S3 )%m . 7"x 3 S3 /86f Private Library OF D. E. SALMON. Book No. Case No. _„ _ _ Cornell University Library TX 353.T76 1869 The new hydropathic cook-book; with recip 3 1924 000 948 376 THIS BOOK IS THE GIFT OF >>^Tp nvL V.a\\-t r CAVLORD PRINTED IN U. 5. A THE NEW igkflpijjit C00fe-^00k; RECIPES FOR COOKING ON HYGIENIC PRINCIPLES: CONTAINING ALSO A ^PHTLOROPBIOAL EXPOSITION OF TUB KeLATTONB OF FOOD TQHhALTHJ TUB CnEWIOAft E IXMENTS AND I'kuXIM ATE CONSTITUTION OF ALIMENTARY PRINCIPLES ; THE NU- tritive properties of all kinds of aliments j tub relative value 0* Vegetable and Animal Substances; tub Selection and Preserva- tion of Dietetic Material, etc., etc. Br R. T. TRALL, M.D. CEfitJ) "Numerous Kllustvatibe JSnflrabtnjjs ~ l ' ' ! i> , •. \, I \l\ < < NEW YORK: | ( [ PUBLISHED BY SAMUEL R. WELLS, No. 389 BROADWAY. 1869. No. 5"35"l X l <£ V KWTEflED, ACCORDING TO ACT OF CONGRESS, IN THK YSAS lftfe3. 391 FOWLERS AND WELLS, IW THE OLBRTCB OFFICE OF THE DISTRICT COURT CF THE TJJSIIT2D flTATIS ■ VQ'A TH3B BOOTHERN DISTRICT OT WKVT YORS. nface* The leading objects of this work are, to pre- sent, in the smallest possible compass, a summary of the principles and facts, in chemistry and phys- iology, which apply to the philosophy of diet; and to furnish such as are not familiar with the details of cooking on hygienic principles, plain formulas for preparing an ample variety of dishes, with due regard to the laws of life and health. Food is one of the elements of the materia niedica in our hydropathic system, and in import- ance is second to no other — not.even water. A- vast number of chronic diseases are wholly in- curable, however 1 judiciously all the other appli- ances of Water-Cure are managed, without proper iv • Pbeface. attention to the dietetic part of the general re- medial plan. And herein Water-Cure establish- ments and hydropathic physicians are more at fault than in any other respect. I trust the time is not far distant, when not only hydropathic practitioners, hut the people generally, will make the subject of diet one of their principal studies. It ought to be taught in all our seminaries of learning, for there is more of health and happiness, or of disease and mis- ery, connected with our methods of cooking and eating, than is dreamed of in the philosophy of most persons. Whether humanity must become good in order to be happy, or must first become happy in order to be good, is a very pretty metaphysical prob- lem for discussion ; but, pending its solution, I will undertake to say, that human beings will never be, in an exalted sense, either good or happy,' until they shall have obtained that har- •monious and healthful play of all the bodily and mental functions which constitute "peace with- in ;" and that such a consummation can never be realized until a thorough and radical reform k Peeface. V effected in the eating habits of the civilized world. In the arrangement of the work, I have aimed to make it, as far as practicable, also a health- reform educational book. It seems to me there is something peculiarly humanizing, elevating, and refining in the contemplation of fruits and flowers, and the cultivation of grains and roots, for the purposes of a pure and healthful suste- nance, drawn directly from the bosom of mother earth. It appears to me, too, that the pictures of animals displayed, in the common cook-books, covered over with lines and figures denoting the different parts of the carcass from which to choose the more or less precious morsels, have a brutalizing, sensualizing, and degrading effect on the human being, especially on the impressible* mind of childhood. To counteract, therefore, to some extent, the demoralizing tendency of ordinary cook-book lit- erature, and to aid in a better development of the youthful mind, I have endeavored to render this work attractive as well as instructive to ■ young persons, by embellishing it with engrav- Preface. ings which lead the inind away from scenes or thoughts of blood and slaughtei, to subjects of botany, natural history, agriculture, horticulture., etc. I trust the time is not far distant when the foundation for a better development of the hu- man race will be established, in "teaching the young idea how to eat" so as to secure uniform health, and realize the first and essential condi- tion of universal happiness — "sound minds in healthy bodies." B. T. T. Hydropathic and Hygienic Institute, ) 15 Laight Street, New York. j ftttohtriifltu Cookbbt books are plenty enough in our markets*; and although their literary excellences may be un- questionable, I can not regard most of them as any thing better than promiscuous medleys of dietetic abominations. In a majority of the works extant on the subject of preparing food for the table, the strong point of author- ship seems to have been, to mix and mingle the great- est possible amount of seasonings, saltings, spicings, and greasings into a single dish ; and jumble the greatest possible variety of heterogeneous substances into the stomach at % single meal. No wonder the patrons -and admirers of such cook-books Are full of dyspepsia, and constipation, and hemorrhoids, and biliousness of every degree, and nervousness of every kind! " Cookery is an art," says Mrs. Sarah Josepha Hale (JPevj Booh of Cookery, etc.), " belonging to woman's department of knowledge ; its importance can hardly be over-estimated, because it acts directly on human health, comfort, and improvement." It is precisely because the art of cookery is so inti- mately connected with the whole development and im- viii Intkoduction. provement, bodily and mentally, of the human being, that I so strongly object to almost all that is taught and recommended in Mrs. Hale's book. The following recipe, copied from page 159, will illustrate my mean- ing better than a long argument : " Pork Cheese, — Choose the head of a small pig which may weigh about twelve pounds the quarter. Sprinkle over it, and the tongues of four pigs, a Jittle common salt and a very little saltpetre. Let them lie four days ; wash them, and tie them in a, clean cloth ; boil them until the bones will come easily out of the head'; take off the skin as whole as possible ; place a bowl-in hot water and put in the head, cut- ting it into small pieces. In the bottom of a round tin, shaped like a "small cheese, lay two strips of cloth across each other ; they must be long enough to fold over the top when the shape is full ; place the skin round the tin, and nearly half fill it with the meat, which has been highly seasoned with pepper, cayenne, and salt ; put in some tongue cut into slices, then the rest of the meat, and the remainder of the tongue ; draw the cloth tightly across the top ; put it on a board or a plate that will fit into the shape, and place on it a heavy weight, which must not be taken off till it be quite cold. It is eaten with vinegar and mustard, and served for luncheon or supper." Whether such cookery is calculated to improve or misimprove the human race need not be argued here. If the trade of butchering animals for food has a tend- ency to imbrute the minds of %ose engaged in it, cer- tainly the* dressing up of a pig's head for the table, so as to resemble as nearly as possible the shape, form, . features, and expression of a live pig, is equally vitia- ting to all true delicacy and refinement. Such cooking is bad enough when the only pretense about it is to gratify an exceedingly depraved appetite ; but when it is commended in a book claiming for itself peculiar merit for " setting forth the true relations of food to health" it becomes, like vice, " A. monster of such hideous mien, That to be hated needs but to be seen." .NTEODUCTION. IX Another popular cook-book is that of Miss Beecher. {Domestic Receipt Booh.) In her preface she says : " ISTo book of this kind will sell without receipts for the rich articles which custom requires ; and in furnishing them, the writer has aimed to follow the example of Providence, which scatters profusely both good and ill, and combines therewith the caution alike of expe- rience, revelation, and conscience, ' Choose ye that which is good, that ye and your seed may live.' " On looking through Miss Beecher's book, it seems to me the evil is much more profusely scattered than the good ; that the wine and brandy she commends in her cakes, and pies, and pudding sauces are better calculated to make men drunkards, than to render them wise in choosing. And I apprehend the world would soon come to a pretty pass, if we should all go to scat- tering good and evil about us after what Miss Beecher considers to be the example of Providence ! Cook book-makers, like cigar-makers and liquor- compounders, may manufacture an article to suit the demands of traffic. They may pander to vitiated ap- petite, and help the business of doctors, and nostrum- venders, and undertakers ; but I 'think an educated and literary woman ought to be better employed than in compiling voluminous works, wherein almost every vile .and filthy thing under the sun is paraded temptingly and recommended authoritatively to appetites already deeply sensualized, if not incorrigibly depraved. When the women of our country can be made to un- derstand clearly and correctly the relations of food to health, they will repudiate all such " Complete House- keepers" and " Domestic Guides" as the books I have alluded to. And when our mothers are fully aware of the intimate connection between the health and proper Intkoduction. development of their offspring, and their own dietetic habits, they will study rather to avoid all seasonings, than to mingle many ; they will seek purity of mate- rial and simplicity of preparation, instead of compound- ing their dishes after the most ridiculous fashions, and the most unnatural tastes. Ten years' experience in the management of hydro- pathic establishments has convinced me that the die- tetic part of our curative plan is far the most difficult to carry out properly. Among the obstacles we have to contend with are the false habits, perverted tastes, and blind prejudices of the patient ; the commerical frauds and adulterations practiced more or less with almost every thing used as food ; and the imperfect state of agriculture, especially as relates to the culture of fruits and garden vegetables. However strange may seem the assertion, it is never- theless true, that the philosophy of diet has never been taught in medieal schools/. Physicians generally are as profoundly ignorant of the whole subject as are the great masses of the people. And even many profess edly hydropathic doctors give the matter very little attention. Many a Water-Cure house, and not a few "establishments," have "gone down" because there was no competent person found to manage the table. Bread and fruit, it is, or ought to be, generally known, are, or should be, staple and principal articles of food on all tables for Water-Cure invalids. Yet I have seen on such tables an article of bread more calculated to create dyspepsia than to cure it ; and samples of fruit better calculated to excite colic than to relieve consti- pated bowels. And it is unfortunate for the cause of dietetic reform, that many persons get theii imprea- I N T E D U C T I O N . XI sions of hydropathic diet from witnessing or experi- encing its abuse instead of its use. In the general out-door 'practice of hydropathic physicians the matter is still worse. ¥e are often called in private families to prescribe a course of home- treatment for some chronic disease. And frequently it happens that bad eating habits are the principal cause of suffering, to remove which the patient seeks our advice. "We can tell him what he should eat ; but where will he find it ? "We can explain to him what materials to get, but where will he get them ? "We can instruct him in the tests of their proper quality and purity, but how will he be able to distinguish by seeing and feeling them ? "We can talk to him all about the manner of preparing such food as we recommend, and leave him with the consoling reflection that he will very likely spoil the thing in cooking it, and then lay all the blame to our system or our misapplication of it! • . / All these difficulties exist; and t^y exist only because the people have never yet given sufficient at- tention to " the relations of food to health." Under the 'auspices of the vegetarian reform move- ment many improvements have taken place in the manner of preparing a great variety of dishes for the table. But vegetarian diet is not necessarily physio- logical. The best diet contemplates the physiological preparation and use of vegetable food. But most of the vegetarian cookrbooks thus far are improvements on the ordinary plan of a mixed diet, mainly in exclu ding " flesh, fish, and fowl," and substituting butter for lard. This is, however, an improvement of no small importance ; but it recognizes no physiological principle save the preference of vegetable food for xii Introduction.- flesh meat. The vegetarians, however, are beginning to study the philosophy of diet more thoroughly, and will, no doubt, very soon modify their cook-books ac- cordingly. I must in this place caution those who undertake to cook after the rules and receipts' of this book, against being discouraged if they do not always succeed in their first attempts. I know excellent bread-makers who spoiled many a loaf of Graham bread before they could get the " knack" of producing exactly the right article. Notwithstanding the nicest formularies that can be given, something must always be left to " tact and judgment." All, however, who sincerely desire to become good cooks in accordance with the princi- ples inculcated in this work, will in due time become proficient by practice and experience. A cockroach crawled o'er a baker's shelf, Waving his horns and looking for pelf; The baker, upon his broad board below, Was kneading and rolling about the dough. The board received such terrible thumps . As the baker's rolling-pin struck the lumps, The shelf was shaken, the cockroach fell — Ah, where .' the baker he could not tell ' Into the oven, deep in the dough, Stern Fate would have the cockroach go — Dead and buried, his fate unknown, Perished the cockroach all alone. A napkin lay where a feast was spread, In its midst a bit of dainty bread ; A lovely lady, with hands most fair, tJnravell'd the napkin lying there. Introduction. xiii Soups, fish, ana birds, of many a kind, A pig, with skewers its joints to bind — A hare, with parsley stuck on its nose — And snipes and pheasants all laid in rows. Huge limbs of pork, beef, mutton, and veal Were sliced by the flourish of sharp-edg'd steel ; The well-charged plates were borne around By yalcts, in coats with gilt lace bound. Many a beggar might live on the steams . That danced in the hall on the wax-light beams , But he must have a most delicate smell, Who by its strange odor the dish could tell. # # # # # A terrible shriek stirs the steam and air That circle around the lady fair : The guests all about the table rise, , Gaze toward her with dread surprise. "Pray, sit, my good lords," at length, quoth she, " And, kindly, I pray, don't question me !" And glad were they when the fright was o'er, To turn to the sumptuous feast once more. In vain did the lady strive to eat Delicate morsels of richest meat ; * A dreadful sight met her constant view — She had bitten the hateful cockroach through ! Then to her in the steam from a bright tureen Was the ghost of the luckless cockroach seen ; While confusion in her ears did ring, The sprite of the cockroach seemed to sing : " Lady ! why gave you that terrible shriek ? * Why rolled your eye, and paled your cheek ! Why dread to bite a poor worn like me, But eat sheep and swine most greedily ? " Oh, delicate lady, oh, sensitive fair, See the table strewn with carcasses there- Mangled and torn, all flesh from bone — Oh,- leave such horrible feasts alone ! xiv Introduction. " The waving corn and fruitful tree, Bear gracious nourishment for thee ; Live, fair one, as a lady should, And being beautiful — l?e good ! " Though lions, tigers, vultures prey. Be thou more merciful than they ; Thy health will last, thy life be long !" And thus the cockroach ceased his song. TsTora^-To those who desire to investigate thoroughly the subject of diet, and espe- cially to those who wish to be well posted in the multitudinous facts and statistics which can be adduced in favor of an exclusively vegetable diet, as derived from history and science, I would earnestly recommend the addition to their libraries of Smith's "Fruits and Farinacea, the Proper Food of Man;" "Alcott's Vegetable Diet;" and Lax's " Organic Laws," Without involving the reader in difficult physiological problems, they collectively present an array of evidence and principles which, if not conclusive, are at least inter- esting and instructive. The former is an Engliih work, now being republished by Messrs. Fowlers and *W*lls. The otter works are published by the same house. dfarnhntff. JSntrotiuctfon. Sioks on Cookery— Medleys of Dietetic Abominations — Sources of Disease — Relation* of Food to Health — Commercial Frauds and Adulterations — Philosophy of Diet never taught in Medical Schools— Water-Cure Establishments— Practice of Hydropathic Physicians— Difficulties — Vegetarian Reform — Caution to Bread Makers— An In- structive Poem Page vii-xiv Cfjnpter ©tie PHILOSOPHY OF DIET.— A Fundamental Principle-^ Theory of Vegetarianism- Summary oT the Vegetarian System — Organization with regard to Diet — Population with regard to Diet— Nutritive Value of Foods — Illustrative Analysis— AH Nutrition is formed in the Vegetable Kingdom 15-22 CJajiter &too. ELEMENTS OF FOOD.— Alimentary Principles— Errors in Classification— Chemical Elements^of Food — Carbon — Hydrogen— Oxygen — Nitrogen — Phosphorus — Sulphur — Iron — Chlorine — Sodium — Calcium — Magnesium — Potassium — Fluorine— Prox- imate Elements of Food— Water— Filtration— Filtering through Stone — Ascending Filter— Cistern Filtering— Double Cistern Filtering— Cleansing Filtering Apparatus — Cast Filter— Revolving Cask Filter — Box Filtering Apparatus — Jar Filter — Tarn Filter — Btone-ware Filter —Cooling Water— Gum— Sugar— The Sugar-cane PlanU- Sirups — Manna — Honey — Starch — Corn Starch — Cassava Bread — Starch Grains illus- trated — Sago — Tapioca — Arrow-Eoot— Wheat Starch— Li gnin— Fungin — Jelly — Or- ganic Acids— Vinegar— Fat — Oleaginous Foods — Volatile Oils— Fibrin — Albumen- Casein — Gluten — Gelatin — Blanc-mange — Glue — Saline Matters — Common Salt — Pereira Controverted '.... 28-47 ©Salter 2TJ) r tz. ALIMENTS, OE FOOD PROPER.— Classification of Aliments— Wheat-Frauds in Flour— Rice — Wild Rice— Oats — Oatmeal — Groats— Barley — Pot Barley— Rye— Schwarlzbrol^-Ergot— Indian Corn, or Maize— Hominy — Samp— Green Corn— Buct- wheaS—Millet, or Hirse — Peas— Beans— Lentils —Pea-meal— Parched Peas— Spii Peas— Green Peas— Lima Beans— Nuls— Chestput— Bulterautr— Almonds^-BUter Ai xvi Contents. monds— Walnut— Hazel-nut— Filbert— Cocoa-nut— Peanuts— Brazil-nuts— Madeira- nuts— Pistachio-nuts— Acorns— Classification of Fleshy Fruits— Peaches — Neclarinea —Plums— Prunes— Apricots— Cherries— Olives— Dates— The Apple— Early Straw berry— Fall Pippin— Pears— Quinces— The Aku, or Aker— The Medlar— Currants- Gooseberries— Whortleberries— The Blueberry— The Barberry— The Buffalo Berry- Tho Cranberry— Elderberries— Juniper Berries— Seheid am Schnapps— The Grape — Catawbas and Isabellas— Raisins— The Black Currant— The Orange— The Lemou —The Citron— The Shaddock— The Lime— The Potnegranate— The Tomato, or Love Apple— ^The Okr:i, or Gambo — Pepones — Melons — Pumpkins — Squashes — Figs- Mulberries — The Pineapple — Strawberries — Raspberries — Blackberries — The Dew •berry — Bread Fruit— Durion — Guava — Mamma — Litehi — Jujube — Juvia — Papau — Avocado Pea"— Anchovy Pear — Manjo — Banana — Plantain — Mangostan — Turnips — Carrots— Pa:sneps — Beets — Potatoes — Artichokes— Yams — The Radish — TheSkir- ret— Onions — Leeks — Garlic— Chives — Shallots — Asparagus— Cabbages— Savoy — Cauliflower — Broccoli — Sourkrout — Spinach — Chcnopodlurn— Sorrel — Rhubarb — Sea- soning Kerbs — Ferns — Lichens — Seaweeds — Mushrooms — Animal Foods — Qualities of Animal Foods— Roman Custom of Killing Animals — -Jewish Custom — Composition of Flesh — Methods of Cooking Flesh— Fish AlimentAInsects — Eggs — Milk — Buttei — Cream — Cheese; — Concentrated or Essence of Milk Page 48-108 ffijajiter :ff o u r . PRESERVATION OF FOODS.— Preservation of Grain, Meal, Seeds, etc.— Presen a- tion of Vegetables— Vegetable Drying Apparatus— Preservation of Fruits — Plan of Mr. Smith— The North American Phalanx Company— Principal Condition for Pre- serving Perishable Fruits — Undried Grapes — Green Gooseberries arid Currants- Scalding Fruit— Peach and Tomato Leather— Preserving Peaches in Tin Cans — Pumpkins and Squashes — Cultivation of Currants and Gooseberries — Preservation with ice— Plan of an Ice House 109-117 ffijapter jHbe. THEORY OF NUTRITION.— Prevalent Errors— Stimulating Diet— Tonic Diet— Low Diet— High Living— Rich Food —Definition of Nutrition— The Abdominal Viscera —Dr. Beaumont's Experiments— Summary of the Digestive Processes— Insalivation —Mastication— Deglutition— Chymiflcation— Properties of Bile— Fatty Matters in the Stomach— The Pancreatic Juice— Chylitlcation— Structure of the Alimentary Canal— The Lacteal Vessels— Defecation— Fecal Accumulations— Practical Reflections— Con- diments— Catalogue of the Crjstal Palace— Fat Persons and Animals— Modus Oper- andi of the Fattening Process 118-147 ©Sajpter Sip. BREAD AND BEEAD-MAKING.— Different Kinds of Bread— Theory of Fermenta- tion— General Rules for Bread-making— Unleavened Breads— Fermented Breads- Raised Breads— Digestibility of Breads— Quality of Flour and Meal— Bread-making —Setting the Sponge— The Three Essentials— Ferment, Leaven, or Yeast— Original Ferment-Hop-yeast— Potato-yeast— Milk Risings— Yeast Cakes— Yeastrrubs— Fer- ment without Yeast— Flour-yeast— Yeast of Dried Peas— Unleavened Bread— Raised Bread— Wheat-meal Bread— Graham Bread— Potato Bread— Rye and Indian Bread —Apple Bread— Pumpkin Bread— Rice Bread -Moist Rice Bread— Sweet Brown Bread— Currant Bread -Scalded Bread 148-104 Contents. xvii ® $ a V t e v S c to e n . CAKES AND BISCUITS.— Wheat-me.il Crackers— Unler.vencd Bread Cakos— Wheatrmeal Wafers — Indian-meal Cake — Johnny Cake — liaised Indian Cake — Rich Cora Cake — Corn Cream Cake — Molasses Cake — "Wheat-meal Sweet Cake — Indian Slappers— Wheat-meal Griddle Cafce-rBuckwheat Criddle Cakes— Rice Griddle Cakes — Wheat and Indian Griddle Cakes — Oatmeal Cake — Potato Cake — Flour and Potato Rolls— Indian Pancakes — Slapjacks — Sour Milk Biscuit — Shortened Biscuit- Eye Drop Cake — Wheat-meal Drop Cake — Corn-meal Muffins — Hydropathic Crum- pets — Cocoa-nut Drops — Milk Biscuit — Water-Cure Waffles — Uncooked Bread Cake — Unbaked Bread Cake — Uncooked Fruit Cake— Frost Cakes— Improved Jumballa — Frnit Cake— Wedding Cake — Potato Scones — Dry Toast— Milk Toast— Cream Toast— Wheat-meal Fruit Biscuits Pago 105-172 SJagter Eiafit. MUSHES AND PORRIDGES.— Cracked Wheat Mush— Hominy— Samp— Rye-meal Mush — Indian-meal Mush — Oatmeal Mush — Wheat-meal Mush — Farina Mush — Rice Mush— Rice and Milk Mush— Corn Starch Blanc-mange-^Molded Farinacea— Milk Porridge — Wheat-meal Porridgp — Oatmeal Porridge — Hominy Porridge — Sago Por- ridge—Rice and Sago Porridge— Bean Porridge 178-176 ffijjajitet Wine. • PIES AND PUDDINGS.— Pie Crust— Wheat-meal Pie Crust— Wheat and Potato « Crust — Meal and Flour Crust — Raised Pie Crust — Wheat and Rye Crust — Bread Pie Crust— Pumpkin Pie with Eggs— Pumpkin Tie with Cream— Grated Pumpkin Pio —Squash Pie — Green Apple Pie— Dried Apple Pie— Carrot Pie— Potato Pie — Peaoh Pie— Dried Peach Pie— Rhubarb Pie— Custard Pie— Cranberry Tart— Whortleberry Pie— Blackberry Pie— Raspberry Pie— Strawberry Pie— Strawberry Tart--Green Cur- rant Pie— Gooseberry Pie — Dried Fruit Pics — Rice Puddings— Sago and Apple Pudding— Pearl Barley Pudding— Barley and Apple Pudding— Bread Pudding- Cracked Wheat Pudding— Hominy Pudding— Indian-meal Pudding— Tapioca Pud- ding—Snow Pudding— Christmas Pudding— Macaroni Snow Pudding— Rice and Apple Pudding— Sweet Apple Pudding— Snow-ball Pudding— Apple Custard- Cottage Pudding— Farina Pudding— Fig and Cocoa-nut Pudding— Baked Apple Pudding— Berry Pudding— Custard Pudding— Green Cor pudding 177-185 ffiSapter gen. WHOLE GRAINS AND SEEDS.— Boiled Wheat— Boiled Rice— Parched Corn— Boil- ed Chestnuts— Roasted Peanuts— Boiled Green Peas— Boiled Green Beans— Boiled Beans and Peas— Boiled Green Corn— Roasted Green Corn— Succotash 186-188 ffiSajiter Hleben. 6BUELS AND SOUPS.— Whoat-meal Gruel— Indian-meal Gruel— Oatmeal Gruel- Farina Gruel— Tapioca Gruel— Sago Grnel— Currant Gruel— Groat Gruel— Arrow- root Gruel— Rice Gruel— Tomato Soup— Rico Soup— Split Peas Soup— Green Peas Boop— Split Peas and Barley Soup— Barley Soup— Green Bean Soup— Vegetable Broth— Barley Broth— Spinach Soup— Vegetable and Rice Scup— Cucumber and Gumbo Soup 189-198 xviii Contents. ffijiajiter Slur. I be. ROOTS AND VEGETABLES.— Boiled Potatoes— Boiled Peelud Potatoes— Browned Potatoes— Potato for Shortening— Mashed Potato — Browned Mashed Potato — Potato- Flour — Potato Jelly — Roasted Potatoes — Sweet Potatoes — Baked Potatoes — Boiled Tomips — Mashed Turnips — Boiled Parsneps — Stewed Parsneps — Browned Parsneps — Onions — Carrots — -Jerusalem Artichokes — Boiled Beet-root — Baked Beets — Stewed Beets — Asparagus — Boiled Cabbnge — Boiled Savoys — Stewed Cabbage — Cauliflowers — Broccoli — Slewed Cucumbers — Greens— String Beans — Egg Plant — Vegetable Marrow— Salsify— Oyster Plant 194-200 <£ j) a n t z r & 'o i r t c c n . PREPARED FRUITS.— Baked Apples— Stowed Green Apples — Boiled Apples- Stewed Pippins— Stewed Dried Apples — Pears — Boiled Peaches — Stewed Green Poaches— Stewed Dried Peaches— Uncooked Peaches — Apricots — Cherries — Quinces —Quince Marmalade — stewed Crauberries — Blackberries — Whortleberries— Rasp- Derries — Strawberries* — Gooseberries — Currants — Plums — Grapes — Pineapples — Tomatoes , 201-205 ffi&ajpter Jfouvteeii. PREPARATIONS OF ANIMAL FOOD.— Beef Steak— Mutton Chops— Stewed Mut- ton—Boiled Mutton— Roast Beef— Corned Beef— Beef Hash— Venison— White Fish —Poultry— Eggs 206-208 ffilajiter JMfteen. RELISHES AND FANCY DISHES.— Custard without Eggs— Rice Custard— Rasp, berry Custard— Apple Cream— Snow Cream— Pineapple Ice Cream— Strawberry Cream— Raspberry Ico Cream— Curd Cheese — Pot Cheese— Cherry Jam— Apple Cheese — Grape Sirup — Baked Milk 209-212 Chapter Sfvteen KITCHEN MISCELLANY.-New Kind of Oven-Steam' Cooking-Steaming «*. Baking Bread— Cucumbers in Tubs— Polato Cheese— Itoasting Apples, Potatoes, Eggs, etc.— Bums and Scalds— Cockroaches— Rats and Mice— Cracked Iron— Iron Cooking Utensils— Copper Vessels— Leaden Vessels— Tin Cooking Utensils— Zinc Vessels— Brass Cooking Utensils —German Silver— Powter Dishes— Britannia Metal -Fruit Stains-Iron Mold and Ink Spots— Papered Walls-Painted Wood-Starch and Paste— Trays, Knives and Forks-Frozen Potatoes-Dresses on Fire— Water-proof Ccmcm— Fireproof Cement-Beady Rat Trap-Chei p Watcr-prcof Paste. 21&-21J THE pgkflpijjk Cfl0k-§00t CHAPTER I. PHILOSOPHY OF DIET. ■ A Fundamental Principle. — The single fact, that all nutri- tive material is formed by vegetables — animals. having power to appropriate, but never to form nutrition — is proof positive to my mind, that the best food, and that which is most con- ducive to man's highest development, bodily, spiritually, physiologically, or mentally, is found in the use of those vegetables themselves. Those who eat animal food do not get a single element of nutrition, save what&nimals obtain from vegetables. Hence man, iu taking his nutrition indirectly by the eating of animals, must of necessity get the original nutri- ment more or less deteriorated from the unhealthy conditions and accidents of the animals he feeds upon, and the impurities, putrescent matters, and excretions always mingled in the blood, the flesh, and the viscera of animal substances. I regard, therefore, vegetarianism as the true theory of diet ; and although I am a vegetarian in practice as well as iu theory, I do nevertheless adrhit or permit, in the cases of many invalids under hydropathic treatment, the moderate use of animal food. This may be said to be iu 01 e sense a compro- 20 Hydropathic Cook-JBook. Dietetic Principles and Propositions. mise with error. But the justification is found in the fact that all are not yet sufficiently educated to carry out an ex- clusively vegetable regimen. Summary of the Veqetakian System. — An English peri- odical (Vegetarian Messenger) has happily compressed the leading propositions bearing on the subject in the following manner : The Principle. — That man, as a physical, intellectual, and moral being, can become most completely developed in all his faculties by subsisting upon the direct productions of the vegetable kingdom. The Reasons for entertaining this principle are various with different persons, but' they are principally based — I. On the Anatomical Structure of Man, as described by Linnaeus, Cuvier, and other eminent naturalists, who express their conviction that man was designed to live on the fruits' of the earth. II. On History, which shows that this principle was a rule of life at the happiest — the primeval — period of human exist- ence ; and that wherever it has been adopted, it has proved itself to be beneficial to the human race. III. On Physiology, which shows that the purest blood, and the most substantial muscle, sinew, and bone are produced by- vegetarian diet. IV. On Chemistry, as promulgated by Liebig and other eminent chemists, showing that all nutriment whatever is de- rived from the vegetable kingdom, where it is found in the most suitable proportions, V. On Domestic Economy, which proves by chemical deduc- tion that more nutriment can be obtained for one penny from - farinaceous food, than for one shilling from the flesh of animals. VI. On Agriculture, which shows the vast amount of food obtained in vegetable produce, compared with that of animal* produce, on the same extent of land. Philosophy of Diet. Dietetic Character deduced from Organization. > VII. On Psychology, proving to every practical investi- gator, that in proportion as this principle is adhered to for this end, the passions can be kept in subjection to the moral principles of the mind. VIII. On the Practical Testimony of many great and good men in ancient, modern, and present times. IX. On the Appointment of man's food at the Creation. — Genesis i. 29. X. On the Individual Consciousness of the truth of the principle which becomes more and more powerful, in propor tion as the principle is adhered to in practice. Organization with 'regard to Diet. — We concede of course that human beings can, to a great extent, and that all animals can to some extent, subsist on flesh-meat. But the practical question is, which is the best 1 All carnivorous ani- mals, we know, have a very low and generally a ferocious or- ganization. Omnivorous animals are less fierce, perhaps, in temper, but hardly less gross in tastes. Herbivorous animals exhibit not only more firmness of fiber and power of endur- ance — all working animals in all parts of the world being herbivorous — but also milder tempers, gentler natures, more amiable dispositions, more governable propensities, and even a higher grade of mental capacity. These facts have some meaning. To my mind they prove that a .subsistence wholly on animal food is designed in the order of nature for the lowest, grossest, and most perishable portion of the animal kingdom — for the beasts of prey which answer a temporary purpose in the scale of creation, and then pass away ; that a mixed diet is adapted to a higher order of beings, be they human or brutal; and that a diet strictly vegetable is intended to sustain those animals which are longest necessary or useful on the earth, while man, the • crowning glory and noblest work of the Almighty Architect, is to subsist eventually, and in his millennial development, 22 Hvdeopatiiic Cook- Book. I'opu ation affected by Diet. — Nutritive Value of Food. on the highest &.nd purest productions of the vegetable king doin. Population with regakd to Diet. — Another argument, and to my mind also a conclusive one, in favor of vegetarian- ism, is the true theory of population. If ever the earth be- comes very densely inhabited with human beings, a great uumber of such animals as are raised for food can not possi- bly coexist. And as ten times the number of "rational creatures" can be sustained on the direct productions of the earth, that could subsist indirectly on the flesh of animals, the presumption is at least very strung, that the races of domes- ticated animals will become extinct as the races of man pro- gress ; just as the weaker races of the human family decline before the advancing strides of the stronger. There is cer- tainly something as revolting in the idea of a " feast of blood" in the millennial period, as in that of a " slaughter-house in Eden," or a pigsty in Paradise. Nutritive Value of Food. — The prevalent opinion that flesh-meat is more nutritive than vegetable food, either as supplying 'matter for the tissues or respiratory material, is shown to be erroneous by chemical analysis. The best ana- lytical chemists, Playfair, Liebig, Boussingault, etc., give us the following statistical illustration of the subject : Contains — Snpply to the body — Article, of Diet. Solid matter. W.W. .Blood fo tm . Heat torn,- ' nig principle, log principle, *"""* !»• lb. Ik. Bl lb. V. ' lb. 100 Turnips 110 S9 10 90 10 100 lied Beet Koot 110 S9 15 85 10 100 Carrols 18 87 I 20 10 10 100 Potatoes 28 72 T 2 25 10 100 Butchers' meat 86 63 4 215 14 3 8 100 Bread (stale) 76 2-10 10 7 64 8 2 5 lOOPcas 84 16 29 515 35 100 Lentils 84 16 83 4? 30 100 ISarley meal 84 5 15 5 14 68 2 100 Wheat meal 85 5 14 5 210 62 10 100 Beans 86 14 810 515 85 100 feago 83 12 84 84 6 100 Maine meal 90 10 110 77 » 100 Oatmeal 910 9 12 77 8 10 ° Rice 924 76 84 82 30 Philosophy of Diet. 23 Identity of Elements in Animal and Vegetable Protein. In view of the foregoing facts, a late English paper (Liver- pool Mercury) remarks : In addition to the above interesting facts developed by an examina tion of the composition of the various articles of food in ordinary con- sumption, and proclaiming the respective degree in which each can be made useful in the building up of the body, is another argument pre- sented to the attention, by the advocates of the vegetarian practice of diet. It is found that all parts of the food which can form blood, and thus renew the animal structure of the body, are due to the protein compounds, which have their sole origin in the vegetable kingdom ; and thus the nutritive parts of vegetables and flesh being identical, that the popular opinion of the peculiar characteristics of the nutri- ment of the flesh of animals is altogether erroneous, the nutritive particles of flesh being due to the ultimate elements of nutrition de- rived from the vegetable food on which animals consumed have fed, as shown in the works of Baron Liebig, illustrating the fact in question " Vegetables produce in their organism the blood of all animals for the carnivora, in consuming the blood and flesh of the granivora, con- sume, strictly speaking, only the vegetable principles which have served for the nutrition of the latter." • Note. — For a brief exposition of the various arguments in support of the propositions indicated here, I must refer to another work, " The Hydropathic Encyclopedia ;" and for a complete demonstration of the whole subject to Graham's " Science of Human Life," and Smith's " Fruits and Farinacea the Proper Food of Man." Much useful information may also be gathered from a work written a few years ago by "William Lambe, M.D., of England, entitled, "Water and Vegetable' Regimen in Chronic Diseases." The Wafer- Cure Journal has recently adopted a dietetic department, for the especial discussion of all problems connected with diet, which periodical I would recommend to all who intend to keep along with the progress of the age. CHAPTER II. ELEMENTS OF FOOD. Alimentary Principles. — All alimentary substances are composed of certain constituent parts, which may be properly termed alimentary principles. These are formed by certain combinations of elementary constituents, which are denomi- nated chemical elements. Alimentary-principles are often call- ed proximate elements or principles of food, and chemical ele- ments are frequently termed ultimate elements of food. Thus wheat, beef, potato, apple, etc., are aliments or foods proper; and starch, sugar, gum, gluten, fibrin, albumen, casein, gelatin, etc. — their constituents — are proximate elements or princi- ples. The proximate constituents of food are alimentary prin- ciples, while oxygen, hydrogen, nitrogen, carbon, etc., into which these alimentary principles are resolvable by analysis, are chemical or ultimate elements. Chemical elements are regarded as simple substances only, because in our present state of chemical knowledge they have never been decom posed. Proximate elements of food are compounds of the simple or chemical elements, and aliments or foods proper are compounds of the proximate principles. Pareria divides alimentary substances into chemical ele- ments, alimentary principles, and compound aliments. This arrangement is based on a false philosophy, and is very liable to mislead the superficial inquirer. The truth is, all alimentary substances are compounds of alimentary principles ; but this does not make them compound aliments. We might • as well call the oxygen and hydrogen of water, aqueous prin- . ciples, and the water itself, compound drink ! Aliment and food are synonymous terms, but each represents a simple Elements of Food. 25 Experiments on Animals. — Chemical Elements. idea. A potato, an apple, or a grain of wheat, is a compound of various alimentary principles ; but it is a simple, and in no sense a compound food. Compound wheat, compound potato, etc., would be as appropriate phrases as are compound food, and compound aliments. The, error above alluded to, trivial as it may seem to the casual reader, has caused hundreds of foolish experiments to be tried on dogs, cats, rabbits, hares, hogs, sheep, and even on the human animal, with, a view of ascertaining the dietetio virtue of particular alimentary principles. These viotims of science have been fed on sugar, gum, starch, butter, cheese, f sand or a gravelly soil, are often almost perfectly pure, lih'er water is gene- Jly soft ; but contains more or less of vegetable and animal im- purities. Well- water is generally very hard, being impreg- nated with earthy salts, particularly sulphate of lime (plaster of Paris) and bicarbonate of lime. Marsh and lake water are usually very impure. Sea water contains an average of three Mid a half per cent, of saline impurities. Mineral waters are r'amous for. medicinal virtues, precisely in proportion to the extent of their impurities. Persons are often poisoned by the medicinal properties which water, beer, soda, porter, etc., have acquired by standing in metallic vessels or leaden pipes. Water conveyed through metal tubes should always be allowed to run some time before any is drank. Filtratioi. will remove all the impurities suspended in com- mon water, but not those substances held in solution. A' very cheap and efficient filter may be constructed in a few SO Hydeopathic Cook-Book. Economical Filtering Apparatus — Filtering through Stone. minutes, at the cost of only a few pence, in the following manner : Procure a cloin flower-pot, of the common kind ; close the opening in the bottom by a piece of sponge ; then place in tbe inside a layer of small stones, previously well cleaned by washing; this layer mayie about two inches deep, the upper stones being very small. Nest pro- cure some freshly burnt charcoal, which has not been kept in a damp or foul place, as it rapidly absorbs any strong smells, and so becomes tainted and unfit for such purpose ; reduce this to powder, and with it twice its bulk of clear, well-wnslied, sharp sand ; with this mixture fill the pot to within a short distance of the top, covering it with a layer of small stones ; or, what is perhaps better, place a piece of thick flannel over it, large enough to tie round the rim of the pot outside, and to form a hollow inside, into which the water to be filtered is to be poured, and which will be found to flow out rapidly through the sponge in an excellent pure state. Vnc, flannel removes the grosser impurities float- ing in the wafer, but the latter absorbs much of the decaying animal and vegetable f.i'ilics n tually dissolved in it; when it becomes charged with them, it loses thisj power, hence the necessity for a supply of fresh charcoal at intervals. Under different circumstances porous stone, sand, charcoal, sponge, flannel and other cloths, and unsized or bibulous paper, are used for filtering water. As the subject is one of great importance, specially to invalids, I shall dwell on it somewhat lengthily. On a small settle, water which has not become attainted by the admixture of offensive gases, may be filtered by com- pressing a piece of sponge into the neck of a bottle or other vessel, and allowing the water to percolate through it. Filtering water by passing it through porous stone, hollowed out into the form of a basin (fig. 1), was an ancient method. Filtering through charcoal de- prives the water of coloring matter and offensive odors. Sand has been mest generally used for filtering on a large scale. In the sand beds constructed by RLTBBmO THROUGH STONE. Elements of Food. 31 Ascending Filter— Cistern and Double Cistern Filtering. Nature, the water is more perfectly filtered by an ascending motion. In descending, some of the impurities might be forced through the sand by their own gravity ; but in ascending, the force of gravitation opposes then farther progress. Fig. 2 is a Fig. 2. ASCENDING FILTER. very simple contrivance il- lustrative of this principle: Travelers can easily avail themselves of this plan ; a, b, c represent a curved tube, round or square, filled with sand or charcoal, or both, up to the level, c. A small flan- nel bag is put in the end of the tube at a. The coarsest impurities are retained by the flannel, the finer by the sand; and"in passing upward to b, the purification is rendered com- plete. t It should be noticed, that the more compact the sand and the stones the water passes, the more perfect will be th<> process of purification. Cisterns are often constructed in cellars, and divided by a partition, reaching nearly to the bot- tom, into two unequal parts (fig. 3). The largest division, 6, is half filled with layers of sand, of various de- grees of fineness, through which the water passes, and rises perfectly clear into the division, c. A similar cistern with two partitions has been recommended (fig. 4). The partition a does not reach quite tc the bottom, and the other, b, has an aperture. A piece of perforated metal, stone, wood, oi a cloth, is fixed in th"> middle division, a little above the bottom. On this is placed Fig. 8. CISTERN FILTERING. Fig. 4. y^ DOUBLE CISTERN FILTEELHa 32 H^DROPATHIO COOK-BOOK. Gleaning Filtering Apparatus — Cask Filter. Fig. 5. a layer of small pebbles, then coarse sand, then layers of char- coal, then fine sand and charcoal, the whole covered by a cloth also fixed just below the aperture b. The water is put in the division a, passes below therfirst partition, and by its pressure rises through the perforated plate or cloth, c, also- through the pebbles, sand, and charcoal, and passing through the cloth above, runs through an aperture in the partition b, into the last division, from which it is drawn as wanted. All kinds of filtering apparatus may be cleansed by making the water pass in the contrary direction. Thus in ng. 4, fill the division b with impure water, and it will wash all the accumulated impurities of the filter back to the division a, from which they may be drawn off. An easy method of filtering water coming from a roof or any surface above the apparatus is shown- in fig. 5. Two cross partitions made of wood, which is perforated with holes, burnt by a hot iron, are introduced into a cask, as at a, b. Over each partition is placed a piece of woolen cloth, and between them layers of coarse and fine sand, and of charcoal ; c is a pipe from the roof, the water from which passes through the filtering materials and may be drawn off at b. By plac- ing another cistern on a higher level, as d, to receive the water first, it will descend through the pipe, e, enter the cask at b, and by the pressure of the water in d will ascend through the filtering materials to a, and thus be doubly filtered and more completely purified. By placing a funnel at f, water may be poured into and filtered through the cask, independent of any supply from the roof. When the sand requires clean- CASK FILTER. ing it must te taken out and warned El EMENTS OF FOOD. 33 Revolring Filter— Box Filtering Apparatus — Jar Filter. A machine, in some respects move convenient than the preceding is represented by fig. 6. Fig. 6. A cask is hung on an axis so that it may be turned like a barrel churn. A short, hollow, cylin- drical piece, b, is fixed on the lower part to contain a. piece of ' sponge. Connect with this, by means of a -flange and screws, a pipe, c, to supply water from a cis- tern above. The water will rise through the sponge and sand, and may be drawn off at d. The same may be cleaned by REVOLVING CASK FILTER taking out the pipe and • sponge, stopping up, temporarily, the aper- ture, and giving the cask, partly filled with water, several turns with the wrench. A still more simple filtering ap- paratus is shown in fig. 7. Any convenient vessel, as a, b, may be fitted with three partitions. The upper one should have an aperture with a sponge stufft d into it, c, to retain the coarser impurities ; the two lower partitions made of wood and perforated with small holes bv a red-hot iron, and covered with woolen cloth. Between these two, sand and coarsely-powdered char coal are put. A hole is made in the bottom vessel at c, through which tho filtered water may be caught. Any jar, watering-pot, or other conveniently shaped vessel may answer for filtering through sand 2* Fig. 7. &mmm p» !=a u BOX FILTERING. APPARATUS. Fig. 8. JAR F1LTRB. Si Hydeopathio Cook-Eook. The most simple Filter— Yarn Filter— London Stone-ware Filter. and charcoal. Fig. 8 is a large garden-pot with a hole in the bottom, into which is inserted a small tube, or a round bit of wood with a hole in it, through which the filtered water passee into the vessel placed there to receive it. The most simple, perhaps, of all filtering contrivances is Fig. 9. TARN FILTEE. Fig. 10. represented in fig. 9. A thick wick or«kein of cotton or worsted thread is hung over the edge of a deep basin or jar ; and the water follows the course of the threads, by what is called capillary attrac- tion, leaving the impurities behind. The filtration, however, is not as complete as by other methods. The original London stone-ware filter, of which most of the similar devices seen in the shops are modi iicatioiis or imitations, is shown in fig. 10. The impure water is put in the ves sel at a, passes through the cock, b, and drops into the projecting lip of another vessel at c, which has a movable par tition pierced with numerous small holes A piece of woolen cloth or a slice of sponge is placed on this partition to stop the coarser impurities ; the water next passes through the holes into the lower part, which is filled with bruised charcoal. In the bottom of this vessel are also holes, to enable the water to pass into a third vessel, d, where the water passes through sand, by which the process is com pleted. All the parts of this apparatus are easily separated and cleansed, which is, indeed, an importai:: consideration in all filters. BTOHE-WAKK FILTEE. Elements of Food. 35 Waters purified by Filtration — Cooling Water — Gum— Sugar. The principle of filtration being understood, all persons under almost all circumstances can contrive some plan of pro- curing a sufficient supply of pure water for drinking purposes. It must b*e recollected, however, that substances held in solu- tion are not removed in this way. Ordinary well or mineral waters, which, though transparent, are hard, can only be puri- fied by distillation ; and this is an expensive and tedious pro- cess. But river, brook, rain, or water containing 'vegetable, animal, and gaseous impurities, which give it a discolored or muddy appearance, can be purified in this way. Cooling water is, in this climate, generally effected with ice. But when ice is not obtainable, it may be advantageous to many to be reminded that water, in any ordinary earthen or stone pitcher, or other vessel, can be reduced several degrees by evaporation. Place several folds of linen or cotton cloth around the vessel, wet them as often as they become dry, and the constant evaporation will gradually abstract the heat of the water within the vessel. The more porous the vessel is, the more rapidly will the water cool. Gupi, or mucilage, exists almost universally in plants. Barley-meal contains in one hundred parts, 4 ; oatmeal, 2 ; wheat-flou*, 2 to 5 ; wheaten bread, 18; rye-meal, 11 ; corn, 2; rice, 0.1; peas, 6; garden bean, 4; kidney bean, 19; po- tatoes, 3 to 4 ; cabbage, 3 ; sweet almonds, 3 ; ripe green- gage, 5 ; ripe fresh pears, 3 ; gooseberries, 0.78 ; cherries, 3 ; ripe apricot, 5 ; ripe peach, 5 ; linseed, 5 ; mashmallow root, 35. Sugar is generally distributed throughout the vegetable kingdom. It is also found in the milk of animals. Wheat flour contains (rejecting fractions) 8 per cent. ; wheat bread, 4 to 8 ; oatmea^ 8 ; barley-meal, 5 ; rye-meal, 3 ; maize, 1 to 2 ; rice, 0.05 to 0.29 ; peas, 2 ; sweet almonds, 6 ; figs, 62; tamarinds, 12; ripe green-gage, 11; pears, 6; ripe gooseberries, 6; ripe cherries, 18; ripe apricot, 11; ripe, peach, 16 ; melon, 1 to 2 ; beet root. 5 to 9 ; m'lk. 4

Water. Raw or Ordi- ' nary Gluten. •Starch, Vegetable Albumen, "Vegetable Fibrin, Glutine, Mucine, Oily Matter, Wheat, as a leading article of food, is raised in preference to all other grains, wherever it can be conveniently cultivated. Several varieties are known to botanists and agriculturists, but those generally cultivated in this and most European countries are called winter wheat (Tri- Fig. 23. ticum hybernicum), and spring wheat (Triticum cestivum). The latter is also called summer wheat. In fig. 23, a rep- resents a head of winter, and b one of spring, wheat ; the latter differing from the formei'in having awns, or beards, like barley. In Europe, wheats are distinguished into hard and soft varieties ; the former growing in the warm regions — Italy, Sicily/ Barbary, etc., and the latter in the northern parts of Europe — Belgium, England, Denmark, etc. In this coun- try, the red, or Southern, wheat corres- ponds to the hard, variety ; and the Western, or white, to the soft. The latter contains more starch, uid the former more gluten, which renders it more profitable to the baker, who, for com- mercial reasons, looks more to the size than quality of his loaf. 3 HEADS 07 WHEAT. 50 Hydropathic Cook- Book. Extraordinary Productiveness of Wheat — Frauds and Adulterations. All the cerealia are remarkable for their extraordinary- power of multiplication ; a fact to my mind presumptive at least, that starvation among the inhabitants of this world is owing, to a gieat extent, to that abuse of agricultural science which cultivates animals for the butcher, instead of corn for the reaper. A Mr. Miller, of Cambridge, England, once sowed on the 2d of June, a few grains of wheat which pro. duced eighteen stalks. On the 8th of August following he • divided the stalks from each other, each having its root, and planted them again separately. Every separate plant then again tilled, threw out fresh roots and stalks. These wer again taken up, divided, and planted as before, and so or, several times. By the succeeding April they had multiplied to 800 vigorous plants ; the number of ears from them t'i . amounted to 21,109', and the grains, to 576.840 ! Those who superintend the preparation of food for invalid' should be careful in selecting wheat whose berries are plurrr and well cleaned. Millers and provision dealers are doubt- less as honest as people in general; but they are not all either intelligent concerning or regardful of the health of their customers. The use of unbolted flour, cracked wheat, .etc., opens the way to every species of fraud ; for thA poorest and dirtiest kinds of wheat may be ground into Gr'am flour, or broken into wheaten grits without the purchaser being able to tell precisely what the impurities are. Chaff and cockle are common admixtures of the articles which are found in our markets; and stale or sour superfine flour is often mixed with "shorts," and perhaps a little alkali of -some kind, and passed off as wheat-meal or Graham flour. Those who would be sure of a proper article had better trust only themselves. I have long since despaired of being able to get clean and sound grains, or proper farinaceous preparations at our mills in this city and vicinity, and have been compelled, in order to supply my own establishment, to construct a steam-mill on my own premises ; so that by grind- Aliments, oe Foods Pkopee. 51 Hand-mills — Proper Method of Making Wheat-meal — Rice. ing our own grain we can have ocular demonstration of its character and quality. Hand-mills or common coffee mills will answer for making cracked wheat for family use; and enough for an ordinary water-cure establishment may be ground in the largest-sized coffee mills which are kept at the hardware stores. When wheat-meal is manufactured at the flouring mill, the miller ought to understand that the stones should be well sharpened so as to cut the whole grain into fine particles, in- stead of mashing it, as will happen when the stones are dull. In the former case the bran is cut up and mingled with the fine flour, and in the latter it is separated in flakes or scales. This will never make good bread, for, besides the rough and uneven appearance of the loaf, the particles are not uniformly mixed with the yeast or other risings, the consequence of which is that some parts of the loaf are over-fermented, while others are not fermented enough. Fig. u. Bice (Oriza Saliva) probably affords more human beings nourishment than any other aliment in existence. It is a plant of Asiatic origin, and is the principal food of the people of India and China. Common rice is a marsh plant, though in some countries a variety called hill rice grows on the slopes of hills. Carolina rice is the best in the New York and Lon- don markets, and the large plump seeds called head rice are the most highly prized. In its growth, rice resembles barley very nearly. It rises to the height of about a foot and a half, and then branches into sev- eral stems, at the top of which the grains form in clusters, as seen in fig. 24. Wild rice, called by the Indians meno- meme, grows abundantly along the branch- head o» sua. 52 Hydropathic Cook-Book. Oats— Oatmeal— Groats— Porridge— Stirabout— Barley. es of the Upper Mississippi, and on the marshy margins of the northern lakes, where it rises up from a muddy bottom some six feet under water. Oats (Arena Sativa) have been extensively used as food by the people of Scotland, and to some extent in this and other countries. It is one of the hardiest of the cerealia, and pre- rig. 25. fers a rather cold climate. The most common variety is the while oat (fig. 25). The black oat and several other kinds are also more or less cultivated. - Oatmeal is prepared by grinding the kiln-dried seeds, deprived of their husks and outer skin. Groats are the » I grains deprived of their integuments. Oatmeal is made into bread or cakes, mush, porridge, stirabout, etc. As an exclusive diet, it is less constipating than rice, but more so than wheat-meal. Barley is more easily cultivated, and will mature through a greater range of climate than any other grain. It grows rapidly. In Lapland it is sown and reaped within six weeks, and in Spain two crops are" raised in a year. The principal' varieties are spring^ or summer bar- ley (Hordeum vulgare), win- ter barley (Hordeum hex- asticon), and common or long-eared bar ley (Hordeum distichon). In fig. 26, a represents ahead of spring, and b one of winter, barley. Barley- is less nutritive than wheat, but probably DEAD OP OA1B. Fig. 26. nnAna OF BAKLBT. Aliments, or Foods Proper. 53 Preparations of Barley — Rye — Black Bread— Ergot. nearly equal in dietetieal value. It contains more mucilage, and about the same quantity of sugar and starch, and only one third the proportion of gluten. The rapidity with which the seed germinates favors its conversion into malt, and is the chief reason why the brewer has cursed mankind with the abuse of this grain, instead of the baker blessing them with its use. Pot barley, used for making broth, is the grain of which the outer skin only has been removed. Pearl barley is the small round kernel which remains after the skin and a considerable portion of the seed have been ground off. Patent barley is the pearl-barley ground to flour. Rye (Secale Cereale) is much used among the peasantry of Rus- sia, northern Germany, and most parts of north- F * * r - em Europe. It is but little employed in this country, except in some parts of New Eng- land, It contains more gluten than any other grain, except wheat, and hence ranks next to wheat for making fermented bread. The amount of saccharine and mucilaginous mat- ters it contains has caused it to be extensively used in the manufacture of those pernicious poisons, beer and whisky. Unbolted rye-meal is somewhat more lax- ative in cases of obstinate constipation than even wheat-meal. In Germany, rye-bread is called Schwartzbrot, or black bread. The hardy peasantry of Sweden make rye-cakes, which are baked only twice a year and be- come almost as hard as a board, a principal article of food. This grain is liable in some seasons to be affected with a morbid excrescence called spurred-rye, or ergot, which is medi- cinally or toxicologically a narcotic poison. Several epidemics have prevailed in Europe in consequence of eating rye .bread made of this diseased grain; and no little havoc has been KAlt OF RTB. 54 Hydropathic Coos-Book. Indian Corn — Com Meal — Hominy — Samp — Green Corn. made with children and mothers in America, in consequence of the introduction of this abnormal production into the allo- pathic materia medica. Indian Corn, or Maize [Sea Mays), was found native when this country was first discovered, and it now constitutes the Fig. 28. principal bread corn of a large portion of the United States, Mexico, and a great part of Africa. The varie- ties chiefly cultivated in America are, the yelfow in the Northern, and the white in the Southern and Western States. The latter is much the largest, the stalk growing from seven to fourteen feet in height. Physiologists are divided in opinion about the nutritive value of corn as compared with other grains, but experience seems to have settled the question long ago ; for the American and West Indian laborers, and the athletic peasantry of the Tyrol, who subsist mainly upon it, think no other eae of conn, bread as strengthening. Corn-meal contains but little gluten, and therefore will not make good fermented bread unless mixed with the meal or flour of rye or wheat. Most of the Indian meal in our market is ground too fine at the mills. Such meal, made into cake or bread, is soft and clammy, whereas that made of coarse-ground meal is light, dry, and much more savory. Hominy is a preparation coarser than meal, and samp is made by breaking the. kernels into still coarser particles. Green Corn is a favorite and not unwholesome article of food. For the purposes of roasting or boiling in the ear, the sugar or sweet corn is the best. Probably no single article of diet can supply nutriment with so little labor or cost as In- dian corn. Unfortunately, most of it cooked in this country is poisoned with that pernicious article, saleratus, which is em- ployed in cooking it. In the Southern and Western States corn-bread is sadly deteriorated by the plentiful admixture of lard or other grease. Aliments, oe Foods Peopee. 55 Buckwheat, or Beechwheat — Skin Diseases — Millet, or Huso. Buckwheat (Pollygoniim fagopyrum) fig. 29), sometimes sailed beechwheat from the re- Fig. 29. semblance of its seed to the nuts of the beech-tree, has no natural affinity with the cereal grains or grasses, but is sim- ilar in alimentary properties, and is sometimes employed in bread-making. It is less nutritive than wheat, con- tains more sugar, but less gluten and starch. It is usu- ally cooked in the forms of pottage, puddings, or griddle cakes. Various skin diseases have been attributed to its employment as food ; and they are really attributable to the melted butter, and sugar, pork, greasy sausages, etc., with which buckwheat cakes are usually eaten. Millet, or Hirse (Panicum sorghum) (fig. 30), forms the chief sustenance of the inhabitants of the arid regions of Arabia, Syria, Nubia, and some parts of India. ,. It is culti- Fig.SO. BCTCKWHEAT PLANT. ITALIAN MILLET. vated for the purposes of bread-making in some of the north- ern countries of Europe,"and to a small extent in this country. It will not, however, grow luxuriantly except in a warm clim- 56 Hydkopathic Cook-Book. Peas— Beans— Lentils— Pea-Meal— Parched Peaa— Split Peas— Lima Beans. ate. The seeds are extremely small, and round like mustard, and are often used as a substitute for rice and sago in making mushes, puddings, etc. They contain a large proportion of sugar, which circumstance has- caused the brewers to appro- priate them largely to the manufacture of intoxicating drink. Legumes. — Peas, Beans, and Lentils are similar in proxi- mate constituents to the cereal grains. The varieties of pulse called kidney bean and garden bean were formerly employed by the English peasantry in .bread making. Pea-meal is sometimes used for adulterating flour. Parched peas have been employed in the cultivation of ground coffee — one of the few frauds in alimentary articles which benefit more than they injure the party defrauded. Split peas are one of the best articles for making vegetable soup. Green peas and the young tender pods of garden beans are excellent relishes in their season. The best green peas in this market are the marrowfat variety, raised plentifully on Long Island. Einhoff gives the following composition of leguminous seeds, as the result of chemical analysis : PeaB Garden Bran Kidney Bean , ^ (Pinum sativum). (Vicia Faba). TuHirii)" (Ervum Leai), Starch 82.45 84.17 35.94 '. '.. 82.81 Amylaceous fiber. 21.88 15.89 11.07 18.15 Legamine (Casern) 14.56 10.86 20 81 87 33 ?<™ 6.87 4.6i 19.87 ."";:::: s.m Albumen J1.72 0.81 1.85 . 1.15 Bweet Extractive matter. . 2.11 8 54 8 41 8 12 Membrane — i .05 '.""'"" 750 — Water...:.., 14.06 15.68 (dried)" - ?""<> 6.66 8.46 «55 ... T 0.57 loss 0.29 o.98 _ :::::::; &» ioo.oo 100.00 loo.oo moo Lima Beans are one of the richest of the legumes. These and marrow-fat peas are dried in the green state, and sold in our markets during the winter months. By soaking in cold water over night they make an exceHert green vegetable, oa being boiled, for the dinner meal. Aliments, or Foods Pkoper. 5f Chestnut — Horse-Chestnut— Bntternutr— Almonds — "Walnut. Nuts are divided into the farinaceous, of which the chestnut is the chief example, and oleagincus including the butter-nut, walnut, almond, and, indeed, nearly all the remainder of the nut tribe. Ccpulifer^e.— The Chestnut (Castanea vesca) was much used as food by the ancients ; and is now made into bread in some countries. Boiled chestnuts, and milk form a common dish among the peasantry of the south of France. The tree is one of the largest of the forest, and often lives over 1,000 years. Roasted or boiled the fruit is very light and digestible. The seeds of the horse-chestnut tree are similar in composi- tion, but less pleasantly flavored. Oleaoinous Seeds. — The Butternut is one of the most oily of the nut seeds. The tree is very common in the Amer- ican forests. Almonds, both sweet and bitter, are the fruit of the Amyg- dalus communis. The Sweet Almond is mostly employed as a desert, and in flavoring cakes and puddings. Bitter Almonds are always "poisonous. They yield both volatile oil and prussic acid when distilled with water, but contain neither in the natural state ; another evidence that elements unknown among the constituents of organic sub- stance may be formed in the different stages of their decom- position. Prussic acid is also formed in the mouth when the almonds are chewed. As a flavoring article, these poisonous seeds are extensively employed by cooks and confectioners. The Walnut {InglausRegia) is a native of the East. The sap of the tree is sweet, and sugar has been made from it. The seeds abound in oil, and in some countries are grated into tarts and puddings: Walnut oil has been employed as a substitute for olive oil in cooking, and jilso in the manufacture of soap. An extract from the green leaves makes a permanent brown dye, which is said to be used by the gipsies to give a dark color to the children they steal, 3* 58 Hydropathic Oook-Book. Hazel, Cocoa, Pea, Brazil Nuts— Filberts— Pistachio and Madeira-Nuts. The Hazel nut is the wild, and the Filbert the cultivated state of the same tree ( Corylus avellana). They contain hut little oil. The differen , varieties of filberts in our markets are the Spanish nut, cob-nut, red filbert, and white filbert. The Cashew nut (Anacordium Occidentole) is a production Fig. 8i. of tropical climates. The nut (fig. 30), somewhat resembles the walnut, and has an agreeable and mildly acid taste. The kernel is contained in two shells, between which is a thick rust-colored I liquor, highly inflammable, and so caus- tic as to blister the skin. This liquor is used as an indelible ink for marking linen. The kernel itself abounds in a oashw kut. delicious milky juice when fresh ; and is said to be preferable to the walnut. The juice also makes a good indelible black" ink. The Cocoa-nut, which some authors insist in pronouncing cacao-nuts, is the fruit of one of the palms (Cocos Nucifero), It grows wild abundantly in eastern Asia and the islands of the Indian seas, and has spread from thence throughout the tropical regions. The trees blossom every four or five weeks, Fig. Sis. and flowers and fruit are often seen together on the same tree. The fruit (fig. 31) is a white hollow kernel, filled with milk when fresh, and contained in a very hard shell. It is eaten raw, or rasped and made into cakes or fritters. The fresh milk of the cocoa-nut is an excellent fluid for moistening the meal oocoa-jtot. or grits i n the preparation of uncooked bread or cakes, and the grated kernel is an agreeable and nutritious article to flavor them with. Peanuts, Brazil-nuts, and Madeira-nuts are well known in our markets, being for sale at most of the groceiies and fruit stores. The Pistachio-nut grows in Sicily and Syria 3n a Aliments, ok F.oojjs Pkopek. 59 Acorn — Classification of the Fleshy FruitB. kind of pine tree. Its taste very much resembles that of sweet almonds. The acorn of the oak tree (Quercus) was an important article of food in the early ages; hence the frequent allu- sions to it by the classical writers. Its flavor is somewhat rough and disagreeable to the palates of " society as now con- stituted." 2. Fleshy Fruits. — These may be *hus arranged Peach, Nectarine Apricei, Drupaceous, or Stone Fruits. { P lum > f Cucumber, Pepones, Gourds, I Mush-melon, Curcubitaceous { Water-melon, Fruits. I Pumpkin, Drupes. Cherry, Olive, 1 Squash. Date. Syconus. -Fig. ' Apple, Sorosis. < Mulberry, Pine-apple. Apple, or Pear, Pemaceous ■ Quince, Strawberry, Fruits. Aku, Raspberry, Medlar. iEterio. Blackberry, Blueberry, ' Cvirrant, ,. Brambleberry, Gooseberry, Whortleberry, ' Breadfruit, Baccate, or Barberry, - Durion, Berried Fruits. ' Buffalo Berry, Guava, Cranberry, Manna, Elderberry, Litchi, ^ Grape. Foreign Fruits Jujube, ■Orange, Lemon, not Classified. Juvia, Papau, Orange, or Lime, Citron, Shaddock, Avocador Pear Aurantiaceous Anchovy Pear, Fruits. Mango, • Pomegranate Banana, Plaintain, Solanaceous 1 Tomato, | Egg Plant, l Mangostaa Fruits. 60 Hydropathic Cook-Book. Peaches and Peach Orchards — Freestones— Clingstones — Shortening-in. Drupes. — The Peach {Amygdals persica) is a native of Persia. The tree is of rapid growth but short-lived. It often Dears fruit the third year, and in some instances the second year, from the seed. The most extensive peach orchards in this country are found in New Jersey, Delaware, and Mary, land, from which the New York and Eastern markets are prin- cipally supplied. In New England it is an uncertain fruit, although some fine specimens have been rais- ed as far north as the State of Maine. The best peaches have a firm flesh, thin skin,deep bright, color toward the sun, with a yel- lowish-green op- posite. They are divided mtojree- stones and cling- stones. The for- . thbpeao*. mer) i n w hich Fig. 84. t ' le fles h easily separates from the stone, are g^gHH^ regarded as generally the best flavored. The method of pruning peach trees, called shortening-in (fig. 34), procures not only a p beautiful tree, but early fruit and abundant foliage. The young leaves of the peach are often .noKTKNiHo m. used in c0 °kery as a flavoring ingredient. The varieties of the fruit are almost innu- merable; two or three hundred have been enumerated in the catalogues of horticultural societies. Aliments, ok h oops Pkopek. 61 Nectarine — Varieties of Plums— Prunes — The Apricot, The Nectarine is a variety of the peach, hardly differing in appearance except in being smooth-skinned instead of downy. Both fruits are sometimes seen growing on the same tree, and each fruit is often produced from the seeds of the other. The Plum (Prunus domestica) Fi s- 8S - is a native of Asia, America, and the south of Europe. A great va- riety of domestic plum fruits have been cultivated from them. The Gram-gage (fig. 35) is considered , as the standard of excellence. The! Magnum Bonum is the largest kind, I and much employed for preserv- ing. The Damson was brought into Italy 114 years B. C. from Damascus. grken-uaisb plum. The plum tree is of a low-spreading form rig.se. (fig. 36), rapid growth, and moderate dura- tion. It requires but little pruning, save cut- ting away useless and decaying limbs. The most profitable crop will be produced by planting ■ 360 to the acre, or | of a rod apart. Dried plums are called prunes. Table prunes are prepared from the? larger and tite domes™ plum. sweeter varieties. The smaller and more acid, when dried, are called medicinal prunes. The red or yellow plum, is indigenous in this country, from Canada to Mexico. A variety called the Chickasaw plum is a native of the country west of the Mississippi, and is exten- sively cultivated in Arkansas and the southoyestern States. The Apricot [Prunus armeniaca) is a species of plum, and, like all of the plura tribe, orignated from the wild sloe, a com mon hedge shrub, [t seems to be intermediate between the peach and plum, the fruit resembling the peach externally, ft" Hydeopatiiic Cook-Book. OOilMOK OHEEKT. Fig. 88. Varieties of the Cherry— Advantages of its Cultivation— The Olive. while the stone is like that of the plum. In this country it flourishes best in the Middle States. About a dozen varieties are raisod in the United States. Apricots are abundant, in the wild state, in China and Japan, and in the hills adjacent to the Ganges. The Cherry (Cerasus duracina) is a native of most tem- Fig. ST. perate countries. More than two hundred varieties of trees are enumerated, from the small choke-cherry shrub, to the vast black- cherry forest tree. The common cherry tree ( Cerasus vulgaris), fig. 37. is of a mode- rate size and spreading form. Some varie- ties of the tree are very ornamental. Al- most all kinds of cherry shrubs and trees bear a pleasant and wholesome fruit. The most valuable varieties are easily propagated by budding and grafting. In our markets, , the cultivated berries are found from the last I of May to about the middle of July ; and J are usually retailed at six to twelve cents a pound. Fig. 38 is an outline of one of the I best varieties of the fruit, called Ohio Beauty. I My friend, Mr. E. Cabte, of Cleveland, Ohio, f S ^L- — >. who has given great attention to the cultiva- / \ tion of this and many other fruits, assures I J me the cherry can be made one of the most \ / profitable, as it is one of the most delicious, \ ^/ of our native fruits. omoBiADTT. The" Olive (Olivia europeea) was "sacred to Minerva." The tree is indigenous in Syria, Greece, and the north of Africa; and its name has many interesting his- torical associations. Wild olives, it is said, still exist on the " Mount of Olives," near Jerusalem. The cultivated olive (fig. 39) grows most abundantly in Spain and the south of France, but the fruit does not ripen well farther north. The Aliments, oe Foods Pbopee. 63 Salad or Sweet Oil— Preserved Olives— The Date— The Apple. fruit is rather bitterish. The pulp is replete with a bland oil, called also salad or sweet oil, for the rig. 88. production of which the olive is ex- tensively cultivated. In Britain, Italy, Spain, Portugal, and the Grecian isl- ands, it is much employed as a culi- nary article in place of butter, and it < is certainly a more wholesome article, either as a seasoning or food. Pre- served or pickled olives are greatly admired by many persons as a " di- gester," but, like all other pickled commodities, are fruitful sources of indigestion. The Bate (Phcenix dactylifera) forms a principal article of food for the inhabitants of many parts of Egypt, Arabia, and Persia. The fruit is extremely sweet, and very nutritious. The Arabs reduce dried dates to a kind of meal of which date- bread is made, and on which alone they subsist during long journeys. A single date tree, which is a species of palm, will bear from one . to three hundred pounds of fruit in a single season. The young shoots are edible, resembling asparagus. The best dates are large, softish, but little wrinkied, of a red- dish-yellow color outside, with a whitish membrane between the ftesh and stone. OMVX BSANOH AND FRUIT. Pomackous Fruits. — The Apple (Pyrus malus) is one of our most hardy, and probably the most valu- able of all our fruits. The tree is usually of a low-spreading form (fig. 40), though sometimes growing to a very large size. It has been known to bear fruit when over 200 years old. All the varieties of our luxuri- ous apple fruit originated from the TUB APPLE TliEB. 64 Hydropathic Cook-Boo k . Varieties of the Apple— Abuse of tie Apple Crop— Cultivation. wild crab-tree of Europe. No fruit is more easi|v cultivated or preserved, and none flourishes over so large a part of the earth's surface. A great many choice varieties grow readily in all the temperate regions, and some kinds are produced in rather cold latitudes. In Homer's time the apple was regarded as one of the precious fruits. The varieties that may be produced by cul- tivation are innumerable. A catalogue of the London Hor- ticultural Society, published in 1831, enumerated 1,500 sorts of apples ; and Mr. Cole, author of the " American Fruit- Book," says that more than 2,000 varieties have been- produced in the State of Maine. I can imagine no branch of agriculture, " domestic econ- omy," or even " political science," more useful to mankind than that of raising good apples. This kind of fanning would tend wonderfully to elevate the human race above its swine- rig. 41. eating propensi- ties. At present a large portion of the apple crop of the world is per- verted to hog-feed- ing and cider-mak- ing — neither ani- mal nor liquor, when fed or made, being fit for food or drink. A little atten- tion to pruning, budding, grafting, and transplanting | would enable out American farmers Aliments, or Foods Peopee. 65 Summer Rose— Early Strawberry— Fall Pippin— Mother Apple. and fruiterers to supply our markets, profitably for themselves, with an abundance of sweet, mellow, luscious apples, so rich and savory, indeed, that but little else than a piece of good bread would enable the veriest epicure to make a luxurious meal. In fig. 41 the dotted lines represent the general shape of the Summer Rose, a fine variety of the garden apple, and the black lines the Early Strawberry, a pleasant early apple which originated near this city. The Fall Pippin is the leading apple during the fall months in this market ; and various sorts or qualities of greenings, some of which are very fine table apples to be eaten uncooked, are most abundant in winter. Fig. 48. Description. — Bather large ; roundish, Slight- ly orate; very little yellow, marbled and striped with red, mostly covered with dark red, very dark and bright in the sun, the red is interspersed with russety dots ; stem three quarters of an inch long, rather slender, in a broad, tolerably deep cavity ; calyx small, nearly closed, in a narrow, tolerably deep, irregular basin; flesh yellowish, very tender, almost melting, mild, rich, highly aromatic, with a delightful mingling of slightly sub-acid and saccharine qualities ; aroma resem- bling Chickwinter-green. Last of Oct. to Jan. Perfectly hardy in Maine; vigorous grower, a good and constant bearer. In quality it lias no superior, and very few equals. mffl MOTHEE APPLE. Fig. 42 is an outline of the Mother apple, which is but a feir sample of what all apples might be by proper cultivation. 66 Hydropathic Cook-J3ook. The Pear — Extraordinary Trees — Pears grafted on the Quince. The Pear (Pyrus communis), is a hardy tree, even more so Pig. 43. than the apple, and will grow on almost any soil. It has been known to live sev- eral hundred years. The Endicott pear tree, imported by Gov. Endicott in 1628, is still flourishing in Danvers, Mass. Near Vincennes, 111., is a tree ten feet in circumference, which in 1834 yielded 184 bushels. Its propei cul.j- vation appears to be very imperfectly understood, hence its duration is verj uncertain the peas trek. In its original state the fruit was au- stere and almost innutritious ; but cultivation has developed its delicious and nutritive properties. Almost all kinds of pears grow well, grafted on the quince. Many varieties have been tried, and some have attained excellence. Dietetic writers in general, and medical men in particular, seem to regard the whole list of pomaceous fruits, if indeed they do not so regard all fruits, as doubtful, if not dangerous, articles of nourishment. The following conflicting, not to sfty ridiculous, notions of eminent medical authors are in point . Pereira says, " Apples and pears are very agreeable fruits, but they are not in general regarded as easy of digestion." Professor Lee says, " Although apples are very generally used in the raw state, yet we have much doubt as to their being easily digested, especially by the dyspeptic." Dr. Forsyth remarks, " Pears are of a more flatulent tendency than plums, peaches, or apricots, especially the hard winter pears, which are eaten at- a time when the stomach requires stimulating rather than, cooling food." And Dr. Bell observes, "The apple is inimical to the dyspeptic, the rheumatic, the gouty, and those troubled with renal and cutaneous diseases." Per contra, Dr. Beaumont's experiments prove that apples, even, when raw, are readily digestible, Aliments, ob'Foods Pkopeb. 67 Varieties of the Pear — Manner of Selecting— The Quince. Among the best early or summer pears are the Madeleine, Summer Virgalieu (fig. r 'g- **• 44), Sugar Top, Zoar Seedling, Bloodgood, and Bostierer. Among the best Fall pears may be named the Muscadine, Stevens' Genesee, Bran- dywine, Washington, Flemish Beauty, Buffum, Swan's Orange, and the White Doyenne or Vir- galouse — called also the Virgalieu of New York, and the Butter-pear of Pennsylvania. Among • the winter varieties the Prince's St. Germain, Lewis, ■ Columbia, and ISaster Bergamot are niuch esteemed. Those who select any species of pomaceous fruit in our markets must judge of its qual- ity more by their own senses than its rtame, as each may be improved or deteriorated by the season, soil, manure, or tion. - The Quince (Pyrus sydonia, fig. 45). is a small shrub usu (illy growing to eight or ten feet in height. It grows wild on the banks of the Danube, and is a native of Austria. In this country it flourishes only in the Middle and Western States. KAttLY, OR 6TJMMEK PEAES. other circumstances of its cultiva- 68 . Hydro p.athic'Cook -Book. Varieties of the Quince— Its Cultivation— The Aku, or Akor. The fruit is highly fragrant, but very acid ; hence it is prin- Fig. 45. cipally employed to flavor other fruits. The chief varieties are the apple-shaped, pear-shaped, Portugal, and rtyush. Fig. 46 is an outline of the former., The quince tree will grow well in a variety of soils, as in most cool situa- tions near streams, a clayey loam, dry gravelly ridges, etc. The tree should be i O.UIKCE tbke. " shortened-in." Fig. 40. Description.— The Apple, Apple-shaped, or Orange Quince is large; shape, similar to the apple, having the broadest part nearest the stem-end, the rererse of the pear; ' fine golden color; flesh Arm, rather tender when cooked of excellent but not high flavor. Leaves oval. This vari- ety is two or three weeks earlier than the pear-shaped. It will not keep so well, is not so high flavored, but it roolis more tender. THE APPLE, APPLE-SHAPED, OE 0KA5TUE QUINCE. The Aku, or Aker {Blighia sapida), is a native of Guinea, and but little known in this country. The fruit (fig. 47) is a pome about the size of a goose's egg, of a mild acid flavor, and very nutritive. It would probably grow well among the THE AXXB. AlimentSj ob Foods Proper. 69 Tr ansplantation of Fruits— Physiological Law— The Medlar. oranges of our Southern p. 4T _ States. The botanical name of this fruit is compli- mentary to Capt. Bligh, who, in 1793, carried it from its native country to Jamaica, where it' has continued to thrive ever since. And this histori- cal circumstance affords a hint by -which, all our agriculturists or fruiticulturists might .profit the world im- mensely. I have no doubt that transplanting and "cross- breeding" among the fruits of the earth would tend to im- provement, as the application of the same law of organization does in the animal kingdom. And notwithstanding I admit that, as a general rule, the grains, roots, fruits, and vegetables which can be best cultivated in a particular climate or locality constitute the best food for the people of that climate or lo- cality, still every species of vegetation may be naturalised in places where it is not indigenous. Our farmers are far from being ignorant of the method of improving the breed of domestic animals ; and there-is nothing more required to improve the quality of all alimentary sub- stances than an adaptation of the same principles to the pecu- liar circumstances and habitudes of plants and vegetables. And this subject has an incalculable importance in the con-, sideration, that just in proportion as we improve the quality of the vegetable substances on which human beings subsist, just to that extent shall we " improve the breed" of the high- est being in the scale of animated nature. The Medlar {Me&philus germanica) is a native of the south of Europe, and in nutritive qualities and value resembles a small apple. The fruit seldom ripens until after it is gathered. 70 Hydropathic Cook -Book. Berried Fruits — Varieties of Currants — The Gooseberry. Bekried Fruits. — The Currant (Ribes rubrum) is a small Fig.4S. hardy shrub, very productive, easily cultivated, and flourishes on almost every kind of soil. The fruit is sharply acid, yet very pleasant, and if stewed may be eaten either green or ripe. There are several small and a number of large varieties of the berry ; but the latter are superseding the former in oui markets. One of the best kinds of this fruit is a new variety from Eng- land, called May's Victoria (fig. 48). The red Butch, the white Dutch, the black Naples, and Knights sweet red are among the other varieties seen in our mar- kets. The red and white currants differ but very little, except that the latter is rather less acid. The Missouri currant of the Rocky Mountains, and the red flower- ing currant of the western part of America are fine ornamental flowering shrubs. The Black Currant (Ribes nigrum) is a distinct species. It grows abundantly in Russia and northern Europe, and, as is the case with all kinds of cur- rants and gooseberries, is often employed in making champagne and other wines. The Gooseberry (Ribes grossularia) is a native o' cold and MAY'S VICTORIA. Aliments, ok Foods Peopee. 71 * Varieties of Gooseberries — Varieties of tbe "Whortleberry. » . temperate climates. It may be easily cultivated on almost any soil. New varieties may be Fig. 9. raised from the seed, and the most desirable kinds may be propagated by grafting. The best varieties are known as Houghton's Seedling (fig. 49) Crown Bob (fig. 50), Whitesmith (fig. 51). Red Warrington, Roaring Lion, Green Walnut, etc.. Numerous varieties of this fruit are known, over three hundred hav-. iktoohton's seedling. ing been enumerated in some English catalogues. They are, Fig. 5a Fig. 51. CROWN BOB. WHITESMITH. however, generally distinguished into the red, yellow, green, and white, according to the color they assume when ripe. The different sorts ripen from June till September. The Whortleberry ( Vaccinium myrtillus), also called Bilberry, the Black Whortleberry ( Vaccinium resinosum), and the^Low Blueberry (Vaccinium tenellum), are varieties of the same shrub. The first named grows in moist lands from two to six feet high, and the last mentioned grows in beds or bunches on dry hills, from six to twelve inches high. The fruit of both 72 Hydropathic Cook-Book. The Barberry— Buffalo Berry, or Shepherdia— The Cranberry. • kinds is very sweet and pleasant, and easily improved by cul- Fig. Bi tivation. Our market is largely supplied from Long Island, and nearly all the uncultivated fields within a circuit of one or two hundred miles yield this fruit abundantly. The average price of the berries in New York is about three dollars per bushel. The dried berries are ex- cellent for flavoring puddings, cakes, etc. The Barberry (Berberis) (fig. 52), is a small prickly shrub, four to ten feet high, growing spontaneously BAEBEREY TREE. Fig. 68. BABBEERY FRUTT. Fig. 54. BUFFALO BERKY. on hard gravelly soils, and in cool, moist situations. The flowers are small and very beautiful. The fruit (fig. 53) is very acid and astringent, and has thus far been used chiefly in preserves, pickles, tarts, etc. Proper cultivation would no doubt soon develop a more pleasant qual ity of fruit. The bark and wood are employed in coloring yellow. The beauty of its flow- er, and its rapid growth and durability, render it useful for making hedges. The Buffalo berry, or Shepherdia (fig. 54), is also an ornamental shrub, whose small, round, acid fruit is regarded as ex. cellent for preserves. Like many other sour fruits, it needs the renovating influ- ences of intelligent fruit-culture. The Cranberry (Oxycoecus macrocarpus) (fig. 55), grows wild in marshes, mead- ows, swamps, etc., but by being cultivat- ed on high land it has produced larger and better fruit. The berries are very sour, but are highly valued for tarts, jel- lies; and sauces. They are also excellent Aliments, oe Foods Peopee. 78 Elderberries— Juniper Berries— The Grape ; its Uses and Perversions. if well stewed and sweetened. Good cranberries usually retail in this city from ten Fig. 55 to fifteen cents per quart. Elderberries are some- times eaten, though they are not so pleasant as most other berries. Dried elder- berries are sometimes sold in our groceries for dried whortleberries, wiiich they resemble considerably, yet are of much less size. The flowers, leaves, and inner bark of the elder tree, and fermented juice of the fruit, have enjoyed a high reputa- tion for medicinal virtues; orandbeby. but in those days Water-cures were not in fashion. Juniper berries— the berries of the common juniper tree — {Juniperus communes') which grows wild on the hills in many countries, are a sweetish-aromatic and somewhat bitterish fru^j and are eaten sometimes in the form of conserves. A volatile oil obtained from the cells of the shell of the nut has been used to flavor Holland gin, " Scheidam Schnapps," and other " medicinal beverages." The Grape ( Vitis vinifera) ranks beside the apple at the head of the fruit kingdom. It flourishes well from the twenty- first "to about the fifteenth degree of north latitude. It was known to most of the natives of antiquity, and seTeral varie- ties are found in the wild state in this country. Though the fruit of the vine has been perverted to the purposes of wine- making, by which the nations hava become drunken, no fruit is capable of affording a greater amount of luxurious and wholesome food. In Syria, bunches of grapes have , been known to weigh forty pounds. A single vine at Hampton Court, 4 74 Hydropathic Cook-Book. Fig. 56 Productiveness of the Grape— Its Varieties— Orange Fruita. England, many years ago, produced, on the average, a ton of grapes annually. A patch of land of a few feet square, with very little trouble or expense, would supply a family with an abundance of this luscious fruit. The most extensive graperies in this country are near Cin- cinnati, in the vicinity of Philadelphia, and at Croton Point, near New York. The vines may be trained in a variety of ways to suit the fancy or to accommo- date the locality, as tire cane or renewal system, the fan system, th* spur system, etc. Figure 56 is a representation of the latter method. A variety of foreign grapes have been tried in this country, but do ui't succeed as well as the native. Of these the Isa- bella and Catawba are prin- cipally cultivated. The Isa- bella (fig. 57) is the sweetest, and is generally preferred in this market. The Ca- tawba (fig. 58) is preferred at the West. The raisins of our shops Muscatels and Moons are sun- Fig. 57. Fig. 58. SPUR TRAINING. are dried grapes, dried. The black currant of our groceries is the small or Corinthian raisin. Aurantiaceous Fruits. — The Orange tree (Citrus) is an example of extraordinary produc- tiveness, a single tree Jiving been known to produce twenty-five thousand in a single season. The fruit in our market is distinguished into the Sweet orange (citrut aurantium), and the Seville orange (citrus vulgaris). The lat OATAWBA. Aliments, oe Roods Peopee. 75 The Lemon— The Citron— The Shaddock— The Lime— Lime-juice. ter are rough and sour, and often called bitter oranges. As oranges are the -product of warm climates, the dietetical value of the fruit with us depends very much on its degree of ma- turity when gathered. They will not keep long unless taken from the trees before ripening; but when they possess a mild, rich, moderately acid flavor, they are not objectionable, though far inferior to many of our domestic fruits. The Lemon ( Citrus limonum) is chiefly valued for its anti- scorbutic properties, which, indeed, it possesses in common with all other fresh fruits and vegetables. It contains more acid than the orange, and is seldom employed except as a mere flavoring ingredient of culinary preparations. The Citron (Citrus medico) is another variety of the same tribe of plants. The fruit is seldom used except for making acidulous drink; the rind is often candied with sugar for a sweetmeat. The Shaddock (Citrus decumana) (fig. 59) belongs also to Fig. 59. the orange family. In China, where it is indigenous, it is said to be a sweet and agreeable fruit ; but in other countries, where its cultivation has been neglected, it has become soured Fie. 60. and degenerated. The Lime ( Cit- rus acida) ■ is an- other variety of the same genus. The nra shaddock. fruit (fig. 60) is much smaller than the lemon. It is very acid, and the lime-juice, and most of the citric acid of commerce, are man- ufactured from it. But as vegetariau stomachs have no demand for strong acids, as mere relishes or seasonings, it must for them be re garded as among the things more curious than useful. BCANCII AND FRFIT. 76 Htdeopathic Cook-Bo ok. The Pomegranate — Tomato, or Love Apple — Okra, or Gambo — The Cucumber. Fi s- 61. The Pomegranate (Pumica gratia- turn) (fig. 61) is a native of Europe and Asia. The fruit is about th'e size of a large peach, very beautiful, pleas- antly acid or sweet. In the Bible it is included among the fruits of Pales- tine, with the vine, fig, olive, and other " pleasant fruits." The tree grows about twenty feet high, and is highly ornar mental, being covered with beautiful scarlet and very fragrant blossoms. Of the Tomato, or Love-apple {Solarium lycopersium), little is said in works on fruit and diet, for the reason that it is . usually regarded as a mere condiment or pickling ingredient. Botanically, it is allied to the potato ; and under proper culti- vation, its fruit, which is pleasantly acid, has become one of our best summer luxuries. When perfectly ripe it is excel- lent without either cooking or seasoning ; when but partially ripe it should be stewed for an hour or more. The earliest tomatoes in our market often sell at fifty cents per quart. The Okra, called at the South Gambo, may be mentioned here. It is sometimes seen in our Northern gardens, but is not sufficiently appreciated. It is a very pleasant, mucilaginous aliment, containing a moderate proportion of starch, which, nc doubt, would increase by proper cultivation. It is an excel- lent addition to stewed tomato, and also a good ingredient in tomato soup. This fruit is now raised in large quantities on the farms of the North American Phalanx, Monmouth County, New Jersey. It may be easily cut into slices, dried, and kept the year round. Pbpokes. —The Cucumber ( Cucumis satirus) is a valuable garden fruit, though usually rendered pernicious by the salt, pepper, vinegar, and oil with which it is seasoned. To healthy appetences none of these extraneous seasonings are Aliments, ok Foods Peopee. 77- Meljn8^rum^Tin5 — Squashes — Cultivation of Squashes and CucnmbeFs. desirable; he. .>*& to well-trained vegetarian stomachs it is both palatable ar,d ■,»:. .'c-some, however it may be with dyspeptics. The Melon i On •.<>nis melo) is the generic term for all the varieties' of musk and watermelons. The Muskmelon is a de- licious fruit, and very easily digested by most stomachs. Some varieties, as the nutmeg, are exceedingly sweet and con- siderably nutritiye. The cantaloupe is a famed variety in- Italy. A warm sandy soil produces the richest fruits. Watermelons are somewhat less nutritive, and, to weak stom- achs, more liable to occasion griping or colic. Some of the curcubitaceous fruits should not be eaten until fully ripe. The cucumber, however, appears to be innocuous in all stages of its growth. Of Pumpkins we have few varieties ; but a good quality ■ of any fruit is better than a great variety. The most com- mon in our markets are the common red and the West Indian. Both are excellent for sauce or pies. The dried fruit may be kept good the year round. The dried fruit is pulverized by the Shakers, and sold under the name of pumpkin powder. Squashes are found in our markets in much greater variety than pumpkins, and many kinds are equal to the best pump- kins for pies. The cream, marrow, and Lima are among the most delicious kinds for either sauce or pies. Squashes are generally classed as Summer or Winter varieties. The latter sometimes grow to an enormous size. I have seen them of over 200 pounds weight. In choosing squashes or pumpkins, those of the firmest, heaviest texture are to be prefe/red. Squashes and cucumbers may be raised in almost any yard or vacant place, in the following manner : Take a large barrel or hogshead, saw it in two in the middle, and bury each half in the ground, even with the top. Then take a small keg and bore a small hole in the bottom. Place the keg in the center of the barrel, the top even with the ground, and fill in the barrel around the keg with rich earth, suitable for the grow th 78 HrDKOPATHIC COOK-BOOK. The Fig Troe — Varieties of its Fruit— Preparation of Figs. of cucumbers. Plant your seed midway between the edges of the barrel and the keg, and make a kind of arbor a foot or two high for the vines to run on. When the ground becomes dry, pour water in the keg, in the evening — it will pass out of the keg into the barrel, and raise up to the roots of the vines, and keep them moist and green. Cucumbers cultivated this way will grow to a great size, ms they are made independ- ent both of drought and wet weather. In wet weather the barrel can be covered, and in dry the ground can be kept moist by pouring water in the keg. Syconus. — The Fig tree (Ficus carica) is a native of Asia, and formed a principal article of food among the inhabitants Fie. 62. of ancient Syria and Greece. It is remarkably sweet, very nutri- tious, and, like the cereal grair% will flourish in a wide range of latitude. It will grow well in our Northern States if housed during the cold season. In th'e Southern States some excellent crops are raised. There are several excellent va rieties of the fruit sold in our market. The best are from Tur key, Italy, and Spain. Smyrna Jigs are deservedly of high re- pute. The black Jiff of the Azores (fig. 62) is a fine and very pro- black fig of tub A20EI3. ductive kind. Two crops in a year have been raised under glass in this country. In South Carolina the Alicant fig bears early and abundantly. Figs are generally prepared by dipping the ripe fruit in a scalding hot ley made, of the ashes of the fig tree, then dried in ovens or in the sun, and packed close in boxes or chesfs. Aliments, ok Foods Peopee. 79 Varieties of Mulberry— The Pineapple — The Strawberry — Its Maikct Value. Soaosis. — The Mulberry tree (Mortis) is a native of Asia, and has been chiefly valued as food for the^ilk- Fig.es. worms. The fruit is pleasantly acid, and was highly esteei-ued by the Romans. It is easily cultivated, and the fruit, which is among the most delicious and wholesome of berries, is readily propagated by seeds, cuttings, layers, and roots. • There are three well-kn'-wn, varieties — the white (morns alha), employed mostly in feeding silk- worms; the black (moru^ nigra),, whose fruit (fig. 63) is large and excellent; and the red (mortis rubra), the fruit of which is small, yet very pleasant. The Pineappie (Bromelia ananus) — regarded by many as the most delicious of fruits — is' a native of South America, the West Indies, and the hotter parts of Asia and Africa. Like most of the pleasantly-acid fruits, it contains both malic and citric acids in nearly equal proportions. This fruit may be raised in all temperate latitudes by the employment of arti- ficial heat. In the New York market a fair quality of the pineapple is found at almost all seasons of the year. BLACK MU£- BEKRT. EtjErio. — The Strawberry (Frvgaria vesica) is one of our favorue summer fruits. It is peculiar to the temperate regions of the Eastern and Western hemispheres. Excellent strawber- ries grow wild on new lands in many parts of the United States ; and many varieties are cultivated near our large cities. Prob- ably Cincinnati is the greatest strawberry market in the world. A good crop yields $300 to $500 the acre ; and in some sea- sons more than $1,000 have been realized for the crop of a single acre. Among the - ^w|§ best varieties are the Early Virginia (fig. 64), Hovey's Seedling, Nectvriie, Duke of Fig. 6t EAELY VIF.OIKIi so Hydkopathio Cook-Book. Varieties of Strawberries— Effects of Culture on their Blossoms. Kent, Hudson, Sieainstonis Seedling, Alpine Bush, Burr's New Fig. 65. Pine, Mulberry, etc. Hovey's Seedling (fig. 65) is one of the most productive varieties. One man can pick and hull one hundred quart boxes in a day. In the wild state the strawberry has perfect flowers, like the apple, pear, etc. But owing to high culture and new seed- lings, many varieties now vary from this primeval form. Some are mostly staminate, and will in no case produce large crops ; others are pistillate, and alone will yield but little, and that imperfect fruit; but with a perfect, or staminate, kind to fertilize them, they will yield larger crops than can be obtained even from perfect kinds. Fig. ee. -5 hovey's seedling. Perfeot. Staminate. STRAWBERRY BLOSSOMS. Pistillate. In the left blossom of fig. 66, the center (a) is a little cone, similar to a small green strawberry, and is composed of pis- tils, and the little stems around it (b) represent ths stamens, with anthers at top, which contain the fertilizing dust. In the middle blossom the center is small, as the pistils are imper- fect, while the stamens are fully developed. In the right blossom, the pistils or center organs are full and large, and Aliments, oe Foods Peopee. 81 Acomalnus Condition of the Strawberry — Raspberry — Thimbleberry. Fig. 6T no stameas are perceptible. The flower-leaves, or petals, are smallec than in the other conditions. The strawberry is not wholly staminate nor pistillate, like those plants that were originally and are invariably only one or the other; but the staminate kinds have rudiments of pis- tils, and the pistillate kinds have stamens imperfectly devel- oped. Hence partial crops on such. Cultivators are aware that plauts produce their fruit on pistillate flowers, and that the pollen of the staminate is necessary to fertilize them. " To Longworth belongs the honor of first publishing to. the world this anomalous condition of the strawberry, and the mode of turning it to good account-; and his system is now almost universally adopted. There will be living monuments to his memory while the rains fall, the sun shines, and science, equally genial, beams on the human mind."' — American Fruit- Book, by S. W. Cole. The Raspberry (JRubus idasus) derives its name from the rough spines with. \i hich the bush is covered. There are several sub-varieties of the black and red berries. The American black raspberry is sometimes called thimbleberry. It is very hardy, easily cultivated, and yields excellent fruit. One »f the best kinds of the red is the lied Antwerp (fig. 67). Fie 6S. Among the black kinds, or rather blue- black, the Franconia (fig. 68) is deservedly esteemed. Other choice fruits are the Ohio Ever-bear- 1$$m ing, Yellow Antwerp, Fastolff, and Orange. W£j$ir$ The American red raspberry is one of the sweetest and most delicate of berries. The Blackberry (Bubus fruticosus) grows abundantly on most new lands in this coun- »banco»it*. try and is easily cultivated in gardens. We 4* KKD ANTWTCRP. 82 Hyt)eopathic Cook-Book. Fig. 89. Blackberries — Dewberry — Bread Fruit — Durion — Guava. have several varieties of this fruit, among which are the white blackberry and the black blackberry! No berry in the world is richei in flavor than some kinds of the blackberry when fully ripe. Fig. 69 is a cut of the fruit o. r the High Bush (Bubus villosus). The Dewberry {Rubus ccesius) is a kind of blackberry growing on a low running bush. In this country the dewberry is often called brambleberry ; but in England the latter term is used as synonymous with that of blackberry. 4RR& HIGH BUSH. Unclassified Fruits. — The Breadfruit (Arlocarpus) is a native of the northeast- ern parts of Asia, and the islands of the Pacific. There are two kinds of bread fruit. The first, called Jaca, though not i»ig. to. very palatable, grows to a large size, often weighing 30 pounds. The bread fruit proper (fig. 70) is eight or nine inches long, yellowish-green, and covered with hexagonal warts. The pulp is partly farinaceous. Its taste is between that of wheat and roasted chestnuts. The ™e bread fkuit. tree j s extremely productive, two or three of them yielding food enough for one person's sustenance. The fruit has been cultivated in the West Indies, but in this country it will not flourish, except in the hot-house. The Durion (Durio zibithinus) is an Eastern fruit, growing on a lofty tree, in warm latitudes, sometimes of the size of a man's head. Its pulpy part, which is of a creamy subsistence, is very nutritive. Of the thiava (Pridium), some varieties are natives of Aliments, ok Foods Pbopee. 83 The Mamma — LiLcM — Jujube — Papau — Avocado — Anchovy — Mango. Asia, and others of America. The white guava is abundant in the West Indies. It is a pleasant, pulpy, juicy fruit, about the size of a hen's egg. The Mamma (Mammen Americana) is also a native of the West Indies. The tree is large and tall, and the fruit resem- bles a russel, apple in size and shape, and the apricot in flavor. The Liichl (Dimocarpus litchi) is a Chinese fruit, about as large as the orange, and of a sweet, agreeable flavor. The Jujube (Siryphus) is a favorite fruit of Spain and Italy. In China it is abundant. The French apothecaries make it into a paste or lozenge, which is sold at the shops. J'he Juvia (Berthollatia excelsa) is the fruit which incloses the triangular grains called Brazil nuts. I am not aware that it has ever been brought to this country. The Papau (Carica papaya) grows on a tree which has no branches, in the/East and West Indies. It is about the size of an ordinary melon, and contains an acid milk, which con- tains a large proportion of fibrin, like that of animal flesh. The Avocado pear (Sdusus persica), sometimes called the Alligator, is a West Indian fruit, about the size of the apple. Its pulp is very delicious, and considered superior to the peach. The Anchovy pear (Grias caulifiora) is also a West Indian fruit. In taste it resembles the mango. The Mango (Mangifera indica) is one of the most esteemed of the tropical fruits. It has a thin skin and an interior pulp, which is slightly acidulous and gratefully aromatic. The trees on which this fruit grows rise to forty or fifty feet in height. In India many varieties are cultivated. The fruit will not keep long after ripening, but is then exquisitely fine- flavored and very nutritious. The Banana (Musa sapientum) abounds over the torrid zone of America, and is a principal food for millions of the human family. It is said to produce more nutriment from the same space of ground than any other plant of the vegetable king 84 Hydkop athio Oook-Book. Banana — Its ProductiTeneas— Plantain — Mangostan — Turnip. dom. One thousand square feet will produce four thousand pounds of fruit ; which is said to be forty-four times grea'ter than potatoes can yield, and one hundred and thirty-three times greater than can be obtained from the same space of wheat. The fruit is six to ten inches long, and something like the cucumber in form. Excellent bananas are found in the New York market during several months of the year. Fig. 71. THE PLANTAIN. Fig. 72. The Plantain (Musa paradisica) is similar to the banana, but even more luscious. It is a native of Asia and Africa ; but is cultivated in the West Indies. The fruit^gg. 71), which grows in clusters, is about the size of the cucumber. When ripe it turns yellow, and its taste is sweet and mealy, like the richest muskmelon. The Mangostan (Garcinia man- ffostana) (fig. 72) is about the size and shape of the orange, and one of the most delicious of fruits. Its flavor mingles that of the pineapple and strawberry. The tree is very beautiful, and indigenous in Sumatra, Java, and adjacent islands. § 3. Esculent Roots. The principal aliments of this division are the turnip, carrot, parsnep, beet, potato, artichoke, yam, radish, and skir ret. MANGOSTAN. The Turnip. — Of the Turnip (Brassica rapa), which in botany is called a cruciferous or siliquose plant, there are Beveral varieties of edible roots; and, as with all roots which Aliments, oe Foods Peopek. 85 Navet, or Niiven — Varieliea of Turnips — The Carrot are employed as food, their gustatory properties and nutritive value vary with the soil and mode of cultivation. The French navet, or navcn, though resembling the carrot- in shape, is a variety of turnip. The turnip is a favorite vegetable all over Europe and America, and in Russia it is eaten as a fruit. Fig. 73 is a representation of Fig. T3. the plant above the ground. The pods are filled with very small seeds, an ounce counting fourteen to fifteen thousand. The green leaves make excellent spinach. The Swedish Turnip is one of the largest in size, but coarse and insipid. The Russia, or yellow, and the common white are both excellent. Some of the very best in our market are raised at South- old, L. I. In some parts of New Jersey a fine quality is produced. The ruta baga is a variety of very large size, but chiefly employ ed p Lotatoes and batatas of other authors, are the root we generally designate as the sweet potato. The potato has lately been found to be wonderfully anti- scorbutic ; a property which all fresh and wholesome aliments possess in the same degree. A disease, or degeneration of this tuber, called potato rot, has prevailed extensively for several years past, and appre S8 Hydropathic Co ok- Book. Renovation of the Potato Crop — Artichoke — Yarn — Rudish, • hensions are seriously entertained that the crop will be ulti mately destroyed. Various speculations have been published relative to the causes and remedies; but they are in the main extremely fanciful. I am fully of opinion that the vegetable kingdom degenerates very much after the manner of the ani- mal kingdom, and that the principal, if not the exclusive, cause of the trouble' with the potato is the planting of poor or im- perfect tubers. Nor can I see any rational way of effecting a cure, except by reproducing the potato in its pristine vigor from the balls or seeds. Three years will suffice in this way to renovate the crop completely. I am informed by Mr. D. A. Buckeley, of Stone Hill Farm, Williamstown, Mass., than whom no man raises finer potatoes, that this is the method he has pursued for a long time, with invariable success. The Artichoke. — There are two plants of this name — the Jerusalem (Helicansus tuberosus), and the Garden (Cynara scolymus) ; although, botanically, they are in no way allied to each other. The former is a native of Brazil, but has been cultivated in most parts of America and Europe. It resem- bles the potato more nearly than it does any othei tuber, but is not so mealy nor nutritious. The garden artichoke is but little used, though no doubt cultivation would do as much fo»* it as it has done for the potato. The Yam. — The Yam (Dioscorca sativa) grows in wild lux- uriance in the island of Ceylon and on the coast of Malabar. It is also extensively cultivated in the West Indies and in Africa. The root is farinaceous, like the potato, more nutri- tious, and is eaten, roasted or boiled, as a substitute for bread. The root is palmated, and divided somewhat like the fingers of .the hand. A variety called the winged yam is often three feet long and weighs thirty pounds. The Radish.;— The Radish (Eaphanus sativut) is used Aliments, oe Foods Peopee. 89 The Skirret — Buds and "X -^ng Shoots — Asparagus. more as a condiment than food. Some varieties of the root, however, are very bland, and to well-used stomachs not un- healthful. The strong acrid kinds are injurious to any stomach. There are many sub-varieties of the radish, but they are gen- erally divided into the turnip-shaped and the spindle-shaped roots. The cojor of each varies from white to every shade of red, and from that to dark purple. The Skirret. — The SHirret (Siam sasarum) is a native of China, and but little known in this country. The root is composed of several tap roots about the size of the little finger. It is very white, sweet, and pleasant. § 4. Buds and Young Shoots. This section comprehends the bulbous-rooted plants — the roots being in reality subterranean buds. Onions, Leeks, Garlic, Chives, Shallots, and the Rosambole of Denmark, are of this class. They are very pungent, owing to an acrid vola- tile oil, and to weak stomachs exceedingly objectionable. We have, indeed, so- many better things to eat, that it were well if all persons would let them alone. None but torpid nerves and half-palsied organs of taste ever desire such acrimonious aliments. Asparagus, though agreeing botanically, is very different dietetically, being one of the most wholesome and nutritive of the spinaceous plants. The term asparagus, however, comprehends the common garden vegetable of that name (Asparagus officinalis), sometimes also called Sparrow-grass ; the Sea-kale ( Crambe maritima), growing naturally in many places along the sea-shore ; the artichoke proper ( Oynara sco- lymus), also a maritime plant in its wild state ; the Cardoon (Oynara cardunculus), a native of Candia, and similar to the artichoke ; the Bampion ( Campanula sapunculus), a native of England, though not much cultivated ; the Prussian Aspar- agus (Ornithogalwi pyrenacum), an inferior kind of asparagus 90 Hydropathic Cook-Book. Cabbages — Savoy — Greens — Cauliflower — Broccoli. raised in some parts of Europe ; and the Bladder Campion (Silene iiflata), which is seldom seen in this country. The common asparagus, or sparrow-grass, is as delicious as any vegetable of the kind ought to be, and as wholesome as any can be, hence our horticulturists would do well to let this variety supersede all others of the species. § 5. Spinacbous Plants. Under this head I shall include She three orders of Tiede- man, viz. : Leaves, Leaf-stalks, and Flowers ; Eeceptaoles and Bracts ; and Stems. The section comprehends the Cabbage tribe, including the Savoy, Greens, Cauliflower, Broccoli, and also most of those plants whose tops and leaves are employed under the general term of. spinach. Cabbages. — The whole family of cabbages (Brassicacea) are the cultivated progeny of a small wild plant — the sca- colewort (Brassica ohracea). In general they are wholesome and very nutritive. The loose-headed cabbages are called Bosecoles, or Kales, of which there are several varieties ; as the '■ Scotch kale, German kale, or curlies, Russian kale, etc. The close-headed are those whose leaves are formed into a round head, as the common white and red cabbages ; or into a long head, as the Savoy. The best known varieties of this subdivision'are the drum-head and the sugar-loaf. The red cabbage is an excellent test for acids and alkalies. The former turns its blue purple color red, and the latter green. Close-headed cabbages are called savoys. They are of a tender texture, very sweet, and not injured by frost. Brussels sprouts are a sub-variety of savoys. Small green heads, like cabbages in miniature, shoot out from the junction of the leaves and sprouts, which are very delicate and nutri tious. . The Cauliflower and Broccoli form a head of bo*h the stalks Aliments, oe Foods Peopke. 91 Sourkrout— Spinach— Varieties of Spinaceous Plants. and leaves. They are not so nutritive as the common white and red cabbages, nor so palatable without seasonings. Sourkrout, or sauerkraut, is a preparation of fermented cab- bage, and although highly lauded by the medical profession, and by dietetical writers as medicinal and wholesome, it has nothing intrinsic to recommend it. Spinach. — Those plants whose leaves and leaf-stalks are nutritive and wholesome, and require no other preparation, than simply boiling in water, are very numerous. In common use are young cabbages, potato-tops, dandelion-tops, mustard leaves, parsley, cowslips, deer-weed, beet-tops, etc. Some of the spinaceous plants — mustard, for example — are acrid and pungent, but lose these objectionable properties on being boiled. A bitter or an astringent principle resides in some of them, as the dandelion and the cowslip, which impairs their flavor, though not existing in sufficient degree to effect mate- rially their dietetic qualities. A variety of plants coming under the present head are em- ployed as salads, the principal of which are Lettuce (Lactucca xativa), Garden Cress (Lapidium sativium), Water Cress [Nas- turtium officinale), Hope (Brassica rapus), Burnet (Poterium sanguisorba), Celery, or Smallage (Apium graveolens), Lamb Lettuce, or Corn Salad {Felix olitoria), JSndive (Chicorium endivid), ■ Chickory, Succory, or Wild Endive ( Chicorium inty- bus), etc. Most of them are too strong and acrimonious to be healthful ; and those who avoid strong, rank animal foods, and eschew alcohol and tobacco, can hardly desire them. The lettuce tribe are injurious on account of containing the nar- cotic juice from which opium is made. Most of the plants employed as spinach belong to the botanical family Chenopodem ; they have very small greenish Powers, formed into variously-shaped heads, resembling balls, bunches, spikes, etc. Fig. 75 represents the commonly cultivated varieties of the 92 Hydropathic Cook-Book. ' Spinach in tho New York Market— The New Zealand Spinach. Spinacia Oleracea. The garden sub-varieties which we find in Fig. T5. the New York mar- kets have very soft and succulent leaves, with small and very tender stems. The New Zealand Spinach ( Tetragonia expansa) (fig. 76) is said to be the only native plant of the isles of Australia which has been trans- planted to the kitch- en-gardens of Eu- rope. It produces an abundance of large tender leaves, which in that climate grow luxuriantly during the hottest weather- Fig. 76. NEW ZEALAND SPINACH. Aliments, oe Foods Pecpek. 93 Sorrel — Dock— Varieties of Khubard— Seasoning Herbs. The leaves of the Chenopodium ( Chenopodium quinoa), to which the New Zealand variety has some resemblance, are esteemed both in this country and Europe. The seeds of the yellow variety are used as a substitute for millet. The Sorrel (Rumex acetosa) is sometimes eaten as spinach, though it is too acid to be agreeable to most palates. Stewed and sweetened, it makes very pleasant pies. Wood sorret (Oxalis acetosella) yields oxalic acid combined with potash. It is obtained in the dry state by simple evaporation, and is then called salt of sorrel. It has also been called the essential salt of lemons, and used as a substitute for lemons in making acidulous beverages. This salt is useful in removing spots of ink or iron-molds from linen. Some varieties- of Dock [Rumen) are sometimes eateD, though rather sour and harsh. The Patience Bock {Rumen patienta) is a hardy perennial plant, called by the Germans winter spinach. The Rhubarb (Rheum) is employed both as a spinach and for making tarts and pies. It is strongly though pleasantly acid. The varieties usually cultivated in our gardens are the Rheum rhaphonicum and Rheum hybr\dum. - This plant also contains some proportion of oxalic acid. A variety called Rheum undulatum is said to be of the finest flavor. The Rheum palmatum (fig. 75, see page 94) is the plant whose root is used in medicine. The foot-stalks of its radical leaves are much smaller than those of the other kinds ; hence it is not cultivated for mere culinary purposes. Seasoning Herbs. — There are many sweet or savory herbs ased as seasonings or condimerts which may be properly mentioned here, though I do not consider them either dietetical or useful. They may be medicinal; but in the hydropathic system all such medicine is considerably worse than useless. The principal articles of this class are Sage, Thyme, the Mints, Dill, Fennel, Tansy, Marjoram, Tarrago, Nasturtium, or In- 94 Hydropathic Oook-Book. Medicinal Rbubard — Ferns — Lichens — Seaweeds — Mushrooms. dian Cress,- Chervil, Savory, Rosemary, Lavender, Basil, Balm, A — 'ica, Anise, Cummin, Caraway, Coriander, Sumphire, etc. Tig. 77. aiionAKD— eiiei talmai-vm. § 6. Flowerless Plants. The Ferns, Lichens, Seaweeds, and Mushrooms which are Aliments, oe Foods Peopee. 96 Iceland Moss — Koran — Reindeer Mobs — Irish Moss — Toadstools. eaten, or eatable, may be conveniently considered under this title. I do not regard the whole tribe as worth the ink spilt in describing them, only as showing the vast variety of eatin ( material there is in the world, and the resources to which om may resort in extremity. Natural appetences never requin nor desire such food, and the pampered and abnormal taste can not be satisfied were the earth and sea and air to yield ten thousand times as many animals and vegetables for it to prey and gorge upon. Those lichens which are employed as food contain a starchy matter called feeuloid, or lichenin, usually associated with a bitter principle, which may be removed by soaking in a weak alkaline solution. Of this character are several species of Gyrophora, used by the hunters of the Arctic regions and the North American Indians. Iceland Moss ( Getraria islandica". is extensively used in England, and to some extent in thu country. The Koran, or Mamaho, is employed in New Zea land. The Cetraria nivalis grows abundantly in the mount- ainous regions of this country, and the Reindeer Moss ( Ceno- myce rangifernia) is a principal food oilftie deer of our forests. Several species of Algce, or Seaweed, are employed as food. Their chief alimentary quality is mucilage. Of this class are Pearl Moss ( Chondrus crispus), called also Carrigeen, or Irish Moss, and the Laver, sold in the London shops. Some of these substances contain also sugar and starch. The Ceylon., or Jafner Moss, is a seaweed of India. These articles are much used in making jellies, blanc-mange, etc., for invalids. Of the Fungi, or Mushrooms, many varieties are eaten, and some are considered very "delicate." They possess very lit- tle nutriment, and are very apt to be poisonous. Those vari- eties called toadstools generally possess noxious qualities. The Garden Mushrooms (Agaricus campestris, and Agaricus auruntiacus) are the principal kinds cultivated for the table. In fig. 78, a, a, a, represent the Var. Campestris, and b the Var. Auruntiacus. In some places the same varieties are called 96 Hydropathic Cook-Book. Garden Mushrooms— Catsup— Blade and 'White Truffles— Agarious. field mushrooms. All of them are more used as ragouts and flavoring agents than for their intrinsic dietetical properties. Fig. TS. Fig. 79. COMMON, OP. GABDKN 1TUSHEOOMS. Catsup, or catchup, iPmade of the juice of mushrooms mixed with salt and spices. The Truffle (Tuber cibarium) (fig. 79) grows in clusters, several inches below the surface of the ground. Dogs have been trained to hunt for truf- fles, which they discover by their scent. The Agaricus muscarivs possesses nervine and narcotic properties, and is employed by the Russians, Kamtschatdales, and Korians to induce intoxication. Other domestic varieties BLACK AND ■WHITE TETJFFLE. Aliments, or Foods P-kopek. 91 Animal Foods — Mammals — Birds — Eeptaies— Fishes. are known under the names of boletus, morel, pepper dulse tangle, etc. Animal Foods. — The alimentary principles derived from the animal kingdom are the proteinaceous, gelatinous, oleagin- ous, and the saccharine matter of milk ; in other words, fibrin, albumen, casein, gelatin, and sugar. They are yielded by flesh, blood, cartilages, ligaments, cellular and nervous tissue^ viscera, milk, and eggs. All the species of animals — beasts, birds, fishes, reptiles, and insects — which human ingenuity has been able to grasp, has been "appropriated" as nourish- ment, and there is scarcely any part of any animal carcass ■which has not been more or less employed as human food. In the most civilized countries the domesticated animals afford the principal flesh-meat ; though the practice of eating the oxen which " have plowed for us," the cows which have "given us milk," the lamb which we have petted, and the sheep •which " has warmed us with its fleece," seems more becoming the savage than the civilized state of society. Varieties of Animal Food.— The Mammals — neat cattle, sheep, and hogs — afford the chief supply of this kind of food in this country. To this class also belong the deer, rabbit, hare, elk, moose, buffah, and bear, which are employed to some extent in many countries. The Kalmuck Tartars, and some other tribes of the human family, eat their horses, dogs, cats, rats, and mice. Of Birds, the common fowl, turkey, goose, duck, partridge, woodcock, and pigeon are principally eaten. A variety of other game birds are found at the refectories. Among the Reptiles used as food are the various kinds of turtles, and several species of frogs. The flesh of vipers was once recommended by regular physicians as a restorative diet fcr invalids! •;■ Our waters- afford an innumerable variety of fishes, nearly all of which are devoured by the human animal. 5 Hydropathic Oook-Book. Shell-Ash— Food derived from Herbivora, Omnivora, and Carnivora. The Shellfish employed as food are the lobster, crawfish, erab, prawn, shrimp, oyster, mussel, cockle, whelk, scallop, Urn pit, periwinkle, etc. Qualities of Animal Foods. — Unquestionably the very best, or, if any prefer the term, the least injurious, animal food is that derived from herbivorous animals, as beef, mutton, *etc. Those animals which feed on vegetables exclusively will certainly supply a purer aliment than ' those which prey on other animals. Omnivorous animals, which eat indiscrim- inately vegetables or other animals, are inferior, as food, to the purely herbivorous, and the carnivorous, which eat nothing but other animals, are inferior still. Thus the hog, whose filthy carcass is converted into a mass of disease by the fat- tening process, and whose flesh and adipose accumulations, under the names of pork, bacon, and lard, are filling all Chris- tendom with scrofula, erysipelas, and foul humors, is even less pernicious to the nutritive functions than is the flesh and blood of the dog, panther, lion, tiger, hyena, vulture, etc. It is true that most of the cold-blooded animals, as various kinds of fishes, though mainly carnivorous, are not as deprav- ing aliment as is the flesh of warm-blooded or land animals, who eat carnivorously. But this is owing to their cooler tem- perament. Yet sea-food of all kinds is less nutritive and less wholesome than the flesh of herbivorous or graminivorous animals. " But the quality of food derived from herbivorous animals may be greatly varied by circumstances. Very young or very old animals are less healthful than young, nearly full- grown, and middle-aged. Animals which have been exces- sively fattened, or stall-fed, and those which have been hand- worked, are deteriorated as food ; and animals that have been ' slop-fed' with liquid preparations, the refuse matters of the kitchen, or the filthy excrements of distilleries, are very un dean and unwholesome " — Hydropathic Encyclopedia. Aliments, oe Foods Pepeb. 99 Lean Flesh — Necessity for its Mastication — Epicures. And when we come to the matter of converting the differ ent parts antl structures of animals into the organs and tissues of our own bodies — making them "bone of our bone and flesh of our flesh" — there are many good reasons for choosing. The lean flesh, or muscular fiber, is the very best aliment any animal can afford ; and this is also most wholesome when derived from animals neither much fattened nor emaciated. " But some allowance must be made for the masticatory ability of human teeth. Flesh-meat requires thorough mas- tication. Human beings have not the tearing teeth of the tiger and the wolf, nor the cutting motion of the jaw which belongs to the carnivora. Moreover, the teeth, jaws, and gums of most people who live in the ordinary way, are pre- ternaturally sensitive and tender ; and in addition to all this, a large portion of people, even young people, in civilized society, wear artificial teeth. They can not, therefore, well masticate tough meat, as is often demonstrated in the cases of choking in the attempt to swallow half-chewed flesh. For this reason the animal had better be in good condition, and only the most tender fibers selected as food. "Epicures generally have the flesh they procure at market kept until it becomes tender from age ; but such tenderness is the condition of incipient putrefaction, and although the article may be very easily disposed of by the teeth, and very quickly dissolved in the stomach, it can never be well digested, nor can it ever be converted into pure blood and sound tissues. It is advantageous to break up the fibers of tough meat by thoroughly pounding before cooking." — Hydropathic Encyclo- pedia. -In all animal matter the process of decomposition or putre- faction commences the moment that life is extinct; and although the evidences of such putrefaction may not be offen- sively evident to our senses of taste and smell for several hours or days, the fact alone establishes the principle, that the sooner all dead animal matter is eaten after the life-principle has 100 Hydropathic Cook-Book. Slaughtering Animals — Medlco-Dietetlcal Writers — Dr. Dunglison. departed the better. The only way it can be kept unchanged for any considerable length of time, is by being'frozen imme- diately after being killed. The quality of flesh-meat is also affected by the manner in which the animal is slaughtered. All flesh contains more or less blood ; and a disproportionate quantity of venous or impure blood. The blood not only contains the natural elements of food, but the waste, dead, and effete matters which, having served their purpose in the organism, are to be expelled from the body, and such accidental impurities as may have obtained admission into the. body ; hence the more bloody any kind of animal food is, the more unclean and putrescent. Medico-dietetical writers are continually perpetrating tht flattest contradictions, and most singularly absurd blunders on this subject ; and I regard the medical profession, taken in the aggregate, as the most ignorant class in community on the whole subject of diet ; not that they have not sense and reason like other men ; but that they have been miseducated — led away from truth by false theories, and thus are farther from it, more ignorant in all practical senses, than one who has no knowledge save the " light of common sense." To illustrate : Dr. Dunglison, in a late work (Human HealtJi) t in speaking of the Koman custom of killing animals by run- ning a red-hot spit through the body, says : " This mode of slaughtering was replete with objections, if regarded in an ali- mentary point of view. The flesh of animals thus killed is dark colored, owing to the retention of blood in the vessels, and hence it becomes speedily putrid." And, again, says the doctor : " When an animal is killed accidentally, without bleeding, its flesh is not unwholesome, although it may not be palatable, inconsequence of the blood remaining in the vessels." So, if Dr. Dunglison's logic is sound, the wholesome or un- wholesome character of the flesh of an animal killed without bleeding depends entirely oh the fact whether the killing was by accident 01 design ! Aliments, oe Foods P e o p e e . 101 Composition of Flesh— if utritive Value of Different Parts of Animals. The Jewish custom of soaking meat half an hour in water, and then letting it lie an hour in salt before cooking, was for the purpose of further cleansing it of its blood ; and the Mo- saic regulations concerning the use of flesh generally, were far more philosophical than are the doctrines taught by the medical profession in this nineteenth century on the same subject. The proximate composition of muscle, or flesh, as given by Brande "and Schlossberger, shows that the very best animal food is only about equal to the potato in nutritive value, and hardly one third as nutritious as rice, wheat, and other grains ; 100 Parts. Water. A1 £™ Gelatin. ~ e •Beef 74 20 6 26 Veal 75 19 6 25 Mutton 71 22 7 29 Pork 76 19 5 24 Chicken 73 20 7 27 Cod..... 73 14 7 21 Haddock 82 13 5 18 Sole 79 15 6 21 The comparative healthfulness of other parts of animals can be readily determined by the principles already explained. The oil or fat, next to the blood is the least alimentary substance. The kidney, when cooked, always exhales a urinous odor, and, like the liver, is an excrementitious visc'us, and wholly unfit for food. Next, in the order of unfitness, are the brains, lungs, stomach, intestines, and skin. All of these structures and organs of different animals afford a variety of fashionable and dainty dishes, and all, like "bull-fights" in Spain, have their admirers among both sexes; but we may as well keep the simple truth in view that, just as far as we depart from lean flesh in the selection of aliments from the animal kingdom, just so far does their value depreciate. " The dietetic character of animal food is also affected by the manner of cooking. It is to be preferred lightly or but moder ately cooked, provided a due degree of tenderness of fiber is 102 Hydropathic Cook-Book. Animal Food affected by Conking— Identity of Flesh and Blood. secured. In broiled steaks this maj Vie accomplished by pound ing ; but large, thick, roasting pieces are apt to be tough, if not well cooked. Broiling, on all accounts, is the best method of cooking all flesh-meat. Boiling, taking care to skim off any floating particles of oil, is bette than roasting ; and this is better than frying, which is a method never to be recommended." — Hydropathic Encyclopedia. . The absolute identity, in chemical elements, of pure flesh and pure blood is another argument that muscular flesh or lean meat is the best form of animal food. And as this pure blood and pure flesh are made entirely of vegetable material, this fact affords another evidence — in itself conclusive, unless it can rebutted — that the best aliment for man may be derived directly from the vegetable kingdom. The following are the results of analysis by PJayfair and Boeckmann : Elements. Ox Blood. Dry Beef. E B a e 8 e ^ d E ™g d E £™ te(1 Carbon 51.95 51.83 52.590 52.52 52.60 Hydrogen... 7.17 7.57 7.886 7.87 7.45 .Nitrogen 15.07 15.01 15 211 14.70 15.23 Oxygen 21.39 21.37 > Ashes 4.42 4.23 J 24 - 310 »•« 2 ^2 100.00 100.00 100.00 100.00 100.00 Next to the flesh of the herbivorous animals, in alimentary value, is the flesh of birds. But here, again, is ample room for discrimination. Pereira tells us that the hawk and owl are not eaten, " partly, perhaps, from prejudice, and partly because those which touch carrion acquire a cadaverous smell" — as though the stench of putrefaction were not of itself a sufficient reason. The White-fleshed Birds. — Chicken, turkey, partridge, quail, etc. are nearly as nutritive and digestible as beef and mutton. Medical writers call their flesh " less stimulating," but the only stimulation of either comes from its impurity, and in this re- spect fowi. is generally worse thau the best flesh. Aliments, ok Foods Pbopee. 103 Flesh of Fowls— Fumet— Delicate Morsels— Enlarged Livers— Callipee. The Bark-fleshed Birds. — Grouse, robin, snipe, woodcock, etc., are more greasy and savory to epicures, but less nutritive and less wholesome. Pereira says of the flesh of these birds : "It is richer in ozmazome, and when sufficiently kept, it ac- quires a peculiar odor called fumet, and an aromatic bitter taste, most sensible in the back. In this condition it is said to be ripe or high, and is much esteemed as a luxury." Pro- fessor Dunglison eulogizes this " fumet," which is as much the stench of putrefaction as is the " cadaverous smell" of carniv- orous birds, still more extravagantly. He says : " The solu- bility of game — grouse, etc., is amazingly increased, as well as the luxury of the repast by keeping until it has attained the requisite fumet, which indicates that incipient putrefaction is diminishing its cohesion." The " luxury of putrefying animal flesh" sounds strangely to those whose stomachs and appetences have been for years " cleansed from all flesh." " Carrion crows" might, perhaps, with no violation of the laws of a low order of life, enjoy such a repast. Geese, ducks, and other aquatic birds, are strong, oily, and hence unwholesome. The canvas-back, though considered a great luxury, is very greasy, rancid, and unhealthful. Fowls are usually fattened for the market by confining them in dark places, and cramming them with barley-meal, mutton suet, molasses, and milk, which usually ripens them in a fort- night, but renders the flesh half-putrid and exceedingly ob- noxious. Particular parts of certain birds have long been celebrated as " delicate morsels" by the epicure and the gourmand ; as the brains m the ostrich and peacock, the tongues of the night- ingale and flamingo, the trail or intestine of the woodcock, the enlarged liver — fatty degeneration — of the goose. The flesh of turtles is usually prepared in the forms of steafc and soup. The callipee, which is considered t^ft most " delicate" part, is &e URder part of the breast or belly. Sir Hans Sloane 104 Hydropathic Cook- Book. Fisji Aliment— Crustaceans— Molluska — Insects— Eggs. remarks : " Persons who feed much on turtle sweat out a yellow serum, especially under the armpits." These reptiles are wholly unfit for human aliment. Fish aliment is, in a general sense, far inferior to flesh, though, for some reason I never could divine, many dietetic re- formers who refuse to eat flesh, and some physicians who pro- hibit its employment, eat and prescribe fish with unbounded license. But with those who will eat fish aliment there is a choice of fishes. As a general rule, the least oily are the most wholesome. Of this kind are the cod, halibut, trout, whitefish, bass, blackfish, haddock, whiting, sole, and turbot. Among the objectionable and oily kinds are salmon, eels, herrings, pil- chards, sprats, mackerel, shad, etc. Of the crustacean sea-food, lobsters, crabs, shrimps, and prawns are the principal. They are exceedingly indigestible, and very productive of skin diseases. Of the mollusca, oysters, mussels, clams, scallops, cockles, and even snails are eaten. The oyster is the favorite among them ; but although not as indigestible as the, Crustacea, they are all bad aliments. Of the insects employed as food by some portions of the human family, it is enough to name, as evidences of the deep depravity of human appetite, the grub-worm, spiders, locusts, grasshoppers, white ants, and caterpillars, all of which have been considered "wholesome" by many people, and pronounced " delicate" by many physicians. Eggs.— Physiologists are not very well agreed as to the nutritive value of the eggs of oviparous animals. They are moderately nutritious, and when eaten raw or rare boiled are easy of digestion. But their good qualities are rather negative than positive. When poached or fried they are among the worst things that can be taken into the stomach. Hard-boiled eggs are often plkled in vinegar and employed as a condi- ment, than which nothing can be more.imphysiologica] in the Aliments, or Focds Peo^be. 105 Milk— Cream— Skimmed Milk— Bimcotto— Osmazome. way of aliment. Some writers have contended that eggs, hard- ened by boiling or frying, agree better with laboring people, and those who take active exercise, than in the soft or liquid state. But such persons commit the common blunder of mis- taking the momentary feelings of a morbid stomach for the physiological properties of alimentary substances. Mile. — As the article in the Encyclopedia on the dietctical nature of milk contains precisely what I wish to say now on the same subject, I can do no better than transcribe it: "The milk of the mammals, though an animal secretion, can hardly be called animal food, in strict language. It contains, on the average, nearly ninety per cent, of water, and about ten per cent. .of solid matter, consisting of butter, casein, sugar, and various salts. The cream of cow's milk, according to Berzelius, consists of butter 4.5, casein or curd 3.5, whey 92.0=100.0. By agitation, as in churning, the globules of fatty matter unite, and form butter; the residue is called buttermilk ; it consists of casein, serum, or whey, and a very small quantity of butter. Skimmed milk very soon becomes acid and curdy. The ad- mixture of an acid or rennet (which is the infusion of the fourth, or true stomach of the calf) immediately coagulates it, sepa- rating the casein, or curd, from the whey. The addition of acetic acid will cause a still further separation of coagula, which has been called zieger, bracotte, etc. After the separa- tion of casein and zieger, the whey left yields lactic acid, salts, and some nitrogenous substances, one of which is supposed to be osmazome. Osmazome, however, does iiot appear to be a tangible reality, but a flavor or effluvia developed by the chemi- cal changes which take place in several animal substances during the process of cooking — heating, roasting, boiling, etc. Good milk is a homogeneous but not viscid liquid, not coagu- lable by heat. When examined by the microscope it appears to consist only of transparent spherical globules. The cream yielded varies from five to twenty per cent., as tested by the 1Q6 Hydropathic Cook-Book. Milk affected by the Pood— Children Poisoned— Distillery Slops. lactometer, which, by the way, seems to be a very unsatisfac- tory instrument for the purpose. No secretion is so readily affected by the ingesta, or the general health of the animal producing it, as the milk. The taste, color, and odor of cow's milk are readily modified by the food. Children are in many ways, through the mother's milk, disordered, salivated, nar- cotized, catharticized, and often poisoned. "The organic instinots, true to the first principle of self-pres- ervation, determine the accidental impurities of the body to this channel as the most ready way of expelling them from the body. Nursing mothers have little idea how much disease, pain, and misery they inflict on their little ones, nor how fre- quently they commit infanticide, by taking irritating aliments and drinks, and injurious drugs into their own stomachs. If I could present this subject to them in all its force, and in all its bearings on their happiness, and on the well-being of the human race, as I hope to attempt in a future publication, I am certain there would be a sudden and very radical revolution in the way of dieting mothers and doctoring children. The milk produced by cows fed on distillery slops, which, to the disgrace of municipal authorities, rich men are permitted to sell to the poor in nearly all our large cities, is not only very innutritious, but absolutely poisonous. In New York, Brooklyn, and Williamsburgh several thousand cows are kept in close and horribly filthy stables, fed on warm slops, and other refuse matters of the distilleries, which rot their teeth, weaken their limbs, and render their whole bodies masses of disease ; and their mflk is furnished to our citizens as a prin- cipal, article of diet for their children ! Although milk can not be considered a necessary or strictly natural food for mammals, except during the period of infancy, when the teeth are undeveloped — and no animals of the class mammalia, save man, employ it otherwise — it is nevertheless, when pure, the best form of aliment out of the strict order of natural foods. It contains all the elements requisite for ;pro. Aliments, ok Foods Proper. %Q7 Butter— Sweet Cream- Fresh Curd— Cheese— An Adage. longed nutrition, and except in certain abnormal states of the digestive organs, its moderate employment is attended with no inconvenience. " Some invalids can not enjoy, and some dyspeptics can not tolerate it ; but exceptional cases from morbid conditions are not rules for healthy persons. "Butter, as prepared for the table, is a different article die- tetically from its fatty particles as they exist in milk. The former must rank wifh all animal oils in being difficult of diges- tion, but slightly nutritive, and liable to generate rancid acids in the stomach. There is, however, a great difference between fresh-made and slightly salted butter, and that which is old and highly salted. Compared with the latter the former is almost innocuous. Melted and cooked butter is, wherever found, a very deleterious aliment. Sweet cream, from its solu- bility in water, and greater miscibility with the saliva, is far preferable to butter. Indeed, I am not aware that experience assigns to it any injurious or even unpleasant effect as an ali- ment. The fresh curd of milk is perfectly wholesome, and pot cheese, when of milk as soon as it becomes sour, and before it gets bitter, is also a harmless article. Green cheese is not very objectionable, but old, strong cheese is one of the most injurious and indigestible things in existence. It is also one of the most constipating articles to the bowels that can be found. It is a common fancy among medical men^ arid/ a/ common whim among the people, that old, strong, rank cheese/though itself very indigestible, stimulates the stomach Jfo digjest other things ; hence almost all the medico-dietetical works quote the old- adage: \ " ' Cheese is a mity elf, , , , , ; ' ' Digging all things but ltaalM ) I '• r " There is more poetry than truth in the doggrel, distich. Old cheese occasionally undergoes spontaneous decomposition, dur- ing which process acrid and poisonons elements.are developed, as is frequently the case with bacon and sausages," . , 108 Hydropathic Cook-Booi. Concentrated or Essence of Milk — Preparation in England. Concentrated Milk. — By mixing milk with a portion of sugar, it may be evaporated to one fourth its original bulk. Prepared in this way it is sold in this city under the name of Concentrated Milk. In England it is called Essence of Milk. The " Mechanics' Magazine" gives the details of the process by which it is prepared oh a large scale : " Mr. Moore, an extensive farmer in Staffordshire, has, under a license from the patentee of the new process of concentraV ing milk, fitted up an apparatus by which he manufactures annually the produce of about thirty cows. The milk, as it is brought from the dairy, is placed on a long, shallow copper pan, heated beneath by steam to a temperature of about 110° ; a proportion of sugar is mixed with the milk, which is kept in constant motion by persons who walk slowly round the pan, stirring its contents with a flat piece of wood. This is continued for about four hours, during which the milk is reduced to a fourth of its original bulk, the other three fourths having been carried off by evaporation. In this state of consistency it is put into small tin cases, the covers of which are then soldered on, and the cases and contents are then placed in a frame which is lowered into boiling water; in this they remain a certain time, and after being taken out and duly labeled, the process is complete. The milk thus prepared keeps for a lengthened period. It supplies fresh milk every morning on board ship, and may be sent all over the world in this portable form " CHAPTER IV. PEESEEVATIOH OF FOODS. Preservation of Grain, Meal, Seed, etc. — All kinds of grains, nuts, and seeds should be perfectly dried and cleaned, and kept in a cool, well-ventilated place. Dried corn has been Kept in good condition for more than eighty years. It is espe- cially important that flour and meal be kept in a clean, sweet room, exposed to no effluvia from vaults, cellars, or sinks, and not injured by smoky fireplaces and stoves. All kinds of flour and meal ought also to be fresh ground ; for they will never long preserve, when broken, all the nutritive virtue of the seeds. Grinding the grain exposes its proximate elements to oxida- tion or fermentation, hence the invariable rule with all farina- ceous foods should be to have them ground as near the time of using as possible. It would be a vast advantage to the health of the community if hand-mills were kept in every family. Wheat-meal will mold or oxidate sooner than fine flour, on account of the mucilage contained in the bran ; and Indian meal is very liable to acquire an acid or musty property if long kept. Moths, too, are apt to infect it, especially if stored in a damp place. Walnuts, filberts, and chestnuts may be preserved a long time by packing them, when perfectly dry, in jars or boxes, with fine clean sand ; or they may be buried in the ground, in a pit lined with clean straw. Lima beans and green peas may be dried in the pure air or in a warm room, when young and tender, and thus kept for winter use. . Green corn can be preserved by turning back the husk, all but the last thin layer, and then drying in a warm room or in the sun. It may also be parboiled in a bag, and then dried as above. 110 Hydropathic Cook-Book. Preservation of Vegetables— Refrigeration— Scalding— Drying. Preservation of Vegetables. — During the hot season various kinds of vegetables, as peas,JDeans, cucumbers, squash- es, etc., may be preserved for days in a room attaohed to an ice-house. The temperature, however, should not be so low- as to freeze them.' Various kinds of roots, stems, tubers, and leaves may be preserved by simply cutting them in thin slices and drying ; but as most of them will keep in the green state long enough in a cool, dry cellar, or buried in the ground be- low the freezing-point, it is hardly worth the trouble to dry them. Potatoes, turnips, carrots, parsneps, beets, cabbages, etc., will keep nearly the year round in either way. The stalks of rhubarb or the pie plant can be conveniently dried and kept for winter use. Artichokes, asparagus, carrots, cabbages, turnips, parsneps, potatoes, onions, celery, beets, and, indeed, all other vegetables, may be preserved by being scalded or parboiled, placed in bottles, then into the hot-water bath for an hour, and corked tight. Drying vegetables to that degree that they may be ground into flour, may be accomplished in, the following manner, yet other similar methods will readily suggest themselves to any one who studie^ the subject. The roots are to be sliced and laid upon metal plates heated by steam. In fig. 80, a is a shallow vessel for holding the material to Fig. 80. VBQETABLE DRYINO APPARATUS. h, a pipe for adding cold water to the boiler. be dried ; b is a boiler of wa- ter heated by a chafing-dish; c, a lamp, the heat from which passes through the boiler in a tube ending in the chimney, d; e, the pipe conveying the steam from the boiler to the. bottom of the vessel, a ; f is a waste- pipe for the condensed steam ; g, a pipe for the waste steam; Preservation of Foods. Ill Bales for Gathering Fruit— Preservation of the more Perishable Fruits. Preservation of Fruits. — In gathering fruits for winter use, great care should be taken not to bruise them nor break the skin, as the injured parts soon rot. Apples, pears, etc., intended to be kept as long as possible, should be care- fully picked from the trees, not bent nor shook off. They should also be gathered on a clear dry day. The more deli- cate kinds, as peaches, apricots, and nectarines, should not even be wiped, as this would rub off their bloom or down, and makes them decay more rapidly. Choice apples and pears may be kept very well, and often the year round, by wiping them gently dry, covering each with dry, soft paper, and laying them on shelves; or on shelves covered with paper without wrapping them. Pears and apples, if gathered a few days before perfectly ripe — not over six or eight — and packed carefully with dry moss, sand, bran, or in baskets lined with stout . paper, will keep through the winter. Pineapples may be kept much longer than usual by twist- ing out the corners, which, when suffered to remain, absorb and exhaust the juice of the fruit. There is probably no better way of preserving oranges and lemons than by wrapping them singly in papers, and packing them in jars or in dry sand. The principal condition on which the preservation of the more perishable fruits depends, is the exclusion of atmospheric air. The more perfectly this is effected, the longer and better will the fruits be kept unchanged. . And many fruits may be kept good for months, with a mere trifle of sugar, provided the air is nearly all excluded from the vessels which contain them, when otherwise they could not be kept without being ■preserved in sugar, pound for pound. I have known straw- berries, ,, whortleberries, peaches, pears, tomatoes, quinces, blackberries, etc., put up in this way, very nearly as well fla- vored and fresh in the middle of the winter as when first gathered in their season. 1.12 Hydropathic Cook-Book. Drying Apparatus— Air-tight Bottles— Keeping Grapes. Mr. William R. Smith, of the interior of this State, has. experimented pretty extensively in this method of preserving fruits, and has supplied our market with good fresh peaches, pears, tomatoes, quinces, etc., in mid-winter. The North American Phalanx Company are now construct- ing an admirably planned building for preserving fruits and vegetables in. either their ripe or unripe state. The drying apparatus is a series of shallow trays, with open network bot- toms, supported above each other on sliding racks, making a double- column of drying trays about thirty feet in height, all warmed to any requisite degree by the steam of a boiler in the basement. They are also largely engaged in putting up fruits ; and have succeeded in so perfectly excluding the atmospheric air, as to keep tomatoes, berries, peaches, and pears, etc., fresh and undecayed a whole year, and sgme of them even longer. They are put up in wide-mouthed quart jars, either of glass or stone. The fruit (except berries) is peeled, quartered, and their pips taken out, and the jars filled. These are then placed in a trough or shallow square tub, into which hot water is al- lowed to run till it surrounds the jars nearly to the top. The juice is thus heated sufficiently to expel the air, but not so as to boil or cook the fruit. The cork is, lastly, introduced, and covered with paste, cement, sealing-wax, or something imper- vious to air. Undried grapes may be preserved a long time by placing them in large jars, filling up the jars with sawdust, and then cementing the lids so as entirely to exclude the air. The following methods of keeping grapes in good condition long after they have ripened are convenient, and are said to be very successful. " Cut off the grapes, with a joint or two, or more, of wood below each bunch ; make a clean cut, and apply sealing-wax, as hot as can be used, to it, and seal the wood closely, so that no air can enter the tissues comma nicating with the bunch. Then hang the bunches up on corda Preservation of Foods. 113 Bottling Gooseberries and Currants— Preservation by Scalding. with the stalk-ends downward, suspended across a closet in a cool, airy room, taking care that they do not touch each other ; cut down as wanted. Or this : cover the table in the fruit- room with fine, dry moss, and on this lay the bunches which have been carefully picked and cleaned of all bad berries, wiping the sound ones with a delicate piece of flannel ; leave the bunches on the moss three days, each bunch by itself, which prevents the grapes from being injured by the pressure of their own weight ; for want of moss, use cotton. Prepare hoops of proper strength, some three feet in diameter, with strings to suspend them, and attach the grapes to the hoop ; take iron wire, just stout enough, when made into an S-shaped hook, to suspend one bunch — now fix one of these hooks to the bottom-end of the bunch, and hang* it on the hoop, so as to keep each bunch by itself. When they have hung some eight days, they will be free from moisture, if the weather has not been too damp, and when they are dry, close up the room perfectly tight ; examine the grapes every eight days, remov- ing all bad ones." Green gooseberries and currants, if gathered in very dry weather, may be cut from the stalks carefully, and dropped gently into wide-mouthed bottles. The bottles are then to be corked and rosined or cemented, and buried below the frost, or kept in a very dry, cool cellar. They will keep still better if the bottles are plunged for a few moments in hot water before corking. Scalding fruit, so as to coagulate the gluten, and thus arrest the fermentation, has been resorted to successfully in preserv- ing some kinds of fruits, especially apricots, gooseherries, cur- rants, raspberries, cherries, and plums. Wide-mouthed stone bottles are filled with the fruit, carefully picked ; they are then placed in a kettle filled with cold water nearly to the mouth of the bottles, and the water heated to one hundred and sixty-five degrees. After subjecting the fr.uit to this degree' of heat for half an hour, the bottles are hermetically sealed. 114: Hydbopathio Cook-Book. Covering with Water— Boiling — Peaches in Tin Cases. The cranberry, and some of the smaller kinds of apples, will keep for a considerable time by being covered with water. The juice of the grape, tomato, and probably many other fruits, may be preserved by simply boiling it for a short time, and then afterward secluding it from the atmosphere. Some fruits of the gourd kind — pumpkins, squashes, etc., can be dried on metal plates heated by steam, sufficiently to be powdered or ground into a fine flour. The Shakers sell the article as pumpkin powder, which is very convenient for making pies expeditiously. Peach leather and tomato leather are prepared by squeezing out the pulp of the very ripe fruitj spreading it out thinly on plates or shingles, and drying in the sun, or by hot air or steam, until quite hard and tough. They may also be dried 1 in a brick oven. The following method of preserving peaches in tin cans recently appeared in a Mississippi paper, from the pen of a writer who claims to have had considerable experience. " In the first place, be absolutely certain that the cans are made air-tight. Peal your peaches, cut them in halves, take out the seeds, and fill the cans within a half inch of the top, shaking the peaches down as close as possible. Then take loaf-sugar in the proportion of two' pounds to a pint of water, boil and strain. Pour this sirup over the peaches in the cans, and then have the square piece of tin put on, leaving a small vent in the center. Place the cans in a kettle with water enough to come within an inch of the top of the cans. Boil the cans from fifteen to thirty minutes, or longer if necessary keeping the vent open with a knitting-needle, until the air or sirup ceases to flow. Remove the kettle from the fire, and while, the cans remain in the hot water close the vent with solder. " This is decidedly the best plan, as I well know by expe^ rience. It takes no more sugar to make the sirup than it will take to sweeten them after you open the cans for use," ' Preservation of Foods. 115 Preservation of Pomaceoua Fruits — Cultivation of Currants and Gooseberries. Pumpkins and squashes, and the stalks of rhubarb, can be conveniently peeled, cut into slices or strips, and dried in either of the foregoing ways. The pomaceous fruits — apples, pears, peaches, etc. — peeled, cored, and cut into slices, or, if not too large, simply quartered, preserve their flavor and nutritive properties very well for nearly a year. The majority of berried fruits retain a good degree of their dietetic qualities the year round, on being dried and kept in boxes or bags in a cool, clean, airy place. The following valuable remarks on the cultivation of cur- rants and gooseberries, are from a late number of the Vermont Chronicle : "It is presumed that not one in a hundred understands the simple process of cultivating either currants or gooseberries, although it has been detailed in the horticultural books with which the world abounds. Thousands of persons, with every appliance for success, are still content to live without a plen- tiful supply of these delicious, healthy, and cheap luxuries, merely because they have not thought of the matter. They have a few stinted bushes set in the grass, with three fourths of the stocks dead, and then wonder why they do not bear in abundance. " There is not a more beautiful shrub growing than the cur rant, properly propagated ; and the same may be said of the gooseberry. Cultivators who pay any attention to the sub- ject never allow but one stock, or, as the English say, ' make them stand on one leg;' thus forming a beautiful miniature tree. " To do this you must take sprouts of last year's growth, and cut out all the eyes, or buds in the wood, leaving only two or three at the top ; then push them about half the length of the cutting into mellow ground, where they will root, and run up a single stock, forming a beautiful symmetrical head. If you wish it higher, cut the eyes out the second year. I 116 Hydropathic Cook-Book. Various Methods of Conserving Fruits — Plan of an Ice-HoHse. have one six feet high. This places your fruit out of the way of hens, and prevents the gooseberry from mildewing, which often happens on or near the ground, when it is shaded by a superabundance of leaves and sprouts. It changes an unsightly bush, which cumbers and disfigures your garden, into an orna- mental dwarf tree. The fruit is larger, ripens better, and will last on the bushes, by growing in perfection, until late in the fell. " The mass of people suppose that the roots take out from the lower buds. It is not so ; they start from between the bark and the wood, at the place where it was cut from the parent root." The methods of conserving fruits by means of sirup, alco- hol, vinegar, and salt, need not be dwelt upon here. The first is, to say the least, very bad, and the last two are outrages upon the human stomach, which no intelligent physiologist or sensible hydropath ought ever to tolerate. Ice-Houses. — These are so intimately connected with the Fig. 81. PLAT* OF AN ICE-HOUSK. subject of preserving food, that some gen- eral plan of construct- ing them seems ap- propriate in this place. Fig. 81 is an outline of the method com- monly adopted. A well is sunk in the form of an inverted cone, a, 4, which is lined with cement or brick- work, of a brick and a half in thick- ness, and arched over. The ice is put in through the opening g, at top, and token Pbeseevation of Foods. 117 Arrangements about an Ice-House — Economical Contrivance. out at the side door, c ; a drain, d, e, at the bottom carries off the water of the melted ice. The conical form of the well is for the purpose of having the ice keep compact by sliding down as it melts. The walls of the cone should be built with good hard mortar or Roman cement. At the bottom the ice should be supported on a thin wooden grating, or an old cart-wheel, as represented in the cut. Where the situation will not ad- mit of a drain, the bottom of the ice-well may terminate in a small well sunk still deeper, and this emptied by a pump. The passage to the ice-house should be divided by two or more doors, so as to keep a current of external air from reach- ing the ice. It is said that ice may be kept for a whole year in the open iir by making a pile of it on dry ground (the north side of a hill being preferable), in a conical form, of a considerable size, in winter during a hard frost, and covering it a foot thicK with a layer of fagot- wood, then with a layer of straw, and lastly one of thatch. It sheuld bo, placed on elevated dry ground, ■nd in a shaded place if possible. CHAPTER V. THEORY OF NUTRITION. Prevalent Errors. — Medical writings are full of errors, and the public mind is full of whims concerning the nature, properties, and nutritive virtues of nearly all the substances employed as food. Much of the confusion that prevails on the subject is attributable to a loose and indefinite use of word's ; and not a little of the error extant is owing to false views of the nature of the nutritive function itself. For example, the term stimulus, or stimulating, is often used in different senses, and not unfrequently without any sense at all. Thus, physicians are in the habit of saying to cold, pale, thin, and debilitated patients, for whom some other doctor has recommended a vegetarian diet, that they require a " more stimulating diet," meaning, of course, flesh-meat. And I have heard more than one doctor of the " old school" call " flesh, fish, and fowl" tonic or high diet, in contradistinction to vegetable food, which they termed reducing or low diet. The phrase "high living" is in common parlance applied- to the habit of eating so gluttonously of unhealthful dishes as to cause the whole body to become a bloated mass of disease ; or else an attenuated wreck of a prematurely worn-out organism — as though it were decidedly vulgar to eat plain, wholesome food and be well Those who become sick and dyspeptic on concentrated aliments, butter biscuits, and short cakeSj'plum puddings, and " knic-knacs" innumerable, are said to suffer from the effects of "too good living" — as though healthful living was actually bad! Many physiological writers tell us that the reason greasy dishes, gravies, etc., are so obnoxious to the digestive organs is, because they are " too rich" in carbon ; as Theory of Nutrition. 119 Nature of Stimulus — Nutrition Defined — Illustrations. though food which had exactly the right proportion of carbon for wholesome nutriment must necessarily be poor ! And we not uncommonly meet with a poor, wretched invalid, who has suffered through half a lifetime, more of infirmity and misery than could be related in a month — all attributable to improper dietetic habits — who, on being told that the adoption and rigid persistence in a plain vegetable dietary will in a few years re- store him or her to comparative health and usefulness, and very materially prolong the period of existence, replies with solemn, yet almost ludicrous gravity, " I had rather live a little letter, and not quite so long." If such expressions do not mislead those who hear them, they do certainly indicate any thing but clearness and precis- ion in the minds of those who employ them ; for no person who entertains definite and correct ideas of the relations of food to health, could ever talk in this nonsensical manner. Definition of Nutrition. — Pure and perfect nutrition im- plies the assimilation of nutrient material to the structures of the body, without the least excitement, disturbance, or impres- sion of any kind that can properly be called stimulating. All stimulus, therefore, is directly opposed to healthful nutrition, and a source of useless expenditure or waste of vital power. Different substances taken into the stomach with food, or as food, may excite preternatural actions or commotions — arouse vital resistance — but such effects are no parts of their nutritive operations or qualities. Stimulus has no applicability to food ; it applies only to foreign substances, as drugs, medicines, and other poisons. Brandy applied to a feeble stomach, or the lash applied to a jaded horse, is a good illustration of a stimulant operation. Each induces action without affording material whereby to sustain that action. Rest and pure aliment are the only true restoratives in either case ; and to neither of these can attach the idea of that preternatural turbulence of the or- ganism which denotes the operation of a stimulus. 120 Hydropathic Cook-Book. The Digestive Function— View of the Abdominal Viscera. Fig. 82. mWm wv& Jin \ Jmi t'i ,'. 'will ABDOMINAL V1BCEKA. Digestion. — Fig. 82 is a general view of the viscera of th« abdomen. 1. The stomach raised. 2. Under surface of the liver. 3. The gall bladder. 4. The spleen or melt. 5. The pancreas or sweet-bread. 6. The kidneys. 7. The ureters. 8. the urinary bladder. 9. A portion of the intestine called duo- denum. 10. A portion of the lower intestine called rectum. 11. The aorta. Theoky of Nutuitiom. 121 "»-■ b ^ Time of Digestion — Beaumont's Experiments — Digestive Processes. It is a common error that such articles of food as are soonest dissolved in the stomach are most easily digested. It is well known that tainted meat, or that which has become pu- trescent by decomposition will " pass along" through the stom- ach and be resolved into a chymous mass sooner than will fresh meat, or even the best of bread. But it would hardly comport with common sense to call such half-rotted flesh most wholesome or most digestible on that account. Digestion is a complex function, beginning with mastication and ending with assimilation ; and those aliments which best secure the due exercise of all the functions subservient to nu- trition, and in the end supply the organism with the best material, are, physiologically, the easiest to be digested. Much stress has been laid by all late writers on digestion and cookery on the experiments of Dr. Beaumont, who introduced into the stomach of Alexis St. Martan — the stomach having been perforated by a gun-shot wound— nearly a hundred dif- ferent alimentary substances with a view of ascertaining their " mean time of chymification." I do not regard those experi- ments as of any scientific importance, beyond that of affording another illustration of principles which can be as' well demon- strated without the experiments, viz., that alcoholic stimulants, spices,, etc., retard digestion by inflaming the coats of the stomach. As already intimated, it matters not whether a given aliment digests or dissolves in one hour or six, so far as its nutritive value is concerned. This must be determined in some other way. Summary of the Digestive Processes. — The phenomena of nutrition comprehend. the following processes, and in the order named: The food, when solid, is first reduced to fine particles by the teeth and other masticatory organs, at the same time mixed with the solvent fluid secreted by the salivary- glands. It then passes into the stomach, where it receives another solvent — the gastric juice, and is subjected to a kind 6 122 Hydeopathio Cook-Book. Changes of the Nutrient Material — Insalivation. ^ • of churning motion by the action of the muscular fibers or coats of the stomach. When it becomes reduced to a homogeneous mass (chyme), it passes into the first intestine — the duodenum. There it receives still another solvent — the pancreatic juice, which completes its solution. Its nutrient portion (chyle) is taken up by the lacteal absorbents, carried through a set of glands (mesenteric) which further elaborate it ; it is next passed on to the lungs, where it is vitalized by contact with atmo- spheric oxygen ; thence it passes through the heart and arteries into the fine hair-like structure of vessels (capillaries), where the last process of digestion is performed, and the material of food finally fitted for becoming a part of each organ and struc- ture of the body. Its assimilation with, or adhesion to, the living tissue completes the complex function of nutrition. But as the philosophy of this subject ought to be understood by every mother and every cook — and every mother ought to be a cook — a few illustrations will be worth the space they will occupy. v Insalivation. — No part of the digestive process is more im- portant, and none is, by the great mass of people, so little appreciated, as that of insalivation. In order that every part and particle of our food may be thoroughly mixed with the saliva, nature has provided six distinct glands, three on each side of the jaw, whose office is to secrete the salivary fluid. The presence of food in the mouth excites the salivary glands to action, and the act of mastication further provokes the flow of saliva. Thus, without some portions of our food being of a solid consistence so as to secure thorough mastication, it can not be properly mixed with the saliva. It has been noticed that herbivorous animals have a much more copious secretion of saliva than the carnivorous ; and it is true, also, that vegetarians of the human species have this secretion more abundant than those who partake of a mixed diet. Spices, condiments, salt, vinegar, etc., tend to Check th« Theory of Nutrition. i23 Morbid Salivary Secretion — The Salivary Glands. secretion by producing an inflammatory condition. Those who defile their mouths with tobacco juice or smoke often have a morbid running or driveling from the mouth, not of true saliva, however, but of a depraved and acrid secretion analogous to a "running at the nose" in the case of "ca.tarrh of the head," and other morbid affections of the mucous membrane. Fig. 68. vliPw''/'// THB BATJVAET GLA1TD8. In Fig. 83 are seen all the glands of one side, in their pro- per situation. 1. The parotid gland. 2. Its duct. 3. The submaxillary gland. 4. Its duct. 5. The sublingual gland. Mastication. — A glance at the anatomical structure of the teeth is alone sufficient to impress the close observer of the teachings of natural history with the importance of " eating slowly and chewing deliberately." Fig. 84 exhibits a lateral view of all the teeth, in situ. The front incisor, or cutting teeth, are sharp on the edges, for the 124 Hydropathic Cook-Book. The Masticatory Organs— The Soft Palate— Deglutition. Fig. 94. ABUANGEMEXT OF THE TEETU. purpose of cutting or dividing the food into smaller portions ; the cuspid, or eye-tooth, which projects a very little beyond the others, grasps more firmly the alimentary substance ; the bicuspid come next, having two prominences on their points, to break the alimentary substances into still finer particles; and, lastly, the molars, or grinders, with four or five promi- nences and depressions each, to reduce and comminute the food to a homogeneal and pulpy mass. Deglutition. — Fig. 85 is a view of the mouth, showing particularly the soft palate, tonsils, and tongue. 1. Anterior arch of the soft palate. 2. Posterior arch. 3. Tonsils. 4. Uvula. 5. Communication between the mouth and pharynx. 6. The tongue. 7. Anterior or nervous papilla;. 8. and 9. Upper and lower turbinated bones dividing the nostrils into (10) chambers. The soft palate is composed of muscular fibers inclosed in the mucous membrane of the mouth, and forms a movable partition, suspended, transversely, from the posterior part of the bony arch of the palate. No less than ten distinct muscles enter into the formation of the soft palate, which are so disposed as to render it capable of descending and applying itself Theory of Xu tuition. Explanation of the Physiology of Deglutition. 125 against the tongue, so as Fi s- *>■ completely to close the pas- sage between the mouth and pharynx ; and also of as- cending obliquely backward toward the posterior head of the pharynx, so as to close up completely the passage between the. pharynx and the nose; thus performing the part of a double valve. The conical-shaped uvula hangs pendulous from the center of the soft palate. It assists in completing the valve formed by the soft palate and also in modulating the voice. When destroyed by disease, therefore, both the deglutition of food and ouoahs op DioicTmoir. the sound of the voice are rendered more or less imperfect. Every time the act of deglutition is performed, the openings to the windpipe and to the nose are closed, so that during this operation all access of air to the lungs is stopped, consequently it is necessary that the passage of the food through the pharynx should be rapid. Mastication, a voluntary process, may be performed slowly or rapidly, perfect])' or imperfectly, without serious mischief; but life depends on the passage of the food through the pharynx with extreme rapidity and with the nicest precision. It is therefore taken out of the province of volition and entrusted to organs which belong to the organic life, organs which carry on their operations with the steadi- ness, constancy, and exactness of bodies whose motions are determined by a physical law. 136 Hydeopathic Cook -Book. Organs and Pai-ts wilhin and around the Mouth. Fig. 86. GIDH VIKW OF TUB MODTIT. Fig. 86 is a side view of the mouth, pharynx, nose, etc. 1 Mouth. 2. Tongue. 3. Section of the lower jaw. 4. Sub- maxillary gland. 5. Sublingual gland. 6. Hyoid bone. 7. Thyroid cartilage. 8. Thyroid gland. 9. Trachea. 10. In- terior of the pharynx. 11. Section of the soft palate. 12. The Esophagus. 13. Interior of the nose. 14. The two spongy bones dividing it into three chambers. 15. The pos- terior communication with the upper part of the pharvnx. The tonsils, which co-operate with the other glandular struc- tures of the mouth in secreting solvent and lucubrating fluids, are inclosed between two layers, produced by the separation Theory of Nutrition. 127 Motions of the Tongue — Unperverted Instincts — Seasonings. of the lateral edges of the soft palate. They are seen in fig. 87, which is a poste- Fi g . 57. rior view of the nose, mouth, pharynx, and larynx. 1. Posterior openings of the nose, communicating with the upper part of the pharynx. 2. Pos- terior surface of the soft palate. 3. Uvula. 4. Back part of the mouth communicating with the pharynx. 5. The tonsils. 6. Back part or root of the tongue. 7. Posterior surface of the epiglot- tis. 8. The larynx. 9. Opening of the larynx into the phar- ynx. 10. Cut edges of the pharynx. 1 1. Esophagus, the continuation of the pharynx. 12. Trachea, the continuation of the larynx. 13. Muscles acting on the pharynx. The tongue is composed of six distinct muscles, the fibers of which are so interwoven as to form an intricate network, and afford a variety and rapidity of motion almost inconceiv- able ; many of which are necessary to brincj the food under the operation of the grinding teeth, and to urge it, when prop- erly prepared, into the esophagus, on its way to the stomach. The advantages of pure instincts and unperverted senses in developing the gustatory properties of aliments instead of pep- per, salt, and vinegar, are well indicated in the following extract from a late English work {Philosophy of Health) by Dr. South- wood Smith : rasH TEE 110'JTn POSTSBXOSLT. 128 Hydbopathic Cook-Book. Sensation and Volition— Mastication— Taste and Smell. " It is deeply interesting to observe the part performed in these openations by sensation and volition, and the boundary at ^jhich their influence terminates and consciousness itself is lost. Mastication, a voluntary operation, carried on by volun- tary muscles, at the command of the will, is attended with consciousness, always in the state of health of a pleasurable nature. To communicate this consciousness, the tongue, the palate, the lips, the cheeks, the soft palate, and even the pharynx, are supplied with a prodigious. number of sentient nerves. The tongue especially, one of the most active agents in the operation, is supplied with no less *,han six nerves derived from three different sources. These nerves, spread out upon this organ, give to its upper surface, a complete covering, and some of them terminate in sentient extremi- ties visible to the naked eye. These sentient extremities, with which every point of the upper surface but more espe- cially the apex, is studded, constitute the bodies termed pa- pillae, the immediate and special seat of the sense of taste. This sense is also diffused, though in a less exquisite degree, over the whole internal surface of the mouth. Close to the sense of taste is placed the seat of the kindred sense of smell. The business of both these senses is with the qualities of the food. Mastication at once brings out the qualities of the food, and puts the food in contact with the organs that are to take cognizance of it. Mastication, a rough operation, ca- pable of being accomplished only by powerful instruments which act with force, is carried on in the very same spot with sensation, an exquisitely delicate operation, having its seat in soft and tender structures, with which the appropriate objects are brought into contact only with the gentlest impulse. The agents of the coarse and the delicate, the forcible and the gentle operations are in close contact, yet they work together, not only without obstruction, but with the most perfect subservi- ency and co-operation. " The movements of mastication are produced, and, until they Theory of Nutrition. 129 Pleasure in Eating Essential to Perfect Digestion. have accomplished the objects of the operation, are repeated by successive acts of volition. To induce these acts, grateful sensations are excited by the contact of the food with the sen- tient nerves so liberally distributed over almost the whole of the apparatus. To the provision thus made for the production of pleasurable sensation, is superadded the necessity of direct and constant attention tc the pleasure included in the gratifi- cation of the taste. It is justly observed by Dr. A. Combe, that without some degree of attention to the process of eating, and some distinct perception of its gratefulness, the food can not be duly digested. When the mind is so absorbed as to be wholly unconscious of it, or even indifferent to it, the food is swallowed without mastication ; then it lies in the stomach for hours together without being acted upon by the gastric juice, and if this be done often, the stomach becomes so much disordered as to lose its power of digestion, and death is the inevitable result: so that not only is pleasurable sensation annexed to the reception of food, but the direct and continuous consciousness of that pleasurable sensation during the act of eating is made one of the conditions of the due performance of the digestive function." Fig. S8. Chymification. — The stomach is a muscular bag, of an ir- regular oval shape, placed transverse — ly across the uppei part of the abdo men, and capable, in the adult, of holding about three pints. The arrangement of its fibres is exhibited in fig. 88. 1. The ingraui oo»Ts of the stomagii. esophagus, term)!*' 6* 130 Hydeopathic Cooz-Book. Action of the 6tomach — Its Orifices and Curvatures. aling in the stomach, 2. The cardiac orifice. 3. The pylorus. 4. Commencement of the duodenum. 5. The large curvature of the stomach. 6. The small curvature. 7. Its large extrem ity. 8. Its small extremity. 9. Its longitudinal muscular fibers. 10. Its circular muscular fibers. The contraction of the longitudinal fibers diminishes the length, and that of the circular fibers the diameter of the tube; hence the food, acted upon by both sets of muscular fibers is turned, squeezed, and compressed, during digestionj in various directions. The' esophagus opens into.the left extremity of the stomach obliquely, by an aperture called the cardiac orifice ; and at. the right extremity the stomach opens into the duodenum by a smaller aperture, called the pyloric orifice. Between these orifices are the two curvatures of the stomach, the one above called the smaller, and the lower on the larger curvature. The Fig. s». WrailOB or YSL* WJUACII i*ro D^o^SVJU. THEOEY OS" NuTBITION. 131 Coats of the Stomach— Gastric Juice— Pylorus. inner or mucous coat of the stomach is lined with minute bodies called villi, which gives its whole surface a velvety ap- pearance. This mucous coat is- also plaited into numerous folds, termed rugw, whose object is to enlarge the space for blood-vessels and nerves ; and immediately beneath the mucous coat are the follicles that secrete the mucous fluid which lubri- cates and defends its internal surface. Fig. 89 shows the internal surface of the stomach and duo- denum, and also the entrance of the bile duct from the liver into the alimentary tube. 1. Mucous membrane, forming the rugae. 2. Pyloric orifice, opening into the duodenum. 3. Duodenum. 4. Interior of the duodenum, showing the val- vulse conniventes. 5. Termination of the bile duct. 6. The common biliary duct from the gall-bladder and liver. 7. Pan- creatic duct, terminating at the same point as the bile duct. 8. Gall-bladder, removed from the liver. 9. Hepatic duct, proceeding from the liver. 10. Cystic duct, proceeding from the gall-bladder. The gastric juice, which is sometimes called the digestive fluid, from its possessing stronger solvent properties than any other of the fluids concerned in digestion, is probably secreted by the minute extremities or arteries which are expanded upon the villi of the mucous coat. A thick, strong, circular muscle surrounds the pyloric ori- fice, presenting the appearance of a prominent and even pro- jecting band. " This muscular band is the pylorus, while the aperture itself is the pyloric orifice. The office of the pyloruB is to guard the opening out of the stomach, and prevent the passage of aliment until it has been sufficiently acted upon by the gastric juice and the motions of the stomach. The importance attached to the nutritive function by the Great Architect of the vital machinery, and its complexity of character, is well indicated in fig. 90, representing the vas- sular connection between the stomach, liver, spleen, and pan- creas. 1. The stomach raised to exhibit its posterior surfaces 132 Hydropathic Cook-Book. Vaficular Connections of the Stomach — Its Nerves. Fig. 90. VASCULAR CONNECTIONS OP THE STOMACH. , 2. Pylorus. 3. Duodenum. 4. Pancreas. 5. Spleen. 6. Under surface of the liver. 7. Gall-bladder, in connection with the liver. 8. Large vessels proceeding from a common trunk (9), to supply all the above viscera. The stomach is plentifully supplied with arterial blood, the quantity sent to it being greater than that supplied to any other organ except the brain. The vessels of the stomach (fig. 91) form two distinct layers, the external of which is distributed to the muscular and peritoneal coats, and the internal to the villi of the mucous coat. The supply of nerves to the. stom- ach is also abundant, both of the organic and sentient sys- tems. Upon the ar- teries, the organic nerves are spread out in such numbers as to envelop them , ',-,,;, y ,,, completely, form. Theory of Kutkition- 133 Nervous Plexuses — Organic Nerves of the Sloinach. . ing, as it were, a coat of nervous plexuses. This arrangement is shown in fig. 92. 1 . Under surface of the liver, turned up Fig. 92. s» ORGANIC KERVKS OF TUB 8TOMACU. to bring into view tne anterior surface of the stomach. 2. Gall-bla .der. 3. Organic nerves enveloping the trunks of the blood-vessels. 4. Pyloric extremity Of the stomach and commencement of the duodenum. 5. Contracted portion of the pylorus. G. Situation of the hour-glass contraction of tha stomach. 7 Omentum 134: Hydropathic Cook-Book. Arrangement of Food in the Stomach — Remarkable Change. In consequence of these organic nerves the stomach is placed, to a great extent, beyond the reach of volition, and enabled, in a state of health, to perform its functions without mental consciousness. Yet their connection with the sentient nerves enables us to experience pleasure when its functions are duly and healthfully performed, and causes us to suffer pain when its office is deranged or disordered. How much distress, and what variety of anguish, a morbid condition of the stomach induces, the victim of dyspepsia only can feel and know. By the learned and celebrated Mr. Hunter the stomach was termed the "center of sympathies." The appellation is emphatically correct, as relates either to its sound or its mor- bid •conditions. Says Dr. Southwood Smith : " The food, on reaching the stomach, does not occupy indif- ferently any portion of it, but is arranged in a peculiar manner always in one and the same part. If the stomach be observed in a living animal, or be inspected soon after death, it is seen that about a third of its length toward the pylorus is divided from the rest by the contraction of the circular fibers called the hour-glass contraction (fig. 92, G). The stomach is thus divided into a cardiac and a pyloric portion (fig. 92, 6). The food, when first received by the stomach, is always deposited in the cardiac portion, and is there arranged in a definite man- ner. The food first taken is placed outermost, that is, nearest the surface of the stomach; the portion next taken is placed interior to the first, and so on in succession, until the food last taken occupies the center of the mass. When new food is received before the old is completely digested, the two kinds are kept distinct, the new being always found in the center of the old. " Soon after the food has been thus arranged, a remarkable change takes place in the mucous membrane of the stomach. The blood-vessels become loaded with blood ; its villi enlarge, and its cryptse, the minute cells between the rugae, overflow Theory of Nutrition. 13S Phenomena in Digestion — Solvent Power of Gastric Juice. with fluid. This fluid is the gastric juice, which is secreted by the arterial capillaries now turgid with blood. The abundance of the secretion, which progressively increases as the digestion advances, is in proportion to the indigestibility of the food, and the quietude of the body after the repast. In the food itself no change is manifest for some time ; but at length that portion of it which is in immediate contact with the surface of tho stomach, begins to be slightly softened. This softening slowly but progressively increases until the tex- ture of the food, whatever it may have been, is gradually lost ; and ultimately the most solid portions of it are completely dis- solved. " When a portion of food thus acted on is examined, it pre- sents the appearance of having been corroded by a chemical agent. The white of a hard-boiled egg looks exactly as if it had been plunged in vinegar or in a solution of potass. The softened layer, as soon as the softening is sufficiently advanced, is, by the action of the muscular coat of the stomach, detached, carried toward the pylorus, and ultimately transmitted to the duodenum ; then another portion of the harder and undigested food is brought into- immediate contact with the stomach, becomes softened in its turn, and is in. like manner detached; and this process goes on until the whole is dissolved. " The solvent power exerted by the gastric juice is most apparent when the stomach of an animal is examined three or four hours after food has been freely taken. At this period the portion of the food first in contact with the stomach is ■ wholly dissolved and detached; the portion .subsequently brought into contact with the stomach is in the process of solution, while the central part remains very little changed. "The dissolved and detached portion of the food, from every part of the stomach flows slowly but steadily beyond the hour- glass contraction, or toward the pyloric extremity, in which not a particle of recent or undissolved food is ever allowed to remain. The fluid, which thus accumulates in this portion of 136 HYDROPATHIC COOK-BOOK. Action of the Duodenum — The Stomach during Chymiflcation. the stomach, is a new product, in which the sensible properties of the food, whatever may have been the variety of substances taken at the meal, are lost. This new product, which is termed chyme, is an homogeneous fluid, pultaceous, grayish, insipid, of a faint sweetish taste, and slightly acid.. " As soon as the chyme, by its gradual accumulation in the pyloric extremity amounts to about two or three ounces, the following phenomena take place. "First, the intestine called. duodenum, the organ immedi- ately continuous with the stomach, contracts. The contrac- tion of the duodenum is propagated to the pyloric end of the stomach. By the contraction of this portion of the stomach, the chyme is carried backward from the pyloric into the car- diac extremity,- where it does not remain, but quickly flows back again into the pyloric extremity, which is now expanded to receive it. Soon the pyloric extremity begins again to contract ; but now the contraction, the reverse of the former, is in the direction of the duodenum ; in consequence of which the chyme is propelled toward the pylorus. The pylorus, obedient to the demand of the chyme, relaxes, opens, and affords to the fluid a free passage into the duodenum. As soon as the whole of the duly prepared chyme has passed out of the stomach, the pylorus closes, and remains closed, until two or three ounces more are accumulated, when the same succes- sion of motions are renewed with the same result ; and again cease to be again renewed, as long as the process of chymifl- cation goes on. " When the stomach contains a large quantity of food, these motions are limited to the parts of the organ nearest the pylorus ; as it becomes empty, they extend farther along the stomach, until the great extremity itself is involved in them. These motions are always strongest toward the end of chymiflca- tion. "The stomach during chymiflcation is a closed chamber; its cardiac orifice is shut hy the valved entrance of the esopha Theory of Nut kit ion. 13Y Kapidity of the Digestive Process — Office of the Bile. gus, and its pyloric orifice by the contraction of the py- lorus. "The rapidity with which the process of chymification is carried on is different according to the digestibility of the food, the bulk of the morsels swallowed, the quantity received by the stomach, the constitution of the individual, the state of the health, and, above all, the class of the animal, for it is widely different in different classes. In the human stomach, in about five hours after an ordinary meal, the whole of the food is probably converted into chyme." The office which the bile performs in relation to the digest- ive function, has long been a controverted point. My own opinion is, that bile is wholly an excrementitious substance, although in the process of expulsion it may act as a chemical solvent of fatty matters, which are taken into the stomach with our food, or as a part of it ; and may also serve as an an- tiseptic to other effete matters which pass off by the bowels. Brodie and Mayo, of England, Tiedeman and Gmelin, of Ger- many, and Leuret and Lassaigne, of France, have each and all satisfied themselves by experiment that the bile is some way recrementitious, and that its presence is necessary to separate the chyle from the chyme in the first intestines. They cut open the abdomen of animals, tied the common gall-duct, then fed the animals as usual, and on killing them some time after, and examining their bodies, found precisely what might have been expected — no chyle in the intestines or lacteals. But my explanation is somewhat different from theirs. In my judgment, the local inflammation and general fever consequent on the injury were sufficient to interrupt the process of diges- tion, and prevent the due formation of chyle, just as fevers an* inflammations do when arising from a variety of other jauses. Nor can I regard the bile, in any degree, as the natural "stimulus" to the peristaltic action of the bowels; nor can I assent to the common doctrine that a deficency of bile is a cause 138 Hydropathic Cook-Bgox BiUuy Secretion Deficient— Its Cause — Chylifloation. of constipation ; for I have known many diarrheas cease the moment a free secretion of bile was poured into the alimentary canal. That the bile is wholly excrementitious is further corrobo- rated by the fact that the stomach will not tolerate its presence for a moment. When, in a morbid condition of the digestive organs, or by a retroverted action of the duodenum, it is pushed upward into the stomach, violent distress, nausea, retching, vomiting, general trembling, etc., evince its noxious properties. There is no secretion in the whole system more generally deficient in civilized society than that of the liver ; no topis connected with fashionable ill-health is more talked about than biliousness ; and nearly all this trouble, it should be known, comes from bad ways of cooking and eating. The pancreatic juice, secreted by the pancreas, is analogous to the saliva. It enters the duodenum at the same point as the bile does ; and no doubt completes the perfect solution of the alimentary matter. It should be mentioned, also, that the duodenum secretes a fluid similar to, if not identical with, the gastric juice ; and, i indeed, some physiologists affirm that the solvent property of the duodenal secretion is equal to that of the gastric juice. Chylification. — The intestinal tube is divided anatomi- cally into the small and the large intestines. ' The small intes- tines, taken together, are about four times the length of the body, and are subdivided into the duodenum, jejunum, and ileum. The large intestines are subdivided into the caecum, colon, and rectum. Tig. 03 is a view of the whole alimentary canal. 1. Esophagus. 2. Stomach. 8. Liver raised, show- ing the under surface. 4. Duodenum. 5. Small intestines, consisting of— 6. Jejunum and ileum. 7. Colon. 8. Urinary bladder. 9. Gall-bladder, ' 10. Abdominal muscles divided and reflected. Theory of Npteitiok. 139 Second, Third, and Fourth Stomachs— Separatiou of Chyle. Fig. 98. ALLMENTAKY CANAL. In a strict physiological sense the duodenum may be regarded as a second stomach, and the jejunum as a third ; and we should scarcely trench on the field of imagination if we called the ileum a fourth; for through the whole length of the small intestines the process of digestion really goes on, a solvent fluid being secreted along their whole inner surface, though most copiously toward the stomach ; while lacteal ves wis, or chyle-carriers, open their mouths upon every portion of' their mucous coat, though most abundantly toward the f-imaeh. In the duodenum the separation of chyle commences, and 140 Hydropathic Cook-Booi. Arrangement of the Valvulae Cocnlventes — Yiew of the Lacteals. in the jejunum we find an admirable arrangement for re- taining the chyle, that time may be allowed for the lacteals to take it up. Fig. 94, INTERNAL YIET7 07 TnE JEJCTfUM. Fig. 94 is an internal view of a portion of the jejunum, showing the arrangement of the mucous folds into valvute conniventes — rvalves which retard or moderate the progress of the chylous fluid without arresting its course. The chyle in its downward course along the small intestines gradually dis- appears, until at the termination of the ileum scarcely any por- tion of it can be detached. Fifr. 95. ramnt bukfaoh cp tub rLEuia. Theory of Nutrition. 141 Arrangement and Course of the Lacteala. When the mucous coat of the small intestines is examined several hours after a meal, the lacteal vessels are seen turgid ■with chyle, and covering its entire surface, as represented in fig. 95. 1. Smaller branches o£ the Iacteals, 2. Larger branches, formed by the union of the smaller. These vessels, which are so numerous, and of such magni- tude as to sometimes almost conceal the ramifications of the blood-vessels, anastomose freely with each other, forming a network, from the meshes of which proceed branches, which, successively uniting, form larger and still larger trunks ; and these, perforating the mucous coat, pass for some distance between the mucous and muscular coats, finally perforating both coats,, and passing to the outside of the intestine, and, with it, are included between the layers of the mesentery, as Fig. 96. 4- COUESB OF THE LAOTEAIS. seen in fig. 96. I. The aorta. 2. Thoracic duct. 3. Exter- nal surface of a portion of small intestine. 4. Lacteals ap- pearing on the external surface of the intestine after having 142 Hydropathic Co dk-Book. Mesenteric Glands — View o£the whole Lacteal Sj'stem. perforated all of its coats. 5. Mesenteric glands of the first order. 6. Mesenteric glands of the second order. 7. Recep- tacle for the chyle. 8. Lymphatic vessels terminating in the receptacle of the chyle, or commencement of the thoracic duct. Within the fold of the mesentery all the different sets of lacteals converge and unite, forming a complicated plexus of vessels, from which the lacteals radiate and advance forward Fig. 97. H LAOTSAL 6VBT1UI. Theoey of Nutrition. 143 The Entire Lacteal System — Receptacle of the Chyle — Defecation. to the mesenteric glands. These glands are small, rounded, oval, pale-colored bodies, consisting of two sets, arranged in a double row, the set nearest the intestine being the smallest. Fig. 97 is a view of the entire lacteal system, or the tho- racic duct, from its origin toits termination. 1. Lacteal vessels emerging from the mucous surface of the intestines. 2. First order of mesenteric glands. 3. Second order of mesenteric glands. 4. The great trunks of the lacteals emerging from the mesenteric glands and pouring their contents into — 5. The receptacle of the chyle. 6. The great trunks of the lymphatic, or general absorbent system, terminating in the receptacle of the chyle. 7. Thoracic duct. 8. Termination of the thoracic duct at— 9. The angle formed by the union of the internal jugular vein with the left subclavian vein. In the first series of glands t\e lacteals intercommunicate so freely that the glands themselves appear to consist of a congeries of convoluted lacteals. Proceeding onward to the second set, they are there again convoluted in a similar man- ner ; and after passing from thence the lacteals unite into larger and larger branches successively, until they finally form two or three trunks which terminate in the small oval sac called receptaculum chyli — in it also terminate the absorbent vessels called lymphatics, which bring back to the circulation waste and superfluous matters taken up from every tissue and organ of the body. The chyle and lymph are, therefore, both poured into the venous blood just as it is about entering the right side of the heart, to be immediately transmitted to the lungs for arterializa'iion and purification. Defecation. — In the large intestines is performed the pro- cess of fmcation — the secretion from the blood of effete matter, and the - expulsion of the waste or innutritious portion of the aliment. The abdominal portion of the digestive organs, with the divisions of the large intestines, are seen in fig. 98. 1. E&> 144 Hydropathic Cooe-Book. Fecal Accumulations — Constipating Food — Large Intestines. Fig. 9«. phagus. 2. Stomach. 3. Spleen. 4. Liver, 5. Gall bladder, with its da„ts. 6. Pancreas, with its duct. 7. Duodenum. 8. Small intes- tines. 9. Large intestines, dividing Into — 10. Caecum. 11. Ascending colon. 12. Arch of the colon. 13. De- scending colon. 14. Sigmoid flexure of the colon, here very imperfectly represented. 15. Rectum. * The question has been lately discussed in the medical world, whether the feces are a secretion from the blood, or the indigestible portions of the food taken into the stom- ach. In my opinion they are both ; the proportions of each varying as the food is more or less nutritive or concentrated. Fecal accumulations in the large bowels, particularly in the cells of the colon, inducing ulcerations, abscesses, piles, fis- tulas, concretions, worms, cholera, bilious cholic, dysentery, etc., are very common with those who use constipating food, of which superfine floufis the chief article. I have never known any of these complaints, worth mentioning, in persons whose diet has uniformly been unbolted farinaceous preparations, with the free use of fruits and vegetables. The large intestines are much shorter than the small, the aecum being only from two to six, the colon about five, and the rectum about eight inches in length ; and their mucous mem- brane is disposed into. apartments or cells, by which the descent of the exerernentitious matter is moderated and regulated. DIGBSTTTB APPAHATr/S. Theokt of- Nutrition. 145 Advice to Mothers — Errors of Medical Teachers — Strange Food. The final dejection of the non-nutrient ingesta and feculent secretions is, like the prehension, mastication, and deglutition offood, attended with consciousness, and placed under control of the will ; an arrangement indispensable to our comfort and convenience, as well as well-being. Pbactical Reflections. — The intelligent mother who has made herself acquainted with the wonderful structures and elaborate functions by which alimentary matter is converted into the substanae of our bodies, will be a thousand times more careful in selecting and preparing the food of her child than she will in choosing the materials and fashion of its clothing. The nature and character of the man or woman has a close relation to what the child was fed upon. It is strange to me — passing strange — how medical philoso- phers, familiarly acquainted with the minutest anatomical structures, and profoundly learned in all their physiological relations to each other and to the external world, can talk oracularly, as they assume to do, of salt, vinegar, spices, tea, coffee, and even alcohol and tobacco, as necessary or useful condiments and stimulants. There is not " a shadow of a shade" of reason for their employment dietetically ; and yet it is the prevailing doctrine of medical books that some of them at least are absolutely indispensable. In the catalogue of articles comprising the ! ' Industry of All Nations," now on exhibition at the Crystal Palace, under the head of " Substances Employed as Food," we find chewing tobacco, various brands of cigars, different kinds of wines, spiritu-. ous liquors, etc. I have no knowledge that a medico-dietetical professor classified" the articles in that catalogue under their respective heads, but the real author, whether he is or is not a real doctor of dietetics, has made no greater blunder than ninety-nine hundredths of the medical profession are making every day in the year. Many persons contend that animal food is more easily as- 7 146 Hydropathic Cook-Bo ok. Corpulency— The Mammoth Pig— Drugs and Poisons Fattening. similated than vegetable, because those specimens of the human being who eat very freely of all sorts of animal foods often become very corpulent ; and others argue that, because hogs and other animals can be fattened to an enormous bulk on a liberal supply of the flesh of other animals, that this is more nutritive than vegetable food. But the error arises from a misunderstanding of the true theory of nutrition. Nutrition, let me say again, is the replenishment of the tis- sues, not the accumulation of fat or adipose matter in the cellu- lar membrane. The latter is a disease, and^ fattened animal, be it a hog or an alderman, is a diseased animal. A welj- developed man or beast, of one hundred and fifty pounds weight, would not have an ounce more of real strength, of act- ing, moving, walking fiber — of bone, nerve, muscle, or sinew — if he or it should be fattened to the bulk of five hundred or a thousand pounds. Fat men, fat women, fat children, and fat pigs, are not examples of excessive nutrition so much as of deficient excretion. And the " Mammoth Pig'' now lying on his bed of straw in the vicinity of the Crystal Palace, and groaning stertorously under the load of more than half a ton of dead, effete, adipose excrement, is far ffom being a specimen of either good looks or good health. Examples of human beings suffering in a similar condition are not rare, and the spectacle they exhibit teaches precisely the same lesson. Various articles which are not only not alimentary in the least, but actually poisonous, as bitter herbs, aloes, cod-liver oil, arsenic, antimony, etc., are famous for fattening man and animals; and' the explanation of this phenomenon has an im- portant bearing, not only on the philosophy of diet, but on that of medication also. When any of the drugs above indicated are taken into the stomach in what are called medicinal doses, that is, in quanti- ties not so large as to cauterize, nor violently inflame, nor para- lyze the organ, the vital instincts at once perceive or feel the injurious impression ; they recognize the presence of an enemy, Theory op Nutrition. 141 Modus Operandi of Fattening Agents and Processes. and the energies of the whole system are concentrated oh the part attacked. In this way the digestive' function may be fcr a time morbidly excited or preternaturally energized, at the ex- pense, however, of all the other bodily functions. At the same time the depurating or excretory organs, being deprived of their due supply of nervous power or vital force, allow the excre- mentitious matters to accumulate ; and thus, for a longer or shorter period, the person or creature may grow fatter, and at the same time deteriorate in general health. If any further testimony is needed to establish the view of I have presented of nutrition, it maybe derived from the well- known fact, that lean or thin persons are always more easily cured, either by natural or artificial methods, of the same fevers, inflammations, and of similar chronic diseases, than " fleshy" or fat people, and that thin persons will hold out longer when subjected to extreme cold, and endure longer when deprived of all food, than corpulent persons, as has been repeatedly ob- served in cases of shipwreck. In'fact, excessive alimentation, or rather abnormal accumulation of adipose matter in the cellu- lar tissue is a common and prolific source of infirmities and diseases. CHAPTER VI. BREAD AND BEEAD-MAB.IHG. Different Kinds of Bread. — Bread has been proverbially called the " staff of life ;" and good bread has been truly regarded as the " perfection of cookery." That person or family who habit- ually eats good bread, ought never to complain much of indigestion ; in fact, poor bread is one of the principal causes of the dyspepsia which prevails almost everywhere among the agricultural popula- tion of this country. Those who appreciate good health, and un- derstand the relation of health to happiness, will bear with me if I dwell somewhat lengthily on this branch of our subject. All breads may be divided into domestic bread and baker's bread. The principal difference is in the greater degree of fermentation to which the latter is subjected, and the alkaline matters which are generally employed by bakers to neutralize the acid created by ex- cessive fermentation. Either kinds of bread may be fermented-^ rendered light by means of yeast ; or raised — made light by means of acids and alkalies ; or unleavened — baked without leaven or risings of any kind. Yeast is, however, in general use in bread- making, very few bakers or private families making any other kind. It behooves, therefore, all bread-makers who employ a fer- ment, to understand the nature of fermentation. Theory of Fermentation. — It may sound strangely to those who are accustomod to read and talk about good, sweet yeast, and beuutifully light bread, to hear that fermentation itself is a rotting process, a decomposition, and hence destructive of certain proxi- mate elements of the substance subjected to its influence. We may as well understand, therefore, at once,. that no kind of bread can be fermented without being to some extent injured ; and all bread- makers who employ yeast ought to know how to manage it so as to deteriorate the article as little as possible. Fermentation, is a process involving a series of chemical changes, by which the organic or proximate elements of vegetable substances Beead and Bkead-making 149 Different Stages of Fermentation — A common Error. are reduced to their ultimate or chemical elements. Different stages of the process have received different appellations, as panary, vinous, acetous, and putrefactive fermentation. Panary fermentation is the decomposition of the sugar or saccha- rine matter of the grain, and the recombination of its elements so as to produce aJcohel and carbonic acid gas. Vinous fermentation is essentially the same thing, this term being applied to the decom- position of the saccharine matter of fruits. The alcohol produced in bread-making is mostly dissipated by the heat of the oven, the remainder evaporating within a few hours after it is taken from the oven; and the carbonic acid gas, being retained, by the tena- cious gluten, raises or puffs up the dough. If the dough is not thoroughly kneaded, good bread can never be made. Why ? If the yeast is not intimately and equally mixed with every particle of the meal or flour, the fermentation — the rotting, if you please — will be unequal, and some portions of the bread will be heavy and compact, while others will be light and spongy, and marked with open cavities. But when yeast is well mixed, the dough must be allowed to raise sufficiently, or it will be raw and clammy ; and yet if the fer- mentation is allowed to proceed too far, the starch and mucilage, as well as the sugar, are, to some extent, destroyed, and acetous add or vinegar is formed, rendering the bread sour and disagree- able. This is the acetous stage of fermentation. • Bulj-if the process of decomposition goes on still farther, the gluten is more or less destroyed, literally rotted, and putrefactive fermentation exists, rendering the bread exceedingly dry, harsh, and unpalatable, especially after it is twelve or twenty-four hours old. These circumstances serve to show, us that the proper manage- ment of yeast-bread requires not only careful .attention, but also good judgment. A good bread-maker and bad housewife — I say nothing of vice versa — are, as might a priori be expected, seldom or never seen in the same person. It is a common error to regard bread as not over-fermented, be- cause it is not sensibly sour to the taste. Fermentation may be carried so far as to destroy the sweetness and richness of the loaf, »nd yet arrested by the heat of the oven just before any appreci- 150 Htdbopathio Cook-Book. Teat of good Bread— Genetal Rules — Umleavened Bread. able acid is developed. And it is precisely here that the great ma- jority of domestic bread-makers fail. Bread is too generally pro- nounced good if it do not feel sticky and heavy on the one hand, nor taste sour on the other. But bread which is " very good" must, in addition to these negative qualities, possess the positive recommendation of being absolutely delicious to the senses of taste and smell. # General Rules for Bread-making. — 1 . Although a fair article of fermented bread can be baked in a common cook-stove or range, yet a brick oven is preferable. 2, The best ovens are constructed of an arch of brick, over which is a covering of ashes, and over this a covering of charcoal, with a finishing layer of bricks over all. This arrangement of non-conductors retains the heat so long, that cakes, pies, apples, custards,, etc., can be baked after the bread. 3. The fire should always be made nearly on the back side of the .oven. 4. A new oven should be heated at least half of the day previous to baking in it, and the lid kept closed after the fire is out until heated for baking. 5. The oven must be heated until all the bricks look red, and are free from all black spots ; but not hot enough to burn flour quickly when sprinkled on the bottom. 6. Whenever bread looks porous and full of holes, it is ready for the oven. It will then exhale a brisk, pungent, lively, but not in the least aegree acid, odor. 7. When bread becomes light enough be- fore the oven is ready, it should be kneaded a little, and thegl kept in a cool place. 8. When removed from the oven it should be taken out of the pans or basins, and placed endwise in a cool, well- ventilated place. 9. When the dough has been properly kneaded, it should be covered with a napkin or light woolen blanket, and kept at about summer temperature, 60° Fahr., until sufficiently light. 10. In very" warm weather, the sponge should not stand, over night, but be mixed in the morning early, and baked in the afternoon. 1 1 . The process of fermentation is arrested at a tem- perature below 30° Fahr., proceeds slowly at 50°, moderately at 60', rapidly at 70°, and very rapidly at 80°. Unleavened Bread. — The best bread that ever was or ever will bo made is unquestionably that of coarse-ground, unbolted Bread and Beead-makinq. 151 Ancient Ways of making Bread— Fermented Breads— Deterioration of MeaL meal, mixed with pure water, and baked in any convenient way- The earliest bread%iakers pounded the grain on a smooth stone, or in a mortar, mixed it with water into a dough, and then baked it in hot ashes, or before the fire. Various savage tribes in this and o^her countries have long made, and now make in a similar manner, an excellent and delicious corn-bread. The inhabitants of new countries, where flouring mills are not to be found, often, from ne- cessity, make good and wholesome bread in this way : An excellent and well-flavored article may be made from a mixture of wheaten and rye flour and Indian meal, in proportions to suit taste or con- venience, beat up with water or milk into a moderately stiff dough, and baked for several hours is an old-fashioned iron baking-kettle. The New England women formerly made this bread in the evening, and covering the kettle with, coals and hot ashes, allowed it to remain over night. For making unleavened bread, the grain should be carefully cleaned — washed, if necessary — and care should be taken to select that which is full and plump. When ground at an ordinary flour- ing-mill, the stones should be snarp, so as to cut the grain into very fine particles. If ground by dull stones, the bran will be mashed off in flakes or scales. The meal or flour should be fresh ground, and never kept a long time, as it deteriorates surely, though slowly, every day after being ground: Fermented Breads. — Bread raised by fermentation may be made of the flour or meal of various grains, or of various ad- mixtures of them. Bat wheat, from its larger proportion of gluten, is superior to all other grains for this kind of bread. Rye contains considerable gluten, and hence a, very fair fermented bread can be made of it. Corn contains so little gluten that, though ex- cellent for unleavened bread, it will not make good raised bread alone. Wheat and Indian, or wheat, rye and Indian, in various combinations, can, however, be made into very good fermented bread. Whether fermented bread be made of unbolted meal, or of fine or superfine flour, it requires essentially the same management. Unbolted flour, however, requires, on account of the swelling propert" of the bran, a somewhat thinner or bo^er sponge, and it 152 Hydeopathic Cook-Book. Eaiaed Bread as compared with Fermented— Acids and Alkalies, should be baked about one half longer than ]jread made of better flour. Raised Bread. — Although bread is raised also by fermentation, the term '' raised bread'' technically applies to that which is ren- dered light or puffed up by means of acids and alkalies instead of yeast. Whether raised or fermented bread is the best or worst, depends very much on the manner in which the bread-making pro- cess is managed. It is a choice of evils. » In making unfermented raised bread, the bicarbonate or sesqui- carbonate of soda and hydrochloric or muriatic acid are employed, in proportion of forty grains of the alkali to fifty drops of the acid. Various other alkalies have been more or less employed, but the above are probably the least objectionable. The alkali is dis- solved and diffused through the mass of ddugh, and then the acid is diluted and worked in as rapidly as possible. The raising or puffing-up material is the same as when ferment or yeast is em- ployed ; for the hydrochloric acid combines with the soda of the bicarbonate, forming common salt — hydrochlorate of soda — and leaves the carbonic acid gas free to puff up the dough. The evil, then, with raised bread, is the presence of common salt ; and that of fermented bread is the destruction of the sugar, one of the proximate elements of the grain. Which is the worst ? Since the publication of the Hydropathic Encyclopedia I have given much attention to this question, but do not find any cause to alter or modify the opinion therein expressed. I will therefore quote : " Raised bread, or bread made light by acids and alkalies, is used to some extent in this country and in England. It has been thought by some that this method of bread-making was an improvement on the fermenting process; but in numerous experiments, I could never succeed as well with acids and alkalies as with yeast ; nor do I conceive the plan to be as healthful, provided both processes are managed in the best possible way. It is true that a part of the sugar is destroyed by fermentation, and it is true that«if the acid and alkali usually employed exactly neutralize each other, there is no extraneous ingredient formed and retained in the bread except common salt, while all the natural properties of the grain are left uncha- ged Beead and Beead-makiS((. 153 Common Salt — Digestibility of Breads — Causes explained. " Those who esteem common salt an alimentary article, will reasonably presume that this bread is better than fermented ; and those who acid a large quantity of salt to their fermented bread, as indeed most commercial and public bakers do, will have an addi- tional argument in favor of the raised as cornj ared with the fer- mented bread. Besides, the raised bread has the actual advantages that it may be put into the oven as soon as mixed, and eaten when recently from the oven, without detriment, which is not the case with the fermented, although most persons do eat this also fresh from the oven, and take the consequences. " But I do not regard salt as an aliment ; in fact, I consider breads of all kinds essentially deteriorated, not only in flavor and consis- tence, but in physiological properties, by the admixture of salt in any quantity. It is the very last place where salt should be used, if employed at all. All the cereal grains, wheat especially, con- tain considerable quantities, comparatively, of earthy phosphates, principally phosphate of lime, which is appropriate for the sus- tenance of the bony structure ; but any additional and unnecessary admixture of saline or earthy matter in those aliments which are already specially furnished with saline and earthy materials, must be the very worst use wc can make of them. If salt must be taken, let it be With those articles of food which contain the least instead of the greatest proportions of saline and earthy matters, as grapes, apples, encumbers, milk, and flesh-meats." Digestibility or Breads. — It is a remarkable fact, that un-^ fermented bread if well made, will "sit on the stomach," even with invalids, more easily than the best fermented bread, though the latter may be much lighter and more friable. It is well known — although the fact is commonly disregarded in practice — that leav- ened bread fresh from the oven is very difficult of digestion, and exceedingly obnoxious to the digestive organs. The reason of this 'has not been generally understood. It is, in myjudgment, owing to three causes. 1. The presence of the small quantity of alcohol which has not been wholly dissipated by Ihe heat of the oven. 2. The presence of a considerable quan- tity of carbonic acid gas, which gradually escapes as the bread be- comes stale. 3. The Antiseptic effect which alcohol has imparted 7* 154 Hydropathic Cook-Book. Antiseptics — Vinegar — Alcohol — Spirits — Salt — Acids and Alkalies. to the constituent elements of the bread. Alcohol, though power- fully destructive to living matter, is preservative of dead matter. The explanation is, that all living matter, while vital, is under- going continual transformations ; and to be preserved alive, must be kept in a condition or state of perpetual change. But the pres- . ervation of dead matter implies that it be kept in a fixed and un- changeable chemical state, its elements being prevented from decom- positions or recombinations. It is on this principle that all antiseptics operate. Thus vinegar, alcohol, spirits, common salt, solutions of arsenic, corrosive sublimate, etc., which preserve fruits, seeds, and animal and vegetable substances so long unchanged, totally unfi* them for food, while they are of themselves absolute poisons. All bread, whether raised, fermented, or unleavened, to be di • gestcd without undue "wear and tear" of the digestive apparatus, must be light, dry, friable, and so porous as readily to absorb water. Bread is also comparatively indigestible if underbaked or over- baked. It is a common error that bread can hardly be overdone in baking. The truth is, that its dietetic nature and its digestibility begin to deteriorate the moment it is fairly cooked. We should, therefore, be just as cautious to take it from the oven as soon as baked sufficiently, as we are to have it remain until well done. Those who have never paid attention to this matter, are little aware how much the flavor and wholesomeness of bread is improved by baking it just enough, yet not a moment too long. When the crusts of loaf-bread are thick and hard, it is custom- ary to wrap the loaf, fresh from the oven, in several folds of wet cloth, to soften it. But this practice is objectionable for the reason that it prevents the free escape of the alcohol and carbonic acid gas, produced by fermentation, thus rendering the bread also more diffi- cult of digestion. The existence of all saline and alkaline matters which have been added to the flour by the cook — common, or table salt not excepted — renders it to some extent less digestible. The antisep- tic property of salt accounts for its injurious effects, and th? use of alkalies is one of the most prolific sources of weak stomachs, ulcerated bowels, sore' throats, cankered mouths, etc. Beead and Bbead-making. 155 Adulterations of Flour — Breaa-makirig Processes — Setting the Sponge. Quality of Flour and Meal. — Unless the grain is well clean- ed before it is ground, we can not have the most delicious bread.* There is, too, a great difference between fresh-ground and stale flour, the former making incompara! ly richer, sweeter bread. Those who " eat to live," or to enjoy, had better, therefore, look well to the kind of grain, to its being thoroughly cleaned from dust, cookie, smut, sand, chaff, etc., and to its being ground but a short time be- fore using. Frauds and adulterations are more generally perpetrated in ar- ticles of food, drink, and medicine, probably, than in relation to all other articles of commerce put together. The wheat-meal or. Gra- ham flour in market, is not unfrequently an admixture of " shorts" or "middlings," with old, stale, soured, or damaged fine flour; and fine flour is sometimes — more especially in European markets — adulterated with whiting, ground stones, hone dust, and plaster of Paris. Whiting can be detected by dipping the ends of the thumb and fore-finger in sweet-oil, and rubbing the flour between them, when, if this ingredient be present, it becomes sticky like putty, and remains white ; whereas pure flour when so rubbed becomes very dark colored, but not sticky. Stone-dust, or plaster of J'aris, n%ay be detected by a drop or two of lemon-juice or vinegar ; if either be present effervescence will take place. This test will also detect chalk, magnesia, or any other alkali. Bread-making. — The following proportions and processes ap- plicable, with slight modifications, to all kinds of bread, may as well be grouped together here, to avoid frequent repetitions. 1. One quart of "wetting," whether of milk or water, is suffi- cient for about five quarts of flour or meal. 2. Ten quarts of flour or meal are about the quantity for an or- dinary family baking, and will make four loaves of about three and a half pounds each. 3. The temperature of the water when mixed with the flour or meal should be about blood-warm. 4. When yeast is used, it should be perfectly mixed or diluted "With milk-warm water, and well stirred before it is put into tha Sow. 5. " Setting the Sp>nge" is a useful precaution against bad yea»t ( 156 Hydropathic Cook-Book. Threo Essentials in Bread-making— Quantity of Teast. as, if it does not rise well, the batter may be removed without wasting much of the flour. It is done as follows : Make a deep round hole in the middle of the flour or meal, pour in the yeast; then, with a spoon, stir into the liquid as much fljur as will make it a thin batter ; and finally sprinkle this over with dry flour or meal until it is entirely covered. The pan or trough is then to be covered with a warm cloth and set in a warm place — by the fire in the winter, and where the sun shines, when practicable, in summer. When the yeast is fresh and sweet, equally good bread may be made without setting the sponge ; but most bread-makers think the sponge facilitates the subsequent kneading. 6. When the, sponge is made, it should stand until the batter has swelled and risen so as to form cracks in the covering of the flour; and then the mass should be immediately formed into dough, by mixing in gradually as much warm water as may be necessary. It must then be thoroughly kneaded — molded over and over with the clenched hands — till it becomes so smooth, light, and stiff, that not a particle will adhere to the hands. The dough is next to be made into a lump in the middle of the»vessel, dusted over with flour to prevent adhesion, covered with a warm cloth, and kept near the fire about ene hour, or until it has become sufficiently light. Lastjy, it is to be made into separate lumps, molded on pasteboard, form- ed into loaves, and placed immediately in the oven. The Three Essentials. — All bread-makers agree that three things must be exactly right, or good bread can not be made — the quality of the yeast — it must be sweet and lively ; the extent or de- gree of fermentation — just enough and none too much ; and the lieat of the oven — the bread must be well cooked, but not at all burned. A failure in either particular will result in a poor article of bread. It is impossible, however, to give more precise rules, for after all is ^aid that can be, something must be left to the careful observation and judgment of the cook. Practice here will make perfect ; and no Dread-maker who duly estimates the importance of good bread, will be long in getting the exact tact in the management of all these particulars. * But another essential, not less important than either of the pre- ceding, may be mentioned, viz., the quantity of the yeast. Many a • Bread and Bkead- making 157 JJrewer's Yeast Objectionable— Making the Original Ferment loaf of bread is spoiled or seriously damaged by using too much. The strength of yeast may vary considerably, and its fermenting property deteriorate with age; but of the best fresh hop-yeast, about one large tablespoonful is the proper quantity for an ordinarj baker's loaf. If the yeast is old, a larger quantity will be required, but the bread will not be as good. This fourth essential, however, like the others, cart be perfected only by experience. Ferment, Leaven, or Yeast. — I find that the majority of cook- books recommend distillery or brewer's yeast for domestic broad- making, because it is stronger. It is precisely for this reason that I object to it. I have never seen a good loaf where it was used, nor do I think such an article will ever be seen. When brewer's yeast is employed, the fermentation is so rapid, that after the loaf appears to be light enough, before the process is arrested in the ordinary method of management, some of the constituents of the flour or meal — all of the sugar, probably, and a. part of the starch and gluten — will be chemically destroyed, rendering the bread of a strong, harsh, and bitterish taste. To senses of smell and taste as susceptible as all senses ought to be, such bread will also impart an impression of putrescency or rottenness, analogous to that which is always disagreeably perceptible from the fermenting vats and slop- tubs of a distillery. Fresh hop-yeast is probably the very best ferment we can em- ploy in the making of leavened bread ; but as a good article of leaven, comparatively, can be produced in various ways, and as it may suit the convenience of all to have a variety of recipes', the following formularies arc therefore given, with which the second part of this work may as well commence. 1. Original Ferment or Yeast. Original ferment may be procured,- or yeast made without using other yeast, by subjecting any kind of flour or meal to fermenta- tion. Wheaten flour or meal is generally employed ; mix the flour or meal with water or milk into a batter or thin dough, and let it Stand exposed to the temperature of about summer heat — 66° to 70°. Fahr. — until it ''rises" or ferments. It will then communi- cate the fermenting property to any other material capable of an* 158 Hydropathics Cook-Book. Salt Unnecessary— Hop-yeast— Potato-yeast— Milk Risings. dergoing a similar process. The addition of molasses or mashed potatoes will accelerate the process. Most persons add salt also, and many think it indispensable ; but it is wholly unnecessary bo far as the formation of ferment is concerned. When the ferment or yeast has been once produced, a supply can be subsequently ob- tained much more easily, by the addition of a small quantity to the fermenting material. 2. Hop-yeast. • Hop-yeast may be most conveniently made in the following manner : Boil a double handful of hops in a gallon of pure soft water for fifteen or twenty minutes ; strain off the liquor while scalding hot; stir in wheat-meal or flour till a thick batter is formed: let it stand till it becomes about blood-warm; add a pint of good, lively, fresh yeast, and stir it well ; then let it stand in a place where it will keep at the temperature of about 70° Fahr., till it becomes perfectly light. This yeast will keep from one to two weeks, if corked tight in a clean earthen jug, and kept in a cool cellar. 3. Potato-yeast. Yeast made of potatoes is a favorite with some domestic bread- makers, and it is certain that very good bread can be made with it. It will not keep as long as the hop-yeast, but has the advantages of rising quicker, while it will not impart the sharp, harsh taste to bread that hop-yeast does when not well managed. Mash half a dozen peeled and boiled potatoes ; mix in a handful of wheaten flour or meal, and, after putting it through a colander, add hot water until it becomes a batter. When blood- warm, stir in a teacupful of baker's yeast, or hop-yeast, which is the same thing. When suf- ficiently raised, cork It tight and keep in a cool place. It is not quite as strong as the hop-yeast, and may be used more freely. 4. Milk Risings. Milk-yeast, or "risings," as this kind of ferment is sometimes called, is made by mixing two tablespoonfuls of flour or meal with • a quart of new milk, and keeping the preparation at about or a little below blood-heat for an hour or two. It requires nearly twice Bkead and Beead-makino. 159 Yeast Cakes— Hard Flour Yeast— Ferment without Yeast as much of this as of the ordinary hop-yeast for a loaf of bread. It makes an agreeable bread for those who are fond of milk, but in warm 'weather it soon spoils. It should, therefore, be eaten tha next day after it is made. 5. Yeast Cakes. These may be kept for weeks or months, and are made by stir- ring good, light, fresh yeast into Indian meal, until a fine dough is formed; this is then made into thin cakes and perfectly dried. They require to be dried very soon after being mixed, or the bread raised with them will have a musty, acrid flavor. It is best to dry them by exposure to a current of warm, dry air, or what is commonly called a drying wind. Sunlight or fire seems to impair their properties. Some persons add a little rye-meal, to make tho dough more adhesive. This hard yeast requires to be kept in a cool, dry atmosphere. One of the' cakes, an inch thick, two inches wide, and three inches long, is sufficient for four quarts of flour or meal. They may be soaked in milk or water till completely dis- solved, and then used like the fluid yeast. 6. Yeast-rubs. Hard flour-yeast, or rubs, is preferred by some to the ye asi-oakes. In making them, the yeast is mixed with wheat-meal or flour, so as to be formed into hard lumps ; these are then dried in a warm place, without being exposed to the sun. The finer particles should be used first, and the larger lumps put into a bag and hung in a dry, cool place. Probably the superiority of these ' : rubs" over the "cakes" is owing to their drying more rapidly, and thus sooner cheeking the progress of fermentation. Half a pint of them is sufficient for three quarts of flour. It is usual to let them soak from noon till night, on the day preceding that for wetting up the bread. 7. Fermekt without Yeast. The following method for making yeast whenever wanted, is rery convenient for those who do not keep yeast on hand. Boil half an ounce of hops and the slices of one good rich apple in a quart of water twenty minutes ; strain off the liquid ; add to it 160 Hydropathic Cook-Book. Flour-yeast^-Ycast of Dried Peas— Unleavened Bread. four spoonfuls of treacle or molasses, and then stir in three quar- ters of a pound of flour, or sufficient to make the consistency, of a thin batter; cover lightly, and set the preparation in a moderately warm place, till fermentation takes place, which will he, in a few hours. It may then be mixed with the flour, and the bread made in the usual way. About double the quantity is required as of the common hop-yeast (No. 2). 8. Flour-yeast. Another convenient method for obtaining fresh yeast, very simi- lar to that of No. 1, is the following, which is copied essentially from the " Vegetarian Cookery." Boil half a pound of flour and two ounces of brown sugar in one gallon of water for an hour ; when milk-warm, put in stone bottles and cork close. It will be ready for use in twenty-four hours. Half a pint of this will be sufficient for ten pounds of bread. 9. Yeast of Dried Peas. A new and very convenient method of making leaven is the fol- lowing. Take a large teacupful of split and dried peas ; put them in a pint of boiling water ; cover them closely to exclude the air ; place them by the side of the fire for twenty-four hours, when it should have a fine froth on the top. A tablespoonful of the liquid will raise one pound of flour. 10. Unleavened Bread. Mix unbolted wheat-meal (Graham flour), or three parts o. wheat-meal and one of Indian-meal (coarse ground), with water sufficient to form a middling stiff dough. Some prefer hot water to "scald" the meal. Roll or mold the dough into a thin cake, not more than half or three quarters of an inch in thickness, and bake immediately in a stove or before the fire. This bread-cake will be rather soft, but very sweet and perfectly wholesome. It may also be molded into loaves of rather small size, and baked in the oven or in the old-fashioned baking kettles, or cooked under hot asheg, after the manner of roasting potatoes. This kind of bread may be made in the same way, of different proportions of rye and Indian, or of wheat, rye, and Indian. Bread and Bkead-making. 161 Fermented Brood— Kaised Broad— Proportions of Acid and Alkali. Fine flour -with equal parts of Indian or of rye and Indian, makes a fair article of unleavened bread. 11. Fermented Bread. Good leavened bread may be made with either fine or coarse wheaten flour or meal, or of either of these with various admix- tures of rye or Indian, or both ; also with either or all of the above, and various proportions of apples, pears, pumpkins, potatoes, po- tato flour," etc. A wooden bowl or well-glazed earthen pan, large enough to hold double the quantity of flour to be used, is the most convenient kneading vessel. To ten quarts of flour or meal add about three gills of hop-yeast, or a pint of potato-yeast ; the fer- mentation must be. carefully watched, and when sufficiently raised, if the oven is not then ready, it must be molded into loaves and kept cool until put in the oven. 12. Raised Bread. Soda, magnesia, saleratus, pearlash, and even ammonia and lime, have been used as alkalies, and vinegar, sour milk, lemon juice, tartaric acid, cream of tartar, and muriatic or hydrochloric acid have been employed as acids, in the manufacture of raised bread without fermentation. So far as healthfulness is concerned, there is little to choose between bicarbonate of soda with sour milk, or this alkali with hydrochloric acid. The next best selection is tartaric acid and the bicarbonate of soda ;• • and next in order, cream of tartar and the bicarbonate of soda. Cream of tartar is, how- ever, very liable to adulteration by the druggists or manufacturers. Saleratus and pearlash are very pernicious articles. When sour milk and soda are used, the quantity of the soda must be somewhat proportioned to the milk ; the more acid or sour the milk, the more of the alkali will be necessary. The point in prac- tice is to have one exactly neutralize the other, so that the bread ■ will neither taste " ashy" or caustic, nor sharp and tart. As a general rule, one teaspoonful — sixty grains or a drachm — of bi- carbonate of soda, known also as supercarbonate and sesquicar- bonate of soda, is sufficient for a pint of sour milk. When the bicarbonate of soda and muriatic acid are employed, forty grains of the former will neutralize fifty drops of the latter. If tartario 162 Hydropathic Cook-Book. Management of Acids and Alkalies — Wheat-meal Bread. acid be employed, one teaspoonful will be sufficient for one and a quarter teaspoonfuls of the alkali. But whatsoever materials are employed, they must be managed iri*the same way. The alkali must be dissolved and thoroughly diffused through the whole mass of flour and when wetted to the condition of a rather stiff sponge, the acid, previously diluted, must be added, and then more flour added, and the acid stirred through the whole with all possible expedition. The more rapidly the acid is diffused through the mass in this way, the lighter will be the loaf, as the carbonic acid gas evolved by the .combination of an acid with the base of the carbonate, is every moment escaping after the aoid and alkali are brought into contact. It is important, too, that bread made in this way be put in the oven the moment it is mixed. If allowed to stand only a short time before being placed in the oven, as has often happened with those who, not being theoretical chemists, have undertaken to manage acids and alkalies, it may come out heavy, compact, and " soggy." It requires baking about an hour, the same length of time as the fermented fine flour bread. 13. Wheat-meal Bread — Graham Bread. In every cook-book I have examined, and in all the medico-die- tetical works I have consulted, I find saleratus or pearlash, and salt always in the recipe for making what those books call brown, dys- pepsia, or Graham bread. Those two drugs ought always to be left out. Molasses or brown sugar is also a fixture in the ordinary receipt books, and as a small quantity — a tablespoonful to a com- mon loaf — is not harmful, the saccharine element may be left to taste. Make the sponge of unbolted wheat-meal in the ordinary way, with either hop or potato yeast, but mix it rather thin. Be sure and mold the loaves as soon as it becomes light, as the un- bolted flour runs into the acetous 'fermentation much more rapidly than the bolted or superfine flour, and bake an hour and a quartei »r an hour and a half, according to the size of the loaf. Bread and Bread-making. 163 Potato, Bye and Indian, Apple, Pumpkin, and Bice Bread. 14. Potato Bread. Boil and peel a dozen mealy potatoes ; rub them through a sieve ; mix them thoroughly with twice the quantity of flour or meal ; odd sufficient water to make a dough of the ordinary consistence ; ferment in the usual way with hop, potato, or pea yeast, and bake in a rather hot oven. 15. Rye and Indian Bread. Rye and corn may be mixed in any proportions, to suit the taste or fancy. The practical rule to observe in making it is, that when the proportion of rye is the largest, the dough must be stiff and molded into loaves ; But when the proportion of corn is the largest, the dough should be made soft, and baked in deep earthen or tin vessels. The greater the proportion of Indian or corn meal, also, the longer the bread requires baking. - If it is half or two thirds Indian, it will need to be. baked from two to three hours. The best way to mix the dough is to pour boiling water over the Indian, and stir it till the whole is thoroughly wet; and when about milk-warm, add the rye-meal or flour, with the yeast, and as much more warm, but not hot water, as may be necessary. 16. Apple Bread. Boil to a pulp one dozen well flavored, sweet, or moderately tart apples ; mix the fruit with twice its quantity of wheaten flour or meal ; ferment and bake in the usual manner. This bread is very, light, porous, and palatable. 17. Pumpkin Bread. Stew and strain the pumpkin, stiffen it with a little Indian-meal, and then add as much more wheaten flour, with the necessary quantity of potato-yeast: bake two hours. This is an excellent and wholesome bread. 18. Rice Bread. To one pint of rice boiled soft and two quarts of wheat-meal add a handful of Indian ; mix with milk to make it mold like wheat-bread, and ferment with yeast. 164 Htdkopathic Cook-Booe. Moist Bice, Sweet Brown, Currant, and Scalded Bread. 19. Moist Rice Bread. Mix a pint and a half of ground rice with three quarts of cold milk and water, which will reduce it to a thin gruel ; boil three minutes ; then stir in wheat-meal till it becomes too stiff to stir with a spoon ; when blood-warm add two gills of yeast ; when light, bake about one hour. 20. Sweet Brown Bread. Take one quart of rye-flour ; two quarts of coarse Indian-meal ; one pint of wheat -meal — all of which must be very fresh ; half a teacupful of molasses or brown sugar ; one gill of potato-yeast. Mingle the ingredients into as stiff a dough as can be stirred with a spoon, using warm water for wetting. Let it rise several hours, or over night ; then put it in a large deep pan, and bake five or six hours. This would be a much more wholesome " wedding cake" than we are accustomed to have proffered us, on certain interesting occasions. 21. Currant Bread. Take three pounds of flour ; one pound of raisins ; two pounds of currants ; one pint and a half of new milk ; and one gill of yeast. Warm the milk, and mix it with the flour and yeast ; cover with a cloth, and set it by the Are. When risen sufficiently, add the fruits and mold it; then put it into a baking tin or deep dish rubbed with sweet-oil or dusted with flour : after it has risen for half an hour longer, bake in a moderately hot oven. 22. Scalded Bread. Stir as much boiling water as will make a stiff paste into one third the quantity of unbolted flour intended to be used : add the yeast, and " set the sponge" with -a little lukewarm water. When it has risen quite light, and the scalded flour has become cold, add the remaining flour, and knead well together : let it rise again ; put it m a tin, and bake in a quick oven till half done ; then re- move it to the upper part of the oven, where it should remain sev- eral hours — the oven being now moderately cool. It should be kept in a cool, dry place a day or two before it is cut. CHAPTER VII. CAKESAND BISCUITS. 23. Wheat-meal Crackers. Mix fiesX-ground wheat-meal with pure soft water into a. stiff dough. Roll out and cut the mass into thin crackers, not quite as thick as the Boston cracker of the shops, but larger in circum- ference, and bake in a brick oven. Be very cautious and not over- cook or burn them. 24. Unleavened Bread Cakes. Wet wheat-meal with pure water into a rather thin dough ; or, if preferred, scald the meal by stirring with boiling water ; roll it as thin as for crackers ; cut into pieces about two inches square, and bake in a range, oven, stove, or before the fire. 25. Wheat-meal Wafers. Mix the unbolted flour as above (No. 24), and form the dough into small round cakes, not more than one sixth of an inch in thickness. Bake as above. (Nos. 23, 24, and 25 are all excel- lent for weak, sour stomach, constipation, worms, bilious affec- tions, etc.) 26. Indian-meal Cake — Johnny Cake. Take coarse-grontt'd but fresh Indian-meal ; scald it by stirring in boiling water until a stiff dough is formed ; then mold it into a cake three fourths of an inch in thickness, and bake on a board before the fire, or in a stove or range. This is excellent for chil- dren, with or without a little milk or molasses. 27. Raised Indian Cake. Take one quart of sour milk or buttermilk ; two teaspoonfnls ♦' •f bicarbonate of soda ; four ouncss of brown sugar, or a gill of 166 Hydropathic Cook-Book. Cora and Cream Cakes— Molasses Cakes— Wheat-meal Sweet Cake. molasses ; coarse Indian-meal a sufficient quantity. Stir the milk, boiling hot, with the meal until a stiff batter is formed ; add the sugar or molasses ; then the soda, previously dissolved ; after ■which, mix in meal enough to form a dough, as rapidly as possible, and bake in shallow pans 28. Rich Corn Cake. Take one quart coarse white Indian-meal ; three pints of scalded milk cooled ; a teaspoonful of bicarbonate of soda ; half a teacup of sugar j and half a dozen eggs well beaten. Mix all together, and bake in pans one hour. This is a good substitute for the baker's " sponge-cake," provided folks will have such things. 29. Corn Cream Cake. Take a pint of thick, sour, but not very old cream ; one quart of milk or buttermilk ; yellow-corn meal sufficient to thicken to the consistency of pound cake ; and bicarbonate of soda enough to sweeten the cream ; add the soda to the cream ; stir in the meal; put it in floured pans, an inch thick, and bake in a quick oven. N. B. A quick oven is so hot that one can count moderately only twenty, while holding the hand in it ; and a slow oven allows one to count thirty. 30. Molasses Cakes. Take equal parts of Graham flour and fine flour , wet up the flour with warm milk and water; sweeten with sirup or New Orleans molasses ; raise with hop, potato, or pea yeast ; form into thin cakes, and bake in a stove or oven. They should not be eaten till several hours after coming from the oven. 31. Wheat-meal Sweet Cake. Take of unbolted wheaten flour one quart ; sweet cream two gills ; sour milk two gills ; bicarbonate of soda one teaspoonful ; and best brown sugar one ieacupful. Mix a part of the flour with the cream, milk, and sugar ; then add the soda, dissolved in a little water, and stir in rapidly the remainder of the flour. Bake in shallow pans in a quick oven. Cakes and Biscuits. "^tte^. Indian Shippers — Various Griddle Cakes — Oatmeal Cake. 32. Indian Slappers. Take one quart of Indian-meal ; two quarts of milk ; and four eggs. Beat the eggs ; mix them with the milk ; stir m the meal, and bake on a griddle like buckwheat cakes. 33. Wheat-meal Griddle Cakes. Wet up unbolted or Graham flour, with water or sweet milk, into a batter, and add a little molasses. It may then be raised with yeast, or with tartaric acid and supercarbonatc of soda, and baked on a soap-stone griddle without grease. 34. Buckwheat Griddle Cakes. Make one quart of flour into a thin batter with lukewarm wa- ter; add a handful of Indian-meal, and half a teacupful of yeast. Keep it in a warm place over night, and bake in the morning. 35. Rice Griddle Cakes. Soak over night one quart of cold, boiled head rice, in four or five gills of milk or water ; the next morning add one quart of milk, and stir in nearly as much flour, and two eggs well beaten. Bake on a soap-stone griddle. Fine bread crumbs or rupked bread, mixed with the rice, improve this cake. 36. Wheat and Indian Griddle Cakes. These are made, in all respects, like No. 33, except that the meal is composed of equal parts of wheat and Indian. Those who have to use iron griddles, can prevent the batter from adhering by dusting them with flour ; olive oil is much better than butter for the same purpose. 37. Oatmeal Cake. Mix fine oatmeal into a stiff dough with milk- warm water ; roll . it to the thinness almost of a wafer ; bake on a griddle or iron plate placed over a 3low fire for three or four minutes ; then place it on edge before the fire to harden. This will be good for months, if kept in a dry place. Like the wheat-meal or hard crackers, it ii an excellent article to exercise too sedentary teeth upon. 168 Hydropathic Oook-Book. Potato Cake, and Bolls — Indian Pancakes — Biscuits. 38. Potato Cake. Boil good, mealy potatoes, and when well dried mash them up with a little olive oil or sweet cream, and a proper quantity of yeast, and as much meal or flour as will make the whole into the consistency of dough ; roll it into cakes, and when sufficiently light, bake in a moderate oven. 39. Flour and Potato Rolls. Take one pound of potatoes, one pound and a half of flour, two ounces of sweet cream, three gills of milk, and a small quantity of yeast. Boil and dry the potatoes ; mix them with the cream, and half a pint of milk; then rub them through a wire sieve into the flour. Mix the remainder of the warm milk with the yeast and add the mixture to the flour. Let the dough rise before the fire ; then make into rolls of any convenient size, and bake in a quick oven. 40. Indias Pancakes — Slapjacks. To one pint of coarse sifted Indian-meal add a small teacupful of fine wheaten flour ; stir them into a quart of new milk, with three or four beaten eggs. Bake on a griddle. These cakes should not be eaten with melted butter : but instead of this, fruit sauce or a little milk may be used as a seasoning. 41. Sour Milk Biscuit. Take two quarts of sour milk or butter-milk, and three tea- spoonsful of bicarbonate of soda, dissolved in hot water. Mix the milk with sufficient flour (fine or coarse as preferred), to make a dough nearly stiff enough to roll ; then add the soda and as much more flour as necessary ; mold and bake quickly. 42. Shortened Biscuit. Take wheaten flour (either Graham or fine as preferred), sweet cream, olive oil, or newly-churned butter without salt) and warm milk and water — equal parts. Mix into a thin batter; add hop or potato-yeast, and thicken with flour or meal. When light enough, bake in a slow oven. Cakes and Biscuits. 16S Drop Cakes — Muffins — Crumpets— Milk Biscuit. 43. Rye Drop Cake. Take one pint of sweet milk, two eggs, and a tablcspoonful of sugar. Stir in rye-flour till about the consistency of pancakes, and bake in floured or oiled cups or saucers, half an hour. 44. Wheat-meal Drop Cake. Take one pint of milk, two spoonsful of cream, two eggs, and one spoonful of molasses or brown sugar. Mix with these mate- rials wheat-meal enough to make a thick batter. Drop on oiled or floured tins, and bake twenty minutes. 45. Corn-meal Muffins. Take one quart of coarse ground aiul sifted Indian-meal, two spoonsful of sweet cream, one qaar.t of milk, one spoonful oi molasses, and half a teacupfr.l of hop or potato-yeast. Make into a thin dough ; let it rise four it five hours ; bake one hour in muffin rings, or in shallow pans. Wheat-meal will make excellent muffins managed in the same way. 46. Hydropathic Crumpets. Mix a quart of warm milk, a teaspoonful of sugar, and a gill of potato-yeast, with flour or meal enough to make a rather thin batter. When light, add a teacupful of sweet cream ; then let it rise about twenty minutes, and bake it as muffins, or in eups. 47. Cocoanut Drops. Take equal parts of grated cocoanut and sifted sugar, and the whites of eggs ; beat to a stiff froth, enough to wet the whole to a stiff batter. Bake in drops the size of a penny, on a griddle or oiled plates 48. Milk Biscuit. Take one pound of flour or meal, three gills of milk, and a large tablespoonful of yeast. Mix well the dough into small balls, and ■when risen sufficiently, bake in a quick oven. 8 170 Hydeopathic Cook-Book. Water-Cure Waffles — Uncooked Breads and Cakes. 49. Water-Cure Waffles. Mix one quart of fresh -wheat-meal with a sufficient quantity of cold milk to make a thick batter ; then add four beaten eggs, half a teacupful of sweet cream, or one ounce of fresh olive oil, a little sugar, and bake in a quick oven. 50. Uncooked Bread Cake. "For this, and the two following recipes, I am indebted to Miss E. M. French, of New London, who has experimented considerably in preparing food without cooking. The idea is sufficiently radical ; but I doubt not the time will come when methods for preparing various articles of food with fery little cooking, if not without any, will be much more highly aprrociated than can be expected at present. Mix with half a pound of figs sufficient ground wheat— coarse Graham flour — to form a dough like well-kneaded bread. The figs should be softened a little with hot water, which will also cleanse them, when they will readily yield to the kneading process. No water is required except what is necessary to soften the figs. The cake or bread may be rolled or cut in the form of biscuit. It should be made fresh whenever wanted for eating. 51. Unbaked Bread Cake. In this kind of bread or eake the ingredient's are cooked before mixing, but not subsequently. To one quart of ground parched corn add a Jeacupful of boiled rice : mix the ingredients well, and form a loaf by placing them in a pan wet with cold water. It may, perhaps, be improved by add- ing uncooked rice flour to form the loaf, when it need not be placed in the pan, but may be rolled or cut in the form of biscuit. 52. Uncooked Fruit Cake. To one quart of ground wheat add one large grated cocoanut with its milk. Drop half a pound of raisins into cold water, and remove their stones, and mix them in the cake. A quarter of cit- ron, grated, will add a fine flavor, and make it very rich. In orde- to keep the cake a few days, crushed sugar, dissolved in a solution Cakas and Biscuits. 171 Potato Scones — Various Toasts — Wheat-meal Fruit Biscuits. of gum Arabic — one ounce to a half teacupful of water, and the juice of a lemon, 'will make a beautiful frosting. Keep it in a cool place. In summer sugar may be grated over the loaf, -which is formed by pressing the dough into the dish with the hand. 53. Potato Scones. Mash boiled potatoesiill quite smooth, and knead with flour to the consistency of a light dough; roll it about half an inch thick; cut the scones in any form desired ; prick them with a fork, and bake on a griddle. '54. Dry Toast For very acid, bilious, and irritable stomachs, dry bread, if well toasted, is often the best food that can be taken. The practical point is to have it well and evenly browned, without being in the least degree scorched or burned. The bread should always be toasted just before it is wanted. Bread which is a little soured 01 over-fermented is improved, though not cured, by toasting.. 55. Milk Toast. Scald sweet milk, and thicken it with a very little flour or wheat- meal. Carefully toast both sides of either brown or white bread (stale bread is best), cracker, or biscuit, till its color becomes yel- lowish-brown ; then put them in the dish for the table, just cov- ered with the thickened milk gravy. 56. Cream Toast. Toast half a dozen thin slices of stale bread nicely and equally on both sides ; turn over them, while hot, half a pint of sweet cream, also hot, and diluted with as much scalded milk. 57. Wheat-meal Fruit Biscuits. Mix Graham flour with just enough of scalded figs — previously washed — to make an adherent dough by much kneading ; roll or cut into biscuits half an inch thick, and two or three mcnes square ; bake in a quick oven. Note. — The English unfermented "forthright" bread is made in Hie same way, with the exception that the meal is wet with watsi 172 Htdeopathic Cook-Book. Fn»t Cakee— Improved Jumballa— Fruit Cake— Wedding Cake. instead of fruit, made into rolls of an inch in thickness, cut deeply across, and baked in a moderately hot oven. 58. Frost Cakes. Take one pound of potato flour, half a pound of best brown sugar, a teacupful of cream, two eggs, and the rind of a citron, grated. Mix the flour with the eream ; then add*the eggs, well beaten, the sugar and the lemon ; whisk them all together fifteen or twenty minutes, and bake in cheese-cake tins in a moderate oven. 59. Improved Jumballs. Take one pound of flour, eight ounces of sweet oil, ten ounces of good white sugar, and two eggs. Mix the flour, oil, sugar, and the eggs, well beaten, into a stiff paste; roll it thin; cut it in shreds, and twist them into rings, knots, or any form that fancy may suggest ; lay them on baking tins ; wet them over with molasses, and bake in a moderately hot oven. 60. Fruit Cake. Take one pound and a half of flour or meal, one quarter of a pound of sultana or blown raisins, one half pound of black cur- rants, four ounces of sugar, one gill of sweet cream, four eggs, one teaspoonful of bicarbonate of soda, and half a pint of sour milk or sour buttermilk. Mix the soda and cream well with the flour or meal ; add the sugar, raisins, currants* and eggs, well beaten; then work all into a dough with the milk as rapidly as possible, and bake in an oiled or floured tin mold an hour and a quarter. 61. Wedding Cake. Take one pound of well-boiled wheaten grits, half a pound of flour, one coooanut grated, one quarter of a pound of black cur- rants, one quarter of a pound of powdered sugar, one pint of olive oil or of sweet cream, and eight eggs. Mix the grits well with the cocoanut and fruits ; add gradually the eggs, well beaten, and the flour, sugar, and oil or cream. Knead the whole thoroughly to a stiff dough, adding cocoa-milk if too dry, and more flour if too moist, and bake in a rather quick oven. CHAPTER VIII. MUSHES AND POEEIDGES. The reader will observe that salt is not mentioned as an ingre- dient of any recipe in this book. But as almost all persons are accustomed to the use of this seasoning, I can only say to them, if they can not bring their appetite at once into subjection to unsalted aliment, they had better use a moderate quantity, and gradually diminish it. In all the cook books I am acquainted with, salt is put down as a fixture - of every dish ; and mushes, especially Indian and rice, are usually considered as unendurably flat and insipid, unless abundantly salted. A little experience with unsalted food, and a little self-denial, will, however, enable all persons to relish not only mushes, but all other farinaceous preparations, with no other sea- onings than sugar or milk. 62. Chacked Wheat Mush. As the grits swell very much in boiling, they should be stirred gradually in boiling water until a thin mush is formed. The boil- ing should then be continued very moderately for one or two hours. If the grits are ground very coarse, they will require boiling five or six hours. A large coffee mill will serve the purpose very well of grinding for a family. An ordinary iron pot will answer to boil the grits in, if they are constantly stirred, or if the vessel stand on legs, so that the blaze of the fire is not in immediate contact with it. The double boiler, however (found at most hardware stores), is the most convenient to prevent burning or scorching. It is a tin or iron vessel sur- rounded by hot water, and contained within another vessel which comes in contact with th fire. 174 Hydkofathic Cook-Book. Hominy — Samp— Eye-meal — Indian-meal and Oatmeal Mush. 63. Hominy. This is generally, in this market, prepared from the Southern or white corn, which is out into coarser or finer particles of nearly uniform size. It is cooked like the wheaten grits, and usually re- quires to be boiled one hour. The fine-grained hominy can be well cooked in half an hour, by boiling a few minutes and then steaming it, without stirring, over as hot a fire as can be borne without scorching. All hominy requires soaking before cooking. Two quarts of water are required for one of hominy. 64. Samp. This is merely a very coarse hominy — the grains of corn being cut or broken into very coarse particles. It should be washed sev- iral times, and the water poured through a sieve to separate the hulls; and it requires boiling five or six hours. 65. Rye-meal Mush. This is made . precisely like the mush of cracked wheat, or wheaten grits. It is particularly adapted to those who.have long suffered from habitual constipation. To persons unaccustomed to the grain, the effect on the bowels is decidedly laxative. The meal must be fresh ground, and made of well-cleaned and plump grain. 66. Indian-meal Mush. White and yellow corn meal are made into the well-known mush called hasty pudding. Either kind is equally agreeable to most persons. It should be stirred very gradually into boiling water, so as to prevent lumping ; it will cook very well in fifteen minutes , but half an hour's gentle boiling improves its flavor. 67. Oatmeal Mush. This, in Scotland, is called stirabout. It is a favorite with many persons, and makes a pleasant change of dishes. It is cooked pre- cisely like Indian mush. Hushes and Poeeidges. 175 Farinaceous Mashes— Corn Starch Blanc-mange— Molded Farinacea. 68. Wheat-meal Mush. This is an excellent article for infants and young children — much better than the farina, which is so extensively employed. It will do for a change in the cases of adults ; hut is not equal to the coarser preparations of the grain. It is cooked like Indian mush 69. Faiuna Mush. This is too nutritive, or, rather, concentrated an aliment for an every-day dish, but will do occasionally for variety's sake. It is made into mush in the same way as Graham flour or Indian meal. 70. Rice Mush. Put one pint of plump head rice, previously picked over and washed, into three quarts of boiling water ; continue the boiling fifteen to twenty minutes, but avoid stirring it so as to break up or mash the kernels ; turn off the water ; set it uncovered over a moderate fire, and steam fifteen minutes. Rice is " poor stuff'* without salt, say the cooks, and cook-bookB. If you find it so, reader, try a little sirup or sugar." 71. Rice and Milk Mush. Boil a pint of clean head rice fifteen or twenty minutes-; pour >ff the water; add a little milk — mixing it gently so as not to ■>reak the kernels — and boil a few minutes longer. 72. Corn Starch Blanc-mange. Dissolve half a pound of corn starch in a pint of cold milk; hen put it into three pints of boiling milk ; and boil very mod- jrately five or six minutes. 73. Molded Farinacjea- Nearly all the boiled farinaceous foods may be molded to please the fancy, in teacups, glasses, or earthen molds. Wheaten grits, rice, farina, corn starch, etc., may be put into the molds, or dishes, previously wet in cold water, as soon as cooked, and when cooled turned out on china or glass plates. The addition of a little whortleberry, raspberry, blackberry, or strawberry juice, will afford 176 Htdbopathio Cook-Book. Milk Porridge — Various Farinaceous PorridgflB. an innocent coloring material for those who have time and inclina- tion to indulge in such amusements. 74. Milk Porridge. Place a pint and a half of new'milk and half a pint of water over the fire ; when just ready to boil, stir in a tablespoonful of flour, wheat-meal, oat-meal, or corn-meal, previously mixed with a little water ; after boiling a minute, pour it. on bread cut into small pieces. 75. Wheat-meal Porridge. Stir gradually 'into a quart of boiling water half a pound of. wheat-meal, and boil ten or fifteen minutes. It may be flavored with a little milk, molasses, or sugar. 76. Oatmeal Porridge. Eub three quarters of a pound of oatmeal into a little cola water, till the mixture is smooth and even ; add it to tnree pints of boiling water; allow the whole to boil gently about twenty minutes. Serve with milk, sirup, or sugar. 77. Hominy Porridge. Steep one pound of hominy, prepared as in 63, in water ten hours, and then dried in a stove or oven ; pour off the fluid which has not been absorbed ; add three pints of milk, and set the whole in a moderate oven two hours, till all the milk is absorbed; pour into saucers, and serve with milk and sugar. 7_8. Sago Porridge. Soak four tablespoonfuls of sago a few minutes in one quart of cold water ; then boil it gently one hour, and pour it into soup plates. 79. Rice and Sago Porridge. Take equal quantities of rice flour or ground rice and sago, and proceed as in 77. 80. Bean Porridge. Mix three tablespoonfuls of bean -or lentil flour with one pint of wateT boil ten minutesj stirring it continually. CHAPTER IX. PIES AND PUDDINGS. As usually made, pastry is one of the worst abomination!, of modern cookery ; I can hardly conceive of any thing more indi- gestible than the crust of a baker's pie. Still, a great variety of pies can be made, which are as delicious as any one ought to eat, and which are but a slight departure from the use of bread, fruit, and sugar, on physiological principles. 81. Pie Crust. • The crust for pies and tarts may be made comparatively whole- some in a variety of ways. Any kind of flour or meal, or various admixtures of them, may be wet with water and shortened with sweet cream ; or the flour or meal may be wet with milk and short- ened with olive oil. The succeeding recipes will be a sufficient guide. 82. Wheat-meal Pie Crust. Dilute sweet cream with a little water; work the meal into it until a stiff dough is formed, and roll it out to the desired thick- ness. 83. Wheat and Potato Crust. Mix equal parts of fine wheaten flour and potato flour, or of good mealy potatoes, boiled, peeled, and mashed, with sweet milk; and shorten with olive oil. 84. Meal and Flour Crust. Take equal parts of Graham and fine flour, and wet into a dough with diluted sweet cream. 8* « 178 Htdeopathio Oook-Book. Raised Fie Cruet— Pumpkin Pies with Eggs and with Cream. 85. Raised Pie Crust. Mix with half a pint of sour milk either fine or coarse flour, or equal parts of both, to make a thick batter ; then add half a tea- spoonful of bicarbonate of soda, previously dissolved, and stir in flour enough to form the dough or paste, as rapidly as possible. This is not as wholesome as the preceding kinds. 86. Wheat and Rye Crust. Take half a pint of wheai,?n flour, half as much rye-meal, one gill of sweet cream, and water enough to form a stiff paste. It may be improved, perhaps, by the addition of one good mealy potato. 8T. Bread Pie Crust. Pour boiling milk on light stale bread or biscuit; let it re- main closely covered, till cold ; then add a little sweet cream or salad oil, and as much flour as will make a paste of the proper consistence. 88. Pumpkin Pie with Eggs. All kinds of pumpkins, domestic or foreign, make very good pies. But the best in this market are the West Indian. Pare the pump- kin; take out the seeds carefully without scraping the solid part of the fruit ; stew until it becomes soft, and strain through a sieve or colander. Beat up one egg for each pint of milk; stir the beaten egg and milk with the stewed fruit until it becomes as thick as can be stirred rapidly and easily ; sweeten with molasses or brown sugar, and bake without an upper crust, an hour, in either deep or shallow plates, in a hot oven. Note. — When a singl- or under crust only is used, it should be made thicker than when two are used, and also rimmed or raised on the edge. 89. Pumpkin Pie with Cream. Prepare the fruit as in 88, and instead of eggs use one gill of sweet cream to each quart of milk, Pies and Puddings. 179 Squash Pie — Apple Pies— Carrot Pies— Potato Pie. 90. Grated Ptjmpkin Pie. Take out the seeds as in 88 ; grate the fruit close down to the outside skin; sweeten the pulp; mix with milk and cream, flavor with grated lemon, citron, or coooa, and bake on a single crust. 91. Squash Pie. This is made precisely like the pumpkin pie, and is essentially the same thing. The best squashes for pie-making are the cream, butter, and several varieties of winter. The more firm in texture and sweeter in. flavor, the better. 92. Green Apple Pie. Peel and core moderately tart and ripe apples — pippins, russetB, and greenings are excellent ; cut them into very thin slices ; fill the under crust ; then sprinkle over them brown sugar, or pour over molasses to sweeten sufficiently ; lay over the upper crust, and bake them in a moderate oven about forty minutes. 93. Dried Apple Pie. Select clean and rich-flavored fruit, and that which is not very sour; stew until soft; sweeten with brown sugar or molasses; place the apples half an inch thick between the crusts, and bake about half an hour. 94. Carrot Pies. These are not so delicious as pumpkin pies, though some persons are very fond of them. They are made in the same way as the pumpkin pies. The roots should be boiled very tender, then skinned and sifted. 95. Potato Pie. Carolina potatoes are generally preferred, though mealy Irish ones do very well. Boil them till quite soft ; peel, mash, and strain them ; then to half a pound of potatoes put'a quart of milk, half a gill of sweet cream, two beaten eggs and bake on a singla srust 180 Hydkopathic Cook-Book. Peach Pie— Ehubarb Pie— Custard, Cranberry, and Whortleberry Pies. 96. Peach Pie. Take juicy and mellow peaches; peel, stone, and slice them^ then put them in a deep pie plate lined with the under crust , sprinkle through them a sufficient quantity of sugar, equally dis- tributed ; put in about a tablespoonful of water ; dust a little flour over the top ; cover with a rather thick crust, and bake nearly an hour. 97. Dried Peach Pie. Procure the mildest-flavored and softest dried fruit ; stew and sweeten, and make the pie a little thicker than dried apple pie - bake about three quarters of an hour. 98. Ehubarb Pie. Take the tender stalks of the plant ; strip oiF the skin ; stew till soft, and sweeten ; press the upper crust closely around the edge of the plate, and prick the crust with a fork, so that it will not burst and let out the juice while baking. It should hake about an 99. Custard Pie. Take one quart of rich, sweet milk ; beat six eggs with two tablespoonsfuls of sugar, and stir the whole together. Put the crust on the plates, and let it harden a fow minutes in the oven or near the fire; then pour in the custard, and bake about twenty min- utes. 100. Cranberry Tart. Wash the berries in a pan of water, rejecting all the bad ones ; simmer them until they become soft and burst open ; sweeten with half a pound of sugar to a pound of the fruit ; place it again over the fire till it comes to the boiling point ; then place it on. a thick under crust, and bake in a moderate oven. 101. Whortlubeuiiy Pie. This is one of the most delicious and wholesome of pies. Wash and pick aver the ripe berries ; place them an inch thick on the Pies and Puddings. 181 Berry Pies— Strawberry Tart— Dried Fruit Pies. under crust; strew a little sugar over them; put on the upper crust, and bake half an hour. 102. Blackberry Pie. This is nearly or quite as good as the preceding, and made in tha same way. The berries should be ripe, or nearly so, and as fresh as possible. 103. Raspberry Pie. Either the black or red berry is excellent for pies. The latter is vary sweet and requires but a trifle of sugar. 104. Strawberry Pie. This is made in the same way as the other berry pies. This fruit is rather acid, and requires considerable sugar to make it pleasant. » 105. Strawberry Tart. Stew the fruit until soft ; sweeten with brown sugar, about six ounces to a pound of the fruit, and bake moderately on a single crust. 106. Green Currant Pie. Currants will make good and wholesome pies at nearly all stages of their growth. They only require to be stewed, and sweetened according to their degree of acidity, and baked between two crusts in the ordinary manner. The addition of a little dried or green apple gives a fine flavor. 107. G^seberry Pie. This is made in the same way as the preceding, but requires a larger proportion of sugar. The berries should be nearly or quite full grown. A little apple may be used if preferred. 108. Dried Fruit Pies. These may be made of various dried berries — currants, rasp- berries, whortleberries, etc., or of any of these mixed with dried apples, peacb.es, pears, or plums. They are merely to be mixed in 182 Htdeopathio Cook-Book. Puddings of Bice — Sago, Pearl Barley, Bread, and Cracked Wheat proportions to suit taste or convenience, sweetened, and baked in double crusts, in the usual way. 1 109. Rice Pudding. Wash and pick over half a pint of good head rice ; mix it with two quarts of 'cold sweet milk; sweeten with ateacupfulof sugar; bake it in a moderate oven three hours. 110. Sago and Apple Puddings. Take six ounces of sago, previously washed and picked, nve large rich apples, peeled, quartered, and cored, and one teacuptul of sugar. Pour boiling water on the sago ; let it stand till cold ; then mix in the apples and sugar, and bake about an hour.. 111. Pearl Barley Pudding. Pick and *rash half a pound of pearl barley; soak it in fresh water over night ; pour off the water ; add one quart of new milk and a teacupful of sugar ; and bake one hour in a slow oven. 112. Barley and Apple Pudding. Pick and wash half a pound of pearl barley ; soak it in water twelve hours ; then put it into a pan with three pints of water ; let it boil two hours ; pour it into an oiled pie-dish ; put in half a pound of apples, sliced ; add two ounces of sugar, and bake one hour in a moderate oven. ■113. Bread Pudding. Pour a, quart of boiling milk on as much light bread (either brown or white), biscuit, or cracker, broken or cut into small pieces, as will absorb it ; cover it, and lef^t remain till quite cool ; then sweeten, and bake an hour and a half. 114. Cracked Wheat Pudding. Boil wheaten grits till quite soft ; then dilute the mush with milk to the proper consistency — it should be rather thin ; sweeten and bake one hour. Pies and Ftjddings. 183 Hominy, Indian-meal, Tapioca, Snow, Christmas, and Macaroni Paddings. 115. Hominy Pudding. Mix oold boiled hominy with milk till sufficiently diluted ; s weet- en, and hake in a hot oven an hour and a half or two hours. 116. Indian-meal Pudding. Take half a pound of Indian-meal, one quart of milk, one quarter of a pound of sugar, and two eggs. Boil the milk ; mix it with the meal, and add the sugar ; when nearly cold put in the eggs, well beaten, and make a thin batter ; bake it in a quick oven three hours. 117. Tapioca Pudding. Pour a pint of warm milk on half the quantity of tapioca ; let it soak till dissolved ; then add another pint of milk, sweeten, and bake about one hour in a moderate oven. 118. Snow Pudding. It is a singular fact that puddings may be made light with snow instead of eggs — a circumstance of some importance in the winter season, when eggs are dear and snow is cheap. Two large table- spoonfuls are equivalent to one egg. The explanation is found in the fact that snow involves within its flakes a large amount of at- mospheric air, which is set free as the snow melts. This knowl- edge may be applied to any kind of pudding, as the two succeeding recipes will show. 119. Christmas Puddlng. Mix together a pound and a quarter of wheaten flour or meal, half a pint of sweet cream, a pound of stoned raisins, four ounces of currants, four ounces of potatoes, mashed, five ounces of brown sugar, and a gill of milk. When thoroughly worked together, add eight large spoonfuls of clean snow ; diffuse it through the mass as quickly as possible ; tie the pudding tightly in a bag previously wet in cold water, and boil four hours. 120. Macaroni Snow Pudding. Take three ounces of macaroni, one pint of new milk, one gill of cream, four of brown sugar or molasses, and eight table- spoonfuls of si ow. Simmer the macaroni in the milk till wbH 184 Htdeopathio Cook-Book. Rice, Apple, Snow-ball, Apple Custard, Cottage, and Farina Puddings. mixed ; add the sugar and cream ; then stir in the snow quickly, • and bake immediately till lightly browned. 121. Rice and Apple Pudding. Boil half a pound of rice in half a pint of milk till it is soft ; then fill the pudding-dish half full of apples, which have been pared and cored ; sweeten with brown sugar or molasses ; put the rice over the fruit as a crust, and bake one hour. 122. Sweet Apple Pudding. Put a dozen good, ripe, sweet apples, which have been pared, cored, and cut into slices, into a quart of milk, with a pint of Indian-meal; bake three hours. If the apples are not very sweet, a little molasses may be used. 123. Snow-ball Pudding. Pare and core large, mellow apples, and inclose them in cloths spread over with boiled rice, and boil one hour. Dip them in cold water before turning them out. They may be eaten with sirup, sugar, or sweetened milk. 124. Apple Custard. Pare and core half a dozen good, ripe, mealy, and moderately tart apples ; boil them in a small quantity of water till rather soft; put them into the pudding-dish, and sugar them over ; then add eight eggs, which have been beaten up with three tablespoonfuls of sugar, and mixed with three pints of milk ; bake half an hour. 125. Cottage Pudding. Mix two pounds of pared, boiled, and mashed potatoes with one pint of milk, three beaten eggs, and two ounces of sugar ; bake three quarters of an hour. 126. Farina Pudding. Mix ten ounces of farina with half a pint of cold milk ; put one quart of milk over the fire, and, while it is boiling, stir "in the farina gradual!;, and let it simmer fifteen or twenty minute?. It m»v be served with milk, fruit, jelly, or sugar. Pies and Puddings. 185 Puddings of Figs, Cocoa, Apple, Berries, Eggs, Potatoes, and of Green Corn. 127. Fig and Cocoa-nut Pudding. Wash one pcund of figs in warm water ; soak them till soft ; add to them one giated cocoa-nut with its milk, and four ounces of sugar ; then knead with them all as much wheat-meal as can be worked into a rather soft dough. (If in the cold season, three or four spoonfuls of snow will make it still lighter.) Tie it in a pud- ding-bag, not very tight, as it will swell some, and boil two hours. 128. Baked Apple Pudding Boil one pound and a half of good apples with a gill of water and half a pound of brown sugar, till reduced to a smooth pulp ; stir in one gill of sweet cream or of olive oil, a tablespoonful of flour or of fine bread crumbs; flavor with a little lemon juice or grated lemon, and bake forty minutes. 129. Berry Pudding. Make a batter of one quart of flour or meal, three pints of milk, and three eggs. Stew three pints of either blackberries, whortle- berries, black currants, raspberries, or morella cherries, and sweeten to suit the taste ; stir them into the batter, and bake. 130. Custard Pudding. Mil with a pint of sweet cream or of new milk one tablespoon- ful of flour, three beaten eggs, and two tablespoonfuls of sugar. Bake for half an hjur. 131. Potato Apple Dumplings. Boil any quantity of white mealy potatoes ; pare them, and mash them with a rolling-pin ; then dredge in flour enough to form a dough ; roll it out to about the thickness of pie crust, and make up the dumplings by putting an apple, pared, cored, and quartered, to each. Boil them one hour. 132. Green Corn Pudding, To one quart of grated ears of green corn add a teacupful of cream, one gill of milk, a tablespoonful of flour, and two ounces of sugar; mix all together, and bake an hour and a half. CHAPTER X. W.10LE GEAINS AND SEEDS. Quite a variety of excellent dishes may be made of whole grains and seeds, by simply boiling or roasting ; and for those who insist on more eomplieated cookery, seasoning with a little milk or salt may render them sufficiently palatable. 133. Boiled Wheat. Take good plump wheat ; wash it perfectly clean, and pick out all smut, cockle, blasted grains, etc.; boil it in pure soft water. until the grains are softened through, which process will require several hours. It may be eaten with or without cream, sugar, molasses, or milk. Rye and barley may be cooked in the same way. 134. Boiled Rice. Be careful and select for this purpose the large, plump kernel called head rice; boil it in pure soft water and in a covered vessel about twenty minutes, stirring it gently occasionally ; then set it off from the fire, and in a place just warm enough for it to simmer ; let it remain an hour and a half without stirring ; the grains may then be taken out full and unbroken. 135. Parched Corn. The most convenient method of parching corn is, to put the grains in an apparatus made of wire on purpose, called " corn parcher," and hold them over burning coals, shaking or turning them continually. Most of the parched corn, or "dyspepsia corn," sold at the fruit stands, has a very salty, greasy taste, owing to its having been seasoned with aalt and hog's lard, on the erroneous notion that such preparations woald cause it to " pop" better, as well as taste mor« agreeaole. Whole Grains and Seeds. 181 Cooked Chestnuts, Peanuts, Green Peas, Green Beans, Dried Beans and Peas. 136. Boiled Chestnuts. These make a perfectly wholesome and very delicious food. The principal difficulty attending their use is their scarcity. As they are liable to be infected with worms, they should be carefully picked over previous to being boiled. They will cook sufficiently in about an hour. Chestnuts may be roasted in about fifteen minutes. 137. Roasted Peanuts. Peanuts may be cooked sit the same manner as parched corn, or baked in a stove or oven. They are healthful food as a part of the regular meal — at all events, to stomachs accustomed to plain living. 138. Boiled Green Peas. Put the peas into just enough water to cover them, immediatelj after they arc shelled ; let tliem toil about twenty minutes, or until done. When the pods arc fresh and green, it will improve the dish to boil them also fifteen or twenty minutes in as little water as will cover them (having washed them previously) ; turn off the juice, and add it to the peas. Those who will use salt should aad it to the peas after they are cooked, instead of salting the water in which they are boiled A little milk, with a trifle of sugar, if preferred, makes a good seasoning enough. 139. Boiled Green Beans. The common garden, kidney, and Lima beans are all excellent dishes, prepared by simply boiling till soft, without destroying the shape of the seed. A little milk or cream may be stirred in, when they are cooked sufficiently, if any seasoning is desired. They usually require boiling an hour and a half. 140. Dried Beans and Peas. Dried beans usually require boiling two hours or two hours and a half; and dried peas nearly twice as long. Beans and peas which have been dried in the green state, should be soaked in cold water over night, after which they can be boiled sufficiently in about two hours. 188 Htdeopathio Cook-Book. Boiled Green Corn— Roasted Green Corn— Succotash. 141. Boiled Green Corn. Trim off the husks and silk; throw it into hot water, and let it boil half or three quarters of an hour, according to the size of the ear. The sweet or sugar corn is the best for this purpose. It should never be boiled in salted water, as this makes it harder and comparatively indigestible. 142. Roasted Green Corn. Remove the husks and lay the ears over red-hot coals on a grid- iron. It is " not bad" roasted by laying the ears directly on burn- ing coals, care being taken to turn them before they are burned injuriously. 143. Succotash. This is usually made of green corn and garden beans, although hiring beans are sometimes added. Cut the kernels of corn frorr. the cob; and. stew them and the beans, closely covered, in watei or milk, for about three quarters of an hour. If a richer dish ia wanted, stir in a little cream, and let the whole simmer for ten minutes longer. • Some persons string the beans, and then cut them into small pieces, before mixing and stewing — a plan only to be recommended to those who have abundance of time for "small things." Lima beans and sugar corn make an excellent succotash; to which a proportion of marrow-fat peas are sometimes added. CHAPTER XI. V GEUELS AND SOUPS. Gruels are merely thin mushes ; they are approjriate prepara- tions for many invalids — in the convalescent state after febrile and inflammatory diseases — and are frequently serviceable in cases of constipation, especially when attending acute diseases. Accom- panied with dry toast, stale bread, or hard crackers, they help to make a variety for well folks. Soups are dishes intermediate between gruels and mushes ; and, if properly made, are not objectionable as changes, though not to be commended as leading or every-day dishes. Some of the follow- ing recipes, I am well aware, will taste " flat" to many palates, when the addition of a little salt would render them very "good eating." I must, therefore, leave this part of the subject to their own discretion. 144. Wheat-meal Gruel. Mix two tablespoonfuls of wheat-meal smoothly with a gill of cold water; stir the mixture into a, quart of boiling water ; boil about fifteen minutes, taking off whatever scum forms on the top. A little sugar may be added if desired. 145. Indian-meal Gruel. Stir gradually into a quart of boiling water two tablespoonfuls of Indian-meal ; boil it slowly twenty minutes. This is often pre- pared for the sick, lmder the name of "water-gruel." In the current cook-books, aalt, sugar, and nutmeg are generally added Nothing of the sort should be used, except sugar. 146. Oatmeal Gruel. Mix a, tablespoonful of oatmeal with a little cold water ; pour on the mixture a quart of hot but not boiling water, stirring it 190 Hydropathic Cook-Book. Farina, Tapioca, Sago, Currant, Groat, and Arrow-root Gruels. well ; let it settle two or three minutes ; then pour it into the pan carefully, leaving the coarser part of the meal at the bottom of the vessel ; set it on the fire and stir it till it boils ; then Jet it boil about five minutes, and skim. 147. Farina Gruel. Mix two tablcspoonfuls of farina in a gill of water ; pour very gradually on the mixture a. quart of boiling water, stirring thor- oughly, and boil ten minutes. 148. Tapioca Gruel. Wash a tablespoonful of tapioca, and soak it in a pint and a half of water twenty minutes ; then boil gently, stirring frequently, till the tapioca is sufficiently cooked, and sweeten. 149. Sago Gruel. Wash two tablespoonfuls of sago, and soak it a few minutes in half a pint of cold water; then boil a pint and a half of water, and, while boiling, stir in the farina; boil slowly till well done, and sweeten with sugar or molasses. 150. Currant Gruel. Add two tablespoonfuls of currants to a quart of wheat-meal or oatmeal ground, and, after boiling a few minutes, add a little 151. Groat Gruel. Steep clean groats in water for several hours ; boil them in pure soft water till quite tender and thick; then add boiling water suffi- cient to reduce to the consistency of gruel. Currants and sugar may also be added. 152. Arrow-root Gruel. Mix an ounce of arrow-root smoothly with a little cold water ; then pour on to the mixture a pint of boiling water, stirring it con- stantly; return it into the pan, and let it boil five minutes. Season with sugar and lemon-juice. Gruels and Soups. 191 Eice Gruel— Soups of Tomato, Elce, Peas, and Barley. 153. Rice Gruel. Boil two ounces of good clean rice in a quart of water until the grains are quite soft ; then add two tablespoonfuls of sugar, and boil two or three minutes. Currants made a good addition to this gruel. 154. Tomato Soup. Scald and peel good ripe tomatoes ; stew them one hour, and strain through a coarse sieve ; stir in a very little whoaten flour to give it body_ and brown sugar in the proportion of a teaspoonful to a quart of soup ; then boil five minutes. This is one of the most agreeable and wholesome of the " fancy dishes." Ochre, or gumbo, is a good addition to this and many other kinds of soup. 155. Eice Soup. Boil one gill of rice in a pint of water till soft ; then add a pint of milk, a teaspoonful of sugar, and simmer gently five minutes. 156. Split Peas Soup. Wash one pint of split peas ; boil them in three quarts of water for three hours, and add a tablespoonful of sugar. 157. Green Peas Soup. Take three pints of peas, three common-sized turnips, one carrot, and the. shells of the peas. Boil one quart of the largest of the peas, with the shells or the pods, till quite soft ; rub through a fine oolander; return the pulp into the pan, add the turnips, a car- rot, sliced, and a quart of boiling water; when the vegetables are perfectly soft, add the young or smaller peas, previously boiled. 158. Split Peas and Barley Soup. Take three pints of split peas, half a pint of pearl barley, half a pound of stale bread, and one turnep, sliced. Wash the peas and barley, and steep them in fresh water at least twelve hours ; place them over the fire ; add the bread, turnip, and half a table- spoonful of sugar ; boil till all are quite soft ; rub them through a fine colander, adding gradually a quart of boiling water; return the soup into the pan, and boil tea minutes. 192 Hydeopathic Cook-Isook. Barley and Green Bean Sonps— Vegetabie and Barley Broths— Spinach Soup. 159. Baulky Soup. Take four ounces of barley, two ounces of bread crumbs, and half an ounce of chopped parsley. Wash the barley; and steep it twelve hours in half a pint of water ; pour off the water ; add the bread crumbs, and three quarts of boiling water ; boil slowly in a covered tin pan five hours, and about half an hour before the dish is to be served, add the parsley. 160. Green Bean Soup. Take one quart of garden or kidney beans, one ounce of spinach, and one ounce of parsley. Boil the beans; skin and bruise them in a bowl till quite smooth ; put them in a pan with two quarts of vegetable broth (No. 16!); dredge in a little flour; stir it on the fire till it boils, and put in the spinach and parsley (previously boiled and rubbed through a sieve). 161. Vegetable Broth. This may be made with various combinations and proportions of vegetables. For example — Sour turnips, two carrots, one onion, and a spoonful of lentil flour. Half fill a pan with the vegetables in pieces; nearly fill up the vessel with water; boil till all' the vegetables are tender, and strain. 162. Barley Broth. Take four ounces of pearl barley, two turnips, three ounces of Indian-meal, and three ounces of sweet cream. Steep the pearl barley (after washing) twelve hours; set it on the fire in five quarts of freshwater, adding the turnips; boil gently an hour; add the cream; stir in the meal ; thin it, if necessary, with more water, and simmer gently twenty minutes. 163. Spinach Soup. Take two quarts of spinach, half a pound of parsley, two carrots, two turnips, one root of celery, and two ounces of cream. Stew all tne ingredients in a pint of water— a few lemon parings may bo thrown in to flavor— till quite soft; rub through a coarse sieve; add a quart of hot water, and boil twenty minutes. Gruels and Soups. 193 Vegetable and Kice Soup — Cucumber and Gumbo Soup. 164. Vegetable and Rice Soup. Take one pound of turnips, half a pound of carrots, quarter of a pound of parsneps, half a pound of potatoes, and three tablespoon- fuls of rice. Slice the vegetables ; put the turnips, carrots, and parsneng into a pan with a quart of boiling water; add the rice (previously picked and washed) ; boil one hour; add the potatoes, with two quarts of water, and boil till all are well' done.* If too thin, a little rice flour, mixed with milk, may be stirred in, boiling afterward fifteen minutes. 165. Cucumber and Gumbo Soup. Take half a dozen cucumbers of moderate size, six ounces of bread crumbs, four ounces of gumbo, one ounce of parsley, and six ounces of sweet cream. Pare and slice the cucumbers ; chop the gumbo and parsley into small pieces, and stew them gently three quarters of an hour, stirring occasionally; then pour in two quarts of boiling water; add the bread crumbs and cream, and let the whole stew two hours. If the soup is then too thin, jdredge in a little flour, and boil ten minutes longer. 9 CHAPTER XII. BOOTS AND VEGETABLES. 166. Boiled Potatoes. Wash the potatoes without cutting them ; put them in Boiling water, with not more of the water than is sufficient to cover them ; boil moderately until they are softened so that a fork will readily penetrate them ; pour off the water, and let them stand till dry. Yomrg potatoes of medium size will cook in about twenty-five minuteg ; old potatoes require double the time. When peeled, they will cook in about half the time. All who would have potatoes well-cooked must observe the fol- lowing particulars : Always take them out of the water the mo- ment they are done. Ascertain when they are done by pricking with a fork, and not leave them to crack open. When cooked in any way, they become heavy and '•'• watery" by cooking them after they are once softened through. They should be selected of an equal size, or the smallest should be taken up as fast as cooked. Potatoes should never be boiled very hard, as it is apt to break them; nor should the water stop boiling, as it will tend to make them watery. Old potatoes are improved by soaking in cold wate several hours, or over night, before cooking. They should never re main covered after having been roasted or boiled, to k&ep them hot 167. Boiled Peeled Potatoes. Pare, wash, and soak them an hour or two in cold water ; boil slowly in just water enough to cover them, keaping the vessel un- covered; as soon as a fork will pass through them, pour off the water, and let them steam five minutes. This method of cooking renders the potatoes mealy and dry. Koots and Vegetables. 195 Various Preparations of Potatoes — Potato Flour. 168. Browned Potatoes. Take cold toiled potatoes ; cut them in slices about one third of an inch in thickness ; lay them on a gridiron or in a stove or oven, till both sides are moderately browned. " 169. Potato for Shortening. Wash, wipe, and pare the potatoes : cover them with cold water, and boil moderately until done ; pour off the water ; then put each potato separately into a clean warm cloth ; twist the cloth so as to press all the moisture from it. Potatoes cooked in this way are light and mealy for mashing, and are an excellent article to mix in pastry, bread, take, and puddings, to make them tender and "short." 170. Mashed Potatoes. Pare and wash the potatoes; put them in the vessel' and cover them with cold water ; put them on the fire, and boil slowly till done ; dry, and mash them till smooth and without lumps ; then stir in a little rich milk or sweet cream. 171. Browned Mashed Potato. Prepare the potatoes as in 170 ; place them in a dish, and shape the top tastefully, making checks with a knife, etc. ; then put them in a moderately hot stove, range, or oven, till well browned, yet not burned. The flavor of very old potatoes may be improved, or rather disguised, in this way. 172. Breakfast Potato. Wash, peel, and cut into very thin slices, into as little water as they can boil in, so that it will principally evaporate in the pro- cess of cooking. Season with a very little milk or cream. 173. Potato Flour. Grate potatoes, previously mashed and peeled, into a tub or large earthen pan of cold water; let the pulp remain till it falls to the bottom, and the water begins to clear ; pour off the water,' and add more — which should be pure and soft— stirring the pulp well 196 Hydropathic Cook-Book. Potato Jelly— Boasted, Sweet, and Baked Potatoes— Boiled Turnips. with the hand, and rub it through a hair sieve, pouring water on it plentifully ; when the water clears pour it off carefully, and add more, stirring it well, and repeat the process till the farina is per- fectly white and the water clear ; then spread the farina on flat dishes before the fire, covering with paper to protect it from dust when dry, reduce it to powder ; sift it, and preserve it in corked bottles or canisters. Potato flour is a useful addition to many kinds of puddings, pies, cakes, and breads, especially for those who are not much experienced in our style of cooking as it makes them more light and tender. 174. Potato Jelly. Pour water while actually boiling on the potato flour, and it will soon change into a very pleasant jelly. It may be flavored with a little sugar and fruit sauce. 176. Roasted Potatoes. Potatoes are richer and more mealy, if carefully washed, and then buried in hot ashes, than when roasted^ in any other way. But they may be very well cooked, after washing, by roasting in a Dutch oven, or reflector, before the fire, or in any oven moderately heated. The time required is from an hour and a half to two hours. 176. Sweet Potatoes. They may be baked with their skins on ; or peeled and boiled, and then browned a little in the oven ; or simply boiled. They are excellent sliced and browned the next day after having been boiled. 177. Baked Potatoes. Select those of rather large and uniform size ; put them in the oven, and turn them occasionally till sufficiently done. 178. Boiled Turnips. When turnips are sweet and tender, they are best if boiled whole till soft, and then sent immediately to the table. If they are allowed to boil too long they become bitterish. An hour is the medium 'time. They are less watery and better flavored when boU»d with their skins on, and pared afterward Roots and Vegetables. 197 Preparations of Parsneps — Onions— Carrots — Artichokes. 179. Mashed Turnips. This is the best method of preparing watery turnips, and a good way of cooking all cookable kinds. Pare, wash, and out them in slices ; put them in a pan with as much cold water as will just cover them ; let them boil till soft ; pour them into a sieve or col- ander and press out the water; mash them with fresh milk or sweet cream until entirely free from lumps ; then put them into a saucepan over the fire, and stir them about three minutes. 180. Boiled Parsneps. Wash the parsneps very clean ; split them in halves or quarters, and boil them till tender. Roots of ordinary size may be boiled in one hour or less. 181. Stewed Parsneps. Wash, pare, and cut them into slices; boil until soft in just water enough to keep them from burning; then stir in sweet milk; dredge in a trifle of flour, and simmer fifteen minutes. This is a favorite dish with many persons. 182. Browned Parsneps. Cold, boiled parsneps make an excellent relish with breakfast, if the slices or pieces are browned after the manner of potatoes in No. 168. 183. Onions Onions, leeks, and some other acrid vegetables, if deprived of their pungency by boiling or roasting, may be tolerated as a part of the dietary of well persons ; but I would dissuade invalids from using them at all. With many they prove decidedly injurious. 184. Carrots, Carrots may be boiled, stewed, or browned in the same manner as parsneps (Nos. 180, 181, 182). They are, however, less pala table to most persons, without abundant seasoning. Carrots re- quire to be boiled longer than parsneps. 198 Hydropathic Coos-Book. Jerusalem Artichokes — Preparations of Beet-root — Asparagus. 185. Jerusalem Artichokes. Wash and brush, but do not peel them ; boil them after tne rules for boiling potatoes; dry, peel, and wash them, seasoning with milk or cream. 186. Boiled Beet-root. Wash the roots carefully ; avoid scraping, cutting, or breaking the roots, as the juice would escape and the flavor be injured ; put them into a pan of boiling water ; let them boil one or two hours, according to size ; then put them into cold water and rub off the skin with the hand, and cut them in neat slixs of uniform size. Good beets are sweet enough intrinsically, and need no extraneous seasoning. Note. — Beet-root must not be probed with a fork, as are pota- toes. When done, the thickest part will yield to the pressure of the fingers. 187. Baked Beets. Wash the roots clean, and bake whole till quite tender ; put them in cold water ; rub off the skin ; if large, cut them in round slices ; but if small, slice them lengthwise. If any seasoning is insisted on, lemon juice is the most appiopriate. When baked slowly and carefully, beet-root is very rich, wholesome, and nutritious. It usually requires baking four or five hours. 188. Stewed Beet. Take baked or boiled beet-root ; pare and cut it into slices ; sim- mer in milk or diluted cream fifteen minutes, and thicken the gravy with a little wheaten flour. 189. Asparagus. Put the stalks in cold water ; cut off all that is very tough ; tio them in bundles ; put them over the fire and let them boil fifteen to twenty-five minutes, or until tender, without being soft. No one has a right to desire a better vegetable than this, with no other preparation than boiling. It should be cooked soon after being pickej, or kept cool and moist in a cellar till wanted. Roots and Vegetables. 199 Cabbages — Cauliflowers — Broccoli — Cucumbers — Greens. 190. Boiled Cabbage. Take off the outer leaves ; cut the head in halves or quarters, and boil quickly in a large quantity of water till done ; then drain and press out the water, and chop fine. Cabbages require boiling from half an hour to an hour. It will improve the flavor if the water is drained off when the cabbages are about half done, and fresh water added. 191. Boiled Savoys. Savoys are a species of cabbage, and should be cooked in the Bame manner. 192. Stewed Cabbage. Parboil in milk and water ; drain and shred it ; put it into a stew- pan with a teacupful of fresh milk or a gill of sweet cream, and cook tijl quite tender. 193. Cauliflowers. Cut off the green leaves ; cleanse the heads carefully from insects j soak them in cold water an hour, then boil in milk and water. 194. Broccoli. Peel the stalks, and boil them fifteen minutes; tie the shoots into bunches ; add a little milk or cream, and stew gently for ten minutes. 195. Stewed Cucumbers. Pare and cut them into quarters, taking out the seeds ; boil like asparagus ; serve up with toasted bread and sweet cream. # 196. Greens. Spinach, beet tops, cabbage sprouts, hop tops, mustard leaves, and turnip leaves are excellent for greens. Cowslips, dandelions, and deer weed are also used. They all require to be carefully ■washed and cleaned. Spinach should be washed in several waters. All the cooking requisite is, boiling till tender, and draining on i» eolander. Lemon juice is the appropriate seasoning. 200 Hydropathic Cook-Book. String Beans— Egg Plant— Vegetable Marrow — Salsify. 197. String Beans. When very young, the pods need only to he clipped, cut finely and boiled till tender ; when older, cut or break off the ends, strij off the strings that line their edges ; cut or break each pod into three or four pieces, and boil. When made tender, a little cream or milk may be simmered with them a few minutes. 198. Egg Plant. This plant is so unpalatable without an extensive range of seas^ onings, that I think it not worth bothering with. The " authorities" in cookery give us onions, butter, salt, black pepper, and red pepper, to assist in getting it down. But if a dish or aliment can not be relished without pungent and irritants enough to set the mouth on fire and the teeth on edge, this fact is prima facie evidence that it had better be let alone. If any one likes them boiled in a large quantity of water, like cabbage, or boiled and then stewed in cream or milk, well and good. 199. Vegetable Marrow. Peel the marrows ; cut them in halves ; scrape out the seeds; then boil about twenty minutes, or until soft ; drain them in a sieve ; vash them ; add a little milk or cream, and simmer a few minutes. 200. Salsify — Oyster Plant. Scrape the vegetable ; cut it in strips ; parboil it ; then chop it up «**% milk and a little sweet creara, and simmer gently till cooked vrr-f tender. CHAPTER XIII. v "EEFAEED FRUITS. Cook Books are singularly meager in directkns for preparing fruits for the table. Indeed, they hardly recognize them as food; and only give us tedious processes for converting them into sweet- meats, candies, brandied pieties, jams, jellies, marmalades, etc. The relations of fruit to health, and the relations of cookery to fruit, are subjects eminently worthy the attention of " model house- 201. Baked Apples. * The best baking apples are moderately tart, or very juicy sweet ones. The former, of ordinary size, will bake in about thirty min- utes ; the latter in about forty-five minutes. Select, for baking, apples of nearly equal size; wipe them dry and clean; put a very little water in the bottom of the baking vessel, and place them in a hot oven. 202. Stewed Green Apples. Apples for stewing should be well flavored and jurcy! Sweet apples, when stewed, turn more or less dark colored, and hence do not appear as well as tart ones on the table, though some persons prefer them. Pare, core, and quarter ; put a little water to them, and boil moderately till quite soft, and add sufficient sugar to suit taste— more or less, according to the acidity of the fruit. Soma cooks flavor them with lemon: others with a small portion of peaches or other fruits. Good apples, however, are good enough in and of themselves. " 203. Boiled Apples. Select round mellow apples of uniform size ; pare them ;-boil ia as little water as possible, till soft; put them in a vegrtuMa dish ; 9* 202 Hydropathic Cook-Book. Pippins— Dried Apples— Pears— Preparations of Peaches. and slowly pour over them a sirup, made by dissolving half a pound of sugar in a pint of boiling water. 204. Stewed Pippins. A rich apple sauce is made as follows : Peel, core, and quarter half-a dozen ribstone pippins ; put them into a pan with six ounces of brown sugar, the juice of a lemon, its thin rind cut into strips, and very little water ; stew over a very slow fire till quite tender. 205. Stewed Dried Apples. Select rich, mellow-flavored fruit, which is clear from dark spots or mold. That which is dried on strings is usually the nicest. Wash and pick the pieces; boil in just water enough to cover them, over a slow fire, till partially softened ; then add sugar or molasses, and continue the boiling till done. For a change, they may be oc- casionally flavored with a proportion of dried peaches or quinces. 206. Peaks. Pears may be baked, boiled, or stewed in the same manner as apples. Some varieties of small, early, and sweet pears are very delicious, boiled whole without paring, and swetened with sirup. The large pears are usually selected for baking. 207. Boiled Peaches. When peaches are not well ripened, or too sour to be eaten with- out cooking, boiling improves them very much. They should be pared — except when the skins are very smooth, clean, and tender — but not stoned ; boiled moderately till sufficiently cooked, and then sweetened. 208. Stewed Green Peaches. Pare them and take out the stones ; add a very little water, and ft sufficient quantity of sugar, and boil very slowly till well cooked 209. Stswed Dried Psitses. Most of the dried peaches in our markets are sour and unpleas- ant. But when we can find ttem of good quality, they are very excellent stewed and sweetened precisely like dried apples. Peepaeed Feuits. 208 Uncooked Peaches — Apricots — Cherries — Marmalade. 210. Uncooked Peaches. When we have peaches as good and ripe as all peaches ought to be, the best way to prepare them is this : Peel them; out the fruit off the stones in quarters, or smaller pieces ; fill the dish ; stir in a little sugar, and sprinkle a little more over the top. 211. Apricots. Ripe apricots may be prepared in the same way ajs peaches, but they are best with no preparation at all. Unripe apricots may be cut into quarters, sweetened," flavored with lemon, and stewed in a little water. They will cook in a very few minutes. Avoid stir- ring and breaking the pieces, but ''lake the pan round occasionally to prevent burning. 212. Cherries. Stewing is the only proper method for cooking this fruit. Re- move the stalks from the cherries ; pick them over carefully, reject- ing all unsound ones ; put them into a pan, with a very little water, and sugar in the proportion of about three ounces to a pound of cherries ; simmer them slowly over the fire, shaking the pan round occasionally till done. If a richer article is wanted, take the cher- ries out with a colander spoon, and keep them in a basin till cold ; reduce the sweetened water to the consistency of sirup, and put it over the cherries.^ 213. Quinces It has been said that quinces comnend themselves more to the sense of smell than of taste; hence are better to "adorn" other preparations than to be prepared themselves. When stewed till quite tender, and sweetened, they are, however, very pleasant, yet rather expensive sauce. In the form of marmalade, it is a better seasoning for bread, cakes, or puddings, than butter. 214. Quince Marmalade. Pare, core, and quarter the quinces ; boil them gently, uncovered, in water, till they begin to soften; then- strain them through, a hair icve, a; 1 beat, in a mortar or wooden bowl, to a pulp ; add to each 204 Htdeopathig Cook-Book. Stewed Cranberries— Various Preparations of Berried Fruits. pound of fruit three quarters of a pound of sugar ; boil till it be- comes stiff, and pour into small molds or sweetmeat pots. 215. Stewed Cranberries. Wash and pick the berries ; stew them in just as little water as will prevent their burning, till they become soft ; then add half a pound of sugar to a pound of the fruit, and simmer a few minutes. 216. Blackberries. When very ripe and sweet, a little sugar dusted over them is a sufficient preparation for the table. If sour, or not quite ripe, they should be stewed till soft, and moderately sweetened. The same rules apply to all berried fruits for which recipes are not given. 217. Whortleberries. Many prefer these uncooked and unseasoned. If stewed, how- ever, they require but very little sweetening. 218. Raspberries. Red raspberries are never fit to be eaten tilj ripe. rani then they require neither sugar nor cooking. Black raspberries, when quite ripe, are also best in a " state of nature." If not entirely ripe, they may be stewed a few minutes, and awietcneil •with a very little sugar or molasses. 219. Strawberries. Stewing is always an improvement to this fruit, especially for invalids, unless it is " dead ripe. As wo usually find them in our city markets, they are picked before the ripening process has ma- tured them, and hence require considerable rujar. 220. Gooseberries. Though very acid fruits, espe Bially half-grown, are not to be rec- ommended to invalids, as a g lTf* Indian corn 54 Indian cress 94 Indian-meal cake $64 Indian-meal mush 174 Indian-meal gru^ 189 Indian-meal pudding 183 Indian pancakes 168 Indian slappers 167 Infanticide 106 Ink spots 217 Insalivatinn 122 Insects, as food 104 Iron , 27 Iron, cracked 215 Iron cooking utensils 215 Iron mold 217 Italian wheat 55 Jam, cherry 211 Jar, filter 33 Jelly 42 Jelly, animal 45, 46 Jelly, currant. 190 Jerusalem artichoke 198 Johnny cake ; 164 Jujube 88 Juvia .' 83 Jumballs , -172 Juniper berries 78 Kidneys, as food 101 Kitchen miscellany 213 Knives and forks 218 Lacteals 141, 142 Lactic acid 42, 10T Lactometer 106 Lake water 29 Lamb lettuce 91 Lard 42, 41, 98 Lavender 94 Leaden vessels 216 Leaven 1ST Leeks 89 Legumes 66 Lemon 76 224 Index. Pdse Lentils 22,56 leprosy 44 Lettuce 91 Lichens 95 Liebig ci.ticised 26 Lignin , . . 41 Lima beans 56, 109 Limes 83 Livers 44, 101 Liver disease 44 Lobster 104 locusts 104 Love apple 76 Low diet 118 Lozenges 86 Macaroni snow pudding 188 Mackerel 104 Madeira-nuts 58 Magnesium 27 Maize 54 Maize-meal 22 Mamma 83 Mango 88 Mangostan . . ; 84 Manna 37 Marjoram 93 - Marmalade 2u3 Marrow 42 Marrow pudding 44 Marsh water 29 Mastication 123 Meal, quality of 177 Medlar 69 Melons 77 Milk 48,105 Milk, baked 212 Milk biscuit 169 Milk, concentrated 108 Milk, distillery 106 Milk, essence of 108 Milk porridge , , , 176 Milk risings 158 Milk toast 171 Milk, vegetable ■ 48 Millet . . .- 55 Mineral water 29 Mints 93 Moist rice bread 163 Molasses 37 Molasses cake 106 Molded farinacea. 175 Mollusks. 104 Morel 97 Mulberry 79 Muscle 99, 101 MuBhes 173 Mushrooms 95 Musk 77 Mussels 104 Mustard 91 Mutton 98, 206 Nasturtium 93 Nectarine 61 New Zealand fpinach 92 Nitrogen 26 Nuts . . . . * , 57 Fuse Nut oils 49 Nutriment in food 22 Nutrition 118 Oatmeal — oats 22, 52 Oatmeal cake 167 Oatmeal gruel 189 Oatmeal mush 174 Oatmeal porridge 176 Oil, as food 101 Ofcra 76 Oleaginous seeds 57 Olive — olive oil 42 Omnivorous animals 21, 97 Onions 89, 197 Orange 74 Organic acids 42 Organization and diet 21 Osmazume 105 Ostrich 108 Oven, new kind of 213 Oxalic acid ; 42 Oxygen 26 Oyster plant 200 Oysters 104 Painted wood ' 218 Papau 83 Papered walls 218 ParchM corn 186 Parched peas 56 Parsley 91 Parsnep 86, 197 Partridge , 102 Paste 218 Paste, water-proof 219 Pastry 44 Patent barley 58 Peach 60 Peaches, cooked 202 Peach leather 114 Peach pies 180 Peanuts „• 53, 187 Pea-meal 56 Pears 65, 202 Peas 22, 56 Pearl barley 58 Pepones 76 Pewter dishes 217 Pepper dulse 97 Philosophy of diet 15 Phosphorus , 26 Pie crust 177 Pies 177 Pilchards ,.[ 104 Pineapple 79, 205 Pineapple ice cream 210 Pistachio-nub , 5s Plantain 84 Plums 6i Pomaceous fruits " * " 63 Pomegranate 76 Population and diet, [ 22 Pork 98 Pork cheese viji Porridges.... 178 Portland arrow-root " 10 Potash, salts of ',* 44 Index. 225 Puge Potassium 28 Potato apple dumpling. 185 Potatoes .22,86 Potato bread 163 Potato cake 168 Potato cheese .' 214 Potatoes, cooked 194,196 Potato flour 8T, 195 Potato jelly 196 PoJatopie 179 Potato rot 87 Pot:*!) scones 171 Potato starch 39 Potato shortening 195 Potato, sweet S7 Potato tops 91 Potato yeast 1 58 Pot cheese 210 Hot barley -53 Ppnllry 207 ■Prawns 104 Proximate elements 24, 23 Prepared fruits 201 ' Preservation of Foods 109 Pumpkin bread 163 Pumpkin pies 178, 179 Pumpkins 77 Paddings 177 Pure water 29 Quail 162 Quality of flour 151 Quinces 67,203 Quince marmalade 203 Eadish 88 JEain water 29 Raised bread 1 52, 161 Baised Indian cake 164 Baised pie crust 178 Bompion S9 Eape ." 91 Raspberries SI, 204 Raspberry ico cream 210 Bats and mice 215 Beady rat trap 219 Bed beet root. 23 Reducing diet. .:... 118 Refining sugar 86 Relishes 209 Beptiles 97 Bevolving cask filter 33 Bhubarb 93 Ehubarb pie ISO Bice 22, 51 Bice and apple pudding 184 Bice and milk mush 175 Rice and sago porridge 176 Elco, boiled 186 Kice bread 163 Bice custard 209 Bice griddle cake ; 107 Bice gruel ., 191 Uiee mush 175 Bice pudding 182 Bice soap 191 Eich com cake 165 Risings, milk 153 Eiver water .29 Boasting, in papers 218 Eobin 103 Bosamble 89 Rosemary 94 Roots 194 Bubs, yeast i 159 Eye i 58 Bye and Indian bread 163 Bye drop cake 169 Bye-meal mush 174 Sage 93 Sago.. 22,39,40 Sago and apple pudding 1j2 Sago gruel 190 Sago porridge 176 Sago starch grains 89 Salad oil 68 Salads '. 91 Salmon 104 Salsify 200 Salt, table 27 Salt of lemons 93 Samp 54,174 Samphire ' 94 Sap, of maple 86 Sausages 44 Savory 94 Savory herbs 98 Savoys 90, 199 Scalded bread 163 Scalds and burns 214 Scallops 4 Schwartebrot 53 Scrofula 44 Scurvy 44 Sea-kale 89 Seasoning herbs 98 Sea-water 29 Sea-weeds 95 Seeds 48 Semina 48 Shad 104 Shallols 89 Sheep 97 Shell-Ash Shepherdia 72 Shoots 89 Shortened biscuit 168 Shrimps 104 Silver, German 217 Sirup 87 Sirup, grape 211 Skirret so Slapjacks 168 Shippers 167 SmaUage 91 Snails 104 Snipe . . ; 108 Snow-ball pudding 184 Snow cream 210 Snow pudding ; 188 Sodium 27 Soft water 29 Sole 104 Sorrel 99 10* 226 Index. Tage Soups 1S9 Sour milk biscuit 168 Sourkrout .... 91 Spanish-nut .' 5S Sparrow grass S9 Spiders 104 Spirjaceous plants 90 Spinach 91 Spinach soup 192 Split peas * 56 Split peas soup 191 Sponge, setting the 155 Sponge filter 80 b.'its, iron and ink 217 Spirals 44 Spring water 29 Spurred rye 53 Squashes 77 Squash pie 179 Starch 37.218 Steam-cooking 213 Stews 44 Stains, fruit 217 Stimulating food 118 Stone filter 8:). 34 ' Strawberries 79, 204 Strawberry cream 21 Strawberry pie 281 Strawberry tart 281 String beans 200 Sweet almonds 57 Sweet apple pudding 184 Sweet brown bread 163 Sweet herbs 98 Sweet oil 63 Sweet potatoes 87, 196 Succory 91 Succotash 1S8 Suet 42 Suet puddings 44 Sugar ....'. ; 35 Sugar, 'refining 36 Sulphur 26 Swine 25 Tahiti arrow-root 40 Tallow 42 Tangle 97 Tansy 93 Tapioca * -. 89 Tapioca gruel 190 Tapioca pudding 188 Tarrago 93 Tartaric acid 42 Theory of nutrition 118 Thyme , 98 Tin cooking utensils 216 Toadstools 95 Toast ; ... 171 Tomatoes 76 Tomatoes, cooked 205 Tomato soup 191 Tonic diet 118 Treacle 87 I'rajs 2!3 Trout 104 Truffle .• 96 Turbot : . . . ; 104 Turnips,.'. 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