. — There are numerous varieties of 
 
 this fish, most of them, however, being known 
 by other names. The best variety, commonly 
 called black perch, are in reality black bass. 
 
 Perch. 
 
 and have been treated of under Bass. They 
 weigh from a pound and a half to three pounds, 
 and are in season during the months of May, 
 June, and July. The white perch and the yel- 
 low-bellied perch are the kinds usually sold as 
 perch. They are in season in the winter and 
 spring months, and so small — they seldom 
 weigh more than a quarter of a pound each — 
 that they are only fit for frying. 
 
 Pried Perch. — Clean, wash and dry the fish ; 
 sprinkle them with salt and dredge them with 
 flour ; and fry to a light brown in hot butter, 
 lard, or dripping. Serve hot. 
 
 PERFUMES. — The use of perfumes about 
 the person is, of course, a matter of individual 
 taste ; but they are useful as deodorizers in the 
 sick-room, under circumstances when fresh air, 
 which is by far the best means for the purifi- 
 cation of a room, cannot be immediately intro- 
 duced. In such cases the use of perfumes is 
 beneficial, not only because they hide the bad 
 odor, but because they act as a prophylactic in- 
 the atmosphere. The odorous substance of 
 flowers is antiseptic in a high degree, and being 
 diffused in an atmosphere charged with foul 
 gases, moderates their poisonous influence. It 
 must be borne in mind, however, that in overcom- 
 ing a bad odor by an agreeable one, the causes of 
 the former are neither removed nor destroyed. 
 The only really efficient means of removing a 
 bad smell is proper ventilation. Receipts for 
 making the choicer kinds of the perfumes which 
 are within the resources of domestie manufac- 
 ture are given in the proper places. 
 
 PERITONITIS. — Inflammation of the peri- 
 toneum, or the membrane which lines the cav- 
 ity of the stomach and covers the intestines. 
 Its danger varies with its cause. It may be 
 produced by a stab or gunshot wound in the 
 abdomen ; these cases are often fatal. Cancer 
 and tubercle may bring it on, but this is gener- 
 ally only a part of the malady, and the chief seat 
 of disease is elsewhere. Any tumor of any or- 
 gan in the pelvis or abdomen may cause it ; 
 stricture, hernia, and ulceration of the intestinal 
 canal will bring it on ; and it is often associated 
 with typhoid fever. It is perhaps most often 
 a sequence of child-bearing. The chief symp- 
 toms of Peritonitis are pain over the abdomen, 
 vomiting, and a raised temperature ; the pulse 
 is quick and small, the countenance anxious 
 and sunken, the legs drawn up so as to relieve 
 the pain. The pain is worse on any movement, 
 and is very wearing to the patient. In some 
 
PERIWINKLES 
 
 PHLOX 
 
 589 
 
 cases of blood-poisoning, as in certain forms of 
 puerperal fever, etc., there may be peritonitis, 
 and yet no pain. Colic, which often comes on 
 in lead poisoning, must not be mistaken for 
 this disease ; in the former case, there will be 
 no fever, and the patient will have a blue line 
 around the gums. Some cases of hysteria, may 
 simulate peritonitis ; here, again, the tempera- 
 ture is normal, and there are the usual signs of 
 hysteria. 
 
 Treatment. — Perfect rest in bed must be en- 
 joined ; hot fomentations, made as light as pos- 
 sible, must be applied over the abdomen ; the 
 weight of the bed-clothes should be taken off 
 the patient as far as possible. Opium must be 
 given to relieve the pain, and for this purpose, 
 large doses are frequently required. Cooling, 
 saline drinks, and iced water may allay the thirst 
 and nausea, while milk and beef-tea must be 
 given every three hours or oftener, so as to 
 keep up the patient's strength. Each case, of 
 course, will vary so with the cause as to require 
 a somewhat different line of treatment ; and for 
 this competent medical advice must be sought. 
 Peritonitis often forms a serious complication 
 in cases of typhoid fever. (See Typhoid 
 Fever.) 
 
 PERIWINKLES. — These are small shell- 
 fish, of which several varieties are occasionally 
 found in our markets. They are not highly es- 
 teemed as an article of food, being somewhat 
 rank-flavored ; but they are sometimes eaten by 
 the poor who live near the coast. They are 
 in season in the summer and fall months. Boil 
 and pickle them like Cockles. 
 
 PERRY. — A very pleasant drink made from 
 pears. Any of the commoner kinds of pears 
 will answer, but they must be just ripe without 
 being mellow or in the least degree decayed ; 
 when they are not sufficiently ripe an excess of 
 fermentation cannot be prevented, and when 
 they are too ripe the liquor rarely ferments kind- 
 ly and is exceedingly apt to become sour. In 
 making perry the pears are mashed and pressed 
 in exactly the same way as apples in making 
 cider. The subsequent management of the 
 perry is also the same as cider {see Cider), ex- 
 cept that a few days after the liquor is pressed 
 out it should be drawn off from the lees, and 
 fermented in another vessel. An excess of fer- 
 mentation is prevented by the means used in the 
 making of cider, and the liquor can be rendered 
 bright, if necessary, by isinglass. Perry will not 
 do well in situations where it is exposed to 
 change of temperature ; and it should be bot- 
 tled if it remains sound and perfect at the con- 
 clusion of the first succeeding summer. 
 
 PETROLEUM.— An exceedingly inflammable 
 oil obtained in a natural state from the earth in 
 various parts of the United States. It does not 
 enter in its crude form into any of the domestic 
 arts, but at least two valuable articles are made 
 from it. (See Benzine and Kerosene Oil.) 
 
 PEWTER-WARE. — Pewter is an alloy 'of 
 tin, antimony, and lead ; but its composition is 
 not always uniform. There are three kinds of 
 pewter in common use, called plate metal, 
 
 triple, and ley. Plate metal is said to be formed 
 of 1 1 2 parts tin, 6 or 7 of antimony, and a small 
 portion of brass or copper to harden it ; it is the 
 best kind and is used for making dishes. The 
 sort called triple is used for alehouse pots, cheap 
 dishes, spoons, etc., and is composed of lead 
 and tin, with a little brass. The ley pewter used 
 for wine and spirit measures has more lead. 
 Lead being a cheaper metal than tin it is the 
 interest of manufacturers to employ as much of 
 it as they can, and, consequently, pewter is apt 
 to contain too much of it. Lead being a nox- 
 ious metal, danger was apprehended from its 
 employment in this way ; and the French gov- 
 ernment appointed a' commission of some very 
 able chemists to examine the subject. They 
 found that, when wine or vinegar is allowed to 
 stand in vessels composed of an alloy of tin and 
 lead in different proportions, the tin is first dis- 
 solved, while the lead is not sensibly acted upon 
 by these liquors, except at the line of contact of 
 the air and the liquor ; and no sensible quantity 
 of lead is dissolved even by vinegar, after stand- 
 ing some days in vessels that contain no more 
 than 18 per cent, of lead. Hence it was con- 
 cluded that, as no noxious effect is produced by 
 the very minute quantity of tin which is dis- 
 solved, pewter may be considered as a safe 
 material when it contains about 80 per cent, of 
 tin ; and, where vessels are intended merely for 
 measures, a much less proportion of tin may be 
 allowed. But the common pewter of Paris was 
 found to contain no more than 25 to 30 per 
 cent, of tin, and the remainder was lead ; there 
 is reason to fear that this is also the composition 
 of our common pewter ; if so, malt liquor, and 
 particularly porter, always containing more or 
 less acetic acid, cannot fail to dissolve some of 
 the deleterious metal. The use of pewter for any 
 vessels in which food or drink is prepared 
 should therefore be avoided ; and in fact the in- 
 vention of the Britannia and similar wares which 
 make up in superior durability for their slightly 
 greater cost, has now rendered it unnecessary. 
 PHEASANT. — There is no genuine pheas- 
 ant in this country, what is called pheasant in 
 the Northern markets being really the ruffed 
 
 § rouse, which is also called partridge at the 
 outh. (See Grouse and Partridge.) 
 PHLOX'. — This is another of the peren- 
 nials, the beauty of which should secure it a 
 place in every garden. It is perfectly hardy, 
 and its brilliant clusters of flowers, comprising 
 all colors from white to crimson and purple, 
 striped and mottled, have few superiors among 
 hardy plants. It will thrive in almost any soil, 
 but enjoys fresh loam and new quarters every 
 two or three years. It increases rapidly from 
 the roots, and will also grow easily from cut- 
 tings or layers. The Phloxes are a large 
 family, containing many species and fine va- 
 rieties. The latter are numbered by hundreds, 
 and we can only mention here a few of the 
 most desirable. For Early Spring Flower- 
 ing : — ^. Divaricata, light and dark purple ; 
 P. Nivalis, white ; P. Stonolifera, deep red ; 
 P. Tubalata, pink, white, purple r and eyed va- 
 
390 
 
 PIANO FORTE 
 
 PICKLES 
 
 rieties. For Summer Flowering : — P. Beppo, 
 purple or crimson ; P. Comtess of H ome, white, 
 crimson eye ; P. Henri Lierval, purplish crim- 
 son ; P. Louis Van Houtte, striped ; P. Ma- 
 ■culata, red ; P. Madame Wagner, whitish 
 rose, rosy eye ; P. Rival, white ; P. Roi Leo- 
 pold, white, striped with purple ; P. Speculum, 
 white, with red eye ; P. Dianthifiora, rose 
 and white ; P. Hersine, purple and white ; P. 
 Le Croix de St. Louis, rose and white ; P. 
 Madame Basseville, rosy white, red eye ; P. 
 Madame le Cerf, pure white ; P. Oculata, lilac, 
 white centre ; P. Osirus, white, with red eye ; 
 P. Mr. Regel, violet, purple, and crimson ; P. 
 Sozivenir de la Mer, white, violet centre. 
 
 PIANOFORTE (Care of the).— A piano 
 should be tuned at least twice a year by an ex- 
 perienced tuner. If it be allowed to go too 
 long without tuning, it usually becomes flat, 
 and troubles a tuner to get it to stay at concert 
 pitch, especially in the country. Never place 
 the instrument against an outside wall, or in a 
 cold, damp room, particularly in a country 
 house. There is no greater enemy to a piano- 
 forte than damp. Close the instrument imme- 
 diately after finishing practice ; by leaving it 
 open, dust fixes on the sound-board, and cor- 
 rodes the movements, and if in a damp room, 
 the strings soon rust. Should the piano stand 
 near or opposite to a window, guard, if possi- 
 ble, against its being opened, especially on a wet 
 or damp day ; and when the sun is on the win- 
 dow, draw the blind down. Avoid putting me- 
 tallic or other articles on or in the piano ; such 
 things frequently cause unpleasant vibrations, 
 and sometimes injure the instrument. The 
 more equal the temperature of the room, the 
 better the piano will stay in tune. 
 
 PICCALILI. — This is a name given to mixed 
 pickles which may contain almost any combina- 
 tion of the vegetables usually made use of for 
 pickling. The following makes an excellent 
 pickle: — Take gherkins, cucumbers, cauliflower, 
 radish-pods, French beans, samphire, celery, 
 white cabbage, carrots, capsicums and button 
 onions. Soak them in brine for twenty-four 
 hours ; drain them and dry with towels, then 
 place them in glass cans and pour over them, 
 boiling hot, the following prepared mixture : To 
 one gallon of vinegar add four ounces of bruised 
 ginger, two ounces of whole black pepper, two 
 ounces of whole allspice, three ounces of curry, 
 and half a pint of sweet oil ; boil themtogether for 
 half an hour, and then pour them over the vege- 
 tables, having mixed a little turmeric and mus- 
 tard in a bowl with a small quantity of vinegar, 
 which should also be poured in. Some persons' 
 prefer straining the vinegar, but the spice ma- 
 terially improves the flavor of the pickle in 
 keeping ; and at last the ■ liquor makes an ex- 
 cellent sauce for cold meats. Put up in elass 
 jars. ' s 
 
 PICKEREL.— This fish is known in Phila- 
 delphia as "Pike," and in Virginia and the 
 Southern States as " Jack." It is or|6 of the 
 most delicious of the fresh-water fish, being es- 
 teemed hardly inferior to trout. When in good 
 
 condition it is very firm-fleshed, sweet, and 
 well-flavored ; it is best in the winter and spring 
 months, from September to March, and during 
 that time is generally quite plentiful in the mar- 
 kets. The pickerel is a long, square-backed 
 fish, with one fin on the back near the tail ; the 
 upper jaw has somewhat the appearance of a 
 duck's bill, and the eyes are very small ; the 
 
 Pickerel. 
 
 color on the back is of a bluish gray, and some- 
 times of a greenish cast; the sides are of a 
 muddy yellow and quite full of dark, irregular 
 marks. There is a smaller variety, called 
 " brook pickerel," which are different in shape 
 and smaller ; they are not so desirable as the 
 regular pickerel. Prepare, cook and serve 
 pickerel in the same way as trout.. The smaller 
 fish only should be used for frying and broil- 
 ing, and the larger ones for boiling, baking and 
 roasting. 
 
 PICKLES.— With the exception of walnuts, 
 which, when softened by keeping, are the least 
 objectionable of any pickle, these are not 
 very wholesome articles of diet, consisting, as 
 so many of them do, of crude, hard vegetables,- 
 or of unripe fruit. Those which are commonly 
 sold in the shops are especially objectionable, 
 as in most cases they are so injured by adultera- 
 tion as to become dangerous to persons who 
 partake of them often or largely. Color is of 
 great moment in pickling ; and the fine green 
 color of many of the prepared pickles is secured 
 by the addition of sulphate of copper, or blue- 
 stone, directly to the vinegar, and where this is 
 not clone, they are made in copper Br brass 
 vessels. A very simple and effective way of 
 testing whether such "greening" has been 
 ventured upon, is to put a few drops of the 
 suspected vinegar on the blade of a knife, or , 
 cut the pickles with it ; add a drop of sulphuric 
 acid (oil of vitriol), and h'eat the under surface 
 of the knife over the flame of a candle ; the 
 vinegar in evaporating will deposit the copper 
 upon the knife-blade, if any be present. The 
 best plan, however, is to make the pickles at 
 home, for then they can be relied upon as at 
 least pure. 
 
 For home pickling we subjoin a few leading 
 rules. Acids dissolve the lead contained in the 
 tinning of saucepans, and corrode copper and 
 brass ; consequently, if vinegar is kept in them 
 for any length of time, it becomes highly poi- 
 sonous. This danger, therefore, is easily 
 avoided by heating the liquor in a stone jar on 
 a stove; but glazed stone jars should not be 
 used for pickles, as salt and vinegar dissolve 
 the lead which is in the glaze. Scalding or 
 parboiling thearticles to be pickled in salt and 
 water will cause them to absorb the vinegar 
 much sooner; but this does not add to their 
 
PICKLES 
 
 391 
 
 crispness. In, this case the article* .should be 
 cold and quite dry before they are put into the 
 vinegar. Should the vinegar, become thick, it 
 may be advisable to pour it off the pickles, boil 
 it up again, and pour it back. Use the strong- 
 est vinegar for pickling, for that of inferior 
 quality is useless ; it should be scalding hot, as 
 raw vinegar becomes ropy, and will not keep; 
 but it should be remembered that neither 
 
 vinegar, nor any other fermented liquor, can be 
 boiled without loss of strength. Pickles should 
 be kept from the air, otherwise they soon spoil. 
 They should, likewise, be touched only with a 
 dry wooden spoon or ladle ; and as it is an ob- 
 ject to keep the jars as full as possible, small 
 jars should be from time to time filled up from 
 larger ones. The pickles should always be 
 covered with vinegar, at least two inches above 
 
 their surface. The least quantity of water, or 
 a wet spoon, put into a jar of pickles, will spoil 
 the contents. 
 
 Barberries. — Take barberries, when not 
 quite ripe, pick out the stalks, and preserve 
 the finest sprigs, which should be tied together 
 in bunches, as they may be wanted for garnish- 
 ing; wash them in salt and water carefully, 
 and set them in a sieve to drain ; place the 
 berries and the branches of sprigs in separate 
 jars, and pour over them a pickle made of two 
 pounds of common salt and a gallon of water ; 
 fill the jars to the brim, skim the pickle as long 
 as any scum rises, then pour it off and fill the 
 jars again, and tie over. The acidity of the 
 barberry renders vinegar unnecessary. 
 
 Beans. — Pick the young string or snap 
 beans just before they change color, and leave 
 them quite whole. Let them stand two weeks 
 in a brine made of two pounds of salt to a gal- 
 lon of water, stirring them up from the bottom 
 every day ; change the water then for fresh 
 and let them remain in that another day; thev 
 are now ready for pickling. Line a kettle with 
 a thick layer of green vine-leaves, put the 
 beans into it, add a half-teaspoonful of pow- 
 dered alum for every gallon of water, fill the 
 kettle with cold water, put another layer of 
 vine-leaves over the top, and cover with a close- 
 fitting lid ; simmer over a slow fire for five or 
 isix hours,-without allowing it to come to a boil. 
 When the pickles are of a bright green re- 
 move the leaves, and drop the beans into very 
 cold water, leaving them there while the follow- 
 ing pickle is prepared : — To one gallon of the 
 
 best cider vinegar add a teacupful of sugar, 
 three dozen peppercorns, three dozen cloves 
 a dozen and a half of allspice, and a dozen 
 blades of mace ; boil five minutes, then put 
 the beans into a stone jar and pour the vine- 
 gar over them scalding hot. Set away, closely 
 covered. Two days afterward scald the vine- 
 gar again and return to the pickles, and repeat 
 this process three times more at intervals of 
 two or three days. Then cover over tightly, 
 and set in a cool place : Ihey will be ready for 
 eating in a couple of months, but improve with 
 age. 
 
 Radish-pods are often pickled along with the 
 beans, and it improves them. The pods should 
 be gathered just before maturity. 
 
 Beet-roots. — Select roots of Mood-red color ; 
 wash them well, boil them till tender; then 
 peel them and cut them into cross slices, not 
 too thin ; put them in layers into jars with a 
 little mace, whole pepper, cloves, horse-radish, 
 salt, and bruised ginger, and fill up with the 
 best vinegar. Tie the jars closely with blad- 
 der. 
 
 Cabbage (Red).— Take a large closely-grown 
 cabbage, strip off the outside leaves.which cut in 
 thin slices into a dish, sprinkling salt over them. 
 Cover them with a cloth, and let them lie 
 twenty-four hours. Next drain the cabbage on 
 a sieve, and put it into a clean jar with allspice, 
 whole pepper, and sliced ginger ; pour over it 
 cold vinegar, and tie it closely, over ; a little 
 bruised cochineal will brighten the red color, 
 but is not requisite. The jar should bo com- 
 pletely filled. 
 
392 
 
 PICKLES 
 
 Cabbage (White). — Take off the outside 
 leaves, quarter it, cut out the stalk, shred the 
 cabbage and sprinkle it liberally with salt ; let 
 it stand a day, then put it into a jar, and pour 
 over it, boiled but cold, spiced vinegar, which 
 will insure its crispness, though it will not keep 
 so long as when pickled with boiling vinegar. 
 A little turmeric may be added. 
 
 Capsicums, or Red Pepper. — Soak green 
 capsicums three or four days in a strong brine, 
 drain them, put them into jars with mace and 
 allspice, and fill up with cold boiled vinegar. 
 Red capsicums will not require soaking. Chilies 
 may be pickled in the same way. 
 
 Cauliflower. — Choose a hard, white cauli- 
 flower; pull it into small pieces, which put 
 into a stewpan with salt and water, and boil. 
 Then take out the pieces, dry them before the 
 fire, and pour on them spiced vinegar : a little 
 turmeric will give the cauliflower a fine yellow 
 color, and will also improve the flavor. 
 
 A nice spiced vinegar for cauliflower, or any 
 similar pickle, may be made as follows : — To 
 one gallon of vinegar, add a teacupful of white 
 sugar, a tablespoonful of celery seed, a dozen 
 blades of mace, two dozen white peppercorns, 
 a tablespoonful of coriander-seed, a table- 
 spoonful of whole mustard, and some bits of 
 red pepper. Boil five minutes. 
 
 Celery. — Prepare a pickle of an ounce and 
 a half of salt, half an ounce of ginger, and as 
 much whole white pepper, to each quart of 
 vinegar, and set it to boil. Having picked and 
 washed; and cut into small pieces, fine fresh 
 celery, put it into the boiling pickle, and when 
 the whole has boiled two minutes, put it into 
 dry stone jars; or let it cool, and then put 
 it into bottles. It will remain good for a long 
 time, and the vinegar will make good salad- 
 dressing. A few button onions may be thrown 
 into the vinegar. 
 
 Cherries. — Leave about an inch of their 
 stems on some fine, sound cherries, which are 
 not over ripe ; put them into a jar, cover .them 
 with cold vinegar, and let them stand three 
 weeks; pour off two-thirds of the liquor and 
 replace it with fresh vinegar ; then, after hav- 
 ing drained it from the cherries, boil it whole 
 with an ounce of coriander-seed, a small blade 
 of mace, a few grains of cayenne, or a teaspoon- 
 ful of white peppercorns, and four bruised 
 cochineals to every quart; the spices should 
 be tied loosely in a piece of muslin. Let the 
 pickle become quite cold before it is added to 
 the cherries. In a month they will be fit to 
 use. The vinegar which is poured from the 
 fruit makes a good syrup of itself, when boiled 
 with a pound of sugar to the fruit, but it is 
 improved by having some fresh raspberries, 
 cherries, or currants previously infused in it 
 for three or four days. 
 
 Cucumber. — I. Select small cucumbers — 
 none should be over a finger in length ; they 
 should also be perfectly sound. Pickle them 
 in the manner previously directed for Beans ; 
 but the cucumbers may be kept either a week 
 or a month in the brine, according as they are 
 
 liked .salty or otherwise. Soft ones when 
 taken from the brine should be thrown away. 
 
 II. (Grated.) — Pare and halve full-grown cu- 
 cumbers, take out the seeds; grate, strain, and 
 press the pulp until the water is nearly extract- 
 ed. Season highly with pepper and salt, mix 
 with vinegar to taste; seal in small bottles. 
 
 III. (Sliced.) — Slice large cucumbers length- 
 wise and boil an hour in just enough vinegar 
 to cover them; set them aside in the hot vinegar. 
 Then make a strongly-spiced vinegar (adding 
 a pound of sugar to each gallon), put the cu- 
 cumbers into it, and stew them two hours. 
 This pickle is ready for use as soon as made. 
 
 Elder Fickle. — Cut the tender shoots of 
 the elder-tree, peel them, and soak them twelve 
 hours in brine ; drain and dry them ; then boil 
 in two quarts of vinegar, two ounces of whole 
 ginger, two ounces of whole black pepper, and 
 the same of allspice ; pour it boiling upon the 
 elder shoots in a jar, and cover up. 
 
 Eschalots.— For a quart of ready-peeled 
 eschalots, add to the same quantity of the best' 
 pale white wine vinegar, a dessertspoonful of 
 salt, and an ounce of whole white pepper ; 
 bring these quickly to a boil, take off the scum, 
 throw in the eschalots, simmer them for two 
 minutes only, turn them into a clean stone jar, 
 and when they are quite cold, tie a skin, or two 
 folds of thick paper over it. 
 
 French Pickle.— Take .--Green tomatoes, I 
 peck ; green peppers, 6 ; onions, 6 ; salt, yi pt : 
 brown sugar, x pt; horse radish (grated), yi pt; 
 ground cloves,ground allspice, ground cinnamon, 
 i tablespoonful each ; mustard seed, celery- 
 seed, 2 or 3 tablespoonfuls each; peppercorns, 
 yi. gill- 
 
 Slice the tomatoes, onions and peppers (hav- 
 ing taken the seeds from the latter) sprinkle 
 the salt over them and let them stand all night. 
 Then pour off the water and add the other in- 
 gredients ; mix well ; put it in a large porcelain 
 lined kettle, cover with good vinegar and boil 
 slowly until well cooked ; this requires several 
 hours. A fewTed peppers may be added, if liked. 
 Gherkins.— Pickle these exactly as directed 
 for cucumbers. The smaller gherkins make 
 the choicest pickles. 
 
 Higdom.— Peel and take the seeds from large, 
 green cucumbers ; chop them and to two quarts 
 add one of chopped onion ; mix them, adding 3 
 tablespoonfuls of salt ; after two hours liana 
 them in a thin cloth, to drain for twelve hours" 
 put them in a preserving kettle, season with 
 cayenne and black pepper, cover with vinegar, 
 heat slowly and boil ten minutes. 
 
 Kalamazoo Pickles.— Take. --small cucum- 
 bers^ or 3 inches long) y z bush. ; brown sugar, 1 
 qt ; white mustard seed, ^ pt ; broken cinnamon, 
 °# *l 2 0Z .V celer y s eed, I oz ; vinegar, 7 qts. 
 Wipe the withered flowers from thl end of 
 the cucumbers ; cover with a brine made of two 
 gallons of water and a pound of salt ; let them 
 stand twenty-four hours; drain them ; boil the . 
 vinegar, alum and spices ; put the cucumbers 
 in glass cans, rinsed in hot water, pour in the 
 boiling vinegar and spices, and close at once 
 
PICKLES 
 
 393 
 
 Mangoes. — Take the latest growth of mangoes 
 of n»t more than a third or half their full size. 
 Keep them in brine several weeks ; then soak 
 them for two days in cold water changing the wa- 
 ter frequently ; boil them in vinegar with a small 
 piece of alum, three quarters of an hour ; stand 
 them in the vinegar (well covered) for a week. 
 Remove the seeds and fill with this mixture : one 
 pound of ginger soaked in brine for a day or two, 
 or until soft enough to slice, whole black pepper, 
 cloves, mace, allspice and tumeric, one ounce 
 each ; half, a pound of garlic, soaked for a day or 
 two in brine, and then dried ; grated horse radish, 
 black mustard seed and white mustard seed, one 
 pint each. Bruise the spices and mix them with 
 a teacupful of olive oil. For each mango add 
 a teaspoonful of brown sugar. This is suffi- 
 cient for four dozen large mangoes. Having 
 ' chopped six or eight imperfect ones to mix with 
 the stuffing, tie up and pour over them the 
 best cider vinegar. Set in a light dry place 
 to be cured. After a month ■ add three 
 pounds of brown sugar to the vinegar; scald 
 and pour it over them hot; keep them dry 
 and light. 
 
 Mixed. — Take some very tender string 
 beans, some very small onions, a cauliflower 
 broken into bits, a red pepper cut fine, a few 
 long green peppers, and some small tomatoes ; 
 scald them in salt and water and let them stand 
 about twenty-four hours. Drain them well, put 
 them into a jar or pan, and turn boiling spiced 
 vinegar over them ; let them stand till cool, 
 then put them into glass jars and stop them 
 tight. The proportions of the different ingredi- 
 ents in this pickle can be varied to suit the 
 taste. 
 
 Monrcel. — Keep very small cucumbers in 
 brine for twenty-four hours ; drain them and put 
 them in a jar ; cover with boiling water allowing 
 an ounce of alum to five quarts. Leave them on 
 a warm hearth several hours ; drain and cover 
 with boiling vinegar seasoned with cloves, 
 whole peppers, mace and a little sugar. 
 
 Mushrooms (Brown). — Take a quart of 
 large mushroom buttons, and wash them in 
 vinegar with a piece of flannel ; take three an- 
 chovies and chop them small, a few blades of 
 mace, a teaspoonful of salt, a little pepper and 
 ginger, and three cloves of shalots. Put them 
 into a saucepan with as much vinegar as will 
 half cover them ; then set them on the fire 
 and let them stew till they shrink pretty well. 
 When cold put them into bottles, pour the 
 vinegar over them, cork and tie them up. This 
 pickle will make a fine addition to brown sauces, 
 and is much liked. 
 
 Mushrooms (White). — Put the mushrooms 
 in equal quantities of cold milk and water, 
 and rub them with a piece of flannel; have 
 ready hot milk and water, and boil them in it 
 a few minutes ; take them out carefully and 
 put them into ■ a jar with a little salt, and 
 cover them closely with a cloth ; let them stand 
 till next day, then boil up the vinegar and pour 
 over them. 
 
 Onions. — Choose fine white ones, not too 
 
 large, peel them, and let them stand in strong 
 salt and water three days, changing the brine 
 on the second day. Heat more brine to a boil, 
 throw in the onions, and boil three minutes ; 
 then drain off the brine, and throw the onions 
 into cold water, leaving them there several 
 hours. Pack in jars, season with cloves, mace, 
 and whole pepper, and fill up with scalding 
 vinegar in which sugar has been dissolved in 
 the proportion of a teacupful to every gallon. 
 Cork while hot. They can be used in a month, 
 but improve with keeping. 
 
 Onions (Sliced) and Cucumbers. — Slice 
 but do not peel large cucumbers, and peel and 
 cut in thick slices large onions ; soak them in 
 brine for a day : then drain them, put them into 
 jars, and pour on boiling vinegar, with ginger, 
 allspice, and whole black pepper, three succes- 
 sive days. ■ This is a cheap and good pickle. 
 
 Peaches. — Take, at their full growth just be- 
 fore they begin to ripen, six large or eight mod- 
 erate sized peaches ; wipe the down from them 
 and put them into brine that will float an egg. 
 In three days take them out, and drain on a 
 reversed sieve for several hours. Boil in a 
 quart of vinegar for ten minutes, two ounces 
 of whole white pepper, two of ginger slightly 
 bruised, a teaspoonful of salt, two blades of 
 mace, half a pound of mustard-seed and half a 
 teaspoonful of cayenne tied in a bit of muslin. 
 Lay the peaches into a jar, and pour the Loil- 
 ing pickle on them. In two months they will 
 be fit for use. 
 
 Peaches (Sweet). — Put four pounds of 
 pared peaches into a kettle with two pounds of 
 sugar, and heat slowly to a boil ; add half a 
 pint of good vinegar strongly spiced with 
 cloves, mace, and cinnamon, and boil for five 
 minutes ; take out the fruit with a perforated 
 skimmer and spread upon dishes to cool. Pack 
 the fruit in glass jars, boil the syrup thick and 
 pour it on scalding hot. Look into the jars 
 every few days for a month or so and if there 
 are any signs of fermentation, set the jars in a 
 kettle of water and heat until the contents are 
 scalding hot. 
 
 Pears, plums, and other fruits may be pickled 
 in this way. 
 
 Piccalili. (See PlCALILl.) 
 
 Sweet Pickles. — Almost any kind of fruit 
 may be used in making sweet pickles. To two 
 pounds of fruit allow a pint of vinegar, and a 
 pound of sugar ; put on the vinegar and sugar 
 and let them boil fifteen minutes, skimming 
 carefully ; then put in the fruit and let it boil 
 till about half cooked ; put it in jars, and cork 
 tight. For peaches a little cinnamon and 
 mace may be boiled with the vinegar ; for 
 plums, or dark fruit, allspice er cloves. 
 
 Tomatoes (Green). — Slice without peel- 
 ing, two gallons of green tomatoes, and also 
 slice a dozen medium-sized onions ; add half a 
 gallon of vinegar, a pound of sugar, two table- 
 spoonfuls each of salt, black pepper, and 
 ground mustard, and one tablespoonful each of 
 cloves and allspice. Put on the fire and stew 
 until the tomatoes and onions are quite tender, 
 
394 
 
 PICKLING MEAT 
 
 PIES 
 
 stirring often from the bottom ; when cold put 
 into glass jars. This is one of the best 
 pickles to serve with meat and fish. 
 
 Tomatoes (Ripe). — To two gallons of ripe 
 tomatoes, sliced without peeling, add a pint of 
 vinegar, and two pounds of sugar; season 
 with cinnamon, mace, and nutmeg; put on 
 the fire and simmer slowly for an hour. Put 
 up in glass jars. 
 
 Walnuts .—I. Gather the walnuts while soft 
 enough to be pierced by a needle. Prick 
 each with a large needle (hold the walnuts in 
 a cloth during this process to avoid staining 
 the hands) ; cover them with strong salt and 
 water; let them stand two or three days, 
 changing the water every day. Then pour 
 over them a strong brine made of salt dissolved 
 in boiling water (let it get cold before using), 
 stand three days, and then' repeat the process. 
 Drain and expose them to the sun until they 
 are black. Put them into a jar, and pour over 
 them as much good vinegar as will cover them. 
 To each hundred walnuts allow six spoonfuls 
 of mustard seed, one ounce of whole black 
 pepper, two or three shalots, two ounces of 
 whole ginger crushed, a few cloves, and a blade 
 or two of mace. Tie them down closely for six 
 months. At the end of that time drain off the 
 vinegar, and use as ketchup. Fill up the jars 
 with fresh vinegar, and add, if necessary, a 
 few more peppercorns. In six months more 
 they will be ready for use. 
 
 II. Soak in salt water and brine as before ; 
 but instead of laying them in the sun, put them 
 in cold water for half a day, and then pack 
 them in small jars. Measure out enough vine- 
 gar to cover them well, and for each gallon al- 
 low a teacupful of sugar, three dozen each of 
 whole cloves and allspice, a dozen and a half of 
 allspice, and a dozen blades of mace ; boil five 
 minutes, and pour over the walnuts scalding hot. 
 In three days draw off the vinegar, heat it to 
 boiling, and again pour it over the walnuts ; 
 and at the end of three days more repeat 
 the process. Walnuts pickled thus will be fit 
 to eat in a month. 
 
 Butternuts can be pickled by either of the 
 methods given above. 
 
 PICKLING MEAT.— This consists in keep- 
 ing meat immersed in a strong brine, to which 
 other ingredients are sometimes added. This 
 mode of preserving does not render the meat 
 so salt as dry rubbing, nor is it so well calcu- 
 lated for keeping it for a great length of time, 
 being chiefly limited to small pieces ; it is 
 thought, however, to be less injurious to the 
 nutritious qualities of the meat. Full directions 
 for pickling beef, tongues, pork, etc., etc., are 
 given under the respective articles. 
 
 PICTURES (Cleaning). Castile soap and 
 water can be used on oil paintings without 
 danger, care being taken of course not to 
 wet the back, or let water through cracks. 
 There are few other things that can except by 
 experts. For the ordinary dusting of pictures 
 a silk handkerchief should be used. 
 
 Framing. — Heavy gilt frames are appro- 
 
 priate to oil paintings. On chromos, they sug- 
 gest a dishonest (and consequently untas1*ful) 
 attempt to make the chromo appear what it is 
 not — an oil painting. An engraving would be 
 made to appear' cold by a bright or heavy gilt 
 frame, though sometimes a plain unburnished 
 one looks well. Of course a margin of white 
 paper is needed between the printed surface 
 and the frame, so as not to make the contrast of 
 brilliancy too violent. Moreover, if the frame 
 
 e dark, the margin prevents the monotonous 
 continuation of dark color, and if it be of col- 
 ored wood, the margin prevents a harsh 
 contrast. 
 
 Gay colored wood frames brighten up a 
 room which sometimes needs it, and if of ap- 
 propriate colors, do not jar on the taste. One 
 would hardly select pale blue to frame a bat- 
 tle scene, however, or blood-red for a Ma- 
 donna, i 
 
 Chromos should honestly express what 
 they are — color printed on paper, and should 
 not be made to represent paint and canvas by 
 smearing the color unreasonably thick and em- 
 bossing the paper. Such chromos deceive no 
 one but the owner. Chromos had best have a 
 margin, as association of ideas requires it in 
 paper. Light frames of dead gilt, or uncolored 
 wooden ones should be the only styles used on 
 them. 
 
 Passe-partouts are good for all small engrav- 
 ings and honest chromos. 
 
 In framing engravings or chromos, see that 
 no knots are in the boards at the back, as 
 resinous exudations are apt to strike from them 
 through the paper. If knots are found, glue 
 over them bits of sheet rubber. 
 
 Hanging. — Use copper wire. Moths eat 
 out the inside of cord. Nails damage walls, 
 and fresh ones are needed for all changes. 
 Far the best way of suspending pictures is from 
 hooks sliding on rods of painted gas-pipe or 
 burnished brass, fastened into the wall near the 
 ceiling. A wooden moulding grooved in its 
 inner upper edge so that hooks shaped like the 
 letter S can curve over its top, answers admira T 
 bly_ for light pictures. Where one is rid of nails, 
 it is certainly best to hang the picture from 
 wire on each side depending from separate 
 hooks. The lines of the wires correspond 
 better with the general lines of the walls, and 
 give a feeling of greater strength. It is but 
 little more trouble to do this than to use the 
 single wire, provided two nails are not needed. 
 
 Protecting from insects. — Water in which 
 onions have been boiled, rubbed lightly over 
 the frames, will keep insects away from them. 
 
 PIES.— Whether pies are healthy or the 
 contrary depends chiefly upon the character of 
 the crust, and in order to make good crust it is 
 absolutely necessary to use only the best ma- 
 terials. The flour must be thoroughly dry 
 and white {See Bread) ; and the butter, in 
 particular, should be the best that can be pro- 
 cured. The using of inferior butter — " cook- 
 ing butter " as it is called— is the most com- 
 mon mistake in the making of pies ; and yet it 
 
PIES 
 
 395 
 
 requires but little experience to show that bad 
 butter is sure to reveal all its worst qualities 
 in pie-crust. Butter intended for pastry should 
 be washed carefully in several clean, cold 
 waters, and kneaded while under water in 
 order to extract the salt ; then wipe it dry and 
 lay it in a cool place till the time comes for 
 working it in. The board on which the butter 
 
 Raised Pic-mould. 
 
 is rolled should be hard and smooth, and it 
 should not be used for any other purpose. It 
 is harder to make good pastry in warm weather 
 than in cold, on account of the tendency of 
 butter to oil, and thus render the crust heavy 
 and solid. 
 
 Pie-Crust. I — Take /-Sifted flour, I lb ; 
 butter, % lb ; cream tartar, two teaspoonfuls ; 
 soda one teaspoonful ; ice-water. 
 
 .The butter should be stiff and firm ; cut it 
 into the smallest possible bits, and add half of 
 it to the flour, with which the soda and cream 
 tartar should have been previously well-mixed ; 
 work with ice-water into a stiff dough ; then 
 roll it out thin, spot it over with one-third of the 
 remaining butter, fold it up closely into a long 
 roll, flatten and roll out again; repeat this 
 operation three times, until all the butter has 
 been worked in, and it will then be ready for 
 use. In forming the pie, roll out the crust 
 thin, butter the pie-plates, lay the paste lightly 
 over them and press it down so as to take the 
 shape of the plates ; then cut it off evenly 
 around the edges, saving the scraps to roll out 
 into another sheet. Now fill the plates with 
 fruit, or whatever is to form the inside of the 
 pie, lay the paste over this, trim as before, and 
 press the edges of the upper and lower crusts 
 together with a spoon, key, or jagging-iron, so 
 as to prevent the escape of the juice. Pies 
 should be baked to a light-brown, in a mode- 
 
 Paste pincers. 
 
 rately hot oven, and great care should be taken 
 to have the heat as high at the bottom of the 
 oven.as at the top — otherwise the bottom crust 
 will be raw and doughy. 
 
 IL — Take .--Flour, I lb; butter, 10 oz; lard, 
 6oz; salt. 
 
 Mix the lard (which should be pure and firm) 
 with the flour, and work them into a smooth 
 paste with cold water; press the buttermilk 
 
 from the butter, and form the latter into a ball 
 by twisting it in a clean cloth; roll out the 
 paste, put the ball of butter in the middle, clcse 
 it like an apple dumpling, and roll it very 
 lightly, until it is less than an inch thick; then 
 fold the ends into the middle, dust a little flour 
 over the board and the roller, and roll the 
 paste thin a second time, then set it aside for a 
 few minutes in a very cool place ; give . it two 
 more turns (or folds), rolling it out each time, 
 and set it away again for a few minutes ; roll it 
 out twice more, and it ought to be fit for use. 
 The sooner this crust is sent to the oven after 
 it is made, the lighter it will be ; if allowed to 
 remain long before it is baked, it will be tough 
 and heavy. 
 
 Cream Crust. — Take . :-Flour, lib; salt, one 
 small saltspoonful (more for meat pies) ; rich 
 cream, X to Vz pint ; butter, 4 oz (for richest 
 crust, 6 oz)« 
 
 Stir the salt thoroughly into the flour, and 
 mix the cr<eam in till a smooth paste is formed ; 
 roll it out thin and add the butter minced fine ; 
 re-roll it three or four times. Handle this 
 crust as lightly as possible in making it, and 
 send it to the oven as soon as it is ready. It 
 may be used for pies, fruit tarts, puffs, and 
 other varieties • of small pastry, or for good 
 meat pies. A good crust for ordinary family 
 use may be made by omitting the butter, but 
 the butter improves it greatly; six ounces of 
 butter to the pound of flour will give a very 
 rich crust. 
 
 Puff -paste. — Take .--Flour 2 lbs ; butter 1 lb. 
 10 oz; a little salt. 
 
 Break eight ounces of the butter lightly into 
 the flour (sifted); add a pinch of salt, and 
 enough cold water to make the paste ; work it 
 as quickly and as lightly as possible, until it is 
 smooth and pliable, then level it with the paste 
 roller until it is three-quarters of an inch thick, 
 and place regularly upon it six ounces of but- 
 ter in small bits ; fold the paste like a bolster 
 pudding, roll it out again, lay on it six ounces 
 more of butter, repeat the rolling, dusting each 
 time a little flour over the board and paste, add 
 again six ounces of butter, and roll the paste 
 out thin three or four times, folding the ends 
 into the middle. If very rich paste be required, 
 equal portions of flour and butter must be 
 used ; and the latter may be divided into two, 
 instead of three parts, when it is to be rolled 
 in. 
 
 French Puff-paste. — Take .--Flour and but- 
 ter, equal weights ; to each pound of these, the 
 yolks of two eggs, and a small saltspoonful of salt. 
 ' This, when made by a good French cook, is 
 the perfection of rich light paste, and will rise 
 in the oven from one to six inches in height; 
 but some practice is, without doubt, necessary 
 to accomplish this. In summer' it is a great 
 advantage to have ice at hand, and to harden 
 the butter over it before it is used ; the paste 
 also between the intervals of rolling is improved 
 by being laid on an oven-leaf over a vessel con- 
 taining ice. Take an equal weight of good 
 butter free from the coarse salt which is found 
 
396 
 
 PIES 
 
 in some, and which is disadvantageous for this 
 paste, and of fine, dry, sifted flour; to each 
 pound of these allow the yolks of two eggs, 
 and a small teaspoonful of salt. Break a few 
 small bits of the butter very lightly into the 
 flour, put the salt into the centre, and pour on 
 it sufficient water to dissolve it (we do not un- 
 derstand why the doing this should be better 
 than mixing it with the flour, asjn other pastes, 
 but such is the method always pursued for it) ; 
 add a little more water to the eggs, moisten 
 the flour gradually, and make it into a very 
 smooth paste, rather lithe in summer, and never 
 exceedingly stiff, though the opposite fault, in 
 the extreme, would render the crust unmanage- 
 able. Press, in a soft thin cloth, all the moist- 
 ure from the remainder of the butter, and 
 form it into a ball ; but in doing this be careful 
 not to solten it too much. Should it be in an 
 unfit state for pastry, from the Beat of the 
 weather, put it into a basin, and set the basin 
 into a pan of water mixed with plenty of salt 
 and saltpetre, and let it remain in a cool place 
 for an hour, if possible, before it is used. 
 When it is ready (and the paste should never 
 be begun until it is so), roll the crust out 
 square, and large enough to enclose the but- 
 ter, flatten this a little upon it in the centre, 
 and then fold the crust well over it, and roll it 
 out thin as lightly as possible, after dredging 
 the board and the paste roller with a little flour : 
 this is called giving it one turn. Then fold it 
 in three, give it another turn, and set it aside 
 where it will be very cool, for a few minutes ; 
 give it two more turns in the same way, rolling 
 it each time very lightly but of equal thickness, 
 and to the full length that it will reach, taking 
 always especial care that the butter' shall not 
 break through the paste. Let it again be set 
 aside to become cold ; and after it has been 
 twice more rolled and folded in three, give it a 
 half -turn, by folding it once only, and it will be 
 ready for use. 
 
 Short-crust for Sweet Pastry. — Take .-■ — 
 Flour, i lb ; butter, J4 lb ; sugar (sifted), 2 oz ; 
 milk, and salt. 
 
 Break the butter very small and add it to the 
 flour ; mix well with these a pinch of salt and 
 thesugar, and add enough milk to make them 
 up into a smooth and somewhat firm paste. 
 Bake this slowly to a very light brown. It will 
 be found an admirable crust if well made and 
 lightly handled, and will answer for many 
 dishes much better than puff-paste ; it will rise 
 in the oven too, and be extremely light. Ten 
 ounces of butter will make it very rich, but 
 eight is enough. 
 
 Economical Short-crust. — Take : — Flour, 
 1 lb ; mixed dripping and lard (or all dripping 
 alone will do), yi lb ; cold water. 
 
 Mix the dripping and lard into the dry flour 
 well, either with the thumb and fingers, or with 
 a fork or spoon ; add just enough cold water to 
 wet it and make a paste ; roll it out three times. 
 After covering the dish, wet the crust with 
 milk, or the white of an egg, and sift crystal- 
 lized or ■' crushed lump " sugar over it. This 
 
 recipe, without the sugar, and with a little salt 
 mixed with the flour, answers very well for 
 meat-pies. 
 
 Suet-crust. — Take .--Flour, 2 lb; beef or 
 veal kidney-suet, 1 2 to 1 6 oz ; salt (for fruit pies), 
 yi teaspoonful; (for meat pies, one teaspoonful.) 
 
 In many families this is preferred, both for 
 pies and tarts, to crust made with butter, as 
 being much more wholesome ; but it should 
 never be served unless especially ordered, as 
 to some persons it is peculiarly distasteful. 
 Chop the suet extremely small, and add .from 
 six to eight ounces of it to a pound' of flour, 
 with a few grains of salt ; mix these with cold 
 water into a firm paste, and work it very 
 smooth. Some cooks beat it with a paste- 
 roller, until the suet is perfectly blended with 
 flour ; but the crust is lighter without this. In 
 very sultry weather the suet, not being firm 
 enough to chop, may be sliced as thin as pos- 
 sible, and well beaten into the paste after it is 
 worked up. 
 
 Apple Pie. — I. Select ripe and rather tart 
 winter apples ; pare and core them, and slice 
 rather small ; line the pie-plate with crust, put 
 in the fruit, and cover with a top crust ; bake 
 in a moderate oven till the crust is light brown 
 and the fruit tender. Then take from the 
 oven, remove the upper crust without break- 
 ing, and add sugar and nutmeg, cinnamon; or 
 rose-water to taste. ' Some prefer the season- 
 ing added before baking. A little orange peel 
 chipped fine and added before bakingj gives a 
 pleasant flavor. 
 
 II. Pare, core, and quarter the apples ; put 
 into a preserving-kettle with four tablespoon- 
 fuls of powdered sugar to a pie, and add water 
 enough to make a thin syrup ; add a few blades 
 of mace, and boil the apple (a few pieces at a 
 time, so as to avoid breaking them) in the syriip 
 till tender ; as they get done, take th'em care- 
 fully from the kettle and lay them in dishes. 
 When enough apples for the number of pies to 
 be made are ready, add to the syrup cinnamon 
 and rose-water, or any other spice, enough to 
 flavor it well, and divide it among the pies. 
 Put the contents of each pie into a pie-plate 
 without a bottom crust, line the rim with paste, 
 and cover with a top crust; bake to a light 
 brown in a moderate oven. This is an excel- 
 lent recipe. 
 
 Beefsteak Pie. — Line a large pie-dish with 
 a good crust ; pour into it a teacupful of highly- 
 seasoned stock or gravy; cut the steak into 
 pieces of convenient size for serving to each 
 person, and dust them on both sides with flour, 
 pepper, and salt ; arrange them in the dish, in- 
 termingling with them a small proportion of 
 fat. A few pieces of veal, with two or three 
 hard-boiled eggs in quarters, make an agree- 
 able variety in the contents of the pie. Pour 
 over these half-a-teacupful more of well-sea- 
 soned stock or gravy, cover with a good stout ' 
 crust, and bake an hour or more in a moderate 
 oven. Beefsteak pie is best hot, but is an en- 
 joyable dish cold for travelling and picnics 
 A pie composed of beefsteak only is almost 
 
PIES 
 
 397 
 
 too solid a dish for ordinary appetites ; but any 
 pie composed of meat, fowl, or game, is the 
 better for having a layer of beef steak at the 
 bottom, on which the other ingredients are 
 afterwards placed. The bottom of the pie-dish 
 being in contact with the floor of the oven, the 
 steak intercepts the heat which might other- 
 wise overcook the tenderer meats ; it likewise 
 enriches the gravy. (See also under Beef.) 
 
 Blackberry Pie. — Line a deep plate with 
 paste ; fill it about half full of blackberries, 
 previously picked and washed ; add half a tea- 
 cupful Of sugar, a tablespoonful of butter, and 
 a little cinnamon ; fill up the plate with berries, 
 add a little more sugar, cover with a good 
 crust, and bake an hour in a moderate oven. 
 A few currants improve this pie. 
 
 Carrot Pie. — Scrape the carrots, boil very 
 soft, and mash them through a sieve. To a 
 pint of the strained pulp and six eggs well 
 beaten, add three pints of boiling milk, two 
 tablespbonfuls of melted butter, the juice of 
 half a lemon, the grated rind of a whole one, 
 and sugar to the taste (some of it mixed with 
 the lemon-juice), and bake in deep pie-plates 
 without an upper crust. 
 
 Cherry Pie. — Make like blackberry pie, 
 omitting butter, and regulating the quantity of 
 sugar by the sweetness of the cherries. Best 
 cold, with white sugar sifted over the top. 
 
 Cocoanut Pie. — I. Cut off the brown part 
 of the cocoanut — grate the white part, mix it 
 with milk, set it on the fire, and let it boil 
 slowly eight or ten minutes. To a pound of 
 the grated cocoanut allow a quart of milk, 
 eight eggs, four tablespoonfuls of sifted white 
 sugar, a glass of wine, a small cracker, pounded 
 fine, two tablespoonfuls of melted butter, and 
 half a nutmeg. The eggs and sugar should 
 be beaten together to a froth, then the wine 
 stirred in. Put them into the milk and cocoa- 
 nut, which should be first allowed to get quite 
 pool; add the cracker and nutmeg; turn the 
 whole into deep pie-plates, with a lining and 
 rim of puff paste. Bake them as soon as 
 turned into the plates. 
 
 II. Cut away the brown part of the cocoa- 
 nut as before, and grate the white part ; beat 12 
 ounces of powdered sugar and six ounces of 
 butter to a light cream, adding a wineglassful 
 of white wine, two tablespoonfuls of rose-water, 
 and a teaspoonful of nutmeg ; then stir in half 
 a potted of the grated cocoanut, and finally the 
 whites of five eggs, whipped to a stiff froth. 
 Line the plates with paste, fill with the above 
 mixture, and bake without a top crust. Eat 
 cold, with sugar sifted over the top. 
 
 Cranberry Pie. — Make exactly like ripe 
 currant pies, but stew the cranberries tiU well 
 clone before straining them through the sieve. 
 The pies may b| made without any top crust, 
 or narrow strips of paste may be interlaced 
 across the top. 
 
 Currant (Green) Pie. — Gather the currants 
 when they are just beginning to turn red, pick 
 off the stems, and wash them in cold water. 
 Line a pie-plate with good paste, fill it about 
 
 half full, of the currants, and add half a teacup- 
 ful of sugar, a tablespoonful of butter, and a 
 little ground cinnamon ; fill up the plate with 
 currants, add nearly half a cupful more of. 
 sugar, and cover with a crust ; bake half an 
 hour in a moderate oven. These pies may be 
 eaten either hot or cold. If the foregoing re-" 
 cipe makes them too sweet, use less sugar. 
 
 Currant (Ripe) Pie. — Stem and wash the 
 currants ; stew them ten minutes, and strain 
 them through a sieve; add plenty of sugar 
 while they are hot, and set them away to cool. 
 Line small pie-plates with paste, fill them with 
 the currrants, and bake in a moderate oven 
 until the crust is done. No top crust is put 
 over these pies. 
 
 Custard Pie. — I. (Apple) — Stew the apples 
 till quite soft, adding sugar enough to make 
 them very sweet ; when done, set them away 
 to cool. Beat up six eggs, the whites and 
 yolks separately, and mix the yolks with three 
 teacupfuls of the stewed apple ; stir in a quart 
 of milk, and then the whites of the eggs ; line 
 pie-plates with a light crust, fill with the mix- 
 ture, and bake without a top crust. 
 
 II. (Corn-starch). — Put three pints of milk 
 on the fire, and when it comes to a boil, stir 
 in two tablespoonfuls of corn-starch wet in a 
 little cold milk, and boil one minute ; remove 
 from the fire, and when nearly cold stir in two 
 tablespoonfuls of white sugar, the yolks of six 
 eggs, and the whites of two, and flavor with 
 two teaspoonfuls of essence of bitter almonds ; 
 line pie T plates with paste, fill with the custard, 
 and set in a moderate oven ; whip up the re- 
 maining whites of eggs with two tablespoonfuls 
 of white sugar and a teaspoonful of vanilla, and 
 as soon as the custard has " set," draw the pies 
 to the edge of the oven and spread the mixture 
 quickly over them. 
 
 Arrowroot or rice-flour may be substituted 
 for the corn-starch in this recipe. 
 
 III. (Peach.) — Pare some nice ripe peaches 
 and remove the stones ; stew them in a little 
 water till thoroughly done, then mash them 
 smooth and flavor with nutmeg ; set aside to 
 cool. Line pie-plates with paste, fill with the 
 peach, and bake in a moderate oven until the 
 crust is just done. Make a meringue by whip- 
 ping to a stiff froth the whites of three eggs for 
 each pie ; sweeten with a tablespoonful | of 
 powdered sugar for each egg, flavor with vanilla 
 or rose-water, and beat to a very stiff froth ; 
 then spread it nearly an inch thick over the 
 pies, and set them back into the oven until the 
 menngue is well set. To be eaten cold. 
 
 Gooseberry Pie. — Pick off all the stems 
 and little blossoms from the berries. Line 
 some pie-plates with paste, and fill half full of 
 berries ; add plenty of sugar, a tablespoonful 
 of butter, and a little ground cinnamon ; then 
 fill the plate with the berries, add more sugar, 
 and cover with a light crust ; bake until the 
 crust is done, then open the oven door, and let 
 the pies stand ten or fifteen minutes before 
 removing. 
 
 Grape Pie. — Grapes make good pies only 
 
398 
 
 PIES 
 
 when they are young and tender. If not very 
 small, stew and strain them to get out the 
 seeds ; sweeten them to the taste when stewed 
 — ithey do not require any spice. If made into 
 a pie without stewing, put to each layer of 
 grapes a thick layer of sugar, and a tablespoon- 
 Ful of water. 
 
 Huckleberry Pie. — Make exactly like a 
 Blackberry pie. 
 
 Lemon, or Mock-Apple Pie. — L For one 
 large plate, pour half a pint of cold water on 
 two square soda crackers broken in small 
 bits, add a small piece of salt, the grated yel- 
 low rind and the juice of one lemon, also a pint 
 of coffee-sugar and one well-beaten egg ; mix 
 and bake with an upper as well as a lower 
 crust. 
 
 II. Take two good-sized, large lemons ; grate 
 the yellow rind, squeeze the juice and chop the 
 white skin and pulp as fine as possible ; mix 
 two and a half even tablespoonfuls of corn- 
 starch with a little cold water and stir it in one 
 gill of boiling water; add this to the lemon 
 with half a p'nt of coffee-sugar; mix well, pour 
 on paste-lined plates,cover with pastry, and bake 
 half an hour or more. If less flavor of the 
 rind is liked, grate but one lemon, throwing 
 away the thin yellow rind of the other. The 
 various lemon puddings called pies are not so, 
 strictly speaking, as they have no upper crust, 
 neither should a pie be called a pudding or a 
 tart, both of which are uncovered. 
 
 Lemon Cream Pie. — Place on fire, in a thick 
 stew-pan, i qt milk, 2 blades mace, 1 inch cinna- 
 mon, 3 cloves, rind of 2 lemons pared thin, and 
 a pinch of salt. When it boils, strain ; return to 
 fire with 4 tablespoonfuls corn starch dissolved 
 in a little cold milk, and 6 oz sugar ; boil, and re- 
 move ; add 5 yolks of eggs, juice of 3 lemons, 4 oz 
 butter. Line pie-plate with paste, work up a high 
 rim. Pour in the cream ; bake without top crust. 
 
 Marlborough Pie. — Pare and grate some 
 ' nice sweet apples. Beat a couple of eggs to a 
 froth, and stir in enough brown sugar to make 
 the pie sweet ; add a pint of milk and a pint 
 of the grated apple pulp, the grated peel of a 
 lemon, and half a wineglassful of brandy ; stir 
 all well together. Bake in deep plates, without 
 any upper crust. A little stewed pumpkin 
 mixed with the apples is considered an im- 
 provement to these pies. 
 
 Mince Pies. — Directions for making mince- 
 meat are given under Mince-meat and Mock 
 Mince-meat. Mince pies should have a very 
 light crust both top and bottom, and be well 
 baked. Eat either hot or cold, with sugar 
 sifted over the top. 
 
 Orange Pie. — Beat a level teacupfulof white 
 sugarand two tablespoonfuls of butter to a light 
 cream ; add the juice and half the grated rind 
 of one orange, and the juice and grated peel of 
 half a lemon ; beat together well, and add the 
 yolks of three eggs beaten to a froth ; season 
 to taste with nutmeg. Line a pie-plate with 
 light paste, fill it with the above mixture, and 
 bake without a top-crust ; beat up the whites of 
 the eggs with two tablespoonfuls of powdered 
 
 sugar, and when the pies are done, spread 
 over them and return to the oven for three 
 minutes or so. 
 
 Peach Pie. — I. Peel and stone the peaches, 
 and cut them into thin slices ; line a deep pie- 
 plate with a thin paste, fill up with the fruit 
 and sweeten liberally, though very ripe peaches 
 will not require much sugar ; allow three peach- 
 kernels, chopped fine, to each pie ; cover with 
 a puff paste, and bake three-quarters of an 
 hour in a moderate oven. Instead of the top 
 crust, cross-bars of the paste may be laid across r 
 the top. 
 
 II. Peel some peaches, cut them in halves, 
 and put them into a saucepan, with a very little 
 water and sugar; simmer until the peaches are 
 tender ; lift the peaches out and set them, aside 
 to cool ; add a little more sugar to the juice, 
 and let it simmer till it thickens. Line a pie- 
 plate with paste, lay in the peaches carefully, 
 and turn the juice over them ; cover with a 
 rich puff paste, or omit the top crust entirely ; 
 bake twenty minutes. (See Custard Pie, 
 (Peach.) 
 
 Plum Pie. — Put the plums in a little sugar 
 and water, and simmer until they are tender ; 
 then take them out and put them in a dish ; add 
 more sugar to the juice,, and boil it till it begins 
 to thicken ; then turn it over the plums, and 
 set aside to cool. When cold, line tin pie-plates 
 with a rich paste, fill them with the plums and' 
 juice, cover with a puff paste, and bake half an 
 hour. 
 
 Potato Pasty. — A tin mould of the con- 
 struction shown in the cuts, with a perforated 
 moveable top, and a small valve to allow the 
 escape of the steam, must be had for this pasty, 
 which is a good family dish, and which may he 
 varied in numberless ways. Arrange at the 
 bottom of the mould from two to three pounds 
 of mutton cutlets, freed, according to this taste, 
 from all or from the greater portion of the fat, 
 then washed,, lightly dredged on both sides with 
 flour, and seasoned with salt and pepper, or 
 cayenne. Pour to them sufficient broth or 
 water to make the gravy, and add to it at pleas- 
 ure a tablespoonful of mushroom catsup or of 
 Harvey's sauce. Have ready boiled, and very 
 smoothly mashed, with about one ounce of 
 butter, and a spoonful or two of milk or cream 
 
 Pasty Mould. 
 
 to each pound, as many good potatoes as will 
 form a crust to the pasty of quite three inches 
 
PIES. 
 
 399 
 
 thick ; put the cover on the mould and arrange 
 these equally upon it, leaving them a little 
 rough on the surface. 
 Bake the pasty in a 
 moderate oven from 
 three-quarters of an hour 
 to an hour and a quarter, 
 according to its size .and 
 its contents. Pin a fold- 
 ed napkin neatly round 
 the mould, before it is 
 served, and have ready 
 
 Pasty Mould. a hot d j sh tQ receive the 
 
 cover, which must not be lifted off until after 
 the pasty is on the table. 
 
 Potato (Irish) Pie. — Boil mealy Irish po- 
 tatoes until they are perfectly done, then peel 
 them, and mash them through a colander. 
 To one pound of the potatoes, put a quart of 
 milk, three tablespoonfuls of melted butter, 
 four beaten eggs, and a wineglassful of wine: 
 sweeten with sugar to taste, and season with 
 nutmeg and mace. Bake without any top 
 crust, and let them cool before eating. 
 
 Potato (Sweet) Pie. — Boil some mealy 
 sweet potatoes till about half done, and when 
 quite cold grate them. Beat half a teacupful of 
 butter, and not quite a teacupful of sugar, to a 
 light cream ; add the beaten yolks of four eggs, 
 the juice and grated rind of a lemon, a table- 
 spoonful of cinnamon, and a teaspoonful of 
 nutmeg; stir together, and add by degrees a 
 pound of the grated potato, beating them in 
 well; then add a wineglassful of brandy, and 
 the whites of the eggs whipped to a light froth. 
 Line some deep pie-plates with a rich paste, 
 fill with the mixture, and bake without any top- 
 crust. Eat cold. 
 
 Pumpkin Pie. — X. Cut the pumpkin in 
 half, remove the seeds, and rinse out the in- 
 side ; cut into small strips and stew them, over 
 a moderate fire, in just enough water to pre- 
 vent their burning to the bottom of the pot. 
 When it has stewed soft, turn off the water, 
 and let the pumpkin steam over a slow fire for 
 fifteen or twenty minutes, taking care that it 
 does not burn; remove it from the fire, and 
 when cool press it through a sieve. If you 
 wish to have the pies very rich, put to a quart 
 of the stewed pumpkin two quarts of milk, and 
 twelve eggs. If you like them plain, put to a 
 quart of the pumpkin one quart of milk, and 
 thfee eggs. The thicker the pie' is of the 
 pumpkin, the less will be the number of eggs 
 required; one egg, with a tablespoonful of 
 flour, will answer for a quart of the pumpkin, 
 if very little milk is used. Sweeten the pumpkin 
 with sugar, and very little molasses — the sugar 
 and eggs should be beaten together. Ginger, 
 the grated rind of a lemon, or nutmeg, is good 
 spice for the pies. Pumpkin pies require a 
 very hot oven. The rim of the pies is apt to 
 get burnt before the inside is baked sufficiently ; 
 on this account, it is a good plan to heat the 
 pumpkin scalding hot when prepared for pies, 
 before turning it into the pie-plates. The pies 
 should be baked as soon as the plates are filled, 
 
 or the under crust to the pies will be clammy. 
 The more the number of eggs in the pies, the 
 less time will be required to bake them. 
 
 If you have pumpkins that have begun to 
 decay, or that are frozen, they can be kept 
 several months, in cold weather, by cutting the 
 good part up, stewing it till soft, then stirring 
 it, and adding sugar and molasses, to make it 
 very sweet. Make it strong of ginger, then 
 scald the seasoning in well. Keep it in a stone 
 jar in a cool place ; whenever you wish to use any 
 of it for pies, take out the quantity you wish, 
 and put milk and eggs to it. 
 
 IL (Rich). To one quart of strained pumpkin 
 add two quarts of milk and a pint of cream ; 
 one teaspoonful of salt, and four teaspoonfuls 
 of ginger ; two teaspoonfuls each of nutmeg, 
 mace, and pounded cinnamon, and ten eggs, 
 well beaten. Mix together well, and sweeten 
 to taste. Line a pie-plate with good paste, fill 
 with the pumpkin, and bake (without a top 
 crust) till the pie is solid in the centre. 
 
 Squashes may be used instead of pumpkins 
 in making these pies. (See Squash Pudding.) 
 
 Raspberry Pie.— Like cherry pie. 
 
 Rhubarb Pie. — L Peel the stalks of rhu- 
 barb, and cut them in very small pieces ; line a 
 deep pie-plate with paste, fill it half full of the 
 rhubarb, and put in plenty of sugar ; season 
 with a little pounded cinnamon; then fill up 
 the plate with rhubarb, add more sugar, and a 
 teaspoonful of butter ; cover the whole with a 
 good crust, and bake till the crust is done ; then 
 open the oven door and let the pies sjtand 
 ten or fifteen minutes. 
 
 IL Cut the stalks of the rhubarb into small 
 pieces, and stew them with some lemon-peel 
 till tender ; strain them, sweeten to taste, and 
 add eggs, more or less, according as you want 
 the pies rich or otherwise. Bake without an 
 upper crust. 
 
 Rice Pie. — To a quart of boiling water put 
 a small teacupful of rice ; boil it till very soft, 
 then take it from the fire, and add a quart of 
 cold milk ; add also a teaspoonful of salt, a grat- 
 ed nutmeg, and five eggs beaten to a froth ; 
 sweeten to taste and press the whole through 
 a sieve. Bake in deep pie-plates with an un- 
 der-crust and rim of paste but no top-crust. A 
 few raisins improve this pie. 
 
 Strawberry Pie. — Pick the berries care- 
 fully. Line a pie-plate with good paste, put in 
 a layer of the strawberries, and sprinkle plen- 
 tifully with sugar ; then another layer and more 
 sugar, till the plate is full. Fill very full as 
 strawberries shrink greatly in cooking. Cover 
 with a light crust, and bake in a moderate 
 oven. 
 
 Tomato Pie. — Take green tomatoes turn 
 boiling water on them, and let them remain in 
 it a few minutes ; then strip off the skin, cut the 
 tomatoes in slices, and lay them in deep pie- 
 plates, lined with paste ; sprinkle sugar over 
 each layer, and a little ground ginger ; cover 
 with a thick crust, and bake slowly for about 
 an hour. Grated lemon-peel and the juice of 
 a lemon will improve these pies. 
 
400 
 
 PIG 
 
 PIGEONS 
 
 PIG. — The young pig is not changed in 
 name, like the full-grown hog, by the fact of 
 slaughtering; living or dead it is called a 
 pig, a roaster, or more commonly a " roasting- 
 pig." When desired for a choice dish, it should 
 not be less than three nor more than six weeks 
 old. The skin of the roasting-pig should be 
 white (this color being preferred to all others) 
 plump, hard, and well-cleaned. The flanks, 
 where it is opened, should be thick and fat, 
 and it ought to weigh from eight to fourteen 
 pounds. The best season for it is during the 
 fall and winter months. 
 
 Baked Pig. — Prepare the pig exactly as for 
 roasting; truss and place it in the dish in 
 which it is to be sent to the oven, and anoint 
 it thickly in every part with whites of eggs 
 which have been slightly beaten ; it will require 
 no basting, nor further attention but turning, 
 and will be well crisped by this process. It 
 will take from one to two hours to bake. 
 
 Roast Pig. — After the pig has been scalded 
 and prepared for the spit, wipe it as dry as 
 possible, and put into the body about half a 
 pint of fine bread-crumbs, mixed with three 
 heaped teaspoonfuls of sage, minced very 
 small, three ounces of good butter, a large 
 saltspoonful of salt, and two-thirds as much of 
 pepper or some cayenne. Sew it up with soft, 
 but strong cotton ; truss it with the fore legs 
 skewered back, and the hind ones forward ; 
 lay it to a strong clear fire, but keep it at a 
 . moderate distance, as it would quickly blister 
 or scorch if placed too near. So soon as it has 
 become warm, rub it with a bit of butter tied 
 in a fold of muslin or thin cloth, and repeat 
 this process constantly while it is roasting. 
 When the gravy begins to drop from it, put 
 basins or small deep tureens under, to catch it 
 in. As soon as the pig is of a fine light amber 
 brown and the steam draws strongly towards 
 the fire, wipe it quite dry with a clean cloth, 
 and rub a bit of cold butter over it. When it 
 is half done, a pig-iron, or in lieu of this, a 
 large flat-iron should be hung in the centre of 
 the grate, or the middle of the pig will be done 
 long before the ends. When it is ready for 
 table lay it into a very hot dish, and before the 
 spit is withdrawn, take off and open the head 
 and split the body in two, chop together quickly 
 the stuffing and the brains, put them into half a 
 pint of good veal gravy ready thickened, add a 
 glass of Madeira or of sherry, and the gravy 
 which has dropped from the pig ; pour a small 
 portion of this under the roast and serve the 
 remainder as hot as possible in a tureen ; a 
 little pounded mace and cayenne, with a squeeze 
 of lemon-juice, may be added, should the 
 flavor require heightening. Fine bread sauce 
 and plain gravy should likewise be served with 
 it. Some persons still prefer the old-fashioned 
 currant sauce to any other ; and many have the 
 brains and stuffing stirred into rich melted 
 butter, instead of gravy ; but the receipt which 
 we have given has usually been so much ap- 
 proved, that we can recommend it with some 
 confidence, as it stands. Modern taste would 
 
 perhaps be rather in favor of rich brown gravy 
 and thick tomato sauce. 
 
 It will take from an hour and a quarter to 
 an hour and three-quarters to roast a pig of 
 ordinary size. 
 
 In dishing the pig lay the body flat in the 
 middle, and the head and ears at the ends and 
 
 Roast Sucking Pig 
 
 sides. When very pure oil can be obtained 
 it is preferable to butter for the basting: it 
 should be laid on with a bunch of feathers. 
 
 If the pig is small it is more ornamental to 
 dish and send it to the table whole, garnished 
 with the green leaves of whatever vegetables 
 are in season. 
 
 In carving the pig, cut the head off first; 
 then split down the back, take off hams and 
 shoulders, and separate the ribs. Serve some 
 of the dressing to each person. 
 
 PIG-EONS.— The old pigeons are rather 
 dry eating as compared to some other birds ; 
 but the flesh is well flavored, and if they are 
 cooped up and fed well a few days before kill- 
 ing it will be more delicate and tender. The 
 young pigeons, or squabs, are rightly esteemed 
 a great delicacy, and their nutritiousness makes 
 them an excellent food for the sick. They are 
 found in the markets all the year round. 
 
 Wild Pigeons, both alive and dead, are to 
 be had in the markets throughout tlif winter 
 months, and are generally very plentiful and 
 cheap . in September and October, when they 
 are at their best. The wild squabs, when fat 
 and fresh, are a very delicate and savory food ; 
 the cooped bird is also good, though the flesh 
 is rather dry ; but an old or poor wild-pigeon 
 is very indifferent eating, even if well cocked. 
 The tame and the wild birds are dressed and 
 served alike. 
 
 Baked Pigeons. — Clean, and prepare as for 
 roasting ; lay them in a bake-pan on their 
 backs, and place on the breast of each a thin 
 slice of salt pork or bacon ; cover the bottom 
 of the pan with cold water, and set in a hot 
 oven ; baste often till done. Place the birds 
 on their backs in the dish, garnish with water- 
 cress, sprinkle with lemon-juice all over, and 
 serve warm. 
 
 Boiled Pigeons. — Truss them like boiled 
 chickens, drop them into plenty of boiling 
 water, and throw in a little salt; in fifteen 
 minutes, lift them out, dish, pour parsley and 
 butter over them, and send a tureen of it to 
 table with them. 
 
 Broiled Pigeons. — Young pigeons or squabs 
 
PIGMENTS 
 
 401 
 
 are best for broiling. Clean and wash them 
 carefully and then wipe them dry ; split them 
 down the back and lay them breast downwards 
 on a gridiron over a clear fire ; when brown on 
 one side turn them over. Dish them, spread 
 them liberally inside and out with butter, and 
 season with pepper and salt. This is one of 
 the best of dishes for a sick-room when meat 
 is permitted ; it is almost always relished. 
 
 Pried Pigeons. — Clean and wash four 
 pigeons, and cut each in four pieces ; put two 
 ounces of butter in a frying-pan, set it on the 
 fire, and when it has melted put the pigeons 
 in with two or three sprigs of parsley, a pinch 
 of allspice, salt and pepper, and half a pint of 
 broth ; take the pigeons off when about half 
 done, and as soon as they are cool, dip each 
 piece in beaten egg and roll it in bread-crumbs ; 
 strain the butter left in the frying-pan, add 
 about an ounce more, and fry the birds two or 
 three minutes. Serve plain, or, for an orna- 
 mental dish, garnish with parsley and water- 
 cress. 
 
 Pie (Pigeon). — Clean and wash the pigeons ; 
 cut off the heads and necks, and put them 
 aside with the livers and gizzards ; boil these 
 down for gravy, with a piece of beef, adding 
 pepper, salt, and mace. Some cooks put the 
 pigeons whole into the pie-dish ; but they are 
 more convenient to help at table if divided 
 into quarters by first splitting them lengthwise 
 down the back and along the breast-bone, and 
 then cutting them- across. Line a deep pie 
 dish with a thin puff paste ; set an inverted 
 cup in the centre of the dish to retain the 
 gravy ; at the bottom of the dish put a layer of 
 lean beefsteak, or veal, or ham and bacon, as 
 may be preferred ; on the steak (or other meat) 
 lay the quartered pigeons until the dish is full ; 
 have ready some hard-boiled eggs, peeled from 
 the shell, halve them crosswise, and use them 
 to fill up any hollows that may be left between 
 the pigeons, with the view of giving to the 
 crust as level an outside surface as possible ; 
 pour in the gravy over all, and cover with a 
 stout crust. Bake an hour or more in a tol- 
 erably quick oven. This pie may be eaten hot, 
 but is better cold. 
 
 Wild pigeons are better for making pies than 
 the tame; they should be parboiled a few 
 minutes before being cut up. 
 
 Roast Pigeons. — Take off the heads and 
 Hecks, and cut off the toes at the first joint ; 
 draw them carefully, and pour plenty of water 
 through them ; wipe them dry, and either stuff 
 like chicken, or put into each bird a small 
 
 Pigeons Trussed for Roasting. 
 
 bit of butter dipped into a little cayenne 
 
 pepper ; truss the wings over the backs, and 
 
 26 
 
 roast them at a brisk fire, basting constantly 
 with butter. Roast 20 or 25 minutes if large, 
 and about 15 minutes if very young. Serve 
 with brown gravy, and a tureen of parsley and 
 butter. 
 
 St ewed Pigeons. — Draw and wash care- 
 fully; and stuff like chickens ; put them into a 
 good-sized pot, pour in enough of cold water 
 to cover them, set on the fire, and stew gently 
 for an hour, or until tender ; then season with 
 salt, pepper, a tablespoonful of butter, a little 
 sweet marjorum, and a few blades of mace ; 
 stew gently five minutes longer, then stir in a 
 tablespoonful of browned flour, and boil up 
 once more ; dish, pour the hot gravy over 
 them, and serve at once. 
 
 FIGMENTS — Practical directions for ordi- 
 nary house-painting will be found under Paint- 
 ing. The pigments or colors most com- 
 monly employed by house-painters to mix with 
 the white-lead, are the following : — 
 
 Blacks. — Lamp black, the soot of oil burned 
 in lamps. Ivory black, ivory or bone burned 
 to charcoal. Blue black, the charcoal of ivy 
 twigs, or some other plants. 
 
 Blues. — Prussian blue is a preparation of 
 Prussic acid and iron. Blue verditure, a 
 color from copper precipitated upon chalk. 
 Indigo, a color extracted from plants in India. 
 Smalt, a glass colored by cobalt, and ground 
 to a fine powder. 
 
 Browns. — Burned umber, a native earth. 
 Asphaltum, a native bitumen. Bistre, a kind 
 of soot from pea,t smoke. Cologne earth, q 
 native pigment dug up. 
 
 Greens. — Verdigris, a carbonate of copper. 
 Prussian green, a composition similar to the 
 blue of that name. ■ Terfe verte, a native 
 earth. 
 
 Orange Color. — Orange lake, the tinging 
 part of anatto. 
 
 Reds. — Vermilion, abright scarlet prepared 
 from sulphur and quicksilver, being a sul- 
 phuret of mercury. Red lead is lead calcined 
 till it becomes a red oxide. Venetian redi&z. 
 native ochre. Spanish brown, also a native 
 earth. Lake is alumina, the basis of alum, 
 tinged with a dye from cochineal or Brazil 
 wood : it differs much in quality. Rose pink 
 is similar to the last, but inferior. Red ochre 
 is produced by burning yellow ochre. Burned 
 Terra di Vienna, the raw Sienna burned. 
 
 Whites. — Flake white, a superior ceruse. 
 White-lead, carbonate of lead. 
 
 Yellows. — Yellow ochre, called often stone 
 ochre, a native earth of various qualities. 
 Dutch pink, chalk colored by French berries. 
 King's yellow, arsenic combined with sulphur. 
 Naples yellowj Raw Terra di Sienna, a native 
 earth. 
 
 Compound Colors. — It would be an endless 
 task to attempt to enumerate all the colors 
 and tints produced by the mixture of other 
 colors ; but the following table showing the 
 simplest method of making the various tints 
 most frequently used wiu probably prove 
 serviceable. ' To produce. 
 
402 
 
 PILES 
 
 Straw Color add Chrome Yellow to White Lead. 
 
 Silver Gray " Lampblack and Indigo to White. 
 
 Rose Color I „ Carmine or Lake to White. 
 
 Pea Green " Chrome Green to_White. 
 
 Lead Color " Lampblack to White. 
 
 Wood Color " Raw Umber to White. 
 
 Brilliant Green " Emerald Green to White. 
 
 Bright Green " Paris Green lo White. 
 
 Drab Color " Umber to White. 
 
 Buff Color " Yellow Ochre to White. 
 
 Salmon Color " Red, Umber and Yellow to White. 
 
 Flesh Color " Carmine to Straw Color. 
 
 Dark Green " Black to Chrome Green. 
 
 Brown " Red and Black to suit. 
 
 Purple " Red to light Blue. 
 
 Fearl Color •* Blue to Lead Color. 
 
 Orange " Vermilion to Chrome Yellow. 
 
 Olive " Chrome Yellow, Blue, Black, and 
 
 Red. 
 
 Chestnut " White to Brown. 
 
 Chocolate " Yellow to Brown. 
 
 Cream White " White, tinted with Red and Yel- 
 
 low. 
 
 French White " White, tinted with Purple Color. 
 
 Pearl White " White, tinted with Blue and Pur- 
 
 ple. 
 
 Ashes of Roses " White, tinted with Lead Color 
 and Lake. 
 
 French Gray " White, tinted with Black and Pur- 
 
 ple. 
 
 PIKE (See Pickerel). — Pike are simply 
 large-sized pickerel. 
 
 FILES. — These are swellings, situated in the 
 reiTJon of the anus, which by their size and 
 fhei! r liability to irritation and inflammation, 
 «ar.se* much trouble and uneasiness, and some- 
 OJjocs intense pain. There are two kinds of 
 ps?fis, the external and the internal. External 
 •piles con'sist of a collection, just without the 
 nargin oi the anus, of rounded hard tumors 
 cohered wh h thickened skin, and of prominent 
 ridges of sk-'i 1 - These growths at first cause 
 little or no pain, but as they increase in size 
 i and number t he patients complain of a diffi- 
 \ culty in passing the motions, of bearing down 
 " pains, of a sense of weight about the anus, and 
 of a general fee.'ing of discomfort. After a 
 time one or -more of these piles may become 
 irritated and inflame d, and then they give rise 
 to very acute pain, w.'th throbbing and a sense 
 • of great heat, and to S constant desire to go to 
 stool. These isymptom s pass off in the course 
 of three or four days, b. it the attacks are fre- 
 quently renewed .and .th.-; piles gradually en- 
 large and invade the lower portion of the 
 intestine. This affection originates in disten- 
 sion of the veinsabout.,the anus in consequence 
 of obstruction ,to .circulation ; but it is met with 
 generally in those .engaged in sedentary occu- 
 pations, and those .wla©, ■ in consequence of 
 indulgence in .highly-seasoned, food and alco- 
 holic drinks, suffer froiga ; congestion of the 
 liver. Much riding on borse-back, long-con- 
 tinued standing and constipation,, are also 
 causes of externaTjpiles. The, presence within 
 the anus of large -rounded and soft tumors 
 covered by red mucous membrane is called 
 internal piles, which are mucli more serious. 
 These internal piles .when large come down 
 through the arras Jrom time to fime, generally 
 •when the patient is at stool, and become en- 
 gorged with blood and very painful; evacuation 
 of the bowels gives rise to a burning or throb- 
 bing sensation, and as the piles increase in 
 size becomes more and more difficult ; a dull 
 
 pain across the loins is complained of, and oc- 
 casionally the urine cannot be passed in conse- 
 quence of irritation at the neck of the bladder. 
 The most serious symptom is bleeding, which 
 occurs during evacuation of the bowels, when 
 the piles are protruded and compressed_ by the 
 anus ; the blood is red and arterial, and is oftqn 
 passed in considerable quantity. . Patients often 
 remain ignorant during a long period of this 
 frequently renewed loss, and finally suffer from 
 extreme debility, become irritable and restless, 
 and present a blanched countenance and a weak, 
 and quick pulse. In addition to the discharge 
 of blood there is in most cases a constant flow 
 of thick, slimy or purulent fluid. On exam- 
 ination of the region of the anus there will be 
 seen as the patient bears down, one or more 
 rounded protrusions of a dark red or livid blue 
 color, and varying from the size of a currant to 
 that of a small chestnut. These growths, like 
 external piles, are sometimes inflamed. Then, 
 in addition to intense pain and other severe 
 local symptoms, there is high fever. Inflam- 
 mation of internal piles sometimes ends in 
 mortification and in expulsion of the mass of 
 abnormal growths from the rectum. The 
 causes of internal are similar to those of ex- 
 ternal piles. Congestion of the liver causing 
 venous obstruction in the intestines, and direct 
 irritation of the walls of the intestines, are the 
 conditions which most frequently give rise' to 
 this affection. The latter condition is often 
 due to an immoderate use of strong purgatives, 
 especially aloes. 
 
 Treatment. — The general treatment of piles, | 
 both internal and -external, consists in remov- 
 ing congestion of the veins of the liver and 
 intestines, in keeping up the strength and 
 health of the patient, and in avoiding or alle- 
 viating the results of certain conditions favor- 
 able to the development of the disease. The 
 patient should restrict himself to a carefully 
 regulated and temperate diet, and abstain from 
 highly seasoned dishes, pastry, and spirits; 
 wine and beer ought not to be taken except in 
 moderation. Walking exercise is to be re- 
 commended, and during the summer months, 
 sitting in the open air, but violent exercise,-, 
 should be avoided. The affected region should 
 be well bathed every morning with cold water 
 and then carefully dried. To external piles' 
 may be applied lead lotion or a weak solution of 
 alum. For both external and internal piles the' 
 compound gall ointment is a very useful appli- 
 cation. When internal piles protrude after 
 every evacuation, they should then be sponged 
 over with cold water or a solution of alum, or be 
 smeared with gall ointment. Great attention 
 should be paid to the state of the bowels, whicii 
 ought to be kept in daily action by some mild 
 aperient, as rhubarb in the form of a pill to be 
 takenat night, or confection of senna, castor oil, 
 or seidlitz to be taken in the. morning before 
 breakfast. The half-grain doses of aloes, taken 
 three times a day, often prove curative. In cases 
 of inflammation and great pain in external and 
 internal piles, leeches should be applied to the 
 
PIMENTO 
 
 PIPES 
 
 403 
 
 skin at some distance from the anus, and bran 
 poultices or poppy-head fomentations be placed 
 over the whole of the affected region. When a 
 patient with external piles complains of almost 
 intolerable pain in one pile which is found to 
 be swollen, tense, and livid, an incision into 
 this with the point of a sharp knife will often 
 let out a small dark-red clot of blood, and give 
 immediate and total relief. By these means 
 the bad effects of both external and internal 
 piles may be much relieved, or, as occasionally 
 takes places, the disease may be permanently 
 cured. When, however, in spite, of careful at- 
 tention to diet, to local ablution, and to the 
 working and venous circulation of the abdo- 
 minal viscera, the affection increases in ex,tent 
 and intensity, it will become necessary to un- 
 dergo some surgical operation in order to ob- 
 tain permanent relief. External piles are gene- 
 rally treated by excision, the tumors, together 
 with the adjacent ridges of thickened skin, 
 being removed with large curved scissors. In- 
 ternal piles have been treated by various 
 operative methods ; many surgeons apply a 
 ligature round the base or contracted portion of 
 each pile ; other surgeons prefer to cut away the 
 pile and then to apply to the raw surface the 
 red-hot iron. Fuming nitric acid is often ap- 
 plied to the surfaces of small internal piles. 
 In cutting operations upon external piles, the 
 surgeon, whilst endeavoring to obtain for the' 
 patient effectual relief, is careful not to take 
 away too much of the skin lest contraction of 
 the anus should follow the shrinking of the 
 scar. In these operations, but more especially 
 in those consisting in excision or incision of 
 internal piles the bleeding is very free, and, 
 if it should recur in the absence of a medical 
 man, dangerous to life. 
 
 FILLAW. (See Entrees.) 
 
 FILLS. (See Drugs.) 
 
 PIMENTO. — The original name of the berry 
 commonly called Allspice. (See Allspice.) 
 
 PIMPERNEL. — The common pimpernel (A. 
 Arvensis), well known . as " the poor-man's 
 weather-glass," is a little trailing plant with a 
 pretty scarlet flower and violet mouth, common 
 in the fields throughout the country. The 
 flowers open about eight o'clock in the morn- 
 ing, and close in the afternoon, and they are so 
 sensitive to light that in cloudy weather, espe- 
 cially when there is moisture in the air, they 
 remain closed altogether. Like their glorious 
 sisters, the morning-glories, which share with 
 them the misfortune of being a native wild- 
 flower, the pimpernels have been crowded out 
 of our gardens to make room for more showy 
 and novel plants, and are seldom seen in culti- 
 vation. A few seeds sown in the early spring 
 will, produce a constant succession of the 
 curious little flowers year after year. 
 
 PIMPLES. — These are simply a surface 
 eruption indicating a bad condition of the blood, 
 and their treatment is to be sought in such 
 medicines and such a course of diet as will 
 eliminate the objectionable matter from the 
 system father than in local applications, which 
 
 in most cases are ineffective or injurious, or 
 both. The most favorably known of these 
 local applications — Sir William Knighton's 
 Lotion'— is made as follows : — Mix together 
 half a dram of liquor of potass and three ounces 
 of spirits of wine. Apply this to the pimples 
 with a camel's hair pencil; if it causes in- 
 flammation or irritation, add one-half pure 
 water to it. 
 
 PINKS. — This is a popular name for the 
 flowers more commonly called carnations, and 
 is applied to the same order of plants as the 
 latter ; but there is one variety — the Picotec 
 or Paisley pinks — which is not usually ranked 
 among the carnations. The culture of the 
 Picotee is the same as that of the carnation 
 (See Carnation); but the Picotee is the 
 hardier of the two, and will endure the coldest 
 winters without protection, except at the ex- 
 treme north. When the flower-stems are ten 
 or more inches high, they should be supported 
 with stakes, and when the flowers appear, if 
 there is danger of their bursting the calyx, and 
 thus spoiling their symmetry, it is well to tie a 
 bit of colored worsted yarn about them ; this 
 gives support, and retains the leaves in place. 
 The Picotee is a profuse bloomer, and on this 
 account makes a desirable house-plant. 
 
 PINE- APPLE. — This delicious tropical fruit 
 is very abundant in our markets during the sea- 
 son for it, which commences about the ist of 
 April and lasts until September. There are 
 two kinds of pine-apples, known among dealers 
 as the bird's-eye and the sugar-loaf; the first 
 is considered, best for dessert, etc., the latter 
 for preserving in different weys. In buying 
 the fruit for immediate consumption, select 
 those which look yellowish on the smooth sur- 
 faces, though this is not a conclusive proof of 
 ripeness. If one of a lot proves green set the 
 rest aside and keep them a few days ; they are 
 not likely to spoil and will soon mellow. No 
 pine-apple should be eaten unless ■ it is fully 
 ripe, as the unripe juices have caustic proper- 
 ties, and are liable to irritate the coat of the 
 stomach. It is customary in this country to 
 cut pine-apples in horizontal slices; but in the 
 West Indies they are sliced obliquely, in the 
 direction of the pips. They are brought to 
 our markets from Havana, Nassau, Matanzas, 
 Jamaica, etc. Their usual weight is from two 
 to five pounds. (See Ice-cream, Marmalade, 
 and Preserves.) 
 
 Pine-apple Water. — This is excellent for 
 flavoring, and it also makes an agreeable 
 beverage. Peel and slice a moderate-sized 
 pine-apple, and pound it to a pulp in a mortar ; 
 put this into a bowl, and pour in a pint of boil- 
 ing syrup ; add the juice of a lemon, stir to- 
 gether, cover up, and set it aside for two hours ; 
 then filter it through a silk sieve or jelly-bag, 
 and add a quart of clear cold water. 
 
 PIPES (Gas and Water). In the article on 
 the House we have already spoken of gas- 
 pipes and of the lead pipes which are now 
 universally employed for small water-pipes. 
 For the larger pipes, especially where water is 
 
404 
 
 PISTACHIO NUTS 
 
 to be conveyed for long distances, cast-iron is 
 superior in strength and durability to any other 
 material. The popular idea that iron is in- 
 jurious to the salubrity of water is founded on 
 an error ; for a thin- black oxide soon forms 
 upon the inside of the pipes, forming a sort of 
 black japan, and this protects them from the 
 action of the water. If the water contains 
 lime the latter is deposited as a fine crust over 
 the inside, and defends them from corrosion ; 
 and there is no danger that iron pipes will fill 
 up with this deposit, since the water only de- 
 posits the. stony matter from the attraction of 
 the iron, which being once covered with a slight 
 thickness of the lime, the water no longer has 
 access to the iron. Some have put lime into 
 the water purposely at first, when it was found 
 that the water was so corrosive as to become 
 tinged in running through iron pipes newly 
 laid down ; a rapid current of lime-water being 
 passed through the whole length for several 
 days, the pipes became coated on the inside 
 with calcareous matter. At first, after this, the 
 water tasted of lime, but it became pure again 
 in a short time. Pottery pipes preserve the 
 water perfectly pure; but they cannot bear 
 much pressure are very liable to be broken by 
 accident, and are expensive. (See Leak.) 
 
 PISTACHIO NCTTS. — These nuts are 
 brought from Sicily and Syria, where they grow 
 upon a kind of turpentine-tree. They are oblong 
 and pointed, about the size and shape of a fil- 
 bert, and have a kernel of a pale greenish 
 color. Their taste is very agreeable, much re- 
 sembling that of sweet almonds ; but they are 
 sweeter, have more flavor, and are more oily. 
 This latter quality renders them liable to be- 
 come rancid, and they do not keep well ; con- 
 sequently they are not imported in any con- 
 siderable quantity. No nut is superior to them 
 for dessert. 
 
 PITCH. — Pitch is simply tar, from which the 
 essential oil has been driven off by boiling. 
 Tar differs from common turpentine in having 
 been extracted by heat and blackened in the 
 process, whereas the latter preserves its natural 
 color ; but both contain the essential oil of 
 turpentine, though this can only be obtained 
 pure from the turpentine. To convert tar into 
 pitch, boiling is all that is necessary. 
 
 PLAICE. — Same as Spotted Turbot. {See 
 Turbot). 
 
 PLAID. — This term is often applied to the 
 color of stuffs, whereas it means a peculiar 
 ancient dress worn in the Highlands of Scotland, 
 and was merely an oblong piece of cloth wrap- 
 ped round the body to protect the wearer from 
 rain and cold. It is always made of a check- 
 ered pattern of various colors, there called 
 Tartan. Tartan is the name of the color; 
 plaid is that of -the dress. Instead, there- 
 fore, of saying " plaid ribbons,'' we should say, 
 " Tartan ribbons." The true Scotch plaid is a 
 coarse, strong stuff, well calculated to keep 
 out the wet, and still used in Scotland, especially 
 in the Highlands. The stripes and squares 
 formerly varied in their patterns and colors 
 
 PLASTERING 
 
 according to each clan ; but this distinction is 
 now little attended to. Tartan, or; as it is 
 called, plaid, of wool, is manufactured both in 
 this country and in England, and is much used 
 as a cheap, warm, and durable material- for 
 cloaks, dresses, etc. It conies in pieces, gen- 
 erally a yard wide. It should be shrunk care- 
 fully before cutting. 
 
 PLANTAIN. — The plantain is allied to the 
 banana, with which it is commonly confounded. 
 It is about the size of ordinary cucumbers, but 
 pointed at both ends, and grows in clusters 
 which sometimes weigh as much as forty 
 pounds. When ripe, it turns yellow, is sweet, 
 of a mealy substance, tasting something like a 
 melon, luscious, and dissolving in the mouth. 
 It is very. nutritious, is one of the most whole- 
 some of fruits, and makes an excellent dessert. 
 It may also be fried or roasted, converted into 
 tarts, or preserved as a sweetmeat. Plantains 
 are brought from the West Indies, and are in 
 season from February to September. 
 
 PLASTER FIGURES. (To give the ap- 
 pearance of marble or to varnish) — Dissolve 
 one ounce of pure curd soap, grated,; in four 
 ounces of water, in a glazed earthen vessel ; • 
 add one ounce of white wax, cut in thin slices. 
 When the whole is melted and mixed together, 
 it is ready for use. Having dried the plaster 
 figure before the fire, suspend it by a string, ' 
 and dip it in the mixture ; when it has become 
 nearly dry, dip it a second time, and that gen-, 
 erally suffices ; cover it carefully from the dust 
 for a week ; then rub gently with soft cotton- i?; 
 wool, and it will have a brilliant shining gloss. 
 A coat of cream tinted paint will be found to 
 answer the same purpose. 
 
 To give a metallic surface to plaster figures,, 1 
 take half an ounce of tin and half an ounce of 
 bismuth ; melt in a crucible ; then add half an 
 ounce of mercury. When perfectly combined, 
 remove the mixture from the fire, and let it 
 cool. Mix with the white of an egg, and it 
 forms a beautiful varnish. The figure to be 
 ^dipped in it, and polished when dry. 
 
 Either of these methods will prevent that 
 peculiar decay and discoloration to which the 
 best of plaster casts are liable when exposed j 
 10 the air and dust, and especially to dampness. 
 PLASTERING.— The business of the plas-. 
 terer begins as soon as the brickwork is thor- 
 oughly dry, and not before, otherwise there 
 will be danger of the drying and finishing of 
 the house being protracted. The process of 
 covering the house-walls with plaster is called 
 rendering. The first coat laid on consists of 
 good, common mortar, mixed with hair from 
 the tan-yards, to prevent its cracking. The 
 second coat, called setting, is made of a finer 
 mortar, consisting of lime and fine sand. The 
 lime used in this case is calledyfw* stuff, and is 
 prepared by slacking quicklime with very little 
 water, and afterwards saturating it with water 
 to excess, and putting it into tubs to settle and 
 let the water evaporate. The use of the second 
 coat of plastering is to give a perfectly smooth 
 surface for coloring or papering. Sometimes, 
 
PLATED WARE 
 
 PLEURISY 
 
 405 
 
 if the work is required to dry or set very 
 soon, a little plaster of Paris is mixed with it, arid 
 it is then called gauged stuff. In order to se- 
 cure the perfect dryness of plastering in brick 
 houses, the walls should be battened. This is 
 fixing on them upright slips of wood called 
 battens, on which laths are nailed close together 
 horizontally, thus leaving a cavity between the 
 laths and the walls. The plastering being laid 
 upon these laths, no wet or dampness that may 
 penetrate the walls can reach the plaster ; this 
 kind of work is called lath and plaster. The 
 lath and plaster for partitions and ceilings is 
 put on in the same manner. 
 . PLATED "WARE.— The best plated-ware 
 has received three " coats," as they are called, 
 of the silver, and in appearance and durability 
 is quite equal to the solid silver.ware. The 
 demand for cheap goods, however, and the 
 competition between rival manufacturers has 
 rendered it common to prepare ware for the 
 market with only one coat or even without any 
 genuine silver at all upon it. For this reason, 
 the following process of testing the genuineness 
 of silver-plating on metals may be of value ; it 
 should be applied to all plated-ware of which 
 the price is very low. Cleanse the metallic sur- 
 face carefully, and place upon it a drop of a 
 cold, saturated solution of bichromate of potash, 
 in nitric acid; wash it off immediately. On 
 silver, a blood-red spot of chromate of silver is 
 formed ; on German-silver, or Britannia-metal, 
 the stain is brown or black. Clean plated-ware 
 as directed for silver-ware. 
 
 PLEURISY. — An inflammation of the pleura 
 or serous membrane, which covers the lungs 
 and lines the greater part of the cavity of the 
 chest. In health this membrane is quite 
 smooth, and is lubricated by a small quantity 
 of fluid, so that the lungs can move upon it 
 with the least possible amount of friction; but 
 when it is inflamed, it becomes roughened, and 
 in most cases a large quantity of fluid is 
 secreted, in consequence of which the lung on 
 that side is compressed against the spine and 
 there is much distress in breathing, as there is 
 then only one lung available for the purposes 
 of respiration. It follows that in those cases 
 in which both sides are affected with pleurisy 
 there is imminent danger of suffocation, as the 
 lungs are unable to aerate the blood properly ; 
 and so, unless relief be afforded, or the inflam- 
 mation subside quickly, death is very likely to 
 ensue. Fortunately double pleurisy is of very 
 rare occurrence. The most common cause of 
 pleurisy is exposure to wet and cold ; but it 
 may come on after an accident in which the 
 ribs are broken, or from stabbing or gunshot 
 wounds, and other external injuries. In nearly 
 all cases of pneumonia, or inflammation of the 
 lung itself, there is more or less pleurisy ; but 
 then very little fluid is effused. . The first 
 symptoms of pleurisy are a severe catching pain 
 in tjie affected side, and this becomes worse in 
 taking a deep inspiration, or coughing; the 
 pain is usually confined to one spot, and on 
 listening there one may hear a rubbing sound 
 
 due to the roughened surfaces moving on each 
 other. There is also a feeling of weakness 
 and lassitude, the pulse quickens, the tongue is 
 coated white ; there may be headache, thirst, 
 and loss of appetite ; the temperature of the 
 body is raised, and the usual febrile symptoms 
 appear. In a day or two the breathing be- 
 comes worse, because effusion of fluid is now 
 going on ; the patient is obliged to keep to his 
 bed, and lie on his back in a diagonal position, 
 so as to enable the healthy lung to expand, ' 
 while the one affected is too sore to rest on. 
 These symptoms go on for several days with- 
 out much change being observed, but they 
 vary in intensity according to the amount of 
 the effusion ; in some very bad cases there is 
 much distress and anxiety of countenance, the 
 respirations are quick and shallow, and. the 
 face pale, while the lips are livid; any exertion, 
 as moving in bed, or talking, increases the 
 discomfort. In- less severe cases the distress 
 lessens as the fever abates, and the breathing 
 becomes more regular. Then comes the time 
 when the fluid begins to be reabsorbed, and 
 when the lung commences to expand again; 
 but this takes up a very variable time, so that 
 no rule can be laid down as to the duration 
 of a pleurisy, some being of a very slight na- 
 ture, while others may take weeks or even 
 months before they are really cured. Long 
 before this, however, the severe symptoms 
 have abated, and the chief trouble is shortness 
 of breath on any exertion. In most cases the 
 patient is liable to pain in the chest afterwards, 
 and to a recurrence of pleurisy on being over- 
 heated, or on exposure to cold and wet. 
 
 Treatment. — The patient must be at once 
 placed in bed in an atmosphere of about 60° 
 -65 Fahr., and the air should be tolerably 
 moist. This can be effected by boiling some 
 water in a kettle in the room, and occasionally 
 letting the steam escape. The important 
 thing is to avoid any great variations of tem- 
 perature, and especially any chills to the sur- 
 face of the body. Nor should the patient be 
 moved about from one room to another, if such 
 movement cause any distress, nor should he be 
 allowed to talk more than is necessary. Three 
 or four leeches applied to the spot where the 
 pain is greatest will afford much relief, and 
 when the bites have finished bleeding, a large 
 hot linseed-poultice should be applied to the 
 chest; but care must be taken that the bleeding 
 does not recommence on applying the heat, 
 as too much blood may in that way be drawn, 
 and tend to exhaust the patient. Cotton-Wool 
 may also be applied for a similar purpose. It 
 is best to have a mattress on the bed, rather 
 than a feather-bed ; as the body is then kept 
 cooler, and it is easier to get at the patient. 
 Light food must be given, and milk is generally 
 borne the easiest in the early or febrile stage 
 of the disease ; light puddings, eggs, beef-tea, 
 broth, jelly and fish maybe given when the ap-\ 
 petite returns and the tongue begins to clean. 
 Stimulants should be given very sparingly, as 
 in the majority of cases they are not needed, 
 
406 
 
 PLOVER 
 
 and if given . in excess tend to depress the 
 patient and hurry the breathing. Restlessness 
 at night is a common symptom. Opiates in 
 doses sufficient to relieve pain are well borne, 
 arid by diminishing the difficulty of breathing 
 contribute thus to the relief of the disease. Blis- 
 ters should not be applied in the early stage 
 when there is fever, but they must be used 
 later on, so as to hasten the absorption of the 
 fluid ; or tincture of iodine may be painted over 
 the affected side for the same purpose. In 
 cases of double pleurisy it may be necessary to 
 tap the chest and let the fluid out, and in some 
 cases bleeding from the arm may then be at- 
 tended with benefit. During convalescence the 
 patient should be careful not to venture out too 
 soon, especially if the weather is cold, foggy, 
 or damp. He should sit up at first in the after- 
 noon, and may go from one warm room to 
 another ; but no exertion must be persisted in 
 which hurries the breathing. Tonics may then 
 be given to improve the general health, and the 
 ordinary diet may be resumed. All patients 
 should be careful for some weeks to avoid ex- 
 posure to bad weather, should avoid being out 
 after sunset if possible, should not get over- 
 heated, and should always wear flannel next the 
 skin. 
 
 PLOVER.— One of the best of the small 
 birds for table purposes. There are several 
 varieties of the plover, all bearing a gen- 
 eral resemblance to each other, and being 
 about equally desirable. The gray plover 
 (sometimes called grass, field, or -upland 
 plover) are generally found in the markets 
 in June, July, August and September; they 
 are considered best, in the two latter months. 
 Frost plover {greenback or golden plover) are 
 sometimes called " frost-bird " and sometimes 
 "plover." They appear occasionally in num- 
 bers in April and May, and again in September 
 and October, when they are in fine condition, 
 and their flesh well-flavored. Ring plover'; or 
 ring-neck, are abundant in the markets in Sep- 
 tember and October, when they are considered 
 best for the table. Piping plover or beach 
 bird, are found in small numbers from April to 
 October, but in September and October they 
 are very fat, and their flesh is excellent. Pre- 
 pare, cook, and serve Plover as directed for 
 Reed-birds. 
 
 PLUMES. (See Feathers.) 
 
 PLUMS. — There are numerous varieties of 
 this fine fruit, the best being the well-known 
 green-gage which ripens about the middle of 
 August and lasts until October. Besides the 
 green-gage, there is the Washington, the Jef- 
 ferson, white and purple Damsons, the white, 
 red, blue, and frost gage, the purple and yellow 
 egg, magnum bonum, apricot, and the common 
 blue, or horse-plum. The choicer varieties of , 
 plums make a most delicious dessert, and the 
 inferior kinds make excellent pies, puddings, 
 marmalades, preserves, and sweetmeats. Eaten 
 in moderate quantities plums are very whole- 
 some; but excess in the use of them is liable 
 to produce colic, diarrhoea, or even cholera. 
 
 PNEUMONIA 
 
 The danger is greater if they are eaten before 
 becoming perfectly ripe. Plums, in some of 
 the varieties, are generally found in the mar- 
 kets from the latter part of July to the middle 
 of October. (See Marmalades, Pies, Pre- 
 serves, and Puddings.) 
 
 FLUSH. — A kind of stuff having a nap 
 resembling that of velvet on one side, composed 
 regularly of a woof of a single woollen thread,, 
 and a double warp— one of wool, of two threads 
 twisted, and the other of goat's or camel's hair. 
 Some plushes, in imitation of these, are made 
 of other materials. Plush was formerly much 
 used for liveries, but is now out of fashion and 
 seldom used for clothing in any form. That of 
 English manufacture is best. 
 
 PNEUMONIA— This is the name given to 
 inflammation of the substance of the lungs. It 
 may'come on of itself as the result of exposure, 
 or it may follow in the course of some other 
 disease, and the symptoms may then differ some- 
 what. Pneumonia is often associated with the 
 fevers, as typhus, typhoid, and measles, also 
 with some blood disorders, and in these cases 
 it'addstothe gravity of the original disease; 
 but the main symptoms of pneumonia are then 
 either masked or modified by the associated 
 disease under which the patient is suffering. 
 Simple, uncomplicated pneumonia of one lupg, 
 or part of the lung, is not a formidable affection, 
 and more than nine-tenths recover with proper 
 treatment. The first symptoms of pneumonia 
 are shivering or severe headache, pain on one 
 side of the chest, furred tongue, and a high 
 temperature of the body; in the course of a 
 day or two the skin becomes very hot, the lips 
 dry, and the tongue covered with a white, 
 moist fur ; the patient breathes quickly, and is 
 glad to remain quiet in bed, and not be dis- 
 turbed by talking ; he feels a sense of pain and 
 tightness on the affected side of the chest, has 
 a troublesome cough, and spits up frothy, viscid 
 phlegm, tinged with blood ; the urine is highly 
 colored and diminished in quantity. In chil- 
 dren the nostrils are dilated at every inspiration, . 
 and they breathe very rapidly. In four or five 
 days the symptoms are about at their height ; 
 on the seventh or eighth day, in most cases of 
 recovery, the temperature falls rapidly, the 
 febrile symptoms abate, and the patient feels, 
 much better; his tongue cleans, the appetite 
 returns, and the breathing is easier;. For some 
 time, however, he feels short of breath, and 
 several weeks may elapse before the lung clears 
 up and becomes sound again. In severe cases 
 so speedy a termination must not be looked for,; 
 the inflammation may spread to the other lung, 
 causing great distress of breathing, and bring- 
 ing on a livid appearance of the lips ; there may 
 be much delirium, especially in those of in- 
 temperate habits ; and occasionally the inflam- 
 mation does not clear up at all, but passes into 
 one of the forms of consumption. 
 
 Treatment.— The patient must at once be 
 put to bed in a room with a temperature of from 
 6o° to 65 Fahr.,' and the air should not be too 
 dry. Hot linseed-meal poultices or hot stupes 
 
POISONS AND ANTIDOTES 
 
 407 
 
 must be applied to the chest, and changed as 
 often as they become cool. If there is much pain, 
 a few leeches to the side will give relief. For 
 pneumonia the same rules as to diet, medicines, 
 and precautions during convalescence must be 
 observed as are described in the article on 
 Pleurisy. In very severe cases, the treat- 
 ment must vary with the special requirements 
 of each case ; and on these, of course, only a 
 competent physician can decide. 
 
 POISONS AND ANTIDOTES.— Give an 
 emetic instantly ! For special poisons look for 
 their names. When poison has been swallowed 
 it is very difficult to fix upon any particular 
 symptoms as indicative of it ; but it may be 
 surmised that an individual has swallowed 
 poison if, shortly after food or drink, he be 
 seized with violent pain in the stomach, or with 
 vomiting or purging, especially if convulsions 
 or paralysis are present, or if the individual 
 suffer from great giddiness or delirum, or if 
 there be a strong tendency to sleep. Whenever 
 these symptoms appear, and especially when 
 any poison is known to have been taken, 
 three things have to be done:— 1st, To 
 get rid of the poison, 2nd, To stop its effects. 
 3rd, To remedy the evil it has done. It does 
 not matter which of the first two is attended to 
 first. To save time is the important thing; 
 " whatever is readiest is best " is emphatically 
 the rule in dealing with poisoning ; better the 
 poorest remedy given at the moment, than the 
 very best given an hour later. There is this, 
 however, to be said, as far as the general 
 public are concerned, that they always have the 
 means of getting rid of the poison by them, but 
 not always the means of stopping its action 
 or remedying its effects ; so that, generally 
 speaking, the former should be attempted in 
 the absence of medical aid. A considerable 
 number of all poisons are self-evacuating ; 
 having been taken, they produce vomiting and 
 purging and are thereby eliminated. In such 
 cases all that it is necessary to do is to aid the 
 self-evacuating process ; especially to aid the 
 vomiting, and so perhaps get rid of the poison 
 altogether. Ordinarily two different methods 
 are employed to get rid of the substance in the 
 stomach : these are the stomach-pump and vom- 
 iting. It requires considerable skill to use the 
 stomach-pump, and usually where one can be 
 obtained, the skilled aid necessary for its em- 
 ployment can also be obtained. In passing the 
 tube down into the stomach the important rule 
 is to use as little force as possible, and to make 
 the point of the tube slide along the posterior 
 wall of the gullet. Grievous accidents have re- 
 sulted from unskilful use of this instrument, and 
 so any one not acquainted with it and attempting 
 to use it should attend implicitly to the foregoing 
 rule. There 'are, however, certain cases— as 
 when violent corrosives have been swollowed — 
 where the tissues are so much softened that 
 an attempt to pass the stomach-pump would 
 .^erV likely end in driving it through the tissues, 
 Sjijlila in these cases such attempts must be 
 |MJdefd altogether. The advantage of the 
 
 stomach-pump is that it enables you to wash 
 the stomach out and empty it without any action 
 on the part of the stomach itself. In cases 
 where the stomach is paralysed, as it sometimes 
 is in opium poisoning, this is of very great im- 
 portance. 
 
 In cases where, from whatever cause, the 
 stomach-pump cannot be employed, we have 
 left to us the self-evacuation known as vomiting. 
 This sometimes is one of the results of the 
 poison itself ; in others it must be excited. If, 
 as most irritants do, the poison have given rise 
 to vomiting, it may only be necessary to en- 
 courage it. This is best done by tickling the 
 fauces with a feather, and by copious draughts 
 of luke-warm water. This process, though ex- 
 hausting, must be continued until everything 
 seems expelled from the stomach. Sometimes, 
 however, there is no vomiting, and then some- 
 thing must be given to cause the stomach to get 
 rid of its contents. Here the same rule that 
 the readiest is best prevails. It is useless, or 
 worse than than useless, to wait till an emetic is 
 brought from the druggist, if that be far away the 
 resources of the locality must suffice. Three 
 things may be made use of as emetics, which 
 are to be found almost everywhere. These are 
 mustard, salt, and smelling-salts, besides the 
 stimulation of the fauces with the finger, and 
 the use of lukewarm water. Smelling-salts are 
 not suitable for all cases, but are good in a 
 certain number of cases of poisoning, especially 
 by vegetable substances, which give rise to 
 narcotic symptoms. The dose of this is a tea- 
 spoonful given in a pint of lukewarm water, 
 and followed up by copious draughts of the 
 same. Mustard is a better emetic, and is gen- 
 erally to be had ; its use is limited to those 
 cases where there is no violent irritating effect 
 produced by the poison. Usually it suits best 
 where there is a sedative effect produced by 
 the poison, and the stomach requires a stimu- 
 lant to call its action into full play. The doso 
 of mustard is a tablespoonful mixed up with a 
 pint of lukewarm water, and followed by copious 
 draughts of the same. Salt can always be had, 
 and a handful of this dissolved in water will 
 usually suffice to produce copious vomiting, 
 and so the evacuation of the stomach contents. 
 Ipecacuanha is a most useful emetic in cases 
 where the stomach has been already irritated, 
 and it is desirable to effectually get rid of any 
 irritant substance which may remain. It is 
 best given as ipecacuanha wine ; half an ounce 
 for a dose. 
 
 When the poison has been administered 
 locally, as in snake-bite, it may be necessary to 
 scarify the wound, so as to make it bleed freely, 
 to suck it, and, if necessary, to apply a ligature 
 round the limb, higher up and nearer the heart, 
 if the wound be so situated as to admit of this, ' 
 so as to prevent the passage of the poison up- 
 wards towards the heart and nervous centres. 
 Washing, too, should be freely employed, es- 
 pecially Dy means of a heavy stream of water. 
 
 Frequently, however, the simple plan of get- 
 ting rid of the poison will not suffice. Its effects . 
 
408 
 
 POISON PLANTS. 
 
 have to be neutralized or remedied. That 
 means practically, that some antidote must be 
 given. Now, no single antidote is suited to all 
 emergencies, — the antidote must be adapted to 
 the particular poison; the subject, therefore, 
 .naturally distributes itself, at this point, into 
 the different poisonous substances which are 
 teed about the house in one shape or another. 
 These are treated of separately in their proper 
 places. 
 
 POISON PLANTS.— The only poison 
 plants worth taking into account in the popu- 
 lated parts of the United States, are the 
 poison ivy (sometimes called Poison Oak) and 
 the poison sumach (sometimes called Poison 
 Dogwood). 
 
 The number of leaves on the separate 
 stalks varies from seven to thirteen. 
 
 Symptoms.— The sumach is more poison- 
 ous than the ivy. The juice of these plants 
 applied to the skin produces some inflammation 
 and is apt to cause the appearance of small 
 water-blisters. But perhaps their damaging ef- 
 fects are most frequently conveyed by some vo- 
 latile principle pervading the air to the distance 
 of several feet, though the distance at which 
 one person can be affected is not a very relia- 
 ble guide for another. It is asserted that some 
 people can handle the plants (or even chew the 
 ivy) with impunity. In other persons, how- 
 ever, they produce an affection not unlike 
 erysipelas. The worst effects are generali- 
 ty in the face. They begin with redness and 
 itching, followed by swelling, water-blisters, 
 and the peeling off of the skin. 
 
 The symptoms appear within a day of ex- 
 posure, and generally decline within a week. 
 
 Poison Ivy. 
 
 (Poison Oak) in flower, Branch, \i natural size- 
 Below, berry of the natural size. 
 
 Poison ivy appears in two forms. One is 
 a low shrub seldom over three feet high, ex- 
 cept in California where it is said to have 
 attained the dimensions of a tree, with a 
 trunk six inches thick. In this form of a 
 shrub or tree, the plant is generally known 
 as Poison Oak. In its other forms it is 
 a vine, clambering over walls or trees, some- 
 times to a great height. In either form, the 
 leaves grow in threes, as in the cut, and in June 
 and July it ordinarily puts forth greenish white 
 berries. When wounded, it exudes a milky 
 juice which becomes black on exposure to the 
 air, and does not wash off. 
 
 Poison Sumach. — A plant known also as 
 swamp sumach and as poison dogwood. It 
 flourishes principally in marshy ground in 
 various parts of the United States and other 
 countries where the temperature is not exces- 
 sive in either direction. It is not to be con- 
 founded with the beautiful plant generally 
 known as sumach, with light green leaves and 
 bunches Of bright red berries. 
 
 Poison sumach is a beautiful shrub or 
 small tree varying in height from six to eigh- 
 teen feet. The bark is dark grey. The 
 flowers (which of course are not visible upon 
 it at all seasons) are small and of a greenish 
 white color, and it bears nearly round pale- 
 green or whitish berries. These are gen- 
 erally to be seen only in June or July. 
 
 Poison Sumach (in fruit), Fig. % natural size. Below, fruit of 
 the natural size. 
 
 Treatment. — A good dose of Rochelle 
 salts, and keeping the irritated surface moist 
 with a solution of one drachm of acetate of 
 lead in a pint ofwater 
 
 Prof. Proctor recommends a solution of a 
 teaspoonful of baking soda in a pint of water, 
 to be applied immediately after exposure, with-' ' 
 out waiting for symptoms to develope. 
 
 The well known extract of Witch Hazel has 
 also been recommended as awash. A child — 
 a patient of the writer, was bathed in it fre- 
 quently after an ugly water blister from poison 
 oak had displayed itself, and no farther incon- 
 venience was suffered ; but the probability is 
 that the patient was not very susceptible to 
 the poison. 
 
 Whatever application is made, it is well to. 
 
POMADES 
 
 anoint the whole body on the plan of a pre- 
 ventive, as suggested by Prof. Proctor. 
 
 Eradication of the plants should of course 
 be effected when they are at all likely to be 
 approached by people, but this is not as easy 
 as would at first appear. When cut down or 
 even covered with stones, they are apt to 
 reappear, and they like to climb between 
 stones. Dr. Squibb recommends covering the 
 spot with ashes. Others recommend salt. 
 
 POMADES. — Pomades, or pomatums, are 
 preparations for softening the skin and hair, 'and 
 consist of fats or oils, with the addition of some 
 perfume. It is necessary to choose such fats 
 as do not become rancid ; the best are clarified 
 beef suet, or clarified beef marrow, and hog's 
 lard. Beef or mutton suet and hog's lard are 
 clarified from the raw materials by chopping 
 them fine, and rolling them out to break the 
 cells in which the fat is lodged, then melting 
 the fat in a water-bath, or by other gentle heat, 
 and straining it while warm. It should then 
 be put into bladders, to keep it from the air. 
 Or it miy be made by boiling it in water, and 
 skimming it off when cold ; but by this method 
 it contains water, and does not'keep so well as 
 when melted by itself. Purified beef marrow 
 is considered preferable to hog's lard, and is 
 thought by some to mike the hair grow. 
 
 L Common soft pomatum is made of equal 
 parts of beef or mutton suet and hog's lard 
 melted together; while they are liquid add a 
 little oil of bergamot, or any other perfume 
 that may be agreeable, beat the whole well to- 
 gether, and then pour the mixture into pots. 
 
 IL Anothsr method is to soak in water for 
 two or three days halfa pound of clean beef mar- 
 row and a pound of fresh hog's lard, changing 
 the water and beating every day. Put it into 
 a sieve to drain, and, when dry, into a jar, and 
 the jar into a saucepan of boiling water ; when 
 melted, pour it into a bowl, and beat it with 
 two teaspoonfuls of brandy ; drain off the 
 brandy, and add bergamot or any other per- 
 fume. 
 
 m. Another still : melt together an ounce of 
 hog's lard, one of beef marrow, one of sperma- 
 ceti, and a pint of almond oil ; add oil of berga- 
 mot and oil of roses, or any other perfume. 
 
 Castor-oil Pomatum. — Take tuberose po- 
 matum, one pound ; castor-oil, half a pound ; 
 almond-oil, half a pound ; otto of bergamot, one 
 ounce. Melt the grease, then beat it up with 
 a whisk or wooden spoon for half an hour or 
 more, as the grease cools ; minute vesicles of 
 air are inclosed by the pomatum, which not 
 only increase the bulk of the mixture, but im- 
 part a peculiar mechanical aggregation, render- 
 ing the pomatum light and spongy. 
 
 Hard Pomatum is made by melting togeth- 
 er two parts of beef suet and one part of mut- 
 ton suet, and making it up into rolls with paper 
 around them. 
 
 Sultana Pomade — Melt together half a 
 pound of beef suet, the same of bear's grease, 
 an ounce of white wax, and two ounces of olive- 
 oil ; and add to it, tied up loosely in muslin, one 
 
 PORGEE 
 
 409 
 
 ounce of .bruised cloves, half an ounce of cin- 
 namon, two bruised tonquin beans, and four 
 grains of musk ; strain and put into pots. The 
 article called bear's grease, usually sold in the 
 shops, is little else than perfumed beef-marrow ; 
 and the many oils offered for restoring and 
 softening the hair are chiefly olive or almond 
 oil perfumed with different scents. 
 _ POPLIN. — A cloth composed of a warp of 
 silk and a weft of worsted, but containing more 
 silk than bombazine, which is similar. It is much 
 used for ladies' dresses. There are several va- 
 rieties. Irish poplin has long been celebrated, 
 and is unsurpassed for richness by any other 
 fabric ; it is manufactured in Dublin. Besides 
 the Irish, there are brocaded poplins, figured 
 poplins, and watered poplins. Poplin is gen- 
 erally a yard, and sometimes a yard and a half, 
 wide. 
 
 POPPY CAPSULES. — The capsules or 
 fruit of the opium poppy grown in this country 
 and gathered before they are quite ripe. They 
 contain some opium, and the numerous seeds 
 in their interior, called maw-seeds, contain a 
 bland oil; consequently a decoction of these 
 capsules possesses a doubly-soothing property 
 from the opium and from the oil. A warm 
 fomentation is prepared by boiling some of the 
 capsules in water; any injured part may be 
 bathed in this fluid while it is warm. Some- 
 times a poultice is made with the fluid, and ap- 
 plied to bruises and other injured parts, where 
 the skin is whole. The quantity of opium con- 
 tained in the capsules is very variable ; and on 
 this account no preparation of the capsules 
 ought to be used internally, though there are 
 two medical preparations of them which are in- 
 tended for this purpose, — an extract and a 
 syrup. This syrup used to be given to children, 
 but it is dangerous and should be banished 
 from medical practice. 
 PORCELAIN. (See Earthenware.) 
 PORGEE. — Bigporgee (or porgy, scup, scup- 
 paug) is a fish which would be more valued, per- 
 haps, if it were less abundant. It is a little dry, 
 but is well flavored and savory when properly 
 
 cooked. They begin to appear in the markets 
 in April, but their regular season begins in 
 May and lasts until December ; they are best 
 in the fall months . They weigh from half a 
 pound to two pounds, the average being less 
 than one pound. 
 
 The Sand Porgee is smaller and has five 
 or six dusky' bars across the back. It weighs 
 about six ounces, and is very good for frying. 
 In season in the months of August and Sep- 
 tember. Prepare, cook and serve porgee as 
 directed for Mackerel. 
 
410 
 
 PORK 
 
 POKE. — Pigs or hogs when killed under 
 six weeks old, are called "roasting pig," or 
 "roaster." (See Pig.) those older than six 
 weeks, but under one year, are called shoats, 
 and their meat shoat-pork. The meat of the 
 full-grown hog is called pork, when it is fresh, 
 and when cured, bacon, ham, etc. Shoats or 
 hogs should be penned up two or three months 
 before slaughtering and fed well. The hog is 
 indolent naturally and filthy in its habits ; 
 yet on the growth of no domestic animal is 
 the advantage of cleanliness more obvious. 
 The kind of food given has a very great in- 
 fluence on the quality of the flesh. Skimmed 
 milk, or butter milk and peas, oats and barley- 
 meal, rank first in excellence as food for 
 making delicate pork. Milk alone will fatten 
 hogs and milk-fed pork is the most delicate 
 of "any. Grain-fed pork is next in value; 
 peas, oats, barley, and Indian-corn being 
 best. Pork fed on beans is hard and ill-flavor- 
 ed ; that fed on grains exclusively has 
 the fat spongy ; potatoes make a light, in- 
 sipid flesh; and butcher's offal causes the 
 flesh to be full of gravy, but to have a disgust- 
 ingly strong taste and smell. As good a diet 
 as can be devised for hogs that have been 
 penned previous to slaughtering, is to 
 feed them at first on swill, vegetables, and 
 wet grain of any kind, and towards the end to 
 give a considerable proportion of dry Indian 
 corn. 
 
 Pork differs from beef and mutton, not in 
 flavor only, but in the larger proportion of fat 
 to lean flesh. This is due both to the nature of 
 the animal and its tendency to store up fat, 
 and to the habit of so feeding and treating it 
 that this tendency may be fully developed. 
 As to its relative value as food, Dr. Edward 
 Smith says : " Pork having so very large a pro- 
 portion of fat cannot be regarded as equal to 
 beef or mutton in nourishing the system of 
 those who make much muscular exertion. 
 Moreover, there is a peculiarity about pork by 
 which it is believed to be less digestible than 
 other kinds of flesh, and it appears to me that 
 this is due to the greater hardness of the mus- 
 cular fibre, by which the mastication of it is 
 rendered so difficult that much of it is swal- 
 lowed in pieces too large for immediate solu- 
 tion in the juices of the stomach. This attends 
 the eating of pork by all persons, but particu- 
 larly by those who habitually masticate quickly, 
 or who have defective powers of mastication, 
 or who are careless in performing the act of 
 mastication — classes embracing the old and the 
 young, and no inconsiderable proportion of 
 those of intermediate ages." Owing to its ex- 
 cessive fatness, fresh pork is considered un- 
 wholesome during the hot months, and it should 
 be eaten sparingly, perhaps, at any time. 
 
 In butchering for the markets, the pork is 
 cut up into pieces, as shown in the accompany- 
 ing engravings. 
 
 The choicest pieces are the leg and sho ulder, 
 and for roasting, the loin-pieces. The brisket 
 is generally used for coining; the chine for 
 
 Shoat Pork. 
 
 i. Leg of pork. 
 
 2. Loin of pork. ) often cut 
 
 3 . Chine of pork. ) together. 
 
 4. Brisket of pork. 
 
 5. Flank of pork. 
 
 6. Hocks. 
 
 7. Pig's-head. 
 
 8. Pig's feet. 
 
 Hog. 
 
 1. Lejr, or fresh ham. 
 
 2. Shoulder (after being trimmed) 
 Chops or cheeks. 
 Loin pieces. 
 Rib, or chine-pieces. 
 
 3 
 4 
 
 6. Brisket. 
 
 7. Flank. 
 
 8. Tail-piece. 
 
 9. Neck-piece. 
 
 10. Pate or skull. 
 
 11. Feet. 
 
 roasting, or the ribs for rib-chops, up as far as 
 the blade-bone, and the rest for pork-steaks ; 
 some prefer the chine (after taking out all the 
 bones) for sausage-meat. 
 
 In choosing pork, take a thin piece of the 
 lean between the finger and thumb, and if of 
 good quality it will readily yield to a smart 
 squeeze. The color ought to be pale rather 
 than deep red. The rind also should! be thin 
 and delicate. The freshness is indicated by 
 the transparency and freedom from any green 
 tint or unwholesome smell. Measly pork is 
 known by the fat containing enlarged glands, 
 called kernels, and by the lean yielding little 
 specks of matter on pressure. This is not 
 wholesome, or' indeed fit for human food. 
 (See Bacon, Ham, Lard, and Sausage.) 
 
 Beans and Pork. — Take a pound of salt 
 " middling" of bacon, parboil it, and score it 
 thin. Soak a quart of dried beans over night 
 in lukewarm water, changing the water once or 
 twice ; put them on to boil in cold water, and 
 when they have boiled soft, drain off the liquor, 
 put the beans into a deep dish or baking pan, 
 scoop out a hole and bury the bacon in the 
 middle, and add a very little warm water ; bake 
 in a moderate oven to a crisp brown. 
 
 Boiled Leg of Pork. — Take a leg that has 
 been salted or pickled for about ten days, rinse 
 it well in cold-water, and' let it- drain. Boil it 
 exactly as directed for hams, only for a shorter 
 time ; about three hours from the time of boil- 
 ing up will suffice to cook a moderate-sized leg 
 of Pork thoroughly. When once the boiling 
 Doint is attained, the more slowly it is boiled 
 
PORK 
 
 411 
 
 the better. When done, place the leg on a 
 dish and peel off the skin, which ought to be 
 so tender as not to come away entire ; after it 
 is peeled, either spot the surface of the pork 
 with patches of ground allspice — an ornament 
 not unpleasing to the eye or to the palate — or 
 sprinkle bread-crumbs over the surface and set 
 it in an oven to brown. I n either case, after trans- 
 ferring it to the hot dish on which it is to be sent 
 to table, garnish with sprigs of fresh parsley. 
 
 Boiled Leg of Pork is improved by being 
 stuffed with parsley. Chop the parsley as fine 
 as possible, and mix with it a little pepper and 
 allspice. Insert a sharp-pointed knife into the 
 knuckle-end of the leg, close to the bone ; let 
 it follow the bone for nearly its whole length, 
 so as just not to come out at the other end. 
 By. working the knife, detach the flesh from 
 the thigh-bone, so as to form a sort of pocket, 
 into which stuff chopped parsley as firm as you 
 can ram it. The leg must then be boiled and 
 finished off as before. It will be much the 
 better, both in flavor and appearance, for this 
 stuffing of parsley, especially when cold; and 
 the orifice made, allowing the boiling water to 
 penetrate to the central iparts of the leg, will 
 tend to further its thorough cooking. 
 
 Brawn. — Take a pig's-head weighing five or 
 six pounds, clean and wash it carefully, and set 
 it in a pot on the fire, with enough cold water 
 to cover it ; add a pound of lean beef, and stew 
 until the meat on the pig's-head will fall away 
 from the bones ; then drain off the liquor, re- 
 move the bones and chop the meat very fine 
 while it is hot; season with a small onion 
 minced fine, a teaspoonful of salt, a half tea- 
 spoonful each of black pepper, cayenne pepper 
 and mace, and a pinch of pounded cloves ; 
 mix well into the meat, and pour all into a 
 mould that has been previously rinsed out in 
 cold water. This is very nice. 
 
 Broiled Corned Fork. — Take some nice 
 slices of corned pork, and broil quickly over a 
 hot fire ; mix some pepper and salt with a tea- 
 spoonful of mixed mustard and a little vinegar, 
 add a tablespoonful of butter, and spread the 
 whole over the pork. Serve hot for breakfast. 
 
 Chops and Steaks. — Chops from the chine, 
 and steaks from the loin are best. Remove 
 the skin, and trim away the superfluous fat ; 
 dust on both sides with pepper and salt, and 
 broil or fry them. They may also be dipped 
 in egg and bread-crumbs and fried. A good 
 way is to broil them without seasoning, and 
 when dished, add salt, pepper, a pinch of 
 sage, and another of minced onion ; then 
 cover closely and set in the oven five minutes 
 till the aroma of the seasoning flavors the 
 meat. Tomato catsup fs the best condiment 
 for pork chops or steaks ; or they may be 
 served with apple sauce. 
 
 Italian Fork Cheese. — Chop, not very fine, 
 one pound of lean pork with two pounds of the 
 inside fat ; strew over and mix thoroughly with 
 them three- teaspoonfuls of salt, one and a 
 half teaspoonfuls of pepper, half a teaspoon- 
 ful of mace, one small nutmeg, and half a tea- 
 
 spoonful of mixed parsley, thyme, and sage, all 
 minced extremely small. Press the meat 
 closely and evenly into a shallow tin, and bake 
 it in a very gentle oven from an hour to an 
 hour and a half. It is served cold in slices. 
 Should the proportion of fat be considered too 
 great, it can be diminished on a second trial. 
 
 Pickled Fork. — Make the brine and treat the 
 pork exactly as directed for Pickled Beef. 
 
 Pie, (Par&.)—1. Take three parts (in weight) 
 of lean spare-rib or loin of pork, and one of 
 veal ; cut_ all the meat away from the bones, 
 divide it into dice, and mix it together, season- 
 ing well with salt, pepper, and allspice. Break 
 the bones, and boil them, together with a few 
 sweet-herbs, until all the substance is out of 
 them ; strain off the broth, and reduce it by 
 boiling if too much in quantity. If the pie is 
 to be served in the balcing-dish, there is no 
 need of an undercrust; otherwise butter the 
 bottom and sides of the dish, and line it with 
 a good stiff paste. Spread over the bottom of 
 the dish a faw very thin slices of ham ; then 
 put in the chopped meat, adding at pleasure 
 hard-boiled eggs quartered, and small force- 
 meat balls. Pour in enough of the broth to 
 moisten the meat but not to soak it ; cover the 
 whole with .a top-crust ; and bake thoroughly in 
 a slow oven. This pie is to be eaten cold. It 
 is very nice for travelling or picnics. 
 
 II. {Pork and Applet — Take pork-chops, 
 and remove as much of the fat as possible ; 
 cut each into three or four pieces, leaving the 
 bone attached to the meat ; roll them in flour, 
 and season with salt, pepper, and allspice. "Peel, 
 quarter, core, and slice some apples, in quan- 
 tity about half that of the pork. Pour a tea- 
 cupful of cider or broth into the pie-dish ; at 
 the bottom put a layer of pork, then a layer 
 of apples, then another layer of pork and so on, 
 finishing with sliced apples at the top ; pour in 
 another teacupful of cider or broth ; cover with 
 a solid crust, not too rich in butter or fat ; and 
 bake thoroughly in a slow oven. This old- 
 fashioned dish is palatable and wholesome, and 
 may be partaken of fearlessly by those who 
 are afraid of pork in most of its other shapes. 
 
 HI. Fot-pie. — The chine is best for this, but 
 it may be made of any lean pork ; cut the meat 
 into strips as wide and half as long as the 
 middle finger, and break the bones ; grease the 
 inside of a pot which is round at the bottom, 
 and line it with a light paste ; put in first a layer of 
 the meat, then a layer of potatoes, parboiled and 
 cut in half, and seasoned with pepper and salt ; 
 proceed in this way till the pot is nearly full, then 
 poiir in a quart of cold water, and cover with a 
 stiff top-crust; cut a round hole in the top through 
 which hot water maybe added should the gravy 
 boil away too fast. Put on the lid of the pot, 
 and boil from one hour and a half to two hours. 
 When done, remove the upper crust carefully, 
 turn out the meat, etc., into a bowl, lift out the 
 lower crust and place it upon a hot dish ; ar- 
 range the meat, etc., in order upon it, pour the 
 gravy over it, cover it with the top crust, and 
 serve. This is good either hot or cold. 
 
412 
 
 PORK 
 
 Pig's-Ears. — I. (Boiled?) — Soak. the cars in 
 •warm water for a few minutes, then wash and 
 clean them well, and scrape off the hair. Drop 
 them into boiling water for two minutes and 
 take from the fire ; add four onions for four 
 ears, one carrot, salt, and pepper ; leave just 
 water enough to cover the whole, and boil till 
 tender ; then drain and serve. 
 
 II. {Broiled). — Prepare and cook as above; 
 then dip them in beaten eggs, roll in bread- 
 crumbs, place on a gridiron over a clear fire, 
 and broil about two or three minutes. Serve 
 with a maltre d'hote! sauce. 
 
 Pig's-Peet. — {Fried.) — Make a batter with a 
 little flour, one egg, water, and a little salt, dip 
 the feet in till they are well covered ; have some 
 fat scalding hot, and fry them in it until quite 
 brown. Serve with drawn butter, and a little 
 vinegar. 
 
 Pig's-Head. — (Roasted.) — Take the head of 
 a half-grown pig ; clean and split it, taking out 
 the brains and setting them aside in a cool 
 pla'ce. Parboil the head in salted water, drain 
 off this, wipe the head dry, and wash all over 
 with beaten egg; dredge thickly with bread- 
 crumbs, seasoned with pepper, sage and onion, 
 and roast, basting twice with butter and water ; 
 then with 'the liquor in which the head "was 
 boiled ; at last with the gravy that runs from 
 the meat. Wash the brains in several waters 
 , until they are white ; beat to a smooth paste, 
 add one quarter pint fine bread-crumbs, and 
 season with pepper and salt; make into balls, 
 binding with a beaten egg ; roll in flour, and 
 fry in hot fat to a light brown. Arrange about 
 the head when it is dished. Skim the gravy 
 left in the dripping-pan, thicken with brown 
 flour, add the juice of a lemon, and boil up 
 once. Pour it over the head, and serve. 
 
 Pig's-Head Cheese. (See Souse, below). — 
 
 Pig's-Liver (Fried). — Cut the liver in slices 
 half an inch thick ; pour boiling water over 
 them and then drain it off ; put into a frying- 
 pan and let the liver cook in its own juices, 
 turning it till it looks brown on both sides. 
 Take it up, and pour into the frying-pan enough 
 cold water to make the desired quantity of 
 gravy ; put in an onion minced fine, add a bit of 
 butter, and a little salt and nutmeg, and let it 
 boil up once ; put back the liver for one minute, 
 then dish it, pour the gravy over it, and serve hot. 
 
 Roast Pork. — The following are the best 
 for roasting, in the order in which they are 
 named: leg, loin, shoulder, spare-rib, and chine. 
 When the skin is left on the joint which is to 
 be roasted, it must be scored in narrow strips 
 of equal width, before it is put to the fire, and 
 laid at a considerable distance from it at first, 
 that the meat may be heated through before 
 the skin hardens or begins to brown ; it must 
 never stand still for an instant, and the basting 
 should be constant. Pork is not at the present 
 day much served at very good tables, particu- 
 larly in this form ; and it is so still less with the 
 old savoury stuffing of sage and onions, though 
 some eaters like it always with the leg: when 
 it is ordered for this joint, therefore, prepare it 
 
 as directed under Stuffings,, and after having 
 loosened the skin from the knuckle insert as 
 much as can well be secured in it. A little 
 clarified butter or salad oil may be brushed, 
 over the skin at first, particularly should the 
 meat not be very fat, but unless remarkably 
 lean, it will speedily yield sufficient dripping 
 to baste it with. Joints from which the fat has 
 been pared, will require, of course, far less roast- 
 ing than those on which the crackling is re- 
 tained. Brown gravy, and apple or tomato 
 sauce, are the usual accompaniments to al! 
 roasts of pork. Spare-ribs and chine-pieces 
 are dryer and consequently require more care- 
 ful basting (with. butter if necessary) than the 
 other joints. 
 
 A leg of pork weighing 8 lbs will require 
 three hours to roast ; loin or shoulder of from 
 5 to 6 lbs, with the skin on, two to two and a 
 quarter hours ; spare-ribs of 6 or 7 lbs, an hour 
 and a half ; chine, about twenty minutes to the 
 pound. 
 
 Souse of Pig's Bars and Feet. — Take pig's 
 ears and feet, clean them thoroughly, and soak 
 them in salt and water several days. Boil them 
 till tender and split them, and they are then 
 ready for frying. If it is desired to keep them 
 some time, soak as above in salt and water, and 
 then turn boiling vinegar over them, strongly 
 spiced with pepper-corns and inace ; cloves im- 
 prove the taste but turn them a dark color. 
 They will keep good in this pickle five or six 
 weeks. Either fry them plain in hot fat ; or 
 make a batter with milk, egg, flour, and butter, 
 'and dip them in it before frying; or dip each in 
 beaten egg and then in pounded cracker. The 
 feet are excellent eaten cold. 
 
 Souse of Pig's Head. — Boil a pig's head 
 (with the ears on) until the bones come out, and 
 then chop the meat up very fine ; pound about 
 eight soft crackers very small, and mix them 
 with the meat (or the crackers may be omitted 
 altogether) ; season to taste with sweet herbs, 
 spices, salt, pepper, and a little vinegar ; mix 
 the seasoning in thoroughly, put the souse into 
 a mould, and press it for two or three days. 
 The souse is then ready for use, but if it is de- 
 sired to keep it several weeks, take it from the 
 moulds, set it in stone jars and cover it with 
 cold vinegar. It will keep then a month or six 
 weeks ; if it proves too acid, pare away the out- 
 side. This souse is usually sliced thin- and 
 eaten cold; but the slices may be warmed in 
 a frying-pan with a little butter, or dipped in 
 egg and cracker-crumbs and fried; 
 
 Stewed Pork. — Bits of lean that cannot be 
 used in any other way will answer for stewing. 
 Cut the pork in pieces about an inch square, 
 put them into a pot and pour on enough cold 
 water to cover them ; cover closely, and stew 
 about forty minutes ; then add a few Irish 
 potatoes, parboiled, skinned, and cut in thick 
 slices ; season with salt and pepper, a minced 
 shalot, a bunch of sweet herbs, and a table- 
 spoonful of catsup ; cover again and stew 
 twenty minutes longer, or until the pork is 
 quite tender. 
 
PORRIDGE 
 
 PORRIDGE.— Set a pint each of milk and 
 water over the fire ; make a thin batter of a 
 tablespoonful of Indian meal and a tablespoon- 
 ful of flour, and pour it into the boiling milk 
 and water; salt it to the taste, and boil ten 
 minutes. This is excellent for the sick-room 
 when stronger food cannot be tolerated. For 
 oatmeal porridge, see oatmeal. 
 
 PORT WINE.— Pure Port is a dark purple, 
 astringent, and full-bodied wine brought from 
 Oporto in Portugal ; but it is so generally, we 
 might almost say so universally adulterated, 
 that it would probably not be possible to obtain 
 in this country a bottle of it absolutely pure. 
 Even the London dock Port, which claims to 
 be the wine as shipped from Oporto, has been 
 shown by Dr. Hassell to be adulterated and 
 " doctored " to a shocking degree; and it is 
 said that more Port is sold in London alone 
 than the entire vintage ever amounts to. The 
 qualities of good Port are : richness of flavor 
 bordering upon sweetness ; brightness of color, 
 hue neither purple nor reddish, nor too deep ; 
 a generous, fruity taste ; and oiliness rather 
 than dryness. It should run smooth on the 
 palate, and be free from all heat, harshness, and 
 acidity. The wine purchased in bottles should 
 be of the right age, neither too green nor' too 
 light (see Wines) ; they should be clear and 
 bright, supposing, the crust or deposit undis- 
 turbed. The beeswing is of little moment ; it 
 is a natural deposit, in which potash predom- 
 inates, and can be produced at any time in new 
 Port by putting the bottles into warm water, 
 raising it to the boiling point, and then placing 
 them in a cool cellar. Perhaps the most easily 
 applied test of good Port is this : The cork, 
 when it has dried, that is to say, an hour after 
 it has been drawn, should be covered on its 
 under surface, and part of its cylindrical sur- 
 face, with crystals of tartar. If a good stock 
 be wanted buy in the wood, and manage 
 it yourself; if but little, buy in the bottle. 
 The Port manufactured in England (and this 
 is the kind usually sold here) requires to be 
 kept three or four years in the wood and as 
 many more in the bottle, in order to destroy 
 the fiery strength of the brandy with which it 
 is mixed; but before that time elapses the 
 vinous characteristics are often completely lost. 
 
 Port should be drunk at about the temper- 
 ature of the room ; at dinner, with or after 
 dessert. 
 
 Mulled Port. — Put half a pint of water into 
 a sauce-pan, with three ounces of sugar and a 
 little nutmeg and cloves ; boil all together for a 
 few minutes ; then add from six to twelve wine- 
 glassfuls of rich port wine, and let it boil up 
 once ; pour into a pitcher and it is ready for 
 use. . 
 
 POSSET, Ale. — Boil a pint of new milk with 
 a slice of toasted bread ; pour a bottle of mild 
 ale into a bowl, sweeten and add spices, and 
 then pour the boiling milk over it. A fine bead 
 or froth should rise. 
 
 Sack Posset. — Boil a pint of cream with 
 some grated sweet biscuits ; add sugar and 
 
 POTATOES 
 
 413 
 
 season with cinnamon and nutmeg ; warm two 
 wineglassfuls of sherry, and stir into the cream; 
 then pour the whole rapidly from one vessel to 
 another until it is perfectly smooth. Or it may 
 be made with eggs beat up in milk instead of 
 cream. 
 
 Treacle (Molasses) Posset.— Set half a pint 
 of new milk and half a pint of water on the fire 
 in a sauce-pan, stir in two tablespoonfuls of 
 molasses, and boil up. Or it may be made of 
 milk without water if desired very rich. 
 
 PORTER.— Porter is made almost exactly 
 like ale (see Brewing), the chief difference be- 
 tween it and ale being that-the former derives 
 a dark color and astringent taste from the use 
 of brown or highly drieclmalt ; that it contains 
 more hops than ale, and that the saccharine 
 matters have been more exhausted in the fer- 
 mentation. Porter, as compared with ale, may 
 be considered a dry malt liquor. It is con- 
 sidered more wholesome and nourishing than 
 ale, when pure; but it is also believed to be 
 more generally adulterated ; that is, the charac- 
 teristic dark color is no longer produced by the 
 use of brown or dried malt, but by coloring 
 substances and drugs. The, common American 
 porter has about the same percentage of alcohol 
 as ale, and is mild as compared with English 
 porter. 
 
 _ Brown Stout is, or ought to be, a superior 
 kind of porter ; but nothing can be inferred as 
 to its quality from its color, as that is artificial. 
 London porter and Dublin stout are excellent 
 porters, the latter being generally preferred in 
 this country. All these porters are, of course, 
 imported, and are sold only in bottles. 
 
 POTS. (See Ironware.) 
 
 POTASH.— This was formerly called the 
 vegetable alkali, because it is obtained from 
 the ashes of land vegetables. When the ashes 
 are mixed with water the potash is dissolved, 
 and the earth and impurities settle to the bot- 
 tom. This water is then evaporated by boiling 
 in iron pots, and the solid substance that re- 
 mains is the potash of commerce, so called 
 from the manner of its production. When 
 this is strongly heated in a furnace, it becomes 
 whiter and stronger, and is then Pearlash. 
 These substances, however, are not pure pot- 
 ash, for they are united with carbonic acid, 
 being thus carbonate of potash. Potash de- 
 prived of the carbonic acid by another process 
 is called caustic potash, which instantaneously 
 acts upon and corrodes animal substances, and 
 is used by surgeons in some of their operations. 
 The ordinary potash preserves somewhat of its 
 causticity, as may be observed from its effects 
 upon the skin in washing. Potash, both mild 
 and caustic, is an extremely useful substance, 
 being employed in medicine, and for domestic 
 purposes in a great variety of ways, which are 
 described under their respective heads. It is 
 also extensively used in the manufacture of 
 soap, in bleaching, scouring, etc. Salt of 
 Tartar is an impure carbonate of potash. 
 
 POTATOES. — Of all fresh vegetables grown 
 in temperate climates none is so valuable as 
 
414 
 
 POTATOES 
 
 the potato when we have regard to its agreeable 
 flavor and its nutritive and medicinal qualities. 
 A native of America, and unknown in Europe 
 . until introduced into England by Sir Walter 
 Raleigh in 1584, it has now been adopted in 
 almost every quarter of the globe. It is the 
 more valuable as it grows readily in nearly 
 every climate, and its culture is extremely easy. 
 It will succeed well on land which will not pro- 
 duce grain, and under favorable conditions a 
 given quantity of land will produce many times 
 more food than the same quantity sown with 
 wheat. The best qualities of potatoes are 
 grown in tolerably rich garden soil. Cut the 
 seed potatoes up so as to leave an " eye " in 
 each piece, and plant in the early spring, in 
 rows about three inches deep and two feet 
 apart; heap the earth up in ridges, and when 
 frost comes cover them with straw, — or when- 
 ever the tops wither they may be dug and stored 
 in a dry cool place, but secure from frost. Of 
 the many varieties, Early Rose is as yet unsur- 
 passed, both in its early ripening and in its 
 .prolificness; the Peerless is one of the best 
 late potatoes in cultivation : it grows to a very 
 large size, is of pearly whiteness,, and has a 
 delicious flavor; Jersey Peach Blows are al- 
 ways good, but do not yield so plentifully. Be- 
 sides these there are the Carter; Kidneys 
 (black and white), Mercers, Buckeyes, Prince 
 Alberts, Western Reds, Dikemans, Yellow 
 Pink-Eyes, Jackson-whites, Northern-whites, 
 Junes, Dovers, etc. 
 
 The first new potatoes received in the New 
 York markets in the Spring are the Bermudas ; 
 they arrive in April. About the first of June 
 come the Charlestons ; about the 20th, the Nor- 
 folks, and early in July those from New Jersey 
 and Long Island. The old potatoes are at 
 this time scarce, poor, and not much sought 
 after. 
 
 The sooner potatoes are placed in a dark 
 cool place after they are taken out of the ground, 
 the better they will be both for keeping and 
 eating ; if exposed to the light and to drying 
 winds, they lose flavor and are otherwise in- 
 jured. 
 
 Potato-flour is in fact, dry starch powder 
 procured from the potato, and is much used in 
 French cookery in fine bread and pastry ; it is 
 also sold in the stores here, but often as arrow- 
 root, to which it is inferior. 
 
 Sweet Potatoes. — The sweet potato is a 
 tuberous root, of quite a different species from 
 the common potato. It is also a lighter food, 
 but is sweet, wholesome, and very nutritious. 
 There are many varieties, differing in size 
 shape, color and flavor ; but it is seldom that 
 more than two kinds appear in our markets — 
 the red or purple, and the white or yellow. The 
 former are mostly cultivated in the Southern 
 States, and are esteemed for their large size, 
 and sweet flavor : the latter are grown in the 
 Northern States, chiefly in New Jersey. Sweet 
 potatoes are in season from August until De- 
 cember, after which they begin to lose their 
 flavor, and towards Spring become spongy, and 
 
 almost uneatable. They will keep through the 
 winter, however, in cool, dry cellars; or, as in 
 the South, banked up with earth to keep out the 
 frost. 
 
 A la Creme, (Potatoes.)— Cut some cold 
 boiled potatoes into small pieces. Put into a 
 saucepan three tablespoonfuls of butter, three 
 tablespoonfuls of parsley chopped fine, salt 
 and pepper ; stir together until hot, add a tea- 
 cupful of milk or cream, thicken with two tea- 
 spoonfuls of flour, and stir until it boils ; add 
 the cold potatoes, boil up once and serve. 
 
 A la Maitre d' Hotel. — Cut cold potatoes 
 into rather thick slices. Put two tablespoon- 
 fuls of butter into a stew-pan and add a tea- 
 spoonful of flour ; when the flour has boiled a 
 minute or two in the butter add by degrees a 
 teacupful of broth or water; when this has 
 boiled up put in the potatoes, with chopped 
 parsley, salt, and pepper. Let the potatoes 
 stew for five minutes, then take them from the 
 fire, and when the boiling has subsided, add 
 the yolk of an egg beaten up with a little lemon- 
 juice and a teaspoonful of cold water ; as soon 
 as the sauce has se*Y dish the potatoes and 
 serve hot. 
 
 Baked Potatoes. — Wash and put them 
 whole and unpeeled into the oven and bake 
 from half an hour to an hour. Serve immedi- 
 ately. 
 
 Baked Sweet Potatoes. — Bake them long- 
 er than Irish potatoes. Or, boil till about half 
 done, and then transfer to the oven and bake. 
 This is the best way of cooking old potatoes. 
 
 Boiled (Hew) Potatoes. — Procure them cf 
 nearly equal size, and, if young, wash them 
 only ; if older, rub off the skin with a scrub- 
 bing brush or coarse towel. Drop into boiling 
 water and boil fifteen or twenty minutes, or till 
 tender ; when dished, sprinkle a little salt over 
 them, put in a lump of butter, shake up, and 
 serve. 
 
 Boiled (Old) Potatoes. — Pare or merely 
 wash them as preferred, and put them into a 
 sauce-pan of cold water with a teaspoonful of 
 salt, boil them till they are done, which can be 
 readily ascertained by sticking a fork into them ; 
 then drain the water from them and hold the 
 saucepan (with the lid off) over the fire for two 
 or three minutes, shaking well at the end of 
 the time ; put the lid on loosely so as to allow 
 the steam to escape, and sprinkle a very little 
 salt over the potatoes. Let them stand till 
 wanted ; they may remain in this half an hour or ' 
 more, but the sooner they are eaten the better. 
 Boiled (Sweet) Potatoes. — Select them as 
 nearly the same size as possible, wash them, 
 and put them into cold water without any salt ; 
 boil till a fork will easily pierce the largest one ; 
 then take up and lay in the oven to dry for a 
 few minutes. Remove the skins before send- 
 ing them to the table. 
 
 Broiled Potatoes.— Parboil, slice length- 
 wise, and broil on both sides. Or, parboil, and 
 then set them whole on the gridiron over a very 
 slow fire, and when thoroughly done serve them 
 with the skins on. 
 
POTATOES 
 
 Potatoes Sautes — Heat some dripping or 
 lard in a frying-pan, and drop in some slices, or 
 broken pieces will do quite as well, of cold 
 boiled potatoes ; stir pretty constantly and in 
 about ten minutes they will be browned enough ; 
 then drain off the superflous fat, season with 
 pepper and salt, and serve. (See Potato 
 -Chips, below.) 
 
 Fried (Sweet) Potatoes. — Parboil, skin, and 
 cut them into thick slices ; fry until tender in 
 butter or drippings. Cold boiled potatoes may 
 be sliced and fried in the same manner . 
 
 Lyonnaise Potatoes.— Slice cold boiled 
 potatoes and fry them brown, adding pepper, 
 salt, a little grated onion, and parsley chopped 
 fine. . 
 
 Mashed Potatoes. — To two pounds of hot 
 potatoes rubbed through the colander, add a 
 gill of hot milk, three ounces of butter, and salt 
 to the taste : beat it until light. Serve as a 
 dish or a garnish. If wished, it may ke brown- 
 ed in the dish in which it is to be served. 
 Pastry of Potatoes. — See under Pies. 
 Potato-Balls. — Mash some boiled potatoes 
 to a smooth paste with a little cream (or butter 
 and milk) and a'little salt; then form them into 
 flat cakes a half-inch thick, and either bake co- 
 fry them brown. 
 
 A very ornamental and excellent dish can 
 be made by preparing the potato as above, 
 and then forming it into- balls the size of 
 a peach and indented like one, or into the 
 shape of a pear ; warm through and brown 
 slightly on one side in a quick oven. The 
 pears should be served on a napkin with the 
 broad end downward, and a bit of stalk stuck in 
 the other end ; or they may be served in a well 
 thickened brown gravy poured around, but not 
 over them. 
 
 Potato-Chips. — Wash and peel some raw 
 potatoes, and slice them very thin on the pota- 
 to cutter ; put them, in a single layer, over the 
 surface of deep hot lard ; turn with a skimmer, 
 and as soon as they are a light brown place 
 them on a folded brown paper in the mouth of 
 the oven ; continue in this way until all are 
 cooked. 
 
 Potato-Fritters. — Boil two large potatoes, 
 and mash them well ; beat the yolks of four 
 eggs arid the whites of three, ana add them to 
 the potato, with a tablespoonful of cream, an- 
 other of sweet wine, a squeeze of lemon-juice, 
 and a little nutmeg. Beat this- half an hour; 
 it will then be very light. Put a good quantity 
 cf lard into a frying-pan, and drop a spoonful 
 of the batter at a time into it ; fry them, and 
 serve with a sauce composed of one wineglassful 
 of white wine, the juice of a lemon, one dessert- 
 spoonful of peach-leaf or almond, water, and 
 some white sugar warmed together. 
 
 Roast Potatoes. — Boil till about half clone, 
 take off the skin, and roast them in the oven 
 to a light brown. Or, put them with the peel 
 on in the ashes of a wood fire. This latter is 
 an excellent method. 
 
 Roast (Sweet) Potatoes.— Select them about 
 the same size, wash, wipe dry, and roast until 
 
 POULTICES 
 
 415 
 
 they yield readily to pressure. Or, roast in the 
 ashes as directed for Irish potatoes. The lat- 
 ter is the better way. 
 
 Scooped Potatoes. — Wash and wipe some 
 large potatoes of a firm kind, and with a small • 
 scoop form as many diminutive ones as will fill 
 a dish ; cover them with cold water, and when 
 they have boiled very gently for five minutes 
 pour it off, and put more cold water to them ; 
 after they have simmered a second time for five 
 minutes, drain the water quite away, place the 
 cover of the sauce-pan so as to leave. an inch or 
 more of open space for the moisture to evapor- 
 
 Potato Scoop. 
 
 ate, and let them steam by the side of the fire 
 from four to five minutes longer. Dish them 
 carefully, pour white sauce over them, and 
 serve them in the second course. Old potatoes 
 thus prepared, have often been made to pass 
 for new ones, at the best tables, at the season 
 in which the fresh vegetable was dearest. The 
 time required to boil them will cf course vary 
 with their quality. 
 
 Stewed Potatoes. — Pare the potatoes, 
 quarter them, and soak in cold water for half 
 an hour ; put into a stew-pan, with enough cold 
 salted water to cover them, and stew until ready 
 to crumble to pieces ; then drain off half the 
 water, and add a teacupful of milk ; boil three 
 minutes, stirring pretty constantly, and add a 
 tablespoonful of butter, and a little salt and 
 pepper ; thicken slightly with flour, boil up 
 once, and serve hot in a covered dish. 
 
 Stuffed Potatoes. — Bake some large mealy 
 potatoes, without skinning them. Cut a slice 
 carefully off the top of each, and take out the 
 insides without breaking the skin; mash the 
 potato to a smooth paste, and flavor with cream 
 or milk, or butter, and salt ; return this mixture 
 to the shells again, replace the piece cut off the 
 top, and roast before the fire for a few minutes 
 before serving. Serve on a napkin. 
 
 POT-AU-FEU.— The following is M. Soyer's 
 receipt for this famous French dish : Put six 
 pounds of beef into . a pot containing four 
 quarts of water, set it near the fire and skim; 
 when nearly boiling add a teaspoonful and a 
 half of salt, half a pound of liver, two carrots, 
 four turnips, eight young or two old leeks, one 
 head of celery, two onions (one of them burnt), ' 
 with a clove stuck in each, and a piece of pars- 
 nip. Skim again, and simmer four or five 
 hours, adding a little cold water now and then ; 
 skim off part of the fat, put slices of bread into 
 a soup-tureen, laj> half the vegetables over 
 them, and pour in half the broth ; serve the 
 meat separately with the other half of the 
 vegetables. 
 
 POTTERY. (See Earthenware.) 
 
 POULTICES. When poultices are ordered 
 
41G 
 
 POULTRY-KEEPING 
 
 by the physician, it is of the utmost importance 
 that they should be well made and properly ap- 
 plied ; and before being put on the skin they 
 should be smeared with sweet-oil or glycerine, 
 to prevent any particle sticking. For bread 
 and linseed poultices — the. ones most often ap- 
 plied — no better authority need be wanted than 
 the celebrated Dr. Abernethy. The bread-and- 
 w iter poultice he directs to be made as follows : 
 " Put half a pint of hot water into a bowl ; add 
 to this as much of the crumbs of bread as the 
 water will cover; then place a plate over the 
 bowl and let it remain ten minutes ; stir the 
 bread about in the water, or, if necessary, 
 chop it a little with the edge of the knife, and 
 draw off the water by holding the knife at the 
 top of the bowl, but do not press the bread, as 
 is usually done ; then take it out lightly, spread 
 it about one-third of an inch thick on some soft 
 linen, and lay it upon the part." Linseed-meal 
 poultices, says the same authority, should be 
 made as follows : "Scald your bowl by pour- 
 ing a little hot water into it, then put a small 
 quantity of finely-ground linseed-meal into the 
 bowl, pour a little hot water on it, and stir it 
 around briskly until you have thoroughly incor- 
 porated them ; add a little more meal and a 
 little more water, and then stir again. Do not 
 let any lumps remain in the bowl, but stir the 
 poultice well, and do not be sparing of your 
 trouble. If properly made, it is so well worked 
 together that you might throw it up to the ceil- 
 ing, and it would come down again without 
 falling to pieces; it is in fact like a pancake. 
 What you do next is to take as much of it out 
 of the bowl as you may require, and lay it on a 
 piece of soft linen ; let it be about a quarter of 
 an inch thick, and so wide that it may cover 
 the whole of the inflamed part." 
 
 Bran Poultice. — This is • often used, as a 
 fomentation. A linen or flannel bag should be 
 made of the size required, and loosely filled 
 with bran ; then boiling water should be' poured 
 upon it till it is thoroughly moist ; next it is to be 
 wrung out in a coarse towel, and applied as di- 
 rected. 
 
 Teast Poultice. — This is made by taking 
 one pound of flour, and one ounce of yeast, 
 boiling together, and spreading on linen. {See 
 Hot- Water Bag and Sponge Poultice.) 
 
 POULTRY-KEEPING. — When properly 
 managed, poultry are a source of considerable 
 profit, yielding, when kept in small flocks, more 
 for the food they consume than any other do- 
 mestic animals, except the hog, although their 
 value is not always fully appreciated. Full di- 
 rections for,selecting and preparing the differ- 
 ent varieties of poultry for the table are given 
 under the proper heads ; here we propose to 
 indicate the more important rules to be ob- 
 served in raising poultry, beginning with 
 
 Chicken?. — These are the most, profitable 
 and most generally useful of the entire feath- 
 ered tribe. The hen is peculiarly an egg-pro- 
 ducing bird ; she has the same predisposition 
 for laying that the cow lias for secreting milk. 
 Soma breeds are better layers than others ; but 
 
 with proper food and favorable conditions all 
 will produce a reasonable quantity of eggs. 
 The food of chickens may consist of the 
 different kinds of grain, either broken, ground, 
 or cooked ; roots, and especially boiled pota.- 
 toes are nutritious and economical; and. all 
 kinds of green vegetables, such as cabbage, 
 lettuce, chickweed, most of the grasses, clover, 
 etc., are eagerly eaten by them. Though not 
 absolutely essential to them, yet nothing con- 
 tributes so much to their laying as unsalted 
 animal food. This is a natural aliment, as is 
 shown by the avidity with which they pounce 
 on every fly, insect, or earth-worm which comes 
 within their reach. It would not, of Course, 
 pay to supply them with valuable flesh, but the 
 blood and offal of the slaughter-house, refuse 
 meat of all kinds, and especially the scraps or 
 cruddings to be obtained at the melt«rs' shops, 
 after soaking for a few hours in warm water, 
 are the most economical of foods ; mixed with 
 boiled meal, the last is extremely fattening. 
 Grain is better for them when cooked ; they 
 will lay more, fatten quicker, and eat less, 
 when it is fed to them in this state. All the 
 grains are good for them, including millet, rice, 
 and the oleaginous seeds, as the sun-flower, 
 flax, etc. It is always better to afford them a 
 variety of grains which they can procure at op- 
 tion, and select as their appetite craves. They 
 are also for.d of milk, especially when it has 
 become curdled ; and indeed scarcely anything 
 edible escapes their notice. It is better to give 
 them their food warm (riot hot), and there should 
 always be a plentiful supply before them to 
 prevent gorging. The accompanying cut rep- 
 
 Food Fountain. 
 
 resents a " food fountain," which is very use- 
 ful. The grain is placed in the hopper, which 
 is closely covered, and the grain falls into the 
 bottom below. It is accessible on four sides 
 by spring doors, which are thrown open by 
 the weight of the fowl on the connecting spring, 
 One is shown as opened by the fowl in step- 
 ping up to feed. This is a protection against 
 dirt and vermin. Besides their food, chickens 
 ought to be at all times plentifully supplied 
 with clean water; also with egg-shells or 
 pounded oyster-shells, old mortar, or slaked 
 
POULTRY-KEEPING 
 
 417 
 
 lime. If not allowed to run at large, where 
 they can help themselves, they must also be 
 furnished with gravel to assist their digestion ; 
 and a box or bed of ashes, sand, and dust, is 
 equally essential to roll in for the purpose of 
 ridding themselves of vermin. 
 
 The • hen-house should be perfectly dry 
 throughout, properly lighted, and capable of 
 being made warm and tight in winter, while 
 affording complete ventilation, desirable at all 
 seasons. In this arrange the nests in boxes on 
 the sides, in such a manner as to humor the in- 
 stinct of the hen for concealment when she re- 
 sorts to them. When desirable to set the hen, 
 these nests may be so placed as to shut out the 
 others, yet open into another yard or beyond 
 the enclosure, so that they can take an occa- 
 sional stroll and help themselves to food, &c. 
 This prevents other hens laying in their nests, 
 while setting ; and it may be easily managed by 
 having their boxes placed on the wall of the 
 building, with a moveable door, made to open 
 on either side at pleasure. ' Hens will lay 
 equally well without a nest-egg, but when 
 broken up, they ramble off and form new nests, 
 if they are not confined. They will lay if kept 
 from the cock. Hens disposed to set at im- 
 proper times, should be dismissed from the 
 common yard, so as to be out of reach of the 
 nests, and plentifully fed till weaned from this 
 inclination. Young chickens require to be 
 kept warm and dry for a few days after hatch- 
 ing, and they may be fed with hard-boiled eggs, 
 crumbs of bread or pudding, and milk or water, 
 and allowed to scratch in the gravel in front of 
 the hen, which should be confined in a coop for 
 the first three or four weeks. 
 
 The diseases of chickens are not numerous 
 nor complicated, and may be avoided by proper 
 treatment and food, and by being kept from 
 wet grass or damp ground, such as are indi- 
 cated in the foregoing observations. Gapes or 
 pip is generally caused by drinking unwhole- 
 some or dirty water. A feather dipped in coal 
 ' oil or a mild solution of carbolic acid, thrust 
 down the throat, twisted and withdrawn, is a 
 good remedy. Or compel the bird to swal- 
 low a large lump of fresh butter mixed with 
 Scotch snuff. After an attack, feed for a few 
 days with light food, such as soaked bran and 
 cabbage, or lettuce chopped fine. 
 
 Roup, which is, the most fatal of fowl dis- 
 eases, springs from dirty, badly kept chicken- 
 houses, and generally attacks ill-conditioned 
 fowls. It resembles glanders in the horse, is 
 •very contagious, attacking all barndoor fowls ; 
 with geese and ducks is called " Gargle." The 
 best cure is prevention, keep the fowls in better 
 order ; medicines are generally useless, the best 
 is salt and water as an emetic. 
 
 Flux, in fowls generally, takes the form of 
 dysentery, and is best treated by feeding with 
 rice br unground wheat. 
 
 Megrim, a very common disease of poul- 
 try, brought on by intestinal -troubles, — may be 
 recognized by dizziness, turning round, the 
 chicken falling on its back and kicking, — is quite 
 27 
 
 unmistakable. The treatment is to purge gently 
 with castor oil, and keep in a warm place. 
 
 Blindness is also a common disease of 
 poultry, generally accompanying "Roup"; is 
 readily cured by dropping a very weak solution 
 of laudanum with water into the eye. Finally, 
 in regard to the diseases of poultry it should be 
 well understood that they arise from ill-kept 
 houses, and require better management either 
 in regard to cleanliness, ventilation or food. 
 Medicines usually do no good, and often do 
 much harm. 
 
 Of the many varieties of chickens the Dorking 
 is esteemed one of the best, being large, well 
 formed and hardy, good layers andsetters, and 
 excellent for the table ; they are both white 
 and speckled, and generally have five toes. The 
 Poland, a very large breed, from 8 to 10 pounds, 
 is both white and black, with a large tuft, gen- 
 erally of white feathers, on the head ; they are 
 of good size, and excellent ..layers, very large • 
 eggs, but are seldom inclined to set, which makes 
 them peculiarly desirable for such as wish eggs 
 only. The Cochin China, is admired for its 
 large size, its handsome appearance, and the 
 brightness of -its colors ; but more especially 
 for its laying qualities, and its gentle disposition. 
 The chickens are exceedingly hardy. A first- 
 class fowl should be large, square, and com- 
 pact ; full in the chest ; deep in the keel, and 
 broad across the loins and hind quarters. The 
 head is delicately shaped, the tail short and 
 horizontal, and legs very short, yellow, and 
 heavily feathered. The Brahmapootra is a 
 remarkably useful and hardy fowl, laying large 
 eggs, foraging well when at liberty, and good 
 setters and mothers. The chickens fledge 
 early; grow fast, and are very hardy. These 
 birds when full-grown weigh from ten to twelve 
 pounds each. The chief objection is their, 
 tendency to roam,as they are not satisfied unless 
 they have some acres of land to wander over.; 
 but when thus gratified they will find food for 
 themselves, and live on much less than the 
 Cochins, which, though great eaters, must have 
 all their food provided for them. The Domi- 
 nique is a speckled fowl, of barely medium 
 size, compact, good layers, and valuable for the 
 table. The Bantam is but little larger than a 
 pigeon, and is usually pure white, but some- 
 times speckled ; it is very domestic, and a 
 pleasant little bird around the premises, and is 
 not unprofitable. It is generally feathered to 
 the toes, but may be bred with clean legs. 
 Should not weigh over one pound. The Game 
 fowl\%oi medium weight, and yields good flesh, 
 but is a poor layer, very quarrelsome (al- 
 together the best fowl to keep for market)* 
 and undesirable to have where there are other 
 fowls. Besides these there are many fanciful 
 varieties, as the Creeper, with excessively short 
 legs ; the Rumpless, without a tail ; the Friz- 
 zled, with irregular feathers turned toward the 
 head ; the Silky or Merino fowl, with brown 
 or buff down instead of feathers ; the Negro, 
 with black crest, wattles, legs, and feathers; 
 several varieties of the Top-knot, and others. 
 
418 
 
 POULTRY-KEEPING 
 
 As a rule in the management of fowls, keep 
 the dark ones for laying, and fatten the light 
 ones for the table. 
 
 Ducks. — The common or tame duck, as it is 
 sometimes called, appears to be a domesti- 
 cated variety of the mallard or wild-duck, but 
 with one important difference, consisting in the 
 practice of polygamy instead of the invariable 
 pairing which is the habit of the wild duck. 
 Ducks require water much more than geese ; 
 and they do not graze, but are hearty feeders, 
 devouring any thing that comes to hand, 
 whether green vegetables, or meal, or potatoes, 
 or meat — either raw or dressed — or, again, 
 worms, slugs, and the larvae of insects. A 
 drake should be allowed four or five ducks; some- 
 times, however, six or seven will not be found 
 too many. The female lays for more than three 
 months, sometimes even producing as many as 
 eighty eggs. The average, however, is not 
 ' more than half this number. She will cover 
 i about twelve or fourteen, and is generally a 
 steady sitter. Plenty of straw should be allowed 
 her, as she always covers her eggs up when 
 she leaves them, and she is often away an hour 
 at a time, when the eggs are liable to be chilled 
 if not well protected. The eggs are hatched at 
 the end of a month, and the ducklings should 
 be kept from the water for the first week or ten 
 days. They are easily reared on barley-meal 
 and potatoes, with a little boiled cabbage added 
 occasionally. 
 
 The varieties of ducks are almost innumer- 
 able ; but the principal ones are the white 
 Aylesbury, and the Rouen, with various crosses 
 of these. The Aylesbury should be large, with 
 a perfectly white plumage, yellow feet, and a 
 flesh-colored bill. The Rouen is a large dark- 
 colored variety, resembling the wild duck in 
 ■all respects but size. But the most profit- 
 able for domestic use is the common black duck, 
 which is a prolific layer. 
 
 Geese. — The common goose is undoubtedly a 
 descendant of the wild grey-lag, though it has by 
 long domestication lost the power of sustained 
 flight so well marked in that bird. Like it, how- 
 ever, it is gregarious ; and when many flocks are 
 kept together they separate at night as regu- 
 larly as different families of children coming 
 home from school. The domestic goose is too 
 well known to need description. One gander 
 is required to three or four geese, which, in 
 mild seasons, lay early and sit well. They re- 
 quire a warm, dry place for their nests, and 
 when undisturbed, they will sit steadily; and 
 if the eggs have not been previously chilled 
 or addled, they will generally hatch them all, 
 if kept on the nest. To insure this, it is some- 
 times necessary to withdraw the first hatched, 
 to prevent the old ones wandering before all 
 are out. The young should be kept in a warm 
 sheltered place till two or three weeks old, if 
 the weather be cold or unsettled. The best 
 food for the goslings, is barley or oat, or boiled 
 Indian meal and bread. Milk is also good for 
 them. They require green food, and are fond 
 of lettuce, young clover, and fresh tender grass ; 
 
 and after a few weeks, if they have a free range 
 on this, they will forage for themselves. Geese 
 are not profitable birds to raise, unless in places 
 where they can procure their own subsistence, 
 or at least during the greater part of the year. 
 This they are enabled to do wherever there are 
 extensive commons of unpastured lands, . or 
 where> there- 1 are streams or. ponds, lakes or 
 marshes with shoal, sedgy banks. In these they 
 will live and fatten throughout the year, if un- 
 obstructed by ice. They may be fed on all kinds 
 of grain and edible roots, but it is more econo- 
 mical to give them their food cooked. The well- 
 fattened gosling affords one of the most savory 
 dishes for the table. Geese live to a great age ; 
 they have been known to exceed too years. If 
 allowed a free range on good food and clean 
 water, they will seldom get diseased. When 
 well fed, they yield nearly a pound of good 
 feathers in a season, at three or four pluck- 
 ings : and the largest varieties even exceed 
 this quantity. 
 
 There are many varieties of the goose ; but 
 the common white and gray are the best. The 
 white Bremen is much larger, often weighing.20, 
 pounds net; it is of a beautiful snowy plumage, 
 but it is not as prolific and hardy as the former. 
 The China goose is small, but one of the most 
 beautiful of the family, possessing much of the 
 gracefulness of the swan ; it is prolific and 
 tolerably hardy. The Guinea or African goose ■• 
 is the largest of the species, and equals the 
 cwan in size, often weighing" over 25 pounds 
 when ready for the table. 
 
 Guinea Fowls. — The guinea-fowl is a native 
 of Africa and the southern part of Asia, where 
 it abounds in a wild state. Most of them are 
 uniformly speckled ; but occasionally they are 
 white on the breast, like the Pintados of the 
 West Indies, and some are entirely white. 
 They are very noisy, and so pugnacious that 
 it is nearly impossible to keep them glong with 
 the poultry. They are of a roving disposition, 
 and will not thrive except in rural districts. The 
 hen must be closely watched when about to • 
 make her nest, which she does in the month of 
 May. They mate in pairs, and the period of 
 incubation is 26 days. When allowed to range 
 at liberty over arable land, they require very 
 little feeding, and hence they are kept by many 
 people ; but their habits are so wild, that they 
 give an immense amount of trouble. From 
 the great mass of feathers, the guinea-fowl looks 
 larger than it is, as when plucked its size is not 
 greater than that of a common fowl. 
 
 Pea-Fowls. — The pea-fowl is an ornamental* 
 bird only, and though good for the table, yet its 
 habits are so rambling and it eats so much food, . 
 that it can scarcely be kept for the sake of its 
 produce. The management is the same as for 
 the turkey. 
 
 Pigeons. — These are kept sometimes in the 
 poultry yard, but unless they are allowed full 
 liberty to fly at large, and pick up part of their 
 living on arable . land, they are not profitable 
 birds. Their varieties are so numerous as to 
 require a handbook to themselves, if fully des« 
 
POULTRY-KEEPING 
 
 POWER OF ATTORNEY 419 
 
 cribed ; but for economical purposes, any of the 
 common sorts will be found to answer better 
 than the fancy pigeons. 
 
 Turkey. — The turkey is a native of America, 
 and is found wild at the present day nearly all 
 over the temperate parts of the continent, 
 where it is irregularly migratory and gregarious, 
 and forms a most valuable article of food. 
 The domesticated turkey is very hardy, and 
 braves our winters with impunity, preferring 
 even the imperfect shelter of any convenient 
 tree, to any indoor lodgings. But in severe 
 frost they are not to be left out with impunity, 
 as their legs and feet are liable to become 
 frost-bitten; they should therefore be com- 
 pelled to enter some outhouse at such times. 
 Turkeys are very fond of roaming, and will not 
 long thrive without being allowed to wander 
 over farm-land, where they pick and greedily 
 devour insects of all kinds, as well as the ten- 
 der heads of turnips, etc. The flesh of the 
 turkey, both wild and domesticated, is exceed- 
 ingly delicate and palatable; and though the 
 former does not possess the high game-flavor 
 of the smaller wild-fowl, it exceeds them in di- 
 gestibility and healthfulness. The turkey is 
 useful chiefly for its flesh, as they seldom lay 
 more than a nestful of eggs in one season, 
 when they brood on these and bring up their 
 young. If full-fed, however, and their first 
 eggs are withdrawn from them, they frequently 
 lay a second time. 
 
 In choosing turkeys for breeding, the cock 
 should be selected with a broad breast, clean 
 legs,wings and tail ample and well-proportioned, 
 eyes bright, and the carniculated skin of the 
 head and neck should be fully developed and 
 changeable in color. The young cock is suffi- 
 ciently mature for breeding purposes at a year 
 old ; but he does not arrive at perfection till 
 three years old,and lasts till he is double that age. 
 The hens should be plump, lively, with plumage 
 similar to that of the cock with which they are 
 to be mated, so as to avoid any mixing of colors. 
 One vigorous cock will suffice for a flock of ten 
 or twelve hens. The laying generally com- 
 mences in March, and is indicated by the hen 
 assuming a degree of importance and restless- 
 ness which is new to her. She should now be 
 closely watched, otherwise she is very likely to 
 Osteal her nest," as the act of laying in an out- 
 of-the-way place is called. To avoid this, a 
 nest of straw, lined with dry leaves, should be 
 made in some quiet out-house, and the hen 
 confined there every morning until she has de- 
 posited her first egg. The turkey is a good 
 sitter, and will sometimes lay one or two eggs 
 after she has begun to sit ; these should be re- 
 moved, as they will not hatch at the right time. 
 Scarcely anything will induce her to leave her 
 nest, and she must have food and water placed 
 within her reach. From the 26th to the 31st 
 day the hatch takes place, and the chicks 
 should be carefully removed, by a person to 
 whom the old bird is accustomed, as fast as 
 they are hatched, and kept in a warm basket 
 till all have made their appearance. The young 
 
 may be allowed to remain twenty-four hours 
 without food, but should then be fed with hard- 
 boiled eggs, cut fine, or with crumbs of wheat 
 bread. Boiled milk, curds, and buttermilk af- 
 ford an excellent food. As they get stronger, 
 oat or barley meal is suitable, but Indian meal, 
 uncooked, is hurtful to them while quite young. 
 They are very tender, and will bear neither 
 cold nor wet ; and it is of course necessary to 
 confine the old one for the first few weeks. 
 
 POWER OF ATTORNEY.— A power of 
 attorney, or letter of attorney, as it is some- 
 times called, is an instrument in writing, under 
 seal, whereby one person authorizes another, 
 called the attorney, to do some act in his stead. 
 It may be in the following form : 
 
 Know all Men by these Presents: — 
 That I, John Doe, of the City, County and 
 State of New York, have made, constituted and 
 appointed, and by these Presents do make, con- 
 stitute and appoint Richard Roe, of said New 
 York, my true and lawful attorney for me, and 
 in my name, place and stead, to (here insert a 
 particular description of 'the business which the 
 attorney is to transact), giving and granting 
 unto my said attorney full power and authority 
 to do and to perform all and every act and 
 thing whatsoever, requisite and necessary to 
 be done in and about the premises,' as fully 
 to all intents and purposes, as I might or 
 could do if personally present, with full power 
 of substitution and revocation, hereby ratify- 
 ing and confirming all that my said attorney or 
 his substitute shall lawfully do or cause to be 
 done by virtue hereof. In witness whereof, I 
 have hereunto set my hand and seal the first 
 day of May, in the year one thousand, eight 
 hundred arid seventy six. 
 
 Sealed and delivered in presence of 
 
 Andrew Harking, 
 
 Richard Wright. 
 
 John Doe. : l. s. 
 
 The attorney may be authorized to transact 
 all the business of his principal, in which case 
 he has a general authority ; or to do some par- 
 ticular act in behalf of his principal, as to sell 
 stock, in which case he has only a special au- 
 thority. Important legal consequences depend 
 upon this distinction. 
 
 The act of the attorney will bind the princi- 
 pal, provided it is within the scope of the 
 authority conferred upon him ; and if the at- 
 torney in such case names his principal upon 
 entering into contracts with third persons, he 
 will not be personally bound thereby. But if 
 an attorney assume to act for another without 
 authority, or if he exceeds the authority con- 
 ferred upon him, he is personally liable to the 
 person with whom he is dealing, although he 
 may have been innocently mistaken as to the 
 extent of the authority delegated. 
 
 It is the duty of the attorney to observe the 
 strictest good faith in his dealings for and in 
 behalf of his principal. To observe faithfully 
 the instructions received ; to render just and 
 
420 
 
 PRAIRIE CHICKEN 
 
 true accounts; not to mix the property of his 
 principal with his own ; to notify his principal 
 of acts done in his employment, and he is not 
 allowed to retain for his own use any profit he 
 may have made in the course of the business 
 upon which he may have been employed. 
 
 Any one personally competent to do an act 
 may authorize an attorney to do the act in his 
 behalf. Persons under twenty-one years of 
 age, and married women, as a rule, are incapa- 
 ble of appointing an attorney ; but they may 
 act as attorneys for others. 
 
 An ordinary power of attorney may be re- 
 voked at any time by the principal, and his 
 death always operates as a revocation. If, 
 however, it be coupled with an interest in the 
 attorney, as if he be authorized to transfer 
 stock standing in the name of the principal as 
 security for a debt due him from the principal, 
 it is irrevocable. 
 
 PRAIRIE CHICKEN. — Called also heath- 
 hen and pinnated grouse. Somewhat similar to 
 the partridge (ruffled grouse), 
 but is more regularly marked, 
 or barred, on the breast. 
 The tail-feathers are fan- 
 like, but quite short and 
 thick ; and the neck has on 
 each side a feathery mane 
 "W||P* hanging down. They are 
 
 I I in season with the partridge 
 
 * (which see), and prepared 
 
 in the same way. 
 
 PHAVNS. — Also called big shrimps, though 
 quite differently formed, having a relatively 
 larger head and eyes, with a saw-like beak or 
 crest which bends upwards ; also a sharp back 
 (especially near the tail), flat-sided, and the 
 claws quite small. In season from April to 
 November. Most of them are brought from 
 the south already cooked, and sola by the 
 measure. Prepare, cook, and serve like 
 shrimps. 
 
 PRESERVES. — By far the best utensil for 
 preserving purposes is the porcelain-lined ket- 
 
 Copper Preserving Pan. 
 
 tie ; but the common bell-metal will answer if 
 it is kept scrupulously clean, and scoured with 
 hot vinegar each time it is used. The follow- 
 ing general directions for making preserves 
 apply also to jams, jellies and marmalades : 
 
 1. Let everything used for the purpose be 
 delicately clean ; cans and bottles especially 
 so. 
 
 2. It is best not to place a preserving-kettle 
 flat on the fire, as this renders the preserves 
 [iable to burn to it. In the ordinary kitchen- 
 
 PRESERVES 
 
 range what is called a low fire will answer, and. 
 in other cases some contrivance (as a trivet) 
 which will lift the bottom of the preserving- 
 kettle an inch or two from the coals should be 
 
 used. 
 
 3. Use granulated sugar for nice preserves i 
 brown or moist sugar will affect both the color 
 and the flavor. . 
 
 4. After the sugar is added to them stir the 
 preserves gently at first, and more quickly 
 toward the end, without quitting them until 
 they are done; this precaution will prevent 
 the chance of their being spoiled through 
 burning. 
 
 5. All preserves should be carefully cleansed 
 from the scum as it rises. 
 
 6. Fruit which is to be preserved in syrup 
 must first be blanched or boiled gently, until it 
 is sufficiently softened to absorb the sugar; 
 and a thin syrup must be poured on it at first, ■ 
 or it will shrivel instead of remaining plump, 
 and becoming clear. Thus, if its weight of 
 sugar is to be allowed, and boiled to a syrup 
 with a pint of water to the pound, only half the 
 weight must be taken at first, and this must not 
 be boiled with the water more than fifteen or 
 twenty minutes at the commencement of the 
 process ; a part of the remaining sugar must 
 be added every time the syrup is reboiled, un- 
 less it should be otherwise directed in the re- 
 ceipt. 
 
 •j; Never use tin, iron, or pewter spoons, or 
 skimmers, for preserves, as they will convert 
 the color of red fruit into a dingy purple, and 
 impart, besides, a very unpleasant flavor. 
 
 8. Let fruit for preserving be gathered 
 always in perfectly dry weather, and be free 
 both from the morning and evening dew, and as 
 much so as possible from dust. 
 
 9. Put up preserves in small jars in prefer- 
 ence to large, and when made keep them in a 
 dark, cool closet, which is perfectly i^ry. 
 
 Apples. — Select tart and well-flavored ap- 
 ples ; peel and remove the cores without dividing 
 them, and then parboil the apples. Make a, 
 syrup by adding to the apple-water three-quar- 
 ters of a pound of sugar to every pound of 
 apples ; boil some lemon-peel and juice in the 
 syrup. Put the apples into a preserving-kettle, 
 pour the boiling syrup over them, and let them 
 simmer (not boil, as that breaks the fruit) till 
 they are tender ; turn them gently while cook- 
 ing. Put them into jars, and cover with the 
 boiling syrup. 
 
 Apricots. — Choose the fruit carefully, large 
 and sound, and push out the stones at the stalk 
 end with a piece of wood ; take equal weights 
 of fruit and sugar, half of the latter in powder • 
 to be strewn over the apricots and let remain 
 twenty-four hours. Boil them gently a few 
 minutes, and when cold, repeat the boiling at 
 intervals of four or five hours, till the fruit' be- 
 comes clear and bright. Then take the apricots 
 out, and having made a thick, clear syrup, boil 
 them in it five minutes ; put them in jars, pour 
 on the syrup, and tie over. 
 
 If desired, instead of putting them in jars,. 
 
PRESERVES 
 
 421 
 
 the apricots may be placed on wire drainers and 
 put into a slow oven to dry; when they cease to 
 stick to the fingers if touched, they may be put 
 away in boxes, with white paper between each 
 layer. 
 
 Barberries. — Pick the largest bunches of 
 barberries, and put them with water to make 
 the syrup into a pan, and boil them until tender ; 
 then strain them through a sieve, and to each 
 pint of liquor add one pound and a half of 
 loaf-sugar ; boil and skim, and to each pint of the 
 syrup put half a pound of the fruit in bunches, 
 and boil them gently till bright. When cold 
 put them in jars, pour the syrup over them, and 
 tie down. 
 
 Cherries. — Use French short-stemmed, or 
 Morellas ; stone them and to every pound of 
 fruit allow a pound of granulated sugar. Heat 
 the cherries slowly and stew them half an hour 
 in their own juice, then add the sugar and stew 
 gently until clear, pour them boiling hot into 
 cans taken from hot water and screw down the 
 covers. 
 
 Crab-apples. — To seven pounds of fruit al- 
 low seven pounds of granulated sugar and one 
 quart of hot water. Put the sugar and water in 
 the preserving kettle and leave it over boiling 
 water to dissolve while the fruit is being pre- 
 pared. Rub the crab-apples clean, prick them 
 well with a coarse needle, nip off the remains 
 of the flower, but do not disturb the stem ; 
 place the syrup where it will boil, skim it well, 
 then add the fruit and boil gently until it is so 
 tender that a straw will reach the core. Put it, 
 boiling hot, in cans taken from hot water and 
 screw down the covers at once. A can need 
 not be heated if a silver fork is firs.t placed in 
 it and allowed to remain until the can is filled ; 
 it must be immediately withdrawn, a spoonful 
 of the boiling syrup added and the cover at 
 once made fast. 
 
 Cucumbers. — Pare twenty large and green 
 cucumbers, cut them into pieces, taking out the 
 soft part, and put them into a jar, with salt and 
 • water, and set them in a warm place, to become 
 yellow. Then wash them, and set them, cover- 
 ed with cabbage-leaves, in a pan of water, on 
 the fire ; cover the pan, to keep in the steam, 
 and simmer them till of a fine green color. If 
 requisite, change the water and leaves, and sim- 
 mer them again. Then take them out, and 
 put them into a sieve to cool, and put them into 
 cold water two days, changing the water four 
 times. Make a syrup of four pounds of loaf- 
 sugar and one quart of water, boiling and skim- 
 ming it well ; acid the rinds of four lemons pared 
 thin, with three ounces sliced ginger, and boil 
 all together ten minutes. Remove from the 
 fire, and when eool, put in the cucumbers, and 
 boil them until they are clear. Then put them 
 in glasses or pots, strain the syrup over them, 
 when cool ; and tie over. i 
 
 Damsons. — Pick over the plums carefully., 
 but leave the stems on ; allow a pound of sugar 
 to a pound of fruit ; put'the plums in the pre- 
 serving kettle ; heat slowly; stew until the skins 
 are tender ; add the sugar, let the whole sim- 
 
 mer for ten minutes, then pour into glass cans 
 and cover instantly. 
 
 Figs.— Take ripe figs, with the stems on, and 
 let them stand over night in cold water; then 
 simmer in water enough to cover them, until 
 tender, and spread out upon a sieve to cool. 
 Allow a pound of sugar and a teacupful of cold 
 water for each pound of the fruit ; boil them 
 together until the scum stops rising ; then put 
 in the figs, and simmer ten minutes. Remove 
 from the fire, lift the figs out with' a skimmer 
 and spread them on dishes to cool ; add to the 
 syrup the peel of one lemon and the juice of 
 two, and a little ginger (for three pounds of 
 fruit) and boil it thick; put in the figs 
 again, and boil fifteen minutes ; fill the jars 
 nearly full, pour in the syrup, and when cold 
 tie up. 
 
 (Singer. — Pare green ginger, and throw it 
 into cold water, to keep its color ; boil it tender 
 in three waters, at each change putting the 
 ginger into cold water. For each pound of 
 ginger allow one pound of refined sugar; when 
 cold, drain the ginger, put it into the pan with 
 enough of the syrup to cover it, and let it stand 
 for two days ; then pour the syrup to the re- 
 mainder of the sugar, and boil it for some time ; 
 when cold, pour it upon the ginger again, and 
 set it by for three days ; then boil the syrup 
 again, and pour it hot over the ginger. Pro- 
 ceed thus till you find the. ginger rich and 
 tender, and the syrup highly flavored. If you 
 at first pour on the syrup hot, or if it be too 
 rich, the ginger will shrink and not take the 
 sugar. 
 
 Preseved ginger is now imported, in large 
 quantities, from China and the West Indies; 
 the best is that sold in small bottles. The 
 cheaper sorts, in jars, with covers, are less 
 delicate. 
 
 Gooseberries. — Take full-grown, unripe fruit. 
 Follow the rule for damsons. 
 
 Green-gages. — I. Prick them all over with a 
 pin, then put them in scalding water, let them 
 simmer a few minutes, and strain them ; take 
 their weight in sugar, put it into a preserving- 
 kettle with a quarter of its bulk of water, let it 
 boil well, and skim very clear ; put in the plums, 
 let them boil up once, take them off, and set 
 them aside till next day ; then take them out 
 one by one from the syrup, boil it, and skim 
 again ; put in the plums and let them boil very 
 gently for twenty minutes ; take them off as be- 
 fore, and let them stand till cold ; then put them 
 into jars and tie up close. 
 
 H. Gather the largest gages, free from 
 specks, and just before ripe. Lay in the pan 
 vine-leaves, and then the fruit in layers, with 
 leaves between, and covering them, fill up 
 with water, and set it to get hot on a moderate 
 fire ; skim thern and put the fruit in a sieve to 
 cool; then peel them and put them again into 
 the water, with fresh leaves, and boil them 
 three minutes, keeping in the steam; set 
 them at a moderate distance from the fire, six 
 or seven hours, until they become green ; then 
 put them in a sieve to drain, and bbil them up 
 
422 
 
 PRESERVES 
 
 in a clear syrup once a day for three successive 
 days. Take the gages out, put them in glasses 
 or jars, pour over them the syrup when nearly 
 cold ; and tie down. 
 
 Groseilles. — Cut the stalks and tops from a 
 gallon or more of ripe gooseberries, put them 
 into a large preserving-kettle, and boil them for 
 ten minutes in enough water to cover them, 
 stirring often with a wooden spoon ; then pass 
 both the juice and pulp through a fine sieve, and 
 to every three pounds weight of these add half 
 a pint of raspberry "juice, and boil the whole 
 briskly for three-quarters of an hour; draw the 
 kettle aside, and stir in two pounds of sugar ; 
 when it has dissolved, renew the boiling for 
 fifteen minutes longer. 
 
 Melon (Citron). — Remove the soft pulp ; cut 
 according to fancy ; pare smoothly and boil 
 until tender, with an ounce of alum to four 
 quarts of water. Allow a pound of sugar and 
 two fresh lemons to every pound of melon. Cut 
 the lemon rind in thin strips or in leaves and 
 boil until tender. Make the syrup, allowing 
 half a pint of water and,the juice of the lemons 
 to a pound of sugar. When boiling and well 
 skimmed add the melon and the rind of the 
 lemon ; cook until clear. Put it boiling-hot into 
 air-tight cans. (See Watermelon.) 
 
 Mixed. — I. Take two pounds of clear red 
 gooseberry juice and boil it for three-quarters of 
 an hour; add one pound of very ripe green-gages, 
 weighed after they have been pared and stoned ; 
 then stir to them a pound and a half of sugar, 
 and boil again for twenty minutes. If the 
 quantity be much increased, the time of boil- 
 ing must be so likewise ; this had better be 
 done before the sugar is added. 
 
 n. Take raspberries, red currants, and white 
 currants, in any proportion that may be con- 
 venient, or gooseberries and black currants in 
 equal quantities ; heat them together carefully, 
 and stew them slowly for twenty minutes or 
 half an hour, according to their weight ; then 
 for each pound of fruit add three quarters of a 
 pound of common moist sugar, dried and heated 
 before the fire ; boil five minutes longer, and 
 then put in jars. 
 
 Oranges.— Put the oranges into water and 
 boil till a straw will penetrate the rind easily ; 
 allow three-quarters of a pound of sugar and 
 not quite half a pint of water for each pound of 
 fruit, and make a syrup of them; take the 
 oranges from the water in which they were 
 boiled, pour the hot syrup over them, and let 
 them stand in it till next day ; then boil them 
 in the syrup till it is thick and clear ; put them 
 in jars, and strain the syrup over them. 
 
 Orange-peel. — Allow a pound of sugar for a 
 pound of fruit ; peel the oranges carefully, and 
 cut the peel into narrow strips ; .boil it till 
 tender, changing the water twice, adding hot 
 water each time ; squeeze the oranges thorough- 
 ly, strain the juice, and add it to the sugar, 
 which put on to boil ; when it is heatea to 
 the boiling-point, put in the peel and boil 
 twenty minutes ; put into jars and pour the 
 syrup over it. 
 
 Preserve lemon-peel in the same way, allow- 
 ing a pound and a quarter of sugar to a pound 
 of fruit. 
 
 Peaches. — I. Pare carefully large white 
 Clingltones and remove the stones ; boil till 
 tender in a thin syrup made of one-third of a 
 pound of sugar to a pound of fruit ; put them in 
 a bowl, pour the syrup over them, and let them 
 Stand two days in a cool, dry place ; then make 
 a rich syrup, allowing three-quarters of a pound 
 of sugar to a pound of the fruit; drain the 
 peaches from the first syrup, put them into the 
 rich syrup, and boil them until they are clear. 
 Fill the jars about three-quarters full of the 
 peaches and fill up with the syrup. ■ 
 
 II. Select the largest and freshest fruit ; not 
 too ripe ; rub off the down with a piece of old 
 linen, and divide the skin at the seam with a 
 penknife. Put them into a jar of French brandy 
 and tie them down for eight or nine days, then 
 take out the fruit and boilit in a fine clear syrup 
 until very bright, when put it into glasses, pour 
 the syrup over it, and cover closely; 
 
 Fears. — Allow three-quarters of a pound of 
 sugar to a pound of firm, ripe fruit ; halve it and 
 avoid the stem, core, pare and boil in clear water 
 until tender ; drop the fruit into a rich boiling 
 syrup made with the sugar and a little of the 
 water in which the pears were boiled; when 
 clear, put the fruit in glass cans, leaving them 
 in boiling water while the syrup boils, until thick- 
 ened ; then fill the cans and cover at once. 
 
 Pine-apples.— I. Select those that are ripe 
 and perfectly fresh ; pare and cut, shred from 
 the core with a silver fork, in large or small 
 pieces to suit the taste ; allow a pound of gran- ' 
 ulated sugar to every pound of fruit ; heat the 
 pine-apple slowly and let it stew in its own juice 
 until perfectly tender ; add the sugar and let it 
 simmer five minutes ; put the fruit in glass cans, 
 and leave them in boiling water while the syrup 
 is thickened by rapid boiling ; drain the thin 
 syrup from the cans, fill them with the thick 
 boiling syrup, and close at once. 
 
 II. After paring off all the rind, grate the 
 pine-apples ; allow a pound of sugar to a pound 
 of the pulp ; and boil together gently for half 
 an hour. This is excellent. 
 
 Pine-apples fresh for Christmas. — Select 
 large, fresh and ripe pine-apples, pare them 
 carefully, removing every eye ; shred from 
 the core with a silver fork; allow a pound 
 and a quarter of granulated sugar to every 
 pound of fruit ; put them in layers in a large 
 bowl, stirring occasionally to dissolve the sugar; 
 then put it in glass cans, and screw down the 
 covers as tightly as possible. 
 
 Plums (Egg). — Pour boiling water on them, 
 let them stand five minutes, and then peel 
 them so carefully as not to break the fruit; 
 make a syrup with a pound of sugar and not 
 quite half a pint of water to a pound of fruit ; 
 boil the plums in it till clear and tender, then 
 remove them and lay them on a dish to cool ; 
 when cool put them in jars, pour the hot syrup 
 over them, and tie up closely. 
 
 Plums, (Purple).— Make a rich syrup, allow- 
 
PRESERVES 
 
 PRIMROSE 
 
 423 
 
 ing a pound of sugar and not quite half a pint 
 of water to a pound of the plums ; boil the 
 plums in it slowly until the skins begin to crack ; 
 put them into jars, and pour the syrup over 
 them. In three days boil a second time gently, 
 and then tie them up. 
 
 Plums {White or Green). — Preserve as di- 
 rected for egg plums. Or they can be preserv- 
 ed with the sldns on by pricking them. 
 
 Prunes. — Pour enough boiling water on them 
 to cover them, add a lemon cut in small pieces, 
 and set them where they will keep hot ; when 
 swelled out to nearly the original size, put to 
 each pound of the prunes half a pound of 
 brown sugar, and a stick of cinnamon, or a tea- 
 spoonful of ground cloves ; if there is not 
 enough water to cover the prunes, etc., add , 
 more, and stew them in the syrup a quarter of 
 an hour. Add, when taken from the fire, a wine-' 
 glassful of wine to every three pounds of the 
 prunes, and put them into jars. 
 • Quinces. — I. Peel them, carefully taking 
 out the parts that are knotty and defective ; cut 
 them into quarters, or into round slices ; put 
 them into a preserving-pan, and cover them 
 with the parings and a little water; cover them, 
 and boil them till tender. Take out the quinces 
 and strain the liquor through a bag. To every 
 pint of liquor allow a pound of loaf sugar ; boil 
 the juice and sugar togerner, about ten minutes, 
 skimming it well; then put in the quinces, and 
 boil them gently twenty minutes. When the 
 sugar seems to have completely penetrated 
 them, take them out, put them into jars, pour 
 the boiling syrup over them and cover immedi- 
 ately. 
 
 II. {Whole.) — Wash the quinces and steam 
 them until .they can be pierced tp the core with 
 a straw ; when cold, core and pare them as 
 smoothly as possible. To every pound of fruit 
 allow a pound of granulated sugar, made into a 
 syrup with half a pint of boiling water : boil and 
 skim the syrup, lay the fruit in it, cover the ket- 
 tle and boil for ten minutes ; remove the cover 
 and if the fruit is not clear leave it to simmer 
 uncovered until it becomes so. Put it hot in 
 jars and cover immediately with bladder. It is 
 a great inconvenience that none of the glass 
 fruit cans are made large enough to admit whole 
 quinces, large pears or peaches. Paper dipped, 
 in the white of egg makes an air-tight covering, 
 but it is very frail. 
 
 Strawberries. — Take equal weights of the 
 fruit and loaf-sugar ; lay the strawberries in a 
 large dish, and sprinkle half the sugar, in fine 
 powder, over ; shake the dish, that the sugar 
 may touch the under side of the fruit. Next 
 day make a thin syrup of the remainder of 
 the sugar, using instead of water, one pint of 
 red currant-juice to every pound, of strawber- 
 ries ; in this simmer them until sufficiently jel- 
 lied. 
 
 Or, put the fruit and sugar together into a 
 
 . preserving kettle ; set it over a slow fire until 
 
 the sugar melts, and then boil slowly until rich 
 
 and clear ; ta!:e out the fruit with a perforated 
 
 skimmer and put it into jars, filling them about 
 
 three-quarters full ; boil the syrup five minutes 
 longer, pour it scalding hot on the fruit, and 
 seal up at once. 
 
 Tomatoes (Green). — Take three pounds of 
 small green tomatoes, and pour enough cold 
 water on them to cover them ; add the juice and 
 rind of two lemons (pare the rind thin so as to 
 get none of the white part), a few peach leaves, 
 and half an ounce of powdered ginger (tied up 
 in bags). Boil the whole together gently for 
 % of an hour, strain the liquor, and put to it a 
 pound and a half of white sugar to a pound of 
 the tomatoes — four and a half pounds in all ; 
 put in the tomatoes and boil gently till the syr- 
 up appears to have penetrated them. In the 
 course of a week turn the syrup from them, 
 heat it scalding hot, and turn it on the tomatoes. 
 Tomatoes preservedin this manner resemble 
 West India sweetmeats. 
 
 Tomatoes (Ripe). — Procure, three pounds 
 of round yellow tomatoes, and peel them : add 
 three pounds of sugar, and let them stand to- 
 gether till next day : then drain off the syrup, 
 boil it till the scum' ceases to rise, put in the 
 tomatoes and bbil them slowly twenty minutes; 
 take them out with a perforated skimmer, and 
 lay them on a dish ; boil the syrup until it thick- 
 ens, adding at the same minute the juice of a 
 large lemon ; put the tomatoes into jars, and 
 pour the hot syrup over them. Cover at once. 
 
 Watermelon rind. — This as usually pre- 
 served, is not only very troublesome to make, 
 but is insipid to the taste, and far from whole- 
 some ; but the following receipt can be recom- 
 mended : — Take the rind of a melon not quite 
 ripe, and cut it into moderate-sized pieces ; pare 
 off the outside "skin," put it into a pan and 
 cover it with' salt water for three days, changing 
 the water every day; then put it into clean 
 water for three days, changing the water twice. 
 Then make a thin syrup (a pound of sugar to a 
 pint of water), and, boil the melon in it fifteen 
 minutes a day for three days. Next, make a 
 rich syrup (a pound of sugar to not quite half 
 a pint of water), add the juice and rinds (the 
 latter cut into narrow strips and boiled tender) 
 of one or more lemons according to the quanti- 
 ty of melon,, and enough of the best white gin- 
 ger to make the syrup strong of it ; boil this till 
 the syrup begins to thicken, and when cold, 
 pour it on the melon. This will keep a long time 
 and be better the second year than the first. 
 
 PRIMROSE. — An early flowering plant, 
 closely allied to the Cowslip. There are many 
 varieties, as the white, the red, the yellow-flow- 
 ered, etc. The Evening Primrose, which is 
 the favorite, has odorous yellow flowers, which 
 ■open in the evening; it grows wild in many 
 parts of the United States, and all the species 
 are very easily cultivated, all that is required 
 being to sow the seeds in any good garden soil 
 early in the spring. 
 
 The Chinese Primrose, of which there are 
 single and- double varieties, with white, red, 
 rosy, lilac, striped, and mottled flowers, is an 
 excellent plant for house culture. Sow the 
 seed in July in a soil composed of one part 
 
424 
 
 PRTNCESSE DRESS 
 
 peat, and one part sand. Be sure that the 
 pots are well drained, and never keep the plants 
 very wet. By January the plants will bloom, 
 but they must not be allowed to over-bloom, as 
 they are apt to do. After their blooming period 
 is over, and when the weather has become quite 
 warm, set them out of doors, but do not allow 
 them to bloom in the summer. Let them grow 
 till autumn, then repot in soil made as before ; 
 and by Christmas they will begin to bloom, af- 
 fording a succession of flowers till spring. 
 
 PRINCESSE DRESS. — This garment, 
 called also the Empire, and the Duchesse dress, 
 is made with waist and skirt of one piece, and 
 resembles the pattern of the basque, with this 
 difference only, that the fronts are cut in three 
 pieces each, and each part cut entirely separate. 
 
 Having taken a length of paper sufficient to 
 extend from the neck to the bottom of the skirt, 
 the length to the waist is indicated by drawing 
 a horizontal line, and the rest of the paper 
 folded under. We then design the outlines of 
 a plain waist (See Waist). Next, taking a sixth 
 of the waist measure ( VI.)* we lay it along the 
 waist line beginning at the seam under the arm, 
 and mark the other end. Then take half of 
 this, or -fa of the entire waist measure and lay 
 it upon the waist line, beginning at the front, 
 and mark the point where it ends. We then 
 draw a vertical line from the middle of the 
 shoulder seam to the point first marked on the 
 waist line ; and from the point last marked on 
 the waist line, a curving line, similar to the 
 front outline of a dart, to meet the vertical line 
 about midway of its height. We then cut, fol- 
 lowing these lines, and thus divide the front 
 
 into two pieces, cutting away a space equiva- 
 lent to what in the plain waist is taken up for 
 darts, and the same rule that determines the 
 height of darts for persons of stouter figure 
 than the average, decides here whether the 
 curved line shall meet the vertical midway of 
 the latter, or a little lower than that. The por- 
 
 ' Fig. i. 
 
 •See Cutting and FiTTiJJO. 
 
 Fig. 2. 
 
 tion of the waist towards the arm is now cu 
 into two, as shown in Fig. I, for the .purpose 
 of obtaining sufficient fullness in the skirt. 
 
 Fig. 3. 
 
PRINCESSE DRESS 
 
 PROMISSORY NOTE 
 
 425 
 
 Upon the paper, when unfolded, we are able 
 only to draw the first part, I, oi the garment 
 in full. The pattern requires to be pieced at 
 the dotted line a a, for the second and third 
 part. That the size and shape of these two 
 parts may be perfectly clear we give the pattern 
 of each in full after being pieced. Figs. 2, 3. 
 
 In cutting the back, we proceed as for a 
 basque ; frequently, however, we cut the middle 
 of the back in two pieces as shown in figure 4, 
 so that the skirt can be cut with a bias seam in the 
 
 Fig. 4- 
 
 middle, which gives it a more graceful sweep. 
 By widening the piece added at the waist, extra 
 
 Fig. s 
 
 fullness can be obtained which may be laid over 
 in a large, double plait, also a very graceful 
 effect ; and for the Watteau plait, sometimes so 
 much in favor, it is only necessary to widen the 
 back from the neck and lay the material over 
 in a large fold. 
 
 In cutting the dress we allow a lining only 
 for the waist and a few inches below. The 
 various parts are put together in the same way 
 as those composing the basque (see WAIST), 
 and in the order represented in Fig. 5. 
 
 This pattern may be used for a dressing- 
 gown or wrapper : in which case it requires to 
 be made looser in the waist, all the other meas- 
 ures remaining the same. 
 
 PRIVET. — The Privet or Prim is one of the 
 most desirable of the garden-shrubs ; its foliage 
 is attractive, and its small clusters of white 
 flowers add much to its beauty. It will thrive 
 in any good garden-soil, and when once planted 
 requires but little attention, blooming for years 
 in the same spot. Its foliage and flowers, how- 
 ever, will be more luxuriant if it is treated to a 
 few shovelfuls of compost yearly. If this com- 
 post be given in the autumn it acts as a protec- 
 tion from the frost, and can be dug in around 
 the roots early in the spring. It is better to 
 plant shrubs in the autumn rather than in the 
 spring; but if planted in the sprirg mulch some 
 stable-litter around the roots or a few inches of 
 hay. This will keep them from drying up dur- 
 ing the heat of summer. 
 
 PROMISSORY' NOTE. — A promissory 
 note is defined to be a written promise, by one 
 person to another, for the payment of money at 
 a specified time, absolutely and at all events. 
 The following is a common form : 
 
 " $525 W\r New York, May 1, 1876. 
 
 " Sixty days after date, for- value received, I 
 " promise to pay John Doe, or order, five 
 " hundred and twenty-five ^ dollars, at 
 " the National Park Bank. 
 
 "Richard Roe." 
 
 The person making the note is called the 
 maker, and the one to whom, or to whose 
 order it is payable, is called the payee. 
 
 It is customary to insert the words "value 
 received," although it is unnecessary. 
 
 Business men usually make their notes 
 payable at some specified place, as at the bank 
 where they transact their business, or at their 
 store or warehouse. 
 
 A promise to pay to the payee or order, as in 
 the above form, or to the payee or bearer, ren- 
 ders a note negotiable. Where payable to order, 
 as in the above form, it is transferred by en- 
 dorsement (the writing his name upon the back 
 by the payee) and delivery — where payable to 
 bearer, by delivery only. Where a note is pay- 
 able toorder, and the payee endorses it by sim- 
 ply writing his name upon the back of it, it is 
 called a blank endorsement, and the note there- 
 by becomes payable to bearer, and may be 
 afterwards transferred by delivery only. But 
 instead of writing only his name upon the back 
 
426 
 
 PROMISSORY NOTE 
 
 PRUSSIC ACID 
 
 of the note, the payee may direct to whose Order 
 the note shall be payable by writing the words, 
 " Pay to the order of ■ " over his signa- 
 ture on the back of the note, which is called 
 a special endorsement. The person to whom 
 a note is transferred by endorsement is called 
 the endorsee, and the person transferring, the 
 endorser. Any person in possession of a 
 note, and entitled to receive payment of it, is 
 called the holder. 
 
 The endorsee can endorse to a second en- 
 dorsee, and so on indefinitely. 
 
 Days of Grace. — A note payable on a cer- 
 tain day or a certain time after date, is entitled 
 to three days of grace, so called, and becomes 
 due and payable three days after the day 
 specified in the note. If the last of the three 
 days of grace happens to be a Sunday 
 or legal holiday, the note is payable on the day 
 preceding. A note payable on demand is not 
 allowed days of grace, but becomes due and 
 payable on the day demand is made. 
 
 Demand and Notice of Non-Payment. — 
 When a note is payable at a bank if must be 
 presented for payment during banking - hours 
 — in other cases it should be presented during 
 business hours, or during any time of the day 
 when the person who is to pay may reasonably 
 be expected to be found at his residence or 
 place of business. 
 
 If a note due and payable is not paid on 
 presentment, it is incumbent on the holder to 
 give notice of that fact to the endorsers and 
 maker. It is not necessary that the notice 
 should be in writing, although this is usual, nor 
 is any particular form necessary. The party 
 liable must be given a correct description of 
 the note, and notified of its non-payment, and 
 that the holder looks to him to pay it. 
 
 The notice of non-payment must be given 
 within a reasonable time, in order to charge 
 the endorser, and this is now considered to be 
 not later than the first post upon the day after 
 the note was due and payable. 
 
 Endorsement. — An endorsement is an im- 
 plied contract that the endorser is the bona fide 
 owner, that all names before his, of maker 
 and endorsers, are genuine, that the note shall 
 be duly paid,. and if not, that the endorser will, 
 on due presentment and notice of non-payment, 
 pay it himself. When, however, the words 
 " without recourse " are added to the endorse- 
 ment, the above contract does not arise, and 
 the endorser is not liable. When a note is 
 made or becomes payable to bearer, and is 
 transferred by delivery only, without endorse- 
 ment, the person transferring does not become 
 liable upon the note. 
 
 Overdue Note?. — Where a note is taken 
 bonafide in the regular course of business be- 
 fore it falls due, the holder in a suit upon it 
 can shut out almost every equitable defence ; 
 but when taken after it is due, it is subject in 
 the hands of the holder to all the infirmities 
 attaching to it while in the hands of the payee, 
 and before it was negotiated, and the maker 
 may avail himself of any defence (want of con- 
 
 sideration, for example), which he might have 
 made in a suit by the payee. In this connec- 
 tion it should be stated that notes payable 
 on demand become overdue after the lapse of 
 a reasonable time, although no demand is 
 made. What is a reasonable time, depends 
 upon the circumstances of each particular case. 
 Protest. — A protest is defined to be " A nota- 
 " rial act, made for want of payment of a promis- 
 " sory note, or want of acceptance or payment 
 " of a bill of exchange, by a notary public, in 
 " which it is declared that all parties to such 
 " instruments will be held responsible to the 
 " holder." Strictly, protest is only required of 
 foreign bills of exchange and is not necessary 
 in case of promissory notes or inland bills. It 
 is now the common practice, however, to pro- 
 test notes and inland bills, and have the notices 
 of non-payment sent by the notary making the 
 protest. This is' a convenient way, as notaries 
 keep a record of the instruments protested and 
 notices sent, which renders it easy to prove 
 demand and notice, if a suit is afterwards 
 brought. 
 
 PROUD FLESH.— A term applied to the 
 granulations of a wound or an ulcer when heal- 
 ing by suppuration. Its formation is a perfectly 
 healthy process, being in fact one of the stages 
 of healing, and need excite no apprehension. 
 If it ceases to throw off pus, however, and 
 turns bluish, it is possible that mortification 
 may be indicated, and it is best to consult a 
 physician concerning, it with as little delay as 
 possible. 
 
 PRUNES. — These are a foreign variety of 
 the plum, dried or preserved. There is a great 
 difference in quality. Those from Turkey are 
 generally the best, but are very seldom seen in 
 our market. The best we are apt to get come 
 from the south of France, and perhaps the 
 very best among them are those known as the 
 Yquem. If they arrive fresh and welj pre- 
 served, any of them are good ; but if they be« 
 come heated on the passage, they "sweat," 
 and are candied, which gives them a whitish 
 appearance and impairs their quality. The best 
 are put up in glass jars, boxes, and other small 
 packages ; those which come in baskets or 
 casks are usually inferior. Prunes are very 
 wholesome, and have the effect of a gentle 
 laxative ; on this account they are useful to 
 those who suffer from constipation. They are 
 also used in the preparation of certain dishes. 
 {See Preserves.) Fresh prunes arrive from 
 December to May. 
 
 PRUSSIC ACID— (Technically called hy- 
 drocyanic acid.) — Poison. Symptoms : Re- 
 duced respiration, the patient breathing but 
 about once in ten seconds. Treatpient :. Arti-. 
 ficial respiration. (See Drowning.) 
 
 If the dose be of the undiluted acid, death 
 usually occurs so speedily that there is no time 
 for remedies ; sometimes ammonia is tried with 
 a view to remove the prostration, but as a rule 
 with small effect. If the dose be of diluted 
 acid, and time permits, send to the druggist's 
 for a dose of hydrated oxide of iron. 
 
PUDDINGS 
 
 427 
 
 This is one of the most virulent poisons 
 Vnown, an almost inappreciable quantity laid on 
 the tongue being sufficient to produce death; 
 but, like most poisons, when employed in very 
 minute quantities, it is a useful medicine. 
 Greatly diluted prussic acid reduces sensibility 
 of the skin, so if there is much pain or itch- 
 ing in the part such an application often does 
 good. In skin diseases, when there is much 
 itching, and the skin is not broken, there can 
 be no better application than a very weak solu- 
 tion of prussic acid ; for this purpose add half 
 a dram (fluid) to six ounces water. * Moderate 
 doses allay irritability of the stomach, and 
 are frequently used in all painful affections of 
 that organ, in ulcers, cancers, and especially 
 in neuralgia. It is also used with advantage 
 in certain chest affections, in whooping-cough, 
 and in functional or other diseases of the 
 heart. It should never be used, however, ex- 
 cept under medical advice, and then with very 
 great caution. 
 
 FCTDDIN3S.— All the ingredients for pud- 
 dings should be fresh and of good quality ; the 
 slightest degree of mustiness or taint in any 
 one of the articles of which they are composed 
 will spoil all that are combined with it. The 
 perfect sweetness of suet and milk should be 
 especially attended to before they are mixed in 
 a pudding, as nothing is more offensive than 
 the first when it is over-kept, nor worse in its 
 effect than the curdling of the milk, which is 
 the certain result of its being in the slightest 
 degree sour. 
 
 Currants should be cleaned, and raisins stoned 
 with exceeding care ; almonds and spices very 
 finely pounded, and the rinds of oranges or 
 lemons rasped or grated lightly off (the white 
 part of the skin having no flavor), when they 
 are used for this, or for any other class of 
 dishes ; if pared, they should be cut as thin as 
 possible. 
 
 Batter is much lighter when boiled in a cloth, 
 and allowed full room to swell, than when con- 
 fined in a mould ; it should be well beaten the in- 
 stant before it is poured into the cloth and put in- 
 to the water immediately after it is securely tied. 
 The cloth should be moist and thickly floured, 
 and the pudding should be sent to table as ex- 
 
 Pudding Mould. 
 
 peditiously as possible after it is done, as it will 
 quickly become heavy. This applies equally to 
 all puddings made with paste, which are ren- 
 dered uneatable by any delay in serving them 
 after they are ready ; they should be opened a 
 little at the top as soon as they are taken from 
 
 the boiler or stew-pan to permit the escape of 
 the steam from within. 
 
 Plum-guddings which it is customary to boil 
 in moulds, are both lighter and less dry when 
 closely tied in stout cloths well buttered and 
 floured, especially when they are made in part 
 with bread ; but when this is done care should 
 be taken not to allow them to burn to the bot- 
 tom of the pan in which they are cooked ; and 
 it is a good plan to lay a plate or dish under 
 them, by way of precaution against this mis- 
 chance ; it will not then so much matter whether 
 they be kept floating or not. 
 
 A very little salt improves all sweet puddings, 
 by taking off the insipidity, and bringing out the 
 full flavor of the other ingredients, , but its 
 presence should not be in the slightest degree 
 perceptible. When brandy, wine, or lemon- 
 juice is added to them it should be stirred in 
 briskly, and by degrees, quite at last, as it 
 would be likely otherwise to curdle the milk or 
 
 eggs- 
 Many persons prefer their puddings steamed ; 
 but when this is not done, they should be 
 dropped into plenty of boiling water, and be 
 kept well covered with it until they are ready 
 to serve ; and the boiling should never be al- 
 lowed to cease for an instant, for they soon be- 
 come heavy if it be interrupted. 
 
 Pudding and dumpling cloths should not only 
 be laid into plenty of water as soon as they are 
 taken off, and well washed afterwards, but it is 
 essential to their perfect sweetness that they 
 should be well and quickly dried (in the open 
 air if possible), then folded and kept in a clean 
 drawer. 
 
 When a baked pudding is sufficiently browned 
 on the surface (that is, of a fine amber-color all 
 over) before it is baked through, a sheet of 
 
 Baked Pudding Mould. 
 
 writing-paper should be laid over it, but not be- 
 fore it is set. When quite firm in the centre 
 it is done. 
 
 All Duddings which are solid enough to al- 
 low of it should be turned on to a hot dish from 
 the one in which they are baked, and strewed 
 with sifted sugar before being served. 
 
 Minute directions for the preparation and 
 management of each particular pudding will 
 be found in the recipe for it. 
 
 To Mix Batter for Puddinga. — Put the 
 flour and salt into a bowl and stir them together ) 
 whip the eggs thoroughly, strain them through 
 a fine hair sieve, and ada them very gradually 
 to the flour ; beat it well and lightly with the 
 
428 
 
 PUDDINGS 
 
 back of a wooden spoon, and after the eggs are 
 mixed well, thin the batter with milk to the 
 proper consistence. The whites of.the eggs 
 beaten separately to a solid froth, and stirred 
 gently into the mixture the instant before it is 
 tied up for boiling, or put into the baking-oven, 
 will render it remarkably light. When fruit is 
 added to the batter, it must be made thicker 
 than when it is served plain, or it will sink to 
 the bottom of the pudding. Batter should 
 never stick to the knife when the pudding is 
 served ; it will do this both when a sufficient 
 number of eggs are not mixed with it, and when 
 it is not cooked enough. About four eggs to 
 the half pound of flour will make it firm enough. 
 Sauces for Puddings. — The following com- 
 prise some of the best fo'r sweet puddings : 
 
 I. (Brandy Sauce.) — Place on the fire two 
 ounces of sugar and onetablespoonful brandy; 
 stir with a wooden spoon until of a ; rich, dark 
 brown ; then add one half pint of water, six 
 ounces sugar, one thinly pared lemon rind, four 
 cloves, one inch of stick cinnamon, and one 
 teaspoonful cornstarch dissolved in a little cold 
 water ; boil fifteen minutes, strain, add one gill 
 of brandy, and serve. 
 
 II. (Cream Sauce.) — Heat a pint of cream 
 slowly in a vessel set in a sauce-pan of boiling 
 water ; let it just reach the boiling-point, with- 
 out boiling ; remove it from the fire, and add 
 four tablespoonfuls of powdered sugar and the 
 whites of two eggs beaten to a froth ; mix well, 
 and flavor with a teaspoonful of nutmeg, and a 
 teaspoonful of vanilla. Set the bowl in hot 
 water till the pudding is served. 
 
 III. (German Sauce.)— Boil together one half 
 pint of milk, one half pint of cream, the very 
 thinly pared rind of half a lemon, one inch stick 
 cinnamon, six cloves, one quarter inch vanilla, 
 bean, and a teaspoonful of dissolved cornstarch, 
 until the sauce is very strongly flavored. 
 Strain and pour it slowly on the yolks of four 
 eggs well beaten with five ounces of sugar 
 and a pinch of salt. Return it to the fire, 
 placed in a larger stew-pan containing'boiling 
 water. Whisk the sauce well until nearly the 
 boiling-point is reached ; when it should have 
 the appearance of a thick cream highly frothed, 
 and when about to serve add two tablespoon- 
 fuls white rum, and send to table at once. 
 
 IV. (Another German Sauce.)— Dissolve in 
 half a pint of sherry or of Madeira, from three 
 to four ounces of fine sugar, but do not allow 
 the wine to boil ; stir it hot to the well-beaten 
 yolks of six fresh eggs, and mill the sauce over 
 a gentle fire until it is well thickened and highly 
 frothed ; pour it over a plum, or any other kind 
 of sweet boiled pudding, of which it much im- 
 proves the appearance. Half the quantity will 
 be sufficient for one of moderate size. This is 
 a delicious sauce for any rich pudding. 
 
 V. (Hard Sauce.)— Work one and a half tea- 
 cupfuls of powdered sugar into half ateacupful 
 of butter, and beat them white ; add a wine- 
 glassful of sherry or any white wine, the juice 
 of half a lemon, and spice to taste. Keep cold. 
 
 VL (Lemon Sauce.)— Beat a heaping teacup- 
 
 ful of powdered sugar and half a teacupful of 
 butter to a light cream ; add an egg, well beaten, 
 the juice and half the rind (grated) of a lemon, 
 and a teaspoonful of nutmeg, or nutmeg and 
 mace mixed ; beat hard for several minutes, 
 and add (a spoonful at a time) three tablespoon- 
 fuls of boiling water. Put the bowl into a sauce- 
 pan of boiling water, and heat the sauce very 
 hot, but do not let it boil. Stir constantly. 
 
 VII. (Liquid Sauce.) — Boil I pint water, 6 oz 
 sugar, i oz cornstarch, dissolved in cold water; 
 2 cloves, a small piece of whole ginger, I blade 
 of mace, for IS minutes. Strain, add prepared 
 cochineal to pink it, 8 drops of essence of bitter 
 almonds, and a glass of brandy. 
 
 VIII. (Pineapple Sauce.) — Pare a nice ripe 
 pineapple and grate enough of it to make the 
 quantity of sauce required ; add a very little 
 water, and simmer • it quite tender ; then mix 
 with it, by degrees, from half to three quarters 
 of its weight in sugar, give it five minutes more 
 of gentle boiling, and pour it over the pudding. 
 
 IX. (Rexford Sauce.)— Dissolve half an ounce 
 of cornstarch in a little cold water, add two 
 gills of boiling water, with eight ounces brown 
 sugar, boil ten minutes ; remove from the fire, 
 add two gills of good, strong cider, \ cup apple 
 sauce, the yolk of an egg, and 2 oz butter. 
 
 X. (Vanilla Sauce.)— Put half a pint of 
 milk to heat over boiling water; when scalding 
 hot, add the yolks of two eggs well beaten with 
 half a pint of powdered sugar, and stir until as 
 thick as boiled custard. Set it aside, and when 
 cool flavor highly with extract of vanilla ; just 
 before serving whisk the whites to a stiff froth 
 and beat them very gently in the sauce. 
 
 XI. (Sherry Wine Sauce.) — Proceed as for 
 brandy sauce, substituting sherry for brandy. 
 
 XII. (Port Wine Sauce.) — Proceed as for 
 brandy sauce, substituting port for brandy. 
 
 . XIII. (Sauce Duchesse.) — Dissolve 2 ozs of 
 finely grated chocolate in i wineglass j>{ cog- 
 nac, then add gradually i-j- pints of cream in 
 which i a vanilla bean has been boiled, beat 
 in the yolks of 2 eggs, make scalding hot, strain. 
 
 XIV. (Sauce au Quatre Fruitg.) — Pare very 
 thinly the rind of I lemon, and I orange, then 
 strip off every bit of white skin, remove the 
 pips of each, and then cut into small dice. 
 Peel and core 3 apples, and also cut in dice, 
 add a cupful of sultana raisins, and 1 oz of cit- 
 ron cut very small. Make a spice sauce (No. 
 15), strain, add to the apple as soon as tender, 
 add the rest of the fruit, with i of each lemon 
 and orange cut in small strips. Serve hot. 
 
 XV. (Spice Sauce.) — Place on the fire i-£ pts 
 water, 10 ozs sugar, 8 cloves, 2 blades mace, 1 
 nutmeg, 2 inches cinnamon, a small piece of 
 root ginger, and -J teaspoonful caraway seeds ; 
 simmer gently half an hour, strain, and serve. 
 
 Albert Pudding, (Boiled.)— Take .--Butter, 
 powdered sugar, flour, stoned raisins, each % 
 lb ; eggs, 5. 
 
 Beat the butter and sugar to a cream, and 
 add first the yolks and then the whites of the 
 eggs beaten separately ; then strew lightly in 
 the flour, dried and sifted, and last of all the 
 
PUDDINGS 
 
 429 
 
 raisins, weighed after they are stoned. Put 
 these ingredients, perfectly mixed, into a well- 
 buttered mould, or floured cloth; and boil for 
 three hours. Serve it with a rich sauce. A 
 little powdered mace, or the grated rind of a 
 small lemon will vary the flavor of this very ex- 
 cellent pudding : when a mould is used, slices 
 of candied peel should be laid rather thickly 
 over it after it is buttered. 
 
 Almond Pudding (Baked). — Take .--Bread 
 crumbs, 2 oz ; cream, 1 pint : pounded almonds 
 )i lb : bitter almonds 6 ; yolks of 7, whites of 
 3 eggs ; sugar, 6 oz ; butter, 4 oz : brandy, 1 
 wineglassfuT, or £ glass of noyeau. 
 
 Bring the cream to the boiling point, pour it 
 over the bread-crumbs and let them stand till 
 nearly cold : then mix in very gradually the 
 sweet and bitter almonds pounded to the 
 smoothest paste with a little orange-flower water 
 (or a few drops of plain water will answer); 
 stir to them by degrees the yolks and then the 
 whites of the eggs, the sugar (sifted), and the 
 butter ; turn the mixture into a very clean stew- 
 pan, and stir it without ceasing over a slow fire 
 until it becomes thick, but on no account allow 
 it to boil. When it is tolerably cold, add the 
 brandy or noyeau, pour the -pudding into a- dish 
 lined with a very thin puff-paste, and bake it 
 half an hour in a moderate oven. 
 
 Apple Pudding (Baked). — Take /-Apples, I 
 lb ; sugar, 6 oz ; wine, 1 wineglassful ; butter, 3 
 oz : lemon, juice and rind of I ; eggs, 5 ; flour, 
 1 dessertspoonful. 
 
 Select good cooking apples, pare and core 
 them and weigh out a pound ; stew them to a 
 perfectly smooth marmalade with six ounces of 
 sugar and a wineglassful of wine ; stir them 
 often that they may not stick to the pan. Mix 
 with them, while they are still quite hot, the 
 butter, the grated rind and strained juice of a 
 lemon, and lastly, stir in by degrees the well- 
 beaten yolks of the eggs, and a dessertspoonful 
 of flour, or macaroni crushed small. Bake for 
 half an hour in a moderate oven, or longer if 
 the pudding should not be quite firm in the 
 middle. Send to table with sugar sifted over 
 the top. 
 
 Apple Pudding, {Dumpling). — I. In one 
 quart of flour sifted with five even teaspoonfuls 
 of baking powder, rub two ounces of butter 
 and a pinch of salt ; mix with three gills of milk 
 and roll it into a sheet half an inch thick ; pile 
 the centre with sour apples, pared, quartered, 
 and cored; lap .the crust over them, pressing 
 in the edges ; turn it upside down on a plate ; 
 put it in the steamer and leave it over boiling 
 water for one hour. Eaten with sugar and 
 cream, or plain butter and brown sugar. 
 
 II. — 7flfe.'-Apples, pared, cored, and sliced, 
 i^lbs; flour, I lb; suet, 6 oz; lemon, 1. 
 
 Mince the beef suet very fine and make a 
 light paste of it and the flour; roll the paste 
 thin, and fill it with the apples ; add the grated 
 rind and strained juice of the lemon, tie it in a 
 cloth, and boil it from an hour and a quarter to 
 an hour and a half. Grated nutmeg, or a little 
 •powdered cinnamon may be substituted for the 
 
 lemon when either is preferred. To convert 
 this into a richer pudding use half a pound of 
 suet for the crust, and add to the apples a 
 tablespoonful or two of orange or quince mar- 
 malade. 
 
 Arrowroot Pudding (Baked). — Make as 
 directed for corn^starch pudding. 
 
 Batter Pudding (Baked).— Take. --Flour, 6 
 oz ; eggs, 3 ; milk, I pint ; salt, 1 saltspoonful. 
 
 Mix the salt thoroughly with the, flour, and 
 add very gradually the eggs, which must pre- 
 viously have been beaten to a light froth ; beat 
 up the batter well, and stir to it by degrees the 
 milk, which should be perfectly fresh ; pour the 
 batter into a buttered dish, and bake three- 
 quarters of an hour in a moderate oven. If 
 properly managed this pudding will be ex- 
 tremely light and delicate, and the surface will 
 be crisp. Serve with preserved or stewed 
 
 Pudding served with Preserves. 
 
 fruit. The same mixture maybe baked in but- 
 tered cups from twenty to thirty minutes, turned 
 out, and served with sugar sifted thickly over. 
 
 Batter Pudding, (Boiled.)— I. Take .--Flour, 
 6oz; milk, I pint; eggs, 2; salt, % teaspoon- 
 ful. 
 
 Beat the eggs smooth, mix half of the milk 
 with them, and pass the whole through a sieve ; 
 add this very gradually to the flour, and when 
 the batter is perfectly smooth, thin it with the 
 rest of the milk. Shake out a wet pudding- 
 cloth, flour it well, pour the batter in, tie it se- 
 curely (leaving room to swell), and put it imme- 
 diately into plenty of fast boiling water. Boil 
 it an hour and ten minutes. Send it to table 
 the instant it is dished, with wine sauce, a hot 
 compote of fruit, or raspberry vinegar. To 
 render this pudding very light, a portion of the 
 whites of the eggs, or the whole of them, 
 should be whisked to a froth and stirred into 
 the batter just before it is put into the cloth. 
 
 II. — 7a^.--Flour, siftecf, 3 gills ; eggs, 3 ; 
 salt, \ teaspoonful ; milk, from i to a whole 
 pint. 
 
 Mix the yolks of the eggs and the flour to a 
 smooth batter,- thin with milk till it is of the 
 consistence of cream ; whisk the whites of the 
 eggs separately, stir them into the batter, and 
 boil the pudding in a floured cloth, or in a but- 
 tered mould or bowl, for an hour. Before it is 
 served, cut the top quickly with a large dice 
 half through the pudding, pour over it a small 
 jarful of currant, raspberry, or strawberry jelly, 
 and send it to table instantly 
 
430 
 
 PUDDINGS 
 
 Berry Pudding (Boiled).— Make a stiff bat- 
 ter with flour and cold water, adding a little 
 salt ; beat it well until quite smooth, and then 
 mix in as many berries (blackberries, raspber- 
 ries, huckleberries and currants) as it will hold ; 
 flour a pudding-cloth, pour in the batter, and 
 tie up tight. Boil it four hours. Serve with 
 liquid sauce. 
 
 Bird's-nest Pudding (Baked). — Pare tart, 
 well-flavored apples, and core without dividing 
 them; put them in a deep dish with a table- 
 spoonful of sugar and a small bit of mace or 
 grated lemon-peel in the opening of each apple. 
 Mix as much custard as will fill the dish ; allow 
 seven eggs to a quart of milk, and season with 
 sugar and lemon, or peach-water. Fill the dish 
 quite full, set it into a pan with a little water, 
 and bake one hour. Serve with wine sauce. 
 
 Brandy Pudding (Boiled). — Line a mould 
 with raisins, stoned, or dried cherries, then 
 with thin slices of French roll ; next add ratafias 
 or macaroons; then again fruit, rolls, and cakes 
 in succession until the mould be full, sprinkling 
 in two wineglassfuls of brandy. Beat four eggs, 
 yolks and whites ; put to a pint of milk or 
 cream, lightly sweetened, half a nutmeg, and 
 the rind of half a lemon finely grated. Let the 
 liquid sink into the solid part; then flour a 
 cloth, tie it tight over, and boil one hour. Keep 
 the mould the right side up. 
 
 Bread Pudding (Baked). — I. Take .--Bread- 
 crumbs, 6 oz; butter, I oz ; milk, I pint ; sugar, 
 3 oz ; eggs, 5 yolks, 3 whites ; candied orange- 
 peel, 2 oz ; a little nutmeg. 
 
 Pour the milk boiling hot over the bread- 
 crumbs, add the butter, and let them stand till 
 the bread is well soaked ; then stir to them the 
 sugar, eggs, orange-peel, and a flavoring of nut- 
 meg. Pour this into a dish, and place it in the 
 oven ; when nearly baked, place lightly over 
 the top the whites of three eggs beaten to a 
 firm froth and mixed at the instant with three 
 heaping tablespoonfuls of sifted sugar. Bake 
 the pudding half an hour in a moderate oven. 
 The icing may be omitted, and an ounce and a 
 half of butter, just warmed, put into the dish 
 before the pudding, and plenty of sugar sifted 
 over it just as it is sent to the oven. Or, it 
 may be made without either, and served with 
 liquid sauce. 
 
 II. — Take:-Q read -crumbs, 8 oz; milk, 1 pint; 
 butter, 3 oz: sugar, 4 oz; currants, 6 oz; cream, 
 I .gill ; candied orange or citron, 1 % oz ; eggs, 5. 
 
 Mix the' milk and cream together, boil them, 
 and pour them scalding hot on the bread-crumbs 
 and butter ; cover with a plate and set aside for 
 half an hour; then stir to them the sugar, 
 currants, orange or citron, and eggs. Bake 
 half an hour. 
 
 Bread Pudding (Boiled.)— Take .--Milk, I 
 pint; sugar, 3 oz; butter, 1 oz; salt, a pinch; 
 bread-crumbs, yi lb ; eggs, 4 ; nutmeg or lemon- 
 peel to taste. 
 
 Dissolve the sugar in the milk, throw in a 
 
 Einch of salt, and pour it boiling hot on the 
 read-crumbs ; add the butter, and cover with 
 a plate ; let them stand half an hour, and then 
 
 stir to them the eggs, well-beaten ; flavor with 
 nutmeg or lemon-peel, and pour the mixture 
 into a thickly-buttered mould or bowl, which 
 holds a pint and a half, and which should be 
 quite full ; tie a paper and a cloth over the top, 
 and boil the pudding an hour and ten minutes. 
 
 This is quite a plain pudding,-but by omitting 
 two ounces of the bread, and adding more'but- 
 ter, another egg, a wineglassful of brandy, the 
 grated rind of a lemon, and as much sugar as 
 will sweeten the whole, a very rich pudding will 
 be obtained. Candied orange-peel has a good 
 effect when thinly sliced in it ; and half a pound 
 of currants is a still further improvement. 
 
 Bread and Butter Pudding (Baked).— 
 I. Take :-Rxzi& and butter; milk, ij£ pints;' 
 sugar, 4 oz; eggs, 4; y 2 nutmeg; currants, 
 
 3 oz - 
 
 Dissolve the sugar in the milk, and stir it 
 into the eggs well beaten ; grate half a nutmeg 
 over them, and pour the mixture into a dish 
 which holds about three pints, and which is 
 filled almost to the brim with layers of stale 
 bread and butter,, between which the currants 
 have been strewed. Bake from three-quarters 
 of an hour to an hour. The currants may be 
 omitted from this receipt; and orange-flower 
 water or grated lemon-peel may be substituted ', 
 for the nutmeg, if preferred. 
 
 II. {Rich)—Take:-M\\Y, 1 pint; rind of I 
 lemon; bitter almond, 6 (or \ drachm of cin- 
 namon); cream, X P'nt; sugar, 4 oz; eggs, 6; 
 brandy, I wineglassful ; bread and butter, 3 
 layers ; currants, 4 oz; candied orange or 
 lemon-peel, \% oz. 
 
 Put the bitter almonds, bruised, (or lemon- 
 peel, or cinnamon, as may be preferred,) into 
 the milk, and simmer till the latter has a good 
 flavor; then strain the milk, mix it with the 
 cream, sweeten it with the sugar, and stir into 
 it while still hot the weW-beaten eggs ; throw in 
 a few grains of salt, and then add the brandy, 
 stirring the mixture briskly. Have ready in a 
 thickly-buttered dish three layers of thin bread 
 (buttered), with the currants and finely-sliced 
 candied peel strewed between and over them ; 
 pour the milk and eggs on them by degrees, 
 letting the bread absorb one portion before 
 another is added. It should soak for a couple 
 of hours before being taken to the oven. Bake 
 half an hour in a moderate oven. The cream 
 may be omitted from th'S pudding, and milk 
 alone used; or, cream may be substituted for 
 the entire quantity of the milk. 
 
 Cabinet Pudding (Boiled). — I. Take .--Rais- 
 ins or dried cherries, 3 dozen ; penny sponge- 
 cakes (or remnants of sponge-cake), 3 oz; 
 macaroons, 4 ; ratafias, 2 oz ; candied citron, 
 V/z oz; eggs, yolks of four, whites of three; 
 milk, % pint; cream, \ pint; sugar, 2^ oz. 
 
 Split and stone the raisins, or take an equal 
 number of dried cherries, and place either of 
 them regularly in a sort of pattern in a thickly- 
 buttered quart mould or bowl ; next, slice and 
 lay into it the sponge-cake ; add the macaroons, 
 ratafias, and candied citron (sliced thin) ; then 
 the yolks and the whites of the eggs beaten 
 
PUDDINGS 
 
 431 
 
 separately, mixed with the milk, strained into 
 the cream, and sweetened with the pounded 
 sugar ; these ought nearly to fill the mould. 
 Steam the pudding, or boil it very gently for an 
 hour; let it stand a few minutes before it is 
 dished, that it may not break ; and serve with 
 brandy or wine sauce. This pudding may be 
 made with remnants of light biscuits, sponge- 
 cake, macaroons, etc. 
 
 IL {Very Fine.) — 7a£*;-Dried cherries or 
 raisins, 3 to 4 oz; sponge-biscuits, yi lb ; rata- 
 fias, 4 oz ; thin cream, or cream and milk, I 
 pint : sugar, 3 oz ; vanilla, y z pod or thin rind 
 of % lemon, and six bitter almonds, bruised ; 
 eggs, yolks of 6, whites of 2 ; brandy, 1 wine- 
 glassful ; preserved ginger and candied citron 
 to taste. 
 
 Butter thickly a quart mould or bowl, and 
 ornament it tastefully with the cherries, or with 
 the finest muscatel raisins, opened and stoned ; 
 lay lightly into it the biscuits cut in slices and 
 intermixed with the ratafias. Add the sugar in 
 lumps to the milk, and flavor lightly wirh the 
 vanilla, or the lemon peel and bitter almonds ; 
 strain and pour this hot to the eggs, well- 
 beaten, and when nearly cold stir the brandy in 
 fradually ; when quite cold, pour it gently, and 
 y degrees, into the mould, and steam or boil 
 the pudding gently for an hour. Serve it with 
 wine-sauce. Never omit a buttered paper over 
 any sort of custard-mixture ; and remember 
 that quick boiling, will spoil the appearance of 
 this pudding. 
 
 Cherry or Currant Pyramid (boiled). — 
 Wash and stem the cherries, or pick the stems 
 off the currants. Make a light paste {see Pies, 
 roll it out a quarter of an inch thick, and cut for 
 the bottom crust a round piece about the size of 
 a tea-plate ; spread a layer of the fruit upon this, 
 leaving a half-inch margin all round, and sprinkle 
 with sugar ; roll out a second sheet, an inch 
 smaller than the first, lay it carefully on the 
 fruit, and turn up the margin of the lower crust 
 over the edge of this ; spread this in turn with 
 the fruit and sugar, and cover with a still 
 smaller roun - ! ; proceed in this manner until the 
 sixth and last crust is no more than three inches 
 in diameter. Have ready a pudding-bag of the 
 size and shape of the pudding and long enough 
 to meet and tie under the base without cramp- 
 ing the pudding, dip it in boiling water, flour it 
 well inside, and draw it carefully over the pyra- 
 mid. Boll it for two hours, and serve with either 
 hard or liquid sauce. To aid in handling, form 
 the pyramid on a plate, and tie the bag under- 
 neath ; serve the pyramid on the same plate, if 
 liked, with a napkin placed between it and a 
 larger plate. 
 
 Cocoanut Pudding (baked). — Take :- 
 Coeoanut, butter, and sugar, equal parts ; eggs, 
 5 ; cream, one teacupful ; grated lemon peel. 
 
 Grate the cocoanut, and allow the same 
 weight of butter and also o£ fine white sugar. 
 Stir the butter and sugar to a light cream, and 
 add the eggs, well beaten, the cream, the milk of 
 the cocoanut, and enough grated lemon-peel to 
 flavor the whole. Line a dish with a rich paste 
 
 put in the pudding, and bake it an hour in a 
 moderate oven. Cover with letter-paper if the 
 top browns too rapidly. 
 
 Corn-starch Pudding (baked). — Take:- 
 Corn-starch, 4 tablespoonfuls ; milk, 1 quart ; 
 eggs, 4! s«gar, % teacupful; butter, 1 table- 
 spoonful ; cinnamon and nutmeg to taste. 
 
 Heat the milk to boiling ; dissolve the corn- 
 starch in a little cold milk, stir it in, and boil 
 three minutes, stirring constantly ; remove from 
 the fire and while still very hot, add the butter ; 
 set aside till cold. Beat the eggs very light, 
 the whites and yolks separately, mix the sugar 
 and seasoning with them, and add to the corn- 
 starch ; beat the whole thoroughly to a smooth 
 custard; turn into a buttered dish, and bake 
 half an hour. This pudding should be eaten 
 cold with powdered sugar sifted over it. 
 
 Cracker Pudding (baked). — Take /-Crack- 
 ers, finely pounded, 10 oz; sugar, 3 or 4 table 
 spoonfuls ; melted butter, 2 tablespoonfuls ; 
 wine, 1 wine-glassful; half a nutmeg; a little 
 salt ; eggs, 8 ; milk 3 pints. 
 
 Mix the crackers (which should be very finely 
 pounded) with the sugar, butter, wine, nutmeg, 
 and salt, — and put into a buttered dish ; beat 
 the eggs to a froth, stir in the milk, and turn 
 them on the rest of the ingredients. Let the 
 pudding stand till the crackers are swollen and 
 soft ; then bake it half an hour in a moderate 
 oven. 
 
 Custard Pudding (baked). — 7a&v-Eggs, 7 ; 
 sugar, yi lb ; milk, 1 quart ; peach-wa-ter or es- 
 sence of lemon to taste. 
 
 Beat the eggs and sugar together, stir them 
 into the milk, and season to taste with the peach- 
 water or lemon ; pour it into a buttered dish 
 that will just hold it; set a pan half full of 
 water into the oven, and set the pudding-dish 
 into it. Bake three quarters of an hour. 
 
 Custard Pudding (boiled). — {Take :-Eggs, 3; 
 milk, 1 pint ; sugar; lemon or orange. 
 
 Beat the eggs very light, put them into a pint 
 bowl, and' add to them enough milk to fill it; 
 then strain, flavor, and sweeten it with pounded 
 sugar; boil the pudding very slowly for half an 
 hour, let it stand a few minutes, and dish ; serve 
 it with sugar sifted over, and sweet sauce in a 
 tureen, or send stewed currants, cherries, or 
 gooseberries to table with it. For flavoring this 
 pudding the sugar (in lumps) with which it is 
 sweetened may be rasped on a lemon or an 
 orange, then crushed and dissolved in the milk ; 
 from an ounce and a half to two ounces will be 
 sufficient for general taste. 
 
 Delmonico Pudding (baked). — 7afo.--Milk, 
 1 quart; corn-starch, 4 tablespoonfuls ; eggs, 4; 
 sugar, 9 tablespoonfuls ; flavor to taste. 
 
 Dissolve the corn-starch in a little cold milk, 
 add it to the rest of the milk, and boil three 
 minutes ; beat the yolks of the eggs with six 
 tablespoonfuls of sugar, stir in the milk and 
 corn-starch, and flavor to taste ; beat the whites 
 of the eggs to a stiff froth, add three table- 
 spoonfuls of powdered sugar and flavor ; set 
 the pudding in the oven and as soon as it stiff- 
 ens, spread the icing (white of eggs and sugar) 
 
432 
 
 PUDDINGS 
 
 over the top, and bake to a light brown. Eat 
 cold with cream. 
 
 Dutch Custard, or Raspberry Pudding 
 (Baked).— Take. --Raspberries, i^pints; sugar, 
 6 oz ; eggs, 6. 
 
 Line a tart-dish with puff-paste and lay in the 
 raspberries well mixed with three ounces of the 
 sugar; beat the eggs with the remaining three 
 ounces of sugar, and pour it over the fruit; 
 bake the pudding from twenty to twenty-five 
 minutes in a moderate oven. 
 
 Farina Pudding (Baked). — Make as direct- 
 ed for corn-starch, pudding. 
 
 Fruit Pudding (Boiled) Make a light 
 
 rich suet paste, and roll out into one sheet ; 
 lay apples, pared, cored, and sliced, or 
 peaches, or raspberries, in the centre ; sweeten 
 freely with sugar, and close the paste snugly 
 over them ; dip a pudding-cloth in hot water, 
 flour the inside, tie the pudding up in it and 
 boil two hours and a half. Serve with either 
 hard or liquid sauce. 
 
 Gooseberry Pudding (Baked). — Take :- 
 Green gooseberries, I lb ; sugar, 5 oz ; butter, i£ 
 oz ; water, % pint ; bread-crumbs, 2 oz ; eggs, 4. 
 
 Boil the sugar and gooseberries together in 
 the water, from ten to twelve minutes ; then 
 beat the fruit to a mash, and stir in the butter ; 
 when nearly or quite cold, add the bread-crumbs 
 (very fine), and the well-beaten eggs. Bake in a 
 slow oven from a half to three-quarters of an 
 hour. To make a richer pudding of this kind, 
 press the fruit through a sieve, mix it with four 
 or five crushed crackers, and use double the 
 quantity of butter. 
 
 Green Corn Pudding (Baked). — Having 
 grated sweet 'corn from eighteen good sized 
 ears, add half a gill of sugar, four ounces of 
 butter, a little salt and six well beaten eggs ; 
 stir in a pint of hot milk, pour the whole into a 
 buttered baking dish, and bake nearly an hour. 
 
 Or, to corn from twelve ears add two ounces 
 of butter, a pinch of salt, two well beaten eggs, 
 a pint of hot milk and half a gill of sugar ; bake 
 three-quarters of an hour. Instead of grating 
 the corn, slit every row lengthwise ; cut off the 
 rounding part and with the back of the blade, 
 push out the eyes and the cream. 
 
 Hasty Pudding. — Put a quart of water and 
 a teaspoonful of salt over the fire ; when hot 
 (not boiling) take out half a pint and mix it 
 with half a pint of corn meal, when the water 
 boils pour this in and stir until it thickens 
 enough for the spoon to stand up in it, 
 then let it boil slowly (stirring' occasionally) 
 for an hour and a half. It is nice the next day 
 cut in slices and fried, but for this must be 
 made stiffer ; a gill of meal should be added. 
 It must be perfectly cold before it is fried • 
 then cut it in slices half an inch thick, flour 
 them and fry them brown in a little iard. 
 
 Huckleberry Pudding (Boiled) Mix a 
 
 teaspoonful of soda in a pint of molasses (dis- 
 solving it first in a spoonful of the molasses) stir 
 in a quart or three jints of huckleberries, and 
 sift in one quart of flour ; tie it in a floured bag, 
 leaving a little room, and boil or steam it from 
 
 three to four hours. Eaten hot with sauce; 
 spices may be added, if liked. 
 
 Indian-meal Pudding (Baked). — 1 Take : 
 — Boiling milk, 1 pt; corn meal, 3 gills; molasses, 
 3 gills ; ginger, 1 tablespoonful ; cinnamon, I 
 teaspoonful ; salt, yi a teaspoonful ; drippings 
 (or butter), 1 oz ; eggs, 3 ; lemon (grated rind),i. 
 
 Pour the milk on all the ingredients but the 
 eggs ; cover for an hour ; add the well-beaten 
 yolks and the whites whisked to a stiff froth ; 
 bake about three-quarters of an hour, stirring 
 occasionally during the first quarter. 
 
 IL ( Without Eggs). — Take /-Indian meal, 
 7 heaping tablespoonfuls ; butter or lard, 2 
 tablespoonfuls ; salt, 1 teaspoonful ; molasses, 
 1 teacupful; ginger or cinnamon, 2 teaspoonfuls ; 
 milk, 1 quart. 
 
 Pour the milk boiling hot to the other ingre- 
 dients, and mix together thoroughly; put into 
 a buttered dish, and at the moment of setting it 
 in the oven, stir in a teacupful of cold water ; 
 bake three quarters of an hour. 
 
 Indian-meal Pudding (Boiled). — Take :- 
 Indian-meal, 1 quart ; milk, 1 quart ; eggs, 3 ; 
 sugar, 3 ' heaping tablespoonfuls ; beef-suet 
 minced very fine, % lb ; salt, 1 teaspoonful. 
 
 Pour the milk, bojling hot, upon the meal 
 and stir in the suet and salt ; set aside to cool ; 
 beat the yolks of the eggs with the sugar, add 
 them to the batter, and then add the whites ; 
 tie in a floured cloth, leaving room to swell one- 
 fourth and boil five hours. Serve hot with 
 butter and sugar. 
 
 Lemon Pudding (Baked). — Take .--Buttei - , 
 3 0z; sugar,. 1 lb; eggs, 9; lemons, 2; flour, 
 ii even teaspoonfuls; milk 1 pt. 
 
 Beat the yolks and sugar until very light.; 
 add the butter with which the flour has been 
 smoothly mixed; then the juice and grated 
 rind of the lemons; stir in the milk, and then 
 beat in very gently and thoroughly the whites, 
 whipped to a stiff froth; line a dish w^th very 
 thin puff-paste, pour in the pudding, and bake 
 in a slow oven three-quarters of an hour. 
 
 Lemon-suet Pudding (Baked). — Take :- 
 Bread-crumbs, £ lb ; beef suet, 6 oz ; pounded 
 sugar, 3 £ oz ; lemon, large one ; currants, 6 oz ; 
 eggs, 4 large or 5 small. 
 
 Mince the suet very fine, and mix it with the 
 bread-crumbs ; add the sugar, the currants, the 
 grated rind and strained juice of the lemon, and 
 the well beaten eggs ; mix together thoroughly, 
 put into a thickly buttered dish and bake in 
 a brisk oven for an hour, drawing the dish to- 
 wards the mouth of the oven when the pudding 
 is of a fine brown color. Turn it from the 
 dish before it is served, and sift sugar over it 
 or not, at pleasure. Two ounces more of suet 
 may be added if a very decided flavor of it 
 is liked ; the pudding is good without the cur- 
 rants. 
 
 Macaroni Pudding (Baked). — Take .•- 
 Macaroni, 1 teacupful, broken into pieces an 
 inch long; milk, 1 quart; eggs, 4; sugar, # 
 teacupful; butter, 2 tablespoonfuls; lemon, %. 
 
 Simmer the macaroni in half the milk, until 
 tender ; beat the yolks of the eggs up with the 
 
PUDDINGS 
 
 433 
 
 sugar, and stir them into the hot macaroni, then 
 the butter, the lemon, the . milk , and lastly the 
 whites of the eggs beaten to a stiff froth ; put 
 into a buttered mould and bake half an hour, 
 or until browned. 
 
 Marrow Pudding (Baked or Boiled). — 
 Take .--Beef-marrow, % lb ; milk, I quart ; the 
 crumbs of a French roll or of six penny sponge- 
 cakes ; currants #lb ; candied citron, 3 oz ; 
 brandy, 3 tablespoonfuls ; grated nutmeg, 1 ; 
 eggs, yolks of 8 and whites of 3 ; salt, J tea- 
 spoonful ; lemon, peel of I ; . cinnamon. 
 
 Boil the lemon-peel and a small piece of cin- 
 namon in the milk ; strain it, and pour it boiling 
 hot upon the bread or cake-crumbs, and cover 
 it up till cool ; then stir in the beef marrow, 
 chopped fine, the currants, the candied citron, 
 sliced, the brandy, the nutmeg, the yolks and 
 then the white of the eggs, with the salt mixed 
 in them. Bake three-quarters of an hour in 
 a dish edged with paste, and serve with loaf- 
 sugar sifted over it. Or boil two hours, and 
 serve with sweet sauce. 
 
 Orange Pudding (Baked). — Cream an ounce 
 of butter and stir in the grated yellow rind of 
 two oranges, the juice and. spft.pulp of, three; 
 half a pint of sugar, four and a half even table- 
 spoonfuls of rolled and sifted crackers, four well 
 beaten eggs and half a pint of milk ; mix well 
 and bake in deep plates lined with paste. Or, 
 use half a pound of sugar, quarter of a pound 
 of butter, six eggs, (the whites beaten to a stiff 
 froth), the grated rind and juice of two oranges 
 and a pint of cream. 
 
 Pine-apple Pudding (Baked). — Take:- 
 Pine-apple, I ; sugar, equal weight ; butter, 
 half its weight; cream, r teacupful; eggs, 5. 
 
 Pare the pine-apple, carefully cutting out all 
 the specks, and grate it fine ; weigh it and allow 
 an equal weight of sugar, and half the weight 
 in butter ; stir the sugar and butter to a cream, 
 and_ add it to the pine-apple ; then add the eggs, 
 wel; beaten, and the cream ; the dish maybe 
 lined with crust or not, as preferred. Bake 
 half an hour in a moderate oven. 
 
 Plum Pudding (Baked). — 7rt&?:-Beef 
 suet, i lb ; stoned raisins, i lb ; currants, 4 lb ; 
 sugar, i lb; flour, i lb; eggs, 4; milk, 1 tea- 
 cupful } brandy, 1 wineglassful ; candied citron, 
 and lemon or orange-peel, 1 oz each ; nutmeg or 
 powdered ginger, to taste ; a small pinch of 
 salt. 
 
 Beat the above ingredients together very 
 lightly, pour it into a well-buttered mould or 
 cake-tin, and bake in a moderate oven from one 
 to one and a half hours. Serve with very 
 sweet sauce, or with marmalade. 
 
 Plum Pudding (Boiled).— I. Take:-KggS, 
 4; milk, rpint; salt, I teaspoonful ; ..beef-suet, 
 chopped very fine, £ lb. ; raisins, stoned and 
 chopped, 1 lb ; currants, A lb ; brown sugar | 
 lbs nutmeg 1 grated ; candied lemon or orange- 
 peel, sliced, 1 oz; brandy, 1 wineglassful; 
 white wine, 1 wine-glassful ; flour. 
 
 Beat up the eggs well, and add to them first 
 half a pint of the milk and a teaspoonful of salt ; 
 then mix'in the beef-suet, the raisins, currants, 
 28 
 
 sugar, nutmeg, and candied peel ; stir all well 
 together, and add the rest of the milk ; next 
 beat in sufficient flour to make it a stiff paste ; 
 
 Plum Pudding. 
 
 adding the brandy and wine ; tie it up close, and 
 boil it, if in a mould five hours, if in a cloth, ' 
 four. 
 
 For Sauce melt some butter ; stir in enough, 
 loaf-sugar to make it very sweet ; add a wine- 
 glassful each of brandy and white wine ; boil it 
 up once, and pour half over the pudding, and 
 serve the rest hpt in a sauce-boat. 
 
 Plum puddings may be made a fortnight or. 
 longer before they are wanted, and will be all 
 the better for keeping, if hung up in a dry place 
 where they will not mould. 
 
 Potato Pudding. (Baked).— I. Take .-- 
 Potatoes, iX lbs ; butter 3 oz ; sugar 5 or 6 oz ; 
 eggs, 5 or 6 ; lemon-peel, 1 ; salt, a few grains. 
 
 Boil the potatoes very dry and mash them' 
 perfectly smooth while hot ; mix with them first 
 the butter, then the sugar, eggs, salt, and grated 
 lemon-peel; pour the mixture into a well but- 
 tered dish, and bake in a moderate oven forty 
 minutes. It should be turned out of the dish 
 and sent to table with fine sugar sifted over it ; 
 or for Variety, red currant jelly, or any other 
 preserve, may be spread on it as soon as it is 
 dished. 
 
 When cold, this pudding is like cake. 
 , H. {Richer). — Take /-Potatoes, 14 oz; butter, 
 4 oz ; sugar, 4 oz ; eggs, 5 ; lemon-peel, I ; 
 brandy, % wineglassful ; candied peel, 1 % to 2 
 oz ; a little salt. 
 
 Beat up as before, and pour into a thickly 
 buttered dish or mould, ornamented with slices 
 of the candied orange or lemon-peel ; pour a 
 little melted butter on the top, and then sift 
 plenty of white sugar over it. Bake 40 minutes. 
 
 Quince Pudding (Baked). — Take:-Qumoes, 
 6 large; sugar fib ; eggs, 6; cream, \ pint. 
 
 Pare and grate the quinces ; beat the eggs and 
 add them, together with the sugar and cream ; 
 flavor with rose-water and bake in a buttered 
 dish three quarters of an hour. 
 
 Raisin Pudding (Baked). — Z-Take .--Flour 
 % -lb ; stoned raisins, }i lb ; beef-suet, 6 oz ; 
 salt, small pinch ; eggs, 3 ; milk % pint ; nut- 
 meg, A teaspoonful. 
 
 ■ • Beat the eggs thoroughly, stir the milk in, and 
 add to the rest of the ingredients ; pour the 
 whole into a buttered dish, and bake it an hour 
 and a quarter. For a large pudding, increase 
 the quantities one half. 
 
 II. (Richer). — Take .--Stoned raisins, I lb; 
 becf-suct, minced fine, 10 oz ; flour, # lb ; salt, 
 
434 
 
 PUDDINGS 
 
 a small pinch ; nutmeg, % grated or the grated 
 rind of a lemon ; eggs, 4 ; milk. 
 
 Mix the above ingredients lightly together 
 using as much milk as is necessary to make the 
 whole into a very thick batter ; bake an hour 
 and twenty minutes. The addition of sugar to 
 this pudding will be found no improvement, as 
 it will render it much less light. 
 
 Raisin Pudding (boiled). — I. Take :- 
 Flour, y 2 lb ; bread-crumbs, 4 oz ; beef suet, 
 chopped fine, 1 lb ; stoned raisins, 1 lb 6 oz ; 
 candied-peel, \y 2 bzj nutmeg, yi ; eggs, 4 or 5; 
 butter, salt and ginger ; milk. 
 
 Mix the above ingredients together, using 
 enough milk to make the whole into a very 
 thick batter ; pour the mixture into a well- 
 floured cloth of close texture, which has previous- 
 ly been dipped into hot water, and wrung out ; 
 boil in plenty of water for four hours and a half. 
 Serve with very sweet wine or punch sauce. 
 
 II. (Simpler.)— Take:-F\our, 1 pt and 3 gills; 
 sweet milk, i pt ; chopped suet, i pt ; chop- 
 ped raisins, ^ pt; molasses, i pt; soda, | tea- 
 spoonful ; salt, ■£ teaspoonful. 
 
 Mix thoroughly together, adding the soda 
 dissolved in a littje of the milk, before putting 
 in all of the flour. Boil or steam it, in a 
 mould or bag, for" three hours. To be eaten 
 with' a- rich sauce. 
 
 Raspberry Pudding. (See Dutch Cus- 
 tard Pudding.) 
 
 Rice Pudding (baked). — 1. Take /-Rice 6 
 oz ; milk, 1 quart ; sugar, 3 oz ; eggs, 3 large or 
 4 small ; flavoring of nutmeg, lemon-peel, or 
 cinnamon. 
 
 Throw the rice into plenty of cold water,' and 
 boil it gently from eight to ten minutes ; drain 
 it well in a sieve or strainer, and put it into a 
 sauce-pan with the milk ; let it stew from three 
 quarters of an hour to an hour ; then sweeten 
 it with the sugar, and stir to it gradually the 
 eggs beaten and strained ; flavor it with nutmeg, 
 cinnamon, or lemon-peel, and bake it in a slow 
 oven for an hour. 
 
 II. (Without Eggs.)—Take:-Kice, 6 oz ; 
 milk, 3 pts ; butter, 1 oz ; sugar, 4 oz ; salt, 1 
 teaspoonful. 
 
 Wash rice in several waters ; add in other in- 
 gredients, place in oven, allow over two hours 
 for baking. When butter is melted, stir until 
 mixed. Bake slowly and be sure to take it out 
 at the right moment. It is done when on tip- 
 ping the dish, the rice and milk move together. 
 
 Rice Pudding (boiled).— I. Take .--Rice, 6 
 oz ; raisins, % lb ; or apples, 1 lb. 
 
 Wash the rice carefully, mix it with the rais- 
 ins, tie them in a floured cloth, giving them 
 plenty of room to swell ; boil them three- 
 quarters of an hour, and serve with very sweet 
 sauce. This is an excellent pudding for 
 children^ A pound of apples, pared, cored, and 
 quartered, may be used instead of the raisins ; 
 boil ii to i-J hours. 
 
 II. (Richer) — Take .--Rice, 4^ oz; milk, \\ 
 pints ; sugar, 3 to 4 oz ; salt, a few grains ; 
 bitter almonds, 4 to 6; lemon, peel of \; eggs. 
 4. ^ut the rice into the cold milk, beat it grad- 
 
 ually, and boil slowly till it is quite soft and 
 thick; while still quite hot, add the sugar, and 
 stir in the grated lemon-peel, the bitter-almonds 
 pounded to a paste, and the well-beaten eggs ; 
 let the mixture cool, and then pour it into a 
 
 Rice Pudding Mould. 
 
 thickly-buttered- mould or bowl, which should 
 be quite full ; tie a buttered paper and a floured 
 cloth over it, and boil exactly an hour. Let it 
 stand two or three minutes before it is turned 
 out ; and serve it with sweet sauce, fruit syrup, 
 or a compote of fresh fruit. An ounce and a 
 half of candied orange peel will improve this 
 pudding ; and a couple of ounces of butter 
 may be added to enrich it, when the receipt is 
 considered too simple without. 
 
 Rice-flour Pudding (baked.) — Take :-R\cc- , 
 flour (ground rice), 5 oz ; milk, 1 quart ; butter, 
 4 oz ; sugar, 5 or 6 oz ; salt, % saltspoonful ; 
 eggs, yolks of 8, whites of 2 ; lemon, peel of 1 ; 
 brandy, 1 large wine glassful. 
 
 Mix the rice smooth in half a pint of the 
 milk, and pour it into the rest of the milk, which 
 should be boiling fast ; set over a gentle fire ten 
 or twelve minutes, stirring constantly to keep it 
 from burning to the pan ; before talking it from 
 the fire, add the butter, sugar, and salt; turn it 
 into a pan and stir it a few minutes, to prevent 
 its hardening at the top ; then mix with it by 
 degrees, but quickly, the yolks and then the 
 whites of the eggs, the grated lemon-peel, and - 
 the brandy. Lay a border of rich paste round 
 a buttered dish, pour in the pudding, strain a' 
 little melted butter over the top, moisten the 
 paste with a brush, pr small bunch of feath- 
 ers dipped - in cold water, and sift plenty of 
 sugar over it, but less over the pudding itself. . 
 Bake in a slow oven for three quarters of an 
 hour. This is a rich and delicious pudding. 
 
 Rhubarb Pudding (baked). — Preplre the 
 rhubarb as directed for pies ; butter a pudding-, 
 dish thickly, and cover the bottom with buttered 
 slices of bread ; cover with the rhubarb cut 
 into short pieces ; sprinkle freely with sugar ; 
 then put on another layer of bread and butter, 
 and proceed thus until the dish is full. Cover » 
 closely arid bake for an hour and a half, remove 
 the lid, and bake ten minutes, or until browned. 
 Serve with sweet sauce. 
 
 Sago Pudding (baked).— Take /-Sago, \ 
 lb ; milk, 1 quart ; cinnamon or mace, 1 stick ; • 
 melted butter, £ teacupful; sugar, 4 heaping 
 tablespoonfuls ; eggs, 6 ; Zante currants. . . 
 
 Wash the sago in hot water, and boil jt till 
 soft, with the cinnamon or mace in the milk; 
 stir it often, or it will burn ; when soft, add 
 the melted butter, the sugar and the well-beaten 
 
PUDDINGS 
 
 435 
 
 e SS s 5 P Dur int0 a buttered dish, and just as it is 
 going into the oven, strew some Zante currants 
 over the top. Bake in a moderate oven half 
 an hour. The currants may be omitted from 
 this receipt without injuring the pudding. 
 
 Sister Jonathine (Steamed).— Rub an ounce 
 and a half of lard and half a teaspoonful of 
 salt into half a pound of flour that has been sift- 
 ed with two and a half even teaspoonfuls of 
 baking powder ; mix with a gill and a half of 
 milk. , Have fine sour apples pared, quartered 
 and cored, and placed closely in a pie tin ; roll 
 out the crust and lay it over , them, make a cut 
 in the centre ; steam for three quarters of an 
 hour, then turn it upside down and serve at 
 once, with brown sugar and cream, or a rich 
 sauce. 
 
 Snow Pudding. — Milk, I pint ; isinglass, £ 
 oz, or 2 strips ; sugar, looz; eggs, 5 ; lemons 
 (rind and juice), 2. 
 
 Soak the isinglass two hours, or over night, 
 well covered, in cold water ; take it out and 
 pour over it one pint of boiling water ; add the 
 yellow rind cut in long parings, the juice and 
 the sugar ; place on ice and when partly stif- 
 fened take out the rind and beat in thoroughly 
 the whites of four eggs beaten to a froth : pour 
 in.inoulds wet with cold water and leave on ice 
 for several hours. Serve with a custard made 
 of the remaining egg, the four yolks and the 
 inilk flavored with vanilla. 
 
 Sponge-Cake Pudding (Baked). — Sponge 
 biscuits, 3 ; candied lemon or orange peel, 1 
 oz ; eggs, 6 ;. milk, 1 j pints ; sugar, 3 oz ; lemon, 
 peel of, 1 ; brandy, £ wineglassful ; butter, j4 
 oz; sifted sugar, i| oz. 
 
 Slice into a well-buttered tart-dish three 
 penny sponge-biscuits, or an equal amount of 
 ' sponge cake, and place on them the candied 
 orange or lemon-peel cut in strips. Beat the 
 eggs thoroughly, and stir to them the boiling 
 milk, in which the sugar has previously been 
 dissolved ; grate in the lemon-peel, and when 
 they are somewhat cooled, add the. brandy ; 
 while just warm, pour the mixture over the 
 cakes and let it remain an hour; then strain- 
 an ounce and a half of melted butter over the 
 top, or strew pounded sugar rather thickly over 
 it ; bake in a slow oven for three-quarters of 
 an .hour or more. 
 
 Squash Pudding (Baked). — Cut half a win- 
 ter squash into several pieces, take out the 
 seeds, steam until tender, scrape the pulp from 
 the rind, press it through the colander and to 
 one quart add five ounces butter, pne pound of 
 brown sugar, two tablespoonfuls of ginger, and 
 four of cinnamon, the yojks of eight eggs well 
 beaten, a pinch of salt and a quari of boiling 
 milk ;.. mix ..well, add the whites of the. eggs, 
 beaten to a stiff froth, mix gently, pour in paste- 
 lined pie-plates and bake at once in so moder- 
 ate an oven that the mixture will not bubble. 
 As some squashes absorb more milk than 
 others it is well to know that the mixture should 
 be about the thickness of ordinary boiled cust- 
 ard. Pumpkin pudding may be made in the 
 same way. 
 
 Suet Pudding (Boiled).— I. Take ; -Flour, 
 2£ teacupfuls ; beef-suet chopped very fine, 1 
 teacupful ; milk, 1 teacupful ; molasses, 1 tea- 
 cupful ; fruit, 1 teacupful ; saleratus, 1 teaspoon- 
 ful ; salt, to taste. 
 
 Mix the suet with the flour, add the other in- 
 gredients and mix to a thick paste ; tie closely 
 in a well-floured cloth, and boil hard for three 
 hours. Serve with brandy sauce. 
 
 II.— Takf:-StaXe bread-crumbs, i lb; flour, 
 $ lb; beef-suet chopped extremely fine, 10 to 
 12 oz; salt, i teaspoonful; nutmeg, rather less 
 than I teaspoonful; eggs, 2; milk. 
 
 Mix the above ingredients, using enough 
 milk to»make them into a somewhat lithe but 
 smooth paste. Boil two hours and a quarter. 
 
 Sunderland Pudding (Baked). — Take :- 
 Eggs, 6; boiling milk, 1 pint; flour, 3 table- 
 spoonfuls ; salt, a small pinch. 
 
 Beat the yolks . of the eggs and mix them 
 with the flour ; add the milk and salt ; whip 
 the whites to a stiff froth, stir them in; 
 pour into a buttered dish, and bake half an hour 
 in a moderate oven. Serve with liquid sauce. 
 
 Sweet Potato Pudding (Baked). — Take:^- 
 Sweet potatoes, £lb; sugar, 6 oz; butter, 6 
 oz ; eggs, 8 ; lemon, 1 ; wine, 1 wine glassful ; 
 nutmeg, 1. 
 
 Parboil the sweet-potatoes and grate them 
 fine , stir the sugar and butter to a cream, and 
 add .them to the potatoes ; then add the beaten 
 yolks of the eggs : mix together well, and add 
 the grated peel and juice of the lemon, the 
 wine, and the grated nutmeg ; lastly, add the 
 whites of the eggs whipped to a stiff froth ; 
 put into a buttered dish, and bake three-quar- 
 ters of an hour in a moderate oven. 
 
 Tapioca Pudding (Baked).— Take .-Tapi- 
 oca, I teacupful ; milk, 1 quart ; sugar, 2 table- 
 spoonfuls ; melted butter, 2 tablespoonfuls ; 
 eggs, 5- 
 
 Cover the tapioca with cold water, and soak 
 two hours ; drain off what water is not ab- 
 sorbed, and soak the tapioca two hours longer 
 in the milk ; when the tapioca is quite soft, beat 
 the sugar and butter to a cream ; add the yolks 
 >of the eggs, then the tapioca and milk, and 
 lastly the whites of the eggs. Stir well to- 
 gether, pour into a buttered dish, and bake half 
 an hour. Serve with hard or liquid sauce. 
 
 IL ( With Apples)— Soak half a pint of tapi- 
 oca over night in cold water ; cover the bottom 
 of a baking dish with cored sour apples filled 
 with sugar ; bake until soft and brown ; add to 
 the tapioca half a pint of cold water with the 
 yellow rind of a lemon ; boil and add half a 
 pint of boiling water, the juice of the lemon and 
 a gill of sugar ; boil a moment, pour it over the 
 apples and bake slowly one hour. 
 
 III. — 7a&?;-Tapioca, 1 teacupful; water, \\ 
 pints ; salt, 1 teaspoonful ; apples, 6. 
 . Put the tapioca into a pint and a half of wa- 
 ter, add the salt, and let them stand five hours 
 in quite a warm place (not to cook, however), 
 pare and core the apples, put them in a pucl- 
 ding-dish,and fill the holes with sugar, in which 
 has been grated a little nutmeg or lemon-peel ; 
 
436 
 
 PUDDINGS 
 
 PUMPS 
 
 add a tcacupful of water, and bake an hour ; 
 then pour the tapioca over the apple's, and bake 
 another hour. Serve with hard sauce. 
 
 Vermicelli Pudding. — Make as directed for 
 Macaroni Pudding. 
 
 Welcome Guest's Pudding (Boiled).- Takc:- 
 Bread-crumbs, Yz lb ; milk or cream, \ pint ; 
 beef-suet, minced very fine, % lb ; salt, a small 
 pinch ; ratafias, coarsely crushed, 3 oz ; candied 
 citron arid orange-peel, sliced thin, 3 oz ; lemon, 
 I large ; eggs, 4 ; sugar, $ lb. 
 
 Boil the milk or cream, and pour it scalding, 
 hot on one-half the bread-crumbs ; lay a plate 
 over the bowl and let them remain till cold ; 
 then stir to them the remainder of the crumbs, 
 the beef-suet, the salt, the ratafias, the candied 
 citron and orange-peel, sliced thin, and the 
 grated lemon-peel. Beat the eggs well and add 
 the sugar to them by degrees ; continue to beat 
 them until it is dissolved, and they are very 
 light ; then stir them to, and beat them well up 
 with the other ingredients ; pour the mixture 
 into a thickly buttered mould or bowl which 
 will hold nearly a quart, and which it should 
 fill to within half an inch of the brim ; lay first 
 a buttered paper and then a well-floured cloth 
 over the top, tie tightly and securely, and boil 
 two hours. Let it stand for a minute or two 
 before it is dished, and serve it with wine sauce. 
 This is a very light and wholesome pudding. 
 
 Yorkshire Pudding (Baked). — Take .--Eggs, 
 6 ; flour, half a pint ; milk, 1 pint ; salt, 1 tea- 
 spoonful. 
 
 Beat the eggs well, strain, and mix them 
 gradually with the flour ; then pour in as much 
 milk as will reduce the batter to the consist- 
 ence of rather thin cream. The tin which is to 
 receive the pudding must be greased with some 
 of the drippings from a joint of beef that has 
 just been put down to roast ; pour in the batter, 
 nearly an inch deep, place it in the, dripping 
 pan and let the beef rest on skewers above it ; 
 bake about three quarters of an hour, cut in 
 oblong pieces and serve as a garnish for the 
 beef. If the piece of beef is roasting in a small 
 pan the batter may be baked in the same ; the 
 only reason for using an inner pan is to have 
 the pudding of the right thickness. May be 
 served with sweet sauce. 
 
 Young Wife's Pudding (Baked).— Take:- 
 Eggs, 4 ; sugar 2% oz. salt, a small pinch ; 
 lemon, peel of 1 ; milk, 1 pint ; stale bread. 
 
 .Beat the eggs up lightly for five minutes, and 
 add the pounded sugar by degrees, and the 
 salt; beat the mixture well, and then grate-in 
 the lemon-peel ; stir in a pint of cold milk, and 
 pour the pudding into a well-buttered dish. 
 Cut some stale bread in slices father more 
 than a quarter of an inch thick, and with a very 
 small cake-cutter cut from it enough rounds to 
 cover the top of the pudding ; Lutter them 
 thickly, lay them upon the pudding with the 
 buttered side uppermost, sift sugar thickly on 
 them, and set the pudding into a slow oven. 
 Bake one hour. This is a simple, but very nice 
 pudding. ' 
 
 PUFF PASTE. {See Pies.) 
 
 PUFFS. — To make a dozen plain puffs, take 
 a pound and a quarter of flour, a pound of but- 
 ter, and one egg. Put them together as directed 
 for puff-paste {See Pies). Divide it when made 
 into three equal portions ; roll one of them 
 out half an inch thick, and cut it into cakes 
 with a tumbler ; roll out the rest of the pastry, 
 cut it into strips with a jagging iron, and .lay 
 the strips round those that were cut with the 
 tumbler so as to form a rim. Lay the puffs On 
 buttered flat tins ; bake them to a light brown 
 in a quick oven ; then fill them With any small 
 preserved fruit that may happen to be conve- 
 nient. 
 
 German Puffs. — Take /-Sweet almonds, 2 
 oz; bitter almonds, 6; eggs, yolks of 6, Whites 
 of 3 ; cream, £ pint ; butter, 4 oz ; sugar, 2 oz ; 
 brandy or orange-flower water, £ wineglassful. 
 
 Pound the almonds (sweet and bitter) to a 
 perfectly smooth paste ; mix with them grad- 
 ually the yolks and then the whites of the eggs ; 
 heat the cream, and dissolve in it the butter 
 and sugar ; pour these hot to the eggs, stirring 
 them briskly together, and when the mixture 
 has become cool, add the brandy or orange- 
 flower water. Butter some cups thickly, and 
 strew into them a few slices of candied' citron 
 or orange-peel ; pour in the mixture, and bake 
 twenty minutes in a slow oven. 
 
 Raspberry Puffs. — Roll out thin some fine 
 puff-paste, cut it in rounds or squares of equal 
 size ; lay some raspberry jam into each, moisten 
 the edges of the paste, fold and press them to- 
 gether, and bake the puffs from fifteen to eigh- 
 teen minutes. Strawberry, or any other jam wih 
 serve for them equally well. 
 
 Spanish Puffs.— Place on the fire 1 pint of milk, 
 2 oz butter, 2 oz sugar, a pinch of salt. When it 
 boils fast, stir in 8 oz sifted flour. When this 
 mixture leaves the bottom and sides of the stew- 
 pan, take it from fire, beat in 2 whole eggs, one 
 at a time, and 3 yolks, one at a time ; lastly, add 
 2 ozof chopped, blanched Jordan almonds. Form 
 into round pieces witha spoon, as large as a wal- 
 nut, and fry in hot lard to a light brown color. They 
 should swell 3 times in volume. When all fried, 
 make a small incision with a knife, introduce a 
 little bright-colored jelly with a small spoon, 
 roll in sifted sugar, and serve on a folded napkin. 
 
 PUMPKIN. — There are several varieties of 
 the pumpkin, among the best of which are the. 
 cheese, West India, sugar, and striped j any of 
 these are excellent for pumpkin pies, bread, etc. 
 The season for pumpkins commences in Sep^ 
 tember and lasts until January ; but if peeled, 
 cut in strips, and dried in the sufy and then laid 
 away in a dry place, they can be kept all the year. 
 They will also keep until spring in a natural 
 state if put in a dry place and protected from 
 the frost. Pumpkins are sometimes cooked and 
 eaten plain like squashes ; but their principal 
 use is in pastry, etc. (See Bread, Pies, and 
 Puddings.) 
 
 PUMPS. — The pumps generally used in 
 dwelling houses are the common suction and the 
 forcing pu^np. The suction pump is that em- 
 ployed in ordinary wells not exceeding 28 feet in 
 
PUMPS 
 
 PUNCH 
 
 437 
 
 depth,. When the air is withdrawn from a pipe 
 with its lower end in water, the water will rise 
 from 28 to 31 feet. It requires something 
 heavier than air to keep the valves of this 
 pump closed ; therefore to start it, fill the 
 cylinder with water poured from above ; the pis- 
 ton then descends through this water, as on be- 
 ing pushed down its valve opens and being lift- 
 ed the water closes its valve effectually, and 
 it creates a vacuum in the cylinder between 
 two valves, which can only be filled up by the 
 water ascending through the suction pipe. The 
 force-pump needs to be better made than the 
 ordinary suction pump. But its valves are 
 more easily kept closed : therefore it does not 
 need water poured in to start it 
 
 PTJNCH.-Ordinary punch is made of any dis- 
 tilled liquor with water, hot or cold, sugar and 
 lemons. The proportions and the use of rind 
 and juice are matters of taste. The following- 
 rules are quite generally agreed upon : 1st. It 
 should not be too sweet, else it will cloy upon 
 the appetite. 2d. Not too strong else it will 
 go to the head and produce drunkenness. 3d. 
 Too much water will ruin the best punch ever 
 made. 4th. The oil in the yellow rind of the 
 lemon is essential, and the best way to extract 
 it is to rub the rind of the lemon with a lump 
 of sugar. 5. The water should not boil nor 
 should it have been boiled before. 6. The sugar 
 powdered will make i t creamy. 7. Stir in each 
 ingredient as it is added. 
 
 ' Champagne Crip. I. — Take a bottle of Krug 
 champagne, a pint of tea, a gill of brandy, 
 sweeten to taste and ice well. 
 
 Champagne Cup. n. — Take a bottle of spark- 
 ling champagne that is iced, a bottle of 
 plain soda, two ounces powdered white sugar, 
 juice and thin peel of one lemon, three thin 
 slices of cucumber ; let stand until the sugar 
 is dissolved, then add a lump of ice and serve. 
 
 Francatelli's Rum Punch. — Take: — Bran- 
 dy, 1 quart; rum, I quart: arrack, % pint; 
 strong-made green tea, -% pint ; lemon, juice of 
 12, rind of 4; nutmeg, I (grated) ; cloves, 12 
 (bruised) ; cinnamon 1 stick (powdered) ; corian- 
 der seeds, 30 (bruised) ; pine apple, 2 lbs. 
 (sliced) ; lump-sugar, 9 lbs. ; boiling water, 2 
 quarts ; milk, 2 quarts. 
 
 Put all the above ingredients except the 
 milk into a pitcher holding two gallons, stir them 
 together, and tic a bladder closely on top ; let it 
 steep undisturbed for two days ; then boil the 
 
 milk, add it to the other ingredients, aud mix 
 thoroughly ; an hour afterwards filter the. punch 
 through a clean muslin bag, bottle at once, and 
 cprk dqwn tight ; keep the bottles in a cool 
 cellar. It should be iced for use. 
 
 Gin Summer-Punch.— Take .-Gin, j£ pint; 
 lemon, 1 ; maraschino, 1 wineglassful ; water, 
 1% pints; sodawater (iced), 2 bottles. 
 
 four the gin on the lemon-peej, add a little 
 of the lemon-juice, and the rest of the ingredi- 
 ents in the order named. 
 
 Grandison Punch. — The thinly-pared rinds 
 of two China and one Seyille orange and three 
 limes infused for an hour in a half pint of thin 
 cold syrup, then add the juice of the fruits, a 
 pint of cold strong well sweetened green tea, 
 a glass each of best old Jamaica rum, brandy, 
 Colombo arrack, pine apple syrup, and twp 
 bottles of champagne ; strain through a fine 
 lawn sieve. Bottle, and ice before using. 
 
 Maitrank. — A May drink pleasant and anti. 
 bilious only to be made in perfection in May 
 when the shoots of the woodroof asperula odo- 
 rata £wald-meister) are plentiful. The stalks 
 of this plant preserve their fragrance when 
 dried, but only communicate it fully to the bev- 
 erage when used fresh. Pour a bottle of white 
 Rhine wine into a bowl, and infuse into it as 
 many young shoots of the woodroof, cut 'about 
 an inch in length, as will fill a tablespoon. If 
 the wine be not sweet, add an ounce of finely 
 powdered sugar, cover the bowl, and let it stand 
 twelve hours. Serve in green glasses. Never 
 introduce orange, lemon or any extraneous 
 essence. 
 
 Milk Punch- '■ — P ut 2 tablespoonf uls pf rum 
 or brandy, and I heaping tablespoonful of 
 sugar into 'a glass of iced milk. Stir and grate 
 nutmeg on top: 
 
 II.— Pare six lemons very thin, steep the peel 
 three days in one pint of old rum, then add 
 one quart of old brandy, the juice of three 
 oranges and three lemons, one quart of water, 
 one pound of loaf sugar and half of a grated nut- 
 meg ; when the sugar is dissolved, mix thor- 
 oughly ; add one quart of scalded milk ; cover, 
 and let stand two hours ; then strain. Ice well 
 before drinking; It will keep bottled. 
 
 III. — 7«^. - ^Lemon-juice, 1 pint ; rum, 2 or 
 2i quarts ; water, 2 quarts ; milk, 1 quart ; 
 loaf-sugar, i£ lbs. 
 
 Mix the lemon-juice, rum, and water, and 
 dissolve the sugar jn them ; then pour in the 
 milk, boiling hot, and add the peel of 4 lemons. 
 In a few minutes taste it, and if jt is not to your 
 taste make it so by adding more of any ingredi- 
 ent apparently deficient. Strain it through a 
 bag, and bottle it. It is fit for use immediate- 
 ly, or it may be kept in a cool cellar. 
 
 Norfolk Punch. — Take .--Lemons, 6 ; Se- 
 ville (bitter) oranges, 3 ; brandy, 2 quarts : white 
 wine, 1 quart ; milk I quart ; sugar, I )4 lbs. 
 
 Pare the lemons and oranges very thin, and 
 squeeze- the juice pf both, into a large jar ; 
 add the oth,er ingredients, mix, and cover for 
 24 hours ; then strain through a bag till clear, 
 and bottle. 
 
438 
 
 PUNCH 
 
 QUAIL 
 
 Nuremberg Punch. — Take a half pound of 
 loaf sugar, press upon it, through , muslin or a 
 silver strainer, the juice of three large oranges ; 
 add a little of the peel, cut very thin ; pour 
 upon this a quart of boiling water, a pint of 
 good old Batavia arrack and a quart of substan- 
 tial claret, stir these together well, let it cool 
 and stand a day or two. Ice before using, 
 remembering that ice melting will weaken the 
 punch. 
 
 Pine apple Cardinal. — A sliced pine apple 
 put in a deep bowl with two pounds of pounded 
 sugar candy and then left for three hours ; 
 then pour over it one bottle each of sherry, 
 Rudesheimer and champagne. 
 
 Regent's Punch.— I.- Take .--Oranges, rind 
 and juice of 2 ; lemons, 3 ; cold sugar-syrup, ]/ 2 
 pint; strong green tea, sweetened, 1 pint, best 
 old Jamaica rum, arrack, French brandy, and 
 pine-apple syrup, each 1 wineglassful ; cham- 
 pagne, 2 bottles. 
 
 Pare the oranges and lemon as thin as pos- 
 sible and steep the rinds for an hour in j£ pint 
 of cold thin syrup'; then add them to the juice 
 of the oranges and lemons ; add the tea (quite 
 cold) to the fruit and syrup, stir in. the rest of 
 the ingredients, and pass the whole through a 
 fine lawn sieve until it is perfectly clear ; then 
 
 bottle, and put it into ice until dinner is served; 
 This is the genuine receipt for the punch of 
 George IV. 
 
 IL Take four ounces of clarified sugar, thin 
 peel of one lemon and one orange, one bottle 
 of dry champagne, a half bottle of good brandy; 
 a half gill of rum, one»wine glass of maraschino, 
 a few slices of pine apple, and one quart of 
 green tea well iced. Mix thoroughly. 
 
 Roman Punch. — Take .--Lemonade (strong 
 and sweet), 3 large teacupfuls ; rum, 1 wineglass- 
 ful; champagne, 1 wineglassful; oranges, juice 
 of 2 ; eggs, whites of 2 ; powdered sugar, % lb. 
 
 Beat the whites of the eggs stiff, with the 
 powdered sugar.and mix with the rest of the in- 
 gredients. Ice abundantly, or freeze. (.SV^Cla- 
 
 RET.COBBLER, JULEP, SHERBET, and SHERRY.) 
 
 PURGATIVES.— {See Cathartics.)- 
 PURSLANE. — A. common wild plant which 
 is sometimes Cultivated, and then becomes 
 much larger and better. The young growth, 
 cut 6 inches long, and served like spinach, is 
 good. It is used in salads, pickles, etc. 
 
 PUTTY. — To remove from a window-sash — 
 apply a soldering iron or poker heated (but 
 not red-hot), slowly over the putty. To re- 
 move putty from window-panes, see Clean- 
 ing. 
 
 Q 
 
 QUAHAUG. {See Clams.) 
 
 QUAIL. — Quails (known at the South as 
 partridge) are among the best-flavored of game- 
 birds ; their flesh being white, tender, and ex- 
 tremely delicate. Their size is about one-third 
 that of the partridge or ruffed grouse. They 
 are generally very plentiful in the markets 
 
 throughout the winter months, except when 
 the preceding winter has been unusually 
 stormy, cold, and snowy. Many thousands are 
 sent from the West to the Eastern markets in a 
 frozen state, and generally arrive in good con- 
 dition ; but those which are killed near by are 
 to be preferred. A quail is old when it has a 
 
 Quiil. 
 
 white bill and bluish legs ; when young, the bill I Baked Quails—Clean, and truss as directed 
 
 v.11^ t -rv. gay r l0 u' and -, the le S s are I for chicken ' or ttn&Y tie the ^gs down to the 
 2^ ": S t e or more fresh 1 ualls are when I rump with a strong thread, letting the feet stand 
 cooked, the better. | up; place the birds on their backs in a baking- 
 
QUASSIA 
 
 QUININE 
 
 439 
 
 pin with a piece of butter the size of a hazel- 
 nut on each ; just cover the bottom of the pan 
 with cold water, and set in a quick oven; baste 
 now and then ; when about half done, put 
 the liver of the birds well pounded in the bak- 
 ing-pan, and continue basting till the quails are 
 done. Garnish with parsley or water-cress. 
 
 Broiled Quails. — Clean, wash, and split 
 down the back ; lay in cold water half an hour ; 
 then dry carefully with a towel, season with salt 
 and pepper, and broil on a gridiron over a 
 bright fire, laying them breast downwards at 
 first and turning when brown. When done, 
 lay on a hot dish, butter well on both sides, 
 and serve at once. 
 
 Pie, (Quail.) — Make as directed for pigeon- 
 pie. (See Pigeon.) 
 
 Roast Quails. — Prepare as for baking ; 
 dredge them with a little flour; and roast before 
 agood fire fifteen or twenty minutes, basting 
 freely with butter. Garnish with parsley or 
 water-cress. 
 
 QUASSIA. — The wood of a tree growing in 
 the West Indies called Picrcena excelsa. The 
 wood is' tough', but not very heavy, and is usu- 
 ally sold as chips. Sometimes drinking-vessels, 
 carved out of the wood, are sold. These are 
 to be filled with water at night, allowed to stand 
 till morning, and the contents then drunk. The 
 quassia wood is intensely bitter, and yields its 
 bitterness readily to water. The medicinal 
 preparations from it are an extract, a tincture, 
 and an infusion.' Of these the infusion is most 
 used, chiefly as a vehicle * for administering 
 more nauseous medicines, for which it is excel- 
 lent, being one of the very few bitters which 
 contains no tannin, and so does not blacken with 
 iron. Quassia is a pure bitter, but not an 
 agreeable one. It is used sometimes in indi- 
 gestion, but calumba has here mostly superse- 
 ded it ; in indigestion, accompanied with loss 
 of power and irritability of the stomach, it may 
 well be given along with either an acid or an 
 alkali, according to the period .of digestion.' It 
 b prpbably most useful as a tonic after pros- 
 trating illness, but even then it is better to com- 
 bine it with a preparation of iron and an acid. 
 
 QUILLING-. — A narrow border of lace or 
 edging, plaited in such a manner that when 
 done up it will resemble a row of quills ; as, 
 the quilling oi a woman's cap. An instrument 
 for doing up quilled edging is sold in the house- 
 furnishing stores. 
 
 QUINCE. — There are many varieties of this 
 excellent fruit, the most esteemed .being the 
 a^/<?-quince, flear-quince, and Portugal-quince. 
 The apple, or orange-quince as it is sometimes 
 cille'd, is the tenderest and has an excellent 
 flavor ; the Portugal quince is quite scarce ; and 
 the pearrquince is quite hard and tough, but is 
 the most perfect in appearance, and has a flavor 
 equal. to any. In selecting,., choose the 'large 
 smooth ones ; the small knotty ones are tough, 
 worm-eaten, and wasteful. Quinces are in 
 season from October to December. They may 
 be kept for' some time by wiping off the fur 
 an<J laying them some distance from each other 
 
 on a shelf in a cool dry closet. Quinces are 
 never eaten raw, but they are cooked in a variety 
 of ways. (See Compotes, Jelly, Marma- 
 lade, Preserves, and. Puddings.) 
 
 Cordial, (Quince.) — Select ripe and sound 
 quinces, wipe off the fur, and grate them ; put 
 the pulp in a strong cloth and press out every 
 drop of the juice ; to each quart of this juice, 
 add two-thirds of a quart of French brandy, a 
 pound and a half of white sugar, a hundred 
 bitter almonds or peach-kernels, and a dozen 
 cloves ; put it in a stone pot, cover it tight, and 
 keep it a week in a warm place ; then skim and 
 bottle it, and let it remain a year before using it. 
 
 QUININE. — This is the most important 
 constituent of cinchona bark, and has now al- 
 most entirely superseded the crude substance 
 as a remedy. Pure quinine is not employed in 
 medicine, being quite insoluble in water ; but 
 the sulphate takes its place. , Sulphate of qui- 
 nine is pure white and crystalline, the crystals 
 being feathery ; it possesses the curious prop- 
 erty of fluorescence, i. <?., certain rays of light 
 falling in a solution of quinine, though them- 
 selves invisible, cause the solution to yield light. . 
 The effects of quinine are manifold. Applied 
 to the white corpuscles of the blood, and all 
 bpdies resembling them, it arrests their motion 
 and apparently kills them ; it also, within cer- 
 tain limits, arrests putrefaction even more pow- 
 erfully than creosote. On the digestive tract 
 quinine acts as do most other bitters ; it gives 
 rise to an increased flow of mucus, and to a 
 small extent also that of the gastric juice. 
 Especially will it be serviceable to arrest the 
 putrefactive changes of food which has been 
 retained in the stomach without being digested, 
 thus giving rise to flatulence, acidity, etc. 
 Quinine, after being swallowed, passes into the 
 blood, and in great measure is evacuated by 
 the kidneys, almost unchanged. The effect of 
 quinine on the sense of hearing is peculiar. If 
 taken in large doses, it speedily gives rise to 
 noises in the head, singing in the ears,- and 
 sometimes deafness ; sight, too, may become 
 dim or even blindness for a. time ensue : head- 
 ache is also produced, frontal in site and severe 
 in character; generally the pain is of a dull 
 heavy kind, the face is flushed and hot, and the 
 eyes suffused. These effects of large doses of 
 quinine go by the name of cinckonism. More- 
 over, in large doses, quinine has the power 
 of markedly reducing temperature ; for this 
 reason it has been largely given in acute rhcu : 
 matism, pyaemia, and some forms of fever. 
 Sometimes quinine in these cases has been 
 given in enormous doses, 20 grains, frequently 
 repeated, being not uncommon. It is true that 
 in these cases the temperature has sometimes 
 been reduced, but the patient has died all the 
 same. 
 
 The most important use of quinine seems to 
 be in malarious fevers, remittent or intermit- 
 tent. The best plan of giving the remedy in 
 these diseases is to wait for a remission, then 
 to give a full dose, at least 5 or 10 grains, and 
 keep up the effect by an hourly administration 
 
440 
 
 QUINSY 
 
 of the remedy thereafter ; 2 grains will gener- 
 ally suffice as a dose for this purpose, but to 
 arrest the paroxysm it is best to give a much 
 larger quantity. Certain forms of neuralgia, of 
 a distinctly remittent type, are best treated by 
 quinine. A large dose should be given just be- 
 fore the expected attack: 10 to 20 grains should 
 suffice. Even ordinary neuralgias are fre- 
 quently benefitted by doses of quinine given 
 during an intermission. Quinine is commonly 
 prescribed in most forms of convalescence 
 from acute disease. It is then ordinarily given 
 in a dose of 1 or 2 grains dissolved in water or 
 orange wine by a few drops of dilute sulphuric 
 acid. In this way it is of undoubted service. . 
 
 QUINSY. — A common and troublesome af- 
 fection, consisting of inflammation of the tonsils 
 and adjacent parts of the fauces or back part 
 of the mouth. It may occur at any age, but is 
 most common in young people ; and when once 
 any one has been subject to it, it is very likely 
 to recur on exposure to cold, so that some have 
 an attack every year. Although painful at the 
 time, no serious results need be feared. The 
 symptoms of quinsy are a stiff and painful 
 feeling; in the throat after exposure to wet or 
 cold ; the tongue .becpmes furred and white ; the 
 appetite is bad ; there are often headache and 
 pains in the limbs ; the temperature of the body 
 rises rapidly, and all the symptoms of a fever 
 come on. The tonsils enlarge, so that the act 
 of swallowing is accomplished with difficulty, 
 and the tonsils may be so large as almost to 
 meet in the middle line and quite prevent any 
 solid food being taken : at the same time there 
 is swelling outside, just below the ear, which is 
 painful when pressed. The enlarged tonsils 
 may become full of pus and when they burst 
 they discharge much matter, and at once afford 
 decided relief. The febrile symptoms last four 
 or five days, and then subside quickly ; in most 
 cases the inflammation goes away without the 
 formation of any matter; generally, also; one 
 side of the throat is more affected than the other. 
 
 Treatment— The patient should at once go 
 to bed, or at least keep in a room with a moist 
 and warm atmosphere , any attempt to go out 
 in the air only increases the malady, and makes 
 the throat more sore than before. No solid 
 food can be taken, and therefore beef tea, hot 
 milk and soups must be given, and the thinner 
 the fluid the more easily is it swallowed. Port 
 wine is very valuable, and three or four glasses 
 should be taken every day, and will be found to 
 give great relief. Steam should be frequently 
 inhaled by placing the mouth over a jug full of 
 boiling water, but not over the mouth of a 
 kettle, as the patient's mouth may be scalded. 
 Gargles are of no use, as they do not go far 
 enough back, and the effort of gargling is dis- 
 tressing to the patient. A hot bran or linseed- 
 meal poultice should be placed round the throat 
 at night, while during the day hot flannels should 
 be worn. Sponging the outside of the throat 
 with hot water will give great relief ; the inside 
 of the throat may be sponged with some astrin- 
 gent lotion, as tannic acid or iron and glycerine, 
 by which it may be kept constantly moist. A 
 mixture containing chlorate of potassa and bark 
 is most useful in this affection, and it shouldbe 
 continued for some time until convalescence is 
 established. Puncturing the tonsils with a 
 small and narrow knife is very useful, even if it 
 does not cause matter to escape. In some 
 cases a leech or two behind or below the ear is 
 useful, but blisters do no good. People who 
 are liable to quinsy should be very careful to 
 avoid, as far as possible, foggy and damp 
 weather, as the disease is then very liable to 
 recur. This affection might at first be mistaken 
 for scarlet fever ; but the fever lasts for a shorter 
 time, and there is no rash, nor is it followed by 
 dropsy or swelling of the glands. In diphtheria 
 there is less fever, but much more prostration, 
 while a membrane forms over the nostrils and 
 a fatal result often happens. * 
 
 R 
 
 RABBIT.— The "hare" of the Southern 
 States, and the " rabbit " and " gray hare " of 
 the Northern are the same animal. Rabbits are 
 killed in immense numbers and are generally 
 very plentiful in the markets from September 
 to January, after which they begin to breed and 
 are unfit to eat. They are in the best condi- 
 tion in November. The flesh of the rabbit, 
 when over a year old, is dark, dry, and some- 
 what tough 5 th6 young, when nearly 1 full grown 
 and fat, are tender and rather delicate eating. 
 A young rabbit has soft paws, which are not 
 much opened ; but an old one has them open, 
 hard, and worn. The ears Of a young one are 
 very soft, while those of an old one are stiff 
 'and comparatively rough. A rabbit, like al- 
 most every other kind of. game, has a better 
 
 taste when a little " seasoned, " or when the 
 flesh is what is called " high " ; but it must not 
 be too much so. As long as the body is rather 
 stiff it is good ; but when limber, and when the 
 flesh has a black-bluish appearance, it is neces- 
 sary to examine it carefully, as it is probably 
 tainted. 
 
 The domestic or tame rabbits are often found 
 in the markets (both alive and dead), but they 
 are unfit to eat unless they have been kept in a 
 large jjlace, well fed, free from any manure Or 
 dirt, and With plenty of room to burrow in a 
 dry soil. When these conditions have been 
 complied with, however, they are much superior 
 to the wild rabbit, being more juicy and tender, 
 and better flavored. They are best for the 
 table when from three to twelve months old* 
 
RABBIT 
 
 441 
 
 Baked Rabbit. — Clean and wash carefully, 
 and place the rabbit in a baking-pan, with a few 
 slices of onion and carrot ; salt, pepper, and but- 
 ter it ; cover the bottom of the pan with cold 
 water and set it in a quick oven ; after ten or 
 fifteen minutes, turn the rabbit over, baste and 
 
 Rabbit for Baking. 
 
 Cover it with a piece of buttered paper ; con- 
 tinue basting till done. When about half done, 
 if the water and juice are boiling away, add 
 more water or broth, and when done, turn the 
 gravy over the rabbit through a strainer. Gar- 
 nish with water-cress, and sprinkle a few drops 
 of lemon-juice or vinegar over .the top as it is 
 sent to table. 
 
 Broiled Rabbit. — Select a young rabbit for 
 this purpose, clean and wash carefully, cut off 
 the head, slit it open all the way down the front, 
 and lay it in salt and water with a plate over it 
 to keep it down, for half an hour ; then wipe 
 dry, make eight or ten deep gashes across the 
 thickest part of the back, and broil over a hot 
 clear fire ; turn the rabbit often, and when it is 
 browned nicely on both sides, lay on a hot dish, 
 salt and pepper well, and spread plenty of but- 
 ter over it. Garnish with parsley. 
 
 This dish is improved, if, after the rabbit is 
 dished and seasoned as directed above, it be 
 set in the oven for five miuutes, and then 
 anointed with a sauce made by heating two 
 tablespoonfuls of vinegar and mixing with it a 
 tablespoonful of made mustard. 
 ,i Fricasseed Rabbit. — Select two young rab- 
 bits, clean them, cut into joints, throwing away 
 the head and nepk, and soak them an hour in 
 salt and water ; put into a sauce-pan with a pint 
 of cold water ; add half a pound of fat Salt pork 
 cup into slips, a bunch of sweet herbs, an onion 
 mincfid fine, pepper, a pinch of nutmeg, and a 
 pinch of mace ; cover closely, and stew until 
 tender. Take out the rabbits and set in a dish 
 where they will keep warm ; add to the gravy a 
 teacupful of cream or milk, two well-beaten 
 «eggs stirred in gradually, and a tablespoonful 
 of butter ; thicken with a little flour wet in cold 
 milk, boil up once, and remove the saucepan 
 from the fire ; squeeze in the juice of a lemon, 
 stirring all the time, and turn over the rabbits. 
 
 Fried Rabbit. — Young rabbits only are fit 
 for frying. Clean, cut into joints, and soak in 
 salt and water for an hour ; then dip in beaten 
 egg, roll in cracker crumbs, and fry to a nice 
 brown in plenty of lard or dripping. Serve 
 with onion sauce. 
 
 Larded Rabbit.— Clean, cut into joints; 
 (leaving out the head and neck), lard with slips 
 of fat pork (see Larding), and fry till about 
 half;dofae. Have ready some strained veal or 
 beef gravy,, put it with the rabbit into a sauce- 
 
 pan; add a minced onion, a bunch of sweet 
 herbs, and pepper ; cover closely, and stew half 
 an hour, or until tender. Take out the rabbits 
 and lay in a hot covered dish ; strain the gravy, 
 add a tablespoonful of butter, and the juice of 
 a lemon, and thicken with flour ; boil up well, 
 and pour over the rabbit. 
 
 Pie, (Rabbit.) — Make as directed for Pigeon 
 Pie. 
 
 Roast Rabbit. — Clean, and lay in salt and 
 water for an hour. Make a stuffing of bread- 
 crumbs, minced beef-suet, lemon-peel, grated 
 nutmeg, pepper and salt, and any sweet herb 
 that may be liked ; stuff the rabbit with this, 
 sew it up, and skewer it into proper form. 
 
 Rabbit for Boiling. 
 
 Rub the outside of the rabbit over with butter, 
 flour it slightly, and roast, basting often. It 
 ought to be done in from forty-five minutes to 
 an hour. Make a gravy with a small piece of 
 beef; or the livers of the rabbits if they were 
 not roasted inside, a whole onion, some whole 
 peppercorns, a blade of mace, a clove or two, 
 . and a small crust of bread toasted very dry and 
 brown, but not burnt; when the gravy has 
 
 Rabbit for Roasting. 
 
 boiled enough, strain it, add a little catsup and 
 flour mixed together, boil up once, and serve in 
 a tureen. If the gravy is liked very rich, a 
 wineglassful of port wine may be added. 
 
 Stewed Rabbit. — 1 Clean, cut off the head, 
 and soak in salt water for an hour ; then put 
 into a saucepan, pour on enough cold water to 
 cover them, add a little salt, and stew until ten- 
 der. Slice in another pot three or four onions, 
 and boil in a little water until thoroughly done ; 
 drain off the water, and stir the onions into a 
 gill of drawn butter, pepper to taste, and when 
 it simmers, add the juice of a lemon. Dish 
 the rabbit, pour the hot sauce over it, and set 
 in a warm place, closely covered, for five min- 
 utes before sending to table. I 
 
 II. Clean, cut into joints, and fry in three 
 ounces of butter until they are turning rather 
 brown ; then take out the rabbit, and add to 
 the gravy a small carrot and two or three 
 onions, sliced, a few slices of turnip, half a 
 dozen sprigs of parsley, two of celery, and one 
 of thyme (the last tied together with a string), 
 
442 
 
 RACCOON 
 
 RASH 
 
 salt ahd pepper, two or three cloves, and half a 
 pint of sherry or madeira wine , cover the 
 whole with broth or water, and boil till half 
 done ; then add the rabbit, and continue boil- 
 ing gently till the whole is done, stirring now 
 and then. Dish the rabbit ; mash the onions, 
 carrot, and turnip through a colander ; and put 
 them all around the pieces of rabbit ; strain the 
 gravy over the whole, and serve warm. 
 
 RACCOON. — This animal is more frequently 
 seen on the table at the Souui than in other 
 parts of the country, but it occasionally makes 
 its appearance in our markets, sometimes in a 
 live state. It is in season during the fall and 
 winter months. The full-grown raccoon weighs 
 from seven to twelve pounds, and its flesh is 
 both rank and tough : the young are better, but 
 even these are not good if very fat. Prepare, 
 cook, and serve as directed for Opossum. 
 
 RADISH. — The radish is supposed to be a 
 native of China, but has long been cultivated 
 here. It contains little else than water, woody 
 fibre, and an acid substance which resides in the 
 external part ; it cannot, therefore, be very nutri- 
 tive, but it is an agreeable relish and stimulant. 
 There are various varieties of radishes, but 
 they are generally divided into the turnip, or 
 round, and the spindle-rooted. Many are forced 
 for the early market, and they are one of the 
 first vegetables to make their appearance in the 
 spring. Their season commences in April, and 
 continues with a succession of crops ■ till cold 
 weather ; the black Spanish and other winter 
 varieties can be buried in dry sand for the 
 winter's use, and in fact can be kept till the 
 new radishes appear. The young seedling 
 leaves of the radish are sometimes used as a 
 salad; the seed-pods also, when green, are 
 often pickled along with string-beans. The 
 color of radishes varies greatly ; passihg from 
 white to red, and through every shade to a dark 
 purple, approaching to black. They will grow 
 in almost any soil, but they flourish best and 
 attain a larger size in a deep, sandy soil. The 
 seeds should be sown in rows about a foot 
 apart, as soon as the frost is out of the ground ; 
 or they may be started in a hot-bed and trans- 
 planted to the garden. Of the early turnip- 
 shaped varieties, the scarlet, olive-shaped, and 
 the white turnip-rooted are the best. The long 
 scarlet short top, and the long white Naples are 
 the most desirable of the long-rooted sorts. 
 The rose-colored Chinese is good for winter 
 forcing. 
 
 RAIL. — There are several varieties of this ex- 
 cellent little bird, but none of them are very 
 abundant in the Northern markets. The clap- 
 per-rail, or meadow-hen. is the most plentiful, 
 and though inferior to the sora, is very tender 
 and well-flavored when in good condition. It 
 is best in September and October. The sora, 
 or Carolina rail, is seldom seen for sale, al-. 
 though it is much sought after. Its flesh is of 
 an exceedingly delicate flavor, unsurpassed in 
 quality by that of woodcock. It is in best 
 condition in September. The Virginia rail, or 
 little mud-hen, is occasionally found in the 
 
 markets in April and May, and again in Sep- 
 tember and October. It is considered best in 
 the latter months, but its flesh is not very deli- 
 cate , at any time. Prepare, cook, and serve 
 rails as directed for Ortolans. 
 
 RAISINS. — 'These are merely grapes dried' 
 in the sun, or by stove-heat. The former, called 
 sun-dried raisins, ,are the most highly prized ; 
 but many sold as such are not dried entirely 
 without the aid of artificial heat. The Malaga, 
 or " muscatel," which comes from Spain, is the 
 best raisin for table use. The Sultana, with- 
 out seed, and the Smyrna are also choice va- 
 rieties. The common raisins are made from 
 ordinary grapes with little care ; they have an 
 acid taste, which is much less agreeable than 
 the flavor of the choicer kinds, and they are 
 cften . mixed with a great quantity of refuse 
 matter and dirt. Raisins are in season through- 
 cut the year, but are best frcm January tq 
 June, when they are fresh. In buying, take the 
 small boxes, as raisins lose quality by keeping. 
 
 Wine of Raisine.— First boil the water 
 which is to be used for. the wine, and let it.again 
 become perfectly cold; then put into a sound 
 sweet cask eight pounds of fine Malaga raisins 
 for each gallon that is to be used, taking out cnly 
 the quite large stalks ; the fruit and water may 
 bfe put in alternately until the cask is full, the 
 raisins being well pressed down in it ; lay the 
 bung lightly over, stir the wine every day or 
 two, and keep it full by the addition of water 
 that has, like the first, been boiled, but which 
 must always be quite cold when it is used. So 
 soon as the fermentation has entirely ceased, 
 which may be in frcm six to seven weeks, press 
 in the bung, and leave the wine untouched for 
 twelve months ; draw it off then into a clean 
 cask, and fine it, if necessary, with isinglass, 
 tied in a muslin and suspended in it. 
 
 RAPE. — A plant of the cabbage species, with 
 fleshy stem and leaves, which are sometimes 
 used in the same manner as spinach, in salads, 
 etc. It is hardly fit to use until touched by 
 frost. The taste is warm and aromatic ; but it 
 is not cultivated in this country to any consider- 
 able extent, and consequently is seldom obtain- 
 able in the markets. Tfte chief value of the 
 plant lies in the oil which is expressed abund- 
 antly from the seed, and extensively used in 
 lamps and machinery. 
 
 RASH. — There are several rashes to 
 which young children are subject. The most 
 common one is the red gum. (See Red Gum.) 
 Another rash is one which sometimes leads 
 parents to dread the accession of measles cr 
 scarlet fever. It is a red blush, most observa- 
 ble on the extremities, but attended with little 
 fever. Measles is preceded by running frcm 
 the nose and a peculiar cough, and scarlet 
 fever by sore throat, and the absence of 
 these symptoms from the rash now men- 
 tioned generally points out its real nature. 
 Another rash, presenting dull, red patches, 
 chiefly on the legs, with here and there small 
 swellings, is also sometimes seen. All these 
 rashes are of course mere symptoms, and, ex- 
 
"RASPBERRY 
 
 REED-BIRDS 
 
 443 
 
 cept in the case of red gum, require no special 
 treatment. (See Nettle Rash.) 
 
 RASPBERRY.— This is one of the best of 
 fruits for the dessert, especially the choicer va- 
 rieties, among which are the red and the yellow, 
 or white, the Antwerp, the Franconia, the Fas- 
 tolff, etc., which ripen from the 5th to the 10th 
 of July. The common red raspberry ripens a 
 little earlier ; and the' black-cap, or common 
 black raspberry, which is the original variety of 
 the fruit, ripens later and lasts about six weeks. 
 During favorable seasons raspberries are 
 found in the markets from about the middle of 
 June to the middle of August. The fruit is 
 sub-acid and cooling. Its flavor is extremely 
 volatile, and if the fruit is kept for two or three 
 days, will be almost entirely gone. 
 
 .Brandy (Raspberry ).-r-To one gallon of 
 brandy, allow two quarts of raspberries ; bruise 
 them in a little of the brandy and add them to 
 the rest ; let them steep, covered closely, for 
 ten or twelve days ; then strain through a seive 
 and put to the liquor three-quarters of a pound 
 of white sugar ; when it is fine, bottle it'. 
 
 Vinegar (Raspberry). — Take red or black 
 raspberries, 5 qts. for three successive days; 
 best. cider vinegar, 5 qts. ; crushed sugar I lb. 
 to every pint of juice. 
 
 In the morning put five pounds of raspberries 
 and all of the vinegar in a four gallon crock ; 
 the next morning put five pounds of fresh fruit 
 in another crock the same size ; tie a strainer 
 over it drooping several inches ; empty the first 
 crock into the strainer and drain, leave un- 
 touched until the next morning, when the 
 drained fruit is thrown away and the process 
 repeated; this brings you to the fourth day; 
 then tie the strainer over the empty, clean 
 • crock, pour in the raspberries and let them 
 drain until the next day. Measure the liquid, and 
 add an equal quantity of vinegar ; put it in the 
 preserving kettle and let it simmer ; skim and 
 while hot Jill the bottles, cork and seal them; 
 have the corks soaking in hot water when the 
 vinegar is simmering. Pound the cork well in, 
 holding the bottle wrapped in a towel, in" the 
 hand. Cut the cork even with the top of the 
 bottle, turn it upside down and give it a turn 
 or two in melted cement. This syrup will keep 
 for years and makes a most delicious drink. 
 
 Wine (Raspberry). — Make as directed for 
 red currant wine ; but, as the fermentation 
 subsides, add a small quantity of the pure juice 
 of the raspberries, or suspend some fresh 
 fruit in the cask, and the flavor of the wine will 
 be greatly improved. 
 
 RATS, To Destroy. — The methods sug- 
 gested for destroying mice also apply to rats. 
 {See Mice). 
 
 RATAFIA. {See Liqueurs.) 
 
 RAT can rarely be had except at one or 
 two stands in Washington Market, New York. 
 It is very large, and the parts sold are only tlie 
 fleshy side-fins. The flesh is rather tough, 
 glutinous, and somewhat insipid in taste ; but 
 it improves with keeping. The following re- 
 ceipt for cooking it is French : 
 
 I To Cook. — Clean the fish, put it in a pot, 
 cover with cold water, and boil till tender ; then 
 dish it, and sprinkle it with salt and pepper. 
 While it-is boiling, put about two ounces of 
 
 butter to each pound of fish in a frying-pan, set 
 it on a quick fire, stir now and then, and when 
 brown, throw into it about six sprigs of parsley, 
 and take them off immediately with a skim- 
 mer ; as soon as the parsley is taken off, pour 
 the butter over the fish quickly, put two table- 
 spoonfuls of vinegar in the frying-pan while on 
 the fire, give one boil, and pour also over the 
 fish ; then send at once to table. Frying the 
 parsley and boiling the vinegar cannot be done 
 too fast, as the fish must be served hot. 
 
 RAZOR. (See Shaving.) 
 
 RECEIPT. — A receipt is a written acknowl- 
 edgment that money or some other thing has 
 been received from another person. 
 
 When an account or bill (see Bill) is paid 
 it is customary for the creditor to write the 
 words " Received Payment " with the date, 
 beneath the items, and affix his signature, which 
 gives to the account or bill the character of a 
 receipt. 
 
 A receipt in full may be in the! following 
 form : 
 
 " Received, New York, May I, 1876, of John 
 "Doe, fifty ^.(.50.^.) dollars in full of all 
 "demands to this date. Richard Roe." 
 
 A receipt, although expressed to be in full 
 of all demands, is not conclusive evidence of 
 the facts attested by it. If obtained through 
 fraud, accident or mistake, or without the arti- 
 cle having actually been delivered, it wHl not 
 prevent the person giving it from suing for the 
 article. (See Bill and Law).' 
 
 RED GUM. — A simple and harmless skin 
 eruption which occurs in infants within the 
 first year of life, from hot rooms and bedding, 
 hard under clothing, new flannel, all sorts of 
 local irritation, and in the mildest feverish dis- 
 eases. The rash is best marked on the back, 
 as a profusion of minute red splotches, attend- 
 ed by a trifling itching ; sometimes it may come 
 out all over the body. 
 
 Treatment : — Very simple diet, consisting of 
 milk, or milk and lime-water, without thicken- 
 ing the food at all. A little rhubarb and mag- 
 nesia to act as a gentle purgative, and bathing 
 in tepid water. Should the rash not yield to 
 this, apply zinc ointment. 
 
 HEED-BIRDS.— These excellent little birds 
 
444 
 
 REFRIGERANTS 
 
 RESPIRATION 
 
 are usually brought to market dead, and picked 
 and strung together in bunches like peppers. 
 They are most abundant in the Philadelphia 
 markets, Philadelphia being near their feeding 
 grounds. They are commonly known there as 
 reed-birds, but in the Charleston and Savanah 
 markets, where they are also abundant, they 
 are called rice-birds. They are in best condi- 
 tion for the table in September and October. 
 Prepare, cook, and serve as directed for 
 Ortolans. 
 
 REFRIGERANTS.— These are what are 
 commonly called cooling medicines ; also some- 
 times febrifuges j they include such saline and 
 acid substances as are popularly regarded of util- 
 ity in diminishing febrile action. Refrigerants 
 are of at least two kinds,those which have proba- 
 bly the power to diminish temperature, and those 
 whichseem only to allay thirst. Acidfruits seem 
 only to possess refrigerant , powers by allaying 
 thirst, for a dry parched mouth is one of the 
 most prominent indications of fever, and this 
 being relieved there is often a belief that the 
 bodily temperature is actually lessened. 
 
 (a) Carbonate of soda or potass, 20 grains ; 
 sweet spirits of nitre, 30 drops ; syrup of orange- 
 peel, 1 drachm; water, 1 oz. Mix and give 
 with 15 grains of citric or carbonic acid, or a 
 table-spoonful of lemon juice, while efferves- 
 cing. (This is the common medical efferves- 
 cing draught.) 
 
 (U) Nitrate of potass, 1 drachm ; sweet spirits 
 of nitre, 3 drachms; tincture of henbane, 2 
 drachms ; liquor of acetate of ammonia, 1 ounce ; 
 camphor mixture, enough to fill up an 8 ounce 
 phial. Give two tablespoonfuls every four 
 hours. ( A good common febrifuge mixture.) 
 If cough is present, add ten or fifteen drops of 
 ipecacuanha wine to each dose. 
 
 REGISTER. (See Warming.) 
 
 RENNET. — A substance used in coagulating 
 the milk in making cheese (see Cheese). To 
 understand its operation we may observe that it 
 is the nature of the gastric juice secreted in the 
 stomach of all animals to coagulate the milk 
 taken into it, as is well known, to those accus- 
 tomed to young children. The prepared 
 stomach of ruminating animals is found best 
 for jkis purpose, and that of a young calf that 
 has Teen killed before the the digestion is com- 
 pleted is generally preferred for rennet. To 
 prepare, wash the bag (or stomach) clean, and 
 salt it thoroughly inside and out, leaving a 
 coat of salt over every part of it ; put it into an 
 earthen jar or other vessel, and let it stand 
 three or four days, in which time it will 
 have formed the salt and its own natural juice 
 into a pickle ; take it out of the jar, hang it up 
 ior two or three days, and let the pickle drain 
 from it ; re-salt it, and place it again in the jar ; 
 cover the top of the jar with a paper pierced 
 full of pin-holes. It ought to remain in this 
 state twelve months undisturbed ; but it may 
 be used a few days after it has received the 
 second salting. 
 
 When wanted for use, soak the rennet in 
 water, to which a little lemon and cloves may 
 
 be added to do away with any disagrcable 
 smell. The strength of the liquid will cf course 
 be in proportion to the length of time the bag 
 remains in it-. 
 
 REP. — A thick, twilled, and durable cloth 
 extensively used in furniture, especially for 
 window-curtains and for covering chairs, sofas, 
 etc. It is made of worsted or silk, or of 
 worsted and silk combined, and in various colors. 
 The silk rep is a very rich fabric, but is 
 less durable than the worsted, which is scarcely 
 inferior in appearance when of good quality. 
 The mixed fabric is undesirable. Rep is 
 manufactured in pieces a yard, and sometimes 
 two yards wide. 
 RESIN.— Resins are solid substances of vege- 
 table origin, highly inflammable, giving much soot 
 by combustion, insoluble in water, but soluble 
 in essential oils and in alcohol. The resin of 
 commerce is the natural product of the pine ; 
 and immense quantities of it are made in the 
 Southern States, especially in North Carolina. 
 It is to this that reference is made whenever 
 resin is mentioned in any of the receipts in 
 this book. 
 
 To remove the taste cf Resin from New 
 Tin. — Take a hot live coal from a wood fire, or a 
 piece of burning charcoahput thecoal into a tin 
 vessel, and shake it about awhile. Repeat 
 this, if necessary, with a fresh coal each time ; 
 then wash out the vessel with boiling .water. 
 Or, boil in the vessel some potash dissolved 
 in water ; afterwards wash out the vessel, and 
 boil pure water in it. 
 
 RESPIRATION.— The process by which 
 the air enters and emerges from the lungs, and 
 in doing so causes the aeration of the blood, con- 
 verting the black venous blood into the red arter- 
 ial blood. Respiration consists of two parts; in- 
 spiration and expiration, and as a rule an in- 
 dividual breathes fifteen times a minute. The 
 lungs always contain air, and no expinatory 
 effort, however forced, can empty them ; this 
 air which cannot be got rid of is called the 
 Residual air, and is on the ( average from 75 to 
 100 cubic inches. About as much room in 
 addition to this remains in. the chest after an 
 ordinary expiration, and is called Supplemental 
 air. In ordinary breathing, from 20 to 30 cubic 
 indies of air pass in and out of the chest — this 
 is called the Tidal air ; thus at the end of an 
 ordinary inspiration, about 230 cubic inches of 
 air are contained in the lungs ; in addition, by 
 taking a very deep inspiration, another 100 
 cubic inches, called Complemental air, may be 
 added. Of these 230 cubic inches, about one 
 seventh goes out at every expiration and is 
 taken in again at the next inspiration, and so 
 on; from this it will be seen that it is highly 
 important that the air in a room should be con- 
 stantly renewed, for otherwise the occupants 
 will be breathing over again their expired air, 
 which is very injurious (see Air). The mech- 
 anism of respiration need not be fully described 
 here. During inspiration the diaphragm 
 descends, and the depth of the chest from above 
 downwards is thereby increased ; at the same 
 
RESPIRATOR 
 
 RHEUMATISM 
 
 445 
 
 time the ribs run upwards and outwards, so as 
 to increase the cavity of the chest from side 
 to side, and from front to back. Thus the chest- 
 walls expand in three directions during inspi- 
 ration, and at the same time the lungs follow 
 the expansion and become inflated with air. Dur- 
 ing, expiration, the lungs being elastic, retract, 
 and the reverse movement of the diaphragm 
 and chest-walls takes place. Anything, such 
 as tight-lacing, which interferes with the 
 due expansion of the chest, is therefore very 
 injurious ; any deformity of the chest,.a habit 
 of stooping, a curved spine, a pigeon breast, 
 these all have t ie effect of diminishing the 
 breathing area of the lungs. As a rule, the 
 broader and fuller the chest, the better is the 
 health, and the greater is the capacity for ex- 
 ertion. Gymnastics, drilling, rowing, etc., are 
 all excellent means of expanding the chest and 
 promoting good respiration. For methods of 
 artificial respiration, see Drowned. 
 
 RESPIRATOR. — An instrument worn on 
 the mouth by those who wish to avoid exposure 
 of the lungs to the night air, in cases of con- 
 sumption, winter cough, etc. In this way 
 warmer air is conveyed into the lungs, thus 
 preventing the irritation of the wind-pipe which 
 provokes the cough. There are several patent 
 respirators, but a handkerchief will serve all 
 practical purposes. 
 
 RHBIM'S PAPER. — Make a strong tinc- 
 ture of capsicum-pods (red peppers) by steep- 
 ing them for several days, in a warm place, in 
 twice their weight of rectified spirits of wine. 
 Dissolve gum-arabic in water to about the con- 
 sistency of molasses; stir equal quantities to- 
 gether with a small brush or large camel's hair 
 pencil ; take sheets of good tissue-paper, coat 
 them with the mixture ; let them dry, and then 
 coat again ; let that dry, and if the surface is 
 shining, there is enough of the peppered gum ; 
 if not, give a third coat. This paper, applied 
 in the same way as court-plaster to chilblains' 
 hot broken, and burns not blistered, speed- 
 ily relieves and cures them. It is good 
 for cuts and discolored bruises ; and allays 
 rheumatic pains. It keeps long. 
 
 'RHEUMATISM is now considered a slight 
 inflammation of the sheaths of the muscles, 
 and though its treatment somewhat corres- 
 ponds to that of the severer disease, called 
 Acute Rheumatism or Rheumatic Fever, 
 it is a comparatively trifling disorder. It indi- 
 cates itself by dull pains, not unlike toothache, 
 in various muscles, frequently in the lumbar 
 muscles, the small of the back, when it is 
 known as Lumbago. Allcock's porous plastei, 
 or Rheim's paper, is apt to stop it. Intern- 
 ally, take, every hour or two, a swallow from a 
 glass of water in which has been dissolved a 
 tablespoonful of Rochelle salts. 
 
 Acute Rheumatism is characterized by 
 high temperature, profuse sour sweats, and 
 swelling and reddening of some of the larger 
 joints, most frequently of the knee and ankle. 
 These are intensely painful, but generally get 
 well by themselves. Rheumatic fever most 
 
 frequently arises from cold and damp, especi- 
 ally if the individual has suffered from fatigue, 
 improper food, and the like. It begins with 
 restlessness and fever, with white or creamy 
 tongue, and bowels either constipated or re- 
 laxed. Presently the joints begin to ache, the 
 pain increases till there is swelling and great 
 tenderness all over one or more of the large 
 joints of the body; the hip joint, however, is 
 not very often affected. There is by this time, 
 in most cases, a high temperature, 102 or 103 
 F., but it gradually increases, and in many 
 cases becomes excessive. This, indeed, con- 
 stitutes one of the chief changes of the disease, 
 for when the temperature rises, above 105" 
 there is always more or less danger to the pa- 
 tient; by the time 108 is reached recovery is 
 -as nearly as possible hopeless, and at 109 may 
 be said to be quite so. In those cases where 
 a high temperature developes itself, the sweat, 
 which is ordinarily very profuse and of a 
 strong acid odor, disappears, and its reappear- 
 ance may be said to be the first sign of real 
 improvement: The pain and tenderness in the 
 joints, too, are very great. The patient can 
 hardly bear the weight of the bed-clothes, 
 much less can he bear the swollen limbs to be 
 touched; he himself dare not move, and he 
 even dreads the movements of others. The 
 pulse is quick and full, and, except the heart 
 be affected, regular. The thirst is extreme ; 
 and the urine is high-colored and full of a 
 brickdust sediment. It is difficult to say, too, 
 when the patient has seen the_worst, for joint 
 after joint may be affected, and even when 
 the patient seems fairly on the road to recov- 
 ery he may suffer a relapse. But the great 
 risk of rheumatic fever is the danger ot heart 
 complication. Most cases of heart disease 
 do, in fact, date their onset from an attack of 
 rheumatism. 
 
 Treatment. — Get a good doctor, if possible. 
 Bicarbonate of potash maybe given, either by 
 itself, or effervescing with citric acid, in large 
 doses— 30 grains or so every four hours, con- 
 tinuing it until the pain begins to abate and 
 the urine is rendered alkaline. The joints 
 ought at the same time to be wrapped in cot- , 
 ton-wool, But in some cases great benefit is 
 derived from applying warm alkaline lotions 
 (an ounce of bicarbonate of potash to a pint 
 of water) to the skin, and putting cotton-wool 
 over that. Woollen clothing or cloths should 
 also be worn next the skin, but should a not be 
 allowed to remain too long. Lemon juice is 
 also»believed to be an efficient remedy. The 
 diet should be light, — beef-tea, and the like. 
 As the patient improves, fish may be given, 
 but too early use of meat may bring on a fresh 
 attack. The patient should have plenty ol' 
 drink ; common lemonade is best, or soda ot 
 potass water may be given. Wine is forbid- 
 den, and above all things, beer. In convales- 
 cence, give quinine or bark and ammonia, after- 
 wards iron and cod-liver oil. 
 
 Chronic Rheumatism is quite a different 
 affection from rheumatic fever, for though the 
 
446 
 
 RHINE WINES 
 
 RHUBARB 
 
 latter may pass into the chronic stage, moet fre- 
 quently the one is quite independent of the other. 
 Most old people, especially if they have led a 
 life of exposure and fatigue, are more or less 
 affected with rheumatism, sometimes so far as 
 to completely cripple them. The constitutional 
 disturbance is slight, but the pain is sometimes 
 great, both night and day, so as to wear out the 
 patient by continual harassing. Medicines are 
 of little effect in this form of rheumatism, and 
 their use can only be ventured upon by the 
 physicians acquainted with the particular case. 
 Iodine paint to the affected joints sometimes 
 does good, but not so much as hot alkaline 
 lotions. All patients should wear flannel next 
 the skin, and be careful in their diet. Beer, 
 porter, and full-bodied wines must not be in- 
 dulged in. 
 
 RHINE WINES.— The wines of the Rhine 
 forma class different from all others. Some 
 of the lighter kinds bear a considerable resem- 
 blance to the vins de Graves ; but they are, in 
 general, dryer than any French wines. They 
 are generous, finely flavored, and characterized 
 by a delicate aroma that is peculiar to them. 
 Though they do not contain much alcohol, yet 
 from the completeness of their fermentation 
 they will keep longer (continuing to improve 
 with age) than the potent wines of the South 
 with double their alcoholic strength. From a 
 peculiar tartness which they possess it has been 
 thought that these wines are acid, and the in- 
 ferior kinds no doubt are to a certain degree ; 
 but this is by no means a constant character of 
 Rhine wines, many of which have not, in good 
 years, any perceptible acidity to the taste. 
 The most celebrated of these wines are fer- 
 mented in casks, by which the fine aroma is 
 preserved, and then, after being repeatedly 
 racked {see Wines), are kept for years in very 
 large vessels to mellow. When in market, the 
 time for racking is past. 
 
 The first of the Rhenish wines for fine flavor 
 and absence of acidity is the Johannisberger, 
 produced on the south side of a hill of that 
 name, a little below Maintz. The choicest of 
 all is called Schloss Johannisberg, from a vine- 
 yard now the property of Prince Metternich. 
 Little of this ever comes into the market ; but 
 other vineyards in Johannisberg give wines of 
 the first class. The produce of the Stienberger 
 vineyard is considered next in rank ; it is strong, 
 with much sweetness and delicacy of flavor. 
 Rndesheim and Grcrfenberg are also among the 
 first of these wines. Of second quality are 
 those of Marcobrunner, Roth, and Konisbach, 
 etc. Perhaps the best of the cheaper wines to 
 be procured in this country is the Niersteiner. 
 Old Hock, though generous and durable, is 
 considered less heating, and at the same time 
 more exhilarating than many other wines. {See 
 Hock and Wine.) 
 
 Rhine wines of little bouquet may be drunk 
 iced ; though, in the usual place of the lighter 
 kinds, with raw oysters before dinner, they 
 should be of the temperature of the room. 
 
 RHODODENDRON— This highly orna- 
 
 mental plant grows wild in the Middle States, 
 jut has been greatly improved by cultivation, 
 and is now one of the most beautiful of the 
 smaller shrubs. They should be planted in a 
 bed specially prepared, where they can be shel- 
 tered from the winter's sun. The proper soil 
 is peat, leaf-mould, and sand, in the proportion 
 of one part of the latter to four of the former. 
 They are perfectly hardy, and will yield their 
 large, brilliant clusters of flowers year after 
 year with little attention except keeping the 
 soil in proper condition. 
 
 The varieties are very numerous, and we can 
 mention only a few of the more desirable : — R. 
 Archimedes, bright rose, light centre ; R. 
 Atrosanguinewn, intense blood red, fine fol- 
 iage ; R. Barclayanum, deep rose, fine foliage ; 
 R. Blandyanum, deep crimson ; R. Bryanum, 
 rosy scarlet, light-centre, fine foliage ; R. Chan- 
 cellor, spotted purplish lilac ; R. Corregio, dark 
 crimson ; R. Delicatissimum, white, edged with 
 pink; R. Due de BrabaHt, yellowish white, 
 spotted with red, semi-double; R. Everestianum, 
 rosy lilac, spotted and fringed ; R. Giganteum, 
 bright-rose, good foliage; R. Leopardy, rosy- 
 lilac, intensely spotted; R. Nero, dark rosy 
 purple, spotted ; R. Roseum elegans, fine rose ; 
 R. Superbum, rose, late-blooming ; R. Grandi- 
 Aorum, the same. 
 
 RHUBARB.— This is one of the most 
 wholesome of all the productions of the garden 
 that are used in pies, puddings, etc. It. was 
 comparatively little known until within the past 
 twenty or thirty years, but it is now cultivated 
 in almost every garden. The part used is the 
 footstalks of the leaves, which are peeled and 
 cut into small pieces for cooking. When quite 
 young they are much better not peeled. The 
 leaves are considered poisonous, and eaten in 
 any considerable quantity may prove fatal. 
 Among the many varieties, the Giant and Vic- 
 toria are generally preferred, as they produce 
 the largest, finest, and most succulent stalks. 
 Rhubarb is in season from April until Septem- 
 ber. The stalks may be dried in the sun, and 
 will then keep a long time ; they shrink a great 
 deal and become like dry soft wood, but if 
 soaked over night before using swell out to 
 their original dimensions, with little loss of 
 flavor. Rhubarb is used in the preparation of 
 many wholesome and delicious articles of food. 
 {See Jelly, Pies, Preserves, Puddings, and 
 Tarts.) It is often called Pie-Plant. 
 
 Rhubarb, as employed in medicine, consists 
 of the roots of several plants growing in Cen- 
 tral Asia. The medicinal preparations from it 
 are an extract, an infusion, a syrup, tincture 
 and wine, with a compound pill, and a compound 
 powder. The compound pill, which is the pill 
 in most general use as a laxative, contains rhu- 
 barb, aloes," myrrh, hardsoap, and oil of pepper- 
 mint. It is a most useful preparation. The 
 compound powder, better known perhaps as 
 Gregory's powder, consists of rhubarb," mag- 
 nesia, and ginger ; it is a great and deserved 
 favorite in the nursery. In small doses,, rhu- 
 barb acts as a kind of tonic to the stomach and 
 
RICE 
 
 RICKETS 
 
 447 
 
 bowels, in larger doses it is purgative, but is 
 apt to be followed, by constipation, as it has a 
 kind of astringent effect subsequent to its pur- 
 gative action. On this account, rhubarb, es- 
 pecially in the form of wine or tincture, is often 
 prescribed in the early stage of diarrhoea, in 
 order that it may carry off any irritant sub- 
 stances giving rise to the diarrhoea, and subse- 
 quently arrest the too violent action of the irri- 
 tated bowel. Children are apt to eat things 
 which disagree with them, producing diarrhoea 
 and the like ; in such cases Gregory's powder 
 is an invaluable remedy. The purgative dose 
 of rhubarb is 20 to 30 grains. 
 
 RICE. — There are very many varieties of 
 rice, but the only kind used in this country, 
 and the best produced anywhere, is what is 
 known as the Carolina rice. Though a larger 
 portion of the earth's population subsist upon 
 it than upon all the other seeds combined,, rice 
 is by no means equal to wheat in its nutritive 
 properties, since it consists almost exclusively 
 of starch, and is relatively deficient in nitrogen- 
 ous elements. New rice is much inferior in 
 quality to old, and is liable to produce indiges- 
 tion, diarrhoea, and rheumatism. It should not be 
 eaten for at least six months after it has been 
 gathered; the seeds are then very dry and 
 hard, and have a yellowish tinge, while, the new 
 rice is perfectly white. 
 
 Rice Flour, or ground rice, is made of 
 broken rice, well dried and ground to different 
 degrees of fineness. It is ground, generally, 
 somewhat roughly, so that the grains are per- 
 ceptible and impart a rough and dry taste to 
 the food. Ground rice is not necessarily of the 
 best quality, but its value is determined by its 
 color and thickening properties. Both rice and 
 rice-flour are prepared for the table in many 
 ways. (See Bread,Cake,Croquettes,Gruel, 
 Puddings, Soups, etc.) 
 
 Boiled Rice. — Pick out all the unhusked or 
 defective grains from a pint of rice, and wash 
 it in plenty of cold water ; put it into a porce- 
 lain-lined stew-pan, pour to it three quarts of 
 boiling water, add half a teaspoonful of salt, 
 and boil it just seventeen minutes from the 
 time it begins to boil ; then drain off all the 
 water and set the rice over a moderate fire to 
 steam fifteen minutes with the lid off. 
 
 Or, clean the rice as above, put to it three 
 quarts of cold water and a teaspoonful of salt ; 
 set it on the fire and boil it fifteen to twenty 
 minutes ; then drain off the water, add a little 
 milk and cream, and let it boil a few minutes 
 longer. It should not be so soft that the grains 
 lose their form. 
 
 Fried Rice. — Boil the rice quite soft the day 
 before, so that it will adhere together well. 
 Next morning cut it in slices an inch thick, and 
 cook it on a griddle with enough lard to fry brown. 
 This is an excellent breakfast dish. Cold rice 
 left over from dinner may be used in this way. 
 
 Water (Rice).— This, is a very useful bever- 
 age in the sick-room. Boil half an ounce of 
 rice in a quart of water till it is .quite soft ; then 
 strain the water off through a coarse sieve. 
 
 RICE-BIRD. {See Reed-birds.) 
 _ RICKETS. — 1. A name given to a constitu- 
 tional disease characterized by an unhealthy 
 state of the system, which precedes for several-- 
 weeks or months a peculiar disease of the 
 bones, and of some other organs of the body ; 
 there is curvature of the bones of the arms 
 and legs and enlargement of their extremities. 
 The disease is found chiefly among the children 
 of the poor and is produced by improper or de- 
 ficient diet, impure air, want of cleanliness and 
 sunlight ; cold, moisture, and deficient clothing. 
 
 At first the most ordinary symptoms are diar- 
 rhoea alternating with constipation, enlargement 
 of the abdomen, and more or less of emaciation. 
 The child is dull, languid and peevish; the appe- 
 tite is bad and the sleep disturbed at night ; if it 
 tries to walk it falls ; it is thirsty and will drink a 
 great deal of water; it has pain in the bones; a pale 
 face and a flabby skin ; the hair on the head is 
 thin and the veins marble the surface by 
 their prominence ; .the, fontanelle remains open. 
 In the next stage three symptoms are chiefly 
 noticeable: I. A profuse sweating of the 
 head and neck and upper part of the chest ; 
 this sweating is worse at night, when beads of 
 perspiration may be seen on the head while the 
 lower' part of the body is dry and hot. 2. There 
 is a desire on the part of the child to kick off 
 the clothes, as if with a wish to be cool. 3. 
 There is general tenderness, so that the child 
 cries when moved about. The urine is thick 
 and deposits a pale sediment on cooling. The 
 next set of symptoms are those connected with 
 the deformity of the skeleton. These deformi- 
 ties are numerous, and need not be specially 
 mentioned here. Death results in very few 
 cases, with the exception of those in which the 
 peculiar softening of the bones extends to the 
 skull. In these cases the brain is liable to 
 suffer, convulsions are very frequent, and the 
 chiid may die with the symptoms of water on 
 the brain. In those rickety children who 
 recover and grow up to adult life the deformity 
 remains to a certain extent ; the general health, 
 however, may not suffer at all in after life. In 
 fact, rickety persons will frequently show an 
 unusual amount of physical strength and intel- 
 lectual capacity in advanced years. They are, 
 however, mostly under size. Many of the 
 dwarfs are examples of recovery from rickets. 
 
 Treatment.— Improvement of the general 
 health is the first thing to be aimed at. The 
 child should be placed in a warm and dry 
 atmosphere, with good ventilation and pure air. 
 The diet is most important and should be in 
 accordance with the rules laid down in the arti- 
 cles on Infants and Children, adapting it of 
 course to the' age of the patient. On fine days 
 the child should be wrapped up warm and car- 
 ried out into the open air. It should sleep 
 alone, and the bed-clothes should be kept dry 
 and clean. A warm salt-water bath should be 
 given every morning if the child can bear it. 
 Steel wine or the syrup of the phosphate of 
 iron, ( either alone, or in conjunction with cod- 
 liver oil, are very valuable remedies. Change 
 
448 
 
 RINGWORM 
 
 of air such as a visit to the seaside, may bring 
 about excellent results, if the patient can afford 
 it. Cod-liver oil should be given after a meal. 
 Raw meat, pounded in a mortar, is a good 
 thing; milk must form one of the principal 
 articles of food. It ought to be given in con- 
 junction with barley-water or oat-meal gruel. 
 Lime-water may be mixed with the milk if the 
 latter curdles on the stomach. 
 
 RINGWORM.— An eruption in the form of 
 a circle, or part of a circle, which occurs on the 
 face, head, shoulders, or neck, and sometimes 
 even on the lower parts of the body. Two 
 eruptions are popularly confounded under this 
 name. One of them {herpes circinatus) is 
 arranged in smooth shining rings of a red 
 color, with a center of sound skin, and occurs 
 chiefly on the face; this is not contagious, and 
 does not cause loss of the hair. The other 
 (porrigo scutulata) appears chiefly on the scalp, 
 but sometimes on the forehead and neck, the 
 ringworm appearance being presented only 
 in its early stage. It is a parasitic disease, 
 highly contagious, and the rings consist of 
 minute pustules which are of a paler red color 
 than the first kind ; in the center is a patch of 
 skin not very different in appearance from the 
 surrounding healthy parts, but also found, on 
 close examination, to be covered with small 
 pustules. The hair ultimately falls off from 
 the spot, leaving a shining bald patch. 
 
 Treatment. — The treatment of the two kinds 
 of ringworm is quite different, the first merely 
 requiringthe application of any astringent, such 
 as common ink or blue stone, or a solution of 
 nitrate of silver, or, better still, of chloride of 
 zinc (two grains of either of the two last to an 
 ounce of distilled water). In treating the other 
 kind (porrigo scutulata) the first thing to be 
 done is to cut off the hair and loosen the scabs, 
 so that the application can reach the skin it- 
 self; a large linseed-meal poultice will accom- 
 plish this. Then apply an ointment composed 
 of 16 grains of iodide of mercury and I ounce 
 of lard; let it remain on twenty-four hours, 
 then work it off with yellow soap, and apply 
 the ointment again. Repeat this every day, 
 using iodide of sulphur, made of half the'above 
 strength, on alternate days, if the mercury 
 causes too much irritation, in which case also 
 a poultice of linseed-meal may be applied over 
 it. Usually, however, "the mercury acts like 
 magic, and reduces the disease to a mere scurf. 
 But this must not be considered as a cure until 
 the skin is sound and the hair comes out again, 
 as it will always do in the course of time. 
 When there is nothing but a little scurf re- 
 maining, a wash composed as follows may be 
 used instead of the ointment :-Take of chloride 
 of zinc 10 or 12 grains ; glycerine, 2 ounces; 
 rose-water, 6 ounces; mix. If the general health 
 is reduced, it must be supported by good living 
 and tonics, or local remedies will be useless. 
 
 ROACHES, To Destroy — Roaches, cock- 
 roaches, or croton-bugs, as they are variously 
 called, are a troublesome kind of household 
 vermin which frequent sinks, water-closets, and 
 
 ROASTING 
 
 other places where water is constantly kept. 
 They breed with prodigious rapidity, and un- 
 less exterminated or driven off, will soon swarm 
 all over the house, penetrating into everything, 
 even the beds. Prevention in the case of. 
 roaches is better than cure, and as soon as any 
 of them are seen, powdered borax, or Persian 
 insect powder, or arsenic, should be sprinkled 
 around the spots they seem to frequent, and 
 they should also be scalded out twice a week. 
 Hellebore, rubbed over with molasses, and put 
 round their resorts is also a very, effectual 
 poison for them. 
 
 ROASTING. — As it is usually practiced, 
 roastingis fixing meat upon a spit, or suspend- 
 ing it before a fire, and causing it to move 
 round ; but this motion is not essential to the 
 process of roasting. It is sufficient that all 
 sides of the meat should be, by some means or 
 other, exposed to the radiant heat of a fire, 
 while, at the same time, a current of air passing 
 over the meat carries off all the steam and 
 other volatile substances that are raised by the 
 process. This species of cookery is therefore 
 divided into roasting before an open fire, and 
 roasting by enclosing the meat in a heated ves- 
 sel, furnished with a contrivance by which hot 
 air can enter and pass out again. We should 
 add, however, that in many contrivances for 
 cooking, merely enclosing the meat in a heated 
 part of an apparatus, without any current of 
 air passing through it, is improperly termed 
 roasting ; it is only baking. The first change 
 undergone by the meat in roasting is the melt- 
 ing of the fat exposed to the heat of the fire, 
 while at the same time the watery fluids on the 
 external part are converted into vapor; but as 
 the heat penetrates deeper into the meat, the 
 juices undergo important alterations. The 
 change takes place first on the outside, and it 
 requires a considerable time before the heat 
 can penetrate completely to the centre, of the 
 meat ; but it does so at last, and the steam which 
 is formed in consequence, coming from the in- 
 terior and bursting out upon the surface, breaks 
 and rends the fibres of the meat, loosens their 
 texture all through the mass, and permits some 
 of the gravy to come out and fall into the drip- 
 ping-pan along with the melted fat. As the loss 
 of this would render the meat less savory, it is 
 continually returned upon the joint seasoned 
 with a little salt, a process known as basting, 
 without which a good roast cannot be effected. 
 When the meat is about half done, the intense 
 heat begins to carbonize the outside, so as to 
 form a kind of crust, which is prevented from 
 increasing too much by turning round, and 
 managing properly the heat of the fire, and by 
 repeating the basting sufficiently often. Dredg- 
 ing a little flour over the meat to produce a 
 froth is the last part of the process. The drip- 
 ping-pan should be carefully protected from 
 coal of ashes falling into it. 
 
 When meat is very lean, a slice of butter, or 
 a small quantity of clarified dripping, should be 
 melted in the pan to baste it with at first ; 
 though the use of the latter should be scrupu- 
 
ROASTING 
 
 ROBIN 
 
 449 
 
 loUsly avoided for poultry, or any delicate 
 meats, as it imparts a flavor which is to many 
 persons peculiarly objectionable. Let the spit 
 be kept bright and clean, and wipe it before 
 the meat is put on ; balance the joint well upon 
 it, that it may turn steadily, and if necessary 
 .secure it with skewers. A cradle-spit which is 
 so constructed that it contains the meat in a 
 sort of framework instead of passing through 
 
 it, may be often very advantageously used in- 
 stead of an ordinary one, as the perforation of 
 the meat by the latter must always occasion 
 some escape of the juices ; and it is, moreover, 
 particularly to be objected to in roasting joints 
 or poultry that have been boned and filled with 
 stuffing. The cradle-spit is much better suited 
 to these, as well as to a sucking pig, sturgeon, 
 salmon, and other large fish ; but it is seldom 
 
 Cradle Spit. 
 
 to be found in our kitchens, most of which are 
 singularly deficient in the conveniences which 
 assist the labors of the cook. 
 
 For heavy and substantial joints, a quarter of 
 an hour is generally allowed for every pound 
 of meat; and with a good fire and frequent 
 basting will be found sufficient when the pro- 
 cess is conducted in the usual manner. Pork, 
 veal, and lamb should always be well roasted ; 
 but beef and mutton are generally preferred 
 rather underdone. Joints which are thin in 
 proportion to their weight require less time to 
 roast than thick and solid ones. Ribs of beef, 
 for example, will be sooner ready to serve than 
 
 Bottle Jack. 
 
 an equal weight of the rump H round, or sirloin, 
 and the neck or shoulder of mutton, or spare- 
 rib of pork, than the leg. 
 
 Laro-e kitchens are usually furnished with a 
 smoke-jack, by means of which several spits 
 can, if needful, be kept turning at the same 
 time ; but in small establishments a roaster 
 which allows of more economy in point of fuel 
 is commonly used. The " bottle-jack " shown 
 in the cut is of very advantageous construction 
 in this respect, as a joint may be cooked in it 
 with a comparatively small fire, the heat being 
 strongly reflected from the screen upon the 
 meat : in consequence of this it should never 
 29 
 
 be placed very close to the fire, as the surface 
 of the meat would then become dry and hard. 
 A more convenient form of roaster is the' 
 " Imperial Spring Jack " ; it is turned by means 
 of a wheel and chattl, of which the movement 
 is regulated by a spring contained in a' box at 
 
 Imperial Spring Jack; 
 
 the top. Some object to this apparatus as well 
 as to the one figured above, that the meat cooked 
 in either derives from the tin by which it is 
 closely surrounded, the flavor of baked meat ; 
 but the bottle-jack, with a common roasting- 
 screen containing shelves for warming plates 
 and dishes, is not liable to the same objection. 
 
 ROBIN. — This bird, also called the red- 
 breasted thrush, is generally found in large 
 numbers in the Northern markets during the 
 months of September and October when it is 
 in season ; and in the Southern markets during 
 the winter mouths. A few also appear in the 
 former in the spring months but no one should 
 then purchase them, as it encourages the killing 
 of them just at their pairing-time. Robins 
 are among the best of the smaller game-birds. 
 They are prepared, cooked, and served like 
 Woodcock. 
 
 English Robins, known also as cedar-birds, 
 yellow-birds, chatterers, etc., etc., are occasion- 
 ally found in our markets in large numbers. 
 They are but a morsel of delicate eating, and 
 in season only in the fall months. Prepare, 
 cook, and serve as directed for Ortolaus. 
 
450 
 
 ROCHELLE SALTS 
 
 ROSE 
 
 ROCHELLE SALTS.— This salt is tech- 
 nically known as tartrated soda ; i. e., cream 
 of tartar neutralized by bicarbonate of soda. 
 However known, the substance is a valuable 
 remedial agent, too little used perhaps. It is 
 most frequently administered effervescing as a 
 seidlitz powder. Each of these powders con- 
 tains two drachms of Rochelle salts with a 
 sufficiency of bicarbonate of soda in the blue 
 paper to cause effervescence when mixed in 
 water with the contents of the white paper 
 (tartaric acid). For most people such a quan- 
 tity of the salt is quite sufficient to open the 
 bowels easily and freely ; others require more. 
 This can easily be managed by telling the drug- 
 gist to add more of the Rochelle salt to the 
 blue paper of a seidlitz powder. The effervesc- 
 ing material requires no addition. 
 
 ROCK-BASS. — This fresh-water bass is a 
 smaller fish than the black-bass, to which it is 
 nearly allied, but is almost equal to the latter 
 for table purposes. The color is of a very dark 
 green above, sides of a golden-copper, with 
 several rows of dark spots, and the fins of a 
 bluish-green. The nose is also inclined to 
 turn up. They are usually from half a pound 
 to a pound in weight ; and are in season from 
 October to April, though seldom plentiful. 
 Prepare, cook and serve as directed for Bass. 
 
 ROCK FISH. — Rock, rock-fish and rock- 
 bass are the names given in the Southern mar- 
 kets to the fish known as striped bass or 
 streaked bass in the Northern markets. It is 
 in season very nearly throughout the year, and 
 is one of the best of fishes either for boiling, 
 broiling, or frying. (See Bass.) 
 
 ROCK-SALT. (See Salt.) 
 
 ROLLS. — Nice dinner or breakfast rolls may 
 be made as follows : — Crumble down very small 
 indeed an ounce of butter into two pounds of 
 the best flour, and mix with them a large salt-, 
 spoonful of salt; put into a bowl a dessert- 
 spoonful of strong brewers' yeast, and half a tea- 
 spoonful of pounded sugar ; mix these with half 
 a pint of warm milk ; "hollow the centre of the! 
 flour, and pour in the milk and yeast gradually, 
 stirring to it enough of the surrounding flour 
 to make a thick batter; strew more flour on the 
 top, cover the pan with a thick double cloth, 
 and let it stand in a warm place to rise ; in win- 
 ter it should be placed within a few feet of the 
 fire. In about an hour, should the leaven have 
 broken through the flour on the top, and have 
 risen considerably in height, mix one lightly- 
 whisked egg, or the yolks of two with nearly 
 half a pint more of quite warm milk, and wet up 
 the mass into very smooth dough. Cover it 
 ' over as before, and in from half to three-quar- 
 ters of an hour, turn it on to a paste-board, and 
 divide it into 24 portions of equal size ; knead 
 these up as lightly as possible into small round 
 or olive-shaped rolls; make a slight incision 
 round them, and cut them once or twice across 
 the top, placing them as they are made in 
 slightly floured baking-pans, an inch or two 
 apart; let them stand fifteen or twenty minutes 
 to prove, then wash the top with yolk of egg 
 
 mixed with a little milk, and bake them in a 
 rather quick oven from ten to fifteen minutes. 
 An additional ounce of butter and another egg 
 can be used for these rolls when richer bread 
 is liked. A teacupful of good cream substituted 
 for the butter will render the rolls exceedingly 
 delicate both in appearance and flavor. 1 
 
 French Rolls. — Take .--Flour, 3 pints; milk 
 1 quart ; yeast, 1 teacupful ; egg, I ; melted 
 butter, 2 tablespoonfuls ; salt, I teaspoonful ; 
 soda, y 2 a teaspoonful; sugar, 1 tablespoonful. 
 
 Make a light sponge of the flour, milk, and 
 yeast ; and then work the beaten egg, melted 
 butter, salt, soda dissolved in hot water, 
 sugar, and enough flour to make a soft dough ; 
 let this stand four or five hours ; then roll out 
 pieces of the dough very lightly into round 
 cakes, and fold them not quite in the centre (or 
 simply shape into balls) ; set these close to- 
 gether in the baking-pan, and let them rise one 
 hour ; just before putting them into the oven, 
 cut deeply across each roll with a sharp knife. 
 Bake half an hour. 
 
 Geneva Rolls. — Take .--Flour, 2 lbs; but- v 
 ter, 3 oz ; brewers' yeast, 1 large tablespoonful ; 
 milk, 1 pint ; eggs, 2 ; water 1 gill. 
 
 Break the butter down very small into the 
 flour ; add a little salt and make it into a 
 sponge with the yeast, which should previously 
 be mixed with some of the milk and water; let 
 it rise in a warm place for an hour, then stir two 
 well-beaten eggs to as much hot milk as will 
 render them lukewarm, and work the sponge 
 with them to a lithe light dough ; let it stand 
 from half to three-quarters of an hour longer, 
 mould it into small rolls, place them in buttered 
 pans, when light brush them with beaten yolk 
 of egg, and bake them from twenty minutes to 
 half an hour. To be eaten hot. If any are 
 left, the prudent housewife will find them 
 very nice for puddings or to grate for cro- 
 quettes. 
 
 ROSE. — The rose is the loveliest of flowers, 
 and whether indoors or in 'the garden every 
 floriculturist should assign them a large space. 
 The treatment of roses in indoor culture is the 
 same as for other plants; the soil should be 
 rich, the pots large enough to give room for 
 growth, and plenty of sunlight should be 
 secured. Their treatment in the garden is 
 very simple. They need a deep, rich, well- 
 manured soil, rather moist, but never wet. The 
 best soil is fresh loam, enriched with well-rot- 
 ted cow manure, with a little sand ; if a tcp- 
 dressing of this compost is given every spring 
 before the buds start, the branches will make 
 fine growth. The finest clusters of flowers a're" 
 always produced on new wood, and close prun- 
 ing will cause more new wood to grow; the 
 knife, therefore, should be used freely. Cut 
 all the old growth out, and prune in last year's 
 branches somewhat ; thus pruned, the roots 
 will throw up new shoots from which will come 
 the first roses of the garden. As soon as the 
 plants are done flowering, thin out the weak 
 shoots, and even some of the stronger ones, if 
 they are too crowded ; each shoot left should 
 
ROSES 
 
 451 
 
 be exposed on every side to air and sun. The 
 summer-flowering kinds thus 'treated will con- 
 tinue their growth from the main stem, and 
 bloom much finer another year; while the 
 autumnal flowers- push forth their buds the 
 entire length of the stalk, and the second flower- 
 ing is perfected. The flower-stalk should al- 
 ways be cut off ; it exhausts the plant to form 
 seeds, and consumes the strength that should 
 go to forming new shoots. Cut them off as 
 soon as the leaves fall ; then remove the soil 
 to the depth of three or four inches all around 
 the bu«h, and spread over, almost next to the 
 stem, a spadeful of rotted cow manure ; throw 
 back the soil that was removed, and, if the 
 weather is hot and dry, water occasionally, 
 and a vigorous growth and profuse flowering 
 will be the result. When roses are planted in 
 lawns they should have no sods near the roots, 
 for the grass will absorb the moisture, and also 
 prevent the air from reaching the soil. The 
 best time to plant hardy roses is in October or 
 November, according to the climate. The 
 spring months are better for planting half-hardy 
 and tender roses, as if parted in autumn their 
 roots will not get started before the winter sets 
 in. In the mild climate of the Southern States, 
 however, they can be planted either in spring 
 or autumn. When first set out they should be 
 mulched with coarse manure, and watered 
 occasionally, if the weather. is warm and dry. 
 
 Roses are propagated chiefly by cutting, 
 layers, and buds. Cuttings of the hardy roses 
 will strike easily in July and August. Hybrid, 
 Perpetual, Chinese, and Bourbon, with all the 
 other kinds, will grow readily if the young 
 shoot or cutting is cut off so close as to contain 
 a piece of the old wood. Three, four, or even 
 six eyes can be left above ground. Plant them 
 in wet sand ; a dozen cuttings may be set an 
 inch apart close to the side of the pot, and 
 the sand should not be allowed to dry at all. 
 In two or three weeks they will commence to 
 grow, and may then be transplanted. Roses 
 grown as dwarfs or bushes are the best kind 
 for layering. Loosen the soil around the 
 plant, choose a good shoot, strip off a few 
 leaves from six inches to two feet from the 
 point of the shoot ; insert a sharp knife just 
 behind an eye on the upper side of the shoot, 
 and pass it carefully upwards, cutting about 
 half through the stem, and from an inch to two 
 inches in length ; open the soil, bend down the 
 shoot, press it in, and peg it down with a hair- 
 pin or a bit of wood two or three inches below 
 the surface, and cover it firmly. Each layer 
 should be tied, to a ' stake to prevent the wind 
 from disturbing the roots. June, July, and 
 August are the best months for layering. If 
 the weather is dry and hot, water frequently ; 
 about October dr November they will be ad- 
 vanced enough to take away. Cut them off 
 within two inches of the root, and transplant 
 them wherever they are desired ; in the follow- 
 ing spring, prune down the stem to three or 
 four eyes, and they will bloom finely. Budding 
 is a more difficult process than either of those 
 
 above mentioned.and is lesslikely to be success- 
 ful; weshallnot, therefore, takespace to describe 
 it. (For general principles, see Budding.) 
 
 Slugs constitute the chief difficulty in the 
 culture of roses. Before the buds are formed, 
 minute white spots appear on the under surface 
 of the leaves ; these change rapidly into green 
 worms which devour all the green part of the 
 leaves and also the buds and flowers. If taken 
 in season they may be destroyed. The " Graf- 
 ton Mineral Fertilizer," scattered over the 
 leaves before the dew is dried off, will drive 
 them away; the first application should be 
 made, in May, a second early in June, and a 
 third after the plant has finished blooming. , 
 Powdered lime, if scattered over the leaves 
 while the dew is on, will also keep them off. 
 White hellebore sprinkled on through a dredg- 
 ing-box, and flour of sulphur similarly applied, 
 are also efficacious. There are two crops of 
 slugs ; the first comes in May, and when the 
 worms are fully developed, they burrow in the 
 ground, and lie in a chrysalis state until 
 August, when they appear with wings, and lay 
 a crop of eggs for the ensuing summer. If the 
 first crop are not entirely destroyed, it is well 
 to repeat the application in August, so as to 
 fliminish their numbers for the next season. 
 
 The varieties of the rose have increased with 
 such rapidity of late years, that it would per- 
 haps be literally impossible to enumerate them. 
 From the thousands of varieties offered in the 
 florists' catalogues, we can only select a few of 
 the most desirable. 
 
 Bourbon Roses : — Archduke Charles, rosy 
 crimson ; Bourbon Queen, rich blush ; Blanche 
 Lafitte, pale flesh color, beautiful; Duchesse 
 Furringe, white ; Empress Eugenie, deep rose ; 
 Jupiter, dark purple ; Hermosa Pink, a profuse 
 bloomer, with lovely buds ; Malmaison, blush, 
 large and fine ; Omar Pasha, deep carmine ; 
 Paxton, bright rose, crimson shaded; Som- 
 breuil, white. 
 
 China Rosea : — Agrippina, deep crimson ; 
 Archdttke Charles, changeable ; Eugene Beau- 
 hamais, rich crimson ; Indica Alba, white 
 daily ; Madam Peron, fine rose ; Lucullus, 
 dark crimson ; Pink Daily ; Louis Philippe, 
 crimson and rose ; Sanguinea, blood-red. 
 
 Hybrid Perpetuals : — Achille Gonaud, 
 bright carmine; Alex. Bachmeteff, deep bril- 
 liant rose, large and fine ; Baron Prevost, rich 
 rose color; Cardinal Patrizzi, Vlark, velvety 
 crimson ; Comte Litta, velvety purple ; Caroline 
 de Sansal, pale flesh color ; Eugene Appert, 
 scarlet crimson; Gen. Jacqueminot, brilliant 
 red, very large ; John Hopper, rosy-crimson, 
 extra; Jules Margottin, carmine, shaded to 
 purple ; La Reine, clear rose, large cupped, 
 superb ; Lady Emily Peel, white, edged with 
 rose ; Mad' lie Bonnaire, pure white, tinged' 
 wjth rose at the centre ; Mad. Freeman, white, 
 with yellowish shade ; Poeonia, deep brilliant 
 crimson ; Reine des Violets, reddish violet ; 
 Victor Verdier, large, full carmine, one of the 
 best. 
 
 Moss Roses (Annual) : — English Moss, 
 
452 
 
 ROSEMARY 
 
 RUE 
 
 old variety, very mossy; Adelaide, crimson;' 
 Glory of Mosses, rose color, fine ; Alice Leroy, 
 pale lilac ; Luxembourg, crimson ; Henry Mar- 
 tin, brilliant carmine. 
 
 Mobs Roses (Perpetual) : — Madame Ed- 
 ward Ory, deep rose ; Maupertius, dark 
 velvety-red ; Perpetual White, very fine ; 
 Raphael, blush, large clusters; Salet, bright 
 rose ; Souvenir de Pierre Vibert, dark red, 
 shaded with violet. 
 
 Noisette Roses : — Augusta, pale yellow ; 
 Annie Vibert, pure white ; Beauty of Green 
 Mount, deep rose ; Gloire de Dijon, bronze 
 yellow, with orange centre ; Lamarque, large, 
 pure white, very fine ; La Pactole, pale yellow ; 
 Setina, light pink ; Solfaterre, yellowish 
 white ; Souvenir de Anselm, clear carmine, 
 very fragrant ; Washington, white. 
 
 Prairie Roses (Hardy Climbers) : — Balti- 
 more Belle, nearly white ; Gem of the Prairies, 
 rich rose-crimson, very fragrant ; Queen of the 
 Prairie, rosy red ; Seven Sisters, crimson, 
 shading to white. 
 
 Tea Roses : — Alba Rosea, white, with rose 
 centre; Amabilis, rose color; Belle Flamande, 
 blush ; Bon Silene, purple, shaded to carmine ; 
 Bougere, salmon rose, bronzed ; Cornelia Coo^ 
 canary yellow; Devoniensis, creamy white, 
 Leveson Gower, rosy salmon ; Madame Falcot, 
 nankeen yellow ; Madame de Vatrey, carmine 
 rose ; Marechal Neil, golden yellow, very frag- 
 rant ; Pauline Lebonti, light blush ; Safrano, 
 bright buff; Triomphe de Luxembourg, rose 
 color, White Tea, pure white, blooms freely. 
 
 ROSEMARY. — A pleasant aromatic plant 
 which is a native of the south of Europe, and 
 derives its name from its beautiful appearance 
 when glittering with dew. Its leaves have a fine 
 aromatic fragrance like camphor, of which, in- 
 deed, its oil contains one-fourth. The common, 
 or green-leafed rosemary is sometimes put in 
 soups and stews, and infusions of the leaves 
 are put in some drinks ; but its chief vise is in 
 the flowers giving their fragrance to Hungary 
 water, and also sometimes to Eau de Cologne. 
 Some varieties of the plant— as the gold and 
 silver-striped — are quite ornamental. 
 
 ROSEOLA. — This disease, also called rose 
 rash and false measles, resembles the eruption 
 of measles • in a good many respects, but is 
 neither infectious nor contagious, and there is 
 no watering at the eyes, and no cough. The 
 skin is mottled of a rose-color, 'the patches 
 being small and of irregular shape ; sometimes 
 the eruption appears as a cross of small, slightly 
 raised, rose-colored spots. At first the eruption 
 is bright red, but gradually it fades and disap- 
 pears in from three to six days. The constitu- 
 tional symptoms are slight ; sometimes the 
 throat is affected slightly as in scarlet fever, 
 which has led some to believe that the disease 
 is a mixture of scarlet fever and measles, but 
 of that there is no proof whatever. Various 
 maladies give rise to Roseola, the most im- 
 portant of these being syphilis. Syphilitic 
 roseola ordinarily consists of a number of rose- 
 colored spots completely isolated and even with 
 
 the surface, but sometimes they are fused to- 
 gether so as to produce patches which are 
 raised above the surface, and so merge imper- 
 ceptibly into the eruption which commonly fol- 
 lows in secondary symptoms of syphilis ; at 
 the same time the fauces present a rim of red- 
 ness corresponding to the external rash. Bella- 
 donna sometimes presents a roseolar-rash, but 
 not often. In infancy, stomachic derangement 
 or dentition often gives rise to such an erup- ' 
 tion, and it occasionally precedes the eruption 
 of small-pox. 
 
 Treatment. — Little in the way of treatment 
 is necessary. The bowels had better be opened 
 by a saline purgative (Rochelle or Epsom salts), 
 and the diet restricted ; after that a few doses 
 of any alterative tonic will suffice to restore 
 wonted health. 
 
 ROTTENSTONE. — This is an earth of an 
 ash-brown color, found only in England. It is 
 very light, moderately hard, dry, and useful as 
 a polishing powder. It may be used either wet 
 or dry. 
 
 ROUGE. — A well-known red paint for the 
 face, so named from the French word for red. 
 There are several kinds of rouge, but they are 
 all composed of some vegetable color and talc 
 or powdered French chalk. The most common 
 kind is produced from the coloring matter of 
 the safflower precipitated upon a layer of finely- 
 powdered talc, and afterwards triturated with 
 a few drops of olive-oiL The fineness cf the 
 talc and the proportions of the coloring matter 
 occasion the difference in the price of the 
 article. Another and better kind of rouge is 
 made by reducing French chalk to a fine pow- 
 der and mixing it in a mortar with carmine. 
 As a great deal of the rouge sold is adulterated 
 by adding vermilion to the carmine — a sub- 
 stance which is highly injurious to the skin, it 
 is better when such paints are used at all to 
 make them at home. We append accordingly 
 the following receipts : — 
 
 i. Take one drachm of finely powdered car- 
 mine, and five drachms of powdered chalk. 
 Mix and apply as usual. 
 
 2. Take one ounce of finely powdered French 
 chalk, carmine fifteen grains, and half a drachm 
 of oil of sweet almonds. Mix well. 
 
 3. Liquid Rouge. — Take of rouge, spirits, of 
 wine, white wine vinegar, and water, equal . 
 parts. Mix, and apply with a piece of fine 
 linen rag. 
 
 4. Spanish Rouge. — Take a piece, of linen 
 rag, or, still better, some jeweller's cotton, wet 
 it with tincture of cochineal until a good deep 
 color is obtained, and let it dry. When re- 
 quired, moisten the wool, and rub the skin with 
 it till the desired tint is obtained. 
 
 R. S. V. P. — Invitations to balls, parti'es, and, 
 especially, dinners, sometimes have appended 
 to them the letters R. S. V. P. (repondez s'il 
 vous plait — " Answer if you please"). Such 
 an invitation should be answered as soon as 
 practicable, as the host probably wishes to 
 gauge his preparations. 
 
 RUE.— This plant is now but seldom used 
 
RUM 
 
 RUST 
 
 453 
 
 other than as a medicine, and is consequently 
 not often found for sale. It has a strong, un- 
 grateful odor, and a bitter, hot, and penetrat- 
 ing taste. In medicine, rue is chiefly employed 
 in the form of oil, which is distilled from the 
 leaves and unripe fruit. Rue, or its oil, is a 
 powerful stimulant to the part to which it is 
 applied, and hence it is sometimes given as a 
 stimulant in flatulence. In hysterical affections, 
 especially where the menstrual functions have 
 been in abeyance, it is sometimes given with 
 benefit. In these it may be employed as an 
 enema. It has falsely obtained a reputation as 
 an abortive. The dose of the oil when taken 
 internally is from two to three drops. 
 
 RUM. — This is almost exclusively a West 
 Indian product, and is made by distillation from 
 fresh cane-juice and the scum which rises in 
 the manufacture of sugar; and contains vola- 
 tile and essential oils, which are produced both 
 by the sugar-cane and the process of manufac- 
 ture. It is also made from a mixture of the 
 skimmings and the uncrystallizable residue of 
 saccharine juice, or molasses, or even from 
 molasses alone ; the two latter, however, are 
 by no means equal to the first in volatile oils 
 and ethers, and therefore in the flavor of the 
 rum. By the addition of pine-apple in the pro- 
 cess of fermentation a new flavor is obtained, 
 and the product is sold as pine-apple rum. 
 Rum improves by age as much or more than 
 any other spiritous liquor, both in What it loses 
 and in what it gains. New rum isgenerally 
 strong, and readily produces intoxication, and 
 is said to be injurious to health by inducing a 
 tendency to fever in hot and to disease of the 
 liver in cold climates ; whilst old rum has lost 
 spirit and gained cenanthic ether, and has been 
 greatly improved in softness and flavor. " Rum 
 of moderate age," says Dr. Edward Smith, 
 "may properly be esteemed the purest and 
 most healthful member of the class of alcohols, 
 and is, I believe, the most perfect cordial with 
 which we are acquainted." 
 ' The best rum is of a brown transparent color, 
 a smooth mellowed, oily taste, and of strong 
 body and consistence ; that of a clean limpid 
 color, and hot, pungent taste, is either too new 
 or has been mixed with other spirits. Jamaica 
 rum is the first in point of quality, the Leeward 
 Island rum being always inferior to it in point 
 of flavor, strength, and value. The price of 
 the latter is usually twenty per cent, below that 
 of the former, which occasions the Jamaica rum 
 to be sometimes adulterated with the latter. 
 (See Punch). 
 KUPTURE. (See Hernia.) 
 RUSK.— Take. --Flour, 2 lbs; butter, 6 oz; 
 brewer's yeast, 2 tablespoonfuls ; eggs, 3 ; milk, 
 nearly yi pint. 
 
 Break the butter into flour, and mix them 
 into a lithe paste with the yeast, eggs, and warm 
 milk ; set it to rise, and when it has risen to its 
 full height, knead it smooth and make it into 
 small loaves or thick cakes cut with a round 
 cake-cutter ; place them on a floured tin, and 
 let them stand in a warm place from ten to, 
 
 twenty minutes before they are set into the 
 oven. Bake them about a quarter of an hour ; 
 divide them while they are still warm, and put 
 them into a very slow oven to dry. When they 
 are crisp quite through they are done. 
 
 Or, mix well together half a pint of new milk, 
 the beaten yolks of three eggs, one gill of home- 
 made yeast, and a pound and a half of flour ; 
 leave it in a warm place to rise over night. In 
 the morning cream seven ounces of butter, and 
 beat it until light with three-quarters of a pound 
 of powdered sugar ; add the whites of the eggs, 
 whisked to a stiff froth and half a teaspoonful 
 of soda dissolved in a tablespoonful of hot water; 
 work all thoroughly together with the hand and 
 knead in three-quarters of a pound of flour: 
 leave it to rise again, then roll it out half an 
 inch thick, using as little flour as possible, cut 
 it with a ring not more than two and a half 
 inches across, place in buttered pans and when 
 risen again (the third time) prick and bake in a 
 quick oven. Rusks are never to be eaten hot ; 
 cool them. 
 
 Sweet Rusk. — The first recipe may be 
 converted into sweet rusks by adding four tea- 
 spoonfuls of sifted sugar. 
 
 RUSSIAN BATH.— The Russian bath dif- 
 fers from the Turkish bath, which it resembles 
 in other.respects, in the fact that steam is used 
 instead of dry hot air for inducing the perspira- 
 tion and general activity of the skin, which is 
 the object aimed at in all vapor baths. The 
 bather, in taking the Russian bath, as it is ad- 
 ministered in this country, enters first a room 
 filled with steam, and is laid on a shelf in such 
 a position that the steam reaches every part cf 
 his body ; after remaining there until he is in 
 a profuse perspiration, he is rubbed and manip- 
 ulated by an attendant, and then led out to a 
 pool of comparatively cold water into which he 
 plunges ; from this he goes again into a steam- 
 ing room, or plunges alternately into hot water 
 and cool. The process ends by a gradual cool- 
 ing off in a room of moderate temperature. 
 The same effects and the same advantages are 
 claimed for the Russian bath as for the Turkish 
 (See Turkish Bath). It is to be observed, 
 however, that owing to the free evaporation 
 from the surface, the hot-air, or Turkish bath 
 can be borne of a much higher temperature 
 than the vapor or Russian bath, and conse- 
 quently the effects are more decided and the 
 re-action more vigorous. The former should 
 never be taken at a temperature higher than 
 140° F. 
 
 RUST (To prevent). — Iron or steel im- 
 mersed for a few minutes in a solution of car- 
 bonate of potash or soda will not rust for years, 
 even when exposed to a damp atmosphere. 
 To preserve polished iron-work from rust, mix 
 some copal varnish with as much olive-oil as 
 Will make it greasy, to which add nearly as 
 much spirits of turpentine, and apply. 
 
 To clean rust off iron or brass (when the 
 latter is not gilt or lacquered), mix tripoli with 
 hr.lf its quantity of sulphur, and lay it on with a 
 piece of leather ; or emery and oil will answer 
 
454 
 
 RYE 
 
 SACQUE OR JACKET 
 
 the same purpose. If steel be rusty, oil it, and 
 let it remain two or three days ; then wipe it 
 dry with clean rags, and polish with flour-emery, 
 pumice-stone powdered, or unslacked lime. 
 
 RYE. — Rye is a product of little importance 
 from the household point of view, since it is 
 rarely used in cookery, and then is always 
 mixed with wheat-flour or Indian-meal. It is 
 inferior to wheat in nutritive properties, and 
 also in flavor and digestibility. Rye-flour 
 should be bought in small quantities at a time, 
 and kept in a keg or half-barrel with a cover. 
 {See Bread.) 
 
 Drop-cakes (Eye). — Take:—M\]k, I pint; 
 
 i eggs, 3 ; sugar, I tablespoonful ; salt, I salt- 
 spoonful; rye-flour. 
 
 Mix the other ingredients well together, and 
 stir in rye-flour till the paste is of about the 
 consistency of pan-cakes ; put into buttered 
 cups or saucers, and bake half an hour. 
 
 Griddle-cakes (Rye).-7a,fe?S-Milk, I quart; 
 eggs, 3 ; salt, % teaspoonful ; rye-flour. 
 
 Mix the milk, salt, and the yolks of the eggs ; 
 stir in enough rye-flour to make a rather thick 
 batter ; at the last moment stir in the whites of 
 the eggs, beaten to a stiff froth, and bake on 
 the griddle in the usual way. 
 
 SABLE.— The skin of the sable. The 
 Russian sable is the most costly of all furs, 
 and may be distinguished from all others by 
 the hairs turning and lying equally well ' in 
 all directions. The fur of the animal from 
 which it is taken is brown in summer, with 
 some grey spots about the head ; in winter, when 
 the animal is usually taken, the fur is beauti- 
 fully glossy and black. The darkest skins are 
 the most valuable. In its natural state the fur 
 has a bloomy appearance ; but dyed sables 
 generally lose their gloss and the hairs become 
 twisted or crisped. Sometimes the skins are 
 blackened by being smoked, but the deception 
 may be detected from the smell and the crisped 
 hairs ; a dyed or smoked fur may also be de- 
 tected by rubbing it with a moist linen cloth, 
 which will then become blackened. But few 
 Russian sables reach the American market, 
 and these are made into ladies' muffs and boas. 
 The; price of the choicest sets, consisting of 
 these two articles, is frcm jSioco to |i6oo, 
 though sets of lighter shade and inferior 
 quality may be bought for from $250 to $400. 
 The Hudson Bay sable is the leading fur in 
 England, France, and Germany ; and is much 
 used in the United States for muffs and boas. 
 A set of this costs from $100 to $300. 
 
 SACHETS OR SCENT-BAGS.— These 
 are very pleasant to put in drawers or trunks 
 where clothes, etc., are kept, as they completely 
 disguise the stale or musty smell which such 
 receptacles are likely to acquire otherwise. 
 Take lavender-flowers, half a pound ; gum 
 benzoin, powdered, one ounce ; oil of lavender, 
 two drachms. Mix, and put into small silk 
 bags or ornamental envelopes. 
 
 Heliotrope Sachet. — Take : — Powdered 
 orris-root, half a pound ; rose-leaves, quarter 
 of a pound ; tonquin-beans, two ounces ; vanilla- 
 beans, ground, one ounce; grain musk, one 
 drachm;' otto of almonds, two drops. Mix 
 well in a coarse sieve. This is one of the best 
 sachets made, and is very similar in its odor to 
 the flower from which it derives its name. 
 
 Rose-Sachet. — Rose-leaves, a quarter of a 
 
 pound ; santal-wood, ground, two ounces ; otto 
 of roses, half a drachm. Mix. 
 
 Santal-wood Sachet. Ground santal- 
 wood, which can usually be purchased at the 
 drug-stores, makes good and economical sachets. 
 
 SACKING. — A very coarse and strong can- 
 vas cloth used in making sacks or bags in 
 which heavy and -bulky substances are to be 
 kept. It comes a yam and two yards wide. 
 
 SACQUE OR JACKET.— We draw for a 
 
 •AX- 
 
 
 Fig. 
 
 sacque the pattern of a plain waist {see Waist), 
 allowing the paper to come below the waist 
 line as far as desired for the length of the gar- 
 ment. This pattern now requires three modi- 
 
• SACQUE OR JACKET 
 
 455 
 
 fications: i. We enlarge the breadth of the 
 chest (IV)* by about an inch, according to the 
 desired looseness of the sacque, and mark the 
 breadth b. 2. We remove the side line cor- 
 respondingly to the left, and design the arm- 
 size accordingly. 3. We prolong the side line, 
 making the garment an inch wider to every 
 four inches additional length. Sometimes 
 also the neck requires to be enlarged as shown 
 
 The length needful for the back is about two 
 inches more than that of the front. The back 
 (Fig. 2) is designed as for a plain waist, without 
 
 forms. The width of the back is then in- 
 creased by about I yi inches. As in the front, the 
 arm-size is then enlarged, and the side line is 
 carried down obliquely, the garment widening 
 in the back a scant inch to every two inches of 
 length. 
 
 The garment is cut whole in the back, the 
 pattern being laid upon the straight way fold of 
 the cloth. After being put together, it will be 
 finished at the edges by a facing; and fre- 
 quently cuffs and a collar. By observing the 
 rules for a plain waist with revers (See Waist), 
 a double-breasted sacque may readily be made. 
 
 Every variety of modification of the lower 
 edge may be made in cutting this garment 
 Also the sleeves may be' 166se or'tight as -de- 
 sired. A plain coat-sleeve (See Waist) is un- 
 doubtedly the most suitable. 
 , In the fit of the sacque, the part near the 
 sleeves is most essential. Care must be taken 
 * See Cutting and Fitting. 
 
 that the garment is broad enough across the 
 chest, and that the shoulder lengths are not too 
 long. 
 
 A variety of the. sacque, designated as the 
 half-fitting casaque or paletot, is made after the 
 pattern of the straight sacque, with these modi- 
 fications : The side lines of back and front, 
 from c and b down to the waist, are made curv- 
 ing, so as to diminish the breadth of the gar- 
 ment, which spreads out again below the waist 
 with the same proportions indicated above. 
 Also the back is cut in two pieces, that is to 
 say, it has a seam in the middle, taken up more 
 towards the waist. 
 
 By this pattern also are made the sacques or 
 paletots worn by little boys. If it be not de- 
 sired to leave the garment open all the way 
 down in front, the front, like the back, may be 
 cut in one piece ; then, when the two parts are 
 put together under the arms and on the shoul- 
 ders, a slit is cut in the front, either straight in 
 the middle, at one side, or crossing the chest 
 obliquely. This slit is faced on each edge, and 
 buttonholes are made on the left, and buttons 
 sewed on on the right. The garment also may 
 be made to open upon one shoulder. We then 
 sew the buttons on the back and make the but- 
 tonholes in the front, and it is usual for sym- 
 metry, to put a corresponding row of buttons 
 upon the other shoulder. These sacques re- 
 quire a belt, and may receive trimmings of all 
 varieties suited to the material of which they 
 are made. 
 
 Of the same general description are the 
 vests and sleeveless jackets, and sacques for 
 house wear, which are so generally popular. 
 
 The figures 3, 4, represent a sleeveless jacket, 
 made as follows : 
 
 Fig. 3. 
 
 We design a pattern of a plain waist, and 
 make in front only one part of the shape indi- 
 cated at a. It is very short, large in the mid- 
 dle, and vanishing at both extremities. 1 This 
 represents the second part of the plain waist. 
 The first is dispensed with by cutting the front 
 line away in a curve to meet the side c. The 
 back is made with or without forms as prefer- 
 ferred. 
 
456 
 
 SAFFRON 
 
 SALAD 
 
 The dotted lines about the arm-size indicate 
 a tasteful manner of cutting out these open- 
 ings, which, as no sleeves are required, may 
 vary their shape in many ways. 
 
 Fig. 4 . 
 
 In cutting jackets without darts at all, if it 
 be desired to lengthen the garment in front, 
 like the old-fashioned waist-coat (represented 
 by the interrupted line, going below the waist, 
 in -Fig. 3), the following method may be 
 adopted : In preparing the lining, or the paper 
 pattern, if the garment is to have no lining, a 
 Very short dart should be taken up and sewed, 
 or pasted, if on paper, firmly. Then the ma- 
 terial, cut after this lining or paper pattern, 
 will adapt itself very gracefully to the figure 
 without any visible darts. 
 
 Vests are often made to be worn with 
 garments open in front, composed of fronts 
 made of the desired material, and the back of 
 lining merely. These fronts may be cut either 
 as just explained, without darts, or by the plain 
 waist pattern, or by the pattern of the waist of 
 the princesse dress. If desired to make a very 
 loose garment, the back of this vest may be 
 cut from the blouse pattern, and held > by a 
 drawing string. Invalids who cannot wear a 
 tight waist will find many advantages in combi- 
 nations like these. 
 
 SAFFRON. — The dried stigmata of a 
 species of crocus. It was formerly used in 
 England as a seasoning for certain dishes ; but 
 is now employed chiefly as a coloring matter 
 for cheese and butter. It is not often procura- 
 ble in this country, that sold as such being 
 generally the product of the safiflower. 'Pure 
 saffron has a beautiful yellow color and an 
 agreeable odor ; it yields its active principle, 
 an essential oil, to water and spirit. The adul- 
 teration with safflower and marigold is easily 
 detected, for the petals of these flowers will 
 appear distinct from the stigmata of the crocus. 
 The English saffron is the best. 
 
 In medicine the only preparation of saffron is 
 a tincture, which is little used save for its col- 
 oring properties. Saffron is contained, how- 
 ever, in decoction of aloes, aloes and myrrh 
 pills, compound tincture of cinchona, ammoni- 
 
 ated tincture of opium, and tincture of rhu- 
 barb. 
 
 SAGE. — There are several varieties of this 
 well-known herb, of which the common green 
 is the best. It has a strong fragrant smell, and 
 a bitter, warm taste. Its leaves are much used 
 in sauces, stuffing, and other preparations in 
 cookery. It is also a favorite domestic remedy, 
 being used as a gargle for sore throat, mixed 
 with honey and alum or some other astringent. 
 As a wash for ulcers about the mouth or lips, 
 it is very pleasant and sometimes efficacious. 
 It is usually found in the markets, tied up in 
 small bunches, both green and dried. 
 
 SAGO. — The produce of the sago palm, 
 and several other palms, which grow spontane- 
 ously in the East Indies and the islands of the 
 Indian Ocean. The part which affords the sago 
 is the pith, and to procure this the body of the 
 tree is cut down when it is full grown, sawed 
 in pieces, and the raw sago cut out and put 
 into a trough with water, in which it is well 
 stirred to separate the flour from the filaments. 
 This is now suffered to rest, and the flour sub- 
 sides to the bottom ; the water is then poured 
 off, and the wet flour laid upon wicker frames 
 to dry. To form it into the round grains in 
 which we have it, the sago, when moist, is 
 passed through a colander, rubbed into little 
 balls, and thoroughly dried. The nutritive 
 value of sago is not very high, since it consists 
 almost exclusively of starch, and is therefore 
 inferior to rice, and much inferior to the farin- 
 aceous foods grown in our own climate. It is . 
 delicate in flavor, however, and very digesti- 
 ble ; and for these reasons is especially useful 
 in the sick-room. The best sago is' of a slightly 
 reddish hue, and readily dissolves in hot water 
 to a jelly, but differs from wheat-starch in be- 
 ing likewise soluble in cold water. A superior 
 sort is imported from China which has a pearly 
 lustre. Sago should be purchased in small 
 quantities at a time, and kept in covered jars, 
 or covered wooden boxes. (See Puddings, and 
 Soups. 
 
 Jelly (Sago). — Soak a teacupful of sago in 
 cold water half an hour, then pour off the 
 water, add fresh, and soak it another half hour; 
 then boil it slowly, adding a pinch of salt, a 
 stick of cinnamon, or a bit of orange or lemon 
 peel, and stirring constantly; when the jelly 
 thickens, add wine and white sugar to taste, let 
 it boil a minute, and then turn it into cups. 
 
 Milk (Sago). — Soak three tablespoonfuls of 
 sago for an hour in a teacupful of cold water; 
 pour it into three teacupfuls of boiling milk ; 
 sweeten and flavor to taste ; simmer slowly 
 half an hour. 
 
 SALAD.— We shall here treat only of dress- 
 ings and some vegetable salads ; recipes for 
 other salads are given in the articles on the 
 various substances from which they are made. 
 (See Chicken, Lobster, etc.) Meat used for 
 salad, whether of fish, flesh or fowl, should not 
 be minced, but picked or cut, not very fine. Veg- 
 etables good for salad are : boiled asparagus, 
 cabbage (red and white), every species of let- 
 
SALAD 
 
 SALERATUS 
 
 457 
 
 tuce ; chicory, boiled cauliflower, celery, dan- 
 delion, purslane, water-cress, etc. All these 
 are prepared substantially in the same way ; 
 that is, they are taken when quite fresh and 
 crisp, cut or broken into shreds (lettuce is 
 frequently served with the leaves entire), and 
 covered with a seasoning or dressing. This 
 dressing consists chiefly of oil, vinegar, salt, 
 pepper, and mustard, mixed in various propor- 
 tions. All the ingredients of salad-dressing 
 should be of the best. The olive oil should 
 be pure; the vinegar, either wine with tarragon 
 in it. or the best cider-vinegar ; and English 
 mustard. The sooner salad is eaten after it 
 is dressed, the better. 
 
 Salad-dressing. — I. Take the yolks of two 
 hard-boiled eggs and two raw eggs, put them 
 into a flat dish with a large spoonful of fresh 
 mixed mustard, a little salt and Cayenne pep- 
 per ; stir these well together with a large wood- 
 en spoon or egg beater ; turn in by degrees 
 half a bottle of olive oil, half a teacupful of 
 vinegar, and the juice of a lemon, stirring all 
 the time. Cream may be substituted for the 
 oil. 
 
 II. Rub the yolks of two hard boiled eggs to 
 a powder ; add a teaspoonful of white sugar, 
 one of pepper, half a teaspoonful of salt, half a 
 teaspoonful of mixed mustard, and two tea- 
 spoonfuls of olive-oil ; mix well together, and 
 set aside for five minutes ; then beat in four 
 tablespoonfuls of vinegar. This will serve 
 for lettuce or cabbage. 
 
 III. Take the yolks of two hard-boiled eggs, 
 mash them to a paste, and add half a teaspoon- 
 ful of mixed mustard, a little black pepper, a 
 little salt, three tablespoonfuls of olive oil, and 
 three of vinegar; mix together thoroughly. 
 A tablespoonful of catsup may be added if 
 liked. 
 
 IV. English Salad Dressing. — To the yolks 
 of two hard-boiled eggs mashed to a paste with 
 the back of a wooden spoon, add a small salt- 
 spoonful of salt, a small teaspoonful of powder- 
 ed sugar, a few grains of fine Cayenne, and a 
 teaspoonful of cold water; mix these well, 
 and stir to them by degrees a quarter of a pint 
 of cream ; throw in next, stirring the sauce 
 briskly, a tablespoonful of strong Chili vinegar, 
 and add as much common vinegar as will acid- 
 ulate the mixture agreeably. A tablespoonful 
 of either will be sufficient for most tastes, but 
 it is easy to increase the proportion when 
 more is liked. Six tablespoonfuls of olive 
 oil may be substituted for the cream ; it should 
 be added* very gradually to the other ingre- 
 dients, and stirred briskly until the sauce re- 
 sembles custard. When this is used, the 
 water should be omitted. This is a very deli- 
 cate and savory dressing, either for ordinary 
 salad or for cold fish. 
 
 V. Beat a raw egg with a saltspoonful of salt 
 until it is thoroughly smooth then add a tea- 
 spoonful of mixed mustard made rather thick- 
 er than usual ; when these are quite smooth, 
 add by degrees half a pint of olive-oil, taking 
 care to blend tach- portion of it with the egg 
 
 before adding more. This ought to make a 
 tenacious mass, so thick that a teaspoon will 
 stand up in it, and as smooth as honey. Dil- 
 ute it with vinegar, till it assumes the consist- 
 ence of thicK cream. No salad-dressing is so 
 smooth and rich as this, and the usual oily 
 flavor is lost from the raw egg converting the 
 oil into an emulsion. A little anchovy may 
 be added if desired and the juice of a fresh 
 lemon may take the place of the vinegar. 
 
 VI. French Salad-Dressing.— Stir a salt- 
 spoohful of salt and half as much pepper into 
 a tablespoonful of oil, and when the salt is dis- 
 solved, mix with them four additional table- 
 spoonfuls of oil, and pour the whole over the 
 salad ; let it be well turned, and then add two 
 tablespoonfuls of tarragon vinegar ; mix the 
 whole thoroughly, and serve without delay. 
 The salad should not be dressed in this way 
 until the instant before it is wanted for table ; 
 the proportions of salt and pepper can be in- 
 creased at pleasure. 
 
 Mayonnaise Dressing. — See recipes, Nos. 
 I. and V. in the preceding column, and also 
 under Sauces. 
 
 Potato Salad. — This is prepared rather dif- 
 ferently from the regular salad vegetables. A 
 potato-salad is the one that requires most sea- 
 sonings,' especially oil and vinegar ; it is better 
 served warm than cold, though many prefer it 
 in the latter state. Boil the potatoes, 
 peel and slice them, and put them into a salad 
 dish with salt, pepper, vinegar, oil, and parsley 
 to taste ; mix the whole gently but thoroughly, 
 and serve. If served very warm, butter may 
 be used instead of oil. Cold potato-salad is 
 improved by using a larger proportion of vin- 
 egar, and adding a few shreds of onion — one 
 onion to half a dozen potatoes. 
 
 Walnut Salad. — This is a common summer 
 salad in France, where the growth of walnuts is 
 generally abundant, but it is not often served in 
 this country ; though the sweet flavor of the just- 
 formed nut is very agreeable. Take the young 
 walnuts when a pin will pierce them easily, 
 pare them down to the kernels, and toss them 
 gently, just before they are served, in the 
 French or English (No. i) salad-dressing (the 
 former would generally be preferred), and turn 
 them into the salad bowl for table. 
 
 Water-Cress. — Wash and pick over the 
 cresses carefully, pluck the tender shoots from 
 the stems, and pile in the salad-bowl with a 
 dressing of vinegar, salt, pepper, and sugar, 
 well stirred in. It is best not to dress until 
 just before serving. 
 
 SALERATUS.— A salt formerly prepared 
 from pearlash by exposing it to carbonic acid 
 gas That now generally sold is bicarbonate 
 of soda. It is much used in making bread, etc., to 
 neutralize acids and thus render the bread light 
 by the escape of the carbonic acid gas. Saleratus 
 should be bought in small quantities, then pow- 
 dered, sifted, and kept in a wide-mouthed bot- 
 tle tightly corked. It grows damp if exposed to 
 air. In that case add just as much water as will 
 dissolve it; a tablespoonful of this equals a 
 
458 
 
 SALIVATION 
 
 SALLY LUNN 
 
 teaspoonful of the solid. Keep it tightly corked 
 in a bottle. 
 
 SALIVATION. — A term applied to a condi- 
 tion in which there is increased flow of saliva 
 with swelling of the mucous membrane of the 
 mouth. In most cases it is caused by the ac- 
 tion of mercury, but it has been found that 
 many other agents may have the same effect. 
 Iodide of potassium, antimony, croton oil, 
 castor oil, opium, and foxglove have been known 
 to produce the, milder symptoms of salivation. 
 An increased flow of saliva without swelling or 
 ulceration of the gums and cheeks may be pro- 
 duced by irritation of the mucous membrane of 
 the mouth and alimentary canal, and by mental 
 influences. 
 
 The mercurial salivation commences with 
 tenderness of the gums and inner surfaces of 
 the cheeks, and pain when the teeth are brought 
 sharply together. The patient experiences a 
 metallic taste. The secretion of saliva is so 
 much increased that it accumulates in the 
 mouth, and necessitates frequent spitting, and 
 during the night flows from the mouth and 
 saturates the pillow. The daily amount of 
 saliva, which in health is about ten ounces, in- 
 creases to four or six pints. The tongue then 
 swells, and the mucous membrane of the gums 
 and cheeks becomes inflamed, and finally ulcer- 
 ates. The breath has a very offensive and 
 peculiar odor. In bad cases the ulceration 
 extends, and by destroying the tissue of the 
 gums exposes the bone of the upper and lower 
 jaws. These symptoms are usually associated 
 with those of gastric and intestinal irritation, 
 and of nervous debility, and excitement ; with 
 the exception of the metallic taste in the mouth 
 none of the above symptoms are peculiar to 
 mercural salivation, and a similar condition may 
 be presented in cases of salivation due to con- 
 stitutional causes. Cancrum oris, a gangrenous 
 affection of the mouth which is occasionally 
 met with in children suffering from measles, is 
 often attributed by the parents to the effects of 
 mercury, supposed to have been administered 
 for the treatment of the febrile disorder. Cases 
 of severe salivation produced by the medicinal 
 use of mercury, are at present extremely rare, 
 as the effects of mercury are seldom allowed to 
 proceed beyond slight redness and tenderness 
 of the gums. In cases where intense salivation 
 has been produced by the administration of 
 large quantities of mercury, other symptoms of 
 mercurial poisoning are generally present ; of 
 these the most prominent are pallor, trembling, 
 an eczematous eruption over the surface of 
 the body, and general debility. In some pe- 
 culiarly constituted patients mercury may pro- 
 duce all the latter symptoms, and not give rise 
 to salivation or any affection of the mouth. 
 The property of producing salivation is common 
 to all the preparations of mercury used in 
 medicine, the most active being calomel and 
 blue pill. Mercury when introduced into the 
 system in other ways than through the mouth 
 and stomach, as by inunction, fumigation and 
 hypodermic injection, does not fail after a certain 
 
 time to produce similar symptoms of salivation, 
 In the treatment of local affections, especial- 
 ly venereal sores and cutaneous eruptions, 
 the first appearance of the symptoms of mer- 
 curial salivation is generally presented by a 
 decided improvement in these affections, the 
 indurated bases of the sores have commenced 
 to soften, and the rash on the skin is less dis- 
 tinct. Salivation may be produced either by a 
 very large and poisonous dose of mercury, or 
 by frequently repeated small doses. In some 
 cases there is a long interval between the end 
 of the course of mercury and the first appear- 
 ance of symptoms of salivation, mercury being 
 a cumulative poison which may be stored up in 
 the body slowly and gradually until it is in 
 sufficient force to give rise to salivation and 
 other affections. Some individuals are ex- 
 tremely sensitive to the action of mercury, and 
 become salivated after very small doses of 
 calomel or blue pill. Other individuals, on the 
 contrary, are so constituted that they can resist 
 for a long time the action of large and fre- 
 quently repeated doses of mercury, or even re- 
 main quite invulnerable. A patient who has 
 been subjected to two or more courses of mer- 
 curial treatment becomes much less susceptible 
 on each occasion to the action of the medicinal 
 agent, and is less liable to be salivated by the 
 last than by any previous course. The early 
 occurrence of, salivation during a mercurial 
 course is much favored by a want of attention 
 to the cleanliness of the mouth, and by bad 
 teeth and soreness of the gums. Catching 
 cold and even a slight exposure to cold and 
 wet will often cause early salivation. 
 
 During a course of mercury great attention 
 should be paid to the state of the mouth. The 
 teeth should be frequently brushed, and the 
 patient, in order to harden the mucous mem- 
 brane of the gums and cheeks, should wash 
 out the mouth occasionally with some astrin- 
 gent gargle and suck small pieces of alum. In 
 cases of mercurial salivation the cause should 
 r.t once be removed. The swollen and ulcera- 
 ted mucous membrane of the mouth should 
 then be washed with a solution of chloride of 
 lime, or of alum, or of brandy-and-water. Chlo- 
 rate of potash should be used as a gargle, and 
 taken internally in 20 grain doses every three 
 or four hours. 
 
 SALLY LUNN.— I. Take .--Butter, 4 level 
 tablespoonfuls ; brown sugar, 1 tablespoonful ; 
 milk, 1 pint ; egg, 1 ; home-made yeast, 1 gill; 
 flour, to make a stiff batter. 
 
 Put the butter and sugar into the milk, and 
 set over the fire till melted, add the egg well 
 beaten ; yeast and flour to make a stiff bat- 
 ter. Grease the baking-pan well, pour the 
 sponge in, and set to rise in a warm place ; 
 when fully risen, bake brown in a moderate 
 oven. 1 v ■ 
 
 II. Take /-Flour, 3 pts ; eggs, 2 ; melted 
 butter, i teacupful ; warm milk, warm water, 
 i pt each ; home-made yeast, 4 tablespoon- 
 fuls ; salt, 1 teaspoonful ; soda, i teaspoonful. 
 
 Beat the eggs to a stiff froth,«and add the 
 
SALMAGUNDY 
 
 milk, water, butter, salt, and soda (the latter 
 dissolved in hot water) ; stir in the flour till a 
 smooth batter is formed, and then beat the 
 yeast in well. Put it in a buttered pudding- 
 dish (in which it should be sent to table), or a 
 well-battered mould, if you wish to turn it out 
 after baking ; and set it to rise about six hours. 
 Bake in a moderate oven three-quarters of an 
 hour, or until a straw thrust into it comes out 
 clean. Eat while hot. 
 . SALMAGTJNDY. (See Entxees.) 
 
 SALMON. — The best salmon have small 
 heads and are quite thick through the shoulders; 
 their usual weight is from six to twelve pounds 
 each, though occasionally they are much larger. 
 They are usually cut to suit purchasers. The 
 middle cut is the choicest, though some prefer 
 the head and shoulders, and others again the 
 tail, piece. When cut, the flesh should look 
 quite red, solid, and flaky. Of the different 
 kinds of salmon found in our markets, the East- 
 ern salmon, from the Kennebec River, are con- 
 sidered best, those from the Penobscot and St. 
 John's rivers are next. They begin to appear 
 about the 1st of March, and are in season till 
 the 1st of Septerr ber. Scotch salmon, brought 
 from Scotland in the steamers, are found in 
 small quantities in the market throughout the 
 year; but are seldom in good condition; they do 
 not rank with Eastern salmon when in season. 
 
 SALMON 
 
 459 
 
 Large quantities of salmon are sold in the 
 cured state — pickled, salted, smoked, etc. 
 These are sold singly or in packages at much 
 lower prices than are asked for the fresh fish. 
 Raw smoked salmon, cut into smooth strips 
 three or four inches long, makes an excellent 
 supper-dish; it should be eaten with pepper- 
 sauce or some other pungent condiment. 
 
 Baked Salmon. — Wash and wipe dry, and 
 rub with pepper and salt ; lay the fish upon a 
 grating set over the baking-pan, and bake (or 
 roast), basting freely with butter, and, toward 
 the last, with its own drippings only. If it 
 browns too fast, cover the top with a sheet of 
 white letter-paper until the whole is cooked. 
 When it is done, put it into a hot dish and cover 
 closely ; add to the gravy a little hot water 
 thickened with arrowroot, rice-flour, or wheat- 
 Hour — wet the flour first with cold water, — a 
 tablespoonful of tomato sauce, and the juice of 
 a lemon ; boil up and serve in a sauce-boat. 
 
 An excellent sauce for salmon is made as 
 follows : — Take a pint of cream or half milk and 
 half cream, and heat it in a vessel set in boiling 
 water : stir into this four ounces of butter rub- 
 bed with four even tablespoonfuls of flour, and a 
 little salt and chopped parsley ; stir until thick- 
 ened. For boiled sr-lmon this sauce is improv- 
 
 ed by adding two tablespoonfuls of the water in 
 which the fish was boiled. 
 
 Boiled Salmon. — To preserve the fine color 
 of the fish, and to set the curd, put into boiling 
 instead of into cold water. Scale, empty, and 
 wash carefully, being especially careful to 
 cleanse all the blood from the inside. Stir into 
 the fish-kettle eight ounces of salt to a gallon 
 of water, let it boil quickly for a minute or two, 
 take off all the scum, put in the salmon, and 
 boil it moderately fast, should it be small, but 
 more gently should it be very thick. From two 
 to three pounds of the thick part of a salmon 
 will require half an hour to boil it properly ; 
 but eight or ten pounds will be done enough in 
 little more than double that time ; less time in 
 proportion to its weight should be allowed for 
 a small fish or for the thin end of a large one. 
 Do not allow the salmon to remain in the 
 water after it is ready to serve, or both its ' 
 flavor and appearance will be injured. Dish 
 on a hot napkin, and send anchovy, shrimp, 
 or lobster sauce, and a tureen of plain melted 
 butter to table with it. The cream sauce given 
 under baked salmon is unsurpassed. 
 
 Crimped Salmon. — Cut into slices an inch 
 and a half or two inches thick the body of a 
 quite fresh salmon ; lay them in strong salt 
 and water, but do not let them soak in it ; wash 
 them well in clear water, lay them on a fish- 
 plate, and put them into fast boiling water, salted 
 and well skimmed. In from ten to fifteen min- 
 utes they will be done. Dish them on a napkin 
 and send them very hot to table with lobster 
 sauce and plain melted, butter ; or -with caper- 
 sauce. 
 
 Fried in Oil. — Turn into a small deep frying 
 pan, a small bottle of good olive-oil, place it on 
 a clear fire, and as soon as it ceases to bubble 
 lay in a pound and a half of salmon properly 
 cleansed and dried in a cloth, and fry it gently 
 until it is cooked quite through. The surface 
 should be only lightly browned. Drain the 
 fish well when it is done, and when it is per- 
 fectly cold, dish, and garnish with parsley or 
 any green foliage. 
 
 Pickled (Fresh) Salmon. — Take a salmon, 
 wipe it on the scaly side, remove the gills, and cut 
 off a piece of the tail : split it from the head, at 
 the back, and through the belly ; put aside the 
 livej, and clean the mside with a cloth ; strew 
 salt over the fish, and let it lie three hours and 
 the tail two hours longer in salt. Cleanse 
 it in fresh water; then dry it, cut into pieces, 
 leaving a handsome head, or jowl, and place 
 them in a fish-kettle, and just • cover the fish 
 with water and set on the fire. Mix half a 
 pint of vinegar with the water, boil slowly for 
 ten minutes, and then only simmer till the fish 
 will easily leave the bone ; take it out when 
 nearly cold, and lay it in a deep dish. Skim off 
 the top as much liquor as will cover the salmon, 
 and tying up the liver in a piece of linen rag, 
 add some whole black pepper, simmer half an 
 hour, take it off, and when lukewarm, pour it 
 over the fish. In using it, always keep the 
 salmon covered with liquor. 
 
460 
 
 SALMON 
 
 A ready way to pickle salmon already boiled 
 is to add a fourth part of vinegar to some of 
 the liquor in which it was dressed, with some 
 whole black pepper and salt ; boil this liquor 
 half an hour, then pour it hot over the fish and 
 cover. 
 
 Pickled (Salt) Salmon. — Wash the salmon 
 through two or three waters, rubbing it lightly 
 with a cloth ; then place it in lukewarm water 
 and let it soak over night ; next morning trans- 
 fer it to very cold water and let it remain sev- 
 eral hours then take it out, wipe dry with a cloth, 
 and cut into small pieces convenient for serving ; 
 drop these when all are ready, into a saucepan 
 of boiling water. Meanwhile prepare a pickle 
 of two quarts of vinegar, a dozen white pepper 
 corns, a dozen blades of mace, a dozen cloves, 
 three tablespoonfuls white sugar, two table- 
 spoonfuls mixed mustard, and a pint of the 
 water in which the fish was boiled ; boil up 
 hard, and skim. When the salmon has boiled 
 hard five minutes, fish out the pieces with a 
 wire spoon, and pack them in air-tight glass 
 jars or fruit cans ; fill up the jars with the boil- 
 ing pickle and seal immediately. This will be 
 ready for Use in a day or two, will keep a long 
 time, and is scarcely inferior to the fresh pickled 
 salmon. Of course it is much cheaper. 
 
 Potted Salmon.— Split a salmon at the back 
 and through the belly ; scale it clean, and wipe 
 it dry. Lay fine salt upon it, and let it lie until 
 the salt is dissolved ; then mix black pepper, 
 mace, cloves, in powder, and a little brown 
 sugar, which rub all over the red side of the 
 salmon ; then put it into a pan, with a few bay 
 leaves, cut in pieces, and plenty .of butter (with 
 the salt washed out), .and bake in a slack oven. 
 When done, pour off the gravy, take out the 
 fish, which lay to drain on a cloth ; then put it 
 into pots, press down closdy, and pour over it 
 melted butter and tie over. This, if made prop- 
 erly, will be quite equal to the potted salmon 
 sold in the shop 
 
 Pudding (Salmon). — Pound, or chop small, 
 or rub through a sieve one pound of cold boil- 
 ed salmon freed entirely from bone and skin ; 
 mix it lightly but thoroughly with half a pound 
 of fine bread crumbs, a teaspoonful of essence 
 of anchovy, a quarter of a pint of cream, a 
 seasoning of fine salt and cayenne, and four well 
 beaten eggs. Press the mixture closely and 
 evenly into a deep dish or mould, buttered in 
 every part, and bake it for an hour in a moder- 
 ate oven. This is a popular Scotch dish. 
 
 Salad (Salmon). — Boil some thin slices of 
 salmon in salted water as directed for " boil- 
 ed salmon," drain, and serve cold on a napkin. 
 Serve with it, in a sauce-boat, the following dress- 
 ing : Half a teaspoonful of salt, a pinch of pep- 
 per, two tablespoonfuls of vinegar, four of olive 
 oil, a pickled cucumber chopped fine, two or 
 three anchovies chopped fine or pounded, and a 
 tablespoonful of capers ; beat together thor- 
 oughly. 
 
 Salt Salmon. — Salt salmon, and in fact any 
 other salt fish, may be cooked and served as 
 directed for salt cod. (See Cod.) 
 
 SALVIA 
 
 Smoked Salmon.— As already mentioned, 
 smoked salmon is usually eaten raw, as a supper 
 dish. It is also excellent broiled. For. broil- 
 ing, wash it in two waters, boil it gently for 
 fifteen minutes, wipe dry and broil on a hot 
 fire till neatly browned on both sides ; then 
 spread liberally with butter, and sprinkle pepper 
 on it. 
 
 Steaks (Salmon).— Cut the fish completely 
 across in slices about an inch thick ; dry them 
 well between the folds of a napkin. If for fry-, 
 ing they may be dusted with flour, which should 
 be spread evenly over their surface with a feath- 
 er; if for broiling, season with the slightest 
 sprinkling of pepper and salt, and put on the 
 gridiron over hot coals ; when brown on both 
 sides, butter each slice and serve hot. The 
 turning must be done very carefully or the 
 slices will break. Either anchovy or caper- 
 sauce goes well with salmon steaks, which, how- 
 ever, may be eaten plain. 
 
 SALMON TROUT— This delicious fish, 
 also called the sea-trout, is very similar to the 
 common salmon, both in appearance and in 
 taste ; but it is inferior in size, the head and 
 mouth are smaller, and its back is of a darker 
 green while its sides are silvery. The salmon 
 trout is never black inside the mouth like the com- 
 mon brook-trout. It is even scarcer than the sal- 
 mon and commands an equally high price ; it is in 
 season about the same time. The female is 
 considered best for the table, and may be dis- 
 tinguished by a small head and very deep body: ' ' % ' 
 Their usual weight js from three to ten pounds, 
 though occasionally they are found larger. Pre-, 
 pare, cook, and serve as directed for Salmon. ' "' 
 
 SALSIFY. (See Oyster-plant.) 
 
 SALT. — Common salt, or chloride of sodiumy 
 is found in great abundance in the waters of 
 the ocean, sea-water containing about three 
 per cent, on an average. It is also found in the 
 solid form, composing rocks in various parts of 
 the world; this is called rock-salt. There are 
 likewise many springs of water issuing from 
 the earth so highly impregnated with salt that 
 they are called salPsprings j the"se are sup- 
 posed to owe their origin to water passing 
 through rock-salt underground, in consequence 
 of which it dissolves a portion ; on evaporat- 
 ing the water of these springs, or sea-water, by 
 boiling, salt is procured. From whichever of 
 these sources salt is obtained, it is never quite 
 pure, being at first contaminated with earthy 
 substances or with other salts, as Epscm salt (sul- 
 phate of magnesia) and Glauber's salt (sulphate 
 of soda) ; and it has to be purified or refined 
 before it is fit for domestic use. The salt pro- 
 duced by salt-springs is generally purest and 
 best, and it is from this source that most of the 
 salt used for culinary or table purposes in this , , 
 country is derived. Common salt will generally * . . 
 attract water and thus become damp ; it should 
 therefore be kept in a box with a tightly fitting 
 cover, and kept in a warm dry place. 
 
 SALVES. (See Drugs, Glycerine, and 
 under the special cases to be treated.) 
 
 SALVIA. — This is the most gorgeous of 
 
SAMPHIRE 
 
 SARSAPARILLA 
 
 461 
 
 all the fall-flowering plants. It grows from four 
 to five feet high, making a handsome symmetrical 
 bush, and during September and October is 
 covered with tassels of the brightest scarlet or 
 blue flowers. It is unequalled for planting in 
 masses, but is extremely tender, the first frost 
 rendering it a blackened mass. Salvias may 
 be raised from the seed, but it is best if possible 
 to procure the small plants from the florist 
 in the spring, and plant them in good, rich 
 garden soil ; they will grow vigorously. If de- 
 sired for a house plant they may be transplanted 
 into pots late in September, shaded for a few 
 days, and then removed to a sunny window, 
 where they will blossom properly for two months. 
 Then keep them cool until spring, and repeat 
 the operation till the plants become so large as 
 to be unmanageable, when spring cuttings must 
 be taken off and rooted. 
 
 The co.nmon variety is the Salvia splendens, 
 which has rich scarlet flowers. S. splendens 
 variegata is a novelty possessing finely varie- 
 gated foliage, with flowers as- brillant as the 
 common kind. The roots of these two varie- 
 ties can be hung up during the winter in a dry, 
 dark cellar — like Geraniums ; 5 1 . Patens is of a 
 deep blue color, of the most perfect shade. It 
 has a tuberous root, which can be kept like a 
 Dahlia through the winter in sand. 
 
 SAMPHIRE. This plant, also called sea- 
 fennel, is difficult to cultivate, and as it is riot a 
 native, is seldom procurable in our markets. 
 Its leaves have a pleasant, crisp, aromatic 
 flavor ; the fleshy leaves and young branches 
 are pickled in vinegar, and also used in salads 
 in seasoning. 
 
 SANDWICHES.— To make good sand- 
 wiches the bread should be light, and not too 
 stale. Cut it in thin slices, butter well on one 
 side, and between the slices lay meat chopped 
 fine or cut very thin ; to beef or ham a little mus- 
 tard is usually added. After being prepared the 
 sandwiches should be piled together and kept.be- 
 tween two plates, or in a sandwich-box. Instead 
 of the sliced meat, potted meats, such as beef, 
 veal, chicken, ham, or tongue, may be used ; 
 this method is preferable to the slices, as there 
 in less difficulty in dividing them with the teeth. 
 Cheese Sandwiches. — Take two-thirds of 
 good cheese, grated, and one-third of butter ; 
 and a little cream : pound all together in a mor- 
 tar ; then spread it on slices of brown bread 
 or gems; lay another slice over each ; press them 
 gently together, and cut in small square pieces. 
 Egg Sandwiches, — Boil fresh eggs five 
 minutes ; put them in cold wafer, and when 
 quite cold peel them, and after taking a little of 
 the white off each end of the eggs cut the re- 
 mainder in four slices. Lay (hem Between bread 
 and butter with a little pepper and salt. 
 
 Fried Egg Sandwiches. — Beat some ejrrs 
 well ; fry them in butter as a pancake. When 
 cold, cut in small square pieces, and lay them 
 between brown bread and butter. 
 
 Gem and Cheese Sandwiches. — Toast 
 good cheese lightly ; split wheatmeal gems in 
 halves, and spread between two halves, so as to 
 
 s 
 
 come to the edges all round, a slice of the toast- 
 ed cheese. It makes a wholesome and palat- 
 able lunch ; children are fond of it. Some ob- 
 ject to toasted cheese. The principal objection 
 to it is that it is generally toasted too much. If 
 toasted dry, it is as hard to digest as a very hard- 
 boiled egg. Another objection is, that it is too 
 often eaten as a dessert with rich pie and cake, 
 instead of with the principal part of the meal. 
 Omelet Sandwiches. — Take four eggs, two 
 tablespoonfuls of bread crumbs, and one half 
 ounce of chopped parsley. After beating the 
 eggs well, add the bread crumbs, then the 
 parsley, and two tablespoonfuls of water. 
 Season, and fry it in small fritters, and when 
 cold put them between brown bread and butter. 
 Pastry Sandwiches. — Divide equally in two, 
 and roll off square and as thin as possible, 
 some rich puff paste ; lay one half on a butter r 
 ed tin, or copper oven-leaf, and spread it lightly 
 with fine currant, strawberry or raspberry jelly ; 
 lay the remaining half closely over, pressing it a 
 little with the rolling pin after the edges are 
 well cemented together; then mark it into divis- 
 ions, and bake it from fifteen to twenty minutes 
 in a moderate oven. 
 
 SANGAREE. — Properly speaking, sangaree 
 is a punch very popular in the West Indies, 
 composed of half Madeira wine and half water, 
 acidulated with lime-juice and sweetened with 
 sugar. It may be made, however, of any wine, 
 in the same way^ Ale sangaree is half ale and 
 half water, sweetened. Add nutmeg to all. 
 SAPSAGO. (See Cheese ) 
 SARDINE.— A small fish of the herring 
 family taken in large quantities on the coast of 
 Sardinia, and in other portions of the Mediter- 
 ranean Sea, also in the Atlantic ocean, on the 
 boast of France. Sardines are sometimes im- 
 ported in brine, but in almost all cases now 
 they are preserved in oil, in small tin boxes, 
 holding from half a pound to a pound, and con- 
 taining in each on the average from a dozen to 
 twenty-four fish. They are an excellent relish,, 
 and form a wholesome and agreeable addition 
 to the breakfast, lunch, or supper-table. They 
 should be served in the box and sliced lemon 
 handed with them. 
 
 SARSAPARILLA.— A remedy which has 
 alternately been extolled to the skies and fallen 
 into complete neglect ; lauded as a panacea at 
 one time, it has been despised at another, both 
 probably unjustly. The plant which yields it is 
 a species of smilax, which grows in many parts 
 of.America, and in the West Indies. The part 
 employed is the underground stem or rhizome, 
 whence numerous long rootlets are given off. 
 
 The Jamaica sarsaparilla is -the kind used in 
 medicine ; this comes in bundles about a foot 
 and a half long, the roots being folded and not 
 thicker than a goose quill ; they are of a red- 
 dish brown color. The preparations of sarsa- 
 parilla are a simple and compound decoction, 
 and a liquid extract. The compound decoction 
 contains Jamaica sarsaparilla, Guaiacum, wood 
 turnings, fresh liquorice root, and mezereon. 
 This is the preparation most commonly used, 
 
462 
 
 SASSAFRAS 
 
 SAUCES 
 
 in doses of from two ounces to a pint. All 
 kinds of properties have been attributed to 
 sarsaparilla, diaphoretic, diuretic, tonic, and 
 alterative ; but it has been chiefly used as an 
 anti-syphilitic. It seems, according to some 
 trustworthy authorities, to do much good in the 
 skin eruptions of syphilis, if taken in doses 
 of not less than half a pint to a pint daily. It 
 has also been used in some skin diseases, especi- 
 ally in those of a scrofulous origin, and in chronic 
 rheumatism and gout. In all of these maladies, 
 however, it has been customary to use the sar- 
 saparilla merely as an adjunct to powerful 
 remedies, and it has not always been quite clear 
 what portion of the resulting benefit was to be 
 attributed to sarsaparilla. If used at all, it 
 should be used in large quantities, and in the 
 form of freshly prepared decoctions, simple or 
 compound. 
 
 SASSAFRAS. — A small tree common in 
 the forests and barrens throughout a great part 
 of the United States. Every part of the tree 
 has a pleasant fragrance, arid a sweetish aro- 
 matic taste, which is strongest in the bark of 
 the root. These qualities depend upon an 
 essential oil which may readily be extracted by 
 distillation, and which is much used in medi- 
 cine. The young shoots are a pleasant in- 
 tredient in small beer, 2nd impart to it a pleasant 
 avor. The dried root in the form of chips is 
 commonly sold in the drug stores. The action 
 of sassafras is stimulant, and is supposed to be 
 especially efficacious in chronic rheumatism and 
 skin diseases. The mild decoction known as 
 sassafras tea is a popular domestic remedy, 
 and is believed to purify the blood. 
 
 Beer (Sassafras). {See Beer.) 
 
 Jelly (Sassafras). — Take the pith of sassafras 
 boughs, break it in small pieces, cover it with 
 cold water, and let it soak till the water be- 
 comes glutinous. It has the flavor of sassafras, 
 and is generally much relished by the sick. . 
 
 Tea (Sassafras). — Take the roots, either 
 ■ green or dried, boil them a few minutes in pure 
 water, and then let them steep several hours ; 
 drink with milk and sugar, like ordinary tea. In 
 many parts of the country this is a favorite 
 " spring medicine," about a pint of it being 
 drunk every day for a month. 
 
 SATIN. — A glossy silk twill of a peculiar 
 description, the soft and lustrous face of which 
 is given by keeping a large proportion, fre- 
 quently as many as seven out of eight threads of 
 the warp visible. In the manufacture of other 
 silken stuffs each half of the warp is raised al- 
 ternately; but in weaving satin, the workman 
 only raises the fifth or eighth part of- the warp, 
 which, presenting an even, close, and smooth 
 surface, is capable of reflecting the rays of 
 light almost entire, and the fabric thus acquires 
 that lustre and brilliancy for which it is famous. 
 But this is assisted by another process : when 
 first taken out of the loom satin is somewhat 
 flossy and rough, and it is dressed by being 
 rolled on heated cylinders which smooth down 
 the face and increase the lustre. Some satins 
 are quite plain, others are figured, and the lat- 
 
 ter are often of exquisite beauty. The Chinese 
 excel in the production of figured satins ; the 
 best plain ones are made at Lyons. Usual 
 width % yard. 
 
 SATINET. — A thin flimsy kind of satin. Also 
 a cloth made of cotton warp and worsted filling, 
 much used for coat, cloak, and dress linings. 
 
 SAUCES. — Directions for making sweet 
 sauces are given under puddings (See Pud- 
 dings), and most of the sauces that are served 
 warm are described under the dishes which 
 
 Mushrooms, Eschalots, arid Tomatoes. 
 
 they are intended to accompany. A consider- 
 able number of the sauces given below are 
 what may be called condiments, though one 
 important section of these latter are given 
 under Catsup, Salad, and Vinegar. 
 Almond Sauce. (See Almond.) 
 Anchovy Sauce. (See Anchovy.) 
 Bechamel Sauce. — I. Rub together in a 
 sauce-pan, two ounces of butter and a heaped 
 tablespoonful of flour ; add gradually a pint of 
 boiling milk, and stir over the fire until it "thick- 
 ens ; remove and add the yolk of an egg well 
 beaten with a teaspoonful of cold water ; season 
 with salt and white pepper, and serve at once. 
 
 II. Take equal parts of very strong pale 
 veal gravy, and good cream (a pint each, for 
 example). By rapid boiling reduce the gravy 
 nearly half ; next mix with part of the cream a 
 tablespoonful of fine dry flour ; bring the rest 
 of the cream to a boil, add the flour and cream, 
 and keep the whole stirred for five minutes 
 over a slow fire ; then add the gravy, stir and 
 mix perfectly, and simmer it for a few minutes 
 longer. All the flavor should be given by the 
 gravy, in which French cooks boil a'handful of 
 mushrooms, a few green onions, and some, 
 sprigs of parsley ; but a good bechamel can be 
 made without them. 
 
 III. Put into a stew-pan two or three ounces of 
 butter, a carrot, two small onions cut in slices, 
 and a handful of nicely-cleaned mushroom but- 
 tons when these can be procured ; stew slow- 
 ly half an hour, or until the butter is nearly dried 
 up, then stir in two tablespoonfuls of flour, and 
 
SAUCES 
 
 463 
 
 pour in a pint of milk, a little at a time, shaking 
 the stew-pan well that the sauce may be smooth. 
 Boil gently for half an hour; add a little salt 
 and cayenne ; strain and reduce it if not quite 
 thick enough, or pour it boiling to the yolks 
 of two fresh eggs. 
 
 Bread Sauce. — I. Boil half a pint of new 
 milk, and pour it, scalding hot, upon half a pint 
 of the finest bread-crumbs ; coyer them closely 
 with a plate, and let the sauce remain for 
 twenty or thirty minutes ; put it then into a 
 delicately clean sauce-pan, with a small salt- 
 spoonful of salt, half as much pounded mace, a 
 little cayenne, and about an ounce of butter ; 
 . keep it- stirred constantly over a clear fire for a 
 few minutes, then mix with it a couple of table- 
 spoonfuls of good cream, give it a boil, and 
 serve it immediately. When cream is not to 
 be had, use an additional spoonful or two of 
 milk. The bread used for sauce should be 
 stale, and grated down into extremely small 
 crumbs, or the preparation will look rough when 
 sent to table. Not only the crust, but all heavy- 
 looking or imperfectly-baked portions should be 
 pared off, and it should be pressed against the 
 grater only so much as will easily reduce it to 
 crumbs. 
 
 .n. (With Onion). — Put into a very clean 
 saucepan nearly half a pint of fine bread-crumbs, 
 , and the white part of a large mild onion cut into 
 quarters ; pour to these three-quarters of a pint 
 of new milk, and boil them very gently, keeping 
 them often stirred until the onion is perfectly 
 tender, which will be in from forty minutes to 
 an hour. Press the whole through a hair-sieve, 
 which should be as clean as possible ; reduce 
 the sauce by quick boiling should it be too thin ; 
 add a seasoning of salt and grated nutmeg, an 
 ounce of butter, and four spoonfuls of cream ; 
 and when it is of a proper thickness, dish, and 
 send it quickly to table. 
 
 This is an excellent sauce for those who like 
 a subdued flavor of onion in it ; but as many 
 persons object to any, the cook should ascertain 
 whether it be liked before she follows this re- 
 ceipt. 
 
 Butter (Burnt or Browned). — Melt in a 
 frying-pan three ounces of fresh butter and stir 
 it gently over a slow fire until it is of a dark 
 brown color ; then pour to it two tablespoon- 
 fuls of good hot vinegar, and season it with 
 black pepper and a little salt. This is an ex- 
 cellent sauce for boiled fish. 
 
 Butter (Melted or Drawn). — I. Put into a 
 bowl a large teaspoonful of flour, and a little 
 salt, then mix with them very gradually and 
 smoothly a quarter of a pint or cold water; 
 turn these into a small clean sauce-pan, and 
 shake or stir them constantly over a clear fire 
 until they have boiled a couple of minutes; 
 then add an ounce and a half of butter cut small, 
 keep the sauce stirred until this is entirely dis- 
 solved, give the wnole a minute's boil, ard serve 
 it quickly. The usual mode is to put the but- 
 ter in at first with the flour and water ; but for 
 inexperienced or unskilful cooks, the above plan 
 is safest and best. 
 
 II. (French).— Pour half a pint of good, but 
 not very thick, boiling drawn butter to the 
 yolks of two or three fresh eggs, and stir them 
 briskly as it is added ; put the sauce again into 
 the saucepan, and shake it high over the fire 
 for an instant, but do not allow it to boil or it 
 will curdle. Add a little lemon juice or vinegar, 
 and serve it immediately. 
 
 HI. (Rich.)— Mix to a very smooth batter a 
 dessertspoonful of flour, a half-saltspoonful of 
 salt, and half a pint of cold water : put these 
 into a delicately clean saucepan, with from four 
 to six ounces of well-flavored butter, cut into 
 small bits, and shake the sauce strongly round, 
 almost without cessation, until the ingredients 
 are perfectly blended, and it is on the point of 
 boiling ; let it simmer for two or three minutes, 
 and it will be ready for use. The best French 
 cooks recommend its not being allowed to boil, 
 as they say it tastes less of flour if served when 
 it is just at the point of simmering. 
 
 IV. (White.)— /Thicken half a pint of new 
 milk with rather less flour than is directed for 
 the common drawn butter, or with a little 
 arrowroot, and stir into it by degrees after it 
 has boiled, a couple of ounces of fresh butter 
 cut small ; do not cease to stir the sauce until 
 this is entirely dissolved, or it may become 
 oiled, and float upon the top. Thin cream, 
 substituted for the milk, and flavored with a 
 few strips of lemon-rind cut extremely, thin, 
 some salt, and a small quantity of pounded 
 mace, if mixed with rather less flour, and the 
 same proportion of butter, will make an excel- 
 lent sauce to serve with fowls or other dishes, 
 when no gravy is at hand to make white sauce 
 in the usual way. 
 
 Caper Sauce. — I. Stir into a third of a pint 
 of good drawn butter from three to four des- 
 sertspoonfuls of capers; add a little of the 
 vinegar, and dish the sauce as soon as it boils. 
 Keep it stirred after the capers are added ; part 
 of them may be minced, and a little Chili vine- 
 gar substituted tor their own. Pickled nastur- 
 tiums' make a very good sauce and their flavor 
 is sometimes preferred to that of capers. 
 
 IL (Brown.) — Thicken, half a pint of good 
 veal or beef gravy and add to it two table- 
 spoonfuls of capers, and a dessert-spoonful of 
 the pickle liquor, or of chili vinegar, with some 
 cayenne if the former be used, and a proper 
 seasoning of salt. 
 
 HI. For Fish. — To nearly half a pint of very 
 rich drawn butter, add six tablespoonfuls of 
 strong veal gravy, one tablespoonful of essence 
 of anchovies, some Chili vinegar or cayenne, 
 and from two to three tablespoonfuls of capers. 
 When there is no gravy at hand, substitute a 
 halt wineglassful of mushroom or other catsup. 
 
 Celery Sauce. — Slice the white parts of from 
 three to five heads of young tender celery ; peel 
 it it not very young, and boil it in salt and water 
 twenty minutes. If for white sauce, put the 
 celery, after it has been well drained, into half 
 a pint of veal broth or gravy, and let it stew 
 until it is quite sott ; then add an ounce and a 
 half of butter, mixed with a dessertspoonful of 
 
464 
 
 SAUCES 
 
 flour, and a quarter of a pint of thick cream or 
 the yolks of three eggs. 
 
 A very good common celery sauce is made 
 by simply stewing the celery cut into inch- 
 lengths in butter, until it begins to be tender ; 
 then add a tablespoonful of flour, which must 
 be allowed to brown a little, and half a pint of 
 good broth or beef gravy, with a seasoning of 
 pepper or cayenne. 
 
 Chestnut Sauce. — Cover six ounces of 
 shelled chestnuts with boiling water, and let 
 them simmer about three minutes, when they 
 may be easily peeled ; stew them gently for an 
 hour an"' a quarter in three gills of veal stock, 
 adding a few strips of lemon peel. Press 
 them, with the gravy, through a hair-sieve re- 
 versed and placed over a deep dish or pan, as 
 they are much more easily rubbed through thus 
 than in the usual way. Add a little cayenne 
 and mace, some salt if needed, and about six 
 tablespoonfuls of rich cream. Stir the sauce 
 until it boils, then serve with boiled fowls or 
 stewed veal cutlets. 
 
 Chili Sauce. — Take .--Ripe tomatoes (peeled 
 and sliced), 10 lbs. ; onions peeled and chopped) 
 2 lbs ; green peppers (without the seeds), 7 oz ; 
 brown sugar, 6 oz; salt, 4 oz ; vinegar, 1% 
 pts. Chop the peppers, boil all the ingredients 
 together in a porcelain-lined kettle for several 
 hpurs, or until as thick as desired ; put it in air- 
 tight cans, and use for soups and gravies. 
 
 Christopher North's Meat Sauce. — Throw 
 into a small basin a heaped saltspoonful of cay- 
 enne pepper, half the quantity of salt, and a 
 small dessertspoonful of sifted sugar; mix' 
 thoroughly ; pour in a tablespoonful of the 
 strained juice of a fresh lemon, two of Har- 
 vey's sauce, a teaspoonful of the best mush- 
 room catsup, and a small wineglassful of port 
 wine. Heat the sauce by placing the basin in 
 a saucepan of boiling water. Serve it directly 
 it is ready with geese or ducks, roast pork, 
 venison, fawn, a grilled blade-bone, or any other 
 broil. A slight flavor of garlic or eschalot vin- 
 egar may be given to it at pleasure. Some per- 
 sons eat it with fish. It is good cold ; and, if 
 bottled directly it is made, may be stored for 
 several days. It is the better for being mixed 
 some hours before it is served. The propor- 
 tion of cayemie may be reduced, when a less • 
 pungent sauce is desired. 
 
 Clarified Butter. — Put the butter into a very 
 clean and well-tinned sauce or enamelled stew- 
 pan, and melt it gently over a clear fire ; when 
 it just begins to simmer, skim it thoroughly, 
 draw it from the fire, and let it stand a few min- 
 utes, that the buttermilk may sink to the bottom ; 
 then pour it clear of the sediment through a 
 muslin strainer or a fine hair-sieve ; put into 
 jars, and store them in a cool place. Butter 
 thus prepared will answer for all the ordin- 
 ary purposes of cookery, and remain good for 
 a long time. The clarified butter ordered for 
 the various receipts in this volume is merely 
 dissolved with a gentle degree of heat in a 
 small saucepan, skimmed, and poured out for 
 use, leaving the thick sediment behind. 
 
 Crab Sauce. — The flesh of a fresh crab of 
 moderate size is more tender and delicate than 
 that of a lobster, and may be converted into an 
 excellent fish sauce. Mince it small, and add 
 it to some good drawn butter, which has been 
 flavored as directed for lobster sauce. , , , 
 
 Cream Sauce {For Fish). — Directions for 
 making this excellent sauce are given under 
 Baked Salmon. (See Salmon.) 
 
 Cucumber Sauce. — Take two large fresh 
 cucumbers ; peel them, and cut them length- 
 wise into four or five pieces,, and each piece 
 into two ; put, them into a quart of water, with 
 a tablespoonful of salt in it, and let them lie 
 half an hour; drain them, take out the seeds; 
 and put the cucumbers into a stew-pan, with half 
 a pint of white stock, or gravy, a dessertspoon- 
 ful of vinegar, and a teaspoonful of sifted loaf .•' 
 sugar ; simmer half an hour, or till the cucum- 
 bers are soft. Beat the yolks of two eggs with 
 a gill of cream ; take out the cucumbers ; stir 
 the eggs and cream into the sauce, boil up, and 
 pour it over the cucumbers. 
 
 Or, put the cucumbers, prepared as above, 
 into a stew-pan, with a little sugar and butter, 
 set it on the fire, and stir in some brown stock, . . . 
 and simmer till the cucumbers are tender ; then 
 take them out and thicken the sauce. 
 
 Dutch Sauce. — Put into a small sauce-pan ' | -j , 
 the yolks of three fresh eggs, the juice of a large 
 lemon, three ounces of butter, a little salt and 
 nutmeg, and a wineglassful of water. Hold 
 the sauce-pan over a clear fire, and stir the 
 sauce until it nearly (but not quite) boils ; a 
 little cayenne may be added, if liked. A small 
 teacupful of veal gravy, mixed with plenty of 
 blanched and chopped parsley, may be used 
 instead of water for this sauce, when it is 
 to be served with boiled veal, or with calf's 
 head. 
 
 Egg Sauce. — L Boil four fresh eggs fifteen 
 minutes, then lay them into plenty of fresh 
 water, and let them remain until they are per- 
 fectly cold ; break the shells by rolling them on 
 a table, take them off, separate the whites from 
 the yolks, and divide all the latter into quarter- 
 inch dice ; mince two of the whites tolerably 
 small, mix them lightly with the yolks, and stir 
 them into a third of a pint of rich drawn 
 butter or of white sauce ; serve as hot as 
 possible. 
 
 II. Boil acouple of eggs hard, and when quite 
 cold cut up the whites and yolks separately ; 
 mix them well, put them into a very hot tureen, 
 and pour over them a quarter of a pint of 
 drawn butter, boiling hot ; stir and' serve the 
 sauce immediately. 
 
 Eschalot Sauce. — Take from half a pint to 
 a pint of eschalots, divide them, strip off the 
 skin, and when all are ready throw them into 
 plenty of boiling water slightly salted ; in five 
 minutes drain this from them and pour in as 
 much more, which should also he boiling ; at 
 the end of five minutes change it again ; unless 
 very large the eschalots will be tender in fifteen 
 minutes, in which case the watfermustbe poured 
 from them shortly after it has been changed for 
 
SAUCES 
 
 465 
 
 the second time. Drain them well, and mix 
 them with white sauce or gravy, or with good 
 drawn butter, and serve them very hot. 
 
 Fricassee Sauce. — Stir briskly, but by de- 
 grees, to the well-beaten yolks pf , two large or 
 of three small fresh eggs, half a pint of com- 
 mon white sauce; put it again into the 
 sauce-pan, give it a shake over the fire, but be 
 extremely careful not to allow it to boil, and 
 just before it is served stir in a dessert-spoonful 
 of strained lemon-juice. When meat or chickens 
 are fricasseed, they should be lifted from the 
 saucepan with a slice, drained on it from the 
 sauce, and laid into a very hot dish before the 
 eggs are added, and when these are just set, 
 the sauce should be poured on them. 
 
 Horse-radish Sauce. (To serve hot or cold 
 with roast beef.) — Wash and wipe a stick of 
 young horse-radish, scrape off the outer skin, 
 grate it as small as possible on a fine grater, 
 then with two ounces (or two heaping table- 
 spoonfuls) of it mix a small teaspoonful of salt 
 and four tablespoonfuls of cream ; stir in briskly 
 and by degrees three dessertspoonfuls of vine- 
 gar, one of which should be Chili vinegar when 
 the horseradish is mild ; serve. To heat the 
 sauce, put into a small and clean sauce-pan, 
 hold it over but do not place it upon the fire, 
 and stir it constantly until it is on the point of 
 simmering ; but do not allow it to boil, or it 
 will curdle instantly. 
 
 Lemon Sauce. — L — Cut three slices of 
 lemon into very small dice, and put them in 
 drawn butter; give it one boil, and pour it 
 over boiled fowls. 
 
 II— Put the peel of a small lemon, cut very 
 thin, into a pint of sweet cream, with a sprig of 
 lemon-thyme and six white pepper-corns ; sim- 
 m2r gently till it tastes well of the lemon ; then 
 strain it, and thicken it with a quarter of a 
 pound of butter with a tablespoonful of flour 
 rubbed in it ; boil up once ; then pour the 
 strained juice of the lemon into it, stirring it 
 well. Serve with boiled fowls. 
 
 Lobster Sauce. — Add to half a pint of good 
 drawn butter a tablespoonful of essence of an- 
 chovies, half a saltspoonful of pounded mace, 
 and less than a quarter of a saltspoonful of 
 cayenne ; if a couple of tablespoonfuls of cream 
 should be at hand, stir them to the sauce when 
 it boils ; then put in the flesh of a small lobster 
 cut into dice (or any other form) of equal size ; 
 keep the sauce-pan by the side of the fire until 
 the flesh is quite heated through, but do not let 
 the sauce boil again ; serve it very hot ; this is an 
 excellent sauce for fish. A small quantity can 
 be made on occasion with the remains of a lob- 
 ster that has been served at table. 
 ■ Maitre d' Hotel Sauce. — I. Mix a teacupf ul 
 of cream, two ounces of butter, two tablespoon- 
 fuls of lemon-juice, a tablespoonful of chopped 
 parsley, a tablespoonful of white sauce, a little 
 cayenne, mace, black pepper, and salt ; put all 
 in a stew-pan and stir till hot and thick, but do 
 not let it boil. This is one of the best of sauces 
 for either fish or meats ; pour it over the fish or 
 joint before serving. - 
 
 II. Cold — Mix and knead well together in a » 
 bowl two ounces of butter, a tablespoonful of 
 chopped parsley, and the juice of half a lemon ; 
 salt to taste, and use. Pepper and a grated nut- 
 meg may be added, if liked. Vinegar may be 
 used instead of lemon-juice, but makes an infe- 
 rior sauce. 
 
 Mayonnaise Sauce. — Mix in a two-quart 
 bowl, to allow room for beating, one even tea- 
 spoonful of ground mustard, and one of salt, 
 with, one and a-half of vinegar;- beat in the 
 yolk of a raw egg ; then add gradually from 
 the measure, holding it in the left hand, half a 
 pint of pure olive-oil ; pour it in the smallest 
 thread-like stream, while with the other hand 
 the beating is brisk and uninterrupted. The 
 mixture will become a very thick batter. Fla- 
 vor with vinegar or fresh lemon-juice. Closely 
 covered, it will keep, for weeks in a cold place. 
 It is not only delicipus, but is often of great 
 service to invalids. 
 
 Mint Sauce. — The mint for this sauce should 
 be fresh and young, for when old it is tough 
 and indigestible. Strip the leaves from the 
 stems,' wash them, and drain them on a sieve, , 
 or dry them on a cloth ; chop them very fine, 
 put them into a sauce-tureen, and to three 
 heaped tablespoonfuls of the mint add two of 
 pounded sugar ; let them remain a short time 
 well mixed together, then pour to them gradu- 
 ally six tablespoonfuls of good vinegar. The 
 sauce thus made is excellent, and far more 
 wholesome than where more vinegar and less 
 sugar is used for it ; but after the first trial the 
 proportions can easily be adapted to the taste 
 of the eaters. 
 
 Persons with whom the mint in substance 
 disagrees can have the flavor of the herb with- 
 out it, by straining the above sauce after it has 
 stood for, two or three hours ; the mint should 
 be well pressed when this is done. The flavor 
 will be more readily exhausted if the mint and 
 sugar be well mixed, and left for a time before 
 the vinegar is added. 
 
 Mushroom Sauce Trim the stems closely 
 
 from half a pint of small button mushrooms ; 
 clean them with a little salt and a bit of flan- 
 nel, and throw them into cold water, slightly 
 salted, as they are done ; drain them well, 
 or dry them in a soft cloth, and throw them 
 into half a pint of boiling bechamel, or of 
 brown sauce made with very good stock, or nice 
 gravy, thickened with a tablespoonful of flour 
 and two ounces of butter. Simmer the mush- 
 rooms from ten to twenty minutes, or until they 
 are quite tender, and dish the sauce, which 
 should be properly seasoned with salt, wine, 
 and cayenne. 
 
 .Olive Sauce. — Remove the stones from 
 fine French or Italian olives by paring the 
 fruit close to them, round and round in the 
 form of a cork-screw ; they will then resume 
 their "original shape when done. Weigh six 
 ounces thus prepared, throw them in water, 
 and let them blanch for five minutes ; then 
 drain, throw them into cold water, and leave 
 I them in it from half an hour to an hour, pro- 
 
466 
 
 SAUCES 
 
 portioning the time to their saltness ; drain 
 them well and stew them gently from fifteen to 
 twenty-five minutes in a pint of very rich brown 
 gravy ; add the juice of half a lemon, and serve 
 the sauce very hot. This sauce is especially 
 nice with ducks or stewed fowls of any kind. 
 
 Onion Sauce (brown). — Mince the onions, 
 stew them in two ounces of butter until they 
 are well colored, stir in a dessertspoonful of 
 flour, shake the stew-pan over the fire for three 
 or four minutes, pour in only as much broth or 
 gravy as will leave the sauce tolerably thick, 
 season with a little cayenne, and serve it very 
 hot. 
 
 Onion Sauce (white). — Strip the outer skin 
 irom some large white onions, and after having 
 taken off the tops and roots, cut them in two, 
 throw them into cold water as they are done, 
 cover them plentifully with more water, and 
 boil them very tender; then lift them out, drain 
 and press the water thoroughly from them ; chop 
 them small, rub them through a sieve or strainer, 
 put them into a little rich drawn butter mixed 
 with a tablespoonful or two of cream, add 
 seasoning of salt, give the sauce a boil, and 
 serve it very hot. 
 
 Oyster Sauce. — Boil half a pint of small 
 oysters with their liquor, in one pint of water 
 until the flavor is well extracted, then strain, 
 pressing the juice from the. oysters, leaving them 
 entirely worthless ; next throw a pint of small 
 fresh oysters in this liquor and Stew until they 
 are puffed ; take them out, skim well, add four 
 even tablespoonfuls of flour rubbed with four 
 ounces of butter ; stir until thickened, season 
 with salt and white pepper ; drop in the oysters 
 and when hot serve the sauce immediately. 
 
 Parsley Sauce — Take a few leaves of young 
 freshly-gathered parsley, chop them tolerably 
 fine, mix them with the required quantity of 
 drawn butter (made as directed), and boil hard 
 three minutes. 
 
 Piquant Sauce. — Brown lightly in an ounce 
 and a half of butter a tablespoonful o( minced 
 eschalots or three of onions ; add a teaspoon- 
 ful of flour when they are partially done ; 
 pour to them half a pint of gravy or of good 
 broth, and when it boils add three chilies, 
 a bay-leaf, and a very small bunch of thyme. 
 Let these simmer for twenty minutes ; take out 
 the thyme and bay-leaf, add a high seasoning of 
 black pepper, and half a wineglassful of the 
 best vinegar. A quarter of a teaspoonful of 
 cayenne may be substituted for the chilies. 
 
 Shrimp Sauce.— Shell quickly one pint of 
 perfectly fresh shrimps, and" mix them with half 
 a pint of drawn butter (made as directed), to 
 which a few drops of essence of anchovies and 
 a little mace and cayenne have been added. 
 As soon as the shrimps are heated through, 
 dish, and serve the sauce, which ought not to 
 boil after they are put in. A few tablespoon- 
 fuls of cream will make the sauce richer. 
 
 Soubise Sauce. — Skin, slice, and mince 
 quickly two pounds' weight of the white part 
 only of some fine mild onions, and stew them 
 in from two to three ounces of good butter 
 
 over a very gentle fire until they are reduced to 
 a pulp, then pour to them three-quarters of a 
 pint of rich veal gravy ; add a seasoning of salt 
 and cayenne, if needed ; skim off the fat entire- 
 ly, press the sauce through a sieve, heat it in,a 
 clean stewpan, mix it with a quarter of a pint of 
 rich boiling cream, and serve it directly. Serve 
 with mutton chops, roast mutton, or boiled veal. 
 
 Tartar Sauce. — This is made as directed for 
 Mayonnaise Sauce, with the addition of a tea- 
 spoonful of finely-chopped chives, green onions, 
 or shalots, and gherkin. It should be served 
 very cold. 
 
 Tomato Sauce. — I. Tomatoes are so juicy 
 when ripe that they require little or no liquid 
 to reduce them to a proper consistence for 
 sauce ; and they vary so exceedingly in size and 
 quality that it is difficult to give precise direc- 
 tions for the exact quantity which in their un- 
 ripe state is needed for them. Take off the 
 stalks, halve the tomatoes, and gently squeeze 
 out the seeds and watery pulp; then stew them 
 softly with a few spoonfuls of gravy or of strong 
 broth until they are quite melted. Press the 
 whole through a hair-sieve, and heat it afresh 
 with a little additional gravy should it be too 
 thick, and some cayenne, and salt. Serve it 
 very hot. 
 
 II. (Richer.) — Stew very gently a dozen fine 
 red tomatoes, prepared as for the preceding re- 
 cipe with two or three sliced eschalots, one or 
 two chilies.or a third of a capsicum (or in lieu 
 of either, with a quarter of a saltspoonful of 
 cayenne pepper), a few small dice of lean ham, 
 and half a cupful of rich gravy. Stir these 
 often, and when the tomatoes are reduced quite 
 to a smooth pulp, rub them through a sieve ; 
 put them into a clean saucepan, with a few 
 spoonfuls more of rich gravy, add salt if need- 
 ed, boil the sauce, stirring it well for ten minutes, 
 and serve it very hot. When the gravy is ex- 
 ceedingly good and highly flavored, the ham 
 may be omitted : a dozen small mushrooms 
 nicely cleaned may also be sliced and stewed 
 with the tomatoes, instead of the eschalots, when 
 their flavor is preferred, or they may be added 
 with them. The exact proportion of liquid used 
 is immaterial, for should the sauce be too thin 
 it may be reduced by rapid boiling, and diluted 
 with more gravy if too thick. 
 
 Turnip Sauce. — Pare, slice, and boil quite 
 tender, one pound of sweet white turnips, press 
 the water from them thoroughly, and pass them 
 through a sieve. Dissolve a slice of butter in 
 a clean sauce-pan, and stir to it 2 large teaspoon- 
 fuls of flour, or mix them smoothly together be- 
 fore they are put In, and shake the saucepan 
 round until they boil : pour to them very gradu- 
 ally nearly a pint of thin cream (or of good 
 milk mixed with a portion of cream), add the 
 turnips with a half-teaspoonful or more of salt, 
 and when the whole is well mixed and very hot, 
 pour it over boiled mutton, veal, lamb, or' poul- 
 try. There should be sufficient of the sauce to 
 cover the meat entirely ; and when properly 
 made it improves greatly the appearance of a 
 joint. A little cayenne tied in a muslin may 
 
SAUER-KRAUT 
 
 be boiled in the milk before it is mixed with the 
 turnips. Jerusalem artichokes make a more 
 delicate sauce of this kind even than turnips ; 
 the weight of both vegetables must be taken 
 after they are pared. 
 
 Velout6 Sauce. — Take equal parts of cream 
 and good veal gravy, boil the latter down one- 
 half, boil the cream also five minutes or so, and 
 mix them together without any thickening. 
 
 White Sauce. — X Boil gently in half a pint 
 of good pale veal gravy a few very thin strips 
 of fresh lemon-peel, just long enough to give 
 their flavor to it ; stir in a thickening of arrow- 
 root, or of flour and butter, add salt if needed, 
 and mix with the gravy a quarter of a pint of 
 boiling cream. For the best kind of White 
 Sauce, see Bechamel Sauce above. 
 
 H. Cut and chop a knuckle of veal into pieces ; 
 put into a stew-pan a quarter of a pound of 
 butter, two onions, a carrot, a turnip, three 
 cloves, a blade of mace, and a sprig of thyme 
 and parsley, tied to them ; add a little water, 
 set the pan over a sharp fire, and stir it until 
 the bottom of the pan is covered with glaze ; 
 then fill up with three quarts of water, adding a 
 teaspoonful of salt. Let it simmer an hour and 
 a half, skimming it, and pass it through a hair 
 sieve into a basin. In another stew-pan make 
 a thickening of a quarter of a pound of butter 
 and six ounces of flour, take off the pan, and 
 stir till partly cold, when add the stock, and 
 boil for a quarter of an hour ; stir in half a pint 
 of boiling milk ; then stir and strain through a 
 sieve into a basin, and stir it till cold. 
 
 For Brown Sauce use beef instead of veal, 
 
 and put into the stew-pan with four onions, and 
 
 . butter, to be set upon the fire and drawn to a 
 
 brown glaze, before filling up ; and the milk 
 
 must be omitted. 
 
 SATJER-KRATJT. — Cut fine, hard, white- 
 hearted cabbage into shreds, as if for salad ; 
 strew over and amongst the shreds a handful of 
 salt and a tablespoonful of cream of tartar, put- 
 ting first a little water to them ; a few carraway 
 seeds may also be added. Then cover the 
 shred cabbage with whole leaves, close the top 
 of the vessel with a well-fitting wooden cover, 
 lay a stone on the top, and put the ves- 
 sel in a warm place, where its contents will 
 turn sour; at the end of a week or so it 
 will be ready for use. Cook it in a well-closed 
 stone or earthen vessel, with butter, broth, and 
 a little vinegar. A teaspoonful of capers, 
 added when the cabbage is nearly done, is gen- 
 erally considered an improvement. 
 
 SAUSAGES. — Sausages and sausage-meat 
 when made at home are so much more satis- 
 : factory in' all respects than any that can be 
 \ bought ready-made that the trouble of prepar- 
 ing them is more than repaid. Butchers gen- 
 erally, with an eye to economy, make sausage- 
 meat of bad or tainted pork ; and the so-called 
 " country-sausages" many times contain meat 
 which would be rejected by any well-fed animal. 
 It is possible, of course, to procure good saus- 
 ages from responsible butchers who manufac- 
 ture for themselves, but it is best to reject any 
 
 SAUSAGES 
 
 467 
 
 sausage-meat whose pedigree cannot be traced 
 very directly. We append several good receipts 
 for different kinds of sausages, which can be 
 made at home with very little trouble. 
 
 L — Take one-third fat and two-thirds lean 
 pork ; chop them very fine, or, better still, grind 
 them in a sausage-mill; to ten pounds of the 
 meat thus prepared add eight teaspoonfuls of 
 pounded salt, ten of powdered and sifted sage, 
 six of black pepper, two teaspoonfuls of cloves, 
 two of powdered mace, and a little grated nut- 
 meg. Work the seasoning in thoroughly with 
 the hands, fry a little to see if they are satisfac- 
 tory, pack in stone jars, pour melted lard on 
 top, and keep in a cool dry place. When used, 
 make up into cakes and fry over a brisk fire. \ 
 
 To prepare cases, where these are preferred, 
 wash the intestines of the hog thoroughly and 
 cut them into lengths of two yards each ; turn 
 them inside out, and again wash them thorough- 
 ly in warm water, scraping them with a scraper 
 made for this purpose ; throw them into salt 
 water to soak till used. Great care will be ne- 
 cessary in cleaning cases to avoid tearing them. 
 
 II. (Willow Brook.)— To thirty pounds of 
 sausage meat (one fourth fat) add eight ounces 
 of salt, one and a half of summer savory, two 
 and a quarter of sage and two of fresh ground 
 pepper. Mix thoroughly. 
 
 III. Chop first separately, and then together, 
 one pound and a quarter of lean veal, free from 
 skin and sinew, a pound and a quarter of lean 
 pork, and the same quantity of fat pork ; mix 
 well and strew over the meat an ounce and a 
 quarter of salt, half an ounce of pepper, one 
 nutmeg grated, and a large teaspoonful of 
 pounded mace ; turn and chop the sausages 
 until they are equally seasoned throughout, and 
 tolerably fine. Press them into a jar or pan, 
 and keep them in a very cool place. When 
 wanted for table, form them into cakes some- 
 thing less than an inch thick ; flour and fry 
 them for about ten minutes in a little butter. 
 
 Bologna Sausage. — Take equal portions of 
 fresh pork, veal, and ham or salt pork, — chop 
 them fine or grind, and mix together thorough- 
 ly ; to .nine pounds of the meat allow ten tea- 
 spoonfuls of powdered sage, two each of cay- 
 enne and black pepper, one grated nutmeg, one 
 teaspoonful of cloves, one minced onion, and 
 sweet herbs to taste ; mix well, and stuff into 
 beef intestines prepared as directed for those 
 of the hog, (these may be obtained ready pre- 
 pared of butchers); tie up both ends of the bag 
 tightly, prick in several places, and boil slowly 
 for an hour ; then dry them in the sun, and 
 hang them in a cool dry cellar, after rubbing 
 the outside of the skins with melted butter. 
 These are eaten without further cooking, and 
 are very nice. 
 
 Fried Sausages. — Sausage-meat should be 
 fried to a light crisp brown on both sides, — the 
 fat in it is generally sufficient. Stuffed saus- 
 ages must be turned about often to prevent 
 bursting; they may be pricked slightly,' but 
 they are nicer when this is avoided and the 
 juices are kept inside. 
 
468 
 
 SAVELOYS 
 
 SCARLET FEVER 
 
 SAVELOYS.— Soak eight pounds of young 
 fresh pork in strong salt and water, with a 
 tablespoonful of saltpetre in it, for three days ; 
 dry it, and chop it up fine ; season with four 
 tablespoonfuls of powdered sage, thyme, arid 
 sweet marjoram, mixed, four teaspoonfuls of 
 black pepper, one of cayenne, and one of cloves 
 or mace ; add a teacupful of bread-crumbs, 
 mix together thoroughly, and stuff in skins 
 prepared as directed under Sausages. Bake 
 in a moderate oven for half an hour, or steam 
 over boiling water for an hour. This may be 
 eaten either hot or cold. 
 
 SAVORY. — There are two varieties of this 
 herb — the summer and the winter — both of 
 which are used in cooking and in medicine. 
 The aromatic leaves of the winter variety, both 
 green and dried, are highly esteemed, and are 
 used in seasoning soups, stews, dressings, 
 stuffings, salads, broths, etc. Savory is also 
 sold at the drug-stores, in a dried and pulver- 
 ized state, done up in packages. 
 
 . SAVOY. — A variety of the cabbage, gen- 
 erally considered the choicest of, the species. 
 It is sweeter and more tender than the others, 
 especially the central leaves. It is a winter 
 vegetable, and is in season from November till 
 spring. The dwarf savoy is improved by frost, 
 and the yellow savoy will bear very severe 
 weather without injury. The green is most 
 tender. (See Cabbage.) 
 
 SCALD HEAD. — This is characterized by 
 small contagious pustules appearing on the 
 hairy scalp, generally in children, but capable 
 of being communicated to adults. The pus- 
 tules are small and irregularly round, contain- 
 ing a yellow matter, which scabs around the 
 hairs, with a central depression corresponding 
 generally with a hair. The health is usually 
 slightly impaired, either as a cause or effect of 
 disease, but there is no fever. Prior to the 
 outbreak of the eruption there is generally 
 some increase of the ordinary scurf, which is 
 browner than usual. 
 
 Treatment. — Treat scald head exactly as di- 
 rected for the second kmdo{r'mgworm,(fiorrigo 
 scutulata. (See Ringworm.) 
 
 SCALDS. — The only difference between 
 burns and scalds is that the latter are produc- 
 ed by the contact of some hot or boiling fluid 
 with the body and the former by some heated 
 solid body, or flame. Both kinds ot injury 
 present the same appearances, are attended by 
 the same constitutional symptoms, and require 
 the same treatment; so that the directions 
 given in the article on Burns apply equally to 
 Scalds. (See Burns.) 
 
 SCALLOPS.— These shell-fish, also called 
 scollops, are in season from September to 
 March, and are generally very plentiful in all 
 markets where oysters are found. Only the 
 muscular part or " heart," is eaten. This has 
 a peculiar sweetness, which is somewhat like 
 the flavor of a soft clam, but much more cloying 
 and pronounced. Scallops are very savory 
 when nicely fried, but some cannot tolerate the 
 sweet flavor just mentioned. 
 
 Fried Scallops.— Boil scallops three minutes; 
 put butter or lard in a frying-pan, and when 
 melted, turn the scallops in; stir now and then, 
 fry to a light brown, season with salt, pepper, 
 and a little parsley chopped fine. 
 
 Pie (Scallop).— Like Oyster Pie. 
 
 Stewed Scallops. — Wash off the slime in salt 
 and water, rinse in clear water; cover with 
 milk, and stew about fifteen minutes, or until 
 tender; add butter rubbed with flour to thicken 
 the sauce ; then season with white pepper and 
 salt, and serve hot, on toast if liked. 
 
 SCARIFY.— To make a number of small 
 scratches, as with a lancet. 
 
 SCARLET FEVER or SCARLATINA.— 
 An acute, febrile disease, producing a scar- 
 let rash upon the skin, and often swelling of 
 the glands. Contagion is the chief if not the 
 only cause of scarlet fever ; the poison may be 
 retained in the clothes for a year and then 
 give rise to the fever. Both sexes are equally 
 liable to an attack ; children between eighteen 
 months and five years of age are most frequent- 
 ly attacked ; no season has much influence up- 
 on it, but in this country it is perhaps most 
 common in the winter. Scarlet fever may be 
 very mild or malignant. The symptoms are 
 vomiting, which frequently comes on while the 
 child is at play ; headache ; shivering ; and a 
 feeling of depression and weakness as if the 
 strength had entirely gone. Next day there is 
 difficulty of swallowing, hot, dry skin, great 
 thirst, the patient sighs frequently, and com- 
 plains of pain like needles pricking all over the 
 body. The rash now appears, (sometimes the\ 
 earlier symptoms are so slight that the rash is 
 the first thing noticed.) The rash consists of 
 small scarlet dots, almost running together, so 
 as to make the whole skin appear flushed ; the 
 color disappears on pressure, but rapidly re- 
 appears when the pressure is removed. (This 
 distinguishes scarlet fever from measles, with 
 ■which it is often confounded in tki earlier 
 stage, — in measles the rash does not disappear 
 under pressure^ It generally appears first on 
 the sides ot the neck and the upper part of the 
 chest, and in the bend of the joints ; it then 
 spreads downwards and comes out last on the 
 legs. Measles appear first on the face. Sore 
 throat is always present to a degree ; there is 
 redness and swelling ot the tonsils and soft pal- 
 ate, so that it is very painful to swallow, while the 
 glands beneath the jaw also swell and are pain- 
 ful. The temperature is much higher than in 
 measles, and the pulse is very quick; mode- 
 rate delirium and headache are often present. 
 About the htth day the scarlet color fades and 
 turns brown, the skin becomes dry. and harsh, 
 and about the ninth or tenth day begins to peel 
 off; this peeling may be completed in a few 
 days or may continue several weeks. Malig- 
 nant Scarlet Fever is characterized by an in- 
 creased severity ot the above symptoms ; there 
 is great prostration, delirium, and sleeplessness; 
 the rash does not always come out well ; the 
 tace may be livid, and a stupor comes on which 
 ends in death ; the throat is ulcerated, or cpv- 
 
SCARLET FEVER 
 
 SCIATICA 
 
 469 
 
 ered with diphtheritic membranes, and the dif- 
 ficulty of swallowing is very great. The name 
 of Latent Scarlet Fever is a form of the dis- 
 ease so mild that until the sequelas appear one 
 is not aware of having had the scarlet fever. 
 There is no relation between the abundance of 
 the rash and tha danger to the patient ; how- 
 ever mild the disease may be, the sequelae may 
 come on with great severity. Moreover one is 
 just as liable to catch the fever from a mild 
 case as from a severe one. 
 
 Sequelae. — After the fever has passed there 
 may follow a train of symptoms which are very 
 inconstant in their character and very danger- 
 ous to the patient. The throat may continue 
 to be affected, and the glands outside may in- 
 flame and swell ; often these glands suppurate, 
 and a raw ulcerated surface is then seen. 
 Deafness may come on, and a discharge from 
 the ear. Bronchitis and pneumonia are not so 
 frequent as in measles. Sometimes convales- 
 cence is retarded by abscesses forming in vari- 
 ous parts of the body ; at other times there is 
 a painful affection of the joints, which resem- 
 bles rheumatic fever. Renal dropsy is also 
 one of the most usual sequelae, and exposure 
 may result in Bright's Disease, which is often 
 fatal. 
 
 Treatment. — Most cases recover in a week, 
 except those which are malignant ; the disease 
 is much more dangerous to a pregnant woman, 
 and hence women in that condition should be 
 extremely careful not to go near a case of scar- 
 let fever. The mild cases must be nursed 
 simply; there is no remedy which will cut 
 short an attack. The patient must be kept in 
 bed, and have a milk diet ; for drink, oranges, 
 lemonade, raspberry-vinegar- and water, or ap- 
 ple tea, may be given. Hot flannels, or cotton 
 wool should be wrapped round the throat, and 
 steam may be inhaled into the mouth. Some- 
 times a band of linen steeped in cold water and 
 applied to the throat gives great relief. Ex- 
 posure to cold too soon after an attack of scar- 
 let fever is often a cause of the dropsy ; the 
 child should therefore be kept in the house for 
 at least five weeks after the appearance of the 
 rash and until the peeling is finished.- If this 
 precaution is observed the child will be less 
 liable to give the disease to others. When 
 dropsy comes on it shows that the kidneys are 
 affected, and the patient must be put to bed 
 again if he has been up previously; a hot bath 
 and purgatives should also be given. Malig- 
 nant cases of scarlet fever may end fatally in 
 forty-eight hours ; ammonia and brandy must 
 be given when the state is one of great pros- 
 tration. Gargles are not of much use to the 
 throat ; brushing the fauces over with tannin 
 and glycerine, or with a solution of nitrate of 
 silver, ( is often beneficial when done gently. 
 In cases of discharge from the ear, the ear 
 must be syringed with warm water three or 
 four times a day, and a little cotton-wo'ol push- 
 ed in the entrance. During convalescence 
 tonics should be given, and for this purpose 
 iron and quinine are the best remedies. Scar- 
 
 let fever is very contagious. Therefore, never 
 allow any clothes of a patient to be washed in 
 the house, but always outside ; do not pour 
 boiling water on them and stand over the 
 steam. After the fever is over, the sick-room 
 and every article used in it should be thorough- 
 ly disinfected. This may be done by closing 
 up the room air-tight, after removing every- 
 thing wet or moist from it, and then burn- 
 ing sulphur in it — a few ounces on an iron 
 pipkin or kettle with legs. Every person should 
 leave the room after the sulphur is lighted, and 
 it should be left closed for several hours. For 
 disinfecting basins, chambers, etc., see Disin- 
 fectants. 
 SCENT-BAGS. (See Sachets.) 
 SCIATICA. — This is not a single disease, 
 but a group of diseases of various kinds, al- 
 ways affecting the same region; that region is 
 the lower portion of the hip and thigh, along 
 which the sciatic nerve runs, whence the name. 
 " True sciatica is a neuralgic affection, but 
 numerous other maladies, especially of a rheu- 
 matic origin, have been mistaken for it. The 
 sciatica rarely occurs in youth, and rarely be- 
 
 fins in old age — most frequently it commences 
 etween forty and fifty. One kind of sciatica 
 — of the truly nervous kind — is associated, 
 especially in females, with hysteria, or other 
 signs of a nervous temperament. Frequently 
 these suffer from neuralgia in other situations. 
 The sciatica which occurs in older persons 
 very often follows on cold, damp, and fatigue. 
 It is especially troublesome in men who have 
 broken down under their exertions, and show 
 signs of premature age. Sciatica occurring in 
 these individuals is exceedingly intractable, 
 and there are very frequently spots in the 
 neighborhood of the great nerve that are ex- 
 quisitely tender to the touch. In this form of 
 paralysis, too, the motion of the extremities is in- 
 terfered with. There is loss of power and motion, 
 or any attempt at it gives rise to great pain. 
 Besides loss of motor power there may be loss 
 of sensation of the ordinary kind. There may be 
 greater sensibility to mere touch, but the power 
 of discrimination possessed by the skin is 
 diminished." 
 
 Treatment. — Sciatica is to be treated chiefly 
 by tonics. Steel and strychnine should be 
 given and persevered in ; they may not suffice 
 to get wholly rid of the pain, but they will 
 strengthen the constitution and so enable other 
 remedies to be used with more advantage.' 
 " The strychnine may be given either as liquor 
 strychnine (B. Ph.) (solution of strychnine), 
 from five to ten minims for a dose, or the tinc- 
 ture of nux vomica in like quantity may be pre- 
 scribed. Liquor strychnine is best when given 
 along with iron. Of iron the two best prepara- 
 tions are the saccharated carbonates and the 
 neutral chloride. The carbonate may be 
 given in doses of 20 or 30-grains, the chlo- 
 ride in 20 or 30-minim doses. The liquor 
 ferri perchloride may be used if the other 
 is not obtainable. Arsenic is a remedy not to 
 be overlooked in dealing with sciatic neuralgia, 
 
470 
 
 SCORING 
 
 SCROFULA 
 
 especially if there is any likelihood of malarial 
 complications. The preparation commonly 
 employed is Fowler's solution, of which the 
 dose is two or three minims, given immediately 
 after food." Of the local means of relieving 
 sciatica, the best is the hypodermic injection of 
 morphia, especially over the spot where the 
 pain is most severe ; if the spot be very tender 
 it may be necessary to use ether spray to alle- 
 viate the pain of the injection. The quantity 
 injected should not in the first instance exceed 
 one-fifth of a grain : but it may be shortly re- 
 peated if successful. A small blister over the 
 painful spot, with some lead and morphia lotion 
 to apply when the skin is removed will also do 
 great good. Of course such a lotion must be 
 very weak, and should only be employed upon 
 a physician's prescription. 
 
 All forms of sciatica are apt to return, and 
 so if a patient has once suffered from the 
 malady he should take great care that it does 
 not. To this end, over-fatigue, bodily or men- 
 tal, should be avoided, and flannel worn con- 
 stantly next the skin. 
 
 SCOLLOPS. (See Scallops.) 
 
 SCORING. — In cookery this means the 
 making of parallel incisions on the outside of 
 a joint of meat intended for roasting, so that 
 the substances used in basting may penetrate 
 the meat more easily. It should be done with a 
 sharp knife, and the incisions should not exceed 
 a quarter of an inch in depth. 
 
 SCORZONERA.— This is a variety of the 
 oyster-plant, and is prepared, cooked, and 
 served in the same way. (See Oyster-Plant.) 
 
 SCOURING. (See Cleaning, Grease, 
 and Stains.) 
 
 SCRAPPLE. — This is a Pennsylvania dish, 
 and deserves to be better known ; for when 
 well made it is an excellent substitute for meat 
 at breakfast. To make, procure a young pig's 
 head, perfectly fresh, weighing five or six 
 pounds (get the butcher to take out the eyes 
 and teeth) ; cut off the ears in order to clean 
 them well inside ; put the head and ears into two 
 gallons and a half of cold water, and let it boil 
 till the bones can be easily separated from the 
 meat ; then take it out, chop the meat very fine, 
 put it back into the liquor in which it was boiled, 
 and season moderately with salt, pepper,, sage, 
 thyme, and sweet marjoram, then take equal 
 parts of buckwheat and Indian-meal and stir 
 them in until the compound is about the con- 
 sistency of mush ; lift it off the fire while 
 thickening to keep it from being lumpy j then 
 let it boil for about fifteen or twenty minutes, 
 stirring to prevent burning. Turn it into pans 
 to cool, and keep it in a cool place ; it will keep 
 several weeks in cold weather. When wanted, 
 cut it into thin slices and fry to a crisp brown. 
 
 SCRATCHES.— Treat these as directed for 
 abrasions. (See Abrasion.) 
 
 SCREENS. — Folding screens are now little 
 used, since the construction of our houses has 
 been so much improved. Still there are cases 
 where they will add much to comfort, particu- 
 larly in defending those who are obliged to sit 
 
 between the door and the fire, where there is 
 always more or less of a current of air. These 
 screens have hinges, by which they can be 
 folded into different positions. Fire screens 
 are very necessary where open fires are used. 
 In dining rooms they are particularly wanted 
 for those who sit with their backs to the fire ; 
 and various . contrivances have been made to 
 prevent the unpleasant effects of this situation. 
 The simplest is a mat made of willow that is 
 hung on the back of each chair requiring such 
 defence. A cheval fire-screen is one made of 
 mahogany, filled in with moreen and other ma- 
 terials, and made to slide up in the stand. Fire 
 screens for parlors are made light and elegant, 
 and are generally only large enough to screen 
 the face. That aipane of glass should form an 
 effective fire-screen is a remarkable fact. It 
 appears that although the heating rays as well 
 as the light of the sun can readily pass through 
 glass, the heat rays of fire are almost entirely- 
 stopped by it. On this principle, a piece of 
 window or plate-glass can be made into a fire- 
 screen by enclosing it in a frame ; and this is 
 both agreeable and convenient, since the fire 
 may be seen through it. 
 
 SCROFULA. — A constitutional condition 
 generally inherited from one or both parents, 
 and increased by bad feeding in early life. 
 The most characteristic features of a scroful- 
 ous individual are — a heavy figure, dull, pasty 
 complexion, with a prominent upper lip and a 
 coarse mould of countenance ; mind and body 
 lazily disposed, nostrils expanded, and nose 
 rather turned up. When children, they are 
 very liable to inflammation of the eyelids, giv- 
 ing a red, angry look to the part, while most of 
 the eyelashes are absent ; often, tA>, the glands 
 enlarge, and more especially those under the 
 jaw and in the neck; this swelling comes on 
 from a common cold, or in the course of an ill- 
 ness, and sometimes the gland breaks «p into 
 an abscess, which points and leaves, after re- 
 covery, a nasty seamed scar; such people gen- 
 erally have several of these scars, from abscesses 
 having formed at different times. Eczema is 
 another condition to which scrofulous people arc . 
 very subject when young ; it appears on the 
 head and behind the ears ; discharges from the 
 ear, ear-ache, and deafness are not uncommon 
 symptoms. Bronchitis, inflammation of the 
 lungs, and perhaps consumption may ensue. 
 Nor do the intestines escape, for on any slight 
 irritation, diarrhoea is'apt to come on. Some- 
 times the mesenteric glands in the abdomen 
 swell, and this may be' associated with dropsy 
 and chronic inflammation of the peritoneum. 
 Nor are diseases of the joints uncommon, and 
 these may go on for months and years, or be 
 very distressing to the patient, being accom- 
 panied by discharge of matter and disease of 
 the bone. Scrofulous people are, therefore, 
 liable to a great many diseases in consequence 
 of their constitutional malady. As a rule, per- 
 sons subject to this affection ought not to 
 marry, as their offspring will be more or less 
 affected ; marriage between cousins thus af- 
 
SCURF 
 
 SEA-SICKNESS 
 
 471 
 
 fected should be strongly reprehended. The 
 general health of such people may be much 
 improved by careful feeding in childhood, cod- 
 liver oil, sea-bathing, and an out-door country 
 life. 
 
 SCTJRF. — This is a popular term applied to 
 those cases in which the skin comes off in 
 scale. The most frequent seat of the affec- 
 tion is the heads of children, where branny 
 scales are shed. Washing the part daily with 
 soap and water, or once or twice a week with 
 camphor-water will usually cure it. A popular 
 mode of treatment is to bruise a bunch of rose- 
 mary, pour a pint of boiling water over it, and 
 use this warm every morning as a wash. Some- 
 times this disease is called Scurvy, which is 
 quite a wrong designation. 
 
 SCURVY. — Scurvy or scorbutus arises from 
 a state of mal-nutrition, following the use of a 
 diet which is deficient in fresh vegetable mat- 
 ter. It is most common among sailors, because 
 on long voyages they have so much salt food 
 and no fresh vegetables ; yet it may occur 
 among landsmen, and several severe outbreaks 
 have been known of late years in England and 
 Scotland. Soldiers are very liable to suffer 
 from it, and. in fact any one may be attacked 
 whose regular diet is deficient in fresh vege- 
 tables. The symptoms of scurvy are, first, a 
 change in the color of the skin, which becomes 
 pale or sallow; then the mind becomes listless, 
 - and the patient is averse to taking exercise ; 
 there are pains about the limbs, and so the 
 sufferer is glad to lounge about and rest him- 
 self. Gradually purplish spots appear, especi- 
 ally about the legs and thighs; then larger 
 patches form, as if several of these smaller 
 patches had run together ; often the patient looks 
 as if bruised. The lips are pale, the face be- 
 comes bloated, and the conjunctivae of the eyes 
 are swollen and red. The gums, at first pale, 
 begin to swell so as to encroach upon and 
 almost envelop the teeth ; they then become 
 spongy, dark-red, or livid, not painful, but dis- 
 posed to bleed when irritated. Sometimes the 
 teeth are loosened and fall out, and there is a 
 sickening foetid odor from the breath. Chew- 
 ing is now rendered impossible, and even liquid 
 food is swallowed with difficulty. Often swel- 
 lings occur in various parts of the body, usually 
 near the bend of a joint. Fainting frequently 
 follows upon the least exertion, and this is 
 dangerous, as death may result. In bad cases 
 ulceration of the skin comes on, and may 
 spread rapidly, and be attended with dangerous 
 bleeding. 
 
 Treatment. — This must Consist in supplying 
 the patient with the substance, by the deficiency 
 of which his disorder was produced. It is 
 surprising how, even in bad cases, an immense 
 improvement may be produced in a few hours 
 by giving lime-juice. Amongst other vege- 
 tables which may be given are oranges, lemons, 
 cabbage, lettuce, potatoes, onions, mustard, 
 and cress, dandelion, sorrel, scurvy-grass, and 
 grapes. An ounce of lime or lemon-juice should 
 be given daily when vegetables are scarce. 
 
 The other articles of diet must be such as are 
 easy of digestion, and no salt meat whatever 
 must be allowed. The following suggestions 
 have been issued by the London Board of 
 Trade for the information of shipowners and 
 shipmasters : — 
 
 '■ Every ship on a long voyage should be 
 supplied with a proper quantity of lime or 
 lemon-juice. 
 
 " The juice, having been received in bulk 
 from the vendors, should be examined and an 
 alyzed by a competent medical officer. All- 
 measures adopted for its preservation are 
 worthless unless it be clearly ascertained that 
 a, pure article has been supplied. 
 
 " Ten per cent, of brandy (spec, grav., 930), 
 or of rum (spec, grav., 890) should afterwards 
 be added to it. 
 
 " It should be packed in jars or bottles, each 
 containing one gallon or less, covered with a 
 layer of oil, and closely packed and sealed. 
 
 " Each man should have at least two ounces 
 (four tablespoonfuls) twice a week, to be in- 
 creased to an ounce daily if any symptoms of 
 scurvy present themselves. 
 
 " The givingout of lime or lemon-juice should 
 not be delayed longer than a fortnight after the 
 vessel has put to sea." 
 
 SEA-BASS. — In season from May to Octo- 
 
 ber. The small fish are excellent for frying or 
 broiling. (See Bass.) 
 
 SEA-KALE. — A plant growing along sandy 
 shores, the young shoots, leaf-stalks, and ribs 
 of the leaves, skinned or peeled, are very agree- 
 able food. In season during spring. 
 
 Boiled Sea Kale. — Wash, trim, and tie the 
 kale in bunches, and throw it into plenty of 
 boiling water with salt in it ; boil it about 20 
 minutes, or until tender, then lift it out, drain 
 it well from the water, and send it to table 
 with good drawn butter. It may also be served 
 upon toast, like asparagus. 
 
 Stewed Sea-Kale. — Boil the kale ten min- 
 utes in salt and water ; drain it well, and put it 
 into a saucepan with as much good brown gravy 
 as_ will nearly cover it ; stew it gently for ten 
 minutes or until it is tender, and send it to 
 table in the gravy very hot. Another excel- 
 lent mode of serving this vegetable is to boil it 
 in salt and water, and pour over it plenty of 
 rich white sauce after it is dished. 
 
 SEA-SICKNESS.— There are few maladies, 
 probably, which produce such an. aggregate of 
 human suffering as sea-sickness ; and there is 
 none which the medical profession has done so 
 little to relieve, or for which it is so seldom 
 consulted. The treatise of Dr. Fordyce Bar- 
 ker, which was published in New York a few 
 
472 
 
 SEA-SICKNESS 
 
 years ago, has been generally accepted both at. 
 home and abroad, as the most valuable discus- 
 sion of the subject yet produced ; and it is from 
 that that the substance of the present article is 
 drawn. Many theories have been suggested 
 in explanation of the cause of sea-sickness, but 
 Dr. Barker considers it due to the sudden and 
 recurring changes of the relations between the 
 fluids and the solids of the body, and the ner- 
 vous disturbances which result from these 
 changes. The liquids contained in their ves- 
 sels, as well as the solids of the economy, obey 
 equally the laws of gravitation, when the body 
 is subjected to alternate movements of ascent 
 and descent like those which are caused by the 
 swing or by the waves of the sea. The blood, 
 by reason of its fluidity, yields more readily to 
 the influence of descent, and: less easily than 
 the solids to the ascending impulse; conse- 
 quently, it does not return to the brain with the 
 same regularity as is the case when the body 
 remains stable, while it leaves it more rapidly 
 in the movement of descent. There result, as 
 to the circulation, alternatives of afflux and de- 
 lay in the arrival of the- .blood to the different 
 organs of the body, which disturb their func- 
 tions, and those of the brain in particular. This 
 shows the folly of attempting to cure sea-sick- 
 ness by medication addressed to the stomach, 
 or even by drugs which are supposed to act 
 directly upon the brain and its functions. 
 Sea-sickness is manifested by a great diversity 
 of- symptoms in different individuals., Some 
 suffer only from headache and a constant feel- 
 ing of stricture across the forehead and over 
 the temples, during the whole voyage, while 
 they are free from nausea and vomiting. Others 
 do not suffer much from nausea, but are sud- 
 denly seized with vomiting, and, after the con- 
 tents of the stomach are discharged, they are 
 free from all unpleasant sensations until the 
 next recurrence of vomiting. With many, the 
 nausea and vomiting entirely disappear after 
 being at sea for a few clays. Others again are 
 so unfortunate as to suffer from all these symp- 
 toms during the . whole time they are at sea, 
 whether the voyage be short or long. 1 There 
 are some who never can become habituated to 
 the sea. There is often a great change in the 
 same individual, in the course of life, as to the 
 susceptibility to this malady. Some, who in 
 early life have been martyrs to sea-sickness, 
 have ceased to feel it as they have grown older ; 
 while others who have been so exempt from 
 liability to it that they have been accustomed 
 to regard it as an affection which can be over- 
 come by an effort of the will, have become most 
 pitiable victims. And yet it is curious that 
 strong mental emotions, as terror or fright, 
 will suddenly and completely cure the most vio- 
 lent sea-sickness. 
 
 Treatment. — With regard to the prevention 
 and treatment of sea-sickness, Dr. Barker 
 makes the following suggestions : — In short 
 passages, as on our fakes, and across the Eng- 
 lish or Irish Channel, all that can be done is 
 by way of prevention. Those liable to be sick 
 
 should make a good hearty meal not more than 
 two or ' three hours before going on board. 
 They should select a spot as near as possible 
 to the centre of the vessel, and lie down before 
 she gets under weigh. The horizontal posi- 
 tion should be rigidly kept during the whole 
 passage. Any attempt to raise the head or to 
 stand erect«will be sure, with the susceptible, 
 to be followed by an explosion," and then the 
 case is hopeless for the remainder of the pas- 
 sage. The person should be well covered, not 
 only to protect from cold, but to shield from 
 disagreeable sounds, sights, and smells. On 
 the packets on the English Channel it is best 
 not to go down into the cabins below,' where 
 the sight of those lying round, with basins by 
 their heads is of itself exceedingly provocative 
 to a sensitive stomachy but rather to secure, by 
 telegraphing beforehand, one of the little cabins 
 on deck. Although the passage may not be 
 more than an hour and a half or two hours, 
 neglect of the above suggestions is apt to be 
 followed by very severe punishment. For 
 ocean passages one of the most essential points 
 is the selection of the state-room as regards po- 
 sition, light, size, and ventilation. Of course, 
 the nearer the room is to the centre of the ship, 
 the less will be the motion. In going to Eu- 
 rope, it is better to be on the starboard side, 
 and in returning on the port side, which will 
 be the sunny side. Rooms near the furnaces 
 are objectionable, not only on account of the 
 heat, which is sometimes very disagreeable, , 
 but also from the noise, which, at certain hours, 
 is made by the donkey-engine in drawing up 
 the ashes and cinders, and which is very try- 
 ing to those of sensitive nerves. In screw- 
 steamers, the inside rooms, as they are called, 
 if of good size, are often to be preferred to the 
 outside ones, on account of ventilation, as there 
 is very little weather, except in remarkable 
 summer passages, when the port-holes caji be 
 kept open, while the windows of the inside 
 rooms open on deck, and can generally be kept 
 open. As t!:e air draws down the gangway, the 
 nearer the gangway the better the ventilation. 
 
 The following suggestions for the preventipn 
 of sea-sickness were first written out by Dr. 
 Barker some years ago for a gentleman whose 
 business required him to cross the Atlantic 
 often, and who was always kept in his room by 
 severe sea-sickness during the whole voyage. 
 By implicitly following the directions given, he 
 has suffered, very little from sickness, and has 
 been able to go on deck by the second or third 
 day, and has been entirely exempt from sick- 
 ness for the remainder of the voyage. They 
 have since been copied many times, and their 
 value thoroughly tested. The trouble, how-' 
 ever, is, that most persons do not appreciate 
 how much easier it is to prevent sea-sickness 
 than to cure it ; and so, none but those who 
 have before suffered will thoroughly carry out 
 the directions, and, neglecting some of them, 
 are disappointed in the results : 
 
 i. Have every preparation made at least 
 twenty-four hours before starting, so that the 
 
SEA SICKNESS 
 
 473 
 
 system may not be exhausted by overwork and 
 want of sleep. This direction is particularly 
 important for ladies. 
 
 2. Eat as hearty a meal as possible before 
 going on board. 
 
 3. Go on board sufficiently early to arrange 
 such things as may be wanted for the first day 
 or two, so that they may be easy of access ; 
 then undress and go to bed, before the vessel 
 gets under weigh. The neglect of this rule, by 
 those who are liable to sea-sickness, is sure to 
 be regretted. 
 
 4. Eat regularly and heartily, but without 
 raising the head for at least one or two days. 
 In this way, the habit of digestion is kept up, 
 the strength is preserved, while the system be- 
 comes accustomed to the constant change of 
 equilibrium. 
 
 5. On the first night out, take some mild 
 laxative pills, as, for example, two or three of 
 the compound rhubarb pills, and be careful to 
 keep the bowels open the remainder of the voy- 
 age. 
 
 Most persons have a tendency to become 
 constipated at sea, although diarrhaea occurs in 
 a certain percentage. Constipation not only 
 results from sea-sickness, but in turn aggra- 
 vates it. The reason has already been given 
 why cathartics should not be taken before start- 
 ing. The effervescing laxatives, like the 
 Seidlitz, or the solution of the citrate of mag- 
 nesia, taken in the morning on an empty stom- 
 ach, are bad in sea-sickness. 
 
 6. After having become so far habituated to 
 the sea as to be able to take your meals at the 
 table and to go on deck, never think of rising 
 in the morning until you have eaten something, 
 as a plate of oatmeal porridge, or a cup of cof- 
 fee or tea, with sea-biscuit or toast. 
 
 7. If subsequently, during the voyage, the 
 sea should become unusually rough, go to bed 
 before getting sick. It is foolish to dare any 
 thing, when there is no glory to be won, and 
 something may be lost. 
 
 In addition to the careful observance of the 
 above directions, Dr. Barker recommends those 
 liable -to sea-sickness to provide themselves 
 with the following prescriptions, as thev may 
 ■give very considerable comfort and relief at a 
 very trifling expense : 
 
 LAXATIVE PILLS. 
 
 R. 
 
 3 ss. 
 3 j. 
 
 Pulv. Rhei. (Turc), 
 Ext. Hyoscyami, 
 Pulv. Aloes Soc, 
 Sapo Cast., aa gr. xv. 
 
 Ext. Nux Vomica Alcoh., gr. x. 
 Podophylin p., gr. v. 
 
 Ipecac., gr. ij. 
 
 M. ft. pil, (argent) No. 20. 
 S. Dose — one, two, or three. 
 For most persons two pills will be sufficient 
 to take the first night at sea, and afterward, 
 when a laxative is necessary, one is ordinarily 
 all that will be required. 
 In some, while at sea, there is a tendency to 
 
 diarrhoea instead of constipation, and the fol- 
 lowing will be found a useful medicine in con- 
 trolling this symptom. It may also be found 
 of service when travelling on land and exposed 
 to the ills which result from change of diet; bad 
 water, etc. The dose given is for an adult. 
 For a child, one year old, ten drops ; two years, 
 fifteen drops, and so on. The medicine may 
 be put up wherever an English druggist (or 
 chemist as he is called in Europe) is found, as 
 in most of the large towns on the Continent : 
 
 R. Tinct. Camphorae, 3 vj. 
 
 Tinct. Capsici, 3 ij. 
 Spts. Lavendul. Comp., 
 
 Tinct. Opii, aa § ss. 
 
 Syr. Simp., § ij. 
 M. S. A small teaspoonful in a wineglass of 
 water after each movement. 
 
 In cases where the sickness has been pro- 
 longed for several days, the patient suffering 
 from constant nausea, great nervous depression, 
 and sleeplessness, great benefit may be derived 
 from the following powders : 
 
 R. 
 
 Potass. Bromide, 
 Div. in Chart No. 20. 
 
 S j- 
 
 S. One, two or three times a day. These 
 powders are best taken in a half-tumbler of 
 carbonic-acid water (ordinarily called soda-wa- 
 ter), or, if this cannot be obtained, in a half- 
 tumbler of iced sugar-and-water. This should' 
 be sipped down slowly, so that the stomach may 
 be persuaded to retain and absorb it. One 
 powder, taken at bedtime, will often secure a 
 night of good refreshing sleep. The powders 
 should be kept in a tin box, or in a wide-mouth- 
 ed phial. 
 
 Those who are confined to their berths for 
 several days often suffer from local pains, 
 cramps, " stitches in the sides," and sometimes 
 colics. These pains are often relieved by the 
 use of the following liniment, which is to be 
 applied not by rubbing, but by thoroughly 
 saturating a double thickness of flannel, and 
 laying it directly over the seat of pain, and then 
 covering the flannel with the clothing to pre- 
 vent evaporation. The liniment at first causes 
 a sensation of coldness, then of great heat, and 
 soon after it gives a feeling of great relief. The 
 flannel may again be wet with the liniment, as 
 often as may be necessary, avoiding such a con- 
 tinued use as to cause a blister : 
 
 R. Lint. Sapo Comp., 3 
 
 Chloroform, 3 
 
 M. S. ,Chloroform Liniment. 
 
 Counter-irritation over the pit of the stomach, 
 is often very serviceable in relieving the nausea 
 and vomiting, and so it is well for those who 
 are about to make a voyage, to provide them- 
 selves with the article, now generally kept by 
 druggists, and known as "mustard-leaves." 
 Any sifce required can be cut off, and, by sim- 
 ply wetting it, a mustard-plaster is ready at 
 once. 
 
474 
 
 SEDATIVES 
 
 SEDATIVES. — These are medicines which 
 primarily depress the vital powers without in- 
 ducing any previous excitement. But the only 
 remedies of this class which are at all safe to be 
 trusted in the hands of non-professional persons 
 are tobacco and diluted hydrocyanic acid. The 
 former of these is only manageable by means 
 of smoking, which even if prejudicial as a gen- 
 eral practice, may sometimes be indulged in 
 with advantage. Hydrocyanic acid is a violent 
 poison in large doses, but in the very small 
 doses, recommended below, it may be given 
 without risk in the sickness which accompanies 
 pregnancy, or in other ordinary cases in which 
 a sedative is required. 
 
 (a) Diluted hydrocyanic acid, 2 or 3 minims ; 
 syrup of orange-peel, 1 drachm ; distilled water, 
 1 ounce, mix, and give occasionally, the inter- 
 vals never being less than six hours. 
 
 (b~) Diluted hydrocyanic acid, 2 drachms ; 
 glycerine, 3 to 6 drachms ; water, 7 ounces. 
 Mix, and use as a lotion, taking great caret\at 
 it is not drunk by mistake. Good for itching. 
 SEED-BED. {See Hot-Bed.) 
 SEED-CAKE (See Cake.) 
 SEIDLITZ POWDERS.— These are a 
 gentle laxative, and one of the most useful of 
 domestic remedies. Nearly all druggists have 
 their own receipts for the preparation of these 
 powders, though the ingredients are substan- 
 tially the same. The following receipt is a 
 good one : — two drachms of Rochelle salts and 
 two scruples of bicarbonate of soda in a white 
 paper ; thirty-five grains of Tartaric acid in a 
 blue one. Dissolve the contents of each paper 
 (separately) in nearly half a tumblerful of water, 
 pour them together, and drink immediately, 
 while' the effervescence is at its height. Syrup 
 mixed with the water makes it more agreeable. 
 SELTZER WATER, (Home-made.) Have 
 ready a half-pint bottle with a metallic capsule, 
 which fits hermetically close. Fill the bottle 
 with clear water up to the neck, and throw into 
 it a dram of tartaric acid and a dram of bicar- 
 bonate of soda, both in powder ; screw on the 
 capsule as promptly as possible. In a quarter 
 of an hour.it is fit for use. It may be drunk 
 unmixed, like soda water, and it is also greatly 
 relished in summer if poured into a tumbler 
 with a few teaspoonfuls of syrup, or a glass of 
 wine at the bottom. 
 
 SEMOLINA. — A preparation from wheat* 
 flour, made by removing part of the starch. It is 
 chiefly composed of the gluten of wheat, mixed 
 with a small proportion of starch, and is con- 
 verted by art into small round grains resembling 
 sago, though its granules are more angular in 
 shape than those of the latter. ' It is very nour- 
 ishing, and less constipating than ordinary 
 wheat-flour. It is used for thickening soups, 
 and also is prepared like sago for invalids. 
 
 SENNA. — As used in medicine, senna is of 
 two kinds, the so-called Alexandrian or Egyptian 
 senna, and East Indian or Tinnevelly senna. 
 The substance is the leaf of various species of 
 cassia. They all have a peculiar odour, and alt, 
 if examined, will be seen to have one side shap- 
 
 SERVANTS 
 
 ed differently from the other at the base of the 
 leaf where it joins the stalk. Alexandrian sen>- 
 na usually contains, as imported, the leaf of a 
 totally different plant, which is irritating and 
 gripes a good deal. This is usually removed by- 
 hand before it is sold, and the senna is spoken 
 of as picked. 
 
 East Indian senna has a leaf very much 
 larger than the Alexandrian kind. In some 
 samples the leaves are broken and mixed with 
 what may be considered impurities. Senna 
 readily, yields its virtues to water. These are 
 said to depend on a substance in senna called 
 cathartine, but this is by no means certain. Its 
 preparations are a confection, infusion, mixture, 
 tincture, and syrup. The confection is a good, 
 useful preparation, consisting of senna, coriand- 
 er, tamarinds, cassia pulp, prunes, extract of 
 liquorice, and sugar. It is useful in piles. The 
 mixture, best known as black draught, contains 
 sulphate of magnesia (Epsom salts), extract of 
 liquorice, tincture of senna, tincture of card- 
 amoms, and infusion of senna. The tincture 
 contains, besides senna, raisins, caraway, and 
 coriander ; the syriip, coriander and sugar. 
 Senna is hardly ever given as powder, the in- 
 fusion is most commonly employed, except 
 among children, where the tincture or syrup 
 takes "its place. About an ounce may be given 
 of the infusion, the same of the mixture, and of 
 the confection a dram or more. The syrup is 
 given to children in the dose of a dram or more. 
 
 Senna, as is well known, is a purgative, stim- 
 ulating the motion of the bowels, and also aiding 
 slightly in promoting their flow, but a salt of 
 some kind, Epsom or Rochelle, is generally ad- 
 ded to increase its efficacy in this way. Senna 
 is seldom given alone, as it is apt to gripe, and 
 for this reason spices are usually administered 
 along with it. Senna is more generally used 
 than any other purgative when it is simply de- 
 sired to have the bowels cleared out, as it is 
 apt to leave no ill consequence behind.' It should 
 not, however, be given if there is any tendency 
 to inflammation of the bowels. 
 
 SERGE. — A twilled stuff of various colors, 
 and used for the trimming of cloths, particu- 
 larly cloaks. One sort has one side smooth 
 and the other woolly ; the longest wool is chosen 
 for the warp and the shortest for the woof, the 
 former being more twisted than the latter. 
 Silk serge is a twilled silk used chiefly by tailors 
 for trimming parts of gentlemen's coats. One 
 yard wide. 
 
 SERPENT (See Snake.) 
 
 SERVANTS. — There are few subjects in 
 which housekeepers are so keenly and perma- 
 nently interested as the management of domes- 
 tic servants, and none, perhaps, concerning 
 which so much has been said and written. To 
 pick up any book on domestic economy and see 
 the number of pages devoted to the discussion 
 of this topic, and the amount of good advice 
 which they contain, one finds it difficult to ac- 
 count for the fact that, notwithstanding it ali, 
 our household service has steadily gone from 
 bad to worse, until it is now the one unmitigated 
 
SERVANTS 
 
 475 
 
 and apparently immitigable evil in a house- 
 keeper's life. Probably the extreme difficulty 
 of making suggestions which shall be at once 
 practical and cipable of general application, ex- 
 plains the general vagueness of such advice 
 and its tendency towards moral exhortation. I n 
 the present- article we shall not consume our 
 space in urging upon employers the necessity 
 of courtesy and forbearance toward servants, 
 for we do not think that Americans often err in 
 this matter on the side of severity or lack of 
 complaisance; nor shall we enlarge upon the 
 danger of making a sort of confidential compan- 
 ion out of a servant, for this also we believe to 
 be an altogether exceptional practice. In our 
 opinion, the chief cause of the sort of veiled 
 antagonism which unquestionably exists be- 
 tween employers and servants is, aside from the 
 lack of training and indisposition to learn on the 
 part of the latter, the perverted view which em- 
 ployers, especially mistresses, take of the con- 
 ditions of domestic service. In spite of all that 
 is said about the •>' privileges " of servants, and 
 the advantagas of their position, as compared 
 with most manual workers, there is a general 
 disposition to regard them as owing not only a 
 peculiar deference but a sort of personal alle- 
 giance to their employers. A frequent example 
 of this is seen in the sense of grievance with 
 which most mistresses regard a servant's leaving 
 a " good home " for another " place," when the 
 only inducement is higher wages, or less work, 
 or more convenient or pleasant surroundings. 
 But the most striking example of it is the general 
 disposition to regard the comparatively high 
 wages now demanded (and obtained) by domestic 
 servants as a species of imposition almost 
 amounting to wickedness. Now the truth is that 
 as to personal behavior, the relation between 
 employer and servant is, or should be, exactly 
 the same as that between an employer and a car- 
 penter, mechanic, or clerk ; the obligation to be 
 polite is mutual and co-extensive, as binding 
 upon one as upon the other, and with no varia- 
 tion as to degree. As to the high and increas- 
 ing wages, that can be explained very simply, 
 for it is in accordance with one of the most 
 thoroughly-established principles of political 
 economy. Owing to the very rapid progress of 
 this country in population and wealth, the de- 
 mand for household servants has increased at 
 a rate much greater than that of the supply ; the 
 natural and inevitable result being a higher 
 valuation of the labor performed by such ser- 
 vants. In demanding higher wages, in fact, 
 servants are simply availing themselves of 
 social conditions which they could neither pro- 
 duce nor influence. 
 
 It is to be observed, however, that, owing to 
 special circumstances, this excess of demand 
 over supply has resulted in giving American 
 servants an advantage in their relations with 
 employers by no means inevitable, and of which 
 they have, as was to be expected, made a very 
 disagreeable use. And here we can present a 
 consideration, drawn from the experience of 
 another country, which we believe to be of 
 
 great practical value. In England, the condi- 
 tions of which we have spoken are exactly the 
 same as in our own country : that is, the demand 
 for household servants is greatly in excess of 
 the supply. Higher and constantly increasing 
 wages have been the result there as here, but 
 at this point the parallel ceases and the attitude 
 of English servants toward their employers is 
 very different from that surly independence, 
 amounting in many cases to aggressiveness, 
 which is perhaps the most distinguishing trait 
 of the corresponding class here. There, it is 
 the servant who dreads a "notice," not the 
 mistress as with us ; and dismissal is a punish- 
 ment which means something besides the in- 
 convenience of packing a trunk and spending 
 an hour or two in an intelligence office. The 
 cause of this immense difference in the position 
 of servants in the two countries is to be found 
 simply in the different practice of employers 
 with respect to what are called " Characters " 
 in England, and " References " in this country. 
 It would never occur to a respectable English 
 housekeeper to employ a domestic servant who 
 was not well recommended from his (or her) 
 last place ; and the consequence is, that dis- 
 missal without a " Character " is equivalent to 
 permanent loss of employment, or, at best, to 
 employment under conditions which almost pre- 
 clude the possibility of again rising to a respect- 
 able position. So terrible is this punishment, 
 that it is not uncommon for a servant to offer 
 to work on good behaviour for six months or 
 even a year, merely to obtain the forfeited 
 " Character " at the end of that time. It is not 
 difficult to perceive how powerfully such a 
 custom operates both as a check and an incen- 
 tive. The laxity of American practice with 
 respect to " References " is almost incredible-. 
 We believe it to be less than the truth to say 
 that nine tenths of the servants employed are 
 engaged without any such examination into 
 their references as can make the process of the 
 slightest value ; and that at least one half arc 
 engaged without being required to present any 
 references at all. Even when they are demand- 
 ed, such " References " are accepted as prove 
 conclusively that they are regarded as a mere 
 meaningless formality. We have ourselves had 
 a woman answer an advertisement bringing 
 with her a recommendation twelve years old.' 
 she acknowledged that she had in the mean- 
 time been to Chicago, St. Paul, and California, 
 and yet she went away highly indignant at the 
 suggestion that her " Character " was a trifle 
 stale, taunting us as she went with the infor- 
 mation that she had got two places on it without 
 any insults being put upon her. After an expe- 
 rience which has included many servants we can 
 recall but two cases in which any of .them asked 
 for a reference on leaving. Of course the 
 natural result of all this is that a dismissal is 
 one of the most trifling incidents in an American 
 servant's life ; and the great inducement to 
 good behavior and intelligent work, which, 
 under other circumstances, self-interest would 
 bring, is thereby entirely lost. To sum up this 
 
476 
 
 SERVANTS 
 
 branch of the subject we shall suggest two rules 
 which, if they were put in practice and rigidly 
 adhered to by every housekeeper, would bring 
 about such a revolution in the relations between 
 employers and servants as would amount to a 
 reversal cf the respective positions of the two 
 in respect to those matters in which, as we 
 have said, the servants have an unmistakable 
 advantage. The rules are : I. Never employ 
 a servant who cannot bring explicit and thor- 
 oughly satisfactory references from his (or her) 
 L AST place. 2. Never give a servant either a 
 written or verbal recommendation which does 
 not convey your real iinpression of his (or her) 
 character. If the servant have been dismissed, 
 give the exact reasons for the dismissal. The 
 second rule is not less important than the first, 
 for unless it is scrupulously observed, " Refer- 
 ences " become an additional difficulty rather 
 than a safeguard. 
 
 Of the specific complaints against servants, 
 the one most frequently heard perhaps is that 
 they lack training and undertake work whicli 
 they are in no sense qualified to perform, while 
 at the same time they are too stupid to learn. 
 When we call to mind, however, the class from 
 which household servants in this country are 
 recruited, the wonder is, not that they exhibit 
 untrained ignorance, but that they can cope 
 with their work at all, — work which, in the 
 case of a cook at least, is as complex, difficult, 
 and delicate as a human being can undertake. 
 In point of fact, too, such a complaint is as 
 much an accusation against the mistress as 
 against the servants. Trained skill implies some 
 one who has trained it. When a carpenter 
 wants an apprentice, a merchant a clerk, or a 
 physician an assistant, he trains the lad fixed 
 upon up to the desired point; and it never 
 occurs to him to complain that without such 
 discipline the lad " lacks training." So every 
 housekeeper should understand that the con- 
 dition of having trained servants is, and in the 
 great majority of cases must be, to train them; 
 and from the determination to do this she 
 should not allow herself to be turned aside 
 either by the intractableness of her subjects, or 
 by their assumption of superior knowledge. It 
 is not possible, perhaps, to make servants truth- 
 ful, good-natured, courteous, docile, and honest ; 
 but it in possible, in most cases, to train them 
 to do the work required of them in an intelli- 
 gent and efficient manner. A housekeeper 
 should not be satisfied with merely " getting 
 along " with her servants ; she should have a 
 standard of cookery up to which the cook 
 should be trained, a standard of waiting to 
 which the waiter should be required (that is, 
 taught) to attain, and so of the lady's-maid and 
 all other servants. If it be objected that this 
 involves an amount of knowledge on the part 
 of mistresses of the household which, in fact, 
 few of them possess, the answer is that a 
 lady who undertakes the management of a 
 household without the knowledge requisite for 
 managing it rightly ought not to be surprised, 
 and certainly has no right to complain, if her 
 
 servants also undertake work which they are 
 not qualified to perform. The truth would 
 seem to be, indeed, that the lack of training on 
 the part of servants is far more often due to 
 the ignorance or indifference of mistresses than 
 to the incapacity of the servants themselves ; 
 and as this ignorance or indifference is not 
 likely to be soon removed, probably no more 
 truly beneficent work could be undertaken than 
 that of establishing training-schools or institu- 
 tions where young girls could be trained to do- 
 mestic service before entering upon it. Should 
 such institutions become numerous enough to 
 fairly establish a standard in this department 
 of work, and effect (as they undoubtedly would 
 effect) the introduction to it of a more intelli- 
 gent class of workers, they would contribute as 
 scarcely anything else would to the happiness 
 of American family life. 
 
 But before a really intelligent class of work- 
 ers, — such a class, for instance, as used to 
 furnish the " help " of old New England house- 
 holds — can be induced to adopt domestic ser- 
 vice as a regular and permanent employment, 
 some concessions will have to be made in the 
 matter of personal liberty. Even with such 
 servants as we have now a vast deal of trouble 
 arises from what the servants are hardly wrong 
 in regarding as impertinent interferences and 
 petty tyrannical exactions on the part of their 
 employers. It would be well if it were clearly, 
 and generally understood that the authority cf 
 the master and mistress of a house in regard to 
 their domestics extends simply to the things 
 which the latter have contracted to do and the 
 hours during which they have contracted to 
 serve ; beyond this they have no more right to 
 interfere with the disposal of their timethan with 
 that of any clerk or mechanic whom they em- 
 ploy. They have, of course, a right to regulate 
 the hours and work of their own household, and 
 servants can choose between confornfity to 
 such regulations and. loss of their situation; 
 but within reasonable limits, the right of ser- 
 vants to come and go at their own discretion, 
 in their own time, should be unquestioned ; and 
 their own time should be admitted to include 
 all that remains after they have done the work 
 which they contracted to do, or which their 
 position naturally involves. Even in regard to 
 the matter of visiting and visitors, which is 
 perhaps more perplexing than any other, it is 
 rapidly becoming the custom in England to hold 
 servants responsible for the company they keep 
 in the same way as for their general conduct 
 and their performance of their work, without 
 dictating special terms or conditions ; and such 
 would seem to be the most reasonable arrange- 
 ment. In short, a household servant should 
 be recognized as one who has contracted to do 
 certain specified or well-understood work, and 
 when she has done it her obligations to her 
 employer and his rights over her cease,— that 
 is, with the qualifications above indicated. 
 
 There is one other point, attention to which 
 would do much to make domestic service plea- 
 santer, and by so much to elevate its character. 
 
SERVANTS 
 
 SETONS 
 
 477 
 
 The position of contemptuous inferiority to 
 which servants feel themselves consigned, and 
 which in this country at least they are certain 
 to resent, is indicated not so much by what is 
 - done as by what is left undone. Everything 
 and every place designed for their use is gener- 
 ally not only inferior to, but in marked contrast 
 with, the rest of the house. Their rooms are 
 nearly always ill-furnished, incommodious, and 
 neglected ; and the kitchen is usually the most 
 cheerless and comfortless place in the house, 
 while its deficiency in cooking-apparatus and 
 other conveniences is, as a general thing, a 
 disgrace to American housekeeping. It is not 
 to be expected, of course, that servants shall 
 share in all the luxuries of the family ; but their 
 rooms should be at least comfortable, and if 
 some pains are taken to make them attractive 
 and tasteful, the effect will certainly be good. 
 Pleasant surroundings in this respect have an 
 important influence doubtless in attaching good 
 servants to their homes and malting them satis- 
 fied to remain long in one place, while at the same 
 time doing more to create in them habits of or- 
 der and cleanliness than any amount of mere ver- 
 bal teaching. As to the kitchen, it is plainly not 
 less to the interest of employer than of servant 
 that the room in which the most important 
 work of the house is carried on should be light, 
 cheerful, comfortable, and supplied with at 
 least all the appliances which can facilitate or 
 improve labor. (See Kitchen.) 
 
 All English books on domestic economy, and 
 one or two American ones which follow their 
 prototypes too closely, give elaborate directions 
 for the division of the work of the household 
 between the different servants ; but this seems 
 to us a matter which must of necessity be left 
 to the individual housekeeper. We would sug- 
 gest, however, that where two or more servants 
 are employed, the duties of each should be 
 clearly marked out, and the division rigidly ad- 
 hered to ; it will save much misunderstanding 
 and confusion. Above all things we would 
 urge the systematization of the household work. 
 System will be found to be not only one of the 
 "most efficient of labor-saving devices, but an 
 invaluable element in the training of both mis- 
 tress and servants. 
 
 Law of Master and Servant. — A con- 
 tract for a term of service extending beyond 
 one year is not valid unless in writing. If 
 at the time of hiring no term of service is 
 specified, either party may terminate the con- 
 tract at his option, unless there be a usage or 
 custom to the contrary, which the parties 
 may be presumed to have contemplated at the 
 time the contract was entered into. Where 
 the contract is for a certain term, and the ser- 
 vant is discharged without cause before its 
 expiration, the master is liable in damages, 
 the usual measure of which is the rate of 
 -wages stipulated for in the contract. On 
 the other hand, the general rule is that if 
 a servant, under a contract to serve for a spec- 
 ified time, leave the master without cause be- 
 fore its expiration, he forfeits all claim for 
 
 wages. As if one enters into a contract to serve 
 six months, at so much per month, and leaves 
 at the end of three months without cause, it 
 seems that he thereby forfeits all claim for wages 
 during the time he has served. So also if a 
 •servant misconducts himself and is discharged 
 by the master for a justified cause, it has been 
 held that he forfeits all claim for wages since 
 the last payment. But if the servant is una- 
 ble'to perform his contract on account of sick- 
 ness, he is entitled to wages up to the time he 
 ceased labor. The rule is the same if he departs 
 for a justifiable cause, or if the contract is dis- 
 solved by the consent of both parties. It is 
 the duty of the servant to obey all lawful and 
 reasonable orders of the master, and if he ne- 
 glect or refuse, the master is justified in dis- 
 charging him. So, alsp, if he misconducts 
 himself in such a way as to injure his master's 
 business, or commits a crime, or is in the habit 
 of becoming intoxicated. It is the duty of 
 the master to provide suitably for the wants 
 of his servant, but in case of sickness he is 
 not bound to furnish medical attendance or 
 medicines. If he does so, he is not entitled 
 to deduct the expense from the wages of 
 the servant without his consent. If the ser- 
 vant suffer an injury from any of the risks 
 incident to his employment, or from the neg- 
 ligence of a fellow servant, the master is not 
 liable. 
 
 SETONS. — By a seton is meant a long 
 wound artificially made under the skin, the walls 
 of which wound are kept in a state of irritation 
 and suppuration by the presence of some for- 
 eign body. It differs from an issue in being a 
 tubular wound under the skin and not an open 
 ulcer. A seton may be established by transfix- 
 ing a pinched-up fold of skin by a large flat 
 needle armed with a strand of cotton or silk 
 thread, or by passing a bistoury through the 
 base of the fold and then carrying the thread 
 through the canal thus made, by means of a 
 small-eyed probe. After the thread has been 
 allowed to remain at rest for two or three days 
 and has set up irritation and some discharge, it 
 is pulled a little further through the wound so 
 that a fresh portion may be included and the 
 soiled portion be cut away. This manoeuvre is 
 repeated every second or third day, and when 
 the strand is almost used up a fresh strand is 
 attached and substituted for it. Instead of cot- 
 ton or silk thread many surgeons use a small 
 flat band of india-rubber, which is less liable to 
 become clogged by dry and offensively smelling 
 discharge. Setons are established for the pur- 
 poses of setting up counter-irritation, and of 
 causing a chronic discharge so as- to produce a 
 drain upon the system. With the former ob- 
 ject in view they are often useful when applied 
 to the temple in some affections of the eye, and 
 to the back of the ear in cases of deafness. As 
 a means of producing a constant drain upon the 
 system a seton is often established in old 
 people who are threatened with an attack of 
 apoplexy, or who suffer from constitutional dis- 
 turbance in consequence of the closing by 
 
478 
 
 SEWERS 
 
 SHAGREEN 
 
 cicatrization of a large chronic ulcer. Chronic 
 abscesses and tumors with fluid contents are 
 often treated by the introduction of a long 
 strand of silk thread. As the fluid flo-^s slowly 
 away from the orifices of the seton, irritation 
 is set up in the walls of the sac, which contract, 
 and are finally glued together by inflammatory 
 conditions. 
 
 SEWliRS.— The common drains by which 
 the water and filth of large towJis and cities are 
 conveyed away. The drains of houses com- 
 municating with them shou'd be trapped on the 
 outside. It is an imperative condition of the 
 safety of every household that its own soil- 
 pipes and outlet drain?, and the sewer or cess- 
 pool to which they lead, should be thoroughly 
 and completely ventilated with a current of air. 
 {See Drainage ?>nd Sinks.) 
 
 SHAD. — Shad are seldom or never found 
 alive in the markets, as they die a few minutes 
 after being :aken out of the water. When fresh, 
 their gills are of a bright crimson, the body is 
 firm, arid the scales very bright ; when the eyes 
 are sunken, and the gills have begun to turn a 
 whitish blue, the fish are unfit to eat. Shad 
 appear in the Southern waters (whence they 
 are brought North) as early as the ist of Feb- 
 ruary, and by the 2ofh are generally plentiful ; 
 in the Delaware River they are first caught 
 about the 20th of March f in the Hudson 
 River, about the 1st of April ; in the Connec- 
 ticut River, about the 15th of April. They are 
 
 in season till June. The usual weight Is from 
 three. and a half to five pounds each. The 
 roes are considered by some superior to the 
 fish itself ; the male has roes, or rather a melt, 
 which is very delicate. Shad are found salted 
 and smoked ; those cured in Connecticut are 
 considered best. 
 
 Baked Shad. — Select a large shad, wash 
 and scrape it clean, taking off all the scales, and 
 wipe it dry ; make a dressing of bread-crumbs, 
 a little chopped parsley and pork, salt, pepper, 
 and butter ; fill up the shad with the stuffing, 
 sew it up and lay it into a baking-pan with a 
 little water in it ; lay on it some small bits of but- 
 ter or thin slices of salt pork, and dredge on a 
 little flour ; bake about forty minutes, basting 
 well. When the shad is done, dish it, and add 
 to the gravy a good lump of butter, a little hot 
 water, a little browned flour and some salt and 
 pepper ; boil it up once and turn it over the fish. 
 Garnish with parsley and sliced lemon. 
 
 Boiled (Fresh) Shad.— Select a roe shad for 
 boiling. Prepare the fish as directed above, 
 cleansing the roes thoroughly ; sprinkle both 
 fish and roes with salt, and wrap them in sepa- 
 rate cloths and put them side by side into the 
 kettle ; cover with salted water, and boil steadily 
 
 from fifteen to twenty minutes, according 
 to the size. Dish with the roes arranged 
 around the fish, and garnish with capers and 
 slices of hard-boiled eggs. Send a sauce-boat 
 of drawn butter mingled with chopped parsley 
 and egg to table with it. 
 
 Boiled (Salt) Shad. — Soak the shad several 
 hours in warm water, changing it three or four 
 times ; wipe with a coarse cloth so as to get off 
 all the salt crystals, and soak in very cold water 
 for an hour ; then put it into the kettle with 
 enough cold water to cover it, and boil fifteen or 
 twenty minutes. Serve on a hot dish, with a 
 good lump of butter spread over the fish. 
 
 Broiled (Fresh) Shad. — I. Scale and scrape 
 a shad, split it down the back, wash it well and 
 wipe dry ; sprinkle it with salt and pepper, lay 
 it flesh downward upon the gridiron and broil 
 it ten minutes or until brown ; then turn the 
 other side downwards and broil ten minutes. 
 Serve on a hot dish with some butter spread 
 over the fish. 
 
 II. {Whole.) Clean and wash the fish with 
 care, but do not open it more than is necessary'-, 
 fill it with the same stuffing directed for baked, 
 shad, or with oyster stuffing, or any other made 
 of bread-crumbs, and with its own roe ; then 
 sew it up, wrap it in a thickly buttered paper, 
 and broil it gently for an hour over a slow fire. 
 Serve it with caper sauce, or with Chili vinegar 
 and melted, butter. 
 
 Broiled (Salt) Shad— Soak the fish as direct- 
 ed for boiled (salt) shad, wipe it very dry, and 
 boil as directed for fresh shad. 
 
 Fried Shad. — Clean, wash, and dry a roe shad; 
 split down the back, and divide each side into 
 four pieces, leaving out the head and removing 
 the fins and tail ; fry to a' light brown on both 
 sides in plenty of boiling lard or dripping — 
 cooking the roe with it. Serve catsup with it. 
 
 Roast Shad. — Scrape, clean, wash, and wipe 
 dry ; tie the fish round with twine ; spread salt, 
 pepper, and melted butter (with a brush) all 
 over the fish, wrap it in a well-buttered paper, 
 and set it on the spit to roast ; baste it well 
 with a little melted butter, and remove the 
 paper about five minutes before it is done. 
 Dish the fish, cut off the twine, and serve with 
 either caper or Mayonnaise sauce. 
 
 SHADDOCK.— This is a variety of the same 
 species as the lemon and orange. In its native 
 country, China, it is a sweet, pleasant fruit, with 
 very little acidity; but in the West Indies, 
 where it is extensively cultivated, it has degen- 
 erated into a sour, bitter fruit, scarcely tolerable 
 to the palate. It contains abundance of juice, 
 which, diluted, is used as a beverage and in 
 making punch. Though less agreeable in its - 
 flavor, it keeps fresh and good longer at sea ; ' 
 hence it is valuable. It also makes good pre- 
 serves. Those which are heavy and soft are 
 usually best. The shaddock is very similar in 
 appearance to the orange, but much larger ; it 
 is often found in our markets ab6ut the same 
 time as Havana oranges. 
 
 SHAGREEN.— A valuable kind of leather, 
 used often for spectacle, instrument, and other 
 
SHALLOON 
 
 SHAVING 
 
 479 
 
 cases ; it is a singular manufacture, brought 
 chiefly from Astracan. To make it, the strong 
 skin which covers the crupper of the ass or 
 horse is chosen ; this is soaked in water and 
 the hair taken off; it is then scraped until it is 
 extremely thin, and while still wet and soft, the 
 hard round seeds of a plant called goose-foot 
 are strewed over it and trodden deeply into it, 
 which causes it to become very hard and 
 covered all over with hemispherical indenta- 
 tions ; the surface is then scraped until the holes 
 have nearly disappeared, after which the leather 
 is again soaked, which cause the indentations 
 to nse and produce a rough granular surface. 
 The leather is now dressed with oil, dyed of a 
 green color, and allowed to dry. Lastly, the 
 grains or projecting warts are rubbed down 
 till the whole is perfectly level, when the shag- 
 reen-presents the beautiful appearance of white 
 spots on a green ground. 
 
 SHALLOON. — A light, loosely-woven wool- 
 Jen stuff with a twill, much used for lining 
 various articles of dress. It is of various 
 colors. Width from 32 to 36 inches. 
 
 SHALLOT. — A plant of the onion family, 
 but resembling garlic in being divided into 
 several cloves enclosed in a skin. Its flavor is 
 more pungent than that of either garlic or onion, 
 but more agreeable. It is employed in flavoring 
 soups, stews, salads, vinegar, etc., the largest 
 bulbs being best for this purpose. The new 
 shallots are found in the markets about midsum- 
 mer, but they are not used in the green state ; 
 in,the dry state they may be kept throughout 
 the year, and they are generally sold thus in 
 bunches. 
 
 "SHAMMY." {See CHAMOIS-SKIN.) 
 
 SHAVING. — Every one who has shaved 
 knows how desirable it is to shave with com- 
 fort, and to do this proper apparatus is essen- 
 tial. The great point is to have a razor with a 
 keen, smooth edge. Good razors are made 
 concave or hollow between the back and edge, 
 on both sides, for better security in shaving, 
 and for the purpose of giving them a better 
 edge in setting or stropping. Good strops may 
 be purchased of any cutler, but a more satisfac- 
 tory one may easily be made as follows : — Take 
 a piece of wood perfectly flat on both sides, 
 and glue on one side a strip of thick buff 
 leather, on which spread a composition made 
 ot equal parts of- black-lead in impalpable pow- 
 der, and strong mercurial ointment; the lead 
 should be the Spanish lump, scraped very fine, 
 the powder of the shops being impure and 
 gritty. Strop the razor well after using it, not 
 before, and there will be no necessity to wipe 
 it until it is again wanted, the composition effec- 
 tually preventing rust in any climate. This 
 stropping, with occasional use of the hone when 
 the edge becomes dull, will be sufficient to keep 
 a keen edge on the razor for a long time. When 
 using the strop or hone, keep the razor perfectly 
 flat, press lightly upon it, and draw it diagon- 
 ally from the heel to the point, the whole length 
 of the strop or hone, turning the elbow in and 
 out every time the razor is turned. 
 
 To sharpen or set a razor, put it for half an 
 hour in water to which has been added one 
 twentieth of its weight of muriatic or Sulphuric 
 acid ; then slightly wipe it off, and after a few 
 hours set (strop) it on the hone. The acid 
 here supplies the place of a whetstone, by cor- 
 roding the whole surface uniformly, so that no- 
 thing more than a smooth polish is necessary; the 
 process never injures good blades, while badly 
 hardened ones are frequently improved by it. 
 
 The hone should be frequently moistened 
 with oil, and kept in a place where it will not 
 readily become dry. Rubbing the hone previ- 
 ous to use with soap instead of oil, gives a sur- 
 prising keenness and smoothness to the edge 
 of the razor. Keep the razor-strop moderately 
 moist with a drop or two of sweet oil ; a little 
 crocus and a few drops of sweet oil rubbed well 
 in with a round glass bottle will give the raaor 
 a fine edge. The " Diamond Paste " sold in 
 the shops for sharpening razors is simply coke 
 ground to an impalpable powder. 
 
 Razor Paper is an invention designed to 
 supersede the use of the ordinary strop. By 
 merely wiping the razor on the paper, to re- 
 move the lather after shaving, a keen edge is 
 always 'maintained without further trouble; 
 only one caution is necessary,— that is, to be- 
 gin with a sharp razor, and then the paper 
 will keep it in that state for years. It may be 
 prepared thus : First, procure oxide of iron (by 
 the addition of carbonate of soda to a solution 
 of persulphate of iron), well wash the precipi- 
 tate, and finally leave it of the consistency of 
 cream ; secondly, procure some good paper, 
 soft, and a little thinner than ordinary printing- 
 paper ; then, with a soft brush, spread over the 
 paper (on one side only), very thinly, the moist 
 oxide of iron; dry it, and cut the paper into 
 pieces two inches square; it will then be fit 
 for use. 
 
 Of no less importance than the razor is the 
 softening of the beard, which is too often neg- 
 lected. First wash it well in cold water. 
 I Hot water opens the pores and makes the face 
 tender.) Then rub dry with a towel. Then 
 apply the lather. The soap is generally rubbed 
 to a lather with a brush ; but many prefer to 
 wet the beard and then rub the cake of soap 
 on the face, making the lather with the 
 brush on the skin; this is the most effectual 
 way when the beard is very strong. After the 
 operation, the face ought to be washed with 
 cold water and the razor wiped dry either with 
 a cloth or a piece of chamois-skin ; the razor 
 is usually dipped into hot water before using, 
 but this is a practice not always necessary. 
 Those who, after shaving, are affected by frosty 
 air, will find a solution of nitre in soft water 
 take off every unpleasant sensation ; and, in- 
 stead of the shining and parchment-like ap- 
 pearance consequent on greasy applications, 
 produce softness and abate all swelling. Or, 
 at first, use a little spermaceti ointment, at 
 night, and the next morning ; afterwards fre- 
 quently wash the parts affected with the solution 
 of nitre. 
 
480 
 
 SHAWLS 
 
 SHELL-FISH 
 
 Of the ordinary shaving-soaps, Naples soft 
 soap is a fish oil (mixed with Lucca oil) and 
 potash, colored brown; it retains,- when pure, 
 its natural fishy odor. Rypophagon soap, used 
 as a dentifrice, as well as for shaving, consists 
 of the best yellow soap and fig soft soap, per- 
 fumed with anise and citronella. We have 
 found the small flat cakes, called Yankee soap, 
 as satisfactory as any other. Instead of soap 
 some use shaving-paste, which may be made 
 by malting together one drachm each of al- 
 mond oil, white wax and spermaceti : beat 
 them up with rose-water and a square of Wind- 
 sor soap. Essence of soap, which is excellent 
 for shaving, is made by dissolving as much 
 fine, dry, white soap in spirits of wine as the 
 spirits will take up, and perfuming it with any 
 essence ; the mixture should be placed near 
 the fire, and if all the soap does not dissolve, 
 pour off the liquid and keep it for use. For 
 shaving, the brush should be dipped in, and a 
 few drops of water being thrown upon the 
 brush, it will make a fine lather. A good liquid 
 of this kind may be made by dissolving eight 
 ounces of castile soap in a pint of spirits of 
 wine. 
 
 SHAWLS. — These popular articles of dress 
 are manufactured in such numberless varieties, 
 most of which are so well known, that it would 
 be useless to attempt to treat of them all here ; 
 but a few suggestions respecting the Cashmere 
 or Indian shawls may be useful to those in- 
 tending to purchase. A real Cashmere shawl, 
 made by the inhabitants of that Indian valley 
 from the wool of a peculiar variety of goat, 
 reared on the plains of Thibet, is a most costly 
 article. To make a pair of large and hand- 
 some Cashmere shawls requires the labor of 
 fourteen men for half a year. The down is 
 collected from flocks of goats on the plains of 
 Thibet, and brought to the confines of Cash- 
 mere on the backs of sheep. It is then cleaned 
 and one fourth of it (being all that is fitted for 
 the shawls) is carried on men's backs the re- 
 
 mainder of the distance to Cashmere. When 
 arrived thither, it jsasses into the hands of the 
 merchants, who sell it in small quantities to the 
 weavers, at the rate of about two rupees per 
 pound. The thread is dyed a great variety of 
 colors, and then stiffened with rice water. 
 Many articles are woven with these colored 
 threads, the process being slow and tedious, on 
 account of the rude construction of the looms. 
 The shawls are washed after being woven, to 
 remove the rice stiffening ; and a fine pale yel- 
 low color is imparted by means of sulphur 
 fumes. 
 
 The prices paid for Indian shawls, especially 
 those woven in Cashmere, have sometimes 
 been almost fabulous. A full-sized shawl, such 
 as is called in America a long shawl, ordinarily 
 commands in Paris or London from $500 to 
 $5000. Scarfs and square shawls, being 
 smaller, sell for less. It is a mistake, however, 
 to suppose that all these shawls are manufac- 
 tured in India in the shape in which they are 
 sold here. Generally, indeed, the centres and 
 borders are brought over separately, and are 
 put together afterwards in sizes and patterns 
 to suit customers. Moreover a large portion 
 of the shawls sold as real India ones are actu- 
 ally made in France ; for the Thibet goat was 
 introduced into that country more than thirty 
 years ago, and the Cashmere shawls are imita- 
 ted with considerable skill. Judges of the ar- 
 ticle say, however, that the real India shawl 
 can be detected by its having a less evenly 
 woven web, as also from its brighter colors. It is 
 likewise said that the border of the genuine 
 India shawl is invariably woven in small pieces, 
 which are afterwards sewn together, as the 
 whole border is subsequently sewn on the 
 centre. 
 
 The French Brooke" shawls and the English 
 Paisleys are imitations of the India shawls, 
 but woven in one piece ; they are rich, and ele- 
 gant, and less expensive than the genuine 
 Indias. 
 
 
 SHEEP. {See Kidneys, Lamb, Mutton, 
 
 Suet, and Tongues.) 
 
 SHEET. '{See BEDS AND BEDDING.) 
 
 SHELL PISH.— This is one of the most 
 highly appreciated divisions of the fish tribe. 
 It comprises a vast number of species, in its 
 
SHERBET 
 
 SHIRTS 
 
 481 
 
 two classes of crustaceans and molluscs, which 
 are not used as food ; those used as food are 
 crabs, crayfish, clams, cockles, lobsters, mus- 
 cles, oysters, periwinkles, prawns, and 
 shrimps, all of which are treated of, fully, under 
 their respective names. All shell-fish are very 
 liable to decomposition, and when this takes 
 place they are extremely injurious to health, 
 frequently producing severe bilious derange- 
 ment, and in some cases a most troublesome 
 eruption, similar to nettlerash. When quite 
 fresh, however, they are wholesome, and easily 
 digested by sound stomachs ; but they are 
 never suited to invalids, with the exception of 
 the oyster, which is light and yet nourishing, 
 and can often be taken by them when any 
 other animil fdbd would be rejected. Ameri- 
 can shell-fish are unequalled elsewhere in the 
 world. 
 
 SHERBET. — The favorite Eastern bever- 
 age among wealthy Mohammedans, to whom 
 the Koran forbids the use of wine. It con- 
 sists of water and the juice of fruits, with 
 sugar, and is flavored with spices and per- 
 fumes. 
 
 The name is, however, applied to another 
 compound, made as follows : Put into a large 
 bowl one pound of loaf sugar and the juice 
 and rinds of three lemons ; pour over them a 
 quart of boiling water, and let them stand all 
 night. Next day strain the liquor through a 
 cloth, add to it five pint bottles of currant wine, 
 and one of rum; mix well all together, and 
 bottle off for use ; it will keep a long time. 
 When wanted, mix with cold water in a tum- 
 bler. This is a very refreshing summer bev- 
 erage. 
 
 Cream Sherbet. — Put the yolks of six eggs 
 and a dessert-spoonful of orange-flower water 
 into two quarts of cream. Boilit up once in a 
 covered stew-pan, then strain it. Add three- 
 fourths of a pound of fine loaf sugar, and stir 
 till dissolved*. When cold set it in ice, or 
 freeze same as ice cream. 
 
 Lemon Sherbet. — Dissolve a pound and a 
 half of loaf-sugar in a quart of water, take nine 
 large lemons, wipe them clean, cut each in 
 halves, squeeze them so as to get out both 
 juice and some of the essence' of the peel, stir 
 into it the sugared water, strain and freeze 
 same as ice cream. 
 
 Strawberry Sherbet. — Take one pound of 
 best ripe strawberries, crush them to a smooth 
 mass, then add three pints of water, the juice of 
 one lemon and a tablespoonful of orange-flower 
 water. Let this stand three or four hours. 
 Then put in another basin a pound of best 
 refined sugar, stretch over it a cloth or napkin,' 
 and strain on the sugar the berries, squeezing 
 out the juice as much as possible. Stir until 
 the sugar is dissolved,* then strain again, 
 and set in ice an hour before serving, in small 
 tumblers. 
 
 SHERRY. — A strong, full-bodied, Spanish 
 
 wine, and one of the most popular of all wines. 
 
 Sherry, in general, is of an amber color, and 
 
 wlien "good it has a fine aromatic odor, with 
 
 3i 
 
 something of the agreeable bitterness of the 
 peach-kernel. When new, it is harsh and fiery, 
 and requires to be mellowed in wood for four 
 or five years. There are two kinds of sherries, 
 the pale and the brown; the latter are colored 
 by the addition of some cheap must or wine 
 which has been boiled till it has acquired a 
 deep brown tint. The pale sherries were for- 
 merly preferred, being supposed to be more 
 pure ; but the brown are now getting most into 
 fashion. The inferior sherries are often adul- 
 terated with a cheap light wine called Mogner, 
 and are strengthened by brandy ; in fact it is 
 extremely difficult now to procure a sherry to 
 which a considerable quantity of brandy-has 
 not been added. The well-known London, Dock 
 Sherry has been found by recent analysis to 
 contain from twelve to twenty-five per cent. 
 Two dry sherries are highly esteemed in Spain, 
 Amontillado and Manzanilla, they are said to 
 be entirely devoid of brandy, and equally free 
 from acidity ; but they are seldom brought to 
 this country. The Amontillado, when genuine 
 and old, fetches a high price, and is sometimes 
 added to improve the ordinary sherries by its 
 nutty flavor. Most of the sherries sold in this 
 country are manufactured here or in England. 
 
 If bought in the cask, sherry may be much 
 improved by fining : — Draw off one gallon ; 
 dissolve two ounces of isinglass to a jelly and 
 put in the wine ; then add the whites of ten 
 eggs with the shells, and one ounce of alum 
 boiled in a pint of water ; beat together well 
 and return to the cask. Sugar-candy or honey 
 will give sherry softness. 
 
 Sherry should be kept in a dry, cool place, 
 and drunk at the temperature thereby imparted 
 to it. 
 
 Sherry-cobbler. — L Put plenty of finely 
 broken ice into a large tumbler ; pour in two 
 wineglassfuls of sherry and a good tablespoon- 
 ful of powdered white sugar, with a few small 
 bits (not slices) of lemon ; stir with a wooden 
 spoon. 
 
 n. To make a quantity of sherry-cobbler, 
 take a bowl and lay several slices of pine-apple, 
 cut in quarters, in the bottom ; sprinkle well 
 with sugar, add pounded ice ; add a handful of 
 strawberries or raspberries, and not quite half a 
 teacupful of powdered sugar; fill the bowl nearly 
 half full of pounded ice, add two limes, slice 
 them and pour in a bottle of sherry. Stir up the 
 ingredients from the bottom until all are 
 thoroughly mixed ; in serving put a slice of 
 each kind of fruit in each glass. 
 
 SHIRTS. — The principal parts of a shirt 
 are the body, the sleeves, and the bosom ; 
 there are, besides, the yoke, the collar, cuffs, 
 gussets-,, bands and tongue. 
 
 The measurements for this garment must be 
 made with great accuracy. Faults in the fit 
 of a shirt may be ascertained by noticing the 
 wrinkles that have formed in it after a. day's 
 wear. The most common faults are that it is 
 not cut out enough in the neck, and that it is 
 too long on the shoulders and too broad 
 across the breast; The first of these faults, 
 
482 
 
 SHIRTS 
 
 causes the bosom to gape and to bulge ; the two 
 latter cause wrinkles and creases around the 
 arms. 
 
 The following are the measurements requir- 
 ed : i. The length of the garment ; this mea- 
 sure is taken from the nape of the neck and 
 may be longer or shorter at will, preferences 
 varying in regard to the length of a shirt ; 2. 
 The length of the bosom; for this, two measure- 
 ments are made, the first, directly in front from 
 the base of the neck to the waist, the second, 
 from the top of the shoulder at the neck, to the 
 same point of the waist ; 3. The breadth of the 
 chest, from one arm to the other ; 4. The size 
 of the neck (mark this in full, and also mark 
 one third of it) ; 5. The length of the sleeve 
 (measure* down the inside of the arm, and allow 
 two inches more for the length on the outside) ; 
 6. The size of the wrist (taken loosely). 
 
 We will now for greater accuracy assume 
 certain dimensions. Let us suppose the length 
 of a shirt to be a yard and an eighth ; the 
 length of the sleeves, five-eighths of a yard ; 
 and three-eighths sufficient for yoke, collar, etc. 
 This will require 3X yards of material, seven- 
 eighths wide. From this quantity, enough for a 
 medium sized shirt, we cut off what is to be used 
 for sleeves, yoke, etc., and we have left for the 
 body 2}{ yards, double the assumed length, that 
 is, since the shirt is made of two breadths. Now 
 fold this across in the width, but leaving one 
 breadth four inches longer than the other, and 
 cut them apart. The longer breadth will form 
 the back of the shirt ; the shorter, the front. 
 
 We will now prepare the front half of tne 
 shirt. (Fig. 1.) We take the shorter breadth 
 and begin by making ready the bosom. For 
 this we cut a' slit, a b down directly in the 
 middle, commencing at the top of the breadth 
 and making the slit the length indicated as the 
 second measure of the length of the shirt-bosom ; 
 we will suppose this measure to be 20 inches. 
 
 From the bottom of this slit we then cut across 
 on each side, b c, b d, leaving uncut on the outside 
 a space of six or eight inches. The edges of the 
 slit a b, are now to be turned down and hem- 
 med, the hem being about an inch wide ; that 
 on the right will later have the buttons sewed 
 on it, that on the left, e, is to be stitched as 
 indicated by the dotted lines, and will have the 
 button-holes made in it. 
 
 We then make two or three plaits at the 
 side of each hem, and hold them in place by 
 basting-threads at top and bottom. In the 
 figure they are represented by the letters g and 
 f, on thcleft side ; the right half being left in 
 course of preparation to make the explanation 
 clearer. The plaits being made on both sides, 
 we cross the hems over the othes, the stitched . 
 one outside, and hold them in place with pins 
 or stitches at top and bottom until the neck has 
 been cut out, which cannot be done until the 
 back and front of the shirt have been 'put to- 
 gether. 
 
 We now gather the lower edge of the trans- 
 verse slit c d, and lay the gathers, and then, 
 fasten them so as to make the gathered space 
 of the same length as the breadth of the shirt- 
 bosom. We then prepare two little strips, 
 about an inch wide, to cover this gathering : 
 turn the edges of each strip and baste one on 
 the outside of the shirt, half upon the bosom 
 and half upon the gathering. This band is 
 then secured in its place by a row of stitching 
 across the upper edge, and by being hemmed 
 down upon the gathers across the lower edge. 
 The other strip is then put on the wrong side 
 
 of the shirt to correspond, and hemmed down 
 all around. The lower edge of the garment 
 itself is then finished off with a very narrow hem. 
 We next take up the back breadth (Fig. 2). 
 The upper edge; a b, is first to be gathered 
 
SHIRTS 
 
 483 
 
 straight across, leaving six or eight inches plain 
 on each side. We then lay the gathers and 
 fasten them, making the gathered space cor- 
 respond with the width of the shirt-bosom. The 
 lower edge of the breadth should then be 
 hemmed to match the front. 
 
 We next prepare the yoke, which is to be put 
 on above the gathers of the back. This yoke 
 is cut by Fig. 3, which represents half of it, 
 laid as it should be cut upon a straight piece 
 of the material. For the yoke we require four 
 pieces just alike. Two of these are to be sewed 
 together over and over in the middle of the back, 
 and, make the outside, the other two are 
 stitched together, and form the under side 
 
 
 Fig. 3- 
 
 or lining. Along the lower edge of this yoke, 
 between the outside and the lining, the gathers 
 are fastened. The gathers should be sewed 
 down on the outside, and where the breadth is 
 plain, the yoke should be stitched on ; on the 
 under side it requires only to be hemmed across. 
 
 The two parts of the shirt are then put to- 
 gether by basting the shoulder of the yoke from 
 the neck to the arm-hole, down upon the front 
 from the point a to b (this is afterwards to be 
 stitched), and by sewing over and over the sides 
 c c, leaving for the sleeves an opening on each 
 side from half way up the height of the shirt- 
 bosom, and also, at the bottom of the side seams, 
 an opening of about four inches in length. 
 
 When these two halves ot the shirt have 
 been thus put together, we cut the garment out 
 in the neck from the point h (Fig. l),the height 
 in front, to i, the height ot the shoulder. In 
 the back we have the neck already cut out, and 
 
 we ascertain if it be correct by applying the neck 
 measure. The garment is then finished around 
 the heck by a binding made to be about an inch 
 wide when it is finished, upon which are sewed 
 the buttons that will hold the collar in place. 
 
 The sleeves (Fig. 4) are cut in the follow- 
 ing manner : take the five-eighths of material 
 reserved for the purpose, lay it upon the 
 lap-board or work-table, and fold it over from 
 each side to meet in the middle, the ma- 
 terial being placed in such a manner that 
 the cut ed^es will be represented by a b g, 
 c d h, in Fig. 4, and the selvages meet from 
 the point e downward. We have thus the 
 two sleeves, each five-eighths in length and half 
 the width of the material in breadth, lying 
 before us, but not cut apart, and our first care 
 is to unite them still more by basting together 
 the two selvages and holding that seam in its 
 place as represented in: the figure, by pins at 
 top and bottom. Thus prepared we fold it 
 diagonally as shown in Fig. 
 4, and cut from g to h. We 
 then sew each portion of the 
 basted selvages ; and the 
 sleeves, each with its gore, 
 are ready. Before sewing 
 them up, however, we gather 
 each at its lower edge, leaving 
 about an inch plain at each 
 end, near the opening a (Fig. 
 5), which opening is to be left 
 about two inches long, and is 
 hemmed on each edge. We 
 then lay the gathers of the 
 sleeve, and apply the wrist- 
 band or cuff. The plain 
 wristband is cut double, and 
 is about four inches deep 
 when finished. Its length is 
 decided by the wrist measure. 
 It should be run together at the two extremities 
 and turned over and stitched all around the edge, 
 then basted on to the sleeves and the gathers 
 sewed dojwn upon it on the upper and under side. 
 The bottom of the sleeves being thus finished, 
 we sew the sleeves up and prepare the top. 
 Usually the sleeve should be about the same 
 widtli as the arm-hole into which it is to be sewn. 
 It may be larger, and can then be gathered a 
 little upon the top, and this is preferred by 
 some ; but it should on no account be smaller. 
 The arm-hole of the shirt is cut out by taking 
 the back and front together at the shoulder k 
 (Fig. 1), and cutting straight down as far as/; 
 then with a curve half an inch further to the 
 side seam. In basting in the sleeves, place the 
 seam upon the seam of the shirt, bringing the 
 gore on the back. Then stitch the sleeves in 
 with a wide seam, and fell it down upon the 
 shirt all around the arm-hole. 
 
 We have now to make'button-holes, three in 
 the left-hand hem of the bosom, one in each 
 wristband; or two if sleeve-buttons are worn, 
 and to sew on the corresponding buttons. Also 
 it is customary to sew a little pointed bit of 
 double cloth, the tongue (9, Fig. 6), on the lower 
 
 Fig. 5- 
 
484 
 
 SHIRTS 
 
 SHRIMPS 
 
 Fig. 6. 
 
 edge of the shirt-bosom, which has a button- 
 hole, corresponding to a button on the waist- 
 band of the drawers, and is designed to keep 
 the shirt-bosom well in place. Further it is 
 useful to put very small gussets in at the bot- 
 tom of the side-seams and the sleeve seams, 
 as is shown in Fig. 6. 
 
 We shall' now explain the construction of 
 the shirt-collar which, originally a part of the 
 garment itself, has of late years assumed an 
 independent existence. It would seem, judg- 
 ing from the ever new variety of names applied 
 to that article, that the variety in collars must 
 be endless; in fact, however, all may be re- 
 duced to three original 
 types, the remaining 
 variations being simply- 
 differences of height,or 
 of the contour of the 
 edge. These three 
 styles are: the standing 
 collar, the. turn-down 
 collar, and the collar 
 divided in the back. All collars should be made 
 threefold, as they retain their stiffness much 
 longer. All three varieties require a binding 
 which should be cut of the same length as the 
 neck-band of the shirt and have a button hole 
 in the middle to correspond to the but- 
 ton on the neck-band. For this binding 
 two strips about an inch wide should be cut, 
 and should be cut sloping towards the ex- 
 tremities ; the collar also should be hol- 
 lowed out a little in the middle, and as rep- 
 resented in Figs. 7, 8, -somewhat more for 
 a turned over than for 
 a standing collar. The 
 collar divided in the 
 back is cut in four pieces 
 and is put together so 
 that one half overlaps 
 the other. 
 
 Cuffs of every size and 
 shape are also made 
 In this case the wrist- 
 two inches wide, and 
 
 Fig- 7- 
 
 Fi B . 8. 
 
 separate from the shirt. 
 
 band should be about 
 
 the cuffs require an additional button hole by 
 
 which to attach them to the button on ttie 
 
 wristband. 
 
 In specifying the amount .of material neces- 
 sary for making a shirt, we assumed that it 
 was to be made throughout of the same ma- 
 terial ; but it is far more common to make the 
 cuffs, collar, and bosom of something finer than 
 the rest of the shirt; as for instance when the 
 shirt is cotton ; these portions are usually made 
 of linen, and we must abate from the quantity 
 indicated the length necessary for the bosom, 
 cuffs, and collar, and supply an equal length of 
 the finer material. Havingcut the lengths as 
 directed, we remove from the front of the shirt 
 the portion which would have been used for 
 the folds, cutting it away by the dotted line in 
 Fig. i ; we now take a length from the linen, 
 corresponding to the length cut away, and we 
 retain the whole breadth, to use if needed in 
 the plaits. "This breadth, divided in halves, 
 gives the two sides of the shirt-bosom. The 
 hems and plaits are then made as explained 
 above, and the two halves are stitched into 
 their places, beginning at the top . at each 
 side, after which the seam is felled down upon 
 the body of the shirt, and this completes the 
 work. 
 
 Besides the plaited shirt-bosom, there is 
 also the plain front. This is made by turning 
 back the linen, after ascertaining the proper 
 width of the bosom, and facing or lining it, in 
 its whole extent. The edges should receive a 
 double row of stitching, and rows of stitching 
 should also represent the hem which is to re- 
 ceive the button-holes. 
 
 To strengthen a shirt-bosom in the part 
 most likely to wear, it is customary to put a 
 false hem underneath the left hand hem, and 
 to make the button-holes in this. It must of 
 course be a little narrower, so as to be out of 
 sight when the garment is worn. Or, if pre- 
 ferred, the hem of the front itself may be nar- 
 rowed a little and receive the button-holes, and 
 a strip of linen, stitched on outside, 'congeals 
 it, and represents the hem. In either case,any 
 repair of the button-holes is thus concealed, or 
 the whole strip may be renewed with but little 
 trouble. 
 
 SHOES. (See Boots and Shoes.) 
 
 SHOWER-BATH. (See Bath.) 
 
 SHRIMPS.— This lively little animal, of a 
 shape somewhat resembling the lobster ; is not 
 much used for the table in this country, though 
 when of good size they are sweet and well- 
 flavored. Many are used in making dressings, 
 sauces, etc. (See Sauces.) The Prawn or 
 big Shrimp is much larger than the common 
 shrimp, and more delicate. 
 
 To shell shrimps or prawns, though a most 
 simple process, would appear, from the manner 
 in which it is performed by many people, to be 
 a very difficult one ; and indeed it is" not un- 
 usual for some who, from lack of a little skill, 
 find it slow and irksome, to have recourse to 
 the dangerous plan of eating the fish entire. 
 It need scarcely be remarked that very serious 
 consequences may result from the shells being 
 swallowed with them, particularly when they 
 are eaten in large quantities. Unless the 
 
SHRIMPS 
 
 SICK-ROOM 
 
 485 
 
 shrimps are stale, when, they are apt to break, 
 they will quit their shells easily if the head be 
 held, firmly in the right hand and. the tail in the 
 other, and the fish be straightened out to the 
 full length, then the two hands pressed quickly 
 towards each other, and the shell of the tail 
 broken by a slight vibratory motion of the right 
 hand, when it will come off with the head ad- 
 hering to it; a small portion only will then 
 remain on the other end, which can be removed 
 in an instant. > 
 
 Boiled Shrimps. — Throw them into plenty 
 of fast boiling water to which salt has been 
 added in the proportion of from five to six 
 ounces to a gallon ; take off all the scum, and 
 boil the shrimps five or six minutes, or less 
 should they be very small. As soon as they 
 are tender, drain them well in a cullender, and 
 spread them out on a soft cloth to cool : or dish 
 them on a napkin, and send them hot to table 
 when, they are liked so. Prawns are cooked in 
 the same way, but must be boiled two minutes 
 longer. 
 
 Potted Shrimps. — Boil two quarts of shrimps 
 in their shells, shell them quickly, and just'be- 
 f ore they are put into the mortar, chop them a 
 little with a very sharp knife ; pound them 
 perfectly smooth with two to four ounces of 
 butter, a small saltspoonful of mace, and . one 
 third of a saltspoonful of cayenne. Set the 
 mixture in a cool place for three or four hours 
 to harden before it is put into the potting-pans. 
 If it is to be kept some time, pour lukewarm 
 melted butter over the top. This is a delicious 
 preparation. 
 
 Stewed Shrimps. — Wash two quarts of 
 shrimps well, and put them into a saucepan 
 with four sliced onions, two sprigs of parsley, 
 one of thyme, two cloves, salt and pepper ; add 
 two ounces of butter, and half a pint of white 
 wine, pour in just enough water to cover all, 
 and set on a brisk fire ; stew till quite tender, 
 drain, and serve warm. Garnish with green 
 parsley. 
 
 SICKNESS. {See Children, Convales- 
 cence, Diet, Fever, Nursing, Sick-Room 
 and each disease by name.) 
 
 SICK-ROOM. The rooms in which the 
 sick are nursed should be as capacious as pos- 
 sible, because then the patient lias more air to 
 breathe, and it does not require renewal so 
 often as the air in a small room does, and thus 
 frequent exposure to draughts is avoided. A 
 fair amount of ventilation is carried on by the 
 door, windows, and fire-place (there should 
 always be a fire-place if possible), but at least 
 twice a day the windows should be opened so 
 as to thoroughly change the air of the room. 
 If the patient can leave the room for a short 
 time, so as to allow of a free current of air, so 
 much the better ; if not, the patient should be 
 lightly covered over during the airing so as not 
 to feel any draught, In cases, of fevers and 
 any contagious disorders, it is best to remove 
 from the room all unnecessary articles, as cur- 
 tains, hangings, carpets, etc., and let there be 
 disinfectants about. (See Disinfectants.) 
 
 In chronic cases, in all cases in fact where a 
 contrary course is not ordered by the physic- 
 ian, the. sick-room should be made as cheerful 
 as possible, and the amount of light should be 
 regulated so as to please the patient ; in cold 
 weather the fire should be kept nice and bright; 
 and, when possible, flowers and plants , should 
 be placed in the room. A thermometer should 
 be in the room so as to have the temperature 
 properly regulated. 
 
 The furniture of a sick-room should consist 
 only of such articles as are really necessary. 
 Bear in mind that wool holds smell and disease- 
 germs much longer than cotton or linen, there- 
 fore do not have woollen curtains. It is better, 
 in fact, to have no curtains at all, but i£ the 
 room seems bare and cheerless without them 
 use light muslin, or something that may be 
 washed easily. Have no woollen-covered sofa 
 or chairs ; cane-bottomed or plain wood are 
 preferable, and the floor is infinitely better with- 
 out any carpet, except perhaps a narrow strip 
 to walk upon just to prevent noise. In cases 
 of accident or chronic. diseases,, the bed may be 
 placed where the patient feels most comfortable, 
 only in the former case it should be where there 
 is a good, light to see and dress the wound ; but 
 in fever and small-pox let it be between the 
 door and the fire-place. The reason for this is 
 that there is a slight draught from the door to- 
 ward the fire-place, which will insure pure air 
 on the side of the bed next the door while the 
 air contaminated by passing over the patient 
 will be carried up the chimney. 
 
 The bed should not be too high, or it will 
 prove a source of discomfort to both patient 
 and nurse. For the convenience of both, the 
 height of the bed should be such as to admit of 
 the patient's head, when he is sitting up, being 
 on a level with the nurse's shoulder as she 
 stands beside him. It is also a disadvantage 
 to have the bed too wide ; and if the bed be 
 very wide, a good plan is to make a division 
 down the middle with a board a few inches high 
 covered with the under bed-clothes. This not 
 only prevents the invalid from slipping away 
 when he is lifted, but answers the purpose in 
 some .degree of two beds. As to the bed itself, 
 the best is the hair, or prepared, spring mat- 
 tress, and the worst is one made of feathers. 
 A good and cheap mattress can be made from 
 cornhusks ; even clean straw or chaff is better 
 than feathers. Wadded quilts or comforters 
 are very objectionable, on account of the diffi- 
 culty of cleansing them properly; and especial- 
 ly when they are wadded with cotton. 
 
 The bed-clothes should be changed as fre- 
 quently as possible. To change the bed-clothes 
 when the patient is unable to sit up, place him 
 on one side of the bed, then roll up the sheet 
 lengthwise to the centre ; and having previous- 
 ly prepared the clean sheet by rolling it in the 
 same way to the middle, (lengthwise, of course,) 
 spread the part left unrolled over the half of 
 the bed, bringing 'the roll of the clean sheet 
 close to the roll of the soiled one ; now lift the 
 patient over on to the clean sheet, pull out the 
 
486 
 
 SILK 
 
 SILVER-WARE 
 
 soiled" one, and unroll the clean one, and the 
 thing is done. When it is desirable to keep 
 the head cool, a pillow made of hair, prepared 
 sponge, or oat chaff, is very much to be pre- 
 /preferred to a feather one. 
 
 Foul gas is generated by burning a kero- 
 sene lamp all night. This can be remedied 
 by the following simple arrangement : Take a 
 raisin, or any other box that will contain the 
 lamp when set up on end. Place the lamp in 
 the box, outside the window, with the open 
 side facing the room. When there are blinds, 
 the box can be attached to each by leaving 
 them a little open and fastening with a cord : 
 or the lamp-box can be nailed to the window- 
 casing in a permanent manner. The lamp burns 
 quite as well outside; and a decided improve- 
 ment in the air of the room will be the result. 
 (See Hot- Water Bag, Ice-Bag, Nursing 
 and Sponge Poultice.) 
 
 SILK. — The manufacture of silk which was 
 first practised by the Chinese has now spread 
 over a great part of the world, though France 
 and Italy are the only European countries in 
 which the silk-worm, which furnishes the raw 
 material, seems to> thrive. In California the 
 culture of the silk-worm has succeeded admir- 
 ably, and promises to become one of the lead- 
 ing industries'; and as good plain silks, especial- 
 ly black, are now manufactured in the United 
 States as in either France or England. For 
 the richest silks, however, especially in fancy 
 colors and patterns the looms of Lyons are un- 
 equalled. The English black silks of the high- 
 er grades are equal to the French in appearance 
 ancl are considered more durable. 
 
 Figured silks do not generally wear well if 
 the figure be large and satin-like. Black and 
 plain-colored silks can be tested by procuring 
 samples and making creases in them ; fold the 
 creases in a bunch and rub them against the 
 rough surface of the carpet or a rep-covered 
 chair. Those which are poor soon wear off at 
 the creases. Silk intended for dress should 
 not be kept long in the house before it is 
 made up, as lying in the folds will have a tend- 
 ency to impair its durability by causing it to 
 cut or split, especially if the silk has been 
 thickened with gum. Hard silk should never 
 be wrinkled, as the thread is liable to break in 
 the crease and it can never be rectified. (See 
 Floss.) 
 
 Keeping Silk, — Silk articles should not be 
 kept in white paper, as the chloride of lime 
 used in bleaching the paper will probably im- 
 pair the color of the silk. Brown or blue paper 
 is better, and the yellowish smooth Indian 
 paper is best of all. 
 
 Renovating Old Silks. — In making over 
 black silk dresses, etc., the following is an ex- 
 cellent mode of cleansing : — Rub each breadth 
 carefully with a woollen cloth to get the dust 
 from the surface, then sponge it all off with 
 water in which one or two black kid gloves have 
 been boiled, a quart of water for a pair of 
 gloves ; iron while wet, with extremely hot 
 irons, on the wrong side. For colored silks, 
 
 the same colored gloves to be boiled; for this 
 purpose it is well to save old kid gloves of all 
 colors. Another mode is the same process of 
 rubbing off the dirt with a woolen rag; then 
 mix an equal quantity of strong tea and vinegar, 
 with which the silk is washed by rubbing it 
 with a piece of flannel. It must be made very 
 wet. Smooth the silk carefully, folding it, and 
 in about fifteen minutes iron it on the wrong 
 side with very hot irons. This applies only to 
 black silks, black ribbons, cravats, etc., but might . 
 be injurious to colors. 
 
 To Clean Silk. — Grate raw potatoes, washed 
 and peeled, to a fine pulp ; add water in the 
 proportion of a pint to a pound of potatoes ; 
 pass the liquid through a coarse sieve into_ a 
 vessel, where it is to remain till the fine white 
 starch subsides to the bottom. Pour off the 
 clear mucilaginous liquor, which is to be used 
 for cleaning. To perform this process, spread 
 the article to be cleaned upon a table, which 
 should be covered with a linen cloth ; dip a 
 sponge in the potato liquor, and apply it till tihe 
 dirt is removed ; then wash the silk in clean 
 water several times. Some use the whole of 
 the pulp and water for the scouring; and others 
 slice the potatoes, and rub them on the stuff as 
 if it were soap. 
 
 Grease-spots may be removed as follows : — 
 To two ounces of spirits of wine add one ounce 
 of French chalk and five ounces of pipe-clay, 
 both finely powdered ; make up the mixture 
 intp a paste, roll it into pipes, and let it dry. 
 Apply it by rubbing it on the spot of grease, 
 slightly moistened, and then brushing it off, till 
 the grease is all absorbed. 
 
 Wrinkles, to Remove.— An excellent way to 
 take the wrinkles out of silk scarves and hand- 
 kerchiefs is to moisten the surface evenly with 
 a spoon and some wheat glue, and then pin the 
 silk, with some toilet pins, around the shelves 
 or on a mattress or feather bed, taking pains to 
 draw out the silk as smooth as possible^ When 
 dry, the wrinkles will have disappeared. Some 
 silk articles may be moistened with weak .glue 
 or gum water, and the wrinkles ironed out with 
 a hot flat-iron on the wrong side. 
 SILLABUB. (See Syllabub.) 
 SILVER-WARE.— The beauty of silver 
 and its great durability cause it to be used for 
 many articles of household furniture. The 
 great progress which has been made in recent 
 years jn the art of silver-plating, it is true, has 
 done away to a considerable extent with the 
 solid table services which were once the pride 
 of the household ; but spoons, forks, ladles, etc., 
 are still in the great majority of cases made, of 
 the solid metal. The absence of any general 
 law for assaying the precious metals in this 
 country is felt and regretted both by respect- 
 able vendors and purchasers of plate. Thfe 
 stamps usually found upon articles of silver or 
 gold are nothing more than the initials or trade- 
 mark of the manufacturer, and his integrity is 
 the only guarantee of the -purity of the metal. 
 Nor do the stamps upon silver-plate give any 
 indication of the relative quality of the metal ; 
 
SILVER-WARE 
 
 SITZ-BATH 
 
 487 
 
 all degrees of alloyed metal being Stamped 
 alike. The only safety of the purchaser lies 
 in selecting a manufacturer whose reputation 
 is a guarantee against wilful deception. 
 
 To clean Silver-ware. — When the plate is 
 only slightly soiled, a good plan is to put it into 
 a large saucepan of "cold water, with a lump of 
 whiting and some shavings of yellow soap to 
 make a good lather ; then boil it half an hour, 
 rinse it in cold water, rub it with a soft cloth, 
 and afterwards with a piece of chamois-skin. 
 This prevents the rubbing off of the dead frost- 
 work from the chasing, in removing tarnished 
 spots. No plate-powder or rubbing will remove 
 scratches, caused by the careless mixture of 
 spoons and forks with the knives after using 
 them. It is therefore of the greatest impor- 
 . tance to keep the silver in a tray by itself, and 
 to wash it in soap and water immediately after 
 it has been used, finishing with clean water, and 
 rubbing it dry with a wash-leather. When 
 treated in this way, plate requires very little 
 powder of any kind to renew its polish, and it 
 is only for ill-used and scratched silver that the 
 various and much-vaunted plate-powders are 
 required. All. those which , are composed of 
 chalk in any shape, or ammonia, are innocent, 
 whilst the presence of mercury, as indicated by 
 the slight tinge of a slate-blue color in the 
 powder, is exceedingly prejudicial. Servants 
 are very fond of these mercurial preparations, 
 because they act quickly, and give a good polish 
 after cleaning ; but this soon tarnishes, because 
 a certain portion of the amalgam made with the 
 silver and mercury is left on the surface of the 
 former, and the consequence is that it tarnishes 
 by oxidation on exposure to the air. Gas and 
 sulphurous coals are very apt to blacken silver, 
 the former from not being completely purified 
 from sulphureted hydrogen, and the latter from 
 causing its presence in large volume. To re- 
 move this deep stain, or that caused by long 
 exposure to the air, requires something more 
 than mere chalk, and the jewellers use an oxide 
 of iron called rouge, which is an innocent prep- 
 aration, being prepared by the precipitation of 
 sulphate of iron by carbonate of potash, and 
 then exposing the dried powder to a high heat. 
 The leathers which are employed are the wash- 
 leathers of the shops, and they should be wash- 
 ed occasionally when they become greasy and 
 blackened with the oxide. A piece or soft 
 ehamois-skin is as good as anything else, but it 
 is spoiled by, wetting, and should only be used 
 in polishing. 
 
 - Plate-Powder. — Take one pound of the best 
 whiting, or of prepared chalk, and rub it to a 
 fine powder. Then sift it. Mix together four 
 ounces of spirits of turpentine, two ounces of 
 spirits .of wine, one ounce of spirits of camphor, 
 and half an ounce of spirits of hartshorn. 
 Then add the whiting gradually to the liquid, 
 stirring in a little at a time, and mixing the 
 whole thoroughly till it is of the consistence of 
 cream ; put it into a very close vessel (a large 
 ■bottle or a white jar), and cork it tightly, tying 
 down a leather over the cork. To use the mix- 
 
 ture, stir it up, pour out a sufficient portion 
 into a bowl, and with a soft clean sponge cover 
 the silver with it so as to give it a coat like 
 whitewash. Set the silver aside for ten minutes, 
 till the paste has dried. Brush it off, and 
 polish first with a buckskin, then with a silk 
 handkerchief. It will be found very convenient 
 to keep this mixture always in the house. 
 
 Water in which Irish potatoes have been 
 boiled has a remarkable cleansing influence on 
 silverware of all kinds, especially spoons that 
 have become blackened by eggs. Delicately 
 chased and engraved articles can be made 
 bright by this method even better than by the 
 use of polishingipowder, which is apt to settle 
 in the depressions, requiring particular care in 
 its removal. The water should be strained 
 (unless the potatoes were washed before being 
 put into it) and the articles washed in it. 
 
 SILVER-PLATING. (See Plate.) - 
 
 SINKS. — Every kitchen should have a sink. 
 It should be placed in a good light. The water 
 pipe should pass below into a drain, in which 
 there should be a stench-trap to prevent any 
 bad smells rising. Porous stone is a bad ma- 
 terial for sinks ; the best is either wood lined 
 with lead, glazed stone-ware, or stone. When 
 of iron, the inside should be painted and a fresh 
 coat given now and then. The drain should 
 deliver at a distance from the house, and 
 should be ventilated by having suitable means 
 for the admission of air at its mouth, and apipe 
 at least four inchesin diameter rising from the 
 end nearest the house to a point that will se- 
 cure a good draught, and that is not under a 
 window. {See Drainage and House.) 
 
 SIRUP. (See Syrup.) 
 
 SITZ-BATH. — This is a form of the bath 
 much used in the hydropathic practice and rec- 
 ognized as beneficial in certain cases by the 
 regular physicians. The tub for the sitz-bath 
 should be" just large enough to sit in with com- 
 fort ; the patient sits in this, with the feet rest- 
 ing on the floor, from eight to forty minutes, 
 according to the severity of his disease, and 
 
 Sitz-Bath. 
 
 sometimes as often as three times a day. The 
 sitz-bath is unquestionably a powerful remedy 
 in certain disorders of the head and abdomeri. 
 It draws the bad humors from the head, 
 
488 
 
 SKATE 
 
 strengthens the digestive organs, and braces 
 the entire system. Only a small quantity of 
 water is used generally, and thus soon becomes 
 warm. It is not advisable to take the bath 
 except under medical advice. 
 
 SKATE. — The smooth skate is a variety of 
 the Ray, and is even le£s often in market. It 
 is a large fish with a smooth back, a stout tail, 
 
 three rows of short stiff fins, one over each 
 side and the other on top of the tail. For 
 Cooking, see Ray. 
 
 SKELETON, The Human. — The skeleton 
 of a full grown human being consists of 200 
 distinct bones, exclusive of the little bones in 
 the internal ear. They are thus distributed :— 
 
 The spine 26 bones. 
 
 Skull 8 " 
 
 Face H " 
 
 Ribs and breast-bone 26 " 
 
 Upper extremity 64 " 
 
 Lower extremity 62 " 
 
 These bones are divided into four classes, 
 known as Long, Short, Flat and Irregular. 
 
 The long bones are those which exist in the 
 limbs, and are employed in locomotion ; their 
 characteristics are, that they consist of a shaft 
 and two articular extremities, these extremi- 
 ties being covered with what is termed articu- 
 lar cartilage, and being capable of mutual 
 movement upon each other by one or another 
 form of joint, the gliding movements of such 
 joints being assisted by the presence of bags 
 containing joint oil {Synovia), which is placed 
 between these articular-cartilages. The shaft of 
 a long bone is cylindrical, or nearly so, and its 
 extremities ire expanded. The shaft consists of 
 compact tissue, whilst the extremities are com- 
 posed of spongy, having a thin layer of compact 
 tissue coated over them. The long bones 
 are the cubit, the two bones of the fore-arm, 
 the thigh 'bone* the shin and splint bones, the 
 bones of the fingers and toes, and the collar- 
 bone. 
 
 Short Bones. These are compact, strong 
 bones, having several articular surfaces for 
 mutual adaptation, and are found' in those 
 parts of the body where strength and limited 
 motion are required, such as in the wrist, 
 bones of ankle, and instep. They consist of 
 spongy tissue, with a coating of compact struc- 
 ture. 
 
 Flat Bones. These bones afford broad, flat 
 surfaces for the attachment of muscles, and for 
 the protection of cavities ; they consist of two 
 
 SKIRTS 
 
 layers of compact tissue, containing a layer of 
 spongy between them. They are the skull 
 bones, blade bones, haunch bones, breast bones 
 and ribs. 
 
 Irregular Bones are those which, as their 
 names would suggest, cannot be grouped with 
 the previously named, such as the bones of the 
 spine, jaw bones, and several of those bones 
 which make up the skull. 
 
 The natural position of the human skele- 
 ton iserecty and this is in great measure due to 
 combined muscular action. The natural archi- 
 tecture of the skeleton adjusts its own centre of 
 oravity. All those joints which transmit weight 
 to the ground, lie in one vertical plane, and 
 such a line would be described as passing from 
 the top of the head, through the joints, between 
 the head and first bone of the spine, through 
 that between the last bone of the vertebras and 
 the sacrum, and through those between the 
 sacrum and haunch bone, the hip, knee, and 
 ankle. The spine, consisting of a great number 
 of bones, peculiarly articulated together by 
 interposed elastic cushions, increases in size 
 from above downwards, and, moreover, pos- 
 sesses several well-marked curves. The ob- 
 ject of these cushions and curves is to receive 
 the shock of sudden blows and falls, and to 
 disperse their effects; again the curves are 
 arranged alternately, so as to distribute the 
 weight, with greatest advantage to the centre 
 of gravity of the body; which passes through 
 all the curves, and falls on the centre of the 
 base of the column. It will be observed that 
 all the bones of the limbs are slightly curved, 
 thus assisting in the individual and mutual 
 transmission of shock. The pelvis (sacrum 
 and haunch bones) is very broad and strong in 
 man, and the plane of its arch is in such a di- 
 rection that the weight is transmitted vertically 
 from the sacrum to the heads of the thigh bones. 
 The thigh bone being curved inwards, allows 
 of the weight of the body being brought tinder 
 the pelvis, and transmitted to the broad»ex- 
 panded ends of the bones forming the knee 
 joint. The foot, in its turn, consists of an arch, 
 or rather double arch, which receives the trans- 
 mitted weight, at its crown, directly through the 
 leg bones. Thus it will be seen that the upper 
 limbs take no part in the maintenance of this 
 natural upright condition. 
 
 SKEWERS. — Small pins of wood or iron 
 for fastening meat to a spit, or for keeping it in 
 shape while roasting- Those designed for use 
 in this way are perfectly plain ; but some are 
 made m very ornamental shapes, and are used 
 to decorate different joints when sent to table. 
 These should be removed just before carving. 
 
 SKIRTS. — A dress is composed of a waist 
 and skirt, but in respect to the latter, fashion's 
 vary so much that it is impossible to give any 
 fixed rule for the quantity of material needful 
 or the number of breadths required. The ac- 
 companying figure represents the manner in 
 which a breadth is gored, and it is now (1875) 
 customary to u.se one straight breadth in the 
 back, two gores on each side (the straight side 
 
SKIRTS 
 
 SLEEP 
 
 489 
 
 of the govc. nearest the front of the skirt in all 
 cases,) and a front breadth sloped on the sides. 
 With 24 or 27 inch material, this makes the 
 
 straight IreadtK 
 
 Fig. 
 
 breadth of the skirt about four yards, which is 
 a fair average width. 
 
 The breadths being cut out and laid together 
 require to be all rounded a little, at the bottom 
 and at the top, the front and first gores on 
 e ther .side, to make the skirt hang evenly. A 
 facing of suitable depth, 12 inches or therea- 
 bouts, should be cut by each breadth and tacked 
 to.it before the breadths are run up, leaving one 
 edge of the facing free on each side, to be 
 hemmed down afterwards in order to cover the 
 raw edges. This facing is cut the other way 
 of the material, as it hangs better and is less 
 likely to sag. 
 
 The skirt thus prepared should be bordered 
 bv a worsted braid (or if the dress is silk, a 
 silk braid is sometimes used,) which has been 
 thoroughly wet and dried to secure it from 
 shrinking after it is put on. This braid may 
 be bound on, or faced on, leaving one edge to 
 come in sight below the edge of the dress. 
 
 A band should be prepared of strong mate- 
 rial, or a broad linen tape, for the waist. The 
 skirt is marked in the middle of the front and 
 at the back, and the band marked to corre- 
 spond. The skirt is then arranged rfor sewing 
 on, but it is useless to give minute rules for 
 this, since fashion constantly varies in respect 
 to the distribution of fulness. 
 
 In the trimming of the skirt the greatest 
 variety prevails ; crosswise bands or folds, 
 gathered and plaited ruffles, and flounces are 
 the principal styles, and in many cases these 
 are all combined upon one skirt. 
 
 For gathered ruffles a quarter of a yard extra 
 is allowed to every yard, for the fulness. 
 In plai tings which touch each other's edges, 
 whether box-plaiting, kilt, or knife-plaiting, 
 three times the length around the skirt must 
 .be • allowed. In all plaitings, however, this 
 amount may be scanted by leaving more or less 
 plain space between the plaits. 
 
 Flounces and ruffles are frequently, and folds 
 are always, cut on the bias, and much care 
 should be taken to cut exactly on the bias ; 
 this is found by folding the material over cross- 
 wise until the woof, the thread that crosses the 
 material, lies exactly upon the selvage. 
 
 SLAP- JACKS. — This is the name com- 
 monly given to what are properly speaking flap- 
 jacks. ■ To make, scald a. quart of Indian meal 
 with enough boiling water to make a thin batter ; 
 when lukewarm, stir it wejl, and add half a pint 
 of water, half a teacupful of yeast, and a little 
 salt ; set it away to rise, and when light fry 
 them in just fat enough to prevent their stick- 
 ing to the fry ingrpan. 
 
 Another method of making them, which is 
 very nice, is to turn boiling milk or water on 
 the Indian meal, in the proportion of a quart 
 of tha former to a pint of the latter ; stir in 
 three tablespoonfuls of flour, three eggs well 
 beaten, and a couple of teaspoonfuls of salt. 
 Make into a light batter and fry as above. 
 
 SLAW. (Cold.)— Cut a head of fine white 
 cabbage into shreds ; dissolve, in a teacupful of 
 vinegar, two teaspoonfuls of sugar and a tea- 
 spoonful of salt ; add a little pepper, and pour 
 the mixture over the cabbage. More vinegar 
 may be added if this does not make the slaw 
 sour enough. 
 
 Hot Slaw. — Cut the cabbage into fine 
 shreds, and boil it in clear water until it is per- 
 fectly tender, allowing so little water that when 
 the cabbage is cooked sufficiently there will be 
 scarcely any left in the stewpan. Just before 
 dishing, add a teacupful of sharp vinegar, half a 
 tablespoonful of butter, a little salt, and a dust 
 of pepper ; turn into a deep dish and cover close. 
 
 Or, shred the cabbage and put it into a deep 
 dish. To a teacupful of vinegar, add a table- 
 spoonful of sugar, a tablespoonful of butter, 
 half a teaspoonful of salt, and a dust of pepper ; 
 put them over the fire, let them boil a few min-' 
 utes, and turn the mixture scalding hot over 
 the cabbage ; set it aside and let it become per- 
 fectly cold before serving. 
 
 SLEEP. — Sleep is as necessary to existence 
 as food, and yet sleep is in fact a partial sus- 
 pension of some of the functions of life itself, 
 all of which are performed with intermissions. 
 It is the essential condition of the repose and 
 repair of those nervous centres upon which in-' 
 cessant demands are made during every mo- 
 ment of our waking life ; and without it these 
 nervous centres would soon cease to perform 
 
490 
 
 SLEEP 
 
 their functions and either death or insanity 
 would result. The immediate cause of sleep — 
 that is, the mechanism in the body by which it 
 is produced — was until recently quite misunder- 
 stood. It was formerly supposed that pressure 
 on the brain afforded the explanation. Most 
 writers on the subject have adopted' this view, 
 and some of the facts by which it is supported 
 are very striking. Apoplexy is caused either 
 by unnatural fulness of the vessels of the brain, 
 pr by the rupture of a vessel which allows the 
 escape of blood, and in either case pressure on 
 the organ is established. This affliction is 
 attended by drowsiness or complete uncon- 
 sciousness, according to the degree of pressure 
 thus exerted. From this fact it was inferred 
 that sleep is caused by accumulation of blood 
 in the head ; and in support of this view certain 
 other facts have been advanced, such' as that 
 full-blooded people are usually the best sleepers, 
 and that the recumbent posture, which promotes 
 the flow of blood to the brain, induces sleep- 
 Many instances have occurred in which a por. 
 tion of the brain has been laid bare by accident, 
 or as a curative measure ; and in all cases of 
 this sort it was found that consciousness can be 
 instantly suppressed by pressure upon the 
 brain. This also was supposed to give strong 
 confirmation to the pressure theory of sleep. 
 But there is a wide difference between stupor 
 and sleep ; the one is a result of diseased action, 
 and it is difficult or impossible to rouse the per- 
 son from it, while the other is a natural state 
 from which he is easily aroused. 
 
 It has now been determined that so far from 
 containing more blood than usual, the brain 
 during sleep contains much less blood. We 
 are told on very high authority that " the blood 
 is the life " of the body, and the tendency of 
 modern physiology is to regard the blood as 
 the origin of all force, and of all the functions 
 of the system. Now when the circulation in 
 the brain is diminished, it becomes deprived of 
 the proper stimulus by which its state of activity 
 is maintained ; its vitality, in fact, becomes 
 lowered, and it sinks into a state of quies- 
 cence. It then obtains rest, which during our 
 waking hours it never has for a single instant ; 
 and it is doubtless during sleep that the waste 
 which the brain has previously undergone is 
 repaired, and the injuries inflicted upon it by 
 over-exertion made good. For it must be borne 
 in mind that every act of life, whether it be the 
 wielding of an axe, or the action of the brain in 
 conceiving a thought — or of the tongue in ex- 
 pressing it, is accompanied by waste. 
 
 In perfect sleep there is no consciousness ; 
 it is a temporary death as far as concerns all 
 action and motion which lie under the power of 
 the will. Dreams generally occur when sleep 
 is unsound,' and are, in fact, an' indication that 
 it is unsound. The affection called nightmare 
 is in certain respects different from ordinary 
 dreaming. While the imagination and the 
 memory are in full activity, the power of the 
 will is either absent or greatly impaired. In ad- 
 dition to this the function of respiration is much 
 
 impeded ; and out of this, in some shape or 
 other, a horrible association of ideas usually 
 springs. Nightmare, in fact, furnishes some of 
 the most distressing sensations that can be ex- 
 perienced ; all the store of horrors which the 
 mind has accumulated or conceived seern to 
 come up at its call, and from these whatever is 
 most disgusting or appalling is selected and , 
 moulded into torturing shapes. Indigestion is 
 unquestionably the chief cause of nightmare, 
 as well as of dreaming. Any one whose di- 
 gestion is not strong may almost infallibly bring 
 it on by taking, without appetite, a late heavy 
 supper. The disorder also plagues people who 
 are asthmatic. The cure of nightmare, uncon- 
 nected with organic disease, consists in avoiding 
 late suppers, attention to diet in general, plenty 
 of fresh air, and healthful exercise. 
 
 The approach of sleep is generally heralded 
 by a feeling of langour and heaviness, during 
 which we see some of the unobserved functions 
 of the nervous system make themselves appar- 
 ent. Thus, first of all, the eyelids droop— ^we 
 are not aware of any strain in keeping them 
 open, yet the moment our attention, involuntary 
 though it be, is taken off, they gradually sink. 
 So, too, the head, ordinarily held erect, falls for- 
 ward, and the limbs fall unconsciously into the 
 easiest posture. Even if the individual lies 
 down, it will be noticed that as sleep comes on 
 a different posture is assumed, one which allows 
 of relaxation of all his limbs and all his muscles. 
 The respiration, too, is slower, gentler, and more 
 prolonged,— it is carried out with the least 
 amount of work, and the same may be said of 
 the heart. Waking, probably, depends on the 
 return of blood to the brain in obedience to the 
 stimulus given by one or more of the senses, as 
 light, noise, or touch. Habit, too, has a strong 
 effect. 
 
 The proper duration of sleep cannot be abso- 
 lutely fixed. Some men require mucji more 
 than others ; and age, the amount of work perr 
 formed during the day, whether physical or 
 mental, and other circumstances, regulate the 
 demands of the system. Infants sleep the 
 greater part of the time — children require more 
 than adults, and as a rule, the middle-aged more 
 than the old. In the dotage of old age, how- 
 ever, as if to complete the parallel between the 
 first and second childhood, sleep again claims 
 a great part of the time. " Perhaps," says Dr. 
 Hinton, from whose excellent work on physi- 
 ology the substance of the present article was 
 taken, " no better division of time can be made 
 than that of Alfred the Great. He assigned 
 eight out of the twenty-four hours to work, 
 eight to amusement, and eight to sleep. The 
 demands of modern life in most instances sadly 
 disturb such a relation between work and play; 
 but the period he assigned for sleep seems to 
 accord with the general experience. Less than 
 eight hours' sleep is sufficient for most men 
 and women when in health, and more is un- 
 necessary or even injurious. In this matter, 
 however, there are exceptions. Jeremy Taylor 
 trained himself to exist on three hours' sleep 
 
SLEEPLESSNESS 
 
 491 
 
 out of the twenty-four. Frederick the Great 
 and John Hunter slept: only four or five hours 
 in the same time. Wesley lays down the pro- 
 per duration of sleep at six hours, and Lord 
 Coke at seven." 
 
 The hour of going to bed must of course de- 
 pend on the habits of the individual. Persons 
 who get up early should go to bed early, and 
 vice versa. Much has been written in praise 
 of early rising, and with some truth ; there is 
 an undoubted relation between sleep and night, 
 when, with few exceptions, all animated nature 
 reposes. It is also a good, though not an in- 
 dispensable, rule of health to retire to rest 
 early ; the real point being to obtain, sooner or 
 later, the requisite eight hours' sleep. 
 , ,, For refreshing sleep, it is essential that the 
 ,bedroom be well -ventilated,'' and those who ac- 
 custom themselves to sleeping with the windows 
 open find the practice of great value. The bed 
 should be in the middle of the room, not in a 
 corner, and no curtain of any kind should sur- 
 round it. No greater domestic improvement 
 has baen effected than the -substitution of hair 
 mattresses for feather-beds. Perspiration is 
 more active during sleep than when we are 
 avyake, and it is unduly encouraged by the 
 sinking of the body in a soft bed, which also 
 enervates the entire system. The open state 
 of the pores of the skin makes sleeping in the 
 open air hazardous ; but the belief that moon- 
 beams exercise a peculiarly noxious influence 
 on a sleeper who is exposed to them is un- 
 founded. Most people sleep best on the right 
 side; the chief reason of this is that the heart 
 lies toward the left side, and when a person 
 lies on the right side, greater freedom is given 
 to its motions. It is somewhat strange that 
 such opposite conditions as great heat and great 
 cold should equally be the cause of sleep, while 
 a moderate degree of cold keeps a person 
 awake. As for the last, it seems to act simply 
 as an uneasy sensation would do in preventing 
 sleep. , Extreme cold causes the blood to ac- 
 cumulate in the internal organs, including the 
 brain, because it is driven from the surface by 
 contraction of the superficial blood-vessels ; 
 the result of this is not sleep, but stupor. The 
 effect of great heat, on the contrary, is to ini 
 crease the amount of blood circulating in the 
 superficial parts and in the extremities of the 
 body ; which causes a lessened flow of blood 
 through the brain, followed by sleep. 
 
 SLEEPLESSNESS.— The effects of pro- 
 tracted wakefulness (Insomnia) sooner or later 
 show themselves on the strongest constitution. 
 The person becomes gloomy, irritable, and peev- 
 ish ; the memory is defective and the thoughts 
 confused.. Perhaps the most terrible punishment 
 which Chinese ingenuity has devised is pro- 
 longed loss of sleep. In some instances it pre- 
 cedes, and even seems to be the cause of in- 
 sanity ; and under all circumstances it is one of 
 the most troublesome affections with which one 
 can be called upon to deal. In the preceding ar- 
 ticle we have treated at length of the causes and 
 conditions of sleep, and it will be necessary to 
 
 read that carefully in order to understand what 
 we now have to say about sleeplessness. 
 
 The simplest form of wakefulness is that 
 which is produced by a violation of one or more 
 of the conditions appropriate to sleep. Thus, 
 a bright light in the room, an unusual noise, or 
 an uncomfortable bed, suffice to keep most per- 
 sons awake. An excess of the very causes 
 which induce sleep also commonly prevents it. 
 Over-fatigue is usually followed by wakeful- 
 ness ; and, such is the effect of habit, some 
 persons are unable to sleep if they remain out of 
 bed beyond their usual time of retiring to rest; 
 or, pn the other hand, if they go to bed unusu- 
 ally early. When the brain has been once 
 stimulated to activity, it requires some time 
 before the circulation of blood through it re- 
 gains the balanpe which is maintained in the 
 waking state ; when this balance is regained, 
 most persons easily fall asleep if other circum- 
 stances are favorable. Many people, indeed, 
 possess the faculty of sleeping at will by merely 
 closing the eyes and otherwise shutting out ex- 
 ternal impressions. A great many persons, on 
 the other hand, and particularly those of a ner- 
 vous temperament, sleep with difficulty, and 
 some may be said to obtain it only by strata- 
 gerh. Any intellectual effort immediately be- 
 fore going to bed is sure to be followed in such 
 cases by a restless night. Nothing banishes 
 sleep more effectually than pain ; patients suf- 
 fering from neuralgia have been almost sleep- 
 less for months. Coldness of the feet is a 
 very common cause of wakefulness. A sen- 
 sation of dry burning in the soles of the feet and 
 palms of the hands, to which some people are 
 liable, and which also accompanies certain dis- 
 eases, is another cause; sponging the parts 
 with vinegar and water relieves this affection. 
 Of all the numerous causes of wakefulness 
 however, indigestion is the most common. Any- 
 thing which acts as an irritant to the stomach 
 is apt to irritate the brain by means of the 
 close union which exists between these organs 
 through the medium of the nerves. On the 
 other hand, that kind of exhaustion which re- 
 sults from want of food frequently prevents 
 sleep ; if, for instance, a person accustomed to 
 dine late happens to dine early, and goes to 
 bed without any substantial refreshment, he is 
 very liable to find himself utterly sleepless. 
 This kind of sleeplessness is apt to be very 
 persistent, because the exhaustion increases in 
 proportion to the time during which the person 
 remains awake. In such a condition a sand- 
 wich and a glass of wine or ale act better and 
 more speedily than an opiate ; no sooner has 
 food been taken than a glow of comfort and a 
 tendency to repose succeed, and the person 
 soon falls into refreshing sleep. Another cause 
 .of sleeplessness, little recognized, is taking 
 stimulating drinks ; those who indulge freely 
 at night are apt to awaken very early in the 
 morning- and remain long sleepless. T,S» and 
 coffee also have a tendency to produce wake- 
 fulness; and opium, belladonna, and Indian 
 hemp, or hashish, in small doses, have the 
 
492 
 
 SLEEPLESSNESS 
 
 SMALL-POX 
 
 same effect. There are good reasons for be- 
 lieving that all these articles act alike, in at 
 least one respect, namely, by increasing the 
 circulation of blood in the brain. 
 
 In order to promote sleep when it is want- 
 ing, it is of course necessary in the first place 
 to remove every exciting cause of wakefulness. 
 It is usually essential to give up the use of 
 tea and coffee, and, as has been said, it is 
 sometimes necessary to leave off taking stimu- 
 lants. The person should be careful not to go 
 to bed either with cold feet, or with a stomach 
 that has been either long empty or recently 
 filled. Many devices for inducing somnolence 
 have been practiced- with more or less success ; 
 one of these is combing the hair, which has a 
 very soothing effect on some persons. An- 
 other is to have the feet gently shampooed. 
 Walking about the bedroom in one's' night- 
 dress, so as to get what Dr. Franklin called an 
 air bath, is a good plan ; and the cold water 
 bath, just before retiring to rest, by virtue of 
 its stimulating action, is often successful. In 
 more refractory cases the warm bath may be. 
 tried — it acts by withdrawing the blood from 
 the brain. On the same principle, the upright 
 position, by favoring the return of blood from 
 the head, is sometimes useful. Sufficient out- 
 door exercise should in every case be taken, 
 and those who are strong enough should carry 
 it to the point of fatigue. One of the most 
 effectual modes of dealing with that common 
 form of wakefulness which results from over- 
 action of the brain is to force upon the atten- 
 tion some monotonous train of thought, and to 
 tire the brain-by-its constant repetition. Read- 
 ing a dull book sometimes answers ; or repeat- 
 ing short verses over and over again, or count- 
 ing backwards. Monotonous sounds act in 
 the same way. Boerhaave ordered for a sleep- 
 less patient that water should be so arranged 
 as to drop constantly on a metal pan. The 
 whole chance of success lies in compelling the 
 mind by a strong effort of the will to give up 
 the train of ideas by which it has been occu- 
 pied, and to take up the less interesting and 
 more simple ideas presented to it. 
 
 Some years ago a curious plan of procuring 
 sleep by this means was announced as a great 
 discovery by a Mr Gardner ; and testimonials 
 as to its efficacy were given by the late Prince 
 Albert, Sir Fowell Buxton, Sheridan Knowles, 
 and other men of eminence. This plan, the 
 secret of which was bought by Mr. Binus, and 
 published in his " Anatomy of Sleep," was as 
 follows : The person who, after going to bed, 
 finds himself wakeful, is to lie on his right 
 side, with his head comfortably placed on the 
 pillow, having the neck straight, so that respi- 
 ration may be unimpeded. Let him then close 
 his lips slightly, and take a rather full inspira- 
 tion, breathing through the nostrils, unless 
 breathing through the mouth is habitual. Hav- 
 ing taken the full inspiration, the lungs are to 
 be left to their own action, that is, expiration is 
 not to be interfered with. Attention must now 
 be fixed upon the respiration. The person 
 
 must imagine that he sees the breath passing 
 from his nostrils in a continuous stream, and at 
 the instant that he brings his mind to conceive 
 this apart from all other ideas, consciousness 
 leaves him, and he falls asleep. Sometimes it 
 happens that the method does not at once suc- 
 ceed. It should then be persevered in. Let 
 the person take thirty or forty full inspirations, 
 and proceed as before ; but he must by no 
 means attempt to count the respiratory acts, for 
 if he does the mere counting will keep him 
 awake. The plan is at all events safe, and can 
 easily be tested. 
 
 In many cases of prolonged sleeplessness, 
 opium and other narcotics are of great use; not 
 only by procuring forced repose, but by break- 
 ing through the habit of not sleeping into 
 which the system has fallen. But no one should 
 venture upon the use of such remedies except 
 under medical advice. 
 
 SMALL-POX.-This is a febrile, eruptive; and 
 contagibus disorder, which in past times caused 
 a frightful mortality, but in recent times has 
 been brought largely under control by the dis- 
 covery of vaccination. The most common va- 
 rieties are : — the discrete, in which the pustules 
 are distinct; the confluent, in which the pus- 
 tules run together; the malignant, which is 
 often associated with purpura and an eruption 
 resembling measles — a very dangerous form; 
 the modified, which comes on in those partially 
 protected by vaccination, and is a kind that 
 runs a very mild course. 'In cases of small-pox 
 there is:— I. The stage of incubation, which 
 lasts twelve days from the date of receiving 
 the poison. 2. The stage of eruptive fever 
 and invasion, lasting forty-eight hours. 3. The 
 stage of maturation, wherein the rash is fully 
 developed, lasting about nine days. 4. The 
 stage of secondary fever or decline, lasting a 
 variable time, according to the severity of the 
 disease. Discrete small-pox is the simplest 
 form of the disease, and is rarely attended with 
 danger to human life ; confluent small-pox de- 
 stroys the greatest number of lives, and may 
 prove fatal to as many as 50 per cent. In the 
 distinct or discrete form, the primary fever is 
 less intense than, in the confluent form ; in the 
 latter, there is often delirium, and more espec- 
 ially in those who are intemperate in their 
 habits. 
 
 The malignant variety is terribly fatal 5 the 
 blood seems profoundly poisoned from the first, 
 and is more fluid than usual ; bleeding from 
 the mouth, nose and bowels is not uncommon : 
 in women, there is also bleeding from the 
 womb, and if they are pregnant abortion may 
 ensue. In modified small-pox, the patient is 
 often able to go about the whole time, and the 
 rash may suddenly decline in the fourth or fifth 
 day, and recovery follow. 
 
 The symptoms, when small-pox first comes 
 on, are fever, pains in the limbs and back, head- 
 ache, vomiting, and pain on pressing the pit 
 of the stomach. On the third day, small red 
 spots appear on the face and head; these 
 gradually rise and enlarge, the eruption spreads 
 
SMELLING-SALTS 
 
 SNAKE-BITES 
 
 493 
 
 over the whole body, into the ears, eyes, nose, 
 mouth, and throat. The hands, feet, and face 
 swell, there is great difficulty in swallowing ; by 
 the eighth day the face is a mass of pocks. 
 In severe cases the eyes are often seriously 
 affected and the sight sometimes lost. On the 
 eleventh day the sores discharge and form a 
 dry crust, which gradually dries and falls off. 
 This is the time when it so frequently proves 
 fatal. In seventeen to twenty days the dis- 
 ease may be said to have run its course. Small- 
 pox raay be mistaken for measles, but in the 
 latter disease there is running at the eyes and 
 nose, and sneezing, and the rash comes out 
 about the fourth day ; it may also be mistaken 
 for chicken-pox, but in this disease there is 
 little or no fever, the rash comes out in twenty- 
 four hours, is vesicular and not shotty, and 
 more abundant on the body and not so much 
 on the face and forehead. 
 
 Treatment.— There is no medicine which 
 can check this disorder; when, once taken it 
 must go through its regular stages, and noth- 
 ing will either cut short or cure it. The pa- 
 tient should be at once isolated. The diet 
 should be light, consisting of milk, tea, gruel, 
 beef-tea, chicken-broth, and the like. The hair 
 should be cut close, as it is impossible to brush 
 it after the pocks have risen. Great pains 
 should be taken to ventilate the room well 
 without having too much draught, and it should 
 be kept at a temperature qf about 6o°. Scru- 
 pulous cleanliness must be observed, and all 
 linen, clothes, etc., must be disinfected after 
 being used. (See Disinfectants.) Bed-cur- 
 tains, carpets, and hangings of any kind must 
 be dispensed with. Flour, starch, or hair-" 
 powder may be sprinkled abundantly over the 
 face and body to relieve the itching and dis- 
 comfort, and to absorb any acrid discharge. 
 Olive oil, cold cream, and .glycerine and water, 
 will also relieve the patient when locally ap- 
 plied. To prevent pitting, keep the light from 
 the patient's face, either by covering it with 
 a piece of something black— say silk — with 
 holes cut in it for the mouth and nostrils ; or 
 by keeping the room dark. Covering the face 
 is better than darkening the room — it is more 
 convenient for the attendants, and has a better 
 effect upon the skin. The part of the body 
 covered by the clothes is scarcely marked in 
 comparison with the parts exposed — as the 
 face and hands. Small-pox is dreadfully infect- 
 ious ; no one, therefore, must be allowed to 
 come in contact -with anything which the patient 
 has touched until it has been carefully disin- 
 fected. After recovery, disinfect the sick-room 
 according to the directions given under scarlet- 
 fever. (See Vaccination.) 
 
 SMELLING-SALTS.— This, popular remedy 
 for faintness, etc., is prepared as follows : Liquid 
 ammonia, one gill ; otto of rosemary and Eng- 
 lish lavender, a quarter of a dram each ; ber- 
 gampt and cloves, eight drops each ; mix and 
 shake together in a stoppered bottle. This 
 mixture is used by filling the smelling bottles 
 with asbestos, or sponge-cuttings, and pouring 
 
 it upon them ; take care not to put in more 
 than the sponge will retain, else, when the bot- 
 tle is inverted, the ammonia may run out and 
 stain certain colored fabrics. 
 
 SMELLS. (See DEODORIZERS.) 
 SMELT.— A small, nearly transparent fish, 
 very abundant from October to April. Fresh 
 smelts have a smell resembling that of cucum- 
 bers ; when stale they lose their pleasant odor, 
 and also their usual flavor. They weigh from 
 two to four ounces, and are eaten generally 
 bones and all. 
 
 Smelt. 
 
 Baked Smelts.— Draw the smelts at the 
 gills, wash and wipe them dry in a cloth ; pour 
 some clarified butter into the dish in which 
 they are to be sent to table, arrange them neatly 
 in it ; strew over them as much salt, mace, and 
 cayenne, mixed, as will season agreeably ; cover 
 smoothly with a rather thick layer of very fine 
 bread-crumbs, moisten them equally with clari- 
 fied butter poured through a small strainer, 
 and bake in a moderately quick oven until the 
 crumbs are of a fine, light brown. A glass of 
 sherry, half a. teaspoonful of essence of ancho- 
 vies, and a dessertspoonful of lemon-juice, may 
 be poured into the dish before the smelts ara 
 laid in, and will improve them greatly. . 
 
 Fried Smelts. — Prepare as for baking ; dip 
 into beaten egg-yolk, and then into the finest 
 bread-crumbs, mixed with a very small quantity 
 of flour ; fry to a clear light brown, and serve 
 crisp and dry, with celery sauce, sauce tartare, 
 or drawn butter. They may also be dipped into 
 batter instead of bread-crumbs, or rolled in 
 flour only. 
 
 SMOKING CHIMNEYS. (See CHIM- 
 NEYS.) 
 
 1 SMOKE-TREE.— This garden tree or shrub, 
 also called the '* purple fringe," presents a 
 fine appearance from midsummer to autumn. 
 It maybe planted in spring in any good garden 
 soil, is perfectly hardy, and requires but little 
 care. 
 
 SNAKE-BITES The rattlesnake and the 
 
 viper, or adder, are the only snakes in this coun- 
 try whose bites are generally fatal. The more 
 rapidly the symptoms of poison appear after 
 the bite of a snaKe, the more dangerous it is 
 likely to be. The two fangs of the reptile com- 
 monly enter and produce two minute wounds, 
 from which only one or two drops of blood may 
 at first issue. A smarting, burning pain is im- 
 mediately perceived, the part begins to swell, 
 and a puffiness almost to bursting of the skin 
 spreads in a short time over the whole limb ; 
 there is fever, often accompanied by delirium, 
 slow pulse, pain in the region of the heart, and 
 convulsions. These symptoms are attended 
 with a feeling of anxiety and lassitude, laborious 
 
494 
 
 SNIPE 
 
 SOAP 
 
 respiration, thirst, nausea, vomiting, and syn- 
 cope. Death from the bite of a rattlesnake 
 has been known, to occur within a few hours. 
 Even if the individual survive the first effects, 
 the wounded part may become livid and gan- 
 grenous ; and he may sink under the irritative 
 fever which sets in. 
 
 Treatment. — As soon as the bite is received 
 apply a ligature to the poisoned extremity as 
 tightly as possible above the bite ; suck out 
 the wound by the mouth, if the mouth is free 
 from wounds or sores, or with cupping glasses. 
 Afterwards apply red-hot iron or strong caus- 
 tic, as the fuming nitric acid, to the wound. If 
 the limb swells from the ligature, loosen it 
 for a time, but replace as soon as symptoms 
 of poisoning of the system (contracted pupils 
 slow breathing, convulsions, etc.), occur. A 
 finger or two if bitten by a very poisonous 
 snake should be amputated at once. If the 
 place is such that no. ligature can be apclied, 
 cut out the wound and surrounding tissues as 
 soon as possible. The patient should be kept 
 quiet, hot spirits and water should be frequent- 
 ly given, but not enough to produce intoxica- 
 tion. It is said that much more can be taken 
 without intoxication than under ordinary cir- 
 cumstances. 
 
 SNIPE. — The common snipe (also called 
 English and Wilson's snipe) is one of the most 
 highly esteemed of the smaller birds, the rich- 
 ness and delicacy of their flesh being consid- 
 ered second only to that of woodcock. Their 
 bills are about twice as long as their head, 
 neck short, legs slender, feet bluish gray, 
 feathers brownish black on the back, and gray- 
 ish yellow below. They are found in the mar- 
 kets from about the 20th of March to the 20th 
 of April, and again in October. There are 
 other varieties of the snipe which are sold under 
 the same name. Among these are the robin 
 or red-breasted snipe, which are a great deli- 
 cacy ; they are in season in April and May, 
 and again in August, September, and October ; 
 the quail-snipe (also called Dowicher), which 
 are abundant in April and May, and from 
 about the middle of July till the end of Octo- 
 ber, being best in September and October ; 
 the black-breasted or winter snipe, which is in 
 season in April and May, and again in Sep- 
 tember and October ; and the yellow-legged 
 snipe, which are very plentiful in April and May 
 and again in August and September, but are not 
 much esteemed for the table. Prepare, cook, 
 and serve snipe as directed for Woodcock. 
 
 SNOW-DROP. — This favorite flower is the 
 earliest blooming of the spring bulbs. Clus- 
 ters of the roots should be planted in October 
 and November among the grass nearest the 
 house, and early in March and April they- will 
 appear in full bloom. They will grow in any 
 soil ; but will run out if new homes are not 
 provided for them every three or four years. 
 They multiply rapidly. The great Snow-drop 
 is double the size of the common kind, but does 
 not bloom so early. The small sorts can be 
 planted an inch apart and two inches deep, but 
 
 the larger ones should be planted five inches 
 apart and four inches deep. 
 
 The Snow-drop also' succeeds well in the 
 house ; a large number must be planted in a 
 pot to make a display. The proper soil for 
 them is loam and sand. The large Crimean 
 snow-drop is very pretty but not common. 
 
 SOAP. — All soap is a compound in definite 
 proportions of some oil, fat, or resin, with a 
 saponifying base, which must be alkaline if it 
 is intended for cleansing purposes. Fats are 
 composed of a solid substance called stearine, 
 and a liquid one called oleine. When either 
 of these is boiled with a strong solution of 
 caustic potash or soda, a remarkable change 
 take place, called saponification. The product 
 is a viscid homogeneous and transparent mass, 
 freely soluble in warm water, and partially so 
 in cold, but insoluble in saline solutions. The 
 basis of all scented or toilet soaps is good' soap 
 of the ordinary kinds, either soft orhard, which 
 they re-melt and mix with various perfumes. 
 The soaps are first reduced to thin shavings, 
 and these are put in a copper pan with a water- 
 bath ; if the soaps are new they will melt on the 
 application of heat, but if they are old a little 
 water is added ; when the fusion is complete, 
 some perfume, and, if required, some coloring 
 matter, are added, and the soap is then poured 
 into moulds. Camphor soap, for instance, 
 consists of curd soap, oil of rosemary, and 
 camphor ; honey soap, of yellow soap, fig soft 
 soap and otto citronella; sand soap has a large 
 quantity of silver sand sifted into it ; and Ful- 
 ler's earth soap contains that detergent. 
 Cheap scented soaps contain a very large pro- 
 portion of yellow soap, or of common curd. 
 Medicated soaps (sulphur, iodine, bromine, 
 creosote, mercurial, and croton oil) for cutane- 
 ous diseases, should be used only under medi- 
 cal advice. Glycerine soap is pleasant to use, 
 very effective in curing chapped hands, and, 
 though quite unctuous, does not grease the > 
 skin. 
 
 Bar or Yellow Soap is more economical to 
 buy than to make. Buy a box at a time, cut it 
 into squares, and lay it away on a dry shelf to 
 improve by hardening. 
 
 Castile Soap. — The best Castile soap comes 
 from Spain, but an excellent article may be 
 made by mixing the following articles in the 
 given proportions (100 is taken as the unit): 
 — Soda, 9 pounds ; olive oil, 76^ pounds ; 
 water and coloring matter, 14^ pounds. The 
 coloring matter may be dispensed with. 
 
 Hard Soap. — Put six pounds of common 
 washing soda and three pounds of unslacked 
 lime into a pot, and pour over it four gallons of 
 boiling water; let it stand till perfectly clear, 
 and then drain* off ; pour in two gallons of cold 
 water, let it settle clear, and drain that off into 
 a pan or other vessel. Now add to the soda 
 and lime six pounds of clean fat, and boil 
 them about two hours, till the mixture begins 
 to harden, thinning from time to time with the 
 two gallons of cold water which was poured on 
 the alkaline mixture after draining off the four 
 
SOAP 
 
 SODA 
 
 495 
 
 gallons of hot water — add it when there is 
 danger of boiling over ; try the thickness by- 
 cooling a spoonful on a plate. Stir in a hand- 
 ful of salt just before taking from the fire ; wet 
 a tub to. prevent sticking, turn the soap into 
 it and let it stand till solid ; then cut it into 
 bars, and put on a board to dry (it should dry 
 two or three months). This will make about 
 forty pounds of soap, greatly superior to the 
 common bar or yellow soap. 
 
 Myrtle S?ap. — Dissolve two pounds and a 
 quarter of white potash in five quarts of water, 
 then mix it with ten pounds of myrtle wax. 
 Boil the whole over a slow tire till it turns to 
 soap, then add a tea-cup of cold water — let it 
 boil ten minutes longer — at the end of that 
 time turn it into tin moulds or pans, and let 
 them remain a week or ten days to dry, then 
 turn them-out of the moulds. If you wish to 
 have the soap scented, stir into it any essential 
 oil that has an agreeable smell, just before you 
 turn it into the moulds. This kind of soap is 
 excellent for shaving and chapped hands — it is 
 also good for eruptions on the face. It is fit 
 for use three or four weeks after it is made, 
 but it is better in ten or twelve months. 
 
 Soft Soap. — L Place 20 pounds of grease 
 in a barrel, pour upon it a hot lye, made by 
 boiling sixteen pounds of potash, or caustic 
 soda in four gallons of water. Mix well ; let 
 it stand till the grease" is eaten up ; then fill up 
 the barrel with cold soft water. 
 
 II. Heat twenty-six pounds of clean grease \ 
 when melted, mix with it a lye made by dissolv- 
 ing twenty pounds of white potash in ten gal- 
 lons of water. Let the whole stand in the sun, 
 stirring it frequently ; in about a week fill the 
 barrel with weak lye. When more convenient, 
 a lye made by letting water soak through wood 
 ashes {See Lye) may be used. 
 
 White, or Curd Soap. — This is made of 
 soda and tallow, or olive oil, but it is more eco- 
 nomical to buy it ready-made. It improves 
 with keeping. 
 
 Windsor Soap. — To make this celebrated 
 soap nothing more is necessary than to slice 
 the best white soap as thin as possible, and 
 melt it over a .slow fire. Remove it from the 
 fire when melted and when it is just lukewarm, 
 add enough of the oil of caraway to scent it ; 
 if any other fragrant oil is liked better it may 
 be substituted. Turn it into moulds, and set 
 it in a drv place for five or six days. To make 
 brown Windsor, add a little yellow soap to the 
 white, and color with caramel. 
 
 SOAP SAVER. — A perforated tin box used 
 in washing china and glass. It is three inches 
 
 square, with a stiff wire handle. Place the 
 soap in the box, shake it in the hot water to 
 make a suds, then hang it up. to dry. 
 
 SODA. — The alkali used in cookery, under 
 the name of soda, is the crystalized carbonate 
 of soda. That used for washing is sal soda. 
 It was once made by burning sea-weed, but is 
 now by decomposing common salt. It should 
 be bought in moderate quantities and kept in 
 tightly corked jars. 
 
 Bicarbonate of Soda only oocuvs in pow- 
 der. It is but slightly alkaline, and not at all 
 caustic. The preparations are an effervesc- 
 ing solution — medicinal soda-water, and a loz- 
 enge. Ordinary soda-water contains no soda, 
 only carbonic acid,; if it, is desired to have 
 soda in it, the specially prepared soda-water 
 must be used. Bicarbouate of soda is much 
 used as an antacid, and to render other sub- 
 stances alkaline. It sits better on the stomach 
 than bicarbonate of potash. It does not act 
 so much on the kidneys, and is less often given 
 in acute rheumatism. For ordinary antacid 
 purposes, especially to allay heart-burn, it is" 
 more used than the potash salt. The dose is 
 from 5 to 30 grains, but more may be given, 
 though seldom necessary. 
 
 Sulphate of Soda, better known as Glau- 
 ber's salt, is a substance which most undeserv- 
 edly has fallen out of repute. It abounds in 
 certain mineral waters and sea water. When 
 pure it is colorless and transparent. Its taste 
 is exceedingly bitter. It acts as a purgative, 
 producing copious watery motions. It is the 
 most important purgative constituent of many 
 mineral waters. The Carlsbad waters, which 
 have a deservedly high repute in affections 
 of the liver, are chiefly efficacious through the 
 Glauber salts, which they contain. It may be 
 given in doses of 2 drams to half an ounce. 
 It is best mixed with some other purgative. 
 
 Acetate of Soda is only used in the pre- 
 paration of arseniate and phosphate of iron. 
 By itself it can hardly be said to be used, 
 acetate of potash taking its place. 
 
 Sulphite of Soda is. much, more important, 
 not for its soda, but for its sulphurous acid. In 
 making it, sulphurous acid is passed through 
 carbonate of soda to saturation. It exists in 
 prisms which have a slight odor of sulphur- 
 ous acid, readily soluble in water. It is given 
 internally in the same cases as . sulphurous,' es- 
 pecially to arrest vegetable growth in the form 
 of sarcinae, etc. Externally it may be used as 
 a lotion, where the acid would not be desirable. 
 The dose is 20 grains to a dram. 
 
 Hyposulphite of Soda is frequently em- 
 ployed in the same way as the sulphite, but in 
 the pharmacopoeia it is only introduced for 
 analytic purposes. It occurs in crystals read- 
 ily soluble in water. Sometimes it is used as 
 a mouth wash. 
 
 Phosphate, of Soda, or tasteless purging 
 salt, is got by adding to a solution of bone 
 earth in sulphuric acid, carbonate of soda to 
 neutralization, or more. The salt then formed 
 appears in fine large crystals of- a saline taste. 
 In good large doses it purges, and having no 
 disagreeable taste, is very useful for children 
 and delicate persons. It requires to be given 
 
496 
 
 SODA-WATER 
 
 SORE-THROAT 
 
 in doses of half an ounce or so. It is best 
 given in soup or broth, in which it is as nearly 
 as possible tasteless. In smaller doses it acts 
 on the kidneys, but is not much used this way. 
 The dose is 20 or 30 grains. 
 
 Chlorinated Soda owes its efficacy not to 
 the soda it contains but the chlorine. It is a 
 bleaching solution constituted in the same way 
 as bleaching powder, and used for similar pur- 
 poses. It is alkaline in reaction, and is some- 
 times made into a poultice. Internally, it has 
 been given to get rid of foetid sloughs in the 
 alimentary track, but is better used as a gargle, 
 as in ulcerated mouths and sore throats. Ex- 
 ternally it may be used much diluted as a wash 
 to foetid sores. It is not much given internally. 
 The dose is 10 or 20 drops freely diluted. 
 
 Chloride of Sodium, or common salt, is 
 more important as a food than a medicine. If 
 not used ill-health follows, the bowels get dis- 
 ordered, and worms form. In large doses it is 
 emetic, and it may even give rise to dangerous 
 consequences. It is chiefly used as an emetic 
 in cases of poisoning where no other remedy is 
 at hand. Two or three tablespoonfuls may be 
 given well stirred about in lukewarm water, fol- 
 lowed by copious draughts of the same. Warm 
 saltwater baths are frequently useful in chronic 
 rheumatic pains. (See Salt.) 
 
 The Citro-Tartrate Of Soda, is a salt in 
 many respects similar to Rochelle salt, which 
 contains tartaric acid only. It is this substance 
 in the granulated form which is commonly 
 called citrate of magnesia. If well prepared 
 and well kept, it constitutes a good laxative and 
 sits well on the stomach. If not kept in care- 
 fully stoppered bottles, the carbonic acid is 
 gradually given off and it will not effervesce. 
 The dose is about a dram or two drams. (See 
 Rochelle Salt.) 
 
 SODA-WATER. — A well-known effervesc- 
 ing beverage, consisting of water impregnated 
 with carbonic acid gas. In many cases of 
 fever and thirst this is a very pleasant and 
 grateful beverage ; and when mixed with a 
 brandy or wine it forms an exhilarating draught 
 in periods of exhaustion and depression, 
 often being preferable to champagne, as it 
 contains no sugar. A substitute may be made 
 by dissolving, in separate glasses, one-third 
 filled with water, thirty grains of bi-carbonate 
 of soda and twenty grains tartaric acid. Mix. 
 
 SOLANXJM. — A family of climbing vines, 
 the most attractive of which is the Bitter-sweet 
 (celastrus scandens.) ■ In the autumn, when its 
 orange berries are in full color, this is an ex- 
 tremely ornamental vine. It twines so close 
 to the trees that it sometimes chokes out 
 the life of young saplings. It grows wild in 
 great abundance from New England to Arkan- 
 sas, and bears transplanting and cultivating 
 with good effect. 
 
 One member of the family, the solanum jas- 
 minoides, a pretty climber, with dark green 
 foliage, and large clusters of white flowers, is 
 an excellent house-plant and shows to great 
 advantage trained around a window or to cover 
 
 a frame-work. If potted in a soil of rich loam, 
 and placed . where it can get sun and air, it 
 grows very rapidly,, and will bloom all winter. 
 SOLE. — The New York sole is very in- 
 ferior to the European fish of this name. The 
 
 tfMMHKttl 
 
 fish commonly called sole, is properly flounder. 
 It is small and flat, and unusually full of bones. 
 
 Fried Soles. — Clean, wash and wipe the 
 fish quite dry ; lay them in a large dish and 
 salt and dredge them with flour ; and fry in hot 
 lard, drippings or butter, to a light brown. 
 
 SOLUTION. — Salt will dissolve in water, 
 but sand or flint will not ; this illustrates 
 the distinction between soluble and insoluble 
 substances; but every substance is soluble 
 in something; and that something is called its 
 solvent, or menstruum. Thus, limestone will 
 not dissolve in water, but it will in strong acid ; 
 all the metals are insoluble in water, but 
 soluble in some acid : thus oil of vitriol will 
 dissolve copper easily, but lead scarcely at all, 
 except it be heated. Resins are not soluble in 
 water, but are in alcohol. Salt is soluble 
 in cold water as well as in hot ; but water can 
 dissolve only a certain quantity of it, and then 
 the solution is said to be saturated. Hot 
 water dissolves more of some salts than cold, 
 and when the hot water cools, it lets fall all the 
 salt above the quantity that it could hold in 
 solution when cold. On the contrary, water 
 will dissolve sugar without any limit, until it 
 becomes a syrup. 
 
 Solutions are said to be concentrated or in- 
 spissated when some of the water is driven 
 from the solution by evaporation. This pro- 
 cess, with most animal and vegetable matters, 
 is best performed in a water-bath, to prevent 
 burning, as in the case of portable soup. 
 
 SORA. (A* Rail.) 
 
 SORBET. (See Punch, Roman, and 
 Sherbet.) 
 
 SORE EYES. (See Ophthalmia.) 
 
 SORE THROAT.— A common symptom in 
 many diseases. It may come from the follow- 
 ing causes: — I. A common cold; the throat 
 may be slightly relaxed, or it may be inflamed, 
 and quinsy produced. Wrap some warm flan- 
 nel around the throat, inhale steam by putting 
 the mouth over a jug of boiling water, keep in 
 a warm room, so as not to breathe in a cold 
 atmosphere, and drink something warm at bed- 
 time, so as to encourage perspiration. (See 
 Quinsy.) II. Relaxing and damp weather, or 
 living badly and working hard. For this two 
 or three glasses of good wine at dinner, and 
 swabbing the throat with a solution of tannin 
 and glycerine (tannin, 2 drachms ; glycerine and 
 rose water, 2 oz. each), or tincture of steel and 
 glycerine, are serviceable. III. Scarlet fever, 
 when there will also be the usual rash on the 
 
SORGHUM 
 
 second day. (See Scarlet Fever.) IV. It 
 may come on with an attack of diphtheria, in 
 which case there will be an ashy gray mem- 
 brane on the fauces and back part of the mouth, 
 without much swelling. (See Diphtheria.) V. 
 Sore throat now and then comes on in clergy- 
 men, but it is very doubtful if it is caused by 
 speaking too much. It is chiefly found among 
 the younger and more studious clergy, who are 
 otherwise out of health. Cold bathing, out-door 
 exercise, and tonics, with regular living, will 
 generally cure it. VL Sore throat is common in 
 those who have had syphilis, and in them there 
 is no swelling of the part, but generally ulcera- 
 tion of the tonsils. These ulcers have a grey- 
 ish surface, are generally symmetrical, and 
 have a rounded outline; there may be also 
 other symptoms of the disorder, but those who 
 have once had a bad throat are very liable to 
 another slight attack on taking cold. Iodide 
 of potassium and mercury form the best remedy 
 in such cases, and the throat should be brushed 
 over with some astringent solution. 
 
 SORGHUM. — A species of sugar-cane, also 
 called Chinese sugar-cane, which has been 
 much cultivated in some portions of the South 
 during late years. The grain which it produces 
 is used as food in Asia and Africa, but it is 
 cultivated here only for the syrup and sugar 
 obtained from it. Sorghum syrup has a pleas- 
 ant flavor, and will readily take the place of or- 
 dinary syrup or molasses in the principal uses 
 of the latter. Its sweetenirlg flavor is said to 
 oe much greater, while the taste is more delicate. 
 
 SORREL. — This plant, which grows wild m 
 fields and meadows throughout the country, is 
 used largely in French cookery, and to some 
 extent in English, but is seldom used in this 
 country, and almost never cultivated. There 
 are numerous varieties of it, known as the 
 French, English, broad-leaved, blistered-leaf, 
 round-leaved, heart-shaped, or wood sorrel, etc. 
 There is also a species called tuberous rooted 
 wood sorrel or tuberous rooted oxalis, of which 
 the tubers as well as the leaves are edible. 
 Sorrel is used in salads, sauces, soaps, stews, 
 etc., and in France is boiled and served like 
 spinach. It is as well, perhaps, that sorrel is 
 comparatively unknown to our cookery, for 
 such herbs when used at all are used much 
 more liberally by American cooks than by any 
 others, and one of the component parts of the 
 acid which gives to sorrel its extremely acid 
 flavor is oxalic acid, which is a deadly poison. 
 
 SCHJFn.fi.— The extreme lightness and deli- 
 cacy of a well-made souffli render it generally 
 a favorite dish; "It may be varied greatly in its 
 composition, but in all cases it must be served 
 the instant it is taken from the oven. A com- 
 mon souflid-pan costs but little, but those of 
 silver or plated-ware, such as are represented 
 in the engraving, are of course expensive ; the 
 paste in which the souffle" is baked is placed 
 within the more ornamental dish when it 
 is taken from the oven, and thus sent to 
 _table. A plain, round cake-mould, with a strip 
 of letter-paper six inches high, placed inside 
 32 
 
 SOUFFLE 
 
 497 
 
 the rim, will answer very well. The following 
 receipt will serve as a guide for making 
 
 Souffli Pans. 
 
 Souffle's: the process is always the same 
 whether the principal ingredient be whole rice 
 boiled very tender in milk and passed through, 
 a sieve, bread-crumbs soaked as for a pudding' 
 and worked through a sieve also, arrow-root, 
 corn-starch, potato-flour, or anything else of 
 which light puddings in general are made. 
 
 Take from a pint and a half of new milk or 
 of cream enough to mix four ounces «f rice- 
 flour to a perfectly, smooth batter ; put the re- 
 mainder into a clean well-tinned sauce-pan or 
 stew-pan, and when it boils stir the rice briskly 
 to it ; Jet it simmer, stirring it constantly, for 
 ten minutes, or until it is very thick ; then mix 
 well with it two ounces of butter, one and a half 
 ounces of sugar, and the grated rind of a lemon 
 (or let the sugar which is used for it be well 
 rubbed on the lemon before it is crushed to 
 powder) ; in two or three minutes take it from 
 the fire, and beat quickly to it by degrees the 
 yolks of six eggs ; whip the whites to a very 
 stiff froth, and when the pan is buttered and 
 all else quite ready for the oven, stir them 
 gentiy to the other ingredients ; pour the mix- 
 ture immediately into the pan, and put it in a 
 moderate oven, of which keep the door closed 
 for a quarter of an hour at least. When the 
 souffli has risen very high, is of a fine color, 
 and quite done in the centre, as it will be in from 
 a half to three quarters of an hour, send it in- 
 stantly to table. 
 
 The souffli may be flavored with vanilla, 
 orange-flowers, or anything else that is liked. 
 Chocolate and coffee also may be used for it 
 with soaked bread : a very strong infusion of 
 the last, and an ounce or two of the other, 
 melted with a little water, are to be added to 
 the milk and bread. Generally soufflis are 
 served under the name of the article used to 
 flavor them, as souffli au cafi (souffli flavored • 
 with coffee.) 
 
 A souffli is commonly served in a dinner of 
 ceremony as a remove of the second-course 
 roast ; but a good plan is to have it quickly hand- 
 ed round instead of being placed upon the table. 
 
 SOUP. — The art of preparing good, whole- 
 some.^ palatable soup, which occupies so im- 
 portant a place in French cookery, has been 
 very much neglected in this country ; yet it 
 presents no difficulties which a little practice and 
 
498 
 
 SOUP 
 
 the most ordinary care will not readily overcome, 
 while if the art were more generally cultivated- 
 there would be a certain gain to both pocket and 
 health. For a well-made soup is not only one 
 of the most wholesome forms in which food can 
 be taken, but it is also one of the most econo- 
 mical. Even a very rich soup is less expensive 
 than almost any other dish ; and from the varied 
 produce of a well-stocked kitchen-garden, or 
 from the abundance of vegetables in American 
 markets, it may be made excellent at a very 
 trifling .cost; and where fish is fresh and 
 abundant it may be cheaply supplied nearly 
 equal in quality to that for which a full propor- 
 
 tion of meat is commonly used. No branch 
 of cookery is more worthy of the attention of 
 American housewives. 
 
 Directions to the Cook. — In whatever vessel 
 soup is boiled, see that it is perfectly clean, and 
 let the inside of the cover and the rim be equal- 
 ly so. Wash the meat and prepare the vege- 
 tables with great nicety before they are laid into 
 it; and be careful to keep it always closely shut 
 when it is on the fire. Never, on any account, 
 set the soup by in it, but strain it off at once into 
 a clean pan, and fill the stock-pot immediately 
 with water ; pursue the same plan with all stew- 
 pans and sauce-gans directly they are emptied. 
 
 The Soup Digester shown in the cut is a 
 great improvement over the ordinary pot or 
 kettle for making soup. Its construction is 
 such that the water Within may be raised to a 
 
 Soup Digester. 
 
 much higher temperature than 212 , without 
 the heat escaping into space : and the cooking 
 is thus accomplished more effectually, and in a 
 shorter time. An automatic arrangement pro- 
 vides for the escape of steam when a certain 
 pressure is reached, thereby removing all 
 danger from explosion. A "soup digester" 
 should be found in every kitchen. 
 
 Skim the soup thoroughly when it first begins 
 to boil, or it will not be easy afterwards to 
 render it clear; throw in some salt, which will 
 assist to bring the scum to the surface, and 
 
 when it has all been taken off, add the herbs 
 and vegetables ; for if not long stewed in the 
 soup, their flavor' will prevail too strongly. • 
 Remember that the trimmings, and the bones 
 of fresh meat, the necks of poultry, the liquor 
 in which a joint has been boiled, and the shank- 
 bones of mutton, are all excellent additions to 
 the stock-pot, and should be carefully! reserved 
 for it. The remains of roast poultry and game 
 also will improve both the color and the flavor 
 of broth or soup. {See STOCK.) 
 
 Let the soup be very slowly heated, and after 
 it has been well skimmed, and has boiled for a 
 few minutes, draw it to the side of the stove 
 and keep it simmering softly, but without ceas- 
 ing, until it is done ; for on this as will hereaf- 
 ter be shown, its excellence principally depends. 
 
 Pour boiling water, in small quantities' at 
 first, to the meat and vegetables of which the 
 soup is to be made when they have been fried 
 or browned; but otherwise, always add cold 
 water to the meat. 
 
 Unless precise orders to the contrary have 
 been given, onions, eschalots, and garlic should 
 be used for seasoning with great moderation ; 
 for not only are they very offensive to many 
 eaters, but to persons of delicate habit their 
 effects are sometimes extremely prejudicial; 
 and it is only in coarse cookery that their flavor 
 is allowed ever strongly to prevail. 
 
 A small portion of sugar, about an ounce to 
 the gallon, will very much improve the flavor cf 
 
SOUP 
 
 499 
 
 gravy-stock, and of all rich brown soups ; it 
 may be added also to some others with advan- 
 tage ; and for this directions will be given in 
 the proper places. 
 
 Two ounces of salt may be allowed for each 
 gallon of soup or broth, in which large quan- 
 tities of ^vegetables are stewed ; but an ounce 
 and a half will be sufficient for such as contain 
 few or none ; it is always easy to add more if 
 needful, but oversalting in the first instance is 
 a fault for which there is no remedy but that of 
 increasing the proportions of all the other ingre- 
 dients, and stewing the whole afresh, which is 
 troublesome and for which there may not be time. 
 
 As no particle of fat should be seen floating 
 in soup when it is sent to table, it is desirable 
 that the stock should be made the day before it is 
 wanted, that it may be quite cold ; when the fat 
 may be entirely scraped off without difficulty. 
 
 Spices should be put in whole into soups ; 
 allspice is one of the best, but beware of using 
 it too freely. Seville orange-juice has a finer 
 and milder acid than lemon-juice ; but both 
 should be used with caution. Sweet herbs, for 
 soups or broths, consist of knotted marjoram, 
 thyme, and parsley, a sprig of each tied together. 
 The older and drier onions are, the stronger 
 their flavor; in dry seasons, also, they are very 
 strong; the quantity should be proportioned 
 accordingly. Although celery may be generally 
 obtained for soup throughout the year, it may 
 be useful to know that a drachm ai dried celery 
 seed will enrich half a gallon of soup as much 
 as will two heads of celery. Mushrooms are 
 much used, and when they cannot be obtained 
 fresh, mushroom catsup will answer the purpose ; 
 but it should be used very sparingly, as 
 nothing is more difficult to remove than the 
 over-flavoring of catsup. A good proportion of 
 ■wine is a gill to three pints of soup ; this is as 
 much as can be used without the vinous flavor, 
 predominating, which is never the case in well- 
 made soups. Wine should be added late in the 
 making, as it evaporates very quickly in boiling. 
 
 When Cayenne pepper is not mixed with the 
 thickening, grind it down with the back of a 
 spoon and stir a little liquid to it before it is 
 thrown into the stew-pan, as it is apt to remain in 
 lumps, and so occasion great irritation of the 
 throat when swallowed. 
 
 For thickening soups, arrow-root is best for 
 white soups, and rice-flour for all others. It 
 should be passed through a lawn sieve, blended 
 thoroughly with the salt, spices, catsup or wine 
 used in flavoring; sufficient liquid should be 
 added to it very gradually to render it of the 
 consistency of batter, and it should also be per- 
 fectly smooth — to keep it so it should be moist- 
 ened sparingly at first, and beaten with the 
 back of a spoon until every lump has disap- 
 peared. The soup should boil quickly as the 
 thickening is stirred into it, and be simmered 
 for ten minutes afterwards. From an ounce 
 and a half to two ounces of rice-flour will 
 thicken a quart of soup. 
 
 Serve all soups as hot as possible. 
 
 Apple Soup. — Clear the fat -from five pints 
 
 of goou mutton Droth, bouillon, or shin of beef 
 stock, and strain it through a fine sieve ; put it 
 on the fire, and when it boils, add a pound and 
 a half of good cooking apples, and stew them 
 down in it: to a smooth pulp; press the. whole 
 through a strainer, add a small teacupful of 
 powdered sugar and plenty of pepper ; simmer 
 the soup for a couple ot minutes, skim, and 
 serve it very hot, accompanied by a dish of 
 boiled rice. 
 Artichoke Soup. (See Palestine Soup.) 
 Asparagus Soup. — Cut three pounds of veal 
 and half a pound of salt pork into small pieces, 
 pour a gallon of water to it, and boil an hour ; 
 then add the stalks of three bunches of aspar- 
 agus cut into bits an inch long; boil two hours 
 longer and strain, pressing the pulp of the as- 
 paragus very hard to extract the green color- 
 ing ; return the liquor to the pot, add the heads 
 of the asparagus, and boil briskly twenty 
 minutes ; then season with pepper. Lav, small 
 squares of toast in the bottom of the tureen, 
 pour the soup over them, and serve at once. 
 
 Bean Soup. — Any kind of dried beans will 
 answer for this purpose. Soak a quart of them 
 over night in lukewarm water ; next morning 
 put them on to boil with a gallon of cold water 
 and a couple, of pounds of salt pork; cover the 
 pot, and boil slowly for three hours ; then add 
 a head of celery shred fine, and season well 
 with pepper ; simmer half an hour longer, strain, 
 and serve hot. Send round slices of lemon 
 with it.. 
 
 Beef Soup. — L For very choice beef soup see 
 Bouillon and Julienne (below). A very good 
 beef soup may be made as follows : — Shred a 
 head of celery and one quarter of a head of 
 white cabbage very fine ; cut two turnips, three 
 carrots, and two onions into quite small pieces ; 
 put all together into a soup-pot, with half a 
 gallon of cold water, and boil it two hours; then 
 add two quarts of good beef-stock and boil an 
 hour longer ; mix three tablespoonfuls of flour 
 with half a pint of water, adding a little salt and 
 pepper, and half an hour before serving stir it 
 into the soup; put two tablespoonfuls of Indian 
 soy /into the tureen first; pour in the soup, stir 
 it up from the bottom, and serve. 
 
 Soup made as above may be served as clear 
 beef soup by laying some squares of toast in the 
 bottom of the tureen, and straining the soup 
 over them through a sieve. 
 
 Very good beef soup may be made of beef- 
 bones, scraps of beef-steak, etc., by cracking 
 the bones well, and boiling them slowly tilj 
 good stock is made ; then add any kind of 
 vegetables, season with pepper and salt, and 
 either thicken with' flour (rice-flour is best) or 
 serve clear. 
 
 II. (Brown). — Put a piece of the round of 
 beef, weighing about six pounds, into a pot with 
 four or five quarts of cold water ; add salt and 
 pepper and a dozen cloves, and boil three hours ; 
 then cut three carrots and two turnips into 
 dice,, and mince fine two onions and a head of 
 celery ; add all these to the beef, with two 
 slices of bread toasted brown; boil two hours 
 
500 
 
 SOUP 
 
 longer, take out the meat, add a little soy, and 
 serve hot. 
 
 The meat may be stewed next day with veg- 
 etables. 
 . Bouillabaisse.- — This soup or stew is ex- 
 tremely popular throughout France, but is made 
 in greatest perfection at Marseilles. The basis 
 of it is fish, and the more kinds of fish there 
 are in it the better; it must never contain less 
 than two kinds. There are a hundred different 
 ways of making it, and the following is easy and 
 simple compared with some of them i^-Put a 
 gill of sweet-oil in a tin saucepan and set it 
 over a quick fire, and when it is hot add two 
 onions and two cloves of garlic sliced ; stir so 
 as to partly fry them, and then remove from 
 the fire. Now put into the pan about three 
 rjounds of fish cut 'into pieces about two inches 
 long, — halibut, haddock, turbot, whitefish, or 
 any similar fish will do, — adding also a dozen 
 imuscles dropped into boiling water and taken 
 from the shell ; season with a gill of white wine, 
 a bay-leaf, two cloves, two slices of lemon, the 
 juice of a tomato, salt, pepper, and a pinch of 
 saffron ; cover the whole with cold water, and 
 set the pah back on the fire, which should be 
 brisk; let it boil half an hour, then add a tea- 
 Spoonful of chopped parsley, and boil ten 
 minutes' longer. The usual way of serving is 
 to put some slices of bread or toast in the bot- 
 tom of a deep dish and turn the soup over it ; 
 but a nicer way is to take out the fish and-serve 
 it on a separate dish, pouring the sauce only 
 over the bread. In the latter case, serve a 
 slice of bread and a piece of fish covered with 
 the sauce to each person. The garlic and saf- 
 fron may be omitted if not liked. 
 
 Bouillon. — This soup, or broth as we should 
 perhaps designate it, is made once or twice in 
 the week, in every family of respectability in 
 France,; and by the poorer classes as often as 
 their means will enable them to substitute it 
 for ithe vegetable or maigre soups, on which 
 they are more commonly obliged to subsist. It 
 is served usually on the first day with slices of 
 untoasted bread soaked in it ; on the second, 
 it is generally varied with vermicelli, rice, or 
 the like. The ingredients are, of course, often 
 otherwise proportioned than as we have given 
 them, and more or less meat is allowed accord- 
 
 Bouillon Bowl. 
 
 ing to the taste or circumstances of the persons 
 for whom the bouillon is prepared ; "but the 
 process of making it is always the same, and is 
 thus described (rather, learnedly) by one of the 
 most skilful cooks in Europe : " The stock-pot 
 'of the French artisan," says Monsieur Careme, 
 
 " supplies his principal nourishment ; and it is 
 thus managed by his wife, who, without the 
 slightest knowledge of chemistry, conducts the 
 process in a truly scientific manner. She first 
 lays the meat into an earthen stock-potj and 
 pours cold water to it in the proportion of about 
 two quarts to three pounds of the beef ; she 
 then places it by the side of the fire, where it 
 slowly becomes hot ; and as it does so, the heat 
 enlarges the fibre of the meat, dissolves the 
 gelatinous substances which it contains, allows 
 the albumen (or the muscular part which pro- 
 duces the scum) to disengage itself, and rise to 
 the surface; and the ozmazome {which is the 
 most savory part of the meat ) to be diffused 
 through the broth. Thus, from the simple cir- 
 cumstance of boiling it in the gentlest manner, 
 a relishing and nutritious soup will be obtained, 
 and a dish of tender and palatable meat ; but if 
 the pot be placed and kept over a quick fire, 
 the albumen will coagulate, harden the meat, 
 prevent the water from penetrating it, and the 
 osmazome from disengaging itself; the result 
 will be a broth without flavour or goodness, and 
 a tough', dry bit of meat." 
 
 It must be observed in addition, that as the 
 meat of which the bouillon is made, is almost 
 invariably sent to table, a part of the rump, or 
 the leg-of-mutton piece of beef, should be select 
 ed for it; and the simmering should be con- 
 tinued only until this is perfectly tender. When 
 the object is simply to make good, pure-flavor- 
 ed, beef broth, part of the shin or'. leg, with a 
 pound or two of the neck, will best answer the 
 purpose. When the bouilli (that is to say, the 
 beef which is boiled in the soup), is to be serv- 
 ed, bind it into a good shape, add to it a calf's 
 foot if easily procurable, as this much improves 
 the quality of the bouillon ; pour cold water to 
 it in the proportion mentioned above, and pro- 
 ceed, as Monsieur CarSme directs, to heat the 
 soup slowly by the side of the fir^; remove 
 carefully the head of scum which will gather 
 on the surface before the boiling commences, 
 and continue the skimming at intervals for 
 about twenty minutes longer, pouring in once 
 or twice a little cold water. Next, add salt in 
 the proportion of two ounces to the gallon ; this 
 will cause a little more scum to rise ; clear it 
 quite off and throw in three or four turnips, as 
 many carrots, half a head of celery, four or five 
 young leeks, an onion stuck with six or eight 
 cloves, a large half tea-spoonful of peppercorns, 
 and a bunch of savory herbs. Let the whole 
 stew very softly without ceasing, from four 
 hours and a half to six hours, according to the 
 quantity : the beef in that time will be extreme- 
 ly tender but not overdone, and is excellent eat- 
 ing. It should be served with a couple of cab- 
 bages, which have been first boiled in the usual 
 way, then pressed very dry, and stewed for ten' 
 minutes in a little of the broth, and seasoned 
 with pepper and salt. The other vegetables 
 from the bouillon may be laid round it or not 
 at choice. The soup if served on the same 
 day must be strained, well cleared from fat, and 
 sent to table with fried or toasted bread ;. or 
 
SOUP 
 
 501 
 
 slices df untoasted bread may be laid in. the 
 bottom of the tureen, and the soup poured over 
 them. 
 
 Calf's-head Soup. (See M0CK.-TUti.TLE 
 Soup.) 
 
 Carrot Soup. — Boil some highly colored 
 carrots in some slightly-salted water till they 
 are quite tender ; then mash them to a smooth 
 paste, and mix with them boiling gravy-soup or 
 strong beef-broth (see Bouillon), in the propor- 
 tion of two quarts to a pound and a half of the 
 mashed carrots ; pass the whole through a 
 strainer, season it with salt and cayenne, heat 
 it in a clean stew-pan, and serve it very hot. 
 
 A finer carrot soup may be made by cutting 
 the carrots into quarter-inch slices, stewing two 
 pounds of these in three ounces of butter for 
 an hour (without browning), and then adding 
 four pints and a half of brown gravy soup ; 
 simmer gently an hour longer, press the whole 
 through a sieve or strainer, season with salt and 
 cayenne, ■ boil five minutes, taking off all the 
 scum, and serve as hot as possible. 
 
 Chestnut Soup. — Strip the outer rind from 
 some fine, sound Spanish chestnuts, throw 
 them into a large pan of warm water, and as 
 soon as it becomes too hot for the fingers to 
 remain in it, take it from the fire, lift out the 
 chestnuts, peel them quickly and throw them 
 into cold water as they are done ; wipe and 
 weigh them ; take three-quarters of a pound- 
 for each quart of soup, cover them with good 
 stock, and stew them gently for upwards of 
 three-quarters of an hour, or until they break 
 when touched with a fork; drain and pound 
 them smoothly, or bruise them to a mash with 
 a strong spoon, and rub them through a fine 
 sieve reversed ; mix with them by slow degrees 
 the proper quantity of stock; add sufficient 
 mice, cayenne and salt to season the soup, and 
 stir it often until it boils. Three-quarters of a 
 pint of rich cream, or even less, will greatly 
 improve it. The stock in which the chestnuts 
 are boiled can be used for the soup when its 
 sweetness is not objected to ; or it may in part 
 be added to it. 
 
 Chicken Soup. — A, full-grown fowl is best 
 for making soup. Cut it into pieces as for fry- 
 ing, and put these -with half a pound of ham 
 into a pot ; just cover with cold water, and stew 
 gently for an hour, or until the breast will cut 
 easily ; take out the breast, leaving the remain- 
 der of the meat in the pot, add about three 
 quarts of boiling water, and let it stew slowly. 
 Now chop the white meat of the breast very 
 fine, and add it to the yolks of four hard-boiled 
 eggs which have been previously rubbed to a 
 smooth paste with a few spoonfuls of the soup ; 
 add also about a tea'cupful of fine bread-crumbs, 
 and roll the mixture into small balls. When 
 the soup has boiled till the meat will drop easily 
 from the bones, strain the soup away from the 
 meat and bones, season with salt, white pepper, 
 and chopped parsley, and return to the fire ; 
 drop in the meat-balls, boil ten minutes, and 
 then add by degrees a pint of milk thickened 
 with flour ; boil up once and serve. 
 
 The meat-balls may be omitted, and all the 
 meat boiled till reduced to shreds, but the soup 
 will not be so nice. 
 
 Coooanut Soup. — Pare the dark rind from 
 a fresh cocoanut ; grate the meat fine ; put five 
 ounces to five pints of veal stock, gravy soup, 
 or bqef-broth, and simmer it gently for an hour; 
 then strain off the soup, pressing the cocoanut 
 hard; thicken with five ounces of rice-flour, 
 a little salt and pepper, and half a teaspoon- 
 ful ot ground mace mixed with a quarter of 
 a pint of cream; boil ten minutes, and serve 
 hot. 
 
 When cream is not at hand a half pint of the 
 stock will do to mix the thickening, etc., in. 
 
 Comsomme. — See Consomme. 
 
 Cucumber Soup. — Pare, split, and empty 
 from eight to twenty fine, well grown, but not 
 old cucumbers, — those which have the fewest 
 seeds are bestfor the purpose ; throw a little 
 salt over them, and leave them for an hour to 
 drain, then put them with the white part only 
 of a couple of mild onions into a deep stew-pan 
 or clean sauce-pan, cover them nearly half an 
 inch with pale, but good veal stock, and stew 
 them gently until they are perfectly tender, 
 which will be in from three-quarters of an hour 
 to an hour and a quarter ; work the whole 
 through a hair sieve, and add to it as much 
 more stock as may be needed to make the 
 quantity of soup required for table ; and as the 
 cucumbers, from their watery nature, will 
 thicken it but little, stir to it when it boils, as 
 much arrow-root, or rice-flour, as will bring it 
 to a good consistence ; add from half to a 
 whole pint of boiling cream, and serve the soup 
 immediately. Salt and cayenne sufficient to 
 season it, should be thrown over the cucum- 
 bers while they are stewing. The yolks of six 
 or eight eggs, mixed with a dessertspoonful of 
 chili vinegar, may be used for this soup instead 
 of cream ; three dessertpoonfuls of minced 
 parsley may then be strewed into it a couple of 
 minutes before they are added ; it must not, of 
 course, be allowed to boil after they are stirred 
 in. 
 
 Eel Soup. — Skin and clean three pounds of 
 eels and cut them into pieces about two inches 
 long ; put them into a pot, with half a pound of 
 salt pork chopped fine, and pour to them two 
 quarts of cold water: season with chopped 
 sweet herbs, and a head of celery chopped fine 
 (a small bag of celery seed may be used when 
 celery is not in season) ; boil an hour, or until 
 the fish and pork are in shreds ; and then 
 strain ; return the soup to the pot, add a pint of 
 hot milk, two well-beaten eggs, and a level 
 tablespbonful of butter-; boil up once, and serve 
 with dice of toasted bread on the top. This is 
 a rich and savory soup. 
 
 Fish Soup. — An infinite variety of excellent 
 soups may be made of fish, which should be 
 stewed down for them in precisely the same 
 manner as meat, and with the same addition of 
 vegetables and herbs. When the skin is coarse 
 or rank it should be carefully stripped off be- 
 fore the fish is used, and any oily particles 
 
502 
 
 SOUP 
 
 which may float on the surface should be en- 
 tirely removed from it. Most fish soups are 
 improved by adding a little anchovy or any 
 other store ^j^-sauce ; prawns and shrimps are 
 also generally considered an improvement. 
 
 For very savory soups, fry the fish and vege- 
 tables, lay them into the soup-pot, and add 
 boiling instead of cold water. 
 
 Giblet Soup. — Take the giblets, feet, neck, 
 and wings of two fowls, and put them into a 
 pot with a pound and a half of veal and a slice 
 of lean ham ; pour to them three quarts of cold 
 water, and boil gently till the meat is very soft; 
 then strain off- the liquor, and When cold, scrape 
 off the fat, cut the giblets and meat into half- 
 inch dice ; make a thickening with a table- 
 spoonful of flour and a tablespoonful of butter 
 mixed with a little of the soup; 'add' all these 
 to the soup, with some sweet herbs tied in a 
 bag, and a little salt ; boil half an hour, and 
 serve. 
 
 Gravy Soup. — I. Cut two pounds of beef 
 from the neck into dice and fry until brown. 
 Break small two or three pounds of bones and 
 lightly fry them ; bones from which streaked 
 bacon has been cut make an excellent addition, 
 but too many must not be used lest the soup 
 be salt. Slice and fry brown a pound of onions, 
 put them with the meat and bones and "three 
 quarts of cold water into the soup-pot, let it 
 boil up, and having skimmed, add two large 
 turnips, a carrot cut in slices, a small bundle of 
 sweet herbs, and "half a dozen peppercorns. 
 Boil gently for four or five hours, and about one 
 hour before it is finished add a few bits of celery 
 or celery-seed tied in muslin. When done, strain 
 the soup, and let it get cold in order to remove 
 all the fat ; then put on the fire again, and when 
 it boils stir into it a tablespoonful of rice-flour 
 mixed in four tablespoonfuls 'of cold water; 
 season to taste and serve. Small force-meat 
 balls are an improvement to this soup. 
 
 n. The shin or leg of beef, if not large or 
 coarse, will answer for this soup, and afford at 
 the same time a highly economical dish of 
 boiled meat, which will be found very tender, 
 and very palatable also, if it be served with a 
 sauce of some piquancy. From about ten 
 pounds of the meat let the butcher cut evenly 
 off five or six from the thick fleshy part, and 
 again divide the knuckle, that the whole may lie 
 compactly in the vessel in which it is to be 
 gtewed ; pour in three quarts of cold water, and 
 when it has been brought slowly to boil, and 
 been well skimmed, as directed for bouillon, 
 throw in an ounce and a half of salt, half a tea- 
 spoonful of peppercorns, eight cloves, two 
 blades of mace, a faggot of savory herbs, a' 
 couple of small carrots, and the heart of a root 
 of celery ; to these add a mild onion' or not, at 
 choice. When the whole has stewed very 
 gently for four hours, probe the larger bit of 
 beef, and if quite tender, lift it out for table ; 
 let the soup be simmered from two to three 
 hours longer, and then strain it through a fine 
 sieve, into a clean pan. When it is perfectly 
 Cold, clear off every particle of fat; heat a 
 
 couple of quarts, stir in, when it boils, half an 
 ounce of sugar, a small tablespoonful of good 
 soy, and twice as much clear and fine mushroom 
 or other catsup. If carefully made, the soup 
 will be perfectly transparent and of good color 
 and flavor. A thick slice of lean ham will im- 
 prove it, and a pound or so of the neck of beef 
 with an additional pint of water, will likewise 
 enrich its quality. A small quantity of good 
 broth may be made of the fragments of the 
 whole boiled down with a few fresh vegetables. 
 
 Caper sauce, or hot horse-radish saiice, or 
 any other sharp sauce, may be served with the 
 portion of the meat which is sent to table. 
 
 Gumbo or Okra Soup. — Put two quarts of 
 okras sliced thin into a pot 'with two pounds of 
 beef and half a pound of ham cut into small 
 pieces ; pour in just enough cold Water to cover 
 them, and stew gently for an hour ; then add a 
 quart of sliced tomatoes, and two quarts of 
 boiling water; boil three-quarters of an hour 
 longer, skimming often. When the meat and 
 vegetables have boiled to pieces, add four 
 tablespoonfuls of butter, a pinch of cayenne 
 pepper, and a little salt, if the ham has not 
 made it salt enough ; strain and serve hot. A 
 little vermicelli may be added to this soup after 
 it is strained. 
 
 Gumbo. — n. (Chicken). — Cut a good sized 
 fowl as for a fricasee, season with salt and pep 7 
 per, dredge with flour, put it in the soup kettle 
 with two ounces of butter, one of lard and twc 
 of onion, chopped fine ; fry until quite brown 
 then add four quarts of hot water, cover and 
 let it simmer for two hours ; add a handful of 
 tender, chopped okra and let it simmer half an 
 hour longer; add a pinch of cayenne with 
 twenty or thirty oysters ; when these are well 
 puffed, remove the kettle from the fire, sprinkle 
 half a teaspoonful of filet powder over the 
 soup, beating it in quickly, then serve at once. 
 For filet powder, gather sassafras leaves in 
 August ; dry them in the shade, powder them, 
 sift and bottle. It is for sale in the New Or-. 
 leans market and probably in other southern 
 cities. Prof. Dimitry says; "Never attempt to 
 add the sassafras while the vessel is on the fire. 
 The result would be to precipitate the powder, 
 and literately send your gumbo to pot." 
 
 Hare Soup.— Half roast a hare, and having 
 cut away the meat in long slices from the back- 
 bone, put it aside to make an entrde. Fry four 
 onions, a carrot and turnip, a little celery, some 
 bacon bones or a slice of lean ham, and having 
 cut the body of the hare up into small pieces, 
 put all on to boil in two quarts of good stock. 
 When you have skimmed the pot, cover close 
 and allow it to boil gently for three hours, then 
 strain it, take off every particle of fat, and hav- 
 ing allowed it to boil up, thicken it with a des- 
 sertspoonful of corn-flour. Stir in two lumps 
 of sugar, a glass of port wine, and season if ne- 
 cessary. 
 
 Hasty Soup. — Mince together a pound of 
 lean beef, mutton, or veal, a small carrot, a small 
 turnip, half an ounce of celery, the white part 
 of a medium sized leek or a very small onion ; 
 
SOUP 
 
 503 
 
 and put them into a deep sauce-pan with three 
 pinis of cold water ; when the soup boils, take 
 off the scum, and add a little salt and pepper. 
 In half an hour it will ba ready to serve with or 
 without straining ; it may be flavored with cay- 
 enne, catsup, or anything else that is preferred. 
 
 Jenny kind's Soup. — This receipt does not 
 merely bear the name of " Mademoiselle Lind," 
 but is in reality that of. the soup which was 
 constantly served to her, as it was prepared by 
 her own cook. 
 
 Wash a quarter of a pound of the best pearl 
 sago until the water poured from it is clear ; 
 then stew it quite tender and very thick in 
 w iter or thick broth (it will require nearly or 
 quite a quart of liquid, which should be poured 
 to it cold, and heated slowly) : then mix gradu- 
 ally with it a pint of good boiling cream, and 
 the yolks of four fresh eggs, and mingle the 
 whole carefully with two quarts of strong veal 
 or beef stock, which should always be kept 
 ready boiling. Send the soup immediately to 
 table. 
 
 Julienne Soup. — Wash and scrape a large 
 carrot, cut away all the yellow parts from the 
 middle, and slice the red outside an inch in 
 length, and the eighth of an inch Jh.ick ; talae 
 an equal quantity of turnip, and three small 
 onions, cut in a similar manner ; put them in a 
 stew-pan with- two ounces of butter and a pinch 
 of pounded sugar, stir over the fire until a nice 
 brown color, then add a quart of clear, well- 
 flavored stock, and let all simmer together gently 
 for three hours ; when done skimthe fat off very 
 carefully, and ten minutes before serving add a 
 cabbage lettuce cut in shreds and blanched for 
 a minute in boiling water; simmer for five 
 minutes and the soup will be ready. Any clear 
 soup may be converted into Julienne by adding 
 prepared vegetables as above. 
 
 Lobster Soup. — Boil a shin of veal for three 
 or four hours in a gallon of water, with two 
 carrots, two onions, salt, and mace. At the 
 time of putting the veal on the fire break up a 
 large lobster and take the meat out of the shell ; 
 break up the shell and put it into a sauce-pan, 
 with water enough to cover it, and let it simmer 
 while the soup is boiling. Strain the soup from 
 the meat and vegetables, and the liquor from 
 the lobster-shell, and put them together into 
 the soup-pot ; cut the lobster-maat up very fine 
 add it to the soup, and boil two hours longer. 
 If there was a row of coral (spawn) in the lob- 
 ster, grate it; and add it with the minced meat. 
 When nearly done,add a quarter of a pound of 
 butter mixed with two tablespoonfuls of flour, a 
 teacupful of white wine and a tablespoonful of 
 vinegar, or the juice of a lemon ; boil ten min- 
 utes, and serve hot. 
 
 Micoaroni Soup. — Throw four ounces of 
 maccaroni (the best Italian) into a pan of fast- 
 boiling water, with about an ounce of butter, 
 and a small onion stuck with three or four 
 cloves ; when it has swelled to its full size jind 
 become tender, drain it well, cut it into half- 
 inch lengths, and drop it into two quarts of 
 clear gravy soup ; let it simmer f»r five or ten 
 
 minutes, when it will be ready for the table. 
 Observe that the macaroni should be boiled 
 quite tender ; but it must not , be allowed to ' 
 burst nor to become pulpy. Serve grated Par- 
 mesan cheese with it, 
 
 Mock-turtle Soup.-To make a singje tureen 
 of this excellent English soup in the most econ- 
 omical manner, stew gently down in r. gallon of 
 water four pounds of the fleshy part of a shin 
 or neck of beef with two or three carrots, one 
 onion, a small head of celery, a bunch of savory 
 herbs, a blade of mace, a half-teaspoonful of 
 peppercorns, and an ounce of salt. When the 
 meat is quite in fragments, strain off the broth, 
 and pour it when cbtd'upbh three pounds of the 
 knuckle or of the neck of veal ; simmer this until 
 the flesh has quite fallen from the bones, but 
 be careful to stew it gently or the quantity of 
 stock will be so much reduced as to be insuf- 
 ficent for the soup. 
 
 ■ Next, take the half of a fine calf's head with 
 the skin on, remove the brains, and then bone 
 it entirely, or let the butcher do this. Strain 
 the soup through a hair-sieve into a clean pan, 
 and let it drain closely from the meat. When 
 it is cold, clear off all the fat from it ; roll the 
 head lightly round, leaving the tongue inside, 
 or taking it out, as is most convenient, secure 
 it with tape or twine, pour the soup over, and 
 bring it gently to a boil upon a moderate fire; 
 keep it well skimmed, and simmer it from an 
 hour to an hour and a quarter ; then lift the 
 head into a deep pan, or ture 3n, add the soup 
 to it, and let it remain in uiitil nearly cold, as 
 this will prevent the 3dgcs from becoming dark. 
 Cut into quarter-inch slices, and then divide 
 into dice, from six to eight ounces of the lcr.n 01 
 raw ham; free it perfectly from fat, rind, and the 
 smoked edges; peel and slice -our moderate- 
 sized eschalots, or if these should not be ai 
 hand, one mild onion. Dissolve m a well-tinned' 
 stew-pan or thick iron sauce-pan which holds a 
 gallon or more, four ounces of butter ; put in 
 the ham and eschalots, or onion, with half a 
 dozen cloves, two middling-sized blades of mace, 
 a half-teaspoonful of peppercorns, three or four 
 very small sprigs of thyme, ^hree tcaspoonfuls 
 of mixed parsley, one of lemon thyme and 
 winter savory mixed, and when the flavor is 
 liked, the very thin rind of half a, lemon. Stew 
 these as gently as possible for nearly or quite 
 an hour, and keep the pan frequently shaken; 
 then put into a dredging box two ounces of fine 
 dry flour, and sprinkle it to them by degrees ; mix 
 the whole well together, and after a few minutes 
 more of gentle simmering, add very gradually 
 five full pints of the stock taken free of fat and 
 sediment, and made boiling before it is poured 
 in ; shake the pan strongly round as the first 
 portions of it are added, and continue to do so 
 until it contains from twq to three pints, when 
 the remainder may be poured in at once, and 
 the pan placed by the side of the fire that it 
 may boil in the gentlest manner for an hour. 
 At the end of that time turn the whole into a 
 hair-sieve placed over a large pan, and if the 
 liquid should not run through freely, knock the 
 
504 
 
 SOUP 
 
 sides of the sieve, but do not force it through 
 with a spoon, as that would spoil the appearahce 
 of the stock. 
 
 The head in the meanwhile should have been 
 cut up, ready to add to it. For the finest kind 
 of mock turtle, only the skin, with ihe fat that 
 adheres to it, should be used ; and this, with the 
 tongue, should be cut down into one inch 
 squares, or, if . preferred, into strips of an inch 
 wide. For ordinary occasions, the lean part of 
 the flesh maybe added also, but as it is always 
 sooner done than the skin, it is better to add it 
 to the soup a little later. When it is quite 
 ready, put it with the strained stock into a clean 
 pan, and simmer it from three-quarters of an 
 Lour to a full hour ; it should be perfectly ten- 
 der, without being allowed to break. Cayenne, 
 if needed, should be thrown into the stock be- 
 fore it is strained ; salt should be used sparingly, 
 on account of the ham, until the whole of the 
 other ingredients have been mixed together, 
 when a sufficient quantity must be stirred into 
 the soup to season it properly. A couple of 
 glasses of sherry or Madeira, with a dessert- 
 spoonful of strained lemon- juice, are usually add- 
 ed two or three minutes only before the soup 
 is dished, that the spirit and flavor of the wine 
 may not have time to evaporate ; but it is some- 
 times preferred mellowed down by longer boil- 
 ing. 
 
 Five minutes before the soup is taken from 
 the fire, drop in force-meat balls made as fol- 
 lows : — Rub the yolks of three hard-boiled eggs 
 to a smooth paste with the back of a spoon, ad- 
 ding gradually the brains which were taken 
 from the calf's head, together with a little pep- 
 per and salt , mix with these one egg beaten 
 light, and make the paste into balls about the 
 size of a pigeon's egg. 
 
 This is perhaps the most delicious soup made, 
 far superior to real turtle soup. And it is not 
 nearly so difficult to make as the long- receipt 
 would seem to indicate. 
 
 Mullagatawny Soup. — Slice, and fry gently 
 in som a good butter three or four large onions, 
 and when they are of a fine equal amber-color 
 lift them out with a slice and put them into a 
 deep stew-pot, or large thick sauce-pan ; throw 
 a little more butter into the pan,and then brown 
 lightly in it a young rabbit, or the prime joints 
 of two, or a fowl cut down small and floured. 
 When the meat is sufficiently browned, lay it 
 upon the onions, pour gradually to them a 
 quart ~i good boiling broth or stock, and stew 
 it gently from three-quarters of an hour to an 
 hour ; then take it out, and pass the stock and 
 onions through a fine sieve or strainer. Add 
 to them two pints and a half more of stock, 
 Dour the whole into a clean pan, and when it 
 boils stir to it two tablespoonfuls of curry- 
 powder mixed with nearly as much of browned 
 flour, and a little cold water or broth, put in 
 the meat, and simmer it for twenty minutes or 
 longer should it not be perfectly tender, add 
 the juice of a small lemon, just before it is 
 dished, serve it very hot, and send boiled rice 
 to table with it. 
 
 We have given here the sort of receipt com- 
 monly used in England for mullagatawny, tmt 
 a much finer soup may be made by departing 
 from it in some respects. The onions; of 
 which the proportion may be increased or di- 
 minished to the taste, after being fried slowly 
 and with care, that no part should be overdose, 
 may be stewed for an hour in the first quart of 
 stock with three or four ounces of grated 
 cocoa-nut, which will impart a rich mellow fla- 
 vor to the whole. After all of this that can 
 be rubbed through the sieve has been added 
 to as much more stock as will be required for 
 the soup, and the curry-powder and thickening 
 have been boiled in it for twenty minutes, the 
 flesh of part of a calf's head, previously stewed 
 almost tender, and cut as for mock turtle, with 
 a sweetbread also parboiled or stewed in broth, 
 and divided into inch-squares, will make an ad- 
 mirable mullagatawny, if simmered in the stock 
 until they have taken the flavor of the curry- 
 seasoning. The flesh of a couple of calves' feet 
 with a sweetbread or two may, when more con 
 venient, be substituted for the head. A large 
 cupful of thick cream, first mixed and boiled 
 with a teaspoonful of flour or arrow-root to pre- 
 vent its curdling, and stirred into the soup be- 
 fore the lemon-juice, will enrich and improve 
 it much. 
 
 Mutton Soup. — Cut a neck < f mutton into 
 chops, paring off every particle of fat; tour 
 hours before dinner, put it in the stew-pan, and 
 cover it with boiling water ; add f jur carrots 
 and six small turnips cut in slices, and boil 
 gently till dinner-time ; flavor with salt, skim off 
 the fat, and serve. An ounce or two of rice, 
 added with the vegetables, will improve this 
 soup. 
 
 Mutton soup may be made in all respects as 
 directed for beef soup, but it is made less 
 savory. 
 
 Ox-cheek Soup. — This is an ecjjnomica! 
 soup, and at the same time, if well made, very 
 good, Have the L ones of the cheek well broken 
 and wash it well in plenty of salt and water, 
 put it in the soup-pot and cover with' water, let 
 it boil ten minutes, then pour away this water ; 
 fry six large onions, and put them into the 
 soup-pot with two carrots and turnips, a lit- 
 tle celery and blade of mace, six pepperccrns 
 and cloves, and as mu h stock or water as 
 will cover the cheek; let it boil gently ior 
 four hours, adding hot water from time to 
 time. Remove the meat from the bones, and 
 choose some of the best pieces to serve in the 
 soup. The remainder can be used for other 
 dishes and is very good. When the soup is 
 done,, strain it, and let it get cold in order to 
 remove all the fat; this done, return it to the 
 fire, and when it boils, season to taste, and stir 
 in a tablespoonful of flcur or rice-flour mixed in 
 four tablespoonfuls of cold water ; boil five pr 
 ten minutes and serve. A glass of sherry may 
 be added with the seasoning if liked. 
 
 Ox-tail Soup.— I. Get three small tails, 
 joint them, rub them with salt, and soak them 
 in luke-warm water for haif an hour ; put them 
 
SOUP 
 
 505 
 
 into a stew-pan with four sliced onions, a sliced 
 turnip, a bunch of parsley, a little whole allspice 
 and black pepper, and three quarts of water ; 
 when the meat is quite tender, take it out and 
 cut into mouthfuls ; thicken the soup with rice- 
 flour or flour stirred in a little cold water, strain 
 it into a clean stew-pan, put in the meat, boil up 
 once, and serve hot. 
 
 II. Ox-tail soup is rather insipid in flavor 
 without the addition of some other meat, and 
 the following is a better method of making it : — 
 Joint one ox-tail, and fry the pieces brown in but- 
 ter ; take out the meat and fry in the same pan two 
 carrots and three onions, sliced ; when these 
 are done tie them in a bag with a bunch of 
 thyma and drop into the soup-pot. Lay the 
 fried ox-tail also in the pot, and add two pounds 
 of lean beef cut into small slices ;" grate over 
 them two carrots, season with salt and pepper, 
 and add a gallon of cold water ; boil slowly four 
 or five hours. When done, strain, thicken with 
 two tablespoonf uls of browned flour, and boil 
 ten minutes longer. Serve very hot. 
 
 Oyster Soup. — I. Boil a knuckle of veal 
 in a gallon of water till the water is reduced to 
 two quarts, strain this broth off and add to it 
 the juice from a quart of oysters ; season to 
 taste with pepper and salt, and return to the 
 fire ; when it boils well, put in the oysters ; 
 when puffed, skim them into the tureen ; add 8 
 rolled crackers, and simmer 5 minutes ; add •£ 
 pt of boiling milk; pour ontheoysters.and serve. 
 
 II. Put three pints of new milk over boiling 
 water ; drain two quarts of oysters ; put the 
 liquor over the fire ; wash the oysters and re- 
 move all bits of shell ; when the milk is hot 
 add three ounces of butter rubbed smooth with 
 an ounce and a half of flour, and stir until 
 slightly thickened ; then add the liquor, which 
 must be well boiled, skimmed and hot ; add the 
 oysters ; season with salt, white pepper and 
 mace ; when the oysters are puffed, serve with 
 a plate of crackers crisped in the oven. 
 
 j?ale3tins or Artichoka Soup. — Wash and 
 pare quickly some freshly-dug artichokes, and 
 to preserve their color throw them into clear 
 water as they are done, but take them out as 
 soon as all arj ready. Boil three pounds of 
 them in water for ten minutes ; lift them out, 
 and slice them into three pints of boiling beef 
 or mutton or veal stock ; when they have stew- 
 ed gently in this from fifteen to twenty minutes, 
 press them with the soup through a fine sieve, 
 and put the whole into a clean saucepan with a 
 pint and a half more of stock ; season with salt 
 and cayenne, skim it well, and after it has sim- 
 mered two or three minutes, stir into it a pint 
 of boiling cream. Serve immediately. 
 
 Parsnip Soup. — Put four ounces . of butter 
 into a wide stew-pan or sauce-pan, and. as soon 
 as it has melted, slice in two pounds of sweet 
 tender parsnips ; let them stew very gently till 
 they are quke- soft, then pour in gradually 
 enough veal stock or good broth to cover them, 
 and boil the whole slowly from twenty minutes 
 to half an hour ; then work it with a wooden 
 spoon through a fine sieve, add ;.s much stock 
 
 as will make two quarts in all, season with salt 
 ahd white pepper or cayenne, give it one boil, 
 skim, and serve very hot. 
 
 We can recommend this soup to those who 
 like the peculiar flavor of parsnips. 
 
 Pea (Dried) Soup.— I. Save the water in 
 which beef or pork has been boiled, and if it is 
 too salt put an equal quantity of fresh water to 
 it ; or use fresh water only with roast-beef 
 bones, a ham-bone, and an anchovy or two. 
 Simmer these with some dried peas (whole or 
 split); the smaller the quantity of water at first 
 the better. Simmer till the peas are quite soft; 
 then mash them through a colander, and return 
 the pulp to the soup, with two carrots, a turnip, 
 a leek, and a stick of celery cut into bits; or 
 celery seed; stew until all are quite tender, 
 then season with salt and pepper; strain, and 
 serve with toast cut in dice, or with bread fried 
 in the same shape. 
 
 II. ((lich.) Soak a quart of fine yellow split 
 peas for a night, drain them well, and put them 
 into a large soup-pot with five quarts of good 
 brown gravy soup ; and when they have boiled 
 gently for half an hour, add to the soup three 
 onions, as many carrots, and a turnip or two, 
 all sliced and fried carefully in butter ; stew the 
 whole softly until the peas are reduced to pulp, 
 then add as much salt and Cayenne as may be 
 needed to season it well, give it two or three 
 minutes' boil, and pass it through a sieve,- pres- 
 sing the vegetables with it. Put into a clean 
 sauce-pan as much as may be required for table, 
 add a little fresh stock to it should it be too 
 thick, and reduce it by quick boiling if too thin; 
 throw in the white part of some fresh celery 
 sliced a quarter of an inch thick, and when this 
 is tender send the soup quickly to table. A 
 dessertspoonful or more of curry-powder greatly 
 improves pea soup : it should be smoothly 
 mixed with a few spoonfuls of it, and poured 
 to the remainder when .this, first begins to boil 
 after having b ;en strained. 
 
 When more convenient, six pounds of neck 
 of beef, fried brown, may be boiled gently with 
 the peas and fried vegetables in a gallon of 
 water (which should be poured to them boiling) 
 for four or five hours. 
 
 Pea (Green) Soup. — I. Put a shin of veal 
 in a gallon of cold water, with two onions and 
 two carrots ; season with pepper and salt, set it 
 on th : fire and let it boil four hours ; then add 
 two quarts of green peas (not very young), and 
 boil an hour and a half longeV ; strain the soup 
 through a sieve, and return it to the pot ; add 
 a quarter of a pound of butter with an ounce 
 of flour, stir well, boil fifteen minutes, and serve. 
 
 II. (Excellent.) Take, at their fullest size, 
 but.before.they.are of bad color or worm-eaten, 
 three pints of green peas, and boil them as for 
 table (See Peas) with half a teaspoonful of soda 
 in the water, that they may be very green. 
 When they are quite tender, drain them well, 
 and put them into a couple of quarts of boiling 
 beef or veal stock, and stew them in it gently 
 for half an hour ; then work the whole through 
 a fine hair sieve, put it into a clean pan and 
 
506 
 
 SOUP 
 
 bring it to the point of boiling ; add salt, should 
 it be needed, and a small teaspoonful of pound- 
 ed sugar ; clear off the scum entirely, and serve 
 the soup as hot as possible. A superior variety 
 of it is made by adding a half pint more of stock 
 to the peas, and about three-quarters of a pint 
 of asparagus points, boiled apart, and well 
 drained before they are thrown into it, which 
 should be done only the instant before it is 
 sent to table. 
 
 When there is no stock at hand, four or five 
 pounds of shin of beef boiled slowly down with 
 three quarts of water to two, and well seasoned 
 with savory herbs, young carrots, and onions, 
 will serve instead quite well. A thick slice of 
 lean, undressed ham, or of dried beef, would, 
 improve it. 
 
 III. A common pea soup for family use may 
 be made somewhat thinner than the last ; add 
 to it, just before it is dished, from a half to 
 three-quarters of a pint of young peas- boiled 
 tender and well drained. This is often pre- 
 ferred to any other. 
 
 Potato Soup. — Mash to a smooth paste 
 three pounds of good mealy potatoes, which 
 have been steamed, or boiled very dry ; mix 
 with them by degrees two quarts of boiling 
 broth, or milk; pass through a strainer, set it 
 again on the fire, add pepper and salt, and let 
 it boil five minutes ; remove carefully the black 
 scum that will rise upon it ; serve very hot with 
 fried or toasted bread. When the flavor of 
 onions is liked, two ounces of them, minced 
 and fried to a light brown, may be added to the 
 soup and stewed in it ten minutes. With milk use 
 grated onion, chopped parsley, and 3ozof butter. 
 
 Pot-au-Feu. — Directions for making this 
 famous French soup are given in its alphabet- 
 ical place in the book. (See Pot av Feu.) 
 
 Rabbit Soup. — 1 Cut the rabbit up in' small 
 pieces, break the bones, and proceed as direct- 
 ed for Venison Soup, adding three onions in- 
 stead of one, and a bunch of sweet herbs. 
 Hares or squirrels may be used instead of rabbit. 
 
 II. Cut down into joints, flour, and fry lightly, 
 two full grown, or three young rabbits ; add to 
 them three onions of moderate size, also fried 
 t a a clear brown ; on these pour gradually seven 
 pints of boiling water, throw in a large tea- 
 spoonful of salt, clear off all the scum with care 
 as it rises, and then put to the soup a faggot of 
 parsley, four not very large carrots, and a small 
 teaspoonful of peppercorns ; boil the whole 
 very softly from five to five and a half hours ; 
 add more salt if needed,strain off the soup, let it 
 cool sufficiently for the fat to be skimmed clean 
 from it, heat it afresh, and send it to table with, 
 sippets of fried bread. Spice, with a thicken- 
 ing of rice flour, or of wheaten flour browned in 
 the oven, and mixed with a spoonful or two of 
 very good mushroom catsup, or of Harvey's 
 sauce, can be added at pleasure to the above, 
 with a few drops of eschalot wine, or vinegar ; 
 but the simple receipt will be found extremely 
 good without them. 
 
 Rice Soup. — This soup may be served either 
 thickened with the rice, or clear. For the form- 
 
 er, wash and wipe in a dry cloth eight ounces of 
 rice, and add it (in small portions at a time) to 
 four quarts of hot soup (any kind of clear meat 
 soup), of which the boiling must not be checked 
 as it is thrown in ; boil it slowly an hour and a 
 half, and serve. When a clear soup is wanted, 
 wash the rice, boil it in water five minutes, 
 drain it well, throw it into as much boiling stock 
 or broth as will keep it covered till it is done, 
 and simmer it very gently until the grains are 
 tender but still separate ; drain it, drop, it into 
 the. soup, and let it remain in it a few minutes 
 before it is served, but without simmering. 
 
 An easy mode of making rice soup is this : 
 put the rice into plenty of cold water, set it on 
 the fire, and when it boils add a small quantity 
 of salt ; let it simmer ten minutes ; then drain 
 it well, throw it into the boiling soup, and sim- 
 mer it gently from ten to fifteen minutes longer. 
 
 Sago Soup. — Wash in several waters, and 
 float off the dirt from three ounces of fine pearl 
 sago; put it into three pints of good cold gravy; 
 let it stew gently from half to three-quarters of 
 an hour, and stir it occasionally, that it may 
 not burn nor stick to the stew-pan. (A quarter 
 of an ounce more of sago to each pint of liquid, 
 will thicken it to the consistence of peas soup.) 
 It may be flavored with a tablespoonful of 
 Harvey's sauce, as much cayenne as it may 
 need, the juice of half a lemon, half an ounce 
 of sugar, and a glass of sherry. Or these may 
 be omitted, and good beef-broth may be sub- 
 stituted for the gravy-soup, for a simple faniily 
 dinner, or for an invalid. Or again, it may 
 be converted into inexpensive white soup by 
 the addition of some cream smoothly mixed 
 with a dessertspoonful of arrow-root, or of thick 
 cream and new milk in equal portions ; veal 
 broth would be the most appropriate for this, 
 or it might be made with half veal and half 
 mutton. 
 
 Sorrel Soup.^-Carefully wash half a pound 
 of sorrel, and having picked, cut it in shreds ; 
 put it into a stew-pan with two ounces of fresh 
 butter, and stir over the fire for ten minutes. 
 Now stir in an ounce of flour, mix Wall togeth- 
 er, and add a pint and a half of good white 
 stock, made as for veal broth. Let it simmer 
 ! for half an hour. Having skimmed the soup, 
 'stir in the yolks of three eggs beaten up in 
 half a pint of milk or cream. Stir in a little 
 pat of butter, and when dissolved pour the 
 soup over thin sippets of French roll in the 
 soup tureen. 
 
 Tapioca Soup. — This is made in all res- 
 pects like sago soup, but it must be simmered 
 from fifty minutes to an hour. 
 
 Tomato Soup. — Put three pounds of beef, 
 veal, or lamb into a gallon of cold water, set on 
 the fire and boil the meat to rags and the 
 water down to two quarts ; strain the stock away 
 from the meat, and return it to the pot ; add 
 two quarts of fresh tomatoes, peeled and cut 
 up very fine, and boil half an hour ; season with 
 parsley, or any other green herb, salt and pepper ; 
 strain again, stir in a teaspoonful of sugar and a 
 tablespoonful of butter, and serve at once. 
 
SOUP 
 
 507 
 
 Canned tomatoes maybe used instead of the 
 fresh ; a chopped onion and a handful of chop- 
 ped okra boiled with the tomatoes would im- 
 prove the soup. 
 
 Turkey Soup may be made from the " leav- 
 ings" of a roast turkey by the addition of a little 
 fresh meat. Cut two pounds of lean beef into 
 small pieces, and pour to it five pints of cold wa- 
 ter ; heat it very slowly ; skim the liquor when it 
 begins to boil, and add to it an ounce of salt, a 
 small onion, a little celery, and the meat and 
 bones of the turkey, with any gravy or stuffing 
 that may have been left with them. Let these 
 bbil gently for about three hours ; then strain 
 off the soup through a coarse sieve or cullen- 
 der, and let it cool till the fat can be entirely 
 removed from it. When this is done, return 
 it to the pot or stew-pan, thicken with rice which 
 has previously been boiled very dry, and season 
 with a heaping tablespoonful of chopped pars- 
 ley, and as much salt and pepper or cayenne 
 as may be required ; boil gently for ten minutes, 
 and serve. 
 
 Turnip Soup. — T. Make in exactly the same 
 manner as Carrot Soup. 
 
 II. Wash and wipe the turnips, pare and 
 weigh them; allow a pound and a half for 
 every quart of soup. Cut them in slices about 
 a quarter of an inch thick. Melt four ounces 
 of butter in a clean stew-pan, and put in the 
 turnips before it begins to boil; stew them 
 gently for three-quarters of an hour, taking 
 care that they shall not brown, then have the 
 proper quantity of soup ready boiling, pour it 
 
 , to them, and let them simmer in it for three- 
 quarters of an hour. Pulp the whole through 
 a coarse sieve or soup strainer, put it again on 
 tha fire, keep it stirred until it has boiled three 
 or four minutes, take off the scum, add salt or 
 pepper if required, and serve it very hot. 
 
 III. Pare and slice into three pints of veal or 
 mutton stopk or of good broth, three pounds 
 of young mild turnips ; stew them gently from 
 twenty-five to thirty minutes, or un$U they can 
 be reduced quite to pulp; rub the whole 
 through a sieve, and add to it another quart of 
 stock, a seasoning of salt and white pepper, and 
 one lump of sugar ; give it two or three min- 
 utes' boil, skim and serve it. A large white 
 onion, when the flavor is liked, may be sliced 
 and stewed with the turnips. A little cream 
 improves much the color of this soup. 
 
 Turtle Soup. — L The green turtle is best 
 for this purpose. Cut the desired quantity of 
 the meat into dice, and throw it in boiling 
 water for two or three minutes ; then put it into 
 a stew-pan with one-fourth as much ham, also 
 cut in dice, and some sliced onion ; season 
 with salt, pepper, parsley, thyme, and bay-leaf ; 
 add a wineglassful of Madeira or of good 
 brandy, cover the whole with strong bee? or 
 veal broth, set on a good fire, and boil about 
 an hour. Ten minutes before taking from the 
 fire, chop the eggs of the turtle, after having 
 boiled them, and add them to the soup ; if the 
 turtle has none, chop and use the yolks of hard 
 boiled eggs instead. When done, throw away 
 
 the parsley, thyme, and bay-leaf, turn the soup 
 into a tureen, and flavor with grated lemon-peel. 
 Serve hot. 
 
 It may be strained before putting it into the 
 tureen, if desired, but it is better to serve the 
 meat with it. 
 
 XL (Dried Turtle.) — Take a quarter of a pound 
 of dried turtle {see Turtle), soak it in cold 
 water for three days, and then stew it in three 
 quarts of strong veal stock for six hours ; take 
 the turtle out and set the soup aside to cool ; 
 when cold take off all the fat, and return the 
 soup to the pot ; fry one small onion in butter, 
 and add it to the- soup; boil about ten minutes 
 and strain- Cut the turtle up, not too small, 
 and put it into the strained soup; add a tea- 
 spoonful of Worcestershire sauce, and a wine- 
 glassful of sherry, season to taste with salt and 
 cayenne, and simmer all together a few minutes 
 before serving. Send sliced lemon round with 
 it.' This quantity is enough for twelve persons, 
 is an excellent soup, and costs scarcely half as 
 much as green turtle soup. 
 
 Veal. Soup. — Take a knuckle of veal and 
 put it into a pot with enough salted water to 
 cover it ; add a pound of lean ham, set it on a 
 moderate fire, and boil gently till the meat is 
 very tender ; then take up the meat, strain the 
 soup, return it to the pot, and add a head of 
 celery- chopped fine, one onion, a carrot and a 
 turnip sliced, four tomatoes also sliced, a dozen 
 peppercorns, and salt to taste ; thicken with 
 three tablespoonfuls of rice, or vermicelli, or a 
 thin flour-paste ; simmer gently till all the vege- 
 tables are done, and serve hot. This is an ex- 
 cellent plain soup. 
 
 Vegetable Soup. — Take all kinds of vege- 
 tables, slice them thin, put them into a stew-pan 
 with a good lump of butter, and stew until quite 
 tender ; then add any stock, gravy, or broth there 
 happens to be in the house, thicken with either 
 flour or bread-crumbs, and season with pepper 
 and salt to taste ; boil ten minutes and serve. 
 
 Venison Soup.— Cut three pounds of venison 
 and one pound of ham or salt pork into small 
 pieces, and put them into a pot with a head of 
 celery chopped fine and a sliced onion; pour in 
 just enough cold water to cover them, and boil 
 gently for an hour; then add two quarts ot 
 boiling water, and season with a few blades of 
 mace and a pinch of cayenne ; boil slowly two 
 hours longer, strain the soup from the meatand 
 vegetables, and return it to the pot; salt tc> 
 taste, and add a tablespoonful of butter ; thick- 
 en with a tablespoonful of browned flour, mada 
 into a thin paste with four tablespoonfuls ol 
 cold water ; add a tablespoonful of musliroohs 
 or walnut catsup, a teaspoonful of Worcester- 
 shire or any other pungent sauce, and a wine- 
 glassful of sherry, or Madeira ; boil five minutes, 
 and serve hot. 
 
 Vermicelli Soup.— I. Put a shin of veal 
 into a pot with four quarts of cold water, and 
 add two carrots, two turnips, and two onions, 
 all cut up into small pieces ; boil slowly for 
 three hours, strain the soup from the meat and 
 vegetables, and return it to the pot ; add two 
 
508 
 
 SOUR-KROUT 
 
 SPECTACLES 
 
 teacupfuls of vermicelli and boil half an hour 
 longer. 
 
 (Without Meat). — II. Blanch six ounces of 
 vermicelli by setting on the fire in cold water ; 
 when it boils, drain off the w ater an d put it 
 again into cold water ; let it remain a few 
 minutes, drain the water entirely from it, and 
 put it into a sauce-pan with two quarts of milk ; 
 boil it till tender; meanwhile beat up the yolks 
 of four eggs, add gradually to them a pint of 
 boiling cream, and strain through a sieve ; now 
 lift off the sauce-pan, add the eggs and cream, a 
 small lump of white sugar, and a teaspoonful of 
 salt ; stir the soup over the fire till it is near 
 the boiling-point, and then serve. 
 
 White Soup. — Break the bone of a knuckle 
 of veal in one or two places, and put it on to 
 stew, with three quarts of cold water to five 
 pounds of meat ; when it has been quite cleared 
 from scum, add to it an ounce and a half of salt, 
 and one mild onion, twenty white pepper-corns, 
 and two or three blades of mace, with a little 
 cayenne pepper. When the soup is reduced 
 one third by slow simmering, strain it off, and 
 set it by till cold ; then free it carefully from 
 the fat and sediment, and heat it again in a 
 very clean stew-pan. Mix with it, when it boils, 
 a pint of thick cream smoothly mixed with an 
 ounce of good arrowroot, two ounces of very 
 fresh vermicelli previously boiled tender in 
 water slightly salted and well drained from it, 
 and an ounce and a half of almonds blanched 
 and cut in stripes. Give it one minute's boiling, 
 and turn into the tureen. 
 
 SOUR-KROUT. (See Sauer-Kraut.) 
 
 SOUSE. — This is made either of the head, 
 ears, and tongue of pigs (when it is sometimes 
 called Head-Cheese), or of the ears and feet 
 only. To make the former : — Boil the head, 
 ears, and tongue in salted water until the meat 
 is ready to drop from the bones ; take out the 
 bones, and chop the meat very fine as for sau- 
 sage. Season the liquor well with pepper, salt, 
 cloves, nutmeg, and cinnamon, or with pepper, 
 salt, and sweet herbs ; mix the meat with it, and 
 while hot tie in a strong bag, and lay a board 
 with a heavy stone upon it till quite cold. Or 
 it may be packed into pans or moulds, and a 
 plate with a weight placed over it till cold. In 
 the latter case drain off the liquor as it is pres- 
 sed out. The souse will be ready for use in two 
 days, or it may be kept several weeks by 
 immersing it in enough cold vinegar to cover it. 
 It is usually sliced and eaten cold for supper, 
 but it may also be fried lightly in butter. 
 
 Or, cleanse pigs' ears and feet thoroughly, 
 and soak them in salt and water for a week, 
 changing the water every other day ; then boil 
 them till they are tender. When- cold, put 
 them into stone jars and pour on them boiling 
 vinegar, strongly spiced with pepper-corns and 
 mace ; cloves improve the taste, but turn 
 them a dark color ; add a little salt. They may 
 be kept in this way five or six weeks. When 
 wanted, either fry them in lard, or dip them in 
 beaten egg and then in cracker-crumbs before 
 frying. The feet may be eaten cold. 
 
 SOY. — Put on the fire I ^ lbs. of sugar with 
 a half pint of water ; boil rapidly until it begins ' 
 to look frothy, and on being dropped from the ' 
 spoon has the appearance of thick gum; then 
 slacken the heat and stir it faithfully until it, 
 looks very dark, almost black ; then add to it 
 1 6 oz of salt, 1 6 cloves, 5 anchovies, a bunch, 
 of thyme, a bunch of marjoram, 12 blades of 
 mace, 8 large bay leaves, and a quart of water; 
 boil until the sugar is dissolved, then strain, 
 and bottle it tightly. 
 
 SPASM. — The violent and uncontrollable 
 action of some particular set of muscles. 
 Spasms are generally described as of two sorts, 
 viz.: tonic and clonic. In tonic spasms the 
 muscles of a part contract violently, and remain 
 rigid and immovable by the will of the patient 
 for a greater or less length of time. Such con- 
 tractions occur in tetanus and in ordinary cramp. 
 Clonic spasms consist in sudden contraction 
 and relaxations regularly alternating. The 
 jumping of the legs and arms, which occur 
 under certain conditions, are examples of this. 
 Spasms, again, in the ordinary sense of the 
 word as used by the vulgar, mean gripes, and , 
 commonly depend on indigestion and constipa- 
 tion. In most cases they are best relieved by 
 a purgative, containing a good deal of stimu- 
 lant substance, such as the essential oils. In 
 children, the so-called spasms depend almost 
 invariably on imperfect digestion of food, which 
 ferments in the bowels, and so gives rise to 
 diarrhoea and gripes. To do any permanent 
 good in these cases, it is necessary to reform 
 the diet completely, as they . are perhaps most 
 commonly due to giving starchy food too early ; 
 or the milk given turns sour. Limewater given 
 along with the milk is a good thing! One par- 
 ticular form of spasm, called trismus nascen- 
 tium, is very fatal to children when newly 
 born. It seems due to a foul atmosphere. 
 
 SPECTACLES (Hints on the use of).— 
 From a valuable little book, " Practical Re- 
 marks on Impaired Vision," by Mr. Cooper, 
 the well-known London optician, we extract the 
 following: — " It cannot be too strongly urged 
 upon any one about to use spectacles for 
 the first time that that power which will enable 
 him to read without much exertion by candle- 
 light is the only power suitable for him. It is 
 by candle-light only that he should use glasses 
 at first, and as soon as he finds that he stands 
 in need of glasses by day as well as by candle- 
 light, and that the glasses he uses no longer 
 afford him sufficient assistance by candle-light, 
 it will be proper to use the next power for the 
 evening, but for the evening only, and to al- 
 low himself the use of the others — and their 
 use only; — during the day. 
 
 " The greatest caution as to increasing the 
 power of glasses should be observed ; for per- 
 sons who change their glasses, unnecessarily 
 increasing their power each time, are exhausting . 
 the resources of art, instead of economizing 
 them as much as possible. Optical aid can 
 only be extended to a certain point, and the 
 steps to that point should be as slow and 
 
SPERMACETI 
 
 SPINACH 
 
 509 
 
 as numerous as possible. Ey exercising prudent 
 .precautions, persons may often attain great age, 
 and yet never require the aid of glasses beybnd 
 a very moderate power ; others, on the contrary, 
 who from ignorance frequently increase the 
 power of their glasses, may run through the 
 whole assortment, and leave themselves only 
 the most inconvenient resources to fall back 
 upon — viz., the very highest powers."* 
 
 Common, cheap spectacles sometimes appear 
 to answer as well as those which cost three or 
 four times as much ; but cheap glasses are not 
 to be depended upon; they are sometimes 
 ground irregularly and imperfectly, and then 
 they injure the eyes. It is better, therefore, to 
 have spectacles from a respectable optician, 
 who has a character to maintain. Spectacles 
 having lenses called peddles,' which is rock 
 crystal, are not liable to be scratched like glass ; 
 but they are not in any degree better than those 
 of glass for the eyesight ; and if care be taken 
 of the latter they do just as well. 
 . There are three kinds of spectacle-glasses, 
 the convex, the concave, and the periscopic. 
 The first are to correct short sight, the second 
 to correct long sight, while the periscopic are 
 for either. This last description of lens is 
 both concave and convex, the former on the 
 side nearest the eye, the latter on the side 
 furthest. from it. For long sight, as well as 
 short, the convexity and concavity are made to 
 differ so as to furnish any required focus. It 
 is to be observed that in glasses of this form 
 the aberration of light is greater than in any 
 other lenses, and that periscopic glasses are 
 liable to be scratched. They have, however, 
 one very great advantage, which is this : — With 
 common glasses, especially concave, the wearer 
 can see only through the exact middle of the 
 lens ; he must, therefore, turn his head when- 
 ever he directs his view to any lateral object. 
 With periscopic glasses he may see through 
 any part of them, and can observe objects by 
 his side without turning his head. If, however, 
 periscopic glasses be defectively made, they 
 are injurious to the eyes. They should be 
 gauged and examined before they are pur- 
 chased, to be assured of their accuracy. 
 
 SPERMACETI. — A white, waxy substance 
 obtained from the head of the sperm whale, 
 where it lies encased in a large hollow, which 
 contains from half a ton to a ton of it mixed 
 with sperm oil. The two together are pressed 
 in horse-hair bags from which the oil runs out, 
 
 * In his " Physiology for Practical Use " Dr. Hinton ob- 
 serves on this point :— " The risk of using them [spectacles] 
 too strong is not great, and the subject may be allowed to se- 
 lect for himself those that suit him best for reading. They 
 ought to enable :him to read easily at twelve inches' distance, 
 ft is a natural result from the slowly progressive character of 
 the failure of sight, that stronger and stronger glasses will be 
 necessary as age advances. If the progress is rapid, and es- 
 pecially if the glasses do not relieve it- so much altera while as 
 they did at first, then advice is needed. You soinetimes notice 
 at chureh an old man with his spectacles on the tip of his nose, 
 and his prayer-book held as far off as possible. These are 
 sure signs that he wants stronger glasses. The effect of put- 
 ting the spectacles further from the eyes is to increase their 
 power. The glasses used ought, however, to be strong enough 
 to allow of their being kept close to the eyes, and it ought not 
 ito lie necessary to hold the book more than a foot awayv' 
 
 leaving the spermaceti itself behind, and it only 
 requires to be heated and skimmed, and then 
 washed with a solution of potash to make it fit 
 for.the market as pure spermaceti This has 
 little or no smell or taste, and is of a semi- 
 transparent whitish color, which is more bril- 
 liant than that of wax. By the assistance of a 
 wick it burns with a clear white flame, superior 
 to that of tallow, and without any disagreeable 
 odor ; consequently it is much employed in the 
 manufacture of candles. {See Candles.) It 
 also possesses the prbperty of softening the 
 skin, and is much used in making cold cream, 
 pomatums, etc. In medicine it is the principal 
 ingredient of the well-known spermaceti oint- 
 ment (consisting of spermaceti, white wax, and 
 almond oil), which is largely used as an emol- 
 lient, and applied to coverings of various kinds 
 to keep them from adhering to sores. To 
 make, melt together half an ounce of sperma- 
 ceti, a quarter of an ounce of white wax, and 
 two ounces of almond oil. 
 
 SPICE-BUSH. — A favorite shrub for the 
 
 farden, of which there are many species, all 
 earing a general resemblance to each other. 
 The foliage is of a light glossy green, which is 
 highly ornamental, and though the flowers are 
 rather dull in color, they are extremely fra- 
 grant. The entire plant — leaves, branches, and 
 flowers — is highly aromatic; and it is sometimes 
 called the strawberry shrub, from a fancied 
 resemblance to the odor of that berry. Plant 
 it in spring in a rich soil, and in a sunny part 
 of the garden. 
 
 SPICES. — The ordinary spices which are 
 used in housekeeping, and which are sold by 
 the grocers, are allspice or pimento, cinnamon, 
 cloves, ginger, mace, mustard, nutmegs, and 
 pepper (white, black, and cayenne). These 
 are all treated of in their respective places, and 
 need only be enumerated here. 
 
 SPINACH.— This excellent vegetable (also 
 called Spinage) succeeds well in any good gar- 
 den soil, and by a succession of crops is kept 
 in season throughout the greater portion of the 
 year. The best varieties are the broad-leaved, 
 Sayoy or curly-leaved, and prickly-leaved. The 
 Flanders is the most desirable kind of all, its 
 leaves being the largest and most succulent. 
 The New Zealand Spinach thrives best during 
 the heat of summer. Spinach is generally 
 boiled as greens, but it may also be used in 
 soups and stews. 
 
 Boiled Spinach. — Boil it very green and 
 tender in plenty of water, drain, and press all 
 the moisture from it ; then chop it fine, put it 
 into a clean sauce-pan, with a slice of butter, 
 and stir the whole until well mixed and very 
 hot ; smooth it in a hot dish, mark it in dice, 
 and send to table. 
 
 A common English way of preparing spinach 
 is to pick leaf by leaf from the stalks, and to 
 free it by frequent washings from every particle 
 of sand or earth ; then put it into a sauce-part 
 or stew-pan, with the water only which clings 
 about it ; throw in a teaspoonful of salt, and 
 keep the spinach constantly pressed down with 
 
510 
 
 SPIREA 
 
 SQUASH 
 
 a wooden spoon, and turned often, for about a 
 quarter of an hour, or until perfectly tender ; 
 drain, chop quickly, dish, and serve at once. 
 Garnish with fried bits of bread. Season with 
 butter, cream, pepper, and salt. 
 
 SPIREA. — This deservedly popular shrub 
 in some one of its very numerous varieties is 
 found in every garden. It is perfectly hardy, 
 and will thrive without attention under almost 
 any conditions ; the foliage is ornamental, and 
 the flowers are both beautiful and profuse. 
 Plant in good soil, and treat every spring to a 
 compost of manure. 
 
 Among the best varieties for general cultiva- 
 tion are 3". Bella, flowers pink, in June ; S. Cal- 
 losa, flowers red and pink, ail the season ; ,5". 
 Japonica, dwarf, flowers white, in June; S. Opu- 
 lifolio, flowers white, in June ; S. Prunifolia, 
 flowers white, in May ; .5'. Revesii, clusters of 
 pure white flowers, in June ; S. Salcifolia, flow- 
 ers white, tinted with rose, in June and July. 
 
 SPIRIT-LAMP. (See Lamp.) 
 
 SPIRITS. — This term was formerly applied 
 by chemists to all volatile substances collected 
 by distillation. Three principal kinds were 
 distinguished : inflammable or ardent spirits, 
 acid spirits, and alkaline spirits ; at present the 
 name is almost exclusively confined to the first. 
 Pure spirits is alcohol. Proof spirits is that 
 which comes up to the legal standard. Spirits 
 of wine or rectified spirit is the most concen 
 trated form in which it can be prepared in large 
 quantities for the purposes of trade. (See 
 Alcohol, Arrack, Brandy, Gin, Liqueurs, 
 Rum, Whiskey, and Wine.) 
 
 SPONGE, when new, usually contains a 
 great deal of sand, which must be carefully 
 worked out. The best is extremely fine and 
 soft to the touch, while the common kinds have 
 a rough texture with large pores. Sponge may 
 be kept a long time by attention to the following 
 rules : Never wring a sponge, as this breaks the 
 fibres and injures its elasticity ; squeeze it as 
 dry as possible after using, and hang it by a 
 string to dry in the air. Leaving it soapy soon 
 spoils a sponge ; when used with soap it 
 should be squeezed well in warm water, and 
 left to lie a few minutes in cold. 
 
 SPONGE POULTICE.— A sheet of felt or 
 sponge kept by druggists, which can be soaked 
 in hot water and used as a poultice. Very 
 clean and convenient. 
 
 SPRAINS.— Wherever muscles and tend- 
 ons bind together joints or different bones 
 there may be a sprain, but the most common 
 sprains are those of the ankle, wrist, knee, and 
 back. Before proceeding to treat a sprain, be 
 certain that it is one and not a fracture, for the 
 feeling is the same in both. Examine the joint 
 carefully, compare it with the other one, and if 
 any bone be loose or pushed out of place, go at 
 once to a physician. If it is only a sprain (a 
 fact which frequently can only be determined 
 by a -physician), wrap up the part in several 
 folds of flannel, dinned in water as hot as can 
 be borne with comfort, and cover it with a dry 
 bandage ; if possible, with a sheet of oiled silk 
 
 or sheet gutta percha. If it is very painful, wet 
 a piece of linen or cotton cloth with laudanum,, 
 place this next the skin, and cover with the wet 
 flannel as before. Many kinds of poultices 
 have a popular reputation for sprains ; so long 
 as they are wet, soft, and warm, they are use- 
 ful ; but nothing is so cleanly and so effective 
 as the laudanum and hot water. 
 
 Sprains can only be cured by thorough rest 
 of the injured part. The part must be kept 
 quiet not only while painful, but even after the 
 pain has. gone ; for by exercising the joint too 
 soon, great mischief may be done. Keep the 
 warm applications on constantly till all pain 
 and inflammation are gone ; then, twice a day, 
 hold the joint under a tap or stream of cold 
 water for a few minutes, till it beginstofeel 
 painful ; then bind it up with a common band- 
 age, and bring it back to its work very gradu- 
 ally. A great deal of pain and swelling can be 
 avoided by keeping the limb in a proper posi- 
 tion. Whether wrist or ankle, it must not hang 
 down. If it be the wrist, let it be comfortably 
 supported in a sling ; if the ankle, let the pep- 
 son lie or sit with the foot raised as high as is 
 comfortable. When the back is sprained the 
 patient must lie as quiet as possible in. bed 
 until all pain has ceased ; as soon as he can 
 sit up comfortably, some stimulating liniment 
 may lie used; and a warm poultice applied to 
 the loins. 
 
 SPRATS. — There are none of these excel- 
 lent little fish in or near American waters ; they 
 are imported under their French name Sardines. 
 
 SPROUTS.— A ragged leaved plant that 
 grows somewhat like the dandelion, in a tuft or 
 cluster of long leaves, which make excellent 
 greens when young and tender. It is in season 
 very early in spring, and remains fit for use 
 until the flower stalk begins to grow, when the 
 leaves become tough and bitter. Sprouts are 
 one of the few vegetables which lose but Jittle 
 of their bulk when boiled. Prepare, cook, and 
 serve as directed for Spinach. 
 
 SPRUCE-BEER. (See Beer.) 
 
 SQUABS. (See Pigeon.) 
 
 SQUASH. — The varieties of this excellent 
 vegetable are numerous, but are generally clas- 
 sified as summer and winter squashes. Of the 
 summer varieties the best are the early bush, 
 which is the first ready for use, the yellow but- 
 ter, the scolloped bush, and the crook-neck; 
 these are in season from June to August. Of 
 the winter varieties, the Boston marrow is the 
 best of the early sort, Yohahama is good, and 
 the Hubbard is best of all. The latter will 
 keep all winter, if stored in a dry place. To 
 raise squash, plant four or five seeds together, 
 in hills far enough apart to allow the vines to 
 run. They do well in any good garden soil. 
 
 Boiled Squash. — Summer squashes, if very 
 youngand tender, maybe boiled whole ; other- 
 wise it is best to pare them, cutting away 
 as little besides the thin outer rind as possi- 
 ble: quarter them, and take out the seed. 
 Boil, till quite tender, and then put them in a 
 strong cloth and press out all the water; mash 
 
SQUILL 
 
 STAINING 
 
 511 
 
 them perfectly smooth, season them to taste 
 with salt, pepper, and butter, and serve hot. 
 
 Winter squashes require more boiling than 
 the summer kinds, Cut in narrow strips, pare 
 off the rind, drop the pieces into hot water, 
 and boil till, tender. Dress as before, or cut 
 in pieces four inches square, bake and serve 
 like potatoes. 
 
 SQUILL. — The bulb of the sea onion sliced 
 anddried. It grows along the shores of the 
 Mediterranean, partly in the water. 
 SQUIRREL— Cook as directed for Rabbit. 
 STAIN. — Directions for removing most of 
 the stains which are liable to be received in 
 the operations of the household are given un- 
 der special articles. (See Ink-stains, Mar- 
 ble, Mildew, Mould, and Paint.) 
 
 Acid 8 tain3. — These will generally yield to 
 an application of ammonia or hartshorn. To 
 take acid stains out of linen, wet the part and 
 lay on it some oxalate of potash (salt of sorrel), 
 or essential salt of lemons ; rub it without di- 
 luting with more water, and then wash it out. 
 Or, tie lip in the stained part some pearlash ; 
 then scrape somj soap with cold w.iter to make 
 a lather, and boil the linen in it till the stain 
 disappears. Nitric acid stains require the ap- 
 plication of permanganate of potash solution 
 and then the fabric while moist should be ex j 
 posed to the fumes of burning sulphur. If the 
 spot is small, burning a sulphur match under 
 it will usually suffice. 
 
 Alkaline Stains. — These should be treated 
 with weak acids ; for instance, if the color be 
 taken out of cloth by whitewash, wash it with 
 strong vinegar. 
 
 Bleaching powder (chloride of lime ) so- 
 lution, Javelle water or Labarraque's solu- 
 tion should not be applied to any but white 
 goods, as they will usually partially or entirely 
 remove the color from dyed fabrics. 
 
 Fruit stains. — Moisten with solution of 
 bleaching powder or javelle water followed by 
 a solution of I part muriatic acid to 5 of water. 
 Mildew on cotton. — Steep in solution of 
 wishing soda, then apply solution of bleaching 
 < powder or javelle water, and then a solution of 
 one part muriatic acid to 5 of water. 
 
 Milk Stains. — Should be first washed with 
 benzine to remove the fatty portion of the milk 
 and afterwards with warm borax water as strong 
 as it can be made and containing potash at the 
 rate of half an ounce to a pint; if the stain is old 
 it cannot always be entirely removed. 
 
 Nitrate of Silver Stains. — Wet the spots 
 with cold water, rub into them some powdered 
 iodide of potassium, 'and let it remain exposed 
 to the light, keeping it slightly damp for a few 
 hours. If the stain is not completely removed, 
 repeat the process. 
 
 Paint. — Bisulphide of carbon, or turpentine, 
 will usually prove effective ; when old, chloro- 
 form will remove it. 
 
 Spots on colored fabrics. — May often be 
 removed by a mixture of l ammonja,and.alcohol; 
 the ' color may sometimes be dulled by the 
 ammania, when a little weak oxalic acid will 
 brighten it. 
 
 Stains of aniline red (magenta). — May be 
 removed by cyanide of potassium. 
 
 Tar. — May be removed by first applying 
 butter or oil, allowing it to stand on the spot for 
 a short 'time then scraping off or otherwise 
 removing the excess and then applying turpen- 
 tine, afterwards a mixture of turpentine and 
 benzine and finally benzine alone. Paint may 
 also be removed in this manner. 
 
 Wine Stains.— Rub the linen on each side 
 with \ellow soap, then lay on the mixture of 
 starch and cold water very thick ; rub it well 
 in, and expose the linen to the sun and air till 
 the stain comes out. If not removed in three 
 or four days, rub the starch, etc., off, and re- 
 peat the application. 
 
 STAINING. (For dyeing woven fabrics and 
 leather see Dyes.) 
 
 Bone, Horn or Ivory, may be colored red by 
 first soaking in hydrochloric (muriatic) acid 
 (commercial acid diluted with an equal bulk of 
 water) and then in an ammonia solution of picric 
 (carbazotic) acid and magenta. Use " strong 
 ammonia" diluted with 3 or 4 volumes of water, 
 picrio acid in proportion of 1 oz. to 1 gal. of the 
 solution, and magenta enough to give the de- 
 sired shade. If yellow alone is desired, use the 
 picric acid alone. Blue is applied by a bath con- 
 taining soluble indigo (sulphate), and carbonate 
 of soda sufficient to neutralize the acid of the 
 solution, so that the last addition of soda gives 
 no perceptible effervescence. 
 
 Grasses, &c. may be colored by dipping in 
 water containing coal-tar colors (see Dyes,) in 
 solution. Hot borax water will color immor- 
 telles yellow to orange. If any other color is 
 desired upon immortelles, the yellow coloring 
 matter naturally existing in them must first be 
 removed by dipping them in boiling soap suds 
 and drying, after wmch the color may be ap- 
 plied. 
 
 Metals may be superficially colored by 
 a solution of 4 pz. hyposulphite of soda in 1 }i 
 pints of water, mixed with a solution contain- 
 ing 1 oz. sugar of lead in the same bulk of wat- 
 er. The solutions should be mixed cold, the 
 articles then "introduced and the temperature 
 gradually raised. Lead and tin are not colored 
 by this process. Iron takes a steel blue, zinc a 
 bronze, and copper or brass a yellow, reddish 
 or blue tint, according to the length of time the 
 articles are immersed, By using blue vitriol 
 (sulphate of copper) instead of the sugar of lead, 
 brass may be made to take a rosy, green or 
 brown color according to the time of immer- 
 sion. 
 
 Wood may be colored yellow to brown 
 by the use of nitric acid, (1 part concentrated 
 acid to 3 of water) or permanganate of potash, 
 {'A lb. to 1 gallon of water) or by asphaltum in 
 turpentine ; black by repeated application of a 
 decoction of equal parts of Brazilwood chips, 
 powdered gallnuts and alum ; cherry by anatto 
 (4 oz. in 3 qts. water) with sufficient potash to 
 give the desired tint ; purple by a decoction of 
 logwood chips' in about three times their Weight 
 of water, pearlash and indigo ; blue by copper 
 
512 
 
 STARCH 
 
 filings dissolved in nitric acid (l part filings in 
 6 to 8 parts commercial acid), followed by solu- 
 tion of pearlash (2 ozs. in 1 pint of water) \green 
 by a mixture of verdigris and vinegar, I part 
 verdigris, 8 of waterj 9 of vinegar and about 
 % part of sap green. 
 
 Small articles in wood may be colored with 
 the coal-tar colors (see Dyes) by dipping them 
 first in a mixture of 1 part olive oil, 1 part cal- 
 cined soda, and 12 parts boiling water. They 
 will then take a stain from a water solution of 
 any of the coal-tar colors. 
 
 STARCH. — Commercially there are two 
 classes of starch, those used as food and those 
 for the laundry. For the former, see Arrow- 
 root, Sago, and Tapioca. Laundry starch 
 is usually made of wheat or rice. Poland starch 
 is considered superior to the American or Eng- 
 lish. There is a potato-starch, which, though 
 inferior to these, has the advantage that it can 
 be easily made at home. Wash good mealy 
 potatoes, grate them in a pan or tub of clean 
 water and stir well. Soon the thickest part will 
 subside to the bottom ; then pour off all the 
 white water into another vessel, keeping back 
 all the pulp. Add more water to the pulp, stir 
 again, and pour the whitened water ;off as be- 
 fore. Repeat this process as long as the water 
 comes off whitish. Let the whitened water that 
 was poured off remain undisturbed for some 
 time, and the white part will settle to the bot- 
 tom,leaving the water quite clear; this subsided 
 matter is the starch. Pour off the water and 
 dry the starch in the sun ; it will generally 
 weigh one-fifth of the best potatoes. 
 
 To make good flour-starch, mix flour gradu- 
 ally with cold water, so that it may be free from 
 lumps. Stir in cold water till it will pour easily; 
 then stir it into a pot of boiling water, and let 
 it boil five or six minutes, stirring it frequently. 
 A tallow or spermaceti candle, stirred round in 
 the starch several times, will make it smoother 
 -^-strain it through a thick cloth. Starch made 
 in this manner will answer for both cotton and 
 linen very well. Some people do not boil their 
 starch, but merely turn boiling water on the 
 mixed flour and water, but it does not make 
 clothes look nice. When rice is boiled in a pot 
 without being tied up in a bag, the water in 
 which it is boiled is as good as Poland starch 
 for clear-starching muslins, if boiled to a thick 
 consistency after it is turned off from the boiled 
 rice, and then strained. Muslins to look clear, 
 should be starched and clapped dry, while the 
 starch is hot, then folded in a .very damp cloth, 
 and suffered to remain in it till they become 
 quite damp, before ironing them. If muslins 
 are sprinkled they are apt to look spotted. 
 Garments that are not worn, when laid by, 
 should not be starched, as it rots them when 
 not exposed to the air. 
 
 STEAM COOKER. (See Cooker.) 
 STEAMING.— The application of steam to 
 culinary purposes is becoming general in kitch- 
 ens at the present day, especially in those of 
 large establishments, many of which are fur- 
 nished with apparatus for its use, so admirably 
 
 Saucepan with Steamer. 
 
 , STEWING 
 
 constructed and so complete, that the process 
 may be conducted on an extensive scale with 
 very slight trouble to the cook ; and with the 
 further advantage of being at a distance from 
 the fire, the steam being conveyed by pipes to 
 the vessels intended to receive it. Fish, butch- 
 ers' meat, poultry, vegetables, puddings, mac- 
 caroni, and rice, are all subjected to its action, 
 instead of being immersed in water, as in sim- 
 ple boiling ; and the result is to many persons 
 perfectly satisfactory ; though, as there is a dif- 
 ference in opinion amongst first-rate cooks with 
 regard to the comparative merits of the two 
 modes of dressing meat and fish, a trial should 
 be given to the steaming on a small scale be- 
 fore any great expenses are incurred for it,, 
 which may be done 
 easily enough with a 
 common saucepan or 
 boiler, fitted like the 
 one shown here with 
 a simple tin steam- 
 er. , Servants not ac- 
 customed to the use 
 of these, should be 
 warned against boil- 
 ing in the vessel itself 
 any thing of coarse or 
 strong flavor, when the article steamed is of a 
 delicate nature. The vapor from soup contain- 
 ing Onions, for example, would have a very bad 
 effect on. a sweet pudding, and on many other 
 dishes. Care and discretion, therefore, must 
 be exercised on this point. The quite inexpe- 
 rienced cook may require to be told that any 
 article of food which is to .be cooked by steam 
 in a saucepan of the form exhibited in the en- 
 graving must be prepared exactly as for boiling 
 and laid into the sort of strainer affixed to the 
 top Of the sauce-pan ; and that water, or some 
 other kind of liquid, must be put into the sauce- 
 pan itself, and kept boiling in it, the lilt being 
 first closely, fixed into the steamer. 
 
 STEARINE — A white, crystalline, neutral 
 fat, existing in most oils and fats. It forms 
 the largest constituent of mutton tallow, from 
 which it may be separated by heating that sub-' 
 Stance with ten times its volume of ether; and 
 this is the chief source from which the stearine 
 of commerce is derived. The well-known 
 Stearine candles are among the best. 
 
 STEWING.— Stewing differs from boiling 
 (.5V* Boiling) only in this, that the heat is never 
 raised to the boiling point, but only to a very 
 gentle simmering, with a very small quantity of 
 water. Of course, it requires a much longer time 
 to cook in this manner ; but in stewing, the tex- 
 ture of the meat is rendered more tender, the 
 gelatinous parts are more completely dissolved, 
 and instead of a considerable part going into 
 the water, as in boiling, the whole of the juices 
 are preserved in the stew, which is therefore 
 very nutritious. Stewing is therefore one of 
 the best modes of cooking ; and it is also one 
 of the most economical, for a very small quan- 
 tity of fuel, properly applied, is sufficient to 
 keep up the required simmering for a great 
 
STIMULANTS 
 
 STOMACH-PUMP 
 
 513 
 
 length of time. The constant practice of stew- 
 ing, is one of the secrets of the perfection of 
 French cookery. 
 
 The enamelled or porcelain-lined stew-pans 
 are much superior to the old-fashioned metal 
 ones for most purposes. They should always 
 be filled with wdter immediately after being 
 used, and will then merely require to be well 
 washed and rinsed with more boiling water; 
 but when they have been neglected, strong 
 soda and water should be boiled in them for a 
 few minutes. 
 
 STIFF-NECK. (See Neck.) 
 STIMULANTS. — In medicine, stimulants 
 are either general or local — that is to say, they 
 either act on the whole system, or on indi- 
 vidual parts. Thusjt alcohol and ammonia act 
 on the whole system, wtile mercury stimulates 
 the glands and absorbents. This class of med- 
 icines is, however, scarcely fit for domestic use. 
 (a) Sesquicarbonate of ammonia, 5 to 8 grains ; 
 compound tincture of lavender, 20 minims; 
 sulphuric ether, 30 minims , camphor-mixture, 
 1 ounce. Mix. (A stimulating draught in case 
 of faintness.) 
 
 STINGS.— These are not often very serious, 
 though of common occurrence. From mos- 
 quito-bites to the stings of bees and hornets, 
 the best remedies are Cologne-water, spirits of 
 hartshorn (ammonia), and tincture of camphor. 
 Sometimes the insect's sting is broken off in 
 the wound, and it is therefore well to look for 
 this ; it is known by the black dot in the centre 
 of the poisoned spot. This can be seized by 
 delicate forceps and pulled out, and the do- 
 ing of this affords immediate relief., If it 
 remain, there is no danger, as is commonly 
 supposed ; the worst result is an increase of 
 the soreness, and a formation of matter by 
 which its discharge is after some time effected. 
 STINKS. (See Deodorizers'.) 
 STOCK — The water in which meat has been 
 boiled as directed for soups ; it forms the basis 
 of all soups and gravies. Stock made from 
 fresh meat, is made exactly like soup, omitting 
 the thickening and seasonings ; but by sav- 
 ing the bones from roasts, etc., and using 
 them as follows, a constant supply of it can 
 be kept on hand at a very small cost : — Put 
 whatever bones are at 
 hand in a pot, cover them 
 with cold water, and boil 
 them slowly three or four 
 hours ; then pour off the 
 liquor into another pot, 
 and add to each gallon 
 the meat off a knuckle 
 of veal, a pound of lean 
 beef, and! a pound of 
 lean bacon, all Sliced, with 
 two or three scraped carrots, two onions, two 
 turnips, and two quarts of water ; stew till the 
 meat is quite tender, but do not let it burn. 
 Stock thus prepared will serve either for soup 
 or for brown or white gravy. (See Soup.) 
 STOCKFISH, (to Hake.) *' 
 STOCKINGS, Silk, To Wash.— To wash 
 33 
 
 Large Stockpot. 
 
 ■white silk stockings, make a lather of white 
 soap and warm soft water ; stretch the stock- 
 ings on a table,- and with a roll of rough coarse 
 cloth, dipped in the lather, rub them hard, first 
 on one side, then on the other. Repeat the pro- 
 cess with three lathers. Then dip them in three 
 waters to rinse them, and when quite clean hang 
 them up, without rinsing, the wrong side outward. 
 When half dry take them down, stretch and 
 pin them, the right side out, on a cloth. Do 
 not iron them, but rub them till smooth with a 
 small roll of clean flannel. 
 
 To wash black silk stockings, cut some white 
 soap into thin bits and boil it in soft water till 
 thoroughly dissolved ; then mix a little of it in 
 cold water, adding a teaspoonful of gall. Hav- 
 ing turned the stockings wrong side outward, 
 and rubbed some of the boiled soap on the 
 dirtiest places, wash them well through the 
 lukewarm suds ; repeat the washing in fresh 
 suds and water, till they are quite clean ; then 
 rinse them through two cold waters,-adding to 
 the last a little blue from the blue-bag ; then 
 squeeze them well, stretch them evenly, and 
 hang them out immediately. While still damp, 
 turn them right side out, stretch, and pin them 
 on an ironing blanket, and with the end of a bit 
 of rolled-up flannel, on a smooth stone, rub them 
 hard and quick one way, till they are quite dry, 
 and look smooth and glossy. This is better 
 than to iron them, which always gives silk 
 stockings an old appearance. 
 
 STOMACH-PUMP. — This is an apparatus 
 by means of which, in cases of poisoning, fluids 
 can be introduced artificially into the stomach, 
 or be withdrawn from this organ. It consists 
 in a small pumping apparatus, to which is at- 
 tached a long elastic . tube of sufficient length 
 to be passed down the gullet into the stomach. 
 This tube, at the point where it passes into the 
 mouth,.is usually guarded from the action of 
 the patient's teeth by a perforated gag of wood. 
 The -stomach-pump, though not used so fre- 
 quently and indiscriminately as in former days, 
 is, however, an invaluable and indispensable 
 aid in the treatment of cases of poisoning by 
 opium and other narcotics, and of extreme 
 drunkenness caused by poisonous quantities of 
 spirits. It maybe laid down as a general rule, 
 that the stomach-pump ought always to be used 
 when the patient, under the influence of a nar- 
 cotic or alcoholic poison, is too much exhausted 
 or too insensible to swallow emetics or anti- 
 dotes, or where, as in cases of attempted sui- 
 cide, he obstinately refuses to swallow. One 
 or two pints of lukewarm water should first be 
 pumped into the stomach, and then be with- 
 drawn with part of the contents of the stomach 
 and of the poison. This process should be re- . 
 peated until the injected water, when pumped 
 back again, is found to be clear and colorless. 
 Very often, however, the simple introduction of 
 the stomach-pump, or the presence of a small 
 quantity of warm water, will cause vomiting ; 
 but in cases of intense narcotic poisoning, the 
 stomach is generally insensible to the presence 
 of the tube, and requires to be well washed 
 
514 
 
 STRAINERS 
 
 STRAWBERRY 
 
 out. When, in cases of poisoning, the patient 
 is able or willing to swallow, and vomiting can 
 be produced by the frequent administration of 
 warm drinks, the stomach-pump ought not to 
 be used. This instrument is not always a 
 harmless one, and when used by inexperienced 
 hands, and in circumstances exciting haste and 
 confusion, may do considerable mischief. The 
 mucous membrane of . the throat, gu.Het, or 
 stomach, may be wounded by the violent in- 
 troduction of the tube, and some bleeding from 
 the raw surfaces may be produced. A more 
 serious accident is the introduction of the tube 
 into the air-passages instead of the gullet and 
 stomach. -A case has been recorded in which 
 after death from sulphuric acid poisoning 
 treated by the stomach-pump, the windpipe, 
 bronchi, and large portions of the spongy tissue 
 Of the lungs were found choked and plugged 
 with chalk mixture, which it had been intended 
 to introduce into the stomach. Another dan- 
 ger attending the use of the stomach-pump is 
 laceration of the mucous membrane of the 
 stomach, strips of which are drawn into the 
 orifices of the tube as the fluid contents of the 
 stomach are being withdrawn. This occurs 
 only in cases where the inner coat of the stom- 
 ach has been softened by some corrosive agent, 
 and on this account it has been laid down as a 
 rule that the stomach-pump ought not, except 
 under special circumstances, to be used in cases 
 of poisoning by the mineral acids. 
 
 STOVES. (See Warming.) 
 
 STRAINERS.— These are made of cloths, 
 of metal, of earthenware pierced with holes, or 
 of wire-cloth. The cloth strainers are best, and- 
 those made of metal should not be used at all. 
 
 STRAMONIUM.— By this term is com- 
 monly implied the leaves of the Datura Stra- 
 monium or Thorn Apple, but the seeds of the 
 same plant are also now used to a considerable 
 extent. The leaves are large an,d much in- 
 dented at the edges, with a peculiarly rank and 
 disagreeable odor. These should be gathered 
 when the plant is flowering. The seeds are 
 very small, kidney-shaped, and rough on tho 
 surface, and have a peculiar taste. All parts 
 of the plant contain an alkaloid identical with 
 that contained in belladonna, but called datura 
 instead of atrophia. This may be obtained in 
 white crystals, which yield a peculiar odor on 
 being moistened by sulphuric acid. The prep- 
 arations are made from the seeds only, and are 
 an extract and tincture. The leaves are mainly 
 used for smoking. 
 
 The properties of stramonium are much like 
 those of belladonna, as might be expected 
 from their similarity of composition. Never- 
 theless, stramonium, more perhaps from habit 
 than anything else, is most frequently given 
 for maladies which are not usually treated by 
 belladonna. Stramonium is, in point of fact, 
 jprescribed almost entirely for spasmodic lung 
 affections, especially asthma. For this malady, 
 whether merely spasmodic or partly dependent 
 on disease of the organ itself, stramonium is 
 'usually prescribed in the form of tincture, or 
 
 the leaves are given for smoking. These gen- 
 erally do well, and procure relief for a time at 
 all events. Dose, 20 minims of the tincture 
 three or four times a clay. 
 
 Stramonium is sometimes given with the 
 intention of relieving pain. An ointment may 
 be made of the leaves and spread over a pain- 
 ful part, but this plan is not often adopted, 
 Fpr srnoking, twenty grains of the dried, leaf 
 may be made into a cigarette and smoked, 
 taking care to inhale the smoke. This at 
 first gives rise to cough, but by-and-by pro- 
 fuse expectoration follows, and then comes 
 relief. Some mix stramonium with tobacco, 
 but the smoke of this is more irritating, and 
 cannot well be inhaled. In some cases stra- 
 monium fails altogether, «and in all the dose 
 must be increased. The Datura tatula has 
 been used for smoking like the Datura Stra- 
 monium. 
 
 STRANGULATION. (See Choking.) 
 STRAWBERRY.— The strawberry belongs 
 only to temperate and rather cold climates, and 
 no fruit of these latitudes that ripens without the 
 aid of artificial heat is comparable to it in point 
 of flavor. It has also a delicious fragrance, it 
 is sub-acid and cooling, and has the peculiar 
 advantage of not creating acidity when taken 
 into the stomach. It is nutritious and very 
 wholesome, and may be safely eaten where 
 other fruit is forbidden ; physicians indeed 
 rank strawberries among their pleasant reme- 
 dies, particularly in cases of fever. There arc 
 many varieties of the strawberry ; among the 
 earliest and best being the early scarlet, Hovey 
 seedlings, McAvoy's superior, Burr's pines, 
 Scotch runners, Black Prince, Boston pines, 
 etc. The first strawberries make their appear- 
 ance from the South about the 1st of April, 
 when they fetch very high prices ; in May they 
 are more abundant, and by the 1st of June arc 
 generally quite plentiful, continuing. sq,till tho 
 25th of June, when the supply begins to fail. 
 By the middle of July they have generally dis- 
 appeared, entirely. Besides being used for des- 
 sert, strawberries are preserved in several ways. 
 (See Compotes, Ice-cream, Ices, Jam, Jeli.v, 
 Marmalade, Pies, Preserves, Puddings, 
 and Tarts.) 
 
 Chantilly Basket. 
 
 Chantilly Basket. — This is a very ornamen- 
 tal dish. Take a mould of any sort that will 
 
STRYCHNINE 
 
 STUFFINGS 
 
 515 
 
 serve to form a basket on, just dip the edge of 
 some macaroons into melted barley sugar, and 
 fasten them together with it; take it out of the 
 mould, keep it in a dry place until wanted, then 
 fill it high with whipped strawberry cream which 
 has been drained on a sieve from the preced- 
 ing day, and stick very fine ripe strawberries 
 over it. It should not be filled until just before 
 it is served. 
 
 STRYCHNINE. — Poison. —Symptoms: 
 Shortness of breath,' rigidity of muscles of neck 
 and back, spasms of the extremities. Treat- 
 ment. (See Nux Vomica.) In proper doses it 
 is a valuable tonic, especially in nervous exhaus- 
 tion. It is also very useful in paralysis, partic- 
 ularly when the parts begin to improve. The 
 dose is about the ^th part of a grain. It is a 
 deadly poison, however, and should never be 
 taken except under .medical advice. 
 
 STUARTIA. — The Stuartia Pentagynia is 
 one of the most desirable of the hardy shrubs. 
 It grows wild in the mountains of the Middle 
 ana Southern States, but has been reduced to 
 cultivation by Messrs. Parson within the past 
 few years, and should find a place in every gar- 
 den, however small. The plant itself is grace- 
 ful, the foliage is very pretty, and it is covered 
 in August with a profusion of large camellia- 
 like flowers, white, with purple centre. Plant 
 it in the spring in any good soil, where the sun 
 is not too powerful. 
 
 STUCCO. — A term frequently applied to va- 
 rious kinds of lime or cement coatings laid in 
 masonry in imitation of stone. Speaking more 
 strictly, it means a species of plastering worked 
 up by hand to a face adapted to receive paint. 
 The common stucco is nothing more than plas- 
 tering which has received an additional amount 
 of manipulation. Marble stucco is made with 
 fine lime mixed with calcareous powder and 
 chalk in such proportions and worked in such 
 a way as to produce a hard uniform surface 
 which admits of being colored, painted, and 
 polished, so as to resemble various colored 
 marbles. Owing to the great variations of tem- 
 perature — the extreme cold of winter and the 
 heat of summer — in this country, stucco should 
 never be applied to the outside walls of a 
 house of any pretensions. It will begin to 
 crack and peel off within two years. 
 
 STUDENT LAMP. {See German Stu- 
 dent Lamp.) 
 
 STUFPINGS.-In making stuffings and force- 
 meats, the special tastes of those who are to 
 eat them must be consulted in the matter of 
 'seasoning, and no exact rules can be given on 
 this point. No one flavor should predominate 
 greatly ; and if several dishes with force-meat 
 are served at the same meal, there should be a 
 marked difference in their taste. Force-meat 
 should be consistent enough to cut with a 
 knife, but not dry or heavy. The ordinary 
 stuffing for turkeys, chickens, veal, etc., is made 
 of bread-crumbs, mixed with butter, pepper, 
 salt, thyme„or sweet marjoram, and wet with 
 hot water or milk. The yolk of an egg or two 
 may be added if desired ; and besides thyme 
 
 and sweet marjoram, parsley and sweet basil 
 may be used for seasoning. 
 
 Bread-crumb Stuffing. — Crumble bread 
 quite fine — do not grate it — and to a pint, allow 
 an ounce of butter, an even teaspoonful of - 
 salt, half a teaspoonful of pepper, and the 
 same . of celery seed ; stir the whole in 
 a frying-pan until thoroughly heated, when it 
 is ready for use. Fresh celery, chopped, may 
 be used instead of the seed, or chopped parsley 
 instead of either ; also parboiled oysters, or 
 chopped ham. This is excellent for all boiled 
 fowls. For roast fowls use summer savory, 
 or any of the sweet herbs in addition to the 
 pepper and salt. Use grated onion if liked. 
 The bread is sometimes soaked, but it makes 
 a sodden mass which can hardly be preferred 
 to the light dry stuffing which rolls out in the 
 carving, and moistens itself in the gravy. In 
 stuffing for veal, omit the salt and add a gill of 
 pork chopped fine. Geese are often stuffed 
 with mashed potatoes seasoned with butter, 
 pepper, salt, and sweet marjoram. 
 
 Chestnut Stuffing.— Roast chestnuts and 
 skin them, removing also the white envelope 
 beneath the outsjde skin ; fill the inside of the 
 chicken or turkey till half full, add one or two 
 ounces of butter, and finish the filling. 
 
 Egg Balls. — Beat three hard yolks of eggs 
 in a mortar, and make into a smooth p"aste 
 with the yolk of a raw one ; roll it into small 
 balls, and throw them into boiling water two 
 minutes to harden. 
 
 Porce-meat Balls. — Mix a pound of fresh 
 suet (for a garnish or for soup), take : veal, 1 2 
 oz ; salt pork, 3 oz ; grated bread, 2 oz ; salt 1 even 
 teaspoonful ; pepper and summer savory, y^ 
 teaspoonful each ; sweet cream, 3 tablespoon- 
 fuls ; egg (beaten with the cream), I. 
 
 Chop the meat fine as possible, mix with the 
 other ingredients and make into smooth balls, 
 a little larger than a marble ; roll in beaten egg, 
 then in bread that has been grated and sifted ; 
 place them on a frying basket and sink it in deep 
 hot lard, first testing the heat with a bit of bread. 
 They will brown at once ; then reduce the heat 
 and let them remain two or three minutes that 
 the veal may be. well cooked. If intended for 
 soup, lay a dozen balls in the tureen. They 
 may be made of any cold meat, and seasoned to 
 the taste. 
 
 Lobster Force-meat. — Take the flesh and 
 soft parts of a middling sized lobster, half 
 an anchovy, a large piece of boiled celery, the 
 yolk of a hard-boiled egg, a little cayenne, 
 mace, salt, . and white pepper, with two table- 
 spoonfuls of bread-crumbs, and one of oyster 
 liquor, two ounces of butter warmed, and two 
 eggs ; beat well together in a mortar, make 
 into balls, and fry to a fine brown in butter. 
 This is excellent for fish, soups, or stews. , 
 
 Onion and Sage Stuffing.— Boil three 
 large onions from ten to fifteen minutes, 
 press the water from them, chop them small, 
 and mix them with an equal quantity of bread- 
 crumbs, a heaped tablespoonful of minced-sage, 
 an ounce of butter, a saltspoonful of salt, and 
 
516 
 
 STURGEON 
 
 SUCKER 
 
 half as much pepper. This is a very popular 
 stuffing, for geese, ducks, pork, etc. Part of 
 the liver of the goose or duck boiled two or 
 three minutes and sliced fine is sometimes ad- 
 ded to these, and the whole is then bound 
 together with yolk of egg ; but they are not 
 necessary. The onions can be used raw when 
 their strong flavor is not objected to ; but the 
 odor of the whole dish will then be somewhat 
 overpowering. 
 
 Oyster Stuffing. — Prepare a stuffing of 
 four ounces bread-crumbs, mixed with two 
 ounces of butter, and seasoned with salt, pep- 
 per, and thyme or sweet marjoram ; mince a 
 dozen oysters and stir into it ; and, if you are 
 partial to the taste, wet the bread-crumbs with 
 the oyster-liquor. This is an excellent stuffing 
 for turkeys. 
 
 Sausage Stuffing. — Prepare as directed 
 for Oyster Stuffing, adding from four to six 
 ounces of sausage-meat instead of the oysters. 
 
 Or, set a saucepan on the fire with half an 
 ounce of butter in it, and when the butter has 
 melted add . an onion chopped fine, and fry 
 nearly brown ; then add the. heart and liver of 
 the chicken or turkey, chopped fine, and from 
 six to eight ounces of sausage-meat (according 
 to the size of the bird) : stir for about twelve 
 minutes, take from the fire, mix the yolk of an 
 egg in it, and set back on the fire for five min- 
 utes, stirring all the while. 
 
 Suet Force-meat. — Mix well together six 
 ounces of fine stale crumbs, with an equal 
 weight of beef-kidney suet, chopped extremely 
 small, a large dessertspoonful of parsley, mixed 
 with a little lemon-thyme, a teaspoonful of salt, 
 a quarter one of cayenne, and a saltspoonful or 
 rather more of mace and nutmeg together; 
 work these with three unbeaten egg-yolks, and 
 three teaspoonfuls of milk ; then put the force- 
 meatirito a large mortar, and.pound it perfectly 
 smooth. Take it out, and let it remain in a 
 cool place for half an hour at least before it is 
 used ; then roll it into balls, if it be wanted to 
 serve in that form ; flour <and fry them gently 
 from seven to eight minutes, and dry them well 
 before they are dished. 
 
 The finely grated rind of half a lemon would 
 improve this force-meat for many. 
 
 'STURGEON. — A very large fish which is 
 taken in great abundance in American waters, 
 and sold in the markets cut up like halibut. It 
 is not a delicate fish in flavor, but it is whole- 
 some, and, when properly prepared, far from 
 unpalatable. The young fat fish are consid- 
 ered best; their flesh has alight red or "beefy" 
 appearance, and the fat is of a pale, yellow 
 color. The Sturgeon is in season from the 
 middle of April to the ist of September. 
 
 Baked Sturgeon.— Remove the skin and 
 soak the fish in salt and water for halt an 
 hour ; then parboil it to take out the oil of 
 which there is generally too much. Make a 
 force-meat of bread-crumbs, salt pork chopped 
 very fine, butter, and sweet herbs ; cut deep 
 gashes in the upper part of the fish, and rub 
 this force-meat well in. Put into a baking-pan, i 
 
 add a little water, and bake in a moderate overt 
 for ah hour. 
 
 Roast Sturgeon. — Soak the fish in salted 
 water for an hour, then wipe dry, and roast 
 before a hot fire, basting frequently with but- 
 ter. Serve with some piquant sauce. 
 
 Steak (Sturgeon). — Skin carefully, soak in 
 salted water for an hour, wipe dry, sprinkle 
 with salt, and broil on a gridiron over hot coals \ 
 when done, spread butter liberally over it, dust 
 with pepper, and serve hot. Sliced lemon may 
 be sent round with it. 
 
 STYE. — This is an inflammation on the edge 
 of the eyelid, resulting in the formation of mat- 
 ter which must be let out. For two or three 
 days it is very painful and red. Bathing with 
 hot water is! the best thing, and when a yellow- 
 ish spot is seen, then the matter is pointing; 
 and on being pricked with a needle or knife- 1 
 point, the ptfs exudes and gives relief at once. 
 Rubbing the spot with a smooth gold ring when 
 the preliminary itching and. tenderness are first 
 felt is believed to act as a preventative. Some- 
 times a succession of styes follow each other^ 
 one scarcely yielding, before another appears ; 
 this indicates a bad state of the blood, and lo- 
 cal treatment will be of little use. 
 
 STYPTICS. — Substances applied to a part 
 to arrest bleeding. Most of these are astrin- 
 gents, and seem to act by causing the minute 
 blood-vessels to shrink, and so prevent further 
 hemorrhage. Cold is the best and simplest 
 styptic, especially if applied as ice ; that will 
 arrest most bleedings. Astringent substances, 
 like galls in powder, catechu, matico in powder, 
 and alum, may all be employed. The perchlo- 
 ride and persulphate of iron, are also powerful 
 styptics.- (See Bleieding.) 
 
 SUCCORY. (See Chicory.) 
 
 SUCCOTASH.— This is usually made of 
 green corn and Lima, string or butter beans. 
 
 Take boiled corn on the cob; score e'ifery row 
 of grains lengthwise ; cut off the outer edge 
 and with the back of the blade push out the 
 heart and cream ; allow two thirds of corn to 
 one of beans ; 'put them in a stew-pan, cover 
 with boiling water, when tender let the remaining 
 water boil away ; add a gill of rich milk, a lib- 
 eral lump of butter ; pepper and salt to taste 
 and let it simmer for fifteen minutes. If not 
 thick as liked, add a teaspoonful of corn starch. 
 
 SUCKER.— A fair pan fish, with a somewhat 
 earthy taste. The large-scaled ox blue siicker\s 
 a smaller fish than the common sucker, of a pale 
 blue color, and not so good for the table. The 
 
 1'orned Sucker has little horns between the eyes 
 and nose ; it is good but not delicate eating. AH 
 are in season from October to April, but are sel- 
 
SUDORIFICS 
 
 dom very abundant. Boil or fry as directed for 
 fresh Mackerel. 
 
 SUCKING-FIG. (See Pig.) 
 
 SUDORIFICS. — Remedies which cause and 
 promote perspiration. They are also called 
 diaphoretics. (See Diaphoretics.) 
 
 SUET. — The fat which invests the kidneys 
 of oxen or sheep ; that of the former is called 
 beef-suet, and that of the latter is called mutton- 
 suet. The internal fat ot all ruminating animals 
 is harder than that of others, and is slightly 
 brittle ; when melted and separated from the 
 membranes in which it is contained, it consti- 
 tutes tallow. Good suet should be of a brighter 
 shade than the meat or muscle fat, dry and hard, 
 should break or crumble easily, and should 
 show but little fibre through it. Besides being 
 employed instead of butter or lard for greasing 
 gridirons, frying-pans, etc., suet is used in 
 many ways. (See Dumplings, Pies, Pud- 
 dings, and Stuffings.) 
 
 SUGAR. — There are two kinds of sugar 
 which are chemically different, and are known 
 as cane-sugar and grape-sugar, the former 
 being obtained from the sugar-cane, the maple- 
 tree, the root of the beet, the mallow, and some 
 other forest trees and cultivated plants ; while 
 the latter is contained in varying quantities in 
 those fruits which are more or less sweet, es- 
 pecially .in the grape, fig, and plum. There are 
 several other peculiar varieties of sugar, t>ut the 
 only one which requires mention is milk-sugar, 
 which is found in the milk. of animals, and 
 which may be obtained by evaporating whey to 
 a syrup, and purifying the sugar, which crystal- 
 lizes in the form of a four-sided prism, and is 
 very hard, white, and transparent, i By far the 
 larger part of the sugar consumed in this 
 country is the produce of the sugar-cane, some 
 of it being imported from the West Indies, while 
 a considerable portion of the whole is made in 
 ' the Southern States. 
 
 The impurities of cane-sugar consist of frag- 
 ments of the cane, vegetable albumen, blood 
 (from the material used in fining it), an animal- 
 cule peculiar to it, woody fibre, and starch ; be- 
 sides which may be enumerated lime, lead, iron, 
 sand, and salt, all of which are found in the raw 
 sugar, and but seldom in the refined sugars, 
 unless these contain a portion of the molasses 
 still adhering to their crystals. Some of the 
 impurities are owing to the ordinary processes 
 of manufacture, and are unintentional, while 
 others are due to those wilful adulterations 
 called in the trade " handling." This term is 
 ostensibly applied to the mere mixing of differ- 
 ent qualities of sugar together ; but too often it 
 is simply a cover for the introduction of other 
 substances. These adulterations have been 
 shown to occur to a very great extent in the raw 
 sugars sold in our shops ; but as they are 
 scarcely practised at all in white or lump sugar, 
 the public can avoid them by purchasing the 
 latter article only. Loaf or refined sugar, when 
 good, is of a close texture, of a fine white gloss, 
 and is simply sweet to the taste, without other 
 -flavor; when inferior, it is coarse, with looser 
 
 SULPHUR 517 
 
 grain, crumbles easily, and is a little yellow- 
 ish in color, and its sweetness has something 
 of the taste of moist sugar. Moist or raw sugar, 
 when good and unadulterated, is bright and 
 composed of crystallized grains. A dull-looking 
 moist sugar is always one of an inferior or 
 doubtful quality. 
 
 Loaf sugar should be stored i'h the papers on 
 a shelf. The others should be kept in closely- 
 covered kegs or covered wooden receptacles 
 made for the purpose. It is not well to buy 
 large quantities at a time. 
 SUGAR-BEER. (See Beverages.) 
 SUGAR-CANDT. (See Candy.) 
 SUGAR-CANE.— A species of large, jointed 
 reed or grass, of which there are several vari- 
 eties, all of them being natives of tropical and 
 sub-tropical countries. The common sugar- 
 cane is a perennial, with a creeping root, send- 
 ing up a number of stems from eight to twelve 
 feet high, which have many joints, are of var- 
 ious colors, and from one to two inches thick. 
 They are filled for about two-thirds of their 
 length with a loose, sweet, juicy pith. The 
 leaves are ribbon-shaped, and four or five feet 
 long, with a strong whitish middle nerve. The 
 violet-colored sugar-cane is much esteemed and 
 widely cultivated in the West Indies and in the 
 Southern States. The sugar-cane is usually 
 propagated by cuttings, the top jbints being 
 used for this purpose. The cuttings are planted 
 in rows three or four feet apart, and at intervals 
 of about two feet in the rows. The largest va- 
 rieties, in rich moist soils, attain a height of 
 twenty feet ; but in poor dry soils the height is 
 sometimes no more than six feet. The best '. 
 varieties are ready for cutting in about ten 
 months from the time of planting, but other 
 varieties are unfit for use until they have had 
 from twelve to twenty months' growth. Fresh 
 stems, called rattoons, spring from the root, 
 after the old stalks are cut off, so that the plan- 
 tation does not require to be renewed for several 
 years- ; but the cane of the first crop is largest, 
 and a gradual decrease of size takes place. 
 The Chinese Sugar-cane or Sorgho-grass was 
 introduced into the United States in 1856, 
 where its cultivation has extended as far North 
 as Maine. (See Sorghum.) 
 
 SULPHUR. — Sulphur is employed in medi- 
 cine in two forms — sublimed sulphur and pre- 
 cipitated sulphur or milk of sulphur. Sublimed 
 sulphur is commonly used ; it is a bright yellow 
 powder without taste or smell. It burns with 
 a blue flame, and produces the unpleasant fumes 
 of sulphurous acid. The precipitated sulphur is 
 pale yellow, and its powder is much finer. The 
 preparations of sulphur are a confection and an 
 ointment. The confection contains sulphur, 
 cream of tartar, and syrup of orange-peel; it is 
 a valuable laxative in piles, or where it is not 
 desired to do more than gently, open the bowels. 
 It is mainly, however, as an external application 
 that sulphur is "employed. Sulphur ointment 
 still remains the great remedy, for the itch, and 
 it is useful in other forms of skin disease. (See 
 Itch.) 
 
518 
 
 SULPHURIC ACID 
 
 SWANSDOWN 
 
 SULPHURIC ACID. — Poison. Symp- 
 toms: Great distress of the stomach. Treat- 
 ment: Give a tablespoonful or two of pul- 
 verized chalk or magneBia, with a little 
 water. If neither is at hand, lime, or even 
 plaster knocked from the wall and ground up. 
 It is known as oil of vitriol ; intensely acid, 
 and chars any vegetable substance added, to it. 
 Commercial oil of vitriol often contains arsenic, 
 from the use of impure sulphur. The diluted 
 acid is used in two forms — aromatic sulphuric 
 acid, which is flavored by cinnamon and ginger ; 
 and dilute sulphuric acid, in which water alone 
 has been added. The strong sulphuric acid is 
 rarely employed, even as a caustic ; it is unman- 
 ageable, and less powerful reagents are prefer- 
 red. Internally, the aromatic or dilute sulplVuric 
 acid is mainly used as an astringent. In this 
 way it is of much service in the wasting sweats 
 of consumption ; and it may be of service where, 
 there is a chronic mucous discharge from the 
 bowels. It is also of importance as ah astrin- 
 gent in diarrhoea. The ordinary dose of 
 dilute or aromatic sulphuric acid is about 
 10 or 15 drops, well diluted with water, 3 or 
 4 times a day. In diarrhoea, that quantity 
 ought to be given w\£h as much laudanum, if 
 irritating substances have been expelled. 
 
 SULPHUROUS ACID.— A remedy of some 
 importance. It may be prepared in a variety of 
 ways, but it is most commonly obtained by redu- 
 cing sulphuric acids by means of charcoal. 1 1 is 
 most easily prepared by burning sulphur in the 
 open air. It has the well-known odor of burning 
 sulphur. Sulphurous acid is a powerful deoxi- 
 dizing reagent, and is powerfully destructive of 
 vegetable life. Applied to the skin, it causes 
 some reddening ; and if any vegetable parasite 
 is present, as is not unfrequently the case in 
 skin disease, it is destroyed. Hence arises its 
 value in such maladies. Internally, if there is 
 any tendency to fermentation, and if fungi are 
 present in the stomach,, it does great good. 
 Used as spray in certain forms of sore throat, 
 sulphurous acid is also of great use. It may 
 be used, diluted as a gargle. Sulphites and hy- 
 drosulphites, especially of soda, are frequently 
 given internally in its ster.d. (&« Soda.) 
 SUMACH (POISON) See Poison Plants 
 SUN-STROKE.— This is a sudden prostra- 
 tion due to long exposure to great heat, es- 
 pecially when one is fatigued or exhausted. It 
 commonly results from undue exposure to the 
 sun's rays in summer, but it may be caused by 
 exposure to too great heat under any circumstan- 
 ces. It begins with pain in the head or dizziness, 
 quickly followed by loss of consciousness and 
 complete prostration. Sometimes, however, 
 the attack is as sudden as a stroke of apoplexy. 
 As the symptoms advance, there is flushing of 
 the face with increased action of the heart and 
 labored breathing, and then coma, upon which 
 in a few hours death will supervene. Slighter 
 symptoms may occur, and either pass away 
 under judicious treatment, or slowly merge into 
 the severer form. 
 Treatment. — The immediate aim should be 
 
 to reduce the excessive heat. Take the patient 
 at once to a cool and shady place, but don't carry 
 him far to a house or hospital. Loosen the 
 clothes well about his neck and waist, and lay 
 him down with the head a little raised. If the 
 attack seems slight, apply wet cloths to 'the 
 head, renewing them frequently, and mustard 
 or turpentine to the calves of the _ leg and the 
 soles of the" feet. If the prostration is great; 
 dash pails of cold water on his head and chest, 
 or put him under a pump and pump water freely 
 on him. If he can swallow, some stimulant 
 should be given ; aromatic spirit is best, but 
 some weak brandy or whiskey and water will 
 answer. The patient too must be kept perfectly 
 quiet. Exertion of any kind may cause the 
 heart to stop, and thus result in death. Bleed- 
 ing is often resorted to in cases of sun-stroke, 
 but the advantage of this is doubtful, and no one 
 but a physician should venture upon it. During 
 convalescence the patient must avoid fatigue or 
 exposure to heat, and must have a nutritious 
 and stimulating diet. 
 
 SUFFER AND TEA —In the large cities 
 where late dinners are the rule, tea is an obso- 
 lete meal, lunch in the middle of the day hav- 
 ing taken its place. Some, it is true, have 
 adopted the continental practice of eating- late 
 suppers ; but the practice is unquestionably a 
 bad one, except for those who sit up very late 
 or who work hard at night. A dinner requires 
 at least four hours to digest; even in a perfect-' 
 ly healthy stomach, and the digestive organs 
 afterwards require a period of rest. To take 
 in more food while the process of digestion is 
 in full operation cannot but be injurious, and 
 the consequences, in the shape of dyspepsia 
 and sleeplessness, are not slow in manifesting 
 themselves. When dinner is taken at mid-day, 1 
 the tea may consist of any of the dishes sug- 
 gested for breakfast and lunch. (See Break- 
 fast and Lunch.) For late suppers, the 
 lighter the food the better. Fresh fish, sar- 
 dines, well-ripened fruit, a cream, light pud- 
 ding, blanc-mange, a little iced fruit, fruit-jelly, 
 prunes, etc., are appropriate. Strong tea or 
 coffee should not be- drunk ; nor wine, unless 
 it be a very light one. 
 
 SWAN. — There are two varieties of this 
 bird which are found in our markets. The 
 trumpeter swan is most abundant ; they are 
 generally shot near the Chesapeake Bay. The 
 young are pretty good eating, but the old are 
 very dry and tough. The wild or whistling 
 swan is only occasionally to be had. The cyg- 
 nets (young) are very fine eating, but they should 
 not be more than a year or two old. They re- 
 quire five or six years to reach maturity. The 
 third year the bill becomes black. Very old 
 birds have a hard protuberance on the bend of 
 the last joint of the wing. Both varieties are in 
 season from November to January. Prepare, 
 cook, and serve as directed for wild Duck. 
 
 SWANSDOWN.— Properly speaking swans- 
 down is the fine, soft, downy feathers of the 
 swan, used for various articles of ladies' dress, 
 trimmings, etc. The term is commonly applied 
 
SWEETBREADS 
 
 SWIMMING 
 
 519 
 
 to a sort of twilled fustian, made of wool with a 
 small quantity of silk, and used forgentlemens' 
 waistcoats. An inferior kind has cotton instead 
 of silk. 
 
 SWEETBREADS. — These are rightly 
 esteemed one of the greatest delicacies of the 
 meat kind. There are but two in a calf, one 
 from the neck or throat, called " throat sweet- 
 bread," the other from near the heart, known 
 as the " heart sweet bread." The largest are 
 the best, and the heart sweet-bread the most 
 delicate. Their color should be clear, and a 
 shade darker than the fat of the same animal. 
 
 In whatever way sweet breads are dressed, 
 they should first be well soaked in lukewarm 
 water, then thrown into boiling water to blanch 
 them, as it is called, and to render them firm. 
 If lifted out after they have boiled from five to 
 six minutes, according to their size, and laid 
 immediately into fresh water to cool, their color 
 will be better preserved. 
 
 Broiled Sweetbreads. — Parboil them as 
 above, spread plenty of butter over them, and 
 broil on a gridironover hot coals, turning often. 
 Fricasseed Sweetbreads. — Cut up the 
 remnant of a cooked sweetbread in small pieces, 
 and prepare a good sauce or gravy as for stew- 
 ing; lay the sweet breads in the pan with the 
 gravy, and boil up once. Garnish with slices 
 of lemon, or pieces of fried bread. 
 
 Fried Sweetbreads. — Parboil five minutes, 
 wipe them dry, and lard with narrow strips of 
 salt fat pork, using a larcling-needle ; put a 
 very little butteror lard into a frying-pan, lay 
 in the sweetbreads, when it is hot, and fry to a 
 light crisp brown, turning often. 
 
 Roast Sweetbreads. — Parboil large ones, 
 and when cold lard them with salt pork as for 
 frying ; roast them brown in a moderate oven, 
 basting often with butter and water. For 
 sauce, plain butter and mushroom catsup. 
 
 Stewed Sweetbreads. — Parboil and lay in 
 cold water as directed above ; then put them 
 into a sauce pan, add a very little water, and 
 stew them until quite tender ; then add for each 
 sweetbread a teaspoonful of butter, and a little 
 cream ; season with pepper and salt and a little 
 chopped parsley ; let them simmer in this for 
 five minutes, dish them, and pour the gravy 
 over them. The sweetbreads may be larded as. 
 for frying, if liked very rich, but they are more 
 delicate without. 
 SWEET BRIER. {See Eglantine.) 
 SWEET HERBS. {See Herbs.) 
 SWEET MARJORAM. {See MARJORAM.) 
 SWEET POTATO. {See Potato.) • 
 SWIMMING, Hints On. — Every person 
 male or female, should learn to swim ; and as 
 the art can be acquired much- easier in early 
 life, parents- should encourage their children to 
 learn, and every school should have a swim- 
 ming bath attached. In France all soldiers 
 are' taught to swim as a part of their drill exer- 
 cise. As Dr. Franklin's hints on swimming 
 are generally conceded to be unsurpassed in 
 practical usefulness, we will quote them in 
 preference to any of the newer and more tech- 
 
 nical " guides ; " for this fact is both true and 
 important : success in swimming at the start 
 depends much more on the state of mind of the 
 beginner than on any fancied knowledge of the 
 technique of the art. Dr. Franklin says : 
 
 " The only obstacle to improvement in this 
 necessary and life-preserving art is fear ; and it 
 is only by overcoming this timidity, that you can 
 expect to become a perfect master of swimming 
 It is a very common thing for novices in the 
 art of swimming to make use of corks or blad- 
 ders to assist in keeping the body above water ; 
 some have utterly condemned the use of these ; 
 however, they may be of service in supporting 
 the body while one is learning what is called 
 the stroke, or that manner of drawing in and 
 striking out the hands and feet that is neces- 
 sary to produce progressive motion. But you 
 will be no swimmer till you can place confidence 
 in the power of the water to support you ; I 
 would therefore advise the acquiring that con- 
 fidence in the first place ; especially as I have 
 known several who, by, a little practice neces- 
 sary for that purpose, have insensibly acquired 
 the stroke, taught as if it were by Nature. 
 The practice I mean is this : choosing a place 
 wh ere the water deepens gradually, walk coolly 
 into it till it is up to your breast, then turn round 
 your face to the shore, and throw an egg into 
 the water between you and the shore ; it will 
 sink to the bottom, and be easily seen there if 
 the water be clean. It must lie in the water so 
 deep that you cannot reach to take it up but by 
 diving for it. To encourage yourself in order 
 to' do this, reflect that your progress will be 
 from deep to shallow water, and that at any 
 time you may, by bringing your legs under you, 
 and standing on the bottom, raise your head 
 far above the water ; then plunge under it with 
 your eyes open, which must be kept open be- 
 fore going under, as you cannot open the eye- 
 lids for the weight of water above you, throw- 
 ing yourself towards the egg, and endeavoring 
 by the action of your hands and feet against 
 the water, to get forward till within reach of 
 it. In this attempt you will find that the water 
 buoys you up against your inclination ; that it 
 is not so easy to sink as you may imagine, and 
 that you cannot but by active force get down 
 to the egg. Thus you feel the power of water 
 to support you and learn to confide in that 
 power, while your endeavors to overcome it 
 and reach the egg, teach you the manner of 
 acting on the water with your feet and hands, 
 which action is afterwards used in swimming, 
 to support your head higher above the water, 
 or to go forward through it. 
 " I would the more earnestly press you to the 
 trial of this method, because, though I think I 
 shall satisfy you that your body is lighter than 
 water, and that you might float in it a long 
 time with your mouth' free for breathing, if 
 you would put yourself into a proper posture, 
 and would be still, .and forbear struggling ^ 
 yet, till you have obtained this experimental 
 confidence in the water, I cannot depend upon 
 your having the necessary presence of mind to 
 
520 
 
 SWIMMING 
 
 SYLLABUBS 
 
 recollect the posture, and the directions I gave 
 you relating to it. The surprise may put all 
 out of your mind. 
 
 "Though the legs, arms, and head of the hu- 
 man body, being solid parts, are specifically 
 somewhat heavier than fresh water, yet the 
 trunk, particularly the upper part, from its hol- 
 lowness, is so much lighter than water, as that 
 the whole of the body, taken altogether, is too 
 light to sink wholly under water, but some part 
 will remain above, until the lungs become 
 filled with water, which happens from drawing 
 water to them instead of air when a person in 
 the fright attempts breathing while the mouth 
 and nostrils are under water. 
 
 "The legs and arms are specifically lighter 
 than saltwater, and will be supported by it, 
 so that a human body cannot sink in salt water, 
 though the lungs were filled as above, but from 
 the greater specific gravity of the head. There- 
 fore, a person throwing himself on his back in 
 salt water, and extending his arms, may easily 
 lie so as to keep his mouth and nostrils free for 
 breathing; and, by a small motion of his hand, 
 may prevent turning should he perceive any 
 tendency to it. 
 
 " In fresh water, if a man throw himself on his 
 back, near the surface, he cannot long continue 
 in that situation but by proper action of > his 
 hands upon the water ; If he use no such ac- 
 tion the legs and lower part of the body will 
 gradually sink till he come into an upright, po- 
 sition in which he will continue suspended, the 
 hollow of his breast keeping the head upper- 
 most. 
 
 "But if, in this erect position, the head is kept 
 upright above the shoulders, as when we stand 
 on the ground, the immersion will, by the 
 weight of that part of the head that is out of 
 the water, reach above the mouth and nostrils, 
 perhaps a little above the eyes, so that a man 
 cannot long remain suspended in water with 
 his head in that position. 
 
 " The body continuing suspended as before, 
 and upright, if the head be leaned quite back, 
 so that the face looks upwards, all the back 
 part of the head being under water, and its 
 weight, consequently, in a great measure sup- 
 ported by it, the face will remain above water, 
 quite free for breathing,, will rise an inch high- 
 er every inspiration, and sink as much every 
 expiration, but never so low as that the water 
 may come over the mouth. 
 
 " If, therefore, a person unacquainted with 
 swimming, and falling accidentally into the 
 water, could have presence of mind sufficient 
 to avoid struggling and plunging, and let the 
 body take this natural position, he might con- 
 tinue long safe from drowning, till, perhaps, 
 help should come ; for as to the clothes, their 
 additional weight, when immersed, is very in- 
 considerable, the water supporting it ; though, 
 when he comes out of the water, he would find 
 them very tieavy indeed. 
 
 " I know by experience that it is a great com- 
 fort to a swimmer who has a considerable dis- 
 tance to go, to turn himself sometimes on his 
 
 back, and to vary in other respects the means 
 of procuring a progressive motion. 
 "When he is seized with the cramp in the leg, 
 the method of driving it away is, to give the 
 parts affected a sudden, vigorous, and violent 
 shock, which he may do in the air as he swims 
 on his back. 
 
 " During the great heats in summer there is 
 no danger in bathing, however warm we may 
 be, in rivers which have been thoroughly 
 warmed by the sun. But to throw one's self 
 into cold spring water, when the body has. been 
 heated by exercise in the sun, is an imprudence 
 which may prove fatal. , 
 
 "The exercise of swimming is one of the most 
 healthy and agreeable in the world. After hav- 
 ing swum for an hour or two in the evening, 
 one sleeps coolly the whole night, even during 
 the most ardent heats- of summer. Perhaps 
 the pores being cleansed, the insensible perspi- 
 ration increases and occasions this coolness." 
 
 Women swim more easily than men. Their 
 bony skeletons are lighter, they are better fur- 
 nished with adipose tissue — the soft fatty por- 
 tion of their bodies — and their heads are smaller. 
 (&« Drowned and Drowning.) 
 SYLLABUBS. — These are best made the day 
 before they are wanted, or at least early in the 
 morning, if they are tp be sent to table the 
 same evening. They require time to settle and 
 let their froth get firm. 
 
 Birthday Syllabub. Put into a large bowl 
 half a pound of sugar broken small, and' pour 
 on it the strained juice of two fresh lemons ; 
 stir these well together, and add a pint of 
 port wine, a pint of sherry, and half a pint of 
 brandy; grate in a small nutmeg, place the 
 bowl under the cow, and milk two quarts into 
 it. In serving it put a portion of the curd into 
 each glass, fill it up with whey, and pour a little 
 rich cream on the top. The rind of a lemon 
 may be rasped on part of the sugar when the 
 flavour is liked, tut it is not usually added. 
 
 Posset Syllabub.— Mix a quart- of thick 
 cream with a pound of lump sugar, and a pint 
 of white wine ; rub a- few, lumps of sugar upon 
 the rind of two or three lemons to extract the 
 essence, and pour upon them the juice of three 
 lemons ; add this to the cream, and whisk it one 
 way for half an hour, or until thick. 
 
 Solid Syllabub. — Put into a bowl three- 
 quarters of a pint of cream and the juice of one 
 large lemon; mix these well together, and 
 flavor with sweet wine, brandy, and sugar to 
 taste. Put an ounce of isinglass (or gelatine) 
 into a sauce-pan with half a pint of water and 
 boil it slowly, with a piece of lemon-peel in it, 
 until the isinglass is quite dissolved ; then pour 
 it into the bowl over the other ingredients, stir- 
 ring well for five minutes ; then pass it through 
 a colander, and put into moulds to cool and 
 stiffen. If this syllabub, is to be served in 
 glasses, a smaller quantity of isinglass will 
 suffice. 
 
 ■Whipped Syllabubs. — Weigh seven ounces 
 of fine sugar, and rasp on it the rind of two 
 fresh lemons, then pound or roll it to powder, 
 
SYRINGA 
 
 TABLE-CLOTH 
 
 521 
 
 and put it into a bowl with the strained juice of 
 the lemons, two wineglasses of sherry and 
 two of brandy ; when the sugar is dissolved 
 add a pint of fresh cream, and whisk or mill 
 the mixture well ; take off the froth as it rises 
 and put it into glasses. These syllabubs will 
 keep good for several days, and should always 
 be made the day before they are wanted. 
 
 Another excellent! syllabub may be made by 
 using the same proportions of cream and sugar 
 as above, with half as much wine and brandy, 
 and a tablespoonful of vanilla or other extract. 
 
 SYRINGA. (See Lilac.) 
 
 SYRINGES are chiefly used to clear out the 
 faecal matter from the lower bowel, and to wash 
 out the ear-passage, nd the vagina. The so-call- 
 ed syphon syringe is an excellent instrument for 
 general household use ; but in syringing out 
 the ear or the vagina, the jerky character of the. 
 stream is objectionable. In such cases, a ves- 
 sel, opening at the lower part, into an india- 
 rubber tube, can furnish a continuous stream, 
 the force being regulated by the height of the 
 
 vessel. The so-called "Fountain Syringe," 
 represented in the cut, is made of india-rubber, 
 may be hung upon a nail, and fulfils all the re- 
 quirements. The tube is longer than repre- 
 sented in the cut. The nozzles are: I, a 
 sprinkler, for wounds, ulcers, etc., also for 
 sprinkling clothes and floors ; 2, for the nose, 
 this syringe making an admirable nasal douche ; 
 3, for the ear; 4, the rectum; 5, the vagina. 
 
 SYRUP.— In England, this term is applied 
 only to sugar dissolved in water, and boiled till 
 the water evaporates, but in this country it is 
 
 commonly applied to the finer grades of mo- 
 lasses as well. (See MOLASSES.) Maple Syrup 
 is made from the sap of the sugar-maple, and 
 is very agreeable in flavor. (See Sorghum.) 
 
 Apple, Fear, or Pine-apple Syrup. — Dis- 
 solve fine white sugar in water, and boil it till it 
 begins to thicken; then put in an equal weight 
 of apples, pears, or pine-apples, cut in small 
 squares, but not mashed or broken, and boil 
 them tender. The syrup extracts the flavor, 
 and may be poured off and bottled: leaving 
 the fruit to be used as preserves. 
 
 Currant Syrup. — Express the juice from 
 some fine ripe red currants, %vhich have been 
 gathered in dry weather, and stripped from the 
 stalks; strain, and put it into a perfectly clean 
 and dry earthen pitcher, and let itstand in a 
 cellar or in some cool place for twenty-four 
 hours, or longer, should it not then appear per- 
 fectly curdled. Pour it gently into a fine hair- 
 sieve, and let the clear juice drain through 
 without pressure.; pass it through a jelly-bag, 
 or a closely-woven cloth, weigh it, and add as 
 much loaf sugar broken small as there is of 
 the juice, and when this is dissolved turn this 
 syrup into a preserving-pan or stew-pan, and 
 boil it gently for four or five minutes, being 
 careful to clear off all the scum. In twelve 
 hours afterwards the syrup may be put into 
 small dry bottles, and corked and stored in a 
 cool but d ry place. It is a most agreeable pre- 
 paration, retaining perfectly the flavor of the 
 fresh fruit;' and mixed with water, it affords, like 
 strawberry or raspberry vinegar, a delicious 
 summer beverage, and one which is peculiarly 
 adapted to invalids. It makes also a fine isin- 
 glass jelly, and an incomparable sweet-pudding 
 sauce. Raspberry or cherry -juice may be 
 mixed with that of the currants at pleasure. 
 
 Lemon Syrup. — Put three pounds of lump 
 sugar into one third of its weight of water and 
 boil till it begins to thicken ; then add the juice 
 of eighteen good lemons and the grated peel ■ 
 of three; let it boil together three minutes, 
 strain it through a lawn sieve and bottle it. 
 When cold cork it down tight, and keep in a 
 cold dry place. This syrup is excellent for 
 lemonade, punch, ices, jellies, etc. 
 
 Orange Syrup. — This is made in exactly 
 the same way as the foregoing, substituting 
 oranges for lemons. 
 
 TABLE. {See DINNER and FuftKl- 
 
 TORE.) 
 
 TABLE-CLOTH, Woollen, to Wash.— A 
 bright windy day is the best for this purpose. 
 Having first taken out all the grease-spots and 
 stains {see Grease and Stains), put the table- 
 cover into a clean tub with clean suds of white 
 soap and clear water, warm, but not hot (in 
 
 which have been mixed about two tablcspoon- 
 fuls of ox-gall), and wash and squeeze it well. 
 Then wash it through a second lather, some- 
 what weaker of soap, but without any gall 
 in it. Afterwards, rinse it through lukewarm 
 suds, just tinged with soap. Instead of 
 wringing (which will shrivel it), press out as 
 much of the water as you can with your hands ; 
 
522 
 
 TAFFETA 
 
 TAPE-WORM 
 
 then fold it up in a tight long fold, and roll 
 and press it hard with both hands on a clean 
 ironing-table, having set a tub to catch the wa- 
 ter that drips from it during the process. 
 Roll it always from you, towards the end of 
 the table. When the water ceases to come 
 from it, shake and stretch it well, and dry it 
 as soon as possible, but not by the fire. Go 
 to it frequently while drying and stretch and 
 shake it. While it is yet damp, take it in, 
 spread it on an ironing-sheet and iron it on 
 the wrong side, pressing it hard. 
 
 TAFFETA. — A smooth silken stuff, having 
 usually a remarkable wavy lustre, impaired by 
 pressure and heat, with the application of an 
 acidulous fluid, to produce the effect called 
 " watering." There are taffetas of all colors, 
 some plain, others striped with gold, silver 
 silk, etc., and others flowered or checkered. 
 Taffeta is chiefly used in summer dresses, for 
 ladies, a particular kind for window curtains and 
 other drapery. The Chinese manufacture dif- 
 ferent sorts of taffeta, among which is a sub- 
 stantial kind adapted for drawers and other ar- 
 ticles of wearing apparel ; it is so thick and 
 pliant that it may be folded and pressed by the 
 hand without receiving any crease or mark, and 
 will retain much of its lustre after washing. 
 The usual width of taffeta is one yard. 
 
 TAFFY. (See Candy.) 
 
 TAINTED MEAT. (See Decomposi- 
 tion.) 
 
 TALLOW. — This is properly the hard in- 
 ternal fat or suet of the ox and sheep, but it is 
 i sometimes mixed with the tallow of the horse. 
 It is obtained by melting the suet slowly, after 
 cutting it up in small pieces, and then preserv- 
 ing it. Tallow is adulterated chiefly with the 
 soft fat of the surface of animals, and with lard, 
 both of which cause candles made of this adul- 
 terated material to flicker and sputter. Mutton 
 tallow is of much finer consistence than beef 
 tallow, from containing less oleine and more 
 stearine. Tallow is chiefly used in making 
 candles. (See Candles.) 
 
 TALMA. (See CIRCULAR.) 
 
 TAMAROTD.— The fruit, or rather pod, of 
 a tree which is a native of the East and West 
 Indies, and which thrives in most tropical 
 countries. Tamarinds are found here in a pre- 
 served state, and are sold in our fruit and 
 grocery stores. The best are cured with sugar, 
 and are known as sugar tamarinds ; the com- 
 mon kind are cured with molasses, and are 
 known as West India tamarinds. This fruit 
 is in season all the year round, but is best in 
 the months of May and June. Tamarinds are 
 slightly nutritive, cooling, and gently laxative, 
 and. having an agreeable flavor, will generally be 
 eaten by children when they will not take other 
 medicines. No mother need be afraid to allow 
 children to eat them in moderation. The usual 
 dose for producing a gentle movement of the 
 bowels, is from half an ounce to an ounce of 
 the fruit ; but a very pleasant drink called tama- 
 rind whey, is made by boiling an ounce of 
 tamarind pulp in a pint of milk and then strain- 
 
 ing it. The common drink is made by dissolv- 
 ing one ounce of the pulp in a pint of warm 
 water, allowing it to get cold, and then strain- 
 ing. 
 
 TANNIN. — 'Tannin or tannic acid has been 
 frequently named the astringent principle, and 
 is very abundant in the barks of trees, and of 
 all plants that are of an astringent nature. It 
 exists plentifully in the bark of oak, and in large 
 quantity in the excrescences called gall-nuts on 
 several species of oak. It is found also in tea, 
 sumach, and whortleberries ; but in these it is 
 always associated with gallic acid : in catechu 
 and cinchona bark it exists in the greatest abun- 
 dance and without gallic acid. When tannin is 
 quite pure, it is highly astringent, and soluble 
 in both water, ana alcohol. It is white and 
 without odor, but on exposure to air it becomes 
 brown, as it is generally seen. Though it is 
 itself soluble in water it has the useful property 
 of forming with gelatine a compound not solu- 
 ble in water, in fact, rendering gelatine, which 
 is a very soluble substance, insoluble ; hence 
 the use of bark in making leather. In medi- 
 cine it is used chiefly as an astringent for ex- 
 ternal application ; in the stomach it. is convert- 
 ed into gallic acid, and that substance, there- 
 fore, is more frequently given internally instead 
 of tannin. 
 
 TANSY.— This herb grows wild in old fields 
 in many parts of the country, and is also cul- 
 tivated to some extent in gardens. A variety 
 called double-leaved tansy occurs which has 
 dense and crisped leaves. The whole plant 
 has a strong and aromatic smell and a very bit- 
 ter taste. The leaves were formerly much used 
 for flavoring roups, stews, etc., but other herbs 
 have superseded it for this purpose, and it is 
 seldom employed now except in domestic medi- 
 cine. An infusion of the leaves will expel 
 worms from children ; but the popular idea 
 that a decoction of its leaves will act«as an 
 abortive is a delusion. Large bunches of tansy, 
 or rather of its leaves, are found on the herb- 
 stands ; it is best in the spring months when it 
 is young and green. Tansy dried and pressed 
 may also be obtained at the drug stores. 
 
 TAPE-WORM.— There are several kinds of 
 tape-worm which are, found in man. I. Tani'a 
 solium, which is a fiat, ribbon-like worm, of a 
 white color, about a third of an inch .broad; and 
 made up of segments about an inch long near 
 the tail end, each fitting into the segment pro- 
 ceeding. Its length is great, varying from six 
 to twenty feet or more. The body is pretty 
 uniform in width, but towards the head the 
 neck tapers very much, not exceeding often one 
 eighth of an inch, and the segments also are 
 very much shorter. The head is known by four 
 black spots upon it, and these are the suckers 
 by which it clings to the walls of the bowels; 
 the head is about the size of a pin's head, and 
 is rather wider than the neck. A tapeworm 
 may have several hundred segments ; those 
 near the neck are at first immature. The worm 
 increases in length by fresh segments being 
 produced at the neck, while the fully developed 
 
TAPE-WORM 
 
 TAR 
 
 523 
 
 segments near the tail drop off. Each fully- 
 matured segment is called a " proglottis" ; and 
 when these pass away with the excreta, the 
 patient is known to be suffering from tape- 
 worm. This worm is usually solitary, is found 
 in the small intestine, and rarely affects children 
 under three years of age. 2. Taenia medio- 
 canellata is another kind of tape-worm, and 
 tKe more common of the two. It resembles 
 the preceding in every respect, except that there 
 is no proboscis on the head and no hooklets. 
 3.- Bothriocephalic latus, or broad tape-worm ; 
 it is the largest of all, and is often twenty or 
 thirty feet in Iengh and an inch broad. The 
 head is blunt and flattened from behind for- 
 wards ; there are no hooklets ; the anterior seg- 
 ments are narrow at first, but widen gradually 
 so as .to attain their greatest width towards the 
 centre of the body ; towards the tail end, the 
 segments diminish in width, but increase in 
 depth, so that the worm is much thicker in the 
 posterior than in the anterior part, where it is 
 flattened. The total number of joints has been 
 said to be four thousand. These three varie- 
 ties are the most common, and they are called 
 by some cestoid worms, because they belong to 
 the natural order Cestoidea. 
 
 The mature segment or " proglottis" of these 
 worms contains both male and female organs of 
 reproduction ; when one mature segment has 
 become impregnated with another mature seg- 
 ment by contact with it, eggs are formed. These 
 eggs remain in the " proglottis" until it escapes 
 from the bowel, when the " proglottis" itself 
 bursts from the growth of the eggs within; 
 when the ova escape in this way, they may be 
 eaten by some animal, or even taken into the 
 stomach by drinking water into which they have 
 got. When the embryo in this way enters into 
 a pig or rabbit, it breaks its shell, and, boring 
 through the intestinal wall, lodges in the tis- 
 sues ; here it forms a cyst, where it may attain 
 a large size, and develops an animal consisting, 
 only of a head and neck. Thus it will be seen 
 that the eggs of a tape-worm in man will not 
 produce a tape-worm in another animal, but a 
 body known as a cysticercus, or an animal in 
 an intermediate stage ; now when a cysticercus 
 is swallowed by man, the fully developed taenia 
 or tape-worm will be produced. The two stages 
 cannot take place in the same animal. There 
 are a great many tape-worms of different kinds, 
 and many animals, as the dog, cat, and rabbit, 
 are liable to them as well as man. We may 
 chance to swallow the ova of the tape-worm in 
 the dog by eating water-cresses, or drinking 
 water in which the embryo has happened to be ; 
 and if this be done, we shall not suffer from 
 tape-worm, but from the intermediate variety, 
 and thus a cyst may form in some organ, and 
 grow so as to cause some inconvenience, and 
 even danger to life. These cysts are often 
 called hydatids, and the liver is the " most com- 
 mon seat ; they rarely heal of themselves, but 
 generally form rounded tumors which cause 
 very little pain or disturbance ; they generally 
 contain fluid, and attached to the inner wall of 
 
 the cyst are those curious bodies known as 
 cysticerci, or the worm in the intermediate 
 stage. These cysticerci,' when removed from 
 a cyst_ alive, may be swallowed by man with 
 impunity, but if given to a dog again, they will 
 develop in its intestine into a mature worm. 
 Tape-worm in man is not caused by swallow- 
 ing the ova, but by eating meat in which the 
 cysticerci are lying. Pigs and rabbits provide 
 us with the Tcefiia Solium, while oxen may give 
 us the Ttenia medio-canellata. When the 
 mature worm is developed in us, the ova Which 
 escape may in their turn supply these animals 
 with fresh material for forming cysticerci. 
 Hence it is an important thing to burn all por- 
 tions of worms that are voided. The so-called 
 measly pork is pork containing hydatids; and 
 the man or animal eating this pork before it is 
 cooked (cooking kills them) takes these hydatids 
 into his stomach where they are sure to develop 
 into tape-worms. 
 
 Treatment. — Nothing should be done until 
 the passage of joints with the excreta gives the 
 infallible sign: of the presence of the worm. 
 The only way to dislodge tape-worms is to ren- 
 der their habitation disagreeable to them ; and 
 for this purpose various drugs (called anthel- 
 mintics) are employed. Oil of turpentine, pe- 
 troleum, the oleo-resin of the male fern, pome- 
 granate bark, or Kousso, the flower of Brayera 
 anthelmintica, may be used advantageously. 
 An emulsion prepared from the seeds of the 
 common pumpkin has been used with good 
 effect, and has the merit of causing no disagree- 
 able constitutional symptoms. Santonine may 
 be given in doses of three to six grains three 
 times a day. The oil of worm-seed is used in 
 doses of five to ten drops. Probably the oil of 
 the male fern is the remedy most generally suc- 
 cessful. Previous to its use the . bowels 
 should be cleared out by a dose of castor oil. 
 No food should be taken after the noon-meal. 
 The following morning a drachm of the oil 
 should be taken fasting, and followed in two 
 hours by a tablespoonful of castor oil. Un- 
 less the head of the worm is obtained there is 
 no cure, for it will go on producing new seg- 
 ments indefinitely. Tape-worm may cause 
 much inconvenience, but there is little danger. 
 
 TAPIOCA.— The pith of the Jatropha 
 Manihot or cassava tree, imported from Bra- 
 zil and the East Indies, and exceedingly nu- 
 tritious and agreeable to the palate when 
 flavored by the addition of milk, spices, fruits, 
 &c. It is very wholesome at all periods of 
 life. It is adulterated to some extent with 
 sago, pbtato-starch, etc., which 'can scarcely be 
 detected. It is best to buy tapioca in small 
 quantities. Keep it in covered jars or boxes, 
 in . a dry closet. (See Blanc-Mange, Jelly, 
 Puddings, and Soup.) 
 
 TAR. — A thick, black, treacly-looking sub- 
 stance, with a strong and peculiar odor, obtain- 
 ed by the destructive distillation of various spe- 
 cies of pine. If water be shaken with tar 
 the water smokes up, becomes brown, and has 
 something of the smell of tar. This water was 
 
524 
 
 TARLATAN 
 
 TARTS 
 
 at one time much extolled as a medicine. 
 From the various substances it contains, tar is 
 a stimulant of value, especially for outward ap- 
 plication. In some incorrigible forms of skin 
 disease, especially in the hands and feet, tar 
 has done good, particularly if the disorder be of 
 a scaly kind. In many of these cases it may be 
 given internally as well as externally. Tar 
 itself, or its vapor, has been used with great 
 advantage in certain cases of lung disease, es- 
 pecially in chronic bronchitis and diseases 
 complicated by it. The dose is about 30 grains 
 made into a pill. An ounce or two of tar- 
 water may be taken at a dose. An ointment 
 consisting of tar and beeswax has admirable 
 healing properties. 
 
 TARLATAN.— A kind of thin, gauzy muslin 
 much used for ladies' summer dresses, etc. 
 French .tarlatan is best in the finer grades, and 
 is one of the most delicate of woven fabrics. A 
 yard wide. 
 
 TARRAGON. — This aromatic plant, or 
 rather the leaves and young tops, are frequent- 
 ly used in salads, soups, pickles, etc. It has a 
 hot, pungent taste, and when soaked in vinegar, 
 is highly esteemed as a fish-sauce (see Vin- 
 egar.) Tarragon is in season in the fall 
 months. 
 
 TARTAN. (See Plaid.) 
 
 TARTARIC ACID .—This exists in several 
 acidulous fruits, particularly the grape and tl)e 
 tamarind, but always combined with lime or 
 potash. The juice of the grape is remarkable 
 for containing abundance of the bitartrate of 
 potash ; and during the process of making wine 
 this salt is deposited in the form of a hard 
 crust, and particularly on the sides and bottom 
 of the wooden casks in which the wine is kept 
 to ferment and purify. This substance is call- 
 ed tartar, and being impure, and colored by 
 the wine, it is dissolved and purified ; it is then 
 white, and becomes the acidulous substance 
 familarly known as cream of tartar. From 
 this the pure tartaric acid is prepared by sepa- 
 rating the potash from it by a chemical pro- 
 Cess. This acid is commonly used in cookery, 
 and also for the production of effervescing 
 drinks ; 10 grains or so is the ordinary quan- 
 tity for the latter purpose, — it should be drop- 
 ped into a tumbler of water and drunk instantly. 
 
 TARTS. — Tarts' differ from pies in having 
 no upper crust. The fruit must also in every 
 instance be previously cooked. 
 
 Apple Tart. — These may be made of 
 dried or fresh apples. If of dried apples, 
 stew them in the water in which they are soaked, 
 adding more, if needful ; beat them to a pulp 
 and make them quite sweet with sugar ; season 
 to the taste with grated lemon peel, cinnamon 
 or nutmeg. Boiled cider added while the 
 apples are stewing gives a fine flavor 1 . If 
 made of fresh apples, pare, quarter, core and 
 add hardly enough water to cover them ; stew 
 until the fruit is broken, and the water almost 
 absorbed; beat in sugar and spices to the 
 taste. Put it in paste lined plates, ornamented 
 with bars of pastry, and bake in a quick oven. 
 
 An ordinary apple pie, flavored with fresh lem- 
 on, may be converted into creamed apple tart, 
 by cutting out the cover while warm, leaving 
 only about an inch border round the edge, and 
 pouring over the apples when they have become 
 cold, from half to three-quarters of a pint of 
 rich boiled custard. The cover divided into 
 triangular sippets, was formerly stuck round 
 the inside of the tart, but ornamental leaves of 
 pale puff-paste have a better effect. Well- 
 drained whipped cream may be substituted for 
 the custard and be piled lightly over the fruit. 
 Apricot Tart. — Stew green apricots till ten- 
 der, either in a jar placed in an oven or in a 
 stew-pan, with a little water and sugar ; let them 
 stew uncovered until the juice "is nearly 
 absorbed ; spread in paste-lined plates and 
 bake at once. 
 
 Barberry Tart. — Put barberries over the 
 fire with a little water; cover and heat slowly,' 
 stew gently until cooked, then add an equal 
 weight of sugar, and let them simmer until the 
 syrup is quite thick. When cold spread them 
 oh plates lined* with pastry, and place designs 
 of puff paste over them. It may be in flat or 
 twisted bars, forming squares or diamonds, or 
 rings, crescents, or leaves. 
 
 Blackberry Tart. — Stew ripe Lawton 
 blackberries in their own juice until tender;- 
 add coffee sugar to the taste, and when dis- 
 solved fake from the fire ; when cold put them 
 on paste-lined plates, ornament with bars, place 
 in a quick oven ; remove when crust is baked. 
 
 Cranberry Tart. — Wash the cranberries 
 well, and simmer them in a very little water 
 until they burst open and become soft ; then run 
 them through a colander to remove the skins, 
 and sweeten to taste ; line small pans with a 
 good crust, fill up with the fruit, put a cross-bar 
 of pastry over the top. Bake in a moderate oven. 
 
 Cream Tart. — Beat three eggs well, and add , 
 three heaping teaspoonfuls of sifted floilr ; stir 
 the mixture into a pint and a half of boiling 
 milk ; add a saltspoonful of salt, and sweeten to 
 taste ; flavor with rose-water or essence of 
 lemon. Line some small tart -pans with a good 
 crust and bake in a quick oven ; fill up with the 
 above mixture, sift powdered sugar over the 
 top, and put them back into the oven a few 
 minutes till they are a little browned. 
 
 Currant Tart. — Use either green or ripe cur- 
 rants, make as directed for Gooseberry Tart. . 
 
 Damson Tart. — Wash a pound of damsons, 
 heat them slowly in a covered vessel, and let 
 them stew until the skins are soft ; add a 
 pound of sugar, stew a few minutes and spread 
 them on paste-lined plates, ornament the top. 
 Bake in a quick oven. 
 
 Gooseberry Tart (Green).— Take the stems 
 and withered flowers from a pound of full 
 grown gooseberries ; put them in a saucepan, ; 
 cover and shake it occasionally until there is 
 juice enough to prevent burning ; then stew 
 until tender ; add a pound of .granulated sugar, 
 aid when dissolved remove from the table ; 
 put it in plates lined with pastry; ornament 
 with strips of puff-paste. Bake in a quick oven. 
 
TARTLETS 
 
 TEA 
 
 525 
 
 Gooseberry Tart (Ripe).- — Make as directed 
 in above recipe. 
 
 Lemon Tart. — J. Mix a tablespoonful of 
 corn- starch with two of cold water ; stir in half 
 a pint of boiling . water ; pour this on two 
 ounces of creamed butter' and half a pint of 
 sugar ; add the juice and grated yellow rind of 
 a lemon, and one egg beaten smooth and thick ; 
 mix well and bake in a paste-lined plate. 
 
 IL Take: eggs, 9 ; lemons,2 ; sugar one pound ; 
 butter. 3 oz; milk 1 pt. ; flour i£ even table- 
 spoonfuls ; almonds, \ lb. 
 
 Beat the yolks of the eggs without the sugar 
 until very light ; add the flour and butter, 
 rubbed together until smooth and soft, the 
 almonds, blanched and pounded, the juice and 
 grated yellow rind of the lemons, the milk and 
 well beaten yolks ; lastly beat in gently the 
 whites whisked to a stiff froth. Bake in paste- 
 lined plates. 
 
 Orange Tart. Cream one ounce of butter ; 
 stir in the grated yellow rind of two oranges, 
 and the juice and soft pulp of three ; addfour well 
 beaten eggs, half a pint of sugar, four and a 
 •half tablespoonfuls of rolled and sifted cracker, 
 and half a pint of milk. Bake as above. 
 
 Raspberry Tart. — Make as directed for 
 Blackberry Tart. 
 
 Raspberry Tart -with Cream. — Line a small 
 pie-pan with a thin puff-paste ; put in ripe rasp- 
 berries, strew fine sugar over them, cover with 
 a thin crust, and bake. Cut it open, and have 
 ready the following mixture, warm : Half a 
 pint of cream, the yolks of two or three eggs 
 well beaten and a little sugar ; add this to the 
 tart and return it to the oven for five or six 
 minutes. 
 
 Rhubarb Tart. — Line a plate with puff- 
 paste and cover it to the rim with a rich com- 
 pote of rhubarb ; cut the paste on the rim at 
 intervals of an inch, making squares.; double 
 every one with one fold 'irito'a triangle, cover 
 the compote with large diamonds formed with 
 strips of the paste, and bake at once. 
 
 TARTLETS. — These may be made of any 
 kind of preserves by lifting small patty-pans, 
 of any shape, with puff-paste, and baking them 
 till half done ; then fill them with the preserve, 
 and finish the baking. 
 
 TATTING. — A kind of lace edging woven 
 or knit of common sewing thread, with a pecu- 
 liar stitch. It is very durable. 
 
 TAUTOG. (See Blackfish.) 
 
 TEA. (the meal). (See Supper.) 
 
 TEA. — As sold in the shops, tea is the leaf 
 of the tea-tree, dried ard stored for use. These 
 leaves are gathered at thre% or four different 
 seasons, 6y which in some measure the different 
 qualities of tea are produced, those first picked 
 being the most valuable and the last coarse and 
 large. The young leaves are narrow, convo- 
 luted, and downy ; the middle-aged have their 
 edges serrated and veined with more or less 
 delicacy, while in the old leaves the serration 
 and veming are more marked, and in addition, 
 some peculiar hoops are developed along the 
 margins, which are readily seen when the leaves 
 
 are closely examined. All teas are' classed jts 
 black and green, depending partly or. the age 
 of the leaves, partly upon the locality where 
 they are grown, and partly upon the method of 
 drying. Thus the black tea is not only roasted 
 in a shallow iron vessel, called the Kus, but it 
 is also again submitted to the action of a char- 
 coal fire, in sieves. Green tea, on the other 
 hand, escapes the second process. As the 
 names of the different teas relate to the time 
 of their being gathered, or to some peculiarity 
 in their manufacture, consumers should know 
 •something about them. 
 
 Black Teas. — As soon as the leaf-bud be- 
 gins to expand, it is gathered to make Pekoe. 
 A few days' later growth produces what here is 
 called Black-leaved Pekoe. The next picking 
 is called Souchong. As the leaves grow larger 
 and more mature they form Congoit; and the 
 last and latest picking is called Bohea. 
 
 Bohea is called by the Chinese Ta-che (large 
 tea), on account of the maturity and size of the 
 leaves. It contains a larger proportion of 
 woody fibre than other teas, and its infusion is 
 of a darker color and coarser flavor. 
 
 Congou, the next higher kind, is named from 
 a corruption of the Chinese Koongfoo (great 
 care, or assiduity). This forms the bulk of 
 the black imported, and is most valued for its 
 strength. 
 
 Souchong, Seaon-chong (small, scarce sort), 
 is the finest of the stronger black tea, with a 
 leaf that is generally entire and curly. It is 
 much esteemed for its fragrance and fine flavor. 
 
 Pekoe is a corruption of the Canton name 
 (Pak-ho, white down), being the first sprouts of 
 leaf-buds ; they are covered with a white silky 
 down. It is a delicate tea, rather deficient in 
 strength, and it is principally u%ed for flavoring 
 other teas. 
 
 Green Teas. — The following are the princi- 
 pal kinds: , Twankay, Hyson-Skin, Hyson, 
 Gunpowder, and Young Hyson. 
 
 Young Hyson (when genuine) is a delicate 
 young leaf, called in the original language, 
 Yu-tsien (before the rains), because gathered 
 in the early spring. 
 
 Hyson, from the Chinese word, Hetchune, 
 which signifies flourishing spring. This fine 
 sort of tea is gathered in the early part of the 
 season. There is extreme care and labor used 
 in the preparation of this tea; each leaf is 
 picked separately, and nipped off above the 
 foot stalk, and every separate leaf is twisted 
 and rolled by the hand. It is much esteemed 
 for its agreeable flavor. 
 
 Gunpowder, as it is called, is nothing but 
 Hyson rolled and rounded to give it the gran- 
 ular appearance whence it derives its name. 
 The Chinese call it Choo-cha (pearl tea). 
 
 Hyson-skin is so named from the original 
 Chinese term, in which connection the skin 
 means the refuse or inferior portion. In pre- 
 paring Hyson, all those leaves that are of a 
 coarse yellow, or imperfectly twisted appear- 
 ance, are separated and sold as skin tea, at an 
 inferior price. 
 
526 
 
 TEA-POTS 
 
 TEETH 
 
 Twankay is the last picking of green tea, and 
 in addition to the leaf being older it is not so 
 much rolled or twisted as the dearer descrip- 
 tions ; there is altogether less trouble bestowed 
 on its preparation. 
 
 The nutritive value of tea is very small, but 
 as Dr. Edward Smith has proved by an elabo- 
 rate series of experiments, it is a powerful res- 
 piratory excitant, and causes the assimilation 
 and transformation of other.foods. In select- 
 ing tea it must be borne in mind that all genu- 
 ine teas possess approximately the same amount 
 of theine, and for dietetic purposes, all, what- 
 ever their price, are practically equal. The 
 only real difference between the cheapest black 
 tea and the Russian barovan at twelve dollars a 
 pound is a difference of flavor. Tea should be 
 chosen by the agreeableness of its odor, and 
 as whole as possible, in order that its leaves 
 may be readily examined ; and the greatest care 
 should be taken that it has not been exposed 
 to the air, which destroys its flavor. Buy it in 
 small quantities and keep it in a tin canister 
 with a closely-fitting top. 
 
 To make Tea. — Allow one good teaspoonful 
 of tea to each teacupful of the infusion that 
 will be required. Before putting the tea in, 
 scald the tea-pot well and pour off the water ; 
 then put in the tea, pour on enough boiling 
 water to cover it well, and let it stand ten min- 
 utes on the back part of the stove to " draw. " 
 Fill up with as much boiling water as will make 
 the required quantity of tea, and send hot to 
 table. The water used in making tea must be 
 boiling hard as it is poured in ; but under no 
 circumstances must the tea boil after the water 
 is added. 
 
 TEA-POTS.— With respect to tea-pots, the 
 form is of less importance than the material of 
 which they are made. About thirty years ago 
 there was a warm and learned contest respect- 
 ing the best substance for tea-pots, that is, 
 what they should be made of, to " draw the tea" 
 best. It is obvious that the nature of the ma- 
 terial itself will have no particular action upon 
 the tea, and that the question would be decided 
 by determining what substance kept the water 
 hot the longest. It had been supposed, from 
 observation, that metal tea-pots performed this 
 best ; and yet the doctrine of the conducting 
 power of bodies, as understood at that time, 
 appeared to be in favor of earthen-ware, which, 
 being a worse conductor than metal, was sup- 
 posed to prevent in a greater degree the escape 
 of heat. Each substance, therefore, had its 
 advocates : theory appeared to decide for one, 
 while experience declared for the other. In 
 the mean time, a discovery made by Professor 
 Leslie, of Edinburgh, threw a new light upon 
 this subject. He found that, although all heated, 
 substances throw off invisible rays of radiant 
 heat, yet that the quantity projected depended 
 much more upon the smoothness or roughness 
 of the surface than upon the conducting power 
 of the body ; and that polished metal, although 
 one of the best conductors of. heat, was one of 
 the worst radiators, metal not polished being a 
 30 
 
 good radiator as' well as conductor. Although 
 earthen-ware, particularly the black unglazed 
 sort, then so much in use (Wedgwood's), is a 
 bad conductor, yet it is a better radiator than the 
 polished metal, and, consequently, throws off 
 more heat. Water, of course, cools sooner in 
 an earthen-ware tea-pot, particularly if not 
 glazed; than in one of polished metal. Since 
 the date of this discovery, bright metal tea-pots 
 have been considered to be most effectual in 
 preserving the heat of the water ; and hence 
 both theory and practice now agree as to the 
 substance best adapted for making a strong in- 
 fusion of tea. The metal tea-pot, however, 
 must be kept bright; for, if not, it is worse 
 than the earthen-ware, as it is the polish of the 
 surface only that acts in preventing the radiant 
 heat from escaping. 
 
 The tea-urn is certainly the most elegant 
 mode of supplying water for tea at table. It 
 is made in the form of a vase, but in a great 
 variety of patterns. In the old-fashioned ones 
 there is a vertical tube, into which a cylinder 
 of iron, heated red-hot, is slipped down and 
 covered by a small lid, and that in turn by the 
 cover of the urn. The improved urns have 
 lamps below them, so that the water can be kept 
 hot for any length of time. 
 
 TEAL. — There are two varieties of this small 
 fresh-water wild duck : the blue-winged and the 
 green-winged. The flesh of both is excellent, 
 though that of the green-winged is considered 
 rather the better of the two. The blue 7 winged 
 teal is in season in September, October, and 
 November; and the green-winged from Sep-, 
 tember to January, though during the latter ' 
 month it is somewhat scarce. {See Duck.) 
 
 TEETH.— Temporary teeth— 20 in number 
 — begin to appear at about the seventh month, 
 and their appearance is generally completed at 
 the age of two years. 
 
 Attention to. these teeth is of more import- 
 ance than is generally supposed. The child 
 should be taught to 'brush them every night 
 and morning, not only to prevent decay, but 
 to form the habit of brushing, so that when 
 the permanent teeth appear, the child Will be 
 trained to give them proper care. If the tem- 
 porary teeth are decayed they should be filled, 
 that pain may be avoided and that they may 
 serve the purpose of mastication during this 
 period of rapid growth. As the eight molars 
 (double teetW are retained until about the 
 twelfth year, this becomes of considerable im- 
 portance. Moreover, if the temporary teeth 
 are lost before the permanent teeth are ready 
 to take their place, irregularities of position 
 may ensue. If, however, the temporary teeth 
 have been neglected until they have become 
 decayed and painful, the nerve should be de- 
 stroyed, or, as a last resort, they should be ex- 
 tracted. 
 
 The permanent teeth — 32 in number — begin 
 to appear at about the sixth year, and their ap- 
 pearance is completed when the wisdom teeth 
 come, between ihc: eighteenth and twenty-fifth 
 year. 
 
TEETH 
 
 527 
 
 The first to make their appearance are the 
 four molars (d'oubTe teeth). They come in 
 back of the temporary teeth, the jaw by this 
 time having enlarged sufficiently to give them 
 room. As no teeth are displaced, these new 
 molars are often, believed to belong to the first 
 set, and are therefore neglected when decayed. 
 At this period, decay progresses rapidly, and it 
 is of great importance that .these /our back 
 teeth snould be carefully watched and the cavi- 
 ties filled before they become large and painful. 
 The front teeth or incisors are the next to ap- 
 pear. As they advance, the roots of the tem- 
 porary teeth are absorbed, until the teeth loosen 
 and fall out. The new teeth are often crowded, 
 and appear large in proportion to the jaw. 
 This condition will generally be corrected as 
 the child grows older and the jaw expands. 
 The teeth do not increase in size after they ap- 
 pear, but complete their growth at the ends of 
 their roots. 
 
 Irregularities. In case of marked irregular- 
 ities, the advice of the dentist should be sought. 
 Early attention may save much trouble and 
 annoyance. This is especially true where one 
 .Cjr.two of the upper .front teeth come in such a 
 way as to close inside the lower teeth — their 
 normal position being on the outside when the 
 jaws are closed. The longer such a condition 
 is -neglected, the more difficult is it to over- 
 come. During the time the temporary teeth 
 are being changed for the permanent ones — a 
 period of six or seven years — the gums are 
 more or less inflamed and irritable, the fluids 
 of the mouth of an acid nature, and decay 
 rapid and destructive. The teeth should, there- 
 fore, during this time, be brushed carefully, and 
 be frequently examined by the dentist. 
 
 Structure. This should be considered in or- 
 der to fully understand the diseases to which 
 they are liable. That portion of a tooth which 
 projects from the gum is covered by the enamel, 
 while the root is surrounded by a membrane 
 which connects it with the jaw. This mem- 
 brane, the periosteum, holds the tooth in its 
 socket, and forms a sort of cushion, which 
 allows a slight movement of the tooth, and 
 serves to break the shock of mastication. It is 
 a vascular membrane and supplies the outer 
 portion of the root with vitality. It is often the 
 seat of severe inflammatory action, as will be 
 shown hereafter. 
 
 Under the enamel lies the dentine, or 
 " bone," which makes up the body of the 
 tooth. It is permeated by innumerable minute 
 tubes, which branch from the pulp or " nerve," 
 and which allow the circulation of the watery, 
 nutritive part of the blood. These tubes are 
 too small, however, to admit the red cor- 
 puscles. - * 
 
 By many observers they are believed to con- 
 tain minute nerve filaments, which branch 
 into them from the pulp: . This view seems to 
 be supported by the fact of the pain that at- 
 tends the cutting out of decay from cavities 
 that are to be filled. 
 
 The pulp, popularly called the " nerve," oc- 
 
 cupies a Chamber in the center of the body of 
 the dentine, and corresponds in shape to the 
 
 Magnified Section of Front Tooth, 
 i. Enamel. 4. Periosteum. 
 
 2. Dentine. 5. Gum. 
 
 3. Pulp or nerve. 6. Alveola or socket. 
 
 outline of the tooth. It is composed of a net- 
 work of minute arteries, veins, and nerves. It 
 is the tissue which gives nourishment to the 
 greater part of the tooth, and the one from 
 which the tooth first gradually grew. The 
 growth of a tooth is a slow process, and is ac- 
 complished by the gradual ossification, orden- 
 tinification, more properly, of the circumfer- 
 ence of the pulp. In the teeth of young per- 
 sons the pulp is large and comparatively near 
 the surface, but in old age it is small, having 
 ossified and receded until sometimes only a 
 thread-like filament remains. 
 
 Decay of the teeth is due to the action of 
 acids upon them. These may result from the 
 decomposition of particles of food left between 
 the teeth, or may find their way into the mouth 
 from the stomach. The mucus of the mouth 
 adhering to the teeth may become acidulated 
 and cause decay. Badly-cooked and hastily- 
 eaten food, causing dyspepsia and a disturb- 
 ance of the whole alimentary tract, is one of 
 the most active agents in the production of de- 
 cay. Acids from the stomach find their way 
 into the mouth in the same manner as mucus 
 from the lungs, or bronchial tubes ; hence the 
 rapid decay of the teeth of those who have dis- 
 turbed digestion. This is particularly the case 
 with women during pregnancy, when more or 
 less disturbance of the stomach may be ex- 
 pected. Sweets, in themselves, are harmless. 
 They injure the teeth only as they disturb di- 
 gestion. To understand the cause of decay is 
 to suggest, in a measure, the meansof its pre- 
 vention. If from particles of food, they should 
 
528 
 
 TEETH 
 
 be removed. If from acid mucus, it should 
 be brushed away. If from the acids of the 
 stomach, neutralizing agents should be used, 
 as bicarbonate of soda (from one-fourth to a 
 full teaspoonful in a pint of water), and used 
 as a mouth-wash ; or the teeth may be promptly 
 brushed with soap, or, if preferred, with chalk. 
 
 TOOTHACHE. 
 By studying the structure of the teeth it will 
 be easy to understand the three isqurces from 
 which pain may arise. It may be from expo- 
 sure of the dentine, exposure of the pulp, or 
 from an inflammation of the periosteum. 
 
 Exposure of the dentine is generally caused 
 by decay, but it may occur by a blow breaking 
 off the enamel, or by a recession of the gum 
 from the neck of the tooth. The pain is gener- 
 ally not very severe, though it may sometimes 
 become a continual ache. It is aggravated 
 ' by contact of foreign substances, by sudden 
 changes of temperature in the mouth, and very 
 often by the irritating action of articles of food, 
 as acids, sweets, salt, etc. The discomfort is 
 greatly increased if the saliva, be acid, which is 
 almost invariably the case when there is disturb- 
 ance of digestion. The exposure at the necks 
 of the teeth caused by a recession of the gums, 
 may give rise to such an irritable condition, 
 that the brush cannot be used without pain. 
 If, however, its use is abandoned, the accumula- 
 tion of acid mucus' adds to the sensitiveness and 
 the teeth become too painful to be touched or 
 used. The treatment of sensitive dentinegen- 
 erally requires the services of the dentist. The 
 filling of cavities will almost invariably give 
 prompt relief. If the cavities are large, and 
 metallic fillings are used, tenderness from con- 
 tact of hot or cold food or drink, may con- 
 tinue for a time. This, however, will gener- 
 ally soon pass away. Tenderness from a 
 broken tooth may often be removed by. thor- 
 oughly polishing the broken surface. 
 
 Sensitiveness at the necks of the teeth, caused 
 by recession of the gums, is more difficult to 
 control. If the teeth at this point show signs 
 of. decay, filling of course is demanded, and 
 will give relief ; but it often happens that there 
 is no decay, the sensitiveness arising simply 
 from the exposure of the dentine above the edge 
 of the enamel, associated with acid saliva. To 
 cut out and fill these places is not always advis- 
 able, for the irritating condition of the saliva 
 may pass away and leave the teeth free from 
 tenderness, and, if kept clean, comparatively 
 safe from decay. In these cases, considerable 
 relief may be had by the use of agents that will 
 neutralize the acid saliva, as the wash of bicar- 
 bonate of soda, above described, or soap ■ or 
 chalk freely used for brushing the teeth. If 
 these fail, the tender places should be touched 
 with nitrate of silver (lunar caustic). This is 
 certain in its action, but has the objection of 
 discoloring the places to which it is applied. 
 Insert a stick of it in a quill, and it can be ap- 
 plied directly to the spot. As it " burns " what 
 it touches, it should be used with great care, 
 
 Exposure of the pulp gives much more se : 
 ■vere pain. It is caused, of course, by decay ot 
 the teeth. It is generally preceded by an un- 
 easy feeling similar to that caused by sensitive 
 dentine. This may go on for weeks, the dis- 
 comfort gradually increasing, until some un- 
 usually irritating cause starts the tooth to 
 aching steadily. Sometimes there is no warn- 
 ing of the progress of decay, until by biting 
 some hard substance a portion of the tooth 
 is broken, a large cavity discovered, and the 
 tooth set violently aching. The pulp being a 
 highly organized and delicate tissue, and lodged 
 in an unyielding chamber just large enough 
 to accommodate it in a state of health, the 
 slightest inflammation causes swelling and 
 pressure, and the pain of this pressure further 
 adds to the inflammation. This is particularly 
 the case when the point of exposure is very 
 slight. If the exposure is large, and the pulp, 
 in consequence, less confined, the pain is likely 
 to be less severe, and more readily reduced. 
 In the hands of a dentist, the treatment of an 
 exposed pulp consists in destroying and remov- 
 ing it or in using means to protect and con^ 
 serve it. " Which course will be best to pursue 
 must depend upon each particular case. 
 
 Soothing Remedies for Pain from exposure 
 of the Pulp. If a dentist cannot be had, it may 
 be alleviated by placing in the cavity of the 
 tooth a roll of cotton moistened with a quarter 
 of a drop of creosote, a drop of oil of cloves, of 
 the tincture of hamamelis (Pond's extract), of 
 laudanum, of oil of peppermint, or of laudanum 
 and lead-water. If the saliva is acid, and the 
 teeth feel " on edge," the wash of bicarbonate 
 of soda above given, or a little chalk placed in 
 the cavity, will partially quiet the pain. Some- 
 times a drop of chloroform placed in the cavity 
 on cotton will soothe. These remedies apply 
 equally to exposure of the pulp in the perma- 
 nent or temporary teeth. 
 
 Saving " Nerves." Every effort that promises 
 a chance of success should be made to save 
 the pulp alive, devitalization being accepted 
 only as a last resort. No matter how carefully 
 a devitalized tooth may be treated, it is still 
 of less value than if the pulp were alive. 
 Deprived of the nutritive fluids obtained from 
 the pulp, the tooth gradually degenerates, and 
 becomes more liable to decay. Also, when a 
 tooth is deprived of its pulp, increased demand 
 is made upon the periosteum, which sometimes 
 results in inflammation of that membrane. It 
 is also sometimes impossible to thoroughly re- 
 move the extreme end of the pulp, particularly 
 from the back teeth which have more than one 
 root, and are more or less inaccessible. Even 
 a small portion allowed to remain may become 
 decomposed and giye rise to inflammation of 
 the periosteum. If the exposed portion be not 
 too large, and inflammation and pain not of 
 long standing, a reasonable prospect exists of 
 still saving tbe-pulp alive. This will be ac- 
 complished, however, only by the most careful 
 treatment, and by a delicate appreciation on 
 the part of the dentist of the exact condition of 
 
TEETH 
 
 529 
 
 the pulp. In this conservative treatment, •ad- 
 vantage is taken of that gradual ossification 
 which takes place at the circumference of the 
 pulp. A non-irritating material is carefully 
 laid on the exposed portion, and over this cap- 
 ping a temporary rilling is placed, and the 
 tooth allowed to remain for months, or years. 
 Ossification may have then progressed to the 
 extent of closing the opening, and protecting 
 the pulp with a bony wall sufficiently strong to 
 bear the insertion ot a permanent filling. 
 
 The irritation at the point of exposure seems 
 to stimulate the ossifying process, and some- 
 times only a few months will be "needed to close 
 the opening into the pulp chamber. On re- 
 moving the temporary filling after sufficient 
 time has elapsed, if ossification has not occur- 
 red, the pulp will be found sometimes partially 
 alive, but generally entirely destroyed. It 
 should then be removed and the root filled. 
 The process of capping the pulp is compara- 
 tively free from pain. The material at present 
 most successfully used is the white'oxide of zinc, 
 moistened with sufficient creosote or carbolic 
 arid to form a thick paste. After drying the 
 cavity, and removing as much of the decay as 
 can be done without wounding the pulp, a little 
 of this paste is laid carefully over the exposed 
 point. Pain is seldom felt, owing to the sooth- 
 ing effect of the creosote. Over this paste, 
 which does not harden, may then be placed a 
 paste of oxy-chloride of zinc, mixed to the right 
 consistency. This hardens in a few moments, 
 making a solid covering which protects the pulp 
 from pressure, and serves as a temporary filling. 
 
 " Killing Nerves." The destruction of the 
 pulp or " nerve," is accomplished by an infini- 
 tesimal quantity of arsenic applied directly to 
 the exposed point. After a sufficient time has 
 elapsed, the pulp should be thoroughly re- 
 moved from its chamber in the tooth, and 
 from the canal in each root. The canals and 
 chamber should then be filled with some inde- 
 structible material, when the cavity in the 
 crown may be filled as if the pulp had not 
 been disturbed. 
 
 If the pulp be destroyed, but not removed, 
 and only the cavity of decay filled, inflamma- 
 tion of che covering membrane of the root {pe- 
 riosteum) and pain of the severest kind may 
 occur at any time. In fact a pulp treated in 
 this manner, would be almost certain, sooner 
 or later, to give trouble. In such cases, de- 
 composition of the pulp ensues, and the gases 
 find escape only through the end of the root, and 
 pressing there upon the periosteum cause pain 
 and swelling which seldom subside until an 
 abscess is formed, and an opening made in the 
 gum. 
 
 If the removal of the pulp is neglected, there 
 is also the danger of discoloration of the tooth, 
 which, in the front of the mouth, may be a 
 source of great annoyance. This discoloration 
 is due to the decomposed tissue of the pulp 
 becoming injected into the tubes which have 
 been shown to exist in dentine. The destruction 
 of the pulp is not necessarily a painful process. 
 34 
 
 If aching badly, palliative remedies should be 
 first applied, and then in securing the arsenic 
 in place, care should be taken to avoid pres- 
 sure upon the pulp. 
 
 Pain in the wrong Tooth. Sometimes the 
 pain from an exposed pulp will seem to locate 
 in a sound tooth. It will sometimes seem to 
 come from a tooth in the opposite jaw. This 
 is because the nerves that supply the upper 
 and lower jaw are branches from the same 
 root, so that pain caused at the extremity of 
 one of them may be felt at the extremity of any 
 of the others. Exposed pulps, in the wisdom 
 teeth particularly, are quite likely to cause pain 
 that will locate in some other tooth. The rude, 
 touch of an instrument, or the disturbance of 
 the cavity, will generally transferthe conscious- 
 ness of pain to its real source. 
 
 " Ulcerated » Teeth. Pain from inflamma- 
 tion of the periosteum is more difficult to con- 
 trol. It partakes more of the character of a 
 general inflammation, often spreading to the 
 sockets of the adjoining teeth, and sometimes 
 involving the whole side of the face. It can be 
 traced almost invariably to a pulpless tooth. 
 It is not unusual for sound teeth to lose their 
 vitality. The shock of a blow upon a tooth 
 may sometimes be sufficient to cause the death 
 of its pulp. Occasionally, in low states of the 
 system, there will occur spontaneous and pain- 
 less death of the pulps. The first symptoms 
 of ulceration are a slight feeling of uneasiness 
 in the tooth, which seems to be longer than its 
 fellows, and tender to the touch. The pain 
 increases to a dull, heavy ache, accompanied 
 by a throbbing sensation, which corresponds 
 in frequency with the beating of the heart. 
 The result is generally an abscess, which may 
 ultimately afford relief by breaking upon the 
 gum, where it forms what is called a gum-boil. 
 
 The treatment of inflammation of the perios- 
 teum depends upon the stage it has reached, 
 as well as upon the cause. If from a dead 
 pulp, which has not been removed, but little 
 relief can be expected until the pulp chamber 
 is opened and the gases or fluid confined at the 
 apex of the root allowed to escape. If the 
 trouble is from a sound tooth, the chamber can 
 be reached'only by drilling through some part 
 of the crown. If the inflammation exists about a 
 tooth the root of which has been filled, its treat- 
 ment must depend upon the extent to which it 
 has progressed. The removal of the filling 
 might give relief ; but such fillings are not easily 
 removed, and relief in many cases must be had 
 from other means. In the first stages of inflam- 
 mation efforts should be made to check it. The 
 first consideration will be to avoid irritation ot 
 all kind. If the tooth feels elongated and ten- 
 der to the touch of the opposing teeth, a cap 
 of gutta-percha should be fitted over an ail- 
 joining tooth, in order to prevent the tehder 
 tooth from being struck in closing the jaws. 
 The same effect may be secured by a little 
 block of wood kept between the teeth on the 
 other side of the mouth. Sometimes this se- 
 curity from irritation will be all that is required. 
 
530 
 
 TEETH 
 
 TETANUS 
 
 At this stage cold should be persistently ap- 
 plied inside the mouth to the gums over the 
 aching tooth ; this can be constantly done 
 with a little rubber bag containing ice. Hot 
 foot-baths should be employed, in order to 
 direct the volume of blood from the head. 
 Counter-irritation of the intestinal tract by an 
 active cathartic may also be employed to ad- 
 vantage. In this early stage counter-irritants 
 applied upon the gum over the tooth may di- 
 vert the inflammation ; for instance, equal 
 parts of the tincture of aconite and iodine 
 painted upon the gum. If these remedies fail, 
 and the irritative passes on to the congestive 
 stage, marked by swelling and excessive sore- 
 ness, cold applied to the gum would be un- 
 bearable. All attempts at checking the inflam- 
 mation should cease. There can now be little 
 hope of preventing suppuration and the forma- 
 tion of an abscess. A leech applied to the 
 gum will relieve pain by extracting the blood 
 and reducing the tension ; in some cases it 
 may even prevent the impending suppuration. 
 If this cannot be prevented means should be 
 used to hasten' it. Heat will be found most 
 efficient. Hot water may be held in the mouth, 
 and warm poultices applied to the gums. A 
 roasted fig, split open and laid upon the gum, 
 by retaining the heat softens the part and en- 
 courages the suppurative process. To relieve 
 the tension and pain caused by the swelling, 
 warm fomentations may be applied to the face. 
 In the use of these, however, if the swelling is 
 very great, care should be exercised, as the 
 heat may induce the abscess to break out upon 
 ; the face. If such danger impends, cold should 
 be applied upon the face, and warm poultices 
 kept upon the gums. Lancing may be resorted 
 to when the abscess has made such progress 
 that the pus can be reached. 
 
 Tartar. Inflammation of the periosteum and 
 of the surrounding gums may be induced by 
 accumulations of tartar on the necks of the 
 teeth. Living and dead teeth are equally sub- 
 ject to this disease. Tartar is deposited from 
 the saliva, and is composed for the most part 
 of carbonate and phosphate of lime. It has 
 also mixed with it fatty substances, epithelial 
 scales, remains of oral parasites, etc. As it is 
 derived from the saliva, its accumulation is most 
 rapid upon those teeth that stand opposite the 
 openings of the salivary ducts— upon the outer 
 surfaces of the upper first and second molars, 
 and the inner surfaces of the lower front teeth. 
 It accumulates most, of course, on those sur- 
 faces that escape the friction of food in masti- 
 cation, or that are not reached by the brush. 
 Generally, it first becomes attached at the 
 necks of the teeth, finding a sheltered place 
 •just at the margin of the gums. From this 
 point it extends up under the gum, gradually 
 causing strangulation of the minute vessels 
 that give nourishment to the outer part of the 
 root of the tooth, as well as causing mechani- 
 cal irritation and chronic inflammation of the 
 gums and periosteum. It sometimes extends 
 up nearly to the end of the root, causing ab- 
 
 sorption of the sockets and loosening of the 
 teeth. It is not unusual for teeth otherwise 
 perfect, to loosen and fall out in this way. Its 
 presence is shown by the spongy, swollen con- 
 dition of the gums, by their being detached 
 from the teeth, and their readiness to bleed 
 when punctured, or from the use of the brush. 
 This inflamed condition can be remedied only 
 by the removal of the tartar with instruments. 
 This should be done with great thoroughness 
 and care, for if only a little of the tartar be 
 left, it will form a nucleus for a new deposit. 
 The roots should then be polished as well as 
 their position will allow. Healing and con- 
 traction of the gums about the teeth may, then 
 be hastened by the. use of astringent washes. 
 If tartar again accumulates, as it will in most 
 cases, it must be again removed, as only thus 
 can the loosening of teeth be delayed. 
 
 Toothpicks. At the temperature of the 
 mouth, only a few hours is sufficient to induce 
 a putrefactive change of particles of food left 
 between the teeth. They should be removed 
 with the quill or wooden toothpick, or with 
 floss silk. Silk is preferable, as it can be 
 passed between teeth that stand in contact, 
 and effectually cleanses the surface that cannot 
 be reached by the pick or the brush. If this 
 be too expensive, linen threads, such as used 
 by shoemakers,, may be substituted. 
 
 Toothbrushes should be used with great 
 thoroughness every night and morning, and 
 if practicable, after every meal. Great care 
 should be taken, however, to select brushesnot 
 too harsh and stiff, as they may do -much harm 
 to the gums. On the other hand, if brushes 
 are too soft, the teeth will not be well cleansed. 
 
 Powders should always be used, as by their 
 help the sticky mucus is more thoroughly 
 removed and the surface kept smooth and 
 polished. The chalk of which they are mostly 
 made, has also an affinity for the acicjs, thereby 
 protecting the teeth. Soap is very cleansing, 
 and may be always used to advantage. Most 
 of the powders before the public may be con- 
 sidered reliable. The chalk and orris, of 
 which they are chiefly made, are so cheap that 
 there is no inducement for adulteration. 
 
 Washes for the teeth and gums may be 
 used, but care should be taken to avoid those 
 which are astringent. Such may be used to 
 advantage in case of diseased gums, but in a 
 state of health the teeth and gums need to be 
 cleansed.not medicated. (5£«Tooth-powders.) 
 
 TEETHING. (See INFANTS. 
 
 TERRAPIN. (See SOUP and TURTLE.) 
 
 TETANUS An affection characterized by 
 
 painful and rigid contraction of the voluntary 
 muscles, aggravated from time to time by very 
 severe spasms. The two chief forms are ,th'e 
 traumatic, which occurs after wounds, and the 
 idiopathic, without any manifest cause. In the 
 former, the spasms are usually severe and 
 acute ; in the latter they are milder and chronic. 
 The following are the usual symptoms in a 
 severe attack of traumatic tetanus : After gen- 
 eral uneasiness, headache, and feverishnessj the 
 
TETANUS 
 
 531 
 
 patient complains of stiffness of the jaws and 
 at the back of the neck ; swallowing is difficult, 
 the voice is low and husky, and there is a pe- 
 culiar expression of the face due to contraction 
 of the muscles which move the lips and eyelids ; 
 the patient next suffers from painful cramp in 
 the muscles of the face and neck, and, in , con- 
 sequence of permanent rigidity of the muscles 
 of mastication and spasms of the gullet, is una- 
 ble to take any food ; to this stage, in which 
 the mouth is firmly closed, has been applied the 
 name of lacked-jiiw j the spasms then attack 
 the muscles of the abdominal walls, and violent 
 pain is felt at intervals at the pit of the stom- 
 ach ; the front of the abdomen is retracted, and 
 the muscles during. the severe paroxysms feel to 
 the hand like a hard board ; the voluntary mus- 
 cles of the back and limbs finally become af- 
 fected and very painful cramps are felt over 
 the whole body, which as the affection pro- 
 gresses are divided by shorter and shorter in- 
 tervals ; the bowels are generally bound and 
 there is often retention of urine; the symptoms 
 increase in intensity, and at last death occurs 
 either from pain and exhaustion, or in conse- 
 quence of spasms of the diaphragm and other 
 muscles of respiration; the mental faculties 
 generally remain unimpaired, until very shortly 
 before death. The usual duration of an attack 
 of severe and fatal tetanus is from three to six 
 days. Cases, however, have'been -recorded in 
 which death occurred within a few hours after 
 the commencement of the symptoms. The 
 symptoms of acute traumatic tetanus vary much 
 in different cases ; the spasms may be restricted 
 to a certain region or a certain set of muscles, 
 or they may commence at the seat of the wound 
 and not, as is usually the case, in the muscles 
 of the jaw. The , ordinary tetanic symptoms 
 may be complicated by epilepsy, delirium, and 
 coma. 
 
 There is no injury to the surface of the body, 
 however slight it may be, of which acute te- 
 tanus might' not be a result, and there is no re- 
 lation between the extent and degree of the 
 injury and the intensity of the tetanic symp- 
 toms. It has been known to follow slight con- 
 tusions and blows with a stick or cane. It 
 rarely occurs after clean cuts, and is mostly 
 connected with contused wounds involving 
 nerves and the fibrous structures, as fasciae, 
 tendons, and ligaments. With regard to local- 
 ity, it has been stated that tetanus occurs more 
 frequently after wounds of the hands and feet. 
 The interval between the receipt of the injury 
 and the commencement of the tetanic symp- 
 toms, the so-called period of incubation, varies 
 in different cases. In the majority, the symp- 
 toms come on between the fourth and the tenth 
 day ; the period in many lasts from ten to 
 twenty days, but is extended over the twenty- 
 second day in only ten out of every hundred 
 cases. It has never been known to exceed a 
 month. The symptoms sometimes come after 
 an interval of only a few hours, and one in 
 stance has beeil recorded in which a negro was 
 attacked with tetanic spasms in a quarter of an 
 
 hour after his hand had been punctured with a 
 fragment of chinaware, The shorter the inter- 
 val the more severe are the symptoms. Teta- 
 nus, when it occurs before the tenth day after 
 the injury, is usually fatal ; in cases occurring 
 after the tenth day, the mortality is much re- 
 duced. Tetanus occurs much more frequently 
 in males than in females, and in the latter its 
 symptoms are less severe. Tetanus may 
 occur at any period of life, but in more than 
 half the number of recorded cases the patients 
 were between ten and thirty years of age. It 
 has been asserted that tetanus is most fatal in 
 patients under ten years of age. The accession 
 of traumatic tetanus does not seem to be in- 
 fluenced in any way by morbid, conditions of 
 the body, or by previous states of bad health. 
 The healthy and the unhealthy, the strong and 
 the. weak, are equally affected. It has been 
 stated that tetanus is met with more frequently 
 at periods of the year in which, there are fre- 
 quent and sudden changes of temperature. 
 
 The course and symptoms of an attack of 
 idiopathic tetanus resemble very much those 
 of the acute traumatic form, but are rarely so 
 intense. The chief causes of' the so-called 
 idiopathic tetanus are exposure to cold and 
 wet, and intestinal irritation. It is rarely met 
 with in this country, but occurs frequently -in 
 the tropics. 
 
 ■The symptoms of tetanus may resemble very 
 much at first sight those of hydrophobia, and 
 in some cases the medical attendant experiences 
 considerable difficulty in establishing a perfectly 
 satisfactory diagnosis. The following are the 
 chief points of difference in these two danger- 
 ous affections : in tetanus the muscular spasm 
 is persistent, and perfect relief never occurs 
 for a single instant until a short time before 
 death ; in hydrophobia the spasms are always 
 of brief duration, and alternate with periods of 
 complete relaxation and relief ; the persistence 
 of the muscular contraction in tetanus is most 
 marked in the lower jaw, which in almost all 
 cases remains fixed and immovable. In hydro- 
 phobia there is a constant flow of saliva, and the 
 patient complains of great thirst; in tetanus 
 these two symptoms are usually absent ; the 
 countenance in tetanus is generally expressive 
 of intense suffering ; in hydrophobia, not so 
 much of physical suffering as of excessive rest- 
 lessness and mental excitement; in the latter 
 affection the mental faculties are always much 
 disturbed and the patient often falls into a state 
 of violent delirium and maniacal excitement ; 
 in tetanus, on the other hand, the mind usually 
 remains undisturbed, until the termination of 
 the attack ; in hydrophobia there is an aversion 
 to fluids, the very thought of which very much 
 excites the patient; in tetanus there is no men- 
 tal aversjon to fluids, but when an attempt, is 
 made to administer them, the_ patient endeav- 
 ours to express by action his inability to open 
 the jaws and to swallow. Any reliable history 
 as to the bite of a dog about six weeks or two 
 months previously, will at once establish the 
 diagnosis in doubtful cases of hydrophobia. 
 
532 
 
 TETTER 
 
 THRUSH 
 
 Tetanus, though a very dangerous affection, is 
 not always fatal; in acute cases, where the 
 symptoms commence shortly after the receipt 
 of a wound, recovery seldom occurs, but when 
 the attack comes on after the tenth day from 
 the receipt of the wound, and the tetanic synu> 
 toms .last over fourteen days, recovery is the 
 rule and death a rare exception. No case of 
 recbvery from hydrophobia has been hitherto 
 recorded. Symptoms somewhat analagous to 
 those met with in "severe cases of tetanus- are 
 produced by poisonous doses of strychnia or 
 strychnine. The symptoms of poisoning com- 
 mence soon after the strychnine has been 
 swallowed, and set in with shortness of breath, 
 rigidity of the muscles of the neck and back, 
 and painful tetanic spasms of the extremities ; 
 the body is usually arched backwards -so as to 
 rest on the head and heels. The muscles of the 
 face are much convulsed, so as to produce a 
 characteristic grinning expression called the 
 risus sardonicus. All the voluntary muscles are 
 attacked at about the same time, andthere is 
 no persistent contraction of the muscles of the 
 jaw. In these respects, and also from the promi- 
 nence, among the symptoms, of backward arch- 
 ing of the body, and from the occurrence of in- 
 tervals of complete intermission, the phenom- 
 ena of strychnine poisoning differ from those 
 of acute traumxtic and idiopathic tetanus. 
 
 Treatment. — No continued success has yet 
 attended the administration of any one of the 
 numerous medicinal agents that have been tried 
 in cases of severe tetanus ; calomel, opium, 
 chloroform, belladonna, aconite, quinine, Cala- 
 bar bean, and Indian hemp, have all been ex- 
 tensively used, in some cases with undoubtedly 
 good results, ini others with signal failure. No 
 drug is yet known which has the power of ar- 
 resting the course of the disease, and of con- 
 trolling its severer symptoms. So long as 
 tetanus is to be regarded as a disease which 
 must run a certain course, the chief indications 
 of treatment will be the support of the patient's 
 strength and the relief of suffering and pain. 
 Fluid and easily digested food, with wine or 
 spirits, must be freely supplied, and when the 
 patient is unable to open the mouth or to swal- 
 low, should be administered by injections or 
 through an elastic tube passed through the nose 
 into the gullet. Pain may be relieved by the 
 internal administration of opium, by sub- 
 cutaneous injections of morphia, or by inhala- 
 tion of chloroform. In many cases painful and 
 violent muscular spasm has been much allayed 
 by the application, along the spine, of bladders 
 of ice. Great care must be taken to guard the 
 patient from all causes of excitement and irri- 
 tation, and the room in which he is confined 
 should be kept darkened and at an uniform 
 temperature. It is very important that there 
 should be a speedy and free evacuation of the 
 bowels. In cases of traumatic tetanus follow- 
 inga wound, the injured part, if painful and in- 
 flamed, should be poulticed and kept as much 
 as possible at rest. 
 
 TETTER. — An eruptive disease o'f the skin 
 
 which often appears on the face and the side 
 of the mouth, sometimes on the scalp, and oc- 
 casionally about the waist. Give bicarbonate 
 of potash or soda internally, and occasionally 
 apply externally powdered oxide of zinc. 
 
 THERMOMETER.— A glass tube, with a 
 bulb at one end and open at the other, con- 
 taining mercury enough to fill it ; is hermeti- 
 cally sealed when very hot. It is afterwards 
 immersed in melting ice, and the point at which 
 the mercury stands scratched on the glass ; it 
 is next placed in boiling water and the level 
 of the mercury again noted. On the Fahren- 
 heit scale this distance is divided into 1 80 de- 
 grees ; on the Centigrade scale into loodegrees ; 
 and on the Reaumur scale into 80 degrees. The 
 freezing point is called zero on the last two 
 scales, out 32 on the Fahrenheit scale. In a 
 room where persons are sitting, the Fahrenheit 
 thermometer should register from 68 to 70 de* 
 grees ; in a room like a nursery, where the oc- 
 cupants are apt to be moving actively, 3 or 4 
 degrees 'lower. Medical thermometers' are 
 self-registering, being supplied with a small 
 index in the bore of the tube, which is pushed 
 upward by the mercury in its ascent, but does 
 not fall again until shaken down with some 
 force. As the index is liable to get shaken 
 into the bulb, and thus render the instrument 
 useless, many thermometers have a spiral in 
 the bore near the bulb, to arrest the index. 
 The normal temperature of the body, taken by 
 holding the bulb of the thermometer five min- 
 utes in the armpit, with the arm closed down 
 upon it, may be set down at 98^ degrees, 
 though it may normally rise to 100 degrees 
 during the period of digestion. 102 degrees 
 indicates fever and need of attention ;■ 104 de- 
 grees indicates serious need of attention. Af- 
 ter 108 degrees, recovery is almost unknown. 
 THROAT. (See Sore Throat.) 
 THRUSH. — A disease very common 
 amongst infants, very much dreaded but easily 
 managed. It consists in a soreness of the 
 mouth, lips, cheeks, tongue, throat (seldom ex- 
 tending to the stomach), with white creamy 
 patches adhering to the surface. They can be 
 easily removed, and underneath, the mucous 
 membrane is red, sore, and sometimes bloody. 
 These patches consist of remnants of food 
 (milk, etc.), either natural or decomposed, with 
 some matter and very little blood, and a vege- 
 table microscopic parasite, the oidium albitans. 
 They form whenever the infant's mouth is not 
 kept scrupulously clean ; they will also form 
 in the mouths of adult patients, who are either 
 too feeble or too unconscious to attend to their 
 own cleanliness, and in such cases thrush is al- 
 ways a symptom of great danger because of 
 great prostration. Thrush isavoided by clean- 
 liness. When it is present, wash the mouth 
 every half hour or every hour with a solution 
 of a tablespoonful of borax in a half-pint of 
 water, or with a drachm of the sulphate of 
 soda in two ounces of water. Be sure 
 that the white patches are well removed, al- 
 though gentle rubbing may be required. 
 
THYME 
 
 TOAST 
 
 533 
 
 THYME. — This plant will grow anywhere, 
 but it prefers a dry, poor soil ; if the ground is 
 rich, the plant will become too luxuriant, and 
 lose its aromatic qualities. There are several 
 varieties ; that preferred for culinary purposes 
 is the lemon-sce'nted ; it is also the handsomest 
 in appearance. It is propagated by seeds or 
 slips. Sowing should be performed from the 
 middle of March to the middle of May ; slips 
 should be set outirt.the spring. It mayalso be 
 propagated by layers, like carnations. Al- 
 though • a perennial)- it becomes stunted after 
 two or three years, and to ensure it in perfec- 
 tion the seed should be sown annually. The 
 culinary use for thyme is principally for broths 
 and soups ; it is also a common ingredient in 
 stuffings and to savor meats. The lemon 
 thyme is less pungent than the common garden 
 thyme, but much more grateful ; hence it is 
 used as a seasoning for veal and other meats 
 where lemon-peel would be used, thus answer- 
 ing the purpose of two distinct spices,. Thyme 
 that is intended for winter use should be cut 
 Vhen in blossom, and after being well dried in 
 the shade, hung up in paper bags. It is usu- 
 ally found for sale in a dried state b tied up in 
 small bunches. 
 
 TICK. A strong, closely-woven, cotton cloth, 
 generally striped blackand white, which is used 
 for bed, bolster, and pillow-cases. It comes in 
 pieces a yard wide, and should be shrunk before 
 cutting. 
 
 TIFFANY. — A species of gauze or very 
 thin silk. It is of French manufacture, and is 
 used in lining bonnets, hats, etc. 
 
 TIGER-FLOWER. — The Tiger-flower, or 
 Tigridia, is a very showy Mexican bulb, grow- 
 ing about eighteen inches high ; its flowers are 
 four inchesjn diameter, and of most gorgeous 
 coloring and curious form. They require the 
 same culture as the Gladiolus, but will not live 
 out of doors in winter in cold latitudes. There 
 are as yet but four or five varieties, which bloom 
 from July to October. These are : T. conchi- 
 fiora, orange and yellow, with black spots; 
 T. conchiflara grandiflora, lemon-color, spotted 
 with crimson ; T. pavonia, scarlet, spotted and 
 tipped with yellow ; T. speciosa, orange, with 
 deep maroons-colored spots; T. wheelerii, a 
 seedling from conchiflora, 
 
 TILES.— Plates or pieces of baked clay or 
 earthenware, used for covering the roofs of 
 buildings. Tiles make a heavier roof than 
 slate, and are seldom employed in this country, 
 and then only for offices and houses of an in- 
 ferior class. There are two kinds of tiles, 
 plain tiles and pantiles. Plain tiles are of the 
 same form as slates, but are bedded and pointed 
 with mortar. The pitch of the roof requires to 
 be 45 degrees, and the tiles require frequent 
 pointing. Pantiles are curved, and are laid on 
 each other dry; they do not make so warm a 
 ■roof as plain tiles and are more liable to get 
 out of order. Common tiles are not nearly so 
 durable as slates, being much affected by the 
 frost; but when glazdd' they are very durable. 
 When the red color of tiles is objectionable, 
 
 they may be covered with a coat of anti-corro- 
 sive paint. 
 
 Encaustic tiles are the finer kinds, used for 
 paving and decoration. 
 
 TIN- WARE.— What is usually called, tin, 
 when employed in the manufacture of house- 
 hold utensils, is in fact sheets of iron coated 
 over or plated with tin ; and this is true whether 
 they are described as " common tin " or " block 
 tin." As the use of tinning iron is to prevent 
 its rusting,- it is obvious that whatever wears 
 off the tin. lays bare the surface of the iron and 
 exDoses it to the action of moisture and air, 
 which occasions its rusting. Care should be 
 taken, therefore, that when frequent cleaning 
 is necessary, the tinned ware shall be cleaned 
 in such a way as not to wear away the surface 
 unduly. 
 
 To clean tin-ware, mix a little of the finest 
 whiting (common whiting contains generally a 
 little sand) with a very little sweet oil, and rub 
 the tin with this ; then wipe it clean ; after 
 that, dust some dry whiting on it, and rub it off 
 with chamois-skin. To prevent rusting, tin- 
 ware should be kept in a dry place. 
 
 TINCTURE — A tincture is a solution of 
 any colored substance in spirits of wine ; when 
 not colored the solution is called a spirit. 
 Many tinctures are used in cooking for flavor- 
 ing, etc., and directions for making them are 
 given elsewhere. (See Essences and Ex- 
 tracts.) 
 
 TOAST. — To make ordinary dry toast, cut 
 very thin slices of bread from a loaf not less 
 
 Toaster for Chops or Bread. 
 
 than two days baked ; place either one or two 
 at a time on the toasting-fork, taking care not 
 to hold them too near 
 the fire ; they should 
 be just warmed on 
 each side, then turn- 
 ed, and when brown- 
 ed nicely on one side, 
 turn again, care being 
 taken not to let them 
 burn. When they 
 are thoroughly toast- 
 ed, they should be 
 either placed upright 
 on a plate,one against 
 the other, or put into 
 the toast-rack ; but 
 they should be kept near the fire until required 
 for the table. Toast should never be rnade long 
 before it is eaten, or it becomes tough and 
 leathery. Some people cut the crust off the 
 
 Toaster for Bread or Muffins 
 
534 
 
 TOE-NAILS 
 
 TOMATO 
 
 bread before toasting. Graham bread makes 
 excellent toast. 
 
 A very cheap apparatus by which bread or 
 chops can be dressed before a clear fire is 
 shown by the first of the preceding figures ; 
 and the second is peculiarly convenient when 
 bread or muffins are required to be toasted 
 quickly and in large quantities without much 
 time and attention being bestowed upon them. 
 
 Anchovy Toast. (See Anchovy.) 
 
 Buttered Toast. — The bread should be cut 
 rather thicker than for dry toast; toast in the 
 same way, and as soon as a slice is done, but- 
 ter it well, and lay in a plate near the fire. 
 
 Cider and Toast. —Take one third brisk 
 cider and two thirds water, sweeten well, and 
 crumble in toasted bread or toasted crackers, 
 and grate nutmeg.over the top. ...... 
 
 Cream or Milk Toast.— I. Toast slices of 
 stale bread as directed above ; butter and put 
 a layer of them in the bottom of a toast-dish, 
 and pour over them a liberal supply of cream 
 or milk, boiling hot and thickened with a little 
 flour or corn-starch ; add another layer of toast, 
 and then more cream ; and so on. Cover 
 closely, let it stand five minutes, and serve. 
 
 1 1. Toast the bread to a delicate brown, lay 
 it on a very hot plate, and pour over it cold, 
 sweet cream; serve'at once. For invalids and 
 children with dainty appetites, this is very nice 
 and easily digested. Some light fruit jelly will 
 add to the relish and still be wholesome. 
 
 Egg Toast. — Break the eggs carefully into 
 water, boiling hot, but not really boiling; the 
 water must be slightly salted, and in sufficient 
 quantity to cover the eggs. Simmer gently till 
 the eggs are delicately cooked, or until the 
 yolks are covered with a white film; then take 
 them up with a skimmer and lay each on a 
 slice of buttered toast. Butter and pepper may 
 be added at table. Eaten with Worcestershire 
 sauce, this makes an unequalled breakfast dish. 
 
 Water Toast. — Put slices of bread toasted 
 brown, but not • burnt in the slightest degree, 
 into a pitcher, pour on enough boiling water to 
 cover them, cover the top closely, and let it 
 stand till cold ; then strain off the water and 
 sweeten it to taste. This is one of the best of 
 beverages for invalids. A little lemon-juice 
 may be added when the patient can stand it. 
 
 TOE-NAILS. In-Growing. — This most 
 painful of the diseases of the nails is caused 
 by cutting the nail, generally of the great toe, 
 improperly, and then wearing a narrow, badly-, 
 made shoe. The nail beginning to grow too 
 loug, and rather wide at the corners, is often 
 trimmed around the corner, which gives tem- 
 porary relief. But then it begins to grow wider 
 in the side where it was cut off ; and, as the 
 shoe presses against the corner, the nail cuts 
 more and more into the raw flesh, which be- 
 comes tender and irrjtable. If this state con- 
 tinue long, the toe becomes more painful and 
 ulcerated, and fungus (proud flesh) sprouts up 
 from the sorest , points. Walking greatly in- 
 creases the suffering, till positive rest becomes 
 indispensable. - ■ 
 
 Treatment. — Begin the effort at cure by 
 simple application to the tender part of a small 
 quantity of perchloride of iron. It is kept by 
 chemists in a fluid form, though sometimes in 
 powder. There is immediately a moderate 
 sensation of pain, constriction, or burning. In 
 a few minutes the tender surface is, felt to be 
 dried up, tanned, mummified, and it ceases to 
 be painful. The patient, who before could not 
 put his foot to the floor, now finds that he can 
 walk upon it without pain. By permitting the 
 hardened, wood-like flesh to remain for two or 
 three weeks, it can easily be removed by soak- 
 ing the foot in warm water. A new and healthy 
 structure is found, firm and solid, below. If 
 thereafter the nails be no more cut around the 
 corners or sides, but always curved in across 
 the front end, they will in future grow only 
 straight forwards, and- by -wearing- a shoe of 
 reasonably good size and shape, all further 
 trouble will be avoided. There are cases, how- 
 ever, in which evulsion of the entire nail is 
 necessary. This requires the aid of a surgeon. 
 
 TOFFY OR TOFFEE. (See Taffy.) 
 
 TOMATO.— At present there is probably 
 no product of the garden which is used so 
 extensively and in so many different ways as 
 the tomato ; to be produced in perfection it 
 must be grown in very rich ground and receive 
 frequent and copious watering; the vines must 
 be pruned so as to admit the sun freely to the 
 clusters of fruit. But it will grow well in 
 almost any soil, with no more care than is in- 
 volved in putting the seed into the ground in 
 spring, and is extremely prolific. The com- 
 mon kinds may be planted in any out-of-the- 
 way place where no other vegetable will grow, 
 but the choicer varieties should be sown in 
 rows about three feet apart, and the vines sup- 
 ported by uprights, so as to keep the fruit off 
 the ground. The best varieties of the tomato 
 are the Trophy,. General Grant, Cluster,JDak, 
 Crimson Cluster, and Tilden. Other good 
 kinds are the white apple, which is excellent 
 eaten raw, smooth red, apple and pear shaped, 
 large and small yellow, fig, cherry, etc. To- 
 matoes begin to ripen in the South about the 
 middle of April, whence they are brought to 
 the Northern markets ; they become plentiful 
 in June, and are in season until the first heavy 
 frosts. The perfection to which the art of 
 canning fruits and vegetables has been brought 
 enables us to have tomatoes fresh and good 
 throughout the year. (Sit Catsup, Pickles, 
 Sauces, and Soup.) 
 
 Baked Tomatoes.— Scald the tomatoes, 
 peel them carefully, so as not to break them, 
 and lay them in a deep dish ; season with salt 
 and pepper, and spread a teacupful of cracker- 
 crumbs over the top ; cover the dish lightly, 
 and bake in a quick oven from an hour to an 
 hour and a half ; just before taking from the 
 oven add a few bits of butter. Slip the toma- 
 toes out carefully, the brown side up, or serve 
 them in the baking-dish. 
 Boiled Tomatoes— Slice them and boil them 
 in their own juice. They should boil gently, and 
 
TOM-COD 
 
 TONGUE 
 
 535 
 
 no longer than will suffice to cook them well ; 
 twenty minutes to a quart will be about right. 
 Season with salt and pepper before serving. 
 
 Broiled Tomatoes. — ■ Take nice " beef- 
 steak " tomatoes, cut them in half cross-wise j 
 broil them over the fire, skin side down, until 
 brown ; place the gridiron in front of the 
 fire to brown the other side. Cook slowly 
 until well done ; season with pepper, salt, and 
 butter ; serve plain or on toast. 
 
 Canned Tomatoe3. — Pour boiling water 
 over ripe tomatoes ; after a few moments pour 
 it off; peel them carefully, removing the thick 
 base of the stem; cut them in two and boil 
 until cooked. Turn up an old wooden box by 
 the range to hold the cans ; it should be high 
 enough to bring the glass cans in range, with 
 the kettle ; have a silver fork in the can 
 [nearest the kettle ; fill it from a pitcher dipped 
 out of the boiling tomato ; instantly remove the 
 fork, screw the cover close. Repeat with each 
 can. The fork saves the necessity of heating 
 the cans. When cold, the covers -will bear an- 
 other turn. Make each one perfectly tight. 
 
 Raw Tomatoes. — Scald till the skins can be 
 removed, cut them in thin slices with a sharp 
 knife; lay in a s'alad dish, and season with pep- 
 per, salt, and vinegar, and, if liked, a little 
 sugar. Stand them on ice before serving. 
 Scolloped Tomatoes. — Take fresh or canned 
 tomatoes, I qt : butter, \ lb ; bread-crumbs, 
 i lb ; brown sugar, 2 oz ; pepper, 1 teaspoon- 
 fuf; salt, 3 teaspoonfuls ; onion (grated,), 1. 
 Put a layer of bread in a baking dish, then a 
 layer of peeled, sliced tomatoes, and cover 
 with bits of butter, a little of the onion, pepper, 
 salt, and sugar ; then another layer of bread, and 
 so on, having the last layer of bread and leaving 
 enough of the pepper, etc., to sprinkle over it. 
 Bake canned tomatoes three-quarters of an 
 hour, and fresh ones twice as long. 
 
 Stewed Tomatoes. — Scald and remove the 
 skins from some fully ripe tomatoes, cut them 
 into small pieces, and stew in a tin or porce- 
 lain sauce-pan for about half an hour; season 
 with salt and pepper, and add a little butter 
 and white sugar. When stewed tomatoes are 
 to be thickened, use bread-crumbs. 
 
 Stuffed Tomatoes. — Squeeze with the 
 hands some stale bread, saturated in cold 
 water. Take six tomatoes, as nearly of a size 
 as possible, cut off the top, and with a small 
 spoon take out the inside and put it into a 
 colander to let the liquid run off. Put about 
 an ounce of butter into a sauce-pan, and when 
 melted aid a small onion, chopped fine ; stir, 
 and when nearly fried, add the parts of the 
 tomatoes in the colander, also chopped ; stir 
 half a minute ; put in the soaked bread, stir and 
 mix ; season with salt, pepper, and grated nut- 
 meg; boil up once, and take from the fire. Fill 
 the tomatoes with this mixture, dustwith bread- 
 crumbs, put a piece of butter on each, and 
 bake in a quick oven. Before serving, wet 
 them with a lijtle tomato-sauce, broth, or gravy. 
 TOM-COD, or Frost Pish. — A small fish 
 weighing usually from a half to three quarters 
 
 of a pound, scaleless, but an excellent pan-fish, 
 being very delicate and savory. Its color varies 
 with the season, from a rich orange to a light 
 greenish yellow, shaded to dark brown on the 
 back. In season from September to April. 
 Broil or fry as directed for Mackerel. 
 
 TONGUE.— Beef's tongue, calf's -tongue, 
 lamb's and sheep's tongue, and pig's tongue, 
 can all be procured of the butchers, and they 
 are all prepared in the same way. Calf's tongue 
 is considered best, but it is usually sold with 
 the head ; beeve's tongues are what is referred 
 to generally when " tongue " is spoken of. 
 Lambs' tongues are very nice. In purchasing 
 tongues, choose those which are thick, firm, 
 and have. plenty of fat on the under side. 
 
 Boiled Tongue. — When taken fresh from 
 the pickle, tongues require no soaking, unless 
 they have remained in it much beyond the usual , 
 time, or have been cured with a more than 
 common proportion of salt; but when they 
 have been smoked and highly dried, they should, 
 be laid for two or three hours into cold, and as 
 much longer into tepid water, before they are 
 cooked ; if extremely dry, ten or twelve hours 
 must be allowed to soften them, and they should 
 always be brought very slowly to boil. Two 
 or three carrots and a large bunch of savory 
 herbs, added after the scum is cleared off, will 
 improve them. They should be simmered until 
 they are extremely tender, when the skin will 
 peel from them easily. A highly-dried tongue- 
 of moderate size will usually require from three 
 and a half to four hours' boiling : an unsmoked 
 one about ah hour less ; and for one which has 
 not been salted at all a shorter time will suffice. 
 
 Pickled Tongue. — Tongues may be pickled 
 in any of the pickles given for the beef (See 
 Beef) ; but the following is a better way. For 
 each large tongue mix with half a pound of salt 
 two ounces of saltpetre and three quarters of a 
 pound of the coarsest sugar ; rub the .tongues 
 daily, and turn them in the pickle for five 
 weeks, when they will be ready for cooking or 
 for being smoked. 
 
 Smoked Tongue. — Pickle as directed, and 
 hang them in the chimney or smoke-house. 
 The smoked tongues bought in the grocery 
 stores are generally old and tough. 
 
 Stewed Tongue. — After the tongue has 
 been soaked trimmed, and washed with extreme 
 nicety, lay it in a vessel of fitting size, and 
 place round it three or four pounds of the neck, 
 or of any other lean cuttings of beef, with some 
 bones of undressed veal, and pour in sufficient 
 cold water to keep it covered until it is done : 
 or, instead of this, use strong unseasoned beef 
 broth made with the shin, and any odd bits or 
 bones of veal which may be at hand. Let the 
 tongue be brought to boil very gradually, that 
 it may be plump and tender. Remove the scum 
 when it first rises, and when it is quite cleared 
 off add a large bunch of parsley, thyme, and 
 winter savory, three carrots, a small onion, and 
 ane mild turnip. After three hours and a half 
 of gentle simmering, probe the tongue, and if 
 sufficiently done peel off the skin and serve it 
 
536 
 
 TONICS 
 
 TRICHINA 
 
 quickly. If not wanted hot for table, lay it 
 upon a very cle'an board or table, and fasten it 
 down to it by passing a carving-fork through 
 the root, and a smaller one through the tip, 
 drawing the tongue straight with the latter 
 before it is fixed in the board ; let it remain 
 thus until it is quite cold. 
 - TONICS.— A class of remedies used to give 
 tone and strength to the system, when debili- 
 tated by disease or otherwise. They are gene- 
 rally stimulants as well, inasmuch as they rouse 
 the vital energies ; but the excitement is not so 
 rapid as in those called general stimulants, and 
 the effect, also, is more permanent. No medi- 
 cines require more tact in their selection, and 
 in suiting them to the time when they are to be 
 adopted, for it is far more easy to do harm than 
 good in applying them. Thus, it is generally a 
 rule that quinine will not be borne with a dry 
 tongue, and yet in some cases of typhus fever, if 
 the physician waits for this feature changing 
 before giving quinine, he will wait until his 
 patient is departed to the next world. Some 
 tonics, as arsenic, which are very powerful, but 
 easily misapplied, are omitted here altogether. 
 
 (a) Disulphate of quinine, i grain ; diluted 
 sulphuric acid, 3 minims ; water, or infusion of 
 roses, 1 ounce ; tincture of orange-peel, 30 
 minims. Mix, and give twice or thrice a day. 
 
 (6) Tincture of cinchona (compound), 1 
 drachm; decoction of cinchona .(yellow), l£ 
 ounce. Mix, and give two or three times a day. 
 
 (c) Nitro-muriatic acid, ten drops in a wine- 
 glass of sweetened water after meals. 
 
 (d) Carbonate of iron, I drachm, twice a day, 
 in neuralgia, 
 
 ' (e) Compound tincture of bark, jt drachm ; 
 infusion of cascarilla, 1 ounce. Mix. 
 
 TONKA BEAN. — More properly Tonga 
 Bean, or Tonquin Bean. This is the seed of 
 a plant which is a native of Guiana. The 
 aroma of the seed is owing to a volatile oil 
 which it contains. It is used to scent snuff, 
 and also to perfume clothes and keep away 
 moths. Its efficacy for the latter purpose is 
 very doubtful. 
 
 TOOTHACHE. {See TEETH.) 
 
 TOOTH-POWDERS.— The basis of most 
 tooth-powders is prepared chalk, powdered 
 bark, myrrh, Armenian bole, and orris-root. 
 Prepared charcoal and camphorated chalk are 
 also much used. Salt and alum are injurious 
 to the teeth and gums. We append recipes : 
 
 I. A mixture of honey and very finely-pow- 
 dered charcoal is an excellent tooth-powder. 
 
 n. Camphorated Chalk. Take : - Precipi- 
 tated chalk, half a pound ; powdered orris- 
 " root, a quarter of a pound ; powdered cam- 
 phor, two ounces. Powder the camphor in a 
 mortar, by adding a little spirit, and- sift the 
 whole together. 
 
 m. Take: -Precipitated chalk, eight ounces ; 
 powdered cuttle-fish bone, one ounce. ; pow- 
 dered orris-root, one ounce ; white sugar,, 
 three ounces ; rose oil, ten grains ; carmine, 
 No. 40, fifteen grains. Mix well together. 
 
 Tinctures for the Teeth. I. Take .--Floren- 
 
 tine orris-root, eight ounces ; bruised cloves, 
 one ounce ; ambergris, one scruple. Bruise the 
 root, and put all the ingredients into a glass 
 bottle, with a quart of rectified spirits of wine. 
 Cork close, and agitate it once a day for a fort- 
 night, keeping it in a warm place. In about 
 a teaspoonful a soft tooth-brush should be 
 dipped, and then work it into a lather on the 
 teeth and gums. It cleanses the teeth, strength- 
 ens the gums, and sweetens the breath. 
 
 II. Take .--Tannic- acid, one ounce ; peti- 
 tory root, one ounce ; orris-root, benzoic acid, 
 and cinnamon bark, each one ounce ; pow- 
 dered borax, one dram and a half; soap- 
 tree bark, eight ounces ; alcohol, three pints ; 
 distilled water, five pints ; cochineal, three 
 drams. Digest six days and then add : White 
 sugar, one pound ; oil of winter-green, half an 
 ounce ; essence of peppe/mint, eight ounces. 
 The last three articles snould be rubbed to- 
 gether and added, then filter the whole. 
 
 TORTOISE — This name is now restricted 
 in ordinary use to the land-tortoise, which is 
 never used as an article of food, but it is occa- 
 sionally applied to certain species of the turtle 
 tribe, such as the painted tortoise, which is a 
 fresh-water turtle. Prepare, cook, arid serve as 
 directed for turtle. 
 
 TRAGACANTH. — A kind of gum obtained . 
 from a plant which grows in Asia Minor. It 
 is allied, to gum acacia. The gum exists in 
 flakes, not easy to powder till weir heated. 
 Part of itissoluble in water, and this suspends 
 the rest, so that it forms a thick tenacious 
 mucilage, much denser than that formed by 
 gum arabic. This mucilage is useful for sus- 
 pending heavy powders, that would quickly 
 settle in pure water. A compound powder, 
 consisting of tragacanth, gum acacia, starch, 
 and sugar, mixed with hot water, and allowed 
 to cool, is useful for the same purpose. 
 
 TRAIN-OIL.— The oil drawn from the blub- 
 ber or fat of the whale, and from the fat of 
 various -other fishes. Common train-oil- or 
 Greenland oil is the produce of the whale called 
 Baloena Mysticetus. The oil is of a reddish or 
 yellowish, color, of ,a mucilaginous consistence, 
 and when burned in common lamps gives out a 
 strong unpleasant odor. It is seldom used for 
 illuminating purposes, but is unequalled for 
 softening and preserving leather, etc. 
 
 TRAPS, FOR DRAINS. {See Drainage.) 
 
 TREACLE. (See Molasses.) 
 
 TREACLE-BEER. (See Beer— QUICK.) 
 
 TRICHINA SPIRALIS.— A genus of mi- 
 nute worms infesting in the adult state the in- 
 testinal canal, and in its larval state the muscu- 
 lar tissue of man and other animals, especially 
 the hog.. They are introduced into the human 
 stomach by eating "measly" or imperfectly 
 cooked pork, and in many cases cause death 
 within a fortnight. Even where there is no 
 fatal result, trichina are reproduced in the 
 stomach in such vast numbers that the muscles 
 (in which the cysts lodge themselves) have the 
 appearance of being sanded. No treatment has 
 any effect on trichina spiralis; prevention is in 
 
TRIFLES 
 
 this case the only cure, and no one should eat 
 pork in any form without being certain that it 
 has been thoroughly cooked throughout, 
 
 TRIFLES. — The art of whipping cream is 
 little understood. Many cooks think they must 
 whip the mass until it becomes like butter, and 
 as sometimes this is not possible, of course they 
 blame the cream. Even from rather poor cream 
 a good whip may be produced, if the following 
 simple directions are attended to: — put the 
 cream into a good sized bowl, whisk for half a 
 minute, when a little froth will rise ; remove 
 this on to a piece of muslin laid on a sieve, 
 placed over a basin, whip again, and continue 
 lightly skimming the froth from the cream as it 
 rises. When you have enough, set the whip 
 aside for some hours, or until the next day. if 
 convenient. It will then have become solid, 
 and the cream which has drained into the basin 
 can be used to assist in making the custard for 
 the trifle. A little sifted sugar and any . flavor- 
 ing can, if desired, be added to the cream before 
 whipping ; but it is not essential to the opera- 
 tion. Put at the bottom of a deep custard dish 
 a layer of strawberry and raspberry jam, then 
 one of macaroons, and another of sponge finger 
 biscuits ; pour over these sufficient brandy and 
 sherry mixed to soak -them, then a custard, 
 made as for Souffle', and lastly, pile the whip- 
 ped cream on the top as high as you can. 
 
 Brandy Trifle. — An old-fashioned way of 
 preparing this dish was to soak as much light 
 sponge cake in as much good French brandy as 
 it could absorb ; then to stick it full of blanched 
 almonds, cut into whole length spikes, and to 
 pour a rich boiled custard around it. It is more 
 usual now to pour white wine over the cake, or a 
 mixture of wine and brandy. With this the 
 juice of half a lemon is sometimes mixed. 
 
 Fruit Trifle. — Mix three dessert spoonfuls 
 of arrowroot with a little cold milk; boil one 
 pint of milk and half a pint of cream, sweeten 
 and flavor it, and dissolve half an ounce of 
 gelatinein it; pour in the arrowroot, and stir 
 together well ; wet a mould with cold water ; put 
 some dried fruit, or the driest preserve you have 
 in the bottom of the mould, then the arrowroot 
 mixture, then fruit, and so on till the mould is full. 
 
 Gooseberry and Apple Trifle. — Stew the 
 gooseberries or apples till quite soft, strain, and 
 make them very sweet. Put soft custard in the 
 bottom of a deep dish, then the fruit, and then a 
 whip to stand very high. 
 
 TRIPE. (See Beef.) 
 
 TRIPOLI. — A silicious mineral, originally 
 brought from Tripoli, much used in polishing 
 metals, glass, marbles, etc. Its power of rub- 
 bing down most substances rapidly is very great, 
 while its extreme fineness does not cause visible 
 scratches. Rotten Stone is a variety of tripoli 
 well known to housewives, and constantly used 
 in cleaning. It is found near Albany, N. Y. 
 
 TRITURATION. --The process of reducing 
 any substance to a very fine powder by rubbing 
 or grinding with a pestle. It is usually done in 
 mortars, of agate, or some very hard material 
 pr on a slab of marble or prophyry, or thick 
 
 TRUFFLES 
 
 537 
 
 ground glass. In some cases it is necessary to 
 add a little spirit or other liquid during its trit- 
 uration, to keep the powder from flying about. 
 TROUT. — There are several species of this 
 favorite fish, the most common being the brook 
 or speckled trout. Both the color and the 
 quality of this fieh depend largely upon the 
 waters from which they are taken, the best 
 being those taken from clear running streams 
 
 Brook Trout. 
 
 The flesh . of brook trout is rather lighter in 
 color than that of the salmon, and is considered 
 by many to be superior to all other American 
 fish. Brook trout are in season from March 
 until August, during the greater part of which 
 time they are quite plentiful. Their weight is 
 from half a pound to four pounds ; the sale of 
 those smaller than half a pound is forbidden by 
 law, and they are not often found weighing more 
 than, four pounds. The lake trout is a much 
 larger fish. It is taken in most of the large 
 fresh-water lakes of the Northern States, but 
 is not often to be found in the markets* In 
 season from October to March ; weight from 
 four to se,yen pounds. , The Mackin,0w r Trout- 
 {ox Mackinaw Salmon, as it is sometimes called) 
 is the largest species known, often exceeding 
 the true salmon in size. It is taken principally 
 in the Great Northern Lakes, and is seldom; 
 found in eastern markets, except in a salted 
 state. It is in season during the winter months ; 
 weight, from twelve to sixteen pounds, though 
 occasionally much larger. For Salmon Trout 
 (or Sea Trout), See Salmon. 
 
 Boiled Trout. — Trout are sometimes cooked 
 in this way, and it is probably the best way to 
 cook large ones. Put a couple of large ones 
 in enough salted water to cover them, and boil 
 them gently till done ; garnish with sliced 
 lemon, and serve with drawn butter, or, if pre- 
 ferred, egg sauce, or some piquant sauce. 
 
 Broiled Trout.— Clean, wash, and dry the 
 fish ; slit down the back, and broil on a buttered 
 gridiron over a brisk fire ; when clone, dish, sea- 
 son slightly with salt, and spread pretty freely 
 with butter. Pepper is not an improvement to 
 this fish. 
 
 Fried Trout — Clean and wash the fish and 
 dry them on a towel ; roll lightly in flour, and 
 fry to a delicate brown in hot butter, or butter 
 and lard, or lard alone. When dished, season 
 slightly with salt only. Send to table as free 
 from grease as possible, and on a hot dish. 
 
 Stewed Trout. — Cut the fish into moderate 
 sized pieces, lay them in a stewpan with a little 
 water, butter, and a few bits of salt pork, and 
 stew gently for half an hour. 
 
 TRUFFLES.— The fungi so called, which 
 play so large and conspicuous a part in Eu- 
 
538 
 
 TRUSS 
 
 TRUSSING 
 
 ropeah cookery, are not grown in this country, 
 and the few found here in a fresh state are 
 brought over in the European steamers. The 
 dried truffles are devoid of flavor, and almost 
 entirely useless. Those preserved in oil, or in 
 their own liquor, and packed in air-tight bottles, 
 are excellent ; but even these are but little 
 known here. The external appearance of the 
 truffle is even less inviting than that of mush- 
 rooms in general, being almost black, with a 
 rough, ridgy, and warty surface. The flesh 
 i i white and firm, and the taste, which is quite 
 savory, resembles that of the almond or wal- 
 nut, and improves all it touches in cookery. 
 
 TRUSS. — Trusses are mechanical contriv- 
 ances for the. support or for the prevention of 
 the protrusion of any viscus, but most usually 
 for the support of the parts concerned in ab- 
 dominal rupture or' hernia. If a hernial pro- 
 trusion occurs in either sex, it should be ad- 
 vised that mechanical treatment be adopted at 
 once ; for no matter whether in infancy, youth, 
 or middle age, judiciously applied trusses fre- 
 quently effect a cure, without further surgical 
 interference, and at all events cause but little 
 trouble or annoyance. A surgeon should al- 
 ways be consulted as to the form of truss needed, 
 and should himself take the necessary measure- 
 ments, and himself apply the apparatus in the 
 first instance. It is a great mistake, and one pro- 
 ductive of the worst results, to leave the advice 
 regarding a truss to an instrument-maker, and 
 we often see instances, especially among the 
 poor, of ill-fitting, ill-shaped contrivances, which 
 not only do no good at all, but in many cases 
 do absolute harm, by increasing the mischief 
 they are designed to alleviate. A truss should 
 be firm, light, and elastic, and preserve its 
 shape, and the strength of the spring should 
 always be equable, so that it may retain the 
 rupture without irksomeness. A truss consists 
 essentially of a pad attached to a metal spring, 
 having straps so arranged that it may be kept 
 in the desired position in any of the various 
 movements of the body. There are many dif- 
 ferent forms, whether single or double, named 
 after their inventors. The following hints on 
 trusses are of value, as the experience of an 
 authority on the matter : — 
 
 " In the majority of cases, the circular spring 
 truss is the best form. The curve of the spring 
 and the relative position of the pad with it 
 should be appropriate to the configuration of 
 the wearer. A single piece of metal should 
 form the spring and the foundation of the pad. 
 As far as practicable the spring of the truss 
 should pass around the bony rim of the pelvis, 
 fitting closely to the figure, and should lie out 
 of the region of the great muscles of the 
 buttock (glutei). The form of the spring 
 may be designed after the French model or the 
 German. The former resembles the coil of a 
 "watch-spring, and is very elastic and clinging ; 
 the latter almost exactly fits the outline of the 
 body in its state of repose : it is almost in- 
 elastic, and very hard. The French is always 
 pressing inwards, even when the wearer is at 
 
 rest ; the German scarcely presses at all when 
 the abdomen is soft, but resists with power 
 when any expulsive force makes the abdomen 
 swell. The best' shape for the spring is one 
 which forms a medium between the two. The 
 pad should be of moderate dimensions. For 
 the adult it should not exceed two and a half 
 inches in length and two inches at the widest 
 part. Its superior edge should follow the upper 
 line of the spring, which falls a little from the 
 shoulder or bend, where it lies in contact with 
 the hip. . The inner surface should be directed 
 slightly upwards. The proper shape for the 
 pad, and the materials of which it should be 
 constructed, may be varied to accommodate 
 particular cases. The wearer generally dis- 
 covers after awhile which kind of pad is most 
 free from annoyance ; that pad, however, is the 
 best which retains perfect and unintermitting 
 retention of the hernia. Every pad should 
 have attached to it two studs, one near its junc- 
 tion with the spring, and another at its lowest 
 point. To the upper one the transverse strap, 
 passing from the free end of the spring, is 
 attached ; the lower stud i» used with the high 
 strap, which should be always worn. It is 
 loosely fastened on to the spring of the truss 
 near its shoulder, and should fall along the 
 hollow beneath the buttock. In the erect pos- 
 ture of the wearer this strap should be mode- 
 rately tight ; it prevents the pad from shifting, 
 and, should never be discarded." The pad 
 may be prevented from fretting the skin by 
 covering it with fur, or by the interposition of 
 some soft substance. 
 
 Trusses for ventral, umbilical, and femoral 
 hernia, are also constructed. In the case of 
 crural or femoral hernia " the spring should 
 fall somewhat suddenly from the point where it 
 passes round the hip, and lie along the fold of 
 the groin (Poupart's ligament). The pad 
 should be rather small and convex. The cross 
 strap should fasten high up on to the shoulder 
 of the spring, in order to keep the pad well down 
 on the thigh. The thigh strap should start from 
 near the pad, and return, after encircling the - 
 thigh, to the pad itself." In large hernia, or 
 those which have become irreducible, a bag 
 truss is indispensable. Trusses are also in use 
 for the support of the prolapse of the womb or 
 rectum, and constructed of various forms by 
 different makers. (See Hernia.) 
 
 TRUSSING.— This is an art which can hard- 
 ly be taught by words, and though we shall 
 make the following directions as explicit as 
 possible, we would recommend that, instead of 
 relying on any written instructions, persons 
 who really desire thoroughly to understand the 
 subject should apply for a few practical lessons 
 to some experienced and skilful cook. The 
 knowledge is important enough to justify any 
 amount of trouble in gaining it, for without it, 
 it is impossible to serve up poultry or game 
 creditably. 
 
 Before a bird can be trussed, the skin must 
 be entirely freed from any down which may be 
 upon it, and from all the stubble-ends of the 
 
TRUSSING 
 
 539 
 
 feathers ; the hair also must be singed from it 
 With lighted writing-paper, care being taken. not 
 to smoke nor blacken it in the operation. 
 Directions for cleaning the insides of birds 
 after they are drawn, are given, in the receipts 
 for cooking them. 
 
 Chickens, turkeys, geese, ducks, wild or 
 ■ tame, and pigeons, should have the heads 
 taken off close to the bodies ; but not the skin 
 of the necks, which should be left sufficiently 
 long to turn down upon the backs for a couple 
 of inches or more, where it must be secured, 
 either with a needle and coarse soft cotton, or 
 by the pinions of the bird when trussed. 
 
 For boiling, all poultry or other birds must 
 have the feet drawn off at the first joint of the 
 leg. The skin must then be loosened with the 
 finger entirely from the legs, which must be 
 pushed back into the body, and the small ends 
 tucked quite under the aoron, so as to be en- 
 tirely out of sight. 
 
 The wings of chickens, fowls, turkeys and 
 pigeons, are left on entire, whether for roast- 
 ing or boiling. From geese, ducks, pheasants, 
 partridges, grouse, woodcocks, snipe, wild fowl 
 of all kinds, and all small birds, the first two 
 joints are taken off, leaving one joint on, thus : — 
 
 The feet are left on ducks, and upon roast 
 fowls, pheasants, black and moor-game, pigeons, 
 woodcocks, and snipes. The thick coarse skin 
 of the legs of these must be stripped, or rub- 
 bed off with a hard cloth after they have 
 been held in boiling water or over a clear fire 
 for a few minutes. The sharp talons must be 
 pulled out, and the nails clipped. The toes 
 of the pigeons for roasting should be cut off. 
 
 Geese, sucking-pigs, hares, and rabbits, have 
 the feet taken off at the first joint. 
 
 The livers and gizzards are served in the 
 wings of roast turkeys and chickens only. 
 
 The heads are still commonly left on 
 pheasants, partridges, and grouse ; but the 
 fashion is declining. 
 
 Poultry and birds in general, except perhaps 
 quite the larger kinds, are more easily trussed 
 into plump handsome form with twine and 
 needles made for the purpose than with 
 skewers. The manner in which the legs and 
 wings are .confined is much the same for all ; 
 the principal difference being in the arrange- 
 ment of the former for boiling, which has al- 
 ready been explained. 
 
 There is a present mode of trussing very 
 large fowls for boiling or stewing which, to our 
 taste, is more novel than attractive. The 
 
 feet are left on, and after the skin has been, 
 loosened from them in every part, the legs are 
 thrust entirely into the body by means of a 
 slight .incision made in the skin just above the 
 first joint on the underside ; the feet then appear 
 almost as if growing out of the sides of the 
 breast : the effect of this is not pleasing. 
 
 To truss a chicken, turkey, grouse, or par- 
 tridge for roasting :— First draw the skin 
 of the neck down over the back, and secure 
 it from slipping up ; then thread a trussing 
 needle of convenient size* for the occasion 
 with packthread or small twine (the for- 
 mer, from being the most flexible, is best) ; 
 pass it through the pinion of the bird, 
 then through the 'thick part of the thigh, 
 which must be brought up close tinder the 
 wing, and in a, straight line quite through the 
 body, and through the leg and pinion on the 
 other side ; draw them close, and bring the 
 needle Sack, passing it through the thick part 
 of the leg, and through the second joint of the 
 pinion, should it be left on the bird ; tie it quite 
 tight ; and then to secure the legs, pierce the 
 sidebone and carry the twine over the legs, 
 then pass the needle 1 through the other side- 
 bone, and tie them close down. If skewers be 
 used, they should be driven through the pinions 
 and the legs,anda twine passed across the back 
 of the bird,and caught over the points of it, and 
 then tied in the centre of the back : this is: only 
 needful-when the trussing of the bird is not firm. 
 
 When the head is left on a bird, it may be 
 trussed in the same way, and the head brought 
 round, ^s shown here, and kept in place by a 
 skewer passed through.it, and run through the 
 body. When the bird is trussed entirely with 
 skewers, the point of one is brought from the 
 other side, through the pinions and the thighs, 
 and the head is fixed upon it. The legs are then 
 pressed as much as possible under the breast, 
 
 Partridge. 
 
 between it and the sidebones, where they are 
 lettered a b. The partridge in the engraving is 
 shown with the skewers just withdrawn after 
 being roasted. 
 
 Trussing Needles. 
 
 Hares, after being filled with forcemeat and 
 sewn or securely fastened up with skewers, 
 are brought into proper roasting form by having 
 the head fixed between the shoulders, and 
 either fastened to the back by means of a long, 
 
 skewer, run through the head quite into it, or 
 by passing one through the upper part of the 
 
 * These may bo had, of various sizes, at any good, house-fur; 
 nishing store. 
 
540 
 
 TUBEROSE 
 
 TULIP 
 
 Shoulders and the neck together, which will 
 keep it equally well in place, though less thrown 
 back. The fore-legs are then laid straight 
 along the sides of the hare, and a skewer is 
 thrust through them both and the body at the 
 same time ; the sinews are just cut through 
 under the hind legs, and they are brought for- 
 ward as much as possible, and skewered in the 
 same manner as the others. A string is then 
 thrown across under the hare and over 
 the points of both skewers, being crossed be- 
 fore it is passed over the second, and then tied 
 above the back. The ears of a hare are left 
 on ; those of a rabbit, which is trussed in the 
 same way, are taken off. (See Rabbit.; 
 
 Joints of meat require' but little arrange- 
 ment, either for the spit or for boiling. A 
 fillet of veal must have the flap, or part to 
 which the fat adheres, drawn closely round the 
 outside, and be skewered or bound firmly into 
 good shape : this will apply equally to a r*ound of 
 beef. The skin or flank of loins of meat must 
 be wrapped over the ends of the bones, and 
 skewered on the underside. The cook should 
 be* particularly careful to separate the joints 
 when it has not been done by the butcher, and 
 necks of veal and mutton also, or much trouble 
 will be caused for the carver. 
 
 Salmon, pike, pickerel, and some few other 
 large fish, are occasionally trussed in the form 
 of an S by passing a string through the head, 
 and tying it securely, then through the centre 
 .of the body, and next round. the. tail, which 
 should be turned the reverse way of the head, 
 and the whole should then be drawn closely 
 together and fastened. Whitings and other 
 small fish are trussed with the tails merely 
 skewered into their mouths. 
 
 TUBEROSE. — One of the most beautiful of 
 the summer flowering bulbs, and unequalled in 
 fragrance by any flower that grows. The bulbs 
 never bloom but once, but numerous small 
 offsets form around the parent root, which, if 
 kept during the winter in a dry place where the 
 temperature is never less than fifty degrees, 
 will bloom in two years. Our climate, how- 
 ever, is too uncertain to insure a proper ripen- 
 ing of the bulbs ; and it is best to throw away 
 those that have bloomed and procure fresh 
 ones each spring. The price of the bulbs in 
 the seed-stores is a dollar and a half a dozen ; 
 they may be imported, however, for two dollars 
 and fifty cents a hundred, costing, with charges, 
 about three cents each. Tuberoses bloom 
 best in a sandy soil, well enriched with con 
 centrated" minur*B ; guano water, prepared by 
 dissolving a tablespoonful of guano in a gallon 
 of warm water, will hasten their flowering and 
 increase the number of buds. It may be given 
 twice a week, if the bulbs are in the open 
 ground or in large boxes. In latitudes north 
 of New York city, the bulbs must be started 
 early in March, in order to bloom before the 
 fir-:t frost touches them. By a succession of 
 plantings (a fortnight apart) and the use of con- 
 centrated manures and plenty of water, a long 
 season of bloom may be secured. 
 
 The double Tuberose is considered the most 
 desirable flower, but the single possesses the 
 same delicious perfume, and blooms earlier. A 
 new variety, with, variegated leaves striped with 
 light yellow, is admired for its novelty. 
 
 TULIP. — This bulbous plant is the most 
 gorgeous of the spring flowers, and though the 
 "tulip mania" which attained such ridiculous 
 dimensions about the beginning of the eight- 
 eenth century, has long ago died out, it is still 
 one of the most highly esteemed of the floral 
 tribe. It blooms at a. time of the year when 
 few other flowers are to be seen, and it is so 
 easy of culture that no garden should be with- 
 out a bed of them. Tulips are divided into 
 three classes : Bizards or Bizarres, having a 
 yellow ground, broken with purple or red ; Rose, 
 which have a white ground, broken with cherry 
 color ; and Bybloemens, which are white, broken 
 with purple. These classes are subdivided into 
 flamed and feathered, the former being those 
 which are somewhat striped, the latter those 
 which are only broadly marked on the edge. 
 
 The best soil for growing tulips is a fresh 
 sandy loam, such as is obtained from upland 
 pastures ; remove- the sod" from sheep or cow 
 pastures, and take the virgin soil. Good garden 
 soil, mixed with cow manure at least two years 
 old, and a plentiful sprinkling of sand, will 
 grow them to advantage. Never put fresh 
 manure near them ; it will burn up the bulbs. 
 The bulbs should be planted in late October or 
 November, setting them firmly ^in the soil, six 
 inches apart and four inches deep for the tall 
 varieties, and four inches apart and three inches 
 deep for the " Van Thols." Sprinkle sand into 
 each hole before setting the bulb in ; this, will 
 keep them from rotting at the base. After the 
 ground freezes, cover with straw or leaves. 
 When the leaves of the flowers fall, cut off the 
 stems, and when the leaves are dried up, dig 
 up the bulbs, separate the offsets, and lay them 
 on a shelf, with the root end uppermos"t, f to dry. 
 When the fibrous roots are sufficiently withered 
 to be rubbed off, the bulbs may be placed in 
 drawers or boxes, and kept dry until the season 
 for planting again arrives. 
 
 Of the several varieties of Tulip the Due 
 Van Thol is a very early kind, blossoming in 
 temperate climates early in March. It is a 
 dwarf, the stems not being over six inches 
 high ; and it is excellent for indoor culture. 
 There are white, red, scarlet, yellow, rose, and 
 striped varieties ; they are perfectly hardy, but 
 will bloom better if taken up every spring as' 
 directed above. The Tournesol comes into 
 bloom next after the Van Thols ; it is double, 
 and only in two kinds, the red and yellow, and 
 the pure yellow. In mixed beds they are very 
 gorgeous. 
 
 Doable Tulips.— These are growing in fa- 
 vor; their flowers are very large and brilliant. 
 Desirable varieties are : Amsterdam, brown 
 and red curiously blended, late ; Belle Alliance, 
 white, striped and feathered with violet ; Crown 
 of Roses, rich rose color; Gloria Mundi, deli- 
 cate primrose, striped with crimson ; La Can- 
 
TUMORS 
 
 TURKEY 
 
 541 
 
 deur, pure white ; Lord Wellington, blue, late ; 
 Marriage de ma Fille, pure white striped with 
 cerise, late ; Paeony Gold, yellow, beautifully- 
 shaded, late ; Poupre Agreeable, white and vio- 
 let, late. 
 
 Parrot Tulips. — These are the most curious 
 and unique of all. The flowers are magnifi- 
 cently striped and feathered, with many colors, 
 most picturesquely mingled, while the etiges of 
 the sepals are fringed like fretted lace work. 
 The most distinct .varieties are: Belle Jaune, 
 large yellow, feathered with red and green ; 
 Constantinople, bright yellow and red ; Glori- 
 euse, brilliant scarlet ; MarkgTaf, striped red 
 and yellow ; Monstre Rouge, crimson, large. 
 
 TUMORS. — Tumors are divided by medical 
 writers into two groups ; one of innocent or 
 benign growths, the other of malignant growths. 
 The latter are distinguished by. the following 
 common characters : rapidity of growth, ten- 
 dency to infiltrate and to replace the tissues of 
 the affected part, tendency to recur after re- 
 moval by operation, tendency to multiply locally 
 and to infect other and remote parts of the 
 body, and a tendency to destructive and pro- 
 gressive ulceration, causing fatal exhaustion 
 through pain and loss'of blood. To any tumor 
 presenting these so-called characters of malig- 
 nancy, the term cancer was formerly applied ; 
 "but at the present time, in consequence of the 
 extensive use of the microscope in pathological 
 research, there is a tendency to classify tumors 
 with regard more to minute structure than to 
 general symptoms. Innocent or benign tumors 
 may occur in almost any part of the body, and 
 they may vary in character from so simple a 
 growth as a wart up to formations which may 
 endanger life or require some serious surgical 
 operation for their removal. 
 
 It would be useless to attempt, in a work like 
 this, any systematic classification of tumors, as 
 it could not be made intelligible -to the unpro- 
 fessional reader. The important question, when 
 One finds a tumor is forming, is as to whether 
 it is of a cancerous nature or not, and this can 
 only be answered by a competent physician. 
 The great majority of small tumors are harm- 
 less in character, and often cause inconvenience 
 r.ither than any other distress; but in all cases 
 it is well to have medical advice before any 
 treatment is ventured upon. - (See Cancer.) 
 
 TUNNY-FISH.— This large fish, which is 
 also called horse mackerel, is one of the mack- 
 erel family and has much the form of the com- 
 mon mackerel. The back is of a grayish-black 
 color, sides bright and silvery, and belly nearly 
 white. The mouth is" quite black inside. Like 
 all the very large fish, such as halibut and 
 sturgeon, the tunny is sold cut up in pieces ; 
 the middle cuts are best. The flesh is consid- 
 ered good, but it is lacking in flavor. Prepare, 
 cook, and serve as directed for Halibut. 
 
 TURBOT.— It has been generally believed 
 that we have none of this fish, so highly es- 
 teemed in England, in American waters, though 
 numerous fishermen and others have at differ- 
 ent times declared that they have either caught 
 
 Turbot. 
 
 or seen it at various points on the New England 
 coast. At any rate 
 it is never found 11a 
 our markets, and may 
 be said to be practi- 
 cally unknown to 
 American tables. The 
 flat-fish sometimes cal- 
 led spotted turbot is 
 nothing more than 
 what is more gener- 
 ally known as New 
 York plaice. 
 
 TURKEY. — This -most popular of 4he .poul- , 
 try tribe is found in our markets during the 
 greater part of the year, but the best season 
 for it is in the fall and winter months, when the 
 young ones are about fully grown. The young 
 hen turkey, when large enough for the purpose, 
 is considered best, being plumper and generally 
 fatter than the male ; but a young male is pref- 
 erable to an old hen. In buying turkeys, bear 
 the follpwing facts in mini The legs of a 
 young hen turkey are black ; the cock also has 
 black legs, but he is provided with small spurs. 
 An old hen has red and rough legs ; an old 
 cock's legs are very rough and the spurs long. 
 The fatter turkeys are the better ; they cannot 
 be too fat. The breast should be broad and 
 the skin white. The bird is fresh enough as 
 long as the legs are not stiff. 
 
 Wild Turkeys are in season in the months 
 of November, December and January, but are 
 in the best condition in January. Their flesh 
 is darker, more succulent, and at the same 
 time more delicate than that of the tame tur- 
 key, and is unsurpassed by that of any other 
 game bird. They are sent to the Eastern mar- 
 kets from Pennsylvania, and from further West, 
 in a frozen state; they are generally sold with 
 all their feathers on. Their usual weight is 
 from nine to twenty pounds. Wild turkey is 
 prepared and served in exactly the same man- 
 ner as the tame. 
 
 Baked Turkey. — When cleaned, stuffed, 
 and trussed, put the turkey in a baking-pan, 
 with a little cold water in the bottom, spread 
 some butter over it, sprinkle salt all over, cover 
 with a piece of buttered paper, and set in a 
 quick oven; baste often, and turn the bird 
 over and around if necessary. It takes from 
 an hour and a half to two hours to bake a tur- 
 key. It is served with the gravy only, after 
 having removed the fat, or with cranberry 
 sauce, or currant jelly. 
 
 Boiled' Turkey. — An old turkey will answer 
 for this, though a young hen is better. Aftci 
 drawing, wash the inside exceedingly clean, 
 wipe it dry on a towel, and fill the breast with 
 bread-crumb, chestnut or oyster stuffing, re- 
 ceipts for which are given under Stuffings. 
 In trussing it draw the legs into the body, break 
 the breast-bone, and give the bird as round and 
 plump an appearance as possible. Put it into 
 plenty of warm water, or into as much boiling 
 water as will rise an inch above it, and when it 
 has boiled ten minutes, cool it down by the ad- 
 
542 
 
 TURKEY 
 
 TURKISH BATH 
 
 dition of cold water, and then' take out a por- 
 tion of'it, leaving only as much as will keep 
 the bird entirely covered until it is ready for 
 
 Turkey Trussed for Boiling. 
 
 table. Clear off the scum carefully as it rises 
 to the surface, and boil the bird very gently 
 from an hour and a half to two hours and a 
 quarter, according to size. When oyster stuf- 
 fing is used, a large tureen of rich oyster-sauce 
 should be served with it ; but celery sauce, or 
 good white sauce or chopped parsley in drawn 
 butter, will answer otherwise. 
 
 Boned Turkey. — For directions how to bone 
 Turkey, see Boned Fowl. 
 
 Ragout of Turkey. — Cut the cold turkey 
 that is left over from a roast or boil into bits 
 an inch long. Put into a saucepan the gravy 
 left from the roast, adding a little water if the 
 quantity be small ; add a tablespoonful of but- 
 ter, a teaspoonful of some pungent sauce, half 
 a teaspoonful of cloves, a little grated nutmeg, 
 and a little salt; when it boils up, put in the, 
 meat ; stew very gently for ten minutes, and' 
 then stir in a tablespoonful of. cranberry or 
 currant jelly, a teaspoonful of browned flour 
 wet in a little cold water, and a wincglassful of 
 sherry or Madeira; boil up once, and serve in 
 a covered dish. A ragout without spice, jelly, 
 or wine, is generally preferred. 
 
 Roast Turkey. — In very cold weather a 
 turkey in its feathers will hang for a fortnight 
 with advantage. Pluck, draw, and singe very 
 carefully; wash, and then dry it thoroughly 
 with clean cloths ; fill with common bread- 
 crumb stuffing, or with sausage-neat, or chest- 
 nuts (See Stuffing); truss firmly, and lay 
 
 Turkey Trussed for Roasting. 
 
 the bird before a clear hot fire ; roast from an 
 hour and a half to two hours, basting con- 
 stantly and bountifully with butter. Serve with 
 its ovvri gravy and cranberry sauce. 
 
 A turkey should be laid at first far from the 
 fire, and drawn nearer when half done, though 
 never sufficiently near to scorch it. It is usual 
 to fold and fasten a sheet of buttered writing 
 paper over the breast to prevent its being too 
 much browned ; this should be remoyed twenty 
 minutes before the bird is done. 
 
 Stewed Turkey. — An old turkey is more 
 tender stewed than when cooked in any other 
 way. Put into a large pot half a pound, of 
 bacon cut in slices, a quarter of a pound of 
 knuckle of veal, three sprigs of parsley, two 
 of thyme, six small onions, one carrot cut' in 
 small pieces, three cloves, salt and pepper, and 
 then the turkey; add a pint each of broth and 
 white wine? cover as closely as possible, and 
 simmer gently about two hours and a half ; then 
 turn the turkey over, and put it back on the fire 
 for another two hours and a half ; dish the 
 turkey ; strain the sauce, put it back on the 
 fire, and after reducing it to a glaze spread it 
 over the turkey and serve. Some prefer stewed 
 turkey when cold. 
 
 TURKISH BATH.— The Turkish bath, as 
 commonly given in this country, consists in 
 placing the bather in an apartment heated by 
 stoves or steam pipes to a temperature of no° 
 to 125°; in a short time, as soon as the pores 
 of the skin begin to open and perspiration ap- 
 pears, the bather passes into a still hotter 
 chamber, where there is a temperature of from 
 140 to 200 , and where he remains until pro- 
 fuse perspiration is induced. He then passes 
 into a wash-room having a reduced tempera- 
 ture, where his whole body is shampooed, then 
 washed and scrubbed with' soap and warm wa- 
 ter, and then cooled with the spray bath; he 
 then plunges into a swimming-bath at the ordi- 
 nary atmospheric temperature, which completes 
 the ablutions. He. is then properly dried, 
 enveloped in a dry sheet, and conducted to the 
 cooling-room, where, wrapped in a blanket, he 
 reclines until his body is thoroughly dry and 
 brought to its normal temperature. 
 
 When we consider that the skin contains no 
 less than seven million pores, designed to as- 
 sist the several secretive organs in discharging 
 refuse matter from the system, some idea may 
 be formed of the vast importance of keeping 
 it in a perfectly healthy state ; and thefact that 
 the Turkish bath contributes very largely to 
 this renders it a hygienic agent of the first' or- 
 der. There is no doubt also that in all dis- 
 eases caused by obstruction or impairment of 
 the functions of the secretive organs, the bath 
 is a most useful remedy ; while in sub-acute 
 rheumatism and other rheumatic affections, in 
 colds, influenza, catarrh, etc., it is recognized 
 as a specific. As to the advantages and gene- 
 ral physiological effect of the Turkish bath, 
 we cannot do better than quote from a work 
 to which we have already referred more than 
 once — Hinton's " Physiology for Practical 
 Use," .- 
 
 " The Turkish bath," he says, " has its chief 
 use as a means of thorough cleansing. Not, 
 indeed, that by it, as some of its too enthusi- 
 astic advocates have implied, every kind of 
 morbid agent can be washed out of the blood. 
 Diseases cannot be filtered away through the 
 sweat-glands. Still, by the profuse perspira- 
 tion which the high temperature induces, aided 
 by the drinking of ,a few, tumblers of water, a 
 great deal of highly objectionable matter may 
 
TURNIP 
 
 TURPENTINE 
 
 543' 
 
 be got rid of. Persons with weak hearts" should 
 be careful how they have recourse to the Turk- 
 ish bath, although in some cases, under care- 
 ful medical supervision, persons suffering from 
 confirmed heart-disease have derived the great- 
 est benefit from its use. But for all other per- 
 sons an occasional recourse to it is a legitimate 
 luxury, and for some a decided advantage. The 
 temperature of the heated air, however, should 
 not exceed 1 50 , except Under medical advice, 
 or after careful trial. If exhilaration and a 
 feeling of increased lightness and proneness to 
 exertion follow, benefit has been gained; if 
 lassitude and exhaustion, the bath is unsuita- 
 ble, or its duration or temperature should be 
 diminished. 
 
 " The free perspiration induced by the Turk- 
 ish bath, judiciously taken, is in some cases 
 beneficial ; but it should not be supposed that 
 there is any special virtue in this means of in- 
 ducing it. Active exercise is a better one for 
 all persons who can take it ; and a walk or a 
 game, which within the bounds of moderate 
 fatigue produces a copious secretion from the 
 skin, and on which no chill is allowed to super- 
 vene, does fully as much to eliminate ill ma- 
 terials from the blood as the most sedulous 
 votary- of the Turkish bath can attain. The 
 latter, indeed, regarded as a means of health, 
 may be looked upon most justly as a kind of 
 substitute for bodily exertion when this is unat- 
 tainable through lack of strength or time ; a 
 substitute, that is, in this one respect, but by 
 no means in all, for exercise docs much more 
 for us than merely carrying off fluid through 
 the skin. The Turkish bath, accordingly, is most 
 suitable for those who, from unavoidable causes, 
 are compelled to lead sedentary lives, especially 
 if they suffer from want of activity of the se- 
 creting organs. To them it affords a partial 
 supplement for more "natural and effective 
 sources of invigoration. It is useful also for 
 those to whom the free use of cold water with- 
 out previous warmth is too severe a shock, the 
 high temperature drawing the blood freely to 
 the surface of the body, and so preparing it to 
 receive with advantage the cold affusion with 
 which the bath concludes. For the principle 
 on which cold succeeds warmth in the Turkish 
 bath — and it is one which all bathers should 
 bear in mind, as it determines whether the prac- 
 tice is beneficial or the reverse — is this, that 
 the circulation in the skin should be vigorous, 
 and the temperature accordingly warm, so that 
 the temporary depression from the cold may 
 be followed by a vigorous reaction." 
 
 In another part of the work he adds that 
 "perhaps no means of hardening the body 
 agajnst taking cold is more valuable than the, 
 hot-air or Turkish bath. We have found this 
 practical in numerous cases. Nor is it diffi- 
 cult to understand how this is effected. The 
 apertures of the sweat-pores are thrown open 
 by the high temperature of the bath, and while 
 in this condition are suddenly, but only for the 
 instant, closed by the cold water douche with 
 which the process of the bath ends. A brac- 
 
 ing effect is by this means produced in the 
 skin and its pores, by which the tendency to a 
 more permanent contraction is prevented." 
 
 TURNIP. — This is. one of the most easily 
 cultivated of vegetables, as it will thrive in 
 almost any soil, whether of the garden or field. 
 Those for table use are best when grown in 
 moderately rich and dry garden soil ; the seed 
 should be sown in the early spring in rows 
 about eighteen inches apart, and half an inch 
 deep. The Red Top Strap leaved and the 
 White Strap leaved are the best white-fleshed 
 turnips, either for early summer or winter use. 
 Among the yellow-fleshed, Robertson's Golden 
 Ball and Early Yellow Finland are the finest 
 grained and most delicately flavored. The Ruta- 
 baga or Swedish turnip is excellent for winter 
 use. Middle-sized turnips are best for the table, 
 as the larger ones are apt to be spongy. The 
 season for new turnips commences abcut the 
 1st of June, and continues with the different 
 varieties throughout the year. The tops of the 
 Ruta-baga turnips, when quite young, make ex- 
 cellent greens. 
 
 Boiled Turnips. — Pare the fibrous rind en- 
 tirely away from them, and either split them 
 once or leave them whole ; throw them into 
 boiling water, slightly salted, and keep them 
 closely covered till they are tender. When 
 small and young they will be done in frcm fif- 
 teen to twenty minutes ; old and large ones will 
 require from three-quarters to a full hour of 
 gentle boiling. When boiled in their skins and 
 pared afterwards, turnips are said to be cf bet- 
 ter flavor, and much less watery than when 
 cooked in the usual way. 
 
 Mashed Turnips. — Pare them; cut into thin 
 slices and cover (twice their depth) with cold 
 water; cover the kettle, and boil the turnips 
 as quickly as possible, to prevent their chang- 
 ing color. To ensure their being free from 
 lumps it is better to press them through a col- 
 ander jr coarse hair sieve with a wooden spoon ; 
 though, when quite young, they may be worked 
 sufficiently smooth without this. Put them into 
 a saucepan and stir them constantly on a slew 
 fire, that they maybe thoroughly dry ; then add 
 some salt, a bit of butter, and a little cream or 
 new milk, and continue to simmer and stir them 
 for five minutes longer, or until they, have quite 
 absorbed all the liquid that has been poured to 
 them. Serve them always as hot as possible. 
 
 Stewedin Butter. — This is an excellent way 
 of preparing turnips, when they are mild and 
 finely grained ; but their flavor otherwise is too 
 strong to be agreeable. After paring them as 
 above, cut them into slices nearly half an inch 
 thick, and divide these into dice. Put an ounce 
 of. butter for each half pound of the turnips into 
 a stewing pan, and when it is melted lay them 
 in as flat as possible, and stew them very gently 
 from three-quarters of an hour to an hour ; add 
 a seasoning of salt and white pepper when they 
 are half done. When thus prepared they may 
 be dished in the centre of fried or broile^, mut- 
 ton chops, or served by themselves. 
 
 TURPENTINE.— A mixture of oil v and 
 
544 
 
 TURTLE 
 
 resin exuding from the pine, especially from 
 the yellow pine of the Southern States. From 
 this exudation oil of turpentine is distilled : the 
 dry substance remaining is resin. Turpentine 
 is a valuable remedy, used both internally and 
 externally. Applied to the skin, it is a power- 
 ful stimulant, acting like mustard. As a coun- 
 ter irritant in diseases of the bowels, sprinkle 
 a small quantity upon a flannel cloth, wrung 
 out in hot water. It enters into soap liniment, 
 and is also used on burns, scalds, and the 
 like. If retained it speedily causes tape worm 
 to be expelled dead. As a stimulant and 
 diuretic, the dose is from half a dram to a 
 dram ; for tape worms, half an ounce. Only 
 4ake under physician's advice. 
 
 TURTLE. — Green turtle is the most highly 
 esteemed. The flesh is of three colors, the 
 dark red being called beef, a lighter part veal, 
 and the. lightest of all, lamb. The fat is green- 
 ish in color. Steaks are taken from the fore- 
 quarter. In preparing, hang up by the hind 
 fins, and cut off the head ; five or six hours 
 atterwards take down, and carefully cut . off 
 both shells ; then remove the viscera, and cut 
 up as desired. Green turtles from the West 
 indies, Florida, etc., are in market from May 
 to cold weather, and occasionally in winter. 
 The " terrapin " of the salt marshes of the 
 lower, middle and upper Southern States is the 
 epicure's delight in Philadelphia, Baltimore 
 and Washington. It weighs from three to 
 eight pounds, and is sold by " counts," a 
 count meaning three inches breadth of the low- 
 er shell, those under that measure sell two as 
 one. Several species of turtles are sold as ter- 
 rapin, but the dark-shelled " diamond-back " is 
 the genuine, though some declare the others 
 tc be just as good. 
 
 The soft-shelled turtle is also very highly 
 esteemed. It has a dark slate-colored shell, 
 with numerous spots on it, the head, neck, feet, 
 and tail are variegated with white and; black. 
 A small, fat, logger-head turtle makes tolerable 
 soup. The ordinary snapping turtle, weigh- 
 ing from two to five pounds, is very nutritious 
 and -savory ; the larger ones have generally a 
 strong musky flavor. The fresh-water turtles 
 found in ponds and rivers, are very good. The 
 female of all turtles is preferred on account of 
 the eggs she generally carries. 
 
 Terrapin (and we presume turtles generally) 
 can be kept in the cellar for weeks without 
 food. Being " cold-blooded," they require no 
 heat-making sustenance, and as they lie nearly 
 torpid, they waste no muscle. It is said that 
 a turtle has some odor which will keep a cellar 
 free from rats or mice. 
 
 Dried Turtle, put up in the West Indies, 
 may be had at the leading groceries. Prop- 
 erly handled, it makes almost as gcod a soup 
 as the fresh turtle, and is very much more eco- 
 nomical. 
 
 Soup (Turtle). (See Sotr><!.) 
 
 Steaks (Turtle): — Cooked like beef-steak. 
 
 Stewed Turtle, or Terrapin. Recipe I. 
 From Baltimore. — Drop two full-sized terra- 
 
 TYPHOID FEVER 
 
 pins into boiling water, with a little salt, boil 
 until the upper shell will readily come off, which ' 
 takes about an hour. Remove it very carefully, 
 take out the gall without breaking it (it is im- 
 bedded in one of the livers), and the sand-bag 
 and the intestines if desired, though some con- 
 sider them quite equal to the flesh. Pick up the 
 meat in small pieces, being careful to leave in 
 all the bones. Save the juice and place it on 
 the fire in a saucepan ; if not sufficient in itself 
 for the sauce,. add boiling .water. Put in the 
 terrapin, and when thoroughly heated add a 
 quarter of a pound of fresh butter, creamed 
 with one tablespoonful of j>lain flour and one 
 of browned flour ; salt and pepper to taste, and 
 put in half a teaspOonful of groundxlove. Boil 
 the whole about ten minutes, stirring to pre- 
 vent scorching. Before removing from the 
 pan stir in a gill of good sherry, or port wine. 
 Most persons, not living near its native haunts, 
 ruin terrapin by adding too many things, which 
 detract from the flavor. 
 
 Recipe II. From PAiladelphia.—BoW&nd 
 prepare the meat as above. One gall bag used 
 to three or four terrapins may improve the 
 flavor* Clean the entrails and break them in 
 inch pieces. To each full sized terrapin take 
 one quarter pound of butter, and rub it with one 
 tablespoonful of flour, the yolk of an egg, half 
 boiled, and one wineglass of cream. You may 
 add now the salt, pepper, cloves, mace, nutmeg, 
 cayenne and mushroom catsup. But some 
 prefer salt and cayenne pepper only: Just add 
 as you serve one wineglassful of sherry, port, 
 or claret. These articles all being in your 
 saucepan or chafing dish, let them boil quietly 
 for a few moments ; a slice of a lemon is some- 
 times added. If you need more gravy than is 
 produced by the pieces of the terrapin in cut- 
 ting up, throw back the shells into the water 
 and boil longer ; the water can be used as a 
 stock, and is very gelatinous. » 
 
 TUTTI-FRUTTI. — Ice-cream with small 
 fruits (either preserved or fresh) frozen in it. 
 Sponge cake and candied chestnuts are some- 
 times added. 
 
 TWEED. — A woollen fabric of light sub- 
 stance, lately much used for summer clothing. 
 It is a yard wide, and should be shrunk before 
 cutting. 
 
 TWHiL. — A variety of cloth in which a kind 
 of diagonal ribbed appearance is produced on 
 the surface. It is of wool or silk, the former 
 being employed for gentlemen's clothing, and 
 the latter chiefly for linings. 
 
 TYPHOID FEVER.— A continued infec- 
 tious fever, caused, according to present views, 
 chiefly by defective drains, neglected privies, 
 and sewer gas, lasting an uncertain period of 
 from four to six weeks, and sometimes followed 
 by a relapse. The exciting causes are conta- 
 gion and spontaneous degenerations. Those 
 nursing the sick from this disease sometimes 
 catch it, but probably from the emanations of 
 the excrement or clothing. 
 
 * But the editor would not like to try it, although the recipe 
 came from high authority. 
 
TYPHOID TEVER 
 
 545 
 
 Whenever any drainage soaks from the. surface 
 irito a well used for drinking purposes, or when 
 sewer gas escapes into the house by a leaky 
 pipe, or when the traps are out of order, or 
 when one drinks foul and stagnant water, into 
 which any drainage frojn manure can enter, 
 then arise the conditions which excite the dis- 
 ease. 
 
 Symptoms. — The onset of typhoid fever is 
 always very gradual and insidious ; it begins 
 with feeling out of sorts, aching pains in the 
 limbs, headache, loss of appetite, and chilliness ; 
 for many days the sufferer is able to go about 
 and think that there is not much the matter. 
 Sometimes there is diarrhoea, or some intesti- 
 nal disturbance , then the pulse is quicker, the 
 skin hot, and the tongue red and dry. The 
 nights are disturbed and restless, and he does 
 not care for any exertion. At the end of the 
 first week, or often later, he takes to his bed, 
 and it is found that he is feverish, has no appe- 
 tite, is thirsty, and his bowels are generally re- 
 laxed. The urine is scanty and high-colored ; 
 there is still more restlessness at night; there 
 is no stupid, heavy expression as in typhus, nor 
 are the eyes suffused ; on the contrary, the face 
 is often pale and the cheeks have a pink flush, 
 arid the eyes are clear arid bright. Between 
 the seventh and the twelfth day the peculiar 
 eruption appears on the chest, abdomen, and 
 back, and it consists of a few slightly-raised, 
 rose-colored spots, which disappear on pres- 
 sure under the finger and fade away in two or 
 three days, but in the meantime others appear, 
 so that several crops are noticed, and fresh 
 pnes may be seen every day. If now the hand 
 is pressed over the right side of the abdomen 
 there may be a feeling or expression of pain, 
 and one may also feel a gurgling under the fing- 
 ers. About the middle of the second week de- 
 lirium comes on, at first slight and only noticed 
 at night, and then more constant, intense, and 
 noisy. The tongue is dry, red, and glazed, and 
 often cracked in various directions ; in children, 
 however, it may sometimes remain moist and 
 white the whole time, and in very young cases 
 also you do not always see any rash at all. As 
 the disease advances the patient loses flesh 
 and strength; he lies prostrate and perhaps 
 unconscious of what is going on around, and if 
 it end fatally, he will become quite insensible, 
 have a markedly high temperature, and fumble 
 at the bed clothes. If the disease progress 
 favorably the amendment is very gradual, and 
 for this the temperature is a pretty good guide. 
 The temperature rises from the first, but not so 
 suddenly' as in typhus and relapsing fevers ; at 
 the end of the first week jtmay be 1040 or 1050, 
 being generally highest towards evening; it 
 keeps high with slight oscillations for about 
 twenty-one days, andthen a fall may often be 
 noticed in the morning, although it ascends 
 again at night, and these daily variations are 
 yery marked and may cover three or four 
 degrees ; at about the thirtieth day, or a little 
 later, the symptoms are decidedly less severe 
 in ordinary cases ; the tongue cleans ; there is 
 35 
 
 less prostration and delirium, and a general im- 
 provement is manifested. But then a relapse' 
 may ensue.and the temperature will again rise, 
 and the patient go through a second attack,' but 
 this is much shorter than the first. 
 
 Complications. — Typhoid fever is a very 
 dangerous disease, because there are so many 
 accidents to which patients are liable. Diar- 
 rhoea may be very profuse and exhaust the 
 patient, but as a rule diarrhoea is not a very bad,, 
 symptom, and should be left alone, unless very 
 profuse. Bleeding from the bowels, when it 
 occurs in any large quantity, is a very danger- 
 ous sign ; it is due to the ulceration of the in- 
 testines. Bleeding from the nose is not often 
 a bad symptom. Perforation of the bowel is, 
 very likely to occur between the twenty-fifth 
 and' thirty-second day, and even later, and this 
 may be brought on by an error of diet ; it is at- 
 tended by collapse and is very fatal. Inflamma- 
 tion of the peritoneum, either with or without 
 perforation, adds greatly to the danger. Bron- 
 chitis and pneumonia may supervene and in- 
 crease the general mischief. Some cases are 
 very mild, others very severe, and there is, per- 
 haps, no fever which varies more in its forms, 
 nor about which so much anxiety and uncer- 
 tainty must exist with regard to a successful 
 issue, nor is one safe till recovery is fully es- 
 tablished. In many cases it is most difficult to 
 be certain of the nature of the case in the first 
 week. It is most likely to be mistaken in child- 
 ren for acute tuberculosis ; .or it may be looked 
 upon as the so-called gastric fever or gastric 
 irritation ; or it may resemble the symptoms of 
 arsenical poisoning. It may be as well to say 
 here that there is no such disease as gastric 
 fever; it either means typhoid fever or it is a 
 disturbance of the stomach and intestines from 
 poisoning or eating unripe fruit. 
 
 Treatment.— As regards ventilation, nursing 
 cleanliness, disinfectants, etc., the rules laid 
 down in tlie article or Typhus Fever apply to 
 typhoid fever also, and need not be repeated 
 here. Yet there are some special points which 
 are of importance. The diarrhoea need seldom 
 be checked unless excessive, and then a starch 
 injection with laudanum may be given ; if there 
 is much bleeding, it may be necessary to give 
 turpentine. There is no medicine which can 
 cure the fever ; the diet must be very light, and 
 no solid food should be taken under six weeks 
 or two months, because, in consequence of the 
 ulceration of the bowels, the coats are, very thin 
 and liable to burst. Eating an orange, or a 
 piece of potato, or drinking an effervescent 
 draught, will cause distension of the bowel and 
 may rupture it, just when the patient is doing 
 well' otherwise ; the greatest precaution should 
 be taken during the third and fourth weeks, as 
 then it is most liable to occur. Milk must form 
 the main article of,diet, and then an egg or two 
 may be beaten up in it, or a custard may be 
 given, and beef-tea ; then a small piece of mut- 
 ton, and so on gradually to more solid food. If 
 there is much distension of the bowels, hot 
 flannels, on which is sprinkled a little turpen- 
 
546 
 
 TYPHUS FEVER 
 
 tine, should be applied. For information a& to 
 disinfection, See Disinfectants. 
 
 TYPHUS FEVER.— This is a highly con- 
 tagious fever, attacking people of all ages, which 
 occurs in an epidemic form, and generally in 
 periods of famine and destitution. It 'has been 
 known at different times under different names ; 
 thus it has been called pestilential fever, brain 
 fever, putrid continual fever, camp fever, jail 
 fever, etc. Typhus is chiefly met with in cold 
 and temperate climates ; never in the tropics. 
 The chief cause is contagion, or the transmis- 
 sion of the disease from one person to another ; 
 the other causes so-called, such as mental de- 
 pression, overwork, anxiety, insufficient food, 
 overcrowding, and bad ventilation, only render 
 the system more liable to the action of „the 
 poison. It is very rare for a person who has 
 had the fever once to have it a second time. 
 Habits of intemperance increase the danger of 
 those attacked; corpulent people die more 
 frequently than thin ones ; black people more 
 than white ; and those who are overworked and 
 suffer from mental worry have the disease with 
 most severity. 
 
 Symptonis. — It is difficult to say how long 
 the disease may be incubating in the system 
 before it appears, but the period is certainly not 
 constant, and seems to vary from a f ewhours to 
 several days. The onset is marked by a severe 
 headache, loss of appetite, and languor, and 
 aching of the limbs ; the invasion of the symp- 
 toms is not so sudden as in relapsing fever, but 
 much better marked than in typhoid fever. For 
 three or four days the patientgets worse, being 
 unable to go about, and feeling chilly and pros- 
 trate ; he then is worse at night and restless ; 
 the skin is hot, the tongue coated ; there is 
 thirst and sometimes vomiting ; by the third 
 day of the disease most are obliged to take to 
 their bed, while this is not the case in typhoid 
 fever, which is a much more insidious disorder. 
 There is a general aspect of a typhus case, 
 which an experienced person will at one recog- 
 nize ; the patient lies prostrate On his back 
 with a dull and weary, if not stupid, expression ; 
 the eyes are suffused and watery, and a dusky 
 flush overspreads the face. As the disease pro- 
 gresses, the eyes , are half shut and the mouth 
 open ; he lies moaning and unable to move 
 himself or answer questions ; the lips and teeth 
 are dry and covered with sordes and look black ; 
 the mouth is dry, the tongue dry, brown or 
 black, and marked with cracks. The tempera- 
 ture rises from the first, and reaches 103 or 
 104 Fahr. by the middle of the first week ; the 
 highest temperature reached in the fever is 
 seldom less than 105°, although it may be 
 higher, but the higher the point reached the 
 greater is the danger; the fever may slightly 
 abate, in favorable cases, about the ninth or 
 tenth day ; no marked fall, however, takes place 
 until the end of the second week, and generally 
 oil the fourteenth day, when defervescence may 
 take place suddenly, and the normal tempera- 
 ture (98-4°) be reached in twenty-four hours, 
 but-more commonly it -takes two or three days 
 
 for the descent to be accomplished. The tem- 
 perature generally is highest of an evening; 
 when defervescence occurs ; the temperature 
 always goes below the normal line so as to 
 mark 97 or even 96 , and in a few days it 
 becomes natural. This fall is a very good sign, 
 and then the patient is generally out of danger. 
 A very high temperature (106 or 107 ) is a 
 serfous sign. Very often, in mild cases, the 
 fever begins to leave on the twelfth day. The 
 pulse is generally 120 in a minute, but is very 
 easily compressed under the finger ; the heart- 
 sounds, in very severe cases, are-feeble, and the 
 first sound may even be inaudible. A rash 
 appears in nearly every case, and is very char- 
 acteristic ; sometimes it looks as if there were 
 a' general mottlirig just beneath the skin, or 
 distinct spots may appear of small size and pur- 
 plish color ; they are irregularly rounded, at 
 first may disappear on pressure, but soon be- 
 come petechial ; oftentimes the two kinds occur 
 together, but sometimes separately. The rash 
 appears on the fourth or fifth day,- rarely later ; 
 it comes on the back of the wrists first, in the 
 armpits, and over the epigastrium ; then it more 
 or less covers the trunk ; it seldom comes on 
 the face and neck ; the rash has something of a 
 measly look, but the other symptoms are much 
 more severe than are seen in measles ; the 
 rash lasts a variable time, but generally until 
 the fourteenth or fifteenth day. No solid food 
 can be taken, but the patient is always thirsty. 
 The bowels in some cases are confined, in 
 others ' they are open too much. There may 
 often be heard rattling or wheezing noises in 
 the chest, and the more so when the face is 
 very dusky. The nervous symptoms are well 
 marked ; restlessness, loss of sleep, and con- 
 fusion of thought first come on ; then headache, 
 giddiness, a buzzing in the ears, and deafness j 
 in most cases there is delirium, and the patient 
 is beset with horrid fancies. In bad cases he 
 lies picking the bed-clothes, twitching his hands, 
 and muttering to himself or moaning ; or he 
 may be quite unconscious with wide-open eyes, 
 staring vacantly. Loss of the power of swallow- 
 ing and insensibility are very bad signs, and 
 generally precede death. The urine is passed 
 involuntarily as well as the motions in most 
 cases, so that great cleanliness has to be ob- 
 served. 
 
 The duration of typhus may be from three to 
 twenty-one days, but about fourteen or fifteen 
 days is the average time ; if a case live more 1 
 than this time, it will generally recover. The : 
 termination in recovery is sometimes quite rapid, 
 and the tongue will clean, the temperature fall, 
 and the delirium cease in a day or two, but 
 generally the improvement is more gradual and 
 lasts over three or four days. Unlike typhoid 
 fever, there is no relapse, so that when once the" 
 temperature has come down, the best hopes 
 may be entertained; nor is he liable to peri- 
 tpnjtis or perforation of the bowel; as in typhoid ' 
 fever. 
 
 Treatment. — The patient must be placed in 
 a large well-ventilated room, where draughts 
 
ULCERS 
 
 547 
 
 may be avoided ; he should have his bed so 
 situated that the light from a window will not 
 fall upon his .face, as . this is annoying ; all 
 curtains, carpets, and bed-hangings should be 
 at once removed ; the bed should not be too soft, 
 and a macintosh or india-rubber sheet should 
 be placed under the patient. He should not be 
 allowed to exert himself in any way, as it is 
 absolutely necessary that he husband all his 
 strength. The .greatest cleanliness must be 
 observed and all excreta removed at once, and 
 carbolic acid or chloride of lime should be 
 mixed with them ; soiled linen should be put 
 into a tub containing some carbolic acid. Bed- 
 sores are very liable to form on the back, and so 
 the nurse must always be on the look-out and 
 try to prevent them by smoothing the sheets, 
 drying the patient, ana rubbing brandy and 
 balsam of Peru over the part ; better still to have 
 a water cushion or water bed. The skin may be 
 sponged down with tepid water, one part being 
 sponged at a time, so as to prevent any undue 
 chill of the surface from exposure ; this relieves 
 the patient and partly counteracts that disagree- 
 able smell which the skin gives off in typhus 
 cases. None but the nurse and doctor should 
 see the patient ; all noises must be stopped 
 and perfect quiet enjoined ; at night there may 
 be a small light in the room, but so placed as 
 not to disturb the «patient. Milk must be the 
 chief article of diet, and is best given cold ; an 
 egg or two may be beaten up in it, and three or 
 four pints of milk may be given in the twenty- 
 four hours ; this must be done at regular inter- 
 vals of two hours, in equal quantities, special 
 care being taken that it is given at night and 
 
 in the early morning, whetv prostration is greatest. 
 Beef-tea and broths, jellies, extract of beef, cus- 
 tards, etc., may be given if the patient can take 
 them and wants them. For drinks in the early 
 stage, lemonade, cold tea, or soda-water may be 
 given, but do not let him have too much effer- 
 vescent drinks ; in bad cases the nurse will 
 have plenty to do to get the milk down. Stim- 
 ulants are very useful, but the quantity must 
 vary with each case and be left to the doctor's 
 judgment. Brandy is the best stimulant, and 
 may be given with iced milk ; too much must 
 not be given at first, as it causes oppression 
 and inability to take nutrient food ; but 'after- 
 wards, in the stage of great prostration, its pro- 
 per and careful administration may save the 
 patient's life. 
 
 Albumen is often present in the urine in 
 typhus, but calls for no special treatment. Much 
 care must be taken, however, that there is no 
 retention of urine in the bladder, as that organ 
 is very liable to be paralyzed. When the crisis 
 has passed and the tongue cleans, some boiled 
 mutton may be given ; also jellies, custards, 
 light puddings, etc. The stimulants may then 
 be diminished. If, however, convalescence is 
 retarded by bedsores or the formation of 
 abcesses, the stimulant must be continued and 
 solid food given sparingly. In some cases of 
 typhus the mind is childish for some time after 
 recovery, but a trip to the country, good food, 
 and plenty of fresh air will complete a cure. 
 
 In order to prevent typhus spreading, the 
 patient must be completely isolated. For the 
 measures to adopt in disinfecting the clothes, 
 room, etc., See Disinfectants. 
 
 u 
 
 ULCERS. — The favorite seat of ulcers on 
 the surface of the body is the legs ; here the 
 ulceration is generally due to local irritation 
 and obstruction of the circulation (varicose 
 veins). Ulcers, when present in parts of the 
 body above the knees, are usually dependent 
 upon some constitutional affection, such as 
 typhus or scrofula, or are connected with some 
 form of cancer. In these cases, of course, the 
 treatment must be general and directed to the 
 originating disease. The only ulcers which are 
 frequent enough to require mention here, or 
 which can be safely trusted to domestic treat- 
 ment, are inflammatory ulcers and chronic or 
 indolent ulcers. 
 
 The Inflammatory Ulcer is met with gener- 
 ally in front of and on the lower half of the leg, 
 and is usually due to slight injury, such as grazed 
 or broken skin. As a rule the patient is either a 
 plethoric individual, whose health has been im- 
 paired by excesses in diet, or one advanced in 
 years and exhausted in consequence of hard 
 work and insufficient nourishment. The sore is 
 small and circular and usually single ; its base 
 is covered with small granulations of a brown- 
 
 ish-red color, from which there is a profuse 
 discharge of thin and acrid ichor ; the edges of 
 the sore are sharply cut, and the surrounding 
 skin is hot and red. There is generally severe 
 burning pain in the ulcer and over the inflamed 
 skin. The development of this troublesome and 
 painful affection is favored and in many cases 
 caused by negligence* on the part of the patient 
 or by inability on his part to discontinue active 
 work. 
 
 The treatment of inflammatory ulcer should 
 consist of complete rest of the affected limb ; 
 the patient should remain in bed with the limb 
 elevated on a pillow ; the ulcer should be dress- 
 ed with a light bread poultice, warm fomenta- 
 tions, or a weak lead lotion. When the pain 
 has subsided, and the ulcer presents the ap- 
 pearance of a healthy granulating sore, water 
 dressing, or a weak solution of sulphate of zinc, 
 should be applied, and the limb be bandaged 
 from the toes to the middle of the thigh. Local 
 applications alone are quite useless ; the patient 
 must remain in bed or in a recumbent position, 
 until the ulcer is changed into a rapidly-closing 
 and healthy sore. 
 
548 
 
 UNBOLTED FLOUR 
 
 UNDERGARMENTS 
 
 The Chronic or Indolent Ulcer is of fre- 
 quent occurrence among old- and debilitated 
 individuals, and in most instances affects the 
 lower part of the leg. It is usually of consid- 
 erable extent, and in some bad cases complete- 
 ly encircles the limb. The surface is smopth 
 and glassy, is much depressed- below the sur- 
 face, and is surrounded by hard and white edges. 
 The skin surrounding the ulcer is thick and 
 pallous; the leg below the ulcer is hide-bound, 
 as it were, and the foot is often swollen. This 
 ulcer, though large and formidable in appear- 
 ance, is generally free from pain and remains 
 indolent except when much irritated. The hard 
 edges then rapidly sink down, and a large and 
 painful sloughing ulcer is formed. 
 
 In the treatment of chronic ulcers the es- 
 sential point is to establish healthy and active 
 granulations, and at the same time to reduce the 
 thickening and induration of the parts around. 
 The patient should keep in the recumbent po- 
 sition, and take a good diet with a moderate 
 amount of alcoholic stimulants. The ulcer 
 should be poulticed, and afterwards, when its 
 surface is moist and bathed by a purulent dis- 
 charge, should, together with the surrounding 
 hard skin, be strapped by a surgeon and tightly 
 bandaged. By this treatment an indolent ulcer, 
 oval and not very large, will generally be com^ 
 ■pletely closed in the course of a month or six 
 weeks. In cases, however, where the ulcer is 
 old and very large, although considerable im- 
 provement may take place, and the raw surface 
 may be much reduced, it is seldom possible to 
 render the Limb sound. There is always a ten- 
 dency for the scar formed over a chronic ulcer 
 to break down'ahd slough whenever the patient 
 begins to walk about again and take active ex- 
 ercise. The popular idea that it is dangerous 
 to close an old ulcer is not unfounded, as the 
 healing over of a chronic ulcer in a person of 
 advanced age is often followed by symptoms 
 of constitutional disorder and slight apoplectic 
 strokes. In cases of this kind it is often neces- 
 sary to establish a drain upon the system by 
 making an issue or a seton wound. {See Se- 
 TONS.) 
 
 UNBOLTED FLOUR.— Flour from which 
 the bran or coarse outer husk of the wheat 
 has not been separated by bolting or sifting. 
 There are several kinds of it ; some containing 
 all of the bran, others containing only the in- 
 ner cuticle of the grain from which seconds are 
 made. (See FLOUR.) 
 
 UNDERGARMENTS (WOMEN'S). — 
 (Chemise.)— -Necessary measurements: I, the 
 length, which varies from 28 in. to iJr yds., 
 ■according to taste ; 2, the width at the top, 
 ' which is determined by the shoulders (xvi) * ; 
 3, the arm size ; 4, the length of the sleeves and 
 the size of the arm, where it is largest. 
 
 The quantity needed for a chemise i-Jr yds. in 
 length is 2J or three yds., according to the size 
 of sleeves and yoke ; and cotton or linen seven 
 eighths wide is the most useful. 
 
 . * For explanation of Roman numerals, see Cutting and 
 Fitting. 
 
 All varieties of this garment may be arranged 
 under two principal forms, the sacque and the 
 yoke chemise. We will first explain the msk- 
 
 Fig. 1. 
 
 ing of the latter. From the designated quantity 
 of material first take off the half yard, or three- 
 quarters for the yoke and sleeyes. This leaves 
 2% yds. for the body of the chemise. Fold 
 this in three parts, a, b, c (a being as large as b 
 and c together), and bring the two ends, d, e, 
 together in the middle, the selvages being at 
 the top and bottom. Sew # these selvages to- 
 gether, and we have a sort of bag closed at the 
 ends and open across the middle. In the fig- 
 ure the seam is shown partly made at the bot- 
 tom, and on the left at the top, while it is left 
 open and the material turned hack on the up- 
 per right-hand side, to show the manner of cut- 
 ting the gore. The selvages being. entirely 
 sewed together, put in the scissors on the un- 
 der side at a point four inches from the selvage 
 a, and cut, as indicated by the dotted line, to the . 
 apper right-hand corner of the bag. Repeat 
 this from the same points to the upger left- 
 hand corner, and from a. corresponding point, 
 four inches distant from the middle of the lower 
 selvage down to the lower left-hand and right- 
 hand corners. Unfold the bag, and you have 
 the body of a chemise with gores sewed on on 
 both sides. This gives a suitable proportion 
 to the width at top and bottom. The bottom 
 of the garment should then be hemmed up 
 with an inch-wide hem. Thus far, the sacque 
 and the yoke chemise are prepared in the same 
 way, with the exception that for the sacque the 
 gores are made wider, diminishing the breadth 
 at the top. 
 
 For the yoke chemise we now cut the breadths 
 apart at the top, and gather them, leaving a dis- 
 tance of two or three inches plain at each end, 
 to receive the shoulder-piece, 7, Fig. 2. These 
 shoulder-pieces are cut double, the longest part 
 the long way of the material, hollowed toward 
 the sleeve a little, and still more toward the 
 neck, and ,are united to the body of the chemise 
 by the yoke, which is only a straight strip, 6 ; a slit 
 8 is made in the front of the garment, and a but- 
 ton and button-hole are required, ortwo button- 
 holes, if a stud is used. There are many other 
 
•UNDERGARMENTS 
 
 549 
 
 ways of making a yoke, which will readily sug- 
 gest themselves to the reader; but we have 
 preferred this, as it is the simplest and the 
 surest to fit well.' 
 
 Fig. s. 
 
 The puffed sleeves are made, by taking a 
 straight strip, not over four inches deep and a 
 third longer than the length of the arm size. 
 They must be cut out a little under the arms, 
 and have gussets or gores, as shown in the fig- 
 ure, and be gathered into bindings' whose length 
 is determined by the measure ofthe arm. 
 
 The sacque differs from the yoke-chemise in 
 the manner in which the neck is finished off, 
 and it may have also a plainer sleeve. In Fig. 
 3 is shown the manner of cutting the garment 
 out in the neck. It will'be seen that; instead 
 of receiving shoulder-pieces, the chemise is left 
 whole oil the shoulder, and cut out to a consid- 
 erable djstance below for the neck. Having 
 decided the depth to which it is to be cut out 
 
 Fig. 3- 
 
 .mark the point, a, and cut from c, on the shoulder, 
 the front, c b a, and then the back, which must 
 not be cut out as deep as the front. Thus, having 
 
 cut out half the neck) fold back the strips and 
 pin it down upon the other half ; then put tha^ 
 out also ; in this way the two sides are sure to 
 be exactly alike. The garment is then finished 
 around the neck by a crosswise facing, and- 
 may receive whatever trimming is desired, A 
 variety of small sleeves suited to the sacque; 
 can readily be , designed on the same general, 
 plan as the puffed ?leeve, one of the prettiest 
 of which is cut whole and bias under the arm,, 
 then grows narrower toward the shoulder and 
 finally crosses its two ends, they being sloped, 
 entirely to a point as they are set into the 
 shoulder. A still simpler pattern is shown in 
 Fig. 6. 
 
 Drawers. — For making drawers, only two 
 measurements are required: I, the length from 
 the waist to the ankle, taken on the outside of- 
 the leg ; 2, the size of the waist. , 
 
 In drawing a pattern, (Fig. 4,) we begin with, 
 a vertical line, a b, on which is to be marked- ■ 
 
 Fig. 4- 
 
 the measure of the length, a c. We then draw 
 three lines horizontally, the first at the top 
 from the point a ; the second midway of the 
 linear; the third at the lower end, from the 
 point c. These three lines serve as points of 
 
550 
 
 UNDERGARMENTS 
 
 departure in indicating the measure of the 
 waist, the breadth across the seat, and the 
 size of the leg near the ankle. 
 
 One end of half the waist-measure is then 
 placed at a, and marked at the right by the 
 point e. The breadth of the seat is given by 
 half the length from the waist to the ankle, the 
 space between a and d. If, for example, this 
 length be 30 in., half of it, 1 J in., will indicate 
 the breadth necessary from dto/. The suita- 
 ble breadth at the ankle will be decided by in- 
 dividual preference. It is indicated upon the 
 pattern by c, g. Most persons will prefer to 
 shorten this pattern below the knee, but it is 
 requisite to take the measure in this manner 
 in order to ensure correct proportions. 
 
 Having marked the above measurements, 
 we now draw the pattern of the front of one 
 side as follows : two or three inches beyond the 
 point e we draw a straight line down to the 
 point h, which point is halfway between the two 
 horizontal lines a e, df. From h a curved line 
 is drawn to_/j and an oblique line, slightly curv- 
 ed inward and becoming almost straight in its 
 lower part, to^. This line is the same for the 
 front and back ; but the upper part of the 
 pattern differs in the back, requiring to be 
 broader and longer. For this purpose wetmark 
 above the horizontal a e the point z, at a dis- 
 tance of four inches from the line, not directly 
 
 Fig. 5 . 
 
 above e, but five or six inches to the right. We 
 then draw a line from i to a, and another curv- 
 ing outwards, from i lof. 
 
 In Fig. 4 is shown the pattern of half of a 
 pair of drawers, the front and back, which are 
 
 cut out in one piece, as we shall proceed to ex. 
 plain. 
 
 The quantity of material required is twice, 
 the length of the side from waist to ankle, with, 
 the addition of a few inches for binding. The 
 length allowed will usually admit of hem and 
 tucks being made in it. In making this esti- 
 mate, however, we require to piece the back of 
 the drawers when it is cut longer than the front ; 
 to escape this necessity, an additional quarter 
 of a yard for each length should be allowed. 
 We fold the materjal of which the garment is 
 to be cut lengthwise in the middle, and place 
 the pattern on it, the line a c upon the fold, and 
 hold the pattern in place by a few pins. We 
 then cut the material double from the lower 
 edge, <?, as far up as/. Here we unfold the ma- 
 terial in order to cut half after the outline a 0, 
 hf, and the other half, a i f, leaving an inch 
 margin all around the edges. This gives us 
 half the pair of drawers, and from this we cut 
 the other half. 
 
 In making up the garment, we begin by sew- 
 ing on the pieces, if it has been needful to piece 
 it. Then we stitch up each half on the wrong 
 side from the lower edge, g to f, and finish off 
 the hem and tucks across the edge c g. We 
 then unite'the two halves in front by a seam 
 from e to h. The two halves in the back re- 
 main separate, and also in the front between/ 1 
 and h; we then finish these edges with a very 
 narrow hem, and put on a belt, either measured 
 
 by the waist and having the top of the drawers 
 gathered to match it, or made as large as the 
 breadth of the drawers, and having a drawing 
 
URINALS 
 
 string to hold it in place, as shown in Fig. 5, 
 aa. 
 
 Another method of making drawers consists 
 in joining the two halves completely by a seam 
 from i to e. In this case the garment is opened 
 at the sides from a to/. These edges require to 
 be faced and finished off with a little gusset 
 at/ to strengthen them. The upper edge of 
 the drawers is then gathered, and the belt sew- 
 ed on in two parts, having buttons on the front, 
 and button-holes on the back. 
 
 In Fig. 6 we give a pattern of bathing 
 drawers, which may be used either with or 
 without a short outside skirt. These drawers 
 differ from the preceding-pattern in being made 
 with a waist and being much looser than the 
 others. In order to make this waist it is only 
 necessary to prolong the drawers above the 
 waist to a height determined by the measure 
 from the waist to the shoulder. These draw- 
 ers are entirely closed, that is to say, in the 
 back the seam is prolonged from f to k, and 
 in front from f to j. The top of the waist 
 is gathered and may be finished off merely 
 with a drawing-string or with a yoke arid 
 shoulder pieces, as shown in the pattern ; a 
 short sleeve is put into a very large arm-size.;, 
 the slit A j is faced and receives buttons on 
 the left and button-holes on the right side. 
 These garments are made of woollen material 
 fnred or black flannel and trimmed with colored 
 braid, and if there is a skirt, it reaches but just 
 below the knee, and is trimmed to correspond 
 with the drawers. 
 
 Children's drawers and trowsers are made 
 after, this pattern, with slight modifications. 
 Although we do not make them so very loose 
 as bathing-drawers, they require to be very 
 easy. They are put together by a seam from 
 / to k, and left open and hemmed from / to i, 
 the back of the waist from i to k is hemmed and 
 closed by buttons. 
 
 For little boys, the same pattern serves for 
 trowsers, separated entirely from the waist. 
 The waist is then made with a belt, having 
 buttons sewed on to correspond with button- 
 
 VACCINATION 
 
 551 
 
 holes in the binding of the trowsers. The- 
 trowsers are made plain across the front and 
 gathered a little at the sides and the back. A 
 straight slit is made from the waist e, to /. 
 False hems are added to the edges of this slit, 
 that on the left coming to h, the edge and re- 
 ceiving buttonholes, that on the right coming 
 beyond the edge, thus crossing under- the other 
 and having the buttons sewed on it. Also 
 slits are cut at each side to receive the pockets. 
 When the trowsers are cut very broad, they 
 are gathered on the edge and sewed into a 
 binding more or less tight, just below the knee. 
 It is usual to hem these with a band or galV 
 loon, or with a row of buttons from a to o. 
 UNGUENTS. (See Ointments.) 
 URINALS.— These should be thoroughly 
 clean and amply supplied with running water. 
 Night and morning they should be wellflushed 
 down. It is well to have a piece of soap lying 
 in the vessel, and some chloride of lime placed 
 about, so as to remove any noxious odors. 
 Great pains should be taken at all times to re- 
 move any accumulation of fluid. The walls 
 should be made of glazed tiles rather than of 
 metal, wood, or slate, and the roof should com- 
 municate, freely with the open air. 
 URINE, Suppression of. (See Diuretics.) 
 USQUEBAUGH. — A name sometimes given 
 to Irish and Scotch whiskey indiscriminately. 
 Properly speaking, it applies to a drink formerly 
 very popular in Ireland made by digesting 
 spices in some compound spirit. The famous 
 Meg Dodds Usquebaugh is made as follows: — 
 To two quarts of best brandy or whiskey put 
 a pound of stoned raisins, half an ounce of 
 nutmeg, a quarter of an ounce of cloves, and 
 the same quantityof cardamom seed, all bruised 
 in a mortar ; add the rind of a Seville orange 
 rubbed off on lumps of sugar, half a teaspoon- 
 ful of tincture of saffron, and half a pound of 
 brown candy-sugar. Shake the infusion every 
 day for a fortnight, and then filter it into bot- 
 tles for future use. Not a drop of water must 
 be put to this cordial. 
 
 V 
 
 VACCINATION. — A process by which a 
 peculiar specific disease, known as the cow-pox 
 or vaccinia, is introduced into the system with 
 the view of protecting it against an attack of 
 small-pox. Its discovery (one of the most 
 beneficent in the annals of medicine), is due 
 to Dr. Jenner,. whose attention was arrested by 
 the fact that the milkers on the dairy-farms in 
 Gloucestershire, to whom cow-pox had been 
 communicated from the cow in the course of 
 their occupation, were not liable afterwards to be 
 affected by small-pox. As the virus could not 
 always be obtained from the cow, Dr. Jenner 
 conceived the idea that it might be equally ef- 
 fectual as a preventive of small-pox if commu- 
 
 nicated from one individual ' to another; and 
 the observations made during the first fifteen 
 years confirmed this opinion. At first the 
 theory was eagerly opposed, both in and out 
 of the profession, and among the more igno- 
 rant some opposition is still manifested; but 
 the accumulated experience of recent years 
 has proved overwhelmingly that vaccination is 
 a real blessing to the human race. Even if 
 there were doubts about the matter, the mere 
 chance «f substitutingso mild and harmless a 
 disease as cow-pox for one so terrible as small- 
 pox should induce parents to have. every child 
 vaccinated at the earliest, possible moment. 
 With regard to the proper age for vaccinal- 
 
552 
 
 VACCINATION 
 
 ing an infant, experience has shown that, al- 
 though it maybe proper to defer it for the three 
 or four first weeks of an infant's life, on account 
 of a variety of circumstances connected with 
 that period, yet, if .the organization of a child 
 be perfect, and if it be in good health, the 
 sooner it is vaccinated afterthe first month the 
 better. The diseases which interfere with vac- 
 cination as a preventive of small-pox, are erup- 
 tive diseases, teething, and affections of an 
 inflammatory nature. Under eruptive diseases 
 and teething, the specific irritations which these 
 occasion prevent the fever attending cow-pox 
 from being sufficient for the constitutional 
 change requisite to secure the child. from. the 
 infection of small-pox. In order to be certain 
 that the constitution has been properly affected, 
 spme medical practitioners re-vaccinate the 
 child on the fifth or sixth day after' the origi- 
 nal vaccination, with a little of its own lymph; 
 while the original vesicles proceed regularly to 
 their termination, if those from the re-vacci- 
 nated be accelerated, and acquire the inflamed 
 areola and scab at the same time with the first, 
 they then declare that the system has been 
 properly affected. 
 
 , If a child be vaccinated with pure vaccine 
 lymph taken from the arm of another child, 
 nothing will be seen locally during the first 
 two days, but at the end of the second or on 
 the third day, a small red pimple appears, 
 which gradually increases in size, and on the 
 fifth or six day it has become a vesicle or little 
 blister of a pearly color, with well-defined 
 raised edges, while the centre is depressed and 
 concave. On the eighth day the vesicle has 
 become perfect ; it is round and plump, and 
 the edges are more defined and pellucid, while 
 the centre is more concave. About this time 
 a red blush or areola is seen round .the vesicle, 
 and this continues to spread for a ..zone of from 
 one to three inches; the skin looks red and 
 angry, and becomes hard and painful from an 
 affection of the tissue of the skin. When this 
 areola appears, the child generally presents 
 constitutional symptoms ; sometimes they are 
 very slight and pass by unnoticed ; others may 
 be peevish and restless, and have some de- 
 rangement of the bowels or enlargement and 
 inflammation of the glands in the arm-pit. On 
 or about the tenth day the areola begins to fade, 
 ,the vesicle dries in the centre, while the, lymph 
 gCts opaque and turbid, so that by the four- 
 teenth or fifteenth day a dark-brown scab is 
 formed, which dries, blackens, and falls off 
 between the twentieth and twenty-fifth day; a 
 cicatrix or scar is left, which becomes permanent, 
 is generally circular, and marked with minute 
 pits. Such are the stages through which the 
 vesicle passes, but it is important to note that 
 only on the eighth day is the vesicle in perfec- 
 tion, and it is then only that lymph should 
 be taken. It happens occasionally that parents 
 are much alarmed by skin eruptions occurring 
 after vaccination, and they often lay it down 
 heedlessly to the'fault of the surgeon for in- 
 troducing' bad-matter ; this is a great mistake, 
 
 for in some children any constitutional disturb- 
 ance will bring out an eczematous eruption, as 
 is indeed often seen when they are teething. 
 No alarm need be felt on this score, as the 
 mischief is soon cured, and it depends upon 
 some peculiarity in the child's constitution. At 
 tifnes a rose-colored rash may appear on the 
 body, or a crop of papules or vesicles; these 
 are generally very transitory, and disappear 
 when the scab falls off the arm. The shape of 
 the scar, and also its size, will depend upon the 
 way in which the vaccination is performed* 
 some make the puncture in three or four places 
 on the arm, about an inch from each other; 
 others scratch or scarify the , skin, and some 
 make punctures very close together, so that 
 when the vesicles form they coalesce or run to- 
 gether and form a large irregular scab. All 
 these methods are equally efficacious, and are 
 adopted according to the fancy of the operator. 
 Should the child be incubating measles or scar- 
 let fever, the areola may not form until these 
 diseases have gone. Mere delay in the apr 
 pearance of the symptoms will not hinder the 
 protective influence, so long as the red areola 
 appears before the child is exposed to small- 
 pox. When acceleration of the symptoms 
 occurs the vaccination is generally useless and 
 spurious ; jf any doubt exist, the child should 
 be vaccinated again after a short interval.. The 
 important rule to remember is this — "if there 
 is any deviation from the perfect character of 
 the vesicle and the regular development of the 
 areola, the vaccination is not to be relied on as 
 protection against small-pox." 
 
 Re-Vaccination. — By vaccination in in- 
 fancy, if thoroughly well-performed and suc- 
 cessful, most people are completely insured, 
 for their whole life-time, against an attack of 
 small-pox ; and in the proportionately few cases' 
 where the protection is less complete, small- 
 pox, if it be caught, will, in consequence of the 
 vaccination, generally be so mild a disease as 
 not to threaten death or disfigurement. If, how- 
 ever, the vaccination in early life have been 
 imperfectly performed, or have from any other 
 cause been but partially successful, the protec- 
 tion against small-pox is much less satisfactory, 
 neither lasting so long, nor while it lasts being' 
 nearly so complete as the protection which first- 
 rate vaccination gives. Hitherto, unfortunate- 
 ly, there has always been a very large amount 
 of imperfect vaccination; and in consequence 
 the population always contains very many per- 
 sons who, though nominally vaccinated and be- 
 lieving themselves to be protected against 
 small-pox, are really liable to infection, and 
 may in some cases contract as severe forms of 
 small-pox as if they had never been vaccinated. 
 Partly because of the existence of this large 
 number of imperfectly vaccinated persons, and 
 partly also because even the best infantile vac- 
 cination sometimes in process of time loses 
 more or less of its effect, it is advisable that 
 all persons who have been vaccinated in infancy 
 should, as they approach adult life, undergo re- 
 vaccination. Generally speaking, the best time 
 
VALERIAN 
 
 VARICOSE VEINS 
 
 553 
 
 of life for re-vaccination is about the time when 
 growth is completing itself, say, from fifteen to 
 eighteen years of age, and persons at that 
 period of life ought not to delay their re-vacci- 
 nation till the time when there shall be special 
 alarm of small-pox. In proportion, however, 
 as there is prevalence of small-pox in any 
 neighborhood, or as individuals are from per- 
 sonal circumstances likely to meet chances of 
 infection, the age of fifteen need not be waited 
 for ; especially not by young persons whose 
 "' mirks of previous vaccination are unsatisfac- 
 tory. In circumstances of special danger, every 
 one past childhood, on whom re-vaccination has 
 , not before been successfully performed, ought 
 without delay to be re-vaccinated. Re L vaccina- 
 tion, once properly and successfully performed, 
 does not appear ever to require repetition. 
 
 Even when small-pox attacks a person who 
 has been properly vaccinated, the febrile symp- 
 toms are generally mild, and almost always 
 subside on the seventh day, when the patient 
 rapidly recovers. 
 
 VALERIAN. — The root of a well known 
 plant, the Valeriana officinalis. The best 
 plants grow in dry soils. The root consists of 
 a kind of stock or head, whence numerous 
 rootlets are given off. The color is light 
 brown, the odor peculiar and characteristic. 
 The roots contain valerianic acid and an oil. 
 This oil contains two substances,- vale role and 
 valerianin, neither of very great importance. 
 Valerole, by exposure, is slowly converted into 
 valerianic acid. The preparations of valerian 
 are an infusion, a tincture, and an ammoniated 
 tincture, in which aromatic spirit of ammonia 
 replaces the ordinary spirit. 
 
 valerian acts as a powerful stimulant. It is 
 mostly given in nervous diseases, especially in 
 those of hysterical subjects, as well as in chorea 
 and such like affections, as an anti-spasmodic. 
 Some esteem it very highly, others rather scout 
 its efficacy. The ammoniated tincture is the best 
 form of the remedy. The dose is a drachm re- 
 peated every two or three hours until relieved. 
 Valerianic Acid, though contained in valer- 
 ian, is prepared from a totally different substance. 
 Fusel oil, which is a waste product in the dis- 
 tillation of most forms of alcohol, though more 
 abundant in some than others, tends, when kept, 
 to pass by oxidation into valerianic acid. This 
 may be done at once by chemical means, sul- 
 phuric acid and bichromate of potass being 
 employed. ' The acid is then neutralized by 
 carbonate of soda, and valerianate of soda is 
 produced. 
 
 Valerianate of Soda is hardly ever used it- 
 self in medicine, but is employed in the manu- 
 facture of another salt, valerianate of zinc. 
 This salt occurs in fine scales, with the odor 
 of valerianic acid. It is not really soluble in 
 water. Valerianate of zinc is commonly es- 
 teemed a very valuable nervine tonic, though 
 some prefer to give sulphate or oxide of zinc 
 . along with the ordinary tincture of valerian. It 
 has been given in nervous affections, as chorea, 
 epilepsy, and hysteria. It has also been given 
 
 with advantage along with quinine in neuralgia. 
 A valerianate of quinine is now made. The 
 dose of valerianate of zinc is from three to five 
 grains or more. 
 
 VANILLA. — The fruit of a plant native to 
 America. In the form Of beans it is used in 
 perfumery, etc., and the extract is extensively 
 employed for seasoning creams, pastry, etc., 
 to which it gives a delicious flavor. Although 
 the plant is a native of America, all the ex- 
 tracts of vanilla were formerly imported ; at the 
 present time, however, " Burnett's Extract of 
 Vanilla" is considered superior to any other. 
 The bottle should be kept tightly corked. 
 
 VAPOR BATH.— A bath in which the va- 
 por of hot water, either medicated or not, is 
 applied to the skin. Vapor baths , are used 
 only for medical purposes, and are very useful 
 in several' forms of disease where sweating is 
 desirable. In the early stages of acute rheu- 
 matism, in bad colds, and influenza, they often 
 prove very serviceable by cutting them short or 
 breaking them up. There are many contriv- 
 ances for giving them, of which the most sim- 
 ple is a hot brick or stone placed in a bucket 
 about two-thirds full of hot water, and set be- 
 neath a cane-bottomed chair. The patient 
 must sit in the chair, entirely naked, but with a 
 large blanket fastened around the neck envel- 
 oping the body, and coming down to the floor 
 on all sides! The object being to induce a 
 profuse perspiration, it may be necessary to 
 put into -the water a second, or even a third, 
 hot brick. When the patient has perspired 
 very freely, rub him dry with hot towels, and get ' 
 him to bed as soon as possible. {See Russian 
 Bath and Turkish Bath.) 
 
 VARICOSE VEINS— This disease is an 
 enlargement of the veins, which is very frequent 
 in the lower limbs of persons who, like cooks 
 and laundresses, have to stand many hours of 
 the day. Sometimes the veins become so large 
 that they burst, and though the bleeding which 
 results may not endanger life, it causes great 
 debility. In old people, and in cases where the 
 varicose condition is of long standing, large 
 ulcers may form on the lower part of the leg, 
 constituting the so-called varicose nicer s. 
 
 Treatment. — There are two things which 
 people afflicted with varicose veins should at- 
 tend to. In the first place, whenever it is pos- 
 sible, even for a few minutes, place the limbs 
 in a horizontal position, either by lying down or 
 by raising them. Secondly, support should be 
 given by enveloping the entire limb in band- 
 ages (preferably of flannel) put on evenly and 
 smoothly in the morning before the legs have 
 time to swell. This should be done by another 
 person, for the shape of the leg is altered by 
 bending it or stooping over. But the best plan 
 of giving support is by elastic stockings, which 
 can be purchased of the exact size required ; 
 they can be drawn on over a well-fitting cotton 
 stocking, without any trouble, give equal and 
 gentle support to any part of the limb, and if 
 ood will last a long time. Many operations 
 ave been devised for the purpose of producing 
 
554 
 
 VARIOLOID 
 
 VEAL 
 
 permanent obliteration of the distended veins. 
 Of these the safest and the one most common- 
 ly practised consists in the application of 
 needles and twisted suture, tying the veins. 
 These operations rarely effect a permanent 
 cure, but they often afford relief for consider-, 
 able periods. 
 VARIOLA. (See Small-pox.) 
 VARIOLOID. — This name is given to the 
 mild form which small-pox takes in persons 
 who have been vaccinated, or who have already 
 once had the disease. It is always less viru- 
 lent than small-pox itself, and is very rarely at- 
 tended by serious results. (See Vaccination.) 
 VARNISH. — A great variety of Varnishes 
 are sold in the paint and oil stores ready mixed, 
 and it is best to buy them in this way. Of 
 those more commonly used, Carriage-rubbing 
 Varnish is used to fill up or produce a level 
 surface over paint, on which to spread other 
 and better qualities of varnish. It dries in 
 about ten hours. Hard-drying Body Varnish 
 is used for finishing-coats over a level surface, 
 on work not requiring the greatest durability, 
 and is particularly adapted for the best inside 
 work. Wearing Body Varnish is very pale 
 and surpasses all other varnishes in freedom of 
 working, as well as in brilliancy and durability. 
 Though a long time in hardening, it sets out of 
 the way of being affected by dust in ten or 
 twelve hours. Furniture Varnish is an infe- 
 rior quality, containing more resinous substance 
 than copal or mastic gums. It is, however, 
 sufficiently durable and glossy for its purpose. 
 Copal Varnish is the best and hardest for 
 woods, but can only be made in the factory. 
 
 Mastic Varnish. — Take four ounces of 
 mastic tears and one pint of oil of turpentine. 
 Put them into a stone bottle, which should be 
 plunged into a saucepan of hot water and kept 
 over a charcoal fire about one and a half hours, 
 until dissolved. The cork should be notched 
 at the side to prevent the bottle bursting. The 
 time of boiling varies, of course, with the de- 
 gree of heat employed ; therefore the best way 
 to test its fitness is to take a little from the 
 bottle and apply it to the finger ; if it appears, 
 on cooling, of the consistence of a thick syrup, 
 soon becoming ropy, then drying and glueing 
 the fingers together, and leaving a shining ap- 
 pearance, it is sufficiently boiled. 
 
 The greatest caution should be exercised in 
 making varnishes not to have a fire with a 
 flame, the pot too low, or the bottle too full ; 
 and always to have a pail of water at hand, to 
 put out the fire in case the vapor from the var- 
 nish inflames. 
 
 Shellac Varnish. — This may be purchased 
 ready prepared, but it is best to make it when 
 required. Take one pound of gum shellac, 
 cover it with alcohol, and set it in a cool place ; 
 shake the mixture occasionally, and in a day 
 or two it will be ready for use. Shellac varnish 
 is used to prevent the resinous substance in 
 pine knots from striking through the paint, by 
 simply coating them over before the priming is 
 put on. 
 
 A little lamp-black added to this varnish con- 
 verts it into an excellent harness varni.h. 
 
 White Varnish.— Take an ounce of gum 
 mastic, two ounces of gum juniper, two drachms 
 of Venice turpentine* and one pint of spirits 
 of wine. Mix well, and dissolve by heat. 
 
 VARNISHING. — When furniture or any of 
 the interior woodwork of the house requires 
 re-varnishing, it should first be thoroughly 
 cleaned by rubbing every part with pulverized 
 pumice-stone and water; then, when well 
 washed and dried, the varnish should be laid 
 on in a warm room. Furniture varnish, as ob- 
 tained from the stores, is generally ready for 
 use; but if found too thick to spread easily 
 with a brush, set the vessel containing it near 
 the fire, taking care that it does not ignite. 
 Put the varnish on quite plentifully and rub 
 it lightly with the brush until it is nicely lev- 
 elled down and there are no small air-bub- 
 bles on the surface. Do not touch the var- 
 nished surface with the brush after once leav- 
 ing it. If more than one coat of varnish is ne- 
 cessary to produce the. desired polish, the sur- 
 face should be rubbed with pumice-stone and 
 water between each coat, to remove small pits 
 or imperfections, and to form a better ground 
 on which to flow the succeeding coat. Of 
 course each coat must be dry before another 
 is put on. 
 
 VEAL.— The flesh of a calf. The best veal 
 is produced by calves not less than four nor, 
 more than six weeks old. The veal from a calf 
 less than four weeks old is unfit for food and 
 is unwholesome ; after six weeks the calf re- 
 quires more food than the mother can give it, 
 and the change to grass, or hay, or meal mate- 
 rially alters the character of the flesh, which 
 becomes darker and less juicy. When the 
 calves are turned out and fed wholly on grass 
 the flesh becomes poor, dry, tasteless, and 
 nearly as dark-colored as beef. Good jeal is 
 fine-grained, tender, and juicy ; the fat in such 
 is firm and of a whitish color. If too white, 
 the veal shows that the calf was bled before 
 being slaughtered — a process which may add 
 to its appearance, but which deprives the meat 
 of much of its juiciness and flavor. Veal will 
 not keep as long as older meat, especially in 
 hot or damp weather ; when going, the fat be- 
 comes soft and moist, the meat flabby and 
 spotted, and somewhat porous, like sponge. 
 
 The hind quarter is the choicest joint. It 
 is usually divided by the butcher into two parts, 
 which are called the loin and leg of veal. When 
 the loin is too large, it is divided into two small 
 joints : the thin end is called " kidney end," 
 and the other " thick end." From the leg is 
 cutthe "fillet" and "veal cutlets." The "knuckle 
 of veal " is the part of the leg left after the 
 fillet or cutlets are taken from it. Many per- 
 sons prefer the breast of veal for roasting, 
 stewing, pies, etc.; it is sometimes boned so as 
 to roll, or a large hole is cut into it for the re- 
 ception of stuffing. The neck of veal is used 
 for stewing, fricassee, pies, etc. (See Calf's 
 Sweetbreads, Head, and Tongues.) 
 
VEAL 
 
 555 
 
 The following figure represents a calf about 
 six weeks nld : the marks and numbers show the 
 different joints with their several names : — 
 
 Carcass of Veal 
 
 1. Loin of Veal. 
 
 2. Leg of Veal. 
 
 3. Shoulder of Veal. 
 
 4. Neck of Veal. 
 
 5. Breast of Veal. 
 
 6. Calf's Head. 
 
 7. Calf's feet. 
 
 Baked Veal.— The loin, leg, and shoulder 
 are the best joints for baking. Put the piece 
 of veal into a baking-pan ; spread butter over 
 it, and sprinkle with pepper and salt ; cover the 
 bottom of the pan with water about a quarter 
 of an inch deep ; place a piece of buttered let- 
 ter-paper over the meat) and set it in a moderate 
 oven ; baste often with the water and juice in 
 the pan, over the paper, which need not be re- 
 moved till about ten minutes before the meat 
 is taken from the oven, unless it burns, when 
 it must be replaced by another. Veal must be 
 baked rather overdone Serve with the gravy- 
 strained and the fat skimmed off. 
 Balls (Veal). (See Entrees.) 
 Blanquette of Veal. — Take about two 
 pounds of veal from any joint, cut it into pieces 
 about two inches square, and throw them into 
 boiling water with a little salt; let them boil 
 five minutes and then drain them. Put in a 
 stewpan a tablespoonful of butter, set it on a 
 good fire, and when melted mix in a tablespoon- 
 fill of flour, stirring. all the time; when this 
 begins to turn yellow, pour a pint of boiling 
 watergradually into the pan; add ateaspoonfulof 
 Chopped parsley, six small white or red onions, 
 two or three mushrooms, salt, pepper, and 
 finally the meat; stew gently about three hours, 
 and serve. 
 
 Boiled Veal— ^Either the breast, fillet, leg, 
 loin, or shoulder may be boiled. Prepare as 
 for roasting, and boil steadily for three hours. 
 Serve with celery or oyster sauce. 
 
 Breast of Veal, Stuffed. — Remove all the 
 bones from a breast of. veal,, being careful not 
 to cut through the fleshy part ; wash it clean 
 and wipe dry ; have ready some stuffing, roll it 
 up in the meat, sew it tight, lard it, and put it 
 into a saucepan with enough water to cover it ; 
 cut up a head of celery, a carrot, and an onion, 
 put them into the saucepan, add a little salt, 
 pepper, and mace, and stew the whole about 
 two hours and a half. Take out the meat, 
 and, if you wish to serve it hot, rub it well with 
 butter, dredge with flour, baste it with some of 
 the liquor, and set it in a quick oven to brown. 
 
 Meanwhile prepare the gravy as follows : Take 
 a pint of the liquor and skim off all the fat ; 
 stir in with a tablespoonful of butter, two 
 tablespoonfuls of flour ; put it into the liquor, 
 stirring all the time ; add a little mace, a tea- 
 cupful of cream, and a gill of white wine ; give 
 it one boil, pour a little over the meat, and 
 serve the rest in a gravy-tureen. 
 
 If the meat is to be cut cold, do not brown 
 it, but serve with meat jelly. 
 
 Broth (Veal). (See Broth.) 
 
 Cakes (Veal). (See Entrees.) 
 
 Cutlets. — These may be broiled plain by 
 simply spreading butter over them, sprinkling 
 them with pepper, and laying them on the gridr 
 iron- over a hot fire., But the best way of pre- 
 paring them is to sprinkle them with salt and 
 
 Cutlet Bat. 
 
 pepper, dip them in beaten egg, then roll them 
 in cracker-crumbs, and fry them brown on both 
 sides in hot lard or dripping. If butter or 
 dripping is used, add a little hot water, thicken' 
 with browned flour, boil up once, and send to 
 table in a sauce-boat. If the cutlets be tough 
 (which they should not be if the veal is young), 
 beating with a bat like that shown in the .cut 
 will improve them. 
 
 Fricandeau of Veal. — Take a piece of veal 
 of any size from the leg, loin, or cutlet piece, 
 about three quarters of an inch in thickness, 
 and lard one side with strips of salt pork. Put 
 in a saucepan (for two pounds of veal) one 
 ounce of butter, half a middling-sized onion, as 
 much carrot cut in slices, two or three stalks of 
 parsley, one of thyme, six or eight pepper corns, 
 and the rind of the pork used in larding ; spread 
 all these on the bottom of the saucepan, lay the 
 piece of veal on them, larded side up, and set 
 on a good fire for about fifteen minutes ; then 
 raise the meat and see if the under side is well 
 browned ; if so, add a gill of broth, put in the 
 oven and baste often; if not, leave a little 
 longer on the fire. Add a little broth once in 
 a while, to keep the bottom of the pan wet, and 
 to leave enough to baste the meat till it is a lit- 
 tle overdone ; dish the vegetables, place the 
 fricandeau on the top, and serve with the gravy 
 strained over all. This is an excellent dish, 
 which is not at all difficult to prepare. 
 
 Fricasseed Veal. — Cut into small, thick, 
 handsome slices of equal size about two pounds 
 of veali quite free "from fjct, bone, and skin; 
 melt a couple of ounces of butter in a wicje 
 stewpan, and just as it begins to boil lay in the 
 veal and shake it over the fire until it is quite 
 firm on both sides, but do not allow it to take the 
 slightest color. Stir in a tablespoonful of flour, 
 and when it is well mixed with the cutlets pour 
 gradually to them, shaking the pan often, 
 enough boiling veal gravy to almost cover 
 them ; stew gently for fifteen minutes, or longer 
 should they not be perfectly tender; add a 
 
556 
 
 VEAL 
 
 flavoring of mace, some salt, a quarter of a pint 
 of cream, a couple of egg-yolks, and a little 
 lemon-juice ; shake the saucepan above the fire 
 until the sauce has just set, and then serve im- 
 mediately. 
 
 Gravy (Veal). (See Gravy.) 
 
 Hashed Veal. — Chop some cold veal very fine 
 and mix with it, while chopping, half as much 
 stale bread-crumbs ; put it in a saucepan and 
 pou r over it a gravy made as follows : Put a tea- 
 cupful of boiling water into a saucepan, and 
 stir into it a teaspoonful of flour wet with a tea- 
 spoonful of cold water; add not quite half a 
 teaspoonful of black pepper, as much salt, and 
 two tablespoonfuls of butter, let it get hot but 
 not boil before pouring it on the hash. After 
 the gravy is added, let the hash simmer on the 
 fire for ten minutes ; then serve. 
 
 Minced Veal. — Chop some cold roast or 
 boiled veal very fine, and season it Swell with 
 salt and pepper; if. there is any cold. gravy, put 
 it with the meat, if not, butter will answer ; 
 heat it very hot, stirring often that the gravy 
 may not oil. S erve it oh slices of toasted bread 
 and garnish with sliced lemon. 
 
 Neck of Veal a la Creme. — Take the best 
 end of a neck of veal, detach the flesh from the 
 ends of the bones, cut them sufficiently short 
 to give the joint a good square form, fold and 
 skewer the skin over them ; wrap a buttered 
 paper round the meat, lay it at a moderate dis- 
 tance from a clear fire, and keep it well basted 
 with butter for an hour and a quarter; then re- 
 move the paper and continue the basting with 
 apintormoreof rich white sauce (See Sauces) 
 until the veal is sufficiently roasted, and well 
 encrusted with it. Serve some white sauce 
 under it in the dish, and send it very hot to 
 table. 
 
 Olives (Veal). (See Entrees.) 
 
 Pie (Veal). — Cut some veal from the neck or 
 other joint into small slices ; line a pudding- 
 dish with a good paste, and put a layer of veal 
 in the bottom, then one of hard-boiled eggs, 
 sliced, each piece buttered and peppered before 
 it is laid upon the veal ; cover these with alayer 
 of sliced ham or thin strips of salt pork ; squeeze 
 a few drops of lemon-juice upon the ham, add 
 another layer of veal, and so on as before until 
 the dish is nearly full ; pour over all a teacup- 
 ful of stock or broth, cover with a stout crust, 
 ahd bake in a moderate oven for two hours. 
 If no stock or broth is at hand, make a gravy 
 of the bones, fat, and refuse bits cut away from 
 the meat, and a teacupful of cold water ; let 
 these stew together while the pie is being ar- 
 ranged in the dish, or for half an hour, and 
 then pour in. 
 
 Pot Pie (Veal). — Make a crust as follows : — 
 Peel, boil, and mash a dozen potatoes, add two 
 tablespoonfuls of butter, half a teacupful of 
 milk or cream, and a teaspoonful of salt; 
 stiffen with flour till it will roll out easily. 
 
 To prepare the meat, first fry half a dozen 
 
 slices of salt pork, and then cut up the veal and 
 
 pork and boil them in just enough water to 
 
 ' cover them till the veal is nearly done. Then 
 
 peel a dozen potatoes and slice them thin. Roll 
 the crust out half an inch thick, and cut it into 
 oblong pieces. Put a layer of the crust at the 
 bottom of a small pot, then a layer of meat and 
 potatoes, then a sprinkle of salt . and pepper, 
 then another layer of crust, and so on till all is 
 used, making the /top layer of crust ;\ lastly, 
 pour t on the liquor in wh|j:h the meat was 
 boiled, until it just covers the whole, and let it 
 simmer fromhalf to three quarters of an hour, 
 or until the top crust is well cooked. The ex- 
 cellence of this pie depends on the crust being 
 very light ; therefore the meat must first be 
 nearly cooked before it is put into the pie, and 
 the crust must be in only long enough to cook, 
 or it will be clammy and tough. When nearly 
 done, the crust may be browned with a hot 
 shovel (held near it) or a bake-lid with .hot 
 coals on'it. 
 
 Roast Veal. — I. Breast — Place the joint at 
 a moderate distance from a good fire and roast 
 slowly, basting often, first with salt and water, 
 then with gravy, and once with melted butter" 
 when nearly done ; just before the butter is 
 spread on, dredge lightly with flour. Skim the 
 gravy, thicken with browned flour, boil up once, 
 and send to table iri a gravy-boat. The veal 
 may be garnished with fried balls of stuffing 
 (See Stuffing) about the size of a walnut. 
 
 In roasting veal allow at least a quarter of 
 an hour to a pound. 
 
 II. Fillet. — Remove the bone carefully, roll 
 the meat up and pin it into a round withskew- 
 ers ; then pass a twine or band of muslin sev- 
 eral times round it and tie. Fill the cavity with 
 a dressing 1 made of bread-crumbs, chopped 
 thyme and parsley, a little nutmeg, salt, and 
 pepper,rubbed together with some melted butter 
 or beef-suet, moistened with milk or hot water, 
 and bound together with a beaten egg ; stuff 
 the dressing between the folds of the meat also, 
 and make incisions here and there with a thin, 
 sharp knife to receive it ; now and then slip in 
 a strip of salt pork or bacon. Roast slowly, 
 basting often, at first with salt and water, then 
 with gravy, at last with flour and melted butter, 
 as directed in preceding recipe. 
 
 III. Leg or Loin.— Roast exactly as directed 
 for Breast of Veal. Should the meat brown 
 too fast, cover with buttered paper. Send its 
 own gravy' to table with it in a boat. 
 
 IV. Neck. — The best end of the neck makes 
 an excellent and economical roast. A stuffing 
 may be inserted between the skin and the flesh 
 by first separating them with a sharp knife, or 
 the dish may be garnished with the forcemeat 
 in balls. Let it be floured when first laid to 
 the fire, basted constantly, and kept throughout 
 at a sufficient distance to prevent scorching. 
 Pour melted butter over it when it is dished, 
 and serve it like other joints. 
 
 V. Shoulder. — Make horizontal incisions 
 near the bone, fill them with a dressing like 
 that for Fillet, and roast as directed for Breast. 
 
 Shoulder of Veal, Stu0ed.— Befjre the 
 joint can be stuffed it must be boned, for which 
 proceed as follows : Spread a clean cloth upon 
 
VEGETABLES 
 
 VELVET 
 
 657 
 
 Shoulder of Veal Boned. 
 
 a table, or dresser,, and lay the- joint flat upon 
 it, skin downwards ; with a sharp knife cut off 
 the flesh from the inner side nearly down to the 
 blade-bone, of which 
 detach the edges first, 
 \\ then work the knife 
 
 tinder it, keeping it 
 always close to the 
 bone, and using 
 possible care not to 
 pierce the outer skin ; 
 when the bone is de- 
 tached from the flesh 
 in every part.loosen it from the socket with the 
 point of the knife and remove it ; or, without 
 dividing the two bones, cut round the joint 
 until it is freed entirely from the meat, and 
 proceed to detach the second bone. That of 
 the knuckle is frequently left in, but.for some 
 dishes it is necessary to take it out; in doing 
 this, be careful not to tear the skin. 
 
 Fill the inside with common stuffing {See 
 Stuffing), or with sausage-meat ; roll it up, 
 and when properly tied with twine, roast or 
 bake it as directed above. 
 
 Steak (Veal). — This should be cut in thinner 
 slices than beef-steak, and must be thoroughly 
 cooked. Broil on a greased gridiron over a hot 
 fire, and when done, spread tmtter over them, 
 sprinkle with salt and pepper, and serve hot. 
 
 Stewed Veal. — Cut four pounds of veal into 
 strips an inch thick and three inches long; 
 peel a dozen large potatoes and cut them into 
 slices an inch thick ; spread a layer of the veal 
 on the bottom of a pot, and sprinkle a little salt 
 and pepper over it, then put a layer of potatoes, 
 then a layer of veal seasoned as before ; use up 
 the veal thus, and over the last layer of veal 
 put a layer of slices of salt pork, and over the 
 whole a layer of potatoes ; pour in water till it 
 rises an inch above the whole, and cover the pot 
 as closely as possible; stew very gently for an 
 hour and twenty minutes. 
 
 VEGETABLES.— For an explanation of the 
 relative qualities of vegetable as compared 
 
 with animal food, see Food and Diet. All green 
 vegetables should be as fresh as possible, and 
 should not be eaten at all when really stale, as 
 they often are in the markets. Put them into 
 cold water with some salt in it for about ten 
 minutes, to clear them from dirt and insects. 
 If not quite fresh, let them remain in the water 
 some time longer ; then drain them in a co- 
 lander, and gut them into a pot with plenty of 
 boiling water, adding a spoonful of salt. Veg- 
 etables should generally be boiled quickly, and 
 all scum that rises should be carefully removed. 
 Do not allow them to remain in the water after 
 they are done, but drain them in a colander" 
 and dress as directed in the various receipts'. 
 
 The following list comprises the vegetables 
 treated of in their proper places : 
 
 Artichoke, 
 
 Asparagus, 
 
 Beets, 
 
 Broccoli, 
 
 Brussells Sprouts, 
 
 Bushbean, 
 
 Cabbage, 
 
 Carrots, 
 
 Cauliflower, 
 
 Celery, . 
 
 Corn, 
 
 Cucumber, 
 
 Egg-plant, . 
 
 Endive, 
 
 Eschalots, 
 
 Garlic, 
 
 Gherkins, 
 
 Kale, 
 
 Lettuce^ 
 
 Nasturtium, 
 
 Okra, 
 
 Onions, 
 
 Oyster-plant, 
 
 Parsley, 
 
 Parsnip, 
 
 Potatoes, 
 
 Purslane, 
 
 Radishes, 
 
 Rhubarb, 
 
 Salsify, 
 
 Savory, 
 
 Sea-Kale, 
 
 Shallots, 
 
 Spinach, 
 
 Sprouts, 
 
 Squash, 
 
 Tomato, 
 
 Turnip, 
 
 Water-Cress, 
 
 Yams. 
 
 VEILS, To Clean. — For black veils use ox- 
 gall, as directed for black silk. For white veils 
 wash them in a warm lather of white soap and 
 water, then squeeze them, and rinse them in 
 cold water with a drop of liquid blue in it 
 Then starch the veil, clap it between the hands 
 and pin it out oh a frame to dry. 
 
 VELVET.— A rich kind of stuff in which, 
 besides the ordinary warp and weft, which are 
 usually arranged as in twill-weaving, there is 
 also a supplementary weft, consisting of short 
 pieces of silk, cotton, or woollen thread doubled 
 
 ; under the regular weft and brought to the sur- 
 face in loops, which are so close together as to 
 conceal the regular, web. The -loops are after-. 
 
 wards cut evenly, and the ends thus made con- 
 stitute a covering resembling very short fut. 
 Of velvet there are properly only two kinds, 
 
558 
 
 VENISON 
 
 that which is plain, and that with a twilled or, 
 as it is called, Genoa ground or back. When 
 the material is silk it is called velvet s when 
 cotton, velveteen. The latter is a kind of fus- 
 tian which, under a variety of names, is largely 
 used for men's clothing. In the finer qualities, 
 the French or Lyons velvet surpasses ill others, 
 though the Euglish looms furnish a very good 
 quality. Usual width, 27 inches. . 
 
 To Raise the Crushed Pile of Velvet. — 
 Hold the reverse side of the velvet over a bowl 
 of boiling water, stretching it tight, and the pile 
 of the velvet will be gradually raised. 
 
 VELVETEEN. (See Velvet. ) 
 . VENISON.— The flesh of all the different 
 varieties of deer is called venison, but there is 
 only one kind which is plentiful ; and, as com- 
 monly used, " venison" means the flesh of the 
 common or Virginia deer. This animal is 
 found in nearly all the sparsely inhabited por- 
 tions of the country, especially in Northern 
 New York ; but the Estern markets are sup- 
 plied to a great extent from the Western States 
 and Canada, the entire animal, with the skin on, 
 being shipped in a frozen state. Buck venison 
 is best from the 1 st of August to the I st of No- 
 vember ; after the latter date Doe venison is 
 preferred, and it continues good until the 1 st of 
 January, after which no deer should be killed. 
 It is sometimes found, however, as late as 
 March, having kept for months in a frozen 
 state ; but it is then very high-priced. Veni- 
 son is cut and sold in joints, called respectively, 
 saddle, haunch, leg, loin, fore-quarter^ and 
 steaks ; the latter should not be cut until de- 
 sired for immediate cooking. Venison cannot 
 be too fat, and if it have no fat on the back it is 
 of very poor quality, and will be dry and flavor- 
 less. When of good quality, it is extremely 
 nutritious and wholesome. It is not so deli- 
 cate when fresh as when it has been kept from 
 three to eight days. To know if it is fresh 
 enough, run a knife or skewer through the leg 
 or shoulder, and if it does not smell rank, it is 
 good. When not consumed at once, keep it in 
 a cool, dark cellar, with a cloth round it 
 
 Baked Venison. — Any of the pieces used 
 for roasting will also serve for baking. Pre- 
 pare as for roasting, and lay the joint in a bak- 
 ing-pan with about a quarter of an inch of wa- 
 ter in it ; spread some butter over it, and bake 
 in a rather quick oven, basting often} turn it 
 over if necessary to brown the under side. 
 Serve with currant jelly or cranberry sauce. 
 Thicken the gravy in the pan with a little 
 browned flour, and send to table in a boat. 
 Venison must be rather underdone when baked 
 or roasted. 
 
 Cutlets (Venison).— Trim the cutlets into 
 a neat shape, lard them with strips of salt pork, 
 spread a little butter over each, and broil on a 
 buttered gridiron over a clear fire. They may 
 also be enveloped in a piece of buttered paper 
 and then broiled. 
 
 Hash of Venison. — What is left from a 
 roast will answer for this. Slice the meat from 
 'the bonesj and put the latter into a saucepan 
 
 with the fat and other scraps ; add a teacupful 
 of cold water, a small onion minced, pepper and 
 salt, a few sprigs of parsley and thyme, and 
 three or four whole cloves ; set on the fire and 
 stew slowly for an hour. Strain the liquor and 
 return in a saucepan, with whatever gravy 
 was left from the roast, a tablespoonful of cur- 
 rant jelly, one of tomato or mushroom catsup, a 
 teaspoonful of anchovy sauce, and a littje 
 browned flour; boil for three minutes, lay "in 
 the slices of venison, and heat for ten minutes, 
 but do not let it boil. Stir often, and serve hot 
 in a covered dish. 
 
 Pasty (Venison). — Cut the venison from 
 the bones, and keep the latter with the scraps 
 for making gravy; cut the meat into small 
 squares or slices, put them into a saucepan with 
 enough cold water or weak beef-stock to cover 
 them, and stew gently until nearly, but not 
 quite, done ; line the sides (not the bottom) 
 of a deep pie-dish with a thick crust of puff- 
 paste ; butter the bottom of the dish and lay in 
 the venison neatly and compactly : add a good 
 seasoning of salt and pepper, a tablespoonful 
 of butter, and half a teacupful of the liquor in - 
 which the venison was stewed ; cover with a 
 thick crust, and set the pan in a moderate oven 
 for a half to three-quarters of an hour. While 
 the venison is 'stewing and baking prepare a 
 gravy with the bones, fat, and scraps (afew 
 bits of mutton will improve it), by boiling them 
 in a half pint of water for an hour ; strain the 
 liquor, return it to the saucepan, let it come to 
 a boil, and skim it ; then add a glass of port wine, 
 a tablespoonful of butter, the juice of a lemon, , 
 and a little browned flour ; boil up once and set 
 it where it will keep warm. When the pie is 
 done, cut a small hole in the centre of the top 
 crust, insert a funnel, and pour in as much of 
 the gravy as the pie will hold. Serve the pasty 
 very hot, and send the rest of the gravy to table 
 with it. This is a famous dish in English 
 cookery. 
 
 Pie (Venison). — The breast and neck will 
 answer for this. Cut the cold meat into small 
 pieces, season with salt, pepper, and a little 
 ground cloves, and dredge well with flour ; put 
 them into a buttered pie-dish as close as possi- 
 ble, fill up the dish with the gravy from roast 
 venison or some gravy prepared in the same 
 manner, cover with a good crust of puff-paste, 
 and set in a moderate oven. Bake half an hour, 
 and serve hot. 
 
 Roast Venison. — I. Hdunch. — Remove the 
 thjn skin, after washing off in lukewarm water, 
 and lard the joint with strips of salt pork ; it 
 may be roasted without larding, but the larding 
 is a great improvement, the meat being natu- 
 rally dry. Place it on the spit before a brisk 
 fire, and near it ; baste often, with melted butter 
 at first and then with the drippings ; if it is 
 larded it will require less butter. As soon as 
 a kind of crust forms on the surface of the meat, 
 remove it further from the fire by degrees. As- 
 certain with a skewer or small knife when it is 
 done ; if these pass easily to the bone through 
 the thickest part, it is ready to serve. 
 
VENTILATION 
 
 559 
 
 For gravy, put a pound or so of the scraps of 
 raw venison left from trimming the joint into a 
 saucepan with a quart of water, a pinch of 
 cloves, a blade of mace, half a nutmeg, and salt 
 and cayenne to taste ; stew slowly till it is 
 reduced one half, then strain, and return it to 
 the saucepan with three tablespoonfuls of currant 
 jelly, two tablespoonfuls of butter, and a wine- 
 gfassful of claret ; thicken with browned flour 
 and boil up once. 
 
 Always serve currant jelly with roast venison. 
 
 II. week. — This joint is not very highly es- 
 teemed, but it makes an excellent roast when 
 done properly, and has the advantage that it 
 requires a shorter time to cook. Roast as 
 directed for Haunch, allowing about twelve 
 minutes to a pound, and serve with a similar 
 gravy, or with a gravy seasoned simply with 
 salt and pepper, watercress, and a little lemon 
 juice or vinegar, and thickened with browned 
 flour. Send around currant jelly with it. 
 
 in. Saddle. — A saddle of venison is much 
 the best piece of the deer, when a very large 
 joint is not required. Roast it as directed for 
 Haunch and Neck, and serve with the same 
 gravies. 
 
 Roast of Venison. 
 
 IV. Shoulder. — This may be cooked entire, 
 or boned as directed for Shoulder of Veal. 
 In either case, roast like Haunch and Neck, and 
 serve with same gravies and currant jelly. 
 Carve as shown in the lines, a b and b c. 
 
 Steaks (Venison) These should be about 
 
 half an inch thick. Season them with pepper 
 and salt, spread butter on both sides, and broil 
 them six minutes on a clear fire, turning them 
 often. They may be served plain, but are 
 greatly improved by a gravy made of equal parts 
 of red wine and currant jelly, thickened with a 
 little flour and butter ; boil up once and turn 
 hot upon the steaks. A teaspoonful of roast 
 venison gravy, poured over them hot, is also an 
 improvement. 
 
 Stewed Venison. — Cut the meat in two- 
 inch squares. Put a heaping tablespoonful of 
 butter into a stewpan and set it over a good 
 fire ; when it has melted, sprinkle in by degrees 
 a tablespoonful of flour, stirring allthe time 
 with a wooden spoon ; when it begins to get 
 thick add two ounces of salt pork cut small, 
 half a pint of warm water, half a pint of claret 
 wine, salt and pepper, a pinch of allspice, 
 two shallots, and six onions chopped fine, and, 
 if at hand, four or five mushrooms ; lay the 
 meat on the whole, and stew gently till cooked. 
 Dish the meat, boil the sauce hard till it is of a 
 brownish color, turn it on the meat, and serve 
 hot. 
 
 Stewed Shoulder of Venison. — Take out 
 the bone as directed for Shoulder of Veal ; lay 
 in the holes thus made some slices of mutton 
 fat that has lain a few hours in a little port 
 wine, and sprinkle pepper and powdered all- 
 spice over it ; roll it up tight and tie it with a 
 piece of broad tape ; set it in a stewpan that 
 will just hold it, with some beef or mutton 
 gravy (or some broth made by boiling the bones 
 and scraps of venison with bits of mutton in 
 water), half a pint of port or Madeira wine, and 
 some pepper and allspice; cover closely, and 
 simmer very slowly three or four hours. When 
 quite tender take off the tape, set the meat in 
 a dish, strain the gravy over it, and serve with 
 currant jelly. This is an extremely savory dish. 
 
 VENTILATION. — In the article on AlR we 
 have already shown how, in its effect on the 
 animal economy, pure air must be regarded as a 
 food and a highly indispensable one, and have 
 pointed out the numerous ways in which it is 
 contaminated after it enters a dwelling-hduse ;■ 
 but the subject is so very important, and an 
 appreciation of its importance is so necessary 
 to a right understanding of what is meant by 
 ventilation, that we shall emphasize one or two 
 additional points here. Briefly, then, the atmos- 
 phere which surrounds the earth, forming a 
 gaseous envelope about forty miles thick, has a 
 definite and very uniform composition. Every 
 hundred parts of it consist of 21 volumes of 
 oxygen and 79 volumes of nitrogen ; or, if we 
 estimate its composition by weight, of 23 parts 
 of oxygen and T) of nitrogen, and four parts in 
 10,000 of carbonic acid. Practically, we may 
 say that a fifth part of the atmosphere consists, 
 of oxygen, and this is the true necessary of life, 
 though without being mixed with nitrogen^ it 
 would be too stimulating and could sustain life 
 but a short time. The atmosphere also con- 
 tains about four parts in ten thousand of car- 
 bonic acid, a gas which, unless it be highly 
 diluted, is destructive to animal life. 
 
 This carbonic acid gas is the subtle enemy 
 we have constantly to deal with in our houses, . 
 arid against which we should be constantly on 
 our guard. It is given off by animals in the 
 process of respiration, both when asleep and 
 awake. A man produces by respiration about 
 ten cubic feet in twenty-four hours ; so, if we 
 suppose him to be confined in a room contain- 
 ing 1,000 cubic feet of air (which a space ten 
 feet square and ten feet high would afford), he 
 would, in twenty-four hours, contaminate atmos- 
 phere to the extent of one part of carbonic 
 acid in 100 parts of air. A certain amount of 
 carbonic acid given off by the skin would have 
 to be added to this. But suppose twelve per- 
 sons to occupy the same chamber, and a like 
 effect would be produced in two hours. Now 
 air containing one per cent, of carbonic acidis 
 highly injurious, and even half that quantity 
 cannot be long breathed with impunity. Res: 
 piration can be continued only with, difficulty in 
 an atmosphere containing five per cent, of the 
 gas, while thirty per cent, speedily destroys 
 life. Besides carbonic acid, the air contains 
 
560 
 
 VENTILATION 
 
 another still more deadly compound, carbonic 
 oxide, which is produced in our houses chiefly 
 by the imperfect combustion of carbon in fuel. 
 Even the most perfect system of sewage and 
 drains cannot prevent the escape of more or 
 less sulphuretted and carburetted hydrogen; 
 and the burning of candles, lamps, and gas- 
 lights is a prolific source of contamination. 
 The burning of gas is especially unwholesome, 
 not only on account of its consumption of oxy- 
 gen being very large, but because of the other 
 deleterious gases besides carbonic acid which 
 are evolved. In fact, as we have observed 
 elsewhere {See Air), nearly every process of 
 household life, from cooking to mere speaking 
 or breathing, vitiates the air to a greater or less 
 extent. 
 
 The problem of ventilation is to remove 
 vitiated air and supply fresh with the least in- 
 convenience. The greatest difficulty is to ac- 
 complish this without so lowering the tempera- 
 ture as to induce cold, or if artificial heat alone 
 be used, to prevent great variations of temper- 
 ature in the same room, an undue dryness of 
 the air, and too great consumption of fuel. The 
 different means employed may be divided into 
 two classes — forced or mechanical ventilation, 
 and ventilation by spontaneous action. The 
 first method is necessary whenever a larger 
 number of persons are assembled in one apart- 
 ment than its relative amount of cubic space 
 •would warrant ; and elaborate preparations' are 
 , often necessary to accomplish it. Manifestly 
 these can only be employed in churches, public 
 halls, and those private houses in which ex- 
 pense is no objection ; but the scope of the 
 present article is limited to showing how venti- 
 lation can best be effected in ordinary houses 
 under ordinary conditions. The commonest 
 and by no means the worst method of ventilat- 
 ing a room is by opening the windows. But 
 since the heated and most of the impure air 
 always ascends, windows should open at the top 
 andextend to near the ceiling. It is a great 
 mistake, however, to suppose that opening win- 
 dows on one side only suffices to ventilate an 
 apartment. It often happens in the still and 
 sultry atmosphere of summer that the tempera- 
 ture inside a room is the same as that outside, 
 and as difference of temperature is essential 
 to spontaneous movement in the air, no change 
 whatever will take place under these circum- 
 stances in the air of a, room having windows 
 Only on one side. To secure good ventilation 
 under ordinary conditions of the air, ample 
 means of escape as well as of entrance must 
 be provided. If the door be kept open this 
 will generally suffice. The great objection to 
 open windows and doors is the draught, and 
 there are numerous contrivances to avoid it. 
 One of the simplest is, to have a portion of the 
 window filled with perforated zinc plates or 
 perforated glass ; the draught produced by air 
 entering through numerous small apertures is 
 diffused and rendered less perceptible. But 
 ventilation by this means is necessarily very 
 Imperfect. Another plan is to insert a revolv- 
 
 ing tin fan in place of a pane of glass. Venti- 
 lators made of plates of glass, which can be 
 opened or closed after the fashion of a Venetian 
 blind, are in every way superior to the preced- 
 ing, as they do not interfere with the light, and 
 the current of air can be directed upwards or 
 downwards. 
 
 The mechanical expedients for securing ven- 
 tilation are in most houses connected with ar- 
 rangements for heating. Wherever there is a 
 fire there must be a stream of air passing out 
 of the room through the chimney, and as this 
 must be replaced by air fairly well supplied 
 with oxygen, a draught through a chimney im- 
 plies openings somewhere for air to enter the 
 room, and thus there is some ventilation as a 
 matter of necessity. Even in summer the 
 chimney acts as an air-shaft and fortius reason 
 it should never be closed (as' it generally is) 
 with a fireboard. In the open fireplace, the 
 magnitude of the open space above the fire 
 represents the ventilating capacity of the chim- 
 ney. But, unfortunately, it is from the air below 
 the level ofthe mantel — the purest in the room — - 
 that the fireplace is supplied; only so much of 
 the foul imprisoned air above as gradually cools 
 and descends being swept into the chimney. - 
 
 Stoves afford the least ventilation of all our 
 means of heating. They take little more air 
 than just sufficient to consume the fuel, and 
 that is withdrawn from the purer portion near 
 the floor. Yet they may be made subservient 
 to ventilation in various ways : first, by allow- 
 ing air to pass through tubes in the body of 
 the stove ; second, by admitting it between 
 the stove and external casing ; and third, 
 by simply allowing it to strike against the ex 
 ternal surface of the stove. In either case the 
 entering air will be partially warmed, thui 
 avoiding the unpleasant cold draughts to"o often 
 attendant on the introduction of fresh air: 
 
 Furnaces, hot-water apparatus, etc., in which 
 air itself is made the vehicle for conveying 
 heat into the room, furnish the most effective 
 means of ventilation. The hot air, by diffusion 
 through the apartment, displaces the air already 
 present, which must find escape somewhere. 
 Rooms warmed in this manner require a chim- 
 ney or other opening by which air may escape; 
 but under the impression that apartments heated 
 by air-currents require no other channel, houses 
 are frequently constructed with no flues at all. 
 
 There are several different modes of com- 
 bining warming and ventilation, both by con- 
 vection and radiation, very much resembling 
 the open fire-place in its effect upon the air, 
 and yet securing great economy of fuel. Coils 
 of steam or hot-water pipes are placed under 
 the windows, and these warm the walls and 
 furniture of the rooms, partly by radiation and 
 partly by the air warmed on the heated surfaces 
 of the cpils. At the same time, by* regulating 
 registers, or by simply opening the lower part 
 of the window, the pure air is admitted directly 
 upon the coils, so that it is partially warmed be- 
 fore it reaches the person, and thus cold 
 draughts are prevented. The Vitiated air if 
 
VENTILATION 
 
 561 
 
 drawn off through registers both at the top and 
 bottom of the room, opening into a heated ex- 
 hausting flue, through which the constantly 
 ascending current of warm air carries it off. 
 Moisture should be carefully and abundantly 
 supplied by a broad vessel placed on or close 
 to the heated coils, providing a large surface 
 for evaporation. 
 
 When rooms are warmed chiefly by radiated 
 heat, the air can be borne much cooler than in 
 those warmed by hot-air furnaces, just as a 
 person in tho radiating sun can bear much 
 cooler air than in the shade. Where direct 
 radiation ia not used, any plan of ventilation, in 
 order to be effective, should include an opening 
 near the top of the room into an independ- 
 ent heated flue of the chimney, and if provision 
 is made for the entrance of plenty of fresh air 
 this alone will generally suffice to keep the at- 
 mosphere of the room pure and sweet. The 
 upward draught in a good chimney is very 
 strong; and in houses without independent 
 flues, if an opening into the chimney be made 
 by knocking out two or three bricks near the 
 ceiling, the foul gases in the room will rush in, 
 and, mingling with -the ascending current, will- 
 escape. The only abjection to these openings 
 is that when from any cause the current of the 
 chimney is interrupted, smoke is driven into 
 the room. Some authorities (principally in 
 England) claim that this is met by inserting in 
 them Amott's Valve, and call it the simplest, 
 cheapest, and most effective mechanical con- 
 trivance that the art of ventilation has yet 
 secured. * It is self-acting, and is so adjusted 
 that a current of air passing into the chimney 
 opens it, while -the slightest current in the con- 
 trary direction shuts it, and thus prevents the 
 backward flow of smoke into the room. Owing 
 to the Unsteadiness of the currents, the valve 
 is constantly vibrating or trembling, and would 
 be noisy but that it is made to strike against 
 soft leather. Many of the stove or furnace- 
 heated rooms whose foul air is a constant 
 menace to the health of those who brea*the it, 
 may by its aid alone be thoroughly drained of 
 their gaseous pollutions. If the orifice in the 
 chimney be deemed unsightly, it may be 
 screened from view by placing a picture before 
 it. It must be said, however, that other emi- 
 nent authorities object to the Arnott valve, 
 and claim that but little benefit is gained in 
 comparison with the dirt and smoke that is al- 
 lowed to come in in spite of the valve, and that 
 the draught of the flue is seriously interfered 
 with in many cases. The present editors would 
 hesitate to introduce it in this climate, after try- 
 ing it on several houses. It was thought best, 
 however, to state both aides. 
 
 One of the best and simplest methods of 
 ventilation with which we are acquainted is 
 described in Dr. Hinton's "Physiology for Prac- 
 tical Use." It is equally applicable m summer 
 • and winter, because all downward draught is 
 
 * Amott's Valve cannot always be obtained at local stores, 
 
 ,. , but it is manufactured by S. B. James, No. 77 White St., N. Y. 
 
 Price 9x50 to £5.00, according to size. It is Yery easily inserted. 
 
 36 
 
 avoided ; and as it can be applied for a few 
 cents, and is not unsightly in appearance, it is 
 equally suitable for the cottage and the man- 
 sion. A piece of wood an inch or more in 
 thickness* three inches wide, and exactly as 
 long as the breadth of the window through 
 which ventilation is to be established, is to be 
 prepared. Raise the sash and place the slip 
 of wood upon the sill of the window; then 
 draw the sash closely down upon the slip of 
 wood. If the slip has been well fitted — and 
 the fitting may be made more complete by 
 adapting it to the grooves in the sash and its 
 frame, if there are any— no draught will be ex- 
 perienced in consequence of the displacement 
 of the sash at this part. The effect ofsueh 
 an arrangement, however, is to cause a separa- 
 tion between the bars of the upper and lower 
 sashes. By this means, perpendicular currents 
 of air will be projected into the room between 
 
 Cheap Ventilator. 
 
 the glass in the upper and lower sashes' and 
 their respective bars, in an upward direction , 
 and other currents will pass outward in the re- 
 verse direction, in a manner by which all in- 
 in convenience from draught will be avoided. 
 If two windows at opposite sides of a room be 
 fitted in this manner, a very satisfactory venti- 
 lation will be provided ; owing to a difference in 
 its equilibrium, the air will rush in on one side 
 and rush' out on the other side of the apart- 
 ment. By painting the slips of wood the same 
 color as the, windows themselves, they will at- 
 tract little notice. It is well too, to have their 
 edges well covered with " listing" or felt, so as 
 to secure tight joints. 
 
 It is yery desirable to have in the ceiling of 
 the main hall, at the top of the house, a pipe of 
 from & to 1 2 inches in diameter, closable with 
 a register in very cold weather, aiid extending 
 far above the roof. It should, of course, be 
 covered, with a cap to shut out the rain. The 
 top of the hall is the reservior for half the bad 
 air in the house, which rises through the open- 
 ing of the stairway from all the floors. 
 
 Anoflier arrangement essential to a perfect 
 house, and not very expensive if built at tHe 
 
562 
 
 VERBENA 
 
 proper time, is a ventilating shaft, of which a 
 horizontal section would be 2 square feet, or 
 even more, to be heated either by running up 
 beside the flue of some fire in constant use, or 
 by registers or steam pipes at intervals, and es- 
 pecially near the bottom. Into this all water 
 closets and other reservoirs of bad air should 
 open by orifices of not less than 75 square 
 inches. It may be large enough to use "for 
 light, in which case the covering should be of 
 
 Ventilating Shaft, Sectional View. 
 
 glass. In the sectional diagram S S represent 
 the supports of the cover, one at each corner. 
 They should be high enough to allow the air to 
 escape without obstruction from the edges of 
 the cover. R R represents the, line of the 
 roof. The opening of the shaft should project 
 far enough above the roof (say 18 inches) to 
 prevent snow getting down. The curvetl form 
 of the under side of the cap acts as a deflector, 
 so that no matter in which direction the wind 
 blows, it is deflected outwards and draws the air 
 out of the shaft. If the flue has a horizontal 
 area of over three or four square feet, or is not 
 very thoroughly warmed, it will be desirable, in 
 cold weather, to close it on the windward side. 
 For this purpose wings (W W ) should be 
 hinged on the edges of the shaft and raised, as 
 at W, or lowered as at W, by qords passing over 
 the pulleys (P P) and hanging down to some 
 opening in the shaft where they can be con- 
 trolled. The cords can be distinguished below 
 by knots. This arrangement has satisfactorily 
 supplied light and ventilation tb a bathroom 
 and water-closet which, before its introduc- 
 tion, rendered a house almost uninhabitable. 
 
 The shaft just described and all such shafts, 
 should be free from all combustible material 
 and connections, as, being draft holes, they 
 would be especially dangerous if fire ,jn them 
 were possible. 
 
 A gutter with a rain-spout at G is desirable 
 
 on very large ventilators, widely opened, to pre- 
 vent rain being blown down. 
 
 It must not be forgotten that ventilation is 
 even of greater importance at night than during 
 the day. More time is passed in the same at- 
 mosphere during sleep than in our waking 
 hours, and the system is more susceptible to 
 noxious influences when we are sleeping. On 
 these accounts the ventilation of bedrooms 
 should be carefully attended to. Unfortunately 
 an absurd belief prevails that night air is dan- 
 gerous,- but it is Certain that no air admitted 
 From without is likely to prove half so peril- 
 ous as that which is breathed and re-breathed 
 by the occupant of a small and tightly-closed bed- 
 room. (Se'e Curtains.) 
 
 VERBENA. — Among all the "bedding-out" 
 plants which contribute so much to the cay and 
 brilliant appearance of a flower garden, the. Ver- 
 bena is entitled to the first rank ; and as any one 
 can raise them, no garden can be considered 
 complete which does not contain some of the 
 hundreds of varieties offered by florists. A few 
 of the varieties are sweet-scented, but most of 
 them depend for their attractiveness upon their 
 showy, gorgeous coloring and their wonderful 
 profusion of blossoms. Some splendid new 
 varieties have been introduced within the past 
 few years, whose wondrous stripes and eyes 
 are not approached by any of the older sorts ; 
 these are selected from many thousand seedlings 
 and are both rich and rare. But any one can 
 raise new varieties from seed, and good cul- 
 ture will produce fine: blooms. Seedlings 
 will seed much more plentifully than flowers 
 from cuttings, and the older the cutting the 
 less seed it will give. 
 
 The seed should first be soaked for twenty- 
 four hours in warm water, and then planted in 
 a light Sandy loam with a good bottom heat. 
 Thus treated they will germinate, and when 
 the fourth leaf is formed should be potted -into 
 thumb pots in-sandy loam. The bed in which 
 they'aje planted for final growth and .blooming 
 should be exposed fully, to the Sun', and be 
 covered two or three inches deep with common 
 sand. As the plant sends out its first shoots, 
 they should be pegged down with hair pins, and 
 thus coaxed to grow. Verbenas should be 
 watered often and copiously. The soap-suds 
 from washing-day are very beneficial to them, 
 and a spoonful of guano dug around each plant, 
 not touching the stems, will increase their vigor 
 and beauty. The green lice, or aphis, is their 
 scourge in pot-culture, but these can be destroyed 
 by smoking them with tobacco. Put the plants 
 together, and throw some tobacco on hot coals 
 in a pot-saucer, cover the whole with a wash-tub, 
 and let them smoke for ten or fifteen minutes; 
 the lice can then be swept up and burned. 
 Place the coals as far as possible from the 
 plants under the tubs, so that the heat will not 
 injure them. If plants are well showered, no 
 lice will appear — they cannot endure moisture. 
 
 If cuttings are desired for winter bloom, 
 ; they should be taken off in August, so as to 
 I become well rooted. It is not worth while to 
 
VERMICELLI 
 
 VINEGAR 
 
 563 
 
 take up old plants for winter blooming, as they 
 never do well. 
 
 The varieties of verbenas are so very numer- 
 ous that it would be useless to attempt to in, 
 dicate which are most desirable. Great num- 
 bers of new ones are produced every year, and 
 the best way is to send to one of the leading 
 florists for a catalogue, and select from it such 
 as strike the fancy. - The equalities of a first-class 
 
 ■ verbena, as laid down by florists, are : round- 
 ness of flower, without indenture, notch, or ser- 
 rature ; petals thick, flat, bright, and smooth ; 
 the plant should be compact, with short strong 
 joints, either distinctly of a shrubby habit, or 
 a close ground creeper or climber ; the foliage 
 should be short, .broad, bright, and enough to 
 hide the stalk ; in the eyed and striped varieties 
 the colors should be well defined and lasting, 
 never running into each, other or changing in 
 the sun 
 
 VERMICELLI. — A preparation of wheat 
 flour very similar to Macaroni, being made in 
 the same way,, only to the paste are added 
 cheese, yolk of eggs, sugar, and saffron. It is 
 
 ■ of Italian origin, and the name means little 
 worms, from its form. Vermicelli should be of 
 a slightly yellowish color; those which are white 
 are of inferior quality. It should also be fresh, 
 as it becomes musty when long kept. The 
 Italian is ..best . (See Puddings and Soups). 
 
 VERMIN. — For directions how to destroy 
 the various kinds of vermin that infest the 
 house, See Ants, ; Bugs, Cockroaches, 
 Flies, Mice, Rats, and Roaches. 
 
 VERONICA. — This is a well-knoWn hardy 
 herbaceous plant, which is found in most gar- 
 dens. Cultivate as directed for Phlox. Ver- 
 onica Verginica is the common tall-growina; 
 species, producing white flowers in August. V. 
 speciosa and spicata are of dwarf habit ; they 
 produce fine blue flowers in June. 
 
 VERTIGO. — Vertigo, or Giddiness, is that 
 peculiar sensation wherein we seem to be 
 standing still and all adjacent objects running 
 round us. This commonly causes loss of bal- 
 ance, and the individual may fall down ; in a 
 good miny cases, however, he is able to recov- 
 er himself without falling, especially if he can 
 lay hold of something to steady himself by for 
 atnoment. In. most cases giddiness depends 
 on an insufficient or improper supply of blood 
 to the brain. Thus in giddiness after severe ill- 
 ness, in attempting to stand upright we see the 
 result of ah insufficient supply; in other in- 
 stances the blood supply is impure from con- 
 taining too much alcohol or the products of 
 imperfect digestion of food. In old people, 
 when the vessels become hardened and un- 
 yielding, giddiness is often a permanent symp- 
 tom. From these facts it is evident that ver- 
 tigo is rather a symptom than a malady, and a 
 symptom, too, of varying significance ; for some- 
 times apparently overfullness of the blood- 
 vessels gives rise to a kind of giddiness. If, 
 for instance, the face is flushed and the head 
 hot, it may be desirable to give some purgative 
 medicine, whereas if the' vertigo comes during 
 
 convalescence, it is best remedied by a glass 
 of wine. The subsequent treatment depends 
 upon the same principle. Where there is 
 weakness, good food and exercise are the best 
 remedies ; when overfullness seems to be the 
 cause, saline purgatives and some diuretic may 
 be given. 
 
 VINEGAR. — This well-known condiment is 
 a weak acetic acid; of different degrees of 
 strength, and either brown or colorless, accord- 
 ing to the source from which it is produced. 
 The simplest way of obtaining it is to set up a 
 second or acetous fermentation in wine or cider, 
 by leaving the vessel unstopped in a warm 
 place, oxygen is absorbed, carbonic acid evolved 
 and the alcohol of the wine passes into acetic 
 acid; The best vinegar is wine vinegar,but it 
 is expensive. Cider vinegar is excellent, and 
 for ordinary use superior to any other. Beer 
 makes good vinegar, but it is inferior to that 
 made with cider. Pyroligneous vinegar, made 
 by the distillation of wood, is apt to be impure, 
 and, if used, should be used only in pickles 
 for preserving meats, etc. For this purpose it 
 is said to be superior to any other. Vinegar' 
 of excellent quality and cf a moderate price 
 may now be obtained at the stores' in every 
 part of the country, so that it is no longer nec- 
 essary to make it at home ; but the following 
 receipt will produce it at small cost and with 
 little trouble : To one gallon of water add one 
 pound and a quarter of raw sugar and a quar- 
 ter of a pint of yeast. At a temperature of 8o° 
 it will be sufficiently acid in three or four days 
 to be drawn off, when an ounce of cut raisins 
 and an equal weight of cream tartar should be 
 added ; in a few weeks the sweet taste will have 
 disappeared entirely, and the vinegar may be 
 bottled. 
 
 Flavored Vinegars are growing in favor 
 as condiments ; those for which receipts are giv- 
 en below are easily made and very choice. 
 
 Cayenne Vinegar. : — Put from a quarter to 
 half an ounce of the best cayenne pepper into 
 a bottle, and pour on it a pint of strong vinegar, 
 cork it closely and shake it well every two or 
 three days. It may remain any length of time 
 before it is poured off, but will be ready for use 
 in two weeks. 
 
 Celery Vinegar. — Throw into a pint of boil- 
 ing vinegar a few grains of cayenne, or half an 
 ounce of peppercorns, a large saltspoonful of 
 salt, and a pint of the white part of the roots and 
 stems of some fine fresh celery, sliced thin ; let 
 it boil for two or three minutes, turn it into a 
 stone jar, and secure it well from the air as 
 soon as it is cold. It may be strained off and 
 bottled in three or four weeks, but may remain 
 as many months in the jar without injury. 
 
 Chill or Capsicum Viaegar. — Put an ounce 
 of chilies or capsicums into a pint of vinegar, 
 cover closely, and let them stand a fortnight ; 
 after straining, it will then be ready for use. 
 If a strong flavor is liked, let them infuse for a 
 fortnight longer. 
 
 Cucumber Vinegar. — First wipe, and then, 
 without parings slice into a stone jar some young 
 
564 
 
 VOLS-AU-VENT 
 
 cucumbers,pour on them as much boiling vinegar 
 as will cover them well, with a teaspoonful of salt 
 and two-thirds as much peppercorns to a pint and 
 a half of vinegar. It may remain on them for a 
 month, or even for two, if well protected from 
 the air ; it should then be strained, allowed to 
 settle, and poured quite clear into small dry 
 bottles, which should be tightly corked. "A 
 mild onion may be mixed with the cucumbers 
 when its flavor is liked. 
 
 Horseradish Vinegar. — On four ounces of 
 . young and freshly scraped horseradish pour a 
 quart of boiling vinegar, and cover it down 
 closely. It will be ready for use in three or 
 four days, but may remain for weeks or months 
 before the vinegar is poured off. An ounce of 
 minced shallot may be substituted for one of 
 the horse radish, if the flavor is liked. 
 
 Mint Vinegar. — Slightly chop or bruise the 
 young leaves of freshly gathered mint, and put 
 them into bottles, filling them nearly to the 
 neck; pour in vinegar enough to cover the 
 mint ; in fifty days strain it off and bottle for use. 
 
 Onion Vinegar. — Make as directed for 
 shallot vinegar. 
 
 Raspberry Vinegar. (See Raspberry.) 
 
 Strawberry Vinegar. — Take the stalks from 
 the fruit, which should be quite ripe and freshly 
 gathered in dry weather ; weigh it and put it 
 into large glass jars or wide-necked bottles, and 
 to each pound pour about a pint and a half 
 of white wine vinegar ; tie a thick paper over 
 them, and let the strawberries remain from 
 three to four days ; then pour off the vinegar 
 and empty them into a jelly-bag, or suspend 
 them in a cloth, that all the liqui4 may drop 
 from them without pressure ; replace them with 
 an equal weight of fresh fruit, pour the vinegar 
 upon it, and three days afterwards repeat the 
 same process, diminishing a little the propor- 
 tion of strawberries, of which the flavor ought 
 ultimately to overpower that of the vinegar. In 
 from two to four days drain off the liquid very 
 closely, and after having strained it through a 
 linen or flannel bag, weigh it and mix with it 
 an equal quantity of highly-refined sugar rough- 
 ly powdered ; when this is nearly dissolved, stir 
 the syrup over a clear fire until it has boiled for 
 five minutes, and skim it thoroughly j pour it 
 into a clean stone pitcher, or into large china 
 jugs, throw a thick folded cloth over and let it 
 remain until next day. Put it into pint or half- 
 pint bottles^ and cork them lightly with new 
 velvet corks ; for if these be pressed in tightly 
 at first the bottles will sometimes burst; in 
 four or five days they may be closely corked 
 and stored in a dry and cool place. Damp de- 
 stroys the color and injures the flavor of these 
 fine fruit-vinegars, of which a spoonful or two 
 in a glass of water affords so agreeable a sum- 
 mer beverage, and one which in many cases of 
 illness is so acceptable to invalids. They also 
 make excellent sauces for common custard, 
 .batter, and various other light sweet puddings. 
 Raspberries and strawberries mixed will make 
 .a vinegar of very pleasant flavor. Black cur- 
 rants also make an agreeable one. 
 
 Shallot Vinegar.— On from four to six 
 ounces of shallots, peeled and bruised, pour a 
 quart of go"od vinegar ; stop the jar or bottle 
 close, and in a; fortnight or three weeks the 
 'vinegar may be strained off for use. A few 
 drops will give a sufficient flavor to a sauce 
 or to a tureen of gravy. Garlic vinegar may 
 be made in the same way, using only half as 
 much garlic as of shallot. 
 
 Tarragon Vinegar. — Gather the tarragon 
 just before it blossoms; strip if from the larger 
 stalks, and put it into small stone jars or wide- 
 necked bottles, and in doing this twist some of 
 the branches so as to bruise the leaves and 
 wring them asunder ; then pour in enough very 
 pale vinegar to cover the tarragon ; let it infuse 
 two months or more, then pour it off, strain it, 
 put it into small dry bottles, and cork them 
 well. This is an excellent sauce. 
 
 VIOLET POWDER.— A lady's toilet is not 
 considered complete withoutthis or some other 
 absorbent powder. It not only dries the skin, 
 but also tends to give a smooth surface and 
 conceals pimples. The following is its compo- 
 sition, and any lady can, if she please, make it 
 for herself : Wheat starch, six parts by weight, 
 orris root powder, twc. Having reduced the 
 starch to an impalpable powder, mix thoroughly 
 with the orris root, and then perfume with otto 
 of lemon, otto of bergamot, and otto of cloves, 
 using twice as much of the lemon as of either of 
 the other ottos. 
 
 VIRGINIA CREEPER.— This rapid growr 
 ing vine, is very useful in covering walls and 
 fences or any unsightly spots in the garden. It is 
 beautiful in the autumn time when in full folir 
 age and flower, arid as it is hardy, except very 
 far north, and requires very little attention, it 
 should find a place in every garden. The cul- 
 tivation is the same as that of the honey- 
 suckle, consisting of putting the seed into the 
 ground in the spring and watering rather freely 
 during the hoi dry days of summer. 
 
 VOMITING. — The causes of vomiting are 
 very various — irritation of the stomach itself, 
 whatever be its origin, will give rise to ejection 
 of its contents ; but vomiting oecurs in many 
 other maladies. When gall stones or small 
 urinary calculi are passing there is usually sick- 
 ness and vomiting : in Briglit's Disease there is 
 vomiting also, and in brain affections among 
 children vomiting is an invariable symptom. 
 
 To arrest vomiting, ice, swallowed in lumps 
 a little larger than peas, is an excellent remedy. 
 Bismuth is good, especially with small doses 
 of opium. So, too, are all effervescing drinks, 
 In all cases, the quantity of the remedy used 
 should be small ; bulky preparations will most 
 probably be rejected. 
 
 VOLS-AT7- VENT.— These are raised pies, 
 made with very light and rich puff paste instead 
 of that used for the raised pies, or it may be 
 considered as an enlarged and highly ornament- 
 ed patty. There is considerable art in making 
 andbaking these cases, as they are put into 
 the oven without their contents, and then filled 
 with them afterwards. The paste is made to 
 
WAFFLES 
 
 565 
 
 line a fluted dish or tin, and baked till it is of 
 a fine light brown; but few cooks can under- 
 stand how to make it without actual demon- 
 stration. 
 
 Roll out some of the lightestpuff -paste to ahalf- 
 inch of thickness, and with the larger of the tins 
 
 Small Vols-au-Vent. 
 
 cut the number, of. patties required; then dip 
 the edge of the small shape into hot water, and 
 press it about half through them.' Bake them 
 in a moderately quick oven from ten to twelve 
 minutes, and when they arg done, with the point 
 of a sharp kjiife, take out the small rounds of 
 crust from the tops, and scoop all the crumb 
 from the inside of the patties, which may then 
 be filled with shrimps, oysters, lobster, chicken, 
 pheasant, or any other of the ordinary varie- 
 ties of pattyj meat, prepared with white sauce. 
 Fried crumbs may be laid over them instead of 
 the cover, or these last can be replaced. 
 
 For sweet dishes, glaze .the-pistfy and fill it 
 with rich whipped cream, .preserve, or boiled cus- 
 tard ; if with the last of these, put it back into 
 a very gentle oven until the custards are set. 
 
 A la Cream VoI-au-Vent. — After having 
 raised the cover and emptied the vol-au-vent, 
 lay it on a sheet of paper and let it become, 
 cold. Fill it just before it ,is> sent to table 
 with fruit, either boiled down to a rich marma- 
 lade or stewed as for the next receipt, and heap 
 well flavored, but not too iughly sweetened, 
 whipped cream over it. The edge of the crust 
 may be glazed by sifting sugar over it, when it 
 is drawn from the oven, and holding a salaman- 
 der or red-hot shovel above it ; or it may be left 
 unglazed and ornamented with bright-colored 
 fruit jelly. 
 
 Fruit Vol-au-Vent. — After the crust has: 
 been made and baked as above, fill it at the 
 moment of serving with peaches, apricots, 
 mogul, or any other richly-flavored plums which, 
 have been stewed tender in syrup ; lift them 
 from this, and keep them hot while it is boiled 
 rapidly almost to jelly ; then arrange the fruit 
 in the vol-au-vent and pour the syrup over it. 
 
 Moulds for" large VJjJf-au-Vent. 
 
 Skin and divide the apricots and quarter the 
 peaches, unless they should be very small 
 (;&«. treatment under Entrees.) 
 
 w. 
 
 ■WAFERS. — Take a pound of flour, two 
 tablespoonfuls of butter, and a little salt, and 
 mix them with milk into a stiff dough ; work 
 well, roll out thin, and cut into round cakes, 
 and then roll these as thin as they can be 
 handled; lay them very carefully into a floured 
 baking-pan, and bake in a quick oven. 
 
 Rice Wafers. — Melt a quarter of a pound 
 of butter and mix it with a pound of rice-flour, 
 a teaspoonful of salt, .and a wineglassful of 
 wine ; beat four eggs and stir in, together with 
 just enough cold milk to make the dough roll 
 out easily ; it must be rolled out as thin as pos- 
 sible, cut with a wineglass into cakes, and 
 baked in a moderate oven on buttered flat tins. 
 
 WAFFLES.— The circular waffle-iron, that 
 fcakes four waffles at once, that turns with the 
 mere touch of a fork and that is used on the 
 stove or range, has taken the place of the cum- 
 brous utensil of former days. 
 
 ■ Scald one quart of milk ; add to it ten ounces 
 of butter, and, when lukewarm, mix in a pound 
 and a quarter of flour and one gill of home^ 
 •made yeast; allow six hours for rising. __ Just 
 before baking, beat the yolks and whites, sepa- 
 
 rately, of four eggs — the whites to a stiff froth 
 —and stir them in the batter. Grease the irons 
 well each time. 
 
 Heat the iron, grease and fill it about twor 
 thirds (leaving room for the batter to rise) ; 
 when the waffles are brown oil the lower side, 
 turn the iron; when done, butter and leave 
 them in the mouth of the oven until another 
 layer is ready, when they should be served 
 immediately. They are eaten with powdered 
 sugar and cinnamon sifted together. 
 
 Quick Waffles. — Sift together one pound 
 and fpur ounces of flour, and five even tea- 
 spoonfuls of baking powder ; add a pint of milk, 
 half a teaspoonful of salt, two ounces of sof- 
 tened butter, and four eggs; beat until light; 
 then add gradually a pint of milk, and bake as, 
 in the above receipt.. , ., 
 
 Rice Waffles.— Take a teacupful and a.half 
 of boiled rice, set it over the fire with a pint ot 
 milk, and mix it smooth ; then take it trom the 
 fire ; and add a pint of cold milk and a tea T 
 spoonful of salt ; beat four eggs and stir them 
 in. together with enough Wheat flour to make^ 
 a thin batter. 
 
566 
 
 WAIST 
 
 Rice and Corn-meal Waffles, — To a pint 
 of cold boiled rice and half a pint each of 
 flour and corn-meal add three beaten eggs, two 
 tablespoonfuls of melted butter and enough 
 milk to make a soft batter ; add also a teaspoon- 
 fiil of soda, dissolved in a little hot water, and 
 a heaping teaspoonful of salt. Beat the batter 
 very smooth. 
 
 WAIST (Dress). — That the reader may 
 clearly understand the method of cutting this 
 pattern, we shall give the drawing in separate 
 portions at first, following the. order of the 
 measurements (See Cutting and Fitting), 
 and afterwards the whole pattern. 
 
 To commence with the fronts : Upon a square 
 of strong paper of suitable size draw the ver- 
 tical line a b ( Fig. I ) ; this 1 represents the line 
 
 Fig. i. 
 
 on which the buttons are placed. Also draw 
 the horizontal line g b, intersecting the former 
 at the point by this represents the waist line. 
 
 Having drawn these preliminary lines, we 
 mark the different measurements in the follow- 
 ing order: — * 
 
 Length of the Front of the Waist (III.). — 
 Place one end of the tape measure in the angle 
 , b, and carry the tape up straight and mark the 
 length at a point we will indicate by c. 
 
 Breadth of the Chest (IV.).— Place the 
 measure against the line of the front a b at a 
 point- about twfltthirds up from the horizontal 
 line representing the waist, and carry it to the 
 left, marking the half length at the point d (and 
 it is to be understood that in speaking of the 
 chest measure we refer to the half). 
 
 Length Under the Arm (V.).— Placing the 
 measure under the waist at the point,/, directly 
 under the point d, carry it up straight to ascer- 
 tain if the breadth of chest was marked at the 
 proper height ; its true place should be a seam's 
 distance, a scant half-inch, that is, above the 
 top of this line. Then we remove the under- 
 arm measure to the left to a distance indicated 
 by the fourth of the chest-measure, and mark 
 the, point e. 
 
 First Height of Shoulder (VII.).— We 
 take the half of this measure, place one end in 
 the angle b, and carry it up obliquely to the left 
 
 * For explanation of Roman numerals, See Cutting and 
 Fitting. 
 
 in such a manner that from its extremity, ^one- 
 sixth of the neck-measure (XV.), carried in a 
 straight line to the right, will touch the line a 
 c. The point/is, however, to be marked half 
 an inch further to the left, to make the dress 
 easy in the neck. 
 
 Second Height of Shoulder (VIII.). — 
 Take half of this measure^place it on the waist 
 line at the pointy, above the under-arm meas- 
 ure, and carry it straight to the sbqulder, mark- 
 ing the point e. 
 
 Length of Shoulder (XIV.). — This measure 
 is placed obliquely between the, points /"and //, 
 that is, the first and second heights of shoul- 
 der; it serves also to verify the proper distance 
 at which should be marked the second height 
 of shoulder. Between these points the out- 
 
 Fig, a. 
 
 lines of the waist are drawn thus (Fi^,. z) :. A 
 curved line between the points fg indicates 
 the neck ; an oblique line between the points/ 
 e, the length of the shoulder ; an oblique line 
 from e to d, thence curving to c, gives the arm- 
 size ; a straight line from c to the waist, gives 
 the line under the arm. 
 
 The pattern being thus outlined, we verify 
 the arm size by applying half the measure (IX.), 
 and the neck by a third of the measure (XV.). 
 
 In cutting out the paper pattern we go exact- 
 ly by the lines drawn, leaving no margins ; but 
 in cutting the material for the dress we leave 
 on the shoulder two inches margin ; in front, 
 under the arms, and at the waist, an inch: 
 while the neck and arm-size we cut exactly by 
 the pattern. See Fig. 2. 
 
 In cutting, lay the pattern the straight way of 
 the cloth, unless specially directed otherwise. 
 The lining is to be folded double, the selvages 
 coming in front, and the two fronts thus cut 
 out at once. After laying the pattern upon the 
 lining, trace the outline with chalk or a pencil 
 accurately, then, in cutting, make the allowances 
 enumerated above. After a little practice, a 
 person will dispense with the paper pattern and 
 draw from the measurements directly upon the 
 lining. After cutting out the two fronts, they 
 should be creased in the lines of the pattern 
 that the half lying beneath may have the out- 
 lines marked, and they should be at once drawn 
 with pencil or indicated with a basting thread. 
 
WAIST 
 
 567 
 
 The waist here described is round, but a 
 pointed waist requires only that the material 
 necessary to form the point be folded under, and 
 afterwards cut to whatever length is desired. 
 
 In Fig. 2 are represented two little plaits, 
 a and b, at the top of the waist, which are 
 "made in the lining, but not in the outside of 
 the waist, for the purpose of giving it a neater 
 and more clinging fit at a point where, without 
 this precaution, awkward creases are apt to be . 
 found. The horizontal fold a will take up per- 
 haps a third of an inch. This must be made 
 first. The vertical plait is smaller (as repre- 
 sented' in Fig. 2, these plaits appear much 
 larger in proportion than they really are). The 
 stouter the person the larger these plaits require 
 to be, as will be readily seen by experiment, 
 but no one can dispense with them entirely. 
 
 The lining being now entirely ready, we ap- 
 ply the outside by a basting thread, following 
 the outlines of the pattern, and then cut to 
 match the size of the lining. 
 
 The Darts.— (Fig 3.) * To make the darts 
 where' they should be, we take a third of the 
 chest-measure, apply one end to the angle 
 where the front and waist line meet (exclusive 
 
 Fig. 3- 
 
 of margins), and mark the point (the dot to 
 the left of a) as the base of the first dart. The 
 height of the dart falls two inches below the 
 arm-size. Now take up the plait, as shown in 
 the figure, straight down from the point b on 
 the side towards the back, and obliquely to a, 
 on the front. Measure again a third of the 
 chest-measure from this dart to the outer side 
 of the second, and take up the second dart. 
 These darts should be nearly of the same 
 length ; the one nearer the arm may be a little 
 longer; if the figure to be fitted is very short, 
 they must both be somewhat shorter than we 
 have here represented them. "" (See Fig. 7.) 
 
 After the darts are taken up, we verify the 
 size of the waist by comparing with the waist 
 
 * The straight lines in this figure are all that we are concerned 
 with at present. The dotted lines represent the outlines ol a 
 basque, which is explained elsewhere. 
 
 measure (VI.), of which it should be one fourth; 
 that is to say, the two fronts and the two 
 halves of the back evenly divide the waist 
 measure, giving a fourth to each. If, on meas- 
 urement, the fronts prove too narrow around 
 the waist, we diminish the size of the darts, 
 still observing the same proportions. 
 
 In round waists, the darts are made straight, 
 as we have shown, but in pointed waists they 
 are carried down into the point. 
 
 We now come to the preparation of the back, 
 concerning which a preliminary caution should 
 be given. Whether we draw the pattern upon 
 the lining folded double, or cut by a paper pat- 
 tern laid upon it, care must be taken to have 
 the fold, and not the selvages, come in the mid- 
 dle, so that we shall cut the back out in one 
 piectj, and not in two. , 
 
 In' Jpsigning the pattern of the back, the 
 first step is to draw a vertical line representing 
 the middle; and a horizontal line representing 
 the ^waist, as was done in designing the fronts. 
 
 Length of the Back (XII.).— This measure 
 is to be marked from a point, c, an inch above 
 
 Fig. 4- 
 
 the waist line, and we will represent its upper 
 extremity by the point d. 
 
 Breadth of Back (XIII.). — Place one end of 
 the measure about the middle of the back, c d, 
 and mark the point e. (This measure should 
 be, of course, half the entire breadth.) 
 
 Size of Waist (VI.). — Take one fourth the 
 waist-measure, apply one end at the point c, 
 and carry it obliquely to the horizontal line, 
 making its extremity/; 
 
 Length under the Arm (V.). — Place one end 
 of the measure at the point f, and carry it 
 straight up to ascertain if the measure of the 
 breadth of the back has been placed at the 
 proper height. It should be a half inch above 
 the point /. Then, keeping the lower end of 
 the measure in its place,/, move the other end 
 to the left obliquely- as far as the point g, which 
 should be distant from / a space equal to one- 
 fourth the breadth of the half back. 
 
 First Height of Shoulder (VII.).— Take 
 half the measure, place one end at the point c„ 
 and carry it up a little obliquely to a point, A, 
 
568 
 
 WAISt 
 
 ; which is fixed by taking one-sixth of the neck 
 measure, placing it against the vertical line a 6, 
 a little above the point d, and directing it 
 towards the left. The point h, however, will be 
 removed a scant half-inch farther to the left, 
 as was done in the corresponding measure of 
 : the front. 
 
 Second Height of Shoulder (VIII.). — Take 
 half the measure, place one end at a point, k, 
 on the horizontal line, carry it straight up to i, 
 verifying the position of this point, and conse- 
 quently of k, by applying the measure for the 
 ' length of shoulder (XIV.) between h and *". 
 
 These measures being indicated, we draw 
 the outlines from point to point, and we have 
 thus the patternas represented, Fig. 5. 
 
 A pattern may be reduced in size by taking 
 each of these measures shorter, the Relative 
 lengths being unchanged, and the line 41 of the 
 middle remaining in the proper place. 
 
 In cutting out the lining for the back, we 
 leave an inch margin at the waist and under the 
 arms ; the shoulder, as well as the neck and arm 
 size, are to be cut on the pattern exactly. The 
 
 ANolst 
 Fig. 5. 
 
 line of the middle of the back is to be laid on 
 the fold of the material. It is necessary also 
 to take ut> a little plait on the edge of the arm 
 
 size, as shown in Fig. J, to avoid the extra 
 fullness which otherwise will be observable. 
 We then baste the lining upon the material and 
 cut the pattern out to match. 
 , Forms. — The outside and lining being basted 
 
 together, we draw aline, a b (Fig. 6), from 
 the middle of the arm size to the waist, curved, 
 as shown in the figure ; to match the sides 
 exactly, after drawing this line for one side, 
 we double the waist together down the back, 
 and baste with small stitches one-half the 
 back down upon the other, following the lint 
 of the form already drawn. Then cutting 
 the thread between the sides, the stitches will 
 remain on the other half, enough to guide in 
 drawing the second form. We then fold over 
 a little seam, as small as possible, on these 
 lines, and stitch it. If desired, the forms can 
 be cut out separately from the outside merely, 
 and stitched down, and iin making a pointed 
 waist this method must be employed. 
 
 The fronts and back being thus prepared, 
 they are put together in the following way; 
 under the arms the seams are made as the pat- 
 tern indicates; on the shoulders, the seam 
 
 Fig. 7. 
 
 should fall further back, (See Fig 7.) To 
 this end, we carry the front over as far as the 
 wide margin that was left will allow, and of 
 course reduce correspondingly the back. 
 This gives breadth and elegance to the waist. 
 
 The shoulders and. under-arm seams being 
 basted together, the waist may be tried on and 
 any needful alterations made. But where the 
 cutter has even a little experience, it becomes 
 almost needless to try on, as, the measures be- 
 ing accurately taken, and the seams made on 
 the exact lines of the pattern, it is almost im- 
 possible to fail. 
 
 We have now to mark the places for the but- 
 tons and button-holes. We fold back on the 
 inside the extra inch left on the right front and 
 cut the button-holes through the doubled outside 
 and lining, sometimes cutting away one thick- 
 ness of the lining if the material is heavy. The 
 buttons are to be put on the left front, just at 
 the middle line of the waist, anil the inch mar- 
 gin will cross under the button-holes, so that 
 the white clothing underneath may not be seen 
 through them. 
 
 Where hooks and eyes are used instead of 
 buttons, the inch margin on the left side is to 
 be folded back, then the eyes sewed on at reg- 
 ular, intervals and a strip of the same materia) 
 as the waist stitched on behind them. The 
 
WAIST 
 
 569 
 
 hooks are put on to a strip of strong linen, 
 which is secured along the inside of the right 
 edge, the extra inch having been folded back 
 and the holes so far set in that when the dress 
 is fastened they will be concealed from sight. 
 
 The waist, being firmly sewed together,sh6uld 
 be -faced, or have a piping cord sewed around 
 the neck, arms, and waist, and, if desired, places 
 are -stitched under the arms, in the darts, and in 
 front for whalebones, which should be secured 
 at top and bottom. 
 
 Waists with revers (Fig. 8) are cut by leav- 
 ing a sufficient quantity of material, a, to fold 
 back when (the waist h fastened. This is more 
 
 Fig. 8. 
 
 or less, according to the size desired for the 
 revers. They _may fold back a. little distance 
 or all the way From the bottom of the waist, 
 which then requires a vest or chemisette under- 
 neath; also they may be continued around the 
 neck, as indicated by the dotted line in the fig- 
 ure, like a man's coat collar. The revers should 
 be lined, and usually with silk, either black or 
 some color suitable to the color of the dress. 
 The revers may be cut on one side only and be 
 folded across and button down on the other 
 side, usually narrowing to the waist. In this 
 case a corresponding row of buttons is usually 
 added on the other, side. 
 ' Low-necked waists may be cut from the di- 
 rections given in this section by making the 
 following variations : the length of the middle 
 of the waist is decreased, and instead of being 
 taken from the base of the neck, is measured 
 from whatever point is desired as the height of 
 the waist in front ; there is no need of taking 
 the first height of the shoulder, nor the meas- 
 ure of the neck, nor the length of the shoulder ; 
 and there must be more or less curve, from the 
 shoulder to the middle of the front. In all 
 other respects the pattern is the same. 
 
 The sleeve of a plairi waist is usually the 
 plain coat sleeve, Fig. 9. To draw this 
 •pattern, we begin with a horizontal line, a b, near 
 the top of the paper. On this line we indicate 
 half the measure of arm-size, c d. Then place 
 the measure of the length of the arm between 
 the points d and e, the latter being somewhat 
 •to the right and requiring the line to be slightly 
 curved in its lower third. Draw this line, and 
 
 for the outside draw a line commencing two 
 inches above the horizontal line a b at the point 
 f, which shall be straight as far- as the point g, 
 which indicates the middle of the inner line, dej 
 then curving to correspond with the inner line, 
 and being prolonged about an inch beyond it 
 tO f the point h. An oblique line from h to e 
 indicates the bottom of the sleeve measured by 
 the size of the wrist (XL). For the top there 
 
 are two outlines, as shown in the figure, the 
 upper side of the sleeve being longer than the 
 under. Frequently the under side of the 
 sleeve is also cut narrower from the top of the 
 sleeve as far down as the elbow, as shctwn by 
 the line * in the figure. The sleeves, being 
 stitched up and finished by a hem or a facing 
 at the wrist, are stitched into the dress, bring- 
 ing the inner seam of the sleeve at that point 
 of the arm-size where the measure of the 
 breadth of the chest was placed when the 
 waist was cut. 
 
 For the gathered or bishop's sleeve, see the 
 Blouse Waist below. 
 
 Waist (Basque and Basquine). — In pre- 
 paring the pattern of a basque waist, we. fold 
 under a length sufficient for the basque and 
 then design a plain waist according to the 
 directions given above. This being done, we 
 lay the paper open and design the basque 
 as follows (See Fig. 5, above ). We prolong 
 the line under the arm obliquely to the left, 
 allowing an inch of width for every three 
 inches of length. Also prolong the. line of the 
 front to the length desired for the barque. The 
 lining and outside being basted together, the 
 dart will be taken up as for the plain waist, but 
 they will be carried below the waist fine, nar- 
 rowing to a point, the first dart being prolonged 
 2 K or 3 ' n - oelow the waist, and the second an 
 inch less. Also the buttons should go a little 
 below the waist. 
 
 The back is represented by Figs-io^i i, which, 
 it must be remembered, are the guides for pre- 
 paring the paper "patterns, "and the piecing' re- 
 
570 
 
 WAIST 
 
 quired -'n Fig. 1 1 exists only in the paper. The 
 forms, however, must be cut separate, as will 
 readily be seen. 
 
 The back is designed as for a plain waist, 
 the line a b, Fig. 10, coresponding to the line/V, 
 Fig. 5, the paper having been folded under as 
 in preparing the front. The waist being out- 
 lined, we unfold the paper, and draw an oblique 
 line from a, Fig. 10, to correspond with the 
 
 Fig. 10 
 
 front in length but a little more sioped. We then 
 - draw the line for the form which is prolonged a 
 scant inch below the waist line a b, and then 
 carried on to the bottom of the basque with a 
 slope of an inch width to every three inches of 
 length. Thus we give suitable fullness to the 
 basque in the back; thus, however, in the pat- 
 tern, we cut away the middle of the back below 
 the waist, and thus require the piecing shown 
 in Fig. ii, which being made we finish out the 
 back as represented. 
 The basque waist, when 
 cut in the material, is 
 then in five pieces, two 
 fronts, two forms, and 
 the middle of the back, 
 and is put together,first 
 the forms being basted 
 to the back, and then 
 the fronts being added, 
 beginning all the seams 
 fit the arm hole, and if 
 seams do not come out 
 even, pare off as need- 
 ed at the neck and the 
 lower edge. It must, 
 however, be noticed 
 that a little plait is 
 taken up around the 
 waist on each side, be- 
 Fig. ii. ginning at the seams 
 
 which unite the forms 
 to the back, and carried to the second dart ; 
 this prevents, wrinkles about the waist. 
 
 The shape of the basque may be varied in 
 countless ways. It may be cut of unequal 
 
 lengths in its different parts ; it may be cut very 
 full in the back and laid in plaits larger or 
 smaller; the seams below the waist may be 
 left open and faced and turned over in revers. 
 
 The basquine is an outside garment made on 
 the same pattern as the basque, only prolonging 
 the part below the waist to the desired length* 
 observing the ' same proportions. There is also 
 a loosely -fitting basquine, of which we repre- 
 
 sent the front in Fig. 12, the back being still 
 made exactly after the pattern represented by 
 Figs. 10-12. This front has no darts, but fs 
 hollowed out a little in the side line a ; and both 
 front and back are made from half an ipch to 
 an inch shorter waisted than the dress-waist. 
 
 The sleeve of the basquine is often the plain 
 coat-sleeve (Fig. 9, above ) ; but a more open 
 sleeve is at times in fashion, the flowing or 
 pagoda sleeve, as it has been called. This 
 is made by a very simple variation on the 
 coat-sleeve pattern as follows : the sleeve has 
 no seam in the back, but the outer edge of the 
 pattern comes on the fold of the material, (fre- 
 quently the bias fold); at the top the flowing 
 sleeve is exactly the same as the coat-sleeve, 
 but from g down it falls straight. This of 
 course gives a wide opening to the sleeve which 
 is wider in proportion to the length to which the 
 outside is prolonged. Also the inside seam 
 may be made more oblique, thus widening at 
 both sides. 
 _ The loosely fitting basquine is a favorite out- 
 side garment for children, who are measured 
 for it precisely in the same way as grown per- 
 sons are. 
 
 "WAIST (Blouse).— These waists are gath- 
 ered or plaited in front or back, or both, and 
 for this reason require to be cut larger. They 
 are also known as French waists, and are par- 
 
WAIST 
 
 571 
 
 ticularly suitable for children and persons of 
 slender figure. 
 
 In designing the fronts we draw first the pat- 
 tern of the plain waist. We then take the 
 second height of shoulder (viii.)* and remove it, 
 on the front, to a position about 5 in. further to 
 the left than in the plain waist, and make it top 
 
 Fi 7 . 13. 
 
 and bottom, (Fig. 13.) This increases the 
 shoulder-length and makes room for gathers or 
 plaits (Fig. 14.) The back is designed after 
 
 Fig. 14. 
 the pattern of the plain waist, only removing the 
 line under the arm further to the left at and 
 above the waist, retaining it in its place where 
 it meets the arm-size. (Fig. 15.) The back, of 
 course, requires no forms. 
 
 The lining of this waist follows exactly the 
 pattern of the plain waist, the plaits or gathers 
 being made only on the outside. 
 
 A second variety of plaited waist is made by 
 laying plaits in the material, three large ones 
 or five smiller, for front and for back, and then 
 cutting it out by the pattern of the plain waist, 
 having of course, neither forms nor darts, but 
 narrowing it suitably at the waist, according to 
 the waist-measure (vi.)' taken loosely, hy slant- 
 ing inwards the seams under the arms. 
 
 * For explanation of Roman numerals, see Cutting and Fitting. 
 
 Still another waist is made with a yoke (Fig. 
 16-17.) This is designed from the pattern of a 
 
 plain waist as follows : We draw the shoulder 
 and neck and arm size, and the line of the front, 
 
 Fig. 16. 
 
 the extra width of paper or material being at 
 the left ; we then draw the horizontal lme a b 
 
 Fig. 17. 
 
 across the pattern, crossing the arm-size at 
 about the middle, we cut away what is above 
 this line for the yoke ; the outline of the rest 
 of the arm-size and the under-arm seam re- 
 moved as far as desired to the left completes; the 
 lower part of the waist. We should allow twice 
 or thrice the width suitable for a plain waist in 
 making these gathered waists. 
 
572 
 
 WAIST 
 
 WARMING 
 
 The yoke and its lining being put together, 
 the lower parts are gathered and sewed in be- 
 
 tween them, and a row of trimming frequently 
 conceals; the edge of the yoke. All these waists 
 are made with a belt, and, especially for children, 
 it is suitable to attach the waist to the skirt by 
 buttons and, button-holes. 
 
 Wrappers are made by a modification of this 
 pattern, and also .infants' dresses : thit is to 
 say, the yoke is cut by the plai^i waist pattern, 
 and then the material is gathered on and falls 
 to the required, length, the waist and skirt being 
 one. A drawing-string may be put in to indicate 
 the waist, or the garment may be left entirely 
 loose, or else confined by a ripbon or a belt. 
 The sleeve suited to these waists, is the 
 gathered sleeve "(Figs. 18-19.) 
 It is cut from a piece of the 
 material folded double, the 
 straight way of the cloth in 
 all materials that are to be 
 washedj-although in woollens 
 or silk it may be taken bias. 
 The upper edge ad is drawn 
 as is that of the plain coat- 
 sleeve (Fig. 9, above) ; but 
 taking in the whole width of 
 the sleeve,, which should be 
 about twice that of the plain 
 sleeve. We determine the 
 length by the measure of 
 the arm, then cut Off corner 
 d from the botto^i of the 
 inner side and hollow out 
 that inner side a little. 
 
 These sleeves are gathered 
 or plaited at top and bottom 
 to bring them to the size of 
 the arm and of the wrist, 
 leaving at top and bottom a little space plain, 
 about an inch, perhaps. They are then set 
 on to a cuff of whatever depth is preferred. 
 
 These sleeves may be varied by putting on 
 a binding longer than the wrist measure, and 
 'made togo over the hand ; or by making them 
 with puffs or tucks lengthwise ; or' by gathering 
 
 .Fig. 19. 
 
 them at the top only, and cutting them away to 
 fit closely at the wrist like the plain coat sleeve. : 
 
 •WAKEFULNESS. (^SLEEPLESSNESS.) 
 
 "WALNUTS. — These excellent nuts, when' 
 ripe and with the husk off, are round, black, and 
 very rough ; the kernel is large, peculiarly sweet 
 and agreeable in flavor, and' wholesome. They, 
 are found fresh in the market during the fall, 
 but keep many months and improve with age. 
 The immature fruit, in the tender green out- 
 side shell, before the internal shell becomes 
 hard, makes A good pickle. 
 
 WARDIAN CASE. — A close glass case, 
 placed uppn a trough or pjbt containing earth 
 and accurately fitted to it. intended for the 
 growth'of plants in the windaws,of apartments. 
 These cases are now made of every, size and 
 style, from the little bell glass for growing the 
 dwarf ferns,' to the large structures filling the 
 entire en4 of a room. Some of the larger cas- 
 es, in facjt, are simply hot-hou$es on ; a small 
 scale, being heated, drained, and ventilated on 
 precisely the same principles as the latter. Al- 
 most any kind of flowers can be raised in them 
 in a perfection unapproached by the ordinary 
 methods ; and the finer specie's of ferns can 
 be grown satisfactorily in no other way. As the 
 management of Wardian cases depends upon, 
 the kind of flowers grown in them, it would only 
 mislead if we attempted to lay down any general 
 rules. The conditions'inentijEjned under each 
 flower as conducive to its vig6r apply to this as 
 well as to ordinary methods of flower-culture. + 
 
 WARMING. — The warming of houses by 
 artificial means is a subject so complicated with , 
 that of ventilation that the two must always be 
 studied in connection. The combustion of fuel 
 in a closed or practically closed place, not only 
 generates heat, but has a very important 
 effeft upon the quality of, the air breathed. A 
 room so cold that the body is constantly 
 parting with its heat is of course highly injuri- 
 ous to health,; but, on the other hanld, the room 
 may be warmed undei* such conditions as will 
 render its atmosphere even destructive to life. 
 The reason of this is that the process of/ com- 
 bustion not only generates certain noxious 
 gases which must be drawn off as rapidly as 
 they are produced, but consumes the oxygen 
 of the air in large quantities ; and as we have 
 explained in the articles on Air and Ventila- 
 tion, oxygen in a certain definite proportion is, 
 necessary not only to the preservation of health, 
 but to the support of life itself. The effect 
 therefore of any special device for heating up- 
 on the air itself is a most important- point to 
 be considered not only in reference to warming 
 but also* to ventilation. 
 
 Instead of discussing here in general terms 
 the theory of heat, we shall consider its practi- 
 cal applications to the various modes of warm- 
 ing and the apparatus employed therefor. 
 These are : 1st, open fires; 2nd, grates; jrdy 
 open stoves ; 4th closed stoves ; 5th, hot-air fur? 
 naces ; 6th, hot-water pipes ;,and 7th, gas stoves, 
 Open or wood fires. — Warming - by an 
 open fire, whether by wood or coal, is nea£ 
 
WARMING 
 
 678 
 
 .est to the mode of Nature. The sun heats the 
 earth by direct radiation, and the air next the 
 earth is heated by convection ; in the same 
 way an open fire warms the person, the walls, 
 the floors, the furniture, by radiation, and these, 
 together with the fire, warm the air by con- 
 vection. Thus in a room with an open fire 
 we are warmed by direct radiation from the fire 
 itself, and it is important to note that under these 
 conditions the feeling of warmth is produced 
 with a much lower temperature of the air in 
 the room than is necessary where radiant heat 
 is not used. The principal objections to the 
 open fire are the large consumption of fuel 
 in proportion to the effect produced, and the 
 difficulty of warming a room effectually and 
 equally. , Count Rumford estimated that in the 
 ordinary fire-place fourteen-fifteenths of all the 
 heat generated ascends the chimney and is lost. 
 In this estimate sufficient allowance was not 
 made for direct radiation, but it is probable 
 that even in the best' constructed modern fire- 
 
 Fire Place with Hot Air Flues. 
 
 place, from a third to one half of all the heat 
 fs thus -wasted. The open fire-place is greatly 
 improved in economy of heating power by so 
 constructing it that it may supply a current of 
 
 partially warmed fresh air- to -the room. This 
 is done in various ways : as . by setting up a 
 soap-stone fire-place within' the ordinary one, 
 leaving a vacant space between them, into which 
 fresh cold air is admitted from without, and after 
 being warmed is thrown into the room through 
 an opening or register above. This is an ex- 
 cellent plan for introducing the needed supply 
 of fresh air without subjecting the ' occupants 
 of the room to unpleasant draughts, but if a 
 flue is made of some gas tight material, and 
 carried through a chimney dvily enlarged to re- 
 ceive it, the lower extremity communicating 
 with the external air, (and not with your neigh- 
 bor's parlor) and the upper with the room, the 
 result will prove to be nearly as effective. (See 
 cut.) In reference to the unequal heating at 
 different distances from the fire, it is to be ob- 
 served that heat is radiated in straight lines 
 and as it gets farther from its source it is dis- 
 tributed over a much larger space and decreases 
 rapidly in intensity of heating power ; near the 
 fire the heat m;.y be intense,, while the angles 
 of the room may be but little affected. There is 
 a semicircular line round the fire-place in which 
 persons must sit in order to be comfortable, 
 within which line they are too hot, and beyond, 
 which they are too cold. Of course the body 
 receives the excess of heat only upon one side 
 at once. More serious causes of objection to 
 the open fire are the cold draughts produced 
 by the air rushing in through the crevices of 
 the doors and* windows, and playing upon the 
 backs of those who may be sitting around the 
 fire ; or forming a cold bath several inches in 
 depth on the floor, in which their feet are con- 
 stantly immersed. None of these circumstan- 
 ces, however, prevent the open fire from being 
 the healthiest and best mode of warming a 
 house where fuel is cheap or expense is not 
 an obstacle. 
 
 In carrying up the flue of a chimney designed 
 for,open fires, all sharp angles are to be avoid- 
 ed ; but it is on the other hand undesirable to 
 have a perfectly straight tube, which allows the 
 rain to fall directly upon the fire, and permits 
 the wind to pass downwards without obstruction* 
 
 Franklin Stove. — This is a heating appara- 
 tus, invented by Dr. Franklin, which offers 
 one of the best methods of managing an open 
 fire. It is made of cast iron, is set up within 
 the room, and the hot air and smoke from the 
 fuel, instead of escaping from the fire directly 
 up the chimney, are made to traverse a small 
 and circuitous smoke-flue which gives out its 
 heat like a stove-pipe. Atthe same time air 
 from out of doors Is introduced through air- 
 passages which surround and intersect the 
 smoke-flue, and, after being warmed, is dis- 
 charged into the room through proper open- 
 ings. This apparatus warms not only by radia- 
 tion from the burning fuel like an open fire, 
 but also by radiation from the hot iron ; more- 
 over, the air of the room is heated by contact 
 with the metallic plates, and there, is, still an- 
 other source of warmth in the heated air intro- 
 duced as above described. The Franklin stove 
 
574 
 
 WARMING 
 
 is not a stove in the ordinary sense of the 
 word, and was called by Franklin himself the 
 Pennsylvania fire-place. 
 
 Grates. — The grate, being simply an open 
 fire in which coal is burned instead of wood, 
 has all the advantages and disadvantages that 
 we have mentioned as pertaining to this method 
 of warming. Coal, however, contains more 
 combustible matter in the same space than 
 wood, and produces, a more intense heat, and 
 consequently a much smaller fire-place answers 
 for it, and a very narrow throat in the chimney 
 serves to carry off the smoke. The coal-grate 
 is a more economical apparatus for warming 
 than the wood fire-place, chiefly because the 
 current of air which enters the flue is much 
 smaller. In the wood fire-place a copious 
 stream of warm air passes up the chimney, 
 which takes no part in combustion but. carries, 
 off much heat, the place of the escaping warm 
 air being supplied by cold air from without. 
 For information as to the selection, construc- 
 tion, and management of grates, see Grate. 
 
 Arnott's Smokeless Grate — is a new in- 
 vention which claims to possess the following 
 advantages: ist. There is entire absence of 
 smoke ; 2nd. From the carbon being all united 
 with the oxygen, a great saving of fuel is effec- 
 ted ; 3rd. It will burn twelve hours by merely, 
 applying the poker; and 4th. It is never ob- 
 scured, "like the ordinary grate, by throwing on 
 fresh coals. The bottom of the grate is a 
 movable piston which may be made to fall a 
 considerable distance below the lower bar. In 
 using, a large charge of coals is introduced, 
 Which rests upon the piston and fills the grate. 
 The coal is lighted at the top, so that the heat 
 passes downward and consumes the smoke as 
 it is formed below. As the coal wastes away 
 at the top, the piston may be raised by the 
 poker used as a bar, and thus fresh coal is 
 supplied to the fire from beneath. When the 
 first charge is consumed and the piston is 
 raised to the bottom of the grate, a broad flat 
 shovel is pushed in upon the piston to support 
 the burning coals temporarily; the piston is 
 then let down to the bottom of the box and a 
 , new charge of coal shot in. This arrangement 
 is valuable for abating the smoke nuisance 
 When bituminous coal is used ; but it is difficult 
 to make anthracite burn in it. 
 
 Open Stoves. — These are intended to radi- 
 ate heat without any loss either by contact.with 
 the walls or by draught up the chimney. They 
 consist of an iron chamber, having bars below 
 and in front for admitting the air necessary for 
 Combustion; the smoke and gases are allowed 
 to escape by means of a small flue issuing from 
 the back and passing horizontally into the 
 chimney. This flue is the only point of contact 
 with any part but the floor, and as the heat 
 does not descend to any appreciable extent, it 
 is the sole conductor, and is, therefore, made 
 so small as to prevent the escape of more heat 
 than is of necessity carried off in the smoke. 
 A stove is now constructed on this principle, 
 in which the flue is made to ascend and then 
 
 descend by the back of the stove, until it passes 
 out either below the floor or a very little above 
 it; and in the transit allows a still greater 
 amount of the heat carried into the flue to 
 escape into the apartment. This stove may 
 be made if preferred with earthern or soap 
 stone sides dividing it from the lateral chambers, 
 and is excellently adapted for churches, public 
 halls, large shops, etc. Even for ordinary 
 sitting-rooms it is better adapted than any of 
 the closed stoves. It presents a moderately 
 cheerful fire, especially if wood be burned in it. 
 It is exceedingly economical, and it may be 
 made as ornamental as any other kind of warm- 
 ing apparatus. 
 
 Closed Stoves. — Closed stoves are intended 
 to afford heat by warming the air in contact 
 with them but without any direct radiation of 
 heat from the fuel itself. In all of them wood, 
 coal, or coke is used in an iron or earthern 
 chamber with a closed door, and the results of 
 their combustion are led into the chimney after 
 being so obstructed in the flue as to allow time, 
 for most of the heat to be imparted to the 
 surrounding air. Great numbers of these stoves 
 have been invented, with all sorts of forms, all 
 however being modifications of the same prin- 
 ciple. Dr. Arnott attempted to improve ,upon 
 it by inserting a chamber of fire-brick within 
 the outer iron case, and carrying off the heated 
 gases by means of a flue in the ordinary way. 
 At the same time he attempted to modify 
 the introduction of air by means of the expans- 
 ion and contraction of a metal bar which opens 
 and shuts an air-valve (thus rendering the stove 
 self-regulating) ; but in practice his stove has 
 not answered the expectations which were 
 formed of it. It is much more difficult than 
 the ordinary stove to light and keep in, and is 
 constantly requiring attention. 
 
 The most important points to be arrived at 
 in the construction and management 9f stoves 
 art, first, ready contrivances for regulating the 
 draught ; second, accurate fittings in the join- 
 ings, doors, dampers, and valves, to prevent 
 the leakage of foul gases into the room ; third, 
 enclosure of the fire-box with slow conductors, 
 as fire-brick or soap-stone ; fourth, a high tem- 
 perature produced by the rapid and perfect 
 combustion of fuel ; and fifth, to bring all the 
 heated products of the combustion in contact 
 with the largest possible absorbing and radiat- 
 ing metallic surface, so that the iron in contact 
 with the air may not be overheated, but give out 
 its warmth at a low temperature. The cooler the 
 surface of the stove, or the nearer it is to the 
 temperature of the room, the more agreeable 
 and salubrious will be its influence ; and, there- 
 fore, large stoves, moderately heated, are most 
 desirable. When the stove is very hot, the air 
 of the room is parched and rendered unfit for 
 breathing. 
 
 Elbow Joints in a stove-pipe make the 
 same length of pipe much more efficacious in 
 warming a room than it would be if straight. 
 The cause of this is that the heated air, in 
 making abrupt turns, strikes against the sides 
 
WARMING 
 
 575 
 
 of the pipe with sufficient force to break up its 
 previous arrangement and so mingle it that the 
 hotter air from the interior of the current is 
 brought more into contact with the sides of 
 the pipe, and thus more heat is thrown off. It 
 also checks the rapidity of the current. As 
 radiation is much slower at low temperatures 
 than at high ones, the pipe, as it recedes from 
 the stove, Decomes rapidly less and less useful 
 as a means of diffusing heat into the apartment. 
 On this account little is gained ' by greatly 
 lengthening the pipe. 
 
 Hat Air Apparatus. — Warming by hot air 
 has lately come into very general use, especially 
 in cities. In this case, the heater is not located 
 in the rooms to be warmed ; the hot air b.eing 
 conveyed to them through flues. The most 
 common apparatus for this purpose is a hot air 
 furnace, located in the cellar or basement, 
 the air being introduced into a chamber that 
 surmounts the heater and after being heated 
 to the required temperature by contact with 
 the hot iron escaping upwards through tin tubes 
 which distribute it and entering the rooms 
 through registers. This method of warming 
 has undoubtedly commended itself to public 
 attention mainly by its economy of space and 
 by its superior cleanliness, the heating appara- 
 tus being excluded from the occupied apart- 
 ments ; the fuel is also consumed more com- 
 pletely and with greater economy in a single 
 furnace than in several stoves or grates. It 
 has the advantage of being capable of supplying 
 a great variation of temperature. In mild weather 
 the fire may be barely kept alight and the 
 change in the temperature of the inflowing air 
 may be very slight. In severe cold weather 
 on the other hand the fire may be driven so 
 that the iron can be heated to a very high tem- 
 perature the influence on the air being corres- 
 pondingly great. 
 
 A serious disadvantage lies in the fact that 
 when the air is introduced into the room at a 
 very high temperature, it, streams at once to 
 the ceiling, without imparting its heat to sur- 
 rounding objects, and only descends when 
 displaced by the fresh accessions of still hotter 
 air. The result of this is that the air of the 
 room is arranged in longitudinal layers the 
 temperatures of which decrease from above 
 downwards, so that the feet, whieh ought to 
 be warmest, are in the coldest layer, while the 
 head, which should be cool, is in an atmosphere 
 several degrees warmer. Anything more un- 
 healthy than this could scarcely be devised. It 
 maybe partially obviated by setting the register 
 as low down as possible in the wall, and cover- 
 ing it with a hood which will shoot the hot air 
 out horizontally. A register should never be 
 set in the floor, as it not only collects dirt, but 
 shoots the hot air directly towards the ceiling. 
 But thetgreatest objection to hot air furnaces 
 and indeed all air-heating devices is, the exces- 
 sive dryness of heat which they generate. 
 Being used only in winter, they receive outside 
 air at a low temperature holding little moisture ; 
 and, by heating it, greatly increase its demand 
 
 for moisture. This it sucks up like a sponge 
 from the walls and furniture of the house. If 
 it be taken into the human lungs, it draws much 
 of its required moisture from the body, often 
 causing dryness of lips and throat, and affect- 
 ing the lungs themselves most injuriously. Pro- 
 fessor Brewer, of the Yale Scientific School, 
 who has experimented extensively on this subject 
 states that, while forty per cent of moisture is 
 needed in air to make it healthful, the greater 
 number of furnaces do not, by any contriv- 
 ances, supply one half of this. He says that 
 most furnace-heated air is dryer than is ever 
 breathed in the hottest deserts of Sahara. 
 How, then, may the furnace be used most bene- 
 ficially and economically ? The bad effect of 
 the furnace — its dry irritating heat — is the 
 result almost invariably of highly concentrated 
 heat. The desire for economy- has tended to 
 the introduction of a comparatively small fire- 
 box into the. air-chamber, and consequently this 
 fire-box. must be kept at a very high tempera- 
 ture, if it is to be depended on to warm the 
 house in severe weather. Now, as we have 
 already explained, health and comfort are 
 secured by heat of a low temperature given 
 out from a large surface. It is better to heat 
 air by fifty feet of surface at one hundred and 
 twenty degrees than by twenty-five feet of sur- 
 face at two hundred and forty degrees. This 
 desirable end may be attained by- greatly en- 
 larging the fire-chamber, and still further by 
 suspending in the air-chamber a quantity of 
 sheet iron so as to divide the space between 
 the heater and outer wall into a number of 
 separate columns. These sheets of metal 
 absorb the radiant heat and then part by con- 
 vection with the heat thus obtained to the in- 
 flowing current of air. It will be observed that 
 both sides of the metal sheets above described 
 become air heaters. Double the surface of the 
 fire drum may be advantageously used in this 
 way and then four times the quantity of heat- 
 ing surface is added. Great advantages may 
 be gained by suspending near the top of the 
 fire chamber and directly over the fire a large 
 mass of non-conducting material such as fire- 
 brick, which becomes highly heated and radi- 
 ates back on to the fire forming one of the best 
 of gas consumers. This also retains its heat 
 and gives it out gently after the coal is con- 
 sumed. ' The heat from this mass also assists 
 greatly in the rapid kindling of the fire when 
 fresh coal is put on. ' 
 
 The advantage of any such improvement as 
 that above described is that greater heating 
 surface is secured at a lower temperature, and 
 a pleasanter, healthier heat is produced ; and a 
 smaller quantity of fuel will be consumed in 
 the production of the desired effect. To pro- . 
 vide the needed moisture for the heated air it 
 is desirable that the evaporation should be 
 from a large surface at a low temperature rather 
 than from a small surface at a high tempera- 
 ture. This may be obtained by placing a 
 broad, shallow iron tank, such as is used in 
 kitchen sinks, near the top of the hot air charn- 
 
576 
 
 WARMING 
 
 ber. From this no steam will rise, but there 
 will go up a constant, almost imperceptible 
 vapor, which will diffuse itself insensibly 
 through the house, and render the air soft and 
 pleasant. Gentle as the evaporation is from 
 this broad surface, it will be found to consume, 
 in a medium sized furnace, six gallons of water 
 daily. By the use of these simple contrivances 
 the most objectionable qualities of furnace-heat 
 may be almost entirely removed. It follows too, 
 other things being even, that the furnaces with 
 the greatest radiating surface connected with 
 the fire-box and making a passage for the 
 smoke etc., are the best. The trouble is to 
 get them without obstructing the draft. 
 
 Hot-Water Pipes. — These are now exten- 
 sively employed in heating public buildings and 
 the halls, corridors, etc., of large houses ; but 
 they are scarcely suited to smaller establish- 
 ments, partly on account of the prime cost, 
 which is considerable, and partly from the 
 trouble and expense attending their use. The 
 principle on which they act is the tendency hot 
 water has to rise and displace that which is of 
 a lower temperature. Carrying out this well 
 known law, the designer of any hot water ap- 
 paratus constructs a Boiler of the proper shape 
 and size, and connects with it two pipes vary- 
 ing from i % inches to 4 inches in diameter, 
 taking care that one (the flow-pipe) is attached 
 to the highest point of the boiler and the- 
 other (the re.turn-pipe) to the lowest. These 
 pipes are then carried wherever heat is 
 desired, or to air-heating chambers in the cellar, 
 always keeping the flow above the return-pipe, 
 and connecting them together at the extreme 
 end of their course. Here an air-pipe should 
 be introduced, which need not ,be more than 
 half an inch in diameter, and which is simply 
 to allow air bubbles to pass out so that water 
 may always completely fill the pipe. The boiler 
 is supplied by connecting a cistern or reservoir 
 somewhat above the level of the highest pipe 
 with any part of the return-pipe by means of a 
 half inch pipe. This connection should be made 
 at a distance from the boiler, or there will be 
 a waste of heat, which in a badly-constructed 
 apparatus is very considerable. 
 
 It is necessary that, as far as possible, the 
 pipes should be isolated from the walls, to pre- 
 vent loss of heat by conduction ; but there 
 must, of course, be supports and attachments 
 for them to some slight extent, and these 
 should be non-conductors. 
 
 More detailed hints regarding various kinds 
 of furnaces and hot-water apparatus can better 
 be obtained from those who put them up. The 
 general principles laid down in this article 
 will enable the reader to judge the facts present- 
 ed by dealers. 
 
 Gas Stoves. — These have lately been in- 
 troduced as a means of warming, and great 
 claims are made for them on the score of econ- 
 omy. A great variety of forms are offered, but 
 all Of them are essentially the same in principle, 
 the gas being simply burnt in an iron chamber, 
 and the results being either suffered to escape 
 
 into the room, or else carried off in the ordinary 
 way by a flue. To the former mode there are 
 great objections, inasmuch as the products of 
 combustion are injurious if respired. They 
 may be carried off by a small tube arranged for 
 the purpose, if care is taken to' protect it in 
 passing near combustible material from danger 
 by fire. Under ordinary conditibns, however, 
 the gas stove, as a means of heating a room, 
 is both dangerous and unhealthy ; and its 
 economy is doubtful, as gas costs at least 
 ten times as much as coal to produce the 
 same amount of heat, and the positions are 
 therefore rare in which the additional con- 
 venience in the use ot gas will overcome this 
 great difference in cost. (See Am and VENTI- 
 LATION.) 
 
 Heat Governor. — {The editor inserts this arti- 
 cle on his own responsibility. He has tried the 
 invention on two furnaces — a large one and a 
 small portable one — in his own house, with en- 
 tire satisfaction as regards the large one, and 
 only such difficulties with the small one, on 
 which the governor has just been placed, as he 
 thinks experience will surmount. He has 
 brought it to Mr. Leeds' attention, but not long 
 enough before the book goes to press to enable 
 Mr. Leeds to endorse it from a personal trial.) 
 Probably everybody using a furnace in our vari- 
 able climate has been more than once tempted 
 to turn it out of doors on account of its keeping 
 the house too hot in warm weather and not 
 warm enough in cool weather. This trouble is 
 especially great when a change of weather 
 occurs at night, when it is impracticable to reg^ 
 ulate the fire. 
 
 To obviate these difficulties, many self-regu- 
 lating apparatuses have been devised. The 
 editor knows of four. One of them closes the 
 smoke-pipe when it gets hot, thus driving back 
 smoke and gas into the house, and, perhaps,' 
 lessening the heat at the very time it is needed 
 on a cold day. Another opens a hole on the 
 side of the smoke-pipe, being a sort Of auto-* 
 matic " Boston damper ;" this it may do at the 
 very time great heat is needed. The third is 
 open to the same objection, as it closes the draft 
 at the ash-pan whenever the hot-air chamber 
 is very warm. The fourth is Tingley's Auto- 
 matic Heat Governor, which has the merits of 
 all the others without any of their faults. W6 
 append a description. (See Figures on next 
 two pages.) 
 
 The cylinder A, in the hot-air chamber over 
 the fire-pot, and the cylinder Bj in the cold-air 
 flue, communicate by an air-pipe, D, with an 
 air-chamber M, the bottom of which is an india- 
 rubber diaphragm .(C). Now these two cylin- 
 ders A and B, the pipes D, and the portion of 
 the chamber over the diaphragm C are virtu- 
 ally one close reservoir filled with air. When 
 this air expands, its only way of getting room 
 is by pushing down the diaphragm C. When 
 it contracts, the outer air will push up the 
 diaphragm; i is a rod connecting this dia- 
 phragm with the lever I. J is a rod connecting 
 the lever with the damper F, which opens and 
 
WARMING 
 
 577' 
 
 shuts the draft-pipe H, through which passes 
 all the draft that causes the fire to burn, enter- 
 ing the ash-pit back of the draft door. Now 
 when fire is kindled in the furnace, and heat 
 raised to excess in the hot-air chamber, it 
 will expand the air in cylinder A, forcing it 
 through pipe D, enlarging the bulk of air in 
 chamber M, depressing the diaphragm C, and 
 causing the rod i to tip the lever I, throwing up 
 the end N, causing the rod J to close the draft 
 clamper F. 
 
 The cold-air cylinder B operates to cool the 
 air passing through D, so that on a cool day the 
 heat in the cylinder A will not close the damper 
 as readily as on a warm day, axxAvice versa. 
 
 So much for regulation of the 
 supply of air to the fire. In addi- 
 tion to this there is the equivalent 
 of the so-called " Boston damper " 
 in the smoke-pipe. The " Boston 
 damper " is an old-fashioned ar- 
 rangement regulated by hand for 
 opening a hole in the smoke-pipe, 
 thus causing it to draw through 
 the outer air instead of through 
 the fire-pot, and so lessening com- 
 bustion — a vast improvement on 
 the old plan of lessening combus- 
 tion by shutting off the smoke-pipe 
 with a choke damper and so re- 
 taining smoke and gases. Nowi 
 Tingley's governor has an addi- 
 tional pipe, W, going right into the 
 smoke-pipe. When the damper 
 F is closed, so as to lessen com- 
 bustion, the damper R in this ad- 
 ditional pipe is opened, which is 
 an additional agency in lessening 
 combustion, and when F is opened 
 R is shut. 
 
 K is a weight sliding on the 
 lever N, making it harder to close 
 the drafts if it is slid toward N, 
 and easier if slid in the opposite 
 direction. 
 
 The proprietors claim for this 
 invention that : 
 
 1. The smoke-pipe is left open, 
 unobstructed by dampers, giving 
 
 free passage at all times to all smoke and pois- 
 onous gases. 
 
 2. The atmosphere is itself the agent to 
 open and close the draft valve to the fire, 
 Thus when the fire becomes low the air- 
 vessel (A) in the hot-air chamber, cools and 
 causes the draft-valve (F) to open, and the 
 fire then kindles, and the heat increases in 
 the hot-air chamber, causing the valve to 
 close as before. So, too, the temperature of 
 the atmosphere outside of the building acts 
 upon the air-vessel (B) in the cold-air box, 
 making the draft-valve less sensitive to the 
 heat in cold weather, and more sensitive in 
 warm weather. 
 
 3. The amount of heat produced wvll be in 
 exact proportion to the demand for hot air in 
 the rooms above. Thus, if the registers are 
 
 37 
 
 partially closed, the hot air is kept back in the 
 hot-air chamber, it acts upon the hot-air ves- 
 sel (A), causing the draft-valve (F) to close, 
 thus checking the fire and reducing the amount 
 of heat obtained. The fire in the furnace is 
 regulated without going into the cellar. ' An 
 even temperature is always obtained in the ' 
 rooms warmed, irrespective of the state of the 
 external atmosphere, and it is impossible to 
 get an intense heat in the hot-air chamber 
 when the registers, are all. closed. 
 
 4. The consumption of fuel will always bi 
 governed by the amount of heat required. If 
 the. weather is warm, the self-acting "gover- 
 nor" closes the draft, checks the combustion, 
 
 Fig. 1. — Sectional View of Governor. 
 
 and saves the fuel. Without the " governor'' 
 it is very difficult and practically impossible to 
 regulate the draft so as to prevent a great waste 
 of fuel, and an overheating of the house when 
 the weather is mild. 
 
 5. .Though the "governor" is self-acting 
 and regulated by the temperature of the 
 atmosphere, the draft valve can be closed or 
 opened by the weight (K). By moving the 
 weight to the right or left, as the case may be, 
 more or less heat will be obtained. 
 
 6. By the use of the self-acting " governor ' ■ 
 there will always be a strong atmospheric 
 pressure> inwards into the fire-fat. Thus, 
 the smoke-pipe being a. ^ays open,' the escape 
 of smoke and gases into the hot-air, chamber 
 is impossible, however loose the joints of the 
 fire-pot may be, and however defective may be 
 
578 
 
 WARMING-PAN 
 
 WASHING 
 
 the. castings. The combustion is regulated 
 upon the air-tight principle, theJower- door of 
 the furnace being air-tight, and just air enough 
 being admitted through the draft-pipe (H) for 
 the purposes of combustion, while perforations 
 in the upper door admit sufficient oxygen to 
 consume the gases and carry- them off through 
 the smoke-pipe. 
 
 7. The amount of heat being always regu- 
 lated by the atmosphere or by, the weight 
 (K), the heat can never exceed . the point 
 
 Fig. 2.— Section of Furnace, with Governor attached, showing the atmospheric 
 pressure inwards to the Fire-pot when the Heat Governor is applied. 
 
 A . . . . Hot- Air Vessel. 
 B . . . . Cold- Air vessel. 
 C Diaphragm. 
 
 fixed upon, no superfluous heat can begener- 
 ated, no fuel can be wasted, and no danger of 
 firefro7n an overheated furnace is possible. 
 
 These claims all appear reasonable. The 
 editor's experience does not contradict any of 
 .them; though it is possible that longer ex- 
 perience may. 
 
 WARMING-PAN.— The common warming- 
 pan (or beds is filled with live coals, and in- 
 dependently of the danger of scorching- the 
 Sheets, or even setting fire to the bed, it re- 
 quires care not to leave some smoke and suf- 
 
 focating fumes. A superior warming-pan is 
 filled with boiling water, which is equally effec- 
 tive and perfectly sale from all these accidents. 
 Better than either is the Hot-Water. Bag* 
 which See. 
 
 WARTS.— Themost common warts are those 
 on the hands and fingers, or sometimes on the 
 face, and more rarely on other parts of the body; 
 they chiefly affect young persons. A somewhat 
 scarce variety occurs Upon the scalp occasion- 
 ally, and almost invariably in women after adult 
 age, though it has been met with 
 in males ; from its location and 
 form, it gives great pain and in- 
 convenience in brushing the hair. 
 A third variety is occasionally, met 
 with beneath or at the side of the 
 finger or toe-nails ; these Originate 
 beneath the skin and protrude be- 
 yond the free margin of the nail, 
 and are generally very painful and 
 troublesome. 
 
 , Treatment. — The best method 
 of destroying the common warts, 
 such as occur on the hands and 
 scalp, is to apply the glacial acetic 
 acid, which may be either dropped 
 upon them or painted thickly over 
 them with a brush, care being 
 taken to apply a little oil or gly- 
 cerine to the skin surrounding the 
 wart so as to avoid blistering it. 
 Lunar caustic, tincture of the>per- • 
 chloride of iron, a drop of pure , 
 nitric acid, or the acid nitrate of " 
 mercury, are all good and fre- 
 quently efficient remedies. The 
 scalp warts may generally be re- 
 moved by tying a piece of silk or 
 thin silver wire tightly around 
 their bases, and allowing them to 
 drop off. ( In the case of rapidly- 
 growing warts, and of thos% which 
 are. .evidently degenerating in their 
 appearance, excision of the wart 
 and of the integument from which 
 it grows is the best treatment. - 
 •» WASHING.— A wash-board 
 yand wringer are indispensable. A 
 " pounding-barrel " is necessary 
 only where the clothes are very 
 badly soiled. It is a strong cask, 
 three feet high, with a diameter 
 of about twenty-six inches at 
 the bottom and eighteen inches 
 at the top. With this should go the 
 " pounder " or mallet of hard wood, ten inches 
 long and six and a half inches in diameter, 
 with a stout ash or hickory handle. Assort 
 the clothes the night before washing, taking 
 out the colored clothes, and flannels, neither 
 of which are to be boiled ; put the collars 
 by themselves, also the handkerchiefs and 
 the stockings, napkins, and tablecloths. Put 
 all the-cotton and linen cloths in warm suds -. 
 and leave them to soak over night. In the 
 morning begin the washing in a tub one-third 
 
 F ...Draft Valve. 
 
 G . . Joints of the Fire-box. 
 
 H.... Draft Pipe. 
 
WASHING 
 
 WATCH 
 
 579 
 
 full of hot suds ; as the water requires ^changing, 
 pour it off and add clean hot suds. Wash the 
 finest articles first, rubbing the most delicate 
 with the hands only ; as they are washed, wrung 
 and shaken out, put them in an old pillow case 
 to be boiled. Rub the other clothes on the 
 board, paying special attention to the hems 
 and seams, and if, after wringing, there are still 
 any streaks, rub a little soap on them. Pour 
 a pailful or two of clear cold suds in the boiler 
 (of soft soap, a large spoonful is enough for a 
 small boiler), lay in the clothes and cover them 
 with cold water ; keep them pressed down with 
 a stick ; they must not be crowded nor must 
 the boiler be so full as to boil over. Instead 
 of boiling, some prefer soaping the clothes after 
 washing, then pouring boiling water over them 
 and allowing them to stand until cool. When 
 they have boiled from two to ten minutes (as 
 they are more or less soiled) slightly wring 
 them, or take them out to drain into a coarse 
 basket placed on sticks across a tub ; then rinse 
 them in clean, cold water, looking carefully for 
 streaks, none of which should be allowed to 
 remain ; then wring the clothes, open and throw 
 them into another clean, cold water in which 
 the "blue-bag" has been squeezed two or three 
 times, and the blueing equally diffused ; rinse 
 at once, wring very dry, shake out, and hang 
 them in the open air. Should the weather be 
 rainy, leave them in the rinsing water, without 
 the blueing, until a fair day. Do not put them 
 out in severe frost and wind. A still'irosty 
 night whitens, and does not injure them. 
 
 Blankets. (See Woollen Poods, below.) 
 
 Blueing. — The "ultramarine wash-blue" 
 which comes in little balls, is greatly prized. 
 Use it in a bag of strong cotton five inches deep 
 and three wide. Tie a string very tight around 
 the neck of the bag. Always use ball blue for 
 fine goods. Bottle blue is just as good, though, 
 for sheets, ordinary underclothes, etc. 
 
 Chemicals of any strength, used to remove 
 stains, have some effect in weakening the tex- 
 ture. 
 
 Counterpane. (See Counterpane.) 
 
 Doubtful Colors. — Dissolve a pint of salt in 
 two quarts of boiling water, put the -dress in it 
 while hot and let it lie several hours, then wring 
 it dry and wash as usual in clean warm suds, 
 of hard soap ; rinse in two clean waters, wring 
 dry, starch and hang in the shade, so arranged 
 that it will dry quickly. In case of rain, leave it 
 in second rinsing water with half a pint of salt 
 to a gallon. It should not be sprinkled until the 
 day it is ironed. 
 
 Flannel. (See Woollen Goods below, and 
 article on Flannel.) 
 
 Ironing. — For shirts, use a board eight inches 
 wide and eighteen long. It should have enough 
 thicknesses of flannel on one side neatly 
 tacked on the edge, to give it a soft surface, and 
 over both sides a thickness of cotton sewed on 
 firm and smooth. After ironing the entire shirt', 
 pass a cloth wrung from clean cold water over 
 the bosom, and use the " polishing iron," ex- 
 pending as much force as possible to produce a 
 
 beautiful surface. In ironing sheets, pillow- 
 cases, towels,tablecloths and napkins, fold them 
 twice lengthwise, then twice across. Iron every- 
 thing until perfectly dry, to give it a gloss, and 
 to prevent its becoming rough while airing. 
 
 .For pressing small articles not sent to the 
 wash, there is a small gas iron, which can be, 
 used as well over a lamp-burner, useful for sum- 
 mer or boarding houses. The flame burns inside. 
 
 Lace. — Fine lace should not be ironed, but 
 when damp, pressed by the hand and shaped 
 by the nails into the smoothness required, over 
 the knee on a towel. Coffee is used to give laces 
 the prized creamy tint. (See Lace.) 
 
 Quilt. (See article on Counterpane.) 
 
 Soap. (See Soap.) A cold water soap has 
 of late years been found very useful for ladies' 
 use, when hot water is not handy. Ribbons, 
 laces, ruffles and any slightly soiled article can 
 be washed with it. 
 
 Starching. — Mix three tablespoonfuls of 
 dry starch to a cream with cold water, and 
 stir it fast into a quart of boiling water ; boil 
 five minutes ; when the hand can be borne in 
 it, dip the collars, shirt bosoms and cuffs, rub- 
 bing the starch thoroughly in ; fold the collars, 
 if separate, in a clean towel ; fold a shirt 
 lengthwise*- bringing the two sides of the 
 bosom together, with the wristbands placed 
 between; this keeps the starch from the rest 
 of the shirt ; then roll it very tight ; sprinkling 
 a little water on the flaps. Petticoats require 
 niuch thinner starch. Sprinkle and fold all the 
 linen and cotton clothes at night, to be ironed 
 the next day, pack them closely in the basket, 
 cover with a damp cloth next them and a dry 
 one outside. Clothes sprinkled with hot water 
 may be ironed in from one to two hours after 
 the sprinkling. {See Starch.) 
 
 Woollen Goods.-»-For blankets, make suds 
 of very hot water and brown laundry soap. First 
 put blankets in and stir with a pole until the 
 water is cool enough to put the hands in. Wash 
 thoroughly with the hands. Then rinse in hot 
 water, wring well, shake, thoroughly, and hang 
 to dry in«a sunshiny, warm, open air or a laun- 
 dry. When not quite dry, iron. Heavy fine 
 blankets, it is really cheaper to send to a pro- 
 fessional cleaner, especially as, with careful use, 
 blankets need not be cleaned more than once 
 in two years. Never rub soap on woollen goods 
 of any sort. Sudden chills shrink and harden 
 the materials. A little blueing may be added. 
 Shawls, knit and worsted materials, may be 
 washed in the same way. Do not stretch too 
 much by wringing or pulling. 
 
 (See Cleaning, Soap, Stains, Starch.) 
 
 WATCH, (Care of). — Wind your watch 
 as nearly as possible at the same hour every 
 day. Be careful that the key is in good condi- 
 tion, as there is much' danger of injuring th£ 
 machinery when the, key is worn or cracked; 
 there.are more main-springs and chains broken 
 through a jerk in winding than from any other 
 cause. As all metals contract by cold and ex- 
 pand by heat, it is desirable to keep the 
 watch as nearly as possible at one temperature. 
 
580 
 
 WATER 
 
 Never lay it on marble. Keep the watch as 
 nearly as possible in one position — that, is if 
 it hangs by day, let it hang by night, against 
 something soft. The hands of a chro- 
 nometer or duplex watch should never be set 
 backwards— in other watches this is of no con- 
 sequence. The glass should never be opened 
 in watches that set and regulate at the back. 
 You cannot move the regulator Joo slightly or 
 too gently. Be careful to keep the watch- 
 pocket free from dust. 
 
 WATER.: — The innumerable uses to which' 
 Water is put in the household, and the profound 
 influence which it has upon tiealth and comfort, 
 render it of such importance that, as we have 
 said in the article on Houses, the condition of 
 the water supply and the character of the water 
 itself should be the first thing to engage the 
 attention in selecting or locating a home. 
 Water is the most important of all foods, 
 whether liquid or solid, and is taken into the 
 body to the amount of several pints daily.. It 
 constitutes almost 87 per cent, of the entire 
 bulk of the body. The qualityof the wafer' Of 
 which so large a quantity is required is a matter 
 of the first importance to every household. 
 
 Absolutely pure water consists only of oxy- 
 gen and hydrogen, but such an article does not 
 exist in nature. The nearest approach to pure 
 water is the distilled water produced by chem- 
 ists, but even this is not absolutely pure, and 
 it begins to absorb gases the moment it is 
 exposed to the air. The best natural waters 
 contain salts of lime, ammonia, magnesia, 
 carbonic acid, and other substances; and 
 many contain in solution organic and inorgan- 
 ic matter eno.ugh to render their use highly 
 objectionable. Water containing organic mat- 
 ter dissolved from animal and vegetable sub- 
 stances, or poisonous gases absorbed from the 
 air, is a very dangerous drink, and' should be 
 avoided. Water contaminated with miasma 
 causes fever and ague, and it is probable that 
 this disease is caused more frequently by 
 drinking such water than by breathing the air 
 of malarious districts. Water contaminated by 
 effluvia from cesspools, privies, and'barrfyards 
 is a fruitful source of typhoid fever. Muny of 
 the pleasanter drinking waters are very dan- 
 gerous from the contamination of cesspool mat- 
 ter. The Organic impurities are often resolved 
 and converted into pleasant tasting saline mat- 
 ters, the disease germs being still active. 
 
 Melted ice and snow are perhaps the purest 
 forms of water that can be obtained naturally ; 
 rain-water is never really pure, as it contains 
 gases which it absorbs in passing through the 
 air. The water of our lakes contains various 
 inorganic and organic impurities from the rivers 
 which flow into them or the' springs wiiteh- sup- 
 ply them. Spring or -well water, although it 
 may. look transparent, always contains saline 
 matters, and chiefly the lime salts ; hence such 
 water, although very agreeable to drink and 
 quite wholesome, is known as hard water, and 
 soap curdles in it and does not produce good 
 lather. Pure water is very insipid to the taste, 
 
 and it is to the gases and saline impurities of 
 ordinary spring water that its refreshing proper- 
 ties are mostly due. The danger from impure 
 water arises, as we have already said, from the 
 decaying organic matters and those derived from 
 cesspools, etc., with which it may be contam- 
 inated. River water contains less saline mat- 
 ter than spring water, but it is more likely to 
 contain organic impurities. Near large towns 
 it may contain a good deal of sewage, or refuse 
 from manufactories ; it contains also fishspawn, 
 leaves, and silt or mud,'acCordirig to the*rapidity 
 of the current. Before, therefore, it can be 
 used for drinking purposes, it must be filtered 
 through beds of sand, gravel, etc., so as to 
 remove impurities. Any running stream has 
 a self-purifying power, because it continually 
 exposes fresh portions of the water to the air, 
 and so the organic matters get oxidized; on 
 this account it is very important that in streams 
 supplying large towns there should be a rapid 
 current, absence of sewage from the towns 
 above, and proper filtration. River and rain 
 water are commorilykflown*as soft' waters, be- 
 cause they contain little or no lime ; hence they 
 are more useful for washing and other domestic 
 purposes. 
 
 In selecting water, when selection is possi^ 
 ble, it is desirable that, it should be clear and 
 bright, without smell or disagreeable taste, 
 cool and soft, and of smooth and soft flavor, 
 but the latter quality will necessary vary with 
 the soil or rock from which the water is ob* 
 tained. As a rule, there is an unpleasant smell 
 and not unfrequently an unpleasant taste from 
 water contaminated with animal matter, either 
 when first drawn from the well or after having 
 been set aside for a time, and such water 
 should never be drunk. It is, moreover, not 
 infrequently turbid, or leaves a deposit more or 
 less slight after having been left at rest; but 
 sometimes water sufficiently impure to produce 
 disease rfiay.have none of these characteristics. 
 Turbid water, if from a brook, may be harm- 
 less, since the turbidity may be due only to the 
 soil or sand with which it is mixed, and which 
 may "entirely subside; but all turbid water 
 should be regarded with suspicion, either in 
 reference to healthfulness orjiardness. Turbid 
 water from wells almost always Implies con- 
 tamination. Unfiltered-water may also contain 
 animalcules or the lower forms of vegetable 
 life, and particularly if it have been derived 
 from a watershed or allowed to remain without 
 much motion in uncovered tanks. Such' ad- 
 ditions are extremely rare in deep well-water, 
 and very frequent in pools. It is desirable of 
 course that all such impurities should be ex- 
 tracted by filtration or rendered harmless by 
 boiling ; and it may be laid dow,n as a general 
 rule that while no kind of water is injured by 
 filtration, nearly all may possess substances 
 which might advantageously be removed by 
 that process. Wherever there is reasonable 
 ground to believe that the water is impure 
 from animal matter, and where the water has 
 a disagreeable smell or taste, it is desirable 
 
WATER 
 
 681 
 
 that it should be boiled, and if possible filtered, 
 before being used as drinking water. 
 
 Cooling Water without Ice. — Put it into 
 an earthen jar or pitcher, which surround with 
 two or three folds of cotton or linen cloth, to 
 be kept constantly wet. The evaporation from 
 the cloth, especially if the jar be placed in a 
 draught of air, will carry off the heat from the 
 ' inside, and reduce the water to a very low tem- 
 perature. 
 
 Distilled Wa$er. — In many cases of sick- 
 ness, distilled water is an important aid to re- 
 covery. It can only be made by the use of 
 apparatus which is very troublesome and in- 
 convenient. Druggists usually keep it for pre- 
 paring medicines. ; Water which is almost as 
 good for all ordinary purposes can be easily 
 prepared by boiling common water briskly for 
 a few minutes, and when it is cool, straining it 
 through a pan of charcoal, and keeping it in a: 
 well-corked bottle in a cool, dark place. 
 
 Filters. — There are two objects to be at- 
 tained in filtering water, viz.,. to remove any< 
 gases upon which a disagreeable smell may 
 depend, and to arrest any particles of matter 
 that may be suspended in the water ; in other 
 words, to deodorize and clarify the water. Fil- 
 ters of sand were formerly in common use, and 
 such may aerate or clarify water and remove 
 all organisms. Sand is not, however, a deodor- 
 izer, since it does not ahsorb gases, and there- 
 fore charcoal is greatly to be preferred. Char- 
 coal, indeed, is the most valuable of all agents 
 for the purpose of filtering. The foulest ditch 
 water made to pass through it comes out sweet, 
 clear, and bright. Animal charcoal, derived 
 from burnt bones, is to be preferred to wood 
 charcoal, since it will absorb a very much 
 larger volume of gas and destroy animal matter. 
 There are many forms pf 
 filters, nearly any of which 
 are good, and some of 
 which should find a place 
 in every household. They 
 naturally divide into those 
 used where water runs from 
 faucets in the house; and 
 where it does not. 
 
 Of the later and simpler 
 class, one which 'can be 
 made in every household, 
 and which has been repeat- 
 edly used by the writer, is 
 represented in Fig. i. Pro- 
 cure a wooden box (a) 
 three feet high and a foot 
 square, open on one side, 
 with a shelf (;«)? on this 
 shelf place a common stone 
 jar (c), and let a flower-pot 
 (d) rest in the mouth of the 
 jar. If you cannot get a 
 jar or tank with- a faucet 
 fitted, in a hole neatly made 
 in the bottom of the jar, in- 
 sert the cork (e) from beneath, and place a 
 sponge (£; in the hole'at the bottom otthe flow- 
 
 Fig, i. 
 
 Home-made Filter. 
 
 er-pot. Put a large sponge (/) over the open- 
 ing in the jar, and a piece of thin muslin \g) 
 over this- sponge; then put into the jar, first a 
 layer of three or four quarts of clean white, or 
 river sand (A), then the same quantity of pulver- 
 ized charcoal (»' ), and above that a quart of 
 small pebble stones (J). The pitcher (i) stands 
 below the shelf (;«). In order to have pure 
 water, the filter should be kept constantly at 
 work. During the greater pai-t of the year it 
 should be placed near the hydrant, or pump, 
 so that the waste water may flow ofjf... 
 
 The flower-pot (d) whose sppnge prevents 
 coarse materials passing.into the jar, should be 
 cleaned once or twice a week; but the jar 
 requires no attention whatever, more than once 
 or twice a year. Care 'must be taken to have 
 the hole into which the cork (e) is fitted, close 
 to the bottom of the jar, so that- when the fil- 
 ter is not at work, no water will remain to be- 
 come impure. 
 
 The whole cost of this filter need not exceed 
 two dollars.' 
 
 Another is shown in Fig. 2. The water is 
 forced through the charcoal from beneath, and 
 
 Fig. 2. Tank Filter. 
 
 the filtration is thus rendered more complete. 
 In both the foregoing, the charcoal should 
 be frequently renewed. 
 
 A very simple filter has recently been de- 
 vised for use on faucets (Fig. 3). It contains 
 a little cup (a) filled 
 with coarse charcoal 
 and sand, and provi- 
 ded with a network 
 of wire gauze — this 
 is reversible. Above 
 that is placed a com- 
 mon sponge pressed 
 firmly into its place 
 so that it entirely fills 
 the space. This is 
 encased in a little 
 perforated cap (b), and is placed over the 
 charcoal vessel. The water which passes 
 through this is, therefore, obliged to pass 
 through the sponge, and then through the 
 charcoal. Although it acts as a perfect fijter, 
 it- does not seriously interrupt, the flow. The 
 
 a 
 
 T\%. 3. The Triple Filter. 
 
582 
 
 WATER 
 
 advantage of this filter is, that when it becomes 
 clogged and the flow of the water is impeded 
 by the impurities separated, it is merely neces- 
 sary to open it and take out the sponge, wash 
 it and return it to its place, and reverse ' (a) 
 when the first pint of water passing through 
 cleanses it. 
 
 Hose and Basin Cock Filters. 
 
 Fig. 4, is a house filter without the sand and 
 charcoal cups, containing the sponge only. 
 
 Porous stone is sometimes used for filtering ; 
 the difficulty with it often is that it soon clogs, 
 and cannot easily be cleaned. 
 
 Filters are constructed on the same princi- 
 ple for use in manufacturing establishments. 
 Figure 5 represents one suitable for a large 
 factory or 110161. 
 
 As there are really two filters, either one 
 
 Constant Stream Filter. 
 
 may be cleansed without interfering with the 
 flpw of water through the other, as indicated 
 by the arrangement of the cocks. 
 
 Tests for Impurities. — The presence of 
 organic matter in water may generally be de- 
 tected by putting two or three drops of Condy's 
 fluid, or permanganate of potash, into half a 
 gallon of the water; if pure, there will be a 
 pink tinge ; if impure, it will soon become col- 
 orless, or a faintly brown precipitate is pro- 
 duced. A still more simple test is given in the 
 Journal of the Franklin Institute. A half- 
 pint of the water should be placed in a perfect- 
 ly clean colorless glass bottle ; a few grains of 
 the best white sugar should be added to it, 
 and the bottle exposed to daylight in the win- 
 dow of a warm room. If the water becomes 
 
 turbid, sewage contamination may be suspect- 
 ed. 
 
 For the discovery of Sulphate or Carbonate 
 of Lime or Magnesia, add a few drops of a 
 solution of nitrate of barytes, when the fluid 
 will become turbid, which turbidity again will 
 be removed by the addition of a drop or two of 
 pure nitric acid. 
 
 For the Chlorides, add a solution of 
 nitrate of silver to the previously tested 
 solution, which gives a precipitate. . 
 
 The Sulphates or Carbonates are also 
 indicated by the turbid appearance on 
 the addition of a solution of acetate of 
 lead. 
 
 Sulphate of Lime is also detected by 
 what is called the soap test, which is 
 applied 'by means of' a solution of soap 
 in alcohol ; when the sulphate exists in 
 an undue degree, causing the water to 
 be hard, it throws down a curdy precip- 
 itate, which is in proportion to the quan- 
 tity of lime. 
 Magnesia is indicated when a milkiness is 
 the consequence of adding a solution of phos- 
 phate of soda to water which has previously 
 been treated with carbonate of ammonia. 
 
 Free Carbonic Acid is detected by a milki- 
 ness being produced by the addition of an 
 equal proportion of lime-water, or by adding a 
 small quantity of the acetate of lead. 
 
 The tests for the more rare salts, &c, are 
 too delicate for ordinary use, and they are 
 of little interest to the house- 
 holder for ordinary domestic 
 purposes. 
 
 The hardness of water is caus- 
 ed by the presence of lime, 
 or magnesia salts. When hard- 
 ness is due to the presence of 
 carbonates of those substances 
 held in solution by carbonjp acid, 
 it is " temporary," and simply 
 boiling the water for a short' 
 time will remove it. The lime 
 and magnesia carbonates set- 
 tling to the bottom of the vessel 
 in flocks. It is "permanent" 
 when sulphate of lime is present, 
 which is not removed by boiling 
 in this manner. The use of hard water for 
 washing purposes is to be avoided, if possible, 
 as lime or magnesia forms insoluble com- 
 pounds with soap, thereby rendering much 
 of it useless. 
 
 WATER-BACK. — An iron chamber at the 
 back of the range through which the cold water 
 enters by one pipe, and out of which it passes 
 by another into the boiler. Coal and ashes some- 
 time accumulate between it and the grate, and 
 prevent it from becoming properly heated. If 
 hot water cannot be readily had, this should be 
 looked to. If the fire becomes extinguished 
 early on a very cold night, and the draft is left 
 open, the current of cold air which passes "up 
 the chimney will strike directly upon the " water 
 back" and perhaps freeze the water which . 
 
WATER-CLOSETS 
 
 WATER-MELON 
 
 683 
 
 stands in it. Of course this might be avoided, 
 if the faucet through which the water from the 
 boiler passes were turned so as to permit a 
 trickling stream to flow out, as that would be 
 sufficient to keep the water moving the entire 
 length of pipe. 
 
 The water-backs in houses where the ranges 
 have had no fires lighted, and where the water 
 has been allowed to collect, will cause a great 
 deal of trouble to owners by flooding the pre- 
 mises if they are not cared for. A good rule 
 to adopt in all houses is for the servant to test 
 the faucet through which the hot water passes, 
 the first thingin the morning, if the, fire is suf- 
 fered to go out over night. If it is found that 
 it will not flow, while it will come through the 
 cold water pipe, there is good reason for be- 
 lieving that the frost has sealed it up. No 
 fire should be made, but the plumber sent 
 for, who will disconnect the water pipes and 
 remove the water-back, after which there may 
 be fires until the water-back is replaced,' but no 
 hot water. The ice is then thawed.out by steam, 
 the water-back tested in order to discover 
 whether any flaws have been made. by the ac- 
 tion of the frost, after which it is replaced or a 
 new one substituted. All troubles of this kind 
 may be entirely escaped if a low fire is main- 
 tained all night. It is unusual for a water-back 
 to freeze up in one night, even if the fire is 
 dropped early in tie evening, the brick-work 
 retaining some warmth for twenty-four hours, 
 except during excessively cold weather, if 
 the water is kept running through the boiler all 
 the hot water will be wasted, but the sacrifice 
 of a little convenience in this regard will save 
 miny hours of delay and the litter and expense 
 of the plumber'S: work. 
 
 Plumbers say that there is very. little com- 
 plaint of bursting boilers, and that most of the 
 so-called explosions are really the results only 
 of burst water-backs. By carelessness, after a 
 water-back has frozen, much inconvenience may 
 be caused in a kitchen. If a fire is made in a 
 range which has a frozen water-back, the almost 
 inevitable result will be an explosion, for the 
 heat converts the water in the water-back into 
 steam, which is held in the chamber by the ice 
 which stops the pipes. There is a loud report, 
 followed by a rush of steam, a sudden quench- 
 ing of the fire, and then a flood of water. If 
 the faucet connecting with the boiler is tested 
 before the fire is made, and there is found to 
 be no pressure, fire should not be lighted until 
 the plumber has blown out the pipe. It may 
 be that the . back will burst, as it frequently is 
 known to do, while the freezing is going on. 
 The water-backs will stand great pressure, but 
 in a majority of cases where they are exposed 
 to the frost the sudden contraction of the cast- 
 iron chamber and the simultaneous expansion 
 of the contents of the water-back result in a 
 split. 
 
 ■WATER BATH. {See Bain-Marie.) 
 
 ■WATER-CLOSETS.— Though unquestion- 
 ably a great convenience, water-closets, as now 
 usually placed in houses, are an invention, of 
 
 which no one has any special reason to be 
 proud. With a show of .cleanliness they com- 
 bine essential nastiness and a good deal of real 
 danger. In cities, perhaps, their use cannot at 
 present be dispensed with ; in the country; with 
 iriiperfect drainage and water-supply, -they.' are 
 simply a nuisance. Earth should always be 
 used instead of water in country-places; it is 
 preferable in every way. (See Earth-closet). 
 To keep water-closets reasonably safe, the first 
 thing is ventilation of the sewers and especial- 
 ly of the soil-pipe in the house ; .if not they 
 ventilate themselves into the house by means 
 of the water-closets. Disinfectants may be 
 used (such as carbolic acid, either in powder 
 or solution) but are not of so much value as is 
 the free ventilation of drains and soil-pipes.. 
 This is the only condition of safety. 
 
 Fixed wash-basins in bed rooms, however, 
 kill ten to the water-closet's one. The water 
 trap is a very indifferent barrier to sewer-gas, 
 and the overflow of the' basin is a perfect gate- 
 way for contagion — especially in bed-rooms 
 having no fire-place and with closed windows. 
 {See Drainage.) 
 
 ■WATER-CRESS. This is the most com? 
 mon and the best of the family of cresses. It 
 has a warm pleasant taste, which renders it a 
 favorite salad;, and the neatness of its form 
 makes it useful for decorating meats and other 
 dishes. It grows on the banks of running 
 streams, preferring clean water to muddy. It 
 should.be .carefully distinguished from the 
 water-parsnip which is poisonous, and which is 
 frequently " found growing with it... Water 
 cress is found in abundance in the markets 
 from March until May, and again from Sep- 
 tember until November. {See Salads.) 
 
 WATER-CURE. (See Hydropathy.) 
 
 WATER-MELON. — This favorite summer 
 fruit is cultivated throughout the country, 
 though it arrives at a perfection in the Southern 
 States which is perhaps hardly equalled further 
 north. Among the best varieties are the Spanish, 
 mountain sweet, orange, Carolina, citron, etc. 
 The Spanish variety is one of the choicest,being 
 very sweet and rich, and of good size. The 
 skin is dark green in color, the rind is moder- 
 ately thick, and the flesh red, and solid. The 
 orange water-melon is smaller, of a round 
 shape, and very sweet; in eating, the rind 
 should be cut through and taken off without 
 breaking the inner pulp. The Carolina water- 
 melon is. a good variety, much cultivated at the 
 South, and is the first to make its appearence. 
 in the market ; it ripens in July and is shipped 
 north in large numbers. The citron water- 
 melon ripens later, and is quite small and 
 round, with a very thick skin or rind; it is 
 generally used fdr preserves. • The common 
 test in selecting water-melons is to press them 
 between the hands and knees j when ripe they 
 make a sout of- cracking noise. A simpler test 
 is to thump them, or rap them with the knuck- 
 les ; they will then, if ripe, give back a sort of 
 muffled, hollow sound. It requires practice,- 
 hqweyer,. to. judge them properly.. One ruls 
 
684 
 
 WATER-PROOF 
 
 'should always be observed in regard to water- 
 melons, and that is never to eat one which has 
 been plucked for more than four or five days. 
 Water-melons are in season from about the 
 middle of July to the middle of September. 
 
 •WATER-PROOF. — The cloth commonly 
 called " water-proof" and sold in the stores as 
 such is not really water-proof though it will 
 keep out the dampness for a much longer time 
 than ordinary cloth. The only fabric yet pro- 
 duced which is wholly impervious to water is 
 Macintosh, a cloth covered with India-rubber 
 in solution. A very good quality of this may 
 be made as follows : Dissolve one pint by weight 
 of India-rubber, and one of paraffin or stearin, 
 in two of benzole ; dilute as much as necessary, 
 and either saturate the fabric with it or lay it on 
 with a brush. A good water-proof for common 
 use can be made of unbleached muslin ; hang 
 it up in a dry place, and, with a brush, give it 
 two coats of boiled linseed oil. The oil may 
 be bought ready boiled. Canvas may be pre- 
 pared in the same way. Or, get some weak 
 size, such as is used by paper-makers ; heat it, 
 and stir in a small lump of alum and a small 
 quantity of soap-lather. Then with a brush 
 apply it to the cloth as directed above for the 
 oil. Water-proof clothing is not healthy, because 
 it excludes air from the body and confines the 
 perspiration which is constantly thrown off 
 from the skin and which is essential to health. 
 When worn at all, it should only be in cases of 
 necessity, and should be taken off as soon as 
 the need for it is past. 
 
 WAX. — This useful substance is obtained 
 from the comb of the honey-bee, and in its 
 original state is known, as bees-wax, which has 
 a considerably quantity of honey still united 
 with it, and is of a dirty yellowish color. Before 
 Wax is employed for the ordinary purposes, it is 
 purified and bleached, by first soaking it in 
 cold water, and then boiling it in hot water, 
 after which the wax is allowed to collect at the 
 top by cooling, when it is -still to be bleached. 
 The bleaching process consists in cutting the 
 wax into very thin ribands and exposing it to 
 the, action of light and air. Chlorine bleaches 
 wax very readily, but it renders it extremely 
 brittle,, and unfit for use in candles. When 
 thoroughly bleached, the wax is cut into the 
 thin round cakes in which form white -wax is 
 sold. White wax is sometimes adulterated with 
 white-lead to increase its weight ; this may be 
 detected by melting the wax in water, when the 
 lead will fall to the bottom of "the vessel. Adul- 
 teration by mixing tallow or suet with it may be 
 detected by its greasiness, and by its wanting 
 that transparency which pure white wax pos- 
 sesses ; also by its disagreeable odor when 
 melted. Spermaceti is also employed for the 
 adulteration of wax; this mixture is less trans- 
 parent than pure wax, and it melts more easily ; 
 the surface of the cake has also a mottled ap- 
 pearence. Wax is also adulterated with resin, 
 which renders it brittle ; the presence of resin 
 may be suspected when the fracture appears 
 smooth and ■ shining instead of granular, and it 
 
 WE1GELA 
 
 may be detected by putting small pieces into 
 cold alcohol, which will dissolve the resin and 
 leave the wax untouched. In buying -wax, 
 break each cake, for the centre is often impure, 
 the outside only being good. Paraffine is the 
 most common adulterant, and is difficult to de- 
 tect, except by chemists. Wax is an ingredi- 
 ent of many plasters, ointments, and cerates. 
 (See Candles.) 
 
 WEAK-FISH. — This is an excellent fish 
 when' freshj but it is not firm-fleshed, and after 
 being kept a few days its flesh becomes soft 
 and spongy and loses its flavor. In color, the 
 weak-fish is of a bluish gray, with speckled 
 back and sides, belly white, fins yellow, and 
 the under jaw quite red. It is in season from 
 May to October, but is best in September and 
 October, when it is also very abundant. It 
 weighs from half a pound to eight pounds, but 
 the average weight is about one pound. Boil- 
 ing is the Dest way of cooking it. Prepare, cook 
 and serve as directed for Bass. 
 
 WEBBING. — A strong hempen fabric, from 
 one to three inches wide, used for holding up 
 the seats of stuffed chairs, sofas, etc. 
 
 WEDGWOOD MORTAR.— Many of the 
 receipts in this book require for their proper 
 preparation the use of a pestle and mortar. 
 Those made for druggists of marble or ironstone 
 
 Pestle and Mortar. 
 
 are expensive, but an excellent article which 
 will answer all household purposes is made of 
 the wedgwood earthenware, and.may be procur- 
 ed at any house-furnishing store. In selecting 
 see that both mortar and pestle are perfectly 
 smooth and free from all bubbles and other 
 imperfections. . 
 
 WEIGELA.— The Weigelas, though intro- 
 duced within a comparatively recent period, 
 have already become favorite garden shrubs ; 
 and deservedly so, for their brightly colored 
 flowers, intermixed with the glossy green fol- 
 iage, produce a fine effect either in a flower-bed 
 or on the lawn. Their culture is very simple, 
 for they will thrive in any good garden soil. 
 Plant either in autumn or spring, and in setting 
 it out, dig a hole three feet in diameter, unless 
 the shrub is very small, when two feet will do. 
 No further care will be required, though if a 
 good compost of manure be dug in around the 
 roots every spring, the trouble will be repaid 
 in a greater profusion of bloom. 
 
 Of the several varieties, Weigela alba has 
 white flowers, which change to a pale rose tinti 
 
WEIGHTS AND MEASURES 
 
 585 
 
 Weigela nivea produces pure white flowers, 
 very beautiful for large bouquets or vases ; 
 
 Weigela rosea bears apple-blossom colored 
 flowers, blending pink and white in a lovely 
 intermingling. 
 
 WEIGHTS AND MEASURES. 
 I. 
 
 CONVERTIBLE WEIGHTS AND MEASURES. 
 
 Sufficiently near correctness for all practical 
 purposes. (For convenience in consultation, 
 the following table is also given on the inside 
 of the front cover). 
 
 Wheat flour, i pound is one quart. 
 
 Indian meal, I pound 2 ounces are I quart. 
 
 Butter, when soft, 1 pound is 1 pint. 
 
 Loaf sugar, broken, r pound is 1 quart. 
 
 White sugar, powdered, 1 pound 12 oz.are 1 
 quirt. 
 
 Best brown sugar, I pound 2 ounces are 1 
 quart. 
 
 Ten eggs are 1 pound. 
 
 Sixty drops are 1 teaspoonful. 
 
 Four teaspoonfuls are 1 tablespoonful: 
 
 Two dessert spoonfuls are 1 tablespoonful. 
 • A tablesp-Oonf.ul,is.^. ounce. ..... . 
 
 Eight tablespoonfuls are I gill. 
 
 Thirty-two tablespoonfuls are I pint. 
 
 A common-sized sherry glass holds yi a gill. 
 
 A common-sized. claret-glass >holds. 1 gill. 
 
 A teacup holds from a gill to half a pint. 
 
 A common-sized tumbler holds yi a pint. 
 
 When " wineglass" is used in this book 
 without specification, it means sherry glass. 
 
 It must be borne in mind, however, that the 
 foregoing are only approximations, and that in 
 those receipts which evidently call for a deli- 
 cate adjustment of proportions, they will not 
 answer. The truth is, that every kitchen 
 should be supplied with a good scale, as one 
 of the most important items in its furniture ; 
 and it should be kept, moreover, in constant 
 use. The neglect of this, and the habit of 
 resting satisfied with " about the right propor- 
 tion," when exactness is of the utmost im- 
 portance, is one of the most serious vices of 
 American cookery. 
 
 ir. 
 
 LIQUID MEASURE.* 
 
 Used in measuring all kinds of liquids. 
 
 Ale, beer, porter, and milk, were formerly- 
 sold by what was called Beer Measure, of which 
 the gallon contained 282 cubic inches. 
 
 4 gills (gi.J are 1 pint, pt. 
 
 2 pints, 1 quart, qt. 
 
 4 quarts, i gallon, gal. 
 
 A hogshead (hhd.), when regarded as a 
 measure, is 63 gallons equal 252 .quarts, 504 
 pints, or 2016 gills ; but the term is often ap- 
 plied to, large casks of varying capacity. 
 
 A barret (bbl.), in some States is, 31 i gal- 
 lons, and in others 28 to 32 gallons. 
 
 '- The tables from here en are piracipally condensed from Green- 
 leal'l 'Practical Arithmetic, Robert S. Davw * Co., Boston. 
 
 Apothecaries reckon one pint' (O) equal 
 to 16 fluid ounces (f. § ) ; 1 fluid ounce equal 
 to 8 fluid drams (f. 3). 
 
 The standard liquid gallon of the United 
 States contains 231 cubic inches, and the Im- 
 perial gallon of Great Britain, 277.274 cubic 
 inches. 
 
 ill. 
 
 DRY MEASURE. 
 
 Used in measuring such dry articles as grain, 
 fruit, roots, coal, etc. 
 
 2 pints (pt.) are i quart, qt. 
 8 quarts, j peck, pk. 
 
 4 pecks, 1 bushel, bu. 
 
 The chaldron, a measure of 36 bushels, 
 formerly employed with some kinds of coal, is 
 now seldom used. 
 
 The standard bushel of the United States 
 contains 2150.42 cubic inches ; and the Im- 
 perial bushel of Great Britain, 2218.192 cubic 
 inches. 
 
 IV. 
 
 TROY WEIGHT. 
 
 Used for weighing gold, silver, jewels, and 
 drugs in prescriptions. 
 
 "24 grains (gr.) are i pennyweight, dwt. 
 20 pennyweights, I ounce, oz. 
 
 12 ounces, i pound, lb. 
 
 A pound Troy contains 240 pennyweights, 
 or 5760 grains. 
 . Apothecaries, in mixing medicines, use 
 the pound, ounce ( § ), and grain, of this 
 weight ; but divide the ounce into 8 drachms 
 (3), each equal to three scruples (3), each 
 scruple being equal to 16 grains. 
 
 A carat, for gold-weight, is 4 grains ; for 
 diamond-weight, is 3.2 grains, 
 v. 
 avoirdupois weight. 
 
 Used for nearly all articles - estimated by 
 weight,, except gold, silyer, jewels, and drugs 
 in prescriptions. 
 
 16 drams (dr.) are i ounce, oz. 
 
 16 ounces, 1 pound, lb.' 
 
 25 pounds, 1 quarter, qr. 
 
 4 quarters, or 100 lb., 1 hundred-weight, cwt. 
 
 20 hundred-weight, i ton, T. 
 
 Formerly, 112 pounds, or 4 quarters of 28 
 pounds each, were reckoned a hundred-weight, 
 and 2240 pounds a ton, now called the long ton. 
 This is now seldom employed in this country, 
 except at the mines for coal, or at the United 
 States Custom-houses for goods imported 
 froni Great Britain, in which country such 
 weights continue to be used. 
 
 A pound Avoirdupois is equivalent to 7000 
 grains Troy, so that 144 pounds Avoirdupois 
 are equal to 175 pounds Troy. 
 
 VI. 
 LINEAR MEAS.URE. 
 
 12 inches (in.) are i foot, ft. 
 
 3 feet, 1 yard, yd. 
 
 5K yards, 1 rod, rd. 
 
 40 rods, 1 furlong, fur. 
 
 8 furlongs, x common mile, m. 
 
586 
 
 WEIGHTS AND MEASURES 
 
 A mile is 320 rods = 1760 yards = 5280 
 feet = 63560 inches. 
 
 In measuring cloth and other woven fabrics, 
 the linear yard is divided into halves, quarters, 
 eighths, and sixteenths. Formerly a sixteenth 
 of a yard, or z l 4 inches, was called anail. 
 
 An engineer's chain, or measuring tape, is 
 usually 100 feet in length, with each foot 
 divided into tenths. Surveyors, however, 
 make frequent use of Gunter's chain, which is 
 4 rods, or 66 feet, in length, and divided into 
 loo links of 7.92 inches each. Links are 
 usually expressed as hundredths of a chain. 
 
 Six feet equal 1 fathom, in measuring 
 depths at sea ; and 3 common miles equal I 
 league on the land. 
 
 A geographic or nautical mile is ^ of the 
 length of a degree of latitude. 
 
 The United' States coast- survey employ 
 6086.34 feet, or 1.1 5 _|_ common miles, as the 
 average length of a nautical mile, and 69.16 
 common miles as the length of a degree of 
 longitude on the equator. 
 
 SURFACE MEASURE. 
 
 144 square inches (sq. in.) are i square foot. sq. ft. 
 
 9 square feet, I square yard, sq. yd. 
 
 3o5£ square yards, i square rod or perch, P. 
 
 160 square rods or perches, i acre, A. 
 
 640 acres, i square mile, M. 
 
 An acre is 4840 square yards =43560 
 square feet = 6272640 square inches. 
 
 In surveying by Gunter's chain, 1 square 
 chain is 16 square rods, and 10 square chains 
 are 1 acre. 
 
 In measurement of government lands, 640 
 acres, or 1 square mile, make 1 section of 
 land. 
 
 A rood equals 40 square rods or perches, 
 but this denomination is not now much used. 
 
 SOLID MEASURE. 
 
 1728 cubic inches (cu. in.) are t cubic foot, cu. ft. 
 27 cubic feet, i cubic yard, cu. yd. 
 
 128 cubic feet, i cord, C. 
 
 A solid yard, or 27 solid feet, is equal to 
 46656 solid inches. 
 
 IX. 
 
 TIME MEASURE. 
 
 The Calendar Months, their names, order, 
 and number of days, are as follows : 
 
 January, 
 February, 
 
 1st mo 
 
 2d " 
 
 March, 
 
 3d " 
 
 April, 
 
 4th " 
 
 May, 
 
 5 th 
 
 June, 
 
 6th " 
 
 31 days. 
 28 or 29. 
 3 1 days. 
 
 30 '' 
 
 31 " 
 30 " 
 
 July, 7 th mo. 
 
 August, 8th " 
 September, gth " 
 October, roth " 
 November, nth " 
 December, 12th " 
 
 3 1 days. 
 31 '' 
 30 " 
 3. " 
 30 " 
 3< " 
 
 equal 
 
 A common year has 8760 hours, 
 525600 minutes,or 31536000 seconds. 
 
 The number of days contained in each 
 month may be remembered by recollecting 
 that the months are long and short alternate- 
 ly, with the exception of August; which, as 
 well as July, is long. 
 
 A true year, also called a solar or tropical 
 year, is the exact time in which the earth 
 
 makes a revolution around the sun, or 365 d. 
 5 h. 48 m. 49.7 sec. 
 
 The common year of 365 days comes short 
 of the true year 5 h. 48. m. 49.7 sec, or 1 day 
 (lacking only 44 m. 41.2 sec), in 4 years, so 
 that an approximate correction of the calendar 
 can be made by having' every fourth year of 
 366 days. 
 
 But, by making every fourth year a leap- 
 year, there will be a gain in the calendar of 
 13 h. 37 m. lo sec. in 100 years, or a little over 
 8 days in 400 years ; hence, a second approx- 
 imate correction can be made by having only 
 every fourth of the centennial years a leap 
 year. Hence, 
 
 Every year whose number can be divided by 
 4 without a remainder, except centennial 
 years, and every centennial year whose number 
 can be divided by 400 without a remainder, is 
 a leap year and the others are common years. 
 
 x 
 
 Counting. 
 1 dozen, 
 1 gross, 
 1 score, 
 1 hundred, 
 
 MISCELLANEOUS MEASURES. 
 Paper. 
 
 is 24 sheets. 
 20 quires. 
 
 12 units. 
 12 dozen. 
 20 units. 
 5 scores. 
 
 1 quire, 
 i ream, 
 
 1 bundle, 2 reams. 
 
 1 bale, 5 bundles. 
 
 Capacity. 
 56 pounds of butter, are 1 firkin. 
 
 64 pounds of soap, 1 firkin. 
 
 56 pounds of rye, 1 bushel. 
 
 56 pounds of corn, 1 bushel. 
 
 60 pounds of wheat, 1 bushel. 
 
 60 pounds of beans, 1 bushel. - 
 
 60 pounds of potatoes, 1 bushel. 
 
 60 pounds of clover seed, 1 bushel. , ; 
 
 100 pounds of fish^ 1 quintal. 
 
 100 pounds of gram, , 1 cental. ' Y 
 112 pounds of vegetables, , 1 barrel. . 
 
 196 pounds of flour, 1 barrel. 
 
 200 pounds of beef or pork, 1 barrel. ' 
 
 256 pounds of water, 1 barrel. 
 
 Meal, either of Indian corn or rye, is usu- 
 ally estimated at 50 pounds to a bushel, and 
 wheat bran at 20 pounds to a bushel. 
 
 A quarter of grain, in England, is equal to 8 
 Imperial bushels, or to 560 pounds. 
 
 A perch of masonry, or of building stone, is 
 24^ cubic feet. 
 
 A ton of timber is commonly estimated at 
 40 solid feet, but as usually measured is 50 
 solid feet. 
 
 With transportation companies a ton of 
 freight is quite variable, being for many 
 articles estimated by the space occupied, and 
 for others by weight. 
 
 Four inches equal 1 hand in measuring the 
 height of horses directly over the fore feet. 
 
 A pile of wood 8 feet long, 4 feet wide, and 
 4 feet high, is a cord. A cord foot (c f.) is 
 1 foot in length of this pile, or 16 cubic feet. 
 
 METRIC OR DECIMAL SYSTEM. 
 
 The Metric System of weights and measures, 
 authorized by Congress, in 1866, to be used 'in 
 the United States, was devised in France, ac- 
 cording to the decimal scale. 
 
 The Higher Denominations of a weight 
 or measure are expressed by prefixing to the 
 name of its principal unit. 
 
WEIGHTS AND MEASURES 
 
 587 
 
 Deka, Hecto, Kilo, Myria, 
 
 io, ioo, 1000, 10000; 
 
 and the Lower Denominations by prefixing 
 
 Deci, Centi, Milli, 
 
 10th, iooth, xoooth. 
 
 I. 
 
 METRIC MEASURES OF LENGTH. 
 
 The Meter, the principal unit for the 
 measure of length, is very nearly one ten- 
 millionth of the distance on the earth's sur- 
 face from the equator to the pole. 
 
 io millimeters (mm.) are i centimeter (cm.),=to .3937 inch. 
 
 10 centimeters, 1 decimeter, 3-937 inches. 
 
 10 decimeters, i meter (me.), 39-37 inches. 
 
 10 meters, 1 dekameter, 393.7 inches; ■ 
 
 10 dekameters, 1 hectometer., 328 feet 1 in. 
 
 10 hectometers, 1 kilometer (km.), 3280 ft. 10 in. 
 
 10 kilometers, 1 myriameter, 6.2137 miles. 
 
 . The meter is used as the unit of measure 
 for all common length's and distances. It is 
 about 3 feet 3 inches and 3 eighths of an inch 
 in length. 
 
 The kilometer is taken as the unit in 
 measuring long distances, as the length of 
 roads, distances between cities, etc. It is 
 about 200 rods, or ^ of a mile. 
 
 25 millimeters nearly replace the inch, 3 
 decimeters the foot, 5 meters the rod, and 
 1600 meters, the mile. 
 
 II. 
 
 METRIC MEASURES OF SURFACE. 
 
 The Square Meter, the principal unit for 
 the measure of surface, is the square whose 
 side is one meter. 
 
 11X1*7. millimeters (mm. *), are 1 to. centimeter (cm.* ) t =.00155fiq. in. 
 700 Mq. centimeters, 1 sq. decimeter. .107Gsq.ft. 
 
 100 sq. decimeters, 1 sq. meter cm. *), 1.196 sq yd. 
 
 Since the side of a square meter is I meter, 
 or io decimeters, a square meter is equal to 
 io X io = ioo square decimeters ; since the 
 side of a square decimeter is I decimeter, or 
 io centimeters, a square decimeter is equal to 
 io X io = ioo square centimeters, etc. Hence, 
 
 The scale is ioo, and two orders of figures 
 must be allowed to each denomination. 
 
 The Are, the principal unit in measuring 
 land, is a square whose side is ten meters. 
 
 ioo centiares are i are (ar.), equal to 1 19.6 sq. yd. 
 
 100 ares, 1 hectare (ha.), 2.471 acres- 
 
 A centiare, or square meter, is about \\ 
 square yards, and a hectare about 2j£ acres. 
 
 40 ares nearly replace an acre of common 
 surface measure. 
 
 iir. 
 
 METRIC MEASURES OF VOLUME. 
 
 The Cubic Mater, the principal unit for 
 the measure of volume, is the cube whose edge 
 is one meter. 
 
 1000 m. millimeters (mm 5 ), ore 1 eu. centimeter (cm.»L=.n61 eu. in. 
 1000 eu. centimeter, 1 eu. decimeter, 60.012 eu. in. 
 
 1000 cu. decimeters, leu. meteb (m.» ), 1.308 cu. yd. 
 
 Since the edge of a cubic meter is i meter, 
 or 10 decimeters, a cubic meter is- equal to io 
 X 10 X 10 = 1000 cubic decimeters ; since 
 the edge of a cubic decimeter is one decimeter, 
 or 10 centimeters, a cubic decimeter is equal 
 to 10 X 10 X 10= 1000 cubic centimeters, 
 etc. Hence,— 
 
 The scale is iooo, and three orders of 
 figures must be allowed to each denomination. 
 
 The Liter, the principal unit for liquid or 
 dry measure, is a cubic decimeter. 
 
 10 milliliters are 1 centiliter (cl.), equal to .338 fluid oz. 
 
 10 centiliters, 1 deciliter, .84s gill. 
 
 10 deciliters, 1 liter (It.), 1.0567 quarts. 
 
 10 liters, 1 dekaliter, 2.6417 gallons. 
 
 10 dekaliters, 1 hectoliter (hi.) 26.417 gallons. 
 
 10 hectoliters, 1 kiloliter, 264.17 gallons. 
 
 The liter is used in measuring liquids, and 
 is about 1 ^ liquid quart. 
 
 The hectoliter is used in measuring grain 
 and like articles, and is 2.837 bushels, or about 
 2 § bushels, or I of a barrel ; a liter is very nearly 
 .908 of a dry quart. 
 
 4 liters a little more than replace the liquid 
 gallon, and 35 liters very nearly the common 
 bushel. 
 
 A milliter is equal to 1 cubic centimeter ; 
 a centiliter is equal to 10 cubic centimeters. 
 
 The Stere, the principal unit for measuring 
 wood, is a cubic meter, or 1000 liters. 
 
 10 decisteres 
 10 steres, 
 
 are ] stere (st. ), equal to 
 1 dekastere, 
 
 1.308 cubic yards. 
 13.08 cubic yards. 
 
 36 decisteres, or 3.6 steres, very nearly re- 
 place the common cord. 
 
 IV. 
 METRIC WEIGHTS. 
 
 The Gram, the principal unit of weights, is 
 the weight, in a vacuum, of a cubic centimeter 
 of distilled water, at its greatest density. 
 
 10 milligrams are i centigram, equal to .1543 grains. 
 
 10 centigrams, 1 decigram, 1-543 " 
 
 10 decigrams, x gram (gm.), 15.432 " 
 
 10 grams, 1 dekagram, .3527 av. oz. 
 
 10 dekagrams, 1 hectogram, 3>5 2 74 " 
 
 10 hectograms, 1 kilogram, (k.), 2.2046 av. lb. 
 
 10 kilograms, 1 mynagram, 22.046 " 
 
 10 mynagrams, 1 quintal, 220.46 " 
 
 10 quintals, 1 millier, or tonneau (t.), 2204.6 " , 
 
 The kilogram, or, for brevity, kilo, is' the 
 ordinary weight of commerce. It is about i\ lbs. 
 
 The tonneau (pronounced tonnd), or metric 
 ton, is used in weighing heavy articles, and is 
 about 2200 pounds. 
 
 The gram is used in mixing medicines, 
 weighing letters, gold, jewels, etc. 28 grams 
 nearly replace an avoirdupois ounce ; and ^ 
 kilo, a little more than a pound. 
 
 In expressing Metric Weights and Measures, 
 by figures, the decimal point, as in United 
 States money, is placed between the unit and 
 its subdivisions written as decimal orders. 
 
 One, two, or three orders of figures must be 
 allowed to each denomination lower than the 
 unit, according as the scale is 10, 100, or 1000. 
 Thus :— 
 
 3 kiloliters, 7 hectoliters, 2 dekaliters, 5 li- 
 ters, 6 centiliters, is written! as liters, 3725.06 It. 
 
 4 cubic meters, 630 cubic centimeters, as 
 cubic meters, 4.00063 m. 8 
 
 The integer of a metrical expression may be 
 read as a number of its primary unit ; and the 
 decimal part, if any, as a number of the lowest 
 denomination denoted. Thus : — 
 
 360.075 kilos may be read as three hundred . 
 and sixty kilos, and seventy-five grams. 
 
 36.15 meters, as thirty-six meters, and fifteen 
 centimeters. 
 
588 
 
 WELSH RAREBIT 
 
 V. 
 
 COMPARATIVE METRIC AND ENGLISH TABLE 
 
 of equivalents determined only approximately ; 
 but sufficiently exact for all ordinary business. 
 
 A meter = 39.37 inches. 
 A meter = 3.28 feet. 
 A meter = 1.0936 yards. 
 A kHometer = .62137 mile. 
 A sq. meter = 1550 sq. ins. 
 A.sq. .meter =: 10.76 sq. feet. 
 A sq. meter — 1. 196 sq. yds, 
 An are == 3.953 sq. rods. 
 
 A hectare = 2.471 acres. 
 A hectare = .00386 sq. mile. 
 A liter = 33.81 fluid oz. 
 
 A liter = 1.0567 quarts. 
 
 A liter zz .264 17 gallon. 
 
 Ahectoliter = 2.837 bushels. 
 A liter = 61.022 cu. ins. 
 
 A hectoliter = 3.531 cu. feet. 
 A stere — 1.30S cu. yds. 
 A stere = .2759 cord. 
 A gram = 15.432 grains. 
 A kilogram =r 35.27 av. ozs. 
 A kilogram = 2.68 Tr. lbs. 
 A kilogram = 2.2046 av. Ib9. 
 A tonneau = 1.1023 tons. 
 
 "WELSH RAREBIT. 
 
 An inch = .0254 meter. 
 A foot = .3048 meter. 
 A yard = .9144 meter. 
 A mile = 1.6093 kilometers. 
 A sq. in. := .0006452 sq. meter. 
 A sq. ft. = 
 
 .0929 sq. meter. 
 
 A sq. yd.= .8361 sq. meter. 
 
 A sq. rd.= .2529 are. 
 
 An acre — .4047 hectare. 
 
 A sq. m.= 259 hectares. 
 
 A fld.oz.= .02958 liter. 
 
 A quart. = .9465 liter. 
 
 A gallons 3.786 liters. 
 
 A bush. = .3524 hectoliter. 
 
 A cu. in.= .01639 liter. 
 
 A cu. ft.= .2832 hectoliter. 
 
 A cu. yd.= .7646 stere. 
 
 A cord = 3.625 steres. 
 
 A grain = .0648 gram. 
 
 Anav.oz= .0283 kilogram- 
 
 ATr. ]b-rr ,373 kilogram. 
 
 An av. Ib= .4536 kilogram. 
 
 A ton = .9071. tonneau. 
 
 The English method 
 ofpreparing this savory dish is as follows : Grate 
 some Gloucester or Gruyere cheese and sea- 
 son it with cayenne pepper. Fry some slices 
 of bread with a little butter, but on one side 
 only, until perfectly yellow, then spread a thick 
 coat of the grated cheese on the fried side of 
 the bread, place the slices in a baking-pan, put 
 it in a moderate oven, take it out when the 
 cheese begins to melt, and serve warm. Any 
 good, dry cheese will answer for this, probably. 
 
 The American method is different : Cut a 
 pound of cheese in slices a quarter of an inch 
 thick ; put a heaping table-spoonful of butter 
 in a frying-pan, and when it has melted, lay in 
 the cheese, and cook about five minutes ; then 
 add two eggs well beaten, a dessert-spoonful 
 of mixed mustard, and a little pepper; stir it 
 up ; have ready some slices of buttered toast, 
 turn the cheese over it, and serve as hot as 
 possible. The eggs may be omitted if the flavor 
 of the cheese is liked without disguise. 
 
 WEN. — -Wens are encysted tumors, most 
 frequently met with on the scalp or eyebrows. 
 The treatment of such tumors consists in their 
 removal : if very small, simply pressing their 
 contents out may prove sufficient ; but, if large 
 and unattached, an incision through the skin 
 and down upon the cyst wall, with the subse- 
 quent laying bare of the entire cyst with its 
 contents, is necessary. If the tumor is very 
 large, and its cyst-wall thin and adherent, re- 
 moval must be effected by regular dissection. 
 It must be borne in mind, that unless the cyst 
 or bag is removed there is every probability of 
 the tumor returning. These tumors may oc- 
 cur in the neck, and a somewhat favorite locale 
 is just under the angle of the lower jaw.- It is 
 well to remark that wens should be removed 
 by a surgeon as soon as they are noticed, as 
 the scars increase in size, and ' are horribly 
 unsightly if situated in any prominent place ; 
 their, removal is safe, and generally unattended 
 with any great pain. 
 
 WET NURSE 
 
 WET NURSE. — When it is impossible for a 
 mother to nurse her infant herself, it remains 
 either to get another woman to nurse it, that is 
 a wet nurse— or to feed it in some other way. 
 To the latter is applied the term "artificial 
 feeding," and it is treated of in the article on 
 Infants. The wet nurse is to be preferred, for 
 the child's good, to feeding, though a choice, is 
 not always practicable. In selecting a wet 
 nurse, it is always advisable to cause her to 
 be examined by a physician. There are so 
 many particulars which are of importance, but 
 which do not attract the notice of outside 
 persons, that this is the safest course. She 
 should be perfectly healthy and free from the 
 taint of hereditary or other constitutional 
 disease, that the child's constitution may not be 
 contaminated. The mother may be aided, 
 howeVer, in making her selection by bearing in 
 mind the following points, the substance of 
 which is taken from Dr. Edward H. Parker's 
 Hand Book for Mothers : — 
 
 1. The nurse's milk should be of about the 
 same age with the mother's ; that is, her child 
 should have been born at about the same time 
 with the one she would nurse. The milk fur- 
 nished by a woman varies at different times, 
 changing from the first that is drawn, td the 
 last. A woman with a new breast of milk — 
 that is, who has just been confined — is not 
 fitted to nurse a child who is six months old ; 
 neither is a woman with a six months' breast of 
 milk, the. best fitted to nurse one just born., 
 This is, however, a consideration of less im- 
 portance after the infant is six months old. 
 After that time it is safer to choose a woman 
 who has not nursed more than six months. 
 
 2. If there are two women, in other respects 
 of equal qualifications, one of ■ whbm 'has a 
 child still living which she has put out to nurse, 
 while the other has lost her infant, — without 
 hesitation select the latter. 
 
 3. The age of the nurse should not usually 
 be under twenty years, or over twenty-eight, 
 this being about the period at whiclf they are 
 most apt to yield a rich, healthy milk. 
 
 4. A woman with brown or black hair, should 
 be selected in preference to one with light 'or 
 red hair ; and of the last two, the former should 
 have the preference. The reason is simply 
 this, that light haired women, although they 
 often have more milk than those who are of a 
 darker complexion, do not furnish in it so 
 much nourishment ; their milk is more watery, 
 though it may be more abundant. Red haired 
 women are apt to be quicker to become angry, 
 and to have tempers not so well regulatecf as 
 others. 
 
 5. The nurse should be of good form and 
 plump, with a white, hard breast, marbled with 
 bluish veins, aud a nipple of good size, per- 
 fectly free from cracks and eruptions, with 
 gums firm and red, and with good teeth. The 
 general appearance of the face should be that 
 of health. 
 
 6. It is scarcely necessary to add that it 'is 
 desirable to select for a nurse a ' woman- of 
 
WHALEBONE 
 
 WHITE-FISH 
 
 589 
 
 gentle disposition and of a good degree of in- 
 telligence, rather than a stupid or irascible one. 
 
 It may be of use to some readers to say that 
 wet nurses very rarely need beer, ale, or other 
 malt liquor, to enable them to perform their 
 duties. These drinks are often necessary to a 
 feeble mother, to enable her to bear the drain 
 upon her; but a .woman who requires them 
 ought not to become a wet nurse. The habit 
 of taking stronger liquors, as brandy, gin, or 
 whiskey, is a good and sufficient reason for 
 rejecting a nurse. Their influence on the child 
 is injurious. 
 
 ■WHALBBOHE.-A hard substance found 
 in the mouth of the whale. This animal has 
 no teeth, but instead of tl~e «, a number of long 
 strips of whalebone, haviig fringes on their 
 edges, through which it strains the sea water, 
 retaining the food contained in it, consisting of 
 abundance of small creatures. The number of 
 strips of whalebone amounts to about 300 ; and 
 they are from twelve to fifteen feet long, ten to 
 twelve inches broad, and about half an inch 
 thick. They consist only of parallel fibres," 
 consequently are easily rent or split. From its 
 elasticity, strength, and lightness, whalebone is 
 employed for many purposes : for stiffening cor- 
 sets and dress-waists; for ribs to umbrellas and 
 parasols ; for the framework of hats, etc. 
 When heated by steam, it is softened, and may 
 be easily moulded, like horn. 
 
 WJ3-3AT. — Wheat is preferable to any of 
 the other great vegetable products on which 
 men chiefly live, since it is a far more agreeable 
 food than maize or Indian corn, and a more 
 nutritious food than rice. It contains within it- 
 self nearly all the essential elements of nutrition ; 
 and it is probable that the health and mental 
 and bodily vigor of the inhabitants of temperate 
 climes are more attributable to this food than 
 to any other single cause. Wheat is of two 
 principal kinds," known as white and red wheat ; 
 but there are numerous varieties which do not 
 affect the color of the grain. The red ■ is the 
 stronger food, and the grain is usually small 
 and hard ; while the white is a large grain, 
 particularly adapted to the production of fine 
 white flour, and to mix with red wheat for the 
 same purpose. The red variety is the most 
 widely grown, and possesses greater nutritive 
 properties. Wheat is commonly used in the 
 form of flour. (See Flour.) Cracked wheat 
 and crushed -wheat contain the entire substance 
 of the grain, which is crushed or broken so that 
 the gastric juices may act upon it more easily. 
 When boiled to the consistency of ^mush it 
 makes a wholesome and nutritious food, which 
 is believed to be especially serviceable in the 
 treatment of dyspepsia and kindred diseases. 
 It should be very thoroughly cooked, and eaten 
 with milk. 
 
 WHEY.-»-This pleasant, slightly acid bever- 
 age is found naturally on buttermilk or clabber 
 when it has stood for some little time. It may 
 be produced in a few minutes at any time by 
 putting into boiling milk as much alum, cider, 
 lemon-juice, or vinegar, as will turn it and make 
 
 it clear ; then pour it off, add some hot water, 
 and sweeten. 
 
 Tamarind Whey. — Mix an .ounce of tama- 
 rind pulp with a pint of milk, strain it, and add 
 a little white sugar to the whey. 
 
 Wine Whey. — Set on the fire in a saucepan 
 a pint of milk ; when it boils pour in as much 
 white wine as Will turn it and make it clear; 
 boil it up and set it aside till the curd has 
 settled, then pour off the whey, add half as 
 much -boiling water and sweeten it. 
 
 WHIPS. — Take a pint of rich cream, sweet- 
 en it slightly, and flavor it with any extract 
 that may be preferred ; put it in a deep dish, 
 and set it in the ice for half an hour ; whip it 
 gently with the whip-churn and as the froth 
 rises place it on a reversed sieve to drain. It 
 may be served plain heaped on the dish ; or, 
 put jelly or jam in the bottom of jelly-glasses, 
 a spoonful to each, and fiA the glasses with the 
 whip. 
 
 Colored Whips may be made by adding to 
 the cream a few spoonfuls of jelly, or juice of 
 an y kind of fruit, of the color preferred. 
 
 WHISKEY.— An ardent spirit distilled from 
 barley, rye, Indian corn, wheat, etc. It is 
 the cheapest and the t most common form of 
 intoxicating liquor made in the United States, 
 where its production is very large. The whiskey 
 of Pennsylvania and Kentucky, and the better 
 qualities of that manufactured in New York, are 
 distilled chiefly from rye ; most of that produced 
 in the Western States is from Indian corn, 
 which contains a large quantity of fusel-oil. 
 The peach whiskey, the Monongahela of Penn- 
 sylvania and the Bourbon from Kentucky are 
 accounted the best. The peculiar and much- 
 liked flavor of Scotch and Irish whiskey is said 
 to be due to the peaty water which is obtained 
 in the mountains for the use of the stills, or to 
 the smoke of the fuel which is used. New whis- 
 key is rough and fiery, quickly intoxicates, and 
 prpduces disease of the mucous membrane of 
 the stomach, ot the liver, spleen, and kidneys. 
 It is desirable, therefore, that it should be kept 
 some years, that it may generate volatile oils, 
 and obtain mellowness. The most approved 
 course is to fill a sherry cask with it and leave 
 it quiet ; it will thus acquire color and flavor. 
 Cocktail (Whiskey, Brandy, Gin, or Sherry). 
 — .Put about half a teaspoonful of Boker's bit- 
 ters, or any bitters, in a tumbler, a teaspoon- 
 ful of sugar, or sugar to taste, fill the glass 
 with eoarsely-pounded ice, and put in a wine- 
 glass of the liquor. Stir well, and then drain 
 into a ; claretg.iass. . .Put in finally a small piece 
 of lemon-peel, which first twist with the fingers 
 over the glass to express the oil. 
 
 Sling (Whiskey). — Fill a tumbler with 
 coarsely-pounded ice. Then fill the inter- 
 stices quarter or third full of whiskey, add one 
 or two teaspoontuls of sugar, or to taste, fill with 
 water, and stir or shake until thoroughly cold, 
 WHITE-FISH— An excellent fish of the 
 salmon family, abundant in the Northern 
 lakes. Being difficult to keep fresh they 
 are scarce except near where caught. The 
 
590 
 
 WHITE-LEAD 
 
 WHOOPING-COUGH 
 
 usual size and form of this fish are about the 
 same as those of the shad, but the head is 
 sharper, and the color of the back is bluish 
 black, while the belly is white. Another variety 
 is known as the Otsego shad salmon, and is very 
 abundant in Otsego Lake. This fish is of a 
 dusky gray on the back, and striped like the 
 striped bass. Whitefish weigh from one and a 
 half to five or six pounds. Bake and boil as 
 directed for SALMON; broil and fry as di- 
 rected for Mackerel. The small ones, of 
 course, are best for the latter purpose. 
 
 ■WHITE-LEAD. — This pigment forms the 
 basis of all oil paints, the different tints and 
 shades being made by adding colored pigments 
 to it. As much of the beauty and durability of 
 the paint depend upon the goodness of the white 
 employed as the basis, especial care should be 
 taken to have this genuine. When a large 
 quantity is wanted, it is safest to purchase it at 
 the white-lead works where it is made; but 
 ,even there it is not always free from adultera- 
 tion. When sold at retail, white-lead is frequent- 
 ly adulterated with chalk, barytes, or other white 
 mineral substances, which very much injure its 
 quality, causing it to have less body, and also 
 to turn yellow when made into paint. Adul- 
 teration with chalk may be detected by dis- 
 solving a little diluted nitric acid, filtering it, 
 and adding a little oxalate of ammonia; if 
 chalk be in the white-lead, a cloudy white 
 precipitate of oxalate of lime will appear when 
 a little of the white-lead is dropped into it. An 
 easy and tolerably effective test is to lift some 
 of the white-lead on a knife and let it fall back 
 into the can. If perfectly pure it will be found 
 ."ropy ; " while adulterated lead is generally short 
 and crumbling. It is cheapest in the end to 
 buy the best white-lead procurable. It is im- 
 proved by keeping. 
 
 WHITES. (See Menstruation.) 
 
 WHITEWASH.— A good whitewash for 
 walls is made by adding to fresh slaked lime 
 and water a solution of starch, a little salt, and 
 a few drops of dissolved indigo or blueing. 
 Boil the starch to a thin gruel, adding the salt 
 while it is boiling, and pour the whole into the 
 lime and water while the latter is warm from the 
 heat engendered in slaking ; then add the blue- 
 ing to remove the yellow tint of the mixture, 
 and use. Colors may be added if desired, but 
 the use of poisonous colors, such as Paris Green, 
 should be avoided. 
 
 The whitewash must be laid on with a large 
 flat brush, as directed for Kalsomining. When 
 old ceilings are whitewashed, it is difficult some- 
 times to hide the stains ; the best way is firs 
 to wash and scrape off with a trowel the old 
 whiting and dirt, the surface being first wetted 
 -with a flat brush, and to stop up all the cracks 
 and defective places.' In cornices, a good deal 
 of care must be taken in scraping out the leaves 
 and ornaments. The ceiling must dry thoroughly 
 after this operation before the whitewash is 
 laid on. 
 
 WHITING.— This fish is also called King- 
 fish. It is small, the color on the back and 
 
 sides is a dark bluish gray, and the belly is 
 white and silvery. The ftesh is solid and sweet. 
 In the Southern fish-markets, Whiting' is 
 abundant, but above Chesapeake Bay it is by 
 no means regular in its appearance, several 
 seasons sometimes elapsing without any being 
 seen. It is in season from May to September. 
 The usual weight is about three quarters cf a 
 pound, and few are found weighing as much as 
 two pounds. 
 
 Broiled Whiting. — Clean, wash, and dry the 
 fish; sprinkle them with salt and spread Lutter 
 over them, and broil them on both sides over a 
 clear fire. • 
 
 Fried Whiting. — Clean, wash, and dry the 
 fish ; lay them in a flat dish, salt, and dredge 
 them with flour ; have ready a frying-pan with 
 plenty of hot lard, butter, or dripping ; put in 
 as many fish as the pan willhold, without crowd- 
 ing, and fry to a light brown on both sides. 
 WHITING. (See Chalk.) 
 WHITLOW. (See Bone-felon.) 
 WHOOPING-COUGH.— The popular idea - 
 that whooping-cough is a disease of slight im- 
 portance, to be ranked among the lightly-re- 
 garded "children's affections," such as rcsh 
 or thrush, is an utterly mistaken one, and has 
 doubtless cost many an infant its life. The 
 fact is that whooping-cough is dangerous in the 
 highest degree, especially in children under 
 three years of age. Even in tolerably mild 
 cases the brain may be affected and the bowels 
 deranged ; . and in cases of great severity a 
 strain is put upon the entire system which 
 taxes its powers to the utmost. The earliest 
 symptom of whooping-cough is a common cold, 
 accompanied by a cough which at first lias 
 nothing distinctive about it ; there is also a 
 slight amount of fever, restlessness, and scnie- 
 times running at the eyes and nose. In a 
 few days the cough becomes more troublesome, 
 and some glairy fluid may be brought «p from 
 the chest ; in a week or ten days, but oftener 
 later, the child will begin to have the character- 
 istic " whoop." The cough comes on in parox- 
 ysms, and is more frequent by night than 
 by day ; each paroxysm begins with a deep 
 and loud inspiration, followed by a succession 
 of short and sharp expirations, again followed 
 by a deep and loud inspiration, and the re- 
 peated expiration ; this may go oh several times, 
 and last one or two minutes according to the 
 severity of the case. Just before each attack 
 comes on. the child Clings to its nurse or 
 mother ; it sits in an erect position ; during the 
 paroxysm the face is flushed, the veins in tire 
 head and face are prominent, the eyes suffused 
 and watery, and generally there is some glairy 
 fluid expelled from the mouth or vomiting may 
 come on. After a paroxysm the child will rest 
 for a time, and appear pretty well until the next 
 attack comes on. In bad cases there may be 
 twenty or thirty paroxysms a day, and several 
 fits of coughing besides in which the whoop is 
 not heard; in ordinary cases there are from 
 four to ten spasmodic attacks in the twenty- 
 four hours. These symptoms last for three or 
 
WHORTLEBERRY 
 
 WINDOW GARDENING 
 
 591 
 
 four up to ten weeks, and then the cough 
 abates in severity and frequency, and finally 
 ceases altogether ; but after the whooping has 
 ceased the child may continue to have a 
 troublesome cough for some time. In most 
 cases there is some bronchitis attending this 
 complaint, and this is shown by the hurried 
 breathing, rise of temperature, and rattling 
 noises over the chest. Convulsions are a bad 
 sign, and this is generally the way in which 
 such cases die. Whooping-cough cannot be 
 made out until the characteristic whoop ap- 
 pears. As it is highly contagious, however, 
 its onset may be expected if a common cough 
 follows exposure to it. 
 
 Treatment. — In lall cases it is best for the 
 child to be kept in the house in bad or 
 doubtful weather, as soon as the malady has 
 declared itself, as the danger is greatly in- 
 creased if it takes cold. In a mild case it 
 need not be put to bed, but it should be in a 
 warm and even temperature, and protected 
 from draughts. If there is any lung affection," 
 the child must be put to bedi If the breathing 
 be very bad, put a hot mustard and oatmeal 
 poultice on the chest, and if the chest is a good 
 deal stuffed and the child does not offer to vomit 
 after the coughing paroxysm, a teaspoonful of 
 syrup of ipecac may be given with advantage. 
 The child must be fed in the usual way, but 
 solid food should be given sparingly. When 
 the infant has some other disease, as rickets, 
 etc. : , the treatment proper for that disease may 
 be continued. Steel wine is very valuable in 
 cases of whooping-cough, more especially 
 when there is no fever, and during convales- 
 cence : it may also stop the diarrhoea which 
 is often present. If there is any protrusion of 
 the bowel, the part should be sponged liphtly 
 with a solution of sulphate of iron, and at once 
 returned. This is often due to the excessive 
 diarrhoea, and steel wine must be given in- 
 ternally. Numberless remedies have been 
 tried for the cure of whooping-cough, but none 
 have succeeded. Iron, alum, zinc, sulphuric 
 acid, etc., have all failed to do much. The 
 most hopeful remedy is- belladonna, if given in 
 . large doses, and the symptoms watched ; child- 
 ren can bear proportionably more of this drug 
 the younger they are, but it is a dangerous 
 remedy, and must never be ventured upon 
 except under the direction of a physician. In 
 cities a daily visit to the gas-works has been 
 said often to abate the violence of the disease. 
 When the cough has gone on for some weeks, 
 complete change of air is desirable. During 
 convalescence, warm clothing should be worn, 
 and the diet should be light and nourishing. 
 WHORTLEBERRY. (See HUCKLEBERRY.) 
 WINDOW GARDENING.— This term is 
 commonly so used as to include all in-door cul- 
 ture of plants, and as there is scarcely a shrub, 
 flower, or vine that cannot be so cultivated, it 
 will be seen that the subject is too comprehen- 
 sive to be treated satisfactorily in a single ar- 
 ticle. All such general directions as apply to 
 the culture of plants, in either house or garden, 
 
 are given in the article on FLORICULTURE, 
 while the special directions for each particular 
 plant are given under the name of the plant it- 
 self. As a supplement to these, we add here a 
 few comprehensive rules, applicable to all in- 
 door floriculture, the substance of which is 
 taken chiefly from Mr. E. S. Rand's excellent 
 little book entitled, "Flowers for Parlor and 
 Garden." 
 
 Pots. The common baked-clay flower-pots 
 are the best, and of these the light-colored 
 are better than the brick-red. Plants seldom 
 thrive in fancy pots. If something ornamental 
 is desired, have the fancy pots large enough to 
 set the common pots inside, or ornamental 
 frames over the common ones. 
 
 Potting. Always fill the lower end of the 
 pot. with broken potsherds, to secure drainage. 
 In filling the soil around the plants, press it in 
 firmly ; there is no advantage in loose potting. 
 In re-potting cut away as much of the old soil as 
 possible (being careful not to injure the roots ot 
 the plant), and place the ball of the plant in the 
 centre of the new pot, filling in all around with 
 fresh soil. As a general rule, plants require re- 
 potting whenever the roots begin to curl around 
 the inside of the pot. This can be ascertained 
 by placing the palm of the hand over the top of 
 the pot, turning the latter upside down, and 
 tapping its rim sharply against some hard ob- 
 ject ; the plant and soil will generally come out 
 into the hand, and can then be examined 'and 
 returned. Stirring the surface of the soil* is 
 generally beneficial ; or the top soil, as far 
 down as the upper roots, may be removed, and 
 the pot refilled with fresh soil. 
 
 Soil. The different kinds of soil used in flow- 
 er-culture are : peat, which is the black earth 
 usually taken from meadows or damp woods ; 
 loam, or common garden soil ; sand, common 
 or " silver," such as is used by glass-makers ; 
 leaf-mould, consisting of decomposed leaves 
 found in the top-soil of old woods ; and manure, 
 taken from the barn-yard, and well rotted. 
 These are used in varying proportions with dif- 
 ferent plants, but a good general soil for potting 
 plants may be -made as follows : four parts 
 leaf-mould, two parts sand, two parts manure, 
 one part loam, and one part peat. 
 
 Manuring is seldom needed with pot plants, 
 and should be done very sparingly. A tea- 
 spoonful of guano dissolved in a quart of water 
 and applied once a week will probably do no 
 harm ; or liquid stable manure may be used in 
 •the same proportion, and as seldom. 
 
 Exposure. Very few plants will flourish 
 without sunlight, and consequently they must 
 be placed near a window. Select the window 
 which has most sun and has it longest. 
 
 Temperature. The temperature of a room 
 in which flowers are cultivated should never be 
 allowed to falljeven at night) below 40° or 45 
 Fahrenheit. This heat should be maintained 
 by an open fire, or, if by an air-tight stove^ a 
 large pan of water should be constantly evapo- 
 rating on it. Furnace heat is injurious. (See 
 Heat Governor, under Warming.) 
 
592 
 
 WINDOW GARDENING 
 
 WINE 
 
 Ventilation is not less important than tem- 
 perature. The best way is to open the top of 
 the window, when the sun's rays are hottest on 
 the plants. The quantity of air admitted must 
 be proportioned to the outside temperature ; 
 in cold, cloudy days, but little, and often none, 
 should be given. Never allow a direct stream 
 of cold air to blow upon any plant. 
 
 Watering. The only positive rules that can 
 be laid down are these '. (i) Water regularly, 
 once a day — the morning is the best time ; (2) 
 always use a watering-pot with a fine rose ; 
 (3) have the water neither cold nor warm, but 
 just the temperature of the atmosphere of the 
 room. A good rule, as far as it goes, is never 
 to allow the soil to become either perfectly dry 
 or sodden with moisture. Never allow water 
 to stand in the saucers of the pots unless the 
 plants are semi-aquatic. 
 
 Washing. The leaves of plants are filled 
 with " stomata," or breathing pores, which al- 
 low exhalation when the leaves are clean. This 
 process is very essential to the health of plants,- 
 and as the pores are easily stopped up by an 
 accumulation of dust, the leaves, both upper 
 and under sides, should be washed . at least 
 once a week. Use water moderately warm; 
 and if the plants are very dirty, add a little 
 soap-suds. This washing should be carefully 
 done with a soft sponge in the case of plants 
 with thick polished leaves, such as camellias or 
 oranges ; where the leaves are hairy or the 
 substance is soft, use a small syringe fitted 
 with a very fine " rose." Never wet flowers, 
 nor allow drops of water to stand on any leaves, 
 in the sunshine ; the rays of the sun are 
 brought to a focus in the drop of water, and 
 scorch the leaf. Once a month the stem and 
 branches of all hard-wood plants should be 
 wiped off with a sponge dipped in lukewarm 
 water. 
 
 Pruning. Not much of this is necessary. 
 Should a branch grow out of place or die, cut 
 it off neatly with a sharp knife ; and, of course, 
 remove all dead leaves and old blossoms. 
 
 Insects. The only insects that trouble house 
 plants are the green fly, the mealy bug, the 
 scale, and the red spider. The green fly may 
 be killed by smoking with tobacco ; put the plant 
 under a barrel with smoking tobacco, let it re- 
 main fifteen minutes, and then give it a syring- 
 ing. Mealy bug and scale must be searched 
 for and destroyed ; frequent spongings do 
 much to keep down these pests. Frequent 
 syringing of the foliage will keep away the red 
 spider. 
 
 Window Boxes. An economical substi- 
 tute for the elaborate Wardian and Wal- 
 tonian cases may be secured by fitting a box 
 into the window, and planting in it small vines, 
 creepers, bulbs, etc., in such a manner as to 
 produce a variety of green foliage. Of course 
 the field of choice for this purpose is practi- 
 cally unlimited, but the following list includes, 
 perhaps, the most desirable and popular plants: 
 
 Climbing Vines. Maurandya, Cobea, Cal- 
 empelis, Pilogyne suavis, Physianthus albeus. 
 
 Trailing Plants. Var. Sweet Alyssum, Con- 
 volvulus Mauritanicus, Vinca Major Variegata, 
 Moneywort, Ground Ivjr, Geranium l'elegante, 
 Thunbergia. 
 
 Foliage Plants. Begonia Weltoniensis, Dra- 
 cena, Farfugium grande ; Geraniums — Bronze, 
 Tricolor, and Silver-leaf; Abutilon, variegated j 
 Veronica variegata. 
 
 WINDOWS. {See Cleaning, Putty, and 
 Ventilation.) 
 
 WILL. (See Law.) 
 
 WINE — This term is usually applied only 
 to the fermented juice of the grape ; when 
 other -fruits,. .as currants, blackberries, goose- 
 berries, elderberries, etc., are used instead of 
 grapes in making it, the product is generally 
 distinguished as domestic or home-made wine, 
 Directions for making all the different kinds of 
 home-made wines are given under the special 
 fruit from which each is made ; and informs^ 
 tion as to the choice and serving of the various 
 wines commonly used in this country is given 
 under the name of each. We shall confine 
 ourselves here, therefore, to a few general 
 observations which will apply equally to all 
 wines. 
 
 The quantity of alcohol , is the first element 
 which determines their price. A duty is. levied 
 on all wines coming into this country, and 
 those containing less than a certain percentage 
 of alcohol pay less than those containing more. 
 The proportion of alcohol in the stronger wines 
 has been determined by Brande as follows : 
 
 Wine. 
 
 Alcohol, 
 per cent. 
 
 Tokay 9.15 
 
 Hermitage, Red ... 1 1 . 40 
 
 Champagne 11.65 
 
 Vin de Grave 11.84 
 
 Burgundy. ....... .12.20 
 
 Hock 13.31 
 
 Bordeaux Claret. . . 13.-53 
 Marsala 15-14 
 
 Wine. 
 
 Alcohol, 
 per cent. 
 
 Roussillon 1 5 . 96 
 
 Hermitage, White. 16.14 
 
 Lisbon 17-45 
 
 Sherry 17.63 
 
 Constantia 18.29 
 
 Madeira 20.31 
 
 Port -21.75 
 
 Wines, however, are not consumed for their 
 alcohol alone ; they contain other ingredients 
 which they derive from the grape-juice,, which 
 give them taste and flavor. Thus, when fer- 
 mentation ofthe grape-juice is not complete, a 
 certain quantity of sugar is left, and according 
 to the quantity of sugar left wines are said to 
 be "sweet" or "dry." While hocks, clarets, 
 and other light wines contain little or no.sugar, 
 .port, sherry, and champagne always contain a 
 large amount. In the case of port and sherry 
 this sugar is added during the manufacture, in 
 order to enable them to bear exportation. 
 
 There are three other qualities in wines 
 which demand some consideration. The first 
 is what is called the bouquet and the^avor. 
 These things are sometimes confounded, but 
 they are really different. The vinous flavor is 
 common to all wines, but the bouquet is pecu- 
 liar to certain wines. The substance which 
 gives flavor to all wines is cenanthic ether, and 
 is formed during the fermentation of the grape- 
 juice. The bouquet of wines is formed in the 
 
WINE 
 
 593 
 
 'Same way by some of the adds found in the 
 grape-juice after fermentation combining with 
 the ethyl of the alcohol, and forming ethers. 
 These are the things which make one wine 
 more pleasant to drink than another, and which 
 give their high prices to the best wines. They 
 are not detectable by any chemical agency; 
 but it is the taste of these bouquets, and noth- 
 ing else, which gives to one wine the value of 
 five dollars a bottle, and to another fifty cents, 
 when all other qualities are precisely the 
 same. 
 
 The second point in the nature of wines is 
 their color. Some -wines are what is called 
 " red " and others are " white." Ports, clarets, 
 burgundies are all red ; also many other wines. 
 The red colors of these wines have been an- 
 alysed with some care, but they do not seem to 
 exert any influence upon the system. The 
 most important agent in them is tannic acid, or 
 tannin, which exists in some wines to a very 
 large extent, and which is produced by the 
 skins of the grapes used in making the wine. 
 It-gives an astringency to red wines which ,. is 
 not found in white. The other coloring matters 
 described by chemists are blue and a brown. 
 These also come from the skins of the grapes, 
 and the latter is found in dark white wines as 
 well as in red. 
 
 The other matters which give a character to 
 wines are the saline compounds. These sub- 
 stances, which constitute the ashes of all vege- 
 table tissues, exist in a varying quantity in all 
 fruits, and are found dissolved in the juices of 
 fruit ; hence we find them remaining in wine 
 after fermentation of the juice. The most 
 abundant of these salts is bitartrate of potash 
 (cream of tartar). Besides this, wines contain 
 tartrate of lime, tartrate of alumina, tartrate of 
 iron, chloride of sodium, chloride of potassium, 
 sulphate of potash, and phosphate of alumina. 
 These salts occur in the proportion of from 
 one to four parts in the one thousand of wine. 
 They do not make much difference in the 
 flavor or action of wines ; but their presence 
 or absence is one of the surest indications of 
 the genuineness of a wine. Those who manu- 
 facture wines with alcohol and water, and add 
 a certain quantity of good wine to give a flavor, 
 do not usually add these mineral constituents, 
 which are always the best test of a pure 
 wine. 
 
 Selection of 'Wines. — The various wines 
 of Spain, Portugal, France, Germany, &c, are 
 ■ imported into this country chiefly in wood ; but 
 some of them, as the best qualities of the Ger- 
 man and French wines, in bottle only, being 
 packed in cases containing generally three 
 dozen bottles each. The bottled wines are in 
 most cases fit for consumption after two or 
 three months' rest to recover the agitation 
 caused by travelling, in which state, they, are 
 said to be " sick." Wines in wood must fre- 
 quently be kept for a considerable time, in 
 order to deposit all the woody and mucilagin- 
 ous matter, which is never afterwards com- 
 petely thrown down if the wine is bottled too 
 3 8 
 
 soon. The pipe or butt is therefbr'e removed 
 to a good cellar, which should be free from the 
 jar of heavy traffic, and also of an even tem- 
 perature, as near as possible to 50 degrees 
 Fahrenheit. Here it may rest for three or four 
 months, when a spile is to be inserted, and a 
 sample tasted, by the state of which the pur- 
 chaser, is guided as to the propriety of bottling 
 it at once, or of waiting for a further deposit of 
 the objectionable matters. Wine should al- 
 ways be bottled before it has lost all the sweet- 
 ness which it possesses, and the owner should 
 not wait for it to acquire the exact amount of dry- 
 ness which he expects it to have when bottled 
 and fit for use. If he waits thus long he will 
 find that instead of having a wine dry enough 
 for his palate, it will be too thin, and perhaps 
 acid, and will, in fact, be ruined forever. The 
 exact degree of richness and fruitiness there- 
 fore required are only to be judged of by those 
 who have had some little experience, and con- 
 sequently the young housekeeper will do well 
 to consult some friend upon this very important 
 point. , The particular .vintage influences a 
 good judge very materially in deciding, as he 
 is aware that wine of a vintage known to pro- 
 duce a rich quality will always require a longer 
 time to mature than that of an inferior year. 
 Many other circumstances must always be 
 taken into the account, as the kind of wine, 
 and the taste of the party for or by whom it is 
 chiefly to be used. Thus, many people like a 
 thin and pale port, and for them it should be 
 kept long in the wood, so as to discharge- its 
 color and fruitiness as quickly as possible ; 
 others, again, like quite the reverse, and for 
 them the opposite plan must be adopted. 
 Moreover many tricks are played with port 
 wine, in order to hasten its arrival at maturity, 
 such as destroying the color by charcoal, mix- 
 ing with perry or cider, &c, &c. ; but as these 
 are never worthy the attention of those who 
 intend to drink the contents of their cellars, 
 trie less said on the subject the better. The 
 only sound advice to be given to a young 
 housekeeper is, either to purchase his wine of 
 a respectable retail wine merchant, or, if he 
 choose to economise, and can trust to his own 
 judgment or that of a friend, to buy it in the 
 docks as imported. (See also the different 
 wines.) 
 
 Adulteration of 'Wines. — To detect adul- 
 terations requires chemical analysis of so deli- 
 cate an order that they cannot be applied by 
 non-professional persons. M. de Cherville, 
 the French chemist, however, gives the follow- 
 ing simple test for deciding whether red wines 
 are, or are not, artificially colored. Pour into 
 a glass a small quantity of the liquid which 
 you wish to test, and dissolve a bit of potash 
 in it. If no sediment forms, and if the wine 
 assumes a greenish hue, it has. not been artifi- 
 cially colored ; if a violet sediment forms, the 
 wine has been colored with elder or mulberries ; 
 if the sediment is red, it has been colored 
 with beet-root or Pernambuco wood; if violet- 
 red, with logwood; if yellow, with poke ber- 
 
594 
 
 WINE 
 
 ries ; if violet-blue, with privet berries ; and if 
 pale violet, with sun-flower. 
 
 Bottling Wine. — Cold weather is the best 
 for bottling wine. At all times of the year it 
 is desirable to avoid stormy weather, and winds 
 blowing from the south or west. The bottles 
 should have been most carefully cleaned, for 
 the slightest negligence in this particular may 
 cause vexatious consequences. Shot or small 
 nails are usually employed for this purpose, 
 but are far from suitable. A shot or nail often 
 remains fixed between the side of the bottle 
 and the interior swelling ; and the lead which 
 thus remains in contact with the wine may, in 
 certain cases, become a source of real jsoisoning. 
 The iron is not injurious to health, but it spoils 
 the color of red wines and blackens white ones. 
 It is therefore much better to employ coarse 
 gravel, which cleans the bottles perfectly, arid 
 a few grains of which, if left in the bottle, 
 cause no inconvenience. The choice of corks 
 is highly important. Some corks are very 
 porous, and, although they stop the bottle well 
 in appearance, they allow the wine to evapor- 
 ate. Hard and dry corks have this effect. 
 The best corks are those which are fine-grained, 
 soft, yielding to the fingers; and showing few 
 pores. 
 
 To insert the cock, you tap' the cask about 
 an inch and a half above the rim. As soon as 
 a few drops of the liquid begin to issue, you 
 withdraw the augur, and drive in the cock by 
 hand, avoiding any shock which might disturb 
 the lees. As you cannot always manage that, 
 it is a good plan to put the tap in its place the 
 day before bottling the wine. Beneath it, you 
 set a salad-bowl or basin, to catch the wine 
 which escapes when the cock is not turned 
 back in time, and which runs over when a 
 bottle is filled too full. The bottle applied to 
 the tap to be filled ought to be held in a slant- 
 ing position, to prevent the wine from forming 
 a froth, which would hinder its being properly 
 filled. The bottles should be perfectly corked 
 as fast as they are filled. The cork is driven 
 in with the bat till it projects only a quarter of 
 an inch, or less. When the wine nearly ceases 
 to flow by the tap, the cask is tilted behind, 
 and kept in a position sloping forwards by 
 means of a wooden wedge. The operation 
 must be done steadily, and without shaking, to 
 avoid disturbing the lees. But after the cask 
 is once tilted, the wine left in it must be drawn 
 immediately, whether it be clear or thick. The 
 bottles of thick wine should be set on one side, 
 upright, to settle, when they may be decanted 
 into other bottles, and definitely corked. The 
 corks should be covered with rosin, to prevent 
 them from moulding and from being eaten by 
 the insects with which many cellars abound.. 
 An excellent preparation for sealing bottles is, 
 two pounds of rosin mixed with a quarter of a 
 pound of yellow bees'-wax, or a couple of 
 ounces of tallow, to prevent its being too brittle. 
 Jt may be ;colored with red lead, red ochre, 
 ivory black, or any other ingredient. Melt 
 and mix it well in an earthen vessel over a 
 
 gentle fire; then let it cool so as to be only 
 just liquid, when you may dip necks of the 
 bottles in it up to the rim round the neck. If 
 the wax is too hot it may cause the necks of 
 the bottles to split or burst. When the wine 
 is all bottled it should be stored in a cool 
 cellar, and on no account on the bottles' bot- 
 toms, or in damp straw, but on their sides, in 
 sand. 
 
 Fining Wine.— White wines are usually 
 fined by isinglass, in the proportion of about 
 one ounce and a half (dissolved in a pint and 
 a half of water, and thinned with some of the 
 wine) to the hogshead; Red wines are gener- 
 ally fined with the whites of eggs, in the pro;- 
 portion of twelve or eighteen to the pipe ; they 
 must be well beaten to a froth with about a 
 pint of water, and afterwards with a little of 
 the wine, before adding them to the liquor.' 
 Gypsum is frequently used to clear muddy 
 white wines. Finings are made by wine- 
 coopers, of whom it is better to buy them than 
 to make them yourself. A quart of finings 
 should be allowed for a hogshead, and a pint \ 
 for a quarter cask. After being fined, in about 
 a month, wine will have settled so as to be fit 
 to bottle. When wine does not clear the first 
 time, rack it into a clean cask, to separate it 
 from the lees, and fine again : or add to the 
 second lot of finings a handful of silver sand. 
 New red wines may have a handful of salt 
 added to the finings for a pipe. When wine is, 
 chilled with frost, it should be covered with 
 sacks, and the cellar warmed to about 6o°. 
 
 Keeping Wine. — Wine is generally spoiled 
 by contact with the air — the weaker kinds in- 
 variably. This fact answers the question fre- 
 quently put by tyros : " What weak wine is 
 there that I can keep uncorked several days?" 
 There is none. It needs alcohol to keep it. 
 
 Air in the cask or bottle, taking the place 
 of alcohol and water lost by evaporation, is 
 fatal. Hence casks must be filled from other 
 casks as rapidly as evaporation or leakage 
 leaves any unfilled space. The leakage of a 
 voyage is often fatal. 
 
 The temperature of the place where wine is 
 stored should be as even and as near an aver- 
 age of 50 degrees Fahrenheit as possible. The : 
 upper rooms of average dwelling houses are 
 safer than ordinary cellars. Frost is fatal, ex- 
 cept to strong wines, so is excessive heat, even, 
 that of exposed positions in summer. Bottles 
 should always be laid flat with their labels up, 
 so that in handling them one may know where 
 the deposit is and disturb it as little as possible. 
 
 The length of time which wines may be ad- 
 vantageously kept, depends mainly upon their 
 strength. Considering this in each instance, 
 it may be roughly stated for clarets and the 
 light white wines, from three to ten years ; for 
 Burgundies and the heavier wines, from five to 
 thirty years ; for port, Madeira, and sherry, an 
 almost indefinite period. 
 
 Serving Wine. — No wine should ever be 
 iced by putting ice in it, but always by ice out- 
 side of it in another vessel. Wines to be 
 
WINE-CELLAR 
 
 WOODCOCK 
 
 595 
 
 drunk of the temperature of the room may be 
 gently warmed if necessary, but the better way 
 is to let them stand in the room long enough to 
 acquire the temperature naturally. (See Cra- 
 dle, Cobbler, Decanting, Dinner, Punch, 
 Sangaree, American Wines, Hungarian 
 Wines, and others under their specific names.) 
 WINE-CELLAR. — The wine-cellar in cities 
 should be at the back of the house, so that the 
 wine may not be jarred by passing vehicles. 
 The temperature should be uniform, as near 50 
 degrees Fahrenheit as possible, and the cellar 
 should be well ventilated; Sherry, port, and 
 . especially Madeira, ripen best in a room at the 
 top of the house. No sink or sewer should be 
 in the vicinity of the wine-cellar. Champagne 
 should be carefully laid on the side or imbed- 
 ded in sand, the bottles never being placed on 
 end. Bottles of sherry, port, or Madeira, may 
 be placed on end. 
 WINE-WHET. (See Whey.) 
 WINKLES. (See Periwinkles.) 
 WINTERGREEN.— An aromatic creeping 
 wild plant, bearing bright red berries, which 
 grows in dry woods. The fresh leaves have a 
 hot, tart taste, and are often used in flavoring 
 soups, stews, and other dishes. As they are 
 only good when fresh, they are not usually 
 procurable in market. The plant has medici- 
 nal qualities as a tonic and diuretic. 
 
 WISTARIA. — There are several varieties 
 of this beautiful vine. The Wistaria Sinensis, 
 if trained properly, will cover the entire front 
 of a house in two or three years. It bears long, 
 pendulous clusters of pale blue flowers both in 
 
 the Spring and Autumn. W. Sinensis Alba is 
 a white variety, not so robust as the blue. The 
 W.Frutescens (or American Glycine), is more 
 of a dwarf habit than either of ti-ie above-men- 
 tioned. Simply put the seed into the ground 
 or set out a cutting, and provide the vine with 
 supports as it grows. It will thrive in any soil, 
 and is perfectly hardy. 
 
 WOOD makes a more cheerful and healthy 
 fire than any other tuel, but it consumes quickly, 
 is expensive, and bulky to store, and must be 
 kept very dry, as otherwise much heat-is lost 
 in converting its water into steam. The utility 
 is in proportion to the weight, hence heavy 
 woods are best. The lighter woods burn away- 
 very rapidly. Roughly speaking, coal will give 
 out as much heat and last as long as twice its 
 weight of wood. (See Warming. For des- 
 cription of ornamental woods, see Furniture.). 
 
 WOODBINE. — A vigorous, hardy vine, of 
 large, dark, glossy leaves, climbing fifty feet. 
 The flowers are inconspicuous and greenish. 
 It bears small, dark blue berries. It is culti- 
 vated like the Honeysuckle, thrives in any 
 good garden soil, requires plenty of water, and 
 to look well should be carefully trained. 
 
 WOODCHUCK — Also called ground-hog. 
 — A small, stout, brown animal, weight from 
 eight to twelve pounds. In the Fall it is (very 
 fat, when the flesh of the young is said to be 
 quite palatable, tasting like pig. The old ones 
 are tolerably good, but are much better after 
 having been frozen for some time. Cook the 
 young as directed for Pig, and the old ones 
 like Opossum. 
 
 
 WOODCOCK. — A fine bird will weigh half 
 a pound. The English bird is larger. Is in 
 season from the 1st of July to the 1st of No- 
 vember, and is considered best in the month 
 of October. 
 
 Broiled Woodcock. — Clean carefully, split 
 down the back, and broil over a clear fire. 
 Butter, pepper and salt when done, and let 
 them lie for five minutes between two hot 
 dishes before sending to table. 
 
 Roast Woodcock. — Do not draw them, 
 but after having wiped them with clean soft 
 cloths, truss them with the head under the 
 wing and the bill laid close along the breast ; 
 pass a small skewer through the thighs, catch 
 the ends with a bit of twine, and tie it across 
 to keep the legs straight. Suspend the birds, 
 with feet downwards, to a bird-spit, flour them 
 well, and baste them with butter, which- should 
 be ready melted in the pan or ladle. Before 
 
596 
 
 WOOL 
 
 WRITING-INK 
 
 the trail begins to drop, which it will do as 
 soon as the birds are well heated, lay a piece 
 of buttered toast into the pan under them to 
 catch it, as this is considered finer eating than 
 even the flesh of the birds ; continue the 
 basting, letting the butter fall from them into 
 the spoon or ladle, as it cannot be collected 
 again from the dripping-pan should it drop 
 there, in consequence of the toast being in it. 
 There should be a piece of toast for each 
 woodcock, and the trail should be spread 
 equally over it. When the birds are done, 
 which they will be, at a brisk fire, in from 
 fifteen, to twenty minutes, lay the toasts into a 
 very hot dish, place the birds upon them, pour 
 a little gravy round the head, and send more to 
 table in a tureen. 
 
 The above is the orthodox English way of 
 roasting woodcock. If it is not liked, fill the 
 birds with a rich forcemeat or stuffing, sew 
 them up, and roast from twenty minutes to 
 half an hour, basting with butter and water. 
 When half done, put slices of buttered toast 
 beneath, and serve the birds upon these. 
 
 WOOL. — Though less costly than silk, wool 
 has far more value as a textile material. Gen- 
 erally the fabrics made of it are thick and 
 coarse ; but even in respect of textile beauty 
 really good wool stands very high, while as 
 regards the power of imperfect heat conduction 
 or warmth, wool is far superior to any other 
 material used as clothing. (See Clothing.) 
 
 WORMS. — The following are some of the 
 chief symptoms of the presence of worms in 
 children : irregular appetite, which is sometimes 
 voracious and at others languid ; there is often 
 a craving for food after a full meal ; the bowels 
 are sometimes costive, but more generally 
 loose ; the motions are slimy and pale ; often 
 there is a bitter colic, and sometimes feverish- 
 ness ; the breath becomes fetid ; and there is 
 often a livid circle around and under the eyes. 
 After a time the child becomes emaciated, while 
 the abdomen is enlarged ; the upper lip often 
 becomes thickened, and sometimes the nose 
 also ; the child often picks its nose, and during 
 the night grinds its teeth. It is seldom that 
 all these symptoms occur at the same time, and 
 no one of them is peculiar to and distinctive of 
 worms. The most unequivocal are the irregular 
 appetite, the craving for food after a full meal, 
 the bowels at one time costive at another re- 
 laxed, and the slimy character of the motions. 
 When these symptoms are present, worms may 
 • be suspected, but the only proof of their exist- 
 ence Is seeing them in the stools. 
 
 Treatment — The most necessary thing to 
 do is to regulate the child's digestion ; but in 
 the meantime, to obtain immediate relief, dis- 
 solve a lump of bitter aloes of the size of a 
 
 large hazel-nut in half a pint of hot milk, and 
 give it as an injection ; occasionally, allow the 
 child to inhale spirits of turpentine, by holding 
 a cloth having a very little upon it to the nose, 
 for an instant only. Or, make a tea as follows : 
 Get half an ounce of pinkroot and a quarter of 
 an ounce each of senna and of fennel ; put a 
 pint of boiling water on them, and give a table- 
 spoonful three times a day. Nothing more in 
 the way of medicine should be given except 
 under medical advice, the common worm-cakes, 
 vermifuge, and similar remedies, nearly all 
 contain calomel. 
 
 Thread-worms. — The above symptoms and 
 treatment apply to the common round worms 
 which infest the bowels. The thread-worm is 
 a slender worm, from a quarter to half an inch 
 long, which makes its abode in the lowest por- 
 tion of the intestinal canal, where it causes an 
 almost intolerable itching. At night, the worms 
 frequently wander outside, and then the itching 
 sensation becomes more acute. These worms 
 are easily removed for a time by injections of 
 warm water, and their reproduction may gen- • 
 erally be checked by injections of an infusion 
 of the seeds of the santonica, or a solution of 
 salt and water ; a solution of aloes in water is 
 also a good and popular remedy. The best 
 way to remove them permanently is to strength- 
 en the system by tonics and a generous diet, 
 with plenty "of exercise. (See Tape-worm.) 
 
 WORSTED. — Yarn spun from combed wool, 
 which, in the spinning, is twisted harder than 
 ordinary ; it is used for carpets, hosiery, gloves, 
 etc. The term is often used erroneously as if 
 it were synonymous with woollen. 
 
 WOUNDS. (See Bruises and Cuts.) 
 
 ■WRINGERS. — The success of Washing 
 Machines for clothes is as yet doubtful, none 
 having as yet been found to furnish a perfectly 
 satisfactory substitute for washing by hand; 
 but clothes-wringers perform their work far 
 more perfectly than it can be done even by the 
 strongest laundress. There are several differ- 
 ent kinds of Wringers, varying from each other 
 sufficiently to secure separate patents ; but all 
 of them consist essentially of two India-rubber 
 rollers, kept at a tight pressure by means of 
 screws ; on turning a handle, the clothes, when 
 washed, are drawn between the rollers, and 
 pressed dry_ without injury to the fabric. In 
 the best wringers, so equal is the pressure that 
 the same machine will press dry a thick woollen 
 carpet lifted directly from a tub of water, or a 
 thin sheet of writing-paper that, has been im- 
 mersed for hours. Most of the' wringers are 
 so made that they can be fastened to any kind 
 of tub, and their use may be confidently rec- 
 ommended. 
 
 WRITING-INK, (Si* Ink,) 
 
YAM 
 
 YELLOW-FEVER 
 
 597 
 
 Y 
 
 YAM.— The common Yam is an excellent 
 vegetable, closely resembling the sweet potato. 
 It is extensively grown in the Southern States, 
 whence it is sent to the Northern markets; where 
 in favorable seasons it is both plentiful and 
 cheap. The yam is much larger than the 
 sweet potato, is more irregularly formed, and is 
 quite darkly colored. By some it is preferred 
 to the potato-, and any one who likes the potato 
 will like it. Yams weigh usually from one to 
 three pounds each, but occasionally they weigh 
 as much as twenty pounds. They are in season 
 from September to January. Cook and serve 
 them as directed for sweet potatoes. {See 
 Potato.) 
 
 YEAST. — Yeast consists of a number of 
 fungi, called the yeast-plant, floating in the 
 liquor in which they are developed. These 
 fungi are in the shape of minute oval or circu- 
 lar bodies, or sporules, which, under circum- 
 stances adapted ■ to their development, grow 
 and multiply to an incredible extent in a very 
 short time. They are easily destroyed by heat, 
 cold, or mechanical injury, or by chemical 
 agents. In dried yeast, great care is required 
 in handling it for the purpose of making it into 
 parcels, or it will be rendered useless by the 
 destruction of its vital principle. 
 
 Brewer's or Distillery Yeast. — This is the 
 frothy substance that rises to the surface dur- 
 ing the fermenting of malt liquors. It is sup- 
 erior to any other yeast, and may generally be 
 procured from the brewer. One eighth as much 
 of brewer's yeast as of ordinary yeast is re- 
 quired, in making bread, etc. 
 
 Compressed Yeast.— Sold in small squares, 
 wrapped in tinfoil, and has but recently come 
 into use. It acts very quickly and is much 
 liked. It must be bought fresh every week. 
 
 Hard Yeast, or Yeast Cakes. — I. Take 
 some of the best yeast you can make, and 
 thicken it with Indian meal till it becomes a 
 very stiff batter ; add a little rye, if any is at 
 hand, to make it adhere better. Make the 
 mixture into cakes an inch thick, and three 
 inches by two in size, and dry them in the 
 wind but not in the sun. Keep them tied in a 
 bag in a dry cool place, where they will not 
 freeze. One of these cakes is enqugh for 
 four quarts of flour ; when it is to be used, soak 
 it in milk or water for several hours, and then 
 use it like other yeast. 
 
 II*— Stir into a pint of good lively yeast a 
 tablespoonful of salt and enough wheat flour to 
 make a thick batter ; when' it has risen, stir in 
 Indian meal till ot the right consistency to 
 roll ; when risen again, roll them out thin, cut 
 
 them mto cakes with a tumbler, and dry them 
 in the shade in clear windy weather. When 
 perfectly dry, tie them up in a bag, and keep 
 them in a cool dry place. Use one of these 
 cakes to four quarts of flour, dissolving it in a 
 little lukeWarm water or milk. These cakes 
 will keep good tor five or six months. 
 
 Hop Yeast.— Take :-B.ops, % 02. (one 
 handful); pared potatoes, 4 lbs ; salt, yi pf, 
 sugar, % pt ; ginger, 1 tablespoonful ; water, 4 
 qts ; yeast (home-brewed), '/£ pt. 
 
 Boil the potatoes in three quarts of water, 
 and pass them (with the water) through the 
 colander ; boil the hops ten minutes in one 
 quart of water ; strain the water on the potatoes; 
 add the sugar, salt and ginger. The whole 
 should measure five quarts : if it lacks, add tep- 
 id wafer. When lukewarm, add the yeast, mix 
 well and leave in a warm place fill light ; this 
 will be indicated by bubbles on the surface ; it 
 does not increase in bulk like thicker yeasts. 
 Keep it in a covered crock, and in using stir it 
 up from the bottom. A gill is sufficient for one 
 quart of milk or water, and the bread will re- 
 quire little, if any, additional salt. In a dry, 
 cool place this yeast will keep for months. This 
 receipt, has been in use fpr a long time, both in 
 the country and city and is very highly prized. 
 Patent Yeast. — Boil two ounces of the 
 best hops in four quarts of water for half an 
 hour ; strain and cool till lukewarm, then add a 
 small handful of salt, and half a pound of sugar ; 
 beat up a pound of flour with some of the 
 liquor, and mix all well together. Let it stand 
 48 hours, and then add three pounds of pota- 
 toes, boiled and mashed ; let it stand again 24 
 hours, stirring it very often ; then strain and 
 bottle, and it is fit for use. It will keep in a 
 cool place two months. 
 
 Potato Yeast. — Pare and boil six potatoes, 
 and mash them through a cullender ; mix with 
 them six tablespoonfuls of flour ; pour on this 
 a quart of boiling water (the water the potatoes 
 were boiled in is best), and add half a teacupful , 
 of sugar, and a tablespoonful of salt; when 
 cool mix in a teacupful of home-made yeast or 
 half as much brewer's yeast. 
 
 YELLOW FEVER.— This is an infectious, 
 continued fever beginning with languor, chilli- 
 ness, headache and pain in the back; the counter- 
 ance is flushed and the eye moist and suffused; 
 the- skin gradually acquires a lemon or greenish- 
 yellow color ; there is generally wandering of 
 the mind, and often delirium ; the patient is 
 restless and watchful, or he may pass into a 
 state of drowsiness and then coma ; there is 
 an uneasy feeling at the pit of the stomach, and 
 
598 
 
 YELLOW-GUM 
 
 vomiting, at first of a clear, glairy fluid, which 
 afterwards becomes of a coffee-ground appea- 
 rance; there may also be irrepressible hic- 
 cough, and shrieking or melancholy wailing. 
 Sometimes the disease progresses with fear- 
 ful rapidity, passing through all the stages, 
 and putting an end to the patient's life within 
 twenty-four hours. The vomiting of the dark- 
 colored fluid is indication of a fatal termination. 
 The cause of yellow fever is obscure. It 
 seems to be endemic in certain localities, and is 
 always highly contagious. It appears to affect 
 those who live in the low country more than 
 those on the hills ; it does not extend, as a rule, 
 to parts more than 2500 feet above the sea. 
 A certain amount of heat is also essential to 
 its development; few cases are observed where 
 the temperature is less than 72* Fahr., and 
 the first frost puts an end to its spread. Second 
 attacks of yellow fever are very rare. 
 
 Treatment. — T.h&patient should have a hot 
 bath as soon as the symptoms appear, and 
 then, going to bed, he should have warms drinks 
 so as to encourage sweating ; this may be 
 followed by a purgative so as to keep the 
 bowels well open. Mercury need not be 
 
 ZINNIA 
 
 given ; nor is quinine of any use. The sick- 
 ness is very distressing, but may be relieved 
 by lime-water, or a few drops of chlorodyne or 
 chloroform; creasote and hydrocyanic acid, 
 though sometimes recommended, do not seem 
 to be of any use for this purpose. Stimulants 
 must be given according to the needs of each 
 case. The great objects in treatment are to 
 sustain the vital powers, to moderate the febrile 
 excitement, and to check any distressing symp- 
 toms that may arise. Competent medical 
 advice should be obtained at the earliest possi- 
 ble moment. 
 
 YELLOW GTJM. — This is the jaundice of 
 new-born infants. It comes on two or three 
 days after birth, and the child's skin is of a 
 yellow color, the urine very dark and staining 
 the cloths a deep yellow, while the motions are 
 light. It is a simple disorder which will soon 
 pas? away. It is due to the liver not acting 
 properly at first. The child should be put to 
 the breast, and the mother's milk is generally 
 sufficiently aperient at first to open the bowels ; 
 if not, a little grey powder may be given at bed- 
 time. It may be some days before the yellow 
 tinge is quite gone from the skin. 
 
 ZINC. — This metal has lately been introduced 
 into domestic economy for vessels of various 
 kinds, and for other purposes. The salts of 
 zinc are not so poisonous as those of lead ; 
 but they are so to a great degree, and therefore 
 this metal should not be used in the construc- 
 tion of vessels in which food is cooked or kept. 
 Zinc is very little liable to fust on exposure to 
 air, and therefore is a useful material for many 
 utensils formerly made of iron or copper. Coal 
 scuttles are now made of zinc alone, or of sheet 
 iron coated with zinc, which are more durable 
 than those of iron, and cheaper than those of 
 copper. Zinc is also employed instead of lead 
 for baths, as being cheaper, and for pails, and 
 rain-water and other pipes. 
 
 Several of the salts of zinc are used in medi- 
 cine. The oxide of zinc is made by heating the 
 carbonate ; it is a white powder, without taste 
 or smell, and turns yellow by heating. Its only 
 preparation is an ointment, which is very useful 
 as an application to raw and weeping surfaces. 
 If given internally in large doses it causes 
 vomiting, but it is never used with that inten- 
 tion. Given as a nervine tonic and stimulant ; 
 used in chorea, epilepsy, hysteria, and neural- 
 gia. Dose 3 to' 5 grains, best in pill form, 3 
 times a day. Chloride of zinc is made by dis- 
 solving zinc in hydrochloric acid. Chloride of 
 zinc paste has powerful caustic properties, and 
 is used to destroy cancerous masses and malig- 
 nant ulcers, so as to obtain a healthy fresh 
 
 surface. In weaker solutions it is useful as an 
 astringent. Sulphate of zitic is the most impor- 
 tant salt of the metal; it is got by dissolving 
 zinc in sulphuric acid. The salt occurs in 
 crystals, very similar to those of Epsom salts, 
 but gives off water instead of absorbing it from 
 the atmosphere. Given internally, sulphkte of 
 zinc causes vomiting speedily and surely^ it is 
 thus one of the best emetics in suitable cases, 
 but must not be administered where there is 
 already irritation. It is given in smaller doses 
 like the oxide, as a tonic in nervous complaints. 
 Applied externally, in various forms of dis- 
 charge, sulphate of zinc is a most valuable 
 astringent. The dose as an emetic is from fif- 
 teen to twenty grains; as a tonic from three to 
 five, three times a day; as a lotion three grains 
 may be dissolved in an ounce of water. 
 
 ZINC-WHITE.— This is similar to white- 
 lead in appearance, but has less body or cover- 
 ing qualities. It is, frequently used owr white- 
 lead paint, when an extra finish is desired. It 
 is Of a beautiful white color, and when mixed 
 with white varnish, it forms the " china gloss " 
 of commerce. 
 
 ZINNIA — The Zinnias are hardy annuals, 
 and among the most desirable of this popular 
 family of plants. The single Zinnia was an old 
 favorite in the garden, but is now completely 
 eclipsed by the fine double varieties. The 
 latter grow to a large size, and produce a pro- 
 fusion of red, yellow, and purple flowers, as 
 
ZINNIA 
 
 599 
 
 large as a rose, all summer. They are among 
 the most ornamental plants in the garden. The 
 seeds should be started in a frame in April 
 and transplanted to the garden in May, or the 
 young plants may be procured of the florist 
 already started. They will thrive in any good 
 
 garden soil, but this should be well pulverized 
 and raked smooth. Water must be given fre- 
 quently in the hot days of summer. In the 
 autumn, when the frost has killed down the 
 plants, pull up the old stalks, and in the spring 
 sow new seed. 
 
appendix 
 Additional Recipes 
 
 WRITTEN IN BY THE OWNER. 
 
 Whenever a new recipe is written in, a r£ference to it should be 
 entered on the margin opposite the proper title in the book, and in the Index. 
 
ADDITIONAL RECIPES. 603 
 
604 ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 605 
 
606 ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 607 
 
608 ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 609 
 
 39 
 
610 ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 611 
 
612 ADDITIONAL RECIPES. 
 
 
 
 
 
 
 
 
 § 
 
 
 
 
 " 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 \ 
 
 
 > 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ADDITIONAL RECIPES.. 613 
 
614 ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 615 
 
616 ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 617 
 
618 ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 619 
 
620 ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 621 
 
622 Additional recipes; 
 
 " '""' "" — ' '■ ■ '--^v ■'■■■.-. — — — " — — t ~~~~ 
 
 Vv 
 
 1 
 
ADDITIONAL RECIPES. ' "623 
 
624' ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 625 
 
 40 
 
626 ADDITIONAL RECIPES. 
 
ADDITIONAL RECIPES. 627 
 
r - 
 628 s ADDITIONAL RECIPES. 
 
INDEX, 
 
 Abrasion, I. 
 •-,' Abscess, i. 
 
 in the Ear, 186. 
 after Scarlet Fever, 469. 
 Absinthe, 1. 
 Acacia, 1. 
 Accidents, 1. 
 Account (See Bill). 
 Acetic Acid, 1. 
 Acids, 1. 
 
 Stain, 509. 
 Aerated Bread, 1. 
 Agave, 2. 
 Ague, 2. 
 Air, 2. 
 
 A la mode Beef, 23. 
 A la Jieine Artichoke, 10. 
 Alabaster, 3. 
 
 Cement, 90. 
 Albumen, 3. 
 Alcohol, 3. 
 Ale, 4- 
 
 Caudle, 89. 
 Mulled, 356. 
 Posset, 413. 
 Sangaree, 461. 
 Alkalies, 4. 
 Allopathy, 4. 
 Allsopp's Ale, 4. 
 Allspice, 4. 
 
 Essence of, 195. 
 Almond, 4. 
 
 Blanc-mange, 36. 
 Cake, 60. 
 Custard, 136. 
 Essence of, 195. 
 Icing, 303. 
 Jumbles, 317. 
 Macaroons, 341. 
 Pudding, 429. 
 Sauce, 5. 
 Syrup, 5. 
 Aloes, 173. 
 
 in piles, 402. 
 Alpaca, 5. 
 Alum, 173. 
 Amaranth, 5. 
 Ambergris, 5. 
 Ambushed Asparagus, II. 
 American Ales, 4. 
 American Cheese, 95. 
 American Wines, 5. 
 Ammonia, 6, 179. 
 
 Liniment of, 177- 
 Liquor pf, 173. 
 Ansesthetics, 6. 
 Anchovy, 7. 
 Butter, 7. 
 Essence of, 7. 
 
 Anchovy (continued), Paste, 7. 
 Sauce, 7. 
 Toast, 7. 
 Anemone, 7. 
 Angelica Wine, 6. 
 Angularity in Decoration, 143. 
 Aniline Colors, 185. 
 Animal Food (See Food). 
 Anise Seed, 7. 
 
 Cordial, 124, 
 Anisette, 335. 
 Ankle, Broken, 214. 
 Ankle, Dislocation of, 162. 
 Anthracite Coal, 7. 
 Antidotes (See Poisons). 
 Antimony, 173. 
 Ants, 7. 
 
 Apiary (See Bee-keeping). 
 Apoplexy, 7, 1. 
 Apple, 7. 
 
 Baked, 8. 
 
 Beurre, 8. 
 
 Butter, 8. 
 
 Compote, 117. 
 
 Custard, 136. 
 
 Dried, 8. 
 
 Dumpling, 181. 
 
 Fried, 8. 
 
 Fritters, 217. 
 
 Ice, 8. 
 
 Jelly, 315. 
 
 Marmalade, 346. 
 
 Omelette, 369. 
 
 Pancakes, 377. 
 
 Preserves, 420. 
 
 Pudding, 429. 
 
 Soup," 499. 
 
 Steamed, 8. 
 
 Stewed, 8. 
 
 Syrup, 521. 
 
 Tarts, 524. 
 
 Tea, 8. 
 
 Trifle, 537. 
 
 Water, 8. 
 Apricot, 8. 
 
 Compote, 117. 
 
 Ice, 8. 
 
 Jam, 9. 
 
 Jelly, 9. 
 
 Marmalade, 346. 
 
 Preserves, 420. 
 
 Tarts, 524, 
 Arbutus, Trailing, 9. 
 Argand Lamp, 9, 
 
 Burner, g. 
 Arm, Broken, 213. 
 Arnica, 9. 
 
 Lotion, 338. 
 Arnott's Valve, 56J. 
 Arrack, 9. 
 Arrowroot, 10. 
 
 Arrowroot (con.), Blanc-mange, 36. 
 Custard, 10, 136. 
 Gruel, 10. 
 Infants (for), 10. 
 
 Jelly. 315. 
 
 Pudding, 429. 
 Arsenic, 10. 
 
 Artery-bleeding, to stop, I. 
 Artichoke, 10. 
 
 A la Reine, 10. 
 
 Soup, 499. 
 Artificial Breathing, i6g. 
 Ash, 231. 
 Ashes, 11. 
 Asparagus, II. 
 1 Ambushed, II. 
 
 Eggs and, 11. 
 
 Fried, 11. 
 
 Soup, 499. 
 
 Stewed, 11, 
 Asphaltum, 11. 
 Asphodel, 11. 
 Aspic Jelly, 315, 
 Assafoetida, 174. 
 Aster, 12. 
 Asthma, 12, 514. 
 Astral Oil x 12. 
 Astringents, 12. 
 Atmosphere (See Air). 
 Attorney, Power of, 419. 
 Autumn Bill of Fare, 32. 
 Aviary (See Bird Cage), 
 j Awnings, 294. 
 Axminster Carpets, 81. 
 I Azalea, 12. 
 
 B 
 
 Baby {See Infant). 
 Bacon, 13. 
 Bain-marie, 13. 
 Baize, 13. 
 
 Baking, Rationale of, 13. 
 Baking Powders, 14. 
 Balm, 14. , 
 Balsam, 14. 
 Balsams, 14. 
 Baltazeker Wine, 297. 
 j Banana, 14. 
 Bandages, 14. 
 
 for Axilla or Shoulder, 16. 
 
 " Finger, 15. 
 
 " Foot, 15. 
 
 " Forearm, 15. 
 
 *' Groin, 16. 
 
 " Hand, 15. 
 
 " Head, 16. 
 
 " Knee, 16. 
 
 " Leg, 16. 
 Bank, 17. 
 Bannock Cake, 60. 
 
630 
 
 INDEX. 
 
 Banting's Cure, 17. 
 Barberry, 17. 
 
 Jelly, 315- 
 Marmalade, 346. 
 
 Pickle, 391. 
 
 Preserves, 421. 
 Bar-fish (See Bass). 
 Barley, 17. 
 
 Bread, 43. 
 
 Broth, 50. 
 I Gruel, 255. 
 
 Infants (for), 17. 
 
 Negus, 363. 
 
 Patent, 17. 
 
 Pearl, 17. 
 
 Sugar, 17. 
 
 Water, 17. 
 Basil, 17. 
 Basque, 569. 
 Bass, 18. 
 Bass's Ale, 4. 
 Basting, 18. 
 Bath, IS. 
 
 Cold, 18. 
 
 Hot, 18. 
 
 Russian, 453. 
 
 Sea bathing, 20. 
 
 Shower, 19. 
 
 Sitz, 487. 
 
 Sponge, 19. 
 
 Turkish, 542. 
 
 Vapor, 553. 
 
 Warm, 19. 
 Bath Brick, 20. 
 Bath Buns, 54. 
 Batter Pudding, 4Z9. 
 Bay Windows, 283, 285. 
 Beans, 20. 
 
 to Dry, 20. 
 
 Kidney, 20. 
 
 Lima, or Butter, 2a 
 
 Pickles, 391. 
 
 Pork and, 20. 
 
 Salad of, 20. 
 
 Soup, 499. 
 
 String, 20. 
 Bear-meat, 20. 
 
 Hams, 21. 
 
 Skin, 21. 
 Beaune Wine, 55. 
 Bechamel Sauce, 462. 
 Bed-bugs (See Bugs). 
 Bedrooms, 21, 148. 
 
 Furniture of, 228. 
 Beds and Bedding, 21. 
 
 Blankets, 22, 37. 
 
 Pillows, 21. 
 
 Pillow-cases, 22. 
 
 Sheets, 21. 
 
 Sickroom, 485. 
 
 Springs, 21. 
 Bedstead, 22. 
 
 Bureau, 22. 
 
 Iron, 22. 
 
 Sofa, 22. 
 Beech, 231. 
 Beef, 22. 
 
 to Corn, 23. 
 
 " Smoke, 23. 
 
 A la Mode, 23. 
 
 Bouilli, 24. 
 
 Cakes, 192. 
 
 Beef (continued), Corned, 24. 
 Dried, 24. 
 Hash, 24. 
 Heart, 24. 
 
 Kidneys, 24. 
 
 Liver, 24. 
 
 Olives, 193. 
 
 Patties, 384. 
 
 Pie, 24. 
 " with Oysters, 25. 
 " " Potato Crust, 25. 
 
 Soup, 499. 
 
 Steak, 25. 
 
 '* with Eggs, 25. 
 
 " " Onions, 25. 
 
 " " Oyster Sauce, 26. 
 
 Shin of, 26. 
 
 Tea, 26, 333. 
 
 Tongue, 26. 
 
 Tripe, 26. 
 Bee-keeping, 27. 
 Beer, 28. 
 
 Dandelion, 28. 
 
 Ginger, 29. 
 
 Lager, 321. 
 
 Quick, 29. 
 
 Sassafras, 29. 
 
 Spruce, 29. 
 
 Sugar, 29. 
 Beets, 29. 
 
 Pickled or Canned, 30. 
 
 Pickles, 391. 
 
 Salad of, 30. 
 
 Stewed, 30. 
 Begonia, 30. 
 Belladonna, 30. 
 Benedictine Liqueur, 335. 
 Benzine, 30. 
 Benzoic Acid, 172. 
 Berncastle Wine, 355. 
 Berwick Cake, 60. 
 Beverages. 30. 
 
 Ci;eam of Tartar, 131. 
 
 Eau Sucre, 30. , 
 
 Lait Sucre, 30. 
 
 Summer, 30. 
 
 Whey (Acidulous), 30. 
 
 for the Sick, 30. 
 Big Shrimps (See Prawns). 
 Billberries, 31. 
 Bilious Fever, 31. 
 Bill, 31. 
 
 Bill of Exchange, 31. 
 Bills of Fare, 32. 
 
 for Autumn, 32. 
 ' ' Breakfast, 45. 
 
 " Dinner, 158. 
 
 " Lunch, 339. 
 " Spring, 32. 
 " Summer, 32. 
 " Supper and Tea, 518. 
 " Winter, 32. 
 Birch-wood, 231. 
 Bird-cage, 32. 
 Birds as Food, 32. 
 Bird's-nest Pudding, 430. 
 Biscuits, 33. 
 
 Flavored, 334 
 
 French, 33. 
 
 Graham, 33. 
 
 Hard or Plain, 34. 
 
 Potato, 34. 
 
 Biscuits (continued), Risen, 34. 
 
 Short, 34. 
 
 Soda, 34. 
 
 Sour-milk, 34. 
 
 Yorkshire Risen, 34. 
 Bismuth, 174. 
 Bison (See Buffalo). 
 Bitters, 34. 
 Bituminous Coal, 34. 
 Blackberry, 34. 
 
 Compote, 117. 
 
 Cordial, 35 124. 
 
 Jam, 35, 313. 
 
 Jelly, 35>3I5- 
 
 Pie, 397- 
 
 Pudding, 430. 
 
 Stew, 35.. 
 
 Syrup, 35. 
 
 Tarts, 524. 
 
 Vinegar, 35. 
 Black Cake, 60. 
 Black-fish, 35. 
 Blacking, 36. 
 
 for Harness, 36. 
 " Shoes, 36. 
 " Stoves, 36. 
 Black Lead, 36. 
 Black Pudding, 36. 
 Blanching, 36. 
 Blanc man£e, 36. 
 
 Almond, 36. 
 
 Arrowroot, 36. 
 
 Chocolate, 36. 
 
 Cornstarch, 36. 
 
 Moss, 37. 
 
 Rice-flour, 37. 
 
 \Vheat-fldur, 37. 
 Blankets, 37. 
 Bleaching, 37. 
 Bleeding, 37. 
 
 Artery, I. 
 
 in Consumption, 121, 
 
 Lungs, 38. 
 
 Nose, 38, 545. 
 
 Stomach, 38, 545. 
 
 Veins, I. 
 Blind Staggers, 268. 
 Blinds and Shutters, 294. 
 Blisters, 38. 
 
 to Dress, 38. 
 
 in Chicken-pox, 97. 
 Blood as food, 38. 
 Bloodroot, 38. 
 Blouse (See Sacque). 
 Blouse Waist, 570. 
 Blue-bass (See Bass). 
 Bluefish, 39. 
 Blue Glass (See Glass). 
 Blueing, 579. 
 Bohea Tea, 525. 
 Boiling, Rationale of, 39. 
 Boils (See Abscess). 
 Bologna Sausage, 40, 467. 
 Bombazet, 40. 
 Bombazine, 40. 
 Bone, 40, 211. 
 Boned Fowl, 40. 
 
 Shoulder of Veal, 556. 
 Bone-felon, 40. 
 
 Bonny Clabber (See Clabber). 
 Book-case (See Furnitute). 
 Books (See Library). 
 
Boots and Shoes, 40. 
 
 to make Waterproof, 41. 
 Borax, 174. 
 
 Bordeaux Wines (See Claret). 
 Borecole (See Kale). 
 Boston Brown Bread, 44. 
 Bots, 268. 
 Bottle Cement, go. 
 Bottle Jack (See Roasting). 
 Bouillabaisse, 500. 
 Bouilli of Beef, 24. 
 Bouillon, 500. 
 Bounce, Cherry, 95. 
 Bourbon Roses, 451.. 
 Box, 41. 
 Brain Fever, 41. 
 Brain- workers, Diet for, 153. 
 Braising, 42. 
 Brandied Peaches, 385. 
 
 Pears, 386. 
 Brandy, 42. 
 
 Cherry, 96. 
 
 Pudding, 430. 
 
 Raspberry, 443. 
 
 Sauce, 428. 
 
 Trifle, 537. 
 Brant, 42. 
 
 Brasier (See Warming-pan). 
 Brass-ware, 42. 
 
 to Clean, 42. 
 Brawn, 42. 
 Brazil-nut, 43. 
 Bread, 43. 
 
 Aerated, I. 
 
 Barley, 43. 
 
 Boston Brown, 43. 
 
 Brown, 44. 
 
 Corn, 44. 
 
 Fritters, 217. 
 
 Graham, 44. 
 
 Indian Pone, 44. 
 
 Oatmeal, 44. 
 
 Plain, 43. 
 
 Potato, 44. 
 
 Pumpkin, 44. 
 
 Rice, 44. 
 
 Rye, 44. 
 *■ Sauce, 463. 
 
 Stale (to improve), 44. 
 
 Unleavened, 44. 
 Bread-crumbing, 45. 
 Breakfast, 45. 
 
 Family, 45- 
 
 Parties, 46. 
 Bream, 46. 
 Brewer's Yeast, 597. 
 Brewing, 46. 
 Brick, 47. 
 
 Bath, 20. 
 
 Bristol, 48. 
 Brie Cheese, 95. 
 Bright's Disease, 47. 
 
 after Scarlet Fever, 469. 
 Brine, 48. 
 Brisket, 48. 
 Bristol-board, 48. 
 Bristol-brick, 48. 
 Britannia-ware, 48. 
 Broadcloth, 48. 
 Brocade, 48. 
 Brocatel, 48. 
 Broccoli, 48. 
 
 INDEX. 
 
 Broccoli, with Eggs, 48. 
 Broche Shawls (See Shawls). 
 Broiling, Rationale of, 49. 
 Broken Bones (See Fractures). 
 Broma s (.fe Chocolate). 
 Bronchitis, 49. 
 
 in Typhoid Fever, 545. 
 Bronze, 49. 
 Broom, 50. 
 Broth, 50. 
 
 Barley, 50. v 
 
 Beef, 500. 
 
 Chicken, 96. 
 
 Clam, 107. 
 
 Mutton or Veal, 50* 
 Brotherhood Wines, 6. 
 Brown Bread. 44. 
 Brown Slout, 413. 
 Bruises, 50. 
 Brushes, 50. 
 
 to Clean, 109. 
 Brussels Carpet, 81. 
 Brussels Sprouts, 51. 
 Buccaned Meat, 51. 
 Buckram, 51. 
 Buckskin, 51. 
 Buckwheat, 51. 
 
 Cakes, 51. 
 Budai Wine, 297. 
 Budding, Method of, 52. 
 Buffalo, 53. . 
 Buffalo-robe, 53. 
 Bugs, to Destroy, 53- 
 Bulbs, 53. 
 Bullock (See Beef). 
 Bull-trout, 54. 
 Bunions, 54. 
 Buns, 54. 
 
 Bath, 54. 
 Bureau (See Furniture). 
 Bureau-bedstead, 22. 
 Burgundy, 54. 
 Burning Fluid, 55. 
 Burnous, 56. 
 Burns, 55. I- 
 
 in the Eye, 198. 
 Burton Ale, 4. 
 Bush-bean, 56. 
 Butcher-meat, 58. 
 Butter, 56. 
 
 to Make, 57. 
 " Restore, 57. 
 
 Anchovy, 7. 
 
 Apple, 8. 
 
 Drawn, 463. 
 
 Sauce, 463. 
 Buttermilk, 57. 
 
 Fleetings, 57. 
 
 Thickened, 57. 
 
 Whey, 57- 
 Butter-nuts, 58. 
 
 Pickles, 394. 
 Button-holes, 58. 
 
 53. 
 
 Fried, 59- 
 
 Pickled, 59, 391. 
 
 Salad, 59. 
 Cabbage Rose, 59. 
 Cabinet Pudding, 430. 
 
 631 
 
 Cactus, 59. 
 
 Cafe a la Militaire, 115. 
 Cafe au Lait, 59. 
 Cafe Noir, 115. 
 Cake, 59. 
 
 Almond, 60, 
 
 Almond Cheese, 60. 
 
 Bannock or Indian-meal, .60. 
 
 Berwick Sponge, 60. 
 
 Black, 60. 
 
 Caraway, 60. 
 
 Children's, 61. 
 
 Chocolate, 61. 
 
 Cider, 61. ' 
 
 Cocoanut, 61. 
 
 •' Sponge, 61. 
 
 Coffee, 61. 
 
 Composition, 62. 
 
 Confederate, 62. 
 
 Cornstarch, 62. 
 
 Cream, 62. 
 
 " without Eggs, 62. 
 
 Cream-tartar, 62. 
 
 Cup, 62. 
 
 Currant, 63. 
 
 Delicate, 63. 
 
 Diet, 63. 
 
 Dover, 63. 
 
 Fancy, 63. 
 
 French, 63. 
 
 Fruit, 63. 
 
 Gingerbread, 63. 
 
 " Fleming, 63. 
 
 Hard, 64. 
 Soft, 64. 
 Spiced, 64. 
 Sponge, 64. 
 Sugar, 64. 
 
 Ginger-snaps, 64. 
 
 Golden, 64. 
 
 Honey, 64. 
 
 Huckleberry, 64. 
 
 Jelly, 64. 
 
 Lady, 65. 
 
 Lemon, 65. 
 
 Loaf, 65. 
 
 " Raised, 65. 
 
 Marbled, 65. 
 
 Measure, 65. 
 
 Molasses, 65. 
 
 Mountain, 66. 
 
 Nut, 66. 
 
 Orange Jelly, 66. 
 
 Plum, 66. 
 
 Portugal, 66. 
 
 Pound, 66. 
 
 Queen's, 66: 
 
 Quick, 66. 
 
 Raised (without Eggs), 66. 
 
 Republican, 67. 
 
 Rice, 67. 
 
 Royal, 67. 
 
 Savory, 67. 
 
 Scotch, 67. 
 
 Shrewsbury, 67. 
 
 Silver, 67. 
 
 Spice, 67. 
 
 Sponge, 67. 
 
 " white, 67. 
 
 Strawberry Short, 68. 
 
 Sugar, 68. 
 
 Sugar Drops, 681 
 
632 
 
 INDEX. 
 
 Cake (continued), Tea Cakes, 68. 
 
 Washington, 68. 
 ' Webster, 68. 
 
 Wedding, 68. 
 
 White, 68. 
 
 White Mountain, 69. 
 
 Wine, 69. 
 
 Yardley, 69. 
 Caked Bag, in Cows,. 128. 
 Calcellaria, 69. 
 Calf (See Veal). 
 Calf s Head and Feet, 69. 
 
 to Carve, 83. 
 
 Calfs-foot Jelly, 69, 315. 
 
 Calfs-head Soup, 501. 
 Calico, 69. 
 California Wines, 6. 
 Calla Lily, 69. 
 Callipash, 70. 
 Callipee, 70. 
 Calomel, 70. 
 Cainbric, 70. 
 Camellia, 70. 
 Camomile, 70. 
 
 Camomile Tea, 70. 
 Camphor, 70, 174. 
 
 Liniment of, 177. 
 
 Tincture of, 180. 
 Camphorated Chalk, 536. 
 Canary Bird, 71. 
 Cancer, 71. 
 Candles, 72. 
 
 Dipped, 72. 
 
 Mould, 72. 
 
 Rush Lights, 72. 
 
 Wax, 72. 
 Candy, 72. 
 
 directions for Making, 73. 
 
 Cheap, 7S. 
 
 Chocolate Caramels, 78. 
 
 Cough Candy, 73. 
 
 Fig Paste, 201. 
 
 Ginger Candy, 73. 
 
 Gum Drops, 73. 
 
 Hoarhound Candy, 74. 
 
 Jujnbe Paste, 74. 
 
 Lemon Candy, 74. 
 
 Molasses, 74. 
 
 Nut, 74. 
 
 Taffy, 74. 
 
 Walnut, 75. 
 Candying Fruits, 75. 
 Candy-tuft, 75. 
 Canker, 268. 
 Cannel Coal, 75. 
 Cannelons, 75. 
 Canning Fruits, 75. 
 Cantaloupe ( See Musk-melon). 
 Cantharides Plaster, 174. 
 Canvas, 76. 
 Canvas-back Duck, 761 
 Caoutchouc (See India-rubber). 
 Cape Bulbs (See Bulbs). 
 Caper, 76. 
 
 Sauce, 463. 
 Capes, 76. 
 Capillaire, 77. 
 Capon, 77. 
 Caps, 77. 
 Capsicum, 174. 
 
 Pickles, 392. 
 Caramels, 78. 
 
 Caramels (con.), Chocolate, 78. 
 Caraway, 7S. 
 
 Cake, 60. 
 
 Cordial, 124. 
 
 Essence of, 195. 
 Carbolic Acid, 78, 172. 
 Carbuncle,, 78. 
 Carcel Lamp, 79- 
 Cardoon, 79. 
 Carmine, 79. 
 Carnations, 79., 
 Carp, 80. 
 Carpets, 80, 146. 
 
 Axminster, 81. 
 
 Brussels, 81. 
 
 Cleaning, 80. 
 
 Cutting, 80. 
 
 Dutch, 81. 
 
 Ingrain, 8r. 
 
 Kidderminster^ 81. 
 
 Moquetfe, 81. 
 
 Persian, 81. 
 
 Printed Felt, 81. 
 
 Rag, 81. . 
 
 Sewing, 80. 
 
 Tapestry, 81. 
 
 Three-ply, 82. 
 
 Turkish, 81. 
 
 Velvet, 82. 
 
 Wilton, 82. 
 
 Wood, 82. 
 Carriage, to Clean, 109. 
 Carrots, 82. . 
 
 Jam, 313. 
 
 Soup, 501. 
 
 Stewed with Sugar, 82. 
 Carving, 82. 
 
 Beef tongue, 83. 
 
 Breast of Veal, 83. 
 
 Brisket of Beef, 83 
 
 Calf's head, 83. 
 
 Chicken, 83. 
 
 Cod's head and shoulders, 84. 
 
 Duck, 84. 
 
 Eels, 84. 
 
 Fillet of Veal, 84. 
 
 Goose, 84. 
 
 Ham, 84. 
 
 Haunch of Mutton, 84. 
 
 Knuckle of Veal, 84. 
 
 Leg of Mutton, 84. 
 
 Loin of Veal, 85. 
 
 Mackerel, 85. 
 
 Partridge, 85. 
 
 Pigeons, Quails, Woodcock, 
 etc., 85. 
 
 Ribs of Beef, 85. 
 
 Round of Beef, 85. 
 
 Saddle of Mutton, 85. 
 
 Salmon, 85. 
 
 Shad, 85. 
 
 Shoulder of Mutton or 
 Lamb, 85, 
 
 Shoulder of Veal, 86. 
 
 Sirloin of Beef, 86. 
 
 Sucking-pig, 86. 
 
 Turbot, 86. 
 
 Turkey, 86. 
 Casein, 86... 
 Cashew Nut, 86. 
 Cashmere (See Shawl). 
 Cassava (See Tapioca). 
 
 Cassimere, 86. 
 
 Cast (See Plaster). 
 
 Castile Soap, 494. 
 
 Castor Oil, 86. 
 
 Cat, 87. 
 
 Catalepsy i 87. 
 
 Catamenia (See Menstruation), 
 
 Catarrh (See Colds). 
 
 Cataplasm. 87. 
 
 Catarrhal Ophthalmia, 371. 
 
 Catawba Wine, 87, 5. 
 
 Catawissa Wine, 6. 
 
 Caterpillar, 88. 
 
 Catfish, 88. 
 
 Cathartics, 88. 
 
 Catnip or Catmint, 88. 
 
 Tea, 88. 
 Catsup, 88. 
 
 Mushroom, 8g. 
 
 Oyster, 374. 
 
 Tomato, 89. 
 
 Walnut, 89. 
 Caudle, 89. 
 
 Ale, 89. 
 
 Flour, 89., 
 
 Rice, 89. 
 Cauliflower, 89. 
 
 Pickled, 89, 392. 
 
 Scalloped, 90. 
 
 Stewed, 90. 
 Caustic (See Lunar Caustic). 
 Caveat Emptor, 325. 
 Caviare, 90. 
 Cayenne Pepper, 90. 
 
 Vinegar, 563. 
 Cedar Birds, 449. 
 Cedar-wood, 231. 
 Ceilings, 147, 293. 
 Celery, 90. 
 
 Essence of, 195. 
 
 Pickle, 392. 
 
 Salad, 90. 
 
 Sauce, 90, 463. 
 
 Vinegar, 563. 
 Cements, 90. 
 
 Alabaster, 90. 
 
 Bottle, 90. 
 
 Cheese, 91. 
 
 China, 91. 
 
 Diamond, 91. 
 
 Ironware, 91. 
 
 Japanese, 91. 
 
 Wax, 91. 
 Century Plant (See Agave). 
 Cerate, 174. 
 
 of Acetate of Lead, 174. 
 
 of Resin, 174. 
 
 of Spermaceti, 174. 
 Cesspool (See Drainage). 
 Chablis Wine, 55, 91. 
 Chalk, 91. 
 
 Camphorated, 536. 
 
 Mixture, 179. 
 Chambertin Wine, 55. 
 Chamois-skin, 91. 
 Chamomile (See Camomile). 
 Champagne, 91. 
 
 at Dinner, 157, 158. 
 
 Cup, 437. 
 
 F rappee, 92. 
 Chantilly Basket, 514. 
 Chapped Hands, 92. 
 
Chapped Heels, 268. 
 Charcoal, 92. 
 Charlotte de Russe, 92. 
 Chocolate, 92. 
 Gelatine, 92. 
 Chartreuse, 336. 
 Chateau Margaux Wine, 108. 
 Check, Bank, 93. 
 Checkerberry, 93. 
 Cheddar Cheese, 95. 
 Cheese, 93. 
 
 to make, 93. 
 American, 95. 
 Cottage, 94. 
 Cream, 94. 
 Damson, 142. 
 Dutch, 95. 
 English, 95. 
 French, 95, • 
 
 German, 95. 
 Italian, 95. 
 Sandwiches, 461. 
 Scotch, 95. 
 Swiss, 95. 
 Chemise, 548. 
 Cherry, 95. 
 
 Bounce, 95. 
 Brandy, 96. 
 Compote, n8. 
 Jelly, 316. 
 Pickles, 392. 
 Pies, 397. 
 Preserves, 421. 
 Pudding, 431. 
 Water-ice, 302. 
 Chestnuts, 96. 
 Sauce, 464. 
 soup, 501. 
 Stuffing of, 515. 
 Chestnut wood, 231. 
 Chest-protector, 96. 
 Chicken, 96. 
 Broth, 96. 
 Carving, 83. 
 Croquettes, 132. 
 Curry, 192. 
 Fricassee, 97. 
 Keeping, 416. 
 Panada, 377. 
 Pot-pie, 97. 
 Salad, 97. 
 Soup, 501. 
 Stewed, 97. 
 
 " with Celery, 97. 
 Chicken Pox, 97. 
 Chicory, 98. 
 Chilblains, 98. 
 Children, 98 
 Diet, 9S. 
 
 Disease, Signs of, 100. 
 Dress, 99. 
 Children's Cake, 61. 
 Children's Clothing, 101. 
 Chili Sauce, 464. 
 Chills and Fever (See Ague). 
 Chimneys, 101. 
 
 Smoking, to cure, 101. 
 China (See Earthenware). 
 China Cement, 91. 
 China Roses, 451. 
 Chinese Primrose (See Primrose). 
 Chinese Sugar-cane (See Sorghum). 
 
 INDEX. 
 
 Chintz, 102. 
 
 to Clean, 102. 
 Chitterlings, 102. 
 Chloral, 102. 
 Chloride of Lime (See Disinfect 
 
 ants). 
 Chlorodyne, 102. 
 Chloroform, 102. 
 Chocolate, 103. 
 
 Blanc-mange, 36. 
 
 Cake, 61. 
 
 Caramels, 78. 
 
 Charlotte de Russe, 92. 
 
 Custard, 136, 
 
 Ice-cream, 302. 
 
 Iced, 103. 
 Choca, 103. 
 Choking, 103, 1. 
 
 in Cows, 128. 
 Cholera, 103. 
 Cholera Infantum, 104. 
 Cholera-morbus, 104. 
 Chops (See Mutton). 
 Chow Chow, 104. 
 Chowder, 104. 
 
 Clam, 104. 
 
 Codfish, 113. 
 
 Fish, 105. 
 Christopher North's Sauce, 464. 
 Chromos, 105. 
 Chrysanthemum, 105. 
 Chub, 105. 
 
 Churning (See Butter). 
 Chyme (See Digestion). 
 Cider,. 105. 
 
 Cake, 61. 
 
 Jelly, 316. 
 
 Mulberry, 356. 
 
 Mulled, 356. 
 
 Toast, 534. 
 Cinchona Bark, 175. 
 
 Decoction of, 175. 
 Cinchonism (See Quinine). 
 Cinnamon, 106, 175. 
 
 Cordial, 124. 
 Circulars, 1.06. 
 Cistern, 107. 
 
 Citrate of Magnesia, 343. 
 Citric Acid, 1. 
 Citron, 107. 
 
 Cordial, 124. 
 
 Essence of, 195. 
 Civet, 107. 
 Clabber, 107. 
 Clams, 107. 
 
 Boiled, 107. 
 
 Broiled, 107. 
 
 Broth, 107. 
 
 Chowder, 104. 
 
 Fritters, 108. 
 
 Pickled, 108. 
 
 Roast, 108. 
 Claret, 108. 
 
 Claret Cup, 108. 
 
 Cooling Cup, 108. 
 
 Mulled, 356. 
 
 Punch, 108. 
 Clay (See Bricks). 
 Cleaning, 108. 
 
 Alabaster, 108. 
 Bottles, 108. 
 , Brassware, 42. 
 
 633 
 
 Cleaning (con.), Bronze, 50. 
 
 Brushes, 109. 
 
 Carpets, 80. 
 
 Carriages, 109. 
 
 Chintz, 102. 
 
 Combs, iog. 
 
 Crape, 130. 
 
 Earthenware, 109. 
 
 Ermine, 195. 
 
 Feathers, Igg. 
 
 Floors, 205. 
 
 Gilding, 109. 
 
 Glassware, 246. 
 
 Gloves (Kid), 109, 246. 
 
 Gold lace, 248. 
 
 Harness, log. 
 
 Hearths, log. 
 
 House, 109. 
 
 Knives, 101, 320. 
 
 Lace, 320. 
 
 Marble, 345. 
 
 " Steps, 109. 
 
 Mirrors, 109. 
 
 Oil-cloth, 367. 
 
 Paint, no. 
 
 Paper-hangings, no. 
 
 Papier-mache, no. 
 
 Pots and Kettles, no. 
 
 Shawls, no. 
 
 Silk, 486. 
 
 Silverware, 487. 
 
 Tinware, 533. 
 
 Veils, 557. 
 
 Windows, no. 
 Clock, no. 
 
 Clos Vougeot Wine, 55. 
 Clothing, no. 
 
 Children's, 101. I 
 
 to render Non-inflammable, 
 112. 
 
 to render. Waterproof, 113. 
 Clothes-wringer (See Wringer). 
 Cloves, 112. 
 
 Essence of, 195. 
 
 Infusion of, 176. 
 Coagulation, 112. 
 Coal, 112. 
 
 Anthracite, 7. 
 
 Bituminous, 34. 
 
 Cannel, 75. 
 
 Charcoal, 92. 
 Cobbler, Fruit, 112. 
 
 Sherry, 112. 
 Cochineal, 112. 
 
 Tincture of, 195. 
 Cockatoo, 381. 
 Cockle, 112. 
 Cockroaches, 112. 
 Cocktails, see under Whiskey, 589 
 Cocoa, 112. 
 Cocoanut, 112. 
 Cake, 61. 
 Jumbles, 3 1 7. 
 Macaroons, 341. 
 
 Pie, 397- 
 Pudding, 431, 
 Soup, 501. 
 Codeia, 114. 
 Codfish, 113. 
 Balls, 113. 
 Chowder, 113. 
 Picked up, 113. 
 
634 
 
 INDEX. 
 
 Codfish (con.), with Eggs, 113. 
 
 Tongues and Sounds, 113. 
 Codling, 114. 
 Cod-liver Oil, 114, 175. 
 
 in Consumption, 120. 
 Coffee, 114. 
 
 a la Militaire, 115. 
 
 Boiled, 115. 
 
 Cake, 61. 
 
 Custard, 136. 
 
 Filtered, 115. 
 
 Grinding, 115. 
 
 Ice-cream, 302. 
 
 Iced, 115. 
 
 Noir, 115. 
 
 Roasting, 115. 
 Coffee-pots, 115. 
 Coke, 1 16. 
 Colander, 116. 
 Cold Cream, 116. 
 Colds, 116. 
 
 in Horses, 268. 
 Cold Slaw {See Slaw). 
 Colic, 116. 
 
 in Horses, 268. 
 Collar-bone, fractured, 213. 
 Colocynth, 175. 
 Colors, to Restore, 117. 
 Cologne, 117. 
 
 to Make, 117. 
 Combs, 117. 
 
 to Clean, 117. 
 Commode, 117. 
 Composition Cake, 62. 
 Compost, 117. 
 Compotes, 117. 
 
 Apple, 117. 
 
 Apricot, 117. 
 
 Berry, 117. 
 
 Cherry, 118. 
 
 Currant, 118. 
 
 Fig, II 8. 
 
 Orange, 118. 
 
 Peach, 118. 
 
 Plum, 118. 
 Compound Colors, 401. 
 Concord Wine, 5. 
 Condensed Milk, 353. 
 Confederate Cake^ 62. 
 Conger-eel, 118. 
 Congou Tea, 525. 
 Consomme', 118. 
 Constipation, 118. 
 Construction in Furniture, 144. 
 
 in Houses, 288. 
 Consumption, 119. 
 Contusion (See Bruises). 
 Convalescence, 121. 
 Conventionalism in Decoration, 
 
 145- 
 Convolvulus, 121. 
 Cooker, Warren's Patent, 121. 
 Cookery, Principles of, 122. 
 Cookies, 123. 
 
 Sugar, 123. 
 Coolers, 123. 
 Copaiba Balsam, 14, 175. 
 Copal Varnish, 554. 
 Copper-ware, 123. ' 
 
 Cordials, 124. 
 
 Anise-seed, 114. 
 
 Blackberry, 35, 124. 
 
 Cordials (con.), Caraway, 124. 
 
 Cinnamon, 124. 
 
 Citron, 124. 
 
 Gin, 124. 
 
 Ginger, 124. 
 
 Quince, 124. 
 
 Peach, 124. 
 Corduroy, 125. 
 Coriander, 125. 
 Corn, 125. 
 
 Bread, 44. 
 
 Dried, 125. 
 
 Fritters, 125. 
 
 Muffins, 125. 
 
 Roasted, 125. 
 
 Stewed, 125. 
 
 " with Tomatoes, 125. 
 Corned Beef, 24. 
 Cornices, 294. 
 Corns, 126. 
 
 in Horses, 268. 
 Corn-starch Blanc-mange, 36. 
 
 Cake, 62. 
 
 Pudding, 431. 
 Corpulence {See Banting's Cure 
 
 and Diet). 
 Corrosive Sublimate, 126. 
 Corsets, 126. 
 Cosmetics, 126. 
 Costiveness {See Constipation). 
 Cottage Cheese, 94. 
 Cotton {See Clothing). 
 Cough, 126. 
 
 Candy for, 73. 
 Counterpane, to Clean, 127. 
 Cow, 127. 
 
 Diseases of: 
 
 Caked Bag, 128. 
 Choking, 128. 
 Garget, 128. 
 Hoof-ail, 128. 
 Hoven, 128. 
 Mange or Scab, 128. 
 Milk Fever, 128. 
 Scour, 128. 
 Sore Teats, 128. 
 Warts, 128. 
 Wounds, 128. 
 
 Food, 128. 
 • Milking, 129. 
 Cow-pox, 129. ' 
 Cowslip (See Marigold). 
 Crab, 129. 
 
 Boiled, 129. 
 
 Deviled, 129. 
 
 Salad, 129. 
 
 Sauce, 464. 
 
 Soft-shell, 129. 
 Crab-apple Preserves, 421. 
 Crackers, 129. 
 
 Panada, 377. 
 
 Pudding, 431. 
 Cracknels, 129. 
 Cradles, 130. 
 Cradle, Wine, 130. 
 Cramp, 130. 
 Crane, 130. 
 Cranberry, 130. 
 
 Pie, '397. 
 
 Sauce, 130. 
 
 Tart, 524. 
 
 Tea, 130. 
 
 Crape, 130. 
 
 to Clean, 130. 
 Crash, 131. 
 
 Craziness (See Insanity). 
 Cream, 131. 
 
 Artificial, 131. 
 
 Cake, 62. 
 
 Coffee, 131. 
 
 Cheese, 94. 
 
 Cold, 116. 
 
 Ice, 301. 
 
 Lemon, 131. 
 
 Orange, 131. 
 
 Sauce, 428, 464. 
 
 Sherbet, 481. 
 
 Tarts, 522. 
 
 Tea, 131. 
 
 Toast, 534. 
 
 Whipped, 131. 
 Cream Cheese, 94. 
 Cream of Tartar, 131. 
 
 Beverage, 131. 
 
 Cake, 62. 
 Creasote, 175. 
 
 Ointment of, 178. 
 Creme de Giro fie, 336. 
 Creme de The, 336. 
 Creme de Vanille, 336. 
 Cress, 131. 
 
 Garden, 131. 
 
 Indian, 132. 
 
 Salad, 457. 
 
 Water, 131, 583. 
 
 Winter, 131. 
 Crewel, 132. 
 Crimping, 132. 
 Crockery, 132. 
 Crocus, 132. 
 Croquettes, 132. 
 
 Chicken, 132. 
 
 Lobster, 337. 
 
 Rice, 132. 
 
 Sweetbread, 132. 
 Croup, 132. 
 Crumpets, 133. 
 Cucumbers, 133. 
 
 Fried, 133. 
 
 Pickles, 392. 
 
 Preserves, 421. 
 
 Sauce, 464. 
 
 Soup, 501. 
 
 Stewed, 133. 
 
 Stuffed, 133. 
 
 Vinegar, 563. 
 Cullender (See Colander), 
 Cummin Seed, 134. 
 Cup Cake, 62. 
 Cuphea, 134. 
 Cupola, 286. 
 Curacoa,' 134. 
 Curd (See Cheese). 
 Currant, 134. 
 
 Cake, 63. 
 
 Compote, 118. 
 
 Custard, 136. 
 
 Dried, 134. 
 
 Dumpling, 182. 
 
 Jam, 313. 
 
 Jelly. 316. 
 
 Pie, 397. 
 
 Syrup, 521. 
 
 Tart, 524. 
 
Currant (con.), Water-ice, 302. 
 
 Wine, 134. 
 Curry. 135. 
 
 Dry, 135. 
 
 Egg, 135. 
 
 Lobste* 337. 
 
 Oyster, 374. 
 Curry Powder, 135. 
 Curtains, 135. 
 
 Bed, 136. 
 
 Window, 135, 147, 230. 
 Custards, 136. 
 
 Almond, 136. 
 
 Apple, 136. 
 
 Arrowroot, 136. 
 
 Baked, 136. 
 
 Chocolate, 136. 
 
 Coffee, 136. 
 
 Cold, 136. 
 
 Currant, 136. 
 
 French, 137. 
 
 Fruit, 137. 
 
 Moulded, 137. 
 
 Pudding, 431. 
 
 Quince, 137. 
 
 Rice, 137. 
 
 Tapioca, 137. 
 
 Wine Cream, 137. 
 Custard Apple (See Paw-paw), 
 Cuts, treatment of, 137. 
 Cutlery (See Knives, Forks, Ra- 
 zors, and Scissors). 
 Cutlet (See Veal). 
 Cutting and Fitting, Rules for, 138. 
 Cyclamen, 139. 
 Cypress Vine, 139. 
 
 D 
 
 Dace, 140. 
 . Dado, 147. 
 
 Daffodil (See Narcissus). 
 Dahlia, 14. 
 Dairy, 140. 
 Dandelion Beer, 29. 
 Damask, 142. 
 Damson, 142. 
 
 Cheese, 142. 
 
 Preserves, 419. 
 
 Tarts, 524. 
 
 Wine, 142. 
 Dandelion Beer, 28. 
 Dandruff, 142. 
 Daphne, 142. 
 Date, 143- 
 
 Deafness, after Scarlet Fever, 469. 
 Deal (See Pine). 
 Decanting, 143. 
 Decay (See Decomposition). 
 Decoction, 143. 
 Decomposition, 143. 
 Decoration, Principles of, with 
 special reference to Walls, 
 Floors, and Furniture, 143. 
 Deed of Sale, 325. 
 Deer (See Venison). 
 Delaware Wine, 5. 
 Delicate Cake, 63. 
 Delmonico Pudding, 431 
 Dentifrice (See Teeth). 
 Deodorizers, 149. 
 Depilatories, 149. 
 
 INDEX. 
 
 Devereaux Wine, 6. 
 Devilled Crab, 129. 
 
 Lobster, 338. 
 Dewberry, 150. 
 Diabetes, 150. 
 Diamond Cement, 91. 
 Diaper (See Damask). 
 Diaphoretics, 150, 
 Diarrhoea, 151. 
 
 in Children, 151. 
 " Consumption, 121. 
 
 " Horses, 268. 
 
 " Typhoid Fever, 545. 
 Diet, General Rules for, 152. 
 
 of Infants, 305. 
 Diet Cake, 63. 
 Digestion, 154. 
 Dill Water, 176. 
 Dimity, 155. 
 Dinner, 155. 
 
 Bills of Fare, 158. 
 
 Decoration, 156. 
 
 General Hints, 157. 
 
 Order of Dishes, 156. 
 
 Setting the Table, 156. 
 
 Wines, 156, 157. 
 Dining-room, 148. 
 
 Furniture for, 236. 
 Diphtheria, 159. 
 Dipped Candles, 72. 
 Dishes (See Earthenware). 
 Disinfectants, 160. 
 Dislocations, 161. 
 
 of Elbow, 161. 
 
 " Hip, '61. 
 
 *' Jaw, 161. 
 
 " Neck, 161. 
 
 " Shoulder, 161. 
 
 " Thumb or Finger, 162. 
 
 " Wrist, Knee, or Ankle, 
 162. 
 Distillery Yeast, 597. 
 Diuretics, 162. 
 Dizziness (See Vertigo). 
 Doeskin, 162. 
 Dogs, 162. 
 
 Distemper in, 162. 
 
 Hydrophobia in, 163, 299. 
 Doily,»i63. 
 
 Domestic Animals (See Cat, Cow, 
 Dog, Horse, Pigs, and Poul- 
 try). 
 Domestic Servants (See Servants). 
 Doors, 293. 
 
 Dormer-windows, 286. 
 Dory, 163. 
 Doses (See Drugs). 
 Douche Bath (See Bath). 
 Doughnuts, 163. 
 
 Isle of Wight, 163. 
 
 Raised* 163. 
 Dove, 163. 
 Dover Cake, 63. 
 Dover's Powder, 163. 
 Dower, 326. 
 Down, 164. 
 
 Draft (See Bill of Exchange). 
 Drainage, 164. 
 
 Drain Traps, 168. 
 Drawers, 549. 
 Drawing-room, 148. 
 Drawn Butter, 463. 
 
 635 
 
 Dredging, in Cookery, 168. 
 Dresden China, 187. 
 Dress (See Clothing, Cutting and 
 Fitting, Princesse Dress, 
 Shirt, Skirt, Undergar- 
 ments, Waist, etc.). 
 Dressing for Salad, 457. 
 English, 457. 
 French, 457. 
 Mayonnaise 457, 465. 
 Dressing-gown (See Circular). 
 Dried Beef, 24. 
 Drilling, 169. 
 Drinks ( See Beverages). 
 Drops, Lemon, 169. 
 Peppermint, 388. 
 Ratafia, 169. 
 Dropsy, 169. 
 
 after Scarlet Fever, 469. 
 Drowned, to Restore the Appa- 
 rently, 169. 
 Drowning, to Save a Person from, 
 
 171. 
 Drugget, 171. 
 Drugs for Family Use, 172. 
 Acetate of Lead, 177. 
 Acetic Acid, 172. 
 Aloes, 173. 
 Alum, 173. 
 
 Ammonia, Liniment of, 177. 
 Liquor of, 173. 
 Spirit of, 179, 6. 
 Antimony (Tartar Emetic), 
 '73. 
 Wine of, 180. 
 Assafoetida, X74. 
 Benzoic Acid, 172. 
 Bismuth, 174. 
 Borax, 174. 
 Calomel, 174, 70. 
 Camomile Flowers, 175. 
 
 Infusion of, 176. 
 Camphor, 70, 174. 
 
 Liniment of, 177. 
 Tincture of, 180. 
 Cantharides Plaster, 174. 
 Capsicum, 174. 
 Carbolic Acid, 78, 172. 
 Castor Oil, 86, 174. 
 Cerate, 174. 
 
 of Acetate of Lead, 174. 
 " Resin, 174. 
 *' Spermaceti, 174. 
 Chalk Mixture, 179. 
 Chloride of Zinc, 175. 
 Cinchona Bark, 175. 
 
 Decoction of, 175. 
 Cinnamon, 175. 
 Citric Acid, 172. 
 Cloves, Infusion of, 176. 
 Cod-liver Oil, 114, 175. 
 Colocynth, 175. 
 Conium (Hemlock), 175. 
 Copaiba Balsam, 175. 
 Creasote, 175. 
 
 Ointment of, 178. 
 Dandelion, Decoction of, 176. 
 Dill Water, 176-. 
 Ether, Sulphuric, 173. 
 Gallic Acid, 172. 
 Gamboge, 176. 
 Gentian, Extract of, 176. 
 
633 
 
 INDEX. 
 
 Gentian, Infusion of, 176. 
 Henbane, 176. \ 
 Hop, Extract of, 176. 
 Horseradish, 176. 
 Hydrochloric Acid, 173. 
 Ipecacuanha, 179. 
 Iron, Mixture of, 1 78. 
 
 Syrup of, 180. 
 Jalap, 177. 
 Laudanum, 177- 
 Liniment, 177. 
 
 of Ammonia, 177. 
 
 " Camphor, 177 
 
 " Turpentine, 177. 
 Linseed, Infusion of, 177. 
 
 Poultice of, 179. 
 Magnesia, 177. 
 Marsh-mallows, 178. 
 Mercuiy, 178. 
 
 Ointment of, 178. 
 
 Pill of, 178, 
 Mint-water, 178. 
 Ointment, 178. 
 
 of Cieasote, 178. 
 
 " Galls, 178. 
 
 " Mercury, 178. 
 
 " Zinc, 178. 
 Olive Oil, 178. 
 Opium, 180. 
 Peruvian Balsam, 178. 
 Pitch, Burgundy, 179. 
 Poultices, 179. 
 
 of Charcoal, 179. 
 
 " Hemlock, 179. 
 
 " Linseed, 179. 
 
 " Mustard, 179. 
 
 " Yeast, 179. 
 Quassia, 177. 
 Quinine, 119, 180. 
 Rhubarb, 179. 
 
 Infusion of, 177. 
 
 Pill of, 179. 
 Senna, 179. 
 Soda, 179. 
 Squill, 180. 
 Sulphuric Acid, 173. 
 Tartaric Acid, 173. 
 Turpentine, 180. 
 Tincture of Ginger, 180. 
 " Iodine, 180. 
 " Myrrh, 180. 
 " " Opium, 180. 
 
 " " Quinine, 180. 
 
 " " Rhubarb, 180. 
 
 " Valerian, 180. 
 Tolu, Balsam of, 180. 
 Valerian, 180. 
 Zinc, Chloride of, 1 80. 
 
 Sulphate of, 180. 
 Duck, 181. 
 
 Keeping, 418. 
 Pie, 181. 
 Stewed, 181. 
 
 " with Green Peas, 181. 
 Dun Wine, 355. 
 Dumplings, 181. 
 Apple, 181. 
 Currant, 182. 
 Indian, 182. 
 Lemon, 182. 
 Norfolk, 182. 
 Rice, 182. 
 
 Dumplings (con.), Suet, 182. 
 
 Yacht; 1S2. 
 Duplex Lamp, 323. 
 Dust in the Eye, I. 
 Dutch Bulbs (See Bulbs). 
 Dutch Carpet, 81. 
 Dutch Cheeses, 95. 
 Dutch Custard, 432. 
 Dutch Sauce, 464. 
 Dutchman's Pipe, 182. 
 Dyes, 182. 
 
 Black, 184. 
 , Blue (Aniline), 184. 
 " Prussian, 184. 
 " Saxony, 184. 
 
 Brown, 184. 
 
 Coal Tar Colors, 183. 
 
 for Feathers, 199. 
 
 Green, 184. 
 
 Orange, 184. 
 
 Red, 184. 
 
 Scarlet,, 184, 185. 
 
 Violet, 184. 
 
 Yellow, 184. 
 
 " Nankeen, 185. 
 Dysentery, 185. 
 
 in Horses, 269. 
 Dysmenorrhea ( See Menstrua- 
 tion). 
 Dyspepsia, 185. 
 
 Ear, 186. 
 
 Insects in, I. 
 Ear-ache, 186. 
 Earth-clpset, 186. 
 Earthenware, 187. 
 
 Cleaning, 109. 
 
 Dresden China, 187. 
 
 English China, 187. 
 
 French China, 187. 
 
 Ironstone China, 187. 
 
 Oriental China, 187. 
 
 Red Earthenware, 187. 
 
 Sevres China, 187. 
 
 Stone China, 187. 
 Earth-nuts (See Pea-nnts). 
 Earwigs in the Ear, 186. • 
 Eau de Cologne, 117. 
 Eau de Vie de Dantzic, 336. 
 Eau Sucre, 30. 
 Ebony, 231. 
 Eel, 187. 
 
 Boiled,. 188. 
 
 Broiled, 188. 
 
 Fried, 188. • 
 ^Soup, 501. 
 'Stewed, 188. 
 
 Tartar, 188. 
 Eggs, 188. » 
 
 Baked, 189. 
 
 Balls for Soups, 189, 515. 
 
 Cooked without Boiling, 189. 
 
 Fricasseed, 189. 
 
 Fried, 189. 
 
 Fried in batter, 189. 
 
 Ham and Eggs, 189. 
 
 Mashed. 189. 
 
 Matelote of, 347. 
 
 Omelette, 369. 
 
 Poached, 189. 
 
 Eggs (con.), Sandwiches, 461. 
 
 Sauce, 190, 464. 
 
 Scrambled, 190. 
 
 Stuffed, 190. 
 
 Toast, 534. 
 Egg Flip, 190. - » 
 Egg Nogg, 190. 
 Egg Plant, 190. 
 
 Fried, 190. 
 
 Stewed, igo. 
 
 Stuffed, 190. 
 Eglantine, igi. 
 Egri Wine, 297. 
 Eider Down (See Down). 
 Elbow, dislocation of, i6r. 
 Elbow-joint, fractured, 214. 
 Elderberry, igo. 
 
 Wine, igi. 
 Elderflower Wine, igi. 
 Elder Pickles, 3g2. 
 Embrocations, Igi. 
 Emery, igr. 
 Emetics, igi. 
 Emollients, 192. 
 Emulsions, ig2. 
 Encaustic Tiles, 533. 
 Endive, 192. 
 
 Salad, 192. 
 
 Stewed, Ig2. 
 English Cheeses, 95. 
 English China, 187. 
 Entrees, ig2. 
 
 Beef Cakes, 192. 
 " Olives, 192. 
 
 Bird's-nest, ig2. 
 
 Bubble and Squeak, ig2. 
 
 Calf's Head, hashed, ig2. 
 
 Chicken or Rabbit Curry, 
 ' 192. 
 
 Macaroni, 341. 
 
 Meat Balls, 193. 
 
 Pillaw, 193. 
 
 " Turkish, 193. 
 
 Salmagundy, 193. 
 
 Sausage Side Dish, 193. 
 
 Sweetbreads, 193. 
 
 Veal Balls, ig3. 
 " Cakes, Ig3. 
 " Olives, ig3. 
 
 Vol-au-vent, 193. 
 Entremets, 194. 
 Epilepsy, ri94. 
 Epsom Salts, 194. 
 Ermine, ig4. 
 
 to Clean. ig5. 
 Eruptions. (See Rash.) 
 Erysipelas, 195. 
 Eschalot (See Shallot). 
 Escrow, 326. 
 Essences, 195. 
 
 Allspice, 195. 
 
 Almonds, Bitter, 195, 
 
 Caraway, 195. 
 
 Celery, 195. 
 
 Cinnamon, 195, 
 
 Citron, 195. 
 
 Cloves, 195. 
 
 Cochineal, 195. 
 
 Ginger, 195. 
 
 Lemon-peel, 196, 
 
 Mace, 195. 
 
 Marjoram, Ig6. 
 
Essences (con.), Nutmeg, 196. 
 
 Orange-peel', 196. 
 
 Savory Spices, 196. 
 
 Sweet Marjoram, 196. 
 Ether, 196, 173. 
 Everton T^flfy, 74. 
 Exercise, 196. 
 Expectorants, 197. 
 Extract, 197. 
 
 Extract of Meat, Liebig's (See 
 Liebig's Extract of Meat). 
 Eye, 197. 
 
 Burns, 198. 
 
 Cuts, 198: 
 
 Dust or Cinders in, I. 
 
 Injuries to, 197. 
 
 Scalds, 198. 
 
 Sore. (See Ophthalmia.) 
 
 Stye on, 516. 
 
 F 
 Face-ache, 198. 
 Fainting-fit, 198. 
 Fancy Cake, 63. 
 
 Farced Meat (See Forced Meat). 
 Fare, Bills of (See Bills of Fare). 
 Farina, 198. 
 
 Pudding, 432. 
 Fat, as Food, 198. 
 Fatness — to cure. (See Banting.) 
 Feathers, 199. 
 
 Cleaning, 199. 
 
 Curling, 199. 
 
 Dyeing, igg. 
 Febrifuges (See Refrigerants). 
 Feet, 200. 
 
 Felon (See Bone Felon). 
 Fennel, 200. 
 Fever, treatment of, 201. 
 
 Ague, 2. 
 
 Bilious, 31. 
 
 Brain, 41. [ 
 
 Scarlet, 468. 
 
 Typhoid, 544. 
 
 Typhus, 546. 
 
 Yellow, 597. 
 Fichu (See Capes). 
 Fig, 201. 
 
 Compote, 118. 
 
 Paste,- 201. 
 
 Preserves, 421. 
 
 to Freshen, 202. 
 Filbert Macaroons, 341. 
 Filters, 581. 
 
 Finger, bandage for, 15. 
 Finger-bowls at Dinner, 157. 
 Finger, dislocation of, 162. 
 Finger-nails, 202. 
 Finials, 286. 
 Fining Wine, 594. 
 Fire-place, 202, 283. 
 Fires, 202. 
 Fish, as food, 202. 
 
 Anchovy, 7. 
 
 Bass, 18. 
 
 BlacUfish, 35. 
 
 Bluefish, 39. 
 
 Bream, 46. 
 
 Bull-trout, 54. 
 
 Carp, 8cv 
 
 Catfish, 88.' 
 
 Chub, 105. 
 
 Clams, 107.' • > 
 
 INDEX. 
 
 Cockles, 112. 
 
 Cod, 113. 
 
 Codling, 114. 
 
 Conger Eel, ri8. 
 
 Crab, 129. 
 
 Dace, 140. 
 
 Dinner, 158. 
 
 Dory, 163. 
 
 Eel, 187. 
 
 Flounder, 209. 
 
 Goldfish, 247. 
 
 Haddock, 256. 
 
 Halibut, 258; 
 
 Herring, 262. 
 
 Lamprey, 322. 
 
 Ling, 335. 
 
 Lobster, 337. 
 
 Mackerel, 341. 
 
 Mussels, 359. 
 
 Oyster, 374. 
 
 Perch, 388. 
 
 Pickerel, 390. 
 
 Pike, 402. 
 
 Porgee, 409, 
 . Prawn, 420. 
 
 Quahaug, 438. 
 
 Rockbass, 450. 
 
 Rockfish, 450. 
 
 Salmon, 459. 
 
 Salmon-trout, 460. 
 
 Sardines, 461. 
 
 Sea-bass, 471. 
 
 Shad, 478. 
 
 Shrimp, 484. 
 
 Skate, 488.- 
 
 Smelt, 493. , 
 
 Sole, 496. 
 
 Sprat, 510. 
 
 Sturgeon, 516. 
 
 Sucker, 516. 
 
 Tautog, 525. 
 
 Toft-cod, 535. 
 
 Trout,. 537- 
 
 Turbot, 541. 
 
 Turtle, 546. 
 
 Weakfish, 584. 
 
 Whitefish, 589. 
 
 Whiting, 590. 
 Fistulse in Consumption, 120. 
 Fits, 203. 
 
 Apoplexy, 7. 
 
 Catalepsy, 87. 
 
 Epilepsy, 194. 
 
 Fainting-fits, 198. 
 
 Hysterics, 300. 
 
 in Infants, 307. 
 Flag Onion. (See Leek). 
 Flannel, 203. 
 
 to Shrink, 203. 
 
 " Wash, 203, 579. 
 Flap-jacks (See Slap-jacks). 
 Flat Decoration, 145. 
 Flatulence, 204. 
 Flavored Biscuits, 33. 
 Flax, 204. 
 Flax-seed, 204. 
 
 Tea, .204. 
 Fleas, to Destroy, 204. 
 Fleetings of Buttermilk, 57. 
 Fleming Gingerbread, 63. 
 Flesh (See Food). 
 Flies, to Destroy, 204. 
 
 637 
 
 Floating Island, 205. 
 Floors, 146, 205, 293. 
 
 Polishing, 205. 
 
 Scouring, 205. 
 Floriculture, 205, 591. 
 
 Insects, 207, 592. 
 
 Planting, 206, 591. 
 
 Preserving Plants in Winter, 
 207. 
 
 Soil, 206, 591. 
 
 Transplanting, 206. 
 
 Weeding, 206. 
 Floss, 209. 
 Flounder, 209. 
 Flour, 209. . 
 
 Caudle, 89. 
 Flowers, to Cut and Keep, 209. 
 Flue, 209: 
 Fluids, 209. 
 Flummery, 210. 
 Fluting (See Crimping). 
 Flux (See Dysentery). 
 Fomentations, 210. 
 Fondu, 210. 
 Food, 2 to. 
 
 Foot, bandage for, 15. 
 Foot, Fractured, 214. 
 Force-meat (See Stuffing). 
 Forearm, bandage for, 15. 
 Forks, 212. 
 Founder, 269. 
 Fountain Syringe, 521. 
 Fowl (See Chicken and Poultry). 
 Foxglove, 212. 
 Fractures, 212. 
 
 Arm, above elbow, 213. 
 " below " 213. ' 
 
 Collar-bone, 213. 
 
 Elbow-joint, 214. 
 
 Hand, Foot, or Ankle, 214.. 
 
 Head, 214. 
 
 Hip-joint, 214. 
 
 Jaw, .214. 
 
 Knee-cap, 215. 
 
 Leg, 215. 
 
 Ribs, 215. 
 
 Thigh, 215. 
 Frames, Gilt, to preserve, 216. 
 Francatelli's Punch, 437. 
 Frangipane, 216. 
 
 de Pommes-de-terre, 216. 
 Franklin Stove, 573. 
 Frappee, Champagne, 92. 
 Freckles, 216. 
 French Biscuits, 33. 
 French Cake,. 63. 
 French Chalk, 91. 
 French Cheeses, 95. 
 French China, 187. 
 French Cookery, Terms Used in, 
 
 216. 
 French Custard, 137. 
 French Pickles, 392. 
 French Puff-paste, 395. 
 French Rolls, 450. 
 French Salad-dressing, 457. 
 Friar's Omelette, 369. 
 Fricassee, 217. 
 Frieze, 217. 
 Fringe, 217. 
 Fritters, 217. , 
 
 Apple, 217. 
 
(538 
 
 INDEX. 
 
 Fritters (continued), Bread, 217. 
 
 Clam, 108. 
 
 Corn, 125. 
 
 Fruit, 217. 
 
 Indian Meal, 218. 
 ■ Lobster, 218. 
 
 Mincemeat, 218. 
 
 Orange, 372. 
 
 Pear and Peach, 218. 
 
 Potato, 218, 415. 
 
 Rice, 218. 
 
 Spanish, 218. 
 
 Venetian, 218. 
 Frog, 218. 
 
 Fricasseed, 218. 
 
 Fried, 218. 
 
 Stewed, 218. 
 Frost-bites, 219 
 Frost-fish (See Tom-cod). 
 Frozen Limbs, 219. 
 Fruit Cake, 63. 
 Fruit Cobbler, 112. 
 Fruit Custard, 137. 
 Fruits, 219. 
 
 Candying, 75. 
 
 Canning, 75. 
 Fruit, Wax, to Make, 220. 
 Frumety, 220. 
 Frying, rationale of, 220. 
 Fuchsias, 221. 
 
 Double, 221. 
 
 Golden-leaved, 221. 
 
 Single, 221. 
 
 Winter-flowering, 221. 
 Fuel {See Coal, Coke, and Wood). 
 Fuller's Earth, 221. 
 Fumigation, 222. 
 Funnel, 222. 
 Furnaces, 575. 
 Furnishing, 222. 
 
 Bedrooms, 228. 
 
 Curtains, 230. 
 
 Dining-room, 226. 
 
 Gas Fixtures, 230. 
 
 Hall, 223. 
 
 Kitchen, 230, 319. 
 
 Library, 226. 
 
 Nursery, 229. 
 
 Parlor, 223. 
 
 Price Lists, 232. 
 
 Second-hand Furniture, 232. 
 
 Selection of Furniture, 231. 
 
 Servants' Rooms, 230. 
 
 Sickroom, 485. 
 
 Woods, 231. 
 Furniture Oil, 236. 
 
 Polish, 236. 
 Furs, 236. 
 Fustian, 236. 
 
 Gamboge, 237, 176. 
 Gallic Acid, 172. 
 Game, 237. 
 
 Gravy, 253. 
 Garden-cress (See Cress). 
 Gardening, 237. 
 Garget, 128. 
 Garlic, 238. 
 
 Vinegar, 338. 
 Gas, 238. 
 
 Gas (continued), Fixtures, 230. 
 
 Meters, 350. 
 Gastric Fever, 545, 
 Gauffering, 241. 
 Gauze, 241. 
 Gelatine, 24I. 
 
 Charlotte de Russe, 92. 
 Geneva (See Gin). 
 Geneva Rolls, 450. 
 Gentian, 241. 
 
 Extract of, 176. 
 
 Infusion of, 176. 
 Geraniums, 242. 
 
 Double, 242. 
 
 Sweet-scented, 242. 
 
 Zonale, 242. 
 German Cheeses, 95. 
 German Pancakes, 377. 
 German Puffs, 436. 
 German Sauce, 428. 
 German Silver, 242. 
 German Student Lamp, 243. 
 Gherkin, 244. 
 
 Pickle, 396. 
 Giblets, 244. 
 
 Fricasseed, 244. 
 
 Soup, 502. 
 
 Stewed, 244. 
 Giddiness (See Vertigo). 
 Gilding, to-Clean, 109. 
 Gilliflower, 244. 
 Gilt Frames (See Frames). 
 Gimp, 244. 
 Gin, 244. 
 
 Cordial, 124. 
 
 Julep, 244., 
 
 Punch, 437. 
 Ginger, 244. 
 
 Beer, 29. 
 
 Candy, 73. 
 
 Cordial, 124. 
 
 Essence of, 195, 245. 
 
 Ginger-pop, 245. 
 
 Mock-ginger, 245. 
 
 Preserves, 421. 
 
 Wine, 245. 
 Gingerbread, 63. 
 
 Fleming, 63. 
 
 Hard, 64. 
 
 Soft, 64. 
 
 Spiced, 64. 
 
 Sponge, 64. 
 
 Sugar, 64. 
 Ginger-snaps, 64. 
 Gingham, 245. 
 Gladiolus, 245. 
 Glanders (See Horse). 
 Glass, 246. 
 
 Blue, 246. 
 
 to Clean Cut, 246. 
 Glaze, 246. 
 Glazing, 246. 
 Gloves, 246. 
 
 to Clean, log. 
 Glue, 246. 
 Glycerine, 247. 
 
 Soap, 494. 
 Goat-flesh, 247. 
 Goitre, 247. 
 Golden Cake, 64. 
 Goldfish. 247. 
 Gold-lace, to Clean, 248. 
 
 Goose, 248. 
 
 Carving; 84. 
 Keeping, 418. 
 Roast, 248. 
 Stewed, 248. 
 Gooseberry, 248. 
 
 Champagne, 249. 
 
 Compote, 117. 
 
 Dried, 249. 
 
 Jam, 313. 
 
 Jelly, 316. 
 
 Pie, 397. 
 
 Preserves, 421. 
 
 Pudding, 432. 
 
 Tart, 524. 
 
 Trifle, 537. 
 
 Water-ice, 302. 
 
 Wine, 249. 
 Gossamer (See Gauze). 
 Gourd, 249. 
 Gout, 249. 
 
 Graachen Wine, 355. 
 Grace, Law of, 326. 
 Graefenberg Wine, 446. 
 Grafting, 250. 
 Graham Bread, 44. 
 
 Biscuit, 33. 
 
 Muffins, 356. 
 Grandison Punch, 437. 
 Grapes, 251. 
 
 Jelly, 316. 
 
 Pie, 397. 
 
 Preserved fresh, 252. 
 
 Wine, 252. 
 Grates, 252, 574. 
 Gravy, 252. 
 
 Brown, 253. 
 
 Clear, 253. 
 
 Fish, 253. 
 
 Game or Poultry, 253. 
 
 Hasty, 253. 
 
 Kidney, 253. 
 
 Poultry, 253. 
 
 Soup, 502. 
 
 Veal, 253. 
 Grease for the Hair, 257. 
 Grease-spots, to Remove from 
 Cloth, 253. 
 
 from Marble, 254. 
 " Paper, 254. 
 " Silk, 486. 
 Green Gage (See Plum). 
 Green Geese (See Goose). 
 Gregory's Powder (See Rhubarb). 
 Grey Powder, 254. 
 Gridiron, 254. 
 Grilling (See Broiling). 
 Groats (See Oatmeal). 
 Groceries, 254. 
 Grog, 254. 
 
 Groin, bandage for, 16. 
 Grooming Horses, 268. 
 Groseilles Preserves, 422. 
 Ground-hog (See Woodchuck). 
 Ground-peas (See Pea-nuts). 
 Grouse, 254. 
 Gruel, 255. 
 
 Barley, 255. 
 
 Common, 255. 
 
 Oatmeal, 255. 
 
 Rice, 255. 
 
 Water, 255. 
 
Grunhausen Wine, 355. 
 Gruyere Cheese, 95. 
 Guava, 255. 
 
 _ . J e %. 255. 
 Guinea-fowl, 255. 
 
 Keeping, 418. 
 Gumbo, 256. 
 
 Soup, 502. 
 Gum boil, 256. 
 Gum Drops, 73. 
 Gunpowder Tea, 525. 
 Gutta Percha, 256. 
 Gutters, 256. 
 
 H 
 
 Haddock, 256. 
 Haggis, 256. 
 Hair, 257. 
 
 Castor-oil Pomatum, 257. 
 
 Hair Grease, 257. 
 
 Hair Tonic, 257. 
 
 Hair Wash, 257. 
 Hair-cloth, 257. . 
 Hake, 257. 
 Halibut, 258. 
 
 Steak, 258. 
 Hall, Decoration of, 148, 281. 
 
 Furniture of, 223. 
 Ham, 258. 
 
 Carving, 84. 
 
 Eggs with, 258, 189. 
 
 Glazed, 259. 
 
 Grated, 259. 
 
 Omelette, 369. 
 
 Potted, 259. 
 
 Roast, 259. 
 
 Steamed, 259. 
 Hand, bandage for, 15. 
 Hands, 259. 
 
 Chapped, 192. 
 
 Fractured, 214. 
 Hare, 259. 
 
 Fricasseed, 259. 
 
 Roast, 259. 
 
 Soup, 502. 
 
 Stewed, 260. 
 Harness, to Clean, 109. 
 Harness-blacking, 36. 
 Hartshorn (See Ammonia). 
 Hash of Beef, 24. 
 
 of Mutton, 361. 
 
 " Veal, 556. 
 
 " Venison, 558. 
 Hasty Pudding, 432. 
 Hasty Soup, 502. 
 Hazlenut, 260. 
 Head, bandage for, 16, 
 Headache, 260. 
 Head-cheese, 260. 
 Head, fractured, 214. 
 Health, Conditions of, 260. 
 Heartburn (See Dyspepsia). 
 Hearth, to Clean, 109. 
 Heart of Beef, 24. 
 Heartsease (See Pansy). 
 Heal-governor, 576. 
 Heating (See Warming). 
 Heliotrope, 261. 
 
 Scent-bag, 454. 
 Hemiplegia (See Paralysis). 
 Hemlock, 175. 
 Hemorrhage (See Bleeding). 
 
 INDEX. 
 
 Hemp, 261. 
 Henbane, 261, 176. 
 Hepatica, 261. 
 Herbemont Wine, 5. 
 Herbs, Sweet, 262. 
 Balm, 14. 
 Basil, 17. 
 Drinks, 262. 
 Fennel, 200. 
 Lavender, 324. 
 Marjoram, 345. 
 Mint, 354. 
 Mixture, 262. 
 Parsley, 382. 
 Powder, 262. 
 Rosemary, 452. 
 Sage, 456. 
 Tansy, 522. 
 Tarragon, 524. 
 Thyme, 533. 
 Hernia, 262. 
 Herring, 262. 
 Hiccough, 263. 
 Hickory-nuts, 263. 
 Higdom Pickles, 392. 
 Hip, dislocation of, 161. 
 Hip-joint, fractured, 214. 
 Hoarhound, 263. 
 
 Candy, 74. 
 Hoarseness, 263. 
 Hock, 263. 
 
 California, 6. 
 Hodge-podge, 263. 
 Hoe-cake, 264. 
 Hog ( See Pork). 
 Hollands (See Gin). 
 Hollyhock, 264. 
 Homeopathy, 264. 
 Homeria, 264. 
 Hominy, 264. 
 
 Muffins, 356. 
 Honey, 265. 
 Cake, 64. 
 Clarified, 265. 
 Water, 265. 
 Honeysuckle, 265. 
 
 Tartarian, 265. 
 Hoof-ail (in Cows), 128. 
 Hooping-cough (See Whooping- 
 cough). 
 Hops, 265. 
 
 Extract of, 176. 
 Yeast, 597. 
 Horse, 265. 
 
 Diseases and Accidents, 268, 
 Bots, 268. 
 
 Blind Staggers, 268. 
 Broken Knees, 269. 
 Canker, 268. 
 Catarrh, 268. 
 Chapped Heels, 268. 
 Colds, 268. 
 Colic, 268. 
 Corns, 268. 
 Diarrhoea, 268. 
 'Dysentery, 269. 
 Founder, 269. 
 Glanders, 269. 
 Grease, 269. 
 Inflammation, 269. 
 Lameness, 269. 
 Lice, 269. 
 
 639 
 
 Horse (con.), Liver Diseases, 269. 
 Lung Fever, 269. 
 Pleurisy 269. 
 Pneumonia, 269. 
 Quittor, 269. 
 Ring Bones, 269. 
 Sand Crack, 269. 
 Scratches, 269. 
 Shoulder Slip, 269. 
 Spavin, 269. 
 Splints, 269. 
 Sprains, 270. 
 Staggers, 270. 
 Thrush, 270. 
 Worms, 270. 
 Food and Management, 267. 
 Exercise, 268. 
 Grooming, 268. 
 Hoof, the, 267. 
 Regulating Bowels, 267. 
 Salt, 267. 
 Water, 267. 
 General Remedies, 270. 
 Horse-mackerel. (See Tunny- 
 fish.) 
 Horse-radish, 271, 176. 
 Sauce, 465. 
 Vinegar, 564. 
 Hosiery, 271. 
 Hot-bed, 271. 
 Hot-water Bag, 271. 
 Hour-glass, 271. 
 House, 271. 
 
 Advice to Persons about tak- 
 ing a, 296. 
 Construction, 288. 
 
 •Stone and Brick, 288. 
 Wooden Houses, 291. 
 Exposure, 272. 
 Exterior Arrangement, 284. 
 Interior Arrangement, 273. 
 
 " Finish, 293. 
 Plans, 273 to 281. 
 Situation and Surroundings, 
 
 272. 
 Style, 284. 
 Trees, 272. 
 
 Unhealthiness of a new, 296.' 
 House-cleaning, 109. 
 Hoven, 128. 
 Huckaback, 296. 
 Huckleberry, 296. 
 Cake, 64. 
 Pie, 398. 
 Pudding, 432. 
 Hungarian Wines, 296. 
 Baltazeker, 297. 
 Budai, 297. 
 Egri, 297. 
 Karlovai, 297. 
 Maggarati, 297. 
 Matrai, 297. 
 Menesi, 297. 
 Nezmelyi, 297. 
 Ruszti, 297. 
 St. Gyorgy, 297. 
 Somlai, 297. 
 Sopronyi, 297. 
 Szamarodner, 297. 
 Szegszardi, 297. 
 Tetenyi, 297. 
 Tokay, 297. 
 
640 
 
 "INDEX. 
 
 Hungarian Wine (con.),Villanyi, 
 Visontai, 297. [ 2 97- 
 
 Hungary Water, 297. 
 
 Hyacinthe, 297. 
 
 Hydrangea, 298. 
 
 Hybrid Perpetual Roses, 451. 
 
 Hydrate of Chloral (See Chloral). 
 
 Hydrochloric Acid, 173. 
 
 Hydrometer (See Dairy). 
 
 Hydropathy, 29S. 
 
 Hydrophobia, 299. 
 
 in the Dog, 299, 163. 
 
 Hygiene (See Health). 
 
 Hypochondria, 300. 
 
 Hyson Tea, 525. 
 
 Hysteria, 300, 380, 389, 469. 
 
 Hysterical Fits, 300. 
 
 Ice, 301. 
 
 Apple, 8.' 
 
 Apricot, 8. 
 Ice-bag, 301. 
 Ice-cream, 301. 
 
 Almond, 301. 
 
 Chocolate, 302. 
 
 Coffee, 302. 
 
 Fruit, 302. 
 
 Lemon, 302. 
 
 Orange, 302. 
 
 Orgeat, 302. 
 
 Peach, 302. 
 
 Philadelphia, 302. 
 
 Pineapple, 303. 
 
 Raspberry, 302. 
 
 Strawberry, 302. 
 
 Vanilla, 302. 
 Ice-houses, 301. 
 Iceland Moss (See Lichens). 
 Ices, Water (See Water-ices). 
 Icing (for Cake), 303. 
 
 Almond, 303., 
 Imperial, 303. 
 
 Indian Cress (See Nasturtium). 
 Indian Dumpling, 182. 
 India Pale Ale, 4. 
 Indian Pone Bread, 44. 
 Indian Pudding, 432. 
 India Rubber, 303. 
 India Shawl (See Shawls). 
 Indigestion (See Dyspepsia). 
 Infants, 303. 
 
 Arrowroot for, 10. 
 
 Barley for, 17. 
 
 Birth, 303. 
 
 Clothing, 304. 
 
 Diet, 305. 
 
 Diseases of, 306. 
 
 Sleep of, 306. 
 
 Teething, 307. 
 
 Weaning, 308. 
 Inflammation, 309. 
 Influenza, 309. 
 Infusion, 309. 
 
 of Camomile, 176. 
 
 " Cloves, 176. 
 
 " Gentian, 176. 
 
 " Linseed, 177. 
 
 " Orange-peel, 177. 
 
 " Quassia, 177. 
 
 " Rhubarb, 177. 
 
 Infusion of Roses, 177. 
 
 of Senna, 177. 
 Ingrafting (See Grafting). 
 Ingrain Carpet, 81. 
 Ingrowing Nail (See Toe-nail).. 
 Injections, 309. 
 Ink, Black, 309. 
 
 Marking, 309. 
 Ink Stains, 309. 
 
 Indelible, 309. 
 Insanity, 309. 
 
 Insects (See Ants, Bugs, Cock- 
 roaches, Fleas, Flies, Mos- 
 quitoes, and Moth). 
 Insects in the Ear, 1. 
 Insects, to Remove from Plants 
 
 and Flowers, 207, 592. 
 Insomnia (See Sleeplessness). 
 Inspissation, 310. 
 Interest for Money, 326. 
 Intermittent Fever (See Ague). 
 Iona Wine, 5. 
 Ipecacuanha, 179. 
 Iris, 310. 
 
 Irish Poplin (See Poplin). 
 Irish Stew (See Mutton). 
 Iron, Mixture of, 178. 
 
 Syrup of, 180. 
 Iron Bedstead, 22. 
 Ironing, 579. 
 Iron-mould, 355. 
 Iron, Polishing, 310. 
 Ironstone China, 187. 
 Ironware, 310. 
 
 Cement for, 91. 
 
 Cleaning, no. 
 
 to preserve from Rust, 311. 
 Isabella Wine, 5. 
 Isinglass, 3JI. 
 
 Isle of Wight Doughnuts, 163. 
 Italian Cheeses, 95. 
 Italian Meringues, 350. 
 Itch, 311. 
 Ivory, 311. 
 
 to Silver, 311. 
 Ivy, 312. 
 
 Poison, 408. 
 Ixia, 312. 
 
 J 
 
 Jacket (See Sacque). 
 Jaconet, 312. 
 jalap, 177. 
 Jam, 312. 
 
 Apricot, 9. 
 
 Blackberry, 313, 35. 
 
 Carrot, 313. 
 
 Currant, 813. 
 
 Gooseberry, 313. 
 
 Greengage, 313. 
 
 Raspberry, 3T3. 
 
 Rhubarb, 313. 
 
 Strawberry, 313. 
 Japanese Cement, 91. 
 Japanese Paper-ware, 377.' 
 Japan Lilies (See Lily). 
 Japonica, 313. 
 Jasmine, 313. 
 Jaundice, 313. 
 Jaune Mange, 314. 
 Jaw, dislocation of, 161. 
 
 Jaw, fractured, 214. 
 Jeans, 314. 
 Jelly, 314. 
 
 Apple, 315. 
 
 Apricot, 9. 
 
 Arrowroot, 315. 
 
 Aspic or Savory, 315. 
 
 Barberry, 315. 
 
 Blackberry, 315. 
 
 Calf's-feet, 69, 315. 
 
 Cake, 64. 
 
 Cherry and Currant, 316. 
 
 Cider, 316. 
 
 Currant, 316. 
 
 Four-fruit, 316. 
 
 Gooseberry, 316. 
 
 Grape, 316. 
 
 Guava, 255. 
 
 Lemon, 316. 
 
 Marbled, 316. 
 
 Orange, 316. 
 
 Peach, 316. 
 
 Quince, 316. 
 
 Raspberry, 316. 
 
 " and Currant, 316. 
 
 Rhubarb, 316. 
 
 Rice, 316. 
 
 Sago, 317. 
 
 Sassafras, 462. 
 
 Strawberry, 317. 
 
 Tapioca, 317. 
 
 Wine, 317. . 
 Jenny Lind's Soup, 503. 
 Jerusalem Artichoke, 10. 
 Jessamine (See Jasmine). 
 Johannisberger, 446. 
 John Dory (See Dory). 
 Johnny Cakes, 317. 
 Jonquil, 317. 
 Josephshoff, 355. 
 Jujube Paste, 74. 
 Julep, Gin, 244. 
 
 Mint, 317. 
 Julienne Soup, 503. 
 Jumbles, 317. 
 
 Almond, 317. t 
 
 Cocoanut, 317. 
 
 K 
 
 Kalamazoo Pickles, 392. 
 Kale, 317. 
 Kalsomining, 318. 
 Karlovai Wine, 297. 
 Kerosene, 318. 
 Kerseymere (See Cassimere).. 
 Ketchup (Sec Catsup). 
 Kettle, 318. 
 Kid, 318. 
 
 Kidderminster Carpet, 81. 
 Kidney Beans, 20. 
 Kidneys, 318. 
 
 Beef, 24. 
 
 Broiled, 318. 
 
 Fried, 319. 
 
 Stewed, 319. 
 Kingfish (See Whiting). 
 Kirschwasser, 336. 
 Kitchen, 319, 283, 477. 
 Knee, Bandage for, 16. 
 
 Dislocation of, 162. 
 Knee-cap, fractured, 215. 
 
Knife, 319. 
 
 Cleaning, 109, 320. 
 ■K-Ol-cannon, 320. 
 Konisbach Wine, 446. 
 Kuemmel, 336. 
 
 Laburnum, 320. 
 Lace, to Clean, 320. 
 
 to Wash, 579. 
 Lachenalia, 320. 
 Lacquering, 321. 
 Lactometer (See Dairy). 
 Lady Cake, 65. 
 Lady Slipper (See Balsam). 
 Lafitte Wine, 108. 
 Lager Beer, 321. 
 Lait Sucre, 30. 
 Lamb, 321. 
 
 Chops, 321. 
 Sauce for, 322. 
 Lambrequin, 135. 
 Lamprey, 322. 
 Lamps, 322. 
 
 Argand, 9, 322. 
 Astral, 322. 
 Carcel, 79. 
 Chimneys, 323. 
 Duplex, 323. 
 German Student, 243. 
 Globes, 240. 
 Moderateur, 323. 
 Shades, 240. 
 Spirit, 323. 
 Lard, 323. 
 
 to Make, 323, 
 Larding, 324. 
 Lark, 324. 
 Larkspur, 324. 
 Lasting, 324. 
 Latour Wine, 108. 
 Laudanum, 324, 177. 
 Laurel Leaves, 324. 
 Laughing Gas ( See Nitrous Ox- 
 ide). 
 Laurestinus, 324. 
 Lavender-water, 324. 
 Law, 324. 
 
 Bill of Exchange, 31. 
 Caveat Emptor, 325. 
 Change, 325. 
 Check, Bank, 93. 
 Deed, 325. 
 
 Delivery of Personal Prop- 
 erty, 325. 
 Dower, 326. 
 Escrow, 326. 
 Grace, 326. 
 
 Interest for Money, 326. 
 Legal Tender, 326. 
 Limitations, Statute of, 326. 
 Payments, Appropriations of, 
 
 326. 
 Mortgage, 327. 
 Outlawry of Claims, 327. 
 Power of Attorney, 419. 
 Promissory Note, 425. 
 Receipt, 443. 
 Release, 327. 
 Sale of Property, 327. 
 Servant and Master, 477. 
 
 41 
 
 INDEX. 
 
 Law (continued), Tender, 327. 
 Warranty, 328. 
 Will, 328. 
 Lawn, 329. 
 Laxatives, 329. 
 Lead, 329. 
 
 Leak in Lead Pipes, 329. 
 Leather, to Dye, 185. 
 Leaven (See Yeast). 
 Leeches, how to Use, 329. 
 Leek, 329. 
 Legal Tender, 326. 
 Leg, Bandage for, 16. 
 
 Broken, 215. 
 Lemonade, 330. 
 
 Concentrated, 330. 
 Milk, 330. 
 Portable, 330. 
 Lemon, 330. 
 Cake, 65. 
 Candy, 74. 
 Cream, 131. 
 Drops, 169. 
 Dumpling, 182. 
 Essence of, 196. 
 Icecream, 302. 
 Jelly, 316. 
 Marmalade, 346. 
 Pie, 398. 
 Pudding, 432. 
 Sauce, 428, 464. 
 Sherbet, 481. 
 Syrup, 521. 
 Tarts, 525. 
 Water-ices, 302. 
 Lemons, Salt of, 330. 
 Lemon Verbena, 330. 
 Lettuce, 330. 
 Salad, 330. 
 Stewed, 331. 
 Leucorrhcea, 349. 
 Leveret (See Rabbit). 
 Library, 148, 331. 
 
 Furniture, 226. 
 Lice, 269. 
 Lichens, 333. 
 Liebig's Extract of Meat, 333. 
 
 to Make, 333'. 
 Ligature, 333. 
 Lightning, Stroke of, 333. 
 Lightning-rod, 334. 
 Lilac, 334. 
 Lily, 334- 
 Calla, 69. 
 Japan, 334. 
 of the Valley, 334. 
 Lima Beans, 20. 
 Limburger Cheese, 95. 
 Lime, 334. 
 
 Water, 334. 
 Limes, 334. 
 
 Juice, 334, 471. 
 Limitations, Statute of, 326. 
 Linen, 335. 
 Ling, 335. 
 Liniment, 335. 
 
 Ammonia, 177. 
 Camphor, 177. 
 Camphorated Oil, 335. 
 Turpentine, 177. 
 Volatile, 335. 
 White, 335. 
 
 641 
 
 Linseed, 335. 
 
 Infusion, 177. 
 
 Poultice, 179. 
 
 Tea, 335. 
 Linsey-woolsey, 335. 
 Lips, Chapped (See Chapped 
 
 Hands). 
 Liqueurs, 335. 
 
 Anisette, 335. 
 
 Benedictine, 335. 
 
 Chartreuse, 336. 
 
 Creme de Girofle, 336. 
 " " Noyeau, 336. 
 " " The, 336. 
 " " Vanille,336. 
 
 Currant, 336. 
 
 Curacoa, 134, 336. 
 
 Eau de Vie, 336. 
 
 Kirschwasser, 336. 
 
 Kuemmel, 336. 
 
 Maraschino, 336., 
 
 Noyeau, 336. 
 
 Orange, 336. 
 
 Raspberry, 336. 
 
 Ratafia, 336. 
 Liver, 336. 
 
 Baked, 336. 
 
 Beef, 24. 
 
 Fried with Bacon, 337. 
 
 Roast, 337. 
 
 Stewed, 337. 
 Liverwort (See 1 lepatica). 
 Loaf Cake, 65. 
 Lobster, 337. 
 
 Croquettes, 117. 
 
 Curry, 117. 
 
 Devilled, 338.. 
 
 Farcie, 338. 
 
 Forcemeat, 513. 
 
 Fried, 338. 
 
 Patties, 338. 
 
 Potted, 338. 
 
 Sauce, 338, 465. 
 
 Soup, 503. 
 Lockjaw (See Tetanus). 
 Lories, 381. 
 Lotion, 338. 
 
 Arnica, 338. 
 
 Astringent, 338. 
 
 Evaporating, 338. 
 
 Raspail's Sedative, 338. 
 
 Stimulating, 339. 
 Louisiana Wine, 5. 
 Lumbago, 339. 
 Lunacy (See Insanity). 
 Lunar Caustic, 339. 
 Lunch, 339. 
 
 Lung Fever, in Horses, 269. 
 Lungs, Bleeding of the, 38. 
 Lungs, to Test the State of the, 
 
 339- 
 Lupin, 340. 
 Lustring, 340. 
 Lutestring (See Lustring). 
 Lye, 340. 
 Lyonnaise Potatoes, 413. 
 
 M 
 
 .Macaroni, 340. 
 
 A la Creme, 340. 
 Baked, 340. 
 
642 
 
 INDEX. 
 
 Macaroni (con.), Boiled, 340. 
 
 Pudding, 432. 
 
 Richelieu, 340. 
 
 Side Dish, 341. 
 
 Timbale, 341. 
 Macaroons, 341. 
 
 Almond, 341. 
 
 Cocoanut, 341. 
 
 Filbert, 341. 
 
 Flour, 341. 
 
 Orange-flower, 341. 
 Macaws, 381. 
 Mace, 341. 
 
 Essence of, 195. 
 Maceration, 341. 
 Mackerel, 341. 
 
 Potted, 342. 
 Madeira, 343. 
 
 Magendie's Solution (See Mor- 
 phine). 
 Maggarati Wine, 297. 
 Maggots, 343: 
 Magnesia, 343, 177. 
 
 Citrate of, 343. 
 Magnolia, 343. 
 Mahogany, 231. 
 Maitre d'Hotel Sauce, 465. 
 Maitrank, 437. 
 Maize {See Indian Corn). 
 Majolica, 344. 
 Malaria, 344. 
 Malic Acid, 1. 
 Malt (See Brewing). 
 Malt Liquors, 345. 
 
 Ale, 4. 
 
 Beer, 28. 
 
 Lager Beer, 321. 
 
 Porter, 413; 
 Malt Wine, 345. 
 Mange, 345. 
 
 in Cows, 128. 
 Mangel-wurzel, 29. 
 Mangoes, Pickled, 401. 
 Maple-wood, 231. 
 Marasmus, use of Cod-liver oil 
 
 in, 114. 
 Maraschino, 336. 
 Marble, to Clean, 345. 
 
 Steps, to Clean, 109. 
 Marbled Cake, 65. 
 Marcobrunner, 446. 
 Marigold, 345. 
 Marjoram, 345. 
 
 Essence of, 196. 
 
 Sweet, 345. 
 Marking Clothes, 346. 
 Marmalade, 346. 
 
 Apple, 346. 
 
 Apricot, 346. 
 
 Barberry, 346. 
 
 Lemon, 346. 
 
 Orange, 346. 
 
 Peach, 346. 
 
 Pineapple, 346. 
 
 Quince, 346. 
 
 Quince and Apple, 346. 
 Marrow Pudding, 433. 
 Marsh-mallows, 178. 
 Marsh Marigold, 345. 
 Massasoit Wine, 5. 
 Matelote, 346. 
 
 Egg, 347- 
 
 Matrai Wine, 297. 
 Mattress {See Beds and Bedding). 
 Maxatawney Wine, 5. 
 Mayonnaise Dressing, 457. 
 
 Sauce, 465. 
 Mead, 347. 
 
 Sparkling, 347. 
 Measles, 347. 
 Measure Cake, 65. 
 Measures {See Weights and Meas- 
 ures). 
 Medicines {See Drugs). 
 Medoc Wines {See Claret). 
 Melons, 347. 
 
 Musk-melon, 359. 
 
 Watermelon, 583. 
 Melt, 347. 
 Menesi Wine, 297. 
 Menstruation, 348. 
 
 Dysmenorrhcea, 349. 
 
 Leucorrhoea, 349. 
 
 " Turn of Life," 349. 
 Mercury, 178. 
 
 Ointment of, 178. 
 
 Pill of, 178. 
 Meringues, 349. 
 
 Fruit, 350. 
 
 Italian, 350. 
 Merino, 350. 
 Meters, for Gas, 350. 
 
 Dry Meters, 351. 
 
 Water Meters, 350. 
 Metric System, 586. 
 Miasm (See Malaria). 
 Mice, to Destroy, 352. 
 Mignonette, 352. 
 Mildew, 352. 
 
 on Cotton, 511. 
 Milk, 352. 
 
 Adulteration of, 353. 
 
 Condensed, 353. 
 
 Punch, 437. 
 
 Stains, 511. 
 
 Tests for, 141. 
 Milk Fever (in Cows), 128. 
 Milking, 129. 
 Milk-weed, 353. 
 Milled Drugget, 172. 
 Millet, 353. 
 Mincemeat, 353. 
 
 Fritters, 218. 
 
 Mock, 353. 
 
 Pies, 398. 
 Mint, 354. 
 
 Julep, 317. 
 
 Vinegar, 564. 
 
 Water, 178. 
 Mirrors, to Clean, 109, 354. 
 Mocking Bird, 354. 
 Mock-turtle Soup, 503. 
 Moderateur Lamp, 323. 
 Mohair, 354. 
 Molasses, 354. 
 
 Cake, 65. 
 
 Candy, 74. 
 
 Posset, 413. 
 Monrcel Pickles, 393. 
 Moose, 354. 
 Moquette Carpet, 81. 
 Moreen, 354. 
 Morphine, 355. 
 Mortar {See Wedgewood Mortar). 
 
 Mortgage, 327. 
 
 Moselle Wines, 355. 
 
 Mosquitoes, 355. 
 
 Moss, Iceland (See Lichens), 
 
 Moss Roses, 451. 
 
 Moths, 355. 
 
 Mould, 355. 
 
 Iron-mould, 355. 
 Mould Candles, 72. 
 Moulded Custard, 137. 
 Mountain Cake, 66. 
 Mucilage, 356. 
 Muffins, 356. 
 
 Bread, 356. 
 
 Corn, 356. 
 
 Graham, 356. 
 
 Green Corn, 125. 
 
 Hominy, 356. 
 
 Rice, 356. 
 Mulberry, 356. 
 
 Cider, 356. 
 Mulled Drinks, 356. 
 
 Cider, 356. 
 
 Claret, 356. 
 
 Port, 356. 
 Mullet, 356. 
 Mulligatawney, 357. 
 
 Soup, 504. 
 Mumps, 357. 
 Muscadine, 357, 
 Mush, 357. 
 Mushroom, 357. • 
 
 Baked, 358. 
 
 Broiled, 358. 
 
 Catsup, 89. 
 
 Dried, 358. 
 
 Pickled, 358, 393. 
 
 Powder, 358. 
 
 Sauce, 465. 
 
 Stewed, 358. 
 
 Sweetbreads and, 358. 
 Musk, 358. 
 Musk-melon, 359. 
 Musk-rat, 359. 
 Muslin, 359. 
 Mussels, 359. * 
 
 Boiled, 359. 
 
 Pickled, 359. 
 Mustard, 359. 
 
 Tartar, 360. 
 Mutton, 360. 
 
 Broth, 50, 361. 
 
 Ham of, 361. 
 
 Haricot, 361. 
 
 Hash, 361. 
 
 Irish Stew, 361. 
 
 Minced, 361. 
 
 Pie, 362. 
 
 Roast, 362. 
 
 Soup, 504. 
 Myrrh, 362. 
 
 Tincture of, 180. 
 Myrtle, 362. 
 
 Soup, 495. 
 
 N 
 
 Nails (See Finger-nails and Toe- 
 nails). 
 Nainsook, 362. 
 Nankeen, 362. 
 Napkins, 157. 
 
Narcissus, 363. 
 Narcotics, 363. 
 Nasturtium, 363. 
 
 Pickled, 363. 
 Neck, Dislocation of, 161. 
 Neck, Stiff, 363. 
 Nectar, 363. 
 Nectarine, 363. 
 Negus, 363. 
 
 Barley, 363. 
 
 Port, 363. 
 Nerine, 363. 
 Nettle-rash, 364. 
 Neufchatel Cheese, 95. 
 Neuralgia, 364. 
 Nezmelyi Wine, 297. 
 Niersteiner Wine, 446. 
 Nigella, 364. 
 Nightdress, 364. 
 Nightmare, 490. 
 Nipped, with Cold, 219. 
 Nitrate of Silver Stain, to Re- 
 move, 511. 
 Nitre Whey, 31. 
 Nitrous Oxide, 365. 
 Noisette Roses, 452. 
 Norfolk Dumpling, 182. 
 Norfolk Punch, 437. 
 Nosebleed, 38. 
 
 in Brain Fever, 41. 
 Note (See Promissory Note). 
 Noyeau, 336. 
 Nuits Wine, 55. 
 Nursery, 229. 
 Nurses and Nursing, 365. 
 
 Qualifications of a Nurse, 365 
 Nut Cake, 66. 
 Nut Candy, 74. 
 Nutmeg, 366. 
 
 Essence of, 366. 
 Nuts, 366. 
 
 Almonds, 4. 
 
 Brazil-nuts, 43. 
 
 Butternuts, 58. 
 
 Cashew-nuts, 86. 
 
 Chestnuts, 96. 
 
 Cocoanuts, 112. 
 
 Hazlenuts, 260. 
 
 Hickory-nuts, 263. 
 
 Oil-nuts, 367. 
 
 Pea-nuts, 386. 
 
 Pecan-nuts, 387. 
 
 Pistachio-nuts, 404. 
 Nux Vomica, 366. 
 
 o 
 
 Oak, 231. 
 
 Oak, Poison, 408. 
 
 Oatmeal, 366. 
 
 Bread, 44. 
 
 Groats (or Grits), 367. 
 
 Gruel, 255. 
 
 Mush, 367. 
 
 Porridge, 367. 
 
 Pudding, 367. 
 Oil-nuts (See Butternuts) 
 Oil-cloth, 367. 
 
 to Clean, 367. 
 
 " Make, 367. 
 
 INDEX. 
 
 Ointments, 178. 
 
 of Creasote, 178. 
 " Galls, 178. 
 
 " Mercury, 178. 
 " Zinc, 178. 
 Okra, 368. 
 
 Boiled, 368. 
 
 Soup, 502. 
 Oleander, 368. 
 Olives, 368. 
 
 Sauce, 465. 
 Olive-oil, 368, 178. 
 Omelette, 369. 
 
 Apple, 369. 
 
 Aux Fins Herbs, 369. 
 
 Cheese, 369. 
 
 Friar's, 369. 
 
 Ham, 369. 
 
 Oyster, 374. 
 
 Sandwiches, 461. 
 
 Savory, 369. 
 
 Souffle, 369. 
 
 Strawberry, 369. 
 
 Sweet, 369. 
 Onion, 369. 
 
 Baked, 370. 
 
 Pickled, 370, 393. 
 
 Roast, 370. 
 
 Sauce, 466. 
 
 Stewed, 370. 
 
 Stuffed, 370. 
 
 Stuffing, 515. 
 
 Vinegar, 564. 
 Ophthalmia, 371. 
 
 Catarrhal, 371. 
 
 Common, 371. 
 
 Purulent, 371. 
 Opium, 370, 180. 
 Opossum, 370. 
 Orange, 372. 
 
 Cake, 66. 
 
 Compote, 118. 
 
 Cream, 131. 
 
 Essence of Peel, 196. 
 
 Filled with Jelly, 372. 
 
 Fool, 372. 
 
 Fritters, 372. 
 
 Ice-cream, 362. 
 
 Jelly, 316. 
 
 Liqueur, 336. 
 
 Macaroons, 341. 
 
 Marmalade, 346. 
 
 Pie, 398. 
 
 Preserves, 422. 
 
 Pudding, 433. 
 
 Salad, 372. 
 
 Syrup, 372, 521. 
 
 Tarts, 525. 
 
 Water-ice, 302. 
 
 Wine, 372. 
 Orangeade, 373. 
 Organdie, 373. 
 Orgeat, 373. 
 
 Ice-cream, 302. 
 Oriental China, 187. 
 Ormolu, 373. 
 Ortolan, 373. 
 
 Broiled, 373. 
 
 Roast, 373. 
 Otter, 373- 
 
 Outlawry of Claims, 327. 
 Overshoes, 373. 
 
 643 
 
 Oxalic Acid, 373. 
 Oxalis, 373. 
 Ox-cheek Soup, 504. 
 Ox-tail Soup, 504. 
 Oyster, 374. 
 
 Broiled, 374. 
 
 Catsup, 374. 
 
 Curry, 374. 
 
 Omelette, 374. 
 
 Patties, 374. 
 
 Pickled, 374. 
 
 Pie, 374. 
 
 Poulette, 375". 
 
 Roast, 375. 
 
 Sauce, 466. 
 
 Scalloped, 375. 
 
 Soup, 505. 
 
 Steamed, 375. 
 
 Stewed, 375. 
 
 Stuffing, 516. 
 Oyster-plant, 375. 
 
 Boiled, 375. 
 
 Stewed, 375. 
 
 Pseony, 376. 
 
 Herbaceous, 376. 
 
 Tree, 376. 
 Paint, to Clean, 376, 1 10. 
 
 to Remove, 376. 
 Painting, 376, 293. 
 
 Measurement of Painter's 
 Work, 377. 
 Palestine Soup, 505. 
 Palsy (See Paralysis). 
 Panada, 377. 
 
 Chicken, 377. 
 
 Cracker, 377. 
 Pancakes, 377. 
 
 Apple, 377. 
 
 Dessert, 377. 
 
 German, 377. 
 Pansy, 377. 
 Paper-hangings, 378. 
 
 Cleaning, no. 
 
 Hanging, 378. 
 
 Measuring, 378. ' 
 
 Paste for,~378. 
 
 Price of, 378. 
 Papier Mache, 378. 
 
 Cleaning, no. 
 Paper-ware, 377. 
 Paraffine, 378. 
 
 Oil, 379- 
 Paralysis, 379. 
 Paraplegia (See Paralysis). 
 Paregoric Elixir, 380. 
 Parlor Furniture, 223. 
 Parmesan Cheese, 95. 
 Paroquets, 381. 
 Parquetry, 380. 
 Parrots, 380. 
 
 Cockatoos, 381. 
 
 Lories, 381. 
 
 Macaws, 381. 
 
 Paroquets, 381. 
 
 Toucans, 381. 
 
 True Parrots, 381. 
 Parsley, 390. 
 
 Fried, 390. 
 
 Sauce, 466, 
 
CM 
 
 Parsnip, 382. 
 
 Buttered, 382. 
 
 Fried, 382. 
 
 Soup, 505. 
 
 Wine, 382. 
 Partridge, 383. 
 
 Carving, 85. 
 
 Roast, 387. 
 
 " with Bacon, 387. 
 Passion Flower, 383. 
 Paste for Labels, 383. 
 
 for Paper-hangings, 378. 
 Pastiles, 383. 
 Pastry, 384. 
 
 Sandwiches, 461. 
 Pate, 384. 
 Patties, 384. 
 
 Beef, 384. 
 
 Lobster, 338, 384. 
 
 Oyster, 374, 384. 
 
 Turkey, 384. 
 
 Veal, 384. 
 Paw-paw, 384. 
 
 Payments, Appropriation of, 326, 
 Peach, 385. 
 
 Brandied, 385. 
 
 Candied, 385. 
 
 Compote, 118. 
 
 Cordial. 124. 
 
 Dried, 385. 
 
 Fritters, 218. 
 
 Ice-cream, 302. 
 
 Jelly, 316. 
 
 Leather, 385. 
 
 ■Marmalade, 346. 
 
 Pickle, 401. 
 
 Preserves, 422. 
 
 Salad, 385. 
 
 Stewed, 385. 
 
 Suedoise, 386. 
 Pea-fowl, 386. 
 
 Keeping, 418. 
 Pea-nuts, 386. 
 Pear, 386. 
 
 Baked, 386. 
 
 Brandied, 386. 
 
 Candied, 386. 
 
 Fritters, 218, 
 
 Preserves 422. 
 
 Salad, 386. 
 
 Stewed, 387. 
 
 Syrup, 521. 
 Pearlash (See Potash)^ 
 Pearl Barley, 17. 
 Pearl-white (See Cosmetics). 
 Pear-wood, 231. 
 Peas, 384. 
 
 Soup, 505. 
 Pecan-nut, 387. 
 Pekoe Tea, 525. 
 Pelargonium, 387. 
 Pelisse, 387. 
 Pennyroyal, 387. 
 Peony (See Pseony). 
 Pepsine, 387. 
 Pepper, 388. 
 
 Cayenne, 90, 388. 
 Peppercorns (See Pepper). 
 Peppermint, 388. 
 
 Drops, 388. 
 Perch, 388. 
 Perfumes, 388. 
 
 INDEX. 
 
 Peritonitis, 388. 
 
 Periwinkles, 389. 
 
 Perry, 389. 
 
 Persian Carpets, 81. 
 
 Pern, Balsam of, 14, 178. 
 
 Petits Pois (Asparagus with), II. 
 
 Petroleum, 389. 
 
 Pewter-ware, 389. 
 
 Pheasant, 389. 
 
 Phlox, 389. 
 
 Piano-forte, Care of the, 390. 
 
 Piccalilli, 390. 
 
 Pickerel, 390. 
 
 Pickles, 390. 
 
 Barberries, 391. 
 
 Beans, 391. 
 
 Beetroots, 30, 391. 
 
 Butternuts, 394. 
 
 Cabbage, 391. 
 
 Capsicums, 392. 
 
 Cauliflower, 392. 
 
 Celery, 392. 
 
 Cherries, 392. 
 
 Chow-chow, 104. 
 
 Cucumber, 392. 
 
 Elder, 392. 
 
 Eschalots, 392. 
 
 French, 392. 
 
 Gherkins, 392. 
 
 Higdom, 392. 
 
 Kalamazoo, 392. 
 
 Mangoes, 393. 
 
 Mixed, 393. 
 
 Monrcel, 393. 
 
 Mushrooms, 393. 
 
 Nasturtiums, 363. 
 
 Onions, 393. 
 
 " and Cucumbers, 393. 
 
 Peaches, 393. 
 
 Piccalilli, 390. 
 
 Sweet, 393. 
 
 Tomatoes, 393. 
 
 Walnuts, 394. 
 Pickling Meat, 394. 
 Pictures, Cleaning, 147, 394. 
 
 Framing, 394. 
 
 Hanging, 394. 
 
 Protecting from Insects, 394. 
 Pies, 394. 
 
 Apple, 396. 
 
 Beef, 24, 25. 
 
 Beefsteak, 396. 
 
 Blackberry, 397 
 
 Carrot, 397. 
 
 Cherry, 397. 
 
 Chicken, 97. 
 
 Cocoanut, 397. 
 
 Cranberry, 397. 
 
 Crust, 395. 
 
 " Cream, 395. 
 " Economical, 396. 
 " Puff-paste, 395. 
 " Short, 396. 
 " Suet, 396. 
 
 Currant, 397. 
 
 Custard, Apple, 397. 
 " Cornstarch, 397. 
 " Peach, 397. 
 
 Gooseberry, 397. 
 
 Grape, 397. 
 
 Huckleberry, 398. 
 
 Lemon, 398. 
 
 Pies (con.), Lemon Cream, 398. 
 
 Marlborough, 398. 
 
 Mince, 398. 
 
 Orange, 398. 
 
 Oyster,. 374. 
 
 Peach, 398. 
 
 Pigeon, 401. 
 
 Plum, 398. 
 
 Pork, 411. 
 
 Potato, 398. 
 
 " Sweet, 399. 
 
 Pumpkin, 399. 
 
 Quail, 439. 
 
 Rabbit, 441. 
 
 Raspberry, 399. 
 
 Rhubarb, 399. 
 
 Rice, 399. 
 
 Scallop, 468. 
 
 Strawberry, 399. 
 
 Tomato, 399. 
 
 Veal, 556. 
 
 Venison, 558. 
 Pig, 400. 
 
 Baked, 400. 
 
 Carving, 86. 
 
 Ears, 412. 
 
 Feet, 412. 
 
 Head, 412. 
 
 Liver, 412. 
 
 Roast, 400. 
 
 Souse, 412. 
 Pigeon, 400. 
 
 Baked, 400. 
 
 Carving, 85. 
 
 Keeping, 418. 
 
 Pie, 401. 
 
 Stewed, 401. 
 Pigments, 401. 
 
 Blacks, 401. 
 
 Blues, 401. 
 
 Browns, 401 
 
 Compound Colors, 401. 
 
 Greens, 401. 
 
 Orange-color, 401. 
 
 Reds, 401. 
 
 Whites, 401. 
 
 Yellows, 401. 
 Pike, 402. 
 Piles, 402. 
 Pillaw, 193. 
 Pillow-cases, 22. 
 Pillows, 21. 
 Pills (See Drugs). 
 Pimento (See Allspice). 
 Pimpernel, 403. 
 Pimples, 403. 
 Pine, 231. 
 Pine-apple, 403. 
 
 Ice-cream, 302. 
 
 Marmalade, 346. 
 
 Preserves, 422. 
 
 Pudding, 433. 
 Punch, 438. 
 
 Sauce, 428. 
 
 Syrup, 521. 
 Water, 403. 
 Water-ice, 303. 
 Pinks, 403. 
 Pipes, Gas and Water, 403. 
 
 Leaky, 329. 
 Piquante Sauce, 466. 
 Pistachio Nuts, 404. 
 
Pitch, 404. 
 
 Burgundy, 179. 
 Plaice, 404. 
 Plaid, 404. 
 Plantain, 404. 
 
 Plaster Figures, to Giv« the ap- 
 pearance of Marble, or to 
 Varnish, 404. 
 Plastering, 404, 293. 
 Plated Ware, 405. 
 
 to Clean, 487. 
 Plate Powder, 487. 
 Pleurisy, 405. 
 
 in Horses, 269. 
 Plover, 406. 
 Plumes (See Feathers). 
 Plums, 406. 
 
 Cake, 66. 
 
 Compote, 118. 
 
 Pie, 398. 
 
 Preserves, 422. 
 
 Pudding, 433. 
 Plush, 406. 
 Pneumonia, 406. 
 
 in Horses, 269. 
 
 " Typhoid Fever, 545. 
 Poisons and Antidotes, 407. 
 Poison-plants, 408. 
 
 Ivy, 408. 
 
 Oak, 408. 
 
 Sumach, 408. 
 Polyuria (See Diabetes). 
 Pomades, 409. 
 
 Castor-oil, 257, 409. 
 
 Hard, 409. 
 
 Sultana, 409. 
 Pompone Dahlia {See Dahlia). 
 Poplin, 409. 
 Poppy Capsules, 409. 
 Porcelain (See Earthenware). 
 Porgee, 409. 
 Pork, 410. 
 
 Beans and, 20, 410. 
 
 Brawn, 411. 
 
 Broiled Corned, 411. 
 
 Chops and Steaks, 411. 
 
 Italian Cheese, 411. 
 
 Pickled, 411. 
 
 Pie, 411. 
 " with Apples, 411. 
 
 Pot-pie, 411. 
 
 Pig's Ears, 412. 
 " Feet, 412. 
 " Head, 412. 
 " Liver, 412. 
 
 Souse, 412. 
 
 Stewed, 412. 
 Porridge, Indian, 413. 
 
 Oatmeal, 367. 
 Porter, 413. 
 
 Brown Stout, 413. 
 Portugal Cake, 66. 
 Port Wine, 413. 
 
 California, 6. 
 
 Mulled, 356, 413- 
 
 Negus, 363. 
 Virginia, 5. 
 Posset, 413. 
 Ale, 413. 
 Sack, 413. 
 Molasses, 413. 
 Potash, 413. 
 
 INDEX. 
 
 Potatoes, 413. 
 
 A la Creme, 414. 
 
 A la Maitre d'Hotel, 414. 
 
 Baked, 414. 
 
 " Sweet, 414. 
 
 Balls, 415. 
 
 Biscuit, 34. 
 
 Bread, 44. 
 
 Broiled, 414. 
 
 Chips, 415. 
 
 Fried Sweet, 415. 
 
 Fritters, 218, 415. 
 
 Lyonnaise, 415. 
 
 Pasty, 39S. 
 
 Pie, 399. 
 
 Pudding, 433. 
 
 Roast, 415. 
 
 " Sweet, 415. 
 
 Salad, 457. 
 
 Saute, 415. 
 
 Scooped, 415. 
 
 Stewed, 415. 
 
 Stuffed, 415. 
 
 Yeast, 597. 
 Pot-au-leu, 415. 
 Pots [See Ironware). 
 Pots and Kettles, to Clean, no. 
 Pots for Plants, 591. 
 Pottery (See Earthenware). 
 Poultices, 415. 
 
 Bran, 416. 
 
 Charcoal, 179. 
 
 Hemlock, 179. 
 
 Linseed, 179, 416. 
 
 Mustard, 179. 
 
 Yeast, 179, 416. 
 Poultry-keeping, 416. 
 
 Chickens, 416. 
 
 Ducks, 418. 
 
 Geese, 418. 
 
 Guinea-fowls, 418. 
 
 Pea- fowls, 418. 
 
 Pigeons, 418. 
 
 Turkeys, 419. 
 Pound Cake, 66. 
 Powders, Baking, 14. 
 Power of Attorney, 419. 
 Prairie Chicken, 420. 
 Prairie-hen, 254. 
 
 Fricasseed, 255. 
 
 Salmi of, 255. 
 
 Stewed, 255. 
 Prairie Roses, 452. 
 Prawns, 420. 
 Prepared Chalk, 91. 
 Preserves, 420. 
 
 Apples, 420. 
 
 Apricots, 420. 
 
 Barberries, 421. 
 
 Cherries, 421. 
 
 Crab-apples, 421. 
 
 Cucumbers, 421. 
 
 Damsons, 421. 
 
 Figs, 421. 
 
 Ginger, 421. 
 
 Gooseberries, 421. 
 
 Greengages, 421. 
 
 Groseilles, 422. 
 
 Melon (Citron), 422. 
 
 Mixed, 422. 
 
 Oranges, 422. 
 
 Orange-peel, 422. 
 
 645 
 
 Preserves (con.), Peaches, 422. 
 
 Pears, 422. 
 
 Pine-apples, 422. 
 
 Plums, 422. 
 
 Prunes, 423. 
 
 Quinces, 423. 
 
 " whole, 423. 
 
 Strawberries, 423. 
 
 Tomatoes, 423. 
 
 Watermelon-rind, 423. 
 Price Lists of Furniture, 232. 
 Primrose, 423. 
 
 Chinese, 423. 
 Princesse Dress, 424. 
 Printed Felt Carpets, 81. 
 Privet, 425. 
 Promissory Note, 425. 
 Protest, of Notes, 426. 
 Proud Flesh, 426. 
 Prunes, 426. 
 
 Preserved, 42. 
 Prussic Acid, 426. 
 Puddings, 427. 
 
 Albert, 428. 
 
 Almond, 429. 
 
 Apple, 429. 
 
 Arrowroot, 429. 
 
 Batter, Baked, 429. 
 " Boiled, 429. 
 
 Berry, 430. 
 
 Bird's Nest, 430. 
 
 Black, 36. 
 
 Brandy, 430. 
 
 Bread, Baked, 430. 
 " Boiled, 430. 
 " and Butter, 430. 
 
 Cabinet, 430. 
 
 Cherry or Currant, 431. 
 
 Cocoanut, 431. 
 
 Cornstarch, 431. 
 
 Cracker, 431. 
 
 Custard, Baked, 431. 
 " Boiled, 431. 
 
 Delmonico, 431. 
 
 Dutch Custard, 432. 
 
 Farina, 432. 
 
 Fruit, 432. 
 
 Gooseberry, 432. 
 
 Green Corn, 432. 
 
 Hasty, 432. 
 
 Huckleberry, 432. 
 
 Indian, Baked, 432. 
 " Boiled, 432. 
 
 Lemon, 432. 
 
 Lemon-suet, 432. 
 
 Macaroni, 432. 
 
 Marrow, 433. 
 
 Oatmeal, 367. 
 . Orange, 433. 
 
 Pineapple, 433. 
 
 Plum, 433. 
 
 Potato, 433. 
 
 Quince, 433. 
 
 Raisin, 433. 
 
 " Boiled, 434. 
 
 Rice-flour, 434. 
 
 Rhubarb, 434. 
 
 Sago, 424. 
 
 Salmon, 460. 
 
 Sauces for :' 
 Au quatre fruits. 
 Brandy, 428. 
 
646 
 
 INDEX. 
 
 Puddings (con.), Cream, 428. 
 German, 428. 
 Hard, 428. 
 Lemon, 428. 
 Liquid, 428. 
 Pineapple, 428. 
 Rexford, 428. 
 Spice, 428. 
 Vanilla, 428. 
 Wine, 428. 
 
 Sister Jonathine, 435. 
 
 Snow, 435. 
 
 Sponge-cake, 435. 
 
 Squash, 435. 
 
 Suet, 435. 
 
 Sunderland, 435. 
 
 Sweet Potato, 435. 
 
 Tapioca, 435. 
 
 " with Apples, 43 5. 
 
 Vermicelli, 436. 
 
 Welcome Guest's, 436. 
 
 Yorkshire, 436. 
 
 Young Wife's, 436. 
 Puff-paste, 395. 
 
 French, 395. 
 Puffs, 436. 
 
 German, 436. 
 
 Raspberry, 436. 
 
 Spanish, 436. 
 Pulque (See Agave.) 
 Pumpkin, 436. 
 
 Bread, 44. 
 
 Pie, 399. 
 Pumps, 436. 
 Punch, 437. 
 
 Champagne Cup, 437. 
 
 Claret, 108. 
 
 Francatelli's, 437. 
 
 Gin Summer, 437. 
 
 Grandison, 437. 
 
 Maitrank, 437. 
 
 Milk, 437. 
 
 Norfolk, 437. 
 
 Nuremberg, 438. 
 
 Pineapple Cardinal, 438. 
 
 Regent's, 438. . 
 
 Roman, 438. 
 Purgatives (See Cathartics). 
 Purslane, 438. 
 Purulent Ophthalmia, 371. 
 Putty, 438. 
 
 to Remove, no. 
 
 Quahaug (See Clams). 
 Quail, 438. 
 
 Carving, 85. 
 
 Pie, 439. 
 
 Roast, 439. 
 Quassia, 439. 
 
 Infusion of, 177. 
 Queen's Cake, 66. 
 Quick Beer, 29. 
 Quick Cake, 66. 
 Quicklime (See Lime). 
 Quilling, 439. 
 Quince, 439. 
 
 Cordial, 439. 
 
 Custard, 137. 
 
 Jelly, 316. 
 
 Marmalade, 346. 
 
 Preserves, 423. 
 
 Quince (con.), Pudding, 433. 
 Quinine, 439, 179. 
 Quinsy, 440. 
 Quittor, 269. 
 
 R 
 
 Rabbit, 440. 
 
 Fricasseed, 441. 
 
 Fried, 441. 
 
 Larded, 441. 
 
 Pie, 441. 
 
 Soup, 506. 
 
 Stewed, 441. 
 Raccoon, 442. 
 Radish, 442. 
 Rag Carpet, 81. 
 Rail, 442. 
 Raised Cake, 66. 
 Raisins, 442. 
 
 Pudding, 433. 
 
 Wine, 442. 
 Rape, 442. 
 Rash, 442. 
 
 Raspail's Sedative Lotion, 338. 
 Raspberry, 443. 
 
 Brandy, 443. 
 
 Ice-cream, 302. 
 
 Jam, 313. 
 
 Jelly, 316. 
 
 Liqueur, 336. 
 
 Pie, 401. 
 
 Pudding, 434. 
 
 Puffs, 436. 
 
 Tarts, 525. 
 
 Vinegar, 443. 
 
 Wine, 443. 
 Ratafia, 336. 
 
 Drops, 169. 
 Ratan, 231. 
 Rats, to Destroy, 443. 
 Rattlesnake (See Snake-bites). 
 Ray, 443. 
 
 Razor (See Shaving). 
 Receipt, 443. 
 Red Gum, 443. 
 Red Herring, 263. 
 Red Mullet (See Mullet). 
 Reed Birds, 443. 
 Refrigerants, 444. 
 Regent's Punch, 438. 
 Register (See Warming). 
 Release, in Law, 327. 
 Rennet, 444. 
 Rep, 444. 
 
 Republican Cake, 67. 
 Resin, 444. 
 
 to Remove the Taste of from 
 New Tin, 444. 
 Respiration, 444. 
 Respirator, 445. 
 Rexford Sauce, 428. 
 Rheim's Paper, 445. 
 Rheumatism, 445. 
 
 Acute, 445. 
 
 Chronic, 445. 
 Rhine Wines, 446. 
 Rhododendron, 446. 
 Rhubarb, 446. 
 
 Infusion of, 177. 
 
 Jam, 313. 
 
 Jelly, 316. 
 
 Rhubarb (con.), Pie, 399. 
 
 Pill, 179- 
 
 Pudding, 434. 
 
 Tart, 525. 
 
 Tincture of, 1 80. 
 Ribs, Broken, 215. 
 Rice, 447. 
 
 Blanc-mange, 36. 
 
 Bread, 44. 
 
 Cake, 67. 
 
 Caudle, 89. 
 
 Croquettes, 132. 
 ^ Custard, 137. 
 
 Dumpling, 182. 
 
 Fried, 447. 
 
 Fritters, 218. 
 
 Gruel, 255. 
 
 Jelly, 316. 
 
 Muffins, 356. 
 
 Pie, 399- 
 
 Pudding, 434. 
 
 Soup, 506. 
 
 Wafers, 565. 
 
 Waffles, 565. 
 
 Water, 447. 
 Rice-bird (See Reed Bird). 
 Richelieu, 340. 
 Rickets, 447. 
 Ring-bones, 269. 
 Ringworm, 448. 
 Risen Biscuits, 34. 
 Roaches, to Destroy, 448. 
 Roasting, rationale of, 448. 
 Robin, 449. 
 Rochelle Salts, 450. 
 Rock Bass, 450. 
 Rock Fish, 450. 
 Rock Salt (See Salt). 
 Rolls, 450. 
 
 French, 450. 
 
 Geneva, 450. 
 Romane'e Conti Wine, 55. 
 Roman Punch, 438. 
 Roofs, 286. 
 Rosemary, 452. 
 Roseola, 452. 
 Roses, 450. 
 
 Bourbon, 451. 
 
 China, 451. 
 
 Hybrid Perpetuals, 451, 
 
 Moss, 451. 
 
 Noisette, 452. 
 
 Prairie, 452. 
 
 Scent-bag of, 454. 
 
 Tea, 452. 
 Rosewood, 231. 
 Roth Wine, 446. 
 Rottenstone, 452. 
 Rouge, 452. 
 Royal Cake, 67. 
 R. S. V. P., 452. 
 Rudesheim Wine, 446. 
 Rue, 452. 
 Rum, 453. 
 
 Punch, 437. 
 Rupture (See Hernia). 
 Rush Lights, 72. 
 Rusk, 453. 
 
 Sweet, 453. 
 Russian Bath, 453. 
 Rust, to Prevent, 453. 
 
 to Remove, 453. 
 
Ruszti Wine, 297. 
 %e> 454- 
 
 Bread, 44. 
 
 Drop-cakes, 454. 
 
 Griddle-cakes, 454. 
 
 Sable, 454. 
 Sachets, 454. 
 
 Heliotrope, 454. 
 
 Rose, 454. 
 
 Santal-wood, 454, 
 Sacking, 454. 
 Sacque, 454. 
 Saffron, 456. 
 Sage, 456. 
 Sago, 456. 
 
 Je"y. 317. 456. 
 Milk, 456. 
 Pudding, 434. 
 Soup, 506. 
 St. Giorgy Wine, 297. 
 Salad, 456. 
 Bean, 20. 
 Beet, 30. 
 Cabbage, 59. 
 Celery, go. 
 Chicken, 97. 
 Crab, 129. 
 Dressing for, 457. 
 English, 457. 
 French, 455. 
 Mayonnaise, 465. 
 Endive, 192. 
 Orange, 372. 
 Peach, 385. 
 Potato, 457. 
 Salmon, 460. 
 Walnut, 457. 
 Water-cress, 457. 
 Sale of Property, 327. 
 Saleratus, 457. 
 Salivation, 458. 
 Sally Lunn, 458. 
 Salmagundy, 193. 
 Salmon, 459. 
 Baked, 459. 
 Crimped, 459. 
 Fried in Oil, 459. 
 Pickled, 459. 
 Potted, 459. 
 Pudding, 460. 
 Salad, 460. 
 Smoked, 460. 
 Steaks, 460. 
 Salmon Trout, 460. 
 Salsify (See Oyster Plant). 
 Salt, 460. 
 
 Salves {See Ointments). 
 Salvia, 460. 
 Samphire, 461. 
 Sand Porgee, 409. 
 Sandwiches, 461. 
 Cheese, 461. 
 Egg, 461. 
 Fried Egg, 461. 
 Gem and Cheese, 461. 
 Omelet, 461. 
 Pastry, 461. 
 Sangaree, 461. 
 Santal-wood Sachet, 454. 
 
 INDEX. 
 
 Sapsago Cheese, 95. 
 Sardine, 461. 
 Sarsaparilla, 461. 
 Sassafras, 462. 
 Beer, 29. 
 Jelly, 462. 
 Tea, 462. 
 Satin, 462. 
 Satinet, 462. 
 Satin wood, 231. 
 Sauces, 462. 
 
 Almond, 5. 
 Anchovy, 7. 
 Au Quatre Fruits, 428. 
 Bechamel, 462. 
 Brandy, 428. 
 Bread, 463. 
 
 " with Onion, 463. 
 Butter, Burnt, 463. 
 
 " Melted, 463. 
 
 *' French, 463. 
 
 " Rich, 463. 
 
 " White, 463. 
 Caper, 463. 
 
 " for Fish, 463. 
 Celery, 463, 90. 
 Chestnut, 464. 
 Chili, 464. 
 
 Christopher North's, 464. 
 Clarified Butter, 464. 
 Crab, 464. 
 Cranberry, 130. 
 Cream, for Fish, 464. 
 
 " " Puddings, 428. 
 Cucumber, 464. 
 Duchesse, 428. 
 Dutch, 464. 
 Egg, 190, 464. 
 Eschalot, 464. 
 Fricassee, 465. 
 German, 428. 
 Hard, 428. 
 Horse-radish, 465. 
 Lemon, 426, 465. 
 Liquid, 428. 
 Lobster, 465, 338. 
 Maitre d'Hotel, 465. 
 Mayonnaise, 465. 
 Mint, 465. 
 Mushroom, 465. 
 Olive, 465. 
 Onion, 466. 
 Oyster, 466. 
 Parsley, 466. 
 Pineapple, 428. 
 Piquante, 466. 
 Port Wine, 428. 
 Rexford, 428. 
 Sherry Wine, 428. 
 Shrimp, 466. 
 Spice, 428. 
 Soubise, 466. 
 Tartar, 466. 
 Tomato, 466. 
 Turnip, 466. 
 Vanilla, 428. 
 Veloute, 467. 
 White, 467. 
 Sauer-kraut, 467. 
 Sausages, 467. 
 
 Bologna, 40, 467. 
 Side Dish, 193. 
 
 647 
 
 Sausage (con.), Stuffing, 516. 
 Willow Brook, 467. 
 
 Sauterne Wine, 108. 
 
 Saveloys, 468. 
 
 Savory, 468. 
 
 Savory Cakes, 67. 
 
 Savoy, 468. 
 
 Scald-head, 468. 
 
 Scalds, 468. 
 
 in the eye, 198. 
 
 Scallops, 468. 
 . Fried, 468. 
 Pie, 468. 
 Stewed, 468. 
 
 Scarify, 468. 
 
 Scarlet Fever, 468. 
 
 Scent-bags (See Sachets). 
 
 Scharzberger, 355. 
 
 Sciatica, 469. 
 
 Scollops {See Scallops). 
 
 Scoring, 470. 
 
 Scorzonera, 470. 
 
 Scotch Ale, 4. 
 
 Scotch Cake, 67. 
 
 Scotch Cheeses, 95. 
 
 Scour (in Cows), 128. 
 
 Scouring {See Cleaning, Grease, 
 and Stains). 
 
 Scrapple, 470. 
 
 Scratches, 470. 
 
 " Scratches," in Horses, 269. 
 
 Screens, 470, 294. 
 
 Scrofula, 470. 
 
 Scup (See Porgee). 
 
 Scuppernong Wine, 6. 
 
 Scurf, 471. 
 
 Scurvy, 471. 
 
 Scorbutus (See Scurvy). 
 
 Sea-bass, 471. 
 
 Sea-bathing, 20. 
 
 Sea-fennel (See Samphire). 
 
 Sea-kale, 471. 
 
 Sea-sickness, 471. 
 
 Seasoning (See Cookery). 
 
 Second-hand Furniture, 232. 
 
 Seconds (See Flour). 
 
 Sedatives, 474. 
 
 Seed-bed (See Hot-bed). 
 
 Seed-cake, 60, 
 
 Seidlitz Powders, 474. 
 
 Seltzer-water, Home-made, 474. 
 
 Semolina, 474. 
 
 Senna, 472, 179. 
 
 Infusion of, 177. 
 
 Serge, 474. 
 
 Serpent (See Snake). 
 
 Servants, Management of, 474. 
 Law of Master and, 477. 
 Rooms of, 230. 
 Setons, 477. 
 Sevres China, 187. 
 Sewers, 478. 
 Shad, 478. 
 
 Carving, 85. 
 Roast, 478. 
 Shaddock, 478. 
 Shades for Lamps, 240. 
 Shag-barks (See Hickory-nuts). 
 Shagreen, 478. 
 
 Shaking Palsy (See Paralysis). 
 Shalloon, 479. 
 Shallot, 479. 
 
648 
 
 INDEX. 
 
 Shallot (con.), Pickles, 39a. 
 
 Sauce, 464. 
 
 Vinegar, 564. 
 " Shammy " (See Chamois-skin). 
 Shaving, 479. 
 
 Soap, 4S0. 
 Shawls, 480. 
 
 Cleaning, no. 
 Sheep {See Kidneys, Lamb, Mut- 
 ton, Suet, and Tongues). 
 Sheets, 21. 
 Shellac Varnish, 554. 
 Shellfish, 480. 
 
 Clams, 107. 
 
 Cockles, 112. 
 
 Crabs, 129. 
 
 Lobsters, 337. 
 
 Mussels, 259. 
 
 Oysters, 374. 
 
 Periwinkles, 389. 
 
 Prawns, 420. 
 
 Shrimps, 484. 
 Sherbet, 481. 
 
 Cream, 481. 
 
 Lemon, 481. 
 
 Strawberry, 481. 
 Sherry, 481. 
 
 Cobbler, 112, 481. 
 Shirts, to Cut and Make, 481. 
 Shoe-blacking, 36. 
 Shoes (See Boots). 
 Shoulder, Bandage for, 16. 
 
 Dislocation of, 161. 
 Shower-bath, ig. 
 Shrewsbury Cake, 67. 
 Shrimps, 484. 
 
 Potted, 485. 
 
 Sauce, 466. 
 
 Stewed, 485. 
 Sickness (See Children, Convales- 
 cence, Diet, Fever, Infants, 
 Nursing, Sick-room, and 
 each disease by its name). 
 Sick-room, 485. 
 Silk, 486. 
 
 Cleaning, 486. 
 
 Keeping, 486. 
 
 Renovating, 486. 
 
 Removing Grease-spots, 486. 
 " Wrinkles, 486. 
 
 Silk Stockings, to Wash, 513. 
 Sillabub (See Syllabub). 
 Silver Cake, 67. 
 
 Silver-plating (See Plated Ware). 
 Silver-ware, 486. 
 
 Cleaning, 487. 
 
 Plate Powder, 487. 
 Sinks, 487. 
 Sirup (See Syrup). 
 Sitz Bath, 487. 
 Skate, 488. 
 
 Skeleton, the Human, 488. 
 Skewers, 488. 
 Skirts, 488. 
 Skylark (See Lark). 
 Slap-jacks, 489. 
 Slaw, Cold, 489. 
 
 Hot, 489. 
 Sleep, 489. 
 
 of Infants, 306. 
 Sleeplessness, 491. 
 Sling, Whiskey, 589. 
 
 Small-pox, 490, 553. 
 Smelling-salts, 492. 
 Smells (See Deodorizers). 
 Smelts, 493. 
 Smoked Beef, 23. 
 Smoke-tree, 493. 
 
 Smoking Chimneys {See Chim- 
 ney). 
 Snake-bites, 493. 
 Snipe, 494. 
 
 Snow-bunting (See Ortolan). 
 Snow-drop, 494. 
 Snow Pudding, 435. 
 Soap, 494. 
 
 Bar or Yellow, 494. 
 
 Castile, 494. 
 
 Glycerine, 494. 
 
 Hard, 494. 
 
 Myrtle, 495. 
 
 Shaving, 480. 
 
 Soft, 495. 
 
 White or Curd, 495. 
 
 Windsor, 495. 
 Soap-saver, 495. 
 Soda, 495, 179. 
 
 Acetate of, 495. 
 
 Bicarbonate of, 495. 
 
 Biscuit, 34. 
 
 Chloride of, 496. 
 
 Chlorinated, 496. 
 
 Citro-tartrate of, 496. 
 
 Hyposulphite of, 495. 
 
 Phosphate of, 495. 
 
 Sulphate of, 495. 
 
 Sulphite of, 495. 
 Soda-water, 496. 
 Sofa Bedstead, 22. 
 Soft-shell Crab, 129. 
 Solanum, 496. 
 Sole, 496. 
 Solution, 496. 
 Somlai Wine, 297. 
 Sonoma Wines, 6. 
 Sopronyi Wine, 297. 
 Sora (See Rail). 
 
 Sorbet (See Punch and Sherbet). 
 Sore Eyes (See Ophthalmia). 
 Sore Throat, 496. 
 
 after Scarlet Fever, 469. 
 Sorghum, 497. 
 Sorrel, 497. 
 
 Soup, 506. 
 Soubise Sauce, 466. 
 Souchong Tea, 525. 
 Souffle, 495, 369. 
 Soup, 497. 
 
 Apple, 499. 
 
 Artichoke, 499. 
 
 Asparagus, 499. 
 
 Bean, 499. 
 
 Beef, 499. 
 " Brown, 499. 
 
 Bouillabaisse, 500 
 
 Bouillon, 500. 
 
 Calf's Head, 501. 
 
 Carrot, 501. 
 
 Chestnut, 501. 
 
 Chicken, 501. 
 
 Cocoanut, 501. 
 
 Digester, 498. 
 
 Eel, 501. 
 
 Fish, 501. 
 
 Soup (continued), Giblet, 502. 
 
 Gravy, 502. 
 
 Gumbo, 502. 
 
 Hare, 502. 
 
 Hasty, 502. 
 
 Jenny Lind's, 503. 
 
 Julienne, 503. 
 
 Lobster, 503. 
 
 Macaroni, 503. 
 
 Mock-turtle, 503. 
 
 Mulligatawney, 504- 
 
 Mutton, 504. 
 
 Ox-cheek, 504. 
 
 Ox-tail, 504. 
 
 Oyster, 505. 
 
 Palestine, 505. 
 
 Parsnip, 505. 
 
 Peas, 505. 
 
 Potato, 506. 
 
 Pot-au-feu, 415. 
 
 Rabbit, 506. 
 
 Rice, 506. 
 
 Sago, 506. 
 
 Sorrel, 506. 
 
 Stock, 513. 
 
 Tapioca, 506. 
 
 Tomato, 506. 
 
 Turkey, 507. 
 
 Turnip, 507. 
 
 Turtle, 507. 
 
 Veal, 507. 
 
 Vegetables, 507. 
 
 Venison, 507. 
 
 Vermicelli, 507. 
 
 White, 508. 
 Sour-krout (See Sauer-kraut). 
 Souse, 410, 508. 
 Soy, 508. 
 
 Spanish Fritters, 218. 
 Spanish Mackerel (See Mackerel) 
 Spanish Puffs, 436. 
 Sparkling Mead, 347. 
 Spasm, 508. 
 Spavin, 269. 
 Spectacles, 508. 
 Spermaceti, 509. 
 Spice-bush, 509. 
 Spice Cakes, 67. 
 Spices, 509. 
 
 Allspice, 44. 
 
 Cayenne, 90. 
 
 Cinnamon, 106. 
 
 Cloves, 112. 
 
 Ginger, 244. 
 
 Mace, 341. 
 
 Mustard, 359. 
 
 Nutmegs, 366. 
 
 Pepper, 388. 
 Spinach, 509. 
 Spirea, 510. 
 Spirit Lamp, 323. 
 Spirits, 510. 
 Splints, 269. 
 Sponge, 510. 
 
 Bath, 19. 
 
 Poultice, 510. 
 Sponge Cake, 67. 
 Sponge-cake Pudding, 435. 
 Sponge Gingerbread, 64. 
 Sprains, 510. 
 
 in Horses, 270. 
 Sprats, 5ro. 
 
Spring Bill of Tare, 32. 
 Springs for Beds, 21. 
 Sprouts, 510. 
 Spruce-beer, 29. 
 Squash, 510. 
 
 Pudding, 435. 
 Squill, 511, 180. 
 Squirrel, 511. 
 
 Squirrel Cups (See Hepatica); 
 Staining, 511. 
 
 Bone, Horn, or Ivory, 511. 
 Grasses, 511. 
 Metals, 511. 
 Wood, 511. 
 Stains, 511. 
 Acid, 511. 
 Alkaline, 511. 
 Bleaching Powder, 511. 
 Fruit, 511. 
 Ink, 311. 
 
 Mildew on Cotton, 511, 
 Milk, 511. 
 
 Nitrate of Silver, 511. 
 Paint, 511. 
 Spots, 511. 
 Tar, 5 ix. 
 Wine, 511. 
 Staircase, the, 282. 
 Starch, 512. 
 Starching, 579. 
 Steam Cooker {See Cooker). 
 Steaming, 512. 
 Stearine, 512. 
 Stewing, rationale of, 512. 
 Steinberger Wine, 446. 
 Stiff-neck, 363. 
 Stilton Cheese, 95. 
 Stimulants, 513. 
 Stings, 513. 
 
 Stinks {See Deodorizers). 
 Stock, 513. 
 Stockfish f See Hake). 
 Stockings, Silk, to Wash, 513. 
 Stomach, bleeding at the, 38. 
 Stomach-pump, 513. 
 Stove-blacking, 36. 
 Stoves, Closed, 574: 
 Franklin, 573. 
 Gas, 576. 
 Open, 574. 
 Strainers, 514. 
 Stramonium, 514. 
 Strangulation {See Choking). 
 Strawberry, 514. 
 
 Chantilly Basket, 514. 
 Compote, 117. 
 Ice-cream, 302. 
 Jam, 313. 
 Jelly, 317- 
 Omelette, 369. 
 Pie, 399. 
 Preserves, 423. 
 Sherbet, 481. 
 Short-cake, 68. 
 Vinegar, 564. 
 Water-ice, 303. 
 String-beans, 20. 
 Strychnine, 515. 
 Stuartia, 515. 
 Stucco, 515. 
 
 Student Lamp (See German Stu- 
 dent Lamp). 
 
 INDEX. 
 
 Stuffings, 515. 
 
 Bread-crumbs, 515. 
 Chestnut, 515. 
 Egg Balls, 515. 
 Forcemeat Balls,,5i5. 
 Lobster, 515. 
 Onion and Sage, 515. 
 Oyster, 516. 
 Sausage, 516. 
 Suet, 516. 
 Sturgeon, 516. 
 Steak, 516. 
 Stye, 516. 
 Styptics, 516. 
 Succory (See Chicory). 
 Succotash, 516. 
 Sucker, 516. 
 Sucking-pig (See Pig). 
 Sudorifics, 517. 
 Suedoise of Peaches, 386. 
 Suet, 517. 
 
 Dumpling, 182. 
 
 Pudding, 435. 
 
 Stuffing, 516. 
 Sugar, 517. 
 
 Beer, 29. 
 
 Cake, 68. 
 
 Candy, 74. 
 
 Cookies, 123. 
 
 Drops, 68. 
 
 Gingerbread, 64. 
 Sugar Berry (See Huckleberry). 
 Sugar-cane, 517. 
 Sulphur, 517. 
 Sulphuric Acid, 518, 173. 
 Sulphurous Acid, 518. 
 Sultana Pomade, 409. 
 Sumach, Poison, 408. 
 Summer Bill of Fare, 32. 
 Sunderland Pudding, 435. 
 Sunstroke, 518. 
 Supper and Tea, 518. 
 Swan, 518. 
 Swansdown, 518. 
 Sweetbreads, 519. 
 
 Broiled, 519. 
 
 Fricasseed, 519. 
 
 Fried, 519. 
 
 Roast, 519. 
 
 Stewed, 519. 
 Sweet Brier (Sat Eglantine). 
 Sweet Herbs (See Herbs). 
 Sweet Marjoram (See Marjoram). 
 Sweet Potato (See Potato). 
 Swimming, Hints on, 519. 
 Swiss Cheeses, 95. 
 Syllabub, 520. 
 
 Birthday, 520. 
 
 Posset, 520. 
 
 Solid, 520. 
 
 Whipped, 520. 
 Syringa (See Lilac). 
 Syringes, 521. 
 Syrup, 521. 
 
 Almond, 5. 
 
 Apple, 521. 
 
 Blackberry, 35. 
 
 Currant, 521. 
 
 Lemon, 521. 
 
 Orange, 372, 521. 
 
 Pear, 521. 
 
 Pineapple, 521. 
 
 649 
 
 Szamarodner Wine, 299. 
 Szegszardi Wine, 299. 
 
 Table (See Dinner and Furniture). 
 Table-cloth, Woolen* to Wash, 
 
 521. 
 Taffeta, 522. 
 Taffy, 74. 
 
 Tainted Meat (See Decomposi- 
 tion). 
 Tallow, 522. 
 
 Candles, 72. 
 Talma, 106. 
 Tamarind, 522. 
 
 Whey, 589. 
 Tannin, 522. 
 Tansy, 522. 
 Tapestry Carpets, 81. 
 Tape-worm, 522. 
 Tapioca, 523. 
 
 Custard, 137. 
 
 Jelly, 319. 
 
 Pudding, 435. 
 
 Soup, 506. 
 Tar, 523. 
 
 Stains, 511. 
 Tarlatan, 524. 
 Tarragon, 524. 
 
 Vinegar, 564. 
 Tartan, 404. 
 
 Tartar Emetic (See Antimony). 
 Tartarian Honeysuckles, 265. 
 Tartaric Acid, 524, 173. 
 Tartar Mustard, 360. 
 Tartar Sauce, 466. 
 Tarts, 524. 
 
 Apple, 524. 
 
 Apricot, 524. 
 
 Barberry, 524. 
 
 Blackberry, 524. 
 
 Cranberry, 524. 
 
 Cream, 524; 
 
 Currant, 524. 
 
 Damson, 524. 
 
 Gooseberry, 524. 
 
 Lemon, 525. 
 
 Orange, 525. 
 
 Raspberry, 525. 
 
 Rhubarb, 525. 
 Tartlets, 525. 
 Tatting, 525. 
 Tautog (See Blackfish). 
 Tea, the Meal (See Supper). 
 Tea, 525. 
 
 Apple, 8. 
 
 Beef, 26. 
 
 Black, 525. 
 
 Camomile, 70. 
 
 Catnip, 88. 
 
 Cranberry, 130. 
 
 Flaxseed, 204. 
 
 Green, 5251 
 
 Linseed, 335. 
 
 to Make, 526. 
 
 Sassafras, 462. 
 Tea Cakes, 68. 
 Teal, 526. 
 Tea-pots, 526. 
 Tea Roses, 452. 
 Teats, Sore (in Cow), 128. 
 
650 
 
 Teeth, Structure and Care of the, 
 526. 
 
 Decay of the, 527. 
 
 Toothache, 528. 
 
 Toothbrushes, 530. 
 
 Toothpicks, 530. 
 
 Tooth-powders, 530, 536. 
 
 Tooth-washes, 530, 536. 
 
 Ulcerated Teeth, 529. 
 Teething, 307. 
 Tender, in Law, 329. 
 Terrapin (See Soups and Turtle). 
 Tetanus, 530. 
 Tetenyi Wine, 299. 
 Tetter, 532. 
 Thermometer, 532. 
 Thigh, fractured, 215. 
 Thread-worms, 596. 
 Three-ply Carpets, 82. 
 Throat (See Sore Throat). 
 Thrush, 532. 
 
 in Horses, 270. 
 Thumb, dislocation of, 162. 
 Thyme, 533. 
 Tick, 533. 
 Tiffany, 533. 
 Tiger-flower, 533. 
 Tiles, 533. 
 
 Timbale of Macaroni, 341. 
 Tincture, 541. 
 Tinware, 541. 
 
 to Clean, 541. 
 Toast, 533. 
 
 Anchovy, 7. 
 
 Buttered, 534. 
 
 Cider, 534. 
 
 Cream or Milk, 534. 
 
 Dry, 533. 
 
 Egg, 534- 
 
 Water, 534. 
 Toe-nails, In-growing, 534. 
 Toffy (See Taffy). 
 Tokay Wine, 297. 
 Tolu, Balsam of, 14. 
 Tomato, 534. 
 
 Baked, 534. 
 
 Broiled, 535. 
 
 Canned, 535. 
 
 Catsup, 89. 
 
 Pickles, 393. 
 
 Pie, 399. 
 
 Preserves, 421. 
 
 Sauce, 466. 
 
 Scolloped, 535. 
 
 Soup, 506. 
 
 Stewed, 535. " 
 
 Stuffed, 535. 
 Tom-cod, 535. 
 Tongue, 535, 26. 
 
 Pickled, 535. 
 
 Smoked, 535. 
 
 Stewed, 535. 
 Tonics, 536. 
 
 for the Hair, 257. 
 Tonka Bean, 534. 
 Toothache, 528. 
 Tooth-brushes, 530. 
 Tooth-picks, 530. 
 Tooth-powders, 530, 536. 
 Tooth-washes, 530, 536. 
 Tortoise, 536. 
 Toucan, 381. 
 
 INDEX. 
 
 Toulon Capers, 76. 
 
 Tragacanth, 536. 
 
 Trailing Arbutus (See Arbutus). 
 
 Train-oil, 536. 
 
 Traps, for Drains (See Drainage). 
 
 Treacle (See Molasses). 
 
 Trees about the House, 272. 
 
 Trichina Spiralis, 536. 
 
 Trifles, 537. 
 
 Apple, 537. 
 
 Brandy, 537. 
 
 Fruit, 537. 
 
 Gooseberry, 537. 
 Tripe, 26. 
 Tripoli, 537. 
 Trituration, 537. 
 Trout, 537. 
 Truffles, 537. 
 Trusses, 538. 
 Trussing, 538. 
 
 Needles, 539. 
 Tubercles (See Consumption). 
 Tuberose, 540. 
 Tulips, 540. 
 
 Double, 540. 
 
 Parrot, 541. 
 Tumors, 541. 
 Tunny-fish, 541. 
 Turbot, 541. 
 Turkey, 541. 
 
 Boned, 542. 
 
 Carving, 86. 
 
 Keeping, 419. 
 
 Patties, 384. 
 
 Ragout, 542. 
 
 Soup, 507. 
 
 Stewed, 542. 
 Turkish Bath, 542. 
 Turkish Carpets, 82. 
 Turkish Pillaw, 193. 
 Turnip, 543. 
 
 Sauce, 466. 
 
 Soup, 507. 
 
 Stewed in Butter, 543. 
 Turpentine, 543, 180. 
 
 Liniment, 177. 
 Turtle, 544. 
 
 Dried, 544. 
 
 Green, 544. 
 
 Soup, 507. 
 
 Steaks, 544. 
 
 Stewed, 544. 
 Turtle-dove (See Dove). 
 Tutti-frutti, 544. 
 Twankay Tea, 525. 
 Tweed, 544. 
 Twill, 544- 
 Typhoid Fever, 544. 
 Typhus Fever, 546. 
 
 u 
 
 Ulcers, 547. 
 
 Chronic, 548. 
 
 Inflammatory, 547. 
 
 Varicose, 553. 
 Unbolted Flour, 548. 
 Undergarments, Women's, 548. 
 
 Chemise, 548. 
 
 Drawers, 549. 
 Unguents (See Ointments). 
 Unleavened Bread, 44. 
 
 Upholstery, 147. 
 
 Urinals, 551. 
 
 Urine, Suppression of (See Diu. 
 
 re tics). 
 Usquebaugh, 551. 
 
 V 
 
 Vaccination, 551. 
 
 Re-vaccination, 552. 
 Valerian, 553, 180. 
 
 Tincture of, 180. 
 
 Valerianic Acid, 553. 
 
 Valerianate of Soda, 553. 
 Vanilla, 553. 
 
 Ice-cream, 302. 
 
 Sauce, 428. 
 Vapor Bath, 553. 
 Varicose Veins, 553. 
 Variola (See Small-pox). 
 Varioloid, 554. 
 Varnish, 554. 
 
 Carriage, 554. 
 
 Copal, 554. 
 
 Furniture, 554. 
 
 Mastic, 554. 
 
 Shellac, 554. 
 
 White, 554. 
 Varnishing, 554. 
 Veal, 554. 
 
 Balls, 193. 
 
 Blanquette of, 555. 
 
 Breast of, Stuffed, 555. 
 
 Broth, 50. 
 
 Cakes, 193. 
 
 Cutlets, 555. 
 
 Fillet of, 556. 
 
 Fricandeau of, 555. 
 
 Fricasseed, 555. 
 
 Gravy, 253. 
 
 Hashed, 556, 
 
 Minced, 556. 
 
 Neck of, a la Creme, 556. 
 
 Olives, 193. 
 
 Patties, 382. 
 
 Pie, 556. 
 
 Pot-pie, 556. 
 
 Shoulder of, Stuffed, 556. 
 
 Soup, 507. 
 
 Steak, 557. 
 
 Stewed, 557. 
 Vegetables, 557. 
 
 Artichoke, 10. 
 
 Asparagus, 11. 
 
 Beans, 20. 
 
 Beets, 29. 
 
 Broccoli, 48. 
 
 Brussels Sprouts, 51. 
 
 Bushbean, 56. 
 
 Cabbage, 58. 
 
 Carrots, 82. 
 
 Cauliflower, 89. 
 
 Celery, go. 
 
 Corn, 125. 
 
 Cucumber, 133. 
 
 Eggplant, 190. 
 
 Endive, 192. 
 
 Eschalots, 195. 
 
 Garlic, 238. 
 
 Gherkins, 244. 
 
 Kale, 317. 
 
 Lettuce, 330. 
 
Vegetables (con.), Nasturtium, 363. 
 
 Okra, 368. 
 
 Onions, 369. 
 
 Oyster-plant, 375. 
 
 Parsley, 380. 
 
 Parsnip, 380. 
 
 Peas, 382. 
 
 Potatoes, 413. 
 
 Pumpkin, 436. 
 
 Purslane, 438. 
 
 Radishes, 442. 
 
 Rhubarb, 446. 
 
 Rice, 447.- 
 
 Salsify,46o. 
 
 Savoy, 468. 
 
 Sea-kale, 471. 
 
 Shallots, 479. 
 
 Spinach, 509. 
 
 Sprouts, 510. 
 
 Squash, 510. 
 
 Tomato, 534. 
 
 Turnip, 543. 
 
 Water-cress, 583. 
 
 Yams, 597. 
 Veils, to Clean, 557. 
 Vein-bleeding, to stop, I. 
 Veloute Sauce, 467. 
 Velvet, 557. 
 Velvet Carpets, 82. 
 Velveteen, 558. 
 Venetian Fritters, 218. 
 Venison, 558. 
 
 Cutlets, 558. 
 
 Hash, 558. 
 
 Pasty, 558. 
 
 Pie, 558. 
 
 Soup, 507. 
 
 Steaks, 559. 
 
 Stewed, 559. 
 Ventilation, Principles and Modes 
 
 of, 559. 
 Veranda, 287. 
 Verbena, 562. 
 
 Lemon, 330. 
 Vermicelli, 563. 
 
 Pudding, 436. 
 
 Soup, 507. 
 Vermin (See Ants, Bugs, Cock- 
 roaches, Flies, Mice, Rats, 
 and Roaches). 
 Veronica, 563. 
 Vertigo, 563. 
 
 Veuve Clicquot (See Champagne). 
 Villanyi Wine, 297. 
 Vinegar, £63. 
 
 Blackberry, 35. 
 
 Cayenne, 563. 
 
 Celery, 563. 
 
 Chili, 563. 
 
 Cucumber, 563. 
 Garlic, 238. 
 
 Horse-radish, 564. 
 
 Mint, 564. 
 Onion, 564. 
 Raspberry, 443. 
 Shallot, 564. 
 Strawberry, 564. 
 Tarragon, 564. 
 Violet Powder, 564. 
 Virginia Creeper, 564. 
 Virginia Pprt Wine, 5. 
 Visontai Wine, 297. 
 
 INDEX. 
 
 Volatile Liniment, 335. 
 Vols-au-Vent, 193, 564, 
 
 A la Creme, 565. 
 
 Fruit, 565. 
 Vomiting, 564. 
 
 W 
 
 Wafers, 565. 
 
 Rice, 565. 
 Waffles. 565. 
 
 Quick, 565. 
 
 Rice, 565. 
 " and Indian Meal, 566. 
 Waist, Dress, to Cut and Make, 
 566. 
 
 Blouse, 570. 
 Wakefulness (See Sleeplessness). 
 Walking, 196. 
 Walnuts, 572. 
 
 Candy, 75. 
 
 Catsup, 89. 
 
 Pickle, 393. 
 
 Salad, 457. 
 Walnut-wood, 231. 
 Wardian Case, 572. 
 Warming of Houses, 572. 
 
 Furnaces, 575. 
 
 Grates, 574. 
 • Heat-governor, 576. 
 
 Hot-water Pipes, 576. 
 
 Open or Wood Fires, 572. 
 
 Stoves, Closed, 574. 
 " Franklin, 573. 
 
 Gas, 576. 
 " Open, 574. 
 Warming-pan, 578. 
 Warranty, in Law, 330. 
 Warts, 578. 
 
 on Cows, 128. 
 Washing, 578. 
 
 Blueing, 579. 
 
 Counterpane, 127. 
 
 Doubtful Colors, 579. 
 
 Flannel, 579. 
 
 Ironing, 579. 
 
 Lace, 579. 
 
 Soap, 579. 
 
 Starching, 579. 
 
 Tablecloth, 521. 
 
 Woolen Goods, 579. 
 Washington Cake, 68. 
 Watch, Care of, 579. 
 Water, 580. 
 
 Cooling without Ice, 581. 
 
 Distilled, 581. 
 
 Filters, 581. 
 
 Tests for Impurities, 582. 
 Water Back, 582. 
 Water-bath, 13. 
 Water-closets, 583. 
 Water-cress, 583. 
 Water cure (Set Hydropathy). 
 Water Ices, 302. 
 
 Cherry-water, 302. 
 
 Currant-water, 302. 
 
 Gooseberry-water, 302. 
 
 Lemon-water, 302. 
 
 Orange-water, 302. 
 
 Pineapple-water, 303. 
 
 Raspberry-water, 303. 
 
 Strawberry-water, 303. 
 
 651 
 
 Water-melon, 583. 
 Preserves, 423. 
 Water-meters, 350. 
 Waterproof, 584. 
 Wax, 584. 
 
 Candles, 72. 
 Cement, 91. 
 Weak-fish, 584. 
 Weaning Infants, 308. 
 Webbing, 584. 
 Webster Cake, 68. 
 Wedding Cake, 68. 
 Wedgewood Mortar, 584. 
 Weigela, 584. 
 
 Weights and Measures, Tables 
 of, 585. 
 
 Metric System, 586. 
 Welcome Guest's Pudding, 436. 
 Welsh Rarebit, 588. 
 Wen, 588. 
 Wet Nurse, 588. 
 Whalebone, 589. 
 Wheat, 589. 
 
 Blanc-mange, 36. 
 Whey, 589. 
 
 Acidulous, 30. 
 
 Buttermilk, 57. 
 
 Nitre, 31. 
 
 Tamarind, 589. 
 
 Wine, 589. 
 Whips, 589. 
 
 Colored, 589. 
 Whiskey, 589. 
 
 Cocktail, 589 
 
 Sling, 589. 
 White Cake, 68. 
 White-fish,' 589. 
 White-lead, 590. 
 Whiting, 590. 
 Whiting (Chalk), 91. 
 White Mountain Cake, 69. 
 Whites (See Menstruation). 
 Whitewash, 590. 
 Whitlow (See Bone Felon). 
 Whooping-cough, 590. 
 Whortleberry (See Huckleberry). 
 Wild Endive (See Chicory). 
 Wills, Law of, 328. 
 Wilton Carpets, 82. 
 Window-boxes, 592. 
 Window-curtains, 135, 147. 
 Window-gardening, 591. 
 
 Exposure, 591. 
 
 Insects, 592. 
 
 Manuring, 591. 
 
 Pots, 591. 
 
 Potting, 591. 
 
 Pruning, 592. 
 
 Soil, 591. 
 
 Temperature, 591. 
 
 Ventilation, 592. 
 
 Washing, 592. 
 
 Watering, 592. 
 Windows, 287. 
 
 Bay, 283, 285. 
 
 Cleaning, no, 438. 
 
 Curtains, 135, 147, 230. 
 Windsor Soap, 495. 
 Wine, 592. 
 
 Adulteration of, 593. 
 
 Alcohol in, 592. 
 
 American, 5. 
 
652 
 
 INDEX. 
 
 Wine (continued), Bordeaux, 41. 
 Bottling. 594. 
 Burgundy, 54. 
 Cake, 69. 
 California, 6. 
 Catawba, 87. 
 Champagne, gr. 
 Claret, 108. 
 Cooling, 123. 
 Cradle, 130. 
 Currant, 134. 
 Damson, 142. 
 Decanting, 143. 
 Elderberry, 191. 
 Elderflower, 191. 
 Fining, 594. 
 Ginger, 245. 
 Gooseberry, 249. 
 Grape, 252. 
 Hock, 263, 6. 
 Hungarian, 296. 
 Jelly, 317. 
 Keeping, 594. 
 Madeira, 343. 
 Medoc, 347. 
 Moselle, 355. 
 Orange, 372. 
 Parsnip, 382. 
 Port, 413. 
 Raspberry, 443. 
 Rhine, 446. 
 
 Wine (continued), Sauce, 428. 
 
 Selecting, 593. 
 
 Serving, 594. 
 
 Sherry, 481. 
 
 Stains, 511. 
 
 Whey, 589. 
 Wine-cellar, 595. 
 Wineglasses at Dinner, 157. 
 Winkles (See Periwinkles). 
 Winter Bill of Fare, 32. 
 Winter Cress (See Cress). 
 Wintergreen, 595. 
 Wistaria, 595. 
 Wood, 511. 
 
 Fires, 572. 
 
 Stains for, 511. 
 
 Varieties of, 231. 
 Woodbine, 595. 
 Wood Carpets, 82.- 
 Woodchuck, 595. 
 Wood-cock, 595. 
 
 Carving, 85. 
 
 Roast, 595. 
 Woodwork in Houses, 147. 
 Wool, 596. 
 Worms, 596. 
 
 in Horses, 270. 
 
 Tape-worms, 522. 
 
 Thread-worms, 596. 
 Worsted, 596. • 
 
 Wounds (See Bruises and Cuts). 
 
 Wringers, 596. 
 
 Wrist, dislocation of, 162. 
 
 Writing-ink (See Ink). 
 
 Yacht Dumpling, 182. 
 Yam, 597. 
 Yeast, 597. 
 
 Brewer's or Distillery, 597. 
 
 Compressed, 597. 
 
 Hard, 597- 
 
 Hop, 597. 
 
 Patent, 597. 
 
 Potato, 597. 
 Yellow Birds, 449^ 
 Yellow Fever, 597. 
 Yellow Guhj, 598. 
 Yorkshire Biscuits, 34. 
 
 Pudding, 436. 
 Young Wife's Pudding; 436. 
 
 Zeltigner, 355. 
 Zinc, 598. 
 
 Chloride of, 180, 598. 
 
 Sulphate of, 180, 598. 
 Zinc-white, 598. 
 Zinnia, 598. 
 Zonale Geraniums, 242.