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" MEMORIAL £OlTlON '' 
 
 DR. CHASE'S "^ 
 
 •^ Third, Last and Complete-^ 
 
 AND 
 
 Household Physician, 
 
 OR 
 
 PRACTICAL KNOWLEDGE FOR THE PEOPLE, 
 
 FROM 
 
 The Life-Long Observations of the Author, Embracing the Choicest, Most Valuable 
 
 and Entirely New Receipts in Every Department of Medicine, Mechanics, 
 
 and Household Economy; including a Treatise on 
 
 THE DISEASES OF WOMEN AND CHILDREN, 
 
 IN FACT, 
 
 TMK book: Kor The MIIvLION, 
 
 With Remarks and Explanations which adapt it to the Every-Day Wants 
 
 of the People, Arranged in Departments and most 
 
 Copiously indexed. 
 
 By A: ^. Chase, 1^. B. 
 
 AUTHOR OF "or. CHASE'S RECEIPTS; OR INFORMATION FOR EVERYBODY;" ALSO "oR. CHASE'S 
 FAMILY FHYSICIAN, FARRIER, BEE KEEPER ANO SECOND RECEIPT BOOK." 
 
 "Why Oonceal that which Relieves Distress." 
 
 PUBLISHED BY 
 
 IF*. B. IDI0iCEI?,S03Sr <Sc OO. 
 
 DETROIT, MICH., U. S. A. 
 
 To whom all Correspondence should be addressed. 
 
 1SS7. 
 
6'^ 
 
 e'VA 
 
 \ 
 
 C.)pyri-lit., ISv . 
 Bv ,-\. W. CI-IASE. 
 
 Copyright, ISSr, 
 Bv F". B. DICI-CERSON. 
 
 All Rights Reserved. 
 
THE NURSE AND PATIENT. 
 
DEDICATION. 
 
 THIS, MY THIED AND LAST EEOEIPT BOOK, 
 
 IS MOST EESPECTFULLY DEDICATED 
 
 To the Twelve Hundred Thousand Families, throughout the 
 United States and Dominion of Canada, 
 
 WHO HAVE PURCHASED 
 
 ONE OR BOTH OF MY FORMER BOOKS, AND TO THEIR CHILDREN 
 
 WHO HAVE THUS BECOME FAMILIAR WITH THEM, AND 
 
 WOULD, THEREFORE, DESIRE TO BENEFIT 
 
 THEMSELVES, AND PERPETUATE THE NAME OF THE "OLD DOCTOR," 
 
 BY HANDING THIS, THE CROWNING WORK OF MY LIFE, 
 
 TO THEIR CHILDREN. 
 
 A. W. CHASE, M. D. 
 
THE KEY TO A HAPPY HOME. 
 
PUBLISHERS' PREFACE. 
 
 In presenting this book to the public, we make no apologies. 
 There never was but one Doctor A. W. Chase. The immense sale 
 of his former works is evidence that the public demand all that 
 ever came from his prolific and philanthropic pen. There is no 
 man now living, and none dead, whose writings have been so 
 eagerly sought for, and no man, whose whole life was so 
 devoted to the good of others. Through reverses in business, he 
 left no pecuniary benefits to his family except the manuscript of 
 this book, but died with the consciousness that his work had been 
 appreciated and that he had been a benefactor to mankind. Dr. 
 Chase's name is a household word in millions of homes ; we trust 
 this book will make it a familiar name in a million more, and, 
 although this, his final work, is by him dedicated to the people 
 whom he served so long and well, we, as publishers, think it 
 befitting to such as he to inscribe it " The Memorial Edition " 
 and dedicate it to his children. 
 
 THE PUBLISHER& 
 
AUTHOR'S PREFACE. 
 
 The reason for the publication of this book is, that having 
 given over fifty years of my life to the careful observation and 
 test of Practical Receipes, as given in my first and second books, 
 i. e., "Dr. Chase's Receipts, or Information for Everybody;" and 
 " Dr. Chase's Family Physician, Bee Keeper, and Second Receipt 
 Book," by which it has become very natural for me to make notes 
 of and preserve for future reference, items and receipts discovered 
 by myself and those seen in the discourses of the Scientific, Med- 
 ical, Agricultural, Mechanical and Household Publications of the 
 day; and observing that as time advanced, every branch of Science 
 and Art, by continued experience, became more and more perfect, 
 practical and positive in its development, I continually selected 
 and preserved the very choicest items until enough was accumulated 
 for a THIRD BOOK. And fully believing that it would be appre- 
 ciated by the people who had purchased over twelve hundred 
 thousand copies of my former publications, within the twenty 
 years they have been before them, I determined to prepare it 
 before I could willingly and conscientiously lay down my life 
 work. I have, therefore, labored over four years faithfully and 
 diligently in experimenting, compiling and arranging this, my 
 third and last book, as I knew it would do good in every home it 
 entered. I am now willing and shall forever rest from this char- 
 acter of labor, that I may partake, a little at least, of the benefits 
 and pleasures that I have done my best to prepare for others, 
 feeling more than satisfied that if the people will give the time 
 and earnestness in using this book that the author has in prepar- 
 ing it, the benefits and pleasures will not only be mutual, but 
 more lasting than our lives, benefitting even our children's chil- 
 dren. 
 
 As to the reliability of the information given in this volume, 
 the unprecedentedly large sales of my two former works will 
 
 5 
 
6 AUTHORS PREFACE. 
 
 testify. It is only necessary to say that the longer one labors in 
 a practice or profession, or in the mechanical arts, the moie 
 mature is his mind and judgment and the better qualified he is to 
 carry on his work. This being universally conceded, it need only 
 be said, then, that one who has lived nearly seventy years, doing 
 all the good possible to his fellow creatures, as I have done, if 
 judged by the above evidence, would certainly make his last the 
 crowning effort of his life, and that it shall be so found I feel 
 assured. This work is the result of nearly twenty years practice 
 and experience since the publication of my first book, and is not 
 a " revised edition " of the former ones, but is made up wholly of 
 new matter and new discoveries. I, therefore, believe that it will 
 prove of infinite value to its purchasers, and although they may 
 have both the former ones in their possession, they cannot, if 
 they value my first and second book, afford to be without this, 
 my third and last one. My mature years, numbering nearly 
 three score and ten, will not allow me to ever undertake that 
 great labor which, in this case, covers a period of nearly five 
 years. 
 
 A Receipt Book, not being calculated for general reading, can 
 very properly be set in closer type than an ordinary book, and 
 as it is my aim to give the greatest possible amount of informa- 
 tion for the money invested, I have instructed the type-setters 
 to use the smallest type that can, with ease, be read; yet the 
 following will serve to illustrate the fact that even a receipt 
 book is, by some, read to a considerable extent As I was once 
 traveling through Illinois, a gentleman, just before we reached 
 the crossing of the Mississippi at Burlington, approached me, and 
 said, "Isn't this Dr. Chase, the author of Chase's Receipt Book?" 
 (referring to my first) to which I replied, " Yes, sir," when he 
 remarked : " I thought I recognized you from the frontispiece in 
 your book;" and added, "We read it more than the Bible," etc. 
 To which I remonstrated and begged to suggest that he instruct 
 his family from that time forward to read the Bible most, inas- 
 much as eternity was of infinitely more importance than this life. 
 His name I have forgotten, but I take the liberty of giving the 
 
AUTHOR'S PREFACE 7 
 
 name and address of a lady in Wisconsin, whose letter I received 
 while preparing this last work, presuming she will take no offense, 
 as I give her name and letter only to prove to the public in what 
 esteem my former books are held by those who have them. The 
 following is from Mrs. O. N. Alden, and dated at Neenah, 
 Wisconsin : 
 
 Dk. a. W. chase, January 11, 1885. 
 
 Dear Sik: 
 
 It is not the author or compiler of every book who 
 himself so permeates the contents that the reader feels in the author a per- 
 sonal acquaintance, but when I am consulting Dr. Chase's Books, it seems 
 as thouf^li I was personally consulting him, and that he is a friend, he makes 
 what is therein so individual. But, by so doing, he exposes liimself to, per- 
 haps, annoyance, as in this instance, by being personally addressed. * * * * 
 
 The writer closes by relating her own condition of health, 
 and making inquiry as to the character of goods made by another 
 gentlemen. I mention these circumstances among hundreds of 
 others only to illustrate to those having neither of my former 
 books what those who do have them think of them, hoping thus 
 to convince the million that my third and last book shall, at least, 
 be equally valuable. I have, however, done my best to produce a 
 work in every respect superior to my former ones, and with the 
 aid of twenty years experience, during which time many new 
 theories have come into vogue and many valuable discoveries 
 have been made, I am confident that I have succeeded, and can 
 only hope that mj former works have opened the door to this, 
 my Crowning Life Work, and that it will be a welcome visitor at 
 every home, where either or both the first and second books have 
 found their way and prove to be worth many times more than the 
 sum paid for it 
 
 March 25, 1885. THE AUTHOR. 
 
 Just two months after completing this work, and writing the foregoing 
 preface, the " Old Doctor" passed away and his spirit took its flight to God 
 who gave it. 
 
 PUBLISHERS. 
 
%n '^tmaxxnm. 
 
 ■h 
 
 Dr. Alvin "Wood Chase, physician, and auttor of the 
 celebrated Dr. Chase's Receipt Book, was born in Cayuga 
 County, New York, in 1817. He was a son of Benjamin 
 Chase, a native of the State of Massachusetts. When 
 Alvin was eleven years of age his parents located near 
 Buffalo, N. Y., where he grew to manhood, receiving a 
 very limited education, in a log school-house. His desire 
 for knowledge was so strong, coupled with an ambition 
 peculiar to his naturally energetic disposition, that he 
 far outstripped his more dilatory companions of that 
 humble institute of learning. When seventeen years old 
 he left New York and found employment on the Maumee 
 River, in the meantime devoting his spare moments to 
 study. In 1840 he located at Dresden, Ohio, where in 
 the spring of 1841 he married Martha Shutts, daughter 
 of Henry and Martha Shutts, natives of New York. To 
 this noble and gifted wife, and mother of his children, may 
 be justly attributed much of the success that followed 
 the doctor during his long and eventful career. From 
 the days of his boyhood he entertained a wish to study 
 medicine, and awaited with impatience the time when he 
 might become a member of the fraternity. After many 
 
.^ 
 
 wanderings he settled in Ann Arbor, Mich., in 1856, 
 where, to his intense deliglit, he was enabled vigorously 
 to prosecute his studies in what was to be his future 
 life-work. 
 
 He attended lectures in the medical department of 
 the State University during 1857 and 1858, and graduated 
 from the Eclectic Institute of Cincinnati, Ohio, in the 
 meantime. Prior to 1869 he traveled over a large part 
 of the United States, acquiring valuable knowledge, only 
 gained by practical experience, which proved a good 
 foundation for the wonderful book which afterward 
 gained such great celebrity. The first edition of the work, 
 like all subsequent ones, proved a great success, and 
 soon placed the author on the high road to fortune. 
 In 1864 he built the first part of that magnificent struct- 
 ure that still bears his name. It stands on the corner of 
 Main Street and Miller Avenue, and is an ornament 
 to our city. The building was completed in 1868. 
 The business had so increased that at this time fifty 
 persons found constant and remunerative employment 
 within the walls of the building; and the hospitality 
 and liberality of the Doctor to the employes of the 
 institution, as well as to the needy ones of the city, 
 were always subjects of admiring comment. 
 
 In 1873 he published his second book, of which many 
 thousand copies were sold, and it is safe to say that fully 
 one million and a half have found their way into the 
 homes of this and foreign countries. 
 
 A few years only have elapsed since Dr. Chase was 
 considered one of the most prosperous and well-to-do 
 
citizens of Ann Arbor; losses by thousands and tens of 
 thousands dollars greatly reduced his accumulations so 
 honestly acquired. It is seldom the case that so much 
 wealth is secured in so short a time by honest endeavor. 
 He entered into no speculating schemes, but industriously 
 pursued a very useful calling, bringing large profits 
 without detriment to any, but, on the contrary, of great 
 value to all. But, notwithstanding his losses, he did not 
 lose his native energy and manliness of purpose, and 
 stood before the community a conspicuous example of 
 what energy, perseverance, and an indomitable will may 
 accomplish. He was long connected with the Methodist 
 church at Ann Arbor, to which, from time to time, he 
 donated large sums of money. His liberality in this 
 direction was remarkable, considering his income, though 
 large. Many men, whose means were quadruple those 
 of the Doctor, did not give one quarter as much for the 
 advancement of this and other benevolent enterprises. 
 He was once nominated for mayor of the city, but 
 his business compelled him to decline the proffered 
 honor. But the storms of life finally overtook him and 
 swept with almost resistless fury around the now aged 
 physician, and a few of the prejudices that characterize 
 the human family found a resting place in the heart of 
 this noble man; yet, when the last chapter shall 
 have been entered in the book of life, the account will 
 probably be balanced. The last earthly rites have been 
 performed, and the aged veteran laid j)eacefully away 
 beneath the shadow of the silent tomb. It may truthfully 
 be said that he lived with malice toward none and charity 
 
to all. A beautiful monument marks the place where 
 his earthly remains are laid away, but his real and ever- 
 enduring monument is seen in his life, devotion and 
 usefulness to his fellow man. 
 
 Rev. L. Davis, 
 Secretary of the Washtenaw County 
 Pioneer Society. 
 Ann Arbor, Nov. 28, 1886. 
 
 B.k>M 
 
MEDICAL DEPARTMENT. 
 
 THE SICK-ROOM.— Its Location — A Good Nurse — Presh 
 Air — Light — "Warmth — Cleanliness — Quiet — Food, Drink and 
 Delicacies, and the Faithful Administration of Medicines, are 
 
 of the utmost importance, and will each receive consideration. But, in accord- 
 ance with the design of this work, the essentials only will be pointed out, the 
 minor details, or little things, must be left to the judgment and "common sense*" 
 of the nurse or head of the household, to be met as best they can by the conven- 
 iences at hand or the means of obtaining them. 
 
 I. Location of the Sick-room. — In summer, if it be possible, let the 
 sick-room be on the north side of the house ; in winter, upon the south — to 
 avoid the mid-day heat of summer and the cold blasts of winter. And also, if 
 there is a room in the house having a fire-place, give it the preference, as it is 
 considered the best means of aiding ventilation and providing artificial warmth 
 when needed. And, if the windows do not admit of loweriny the upper sash as 
 well as to raise the lower ones, prepare them at once to allow this movement. 
 Further on, you will see, under the heads of "How to Produce the Temper- 
 ature of Sick-rooms," and "Ventilation of Sick-rooms," where the necessity of 
 this is fully explained. 
 
 II. A Good Nurse. — We have so often heard the expression: "If 
 Mr. Blank had not had the best of nursing, he would never have got well." 
 Knowing that very much depends upon it, I say, get the best nurse that 
 your means can obtain; then see and know for yourselves that they carry out 
 your, or the physician's directions faithfully; for a physician's prescriptions, nor 
 your own desires or directions, are of any account unless they are faithfully fol- 
 lowed: But, of course, much of the details must be left to the nurse, hence the 
 necessity of getting one of sound judgment and considerable experience, if 
 possible. 
 
 m. Fresh Air. — Although fresh air is essential in a sick-room, yet »• 
 draft must not be allowed to strike upon the patient; hence the necessity, in 
 small rooms especially, of having the means of raising and lowering the sash, 
 either for ventilation or to reduce the temperature. The temperature of the 
 sick-room, in all ordinary cases of diseases, had better be kept as near 60" to 65" 
 Fah. as possible, by opening or closing windows, or by raising the fire or 
 lessening it — either, or both, — as the necessity of the case requires. And, 
 let me say, the day has gone past when the great "bug-a-boo" against 
 " night-air " has any weight — pure night-air, properly managed in the season 
 of the year requiring it, is far better than the stifled or suffocating air of 
 3 17 
 
18 DB. CHASE'S RECIPES. 
 
 a close sick-room; ventilate aud reduce the temperature always as needed, 
 and, of course, with proper care. Keep the air pure by carrying out of the 
 room any and all vessels de chambre as soon as used, no matter how small the 
 discharge may be. Never bring a slop-bucket into the sick-room, as the pour- 
 ing out, rinsing, etc., is not only very contaminating to the air, but annoying to 
 the patient. 
 
 IV. Light. — If a room for the sick has been chosen which will allow 
 proper ventilation and fresh air, as needed, through the windows, the light can 
 easily be governed by the curtains; and it is only necessary to say: allow all the 
 light that is agreeable to the patient; and, except in nervous or eye diseases, but 
 little exclusion of light will be necessary, unless the room is on the south or 
 western side of the house, which is not desirable, generally. 
 
 V. Warmth. — Under this head it will be necessary to include the tem- 
 perature of the patient's surface as well as that of the room. The warmth or 
 temperature of the room being about 60° to 65° Fah. if the limbs are cold, rub 
 them with the dry naked hand, or wrap in hot, dry woolen cloths, or place hot 
 bricks, or bottles or jugs, filled with hot water, or, what is still better, small 
 bags of dry, hot sand, made for this purpose, whichever is most convenient or 
 necessary to keep them comfortable. Comfort is to be sought, no matter how 
 much labor and trouble it cau.ses; for, unless a genial warmth can be main- 
 tained, health will seldom be regained. On the other hand, in fevers and 
 inflammatory diseases, the surface must be cooled by means of sponging with 
 cool or cold water with a little whiskey, or what is better, whiskey with bay-rum in 
 it — sponging sufficiently often to keep down extreme heat. Especially over- 
 come all extremes of heat or cold. 
 
 VI. Cleanliness. — It is claimed that " cleanliness is next to Godliness." 
 "Whether this be a fact or not, it is absolutely necessary, if it is desired to restore 
 the patient to health in the least possible time, that not only the sick-room be 
 tept clean, but the bed, bed-clothing and wearing apparel be kept neat and 
 clean; and the patient, also, must have such frequent washings or spongings as 
 will keep the pores of the skin open, that the general exhalations, perspiration 
 sensible or insensible, as when sick an odor, also, may not only pass readily 
 through the pores, but to provide, in disease, for the escape not only of a larger 
 amount than usual but that of a more offensive and injurious character, if left 
 to be re-absorbed from the surface or clothing. 
 
 VII. Quiet. If the patient is very sick, absolute quiet is very essential. 
 If a person is once admitted to the sick-room who is found to annoy the patient 
 by long talking, or, in fact in any manner, they must not only be asked to retire 
 but never be admitted again. What is necessary to say, speak in a mild but 
 perfectly distinct voice, and never allow whispering in a sick room for any pur- 
 pose whatever. If there are any secrets to be kept from the patient, no hint of 
 them, or whispering about them, should ever occur in his hearing; yet if it is 
 believed the patient can not live very long, I would most certainly inform them 
 of this belief — 'tis cruel and unjust to withhold it. Any continuous noise, 
 
DR. CHASE'S RECIPES. 19 
 
 although slight in itself, soon becomes annoying to any nervous person, and 
 there are but few sick persons, indeed, who do not soon become more or le§s 
 nervous. Be firm, but kind, in all your relations with the sick. Give them to 
 understand you know best, and what you know to be best to do you are going 
 to do; and what you know they ought not to do, you are not going to allow 
 them to do, but in all the kindness possible, and their acquiescence may soon 
 be expected. Rustling silks, squeaking shoes and the rattling of dishes must 
 not be allowed in a sick-room. 
 
 VIII. Pood, Drink and Delicacies. While the patient's condition 
 will allow them to use plain and substantial food, and the usual drink, as tea 
 and coffee, not too strong, it is best they should have them; but with the weak 
 and debilitated the delicacies must take their place; and I desire to. call especial 
 attention to, and to give my sanction and advice, that if any special thing is 
 craved, be it food or drink, I would most positively allow it, in moderation. 
 We have all heard of the cravings, in olden times, of fever patients for cold 
 water, and the cures brought about from its having been obtained stealthily 
 against the commands of the physician ; but there has recently come to my 
 knowledge a case wherein the life of a typhoid fever patient was saved by 
 drinking two quarts of hard cider, which he had craved and repeatedly called 
 for, and when he got hold of the pitcher he would not let it go until it was 
 empty. I do not call this, however, "in moderation," but the patient was 
 stouter in his desperation than the nurse and the physician who had allowed it 
 to be brought, so no one could have been blamed even if it had killed rather 
 than cured the patient. Do not understand this, however, even in desperate 
 cases, to be a pattern drink — A small glass, and often, as long as the craving 
 continues, would be the safer plan with any drink. But both food and 
 drink should be given regularly in reasonable quantities. And to aid the 
 nurse or family in this, the following recipes, or receipts, may be resorted to 
 with confidence and general satisfaction. To purify sick-rooms, see 
 " Disinfectants." 
 
 BEEP TEA, ESSENCES OP BEEP, ARTICLES OP D-IET, 
 DRINKS, ETC., POR THE SICK. 
 
 1. Beef Tea.— Take lean beef, Yi lb.; cold water, % cup; a little salt, 
 pepper, mace, or nutmeg. Directions — Cut the beef into small bits — % or % 
 inch squares — and see that no particle of fat adheres to it; put into a bottle with 
 the water and cork, placing the bottle in a pan of cold water upon a stove, and 
 as soon as it reaches the boiling-point, move it back, but keep it near the boiling- 
 point for 2 hours; then strain, pressing out the juices, and season with a little 
 salt and a sprinkle of pepper, mace or nutmeg, as preferred by the patient. 
 
 2. Beef Tea— Improved Plavor, by Broiling.— Take a nice steak 
 and remove all the fat. Have a gridiron, perfectly clean — all particles of burned 
 steak may easily be removed from the bars by placing it in hot water a few 
 minutes when first taken from the fire; then scrape, or what is better, use a stiff 
 brush, kept for this purijose. Have a very nice fire of coals, and place the 
 
20 DR. CHASE'S RECIPES. 
 
 steak upon the gridiron and broil, as usual, till it is ready to turn; then take 
 off, having at least a qt. bowl with 1 pt. of boiling-hot water in it, and keep it 
 standing by the fire, or on the back part of the stove, to keep it hot. Place the 
 steak, when the first side is nicely broiled, in this bowl of hot water, and press, 
 it with the knife and fork — a stiff spoon is the best — to extract the juices of the 
 meat. Repeat this broiling and pressing several times, turning the steak each 
 time, till all the juices and strength of the steak are extracted ; and if, at the 
 last, the steak is cut into squares of an inch or a little more, and each piece 
 pressed in a lemon-squeezer, its virtue, or strength, will all be obtained. It 
 looks much like wine of itself; but still, if a teaspoon or so of wine is added to 
 what may be taken at any one time, it will not injure the most delicate stomach, 
 but will be borne, even by a delicate stomach, better than bread-water, while it, 
 of course, is much more nourishing; and, if properly seasoned, as suggested in 
 No. 1, it will be relished by the patient — much more so from the l.iroiling. 
 
 3. Essence of Beef. — The real essence, or nourishing properties ef 
 beef, is obtained the same as directed in No. 1, except that no water is to be put 
 into the bottle, and the boiling may need to be continued an hour or two longer; 
 then the juice or essence pressed out, and a little wine added when desired or 
 needed; also a touch of salt and pepper; or, if mace or nutmeg is preferred, 
 there is no reasonable objection that can be offered against their use. 
 
 Remarks. The foregoing are the plans which have been heretofore fol- 
 lowed in extracting the strength or essence from beef for the sick. But as the 
 science of medicine, especially the chemical department thereof, advances, it 
 has been prolific in improvements, among which that of not boiling, but steep- 
 ing, either in cold water, or using heat only of a moderate degree, or not above 
 100° to 135°, so as not to cook the albuminous (like white of egg) portions of' 
 the meat in making beef tea, or extracting its juice. 
 
 4. Beef Tea for the Sick— New Process.— Beef tea, if rightly 
 made, may be received with benefit by a stomach which would reject any 
 nourishment; but skill in preparing it, is not universal among nurses. The twa 
 following receipts may be relied on as among the best that can be devised: 
 
 Beef Tea (with moderate warming up after cold steeping). — Take 1 lb. 
 of the best beef; cut in thin slices and scrape the meat fine; put with a salt- 
 spoon of salt into 1 pt. of cold water contained in an earthen bowl, and let the 
 mixture stand 2 or 3 hours, stirring it frequently ; then place it in the same ves- 
 sel covered, on the back part of the range or stove, and let it come very gradu- 
 ally to a blood-heat and no more. It has been found that 135° of heat does not 
 set or cook the albumen — blood-heat is only 98°. Any higher temperature 
 would injure the nutriment, or nourishing properties; then strain it through a 
 fine .sieve or muslin bag, and it is ready for use. The making of beef tea is not 
 a cooking process, but a steeping process. Some chemists think it better to be 
 made without heat, with the addition of the muriatic acid, which is a component 
 part of healthy gastric juice, as follows: 
 
 5. Beef and Other Meat Teas Without Heat.— Take y^ lb. of 
 
 fresh beef, mutton, poultry or game (the lean part only), minced very fine;. 
 
DB: CEASE'S RECIPES. 21 
 
 place it in 14 ozs. of soft cold water (2 or 3 tablespoons less than 1 pt.) to which 
 has been added a pinch or about 18 grs. of table salt, and three or four drops of 
 muriatic acid ; stir all with a wooden spoon, (on account of the acid, which rusts 
 iron) and set it aside for 1 hour, stirring it occasionally; then strain it through 
 gauze, or a sieve, and wash the residue left on the sieve by means of 5 addi- 
 tional ozs. of cold soft water, pressing it so that all the soluble matter will be 
 removed from the residue; mix the two strainings and the Extract is ready for 
 ase. It should be drunk freely every two or three hours. 
 
 Remarks. — The properties taken from these last two receipts are largely borne 
 out by a well known article made at Richmond, Va., by Mann. S. Valentine, 
 called " Valentine's Preparation of Meat Juice," which, in using, is not to be 
 heated above 130° F., and that only upon a water-bath to avoid the possibility of 
 over-heating — the preferable way being to use it cold, even with ice when this 
 is desirable. Stale bread is recommended by him to be crumbled into the Meat 
 Juice as a savory diet for the sick, as one becomes able to digest more solid 
 food. This, of course will hold good with any of the above or other juicy 
 foods, or soups, or essences, etc., prepared from any meats whatever. The 
 greatest objection that can be raised against Valentine's Meat Juice is its cost. 
 He claims to have concentrated the strength, or virtues, of 4 lbs. of beef 
 into a 2 oz. bottle which, usually, retails at $1.25, which would certainly 
 prevent its use by the sick poor — the sick rich, of course, can indulge it. 
 But from its array of testimonials from the most popular physicians in America 
 and Europe, and by those connected with insane asylums, hospitals, etc., it 
 must have proven an exceedingly valuable preparation; and I will close my 
 remarks upon this subject by saying I have not referred to it for the benefit of 
 the manufacturer (for he knows not of this reference at all), nor am I paid for 
 it, only as it may do good to the people in observing the value of the cold pro- 
 cess, as it may be called, of the last two receipts, and being "posted," as the 
 saying is, upon the best ways or plans of preparing food for the sick. This 
 Meat Juice was on exhibition and received awards at the International Exhibi- 
 tion in '76 at Philadelphia, and in '78 at Paris, and although he does not give its 
 mode of preparation in his circulars, yet this must have been given to the com- 
 missioners at these exhibitions, for the awards were: 
 
 " For excellence of the method of its preparation, whereby it more nearly 
 represents fresh meat than any other extract of meat, its freedom from disagree- 
 able taste, its fitness for immediate absorption and the perfection in which it 
 retains its good qualities in warm climates." 
 
 The method is undoubtedly by maceration (softening by steeping), and then 
 by pressure, having used but little water, and leaving a heavy pressure to 
 accomplish the separation of the juices of the meat, to avoid the neces.sity of 
 heat to condense by evaporation. There is no doubt of the value of this article 
 as a food for the sick, and as only from >^ to 2 teaspoonf uls of it are required 
 as a dose, or meal, those who can afford to use it will prefer to do it rather than 
 prepare any of the others above given, unless they have a skillful nurse; and, 
 in that case, I shall have done the good I intended by calling attention to it. 
 See also Beef Water, Broths, etc., below. 
 
22 DR. CHASE'S RECIPES. 
 
 6. Oyster Essence. — Take %, doz. (or any number, according to the 
 necessity, or ability of tlie patient to take the essence) of large, nice oysters, with 
 their share of juice; put in a stew-pan, and place on the stove, or over the fire, 
 and let them simmer slowly, until they smell, or become plump or full — 3 to 5^ 
 minutes according to the heat; then take off, strain and press out the juices 
 without breaking the oysters, and serve hot. Light, stale, bread crumbs, very 
 hght, dry biscuit, or crackers, as preferred or convenient, will give additional 
 relish and strength when the patient is able to have them. 
 
 Remarks. — Most people say, "put in salt," when they give directions to 
 prepare oysters; but I know it is best not to put in the salt, or other seasoning, 
 until just as you are about to remove them from the fire. 
 
 7. Chicken Broth. — Cut up half of a young chicken, removing the fat 
 and skin; sprinkle a little salt upon it and put it into 2 qts. of cold water and 
 set it over a quick fire ; when it comes to a boil, set it back on the stove or 
 range, where it will only simmer. AVhen entirely tender, take out the white 
 parts, letting the rest remain until it is boiled from the bones. Mince the white 
 part and pound it fine in a mortar or suitable dish; add this to the broth, adding 
 boiling water, if necessary, to make it thin enough to drink readily. Put again 
 in the sauce-pan and boil a few minutes. Some persons will desire a slight 
 addition of salt and a little pepper: but use just as little pepper as will satisfy 
 them, a light sprinkle, however, will hurt no one. It is very nutritious, and 
 hence should be taken only in small quantities. A little rice may be boiled in 
 some of this broth, either for its taste or greater nourishment; and a little stale 
 bread, or a cracker or two, may be broken into some of it at another time, for 
 the same reason, and for changing the flavor also. A little parsley may be 
 added to flavor any of these broths, waters, or drinks, if desired, or any other 
 pot-herbs. 
 
 8. Mutton Broth. — Take 1% lbs. of chops, from the neck of a lamb 
 or young sheep (old and strong mutton is never to be used for the sick); cut 
 into small bits, removing all the fat possible ; put bones, as well as the lean 
 meat, into a stew-pan, with 3 pts. of cold water and a little salt ; put where it 
 will stew gently till all scum is removed as it rises. In 30 to 40 minutes some 
 may be poured off for the patient, if he is impatient for it. Continue to stew it 
 slowly an hour or two, seasoning to taste while hot; when cool strain, and when 
 cold, remove all the tallow or fat from the surface. After this it may be given 
 cold or hot, as suits the patient. A slice of bread, as in the chicken panada, 
 may be toasted nicely and broken into a plate; then pouring on some of this 
 broth, as in that case it is more strengthening, and gives another variety of 
 broth to meet the varying tastes of the sick; or stale bread, without toasting, is 
 generally preferable. 
 
 10. Veal Broth. — Veal broth is generally made by some chops of veal, 
 as in the mutton broth above, or a joint of veal, with suitable amount of meat 
 upon the joint, in about 3 qts. of water, 2 oz. of rice, a little salt, and a piece or 
 two of mace ; stew till the water is about half evaporated. 
 
DR. CJIAi^B'S RECIPES. 33 
 
 10. Beef Broth or Water. — Take a piece of perfectly lean steak 
 (from the rump or shouklcr is preferable) tlie size of your hand ; cut it into 
 small bits, and put into a stew-pan with 1 pt. of cold water; bring it to a boil 
 and skim ; then set it back and simmer 20 to 30 minutes, occasionally pressing 
 each piece with a spoon to obtain the full juice, or strength of the beef. In hot 
 weather any of these broths or drinks will be relished well if ice-cold, by set- 
 ting upon ice what was not taken hot when first made; otherwise it is better to re- 
 heat them when called for. 
 
 1 1 . Vegetable Broth. — Let all the articles named be of medium size 
 only: potatoes, 2; carrot, turnip and onion, 1 each; slice (of course after wash- 
 ing and paring); boil 1 hour in 1 qt. of water, adding more boiling water from 
 time to tinle to keep the original quantity good. Add a little salt and pepper, 
 and any pot-herbs, as parsley or other herb, as preferred, to flavor; strain, or 
 allow to settle. This is a good substitute for the animal broths, when they can 
 not be borne, or at distances from where fresh meats can be obtained; or 
 as an additional variety when sickness is long continued. 
 
 12. Milk Porridge, with Raisins.— Stir 2 tablespoons of flour with 
 sufficient cold milk to make smooth; then stir this into 1 qt. of boiling milk; 
 break or cut into halves 20 or 30 nice large raisins, and boil 20 minutes. Strain 
 and add a little salt. 
 
 13. Oatmeal Porridge, or Gruel.— Mix 2 tablespoons of the finely 
 ground oatmeal with a little cold water, then stir it into 1 pt. of boiling water 
 and let it boil 15 to 20 minutes. Add a little salt and sugar, to taste; if desired 
 a small quantity of wine and nutmeg may also be added. 
 
 14. Cornmeal Gruel, or Porridge.— One of the most common 
 gruels is made with cornmeal and a little flour. Half a cup of cornmeal and }4 
 a tablespoon of flour wet to a smooth paste, then stirred into 1 qt. of boiling 
 water, and the boiling continued slowly for 30 minutes. Seasoned with salt 
 and a little sugar, makes it the most palatable to most people; and some add a 
 little butter; but if any is used it should be a very little, and that of the choicest 
 kind. This is not only nourishing for the sick, but is mildly laxative, and aids 
 the action of carthartic medicine ; but if it is intended to aid a cathartic do not 
 use any flour in its make. A bit of cinnamon or nutmeg, as preferred, may be 
 added to any of these 'gruels or waters. But if any astringent is desired, or a 
 gruel to aid astringent remedies, use one of the two following: 
 
 15. Browned Cornmeal Gruel, or Cakes, for Weak Stom- 
 achs, and for Summer Complaints of Children. — Brown corn the 
 same as you roast coffee; grind it fine in a coffee-mill, and make a gruel as with 
 common cornmeal. Make some into a mush, or batter, and bake, in thin cakes, 
 to a light brown. Very feeble stomachs will retain the gruel; or the cakes, as 
 preferred. See also " Corn Coffee for the Sick." 
 
 16. For Diarrhea of Children, or Others. — Parch the corn 
 nicely; grind it into meal, and boil it in skim milk. This is claimed to be a 
 sure cure for summer complaints. 
 
24 DR. CHASE'S RECIPES. 
 
 17. Milk and Rice Gruel. — Rice flour, or very finely pulverized rice, 
 3 table-spoonfuls, wet smoothly with cold milk, and stir into 1 qt. of boiling 
 milk, and stir all the time it is boiling — 10 to 15 minutes, or till it tastes done. 
 Nutmeg is a very nice flavor for this gruel, and a little sugar, if desired. It is 
 very acceptable for children. 
 
 18. Tamarind Whey— Cooling and Laxative.— Dr. John King, 
 of Cincinnati, says: 
 
 "A convenient and cooling laxative is Tamarind Whey, made b)' boiling 
 1 oz. of the pulp of the Tamarind in 1 pt. of milk, and straining the product." 
 
 Remarks — Tamarinds grow on quite large trees, principally in the East and 
 "West Indies. They are put up in kegs with syrup for importation; and on 
 being received in the United States are often put up, by wholesale druggists, in 
 bottles for their better preservation as, like other fruits, they keep better in air- 
 tight bottles. I trust their value as a cooling and thirst-allaying fruit may, 
 hereafter, be more full)' appreciated, especially in fevers, inflammation and 
 dyspepsia. 
 
 19. Tamarind Water, for Fever Patients — To Allay Great 
 Thirst in Hot Weather, and for Dyspeptics. — Take nice Tamarinds 
 (kept by druggists in large cities, and sometimes, also, by grocers), 1 qt. — 3 lbs 
 will about equal 1 qt. — place them in an earthen jar and pour upon them 3 qts. 
 of boiling, soft water; cover, and let stand three or four hours; then, with the 
 hand squeeze the pulp out of the bird-nest clusters, in which the seeds and pulp 
 are held; then strain through stout muslin; bottle and cork tightly; and put into 
 a cool cellar. In three or four weeks it will be ripe and fit for use. 
 
 Remarks. — In hot weather, especially with dyspeptics, there is often 
 experienced very great tjiirst. With such, I am not aware of any other article 
 or drink equal to this to relieve them of the excessive craving for drink. Then 
 take a wine-glass of this in as much ice-cold water, sweetened to taste, and you 
 will have a healthy and most agreeable nectar, and one of the most powerful 
 extinguishers of thirst ever discovered. The author has tested it and knows 
 whereof he speaks. It settles by standing and becomes as clear and pure as 
 champagne. I have taken a glass of it when very thirsty, ice-cold, as above 
 mentioned, and the relief would be so perfect I would not think about drinking 
 again for 2 or 3 hours. The properties of the tamarind are very peculiar, as it 
 contains not only small quantities of sugar, but pectic, citric, tartaric and malic 
 acids, and also the bi-tartrate of potassa; is noilrishing, refrigerant (cooling), 
 calmative and laxative; hence its great value in fevers. But, of course, to pre- 
 pare it for a drink in fevers, you cannot wait for it to purify itself by standing, 
 yet it should be bottled all the same, and a bottle of it placed at once upon ice; 
 or if no ice is at hand, stand a bottle of it in a bucket of cold water, so as to 
 have it as cool as possible; then add as much cold water to what you use of the 
 tamarind water at each time, and sweeten to taste. Let the patient partake of 
 it as freely as desired, so long as it agrees with the stomach, and does not prove 
 too laxative. 
 
 20. Wine Whey. — Put 1 pt. of sweet milk in a suitable basin upon the 
 stove, and when it comes to a boil, pour into it a gill (about 5 or 6 table-spoon- 
 
DR. CHASE'S BECIPES. 25 
 
 fuls) of wine, and when it has again boiled about 15 minutes, remove from the 
 fire; let it stand a few minutes, but do not stir it; then strain or remove the 
 curd, and sweeten to taste; flavor with cinnamon, or nutmeg, or any other 
 spice or fruit, as orange or lemon peel, etc. It is used for very weak and 
 feeble patients. 
 
 21. Sour Milk "Whey. — Where wine is not to be had, and a whey is 
 needed, bring a cup of sweet milk to a boil, and add the same amount of sour 
 milk, and the result is a very nice whey. Season or flavor, as desired. 
 
 22. If no sour milk, a table-spoonful of good vinegar will do the same 
 thing if not curdled, by standing a few minutes, stir in a little more vinegar, 
 strain and season to taste. 
 
 23. Chicken Water. — Take half of a young chicken, divest it of the 
 skin, remove the feet, and break all the bones. Put into 2 qts. of water and 
 boil for half an hour; strain through muslin, and season with a little salt and 
 pepper, if desired. It quenches tlie thirst and is quite nourishing for use Avhen 
 the strong teas or essences cannot be borne by the stomach. Straining through 
 muslin removes or absorbs anj"^ oil or fat upon the surface, which cannot be 
 dipped off. 
 
 24. Barley Water. — Pearl barley, 1 oz. ; wash in cold water, and pour 
 off; then boil it a few minutes, and pour off again, which removes a certain 
 rank taste; now pour on boiling water, 1 qt.; and boil, in an open dish, until 
 half evaporated; strain and season to the taste of the patient. It is nourishing 
 and pleasant, hot or cold, as desired. 
 
 25. Chicken Panada. — Toast a slice of stale bread (bread not less 
 than two days old) to a very nice brown (be careful never to burn bread in 
 toasting for the sick, for scraping off does not remove the burned taste,) and 
 break into a soup plate, pouring over it some chicken broth, boiling hot; cover 
 the plate and let it stand till cold enough to eat, or drink, according to the 
 condition of the patient. 
 
 26. Plain Panada. — Split 5 or 6 Boston, or other very light crackers, 
 put into a bowl with a very little salt, nutmeg and sugar to taste ; pour boiling 
 water over them and cover till cool; it makes a nourishing drink — and still more 
 nourishing if the patients digestion will allow them to eat the crackers, or a 
 portion of them. 
 
 27. Plain Panada, With Bread.— Put into a bowl, in small pieces, 
 1 slice of stale bread (not less than 2 days old), leaving out the crust; put in a 
 .small piece of nice butter, and pour upon it % pt. of boiling water. Sweeten, 
 if desired, and flavor also if preferred, with nutmeg and a little wine also, if 
 desired. 
 
 28. Corn Coffee, for the Sick, or for a Nauseous Stomach.— 
 Take nice, sweet, dry corn (I do not mean sweet corn, but nicely dried field 
 corn); be careful in browning it, not to burn it, as it injures its flavor, as much 
 as it does to over-brown coffee for general xise — makes it bitter rather than 
 pleasant. To 1 coffee cup of this ground, as coffee, stir in 1 beaten egg; put 
 
26 DR. CHASES' RECIPES. 
 
 into the coffee pot, and pour on boiling water, 1 pt. or a little more; steep and 
 season also as coffee, with cream and sugar. It is nourishing and sufficiently 
 stimulating to allay a nauseous stomach before vomiting has taken place. See 
 also browned corn meal gruel for weak stomachs. 
 
 29. Corn Tea. — Make the same as the corn coffee .ibove, except not to 
 use the egg. It is pleasant, hot or cold, but not quite as nourishing, lacking 
 the egg; hence adapted to very weak patients (see also the herb teas), but as 
 there will be found patients in every condition of strength, or want of strength, 
 it becomes important that a variety of receipts should be given, and hence the 
 following: 
 
 30. Rice Coffee, Especially Nice for Children or Weakly- 
 Patients. — Brown the rice carefully, as you would the coffee bean, or corn, 
 above; then grind, or mash in a mortar, and to 1 cup of this pour on 1 qt. of 
 boiling water, let it stand 15 minutes; strain if it does not pour off clear. 
 Sweeten all these coffees with loaf or granulated sugar, and used boiled milk 
 with them, as freely as relished. It may be drank as freely as the stomach will 
 bear. Children are very fond of it; and it is better for them, or for weakly 
 persons, than common coffee. The same holds good, also, of the corn prepar- 
 ations above. 
 
 31. Common Teas. — A rather weak tea (never a strong one) maybe 
 made of any of the ordinary' green or black teas, when craved by the sick, 
 sweetening and using milk as desired; for we believe it better to allow a mild 
 beverage of this kind to any sick person rather than to allow their minds to 
 ■worry over a refusal, for all excitement is to be avoided if reasonably possi- 
 ble, for amendment seldom begins, nor does it continue long, after any dissatis- 
 faction arises, no matter what the subject, nor how slight the dissatisfaction 
 may be; hence indulge all opinions, or even whims, that have not in themselves 
 an absolute wrong. 
 
 32. Eggnog for the Sick. — Beat the yolk of 1 Qgg with 1 table spoon- 
 ful of pulverized sugar to the consistency of cream ; grate in a little nutmeg; 
 add 1 large table-spoonful of brandy and 2 of Madeira wine. Beat the white of 
 the egg to a stiff" froth, and mix in with 1 cup of nice sweet milk. 
 
 Remarks. — This is palatable, and for weak and feeble patients will be found 
 very invigorating and strengthening, the true "Madeira" being rich in its 
 tonic and invigorating qualities. The original formula ran thus: " The yolks 
 of 16 eggs, and 16 table spoonfuls of pulverized loaf-sugar (the day of this " loaf- 
 sugar " is over, except in small cubes or squares) beaten to a cream; 1 grated 
 nutmeg; }4, pt. of good brandy or rum, and 2 glasses of Madeira wine. The 
 whites beaten to a stiff froth and put in, finishing with 6 pts. of milk made 
 cold." This would indicate that it was being made for general or hospital use, 
 or the patient must liave been expected to live on it for a week at least, or other- 
 wise to have many visitors. But this was a universal practice in an early day, 
 and finally whiskey took the place of the brandy and the wine. No party or 
 evening gathering was considered to be well provided for unless a large supply 
 of milk punch or eggnog was prepared and set before the guests, when every 
 
DR. CHASE'S RECIPES. ST 
 
 one was expected to help themselves, from time to time, to all they desired; 
 but it is one of the most dangerous forms in which liquor can be placed before 
 young men, and especially so if there are to be frequent evening parties. I 
 speak from the experience of my early life, where this beverage was freely 
 supjilied by a man of social disposition, having plenty of means, to induce 
 about a dozen of us young men to spend our evenings in his society at least two 
 or three evenings in the week. But, for one, I soon discovered that the days 
 were too long, and that I desired the parties would suit me better every night, 
 rather than only two or three in the week, and on the days upon which a party 
 was to gather in the evening, I wanted night to come even before supper-time, 
 which opened my eyes to the danger of these nightly meetings while I yet had 
 moral courage and strength of mind to say: " Excuse me, I shall meet with 
 you no more," — and I did not, notwithstanding the jibes and jeers of my asso- 
 ciates in labor through the day. To this decision, made very soon after my 
 marriage, I owe a life of great industry and labor, in which, I humbly believe, 
 I have done at least some good to my fellow creatures ; for which I feel very 
 grateful to Him to whom we all have to render an account. Then allow me to 
 say to everyone, but especially so to every young man: " Touch not any liquor 
 as a beverage, as you hope to spend a life of usefulness here, and of happiness 
 in the better land beyond the river. " 
 
 33. Negus for the Sick.— Barley-water. 1 pt. ; wine, 3^pt. ; lemon- 
 juice, 1 table-spoonful; nutmeg and sugar to suit. Directions — Make the 
 barley-water, as before given; then mix. 
 
 Remarks. — Nourishing and stimulating. Used by weak patients like Col. 
 Negus, from whom it takes its name. 
 
 34. Raw Egg and Milk for Convalescents.— A fresh egg; milk^ 
 
 1 cup; a little port or other wine, and a little sugar. Directions — Use only 
 the yolk, beating thoroughly; then add the milk, and beat till foamy; then 
 sugar and wine. 
 
 Remarks. — Have this ready to be taken by convalescents when they feel the 
 least fatigue on returning from exercise. 
 
 35. Milk Punch for the Sick.— Nice sweet milk, % pt. ; white sugar, 
 
 2 table-spoonfuls; best brandy, 2 table-spoonfuls; ice. Directions — Dissolve 
 the sugar in the milk, and add the brandy, stirring well. 
 
 Remarks. — This punch has maintained the life of very sick persons when 
 nothing else could be taken for several days, or until the natural forces returned 
 to the rescue. Make cold with ice, or keep it on ice 
 
 36. Milk Punch, with Eggs, for Weak Patients. — If the 
 
 patient is very weak, it is more strengthening to beat a fresh egg (in fact, none 
 but freshly laid eggs should be used with the sick) thoroughly, and stir into 
 the above punch before the spirit is added. 
 
 Remarks. — The white of a fresh egg beaten with 1 table-spoonful of white 
 sugar, then a table-spoonful of best brandy added and again beaten, was fed to 
 me by a Methodist clergyman — a special friend — in tea-spoonful doses, which sus- 
 tained me 2 or 3 days, and, no doubt, saved my life, when even the consulting^ 
 
28 DR. CHASE'S RECIPES. 
 
 physician declared it would send the disease to the brain and soon destroy me. 
 The occasion for its use arose from typhoid pneumonia of the right lung — the 
 ■exhausting discharges from the bowels and the change of position necessary 
 producing such sinking spells that life must have soon given out. The attend- 
 ing physician had determined to administer the brand}'^ ; but the consulting one 
 (a much older man, and hence more set in the "old fogy" idea that brandy 
 would excite inflammation of the brain) was contending with him in the parlor, 
 as I was afterwards informed, that it would not do; when the clergyman came 
 in, as he was in the habit of doing in my sickness, and heard their argument, 
 ho came in to see my condition; as soon as he saw my exhaustion — he having 
 been raised from the same condition by a physician in another city, went 
 back to the doctors and said: " I will take the responsibility of this case to-day," 
 thus agreeing with the advance in science, as shown by the younger physician; 
 he did as above indicated, personally attending to me all that day and night 
 till 5 o'clock in the morning; pronouncing the danger past, he called my dear 
 wife (since passed to the " better land "), whom he had compelled, as it were, to 
 lie down for a few hours, which she had not before done for several days and 
 nights (getting all her rest and sleep in a chair, notwithstanding there was plenty 
 ■of help, through her anxiety for me — such is a true woman's love). The brandy 
 was truly the hinge on which the case turned back to life, when scarcely a hope 
 was entertained that such could be the result. Why should not this, then, or 
 some other of these punches, eggnogs, etc., save others when in such extremely 
 weak conditions? If I did not so believe, I avouM certainly not take such pains 
 and so much space to explain and recommend them. But do not understand 
 me as recommending these stimulating drinks, onlj' in these exhausting diseases, 
 where the diffusive as well as the stimulating power of the spirit is demanded 
 to aid the strength and stimulate the recui^erative powers of nature to rally to 
 the rescue. My reasons for opposing stimulation generally, is more fully shown 
 in the remarks following " Eggnog." 
 
 37. Claret Punch. — Claret, 1 bottle; ice-water, i^ as much as wine, 
 sliced lemons, 2; powdered sugar, % cup. Put the sugar upon the sliced 
 lemons for a few minutes; add the ice-water and stir well for a minute or two, 
 then pour in the wine. Put plenty of ice into each glass as served For the 
 sick come as near to the proportions as practicable, for why should not the sick 
 have their share of the good things, as well as those who only use them for the 
 enjoyment ? These fixtures are only additions to improve flavor, and make 
 more palatable; hence let the sick have the advantage of them by all means. 
 
 38. Currant Shrub for the Sick,— A lady writer says: " Make the 
 same as jelly, but boil only ten minutes; then bottle, and cork tightly. Put 2 
 table-spoonfuls of the shrub (jelly) to ^ glass of ice-cold water, and have some 
 bits of ice in it." 
 
 Remarks. ~T\\\s, vio\\\d be pleasant and grateful to the taste, but it is not 
 shnilj — that always contains spirits of some kind, to prevent souring; or, for 
 its stimulating effects; see the following: 
 
 39. English Shrub, for the Sick.— "One sour" (lemon juice). 
 
DR. CHASE'S RECIPES. 3» 
 
 "two sweet" (sugar), "three strong" (mm, or other spirit), "four weak" 
 (water). 
 
 Remarks. — The measure miglit be a tea cup, or a pint measure, as desired, 
 but each article was to be measured in the same dish. For those patients need- 
 ing any stimulants, I would add }4, as much good whiskey, or Bordeaux, pre- 
 ferably, as is used for the jelly. Any common acid jelly, properly diluted 
 with ice-cold water, makes a pleasant drink for fever patients, or those sick 
 from other diseases. Or, any of the following may be used, as needed. 
 
 40. Acid Drinks Prom Raspberry Vinegar Jelly, is Nour- 
 ishing and Pleasant for Invalids.— Take 4 qts. of red raspberries and 
 cover them with good cider vinegar, and let them stand 24 hours; then scald, 
 strain and add sugar, 1 lb., to each pint of the juice; boil 20 minutes, or until 
 it jells; bottle and cork, or can, air tight, and it will keep well, or irj ready for 
 present use. A table-spoonful of this to a glass of ice-cold water, taken a little 
 at a time, makes the patient, if a reasonable one, feel very grateful, when sick, 
 or convalescing. So also does: 
 
 41. Toast "Water. — Make by nicely browning (not burning in the least) 
 stale bread ; then pouring boiling water upon it, and letting it stand upon ice, if 
 you have it, then squeezing in a little lemon juice. 
 
 42. Raw Egg Drink for Invalids— Strengthening, Restora- 
 tive and Pleasant. — A fresh, raw agg, being both strengthening and restor- 
 ative, may be made into a pleasant drink, for the feeble, by breaking a freshly 
 laid egg into a bowl, and beating it well, with 1 or 2 table-spoonfuls of sugar, 
 then adding a little ice-cold water, and a tea to a table-spoonful of spirits, or 
 wine, as prepared, or at hand. 
 
 43. Drink for Great Thirst of Fever Patients.— Cream of tar- 
 tar, % oz. ; white sugar, 4 ozs. ; confection of orange peel, 3 ozs. ; boiling hot 
 water 3 pts. 
 
 {^Confection of Orange Peel. — Take the external rind of nice fresh oranges, 
 separated by rasping (grating), 1 lb. ; white pulverized sugar, 3 lbs. (or in these 
 proportions). Directions. — Beat the rind in a stone, or wedge-wood mortar, 
 then add the pulverized sugar, and continue the beating till perfectly incorpo- 
 rated together. Keep in cans.] 
 
 DiUECTiONS. — Pour the hot water upon the other ingredients; when all 
 are dissolved, set aside to cool. When cold drink as freely as the thirst of the 
 patient demands. (See fevers, preventative and cure. — Dr. Buchanan.) 
 
 Remarks. — This confection is tonic, and stomachic, and is principally used 
 as a vehicle for the exhibition of tonic powders, drinks, etc. — Cooley's Cyclo- 
 pedia. 
 
 44. Pectoral Drink. — Common barley and stoned raisins of each 2 
 ozs.; licorice root, bruised, 3^ oz. ; water, 2 qts. Directions. — First boil the 
 barley, then add the raisins and continue the boiling until the water is one-half 
 evaporated, and add the licorice. When, cool strain. 
 
 Remarks. — Dr. Buchanan, an old English physician, made it the usual 
 drink in all pectoral (chest) difficulties, to be drank freely. 
 
so DR. CHASE'S RECIPES. 
 
 45. Herb Teas, for the Sick Boom.— Dried sage leaves, or any of 
 the mints, or balm leaves, ^ oz. ; boiling water, % pt. ; steep and strain, or pour 
 off, when cool enough to drink. A little sugar may be used with any of them 
 when desired. 
 
 46. Sage Tea, Made as above, with % t^* spoonful of pulverized alum 
 dissolved in it and sweetened with honey, is especially valuable as a gargle for 
 sore throat. 
 
 47. Mint Teas, From the dried or green leaves crushed, with a little 
 sugar, are agreeable to the taste, and soothing to a nauseous stomach, and to an 
 irritated condition of the bowels of children. 
 
 48. Catnip Tea, However, is considered, by old nurses, as the greatest 
 panacea for infant ills, known among them. 
 
 49. Pennyroyal Tea, Is equally well known as the best thing to 
 break up colds, and to restore a checked perspiration from exposures, damp 
 feet, etc. 
 
 50. Gentian Root and chamomile flower teas are both valuable tonics, 
 and may be taken hot or cold, as preferred, and with or without sugar, but as 
 both are quite bitter, sugar will make them more palatable. 
 
 51. Strawberry Leaf Tea, From the green leaves, is considered val- 
 uable in canker of the mouth of infants, and with the alum, as in the sage, for 
 adults, as a wash or gargle. 
 
 52. Blackberry Tea, Made from the roots are considered valuable 
 in bowel difficulties; and that from the raspberry are believed to be equally val- 
 uable; and a syrup from these fruits are valuable in bowel complaints, and also 
 make agreeable drinks in fevers and inflammatory diseases. 
 
 53. Mint Tea, Juleped. — It would be hardly right to close the sub- 
 ject of herb teas without giving an idea that something besides teas can be made 
 from the mints. Take, then, a few sprigs of green mint (if any urinary diffi- 
 culty, or in case of fever let it be spearmint, as that is more diuretic and febri- 
 fuge than peppermint, while the peppermint is the most carminative and anti- 
 spasmodic), and bruise them in a glass with a spoon — mashing considerably — 
 adding sugar freely, and cold water to half fill the glass, with a table-spoonful 
 or two of wine, or brandy, and pounded ice to fill, shaking, or stirring well, 
 and if quaffed quickly you will think there has been a hail storm in the 
 neighborhood, of an agreeable character — a little of which is not bad to take 
 by sick or well people. 
 
 PUDDINGS, TOAST, PAP, JELLIES, STEAKS, CHOPS, ETC., 
 FOB THE SICK. 
 
 54. Bice Pudding — Baked.— Rice % lb. ; water, 1 pt. ; milk, 1 qt. ; 
 sugar 1 cup; 3 eggs; salt, 1 tea-spoonful; lemons, nutmegs or vanilla to flavor. 
 DiKECTiONS — Wa-sh the rice and boil in the water 30 minutes; then add the 
 milk and boil 30 minutes longer; beat the eggs, sugar and salt together, and 
 
DR. CHASE'S RECIPES. 31 
 
 stir into the rice. Bake in a nicely buttered dish for half an hour. To be 
 eaten with a very little nice butter, or sauce, if preferred. 
 
 Remarks. — Although a little of this is very appropriate for the sick, yet, I 
 think, most families will be willing to help them dispose of the surplus, if it 
 comes from the oven just at dinner-time 
 
 5 5 . Tapioca, Cream Pudding. — Tapioca, 3 table spoonfuls ; water and 
 milk, 1 qt. ; 3 eggs; a little salt; lemon or vanilla to flavor. Directions — 
 Cover the tapioca with water and let soak 4 hours; pour off what water is left. 
 Put the milk over the fire, and as soon as it boils stir in the beaten yolks of the 
 eggs and the salt, then the tapioca, and stir till it begins to thicken. Make a 
 frosting of the whites and brown a moment only, having added the flavoring. 
 This is very palatable and very nourishing. 
 
 56. Graham Pudding — Steamed. — Boiling water, 1 pt. ; graham 
 flour, salt; hot milk, 1 pt. ; 1 egg. Directions — Stir into the boiling water 
 sufficient graham flour to make a stiff paste; adding the egg, beaten, and a little 
 salt; then stir into the hot milk and steam ^ of an hour — the steam being up 
 when the dish is set in the steamer. Serve with maple syrup, or nice cream 
 and sugar, or any other sauce preferred. 
 
 57. Egg Toast. — A fresh egg, nice bread, not less than one day old, 
 salt and hot water. Directions — Toast the bread only to a light brown; 
 break the egg into hot water on the stove, and cook only to "set" the white; 
 put a little salt into suflScient hot water, dip the toasted bread, quickly, into it, 
 and place it on a hot plate, and put on the egg, adding a sprinkle of salt 
 only. 
 
 Remarks. — It is presumed that if this is done nicely, according to directions, 
 and the patient is able to digest this kind of food, it will be found enjoyable. 
 At another time a soft toast, with water or sometimes with milk, of course, hot, 
 in either case will give the needed varieties, to meet different tastes and cir- 
 cumstances. 
 
 58. Pap, of Boiled Flour— For Diarrhea of Children.— 
 
 Tie 1 cup of flour closely in a cloth, and boil 5 hours; when cool grate off a 
 table-spoonful of it, and mix smoothly in a little cold milk; then stir this mixture 
 into 1 pt. of boiling milk, and boil a few minutes, and sweeten with loaf sugar, 
 and add a little nutmeg, if desired. Very valuable in diarrhea of children or 
 adults. 
 
 59. Wine Jelly. — In places where none of the common fruit jellies are 
 obtainable, the following will make an excellent substitute: Boil white sugar, 
 % lb., in 1 gill of water. Have dissolved isinglass, 1 oz., in a little water, and 
 strain into the syrup; and when nearly cold add J^ pt. of wine; mix well in a 
 bowl or suitable dish; cover. For convalescents or those getting up from 
 exhausting diseases, this will be found as nutritious as it is palatable. If too 
 thick at any time, add a little milk or water, as preferred, or convenient. 
 
 60. Arro'WTOot. — Mix 2 table-spoonfuls of arrowroot to a smooth paste 
 with a little cold water; then add to it 1 pt. of boiling water, a little lemon peel. 
 
33 DR. CHASE'S RECIPES. 
 
 and stir while boiling. Let it cook till quite clear. Sweeten with sugar, and 
 flavor with wine or nutmeg, if desired. Milk may be used instead of the water, 
 if preferred. 
 
 61. Beefsteak— Broiled. — Have a small piece of rather thick surloin- 
 steak; a perfectly clear, coal fire should be ready, to avoid the possibility of the 
 taste of smoke, and the gridiron must be perfectly clean ; 3 or 4 minutes to each 
 side, if the patient likes it at all rare, will be sufficient, being very careful to 
 avoid burning. Season with a little salt and very little pepper. Place on a hot 
 plate and serve immediately. 
 
 62. Mutton or Lamb Chops. — These must be trimmed free of fat, 
 and broiled the same as beefsteak, except that they must be a little better done, 
 and hence should be cut a little thinner to allow cooking through. Season and 
 serve the same. But if any patient, at any time, desires any modification in 
 cooking or seasoning, let it be done to suit him, unless known to be injurious. 
 
 63. How to Reduce the Temperature of Sick-rooms and to 
 Keep them Cool. — In very warm weather it is often desirable, for the com- 
 fort of the patient to have the room considerable cooler than the natural atmos- 
 phere. In such cases raise the lower sashes entirely upon the side of the room 
 from which the breeze comes ; then have a piece of muslin soaking wet, squeeze 
 slightly, and tack it on so as to make all the air come in through the wet mus- 
 lin, which will reduce the temperature of the room 5 or 6 degrees in a few 
 minutes. This is done by the absorption of a part of the heat in the atmos- 
 phere by the passing of the water in the muslin from its liquid to a gaseous 
 state (a principle well known in philosophy), and the air of the room becomes 
 more moist also, which makes it more endurable. 
 
 Remark . — It only needs trying to satisf j' the most incredulous, and it will 
 benefit the very feeble patient more than enough to pay everyone for the trouble 
 taken. As the cloths become dry, replace them with others; or keep them well 
 wet with a sponge. 
 
 64. Ventilation of Sick-rooms and Sleeping-rooms— Avoid- 
 ing the Draft over the Patient.— Have a piece of board made just as 
 long as the width of the window ; then raise the lower sash, and place the board 
 under it. The width of the board may be 3 or 4 inches only, as this will allow 
 a current of air to pass up between the glass and sash, breaking the draft that 
 otherwise enters directly into the room when the sash is raised. In this way 
 air may be admitted even at the head or back side of a sick-bed, for the curtain 
 may be lowered to break the current from passing directly upon the patient. 
 This plan is equally important in small and ill-ventilated sleeping-rooms. This 
 much fresh air, at least, should be admitted into eveiy sleeping-room, excepting, 
 the extremely cold and windy days of winter. 
 
nv»^EnDIC-A.Xi E.ECII'ES. 
 
 SWELLINGS TO BEDUCE — Liniment for. — Rum, spirits of 
 camphor and laudanum, each 1 oz. ; mix, shake well and keep corked. Direc- 
 tions — Heat the mixture hot (when using) and bathe the swelling thoroughly, 
 at least 3 times daily, by pouring into the hand and thorough rubbing in. For 
 a pin-scratch, or small pimple, a finger application will be sutficient. 
 
 Remark. — This is claimed to reduce the worst swelling in a short time. 
 
 RHEUMATISM, SPINAL AFFECTIONS, CANCERS, ETC. 
 
 1 , Dr. White's Remedy, or Liniment for. — Strongest alcohol 
 and spirits of turpentine, each 1 pt. ; camphor gum and saltpeter, each 1 oz. ; 
 beef's brine, 2 qts. Dissolve the camphor gum and saltpeter in the alcohol; then 
 add the turpentine. Scald and skim the beef's brine, and when cold, add it. 
 To be shaken when used. 
 
 Remarks. — Dr. White, from whom this receipt was obtained, used it ex- 
 tensively, and with success, in weak backs and all other spinal affections, 
 rheumatism, etc., and also claimed to have cured several cancers with it. I 
 have no doubt of its value for general purposes, nor have I a doubt that, if taken 
 or commenced early in the appearance of a cancerous growth, it may scatter it, 
 and with an occasional active cathartic and the continued use of a good altera- 
 tive, they may be cured. 
 
 2. Kerosene, % pt., and camphor-gum, 1 oz., cured a friend of mine, with 
 whom I was acquainted for forty years; his fingers and hands were set nearly 
 shut. Bathing his hands 3 or 4 times daily for 3 or 4 days made decided im- 
 provements, and finally cured them. 
 
 CANCER— SUCCESSFUL REMEDIES.— Persons suffering with 
 cancers may expect to find the following beneficial: 
 
 1. Take a qt. bowl and fill half to two-thirds full of green sheep sorrel, 
 then fill with water; let it stand one hour, then mash to get the strength; to be 
 drank daily. Use dry sorrel same as green, only steep in hot water. 
 
 For the Sore. — Use a poultice, made by soaking the sorrel in warm water 
 till soft; change often. 
 
 To Make the Salve. — Take a porcelain kettle holding a gallon; fill two- 
 thirds full of the .sorrel; then fill with water, and boil down to a strong ooze; 
 take out the sorrel (pressing or straining, if necessary), and put in freshly made 
 unsalted butter or lard; then let it simmer over a slow fire — do not burn it — and 
 put in a lump of rosin the size of a hen's egg; when the water is simmered out, 
 drain out the salve. Salve prepared in this way, will cure scrofula as well as 
 cancers. I know whereof I afl5rm, as I have seen it tried successfully. It takes 
 3 33 
 
34 DR. CHASES' RECIPES. 
 
 perseverance, however, as it is in the blood; better that, than to be eaten up with 
 either cancer or scrofula. 
 
 2. Take equal parts of sweet fern and the bark off the north side of a 
 black ash tree; burn both to ashes; leach and boil down thick; put a piece of 
 sheet-lead upon the cancer, with a hole in it as large as the cancer, wet lint in 
 the mixture; put on and place another piece of sheet-lead over that. Let it 
 remain till it ceases to pain, when the cancer will be dead; then make a plas- 
 ter of the white of an egg and white pine pitch; put on and cover with a 
 warm Indian meal poultice; keep on till it comes out. In the case of the 
 man from whom this receipt was obtained, the cancer came out in nine days. 
 The poultice must be renewed when cold. 
 
 Remarks. — The idea of the piece of sheet-lead, with a hole in it the size of 
 cancer, is to protect the sound flesh or skin from contact with the cancer salve. 
 The sorrel water, as in No. 1, or some other good alterative, should be taken 
 a reasonable length of time, in the treatment of any cancer, for the purpose of 
 purifying the blood. 
 
 3. Cancer — A ISew Remedy which Carbonizes the Cancer- 
 ous Tumor with but Little or No Pain, and Not Poisonous.— 
 Directions — Apply to the surface of the sore the chloride of chromium (a new 
 salt of this rare metal), incorporated into stramonium ointment. This prepara- 
 tion, in a few hours, converts the tumor into perfect carbon, and it crumples 
 away. Specimens of cancers thus carbonized were inspected by a number of 
 physicians at a recent meeting held at the N. Y. Medical University, where a 
 paper was read on this new method of treating cancer, which had the appear- 
 ance of charcoal, and were easily pulverized between the fingers. The remedy 
 causes little or no pain, and is not poisonous. 
 
 Remarks. — In small places where this chloride-chromium is not obtainable, 
 call in the assistance of a physician, and he will know where to get it; and aa 
 nothing is said as to how much of the chloride of chromium should be used, I 
 would use 1 dr. to 1 oz. of the stramonium ointment, unless it was found by 
 inquiry, when obtaining it, to need more or less — watch results. Poultic- 
 ing, to remove the tumor, after it is carbonized, would be the proper way to do, 
 then use any of the best healing salve. 
 
 4. Cancer — Esmarch's or German Treatment.— I. Fowlei's 
 solution, 1 drop, 3 times daily, for three days, then increase the dose 1 drop 
 every three days, till intolerance of the remedy follows. Apply the following 
 locally, i. e., upon the open sore: 
 
 //. Powder to Sprinkle Upon the Open Sore. — Arsenious acid and muriate of 
 morphia, of each 1 gr. ; calomel, 1 dr. ; powdered gum arable. % ^^- > ™^^- -^^ 
 first sprinkle only a little powder upon the open sore, gradually increasing the 
 quantity to 1 teaspoonful. This overcomes the odor, and causes a hard eschar, 
 or scab, to form, and healthy granulation takes place. 
 
 Remarks. — It will be understood that Fowler's solution contains arsenic, a« 
 well as the powder, and as injury miglit arise by their use, unless the symptoms 
 from poisoning by arsenic are well understood, it would be well, when it is 
 
DR. CHASE'S RECIPES. 35 
 
 used, to have it done by or under the care of a physician, so as to prevent any 
 possible injury; although, if properly used, there is everything to encourage 
 the liope of great benefit, rather than injury; but it is best, always, to be on the 
 safe side, hence this caution. 
 
 5. Cancer, Relief of Pain in.— Dr. Brandini, of Florence, Italy, has 
 recently discovered that citric acid will assuage (relieve) the violent pain of 
 cancer. He applies to the part pledgets of lint soaked in a solution of citric 
 acid, 4 grs.; dissolved in soft water, 350 grs. (about % oz.), with the result of 
 affording instantaneous relief in the most aggravated cases. 
 
 6. Cancer, Chromic Acid Found Valuable in.— Prof. John 
 King, in his American Dispensatory, more than a dozen years ago, spoke of 
 
 chromic acid being found advantageous in cancers, malignant tumors, ulcers, 
 etc. 
 
 Remarks. — The word "malignant," as applied to tumors, is generally 
 understood to refer to those of a cancerous character, "tending," as Webster 
 puts it, "to produce death, threatening a fatal issue," etc., and this fact gives 
 me hopes, especially, that the chloride of chromium, No. 3, above, which is 
 only another form of the chromium, will do what is there claimed for it, com- 
 bined with the stramonium ointment. The acid, however, is being used more, 
 of late, than formerly, as the following will show. 
 
 7. Cancer, or Fungous Growth in the Ear— Removed Safely 
 "with Chromic Acid. — Dr. Tangeman, Professor in the Medical College of 
 Ohio, at Cincinnati, in Parke, Davis & Co.'s Therapeutic Gazette, reports the 
 case of a young man of 18, with a running ear. The meatus, or opening into 
 the ear, at the bottom was full of pus, or matter; the tympanum, or drum, of 
 the ear wholly destroyed, and the inner ear filled with a fungus, or cancerlike 
 growth; the boy wholly deaf on that side, the result of scarlet fever. The ear 
 was packed with powdered boracic acid, which dissolved in 24 hours, and 
 was repacked with the same, and repeated 4 weeks, but the fungus, or lacerous 
 growth, had to be removed by a few applications of chromic acid, and the 
 opening enlarged by it so they could get to the bones of the ear, which were 
 necrosed (destroyed), it being the cause of the discharge. The case was cured. 
 
 Nitrate of silver was formerly used in such cases, but Dr. Tangeman 
 thinks its use in ear cases is among the past, and that chromic acid will take its 
 place; but, from its activity, must be used with care. It should not be put on 
 too freely in any case, as to endanger, or extend to other parts. 
 
 Yet chromic acid will not continue, like other acids, to eat on indefinitely, 
 but as a particle of it destroys a particle of flesh, or fungus, it is itself de- 
 stroyed. This peculiarity shows its great value over all other caustics or destroy- 
 ers known. See its value for warts, under that head. Best to be used under 
 the care of a competent physician, or one accustomed to its use, especially ia 
 cancers where considerable tissue, or fleshy tumors, are to be destroyed. 
 
 8. M. Czartoryski, M. D., of Stockton. Cal., says in the Medical Brief, of 
 June, 1884. under the head of "Cancer — California Cure": 
 
 " I accidentally discovered the secret process, by which an old man, living 
 in this vicinity, has had remarkable success in removing cancers. He takes 
 
Sa DR. CHASE'S RECIPES. 
 
 wild parsnip roots (the wild parsnip resembles our table vegetable, but the roots 
 are poisonous), allowin.f? them to simmer on the stove until they assume the 
 the consistency of paste; then spread on chamois skin, and apply to the cancer. 
 At the beginning it will cause severe pain, and the cancer will contract and 
 loosen, until it may easilj' be extracted with its roots. The resulting opening 
 can be healed under any liniment or unguent (ointment)." 
 
 The best unguent, he thinks, is balsam of Peru. 
 
 Remarks. — The author rejoices in the hope that, with one or the other of 
 these receipts, all cancer sufferers shall be materially benefited, if not abso- 
 lutely cured, adding manj^ j'ears to their lives. 
 
 1. SCIATIC RHEUMATISM.— Successful Remedies.— I. In- 
 ternal and Alterative. Fl. ex. of poke root, 1 oz. ; fl. ex. of gelsemium, 1 dr.; 
 mix. Dose. — Take 20 drops, morning and evening, in a little water. 
 
 II. Fl. ex. of blue flag, 1 oz. Dose. — Take 15 drops, at noon and bed 
 time, in a little water. 
 
 III. Apply externally, along the back part of the thigh, as a liniment, 
 tinct. of iodine and aqua ammonia, each 1 oz. ; mix, and rub on thoroughly 
 3 times daily. 
 
 I cured a very bad case, with this treatment, for a fat, fleshy woman, in 
 about a week's time, who could scarcely move when I took the case in hand. 
 
 2. Sciatica Cured with Electricity.— A very Cheap, Simple 
 Battery.— How to Make and Use. — The following case of this disease 
 —a bad case — was published in the PJiysician and Surgeon, of Ann Arbor, 
 Mich., by Charles Ferhune, M. D., of that city, for Oct., 1880. 
 
 • "An electric battery was constructed, consisting of a zinc and silver plate 
 about two inches in diameter, connected by a coil of insulated copper wire 
 long enough to allow the silver plate to rest on the front portion of the thigh, 
 the zinc resting over the sciatic nerve, on the back part of the thigh. 
 
 "A thin slice of sponge was placed between the plates and the skin, and 
 these were kept wet with a strong solution of sail in water. This apparatus 
 was retained in its position by means of adhesive straps and rubber bandage. 
 It was necessary to change its location every other day on account of the 
 irritation caused by the formation of chloride of zinc and electric cxirrent. 
 
 "In a week's time the patient was so much better that a battery was 
 placed on the left leg also, and these were kept on constantly, except when it 
 was necessai-y to replace the zinc as it would become corroded. September 1st 
 the battery was taken off from the right leg, as there was no more pain and 
 felt perfectly natural. The battery is still kept on the left leg, which was 
 always the worst, simply on account of a little numbness of the toes; other- 
 wise this leg also is free from any unnatural sensation. 
 
 "Whenever convenient, I applied the following preparation the whole 
 length of nerve • 
 
 "Menthol, 12 grs. ; alcohol, to dissolve the menthol, 7 minims (drops); 
 oil of cloves, 1 oz. ; mix. [Menthol is one of the newer remedies, sometimes 
 also called Japanese camphoi'. It is made from a species of mint growing in 
 Asia, Japan, and I think in China also. It is in the form of crystals, "and 
 smells much like peppermint.] 
 
 "This mixture I have known to be of almost immediate benefit in neu- 
 ralgic affections. 
 
 " Considermg the long standing of the disease, that it was located in both 
 legs, and the patient's habits (addicted to drink), and the great obstinacy and. 
 
DR. CHASE'S RECIPES. 37 
 
 severity of Sciatica even under the most favorable circumstances, I feel it my 
 duty to report a treatment so simple and easy and which has been of such 
 signal service." 
 
 Remarks. — Having inquired into this case, and being well satisfied of the 
 value of this treatment; also well acquainted with Dr. Ferhune, and as he 
 speaks so favorably of the mixture, or liniment, for neuralgia, it would be 
 well to try it for that purpose as well as \n sciatica. 
 
 When Menthol is not kept by druggists, use one of the liniments given 
 below. 
 
 Dr. Chase's Golden Oil (see recipe below), or strong Camphor Liniment, 
 or some otiier — as preferred. The Golden Oil, however, made with capsicum, 
 is very strong, and causes a glow of heat wherever it is freely applied. 
 
 3. The Author has several times cured Sciatica by the use of the simple 
 Faradic current of the common Faradic "Family Battery," applying the 
 positive pole along the sciatic nerve in the back part of the thigh, the negative 
 pole at the feet, by means of a foot plate, with very great satisfaction. Never 
 use the current so strong as to cause additional pain, but simply to relieve it. 
 Five to ten minutes to each limb, once or twice daily. 
 
 4. External Remedy, or Liniment for Sciatica, Lumbago, 
 , Stiff Joints, Contracted Cords, Rheumatism, Etc. — Very Suc- 
 cessful.— For External Use Only. — Fl. ex. of aconite root (never of 
 the leaf, for these purposes), 12 oz; oil of hemlock, 3 oz. ; sulphate of zinc, 
 1 oz. ; strongest alcohol, 1 qt. ; soft or distilled water, 1 qt. Directions. — 
 Take at least a 3 qt. bottle and put in the alcohol, oil of hemlock, and extract 
 of aconite root together; dissolve the sulphate of zinc in a little water and add 
 lastly the water also, shake, always, before pouring out into a smaller bottle for 
 use, and always shake before pouring out upon the parts, or into the hand for 
 application. I have given it in these large quantities, because it is to be applied 
 freely, at least twice daily, in any case, in very painful cases three times a day, 
 pouring upon the parts and rubbing in several times at each application. Do 
 not get into the eyes, nor is it ever to be taken internally in any case. 
 
 Remarks. — This is claimed by the person from whom I obtained the recipe 
 to have cured stiff joints, as well as the other diseases named. For stiff joints 
 I have had no opportunity of testing it, but in sciatica and rheumatism I have 
 found it as valuable as he claimed. 
 
 3. Rheumatism— Remedy for External Application.— Cay- 
 enne pepper, 2 teaspoonfuls, steeped in 1 teacup of good vinegar, and the parts 
 affected to be bathed with it, is claimed to be excellent. After steeping (not to 
 boil), strain and bottle for use. It will cause considerable heat of the surface, 
 and would, even, if a pint of vinegar were used. Apply 2 or 8 times daily, 
 and if limb is very painful, wet cloths in the mixture and wrap around it. as 
 long as it can be borne. 
 
 4, Rheumatism— Golden Oil For. — Linseed oil and spirits of tur- 
 pentine, of each 8 ozs. ; tinct. of iodine and aqua ammonia, of each 4 ozs. ; 
 mix, shake, and apply as often and as freely as needed. 
 
38 DR. CHASE'S RECIPES. 
 
 5. Inflammatory Rheumatism Remedy. — A mixture of pulver- 
 ized saltpeter, ),^ oz. ; and sweet oil, % pt., is a certain cure for inflammatory 
 rheumatism. This mixture must be applied externally, to the part affected, 
 and as it can do no harm and costs so little, we advise those afflicted with in- 
 flammatory rheumatism to try it. 
 
 6. Rheumatic Alterative. — Colchicum seed, anise seed, black cohosh 
 root, poke root, blue flag root, bitter root, gum guaiac, prickly ash bark and 
 juniper berries, of each 3^ oz. ; mandrake root, 1 dr. ; wintergreen leaves, spear- 
 mint leaves, of each 1 oz. ; iodide of potash, 3 drs. ; good gin, 1 pt. Direc- 
 tions. — Bruise or grind coarsely all except the iodide, and put into the gin; 
 keep corked, and shake daily for 10 or 12 daj's, strain and press out, put in the 
 iodide, or if in a liurry, let it stand 3 or 4 days, then have a druggist to perco- 
 late it (straining it drop by drop through a sponge pressed into the small end of 
 a funnel-shaped percolator), adding sufficient gin to obtain 1 pt of the fluid. 
 Good whiskey will do, but it is not so good, as gin is more diuretic; add the 
 iodide of potash last, dissolved in a little of the liquor. Dose — For a medium 
 sized adult, 1 tea-spoonful 3 or 4 times daily in a little syrup, or molasses, with 
 a small amount of water. While taking the above use a good liniment exter- 
 nally, and the improvement will be more quickly realized. 
 
 7. Rheumatism, Successful Alterative For— The Crutches * 
 Thrown Away by the Use of Half a Bottle.— Tincts. of sarsapa- 
 rilla and quassia, of each 3 ozs. ; iodide of potash, 1 oz.; quinine, 20 grs. ; 
 water, 1 pt. Directions — Put all into a quart bottle, and shake when taken. 
 Dose— 1 table-spoonful just before each meal. 
 
 Remarks. — The person communicating this recipe, " W. W.," of Inde- 
 pendence, Ohio, says: " I was 3 months on crutches, before I took half of it I 
 threw the crutches away." It is probable that this amount of the iodide of 
 potash may be more than some persons can take, as there are those who can 
 not take it in large doses — this will be known by a stiffness of the nose, throat, 
 etc. , as though they had taken a bad cold. In such cases lessen the dose to a 
 teaspoonful, and next time double the amount of tinctures, else use half the 
 amount of the iodide. 
 
 8. Rheumatism, an Alterative Tincture For.— Tinct. of black 
 cohosh, 2 parts; and tinct. of colchicum, 1 part (say the cohosh y^ oz. ; colchi- 
 cum. \i oz.) Dose— Take 20 to 40 drops three times a day in a little syrup. — 
 Mrs. E. L. Mills, of Romeo, Mich., in Detroit Tribune. 
 
 Remarks.— Twenty drops for a weak and feeble woman is plenty; 40 for a. 
 robust man, or even a tea-spoonful would be safe for him to take for a dose. 
 While using this alterative internally, apply also any good liniment externally. 
 
 9. Acute or Inflammatory Rheumatism — A New and Suc- 
 cessful Remedy. — After a fair trial of the salicylate of soda, in acute 
 rheumatism, i. e., in a rheumatism with pain and often swelling of joints, etc., 
 from having taken a cold, the profession and doctors have come to a very 
 favorable opinion of its use for rheumatism, as well as in tonsilitis and sick, 
 headaches, which see. 
 
DR. CHASE'S RECIPES. 89 
 
 Dr. Clouston, in the June number of the Practitioner, tliinks the action of 
 the salicylate of soda on acute rheumatism is most marked, as in 63 per cent. — 
 63 in 100 — the acute stage lasted only three days; the pain being relieved in a 
 few hours, and the remainder of the disease having no serious symptoms; he 
 thinks, however, its use should be commenced early in the disease, if benefit to 
 any extent is to be experienced, and in doses not less than 10 grs. every hour, 
 until the pain and severe symptoms are relieved, then less often, 2, 3, or 4 
 hours, and finally less amount. Dr. Clouston's recipe is as follows: Salicylic 
 acid, 3 drs. ; carbonate of soda, 1)^ drs. ; syrup of lemon, 1 oz.; cinnamon 
 water to make 8 ozs. ; mix. Dose — A table-spoonful every two hours. — Medical 
 Digest. 
 
 Remarks. — The Medical Summary, of New York, says: " The salicylate of 
 potash has also been used with success: Salicylic acid, 2 drs. ; bi-carbonate of 
 potash, 3 drs. ; water, 2 ozs. ; mix. Dose — A tea-spoonful every 2 or 3 hours." 
 
 10. Confirmatory of the use of salicylic acid; and also of the use of 
 flannels, in inflammatory rheumatism, I will add Dr. Bell, of Canandaigua, 
 N. Y., whom I met while at Eaton Rapids, Mich., in 1883, said, in speaking of 
 inflammatory rheumatism, that his treatment, which had proved successful, 
 was to put on flannel shirts and sheets and give salicylic acid, 120 grs. ; acetate 
 of potash, 320 grs.; simple elixir, or simple syrup, and glycerine, each 2 ozs.; 
 well mixed and dissolved. Dose — Take 1 tea spoonful every 2 hours till relief 
 is manifested, then 3 or 4 hours apart. John K. Owen, M. D., of Harrisville, 
 Ind., confirms tlie above in the February number of the Medical Brief of 1883. 
 but adds 1 }4 ozs. of sweet spirits of nitre to the mixture, using the same dose. 
 
 11. Hheumatism Internal. — Try the following: 
 
 I. Salicylic acid, 3 drs. ; acetate of potassa, 3 drs. ; fl. ex. cimicifuga (black 
 cohosh),4 drs.; wine of colchicum seed, 4 drs.; elixir of ginger, or simple 
 syrup, to make 4 ozs. ; mix. Dose — Take 1 tea-spoonful in a swallow of water, 
 every 3 hours, until better, then 3 times a day till well. 
 
 II. External. — Alcohol, 95 per cent, (the best). 2 ozs. ; gum camphor, 
 2 drs. ; mix, and when the gum is dissolved add: oils of origanum and cajeput, 
 tinct. of capsicum and tinct. of aconite root, each 2 drs. ; mix and apply freely 
 to the affected parts. — B. Frank Humphreys. 
 
 Remarks. — Here we have an excellent combination of the latest and best 
 articles for internal use, and one for external, without going to different parts 
 of the book for them. Remember, however, that in inflammatory rheumatism 
 the flannel shirts and sheets are exceedingly valuable, and for wetting the 
 blankets Miss McArthnr's liniment next following is cheap and good. 
 
 12. Liniment for Inflammatory Rheumatism.— Miss Bell Mc- 
 Arthnr's recipe is as follows: Spirits of camphor and strong cider vinegar, 
 each )4, pt. ; muriate of ammonia, % oz. ; soft water, 1 pt. ; mix. 
 
 The gentleman, of whom Miss McArthur got the above receipt, said he had 
 known it to cure one of the worst cases of inflammatory rheumatism he had 
 ever seen, in a few days, the patient being wrapped in sheets kept wet with lini- 
 ment. (The expense of this liniment is so trifling, it can be used freely.) Miss 
 
40 DR. CHASE'S RECIPES. 
 
 MctAitliur's experience with it came in this way: she burnt her hand by acci- 
 dentally putting it in a pail of boiling sugar, and it became very painful. She 
 thought of this liniment, and as soon as it was applied the pain ceased. She 
 tried it in many ways, and found it equally successful. It it is said to be a per- 
 fect preventive of sore breasts. Apply warm. Avoid using too near a flame. 
 Remarks. — This is undoubtedly an excellent liniment, especially where 
 persons have to be wrapped in sheets wet with it, as it is inexpensive and will 
 not cause smarting like the stronger alcohol liniments. 
 
 1. LINIMENT— Mrs. Chase's— For Ladies.— Best alcohol, 1 qt.; 
 camphor gum, chloroform, laudanum, sulphuric ether, tinctures of myrrh and 
 capsicum, and oil of red cedar, each 1 oz. ; oil of peppermint, cloves, cajeput, 
 and wormwood, each \^ oz. ; mix, and keep corked for use. 
 
 Remarks. — Mrs. Chase, during the latter years of her life, had occasion to 
 use a liniment for rheumatism of the shoulder, and not liking the burning heat 
 upon the .surface, as experienced when using the stronger liniments containing 
 capsicum, nor liking the oiliness of those known as "volatile," made with 
 sweet oil, hartshorn, etc., asked me to get up something for her especially, 
 avoiding both of these objections. This liniment is the result, and a very satis- 
 factory one it proved, not only to her, but her sister who was visiting us, and 
 who was afflicted in a similar manner. It has also given very great satisfaction 
 in hundreds of cases since its origination. It has been used for all purposes for 
 which liniments are applicable, and found very useful. It is applied night and 
 morning for cold feet and limbs. For the severer cases of rheumatism in men, 
 liniment for stock, etc., see next receipt. 
 
 2. Dr. Chase's Golden Oil, or Strong Camphor Liniment.— 
 
 I. Gum camphor, 2 ozs. ; oil of origanum, hemlock, sassafras, and tincture of 
 cayenne, each 1 oz. ; oil of cajeput, spirits of turpentine, chloroform, and sul- 
 phuric ether, each i^ oz. ; best alcohol, 1 pt. ; mix, and keep corked — as all 
 liniments should be when not being used. 
 
 Remarks. — This I consider the best liniment for general purposes ever 
 made, and it is a very strong one. This, with No. 1 (Mrs. Chase's) for the 
 use of ladies to avoid the warmth or burning sensation of the skin as men- 
 tioned, I honestly think would fill the bill in all cases where liniments are 
 needed. Still, I shall give a few others for special purposes, and some because 
 cheaper than these ; and I will further say, this liniment (the main features of 
 it) I took from Dr. King's Am. Dispensatory, which I will give, as it is made 
 with the capsicum itself in place of the tincture. I have found that for general 
 purposes, on the flesh of persons, this is the best plan. I have also added the 
 chloroform and ether, which materially help to allay pain externally as well as 
 internally. These changes make it the best thing I know of as a "pain-killer" 
 for internal as well as external u.se. 
 
 Dose— The dose may be from 15 drops to a tea-spoonful, according to the 
 severity of the case, in sugar or in a little sweetened water or milk : to be 
 repeated in 15 to 30 minutes, also according to the severity of pain, griping of 
 bowels, etc. 
 
 ExTERXALLY — For theumatism, severe pains, etc., it should be poured 
 
DR. CHASE'S RECIPES. 41 
 
 upon the spot, or into the hand and appUed, rubbing in well 3 or 4 times at each 
 application; and, if the place allows it, liold the hand upon it till the heat and 
 smarting subsides. Do this night and morning, and, if a severe case, at noon 
 also. For exceedingly severe cases of painful rheumatism in men and for stock, 
 make it as Dr. King did, by using the capsicum powder as follows: 
 
 II. Best alcohol, 1 qt. ; camphor gum, 4 ozs. ; oil of origanum and hem- 
 lock, each 2 ozs. ; oils of sassafras and cajeput, each % oz. ; capsicum in 
 powder, 1 oz. ; spirits of turpentine, }^ oz. ; mix, and let stand, shaking daily 
 for two weeks, when it is ready for use. Keep it in the stable always, and 
 apply for all bruises, swellings, lameness, etc. I have called this Dr. Chase's 
 Golden Oil, to distinguish it from one or two other golden oils, which are not 
 so strong, and consequently much cheaper. 
 
 3. Liniment — Dr. A. B. Mason's— For Man or Beast. — Best 
 alcohol and sweet oil, of each 2 ozs. ; aqua ammonia, spirits of turpentine, oils 
 of origanum, spike and gum camphor, each 1 oz. ; mix and keep corked for use. 
 
 Remarks. — Dr. Mason is a cousin of mine, and has used this liniment for 
 20 years, and knows its value for veterinary and general purposes. 
 
 4. Liniment— Robinson's— For Sick Headache, Rheumatism, 
 Colic, etc. — Take a 2 quart bottle and put into it oil of origanum, 2 ozs. ; 
 chloroform and sulphuric ether, each 1 oz. ; oils of sassafras, hemlock, winter- 
 green, anise, spirits of turpentine, and aqua ammonia, each 3^ oz. ; then add 
 best alcohol, 1 qt. Keep well corked. 
 
 Remarks. — Mr. L. S. Robinson, of Jackson, Mich., formerly of Western 
 New York, where, for many j^ears, he made and sold this liniment, and vari- 
 ous other medicines, cured several cases of sick headache with it, in Ann Arbor, 
 Mich. He assured me that the person from whom he obtained the recipe 
 offered to pay $50 for any case of rheumatism which he could not cure with it 
 in 48 hours. It is also valuable for sore throat, to take a little on sugar, and 
 apply freely upon the throat and holding the hand upon it while still wet with 
 the liniment, till the heat and smarting subsides, or else wetting flannel in it, 
 and laying upon the throat till quite red, and this mode of application should 
 be adapted wherever necessary to use it. It is good for pains and aches of 
 every description. Dose — From 15 drops to a teaspoonful, with sugar, accord- 
 ing to age and the severity of the colic, or other pain. It has a pleasant flavor, 
 is clear and docs not soil the clothing. But bear this in mind, that to be suc- 
 «es.sfiil with any liniment, it must be used or taken freely to get quick returns. 
 In nervous headaches it must be applied to the back of the head and neck, as 
 well as to the fore part, where the pain is located; snuff the fumes from the 
 bottle also freely. A few drops put upon a pin scratch, small pimple, or slight 
 burn frequently, will do very well. He recommended its use 3 to 5 times daily. 
 
 5. Liniment, Nerve and Bone, Very Strong. — Oil of spike, 6 
 ozs. ; spirits of camphor, hartshorn, tincts. of anise and capsicum, oil of cedar 
 and origanum, of each 2 ozs. ; best alcohol, 8 ozs. ; mix. Dikections — Shake 
 well while using. Bathe the parts affected 2 or 3 times daily, and rub briskly 
 with the hand 3 to 5 minutes at each application. 
 
42 DB. CHASE'S RECIPES. 
 
 Remarks. — This recipe was obtained from Mr. Colman. It is recommended 
 for deep difficulties, strains, sprains, sweeney, etc., as it is strong and pene- 
 trating. 
 
 6. Liniment, Mustang. — Crude petroleum, or Seneca oil (so called 
 because first gathered and sold by the Seneca Indians), 1 pt, ; olive oil, or lard 
 oil and spirits of hartshorn, each 4 ozs. ; oil of origanum, 2 ozs. Directions 
 — Mix the olive oil v^^ith the hartshorn, then add the others. 
 
 7. Oriental Balm, or Golden Oil Liniment.— Linseed oil (rav?, 
 not boiled), 1 gal. ; gum camphor, 4 ozs. ; oils of thyme and cajeput, each 1 oz. ; 
 oils of wintergreen and anise, each 3^ oz. Dose and Directions — For an 
 adult 1 tea-spoonful in 2 or 3 times as much water, and repeat as often as 
 required. Use externally 3 or 4 times daily; put on frequently and as soon as 
 possible after bee-stings. 
 
 Remarks. — This has been sold largely in South Western Michigan and 
 Northern Indiana, and is liked very much. 
 
 8. Another Golden Oil Liniment. — Linseed oil (raw), 1 gal.; cam- 
 phor gum, 4 ozs. ; oils of sassafras, hemlock, origanum, and cedar, each 2 ozs. 
 Directions, Dose, etc. — Mix all except the linseed oil, and when the gum 
 camphor is dissolved, put in the linseed oil, shake well and bottle; if to be put 
 up in small bottles, keep it well shaken while filling. It will be seen that this 
 is the strongest liniment, as it contains more of the essential oils, still it may be 
 taken in 3^ to 1 tea-spoonful doses, with perfect safety. It has been extensively 
 sold in the neighborhood of Marshall and Battle Creek, Mich., sometimes there 
 called " Oil of Gladness." It will be found good, for a cheap liniment. 
 
 9. Bheumatic Liniment, and for Pain in the Stomach, etc. 
 — Donohue's. — Oils of origanum, sassafras, cloves, and gum camphor, each 
 3^ oz. ; chloroform, ^4 oz. Directions — Put all into a 3 oz. vial, and fill with 
 alcohol; rub on the painful parts freely; take, for pain in the stomach, 5 to 20 
 drops on sugar, repeating in 15 to 30 minutes, if needed. This gentleman is an 
 old friend of mine, living in Coshocton, O., where, he tells me, he has cured, 
 or materially benefited 50 or 60 cases of common rheumatism. He thinks there 
 is nothing equal to it. 
 
 10. Liniments, Patent or Proprietary — Perry Davis' Pain- 
 Killer. — Some analysis recently made in the East, and published in the 
 Drvgffists' Circular, gives the following as the articles composing the medicines 
 named: Spirits of camphor, 2 ozs.; tinct. of capsicum, 1 oz. ; gum myrrh, J^ 
 oz. ; gum guaiac, }4 oz. ; alcohol, 3 ozs. 
 
 11. B.. R. H. (Radway's Ready Relief). — Soap liniment, IJ^ ozs.; tinct. 
 of capsicum }{ oz. ; water of ammonia, i^ oz. ; alcohol, J^ oz. This for a 50c. 
 bottle. 
 
 12. Hamlin's Wizard Oil. — Spirits of camphor, J^oz. ; aqua am- 
 monia, 3^ oz. ; oil of sassafras, J^ oz. ; oil of cloves, 1 dr. ; chloroform, 2 drs. ; 
 spirits of turpentine, 3 drs.; dilute alcohol, 3 drs. 
 
 13. Giles' Liniment of Iodide of Ammonia. — Iodine, 15 grs.; 
 
DR. CHASE'S RECIPES. 43 
 
 camphor gum, J^ oz. ; oils of lavender and rosemary, each 1 dr. ; alcohol, J^ pt. ; 
 strong aqua ammonia, 1 oz. 
 
 Remarks. — Any of these liniments, which have no directions accompanying 
 them, would be used the same as the general run of liniments. 
 
 14. Cure-Ail Liniment. — Gum camphor, gum myrrh, opium, pulver- 
 ized cayenne, and oil of sassafras, each 1 oz. ; oils of hemlock, red cedar, worm- 
 wood, spirits of turpentine, and hartshorn, each J^ oz. ; best alcohol, 1 qt. 
 Directions — Cut the opium finely; mix, and shake daily for a week or 10 
 days; then strain or filter. 
 
 Remarks. — It will be found a valuable liniment for all purposes for which 
 liniments are used. 
 
 15. Lightning Liniment. — Chloroform and ether, each 1 oz.; lauda- 
 num, 2 oz. ; spirits of turpentine, 4 ozs. ; mix. 
 
 Remarks. — Mr. Johnson, of Grand Rapids, Mich., says: " Bathe legs, back, 
 or any part of the body with it, and it will give immediate relief. Good for 
 nervous afifections, rheumatism, etc. 
 
 16. Opodeldoc Liniment. — Alcohol, 3^pt. ; camphor gum, 3^oz.; 
 almond or other good soap, and oil of cajeput, each 1 oz. Directions — Shave 
 the soap finely, and put it with the camphor gum into the alcohol and dissolve 
 by gentle heat; when cool, add the cajeput oil, shake thoroughly before it sets, 
 and pour into large-mouthed bottles, to allow the finger to reach it for applica- 
 tion, else it has to be warmed, to pour into the hand for application. 
 
 Remarks — Some people prefer the Opodeldoc Liniment to others, especi- 
 ally for paralysis, enlarged joints, indolent tumors, rheumatism, lumbago, chil- 
 blains, etc. , for which this is recommended, both to arouse the absorbents and 
 to stimulate the nerves to action, by which a cure is effected when accomplished 
 at all. 
 
 17. Liniment— White's Nerve and Bone. — Gum camphor, oils 
 of sassafras, cedar, and origanum, each 2 ozs.; oil of cajeput, 1 oz. ; aqua 
 ammonia; 1 oz. ; oil of tar, 2 drs. : sulphuric ether, 4 ozs. ; best alcohol, 3 qts. ; 
 solution of analine (red), 10 or 15 drops — to improve the color; mix, and keep 
 closely corked. 
 
 Remarks. — Mr. White is a druggist in Eaton Rapids, Mich., from whom I 
 obtained this receipt. He kept this liniment on sale for a number of years. 
 This is the liniment I refer to under the head of " Carbuncles." He speaks of 
 it as a mild liniment, and the boys using it on their hands while playing ball, to 
 prevent blistering, called it " Base Ball Liniment." 
 
 18. Chloroform Liniment, Especially for Strains, Sprains, 
 etc. — Chloroform, 1 fluid oz. ; camphor gum, % oz. ; shake together till dis- 
 solved, then add olive oil, 1 oz. ; tinct. cantharides, 1 dr. ; keep well corked, as 
 chloroform is very evaporative. 
 
 Remarks. — A nephew of mine, from whom I received this recipe, found 
 more benefit from it on a strained knee, with which he suffered for two years, 
 than any other liniment. Let it be used freely, when used at all, and it must 
 do good from the known nature of the ingredients. 
 
44 DE. CHASE'S RECIPES. 
 
 19. " The Best Liniment," for Strains, Bruises, Pains, Colic, 
 Headache, Backache, and All Other Aches— Externally. — A. 
 
 Parsons, M. D., of Scottville, Ark., sends the following under the above title, 
 to Medical Brief, page 508, of 1883. Chloroform, alcohol, aqua ammonia, 
 spirits of camphor and tinct. of aconite root, each 2 ozs. ; spirits of nitric 
 ether, 6 ozs. ; mix, keep corked. This is Thompson's chloroform liniment, im- 
 proved, and is the best stimulating liniment that I ever met with. Any kind of 
 ordinary colic may be relieved by saturating the bowels with it. Its applica- 
 tion is very beneficial in all the above aches, and in nearly all cases removes 
 them permanently. 
 
 Remarks. — I need only say from the nature of the articles composing it 
 that it will prove an excellent liniment for external use; but do not take it in- 
 ternally, on account of the aconite it contains. 
 
 Winter Itch— Certain Remedy.- B. I. A. Cull, M. D.. of Camilla, 
 Ga., page 330 of Medical Brief ior 1880, under'.the head of "Eureka" (a Greek 
 word, signifying I have found it), says: " After a fair trial, in several cases, to 
 act as a specific (certain cure), in that disease. Blood root, pulverized and 
 steeped in strong apple vinegar, to make as strong as can be made, applied 3 or 
 4 times a day, cures the disease." 
 
 1 . BRONCHOCELE— Goitre, or Swelled Neck, to Cure With- 
 out Coloring the Skin or Clothing. — Compound tinct. of iodine, 4 ozs. ; 
 pure liquid carbolic acid, % dr. ; glycerine, % oz. ; mix. Directions — Have 
 these articles put into a quinine bottle, having a good cork; put a small stick 
 into the cork, suitable to tie a cloth swab upon it, with which to apply once or 
 twice daily, as can be borne. 
 
 Bemarkx. — The carbolic acid prevents the iodine from coloring (aqua am- 
 monia does the same thing), glycerine prevents speedy evaporation, and also 
 keeps the skin soft and smooth. Constitutional, or alterative treatment, should 
 also be made use of in connection with this local application. Electro-magnet- 
 ism has also been found of great value, by hastening the reduction of the 
 tumor. Dr. King, of Cincinnati, O., makes use of the following alterative pill. 
 
 2. Bronchocele, or Swelled Neck, Alterative Pill for— also 
 Valuable in All Cases Needing an Alterative. — Oleoresin of blue 
 flag (irisin) 1 scru. ; baptisin, 5 grs. ; citrate of iron and strychnia, 80 grs. ; alco- 
 holic ex. of aletris farinosa, 80 grs. Directions— Mix all thoroughly together 
 and divide into 80 pills. Dose — 1 pill 1 hour after breakfast, dinner and at 
 bed-time. 
 
 Remarks. — If the treatment is begun soon after the commencement of the 
 swelling, a cure may be expected quickly, but if of long standing and some 
 hardening of the tumors already commenced, it will require a perseverance, 
 perhaps, of several months, to effect a cure. The above tincture will be found 
 valuable to apply to any node, or knotty tumors, from bruises or otherwise, 
 upon man or beast. 
 
 3. Goitre, Bronchocele, or Swelled Neck— Dr. Mason's Inter- 
 nal and External Remedy.--!. Internal— Iodide of potash, 1 oz.; fl. 
 
DR. CHASE'S RECIPES. 45 
 
 ex. of sarsaparilla, 6 ozs. ; fl. ex. of dandelion, 4 ozs. ; dissolve the iodide in a 
 tea-cup of soft water, then add to the extracts, in a bottle sufficiently large, 1 
 pint of simple syrup. Dose— 1 tea-spoonful J^ hour before each meal. 
 
 Remarks. — If in any case this causes a stuffing up of the nose, as is often 
 said on taking cold, the dose must be lessened about one-half, or else as much 
 more of the extracts and syrup must be added — with some people the iodide of 
 potash causes this condition. Occasionally one cannot take it at all ; the extracts, 
 then, must be taken without it, but the cure will not be as rapid. 
 
 II. External — Take tinct. of iodine, 2 ozs. ; soft water, ^ oz. ; sulphite 
 of soda, sufficient to remove the color of the iodine from tlie tincture before 
 adding the water, which prevents the coloring of the skin or clothing. With a 
 small brush, or swab, paint this tincture, once daily, upon the swelling, and so 
 continue until cured. 
 
 Remarks. — The doctor says: "This remedy needs no recommendation, as 
 it has been used by quite a number, and with good results. It was sent to my 
 wife by a Mrs. P. M. Avery, of Pennsylvania, but the idea of discoloration," 
 he says, " I got from the Boston Medical and Surgical Journal." 
 
 4. Goitre Alterative Syrup, and for All Purposes Requir- 
 ing an Alterative. — Fl. exs. of sarsaparilla and gentian, each 1 lb.; iodide 
 of potash, J-^ oz. ; corrosive sublimate, 5 grs. Directions — Rub the corrosive 
 sublimate in a mortar, with a little of one of the fluid extracts to dissolve it, 
 then mix all together. Shake occasionally, a day or so, to dissolve, and pro- 
 perly mix the iodide and sublimate. Dose — 1 to 2 tea-spoonfuls, according to 
 the age and robustness of the adult, in a little water, sweetened. To be taken 
 4 times daily, a little before each meal and at bed-time. 
 
 Remarks. — This alterative has no superior for any general purpose. Some 
 people, however, object to the corrosive sublimate, because it is a poison; but 
 in the minute division of it into so many doses, it is a very valuable article, as 
 an alterative, notwithstanding the objections. It can be left out if you wish, 
 and still have a splendid alterative; but it will be better if put in. Having 
 used it, and directed it for others, I know whereof I speak. 
 
 1. DROPSY— Syrup For.— Butternut bark, dwarf elder (bark of the 
 root), and endives (chicory, also called succory), each 1 lb. ; Indian hemp, J^ 
 lb. ; black root and dandelion root, juniper berries, yellow dock and burdock 
 roots, each }^ lb. ; prickly asli berries, 2 ozs. ; loaf sugar, 2 lbs. ; pure whiskey, 
 3 pts. Directions — The recently dried roots and barks are intended, and 
 should be coarsely ground by the druggist; place all (except sugar and w'hiskey) 
 in a four gallon jar and pour on sufficient boiling water to well cover the 
 whole. Set the jar on the back part of the stove, cover with a cloth and plate, 
 to keep in the heat, and let it stand 3 or 4 days, to sour; it is not to boil. 
 When a little sour strain and simmer to one gallon, when the sugar is to be 
 added, and when cool, the spirits; then bottle for use. Dose — A wine-glass a 
 httle before meals. 
 
 Remarks. — This recipe was obtained from a Mr. Coleman, who spoke very 
 highly of its success. It is diuretic, tonic and alterative, besides its action upoa 
 
46 DR. CHASE'S RECIPES. 
 
 the liver by the black root (this is the leptandra virgimca, from which the lep- 
 tandrin is made), although it is not specially cathartic ia its action, and must be 
 found valuable. An ounce of essence of wintergreen would make it very 
 pleasant to the taste. 
 
 2. Dropsy and Anti-fat Medicine. — M. Milton, M. D., of DuBois, 
 Penn., in a report through the Brief, page 439, 1883, says: 
 
 "He cured a lady patient, having a dropsical tendency, of that difficulty, 
 also reducing her weight from 247 to 198 lbs. in 15 days, by the following treat- 
 ment: He obtained the juice of poke-berries, and evaporated it by means of 
 8and-bath to the consistency of pill-mass, forming into 4-gr. pills, with a little 
 powdered licorice-root." 
 
 Dose — Two pills half hour after each meal. In connection with these 
 pills he gave % gr. of elaterium in solution at night. (If its action on the 
 bowels should be so severe as to cause distress, skip a night or two.) By the 
 continued use of these pills alone, for a few weeks, her tlesh was reduced to 175 
 pounds, and she remained well up to the time of this report, 3 years after. See 
 also " Fat People — Food to Reduce their Fleshiness." 
 
 1. COLIC, OR OTHER INTERNAL PAIN — German Rem- 
 edy or Liniment for. — Alcohol, 1 qt. ; oil of sassafras and hartshorn, each 
 2 ozs. ; spirits of camphor and laudanum, each 1 oz. ; spirits of turpentine, J^ 
 oz. ; tinct. of kino, }4 oz. ; mix. Dose — For colic, or any severe internal pain, 
 from }4 to 1 tea-spoonful may be taken for a dose; to be repeated in 3^ to 1 hr., 
 according to the severity of the case. 
 
 Remarks. — This recipe was sent me by Mr. Frank Spurlock (a German), of 
 Sedan, Kan. It certainly makes a good liniment for general use, and I give 
 it a place, to meet the desire of my German readers; for they, like Americans, 
 think their own prescriptions are the best. 
 
 2. Colic — Cure by Quinine. — Dr. N. R. Derby, of Bergen Point, 
 N. J., says, in the Medical Recorder, that by accident he discovered that a dose 
 of 8 or 10 grs. of sulphate of quinine will speedily put an end to an attack of 
 colic. He had had such attacks from childhood, but cured himself and several 
 others in this way. This dose is for an adult. I should try it if I had occa- 
 sion to do so. 
 
 I. CONSTIPATION OR COSTIVENESS — Valuable Pills 
 
 for. — I. Solid extracts of nux vomica and hyoscj'^amus, and pulverized capsi- 
 cum, each 25 grs.; podophyllin, and ext. of belladonna, each 10 grs.; mix 
 thoroughly and make into 100 pills. Dose— If very constipated when you com- 
 mence taking them, take 2 each night for 1 or 2 nights, or until the bowels 
 become easy; then 1 only at night till cured. 
 
 II. Constipation — Hot Water as a Cure. — A cup of hot water, a writer 
 says, is a grand tonic and stomach cleanser, and a sure cure for constipation. 
 It should be taken night and morning, just before retiring and after rising. 
 
 Remarks. — I have seen hot water recommended for this difficulty before, 
 and think it worthy of trial. It is also recommended for dyspepsia, which 
 
DR. CHASE'S RECIPES. 47 
 
 often causes constipation. For the degree of heat and manner of taking, see 
 " Hot Water for Dyspepsia." 
 
 2. Constipation or Costiveness— Newer Remedies.— For a few 
 years past the fl. ex. of cascara sagrada has been much extolled, and also found 
 quite satisfactory in relieving the difficulty, and if properly combined with other 
 remedies, has cured very many cases, I have been very successful with the fol- 
 lowing combination: 
 
 I. Fl. ex. cascara sagrada, 1 oz. ; tincts. nux vomica and belladonna, each 
 2 drs. ; with syrup of Tolu, or syrup of wild cherry, 2i^ ozs. ; mix. Dose — A 
 tea-spoonful 3 times a day till the bowels become easy; then only at bed-time, 
 till cured. 
 
 Remarks. —I have succeeded with this when other things, by other physi- 
 cians, have failed. 
 
 II. I see that some physicians prefer the following prescription for consti- 
 pation: Fl. ex. cascara sagrada, fl. ex. berberis aquifolium and simple syrup, 
 each 1 oz. ; tinct. nux vomica, 25 drops, and tinct. digitalis, 1 dr. Dose — A 
 tea-spoonful 3 times daily, till the bowels become easy, then drop off morning, 
 then noon dose, and finally all, using only occasionally, for awhile, till a healthy 
 daily action is established. This would be the most valuable in female cases, 
 as the berberis is claimed to be a "female regulator," uterine tonic, etc. But 
 supposing there is no constipation, although the liver may be inactive in the 
 secretion of bile, the stools, or passages, being light, or clay-colored, then I 
 would use: 
 
 III. Fl. ex. of fringe tree, 1 oz. ; fl. ex. of berberis, 1 oz. ; adding also, 
 as a stomach tonic, fl. ex. wahoo, % oz. ; syrup of wild cherry, or Tolu, 1 oz. ; 
 and the tincts. of nux vomica and belladonna, each 2 drs., as in No. 1, above. 
 Dose and management the same as in No. 1, till the stools assume their healthy 
 color again. 
 
 3. Constipation, More Recent Remedy.— My attention was re- 
 cently called to the following, and having a case of constipation on hand, and 
 in which the liver did not give the usual amount of bile, giving a tendency to 
 jaundice, I at once tried it with the happiest results— entire relief in both diffi- 
 culties. The remedy was; Tinct. nux vomica, 1 oz. ; podophyllin, 1 gr. ; the 
 podophyllin to be rubbed in a little of the tincture, to insure it thorough mix- 
 ing. Dose — Take 5 drops only, before each meal, till the bowels become easy, 
 then only 3 drops, or even 2, as required to keep them easy, for a few days; 
 after which take occasionally, if needed, by the reappearance of the clay-col- 
 ored stools. 
 
 Remarks. — The tincture of nux vomica, in the small doses above given, is 
 not only safe but a very valuable medicine, still if left where children can get 
 hold of it, and drink the whole bottle, or considerable of it, it is poisonous; 
 and hence I give in the next item the treatment for such a mishap, as follows; 
 
 Poisoning by Nux Vomica or Strychnine— Remedy. — Should 
 «ver poisoning occur by the careless taking of over-doses of tincture of nux, or 
 
48 DR. CHASE'S RECIPES. 
 
 strychnine (which is made from it), twitching of the muscles will be the first 
 sign, then convulsions, no time should be lost in getting down oils of any char- 
 acter, sweet oil is considered best, l)ut lard oil, or melted lard, in doses of from 
 1 cup to % pint for an adult answers very well, and strong coffee, and then 
 producing vomiting in the quickest way, by mustard, or thrusting the finger 
 down the throat after the oils or coffee has been given. A pint of strong coffee 
 saved a dog, after it appeared he was nearly dead; four grains of camphor 
 gum has done the same thing — then they are good for persons. It is better, 
 however, to put such things out of the reach of children. See, also, ' ' Poi- 
 sons, Quick Emetics, Antidotes, etc." 
 
 1. GRAVEL — Remedy. — A strong decoction, made with a handful 
 of smart-weed in ^ pt. of water, taken with a gill of gin, is said to have dis- 
 charged a table-spoonful of gravel at a time in 12 hours from the time it was 
 taken. Keep on taking it daily as long as any gravel is discharged. 
 
 1. HEMORRHAGE OR BLEEDING PROM THE LUNGS, 
 WOMB, RECTUM, ETC. — Witchhazel and Other Specifics, or 
 Positive Remedies for. — Hemorrhage, or bleeding from the uterus (womb) 
 after child-birth, from the lungs and from the rectum, in some cases of piles, 
 are of such frequent occurrence that I deem it of great importance to give the 
 latest and most successful prescriptions for hemorrage in these cases. 
 
 Of late the homeopathists claim that the valuable properties of the witch- 
 hazel is a discovery of theirs, and they make ado over it in the form of " Pond's 
 Extract of Ilamamelis." If this is used, give it in doses of 10 to 15 drops, 
 repeated every 3 or 4 hours. 
 
 Among eclectics, for many years past, the common witclihazel (hamamelis) 
 has been considered a very valuable remedy for hemorrhages or bleeding from 
 the internal organs. Prominent among these are Professors John M. Scudder 
 and A. S. Howe, of the Eclectic Medical Institute of Cincinnati, who consider 
 it a specific (positive cure) in all cases of debility of the nervous system — a weak 
 and flabby condition that allows the blood to ooze through the membrane. 
 
 Prof. Howe has used this about 30 years, or long before homeopathy had 
 become at all prominent in the United States. 
 
 Prof. John King, of the same institute named above, and also an extensive 
 medical writer, thinks that in hemorrhages immediately following " delivery at 
 full term " hamamelis is not equal to ergot, but in cases arising from debility, 
 he agrees with the remarks above — that witchhazel is vastly superior. 
 
 A decoction or tea, made from the bark or from the dried leaves, will be as 
 effectual as " Pond's Extract," which is kept by druggists. 
 
 The .strength of a decoction will be 1 oz. of dried bark or leaves to 1 pt. of 
 water. Dose — A wine-glassful 3 or 4 times daily 
 
 2. Uterine Hemorrhage — Specifics in. — C. J. Pitzer, M. D., of 
 Detroit, 111., a practitioner of over 16 years experience, in a communication to 
 the Eclectic Medical Journal, asks for practical items from the experience of , 
 other physicians, and in giving his own, says: "Cinnamon and erigeron 
 are specifics (positive cure) in uterine hemorrhage; I know it by actual 
 
DR. CHASE'S RECIPES. 49 
 
 experience. I don't tell you anything new, but recall your attention to the 
 fact and confirm, as far as my evidence goes, what has been said of these 
 articles by others. Let me say, while speaking of these invaluable remedies, 
 that in uterine hemorrhage you can't have too much confidence in them. 
 They are just what you want. Don't resort to ergot. Give oil of erigeron, 
 10 drops, every hour, and oftener, if needs be; and between each doze give 
 15 drops tinct. oil of cinnamon, made by adding oil of cinnamon, 1 fl. dr., to 
 best alcohol, 95 ^ 1 fl. oz. I use both remedies in every case, alternating. 
 Don't know which does the most good; neither do I care much, so I save my 
 patient. Just had a bad case last week, caused by retained membranes. The case 
 had been managed by other physicians, and 4 or 5 days after the delivery, the 
 hemorrhage was very excessive and threatened the life of the patient in a short 
 time. The doctor who sent for me had used ergot, opium, lead and tannin, and 
 had resorted to the tampon. I suggested the above named remedies, and com- 
 menced the use of them at once. The hemorrhage ceased almost entirely in 4 
 hours, and we had no trouble in controlling it afterwards." 
 
 Remarks. — It is facts like these which have now well established the belief 
 in the specific, or positive action, of medicines, and I trust that others may 
 have suflScient confidence in them to use them when needed. This is one of 
 the objects in writing this book, that these well established facts may reach the 
 thousands, or hundreds of thousands, of the people, rather than stop with only 
 a few physicians. 
 
 3. Hemorrhage from the Womb, With High Pulse and 
 Fever. — Being called to a case where an abortion had been performed, in an 
 early stage of pregnancy (not knowing for some time after, of the cause), find- 
 ing the wasting, or hemorrhage, considerable, I gave: 
 
 I. Fl. ex. of ergot, % oz. ; gallic acid, 40 grs. ; mixed. Dose — }4. t^*" 
 spoonful every 2 hours, until pain and contraction of the womb was produced, 
 then once in 4 or 5 hours only, until the wasting ceased. 
 
 II. For the High Pulse — I gave tinct. veratrum viride, 6 drops, with tinct. 
 aconite, 3 drops, every 2 hours, alternating with the first, giving the second 1 
 hour after the ergot mixture had been given, dropping each into a tumbler, so 
 as to get this number of drops, of each, in a tea-spoonful of water, when given. 
 For instance, 36 drops of the veratrum and 18 drops of aconite, with 6 tea- 
 spoonfuls of water, gave the right dose each time. 
 
 Remarks. — Remember, however, that the veratrum and aconite mixture is 
 only to reduce the pulse, which was about 120; when this comes down to 80, 
 then give this only once in 4 or 6 hours, to keep the pulse at about this grade ; 
 if continued too long, it will reduce too much, and also distress and nauseate 
 the stomach, which is not necessary, and should always be avoided if possible. 
 The strength must be helped up with 2 or 3 grain doses of quinine, or " Dex- 
 tro " quinine, in same doses three times daily. 
 
 The urine in such cases may need some attention, and call for acetate, 
 or nitrate, of potash (I like the acetate best, some others prefer the nitrate-niter, 
 4 
 
50 DR. CHASE'S RECIPES. 
 
 or the sweet spirits of nitre), to correct any disturbance of these organs, for 
 wliich purpose. Sec? " Diuretics" for directions. 
 
 4 Hemorrhage, Slight, of the Lungs, with Cough— Regu- 
 lator or Allopathic Treatment For. — I. Give fl. ex. of ergot, 15 drops 
 in a little water, putting in a little essence of wintergreen to lessen its bitter 
 taste. (The author would say, in such a case, a few drops of essence of cinna- 
 mon, which will cover the bitter taste as well as the wintergreen, is of itself 
 good for the hemorrhage.) Give the above every six hours. 
 
 II. Between these doses also give gallic acid, 4 grs., in a little syrup of 
 lemon. This alternation brings the doses only three hours apart. A few doses 
 of each will generally allay any slight hemorrhage. If the cough is pretty per- 
 sistant, i. e., continuous and irritating, give laudanum, 15 drops, once in 4 or 5 
 hours, and 25 drops at bed-time, to allay the cough and help in procuring sleep. 
 Give also laxatives, if needed, to prevent costiveness. 
 
 Remarks. — I know this treatment to have proved eminently satisfactory 
 when the hemorrhage was not very extensive. 
 
 5. Hemorrhage, or Bleeding From Slight Cuts, etc.— Simple 
 Remedy. — To stop the flow of blood bind the cut with cobwebs and brown 
 sugar, pressed on like lint. Wheat flour and salt, in equal parts, bound on with 
 a cloth, for man or beast; mix well, without wetting, the blood will wet them 
 enough. 
 
 Treatment for Hemorrhage. — Soon after the above was written we 
 had the value of the cobweb treatment confirmed, by the Toledo Post, in a case 
 of a lady of that city, who had a tooth drawn; hemorrhage from the cavity set 
 in and continued, in spite of all common remedies, from Saturday noon until 3 
 o'clock Sunday morning, when the cobweb was procured and applied and the 
 bleeding stop])cd by this move, leaving her very weak. 
 
 7. Hemorrhage from Wounds— Styptic Colloid, to Prevent 
 and Cure. — The following will instantly coagulate blood, forming a con- 
 sistent clot, under which wounds will readily heal: Collodion, 100 parts (grs.); 
 carbolic acid, 10 parts; tannic and benzoic acids, of each 5 parts; mix the 
 ingredients in the above order. 
 
 Remarks. — If the wound is so large that a slight application does not stop 
 the hemorrhage or bleeding, wet lint with it and bind on if necessarj^ and leave 
 on until the healing process is accomplished. 
 
 1. DIPHTHERIA — Successful Remedies. — My first remedy, 
 although simple and easily obtained, is from a paper presented to the French 
 Academy of Medicine by Dr. Revillout, who asserts from an experience of 18 
 years, tliat: 
 
 I. Lemon juice is one of the most efficacious medicines that can be applied 
 in Diphtheria, and relates that when he was a dresser in the hospital, his own 
 life was saved by this timely application. He got a quantity of lemons and 
 gargled his throat with the juice, swallowing a little at a time in order to act on 
 the more deep-seated parts. 
 
DR. CHASE'S RECIPES. 51 
 
 It is also recommended for any inflammatory or irritable condition of the 
 throat in their commencement. 
 
 II. Lemon juice in Diphtheria is endorsed by American physicians, as the 
 following will show. Let it be tried by all means. 
 
 Dr. J. R. Page, of Baltimore, in the New York Medical Record, invites the 
 attention of the profession to a topical use of fresh lemon juice as a most eflici- 
 ent means for the removal of the membrane from the throat, tonsils, etc., in 
 •diphtheria. In his hands (he has heard several of his professional brethren say 
 the same) it has proved by far the best agent he has yet tried for the purpose. 
 He applied the juice of the lemon, by means of a camel's hair probang (a piece 
 of cloth on a stick will do as well), to the affected parts every 2 or 3 hours, and 
 in eighteen cases on which he has used it the effect has been all he could wish. 
 A little remarkable — one has 18 years successful experience, the other 18 cases; 
 either is enough. 
 
 2. Diphtheria — Ice a Successful Bemedy for. — The French 
 have also been very successful in the use of ice as a remedy in Diphtheria, 
 which was introduced into this country by a Dr. Chapman, reported through 
 the New York Tribune, by which means it was brought to the notice of the 
 Oneida community in that state, where the disease was prevailing, and was suc- 
 cessful in 60 cases. They aroused the mind of the patients, old enough to 
 understand the necessity, to the greatest possible resistance to the advance of 
 the disease. This determination of resistance is valuable against the advance of 
 any disease. Directions — The ice is broken into small pieces and given to the 
 patient every ten minutes, night and day. 
 
 3. Diphtheria, Cure For.— A Mrs. R. S. K., of Toledo, Ohio., gives 
 the following cure for diphtheria to the Blade Household: I. Syrup of squills, 
 1 oz. ; gum camphor, J^ oz. ; laudanum, J^ dr. ; cayenne pepper, J^ tea-spoonful; 
 good whiskey, % pt. Directions — Camphor to be dissolved in as small a 
 quantity of alcohol as possible. Four large onions are to be cut in slices, put 
 into a deep earthen plate (that will stand heat), sprinkle thickly with loaf sugar, 
 cover with another plate, place a heated flat iron on the upper plate, leaving it 
 set on the back of the stove. Heat and pressure will extract all the juices 
 without losing any of its medical properties. All the juices thus extracted are 
 to be mixed with the other ingredients; when all are mixed together and the 
 camphor added, it will curdle; but when it stands awhile, it will become clear. 
 Dose — For an adult, 1 tea-spoonful every % hour; for a child, % tea-spoonful 
 every % hour; to be diluted for a child, as it is pretty strong. 
 
 II. Apply also the following: Salt pork, J^ lb.; and 2 large onions; chop 
 all together finely and put some upon the throat. For an infant place a thin 
 piece of muslin on the poultice next the skin; change every 15 or 20 minutes. 
 
 Remarks.— K poultice of mashed onions to the arm-pits, stomach, soles of 
 the feet and palms of the hands, in bad cases of fevers, has worked wonders. 
 Why not good then for diphtheria? 
 
 4. Diphtheria, Sulphur Treatment. — Our attention was first called 
 to the use of sulphur, in this disease, by a report from Dr. Fields, in England. 
 
52 DR. CHASE'S RECIPES. 
 
 He found an advantage in its use, in some bad cases within ten minutes of its 
 commencement. His manner of using it with those old enough, was in the 
 form of a gargle, a tea-spoonful of the powder, or flour of sulphur, in a wine 
 glass of water, gargling frequently. If the patient was unable to gargle, or 
 too young, blow some of the dry sulphur through a quill upon the diseased 
 parts of the throat, or burn some of the sulphur upon live coals near the pa- 
 tient, so that he will inhale the fumes. The patient should always be kept 
 warm and the bowels open. In extreme cases, when Dr. Field was called, just 
 in the nick of time, when the fungus was so near filling the throat, as not to 
 allow the gargling, he first blew the sulphur through the quill into the throat, 
 and after the fungus had shrunk to allow of it, then the frequent gargling. He 
 never lost a patient from diphtheria under tJiis treatment. He recommends 
 after gargling a couple of times, to cleanse the throat, to swallow some of the 
 sulphur water occasionally, so as to reach the fungus deeper in the throat, which 
 also has a tendency to keep the bowels open, which is recommended a very im- 
 portant point to accomplish. This fungus is believed to be a living parasite, of 
 plant-like growth, and that sulphur is absolutely destructive to them, as has 
 been proved by its use, by applying upon the parasites of the grape vine. It 
 has been proved that sulphur kills every fungus or parasite on man, beast, or 
 plant. One Dr. Langautiers also found that one tea-spoonful doses every hour, 
 of a mixture of sulphur, in 4 ozs. of water, taken every hour, is very beneficial 
 in the treatment of croup. 
 
 5. Diphtheria, Specific for— Also Scarlet Fever, and Preven- 
 tive in Both. — The best physicians of New York city, Brooklyn and Phila- 
 delphia are equally in favor of the sulpho-carbolate of soda. 
 
 [The sulpho-carbolate of soda is composed of soda combined with sulphur 
 and carbolic acid, either of which alone is good in diphtheria, scarlet fever and 
 any other inflammatory condition of the throat; and the combination is more 
 decidedly beneficial than either would be alone; at least it seems so to me from 
 my knowledge of their properties.] 
 
 Dr. May, of New York city, says the sulpho-carbolate of soda is a specific 
 (positive cure) in diphtheria, also in scarlet fever, and claims that this article is 
 a preventive to the development, even after exposure, as well as a cure for both 
 these diseases. The writer of this report is very much impressed in favor of 
 this article. He says: 
 
 "The use of sulpho-carbolate of soda in diphtheria has become a settled 
 fact by the best physicians, as above named, to be the only certain specific (pos- 
 itive cure), for that dreaded disease which has taken off so many children in the 
 United States during the past 8 years. He also says it is certain to destroy the 
 parasitic fungus in the throat and glands in two hours. 
 
 " Ten grs. dissolved in a tumbler half full of cold water, and take from i^ . 
 to 1 tea-spoonful every hour, until the parasite is destroyed; then take 1 tea^ 
 spoonful every 2 or 3 hours, according to the circumstances of the case. There 
 is no use in pliysicians fighting against this remedy, for they Avill have to ise it 
 if they have success in the treatment of scarlet fever and diphtheria. It is a 
 specific in both diseases, as they are both zymotic (acting like a ferment, 
 spreading quickly through the system) in their nature, and are produced by the 
 parasite in the sj-^stem. It will prevent both diseases, if given before an attack, 
 as well as a remedy. This remedy has been used for scarlet fever and diphtheria 
 
DR. CHASE'S RECIPES. 53 
 
 for over 3 years, and if given before gangrene (mortification) sets in, will work 
 wonders in every case. It was discovered by an English physician, and has 
 grown into favor as a specific ever since, particularly with children. 
 
 " The trichina parasite of pork, as soon as it enters the stomach, is absorbed 
 by the blood, then into the muscles of the body. It is not so with the diphtheria 
 parasite; it is generated in the stomach, and when it spreads up the oesophagus 
 (comes from Greek words, signifying to bear, to carry and to eat; being the 
 passage way of the food and drink to the stomach, commonly called the gullet), 
 it produces such a high state of inflammation that gangrene sets in, which dis- 
 solves the parasite, and carries it all through the Ijlood, which is always fatal. 
 Gangrene always dissolves the parasite, but before that takes place the use of 
 the sulpho-carbolate of soda will save every case. I have written these lines by 
 special request of very many citizens and friends who desire it made public for 
 the benefit of all." 
 
 Remarks. — I am only sorry that I have not had an opportunity to test this 
 myself; but, as I have not, I can only say to physicians, and heads of families, 
 try it, by all means. Whenever either of these diseases gives you an opportunity, 
 have it on hand and lose no time in beginning its use. 
 
 6. Diphtheria— Chlorine Water a Specific for.— At a recent 
 breaking out of Diphtheria in a considerable number of places, which was also 
 alarming in its fatality, the Springfield Republican, in commenting upon the 
 fact, called attention to some remedies which have entirely divested this fearful 
 disease of its terrors, if applied in the early stages. Among these it claimed 
 the most simple and effective to be chlorine water, diluted by adding 
 2 to 4 times the amount of water. A well known physician of that city, the 
 Republican asserts, has used this specific conclusively for fifteen years with 
 complete success, previous to its use having lost about half his cases. He 
 repeatedly, by its use, eradicated the disease in different places, when all other 
 remedies failed. Another medical writer claims that the chlorine water and 
 sulphur treatments, as given above, are the only positive cures. Dose — 1 to 3 
 tea-spoonfuls, largely diluted with water, 2 or 3 times daily; also as a gargle 
 in sore throat, even of a putrid character. 
 
 Remarks. — To give confidence to those who are not acquainted with the 
 uses of chlorine water, I will say it is powerfully antiseptic (overcoming putre- 
 faction), quickly destroying all bad odors arising from decay. It has been suc- 
 cessfully used internally in chronic inflammation of the liver, typhus fever, 
 malignant sore throat, scarlet fever, etc. 
 
 7. Diphtheria — Successful Remedy in Forty Cases — Also 
 Preventive. — Dr. MacLean, of Norwalk, Ct., recommends the following as 
 a preventive of diphtheria, remarking: 
 
 " During the past 4 years I have used it, and in 40 well marked cases of 
 diphtheria, where 140 persons were exposed to a contagion, not a single case 
 has been reported to me. I use 1 dr. of Monsel's salt in 8 ozs. cold water, add- 
 ing plenty of sugar to overcome the taste of the iron. Dose — 2 to 8 tea-spoon- 
 fuls each day, according to the violence of the disease." 
 
 Remarks. — The dose would be 1 tea-spoonful, 2, 3 or 4 hours apart, as the 
 case may require. 
 
 8. Diphtheria, Sore Throat, Swollen Tonsils, Etc.— Home- 
 opathic Remedy. — Bin- iodide of mercury, 10 grs. ; sugar of milk, 100 grs. ; 
 
54 DR. CHASE'S RECIPES. 
 
 triturate (rub) together 30 minutes in a wedgewood mortar. Then take 10 grs. 
 of this triturated article and 100 grs. more of sugar of milk, and triturate again 
 as before. Dose — Give 1 gr. of this second trituration every hour in ordinary 
 cases; if a bad case, give the same amount every 15 to 30 minutes, until relieved;, 
 then every hour or two, as needed. A few doses makes the cure. 
 
 RemarJa. — Dr. Mason used this a number of years, and very successfully, 
 on some very bad cases. The above is the Homeopathic treatment, except 
 some of them use in addition to this a gargle, every hour, of % alcohol and 
 J^ water. 
 
 9. Diphtheria, Dr. Scott's Treatment for.— After the foregoing 
 recipes had been prepared I noticed Dr. W. A. Scott, of Sandyville, Iowa, 
 reported through the Chicago Inter-Ocean his success with the following treat- 
 ment: 
 
 I. Dissolve 20 grs. of pure permanganate of potassa (permanganate of 
 potassa is a powerful disinfectant, also a great purifier of sick rooms, clothing, 
 etc.) in 1 oz. of water, and apply it to the affected parLs with a swab, gently, 
 but thoroughly, every 3 hours, until better; then not so often. (Better get 80 
 grs. in a 4 oz. vial of water.) After the patient gets better weaken the solution 
 by adding an equal quantity of water. This solution does not give any pain, 
 nor is there any danger in its use, but it has a nasty taste, which is its only ob- 
 jection. (Its staining clothing is another objection.) 
 
 Prof. King, in his American Dispensatory, says: 
 
 " One dr. of permanganate dissolved in i^ oz. of water, in a saucer, and 
 placed under the table, bed or other convenvient place destroys all odors. An- 
 other writer in speaking ot permanganate of potash to purify the air of sick 
 rooms says: '% oz. of it, in water, 1 qt., and cloths wet in it and hung up, is a 
 quick and certain disinfectant. For disinfecting or cleansing clotliing of diph- 
 theritic, scarlet fever or small pox patients, bedding, etc., 1 oz. of the perman- 
 ganate to 2 gals, of water is sufficient to soak them in, an hour or two, before 
 the boiling and washing in the regular way. 
 
 II. " Apply a good liniment to the throat outside, 3 or 4 times a day. (Dr. 
 Chase's golden oil or liniment, or Mrs. Chase's, will be found good for this pur- 
 pose.) Keep a cotton cloth, not woolen, around the throat till well. The above 
 is all I use in simple cases, and all that is needed. 
 
 III. "If there is much fever I mix 5 drops of fl. ex. of aconite root 
 with 4 ozs. of water, and give to a small child J<£ tea-spoonful ; a child 5 to 10 
 years, J-^ tea-spoonful; 10 to 15 j^ears, 1 tea-spoonful; over that age, 2 tea-spoon- 
 luls. Give every 1 or 2 hours, as may seem needed, to lessen the fever. 
 
 IV. " If there is blood poisoning, which maybe known by the bad smell- 
 ing breath and quick beating of the heart, give: Chloroform, 1 fl. dr.; comp. 
 spts. lav. , 1 dr. ; alcohol, 1 oz. ; mix. Dose — Five to 20 drops, according to the 
 age, mixed in cold water, every i^ to 2 hours, as may seem necessary. This 
 will quickly quiet the heart's tumultuous action and' aid it to throw off the 
 poison. 
 
 V " Do not give harsh phj-sics. If needed, give castor oil or purgative 
 magnesia. Keep tlie patient from exposure to chilly air or cold baths. This 
 treatment, wliich I have published in several medical journals, will rob this 
 disease of its terror and save from the grave many a loved one." 
 
 Remarks. — Let the medicine be obtained where there are families of chil- 
 dren, so as to have it in the house as soon as needed, on the approach of the dis- 
 ease into a neighborliood. Then when it begins, lose no time in applying the 
 remedy, and the different aids he recommends, if needed. 
 
DR. CHASE'S RECIPES. 55 
 
 10. Diphtheria— Latest Allopathic Treatment For.— In a re- 
 cent conversation with Dr. Hanej', of Toledo, Oliio, he claimed to cure every 
 case of diphtheria, even in small children, by swabbing the throat with cal- 
 omel; for quite a young child he gets 10 grs. into the throat, by a swab, and 
 a child 5 to 8 years, 20 to 80 grs., so it will be swallowed. He says it stops 
 the change in the blood, by which the fibrinous portions form the membrane 
 in the throat. He follows 3 or 4 hours after with the liquid physic (see " Liquid 
 Physic"), to help carry off the accumulation of the intestines; and then supports 
 the strength with liquid food of a nourishing character. He is a successful 
 physician, and claims not to have lost an average of one child a year for 
 the eleven years, practice there; and I know he has a good share of practice 
 among the children. I have also seen accounts in a recent medical journal, 
 by some allopathic physicians, that they have been using calomel very simi- 
 lar to Dr. Haney, in this disease. Therefore I have not dared to pass it by 
 without mention, as it may .save many lives for future usefulness. 
 
 11. Diphtheria— Remedy by the French Academy of Medi- 
 cine. — ' ' The vapor from the burning of a mixture of tar and spirits of turpen- 
 tine, near the bed, it is said, will dissolve the false membrane which is so often 
 fatal in this dreadful disease. If this simple remedy is complete, as the French 
 Academy of Medicine is said to have declared, it should be widely published." 
 American Messenger, October, 1884- 
 
 i?^ffia?7i;s.— Notwithstanding there are two "is .saids" in this, yet, as it is 
 simple, and would not interfere with any other treatment, and obtaining it from 
 a purely religious paper, which seldom touches anything of this kind, I have 
 felt, from the knowledge of love of the effects of these articles, it should 
 have my help on its way to a wider publication. Equal parts should be u.sed, 
 although they do not so state, thoroughly mixed, and pour a few drops from a 
 tea-spoon upon hot coals, to keep up the fumes, is all that is needed. 
 
 Blistering in Diphtheria— History of a Case at Black Rock, 
 N. Y., Saved by It. — In the December number, 1884, of the Thera-peutic 
 Gazette, of Detroit, Mich., F. W. Bartlett, M. D., of Buffalo, reports the case of 
 a man about 45 years old, to whom he was called, and who was very sick at the 
 time, and continued to get worse for four days, when he considered it hope- 
 less from the condition of the throat, and so informed his patient, who took 
 it calmly, but asked to have something done to relieve the suffering of the 
 stomach, for which he directed his wife to dip cloths in hot water, and 
 wring out, then put on a few drops of turpentine, to be applied over the 
 bowels; but in the confusion of such a case, expecting to lose her husband, 
 she heated the turpentine, and saturated flannel with it, and laid it on, which he 
 bore as long as he could, then violently flung it across the room, saying he 
 "would rather die than suffer such agony." And when the wife saw what 
 an inflammation she had caused, covered it with fresh lard, and waited the 
 doctor's morning call; wlio found a blister {vesication, as M. D's most call it) a 
 foot !5quare, covered with a dipli^heritic exudation, the throat better, and the 
 patient saved. All I have to say further is, let others make similar mistakes 
 
56 DB. CHASE'S RECIPES. 
 
 in bad cases, and save their patients too. In other words, draw a blister in the 
 regular way, in time, not to let the throat get beyond control. I would put a 
 blister on both arms, breast and bowels too, if I thought it necessary to save 
 my patient's life. 
 
 12. Diphtheria, to Avoid by Diet — Pork Believed to be 
 the Exciting Cause. — With an explanation as to this exciting cause of 
 diphtheria, I will close the subject, having given a large number of the most 
 popularly known remedies, although there are many writers who think that the 
 abundant use of pork in our diet is a very fruitful source of this disease, I shall 
 only quote from one. A recent medical correspondent of the Lancaster New 
 Era argues at considerable length: " That eating of pork is an inciting (arousing, 
 stirring up,) cause of this terrible disease." His idea is that an unhealthy 
 appetite is created by the use of so much pork, in the every -day diet of the 
 country, until the specific pork poison is manifested in the exudatious depos- 
 its from the blood into the throat, which is the characteristic symptom in this 
 disease. He especially advises parents not to allow their children to diet on 
 pork, nor sausage, but fruit and vegetables in greater abundance. 
 
 Remarks. — Although beef, veal, lamb, chicken, etc., may be allowed to 
 children generally, ytt it would be well for parents during the prevalence of 
 diphtheria in a neighborhood, to put their children upon a bread and milk and 
 vegetable diet exclusively, lest their loss might be charged home to their neg- 
 lect, which would not be a pleasant thought for after-consideration. 
 
 13. Diphtheria — Closing Remarks Upon. — The author leaves the 
 subject with his readers, believing that he has presented a larger number and 
 more reliable remedies or recipes for the cure and prevention of diphtheria 
 than are to be found in any other publication whatever; he also believes that if 
 these recipes are well studied, and one or more of them adopted by the heads 
 of households containing young children, and the articles obtained and kept on 
 hand ready for use, night or day, nothing like the fatality will hereafter 
 take place from diphtheria, a.s has heretofore been the case. I feel certain 
 that there can be no drug store where some of the articles mentioned may 
 not be obtained. Then the responsibility rests with each one who shall 
 have this knowledge, and yet neglect to use it. The author has done his duty, 
 which is a great consolation to him. The same will also hold good upon many 
 other subjects in this work. See " Disinfectants," to prevent this disease from 
 spreading. 
 
 1. SORE THROAT— The Good Old Grandmother's Gargle 
 for. — Steep 1 medium-sized red pepper in }y^ pt. of water, strain, and add J^ pt. 
 of good vinegar, and a heaping tea-spoonful, each, of salt and pulverized alum, 
 and gargle with it as often as needed. 
 
 2. Sore Throat, New Gargle for. — In all recent inflammations, or 
 colds, affecting the throat, a gargle made by putting a heaping tea-spoonful of 
 the bi-carbonate of soda (common baking soda) into a glass of water, and gar- 
 gling with it frequently, will be found exceedingly valuable. A tea-spoonful, or 
 a httle more, of it swallowed, will quickly relieve a tickling cough; also neu- 
 
DR. CHASE'S RECIPES. 57 
 
 tralize the acidity of the stomach often arising after meals, water-brash, etc. 
 But if it should irritate, weaken one-half or more. 
 
 3. Sore Throat— Heat Strong Tea as a Gargle for Speedy 
 Belief in. — It is well to know that sore throat can be speedily relieved by 
 using strong, hot tea as a gargle. It is a convenient remedy and rather a 
 pleasant one. 
 
 Remarks. — Hot water has proved valuable in many diseases of late, as dys- 
 pepsia, consumption, etc., taken internally before meals, which see, for these 
 diseases. 
 
 4. Sore Throat and Catarrh— Gargle for.- Comp. spirits of 
 lavender. 3^ oz., into a 4 oz. vial; put in also the carbonate of ammonia, 20 
 grs. ; fill with distilled, or rain water. 
 
 Directions. — Put 1 teaspoonful of this to 3^ cup of warm, soft water and 
 gargle with it two or three times daily; and if any catarrh, or nasal inflamma- 
 tion, put into the hand, what it will hold, and snuff into the nostrils at each 
 time. After the gargling and snuffing, a little vaseline, or cosmoline, mutton 
 tallow, or some sweet oil, or sweet almond oil, should be introduced into each 
 nostril with the finger. 
 
 Remarks. — Follow this course faithfully, and for a considerable time, in 
 catarrh, if any good is expected to result; also use occasionally some good 
 cathartic to act freely, together with an alterative and tonic course of medicine. 
 
 5. Sore Throat, Common Gargle for. — For common case of sore 
 throat, a valuable gargle can generally be made at almost any dinner table. 
 
 Directions. — Take % pt. tumbler, or common goblet, and put into it a 
 small salt cellar of salt (about 2 tea-spoonfuls), }^ tea-spoonful of black pepper, 
 and a little cayenne (3 or 4 little taps on the bottom of the cruet, or pepper-box 
 containing it. will be sufficient; a tea spoonful or two of pepper-sauce, if on the 
 table, is better than the cayenne powder), then fill the tumbler with cider vine- 
 gar and water, equal parts, stir well, a few times, and gargle with it often. 
 
 Remarks. — If you have alum and borax in the house, about J^ tea-spoon- 
 ful of each, pulverized, may be put in, or if only one of them, ^ tea-spoonful 
 will improve the gargle. (Other gargles will be found in connection with the 
 subject of diphtheria.) 
 
 6. Sore Throat, Several Simple Remedies for. — The follow- 
 ing are some of the most common, or simple, remedies for sore throat, easily 
 obtained and often effectual: 
 
 I. Salt and water is used by many as a gargle ; but a little alum and honey 
 dissolved in sage tea is better. 
 
 II. Others, a few drops of camphor on loaf sugar, which very often 
 affords immediate relief. 
 
 III. An application of cloths wrung out of hot water and applied to the 
 neck, changed as often as it begins to cool, has great potency in removing in- 
 flammation in recent cases. 
 
 IV. Borax the size of a pea in the mouth relieves hoarseness quickly. 
 (See also hoarseness, bronchitis, etc., for other remedies.) 
 
58 DR. CHASE'S RECIPES. 
 
 SORE NOSE — Akin to Erysipelas — Certain Cure.— I had a 
 
 case of sore nose, a very bad case, which nothing in the ordinary line of treat- 
 meat would benefit at all, except for a very short time. The sufferer would 
 cry out: " Cannot something be done to relieve this intolerable suffering," 
 etc. DiUECTiONS — I prepared a little stick, 3 or 4 inches in length, and wound 
 it with 3 or 4 thicknesses of cotton cloth, wrapped with thread, and dipped this 
 into the full strength muriated tincture of iron, and held it firmly, for % min- 
 ute, or so, to each spot, and over the inflamed nose, and to the inner edges, 
 where it was sorest. The first moment or two it smarted like fire, but I held 
 it the more firmly and said never mind that, it won't be so bad next time. 
 So night and morning, for 3 or 4 days, then once daily as much longer, made 
 a perfect cure — now over 6 months, without the least return and no sign of 
 soreness remaining. I should continue to apply for a month or more, if ne- 
 cssary, or until cured. I gave him also internally 5 drops of the same tinc- 
 ture 3 times daily in a little water. Of course he had an iron-colored nose, but 
 a piece of lemon rubbed on a few times soon removed that ornamental shade 
 and left him all right again, the same as it will remove recent iron rust spots 
 from clothing. 
 
 Sore Fingers of Printers, etc., to Cure and Blood Blisters 
 to Prevent. — I. Generally a compositor's (type-setter's) sore fingers result 
 from lye, low cases, splinters, scratches in handling brass rule, paper cuts, type 
 poison, etc., and often occasion loss of time, expensive doctoring and gi'eat 
 pain. For these sores a correspondent writes: " I have never lost an hour from 
 business, nor been put to more than a trifling expense. Plentiful and frequent 
 application of laudanum has been my panacea (cure all). It also cleanses, re- 
 moves the soreness and rapidly heals old sores." 
 
 II Blood blisters may be prevented from forming by immediately rub- 
 bing the bruise briskly with any non-poisonous hard substance. — London Pho- 
 netic Journal. 
 
 Remarks. — The fact here given as to the curative action of laudanum upon 
 sore fingers, and old sores, is that laudanum alone would be valuable upon all 
 ordinary chaps, or cracks upon the hands, lips, etc., no matter from what cause 
 they may have arisen, as the opium relieves the pain, and the alcohol in it stim- 
 ulates the parts to heal. 
 
 CARBUNCLE— Treatment Which Saves Pain and Soreness 
 — Also Applicable to Boils. — Having just passed through a three weeks, 
 siege with a six hole carbuncle, I feel competent to tell others how I saved 
 myself much pain, soreness and suffering, although it is bad enough when all 
 has been done that can be done for relief. 
 
 What it might have proved without my mitigating treatment, I do not 
 know; it was the agony that compelled me to adopt some plan of relief; hence 
 I took: 
 
 I. A mild liniment, Mrs. Chase's, given in this book (any mild liniment 
 will do), 2 ozs. ; chloroform, 1 oz. ; laudanum, 1 oz. ; mixed. Shaken, when 
 used, and applied every hour or two, night and day. There were only short 
 
DR. CHASE'S RECIPES. 59 
 
 catches of sleep for about two weeks; after which, an hour or two was occa- 
 sionally obtained. 
 
 After applying the above mixture freely at each time, I then applied the 
 following anodyne, emollient, or softening mixture: 
 
 II. Sweet oil, 7 drs. ; laudanum, 1 dr. ; mix. The application of the fore- 
 going mixtures would relieve very much of the agonizing pain, even before I 
 would be done applying the first; and the second kept the surface soft, as well 
 as to help keep down the pain. (The same thing will be just as effectual for 
 boils, I have not a doubt.) The situation was such that no poulticing could 
 have been done, if desired, to hasten it; and even if it could, I have never 
 known one under the poulticing process to subside in less than 5 or 6 weeks, 
 while by the above process nearly all the pain and soreness subsided in 3 weeks. 
 
 At one time I thought it was going to repeat itself: but by the application 
 of the permanganate of potash, 1 dr. to 1 oz. of water, applied by rolling up a 
 strip of cotton cloth, and tieing a bit of cord around it in the centre, the size of 
 the roll being just to fill the mouth of the vial, by which means I could wet 
 one end of the roll of cloth without spilling it upon the clothing (permanganate 
 colors the clothes), and apply to the swelling, it was driven back, or scattered, 
 and by taking an active cathartic dose of crab-orchard salts (any active cathartic 
 will do the same) it was carried out of the system. 
 
 2. Carbuncle, Specific for. — R. H. .Johnson, in the Medical Review, 
 says, he has found tannin a specific for carbuncle. He sprinkles the tannin 
 upon the openings as long as it will dissolve; and 24 hours after washes off with 
 castile soap, and sprinkles it again. He claims it to soon heal up with but little 
 pain. It is worthy of trial, as it can do no harm. 
 
 BOILS.— Remedy Against their Continuance.— Prof. Scud- 
 der, in his work on Specific Medication, speaking of lime, says: Its specific 
 use is in cases of furunculus (boil), and other inflammations of the cellular 
 tissue (the cell-like tissue immediately under the skin) terminating in suppura- 
 tion. Why it has this specific influence I do not propose to say, but I have 
 proven it in scores of cases. Taken in a case in which boils are continually 
 developed, the use of lime water will effect a radical cure. [The proper 
 strength for lime water to be used in these cases, in fact, in all cases, is: stone 
 lime, 4 ozs.; distilled water, 1 gal., or in these proportions. Slack the lime 
 with a little of the water, then pour the rest of the water over it and stir; cover 
 the bowl and set aside for three hours; then bottle and keep the liquor upon the 
 lime, well corked, and use only the clear liquid as wanted.] See " Milk Diet for 
 Infants and Adults. ". Dose— It is given in doses of a wine-glassful, 3 or 4 times 
 a day. If too alkaline use additional water. 
 
 This lime water is often very properly used with the milk fed to infants, 
 which have to be raised upon the bottle; a tea-spoonful to a bottle of milk', or suf- 
 ficient to prevent acidity of the stomach; and it is also valuable in Dyspepsia in 
 adults when there are acid eructations of gas, or, as commonly called, belching or 
 rifting of wind from the stomach, after eating. Dose — For adults in these 
 dyspepsia cases, 3 or 4 table-spoonfuls to a bowl of milk ; sufficient only is 
 
60 DR. CHASE'S RECIPES. 
 
 needed to keep down the acidity. See " Dyspepsia, Milk and Lime Water, 
 Cure for." Lime water can often be borne by patients who cannot take the 
 salts of soda, or potash. This also proves its value and adaptation to the human 
 system. 
 
 2. Boils— To Relieve the Pain of and to Scatter.— The pain of 
 boils, it is said, can be relieved very much by frequently applying castor-oil on 
 the parts. 
 
 Painting a boil with tincture of iodine, it is also claimed, scatters them; 
 but I prefer to scatter them by frequently applying a strong liniment. I have 
 recently scattered two from my own neck in this way. I used Dr. Chase's 
 golden oil, or strong camphor liniment; I think I applied it at least fifteen differ- 
 ent times in the day, rubbing over the boil hard and long at each application, 
 which scattered it, and is doing so again, at this writing, so that I see they are 
 in the system, and I have therefore made 1 qt. of the lime water (1 oz. stone 
 lime to 1 qt.), and am going to use it, expecting I shall thus cleanse the blood 
 and eradicate them — the boils from the system or blood. It did do it, as I have 
 not had any more, or any indications of them, now over four months, after 
 writing the above. 
 
 3. Boils, Alterative Syrup for. — Blue flag and black cohosh root, 
 •each 1 oz. ; yellow dock root and the bark of the root of bitter-sweet, Peruvian 
 bark, the bark of the root of sassafras and prickly ash berries, each % ^z- ; 
 pyrophosphate of iron, 23^drs. ; whiskey, % pt. ; glycerine, 6 ozs. ; water, 13 
 ozs. Directions. — The barks, roots and berries are to be coarsely ground, or 
 bruised, then steeped in water in a covered dish, to leave, when strained, 1 pt. ; 
 then add the glycerine, whiskey and pyrophosphate of iron. Dose — A tea- 
 spoonful 4 times daily, at meals and at bed-time. 
 
 Remarks. — This is not only a valuable alterative in boils, but to follow the 
 treatment of inflammations, after the acute stages have been overcome by cool- 
 ing purgatives, such as salts, seidlitz powder or cream of tartar, attention to the 
 skin, etc. , especially so if there is a scrofulous tendency, or considerable debil- 
 ity, shown by the loss of strength, flesh, etc. 
 
 1. MILK IN DIARRHEA, DYSENTERY, INCIPIENT 
 CHOLERA, TYPHOID FEVER, ETC.— Considerable has lately been 
 said in medical journals concerning the value of milk as a remedial agent in 
 certain diseases. An interesting article upon this subject lately appeared in the 
 London Milk Journal, in which it is stated, on the authority of Dr. Benjamin 
 Clark, that in the East Indies warm milk is used to a great extent as a specific 
 for Diarrhea. 
 
 I. For Diarrhea. — A pint every 4 hours will check the most violent di- 
 arrhea, stomach-ache, incipient cholera and dysentery. The milk should never 
 be boiled, but only heated sufl3cient to be agreeably warm, not too hot to drink. 
 [The author would say 140° Fah. is as hot as one can take it comfortably with 
 a tea-spoon.] Milk which has been boiled is unfit for use. He continues: It 
 has never failed in curing in from 6 to 12 hours, and I have tried it, I should 
 think, fifty times. I have also given it to a dying man who had been subject 
 
DR. CHASE'S RECIPES. 61 
 
 to dysentery 8 months, latterly accompanied by one continual diarrhea, and it 
 acted on him like a charm. In 2 days his diarrhea was gone, in 3 weeks he be- 
 came a hale, fat man, and now nothing that may hereafter occur will ever shake 
 his faith in hot milk. 
 
 II; For Typhoid Fever. — Another writer also communicates to the Med- 
 ical Times and Gazette a statement of the value of milk in 26 cases of typhoid 
 fever, in every one of which its great value was apparent, checking diarrhea, 
 nourishing and cooling the body. 
 
 III. For Debilitating Diseases. — People suffering from disease require 
 food quite as much as those in health, and much more so in certain diseases, 
 where there is rapid waste of the sj^stem. Frequently all ordinary food, in 
 some diseases, is rejected by the stomach, and even loathed by the patient; but 
 nature, even in all disease, is beneficient, and has furnished a food that is bene- 
 ficial— in some, directly curative. Such a food is milk. The writer. Dr. Alex- 
 ander Yale, after giving particular observations upon the points above men- 
 tioned, viz.: Its action in checking diarrhea, its nourishing properties and its 
 action in cooling the body says: " We believe that milk nourishes in fever, pro- 
 motes sleep, wards off delirium, soothes the intestines, and in fine is the sine 
 qua non (an indispensable — just the thing) in typhoid fever." 
 
 IV. For Scarlet Fever. — The writer goes on to say he has lately tested the 
 value of milk in scarlet fever, and learns that it is now recommended by the 
 medical faculty in all cases of this often very distressing disease of children. 
 He says: 
 
 Give all the milk the patient will take, even during the period of greatest 
 fever; it keeps up the strength of the patient, acts well upon the stomach, and 
 is in every way a blessed thing in this sickness. Parents, remember it, and do 
 not fear to give it if your dear ones are afflicted with this disease. 
 
 2. Milk as a Medicine. — Under the head of "Milk as a Medicine," 
 the American Journal of Medicine, of St. Louis, says that this article, once 
 looked upon with distrust, has now become a valuable agent in treatment of 
 disease, and is, on all hands, recommended by practitioners of medicine as 
 being a safe and reliable article in the list of curables. Given warm it is 
 declared to be almost a specific (positive cure) in diarrhea, stomach-ache, incipi- 
 ent cholera and dysentery. It is also pronounced invaluable in typhoid 
 fever. 
 
 II. The Journal then quotes the sentence of Dr. Yale, given in III above, 
 and closes by saying that he also agrees with the opinion of Dr. Benjamin 
 Clark, in the London Milk Joitrnul, given in I. 
 
 llemiirkx. — I understand that the milk is not to be boiled, that it is to be 
 heated only to allow its being drank without scalding the mouth or throat. 
 Tliere can be no doubt of its efficacy with such an amount of testimony from 
 the medical profession in India, England and America. See also "Treatment 
 of Scarlet Fever with Sulphur," wherein I have recommended the milk to be 
 also used. 
 
 3. Milk Diet, with Lime Water— For Infants and Adults 
 who have Weak Digestive Powers.— Dr. H. N. Chapman says that 
 
63 DR. CHASE'S RECIPES. 
 
 milk and lime water is not only food and medicine at an early period of life, 
 but also later, when, as in the case of infants, the functions of digestion 
 and assimilation have been seriously impaired. A stomach taxed by gluttony, 
 irritated by improper food, inflamed by alcohol, enfeebled hy disease, or other- 
 wise unfitted for its duties, as is shown by the various symptoms attendant upon 
 indigestion, dyspepsia, diarrhea, dysentery and fever, will resume its work, and 
 do it energetically, on an exclusive diet of lime water and milk. A goblet of 
 cow's milk to which 4 table-spoonfuls of lime water has been added, will agree 
 with any person, however objectionable the plain article maybe, will be friendly 
 to the stomach when other food is apprehensive, and will be digested when all 
 else fails to alford nourishment. Of tliis statement I have had positive proof in 
 very many cases. The blood being thin, the nerves weak, the nutrition poor, 
 the secretions defective, the excretions insufficient, the physician has at hand a 
 remedy as common as the air, and as common, almost as water. In it all the 
 elements of nutrition are so prepared by nature as to be readily adapted to the 
 infant or the adult stomach, and so freighted with healing virtues as to work a 
 cure where drugs are worse than useless. 
 
 Remarks. — It certainly needs no further remarks to show the estimation 
 that milk is now held in. Let it be used accordingly, with the lime water, and 
 you will also be satisfied. 
 
 4. Milk an Antidote and Preventive to Lead Poison. — The 
 Journal de Medicine states, upon authority, that milk has been found to be an 
 antidote and preventive to lead poisoning by those working in its manufacture. 
 (Why not, then, for painters?) 
 
 A quart a day was furnished to each man, after which no colic nor other 
 harm to health occurred. 
 
 The remedy is .simple, easily obtained, and no doubt effectual. Used as a 
 drink during the day would be the manner of taking it. See also its use in 
 "Accidental Poisoning." 
 
 5. Milk as an Aliment or Food. — So much has been said on the 
 use of milk as a medicine in diseased conditions of the system, it is but proper 
 to say it ought to enter into our daily food to a very much greater extent than 
 it does. It is believed to be good for children; but I beg leave to say it is as 
 good for adults as it is for children ; and if every family would adopt the old 
 plan of corn-meal mush and milk for supper for everyone in the family, as we 
 used to do in an earlier day, the general health of the people would be better 
 than it is. If it produces costiveness, in any case, put in a little lime water, or 
 a little baking soda; but with the mush there is no danger of this. 
 
 6. Milk, Hot, as a Restorative after Fatigue. — A glass of hot 
 milk, when one is fatigued, is so refreshing and strengthening it will astonish 
 the one who takes it. A .supper, made with a couple slices of toasted bread in 
 a bowl of hot milk, is very satisfactory in the absence of the mush mentioned 
 above. 
 
 1. SCARLET FEVER— Successful Treatment of.— Dr. Henry 
 pigeon writes to the London Lancet as follows: 
 
DR. CHASE'S RECIPES. 63 
 
 "The marvellous success which has attended my treatment of scarlet fever 
 by sulphur induces me to let my medical bretliren know of my plan, so that 
 they may be able to supply the same remedy without delay. All the cases in 
 which I used it, were very marked, and the epidermis (outer or scarfskin) on the 
 arms, in each case, came away like the skin of a snake. The following was 
 the exact treatment followed in each case: 
 
 " The patients were thoroughly anointed twice daily with sulphur ointment 
 [the sulpliur ointment used was made by the London Pharmacopajia as follows: 
 sulphur, 4 ozs. ; lard, }4, lb. ; oil of bergamot, 20 minims (drops): mixed]; giving 
 5 to 10 grains of sulpliur in a little jam, or jelly, 3 times a day, according to 
 the age of the child and severity of the case. Sufticient sulphur was also 
 burned, twice daily (on coals on a shovel), to till the room with the fumes, and, 
 of course, was thoroughly inhaled by the patient. 
 
 ' ' Under this mode of treatment each case improved immediately, and none 
 was over 8 days in making a complete recovery: and I firmly believe in each; 
 it was prevented from spreading by the treatment adopted. Having had a large 
 experience in scarlet fever last year and this, I feel some confidence in my own 
 judgment, and I' am of the opinion that the ver}- mildest cases I ever saw do 
 not do half as well as bad cases do by the sulphur treatment, and as far as I 
 can judge sulphur is as near a specific (positive cure) for scarlet fever as pos- 
 sible." 
 
 Reinarks. — I can see no reason why the milk, as indicated under the head 
 of milk in diarrhea, dysenter3% etc. , may not be given with the sulphur treat- 
 ment; I believe both to be good; and as I see the medical journals speak with 
 such confidence of Dr. Pigeon's sulphur treatment, I place also great confi- 
 dence in it, and recommend it most heartily. 
 
 2. Scarlet Fever, Sulphurous Acid Treatment of. — Dr. L. 
 Waterman, of Indianapolis, lud., iu an epidemic there, in 1876, gives his expe- 
 rience in the use of sulphurous acid. He says: 
 
 " I early adopted an anti-zymotic (anti-poisoning) principle, the administra- 
 tion of 10 to 30 drops, every 2, 3, or 4 hours, of sulphurous acid, diluted, 
 in a little water. I treated eleven severe cases. The ten treated after its adop- 
 tion recovered." 
 
 3. Scarlet Fever, Simple Remedy, or Warm Lemonade for. 
 
 — An eminent physician says he cures 99 out of every 100 cases of scarlet fever 
 by giving the patient warm lemonade with gum arabic dissolved in it. A cloth 
 wrung out in hot water and laid upon the stomach should be removed as rapidly 
 as it becomes cool. 
 
 Remarks. A writer in Good HealtTi gives the philosophy of the above 
 treatment, with the warm lemonade, with an addition (which I know to be val- 
 uable), the wet hot sheet, or pack, over or around the whole body, guaranteeing 
 that not one in one hundred will die of scarlet fever, if this treatment is pro- 
 perly carried out. He says: 
 
 4. Scarlet Fever, Unnecessary for a Child to die with it. — 
 
 " It is as unnecessary for a child to die of scarlet fever, as it is that it should be 
 blind with cataract. Let us see: At any time before the body has finished its 
 ineffectual struggle we are able to help it, not by wonderful medicines, but by 
 the knowledge of anatomy, and the application of common sense. * * * * 
 Undress the child and place it in bed at the very first sign of sickness. Give it, 
 if it has already fever, sourish warm lemonade, with some gum arabic in it. 
 
64 DR. CHASE'S RECIPES. 
 
 Then cover its abdomen with some dry flannel. Take a well folded bed sheet 
 and put it in boiling water; wring it out and put this over the whole body and 
 wait. The hot cloth will perhaps require repeated heating; according to the 
 severity of the case and its stage of progress. Perspiration will commence in the 
 child in from 10 minutes to 2 hours. The child then is saved; it soon falls 
 asleep. The hot, wet sheet must be continued, however, till perspiration takes 
 place. Soon after the child awakes it shows slight symptoms of returning in- 
 clinations for food; help its bowels, if necessary, with injections of oil, soap 
 and water, and its recovery will be as steady as the growth of a green-house 
 plant, if well treated. Of course if the child is already dying nothing can 
 save it. With this treatment I will guarantee that not one in a hundred chil- 
 dren with scarlet fever will die." 
 
 Remarks. — I once succeeded in curing scarlet fever in one of my own chil- 
 dren, before I had read medicine, by the cold pack, or slieet, but I should not 
 try it again — I know tlie hot is better — the strain or struggle of the sj'stem 
 being much less, and consequently the most safe and satisfactory. There is no 
 doubt of the value of the foregoing treatment, but any of the others may be 
 tried, according to the conveniences to be obtained in different places. 
 
 5. Scarlet Fever and Small Pox— Sucee^sfal Treatment. — 
 
 Dr. W. Fields, of Wilmington, Delaware, saj's to one of the medical journals: 
 "Having had mucli experience in the cure of scarlet fever and small pox 
 of the most malignant t3'pe, I would thank you, for the sake of humanity, to 
 publish a recipe, which, if faithfully carried out, will cure 45 cases out of every 
 50, without calling on a phj^sician. 
 
 I. Scarlet Fever. — " For adults give 1 table-spoonful of brewei-s' yeast in 
 3 table-spoonfuls of water, 3 times a day; and if the throat is much swollen gar- 
 gle with the yeast, and apply the yeast to the throat as' a poultice; mix with 
 Indian meal. Use plenty of catnip tea to keep the eruption out on the skin for 
 several days. 
 
 II. Small Pox. — " Use the above doses of yeast 3 times a day, and milk 
 diet throughout the disease. Nearly every case can be cured without leaving a 
 pock mark." 
 
 Remarks. — I have had this used, in scarlet fever, with verj^ great satisfaction. 
 
 6. Scarlet Fever— Length of Time Dangerous to Others. — 
 
 In this disease the parent and the school teacher are often concerned to know 
 how long a time must elapse before it is safe to admit those who have had the 
 disease to mingle with other children, or with the family, and go to school. 
 
 For a month, at least, the body of a scarlet fever patient is casting off 
 scales, or particles, from the skin. The nose, throat, bowels and kidneys are 
 also throwing off poisonous matter for this length of time, which will commu- 
 nicate the disease to others. The chief danger, however, is from the skin, as 
 this is the main outlet for the blood poison to escape, and every scale or parti- 
 cle of dry dust from the skin carries the infection. 
 
 Therefore greasing the patient, by rubbing a bacon rind over them, which, 
 by some, has been recommended as beneficial to the patient, will certainty do 
 this good, i. e. it will keep these minute scales from rising into the air, and thus 
 prevent the communication of the disease to others from this source. But a 
 Dr. Chapin, in a communication to the Brief, of St. Louis, informs its readers 
 
DR. CHASE' 8 RECIPES. 65 
 
 that he has used the ham fat (as he calls the bacon rind) in every case for 20 
 years, and has lost but few patients since using it, and must have treated some 
 liundreds, and gives the following as his plan; "As soon as I diagnose (^. e., 
 determine it to be) a case of scarlet fever, I have the patient put on Canton flan- 
 nel, or better, if in winter, fine all wool underclothing; then cut a piece of rind 
 from a pretty fat, fresh smoked ham, with a half inch of the fat upon it; then 
 warm the hand, also the slice of ham, rub the hand on the fat, and then on the 
 patient, till they are well covered, except the face. (The author cannot see why 
 the fat may not be rubbed directly upon the surface, rather think it is the best 
 plan, then rub it in with the hand.) Do this night and morning as long as the 
 eruptions and fever continue; put them in bed, cover up warm and give as 
 much cold water as they like. (I prefer the warm lemonade if agreeable to the 
 child, as named above in No. 3.) The gi-easing is very satisfactory, allaying 
 the burning and itching, which are so annoying." (See also the sulphur oint- 
 ment in No. 1 of scarlet fever; note for making it.) 
 
 7. Scarlet Fever— To Prevent its Spread. — Scarlet fever has been 
 
 so prevalent and so fatal, for several years past, it has become of the utmost 
 importance to prevent its spreading in schools as well as in families, and the 
 above thoughts and statements being so fully corroborated by the following cir- 
 cular, prepared by the Boston Board of Health, and sent to every house in that 
 city, I have deemed it best to give it in full. It says: 
 
 I. " Scarlet fever is like small pox in its power to spread rapidly from 
 person to person. It is highly contagious (catching). The disease shows its 
 first signs in about one week after exposure, a.s a general rule, and persons who 
 escape the illness during a fortnight after exposure may feel themselves safe 
 from attack. Scarlet fever, scarlatina, canker, rash and rash fever, are names 
 of one and the same dangerous disease. 
 
 II. " When a case of scarlet fever occurs in any family, the sick person 
 should be placed in a room apart from the other inmates of the house (an upper 
 room is best), and should be nursed as far as possible by one person only. The 
 sick chamber should be well ventilated and well warmed; its furniture should 
 be such as will permit of cleansing without injury, and all extra articles, such 
 as window drapery and woolen carpets, should be removed from the room. 
 The family should not mingle with other people. Visitors to an infected house 
 should be warned of the presence of a dangerous disease therein, and children 
 especially should not be admitted. 
 
 III. " On recovery the sick person should not mingle with the well until 
 the roughness of the skin, due to the disease, shall have disappeared. A month 
 is considered an average period during which isolation is needed. The clothing 
 before being worn or used by the patient or the nurse, should be cleansed by 
 boiling for at least one hour, or if that cannot be done, by free and prolonged 
 exposure to out door air and sunlight. The walls of the room should be dry- 
 rubbed, and the cloths used for that purpose should be burned without previ- 
 ous shaking. The ceiling should be scraped and whitewashed, the floor should 
 be washed with soap and water, and carbolic acid may be added to the water, 
 1 pt. to 3 or 4 gals. The infected clothing should be cleansed by itself, and not 
 sent to the laundry. 
 
 IV. "In cases of death from scarlet fever, the funeral services should be 
 strictly private, and the corpse should not be exposed to view. Because chil- 
 dren are especially liable to take and to spread scarlet fever, and because 
 
 6 
 
6(5 Dli. CHASE'S RECIPES. 
 
 scliools afford a free opporluuity for tliis, the Board of Ilealth has excluded 
 frona school every child from any familj^ in which a case of the disease has 
 occurred, and lias decreed that the absence shall continue four weeks from the 
 beginning of the attack, except in cases subject to the discretion of the Board, 
 and that the scholar to be re-admitted to his school-room must have the certifi- 
 cate of a physician that the required time has passed." 
 
 Remarks. — I think the above directions are so plainly given that they will 
 be readil^v understood, and if properly followed out, the spread of this disease 
 will be almost, if not wholly prevented. I will say, however, that the use of 
 the carbolic acid is not as much used as a disinfectant a-s formerly. See " Cop- 
 peras Solution of the National Board." This and zinc solution will an.swer for 
 all purposes, and are not only cheap, but absolutel}" reliable. 
 
 1. TYPHOID FEVER — Treatment in Its More Malignant 
 Character. — The malignant character of this disease not being as prevalent in 
 the North as in the South, I will first give the treatment used by Dr. J. J. Jones, 
 of Conway Station, Ark., reported through the Medical Brief, of St. Louis, who 
 has treated this disease in all its grades for over 25 years. When it takes on its 
 malignant character of dysentery or pneumonia, which are inflammatory and 
 dangerous if not properly met or treated in their commencement, he said that 
 after testing various modes of treatment, he adopted the following: 
 
 I. First cleanse the alimentary canal with syrup of rhubarb and bi-carbon- 
 ate of soda. 
 
 II. Follow this with spirits of turpentine, 30 drops; oil of sassafras, 6 
 drops; tinct. opium (laudanum) 25 drops; mix into w^ell beaten whites of two 
 eggs well sweetened with loaf sugar. Dose — Give an adult 1 table-spoonful of 
 this emulsion every 3 hours. 
 
 III. If the pulse is full and firm, and over 100 per minute, give the fol- 
 lowing: Tincture of gelseminum, 1 oz. ; fluid extract of aconite (of the root 
 is best), % dr.; spirits of niter, 2i-^drs. ; mix. Dose — Give 10 to 15 drops, for an 
 adult, every 3 hours, until the pulse drops below 100. [The author would say, 
 keep the pulse under 100, giving this alternately with the emulsion — first one, 
 then, \% hours after, the other; but these drops must not be continued to 
 reduce the pulse much below 100 at the first. If it does this, lessen the dose, or 
 make it 4 or 5 hours apart.] 
 
 IV. To control the temperature (heat of the surface), if it runs very high, 
 which it frequently does, we resort to the wet sheet pack, as it is an important 
 agent in the successful treatment of typhus and typhoid fevers. Use vinegar 
 and spirits of camphor in place of water to wet the sheet, as it is much more 
 sedative (calming, allajdng irritation and pain), and less dangerous than water. 
 After the pulse and temperature is brought below 100. we give large doses of 
 tinct. of iron (muriated tinct. of iron is meant, and 15 to 20 drops would be 
 large enough, once in 3 or 4 hours), checking tlie diarrhea, which is so common 
 in typhoid fever. Alternate this (the iron tincture) with pure hard cider or 
 lemonade. Diet: dried-beef tea, and milk gruel seasoned with pepper; give 
 egg-nog if there are pneumonic symptoms. 
 
 Remarks. — It would be well to say here, see "Use of Milk in Diarrhea, 
 
DR. CHASE'S RECIPES. 67 
 
 Dysentery, etc." I also say that my own plan has been to sponge the whole 
 surface with bay rum and water (equal parts), sufficiently often to keep down 
 the excessive heat; and if bay rum is too expensive, use whiskey and water — 
 warm, if preferred by the patient; or vinegar and spirits of camphor will be 
 good, if the heat is not too excessive. The bay rum, however, is more agree- 
 able in flavor, especially for use about the face and hands. The patient can do 
 this face sponging as often as the heat demands it, keeping a dish of the mix- 
 ture and a small sponge near for the purpose. If the sponging, in place of the 
 wet sheet, is resorted to, let it be done as often as the comfort of the patient 
 demands it — doing it under the bed clothes, to avoid any exposure to cold air. 
 
 The lemonade recommended by Dr. Jones, or some of the drinks for fever 
 patients in other parts of this work, would be very desirable; but what he calls 
 "pure hard cider," unless reduced with cold water, would generally, I think, 
 be a little too " hard; " however, it can soon be ascertained by trial. Whatever 
 the patient craves in the Hne of drink or food, I believe in allowing moderately; 
 and never to refuse even cold water right from the well or spring, as old allo- 
 pathy used to do in the years " auld lang syne," by which, I have not a doubt, 
 thousands of persons, burning up with fever, have lost their lives, where, if 
 water had been allowed, they might just as well have been saved to their friends 
 and usefulness. So well satisfied am I of this, that I cannot but give an inci- 
 dent reported recently by a Dr. Fairchild while lecturing in New York. Touch- 
 ing upon the old plan of the doctors not allowing water to fever patients, he 
 gives the case of his uncle in the South, while slavery was in force, as follows: 
 
 " My own uncle, for one, lay, as we supposed, at the point of death. 
 
 "A trusty old colored man, his watchman, was called to his bed about mid- 
 night. Speaking just above a whisper, he said: 
 
 " 'Abe, I am going to ask of you just one last request. Will j'ou grant it?' 
 
 " ' Yes, mas.sa, anything you ask, 1 do.' 
 
 " ' Take the old wooden jug; go to the spring back of the barn, fill it with 
 cold water and bring it to me quick.' 
 
 " 'Oh, massa, massa, anything else you ask, I'll do. Do you know what 
 missus and doctor said? — ' no water, no water.' ' 
 
 " 'Abe, you go; if you don't and I live, I'll shoot you dead.' 
 
 "After deliberating for a moment, he said, ' Massa, I go.' 
 
 " It was brought to him. He drank his fill. By morning every drop was 
 gone. The fever broke. He fell into a quiet, peaceful sleep, and was soon 
 restored to health. And not until then, was any one told what cured him. 
 
 " Such examples as these finally changed the system of treating fevers. In 
 this specific disease common sense is, at last, master of the situation." 
 
 It is to be hoped that such a condition of suffering and final death, as above 
 spoken of, may never be allowed to gain the ascendency with any class of phy- 
 sicians again. 
 
 2. Typhoid Fever, the Value of Coffee in.— Dr. Guillasse, of 
 the French Navy, on typhoid fever, says: "Coffee has given us unhoped for 
 satisfaction ; after having dispensed it, we find, to our great surprise, that its 
 action is as prompt as it is decisive. No sooner have our patients taken a few 
 table-spoonfuls of it than their features become relaxed, and they come to their 
 senses. The next day the improvement is such that we are tempted to look 
 upon coffee as a specific (positive cure) for typhoid fever. Under its influence 
 
68 DR. CHASE'S RECIPES. 
 
 the stupor is dispelled, and the patient rouses from the state of somnolency in 
 which he has been since the invasion of the disease. Soon all the functions 
 take their natural course, and he enters upon convalescence." Dose — Dr. Guil- 
 lasse gives to an adult 3 or 3 table-spoonfuls of strong, black coffee every two 
 hours, alternated with 1 or 2 tea-spoonfuls of claret or Burgundy wine. A little 
 lemonade or citrate of magnesia should be taken daily, and after awhile qui- 
 nine. From the fact that malaria and cereljral fever appear first, i. e. , a gen- 
 eral prostration, with head, or bi'ain fever, accompanied with stupor, or great 
 tendency to sleep, somnolency, from the Latin somnus, to sleep. The doctor 
 regards typhoid fever as a nervous disease, and the coffee acting on the nerves 
 is peculiar^ indicated in the early stages before local complications arise. 
 
 DISINFECTANTS FOR ALL CONTAGIOUS DISEASES— FOR 
 
 THE SICK-ROOM, BODY AND BED-CLOTHING, 
 
 WATER-CLOSETS, SEWERS, ETC. 
 
 The following instructions were published in the Hospital Gazette by the 
 National Board of Health, which was composed of some of the most promi- 
 nent men in the medical profession, as will be seen by the names accompanying 
 tlie instructions. 
 
 " Disinfection is the destruction of the poisons of infectious and contagious 
 diseases. 
 
 " Deodorizers, or substances which destroy smells, are not necessarily dis- 
 infectants, and disinfectants do not necessarily have an odor. 
 
 '"Disinfection cannot compensate for want of cleanlinessnor of ventilation. 
 
 1. Disinfectants to be Employed.— I. " Roll sulphur (brimstone) 
 for fumigation. 
 
 II. Coppeo^as Snlvtion. — "Sulphate of iron (copperas) dissolved in water 
 in the proportion of IJ^ lbs. to 1 gal.; for soil, sewers, etc. 
 
 [The author, during the present summer, (in the month of August, 1882,) 
 dissolved 3 lbs. of common copperas in a common wooden pail, holding about 
 2)4, or 3 gals., by pouring on hot water, and with an old dipper threw it all 
 about on the privy used by about 15 persons, which so completely deodorized 
 and disinfected it that it required no more until late in the season.] 
 
 III. Zinc Solution. — Sulphate of zinc and common salt, dissolved together 
 in water in the proportions of 4 ozs. sulphate and 2 ozs. of salt to 1 gal. ; for 
 clothing, bed linen, etc. 
 
 " Note. — Carbolic acid is not included in the above list for the following 
 reasons: It is very difficult to determine the quality of the commercial article, 
 and the purchaser can never be certain of securing it of proper strength ; it is 
 expensive, when of good quality, and experience has shown that it must be 
 employed in comparatively large quantities to be of any use; besides it is liable, 
 by its strong odor, to give a false sense of security. 
 
 2. How to Use Disinfectants.— I. "In the Sick Room.— The most 
 valuable agents are fresh air and cleanliness. The clothing, towels, bed linen, 
 etc., should, on removal from the patient, and before they are taken from the 
 room, be placed in a pail or tub of the zinc solution, boiling hot if possible. 
 All discharges should either be received in vessels containing the copperas solu- 
 tion, or, when this is impracticable, should be immediately covered with the 
 
DR. CHASE'S RECIPES. 69 
 
 solution. All vessels used about the patient should be cleansed or rinsed with 
 the same. Unnecessary furniture — especially that which is stuffed — carpets 
 and hangings, should, when pos.sible, be removed from the room at the outset; 
 otherwise they should remain for subsequent fumigation, as next explained. 
 
 II. " Fumigation. — Fumigation with sulphur is the only practical method 
 for disinfecting the house. For this reason the rooms to be disinfected must 
 be vacated. Heavy clothing, blankets, bedding, and other articles which can- 
 not be treated with the zinc solution, should be opened and exposed during 
 fumigation, as next directed. Close the rooms tightly as possible, place the 
 sulphur in iron pans supported upon bricks placed in wash-tubs containing a 
 little water, set it on fire by hot coals or with the aid of a spoonful of alcohol, 
 and allow the room to remain closed 24 hours. For a room about 10 feet square 
 at leivst 2 lbs. of sulphur should be used; for larger rooms, proportionally in- 
 creased quantities. 
 
 III. " Premises. — Cellars, j^ards, stables, gutters, privies, cesspools, water- 
 closets, drains, sewers, etc. , should be frequently and liberally treated with the 
 copperas solution. No. 2. The copperas solution is easily prepared by hanging 
 a basket containing about 60 lbs. of copperas, in a barrel of water. [This 
 would be IJ^ lbs. to the gallon, or about that. It should all be dissolved.] 
 
 IV. '' Body and Bed-Clothing, etc. — It is best to burn all articles which 
 have been in contact with persons sick with contagious or infectious diseases. 
 Articles too valuable to be destroyed should be treated as follows: 
 
 "(a.) Cotton, linen, flannels, blankets, etc., should be treated with the 
 boiling hot zinc solution; introduce piece by piece; secure thorough wetting, 
 and boil for at least half an hour. 
 
 "(J.) Heavy woolen clothing, silks, furs, stuffed bed-covers, beds, and 
 other articles which cannot be treated with the zinc solution, should be hung in 
 the room during the fumigation, their surfaces thoroughly exposed, and the 
 pockets turned inside out. Afterward they should be hung in the open air, 
 beaten and shaken. Pillows, beds, stuffed mattrasses, upholstered furniture, 
 etc., should be cut open, the contents spread out and thoroughly fumigated. 
 Carpets are best fumigated on the floor, but should afterward be removed to the 
 open air and thoroughly beaten. 
 
 V. " Corpses. — Corpses should be thoroughly washed with a zinc solution 
 of double strength; should then be wrapped in a sheet wet with zinc solution, 
 and buried at once. Metallic, metal-lined, or air-tight coffins should be u.sed 
 when possible, certainly when the body is to be transported for any considera- 
 ble distance. The following named gentlemen composed the board: George F. 
 Barker, M. D., University of Pennsylvania, Philadelphia; C. F. Chandler, M. 
 D., College of Physicians and Surgeons, Health Department, JSTew York; Henry 
 Draper, M. D., University of the city of New York; Edward G. Janeway, M. 
 D., Bellevue Medical College, Health Department, New York; Ira Remson, M. 
 D., Johns Hopkins University, Baltimore, Md. ; S. O. Vanderpoel, M. D., 
 Albany Medical College, Albany, N. Y.; Health Department, New York, 
 Health Officer of the Port of New York." 
 
 Remarks. — Certainly no commendation of mine is needed to give strength 
 to these instructions, as the most implicit confidence should be placed in them, 
 coming, as they do, from the highest authority in the United States upon mat- 
 ters of this kind. I will add, however, that no time should be lost in using 
 them as soon as an occasion calls for them. The copperas solution I have 
 found entirely satisfactory. See also "Note," following Dr. Scott's treatment 
 of diphtheria, upon the permanganate of potash as a disinfectant; also see the 
 " Nitrate of Lead as a Disinfectant in Small-pox," and also the " Use of Yeast 
 and a Milk Diet in Scarlet Fever and Small-pox." It is well to keep all these 
 
70 DB. CHASE'S RECIPES. 
 
 valuable things before the mind, to be able to save pain and suffering of our 
 fellow creatures. 
 
 1. SMALL-POX— A Certain Cure. — Wm. Grandy, of Detroit, 
 communicated the following item of Mr. Hines' to the Detroit Tribune, which 
 he had seen in the Toronto Weekly Globe, with these remarks: 
 
 "Small-pox being so fatal and so much feared, an unfailing remedy like 
 the following, so simple and so safe, once discovered, ought to be brought to 
 the knowledge of the masses without hesitation or delay." 
 
 "I am willing," says Edward Hines "to risk my reputation as a public 
 man if the worst case of small-pox cannot be cured in three days simply by 
 cream of tartar. This is the sure and never-failing remedy: Cream of tartar, 1 
 oz., dissolved in boiling water, 1 pt. ; to be drank when cold, at short intervals. 
 It can be taken at any time and is a preventative as well as a curative. It is 
 known to have cured thousands of cases without fail. I have myself restored 
 hundreds by this means. It never leaves a mark, never causes blindness, and 
 always prevents tedious lingering. " 
 
 Remarks. — Although this seems to be very strong language, yet I have never 
 seen it disputed, nor have I seen by any reports of cases that it has been adopted 
 in this country; but, as it is deemed very important to keep the bowels in asolvent 
 condition in this disease, no better and no safer medicine can be adopted for 
 this purpose. Let it be used, by all means. 
 
 2. Small-Pox — A Cure for, or Relief in. — As the prevention or 
 cure of this disease is a question that concerns every person, we take the fol- 
 lowing from the New York Journal of Commerce, one of the most conservative 
 and reliable dailies published in this country 
 
 " A lady, the mother of six children, had often sought relief for a pain in 
 the back by taking saltpeter and brandy. She was exposed to the small-pox 
 and contracted the disease. The premonitory symptoms were violent fever, 
 severe pain in the head and excruciating pain in the region of the kidneys. A 
 physician was called during the night, but in doubt as to the nature of the dis 
 ease, though suspecting it to be a case of small-pox, he made no prescription, 
 promising to return early next morning. The fever and pain increasing, she 
 begged her husband to prepare for her the old prescription of saltpeter and 
 brandy. The brandy was not to be had, but he crushed a piece of saltpeter 
 as large as a common white bean. This she took in a tea-spoonful of cold 
 water. Feeling better, the dose was once or twice repeated. Pain soon sub- 
 sided and she slept well during the remainder of the night and awakened feel- 
 ing perfectly well. She had 60 well defined pustules in her face, but they were 
 but slightly inflamed and not at all painful. The developments of small-pox 
 on her entire person were in number and appearance in keeping with those on 
 her face. In due time all her children and her husband were affected, as she 
 had been, by fever and pain in the head and back. They received the same 
 treatment with the same favorable result. Several families caught the disease, 
 used the .same remedy, and in every case the result was favorable." 
 
 Remarks. — Not long after preparing the above given, I saw a report that 
 " Mexican doctors were curing small-pox in 3 days, and no marks left," by the 
 use of cream of tartar and water, which would go to strengthen the idea that 
 Mr. Hines' treatment above given is reliable. 
 
 3. Small-Pox Pitting, to Prevent. — It is well known that patients 
 in rooms that are well lighted, pit very much more than in darkened rooms. I 
 should, then, have the room as dark as possible for small pox patients ; and not 
 
DR. CEASE'S RECIPES. 71 
 
 only this, but should cover the face, neck and hands with black cambric, or 
 muslin, cut and made into suitable shape to keep off, or out, all possible rays of 
 light. (The rays that make the chemical changes in photographing are absorbed 
 into the pus, so changing it as to produce the deep pitting.) Certainly, then, 
 no trouble, nor inconvenience, necessary to avoid this should be considered for 
 a moment, to save a life-long annoyance, that none of us would like to have 
 placed upon us by the terrible pitting we often see. Then take all these pre- 
 cautions ;md avoid it; certainly not overlooking the yeast and milk diet, before 
 named; or pursue the following plan, as practiced in China: 
 
 4. Small Pox, to Prevent Pitting, Practiced in the English. 
 Army in China. — It is very simple and easily followed, and if a blister on 
 the arm of a diptheritic patient will draw off the irritation from the throat, as 
 it has done, why should not this cause the small-pox erujjtion to come out on 
 such parts ? It is done in this way: When the fever, which always precedes 
 the eruption, is at its highest, and before the eruption appears, rub the chest 
 with croton oil and tartar emetic ointment, which causes the whole eruption to 
 appear on that part of the body, to the relief of the face ; and as it is claimed 
 also to cause a full eruption to appear, it prevents its attack upon internal 
 organs, which is usually fatal. It is claimed by the Qerman Reformed Messen- 
 ger to be done in the English army in China by general order. It was reported 
 through the Medical Bitef, 1883, page 550, by J. A. Proctor, M. D., of Union 
 City, Ind. It is worthy of trial. 
 
 5. Small-Pox, the Nitrate, or Chloride, of Lead as a Dis- 
 infectant in. — The mode of preparing and using the nitrate, or chloride, of 
 lead, as a disinfectant, is from the Physician and Pharmacist, as follows: Chlo- 
 ride of lead is said to be the most powerful, safe and economical deodorizer 
 and disinfectant known. To prepare it for use, on a small scale, for ordinary 
 purposes, take nitrate of lead, % dr. and dissolve it in hot water, 1 pt. ; dissolve 
 also 1-^ oz. of common salt in water, 2 galls., and mix the two solutions, which 
 makes the chloride of lead, in solution, ready for use. A cloth wet with this 
 and hung up in a room filled with a fetid atmosphere, will sweeten it instantly, 
 and the solution thrown into a water-closet, sink or drain, will produce the same 
 effect. It is not carbonic acid, but the sulphite of hydrogen and ammonium, 
 which are eliminated with the breath and through the pores of the skin of the 
 living body, that makes people who are exposed to such an atmosphere so de- 
 pressed, and which, when highly concentrated, develops typhus poison, which 
 causes, or at least aids, in developing fevers of a low grade, or typhoid charac- 
 ter. Nitrate of lead is in dry crystals, and is sold according to its quality at 18 
 to 25 cts. per pound, which would make several hundred gallons of solution of 
 chloride of lead. 
 
 Remarks. — Then let this, or those of the National Board of Health above, 
 be used as freely as necessity insures the purification of the sick room, in all 
 contagious diseases, cess- pools, water-closets, etc. , and thus not only avoid the 
 spreading of contagious, but prevent the development of the disease by the 
 poisonous effluvia arising from these places. 
 
72 DR. CEASE'S RECIPES. 
 
 6. Small-Pox, Prevented by Vaccination.— Dr. Woolsey reported 
 the case in the Pacific Medical and Surgical Journal as follows: "Small-pox 
 occurred in a Chinese boarding house, at a jute factory, containing seven hun- 
 dred and ten persons, under the same roof. Seven were sick, one of whom 
 died, when all were vaccinated, and no other case occurred, thus exemplifying 
 the protective power of vaccination, or of some very remarkable coincident." 
 
 Remarks. — Webster says "coincident" is having coincidence {i. e.,some 
 circumstance), agi'eeing, corresponding, consistent. I have italicised the word 
 consistent merely to show how inconsistent it would be to suppose that any 
 other circumstance could have given such protective power, except the vaccina- 
 tion. Then I think I have said enough when I say there cannot be a reasonable 
 doubt but that vaccination is not only a protection, but that it is also safe; and 
 therefore it ought to be adopted and insisted upon by boards of health, and also 
 by pai'ents and guardians. 
 
 7. Small-Pox, the Origin of Vaccination for. — Upon the question 
 of vaccination, I will give an item from Leonard's Medical Journal, of Detroit, 
 Mich., Oct., 1882, as to the origin of this practice; which, by this item, it seems 
 must now be given to woman — the milkmaid instead of Dr. Jenner, as hereto- 
 fore accredited. That is, his mind was capable of grasping or comprehending 
 the philosophy of the fact communicated by the maid, and out of that he. Dr. 
 Jenner, worked out the practice of vaccination which has saved millions of 
 lives, no doubt; but it should also teach us, what some physicians have already 
 claimed to be important, the fact that virus from the cow or some young and 
 healthy animal should be used to vaccinate with, and not the virus from the 
 human subject, which, it has been claimed, has communicated the disease to 
 those vaccinated with it. Jenner, no doubt, used the ^drus from the cow of the 
 "maid." Let others do the same from other cows. The poetry, it is claimed 
 by the above named journal, is founded upon fact; but if it is not, it shows 
 the greater power of the rhymer's imagination. It is as follows: 
 
 " Where are jou going, my pretty milkmaid?" 
 
 " To see Doctor Jenner," the milkmaid said, 
 
 "I have such a cough, and it bothers me so, 
 I promised Jack Robin for sure that I'd go 
 For a draught from the Doctor to-day." 
 And she nodded lier head with so saucy a smile, 
 That no one would think, who was looking the while, 
 That she needed the Doctor, his pills or his plaster, 
 I doubt she could swear that she did, if you asked her; 
 That sunny, bright morning in May. 
 
 Ah ! how little she thought, that unthinking yoimg lass. 
 While her little pink feet went atrip o'er the grass. 
 If Jack Robin had not been so true to his fancy. 
 As to fear the least whisper of liarm to his Nancy, 
 
 The great loss 'twould have been to us all. 
 But so it has proved such a number of times. 
 As I have not the space to recount in rhymes, 
 
 Great events liave beginnings so small. 
 
DR. CHASE'S RECIPES. 73 
 
 Well! to keep by my milkmaid (as long as I can), 
 When she'd courtesied her best to the medical man, 
 And had told (heaven bless her) how badly she felt, 
 With such pouting red lips, and such ruddy good health, 
 
 As no doctor could hope to improve; 
 She sat down to await his compounding her pill. 
 And their chat led along to the terrible ill 
 
 That the small-pox was threatening to prove. 
 
 Doctor Jenner looked grave when she mentioned the matter; 
 He thouglit it too bad for so careless a chatter; 
 But saucy .young Nancy had nothing to dread, 
 "But few of the milkmaids would get it," she said, 
 
 " For their hands had been sore from the cows. 
 And altho' it was horrid to milk when the beast 
 Had her bag all broken out, it was certain, at least. 
 
 To keep the small-pox from the house. " 
 
 I hope Doctor Jenner, that morning in May, 
 When he finished her pills and then sent her away. 
 Remembered enough of the lass and the stuff 
 
 Not to give her a dose for a cow; 
 For his mind went far off 
 From the girl and the cough; 
 
 But what does it matter, just now? 
 For her few simple words, while she waited, 
 Oh! think with how much they were freighted. 
 When Jenner's quick mind they awakened, to find 
 How science could conquer the foe. 
 And gave every nation that blessed Vaccination 
 
 That takes out the sting from the blow." 
 
 1. NEURALGIA— German Cure of a Very Bad Case.— A tea 
 
 and poultice, made from the leaves of our common field-thistle, is reported to 
 have cured a person who had suffered horrible pains from neuralgia. Failing 
 to obtain relief in this country, and hearing of a noted physician in Germany 
 who invariably cured the disease, he crossed the ocean and visited Germany for 
 treatment. He was permanently cured after a short sojourn, and the doctor 
 freely gave him the remedy as above given. Directions and Dose — The 
 leaves are macerated (soaked or steeped in water to become very soft) and used 
 on the parts afflicted, as a poultice, while a small quantity of the leaves are 
 boiled down to the proportion of a quart to a pint, and a small wine-glassful 
 of the decoction drank before each meal. 
 
 Remarks. — The gentleman says: " I have never known it to fail of giving 
 relief, while in almost ever}'- case it has effected a cure." It is certainly simple, 
 and easy of trial, and no doubt will prove effectual in many cases. 
 
 There must be something in this thistle-cure, for a Mr. F. K. Ford, of 
 Shellsburgh, Iowa, who was an agent of the Chase Publishing Co., wrote to the 
 company, desiring to get the same recipe into their Receipt Book. He also 
 sent the onion and tobacco cure for earache, which will be found under that 
 head. As Mr. Ford gives a more definite mode for preparing the thistle tea, I 
 will give it. It is as follows: 
 
74 DR. CHASE'S RECIPES. 
 
 1. For the Tea. — Take the leaves of the large field-tliistle (not Canada). 
 [The technical or botanical name of this species of indigenous (native) Amer- 
 ican thistle is cirsiurn lanceolaium. (Certainly it has many lances, or prickers, 
 as sharp as a lance.) In western New York, where the author was raised, to 
 distinguish it from the Canada, it was always called the " bull-thistle."] Press 
 a gallon measure full of them ; then put in all the water it will hold ; boil down 
 to 1^2 o^l- ; strain, and let cool (I should say, let cool and strain). Dose — Of 
 this take a wine-glassful every morning before breakfast; the same before tea. 
 
 II. For the Poultice. — Take the leaves of the same kind of thistle, put 
 them into a clean cloth and pound to a jelly : put a layer of this on the afflicted 
 part, bind on with cloth, every night. Be sure to get fresh leaves. 
 
 2. Neuralgia, Headache, etc., English Bemedy for. — The inti- 
 mate mixture of equal parts of chloral hydrate and camphor will produce a 
 clear fluid, which is of the greatest value as a local application in neuralgia. 
 Dr. Lenox Brown states, in one of the English medical journals, he has em- 
 ployed it in his practice, and induced others to do so, and that in everj'^ case it 
 has afforded great and, in some instances, instantaneous relief. Its success 
 does not appear to be at all dependent on the nerve affected, it being equally 
 efficacious in neuralgia of the larynx, and in relieving spasmodic cough of a 
 nervous or hysterical character. It is only necessary to paint the mixture 
 lightly over the painful part, and to allow it to dry. It never blisters, though 
 it may occasion a tingling sensation of the skin. For headache it is also found 
 an excellent application. Directions — Rub the two together in a mortar, 
 which liquifies them, then bottle, and paint over the parts, lightly, as above. 
 For toothache apply with lint, and rub upon the gums. I called upon one of 
 the principal druggists of Ann Arbor, Mich., where I was then living, to see 
 if they would mix, and also to see if they would make a clear fluid, as men- 
 tioned in the recipe ; but I found he had mixed them several times for the last 
 two years, and the result had been satisfactory. He had used the mixture per- 
 sonally, by wetting cotton in it and putting it into a decayed tooth, but the tooth 
 was so extensively ulcerated at the roots, although it kept down the pain, yet 
 it had to be extracted some two months after. But for common neuralgic 
 pains the relief was generally instantaneous. 
 
 3. Neuralgia and Sciatica, Simple Home Remedy.— Dr. Eb- 
 rard, of Nines, France, states that he has for many years treated all his cases 
 of neuralgic and sciatic pains with an approved apparatus, consisting merely 
 of a flat-iron and vinegar, two things that will be found in every house. The 
 iron is heated until sufficiently hot to vaporize the vinegar, and is then covered 
 with some woolen fabric, which is moistened with the vinegar, and the appara- 
 tus is applied at once to the painful part. The application may be repeated two 
 or three times a day. Dr. Ebrard states that as a rule pain disappears in 
 twenty-four hours, and recovery ensues at once. 
 
 4. Neuralgia, Facial— Quick and Permanent Cure.— A quick 
 and permanent cure of this disease, says a prominent physician, can be eff'ected 
 by using a spray-shower of sulphuric ether upon it. The intense cold is sup- 
 
DR. CHASE'S RECIPES. 75 
 
 posed to act upon the diseased nerves, so as to produce a complete change in 
 their nutrition and action. 
 
 Remarks. — I trust it will so pixtve. To do it properly a spray instrument 
 kept by druggists would have to be used, continuing its use until relieved, and 
 if to be permanent, I should say occasionally for a few days. I know its efB- 
 ciency in ordinary pain — why not in neuralgia? But I cannot see why apply- 
 ing it as a liniment may not do as well. 
 
 5. Neuralgia Pill, Tonic Alterative and Stimulant for. — 
 Quinine, 1 dr.; morphine, IJ^grs. ; strychnine, 1 gr. ; arsenious acid, 1%. grs. ; 
 solid ex. of aconite, 10 grs. ; mix very thoroughly and divide into 30 pills. 
 Dose — Take 1 pill only, 2 hours after each meal; never more than 3 daily, and 
 never more than 1 at a time. 
 
 Remaj-ks. — This will be found a very valuable pill for neuralgia and all 
 cases requiring tonic, alterative, anodyne or stimulating treatment, and espe- 
 cially so far as females of a weak and feeble habit, or condition generally. 
 Valuable in ague, or chills and fever particularly. Some will say they contain 
 some poisonous articles, so they do, and so does most medicines; but if they 
 are made carefully and taken only as directed they will hurt none, but benefit 
 many. (See also remarks after next recipe; see also tonic elixir, etc.) 
 
 6. Neuralgia of the Head, Toothache, etc., Immediate Cure. 
 J. W. M. Czartoryski, M. D., of Stockton, Cal., writes to the Brief, page 463, 
 1883, as follows: Dr. W. C. Frederick, of Lonoke, Ark., desires a remedy for 
 the above diseases. If he will moisten cotton well and introduce it into the 
 previously cleaned ear of the patient, with the following lotion (mixture), he 
 will be surprised with the miraculous effects: Fl. exs. of belladonna, viburnum 
 opulus (high cranberry) and gelseminum sempervirens (yellow jasmine), each 
 equal parts (say J4 oz.); mix. By its local application on dental branches of 
 the quintus trigemine, (fifth pair of nerves ). It will relieve, in the same 
 way, even toothache in the worst form in less than five minutes. 
 
 Remarks. — Druggists are now keeping all the prominent fluid extracts. If 
 they have them not in any place, try tinctures, which will answer for most pur- 
 poses. For toothache, wet cotton in the mixture and put into the tooth, if hol- 
 low, and rub a little on the gums and in front of the ears. (See also Ely's 
 headache and toothache remedy, and the pain-killer.) 
 
 7. Neuralgia— Warning of a Poor State of Health.— I cannot 
 do better, in closing the subject of Neuralgia, than by giving the following 
 sensible statement from the London (Eng.) Lancet, to show the importance of 
 toning up the system of those afflicted with this terrible disease. (The Neuralgic 
 Pills mentioned will do it nicely.) 
 
 " The great prevalence of neuralgia — or what commonly goes by that name 
 — should be regarded as a warning indicative of a low condition of health, 
 which must necessarily render those "who are affected with this painful malady 
 especially susceptible to the invasion of other diseases of an aggressive kind. 
 This is the season (autumn) at which it is particularly desirable to be strong and 
 well furnished with the sort of strength that affords a natural protection against 
 disease. There will presently be need of all the internal heat which the organ- 
 
76 DR. CHASE'S RECIPES. 
 
 ism can command, and a good store of fat for use as fuel is not to be despised. 
 It is no less essential that the vital forces should be vigorous, and the nerve 
 power, especially, in full development. Neuralgia indicates a low or depressed 
 state of vitality, and nothing so rapidly exhausts the system as pain that pre- 
 vents sleep and agonizes both body and mind. It is, therefore, of the first 
 moment that attacks of this affection, incidental to and indicative of a poor and 
 weak state, should be promptly placed under treatment, and, as rapidly as may 
 be, controlled. It is worth v.hile to note this fact, because, while the spirit of 
 manliness incites the ' strong minded ' to patient endurance of suffering, it is 
 not wise to suffer the distress caused by this malady, as many are now suffering 
 it, without seeking relief, forgetful of the condition it bespeaks, and the consti- 
 tutional danger of which it is a warning sign." 
 
 Remarks. — If the system is to be toned up, the first question is, how? 
 Start out with a brisk cathartic; then follow with an alterative, as for rheuma- 
 tism (which see), and also a good tonic bitters, or the Neuralgic Pills, as you 
 choose; the pills are both tonic and alterative, and may cover both points with 
 entire satisfaction, and especially so with females in a debilitated condition. 
 
 8. Neuralgia — The Ladies' Cure. — A lady writing upon this sub- 
 ject says: " If the lady that has neuralgia will make a strong tea of wild lady- 
 slipper root — also called nervine (nerve-root is one of its common names, yellow 
 moccasin flower, Noah's Ark, umbel, etc.) — and drink it, it will cure her; at 
 least, it did me." 
 
 Remarks. — It is safe to try it, as it is tonic, stimulant, diaphoretic and anti- 
 spasmodic. It is, in fact, valuable in most nervous and uterine difficulties. 
 Take lady-slipper, with catnip and scullcap, equal quantities of each, 
 powder and evenly mixed, and divided into powders oi \% ozs. ; then 1 pt. 
 of boiling water poured over one of the powders, and steeped 15 or 20 minutes, 
 taking at first 1 oz. or about 2 table-spoonfuls of the warm infusion, after which 
 1 table-spoonful every % liour for 3 or 4 hours, or until relieved, for sick or 
 nervous headache, says Dr. King in his " Dispensatorj^" and repeating thus 
 for 3 or 4 attacks, has permanently and invariably cured these neuralgic head- 
 aches. 
 
 9. Neuralgia of the Face. — The latest cure for neuralgia of the face 
 is from a Dr. Nussbaum, which he reported in the Munich JSrztliclie Intelligence, 
 consisting of salicylic acid, 33^ grs., and salicylate of soda, 32 grs. To be pul- 
 verized and mixed for 1 powder, taking 4 to 6 such powders in the 24 hours. 
 
 Remark.1. — Dr. Nussbaum considers this as a specific, or positive cure. It 
 consist, of what has been recently brought out, as a cure for rheumatism. 
 Neuralgia being, in fact, a species of rheumatism, why should it not cure it? 
 
 1. EARACHE— Cure for. — Take a large onion and cut it into slices; 
 put a slice of onion, then a slice (the author would .say a piece of leaf the size 
 of the onion) of strong tobacco, then a slice of onion again, then tobacco, till 
 the onion is all laid up, then wrap in a wet cloth and cover in hot embers, till 
 the onion is cooked; press out the juice with heavy pressure, and drop into the 
 ear. It gives mstant relief. Solution of morphine will have a good effect also. 
 
 Remarks. — I should drop in only 3 or 4 drops of the onion and tobacco 
 juice, at first, lest the influence of the tobacco might be too great, and repeat, 
 
DR. CHASE'S RECIPES. 77 
 
 if it was necessary. What is called a solution of sulphate of morphia, or 
 liquoi' morphia sulphatis, kept by druggists, is of the strength of 1 grain of 
 sulphate of morphia to 1 ounce of water only. Each tea-spoonful of it would 
 contain % grain and would be a full dose, by mouth, which could be repeated, 
 on an adult, in from 30 minutes to 2 hours, according to the severity of the 
 pain for which it was given. To drop into the ear it might be, probably, twice 
 as strong, without danger of injury. A few drops, say 4 or 5, of laudanum 
 ought to have the same effect. The laudanum may be put with an equal 
 amount of sweet oil, and the amount doubled, which would have a good effect 
 in softening the wax of the ear. The onion cure is from Mr. Ford, of Iowa, 
 who was referred to in the neuralgia (German cure, which see). 
 
 2. Earache and Deafness, Valuable Remedy for. — Wine of 
 opium (not laudanum), 1 dr. ; oil of anise, 10 drops; put into an ounce bottle, 
 and fill with oil of sweet almonds (sweet oil will do very well). Directions — 
 Shake well, and drop from 3 to 5 drops into the ear, or ears, if both are affected. 
 If no relief in 5 or 10 minutes, repeat; and follow along to relieve the sound or 
 roaring in the ears. 
 
 Remarks. — " Old " Dr. King thinks this one of the most valuable combina- 
 tions for earache or deafness which can be tried, having tested it several times. 
 His remark was: " I think it will not fail once in 7000 cases, as it has not failed 
 me in dozens of cases." He has been in practice fifty years. The one for 
 " Ulceration " below is also from him. 
 
 3. Earache, Remedy for. — A writer says: "There is scarcely any 
 ache to which children are subject, so bad to bear and difficult to cure, as the 
 earache. But there is a remedy, never known to fail. Take a bit of cotton 
 batting, put upon it a pinch of black pepper, gather it up and tie it, dip in 
 sweet oil, and insert into the ear. Put a flannel bandage over the head to keep 
 it warm. It will give immediate relief." 
 
 Remarks. — These simple remedies are easily tried, and will often prove 
 successful. 
 
 4. Ear, Ulcerations in — Very Certain Remedy. — Pulverized 
 sanguinaria canadensis (blood root), 1 dr., in soft water, 1 pt.; steep and strain. 
 Directions— Pour into the ear, or, what is better, syringe out the ear 2 or 3 
 times daily with it — a little warm. 
 
 1. TOOTHACHE— Common Cures for.— The following are com- 
 mon things recommended for the cure of toothache, outside of the profession, 
 and are good remedies: 
 
 I. Alum, in very fine powder, J^ oz.; spirits of nitrous ether, 7 drs. ; 
 mix, and apply with lint if the nerve is exposed, and also around the tooth. 
 This is claimed to never fail, unless it is of a rheumatic character. 
 
 II. Equal parts of powdered alum and salt, mixed; then wet a bit of cot- 
 ton, to make the powder adhere, and apply to the hollow of the tooth. 
 
 III. Saltpeter, pulverized and applied by cotton, cures nervous toothache 
 at once. 
 
78 DR. CHASE'S RECIPES. 
 
 2. Toothache, to Cure so It Will Never Ache Again. — 
 
 K the following is the fact, it is the best of all the cures: Dissolve a piece of 
 opium, the size of a small pea, in spirits of turpentine, ^ tea-spoonful. Put 
 in the hollow of the tooth upon cotton. It does not stop the pain at once, says 
 the writer, but, if well applied, — the cotton saturated and frequently changed — 
 will soon cause it to never trouble again. 
 
 3. Toothache Drops, Dr. Chase's. — Best alcohol, 2 ozs.; chloro- 
 form, 1 oz.; sulphuric ether, 1^;^ ozs.; laudanum, oil of cloves, and oil of sassa- 
 fras, of each J^ oz. ; oil of lavender, 1 dr. ; gum camphor, 1 oz. ; mix all, and 
 keep well corked. 
 
 Remarks. — I have used this very successfullj^ for a long time; have manu- 
 factured and sold it, and have put others into the same business. I put it up 
 in 2 dr. bottles, retailing it at 25 cts., and have yet to find anything better. 
 Apply to the exposed nerve by means of cotton, and put freely around the 
 gums. 
 
 4. Toothache from Decaying Teeth— Solidified Creosote for 
 the Pain of. — Creosote has been for a long time used in its fluid state, to wet 
 cotton in, and put into the tooth; but it has been found that 10 drops of collodion 
 added to 15 drops of creosote makes a gelatinous mass that can be put upon 
 the nerve, closing up the orifice and preventing the air from reaching the nerve, 
 and it does not flow out into the mouth to irritate and make it sore. 
 
 Remarks. — This wall prove a blessing to those preferring the use of creo- 
 sote. 
 
 1. POLYPUS IN THE NOSE— Very Effectual Remedy.— Dr. 
 
 King is very sanguine in the belief, or knowledge, that it is not necessary to 
 twist off, nor to ligate (tic a cord around) them, but that the powdered blood 
 root, snuffed into the nostril, will destroy and cure every case, unless the nostril 
 is entirely filled with it, in which case it may have to be twisted off, and the 
 powder applied to the base by wetting a piece of cloth tied on the end of a 
 probe, or stick, dipping it in the powder, and touching it upon the base, or 
 neck, from which the polypus was removed, to prevent a return. 
 
 Remarks. — The celebrated Dr. Wooster Beach, of New York, uses the 
 powder of blood root and bayberry bark, in equal parts, for the same purpose. 
 He, if the polypus was large, used the powdered poke root, introduced by the 
 stick, or probe, as above, to cause them to slough off, often repeating, either 
 medicine. 
 
 2. Polypus of the Nose has been cured by mixing the powdered 
 blood root, 4 grs., with vaseline, 1 oz., and putting this upon cotton and press- 
 ing it up against the tumor. One month's application removed it. This was 
 done by Dr. W. W. Carpenter, of Petaluma, Cal., and reported in the Medi 
 cat Brief. 
 
 3. Polypus, Another Cure for.— A polypus, so large that it filled 
 the whole nasal cavity, was cured by the use of carbolic acid, 1 part, and gly- 
 cerine, 4 parts, and injecting 20 drops of this mixture by the hjT)odermic 
 
DR. CHASE'S RECIPES. 79 
 
 syringe (a syringe made to inject under the skin), into the base of the tumor. 
 Tliis, says Dr. Henning, of Redkey, Ind., who reported the case, is all I did. 
 In one month it was gone, and it is still well, five months after the operation. 
 Remarks. — Certainly one of the plans ought to cure every case without 
 twisting off or tearing out. Of course a physician would have to be called upon 
 if this latter, or hypodermic, plan is adopted. 
 
 1. BURNS— Prom Gunpowder, Prof. G-unn's Treatment.— 
 
 While Prof. Gunn was in the medical college, in Chicago, he gave the follow- 
 ing item, through one of the journals of that city. It seems almost superflu- 
 ous to add a word of endorsement, for, from several years acquaintance with 
 him, as professor of surgery in the University of Michigan, it is well known 
 that his recommendations could be relied upon. It is only for the benefit of 
 those who are not acquainted with this fact that I have mentioned it. He says: 
 " In burns from gunpowder, where the powder has been deeply imbedded in 
 the skin, a large poultice made of common molasses and wheat flour, applied over 
 the burnt surface, is the very best thing that can be used, as it seems to draw the 
 powder to the surface, and keep the parts so soft that the formation of scars 
 does not occur. It should be removed twice a day, and the part washed with a 
 shaving brush and warm water before applying the fresh poultice. The poul- 
 tice should be made sufliciently soft to admit of its being readily spread on a 
 piece of cotton. In cases in which the skin and muscles have been completely 
 filled with the burnt powder, we have seen the parts heal perfectly, without 
 leaving the slightest mark to indicate the position or nature of the injury." 
 
 2. Burns and Scalds, Instantaneous Relief for. — The bi-car- 
 bonate of soda (the common cooking soda, found in almost every kitchen) has 
 been found an exceedingly valuable remedy in the treatment of burns and 
 scalds, giving almost, if not absolutely, instantaneous relief from pain, as well 
 as a cure for the wound, by continuing its use. Mode of Application — The 
 injured part is to be moistened, then the dry soda, finely powdered, is to be 
 sprinkled carefully upon it, to entirely cover the injury, and the whole wrapped 
 with a wet cloth — linen is best. The relief is often instantaneous. 
 
 Reviarks. — Harper's Weekly informs us that a Dr. Waters, of Salem, Mass., 
 in speaking of the new remedy for burns and scalds, before the Massachusetts 
 Dental Society, deliberately dipped a sponge into boiling water and sqeezed it 
 over his wrist, producing a severe scald around his arm some two inches wide, 
 and continued the application, despite the suffering, for half a minute. Then 
 he at once sprinkled on the bi-carbonate of soda, and applied the wet cloth, 
 which almost in.stantly deadened the pain; and on the next day after this single 
 application of the soda, the less injured parts, were practically well, only a slight 
 di.scoloratiou being perceptible, the severe portions being healed in a few days, 
 by simply continuing the wet cloth bandage. 
 
 Remarks. — When I wrote this out some two or three years ago, I added to 
 the above: I should have wet the cloth in a solution of the soda, for the 
 continued wrappings, in every case. My idea above mentioned of wetting the 
 cloths in a solution of soda, I have since seen, has been practiced by a Dr. 
 
80 DB. CHASE'S RECIPES. 
 
 Froizke, of Russia, who reports its use, in this form, upon 25 cases of severe 
 burns, caused by fire, in a conflagration, which shows that it is good for bums 
 from fire, as well as scalds from hot water. In cases where the wounds were 
 deep, and where there was considerable matter, the clothes were carefully re- 
 moved and the wounds were cleansed to prevent the absorption of the matter 
 into the blood before replacing the wet cloths. 
 
 I. DROWNED PERSONS — Rules for Resuscitating — By 
 the Michigan State Board of Health, and the Humane Society 
 
 of Massachusetts. — The following directions, or rules, for resuscitating, or 
 bringing to life again, the apparently dead from drowning, are made up from 
 a recent circular of the Committee on Accidents of the Michigan State Board 
 of Health, and distributed throughout the State, and also from directions pub- 
 lished at the request of the Humane Society of the Commonwealth of Massa- 
 chusetts. 
 
 The general public should be well informed upon this subject; for, if life 
 is to be saved, there must be no loss of time when one is taken from the water, 
 and life apparently gone. 
 
 I. Lose no time. Carry out these directions on the spot: 
 
 II. Remove the froth and mucus from the mouth and nostrils. 
 
 III. Instantly loosen all neckwear, lacings, or waistbands. 
 
 IV. Hold the body, for a few seconds only, so that the water may run out 
 of the lungs and windpipe. 
 
 v. If the ground is sloping, turn the patient upon the face, the head down 
 hill ; step astride the hips, your face towards the head, lock your fingers together 
 under the belly, raise the body as high as you can without lifting the forehead 
 from the ground, give the body a smart jerk, to remove the accumulating mucus 
 from the throat, and water from the windpipe; hold the body suspended long 
 enough to slowly count five ; then repeat the jerks two or three times. 
 
 VI. The patient being still upon the ground, face down, and maintaining 
 all the while your position astride the body, grasp the points of the shoulders 
 by the clothing, or, if the body is naked, thrust your fingers into the armpits, 
 clasping your thumbs over the points of the shoulders, and raise the cheat as 
 high as you can without lifting the head quite off the ground, and hold it long 
 enough to slowly count three. 
 
 VII. Replace the patient upon the ground, with the forehead upon the 
 flexed (bent) arm, the neck straightened out, and the mouth and nose free. 
 Place your elbows against your knees and your hands upon the sides of his 
 chest over the lower ribs and press downward and inward with increasing force 
 long enough to slowly count two. Then suddenly let go, grasp the shoulders 
 as before and raise the chest; then press upon the ribs, etc. These alternate 
 movements should be repeated 10 to 15 times a minute for an hour at least, 
 unless breathing is restored sooner. Use the same regularity as in natural 
 breathing. 
 
 VIII. After breathing has commenced (and not before, unless there is a 
 house very close), get the patient where covering may be obtained, to restore 
 
DR. CHASE'S RECIPES. 81 
 
 the animal heat. Wrap in warm blankets, apply bottles of hot water, hot 
 bricks, etc., to aid the restoration of heat. Warm the head nearly as fast as 
 the body, lest convulsions come on. Rubbing the body with warm cloths or 
 the hand, and gently slapping the flesh}' parts, may assist to restore warmth, 
 and the breathing also. 
 
 IX. When the patient can swallow, give hot coffee, tea, milk, or a little 
 hot sling. Give spirits sparingly, lest they produce depression. Place the pa- 
 tient in a warm bed, give him plenty of fresh air, and keep him quiet. 
 
 X. Let all the work be done deliberately and patiently, and do not give 
 up too quickly, for success, says the Massachusetts society, "has rewarded the 
 efforts of hours." 
 
 Remarks. — These rules cannot be too well understood (where it is possible 
 for such accidents to occur), and no delicacy of mind or circumstances should 
 prevent anyone from taking right hold of any case that may occur, because 
 they have not done it before. No time to await the arrival of a physician — 
 immediate action will insure success. 
 
 Let good judgment and great carefulness be exercised by everyone who 
 finds himself called upon to act in any accident of this kind, and let no one 
 hesitate a moment to do the best he can till some one more acquainted with the 
 work, or a physician, may arrive, as life is too precious to allow of anyone 
 neglecting to do what he can to save it. 
 
 2. Drowned Persons— A Case in Hand. — I will make a condensed 
 statement here of a case reported in the New York Mail and Express, in 1882, 
 to show what perseverance did in resuscitating a boy, by one of the officers 
 of one of the life saving stations, who, with the reporter, happened to be pass- 
 ing along one of the wharves of that city, where a number of fishing vessels 
 were tied, upon one of which was a boy who had been under water for 10 min- 
 utes, or more, and had lain as much longer upon the deck without an effort to 
 restore him to life, and the bystanders, and even the police present, thought he 
 was really dead; but the life-saving man took a different view of it, and went 
 to work with a will; first opening the boy's mouth and removing the mud from 
 it, he turned him over, on his face, and placed his coat, done up as a pillow, 
 under the boys stomach, then took hold of the boy's ankles and raised them 
 several feet above the boy's head, and put them into the hands of some of the 
 bystanders, to keep them thus, he pressed gently, but firmly, upon the small of 
 the boy's back, when immediately a stream of water gushed out of his mouth, 
 which had all this time been in the lungs, waiting only for this treatment to 
 help it out. This was continued a minute or two, to get out all the water he 
 could, when he was turned upon his back, and the officer, kneeling over him, 
 put one hand upon the boy's right side, the other on the left, just against the 
 short ribs, he gave them a powerful compression, and then suddenly let go, the 
 ribs springing back to their natural position, and the air rushed into the lungs; 
 this was done a dozen or more times, but still no appearance of life, and the 
 bystanders said to him: " Can't you let a drowned boy alone;" "why," says the 
 6 
 
83 DR. CHASE'S RECIPES. 
 
 officer, " I haven't begun yet, stand back and give more air here; " then he be- 
 gan slapping one of the boj^s hands, and put a man to the other, and one to 
 each foot, they continued the slapping vigorously thus, upon each limb, and 
 the reporter taking the officers place at that hand, the officer returned to the rib 
 squeezing process, when after about five minutes of this vigorous work the boy 
 gave a slight gasp for breath, to the great surprise of the bystanders and the 
 delight of the life-saving officer. He then redoubled his efforts at the artificial 
 breathing process, of pressing the ribs, etc. , and called for brandy and warm 
 blankets, the boy meanwhile gasping again and began to twitch in the legs, 
 and as the boy began to breathe the bi'andy was given and the warm blankets 
 were applied, and the boy was saved. (See hot sling in the rules above which, 
 if it can be provided, is better than the raw brandy.) Thus you see what per- 
 severance will sometimes do. Go then, in all such cases, and do likewise, and 
 valuable lives may be saved. 
 
 1. THE TRUE WAY TO HEALTH— Simmered Down to a 
 Few Short Rules. — A recent writer, whose name I do not know, has given 
 us the most facts, in the fewest words, of anything I have seen. He says: 
 The only true way to health is that which common sense dictates to man. Live 
 within the bounds of reason; eat moderately; drink temperately; sleep regu- 
 larly; avoid excess in everything, and preserve a conscience void of offence. 
 Some men eat themselves to death; some drink themselves to death; some wear 
 out their lives by indolence; and some by over-exertion; others are killed by the 
 doctors, while not a few sink into the grave under the effects of vicious and 
 beastly practices. All the medicines in creation are not worth a farthing to a 
 man who is constantlj^ and habitually violating the laws of his own nature. 
 All the medical science in the world cannot save him from a premature grave. 
 With a suicidal course of conduct he is planting the seed of decay in his own 
 constitution, and accelerating the destruction of his own life. 
 
 Remarks. — A truer item was never written. I would to God that not only 
 our young men, but everybody, would heed its teachings. This may be pro- 
 perly followed by mention of a few of the ways by which many of the peo- 
 ple bring ill health upon themselves. 
 
 2. lU Health, How Many People Bring it Upon Themselves. 
 
 I. By eating too fast and too much. 
 
 II. By not chewing the food enough to make it fine, slushing it down with 
 too much fluid, all through the meal. 
 
 III. By drinking spirits, or intoxicating drinks, too freely and too fre- 
 quently. 
 
 IV. By keeping late hours at night and sleeping it off in the forenoon. 
 
 V. By wearing too tight clothing, which prevents a free circulation of the 
 blood. 
 
 VI. By wearing too thin shoes and not protecting the feet from dampness 
 and cold. 
 
 VII. By neglecting to take sufficient exercise to keep the feet and hands 
 ■warm. 
 
DR. CHASE'S RECIPES. 83 
 
 VIII. By neglecting to wash and rub the body with a coarse towel, sufB- 
 ciently to keep the pores of the skin open, for the escape of the effete, or worn 
 out matter, of the system. 
 
 IX. By changing the warm clothing of the day for light and inefficient, 
 to attend evening parties. 
 
 X. By starving the stomach, as some do, to have enough to gratify the 
 frivolous passion for dress. 
 
 XI. By being constantly in a fret and worry, lest this or that shall not go 
 as desired, or, in other words, borrowing trouble. 
 
 XII. By eating and drinking at any or all hours of the day or night, in- 
 stead of eating at regular hours and in only moderate quantities — nine-tentha 
 of the people eat twice as much as is necessary to sustain life and health 
 
 1. PUNCTURED WOUNDS — New Cures to Avoid Lock- 
 jaw. — Mr. S. W. Hemenway writes to the Scientific American that he wishes 
 to publish the following cure for punctured wounds for the benefit of all who 
 may need it: As soon as such a wound is inflicted, get a light stick (a knife or 
 file handle will do) and commence to tap gently on the wound. Do not stop 
 for the hurt, but continue until it bleeds freely and becomes perfectly numb. 
 When this point is reached, you are safe; all that is then necessary is, to pro- 
 tect it from dirt. Do not stop short of the bleeding and the numbness, and do 
 not on any account close the opening with plaster. Nothing more than a little 
 simple cerate on a clean cloth is necessary. I have used, and seen this used, on 
 all kinds of simple punctures for thirty years, and never knew a single instance 
 where a wound becoming inflamed or sore after the treatment as above. Among 
 other cases, a coal rake tooth going entirely through the foot, a rusty darning 
 needle through the foot, a bad bite by a sucking pig, several instances of file 
 shanks through the hand, and numberless cases of rusty nails, etc., but never 
 knew a failure of this treatment. 
 
 Remarks. — This being the class of wounds from which lock-jaw arises, let 
 no one fail to adopt it or one of the following plans as soon as a small, deep 
 wound is received. 
 
 2. Punctured and Other Wounds and Bruises— To Relieve 
 and Prevent Lock-jaw.— The following remedy, simple as it is, is said to 
 have saved thousands from death by lock-jaw: Smoke the wound or bruise with 
 the smoke of wool. Twenty minutes in the smoke of wool will take the pain 
 out of the worst wound, and repeated once or twice, will allay the worst case 
 of inflammation arising from a wound. 
 
 3. Lock-jaw or Tetanus Remedy and Preventive.— A medical 
 authority says: "Let anyone who has an attack of lock-jaw take a small quan- 
 tity of spirits of turpentine; warm it and pour it into the wound — no matter 
 what the wound is, or what its nature is — and relief will follow in less than one 
 minute. Nothing better can be applied to a severe cut or bruise than cold tur- 
 pentine; it will give certain relief almost instantly." 
 
 4. Lock-jaw, or Tetanus, Quickly Relieved. — A Dr. Bigelow 
 n^ports, in the Practitioner, a case of lock-jaw, or tetanus, caused by a rusty 
 
84 DR. CHASE'S RECIPES. 
 
 nail penetrating the foot, which was relieved in less than 20 minutes by intro- 
 ducing 1 dr. of the hydralc of cliloral into the wound after it had been enlarged 
 by incision. 
 
 5. Flesh Wounds and Fresh Cuts — To Prevent Bleeding, 
 Relieve Pain, Etc. — Everybody is liable to be cut or to receive other flesh 
 wounds, away from surgical or veterinary' aid; hence, they ought to know how 
 to proceed to save their own, or the life of a friend, or beast, by exercise of 
 common judgment. 
 
 I. If there is a flow of blood, close the wound with the hand and hold it 
 firmly together, .so as to check the flow, and keep it thus until a bandage can be 
 obtained or stitches can be taken, if necessary, and the final bandaging is 
 applied. Bathing well with cold water, and keeping bandages wet with it, is 
 the latest method of treatment. I have known, however, one-half whiskey to 
 be used for this purpose, and believe it to be the best. 
 
 II. If the wound is painful, take a pan of burning coals and sprinkle upon 
 them common brown sugar, and hold the wounded part in the smoke. In a 
 minute or two the pain will be allayed, and the recovery proceed rapidly. 
 
 Remarks. — If the burning of wool will relieve pain and prevent lock-jaw 
 from punctured wounds, why should not sugar do the same? Although I can- 
 not understand the why nor the wherefore, yet I still believe that both the 
 smoke of wool and sugar have cured many cases, otherwise these items would 
 never have been reported. 
 
 6. Wounds, Hemorrhage or Bleeding from.— It is also claimed 
 that bleeding may be stopped, on man or beast, by binding on a mixture of 
 equal parts of wheat flour and salt; of course they are not to be wet, but evenly 
 mixed, before binding on — the blood does the wetting. 
 
 1. NOSE BLEED AND HICCOUGHS — Novel, but Certain 
 Remedy. — The Scientific American reports the following novel plan for check- 
 ing bleeding at the nose: The best remedy for bleeding at the nose, as given by 
 Dr. Gleason in one of his lectures, is in the vigorous motion of the jaws as if 
 in the act of mastication (chewing). In the case of a child a wad of paper 
 should be placed in its mouth, and the child should be instructed to chew it 
 hard. It is the motion of the jaws that stops the flow of blood. This remedy 
 is so very simple that many will feel inclined to laugh at it, but it has never 
 been known to fail in a single instance, even in very severe cases. 
 
 Remarks. — About the time of writing upon the subject I received a letter 
 from a Mrs. Harlan, of Hutton, Coles Co., 111., wherein she confirmed the 
 above as to bleeding from the nose; and by the additional point of pressing the 
 fingers into the ears, with the motion as if chewing, it also cures hiccough. 
 And now I have an endorsement of my own as to its value in hiccough, for I, 
 at that time, had a little granddaughter living in the family who had been often 
 troubled with hiccoughs, and only a day or two after the receipt of Mrs. Har- 
 lan's letter the child again had an attack of them, and in two minutes, at most, 
 from the time I directed her and showed her how to do it, according to Mrs.. 
 
DR. CEASE'S RECIPES. 85 
 
 Harlan's plan of putting the fingers into the ears, and then " chew," the child 
 was cured. She has had no further attack as yet, a little over three years, while 
 before they had held her an hour or two, and sometimes longer, and it occurred 
 quite frequently. It seems to have been an absolute cure. Mrs. Harlan in- 
 cluded in her letter what she calls a simple cure for nose-bleed, hiccough and 
 palpitation of the heart. I will give them in her own words, as follows: 
 
 2. Nose Bleed, Hiccough, and Palpitation of the Heart — 
 Mrs. Harlan's Cure for. — I. A simple cure for nose-bleed is to crowd the 
 fingers tight into the ears and chew, pressing the teeth well together, as if chew- 
 ing food. 
 
 II. It is said to be a cure also for a persistent hiccough. [This is what I 
 tried with the grandchild.] 
 
 III. Palpitation of the Heart. — Hold the breath as long as possible and 
 repeatedly. I have found it an almost certain remedy. And when it failed to 
 stop the paroxysm at first it was relieved by it, and, after a time, stopped. 
 
 Remarks. — Mrs. Harlan is undoubtedly correct in the matter of relief, or 
 cure, of " Palpitation;" for, in holding the breath, the blood is not invigorated 
 by the absorption of oxygen in the air by its passage through the lungs, and 
 hence the blood does not pass so freely nor quickly to the heart, and, therefore, 
 its excessive action soon diminishes, and is finally quieted altogether. There is 
 certainly philosophy in this. Mrs. H. had used these plans in her own family 
 and among her friends, and sent them to me, as she expressed it, " for the good 
 of the world." 
 
 3. Hiccough, French Remedy for Children— Instantaneous 
 Helief. — According to the Lyons (France) Medicate, Dr. Grellety says: 
 
 " I have observed that hiccoughs in children are immediately stopped by giv- 
 ing them a lump of sugar saturated with table vinegar. The same remedy was 
 tried on adults with similar instantaneous success." 
 
 The sugar plan is confirmed by the following from Henry Tucker, M. D., 
 in the South Medical Record, under the heading of " A Specific for Singulturs" 
 (the physicians', or the Latin, name for hiccough): 
 
 " This very common affection, of infants and children especially, has a .spe- 
 cific remedy, at least one which I have never known to fail. Moisten granu- 
 lated sugar with cider vinegar; give to an infant from a few grains to a tea- 
 spoonful. The effect is almost instantaneous, and the dose seldom needs to be 
 repeated. I have used it for all ages, from infants of a few months old to peo- 
 ple on the down-hill side of life." 
 
 4. Another writer puts it in the following manner: " Take 3 or 4 swal- 
 lows of sweetened vinegar." 
 
 Remarks. — Not much different, except in quantity. I should try this if 
 Dr. Grellety's or Dr. Tucker's lump of sugar did not succeed. 
 
 5. Hiccough, a Cure for by Pressure — French. — The latest 
 French discovery as to the cure of hiccoughs is given in La Scalpel, as follows: 
 A very easy cure for a continued hiccough, sometimes complicated with spasms 
 of the air-passage to the lungs, is introduced by Rostau, and highly recom- 
 mended by Deghillaye, of Mons, France. If consists in placing the hand flat 
 
86 DB. CHASE'S RECIPES. 
 
 upon the pit of the stomach, immediately below the cartilage forming the end 
 of the breast-bone, and making firm pressure. Should this prove unsuccessful, 
 place a firm roll of muslin on the same place, securing it by a bandage bound 
 tightly around the body. In an hour this may be removed, and it will be 
 found that the hiccough has entirely disappeared. 
 
 Eemarks. — The cure in this case is by the pressure, preventing tlie spas- 
 modic action of the diaphragm, which is the cause of hiccoughs. 
 
 AGUE, FEVER AND AGUE, CHILLS AND FEVER, INTER- 
 MITTENT FEVER, PERIODIC FEVER, ETC. 
 
 Wliat is generally called ague is also known by all these names, which 
 mean one and the same thing. Doctors generally say " intermittent fever," and 
 what will cure it are also known as "antiperiodics." The three following 
 recipes for ague originated with Dr. B. F. Humphreys, of Tyler, Texas, as 
 substitutes, or to be used instead of quinine. He published them in the Eclectic 
 Medical Journal, more especially for the benefit of other physicians; but if they 
 are good for physicians, and I know they are, to use upon their patients and 
 save the expense of quinine, they are as certainly good for the people to have 
 them prepared by druggists for their own use. I have confidence in them, and 
 hence I give them. Dr. Humphreys gave the recipe for the " solution," to 
 make 16 pts. (2 gals.), so that physicians could make up enough for a whole 
 neighborhood; but I have reduced it by 16, so that families will make only 1 pt. 
 If desired to make in larger quantities, simply keep the same proportions. The 
 pills I will give for 240, as he gave them; if less are needed, to keep the pro- 
 portions is all that is necessary. They are as follows: 
 
 1. Ague, Solution, Pills and Liniment for — Without Qui- 
 nine.— I. Solution, or Dr. Humphreys' " Tip-Top Tonic." — Sulphate of cin- 
 chonia, 1 dr. ; sulphate of strychnia, 2 grs. ; tinct. of stillingia, 3^^ pt. ; tinct. of 
 enonymus (wahoo), 4 ozs. ; tincts. of leptandra (Culver's physic) and of podo- 
 phyllum (mandrake), each 2 ozs. ; oil of wintergreen, to flavor (1 5 or 20 drops, 
 only, in a little alcohol), and elixir of vitriol (aromatic sulphuric acid), to dis- 
 solve the sulphates. Directions — Rub the sulphate of strychnia, first, in a 
 mortar; then put in the sulphate of cinchonia, and rub together, and add to 
 them as much aromatic sulphuric acid as necessary to dissolve them; then put 
 into the bottle with the other articles, shake well, and it is ready for use. 
 Dose — For adults, 1 tea-spoonful 4 or 5 times daily. For a child, 3 times as 
 many drops as it is years old; same number of times daily as for adults. 
 
 Remarks. — Dr. Humphreys called this his "Calisaya Anti-Periodic: or, 
 Tip Top Tonic," and considered it as cheap and efficient as anything that can 
 be got up. "Calisa)'a" is the name which the Indians of South America 
 applied to what we know as the Peruvian bark; hence the Doctor applies it 
 here, as he knew all physicians, for whom he was writing, would know what he 
 meant, i. e., that the sulphate of cinchonia and calisaya was made from the 
 Peruvian bark. [There is an "Elixir of Calisaya and Iron," made by a Bos- 
 
DR. CHASE'S RECIPES. 87 
 
 ton house, kept by druggists, with which as a tonic for weak and debilitated 
 females I have had very great success. See, also. President Day's cure of con- 
 sumption with "Bark and Iron," meaning, of course, Peruvian bark, showing 
 its great value in that disease.] Dr. Humphreys thinks that there are but few 
 drugs that possess anti-periodic properties, and, therefore, that "we may get 
 better results by a judicious combination of remedies, which, if used alone, 
 with a view to obtaining anti-periodic influence — i. e., to cure agues — would 
 prove a failure; but properly combined (like this solution and the following 
 pills) would prove more effectual than quinine." He says of the pills next 
 below that "they may be used instead of the solution. Possibly they are no 
 better, but they are preferred to the solution by many, on account of being 
 portable, palatable, convenient, cheap, safe, and certain." The pills are as fol- 
 lows: 
 
 II. Br. Humphreys' Pills. — Chinoidine, 1 oz. ; solid ex. nux vomica, 3^ dr.; 
 pyrophosphate of iron and solid extracts of euonymus (wahoo), of each, 2 drs. ; 
 gelscmium, 2 scru. ; hydrastis, \4, oz. ; xanthoxylum, 1 dr. Mix thoroughly, 
 flavor with oil of wintergreen, and divide into 240 pills. Dose. —For an infant, 
 as a general tonic, 1 pill, 3 or 4 times daily; as an anti-periodic {i. e., to break- 
 up, or cure an ague), 1 or 2 pills every 2, 3, or 4 hours during the intermission; 
 in mild cases, 6 or 8 will act as an anti-periodic, breaking up the ague; in obsti- 
 nate cases, it may sometimes require twice that amount; then repeat it the next 
 period before the chill commences. The author has found it best to begin 
 about five hours before the chill should commence and take the dose in amounts 
 as above described — a large, full-chested and plethoric adult to take the 2 for a 
 dose, and a small man or woman, and those from 12 or 14 years to 18 or 20, to 
 take only 1, and repeat the dose each hour, the last one to be taken one hour be- 
 fore the chill should begin is the most certain way. ["Three or four times daily" 
 generally means to take before meals and at bedtime,] For children, 1 pill every 
 2 hours, or half a pill every hour, to break up an ague, will be plenty, and as 
 a general tonic the same dose, 3 or 4 times daily, as above, for the adult; but 
 for children especially, as before remarked, he prefers the solution, or, as he 
 calls it, the " Tip-Top Tonic." "Usually," he says, "no other remedies are 
 necessary, either with the pills or solution, unless there are complications indicat- 
 ing special treatment. If so, they should receive attention." But it is well 
 known that spleen and liver difficulties are the most common complications in 
 chronic or long-standing agues. Hear his remarks as to the spleen. He says 
 on this subject: " Under the use of either of these anti-periodics alone I have 
 often noticed many very serious complications give way, after they had with- 
 stood every other treatment. Especially has this been the case with regard to 
 enlargement of the spleen. Perhaps no single remedy, nor combination, is so 
 effectual in removing that morbid (unhealthy) condition." 
 
 He said he cured some thirty cases of enlarged spleen — some of enormous 
 size; he has not had a single failure. He used nothing but the pills or solution. 
 These, then, are certainly very valuable preparations, and the utmost confidence 
 must be placed in them. 
 
88 DR. CEASE'S RECIPES. 
 
 Dr. Humphreys advances the following idea, and I fully agree with him, 
 jind only wonder that the plan of taking the antiperiodic medicine in pretty 
 full doses on the lifth and sixth days— as well as on the seventh, as has hereto- 
 fore been the plan — has not been sufficient in many cases to prevent the return. 
 He says: 
 
 "Having once arrested (broken up) the periodical form of the disease, the 
 patient should take a dose of the antiperiodic three times a day for several 
 weeks; every fifth, sixth and seventh day six or eight doses should be taken. 
 This course should be carried out strictly. The antiperiodic liniment (given 
 next below), or any other remedy, should also be used. " 
 
 Avoid, as much as possible, exposures to heat or cold, rain, strong currents 
 of air, malaria, loss of sleep, excessive fatigue, etc. Keep the bowels easy 
 and the stomach in the best possible condition, to avoid complications or 
 relapse. 
 
 Sometimes there is much benefit derived from counter-irritation over the 
 kidneys, especially when there is pain or weakness. For this condition I have 
 found the best results from the following: 
 
 III. The Aiitipenodic Liniment for Liter and Spleen Difficulties. — Satu- 
 rated (as strong as can be made) tincts. of arnica and capsicum, and aqua 
 ammonia, each 1 oz. ; tinct. of nux vomica and olive oil, each l^^ ozs. ; oils of 
 hemlock and origanum, each 2 drs. ; pure croton oil, J^^ to 1 dr. ; mix. The 
 tinctures all to be made of full-strength alcohol. Use with friction along the 
 spine from one to three times daily. A permanent glow or warmth is felt 
 while using it, and for several days after its discontinuance. 
 
 Dr. Humphreys has noticed many cases in which the liniment alone, used 
 as directed, has intercepted the intermittent paroxysms ("shakes"); and by 
 using it occasionally, when indicated — by weakness or pain in the spine — it has 
 prevented their return for months, and finally made a complete cure. 
 
 Remarks. — The author will only make this further remark as to a cure by 
 the liniment alone. Unless there is some especial reason why no medicine 
 could be taken internally, I should look upon it as a poor policy to wait for a 
 cure by tlie use of liniment alone, and would say, by all means take some of 
 the remedies here given internally, and also use the liniment, oi the counter- 
 irritant named, for pain or weakness of the back, or enlarged or painful 
 spleen, and thus cure the disease without delay, when possible. 
 
 2. Ague, or ChiUs and Fever— Simple Cure Without Qui- 
 nine.— H. G. D. Brown, of Copiah Co., Miss., gives the following as a certain 
 and thoroughly tried cure for fever and ague: " Take 1 pt. of cotton-seed; 2pts. 
 of water boiled to 1; strain, and take warm 1 hour before the attack. Many 
 persons will doubtless laugh at this simple remedy; but I have tried it eifectu- 
 ally, and unhesitatingly say it is better than quinine, and could I obtain the 
 latter article at a dime a bottle, I would infinitely prefer the cotton-seed tea. 
 It will not only cure invariably, but permanently, and is not at all unpleasant 
 to the taste." 
 
DR. CHASE'S RECIPES. 89 
 
 3. Ague or " Chills " — Positive Cure, with Quinine. — This 
 
 receipt is from Dr. Joseph Spaulding, of Lafayette, Ind. , in answer to an inquiry 
 from a lady through the Blade Household, which explains itself. He says: 
 
 "Dear Madam: — You say 'don't prescribe wJmkey nor gvinine,' hut I will, 
 and I know whereof I speak, as I was a sufferer with the ague for three years, 
 in the malarial district of Indiana, and this cured me, and I have not had a 
 chill for five years; and I am sure it will do as much for others. The toper 
 ■who takes his morning bitters out of this, will not want them a second time 
 from the same bottle. 
 
 I. "A thorough cathartic. Now, I mean ihoi'ough when I say it. 
 
 II. "Two days after take quinine in 6 gr. doses every 4 to 6 hours, just as 
 you can stand it, till you have missed a chill; then take the following: 
 
 III. Tonic Bitters, to Strengtlien and Tone up the System after Ague, or 
 Chills and Fever have been broken, or for General Use. — "Tinct. capsicum, 1 dr. ; 
 citrate of iron and quinine, 1 oz. ; comp. tinct. of gentian, 1 oz. ; elixir cin- 
 chonia, 2 ozs. ; whiskey, 5 ozs. Dose — Take 1 tablespoonful 3 times daily, 
 just after meals." 
 
 The elixir of cinchonia is also known as " elixir of calisaya," or " elixir of 
 bark," meaning, of Peru\nan bark. It is made as follows: Peruvian bark, 1 oz.; 
 fresh orange peel, }4 oz. , cinnamon bark, coriander seeds and angelica seeds, 
 each 3 drs. ; caraway and anise seeds, each 1 dr. ; brandy and water, as given 
 below; simple syrup, 10 ozs. Bruise or coarsely grind the bark and aromatics, 
 and treat them with brandy until 10 ozs. are obtained; then continue the perco- 
 lation with equal parts of brandy and water, until 23 ozs. have been obtained; 
 then add the syrup to make 2 pts. tonic and cordial. 
 
 Remarks. — I know that some people object to using quinine, believing that 
 it causes rheumatic or other pains, etc., but I am well satisfied that the pains, or 
 other difficulties supposed to come from the quinine, came from the disease, or 
 the climate, and not from the use of the quinine. It is not only a perfectly safe 
 remedy, but is indeed a valuable antiperiodic and strengthening medicine. It 
 can be obtained anywhere, and will cure ague everywhere, with only an occa- 
 sional exception. The position I have taken above, that it is the disease, or 
 malaria in the system, that causes the pain in the bones, etc., and not the qui- 
 nine that does it, I have since seen, is also claimed to be the fact by some of our 
 most eminent pysicians. 
 
 4. Ague, or Chills and Fever — Certain Cure for. — Quinine, 
 31 grs.; aromatic sulphuric acid and laudanum, each, 31 drops; w^ater, 3 ozs. 
 Dose — A teaspoonful 3 times a day, before meals. 
 
 Remarks. — This was given me by Mrs. Catharine Baldwin, of Toledo, O., 
 formerly of Put-in-Bay, where she obtained it, and knew of its curing several 
 of the most obstinate or long standing chronic cases, which " nothing," as the 
 saying goes, "would cure." I have used it with success, making only this dif- 
 ference with the receipt: Using 40 grs. of the quinine and 40 drops of the oil of 
 vitriol and laudanum, in 4 ozs. of water (to make the quantity a little more); 
 then, for an adult, directing a tablespoonful three hours, two hours and one hour, 
 before the chill should commence — which will break it. After that, 1 tea-spoon- 
 ful 3 times daily, just after meals, till all is taken, will cure most cases. 
 
90 DR. CHASE'S RECIPES. 
 
 5. Ague Pills, Very Cheap and Very Effective, Without 
 Quinine. — Chinoidine, 1 oz. ; dovers powders, 3 drs. ; piperine, 40 grs. ; sub 
 carbonate of iron, 23^ drs.; stiff mucilage of gum arabic sufficient to work 
 into pills, and mix very intimately and make into usual sized pills. [The author 
 would say to make into 440 pills, to be sure to have 1 gr. of chinoidine in each 
 pill.] Dose. — Take 2 pills every 2 hours until 6 or 8 are taken, in the absence 
 of fever. After the first day 2 pills 3 times a day, just before meals, in the 
 absence of chills or fever. 
 
 Remarks. — This recipe is decidedly a good one, either as an ague cure or as 
 a general tonic. Chinoidine pills, however, in warm weather get soft and 
 should, therefore, have plenty of powdered liquorice root among them to pre- 
 vent their sticking together; but from this tendency the following, in liquid 
 form, ma}' be preferable: 
 
 6. Chinoidine for Ague— How to Give It.— C. E. Ellis, M. D., of 
 Gooch's Mill, Mo., in answer to an inquiry of Dr. A. Barry, of Dresden, Tex., 
 in The Brief, page 505, 1883, for " a convenient mode of administering chinoid- 
 ine," made the following answer: " The following is a prescription used by 
 my father and myself with no dissatisfaction from any patient, except one col- 
 ored woman, who complained of nausea after taking: Chinoidine, 2 ozs.; 
 alcohol, 1 pt. ; nitric acid, dilute (a formula druggists understand), 1 oz. ; aro- 
 matic syrup of rhei. (rhubarb), 8ozs. ; water, 8 ozs. Mix. Dose. — When dis- 
 solved, take 1 tea-spoonful before meals and bedtime. If Dr. Barry will try 
 this mode of giving the chinoidine he will find it all I recommend it to be. I 
 have used it a great deal, and I hope he may have as good success with it as I 
 have had." 
 
 Remarks. — Being so much cheaper than quinine is the main reason for its 
 use. For those who oppose the use of quinine, and all similar ingredients, as 
 cinchonidia or chinoidine, and would like to try a novel, yet a simple, cure, I 
 give the following: 
 
 7. Ague and Fever, Novel but Simple Cure. — Take a medium- 
 sized nutmeg and char it by holding it to a flame by sticking a piece of wire 
 inside, permitting it to burn by itself without disturbance; when charred, pul- 
 verize it and combine with it an equal quantity of burned alum and divide into 
 three powders. On the commencement of the chill give a powder.' If this 
 does not break it, give the second powder on the appearance of the next chill; 
 and if not cured the third powder must be given as the succeeding chill comes 
 on. Usually the first powder effects a cure, and it is seldom that the third pow- 
 der will be required. The bowels should always be acted upon by a purgative 
 previous to their administration. It is certainly deserving attention, though I 
 do not pretend to account for its action. — Prof. King. 
 
 Remarks. — Prof. King says he has "known it to have cured several cases 
 of intermittent fever" (fever and ague), and also says he has "been assured of 
 its almost universal success in this disease ; " and also adds that "it is recom- 
 mended for the cure of other forms of fever. " I am, like himself, unable to 
 give a reason why or how it should so act; but that it has so acted I have not a 
 doubt. 
 
DR. CHASE'S RECIPES. 91 
 
 8. Ague Pills for Obstinate Cases. — Alcoholic ex. of nux vomica, 
 lOgrs.; quinine, SO^rs.; pulverized capsicum, 20 grs. Directions — Mix very 
 thoroughly and divide into 30 pills. First give an active cathartic to get a good 
 action upon the bowels; then give 2 of the pills an hour before eating, 3 times 
 daily, until ciu-ed, then 1 pill for a dose the same way until all are taken. 
 
 Remarks. — This was from an old physician in Tennessee to a Baptist min- 
 ister who had had ague a long time, not being able to get it cured. This did 
 the work. He gave it to my cousin, Dr. A. B. Moon, of Toledo, O., who says 
 he failed only in a single case for the many years he had used it. 
 
 9. Ague, Tonic Elixir for. — Tinct. of capsicum, 1 dr.; citrate of iron 
 and quinine and compound tincture of gentian (the first is in crystals, the lat- 
 ter a fluid), each, 1 oz. ; elixir of cinchonia, 7 ozs. Mix. Dose — From 1 to 2 
 tea-spoonsful 3 times daily, just after meals; for a general tonic, once in 1 to 2 
 hours; if to break up an ague, 4 doses at least, the last to be taken one hour 
 before the chill returns. 
 
 Remarks. — I know this to be a valuable tonic whenever one is needed. 
 
 10. Ague, Tonic Pills for. — Sulphate of cinchonia (made from the 
 Peruvian bark), 40 grs. ; arsenious acid, 1 gr. ; iron reduced (ferri pulvis, or 
 iron in a pulverized state) and solid ex. of gentian, each, 1 dr. Mix thoroughly 
 and make into 40 pills. Dose — As a general tonic, 1 pill 1 hour after each 
 meal and at bedtime; or, if handier, half an hour before meals and at bedtime; 
 to break up an ague, 2 pills, 4, 3, 2, and 1 hour before the chill should begin; 
 then 4 daily for a few days as above. 
 
 11. Ague, Elixir, or German Cure for.— Quinine, 16 grs.; quin- 
 idia and cinchonidia, each, 20 grs. ; comp. tinct. of Peruvian bark and tinct. of 
 columbo, each, 2 ozs. ; tinct. of rhubarb, 1 oz. ; aromatic sulphuric acid, to cut 
 the sulphates, and "Simple Elixir," to fill an 8 oz. bottle. [Lest some per- 
 sons may want to have druggists fill this recipe, in small places where they may 
 not have the simple elixir, I give the formula, it is as follows: Spirits, or essence 
 of orange, }^ oz. ; essence of cinnamon, 10 drops; alcohol, 4 ozs.; simple syrup 
 and water, each 6 ozs. ; mix.] Dose — 1 teaspoonful every 3 hours, till the 
 ague is broken; then 3 times daily, etc., as with other tonics. 
 
 Remarks. — I obtained this recipe of G. M. Nill, a druggist and pharmacist, 
 of Broadway, Toledo, O. ; and I had it filled by him several times, finding it 
 very valuable. In one family the lady used it first, for herself, then for a child 
 and finally for her father, successfully in each case, and I have used it in sev- 
 eral other cases with equal success. Notice this, in this prescription, it con- 
 tains three of the best anti-periodic and tonic preparations made from the Peru- 
 vian bark, and besides the compound tincture of bark itself, which will account 
 for the great success I have had, and which I believe others will have, with its 
 use, either as a cure for the ague or to prevent its return, and also as a general 
 tonic. 
 
 12. Ague, Tonic Eebrifuge for — Not Needing a Cathartic 
 Before Commencing its Use. — Quinine, 40 grs. ; elixir of taraxacum 
 (dandelion), 2 ozs. ; simple syrup to fill an 8 oz. bottle. Shake when taking.. 
 
93 DR. CHASES' RECIPES. 
 
 Dose — For an adult, 1 table-spoonful, or a small swallow, 3 or 4 times daily; 
 for a child of 6 to 12 years, a dessert-spoonful; 3 to 6 years, 1 tea-spoonful; if 
 very 3'oung, J^ tea-spoonful. 
 
 Remarks. — The beauty of this is, the elixir of dandelion acts on the liver 
 and bowels, so you do not have to wait to take cathartics before you begin with 
 the febrifuge. It is best, however, with this, as before remarked in several 
 places, to begin with the doses 4, 3, 2 and 1 hour before the chill would come 
 on. I obtained this from a friend of mine in Toledo — M. O. Waggoner — who 
 has been familiar with its use for several years, and says "there is no equal to 
 it." I have taken it, and given it to others, with entire satisfaction. It is 
 indeed a febrifuge (opposed to fever) worthy of the name. 
 
 13. Fevers in Low, "Wet Country— Dr. Buchan's Preventive 
 and Cure. — Best red, uuground Peruvian bark, 2 ozs.; Virginia snake root, 
 root, 2 ozs. ; gentian root and orange peel, each 1 oz. ; brandy or good whiskey, 
 1 qt. ; or whiskey and good worked cider, each 1 pt., will do nicely. Direc- 
 tions — Grind coarselj% or bruise, and put into the spirit, and shake daily for 10 
 or 12 days, before using. Dose — Two table-spoonfuls immediately after each 
 meal, either as a preventive or a cure. 
 
 Remarks. — Dr. Buchan, of the Royal College of Physicians of Edinburg, 
 Scotland, in his Domestic Medicine, claims this to be the remedy for fluxes, 
 putrid intermittents, and all other fevers in low, wet countries of an unhealthy 
 climate. It is certainly valuable, as the gentian improves the appetite and the 
 snake root benefits the kidneys and skin. 
 
 14. Ague and Fever, How to Avoid. — The foregoing remedies 
 will cure ague, or chills and fever; but an important question is, how to avoid 
 or prevent ha\ang them. To do this successfully, avoid exposure to the damp 
 air of the early morning, except when exercising; and then do not remain in 
 the open air to cool off. Avoid great fatigue; sleep eight hours of the twenty- 
 four. Be sure that the water used for drinking and cooking is perfectly pure. 
 Wear flannel underclothing at all seasons. Keep the feet dry and warm. And, 
 after being careful in all these particulars, if you get the ague, take your choice 
 in the foregoing list of remedies to cure it, until you can leave the ague district 
 for a more healthy location. 
 
 1. CINDERS OR DDST IN THE EYES — To Remove. — A 
 correspondent writes to the Scientific American this remedy for cinders in the 
 eye: "A small camel's-hair brush dipped in water and passed over the ball of 
 the eye on raising the lid. The operation requires no skill, takes but a moment, 
 and instantly removes any cinder or particle of dust or dirt without inflaming 
 the eye." 
 
 2. Another writer says: " Persons traveling much by railway are subject 
 to continual annoyance from the flying cinders. On getting into the eyes they 
 are not only painful for the moment, but are often the cause of long suffering 
 that ends in a total loss of sight. A very simple and effective cure is within 
 the reach of every one, and would prevent much suffering and expense were it 
 more generally known. It is simply one or two grains of flax seed. It is said 
 
DR. CHASE'S RECIPES. 93 
 
 they may be placed in the eye without injury or pain to that dehcate organ, 
 and shortly they begin to swell and dissolve a glutinous substance that covers 
 the ball of the eye, enveloping any foreign substance that may be in it. The 
 irritation or cutting of the membrane is thus prevented, and the annoyance may 
 soon be washed out. A dozen of these grains stowed away in the vest pocket 
 may prove, in an emergency, worth their number in gold dollars." 
 
 1. ACCIDENTS, POISONING, ETC.— Short Rules for Man- 
 agement. — Prof. Wilder, of New York, gives the following short rules to 
 govern the action in such cases: 
 
 I. For dust in the eyes, avoid rubbing, and dash water into them; 
 remove cinders, etc., with the rounded end of a lead-pencil. 
 
 II. Remove insects from the ear by tepid water; never put a hard instru- 
 ment into the ear. 
 
 III. If an artery is cut, compress above the wound ; if a vein is cut, com- 
 press below. 
 
 IV. If choked, get upon all foiu's and cough. 
 
 V. For light burns, dip the part in cold water; if the skin is destroyed, 
 cover with varnish. 
 
 VI. Smother a fire with carpets, etc. ; water will often spread burning oil, 
 and increase the danger. 
 
 VII. Before passing through smoke take a full breath, and then stoop low; 
 but if carbonic acid is suspected, then walk erect. 
 
 VIII. Suck poisoned wounds, unless your mouth is sore. Enlarge the 
 wound, or better, cut out the part without delay. Hold the wounded part as 
 long as can be borne to a hot coal or end of a cigar. 
 
 IX. In case of poisoning, excite vomiting by tickling the throat, or by 
 warm water, or mustard and water, or salt and water, always warm, if possible. 
 
 X. For acid poisons give alkalies. 
 
 XI. For opium poisoning give strong coffee and keep moving. 
 
 XII. If you fall in water float on the back, with the nose and mouth pro- 
 jecting. (See falling into the river, etc.) 
 
 XIII. For apoplexy raise the head and body; for fainting lay the person 
 flat. 
 
 2. Quick Emetics for Accidental Poisoning.— Another writer 
 gives the following instructions for the management in accidents, poisoning, 
 etc. He says: "Quickly mix a couple of ounces of powdered chalk or magne- 
 sia with a pint of milk and swallow the whole at one draught. Then run the 
 finger down the throat and move it gently from side to side. This will induce 
 vomiting; after which drink freely of warm milk and water and repeat the 
 vomiting. Milk is an antidote for almost all poisons, narcotics excepted, espe- 
 cially if used promptly, and followed by vomiting. In narcotic poisoning, as 
 by laudanum, opium or morphine, promptly give an emetic of mustard and 
 water, followed by copious draughts of warm water and salt, until vomiting i» 
 induced. Keep the patient moving, and do not allow him to sleep. Send in, 
 haste for your family physician." 
 
•94 DR. CHASE'S RECIPES. 
 
 3. Poisoning by Accident or Intention, "What to do.— Another 
 
 medical writer on the subject of accidental or intentional poisoning, says: " To 
 neutralize any poisonous mineral or vegetable, taken intentionally or by acci- 
 dent, swallow 2 gills (3^ pt.)of sweet oil; for a strong constitution, more oil." 
 
 Rimarkn. — The sweet oil is good and a bottle of it ought to be kept in 
 every house, to meet, immediately, any emergency of this kind; but lard oil or 
 even melted lard will do. Vomiting is also very important. 
 
 4. Poisoning by Poison Ivy — Remedy. — Bromine, ISgrs., rubbed 
 in 1 oz. of olise oil, or glycerine, and apply 3 or 4 times dail}'; one appli- 
 cation at bed-time has been found effectual; a poultice of clay-mud has also 
 cured many cases. 
 
 5. Poison Ivy — Poisoning Cured by an Old Pox Hunter. — 
 
 The following was sent to Forest and Stream, which explains itself. The writer 
 says: " I have probably suffered more from poison ivy than any other man. 
 Three times in one summer I have been blind from its effects. I have tried 
 every remedy without success, until last summer. I was out shooting, and, 
 with my usual luck, I got another dose that confined me to the hou.se. I could 
 not walk. An old fox hunter living in the neighborhood, hearing of my con- 
 dition, came to see me, and brought me a remedy that acted like magic. In 3 
 days time I was up and enjoying what I love better than anything else in this 
 world, the best of all field sports — fall woodcock shooting. I give you the 
 recipe: Take 1 pt. of the bark of black spotted alder and 1 qt. of water, and 
 boil down to 1 pt. Wash the poisoned parts a dozen times a day, if conven- 
 ient; it will not injure you." 
 
 Remarks. — Perhaps the better plan is to learn that the poison ivy has its 
 leaves in clusters of three, while the non-poisonous has its leaves in clusters of 
 five; knowing this, keep clear of the poisonous. 
 
 6. Poisoning by the Poison Oak, Remedy.— J. B. Murfree, M. 
 D., of Murfreesboro, Tenn., says he has found the black wash made of calo- 
 mel and lime-water (calomel, 1 dr., to lime-water, 1 pt.), an invariable success 
 for several years. — Medical Brief . This is supported by the following, also from 
 the Brief, by Dr. James A. Douglass, of Poland, O. , under the head of: 
 
 7. Poisoning by Rhus, wherein he says: "Since the discovery by 
 Professor Maisch, that the toxic (poisoning) quality was due to an acid, which 
 he denominated ioxicodendric acid, the treatment has been based upon a true 
 scientific basis («. e. , that alkalies neutralize acids, and vice versa, that acids 
 neutralize alkalies), I therefore," he continues, "apply alkalies to neutralize the 
 acid. I prefer," he also says, "the liquor calcis (lime-water) applied locally; 
 in severe cases use internally also. I sometimes combine it (the lime-water) 
 with soda bicarbonate, or hydrate of chloral, 1 oz. to 1 pt." This he closes 
 by saying is as near a specific (positive cure) as any one could wish. (See tumor, 
 poison wound, and wild vine poisoning, earth cure for.) 
 
 8. Poisoning by Henbane, Tobacco, or Stramonium, and 
 Bites of Snakes — Remedy. — The oil of sassafras has been found a remedy 
 against the poison of these articles. Given in 15 drop doses, 30 minutes apart, 
 
DR. CHASE'S RECIPES. 95 
 
 for six doses, restored consciousness when the flowers of stramonium had been 
 eaten by a boy 4 years old; after which a dose of castor-oil was given to work 
 it off by the bowels. 
 
 Remarks. — This is from a Dr. A. W. Lyle, of Castleton, Ind., in Medical 
 Brief, in which he also gives Dr. Thompson's account of the value of oil of 
 sassafras for henbane and tobacco poisoning, and also says: " It will destroy all 
 insect life, and is an effectual antidote for the bite of venomous copperhead 
 snakes." He recommends all phy.sicians to try it, and, the author thinks, it is 
 equally good for the people. He does not give the dose in these last cases; but 
 if a boy of four years can take 15 drops, an adult may take at least 40. And in 
 the snake-bites, I would rub it on the woimds also, and repeat as he directs. 
 
 1. ACCIDENT FROM CHLOROFORM — To Prevent, by 
 Mixing Spirits of Turpentine with it. — "A preventive for those acci- 
 dents which so frequently occur in the administration of chloroform to produce 
 ana?sthesia (insensibility to pain) has been suggested by Dr. Wachsmuth, of 
 Berlin, Germany: the method consisting simply in the addition of one part of 
 the rectified oil of turpentine (spirits of turpentine) to five parts of chloroform. 
 The oil of turpentine in vapor appears to exert a stimulating or llfe-glvlng effect 
 on the lungs, and protects those organs from passing into that paralyzed state 
 which seems to be produced by chloroform narcosis (to benumb, or to become 
 unconscious). It appears that Dr. Wachsmuth, while lying on a sick-bed, acci- 
 dentally breathed the vapor of turpentine, and he experienced from this a 
 strongly refreshing feeling — a fact which Induced him to try the plan of adding 
 oil of turpentine to chloroform when using the latter for anaesthetic purposes." 
 
 Remnrkn. — People, even physicians, speak unadvisedly when they say oil 
 of turpentine, meaning the spirits, as it should be called; there is no oil of tur- 
 pentine proper. The sticky mass, as it runs from the trees, is distilled, when it 
 becomes very limpid, i. e., pure and clear, having scarcely an appearance of 
 oil — clear as water, as the common saying is. The only object of this explana- 
 tion is, that no one shall suppose tliat there is an oil, and a spirit, too; they are 
 both one and the same thing. 
 
 2. Accident from Chloroform— To Prevent by Management. 
 — It is believed that many of the deaths from the administration of chloroform 
 have arisen by the patient lying upon the back, and the tongue, from loss of 
 muscular power or contractility, has fallen back into the throat and thus suffo- 
 cated the patient. This should certainly be looked to by everyone who admin- 
 isters it. The tongue can be held with a cloth, if need be. 
 
 I see also by a recent statement in the Ann Arbor Register that Dr. McLean, 
 of the University of Michigan, in his surgical practice of 25 years, prefers 
 chloroform to any other anajsthetic, and has never had a death occur from it, 
 nor seen a death by its use. He has always used it when necessary, and is a 
 strong advocate for its use, and, all things considered, prefers it to ether. With 
 the foregoing cautions as to the breathing, to prevent suffocation from the 
 tongue falling over the glottis while the muscles are all relaxed by the chloro- 
 form, there need be no apprehension of danger from it; still, I can see no 
 objection to mixing the turpentine with it. 
 
96 DR. CHASE'S RECIPES. 
 
 The London Lancet confirms the idea advanced above, about the attention 
 to the tongue, in the following words: "Death from chloroform need never 
 occur, according to the doctrine of Sj'me, Lister and Hughes (all celebrated 
 surgeons) if this simple rule is observed: Never mind the pulse, never mind the 
 heart, leave the pupil (of the eye) to itself. But keep your eye on the breath- 
 ing, and if it becomes embarrassed to a grave extent, take an artery forceps 
 and pull the tongue well out. (A piece of cloth in the fingers will hold the 
 tongue with but little difliculty.) Syme never lost a case from chloroform, 
 although he gave it five thousand times." 
 
 FALLING INTO DEEP WATER — What to do for Those 
 Who Cannot Swim.— For those who may fall into deep water, and can- 
 not swim, it is thought best that a little fuller instructions ought to be given: 
 
 I. When one falls into deep water let it always be remembered that he 
 will rise to the surface at once; and now is the time to remember, also, that 
 he must not raise the arms nor hands above the water, except there be some- 
 thing to take hold of; if he does it will sink the head so low he cannot breathe. 
 But: 
 
 IL Any motion of the hands may be made under the water, as you 
 please, without endangering the life, for if the water is quiet, the head being 
 thrown a little back, the face will float above the surface, unless heavy boots or 
 clothing bear one down. 
 
 in. And a motion of the legs as if walking up stairs, while it can be 
 borne, keeping the perpendicular as nearly as possible, will greatly aid in keep- 
 ing one afloat until help arrives ; and even good swimmers had better not ex- 
 haust themselves, if a boat is coming, only to keep afloat. (See also drowned 
 persons, rules for resuscitation, etc.) 
 
 SALVES, PLASTERS, OINTMENTS, POULTICES, ETC. 
 
 1. Salve or Plaster for Chaps, Cracks, etc. — Rosin, 10 ozs.; 
 mutton tallow, 2 ozs. ; beeswax, 1 oz. Directions — Simmer together and 
 "work as shoemakers do their wax, and make it into convenient rolls. Spread 
 on slips of cloth to suit the place, and apply as hot as the flesh will bear it — 
 it will need no tying. If too stiff in very cold weather use a little more tallow 
 and beeswax, or a little less rosin. 
 
 2. Ointment of St. John's Wort and Stramonium, for 
 Tumors, Bruised and Blackened Spots, etc.— Tops and flowers, 
 recently picked, of St. John's wort {hypencum perforatum), fresh stramonium 
 leaves, each J>^ lb. ; lard, 1 lb. Directions — Bruise the herbs and put into 
 the lard and gently heat for an hour, then strain. Rub and heat into the swell- 
 ings, caked breasts, hard tumors and ecchymosed spots (spots which have 
 been bruised and the blood settled under the skin) thoroughly. 
 
 Remarks. — Prof. King also says the saturated (as strong as can be made) 
 tincture of the St. John's wort is nearly as valuable as that of arnica, for 
 bruises, and may be substituted for it in many cases. (Sec also the recipe for 
 coughs, colds, hoarseness, etc., for the further value of St. John's wort.) 
 
DR. CHASE'S RECIPES. 97 
 
 3. Salve or Ointment for Cuts, Sores and Cracks made in 
 Husking, Salt-Rheum, Seurvey, Head Boils, etc.— Mutton tallow, 3 
 lbs. ; rosin, \% lbs. ; sal-ammoniac (crystals) ,2 ozs.; sweet oil, 1 pt. Directions 
 — Melt the rosin and tallow together; dissolve sal-ammoniac in a little water, after 
 having powdered it fine, then stir it into the mixture; put in the oil, or enough 
 of it to reduce to a paste, or ointment, then place in boxes, or a jar that can be 
 covered. To apply, it is best to keep a little of the sal-ammoniac dissolved in a 
 little water, sufficient to give the water rather a sharp taste, and first wet the 
 part to which the ointment is to be applied, with the sal-ammoniac water. The 
 healing will be quick and satisfactory. 
 
 Remarlts. — I obtained this from a Welsh blacksmith at Moawequa, 111., 
 who thought it had no equal in the world as a healing ointment, or salve, as he 
 called it. It will be found valuable for cracked fingers in husking, as well as 
 for general purposes. 
 
 4. Itch Ointment, or Wash, Preferable to the Old Method. — 
 Quicklime (good stone lime, just slacked), 1 part; sulphur, 2 parts; water, 10 
 parts; by weight say 3^ oz. of the lime, 1 oz. of the sulphur, and 5 ozs. of 
 water, make the right proportions. Directions — Boil together in a porcelain 
 dish, stirring constantly with a stick, till it is the shade of cinnamon essence. 
 When cool, bottle and keep corked. Apply a small quantity to the parts affected. 
 
 Remarks. — This is from Dr. A. B. Mason, who says of it: " It is much 
 nicer to use than the old sulphur ointment: and will effect a cure with fewer 
 applications." It can be relied upon. 
 
 5. Ointment and Salve for General Purposes, Norton's. — 
 I. For the ointment, lard, 1 lb. ; rosin, 5 ozs. ; beeswax and gum camphor, 
 each 2 ozs. ; oil of origanum and spirits of turpentine, each 1 oz. Directions 
 — Melt the lard, rosin and beeswax together; break up the camphor gum as fine 
 as you can, and when you remove the first from the fire, after all are melted, 
 stir in the gum and continue to stir till the camphor gum is melted and all is 
 quite cool; then put in the origanum and turpentine, and keep stirring until it 
 sets, or stiffens; box, or put in a fruit can, and cover to exclude air. 
 
 Remarks. — " It is good, very good, for all general purposes," says my sister, 
 Mrs. Norton, from whom I obtained it. 
 
 II. For the Salve. — Use 5 lbs. of rosin; and in place of the lard use 6 ozs. 
 of mutton tallow; all the other ingredients as for the ointment, and melt; 
 but as soon as the gum camphor is melted, and after having removed it from 
 the fire, put in the oil and turpentine, and stir well for a minute or two; then 
 pour into cold water, and pull and work the same as shoemaker's wax; then 
 roll into sticks, and wrap each stick by itself. 
 
 Remarks. — Valuable as a strengthening salve or plaster to apply over all 
 weaknesses, rheumatic and other pains, anywhere on body or limbs. 
 
 6. Glycerine Ointment for Chapped Hands, Lips or Pace, 
 Chafes, Hemorrhoids, etc. — Oil of sweet almond, 2 ozs. ; spermaceti and 
 wliite wax, each 3^ oz. ; best glycerine, 1 oz. ; oil of rose, a little. Directions 
 — Melt the spermaceti and wax in the oil of almond by gentle heat; then stir in 
 
 7 
 
98 DR. CHASE'S RECIPES. 
 
 the glycerine and oil of rose, and put up in small jars or wide-mouthed bottles. 
 In cold weather it must be warmed to apply. Keep covered or corked. 
 
 The American Agriculturist, in the following item, says of the uses of this 
 ointment: 
 
 " It is excellent for softening the skin, for chafed places, for moistening 
 corns or calloused feet or toes, and especially for chapped face, lips or hands. 
 When the hands are chapped or cracked, or roughened by cold, wash them 
 clean with soap, and rub them well with this ointment, wiping it oif to prevent 
 soiling clothing. If tliis is done at night, the hands will be soft and in good 
 condition in the morning, except when deeply cracked. It is very good to apply 
 to the hands after ' washing-day.' It is excellent to use by those afflicted with 
 the distressing trouble known as hemorrhoids, or piles." 
 
 7. Salve, or Balsam, for Wounds, Cracks, or Internal Pains. 
 
 — Rosin, 2}'^ lbs. ; spirits of turpentine, 1 qt. ; balsam of fir, 4 ozs. ; oil of hem- 
 lock, 2 ozs. Directions — Melt the rosin, and remove from the fire; then, when 
 n little cool, stir in tlie fir, turpentine, and last, the oil of hemlock, continuing 
 to stir until cool enough to remain permanently mixed. 
 
 Remarks. — I saw this salve on the hands of a Mr. E. B. Mason, a farmer 
 of Ann Arbor, Mich., upon cracks and a wound of considerable extent. 
 Noticing its white appearance and adhesiveness, I inquired about it; he told me 
 he had used it for several years, and thought it had no equal for wounds, sores, 
 ■cracks from husking, etc., and also as a "plaster" over any internal pains 
 ■whatever. He spoke of it so highly that I was induced to obtain it for my 
 Third Book. I know it must be valuable; but I think it will prove too soft 
 for hot weather. Tlien to use only half of the spirits of turpentine and possibly 
 J^ lb. more rosin is all the modification needed to adapt it as a plaster to be 
 applied to other parts of the body. It would be very valuable to wear over a 
 sore breast, whether from strain or soreness of the lungs. See also the Centen- 
 nial Recipes from ' ' Poor Will's " Almanac, at the close of this department, for 
 nn ointment for these purposes. 
 
 8. Salve for Inflamed Wounds, Prom Taking Cold in Them. 
 
 — Lard, 8 ozs., melted 3 or 4 times, and cooled each time in cold water (vaseline 
 ■or cosmoline is now used without the purification, and will do as well, and pos- 
 sibly better,); then stew in it 2 fair sized onions sliced, and strain. This 
 is an excellent salve for inflamed wounds. Apply twice or thrice daily, as 
 needed. Twice is enough unless excessive ulceration, or running of consider- 
 able matter. 
 
 9. Salve, Carbolic, for Burns, Sores, etc. — Lard, 10 ozs.; white 
 wax, 5 ozs. ; balsam of fir and carbolic acid, each 1 oz. Directions — Melt 
 the lard and wax together, then add the fir, and when it begins to thicken, by 
 cooling, stir in the carbolic acid, and put up in tin boxes, or a suitable jar, 
 covered tightly for use. 
 
 Remarks. — The balsam of fir is very soothing and healing, and makes the 
 salve stick better to burns or other open sores, at the same time it hides the dis- 
 agreeable odor of tlie carbolic acid Many persons tliink there is no salve equal 
 to those made with the carbolic acid. I think vaseline, 10 ozs., would be better 
 than the lard as above given. 
 
DR. CHASE'S RECIPES. 99 
 
 10. Salve, or Ointment, Green, for Old Sores, Ulcers, Can- 
 cers, etc. — Rosin and beeswax, each 1 oz. ; ntiutton tallow or lard, 4 ozs. ; 
 pulverized verdigris, 1 dr. Directions— Melt the two first together and stir 
 in the verdigris, stirring till cold. Dress the sores, ulcers or wounds, above 
 named, morning and evening, after cleaning them properly with castile soap, 
 if necessary, and apply a mixture of equal parts of tinctures of myrrh, aloes 
 and blood-root. And if any fungus (proud flesh), sprinkle on powdered blood- 
 root or finely pulverized burned alum, then the salve, or more properly, the 
 •ointment. 
 
 Remarks. — Dr. Gunn thinks this a very valuable treatment, especially for 
 old or long standing ulcers. 
 
 11. Salve or Poultice, Robinson's, for Sores, Inflammation, 
 •etc. — Scrape plenty of raw potatoes and thicken it with finely pulverized char- 
 coal. Apply freely to the sore, or inflamed part, and renew as often as it 
 becomes dry, or once in 3 or 4 hours. 
 
 Remarks. — It cured a boy's leg which had been injured in such a way 
 as to cause a large sore and extensive swelling, becoming so bad the doc- 
 tors expected amputation would be necessary; but a neighbor recommended this 
 salve, or poultice, which cured and saved the leg. Then it will do it for others 
 too. 
 
 11. A flaxseed poultice thickened with pulverized charcoal will prevent 
 the spreading, or extension^ of mortification, separating the mortified parts 
 from the healthy, at least it did this once on my own person, when only a boy, 
 where one of my feet, and some of the toes, had been badly crushed by a 
 threshing machine and mortification set in. Fail not to try one or the other, 
 AS occasion may demand. 
 
 12. Pumpkin Poultice for Painful Inflammations, Swell- 
 ings, etc. — A correspondent of the New York Farmers' Club, published in 
 'the American Agriculturist, gives an instance in which a woman's arm was 
 swollen to an enormous size and painfully inflamed. A poultice was made of 
 stewed pumpkins, which was renewed every 15 minutes, and in a short time 
 produced a perfect cure. The fever drawn out by the poultices made them 
 extremely offensive as they were taken off. 
 
 Remarks. — In such cases after the inflammation is reduced by the poultices 
 some good, mild liniment, like Mrs. Chase's, should be applied from time to 
 time, for the purpose of strengthening, healing, etc. 
 
 13. Salve and Other Treatment— For Quinsy and Gathered 
 Breast. — I. Obtain oil of spike, sweet-oil, British oil and spirits of turpen- 
 tine, each 1 oz. Put lard, 1 pt. , over the fire in a suitable dish, and burn or heat 
 it till it is a brown color, then remove from the fire, and, when cool enough 
 to allow the finger in it, add the oils and mix well. 
 
 II. Take oats, 1 gal., and put in a kettle, with vinegar to cover, and boil; 
 then fill two woolen stockings with the boiled oats, and sew up, and keep steam- 
 ing hot, or as hot as can be borne, upon the neck; now grease the throat thor- 
 •Gughly with the salve, and apply one of the stockings to drive in the salve. 
 
100 DB. CHASES' RECIPES. 
 
 changing every 10 minutes, greasing well each change until the sweating is 
 kept up 2 or 2}^ hours; then wash off with soda in warm water, change all 
 damp clothing, and allow a good rest. It may be repeated next day, if needed, 
 but seldom will be. It is equally good for gathered breasts; but in either case 
 be careful not to take cold. 
 
 14, "Weak Back, Valuable Plaster for. — Burgundy pitch and 
 camphor gum, each 1 oz. ; opium, 1 dr. Directions — Melt the pitch, and 
 having broken up the camphor, and made the opium gum into as fine bits as 
 you can, stir them in and see that they are dissolved and evenly mixed. Spread 
 the plaster very thinly on soft leather ; wash the back with vinegar as hot as it 
 can be borne; then rul.> the parts with dry flannel to make it red, and apply the 
 plaster hot, and wear it as long as needed, renewing, if necessary. Remember 
 this, in applying a plaster to any place, if there is anj^ hair where it is to be 
 applied, always clip it off as close as possible, or shave it off, as thought best. 
 A bandage will have to be worn with this, as it will work out and soil the 
 clothing without it. 
 
 Remarks. — I obtained this recipe from Mr. Moross, of this city (Toledo), a 
 grocer, who said he was cured by it, after he had tried all the doctors, been to 
 Saratoga for a season, etc., without benefit. And he also assured me that he 
 had given it to others who were very bad (the doctor claiming disease of the 
 the kidneys); one who had tried everything and was going home to die, by 
 using this plaster became a well man. I have tried it personally and find it 
 valuable, and deem it worthy of great confidence. I would suggest, however, 
 that the addition of 1 oz. of rosin to this salve would prevent its running, with- 
 out injuring its value. 
 
 15. Counter-Irritation, Croton Oil for. — In cases of chronic sore 
 throat, lung coughs, asthma, bronchitis, consumption, inflammation of the 
 liver, spleen, etc., as a counter-irritant, the following will be found very satis- 
 factory: Croton oil, 1 dr.; spirits of turpentine, 2 drs. ; mix. Directions — 
 Which be careful to follow: With the finger rub on the mixture thoroughly, 
 covering a space about the size of a silver dollar, or larger, as deemed best, from 
 the amount of cough, or soreness over the part affected, 4 to 6 times; the 
 finger should carry enough for the size of the dollar. In about 12 to 24 
 hours, the skin becomes red, and slight pimples arise, but if they do not rise in 
 36 hours rub on again in the same manner, but not quite so freely. These 
 pimples will ripen into pustules, and fill with water, or a thick yellow matter, 
 according to the condition of the system, and must be opened with a needle, 
 and the matter pressed out and carefully wiped off with a soft cloth, then 
 washed with soap suds (castile is best), and this filling and refilling ought to go 
 on for 3 to 6 days. Wash every night and morning, or at least once daily, 
 according to the amount of matter, or itching which may occur. As this crop 
 discontinues to run make another application as near to the first as you can, 
 and continue this as long as needed. 
 
 Remarks. — The above mixture makes a mild and bearable sore ; wliile the 
 croton-oil alone, as formerly used, makes ugly sores and causes terrible itching 
 
DR. CHASE'S RECIPES. 101 
 
 or sliarp burning pain, and so does the old Irritating Plaster, which is not 
 necessary to produce the desired effect. This raises only in pimples, while the 
 old Irritating plaster ulcerates the whole surface, and is very tedious and 
 troublesome to be borne. Dr. Sykes, of Chicago, makes great use of this mix- 
 ture, wherever and whenever needed, and I have used it with much satis- 
 faction. 
 
 16. Spiced Plaster or Poultice, to Kemove and Prevent 
 Nausea and Vomiting. — Ginger, cloves, cinnamon, and black pepper, 
 each )^ oz. ; caj'enne pepper, J^ dr. ; all these in fine powder; tinct. of ginger, 
 }^ oz. ; sufficient strained honey or molasses to make it to the consistency of a 
 poultice — rather stiff; apply over the stomach. 
 
 17. Itch, Valuable Ointment for. — Lard, }i\h.\ sulphur, i^oz.; 
 white precipitate and benzoic acid, each J^ dr. ; sulphuric acid and oil of berga- 
 mot, each % fL. dr. ; saltpeter, 1 dr. Directions — Have the saltpeter in 
 powder; melt the lard, remove from the lire, and pour into an earthen dish; 
 then put in the other ingredients, stirring till cold. Anoint well, night and 
 morning, until cured, which it is sure to do, as it kills the itch-mite, which bur- 
 rows in the skin and causes the itch. 
 
 18. Healing Ointment or Black Salve for Inflammations, 
 Wounds, Ulcers, Burns, Etc. — Olive-oil, IJ^ lbs.; bees-wax and un- 
 salted butter, each 2 ozs. ; white pine pitch, called also white turpentine, 4 ozs.; 
 red lead, i^ lb. ; honey, 6 ozs. ; powdered camphor gum, 4 ozs. Directions — 
 Put the olive-oil into a suitable kettle, place on a stove, and bring it to a boiling 
 heat (remembering tliat it takes nearly 3 times the heat to boil oil that it does to 
 boil water); then, the lead being in fine powder, stir it in, as you would make 
 '• mush," and continue the heat, and stirring till it becomes a shining black or 
 deep brown. Remove from the fire, the bees-wax being shaved finely, stir it in; 
 then the other ingredients, the powdered camphor last. Spread on a cloth and 
 apply. 
 
 19. Stimulating Ointment for Cold Feet, caused by Sweat- 
 ing in Consumption and other Exhausting Diseases. — Oil of but- 
 ter, 1 pt. ; oil of bergamot and strong tinct. of capsicum, each 1 oz. Direc- 
 tions — To make the oil of butter, take sufficient butter and put into a kettle of 
 water, boil well and stir; then set off till next day, and take the oily butter off 
 the water, put in the tincture of capsicum and simmer, to evaporate what water 
 is in it; when cool stir in the oil of bergamot. Box tightly, or put into a large 
 mouthed bottle, for use. Rub on a tea-spoonful of this, night and morning, and 
 heat into the bottoms of the feet and palms of the hands, which will soften 
 them, remove all hardened skin, etc. By its stimulation it helps to relieve 
 their tendencies to sweating and also of a sense of heat, or burning, which is 
 sometimes verj^ annoying. 
 
 20. Magnetic Ointment, for Burns, Cuts, Sores, etc.— Make 
 the same as the above, except by using the oil of origanum in ]>lace of the 
 tincture of capsicum. 
 
 Remarks. — This and the stimulating ointment will be found very reliable 
 
102 DR. CHASE'S RECIPES. 
 
 for what they are recommended; this last for all purposes of healing and soft- 
 ening old sores as well as fresh cuts, bruises, burns, etc. 
 
 21. Salve or Ointment, for Barber's Itch and Other Sores 
 of a Chronic and Malignant Character.— A Mrs. H. J. Merrill, of 
 Toledo, O. , gives me the following, which she had used many years, with great 
 success, on all bad sores of long standing, and of an irritable character: Cleanse 
 the sore well with warm castile soap suds, dry carefully with soft cloths and 
 apply sparingly at first, as it will " bite," to show its power over the disease. 
 Gunpowder, sulphur and alum, each, powdered, 2 table-spoonfuls; unsalted 
 lard, or fresh made unsalted butter, % P*- Directions — Put into an earthea 
 dish and stew on the back of the stove for 24 hours, strain and bo.v for use. 
 
 1 . ITCHING (Prurigo), TO CURE — Magical.— Dilute (the medici- 
 nal) hydrocyanic acid and sugar of lead, each 2 drs. ; alcohol, 3 ozs. ; distilled or 
 soft water, 1 pt. Directions — Dissolve the lead in the water, then add the 
 acid and shake well, then the alcohol. Wet cloths and lay upon the itching 
 parts, or apply with the finger, as the case will allow, frequently. 
 
 Remarks. — The acid is poisonous, hence keep it out of the way of children. 
 It is claimed to be magical in its quick relief of itcliing of any part, but not 
 upon open sores nor where the skin is broken. It is perfectly safe to use, when 
 so extensively diluted as this is. 
 
 2. Itching in Leucorrhoeal Cases, etc.-More recently in these cases, 
 of prurigo, or itching of the external parts, the following has been used con- 
 siderably, and, it it claimed, successfully: Bisulphide, or bisulphite, of soda, 
 and soft water, each 2 ozs. ; glycerine] 3 ozs. ; mix and apply frequently, with 
 cloths, if the patient is confined to bed, to be laid upon the parts. 
 
 3. Itching, or Prurigo, Ointment for.— My old friend. Dr. T. B. 
 King, of Toledo, O., takes: Oxide of zinc ointment, 1 oz.t camphor gum, 20' 
 grs., grind to a fine powder, with a few drops of alcohol, and mixed in, then 
 12 to 15 grs. of red precipitate, also rubbed into the zinc ointment. Rub a little 
 upon the parts, and if a fold of the skin or flesh comes together and chafes, a 
 little of the ointment upon a soft cloth and put between, soon relieves. 
 
 4. Ointment for Chafing, Itching or Prurigo.— Camphor gum 
 and white wax, each 1 oz. ; mutton tallow, 2 ozs. ; red precipitate and oxide of' 
 zinc, each 3 drs. ; tannic acid, 1 dr. Directions — Triturate the camphor gum 
 with a little alcohol, melt the tallow and wax by gentle heat, and stir, and rub 
 all together thoroughlj' till cool. Used as above, or as for regular itch. 
 
 Remarks. — When it can be obtained, the oil from 4 ounces of freshly made 
 unsalted butter in place of the mutton tallow is preferable. (To make oil of 
 butter see stimulating ointment, etc.) 
 
 1. CHAPPED HANDS, LIPS, CHAPES, ETC.— Cold Cream 
 of Glycerine and Hose for.— A cream, or liquid, for the above purposes 
 is made by u.sing 1 oz. of white melted wax; 4 ozs. of glycerine, with oil of 
 rose or other flavor to suit, 4 or 5 drops, to flavor. 
 
 2. Hands, to Soften, Remove Tan, Freckles, etc. — Lemon juice 
 and glycerine, equal parts, say 1 oz. of each, will not only soften the hands^ 
 
DR. CHASE'S RECIPES. 103 
 
 but will remove tan, or sun-burn, and also freckles, by frequent applications. 
 For freckles, however, I should add 3^ to 1 dr. of powdered borax, which will 
 not injure it for the other purposes. (See moles, freckles, pimples, etc.) 
 
 3. Pace or Toilet Wash, in Place of Powders.— Although this 
 can hardly be called a medicine, yet it seems to me to be the appropriate place 
 for it, in connection with the preparations for chapped lips, hands, etc., so I 
 give it a place here, knowing it to be just what many ladies, who have lost the 
 naturally delicate tint of health by the cares and labors of the household, or by 
 sickness, will be desirous to make use of, as I know there is nothing in it that 
 will in any manner injure the skin. Finest prepared chalk, 1 oz. ; cologne and 
 alcohol, each 2J-^ ozs. ; distilled water, IJ^ ozs. ; glycerine, J/^ oz. ; ex. of helio- 
 trope, 1 dr. Triturate, or rub the chalk, thoroughly in about 1 oz. of the spir- 
 its, then mix all together. Dikections — Shake the bottle well, then apply with 
 a soft sponge or soft cloth, and allow to dry; then with the cloth remove the 
 chalk from the face, to suit the complexion, or your taste. If too much is 
 left on it will appear deadly white, rather than lively and natural. If properly 
 used, as I have seen it, it is indeed very nice. 
 
 1. NERVOUSNESS AND SLEEPLESSNESS. — New and 
 
 Successful Remedy. — Wm. A. Hammond, M. D., states that he has 
 recently used the bromide of calcium (lime, from the Latin calx, lime), in a 
 number of cases in which the bromides were indicated, and is satisfied of its 
 great efficacy. He says: 
 
 " The dose is from 15 to 30 grs. or more for an adult. It is especially use- 
 ful in those cases in which speedy action is desirable, as, owing to its instability, 
 the bromine is readily set free, and its peculiar action on the organism obtained 
 more promptly than when either of the other bromides is administered. Chief 
 among these eti'ects is its hypnotic (sleep producing) influence, and hence the 
 bromide of calcium is particularly beneficial in cases of delirium tremens, or 
 in the insomnia (inability to sleep) resulting from intense mental labor or excite- 
 ment. 
 
 " I gave a single dose of 30 grains of this to a gentleman, who, owing to 
 business anxieties, had not slept for several nights, and who was in a state of great 
 excitement. He soon fell into a sound sleep, which lasted for 7 hoiirs. The 
 next night, as he was wakeful, I gave him a like dose of bromide of potassium, 
 but it was without effect, and he remained awake the whole night. The sub- 
 sequent night he was as indisposed to sleep as he had ever been, but a dose of 
 30 grains of bromide of calcium gave him 8 hours sound sleep, and he awoke 
 refreshed with all unpleasant cerebral (head) symptoms — pain, vertigo, and con- 
 fusion of ideas — entirely gone. 
 
 "In a number of other instances a single dose has sufficed to induce sleep 
 — a result which very rarely follows the administration of one dose of any of 
 the other bromides. [Then, of course, it is better than the others, as formerly 
 used.] 
 
 " In those exhausted conditions of the nervous system attended with great 
 irritability, such as are frequently met with in hysterical women, and which 
 are indicated by headache, vertigo, insomnia and a mental condition of extreme 
 excitement, bromide of calcium has proved in my hands of decided service. 
 Combined with the syrup of the lacto-phosphate (milky phosphate) of lime, it 
 scarcely leaves anything to be desired. An eligible formula is: Bromide of cal- 
 cium (lime), 1 oz.; syrup of lacto-phosphate of lime, 4 ozs.; mix. Dose — A 
 tea-spoonful 3 times a day in a little water. 
 
104 DR. CHASE'S RECIPES. 
 
 " In epilepsy I have thus far seen no reason for preferring it to the bromide 
 of potassium or sodium, except in tliose cases in whi(;h the paroxj'sms are very 
 fretiuent, or in cases occurring in very young infants; of these latter, several 
 whicli had previously resisted the bromide of potassium, have yielded to the 
 bromide of calcium. " It does not appear to cause acne (a pustular affection of 
 the skin) to anything like the extent of the bromide of potassium or sodium." 
 iVcw York Medical Journal. 
 
 2. Sleeplessness, Simple Remedy, but Successful With 
 Many. — For those troubled with sleeplessness from literary labor, or other dis- 
 turbances of the nervous system, a writer of experience says, "Just before 
 retiring eat 3 or 3 small raw onions, with a little bread, lightly spread with fresh 
 butter, which will produce the desired effect, saving the stupefjang action of 
 drugs. " 
 
 Remarks. — This plan of eating raw onions has not only been satisfactorily 
 tried to obtain sleep, but eating them once or twice daily with the meals has also 
 proved valuable to those troubled with dyspepsia. 
 
 3. "Wooing Morpheus— The God of Sleep or Dreams.— Wet half 
 a towel, apply it to the back of the neck, pressing it upward to the base of the 
 brain, and fasten the dry half of the towel over so as to prevent the too rapid 
 evaporation. The effect is prompt and charming, cooling the brain and indu- 
 cing calmer, sweeter sleep than any narcotic. Warm water may be used, though 
 most persons prefer cold. To those suffering from over excitement of the brain, 
 whether the result of brain work or pressing anxiety, this simple remedy is an 
 especial boon. 
 
 4. Sleep, Amount Needed by Different Persons.— It has been 
 found that tall and corpulent persons require more sleep than those of thin and 
 spare habit of body. In health, generally, from 6 to 8 hours of sleep are 
 required to restore the nervous energy exhausted by the labors of the day. At 
 first, upon retiring, always lie upon the right side, to allow the easier and more 
 ready passage of the food, as digested, from the stomach; and especially eat 
 nothing heavy and hard to digest at supper — a light supper is far preferable 
 and absolutely necessary to enjoy good health. If half sick, or debilitated 
 persons can take 9 hours sleep it will be all the better for them. 
 
 5. Sleep as a Medicine. — A physician says: The cry for rest (sleep) 
 has always been louder than the cry for food. Not that it is more important, 
 but that it is often harder to obtain. The best rest comes from sound sleep. 
 Of two men and women, otherwise equal, the one who sleeps the best will be the 
 most moral, healthy, and efficient. Sleep will do much to cure irritability of 
 temper, peevishness and uneasiness. It will restore to vigor an over-worked 
 brain. It will build up and make strong a weary body. It will cure a head- 
 ache. It will cure a broken spirit. It will cure sorrow. Indeed, we might 
 make a long list of nervous and other maladies that sleep will cure. The cure 
 of sleeplessness requires a clean, good bed, sufficient exercise to produce weari- 
 ness, pleasant occupation, good air, and avoidance of stimulants and narcotics. 
 For those who are over worked, haggard, nervous, who pass sleepless nights, 
 we recommend the adoption of such habits as shall secure sleep, otherwise life 
 will be short, and what there is of it sadly imperfect. 
 
DR. CHASE'S RECIPES. 105 
 
 Remarks. — It is claimed by many scientific men that it is best to always lie 
 with the head to the north, on account of the fact — a supposed fact, at least, — 
 that there is an electric current passing through the system when one is lying 
 down, whether awake or asleep, and that its influence is best with the head to 
 the north. Invalids, at least, had better do it, if the situation of their room will 
 allow it. Lying with the head a little the highest prevents considerably the 
 flow of blood to the head, and, therefore, induces sleep. A hot foot-bath, with 
 mustard in it, on retiring, draws the blood from the head and aids in getting 
 sleep, and sponging the whole length of the spine with hot water for 15 min- 
 utes just before going to bed often ensures a good night's sleep; active exercise 
 in the open air, or a brisk walk, are great helps to this end — procuring a good 
 night's sleep; but opium, chloral, or spirits of any kind, only tend to 
 sleeplessness, rather than sleep, hence should never be resorted to, from the dan- 
 ger of establishing a habit which can not be overcome. It has been generally 
 believed that lish furnished a large amount of brain food, or phosphorus; but 
 this, of late, is considered to be an error, as it is now believed they do not have 
 any excess of phosphorus over other animals. From the length this subject 
 has reached, I trust I may be excused for closing it with an item to amuse 
 rather than for any particular benefit which may be derived from it; yet, in one 
 sense, it may do good to that class of persons who consider fun better than 
 physic, and hence I trust that the subject of ' ' brain tissue, " as put forth by the 
 Spnngfield Republican below, under the head of " Fun better than Physic," will 
 be read with satisfaction. It says: 
 
 "There is a party, fat and stout 
 
 As any Turk on Bosphorus, 
 Who at our dinner table sits. 
 And ne'er his babble intermits. 
 But prates of mush and wheaten grits, 
 
 And ' mean amount of phosphorus.' 
 
 ' ' He always airs his favorite theme, 
 
 Nor cares a penny's toss for us. 
 But rails at beef with ' Pooh! ' and 'Pish!' 
 And calls for cod and other fi.sli. 
 Hoping to gain — his dearest wish — 
 
 ' The mean amount of phosphorus.' 
 
 " Oh! that he'd change his boarding place — 
 'Twould surely be no loss for us — 
 But there's one consolation yet. 
 His star, ascendant, soon will set. 
 Some time he'll die, and then he'll get 
 ' His full amount of phosphorus. ' " 
 
 1. CROUP.— Instantaneous Relief— Internal Remedy.— It is 
 
 claimed that alum and sugar will cure croup in one minute, by shaving or 
 grating off 1 tea-spoonful of the alum and mixing it with twice as much sugar, 
 and giving it at once, the relief being almost instantaneous. Half these 
 amounts may be repeated once or twice, }4 hour apart, if the relief is not per- 
 manent. 
 
106 DR. CHASE'S RECIPES. 
 
 2. Croup, External Remedy. — Saturating (thoroughly wetting) flan- 
 nel with spirits of turpentine, and placing upon the throat and chest, has the 
 credit of being a sovereign remedy, i, e., effectual in controlling the disease. 
 If considerable distress is manifested when the child wakes up, and after the 
 flannel has been applied a few minutes, 3 to 5 drops of turpentine may be given 
 on a lump of sugar. Every family should keep turpentine in the house. 
 
 3. Croup, Emetic for. — If the foregoing fail in any case, an emetic 
 may be given, of fl. ex. of ipecac, 5 or 6 drops, every 5 or 6 minutes, for a 
 child of 4 years, giving warm water after 2 or 3 doses have been given, contin- 
 uing the fluid extract as at first, until vomiting takes place, which will occur 
 generally by the time 5 or 6 doses have been taken; a little more, or a little less, 
 for older or younger children. 
 
 4. Croup, Instantaneous Emetic for. — Two tea-spoonfuls of mus- 
 tard mixed in 3 or 4 table-spoonfuls of warm water, for a child with croup, 
 relieves at once by causing vomiting. A tea-spoonful of lard warmed and given 
 is also said to be an instantaneous emetic. Either may be repeated if necessary. 
 
 5. Croup, Onions a Sure Cure for. — A lady who speaks from expe- 
 rience, says; That probably 9 children out of 10 who die of croup might be 
 saved by the timely application of roasted onions, mashed and laid iipon a nap- 
 kin, and a small quantity of goose oil, sweet oil, or even lard, put on and 
 applied as hot as can be borne comfortably to the throat and upper part of the 
 chest, and to the feet and hands. 
 
 Remarks. — The application of the roasted onions, with only a little oil 
 upon them, to the throat and upper part of the breast, will be veiy good ; but, 
 upon the feet and hands I should not apply any oil, as the object there is to 
 draw the blood to these extremities, and hence it will be more drawing without 
 the oil. Use such internal remedies also as the case seems to demand, and aa 
 are at hand. See the use of the juice of onions with sugar (making an onion 
 syrup), for internal use in children's colds. I have no doubt of its value for 
 croup, as well as colds and coughs. 
 
 6. Croup, Instant Relief for. — Dr. Bachelder, in the Journal of 
 Chemistry, says: " Croup is relieved instantly with a solution of hydrochloric 
 (muriatic) acid, about the strength of cider vinegar." This would be about J^ 
 oz. of the muriatic acid, as now more generally called, to 4 ozs. of water. It 
 is often used as a gargle of this strength for elongated palate, sore mouth and 
 sore throat in scarlet fever, etc. The doctor adds: "As far as my experience 
 goes, this acid solution stops all morbid development in the throat as surely as 
 the hoe will stop pig-weeds on a hot, sunny day. Apply it to the throat with a 
 brush or sponge, or use as a gargle, if the child is old enough." 
 
 7. Croup, Preventive of. — For children who have a tendency to 
 croup, or throat difficulties, get a piece of chamois skin, make it like a little 
 bib, cut out the neck and sew on tapes to tie it on ; then melt together some tallow 
 and pine pitch, nib some of this in the chamois, and let the child wear it all 
 the time. Renew this with the mixture occasionally. 
 
 Remarks.— T\\\s, will be found very valuable, as it will prevent the penetra- 
 
DR. CHASE'S RECIPES. 107 
 
 tion of wind to the breast, keep the parts warm, and also impart the medical 
 properties of the pitch, by absorption, to the system. About equal parts of 
 tallow and pitch will be proper, or tallow enough to prevent it from sticking ta 
 the skin, as common plasters do. 
 
 8. Croup, Diphtheria and Sore Throat, to Avert.— The New 
 York Evening Post recently made the following sensible remarks upon the 
 necessity of watching the childrens feet. It says: 
 
 "A life-long discomfort or a sudden death, often come to children through 
 the inattention or carelessness of the parents. A child should never be allowed 
 to go to sleep with cold feet; the thing to be last attended to is to see that the 
 feet are dry and warm. Neglect of this has often resulted in dangerous attacka 
 of croup, diphtheria or a fatal sore throat. Always on coming from school, 
 on entering the house from a visit or errand in rainy, muddy or thawy weather, 
 the cliild should remove its shoes, and the mother should herself ascertain 
 whether the stockings are the least damp. If tney are, they sliould be taken 
 off, the feet held before the fire and rubbed with the hands till perfectly dry, 
 and another pair of stockings and another pair of shoes put on. The reserve 
 shoes and stockings sliould be kept where they are dry, so as to be ready for 
 use on a minute's notice." 
 
 1. HEADACHE, TO CURE.— Take a quart bottle and nearly fill it 
 with water, then put in spirits of hartshorn and spirits of camphor, each 1 oz. , 
 and 1 table-spoonful of salt; shake well to dissolve the salt; then wet cloths 
 with this and apply to the head, and renew as often as they become hot until 
 relieved. If the stomach is sour, causing the headache, taking a little bi-carbon- 
 ate of soda (baking soda) in water, may help in its cure. 
 
 2. Sick Headache, Tea and Coffee Often the Cause. — A dis- 
 tinguished doctor of New York, a man of wide experience, says of sick head- 
 ache: 
 
 " Not a case of this disease has ever occurred within my knowledge, except 
 with the drinkers of narcotic drinks (referring to tea and coffee), and not a case 
 has failed of being cured on the entire renunciation of those drinks. Whatever 
 may be said of the violations of physical law in other respects, tea and coffee 
 may claim sick headach(; as their highly-favored representative." 
 
 Dr. Alcott, in writing on this subject, says: " We are driven to the conclu- 
 sion that no person can use the smallest quantity of tea or coffee, or, in fact, of 
 any drink but pure water, without more or less deranging the action of the 
 stomach and liver, and ultimately, through these, the nerves and brain, of 
 the whole system. Nay, we are driven to a position stronger still, whicli is, 
 that no person can take these poisons at all, without, in a greater or less degree, 
 abridging human happiness and human life." — Christian Advocate. 
 
 Remarks. — That the above is the general opinion of our best physicians, 
 and other scientific men, there is not a doubt. For my own part I know that 
 the giving up of tea and coffee, and substituting half milk, and half water, for 
 a few weeks at one time, did me much good. For great lovers of tea and 
 coffee, among my patients, I have insisted that they take them of only half the 
 usual strength, especially with those who have frequent headaches, and I claim 
 it would be better for all ; but I do believe that some warm drink, for general 
 use, and taking tea or coffee of half the usual strength, as I now do, may be 
 allowed, if not more than one cup is taken at a meal. 
 
108 DR. CHASE'S RECIPES. 
 
 3. Headache and Toothache, Ely's Magic Remedy for.— 
 
 Alcohol, the best, 8 ozs. : aqua ammonia, 2 ozs. ; English oil of lavender, 1 dr.; 
 camphor gum, % oz. ; chloroform, 1 oz. ; sulphuric ether, % oz. ; spirits of tur- 
 pentine, 1 dr. ; mix. Directions — Smell it, changing from nostril to nostril, 
 for a few minutes, and also bathe the head with it. Keep this up a short time, 
 or until relieved, which must be quickly. 
 
 For Toothnclie. — Put cotton wet with it into the tooth, and also apply around 
 the gums and front of ears, where the nerves pass near the surface. It is really 
 magical in its action. Keep the finger over the bottle when not inhaling, as it 
 is quite evaporative. 
 
 4. Headache,, Heartburn, etc., Bemedy. — A tea-spoonful of bi- 
 carbonate of soda (baking soda) in 3 or 4 table-spoonfuls of peppermint, or 
 cinnamon water, with }4, tea-spoonful of powdered ginger, or a little essence of 
 Jamaica ginger added, and taken immediately after each meal, will generally 
 remedy this in a few days. A dose of this, and repeated in an hour, will be 
 good in headache arising from acidity of the stomach. If the regularly pre- 
 pared water (cinnamon or peppermint) are not on hand, put 3^ tea-spoonful of 
 either of the essences in water, with tlie powdered ginger, or essence of ginger 
 and the soda; or plain water will do, only not quite so pleasant. 
 
 5. Heart Burn, Bemedy for. — Magnesia, % oz. ; pulverized Turkish 
 rhubarb, 1 dr.; cinnamon water, 1 oz. ; distilled, or soft water, 4 ozs. ; spirits of 
 lavender, 1 dr. Dose — A tablespoonf ul half an hour after each meal. 
 
 Heart, Palpitation of, Fluttering, etc., Bemedies.— When per- 
 sons become weak and feeble, from whatever cause, there is often a palpitation 
 or fluttering of the heart, as many call it, from this weakness. In such cases 
 take any of our good alteratives and tonics to improve the condition of the sys- 
 tem, as per directions; and besides this obtain fl. ex. of cereus bonplandi {a species 
 of the cactus), J^ oz. Dose — Take 10 drops, at bed-time only, in a little water, 
 and generally relief will be realized soon and the cure permanent. At least, I 
 have so proved it. Continue to use the tonic remedies as long as needed. 
 
 7. Heart Disease, the Value of Buttermilk.— In diseases of the 
 heart the French claim that buttermilk is invaluable; as the lactic acid in it dis- 
 solves and prevents ossification (bone-like condition) of the valves, arteries, car- 
 tilages, etc. 
 
 Remarks. — It is worthy of a trial, and no doubt will prove valuable if con- 
 tinued faithfully for several months. 
 
 I. CASTOB OIL— Its Ifauseous and Disgusting Taste Over- 
 come.— I. A little glycerine (half the amount of the castor oil) mixed with 
 castor oil, and 5 to 10 drops of any of the aromatic oils, as sassafrass, winter- 
 green, etc., put into the dose, the natural taste of the oil will scarcely be per- 
 ceived; or, 
 
 II. Take the juice of a lemon or two, put a few drops of essence of cinna- 
 mon into i1. Heat the oil and stir into the lemon juice, which forms an emul- 
 sion, and almost wholly covers the taste of the oil. 
 
DB. CHASE'S RECIPES. 109 
 
 2. Castor Oil Custard. — Prof. King says: " I find it a very pleasant 
 mode of administration, to boil the dose of oil with about a gill of sweet milk for 
 a few minutes, sweeten with loaf sugar, and flavor with essence of cinnamon or 
 other favorite aromatic ; it somewhat resembles custard in its taste and appear- 
 ance, and is readily taken by even the most delicate stomach." 
 
 Remarks. — This is certainly very desirable with children and delicate 
 females, for whom it is often the best cathartic which can be given. 
 
 1. CONSUMPTION, TROUBLESOME COUGH IN— Syrup 
 and Tincture as Used in Charity Hospital, New York.— I. Cough 
 syrup: Bromide of potassium, chlorate of potassium, muriate of ammonia, each, 
 \]4 drs. ; syrup of tolu, 4 oz.; mix. Dose — One table-spoonful every 2 or 3 
 hours. 
 
 II. Cough Tincture: Paregoric, loz.; tincture belladonna, 1 dr.; tincture 
 of hyoseyarmis, 2 drs. ; compound spirits lavender, 1 dr. ; mix. Dose — Ten 
 drops on a lump of loaf sugar every hour until cough is relieved. 
 
 Remarlcs. — For the hacking, or continuous coughing of patients far gone 
 with consumption, either of these will be found satisfactory. But as prevention 
 is better than cure for those who are liable to have consumption, but have not 
 got it fastened upon them yet, I will give the rules of the celebrated Dr. S. S. 
 Fitch, of New York, for its prevention, as they are certainly valuable and ought 
 to be heeded by every one. He claims an absolute preventive in all cases and 
 all persons, but as his rules are so very strict, if they are lived up to, they will 
 certainly do much to prevent the establishment of this disease. They are as 
 follows: 
 
 2. Pulmonary Consumption— Absolute Prevention of— Dr. 
 S. S. Pitch's Rules for. — He says: " There is no disease to which we are 
 liable that is so preventable as consumption. It is absolutely preventable in all 
 cases and all persons. 
 
 I. " From earliest childhood stand erect, walk erect, sit erect, never stoop, 
 always let the weight of the shoulders fall behind you. 
 
 II. ' ' Keep your chest fully expanded by taking constantly, all your life long, 
 full breaths so as to fully expand your chest. Do this at all times. Remember 
 you can not have consumption until your chest shrinks in size, either wholly or 
 partially; so if you keep your chest flexible and constantly expanded you will 
 be safe from consumption. 
 
 III. " Never let a cold run on you. Break it at once by taking active physic 
 and cough medicines, and putting your feet at bedtime in hot water; keep them 
 in until you get in a perspiration, and then go to bed and keep up the perspira- 
 tion with hot drinks (Thompson's old " Composition Tea " is one of the best to 
 use to start perspiration; hot lemonade is good, too); then take a portion of 
 physic, and the next day your cold will be well. By pursuing this course for a 
 length of time you get out of the habit of taking cold, and will rarely take one. 
 Always continue your treatment until your cold is well. 
 
 IV. "Avoid all debauching courses that weaken and reduce your constitu- 
 tion, such as soaking with liquor and actual drunkenness and dissipation of all 
 
110 DR. GUASE'8 RECIPES. 
 
 kinds and gluttony and late night exposures. In fact, lead an honest, orderly 
 life, free from vice and every dissipation, your health will then be equal, regu- 
 lar and constant, and your life a long and happy one. 
 
 V. " Keep your bowels always free by habit, diet or purgatives." 
 
 Remarks. — If these rules are strictly enforced, by parents, with their chil- 
 dren, when small, and by tliemselves, as soon as they can be made to understand 
 their importance, very much will be done to improve the general health, as well 
 as to prevent consumption. None are too old to take counsel from Rules IV. 
 and v., and I might say also from Rule III. 
 
 3. Consumption Ciired After Twelve Years' Suflfering, 
 Living About Sixty Years After the Cure. — The transactions of the 
 Connecticut State Medical Society contains the following paper from Professor 
 S. G. Hubbard, of New Haven, in relation to the cure of the late Rev. Jeremiah 
 Day, former President of Yale College, of tubercular consumption. He says: 
 "President Day, during early life, gave little promise of long life, and when, in 
 1789, in his 17th year, he entered Yale College, he was soon compelled to leave 
 by pulmonary difficulty. He rallied, however, and was able to finish the 
 course and graduate in 1795. He was very feeble, however, for many years. 
 He became a clergyman, and in 1801 was elected Professor of Mathematics and 
 Natural History in the college. But he could not undertake the duties. An 
 alarming hemorrhage of the lungs prostrated him, wliich was treated learnedly 
 by bleedings copious enough to have charmed even Dr. Sangrado. He went to 
 Bermuda, where he was plied with digitalis to such an extent as almost to take 
 what little life he had left. He came back to his native town, Washington, 
 Conn., to die. 
 
 "He suffered from continued hemorrhage and repeated venesections 
 (bleedings), which was ' all the go ' at that time with the allopatlis, for almost 
 every disease. He met Dr. Sheldon, of Litchfield, who had made the treat- 
 ment with iron a hobby, and who expressed a belief that Mr. Day could be helped. 
 Though the case was regarded as hopeless, the patient was placed under the 
 care of Dr. Sheldon, Avho treated him with iron and calisaya (Peruvian) bark, 
 feeding him carefully with wholesome food. Under this regimen he soon 
 exhibited symptoms of improvement and finally, in 1803, returned home as one 
 restored from the dead, in sufficient vigor to be inaugurated in the Professor- 
 ship. He never afterwards exhibited symptoms of pulmonary disease, although 
 he had been affected by it for more than twelve years. He lived till August, 
 1867, and was 95 years old at the time of his death. The cavity of the thorax 
 was examined to ascertain the traces of his former malady. The lungs were 
 everywhere free f i-om tubercles and were apparently healthy. In the apex (top) 
 ■of each lung was found a dense corrugated (wrinkled) circular cicatrix (hard- 
 ened scar) an inch and a half or more in diameter; also a third circular cicatrix 
 (a scar as if remaining from a wound) on the left side of the left lung, a few 
 inches below the apex (top), each involving such a depth of tissue as to indicate 
 that the vomicce (abscess, or hole from ulceration), of which they were the 
 remains, had been large and of long duration. Both lungs were slightly 
 adherent at tlic apex. 
 
DR. CHASE'S RECIPES. HI 
 
 "Here, then," remarks Prof. Hubbard, "was all that remained to mark 
 the beginning, progress and cure of a case of tubercular consumption, occupy- 
 ing twelve years in its period of activity. A legible record surpassing in inter- 
 est and importance, to the human race, those of the slabs of Nineveh or the 
 Punic inscriptions." — Peninsular Courier (Knn Arbor, Mich., Oct. 1st, 1885.) 
 
 Remarks. — This publication in the Courier was within about a year of the 
 death of President Day. The paper having been prepared by Prof. Hubbard 
 soon after the president's death, and published in one of the New Haven papers, 
 from which I obtained it, as I, at that time, published the Courier. And in 
 looking over the bound volume of that year, after commencing to write this 
 book, I was so forcibly .struck with the "Medical Incident," as the paper was 
 originally headed, I wrote to Prof. Hubbard to see if I could ascertain anything 
 more definite as to Dr. Sheldon's treatment of the case. The professor answered 
 my letter by saying, so far as he knew, "there was no record of the i>rescription 
 or any part of the treatment." But, thinking it possible that there might be 
 some one in Litchfield — Dr. Sheldon's home — who might have some knowledge 
 of it, I wrote to the postmaster there, and found a Mrs. Lucy Beach, a daugh- 
 of Dr. Sheldon — the doctor having also passed away, — but there was no further 
 knowledge to be obtained, no record having been made of the treatment. And 
 all I can say further is, if iron and Peruvian bark would and did (of which I 
 have not a doubt) cure President Day, it — the combination, properly made — 
 will cure others. The compound tinct. of Peruvian bark, 1 pt., into which 
 put pyrophosphate of iron, 2 drs., taken in 1 to 2 table-spoonful doses, just 
 before or just after meals and at bed-time, will fill the bill, and I have not a 
 doubt will cure very many cases, especially if the careful feeding with whole- 
 some food is properly attended to, as Dr. Sheldon above indicates he did with 
 President Day, to which I should add plenty of out-door exercise, with every 
 other needed care of the general system. But remember that in President 
 Day's case it took two years to accomplish the cure. So don't get discouraged 
 and give it up for one year, at least. There is now a proprietary, or patent 
 medicine kept by druggists, known as Elixir of Calisaya (which is Peruvian 
 bark) and Iron, that may answer all purposes. It was not made in Dr. Shel- 
 don's time. I have often recommended its use for frail and weakly females, 
 and always with success. Still, I should prefer the compound tinct. of the bark 
 and iron above directed, if the tincture has 2 ozs. of the unground red Peru- 
 vian bark used in making each pint. The bark should be coarsely ground or 
 bruised when made. What I mean is that the powdered or ground bark kept 
 by druggists must not be used, as it is generally made of inferior kinds of 
 bark, and is also often adulterated by mixing other cheap things with it, so 
 much so, at least, that it can not be depended upon. 
 
 4. Consumption, New French Remedy for.— M. J. Guyot in- 
 forms the profession that the phosphate of lime, in the colliquative (rapidly 
 exhausting) night sweats of consumptives, is not only almost a specific (positive 
 cure), but tends also to improve the general health. Dose — From 30 to 40 grs. 
 in a little sweetened water, at night. 
 
112 DR. CHASES RECIPES. 
 
 5. Consumption, a Ne'w Discovery and Cure, by Crude 
 Petroleum. — Dr. M. M. Griffith, of Bradford, Pa., claims that out of 25 
 cases of well-marked consumption, treated by small doses of the crude petro- 
 leum, 20 are, to all means of diagnosis, cured; the rest have been materially 
 benefited, and none have been under treatment more than 4 months. The 
 nausea attending the use of ordinary crude petroleum led him to adopt the 
 semi-.solid oil that forms on the tubing of wells. Method of Using — This 
 made into from 3 to 5 gr. pills by incorporating an inert vegetable powder, was 
 administered from 3 to 5 times a day in 1 pill doses. The first effect, he says, 
 is the disappearance of the cough ; night sweats are relieved, appetite improves, 
 and weight is rapidly gained. These favorable symptoms continue until the 
 patient is entirely recovered. 
 
 EemarkH. — If half of what Dr. Griffith claims shall prove true, generally, 
 he has indeed made a valuable discovery. I hope, as the Scienlific Amtiican 
 remarks, that Dr. Griffith has not mistaken some self-limiting phase of throat 
 or bronchial disease for true consumption of the lungs; also, that continued 
 trial of the alleged remedy will justify the high opinion he has formed in regard 
 to its efficacy. 
 
 6. Consumption, a Substitute for Cod Liver Oil.— Accord- 
 ing to the New York Medical Journal Dr. Thomas A. Emmet, in his recent 
 work on the "Principles and Practice of Gynecology," (of the nature and dis- 
 eases of women) recommends the fat of pork, properly prepared, as a substi- 
 tute for cod liver oil, in consumption. To prepare it. he says: A portion from 
 the rib, free of lean, is to be boiled slowly (the water being of ten changed) until 
 the meat is thoroughly cooked. To be eaten cold, in the form of sandwiches. 
 
 Remarks. — He does not inform us whether mustard may be used to give 
 them a relish or not; but certainly a very small amount can do no harm; and 
 for my life, I cannot see why fat pork, so cooked, and thinly sliced, may not 
 be as good, I really believe better, than the nasty, disagreeable, sickening cod 
 liver oil. My substitute is % pt. qf fresh cream, with 1 table-spoonful of 
 brandy, or good whiskey in it, in place of cod liver oil. I direct this amount 
 just before each meal. Make a part of the meal of the fat pork sandwiches 
 too. if you like, or take the following, as you judge best; as some would not, 
 and others could not eat fat pork. 
 
 7. Consumption, a More Recent Substitute for Cod Liver 
 Oil. — It has been long known that whiskey has not only appeared, at least, to 
 have lengthened the life of many consumptive patients, but also to have cured 
 many. Then why is not the following combination an excellent substitute 
 for codliver oil? I think it is a hundred per cent, better. Pure olive oil, 6 
 ozs. ; strained honey, 4 ozs. ; good (that is, not poor rot-gut) whiskey. 1 pt. ; 
 Shake when taken. Dose — Take 1 to 2 table-spoonfuls just as you sit down to 
 each meal. 
 
 Remarks. — I have used this personally in a continuous cough arising from 
 having taken a very bad cold, and have also given it to others, consumptives, 
 ■with very satisfactory results. It may not be an absolute cure, but with other 
 
DR. CHASE'S RECIPES. 113 
 
 proper tonics and supportive treatment, it will surprise those who try it, if 
 not already past the reach of benefit from any medical treatment. (See Chronic 
 Diarrhea, " Muscovite," or Raw -Beef Cure for, to obtain nourishment in very 
 feeble and debilitated cases.) 
 
 8. Consumption Cure, by Simple Home Means, if Taken in 
 the Beginning. — ^lar}' Maybee, of Farmington, Conn., says: " Take 1 pt. 
 of vinegar, 1 table-spoonful of tar, boil 15 minutes. Dose — Take 2 table-spoon- 
 fuls every time you cough." 
 
 Remarks. — "Maybe" it will cure the difficulty. Certainly it will be 
 found good for common coughs; and some of these " simple means " are aston- 
 ishing in their effects, if persevered with. Our American people change too 
 quickly, hoping for something better. Stick to a good thing as long as there is 
 a perceptible benefit. 
 
 9. Consumption — Climatic Changes are Believed to Have 
 Much to do in its Clire. — Dr. Talbot Jones, in a communication to the 
 New York Medical Journal, says there are 3,000,000 of persons who die annu- 
 ally of consumption ; and also says that the medical resources are baffled by this 
 disease and confesses "that climate is the physician's only dependence for the 
 cure of his consumptive patient." He makes the following statements in rela- 
 tion to the disease: 
 
 I. ' ' No zone enjoys entire immunity from pulmonary cons\imption. 
 II. " The popular belief that phthisis (consumption) is common in cold 
 climates is fallacious, and the idea, now so prevalent, that phthisis is rare ia 
 warm climates is as untrue as dangerous. 
 
 III. " The disease causes a large proportion of deaths on the sea-shore, the 
 mortality diminishing with elevation up to a certain point. 
 
 IV. ' ' Altitude is inimical (opposed) to the development of consumption, 
 owing chiefly to the greater purity of the atmosphere in elevated situations, its 
 freedom from organic matter, and its richness in ozone. [This agrees with my 
 own opinion, that high and dry situations, especially rolling and, consequently, 
 dry pine lands, are the best places to take up a residence in if one has to change 
 at all.] 
 
 V. "Moisture arising from a clay soil, due to evaporation, is one of the 
 most influential factors in its production. 
 
 VI. "Dampness of the atmosphere, from whatever cause, or in any alti- 
 tude, predisposes to the development of the disease, and is hurtful to those 
 already attacked. 
 
 VII. " Dryness is a quality of the atmosphere of decided value. 
 VIII. " The most unfavorable climate possible for a consumptive is one of 
 uniform high temperature and a high dew point (warm and moist). 
 
 IX. " The effects, due to change in the atmosphere, are by no means so per- 
 nicious as are generally supposed, and on this subject present views require 
 modification." 
 
 Remarks. — Dr. Jones commends the climate of Minnesota for those predis- 
 posed to consumption, or laboring under its first stages, and thinks " that a 
 residence there would be very likely to cure or materially benefit them," and 
 adds: " Between the pleasant rolling prairie, the wooded lake region, and the 
 dense pine forests of the northern section of the state, they can choose what 
 a^ms most agreeable and best adapted to them, while the dry, bracing atmos- 
 8 
 
114 • DR. CHASE'S RECIPES. 
 
 phere will enable them to live much of their time out of doors without fear of 
 taking- cold." lie insists, however, as I have always done, that "'tis no use to 
 send patients thither who are in the advanced stages of the disease." And this 
 I know to be a fact. Some physicians think Colorado or Florida, New Mexico 
 or Texas or Aiken, S. C, or Ashville, N. C, to be preferable places, whether it 
 be consumption or bronchitis, with loss of voice, etc. 
 
 The following items by E. R. Ellis, M. D., in the Detroit News, in Novem- 
 ber, 1880, are so sensible and so pertinent to the subject, as to the climate of 
 Michigan or Texas for consumptives, I give it in full. He says: 
 
 10. Texas for Invalids or Consumptives.—" The cold and bleak 
 winds of winter, now so fast approaching, impel me to say a few words to a 
 class of invalids now quite numerous in our state, which your paper may reach. 
 The list of deaths from consumption and other debilitating diseases, while not 
 large in Michigan, does every year include a few in every community. 
 
 "While there is no way known to remedy all this mortality, yet a large 
 share of it is avoidable. This last consists in a change of climate. For some 
 years I have given this matter considerable attention, and am satisfied that there 
 is no locality in the United States, and perhaps not on the western hemisphere, 
 equal to the highlands of central and southwestern Texas. 
 
 ' ' The climate there is dry, mild and salubrious. The elevation takes one 
 above the damps and fog which are so fatal in Florida and on the sea coasts gen- 
 erally. Incidentally I might say that there is nothing more fatal to human life 
 in any country than the near presence of marshes or lowlands, where fog set- 
 tles, or where dampness collects, as it does in many habitations which are too 
 much shaded with trees and shrubbery. In such houses the physician encoun- 
 ters an odor of mildew, and its intensity determines the activity of his business 
 at that place. I should estimate that there are two or three thousand invalids 
 now in this state who would be cured or greatly benefited by a temporary or 
 permanent residence in Texas. If we have a severe winter and they attempt to 
 remain here, by the end of March next, three-fourths of them will be ' chirping 
 with the angels;' and while they make rich harvest for doctors with their ton- 
 ics, syrups, elixirs, inhalations, etc., one-fourth of them only will survive, and 
 not many of these fully cured. A removal to Texas will cure or greatly benefit 
 three-fourths, Avhich makes an amazing difference in mortuary results. 
 
 "It is lamentable that the pecuniary condition of many will not permit 
 their removal, but many others are blessed with wealth and will gladly do what- 
 ever will prolong their life or that of their dear ones. Consider well the mat- 
 ter before it is too late, and act promptly. 
 
 "Physicians are usually, and sometimes excusably, reluctant to advise 
 invalids to go away from home and friends, and thus the matter is delayed until 
 a fatal result is inevitable. 
 
 " But every consumptive patient of mature years may know this for him- 
 self. If, in spite of the favorable weather of summer and autumn, he is 
 declining with increased cough and shortness of breath, and occasional spitting' 
 • if blood, his condition is alarming. lie should change his physician or climate, 
 or both, immediately. 
 
DR. CHASE'S RECIPES. 115 
 
 " If, with the above, his pulse is habitually up to or over 100 in a minute, 
 a destructive process is going on, which, in this climate, the most skillful phy- 
 sician can arrest in not more than one case in four. 
 
 "In all such cases go south at once, if not too far gone already. The 
 quack here will encourage you to stay and make you brilliant promises up to the 
 time of your death, but it is your own loss and folly if you beheve him." 
 
 11. Where to go to in Texas. — As to the best place to go to in 
 Texas, A. G. Hayson, M. D., of Minden, La., in Medical Brief , '83, page 508, 
 says to the editor: 
 
 "If 'F. H. G.' (a man who previously inquired through the Journal) will 
 go 80 miles west of San Antonio, Tex., lie will tind a beautiful valley lying in 
 the gap of the mountains, with an average width of 4 miles by 18 long. This 
 valley, or ' Sabinal Canyon,' as it is called there, has gushing mountain springs 
 and bright, clear running streams that never go dry. I met there, in 1875, two 
 gentlemen who had, previous to going there, pulmonary hemorrhage. Both 
 seemed to be in perfect liealth, and so expressed themselves. 
 
 "This canyon, with its pure-aired atmosphere, its mountain scenery, with 
 beautiful stretches of prairie and timber, and here and there, standing alone in 
 the distance, knots of live oak and pecan, make it one of the most beautiful as 
 well as romantic places I have ever seen. I do not think a better pjace for 
 ■ consumptives can be found." Another physician, B. F. Rowls, M. D., writes 
 to the same journal, from Union, S. C, and directs attention of physicians to 
 western North Carolina, "known," he says, "as the land of the sky, Ashville 
 being the principal town in the vicinity, which is 2,250 feet above the level of 
 the sea. This climate is one of inestimable value in the disease, consumption. 
 Very dry, and neither the heat of summer nor the cold of winter is at all un- 
 beneficial to the patient." Just such a place is wanted by invalids with any dis- 
 ease; then, persons in the eastern or northeastern States can take this place, Aiken, 
 S. C, or Florida; while those of Michigan and the northwest or western States 
 can take the San Antonio section of Texas, or go on to Los Angeles, or San 
 Antonio, in the southwestern part of California, if they choose, and enter into 
 the culture of oranges, lemons, etc., as a friend of mine did, and regained his 
 health. Let there be no confusion about the two San Antonios spoken of; that 
 in Calfornia is in Monterey county, and the other is the county seat of Bexar 
 county, Texas. 
 
 12. An Alabama Physician's Idea of the Best Place for Con- 
 sumptives to go to.— I learn from O. F. Harrell, M. D., also given in the 
 Brief, that he considers Healing Springs, Ala. , where he now lives, or in that 
 neighborhood, which is a ridge of considerable extent, and heavily timbered 
 with pine, to be the best place for those to go who have a tendency to, or 
 actual consumption. The land, being unsuited to farming is now an almost 
 unbroken turpentine orchard, giving employment to many hundred people 
 engaged in this industry. "Along this elevation," he says, "commencing 
 at Citronville, Ala., and going northward 40 or 50 miles, I believe to be the 
 -best location for consumptives, or for persons predisposed thereto, in the United 
 
116 DE. CHASE'S RECIPES. 
 
 States." Dr. Harrell then went on ami gave a history of his own case and the 
 reason for the faith that was in him, i. e. , as to the region of Healing Springs- 
 being the best place for consumptives to go, as he was predisposed to it from 
 his mother, who died with this disease. While the doctor was engaged va 
 active practice in 1863 he had to give up, was confined to his room, and all his- 
 professional brethern pronounced his case to be a clearly-defined, well-developed 
 case of tuberculosis — consumption. From this on it was a struggle with him 
 for life. In his efforts to find a location — after rallying in 1864 — suited to hi* 
 condition, he says: 
 
 ' ' I have been made familiar, I believe, with all the states embraced in the 
 area of New York on the north and east, Missouri on the west and Florida on 
 the south. In the winter of '79 I went to Florida, where, after a stay of two 
 years, I was much worse than when I went there." [The author will state here, 
 what he afterward learned by letter, that he spent these two years on Peusacola 
 bay, which is a low section of the state like St. Johns river, Fla., neither of which 
 sections, nor an}' other low places along any of the rivers, should any one allow 
 himself to remain in, but get to the highest and dry est pine sections he can 
 find, as mentioned further on.] " In the winter of '81-'82, with a distressing 
 and uncontrollable cough, profuse, purulent expectoration and frequent (some- 
 times daily) hemorrhages from the lungs, I was finally brought to my bed again, 
 upon wliicli I was brought to this country in February, '83. Since I arrived 
 here I have steadily improved in health, and gained in flesh from 125 to 160 
 pounds. 
 
 " I have never had a hemorrhage since I came here, and with almost a 
 complete absence of the cough and expectoration, I think I can claim that the 
 country has restored me; relieved me not only of my lung trouble, but also 
 cured me of an obstinate vesical catarrh (catarrh or chronic inflammation of 
 the bladder), from which I have greatly suffered for more than 20 years. For 
 the relief of the latter disease, however, it is perhaps proper that I should give 
 credit, in part, at least, to the waters, of which I have drank here." 
 
 Remarks. — He says there is no malaria there, referring to an inquiry as to 
 a " place that was free from it." In conclusion he says: "I do think that a 
 large majority of persons suffering with this disease (consumption)," or in whom 
 there may be a predisposition to it, would find relief here. " So it seems to the 
 author; and possibly some persons who are not very bad, and yet have not 
 large means, might find employment in the turpentine orchards of that section, 
 or start it up for themselves, so as to stay among the pine hills, at all events. 
 Dr. Harrell's town. Healing Springs, has a charm in its name that leads me to 
 hope that every one who may go into this region of country will derive a great 
 advantage from it. I will only add here, let whoever goes into this, or any 
 other section, ramble as much as possible among tlie pine forests, for they cer- 
 tainly have an advantage over those places where there is no pine, as I fully 
 believe. 
 
 13. Places in Florida Where Consumptives May Visit.— 
 
 Any place in Pensacola bay, or upon the streams emptying Jnto that bay, or 
 any of the towns along the St. Johns river, are but very little above the sea 
 
DR. CHASE'S RECIPES. 117 
 
 level, and, consequently, must be damp and foggy, and not the sections that 
 consumptives should locate in; but there are sections vrhich, although hillj% like 
 some other states, are sufficiently rolling and timbered with pine, which makes 
 them far better to locate in for those seeking health. 
 
 I. Such a place is Brockville, the county seat of Hernando county, which I 
 see spoken of by a lady who has been there, and reported through the Free Press, 
 of Detroit. She says of this section: " It is said to be a splendid country to 
 ■cure even bad tempers. Chronic grumblers (referring to those who had com- 
 plained of Jacksonville and the low country along the St. Johns river) have 
 been here, to succumb under the combined influences of balmy air, moonlight 
 and orange flowers." 
 
 IIow to Reach Brockville. — Take a boat at Jacksonville, up the St. Johns, 
 to Astor, 134 miles. Then the cars through the pine forests, via. Fort Mason, 
 •on Lake Eustice. 
 
 II. Twin Lakes, Orange county, is also reported to the Rural New Yorker 
 by another lady, who was there for her health, to be a very desirable place for 
 consumptives. She first spoke of the fact that the country along the St. Johns 
 and all the other rivers of the State is damp and unhealthy. She says to those 
 who might be coming, " Come up to the hills, where there is no damp." And 
 I would add that those who do may really expect to be greatly benefited if 
 they stay long enough to allow the climatic changes to take place in their sys- 
 tems. For this lady closed by saying: "When we left home every breath 
 seemed to rasp and last, but now 'tis all gone, and with it the weariness and 
 languor." Then, surely, if one stays long enough, the same " balmy air, full of 
 the resinous aroma of the pine forests," as she expresses it, will accomplish a 
 cure. There may be many other places in Florida equally dry and salubrious, 
 with pine forests, making them equally valuable as health resorts, but I leave 
 every one to judge of this fact for himself, reljdng upon the statements of 
 friends who know, or upon enquiry when they reach there: but do not stay in 
 the low, marshy grounds of any section whatever, if health is to be regained, 
 or even retained, in any country. I will only add one thought further on the 
 subject of going south, or to any point, for a change of climate ; do not wait until 
 nothing but a miracle can cure, for I fully believe that God works by the use of 
 means — medicines judiciously administered, change of climate, care of one's 
 liealth, etc. Where one lives may make a difl'crence as to where they might or 
 should go. Living at Toledo, O., as I do, if I had to go south on account of 
 consumption, I should go to the Healing Springs section of Alabama, as it is 
 about south from here. If I lived in the east, or New England States, I should 
 goto the neighborhoods of Ashville, N. C, Aiken, S. C, or Florida; if in Illinois 
 or the west, I should strike for San Antonio, Texas, or southwestern California, 
 as before mentioned, as circumstances made it appear best. 
 
 I will give an item or two more lor consumptives, hoping thereby to benefit, 
 if not actually cure, many persons suffering from it. The following I take 
 from a report by Wm. H. Hull, M. D., in the June number of the Medical Brief 
 of 1877, upon the use of gallic acid, with which he had been very successful, as 
 you will see in the heading of tlie recipe, and I shall also mention a case where 
 
118 DR. CHASE'S RECIPES. 
 
 another plij'sician lias been equall}"^ successful with the sain(> rcinedj'^ in a very ' 
 bad case. It is as follows: 
 
 14. Gallic Acid in Consumption. — Gallic acid, 1 dr. ; pulverized 
 Dover's powder, 14, dr. ; pulverized cubebs and pulverized gum arable, each, 
 1 dr., and pulverized licorice root, }^ oz. Mix thoroughlJ^ Dose — Half a 
 tea-spoonful, dry, every 3 or 4 hours. 
 
 Remarks. — Dr. Hull said of this: " Out of 200 cases treated during the past 
 seven months, I found only 3 that this remedy would not relieve." Certainly 
 a very marked jiroportion of cures. The corroboration I referred to al)ove in 
 the very bad case was reported also in the Brief by R. H. Holliday, M. D., of 
 Guntley postoffice, N. C. His patient was a man who had been confined to his 
 bed for 170 days, and upon whom he had exhausted his book knowledge with- 
 out benefit, the man raising 2 quarts of thick, purulent matter daily thajt smelled 
 terribly, so that he says ' ' the f errj'man was waiting to carry him over, etc. , 
 when, upon the appeal of the wife, if I could not do something more for him, I 
 took up the Brief, and fell upon Dr. Hull's gallic acid treatment (above given) 
 and saved my patient." 
 
 15 GaUic Acid in Liquid Form. — The editor of the Brief, in com- 
 menting upon the gallic acid in powders, gave the following formula as pre- 
 ferable. He said: Gallic acid, 1 dr.; glycerine, 3 ozs.; listerine, 5ozs. ; mix. 
 Dose — Take 1 or 2 tea-spoonfuls 4 or 5 times a day. 
 
 Remarks. — This the editor found a better formula, from its fluid form no 
 doubt, and from its containing the listerine, which is considered a valuable anti- 
 septic, i. e., as against the destructive tendency in cases where the matter raised, 
 smells terribly, as in Dr. Halliday's case above. The listerine is manufactured 
 at St. Louis, Mo., I think, and therefore can be obtained, if not found in the 
 drug stores, by inquiring through the Medical Brief, of that city. See the 
 next item, on the use of hot water, to know that the editor of the Brief is well 
 qualified to judge of the nature of any article of medicine which he may 
 recommend. 
 
 16. Consumption, Hot Water Cure for. — The latest thing claimed 
 to cure consumption was given in the St. Louis, Mo. , Medical Brief, by the 
 editor, .1. .J. Lawrence, A. M., M. D., page 561, 1883, and as it is more than 
 probable that it will help very many sufferers, I shall give it, not to be tried as 
 a last resort, but to be tried as early in the disease as any wasting of flesh and 
 debility is manifested; and to be tried faithfully for two or three months, 
 at least, remembering that the diet of tender beef and stale bread, (bread 
 never less than one day old) must be attended to, as well as the hot water. Dr. 
 Lawrence says: A young man who was compelled to resign his position in one 
 of the public schools of New York because he was breaking down with con- 
 sumption, and who had ever since been battling for life, although with little 
 apparent jirospect of recovery, was encountered sevend days ago in a Broad- 
 way restaurant. " I see," he said, " that you seem surprised at my improved 
 appearance. No doubt j'ou wonder what could have caused such a change. 
 Well, it was a very simple remedy, nothing but hot water." Hot waterl' 
 
DR. CHASE'S RECIPES. 119 
 
 " That's all." You remember my telling j-ou that I had used the usual remedies. 
 I consulted some of the leading specialists in affections of the lungs, in thecitj", 
 and paid them large fees. They went through the usual course of experimen- 
 tation with me, under all resorts to medicine. I went to the Adirondacks (a 
 range of mountains in northern New York) for the summer, and to Florida in 
 winter, but none of these things did me any substantial good. I lost ground 
 steadily, grew to be almost a skeleton, and had all the worst .symptoms of a 
 consumptive whose end is near at hand. At that juncture ;i f .''iend told me that 
 he had heard of a ciu'e effected by drinking hot water. 1 consulted a physi- 
 cian who had paid special attention to this hot water cure, and was using it 
 with man}' patients. He said: 'There is nothing, you know, that is more difli- 
 cult than to introduce a new remedy into medical practice, particularly if it is 
 a very simple one, and strikes at the root of erroneous views and prejudices 
 that have long been entertamed. The old practitioners have tried for years to 
 cure consumption, but thoy are as far from doing it as ever. Now, the only 
 rational explanation of consumption is that it results from defective nutrition. 
 ' It is always accompanied by ma.'-assiinilation of food.' [Mai, means bad and 
 assimilation means, to make food.^ ' In nearly every case the stomach is the 
 .seat of a fermentation that nece.s.sarily pre\'ents proper digestion. The first 
 thing to do is to remove that fcrmentatioiv and put the stomach into a condition 
 to receive food and dispose of it properlj'. This is effected by taking water 
 into the stomach, as hot as it can be borne, an hour before each meal. This 
 leaves the stomach clean and pure, like a boilei that l.'as been washed out. 
 Then put into the stomach, food that is in the highest degree nutritious and the 
 least disposed to fermentation. No food answers this description better than 
 tender beef. A little stale bread may be eaten with it. Drink nothing but 
 pure water, and as little of that at meals as possible. ^egetabJes, pastry, 
 sweets, coffee and alcoholic liquors .should be avoided. Put tender beef alone 
 into a clean and pure stomach, three times aday,and the system wii; be fortified 
 and built up until the wasting away, which is the chief feature of consump- 
 tion, ceases and recuperation sets in. 
 
 " 'This reasoning impressed me. I began by taking one cup of hoi water 
 an hour before each meal, and gradually' increased the dose to three cups, or 
 nearly a pint. At tirst it was unpleasant to take, but now I drink it with 9 
 relish that I never experienced in drinking the choicest wine. I began to pick 
 up immediately after I began the new treatment and gained fourteen pound? 
 within two months.' " 
 
 The editor then closes in a way which you will see encourages the use of 
 hot water in dyspepsia. He says: 
 
 " Combined with carefully selected foods, and some mild medicine to assist 
 nature in eliminating (carrying out) poisons from the system, it is said by tho.>*e 
 who have tried it to be very efficient in dyspepsia and all forms of indigestion. 
 If this be true (and of this the author has not a doubt), it will certainly be :i 
 blessing, as medicines almost univer-sallj' fail to effect cures in these disease s:. 
 Many prominent New York physicians are abandoning medicines for simple, 
 nutritious foods, and report more than ordinary success in the treatment of 
 
120 DR. CHASE'S RECIPES. 
 
 many forms of disease from want of nutrition. A prominent English physician, 
 who has liad mucli experience in India, says, cholera will not attack a person iti 
 whose stomach and bowels there is no ferment (gaseous condition from food 
 that does not readily digest); or, if it does, the attack will be light and easily 
 controlled." He regards good nutrition (healthy digestion) as the only real pro- 
 phylactic (prevention) for disease. 
 
 Remarks. — The question will, no doubt, arise in the minds of many per- 
 sons, how hot the water ought to be made. I answer, 140° Fahrenheit is as hot 
 as anj^ one can sip it even with a tea-spoon. I have used it, and when I first 
 began its use I followed the instructions of others and made it nearly boiling 
 hot; but I scalded my mouth, and do still if I heat it above 140°. So this may 
 be set down as a proper degree of heat to make it. It not only benefits the 
 stomach, but allays thirst and relieves the cravings for cold drinks. 
 
 Raising Oranges in Florida. — I have only a few words more to say- 
 about Florida, and they are in relation to the raising of oranges tliere; and as 
 many people, of late, are going there from the north for that purpose, I will 
 call their attention to the fact that some orange growers have failed, by blight, or 
 " die-back," as they call it there; but a Mr. King, who has orange groves in 
 Orange county, informs the public, through the Weekly Witness, of New York, 
 that south of 29° they do well ; but north of that line they are not certain. 
 Hence it will be well for all persons going into that state for a permanent resi- 
 dence, expecting to put out orange groves, to look well into this point, as one 
 with the experience of Mr. King ought to know. At any rate, it will be better 
 to look into it before rather than after having invested. Mr. King is 22 miles 
 from the St. John's river, in the neighborhood of small lakes, the ground being 
 from 10 to 50 feet above the lakes, hence he claims healthy, as they are away 
 from the malaria of the St. John's, and other low lands. He recommends, 
 however, that those troubled with consumption, catarrh, throat difficulties or 
 rheumatism, go to Lake Eustice, or DeLand, where the high ground and fine 
 atmosphere, he says, make it a very desirable place for invalids as Avell as for 
 those enjoj'ing good health. 
 
 Remarks. — But remember, please, no orange groves are to be put out north 
 of 29 degrees of latitude. His reference to Lake Eustice, it may be noticed, 
 agrees wdth niv suggestion as to the places to go to in Florida. 
 
 SINGERS AND PUBLIC SPEAKERS — Loss of Voice, 
 Hoarseness, etc. — It has been found that borax has proved a most effective 
 remedy in certain forms of colds. In sudden hoarseness or loss of voice 
 from colds by i)ublic speakers or singers, relief for an hour or so, as by magic, 
 may be often obtained by slowly dissolving and partially swallowing a lump of 
 borax the size of a garden pea, or about 3 or 4 grains, held in the mouth for 10 
 minutes before speaking or singing. This produces a profuse secretion of saliva, 
 or watering of the mouth or throat, probably restoring the voice or tone to the 
 dried vocal cords, just as the wetting brings back the missing notes to a flute 
 Avhen it is too dry. 
 
 Remarks. — There need be no fear in using 2, 3 or 4 pieces of the size 
 
BR. CHASE'S RECIPES. 121 
 
 •:above named, within the hour before speaking or singing is to commence. 
 Keep it handy, to use, as needed, during the evening. 
 
 1. COUGH SYRUP- Effectual Remedy for Coughs, Colds, 
 Hoarseness, etc. — "E. J. R.," from an inquiry through the Detroit Tnbune, 
 sends for publication the following sure cure for cough, cold, hoarseness, etc., 
 saying it has been tried repeatedly, and is a most invaluable remedy. It is 
 4ilways kept in our family. It cured a cough of three years standing to my 
 icnowledge. Syrup of squills, 2 ozs. ; paregoric 1 oz. • fl. ex. of licorice, 1 oz.; 
 d. ex. of ipecac, % oz. ; antimonial wine, J^ oz. ; ess. of wintergreen, or pepper- 
 mint, 1 dr. Dose — One tea-spoonful every 2 or 3 hours, but not on an empty 
 stomach. 
 
 2. Cough, Hoarseness, Incipient Consumption, etc.— Take of 
 •horehound, boneset and lobelia (herbs), each 1 oz. ; comfrey root, spikenard, St. 
 •John's wort {hypencum perforatum), and poppy capsules, each i^ oz; pour on 
 ■3 pts. of boiling water and let it stand covered over for 3 hours. Then strain 
 through a line cloth, add % lb. of loaf sugar, and let it just boil (no more), 
 then add a full wine-glass of Jamaica rum, and cork tightly. Dose — 1 to 2 
 table-spoonfuls 3 or 4 times dailj'. This will be found invaluable in coughs, 
 iioarseness, incipient consumption, etc. — Hearth and Home. 
 
 Remarks. — This is an excellent syrup. Dr. Beach, in his Family Practice, 
 •says of the St. Jolin's Wort: "A syi'up of this with sage is a specific (sure cure) 
 for coughs." [The St. John's wort grows abundantly in this country and 
 Europe, to the great annoyance of many persons, flowering from June to 
 August. The stem is two-edged, and grows about 2 feet high, the flowers 
 •of a bright yellow color, the leaves being marked with clear transparent 
 spots of a greenisli shade, the whole herb being a dark green; the petals, or 
 leaves of tlie flowers, are streaked and dotted with black or dark purple, and 
 if bruised with the finger give a purple stain. This, I think, will enable any 
 one to distinguisli it from any other plant.] But this article, so far as I know, 
 is but little known and little used. Its flowers are a bright yellow, although 
 King says if tliey are infused in sweet-oil or bears-oil \)j means of exposure to 
 the sun, they make a fine red balsamic ointment for wounds, ulcers, swellings, 
 tumors, etc. See also " Ointment of St. Jolin's Wort and Stramonium." 
 
 3. Best Cough Syrup — To Break Up Bad Colds.— I. The 
 
 Syrup. — Horehound leaves and blossoms, spikenard root, comfrey root, elecam- 
 pane root, and sun-flower seeds, each 1 oz. ; water sufficient. Directions. — Boil 
 1 hour, having 1 qt. when done; strain, add sugar, 1 lb.; dissolve by heat, and 
 add a little brandy (J.^ pt. of spirits will be enough to prevent souring). Dose. — 
 One table-spoonful 3 times daily. Tested. — Home Cook Book. 
 
 Remarks. — Tliis will be found good, as it contains most of the roots ased in 
 "langsyne" for coughs, when there were far less deaths from consumption 
 than now, in proportion to the attacks. 
 
 II. To Break Up Bad Colds. — The same book recommends glycerine, 1 
 tea-spoonful with spirits, 1 or 2 table-spoonfuls to a pint bowl of hot lemonade, 
 to break up bad colds at bed-time. This is also good if taken as hot as it c^n 
 
123 DR. CHASE'S liECIPES. 
 
 be drank after getting into bed; but don't take additional cokl next day after- 
 the free perspiration which it produces. 
 
 III. IIow to Cure Recent Colds. — A writer gives the following sen- 
 sible plan for quickly curing a recent cold, lie says: " When you get chilly 
 all over and begin to snitfle and almost struggle for breath, just begin at once 
 and your tribulation need not last very long. Get some powdered borax (it 
 .should be kept in every house), and snuff it freely up the nostrils frequently. 
 Smell freely and frequenth^ also from the camphor bottle (which also ought to 
 be kept in every house), and poiu' a little of the camphor upon the handkerchief 
 to wipe the nose with as often as is needful, which will be quite often as the 
 cold begins to break. The nose will not become sore with this treatment, and 
 if begun quickly and followed faithfully at intervals, by bed-lime you will won- 
 der what has become of your cold, and your sleep will seldom be disturbed." — 
 Experience. 
 
 Remarks. — If a cold is not broken up within two or three days at most, it 
 will run about two weeks in spite of all known remedies. Take note, then, of 
 the very first symptoms, and besides the snutfing of the powdered borax, and 
 the hot lemonade on getting into bed, heat the feet by the fire, or put them for 
 15 or 20 minutes into hot water, before getting into bed, and then take the hot 
 lemonade and put a bottle of hot water or a hot flat-iron to the feet, cover up 
 with an extra amount of clothing, and your chances are as good to break up the 
 cold as it is possible to make them. Avoid exposure again for a day or two, if 
 possible, and you will be safe; at any rate, nothing better can be advised. 
 
 4. Coughs, Indian Vegetable Syrup for.— Soft water, 2 qts.;. 
 boneset, 2 ozs. ; cinnamon bark, ginseng root, spikenard and comfrey roots, 
 each, 1 oz. ; blood root, }^oz. ; loaf sugar, 1 lb.; gin, 6 ozs.; water sufficient. 
 Directions. — Bruise the roots and bark, and steep (not boil) to 1 qt. : strain and 
 add the sugar, and when cool add the gin and bottle. Dose. — One table-spoonful 
 half an hour before meals and at bed-time. 
 
 Remarks. — This has proved valuable in coughs and in incipient consump- 
 tion, i. e. , in the commencement of the disease. It was obtained of an Indian, 
 at an early day, by an uncle of mine, in whose family it was held in high esti- 
 mation for the good it had done them. 
 
 5. Colds with Cough, Simple and Easily Taken Remedy. — 
 Roast a lemon, avoiding to burn it; when thoroughly roasted, cut into halves 
 and squeeze the juice upon 3 table-spoonfuls of powdered sugar. Mix, and 
 take a tea-spoonful whenever the cough or tickling of the throat troubles you. 
 It is good as well as pleasant, even for children. 
 
 6. Irritable, Dry or Hacking Coughs, Flaxseed Lemonade 
 for. — Put 2 or 3 table-spoonfuls of flaxseed and the juice of 2 good sized 
 lemons and 2 or 3 table-spoonfuls of sugar into a dish which can be covered, 
 and pour on boiling water, 1 qt. ; cover and let steep until the mucilage ha.s 
 been drawn out of the seed. Dose— A table-spoonfid of it may be taken every 
 hour or two to relieve the hacking, but sipping a little often is better than larger- 
 doses at longer intervals. 
 
DR. CUASE'S RECIPES. 13S 
 
 7. " Winter Cough," or Chronic Bronchitis, Remedy for. — 
 
 Dr. Fletcher, of Washington, strongly recommends the employment of the spray 
 of chloral in the treatment of the form of chronic bronchitis known as "winter 
 cough," which often offers a very obstinate resistance to remedies. He says: 
 " A solution of 10 grs. of chloral to an ounce of water may be inlialed through. 
 a steam atomizer morning and evening. " 
 
 8. Bronchitis, Valuable Remedy for. — A simple, but oftentimes 
 efficacious, remedy for bronchitis in its early stages, is: Syrup of tolu, 1 oz,; 
 .syrup of squills, 3^ oz. ; wine of ipecac, 2 drs. ; paregoric, 3 drs. ; mucilage of 
 gum arable, l^^ozs. Dose. — A tea-spoonful 3 to 5 times daily, as needed. 
 
 9. Indian Cough Syrup. — Elecampane root and Indian turnip 
 (known also as wake-robin, Jack-in-the-pulpit, etc.), bruised, each, 1 oz. ; honey, 
 1 pt. Steep thoroughly and strain. Dose. — A tea-spoonful to a table-spoonful 
 as often as the cough or tickling requires it, at least 3or4timesdaily. — iJe^taJte. 
 
 10. Recent Colds, Simple, but Sensible, Remedy.— A medical 
 writer says: "Hot lemonade is one of the best remedies in the world for a 
 cold." Directions. — Roll a good sized lemon, squeeze out the juice, cut the 
 rind in slices, put in 2 or 3 table-spoonsfuls of sugar, and pour on % of a pt. of 
 boiling water, stir well and cover up while the patient is getting into bed; then 
 drink it all, cover up warm, and the result will be almost magical. 
 
 11. Chills or Ague, to Ward off. — It is said, also, that the same 
 thing, only doubled in quantity, and taking half of it as hot as can be drank, 
 an hour before the chill would set in, (being covered warm in bed) and the bal- 
 ance in 15 or 20 minutes after, also hot, will ward off "the chills," as ague is 
 often called. Certainly it is a pleasant remedy to take. 
 
 12. Colds— General Washington's Cure.— The Baltimore Ameri- 
 can informs us that Gen. George Washington gave the following recipe for a 
 cold, to an old lady now living in Newport, when she was a very young girl, 
 1781 — 103 years before this writing. He was lodged in her father's house, the 
 old Vernon mansion. As she was being sent to bed early with a veiy bad cold 
 he remarked to Mrs. Vernon, the mother of this lady: "My own remedy, my 
 dear madam, is always to eat, just before I step into bed, a hot roasted onion if 
 I have a cold." 
 
 Remarks. — It may be taken for granted that this simple remedy will be 
 found very efficacious, and, if the cold is of recent taking, with the help of 
 either toasting the feet before the fire or stove through the evening, otherwise 
 soaking them in hot water for 15 to 20 minutes before going to bed, it will be 
 the more likely to succeed. If necessary, however, to effect a complete cure, 
 repeat it for one or two evenings. And if a hot roasted onion was eaten two or 
 three times during the day it would also help the cure. 
 
 13. Colds and Inflammation— Health Rules for Winter.— I. 
 " Never lean with the back upon anything that is cold. 
 
 II. " Never begin a journey until the breakfast has been eaten. 
 III. ' ' Never take warm drinks and then immediately go out in the cold air. 
 
124 DR. CHASE'S RECIPES. 
 
 IV. "Keep the back, especially between the shoulders, well covered; 
 also the chest well protected. 
 
 V. " In sleeping in a cold room, establish the habit of breathing through 
 the nose, and never with the mouth open. 
 
 VI. "Never go to bed with cold or damp feet; always toast them by a 
 fire 10 or 15 minutes before going to bed. 
 
 VII. " Never omit weekly bathing, for, unless the skin is in active condi- 
 tion, the cold will close the pores and favor congestion or other diseases. 
 
 VIII. "After exercise of any kind, never ride in an open carriage or near 
 the window of a car for a moment; it is dangerous to health and even to life. 
 
 IX. " When hoarse, speak as little as possible until it is recovered from, 
 else the voice may be permanently lost or difficulties of the throat be produced. 
 X. "Warm the back by a fire, and never continue keeping the back 
 exposed to heat after it has become comfortably warm ; to do otherwise is debil- 
 itating. 
 
 XI. ' ' When going from a warm atmosphere into a colder one, keep the 
 mouth closed so that the air may be warmed by its passage through the nose 
 ere it reaches the lungs. 
 
 XII. "Never standstill in cold weather, especially after having taken a 
 slight degree of exercise; and always avoid standing on ice or snow, or where 
 the person is exposed to cold wind; in short, keep your feet warm, your head 
 cool, and your mouth shut and you will seldom 'catch cold.' " — Common Sense. 
 XIII. To the foregoing rules from "Common Sense "allow the Old Doc- 
 tor to make a "baker's dozen" of them, by saying 'that the most fruitful seed 
 from which colds, and often consumption arise, is the pernicious habit of young 
 people loitering at the gate. Never do it. 
 
 14. Deep-Seated, or Heavy Cold that Has Settled in the 
 Breast.— "J. P. S.," of Holmdel, N. J., writes to the Toledo Blade on this 
 subject and says: 
 
 "For a heavy cold that has settled in the breast, take 4 table-spoonfuls of 
 molasses, 3 of paragoric, 2 of castor -oil, and 1 of turpentine. Mix it well 
 together. Take a tea-spoonful before each meal. It is considered one of the 
 best remedies known in the New England states, and I know no equal." 
 
 15. Colds of Young Children— Onion Syrup for— Very Valu- 
 able. — Slice up thinly a few mild onions and sprinkle sugar over them, set 
 in the oven in a suitable dish to simmer until the juice may be all squeezed out, 
 then thoroughly mix with tlie sugar, forming a very nice thick syrup, or sugar, 
 according to the amount of each used. Dose — A tea-spoonful, or less, 
 according to the age of the child, 4 or 5 times daily, as needed. It is perfectly 
 safe and reliable for the smallest child ; also valuable for adtdts. 
 
 Remarks. — This might claim to be a half-brother to General Washington's 
 cure for colds. 
 
 16. Coughs, Colds, etc., Recent Remedy for— Very Satisfac- 
 tory. — I have recently tried the following with a good deal of satisfaction. I 
 obtained it of a Dr. A. Galloway, formerly of Rochester, N. Y. : Solid extract ot 
 licorice, J^dr., rubbed with muriate of ammonia, 3 drs, and added to syrup 
 
DR. CHASE'S RECIPES. 125 
 
 of senega and ipecac, each, % "^'- > syrup of tolu, 2 ozs; syrup of wild cherry, 
 6 ozs; tincture of lobelia, }^ oz. Mix. Dose — Shaken when used; 1 tea- 
 spoonful 3 or 4 times daily for adults. I have sipped it oftener than this with- 
 out sickening at the stomach. That is all that needs guarding against. Chil- 
 dren 5 to 20 drops, according to age. I believe I would sooner risk it than 
 Ayer's, which follows: 
 
 17. Ayer's Cherry Pectoral, for Coughs, Colds, Consump- 
 tion, etc. — Tinct. of blood root, 2 ozs. ; autimonial wine and wine of ipecac, 
 of each 3 drs. ; syrup of Avild cherry, 2 ozs. ; acetate of morphia. 4 grs. ; mix. 
 Dose — Take 1 tea-spoonful 3 or 4 times daily; or sip a little, as the cough is 
 troublesome; and if nausea is felt take less, or stop until the nausea passes off. 
 — Druggist Circular. 
 
 Remarks. — And now allow me to say, with all the recipes here given, there 
 need be but little suffering with coughs, colds and consumption in its com- 
 mencement, as compared with what it must have continued to be without this 
 knowledge. I "nail close this subject with a cough syrup given by Dr. Hildreths, 
 of Zanesville, Ohio, as follows: 
 
 18. Cough Syrup, Very Valuable in Recent Colds. — Pare- 
 goric, 13^ ozs.; tinct. of capsicum, 1 dr. ; tinct. of tolu, 3 ozs. Dose — A tea- 
 spoonful every 3 hours, in a little water. 
 
 Remarks. — Dr. Hildreth has had a long experience in the practice of med- 
 icine, and this was his dependence in recent colds, I once heard a man say: 
 "Paregoric is the best cough medicine I ever used," which showed his opinion, 
 at least, of the value of one of the articles in this syrup. The combination 
 will be found indeed valuable. 
 
 1. WHOOPING COUGH— Remedy for.— A paper recently read 
 before the New York Academy of Science, by Dr. H. A. Mott, holds that much 
 of the mortality among children from whooping cough is attributable to the 
 prevalent faulty belief that it will be much worse for the child if the disease is 
 broken up. He says: The disease is now known to be caused by a fungoid 
 growth (in plants, growing quickly like mushrooms, coming up in a night; but 
 in animal bodies being slower in growth and being much of the character of 
 proud flesh, but below he calls them spores, which indicates them to be more 
 of the nature of an animal parasite), which begins under the tongue, and 
 spreads backward to the throat and lungs, the spores requiring from 9 to 15 
 days to develop. When the fungus enters the bronchial tubes, most alarming 
 complications arise. It is, then, best to kill the fungus in its earliest stage; 
 there would then seldom be any trouble from bronchitis, cholera infantum, or 
 cerebral (head) difficulties. Quinine, just after a coughing spell, and before 
 retiring for the night, 'is the best remedy. 
 
 Remarks. — I have had no opportunity to trj' this remedy, yet I do not 
 doubt its value, for some physicians claim that even chills and fever are devel- 
 oped by spores. Then as quinine does cure ague may it not be by killing the 
 spores? most likely. Then, \>y all means try the quinine immediately after it 
 is known that a child, or anyone, has been exposed; and if it does not entirely 
 
136 DR. CHASE'S RECIPES. 
 
 abate it, I believe it will give it a mildness not otherwise attained. Probably as 
 good a way, or the best way, to take the quinine for this purpose, is to dissolve 
 it in one of the following waj^s: 
 
 1. Quinine, to Dissolve, or Solution of Quinine. — Put 20 grs. of sulphate 
 of quinine into a 2 oz. vial, and add 1 dr. of aromatic sulphuric acid, then fill 
 the vial with water. Dose — For an adult, 20 drops once an hour, in a table- 
 spoonful of water. The proper dose for a child will be 1 drop to each year of 
 its age, in 1 tea-spoonful, only, of the water, or if it is a nursing child, in the 
 mother's milk. And, in all cases, (if the spore theory is correct, which I have 
 no reason to doubt) the longer the quinine solution is held in the mouth, the 
 more certain it will be to kill them. 
 
 II. Rub 20 grs. each of quinine and tartaric acid together, put into the 
 same sized vial and fill with water, as in the first case. Dose and manner of 
 using, the same. 
 
 The following are a few of the more common remedies for this disease; 
 the chestnut leaves, however, I believe are not, as yet, very common; but I can 
 not see why they may not be as efficient as claimed to be. 
 
 2. Whooping Cough, Efl3.cient Remedy for. — Somebody's friend 
 gave a correspondent of one of the Detroit papers the following as a cer- 
 tain cure for whooping cough, by simply "boiling chestnut leaves and sweet- 
 ening with brown sugar, " adding: ' ' Whooping cough generally remains eighteen 
 weeks, while by the use of this tea it can be cured in a few days. " 
 
 Remarks. — I should gather the leaves before the nuts fall off. 
 
 3. Whooping Cough Tincture.— Tinct. of blood root, 1 oz. ; syrup of 
 garlic, 1 oz. ; solid ex. of belladonna, 3 grs. Mix, and be sure the extract is dis- 
 solved. Dose. — Ten to 20 drops, according to age of the child, 3 times daily. 
 
 Remarks. —This is the favorite prescription of Dr. T. B. King, of this city — 
 Toledo, O. , — an old English physician who practiced in the army of India a 
 number of years, and then in the United States, with very great success. This 
 is his dependence in bad cases. 
 
 4. Whooping Cough Syrup. — Make a syrup of prickly-pear (Opuntia 
 mdgaris, a species of cactus,) and drink freely. Take about three moderate 
 sized leaves of the prickly pear to a quart of cold water, cut up in pieces and 
 boil slowly about half an hour, strain out all the prickles through close muslin 
 or linen, sweeten with white sugar and boil, a little longer. A safe and sure cure, 
 and so pleasant to the taste that infants will take it with a relish. It is also 
 good for a cold that settles in the throat or lungs. This species of cactus grows 
 in rocky and sandy places, and is grown in gardens. 
 
 Remarks. — There is nothing said by this writer as to a dose, but I should say 
 from a tea-spoonful to a table-spoonful for a child, as needed, according to age. 
 An adult 1 to 2 table-spoonfuls. 
 
 5. Whooping Cough, Help for. — I. Cut in small pieces a large red 
 onion, put it in a bottle with a piece of asafcetida half the size of a nutmeg, 
 cover with good whiskey, shake well, and it is ready for use; weaken, sweeten 
 and give according to age, three or four times a day. 
 
Bll. CUASES RECIPES. 127 
 
 II. Also mix Radway's Relief with a little sweet-oil; bathe tuc chest, 
 :8tomach, sides, and along the back-bone before going to bed, and take a drop or 
 two inwardly, in a little syrup or honey. 
 
 Remarks. — This will be found valuable, but it would be better to allow it 
 to stand 3 or 4 days before using. 
 
 1. CHOLERA— Drops and Powder for, also Valuable for 
 Colic, Diarrhea, etc. — Alcohol, l^V^-'^ gum myrrh, loz. ; gum guaiac, J^ 
 oz. ; gum camphor, capsicum, and opium, each, 1 dr. Directions. — Mix, 
 :and keep in a well -stoppered bottle, shaking often for 10 or 12 days, when it 
 will be ready for use. Dose. — A tea-spoonful in well sweetened water; or, 
 what is better, use sugar alone, just enough to absorb all the drops, and not use 
 any water. 
 
 II. For the Powder. — By omitting the alcohol in the above, and pulveriz- 
 ing each article, the medicine can be used as a powder, 10 grs. being a dose; or 
 the same may be made into pills of 4 grs., 3 pills for a dose. 
 
 Remarks. — Dr. A. B. Mason, of Toledo, O., of whom I obtained this 
 recipe, says: The above has twice saved my life when attacked by cholera. I 
 have never known it to fail in giving almost immediate relief in all cases of 
 colic, diarrhea, dysentery, cholera-morbus and cholera. In the summer of '77 
 I cured a lady of the regular dysentery, who had been doctored for four weeks 
 by one of the best doctors in a city of 20,000 inhabitants, and then lived along 
 for four weeks more without a doctor, every one saying she could not live long. 
 The night I gave her this medicine was the first good night's rest she had had 
 for weeks. In two days all discharges were stopped, and I gave a small dose of 
 podophyllin, and in eight days she was well, and was soon in better health than 
 for years before. In this case I used the medicine in the form of a powder. 
 In severe cases, he says, repeat the dose often, and even give two times the 
 above dose. If vomited up as soon as taken, repeat the dose. The utmost 
 ■confidence may be put in this treatment. 
 
 2. Cholera, Infallible Cure for. — Gen. .Jordan, of the Mining 
 Record, makes the following statement in relation to the infallible cure of chol- 
 era by the use of chloroform only. It is somewhat strange that such facts as 
 here stated should not become generally known quicker than they do; still I 
 can not doubt their being facts, and as I know that a dozen drops 
 of chloroform, in a little water, will at once correct a gaseous condition of a 
 dyspeptic stomach (which see), why should it not correct a much more disturbed 
 condition, by using larger quantities? I would certainly "go for it," on the 
 "double quick" if occasion called for it. He says: 
 
 " A 1^ tea-spoonful of chloroform in about eight times as much water is an 
 infallible cure for cholera. A doctor who had lived in Mobile, Ala., and had 
 groat success in curing people during a cholera epidemic there, told me about 
 it. When, in the Cuban revolution, I went to Cuba to help organize the insur- 
 gent army, I had a chance to try the remedy, for a cholera epidemic broke out 
 among the troops. ]\Iy first experiment was on a negro who was in the last 
 stages. It cured him and hundreds after him. When we marched, the ofliicers 
 carried bottles of chloroform, and if a man fell out, sick with cholera, the 
 remedy was given and he was able to resume his place. I have seen men lying 
 
128 DR. CHASE'S RECIPES. 
 
 by the roadside in a state of collapse, almost dead. An officer would ride up^ 
 dismount and give the remedy, and before the column had passed the man 
 would be in the ranks again." 
 
 3. Chronic Diarrhea, Muscovite, or Raw Beef Cure for. — 
 About the year 1852 Dr. Weisse, director of the Hospital for Foundlings at St. 
 Petersburg, Russia, called the attention of the medical world to the use of raw 
 beef in the treatment of chronic diarrhea. His method, to which was applied 
 the title of the "Muscovite method," was adopted in England, Germany, Italy 
 and France. In the last named country Drs. Trousseau and Bouchut were the 
 first to test it, and reported it to have good results in cases of children severely 
 afflicted. A little later, Dr. Labadie, of Bordeaux, communicated to the pro- 
 fession some facts in regard to three children afflicted with tubercles, whom he 
 had treated and cured by the Russian "Muscovite" method. We give 
 belowDr. Trousseau's formula for preparing the meat: Take 100 grammes (1 
 gramme is about ISJ-^ grs., and 100 are equal to about 3}^ ozs.) of fillet of 
 beef, from which the gristle and fat should be carefully removed ; mince it fine 
 and bray (pound) it in a wooden mortar; 20 grammes (^.^ oz.) of powdered 
 sugar, i'/i grammes of chloride of sodium (common salt, 23 grs.,); y^ 
 gramme chloride of potassium {1)4. grs); 1^ grammes (23 grs.) powdered black 
 pepper. Take by the table-spoonful during the day. 
 
 Remarks. — As but few would understand these French technicalities, I have 
 put their " grammes " into grains, to be easily understood. I have used the 
 above with satisfaction in consumption, although there is no doubt that Dr. 
 Labaditf, by "tubercles," refers to a tuberculous deposit in the mesen- 
 teric glands of the bowels, as children are frequently troubled with them, and 
 they arc very wasting in their effect upon their tender constitution. It i» 
 undoubtedly a valuable diet in either of these exhaustive diseases, whether of 
 children or adults, and may be used in any disease of a debilitating character, 
 where some physicians have recently adopted the plan of giving what they call 
 "powdered beef," that is grated, or pounded fine, then dried. I should prefer 
 this " Muscovite " plan of using it. It will prove exceedingly valuable in con- 
 sumption. 
 
 4. Chronic Diarrhea, a Well Tried Remedy.— Powdered opium 
 and tannin, each 10 grs. ; mix thoroughly and divide into 20 powders. Dose — 
 Take 1 powder in a little syrup every 4 hours, till improved, then 1 or 2 pow- 
 ders daily, as occasion requires, until the cure is complete. 
 
 Remarks. — It is not best to check too suddenly, lest fever or other disturb- 
 ance of the system arise. Watch carefully, with this, and it will generally be 
 found effectual. 
 
 1. PAIN KILLER, INTERNAL— For Cholera, Diarrhea, 
 etc. — Oil of cloves, cinnamon, anise and peppermint, each 45 drops; laudanum 
 and ether, each 1 oz. ; alcohol, 3 ozs. Dose — A tea-spoonful in 2 table-spoon- 
 fuls of sweetened water, and for an adult it may be repeated in from 5 min- 
 utes to }/^ an hour, or 1 hour, according to the severity of the pain, or the fre- 
 quency of the discharge. Children proportionately less, according to age. A 
 teaspoon is considered to hold 60 drops; then at 14 year?, J^; at 7 years, %■; at 
 
DR. CHASE'S RECIPES. 129 
 
 4 years, 1-5; at 3 years, 1-6; at 2 years, %; decreasing in like proportion for 
 infants ; at 21 years the full dose is to be given, up to 60 years, then diminisli, 
 in like proportion on each 5 to 10 years. 
 
 Remarks. — This prescription is from " Old" Dr. T. B. King, who used it in 
 India with great success, curing internal aches and pains, diarrhea and bloody 
 dysentery as well as cholera. I would now suggest the addition of half as 
 much chloroform as ether, and also one-fourth as much tincture of cayenne. 
 In the ' ' Old " Doctor 's day in India chloroform was not as much in use as 
 since then, and the cayenne has, of late years, also been found a very valuable 
 aid in curing internal pains, as well as the free discharges from the bowels. It 
 is one of our best and purest stimulants. And with these additions it would 
 be a valuable embrocation, or liniment, to use externally on the stomach and 
 bowels in these painful diseases. 
 
 2. Pain Killer, Truly Magical, for All Purpose and Places ot 
 Pain. — Morphine, 10 grs. ; chloral hydrate and camphor gum, each, i^ oz. ; 
 chloroform, 1 oz. ; nitrite of amyl, 2 drs. ; oils of cloves and cinnamon, each, 
 % oz. ; alcohol (best), to fill a 4 oz. bottle. Directions — Dissolve the 
 morphine in a little of the alcohol; rub the chloral hydrate and the cam- 
 phor gum together, which forms a liquid, and add the dissolved morphine and 
 the others, the nitrite of amyl to be the last, as it is very evaporative; then 
 add 3 or 4 drops of strong sulphuric acid, which keeps the morphine in solu- 
 tion. Dose — It may be taken on sugar in doses of 5 to 20 drops, and repeated 
 in 30 minutes to an hour, according to the severity of any internal pain. For 
 headache inhale from the bottle, from nostril to nostril, and apply also over the 
 pain. 
 
 Remarks. — This will stop any kind of pain almost immediately, and does 
 seem, at least, to be magical by its quick action upon the nerves, relieving 
 pain at once. I have applied it upon the eyeball (not in the eye, but with the 
 eye closed) holding the finger wet with it for a minute or two, which causes a 
 counter, or external, irritation, and would soon cause a blister, which proves 
 its value as well as its strength and adaptation to the relief of pain in all situa- 
 tions. I cannot speak of it too highly, for slight pains or neuralgia of the 
 eye. I shall use it upon painful teeth, neuralgic, and, in fact, in all pains any- 
 where, internally and externally. It will be hard, very hard, to excef. The 
 only objection against it, is its cost (about 25 cents an ounce), when made in 
 small quantities. It would still be valuable as a liniment if an equal amount 
 of alcohol was added, which would make it cheaper, but to retain its magical 
 power it must be kept full strength. 
 
 3. Pain Eliller, or Rubefacient, in Place of Mustard Plaster, 
 Immediate in its Action. — When there is internal pain, as in pleurisy, 
 inflammation of the lungs, etc. , wherein it would be thought advisable to put 
 on a mustard plaster, for quick relief take the following: Chloroform, spirits 
 of camphor and sweet oil, equal parts, say 1 oz. each. Mix. Directions — 
 Fold a piece of muslin 3 or 4 thicknesses, shake the bottle and wet the cloth 
 thoroughly with the mixture and apply, covering with a folded towel to pre- 
 
 d 
 
130 Bli. CHASE'S RECIPES. 
 
 vent evaporation. Dr. T. B. King, of this city (Toledo), claims it will remove 
 ordinary or rheumatic pain in one minute, and that it will blister in three min- 
 utes. So be careful when you do not desire to blister. If the pain moves to 
 any other part, follow it up in the same manner. 
 
 BLEEDING— A Styptic Which Will Stop Bleeding of the 
 Largest Vessels. — Brandy, or common whisky, 2 ozs. ; castile soap, 2 drs. ; 
 carbonate of potash, 1 dr. Directions — Scrape the soap fine and dissolve it 
 in the spirits; then add the potash; mix well and keep corked. Warm it and wet 
 pledgets of lint in it and apply to the wound. It immediately congeals the 
 blood and coagulates it some distance within the vessel. It may need repeating 
 for deep wounds and when limbs are cut off. 
 
 Remarks. — I am sorry I cannot give the name of the writer, or the paper 
 in which this was published, having had it in my scrap-book for some time; 
 but I am satisfied that it is reliable. 
 
 ST. VITUS' DANCE, or Shaking Palsy, Cure for.- Tincture of 
 black cohosh, 6 ozs. ; bromide of potassium, XY^ ozs. ; mix. Dose — For an adult, 
 1 tea-spoonful 3 times daily, an hour after meals. 
 
 Remarks. — W. W. Stimson, M. D., of Connersville, Miss., reports in the 
 Medical Brief, the cure of a young lady of 15 years, who had had this annoying 
 trouble so bad that she would not go into company for over a year, her speech 
 even being affected. Two weeks cured this case. But in older persons and of 
 longer standing it may require months. There is no danger in its use; but after 
 taking the above amoimt I would wait a week before beginning on a new pre^ 
 scription of same amount. Look after general health in all cases. Younger 
 persons will take less according to age. 
 
 1 . FELON — Remedy for. — A small piece of calf's rennet soaked in 
 milk and tied around the finger, renewing occasionally, will cure any case of 
 felon. 
 
 Remarks. — I do not know who tried this, to make the assertion,' nor have I 
 had a chance to test it; yet I have no doubt of its value. But as the rennet 
 may not always be at hand, I will give the following, the ingredients of which 
 may always be obtained: 
 
 2. Felon Salve — Successful Treatment.— A salve made of soap and 
 spirits of turpentine, a very small proportion of the latter, just enough to 
 moisten the soap, which has been shaved from a bar. " I have known it," says 
 "H. S. P.," of Byron, Wis., to one of the papers, "to cure the worst felons, 
 and I never knew it to fail when applied." To which the editor added: " The 
 above is a well-known remedy in the editor's family, and has always been con- 
 sidered infallible, if applied in the earlier stages." 
 
 3. Felon— Warranted Cure for. — F. F. Lewis, of Whitewater, Wis., 
 says: "Wind a cloth loosely about the finger, leaving the end free. Pour in 
 common gunpowder till the afflicted part is entirely covered; then keep the 
 whole constantly wet with strong spirits of camphor. Warranted to remove 
 all pain in two hours. Have seen it tried many times, and never without abso- 
 lute cure and without pain or injury to the liand." 
 
DR. CUASE'S RECIPES. 131 
 
 1. HYDROPHOBIA; or, Mad Dog Bites— Hot Vapor Baths 
 for. — The following item comes from G. F. J. Colburn, of Washington, D. C, 
 who says: " For God's sake, give the remedy atrial, should a case present itself." 
 The rejiort was first published in the Sahit Public, of Lyons, France, as follows: 
 
 "Dr. Buifson claims to have discovered a remedy for this terrible disease. 
 In attending a female patient in the last stages of canine madness, the doctor 
 imprudently wiped his hand with a handkerchief impregnated with her saliva. 
 There happened to be a slight abrasion on the index finger of the left hand; but, 
 confident of his own curative system, the doctor merely washed the parts with 
 water. He was fully aware of the imprudence he had committed, and says: 
 ' Believing that the malady Avould not declare itself until the fortieth day, and 
 having \'arious patients to visit, I put off from day to day the application of my 
 remedy — that is to say, vapor baths. The ninth day, being in my cabinet, I 
 felt all at once a pain in my eyes. My body felt so light that I felt as if I could 
 jump a prodigious height, or, if thrown out of a window, I could sustain myself 
 in the air. My hair was so sensitive that I appeared to be able to count it sep- 
 arately without looking at it. Saliva kept constantly forming in my mouth. 
 Any movement in the air caused great pain to me and I was obliged to avoid 
 the sight of brilliant objects. I had a continued desire to run and bite — not 
 human beings, but animals, and all that was near me. I drank with difficulty, 
 and I remarked that the sight of water distressed me more than the pain in ray 
 throat. I believe that by shutting the eyes, any one suffering from hydro- 
 phobia can always drink. The fits come on every five minutes, and I then felt 
 the pain start from the index finger and run up the nerves to the shoulder. In 
 this state, thinking that my course was preservative, not curative, I took a vapor 
 bath, not with the intention of cure, but of suffocating myself. When the 
 bath wjvs at 52 centigrade (93 3-5 Fahrenheit), all the symptoms disappeared as 
 if by magic, and since then I have never felt anything more of them. I have 
 attended more than 80 persons bitten by mad animals, and I have not lost a 
 single one. When a person is bitten by a mad dog he must for 7 successive 
 days take a vapor bath, « la Riisse, of 57 to 63 degrees. This is the preventive 
 remedy. A vapor bath may be quickly made by putting 2 or three red-hot 
 bricks in a bucket for 15 or 20 minutes. The person to be covered with a 
 blanket. When the disease is declared, it only requires one vapor bath, rapidly 
 increasing to 37 centigrade, then slowly to 53, and the patient must strictly con- 
 fine himself to his chamber until the cure is complete." 
 
 2. Hydrophobia, Portuguese Physician's Cure.— A Portuguese 
 physician claims to have cured several cases of hydrophobia by simply rubbing 
 garlic into the wound, and giving the patient a decoction of garlic to drink for 
 several days. This is the old Greek treatment, which, it is claimed, was prac- 
 ticed by them with success. — Medical Brief. 
 
 1. SUN-STROKE AND APOPLEXY, How to Cure.— Sun- 
 stroke and apoplexy, can be cured almost surely if taken in any kind of time. 
 Dr. E. B. Babbitt says: 
 
 I. " Rub powerfully on the back of the head and neck, making horizontal 
 and downward movements. This draws the blood away from the front of the 
 brain and vitalizes the involuntary nerves. 
 
 II. " While rubbing call for cold water immediately, which apply to the 
 face and to the hair on the top and the side of the head. 
 
 III. " Call for a bucket of water as hot as can be borne, and pour it by dip- 
 perfuls on the back of the head and neck for several minutes. The effect will 
 be wonderful, for vitalizing the medulla oblongata (that part of the spinal columu 
 
132 DR. CHASE'S RECIPES. 
 
 within the head); it vitalizes the whole body, and the patient will generally 
 start up into full conscious life in a very short time. 
 
 ' ' Last summer I was called in to see a man on Fourth avenue. I found 
 him in a state of coma, and his wife greatly alarmed, supposing him to be 
 dead. He had lain .thus for about 3 hours. I had him brought out where 
 he could get the air, jerked off his clothes, rubbed his back, head and neck 
 powerfully, slapped his back, legs and feet briskly, and called for iced water, 
 which I applied to his front and upper head. I then had a bucket of hot water 
 brought, which I poured on his back, head and neck. Before doing this I had 
 noticed some signs of life while applying the cold water in front, but after 
 applying the hot water on the back of the head and neck a few minutes, he 
 started up, vomited, and exclaimed "All right!" I occupied about 20 minutes in 
 thus resuscitating him. He rose up, put on his clothes with a little help, and did 
 not lose an hour more from his business. Persons of large and active bi-ains and 
 weak bodies are more liable to sun-stroke and should wear light-colored, cool 
 hats in summer, wet the hair occasionally, and if they feel a brain pressure 
 coming on, should rub briskly on the back of the neck and put cold water on 
 the top and front of the head. These remarks, if heeded, will prevent great 
 danger and great suffering. I have never known this method to fail." 
 
 Remarks. — Heretofore it has been customary to use only cold water upon 
 the head in sun-stroke or apoplexy, but it seems by the above treatment of Dr. 
 Babbitt, with the hot water upon the back of the head and neck, that conscious- 
 ness is restored much more quickly, as well as more certainly, for without it, on 
 the old plan of the cold water only, many have never been restored at all; hence 
 the hot water should be provided as quickly as possible, and applied freely with 
 a dipper, while the cold water, by wet cloths, may be kept on the front and top 
 of the head. Small things, when you get the right thing, are often "wonder- 
 ful," as the doctor puts it above. The colder the water on the front and top of 
 the head, the better, and the hotter it can be borne on the back of the head and 
 neck, the better, also. It would seem to me preferable, to dip cloths into the 
 hot water and apply as hot as they can be borne, re-wetting often, than to pour 
 it. For those who have a tendency to head troubles let them dampen a 
 flat piece of sponge and put it in the hat before going out into a very hot sun. 
 It may be well to know that what is good for sun-stroke is also good for apoplexy. 
 
 When one is stricken down in the sun, he should be placed in the shade as 
 quick as possible, and cold water applied to his face, and the limbs kept warm 
 by rubbing, etc. , until he can be removed to the house, where the above plaa 
 can be carried out fully. 
 
 1. MOLES, FKECKLES, PIMPLES, ETC. — To Remove.— 
 
 W. H. Riddle, of Crystal Lake, Cal., says to "Mary," of Zenia, Ind., tlirough 
 the Blade Household : 
 
 ' ' Do not use nitric acid on your face. I would advise you to use the acid 
 nitrate of mercury, in removing moles from the face. The acid should be 
 applied with a splinter of wood, and gently rubbed in the part (with the splinter) 
 for several seconds, according to the thickness of the growth. Great care 
 should be taken to prevent the acid from reaching the surrounding skin. There 
 is absolutely no pain attending the application, and the growth gradually shriv- 
 
DR. CHASE'S RECIPES. 133 
 
 ■els away, and the slough falls off in about a week, I know a lady who had a 
 very large mole removed in this way from the chin, leaving scarcely any de- 
 pression in the skin. It is now some tive years since the operation was per- 
 formed, with no return of the growth." 
 
 Remarks. — It will be safe to use it for this purpose. Have it labeled, and 
 keep it out of the way of children. 
 
 After writing the above, having a mole on one of my wrists, I tried it, and 
 removed it successfully. At the first application it only took off about half the 
 thickness of the mole; I then applied it again, using the end of a match-splint; 
 I put on so much and rubbed it in so thoroughly that it killed the mole entirely, 
 making a deep sore, although no larger than the mole; but putting on a lini- 
 ment, followed with a little vaseline, 5 or 6 times daily, removed all soreness 
 and healed it up in a few daj^s, leaving the skin perfectly smooth and soft. I 
 have since cured 3 or 4 others with the same, 2 of which were cancerous (open 
 sore), and consequently, know the value of the acid nitrate of mercury for such 
 cases. 
 
 2. Pimples or Skin Diseases, Valuable Remedy for. — Glyc- 
 erine (English or Price's), 100 grs. ; corrosive sublimate, 5 grs. Directions — 
 Rub the corrosive sublimate in a little of the glycerine; then mix all, and apply 
 morning and evening. 
 
 Remarks. — M. Pierre Vigier, a French professor, finds, from experiments 
 upon himself and upon his pupils, that substances incorporated with glycerine 
 are not absorbed by the skin, therefore he advises this as a substitute for blue 
 ointment, which stains the linen and is absorbed, while with a glycerine pre- 
 pared as above, in spite of the causticity of the bichloride (corrosive sublimate 
 is the bichloride of mercury), the skin is not irritated by this mixture, and after 
 extensive applications to the skin, no mercury is found in the urine. 
 
 The fact that by this form of mixing the corrosive sublimate prevents its 
 absorption into the system, it should be so prepared ; as it thus cures these and 
 other skin diseases, it becomes valuable for these purposes. It will also cure 
 itch, as well as pimples, blotches, black-heads (worms in the skin of the face). 
 See " Pimples, Tetter, etc.," where corrosive sublimate is also used. 
 
 3. Freckles, Remedy for. — The following remedy is said to have 
 been found efficacious in Europe: Finely powdered sulpho-phenate of zinc (one 
 of the newer remedies), 1 part; oil of lemon, 1 part; pure alcohol, 5 parts; 
 eollodion, 45 parts; drops, grs. or drs. — as you please — may be used. Direc- 
 tions — Mix well ; then apply to the freckles, twice daily, until the change is 
 atfected. 
 
 4. To Remove Freckles. — Rub them twice, daily, with a piece of 
 saltpeter, moistened by touching it in water. 
 
 5. Sunburn, to Remove. — Water, 1 pt. ; pulverized borax, 1 oz. 
 Directions — Put in a bottle and shake before using. Wet the parts, black- 
 ened by exposure to the sun, twice daily. 
 
 6. Pimple, Tetter or Bad Skin Diseases, Remedy.— Put corro- 
 sive sublimate, 30 grs., into a 4 oz. vial, Avith i^ oz. of oil of sassafras (these to 
 be rubbed together), and fill the bottle with alcohol. 
 
184 DR. CHASE'S RECIPES. 
 
 Remarks. — Upon pimples of an ulcerative character, or on eruptions, like 
 tetter or salt-rheum, apply this corrosive mixlme, once a day onl}^ until some 
 iutlammation manifests itself, then discontinue, and apply simple glycerine, 
 vaseline or some mild ointment, until healed. If in any case the pimples or - 
 eruptions show again, do the same for 2 or 3 times, which will generally cure 
 them, especially if a proper cathartic is first given, then an alterative course of 
 medicine is given. But should the above fail in any case, double the amount 
 of corrosive sublimate and try it again. It has been used as strong as here 
 recommended ; but if of less strength will do, so much the better. Of course 
 it will be understood that this is a poison, and children should not have access 
 to it; although it is safe and valuable to use as above directed. 
 
 7. Tetter, Simple Cure for. — It is claimed also that to wet gun- 
 powder and smear on the tetter twice a day, for 2 or 3 days, will effect a per- 
 manent cure. It would undoubtedly be rather severe. I should rub it up in 
 water, or spirits of camphor, to use it, and make the strength bearable, as it is 
 no use to kill it dead the first pop, but use it milder, and longer, will do as well. 
 If the gun-powder was rubbed fine, then rubbed into an ointment with lard, or 
 vaseline, I think it would do just as well. A tea-spoonful of the powder to 1 
 oz. will be strong enough. But do not forget a laxative treatment with sulphur 
 and cream of tartar, salts or magnesia, as may be preferred. 
 
 8. Face 'Worins, to Remove. — To remove worms in the face, 
 place over the black spot the hollow end of a watch-key, and press firmly. 
 This forces the foreign substance out, so that it may be brushed off, and is a 
 cure. A lady writer gives us the following, also: 
 
 9. Face Worras, Pimples, etc. — Wash your face night and morn- 
 ing in strong cologne water and rub dry with a coarse towel. Also take a 
 thimbleful of sulphur in a glass of milk 2 or 3 times a week, before breakfa.st. 
 Continue the practice a couple of weeks. 
 
 Remarks. — It is a well known fact that sulphur is a valuable thing to take 
 internally, from its alterative effect in all diseases of the skin; and one of the 
 handiest ways to take it, is to mix it up quite thick, with a little syrup, or • 
 molasses; and when thus mixed, in place of stopping to measure out the lady's 
 thimbleful, as above, take what you can in a tea-spoon, three morn- 
 ings, and skip three, till nine doses are taken. Some prefer to make it 
 half-and-half, with cream of tartar, and to take it in the same way; but the 
 cream of tartar is not as necessary in skin dilBculties, as it is in more general 
 inflammations, such as boils, swellings, etc. 
 
 10. Pimples, Bad and of Long Standing.— Prof. Scuddcr, of 
 Cincinnati, Ohio, reports through the Eclectic Medical Journal, the 
 case of a girl who had been troubled for years with pimples, which 
 left large scars, cured in 10 days, by the simple use of bicarbonate of soda 
 (common baking soda). He claimed, because of a broad, pallid or pale tongue, 
 the soda was needed to neutralize an acid condition of the system. The cure- 
 proved him correct. Dose— For a girl of 15 years, the age of the one cured,. 
 14 tea-spoonful in a little water, 2 or 3 table-spoonfuls only, after each meal. 
 
DR. CHASE'S RECIPES. 185 
 
 Reraarks. — It will prove valuable in many cases, and in all cases with acidity 
 of the stomach, "belching" wind, or passing large amounts of gas per rectum. 
 In these cases, "belching" of the wind, or gas distending the stomach and 
 bowels, mix ivory black (which is an animal charcoal), with equal parts 
 of sugar and half a tea-spoonful of the mixture, taken before meals, by plac- 
 ing on the tongue dry, then taking a sip of water to swallow it. These two 
 will soon correct this condition which arises from dyspepsia. 
 
 1. PILLS, Compound Cathartic and Liver. — Comp. ext. of 
 colocynth, ext. of jalap and calomel, each, 100 grs. ; gamboge and ext. ot 
 hyoscyamus, each, 25 grs. ; castile soap in powder (in fact, all in powder except 
 the extract of hyoscyamus, which is gummy). Mix and make into 100 pills. 
 Dose — As an active cathartic, 3 or 3 pills, to act on the liver 1 pill at bedtime 
 each night until the action is sufficient. 
 
 Remarks. — I have prescribed them and found them to have the desired 
 effect with those persons who prefer calomel to podophyllin. But if there are 
 those who think they would like this pill best if it was not for the calomel, 
 they can leave it out, or put in only 25 grs. of if, so as to have one-fourth of a 
 grain only in each pill. Either way it will be found efficient and satisfactory. 
 I prefer it with only ^4 gi". of calomel to each pill. The old plan of giving 
 large doses of calomel, I feel thankful, is among the things of the past. 
 
 2. Butternut Pills. — A very valuable cathartic is made by taking the 
 inner bark of the butternut tree and roots (not old trees), strip it into strips and 
 put in a clean boiler, with plenty of water, and keep moderatelj' hot for 48 
 hours, then boil for a few hours longer, after which pour out and strain; then 
 boil down to a con.sistency of thick molasses, adding at this point as much 
 molasses as there is of the extract, and continue to boil down carefully until 
 quite thick; then preserve in covered jars. Dose — A piece the size of a small 
 hickory nut, or less, as may be found to be necessary to produce proper cathar- 
 tic action. During the Revolution there was but little other physic used. This, 
 however, was very satisfactory ; and still in places where the tree abounds, it may 
 be adopted with a like satisfaction. In case that it gripes or gives pain in its 
 action, a little powdered ginger, or capsicum may be incorporated with the 
 gummy mixture to overcome this tenesmus, as doctors call it. One-fourth a.s 
 much bulk of the ginger or one-eighth of capsicum will be sufficient. 
 
 3. Liver Regulator, or Liver Complaint, Dyspepsia, etc., 
 Liquid Remedy for. — Fluid exts. of dandelion, blue flag -root and rhubarb, 
 each, 1 oz. ; fl. ext. leptandra (Culver's physic) and simple syrup, each, 2 ozs. 
 Mix. Dose — One-half tea-spoonful every 6 hours. 
 
 4. Liver Syrup, or Liver Regulator, in Place of Pills for an 
 Inactive Liver, Constipation, etc. — The fl. exts. of wahoo, butternut 
 and ca.scara sagrada, each }4, oz. ; fl. exts. of fringe tree and white ash, each. \-^ 
 oz. ; fl. exts. of berberis aquafolium, prickly ash and bitter root (Culver's physic^, 
 each, 1 dr. Mix and add simple syrup to fill a 4 oz. bottle; shake when used. 
 Dose — Take % tea-spoonful at bedtime only, and if it does not start the action 
 of the liver in 3 or 4 days at most increase the dose to %, or even 1 tea-sp.-^'vi- 
 
136 DR. CHASE'S RECIPES. 
 
 fill; then drop back to the }4, or it may be to 15 or 20 drops, to keep a little 
 action on the liver until it will continue its secretion of bile, producing natural 
 colored stools. 
 
 Remarks. — As there are persons who cannot take pills, and others also who 
 prefer laxative medicines in liquid form, as well as many whose livers need a 
 mild medicine so it can be continued for some time to overcome the inactivity 
 of the liver, etc., such persons will find this recipe to " till the bill" in all these 
 cases. Hence, this will be found a verj- valuable substitute for pills. A little 
 oil of wintergreen may be put in as a flavor and to hide the bitter taste, if 
 desired. 
 
 5. Liquid Physic for Constipated and Weakly Women and 
 Children. — Fl. ext. of butternut, 2 ozs. ; tinct. of aloes, 5 drs. ; comp. tinct. 
 of cardamon, 1 oz. ; simple syrup, 4 oz. Mix. Dose — According to age of 
 children, from 1 to 3 tea-spoonfuls in the morning is the best time to give to 
 children, and repeat next morning, if no operation before. For weak consti- 
 pated women, the physician w hom I first knew to use this preparation was in 
 the habit of triturating calomel, 10 grs., with 100 grs. of the .sugar of milk, 
 and dividing into 10 powders; then giving 1 powder at 10 in the evening, and 
 at 2 in the morning, followed by 1 or 2 tea-spoonfuls of this liquid physic, which 
 carries off all otherwise ill effects of the calomel, arouses the action of the 
 liver and overcomes the tendency to constipation. Those in favor of uaing 
 calomel will undoubtedly be satisfied to use it in this manner; the trituration, 
 or thoroughly rubbing the calomel, or any other medicine, with sugar of milk, 
 divides it into more minute particles and then it takes less to have the desired 
 effect. Of course, this liquid ph5-sic can be taken without the calomel by 
 doubling the dose. See the remarks closing the subject of " Jaiuidice," for the 
 author's experience and opinion of calomel in small doses. Since writing this 
 I have given the twentieth of a gi-ain calomel pill with entire satisfaction, 
 arousing the action of the liver. 
 
 6. Pills for Constipation— Very Successful. — Pulverized aloes, 40 
 grs.; solid ext. of nux vomica, 20 grs.; solid ext. belhidonna, 15 grs. Mix 
 thoroughlj^ and divide into 50 pills. Dose — One pill only; never more than 1 
 pill for a dose, at bedtime every night until cured or all taken. — Dr. T. B. King. 
 
 Remarks. — The doctor says this is the best thing he knows, and pretty sure tf) 
 cure the difficulty. I have used it with success in one case of long standing con- 
 stipation. It w^as a lady who was pretty well run down in strength, but with this 
 l)ill at night, and a 2 gr. pill of quinine 3 times dail.v, for a month, she has 
 enjoyed an excellent condition of health now for several months. Jf they fail 
 to touch the spot, }^ gr. of podophyllin, or calomel, as one prefers, may be 
 added to each pill; neither will be required unless it may be for an occasional 
 case of constipation which has withstood all other remedies. 
 
 GOUT— Cured by Garlic— The London Trulh makes the following 
 remarks upon the garlic as a specific (sure cure) for gout. It is anuLsing, and 
 is, no doubt, valuable: "Many people would l)e overjoyed to pay large sums 
 for n specific for gout. I will give them for nothing a sure but simple cure. A 
 
DR. CHASE'S RECIPES. 137 
 
 friend of mine had chalkstones on his fingers so bad that he might have marked 
 half the trees in Windsor Park witli tliem. After consulting almost all the 
 specialists in Europe he was advised by an old woman (some old women know 
 more than half of us doctors) to try a clove of garlic (a clove of garlic means 
 ■one small bulb from a cluster) night and morning. He did so, and the chalk- 
 stones totally disappeared. No doubt such a cure involves the social duty of 
 retiring to the summit of an exceedingly high mountain, or going to sea, alone, 
 in a yacht; but it is worth even the penalty of absolute seclusion to get rid of 
 ■clialkstones. " (See next recipe.) 
 
 1. PURIFYING THE BLOOD-Safest Way by the Use of 
 Onions. — Sherley Dare, in answering correspondents through the Blade Ilouae- 
 liold, says to "A. E. W.," of Waterloo: "The safest and quickest prescription 
 for clearing the blood is to eat a raw onion, finelj^ minced, at breakfast; the whole 
 •of a common sized onion is enough, and a dose of charcoal or ground coffee, 
 jind brushing the teeth, will deodorize the breath. The onion can be taken 
 with salt and vinegar as a salad. Consumptives find this of benefit." 
 
 Remarks. — I have much more faith in the onion as an alterative, than I 
 have in the idea that the charcoal or powdered coffee, even with the brushing of 
 the teeth, will remove the odor of onions from the breath; but what of that? 
 letthe"bref" smell of garlic; if onions will do what they are here credited 
 with, they are certainly more valuable than is generally set down to their credit; 
 but I remember of once being told by a gentleman that a moderate sized onion 
 minced and eaten at each meal, with the salt and vinegar, as above mentioned, 
 would cure dyspepsia. I have no doubt of their utility, both as an alterative 
 upon the blood and as a tonic to the stomach ; not one is eaten when ten ought 
 to be. 
 
 2. Roasted Onions— As a Poultice to Boils, Inflammation of 
 the Bowels, etc. — A poultice of roasted onions applied to boils, tumors, 
 <3tc., hastens suppuration, and are often applied as "drafts" to the feet, and I 
 have heard, from the old women, of their being applied in excessive fevers, by 
 mashing or pounding onions and placing them under the arms and upon the 
 bowels or other jjarts swollen from extensive inflammation (to be changed 
 •often), and they are very valuable indeed. 
 
 3. Onions, Their Value as Food.— Onions contain 25 to %Q% (i, e., 
 20 to 30 parts in 100) of solid substance, when dried; while potatoes, even, do 
 not average 25%' ; but from some peculiarity of the onion its nourishing proper- 
 ties more than double those of the potato, and in some cases nearly treble it ; 
 hence its value as food may now be the better understood, and without regard 
 to its peculiar flavor, the onion should be much more eaten than it is. If health 
 is desirable, cut onions. 
 
 1. STOMACH BITTERS, OR ALTERATIVE. — Culver's 
 
 physic, root, and wahoo, bark of the root, each, li^ ozs. ; prickly ash bark and 
 poke root, each, }4 oz. ; Peruvian bark, the best red imground, wild cherry 
 bark and anise seed, each, 1 oz. ; blue-flag, yellow-dock, dandelion and pleurisy 
 roots, known also as white root (asdepias tnberosa), with our home yellow parilla 
 
138 DR. CHASE'S RECIPES. 
 
 and Honduras sarsaparilla and golden seal roots, each, 1 oz. ; Avater, 1 gal. ; 
 alcohol, 1 pt., or good whiskey (if there is good (?) whiskey), 1 qt. Direc- 
 tions — Have all the roots and barks ground coarsely if you buy the dry articles- 
 of the druggist, and if you use the green ones, gathered yourself, use half as much 
 more, and even twice as much will do no liarni; bruise them with a mallet or 
 hammer, and steep all in the water 8 or 4 hours.covered; then strain atid ]>ress 
 out all the virtue, and when cool, strain again to get rid of the tine sediment; 
 add the alcohol, or whiskey, and if it lacks any of 1 gal. make it u]) with wine- 
 worked cider, or whiskey. Bottle and keep in a cool place. Dose — According- 
 to the size and robustness of the person, take from 1 to 2 ta])le-spoonfuls a 
 short time before each meal. If costive, or considerable dyspeptic disturljances- 
 of the stomach, see remarks and further directions below. 
 
 II. Remarks and Further Directions if at all Costive. — In such cases take 
 a quart of this bitters and add J^ dr. of the alcoholic ex. of mandrake, dissolved 
 nicely in the bitters by rubbing in a cup with a tea-spoon ; pour off into the 
 bottle and put on more, as it is slow to dissolve. Dose — This can only be takeu 
 in doses of from 1 to 2 tea-spoon fuls 3 times daily, more or less, to keep the 
 bowels easy. The mandrake is very gentle in its cathartic and laxative proper- 
 ties, but it is very certain. 
 
 III. If dyspeptic, take a pint bottle and pour into it fl. exs. of leptandra 
 and blue-flag, each, 1 dr. ; and fl. ex. of balmouy, Ja oz. , and also iodide of 
 potash, 25 grs. , and fill the bottle with the No. 1 Bitters, which has no man- 
 drake in it. Dose — Then take 1 table- spoonful for a dose, just before meals, 
 and at bed-time ; and if the urine is scanty or high-colored, 2 drs. each of fl. 
 exs. of buchu and uva ursi may also be put in. Dose — The same, as with the- 
 above bitters as a base, almost any condition can be met. 
 
 1. DIARRHEA COMPOUND.— Compound spirits of lavender and 
 tinct. of rhubarb, each, 1 oz. ; laudanum, 3 drs. ; oil of cinnamon, 10 drops; mix. 
 Dose — One tea-spoonful every hour or two, for an adult, as needed, untif 
 relieved ; then 2 or 3 times a day only, for a day or two. 
 
 2. Loose Bowels, Simple Remedy for. — For loose bowels, not 
 of long standing nor very severe, the following powder will prove effectual and 
 satisfactory. I have used it many times. Powdered opium and tannin, each, 
 5 grs. Mix thoroughly and divide into 10 powders. Dose — For an adult, 1 
 powder every 4 hours, or 3, or even every 2 liours, if needed to control the con- 
 dition; children of 8 to 12 years, half a powder only, and of a less age — above 
 2 years — one-fourth only of a powder. 
 
 3. For Infantile Diarrhea. — That is, for children at the breast or 
 less than 2 years old : Powdered rhubarb, 10 grs.: calomel, 1 gr. ; morphine, 
 1^ gr., and divide into 10 powders, t powder for a do.se. No danger of saliva- 
 ting a child at the breast. 
 
 4. Diarrhea of an Exhaustive Character, Dr. T. B. King's 
 Remedy for. — Blue mass and pulverized ipecac, of each 3 grs. ; prepared 
 chalk and pulverized rhubarb, each 10 grs.; pulverized opium, 3 to 10 grs. 
 Mix and make into 10 pills. Directions, Dose, etc. — For adults, bad cases. 
 
DR. CHASE'S RECIPES. 139 
 
 use the 10 grs. of the opium and give 1 pill every 3 hours; for children and 
 slight cases, only 3 to 5 grs. of opium should be used; small children, only half 
 a pill cut up and dissolved in molasses will be suflfiicient for a dose, to be 
 repeated in 3 or 4 hours, as needed. 
 
 5. Diarrhea, Simple Home Remedy for. — The journals of late 
 have said considerable about the use of pure cider vinegar in diarrhea. It was 
 started, so far as I know, by T. E. Stellwggen, in an edition of Coleman's 
 "Dental Surgery." Dose — For an adult about 2 ozs., or 4 tablespoonfuls, 
 without water; for a child of 1 year, a tablespoonful with a little water. 
 
 Remarks. — Its effect is said to be to check the colicky pains at once, to 
 relieve the chills and cramps, if any present, and to give a feeling of warmth 
 and comfort over the surface. I trust it will prove as reliable as reported. It 
 is claimed to have been satisfactory even in long standing cases. 
 
 1. DYSENTERY — Successful Remedy for.— Laudanum and 
 ipecac. Dikections, Dose, etc. — For an adult first give laud^mum, 20 drops, 
 to prepare the stomach so it shall retain the ipecac, which is to be given half an 
 hour after, in 20 gr. doses, repeated everj^ 6 hours until cured. The first dose 
 may be vomited, or partially so, as this article is well understood to possess this 
 property — of vomiting — but it is also known that the stomach can be trained to 
 tolerate (bear) it. It also acts as a mild laxative, tonic, and stimulant, to the 
 coats of the stomach and intestines, producing slight sweating, moist and pliable 
 skin, and thereby reducing the fever, controlling also the tenesmus (pain and 
 griping) of the rectum at the time of the passage, almost if not wholly reliev- 
 ing this dilficultj- soon after its use is commenced. 
 
 2. Dysentery, Diarrhea and Incipient Cholera — Milk a Speci- 
 fic for. — It is reported through the Milk Journal, of London, Eng., that in the 
 East Indies, 1 pt. of warm milk every 4 hours, will check the most violent of 
 the above complaints. The milk must not be boiled, but just hot enough to drink 
 comfortably. Boiled milk, contrar}' to our American custom, is not to be 
 used. 
 
 NERVOUS HEADACHE— Such as People Used to be Bled 
 for. — Iodide of potash, 2 drs. ; tinct of gelsemium, 2 drs. ; pure water, 2 ozs. ; 
 mix. Dose — 1 tea-spoonful once in 2 to 4 hours until relieved. 
 
 Remarks. — This is a prescription of a physician of Grand Rapids Mich., for 
 a lady who called upon him to be bled for the difficulty, according to what she 
 had been accustomed to. But he made this prescription for her and it relieved 
 her. The next season she called upon myself for the same purpose, at the same 
 time showing me the prescription, Avhich I changed to bromide of potassium, in 
 the same quantity for the iodide, which she took with the same success. I pre- 
 fer the bromide, as I think its action upon the nerves more satisfactory. 
 
 2. Nervous Headache, New Remedy for. — Salicylate of soda, 
 10 grs., every 3 hours for an adult, followed next day in 3 to 8 gr. doses. If of 
 long standing, continue 1 or 2 doses daily for a few days longer. Taken by 
 dissolving in water. 
 
 Reiimrks. — This was given in the Scientijic American by a celebrated physi- 
 
140 DR. CUASE'S RECIPES. 
 
 ciiin who gave a case of a boy of 16 years, who had had nervous headache sev- 
 eral diiys each week from the time lie was 6 years old, entirely cured by this 
 remedy, and at the time of the report he had been free from the disease sev- 
 eral months. See next item also for other uses of this new remedy. 
 
 TONSILITIS — Salicylate of Soda for — Also as a Gargle in 
 Ulcerated. Cases. — Given in 10 gr. doses, every 2 to 4 hours, internally, and 
 is also used as a gargle in ulcerated cases. Strength of gargle is not given; but 
 I should say, 5 to 10 grs. to the oz. of water, according to the degree of ulcera- 
 tion. 
 
 Remarks. — 1 certainly expect much from its use upon a fair trial, and say 
 to all who need it, tr^^ it. 
 
 ULCERATING TEETH OR SORE GUMS — Dr. Mason's 
 Remedy. — Take what the homeopaths call the "third decimal trituration of 
 mercurius" (quick-silver). [Quicksilver was named mercurius after the god 
 Mercury; it is also known as hydrargyrum, from another god or deity, wor- 
 shiped hy the ancients. These deities were held in higher estimation by them, 
 as compared with other deities, from the fact that mercury or quicksilver was 
 held, long ago, to be a very important article or medicine in the treatment of 
 diseases, as compared with other remedies. But my school of medicine (eclec- 
 tic) generally claims and believes that it has been proven not only of little value 
 but to have been one of the greatest curses to humanity that ever found a place 
 in the annals or history of medicine. Of late, however, 1 am led to believe the 
 harm to have arisen from its over-doses and abuse in giving it for everything 
 rather than in the article itself. See my remarks following "Jaundice, Liver 
 Complaint, etc."] Dose — Tlie size of a wheat kernel, every half hour or hour, 
 until cured, which will be in 2 or 3 days. 
 
 Remarks. — Dr. Mason, in writing to me, said: "Doctor you know that I 
 am not a homeopath, but I know, after having used the above in my practice as 
 a dentist for over fifteen years for ulcerating teeth, that it is a good remedy. 
 In the winter of 1878-79 I extracted some teeth for my wife; and, in common 
 parlance, she took cold in the jaw. Although it was nearly 2 days after it com- 
 menced aching before I prepared the remedy, the pain entirely ceased in less 
 than 2 days from the time she began its use. But let no one put it off, as I did, 
 through pressure of business — ' a stitch in time,' etc." 
 
 In case no homeopath or druggist is near, who keeps this triturated prepa- 
 ration, see " Diphtheria, Sore Throat, etc.," (Dr. Mason's, or homeopathic rem- 
 edy), for the manner of trituration, use the quicksilver instead of the biniodide 
 of mercury, as given in that case. 
 
 1. VOMITING — Ejects a Dime from the Trachea.— Lorenzo 
 Hubbard, M. D., reports a case to the Pacific Med. and Surg. Journal n^ follows: 
 
 "Carpenter Simes, a private in Company A, First U. S. Cavalry, while 
 playing with a dime, by tossing it into his mouth, accidentally threw it far back 
 into the pharynx, where, coming in contact with the jiosterior nasal orifices, it 
 excited a strf)iig disposition to sneeze. The spasmodic inspiration which fol- 
 lowed drew Ww piece through the glottis (the opening into the windpipe) into 
 the trachea (windpipe), and subsequent inspirations lodged it at the point of the 
 
DR. CHASE'S RECIPES. 141 
 
 bifurcation of the right bronchus. By inflating the lungs, and then making a 
 strong effort at expiration, the ' piece ' would rise into the trachea, but when it 
 reached the glottis suffocation was so imminent he was forced to allow it to 
 descend. When he first made his situation known to me, three hours after the 
 occurrence of the accident, he said he could feel the ' bit ' resting directly 
 under the right nipple, and that the parts at this point had become quite sore. 
 
 " While the piece was yet movable, and had not yet found a lodgement, I 
 determined to try the experiment of vomiting, with the hope that in the spas- 
 modic effort of retching and coughing it might be ejected. In this I was not 
 disappointed, for in the very first effort it was thrown out to the distance of 
 several feet, with considerable force. I also send you the ' bit ' with which 
 this strange experiment was made, supposing that possibly the case might 
 interest our society. " 
 
 Remarks. — I have given this to show not only the danger of thus throwing 
 pieces of money into the mouth, which I have often seen done, but also to say 
 it is dangerous to allow small children to have small pieces of money to play 
 with, for the mouth is about the first place they put it; but if a piece lodges in 
 the throat, no time should be lost in trying one of the quick emetics found in 
 "Accidental Poisoning." 
 
 2. Vomiting and Watery Discharges, to Check in Cholera. 
 — Black pepper, in powder, fine table salt, each 1 teaspoonf ul ; vinegar, 5 tea- 
 spoonfuls; hot water, '^ tumbler. Dose — A table-spoonful every 5, 10 or 15 
 minutes, as circumstances required, speedily checked vomiting, abated the 
 watery discharges and removed the cramps. It succeeded in many cases where 
 every other means had failed. 
 
 Remarks. — This was during the Cincinnati cholera in 1849-50-51, when the 
 eclectics saved hundreds of their patients in this disease, while other branches of 
 the profession lost most of theirs. This is no fancy statement, simply for effect, 
 but is susceptible of proof, and it was by simple common sense remedies, like 
 this, that it was done. 
 
 1. SCROFULA, PILES AND RHEUMAT^ISM.— Cure for.— 
 Sulphur, cream of tartar, nitre (saltpeter), and licorice root, equal parts of 
 each, all finely pulverized, and put into just honey enough to mix like mush. 
 Dose — One tea-spoonful ^ hour before eating, 3 times a day, for 3 days ; then 
 cease 3 days, continuing until a cure is effected. But after the first 3 days, }^ 
 tea-spoonful doses will be as much as can be taken without making the bowels 
 too loose. It may be made into pill form by using only honey enough to 
 dampen. Dose — In this way 3 good sized pills, before each meal, as the other. 
 
 Remarks. — This was communicated to me by a sister, at that time living in 
 Mt. Pleasant, Iowa, from the fact that a young girl, a Miss Conner, had been 
 cured by it, who had been under the doctors care for over a year, without ben- 
 efit. Her breast and throat were covered with ulcers, deep and penetrating, so 
 when pressed up on one side of the neck, matter would ooze out of the other 
 side. Under these circumstances, the girl's mother (the wife of a barber) paid 
 $10 for this recipe, which cured the girl in a few weeks. At the time my sister 
 sent me this recipe, six years after the cure, the girl had had no returning symp- 
 toms of the disease. But the scars, my sister said, she would always carry. A 
 child had also been cured by the use of the same, whose head was a solid scab 
 
142 DR. CHASE'S RECIPES. 
 
 at the time tbe treatment was commenced. My sister had obtained the recipe 
 for the purpose of curing bleeding piles upon herself, which had reduced her 
 strength ver}"^ greatly hy the loss of blood. And it was as successful with the 
 piles as in the other cures. I liave had no opportunity of using it except for 
 rheumatism, which I have cured with it. I believe much good will be derived 
 ^y its use whenever needed, as an alterative, for the value of sulphur and 
 cream of tartar have been long known as alteratives in rheumatism. Why 
 should not the combination prove valuable in scrofula? I have no doubly it has, 
 and that it will continue to do so, most eflfectually. The licorice I look upon 
 as merely to improve the taste. 
 
 2. Scrofula, White Swelling, etc., Salve for. — Scrape sweet elder 
 {inner bark), bitter-sweet (roots and twigs are used), and mullein leaves, each, a 
 good handful; boil these, (the roots and twigs, being bruised,) in a little water; 
 then put in half as much golden seal root, and stew all in two table-spoonfuls 
 of freshlj' churned and unsalted butter, not level spoonfuls, but as you would 
 take them up heaping, from rather soft butter, and an equal quantity of mut- 
 ton tallow. Stew till the water is all out, and the mass crisped, or dry, but not 
 burned; then strain, and put back into the skillet, and add half as much bees- 
 wax, as of tallow and half as much pine pitch as of the beeswax.' Direc- 
 tions — For white .swelling spread on a cloth, and apply; for scrofulous sores 
 put on cotton, and put into the sores, or openings, if any, otherwise the same 
 as for white swellings. 
 
 Remarks. — I should apply this salve while taking No. 1, internally, as I 
 think it will hasten recovery. It will be found valuable for all purposes, as 
 an ointment, rather than a salve, if not made too stiff with the beeswax. As 
 an ointment, use but very little beeswax. 
 
 PLIABLE COLLODION— Or Artificial Skin— For Abrasions, 
 Sums, Sores, etc. — A French journal gives us the following plan of mak- 
 ing collodion pliable, for all purposes where water may come in contact with the 
 spot, as upon the face, hands, lips, etc. : Collodion, 30 grammes; castor-oil and 
 soft turpentine (Venice turpentine or pine pitch), each 50 centigrammes, mix. 
 
 Remarks. — As a gramme is so nearly 15% grains (being actually 15 and 
 334 of 1,000 parts of a grain, we call it 15J^ grains,) and as a centigramme 
 is the 1 -100th of a gramme, in the 50 centigrammes we get nearly 8 grains, 
 hence we say: Collodion, 1 oz. ; and castor-oil and soft turpentine, each 8 grs. 
 And thus we have the recipe Americanized, so that it can be filled understaud- 
 ingly by anyone, or druggist. Apply with a brush. It will be found 
 quite .satisfactory to apply upon any injured parts, scratch, bruise, etc., as by 
 putting on two or three times, as the first coat dries, it forms an artificial skin 
 over the sore. 
 
 1. CHILBLAINS, FROST BITES, ETC.— Valuable Rem- 
 edy for. — Spirits of turpentine and sulphuric acid, each \i oz. ; olive oil, \}i 
 oz. ; mix; shake and apply frequently. 
 
 2. Spirits of Turpentine, 1 oz. ; ammonia, % oz., with as much 
 camphor gum as this will dissolve, used as a liniment, will cure these hateful 
 things. 
 
DR. CHASE'S RECIPES. 143 
 
 3. To Relieve the intense itching; 2 or 3 bathings of tlie parts, warm- 
 3ng in before the fire, or strong alum water, gives relief. 
 
 4. An Ointment made by nibbing as much tincture of cantharides 
 Into any simple "cerate," as it will take up (any druggist will prepare a small 
 "box of it, for about 15 cts.). Bathe the feet in warm water, wipe and rub 
 this on at bed-time. I cured a bad case of 6 j^ears standing, in 2 or 3 applications, 
 nnd afterwards cured several other cases. 
 
 5. Frost Bites, Remedies for. — The Lansing (Mich.,) Republican 
 recently gave the following, as to the management and cure of frost bites. It 
 says: " E.xtract the frost by the application of ice-water till the part is pliable, 
 but let no artificial heat touch it; then apply a salve made of equal parts of 
 hog's lard and gunpowder, rubbed together imtil it forms a paste, and in lesa 
 than 24 hours the frozen parts will be well." 
 
 6. Chilblains, Warranted Cure for.— Olive oil, spirits of turpen- 
 tine, aqua ammonia, and oil of peppermint, each, 3^ oz. Mix, and anoint night 
 and morning. Is warranted to cure every case. This was given me on 
 ""experience," also. 
 
 WORMS— REMEDIES, VERMIFUGES. 
 
 There are seldom found but three varieties of worms in the human 
 intestines. 
 
 I. The principal, or most common one, is the long, round wonn, found in 
 the small intestines. 
 
 II. The second variety is the small, round, or pin-worm, so called because 
 scarcely ever longer or larger than a pin. These are chiefly found in the 
 Tectum, and known to be there from an intolerable itching. 
 
 III. The last, or third variety, is the tape-worm, called by physicians 
 tmnia solium (from toenia, tape, and solus, alone); for, as a general thing, there is 
 only one of them found to annoy the patient. The remedies for them, I shall 
 •give in the order in which I have mentioned them. First: 
 
 1. The Long, Round Worm. — Pink and senna were the old " stand- 
 -by," for the common long worm, followed hy a cathartic; but the following 
 •combination is better, as it has the cathartic in combination, and as the good 
 old saying is, "kills two birds with one stone." 
 
 Pink root and senna, each J^oz. ; cream of tartar, 1 dr. (1 tea-spoonful); 
 pulverized jalap, }4, dr. ; cardamon seeds, 1 dr. ; and ext. of licorice, or pow- 
 <lered licorice-root, ^^ oz. Mix, and pour on }4, pt. of boiling water and steep 
 J^ to 1 hour; and, according to the age of the child, give 1 to 2 table- spoonfuls 
 every hour until the worms are expelled, or a brisk action of the bowels is 
 obtained. Repeat every day or two, until you are satisfied there are no more 
 worms present, or see that they have been expelled, as it does not always, but 
 -generally, expels them on the first trial. 
 
 2. The Eclectic Vermifuge — The Latest and Least Dis- 
 tasteful.— Santonin, 30 grs. ; white sugar, 50 grs. Directions— Rub together 
 
144 DR. CHASE'S RECIPES. 
 
 evenly, and divide into 10 powders. Dose — Give 1 powder an hour before 
 supper and 1 at bedtime; next day 1 powder before each meal and at bed-time, 
 and the following day the same, which uses up all the powders. Next morning- 
 take an active cathartic, to carry oflE the worms. 
 
 Remarks'. — I recently took this remedy in just this way, realizing that I, at 
 nearly 68 years of age, had them. For the cathartic I took 2 blue papers of 
 seidlitz powders and 1 white paper, to be sure and get quick and thorough 
 action. It did act quickly, and brought them away. I have enjoyed better 
 health since. 
 
 3. Worms, Allopathic Vermifuge for. — Santonin and white sugar 
 (or sugar of milk), each 10 grs. ; calomel and ipecac, each 1 gr. Directions — 
 Rub the two first well together; then rub in the two last, and divide into 10 
 powders. Dose — For child, 1 powder, night and morning, till all are taken; 
 then an active cathartic, unless the worms pass off freely by this time. I should 
 give a cathartic of cream of tartar, or some mild one, at anj- rate. This is- 
 the favorite, of an old friend of mine, of the allopathic school. 
 
 4. Vermifuge or Vermicide— Extraordinary.— Dr. A. S. Sweet, 
 of Sf)uthhold, L. I., informs the readers of the Brief iliai he gave Mrs. C. the- 
 following mixture as a vermifuge: Santonin, 16 grs.; fl. ex. of pink, 160 drops; 
 simple syrup, 2 ozs. ; mix. Dose — A tea-spoonful morning and night. Sho 
 gave it about equally between 4 children of her own and 1 of a neighbor's. 
 The result was the expulsion of 67 worms. As having a possible bearing upon 
 the question whether worms cause any special symptoms by their presence in 
 the intestines. Dr. Sweet says that the child for which the vermifuge was par- 
 ticularly desired had, previous to taking it, several attacks of convulsions. 
 They ceased with the expulsion of the worms. 
 
 Remarks. — Any person of common sense would say the worms caused the 
 convulsions, else their removal would not have stopped them. Dr. Sweet says 
 nothing about giving any cathartic; but as the Brief is taken only by physicians, 
 he leaves it to their judgment to direct it. I would say, give an active cathartic 
 on the third or fourth day, whether any worms have passed or not. In all 
 cases, after expulsion of worms, give a tonic to build up and strengthen the 
 general system, which will also strengthen the bowels, and thereby make it less 
 liable for another "crop" of worms. For, as a general thing, it is only the 
 weakly children who are troubled with worms, although sometimes adults have 
 them, as in my own case. 
 
 5. Pin Worms, Remedy. — A " Mrs .C." made inquiry in the Toledo. 
 O., Blade, for a remedy for pin-worms, receiving the following answers: A 
 Mrs. "A. P. A." (a pity that so many writers are ashamed of their names), 
 says: If "Mrs. C." will give the child a tea made of common spearmint, both 
 using it as a drink and as an injection, I am confident it will suffer no more 
 from pin-worms, as I have known a very bad case, of long standing to be cured by 
 this remedy, when many others had been tried without success. If one trial 
 does not cure, repeat, as the remedy is harmless. 
 
 Remarks. — The spearmint is safe, and quite a diuretic, with its other valu- 
 able properties. 
 
DR. CHASE'S RECIPES. 145 
 
 6. A " Subscriber, of Rochester, O., gave the following answer: Tell 
 "Mrs. C." to use the following, which I have used, in a great many cases, 
 without failure: Carolina pihk root, senna, American worm seed and nianna, 
 each J^ oz. ; steep for 1 hour in water, IJ^ pts. Dose — 1 gill (about 8 table- 
 spoonfuls), once a day, in one-half as much new milk, well sweetened There 
 is no " ifs " or " buts " about this, it will cure. I cured myself after having con- 
 vulsions for over three years, and being given up by doctors; and since then it 
 has cured many of my neighbors. 
 
 Remarks. — This writer says nothing about injecting it; but there would be 
 no impropriety or danger in doing so, as it is for pin-worms, which mostly 
 infest the rectum, and for which injections are the most effectual. The injec- 
 tion should be kept in place as long as it can be borne, by holding a wad of 
 cloth to prevent its voluntary escape, or discharge. This preparation, however, 
 is very appropriate for the long round worm, and the author is of the opinion 
 that it was for that, and not pin-worm, that this writer gave it. 
 
 7. Pin-Worms. — A solution made by soaking rasped quassia, J^ oz., in 
 cold water, 1 pt., for 12 hours, then straining, for the purpose of injection, is 
 very effectual to remove pin-worms. A solution of aloes, % oz., with carbon- 
 ate of potash, 15 grs., in i-^ pt. of decoction, or tea, of barley, dissolved by 
 rubbing together, for an injection ; or an injection of simple sweet oil, says Dr. 
 Warren, of Boston, are very effectual in removing pin-worms. Lime water 
 (which see how to make) is also frequently used as an injection for the removal 
 of pin-worms. 
 
 8. Tape Worm, Dr. TurnbuU's Successful Bemedy.— Dr. R. 
 
 J. Turnbull, of Duncansley, Miss., in a recent issue of the Medical and Sur- 
 gical Reporter, says: I notice a request for a recipe for tape worm. The fol- 
 lowing prescription proved most efficacious with me in the treatment of a 
 patient who suffered for more than 3 years with tape worm. Bark of the pom- 
 egranate root, ^ oz. ; peeled pumpkin seed, i^ dr. ; ethereal ex. of male-fern 
 (an extract made with ether), 1 dr.; powdered ergot, % <^r-» powdered gum 
 arable, 3 drs. ; croton oil, 2 drops. Directions — The pomegranate root and 
 pumpkin seed must be thoroughly bruised, and, with the ergot, boiled in 8 ozs. 
 of water, for 15 minutes (the author would saynot less than 30 minutes), then 
 strain through coarse cloth. The croton oil must be rubbed up with the gum 
 arable and extract of male-fern, and then formed into an emulsion (by rubbing 
 or thoroughly stirring), with the decoction. This is the prescription of Dr. A. 
 J. Schafish, of Washington, D. C, who employs no preliminary provision, 
 except forbidding the patient to take only breakfast the day on which it is 
 intended to remove the worm, and give a large dose of Rochelle salts the night 
 before. No unpleasant effects follow this remedy. — Brief 
 
 Remarkn. — The author would say, if the croton oil does not cause a passage 
 in 2 hours at most after taking the mixture, give 2 blue and 1 white 
 paper of seidlitz powder to get thorough action from the bowels. 
 
 9. Dr. Currie, of Lebanon, N. H., gives an account in the Brief of 
 removing a tape-worm from a girl 16 years old, by the simple articles of pump- 
 
 10 
 
146 DR. CHASE'S RECIPES. 
 
 kin seed, 1 oz. ; white sugar, % oz. ; the seed pounded fine, and mixed with the 
 sugar. Dose — A tea-spoonful of the mixture every 2 hours, till all was taken: 
 following the last dose with castor oil and spirits of turpentine. The next 
 morning I was presented with the worm entire, 7 meters long. 
 
 Remarks. — A meter is a little less than 393^ inches, or a total length of worm 
 equal to 23 feet, at least. They have been expelled from 60 to 100 feet in 
 length. The proper dose of castor oil for a girl of 16 would be 1 table-spoonful, 
 with the spirits of turpentine, 1 tea-spoonful, mixed; and to avoid nausea or its 
 disagreeable taste, add a few drops of oil of cinnamon. Repeat the dose in 2 or 3 
 hours, unless a free passage is obtained before this time. Unless the worm put 
 in an appearance, I would repeat the whole on the third day, at farthest; the 
 second, unless the stomach was considerably disturbed, would be better. More 
 or less, according to the age and robustness of the person, may be given. 
 
 10. Other Remedies. — Dr. Bennett says: "Of all the vermifuge 
 remedies proposed for the expulsion of tape-worms, I have found ethereal ex. of 
 male-fern the most eflfectnal." (See Dr. TurnbuH's remedy above.) 
 
 Dr. Caldwell, Baltimore, Md., claims that the Dundas, Dick & Co.'s cap- 
 sules of male-fern and kamala, produced with a patient of his, the happy result 
 of expelling a monster of some 31 feet in length, after taking 6 capsules accord- 
 ing to printed directions accompanying them ; also relieving a cough, vomiting, 
 and all other unpleasant sj^mptoms attending its presence. 
 
 11. Tape-Worm— The Latest, Most Easily Taken, and Most 
 Successful Remedy for. — There has been quite a stir made recently by 
 two or three traveling phj^sicians with the French chemist Tauret's "pellfitier- 
 ine," in removing tape-worms. I have seen several that have been removed 
 here within a few months. I had known that one physician was using it here 
 with success before, but not being of the talkative kind, very little was said 
 about it. With this introduction, I will say: Tauret's " pelletierine " is put up 
 in bottles containing o/ie dose only, and retails at about $3 per bottle. Its action 
 is to numb the worm, causing more or less giddiness, according to the nervous- 
 ness of the patient. This soon pas.scs off by the patient laying down and keei> 
 ing quiet. It is perfectly safe, and but slight preparation is necessary to take it. 
 Doze — One bottle being a full doze for a man, delicate females and youths 
 •of about 15 years would take only two-thirds; children of 10 or 12, one-half, 
 and of 4 to 8 years, only one-third of a bottle. Directions — The day before 
 it is to be taken, take a laxative or gentle cathartic, or a copious injection; and, 
 for supper, eat only a milk diet. In the morning take half a glass of water on 
 an empty stomach; then, five minutes after, take the pellfetierine, and, immedi- 
 ately after, half a glass more of water, slightly sweetened. Three-fourths of an 
 hour after take a dose of corap. tinct. of jalap; or infusion of senna (made by 
 fiteeping % oz.). sweetened with syrup of orange-peel. If in a few hours there 
 are no stools, take a purgative injection or repeat the purgative medicine. The 
 giddiness will come on in about 15 minutes after taking the pelletierine, and the 
 worms ought to be expelled in 2 to 4 hours. I have seen one passed in 1% hrs. 
 from the taking of the remedy. It is important to remember, say the instruc- 
 tions sent out, that the purgative must act rapidly. Don't stay in bed any 
 
DR. CHASE'S RECIPES. 147 
 
 longer than the giddiness lasts; then move about, to help the action of the med- 
 icines. I have taken these instructions from a pamphlet sent out by E. Fougera 
 & Co., 30 North William st., New York, who supply the article if your drug- 
 gist has not got it. This is not an advertisement for them, but to help any one 
 to obtain it who needs it. They do not know that I have mentioned them even; 
 but, knowing its value, I have given it, to save those needing it from paying 
 $10 to $50, as these tramping doctors charge for their removal. The pelldtier- 
 ine is made from pomegranate bark, which has been the main dependence for 
 removing tape worms; but as it had to be made in the form of an infusion and 
 taken in large doses of a ^ pt. or more, often causing sickness of the stomach, 
 this new preparation is as great a boone as quinine was over having to take the 
 Peruvian bark in powder, as formerly ; and as the pellfitierine has proved very 
 successful, it will, undoubtedly be but a short time till our druggists will keep 
 it, and it will enter into general use. Speaking of its success, I will mention a 
 few cases, only to show the estimation it is held in. 
 
 Professor LahoulbSne gives 19 successes in 19 trials. Dujardin-Beametz, 
 member of the Academy of Medicine, France, succeeded 37 times in 39 trials. 
 Dr. Ed. Mount, of Montreal, had 4 successes out of 4 trials; one of the cases 
 had been troubled with tape worm for 36 years. Dr. H. Wilfert, of the Cin- 
 cinnati Academy succeeded also in every case. 
 
 I will mention only one case more, the worm I spoke of being removed 
 in one hour and a half, in the foregoing. The medicine was administered by a 
 boy of less than 30 years, who had been with a doctor for a short time only, and 
 learned what was used. The man was a butcher, and was well pleased to be 
 rid of his tormentor. 
 
 Remarks. — Certainly, with the foregoing list of remedies to select from, no 
 one should long be permitted to suffer the presence of either variety of worms, 
 unless it should be thought worth while to keep " His Majesty " (the tape worm) 
 in a bottle of alcohol, as a trophy of success in his removal. 
 
 1. DYSPEPTICS— Bad Cases Put Upon the Right Tack.— 
 A writer in the Medical Journal, discoursing upon dyspepsia, says: " We have 
 seen dyspeptics who suffered untold torments with almost every kind of food. 
 Bread became a burning acid. Meat and milk were solid and liquid fires. We 
 •have seen these same sufferers trying to avoid food and drink, and even going 
 to the enema (syringe) for sustenance. And we have seen the torments pass 
 away and their hunger relieved by living upon the white of eggs, which have 
 been boiled in bubbling water for thirty minutes. At the end of a week, we 
 have given the hard yolk of the egg with the white, and upon this diet alone, 
 without fluid of any kind, we have seen them begin to gain flesh and strength, 
 and refreshing sleep. After weeks of this treatment they have been able, with 
 great care, to begin upon other food; and all this, the writer adds, without 
 taking medicine. He says that hard boiled eggs are not half so bad as half 
 boiled ones, and ten times as easy to digest as raw eggs, even in egg-nog." 
 
 2. Voltaire's Food for Indigestion, or Dyspepsia. — In the 
 memoirs of Count de Segur (Vol. 1, page 168) there is the following anecdote: 
 My mother (the Countess de Segur) being asked by Voltaire respecting her 
 
148 DR. CHASE'S BECIPES. 
 
 health, told him that the most painful feeling she had arose from the decay of 
 her stomach, and the difficulty of finding any kind of aliment (food) that it 
 could bear. Voltaire, by way of conversation, assured her that he was once 
 nearly a year in the same state, and believed to be incurable; but that, never- 
 theless, a very simple remedy had restored him. It consisted in taking no other 
 nourishment than the yolks of eggs, beaten up with flour of potatoes and water. 
 Though this circumstance took place as far back as about 48 years ago, 
 and respecting so extraordinary a personage as Voltaire, it is astonish- 
 ing how little it is known, and how rarely the remedy is practiced. Its 
 efficacy, however, in cases of debility, cannot be questioned; and the 
 following is the mode of preparing this valuable article of food, as 
 recommended by Sir John Sinclair. Recipe — Beat up an egg in a bowl, and 
 then add 6 table-spoonfuls of cold water, mixing the Avhole well together; then 
 add 2 table-spoonfuls of the farina (flour of) potatoes, or mashed potatoes (I 
 have used the mashed potatoes), mixing it with the liquor in the bowl; then 
 pour in as much boiling water as will convert the whole into a jelly (like starch), 
 and mix it well. [The author thinks it best to boil it a little, after pouring on 
 the water.] It may be taken either alone, or with the addition of a little milk 
 sweetened with sugar, not only for breakfast, but in cases of great debility 
 of the stomach, or in consumptive disorders, at other meals. This dish, or 
 food, is light, easily digested, and extremely wholesome and nourishing. Bread 
 or biscuit should be taken with it, as the stomach gets stronger. — Beacli's Fam- 
 ily Practice. 
 
 Remarks. — I have recommended this food for several weak patients, with 
 entire satisfaction; but I would say no bread, nor biscuit, should ever be eaten 
 by a dyspeptic, or any person in a weak or debilitated condition of the system, 
 from sickness, or naturally of feeble digestive powers, until at least the next 
 day after the baking. I will only add, that in extremely weak patients, this, if 
 relished, may constitute the entire nourishment taken for days, or weeks, 
 according to the necessity of the case. But when one tires of this, some of the 
 beef teas, essences, soups, porridges, as given under these heads in this work, 
 or the oatmeal gruel for invalids, or delicate children, may be used to vary 
 the food for the sick. 
 
 The two following dishes are given by Dr. Beach, in connection with the 
 above food, as valuable for dJ^spepsia: 
 
 3. Dyspepsia, Liquid Pood for.— Take fresh, lean beef, cut thin, 
 1 lb. Put it into a large-mouthed bottle or jar: add a little salt; place the bottle 
 in a kettle of boiling water, and let it boil 1 hour; then strain through a woolen 
 cloth. (It seems to the author that a stout piece of muslin is just as good.) 
 There will be about 1 gill (4 ozs.) of clear, nutritious liquid. Begin by taking 
 1 tea-spoonful, and increase the quantity as the stomach will bear. This has 
 been retained on the stomach when nothing else could. It cured an old captain 
 when nearly gone with dyspepsia. 
 
 4. Dyspeptics, Excellent Pood for.— Take a piece of stale wheat 
 bread and a little white sugar, and cover with boiling water; then cover with a 
 
DE. CHASE'S RECIPES. 149 
 
 plate for a short time ; add cream or good milk. This dish rests easy on the 
 stomach, and is very pleasant. 
 
 Remarks. — This, of course, is not understood to be toasted, but in its simple 
 state — to toast bread makes it much the nature of freshly baked, which is not 
 good for the healthy, and especially bad for dyspeptics or the debilitated from 
 any disease or cause whatever. 
 
 5. Dyspepsia and Weak Stomach, The Value of Milk and 
 Lime-Water for. — Milk and lime-water are now frequently prescribed by 
 physicians in cases of dyspepsia and weakness of the stomach, and in some 
 cases are said to prove very beneficial. Many persons who think good bread 
 and milk a luxury, frequently hesitate to eat it, for the reason that the milk will 
 not digest readily; sourness of the stomach will often follow. But experience 
 proves that lime-water and milk are not only food and medicine, at an early 
 period of life, but also at a later, when, as in the case of infants, the functions 
 of digestion and assimilation have been seriously impaired. A stomach taxed 
 by gluttony, irritated l>y improper food, inflamed by alcohol, enfeebled by dis- 
 ease, or otherwise unfitted for its duties — as is shown by various symptoms 
 attendant upon indigestion, dyspepsia, diarrhea, dysentery and fever — will 
 resume its work, and do it energetically, on an exclusive diet of bread and milk 
 and lime-water. A goblet of cow's milk may have 3 to, 4 table-spoonfuls of 
 lime-water added to it with good effect. 
 
 These ideas are fully endorsed by Dr. E. N. Chapman, who presented the 
 following valuable notes on the use of milk and lime-water for invalids, to the 
 Medical Society of the State of New York. He says: '• I have used milk and 
 lime-water for years as a diet with my patients with great success, particularly in 
 cases involving nerve centres, that are acknowledged to be little under the 
 command of the accepted modes of treatment, such, for instance, as marasmus 
 (a wasting of flesh), anemia (debility from poor blood), paralysis, indigestion, 
 neuralgia, cholera, dementia (insanity), and alcoholism. Also in cases where 
 the nutritive functions are at fault, milk with a pinch of salt, being rendered 
 very acceptable to the stomach by the lime, is the most digestible and nourish- 
 ing food that can be given. It allays gastric (stomach) and intestinal irritability, 
 offers a duly prepared chyle to the absorbents, supplies the blood with all the 
 elements of nutrition, institutes healthy tissue changes, stimulates the secreting 
 and excreting glands, and, in a word, provides nature with the material to sus- 
 tain herself in her contest with disease. * * * Milk, acted on with lime- 
 water, has a range of application almost as extensive as disease itself, whatever 
 its character and whoever the patient." 
 
 Remarks. — I trust that enough has now been said to satisfy everybody of 
 the value of milk in disease, and I will add that I know it to be equally valuable 
 as a regular family diet. 
 
 6. Dyspeptic Invalids or Weakly Children, Oatmeal Gruel 
 for. — A Mrs. " H. K.", of Evanston, Wyoming Territory, in writing to the 
 Blade, upon what Mrs. Jane F. Hollingsworth said of strained oatmeal gruel for 
 invalids, gives her own experience with it for children. She says: 
 
150 DR. CHASE'S RECIPES. 
 
 " Nothing is better for either invalids or young children. Let me give my 
 experience. Our baby was delicate ; cow's milk did not agree with her while 
 nursing; I began feeding her corn starch and oatmeal gruel, and now a heartier, 
 happier and fatter baby than ours you will seldom see, and oatmeal gruel is her 
 daily food. 
 
 " I take 2 table-spoonsful of oatmeal and pour on a pint, or a little more, 
 of boiling water; let boil until thick enough for jelly, then I strain it through 
 a little sieve, add 1 tea-spoonful of sugar and 2 of cream to a coffee cup of 
 gruel, and it is a dish fit for a king. 
 
 ' ' For very young children or very weak invalids of a dyspeptic character, 
 make thinner with water while boiling, or with cold milk, after done boiling." 
 
 7. Pood for Dyspeptic, or Weakly Babes.— Boil slowly, for 
 2% hours, 1^ cup of oatmeal, in 1 qt. of water, with a very little salt, the dish 
 being covered to prevent evaporation; then strain. A double, or rice kettle 
 (which see) is just the thing to avoid burning. When cold, to }y^ pt. of this 
 gruel, or food, add an equal quantity of thin cream, and 2 tea-spoonfuls of 
 white sugar; then, to this mixture, add 1 pt. of boiling water, and when cool 
 enough it is ready for use, and will set easy on the stomach, when milk and 
 all other food cannot be digested by a feeble or weak babe, unless aided by the 
 use of lime-water, as above. 
 
 8. Drinks for Small Children Having Dyspeptic or Diar- 
 rheal Tendency. — Rice-water, barley-water, oatmeal-water, made bj"^ boil- 
 ing a single handful of either of these to 1 qt. of water, with lemon and sugar, 
 should be ready in every house where there are children. These drinks are surely 
 better than cold tea, which is often given. However, milk is considered better 
 than anything, when it is sweet and pure, and given in only small quantities at 
 any one time, with lime-water. 
 
 9. Dyspeptics, Healthy Pood for. — It is a well known fact that 
 meats are much more needed in winter than in the heat of summer, and the 
 following, written by a well known physician (Dr. Hunt, of New Jersey), 
 explains the whole matter so fully, I will give it a place. Dr. Hunt, the editor 
 of the Newark (N. J.) Advertiser, wholly regardless of the loss of his fellow- 
 practitioners, by "a fearful state of healthf ulness " in that vicinity, and hon- 
 est as he is skillful in his professional work, gives this advice for the summer 
 season: 
 
 "Fruits and vegetables, with an abundance of good milk and bread, should 
 be the main substantials and not the mere side dishes of the table. There are 
 too many who simply add what the summer brings to their usual bill of fare. 
 They still indulge in heavy meats and .stimulating condiments, adding some 
 badly cooked vegetables, and finishing with the usual flatulent pastry, or may- 
 hap a few berries; but this is an injustice both to the system and to the Provi- 
 dence whose blessings are showered upon us in such prodigal profusion. INIeat 
 should now become the side dish; gravies, stews and condiments should be 
 utterly abandoned; and the system should be toned and purified by the tonic of 
 the field and garden. Milk is better than medicine, and the entire pharmaco- 
 poeia contains nothing equal to what now comes to us from the true laboratory 
 — comes to us not only with healing wing, but with a flavor for the palate 
 which all the French cooks in Paris could not imitate. And the offerings arrive 
 
DR. CHASE'S RECIPES. 151 
 
 with such glorious progressiveness ! First comes the strawberry, like a blush 
 on the cheek of Mother Earth ; then the berries and vegetables of more vigor- 
 ous growtli; then the stately, luscious melon, the charm and glory of the break- 
 fast-table; then corn, which is meat in nutrition; with the juicy apple, the 
 pride of prince and peasant. Then we come to the pear and to the orchard — 
 
 Where peaches grow with sunny dyes. 
 Like maiden's cheeks when blushes rise, 
 Where huge figs the branches bend. 
 Where clusters from the vine distend. 
 
 There is the feast which nature spreads. Let every man say grace in his heart, 
 and partake of it thankfully." 
 
 10. Gaseous Dyspepsia, Simple but Effectual Remedy. — 
 
 Where gas distends the stomach, or bloats the bowels, taking 15 to 20 drops 
 of chloroform in a little syrup, after eating, will expel the gas, and stop the fer- 
 mentation in a few minutes. 
 
 Remarks. — Chloroform is well known to be a very diifusive stimulant, and 
 hence this action of it might be expected. It is easily tried and may prove as 
 effectual as it is claimed to be. (See the closing remarks on pimples, bad and 
 of long standing, etc., for the use of animal charcoal, with sugar, before 
 meals, also of soda after meals, for this gaseous condition of the stomach.) 
 
 11. Dyspepsia, or Indigestion, Very Valuable Treatment 
 of. — I am now using a very valuable medicine, or combination, on a case 
 where the indigestion was very bad, so much so, it might be considered real 
 dyspepsia; but the treatment allayed the distress so promptly, and helped, or 
 enabled the food to digest, so effectually that I will give the recipe. First I 
 used the following fluid preparation: 
 
 I. Solution for Dyspepsia. — Pepsin in crystals, 30 grs. ; glycerine, 1 oz. ; 
 concentrated lactic acid, % "Z- : distilled, or soft water, 4 ozs. ; mix. Dose — 
 A tea-spoonful in 3 or 4 tea-spoonfuls of water, immediately after each meal. 
 
 Remarks.— Aiier a week or two, as the case may improve, less, and still 
 less, may be used, say % tea-spoonful only, till finally cured. And in case 
 there is a diarrheal tendency, or any inflammatory condition of any part of the 
 system, in which the lactic acid is not good, take the following powder, in place 
 of the solution, as above: 
 
 12. Powder for Dyspepsia, Diarrhea, etc.— Sub-carbonate of 
 bismuth, 200 grs.;Scheffer's,or other good pepsin, 100 grs. Mix thoroughly, 
 and make into 20 powders. Dose — Take 1 powder in a little molasses and 
 water, half-and-half, immediately after each meal, the same as the solution; 
 and after some time, or suitable improvement has been made, divide a powder 
 for 2 doses, as long as needed. 
 
 Remarks. — This will meet very bad cases of either disease, and prove, 
 generally, all that can be desired. See the use of bismuth with Dover's 
 powders, in looseness of the bowels, from teething — where it is effectual, although 
 the cause, in the case of teething is continued for several months, or as long as 
 the teething continues. It holds the fort, however, notwithstanding this con- 
 
152 BR. CEASE'S RECIPES. 
 
 tinuance of tlie cause, so it will witli the pepsin here as well as in the other case. 
 But whether the solution or the powder is being used, if there is heat and an 
 uneasy or distressed condition of the stomach, it is an evidence that the hot 
 water, given next below, is called for, and will prove valuable. 
 
 13. Hot Water for Dyspepsia. — The following item is from the 
 Hartford Courant, which I have since proven to be very valuable. By using 
 the hot water an hour before each meal, instead of only at breakfast. The 
 Co wran-i says: "A gentleman who is in business in this city has cured him- 
 self of a chronic and ugly form of dyspepsia in a very simple way. He 
 was given up to die; but he finally abandoned alike the doctors and the drugs, 
 and resorted to a method of treatment which most doctors and most persons 
 would laugh at as an ' old woman's remedy.* It was simply swallowing a tea- 
 cupful of hot water before breakfast every morning. He took the water from 
 the cook's tea-kettle, and so hot that he could only take it by the spoonful. For 
 about three weeks this morning dose was repeated, the dyspepsia decreasing all 
 the while. At the end of that time he could eat, he says, any breakfast or dinner 
 that any well person could eat — had gained in weight, and has ever since been 
 hearty and well. His weight is now between 80 and 40 pounds greater than it 
 was during the dyspepsia sufferings; and for several j'ears he has had no trouble 
 with his stomach — unless it was some temporary inconvenience due to a late 
 supper or dining out, and in such a case a single trial of his ante-break fast remedy 
 was sure to set all things right. He obtained his idea from a German doctor, 
 and in turn recommended it to others— and in every case, according to this 
 gentleman's account, a cure was effected. " 
 
 Remnrks. — After seeing the above item in the Courant I have had occasion 
 to use the hot water personally, and to direct it for others; and I have found it 
 satisfactory, if taken faithfully before each meal, instead of only at breakfast. I 
 also find that heating it in summer to about 140 degrees and in winter to 145 degrees 
 F. , is about the right degree of heat. I heat it over a small coal'oil stove, in a pint 
 tin cup, about % full, which I find about the right amount to be taken at one 
 time. It can be heated in a tea-kettle and poured into a cup or bowl ; but it is 
 well to have a thermometer to know just what the heat is. A tea-spoonful of 
 sugar makes it pleasant for me, but a bit of lemon juice might suit some better. 
 It must be followed for several months, in long standing cases, to pi'ove of last- 
 ing benefit, eating only easily digested food, and nothing that disagrees with 
 the .stomach. The sipping of the hot water has this advantage also, it allays 
 the great thirst of dyspeptic patients, as well as the heat and distress in the 
 stomach, better than anything else I know of, contracting the lax and flabby 
 condition of the inuscular coating of the stomach, giving tone and strength to 
 this organ, which immediately diffuses itself to the whole system. Take the 
 liot water before each meal and at bed-time as long as you liave any considerable 
 thirst. Be careful, also, not to eat too much, and only at meal times, 
 and a cure must be the result. (See also Hot Water Cure for Consumption.) 
 
 APPETITE— To Increase or Restore.— Obtain valerian root, ^ 
 or J^ lb. Have it ground coarsely, or well bruised. Make a tea of it by steep- 
 
DR. CHASE'S EECIPES. 153 
 
 ing a rounding table-spoonful of the powder in water 1 pt. Dose — One to 2 
 table-spoonfuls just before meals, and half to a wine-glassful at bed-time. 
 
 Remarks. — This plant is known as the American Greek-valerian, abscess 
 root, blue bells (from its blue flowers), sweat root, Jacob's ladder, etc. The 
 Latin, or technical, name is polemonium reptana. It grows in the northern 
 states, and was a great favorite with the Indians, the tea being given freely in 
 fevers, plcurisj', and to produce copious perspiration. It is claimed also to 
 cleanse the blood, and to have cuied many cases of consumption. 
 
 PECKHAM'S GENUINE BALSAM— For Coughs, Sore 
 Throat, Sore Chest, Kidney Difficulties, Wounds, etc. — Rosin, 
 10 lbs. ; .spirits of turpentine, 1 gal.; or, rosin, S^;^ ozs. ; turpentine, 2 ozs., is 
 the same proportion. Directions — Melt the rosin in a suitable kettle, or pan, 
 over a stove, in the day time, so that it shall not be necessary to have a lamp, 
 or candle, near; and when not too hot put in the turpentine, gradually. It 
 must not be made over an open fire, as the gas arising from it as the turpen- 
 tine is put in takes fire very readily, and would quickly till a whole room with 
 its blaze, and perhaps fire the house; hence I have given these necessary pre- 
 cautions. Bottle while moderately hot, else it will run too slowl3\ Dose — For 
 a grown person, take from 5 to 10 drops on sugar; children, 1 or 2, to 5 drops, 
 night and morning. 
 
 Remarks. — I obtained this recipe of L. S. Robinson, of Jackson, Mich., 
 who says he has made and sold thousands of dollars worth of it, claiming that 
 it is the original Peckham's balsam, and that all additional articles put in 
 and claimed to be an improvement, should not be used. With this balsam Mr. 
 Robinson claims he has made .some remarkable cures in the diseases mentioned, 
 both internal and external, and mentions the following cases. 
 
 I. A mare of his own, being in a strange pasture with some cows, 
 was badly hooked one night. The wound was long, deep and jagged, upon 
 the side ; but he put some of this balsam into every part of the wound, then 
 sewed it up, except a little opening at the lowest point of the wound, to allow 
 the matter in healing to drain off. Then drove home, 30 miles, the same day, 
 and the wound made a very rapid healing. 
 
 II. A remarkable case, that of a lady who had had several miscarriages, 
 and feared another, there being an inflammation of the parts, and also of the 
 neck of the bladder; but 5 to 8 drop doses, night and morning, of this balsam, 
 cured both difficulties; the lady, upon a subsequent trip he was making over 
 that route, showing him the babe, healthy and well, and herself the same, tell- 
 ing him, "There, doctor, that is your child, you saved it; nothing else was 
 used." 
 
 III. A. gentleman who had recently buried a wife from consumption, and 
 who considered himself past help, with the same disease, when Mr. Robinson 
 first made his acquaintance. But with this balsam internally, and Cook's 
 electro-magnetic liniment, externally, he was entirely cured, and is still alive, 
 at this writing, hale and hearty, living with a second wife, some 30 years 
 after the cure. 
 
IM DR. CHASE'S RECIPES. 
 
 BRIGHT'S DISEASE OP THE KIDNEYS.— A Novel Cure 
 for.. — A correspondent of the New York Evening Pout gives the following 
 novel item to that journal. He says: 
 
 "About 20 years ago, a daughter of mine — then about 6 years old — was 
 given up to die by the family phj-sician, who said that she had Bright's Disease 
 of the Kidneys, and that it was incurable, and never known to be cured either 
 in Europe or America. The physician, on giving the case up, told my wife to 
 give the cliild anything that she wanted, and to make her as comfortable as 
 possible while she lived. The child constantly called for beans; so my wife 
 cooked some as quickly as possible, not stopping to parboil them, as is usually 
 done, but boiled beans, pork and potatoes together, in the first water, and when 
 well cooked she gave them to the child to eat. The child then went to sleep 
 and from that time began to improve. She is now the mother of two children. 
 She is not troubled with the disease unless she takes a severe cold, and when 
 that happens she at once uses her old remedy, and it is always effectual. 
 
 Remarks. There is nothing said here about continuing to eat the beans; 
 but I take it for granted tliat this was, and should be done in all cases; and tell 
 me, pray! why beans should not have this power as well as any drug? And 
 it is admitted, as this writer says, that it is seldom, or never known to be cured. 
 Let this remedy, therefore, have more than a fair trial by a long continued use. 
 Beans are certainly a healthy and agreeable food for a general diet. But if 
 used especially for kidney difficulties keep all their virtues by not changing the 
 water. Beans over a year old are liable to become musty as well as doubly 
 hard, and unfit for this, or any other use. 
 
 2. Bright's Disease— Sixteen out of Nineteen Cases in a 
 London Hospital Cured. — Notwithstanding the statement in the item 
 above, that Briglits disease was never to be cured in Europe or America, still 
 some years ago a London (Eng.) physician reported in the London Lancet, the 
 cure of 16 out of 19 cases, in the Hospital, by the use of 15 gr. doses of pow- 
 dered valerian, 3 or four times a day, with supporting diet. Now the fl. ex. 
 would be used, in "^ to 1 teaspoon doses, with the same effect; but I am not 
 aware of its having been used by others. But if one has the difficulty it had 
 better be tried, and may, with the beans, as above, cure more than without 
 them. 
 
 QUINSY.— A New and Successful Remedy for.— A Dr. Gine, 
 Professor of Clinical Surgery, at Madrid, Spain, reports through the La Presse 
 Med. Beige, July 17, 1881, the bicarbonate of soda (the common baking soda, 
 the best, however is the English bicarbonate, kept by druggists) appjied to the 
 tonsils in fine powder in Quinsy, repeating frequently, is of inestimable effi- 
 cacy, he having cured dozens of cases — in no case without benefit, and, usually 
 a cure in 24 hours ; and in no case when he had used it had he found it neces- 
 sary to remove the tonsils. 
 
 DiiiECTioNs FOR APPLICATION. It may be applied by rolling a bit of 
 paper of suitable length into cylindrical form, then putting the end into a fine 
 powder of the soda, to get a suitable amount into the hollow, the size of an 
 ordinary goose quill and blowing it upon the tonsils; or applying it by wetting 
 the finger, then putting the finger into the powder, then upon the tonsils. 
 
 Remarks. I have had no opportunity for trying it for this purpose, but I 
 
Dit. CHASE'S RECIPES. 155 
 
 have proved its value as a gargle in "Sore Throat, — which see. See also it» 
 value in " Burns, Scalds, etc." See, also, "Inflammation of the Tonsils following 
 Sick Headache," where the latter remedy — the salicylate of soda — is used as a 
 satisfactory cure in both these diseases, as inflammation of the tonsils is only 
 another name for quinsy. 
 
 1. EYE-WATERS.— Sulphate of zinc, and fine table salt, each4 grs. ; 
 sugar of lead, 3 grs.; morphine, 5 grs.; loaf sugar, 10 grs.; distilled or rain 
 water, 4ozs.; mix and keep corked. Dikections — Drop 1 or 2 drops in Iho 
 eye morning and evening, else apply with the finger between the lids which 
 is the most common way. Best done when laying down. It can be done very 
 well by holding the head back. 
 
 Remarks. — This will be found a very valuable eye-water in all cases of 
 weakness, or slight inflammation of the eye. It may be applied three or four 
 times a day, if needed so often. It is well to shake it two or three times a day 
 at first, for a week or ten days, then allow to settle, and strain. If this causes 
 too much smarting in bad cases, reduce some of it with more rain water, so it 
 shall not smart more than five minutes at most. 
 
 2. Eye- Water for very Sore Eyes or Catarrhal Ophthalmia. 
 
 — Tincts. of aconite, and veratrum viride, each 10 drops; acetate of lead, 5 grs.; 
 morpliine, 3 grs.; water, as in No. 1, 4 ozs. Directions — Open the lids and 
 put in freely. 
 
 lieinarks. — I. It is claimed l)y physicians that this has cured very bad 
 cases. These very bad cases are generally the result of an acute inflammation 
 of the eyes which, instead of having been cured, have degenerated into a 
 chronic or long standing condition, with considerable watering of the eyes, and 
 also, especially in the mornings, a thick matter is found in them, all for the 
 want of proper treatment, else a scrofulous condition of the system. In all these 
 cases, bathing the feet in hot water evenings, and taking cream of tartar, 1 oz., 
 dissolved in 1 pt. of boiling water, and drank of freely, when cold, to produce 
 gentle cathartic action, will be found a valuable help in curing them; or, the 
 old plan, taking cream of tartar and sulphur, equal parts, or of late, 2 ozs. of 
 cream of tartar to 1 oz. of sulphur, mixed and stirred into syrup, and take 3 
 mornings and skip 3, until 9 doses are taken, was a good way, if enough is 
 taken to act pretty freely on the bowels by the 3d day. Being also careful to 
 avoid a greasy diet, and using only plain and nutritious food, avoiding also 
 stimulating drinks, if a cure is hoped for or desired. 
 
 II. If the Urine is high colored or deficient in quantity, take acetate of 
 potash, 1^ oz., in water, 8 ozs. Dose— 1 to 2 tea-spoonfuls 3 or 4 times daily 
 until free and clear, will aid much in bringing about a healthy condition of the 
 system in most cases. 
 
 III. Case in Hand. Prof. Scudder, in the Eclectic Medical Journal, gives 
 the case of a child 11 months old having this catarrhal ophthalmia, with the 
 matter sticking the lids together in the mornings, cured by him with' the above 
 treatment after other physicians had failed to give any relief; with the addition 
 only of the tinct. of r7ius toxicondendron (poison oak) 4 drops in 4 ozs. of water. 
 
156 DR. CHASE'S RECIPES. 
 
 Dose — One tea-spoonful 4 times daily. His cure was effected in 5 weeks, and 
 very satisfactory. 
 
 3. Weak Eyes, Mild Remedy for. — Put 1 dr., or a tea-spoonful, 
 €ach of spirits of camphor and laudanum into a 4 oz. vial and fill with rose- 
 water. Shake and apply as often jxs needed. Rain water will do. Shaken 
 when used, works very satisfactory. 
 
 4. Another Mild Eye-Water — For Children. — Take 1 oz. of 
 elder flowers and steep in i^ pt. of soft water (steep in an earthen dish); strain, 
 and add % tea-spoonful of laudanum. Keep in a cool place, and use as needed. 
 
 Remarks. — If the eyes are painful, wet soft cloths with this, and bind on at 
 night. If of long standing or chronic, make a tea of the elder flowers and 
 drink, or give to children in these cases, to cleanse the blood. 
 
 5. Weak Eyes, Wash for. — Some writer for weak eyes says: " Bathe 
 your eyes night and morning in a tolerably strong solution of common table salt 
 and water. We have known some remarkable cures effected by this simple 
 remedy. After bathing the eyes daily for about a week, intermit a day or two; 
 then resume the daily bathing, and so on till your e3'es get strong again." 
 
 6. Eyes, Acute Inflammation of— Valuable Remedy.— For an 
 acute inflammation of the ej^cs I know of nothing better than to take the white 
 of an egg, in a tin cup, and beat into it thoroughly about i^ a teaspoon of pow- 
 dered alum; set on the stove to heat, and stir constantly till it curdles; then 
 strain off the whey, breaking up the curd and putting it upon a cloth, and lay 
 upon the eye; and as it becomes dry, take it off and fold the cloth around it to 
 keep the curd together; re-wet it, by putting it into the whey, drain off the sur- 
 plus whey, and re-apply. This may be done 2 or 3 times; then make more, if 
 needed, and use the same way, until the inflammation subsides; after which 
 any of the eye waters, reduced with water to be very mild, may be used to 
 strengthen the eyes. I have used this in just this way, upon my own eye, with 
 entire success. If the inflammation should continue long, take some salts or 
 cream of tartar, or the sulphur mixture as in No. 2 for"Catarrhal Ophthalmia." 
 I see this alum cure is recommended, in about the same way, for sprains. 
 I have not used it upon them; yet, as a sprain produces an inflammation, I think 
 it will prove valuable there also. 
 
 7. Eyes, to Remove Iron and Steel from. — Iodine, 2 grs. ; 
 iodide of potash, 12 grs. ; soft water, 3 ozs. 
 
 Remarks. — Accidents are often occurring to millers, while picking the mill- 
 stones, by a small bit of steel from the pick penetrating into the coating of the 
 eye. Dr. T. B. King, of Toledo, an old English physician, referred to several 
 times in this work, informs me that he has cured several cases with this prepa- 
 ration. I have had no opportunity to test it since I obtained it, but had one 
 just before, which I was relating to the " Old Doctor," when he gave me this. 
 He says, by putting one or two drops of it into the eye a few times, the steel or 
 iron will be loosened in 24 hours. Then let no one fail to try it, as soon as 
 needed. 
 
DR. CHASE'S RECIPES. 157 
 
 8. Eyes, Granulation of.— For granulations (small grain-like eleva- 
 tions inside of the lids) of the eye, Dr. King puts corroscive sublimate, % gr., 
 into the reddish codliver oil, 1 oz., dissolves and applies 2 or 3 times daily, with 
 great success. 
 
 9. Films of the Eye — One Case of Five and One of Nine- 
 teen Years Blindness Cured. — I. Dr. M. P. Greensword, of Pough- 
 keepsie, N. Y., reporting through the Medical Summary, in Dec. No. for 1882, 
 says: "I took a patient that had been blind five years from opacity (thickening 
 of the cornea membrane covering the front of the eye, which prevents seeing 
 through it) and gave him the nitrate of silver in doses as follows: Nitrate of 
 silver, 5 grs. ; tannin, 2 grs. ; rain water, 6 ozs. Dose — A tea-spoonful 15 min- 
 utes before each meal. In 10 days he began to receive sight, and in one year 
 his sight was nearly perfect. 
 
 "After this I took a man aged 82, and blind nineteen years from opacity of 
 the cornea: I gave him the same remedy, in the same way, and in 6 months his 
 sight was restored nearly perfect. I have since cured a great many cases from 
 opacity by the the same remedy. It is far superior to mercury in any shape. 
 Another advantage in using this remedy is that the patient continues to grow bet- 
 ter for a year after discontinuing its use, if he lets all other medicines alone dur- 
 ing that time." 
 
 Remarks. — The Doctor admits having failed to cure some cases of females, 
 who were troubled with leucorrhoea, until he cured that difficulty by ap- 
 plying a sponge to the parts wet with a strong solution of cadmium, for 24 
 hours; then alternate with a sponge pessary, saturated with pure glycerine, for 
 the same length of time. The words, "a strong solution," may do very well for 
 a physician, but for the people it is not as well as to say how manj' grs. to 1 oz. 
 of water — from J^ to 4 grs to the oz. are used as an eye-water, and double this 
 strength is used in ulcerations of the ear; then 5 or 6 grs. to 1 oz of soft water 
 would be as strong as I would recommend. It is much like the sulphate of 
 zinc in its action. I trust the nitrate of silver, as above, will continue to give 
 satisfaction in blindness. 
 
 If nitrate of silver is taken very long in any case, I should fear it might 
 give a dark color to the skin and whites of the eyes, that could never be removed. 
 Look out for that, by consulting with your physician, and stop its use if these 
 conditions show at all, but even this is better than blindness. 
 
 II. The old plan of removing films from the eyes, by rubbing a piece of 
 "blue stone" (blue vitrol — sulphate of copper), made very smooth, over them, 
 once dail3\ which has been done also for granulations, is a quicker way, and no 
 danger of discoloring the skin. But this would have to be done by a physician 
 or some one a little skilled in turning up the lids out of the way, then simply 
 passing it carefully over the film or granulations, as the case may be. It is 
 pretty severe but effectual, if properly done. The eye-lid should be held open 
 2 or 3 minutes before allowing it to close. 
 
 III. Films are also removed with corrosive sublimate, }4, gr. dissolved in 
 J^ oz. of sub. acetate of lead water, then }^ oz. of white cod Uver oil, added 
 
158 DR. CHASE'S RECIPES. 
 
 and shaken iintil thoroughly mixed, and shaken when used. Put on a little 
 with a brush once daily. Of course, in all cases, correct the blood and general 
 health. 
 
 10. Stye upon the Eye— Lid Remedy. — Put a tcaspoonf ul of black 
 tea in a small bag; pour on it enough boiling water to moisten it; then put it 
 on the eye pretty warm. Keep it on all night and in the morning the stye will 
 most likel}' be gone; if not, a second application is certain to remove it." 
 
 Remarks. — The infusion or weak tea, made from black tea, has been for 
 some time considered good as an eye- water, then why not the grounds good as 
 a poultice? I believe it may be worthy of trial. 
 
 As a beverage the black tea is preferable for invalids and for nervous 
 people — a weak infusion. Should the above poultice of tea fail, try the follow- 
 ing, which I know must be good in any kind of swelling, as styes, boils, etc., 
 if followed up properly. It is from the Cricket on the Ilearlh, a valuable paper. 
 It is headed: 
 
 11. A Stye, to Remove from the Eyelid.— "The stye is strictly 
 only a little boil, which projects from the edge of the eye-lid. It usually disap- 
 pears of itself after a little time, especially if some purgative medicine be taken. 
 If the slye should be very painful and inflamed, a small warm poultice of lin- 
 seed meal and bread or milk must be laid over it, (a poultice of powdered 
 slippery elm is also good for any inflammation), and renewed every 5 or 6 hours, 
 and the bowls freely acted upon by a purgative draught, such as the following: 
 
 I. Purgative Draught for Stye, oi' Other Purposes. — " Take Epsom salts, 
 3^ oz. ; best manna, J^" oz. ; infusion of senna, % oz. ; tinct. senna, % oz. ; spear- 
 mint water, 1 oz. ; distilled or soft water, 3 ozs. Mix and take 3, 4 or 5 table- 
 spoonfuls. When the stye appears ripe, an opening should be made into it with 
 the point of a large needle, and afterward a little of the following ointment may 
 be smeared over it once or twice a day. 
 
 II. Ointment for Stye, Chaps, etc. — Take spermaceti, % oz.; white wax, 
 1)4. ozs. ; olive oil, 3 ozs. Mix them together over a slow fire, and stir them 
 constantly until cold. 
 
 Remarks. — Box the ointment for use, as above indicated. A faithful use 
 of these will soon tell. 
 
 1. CORNS— Hard and Soft, Warts, Bunions, etc.- 1. Corm.— 
 Probably but few subjects of more universal interest could be found than the 
 very humble one of corns. A writer in the Christian Weekly saj^s: " They are 
 of two kinds — soft and hard — the result of pressure which stimulates the skin 
 so that an increased flow of blood to the excited part is caused, and the cells of 
 the cuticle (from the Latin cutis, skin.) are more rapidly produced than is 
 natural. Soft corns occur between the toes, because of the pressure of the joints 
 of the smaller toes on the opposite skin, and the corn is constantly moist with 
 perspiration. The first thing in the cure of corns is to remove the cause — wear 
 soft, broad-toed shoes and boots, and thus remove the irritating pressure. 
 
 I. Hard Corns. — Soak hard corns in warm water, shave down, touch them 
 with a little acetic acid occasionally, and put a thin plaster over the corn to pre- 
 vent chafing after the application of the acid. 
 
DR. CHASE'S RECIPES. 159 
 
 II. Soft Corns. — In the case of soft corns great cleanliness must be 
 observed, the suffering toes must be kept separate by a bit of cotton, and the 
 dead skin, after touching liglitly with the acid, must be removed as fast as its 
 tenderness will allow. But no cure can be accomplished while an ill-fitting 
 shoe is still doing its mischievous work. Too tight a shoe, especially one too 
 narrow-toed, is an ill-fitting shoe. 
 
 Remarka. — I wish to say as confirming the idea above advanced, that if any 
 one will not give up their " tight fits " they may rest assured that they will 
 always have a crop of corn(s) on hand, or rather on foot. So suit yourself as to 
 keeping a full supply. 
 
 2. Bunions, Corns, Warts, etc.— Brister's Spanish Destroyer. 
 
 — Concentrated ether, 1 lb.; gim cotton, 1 oz. ; best alcohol, 8 ozs. ; glycerine, 
 1 oz. ; a trifle of red aniline to color. 
 
 I. Direction'^ to Make. — Put the gun cotton on a plate and wet it with a 
 little alcohol, and then put all into the ether. If a less amount is desired keep 
 the same proportions. Keep corked. To color, if to put up for sale, put 5 cts. 
 worth of aniline red into 1 oz. of alcohol, and 1 tea-spoonful of it will color all 
 a nice red, more or less as you choose. 
 
 II. Directions for Une. — Soak the feet in warm water from 5 to 10 min- 
 utes; scrape the outside of the corns, or bunions, with a knife. Apply the 
 destroyer to the afflicted parts with a brusli, as thin as possible, about three 
 times a week, 4 or 5 applications being sufficient to cure the affected parts. 
 Should the corns be between the toes (soft corns), place a little piece of cotton 
 between thejn, to keep them apart, and to keep the medicine from being rubbed 
 off. 
 
 For warts keep covered with the remedy, or destroyer, till they are removed. 
 Keep tlie vial corked tightly. 
 
 The destroyer, when applied to the afflicted parts, forms a thin plaster 
 (artificial skin) over the same. Discontinue the use of the destroyer until the 
 plaster disappears. When my wife used it upon her bunions she put some 
 washing fluid (made of sal-.soda and lime, which she always kept for washing 
 purposes), into the water in which she soaked the bunions, then scraped off all 
 the dead matter and softened skin, and applied the remedy. It did not take 
 but a few days to reduce her bunions more than one-half in size, and to remove 
 all soreness. This is really a valuable thing for bunions. 
 
 But sal-soda put in the water to soak the corn, or bunion in, making it 
 pretty strong, will do as well as the washing fluid, referred to above; it soft- 
 ens the hard scaly surface, which is to be scraped off; then apply as above 
 directed, with a brush. 
 
 Remarks. — I obtained this recipe of Wm. H. Brlster, of Springfield, 111,, 
 at the depot wiicre he was selling the " Destroyer," as he calls it. He had a cir- 
 cular, calling himself " The Great Western Corn Doctor," and told me he had 
 traveled 8 years in its sale, and had cleared his living for himself and family 
 and built a house in Springfield worth $8,000 made out of the business. This 
 remedy must certainly have been very valuable, or he could not have continued 
 its sale for so many j-^ears ; for he showed me certificates from prominent men, 
 
160 DR. CHASE'S RECIPES. 
 
 governors, senators, lawyers, doctors, etc., all over the country whom he 
 had cured. I have made it and cured many bad bunions, and hence I know its 
 value. It forms an artificial skin over the parts and hence it is good in slight 
 bruises or abrasions, to put on for this purpose, to protect them from water, etc. 
 
 3. Corns, Simple Remedy for. — Having removed the friction and 
 pressure causing corns, by the substitution of well constructed shoes and boots, 
 the thickened cuticle may be removed by applying equal parts of carbonate of 
 soda and common brown bar soap. Rub these substances together, with a 
 spoon handle or knife blade on the surface of a plate, forming a strong alkaline 
 ointment. Directions — Spread a little of this on a piece of buck-skin or wash- 
 leather and apply it to the surface of the corns at bed-time, after soaking them 
 for 5 or 10 minutes in hot water, allowing it to remain until morning. When 
 the soap plaster is removed in the morning, the corn to which it has been applied, 
 will be found white and soft, and by scraping a little around its base with your 
 finger nail, or a dull knife, it may be easily raised up and removed. Then apply 
 the colodion or artifical skin, or a bit of court plaster, till it heals. This is all 
 that is needed, except to wear easy shoes and boots. 
 
 4. Corns, A Sure Cure for. — Bathe in a strong solution of sal soda; 
 pare off close, and touch the corn with carbonated iodine; repeat the application 
 of iodine next day, and a cure will speedily follow. 
 
 lieiriarks. — A druggist will prepare this mixture, if desired, and either of 
 the plans here given, with proper care not to wear tight boots or shoes, will 
 cure corns. 
 
 5. Corn Salve, Effectual. — Pine pitch, or pine tar, as some call it, 
 brown sugar and saltpeter, each, 1 tea-spoonful. Simmer together. Pare the 
 corn as close as you can. Spread some of the salve on an old kid glove or 
 other thin, soft leather, the size of the corn; bind it on for 2 or 3 daj'S; when 
 taken off the corn comes off with it. A lady who had used it gave me this. 
 
 6. Warts, Simple Cure for.— Cut a piece of wild turnip, 
 from the woods, and rub several times upon the wart or warts. A writer 
 says: " I removed nearly a hundred from hands, leaving no scar at all." 
 
 Remarks. — This is simple, and is, no doubt, as good as represented. 
 
 7. It is also claimed that our simple potato, cut and rubbed on, the same 
 as the wild turnip, in the receipt above, 3 times a day for a few days, removed 
 20 warts from the writer's hands. 
 
 8. Another writer says: "Chromic acid, a drop or two to each wart at 
 bed-time, I will warrant to cure in 3 days." 
 
 Remarks. — Be careful not to get it on the hands or clothing, nor leave it 
 where children can get it. Carbolic acid, full strength, will do the same thing. 
 The best way to apply any acids is to take the end of a match-stick and mash 
 one end between the teeth, to make a broom-like end, to hold only a drop or 
 two, and just touch the head of the wart, or corn with the acid 2 or 3 times. 
 Remember this— if you get too much acid on, so it runs down into the flesh, 
 soda will neutralize it. The chromic acid is considered the safest of the acids. 
 
DR. CHASE'S RECIPES. 161 
 
 (See Cancer, Chromic Acid in, etc.) Don't use enough to spread upon other 
 parts. 
 
 9. Warts, Simple and Easy Cure.— Rubbing warts night and 
 morning with a moistened piece of muriate of ammonia (sal ammoniac), will 
 cause their disappearance without pain or scar. 
 
 10. Warts on Cows' Teats; or, The Hand's Remedy.— E. Wal- 
 cott asks the readers of the Detroit Tribune for a remedy for warts upon cows' 
 teats, and "J. L.," of Maple, Mich., makes him the following answer: "Take 
 a handful of green bean leaves and rub them in the hands until the hands are 
 thoroughly wet with the juice; then proceed to milk. As often as the hands 
 get dry while milking, moisten again with the bean leaf juice. Do this twice 
 or three times a week, and in a few weeks there will be no warts on the cow's 
 teats or the hands of the milker. " 
 
 1. SEASICKNESS, CURE FOR. — Dr. Landener, of Athens, 
 Greece, claims to have discovered that 10 to 12 drops of chloroform cures sea- 
 sickness. One dose cured 18 out of 30; the second dose cured the others. 
 
 Remarks. — It is simple, easily obtained and not unpleasant to take in a lit- 
 tle water. And a lady who has had considerable experience in crossing parts 
 of Lake Erie informs me that the smelling of chloroform a few times has 
 relieved much of the nausea attending seasickness. So. also, my judgment is 
 that the taking and inhaling a little of it from the bottle will do great 
 good. 
 
 2. English. Remedy.— The bromide of sodium, for long voyages, has 
 been found very effectual in doses of 10 grs., 3 times a day, in treating 200 
 cases of ocean seasickness. — Br. Kendall in British Medical Journal. 
 
 Remarks. — The bromide of sodium was first used by the late Dr. Beard. 
 The indiscriminate use of oranges, lemons, brandy and champagne. Dr. Ken- 
 dall condemns, as making the case worse than without them. 
 
 CALOMEL, a Substitute for, in Jaundice, Hepatic Dtopsy, 
 Hypochondriosis, Hemorrhoids, Throat and Bronchial Inflam- 
 mations, etc. — A medical writer says: " Sulphate of manganese is now being 
 introduced as a substitute for mercury in various bilious troubles. In jaundice, 
 hepatic dropsy (dropsy arising from liver difficulties, and most generally affect- 
 ing the abdomen), hypochondriasis (a condition of melancholy, or low spirits) 
 it is stated to have produced most remarkable results; and in hemorrhoids 
 (piles) and in congestion (inflammation, or an unnatural accumulation of blood) 
 of the throat and bronchial tubes it has proved no less efficacious. Anaemic 
 patients (persons of a pale or bloodless appearance), who cannot take any of 
 the preparations of iron, are enabled to take iron with benefit if combined with 
 2 to 5 grs. of sulphate of manganese. It is generally found preferable to 
 administer the manganese in 10 to 20 grs. dose, in a glass of water, adding a lit- 
 tle citrate of magnesia to cause effervescence. By these doses large bilious 
 dejections (passages) are produced. Half a drachm (30 grs.) is said to be the 
 utmost dose ever necessary, 10 grains being usually quite sufficient." 
 11 
 
163 DR. CHASE'S RECIPES. 
 
 Remarks.— Frof. King, in his "American Dispensary," says: "It acts like 
 a powerful cholngogue, (a Greek word signifying "to carry off bile"), causing a 
 profuse secretion of bile, and has been used with efficacy in scrofula, chlorosis 
 (whites), jaundice, torpid liver, diseases of the spleen and cachexia (i. e., any 
 depraved or bad condition of the system, as from cancer, syphilis, etc.). 
 Dose— The dose is from 5 to 20 grs., 3 times a day. A dr. or two (60 to 120 
 grs.) dissolved in a 3^ pt. or 1 pt. of water will act as a prompt purgative, with 
 scarcely any depression of the system. " But," he continues, " large doses, or 
 its long continued use in small doses, injures the tone of the stomach. One dr. 
 of the sulphate of manganese mixed in 1 oz. of lard has been used externally 
 as an ointment in buboes, chancres, indolent ulcers and some diseases of the 
 skin." And the author thinks this ointment might prove valuable to rub in 
 thoroughly over the liver. So it will be seen that this preparation of manga- 
 nese, is a valuable article, and if it is made to take the place of calomel, it 
 will be a grand thing for the people. Almost any cathartic, if very long con- 
 tinued, will depress and injure, more or less, the condition of the stomach; so 
 this is not alone in thus injuring " the tone of the stomach," if long continued. 
 
 ALTERATIVES, OR BLOOD PURIFIERS— By Food, Beers, 
 etc. — An inquiry through the Blade for a plan to improve the complexion by 
 removing pimples, etc., was made in the following words: "My complexion is 
 sallow and bad, my skin pimply all over. I am run down, and want to feel 
 alive again. What is the matter, and what is to be done ? " To this inquiry 
 the editor of the "Household Department" made such a common-sense reply 
 that I give it a place, hoping that every one needing such an alterative effect will 
 adopt her suggestions, and save the necessity of taking something which is 
 more of a medicinal character. She says : 
 
 I. The matter is that the blood is thoroughly vitiated, and improving it 
 must be a matter of time. Spring diet should do the work of medicine, largely. 
 And first in importance, are salads of all sorts. Every family should have its 
 beds and boxes, its borders and hot-beds full of fresh sprouts, from the pepper- 
 grass and the water-cress to the tender turnip, mustard, cabbage and beet shoots, 
 the first leaves of dandelion and sorrel, cheril, mint and parsely, all good to 
 mix for some of the most inviting salads. 
 
 II. But the vegetable, which combines the most beneficial qualities, which 
 ranks as a medicine and purifier of the finest sort, is one, which, though its 
 stigma is now removed among gourmands and in polite society, is under the 
 ban in ordinary circles. The virtues of the onion render it a pharmacopoeia in 
 itself. Eaten raw, with or without vinegar, it is the most effective purifier of 
 the blood known. It has been known to leave consumptives plump and rosy. 
 It cures dyspepsia, and is a thorough worm-medicine for children. As a toilet 
 prescription, it will do as much to refine the complexion, renew the hair and 
 remove spots as any one article known. More people like its piquant fiavor, 
 indispensable in all high-class cookery, than care to own a preference they sup- 
 pose ungentecl. But there need be no hesitation in eating onions freely, since 
 the use of a tooth-brush and a dose of charcoal, always good in itself, or the chew- 
 ing of some roasted coffee or corn, will remove the odor. The only care to be 
 
DR. CUASE'8 RECIPES. 163 
 
 •observed is, that as onions absorb impurities very quickly, they should be kept 
 in a dry place where there is pure air, not in musty cellars or closets, with 
 decaying provisions and sour milk. To get their full benefit, raw onions and 
 their young shoots sliould be eaten at breakfast, as a salad, with bread and but- 
 ter. They banish worm complaints of the most aggravated type, and prevent 
 throat and blood disease in a large degree, absorbing and removing impurities 
 in the blood. * * * * j am going to give one or two old-fashioned recipes 
 for spring bitters which, home-made, of fresh roots and simples, are better than 
 expensive medicines, and the two following have especial virtues for the com- 
 plexion. 
 
 III. Alterative Bitters, Cheap and Good. — Put 1 oz. of yellow dock root 
 and a cup of grated horse-radish in 1 quart of hard cider, cold. It will be 
 ready the next day and should be taken, a wine-glass full before each meal. 
 This made by the gallon and taken through the season will affect the growth of 
 the hair and improve the appearance in every way, provided the strength is 
 kept up by well selected food. 
 
 IV. Alterative Beer of Our Grandmother's Make. — The next is a strictly 
 temperance beer of the sort of our grandmothers used to administer in power- 
 ful doses. Take of best Jamaica ginger root, sassafras bark, from the root, 
 and wild cherry bark, each 2 ozs. ; burdock root and dandelion root, each 4 ozs. ; 
 bruise all, and add cream of tartar, 1 oz., and water, 2 gals. Boil 10 minutes, 
 strain, and add white sugar, IJ^ lbs.; the rind of a lemon in bits; heat, stir 
 until the sugar dissolves, and pour into a stone jar with 3 ozs. of tartaric acid. 
 When lukewarm, put in a tea-cupful of hop yeast, stirring well. In a few days 
 it will be in high perfection and a very pleasant beer, with valuable alterative 
 properties. 
 
 Remarks. — The author thinks that 1 oz. of tartaric acid will be plenty, 
 because, with the above amount, 3 ozs., it will become hard and sour too quickly. 
 
 Ring-Worm Remedies. — The form that this eruption takes gives its 
 name, as it is generally in a circle, itching considerably when the body is heated 
 by exercise, or in hot weather; and also if rubbed or scratched. A saturated 
 solution (all that will di.ssolve) of blue vitriol in water, touching the parts sev- 
 eral times daily, will cure them. 
 
 SPRAINS— Capital Remedy for. — The white of an egg, into which 
 a piece of alum about the .size of a hickory-nut has been stirred, stirring con- 
 stantly until it forms a jelly or curd, is a capital remedy for sprains. It should 
 be laid over the sprain upon a piece of lint, and be changed or re-wet in the 
 whey as often as it becomes dry. 
 
 Remarks. — I think it best to lay on a cloth, rather than lint, for convenience 
 of re-wetting, as in for Inflammation of the Eye; full directions there how to 
 make and use it. It allays inflammation and soreness quickly. 
 
 1. CUTS AND BURNS Shorn of Their Terrors.— A writer in 
 the Stratford (Ont.) Weekly Herald gives the following remedy for slight cuts 
 and small burns, which she claims to be so effectual as to remove the usual 
 terror arising in a family upon such occasions. She says: "Our own remedy 
 
164 DR. CHASE' 8 RECIPES. 
 
 for cuts and burns is glue or mucilage. This closes up a cut nicely, and one 
 will experience no inconvenience thereafter. Cuts and burns are shorn of their 
 terroi-s when the glue or mucilage is handy and ready for use. Let our lady 
 readers bear this in mind. Tlie good right-hand which penned these lines was 
 caught under a stick while replenishing the fire in the kitchen stove, and pressed 
 closely against the hot iron plate so that one finger was quite roasted. We 
 released it and almost fainted before we could reach the cool, thick mucilage on 
 our writing-desk, when, lo! all pain, and smart, and annoyance were gone, and 
 the hand was ready for duty just as soon as the transparent covering could dry. 
 How many useful things there are, the value of which we know almost nothing 
 of." 
 
 Remarks.. — I was aware that carriage varnish was good for slight cuts, 
 burns and bruises, when the skin is more or less abraded, or scraped (from 
 the Latin abradsre, to scrape off), and I have no doubt a good liquid glue or the 
 common mucilage, made with gum arable, 5 ozs., to water, J^ pt., will do just 
 as well. I should prefer the mucilage in place of the glue. 
 
 2. Cuts, An Excellent Remedy for. — " It is not generally known," 
 says a writer, " that the leaves of the common geranium are an excellent remedy 
 for cuts, or where the skin is rubbed off, and other wounds of that kind. One 
 or 2 leaves, bruised and applied to the parts, and the wounds will be cicatrized 
 (healed) in a short time." (See Burns, Scalds, etc., for the use of the new 
 remedy — bi-carbonate of soda.) 
 
 3. Cuts, Wounds, Felons and Other Inflammations, Hot 
 Water Poultice for. — A paper called the Home Health says that a hot water 
 poultice is the most healing application for cuts, bruises, wounds, sores, felons 
 and other inflammations, that can be used. The poultice is made by dipping 
 cotton in hot water and applying, changing often. A convenient way is, in 
 case of felons or other painful abscess, to hold the hand for hours in water as 
 hot as can be comfortably borne. 
 
 RemarJcH. — This is undoubtedly valuable. I have for some time past used 
 hot applications to an inflamed eye, while most physicians apply cold. It is 
 good for internal use, as seen by the use of the hot water cures for dyspepsia, 
 consumption, etc., in this book, which see; why not good for external applica- 
 tions? I believe it will be found so, if a wound or other sore manifests the least 
 tendency to inflame and become tedious in healing. 
 
 1. CATARRH, NASAL — Common-Sense Treatment for.— 
 Notwithstanding Dr. Dio Lewis has sometimes appeared, at least, to run the 
 " diet" question into the ground, as we often hear said, yet his remarks upon it 
 in connection with nasal catarrh are perfectly sound. He says: 
 
 "For nasal catarrh, eat only apiece of beefsteak (broiled is best) half as 
 large as your hand, one baked potato and one slice of bread for your breakfast; 
 a piece of roast beef as large as your hand, with one boiled potato and one 
 slice of bread, for dinner; take nothing for supper, and go to bed at 8:30 
 o'clock. Sleep, if possible, half an hour before dinner. Drink nothing with 
 your meals, nor within two hours after. Drink as much cold water on rising 
 
DR. CHASE'S RECIPES. 165 
 
 and going to bed as you can. Live 4 to 6 hours daily in the open air, riding or 
 walking. Bathe frequently, and every night on going to bed rub the skin all 
 over with a hair glove. [There are two kinds of hair gloves, the English and 
 American, usually kept by druggists. The English are the best, being more 
 durable.] In less than a week you will get along with one handkerchief daily. 
 To cure even bad cases you have only to make your stomach digest well — 
 only to make yourself healthier — and your nose will quickly find it out and 
 adapt itself to the better manners of its companions." 
 
 Remarks. — Dr. Lewis claims, and the above treatment indicates, this dis- 
 ease to be constitutional, and, therefore, he works upon the constitution alter- 
 atively through the digestion, which, not directly but impliedly, forbids tea, 
 coffee and all pastry; but while he leaves the substantials, we may well allow 
 him to cut off, as he does, all hurtful superfluities. It has only to be tried 
 faithfully to satisfy the most incredulous of its value. It will prove equally 
 valuable in consumption, salt-rheum, discharges from the ears, fever-sores, etc., 
 etc., as he claims them all to be constitutional rather than simply local, as has 
 been generally believed. Certainly this common-sense plan of eating and care 
 of the person will do great good in these and all chronic diseases; and it would 
 be wise for everybody to use much less of the superfluities and confine them- 
 selves to the simple necessaries in the line of food, if health and consequent 
 long life is worthy of consideration. It will not be possible for those living in 
 the country to always have fresh steak or roast beef, but they must confine 
 themselves to the substantials, and let cake, pie and puddings alone, if they 
 hope to get rid of long-standing disease. And I will only add here that in any 
 •chronic, i. e., long-standing, disease, the salt-water washings (which see) should 
 be resorted to, with the dry rubbings, as there directed. 
 
 2. Catarrh Snuff. — Pulverized borax, 1 oz. ; loaf-sugar, pulverized, 3^ 
 dr. Mi.x thoroughly, and take 6 to 10 pinches daily. 
 
 Remarkx. — It may be used in connection with any other treatment, and will 
 be found especially valuable in all recent cases, and has cured many chronic, or 
 long-standing cases, without other aids Still it is always best to use general 
 treatment in connection with it. If the throat is at all sore at the same time 
 you take a pinch of the snuff, it will be found valuable to take another pinch 
 and drop it into the fauces, or back part of the throat. It helps the cure mate- 
 rially. 
 
 3. Catarrh, Ointment for. — Pure tar, I4 oz. ; freshly made, unsalted 
 butter, 1 oz. , or 1 oz. to 4 if it is thought that much will be needed. Simmer 
 together and apply inside the nostrils from 3 to 6 times a day, as the case seems 
 to require. This is claimed to be very valuable, keeping the membrane moist 
 as well as being curative in itself. 
 
 EPILEPSY— Of Long Standing— German Cure for.— Accord- 
 ing to Kunze, we possess in Curare a remedy by which cases of epilepsy of 
 very long standing can be cured. He uses a solution of \ grs. of Curare in 1 
 dr. and 15 minims of water, to which 2 drops of hydrochloric acid have been 
 added. At intervals of about a week he injects 8 drops of this solution sub- 
 
166 DR. CHASES' RECIPES. 
 
 cutaneously (under the skin), and he has found that in some cases where con- 
 vulsions had occurred for some years, a complete cure was effected after about 
 8 to 10 injections. — Deul»che Zeitsch.f. prakt. Med. 1877, No. 9. 
 
 Remarks. — The Curare is one of the newer remedies, and may not be gen- 
 erally kept by druggists; but as this would have to be done by a physician, 
 having a suitable instrument to inject with, he can obtain the remedy with- 
 out trouble to the patient. It will be a grand thing if we have a cure, at last, 
 for this terrible disease. The following, however, which came to me in the 
 Medical Summary, of Landsdale, Pa., for December, 1882. long after the above 
 was written, seems to hold out great hopes, with much less trouble, than the 
 foregoing. It was first communicated to the Medical and* Surgical Reporter by 
 Edward Vanderpoel, M. D., who says : 
 
 "When I commenced practice, in 1833, nitrate of silver was the grand 
 remedy for this complaint. After repeated failures, however, with it, I was 
 told by Dr. Boyd, an octogenarian (one of 80 years, who might have seen 50 or 
 60 years of practice), of our city, that he had no trouble in its cure. He had 
 treated a man successfully who had not earned a dollar in 20 years, and who after- 
 wards supported his family by his labor. I gladly adopted his practice, and 
 have been successful ever since. The remedy, oxide of zinc. Directions — 
 Begin }4, gr. dose, 3 times a day, for 24 doses (8 days). Then 1 gr. for 24 doses. 
 Then l}y^ grs. 3 times a day, rubbing the spine with stramonium ointment, 
 morning and evening, and stimulating embrocations (liniments), which I have 
 seen used. Since then I have been successful; never going beyond 5 gr. doses, 
 except in one case of a hard drinker and opium eater who, at the time I com- 
 menced with him, had been treated for a year with bromide of potash; impair- 
 ing his memory badly, which was restored with the use of the zinc." 
 
 Remarks. — I have great confidence in this treatment, from the age of the 
 originator and the length of time Dr. Vanderpool had used it, he being in prac- 
 tice for 50 years. (See also " Chorea, or St. Vitus Dance," which is a species of 
 nervous disease, much like epilepsy.) 
 
 PAT PEOPLE— Food to Reduce Their Fleshiness.— The Med- 
 ical Journal, speaking of the plan to reduce fat people, to a reasonably stout 
 and healthy condition, says: " If any reader is growing too fat for comfort, he 
 may, possibly, find the following suggestions valuable: There are three classes 
 of food, the oils, sweets and starches, the special office of which is to support 
 the animal heat and produce fat, having little or no influence in promoting 
 strength of muscle or endurance. If fat people, therefore, would use less fat 
 and more of lean meats, fish and fowl, less of fine flour and more of the whole 
 products of the grains — except the hulls — less of the sweets, particularly in 
 warm weather, and more of the fruit acids, in a mild form, as in the apple, 
 sleep less, be less indolent, and labor more in the open air, the fat would disap 
 pear, to a certain extent at least, with no loss of real health. In food we have 
 almost a perfect control of this matter, far better than we can have in the use 
 of drugs. If we have too much fat and too little muscle, we have simply to 
 use less of the fat forming elements and more of the muscle food, such as lean 
 
DR. CHASE'S RECIPES. 167 
 
 meats, fish and fowl, and the darker portions of the grains, etc., with peas and 
 beans." 
 
 Remarks. — The above principles are facts; then, if any person desires to be 
 less fat, let them be governed by them, and they will obtain their desire; indo- 
 lence and self-indulgence are the mothers of fatness. (See also "Dropsy and 
 Anti-fat Medicine in One.") 
 
 1. LIQUOR— A Cure for the Love of it.— At a festival at a 
 reformatory institution recently, a gentleman said, of the cure of the use of 
 intoxicating liquors: " I overcame the appetite by a recipe given to me by old 
 Dr. Hatfield, one of those good old physicians who do not have a percentage 
 from a neighboring druggist. The prescription is simply an orange every morn- 
 ing a half hour before breakfast. ' Take tliat,' said the doctor, ' and you will 
 neither want liquor nor medicine.' I have done so regularly, and find that 
 liquor has become repulsive. The taste of the orange is in the saliva of my 
 tongue, and it would be as well to mix water and oil, as rum, with my taste." 
 
 Remarks. — I will add to this, keep away from where it is sold, taking the 
 orange as directed, and you will be safe. If you go into saloons, no matter how 
 much you may try to avoid drinking while there, there will be pretended friends 
 — real enemies — who will urge you to drink, and even attempt to pull you up 
 to the bar, and try to force it into your mouth. I speak from knowledge. I 
 once had two young men — I was then young myself — get a cup of brandy, and 
 one of them behind me and the other in front, tried to force me to drink it ; but 
 I got a chance to get a foot against a bureau and pushed back enough to get 
 room for a kick, and that cup and brandy went, as the saying is, "higher'n a 
 kite," — it went to the ceiling, — and then I said, " Boys, if you don't let me alone, 
 I will kick you, too, but drink I will not." But I should have had to fight, if 
 the boss for whom we all worked, had not stepped forward at this juncture, and 
 said " Boys, you ought to be ashamed of yourselves. You know Chase told us 
 this morning that he did not drink, and, hence, went and borrowed a rifle, and 
 has spent all day to get a deer for us to eat; now, let him alone." At this they 
 gave it up. The occasion being when a saw mill, in which we worked, had been 
 sold — this was in 1834 or '35 — and the giving possession had to be done with 
 whiskey and a high day. The difficulty is, people — men or boys — do not say no 
 with sufficient vim. When enticed to evil, let the no have a ring as though you 
 meant just what you said; then, unless the enticers are drunk, as they were in 
 the above case, you will generally have no trouble, especially if you do not put 
 in your presence at their haunts of vice. In the above case, it was a boarding- 
 house for the mill, and I had nowhere else to go. I will only add, if a man 
 does not want to drink, he need not; if he wants to drink, nothing can save 
 him. He is bound to destruction. He is, like Ephraim, " joined to his idols," 
 — you may just as well — " let him alone." 
 
 2. Liquor — The Use of It Leaves a Permanent Injury. — An 
 
 American physician, who has given attention to the study of alcoholism, said in 
 the course of an address recently delivered before a learned society: "There 
 are constantly crowding into our insane asylums persons, 50 to 80 years of age, 
 who in early life were addicted to the use of alcoholic liquors, but who had 
 
168 DR. CHASE'S RECIPES. 
 
 reformed, and for 10, 20, or 30 years had never touched a drop. The injury 
 which the liquor did to their bodies seemed to have all disappeared, being 
 triumphed over by the full vigor of their manhood; but vi'hen their natural 
 force began to decrease, then the concealed mischief showed itself in insanity, 
 clearly demonstrating that the injury to their brain was of a permanent 
 character. " 
 
 Remarks. — Then is there not a double reason for not using it? The loss of 
 time and money, and often the abuse of wife and children, or other friends, 
 while using it, and the probability of the loss of one's reason in old age. It is 
 greatly to be hoped that a word to the wise may be sufficient. 
 
 I. LIFE LENGTHENED— Sensible Rules for.— Dr. Hall, in 
 his excellent Journal of Health, gives the following sensible and suggestive rules 
 under the above heading: 
 
 I. Cultivate an equable temper; many have fallen dead in a fit of passion. 
 
 II. Eat regularly, not over thrice a day, and nothing between meals. 
 
 III. Go to bed at regular hours. Get up as soon as you wake of yourself, 
 and do not sleep in the day-time — at least, not longer than ten minutes before 
 dinner. 
 
 IV. Work in moderation, and not as though you were doing it by the job. 
 
 V. Stop working before you are very much tired — before you are "fagged 
 out." 
 
 VI. Cultivate a generous and accommodating temper. 
 
 VII. Never cross a bridge before you come to it ; this will save you half 
 the troubles of life. (In other words, " don't borrow trouble/') 
 
 VIII. Never eat when you are not hungry, nor drink when you are not 
 thirsty. 
 
 IX. Let your appetite always come uninvited. 
 
 X. Cool off in a place greatly warmer than the one in which you have 
 been exercising. This simple rule would prevent incalculable sickness and save 
 thousands of lives every year. 
 
 XI. Never resist a call of nature, for a single moment. 
 XII. Never allow yourself to be chilled through and through: it is this 
 which destroys so many every year, in a few days' sickness, from pneumonia — 
 called by some, lung fever — or inflammation of the lungs. 
 
 XIII. Whoever drinks no liquids at meals will add years of pleasurable 
 existence to his life. Of cold or warm drinks, the cold ones are the most per- 
 nicious. Drinking at meals induces persons to eat more than they otherwise 
 would, as any one can verify by experiment; and it is excess in eating which 
 devastates the land with .sickness, suffering and death. 
 
 XIV. After fiftj' j^cars of age, if not a day laborer, and sedentary persons 
 jit forty, should eat but twice a day — in the morning, and about four in the 
 afternoon; for every organ without adequate rest will "give out " prematurely. 
 
 XV. Begin early to live under the benign influence of Christian religion, 
 for it "has the promise of the life that now is and of that which is to come." 
 Remarks. — These rules need no extended commendation — they are certainly 
 sensible. 
 
DR. CHASE'S RECIPES. 
 
 169 
 
 2. How Long Have We to Live, as Shown by the Life Assur- 
 ance Tables. — The following is one of the authenticated tables, in use among 
 insurance companies, showing the average length of life at the various ages. In 
 the first column, we have persons of average health, and in the second column 
 we are enabled to peep, as it were, behind the scenes, and gather from their 
 table the number of years they will give us to live. This table is the result of 
 careful calculation, and seldom proves misleading. Of course, sudden and 
 premature deaths — from accidents, unusual severity of disease, etc. — as well as 
 lives unusually extended, occasionally occur; but this is the average expectancy 
 of life, of an ordinary man, who lives prudently and avoids all undue exposures, 
 etc. In the earlier years of life, the female, from less exposure, has from 1 to 
 2 years more of life in expectation than the male; but as life advances, this over- 
 average comes down gradually to nearly the same ; but still there is a trifle, or 
 small part of a year, always in favor of the woman. I will say, at the start, 
 that the average life of all born into the world is, for males, about 39^^^ years, 
 and for females, 41/^^^ years. I shall only give the figures for every 10 years, 
 up to 20 and after 60, for, so far as business is concerned, before 20 and after 60, 
 it will not be of much account, yet interesting as a matter of curiosity. The 
 table is given in years and hundredths of a year, by Dr. William Farr. 
 
 More years to 
 live. 
 22.76 
 
 - 19.54 
 16.45 
 
 - 13.53 
 8.45 
 
 - 4.93 
 2.84 
 
 - 1.68 
 
 Remarks. — With this table before us, taking the present age of any person 
 in ordinary good health, we see at a glance how much longer they may be 
 expected to live. By considering these things, we can tell whether or not' it 
 would be best to enter into new business enterprises, marriage relations, etc. 
 And, with the table, on "The Pulse in Health," we can tell pretty nearly 
 whether we are in an average condition of health or not, as these figures do not 
 lie ; if they do not hold good in any particular case, it is from a want of average 
 health. 
 
 Supposing the ladies will desire to know their chances or probabilities of 
 marriage, I will append a table showing what their prospects are, between 
 thirteen and forty, as follows: 
 
 3. Chances of Women for Marriage. — The following statement 
 is drawn from the registered cases of 876 married women in France. It is the 
 first ever constructed to show ladies their chances of marriage at various ages. 
 Of the above number there were married: 
 
 ■ Age. 
 
 More years 
 
 to 
 
 Age. 
 
 Those who reach. 
 
 live. 
 
 
 Those who reach 
 
 
 
 39.90 
 
 
 45 
 
 1 - 
 
 - 46.65 
 
 
 50 - 
 
 10 
 
 47.05 
 
 
 55 
 
 20 - 
 
 - 39.48 
 
 
 60 - 
 
 25 
 
 36.12 
 
 
 70 
 
 30 - 
 
 - 32.76 
 
 
 80 - 
 
 35 
 
 29.40 
 
 
 90 
 
 40 - 
 
 - 26.06 
 
 
 100 - 
 
 3 at 13 
 
 45 at 17 
 
 86 at 21 
 
 36 at 25 
 
 17 at 29 
 
 7 at 33 
 
 2 at 37 
 
 11 at 14 
 
 77 at 18 
 
 85 at 22 
 
 24 at 26 
 
 9 at 30 
 
 5 at 34 
 
 Oat 38 
 
 16 at 15 
 
 115 at 19 
 
 59 at 23 
 
 28 at 27 
 
 7 at 31 
 
 3 at 35 
 
 1 at 39 
 
 43 at 16 
 
 118 at 20 
 
 53 at 24 
 
 22 at 28 
 
 5 at 32 
 
 Oat 36 
 
 Oat 40 
 
130 
 
 • 115 
 
 115 
 
 ' 100 
 
 105 
 
 95 
 
 90 
 
 80 
 
 85 
 
 75 
 
 75 
 
 70 
 
 75 
 
 80 
 
 170 DR. CHASE'S RECIPES. 
 
 4. The Pulse in Health— Average Beats per Minute — Prom 
 Physiologist Carpenter : 
 
 New-born infants, - - - From 140 down to 130 
 
 During 1st j^ear, . - - - 
 
 " 2d year, 
 
 " 3d year, - . - - 
 
 From 7th to 14th year, 
 
 " 14th to 21st year, 
 
 " 21st to 60th year, 
 In old age, .... 
 
 In inflammatory or acute diseases the pulse may rise to 120, or even to 160, 
 in the adult, and becoming so frequent in the child that it cannot be counted. 
 Muscular exertion, mental excitement, digestion, alcoholic drink, and elevation 
 above the sea level, accelerate the pulse, and as a rule it is more frequent in the 
 morning than in the evening. It is slower in sleep, and from the effects of rest, 
 diet, cold, or blood-letting. The pulse of a grown woman exceeds that of a 
 man of the same age, as much as 10 to 14 beats a minute, and, according to some 
 authorities, is less frequent in the tall than in the short person, the variations 
 being about 4 beats for each 6 inches of height. 
 
 Remarks. — With this tabulation, any person of average ability (we are now 
 talking of averages) can form a fair opinion of how much disturbance there 
 may be in one's system, to cause any variation from the general average, and 
 hence, tell how sick a person may be and the probability of returning health, 
 under favorable circumstances ; also the general average of the length of life 
 and probability of marriages, etc. But it may not be amiss here, to state that 
 while standing, a healthy man's pulse beats about 74 times in a minute; when 
 sitting, only about 70; and when he lies down, only about 64. Thus the heart 
 takes its rest at night; and as the heart passes in its beats about 6 ozs. of blood, 
 it is saved the lifting of about 30,000 ozs. of blood in 8 hours' sleep. But now 
 suppose he is a drinking man, and takes his wine or liquor day and night, the 
 hfeart must not only get no re.st, but is increased by at least 15,000 beats in this 
 8 hours and he rises more tired than when he retired, and wholly unfit for the 
 day's work, and so strikes out again for the "ruddy bumper," as some call 
 it, to " settle his nerves," and thus in a few years he settles, also, into a drunk- 
 ard's grave, mourned for only by those who ought to have been helped by him 
 yet, for many years, if he would have cast away his "cups." O, why will men 
 so far forget the object of their being? 
 
 1. THE TONGUE— WHAT IT TELLS.— I am very sorry that I 
 do not know wlio wrote the following soliloquy upon the tongue, as it is both 
 sensible and sound in its teachings; hence, I say, let it be read with care and 
 its teachings heeded. He says: 
 
 " A man can never be happy if his stomach is out of order; and dyspepsia 
 and hysteria imitate the symptoms of innumerable disorders. But how, the 
 reader may ask, can I tell the illness, from which I think I am suffering, to be 
 real or imaginary? At any rate, I should answer, look to your stomach first, 
 and, pray, just take a glance at your tongue. If ever I was so far left to myself 
 as to meditate some rash act, I should, before going into the matter, have a look 
 
DR. CHASE'S RECIPES. 17t 
 
 at my tongue. If it was not perfectly clean and moist I siiould not consider 
 myself perfectly healthy, nor perfectly sane, and would postpone my proceed- 
 ings in the hope that my worldly prospects would get brighter. What does a 
 physician discover by looking at the tongue? Many things. The tongue sym- 
 pathizes with every trifling ailment of body or mind, and more especially with 
 the state of the stomach. That thin, whitish layer (fur) all over the surface, 
 indicates indigestion. A patchy tongue {i. e., the fur in patches) shows that the 
 stomach is very much out of order indeed. A yellow tongue points to bilious- 
 ness. A creamy, shivering, thick, indented tongue, tells of previous excesses; 
 and I do not like my friends to wear such tongues, for I sincerely believe that 
 real comfort can not be secured in this world by any one who does not keep his 
 feet warm, his head cool, and his tongue clean." 
 
 Remnrks. — That we may know what further the tongue may teach us we 
 will give the "Synopsis of a Paper read before the Eclectic Medical Associa- 
 tion of Ohio, by Prof. John M. Scudder, of the Eclectic Medical Institute of 
 Cincinnati," and published by him in the Eclectic Medical Journal, of which he 
 is the editor and proprietor. The paper was prepared to explain, and does 
 fairly explain, the leading point, or basis upon which " Specific Medication" is 
 established or founded, and that is, the indication for treatment "as shown by 
 the condition of the tongue, or " What the Tongue Tells Us," as shown in our 
 first heading above. And although it is quite lengthy, yet as it contains so 
 much valuable information for those who may desire to take care of themselves 
 and their families, I think it best to give the full synopsis as he 
 gave it in the Journal, Vol. XXXI., pages 425-8, under the head of 
 " Specific Medication," but as it relates largely to what the tongue teaches or- 
 shows us, I will head it accordingly. ' 
 
 2. The Tongue, the Condition of the System Shown by it, 
 and the Remedy their Conditions Call for.— After the preliminary 
 business of the association was completed, he addressed them as follows: 
 
 Gentlemen: — At the last meeting of the State Society I was requested to 
 prepare a paper on Specific Medication, which should serve as a basis for a dis- 
 cussion in this new departure (as it has been called) in medicine. 
 
 I do not propose, in doing this, to occupy much of your time in details, but 
 rather to present the principles upon which specific or direct medication rests. 
 
 It will be well for us, first, to think for a moment (if it is possible for us to 
 realize it) what an un-specific or indirect medication is. It means that we never 
 oppose remedies directly to processes of disease, but, on the contrary, influence 
 disea.sed action in a roundabout, indirect, and uncertain manner. 
 
 As examples — We violently excite the intestinal canal with cathartics to 
 arrest disease of the brain, the lungs, the kidneys, or other distant parts. Or it 
 is possible that we confine our ministration first to the gastric sac (stomach), 
 then follow with potent cathartics. In order, we excite the skin and the kidneys, 
 in the same manner. This not sufficing, we counter-irritate with rubefacients, 
 blisters, etc., and so far as possible keep up an influence counter to the disease, 
 by unpleasant, nauseating and irritant medicines. 
 
 Whatever may be said in favor of such a practice, and how fine-so-ever the 
 theories in reference to it may be spun, it is based upon the idea that two dis- 
 eases can not exist in the body at the same time, and if the medicines are suffi- 
 ciently potent their action will surely be the strongest — and the disease will stop 
 — leaving the patient to recover slowly from the influence of the medicines. 
 
173 DR. CHASE'S RECIPES. 
 
 Did you ever know the patient to stop instead of the disease? I have, many 
 a time, and have in this way, myself, been a wonderful dispensation of Provi- 
 dence. In the olden time men would not believe that the doctors aided large 
 numbers of people out of the world. Oh no! The doctors, God bless them, 
 pulled the sick through ; they would all have died if it had not been for the 
 faculty. 
 
 It is wonderful how statistics take the conceit out of some people and some 
 things. "When we find hundreds of cases of severe diseases tabulated— such as 
 typhoid fever and pneumonia — with a mortality of but one to three per cent., 
 with only good nursing and food, no medicine; and active, potent medication 
 gives a mortality of five to fifty per cent. 
 
 Do Eclectic physicians kill people too? This brings the matter home, and 
 one doesn't like to confess his own sins, as a rule. But in this matter I am like 
 Artemus Ward in the last war— I am willing to shed the blood of all my rela- 
 tion.s — and I answer in the afiirmative — they do kill — not so many as the old 
 practice, it is true, but yet enough to cause us to look at home and rid ourselves 
 of the evil. 
 
 Now, I am glad to know that you, and Eclectics as a rule, have a very 
 much better practice than theory. Whilst they occasionally wander off after 
 these phantasms, it is the exception and not the rule. 
 
 As a body of physicians, we recognize the fact that disease in all its forms 
 is an impairment of life. And we recognize the necessity of conserving this 
 life, and of employiug such means as will increase it, and enable it to resist and 
 throw off disease, and restore normal structure and function. 
 
 We recognize the importance of the functions of circulation, innervation 
 (healthy action of the nerves giving strength), excretion, etc., and the necessity 
 of obtaining as nearly a normal (healthy) performance of them as possible. 
 And all experience shows that just in proportion as we get this normal perform- 
 ance disease is arrested. 
 
 From its inception (commencement) Eclecticism has been, to a very consider- 
 able extent, Specific Medication. The earliest writings point us to Dioscorea 
 (wild yam or colic-root) as a remedy for bilious colic, Hydrastis (golden seal) 
 for enfeebled mucous membranes, Aralia (dwarf elder) and Apocynum (Indian 
 hemp) for dropsy, Baptisia (wild indigo) for putrid sore throat, and similar con- 
 ditions of mucous membranes, Hamamelis (witch-hazel) for hemorrhoids, 
 Macrotys (black cohosh) for rheumatism, etc. 
 
 In our Materia Medicas remedies were classed as emetics, cathartics, diapho- 
 retics, tonics, alteratives, etc., but in reading the description of medical proper- 
 tics, some special use or curative action would be pointed out, and for this it 
 would be commonly used. 
 
 In all acute, and most chronic diseases, our examination of the patient and 
 our therapeutics will take this order: 1. With reference to the condition of the 
 stomach and intestinal canal — bringing them to as nearly a normal condition 
 as possible, that remedies may be kindly received and appropriated, and that 
 sufficient food may be taken and digested. 2. With reference to the circulation 
 of the blood and the temperature — obtaining a normal circulation as regards 
 frequency and freedom, and a temperature as near 98° as po.ssible. 3. With 
 reference to the presence of a zumotic poison, or other cause of disease, which 
 may be neutralized, antagonized or removed. 4. With reference to the condi- 
 tion of the nervous system — giving good innervation. 5. With reference to the 
 processes of waste and excretion— that the worn-out or enfeebled material may 
 be broken down and speedily removed from the body. 6. With reference to 
 blood-making and repair — that proper material be furnished for the building of 
 tissues, and that the processes of nutrition are normally conducted. 
 
 We may illustrate this further by calling attention to the tongue as a means 
 of diagnosing (determining) the conditions of the stomach and intestinal canal, 
 and of the blood. 
 
DR. CHASE'S RECIPES. 175 
 
 You will bear in mind that diagnosis — or determining the real condition of 
 disease is tlie most important part of specific medication. And that it is not 
 that rough diagnosis wliich will enable us to guess off a name for the associated 
 symptoms, at which name we will fire our Materia Medica promiscuously. 
 Hence when we question the tongue, it is not with reference to a remittent or 
 typhoid fever, an inflammation of lungs or rheumatism, but it is — I want you 
 to tell me the condition of the stomach and intestinal canal, and especially the 
 condition of the blood. 
 
 Now let us briefly see what it will tell us, with regard to the conditiou of 
 the pnmm vim (first passages — stomach, intestines, and kidneys). 
 
 If the tongue is heavily coated with a yellowish- white fur, we know that 
 there are morbid accumulations in the stomach; and we have to determine be- 
 tween the speedy removal by emesis (vomiting), and the slower removal by the 
 alkaline sulphites (sulphite of soda is generally used), or the indirect removal 
 by catharsis (cathartics). 
 
 If the tongue is uniformly coated, from base to tip, with a yellowish fur, 
 rather full and moist, we have the history of atony (weakness) of the small intes- 
 tine, and we give podophylin, leptandrin, and this class of remedies, with con- 
 siderable certainty. 
 
 If the tongue is elongated and pointed, reddened at the tip and edges, 
 papillae elongated and red, we have evidence of irritation of the stomach with 
 determination of blood. The therapeutics (application of the proper medicine) 
 is plain: get rid of the irritation ^?'6(;, and be careful not to renew it by the ap- 
 plication of harsh medication. 
 
 Again, we have a tongue that might be designated as "slick." It is vari- 
 ously colored, but it looks as if a fly should light upon it he would slip up. 
 It is an evidence of a want of functional power, (general weakness), not only 
 in the stomach and bowels, but of all parts supplied by sympathetic nerves. 
 We treat such a case very carefully, avoid all irritants, and use means to restore 
 innervation (strength) through the vegetative system of nerves. 
 
 The tongue tells us of the acidity and alkalinity of the blood, and in lan- 
 guage so plain, that it can not be mistaken. 
 
 The pallid tongue (pale, or without color), with white fur, is the index of 
 acidity, and we employ an alkali — usually a salt of soda — with a certainty that 
 the patient will be benefited. Indeed, one who has never had his attention 
 directed in this way, would be surprised at the improvement, in grave forms of 
 disease, from one day's administration of simple bi-carbonate of soda. 
 
 The deep-red tongue indicates alkalinity, and we prescribe an acid with the 
 positive as.ssurance that it will prove beneficial. Grave cases of typhoid fever 
 and other zj'motic (epidemic or contagious) diseases, presenting this symptom, 
 have been treated with acids alone, and with a success not obtained by other 
 means. But it makes no difference what the disease is, whether a recent diar- 
 rhea, or a grave typhoid dysentery, if there is the deep-red tongue, we give 
 muriatic acid with the same assurance of success. 
 
 Impairment of the blood — sepsis (blood-poisoning) — is indicated by dirty 
 coating, and by dark-colored fur — bi'ownish to black. "When we have either 
 the one or the other we employ those remedies which antagonize the septic 
 (poisoning) process. 
 
 The bitter tonics are indicated by fullness of tissue, with evident relaxation, 
 impairment of circulation and muscular movement. The same condition will 
 be an indication of iron. We give tincture of chloride of iron, if the tongue is 
 red, iron by hydrogen if the tongue is pale. 
 
 The pale, trembling tongue, is a very good indication for the hypophosphites. 
 
 The pale blueish tongue, expressionless, is the indication for the adminis- 
 tration of copper. 
 
 The dusky, swollen tongue demands baptisia (wild indigo). 
 
 You will notice that we have made this unruly member tell us a good deal. 
 
174 DR. CHASE'S RECIPES. 
 
 vet it might tell us more — it will tell us more when we thoroughly study it. 
 My object, is not to point out all that we miglit learn from it, but to show that it 
 is possible to arrive at positive conclusions, from symptoms that are always 
 detinite in their meaning. 
 
 In making our diagnosis, we question every function in the same way. We 
 make the pulse tell usTthe condition of the circulation, and to some extent the 
 nervous system that it supplies. We question the nervous system, the secretory 
 organs — in fact every part. 
 
 One might suppose that diagnosis in this way would be a matter of great 
 difficulty, as would the therapeutics based upon it, from the large number of 
 remedies needed to meet these varying conditions of the several functions. But 
 this is not so. On the contrary, the method is not only direct and certain, but 
 it is easy. 
 
 We have but one life, though its manifestations are so varied. The con- 
 trol of this life is centered in a common nervous system — the ganglionic, and 
 through this the various parts and functions are united. Disease is an aberra- 
 tion of this life — life in a wrong direction. Though it manifests itself in vari- 
 ous ways, and though we study in detail, as I have named, it is to grasp it at 
 last, as a unit, and oppose to it one or more remedies. 
 
 In some cases we have a first preparatory treatment, to fit the patient for 
 the reception of remedies which directly oppose disease. As when we gave an 
 emetic to remove morbid accumulations, or means to relieve irritation of the 
 stomach, or give an acid or an alkali, or use veratrum and aconite to reduce 
 frequency of pulse and temperature, to obtain the kindly action of quinine in 
 intermittent or remittent fever. 
 
 In other cases there are certain prominent symptoms indicating pathologi- 
 cal conditions which may be taken as the key notes of the treatment. As, 
 when we have the full, open pulse, indicating veratrum; the hj^pochondriac 
 fullness, umbilical pains, and sallowness of skin, indicating nux vomica; the 
 bright eye, contracted pupil, and flushed face, calling for gelsemium ; or the 
 dull eye, immobile pupil, tendency to drowsiness, which calls for belladonna. 
 
 In some cases the indication for a special remedy, like one of these, is so 
 marked, that we give it alone, and it quickly cures most severe and obstinate 
 di.seascs. 
 
 I would like to continue this subject further, for it is one in which I am 
 greatly interested, and I know it is one in which you are interested, but the 
 shortness of our session will not permit further remarks. But when we come 
 together another year, with another year's experience, we may discuss it again. 
 
 RemarM. — If the foregoing is studied well, "it will pay," by helping to 
 understand the diseased conditions to which all are liable, as shown by the 
 tongue; and, besides this, there are quite a number of things explained, which, 
 if studied and heeded, will also prove of great value to those who are sick, or 
 who have the care of the sick. 
 
 LEMONS— Their Value in Sickness and in Health.— One of 
 the journals, speaking of the u.se of lemons, says: "For all people, either in 
 sickness or in health, lemonade is a safe drink. It corrects bilousness. It is a 
 specific (positive cure) against worms and skin complaints. Lenjon juice is the 
 best antiscorbutic remedy known. It not only cures the disease but prevents it. 
 Sailors make a daily use of it for this purpose. A physician suggests rubbing 
 of the gums daily with lemon juice, to keep them in health. The hands and 
 the nails are also kept clean, white and soft by the daily use of lemon instead 
 of soap. It also prevents chilblains. Lemon used in intermittent fever is 
 mixed with strong, hot, black tea, or coffee, without sugar. Neuralgia may be 
 
DR. CHASE'S RECIPES. 175 
 
 cured by rubbing the part affected with a lemon. It is valilable, also, to cure 
 warts and destroy dandruff on the head, by rubbing the roots of the hair with 
 it. In fact, its uses are manifold, and the more we use of them the better we 
 shall find ourselves." 
 
 Remarks. — See also their value for freckles, and the use of hot lemonade 
 to cure colds, and also lemon juice a cure for small-pox, etc. 
 
 Food as Medicine. — Dr. Hall relates the case of a man who was cured 
 of his biliousness by going without his supper, and drinking freely of lemonade. 
 Eveiy morning, .says the doctor, this patient arose with a wonderful sense of 
 rest and refreshment, and a feeling as though the blood had been literally 
 washed, cleansed and cooled by the lemonade and the fast. His theory is, that 
 food will be used as a remedy, for many diseases, successfully. For example he 
 cures cases of spitting blood by the use of salt : epilepsy and yellow fever, by 
 water-melons; kidney affections, by celery (water-melons are very valuable also 
 for the kidneys); poison, olive or sweet oil; erysipelas, pounded cranberries 
 applied to the parts affected; hydrophobia, onions, etc. So the way to keep in 
 good health is really to knoio ichat to eat — not to know what medicines to take. 
 
 Remarks. — These are all good for what he recommends them; then use 
 them freely, in their season. 
 
 1. ERYSIPELAS— New and Successful Remedy.— Dr. T. B. 
 
 King of this city (Toledo, O.), an old physician, of the "Old School, "-Allo- 
 patliic — tells me he has cured erysipelas upon a woman's leg (by the way do 
 women have "legs" — I believe not so understood, but "limbs"), after ulcer- 
 ated and swollen so bad that other doctors said it must be amputated. But by 
 simply dusting upon it, freely, the per sulphate of iron (Monsel's salt), cleaning 
 off twice daily, with warm suds, and re-applying, without other treatment, 
 effectually cured her. 
 
 Remarks. — This salt, or preparation of iron, is a great favorite with Dr. 
 King. He applies it, through a speculum (from the Latin specere, to look), to 
 ulcers at the mouth of the womb, or upper part of the vagina, he says, with 
 equal success. I have also used it, with success, in several of these ulcerations, 
 .so I have confidence in it, in erysipelas also. To avoid staining the clothing, in 
 these cases, wear a suitable bandage to absorb any escaping fluid, as the iron in 
 this leaves an iron-rust appearance upon the clothing. 
 
 2. Erysipelss of the Face (Facial Erysipelas).— Dr. J. B. John- 
 son communicated the following to the Medical and Surgical Reporter, which 
 he has always found to arrest the disease at once and allay the heat and burning 
 promptly. He .says: " As the tongue is always more or less coated, I usually 
 introduce my treatment by a do.se of pills composed of blue mass, 10 grs. ; calo- 
 mel, 5 grs.; mix and make into 3 pills; to be taken at one dose; and to be fol- 
 lowed in 3 hours by a dose of sulphate of magnesia (epsom salts, dose, ordi- 
 narily, a heaping table-spoonful); and without waiting for the action of the pills 
 and salts, I immediately commence with iodide of potassium, 1 dr. ; tinct. of 
 hyoscyamus, 2 drs. ; tinct. aconite leaves (tincture of aconite root is seldom 
 given internally), 12 drops; distilled water (clear soft water will do) 8 ozs. : mix. 
 Dose — A table-spoonful every hour, day and night, when awake; and I have 
 
176 DB. CHASE'S RECIPES 
 
 the face bathed every 3 or 3 hours, and constantly covered with a linen cloth 
 saturated (all it Tvill hold) with tlie following solution: 
 
 "Hyposulphite of soda, 1 oz. ; carbolic acid No. 1, 1 oz.i distilled water 
 (soft water will do), 8 ozs. Mix. 
 
 " This allays, most promptly, the burning and itching of the skin and face, 
 and is in no wise disagreeable. 
 
 ' ' This treatment, I have always found, to arrest the erysipelas almost at 
 once, and my patient to be about his room in 4 or 5 days. My cases have not 
 only escaped complications of congestion and inflammation of the brain, but of 
 the throat also, and without the use of either iron, quinine or wine; 5 gr. doses 
 of iodide potassium (as above) every hour, has never disappointed me in their 
 action; and long experience has enabled me to declare, in my opinion, the 
 internal use of iodide of potassium, to be a specific (positive cure) for facial 
 erysipelas." 
 
 Remarks. — This will please all who prefer calomel to the other treatment, 
 and the author has confidence in this plan of treatment, as he is not afraid of a 
 small dose of calomel, nor blue mass, if worked off directly as was done in 
 this case. 
 
 3. Facial Erysipelas, The Author's Treatment of.— Having 
 been recently called to a case of this kind, I will give my treat- 
 ment of it, as it may help others. It was a young lady of about 18 years of 
 age, in which there was an hereditary tendency to this disease, her grandmother 
 having died of it. I found the left side of the face swollen and inflamed, and 
 just below the eye the flesh was quite hard and very tender. I had it painted, 
 or wet, at once, with muriated tincture of iron, full strength, and covered with 
 a soft cloth, to protect it from the air. This was in the forenoon, and in the even- 
 ing I instructed the same application, and then a poilltice of stewed cranberries to 
 be applied, always wetting with the tincture before applying the poultice. 
 I gave her a seidlitz powder at once, to open the bowels, the next morning to 
 be followed with a rounding table-spoonful of epsom salts, and after that, every 
 other day a seidlitz powder and salts, alternately. I gave her 5 drop doses of 
 the tincture of the iron 3 times a day from the first, by dropping it into a spoon 
 and adding water, and telling her to put the spoon past the teetli, so the iron 
 should not stain them, which it does without this precaution. After the first 
 24 hours, as the inflammation began to go down and the hardened spot below 
 the eye to become more soft and natural, I weakened the tincture to be applied 
 with one-third water, keeping up the cranberry poultice nights, until the inflam- 
 mation was cured, reducing the strength of the tincture for application as the 
 case improved, until it was only one-third tincture and two-thirds water; and 
 thus, in one week, she was again able to resume her labors in a candy manu- 
 factory where she was engaged, no ulceration or open sore having occured; the 
 scarf-skin only peeled off from the effect of the iron, poulticing, etc. Let each 
 one, then, afflcted with this disease, suit himself as to which plan he will 
 adopt, as circumstances seem to demand. 
 
 1. DIABETES— Valuable Diet for, and Diet to be Avoided. 
 
 — Experience has shown that the only way to cure diabetes is to change from 
 the ordinary to the following plan of diet: 
 
DB. CHASE'S RECIPES. 177 
 
 I. Food and Dnnks which may be Used. — The quickest way is to confine 
 the patient to beef and bread made of gluten flour, which has all the starchy 
 parts of the wheat removed from it in its manufacture; but mutton, tripe, 
 tongue, ham, bacon, sausage, poultry, game, oysters, clams and eggs may be 
 occasionally used for variety's sake (but liver never); so also salads, riiade with 
 cabbage or lettuce; cucumbers, water-cress, cauliflower, spinach and string- 
 beans in their season; so also peaches and strawberries with cream, but never 
 with sugar; in fact, all tart fruit may be used, especially nice sour apples, 
 peeled, quartered and cored, dipped in beaten eggs and rolled in fine or pow- 
 dered crumbs of the gluten bread, then fried in very hot fat and drained while 
 hot, make the best substitute there is for potatoes, which you will see below, 
 must not be eaten. Milk in moderate quantities, cream, nice butter, butter- 
 milk, and all freshly njade cheese and Neuchatel (Swiss) cheese may be eaten. 
 Nuts in moderation may be allowed, and eggs freely, cooked to suit the patient. 
 Coffee or cocoa, in moderation, with cream, but never with sugar. If tea must 
 be used, let it be weak, and only taken in small quantities. Sour wines, as 
 claret, Burgundy, Rhine, etc. , for those who will use them, may be taken in 
 moderation at dinner time. For variety's sake, instead of being absolutely 
 confined to the bread made of the gluten flour, it may be made into rolls, pan- 
 cakes, fritters, mush, and baked puddings, but never with sugar or molasses, 
 nor may these ever be used, even in pudding sauces. Eat slowly, i. e., masti- 
 cate (chew) very finely, and what drinks are used let them be taken at the close 
 of the meal — as little as possible between meals, of such as have been named 
 above. 
 
 II. Food and Drinks wMch Should Never be Used. — Potatoes, turnips, 
 beets, carrots, parsnips, peas, beans (only string-beans above named), rice, cel- 
 ery, asparagus, or tomatoes; nor soups in which common flour has been put, as 
 vermicelli, noodles, nor any of the vegetables above prohibited. No cake nor 
 pastry of any kind, except it be made from the gluten flour; and nothing that 
 contains sugar or starch in any form ; and no spirits, malt beers, nor any of 
 the sweet wines can ever be allowed. Take tepid or warm baths, according to 
 the season, as often as necessary, followed with friction and exercise, as needed 
 to bring a glow of warmth and heat to the surface. [ I can not see why the 
 Salt Water Washings, (which see) should not be used with the friction or rub- 
 bings, as there given; certainly diabetes is a chronic disease.] Also stick to the 
 above directions as to diet, the year round, to avoid a relapse. 
 
 Remarks. — This plan was, I think, adopted by some eminent physician in 
 Europe — I do not remember his name, — then by American physicians, by 
 which it has been fairly tested, and found to be about the best thing that can 
 be done; and it has heretofore been considered to be about all that could be 
 done; but later, as shown below, a few remedies have been found also valuable, 
 and the closer the confinement to the beef and gluten flour bread, for a few 
 months, the better will it be for the patient, using the allowables only, as it may 
 be absolutely necessary for variety's sake. 
 
 2. Diabetes, Aminonia-Saline Treatment for. — It has been 
 found recently, by analysis of diabetic blood, that there is a great deficiency 
 12 
 
178 DR. CHASE'S RECIPES. 
 
 of certain alkaline salts. These salts are absolutely necessary in order that the 
 sugar which is formed in this disease, just as in health, should be burnt off at 
 the lungs. M. Mialhe, who discovered the above fact, considers this deficiency 
 the primary (first) cause of diabetes. Whether this is so or not, there is no 
 doubt that snch deficiency must re-act upon the disease. Accordingly, treat- 
 ment directed to supply this deficiency is likely to prove of service, and in 
 actual practice such is found to be the fact. The best saline mixture is com- 
 posed of carbonate of ammonia, phosphate of ammonia, and carbonate of soda, 
 each, 10 grs. ; tinct. of ginger, a few drops; 3 times a day in an oz. (2 or 3 table- 
 spoonfuls) of water. 
 
 This mixture is very gratifying to the patient, relieves thirst, and mitigates 
 (lessens or relieves) the morbid (unhealthy or craving) appetite. The tongue 
 generally becomes moist, the urine diminishes in quantity, and contains less 
 sugar. In one case, which may be taken as an average one, the amount of 
 sugar was reduced from 30 grs. to the oz. of urine, to 6 grs. , and the amount 
 of urine daily from 14 pts. to 4 pts, — Br. W. R. Bnshnm. 
 
 Remarks. — I have taken this from the Eclectic Medical Journal of 1872, 
 page 327, and therefore, I have confidence in it, although I have had no oppor- 
 tunity to try it, as I did not see it until the writing of this department was nearly 
 completed, and especially not till the subject of diabetes had been written; still, 
 I shall try it at once if a case comes under my care. 
 
 3. Ergot in Diabetes Insipidus.— Dr. Saunders — St. Louis Courier 
 of Medicine — reports a case of diabetes insipidus successfully treated, with dram 
 (small tea-spoon) doses three times a day of fl. ex. of ergot. The use of ergot 
 was suggested by an article from Dr. Do Costa. 
 
 Remarks. — These French physicians, are generally pretty certain of their 
 facts, before they report their cases. 
 
 4. Diabetes — Incontinence and Dribbling of Urine, Success- 
 ful Hemedy for. — After the foregoing matter upon diabetes had all been pre- 
 pared, I saw a report of the very remarkable success of J. T. McClanahan, M.D., 
 of Brownville, Mo., in the " Newer Materia Medica" of Pajke, Davis & Co., 
 Detroit, Midi., especially upon diabetes, and incidentally upon the others above 
 named, having been successful in both kinds of diabetes — mellitus, from mel, 
 honey or sweet, — the kind that has sugar in the urine; and also in what is called 
 insipidus, i. e., no sugar in the urine, and hence insipid or tasteless. This latter 
 kind, however, has been, heretofore, much more readily cured than that with 
 the sugar in the urine, but Dr. McClai\ahan, even in a case of this almost incur- 
 able kind — diabetes mellitus — reports the following successful cure. He says: 
 
 I. " My case was tliat of a woman aged 37, mother of children, who was 
 completely run down bj^ large discharges of urine, general lassitude or weakness, 
 (sotliat she had to give up housework,) pain in the back, considerable thirst, ap- 
 petite variable, sometimes ravenous, and sometimes deficient, skin sallow and 
 doughy, temperature 10U<, sliglit cough, and occiisional night sweats, loss of 
 flesh, pulse little affected except when diarrliea was present for a few days, it 
 would then present the usual feebleness and rapidity. I found the urine con- 
 tained sugar; specific gravity, 1.032. I gave the saturated tinct. of rhus 
 
DR. CHASE'S RECIPES. 179 
 
 aromatica, in 3^ tea-spoonful doses every 4 hours, until she was under the 
 influence of the remedy, with a diminution of urine from the first day. The 
 dose was lessened and the interval lengthened from week to week, and finally, 
 in 3 months, the medicine was discontinued. In the meantime, strict dieting 
 laws were observed, carefully avoiding such diet as favored the sugar forming 
 process in the body. She being of a scrofulous diathesis (tending to scrofula), 
 I gave cod liver oil with hypophosphite for some time after discontinuing the 
 rhus aromatica. He continues by saying: 
 
 " I have had the same results with two cases of diabetes insipidus under 
 the same treatment; and I am. at present treating another case of diabetes mel- 
 litus, a very interesting case, which I will report in a future article." 
 
 II. Incontinence. — In incontinence of urine, whether from atony (weak- 
 ness) of the muscular fiber, or irritation of the nervous fiber, which prevents 
 normal (usual, healthy) distention of the bladder, it is applicable. 
 
 III. Dribbling. — I have relieved several cases in which the person was 
 unable to prevent a constant dribbling of urine; also, those cases 
 in which the patient has no control over the urine whatever, will be promptly 
 met by the action of the rhus aromatica. Dose — For adults in these cases of 
 dribbling, or incontinence, he gave 10 drop doses only, 3 times daily. For chil- 
 dren, strong tinct. rhus aromatica, }4, oz. ; glycerine, IJ^ ozs. Dose — One-half 
 tea-spoonful 3 times a day; and when allowable, drop the [morning dose, then 
 the noon, and when cured, slop all. But in all such cases have the child urinate, 
 at once, when nature calls for it, even in the night, and especially before retir- 
 ing in all cases. 
 
 IV. For Summer Complaint of Children. — Dr. McClanahan, above named, 
 reports the case of a little boy, with chronic diarrhea and dysentery, stools pale 
 and thin, running from him like water; no particular pain, or fever. Pale and 
 emaciated; limbs, trembling, scarcely able to stand alone; skin cool and bowels 
 flabby. Gave tinct. rhus aromatica, )^ oz. Dose — Only 3 drops, in a little 
 water, after each passage; with proper diet and care he recovered rapidly. 
 
 V. A laborer, with chronic dysentery for two months, he gave: Tinct. rhus 
 aromatica in doses of 10 drops, together with a boiled milk diet; made a com- 
 plete recovery. He gives an account of cases where almost wholly the pas- 
 sages were blood, equally successful in treatment; increasing to 15 drop doses, 
 after each stool, with the boiled milk diet. And also many other cases of incon- 
 tinence of urine, but these will suffice on this class of diseases. Then he 
 comes to: 
 
 VI. Uterine Hemorrhages, Menorrhagia {profuse flowing) Leucorrfiea, etc. 
 — He first cautions against the frauds of some persons putting out bad articles, 
 etc. But he thinks, and so does the author, that Park, Davis & Co., of Detroit, 
 will furnish a genuine article of fluid extracts of the rhus aromatica, and if I 
 failed with that, I would get the crude article of them, and make the strong 
 tincture, as Dr. McClanahan had always used, up to the time of the foregoing 
 reports. He was then called to a bad case of uterine hemorrhage, after an 
 abortion; at least two quarts of blood lost; first gave a stimulant, then gave 
 doses of 10 drops of the strong tincture rhus aromatica, every 15 minutes, and 
 
180 DR. CHASE'S RECIPES. 
 
 applied' to mouth of the womb, cloths wet in water with a fifth as much tinc- 
 ture of rhus, gently kneading over the uterus until it contracted, and after two 
 hours the liemorrhage ceased, and patient comfortable. Then directed the tinc- 
 ture every hour, and left to call in 6 hours. Found her comfortable, removed 
 the cotton without any more hemorrhage, improvement rapid, and recovery 
 complete in 10 days; but there was a slight discharge during this time, for 
 which he gave smaller doses, probably 5 or 6 drops, every 2 or 3 hours, as 
 required. 
 
 VII. Leucorrhea. — He uses the same tincture when there is a relaxed con- 
 dition of the uterus, as in leucorrhea, and also hemorrhages from falls, blows, 
 etc. 
 
 VIII. Hemorrhage From the" Kidneys. — For blood passed in the urine, mak- 
 ing it dark, he prescribed: Tinct. rhus aromatica, 3^ oz. ; tinct. nux vomica, 15 
 drops; glycerine, 3 ozs. ; mix. Dose — A tea-spoonful 3 times a day. Man 
 able to be out in a week; good recovery. 
 
 Remarks. — These last clauses are condensed from the doctor's report, giv- 
 ing all that I deemed necessary to understand liow, and when, and how much, 
 to give of the remedy, not doubting that much good will arise from the further 
 use and study of this article, of the " New Remedies." For, certainly, if it 
 proves as successful in diabetes, which has been one of the incurables, in other 
 hands, as it has in Dr. McClanahan's, and several other physicians whose reports 
 were given in connection, it will be a great blessing to suffering humanity. The 
 report was made in Vol. I, Parke, Davis «& Co.'s "Newer Materia Medica," 
 Detroit, Mich. 
 
 TOBACCO CHEWERS' WEAK STOMACH— Antidote for— 
 
 Which Also Weans One Prom its Use. — A writer to the " Household" 
 of the Blade, in answer to an inquirer for such an antidote, says: " I herewith 
 send you my prescription, which has never failed yet. Take the inner bark of 
 the root of poplar or whitewood, and when your friend wants a chew of tobacco 
 let him take a chew of this bark. If he will follow this for 3 weeks, I will 
 guarantee he will not be troubled with a weak stomach or have any more desire 
 for the filthy weed. " 
 
 Remarks. — This being just the thing desired by many, let it have a fair 
 trial, twice as long as the writer claims to be necessary, rather than fail. Not 
 being a " chewer," I have not tested it. 
 
 EMETIC — The Best in Use. — Lobelia and boneset {eupatorium per- 
 foUatum, also called thoroughwort). each i^ oz. ; infused or steeped in water, 1 
 pt. Dose — Give one table-spoonful every 10 minutes until thorough emesis 
 (vomiting) has taken place. 
 
 Remarks. — This is the best emetic in use, from the fact that it injures none, 
 and will not continue its action any longer than you give it. It is necessary, 
 therefore, to continue to give it until the contents of the stomach are thoroughly 
 evacuated. This was the great favorite of Prof. I. G. Jones, one of the early 
 Eclectics, who claimed it the best emetic in use. 
 
 1. IMPOTENCY— Especial Tonic for. — Strychnine, 1 gr.; sul- 
 phate of quinine (phosphate of quinine is the best, but it is not kept by drug- 
 
DR. CHASE'S RECIPES. 181 
 
 gists generally), 30 grs. ; tinct. of muriate of iron, J^ oz. ; glycerine, 4 ozs. 
 Directions — Put the strychnine into a mortar and rub first, then the quinine 
 also, and rub together a little, then put in the tincture of iron, and rub till all 
 are dissolved, then rub in the glycerine, and bottle for use. Dose — Take y^ 
 tea-spoonful in a little water, 4 times daily, just before each meal and at bed- 
 time. Shake well before taking. 
 
 Remarks. — When the amount here given has been taken twice, take no 
 more for two weeks, after which, should there be still further need for the 
 tonic, do the same again as long as needed, whether it be a year, or more. It 
 is much to be regretted that young persons, of both sexes, very frequently are 
 led into evil habits by seeing others do the same, and too often by persuasion 
 and instruction, which undermines their strength and vitality ; and if long fol- 
 lowed, destroys all happiness by what is called " loss of manhood '" — the destruc- 
 tion of the powers of nature, created for the wise purpose of continuing the 
 existence of the human race ; it is also to be regretted that men, not to say 
 women, even after marriage, are so excessive in their indulgences, that they also 
 become equally prostrated. And, allow me to say, that while these evil prac- 
 tices are continued there need be no expectations of cure. Stop them, and take 
 the medicines necessary as long as needed, and a cure may be expected, with 
 this drawback, however, — I care not what the evil habit may be, nor what the 
 disease may be, if it is very long continued the same degree of health will never 
 afterwards be obtained as that before indulgence or the disease — it is not in the 
 nature of the human system, any more than it is for a tree to heal without leaving a 
 scar or dead spot, although the bark may heal over after a piece has been 
 knocked off, but there will be found always the dead spot underneath it; and 
 although the spot may not be easily found bj'^ the physician when called to these 
 old cases, the persons themselves will generally realize it as long as they live. 
 Then, let every family of children be instructed against these evil habits, and 
 every married person avoid all excesses. 
 
 The tonic effects may be increased by taking the elixir of calisaya and iron 
 after meals. This is kept by most druggists, and the directions as to dose, etc., 
 found upon the bottle. Calisaya means Peruvian bark. The above treatment, 
 with an occasional change to some of the following tonics, will be found 
 valuable in spermatorrhea (loss of semen), as well as for all purposes of debility 
 or disease needing a tonic. (See also. Female Debility, Tonics for, etc.) 
 
 2. Tonic or Stimulant for Sexual Debility. — Tincture of iodine, 
 20 drops; simple syrup, 4 ozs. Dose — Take 1 tea-spoonful 4 times daily, one 
 being at bed-time. 
 
 Remarks. — Even in these small doses. Prof. Scudder says, it stimulates and 
 increases the power of the sexual organs 
 
 3. Tonic Tincture, etc., for Sexual Debility.— Geo. W. Hom- 
 sher, M. D., of Faii-field, Ind., in answering several inquiries made through the 
 Brief, gives the following plan, as being very satisfactory; and although I have 
 not as yet tried this, I know it will be found valuable- 
 
 "Ferro<;yanuret of potash, '^ oz. ; aq, but (boiling water) 3 ozs.; dissolve. 
 
182 DR. CHASE'S RECIPES. 
 
 then add glycerine, \% ozs. ; specific tinct. (fl. ex., I think, will do as well 
 when the specific tinct. is not Isept by druggists) of stapliisagria, 1 dr. Dose — 
 Talie 1 tea-spoonful 3 times daily, and at bed-time have the patient take a 
 sponge bath over the spine and hips, and give, on retiring, 10 grs. cupulin (I 
 think B. Keith & Co., of New York city, prepare the best cupulin in use) in a 
 little cold water. Not only," he continues, " will this treatment relieve the dis- 
 charge of semen, but will cure 9 cases out of ten of sexual debility, by prohib- 
 iting sexual intercourse for 2 months, and giving these medicines that length of 
 time; then suspending all drugs, with the exception of the lupulin at bed-time, 
 and continuing the hip baths." 
 
 Remarks. — Should not a cure be perfected in two months, I should say, go 
 over the same treatment again, after two weeks' discontinuance, until a cure 
 is accomplished, avoiding absolutely all the causes which led to it in the first 
 place. In these cases there is always an inflammatory condition of the ureter 
 and other parts of the organs of generation; hence I have found that a 10 to 15 
 drop dose of the fluid extract of gelsemium, in connection with the other treat- 
 ment, at or near bed-time, will greatly aid in overcoming this inflammatory 
 condition. 
 
 4. Tonic Tincture for Impotency, Spermatorrliea, etc.— 
 
 Dr. R. M. Griswold, of North Manchester, Ct., reports through the Bnef, that 
 he has made several quick cures of the above diseases with the following: 
 Tincts. of nux vomica and cantharides, each 1 dr.; tinct. ferri mur (muriated 
 tinct. of iron), 3 drs. ; fl. ex. ergot, 1 oz. ; acidi phos. dil. (dilute phoshoric acid), 
 3 drs. ; mix. [The author would say, double the amount, as it will be needed.] 
 Dose — Thirty drops {% tea-spoonful) in a wine-glass of water, 3 times daily. 
 
 "Within the last six months," the doctor says, "I have treated several 
 cases of the above diseases with uniform success, a radical cure being effected 
 in each case. Two cases occurred in young men of about 20 years of age, 
 resulting from masturbation; one case, following gonorrhea; the fourth case, a 
 married man, was the result of excessive indulgence; and three other cases, 
 where the search for the direct cause was unsuccessful, yet the same treatment 
 was successful." 
 
 Remarks. — He'required abstinence from all stimulants (liquors) and condi- 
 ments (high-seasoned food), using light but nourishing food, especially milk, 
 eggs, fish; sleeping on a hard bed, and in a cold, well-ventilated room; total 
 avoidance of all sexual excitement and all undue exertion of strength. By ob- 
 serving the foregoing, the success was satisfactory. 
 
 The only apology I have to offer for the introduction of this class of reme- 
 dies, for the above diseases, is a positive knowledge that such conditions 
 are found throughout the countrj' — I mean the whole United States and Domin- 
 ion of Canada, and, I have not a doubt, of all other countries — and also a 
 knowledge that those who have need of such remedies have so great a delicacy 
 in going to home physicians, they either put off treatment too long, or are so 
 egregiously humbugged by advertising quacks that I have felt compelled to come 
 to their relief, as well as those troubled only with the common, or ordinary, 
 diseases affecting the health of the people. Faithful attention in taking the 
 
DR. CHASE'S RECIPES. 183 
 
 medicines, and the avoidance of all the causes leading to these difficulties, with 
 care also as to diet, etc., will ensure success, with but trifling expense as com- 
 pared with the charges of those who can cure, at most, but few of the cases 
 they succeed in obtaining through their advertisements. I will close this sub- 
 ject with the following: 
 
 5. Tonic Pill for Sexual Debility.— Dr. Benj. A. Penn, of Bry- 
 antsburg, Ind., gives a valuable pill for sexual debility, in the May number of 
 the Driif of 1882. "Strychnine, 3 grs. ; sulphate of quinine (phosphate is 
 best, if it can be obtained) 120 grs. ; iron by hydrogen, 120 grs. ; mix thoroughly 
 and make into 240 pills. Dose — Take 1 pill every 6 hours during the day; 
 and after the system becomes used to them take 1 every 4 hours." 
 
 Remarks. — The only change I would suggest in this pill is that the quinine 
 should be doubled in amount, or one grain to each pill, as I think this would 
 greatly increase its tonic power. 
 
 BORAX— Its Value in Catarrh, Throat Diflaculties, Inflamed 
 Eyes, Dandruff, etc. — I. A solution of 1 dr. to soft water, % pt., snuffed 
 up into the nostrils, is valuable in catarrhal difficulties; if recent, it will effect a 
 cure. Use 3 times daily ; though I must say I think it is easier taken in pow- 
 der, as a snuff, and better too, taken 5 to 10 times daily. I combine sugar, % 
 dr., with powdered borax, 1 oz. ; and put in a few drops of white rose perfume, 
 as a snuff; and if the throat is sore, drop a pinch of it into the throat at each 
 time of snuffing. It soon benefits both difficulties. 
 
 II. The same strength makes a good wash for weak inflamed eyes. 
 
 III. Use as a gargle, in recent affections of the throat. 
 
 IV. It makes a valuable wash for the head if troubled with dandruff, leav- 
 ing the hair soft and glossy. 
 
 V. In nervous headaches, wash the head with it two or three times as 
 strong, then wash out with cool, clear water, rubbing well with the towel, and 
 take a nap, and generally all headache will subside, and the patient be much 
 refreshed. After washing the head in this way it will be very proper to use 
 the magic headache cure, as there directed, which see. 
 
 VI. In erysipelas, a writer in the Philadelphia Medical Times says, from 8 
 years experience, he has found a solution of borax in glycerine, 1 dr. to 1 oz., 
 to be a remarkably effective remedy, to be locally applied on linen. In connec- 
 tion with this borax solution upon the inflamed part, I would give 5 to 10 
 drops of muriated tincture of iron, every 4 or 5 hours, internally, when a cure 
 may be expected in 2 or 3 to 6 days. If it irritates the stomach, or causes too 
 much flow of urine, lessen the dose, or lengthen the time between them. (See 
 also erysipelas, where the treatment may be preferable.) 
 
 VII. As a shampoo, once or twice a week, it will be valuable for every- 
 one; but for students, clergymen and others who have considerable 
 mental work, it will be found especially valuable, after the labors of 
 the day, rubbing and drying the hair and head well, before retiring. 
 The powdered borax is readily dissolved, and a small tea-spoonful to a 
 tumbler of water makes all ready for general purposes. If there is any 
 inflammation of the gums, rinse them with it 3 or 4 times daily. 
 
184 DR. CHASE'S RECIPES. 
 
 VIII. For clothes washing, in Holland, Belgium and France the washer- 
 women and washer-men (for in some of these countries the men do a good 
 share of the washing) use a large handful of refined (powdered) borax; being a 
 neutral salt (having no excess of acid or alkali) it does not injure the clothing at 
 all, but softens the hardest water, or at least materially improves it for washing 
 purposes. Many people use ammonia for most of the purposes here named, 
 but the borax is generally preferable. 
 
 1. NIGHT SWEATS— Bemedy for.— Dr. Charles D. Carpenter 
 reports a case through the Medical Brief, of St. Louis, wherein he was attending 
 a ' ' medical " friend, suffering with rheumatism, which continued 7 weeks (I 
 have heard of a case wherein the celebrated Abernethy, of England, was asked 
 what should be taken for rheumatism, and the answer was, "Take six weeks," 
 — in other words, there was no cure, but it would get well in that time). In 
 this case, after the acute stage had passed, recovery was retarded by terribly 
 prostrating night sweats, and after trying half a dozen or more of the common 
 remedies for them, at the suggestion of the "medical" friend, he gave 2 full 
 doses of chloral dydrate. When the patient was fully under the influence of 
 the chloral the sweating ceased and returned no more, the patient making a 
 rapid recovery. He afterwards tested it in a number of obstinate cases of night 
 sweats, and with uniform success. Dose — A full dose may be put down as 15 
 grs. for a large man; 8 to 10 grs. for a large woman; repeating or giving the 
 second 3 hours after, dissolved in water, say a wine-glassful or 3^ of a common 
 tumblerful. I should not give beyond the 2 doses. It has been given in much 
 larger doses, but it is not best to run any risk, unless absolutely necessary in 
 great and long-continued pain or nervousness arising from delirium tremens, etc. 
 
 Remarlcs. — If it is good for night sweats arising from rheumatism, it is 
 good for them arising from consumption, or any other prostrating disease. 
 Further, it is very probable that one of Dr. Carpenter's obstinate cases above 
 mentioned was a consumptive; although he does not say what they were, it is 
 enough to know it is good for this symptom. It matters not, then, what the 
 disease is in which they are present. 
 
 2. Night Sweats, Consumption, Spitting Blood and Diabetes, 
 Valuable Bemedy for. — Bugle weed {Lycopus Virginicus), also known as 
 Paul's betonia and water hoarhound ; the tincture or fluid extract has been found 
 valuable remedy in all the diseased conditions above named. Prof. Scudder 
 uses it in all chronic diseases when the pulse is too frequent and the debility 
 considerable, for, as it lessens the pulse — which it does — so also it increases it in 
 strength, acting, as he believes, through the sympathetic system of nerves, im- 
 proving the circulation, the appetite, blood-making, nutrition, and the secretions. 
 In consumption, he says: " "We find it relieving the cough, checking the night 
 sweats and the diarrhea, lessening the frequency of the pulse, improving the 
 apppetite and giving better digestion. It has been used more in hemoptysis 
 (spitting of blood) than in any other disease, its action being slow but certain." 
 — Scudder s Specefic Medication. 
 
 Prof. I. J. M. Goss, of Marietta, Ga., author of " Materia-Medica and 
 Therapeutics," in his " New Medicines," says, among other things, that he has 
 
DR. CHASE'S H1SCIPE8. 185 
 
 had it — the lycopus — to arrest hemoptysis (spitting blood) in a few hours, when it 
 was profuse and alarming. It seems to control the vascular excitement (excite- 
 ment of circulation) in a manner peculiar to itself. 
 
 This, however, I do not look upon as at all singular — all remedies have 
 their own peculiar action, and none of us can tell why, and in but few circum- 
 stances can we tell how; but it is enough for it to be known, they do it. 
 
 Prof. Goss further says, that it is also a valuable remedy in the treatment of 
 dial)etes insipidus (when the urine is tasteless) and sacharina (the urine contain- 
 ing sugar), and in chronic coughs, with profuse expectoration. 
 
 The dose of the infusion is 1 to 2 ozs. (2 to 4 table-spoonfuls), and the dose 
 of the fl. ext. is 1 to 2 drs. (tea-spoonful). 
 
 WIi^j-6 It Grows, When to be Gathered, etc. — It grows over large portions 
 of the United States. Has a small purplish flower through July and 
 August, when it should be gathered, dried in the shade and carefully kept 
 in paper sacks, for each year's use, as age injures it. It yields its strength to 
 boiling water, 1 oz. to the pint of river or rain water — giving 1 to 2 ozs., which 
 would be 2 to 4 table-spoonfuls, as a dose. None of these writers say how often 
 it should be given, hence I would say, 4 to 6 times within the day and evening, 
 as found to agree with the stomach and the action desired. It is not poisonous 
 nor dangerous. See " Diabetes " for diet, etc., in that disease. 
 
 Prof. King, of Cincinnati, in his " American Dispensatory," in his explana- 
 tion of the uses of the bugle weed {lycopus), after corroborating its uses in 
 the diseases above named, adds: " It acts somewhat like digitalis, in reducing 
 the velocity of the pulse, but it is devoid of the dangerous effects resulting from 
 the use of that drug, and hence has proved useful in some heart affections. It 
 is decidedly beneficial in the treatment of diabetes, having cured when all other 
 means were useless; and has been of service in chronic diarrhea and dysentery, 
 inflammatory diseases of drunkards, diseases of the heart, and intermittents 
 (agues)." 
 
 Dose of the powder, from 1 to 2 drs. (1 to 2 small tea-spoonfuls); of the 
 infusion, 2 to 4 fl. ozs. (from 4 to 8 table-spoonfuls), and of the concentrated 
 tinct. of the recent plant (tinct. made with 8 ozs. of the bruised plant to 1 pt. of 
 diluted alcohol), from 5 to 60 minims (drops). 
 
 Thus it is seen, the bugle weed is a very valuable remedy. Especially is it 
 worthy of a fair trial in the coughs and prostrating night sweats of consumption, 
 as well as in all the otlier diseases mentioned. 
 
 PILES (Hemorrhoids)— Bleeding or Only Tumors, Some 
 Remarkable Remedies for.— Stephen Adams, M. D., of West Newfield, 
 Me., in answer to a call in the Medical Brief, of St. Louis, Mo., for hemorrhoids 
 (piles), says: "I use a remedy which I have used a long time, and which has 
 cured every case where it has been used. Mix citrine ointment and rosinous 
 ointment (both kept by druggists), about equal parts; put a few grs. on a piece 
 of paper, rub on and about the anus (rectum) 3 or 4 times a week, at night. It 
 will stop the hemorrhage (bleeding), and soon discus (drive away or scatter) the 
 tumor. You need no knife or caustic. Should the bowels incline to constipa- 
 tion use, 2 or 3 times a week, J^ gr. solid ex. of belladonna, and some gentle lax- 
 
186 DR. CHASE'S RECIPES. 
 
 ative (as cream of tartar, sulphur, magnesia, etc. , or the pile laxative below), or, 
 if possible, a better plan is to keep the bowels regular by proper diet and 
 exercise." 
 
 Remarks. — This would be considered a pretty good thing, without other 
 testimony or corroboration ; but in accordance with my general custom, although 
 I have not had a bad case on which to try it, yet as others have, and are reported 
 through the Brief above named, I will quote from one more of them. G. A. 
 Graham, M. D., of White Hall, N. C, June 18, 1880, page 318 of that year, 
 says: "Being a sufferer from hemorrhoids myself, I was especially interested 
 in the many articles which appeared in the Bruf, for the cure of this trouble 
 without the knife. I concluded to try citrine and rosinous ointment, recom- 
 mended by Dr. Stephen Adams; I only used it twice last November, and have 
 not suffered once since. Four weeks since, an old man came to me 
 for treatment, who had piles for forty years, in which time he tried 
 any number of doctors and remedies, without any marked benefit. I did not 
 care to treat his case with ointment alone, but, as he refused any more radical 
 procedure (as the knife or ligature), I gave him, as an experiment, a little of 
 Adams' ointment; he reports a wonderful relief. The tumor, which was two 
 inches in length, and nearly as hard as a bone, almost entirely disappeared, caus- 
 ing no pain, no hemorrhage (bleeding), and leaving him like a new man. I write 
 this hoping that others may be induced to try this remedy and report." 
 
 2. Piles, Laxative for. — The inquiry for the best medical treatment 
 for the cure of hemorrhoids, or piles, which brought out the above and many 
 others also, was made by Dr. Hendien, of Nicholasville, Ky., among which 
 was the following, by Clarence H. Clark, M. D., of Haverhill, N. H. I give 
 it, because I think it valuable as a laxative in these cases, rather than with an 
 expectation of its making an absolute cure, although Dr. Clark says of it: 
 " What I think to be the best remedy is the following recipe, which I have 
 thoroughly tested. Jalap, confection of senna, bitartrate of potassa (cream of 
 tartar) and sulphur, each 3 drs. ; nitrate of potassa (purified saltpetre) 20 grs. 
 (all in powder); syrup of tolu, sufficient to make a soft mass. Dose — A pill 
 the size of an ordinary bean or small chestnut, 3 times a day, before meals; or 
 suflBcient amount to produce a gentle movement of the bowels; continue till the 
 bowels become regular and natural." 
 
 Remarkfi. — This will, however, be found quite efiicient as a laxative; and 
 also an alterative of considerable value. The fig remedy below is an excellent 
 laxative also, for piles, and I think more curative in itself . (See "Bleeding 
 Piles, Laxative for, etc.") 
 
 3. Piles, Simple Remedy for Tumors in.— E Parsons, M. D., 
 of Savannah, Ga., gave the following. He says: " For many years I was very 
 much troubled with piles, the tumors often being as large as a walnut and very 
 painful. I tried many remedies with only temporary benefit; three years ago I 
 prepared the following: Glj^cerine, 1 oz. ; carbolic acid dissolved in the least 
 ■water that will dissolve it, 20 drops; mix. At night, on going to bed, I washed 
 the parts in cold water, and with my fingers I annointed the parts. In one 
 
DR. CHASE'S RECIPES. 187 
 
 week's time, six applications cured me, and I have had no return since of this 
 very troublesome disease. I have recommended it to quite a number of my 
 friends, who tell me it has cured them." 
 
 4. Piles, Cured by a Simple Internal Remedy. — Another writer 
 claims to have cured piles of long standing by taking a tea-spoonful of glycer- 
 ine, twice daily, only. 
 
 5. Bleeding Piles, Valuable Laxative and Cure for. —A 
 nephew of mine, who had been troubled considerably with piles, gave me the 
 following recipe which had done him much good. He said it was ' ' going the 
 rounds of the newspapers," as we often hear remarked. It was as follows: 
 "Take nice soft figs, 1 lb.; best powdered senna, 2 ozs. ; manna and fennel 
 seed, each 1 oz. Directions — Trim off the stems, flower end and other hard 
 and dry spots, if any, from the figs; then chop them in a chopping-bowl, to a 
 salvy consistency, and mi.\ in the other ingredients with the hand, using a little 
 molasses, if necessary, to work all in nicely and evenly. Then put into a tin 
 box, and put a moistened cloth over the top, and cover tightly, for use. And 
 if no fennel seed are to be had, anise seed or caraway seed may be used in 
 their place. The seed, whichever may be used, are a carminative, to prevent 
 griping from the action of the senna; whichever is preferred, as to taste, may 
 be used. Dose — Take a piece the size of a common hickory nut, at bed-time, 
 to move the bowels next day; and continue to take such a sized piece every 
 night, or every other night, as will keep the bowels easy, or soluble, until cured. 
 If there is griping to any extent, use half as much more of whichever seed 
 was used. Additional flavor might be used, if desired, a little oil of pepper- 
 mint or wintergreen, as both are highly carminative. " 
 
 Remarks. — This was claimed to have been very effectual in bleeding piles, 
 as well as where only tumors were present. 
 
 6. Piles, Simple Laxative for. — Confection of senna, 2 ozs.; cream 
 of tartar and sulphur, each 1 oz. ; syrup of ginger, enough to make a thick 
 paste; mix well. Dose — Take a piece the size of a medium sized nutmeg, 
 every bed-time, or sufficiently often to keep the bowels lax or loose. That is, 
 in piles, the bowels must be kept easy, as the soreness of the parts do not admit 
 ot strain without causing great suffering to the patient. With this laxative, or 
 the one before it, the tendency to costiveness can easily be avoided. Dr. War- 
 ren, in his "Household Physician," says this is one of the very best laxatives 
 for piles. 
 
 7. Piles, Lead Ointment for. — Rub well together, lard, 2drs.; sul- 
 phur, 1 dr. Then rub it between two plates of lead, or large flat pieces of lead, 
 until the whole is well blackened. Dr. Warren saj^s: " It is not only soothing 
 but curative, both in bleeding and blind piles (where no tumors come down). 
 The food should be of a laxative nature — corn bread, rye mush, bread of un- 
 bolted flour (Graham), mealy potatoes, ripe fruit, pudding and milk, buckwheat 
 cakes, broths, and a little tender meat once a day." 
 
 Remarks. — When the digestion and circulation are good, there never are 
 any piles. So keep the digestion and circulation good and have no piles, is the 
 
188 DR. CHASE'S RECIPES. 
 
 author's advice. But as many persons will still have them, I will give a recipe 
 for a suppository for intruducing into the rectum, which W. M. Bemus, of 
 Jamestown, N. Y., tells us through the Brief, in answer to an inquiry, he has 
 for some time used with marked success, and as it is also good for "enlarged 
 prostrate," will be found doubly valuable. It is as follows: 
 
 8. Piles and Enlarged Prostate, Suppository for. — I. For 
 the Piles. — Iodoform, 30 grs. ; solid ext. of hyoscyamus, 18 grs. ; cocoa butter, 
 or spermaceti, sufficient to make into suppositories — 6 in number; and intro- 
 duce one into the rectum night and morning. 
 
 II. For the Enlarged Prostate. — This suppository, with the addition of 
 solid ext. of belladonna, in the proportion of one-half gr. to each suppository, 
 is a very satisfactory mode of treatment for enlarged prostrate. 
 
 Remarks. — Although the description is sufficient for physicians, for whom, 
 as before remarked, the Brief is published, to understand the treatment of 
 enlarged prostate, it is not so for the people for whom, especially, tliis work 
 is published; therefore, the author will explain, by saying, the "prostate" is a 
 gland m the male, lying immediately in front of and below the neck of the 
 bladder, across, as it were, and upon the ureter just at the entrance into the 
 bladder; hence its enlargement causes a pressure upon the urethra or water pas- 
 sage from the bladder, making it difficult to pass the urine, and sometimes pre- 
 venting it wholly, except by passing a catheter to evacuate the contents of the 
 bladder. Then, of course, it lies so near the rectum, into which the suppository 
 is to be introduced for enlarged prostrate, the same as it would be for piles; and 
 I have not a doubt that it will be found very satisfactory for this difficulty. 
 Knowing the importance of understanding, as perfectly as possible, anything I 
 desire to do myself, I try, at least, to make everything as plain as possible for 
 the people, for whom I have given a life time of service, and, I trust, have done and 
 may continue, through my books, to do a good many years after my tongue 
 and pen have ceased their labors. This, to me, is the grandest thought of my 
 life — I have done what I could — to benefit mankind. 
 
 9. Piles, Common or Bleeding— Bleeding of the Nose, Womb, 
 Wounds, etc, Remedy for.— Samuel Wimpelberg, M. D., of Pough- 
 keepsie, N. Y. , writing to the Medical Bulletin on the subject of piles (of course 
 called hemorrhoids by the doctors), says: " There are numerous remedies recom- 
 mended for the cure of hemorrhoids, and I have tried many; but I can safely 
 say that not one in the whole Pharmacopceia (whole range of medical books) 
 has given me results half as favorable as the persulphate of iron. [Monsel's 
 salts is the common name, and I will use it in this connection.] 
 
 "In cases known ordinarily as bleeding piles it acts promptly and posi- 
 tively, thus giving the best results. In such cases the dose should be Monsel's 
 salts, IJ^ grs., ter in die (3 times daily), internally, and the following ointment, 
 applied locally: Simple ointment, 1 oz. ; Monsel's salts, 13 grs. ; mix and apply 
 night and morning. I have known hemorrhoidal tumors, the result of preg- 
 nancy, to disappear entirely in less than a week on the application of the inter- 
 nal use of Monsel's salts, as directed above. 
 
 "Piles, the result of violent efforts at stool (to force a passage), disappear 
 
DR. CHASE'S RECIPES. 189 
 
 promptly by combining the internal use of the powder and the local use of the 
 ointment. In this connection I would also mention that in proctocele (a species 
 of piles in which the mucous membrane of the rectum, or intestine, comes 
 down with every passage), a most satisfactory result can be obtained from the 
 internal use of the per sulph of iron (Monsel's salt), in doses of 2 grs. 3 times 
 daily, besides the local application of the ointment." 
 
 10. Hemorrhage of the Lungs, Nose, Womb, etc.— The Mon- 
 sel's salts being so prompt and positive in closing piles, the author cannot see 
 why it would not be equally prompt in bleeding from the organs above named; 
 still, I know that the fluid extract of ergot and tannic acid combined, say, fl. 
 ex. of ergot, 1 oz. ; tannic acid, 180 grs. ; mix. Dose — Take }4. tea-spoonful 
 every 2 hours, if the hemorrhage is moderate, or if more free, repeat once or 
 twice only, 1 hour apart, then once in 3 or 4 hours, according to the severity of 
 the case. I have used this latter in hemorrliage from the womb, with success, 
 and hence know its value for all these purposes, using friction over the womb, 
 occasionally, until it contracts, and thus ends the hemorrhage. 
 
 Remarks. — In speaking of the uses of Monsel's salts, King, in his "Dis- 
 pensatory," says: "The action of this salt on blood and albumen (albumen 
 forms a part of the blood) is powerful; with the former it produces a volumin- 
 ous clot, absolutely insoluble, which continues to enlarge for several hours 
 after its application, and becomes quite hard and firm. Dr. H. H. Tolland, of 
 San Francisco, Cal., who has successfully used this salt says: ' If applied to a 
 superficial (surface) wound, as soon as made not a drop of blood escapes, and 
 no pain results from the application. It acts by producing instantaneous coag- 
 ulation (thickening) of the blood, and will be found invaluable in hemorrhages 
 from the mouth, nose and throat, when it is impossible to ligate (tie) the vessel, 
 and may be equally efficacious in alarming uterine (womb) hemorrhages, 
 either active or passive. [That is profuse or slight hemorrhages from the 
 womb.] In solution, it could be readily applied; it is very deliquescent (dis- 
 solves quickly in the air), and dissolves speedily in water.' " 
 
 Remarlcs. — Pill form is the easiest way to take this Monsel's salt, or per- 
 sulphate of iron, as it has an unpleasant, astringent taste in solution; still the 
 solution is the quickest to act, in case of profuse or active hemorrhages. In 
 wounds or ulcerative sores the powder may be sprinkled into them, or in cuts with 
 much hemorrhage. It is the same powder that Dr. T. B. King, of Toledo, O., 
 used in curing an ulcerated erysipelatious sore leg, on a woman in Detroit, 
 Mich. , after the doctors said nothing could help her. As in that item remarked, 
 he applies it, and so have I, to the mouth of the womb, when ulcerated, with 
 great success. Mind, however, it is iron, and stains clothing; so protect them. 
 
 1. FEMALE COMPLAINTS— Female Debility, Tonic Pill 
 and Infusion for. — In cases of female debility from uterine difficulties, 
 often also connected with ague, or chills and fever; but whether chills 
 and fever or not, the following pill and infusion will be found valuable: 
 
 I. Pill. — Sulphate of quinine, 1 dr.; citrate of iron, 2 drs. ; solid, or alco- 
 holic ex. of nux vomica, 16 grs. Mix thoroughly, and make into 64 pills. 
 Dose — Take 1 pill only, half an hour before each meal and at bed-time. 
 
190 DR. CHASE'S RECIPES. 
 
 II. Tonic and Alterative, or Infusion. — In connection with the above pill 
 much additional benefit will be derived in these cases by the use of the com- 
 pound infusion of gentian, made as follows: 
 
 Gentian root, % oz. ; orange peel and coriander seed, each, 1 dr. ; dilute 
 alcohol (half alcohol and half water), 4 ozs. ; cold water, 12 ozs., to 
 which in these cases add nitro-muriatic acid, 1 dr. Directions — All the 
 articles to be dry, and coarsely ground or bruised; then put on the diluted 
 alcohol and let stand 3 or 4 hours; then put on the water and let stand 12 hours, 
 and strain; then add the acid, and shake well. "An excellent way," says Dr. 
 Warren, "for using gentian." This plant comes from Germany, growing in 
 the Alps, Appennines and Pyrenees mountains. It excites the appetite and 
 invigorates the digestive powers, and is used in all cases of debility. It is much 
 used in dyspepsia and during recovery from all exhaustive diseases. Dose — 
 Take 1 table-spoonful half an hour after each meal. 
 
 Remarks. — If in any case there are ulcerations at the neck of the womb or 
 vagina, let there be taken }4. tea-spoonful doses, 3 times daily, of the syrup of 
 iodide of iron, an hour or two after the infusion is taken; and in these cases of 
 ulceration it is best to submit the case to a physician and have him make such 
 caustic applications as will kill the ulcers. The Monsel salt is a good thing to 
 be applied to them. (See closing remarks above in Hemorrhage, etc.) The 
 fact of ulceration may be known by a sensation of heat, and perhaps pain, at 
 the point of ulceration, the discharge of matter, etc. This combination of treat- 
 ment is well known to be exceedingly valuable. The nitrate of silver (lunar 
 caustic in stick) is often used, and I have applied it — just touching the surface 
 of the ulcer once in 4 or 5 days, has soon cured them, but more recently I have 
 introduced the Monsel salts upon them, and also along the vagina as the spec- 
 ulum was withdrawn, with very satisfactory results, except that this salt con- 
 tains iron, and consequently, stains the clothing ; hence, again, I have applied 
 the sub-nitrate of bismuth, which does not stain, and I can not see but what it 
 does equally well if put on pretty freely twice a week, night and morning, 
 using the injections as given in leucorrhea (which see). 
 
 2. Mrs. Chase's Magic Tonic Bitters for Weak and Debili- 
 tated Females. — Best red Peruvian bark, prickly ash bark, and poplar root 
 bark, each, 4 ozs. ; cinnamon bark, 1 oz. ; cloves, J^ oz. ; whiskey and clear 
 worked cider, each, 2 qls. 
 
 Directions, Dose, etc. — Grind all coarsely, or bruise with a hammer, 
 and put into the jug or bottle with the spirits and cider, (or water, if no good 
 cider can be had, but the cider is much the best), and shake daily for 10 days; 
 take out the dregs, either filter, or strain and press out, as you choose, and take 
 a wine-glass of it immediately after each meal. The dregs steeped in 1 qt. of 
 water will yield considerable more strength, which may be added to the tonic 
 bitters when straint^d off. 
 
 Remarks.— I have made this for my wife several times, and I did not fail 
 to help her dispose of it, occasionally, myself. Her remark has often been: 
 "Oh! what an appetite it gives me," etc. It is a very valuable tonic, and. from 
 the spices, very pleasant to take. 
 
DR. CHASE'S RECIPES. 191 
 
 3. Painful Menstruation and other Pains, Remedy for. — 
 
 Dr. King, of Toledo, thinks very much of the following remedy, not only in 
 painful menstruation, but also for pain in the stomach or bowels, colic, cholera- 
 morbus, diarrhea, etc. The author has used it in the latter cases with so much 
 satisfaction that he has faith in its virtues in the first named: Oil of cloves, 
 cinnamon, anise and peppermint, each 40 drops {% drs.): put these into 3 ozs. 
 of alcohol, and add sulphuric ether and laudanum, each 1 oz. DosE: — In bad 
 cases, 1 tea-spoonful in cold, sweetened water; repeat in 10 to 20 minutes, if 
 needed, and at longer intervals as long as needed. For children, in stomach or 
 bowel difficulties, according to age and severity, from 10 drops to % tea-spoon- 
 ful, as required to meet all cases. 
 
 4. Painful Menstruation and Nervous Debility of Females, 
 Stimulating Tonic for. — Quinine, 60 grs. ; morphine and arsenious acid, 
 each 1 gr. ; strychnine, 1 gr. ; alcoholic ext. of aconite (or if this is not on 
 hand, the same amount of the ex. of hyoscyamus may take its place), 3 grs. of 
 the one used. Mix very thorougly, and make into 30 pills. Dose — Take one 
 pill only, every 6 hours, until relieved. Females, troubled with painful menstru- 
 ation, should keep them on hand for use, as soon as the least pain is manifested; 
 but do not take them any oftener than one once in six hours. 
 
 Remarks. —This pill I obtained from an old physician, whom I have known 
 over 40 years, and I know him to be in every way reliable. Some will say: 
 "They contain poisonous articles." So they do, and so do very many of our 
 best medicines. It depends wholly upon the amounts taken as to their injurious 
 effects; here we have 2 grs. of quinine, ^ gr. of ext. of aconite, ■i^i\\ of a gr. 
 of morphine and arsenious acid, and ^^th of a gr. of strychnine, only, in each 
 pill. If they are taken as directed, as to dose and time — 1 pill, 6 hours apart — 
 there is not the least danger in their use, as these articles are all, sometimes, 
 given in doses twice as large as here given. It is, indeed, a happy combination 
 of our most reliable remedies, for cases requiring the properties named — some- 
 thing to allay pain and strengthen the system. After the 30 pills have been 
 taken, if not cured before, wait a week, at least, before having any more made. 
 By that time some of the cliinoidine, or cinchonidia pills, found among the 
 Ague Remedies or the tonic pills for Debility following Leucorrhea, may be 
 taken, with good results. 
 
 5. Leucorrhea, Injection for. — Pulverized goldenseal, 1 oz.; bora- 
 cic acid, % oz. ; pulverized alum, i^ oz. ; sulphate of zinc, 20 grs. Directions 
 
 — Mix thoroughly together, and keep in a well stopped bottle, or suitable cov- 
 ered box. At tea-time put one tea-spoonful of the powder into a cup of hot 
 tea — green tea is preferable. Stir 2 or 3 times during the evening, and at bed- 
 time strain it and inject, with a female syringe, every night, if bad, or every 
 second night in ordinary cases. First cleansing the parts by injecting 1 pt. to 1 
 qt. of water, as hot as it can be borne. (See also " Injection, Valuable in Gon- 
 orrhea, or Leucorrhea." See also " Red Drops for Gonorrhea, Leucorrhea, 
 etc.") 
 
 Remarks. — Dr. Mason says this has proved a splendid remedy in every case 
 ■where he has used it. I have also used it with success. But as quinine and tan- 
 
193 DB. CHASE' 8 RECIPES. 
 
 nin have latterly been used considerably in these cases of leucorrhea, with 
 almost entire success, I will give one containing them, which I have also tried 
 •with great satisfaction, as follows: 
 
 6. Leucorrhea, Valuable Injection for.— Fl. ex. of golden seal 
 and chlorate of potash, pulverized, each 1 dr.; sulphate of zinc, 2 drs. ; tannin 
 and sulphate of quinine, each i^ dr. ; distilled or pure soft water, 1 qt. Inject 
 morning and night; first cleansing the parts by injecting, once or twice, water 
 as hot as it can be borne. Directions — In mixing these ingredients, dissolve 
 the sulphate of zinc in % pint of water, then put the quinine in a mortar, 
 with a little aromatic sulphuric acid to dissqlve it, then add to the zinc water. 
 Put the tannin into another }A Pt. of the water, and stir until dissolved, then 
 mix the two and add the other articles, and the balance of the water, to make 1 
 qt. ; shake when used; and use only enough to fill the vagina once, holding it 
 in place 2 or 3 minutes, by placing the fingers of one hand over the vulva, or 
 external part, having first used the hot water, as directed in the last recipe 
 above; keeping it in place also 2 or 3 minutes, each time, in the same manner 
 as here directed, is of the utmost importance, as this plan distends and cleanses 
 the whole vagina, while in the old way, the injections flowed out alongside of 
 the tube, cleansing but very little indeed. Use enough of the hot water to dis- 
 tend it twice at least, before using the tea or other injection, and the cure will 
 be quick and satisfactory. 
 
 Remarks. — With this. Dr. J. W. Burney, of Des Arc, Ark., says he has 
 had more success than with any other; but with this he also gives 1 tea-spoonful 
 8 times daily of the fl. ex. of buchu, internally, in a little flax-seed tea. The 
 plan and remedies are excellent, as I have tested them. 
 
 7. Menses, To Restore. — Fl. ex. of ergot, and fl. ex. of gossypium 
 (cotton root), each, }^ oz. ; fl. ex. of black cohosh, 1 oz. ; simple syrup, 2 ozs. 
 Mix. Dose — Take 1 tea-spoonful 4 times daily, for a few days; then, if the 
 menses are not restored, stop its use till 4 or 5 days before the regular period 
 for their return, and take it up again, with the help of warm hip baths daily, 
 and daily sitting over the steam of bitter herbs, etc. , as the grandmothers knew 
 so well how to do. In the meantime, doing anything needed to tone up the 
 system, by taking tonics; overcoming constipation by laxatives, and in a similar 
 manner endeavoring to overcome any other irregularity, if any exist ; and it is 
 thus — or by such means — you will succeed in restoring the general health. 
 
 1 . SORE NIPPLES— Remedy.— A mixture of honey, borax, alum 
 and strong sage tea. — Mrs. Mary Blake, of Parsons, Kan., in Blade. Knowing 
 a similar mixture to be valuable as a gargle for sore throat, I believe it will be 
 equally valuable for sore nipples. About % tea-spoonful each of powdered 
 borax and alum, and 1 tea-spoonful of strained honey, to 1 cup of strong sage 
 tea. 
 
 For a Gargle. — A heaping tea-spoonful, each, of the powder, and 2 tea 
 spoonfuls of honey to % pt. of the strong sage tea, will be suflUcient, and be 
 found excellent; and for the gargle it would be all the better, if 1 or 2 cayenne 
 peppers (such as pepper sauce is made of), or 1 small red pepper, was steeped 
 
DR. CHASE'S RECIPES. 193 
 
 ■with the sage, in making the tea. Children, however, cannot tolerate the pep- 
 per; then, for children, leave them out. Gargle at least six limes a day, and 
 for the nipples, wash off the saliva, and apply after each time of nursing. (See 
 also the following, and "Sore Nipples, Breasts, etc., to Avoid and to Cure," 
 below.) 
 
 2. Sore Nipples, EflB.cient Remedy. — A medical writer informs 
 us that nitrate of lead, 10 grs. , in 1 oz. of glycerine, or brandy, applied after 
 each nursing, and washed off before each nursing, is an efficient (certain) remedy. 
 
 Remai'ks. — As he leaves it optional to use one or the other, the author would 
 say use % oz each of brandy and glycerine, to the 10 grs. of nitrate of lead. 
 
 3. Milk, Suppression of, While Nursing— Treatment ta 
 Restore.— I. As this difficulty quite frequently occurs with nursing mothers, 
 and is also sometimes slow in its first secretions, after child-birth, I will give au 
 item from the L' Union Medicate, a French publication, which will prove valu- 
 able when needed. It says: 
 
 "When the milk secretion is slow in appearing, in a lying-in -woman (woman 
 in confinement, or child-bearing), or when it ceases from mental or moral causes 
 (not from inflammation of tlie breasts, or other actual disease), it may be made 
 to return by cataplasms (poultices), or fomentation of castor leaves, applied to 
 the breast, or by suction of the nipple, or by means of electricity. The mam- 
 mary gland (the breast), is to be slightly compressed between two sponge elec- 
 trodes (also known as the poles of a battery), and a feeble current passed through 
 the gland for 10 or 15 minutes, twice a day; after the first few electrizations, 
 the breasts become full, the large veins appear on the gland, and the milk secre- 
 tion is set up." 
 
 Remarks. — I have only had an opportunity to test this in one case, which 
 began to improve by the third day. The poultice should be warm, and if the 
 ca.stor bean leaf can be got (many people raise them as an ornamental plant 
 in the garden), they, too, should be put on as hot as can well be borne. The 
 poultice, or the leaves, used in connection with the electricity, make it more 
 likely to succeed. 
 
 II. It is well, also, in suppression of the milk, which occurs most gener- 
 ally, if at all, when the child is only a few weeks old, to give acetate of potash, 
 1 oz., in water, 8 ozs. ; adding a little tinct. ess. or fl. ex. of sassafras to flavor. 
 Give in doses of 1 to 2 tea-spoonsful, in a little more water, 3 times daily, to act 
 on the kidneys, which are generally at fault, governing the dose by this action, 
 not to make too free a flow of urine. As this also helps to relax the secretory 
 functions of the breasts as well as the kidneys, weak coffee with plenty of milk 
 and loaf sugar, and the old-fashioned chocolate, with milk and sugar plenty, 
 drank alternately with the coffee, through the day, is also excellent, says an old 
 doctor who has had large experience; and also rub upon the breasts freely, 
 Trask's ointment, or what he thinks better, the bitter-sweet ointment, ^ven 
 below, all that will be absorbed. 
 
 4. Sore Nipples, Breasts, etc.— To Avoid and Cure.— Sore 
 nipples are sometimes caused by wearing the dress or corsets too tight, but most 
 generally by neglecting to wasli them with cool water, and properly drying with 
 a soft towel, after every nursing. "When there is the least tendency to soreness 
 
 13 
 
194 DR. CHASE'S RECIPES. 
 
 of the nipples, dust on a little powdered magnesia or starch, kept generally 
 as a baby powder, to prevent soreness in the groins or other folds of tlie skin. 
 A very little mutton tallow, or, better still, lamb tallow, which is much softer, 
 will prevent chafing when applied to any part liable to chafe. But if they be- 
 come sore and irritable, make the following: 
 
 I. Bitiej'sweet Ointment. — Bark of the root, with the outside scraped off a 
 little, }4 lb. ; mutton tallow, or lamb tallow, ^ lb. ; stewed carefully together; 
 then strain while hot, and box or bottle for use. Apply a little, after wash- 
 ing and drying the nipples as above, at each nursing. 
 
 II. Smartweed Ointment. — In places where the bittersweet can not be ob- 
 tained, take smartweed and tallow, the same amount, and make the same 
 •way, and use in the same manner as the Bittersweet Ointment. 
 
 [The bittersweet makes a most valuable ointment for all healing purposes, 
 and I know of only one thing at all comparable with it for similar purposes, 
 and that is an ointment made with Balm of Gilead buds, same amount, and made 
 the same as the bittersweet. (See also Tinct. of Balm of Gilead Buds for Cuts, 
 Bruises, Wounds, etc.) But the smartweed ointment is considered much the 
 best to prevent breasts from inflaming and going on to suppuration.] So, if 
 there is danger of this, use the smartweed, if obtainable, or the following: 
 
 5. Sore Breasts, to Prevent Breaking, etc.— As soon as there is 
 inflammation and swelling of the breast, indicating any danger that suppuration 
 -will take place, send to the druggist and obtain fl. ex. (remember, fl. stands for 
 fluid and ex. for extract,) of poke root, 4 ozs. , and apply to the breast by wet- 
 ting cloths with the extract and keeping upon the breast. Also take internally 
 of the same, in doses of 5 to 10 drops, in a little water, every 3 hours, until you 
 see improvement has commenced; then every 4 or 5 hours, lessen the dose 
 to 3 to 8 drops. (A large, fleshy and robust woman will take the 10 drops; 
 small and feeble ones, the 5 onlJ^) Re-wet the cloths, at least, as often as taken 
 internally. 
 
 Bemarks. — This is from Dr. Duncan (referred to in II., for Milk, To Dry 
 Up), who says of it: "If administered early, it will in 13 hours begin to give 
 relief, and in 36 hours all traces of inflammation will have subsided and disap- 
 peared." lie has used it in numbers of cases, and always with success, when 
 "begun as soon as inflammation set in, and before suppuration began. He 
 thinks it, in such cases, specific (positive cure). 
 
 But if it is seen that the inflammation of the breast will go on, in any case, 
 to suppuration, poultice with slippery elm, or bread and milk, as warm as can 
 be borne, till they break without lancing, if possible; but when it comes to 
 lancing, this calls for a phy.sician. So I ^ill leave the further treatment of that 
 condition to him, simply remarking that a weak tinct. of myrrh and aloes, or a 
 weakened tinct. of the muriate of iron, make good injections into the orifices; 
 if they do not heal kindly, with some of the healing ointments, as Bittersweet, 
 Balm of Gilead, etc., which are good to heal any sore on persons or domestic 
 animjUs. 
 
 6. Milk, To Dry Up— Camphor and Soap Ijiniment for. — 
 Take a pint bottle, and put into it alcohol, 12 ozs, , gum camphor, 1 oz. ; and 
 
DR. CHASE'S RECIPES. 195 
 
 when dissolved, fill the bottle with good soft soap; but if no soft soap can be 
 obtained, put in castile soap (shaved finely), 2 ozs., and fill the pint bottle with 
 alcohol. Either has to be shaken when used; apply by wetting cloths and 
 laying on, 3 or 4 times a day, after having rubbed the breast thoroughly each 
 time. Before rubbing, however, apply a little of the Bittersweet Ointment, or 
 a little mutton or lamb tallow, to enable the hand to glide over the breast easily. 
 Careful rubbing is good alone — with the hand, or a soft, dry towel, properly gath- 
 ered in the hand, so it shall not slip. The friction must always be gentle, but 
 coutiimed some time. If you want to avoid a broken breast, see " Sore Nipples, 
 Breasts, etc., to Avoid." 
 
 D. P. Duncan, M. D,, of Waynesboro, Ga., says that mint leaves, steeped 
 and applied to the breast, will at once stop the secretion of milk, even of one 
 breast alone, leaving the other with its usual flow of milk, if desired. The 
 poultice should be applied hot, and changed when getting cold. 
 
 1. DISEASES OP CHILDREN— Prickly Heat, Dysentery, 
 Diarrhea, etc. — Remedies. — Mrs. Jay, of Fern Grove, 111., reports through 
 the Blade, that an experienced physician taught her the following, in caring for 
 cliildren broken out with prickly heat: 
 
 1. Keep them as cool as possible. 
 
 II. For a child of 2 years, give 3^ tea-spoonful of cream tartar in the morn- 
 ing, for a few mornings. 
 
 III. Bathe them in tepid (a little warm) water, with a little soda in it, eveiy 
 night. It is also good to have a tubful of water (the chill off, of course), and 
 let the child splatter in it for about fifteen minutes. 
 
 IV. When the heat breaks out in little pimples, which are all sore, grease 
 them over with fresh (unsalted) grease of any kind; then dust over with pul- 
 verized starch, at least once a day, to keep them from smarting. 
 
 2. Dysentery, Diarrhea, etc., of Children, Cordial for.— Tliis 
 lady continues: I. These little ones require much care during warm 
 weather, with their dysenteries, diarrheas, etc., from teething. I have found the 
 blackberry balsam, as I call it. a most excellent remedy, but when the disease is 
 of long standing, and there seems to be pain and soreness of the bowels, it is best 
 to keep them very quiet, scarcely rocking them (so the doctor told me) and 
 apply spirits of turpentine over the bowels. Take a cloth dampened with the 
 turpentine, large enough to extend up over the stomach, as well as to cover the 
 bowels, and leave it on long enough to cause redness, but not to blister. Then 
 take it off, and when the redness goes away, apply again, until it seems to be 
 out of pain, or easier, or:— r 
 
 II. Onion Poultices — Applied in the same way, are very good; but the tur- 
 pentine, if at hand, acts quicker. Onion poultice is made by chopping, or 
 slicing, 2 onions into a spider with a little water and cooking well, then spread 
 on a cloth. 
 
 Remarks. — This cooking of the onion, accounts to the author, for their not 
 acting as quickly as the turpentine; mash them and lay them on raw, and I 
 think they will act as quickly and as effectually as the others. Her b^sam is 
 
196 DR. CHASE'S RECIPES. 
 
 entirely difforcnf from any I have seen, but it will be found very valuable. It 
 is as follows: 
 
 III. Blackberry Balsam and Cordial for CJiildren. — Take of the small 
 and growing roots of the blackberry, 4 ozs. ; bark of tlie bayberry, 2 ozs. ; 
 cranes-bill root (known also as geranium maculatum by the profession, and 
 alum root by the people), and cinnamon bark, each 1 oz. ; gum myrrh and 
 cloves, each J.< oz. ; fennel seed, ]4 oz. ; loaf sugar and brandy as given below. 
 DiUECTioxs — The roots should all be cut short, then with the other articles all 
 bruised, and steeped in 2 (its. of water until half is evaporated (4 to (5 hours at 
 least), making up with hot water if too much evaporation; but if steeped 
 slowly, as it should be, or covered, it will be about right; then strain, and for 
 the balsam add loaf sugar, 1 lb., and dissolve by heat. 
 
 For the Cordial. — ]\Iake the same way, but add sugar, J^ lb., and l)est 
 PYench brandy, J^ pt. Each are to be bottled and kept corked for use. Dose 
 — For children, 1 to 2 tea-spoonfuls, according to age and severity of the disease; 
 repeat every 1, 2 or 3 hours, as needed. For adults — for it is good for them 
 too— 1 table-sjioonful for a dose, time as above. 
 
 Remarks. — I can see no reason for making two kinds, balsam and cordial. 
 I should put the full 1 lb. of sugar and the brand}', or good whiskey, as one 
 can get liandiest, 3 2 Pt- ^o ^'^^ strained mi.xture, and call it syrup, and be done 
 with it; for the sjiirit will insure its better keeping and action. Prof. King in 
 speaking of the fruit of this berry family, in which the red raspberry, dew- 
 berry, etc., are all included, says: "The fruit, especially that of the black- 
 berry, is of much service in dysentery, being plea.sant to the taste, mitigating 
 (easing) the accompanying tenesmus (griping and straining) and suffering of the 
 patient, and ultimately effecting a cure. Blackberry syrup has cured cases of 
 dysentery, even after physicians had despaired of a cure." 
 
 3. Dr. J. D. Lauers, of Conover, Ohio, adds to the blackberry cordial, 
 made by any good cordial recipe, as follows: "Blackberry cordial, \% ozs.; 
 tlnct. kino and paregoric, each, \],4, drs., and syrup of ginger sufficent to till a 
 3 oz. bottle. Dose— For an adult, 1 tea-spoonful every hour. For children, 
 1^ tea-spoonful every hour. In severe cases increase the dose."' 
 
 Remarks. — It will need some care about increa.sing the dose, if given so 
 often, as the kino is (juite astringent and might, if the dose is large and given 
 often, have a tendency to produce the opposite condition — constipation. Watch 
 this, and you will be safe, as it is not best to sew one up too tight. As much 
 syrup of rhubarb added, as tinct. of kino, would prevent that condition, and im- 
 prove the syrup for the purpose intended. 
 
 4. Summer Complaint from Teething of Children.— Sub-car- 
 bonate of bismutli, 36 grs. ; Dover's powder, 6 grs. Mix thoroughly, and 
 divide into 12 powders. Dose — For a child from \% to 2 years, 1 powder in a 
 little synip, every 3 or 4 hours. When the looseness, ordiarrhea, has improved 
 to justify it, give only 2 or 3 daily, when needed, to keep it under control so 
 long as the irritation from the teething causes the continuance of the diarrhea. 
 If properly managed it will control it. 
 
DR. CHASE'S RECIPES. 197 
 
 Remarks. — I think, in one case, a girl of 1;^ years old, I continued its use 
 occasionally for nearly a year. The child being weak and feeble — puny, as the 
 doctors say, — but care and perseverance overcame both difficulties, and at this 
 ■writing, she is nearly 8 years old and of verj'^ good health. Without these pow- 
 ders and the care, I believe she would years ago have been in her grave. 
 
 5. Colic bf Infants and Adults, Quick Belief and Cure. — 
 I. For Infants. — Fl. ex. of dioscovea (wild yam, also called colic root), 3^ dr.; 
 camphor water, 1 dr. ; simple syrup, 1 oz. Mix. Dose — For an infant of 3 
 months or under, % tea-spoonful every half hour, or shorter time, if not relieved. 
 "The mixture," says Dr. Harris, of Suwanee, Ga., "gives immediate and per- 
 manent relief." 
 
 II. For Adults. — Prof. King, in his Dispensatory, speaking of the wild 
 yam, says: " It is a specific in bilious colic, having proved itself invariably suc- 
 cessful in doses of 3^ pt. of the decoction (tea), repeated every half hour or hour. 
 No other medicine is required, as it gives prompt and permanent relief in the 
 most severe cases." The fl. ex. of this, which is now kept more generally than 
 heretofore, will no doubt prove equally effective, and be easier obtained. 
 Decoctions are made by steeping 1 oz. of the root to 1 pt. of water. 
 
 6. Hernia, or Rupture of Children, To Cure.— A Mrs. A. S. 
 Benson, of Loveland, Col., communicates the following cure for hernia of chil- 
 dren to the Blade, which I trust will give as good satisfaction to others as it did 
 to her boy of 11 years. The sooner applied after hernia is known, the more 
 likely it will be to effect a cure. She says: 
 
 I. "I wish to give you a cure for ' Hernia,' or rupture, as used on my 
 little bo3'. He was ruptured when about 3 weeks old on one side, and had to 
 wear a truss. When 2 years old he had a second rupture on the opposite side, 
 and since then has had to wear a double truss. This he could not leave off 
 save when lying down. A woman once told me, when he was a baby, that oil of 
 eggs would cure rupture, but I did not know how to prepare it, and had no 
 faith in it. My boy is now 11 years old, and last summer I was told how to 
 prepare oil of egg, and that it would cure rupture. So 1 tried it, using it about 
 3 weeks. For 6 weeks he has not had on a truss. He nas pulled beans, helped 
 to cut corn, and done a variety of chores around the farm, and seems perfectly 
 cured. So now to the recipe for making oil of egg. I hope every one so 
 afflicted will try it. 
 
 II. Oil of Eggs to Make, as Used in Hernia of CJiildren. — " Boil 15 eggs 
 hard, take out the yolks and cut them up in a spider (skillet), put over a slow 
 lire and stir constantly, gradually increasing the heat. It will soon dissolve 
 into a creamy looking substance; then, as the fire grows hotter, it will rapidly 
 turn brown and look almost like coffee grounds. Now stir rapidly all the time; 
 it will smoke and smell terribly, and you will feel sure that it is all burned up, 
 but keep at it patiently, and after awhile it will dissolve into a black oil. Now 
 strain it off and bottle it. This quantity will make over an ounce of oil, and I 
 did not quite use up this quantity before my boy was cured, although I should 
 not have been discouraged if I had been compelled to make the second quantity. 
 
198 DR. CHASE'S RECIPES. 
 
 Hub this oil on every night after Ij'ing down, being sure that the rupture is back 
 in place. Then every morning iise the following: 
 
 III. Healing Stilve. — "Melt together a little fresh, unsalted butter with- 
 one-quarter as much beeswax, and after melting, add a few drops of oil of 
 spike. This is very healing and prevents its getting very sore on the outside. 
 1 continued this treatment a little over three weeks." 
 
 Remarks. — Let no one, who has a child with liernia or rupture, fail to give 
 it a fair and faithful trial. 
 
 7. Milk-Scab of Children, Cure for.— Fresh mutton tallow melted 
 and applied very thick, once or twice a day; wash once a week, or oftener, with 
 whit(! castile soap; apply fresh tallow after washing; it will allay the burning 
 and itching; no medicine is needed. 
 
 Remarks. — These scabs, or crust}^ eruptions, come out upon the forehead and 
 upper part of the face of nursing children ; at first slightly elevated pimples, 
 sometimes becoming pustules, or containing matter, in clusters, the edges more 
 or less red and inflamed. It takes its common name from a supposition that 
 the mother's milk causes it; but I have seen it on children "raised upon the 
 bottle." It is sometimes also called "honey disea.se," because the scabs look 
 nuich like a drop of honey dried upon the skin. If it works up into, or upon 
 tlu' head, it would be called "scald-head." Besides washing with pure castile 
 .soaj), or a weak lye made from wood ashes, and applying the mutton tallow, 
 you can also give ii little sulphur and cream of tartar, internally, to gently move 
 the bowels, and after, give less to act on the blood. These should be mi.xed— 
 half as much sulphur as cream of tartar; then mixed in mola.sses or syrup. 
 This disea.se is also known as tinea capitis and dow worm; at first it is only an 
 inflammation of the skin, but by neglect, want of cleanliness, and simple means- 
 to reduce the inflammation by slippery elm poultices and the cream of tartar 
 and sulphur, it becomes aggravated, mattery, and harder to cure. In such 
 cases u.se the following: 
 
 8. French Ointment for Scald-Head of Children. — Rose oint- 
 ment, 1 oz. ; white precipitate, 1 dr. ; mix. Diukctions — Wash carefully with 
 mild castile soap and water; dry carefully with a soft dry cloth; then, after a 
 few minutes, rub in a little of the ointment — morning and evening. 
 
 Remarks. — This originated with Prof. Spielman, at the University of Stras- 
 burg, France, and was used bj' him very successfully. 
 
 9. Scald-Head, Tar Plaster for. — This plaster has been recom- 
 mended; bvit if tar is to be u.scd, let it be only in small proportions, as follows: 
 Boil a (jt. of urine, 4 ozs. of lard, and a table-spoonful of tar together for an hour 
 or two; and wiien only warm, strain and add 1 oz. of sulphur; sinmier together 
 and .strain again, and it is ready to use, taking all the care of washing, drying, 
 etc. , before using, and also not forgetting the aperient of sulphur and cream 
 of tartar, to keep the bowels easy and to act on the skin, wliich they do. 
 
 10. Bed- Wetting and Urinary Diseases of Children, Cer- 
 tain Remedies. — The following is from the Eclectic Medical Journal, of Cin- 
 
DR. CHASE'S RECIPES. 199 
 
 cinnati, O. The article was furnished by Dr. J. Berger, of El Passo, Kansas. 
 He says: 
 
 I. "I have been using santonine in difficulties of the urinary organs for a 
 year or more, and it has not failed to have the desired effect in a single case. I 
 have used it in suppression of urine, incontinence of urine, and dysuriaisee III., 
 below), and also in fevers, When the urine is scant and deposits a ' brick dust' 
 sediment, it is just tJie remedy. In my first case the suppression of the urine 
 wjis complete, and resisted all treatment as per books, also the reputed apis 
 mel (honey bee tea) was tried, and failed. But santonine thoroughly tritu- 
 rated (rubbed) with sugar, in }/2 gr. doses every 3 hours, established the secretion 
 in 8 hours, and cured the case in 24 hours. I have used it, in two other cases of 
 suppression, with like results. [Then rub 4 grs. of sugar of milk, if done by a 
 druggist— or, if done at home, in half a tea-spoonful of white sugar— and divide 
 into 8 powders — 1 for the dose, as above.] 
 
 II. Enuresis, or Inability to Retain the Urine — Bed- Wetting Proper. — "The 
 second case was a lad of 8 years. His mother called on me for medicine; said 
 ' Ed.' had worms and would 'wet the bed' 3 or 4 times during the night. I gave 
 santonine triturated, in 2 grain doses, every 4 hours till 6 doses were taken. 
 Followed with tonics of salicine and carbonate of iron in 4 gr. doses, 3 times a 
 day for 4 days. Saw his mother two months after; .said ' Ed.' had not ' wet the 
 bed ' since taking that medicine. 
 
 III. Dysuria, or Pain and Heat in Passing TJnne. — "The third case was 
 a lady, aged 22 years, troubled with dysuria (pain and heat in passing urine). 
 She was cured with santonine in 2 gr. doses every 3 hours. Continued 12 hours 
 only, triturated as above. " 
 
 Confirmatory of Dr. Perger's position above upon the use of santonine, 
 Dr. Scudder, in his "Diseases of Children," page 35, makes the following 
 remarks: " We think of santonine as a vermifuge only; yet it has some other 
 desirable properties. One of them is its influence over the bladder in retention 
 of urine. In some diseases there is sometimes a tendency to retention which 
 ordinary remedies will not reach, and which at last proves fatal. Santonine 
 thoroughly triturated with sugar, in doses of from J^ to 1 gr. every 2 hours, 
 affords very certain relief. It is also very effectual in relieving burning, scald- 
 ing, etc., in passing urine and the tenesmus (pain in passing of urine), and 
 other unpleasant sensations of the urinary passages," adding: " I think santo- 
 nine is deserving a place among the ' Specific Medicines.'" 
 
 IV. ' Incontinence of Urine {Bed- Wetting) Remedy /o?-.— Sulphate of qui- 
 nine, 7 grs. ; tincts. of belladonna and chloride of iron (muriated tinct. of iron), 
 each 1^ oz. ; water, % oz. ; mix and shake when used. Dose— Give 30 drops, 
 3 times daily, one being at bedtime. 
 
 Remarks. — The above dose is for a child of 6 or 7 years; older or younger 
 in proportion. By the time this amount is taken, generally at best, there will 
 be no more "wetting the bed." 
 
 FOR JAUNDICE OF YOUNG CHILDREN. — See under that 
 head, or "Jaundice in Children, Treatment, etc." 
 
200 DR. CHASE'S RECIPES. 
 
 1. ASTHMA, Quick Relief and Other Remedies for. — 
 
 Althougli a lohi'lia, or some otluT cinctic, has for a long time been considered the 
 only hope for relief, yet, more recently, t\m inhalation of- chloroform has 
 proved generally a much quicker relaxant, and consequently the more satisfac- 
 tory remedy. It is not necessary to breathe it to entire unconsciousness, but 
 simply to relieve by putting a bottle of it— an ounce is sufficient to buy at a 
 time — first to one nostril, closing the other with the thumb of the opposite 
 hand, aud, the mouth being closed, draw in a long and deep breath to the full- 
 est extent the lungs will allow; then alternate with the othernostril in the same 
 way until you realize the needed relief, or to the number of 2 or 3 times to each 
 nostril. Then if not relieved, wait a few minutes and do the same again. It is 
 better thus than to continue until unconscious. The chloroform is very satis- 
 factorily inhaled from a glass tube inhaler, whicli sec in note following "Acute 
 Phthisic, or Consumption." To be corked up when not in use, 
 
 2. Asthma, Relief in. — A friend of mine who had had asthma, so 
 that, at one time, he did not go to bed for 5 j'ears, but took his sleep in a rock- 
 ing chair, has found great relief inhaling the smoke of what he calls the 
 
 I. Nitrated Stvainonium for Belief in Asthma. — He says: " I gather the 
 green leaves of the stramonium, after the plant blossoms, and dry them in the 
 shade. When dry, I soak them a few hours in a strong solution of purifie<l 
 nitre (common saltpeter docs not answer), 3 ozs., to soft water, 1 pt. Powder 
 the niter finely, and pouring on the water hot, quickly dissolves it. Soak the pre- 
 viously dried leaves in this solution, re-dry, in the shade, then pulverize the 
 leaves and keep from the air in box or bottle. To Use — Put a rounding tea- 
 spoonful of the nitrated jiowder on a plate, and touch a lighted match to the 
 heap, when, if properly done with the purified nitre, it burns without a blaze, 
 throwing off considerable smoke. Place a small funnel (more generally called 
 a tunnel), over it, and breathe the smoke arising from it by holding the mouth 
 as close to the funnel as possible, to inhale as much as you can of the fumes. 
 It will cause some coughing, at first, but this helps to clear the throat and bron- 
 chial tubes of phlegm and soon subsides and gives very great relief. 
 
 Remarks. — I used this at one time after having taken a severe cold, which 
 settled upon the lungs, and found great relief, as it especially (as the gentleman 
 says above) helped to clear the phlegm from the throat and bronchial tubes, 
 most effectually. If it seems to be going out at any time, raise the edge of the 
 funnel a moment, and it will burn and sputter on again. 
 
 II. Antlunn Powder, Improved. — Some jiersons think that sage, belladonna 
 and digitalis, the dried leaves of each, with the drj-^ stramonium, all in ecpial 
 projwrtions, nitrated, as above (remembering always to use the purified nitre, 
 kept by druggists only), and inhaled in the sjune manner, is preferable to the 
 stramonium alone. If I were to use them, however, I would not use more 
 than half as much of the belladonna and digitalis as I did of the sage and 
 .stramonium. 
 
 3. Whenever the inhalation of chloroform, or nitrated .stramonium, etc., 
 above given, fails, then 20 to 40 drops of laudanum, according to robustness of 
 
DR. CHASE'S RECIPES. 201 
 
 the patient, or the severity of the case, with 15 to 30 drops of sulphuric 
 ether, put into a glass with a little water, and immediately drank, will almost 
 always give relief at once. This should not be taken often enough to establish 
 the habit of opium eating, which would prove a disease in itself, as bad as 
 asthma and as difficult to cure. 
 
 4. Alterative Relaxing Anodyne, and Curative for Asthma. 
 
 — Ethereal tinct. of lobelia and iodide of potash, each, 2 ozs. ; tinct. assafoHida 
 (fetta), and laudanum, each, 1 oz. ; simple syrup, 4 ozs. Mix. Dose — From a 
 tea to a table-spoonful every hour or two, to relieve a paroxysm, for 3 or 4 
 doses. As a curative, after the paroxysm has subsided, take the same dose only 
 3 or 4 times a day. 
 
 Remarks. — In closing the subject of asthma, I would say in addition only, 
 that according to the condition of the system, any existing difficulty, as costive- 
 ness, liver or kidney complaint, must be met and overcome on general prin- 
 ciples, that is, to treat them as you would if they existed alone. Do all, as per 
 instructions given under each head referred to, in connection with the above 
 items under this head, and very many cases of asthma will be cured, the general 
 opinion to the contrary, notwithstanding. The condition of the surface, to 
 keep it clean and the blood freely circulating therein, by the salt washings, dry 
 rubbings, etc., (which see), must not, in any case, be neglected in any long 
 standing disease. If neglected, it is at your own peril. 
 
 1. JAUNDICE — Successful Remedies. — No matter how much 
 the liver may be affected, unless the stools are clay-colored, or, in other words, 
 without color, and the skin and the whites of the eyes yellow, it is not called 
 jaundice. "With the yellowness of the skin, there is generally constipation, 
 tongue heavily coated, mouth dry, appetite variable, and sometimes headache, 
 nausea, or vomiting. 
 
 Treatment. — With eclectics it is claimed that the fl. ex. of chionantlms 
 Virginica (fringe tree), in 10 to 20 drop doses, according to age and robustness 
 of the patient, will cure it. 
 
 Dr. Goss, of Marietta, Ga., prefers the tinct. made with 8 ozs. of the bark 
 of the root to alcohol, 1 pt. In answer to some inquirers through the Brief, he 
 refers to the fringe tree in the following manner: 
 
 " The doctor again asks me about the chionanthus Virginica — fringe tree. 
 I have stated in several journals, and in my "Materia Medica," and also in my 
 " New Medicine," emphatically, that I had never failed to cure simple jaundice 
 with the tinct. of the root (bark of the root is what is used) of the chionanthus, 
 when it was made from the freshly dug root. Several others ask me whether 
 it acts on the liver, or not? I never claimed it as an active stimulant to the 
 biliary secretions in health. It cures jaundice in some specific way, but how, I 
 do not know." 
 
 The doctor uses the tincture, made as above, in doses of 3^ to 1 tea-spoon- 
 ful, 3 or 4 times a day. He first cured himself with it, while a student in the 
 University of Georgia. "The faculty," he says, "having failed to cure me, or 
 to ameliorate my symptoms in the slightest degree. In this state of utter 
 
202 DR. CHASE'S RECIPES. 
 
 despair I finally concluded I must succumb to the malady; but, by accident, I 
 heard of a tailor who had been cured of the jaundice with gin bitters, made of 
 the bark of the chionanthus root, so I procured some, and made me a bitters in 
 gin, by adding 2 ozs. to 1 qt. Of tliis I took a table-spoonful 3 times a day, 
 and in 10 days I was entirely cured of jaundice; and at tlie same time I found 
 that it improved my digestion very much, and I continued it for a month or 
 two with much benefit to my digestive organs generally. [In making the 
 bitters in places where it grows plentifully, I should use at least 4 ozs. to 1 qt. 
 of gin, and take the same dose.] 
 
 "After that I prescribed it for others, and, I believe, always with success, 
 where there was no complication of diseases. I cured many soldiers in the 
 ' late unpleasantness,' only losing a single case, which was complicated with bil- 
 iary calculi (gall-stones in the bile-ducts of the liver)." He closed by saying: 
 " Since I published my use of the chionanthus I have seen reports in various 
 medical journals of its success in jaundice and hypertrophy (enlargement of 
 the liver), as well as some reports of its use as a female tonic. I know a case 
 of hypertrophied (enlarged) uterus cured by the use of the chionanthus — used 
 for a considerable time." 
 
 2. Jaundice Cured by the Use of the Chionanthus and Ace- 
 tate of Potash. — Dr. Henning, of Redkey, Ind., reports through The Brief 
 also (February, 1879): " Twenty years ago I used to give calomel and leptandrin 
 with poor success. But now I give, in all cases, of the fl. ext. of chionanthus 
 (fringe tree) from 10 to 20 drops (of course according to age and robustness of 
 the patient) 4 times per day. This will correct the action of the liver in a short 
 time. But in addition I prescribe the acetate of potassa (potash), 10 grs., 3 
 times per day, to act upon the kidneys (it is a very valuable diuretic) to pump 
 out and eliminate (throw off) the bilious excrementitious (of the nature of 
 excrement or feces, but here more particularly worn out) matter from the 
 blood. This I follow with the elixir of calisaya (Peruvian) bark with iron 
 and strychnine (kept by druggists) as a tonic, increasing the nutrition and 
 strength. This treatment," he says, "has been very successful in my hands, 
 and I am satisfied it is the true theory of the di-sease in practice." He thinks it 
 best to " follow up tlie treatment 3 to 5 weeks to make a permanent cure." 
 
 3. Jaundice in Children, Treatment of.— J. E. Ball, M. D., of 
 Texas, reports a case which was printed in the April number of The Brief, as 
 follows: "I noticed in the February number of The Brief 'Treatment for 
 Jaundice,' by John A. Henning, M. D., and as I think my treatment a little 
 more prompt in its action I will give you the full treatment of my la.st case: 
 Called Feb. 3d to a child 18 months old; skin and eyes as yellow as saffron, 
 urine thick and stained its clothes of that saffron color peculiar to jaundiced 
 urine. Prescribed: Leptandrin, 1 gr. : podophyllin, J^^gr. ; pulverized Jamaica 
 ginger, 2 grs. ; mix, and divide into 8 powders. Gave 1 powder every 4 hours 
 until the biliary secretions were aroused. Also Tinct. of buchu and sweet 
 spirits of niter, each, 1 dr. Dose — Ten drops every 2 hours. 
 
 "Feb. 5th. — First prescriptions acted well. Then prescribed: Fl. ext. or 
 
DR. CHASE'S RECIPES. 203 
 
 chionanthus (fringe tree) and tinet. of sanguinaria canadensis (blood root), each 
 equal parts. Dose — Ten drops 4 times per day. 
 
 "Feb. 12th. — Little patient entirely relieved; skin and urine as clear as it 
 ever was. " 
 
 4. Jaundice, Allopathic Treatment of —Successful.— I give the 
 following treatment because it contains calomel and may meet some cases where 
 the chionanthus cannot be obtained, and also because it will lead me to follow 
 it with remarks, showing Iiow a very little calomel will sometimes arouse the 
 action of the liver when, as the saying is, "everything else has failed." This 
 is from Geo. B. Snyder, M. D., of Hays City, Kans. It will explain itself. It 
 was reported in the July number of The Brief, 1879. He says: 
 
 " In looking over the April number of your valuable journal, I notice an 
 article on the ' Treatment for Jaundice. ' As I understand it, the mere presence 
 of jaundice is not a disease, but merely a symptom. The yellow skin indicates 
 the presence or hepatic (liver) trouble, the true character of which I am, in 
 candor, bound to confess is not always easy to determine. The last patient 
 under these circumstances, I was called upon to see, was on August 19, 1878. 
 His symptoms were yellow skin, impaired digestion, excessive restlessness, with 
 eclampsia, etc." [This ' eclampsia,' here, no doubt, refers to an appearance, to 
 the patient, like flashes of light, a symptom of epilepsy.] " My prescription," 
 he continues, "was: Hydrarg chlor. mite (calomel), 4 grs. ; podophyllin, 3 grs. ; 
 potass chlor. (chlorate of potash, pulverized), 36 grs.; ex. of hyoscyami (hyoscy- 
 amus) 3 grs. ; mix. Make into 10 powders. Dose — One powder every 2 hours. 
 On the second daj' I found my patient so much improved that with a single 
 prescription of bitter tonics with ex. of mix vomica, I dismissed him. His 
 recovery to perfect health was absolute." [A good tonic pill for these cases 
 would be: Quinine, 45 grs.; alcoholic ex. of nux vomica, 3 grs.; mix thor- 
 oughly and make into 30 pills. Dose — One pill only, 4 times a day, for an 
 adult. These pills should not be given to children. But for them 1 gr. pow- 
 ders of quinine might be given as the tonic, without the nux, in cold strong 
 coffee, which hides the bitter taste very much.] 
 
 Remarks. — Dr. Snyder says, above, "the yellow skin indicates the presence 
 of hepatic, or liver, trouble," but the true character, he "confesses is not 
 always easy to determine." "Well, I would ask, why try to determine at all, so 
 long as the chionantlnis, as given in the foregoing recipe, or even his own com- 
 bination, will cure it ? We know this much, that whenever the skin and eyes 
 are yellow, there is u certain condition of the liver, and it is generally believed, 
 at least, that this condition is always the same, hence, they are always cured, as 
 above indicated, by the same medicines. But there is a certain diseased con- 
 dition of the liver, attended with considerable uneasiness, sometimes amount- 
 ing to actual pain, but not having the jaundiced or yellow skin and eyes, when 
 the author has not been able to touch the liver, so as to start the bile, with 
 either the common liver pills, which contain podophyllin, leptandrin, etc., 
 nor with the chionanthus; but very minute doses of calomel, even the 20th 
 of a grain, taken at bed-time, followed with a tea-spoonful of epsom salts, 
 in the morning, has aroused its action, and started the bile freely within 
 
204 DR. CHASE'S RECIPES. 
 
 the following 24 hours, and wiis entirely satisfactory and lasting, by repeat- 
 ing the same doses, at an interval of a week, for 2 or 3 times. These were des- 
 perate cases, else I should not have ventured upon what I had always consid- 
 ered a desperate remedy — calomel. But, as I have always believed in "giving 
 the devil his due," I have thus set this down to the credit of calomel, notwith- 
 standing I, and my mother before me, as well as eclectics generally, have fought 
 against the use of calomel all our lives. But I would not, even now, use it in 
 large doses, especially when such ver}' small ones have such a decided and ben- 
 eficial effect. But I always try the ordinary treatment tirst, and only fall back 
 upon these small doses of calomel when the first plan fails. 
 
 But if I fail to " tolich " the liver, as the allopaths call it, i. e., fail to 
 arouse its action, by which its usual biliary secretions are produced, with the 
 small doses, I should use them as large as 1 to 3 grs. ; or, if need be, blue mass, 
 a 3 gr. pill, followed with the salts, to accomplish the same end. I know sev- 
 eral persons who claim, and no doubt believe, that nothing but a 3 grain pill of 
 of blue mass at night, and sometimes for a second night, will act on their liver 
 when out of order. Working off next morning, of course, with salts or some 
 other active cathartic. And I certainly prefer to try this plan rather than to 
 lose the life of my patient, or have him go to a doctor who will use calomel or 
 blue mass from choice; although, by their giving large doses of calomel, they 
 often fail to cure. But I always give this class of patients a 1 to 2 gr. pill of 
 quinine 3 or 4 times daily, after the bilious passages have somewhat subsided; 
 and if much sour eructations arise from the stomach while the bile is being 
 poured out so freely, I give a little bi-carbonate (common baking) soda, in half 
 tea-spoonful doses, in a little water. Certainly, however, there can be no objec- 
 tion raised to Dr. Snyder's doses of calomel, as there would be less than 3^ a gr. 
 to each powder, while allopaths, in the first time of cholera in the United States, 
 gave it sometimes in ounce doses, and no doubt killed by such treatment more 
 than the cholera itself. But now, as some of them have got down to the 
 20th of a grain, or even J^ grain doses, I will gracefully cease my warfare upon 
 it, at least, when given in the above, homa'opathic, doses. And I am now, 
 more than ever before confirmed in the idea that it was by large doses, and 
 other abuses of its use, that much of the harm it has done was brought about. 
 Where it is used, let it be in small doses only, and its action watched with great 
 care, and I trust the result will be as satisfactory to others, as it has been 
 with my. self. 
 
 1. SYPHILIS — Alterative for, Successful in Bad Cases.— 
 
 Fl. ex. of stiiiiiigia, corydalis, poke root, yellow dock root and burdock root, 
 each 2 ozs. ; iodide of potash, J^ to % oz. ; .simple syrup to make 1 pt. DinEC- 
 TioNs — Dissolve the iodide in a little of the mixture, and mix all. Dose — 1 
 tea-spoonful 4 times daily, one being at bed-time. Large and robust patients 
 may put in tlie % oz. iodide, weak and feeble ones only the }^ oz. 
 
 Remarks. — If tliere is any gonorrhea discharge, every other time it is made, 
 leave out the extract of poke root, and jiut in the same amoinit of the fl. ex. of 
 buc:hu, in its place. In very bad ca-ses of syphilis, when the pint has been all 
 taken, get a pint bottle of Tilden's Elixir of lodo Bromide of Calcium Com- 
 
DR. CHASE'S RECIPES. 205 
 
 pound (kept by druggists), and take it according to the directions upon the bot- 
 tle, and so alternate, for a year, or longer, unless well satisfied that all the syph- 
 ilitic poison is eradicated from the system sooner than this. The doctor of 
 whom I obtained this, at Grand Rapids, Mich., told me that in this manner he 
 had cured very bad cases — one where the whole body was covered with scabs 
 and sores, except, fortunately for the patient, his face and hands did not show 
 the eruptions. Upon the scales, or rather around them, he applied an ointment 
 made as follows: Take a pint bottle and put into it nitric acid, 1 oz. ; quick- 
 silver, 1 oz., and let stand until the silver is cut; then melt lard, }4, lb., in an 
 earthen bowl, and mix all together and stir with a wooden spatula until 
 cold. This was swabbed on around the scabs (if a little gets gn the 
 scab it does not matter; but he thinks it not best to tear off the scabs, 
 but to put it freely around the edges), at tirst three times a week, then 
 twice, and finally only once a week, till all is smooth as a child's flesh; 
 This case paid him $100, and had previously paid out over $250, with- 
 out benefit. I have also since cured a very bad case with it, and tlierefore know 
 its value as an alterative. In the case first given the doctor told me that after 
 the scabs or sores were cured about 6 months, the man wanted to know if he 
 might " marry with safety;" the answer was, " continue the alterative for a year 
 longer, then there will be safety in marrying." He followed it up as directed, 
 and then did marry, and never afterwards saw any ill effects from the disease. 
 Although the plan of alternating the above alterative with the Tilden prepara- 
 tion is especially valuable for syphilis, yet the alterative above will be found 
 very valuable in all the other diseases requiring one. 
 
 2. Gonorrhea — Remedy. — It consists of an inflammationof the urethra 
 of the male and of the vagina of tlie female, which causes, generally, a dis- 
 charge (which is contagious) of a mucopurulent character, having the appear- 
 ance of mucous and pus. It is generally caused from impure cohabitalion; but 
 it does sometimes arise from the parts coming in contact with this gonorrheal 
 matter, even when partially dry, upon sheets where those having the disease 
 have slept, or from privy seats, and, in fact, husbands sometimes are affected by 
 an inflammation of a similar character taken from the wife who has an acrid 
 leucorrheal discharge, while both are perfectly honest and virtuous towards each 
 other. These points are now well-known by many physicians, but not well 
 understood by the people, which leads me to introduce these recipes as much to 
 point out these facts as to enable people to cure themselves or their friends in 
 like condition. Then, as the disease is well-known, as above remarked, in the 
 manner also described above, let everyone be very careful how they pronounce 
 another guilty of criminal or impure connection, at least until they are po.sitive 
 as to the facts in any particular case. And let me caution every one having 
 this disease, or in treating others who have it, to be very careful not to allow 
 any of the matter to come in contact with any open sore, nor with the eye or 
 nostrils, for all mucous membranes will take on the disease by such contact. 
 Keep the hands clean and burn all cloths used for the purpose of cleanliness ta 
 ensure safety. 
 
206 DR. CHASE'S RECIPES. 
 
 Other Treatment Necessary. — In the commencement of the disease, while 
 the inflammation is acute or active, give a full cathartic dose of some 
 ■cooling purgative — for instance, the compound powder of jalap, with cream of 
 tartar, or a full cathartic dose of any medicine one is in the h;.l)it of using as a 
 cathartic. 
 
 Compound Potcder of Jalap. — Best Alexandria senna, in powder, 1 oz. ; 
 powdered jalap, 3^2 oz. ; powdered cloves, ^o dr. ; or powdered ginger, 1 dr. ; mix. 
 This forms an excellent cathartic in all cases requiring quick action. It is mild 
 but efticient, stimulating the liver and biliary ducts to a healthy action, and help- 
 ing materially to reduce all intlammatory diseases. It should not, however, be 
 given. in inflammation of the stomach or the bowels, if of a severe character. 
 In pregnane}', painful menstruation, and other like conditions of females, it 
 should be taken only in about half the usual doses; repeat half the do.se, if 
 it does not operate in 4 hours in all cases. Dose — Take one tea-spoonful of the 
 powder in a tea-cuji and half fill with boiling water; stir occasionally till cool; 
 stir again and drink all. Sweeten, if desired. In all fevers and in the above 
 cases put into the cup 1 tea-spoonful of cream of tartar, which aids in reducing 
 fevers or inflanunations, especially of the character above indicated. 
 
 The patient should also take freely of mucilaginous drinks, as gum-arabic 
 water, J.^ oz. to t oz. to the pint, poured on boiling hot, and the whole drank in 
 the course of tlie day, or two at most; or, a tea of marsh mallows, 1 oz. to the 
 pint of water daily ; or, flaxseed tea made in the same way, as most convenient 
 to obtain. As soon as the action of the cathartic is well over, and one of the 
 mucilaginous drinks have helped to allay the severity of the inflammation, use 
 injections also of an astringent, tonic or antiseptic character, according to the 
 severity of the case, like the following: 
 
 3. Injection for Gonorrhea. — The following is one of the more 
 common, being principally astringent, for cases where the inflammation and 
 discharge is slight: Sulphate of zinc, 8 grs., to water, 4 ozs. Directions — To 
 be injected 2 or 3 times a day at least; but it is well to inject after each urina- 
 tion; but if much purulent or thick matter, use one of the following, first hav- 
 ing injected water to cleanse the parts thoroughly, and if this strength causes 
 nmch smarting or pain, reduce half witli water. A glass or rubber syringe is 
 better than the metallic ones for all the.se purpo.ses. 
 
 4. Injection for Gonorrhea. — The following combines tonic, astrin- 
 gent, and antisejitic proiicrtiis, applicable in the severe cases. It was given by 
 Prof. King in his "Chronic Di.seases," with the remark, "that he makes it 
 known for the first time": Suli)hate of quinine, 20 grs. ; elixir of vitriol (which 
 is aromatic sidpliuric acid), 1 dr.; mix, and sliake to dis.solve the (juinine; then 
 add camphor water, 1 oz., and distilled water, 3 ozs.; solution of iodide of iron, 
 J^ dr. Inject as the first; and if it causes pain or imea.'jine.ss to any extent, 
 reduce a little with water, until the improvement enables it to be borne. I will 
 give one more, which al.'^o combines the astringent, tonic, and antiseptic proper- 
 ties necessary to ensure success, and equally valuable as an injection in leucor- 
 rbca (which see). It is as follows: 
 
DR. CHASE'S RECIPES 207 
 
 5. Injection — Valuable in Gonorrhea and Leucorrhea. — Fl. 
 
 ■ext. of golden seal, % dJ"- ; sulphate, or acetate, of zinc, 1 dr. ; chlorate of 
 potassa, % ^^'f tannin and sulphate of quinine, each 15 grs., the quinine to be 
 dissolved with 15 or 20 drops of aromatic sulphuric acid before put in; distilled 
 or soft water, 1 pt. Used same as the above. 
 
 For leucorrhea it had better be made in double the quantity, and used with 
 a female syringe, cleansing the parts, first, by injecting water as hot as it can be 
 borne, keeping it in the vagina 2 or 3 minutes, by placing the fingers over the 
 external parts to prevent its immediate escape. This is important in all these 
 iiijoctioiis. It is also thought best, by J. W. Burney, M. D., of Des Arc, Ark., 
 for leucorrhea, to give, internally, a tea-spoonful 3 limes daily of the fl. ext. of 
 buchu in some flax-seed tea. It will prove valuable as a diuretic in either of 
 these diseased conditions of the system. 
 
 6. Any of the articles named in these injections have been used alone, in 
 the strength of 2 grs. to the oz. of water, for gonorrhea; and, besides these, 
 strychnia, 1 gr. to the oz. of water, and corrosive sublimate of the same strength, 
 liave been used, it is claimed, with success. The acetate, and the iodide of zinc, 
 1 to 3 grs. of either to the oz. of water, have been used very satisfactorily. 
 
 Of late, suppositories have been brought into use, containing a suitable 
 4imount of any of the foregoing, or other articles which are desired, to be intro- 
 duced into the ureter at bed-time, by which, it is claimed, a better action is had. 
 from the fact that the cocoa butter, in which the medicines are held, dissolves 
 slowly, and thus the medicine is held the longer in contact with the dLsea.sed 
 parts of the ureter. They are also made of suitable size for the vagina, in leu- 
 corrhea and gonorrhea of females. 
 
 7. Gonorrhea Cured Without Injections.— If the following inter- 
 nal treatment will do what Dr. Given, of Louisville, Ky., claims for it, it is 
 preferable, or, at least, is a less difficult plan to pursue. He states, through the 
 Bi-ief, in answer to an inquiry, " How to Cure Gonorrhea Successfully With- 
 out the Use of Copaiba, Cubebs or Injections?" as follows: 
 
 " The following is my prescription, as published in the American Practi. 
 tioner several years ago. It cures in from 2 to 10 days, if given within the first 
 24 or 36 hours after the disease has developed. I have never injected a single 
 patient: Spirits of nitric ether, balsam copaiba and camph. tinct. opii (para- 
 goric), of each 1 oz. ; tinct. veratrum viride, 1 dr. Mix. Dose — A tea-spoon- 
 ful 3 or 4 times a day." 
 
 Reiiuirkx. — The author would say in flaxseed tea or .some of the other mucil- 
 aginous drinks. The more freely the mucilages are taken, the better for the 
 patient. It is generally claimed, however, that those suffering with gonorrhea 
 must be careful about their diet, excluding meats of all kinds, fats, tea, coffee, 
 and absolutely avoid all alcoholic and malt liquors, and tobacco in all its forms, 
 if they hope to get well at all speedily; and also to take a mild cathartic every 
 3 or 4 days, and that it is also valuable to take a hip-bath 2 or 3 times a day, 
 while the inflammation is considerable, as hot as it can be borne; also to keep as 
 quiet as possible, else support the scrotum with a suspensary bandage to pre- 
 
208 DR. CEASE'S RECIPES. 
 
 vent stagnation or accumulation of blood in the parts, to -which there is often 
 considerable tendency. 
 
 8. Gonorrhea, the Great French Remedy for.— In Gunn's " New 
 Family Physician " we find the following, which he says is known as the 
 " Grout French Remedy for Gonorrhea" in any stage of the disease, and said 
 to be infallible, without any other medicine: 
 
 " Take J^ oz. each of dragon's blood — to be found at the druggists'— pul- 
 verized colocynth and pulverized gamboge; pulverize (better buy the pulverized 
 article if you can) and rub these three articles together in a mortar; then add ^ 
 pint boiling water (rain or soft water preferable) and stir occasionally for an 
 hour with the pestle; then add 3 ozs. each of sweet spirits of nitre and balsam 
 copaiba, and stir again till well mixed; then bottle for use. Dose— Two tea- 
 spoonfuls night and morning until it operates thoroughly on the bowels: then 1 
 tea-spoonful 2 or 3 times a day, or sufficient to keep up a gentle action on the 
 bowels, and continue until a cure is affected." 
 
 9. Gonorrhea in Its Commencement— Cure "Without Injec- 
 tion. — After having written the above. I went to my dinner, and on my return 
 found my Medical Brirf had been delivered, and, on looking it over, was struck 
 at the simplicity of a recipe for gonorrhea, given in answer to an inquiry for 
 such a cure, by Dr. Hall, of Fairmount, Ga., as follows: 
 
 "Spirits nit. dulc. (sweet spirits of nitre), 1 oz. ; balsam of copaiba and 
 tinct. of mur. ferri (tinct. of muriate of iron), of each, 1 dr. Mix. Dose — 
 A tea-spoonful in water, milk or wine (I would say in some of the mucilages 
 before mentioned) given every few days, 4 to 6 hours apart. No injections needed 
 in incipient (the beginning of) gonorrhea." 
 
 Remrtrkn. — lie uses the same in ardor urin* (scalding, or heat in passing 
 urine) with like success; but in this last condition he gives the same dose, 
 repeating in 3 hours, then at longer intervals. From my knowledge of the 
 properties of the article, I recommend a trial, at once, wherever and whenever 
 needed, in either disease. But as some persons will not begin any treatment at 
 once, as they ought to do, letting the disease become chronic, or by mismanage- 
 ment or carelessness in taking medicine, or by persisting in the use of spirits, 
 fat meats, etc., a gleet, or slight discharge, will continue from the urethra after 
 the inflammatory condition lias been subdued. Such a condition will require 
 something of the character given for gleet, after the next item. 
 
 10. Gonorrhea, the Latest and Most Simple Treatment for.— 
 Some time after all the foregoing had been written, upon this subject, the 
 December number of my Therapeutic Gazette, of Detroit, Mich., came to hand, 
 with a treatment for this disease, from Dr. Joseph McChesney, surgeon of the 
 Atchison, Topeka & Santa Fe Railroad Co., at Deming. N. M., which appears 
 .so simple and ea.sy of trial, and withal so effectual (he reporting a number of 
 cures in from 6 to 10 days, and some of them of long standing), that 
 I feel constrained to give it, believing it to be as effectual as it is 
 simple. It is as follows: Dissolve corrosive sublimate, 1 gr. only, in water, ft 
 ozs., injecting a syringe of it every 4 hours. 
 
DR. CHASE'S RECIPES. 209 
 
 Remarks. — He gave cases of acute, or just commenced, as well as those of 
 long standing, in -which it was equally effective. It needs no further comment 
 nor recommendation of mine, only to say I trust too, with him, that in the cor- 
 rosive sublimate treatment for gonorrhea, I have at last met with the drug that 
 gives such entire satisfaction to the unfortunate, and one that will prove a finan- 
 cial boon to me, and hereby a boon to the unfortunate many, who may never 
 see Dr. McChesney, nor myself. 
 
 11. Gleet, Eflfeetual Treatment for.— Some of the first above 
 mentioned injections for gonorrhea, may be injected for gleet, or the following, 
 as used by Dr. S. L. Blake, of San Francisco, Cal., who has found it so effec- 
 tual that he deemed it his duty to place it before the readers of the Brief, in 
 1880, as follows: Sulphate of zinc, 13 grs.; tinct iodine, 10 drops; distilled 
 water (soft water will do in all such cases), 8ozs.; mix; inject 4 times a day. 
 Also, fl. ex. uva ursi, 3 ozs. ; fl. ex. pareira brava, 1 oz. ; fl. ex. cascara sagrada 
 and syrup of orange, each 2 ozs. ; water sufficient to make 8 ozs. ; mix. [The 
 pareira brava is a native of the West India Islands and the Spanish Main, says 
 King, in his American Dispensatory, " It is a tonic, diuretic and aperient, used 
 in chronic inflammations of the bladder, and various disorders of the urinary 
 organs." The cascara sagrada is valuable in constipation, while the properties 
 of the other articles in these prescriptions are well known to be valuable for 
 what he recommends them.] Dose — Take a tea-spoonful 3 times a day before 
 meals. 
 
 Remarks. — This, he says, I consider an invaluable remedy in obstinate 
 cases. Of course the principal readers of the Brief are physicians, which shows 
 that Dr. Blake was well satisfied with it or he would not risk the criticism he 
 would receive if it was not reliable. 
 
 12. Gleet, for the Pain and Weakness in the Back.— For this 
 condition take Venice or white pine turpentine, and work into it as much finely 
 pulverized rhubarb as will make it pill. Make into usual sized pills, and take 
 2 pills twice daily. 
 
 13. Red Drops, Specific for Gleet, Gonorrhea, Leucorrhea, 
 and Affections of the Kidneys. — Tinct. of guaiac and compound spirits 
 of lavender, each i^^ oz. ; oil of cubebs and laudanum, each J^ oz. ; balsam of 
 copaiba, 1 oz. ; mix. Dose — A tea-spoonful 3 or 4 times a day — one always 
 being at bed-time in these cases. 
 
 Remarks. — Dr. Gunn says of these drops: "A specific (positive cure) for 
 gleet, gonorrhea and leucorrhea, and good for affections of the kidneys." They 
 are all, in a certain degree, of a similar character, i. e. , there is an inflammation 
 of the mucus membrane of the parts in each disease; then, what will overcome 
 it in one case, will also do it in any of the others, and yet not be a "cure all," 
 as the mucus membrane is the same everywhere. 
 
 BEE AND WASP STINGS— Sure Cure for.— I. Bees.—Kr. R. 
 L. Aylor, of Waterloo, Ky., in reporting his success in keeping his bees over 
 the winter of 1881-2, sends a recipe to the Bee Journal, headed "Bees," claim- 
 ing it as his own discovery. It is simple, easily obtained, and cheap; and if it 
 
 14 
 
210 DR. CEASE'S RECIPES. 
 
 proves as quick and successful a cure as he claims, he is the one to have the 
 benefit of "discovery." He gave it in the following words: "Buy from any 
 drug store a small phial of tincture of myrrh; as soon jxs you are stung apply a 
 little to the puncture, when all pain and swelling ceases instantly. It is also 
 excellent for bites of spiders and poisonous reptiles." 
 
 Re77iarks. — Certainly no one would ask it to cure quicker than "instantly." 
 I trust it shall prove as successful as claimed. If " it does, nothing else could be 
 desired. 
 
 II. Wasp Stings, Quick and Certain Cure, — Cut an onion, scrape and 
 apply the juicy part to the sting. It quickly relieves, and allays the irritation 
 almost as quickly. 
 
 Remarks. — A correspondent of the London Times reports the case of his 
 son, stung in the eyeball by a wasp, and when he reached the house, "looked 
 like death," etc., which madeagreat commotion, and the sal volatile wsis gotten, 
 but one of the maids used the onion juice, and the relief was so quick that he 
 got up and went out again to help the men destroy the nest. I have no doubt 
 the onion juice, or scraped onion, is as good for bee stings as for the other; but 
 lose no time in applying it, if a wasp sting, for they are very poisonous. 
 
 III. Handy Remedy for Bites and Stings of Poisonous Animals and Insects. 
 — A writer in IIolVs Journal of Health says: " That for persons about to travel 
 or to go into the country for the summer, an ounce vial of spirits of hartshorn 
 should be considered one of the indispensables, as, in case of being bitten or 
 stung by any poisonous animal or insect, the immediate and free application of 
 this alkali, as a wash to the part bitten, gives instant, perfect and permanent 
 relief, the bite of a mad dog (we believe) not excepted; so will strong ashes- 
 water. 
 
 Remarks.. — I should as soon risk the immediate application of the spirits 
 of hartshorn as any other caustic for a mad dog bite; but it would not do to 
 put it into the eye — as the onion juice referred to. 
 
 SPRAINS, SWELLINGS, CROUP, ETC.— Remedy for.— Best 
 •cider vinegar, 1 pt. ; spirits of turpentine, % pt. ; beat well, 3 eggs, and mix 
 all. DiUECTiONS — Apply to the neck in croup, and to sprains or swellings by 
 saturating (thoroughly wetting) cloths and lay on, or bind on when necessary. 
 "Cures," says Preacher Jones, "on the 'double quick.' It cured a woman's 
 swollen arm in 9 days who liad had to give up work and go to begging on 
 account of the swelling." 
 
 Remarks. — It would be as valiial)le for animals sis for persons. See 
 " Croup, Sovereign Remedy for," for tlie value of turpentine in this disease. I 
 think the vinegar anil beaten eggs will improxc it. 
 
 HOP BITTERS— Cheap and Reliable, Without Spirits of Any- 
 Kind.— Hops, 2 ozs. ; ginger root, bruised, 1 table-spoonful; water, 2 galls.; 
 brown sugar, 2 ll)s. ; j'esist, % cup. Directions — Boil the hops and ginger to 
 obtain their strength, strain half an hour; add the sugar and continue the heat, 
 removing all scum that arises; then cool to blood warmth, put in the 
 yeast; let the yeast work over night, or that length of time, then bottle 
 
DR. CHASE'S RECIPES. 211 
 
 and keep in a cool place. Dose — Take 2 or 3 good swallows before each meal, 
 or in amount as found necessary from the following: 
 
 Remarks. — These bitters are recommended in all cases requiring a tonic 
 action, where there is a tendency to a chronic inflammation, as in catarrhal 
 headache, pain in other parts, kidneys out of order, etc. The gentleman from 
 whom I obtained this, at Grass Lake, Mich., was a kind of "domestic doctor," 
 had a cure for everything. I have used these hop bitters, however, and am well 
 pleased with their action. They improve the appetite and strengthen the diges- 
 tion. One of his cures was for ague, by taking sulphur in molasses every 
 night. He claims to have cured over 100 obstinate cases with that simple rem- 
 edy. He said if the hop bitters did not loosen the bowels after a few days to 
 add a little salts — Epsom — enough of it, for a day or two only, to loosen them. 
 
 The following is claimed to be the real Hop Bitters which has made such a 
 stir in the world: Hop leaves, 3 ozs. ; buchu leaves, 1 oz. ; fl. ext. of dandelion, 
 1 oz. ; fl. ext. of mandrake, 2 drs. ; whisky, 1 qt. Dikections, Dose, etc. — 
 Boil or simmer the hops and the buchu leaves in water, J^ gal., for 6 hours, 
 or down to 1 qt., strain, and when cold add the fl. exts. and whisky. Dose — 
 From 1 to 3 table-spooufuls 3 times a day, before meals. 
 
 Remarks. — It will be found a tonic and laxative, and the amount taken 
 must be governed so as not to loosen the bowels but slightly, else its tonic eflCects 
 would be carried off too readily. I have not used this, but I have the first 
 above, with much satisfaction. 
 
 TOBACCO— Its Use Frequently Injuring Sight and Memory. 
 — Dr. Mackenzie, in his "Opthalmology," aworkon the anatomy and diseases of 
 the eye, expresses his opinion that tobacco is the frequent cause of amaurosis, 
 diminution, or complete loss of sight, and says: " One of the best proofs of 
 this being the case, is the great improvement in vision (sometimes complete res- 
 toration), which ensues on the use of that narcotic being abandoned. " Tobacco 
 is a powerful narcotic, and often affects the nerves disastrously. This position 
 of Mackenzie, says a French writer, is confirmed by M. Michel, who classes 
 the disease among the two forms oi cerebral, or brain, amaurosis (loss or dimin- 
 ution of sight by the condition of the brain), which are but little known. One 
 of these conditions is seen in heavy drinkers, and is symptomatic of delirium 
 tremens; but the other, he thinks, is brought about by the use of tobacco; and 
 he also believes there are but few persons who have habitually, for a long period, 
 smoked more than 5 drachms, % of an ounce, daily, without their sight, and 
 often their memory, being more or less enfeebled. Then let those who already 
 realize either of these conditions, or think the prospect good for their occur- 
 rence, abandon the use of tobacco in any form, at once, and forever, and keep 
 their young folks from its use, if possible. Fortunate for the author he could 
 never tolerate its use at all; but one can scarcely see an old man, or even young 
 men, and many boys, even passing along the street, without a cigar in their 
 mouth, or gracefully (?) held in their fingers. If its use continues to increase 
 for the next century as it has for the last decade (10 years passed of this cen- 
 tury) we shall, I greatly fear, be the next thing to a nation of imbeciles; with 
 much larger per cent, of idiots than at this writing. A fearful responsi- 
 
212 DR. CHASE'S RECIPES. 
 
 bility rests upon parents, and govornmcnts. Certainly no school-boy should be 
 allowed to use tobacco in any form; but it is law, and vigilant watchfulness of 
 officers appointed for this purpose, with the same care and watchfulness of par- 
 ents also that will ever prevent it, and that not wholly; for it has a fascination 
 which cannot be accounted for upon any other principle only that of exhilara- 
 tion, which is, in fact, the reason why it should never be used. It over stimu- 
 lates the nerves, and thereby destroj's, or very much injures them, shortening 
 life, if no more serious catastrophe, as blindness, loss of memory, paralysis, 
 etc., does not set in before. 
 
 EPILEPSY— Remedies Which Have Been Successful. — I. 
 Chas. VanWye, M. D., of Browning, ^lo., rejiorts through the Brief the case 
 of a man of ;}7, who had been troubled from childhood with epilepsy, cured by 
 the use of bromide of potassium, 30 grs., 3 times a day, dissolved in water, 
 half a tumbler or so, until it produced its physiological effects, which are simi- 
 lar to that of iodide of potassium, i. e., it may affect the head like a cold, and 
 if the stomach or alimentary canal are irresistible, it may produce diarrhea, 
 and increase the urine too much, but it may produce acne (a pustular affection 
 of the skin), and a person taking large doses very long may have a manifesta- 
 tion of weakening of the mind; then, if any of these occur, stop its use a few 
 days, or a week; or if taking it 3 times daily about meal-time, stop the noon 
 dose, and if this does not relieve that, or either of these conditions, drop to 15 
 or 20 gr. doses, twice daily, then if not relieved in a few days stop as above 
 indicated. In the case given it was used at intervals, i. e., stopping every fourth 
 week for 15 months, and onlj' one convulsion after beginning its use. But the 
 doctor would not begin unless the man would agree to take it several months at 
 least. He considered it a perfect cure. 
 
 Remarks. — Dr. King, in his Dispensatory, says: "It has been used suc- 
 cessfully in enlarged spleen and liver, swelling of lymphatic glands (glands of 
 the neck, armpits, front of elbow, back of knee, groins, etc., externally, and 
 along the lymphatic vessels internally), scrofula, epilepsy, nervous depression 
 from masturbation, also nocturnal (night) emissions, irritability of the nervous 
 centers, and in hypertrophy (enlargement) of the ventricles (of the heart). It 
 has proved successful in pertussis (whooping-cough), and also in asthma, in 
 doses of 20 to 30 grs., repeated 2 or 3 times a day," etc. So you see it has been 
 used in as large doses as Dr. Wye prescribes it above; but it lias not been used 
 as long, generally, and that is the probable reason that it has not proved more 
 beneficial heretofore. Even in doses of 10 to 15 grs. it has held tits in check, 
 and in such doses may be continued for years safelj' ; watch in all ca.ses, how- 
 ever, for any of tlie above named bad symptoms and stop or lessen the dose as 
 directed. 
 
 II. Pill for Epileplic Fits in the Early Stages. — Sulphate of zinc and cay- 
 enne pepper, each 60 grs. ; rhubarb and ipecac, each 30 grs. ; all pulverized and 
 made into 00 pills, with solid ext. of hyoscyamus, enough only to form into 
 pill mass. Dose — Take 1 pill night and morning one week, then stop a week,, 
 and so on every other week. 
 
DR. CHASE'S RECIPES. 313 
 
 Remarks. — Dr. Gunn, in his " New Family Physician," says of it: "An 
 important remedy, and has cured many cases of epileptic fits, when taken in 
 early stages. " 
 
 SALT WASHINGS, DRY RUBBINGS, ETC.— Important in 
 all Chronic Diseases, Especially of an Inflammatory Character. — 
 In all chronic diseases, and especially diseases of an inflammatory character, 
 as catarrh, throat, bronchial or lung difficulties, inflammation of any or all 
 these parts named, or inflammation of the stomach, liver, kidneys, bladder, 
 uretlira, vagina, white swelling, and any or all other swellings or inflammation, 
 and in fact in all conditions and at all times of life, it is of the utmost impor- 
 tance, not only to keep the whole surface clean by bathing or washing, at least 
 twice a week in summer and once a week in winter; but in all chronic or long- 
 standing diseases, it is very important to stimulate the skin by salt-water wash- 
 ings, every other morning (Sunday morning being set for a soap and water wash- 
 ing), followed by brisk rubbing of the whole surface, which equalizes the cir- 
 culation, helps to break up congestions (an undue amount of blood in any 
 organ or part), putting the whole machinery of the circulatory system (heart, 
 arteries, veins, and the smaller vessels near the surface known as capillaries), 
 into complete working order, without which perfect health cannot be long 
 maintained. 
 
 I. StrengtJi of Salt Water. — Dissolve }^ a tea-cup of common barrel salt in 
 3 pints of water (in winter the water should be warm and the bath taken in a warm 
 room; in summer, if the water stands in the room over night, it will do very 
 well without warming); then with a sponge, or what is better, a piece of coarse 
 woolen cloth, wash first the arms, neck and body thoroughly, then the loweif 
 limbs and feet, by which time the upper parts will be dry without wiping, when, 
 with another piece of coarse woolen cloth, flesh-brush or hair mitten, rub as 
 hard and long as the friction can be borne, or till the whole surface glows oi 
 burns with the heat caused by the free circulation of the blood in the skin. 
 The morning is the best time to do it, as the system is then free from excite- 
 ment, and, unless you have been too warmly covered, also free from perspira- 
 tion; therefore, lessHkely to "take cold." Do not neglect the feet even, hvit 
 rub all well and thoroughly each time. It is claimed by some physicians that 
 these salt washings and dry rubbings alone will break up and cure many chronic 
 diseases. I know, however, without a good circulation in the skin, health will 
 sooner or later fail. My desire is to impress its importance upon every invalid, 
 for withoiU it not half the speed can be made in curing disease, even with the 
 best of treatment. 
 
 II. Dry Rubbings. — All other mornings and evenings than those for the 
 salt-water washings, the friction or dry rubbing will materially help to bring 
 about the desired circulation of the blood in the skin, as it draws it away from 
 any inflamed or otherwise diseased organ or part of the system. To be done 
 as you undress for the night, and before dressing in the morning. 
 
 III. Cold Fret. — In all cases of habitual cold feet, the foregoing plan of 
 washings and rubbings is also of the utmost importance, making the friction, 
 or rubbings, of the lower limbs and feet the most thorough. 
 
214 DR. CHASE'S ItEClFES. 
 
 IV. The advantages of tliese wiishings and rubbings will soon be realized 
 if the directions are faithfully carried out. If a common towel is thoroughly 
 wet in salt water, of the strength above given, then hung up without wringing, 
 and dried, it can be used with advantage on the back and shoulders. It does 
 well, also, to rub the whole surface with the salt, which gives it a "bite," or 
 roughnes.s, taking hold of the surface quickly. 
 
 V. The flesh-brush, a long, crooked or bent one. with which you can 
 reach the back, shoulders and every other part, is very convenient, but co.st 
 from $1 to $2, according to (luality; and the English hair glove, or rather mit- 
 ten, is also a great help for men, but too harsh for women, in their frictions. A 
 mitten made of any coarse sacking will do well for them, or even for men, if 
 they bear on hard in using it; but it matters not so much as to what you use to 
 arouse the surfacu; circulation as it does in this, that by some of these means it 
 must be aroused and also maintained, i. e., to have warm surface if you expect 
 to break up chronic or long-standing inflammatory diseases of any of the inter- 
 nal organs; if you do not do this, or if you cannot do it, the disease will make 
 steady progress against you, not much matter what else you do or take. 
 
 VI. Sweating and Cold Feet in Cases of Debility. — Very often, in cases of 
 debility, tlie feet .sweat considerably, so as to wet the bottoms of the stockings, 
 and the feet consequently become so cold as to make one think they are stand- 
 ing upon a .stone, as it were. In such cases, no matter whether it be with con- 
 sumptives or from othqr diseases, or even if this condition of sweating of the 
 feet is common to any one, the best and only natural course of treatment is to 
 soak the feet in cold salt water — a couple of good handfuls of salt in water 
 enough to nicely cover the feet — from 3 to 5 minutes, night and morning, and, 
 if very bad, also at noon; then wipe dry and use the bru.sh, hair mitten, or a 
 mitten made with some very coarse sacking, until the surface is completely red 
 by the rush of blood to them; then rub also with the hands, and pat or slap the 
 feet with the hands, one on top the other upon the bottom, so that the blows 
 meet, except that the foot and toes are between them; and thus work with them 
 until they begin to get warm; then put on the stockings and you will soon feel 
 such a glow of warmth and comfort that will more than repay for all the discom- 
 fort it has caused you. This must be continued until the difticidt}^ — tendency to 
 sweating of the feet — is overcome, no matter whether it takes a month or a j'ear; 
 and it must be extended to the whole surface of the body and limbs, as in the 
 salt water wa.shings before mentioned, once or twice a week, and with the dry 
 rubbings each night and morning, all the time, as needed ; and if it is done by 
 every person all their lives, they will live years longer than they would without 
 it. And here I will add, that those referred to before as not having a warm 
 room in winter in which they can use the salt water washings, can do this 
 .soaking of the feet in salt water, as I have directed, in the family room, where 
 even a young lady will probably not faint on seeing a gentleman's feet, especially 
 if kept as clean as they ought to be; then the "Swiss movement" or the 
 "Ma.ssage," and rubbing the body and limbs, can be done in the bed, as 
 already pointed out. Of course, in all cases of debility, or of chronic diseases. 
 
DR. CHASE'S RECIPES: 215 
 
 a suitable tonic treatment should be adopted, that will build up the system and 
 meet all other conditions that the case may require. 
 
 VII. Salt Water Washings and Dry Rubbing, WJien Tour Room is Cold, 
 Substitute for. — Some of my patients, whom I had desired to use the salt wash- 
 ings and dry rubbings, have reported that they could not, in cold weather, have 
 warm rooms in which they could attend to it. To such I would say, then, get 
 into bed, and as soon as the bed gets a little warmed up by your presence, lying 
 upon the back, draw one foot up to the body, which elevates the knee, place 
 the other foot upon that knee, which brings the leg near enough to allow you 
 you to pinch the skin, gently, with the thumb and fingers and with the fingers 
 and "heel of the lumd," from foot to knee, several times over, thoroughly; 
 then the upper part of the limb in the same way; then change and do the other 
 in the same manner, both evening and morning before rising. It is called the 
 "Swedish movement," or " massage," and if it is extended to the arms and 
 body so much the better. You can have a common hair brush and use that 
 over the limbs and feet freely too, to close with; or you can straighten down 
 the limbs, and with the bottom and side of one foot against the inside of the 
 other leg you can, with a little practice, make a thorough friction on the inside 
 of the leg, or limb ; then put the knee over the top and outside of the leg and 
 do the same ; then put the toes under the leg, and to the outside, do the same 
 there. The quicker the foot is moved up and down upon its opposite one, the 
 better will be the friction, and the warmer will the feet and limb become; for it 
 can be done nicely upon the top and sides of the foot, as well as upon the leg. 
 Of course, first one, then the other, is to have a " treat." And if it is done well 
 and thorouglily, after the first few times, if your feet and limbs are habitually 
 cold, you will, indeed, think and realize that it is a grand treat, too. One 
 who has never tried it will be astonished at the warmth which five minutes rub- 
 bing thus, to each limb, will give. 
 
 If this plan fails to keep your feet warm all through the night, put on 
 woolen stockings when you wake up and find them cold. Try it, all who have 
 not warm rooms for the water washings and rubbings; and do this, too, every 
 night, and every morning, until warm feet is the rule, not the exception; and 
 thank Dr. Chase as long as you live. I know you will, if you learn to do it 
 thoroughly and well. The upper leg, or thigh, must be done with the hand, 
 brush, small coarse towel, or a woolen cloth, well gathered into a tight ball 
 or handful, that it may not slip around upon itself. The harder you rub the 
 better, and the less time it will take to get up the necessary warmth. 
 
 1. BALM OP GILEAD BUDS, TINCTURE OP— For Cuts, 
 
 Bruises, etc. — Take any sized bottle and fill it, loosely, with Balm of Gilead 
 buds, which have been bruised or cut into two or three pieces, then fill with 
 good whiskey or diluted alcohol (half water, half alcohol), cork and shake 
 occaslonallj"^ for a week or ten days, when it will be ready for use, for wetting 
 bandages applied to cuts, bruises, wounds, sores, etc. (See also ' ' Balm of 
 Gilead Ointment," and remarks following. There is nothing known to be more 
 healing than the Balm of Gilead buds.) 
 
216 DR. CHASE'S RECIPES. 
 
 2. For Coughs and Sore Lungs.— Mix equal parts of honey with 
 Mie tiiHture and take 1 or 2 tea-spoonfuls 3 or 4 times a day. It is considered 
 expectorant, diuretic and somewhat stimulant and tonic. 
 
 TUMORS, POISONED WOUNDS, AND WILD VINE POIS- 
 ONINGS — Earth Cure for. — Take the stratum of clay used for making the 
 best red brick, which lies immediately below the soil. Dry in the sun so it can 
 be put through a sieve; keep in air-tight jars; mix with hot water until of the 
 consistency of putty, and apply w'arm, with a knife, over the tumor, half an inch 
 thick; cover with light brown paper, then bandage with a good strong bandage, 
 and keep it on 24 to 48 hours. This has caused some wonderful cures, I am 
 told. It is also good for some forms of rheumatism, dropsy and poisoned 
 Wounds. — Iloitsekeeper. 
 
 Remarks. — I have no knowledge, onl}^ my judgment, as to the value of this 
 for tumors, but knowing the clay cure to be positive in drawing out the poison- 
 ous effects, swelling, soreness, etc., when poisoned by ivy, I know it will be 
 valuable in poisoned Avounds and, I believe, even good for mad dog bites, if 
 applied quickly after cauterizing; and, therefore, I judge it good for tumors. 
 The clay is very absorbing. I should, however, change it as often as the cov- 
 ering gets dry. (See also Poisoning by Poison Ivy, etc.) 
 
 DIURETICS, VALUABLE.— I. Buchu and uva ursi, leaves of each, 
 1 oz. ; pareira brava root, 1 oz. Mix and divide into 3 powders or parcels, 
 evenly. Directions and Dose — Pour upon one of these parts a quart of boil- 
 ing water, in a covered tin pail or fruit jar. When cool enough to drink, take 
 1 to 3 moderate swallows every 2 or 3 hours, so as to increase the flow of urine, 
 w^hich will use up the quart in about 2 days. If to be kept longer, 6 ozs of 
 good gin will prevent its souring, if strained from the dregs. Used in catarrh 
 of the bladder, irritation of the kidneys, uretha, etc. 
 
 II. Take buchu leaves, 2 ozs., and treat as in I.; when cool add 1 tea- 
 spoonful of bi-carbonate of soda, and 30 drops of fl. ex. of hyoscyamus, and 
 drink all in 2 days. Use more than the above in cases where there is mucus of a 
 stringy character passed in the urine. After a day or two, repeat the same until 
 relieved. If much irritation of the uretha, get 1 oz. of sub-nitrate of bismuth 
 and put into 8 ozs. of soft water, and inject % oz. into the urethra 3 times daily, 
 shaking before pouring out; else, obtain "Humphrey's Marvel of Healing," 
 and add 3 times 'as mvich water as of the "]\Iarvel," and inject in its place. 
 Either is excellent. Retain them 2 or 3 minutes, whichever is used. These are 
 good for any case requiring diuretics. 
 
 HOT WATER CURE— Directions for Using.— The following 
 instructions as to tiic manner of using hot water as a means of restoring health 
 to a generally debilitated or exhausted .system, I take from the Mediatl Bnef, 
 thinking the explanation and directions here given will enable many of our 
 readers to obtain additional helps, over and above what are given under the 
 head of Hot Water in Consumption, Dyspepsia, etc. I have been unable to 
 find where Dr. Salisbury's institute is located, or anything further than given 
 in this quotation, and the different items referred to in this book, as above indi- 
 
DB. CHASE'S RECIPES. 217 
 
 cated; but as I have been using it with satisfaction in several cases of dyspepsia 
 I think it will be found generally useful. I will here say that I 
 recommend the water to be heated to 140" F. in summer, and 145* to 150° in win- 
 ter, in quantity about % tb ^ of a pint as a general thing, and taken about % 
 to % of an hour before meals. If one should be very thirsty at bed-time, then 
 also, but not unless necessary to allay thirst. 
 
 I. " The Water Must be Hot, Not Gold Nor TMkewarm.—T\x\?. is to excite 
 peristalsis (like peristaltic, a successive contraction and relaxing of the muscu- 
 lar coats) of the alimentary canal. Cold water depresses, as it uses animal heat 
 to bring it up to the temperature of the economy (body), and there is also a loss 
 of nerve force in the proceeding. Lukewarm water excites upward peristalsis, 
 or vomiting, as is well-known. By hot water is meant a temperature of 110" 
 to 150° Fahrenheit, such as is commonly liked in the use of tea and coffee. In 
 cases of hemorrhage, the temperature should be at blood heat (98° F.). Ice- 
 water is disallowed in all cases, sick or well. 
 
 II. " Quantity of Hot Water at a DrangM. — Dr. Salisbury first began 
 with one-half pint of hot water, but he found that it was not enough to wash out, 
 nor to bear another test founded on the physiological fact that the urine of a 
 healthy babe suckling a healthy mother — the best standard of health — stands at 
 a specific gravity varying from 1.015 to 1.030. The urine of the patient should 
 be made to conform to this standard, and the daily use of the urinometer (an 
 instrument for telling the specific gravity of the urine, but not generally neces- 
 sary to have nor obtain except in hot-water cures) tells whether the patient 
 drinks enough or too much hot water. 
 
 "For example, if the specific gravity of the urine stands at 1.030°, more 
 hot water should be drank, unless there is loss by sweating. On the other hand, 
 should the specific gravity of the urine fall to 1.010, less hot water should be 
 drank. The quantity of hot water varies usually from J^ pt. to 1)^ pts. at one 
 time of drinking. 
 
 " The urine to be tested should be the urina sanguinis, or that passed just 
 after rising from bed in the morning, before any meals or drinks are taken. 
 
 " The quantity of urine voided in 24 hours should measure from 48 to 64 
 ozs. (11^ to 2 qts.). The amount will, of course, vary somewhat with the tem- 
 perature of the atmosphere, exercise, sweating, etc., but the hot water must be 
 given so as to keep the specific gravity of the infant's standard, to wit: 1.015 to 
 1.020. The urinometer will detect, at once, whether the proper amount of hot 
 water has been drank, no matter whether the patient is present or absent. 
 Another test is that of odor. The urine should be devoid of the rank «n'fto«# 
 smell, so well known, but indescribable. [The absence of this " rank smell " i"* 
 a sufficient guide for home tests; take enough to get rid of this rank odor, is aU 
 suflScient.] 
 
 " The Salisbury Plans aim for this in all cases, and when the patients are 
 true and faithful, the aim is realized, [If a patient will not be true to himself, 
 or herself, you may as well give up trying at once.] 
 
 III. " Times of Taking Hot Water.— One to two hours before each meal, 
 and half an hour before retiring at night. [I have taken it myself, and so recom- 
 
218 DR. CHASE'S RECIPES. 
 
 mended to others, half or three-fourths of an liour, only, before each meal, and 
 have never known vomiting, or even sickness of the stomach to arise.] 
 
 "At first. Dr. Salisbury tried the time of one-half hour before meals, but 
 this was apt to be followed by vomiting. [I have not so found it.] One hour 
 to 2 hours allows the hot water time enough to get out of the stomach before 
 the food enters, or sleep comes, and thus avoids vomiting. Four times a day 
 gives an amount of hot water sufficient to bring the urine to the right specific 
 gravity, (piantity, color, odor, and freedom from deposit, on cooling. [There 
 is probably something of importance in these points, but I have, as yet, at any 
 rate, only recommended to take it 3 times daily, unless thirsty at bed-time.] If 
 a patient leaves out one dose of hot water during the day, the omission will 
 show in the increased specific gravity (weight, by the urinometer), in the color, 
 etc. Should the patient be thirsty between meals, 8 ozs. (half pint) of hot 
 water can be taken any time between 2 hours after a meal and 1 hour before the 
 next meal. This is to avoid diluting the food in the stomach with water. 
 
 IV. " Mode of Taking Hot Water.— In drinking the hot water, it .should be 
 sipped, and not drank so fast as to distend the .stomach and make it feel uncom- 
 fortable. From 15 to 20 minutes may be consumed in drinking the hot water. 
 [About 5 minutes time is all the author took in drinking the hot water, and 
 all he recommends; still, if 1 to 1% pts. are to be taken, a longer time will be 
 needed. But, for ordinary cases of home treatment, I think J^ to % pt. is 
 enough, and especially so if it is taken 4 times daily.] 
 
 V. " The Length of Time to Contimie the Use of Hot Water. — Six months 
 is generally required to wash out the liver and intestines thoroughly. As it pro- 
 motes health the procedure can be practiced by well people throughout life, and 
 the benefits of cleanliness be enjoyed. The drag and friction on human exist- 
 ence from tlie cfTects of fermentation, foulness and indigestible food, when 
 removed by this process, gives life a wonderful elasticity and buoyancy. 
 
 VI. "A(lditio7is to Hot Water.— To make it palatable, in case it is desired, 
 and to medicate it, aromatic spirits of ammonia, clover blossom tea, ginger, 
 lemon juice, sage, salt and sulphate of magnesia (epsom salts), are sometimes 
 added. When there is intense thirst, and dryness, a pinch of chloride of cal- 
 cium (chloride of lime) or nitrate of potash (niter) may be added, to allay 
 the thirst and leave a moistened film over the parched and dry mucus mem- 
 brane siirfaees. When there is diarrhea, cinnamon, ginger or pepper may be 
 boiled in the water, and the quantity drank, lessened. For constipation, a tea- 
 spoonful of sulphate of magnesia, or % tea-spoonful of taraxacum (dandelion 
 fl. ex.) may be used in the hot water. 
 
 VII. "Amount of Liquid {Tea, Caffee or Water) to be Drank at a Meal. 
 —Not more than 8 ozs." [14 pt. or 1 cup of tea or coffee.] " This is in order 
 not to dilute the gastric juice, or wash it out prematurely, and thus interfere 
 with the digestion process. 
 
 VIII. " The Effects of Drinking Hot Water, as indicated, are:— The im- 
 proved feelings of the patient. The fajces (pas.sages) become black with bile, 
 washed down its normal (natural, or healthy) channel. This blackness of fieces 
 lasts for more than six months (I have not found this so, but it may be in some 
 
DR. CHASE'S RECIPES. 210- 
 
 cases), or until the intolerable fetid odor of ordinary faeces is abated (this I liavo 
 found true), and the smell aproximates the smell of healthy infants suckinij- 
 healthy breasts, and this shows that the ordinary nuisance of fetid (bad smell- 
 ing) faeces is due to a want of working out and cleansing the alimentary canal 
 from its fermenting contents. The urine is clear as champaign, free from 
 deposit and odor, or coloring, 1.015 to 1.020 specific gravity, like infants urine. 
 The sweat starts freely after drinking, giving a true bath from center to 
 surface. The skin becomes healthy in feeling and looks. The digestion 
 is correspondingly improved, and with this improvement comes a better 
 working of the machine." [Human system as a whole.] "All thirst and dry 
 mucus membranes disappear in a few days, and a moist condition of the mucus 
 membrane, and the skin, takes place. Ice water in hot weather is not craved for 
 and those who have drank ice water freely are cured of the propensity. 
 Inebriety has a strong foe in the use of hot water." 
 
 Remarks. — The author finds, by personal use of hot water, nearly all the 
 foregoing statements of the Brief to be facts, and I especially hope the last 
 statement shall so prove that ' ' inebriety has a strong foe in the use of hot 
 water," and I feel almost sorry I cannot attest to this from a personal know- 
 ledge, .so anxious am I to do good to my fellow-creatures, knowing, as I do, 
 how much confidence the statement of a fact with which the author has positive 
 knowledge helps one to have faith enough in any certain thing to give it a trial. 
 Let none needing it for that purpose, or any other given here and in other parts 
 of this book, for all purposes indicated here or there, fail to try it. The 
 author, however, can give no greater assurance of his own confidence in the 
 use of hot water than to say that I now arise to go and heat water to take 
 myself, half an hour before my supper, for it does me good, stops all craving 
 for cold drinks and allays all feverishness of stomach, bowels, etc., etc., of this 
 hot day, the thermometer reaching 90" Fahrenheit in my olfice at 3 p. M. 
 
 I take pleasure in closing this department proper, after over three years' 
 labor upon it by introducing a few medical recipes, printed in 1780, all of them 
 being valuable in themselves, hence, given a place here. The headings and 
 the remarks connected with them give all needed explanation. They are as 
 follows: 
 
 CENTENNIAL RECIPES PROM "POOR WILL'S ALMA- 
 NAC," PRINTED IN 1780. 
 
 The few following recipes are from " Poor Will's Almanac," for the year 
 1780. (Probably a brother of "Poor Kichard," Franklin's favorite): Printed 
 and sold by Joseph Cruikshank; on Market street, between Second and Third 
 streets, Philadelphia. 
 
 1. SORE BREASTS AND SWELLED.— Boil a handful of cam- 
 omile and as much mallows in milk and water. Foment with it, between two 
 flannels, as hot as can be borne, every twelve hours. It also dissolves any knob 
 or swelling in any part. 
 
220 DR. CHASE'S RECIPES. 
 
 2. To Prevent the Toothache. — Rub the teeth often with tobacco 
 ashes. 
 
 3. To Cure the Itch. — Mix a little fine bag salt and as much flour of 
 hrimstone, with a little sweet oil. Rub it well in the palms of the hands and 
 dry it in. 
 
 4. To Cure Inward Wounds. — Infuse yarrow twelve hours in warm 
 
 water. Take a cup of this four times a day. 
 
 5. To Clean the Teeth. — Rub them with ashes of burnt bread. 
 
 6. To Prevent the Cramp. — Tie your garter tight under your knee at 
 going to bed. 
 
 7. To Prevent Corns. — Wash the feet often in cold water. 
 
 8. Eyes Inflamed. — Beat up the white of an egg with two spoonfuls 
 of white rose water, into a white froth. Apply this on a fine rag, changing it 
 so that it may not grow dry till the eye is well. [See "Acute Inflammation 
 of the Eye " for corroboration.] 
 
 9. The Rheumatism. — Mix flour of brimstone with honey, equal 
 quantities. Take 3 tea-spoonfuls at night, 2 in the morning, and 1 afterwards, 
 morning and evening, till cured. 
 
 [The following recipe is again inserted in our Almanac at the request of 
 one that has experienced the usefulness of it:] 
 
 10. An Excellent Salve — That has been found very serviceable for 
 sore breasts, fellons, boils, wens, burns and most sorts of gatherings and all 
 sores. — Take 1 pound of rosin, 1 pound of deer's tallow, 1 pound of beeswax, 3^ 
 a pound of thick turpentine and 1 pint of linseed oil. The rosin and wax are 
 to be put on a slow fire, in anew earthen vessel, and stirred with a stick until 
 they are dissolved ; then put in all the other ingredients and keep stirring them 
 till they are all well mixed. Care sho\ild be taken that it does not boil. Strain 
 it into an earthen jar and set it by for use. 
 
 Remarks. — This Almanac showed its remarkable age, but had been well 
 preserved, only the edges of the leaves being in the least marred. The title leaf 
 was the only one torn, and this but a part of the way across it. By a record 
 upon this page, it seems that the work is atrophy of the " late unpleasantness," 
 having been captured from a house in front of the "Yellow House," Va. Hav- 
 ing first seen a notice of the " 100-year-old Almanac," containing, among other 
 things, some "valuable recipes," I dropped a note to the person having it in 
 his pos.session, asking that the "Recipe Doctor" might be allowed to see it. 
 The favor being readily granted, I gave it a careful perusal, and was so much 
 impressed with the honesty of the publisher, and the value of the recipes in 
 particular, that I have deemed it wise to give them a place in my Third and Last 
 Receipt Book, so that they may continue for hundreds of years to come to do 
 the greatest possible good. 
 
CULINAET RECIPES. 
 
 BBEAD, PUDDINGS, PIES, CAKES, SOUPS, MEATS, AND 
 VARIOUS DISHES. 
 
 JBTiJBJ^^A^lD 
 
 Remarks, — If the simple word " bread " only, is spoken, it is always 
 understood to mean white, or bread made from wheat flour. Other kinds 
 always have a descriptive attachment, as Graham, Indian, brown, Boston 
 brown, corn, etc. Two things are especially essential in good bread — lightness 
 and sweetness. If bread is heavy — not light and porous — or if it is sour, it is 
 only fit for the pigs. And it is important to know that good bread cannot be 
 made out of poor flour. In the following these points are nicely explained, 
 together with full and complete instructions in the three necessary processes of 
 making good bread — making sponge, kneading, and baking. 
 
 How to ]y^ake Good Bread. — A loaf of perfect bread, white, light, 
 sweet, tender, and elastic, with a golden brown crust, is a proof of high civiliza- 
 tion; and is so indispensable a basis of all good eating that the name "lady," or 
 " loaf -giver," applied to the Saxon (English, as now understood, for England was 
 overrun and conquered by the people of Saxony, in northern Germany, in an 
 early day, so that now, to say a " Saxon," or of the Saxon race, refers to the 
 English, descended from them, more often than to the people of Saxony itself 
 — and especially Anglo-Saxon always means English) matron, may well be held 
 in honor by wife or maiden. But do all the gracious ladies who preside in our 
 country homes see such loaves set forth as daily bread? 
 
 Inexperienced hotisekeepers and amateur cooks will find it a good general 
 rule to attempt at the beginning only a few things, and learn to do those per- 
 fectly. And these should be, not the elaborate dishes of special occasions, but 
 the plain every -day things. Where can one better begin than with bread? 
 The eager patronage of the over-crowded, carlessly served, high-priced Vienna 
 bakery at the Centennial gave evidence that Americans appreciate good bread 
 and good cofiee, and had, perhaps, some effect in stimulating an effort for a 
 better home supply. To make and to be able to teach others to make bread of 
 this high character is an accomplishment worth at least as much practice as a 
 sonata (a, piece of music); and the work is excellent as a gymnastic exercise. 
 With good digestion, honest personal pride, and the grateful admiration of the 
 family circle as rewards, surely no girl or woman who aspires to responsibilities 
 and joys of home, will shrink from the labor of learning to make bread. 
 
 The whole art and science of bread-making is no mean study. The why, 
 
 321 
 
/ \ 
 
 232 DR. CHASE'S RECIPES. 
 
 as well as the how, should be aimed at, although exact knowledge or science, 
 even in bread-making, is not so simple a matter as some might fancy. Varying 
 conditions, even the temperature of the kitchen, work confusion in the phe- 
 nomena of a batch of bread as surely as in the delicate experiments of a Tyndall 
 or a Huxley. Fortunately, an exhaustive knowledge is not essential to practical 
 success. Skillful manipulation will come with experience, and I have taught 
 the actual art to a succession of imeducated cooks so that, with a little super- 
 vision, they satisfactorily supplied an exacting family. But the mistress, the 
 house-mother, who must give intelligent direction, will not be satlstied without 
 going to the root of the matter. Let her not rest upon her laurels without 
 making sure that her table is constantly supplied with such delicious loaves of 
 " the staff of life " as, with the fragrant, highly-flavored butter of May or June, 
 shall make a tit repast even for the good women whose hand have prepared 
 them. 
 
 Good Flour Essential. — The first requisite to good bread is good flour 
 (and sifted, to enliven it and make it mix more readily). If the very best seems 
 too expensive, make up the difference in cost by eating less cake. With really 
 delicious bread you will do this naturally, and almost imconsciously. 
 
 The Yeast, to Make. — In the country, wiiere fresh yea.st from brew- 
 eries is out of the question, the first process must be making yea.st; and it is 
 well to begin there, and know every step of your way. The commercial yeast 
 cakes must form a basis; from them it is easy to make the potato yeast, which 
 is perhaps the simplest and best of several good forms of soft yeast. Dry yeast 
 cake used directly will not make bread of the first quality. For the yeast, soak 
 three yeast cakes in a cup of tepid water, while sir or ei'glit fair-sized potatoes are 
 boiling. When they are perfectly soft, put the potatoes, with a quart of water 
 in which they were boiled, through a colander, and add a teaspoonful of salt 
 and two of sugar. AVhen tepid, add the yeast cakes, rubbed with a spoon to a 
 smooth pa.ste, and place the whole in a stone jar, and keep the contents at blood 
 heat for twelve hours, when a lively effervescence should have taken place. 
 The yeast will be in perfect condition the next day, and will remain good for 
 ten days or more if kept in a cool celler in a clo.sely covered jar. 
 
 Setting the Sponge. — Many New England housekeepei-s make a great 
 mistake in setting their sjionge over night. One secret of good bread is that 
 every stage of the process must be complete and rapid. Every moment of 
 waiting means deterioration. At the precise moment when the sponge is fully 
 light the bread should be kneaded, and the process of rising ought not to require 
 more than tJiree ho^irs at most. Set your sponge, then, as early in the morning 
 a.s you like, by taking in the bowl or basin kept for the purpose (and you will 
 soon learn just how high in it the sponge should rise) two quarts of sifted flour. 
 Make a hole in the middle with the stirring sjioon; pour in half a pint of the 
 soft yeast, first thoroughly stirring it from the bottom, then mixing with the 
 flour; add tepid water, stirring constantly, until a smooth, stiff l)atter is formed, 
 which stir and beat vigorously with the spoon for at least five minutes after it 
 is perfectly mixed. Cover lightly, and set in a warm place until thoroughly 
 
DR. CHASE'S RECIPES. 223 
 
 light, almost foaming; but be sure rn)t to delay kneading until it begins to sub- 
 side. 
 
 Kneading. — Sift the tlour, saj' 6 qts., in a pan, make a hole in the mid- 
 dle, pour in the sponge; add a pinch of salt, and, dexterously mingling the 
 flour with the soft sponge by the hand, gradually add a (juart of warm milk or 
 warm water, quickly incorporating the whole into a smooth, even mass. Cover 
 the kneading-board with flour, place upon it the dough, which must not be soft 
 enough to stick (fr stiff enough to make much resistance to pressure, and knead 
 vigorousl}' and long. Half an hour's energetic kneading is not too much for a 
 family baking. By that time the bread should be elastic, free froni stickiness, 
 and disposed to rise in blisters. Cover with a soft bread-cloth folded to four 
 thicknesses, and set it where a temperature of about blood-heat will be main- 
 tained. 
 
 In two hours it should have risen to fully twice its volume. Place it again 
 Tipon the board; divide with the hands (which may be floured, or, better, but- 
 tered) a portion of the size which you wish for your loaves, remembering that 
 it will rise again half as much more; lightly mold it into a smooth, shapely 
 loaf, with as little handling as possible, and place in a well-greased pan. Set 
 the loaves back in their warm corner for half an hour, when they should be 
 very light and .show signs of cracking. Bake at once in a hot oven, with a 
 .steady heat, from 45 minutes to 1 hour, according to the 'size of the loaves. 
 Take immediately from the pans and wrap in soft, fresh linen until cold. 
 
 Biscuit From Some of the Dough. — A portion of the dough will 
 make a pan of delicious biscuits by adding a piece of butter as large as an agg 
 to sufficient dough for a small loaf, mixing it lightly but thoroughly, and 
 molding into small round balls, set a little distance apart in the pan. They will 
 soon close up the space, and should rise to twice their first height. The swift, 
 sure touch which makes the work easy, rapid, and confident, will come with 
 practice; but the necessary practice may come only with patience and determi- 
 nation. 
 
 To Make Bread Crust Soft and Delicate. — Take a cup of cream 
 off the pan, and put it into your bread when you are about molding it, and it 
 will cause the crust to be very soft and delicate. 
 
 Remarks. — Knowing this to contain good sound sense, from the fact that I 
 know the Vienna bread has a softer and more delicate crust than common 
 bread, I mention it, believing that one reason, at least, for this is that the Vienna 
 bread is made richer with milk than the common, as you will notice, by com- 
 parison. Bread should not be made too thin and soft, in kneading, nor too stiff 
 and hard; but of such a consistence that when you press the doubled hand 
 upon the mass of dough the depression will quickly rise up again to nearly its 
 former shape. Let beginners be a little careful in all the foregoing points of 
 instruction, and the author has no fears in guaranteeing a bread that they, even, 
 shall not be ashamed of. If bread, or rather the sponge, becomes sour from 
 being set over night (although it is conceded not to be best to set it over night), 
 •or from neglect to knead it at the right time (when just fully light), dissolve a 
 
324 DR. CHASE'S RECIPES. 
 
 teaspoonful of soda (baking soda is always meant) in a little warm milk or 
 •water and work it in, which will correct it. If there is danger at any time, in 
 baking, of burning, or over baking, cover the bread with thick brown paper, or 
 a folded newapaper, until the loaf is done through; and if too hot at the bot- 
 tom to endanger burning, put the oven grate, or a few nails or bits of iron, 
 under the pan, which will prevent it from burning by the admission of air 
 under it. By observing these points you are always safe. 
 
 Bread, Cakes and Pies, to Stand in the Cook Room, After 
 Baking, Till Cool. — Bread and cakes, as soon as baked, should be taken 
 out of the pans, wrapped in suitable cloth and stand till cool in the cook room; 
 pies the same, or simply covered, if too juicy to take out of the pans; for, if 
 put too soon into a cold closet, they are liable to fall, by chilling. After they 
 are cool, put in jars or boxes and keep from the air as much as possible. 
 
 Vienna Bread, or Yeast. — Since the Centennial there has been much 
 said about the Vienna, or yeast bread — called yeast bread from the fact that it 
 is made with the compressed brewers yeast, known by various names, such as 
 "German Pressed Yeast,',' "Patent Yeast," etc., in place of ordinary 3'east, 
 differing from common bread principally in use of a larger proportion of yeast, 
 to the flour used, and also in its being made in smaller loaves. Below you will 
 find, under the head of "The Best Yeast Known," the way the Vienna, or 
 pressed, yeast is made. The following is the process, or way the bread is made 
 at Vienna, and by the bakers who make it in this country, since the Centennial 
 at Philadelphia, where, so far as I know, it was first introduced in the United 
 States. And as I find a very plain description of how to make it given, at the 
 time, in Petersoti'n Ladies National Magazine, I will give it in their words. It 
 says: 
 
 " Sift in a tin pan 4 lbs. of flour; bank it up again.st the sides, pour in 1 
 qt. of milk and water (half-and-half), and mix into it enough of the flour to 
 form a thin batter; then quickly and lightly add 1 pt. of milk, in which is 
 dissolved 1 oz. of salt, and 1% ozs. of compressed yeast. I^eave the remain- 
 der of the flour against the sides of the pan; cover the pan with a cloth, and 
 set it in a place free from draught, for three-quarters of an hour; then mix 
 in the rest f)f the flour, until the dough will leave the bottom and sides of 
 the pan, and let it stand two hours and a-half. Finally, divide the mass into 
 1 lb. pieces, to be cut in turn into 12 parts each. (This, you will see, is for 
 biscuit; for bread this last division is not to be made, and more recentlj-, it 
 is made into rather long, narrow loaves.) This gives square pieces about 3^^ 
 inches, each corner of which is taken up and folded over to the centre, and 
 then tlie cakes are turned over on a dough-board to rise for half an hour, 
 when they are put into a hot oven, that bakes them in 10 minutes, or till 
 done." 
 
 For a Breakfast Loaf.—" Take 1 lb. of the above dough, 2 ozs. of 
 butter, 2 ozs. jjowdered sugar, 2 eggs; beat all well together, in a ba.sin, in 
 the same manner as eggs are beaten, only using the hand instead of the 
 whisk; set in a plain mould to rise for three-quarters of an hour, then bake 
 in a quick oven. When cut. it .should have the appearance of honeycomb. 
 This is a very nice breakfast-cake, and Avill make delicious toast when stale." 
 
 Rcmarkx. — I see that .some of the ladies who have been trying the Vienna 
 bread recommend putting a tablespoonful, or two, of sugar into the sponge. 
 
DE. CHASE'S RECIPES. 225 
 
 -when they begin to knead it. The author does not think it amiss in any kind 
 of bread. 
 
 Vienna Yeast, or the Best Yeast Kno-wn. — A writer, in describ- 
 ing how the compressed, or Vienna, yeast is made, first says: " Vienna bread is 
 the best in the world. It owes its superiority to the yeast used, which is pre- 
 pared in the following manner: Indian corn, barley and rye (all sprouting) are 
 powdered and mixed, and then macerated in water at a temperature of from 
 149 to 167° Fah. Sacchariflcation (production of sugar) takes place in a few 
 hours, when the liquor is racked off and allowed to clear, the fermentation is 
 set up by the help of a minute quantity of any ordinary yeast. Carbonic acid 
 is disengaged during the process with so much rapidity that the globules of 
 yeast are thrown up by the gas and remain floating on the surface, where they 
 form a thick scum. The latter is carefully removed and constitutes the best 
 and purest yeast, which, when drained and compressed, can be kept from 8 to 
 15 days, according to the season." 
 
 Remarks. — Although but very few people may engage in the manufacture 
 of compressed yeast, yet it is a satisfaction to almost every one to know how it 
 is done. 
 
 Potato Bread. — Boil 6 or 8 good sized potatoes, mash fine while hot, 
 then add 1 qt. sweet milk, % cup of white sugar, a good pinch of salt, )<j of a 
 cup of good yeast; have ready a pan of sifted flour, make a hole in the middle, 
 stir in the ingredients; do this about 6 o'clock, and if it gets light before you 
 retire at night, stir it down, sprinkle flour over the top and let it stand until 
 morning, then mix it down again, and when light the third time, knead into 
 loaves. Try this, and if your yeast is good you will never have poor bread. — 
 Mrs. S. T. Dolph, McBride, Mich. 
 
 Remarks. — It will not be amiss to say here, that new potatoes are of no 
 value in bread making. Only those that are fully ripe can be used. 
 
 About Setting Sponge Over Night.— It will be observed that the 
 above recipe for potato bread, as well as most of the following ones, contrary 
 to the instructions of the first recipe, directs to set the sponge over night; but , 
 those who may use them, must act upon their own judgment as to doing so, or 
 in beginning in the morning, depending upon its being cold winter weather, 
 warmth of the room, etc. ; and also depending upon whether they can give it 
 their watchful care during the day, or until the sponge is risen and the whole 
 process completed and the bread baked, thus avoiding all possibility of souring, 
 as it often does if set over night; for, although to a certain extent, by the use of 
 soda, this condition is corrected, yet, after once souring, the bread will never be 
 as good as if kneaded and baked at just the right time, i. e., as soon as light in 
 each process, not having stood to overwork in either case. 
 
 Hop Yeast Potato Bread. — Another lady writer says: " I would like 
 some of the ladies to try my way of making hop yeast bread. Set a sponge at 
 night and be sure to put in a dozen good-sized potatoes. In the morning put 
 half a tea-spoonful of grated alum in half a tea-cupful of water and add to the 
 sponge. Mix quite hard in the pan and let stand till light; then mix down in 
 15 
 
226 DR. CHASE'S RECIPES. 
 
 tlie pan once more before putting in tlie tins. It makes the puffiest bread you 
 ever saw." 
 
 Remarks. — Much has been said against the use of alum in making bread 
 but in the quantity here given for a batch of 3 or 4 loaves, the author would 
 have no fears of using. It gives an additional lightness to bread, and that is the 
 only object of its use. Potatoes also help in this respect, while they also, as 
 well as milk, make bread more rich and nourishing, and which also keeps moist 
 longer than without them. It is well to use both if you have them. 
 
 Rice Bread. — Rice prepared as follows, makes another variety of bread, 
 ■which will please vnvLny tastes at the seaport table: Take 1 pt. of well-cooked 
 rice, 14, pt. of flour, the yolks of 4 eggs, 2 spoonfuls of butter, melted; 1 pt. of 
 milk, 1^ teaspoonful of salt. Directions — Beat these altogether; then having 
 beaten the whites of the eggs to a stiff froth, beat them in also. Bake in shal- 
 low pans, or gem tins. 
 
 19'aples Bread or Biscuit.— Flour, 1 lb. (33^ cups); nice fresh butter, 
 1 oz. (1 rounding tublc-spoouful), worked into the flour, with 1 egg, a little salt, 
 good yeast, 2 table-spoonfuls, and 1 pt. of milk. Mix all well and let it rise one 
 hour; then do not work it down, but cut it in suitable sized pieces and form 
 into biscuit and bake in a quick oven. If baked in a loaf, you have Naples 
 bread. 
 
 Currant Sweet Loaf. — Mix 2 heaping tea-spoonfuls of cream of tartar 
 ■with 1 pound of flour; then rub into it 4 ozs. of butter, as for pastry ; add 8 
 ozs. of currants, 6 ozs. of sugar, and 1 pt. of milk, in which 1 heaping tea- 
 spoonful of soda has been dissolved; add a little salt; spice to taste, and bake. 
 The addition of 2 beaten eggs and 4 ozs. of citron makes a rich loaf. 
 
 Remarks. — This baked in biscuits, or rolled out and cut in strips 1 or lj^x4 
 inches, makes a nice tea or breakfast cake. 
 
 Graham Bread, Western Rural's. — When the author can find argu- 
 ments in favor of any point, whetlier it be the making or use of Graham bread, 
 or \ipon any other subject of value to the public, and perhaps written better 
 than he could do it, he considers that by quoting them, giving the proper credit, 
 which he always does, if the originator is known, the public, as well as himself, 
 are materially benefitted; and in this case, especially, the well-known popular- 
 ity of the Western Rural will undoubtedly influence many persons to use more 
 Graham bread than they otherwise might do, whereby their health will be 
 greatly improved, and certainly no one harmed: and it is by this course that the 
 author in his two former books, as well as in this the third and last which he 
 will ever write, lias done and still is enabled to do a greater good than he other- 
 wise could. I fully agree with llie jiriiiciplos and suggestions, and the way of 
 making, and iiopc tliat every family into whose hands this book shall come, 
 will adopt them and keep their tables siii)plied with this delicious and health- 
 giving bread. The editor says: 
 
 " We are seldom witliout Graham bread on the table, and have noticed that 
 our friends and visitors almost invariably prefer the brown bread to the white. 
 We have often wondered why more people do not use it, especially when we 
 
DR. CHASE'S RECIPES. 227 
 
 take into consideration the fact that it is less trouble to make, being much more 
 wholesome, and yielding a greater amount of nourishment. Some people ^rho 
 are habitually constipated, only need unbolted wheat in some form once a day, 
 with plenty of fruit, to entirely obviate this difficulty. You want good, finely 
 ground Graham flour, and good yeast to begin with. Take your mixing bowl, 
 put into it two table-spoonfuls of any kind of molasses or brown sugar, a table- 
 spoonful of salt, a little over a pint of warm water, and yeast in the same pro- 
 portion that you would for white bread. We use the compressed yeast, and 
 use a little less than 2 cents' worth to make 2 pie-pan loaves. Stir in Graham 
 flour to make a sponge and beat it a few minutes hard, then add a pint of white 
 flour, adding Graham to make it stiff enough to mould, taking care not to get 
 it too stiff. Better have to add a little flour in molding. Let it stand only long 
 enough to get quite light. Mold and put into pans, and when it is light, bake 
 in a moderate oven. Graham requires a few moments longer to bake than 
 white. All bread should be kept at a rather low but even temperature while 
 rising, away from drafts, as a higher temperature produces what is known 
 among chemists as false yeast, which is an advanced stage of fermentation or 
 decomposition, and is unwholesome." 
 
 Remarks. — This last point, as to the temperature being too high, causes the 
 bread, or sponge, to become sour by over working, and would call for soda to 
 correct it whenever this occurs. I will give another wherein the sponge is set 
 with Avhite flour, and also a small amount more added in the morning, which 
 some prefer to an all Graham. There is a caution, too, near its close, against a 
 too hot oven at the beginning, by which the crust is set so soon, the center of 
 of the loaf must necessarily be soggy, as it had not time to rise— because tight — 
 before it was bound down by the setting of the crust from the over-heat. But 
 if 3'ou ever find that your oven is too hot, see plan of covering the bread with 
 paper, as directed with the white bread at first given. I am unable to give the 
 proper credit for the origination of the following, but I know it will make a 
 nice bread if carefully done. 
 
 Graham Bread. — For 4 loaves of bread take 1% cups of good fresh 
 yeast. Sift white flour and mix to rather a stiff sponge with moderately warm 
 water, beat well; add the yeast and beat again; set in a warm place over night. 
 In the morning, when light, add salt, a heaping pint of sifted white flour, and 
 then stiffen with graham, this being the first graham which is put into the bread, 
 Allow it to rise again, and when light, mold into loaves, working as little as pos- 
 sible. When these have raised sufficiently, bake well in a moderately heated 
 oven. If the stove be too hot when the bread is first put in, the crust forms too 
 quickly and the inside of the loaf is apt to be moist and soggy, 
 
 Graham Bread, One Loaf. — Wheat flour, 1 cup ; Graham flour, 2 cups; 
 warm water, 1 cup; soda, IJ^ tea-spoonfuls, dissolved in water; yeast, % cup; 
 molasses, Jsj cup; salt, 1 tea-spoonful. Stir with a spoon, let it rise once, and 
 bake very slowly about 1 hour, or a little longer, as needed. 
 
 Graham Bread with Soda, Started after Breakfast for Dinner, 
 Baked or Steamed. — Graham bread that can be started after breakfast and 
 
228 DR. CHASE'S RECIPES. 
 
 baked before dinner, is made of 1^ pts. of sour milk; 2 scant tea-spoonfuls of 
 soda, dissolved in a little hot water; ^ cup of New Orleans molasses; 1 tea- 
 spoonful of salt; and as much Graham flour as can be stirred in with a spoon. 
 Grease a large bread tin very evenly, as the molasses in the bread renders it 
 liable to stick, put into the oven and bake 2 hours. Have the oven hot when 
 the bread is put in, and toward the last half of the last hour let it cool gradually. 
 Or, this bread may be steamed 1% hours, and be dried off in the oven 20 min- 
 utes. When it is taken from the oven, wrap a towel around the loaf, the tin 
 and all, and in 10 minutes remove from the tin, and keep the loaf wrapped in 
 the cloth until it is sent to the table. 
 
 Remarks. — I am sorry I can not give credit for the originator of this plan, 
 but it is too good to lose on that account, especially as it will help some person 
 ■who may find in the morning that they have not bread enough for dinner. 
 
 Rye Bread. — Set in the evening, with good hops or other good yeast, 
 and mold it in the morning, just the same as wheat bread, only a little stiffer. 
 Let it rise and mold it down again. This makes it spongy. After this it will 
 come up very quick. Shape it into loaves, and, wlicn light enough, bake it in 
 a moderate oven a little longer than ordinary wheat bread. 
 
 Rye and Indian Bread. — Take Indian meal, 2 cups, make in a thick 
 batter with scalding water; when cool add a small cup of white bread sponge, 
 a little sugar and salt, and a tea-spoonful of soda, dissolved. In this stir as 
 much rye flour as is possible with a spoon; let it rise until it is very light; then 
 work in with your hand as much more rye as you can, but do not knead it, as 
 that will make it hard; put it in buttered bread tins, and lot it rise for about 15 
 minutes; then bake it for 1)^ hours, cooling the oven gradually for the last 20 
 minutes. 
 
 Wheat and Indian Bread, Steamed.— Molasses, 1 cup; sour milk, 2 
 cups; soda, 2 tea-spoonfuls; flour and Indian meal, of each 1 pt. Dikections 
 — Beat well together, put into a buttered pan and steam 2 hours. — Mrs. Carrie 
 Cane. 
 
 Remarks. — Perfectly reliable, for I have eaten it of her own make, and I 
 shall never forget the " jolly time " we had while eating it the first time. 
 
 Brown, or Rye and Indian Bread, Steamed.— Indian meal, 1 qt. ; 
 rye flour, 1 pt. ; stir these together and add sweet milk, 1 qt. ; molasses, 1 cup; 
 soda, 2 tea-spoonfuls; a little salt, and steam 4 hours. 
 
 Brown, or Wheat and Indian, Baked.— Indian meal, 2 cups; stir 
 into it 1^ cup of cold water; stir well, and add 1 qt. of boiling water, allowing 
 it to cool; then add 1 cup of molasses and a small soaked yeast cake; then stir 
 in sifted flour to make it as thick as possible with the spoon and let rise over 
 night; knead lightly in the morning, and bake slowly. 
 
 Brown Bread, Rye and Indian, New England Style; or 
 Steamed and Baked. — Ilye flour, 4 cups; Indian meal (the yellow is gener- 
 ally used in making any of the brown breads), 3 cups; molasses, 1 small cup; 
 cream tartar, }^ tea-spoonful; a little salt; mix very soft with sour milk or but- 
 termilk; steam four hours, and then bake two. 
 
DR. CHASE'S RECIPES. 8a» 
 
 Boston Brown, Baked. — Take 4 cupf uls of Indian meal and 4 cupfuls 
 of rye meal (not flour); sift through a coarse wire sieve; add 2 tea-spoonfuls of 
 soda, a little salt, 1 cupful of molasses; 1 cupful of sour milk, and water suffl- 
 cient to make a soft dough. Bake 4 liours in a moderately heated oven, or what 
 would be better, 2 hours in a brick oven. 
 
 Brown, or Minnesota Corn Bread, Steamed and Baked.— Corn 
 meal and flour, each 2cupfuls; sweet and sour milk, each 1 cupful; molasses, 
 ^cupful; salt and saleratus, or soda, eacli 1 tea-spoonful. Put into round tin 
 cans, and steam 1 hour and bake % an hour. 
 
 Brown, or Indian Bread, Baked for Tea. — Sour milk, 1 pt. ; sweet 
 milk, }4 pt-; molasses, 1 cupful; butter, 3^ cupful; eggs, 3; saleratus, 2 tea- 
 spoonfuls, or its equivalent in soda; salt,'l large tea-spoonful; Indian-meal, 1 
 qt. ; flour, 1 pt. Mix all according to general rules, and bake in a deep basin, 
 with oven same heat as for cake, for \% hours, or thereabouts. 
 
 Indian Bread, Baked. — Take 2 qts. Indian meal, add 1 large spoonful 
 of butter, 1 of sugar, a little salt; mix together; pour upon the whole 1 qt. of 
 boiling water; then cool with cold water sufficiently to add 3^ cupful of good 
 yeast. Let it rise for 2 hours, then add wheat flour (if the dough is not thick 
 enough) so as to give it the consistency of "pound cake." Put it into deep 
 dishes, let it rise for 1 hour. Bake in a stove oven. You will find it delicious. 
 — Mrs. L B. Arnold, Ithaca, N. T. 
 
 Indian Bread, Extra, Steamed. — Buttermilk, sweet milk and Indian 
 meal, each 3 cups; flour, 2 cups; soda, 2 tea-spoonfuls; salt, 1 tea-spoonful. 
 Mix, put into a greased or buttered pan (as all should be), and steam 3 hours. 
 
 Old-Fashioned Indian, or Corn Bread.— This is from Mrs. S. N. 
 Ross, Sparta, O., in Toledo Blade: "The recipe which I have is the nearest to 
 the old Dutch-oven corn bread of anything that can now be baked: Two pt. 
 cups of Indian meal, 1 pt. cup of flour, 2 pt. cups of sweet milk, 1 pt. cup of 
 sour milk, % pt. cup of sugar, 1 tea-spoonful of salt, 1 tea-spoonful of soda. 
 Mix, and bake slowly 13^ hours." 
 
 Corn Bread, Southern, Far-Famed. — The following recipes, ob- 
 tained tlirough the Blade, give you the different plans of making the celebrated 
 "Southern Corn Breads "and "Southern Corn Dodgers," and will be found 
 very satisfactory, as well as a very healthful form of bread. The first is f rf)m the 
 "Old Lady" who always knows how to do things in the "Household" 
 line, while the second claims to be an improvement upon that, and the third, 
 the latest style of corn dodger, i. e., baked on tins or in a pan, while the old 
 style or plan was to wrap them in corn husks, or paper, wet, and then bake 
 them in the embers or upon the hot hearth. The " Old Lady " says: 
 
 " Take 2 eggs, beat them well; add 1 pt. of water, and stir well; put in 
 1 tea-spoonful of salt, same of yeast powders, and add meal enough to make a 
 batter that will pour out of the pan. Put a table-spoonful of lard into the bak- 
 ing pan, set it in the oven and let it get hot; pour the batter in it and bake a 
 nice brown. I assure you you will never make any other kind after' eating 
 this." — Old Lady, Mobile, AUi. 
 
230 DR. CHASE'S RECIPES. 
 
 Corn Bread, Southern, Improved. — This writer says: "In the 
 Blade I saw a recipe for the ' far-fanicd Southern Corn Bread.' I was raised 
 in tlie South, and have a few times eaten bread made in that way; but it is not 
 tlie way we make our bread — and as I think there is an 'excellence' about ours, 
 I send you the recipe. Take 1 egg, a tea-spoonful of salt and 1 of soda (if the 
 milk is very sour it will take more soda), and 1% pts. butter-milk; then put in 
 white corn meal enough to make a nice tolerably thick batter. It is very nice 
 baked in a bread pan, but we like it best baked in gem irons, or muffin irons, 
 as some people call them. Whatever it is baked in must be well greased and 
 smoking hot when the batter is put in. Serve while hot. Corn bread never 
 was intended to be eaten cold." — Ilaiothorne, La Place, III. 
 
 Remarks. — It will be noticed that " Hawthorne" calls for white corn meal. 
 The Southern people raise the white corn only, or, at least, almost wholly so; 
 and some people, even in the North, think it makes the best bread. It would 
 be well, then, to give it a thorough trial in the North, and if it proves more 
 valuable than the yellow, let it be raised especially for cooking purposes. I 
 would say in regard to the idea that "corn bread was never intended to be eaten 
 cold," I think it to be an error. I like it best warm, still I have eaten it many 
 hundred times cold, and enjoyed it very much, although I believe it to be 
 healthful while warm, and I know it is ratliermore palatable and pleasant warm; 
 still, if there is any left over, I should by no means throw it away, but warm 
 it up by steaming, else eat it cold, as preferred, or most convenient. 
 
 White Corn Dodgers. — Take 1 pt. of Southern corn meal (white corn 
 meal), and turn over it 1 pt. of boiling water, add a little salt and 1 egg well 
 beaten up and stirred into the batter when nearly cold. Butter some sheets of 
 tin and drop your cakes by the table-spoonful all over the pan. Bake for 25 
 minutes in a hot oven. 
 
 Remarks. — Do not think for a moment, that because you may not have 
 white corn meal, therefore, you can not make corn bread or corn dodgers, for 
 you can; although the yellow meal may not be quite as nice, yet it does make 
 excellent bread, as well as griddle cakes, too, by using a very little white or 
 graham flour with it. 
 
 Salt-Rising Bread, Ho^w to Make. — Knowing my propensities for 
 gathering valuable recipes, a gentleman friend said to me one day: "Doctor, 
 the finest bread I ever ate in my life was at Mrs. J. A. Marks' in Detroit. I 
 wish I had asked her for the recipe, especially for you." As my friend seemed 
 so cnthusiiistic over the elegant bread eaten at the table of i\Irs. Marks I took her 
 name and address and wrote her, asking for the recipe. Here it is in her own 
 words: " Early in the evening I scald 2 table-spoonfuls of corn-meal, 
 a pinch of salt and 1 of sugar, with milk enough to make a mush; then set in 
 a warm place till morning; then scald a tea-spoonful of sugar, 1 of salt and ^ 
 as much soda with a pint of boiling water; then add cold water till lukewarm, 
 and thicken to a thick batter with flour, then add the mush made the night 
 before and stir briskly for a minute or two. Put in a close vessel in a kettle of 
 warm water, not too hot. When light, mix stiff, add a little shortening, and 
 
DB. CHASE'S RECIPES. 231 
 
 mold into loaves It will soon rise and will not require as long to bake as yeast 
 bread — 25 to 30 minutes in a good oven. Great care is required to keep the 
 sponge of a uniform heat (the water should be about as warm as the hand will 
 bear) The finest patent process flour is not as good as a little coarser grade — 
 I prefer Knickerbocker — for this kind of bread. All dishes used in making 
 should be perfectly clean and sweet, scalding them out with saleratus or lime- 
 water." 
 
 Remarks. — My wife has made many loaves after this recipe, and, like my 
 friend, I must say "it is the finest bread I ever ate." 
 
 Salt-Rising Bread No. 2. — A Mrs. Bruce, although she does not give 
 her whereabouts, tells " Aunt Nancy," who inquired through the Blade, how to 
 make salt-rising bread as follows, which will speak for itself, and as many 
 people prefer this kind, I give it a place: " Set your rising in a pitcher, a sugar 
 bowl, or a new tin dipper. Either must be sweet. Have ready a crock or pot 
 with warm water enough to come even with the rising and just hot enough not 
 to burn the finger. Put a plate in the bottom of the crock, so the rising does 
 not scald. Set on the back of the stove or anywhere to keep an even heat. 
 I set my rising about 5 o'clock in the morning, and about 10 o'clock I add 1 
 table-spoonful of flour and stir. If successful, your rising will be ready to make 
 into loaves about 2 o'clock in the afternoon. To set rising, take 1 table-spoon- 
 ful of sifted corn meal, scald it by pouring over it 1 pt. of boiling water and 
 stir quickly. To this add cold water until just hot enough not to scald. Then add 
 a large tea-spoonful of coarse salt, a pinch of soda, a pinch of sugar, and flour 
 enough to make a stiff batter. When risen, sift 4 or 5 qts. flour into the bread 
 bowl. Make a hole in the center and put in a table-spoonful of sweet lard or 
 butter. Pour over this 3 pts. of warm water. Then add your rising. Mix 
 and work in loaves; grease on top. This makes 3 large loaves. When risen to 
 top of pan, bake. Bake in long, deep tin pans, and from a % to % of an hour. 
 When done, let remain in the oven about 10 minutes to soak. Do not wrap it 
 up, but lay on the table until cool. Then put away in a large stone jar. Cover 
 closely, and you will have nice moist, sweet bread. I use coarse flour to set 
 rising and fine to make it up when I can get both. I have had 18 years' experi- 
 ence, and my bread is No. 1." 
 
 Apple Bread, Pumpkin Bread, etc.— A very light, pleasant bread is 
 made in France by a mixture of apples and flour (meaning wheat flour, of 
 course), in the proportion of one of apples to two of flour (say cups or pints, as 
 you please). The usual quantity of yeast employed as in making common 
 bread, and the yeast is beaten with the flour and warm pulp of the apples 
 (dried) after they are boiled and mashed, and the dough is then considered 
 ■ set;" it is then allowed to rise from 8 to 12 hours, then baked in long loaves. 
 Very little water is needed. 
 
 Remarks. — This will make nice and very pleasant flavored as well as 
 healthful bread, but I must caution against giving it too long a time to rise. 
 "Keep an eye on it," and when properly risen make into loaves and bake, lest 
 some one should go by the " 8 to 13 hours." Use judgment in all cases, and 
 
232 DR. CEASE'S RECIPES. 
 
 there will be but few failures. I have known my mother and my wife to use 
 pumpkins in a similar manner, even with corn meal as well as tlour, which gave 
 a pleasant relish to the bread. And if I was a woman I should try peaches 
 which had been peeled before drying, believing that I should get a still finer 
 flavored bread. Not the sourest, but a medium tart apple or peach only should 
 be used. I think the proportion of apple above given is greater than is gener- 
 ally used of pumpkin. About 1 cup to each loaf of bread would, in my opin- 
 ion, be enough, instead of 1 of apple to 2 of flour or meal or rye and Indian, 
 etc. It is used with either or all kinds of bread, when desired, except the 
 Vienna. 
 
PUDDINGS. — General Remarks and Directions. — Puddings are much 
 like cake, and require about the same manipulation (skillful hand-working), and 
 much the same ingredients. Eggs should be well beaten, and usually the whites 
 and yolks are beaten separately although not quite so essential; but if so beaten 
 the yolks should be beaten into the sugar before creaming in the butter, then 
 the whites, having been well beaten ; saving the whites of a sufficient number, 
 when desired, to frost the top of a pudding — latterly called a meringue, made 
 by whipping the whiles of three or four eggs to a froth, with a tablespoon of 
 powdered sugar to each ^gg used, with a little lemon juice, or such other fruit 
 juice, as orange, etc., or some of the flavoring extracts, as rose, cinnamon- 
 waters, etc., as you have or prefer; the pudding, when just done, to be carefully 
 drawn to the mouth of the oven and covered with the frosting, or meringue, 
 and a few minutes more given to nicely brown it ; then taken hot to the table — 
 nothing, it seems to the author, is so out of place as to pretend to have a pud- 
 ding, just baked, come to the table only luke-warm (half cold); for me, I tell 
 them: " Save this for me till tea-time, as I love cold pudding very much." 
 But, of course, I would not add: " I dislike a half-cold one," but I do dislike 
 them "all samee." Bread puddings, or those made with corn-starch, rice, or 
 fruits, require only a moderate oven to bake them; while butter or custard pud- 
 dings require not only a quick oven, but should go into it as soon as all the 
 ingredients are mixed in with a final thorough beating, or stirring, and placed 
 in the oven at once. The pudding-dish should always be well buttered, and, if 
 to be a boiled pudding, the cloth must be first dipped into boiling hot water, 
 then well floured on the outside. If boiled in a basin 6r mold, it must be but- 
 tered, and if a cloth is to be tied over it, it is to be treated the same as for boiling 
 in a cloth ; then when done, either way, dip into cold water, which will allow it 
 to be emptied at once, without sticking, into a suitable dish to place upon the 
 table ; but always keep covered with the cloth or a napkin until placed upon the 
 table, but there ought to be no delay in serving after it is emptied out of the 
 cloth. It is usual to direct that " puddings be tied loosely," but you will see in 
 the first receipt, that this plan is wrong, as it gives too much chance for water to 
 get in and make them "soggy." Steam puddings often swell up and crack 
 open — a sure sign of tightness. In boiling a pudding, remember this, the water 
 must be boiling before the pudding is put in, and not allowed to slacken lest it 
 becomes clammy or "soggy," as the sailor calls it in the first receipt. Keep the 
 pudding also well covered all the time by pouring in boiling hot water, if 
 needed, from time to time. To prevent the pudding from adhering or sticking 
 to the kettle, cloth or dish, while boiling move it occasionally or else put a tin 
 cover of some other dish into the bottom of the kettle, to make at least half an 
 
 233 
 
284 DR. CHASE'S RECIPES. 
 
 inch space from the kettle — the rim around the cover docs this. To show the 
 real vahii; of the old Enghsh plum pudding, I take my first one from the New 
 York Times, as related ])y a sailor^the second mate on a ship from New York 
 to Liverpool — in which case, of course, even the half of the Christmas plum 
 pudding saved (?) the sliip and quickly brought all safely to their desired 
 haven. Note well the instructions given in the receipt part of the item, as they 
 will all be found correct and worthy to be followed, on land as well as on the 
 sea. I take the item from the Detroit F^'ee Press, but it originated with the 
 Times, as credited above. It is as follows: 
 
 English Plum Pudding. — It was about the stormiest voyage I ever 
 see. We left the Hook on November 5, 1889, in a regular blow, and struck 
 worse weather off the Banks (New Foundland), and it grew dirtier every mile 
 we made. The old man was kind of gruff and anxious like, and wasn't 
 easy to manage. This ain't no Christmas story, and ain't got no moral to it. I 
 was second mate and knowed the captain pretty well, but he wasn't sociable, 
 and the nearer we got to land according to our dead reckoning (for we hadn't 
 been able to take an observation) the more cross-grained he got. I was eating 
 my supper on the 24th, when the steward he comes in, and says he, " Captain, 
 plum pudding to-morrow, as usual, sir? " It wouldn't be polite in me to give 
 what that captain replied, but the steward he didn't mind. All that night and 
 next day, the 25th of December, it was a howling storm, and the captain he 
 kept the deck. About 3 o'clock Christmas day dinner was ready, and a 
 precious hard time it was to get that dinner from the galley to the cabin on 
 account of the green .seas that swept over the ship. The old man, after a bit, 
 came down, and says he, "Where's the puddin'?" The steward he come in 
 just then as pale as a ghost, and says he showing an empty dish: "Washed 
 overboard, .sir." It ain't necessary to repeat what that there captain said. 
 Kind of how it looked as if the old man had wanted to give himself some 
 heart with that pudding, and now there wasn't none. I disremember whether 
 it wasn't a passenger as said "that, providing we only reached port safe, in 
 such a gale puddings was of no consequence." I guess the old man most bit 
 his heacl off for interfering with the ship's ' regidations. Just then the cook 
 he came into the cabin with a dish in his hand, saj'ing: "There is another 
 pudding. I halved 'em," and he sot a good-sized puddm^ down on the table. 
 Then the old man kind of unbent and went for that puddmg and cut it in big 
 hunks, helping the passenger last, with a kind of triumphant look. He hadn't 
 swallowed more than a .single bit than the first mate he comes running down, 
 and says he: " Lizard Light on the starboard bow, and weather brightening 
 up." "How does she head?" "East by north." "Then give her full three 
 points more northerly, sir, and the Lord be praised." And the captain, he 
 swallowed his pudding in three gidps, and was on deck, just saying, " I 
 knowed the pudding would fetch it." and he left us. We was in Liverpool 
 three days after that, though a ship that started the day before us from New 
 York was never heard of. This here is the receipt for that there pudding: 
 
 Take six ounces of suet, mind you skin it and cut it up fine. Just you use 
 the same quantity of raisins, taking out the stones, and the same of currants: 
 always wash j'our currants and dry them in a cloth. Have a stale loaf of 
 bread, and crumble, say three ounces of it. You will want about the same of 
 sifted flour. Break three eggs, yolks and all, but don't beat them much. Have 
 a teaspoonful of ground cinnamon and grate half a nutmeg. Don't forget a 
 teaspoonful of salt. You will require with all this a half pint of milk — we 
 kept a cow on board of ship in those days — say to that four ounces of white 
 sugar. In old days angelica root candied wjisused; it's gone out of fashion 
 now. [Angelica grows all over the United States, as well as Europe, has 
 
DR. CHASE'S RECIPES. 235. 
 
 a peculiar flavor, and was, at least, once believed to be a very valuable medi- 
 cine, but used more, of late, merely for the agreeable flavor it imparts to other 
 medicines. The root is of purplish color, and is to be sliced up and cooked in 
 sugar, if "candied," as referred to above, the same as citron or lemon, etc., are 
 done. King sets it down as "aromatic, stimulant, carminative, diaphoretic, 
 expectorant (this often used in cough or lung medicines), diuretic and emen- 
 agogue." Used in flatulent colic and in heartburn. It is said to promote the 
 menstrual discharges. In diseases of the Urinary organs, as calculi and passive 
 dropsy, it is used as a diuretic, in decoction with vvmrsa and eujiatoriavm 
 jmrptbseum (queen of the meadow). Dose — of the powder 30 to 60 grs. ; of the 
 decoction (tea), 2 to 4 ozs, 3 or 4 times a day. There are several species, or kinds, 
 of it, any of which may be used medicinally as a substitute for other kinds.] Put 
 that in — if you have it — not a big piece, and slice it thin. You can't do well 
 without half an ounce of candied citron. Now mix all this up together, adding 
 llie milk last in which you put half a glass of brandy. Take a piece of linen, 
 big enough to double over, put it in boiling water, squeeze out all the Avatcr, 
 and Hour it; turn out your mixture in that cloth, and tie it up tight; gdod cooks 
 sew up their pudding bags. It can't be squeezed too much, for a loosely tied 
 pudding is a soggy tiling, because it won't cook dry. Put in 5 qts. of boiling 
 water, and let it boil 6 hours steady, covering it up. Watch it, and if the 
 water gives out, add more boiling water. This is a real English plum pud- 
 ding, with no nonsense about it. 
 
 Eeinarks. — It has always appeared to the author that an occasional incident 
 like the above sea voyage, in connection with a recipe, or receipt, (recipe is the 
 proper spelling, but receipt is much the more common manner of speaking), 
 not only gives relief to the mind from the sameness of the receipts, or descrip- 
 tions, but also helps one to remember the modus operandi (manner of operation) 
 of the whole instructions and directions of the receipt. 
 
 An incident like this one here given will also give a subject for conversa- 
 tion, and also call for the relation of other incidents known, or passed through, 
 by some of those who may be gathered around the Christmas board, when the 
 old English plum pudding, "with no nonsense about it," will be reproduced, if at 
 no other time in the whole year. So I trust to be excused for the space the 
 story part of the receipt occupies. I think, generally, there is no instruction to 
 remove the dry membrane, or skin, as the sailor calls it, from suet ; but it 
 ought to be done, as it is not only indigestible, but hard to chop, becoming 
 more or less stringy and troublesome while chopping. I will give a few more 
 plum puddings, for variety's sake. It is to be understood that when plum 
 pudding is mentioned, it always means a pudding to be boiled. 
 
 Plum Pudding No. 2, and Sweet Sauce for Same.— Bread 
 cnnnbs, 1 lb (3J^ cups); sweet milk, 1 qt. ; eggs, 6; sugar, 1 cup; suet, chopped; 
 English currants, and raisins, each, 1 lb. ; sliced and chopped citron, 3^ lb. ; 
 cinnamon, cloves, nutmeg and allspice, each, }4, teaspoonful; sifted flour to 
 make a thick batter; pour into the flannel cloth (see general directions), tie, 
 leaving very little room for swelling, and plunge into a large kettle of boiling 
 water, and boil for 7 hours, in a well covered kettle, pouring in boiling water, 
 if needed, to keep the pudding covered all the time. This pudding, says a 
 lady writer, in the Free Press, will keep for several weeks, and is nearly as 
 good steamed, as when flrst boiled. 
 
 Sauce for Same. — Sugar, 4 tablespoonsful, rubbed to a cream with 
 
236 DR. CHASE'S RECIPES. 
 
 butter, 2 spoonfuls, and 2 of flour; then add boiling water, 1 pt. , or still better, 
 some of the boiling water in which the pudding was boiled, same amount 
 flavored with lemon or vanilla. "A tin fire-pan, or small tin cover, bottom 
 upwards in the bottom of the kettle,"' she says, 'will prevent the pudding 
 from burning." 
 
 liemarks. — This, to the author, only seems to lack a teaspoonful of soda, 
 and 2 of cream tartar, but if light enough without them, all right. Of course 
 any other extracts as orange, rose-water, or cinnamon-water, can be used, if 
 preferred, with any sauce. But the author would like to see the family in which 
 the above or the following pudding, (made to Englishmen's taste, in rhyme,) 
 ■"will keep for several weeks," unless put " under lock and key." 
 
 Plum Pudding to Englishmen's Taste, No. 3, In Rhyme.— 
 
 To make plum-pudding to Englishmen's taste, 
 
 So all maj'^ be eaten aud nothing to w;iste, 
 
 Take of raisins, and currants, and bread-crumbs, all round; 
 
 Also suet from o.xen, and flour a pound, 
 
 Of citron well candied, or lemon as good, 
 
 With molasses and sugar, eight ounces, I would, 
 
 Into this first compound, next mixst be hasted 
 
 A nutmeg well grated, ground ginger well tasted, 
 
 With salt to preserve it. of such a teaspoonful; 
 
 Then of milk half a pint, and of fre-sh eggs take six; 
 
 Be sure after this that you properly mix. 
 
 Next tie up in a bag, just as round as you can, 
 
 Pvit into a capacious and suitable pan. 
 
 Then boil for eight hours just as hard as you can. 
 
 Plum Pudding, No. 4. — Sifted flour, 3 cups; eggs, 3; a wine-glass of 
 molasses to color it; milk, i^ pt. ; finely chopped suet, 1 large cup; English 
 currants and raisins, each 1 cup; mace, cloves, and cinnamon, % teaspoonful 
 each, or to taste; soda, 1 teaspoonful; cream of tartar, 2 teaspoonfuls; boil for 
 at least 2% hours 3 is still better. The 23^ are sufficient to cook, but the other 
 half-hour's boiling gives a certain lightness to the pudding, which is greatly 
 to be desired. Eat with any good sauce. The following either with the vine- 
 gar or brandy is good: 
 
 Pudding Sauce— Fast or Spirituous.- Sugar, 2 cups, dissolved in 
 boiling water, % pt. ; flour, or corn starch, 2 tablespoonfuls, worked smooth, in 
 cold water, 1 cup, and stirred into the boiling sugar, with nice butter, the size of 
 an egg, (hen's egg); then add two or three tablespoonfuls of good vinegar (more 
 or less as a sharp or mild taste is preferred); or brandy, or good wine, in like 
 quantities to suit the tiuste of self or guests, with cinnamon, nutmeg, or other 
 flavor, as you like. 
 
 Plum-Pudding, No. 5.— Suet, chopped fine, English currants and 
 raisins, each 1 lb.; flour, \% lbs. (about 5 cups); cloves, cinnamon, and nut- 
 megs, each % teaspoonful; salt, 1 tablespoonful. Mix all well together and 
 add molasses, 1 cup; sugar, 2 cups; eggs, 7; sweet milk, J^ pt. Make over 
 night, in the; morning tie in a cloth and boil 4 hours. To be eaten with sweet 
 «auce. Any of the above sauces are known as " sweet sauce." 
 
DR. CHASE'S RECIPES. 23T 
 
 Remarks. — Salt, the author considers, as important in puddings as in bread or 
 cakes, although it is not always mentioned. [See, also, "Suet Puddings, 
 Steamed."] 
 
 Christmas Plum-Pudding, No. 6, Old Style.— Stone 1}4 lbs. of 
 raisins, wash, pick and dry ^^ lb. of currants, mince fine % lb. of suet, cut into 
 thin slices % lb. of mixed peel (orange and lemon), and grate fine % lb. of 
 bread-crumbs. When all these dry ingredients are prepared; mix them well 
 together, then moisten the mixture with 8 eggs, well beaten, and one wine-glass 
 of brandy; stir well, that everything may be thoroughly blended, and press the 
 pudding into a buttered mould; tie it down tightly with a floured cloth, and boil 
 6 hours. On Christmas day a sprig of holly is usually placed in the middle of 
 the pudding, and about a wine-glass of brandy poured roimd it, which, at the 
 moment of serving, is lighted, and the pudding thus brought to the table encir- 
 cled in flames. 
 
 Remarks. — With half-a-dozen plum-puddings none need go without a 
 Christmas day, certainly. The only point that seems to me unreasonable is the 
 long boiling, 8, or even 6 hours, which appears to be more than is needed. A 
 circle of three ladies, to whom I referred the matter, gave it as their judgment 
 that 3 hours would be sufficient. Let English people stick to the old custom, 
 but Americans will find that from 3 to 4 hours will cook them perfectly. [See 
 the Paradise Pudding below, which is only to be boiled 3 hours.] A wine-glass, 
 at least, of brandy is almost universally put into the sauce upon Christmas 
 occasions. 
 
 Paradise Pudding. — Pare, core and mince 3 good-sized tart apples into 
 small pieces, and mix them with J^ lb. of bread-crumbs, 3 eggs, 3 ozs. of cur- 
 rants, the rind of one-half lemon, 3^ wine-glass of brandy, salt, and grated nut- 
 meg to taste. Put the pudding into a buttered mould, tie it down with a cloth, 
 boil for 2 hours, and serve with sweet sauce. 
 
 Remarks. — These fancy names, no doubt, are calculated to convey the 
 idea that the article is to be very nice. The author would prefer to see more 
 common names used, but he takes them as he finds them, so long as the 
 article itself, like this pudding, is really nice. "Angels' Food" has been recently 
 advertised; so these dear creatures will not have to "live on air" much longer. 
 
 Cottage Pudding, or Pudding Baked as Cake, No. 1, and 
 Sauce. — Eggs, 3, well beaten; sugar, 2 cups; butter, J^ cup; sweet milk, 1% 
 cups; baking powder, 1 tea-spoonful; flour to make as cake batter, to dip with 
 spoon into a cake pan to bake. To serve, cut into suitable pieces, for a saucer 
 or side-dishes, with the following sauce: 
 
 Lemon Since for the Pudding. — Boiling water, 3 cups; sugar, % C"P» ^"*" 
 ter, half the size of an egg. Mix. Boil a lemon and cut it into small pieces 
 and add to the sauce, putting at least one piece to each dish of pudding in 
 serving. 
 
 Remarks. — I first ate of this pudding at the City Hotel, Winfield, Kans., 
 kept at that time by S. S. Major, and was so well pleased with it that I got him 
 to take me to the cook, who kindly gave me the recipe, as above, which has 
 proved itself many times since, and it will please all who try it carefully. 
 
238 DR. CHASE'S RECIPES. 
 
 Cottage Pudding, No. 2, "With Sauce for Same.— Sifted flour 
 (flour should always be sifted), 1 pt. ; white of 3 eggs, beaten to a stiff froth; 
 butter, 3 table-spoonfuls; sugar, 1 cup; sweet milk, 1 cup; baking powder, 3 
 teaspoonfuls. Mix, and sprinkle granulated sugar over the top. 
 
 Sauce fur the Same. — Sweet milk, 1 pt. ; sugar, % cup; yolks of 2 eggs, 
 beating and stirring well while being boiled together; flavor with lemon. Of 
 course, any otlicr flavor can be used. 
 
 Cottage Pudding, Quickly Made, No. 3, With Sauce for 
 Same. — Sugar, raisins and sour cream, each 1 cup; flour, 2 cups; soda, 1 tea- 
 spoonful; 2 eggs; 1^ grated nutmeg; bake in long cake tin. 
 
 Sauce for Same. — Sugar, 1 cup; butter, % cup; flour, 4 heaping table- 
 spoonfuls; rub all well together, and grate in the other half of the nutmeg and 
 pour on boiling water, 3 pints; let it boil up once, and it is ready for use. Use 
 freely, as there is plenty of it; and light cottage puddings take up sauce as 
 freely as a toper does whiskey — all he can get. I can take the sauce freely, but 
 beg to be excused on the whiskey, although I do not object to a little spirits in 
 pudding sauce. Sugar makes it palatable, if but little is used. 
 
 Cottage Pudding, No. 4, Steamed. — Sugar and sweet milk, each 1 
 cup; melted butter, 3 table-spoonfuls; 1 egg; flour, 1 pt.; soda, 1 tea-spoonful; 
 cream tartar, 2 tea-spoonfuls. Steam in suitable dish 1}^ hours. Serve with 
 any sauce desired. 
 
 Custard Pudding. — Sweet milk, 1 pt. ; peel of 1 fresh lemon; lump 
 sugar, J4 11).; eggs, 4. Directions — Shred (cut in long thin strip.s) the lemon 
 peel very fine, and put it into the milk, bringing to a boil; then take out the 
 peel and add the sugar and pour the scalding milk upon the eggs, which have 
 been well beaten. Put into a basin or tart dish, and set in a sauce pan with 
 boiling water to reach only half way up. Do not boil the water, but keep it at 
 bubbling heat for 20 minutes, or until the cu.stard sets. 
 
 Remarks. — Very nice, hot or cold. Orange or other flavoring may take 
 the place of lemon, if preferred. 
 
 Pudding with Chopped Eggs, a la Creme.— Boil 6 eggs hard, 
 chop fine; have grated bread sufficient. Put into a buttered dish, alternate 
 layers of the chopped egg and grated bread to fill the dish, or nearly so; put 
 butter in small bits, 1 table-spoonful over the top; a little salt and pepper; then 
 pour on boiling sweet milk, 1 pt. Bake to a light brown. To be served warm 
 with very nice butter. 
 
 Cream, or Custard Pudding, No. 1.— Sweet cream, 1 pt., into 
 which stir smoothly fine sifted flour, 1 cup; put over the fire and stir until 
 ■quite thick, take off, and when cool, stir in 4 well beaten eggs; white sugar, 2 
 cups, and chopped citron, 1 cup. Bake till set onlj'. If a custard is baked 
 too long it becomes watery, which is considered to spoil them. To be eaten 
 cold, with or without sauce as preferred. 
 
 Custard Pudding, "Dandy," No. 2.— Sweet milk, 1 qt.; flour, 2 
 table-spoonfuls; wliitc sugar, 5 table-spoonfuls; a pinch of salt and a little mace. 
 Directions — Mix the flour, salt, mace and 4 spoonfuls of the sugar with the 
 
DR. CHASE'S RECIPES. 239 
 
 milk; beat the j'olks of the eggs and stir in also, and place in the oven to bake, 
 stirring with a spoon 2 or 3 times after putting it into the oven, which prevents 
 the flour from settUng; beat the white of the eggs with the other spoonful of 
 sugar and spread on the top, just before done; replace in the oven to cook the 
 eggs and to give the top a nice brown. Serve with a little granulated or pow- 
 dered sugar. 
 
 Remarks. — The word "dandy" here simply means "tiptop," or very nice. 
 
 Snow Pudding, With Gelatine, Very Nice— No. 1.— Pour boil- 
 ing water, 1 pt., over J-^ box of Cox's gelatine; add sugar, 2 cups, to the juice 
 of 2 lemons; put peel and all in, and mash all togetlier. Let simmer till the 
 gelatine is dissolved; when only lukewarm, strain through a thin cloth into the 
 dish in which you are to send it to the table. When cold and formed, or hard- 
 ened, beat the whites of 3 eggs to a stiff froth, with 1 table-spoonful of pow- 
 dered sugar, and place on top. And if, on especial occasions, you would give 
 variety, make a soft-boiled custard with tlie yolks of the eggs and spread a 
 layer over the white; then put bits of any jell, or bits of different-colored jells, 
 thickly — i. e., % to 1 inch apart — over the top of all, so that each guest will 
 have several bits in the dish. — Miss Tillie Bratshaw, Detroit. 
 
 The following sauce is from the same person: 
 
 Snow, or "White Pudding Sauce. — Beat powdered sugar, 1 cup, 
 ■with butter, %^ cup, till white and foamy. Just before sending to the table, add 
 2 tea-spoonfuls of boiling water, no more, no less. If rightly made, it will drop 
 from the spoon, white and light as snow. 
 
 Remarks. — The lady who gave me these recipes was the daughter of a 
 special friend of mine, with whom I have frequently dined, and therefore know 
 her ability and taste in getting up very nice dishes. 
 
 Pudding Sauce, Strawberry Color and Flavor.— Rub butter, J^ 
 cup; sugar, 1 cup, to a cream, adding the beaten white of 1 egg and 1 cup of 
 nice ripe strawberries, thoroughly mashed. This, in the season of strawberries 
 or other berries, gives a nice color, as well as flavor, to the sauce. 
 
 Snow Pudding, with Corn Starch, No. 2. — Dissolve, or rub up 
 smoothly, 3 table-spoonfuls of corn starch with cold water; then pour on 1 pt. 
 of boiling water; beat well the whites of 3 eggs and stir in, it all being done in 
 a suitable earthen dish, to steam it in 10 or 15 minutes. 
 
 Sciiice for Same. — Beat the yolks of the eggs into 1 cup of sugar, then the 
 same amount of sweet milk, and 1 table-spoonful of butter; boil till quite 
 thick. If enough is made to leave over, it is nice cold at tea-time; many prefer 
 it cold. 
 
 Sauce for Puddings— The Author's Favorite. — The best sauce to 
 suit me is made by using rich cream with plenty of pulverized sugar, so the 
 spoon will fetch it up from the bottom of the " boat," or bowls, at every dip — 
 and I like to dip deep every time; milk does very well, but it is well-known that 
 it is not so rich as cream ; but half-and-half does excellently. Use any flavor- 
 ing you please ; grated nutmeg is the most common with cream sauce. 
 
240 DR. CHASE'S RECIPES 
 
 Tapioca Pudding, No. 1.— Sweet milk, 1 qt. ; tapioca, 1 cup; eggs, 2; 
 sugar, 4 tiiblespoonfuls; butter, half the size of an egg; a little salt, nutmeg to 
 taste. Directions — Put a part of the milk upon the tapioca for 1 hour ; beat 
 the eggs and sugar together; mix all and bake. 
 
 Tapioca Pudding No. 2. — Tapioca, 2 cups; sweet milk, 4 cups; eggs, 
 4; butter, 1 heaping table-spoonful; sugar, 1 cup, or to taste; a grated lemon 
 peel improves it. Directions — Soak the tapioca in the milk 1 hour; then put 
 into a rice kettle, or tin pail, set in an iron pot, or kettle, of hot water, and cook 
 till soft. When soft, or done, put into the baking dish, with the butter, eggs 
 well beaten, sugar, lemon peel, etc., and bake about i^ hour. Orange peel 
 may be used in the same manner, or it may be flavored with any fruit extract 
 desired. [A rice kettle is a double dish, or double kettle, on the same principle 
 as a glue-pot (generally made of tin), smaller at the top than bottom, to allow 
 another one made smaller at the bottom than at the top, to set inside of it. 
 The inner dish luxs a cover, and the outer one a lip, or nose, to allow pouring in 
 water, as may be necessary, while cooking the rice or other articles which burn 
 easily, if not surrounded with water. Tinners know them as rice kettles. 
 They are exceedingly handy for cooking, not only rice, but tapioca, sago, oat 
 meal, etc.] 
 
 Tapioca Pudding, with Apples, No. 3, Without Milk or 
 Eggs. — Tapioca, 1 cup; water, l^.y P'^-^ apples, 6 good sized tart ones; sugar, 
 lemon or nutmeg. Directions — Soak the tapioca in water over night. 
 Pare and punch the cores from the apples, with a tin apple corer — a piece of 
 tin rolled into cylinder shape, about fg of an inch in diameter, and soldered 
 together— (at the proper time to have the pudding ready for dinner), and place 
 them in a pudding dish, till the holes with sugar and sprinkle some over them, 
 grate on nutmeg, or put on powdered cinnamon, or other flavor, as preferred, 
 pour over a cup of water and bake till quite soft; then pour over the tapioca in 
 the milk, and bake 3^ to 1 hour. (See also " Danish or Tapioca Pudding.") 
 
 Savce for Same, Hard. — Butter, 1 cup; powdered sugar, 2 cups; wine, ]4. 
 cup, or brandy, 2 table-spoonfuls; the juice of 1 lemon or orange, and nutmeg, 
 1, grated. First beat the sugar and butter to a cream, then add the wine or 
 brandy, and the lemon or orange juice, and the nutmeg, stir all well together 
 and set on ice to cool, if you have it. The wine, or brandy, and the fruit juice 
 may be left out, and still you have a nice sauce, good enough for anybody; but 
 as some persons will use them we have to give them. 
 
 Sago Pudding. — Sago, 3 table-spoonfuls; milk, 1 qt.; peel of 1 lemon; 
 nutmeg, ^^ of 1; eggs, 4; a little salt. Directions — Boil the sago in the milk, 
 in the rice kettle (double kettle) till done; remove from lire, and when cool stir 
 in the beaten eggs, salt and sesusoning, and bake about 1 hour. 
 
 Sauce for Same. — Eat with sugar and cream, if you have it, if not rub 1 
 butter to 2 sugars, with a little nutmeg, if the pudding is not highly flavored. 
 Almost any pudding is nice to be eaten with plenty of sugar and rich cream. 
 Even milk does pretty well, if rich with sugar and nutmeg (mo.st people like the 
 flavor of nutmeg), at least I have yet to find the first one who does not 
 
DR. CHASE'S RECIPES. 241 
 
 Orange Pudding. — Peel and slice 4 large oranges, lay them in your 
 pudding dish and sprinkle over them 1 cup of sugar. Beat the yolks of 3 eggs, 
 J^ cup of sugar, 3 table-spoonfuls of corn starch, and pour into a quart of boil- 
 ing milk; let this boil and thicken; then let it cool a little, before pouring it 
 over the oranges. Beat the whites of the eggs and pour over the top. Set it 
 in the oven to brown slightly. — Mrs. R. McK. of Jackson, Mich., in Farm and 
 Fireside. 
 
 Pop-Corn Pudding. — Sweet milk and pop-corn, each 3 pts. (each ker- 
 nel must be popped white, and not a bit scorched); eggs, 3; salt, J^ teaspoonf ul. 
 Bake % hour. 
 
 Sauce for Same. — Sweetened cream or milk. 
 
 Chestnut Pudding. — Peel off the shells, cover the kernels with water, 
 and boil till their skins readily peel off. Then pound them in a mortar, and to 
 every cup of chestnuts add 3 cups of chopped apple, 1 of chopped raisins, )^ 
 cup of sugar, and 1 qt. of water. Mix thoroughly, and bake until the apple is 
 tender — about % hour. Serve cold with sweet sauce. 
 
 Remarks. — Whoever loves chestnuts (and who does not) will like the flavor 
 of this pudding. Take out a chestnut from the boiling water, and drop it into 
 cold water a moment, and if the dark skin will rub off with the thumb and 
 finger (which is called blanching), they have boiled enough. 
 
 Salt Pork Pudding. — Chop very fine 1 large cup of salt pork, which 
 has been sliced and soaked in milk over night. Add to it 1 cup of molasses, 
 with 1 tea-spoonful of saleratus or soda stirred into it. Three-fourths cup of 
 sweet milk; 1 cup of stoned raisins or currants; 1 tea-spoonful each of ground 
 cinnamon, cloves and nutmeg. Add flour enough to make as stiff as a berry 
 pudding. Steam in a cloth or boil for 4 hours. 
 
 Sauce for Same. — For a sauce take 1 cup of white sugar and pour over it 
 the same quantity of boiling water; when melted stir in two well beaten eggs. 
 Flavor with vanilla or lemon. 
 
 Remarks. — If made nicely it will equal rock cake, and keep well, if made 
 in large quantities. 
 
 Fig Pudding, Boiled. — "Cooking for Invalids" directs fig puddings 
 to be made as follows: Chop ^ lb. of figs very finely; mix with them coarse 
 sugar, \^ lb. ; molasses, 1 table-spoonful; milk, 4 table-spoonfuls; flour, J-^ lb. 
 {1% cups); suet, chopped, J^ lb.; 1 egg and a pinch of grated nutmeg; put the 
 pudding into a buttered mould, and boil 5 hours. 
 
 Remarks. — Nothing said about a sauce; but any of the "sweet sauces" 
 would be nice for it; or the " sweetened cream," as the prune pudding below. 
 
 Prune Pudding. — Prunes, % lb., boiled soft and thick; remove the pits, 
 chop tine, and stir in coarse sugar, a scant cup; the whites of 6 eggs, beaten 
 stiff. Bake a light brown. Serve with sweetened cream or milk, with nutmeg 
 to suit. 
 
 Apple Pudding, No. 1, Dutch.— Flour, 1 pt. {\% cups); salt, ^ tea- 
 spoonful; baking powder, 2 tea-spoonfuls, or 1 of cream of tartar; soda, )^ tea 
 16 
 
243 DE. CHASE'S RECIPES. 
 
 spoonful. Rub 1 tablespoonful of butter into the flour. Beat 1 egg and add 
 to if, and ^ of a cup of milk. Mix tha flour into a dough thick enough to 
 spread Jo an incli tliick in a baking tin. Peel and cut in eigliths 4 apples and 
 place them in rows in the dough, narrowest edge down. Sprinkle over it 2 
 table spoonfuls of sugar and bake in a quick oven 20 minutes. Serve with the 
 following: 
 
 Lotion Satice f&r Same. — One cupful of sugar and 2 cupfuls of water put 
 on to boil; 3 tea-spoonfuls of corn starch into a little cold water and stir into the 
 boiling syrup; cook about 8 minutes, adding a little more water when thick; 
 juice and grated rind of ^ a lemon, 1 tablespoonful of butter; stir until the 
 butter is melted and serve at once. Items — It is well to have the pan buttered 
 and everything ready before wetting up the dough. If the dough is too soft it 
 will rise and fall; just thick enough to drop and to spread. — Blade Household. 
 
 Apple, Peach, or Other Fruit Pudding-Pie, or Pie-Pudding, 
 H"©. 2, Yankee Style.— Sweet milk, 1 cup; 1 egg; butter, 1 table-si)oonful, 
 heaping; baking powder, 1 tea-spoonful; flour, 1 cup, orsulflcient to makeratlier 
 a thick batter ("batter" means like cake — better to handle with a spoon, or to 
 pour out); a little salt; tai't, juicy apples to half fill an earthen pudding-dish, 
 Directions — Stir the baking powder into the sifted flour; melt the butter, beat 
 the Qt^g and stir all well together; having pared and sliced the apples or peaches, 
 buttered the dish and laid in the fruit to only half fill it, dip the batter over the 
 fruit to wholly cover it, as with a crust; the dish should not be quite full, lest 
 as it rises it runs over in baking. Bake in a moderate oven to a nice brown, to 
 be done just "at the nick of time" for dinner. Turn it bottom up upon a 
 pie-plate, and grate over nutmeg or sprinkle on some powdered cinnamon or 
 ■other spices, as preferred ; then sprinkle freelj' of nice white sugar over all and 
 serve with sweetened cream or rich milk, well sweetened. Peaches, pears, 
 strawberries, raspberries, blackberries, etc., in their season, work equally as 
 well as apples. — Mrs. Sarah A. Earley, Mt. Pleasant, loion. 
 
 Remarks. — This plan avoids the soggy and indigestible bottom crust of pie; 
 and it matters not whether you call it pie or pudding, it eats equally well, even 
 cold, with plenty of sugar and milk, having the cream stirred in. 
 
 Apple Short-Cake Pudding, No. 3, With Sour Cream and 
 Buttermilk. — Fill a square, deeji bread-tin ).^ or % f^Jl of pared and sliced 
 tart apph's; make a thick batter of J^ cup each of sour cream and buttermilk, 
 1 tea-spoonful of saleratus, a little salt, and flour, sifted, to make quite stiff, a 
 little stiffer than for cake; turn this ov(!r the apples; bake 40 minutes, and serve 
 with sauce, or cream and sugar with nutmeg. 
 
 liemarks. — Other fruit, as peaches, etc., will do nicely with this as well as 
 the No. 2, above; nor woulil an egi? in the batter hurt it a bit. 
 
 Sweet Apple Pudding, No. 4.— Sweet milk, 1 qt. ; eggs, 4; sweet 
 apples, pared and chopped, ',i rounding cups; a lemon, nutmeg and cinnamon; 
 soda, 1^ tea-spoonful; vinegar enough to dissolve the soda; flour tc make as 
 cake hotter. Diuf.ctions— Grate off ^ the rind of the lemon, using all the 
 .juice; beat the yolks very light; add the milk, seasoning and .stir in flour to 
 
DR. CHASE'S RECIPES. 243 
 
 make rather a thick batter, and stir hard 5 minutes; then stir in the chopped 
 apples, then the beaten whites, and finally the soda, dissolved in a little vinegar, 
 mixing all well. Bake in 2 shallow dishes, to ensure cooking the sweet apples, 
 which require more cooking than tart ones — about 1 hour — covering the top 
 with paper the last half hour. To be eaten hot with cream, or milk and sugar. 
 
 Apple Charlotte, or Bread. Pudding With Tart Apples, No. 5. 
 — Butter your pudding-dish, line it with bread buttered on both sides; put a 
 thick layer of apples, cut in thin slices, or chopped, sugar, a little cinnamon 
 and butter on top, then another layer of bread, apples, sugar, cinnamon and 
 butter last. Bake slowly 1^^ hours, keeping the basin, or dish, covered till a 
 little before serving, to let the apples brown on top. — Blade Household. 
 
 Remarks. — No matter whether there is any Blade about it or not, it will be 
 found nice and healthful. 
 
 Apple Custard Pudding, No. 6. — Good-sized tart apples, pared, and 
 the cores punched out with a tin cutter [see "Tapioca Pudding, No. 3," for 
 description], sufficient only to cover the bottom of a large earthen pudding- 
 dish, buttered; set the apples on end, so as to fill the holes with sugar; grate 
 over them a little nutmeg, and cinnamon powder, if liked; then make a rich 
 custard, say with 4 or 5 well-beaten eggs to 1 qt. sweet milk and 1 to 2 cups of 
 sugar, according to the sourness of the apples, and pour over the apples. Bake 
 till the apples are tender; serve with sweetened cream or milk. One apple to 
 be placed in each dish in serving. Very delicious and healthful. 
 
 Bird's-Nest Pudding — Several Styles.— Tart apples, pared and the 
 ■cores punched out, sufficient to cover the bottom of an earthen pudding-dish; 
 till the holes with sugar and grate on some nutmeg; having mashed, say 4 heap- 
 ing table-spoonfuls of sago, mix with cold water to properly fill the dish; pour 
 it upon the apples and bake in a moderate oven about 1 hour. 
 
 Remarks. — Ripe peaches, pears, cherries, prunes, etc., with the proper 
 amount of sugar, may take the place of apples, and tapioca may take the place 
 of sago; time for baking the same. Serve either with cream and sugar, or milk 
 with the cream stirred in. Palatable, healthy and not expensive, as good brown 
 sugar may be used with any colored fruits. 
 
 Dried Peach Pudding.— Dried peaches, 1 pt.; wash, sweeten with 
 sugar, 1 cup, and stew till nicely done, using water sufficient to have plenty of 
 the juices; then, having made a batter with buttermilk, 1 small cup, and % tea- 
 spoonful of soda and a little salt, thicken with flour very stiff; drop in spoon- 
 fuls among the peaches while boiling. Continue the boiling about 20 minutes. 
 An egg and % * ^^P of sugar would improve this puffy paste. Serve with 
 cream and sugar, or sweet sauce, as you choose. Be careful not to burn the 
 peaches in stewing. 
 
 Yorkshire Pudding, English.— Sweet milk, \}4. P*^- : flour, 7 table- 
 spoonfuls (as you lift them up out of sifted flour); a little salt. Directions — 
 Put the flour into a basin with the salt and sufficient of the milk to make a stiff, 
 smooth batter (that is, to be no lumps); then stir in two well-beaten eggs and 
 the remainder of the milk; beat all well together, and pour into a shallow tin 
 
244 DR. CHASE'S RECIPES. 
 
 •which has boon previously rubbed with butter. Bake for 1 hour; then place it 
 under the meat for % an hour to catch a little of the gravy as it flows from the 
 roasting beef. (This is the English way, where they "spit" the beef in roast- 
 ing. See remarks below for the American way, and also about serving on a 
 napkin.) Cut the pudding into square pieces and serve on a hot folded napkin 
 with hot roast beef. — Warne's Model Cookery, London, Eng. 
 
 Remarks,. — The plan of putting the pudding under the roasting beef, where 
 they roast it upon spits (a pointed bar of iron, or several of them, to roast before 
 a fire), as our grandmothers used to roast a goose, turkey or spare-rib, 
 was a very convenient way of moistening the top of the pudding with the rich 
 juices of the beef; but in place of that we, here in America, have the 
 pudding 10 or 15 minutes longer in the oven, but baste it frequently 
 during this time, with the meat drippings; make this pudding only 
 when you are roasting beef; and we serve it upon the plates with the 
 beef, and not upon napkins, which makes too much washing for our 
 wives and daughters. In England, with plenty of "servants," they care not 
 for this extra work. "A hot oven, a well beaten batter, and serving quickly, 
 are the secrets of a Yorkshire pudding," to which the author will add, also a 
 rich meat gravy. 
 
 Hunters' Pudding, Boiled— Will Keep for Months.— Flour, 
 suet finely chopped, raisins chopped, and English currants, each, 1 lb. ; sugar, 
 J^ lb. ; the outer rind of a lemon, grated; 6 berries of pimento (all-spice) finely 
 pow^dered; salt, J^ tea-spoonful; when well mixed add 4 well beaten eggs, a % 
 pt. of brandy, and 1 or 2 table-spoonfuls of milk to reduce it to a thick batter; 
 boil in a cloth 9 hours, and serve with brandy sauce. This pudding may be 
 kept for 6 months after boiling, if closely tied up; it will be required to be 
 boiled 1 hour when it is to be used. — Furm and Fireside. 
 
 Remarks. — This, for hunters going out upon a long expedition, would be a 
 very desirable relish to take along. There is not a doubt as to its keeping (jual- 
 ities, as it contains no fermentive principles; and the fruit and brandy are both 
 imti-ferments, while the long boiling is also done to kill any possible tendency 
 to fermentation. I should, however, boil it in a tin can, having a suitable tight- 
 fitting cover, if intended for long keeping, on the principle of air-tight canning, 
 as well as to be safe from insects, and convenience in carrying. Do not think, 
 however, but what it would be very nice for present use with only 4 or 5 hours' 
 boiling, using the sauce freely, as it is made so dry for the purpose of long 
 keeping. 
 
 Danish, or Tapioca Pudding. — Tapioca, 1 cup; water 3 pts. ; salt, J^ 
 te<a-spoonf ul ; sugar }4 cup; any high-colored jelly, 1 tumblerful. Directions 
 — Wash the tapioca in the evening, and soak over night in the water; in the 
 the morning put into a double boiler (see Tapioca Puddings No. 2 — Note — for 
 the Kice, or double kettle, a rice-boiler is what is wanted), and cook 1 liour, 
 stirring occasionally; then add salt, sugar, and jelly, and mix thoroughly; then 
 turn into a mold or serving-cups which have been dipped into cold water, and 
 put in a cool place to " set " for dinner or tea, with cream and sugar. (See also 
 Tapioca Puddings.) 
 
DR. CEASE'S RECIPES. 245 
 
 Naples, or Duke of Cambridge Pudding, with Candied Peel. 
 
 Candied lemon, orange and citron, each, 1 oz,; butter and pulverized sugar, 
 each, 6 ozs. ; yolks of 4 eggs; rich puff -paste, or well-buttered bread, to line the 
 dish. Directions — Chop the candied peel finely, put the rich crust or paste 
 into the dish, else line it with bread well buttered on both sides; then put in the 
 chopped mixture; warm the butter and sugar together, adding the well-beaten 
 yolks, stiiTing over the fire until it boils; then pour this over the other and bake 
 in a slow oven 1 hour; or, in place of the butter, beat the whites of the eggs also 
 with the yolk, and make a custard with milk, 1 qjt. ; sugar the same, and pour 
 over, and bake % hour. This makes you two puddings for variety's sake — 
 make one way at one time, and the other way next time. 
 
 Chester, or Almond Flavored Pudding, English. — Lemon, 1; 
 sweet almonds, 20; bitter almonds, 6 only; butter, 1 heaping table-spoonful; 
 sugar, 1 cup; eggs, 4; puff paste. Directions — Blanch the almonds and chop 
 them, or what is better, cut into long strips, or shreds, with a sharp knife. Put 
 the butter into a sauce pan over a slow fire, and as soon as the butter melts put 
 all in, except the whites of the eggs, and beat together thoroughly, having the 
 pudding dish already lined with the light paste, pour in the mixture, and bake 
 in a quick oven. To be sent to the table on a folded napkin, witli the whites 
 of the eggs beaten to a froth with a spoon of powdered sugar, and laid upon 
 the top. [To blanch almonds, pour boiling water on the meats, and let stand 
 till the skin will rub off easily, between the thumb and finger, throwing them 
 into cold water as the skin is removed, to whiten ; then drain off the water and 
 chop, or slice up into shreds, with a sharp pen-knife, or pound in a mortar, as 
 directed in the recipe. Never let them dry, as that brings out their oiliness.] 
 
 Remarks. — Being an American, I would say put the whites beaten on top, 
 and brown a few moments before serving, and serve in saucers, or suitable side 
 dishes. (See remarks following the " Yorkshire Pudding," about serving on 
 napkins, etc.) 
 
 Sponge Cake Pudding. — Butter a mould, and having cut in halves, 
 large raisins, ^ lb. ; fill the mould ?^ full, loosely, with sponge cake which has 
 been cut in long strips — square form— crossing each tier, strips a little distance 
 apart, cob house fashion, to allow space for the custard; then pour in a custard 
 made with 3 eggs to rich milk, 1 pt. (rich milk means milk with the cream 
 stirred in), or 5 eggs to 1 qt., with }^ to 1}4 cups, as to whether liked very 
 sweet or not; flavored with nutmeg or any extract desired. Set the mould in a 
 kettle of water to come up ^ or ^ only; up the sides, and boil 1 hour; or set 
 in a steamer, if you have one (and thej' are very convenient in every family), 
 and steam 1 hour, properly covered, to prevent the condensing steam from 
 dripping from the cover into the pudding. 
 
 Sauce for Same. — Sugar, 1 cup; butter, J^cup, whipped to a cream; then 
 pour in boiling water, 1 cup, setting the same dish on the stove, to continue to 
 scald, but not to boil, while 3 or 3 tea-spoonfuls of corn starch are rubbed up 
 with a little cold water and stirred in ; then a well beaten egg, and lastly a wine- 
 glass of wine; or still better, a wine-glass of brandy. Serve while both are 
 hot. I wonder if the English would not say, " On a folded napkin." 
 
246 DR. CHASE'S RECIPES. 
 
 Remarks. — A napkin will be ncedetl to wipe the lips, after smacking them; 
 for there are but few persons who will not smack their lips for more of it. 
 
 St. James' Stale Bread Pudding. — Grate a stale loaf of bread {i. e., 
 2 or 3 clays old) into crumbs; pour over them 1 pt. of boiling milk; let stand 1 
 hour; then beat to a pulp; then beat, sugar, l^o cups, to a cream with 4 eggs, 
 and butter, 3 table-spoonfuls; grate in the yellow of a lemon, and a bit of nut- 
 meg, and 11 pinch of cinnamon, if liked; beat all well together, and pour into 
 a pudding dish lined with nice puff paste, and bake about 1 hour. The juice 
 of the lemon to be used in making whatever sauce you prefer, as there are 
 many already given. 
 
 Remarks. — The author feels very sure you will ask St. James to call again. 
 Bread, buttered well on each side, may be substituted for the puif paste to line 
 the dish. 
 
 Baron Brisse's Rice Pudding. — Wash 1 cup of rice and boil it in as 
 little milk and water, half-and-half, in a rice kettle (which see) as will swell it 
 soft. When thus cooked, add 6 well-beaten eggs, leaving out the whites of 4; 
 butter, 3 heaping table-spoonfuls, and a little salt. Butter a tin baking-mould 
 well and sprinkle over it finely-powdered bread-crumbs, or cracker-crumbs, 
 thickly at bottom and all that will adhere on the sides. Whip the whites to a 
 sfill froth and stir in last; then pour into the mould and bake )^ an hour. 
 Turn out upon a dish and serve as if it was a loaf of cake. 
 
 Remarks. — I do not know who Baron Brisse is, or was, but I do know this 
 pudding is nice. It matters not what a pudding is called, but it does matter 
 ■whether it is good or not when you are " called '" to eat it. I will vouch for 
 the Baron's; still I think he might have allowed 1 cup of sugar to the mixture, 
 as the author has a "sweet tooth." Yet it does very well without, if served 
 with a sauce of 1 butter to 2 sugars, whipped nicely together, and flavored with 
 grated nutmeg or other flavor, as preferred. 
 
 Queen Mab's Pudding, With Gelatine.— Soak a si.xpence packet 
 (about 1 oz.) of gelatine, in warm water enough to cover it, for 2 hours; then 
 boil a fresh sliced lemon-peel (better a candied one, nicely chopped) in 1 pt. of 
 milk and add to the gelatine, continuing the heat till the gelatine is dissolved; 
 then sweeten to taste, pouring in gently the beaten yolks of 4 eggs; place the 
 saxicepan again upon the stove and simmer as a custard (which it is) over a slow 
 fire, not allowing it to boil; when thick enough, remove from the tire and stir 
 in preserved cherries (preserved blackberries, or black-caps), and stir occasion- 
 ally till nearly cold, and pour into a mould or cups for serving. Set on ice, 
 if you have it, till served. 
 
 The Queen of Puddings, With Bread-Crumbs. — Bread-crumbs, 
 1 pt. ; sweet milk, 1 (jt. ; the yolks of 4 eggs, well beaten; butter, the size of an 
 egg; sugar, 1 cup; the grated rind of 1 lemon. Mix and bake till done, but not 
 watery; then, having beaten the whites with a cup of white sugar (powdered 
 always for this) to a froth, replace for a few moments to brown. If needed for 
 a dinner-party, it improves the appearance by spreading on the top of the pud- 
 ding, when taken from the oven, a layer of preserves or jelly and then the 
 
DR, CEASE'S RECIPES. 247 
 
 sugar and whites of the eggs over the jelly; set it hack in the oven and bake 
 slightly, to he served when cold; cut in slices it is very beautiful. 
 
 Remarks. — Butter and sugar creamed, and the juice of the lemon creamed 
 in, is not amiss when served, especially for the dinner-party. But sifted sugar 
 over it does nicely. 
 
 Craeked-Wheat Pudding, — Unskimmed sweet milk, 1 qt. ; sugar and 
 cracked- wheat, each 1 cup; a bit of cinnamon; stir together and place in an 
 oven of medium heat. When about half done stir in the crust already formed, 
 and leave it to form anotlier, which will be sufficiently brown. Try when itjis 
 done by tasting a grain of wheat, which must be very soft. This, served hot 
 or cold with sweetened cream or rich milk, is not only delicious but a very 
 healthful pudding. So is the following, with the same sauce: 
 
 Poor Man's Pudding, Boiled. — Molasses, water, chopped suet and 
 raisins, each 1 cup; saleratus or soda, 1 tea-spoonful; salt, 1 teaspoonful, and 
 sifted flour to make a stiff batter. Tie in a prepared cloth [see general direc- 
 tions] and boil 2 hours. Of course, it must be put into boiling water and kept 
 boiling all the time. [See last remarks for a sauce.] 
 
 Floating Island Pudding, No, 1— Very Nice.— Eggs, 8; sweet 
 milk, 1^4 qts. ; sugar, 5 heaping table-spoonsful; vanilla and lemon extracts, or 
 any other two kinds of extracts. Directions — Separate the whites, and make 
 a custard of the yolks with 4 spoonfuls of the sugar and the milk, flavored 
 pretty freely with one of the extracts; and when properly made, put into a suit- 
 able glass dish and set in a cool place, to be ready for the " floats," to be made 
 with the whites of the eggs and the other spoonful of sugar, and slightly flav- 
 ored with the other extract, as follows: Beat the whites, with the spoonful of 
 sugar and slight flavor, to a stiff froth ; have a shallow pan of water — or milk is 
 best, if you have it — boiling hot when the froth is hot; then, with a wet spoon, 
 take up this white froth and poach (boil the same as poaching eggs, which see) 
 them in the water or milk, turning once to ensure cooking both sides, and when 
 all is poached, carefully place these, the large end outwards (if properly done, 
 they will keep their oblong shape), on top of the yellow custard. Each piece 
 of the "floats" may have a bit of colored jell upon them, if you choose, for 
 ornamentation. 
 
 Remarks. — Yon may say, this is too much trouble Of course, it is con. 
 siderable labor; but you can't have nice things without a certain amount of 
 labor, and as this would only be expected upon occasions of the presence of 
 especial friends, it might be a pleasure to make it; otherwise, take the following. 
 No. 2— the more common plan. If not so large a supply is needed, take half 
 the quantities. 
 
 Floating Island Pudding, No, 2. — Ingredients and quantities the 
 same as No. 1, lining the dish, however, with strips of cake, pour in the yellow 
 custard, when properly cooked, and place the beaten white froth upon the top 
 as a whole, and put on a few bits of colored jell, if you like; but if it is in a 
 dish v^hich you can set in the oven 3 or 4 minutes, to slightly brown the frost- 
 ing, do so before putting on the bits of jell. 
 
248 DR. CHASE'S RECIPES. 
 
 Blanc-Mange, or Substitute for Pudding. — Sweet milk, 1 qt.; 
 corn starch, 1 cup; sugar, J.< cup; salt, 1 tea-spoonful. DiUECTiONS — Heat the 
 milk to a boil, and stir in the salt and ('orn-starch, and boil 10 minutes (in a 
 farina, or rice-kettle), and stir it all the time, so it shall not burn. Remove from 
 the fire, and stir in the sugar and flavoring extract to taste. Pour into cups, 
 and .set in a cool place. Eaten cold, with sugar and milk, or powdered sugar, 
 as you prefer, or have. 
 
 Remarks. — If you want it richer, beat 3 eggs, yolks and whites separately, 
 and stir in the yolks 3 minutes before removing from the fire; and the whites, 
 after removing and stirring in the sugar. It does nicely without the eggs. I 
 have so eaten it many times, with a tea-spoonful or two of sugar dipped on, 
 then pouring over a little milk. Irish moss, gelatine, tapioca, etc., can be used 
 in place of the corn-starch, to make blanc-mange; but this is nice, and the easi- 
 est made. 
 
 Quick Pudding, Baked. — Eggs, 1; sugar, 1 cup; melted butter, 1 
 table-.spoonful; sweet milk, 1 cup; soda, % tea-spoonful; flour, 3 cups; bake in 
 a quick oven, about }i hour, or a little more. Eat with any sauce preferred; 
 or the quickest is, butter, 1, and sugar, 3 spoonfuls, creamed together. 
 
 Strawberry Float No. 3— A Substitute for Pudding.— Cap 
 and sugar to taste 1 pt. of nice fully ripe strawberries, and set aside one hour; 
 then mash them through a colander; beat the whites of 6 eggs to a stiff froth, 
 and stir into the mashed berries; whip all till the spoon will stand erect in them. 
 Serve with rich cream. — Good Cheer. 
 
 Float No. 4, With Corn Starch or Flour.— "M," of Mason, 
 Mich., in answer to " Kitties' " inriuiry in the Blade for afloat, sends the follow- 
 ing, which she says is simple and easy to make and good— very desirable points: 
 "TakeSpts. sweet milk and put in a large spider or .saucepan on the stove. 
 When it boils have the whites of 2 eggs beaten to drop in the milk. While 
 they arc scalding, beat up the 2 yolks with J^ cupful sugar and 1 table-spoonful 
 corn starch or flour wet with a little cold milk. Take out the whites with a 
 skimmer to drain, and stir in the above mixture. Set away in the cellar until 
 tea-time." 
 
 Remarks. — Of course, when cold or cool, the whites of the eggs are placed 
 on top of the float. If put into cups or glasses to be ready to .serve when cold, 
 the Avhite is cut up and a part placed on each cup. Or, the white may be cut 
 into dice and scattered on top when partially cool; or ripe berries of any kind, 
 or pieces of cake, or lady-finger cakes (which see) may be laid upon the edge of 
 the dish, Avhen it is cooled in a large one, for variety's sake. 
 
 Batter Pudding No. 1, Boiled or Steamed, with Sweet Milk. 
 — Flour, 1 cup; sweet milk, 1 qt. ; eggs, 6; salt, 1 tea-spoonful. Dikkctions — 
 Hub the flour sniootli with a little of the milk, adding the balance, salt and 
 well-beaten eggs. Turn this into the pudding-cloth and tie tight, leaving room 
 for it to swell one-tliird. Boil 3 hours; serve with liquid sauce. Great care 
 nmst be taken in boiling puddings to have the water boiling when you put the 
 pudding in and to keep it boiling all the time. Steaming is the safer way. 
 
DR. CHASE'S RECIPES. 249 
 
 Always keep a kettle of boiling water to fill up as it boils away from the pud- 
 ding. For a pudding-cloth get % of a yard of white drilling. Keep an old 
 saucer in the bottom of the kettle to save the pudding from burning. — Christian 
 Union. 
 
 Remarks. — Steaming is not only the safer way, but it is, of late, much the 
 more common way, and no doubt, much the most healthful way, Any of the 
 sweet sauces, heretofore given, will be nice for this or any of the following bat- 
 ter puddings, unless otherwise directed. 
 
 Batter Pudding No. 2, with Sour Cream, Baked. — Sour cream, 
 flour, and sweet milk, each, 1 cup; eggs,3; a little salt, and soda, % tea- 
 spoonful. Directions — First rub the flour smooth with the cream, then add 
 the milk and the well-beaten eggs, salt and soda, and bake in a quick oven. 
 To be eaten with highly sweetened cream or milk to make up for the absence 
 of sugar in the pudding. 
 
 Batter Pudding, No. 3, with Sweet Cream, Baked. — Sweet 
 cream, 3^ cup; sweet milk, 1 cup; eggs, 2; flour, 4 table-spoonfuls; butter, 1 
 table-spoonful; sugar, 1 cup; 1 lemon. Directions — Work the same as the 
 last above, grating in the yellow rind of half the lemon, and putting in half 
 the juice, saving the other half for flavoring the butter and sugar, to be creamed 
 to serve it with ; bake in a moderate oven. 
 
 Fruit Batter Pudding, No. 4, with Sour Milk, Baked or 
 Boiled. — Sour milk and sugar, each 1 cup; flour, 1 pt. {1% cups); cream tar- 
 tar, 1 tea-spoonful; soda, 3^ tea-spoonful; home-made dried fruit, English cur- 
 rants or raisins, as most convenient, or preferred, \}^ cups; eggs, 2, well beaten; 
 a little salt and the flavoring extract preferred, 1 table-spoonful. Bake in a 
 moderate oven ^ to 1 hour, or boil in a mould, cloth, or tin pail, covered, 3 
 hours. To be eaten with cream and sugar, maple syrup, or any other sauce 
 preferred. 
 
 Batter Pudding, No. 5, "Without Milk or Sugar, Except in 
 the Sauce, Baked. — Flour, 1 cnp; eggs, 3; a little salt, and soda, 1 tea- 
 spoonful; mix on general principles. Bake in a reasonably hot oven, and serve 
 with the following; 
 
 Sauce for Same, or Any Other Pudding. — A table-spoonful of flour rubbed 
 smooth in a little cold milk; pour it into 1 cup of boiling milk, having sugar, 1 
 cup, rubbed well with butter, 3^ cup, and as soon as the milk comes to a boil 
 again put in the creamed sugar and butter, and continue to boil 2 or 3 minutes 
 only, and serve, both pudding and sauce, hot. 
 
 Batter Pudding, No. 6, Rich with Sweet Milk and Eggs.— 
 
 Sweet rich milk, 1 qt. ; eggs, 8, beaten separately, very light; flour, sifted, 12 
 table spoonfuls; a little salt. Beat tlie batter perfectly smooth, and bake in a 
 quick oven, and serve immediately, with butter and sugar creamed, and flavored 
 to suit each maker's taste, or preference. 
 
 Batter Pudding, Extra, No. 7, with Pork and Raisins, 
 Steamed. — Sifted flour, 3 cups; sweet milk, 2 cups; chopped raisins, 1 cup; 
 
260 DR. CHASE'S RECIPES. 
 
 molasses, J^ cup; chopped, fat, salt pork, % of a cup; soda, 2 tea-spoonfuls. 
 Steam 3 hours. Serve with any sweet sauce, ilipped on freely. — Fostoria Review. 
 Remarks. — I have found their "domestic recipes" reliable every time, Avhich 
 is more than can be said for many newspapers; but I know the value, or worth- 
 lessness of a recipe, for the last 15 years, as quickly as I read it; hence blame 
 the author if the recipes he gives fail in any case. 
 
 Suet Pudding, No. 1, with Sour Milk, Splendid, Steamed. 
 
 — Julia M. M. writes to tiie Western Rural, as follows, upon the suet pudding 
 question; and as ladies make all their explanations before they give the recipe, 
 I will let her speak for herself, simply saying she headed it, " Splehdid Suet 
 Pudding," and then proceeded by saying: "Our suet pudding for dinner was 
 so very nice, and gave such general satisfaction, that 1 send the recipe for the 
 benefit of my Rural sisters, as it may be new to some of them. It is particu- 
 larly nice and convenient for house-keepers, as it will keep nicely a month or 
 two in a cool, dry cellar in earthen jars or a tin box, and a part of it may be 
 sliced off and steamed from time to time, as needed — when, with suitable sauce, 
 it will be found as good as when newly made. Take suet, chopped tine; rais- 
 ins, cliopped; syrup and sour milk, each 1 cup; English currants (of course 
 washed and picked over, to free them from dirt and little gravel stones), % 
 cup; soda, 2 even tea-spoonfuls. Mix the suet, raisins and currants well into 
 the sj'^rup; then add the sour milk, next the soda, pulverized and well mixed in 
 a handful of dry flour. Stir until it begins to foam; then add flour enough to 
 form a stiff batter. Steam \% hours. For a large family double the quan- 
 tity, and steam 2 hours. Serve hot, with the following: 
 
 Sauce, Lemon, for Same. — Butter and sugar, % cup, each; beat these 
 together with flour, 1 lieaping table-spoonful. Pour into it, a little at a time, 
 stirring all the while, boiling water, 1 pt., and let it simmer on the stove a few 
 minutes. Add lemon extract, 1 tea-spoonful, and the juice of 1 lemon. Or 
 the following: 
 
 Lemon Savce for Any Pudding. — One large cup of sugar; nearly % cup 
 of butter; 1 a^g; 1 lemon, all the juice and half the grated peel; 1 tea-spoonful 
 nutmeg; 3 table-spoonfuls boiling water. Directions — Cream the butter and 
 sugar, and beat in the egg whipped light; the lemon and nutmeg. Beat hard 
 10 minutes, and add a spoonful at a time the boiling water. Put in a tin pail, 
 and set within, or upon, the uncovered top of the kettle, which you must keep 
 boiling, until the steam heats the sauce very hot, but not to boiling. Stir con- 
 stantly. 
 
 Itemarks. — I .see this is modified, slightly, from one of Mrs. Harland's, in 
 " Common Sense in the Household," still it will be found a very nice sauce, for 
 any pudding. 
 
 The principles given by "Julia" are all correct, but most people use 
 twice as much sugar as butter in making sauces. Cooks can suit themselves. 
 See " Hunter's Pudding " for corroboration as to the keeping properties of this 
 or any pudding which has plenty of these dry fruits in them and are made with 
 a " stiff " batter, when well covered and kept in a dry, cool cellar, or other cool 
 place, 
 
DR. CHASE'S RECIPES. 251 
 
 Suet Pudding, No. 2, With Sweet Milk and Crackers, Baked. 
 
 — Suet, chopped fine and freed from strings (to sliin tlie membrane of the suet 
 is to "free it from strings;" see the first, or " Englisli Phim Pudding," and the 
 remarks following it, as to " sldnning" suet to save time), i^ cup; fine cracker- 
 crumbs, 1 cup; sugar, 3 table-spoonfuls; eggs, 3; sweet milk, 3 cups; salt, 1 
 tea-spoonful. Directions — Beat tlie yolks with the sugar: add to them the 
 cracker and milk; then the suet; whip the whites and add lastly, leaving out 
 the white of one to whip for the frosting; bake about 1 hour; make the frosting 
 by beating, and adding 1 table-spoonful of powdered sugar; spread your frost- 
 ing on when the pudding is baked; set it back in the oven to give it a brown, 
 watching closely; and, before sending it to the table, ornament with dots of cur- 
 rant jelly. — Letters of Experience. 
 
 Remarks. — "Experience" is necessary to do things well. The author, 
 when he began his work of making " receipt books," had great difHculties to 
 overcome; but twenty years of experience enables him to tell at a glance now 
 what formerly would take a long time, and often several tests to accomplish. 
 Stick to your life-work as I have to mine, and 99 in every 100 will succeed as I 
 have done. See, also, " Plum Puddings," which are generally made with suet, 
 in place of other shortenings. 
 
 Stale Bread Pudding, With or Without Fruit.— Stale bread (dry 
 bread or hard crusts), grated, 2 qts. ; eggs, 5; sugar, raisins and English cur- 
 rants, each 1 cup; butter, 3^ cup; spices to suit. Directions — Soak the bread 
 in water sufficient to cover it (milk is much better) ; whip the eggs, then the 
 sugai into them ; pick over the raisins, mash and look over the currants, melt 
 the butter, and mix all nicely together, having mashed the bread-crumbs into a. 
 pulp; and if not sufficiently moist, add a little more water or milk, whichever 
 you are using, to make a suitable batter. Having lined the pudding-dish with 
 a nice crust, pour in the mixture and put a thin crust over of the same; bake in 
 a moderate oven about 1 hour; serve with any of the " sweet sauces" preferred. 
 
 Remarks. — Home-made dried fruit may lake the place of the foreign kinds, 
 remembering that home-dried currants require double the amount of sugar. If 
 no fruit is used, you will still have a nice pudding. And if you cut prunes in 
 bits from the "pit," you also have a nice pudding. 
 
 Bread Pudding, Aunt Rachel's. — "Aunt Rachel," in the Rural New-' 
 Yorker, says: "A pudding ma}^ be made of small pieces of bread, if the fam- 
 ily taste does not rebel. [I never see the family taste rebel against so good a 
 pudding.] The bread should be broken fine, covered with milk, and set on the 
 stove where it is not too hot, until it becomes soft. Remove and stir in a table- 
 s]M)onful of sugar, 1 of butter, a small lea-spoonful of salt, also a pinch of cin- 
 namon, or allspice, and, if liked, }^ cup of chopped or cut raisins, or dried 
 nisjiberries. When cool enough, stir in an egg, well beaten, and bake 1 hour in 
 a moderate oven. To be eaten with cream and sugar, or pudding- sauce, as pre- 
 ferred " 
 
 Remarks. — This is like what my wife used to make, except she used to put 
 the raisins in whole, to which I should never object; nor did I, as above 
 remarked, " ever see the family taste rebel against it." 
 
252 * DR. CHASE'S RECIPES. 
 
 "Aunt Rachel " adds: " I knew a lady who kept all the broken pieces of 
 "bread in a basi-, that was hung where they would dry and not mold, and she had 
 the material for a pudding always at hand. The price of flour and cost of liv- 
 ing would determine whether such economies would pay." It would pay, 
 imless it may be for farmers, who raise their own wheat and have fowls to feed 
 the broken pieces of bread to. 
 
 Qiiick Pudding. — When hurried, butter a pudding-dish well, and put 
 in a layer of stoned raisins, cut into halves; then fill up with small bread- 
 crumbs, or rolled crackers; beat an {igg, and add a little milk, a pinch of salt 
 and a spoonful of sugar; stir well and pour over the crumbs and bake in a 
 moderate oven. Turn out upon a plate just at time of serving. 
 
 Honey Pudding. — Best honey, % lb., with 6 ozs. butter, to a cream, 
 and stir in a cup of bread-crumbs; beat the yolks of 8 eggs, then beat all 
 together for 10 minutes; pour in suitable dish to set in water and boil, or steam, 
 IV^ hours. ]\Iake a sauce with arrowroot or corn starch, and flavor with extract 
 of orange. 
 
 Blackberry Pudding, Baked or Boiled, and a Jelly, or Jam, 
 as Sauce for Same, and a Cordial for the Children.— A writer in the 
 Western Rural gives the following very nice ways of using this delicious fruit 
 in its season. For the pudding: Take nicely ripe blackberries and sweet milk, 
 each 3 pts.; eggs, well beaten, 5; sugar, 1 cup; a little salt: yeast powder (the 
 author would say baking powder, as it acts quicker), 2 tea-spoonfuls, and flour 
 to make a suitable batter to handle with a spoon, if to be baked; and as stiff as 
 can be worked if to be boiled. To be eaten with any sauce, or the following jelly 
 or jam: 
 
 For the Jelly. — Place perfectly ripe blackberries in a porcelain kettle with 
 just water enough to keep from burning, stirring often, over a slow fire, until 
 thoroughly scalded; then strain or drain through a jelly -bag, the berries having 
 been well mashed by the stirring in scalding— twice through, if necessary to 
 make it clear; — measure, and put the juice on the stove and boil briskly 10 
 minutes; then add equal measures of nice white sugar, and continue to boil 
 until a bit of it dropped into a glass of very cold water sinks at once to the bot- 
 tom, instead of dissolving much in the water, when it is done, and makes a 
 splendid sauce for the pudding. 
 
 For the Jam. — To each pound of the berries put, for present use, half as 
 much light brown sugar, and boil to thoroughly cook the fruit, and use as .sauce 
 for the pudding; but for longer keeping, for winter use, use berries and sugar 
 equal weights, and cook carefully 1 hour, stirring constantly to avoid burning. 
 It is a cheap and excellent preserve, of which the cjiildren are very fond; and 
 it is valual)le for the younger ones having the least tendency to bowel complaints, 
 and may he given half-and-half with the cordial, flavored highly with cinnamon, 
 of which most children are very fond. 
 
 For the Cordial. — Take the very ripest blackberries, mash them in a suitable 
 tub or pail, i^rcssing out the juice through a stout piece of muslin; and to each 
 quart put 1 lb. of best loaf or lump sugar, also in a porcelain kettle, pouring on 
 
DR. CHASE'S RECIPES. 25$ 
 
 the juice, and as soon as softened place on the stove and boil to a thin jelly 
 only; and when cold add brandy, % pt. to each pound of sugar used. If this 
 is to be given to very young children, the jelly may be used in place of the jam, 
 in equal parts, thus avoiding the seeds. For a child of 2 to 5 years, put 2 or 3 
 table-spoonfuls of each into a glass with a tea-spoonful of essence or extract of 
 cinnamon, mixing thoroughly, and giving a tea to a table-spoonful of it as often 
 as they like, or every half hour until relieved. 
 
 Remarks.. — This shows the great value and variety of ways in which the 
 blackberry may be used. (See also the Blackberry Cordial in the Medical 
 Department.) 
 
 Whortle (Huckle)TBerry Pudding, Boiled.— Eggs, 4, well beaten; 
 sweet milk, 1 pt. ; salt, 1 tea-spoonful ; nicely assorted and fully ripe whortle- 
 berries, 3 pts; stir all well together, then stir in sifted flour to make a stifT bat- 
 ter, tie tightly in a properly prepared pudding-cloth, mold or dish, and boil or 
 steam 2 hours. To be served with any sweet sauce, or sugar and butter creamed. 
 
 Beefsteak Pudding, Boiled. — Cut into small pieces tender, round 
 beefsteak, 2 lbs. ; season with a little salt and pepper; celery, or celery salt (an 
 article now in the market), and summer savory, each, 1 tea-spoonful; a few 
 sprigs of parsley, if you have it, chopped, and if you use fresh celery, chop it, 
 too; and 1 small onion, chopped very tine (if you tolerate them at all); mix the 
 seasoning well together; having lined the pudding dish with a crust or paste, a-s 
 directed below, put on a layer of the steak, and sprinkle on some of the season- 
 ing, and so fill in all with alternate layers of steak and seasoning; then dip over 
 with a spoon sufficient hot water, and cover in with a top crust, and lay upori 
 this a buttered paper, covered with a suitable plate; stand it in a basin of boiling 
 water and let it continue to boil 2 hours; then remove the plate and paper, and 
 set in a hot oven a few minutes to brown. Sufficient for 5 or 6 persons. 
 
 For tlie Paste. — Flour, \% cups; salt, % tea-spoonful; eggs, 1; butter, or 
 what is better for this paste for meat, beef, or other drippings, 2 table-spoon- 
 fuls; water, about )^ cup, to properly wet up the flour. 
 
 Meat and Rusk, or Bread Crumb Pudding, Baked. — Chop any 
 kind of cold meat, with an equal amount of cold salt pork, or better still, sea- 
 son it well with butter, pepper and salt, and add 2 or 3 beaten eggs. Then put 
 into the buttered dish a layer of rusk, or bread crumbs; wet with milk; or in 
 place of these, cold boiled rice, or hominy, and so fill in, in alternate layers; 
 crumbs, or rice, or hominy being first and last; cover with a plate, and bake %. 
 of an hour; remove the plate to brown the top, and serve hot, in place of other 
 meat. (See also Potato Pudding, No. 2, below.) 
 
 Potato Pudding, No. 1, Baked. — Large mealy potatoes, 6; eggs, 6; 
 sugar, 2 cups: butter, 1 cup; flour, }4, cup; milk, or if you have it, cream, 1 
 pt. ; 1 lemon, and a little salt. Directions— Boil, or steam, the potatoes and 
 mash nicely, stirring in the yolks of the eggs; beat the whites to a froth and 
 stir in the sugar, flour, milk, or cream, the grated rind of the lemon, and salt; 
 squeeze out the juice, and stir all together, and bake about 1)^ hours. Sugar 
 and cream, or sugar and butter sauce. Very nice. 
 
•264 DR. CHASE'S RECIPES. 
 
 Potato Pudding, No. 2, with Meat or Pish, Baked, — Steam 
 
 and miish mealy potatoes, and season with butter, cream, salt and pepper, or 
 for eating, butter; butter the dish and place a lajer of the potatoes on tlie bot- 
 tom; then, having finely chopped meat, or finely picked fish, put a layer of the 
 one used, and so on alternating, finishing with a layer of bread or cracker 
 crumbs, with a few bits of butter and a little water, or milk to moisten, at last; 
 cover, till nearly done, with a paper, and bake about 1 hour. If fish is used 
 stir into it a beaten egg. " Very nice " does not express the full parts. 
 
 Sweet Potato Pudding. — A writer in the Blade Ilouselwld gives us 
 the following ingredients: Buy sweet potatoes, 2 lbs. (they are sold by the 
 pound now almost wholly); brown .sugar, Jo 1^-; butter, 3^ lb.; cream, 1 gill 
 (1^ pt.): 1 grated nutmeg; a small piece of lemon peel; eggs, 4; flour, 1 table- 
 spoonful. Directions — Boil the potatoes well and mash thoroughlj', passing 
 it through a colander; and while it is yet warm mix in sugar and butter; beat 
 the eggs and mix in when cool, with the Hour, grated lemon peel, nutmeg, etc., 
 very thoroughly; butter the pan and bake 25 minutes in a moderately hot oven. 
 May be eaten with wine sauce. I would say yes, or any other sauce, and still 
 be good, very good. 
 
 Indian Pudding, No, 1, Baked.— This pudding was made at the 
 Cataract House, Niagara Falls, by ]\Irs. Polk, for thirty-six successive seasons: 
 One quart of milk put on to boil; 1 cup of meal, stirred up with about a cup 
 of cold milk; a piece of butter, about the size of an Qgg, stirred into the hot 
 milk, and let boil; beat 6 eggs, or less, with 1 cup of powdered sugar, and add 
 a tea-spoonful of ginger and nutmeg; then stir the whole together, and have it 
 thick enough to pour into the dish, buttered. Bake in a quick oven. 
 
 Sauce for Same. — One cup powdered sugar; ^ cup butter, beaten to a 
 cream. Flavor with nutmeg and a little wine or brandy, to taste. 
 
 Remarks. — My.self and family spent several days at the above hotel, in 
 1874, where we were so well pleased with this pudding — as has always been my 
 custom, in my travels, if I found some particularly nice dish upon the table — I 
 made an effort (through the waiter) to obtain the recipe, and, by "oiling the 
 machinery," at both ends of the route— paying waiter and cook — I succeeded. 
 I have given it word for word as dictated by Mrs. Polk (colored), who was 
 highly gratified becau.se we were so much pleased with her pudding, assuring 
 us she "had made it in the same hou.se for thirty -six seasons, without missing 
 one." The family having made it many times since, I can, therefore, assure 
 everyone " it is genuine," and very nice indeed. Coarse meal is con.sidered 
 better than fine for baked puddings; and if the milk is rich by stirring in the 
 cream so much the better. They are made without eggs, molasses taking the 
 place of sugar, as No. 2. 
 
 Indian Pudding, No. 2, Without Eggs, Baked.— Indian meal, 1 
 cup; butter, or lard, 2 table-spoonfuls; molasses, 1 cup; salt, }4 tea-spoonful; 
 cinnamon, or ginger, as preferred, 1 tea-spoonful; mix all these nicely, and 
 pour in boiling milk, 1 qt., mixing thoroughly, and put into a buttered 
 dish; and when ready to set in the oven stir in cold water, 1 cup; bake % to 1 
 hour. 
 
DR. CHASE'S RECIPES. 255 
 
 Remarks. — The water, it is claimed, gives the same lightness as the eggs — 
 certainly it can not give the same richness. 
 
 Indian Pudding No. 3, Old-Fashioned, Baked. — Scald milk, 
 1 pt., and pour it upon Indian meal, 1 cup; add a beaten agg; molasses, % 
 cup; sait and cinnamon, to taste; add cold milk, 1 pt., and bake about 3 hours, 
 stirring 2 or 3 times while baking to make it wheyey. 
 
 Remarks. — This, it will be seen, has more meal in proportion to the milk, 
 and consequently is not quite so much of a custard, but more of a pudding — 
 the more eggs and milk, the more they are like custards. 
 
 Indian Pudding No. 4, Steamed. — Sour milk, 2 cups; Indian meal, 
 1/^ cups; wheat flour, 2 cups; soda, 1 tea-spoonful, dissolved in a little of the 
 milk; a little salt, and chopped raisins, 3>^ cup. Mix all, and steam 2 hours. 
 To be eaten with any sauce ju'cf erred. 
 
 Indian Pudding No. 5, With Sweet Apples, Baked.— Sweet 
 milk, 2 qts. ; scald 1 qt., and stir in Indian meal, 10 rounding table-spoonfuls; 
 molasses, % cup ; salt, 1 tea-sjioonf ul ; then stir in chopped sweet apples, 1 cup, 
 and bake 3 hours in a moderate oven. 
 
 Corn Starch. Pudding. — Sweet milk, 1 qt. ; corn starch 4 table-spoon- 
 fuls, nicely rounding; eggs, 5; sugar, 1% cups; % grated nutmeg, or other 
 flavor to suit. DinECTioNS — Put the milk in a suitable dish to set in water to 
 boil (it is always safer to boil milk in this way); when it boils stir in the beaten 
 yolks, corn starch, 1 cup of the sugar, and flavor, and continue the heat to 
 cook the starch; then put into the baking dish and set in the oven 15 or 20 min- 
 utes, having the whites beaten with the 3>2 cup of sugar, and a little flavor if 
 desired; put on top and brown nicely. 
 
 Cream Pudding. — Stir together 1 pt. of cream, 3 ozs. of sugar, the'yolks 
 of 3 eggs, a little grated nutmeg, add the well-beaten whites, stir lightly, and 
 pour into a buttered pie-plate, on which has been sprinkled the crumbs of stale 
 bread to the thickness of an ordinary crust; and over the top also sprinkle a 
 layer of the grated crumbs, and bake. Very nice. (See also cream pies.) 
 
 Remarks. — And now, it appears to the autlior, that with about sixty recipes 
 for puddings — a different one for each Sunday in the year. Fourth of July, and 
 Christmas, too, — some very rich, and others plain, there need be no family 
 which can not select one to suit special occasions, as the visits of friends, holi- 
 days, etc., and also such as shall meet the demands, with plain puddings in 
 place.? where the richer materials are not to be had, or when, although every- 
 thing might be obtained, yet, the pocket-book does not allow it, or the health, 
 or rather, the want of health, will not allow rich food. Every condition as well 
 as desire can be met satisfactorily. So we will next see what we can do in 
 the line of pies. 
 
IFIES- 
 
 PIES.— The Pie of Our Fathers— Minced Tie.—Oeneral Remarks. 
 — Any pie, to be good, ought to have a Hght and flaky cnist, or "pastry," as 
 more recently called, and the filling should be put in sufficiently thick to remove 
 all suspicion of stinginess on the part of the maker, both of which points are 
 most eloquently brought out in the following communication of Jennie June's, 
 to the Baltimore American, written more particularly as a defence of the minced 
 pie, or "the pie of our fathers," as she calls it, against which so much has not 
 only been said, but written. It is so rich in tliought, eloquent in argument, and 
 correct in its principles of instruction, it is worthy of a perusal, at least on 
 Christmas occasions, bjMiU lovers of minced pie, who have not "abused their 
 stomachs," as she puts it, " until they have become dyspeptics." Such persons 
 may feel grieved that they cannot allow themselves to indulge in this luxury 
 any more, but they should have been reasonable in an earlier day, then they 
 would not feel a necessity for complaint. Some writers claim that minced pies 
 are bad, only, when eaten just before retiring. Such a plan with any food, to 
 be made a habit of, is bad. The stomach needs, and must have rest, as well as 
 the body, or it will sooner or later make a complaint, never to be forgotten. 
 She says: 
 
 ." I feel moved to say a word in defense of not only the pie in general, but 
 the pie in particular — the symbolic mince pie, which the people who have 
 abused their stomachs until they have become dyspeptics unite in abusing. The 
 mince pie is a very ancient institution, and the only pie that has religious sig- 
 nificance. The hollow crust represents the manger in which the Savior was 
 laid; its rich interior, the good things brought by the wise men as offerings and 
 laid at His feet. A good mince pie is not only better for digestion than a poor 
 one but it has a representative character of its own — it .symbolizes our love and 
 devotion to the divine principle to which the Christmas festival is consecrated. 
 Mince pies should be i)repared with a due sense of their character and import- 
 ance. They should not ha eaten often; but they should be well-made of tine 
 and abundant materials, and, when served, received with due regard and given 
 the place of honor. Thin laj-ers of impoverished mince, inclosed in flat, 
 ceramic (hard, like earthenware) crust, are not mince pies; they are the smaH- 
 souled housekeepers substitute for the genuine article. The true mince pie is 
 made in a brown or yellow earthen platter, is filled an inch thick with a juicy, 
 aromatic compound, whose fragrance rises like incense the moment heat is 
 applied to it, and it comes out the golden brown of a russet which has been 
 kissed by the sun. No common or nerveless hand should be allowed to prepare 
 or mix the ingredients for this sum of all pastry. Every separate article should 
 be cut, cleansed, chopped, sifted, with strong but reverent touch, and the 
 blending should be effected with the sweetest piece of the api^les, reduced by 
 boiling Willi the sirup of the maple and .sacramental wine. Thus the spices of 
 the Ea.st, the woods of tlu; North, the sweetness of the South, and the fruit of 
 the West is laid under tribute, and the result, if properly compounded, is a pie 
 
 256 
 
DR. CHASE'S RECIPES. 257 
 
 that deserves the esteem in which it was held in ancient times, and does credit 
 to the skill of our foremothers, who brought it to its present state of perfection 
 and to the good judgment of our forefathers, who appreciated and ate it. Let 
 us defend and sustain one of our time-honored institutions against the attack of 
 a weak and effete generation, which, having demoralized itself by indulgence in 
 many more obnoxious pleasures of the table, makes the ' ' pie " the scapegoat, 
 and especially the "mince pie," which, when deserving of its name, is a revela- 
 tion of culinary art — a kitchen symphony — deserving the respect and consider- 
 ation of all who understand and appreciate a combination and growth which 
 has achieved the highest possible result." 
 
 Pastry, or Crust, No. 1, for Minced and all other Pies.— As 
 
 it is of the utmost importance to have a light and flaky crust for minced pies, as 
 well as all others, I will give two or three plans of making. The first is the 
 celebrated Soyer's Receipt given by "Shirly Dare," in the Blade Household; 
 and, although it is some labor to make it, it will pay to follow it whenever a 
 very nice, flaky crust is desirable. It is as follows: 
 
 " To every quart of sifted flour allow the yolk of 1 egg, the juice of 1 
 lemon, 1 saltspoonful of salt, and 1 lb. of fresh butter. Make a hole in the 
 flour, in which put the beaten egg, the lemon and salt, and mix the whole with 
 ice water (very cold water will do) into a soft paste. Roll it out, put the butter, 
 which should have all the buttermilk thoroughly worked out of it, on the paste, 
 and fold the edges over so as to cover it. Roll it out to the thickness of a 
 quarter of an inch; fold over one-third and roll, fold over the other third and 
 roll, always rolling one way. Place it with the ends toward you, repeat the 
 turns and rolls as before twice. Flour a baking sheet, put the paste in it on ice 
 or in some very cool place half an hour, roll twice more as before ; cliill again 
 for a quarter of an hour; give it two more rolls and it is ready for use. 
 
 " This is very rich paste, and may be made with half the quantity of butter 
 only, chopped tine in the flour, rolled and chilled, forming a veiy light puff 
 paste that will rise an inch, and be flaky throughout." 
 
 Remarks. — The object of chilling the pastry, by putting it upon ice or into 
 a cold place, is to keep the butter cold, so it shall not be absorbed into the crust, 
 but keep its buttery form, which makes it flaky, by keeping the dough in layers, 
 while the many foldings and rolling out makes them thin, like flakes of snow. 
 But it is only in hot weather that this chilling becomes necessary, and not then, 
 unless you desire it to be flaky. In making pie by the last paragraph above, 
 using only % lb. of butter to 1 qt. of flour, for common use, the lemon juice, 
 and egg too, may be left out, using the salt however. Still the yolk of an egg 
 gives some richness, but more especially a richness of color. And even half 
 lard, or "drippings" may be used, as indicated at the close of the 1st receipt 
 below, and be good enough for all common purposes, using the egg, or not, as 
 you choose. 
 
 It has always seemed to me, however, that pie-crust ought to have soda 
 or baking-bowder in it to make it light; and to be certain about it, I have 
 just called on one of our best bakers in the city and asked him about it. 
 He tells me that some bakers keep flour, sifted with baking-powder or soda, 
 ready for use; and, in making crust, they take one-fourth of the amount of flour 
 to be used from that having the baking-powder or soda in it, to make the crust 
 rise a little, and help to prevent any soggyness from using a juicy pie-mixture; 
 17 
 
258 2)R CHASE'S RECIPES. 
 
 but he says it depends more upon the heat on the bottom, or rather from the 
 want of a proper lieat at the bottom of many stoves. With the imiform heat 
 of the bottom of a baker's brick-oven they have no trouble, generally, in baking 
 the bottom crust so it is done, and hence not soggy. To do this in a stove-oven, 
 move the pie occasionally to another part of the oven, where the heat has not 
 been absorbed or used up in heating the plate or tin — in other words, see that 
 the bottom of the oven is kept as hot as it ought to be, and j'ou have no soggy 
 or under-done crusts. Pies, not to be eaten the day they are baked, should be 
 baked harder than those for immediate use, to prevent the absorption of the 
 juice of the pie or dampness from the air. 
 
 This baker also gave me the following as the best glaze to prevent the 
 escape of the juices of verj' moist pies, as apple, peach, pie-plant, etc., of any 
 thing that can be used. 
 
 Pie-Crust Glaze— To Prevent Escape of Juices.— Dust flour all 
 around the outer edge of the crust, after the mixture is put in; then wet this 
 completeh', with a brush or otherwise, before laying on the top cru.st, and pinch 
 together, and no juice can pos-sibly escape; but if any place is not wet, there 
 the juice will escape. He thinks it far preferable to the wliite of an c^^^, or 
 anything he knows. Bakers keep a small soft-haired brush for this purpose. 
 But I guess the women will lind a way to do it, even if they tie a bit of cloth on 
 a stick, and keep it for that purpose. However, I will guarantee that to wet 
 up a little flour into a rather thick, smooth paste, and apply a little of it with 
 the swab, finger, or brush, will do the same thing, in less time and with greater 
 certainty of touching every part, than by u.sing the dry flour and depending on 
 wetting ever}^ part of it — this much for the Doctor's inventive genius. I believe, 
 also, this glaze will be just as nice, or nicer even, than the egg, to have a light 
 coat of it put over the crust of minced or other juicy pies, as named above, and 
 allow it to dry a miiuitc; or two in the oven or to stand a few minutes upon the 
 table, before putting in the pic-mixture, to prevent the uhder-crust from becom- 
 ing soggy by absorbing the juices before the baking is completed. We use the 
 word pastry as synonymous, or meaning the same as pie-crust, probably from 
 the fact that these mixtures, in an early day, were baked in a crust, or paste, 
 without a dish or tin, and were called "pasties," or "pasty" — like pa.ste — 
 on the same principle that we now make turn-over pies, frying in hot fat; as 
 Shakespeare says: " If you pinch me like a pa.sty," etc. So " pinching " is the 
 thing to do, to prevent the escape of any of the mixture or juice from the 
 swelling or puflincss, caused by the necessary heat to bake the pie properly. 
 
 Cream Pastry or Pie-Crust, No. 2.— This is the most healthy pie- 
 crust that is made. Take cream, sour or sweet; add salt, and stir in flour to 
 make it stiff; if the cream is sour add .saleratus in proportion of one teaspoonful 
 to a pint; if sweet, u.se very little saleratus. 
 
 liemarks. — Soda will do very well in place of the saleratus, when that is 
 not to be obtained. 
 
 Pea Pie-Crust, No. 3 — Stew the split peas as for dinner. Strain 
 through a colander or coarse sieve. Then add equal parts good wheat meal 
 
DR. CHASES^ RECIPES. 259 
 
 (sifted Gniham will do nicely) and fine corn meal sufficient to make a soft 
 dough. Knead well for fifteen minutes, adding mixed meal enough to make a 
 moderately stiff dough, then roll out and use as any other pie-crust. As it 
 cooks very quickly, it is not best to put in for a filling, any fruit that requires 
 long cooking. 
 
 Remarks. — This is undoubtedly of German origin, as they make great use 
 of the split pea soup, etc. But you may be assured of its healthfulness, for 
 the Germans, with their plain cookery and hard labor manage to be healthy and 
 long-lived people. 
 
 Baking the Pastry Before Putting in the Pie Material. 
 
 — It has always seemed to the author that to bake the under crust 
 before putting in any juicy pie, as mince, custard, lemon, etc., as it will be 
 seen in the cream pie. No. 1., below, would ensure a light and more healthy 
 crust, by preventing the absorption of the juices, and consequently, a soggy 
 and indigestible crust, which I never eat. I think there is nothing that will 
 pay better in pie making than this, and especially so with any not. to be eaten 
 the day they are made. It will take but a few minutes to do it, pricking the 
 crust the same as you would crackers, to prevent their blistering, or puffing up, 
 in some part of them. 
 
 Minced. Pies, No. 1. — Boil a fresh beef s tongue (or very nice tender 
 beef in equal amount, about 3 lbs), remove the skin and roots (any remains of 
 the wind-pipe, blood vessels, etc.) and chop it very fine, when cold; add 1 lb of 
 chopped suet; 2 lbs of stoned raisins; 2 lbs of English currants; 2 lbs of citron, 
 cut in fine pieces; 6 cloves, powdered {% teaspoonful powdered cloves); 2 tea- 
 spoonsful of cinnamon; i^ teaspoonful of powdered mace; 1 pt. of brandy; 1 
 pt. of wine, or cider; 2 lbs of sugar; mix well and put into a stone jar and 
 cover well. This will keep some time. When making the pies, chop some 
 fart apples very fine, and to 1 lb of the prepared meat put 2 bowls of the apple; 
 add more sugar if taste requires it, and sweet cider to make the pies juicy, but 
 not thin; mix and warm the ingredients before putting into pie plates. Always 
 bake with an upper and under crust, made as follows: 
 
 Crust. — Lard, butter and water, each 1 cup; flour, 4 cups. 
 
 Remarks. — To which I would add, the yolk of an egg and a little 
 salt. As a general thing, I do not think so much brandy and wine are 
 used, and although I do not object to eating, occasionally, of such a pie, 
 jx't, as man}' persons do, they can leave them out, substituting boiled cider — 3 
 to 1 — in the place of the brandy or wine; or pure alcohol, 3^ pt., would be 
 as .strong in spirit, and cost less than half as much, while the difference in taste 
 would not be observed. Each person can now suit themselves and be alone 
 responsible. I will guarantee this much, however, no one will be led into 
 habits of drink from the amount of spirit they will get in a piece of pie thus 
 made — possibly one-fourth of a teaspoonful. Nearly all receipts for minced 
 pies contain wine or brandy; they can be used or left out, as anyone shall 
 choose, by u.sing the cider more freely. 
 
 Minced Pie, No. 2, for Ready Use.— One beef's tongue, suet, and 
 currants, each 1 lb. ; raisins (stoned), and citron, each 3^ lb. ; large tart apples, 8; 
 
260 DR. CHASE'S RECIPES 
 
 juice of 1 lemon; vnne, 1 qt. ; and spices to taste — cinnamon and cloves are 
 generall}' used ; but it always seemed to the author tliat black pepper should 
 have a place in them. Sweet cider may take the place of the wine; but boiled 
 cider is better, because there is more spirit in it. Of course, all to be properly 
 chopped, mixed, etc, and put in, at least, half to three-fourths of an inch thick. 
 
 Mock Minced Pies, No. 1, with Bread Crumbs.— Bread crumbs, 
 sugar, molas.ses, vinegar, boiling water, raisins, and currants, each 1 cup; but- 
 ter, 3^ cup; spices to taste. 
 
 Mock Minced Pies, No. 2, with Cracker Crumbs. — Cracker 
 crumbs, sugar, molasses, boiling water, and raisins, each 1 cup; vinegar and 
 butter, each ^< cup; 2 beaten eggs; nutmeg and cinnamon, each 1 tea-spoonful; 
 cloves, ^2 tea-spoonful. Either of them will make 3 pies. 
 
 Remai'/cs. — English currants can be added to this, if desired, or dropped 
 from No. 1, as one ma}' choose. To imitate minced pies, of course, they must 
 have upper as well as under crust. (See Pastry, for making the crust.) 
 
 Mock Minced Pies, No. 3, with Apples.— Crackers, double hand- 
 ful; tart apples, medium size, 8; raisins, 1 cup; butter and molasses, each }^ 
 cup: ground cinnamon, cloves, and allspice, each 1 tea-spoonful; salt, 1 salt- 
 spoonful; sugar and cider. Dikections— Roll the crackers; pare, core and 
 chop the apples, melt the butter, and mi.\ all, using cider to make sufficiently 
 moist, and if tlic cidor is not quite tart, add i or 3 table-spoonfuls of vinegar, 
 ■with sugar enough to give the requisite sweetness, which each must judge for 
 himself, as tastes varj- so much. 
 
 Remarks. — The apples give these pies a much greater resemblance to the 
 real, than as formerly made without apples. If they are made with a light bis- 
 cuit crust, which is made with at least 1 tea-spoonful of baking powder; then 
 •wetting the bottom crust witli the beaten white of an egg before the mixture is 
 put in, even the dyspeptic may eat them, if he can eat ordinary food. They are 
 healthful, as well as very palatable. Give the author the one with the apples 
 when he calls upon you. 
 
 Lemon Pie, Quickly Made. — One lemon; melted butter, 1 table- 
 spoonful; water, G table-spoonfuls; corn starch, 1 table-spoonful (flour will do, 
 but not quite so good); eggs, 2; sugar, 6 table-spoonfuls. Diukctions — Grate 
 off the yellow, or /.est of the lemon, as it is called — peel off the white part and 
 throw it away — then grate up the pulp, if you have a coarse grater, or chop it 
 fine having picked out the seeds. Put starch or flour in the water, and stir as 
 for gravies; then .stir in the melted butter and 3 spoonfuls of the sugar, and the 
 beaten yolks of the eggs with the grated yellow and pulp of the lemon. Make 
 ■with one crvist only, and Avlien baked properly, having beaten the whites of the 
 eggs with the balance of the sugar for frosting, put it on and give it a nice 
 brown. Powdered sugar is the best for frosting. 
 
 Remark.^. — The advantage of this pie is it can be made in a hurry, as it is 
 all made cold, except tlie butter. Lemon pies are quite often made with flour 
 in place of the corn starch. 
 
 Lemon Custard Pie, Extra.— Sweet milk, 1 pt. ; 3 eggs; 1 lemon; % 
 
DR. CHASE'S RECIPES. 261 
 
 cup of sugar. Directions — Mix the beaten eggs, sugar and milk together, as 
 for a custard; remove spots, stem, and flower end from the lemon, and chop per- 
 fectly fine, and stir into the custard, and bake at once. — Mrs. Eastman, Toleilo, 0. 
 
 Remarks. — Having eaten of this pie several times while boarding there, and 
 considering it a very nice custard pie, except in its lemon flavor, I enquired as 
 to using lemons to flavor them without spoiling the custard, and received the 
 above instructions from the lady herself, and can recommend it as an "extra" 
 indeed worthy of all confidence. One lemon gives a nice flavor to 3 pies. 
 
 Lemon and Raisin Pies Wo. 1. — Two small lemons, prepared as 
 above; sugar, 1 coffee-cupful; 1 agg; butter, 1 rounding table-spoonful; 
 flour. Stable-spoonfuls; boiling water, 31^ coffee-cupfuls; raisins, 1 coffee-cup- 
 ful; a little salt. Directions — Stir the flour smooth in a little cold water, and 
 mix all, putting in the beaten egg last, not to scald it. This mades 2 or 3 pies, 
 according to your liberality in filling or size of your plate. Bake with 2 crusts. 
 
 Lemon and Raisin Pies, No. 2. — Raisins, 1 lb.; 1 lemon, prepared 
 as in the "Extra" above; sugar, 1 cup; flour, 2 table-spoonfuls. Directions 
 — Stew the raisins 1 hour, leaving just water enough to cover them; then, hav- 
 ing rubbed the flour smooth in a little cold water, mix all and make 3 pies. 
 
 Remarks. — Either of these may be baked with or without upper crust, as 
 you choose, generally without. We have so many lemon pies we must next 
 have an 
 
 Orange Pie. — One good-sized orange, grate the rind, and chop or slice 
 the inside, removing the seed; 3 eggs, J^ cup of sugar, 1 cup of milk, 1 heap- 
 ing table-spoonful of cornstarch; no upper crust. — '' Keystone," Bradford, Pa. 
 
 Remarks. — The author cannot see why any person who can make as nice a 
 pie as this recipe does should blush by dropping her name and taking an arti- 
 ficial one. So it is with some people. I can tell if the recipes are good as 
 soon as I read them, even if they have no name at all attached to them. Hence 
 I take the best I can find anywhere and everywhere, giving the proper credit, 
 for the good of the many people who have so far patronized "Dr. Chase's 
 Book," not because they were Dr. Chase's, but because they were good. And 
 I will here remark that I have often wondered that I did not see more orange 
 pies, even to the lessening of the lemon. For, if you get nice juicy oranges, 
 the flavor is delicious, and less sugar is required than for lemons. They may 
 be frosted the same as lemon, if desired. What is more delicious than a nice 
 juicy blood orange — certainly there is but one thing which can equal it — a 
 luscious peach. 
 
 Cream Pie, No. 1, Crust Baked First.— For each pie to be baked 
 take 2 small eggs; sugar, }4 cup; corn starch, 2 table-spoonfuls, or half flour; 
 milk, 1 pt. Directions — Make your crust and have it ready baked (pricking 
 with a fork to prevent blistering); put the milk on to boil; beat the yolks of 
 the eggs, stir the corn starch in a little cold water, smoothly; then add sugar, 
 and stir all into the boiling milk, and continue the heat until the custard is set, 
 or thick; then put into the baked crust and bake 15 or 20 minutes, having beaten 
 the whites with 1 tea-spoonful of cream or butter and 2 table-spoonfuls of sugar; 
 spread on top and brown nicely in the oven. — Henry Crane. 
 
262 DR. CHASE'S RECIPES. 
 
 Remarks. — Having eaten of this pie many times, I know it is very nice. 
 The pumpkin pie below is from the same gentleman, and is equally nice of its 
 kind. Sec, also, " Cream Pudding," which is mixed like a pie: 
 
 Cream Pie, No. 2. — Sweet cream, 1 cup; sugar, 3 table-spoonfuls; flour, 
 1 table-spoonful; butter, the size of an egg; a little grated nutmeg, all creamed 
 together; bake like a custard, or put strips of crust across the top. — Eliza Watts, 
 Croton, Iowa, in ToJedo Blade. 
 
 Boiled Custard Pie. — "Mrs. B. H. H.," in Farm, and Fireside, gives 
 the following directions for making: Morning's milk, a qt. Let it simmer — 
 not boil; stir into it sugar, 1 cup; the yolks of 3 eggs; flour, 3 table-spoonfuls, 
 and a little nutmeg. When it becomes thick, pour it into the crusts— which 
 should be previously baked — and when just done spread with frosting made of 
 the whites of the eggs with sugar, 3 table-spoonfuls, with a little nutmeg, and 
 brown slightly. This makes 3 pies. 
 
 Pumpkin Pie. — Stewed pumpkin, 1 heaping pint; 6 eggs; flour, 6 
 table-spoonfuls; butter, size of an egg; sugar, IJ^ cups; cinnamon, 2 level tea- 
 spoonfuls; ginger, i^ tea-spoonful; % a grated nutmeg. Directions — Rub 
 the pumpkin through a colander, adding the butter, sugar and spices, and make 
 hot, then the beaten eggs and flour; mix smoothly together, and while hot put 
 into the dish, having a thick crust to receive it, and bake in !i moderate oven. 
 — Henry Crane, Frost House, Eaton Rapids, Mich. 
 
 Remarks. — This makes a thick, .'^alvy pie, very nice. If fearful of a soggj' 
 crust, bake it before putting in the pie mixture. If a pint of milk was added, 
 it would be more like the old-fashioned pumpkin-custard pie, softer and not 
 quite so rich, unless an additional egg or two, with an extra cup of sugar is 
 put in. If milk is plenty, and pumpkin scarce, take this latter plan. 
 
 Pumpkin and Squash, Best for Pies, Prepared by Baking. 
 — Ruth H. Armstrong, in the Housekeeper, says: If all housekeepers who make 
 pumpkin pies knew how much better and easier it is to bake the pumpkin first, 
 they would no longer worry over cutting up and peeling it, but just cut it in 
 halves, take out the seeds, lay it in the oven and bake until soft, when it can be 
 scraped out and used as usual, and is so much better for not having water in it. 
 Winter squash makes a much richer pie when treated in the same way. 
 
 Squash Pie, Very Rich. — Stew a medium sized crook-necked (or 
 other equally rich) squash, anil rub the soft part through a colander, as for the 
 pumpkin pie, above; butter, ^ lb.; cream and milk, each 1 pt., or milk with 
 the cream stirred in, 1 qt. ; sugar, 2 cups; 1 dozen eggs well beaten; salt, mace, 
 nutmeg and cinnamon, 1 tea-spoonful each, or to taste. 
 
 Remarks. — Of course the mixing and baking, the same as for the pumpkin 
 pie above; and if less is neederl for the famil\' keep the .same proportions as in 
 that also. I think good squash makes a riciier pie than pumjikin, while some 
 persons claim the reverse;, and call for an egg or two extra. If a poor quality 
 is used, this would be so; hut crook-necked, or Hubbard, are much nicer than 
 pumpkin, both in quality and flavor, and I like tliis pie much the best, but can 
 get along very nicely even with a good rich pumpkin pie. 
 
DR. CHASE'S RECIPES. 263 
 
 Potato Custard Pie.— Nicely mashed potatoes, IJ^ cups; sugar, 2 
 cups; milk, 1 qt. ; eggs, 5; a little salt, and any flavoring desired. Directions 
 — Beat the eggs well, mix all, and dip into the pans made ready with the usual 
 paste, or crust, and bake the same as custard pie. 
 
 Sweet Potato Pie. — Sweet potatoes make an equally nice pie, for all 
 who, like myself, are fond of them, treated the same as their Irish brethren, 
 above. 
 
 Remarks. — Sweet potatoes make a richer pie than the common potato, as 
 much so as good squash makes a pie richer, in quality and flavor, than com- 
 mon pumpkin; but as the Irish potato keeps the best, a pie can be made of 
 them, after the sweet ones are out of season. 
 
 Apple-Custard Pie. — Moderately tart apples, stewed, and treated the 
 same as the potatoes, above, make a custard pie, of very excellent flavor; using 
 sugar according to the sourness of the apples, with cinnamon, nutmeg, or other 
 spices as you like, baked with one crust only, in all kinds of custard mixtures. 
 Bars, or strips, as mentioned in cream pie No. 2, above, may be put upon any of 
 them, if one choses to do so. But I think they muss, or mar the pie, in cutting 
 them for the table, hence I think them nicer without bars. 
 
 Apple, Peach, and Other Fruit Pies.— Pare and slice, ripe, tart 
 apples from the core, or peaches from the pit, for as many pies as you wish to 
 make at one time; line your plates, or tins, with a crust, having a little baking 
 powder or soda in the flour (one-fourth as much only as for biscuit ; see remarks 
 following Pastry, No. 1), wetting, or not, as you choose, with the flour paste, to 
 prevent the juices from soaking into the crust; put on a layer of the sliced fruit, 
 and sprinkle over light brown sugar according to the sourness of fruit; then 
 another layer of fruit and sugar, for at least 3 layers, using cinnamon, nutmeg, 
 or any other spices preferred, freely on the last layer, and 2 or 3 spoonfuls of 
 water, unless the fruit is very juicy ; cover with a crust secured from the escape 
 of the juices, with the flour wet, and a few ornamental cuts through the top 
 crust; bake in a moderate oven, and you will have a pie "fit for a king," espe- 
 cially so, if you sprinkle freely of powdered sugar over the top before serving. 
 Blackberries, raspberries, strawberries, cranberries, whortleberries, and stoned 
 cherries, in their season, make an equally nice pie, with the same treatment, 
 remembering this, the sourer the fruit the more sugar. But it is important to 
 remember this also, that pies, not to be eaten the day they are baked, ought to 
 be baked a little longer, or harder, than those to be eaten at once, which pre- 
 vents their absorption of dampness from the air, as well as from the moisture 
 of the pie-mixture. By canning or drying, and stewing when needed, pies from 
 any of the above named fruits may be had at any time of the year. 
 
 Grandmother's Apple Pie. — Line a deep pie-plate with plain paste. 
 Pare sour apples — greenings are best — and cut in very thin slices. Allow 1 cup 
 of sugar and a quarter of a grated nutmeg mixed with it. Fill the pie-dish 
 heaping full of the sliced apple, sprinkling the sugar between the layers. It 
 will require not less than six good-sized apples. Wet the edges of the pie with 
 cold water; lay on the cover and press down securely that no juice may escape. 
 
264 DR. CHASE'S RECIPES. 
 
 Biike tliree-quartei"s of an hour, or even less if the apples become tender. It is 
 important that tlie apples should be well done, but not over-done. No pie in 
 wliich the apples are stewed beforehand can be compared with this in flavor. 
 
 Chicken and Other Meat Pies. — According to the number in the 
 family, 1, 2, or more, young and tender chickens, cut up, washed and put into 
 a stew-kettle, with water enough to nicely cover, and a very little salt, and stew 
 till perfectly done, and if pork or small pieces of any cold meats are to be used, 
 stew also with the chicken; when entirely tender, rub a spoon or two of flour 
 smooth, in cold milk or water, and stir in as for gravy; add salt and pepper to 
 taste. Set back on the stove to keep hot while you make the pastry or crust. 
 
 Pastry or Crust. — If for 1 chicken in a 2 quart basin, or pie dish, use 
 1 pt. of flour with 1 tea-spoonful of l)iiking powder, and 1 table-spoonful of 
 lard, and a little salt. For a 4 quart or 6 quart dish double the amount of all 
 the articles, and if half butter is used, it will be nicer and require a little less 
 salt. It is designed to have a light, but thick crust when baked. Put the 
 chicken, with its gravy, enough to nicely cover it, into the dish, without a bot- 
 tom crust; but roll out the pastry of such a thickness as to just cover the dish 
 nicely, cut a few fancy slits through the top, to allow the steam to escape, and 
 place in the oven at once, and bake about 30 minutes, or long enough to cook 
 the crust nicely. Serve hot, with mashed potatoes, made rich with milk and 
 butter, or cream, if you have it. Souk; put potatoes in the pie. but it is out of 
 fashion, and, thank the Lord, there is one fashion, at least, which is conducive 
 to health, as water-soaked potatoes are not. 
 
 Beefsteak, cold roast beef, veal, lamb, prairie hens, and other wild game, 
 may be treated in the same way, with like success; but prairie hens should have 
 the skin removed before cooking. Any meats not tender must be stewed ten- 
 der, or done, before putting into the pie dish, as you cannot depend on the 
 baking to cook the meats, it would spoil the crust. — Mrs. Catherine Baldwin, 
 Toledo, Ohio. 
 
 Remarks. — Having had my oflRce in this lady's house for about two years, 
 and boarded in the family most of the time, I am able to say, if you follow 
 these instructions, you will have no reason to complain. A closing, word, only, 
 milk, for wetting up pastry, as bread, makes them richer than water, hence use 
 is Avhen j-ou have it plenty, but do not make pastry too soft, but rather stiff. 
 
 Chicken and Ham Pie. — Sea-son .sufficient slices of boiled ham, with 
 pepper and salt, if needed, and put a layer upon the paste, which should be % 
 inch thick; then a layer of chicken, which has been jointed and cooked till 
 tender, upon the ham, and also the yolks of some hard-boiled eggs, .sliced; a 
 couple layers of each should properly fill the dish; putting in some gravy made 
 with water in whic;h the chicken was boiled, adding, if liked, }4 cup of toma- 
 toes to the gravy; cover with another crust, and bake only to bake the crust; 
 or it may b(! l)ak('d without the gravy, and I think this the better way, the 
 gravy Ix'ing made to dip upon tin; pie, and mashed potatoes, with which it is to 
 be served. If no eggs and tomatoes, make it without, and still it will be very 
 nice, if the meats have been cooked tender before putting into the pie. 
 
DB. CHASE'S RECIPES. 265 
 
 Rabbit Pie, Fricasseed and Roast. — Cut up the rabbit, remove the 
 breast bone and bone the legs. Put the rabbit, a few slices of ham, a few force- 
 meat balls, and 3 hard-boiled eggs, bj^ turns, in layers, and season each with 
 pepper, salt, 2 blades of pounded mace, and }4 tea-spoonful of grated nutmeg. 
 Pour in }4, pt. water, cover with crust, and bake in a well-heated oven for 1}^ 
 hours. When done, pour in at the top, through the middle of the crust, a little 
 good gravy, which may be made of the breast and leg bones, flavored with 
 onion, herbs and spices. 
 
 Fricasseed. — Rabbits, which are in the best condition in midwinter, may be 
 fricasseed like chicken in white or brown sauce. 
 
 To Roast. — Stuff with a dressing made of bread-crumbs, chopped salt pork, 
 thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin 
 on it a few slices of salt pork, and a little water in the pan, and baste often. 
 Serve with mashed potatoes and currant jelly. 
 
 Oyster Pie. — Small oysters, 1^4 qts. ; cracker crumbs, 1 cup; salt and 
 pepper to suit. Directions — Drain the oysters in a colander, and throw away 
 the juice, unless you wish to cook it, seasoning properly and eating it as 
 '■'soup," with some crackers; there will be juice enough from the oysters. 
 Line the sides of a deep buttered pie-dish with a crust made as for the chicken 
 and other meat pies above; put a layer of the oysters, salt and pepper to suit; 
 then a light sprinkling of the cracker crumbs, and so fill the dish; put over the 
 top some bits of butter to season nicely, and cover with a crust; bake in a quick 
 oven. As soon as the pastry is done the oysters will be cooked also. 
 
 Remarks. — By using the juice the pie is made too mushy, or soggy. 
 Escaloped Oysters, or Oyster Pie With Crackers.— Oysters, 1% 
 qts.; crackers, sufficient; pepper, salt and a little mace. Directions — Drain 
 the oysters as above; butter the dish and put a layer of the oysters over the 
 bottom; then, the crackers being thin, butter one side lightly, and place a row 
 of them around the dish in place of a crust; season the oysters, each layer as 
 you go along, then sprinkle on some cracker-crumbs, else split crackers, but- 
 tered, does nicely in place of crumbs, and so fill the dish, or until the oysters 
 are all in, putting another tier of crackers up the side, if needed, as you fill up 
 to the top of the first tier, and cover the top with a layes of buttered crackers, 
 putting on the butter pretty freely on the top crackers, which melts down into 
 the dish and makes a crispy cover or crust, without the trouble of making 
 pastry. 
 
 Remarks. — If this new plan is done carefully you will be pleased with the 
 result. If not, you can take the old cnisty, mushy way again; but I know you 
 will not. 
 
 Minced Turn-Over Pies, Pried or Baked.— For the pastry, or 
 crust, sugar, 1 cup; 2 eggs; butter, i^ the size of an egg; sour milk, \}4, cups; 
 soda and salt, each, 1 teaspoonful; flour. Diuections — Beat the eggs, butler 
 and sugar together; put the soda into a bowl with a tea-spoonful of water, 
 mash it and dissolve, then pour the milk upon it, and mix all together, stirring 
 in what flour you can with a spoon, then mix with the hands; work in only 
 
266 DR. CHASE'S RECIPES. 
 
 enough to make a soft dough, as for fried cakes. Cut off a piece as large as a 
 good sized egg, rolling out in round form; then put 2 table-spoonfuls, or a little 
 more, of minced pie meat (which see), which is not very moist. Spread it over 
 one-half only, of the crust, leaving an edge margin of J^ incli: then turn over 
 the other half, and with plenty of tiour on the fingers pinch or crimp the edge 
 firmly together, to keep in the juices. Fry in hot lard, turning carefully when 
 one side is done. Take up carefully also, using a knife to assist, lest they fall 
 from the fork, placing them on plates, separately, until cold; but if done just 
 before dinner, at our house, several of them never get cold. If the juice works 
 out while frying the hot lard will sputter and fly around lively; hence, be sure 
 to pinch the edges well together. Bake when j'ou prefer to do so. 
 
 Remarks. — If the pastry is made as soft as it can be rolled by dusting freely 
 it will be very light, and the turnovers very nice. They are very nice, too, to 
 bake them. 
 
 Apple Turn-Overs, Pried or Baked. — Dried apples, 1 pt. ; raisins, 
 1 cup; cinnamon and allspice, or nutmeg, each, 1 tea-spoonful. Directions — 
 Stew the apples and raisins together, leaving as little water as possible. Mash 
 the apples to a pulp (but I prefer to find the raisins whole), and put in the 
 seasoning. Make the paste and otherwise treat the same as the mince turn-overs. 
 Of course, the apples may be used without the raisins, but they suit me better 
 with them. These, also, may be baked as well as fried, when you choose. 
 Other fruit, as peaches, berries, etc., may be used in the same way. 
 
 Apple Turn-Over Pudding, Baked — Apples, sugar, butter, nutmeg, 
 a little salt, and pie-paste. Directions — Sufficient nice tart apples to fill such a 
 pudding-dish as the family demands ; peel, slice and put into the dish, which 
 has been buttered ; cover with good pie-paste, and bake in a quick oven. When 
 done, "turn-over" upon a suitable plate, and spread upon the apples 3 or 4 
 table-spoonfuls of sugar, and butter half the size of an egg, and a pinch of salt, 
 mixing with a spoon a little on the top; then grate on some nutmeg. Serve 
 hot. The sugar, butter, and nutmeg on it form the sauce, but milk or cream 
 passed with it will suit some better. Of course, this maybe "turned over" 
 with peaches as well as with apples. 
 
 Remarks. — Although this is a dish to be "turned-over-upon-a-plate," yet I 
 have placed it here among the " turn-overs" proper, as it makes but little dif- 
 ference where we find or place a good dish. It is nice. I speak from knowledge. 
 
CAKE-MAKING, BAKING, 'ETC.— General Remarks and Explan- 
 ations. — To make good cake every article used must be good, of its kind — 
 flour, sugar, or molasses, butter or lard, eggs, spices, or flavoring extracts, 
 fruit, cream of tartar and soda, or saleratus, or baking-powder, milk, etc. 
 
 But to save repeating the explanation with every cake receipt given (many 
 of which must be very similar, if not absolutely the same), I will make such an 
 explanation in connection with each of the articles mentioned as entering into 
 cake-mixtures that persons can soon familiarize themselves with, all that is 
 necessary, to a full and complete understanding of the whole subject, without 
 the repetition referred to. 
 
 Flour. — It being understood, then, that all the articles, or material used 
 in making cake shall be good, I need only say: The flour will be the better if 
 put into the oven and thoroughly dried — stirring a few times while drying — 
 then sifted; and if cream of tartar with soda, or baking-powder are to be used, 
 they — or the one to be used — should be stirred into the flour before sifting. 
 
 Sugar and. Butter. — Use your own judgment at to whether white or 
 light brown sugar may be used. For common purposes the light brown will 
 do very well; but if a delicate cake, for any particular occasion, is to be made, 
 use pure white sugar and very nice butter. If sugar is at all lumpy, crush 
 by rolling, then the sugar and butter should always be creamed together, 
 i. e. , beaten together until they are completely blended into a mass, much the 
 appearance of cream, hence the word "creamed" has been appropriately 
 applied. And this creaming of the butter and sugar is a very important part of 
 cake-making; for, by this process, the oiliness and consequent indigestibility of 
 the butter is overcome, the cake rises brighter, and is much more healthy and 
 digestible than by rubbing the butter into the flour, which has heretofore been 
 the more usual custom. 
 
 In cold weather it may be necessary to place the butter in a warm place a 
 short time to soften — not to melt — to enable the creaming to be properly 
 done. 
 
 Lard and Drippings. — Neither lard nor drippings are as good as but- 
 ter, but, for family use, half the amount may be very satisfactorily put in the 
 place of half of the butter named. 
 
 Molasses. — When molasses is used the cake will scorch quickly if the 
 oven is too hot; hence for these, and for cakes having fruit in them, bake in a 
 moderate oven, especially such as fruit loaf -cakes, they being generally thick, 
 require a longer time for baking. Then, if there is danger of burning the top, 
 in any case, cover with brown paper, until nearly done. 
 
 267 
 
268 DR. CEASE'S RECIPES. 
 
 Eggs. — Eggs must be frosli and woll-beaten; and it is claimed that all 
 cakes are better if the yolks and whites are beaten separately. This may be 
 true, to a certain extent, but my wife who has made cake for me (or seen that 
 it was done as she desired) for over forty years, claims, and I have no doubt 
 of the fact, that the diJTerence, for general use, is not sufficient to pay for the 
 extra trouble; while, for nice cake, for special occasions, it may be best to beat 
 separately. 
 
 Spices are always to be ground, or very finely pulverized, where the old 
 fashioned mortar is still in use. 
 
 Flavoring Extracts, kept by dealers may be used, or those made by 
 receipts given in this work, which will be found under proper headings, using 
 only sufficient to obtain a fair flavor of the fruit represented. 
 
 Fruit requires care in selection, or purchase, and also in its preparation 
 for use. 
 
 Baisins need to be looked over to free them from any remaining stems, 
 and from small gravel-stones, which are often found among them, then washed 
 •drained, dried and floured, and used whole, or they may be seeded and chopped 
 after wiisliing and draining, then rubbed — "dredged" — with flour, which 
 largely prevents them from settling to the bottom of a cake or pudding. 
 
 English Currants require picking carefully to free them from gravel, 
 dirt, etc., and several careful washings, for the want of proper care in curing. 
 They also require drying and flouring, the same as raisins, for the same reason. 
 
 Home-dried Fruit. — Currants, raspberries, blackberries, whortle 
 ■{" liuckle ") berries, etc., may be substituted for foreign fruit verysatisfactorily 
 ■when desired, or when they are plenty. 
 
 Citron, when used, is to be "shred," i. e., cut into long narrow strips, or 
 chopped, as preferred. If chopped, however, leave it the size of peas, so that 
 one eating tlie cake can tell what it is without too close scrutiny. 
 
 Almonds are to be blanched, i. e., boiling matter is to be poured upon 
 them and allowed to stand until the thin skin will rub off easily, then chopped 
 as citron, or pounded finely in rose water — preferably chopped. 
 
 Cream of Tartar and Soda are always to be stirred into the flour 
 before it is sifted, the same jis baking powder. The proportions in using 
 should always be two of the first to one of the latter. They are usually kept 
 in separate boxes and mixed when used, by taking out 2 teaspoons of the 
 cream of tartar to 1 of the bicarbonate of soda (baking soda), but they may be 
 purchased in quantities of "4 lb. of the cream of tartar to }( lb. of the soda (or 
 in these proportions) and all mixed at once, if dry, and kept in an air-tight box 
 in a dry place, and tlnis you have always ready for use a better baking pow- 
 der than you can buy. 
 
 Saleratus, when used, is to be dissolved in a little hot water, or in a little 
 ■of the milk, by rolling finely on the table or moulding-board before putting 
 
DR. CHASE'S RECIPES. 36»' 
 
 into the cup to dissolve. After the same is dissolved, add it to the cake 
 mixture. 
 
 Soda, when used alone, is to be treated the same as saleratus. 
 
 Baking Powder should always be mixed into the flour, the same as 
 cream of tartar and soda, before the flour is sifted. 
 
 Milk is always to be sweet when baking powder, or cream of tatar with 
 soda are to be used. Sour milk or buttermilk when soda, or saleratus only are 
 to be used. 
 
 Making Up or Putting Cake Together.— The eggs being properly 
 beaten, the fl»ar sifted, the sugar and butter creamed, everything to be used being 
 placed within reach, little by little add the milk to the creamed sugar and but- 
 ter, stirring constantly, then the yolks of the eggs (when beaten separately), 
 after which tlie sifted flour, having the proper amount of baking powder, or 
 cream of tartar and soda in it, and then the fruit (if fruit is to be used), spices 
 or flavoring extracts; but, now, if saleratus is being used, it is to be dissolved 
 and stirred in, and lastly the beaten wliites of the eggs, stirring but little after 
 these are added; but the more thorough the stirring together, previous to putting 
 in the whites, the better. 
 
 Baking — Heat of the Oven, etc. — To bake cake nicely, the heat 
 of the oven should be uniform throughout the whole time of baking; and for 
 light, thin cakes (and tliat covers nearly all, except those having fruit in them) 
 a quick oven is required, so that by the time the cake is properly raised the 
 baking shall commence ; for if the heat is not uniform throughout the baking 
 there will be a soggy streak shown in the cake, because if the cooking slackens 
 much the cake begins to ' ' fall, " and although the heat may be again raised, yet 
 what has settled together will not rise again; while if you get too great a heat 
 simply cover the cake with brown paper to prevent burning the top, and partly 
 close the damper to prevent too much heat from passing under tlie bottom ; but 
 the oven door must not be left open in cake baking, or else the cake will " fall," 
 the same as if the heat had fallen off for want of fuel. Avoid, as much as 
 possible, also, the moving of cake after it is placed in the oven and has began to 
 rise, as the motion may cause the escape of gas, leaving the cake heavy, and 
 especially is this important with cake containing grated or dessicated cocoanut. 
 Pans. — Pans should always be well buttered, except for thick, or loaf 
 cake, wliich requires the bottom of the pan to be covered with a buttered piece 
 of white paper, buttering the sides, unless deemed safest to paper the sides also, 
 especially if the cake is a thick fruit cake, and in this case the top must be cov- 
 ered with brown paper until nearly done. 
 
 To Know When a Cake is Done, pierce it with a clean broom 
 splint. If it comes out free of the cake mixture it is done; but a few minutes 
 more had better be given it than to have it at all under done. 
 
 Hints and Suggestions. — If attention is given to the above explana- 
 tions and a moderate degree of experience is brought to bear upon the follow- 
 ing recipes, I have no fears of a failure; and those who have not been instructed 
 
270 DR. CHASE'S RECIPES. 
 
 as they should liave been by their mothers,, or those having the care of them in 
 their minority, and now find it necessary to make cake for themselves and their 
 husbands, must begin with the cookies, and other smaller and plainer cakes, 
 lest a failure should too greatly discourage them ; and should they fail a few 
 times, take the mottoes, "don't give up the ship," but "try, try again," and 
 ultimale success must follow. 
 
 Special Explanations. — If any special explanations are needed, they 
 will be iriven in connection with the recipe. 
 
 Lastly — Keeping Cakes. — Keep cakes in the cook-room until cool; 
 then wrap and place them in boxes with covers to exclude the air^ Jelly cakes, 
 however, had best not be removed from the plates upon which they have been 
 built up, but need to be wrapped and placed in boxes, the same as others, which 
 insures their moisture much longer than if not put away in boxes. Fried cakes, 
 cookies, etc., after becoming cool, may be put into stone jars, and a doth of 
 several thicknesses be put upon them, pressing it down around the edge, then 
 another cloth over the top of the jar, with a plate upon it will keep them suffi- 
 ciently moist. It is not best to make large amounts of them at a time. Bread 
 needs the same care to keep it nicely moist. 
 
 Table of Explanations and Comparative Weights and Meas- 
 ures. — When white sugar is called for, "A," or tirst-class coffee sugar is 
 intended. 
 
 The cup intended to be used is the common sized tea-cup, but if larger 
 amounts are needed for large families, double the number, or use the larger 
 coffee-cup. 
 
 1 lb. white sugar equals about %% cups; 1 lb. butter, 2 cu]is; 1 lb. lard, 3 
 cups; 1 lb. wheat flour, %% cups; 1 lb. graham, ^y^ cups; 1 lb. Indian meal, 
 Z% cups. 
 
 Icing, Boiled, for Cakes. — Powdered sugar, (and this is the right 
 kind to u.se for all Icings), 2 cups: boiling water, 1 gill; whites of 2 eggs; flav- 
 oring to suit. Directions — Pour the boiling water upon the sugar in a suita- 
 ble dish, upon the stove, and boil until it readily creams, then pour this hot 
 upon the beaten whites, and beat till cool, when it is ready to use, the cake 
 being cold, or, at least, cool; add vanilla, lemon, or orange extract, rose or cin- 
 namon water, or essence, a teas poof ul to a tablespoonful, to suit, and dip upon 
 the cake; smoothing, if necessary, with a knife wet in cold water, 
 
 Icing, Boiled, that will not Break.— White sugar, 1 cup; white of 
 1 (i£^';^\ put water enougli into tlie sugar to dissolve it; i)ut it on the fire and let 
 it boil till it will " hair." Beat the white of the k^'^s:, to a stiff froth; pour the 
 heated .sugar on to the froth and stir briskly initil cool enough to stay on the 
 cake. The icing should not be apjilied until tiie cake is nearly or quite cold. 
 This qtiantity will frost the tops of two common sized cakess. — Oodey's jMdy's 
 Book. 
 
 Boiled Icing — Quick to Harden. — To 1 cupful sugar, take 1 egg. 
 Put sugar in pan and a little water over it, and let boil 20 minutes. Beat white 
 
DR. CHASE'S RECIPES. 371 
 
 of egg stiff and gradually beat boiling sugar into egg. Flavor. Apply to cake 
 quickly, as it soon becomes hard. 
 
 Icing, Old and Confectioner's Plan, or Without Boiling. — 
 
 Icing or frosting for cakes was formerly done by beating the whites of eggs to a 
 stiff froth, then beating in white sugar till stiff, or as hard as desired; but if it 
 is not desired to boil it, as above, a better plan is to take the white of 1 egg for 
 each medium-sized cake, and at the rate of ^^^^ lb. of powdered sugar for each 
 egg to be used; and first, throw in some of the sugar, then begin to beat, and, 
 from time to time, throw in more of the sugar, continuing the beating until the 
 sugar is all in, and the icing of a smooth and tirm consistence — nearly or about 
 half an hour will be required: The piece of a lemon or an orange, or any of 
 the extracts, may be used to flavor, allowing sugar extra to absorb it. 
 
 Remavlcs. — If beaten together as above, it hardens on a cake quicker than 
 if the eggs were beaten, as of old, before the sugar was added; and if made as 
 thick and as hard as it ought to be with the sugar, one coat will suffice; while 
 in the old w^ay it almost always required two. If in a hurry to have the cake 
 read}% this may be set two or three minutes in a moderate oven to harden. 
 
 Icing to Color Different Shades. — Any icing may be colored, if 
 desired, a yellow with lemon or orange, and pink with strawberries or cranber- 
 ries. Grate the yellow of a lemon or orange, squeeze some of the juice upon 
 the gratings, put into a stout muslin and press out the coloring into the icing. 
 Strawberries and cranberries are to be pressed in the same way, or their syrups 
 used. If considerable is used, add powdered sugar to make them thick before 
 stirring in. 
 
 Icing Chocolate for Cakes. Flavored chocolate, 4 ozs. ; whites of- 2 
 eggs; powdered sugar, 20 tea-spoonfuls; corn starch, 4 tea-spoonfuls; extract of 
 vanilla, 3 tea-spoonfuls. Directions— Beat the eggs and add the sugar and 
 corn starch, stirring together; then, having grated the chocolate before you 
 began the other work, add it and beat to a smooth paste; then spread it upon 
 the cake, the top layer as smoothly as possible, and place the cake in the oven 
 a moment, turning it around, and the icing will become nice and glossy. 
 
 Icing, Almond. — Blanched almonds, J^ lb. (for two ordinary cakes), 
 rosewater, sufficient. Directions — Rub the almonds to a smooth paste (in a 
 mortar) by adding a little rosewater from time to time to moisten sufficient only 
 to form the paste; and then mix with any of the icings having no other flavor. 
 
 Icing With Gelatine. — More recently some cooks have been using 
 gelatine in making icings. Where no eggs are to be had it will make a good 
 substitute. For each cake, soak gelatine, 1 tea-spoonful, in cold water, 1 table- 
 spoonful, till soft, or about i^ hour; then pour upon it hot water, 2 table- 
 spoonsful, stir to perfectly dissolve it; then stir in, while warm, pulverized 
 sugar, 1 cup, continuing to .stir until perfectly smooth, and .spread upon the 
 cake. 
 
 CAKES— Martha's Cai^e.— Remarks. — As my wife's name is Martha, 
 I trust I shall be excused for beginning the cake list of my " Third and Last 
 Receipt Book " with her favorite, especially as it is plain and not expensive. 
 
272 DR CHASE'S RECIPES. 
 
 and by little changes, and flavoring, such a variety may be made out of it, as 
 loaf calie, jelly cake. etc. Sugar, 2 cups; butter, 1 cup; 6 eggs; flour, 2 cups; 
 sweet milk, 3^ cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful. 
 DinECTiONS — Familiarize yourself with the general remarks and explanations, 
 at the head of this subject, then you will be able to make any ordinary cake — 
 the articles, and proportions, only being mentioned. I only mention here the 
 different ways this may be flavored, baked, etc. 
 
 This may be baked in a loaf, or in jell}' cake tins (shallow pans) and, when 
 cold, laid up with fruit jelly spread between the layers, and you may ice the 
 top, or not, as you choose — sometimes with — sometimes without. Sometimes 
 flavor with the juice and grated yellow of a lemon, again with an orange, or 
 the extracts of one or the other, and again without either, being plain. And 
 thus you can have a cake difTcring from the leopard's skin in this — its spots 
 may be changed, and that as often as you like, giving a great variety of 
 cake without change of composition, except in flavoring, icing, etc., or in 
 not flavoring, or not icing, baking in loaf, or for jell cake, or by baking 
 in patty pans, as you choose, or as occasion may call for. Mrs. Chase occa- 
 sionall}' ices them when baked in the little pans, especially so if the icing is 
 being made for large cakes, at the same baking. 
 
 Ribbon Cake. — I. Sweet milk, J^ cup; butter, J^^ cup; 3 eggs, flour, 2 
 cups; cream of tartar, 1 tea-spoonful; soda, }4 tea-spoonful. Directions — 
 Di.ssolve the soda in the milk: mix the cream of tartar in the flour; beat the 
 eggs, sugar and butter well together; then the milk and flour. 
 
 11. Take of the above mixture, 1 cup; molasses, 1 tea-spoonful; cinna- 
 mon, cloves, allspice and nutmeg, each }/^ tea-.spoonful: citron, almonds or wal- 
 nut meats, each \i lb. ; raisins and English currants, each % cup- Directions 
 — Chop the citron, and almond or walnut meats (whichever you prefer to use), 
 dredge the raisins and currants with flour, and mix with the molasses and spices 
 into the cup of batter taken from the first. Use .shallow tins for baking, put- 
 ting in a strip of the white batter lengthwise of the tin; then a slri]) of the dark 
 beside it. and so cover the tins; thus you have a " marbled cake." which has 
 ribbon-like strips. 
 
 Remarks. — By leaving out the citron and fruit, and putting into pans, as the 
 marble cake next following, you have another variety of composition for 
 marble cake. 
 
 Marble Cake. — Light Part: White sugar, 3 cups; whites of 6 eggs; 
 butter, 1 cup: flour, 2 cups; sweet milk, Jj cup; baking powder, 2 tea-spoon- 
 fuls. Dark Part: Yolks of 6 eggs; butter, 1 cup; brown sugar, 3 cups: sweet 
 milk, 1 cup; cinnamon, cloves, allspice and nutmeg, each 1 table-spoonfuh 
 flour, 3 cups; baking powder, 3 tea-spoonfuls. Directions — Beat the butter, 
 sugar, milk, eggs, and spices together in each part (they will work best if put 
 in in the order named); then mix the baking powder in the flour for each part, 
 stirring in the flour with the baking powder in it last, and one quickly after the 
 other, for wlien baking powder is used, the cake must be placed into a hot oven 
 as soon as can be done, to insure lightness. Cover the bottom of the pan with 
 
DR. CHASE'S RECIPES. 273 
 
 the light part, and dip the dark over it, in spots; then level up with the light, 
 and so on till the pan is properly filled, allowing room to raise. 
 
 Marble Cake— Chocolate. — Make any plain cake and pour out half of 
 it; then, having shaved up 2 table-spoonfuls, or a sufficient amount of chocolate, 
 and dissolved it in as little water as practicable, boil it a minute or two; then 
 mix it with one of the parts, and put into the pan the same as the receipt above. 
 
 Watermelon Cake. — I. White sugar, 2 cups; butter and sweet milk, 
 each % cup: whites of 5 eggs: flour, 3 cups; baking powder, 1 tea-spoonful. 
 Directions — Beat the eggs, sugar, butter and milk together; put the baking 
 powder into the flour before sifting it in, and mix. 
 
 II. Red sugar (kept by confectioners), 1 cup; butter and sweet milk, each 
 3^ cup; flour, 2 cups; baking powder, 1 tea-spoonful; whites of five eggs: 
 raisins (nice large ones), 3^ lb. Directions — Beat together in the same order 
 as the first, cut the raisins into halves, the longest way, and mix in last; then 
 put some of the first into the pan, hollowing it in the center to receive all of the 
 second or red part, if it is sufficiently stiff to allow it, piling it up in the round 
 form as neatly as possible, to represent the red core of the melon; then cover 
 with the balance of the white, so you have a white outside and a red core, like a 
 watermelon, if neatly done. 
 
 Watermelon Cake, No. 2. — White Part: White sugar, 2 cups; but- 
 ter, 1 cup: sweet milk, 1 cup; flour, ^},4, cups; whites of 8 eggs; cream of tartar, 
 2 tea-spoonfuls; soda. 1 tea-spoonful; dissolve the soda in a little warm water; 
 sift cream of tartar in flour; mix. 
 
 Red Part: — Red sugar, 1 cup; butter, % cup; sweet milk, % cup; flour, 
 2 cups; whites of 4 eggs; cream of tartar. 1 tea-spoonful; soda, % tea-spoonful; 
 raisins, 1 cup; mix. Be careful to keep the red part around the tube of the 
 cake-dish; the white part outside; best to have two persons fill in, one the red 
 and the other the white, going around the tube till full. — Mrs. S. 0. Johnson, in 
 Intel' Ocean. 
 
 Lemon Cake With Milk.— Butter, 1 cup; sugar, 3 cups; 5 eggs; 
 flour, 4 cups; sour milk, 1 cup; soda, 1 tea-spoonful; the juice and grated yel- 
 low (the white has a bitter taste,) of one lemon. Directions — Study well the 
 General Remarks and Explanations, and also the Making-Up, or Putting 
 Together, and you will then be prepared to proceed with the work of cake- 
 making. 
 
 Remarks— In making cake, double the amount, or only half may be used, 
 to suit the size of the family. But in taking half, if 5 eggs are called for, 
 always use 3 in the reduction, as eggs are absolutely necessary to maintain the 
 lightness of the cake. 
 
 Lemon Jelly Cake, Without Milk.— Sugar, 3 cups; flour, 2 cups; 
 cold water, i^ cup; 5 eggs; cream of tartar, 1 tea-spoonful; soda, % tea-spoon- 
 ful ; 1 lemon or orange. Directions — Beat all the yolks and the whites of 2 
 of the eggs for the cake, and cream with 2 cups of the sugar, butter, etc. Bake 
 in 4 jelly cake tins. Grate off the yellow of the lemon or orange, peel off the 
 18 
 
274 Dli. CHASE'S RECIPES. 
 
 wliite and throw away (this part of these fruits is bitter); then squeeze out the 
 juice and chop up the pulp; having beaten the whites of the other 2 eggs, mix 
 and stir in the otlier cup of sugar, or sufficient to malie of proper thicliness to 
 put between tlie hiycrs in place of jelly. 
 
 Remarks. — When lemons or oranges are used in making the cakes or the 
 jelly, avoid the seeds. 
 
 Xiemon Jelly Cake. — Butter, % cup; sugar, IJ^ cups; milk, % cup, 
 3 eggs; flour, 2 cups; baking powder, \% tea- spoonfuls; 1 lemon; water, J^ 
 cup. Directions — Cream the butter with 1 cup of the sugar, stirring in the 
 beaten whites of the eggs, and the milk; then sifting in the flour in which the 
 baking powder was mixed, and bake in jelly cake tins. To the beaten yolks of 
 the eggs add the other J^ cup of sugar, and the water, and juice of the lemon, 
 and boil till thick enough to spread between the layers. 
 
 Remarks. — You will ohserve this receipt calls for baking powder, the one 
 above for soda and lemon juice in place of cream of tartar. This enables you 
 to choose between them, either from taste, or from having the soda and not the 
 baking powder, or vice versd. 
 
 Orange Jelly Cake. — Sugar, 4% cups; butter, 1 cup; milk, 1 cup; 5 
 eggs; baking powder, IJ^ tea -spoonfuls; flour, 2 cups; 2 oranges. Directions 
 — Cream 2}^ cups of the sugar with the butter, beat the yolks of the eggs and 
 stir in, then the milk, and sift in the flour, having the baking powder in it. 
 Bake in jelly cake tins. 
 
 For the Jelly. — Beat the whites of the eggs and whip in the other 2 cups of 
 of sugar, adding the juice of the 2 oranges. Put between the layers. 
 
 Orange Jelly Cake.— Sugar, 1 cup; 3 eggs; milk, ]4. cup; flour, 1% 
 cups; baking powder, IJ^ tea-spoonfuls; salt, 1 salt-spoonful; 1 orange. 
 Directions — Make up the cake as above, and bake in 3 layers. Grate the yel- 
 low of the orange, peel off the white and throw it away, beat the white of an 
 extra egg and beat in 3 table-spoonfuls of the extra sugar, then the grated yellow 
 and chopped pulp of the orange. Lay up with this and strew sugar upon the 
 top thickly. 
 
 Orange and Xiemon Jelly Cake. — Mix 2 cups of sugar with the 
 yolks of 2 eggs; then the whites beaten to a froth, then a large table-spoonful 
 of butter, then 1 cup of milk, and flour enough to make a batter that may be 
 lifted upon a spoon (like cup cake). Bake in jelly cake tins. 
 
 Jelly for Same. — Grate the yellow from 1 lemon and 2 oranges, add the 
 juice of the same, and add 1 cup of water, 1 of sugar, 1 table-spoonful of corn 
 starch, and boil till smooth. When cool put between the cakes. 
 
 Remarks. — Tlie boiling makes a harder jelly, not so likely to soak into the 
 cake, the same as in boiling the icings. 
 
 Delicious Filling or Jelly for Any Layer or Jelly Cake.— 
 
 Take 1 cup of wliite sugar, put it into a tin basin with enough water to dissolve 
 it; let it boil until it will liardcn in cold water; have 1 cup of stoned and chop- 
 ped raisins ready; then beat the wliite of an egg fto a stiff froth, and mix with 
 the raisins into the boiling sugar; stir briskly, and while warm put between the 
 
DR. CHASE'S RECIPES. 275 
 
 layers of cake, having taken them from the tins and laid on a cloth, selecting 
 the brownest done for the bottom and the smoothest one for the top. — Michigan 
 Farmer. 
 
 Orange — Sponge — Jelly Cake. — Sugar, 2 cups; 5 eggs, cold water, 
 % cup (sweet milk is better); flour, 2}/^ cups; baking powder. 2 tea-spoonfuls; 
 salt, 1 pinch; 1 orange. Directions — Beat the yolks and whites of 2 of the 
 •eggs for the cake, and make up as others and bake in jelly cake tins. 
 
 Jelly. — Beat the whites of the other 3 eggs with 7 large table-spoonfuls of 
 additional sugar, and all the grated yellow and the juice of the orange; spread 
 this between the layers. — Mertie Odell, Spartansburgh, Va. 
 
 Orange Jelly Cake — Rich.. — Sugar, 1 cup; butter, 1% cups; cold 
 water or milk, }4, cup; flour, 2 cups; baking powder, 2 tea-spoonfuls; 3 eggs, 1 
 orange. Directions — Make the cake as usual and bake in jelly cake tins; 
 reserving the whites of 2 of the eggs for frosting, using % cup of powdered 
 sugar: grate off the yellow of the orange, to be sprinkled between the layers; 
 but use the juice and chopped pulp of the orange in the cake mixture. 
 
 Chocolate Jelly Cake — French. — Butter, 1 table-spoonful; sugar, IJ.^ 
 cups; 2 eggs; milk, 1 cup; flour, 2J|^ cups; soda, 1 small tea-spoonful; cream 
 •of tartar, 2 tea-spoonfuls; vanilla, 1 tea-spoonful. 
 
 Jelly. — Milk, 1 cup; corn starch, 2 table-spoonfuls; cold water, 3^ cup; Bak- 
 er's flavored chocolate, 2 ozs. ; yolk of 1 egg; powdered sugar, 1 cup; extract 
 of vanilla, 3 tea-spoonfuls. Directions — Warm the butter a little, if neces- 
 sary, to cream with the sugar and the beaten eggs; tlien sift in the flour with 
 the cream of tartar therein, and the milk with the soda therein; then the vanilla; 
 bake on 4 jelly cake tins in a quick oven. For a jelly or paste to go between 
 the layers: Bring the milk to a boil, and while boiling add the corn starch 
 which has been stirred smoothly in the water; then add the chocolate, grated, 
 and the beaten yolk of the egg, stir all these over the fire and remove, and 
 when a little cool stir in the powdered sugar and vanilla and put between the 
 layers. 
 
 Chocolate Jelly Cake. — Butter, ^ cup; sugar, 2 cups; flour, 3 cups; 
 milk, 1 cup; 4 eggs; baking powder, 1 tea-spoonful. 
 
 Jelly. — Milk, 1 pt. ; grated chocolate and sugar, each 1 cup; corn starch, 1 
 table-spoonful. DiRECTioNS-^Cream the butter and sugar, eggs and milk, as 
 usual (in the order here named); then sift in the flour and baking powder and 
 bake in jelly cake tins. For the jelly: Bring the milk to a boil and stir in the 
 grated chocolate and sugar, and, having rubbed the corn starch smooth in a 
 little cold water, stir it in and boil until it forms a smooth jelly, or paste, as 
 some call it; when a little cool put between the layers. 
 
 Remarks. — In boiling milk it is safest to set the tin containing it into a 
 larger pan containing a little water, wliich removes the danger of burning— 
 ■otherwise, it requires constant watching and stirring. Allow me to say that this 
 is my favorite chocolate cake, as it has no other flavoring, while it seems that 
 many of the recipes call for vanilla or lemon or orange, etc. : but for me, give 
 me a single flavor only in any cake. But it may be vanilla to-day and the next 
 
27C DR. CHASE'S RECIPES. 
 
 day lemon, then orange, and then chocol.ate; but a mixture of flavors only 
 leaves one to wonder what the cook had been trying to imitate; but persons can 
 suit themselves. A recipe is no sign that that flavor must be used. If you 
 have not. got what is called for, but have some other; or if you prefer some 
 other flavor, the cake will be just as nice if you accommodate yourself to the 
 circumstances or to your preferences. There is another point, also, which calls 
 for an explanation: If you have fruit jellies on hand, they may sometimes be 
 used in laying up any of these "jelly cakes," instead of those which are called 
 for in the recipe. This also extends the varieties which may be made. 
 
 Chocolate Jelly Cake. — Butter, 2 table-spoonfuls; sugar, 1 cup; 1 egg; 
 milk, }4 cup; flour, 2 cups; cream of tartar, 1 tea-spoonful; soda, }/i tea-spoon- 
 ful. Jelly: grated chocolate, 1 cup; milk enough to mix in. Lemon or vanilla 
 to flavor. Directions — Cream the butter, sugar and egg; then sift in the flour 
 with the cream of tartar therein; dissolve the soda in the milk and stir in also, 
 and bake in 3 jelly cake tins. For the jelly, moisten the chocolate and sugar 
 with the milk, and bring to a boil, stirring until smooth; remove from the 
 stove and when cool put in the flavor, and lay up the cake with it, before it 
 gets cold. 
 
 Remarks. — To boil milk, see remarks in next recipe, above. 
 
 Chocolate Jelly Cake. — The following recipe is from Bertha Stanley, 
 Decatur City, Iowa. I give it in her own words: Two cups sugar, 1 cup but- 
 ter, the yolks of five eggs and the whites of two; 1 cup of milk, 3)^ cups of 
 flour, 1 tea-spoonful of cream of tartar, % tea-spoonful of soda. Spread on 8 
 tins and bake in a quick oven. Use the following mixture for filling: Whites 
 of 3 eggs, IJ^ cups of sugar, 3 table-spoonfuls of grated chocolate, 1 tea-spoon- 
 ful extract of vanilla. Beat well together and spread between the layers and 
 on top of the cake. 
 
 Remarks. — If it is preferred, at any time, any cake, although directed to 
 be baked in layers, may be baked in a loaf, or loaves, by putting the chocolate, 
 grated or dessicated (dried), cocoanut, orange, lemon, etc., into the cake mix- 
 ture, instead of putting them into the jelly, as directed when the cake is to be 
 baked in layers. With a little practice, in both ways, you can make a great 
 variety of cakes with but few recipes. 
 
 Chocolate Cake.— Sugar, 2 cups; butter, 1 cup; 3 eggs; sweet milk, % 
 of a cup; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful. 
 Bake in jelly pans. For the icing or jelly: Chocolate, ]4 cake; sugar, \% 
 cups; sweet milk, % of a cup; lemon extract, 2 tea-spoonfuls. Let boil until 
 it thickens, so as to spread between the layers. — Farm and Fireside. 
 
 Cocoanut Cake— Jelly and Loaf. — Sugar, 1 cup; butter, *^cup; 3 
 eggs; milk, % of a cup (if a fresh cocoanut is used let it be a good sized one, 
 then the milk of the cocoanut may take the place of the milk); flour, 2% cups; 
 baking powder, 2 tea-spoonfuls. Jelly: Whites of 2 eggs; pulverized sugar, % 
 lb. ; cocoanut, 1 good sized one, grated, or dessicated (dried) cocoanut ^ lb. 
 Directions. — Cream sugar and butter; then having beaten all the yolks of the 
 eggs and the white of 1, stir them in and the milk (or the milk of the cocoanut 
 
DR. CHASE'S RECIPES. 277 
 
 in its place), and sift in the flour with the baking powder therein, bake in jelly 
 cake tins. For the jelly: Beat the whites of 2 eggs, saved for this purpose, to 
 a froth, and stir in the pulverized sugar, and beat properly. Put this between 
 the layers; having grated the cocoanut, strew this over the jelly in laying up 
 the cake; or, if dossicated is used, strew it in place of the fresh. In this way 
 the full flavor of the cocoanut is obtained. If baked in loaf all the eggs are to 
 be used in the body of the cake, and the cocoanut also stirred into the cake 
 just before putting it into the oven, being careful not to jar it after putting it 
 into the oven, as it is more likely than other cakes to fall, if jarred. 
 
 Cocoanut Jelly Cake. — Sweet milk, butter, corn starch, each 1 cup; 
 white sugar and flour, each 2 cups; whites of 5 eggs; cream of tartar, 2 tea- 
 spoonfuls; soda, 1 tea-spoonful. Bake in 3 layers. For the jelly: White 
 sugar, 1 lb., and boil until candied; when cold stir in the beaten whites of 3 
 eggs, and 1% cups, rounded, of grated, or 1 cup dessicated, cocoanut, saving 
 some for the top. 
 
 Cocoa Cones. — Whites of 5 eggs; powdered .sugar, 1 lb.; % or % a 
 grated cocoanut, having pared off the dark coating which adheres from the 
 shell, before grating. Directions — Whip well the whites, then, from time to 
 time, sprinkle in a little of the sugar, till all is whipped in ; then beat the grated 
 cocoanut, and mold with the hands into cones, and set them on buttered paper, 
 not to touch each other. Place in a pan and bake in a very moderate oven — if 
 too hot they will melt down. — Farm aiid Fireside. 
 
 Cocoanut Drops. — One cocoanut; the white of 1 egg; powdered sugar. 
 Directions — Grate the cocoanut, weigh it, and take % its weight of the sugar; 
 beat the white of the egg to a stiff froth; stir all together; then with a dessert, 
 or small spoon, drop upon buttered white paper, or tin sheets, and sift sugar 
 over them. Bake in a slow oven 12 to 15 minutes. 
 
 Koll Jelly Cake— Fancy Way of Making.— Take the whites of 6 
 eggs, 1 cup of white sugar, same of flour, 1 tea-spoonful of butter, 2 table- 
 spoonfuls of sweet milk, 2 tea-spoonfuls cream tartar and 1 of soda. Bake in 
 a large oblong dripping pan, so the cake will be very thin; meanwhile stir 
 another batch, making just the same, with the exception of using the yolks 
 instead of the whites; when both are done, spread when warm with jelly, or 
 preserves of any kind; put together, bring the largest side of the cake towards 
 you, and roll immediately ; or cut in four or eight parts, put together alternately, 
 putting jelly between each layer, and frost lightly over the top. Another 
 method is to make three pans, making the third layer of }4 ^^d sand sugar, 
 proceeding the same as for the other layers; in putting together let the first 
 layer be the yellow, made of the yolks, then the red, and lastly the whites. 
 Nicely frost the top, and you have a beautiful as well as delicious party cake. 
 They are very pretty made into rolls. 
 
 Jelly Bolls. — Sugar, 3^ cup; 3 eggs; flour, 1 cup; cream of tartar, 1 
 tea-spoonful; soda, J^ tea-spoonful (or in place of the tartar and soda, use 
 baking powder, IJ^ tea-spoonfuls). Directions — Bake in thin cakes, spread 
 with jelly and roll up (jelly side in); cut across the roll. 
 
278 BR. CHASE'S RECIPES. 
 
 Roll Jelly Cake. — Sugar, 1 cup; 4 eggs; flour, 1 cup; cream of tartar, 
 1 tea-spoonful; soda, % tea-spoonful; salt, 1 pinch. Directions — Mix the 
 powders and salt with the flour, beat the eggs, light; add the sugar and flour, 
 and beat up light again. Bake in a square pan, turn upon a towel, spread on 
 the jelly, and roll immediately. 
 
 Jelly Cake. — Sugar, 1 cup; butter, % cup; sour milk, % cup; 2 eggs; 
 flour, 2 cups: soda, % tea-spoonful; jelly. Directions— Bake in 4 cakes. 
 When cold spread the jelly and lay up. 
 
 Remarks. — Grated cocoanut and sugar are very nice in this, or any other 
 jelly cake, in place of the jelly, which is generally used. Remember this, also, 
 when shortening (butter) is used in a jelly cake, it cannot be rolled. 
 
 Corn Starch Cake. — Sugar, \% cups; flour, \% cups; butter, J^ cup; 
 corn starch, % cup; milk, J^ cup; whites of 6 eggs; baking powder, 1 tea- 
 spoonful; extract of lemon, orange or vanilla, 2 tea-spoonfuls, or to taste; or if 
 your taste says none, use none. Directions — Cream the sugar and butter, 
 then the beaten whites of the eggs; wet up the corn starch with the milk and 
 stir in ; then sift in the flour wherein the baking powder has been mixed. Bake 
 in a moderate oven. 
 
 Remarks. — See general remarks upon cake making, baking, etc., to test 
 when done; but another test is a cake generally loosens from the edge and sides 
 of the pan when it is done. 
 
 Lady Cake. — Whites of 8 eggs, beaten to a froth; white sugar 2 cups; 
 butter. 1 cup, creamed with the sugar; flour, 3 cups; cream of tartar, 1 tea- 
 spoonful in the flour; sweet milk, % cup, with soda, 1 tea-spoonful in it; then 
 heat all together and bake in a mold or small pans, as you please. Season, if 
 desired, any flavor preferred. 
 
 Lady Cake, "So. 2.— Sweet milk, % cup; powdered sugar and flour, 
 each 2 cups; 4 eggs, whites only; baking powder, % tea-spoonful. 
 
 Lady-Fingers.— One-half lb. pulverized sugar and 6 yolks of eggs, well 
 stirred; add H lb. flour, whites of 6 eggs, well beaten. Bake in lady-finger 
 tins, or squeeze through a bag of paper in strips two or three inches long. 
 
 Lady Fingers, as Made in India.— Sugar, 1 lb. ; 8 eggs; flour, 1 lb. 
 Directions— Sift sugar and flour; beat the yolks separately, then beat with the 
 sugar for 20 minutes; then beat in also the beaten whites, then, slowly, the 
 flour, and drop upon white paper, long, to resemble the finger; dust sugar over 
 them and bake in a hot oven. — Indian Domestic Economy and Cooking. 
 
 Remarks.— T\\Q?,e will be found equal in delicacy to a true " lady's finger," 
 even with an engagement-ring upon it. I should say moderate oven, lest they 
 melt, if too hot, in baking. 
 
 Love Knots for Tea. — Little cakes folded over in the form of love 
 knots are nice for tea. Flour, 5 cups; sugar, 2 cups; butter, 1 cup; a piece of 
 lard the size of an egg; 2 eggs; sweet milk, 3 table-spoonfuls; soda. % ^^^' 
 spoonful; a grated nutmeg, if liked, or as much cinnamon. Directions — 
 Sift the soda in the flour, then rub in the butter, lard and sugar, and then the 
 beaten eggs, milk and spices, if any are used ; roll thin and cut in strips an inch 
 
DR. CHASE'S BECIPE8. 279 
 
 •wide and 5 or 6 long, and lap across in a true love knot. Bake in a quick oven. 
 Ann Arbor Rgider. 
 
 Charlotte Polonaise — Iced Cake. — Powdered sugar, 2 cups; butter, 
 3^ cup; 4 eggs, beaten separately; cream, 1 cup, or rich milk with a little 
 cream ; prepared flour (an article now in the market), 3 cups. 
 
 Tlie Custard. — Powdered sugar, 1 small cup; 6 eggs; flour, 2 table-spoon- 
 fuls; cream, 3 cups; chocolate, 1 small cup; almonds, 3^ lb.; citron, J^ lb..; 
 macaroons, % ^^- 1 apricots, J^ lb. ; candied peaches, or other candied fruit iu 
 their place, ^ lb. ; cold milk. Directions — Beat the yolks very light; mix 
 the flour with the cold milk, then stir in the cream, then the yolks, slowly; 
 boil for 5 minutes, stirring constantly. Now pour out the custard into 3 equal 
 parts. 
 
 First part — The chocolate being grated and the macaroons crumbled, stir 
 them, with 1 table-spoonful of sugar with the first and boil tor 5 minutes, stir- 
 ring all the while; then pour out and whip 5 minutes with the egg-beater (if you 
 have none, beat with a spoon), flavor with vanilla and set away to cool. 
 
 Second part — The almonds having been blanched (the skin removed by 
 soaking in water until it will slip off with the thumb and fingers), chop them, 
 then pound them in a Wedgewood mortar (same as druggists use, the name 
 coming from the man who first made them from a mixture made for this pur- 
 pose), putting in a few only at a time, adding a little rosewater from time to 
 time. Chop the citron and mix with the pounded almonds, adding sugar, 3 
 table-spoonfuls, and stir into the second part, heating to a boil; flavor with 
 extract of bitter almonds, then set aside as the first. 
 
 Third part — Chop the peaches, or other candied fruit, fine, and stir into 
 the last custard, which will not need flavoring. The cake being baked in 4 lay- 
 ers, you have a custard, or jelly, of different color or flavor to go between each, 
 the top to be iced with lemon ice or frosting. 
 
 Remarks. — This makes 2 loaves, and although it is not presumed that this 
 cake will be made for every-day use, yet, for an evening party or other especial 
 occasions, the nicety of the cake will pay for the extra trouble. The name. 
 Polonaise, means simply, in three parts, like music having three crotchets in a 
 bar. 
 
 National Cake. — White part — Cream together 1 cup white sugar and J^ 
 cup of butter, then add % cup of sweet milk, the beaten whites of 4 eggs , J^ cup 
 of corn starch, 1 cup of flour into which has been mixed 1 tea-spoonful of cream 
 tartar and % tea-spoonful of soda. Flavor with lemon extract. 
 
 Blue part — Cream together 1 cup of blue sugar sand an % cup of butter, 
 then add % C"P of sweet milk, the beaten whites of 4 eggs and 2 cups of flour, 
 in which mix 1 tea-spoonful of cream of tartar and J^ tea-spoonful of soda. 
 No flavor. 
 
 Red part — Cream together 1 cup of red sugar and % cup of butter, then add 
 % cup of sweet milk, the beaten whites of 4 eggs and 2 cups of flour, in which 
 mix 1^ tea-spoonful of cream of tartar and i^ tea-spoonful of soda. No flavor. 
 Place in a bake pan, first the red, then the white, and last the blue. Bake in a 
 moderate oven. 
 
280 DR. CHASE'S RECIPES. 
 
 Kansas Puflfs. — One cup of sugar, % cup of butter, ^ cup of molasses, 
 
 1 cup of sour milk, 1 tea-spoonful of soda, 1 cup of chopped raisins, and 1 cup 
 of currants. Flavor with cloves and cinnamon. Make a little stiffer than you 
 would cake and bake in little gem pans. — Ella J. Shirley, Larned, Ks. 
 
 Remarks. — Following our National colors, or red, white and blue, it is 
 proper to give one of black and white, or the Union Jack (perhaps red and 
 "white would have been better, but we take them as we find them), for the 
 prince of Wales, by Miss E. R. Bruckman, of Tioga, III., in Blade: 
 
 Prince of Wales Cake. — Black part — One cup of brown sugar, % cup 
 each of butter and sour milk, 2 cups of flour, 1 cup of chopped raisins, 1 tea- 
 spoonful of soda dissolved in warm water, 1 table-spoonful of molasses, the 
 yolks of 3 eggs, 1 tea-spoonful each of cloves and nutmeg. 
 
 White part — One cup of flour, ^ cup each of corn starch, sweet milk and 
 butter, 1 cup of granulated sugar, 2 tea-spoonfuls of baking powder, the whites 
 of 3 eggs. Bake all in 4 layers. Put together with icing, a black, then a 
 white, alternating. 
 
 Corn Starch Cake. — Sugar, 1 cup; flour, 1 cup; com starch, 3^ cup, 
 milk, % cup; butter, }^ cup; whites of 3 eggs; cream of tartar, 2 tea-spoon- 
 fuls; soda, }4 tea-spoonful. Directions — Make same as the first, above, except 
 the cream of tartar goes into the flour, and the soda to be dissolved in the milk. 
 
 Corn Starch Cake. — May Millbank, of Barnhart's Mills, Pa., vouches 
 for the following: One-half cup of butter, 1 cup pulverized sugar, 3^ cup of 
 milk, ^ cup of corn starch, 1 cup of flour, J.^ tea-spoonful of soda, whites of 
 
 2 eggs. Derections — Make the same as the first. 
 
 Ginger Snaps. — Brown sugar, 1 lb. (see table of number of cups to the 
 pound); butter, 1 lb. ; New Orleans molasses, 1 qt. ; Babbitt's saleratus, 1 oz. ; 
 cloves, 2 ozs. ; ginger, 1 oz. ; cinnamon, 2 ozs. Directions — Cream sugar, 
 butter and molasses; dissolve the saleratus in a very little hot water, and stir 
 in, then the spices, of course, all ground; then sift in winter wheat flour, to 
 make a stiff, very stiff, batter; no water, excepting the least possible to dissolve 
 the saleratus. 
 
 Remarks. — Having to stay over night at Howard Station, 111, I found so 
 nice a ginger snap on the breakfast table, I inquired how they were made, and 
 found that they were made by a baker within a short distance of the hotel, 
 who, upon my introducing myself, very kindly gave me the recipe, as above. 
 But in my hurry, lest being left by the cars, I missed taking his name, so I 
 cannot give him the proper credit, which I ought to do, as bakers will very 
 seldom part with their plans, or recipes, for doing their work. He charged par- 
 ticularly that spring wheat flour, such as was generally used in his neighborhood, 
 would not do. Whether it is chargeable to their mills, or whether it is appH- 
 cable to all spring wheat flour, I am not aware; a test in the north-western 
 states will have to settle this point, as I have never had any of the flour to test 
 it with. 
 
 Ginger Snaps, Evangeline's. — This lady says: Somebody wanted a 
 ginger snap recipe that would stay hard, and not get soft. One cup of butter. 
 
DR. CEASE'S RECIPES. 281 
 
 1 cup of lard, 1 cup of brown sugar, 1 pt. of molasses, 1 table-spoonful of 
 ginger, 1 cup of sour milk, 2 tea-spoonfuls of soda, 1 pt. of flour — use more, if 
 needed. Melt lard and butter together, stir in the ginger, sugar and molasses; 
 dissolve the soda in the milk; stir all together, put in the flour, roll out thin, 
 cut and bake in a quick oven. 
 
 Remarks. — If made sufficiently stiff, properly baked, allowed to get cold, 
 then kept from the air, they will keep hard a very long time. 
 
 Ginger Snaps. — Here is the way they make them in the Old Bay State 
 (Massachusetts), and they consider them very excellent: Molasses, 1 cup; but- 
 ter, 2 table-spoonfuls ; ginger, 1 table-spoonful; saleratus, 1 tea-spoonful; flour. 
 Directions — Boil the molasses and stir in the butter, ginger and saleratus, 
 rolled fine; and stir the flour in while hot; roll out thin, cut and bake. 
 
 Ginger Snaps. — Sugar, 2 cups; 2 eggs; fried meat gravy, 1 cup; cider 
 vinegar, 1 table-spoonful; ginger, 1 table-spoonful; soda, 1 large tea-spoonful; 
 flour enough to roll ; bake in a quick oven. Mrs. R. S. Armstrong is responsi- 
 ble for this. 
 
 Ginger Snaps. — I will give you another from the " Indiana Dutch 
 
 Girl," of Tillmore, Ind..; Lard or butter, 1 cup; New Orleans molasses, 1 cup; 
 
 ginger, 1 table-spoonful; soda, 1 heaping tea-spoonful; flour enough to make a 
 
 stifiE dough; roll quite thin, cut with cake cutter and bake quick. 
 
 \ Ginger Drop Cake. — Shortening, J^ cup; sour milk, 1 cup; brown 
 
 \ sugar, 1 cup; molasses, J^cup; 3 eggs; ginger, 1 tea-spoonful; soda, 1 round- 
 
 \ ing tea-spoonful; flour enough to make a thick batter, to drop from a spoon, in 
 
 \ drops as large as an egg, in a bread pan, far enough apart not to touch. To 
 
 \ be eaten warm. 
 
 \ Remarks. — In this, and the foregoing " snap " recipes, you have a sufficient 
 variety for the hard or drier kind of ginger cakes; hence I now take up the 
 vofter gingerbread, for which I have several excellent recipes. 
 \ Gingerbread for Training.— Tliis recipe was sent to the Detroit 
 ^ibune by a "Mrs. D.," of Atchison, Kan., in answer to "Uncle Ben's" 
 ilquiry for a recipe for making " training" gingerbread; and although she was 
 nt positive that it was ever used to "train " by, yet she thinks it good enough: 
 "lolasses, 1 cup; butter, ^ cup; boiling water, i^ cup; ginger, 1 tea-spoonful; 
 sOft, 1 tea-spoonful; flour. Directions — Pour the water on to the butter and 
 whn cool add the rest and flour enough to roll. When baked wet the top with 
 m(Xsses, diluted considerably with water, and sprinkle with sugar. It will be 
 foud toothsome." 
 
 ringerbread, Alice's. — This was furnished totlie "Household Depart- 
 menV of the Blade bj' Elizabeth Kent, of Burlington, Vt., but for a plain, 
 smallcake or loaf, with quite a ginger flavor, it can be depended upon: 
 "Mosses, 1 cup; boiling water, 1 cup; butter, 1 table-spoonful; ginger, 1 
 table-soonf ul ; soda, 1 tea-spoonful; thicken to pour." 
 
 Rnnrks. — Pouring the hot water upon the butter, and then putting in the 
 molassi to help cool it, as in the next recipe above, and when cool, the other 
 articlesand baking in a moderately hot oven, is the order of proceeding. 
 
282 DR. CEASE'S RECIPES. 
 
 Gingerbread, Mrs. Rice's. — This recipe is from Mrs. Rosella Rice, 
 quite an extensive writer for the Blade " Household.'' It was given in answer 
 to an inquiry for her gingerbread recipe, wliich, she says, "I give with pleas- 
 ure." I take pleasure, also, in giving it a place, for I know it is good. She says: 
 "Take 1 cup of sugar, 1 of butter, 1 of West India molasses, 1 of sour milk or 
 butter milk, 2 eggs, 1 table-spoonful of ginger, 1 tea-spoonful of cinnamon, and 
 one of soda, dissolved in hot water. Take flour enough to make a good batter, 
 say 4 or 5 cupfuls, but don't make it too thick; stir the spices, sugar butter and 
 molasses together, keeping the mixture slightly warmed; then add the milk, 
 then the eggs, beaten their lightest, then the soda, and then the flour, last. 
 Beat it long and well, and bake in a large buttered pan ; or, if for cakes, in 
 patty pans. If you want to add raisins, dredge them with flour, and put them 
 in the last thing. ' ' 
 
 Remarks. — Here you may have a loaf cake with or without raisins, or may 
 bake in small cakes if you choose. 
 
 Gingerbread, Soft. — Molasses, 3 cups; butter or lard, 1 cup; sour milk, 
 1 cup; 4 eggs; ginger, 2 table-spoonfuls; soda, 1 table-spoonful; flour, 7 cups. 
 Directions — Stir butter, sugar, molasses, and ginger together; then the milk 
 and eggs well beaten; then the soda dissolved in a little hot water; then the 
 flour. 
 
 Remarks. — This writer to the Blade "Household" only gives the name 
 " Jessie," but assures her friends that " I know this to be good, for I have used 
 it over twelve years," but the reading of it satisfied me it was good, hence I give 
 it a place. Having given my whole life to the observation and test of practical 
 items of a general character, I know as quick as I read a recipe whether 1' 
 is reliable or not. At least, for several years past, I have tested but very fev 
 recipes which proved a failure; while, in my earlier experience, the failure 
 were frequent. Such I now throw aside on their first reading. 
 
 Gingerbread, Poor Man's. — Molasses, 1 cup; sugar, % cup; 1 eg; 
 buttermilk, % cup; lard or butter, 1 table-spoonful; ginger, 1 table-spoonfil ; 
 cinnamon, 1 tea-spoonful; soda, 1 tea-spoonful; flour, 2 cups. "A. Y. E.,'of 
 O'Brien, Iowa, says of it: "Good and very cheap. [See, also, "Poor Mn's 
 Cake."] 
 
 Ginger Cakes, or Bread. — "Mrs. S. E. H.," of Circleville, O., ives 
 the Blade " Household " the following, which I give in her own word? "I 
 give a good ginger cake recipe — one that has taken the premium at our cunty 
 fair for the last five years: One pt. best Orleans molasses, 1 pt. of sour Utter- 
 milk, 1 large table-spoonful of ginger, 1 of lard, 1 of soda; dissolve the Jda in 
 the buttermilk ; flour enough to make soft as you can handle, the so«r the 
 better. Turn on the bread-board, roll, cut into cakes, and bake in a qm(- oven. 
 Try this. If you prefer it baked in pans, add 2 eggs, well beaten, andmtx as 
 other cake. A small lump of alum, dissolved, improves the cake." 
 
 Remarks. — Most people object to the use of alum in baking pow()"S; then 
 why not objectionable to use it here? I think it is not at all necessary but if it 
 is used, " a small lump " is too indefinite. I would say not more thahalf to a 
 
DR. CHASE'S RECIPES. 283 
 
 tea-spoonful, at most. If pulverized, it dissolves quicker, using a little hot 
 water. 
 
 Ginger Cookies. — Sugar, % cup; molasses, 3^ cup; sliortening, % cup; 
 boiling water, J<j cup; soda, 3^ tea-spoonful; ginger, 1 large tea-spoonful; salt; 
 flour. Directions — Have the shortening very hot and the water boiling; dis- 
 solve the soda in the water and put into the creamed sugar, shortening and 
 molasses; use only flour enough to make as soft a dough as you can roll, dust- 
 ing freely. 
 
 Remarlcs. — This recipe is from Sarah Green, of Portageville, N. Y., who 
 indicates it to be nice, if properly made. The two following are also hers: 
 
 Sugar Cookies. — Sugar, % cup; butter, % cup; 1 egg; cream of tartar^ 
 2 tea-spoonfuls; soda, 1 tea-spoonful; hot water, J^ cup, to dissolve the soda; 
 flour, sufficient 
 
 Remarks. — Make from general directions, at the head of this subject, alsO' 
 the following: 
 
 Sugar Cookies. — Sugar, 1 cup; butter, 1 cup; sour milk, 1 cup; soda, 1 
 tea-spoonful. Mix soft as possible. Caraway seed, she says, is the best season- 
 ing for sugar cookies. 
 
 Sugar Cookies, No. 2. — Sugar, 1 cup; butter, 1 cup; 1 egg; essence of 
 lemon; flour to roll and cut out. — Mrs. V. W. Phillips. 
 
 Excellent Cookies. — Meat fryings, 1 cup, or butter, % cup, and lard, 
 1^ cup; sugar, 1 cup; cold water, 1 cup; soda, scant tea-spoonful; nutmeg ta 
 taste. Mix quickly, roll very thin, and cut with teacup or goblet. The cookies 
 will not curl ; bake in a quick oven. 
 
 Cookies, With Carbonate of Ammonia. — Carbonate of ammonia, 
 1 oz. ; sugar, 1 pt , sweet milk, }^ pt. ; sweet cream, J^ pt.; flour, enough ta 
 roll them out nicely. Bake quick. They are better to let them stand 2 or 3 
 days. So says "Fannie C," of Molina, Wis. 
 
 Cookies, With Ammonia.— Lard, 1 lb. ; sugar, 5 cups; milk, 1 qt. ; car- 
 bonate of ammonia, 1% ''^s. ; caraway seed, a little salt, and flour to make stiff 
 enough to roll. Directions — Dissolve the ammonia in the milk and add ta 
 the lard and sugar, previously rubbed together. For small families, one-half 
 or one-fourth the amount may be used. Hope Humason, of Brookside, Conn., 
 says: " It has been tried and approved." 
 
 Remarks. — It will be observed that where more than one recipe is given for 
 making any cake, or other article, they .are always different; so that persons 
 who have not the articles called for in one may have those called for in another, 
 thus enabling everybody to be accommodated. And I may properly say here 
 that I give none which my own judgment, from my long experience in study- 
 ing and testing practical recipes, does not at once consent to the appropriateness 
 of the ingredients to produce, if properly combined, the cake, or whatever 
 other article the recipe calls for. 
 
 Custard Jelly Cake. — Sugar, 1 cup; Beggs; flour, 1^^ cups; cream of 
 tartar, 1 tea-spoonful; soda, 1 tea-spoonful; cold water, 2 table-spoonfuls; make 
 4 layers. 
 
284 DB. CEASE'S RECIPES. 
 
 Custard for t?ie Cake. — Sweet milk, 1 pt. ; 2 eggs; sugar, 1 cup (light 
 l)rown is best); corn starch, 2 table-spoonfuls, beaten with a little milk; butter, 
 J^ cup. Directions — Put the milk in a tin pan on the stove and let it come 
 to a boil; then stir in the sugar, then the butter, then the eggs, then the corn 
 starch; it must be stirred rapidly all the time, so as not to burn. Let it boil 
 until it is about as thick as jelly. When cold flavor with lemon extract. Do 
 not make the cake until you make the custard, as the custard must be put on 
 the cakes as soon as they are taken from the oven. — White Lily, Wilseymlle, 0. 
 
 Cream Cake. — Sugar, 1 cup; butter, J^ cup; whites of 4 eggs; sweet 
 milk, 3^ cup; soda, 1 tea-spoonful; cream of tartar, 2 tea-spoonfuls; flour 2 
 cups. Bake in round tins. 
 
 For the Cream. — The yolks of 3 eggs; sweet milk, J^ pt. ; butter the size 
 of an egg; corn starch, 4 teaspoonfuls; sugar to suit the taste, as for custard. 
 Directions — Boil the same as custard, and when a little cool, flavor with 
 lemon, orange, or vanilla, and spread between the layers. 
 
 French. Cream Cake. — I will give it in their words: Beat 3 eggs and 1 
 cup of sugar together thoroughly; stir 1 tea-spoonful of baking powder into 
 ly^ cups of flour (sift the flour in), stirring all the while in one direction. Bake 
 in 2 thin cakes. Split the cakes while hot, and fill in the cream prepared in the 
 following manner: To 1 pt. of new milk add 2 table-spoonfuls of corn starch, 
 1 beaten egg, and % cup of sugar; stir while cooking, and when hot, put in 
 butter, size of an egg; flavor the cream with lemon, vanilla, or pineapple. The 
 milk for cream must be put in a pail and then heated in a pot of hot water — 
 same as one does blanc mange. 
 
 Boston Cream Cakes. — Water, "2,% cups; flour, 2 cups; butter, 1 cup; 
 and 5 eggs. Boil the butter and water together; stir in the flour while boiling; 
 after it is cool add the eggs well beaten. Put a large spoonful in muflSn rings, 
 and bake 20 minutes in a hot oven. 
 
 The cream for them is made this way: Put over the fire 1 cup of milk, 
 add not quite a cup of sugar; 1 egg, mixed with 3 tea-spoonfuls of corn starch 
 and 1 table-spoonful of butter. When cool add vanilla to the taste ; boil a few 
 moments only. Open the cakes and fill them with the cream. They are easily 
 made, and are delicious. 
 
 Snow or Tea Cake. — Mrs. R. H. De La, Brough, Iowa, makes these 
 remarks in introducing this cake recipe. She says: 
 
 " I often make a cake which I think is the nicest tea cake, or for dyspeptic 
 persons (as it is not a rich cake), that I ever saw. One and a half cups of nice 
 white sugar and 1 cup of flour, rubbed well together ; add 1 tea-spoonful of 
 cream tartar, and stir until thoroughly incorporated; whites of 10 eggs (or 7 
 make it very nice when eggs are scarce), beaten to a stiff froth, stirred with the 
 other mixture, just enough to mix evenly; bake in a moderate oven." 
 
 Saratoga Tea Cakes. — To each pound of flour allow a dessert-spoonful 
 of yeast powder, 1 egg, % pt. of milk, 2 spoonfuls of melted butter, 2 spoonfuls 
 of sugar. Rub the dry ingredients together, then quickly mix in the milk with 
 the butter, then the beaten egg; cut out into biscuit form, and bake quickly 
 in buttered pans. 
 
DR. CHASE'S RECIPES. 285 
 
 "White Cake. — Contributed by Laughing Ora, Morris, 111. Two cups of 
 sugar, J^ cup of butter; beat the butter and sugar till like cream; stir in 1 cup 
 of sweet milk; add 3 cups of flour and 2 tea-spoonfuls of baking powder; beat 
 the whites of 5 eggs and stir in with the flour. Do not bake too fast. 
 
 White Mountain Cake.— Sugar, 2 cups; butter, 1 cup; flour, 3 cups; 
 sweet milk, 3^ cup; whites of 10 eggs, beaten very stiff (or the whole of 5 eggs, 
 if the shade from the yolks is no objection); cream of tartar, 2 tea-spoonfuls; 
 soda, 1 tea-spoonful. Directions — Bake in 8 deep jelly tins, or 6 thin layers. 
 If iced, take the whites of 4 eggs; white powdered sugar, 16 table-spoonfuls; 
 flavor to taste, if desired. 
 
 "White Mountain Cake, Iced.— Granulated sugar, 3 cups; butter, 1 
 cup; 5 eggs; sweet milk, 1 cup; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; 
 soda, 1 tea-spoonful; salt, 1 pinch. Directions — Beat the butter, sugar, and 
 yolks of the eggs to a cream ; mix soda in the milk and the cream of tartar in 
 the flour; add the whites just before the flour. Bake in jelly cake tins, brown- 
 ing a little. 
 
 In Place of Jelly. — Take the whites of 2 eggs, a little water, and the proper 
 amount of powdered sugar, beat together and with a knife spread over the top 
 of each cake. Grate a fresh cocoanut and mix it with more sugar, and sprinkle 
 it over the cakes; then lay-up, finishing the top the same. 
 
 Remarks. — Especially applicable for use upon occasions when ice cream is 
 to be served. 
 
 Loaf Cake. — Butter, 1 cup; sugar, 2 cups; 4 eggs; sweet milk, 1 cup; 
 cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful. 
 
 "White Cake, "With Sweet Milk.— Sugar, 2 cups; butter, 1 cup; 
 sweet milk, 1 cup; whites of 5 eggs; baking powder, 2 tea-spoonfuls. 
 
 "White Cake, "With Butter Milk.— Fine white sugar, 3 cups; butter, 
 1 cup; butter milk, 1 cup; whites of 10 eggs: baking powder, 3 tea-spoonfuls; 
 lemon, to taste; flour, 4 cups. Directions — Let some one beat the whites of 
 the eggs to a stiff froth while you cream the sugar and butter, etc., mixing iu 
 the whites last. 
 
 Tea Cake Instead of Biscuit— "Without Sugar.— Butter (or half 
 lard), 1 cup; sweet milk, 1 cup; 4 eggs; salt, 1 pinch; flour, 1% pts.; baking 
 powder, 2 tea-spoonfuls. 
 
 Remarks. — It will be found excellent. 
 
 Tea Cake. — Sugar, 1 cup; butter, 1 table-spoonful; 1 egg; buttermilk, 1 
 cup; soda, J^ tea-spoonful; flour to make a tolerably stiff batter. 
 
 Remarks. — "Aunt Margaret " always makes this when she finds a visitor to 
 tea, and only half an hour to make and bake the cake in; also, because it is 
 good cold. 
 
 Tea Cakes. — Sugar, 2 cups; butter, 1 cup; sour milk, or buttermilk, 1 
 cup; soda, ^tea-spoonful; flour, nutmeg or caraway. Directions — Beat the 
 sugar and butter together and add the milk. Dissolve the soda in a little water 
 and add, with as much flour as will make a stiff dough, grating in a little nut- 
 
U86 DR. CHASE'S RECIPES. 
 
 meg, or sprinkle in some caraway seed, as you choose. Roll and cut in small 
 cakes, baking a light brown. 
 
 Trench Loaf Cake. — Sugar, 2% cups; butter, V4^ cups; flour, IJ^ cups; 
 8 eggs; some milk, 2 table-spoonfuls; soda, )^ tea-spoonful; 1 lemon. Direc- 
 tions — Cream tlie butter and sugar together, then stir in the yolks (the French 
 always beat the yolks and whites separately), then the whites; and, having 
 grated off the yellow of the lemon (peeled oif the white and thrown away), and 
 also grated up the inside upon a coarse grater and picked out the seeds, stir this 
 in, then the flour, and having dissolved the soda in the sour milk stir it in and 
 bake in a moderate oven. An orange or two may be used instead of a lemon, 
 for variety's sake, if desired or preferred. 
 
 Remarks. — It may not be amiss to say that the French not only beat the 
 yolks and whites of eggs separately, and for a long time, but they also make 
 their cakes very rich. If it is desired to have cake like theirs we must follow 
 their directions. 
 
 French Loaf Cake — ^Plain. — Sugar, 2 cups; butter, % cup; sweet 
 milk, 1 cup; flour, 3 cups; 3 eggs; baking powder, 3 tea-spoonfuls. Direc- 
 tions — Cream the sugar and butter together with the hand ; beat the eggs well 
 and stir in; then add the milk; stir the baking powder into the sifted flour and 
 mix in thoroughly, and bake in a moderate oven two fair-sized cakes. 
 
 Remarks. — Flavoring of any kind may be used; but the first time I ate of 
 it was at my own table, made by one of my married daughters, without flavor- 
 ing. If flavoring is used, of course it is not plain, and it certainly is very nice 
 with any flavoring. 
 
 Delicious Cake. — "White sugar, 2 cups; butter, 1 cup; sweet milk, 1 cup; 
 3 eggs; soda, 3^ tea-spoonful; scant tea-spoonful of cream of tartar; flour, 3 
 cups. Directions — Beat eggs separately and bake in rather a hot oven. 
 
 Delicate Cake. — Flour, 3 cups; sugar, 2 cups; butter, % cup; sweet 
 milk, 3J^ cups, and 1 tea-spoonful of cream of tartar (or % cup of sour cream), 
 % tea-spoonful of soda. Beat well, then add the whites of 6 eggs beaten to a 
 stiff froth, flour to taste. 
 
 Remarks. — This is in the words of the "Belle" of Libertyville, Iowa, and 
 will be found delicate as belles in general. 
 
 Delicate Cake, Cheap and Easy to Make.— Butter, % cup; sugar, 
 scant 2 cups, stirred to a cream; flour, 3 cups; baking powder, 2 tea-spoonfuls, 
 run through a sieve twice; sweet milk, % cup; whites of 6 eggs; flavor with 
 lemon. 
 
 Remarks. — This makes a delicate jelly cake baked in layers. 
 
 Jumbles.— Mrs. Phoebe Jane Rankin, of Illinois, gives the following 
 recipe for a very nice jumble: Sugar, 2 cups; lard, 1 cup; beat to a cream, 
 then add 2 eggs ; sweet milk, 1 cup ; soda, 1 tea-spoonful ; cream of tartar, % 
 tea-spoonful ; then stir in flour till about as stiff as pound cake : put plenty of 
 flour on the board; dip out the dough with a spoon; flour your rolling pin well; 
 roll to about J^ inch thick; sprinkle sugar over the top; cut out and bake in a 
 
DR. CHASE'S RECIPES. 387 
 
 quick oven; when done set on edge to cool; the softer they ase rolled out the 
 better they will be. Add a little lemon extract if you like. 
 
 Jumbles, or Sand Tarts.— Sugar, 2 cups; eggs, 4; sweet milk, % 
 cup; baking powder, 2 tea-spoonsful; flour. Directions — Use flour enough, 
 only, to make as cookies ; then sprinkle on sugar, cinnamon and nutmeg, and 
 bake in a quick oven. 
 
 Remarks. — Sprinkling the sugar and spices upon the surface gives them a 
 sandy appearance, and hence some cooks call them sand tarts. 
 
 Soft Jumbles. — Butter, 1 cup; sugar, 2 cups; 2 eggs; sour or sweet 
 milk, 1 cup; flour, 4 to 4^% cups; soda, 1 tea-spoonful, scant; cream of tartar, 
 2 tea-spoonfuls; vanilla ex., 1 tea-spoonful. Directions — Cream the sugar 
 and butter, and add one-half the milk, in which the vanilla has been put; then 
 one-half the flour, then the beaten eggs; then the other half of the flour into 
 which the cream of tartar has been mixed by sifting together; lastly the other 
 half of the milk in which the soda has been dissolved. Make in small cakes 
 and bake quickly. 
 
 Remarks. — Jumbles are always to be sprinkled with sugar, or rolled in 
 sugar. For me the more sugar the better is the jumble. 
 
 Bich Jumble. — Sugar and butter, 1 lb. each; cream together, with 4 
 eggs; then mix in \% lbs. of flour. Directions — Roll in powdered sugar, 
 lay on buttered tins and bake in a quick oven. 
 
 Re'inark'<. — Coffee sugar, 2% cups, equal 1 pound. Butter, 2 cups, equal 
 1 pound; and flour, 3 cups, make 1 pound. Common sized tea-cups are in- 
 tended. But, for large families, the largest coffee cup may be taken, as the 
 proportions would be the same, except that the soda and cream of tartar (when 
 used) should be increased accordingly. 
 
 MuflQ.ns for Tea. — Flour, 3 cups; baking powder, 2 tea-spoonfuls; 3 
 eggs; melted butter, 2 table-spoonfuls; sweet milk, 1 pt. ; a little salt. Direc- 
 tions — Sift flour and baking powder together, stir in the egg and butter, then 
 the milk. Bake in rings, in a quick oven. 
 
 Mu£Q.ns. — Milk, 1 pt. ; yeast, % cup; salt, a very little; flour, sufficient 
 to make a batter. Directions — When light, cook in rings upon the stove. 
 
 Mush Mufilns. — Take cold mush, made in the ordinary way, thin with 
 milk, 1 qt. ; 7 eggs, and butter the size of an egg; a little salt; then bring to 
 the proper consistency with wheat flour. Bake in rings. 
 
 Remarks. — Very nice and healthful to thicken with graham flour. If these 
 are not as light as some may choose, put -a little baking powder in the flour. 
 
 Hermits. — Brown sugar, lineups; 3 eggs; butter, 1 cup; raisins, chop- 
 ped, 1 cup; sour milk, 2 table-spoonfuls; salt, 1 tea-spoonful; cinnamon, nut- 
 meg, cloves, and allspice, of each % tea-spoonful; flour enough to roll out; cut 
 as in cookies. 
 
 Apple Fruit Cake.— Dried apples, 1 cup; molasses, 1 cup; 1 egg; 
 sugar, % cup; milk, % cup; flour, 2% cups; baking powder, 1 tea-spoonful. 
 Directions — Soak the apples over night, then steam until soft; then simmer 
 
288 DR. CHASE'S RECIPES. 
 
 them slowly in the molasses, until well cooked; when cool, add the other ingre- 
 dients and bake, 
 
 Apple Fritters. — Prepare the batter as for fritters, having washed, and 
 sliced the apples, crosswise, and if you have a corer the core should have been 
 taken out. Have the lard boiling hot. Drop the slices into the batter and see 
 that every part is well covered; fry until brown, then turn and fry until done. 
 
 Remaiks. — These instructions are from Miss Arabell, of Knox City, Mo. 
 I say Miss because, as she gives no "sir" name, I take it for granted she had not 
 found the ' ' sir. " I will guarantee the fritters, however, to be found nice. 
 
 Coffee Cake. — Brown sugar, 2 cups; 4 eggs; butter, 1 cup; molasses, 1 
 cup; cold coffee, 1 cup; raisins, 2 cups; cloves, 2 tea-spoonfuls; 3^ a nutmeg; 
 soda, 1 tea-spoonful; flour, 4 cups. 
 
 Coffee Cake. — Brown sugar, butter, cold, strong coffee and molasses, 
 each 1 cup; 3 eggs; raisins, 2 cups; baking powder, 2 tea-spoonfuls; flour, 2 
 cups. 
 
 Haisin Cake. — Sugar, 1}^ cups; butter, % of a cup; milk, % oi a, cup; 
 flour, 3 cups; chopped raisins, 1 cup; 3 eggs; baking powder, \% tea-spoon- 
 fuls. Bake as a whole or in sheets. 
 
 Haisin Cake, Without Sugar. — Flour, 1 cup; cream, 2 cups; butter, 
 1 cup; 4 eggs; raisins, 1 lb., not chopped; candied lemon, 1, chopped; soda, 1 
 tea-spoonful; a little cloves and cinnamon may be added. Stir well. 
 
 Pig Pound Cake. — Brown sugar, chopped figs, raisins and flour, each 
 1 lb.; butter, % lb.; cream or milk (sour), i^ pt. ; 7 eggs; soda, % tea-spoon- 
 ful; 1 nutmeg. 
 
 Remarks.— One tea-spoonful of alum, pulverized, is added, by some, but I 
 would prefer cream of tartar. 
 
 Currant Cake. — Butter, 1 cup; sugar, 2 cups; 4 eggs; flour, Z% cups; 
 sour milk, Icup; English currants, 2 cups; saleratus or soda, 1 tea-spoonful; 
 flavor with lemon or other extracts, as you- choose. 
 
 Fruit Cake, Plain. — Sweet milk, 1 cup; molasses, J^ cup; brown 
 sugar, 1 cup; butter, i^ cup; 2 eggs; raisins and currants, each, 3^ lb.; salt, 1 
 tea-spoonful; cloves and cinnamon, each, 1 table-spoonful; nutmeg; baking 
 powder, 2 tea-spoonfuls; flour, 3 cups. See directions in next cake. 
 
 Premium Fruit Cake. — Sugar, 3 cups; butter, l*^ cups. 6 eggs; sous 
 cream, IJ^ cups; saleratus or soda, 2 tea-spoonfuls; currants 3^1b. ; raisins, % 
 lb.; citron, 3;^ lb.; 1 nutmeg; flour. Directions — Beat the eggs thorouglily: 
 then add sugar and butter, and beat till smooth. Dissolve the saleratus in a 
 little warm water and put it in the cream, and make the cake quite thick with 
 flour to prevent the fruit from settling to the bottom. Do not chop the raisins, 
 but cut them in halves and remove the seeds, else use "seedless" raisins; then 
 scald a few moments to soften, drain and flour (dredge) them before putting into 
 the cake. Cut the citron in thin slices, and as you fill in a laj'er of cake put 
 the citron over evenly, then more of the cake mixture and another layer of the 
 citron; and so on, until the citron is evenly divided through the whole. 
 
DR. CHASE'S RECIPES. 389 
 
 Remarks. — Mrs. John Rice, of Seneca county, Ohio, who originated thia 
 recipe, says: " If any one will follow this recipe she may do as I did — get the 
 first premium at the coming fair. 
 
 Fruit Cake that ■will Keep for Months. — Butter, sugar, molasses, 
 and sweet milk, of each, 1 cup; currants, 4 cups; 8 eggs; baking powder, 2 
 tea-spoonfuls; citron, chopped, %\\>.;2 grated nutmegs, and cinnamon to taste. 
 Bake 2 hours. 
 
 Fruit Cake, Very Nice. — Butter, brown sugar, sifted flour, and cit- 
 ron, of each, 1 lb.; 12 eggs; raisins, stoned, and English currants, of each, 3 lbs.; 
 molasses, % cup; cinnamon, mace, cloves, and allspice, of each, 1 table-spoon- 
 ful; 1 nutmeg; grated rind of 1 lemon; baking powder, 4 tea-spoonfuls. 
 Directions — Beat the yolks, butter and sugar together till very light; then stir 
 in the molasses, spices and the grated rind of the lemon, also the stiff-beaten 
 whites of the eggs; then the flour, into which the baking powder has been 
 mixed by sifting; when, after thoroughly mixing, the raisins and currants are 
 to be added and evenly mixed in. The citron having been shaved and chopped 
 finely, and a suitable pan well buttered, and a buttered paper also having been 
 put into the pan, dip in a layer of the batter; then sprinkle on a thin layer of 
 the citron, until all is put in, the top layer, of course, having no citron upon it. 
 Bake in a moderate oven, covering ^\^th paper if necessary to avoid burning the 
 top. It will require about 4 hours to bake it. 
 
 Remarks. — This will be found a very nice cake to have been given to the 
 Blade by the " Sunflower," of Farragut, la. It will keep well, and will be all 
 the better if not cut for some weeks. And now, although either of the above 
 fruit cakes will make nice wedding cakes, yet I must give one which is so called, 
 and a very good one, too. the baking, manner of preparation, etc., being about 
 the same as in the foregoing: 
 
 Wedding Cake, Very Rich.— The finest and nicest flour, 5 lbs; very 
 nice butter, 3 lbs. ; English currants, nicely washed, dried and dredged, 5 lbs. ; 
 sifted loaf sugar, 2 lbs. ; nice sweet almonds, blanched, 1 lb. ; nutmegs, 2; 
 mace, }^ oz. ; cloves, i^ oz. ; lemon and orange peel, each J^ lb.; wine and 
 brandy, each 14 Pt- ; ^ery nice fresh eggs, 16. Directions — See the directions 
 in the recipes above and the general directions. I will say, however, if made 
 in one, or even into two cakes, it will take 4 hours to bake them, as the oven 
 must not be over hot, and care, by covering with paper, etc,, not to burn them. 
 
 Coffee Cake. — Strong cold coffee, butter and raisins, of each 1 cup; 
 sugar, \14 cups; flour, 3J^ cups; cinnamon, cloves, nutmeg and soda, of each 
 1 tea-spoonful; eggs, 2. Directions — Make it upon general principles. Other 
 fruit may be used in place of the raisins, and it will be nice even without any 
 fruit at all. 
 
 Molasses Cake. — Molasses, 1 pt. ; brown sugar, 2 cups; sour milk, 1 pt.; 
 4 eggs; soda, 2 tea-spoonfuls; flour, 7 cups; cinnamon, or any other spice, or 
 ginger, to taste. 
 
 Soft Molasses Cake. — Molasses, % cup; brown sugar, 1 table-spoonful; 
 19 
 
290 DR. CHASE'S RECIPES. 
 
 butter or lard, the size of an egg; sour milk, 3>^ cup; soda, 1 tea-spoonful; flour, 
 2 cups. 
 
 Mrs. Chase's Sponge Cake. — Sugar, 1 cup; 4 eggs; sweet milk, 3 
 table-spoonfuls; flour, 2 cups; baking powder, 2 tea-spoonfuls; salt, 1 pinch; 
 orange or lemon extract (home-made), 2 tea-spoonfuls. Directions — Beat the 
 eggs, then beat in the sugar, add the milk, salt and flavor; and, having mixed 
 the baking powder into the flour, sift it in, beat all together and bake in a quick 
 oven. 
 
 Remarks. — This will make 2 cakes if baked in the round tin, or 1 in the 
 square. I have eaten of this many times with great satisfaction, and expect 
 the same in eating of the one which, I am just informed, is ready for tea. Yet 
 I give several others to meet all circumstances and desires. Sponge cake is 
 credited with being the most healthful of any form of cake, for the reason that, 
 as a general thing, no butter or other shortening is used, although of late, as 
 will be seen below, some people are beginning to introduce them; but, for 
 myself, I am very fond of one of the above, coming warm from the oven at 
 tea-time, having some very nice butter to eat with it. Those who are dyspeptic 
 liad better forego this luxurj^. My next is from " Fern Leaves," of Oswego 
 •county, N. Y., who told the Blade "Hou.sehold" that it would make "roll 
 jelly cake," " cup cake," or " plain cake." It is as follows: 
 
 Sponge Cake. — Sugar, 1 cup; flour, 1 cup; 3 eggs; water, 2 table-spoon- 
 fuls; baking powder, 2 tea-spoonfuls; salt and spice to taste. 
 
 The following is from somebody's lady friend, as the result of long experi- 
 ence: "Flour, 1 cup; sugar, 1 cup; baking powder, 1 heaping tea-spoonful; 
 <;old water, 3 table-spoonfuls; flavor with lemon or vanilla. Directions — 
 Beat the whites and yolks separately, and add the water the last thing before 
 baking. 
 
 Improved Berwick Sponge, or Custard Cake. — Sugar, 2 cups; 
 4 eggs; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; 
 salt, a pinch; cold water, 1 cup; the juice of 1 lemon. Directions — Beat the 
 ■eggs well, then beat in the sugar and half of the flour, in which the cream of 
 tartar has been mixed; the soda and salt being dis.solved in the water, add in 
 •with the lemon juice, and lastly the balance of the flour, stirring well together, 
 and bake in cakes to be fully 2 inches thick. 
 
 Fo7- the Custard. — Milk, a scant % pt. (take out a little to wet up 3 tea- 
 spoonfuls of flour); sugar, 1 scant cup; butter half the size of an egg; 1 Qgg, 
 well beaten: flavor with the grated peel of the lemon. Mix all, and cook for 15 
 minutes in the rice-boiler (a tin dish made to fit inside of another, in which the 
 water is placed, on the same principle as a glue kettle, which saves the labor of 
 •constant watching and stirring to prevent burning) then set aside to cool. This 
 should be done so as to be cold b)'^ the time the cake is done. Split the cake 
 with a sharp knife, and spread the cold custard between. 
 
 Molasses Sponge Cake. — Molasses, 1 cup; melted butter, 1 table- 
 spoonful; 2 eggs, well beaten: sweet milk, 3^ cup; cream of tartar, 1 tea-spoon- 
 ful; soda, % tea-spoonful; flour, 1% cups: ginger, to taste. Makes a good 
 loaf, or it may be baked in layers and laid up with jelly for variety. 
 
DR. CHASE'S RECIPES. 291 
 
 Butter Sponge Cake. — Butter, 1 cup; sugar, 2 cups; flour, IJ^ cups; 
 •6 eggs; cream of tartar, 1 tea-spoonful; soda, 3^ tea-spoonful. Directions — 
 No special directions given, except to dissolve the soda in a table-spoonful of 
 the milk, and mix the cream of tartar evenly with the flour, which is in accord- 
 ance with my general directions. 
 
 Remarks. — But as this recipe shows how a farmer's wife, of White Church, 
 Kansas, makes sponge cake, I thought I would give her directions in full. It 
 will be noticed that this cake is rich in eggs and butter; but if the Kansas 
 farmers can not afford it I do not know who can. 
 
 Lemon Sponge Cake, with Butter.— Sugar and flour, each, 1 cup; 
 3 eggs; sweet milk, Stable-spoonfuls; melted butter, 2 table-spoonfuls; baking 
 powder, 2 heaping tea-spoonfuls; extract lemon, J^ tea-spoonful. 
 
 Cream Sponge Cake. — Gertie, of Kewanee, Wis., prefers cream in 
 hers, as follows: Beat 2 eggs in a tea-cup. fill up the cup with thick sweet 
 cream, 1 cup of sugar, 1 cup of flour, 1 tea-spoonful each of cream of tartar 
 and soda. 
 
 Sponge Cake. — Sugar, 1 cup; 1 egg; sweet milk, 1 cup; butter the size 
 of an egg; baking powder, 2 tea-spoonfuls; flour, 2 cups; season to taste. 
 
 Remarks. — The more frequent use of sponge cake, as compared with other 
 kinds of cake, is the reason of my giving so large a number of them, that 
 ■everybody may be suited. 
 
 Pound Cake. — Sugar, 1 lb. (2J^ cups); butter, 1 lb. (2 cups); flour, 1 lb. 
 (3 cups); 10 eggs: soda, 1 tea-spoonfuL Directions — Beat the yolks and 
 whites separately; and if you wish a fruit cake, use raisins, or currants, 1 lb. 
 
 Remarks — It keeps moist a long time, if properly covered. For varieties 
 sake, flavoring extracts maybe sometimes used, or take the Imperial next below, 
 for the variety. 
 
 Imperial Cake. — Sugar, flour, butter, eggs (10), raisins, currants, figs, 
 almond meats, peel {% citron, l^ lemon, 3^^ orange), of each 1 lb., except as 
 ■explained about the peel, baking powder, 3 tea-spoonfuls. Directions — No 
 flavoring, nor spices, are to be used. The butter and .sugar rubbed together, 
 then the beaten eggs (10 eggs average a pound); add baking powder to the flour 
 and put it in after the eggs; add only one kind of the fruit at a time — no flour 
 on the fruit — but the peel and figs are to be chopped fine, the almonds blanched 
 and split. Stir well when all is in, and bake in square tins. 
 
 Remarks. — I should think it would be rich enough for any imperial family 
 of Europe, or for the wedding of an American, but, in this case, the company 
 to be large, the amounts may be doubled, or trebled. 
 
 Dark Cake. — Brown sugar, 2 eups; molasses, 1 cup; butter, 1 cup; rais- 
 ins, chopped, 2 cups; sour milk, 1 cup; saleratus, 2 tea-spoonfuls; 3 eggs; flour, 
 5 cups; cloves and cinnamon, of each, 1 table-spoonful; allspice, 1 tea-spoon- 
 ful; 1 small nutmeg, all well beaten. 
 
 Remarks. —Mrs. C. B. Greely, of Alpena, Mich., says: This makes two 
 good sized loaves. Is splendid! Don't get too much butter in, take large cups 
 
293 DR. CHASE'S RECIPES. 
 
 of flour, etc. The compiler needs not to add a word, he knows it will be found 
 splendid. 
 
 Charity Cake. — Sugar, 1 cup; butter the size of an egg; 1 egg; stir to 
 a cream; add sweet milk, 1 cup; flour, 2 cups; cream of tartar, 2 tea-spoon- 
 fuls; soda, 1 tea-spoonful. — Emily A. JIummond. 
 
 Remarks, — No other place so appropriate for a poor man's cake, as to let 
 it follow charity cake, for who needs charity any more than a poor man is 
 likely to. 
 
 Poor Man's Cake. — One cup of sugar, 1 cup of milk, 1 table-spoonful 
 of butter, 1 tea-spoonful cream of tartar, 3^ tea-spoonful of soda dissolved in 
 the milk, 1 egg, a little cinnamon, and flour to make it as stiff as pound cake. 
 
 Potato Cake. — " S. A. M.". (Sam), of Mogadore, O., claims this to be a 
 new kind of cake. She says: Mashed potatoes, 1 cup; sugar, 1 cup; risings, 
 1 cup; % cup of shortening, and 3 eggs. Directions — Stir well together 
 about 5 o'clock p, m., and at bedtime stir all the flour in the mixture you can 
 with a big spoon ; keep in a warm place, and in the morning put it in gem 
 dishes and let rise again. Bake in a slow oven, and you will have a cake that 
 children and invalids can eat without harm. 
 
 Potato Cake, Without Eggs and Quick Process.— Mashed pota- 
 toes, 3 cups; flour, 1 cup; melted butter and sugar, of each )^ cup; a little salt; 
 milk to make a paste of proper consistence to roll; roll rather thin, and bake in 
 a quick oven. If not light enough first time, add a little soda to the flour next 
 time. 
 
 Potato Puffs. — Take mashed potatoes and make them into a paste, with 
 1 or 2 eggs, roll it out with a dust of flour and cut round with a saucer; have 
 ready some cold roast meat (any kind) free from gristle and chopped fine, sea- 
 soned with salt, pepper, thyme, or pickles cut up fine; place them on the potato 
 and fold in over like a puflf, pinch or pick it neatly around and bake for a few 
 minutes. — Detroit Free Prens. 
 
 Remarks. — The author would say, " no pickles in his," but cold ham would 
 be very nice. 
 
 Spanish Fritter Puffs. — Powdered sugar, 1 table-spoonful; butter, 2 
 ozs. (2 table-spoonfuls); salt, 1 tea-spoonful; water, 1 cup; yolks of 4 eggs; 
 flojir. Directions — Put the water into a saucepan, add the sugar, salt and 
 butter, and, while it is boiling, stir in flour enough to have it leave the pan. 
 then stir in the one-by-one, the yolks of the eggs; noAv drop a tea-spoonful at a 
 time into boiling lard and fry to a light brown. If nicely done they will be 
 very puffy. 
 
 Philadelphia Cream Puffs. — Butter, 2 cups; 10 eggs; flour, 3 cups; 
 water, 1 pt. ; soda, 1 tea-spoonful. Directions — Boil the water, melt the but- 
 ter in it, stir in the flour dry while the water is boiling; when cool, add the soda 
 and the well-beaten eggs; drop the mixture with a spoon on buttered tins and 
 bake 20 minutes. Caution — Do not open the oven door more than twice while 
 they are baking. 
 
DB. CHASE'S RECIPES. 293 
 
 Cake Without Eggs. — Sugar, 1 cup; butter, J^ cup; sweet milk, 1 
 cup; cream of tartar, 2 tea-spoonfuls, soda, 1 tea-spoonful. Flavor to taste. 
 
 Cider Cake, Requires Neither Eggs Nor Milk.— Sugar, 1'% cups; 
 butter, % cup; sweet cider, IJ-^ cups; flour, 4^^ cups; soda, 1 tea-spoonful; 
 cinnamon and cloves, of each 1 tea-spoonful. 
 
 Remarks. — Altliough this from the "Young Lad}^" of Tontogany, O., it 
 will make a nice cake, better tlian some old ladies make. 
 
 Scotch Cake. — Brown sugar. 1 lb. ; flour, 1 lb. ; butter, 3^ lb. ; 2 eggs; 
 cinnamon, 1 tea-spoonful; roll very thin and bake. [See, also, "Scotch Oat- 
 cake."] 
 
 Buffalo Cake. — Sugar, 1 cup; butter, melted, 1 table-spoonful; 1 egg, 
 beaten to a froth; soda, 1 tea-spoonful, dissolved in sweet milk, % cup; cream 
 of tartar, 2 tea-spoonfuls ; flour to make so it will pour on tins. Bake like 
 jelly cake, and put custard or jelly between. 
 
 Remarks— Mrs,. J. A. Heister, of Denver, Col., says: "It is cheap and 
 good enough for any one." And I cannot account for the name, unless it is 
 because the Denver people take it with them when they go out to hunt buffalo. 
 
 Buckeye Cake.— Sugar, % lb.; butter, % lb.; 6 eggs, well beaten; 
 sweet milk, 3^pt. ; 1 lb. of "prepared" flour; flavor with vanilla. Good for 
 Ohio people, where they use this kind of flour. 
 
 Boston Cake. — Sugar, 1 cup; milk, 1 cup; butter, 1 table-spoonful; 1 
 egg, flour, 2% cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; 
 flavor with lemon or nutmeg. Nutmeg is their favorite; so much so, some of 
 them have been accused of making wooden ones. 
 
 Vanilla Cake. — Sugar, % cup; 4 eggs; soiir cream, 4 table-spoonfuls; 
 salt, 1 tea-spoonful; cream of tartar, 1 tea-spoonful; soda, y^. tea-spoonful; 
 flour, }4, cups; flavor with vanilla — is the way "Jenny" makes hers at Irving, 
 Mich. 
 
 Nutmeg Cake. — Sugar, 2 cups; butter, 1 cup; 3 eggs; 1 nutmeg; flour, 
 4 cups; milk, 1 cup; cream of tartar, 2 tea-spoon Juls; soda, 1 tea-spoonful; 
 rind of 1 lemon. Dikections — Beat sugar and butter together, then add half 
 of the flour and half of the milk, then the beaten eggs, grated nutmeg and 
 grated rink of the lemon, then the balance of the flour, having the cream of 
 tartar mi.xed into it, and lastly, the balance of the milk with the soda dissolved 
 in it. Beat all thoroughly and bake in bread pans, buttered and prepared. 
 
 Choice Cake.— Sugar, 1 lb.; flour, 1 lb.; butter, %Vo.; 7 eggs; cream, 
 1 cup; saleratus, 1 tea-spoonful; nutmeg, to taste. Directions — Beat sugar 
 and butter to a cream, add the eggs, then the cream, with the saleratus dissolved 
 in it; then flour and nutmeg. It requires much beating. Bake in a quick oven. 
 — Godey's Lady's Book. 
 
 Rock Cakes, To Make. — Break 6 eggs into a dish, and beat till very 
 light; then add powdered sugar, 1 lb. (2}{ cups), and mix well; then dredge in 
 gradually flour, J^ lb. {1% cups), and English currants, J^to J^ lb., which have 
 been nicely washed and dried. Mix all well together; then put on to a baking 
 
294 DR. CHASE'S RECIPES. 
 
 tin (size to suit) with a fork, to make them look as rough as you can. Bake in 
 a moderate oven, about half an hour. When cool store them in a box and, 
 keep them in a dry place, and they will last as long as you keep them in the 
 box; but if placed ou the table at meal times they will not keep a great wliile 
 
 Cold Water Cake. — Flour and white sugar, each, 1 cup; 2 eggs; but- 
 ter, 1 heaping table-spoonful; cold water, 3 table-spoonfuls; baking powder, 1 
 heaping tea-spoonful. Not expensive but nice. Make on general principles. 
 
 German Crisps. — Sugar, 2 cups; butter, 1 cup; 3 eggs, and the rind 
 and juiceof 1 lemon; flour. Directions — Mix thoroughly with hand orspooon,. 
 adding sufficient flour to roll out. Roll out very thin. Cut in small cakes. 
 Place in the pan and rub the tops with egg and sprinkle on white sugar. Two 
 eggs are enough for the tops. They will bake in a few minutes. — Harper's 
 Bazar. 
 
 Common Cake. — Sugar, 1 cup; butter, % cup; sour cream, 1 cup; 2 
 eggs; soda, 1 tea-spoonful; }^ a nutmeg, and as much flour as needed. Direc- 
 tions — Beat the sugar and eggs together, then add the cream and butter, then 
 the nutmeg and soda, and lastly the flour, are the instructions given by Mrs. 
 A. M. McCrary, of Kirwin, Kan. 
 
 Raised Cake. — Light dough, 2 cups; butter, 1 cup; sugar, 2 cups; 3 eggs, 
 beaten light. Mix all well together, add fruit and spices, as you wish. It is. 
 good without either, but l?etter with plenty of both. Directions — Put in a 
 pan and let stand till light before baking. 
 
 Spiced Cake. — Butter and cold water, of each, 1 cup; flour, 3 cups; 
 sugar, 2 cups; 3 eggs; soda, 1 tea-spoonful; cinnamon or other spices, as pre- 
 ferred, 2 tea-spoonfuls; chopped raisins, 1 cup; currants, 1 cup. Directions 
 Sarah F. Purdy, of Belmont, Iowa, says: "Beat butter and sugar, adding the 
 beaten eggs, then the cold water, sift the soda into the flour, and add the spice 
 and fruit." 
 
 Aunt Lucy's Spice Cake. — Sugar. 2 cups; butter, % cup; 2 eggs; 
 butter milk, 1 cup; soda, 1 tea-spoonful; cloves, 1 tea-spoonful; cinnamon, 1 
 table-spoonful; J^ of a nutmeg; "rising flour," 1 cup, or to make thick. 
 
 Remarks. — Who ever knew a cake-making aunt that did not make a good 
 cake? This will make a nice cake, however, even if common flour is used, as 
 the soda will make it light. 
 
 Spiced Cake, Very Fine. — Sour milk, molasses, and brown sugar, of 
 each, 1 cup; butter, % cup; 3 eggs; soda, nutmeg, and cloves, of each, 1 tea- 
 spoonful; cinnamon, \% tea-spocmfuls (or if any other flavor is preferred to be 
 the most prominent, use the IJ^ tea-spoonfuls of that, and of the cinnamon 
 only 1); flour, about 3 cups, or to make the batter pretty thick, as spice cake is 
 disposed, if too thin, to run or spread before the baking begins to set it. Make 
 as the others. 
 
 Sally Lunn Cake.— Sugar, 1 egg cup; sweet milk, 1 pt. ; butter, 1 
 table-spoonful; 4 eggs; flour, 4 coffee cups; yeast powder, 3 tea-spoonfuls. 
 Dikections — Warm the milk and melt the butter in it; beat the whites of the 
 
DR. CHASE'S RECIPES. 295 
 
 eggs to a stiff froth; the yolks and sugar together, and stir into the warm milk; 
 the yeast powder having been mixed in the tlour, sift it in; then tlie whites of 
 the eggs; pour into a buttered cake mold, and bake in a quick oven 30 minutes. 
 
 " Sallie-Long," or Tea Cake. — Flour, 1 qt.; baking powder 3 tea- 
 spoonfuls; sweet milk, 1 pt. ; eggs, 3; butter and lard, of each 1 table-spoonful; 
 pulverized sugar, 3^ cup. Mix the baking powder into the dry flour; beat the 
 eggs, and stir them and the milk, butter, lard and sugar together, then the 
 flour, mixing all thoroughly; baking in a moderate oven. 
 
 Remarks. — This cake I suppose to be an own cousin of Sally Lunn, but 
 why it should have been called Long, when, in fact, it is so nice and short, I 
 cannot tell. I give it as I received it, and will make no complaint about its 
 " Long" name, so long as it tills the bill as well as it has done, with m}' family, 
 for a long time. It is, no doubt, a first cousin of Sally Lunn, above. 
 
 Apees, or Cake Without Eggs or Yeast. — Fresh butter, 1 lb. (3 
 cups); sifted flour, 2 lbs. (7 cups;) powdered sugar, 1 lb. (3)^ cups); mixed 
 spices (nutmeg, mace and cinnamon). 1 tea-spoonful; caraway seeds, 4 tea- 
 spoonfuls; wine (white is best), 1 large glass; cold water to make a stiff dough. 
 Directions — Cut the butter into the flour and rub fine, or smooth, mixing ia 
 the sugar and spices, then put in the wine, and water to work stiff, with a 
 ' broad knife, or knead with a wooden potato masher. Roll thin (less than i^ 
 inch), and cut into small cakes. Place in long tins, slightly buttered, not to 
 touch each other. Bake in a quick oven till they are a pale brown. 
 
 Remarks. — They are quickly made, requiring no eggs nor yeast, and are 
 very nice, resembling, somewhat, the German crisps. 
 
 Cream Cake. — Sweet milk, 1 pt. ; butter, 1 table-spoonful; salt, a pinch; 
 flour, 3 cups. Directions — Melt the butter in milk, put in the salt and then 
 mix in the flour, only enough to make a stiff dough. Roll out rapidly, several 
 times, on the board, cut into squares and bake on a griddle, or in a hot oven. 
 
 Cookies, Plain. — Sugar, 1 cup; butter, % cup; soda, % tea-spoonful; 
 warm water, % cup; flour enough to roll. Directions — Dissolve the soda in 
 the warm water; mix, roll very thin, cut and bake in a quick oven. 
 
 Plain Cookies, with Ammonia.— Sugar, 2 cups; butter, 1 cup; milk, 
 1 cup; 2 eggs; carbonate of ammonia, }^ oz. ; flour, 1 qt. (3J^ cups.) Direc- 
 tions — Pulverize the ammonia and mix it with the flour, and mix the butter in 
 well, then the other ingredients; use only flour enough to allow' you to handle 
 (not stiff); roll thin, cut and bake in a suitable oven — in fact all cookies require 
 quick handling and a quick oven. 
 
 Cookies— Rose Flavor. — Sugar, 3 cups; butter, 1 cup; 3 eggs; milk, 
 3^ cup; rosewater, 2 table-spoonfuls [see "Tincture of Rose"]; flour, enough to 
 roll out well. Directions — Beat the eggs very light, rub the butter, sugar and 
 rosewater together, then the eggs, soda in the milk, flour, etc. ; roll thin, bake 
 quickly. 
 
 Carra"way Cookies. — Sugar, 2 cups; butter, 1 cup; 2 eggs; milk, % 
 cup; soda, }4, tea-spoonful; caraway seed, 1 table-spoonful, or to taste. I like 
 them to be put in freely. 
 
296 DR. CHASE'S RECIPES. 
 
 Nice Plain Cookies, Without Eggs. — Sugar, 3 cups; butter, 1 cup, 
 or salt pork drippings; sweet milk (all milk is to be sweet unless sour is called 
 for), 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; flour to make 
 a dough. Directions — Roll thin, bake in a quick oven, but not to scorch. If 
 you have no milk, cold water will do quite well. 
 
 Ginger Cookies, With. Molasses. — Molasses, 2 cups; butter, 1 cup 
 (lard or salt pork drippings do well); hot water, 4 table-spoonfuls; ginger, 1 
 table-spoonful; salt (unless salt pork drippings are used), 1 tea-spoonful; flour 
 enough to roll out. 
 
 Remarks. — As the ladies say: " It is just splendid." 
 
 Spiced Cookies. — Orleans molasses, 1 cup; sugar, 1 cup; warm water, 
 J^cup; soda, 1 large or rounding tea-spoonful; butter, % cup; cloves, cinna- 
 , mon and ginger, of each 1 tea-spoonful. Directions — Mrs. S. M. Ferguson, 
 of West Holbach, 111., is the originator of this, and says: "Dissolve the soda 
 in the water, mix soft, roll thin, bake quick, etc. If made nicely and not over 
 baked they will please old people and young children." 
 
 Spiced Cakes. — Yolks of 4 eggs, well beaten; baking powder,- %% t^*- 
 spoonfuls, in flour, 23^ cups; brown sugar, 1 cup; syrup, milk and butter, of 
 each 1^^ cup; powdered cloves, 2}4, tea-spoonfuls; allspice and cinnamon, pow- 
 dered, of each 1 tea spoonful. Directions — Rub the baking powder and 
 spices well into the flour, add the syrup after the sugar and butter are creamed 
 together, then the beaten eggs, then the milk, and lastly the flour, and prepare 
 at once for a moderate oven. Given me by a sister-in-law after making them 
 many times. 
 
 Macaroons, or Drop Cake. — Sugar, 1 lb. ; blanched and pounded 
 almonds, l-^ lb. ; whites of 3 eggs. Directions — Mix, sprinkle sugar on paper, 
 then drop the mixture thereon and bake quickly. Very nice. 
 
 Farmers' Gems. — White sugar, 1 cup; sour cream, 1 cup; soda, 1 tea- 
 spoonful ; flour, as for cookies. Directions — Roll thin, cut and bake quickly. 
 Sue Perrin makes them in this way. If you expect them to last long, however, 
 you will have to double the quantity of material. 
 
 Drop Cake. — Powdered sugar, 1 cup; butter, 1 cup; flour, 2 cups; 3 
 eggs; juice and rind of 1 lemon. Directions — Mix butter and sugar to a 
 cream, add the well-beaten eggs, then the flour, and lastly the lemon. Drop on 
 buttered paper and bake in a quick oven. 
 
 Remnrks. — Nice making and nice baking make nice cake, whether plain or 
 delicate cake are being made. 
 
 Drop Cakes. — Put 6 well-beaten eggs into a pint of thick cream; add a 
 little salt, and make it into a thick batter with flour. Bake it in rings or in small 
 cups 15 or 20 minutes. The same may be made with graham flour. 
 
 Rye Drop Cup Cake.— Wheat flour, 1 cup; 3 eggs, well beaten; new 
 inilk, 1 pt. ; salt, 1 tea-spoonful; sugar, 1 teaspoonful; rye flour, enough to 
 make a stiff batter; half till earthen cups, put them in a pan and bake 1 hour 
 in a moderate oven. 
 
DR. CHASE'S RECIPES. 297 
 
 Remarks. — Equal to rye and Indian bread. If you wish them lighter, use 
 baking powder or sour milk and soda. Have them come out just at tea-time, 
 and have some freshly-made butter if you wish to appreciate a good thing. 
 
 Pork Cake. — Fat salt pork, 1 lb. ; strong coffee, 1 pt. ; brown sugar, 4 
 cups; stoned raisins, 1 lb.; citron or English currants, J^ lb. ; flour, 9 cups; 
 soda, 1 table-spoonful; 1 nutmeg and 1 table-spoonful of cinnamon. Direc- 
 tions — The pork is to be weighed free of rind and chopped very fine ; then 
 pour the coffee, boiling hot, upon it and set on the stove a few minutes before 
 adding any of the other ingredients. The spices are all to be ground, and if 
 citron is used, it is to be finely chopped. The raisins and other fruit are to be 
 dredged with flour to prevent settling. Fit a piece of white paper to the bot- 
 tom of the pan or pans and cover the top with paper also, to prevent burning. 
 Bake in a moderate oven until a splinter can be thrust into it and pulled out 
 without the cake sticking to it. — Mrs. Carrie Case, Toledo, 0. 
 
 Remarks. — This will be very palatable, and will keep as long as you will 
 allow. It is excellent. 
 
 Buns. — Flour, &% cups; sugar, 1 cup; butter, % cup; milk, 1 cup; cur- 
 rants, 2 cups; yeast, 1 table-spoonful. Directions— Dry and sift the flour, 
 melt the butter in the milk; the currants to be washed and dried beforehand. 
 Mix all, and stand in a warm place till it rises, before baking. — Peterson's 
 Magazine. 
 
 Buns, Better Than Bakers'. — Warm milk, 3 cups; sugar, 1 cup; 
 yeast, i^ cup. Stand over night. In the morning add another cup of sugar, 
 
 1 cup of butter, knead stiff and let rise again; then cut into 60 pieces, roll in the 
 hand and put into pans just to touch each other, let rise again, then rub with 
 whites of eggs, and bake to a light brown. Currants or raisins improve them. 
 These are much better than bakers' buns. 
 
 Remarks. — They will be excellent if not allowed to stand so long as to sour 
 before baking — if so, soda will correct it. 
 
 Easter Buns, or " Hot Cross Buns " of the London Criers.— 
 
 Sweet milk, 3 cups; yeast, 1 cup; flour, to make a thick batter. Set over night, 
 and in the morning add sugar, J^ cup; J^ a nutmeg; 1 salt-spoonful of salt, and 
 flour enough to roll out like biscuit dough. Knead well and set to rise 5 hours. 
 Roll 14, inch thick, cut and set in a well-buttered pan ; when they have stood a 
 3^ hour make a cross with a knife upon each, and instantly put in the oven; 
 bake to a light brown, and br\ish over with the whites of eggs beaten with 
 white sugar. 
 
 Remarks. — "Mrs. A. M. S.," of Junction City, Kansas, says: "These 
 are the ' Hot Cross Buns' of the London criers." I know they are nice enough 
 to be that same. 
 
 Breakfast Buns. — Sugar, sour milk or butter milk, of each, 2 cups; 
 
 2 eggs; melted butter, % cup; soda, 1 tea-spoonful; flour and salt. Direc- 
 tions — Break the eggs into a suitable dish to make the cake in, and beat them 
 well; then put in the sugar, butter and a little salt, and beat all well together; 
 having dissolved the soda in the milk, add it; then sift in sufllcient flour to allow 
 
298 DR CHASETS RECIPES. 
 
 handling it upon the molding-hoard or table, leaving it as soft, however, as you 
 can roll it. Roll out to half an inch in thickness, and cut with a goblet or a 
 large cutter, as it is intended to have a large and thick bun when done. If 
 made sufficiently soft they will rise up in the center to fully an inch in thick- 
 ness, and be very nice with coffee as a breakfast dessert. Put in a stone jar and 
 cover over to prevent their becoming dry. 
 
 Remarks. — Bakers make a bun, also, having English currants in them. 
 One cup, washed and drained, will be enough for this amount, if evenly mixed 
 in. Mrs. Chase makes them, sometimes with and then without the fruit, per- 
 haps because the baking has to be done more often when the fruit is in. 
 
 Husk. — On putting yonr light bread in pans save 2 or 3 lbs. of dough, 
 and take 5 or 6 eggs, lard or butter, i^ lb. ; brown sugar, 3^ lb. ; mix, and add 
 flour to make dough as stiff as for bread; keep warm, and rise again. When 
 light, make into rusk the size of a hen's egg, stick a hole in the center of each, 
 place in a pan and when they liave risen 3^ an inch prime the top with the yolk 
 of an egg beaten with sugar, and bake. 
 
 Remarks. — This is the plan adopted by " Mrs. J. A. W.," of Polona, 111., 
 and this is the only woman, of which I have heard, who could " jaw " without 
 scolding — j-a-w spells ^'aw; but, to set joking aside, the rusk are nice. The 
 children like them better, however, if a large raisin is stuck into the center of 
 the toi>, in place of the hole. 
 
 Rusk With "Few Eggs. — Mrs. Lettie Larsen, of Fair Haven, Minn., 
 makes e.Kcellent rusk in the following manner: "New milk, 1 pt. ; hop yeast, 
 1 cup, and flour to make a batter, setting over night; in the morning adding % 
 pt. more of new milk, 1 cup of sugar, 1 cup of butter and 1 egg, seasoning with 
 nutmeg, and flour to make quite stiff. Let it rise, then rolling it out, cutting it 
 it into small cakes, rising again, and baking. Have ready 1 tea-spoonful of 
 sugar, with an agg well beaten, and just before done, brush over the top with 
 this, replacing till lightly browned, to keep the crust moist." If she wants extra 
 nice, she adds 1 cup of raisins. 
 
 Husk Without Eggs.— "When making light bread take 1 pt. of the 
 sponge, 1 cup of sugar, 1 cup of butter, and mix with flour enough to make as 
 for biscuit; spice to taste. Let set till it rises like bread, then mold into small 
 biscuit and stand till light before baking. 
 
 Remarks. — Mrs. Etta Wilson says this meets the wants of her people, at 
 Lawn Ridge, Marshall county, Cal. With nice butter, I haven't a doubt of it. 
 
 Rolls.— Sweet milk, 1 cup; whites of 2 eggs; butter, % of a cup; % cup 
 of yeast; sugar, 2 table-spoonfuls; flour to make a thick batter. Dikections 
 — Raise over night, not putting in the butter nor eggs until morning, working 
 in sufficient more flour to make a soft, or limber dough; form into rolls, place 
 in the pans, and bake as soon as they rise again. 
 
 Remarks. — For variety's sake, sometimes use water in place of milk; again, 
 and especially if to be eaten with meat, leave out the sugar; and if eggs are 
 scarce make witliout; but if for "tea," it is better with them all in. I make 
 such remarks, occasionally, to set cooks to thinking for themselves, for it is by 
 
DR. CHASE'S RECIPES. 299* 
 
 thought and experiment that hundreds of varieties may be made from the few 
 pages of recipes here given— the same will hold good throughout the book, pro- 
 vided the principles of chemistry are not interfered with, i. e. , if sour milk or 
 buttermilk is used, the soda must never ^be left out, it neutralizes the acid and 
 thereby produces a gas (carbonic acid gas), which gives lightness to the rolls, or 
 cakes. 
 
 Parker House Breakfast Rolls.— Sifted flour, 2 qts.; sugar, butter 
 and yeast, of each % cup. Directions — Mix with new milk until the con- 
 sistence of a nice light bread dough. If for tea, stand in a warm place 4 hours; 
 if for breakfast, let stand in a cooler place over night. When light, in either 
 case, take enough off for a roll, and roll it out to any desired size. Spread on 
 one-half of the piece % tea-spoonful of melted butter, and lap over the other 
 half, place in a pan to rise again, and as soon as light bake in a quick oven. 
 
 Remarks.— It as nicely done as at the Parker House, Boston, they will be 
 very nice indeed. I have tried them there and at home. 
 
 Heating the Oven for Cake Baking.— So much depends, in baking 
 cake, upon the heat of the oven, it is probably best to repeat here some of the 
 instructions given in the general directions, and, perhaps, an additional thought 
 or two upon the subject. In baking cake the oven should always be hot, 
 unless the directions give something especially to the contrary; yet, if the oven, 
 is too hot, a few nails may be placed under the pans, and the paper doubled 
 over the top, and a cover may be removed from the top of the stove; but th& 
 oven door must not be left open any longer than is absolutely necessary, to fol- 
 low the above hints. The drafts may be entirely closed (should always be par- 
 tially closed when baking cake) for a short time, or until the temperature is. 
 right. To tell when the cake is done, pierce it with a broom splint, and if the 
 splint comes out free of the cake mixture, it may be considered done ; but it is 
 better to leave it in a few minutes over, rather than to remove it a minute too 
 quick; the same holds good also with short cake, bread, pies, etc. 
 
 Short Cake, Sweet, with Soda.— Flour, 3 cups; butter, 3 table- 
 spoonfuls; sour cream, or rich clabber (milk becoming thick), IJ^ cups; 1 egg; 
 sugar, 1 table-spoonful; soda, 1 tea-spoonful; salt, 1 tea-spoonful. Directions 
 — Dissolve the soda in a little warm water and add it and the beaten egg to the 
 milk; having put the salt in the flour, cut the butter in small pieces, and work 
 it in smoothly also; mix all, handling as little as possible. Roll quickly and 
 bake in a hot oven. The soda and sour cream will take care of the rising. 
 
 Shortcake, Plain, from Light Dough.— Prepare the dough as for- 
 biscuit, doubling the amount of butter; roll out to make a cake of good thick- 
 ness: let rise and bake in a quick oven-. 
 
 Strawberry Shortcake, in Layers. — Make the cake as for the sweet 
 above, but roll in 2 sheets, i^ an inch thick for the upper, the lower less; spread 
 a very little butter upon the thin one, placing it in the pan, put the other upon 
 it, and bake. When a little cool, lift off the top one and place a good layer of 
 strawberries upon the other, and replace the top, spreading as many berries 
 
•800 DR. CIIASW 8 RECIPES. 
 
 upon the top as will lie; serve with sweetened cream or milk — of course the 
 first is the best. 
 
 Remarks. — My family find that raspberries, blackberries, etc., are also very 
 nice used in the place of strawberries. 
 
 Stra-wrberry Shortcake, Old Way. — Mix as for biscuit, roll about 1 
 inch tliick, and bake. When done, have the strawberries mixed with sugared 
 cream: split the cake with a sharp knife, spread lightly with butter the lower 
 half, then put in a thick laj^er of the fruit, replacing the top, and covering the 
 top also. Some persons then replace in the oven for a few minutes; but this, I 
 think, make it more like pie than fresh berry shoi'tcake. Other berries or pie- 
 plant may be used, but pieplant must be stewed and no cream used. 
 
 Mother's Strawberry Shortcake. — I believe the Household and the 
 editor will agree with me in thinking Puck never ate any strawberry shortcake. 
 We are 50 years old, but don't we remember, as well as if it was but yesterday, 
 the dear, delightful ones made by mother in our childhood, and don't we know 
 just how they were made, too; we heard her tell so many times, as every one 
 wanted her recipe. She made them as follows: Sour cream, 1 cup; cream of 
 tartar, 1 tea-spoonful; soda, % tea-spoonful, with flour to make a suitable 
 dough to roll i^ an inch thick, baked nicely; split open and spread each piece 
 with the sweetest, freshest butter; then pour on to one of the halves, not 6 or 7 
 gritty, mussy berries, but 2 whole cups of those large, luscious ones from the 
 south side of the garden; put on the other half for a cover, and pour over 
 sweetened cream when eaten. — Aunt Lulu, Red Willow, Neb. 
 
 Remarks. — The author loves all these aunts, because they know how it is 
 done; but he would love them better if they were not ashamed of their real 
 names. This is about as my own mother used to make them, so I know it will 
 prove good and worthy to be followed by all who have the nice " sour cream." 
 But good rich milk with soda — no cream of tartar — will do very nicely. Of 
 course, any berries, fresh or canned, at all suitable for a short cake, ripe, nice 
 peaches, or even a nice, thick custard, may take the place of strawberries when 
 they are not plenty, or for tlic sake of variety. See the remarks also following 
 '' Pumpkin Shortcake," below. 
 
 Pumpkin Shortcake, With Graham Flour. — " Stewed and strained 
 pumpkin or squash, 'C oatmeal porridge and water, each 1 cup. Beat these 
 up together, and then stir in 3 cups of Graham flour. Mix thoroughly, spread 
 J^ an inch thick on a Iwking-tin, and bake half an hour in a good oven. Cover 
 for 10 minutes, and serve warm or cold." 
 
 Remarks. — Our readers will see by the quotation marks (" ") that this is 
 not my own, nor do I known who to credit it to. But I have given it for the 
 sake of a few explanations, or remarks, which, I think, will be for the general 
 good; and first, you will see that a porridge is called for made from " C " oat- 
 meal; what does the " C" mean here? It means the grade of fineness of the 
 meal, as known to dealers, the same as "A" coffee sugar means the best — " C " 
 coffee sugar is not quite so good. While with the oatmeal it means not quite 
 so coarse a meal as "A" would be. For Scotch cake the finest kind is used, 
 
DR. CHASE'S RECIPES. 301 
 
 and, I should think, would be the best to make into a porridge. Second, some 
 persons never use oatmeal porridge; then, unless people will use a little of good 
 common sense, they, or persons living where they cannot get oatmeal, could 
 never have those nice short cakes; but by using, or calling up this common 
 sense, and reasoning a little, they may say, " now I have not got the oatmeal, 
 nor can I get it; but I will take milk in its place; and even, if no milk, I will 
 take water, and by adding a little butter, lard or drippings, I will have just as 
 good a cake " — and so they would. Now, please judge, in the same manner, 
 in all cases, where such dithculties may of necessity arise, then these remarks 
 will have their intended effect. I will add this word, only, additional, those 
 who don't know anything more than simply to always confine themselves to, or 
 follow a recipe, or receipt, as generally called, (never changing it at all) will 
 never amount to much, to themselves, or to the world. The above recipe says 
 " pumpkin, or squash " — everybody ought to know that squash will make the 
 richer cake. 
 
 Apple Shortcake. — Season well stewed apple sauce with sugar and nut- 
 meg, or mace, make any of the nice shortcakes, above given, open, or split, as 
 the case may be, butter nicely and spread on a thick layer of the prepared 
 sauce, and replace the top; serve with well sweetened cream. 
 
 Remarks. — You will need to have quite a quantity, if you satisfy the taste 
 and desires of the family, and the guests. The following from dried apples, 
 will enable families to have apple shortcake all the year round, says a writer in 
 the New York Post. 
 
 Apple Shortcake From Dried Apples.— I will tell you of some- 
 thing that makes an agreeable filling for a shortcake. You will not believe it 
 until you try it, but for those unfortunate ones to whom the acid of the straw- 
 berry is as poison, it can not be too highly recommended. Take some nice 
 dried apples, wash and soak, and cook them until they are tender; then rub 
 them through a sieve or a fine colander, add sugar and the grated rind and 
 juice of a lemon ; then make a shortcake in the ordinary manner and use this 
 in place of the berries. 
 
 Scotch Oat-Cakes. — Put 3 ounces of drippings with a small tea-cup of 
 water into a pan, and let it boil. Pour it over 1 lb. of oatmeal. Stir it; roll 
 it out at once, very thin; cut with a small round cutter; bake in the oven till 
 done. 
 
 Remarks. — As suggested in the remarks following pumpkin shortcake, the 
 Scotch cake is nicest made with oatmeal that is ground the finest, which is, as 
 I think, that which is bolted, or sifted out from the coarse, in fact, a flour, 
 rather than meal. 1 like them done quite crisp. 
 
 Biscuit, Plain and Light. — Take enough light bread dough to make 
 what you desire; for each square bread pan full, work, or knead in, 1 table- 
 spoonful of butter, lard, or pork drippings, mold into biscuit, place in the pan, 
 or pans, and, when risen again, place in a moderately hot oven — the heat 
 increasing — as for bread. If biscuit or bread are put into a hot oven, the crust 
 is soon set and the rising is, thereby, greatly prevented. 
 
^3 DE. CHASE'S RECIPES. 
 
 Light Biscuit, S"weet. — If a sweet biscuit is desired, prepare the dough 
 as for rusk, and follow the same directions. 
 
 Ttemarks. — Mrs. Chase furnishes us with nice, light biscuit by following 
 the directions she has liere given me. I have given them a place here because 
 they seem to belong to the rusk and shortcake family, rather than among the 
 breads. 
 
 Bisctiit -with Baking Powder, Quickly Made. — Flour, ^% cups; 
 baking powder, 3 tea-spoonfuls ; butter, or nice lard, 1 table-spoonful (rounding); 
 -sweet milk. Directions — Stir the baking powder into the flour and sift; work 
 in the butter smoothly; then use milk enough to have a soft dough; mold into 
 biscuit by using flour, dusting freely; bake in a hot oven at once. 
 
 Remarks. — Do not knead biscuit made with baking powder, nor make them 
 stiff, in this lies the secret of making nice light biscuit with baking powder, so 
 says "mj'^good woman," and she knows from an experience of 40 j'ears of 
 married life. In cold weather the butter will work in easier, if warmed. Water 
 may take the place of milk by doubling the amount of butter or lard, to make 
 then equally rich. 
 
 Biscuit With Soda, Cream of Tartar, and Sweet Milk.— 
 Flour, 1 qt. (31^ cups); cream of tar, 2 tea-spoonfuls; soda and salt, of each, 
 1 tea-spoonful; butter, lard, or "drippings," 1 table-spoonful, and sweet milk to 
 wet it up properly. Directions — Roll the cream of tartar and soda finely and 
 sift together with the flour; mix in the shortening, and wet up with the milk to 
 a proper consistence, mixing with the hand quickly, till it can be rolled out, 
 cut, and place in tins, and into a hot oven at once, if you wish them to be 
 "light "and "puffy," which they will be if this is all properly and quickly 
 done. For as soon as the soda and cream of tartar are mixed into the flour and 
 wet they begin to produce the gas which gives the biscuit or cake its lightness. 
 The oven may be tempered down a little, if thought best, after the baking is 
 fairly begun, to avoid burning. Mrs. Catharine Baldicin. 
 
 Remarks. — The author has seen nothing in the biscuit line so light, nice, 
 sweet, and good, for his eating — when cold. Most people, however, prefer 
 them hot. Half milk and half water does very well. When no milk is to be 
 had, a very little more shortening will fill the bill. 
 
 Breakfast Biscuit. — To 3 cups of buttermilk add 1 of butter, 1 tea- 
 spoonful of cream of tartar, }/^ a tea-spoonful of soda, sufBcient salt, and flour 
 •eno\igh to make the dough just stiff enough to roll out into biscuit. These will 
 "be wonderfully light and delicate. 
 
 Biscuit or Bread, Quick.— Flour, 1 qt, (3 or 33^ cups); salt, scant 
 tea-spoonful; baking powder, 2 tea-spoonfuls; sift together. Sweet milk makes 
 soft dough. Work quickly as soft as can be handled, and bake immediately. 
 
 The next five recipes I take from the New York Trihune, headed "Some 
 Southern Recipes," which will prove valuable to some people, no doubt, in the 
 North as well as in the South, and as they are all in the nature of biscuit or 
 ct?kes, except the last one — "Velvet Cream," — I will keep them together as 
 found in the Tribune. 
 
DR. CHASE'S RECIPES. 303 
 
 1. Southern Biscuit. — Two cups "of self-rising flour, 1 spoonful of 
 lard; mix with warm milk; knead into soft dough, and roll; cut with a biscuit 
 cutter and prick each with a straw. Cook in a hot oven 10 minutes. 
 
 2. Palmetto Flannel Cakes.— One pt. of buttermilk, 2 well-beaten 
 eggs, flour enough to make a stiff batter — the flour to be mixed, lialf wlieat and 
 half corn flour. Put a tea-spoonful of sea foam into the flour and cook on a 
 griddle. 
 
 3. Breakfast Muffins. — For a small family, use 1 pt. of milk, 3 gills 
 of wheat flour, 3 eggs, and a pinch of salt. Beat the eggs very light, add the 
 milk, and lastly stir in the flour. Bake in rings or small pans and in a quick 
 oven. They are very light. 
 
 4. Breakfast Waffles. — After breakfast stir into the hominy that is 
 left 1 tea-spoonful of butter and a little salt. Set it aside. The next morning 
 thin it with milk and add 2 eggs, beaten well. Stir in flour enough to make 
 the right consistency, and bake in waflJe-irons. 
 
 5. Velvet Cream. — Two table-spoonfuls of gelatine, dissolved in % a 
 tumbler of water; 1 pt. of rich cream, 4 table-spoonfuls of sugar; flavor with 
 sherry, vanilla extract, or rose water. This is a delicious dessert, and can be 
 made in a few minutes. It may be served with or without cream. 
 
 Remarks. — See the remarks above "Southern Biscuit." 
 
 Rusks. — Rusks require a longer time for rising than ordinary rolls or bis- 
 cuits. If you wish them for tea one evening, you must make all your prepara- 
 tions and begin them the day before; In cold weather, to make up 2}^ qts. of 
 flour, prepare early in the afternoon a sponge in this manner: Mix into a paste 
 with 1 pt. of boiling water, 2 table-spoonfuls of sugar, 3 of flour, and 2 large 
 potatoes, boiled and mashed smooth. At 7 in the evening make up your dough 
 with this sponge, adding 3 well-beaten eggs, % of a lb. of sugar, and }4, a pt. of 
 sweet milk. Set it away in a covered vessel, leaving plenty of room for it to 
 swell. Next morning after breakfast work into the risen dough, which should 
 not be stiff, a l^ of a lb. of butter and lard mixed. Make into rolls or biscuits, and 
 let the dough rise for the second time. Flavor with 2 grated nutmegs, or % oz. 
 of pounded stick cinnamon. When very light, bake in a quick, steady oven till 
 of a pretty brown color; glaze over the top with the yolk of an egg, and sprinkle 
 lightly with powdered white sugar. 
 
 Busk. — Boil and mash 2 good-sized potatoes, 1 qt. rich milk, 1 compressed 
 yeast cake, dissolved, and flour to make a stiff batter; mix at noon; in the even- 
 ing, when quite light, rub together 3^ lb. of sugar, ^ lb. of butter, and beat 
 very light 2 eggs; stir these into the batter with l-^ a grated nutmeg; mold up 
 soft, put in a warm place, and when quite light break off pieces about the size 
 of an egg, form them into small cakes laying them closely together in the pan; 
 when very puffy wash over the top with a little sweetened milk and a little 
 sugar if desired. Sugar is generally used on the top of rusk, but not on biscuit. 
 Bake in a moderately quick oven. 
 
 Indian Rusk. — Two light cups Indian meal, 1 cup flour, 1 tea-spoonful 
 
804 DR. CHASE'S RECIPES. 
 
 saleratus, enough sour or buttermilk to dissolve, 1 cup sweet milk; stir in %. 
 cup molasses. Bake at once. 
 
 Mu£Q.ns, No. 1, Very Light and Nice.— Flour, sifted, 1 qt. ; sugar, 
 1 cup: eggs, 1; sweet milk, 2 cups; lard, 1 heaping table-spoonful; salt, 1 tea- 
 spoonful; baking powder, 2 tea-spoonfuls. Mix on general principles; put into 
 muffin rings, set in a pan, or, what is better, cast-iron muffin rings made in sets, 
 and hot when dipped in, and placed at once into a quick oven. — Mrs. Catharine 
 Baldwin, Toledo, 0. 
 
 Remarks. — This amount will make about \}/^ dozen, so you 'can judge by 
 the size of the family to use more or less material, as needed. Eaten in place 
 of bread, with the meat course, then with butter and syrup, they are splendid. 
 I.think the nicest I ever ate. Very nice also cold. Although they are .so light 
 and dry, I do not object to eating them hot: 
 
 Muffins, No. 2. "With Eggs.— Sugar, % cup; butter or lard, 1 large 
 table-spoonful; salt, 1 tea-spoonful; sweet milk, 1 qt. (if water is used, double 
 the shortening); yeast, % cup; 3 eggs; flour to make a batter. DrRECTiONS — 
 Make over night; in the morning beat the eggs nicely and stir into the batter, 
 and bake in muffin rings in a quick oven. If the oven is sufficiently hot they 
 will bake in 20 minutes. 
 
 Muffins, No. 3, Without Eggs. — Sweet milk, 1 cup; flour, 2 cups; 
 baking powder, 1 heaping tea-spoonful; bake in cup tins, in a hot oven. 
 
 Muffins, No. 4, With Cream.— Nice .sweet cream, 2% cups; flour, 2% 
 cups; 3 eggs; butter, 2 table-spoonfuls; salt, 1 tea-spoonful. Directions — 
 Beat the eggs very light, adding the cream, salt and butter; then stir in the 
 flour, stirring only sufficient to mix evenly. Only half fill the rings and bake 
 in a hot oven, serving as soon as done. 
 
 Remarks. — Muffin rings should alw^ays be well buttered. 
 
 Graham Muffins, No. 5. — Graham flour, 2 cups, or 1 of graham and 
 1 of white, as you prefer, only even full; sweet milk, 2 cups, a little scant; 
 eggs, 2, well beaten. Bake in a hot oven; about 15 minutes will be required. 
 
 Corn Meal Muffins, No. 6.— Corn meal and flour, each 2 cups; baking 
 powder, ly^ tea-spoonfuls; eggs, 3, beaten with .sugar and butter, each J^ cup; 
 sweet milk, 1 pt. ; salt, a Httle. Directions— Mix the baking powder into the 
 mixed meal and flour, beat eggs, sugar and butter together, then the milk; stir 
 in the meal, having the muffin rings set in a pan, fill properly and place at 
 once in a hot oven. 
 
 Graham Gems.— Sour milk, 2 cups; sugar, % cup; soda, ]4 tea-spoon 
 ful; graham flour, to stir thick; bake in cups, or iron gem pans, in a hot oven. 
 
 Remarks. — Both light and healthful. 
 
 Graham Gems, With Sour Milk and Eggs.— Sour milk, 1 pt. , 1 
 or 2 eggs, well beaten, with one or 2 table-spoonfuls of sugar; soda, 1 tea-spoon- 
 ful, and nice fresh graham flour to make a stiff batter; if 1 egg only 1 spoon of 
 sugar. Put into heated iron gem pans and bake in a hot oven, and they will be 
 light and nice. 
 
DR. CHASE'S RECIPES. 305 
 
 Graham Gems, With Sweet Milk and Cream. — Sweet cream, 1 
 cup; sweet milk, 2 cups; salt, 1 salt-spoonful; graham flour, to make a batter, 
 only a little stiffer than for griddle cakes. Beat thoroughly and drop into hot 
 gem pans, while standing on the stove. Bake quickly, but be careful not to 
 burn. If no cream, use milk in its place, with a very little butter to get the 
 same richness. — American Farm Journal. 
 
 Remarks. — \i any one fails to get light gems, next time add a little soda. 
 
 Graham Gems. — I have been watching your papers to see if they gave 
 any recipe for graham gems as good as mine. I have seen none. Take 1 good 
 pt. of graham flour, 1 pt. of sweet milk, mix them well together, beat the 
 whites of 2 large eggs to a stiff foam, add yolks, beat well, heat gem pans hot, 
 grease, have oven pretty hot, mix eggs in the last thing, carefully and quickly, 
 as soon as they are beaten. Bake from 7 to 10 minutes. — Mrs. M. P. Bush, 
 Saline, Mich.,, m Detroit Post and Tnbune. 
 
 Graham Gems with Sour Milk or Buttermilk. — Graham flour, 
 1 qt. ; 1 agg, well beaten; butter, 1 table-spoonful, melted; soda, 1 tea-spoonful; 
 a little salt, sour milk or buttermilk, as below. Put the flour, beaten egg, but- 
 ter and salt into a pan, dissolve the soda in a cup of the milk, and stir it with 
 more sour milk, suflicient to make a stiff batter. The gem pans being warm, 
 or hot, and buttered, dip in the batter to half fill them, for, if properly pre- 
 pared, they will raise to fill the pans. This will be about sufladent to fill tM'o 
 sets of pans. Bake in a quick oven. These and graham griddle cakes are the 
 only warm bread which the doctor allows dyspeptics to eat. Other bread should 
 always be one day old before eaten by dyspeptics. Except warm corn bread, 
 or breakfast corn cakes may also be eaten in moderation by dyspeptics, if it 
 does not disagree with the stomach, as .shown by rising after eating. 
 
 Graham, and Wheat Pop Overs. — For the graham, use fine graham 
 flour and milk, each 4 cups; eggs, 4; well beaten together; and the gem irons 
 being hot, dip in, and bake in a ready hot oven. 
 
 For the wheat use the milk and eggs, and white flour enough to make a 
 soft batter. Bake the same. Nice butter, and any nice fruit sauce, as berries, 
 peaches, etc., make either kind very enjoyable. 
 
 Corn Cake with Soda. — Indian meal and wheat flour, of each 1 cup; 
 butter the size of an egg; 2 eggs; sugar, ^ of a cup; milk, 1 cup; cream of 
 tartar, 1 tea-spoonful; soda or saleratus, }^ tea-spoonful. Bake in a moder- 
 ately hot oven. 
 
 Corn Cake, Set Over Night. — Put 1 pt. of meal in a dish with 1 
 tea-spoonful each of butter, sugar and salt; then pour over them 1 cup of boil- 
 ing milk; when cool enough to bear the finger well, add yeast, J^ cup, the same 
 of flour and 2 beaten eggs; now, thin with water until a proper consistence for 
 baking nicely. If kept quite warm it will rise in 2 or 3 hours. Bake in a 
 moderate oven. Corn cakes require nearly double the time to bake, and less 
 heat than flour; still they require good steady heat. 
 
 Vermont Johnny Cake. — Sour milk, 1 cup; soda, 1 tea-spoonful; 
 20 
 
806 DR. CHASE'S RECIPES. 
 
 butter or lard, 1 table-spoonful; Indian meal to make a thin batter. Bake in a 
 hot oven. — Elizabeth Kent, Burlington, Vt. 
 
 Plain Corn Cake, to Bake at Once.— Three cups sour milk, or 
 buttermilk; 3 cups of Indian meal; 3 table-spoonfuls of molasses; 1 egg; a 
 pinch of salt; 1 tea-spoonful of soda, and a heaping table-spoonful of flour. 
 Bake in a quick oven. 
 
 Kentucky Corn Dodgers. — Place your griddle where it will heat, for 
 this is much better than a bread pan, there being less danger of scorching at the 
 bottom. Take an even pint of sifted meal, a heaping table-spoonful of lard, a 
 pinch of salt and a scant half pint of cold water; mix well and let it stand 
 while you grease your griddle and sprinkle some meal over it. Make the dough 
 into rolls the size and shape of goose eggs, and drop them on the griddle, taking 
 care to flatten as little as possible, for the less bottom crust the better. Place 
 in the oven and bake until brown on the bottom. Then change the grate and 
 brown on top, taking from 20 to 30 minutes for the whole process. To be 
 eaten while hot, with plenty of good butter. 
 
 Corn Bread or Breakfast Corn Cake. — Some years ago business 
 called me to pass through Toledo several times, and I staid over night, each 
 time, at the Island House, where I found so much better corn bread at the 
 breakfast table than I had ever eaten — according to my custom when traveling 
 and finding some dish extra nice — I obtained the recipe, through influence of 
 the waiter girl, as "mail carrier," (paying a price equal to the price of this 
 book,) who wrote it out for me in my diary while I ate my breakfast; here it 
 is: One quart of corn meal, 1 cup of flour, or a little less; 1 table-spoonful of 
 baking powder; milk, to wet; beating in 1 or 2 eggs, a little sugar and salt; put 
 into a dripping pan, and put, at once, into a hot oven, but do not dry it up by 
 ■over-baking. (See Corn Dodgers among the breads.) 
 
 Remarks. — I think I have eaten of it more than 100 times since, but I have 
 never seen corn cake to excel it. It should be 1 to 1 3^ inches thick when 
 baked. 
 
 Oatmeal, or Scotch, Cake. — Into 1 qt. of cold water stir the finest 
 oatmeal enough to make it about as thick as hasty pudding. Be sure that the 
 meal is sprinkled in so slowly, and that the stirring is so active, that the mush 
 will have no lumps in it, Now, put it on the buttered pan, where it can be 
 spread out to half the thickness of a common cracker, and smooth it down 
 with a wet case knife. Run a sharp knife across it, so as to mark it into the 
 sized pieces you wish, and then place it in a warm oven and bake slowly, being 
 careful not to brown it. Salt. 
 
 Waffles, With Yeast.— Sweet milk 2 cups; flour, 2 cups; yeast, 8 
 table-spnonfuls; 2 eggs; melted butter, 1 table-spoonful; salt, 1 salt-spoonful. 
 Directions — Set the sponge over night; in the morning beat and stir in the 
 eggs and butter; bake in watfle-irons. 
 
 Rice Waffles. — Cold boiled rice, 1 cup; sweet milk, 2}^ cups; 2 eggs; 
 butter, 2 table-spoonfuls; cream of tartar, 1 tea-spoonful; soda, 3^. tea-spoon- 
 ful; use flour to make the batter. Bake in waflle-irons. 
 
DR. CHASE'S RECIPES. 307 
 
 Pried Cakes, Nut Cakes, Douglinuts, Crullers, or Twist 
 Cakes, etc. — It does not matter which you call them, but Mrs. J. M. Venoy, 
 of Wayne, Mich., informs the Detroit Tribune that for 10 years she has made 
 fried cakes in the following manner without a failure: Sugar, 2 cups; cream 
 and buttermilk, of each 1 cup; 2 eggs; soda and salt, of each 1 tea-spoonful. 
 
 Raised Douglinuts, or Fried Cake. — Bread sponge, equal to 1 qt.; 
 warm water, 1 pt. ; 3 eggs; sugar, 1 cup; salt, a pinch; lard or frytngs. 3 tea- 
 spoonfuls; cinnamon, 1 tea-spoonful. Directions— Mix same as bread; when 
 light roll out and cut in any desired shape, and fry in hot lard. Mrs. J. F. 
 Bayles, of Salina, Kans., furnishes this recipe to the Blade, and says: "If 
 made without sugar, they are nice with coffee. I never object to the sugar, 
 even with coffee." 
 
 Doughnuts, as Made by "Peggy Shortcake."— Sugar, 1 cup; 1 
 egg; sour milk, 1 cup; soda, % tea-spoonful; flour to mix as for biscuit. 
 Directions — "Peggy" says: "Roll pretty thin; have your lard boiling hot, 
 and fry a nice brown. No dyspepsia about these; try 'em, if you want such as 
 grow ' way down East. ' " 
 
 Doughnuts. — Sugar, 1 cup; butter, i^ cup; 4 eggs; flour, 3J^ cups; 
 milk, 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea- 
 spoonful ; nutmeg, to taste. Directions — Beat sugar and eggs together, with 
 the cream of tartar and butter in the flour; dissolve the soda in the milk, then 
 add it to the eggs and sugar, then the flour; roll out thin, cut and fry in hot 
 lard. 
 
 Crullers, "With or Without Eggs. — Buttermilk or sour milk, cream 
 and sugar, of each % cup; saleratus or soda, 1 tea-spoonful; spice and salt, to 
 taste; a little yeast, and flour enough to mold, and let rise before frying; or, if 
 an egg is at hand, beat and put in; the yeast may be left out, and the cakes 
 molded, cut and twisted to suit and fried at once. But care must always be 
 given in the frying, heat of the lard, etc. ; for if not done they are spoiled, as 
 much so as if scorched or over-done. Done nicely, any of these will be nice of 
 their kind. 
 
 Pried Cakes. — Sugar and sweet milk, of each 1 cup; 2 eggs; baking 
 powder, 1% tea-spoonfuls; melted lard, 6 table-spoonfuls; salt, 1 salt-spoonful, 
 or to taste; flour to make as soft as can be rolled. Cut it into any shape 
 desired and fry carefully. The author prefers his the next day after made, and 
 so on as long as they keep without becoming too dry and hard; but if any of 
 these cakes become dry and hard — the same with biscuit or slices of bread — 
 steaming softens them very nicely. 
 
 Norwegian Breakfast Cake, Fried — Very Nice. — Put Into a pan 
 4 eggs and 4 table-spoonfuls of sugar, and beat very light. Then add \% cups 
 of sweet cream, and 1 tea-spoonful of salt, flour enough to roll very thin. Cut 
 in diamonds, and have ready a frying-pan of hot lard. The lard should be 
 about half an inch deep in the pan. Lay the cakes in and turn quickly. They 
 should fry fast. If you want them very nice, roll them in pulverized sugar as 
 you take from the lard. In making them be careful not to roll the cakes up as 
 
308 DR. CHASE'S RECIPES. 
 
 you put them into the frying-pan, but keep them nice and 9^1.— Fannie T. 
 Bradley, Fossum, Minn., in Blade. 
 
 Rye and Indian Pried Cakes, or Drop Cakes.— Indian meal, 1 pt. ; 
 rye meal, 1^4 pt. ; molasses, 2 table-spoonfuls, and a little salt; cold milk to make 
 a smooth batter, and drop from a spoon into hot lard. If not as light as desired, 
 use a little soda next time. To be eaten with syrup. 
 
 Fritters, Plain— Quick.— Sweet milk, 1 pt. ; 4 eggs; salt, 1 tea spoon- 
 ful; baking powder, 1 table-spoonful; flour. Directions— Beat the eggs well, 
 stir in salt and milk; then put the baking powder into 2 or 3 cups of flour and 
 stir in, using as much more flour as will stir in well ; drop into hot lard. To 
 be eaten with maple syrup, or syrup made by dissolving granulated sugar. 
 
 Remarks. — "Ivy," of West Jefferson, Ohio, calls these Johnny Jumpup 
 Cakes, because they jump up from the bottom of the hot lard so quickly and 
 lightly. 
 
 Fritters, Sweet, Quick. — Make as above, with the addition of 1 table- 
 spoonful each of sugar and butter. 
 
 Fritters, Light. — Warm water, 1 pt. ; yeast, 2 table-spoonfuls; salt, J^ 
 tea-spoonful; stir in flour to make a thick batter. When light, drop into hot 
 lard and fry brown. Eat with syrup or honey, while warm. 
 
 Cream Fritters. — Milk and cream, of each, 1 pt.; 6 eggs; }4 o^ ^ ""*" 
 meg; salt, 1 tea-spoonful; flour, 1% pts. ; baking powder, 2 tea-spoonfuls. 
 Directions — Mix in the usual manner, stirring in the sweet cream last; let the 
 lard be pretty hot when dropped in. 
 
 Orange Fritters. — Take 3, or as many large smooth oranges, as needed, 
 take off the peel and the white skin also, then slice them, crosswise, J^ inch 
 thick, pick the seeds out, and dip the slices in a thick batter made according to 
 any of the foregoing recipes; fry nicely, placing them in layers, on a plate, as 
 fried, sifting sugar over each layer. Serve hot. 
 
 Cheese and Apples, or Sandwich Fritters.— Wash and slice as 
 many tart apples as needed, and cut half as many slices of cheese; beat 2 or 3 
 eggs, or according to the amount needed, and season rather highly with salt, 
 mustard and pepper. Soak the cheese, a few minutes, in the egg mixture, then 
 place a slice of the cheese between two slices of the apple, and dip them into 
 the mixture also; then fry in hot butter, turning carefully, the same as oysters 
 are fried. Serve hot, for breakfast, or Sunday tea, as there is too much labor 
 for more than once a week. 
 
 Corn Fritters. — One qt. corn meal; 1 table-spoonful of lard; 2 eggs; 1 
 table-spoonful of salt; scald the meal with the lard in it with boiling water, 
 cool with a little milk, add the eggs (beaten light); beat very hard for 10 min- 
 utes; make them thin enough with cold milk to drop off the spoon and retain 
 their shape in boiling lard; have the lard boiling hot when you drop them in. 
 Serve hot. 
 
 Buckwheat Griddle Cakes, Aunt Essy's.— Warm water, 3 pts. ; 
 salt, 1 dessert-spoonful; % ^"P o^ S^od jug yeast; buckwheat flour to make a 
 
DR. CHASE'S RECIPES. 309 
 
 batter. Directions— Set in a warm place over night, and bake on a hot grid- 
 dle. Serve warm, with good butter and syrup, made of sugar — maple is best — 
 and she .says you will need but little else for breakfast. The author would have 
 at least some potatoes, and nice steak, and plenty of butter gravy with his 
 breakfast ; does not even refuse nice ham with plcnt}^ of ham gravj^ with his 
 buckwheat cakes. 
 
 Buckwheat Griddle Cakes, *'Arf and Arf."— Buckwheat and 
 wheat flour, of each 1 pt. ; molasses, 2 table-spoonfuls; a little salt; mix with 
 water, and just before baking stir in a heaping table-spoonful of yeast powder. 
 
 Remarks. — " Sunshine," of Bridgeton, N. J., says they are nice made with 
 wheat flour alone. I have no doubt of it; there might be some shortening 
 added, but if to be eaten with meat, having plenty of gravy, it is not needed. 
 
 Buckwheat Griddle Cakes, in Rhyme. —For ordinary buckwheat 
 cakes, we will give one in rhyme, from one of the muses of the Detroit Free 
 Press, which may be relied upon as safe to follow: 
 
 If you fine buckwheat cakes would make 
 
 One quart of buckwheat flour take; 
 
 Four table-spoonfuls then of yeast; 
 
 Of salt one tea-spoonful at least; 
 
 One handful Indian meal and two 
 
 Good table-spoonfuls of real New 
 
 Orleans molasses, then enough 
 
 "Warm water to make of the stuff 
 
 A batter thin. Beat very well ; 
 
 Set it to rise where warmth do dwelL 
 
 If in the morning, it should be 
 
 The least bit sour, stir in free 
 
 A very little soda that 
 
 Is first dissolved in water hot. 
 
 Mix in an earthen crock, and leave 
 
 Each morn a cupful in to give 
 
 A sponge for the next night, so you 
 
 Need not get fresh yeast to renew. 
 
 In weather cold this plan may be 
 Pursued ten days successfully. 
 Providing you add every night 
 Flour, salt, molasses, meal in right 
 Proportions, beating as before. 
 And setting it to rise once more. 
 When baking make of generous size 
 Your cakes; and if tliey'd take the prize 
 They must be light and nicely browned. 
 Then by your husband you'll be crowned 
 Queen of the kitclien; but you'll bake. 
 And he will, man-like, "take the cake." 
 
 Remarks. — When buckwheat cakes are made without molasses, as is often 
 done, if a small spoonful of molasses is added, each morning, to the cake bat- 
 ter, they will take a much nicer brown, being careful, however, not to burn 
 them. 
 
 Mock Buckwheat Cakes. — To make mock buckwheat cakes, warm 1 
 
310 DR CHASE'S RECIPES. 
 
 qt. skimmed milk to the temperature of new milk; add 1 tea-spoonful of salt 
 and 3 table-spoonfuls of good lively yeast; thicken to the consistency of rccal 
 buckwheat cakes with graham meal, in which 3 small handfuls of fine corn 
 meal have been mixed. Very coarse middlings, such as one gets from country 
 mills, answers quite as well, and none but an expert would know the difference 
 between the imitation and the real. — Indiana State Sentinel. 
 
 Remarlcs. — Why not have mock buckwheat cakes as well as mock minced 
 pies? Certainly these will be found very nice and healthful. And any person 
 can eat these, while with some persons real buckwheat cakes eaten as steadily 
 as many do in the winter, causes an irritable condition of the skin, these will 
 not, with anyone. 
 
 Buckwheat Batter, To Keep Sweet.— Keeping buckwheat batter 
 sweet is sometimes very troublesome, especially in mild weather. It is said the 
 only way to keep it perfectly sweet is to pour cold water on that left from one 
 morning to another. Fill the vessel entirely full of water and put it in a cool 
 place. When ready to use pour off the water, which absorbs the acidity. — 
 Lansing Republican. 
 
 Buckw^heat and Graham Griddle Cakes, Also Oatmeal 
 Griddle Cakes. — Buckwheat cakes are improved for some people by mixing 
 the buckwheat with graham flour. Put about one-third of graham with it. 
 Start the cakes at night with yeast — a small tea-cupful of yeast to 1 qt. of flour; 
 mix with cool, not cold, water, and set in a warm corner. Griddle cakes can 
 be made of oatmeal by putting one-third of wheat flour with it. They require 
 more time for cooking than buckwheat cakes do, and should be browned 
 thoroughly. 
 
 Bread Griddle Cakes.— Take your pieces of dry bread, and pour over 
 them boiling water; stir and beat to a smooth paste; put in flour enough to 
 make them the consistency of buckwheat cakes; add a little salt, 1 tea-spoonful 
 of soda, and 3 eggs, well beaten. They are delicious for breakfast or tea. If 
 the weather is cold, it will be better to soak the bread over night Milk is better 
 than water to soak the bread in. 
 
 Bread Griddle Cakes, Richer. — Soak a loaf of bread, or its bulk in 
 stale bread, in milk over night; in the morning stir in 1 cup of flour, 2 eggs, 
 beaten till light; a table-spoonful of butter or lard; soda, 1 tea-spoonful, and a 
 little salt. Mix smooth and drop 2 spoonfuls upon the hot griddle for each 
 cake. 
 
 Pancakes or Griddle Cakes With Dry Bread.— Crumble the 
 bread and soak in cold milk until soft, then add soda or saleratus, and salt, accord- 
 ing to amount, and flour to make a batter. 
 
 "With Rice. — Cold, boiled rice, 1 cup; flour, 3 cups; 2 eggs, beaten; salt, 
 1 tea-spoonful; milk to make a thick batter; baking powder, 1 tea-spoonful; 
 beat well together — hot griddle. 
 
 Rice Griddle Cakes. — Left over rice maybe used; but if it is to be 
 boiled purposely, take rice, 2 cups, well washed, and boil in about 1 qt. of 
 
DR. CHASE'S RECIPES. 311 
 
 water till nicely done and the water about all evaporated ; then add milk, 1 qt. ; 
 wheat flour, 1 cup, and 1 beaten egg. 
 
 Indian Griddle Cakes.— White Indian meal, 2 cups; flour, 1 cup; 
 yeast, % cup; salt, 1 tea-spoonful; milk to make a stiff batter; put in a warm 
 place over night, as sponge for bread; stir in the morning, and make of a suit- 
 able consistence by adding milk or meal with a little flour, which ever may be 
 needed. 
 
 Graham Griddle Cakes. — For a family of 4 or 5 persons, take sour 
 buttermilk, 2 cups, with a small tea-spoonful of soda; 2 eggs, well beaten, and 
 added with a pinch of salt; then stir in graham flour to make a batter a little 
 thicker than usual for cake batter. Fry upon a hot griddle, and keep in a 
 tureen or other covered dish. 
 
 Remarks. — By some people griddle cakes are always called "pancakes." 
 It matters not which you call these; but they take the place of bread during the 
 meat course for breakfast, after which with a little nice butter and a home- 
 made syrup, by dissolving granulated sugar by putting in a little water and 
 bringing to a boihng heat — I like the syrup to be pretty thick; and I greatly 
 prefer these for general use to those made from buckwheat, both in flavor and 
 for healthfulness, as they never cause an eruption upon the skin as buckwheat 
 often does. With those having rich cream and maple sugar, they will prove a 
 rare dish, not soon abandoned if tried. If graham bread, graham biscuit, or 
 gems, are left over until they become dry, let them be broken into sour milk or 
 buttermilk over night, then mashed with a spoon or a clean hand in the morn- 
 ing, and thickened with a little graham flour, and the cakes will be very light 
 and nice by usinga little soda, as first mentioned. These, like warm graham 
 biscuit or gems, may be eaten in moderation even by dyspeptics, by which you 
 may know, as the author has proved, they are healthful. 
 
 Crackers. — To 1 qt. of light bread dough — about enough for 1 loaf of 
 bread — work in shortening, 1 cup, and soda, 3^ tea-spoonful; then knead in 
 flour to make a stiff dough; roll and pound with the rolling-pin for 15 or 20 
 minutes, then knead and roll thin and cut with a small cutter, put in a dripping 
 pan, pick with a fork and bake. Graham crackers may be made in the same 
 way. — Farm and Fireside. 
 
CURING, SMOKING, KEEPING, ETC.— Curing Hams, 
 Smoking, Etc., as Done in Pennsylvania. — Good for All 
 Places and Kinds of Meat. — The following is the plan pursued in Penn- 
 sylvania, where it is well known that they have the very nicest hams: 
 
 After the hams are nicely trimmed, lay them upon slanting boards, to carry 
 off the dripping brine, and rub well with pure fine salt, working it into every 
 part; then let them lay 48 hours. Then brush off the salt with a drj' cloth or 
 brush-broom, and have ready a mixture of powdered saltpeter, 1 teaspoon; 
 brown sugar, 1 dessertspoon, or a small tablespoon, of red pepper; use 1 tea- 
 spoonful of the mixture for each ham or shoulder, and rub well into the 
 fleshy parts; then pack in a tub or barrel, skin-side down always; put also a 
 good sprinkling of nice, pure salt on the bottom, and between each layer, as 
 packed. Let them stand thus 5 days; then cover with pickle made as 
 follows: 
 
 To each pail of water required put 4 lbs. of pure, coarse salt; saltpeter, }( 
 to 1>^ ozs., and brown sugar, ^ tol}4 lbs. The pickle should be made before- 
 hand, so as to remove all skum arising, and to be cold when poured on. Ac- 
 cording to the size of the hams, let them lay 5, 6 or 7 weeks. 
 
 For Beef, 10 to 15 days only, according to size of pieces, in the same 
 strength of pickle, and same treatment. Hang up a few days to dry nicely 
 before smoking. 
 
 Remarks. — It will be noticed that there is a margin given in the amount of 
 saltpeter and the sugar; it is because some persons prefer more than 
 others. The least amounts given would be enough for me. 1 will remark 
 here, for all, that the smoking and putting away for summer use should always 
 be done while the weather is yet too cold to allow a fly to be seen, so there need 
 be no annoyance from them, nor from bugs, if packed according to direction. 
 
 The following for hams or beef is from a lady, a name-sake of mine, Jennie 
 Chase, of Elsie, Mich., differing a little from the above in that she uses a little 
 saleratus, which is said to prevent meat from becoming dry and hard. I will 
 give it, as some of the ladies know more about such matters than their brothers 
 or husbands. I do not know, however, that this one has either, for I have 
 never seen her, but would be glad to, and thank her for not being ashamed to 
 give her name with her information. She says: 
 
 Hams or Beef— Pickle for. — " For 200 lbs. of meat, use 14 lbs. of salt, 
 [Yz lbs sugar, 6 oz. saltpeter, 2 oz. saleratus; dissolve by boiling in three pails 
 of soft water; skim, and when cold, pour over your meat. Sprinkle a very 
 little salt on when you put down your meat. As soon as the weather is warm, 
 scald the brine, and add a little fresh salt." 
 
 Remarks. — The plan of scalding on the approach of hot weather, and add- 
 
 312 
 
DR. CHASE'S RECIPES. ZV.) 
 
 iug a little more salt, is certainly desirable for keeping meat over summer in 
 the pickle. 
 
 Curing Ham, or other Meat for Smoking, without Pickle- 
 Warranted to Keep all Summer. — Tliis plan is from Mrs. S. Weaver, 
 of Columbiana, O., who says it has been in use in their family eight years, 
 while, if not good, one year would have been suflBcient. I will give it in her 
 own language. She says: 
 
 ' ' Take 1 lb. of saltpeter, one 1 lb. of pepper, 3 lbs. brown sugar and 10 
 qts. of salt to 1000 weight of pork. Dissolve the saltpeter in a very little hot 
 water; mix all the ingi'edients well, and then rub it on and into the meat — 
 hams, etc. — with the hand, until it is everywhere covered. Insert your finger 
 under the center bone in hams and shoulders, and then fill that opening with 
 the mixture. Then lay in a cool place for about two weeks, not allowing it to 
 freeze, when it will be ready to smoke. This recipe has been tried and tested 
 by a number of people, and is a preventive in keeping off all troublesome 
 insects, and the meat will be sweet and tender, and warranted to keep all 
 summer. " 
 
 Remarks. — The plan of pushing the finger in alongside the bone, and fil- 
 ling with the salt mixture, is valuable. A butcher-knife pushed in along-side 
 of the bone, would be the easier way for many to do. If used on beef, one 
 week would be long enough to lay instead of two for pork, as it takes salt or 
 other seasoning quicker than pork. 
 
 Pork and Beef for Farmers, or Others, to Have Fresh in 
 Hot Weather, Without Cooking to Keep it, as Heretofore — 
 Tested for Several Years. — It has been known for some time past that 
 if fresh meat was pretty well cooked, seasoned as for present eating, and packed 
 in jars in its own fat, it would keep a whole season as well as canned fruit, it 
 being upon the air-tight principle; but a writer in the New York Times, after a 
 fair test, gives us the following plan, without the cooking, which most persons 
 will, no doubt, prefer, then do the cooking when it is wanted for the table. 
 He says: 
 
 "There is no good reason why farmers and their families should eat so 
 much salt pork, leaving all the fresh to the inhabitants of cities and villages, 
 when the following method will keep meat fresh for weeks even in the warmest 
 weather. I have tried it for several years. As soon as the animal heat is out 
 of the meat, slice it up ready for cooking. Prepare a large jar by scalding it 
 well with hot salt and water (strong brine). Mix salt and pulverized saltpeter. 
 Cover the bottom of the jar with a sprinkle of salt and pepper. Put down a 
 layer of meat, sprinkle with the salt, saltpeter and pepper the same as if it was 
 just going to the table, and continue in this manner until the jar is full. Fold 
 a cloth or towel and wet it in strong salt and water in which a little of the salt- 
 peter is dissolved. Press the cloth closely over the meat and set it in a cool 
 place. Be sure and press the cloth in. tightly, as each layer is removed, and 
 your meat will keep for months. It is a good plan to let the meat remain over 
 night, after it is sliced, before packing. Then drain off all the blood that oozes 
 from it. It will be necessary to change the cloth occasionally, or take it off and 
 wash it first in cold water, then scald in salt and water as at first. In this way 
 farmers can have fresh meat all the year round, I have kept beef that was 
 killed the 12th of February till the 21st of June. Then I packed a large jar of 
 veal in the same way during the dog days, and it kept six weeks. This recipe 
 alone is worth the price of any newspaper in the land." 
 
314 DR. CHASE'S RECIPES. 
 
 Remarks. — This writer is certainly correct in the idea "that there is no- 
 good reason why farmers and their families should eat so much salt pork," for 
 it is destructive to good health, besides it is not so palatable and pleasant as to 
 have it fresh, at least once daily, and as much oftener as they will take this 
 little additional labor of putting up. The pieces should be cut of a uniform 
 thickness, and also cut to fit the jar as nearly as possible, small pieces being cut 
 to fill each layer nicely, to keep it level ; and no more salt and pepper put on 
 than would be required for present eating. A heaping teaspoonf ul of powdered 
 saltpeter will be enough for 1 pt. of salt. This writer does not give his propor- 
 tions. Of course, a brine is formed by the juices of the meat, salt, saltpeter, 
 pepper, etc. 
 
 To show you that this writer is not alone in this plan of keeping meat, I 
 will give an item from another, who says: 
 
 Beefsteaks — To Keep Fresh a Long Time. — "Have the steaks 
 cut about the usual thickness. Mix together some salt, sugar and some finely- 
 powdered saltpeter. In an earthen jar lay a steak, and sprinkle it with the 
 mixture; put on another, and sprinkle the same as before, and over all turn 
 a plate with a heavy weight on it. This will form a brine of its own, 
 and the meat will keep sweet in this way a long time. You can take it out 
 and broil in the usual way. This is a very good receipt for people who live 
 away from cities. Do not let it freeze." 
 
 Remarks. — He says: " Do not let it freeze." Of course, anybody ought to 
 know that this would keep steaks fresh in cold, freezing weather; but it will 
 do it, too, in warm weather. He does not give the proportions ; put on only 
 as much seasoning as if just going to cook it for the table; say, for each 
 pound of steak 1 teaspoonful each of salt and sugar, with 1 teaspoonful of 
 saltpeter and black pepper to each 4 or 5 lbs. of steak, on the principle of one 
 of the plans of seasoning sausage below; for me, if 1 teaspoonful of summer- 
 savory was also put in for each 4 lbs. of steak, so much the better. 
 
 To Keep Hams After Being Smoked.— After Hams are smoked, 
 and ready to be put away, a writer in the Toledo Blade says: 
 
 " First fill a large kettle or boiler full of water and let it come to a boil, 
 then dip your hams in and let them remain three minutes, then remove to a 
 board or table and cover them with a thick paste made of flour, water and 
 cayenne pepper. Have the paste red with the pepper. Let them lay in the sun 
 until dry. Then put in paper sacks and tie closely, and hang in a dark place. 
 This will keep them nice the year round if they are put up before fly time. 
 This is a tried recipe and can be relied on." 
 
 Remarks. — There is no doubt of the reliability of this plan; for the sim- 
 ple wrapping of hams in brown iiaper, then tieing up in flour-sacks, will secure 
 them against flies, bugs, etc. ; still, the above additional labor will certainly give 
 a positiveness that no fly nor bug can pierce this pepperj'^ paste. I would put 
 that on, even if I did not dip them in the boiling water. But the dipping 
 makes, as it were, an oily case, or cover, of the outer surface, which, with the 
 paste, is really an air-tight protector, as much as if put into an air-tight can. 
 
DR. CHASE'S RECIPES. 315 
 
 Even by packing hams in open barrels, secured on every side with wheat or oat 
 straw, a writer in the Iowa State Register claims to have kept hams perfectly 
 sweet and free from flies and bugs. I should greatly prefer the stout paper 
 sacks, either with the paste above or wrapping in several thicknesses of brown 
 paper, secured with twine, before putting into the sack. 
 
 Cixring Hams, as Done by Packing Houses. — A Mr. Backus, who 
 used to carry on the packing business in Adrian, Mich., with whom I after- 
 wards became well acquainted in Toledo, both of us doing business in the same 
 block, gave me his plan, with which he was very successful, as follows: Use 
 pure salt, enough to make tlie brine to float a medium sized potato half an inch 
 out of the water; and for 280 to 300 lbs of ham to be packed with salt in a 40 
 gallon cask: good rich molasses, 1 qt., and Zy^ ozs. of rock niter (saltpeter), 
 which has not been adulterated with salt. He thinks it better to not put in over 
 280 pounds to such a cask, head up, then bore a hole and put in the brine and 
 let settle and fill up again, leaving some on top of the head to insure the cask, 
 to be full when driving the plug. Bore with 1-inch augur after the head is put. 
 in. Six weeks will cure, but no harm if they stand for months before 
 smoking. 
 
 Remarks. — I have given this in his own form of expression, and am well 
 satisfied of the nature of his instructions. After smoking properly, packing 
 house men always wrap well in paper, then cover with canvas, to secure against 
 insects. This same strength of brine, with the molasses and pure saltpeter, 
 will be equally valuable for side meat to be kept " all the year round." 
 
 Beef Pickle, and an Excellent Plan of Keeping Sweet and. 
 Juicy. — For 200 lbs., or a barrel of beef, the best, pure salt, 15 lbs. ; saltpeter, 
 4 ozs.; molasses, 1 qt., and brown sugar, 3 lbs.; soft water to fill the barrel, 6 
 to 8 gals., if well packed. Directions — The beef, having been properly 
 cooled and cut into sizable pieces, of 5 to 8 lbs., rub a little salt on the cut. 
 edges, that has 1 table-spoonful of powdered saltpeter to 1 qt. of salt, and lay 
 them, singly, upon a table or bench over night to draw out the blood. In the 
 morning put the water and saltpeter, as above, into a large kettle and bring to 
 a boil. And now, having a suitable wire hook or two, dip each piece of beef 
 into the boiling water and hold while you count 20 naturally, i. e. , not hurry- 
 ing, nor being slower than usual in counting, which closes the pores against the 
 escape of the juices of the meat into the pickle when barreled ; on the same 
 principle that meat should be put into boiling water when to be cooked for the 
 table, and into cold water for soups, so the juices will flow out into the soup. 
 When this is all done, put in the other ingredients, as above, to the water and 
 dissolve, and as it begins to simmer begin to skim before it boils, pouring in a 
 little cold water, if needed, to allow all the skum to be taken off before it boils; 
 then let stand till cold; the beef having, in the meantime, been packed with a 
 little salt in bottom of the barrel, and between the layers, strain the cold pickle 
 upon it through muslin. If the blood was properly drawn off, as first directed, 
 it will seldom be necessary to scald the pickle before May 1st to 15th, then add- 
 ing 2 or 3 lbs. more of salt, skimming well, re-packing with a little more salt„ 
 putting on the pickle cold. 
 
316 DR. CHASE '8 RECIPES. 
 
 Remarks. — This needs no further comment nor explanation. If done as 
 directed, I will guarantee its safe keeping and juiciness. It takes a little more 
 labor to ensure success with beef than it does with pork, but it pays; for what 
 is nicer than a piece of corned beef with the "biled dinner" occasionally? 
 Nothing. Some persons like soda in their beef, believing it helps to keep the 
 pickle sweet and the beef more tender. The following contains it: 
 
 Dr. "Warner's Recipe for Curing 100 Pounds of Beef. — Six 
 qts. salt, 6 lbs. sugar, 6 ozs. soda, 4 ozs. saltpeter. Mix all together, and rub 
 well into the meat, having previously removed the bones. This makes its own 
 brine. 
 
 Remarks. — I should prefer to draw out the blood, over night, as in the 
 next recipe above; then rub this mixture into the 100 lbs. of beef and keep 
 weighted down, and be sure of success. 
 
 Pressed Beef. — Take any amount you choose of the cheaper pieces of 
 "beef, as the neck, say 8 or 10 lbs., and of the flank, or " skirt " pieces, that has 
 some fat, to make it show a marbled appearance when pressed. Let it lay in a 
 weak brine over night; rinse and boil until it will fall to pieces when you 
 attempt to lift it, or from the bones, if any in it, keeping closely covered to 
 retain as much of tlie flavor as possible ; using only water enough to avoid burn- 
 ing, adding boiling water, at any time, if needed. Take up the beef, and when 
 cool chop it finely, skim off all the grease from the liquor; and it is all the bet- 
 ter to add to this liquor, a table-spoonful of good gelatine for each 4 or 5 lbs. of 
 beef, the liquor being boiled down properly, and when the gelatine is dissolved 
 and the liquor quite jelly like, mix it with a little salt and suitable spices (the 
 mixed spices as now kept by most grocers are verj'^good), into the chopped beef 
 and pack in jars, and put a plate upon the top, and at least 15 pounds weight 
 on the plate. When cold it is ready for slicing, for breakfast or tea, and if 
 properly seasoned, is easily digested, is very nourisliing as well as economical, 
 and very convenient when in a hurry. It will keep several days, in spring and 
 fall, and a month or so in winter. Garnished with a lemon sliced tliin, so a 
 slice can be taken by each guest, gives a zest to ones lagging appetite, although, 
 with this, but few appetites need coaxing. To avoid any possibility of mould- 
 ing, a cloth, two or three thicknesses, wet in salt water, may be pressed upon 
 the top of the jar, after the plate is removed, and against the side when sliced 
 off. 
 
 1. SAUSAGE— Amount , of Seasoning to Suit Most Tastes. 
 — Pork, 10 lbs., % lean, J^ fat; salt, 6 ozs.; pepper, 1 oz.; sage, IJ^ ozs. 
 Directions — Chop the meat fine, or grind, if you have a grinder, mash the 
 salt, if lumpy, pepper and sage ground nicely, and all mixed in evenly, and 
 put in cases, or in clean muslin sacks, as you prefer. Muslin works very nicely 
 cut in strips about 10 inches wide and sewed up gives a sack about 3 inches in 
 diameter — cut off about 15 inches long, one end tied, then, they being per- 
 fectly clean, and wet, pack in the sausage meat, and press in with the potato 
 masher, or one made for the purpose, as they need pressing closely to keep 
 weU. Tie the other end, pack closely in a jar, or firkin, and cover with a weak 
 
DR. CHA'^E'S RECIPES. 317 
 
 brine, for present use — a stronger brine if to keep long, or the sacks may be 
 well rubbed with lard, or butter, and hung up. To use, open one end, turn 
 the sack back, and slice off about % of an inch thick, for frying, is a very nice 
 way. To keep into tlie summer as much as )4, lb. of salt may be needed; and 
 some persons may like more, and some less, sage. Those who like but little 
 sage use only 1 oz. to the 10 lbs. , and those who like it quite strong of sage use 
 2 ozs. But the 1}^ ozs. will suit most tastes. With these variations all tastes 
 can be be met with very little trouble. It saves all this trying, tasting and 
 guess work. Having tested these in this way, and submitted them to the taste 
 of many others, I know whereof I speak. Those who like beef in their sau- 
 sage can put in 1 lb. of the lean to each 10, which will be found plenty. It 
 makes the sausage dryer and firmer. 
 
 Remarks. — For small amounts of sausage Mrs. M. E. Kellogg, of Brighton, 
 Mich., says: " For eacli pound of meat put 1 tea-spoonful of salt, 1 of pepper 
 and 1 of sage. These proportions are just right and easily got at." Heaping, 
 of course. 
 
 2. Sausage, to Can, or Put in Jars for Long Keeping.— A 
 writer, in one of the "Household Departments," gives the following instruc- 
 tions for doing this. She says: If partly fried, packed in jars, and covered 
 with its own dripping, it remains delicately fresh for a long time. We like the 
 method of packing sausage in muslin bags about 3 inches in diameter — just the 
 thinnest old, clean muslin will answer — and the slices are so round and dainty. 
 Rub the surface with lard before hanging away, as an aid to preservation. 
 
 3. Sausage to Keep Through the Summer and Ham the Year 
 Kound. — The above is confirmed by O. S. Cohoon, of Belvidere, 111., with 
 the additional thought of preserving ham, through the Detroit Tribune, in 
 answer to a lady, who inquired for a recipe to keep sausage through the sum- 
 mer, which, if properly done, can't fail. The writer says: After the sausage 
 has been made from 24 to 48 hours, slice and cook about two-thirds done and 
 pack in good stone jars, allowing the jars to stand on the stove hearth, or in 
 some warm place while cooking and packing. Have plenty of hot lard in the 
 pan while cooking. When done, place a light weight on the meat and cover 
 with hot lard. The meat must be kept covered with the lard. This is also the 
 best way to preserve ham — the year round. 
 
 Remarks. — To have nice fresh sausage or ham, at all times, handy, is worth 
 a little extra labor. Keep covered with lard, as taken out, to avoid mould. 
 
 1. BOLOGNA SAUSAGE— Pine, as Made in Germany.— The 
 London, England, Farmer claims to have obtained this from the classic land 
 of sausages. I think it will be nice enough for the people of our country, as 
 well as England and Germany. It is as follows: Lean beef, freed from gristle, 
 is to be chopped up very fine and mixed with 3^ or 3;^ its weight of lean pork 
 similarly treated. To this mixture is added an equal bulk of fat bacon, cut in 
 strips as thin as the back of a knife, and then chopped into pieces about the 
 size of a pea. For every 12 lbs. of this mass are required ^ lb. of salt, 1 dr. 
 of saltpeter, 3^ lb. of powdered sugar, and 1 table-spoonful of whole white 
 pepper. The block on which the meat is to be chopped should be previously 
 
S18 DR. CHASE'S RECIPES. 
 
 rubbed over with garlic, but none of this must be mixed with the sausage mass. 
 In filling the sausages the meat must be well crammed home with suitable 
 appliances, as pressure with the hand alone is quite insufficient to keep out the 
 air, which is sure to spoil the result. After hanging for 2 or 3 weeks to dry, 
 the red color of the meat and the white bits of fat will be visible through the 
 skin of the sausages, and then it is time to smoke them. By careful attention 
 to these directions, sausages thus prepared will keep well for at least a year and 
 a half, and the delicacy of their flavor increases as they get older. The great 
 secret of their keeping qualities is to put in plenty of bacon. 
 
 Remarks. — Where the word " bacon " is used here, and above " fat bacon," 
 they mean simply fat pork, fresh, of course, the same as the beef must be, not 
 " bacon," as we understand the word in the United States to mean cured and 
 smoked sides — not at all — this is not it, but fresh, fat pork. 
 
 2. Bologna Sausage Americanized. — Somebody has Americanized 
 the above, as follows, but 1 don't know who; still, it will be nice for those who 
 like cayenne (and, by the way, if we would all use more cayenne or red pep- 
 per, and less of the black, it would be the better for us); but I should try only 
 1 spoonful at first, and if more would be tolerated by the children (who, as a 
 general thing dislike it very much), and only a small onion, increasing or lessen- 
 ing either, as found most agreeable: 
 
 " Lean poik, 6 lbs. ; lean beef, 3 lbs; beef suet, 2 lbs. ; salt, 4 ozs. (I should 
 say 6 ozs.); 6 table-spoonfuls of black pepper, 2 table-spoonfuls of cayenne pep- 
 per, 2 tea-spoonfuls of cloves, 1 of allspice, and 1 minced onion. Chop or 
 grind the meat, and mix well the powdered spices through it. Pack in beef 
 skins as you do those of pork, tie both ends tightly and lay them in strong 
 brine. Let them remain one week, then change them into a new brine. Let 
 them remain another week, frequently turning them. Then take them out, 
 wipe them, and send them to be smoked; when smoked rub the surface well 
 with sweet oil or butter and hang them in a dark, cool place." 
 
 Retnarlcs. — It strikes me that 1 table-spoonful of cayenne will be found 
 enough for most persons, especially children, who are very fond of "Bologna." 
 
 After all this mincing for sausage, " Bologna," etc., it may not be amiss to 
 close with a mixture for Christmas pie, aside from those in the department of 
 " Dishes for the Table," etc., to have always ready for use through the winter, 
 as follows: 
 
 Minced Meat for Pies. — Chopped beef (the neck does very well if 
 boiled very tender — any part should be thus boiled), 5 cups; suet (uncooked), 
 chopped, after freeing it from the membrane and stringy portions, 2 cups; 
 stoned raisins, unchopped, 3 cups; English or dried currants, and cherries, if 
 you have them, each, 1 cup; brown sugar, 5 cups; nice cider, 6 cups; or, if no 
 cider is to be had, water, 3i^ cups, and good vinegar, 2J^ cups; but these are 
 not equal to the cider; citron, chopped, 2 cups; cloves, cinnamon, nutmeg, 
 mace, allspice (all in powder), and salt, each, 1 table-spoonful (more of all, or 
 any one of these spices, or salt, if desired, on tasting); the grated yellow and 
 juice of 2 lemons; nice, tart, chopped apples. Directions — As this amount 
 ■will make more than many families will wish to bake into pies at one time, for 
 
DR. CHASE'S RECIPES. 319 
 
 each 2 cups of this mixture that you wish to bake take 3 cups of apple, as above, 
 and mix nicely, and if not as juicy as desired (and mince pie to be good needs 
 to be quite juicy), put in cider to suit, or its substitute as above, and bake with 
 light, porous crusts, the "filling" meat being not less than a plump half to 
 three-fourths of an inch in thickness, so it may be said of the cook, as it often 
 is when she cuts her bread pretty thick, " You would make a good step-mother," 
 which will be as great praise as can be bestciwed upon her, and if she does it all 
 nicely, she will deserve it. 
 
 Remarks. — Some people will have brandy or wine in their mince pies, let 
 such put in 1 cup of brandy, or 2 cups of wine, into the above amount. It is 
 each one's privilege to suit themselves, or the demand of the majority, or the 
 head of the house, as the case may be. What is not baked up when made, pack 
 nicely in jars and cover well with cloths and a plate with a light weight upon it, 
 or other cover, not adding the apples only as used, as the meat keeps better 
 without. 
 
SOTJIPS, BOI3LIITC3- n^E^A.TS, ETO. 
 
 liemarTcs arid General Directions. — The most nourishing soups are made of 
 fresh meats; but whatever meat you use should be put in cold water, well 
 covered, and kept at a low temperature and never allowed to boil, for at least 
 one hour, after which a bubbling boil may be allowed. Remembering that the 
 first hard boil hardens the surface and locks up the juices of the meat, which 
 is important to draw out in soup-making. For economy's sake, a knuckle- 
 joint or a shin-bone is preferable; but there should be sufficient meat attached 
 to give the required nourishment and flavor of the meat used. However, after 
 the first hour slow stewing has passed, any cold meats or bits of fowl which 
 have been left over, may be added, having been cut in small slices. It is well, 
 also, with fresh meats to cut small, and bones to be well cracked, or sawed 
 across to allow the marrow and juices to escape. Vegetables should be cut 
 fine or sliced thin, or grated upon a coarse greater, as preferred. Salt helps to 
 harden and lock up the juices, and hence should not be put into soups until the 
 vegetables are added, about an hour before .serving. But soup meats should be 
 put over the fire as soon after breakfast as possible, so as to give 4 or 5 hours to 
 its preparation. 
 
 In Cold Weather soup-plates should be well heated before serving 
 the soup in them from the covered tureen; and in fact, all plates in cold 
 weather, from which meats or gravies are to be eaten, should be well warmed 
 before bringing to the table. Soup properly " warmed up," i. e., put on just 
 before dinner-time, so as not to be to long upon the stove, is equal if not better 
 than the fresh made; and this is especially so when beans enter into its 
 make. 
 
 Straining and Filtering not at all Necessary.— The fancy 
 " Cook-Books " talk about straining soups, and some even of filtering through 
 a hair sieve after straining. The straining will remove fully one-half of the 
 nourishing properties used, but if ' ' style is preferable " to the strength which 
 would otherwise be obtained from the thicker parts of the soup, by all means 
 both strain and filter them. One point more, and I am done with the general 
 ideas of soup- making — it is this: for healthy people it is not essential to trim 
 off the fat from soup meats, nor the oily particles from the top of soups; but 
 for invalids both these must be done, either by making the day before and 
 removing the fat when cold from the top, or by dipping off as much as possible 
 while hot. As .soups always come on the table before the other dishes, we will 
 let them also go before " Various Dishes" in making up the book. 
 
 Boiled Dinner— How to Get It Up.— To get up a " boiled dinner ". 
 it is of the same importance to keep the juices in the meats that it is to draw 
 them out in making soups, therefore as putting into cold water and heating 
 
 320 
 
DR. CHASE'S RECIPES. 331 
 
 slowly draws them out, so putting into boiling water, properly salted (when 
 fresh meat is used), and continuing to boil briskly shuts up the pores and keeps 
 the juices and nourishing properties in the meats, which is the whole secret of 
 success. And nothing more can be said except what would repeat, in some 
 manner, this only important difference. So the author will now trust to the 
 common sense of the people for whom he writes, and has for over twenty- 
 five years written, only adding: never let the boiling stop when getting a 
 boiled dinner, nor never allow hard boiling when making a soup. 
 
 Bean Soup. — As I look upon bean soup as the best of old soups, I will 
 give a receipt taken from "A Book of the Sea," which, having had it made 
 several times, I can say it can be depended upon. And when I say it was given 
 by a sailor, the phraseology needs no further explanation. He says: 
 
 ' ' The fact is, that bean soup at sea is such a stand-by that the sailor-man 
 on shore sometimes gets quite mad when it's offered him, and still, bean soup 
 is a mighty good thing, and all according to the way you make it. Now, you 
 get a lot of swells on board, and make 'em soup, and call it haricot (in Eng- 
 land, this name is still used for beans) and not beans, which is vulgar, and if 
 you know how to turn it out, they will take three platefuls. 
 
 "First, you get a pint and a half of good sound beans — I don't think 
 there is mucli difference in beans, whether they are big or Utile — and pick 'em 
 over and stand them for an hour in a bowl of cold water. Take three pounds 
 of meat or a shin-bone, and put the beef in 4 quarts of cold water, and let it 
 boil. Fry an onion and put that in, with saj' 6 white cloves and a dozen pep- 
 pers (the small cayenne peppers, the same that are used in making pepper 
 sauce), and some parsley, with a tablespoon of salt. Let it boil for two hours, 
 and you keep skimming. As fast as the water boils away, you keep adding a 
 little hot water. When the concern is cooked, take a colander and strain your 
 soup through it, mashing up the beans and keeping out the meat and the 
 bean shin. If you want to be superfine, you can hard boil an egg, and slice 
 white and yellow through, and put them in the tui-een; likewise some slices of 
 lemon. Bits of toast don't go bad with it. If you happen to be cruising south, 
 just you use, instead of the New England bean, the Georgia or South Califor- 
 nia cow-pea. " 
 
 Remarks. — The author never had any soup he liked better than this, although 
 the following is very nice. 
 
 Bean Soup with Cream or Milk. — Take 1 pt. of beans, parboil and 
 drain off the water, adding fresh. Never put cold water upon beans which 
 have been once heated, as it hardens them — boil until perfectly tender, season 
 with pepper and salt, and a piece of butter the size of a walnut, or more if pre- 
 ferred; when done skim out half the beans, leaving the broth with the remain- 
 ing half in the kettle, now add a teacup of sweet cream or good milk, a dozen 
 or more of crackers broken up, let it come to a boil, and you have a dish good 
 enough to offer a king. 
 
 Corn and Bean Soup.— Take 2 lbs. of fresh beef, 1 lb. of fresh pork, 
 and 1 pint of black or navy beans (I think white ones will do just as well), soak 
 over night, one large onion, a small carrot, a head of celery. Put the above 
 ingredients into the soup pot with a gallon of cold water, and let simmer gently 
 for five or six hours. Take off and let get cold ; remove the grease, and place 
 21 
 
322 DR. CHASE'S RECIPES. 
 
 OH the stove to boil again. About an liour before dinner add a quart of canned 
 corn. Strain the soup, season with cayenne pepper and salt, and serve it with 
 or without the addition of boiling cream. 
 
 Remarks. — Excuse me from the straining, but give me the cream, if you 
 have it, by all means. And I have not a doubt but what salt meats, properly 
 freshened, would make a soup hard to tell from that made with fresh; and 
 sweet corn, in its .season, cut from the cob, 1 qt., will do as well as canned. I 
 know this from the nature of things upon general principles. So let others 
 judge, in all things from their own common sense — Think. I have made these 
 remarks to set people to thinking upon common things in the way here indi- 
 cated, for themselves, which is the true way to all improvements. Instead 
 of straining, sometimes, you may rub the beans and the corn, when perfectly 
 tender, through a colander, as indicated in the sailor's plan above, and thus get 
 rid of the skins of the beans, and the hulls of the corn. This last is from more 
 of the same kind of thinking. Put the puree, (any soft, mushy mass) back into 
 the soup, and make hot when served. 
 
 SOUP, TOMATO— Very Nice.— To canned tomatoes, 1 pt. , or 4 large, 
 ripe raw ones, scalded, peeled and sliced, add boiling water 1 qt., and boil till 
 thoroughly soft, then add cooking soda, 1 teaspoonful, and stir well; when done 
 foaming, immediately add sweet milk 1 pt,; with salt and pepper to taste, and 
 1 tablespoonful of butter; and when it boils again have 8 or 10 common crack- 
 ers rolled fine which add, and serve hot. Some think this equal, or better, 
 even, than oy.sler soup. As the girls of ten say of a new bonnet: " It is just 
 splendid." Try it, by all means. 
 
 2. Tomato Soup "with Milk. — Take nice ripe tomatoes, scald, 
 remove the skins, and slice up 1 qt., and stew }4, hour in 1 pt. of water; then 
 add a level teaspoonful of baking soda, stir till done foaming, and put in 1 qt. 
 of hot sweet milk; and as soon as it boils again add salt and pepper to taste; 
 -with a bit of butter and a few broken crackers if you want it richer. A small 
 slice or two of salt pork makes a nice substitute for the butter. And if you 
 desire a meat flavor, put in some steak from the soup-jar. It should be made 
 so that the milk addition is put in just as you are ready to serve it. This is 
 often called economical or mock-oyster soup. 
 
 Potato Soup. — Thinly slice enough potatoes to make 1 pt., with 1 to 4 
 small onions (to obtain a little or more flavor, as you prefer) and boil in 1 qt. of 
 water until perfectly tender; add 1 pt. of rich milk, and season with salt and 
 pepper to taste. Serve hot. The potatoes and onions may be skimmed and 
 rubbed smooth through a colander, if you like. 
 
 Milk Soup. — Same as the last without the onions, using 1 pt. of water to 
 boil the potatoes in, then add 1 qt. of milk instead of 1 pt. ; simply using half as 
 much water and twice as much milk. Use with either crackers or not, as you 
 choose. 
 
DR. CEASE'S RECIPES. 323 
 
 Chicken Soup, Delicious.— Take 1 chicken, 4 qts. of water, 1 table- 
 spoonful of rice, an onion, potato and turnip, 1 of each, 3^ cup of tomatoes, 2 
 stalks of celery, pepper and salt. Directions — Joint the chicken and boil 
 very tender; pour through a colander and return the soup to the kettle, adding 
 the rice, which has been soaking; chop the potato, onion and turnip and add 
 J^ an hour after. Cut the celery in dice and add 20 minutes before serving; the 
 tomato and seasoning last. If well done it will be very delicious; with milk or 
 cream more so, if % P*- of either are put in just in time to get hot when ready 
 to season. 
 
 2. Chicken, Cream Soup. — The best way to get the virtue out of an 
 old, tough chicken is to properly dress and joint it, then boil it with 1 onion iu 
 4 qts. of water till only 2 remain. Take it out and cut off the breast, chopping 
 it fine with the yolks of 2 hard-boiled eggs, returning to the soup and simmer- 
 ing a few minutes more, then adding 1 cup of heated cream, or J^ pt. of rich 
 milk, boiling hot, seasoning to taste and serving hot from a covered tureen. 
 
 3. Soup, Chicken Currie, as Made in India.— A pair of nicely 
 -dressed chickens, butter, currie powder, flour, salt and cayenne pepper and 
 some rice, to be nicely boiled by itself. Directions — Boil the chickens care- 
 fully, keeping always covered with water, till perfectly tender, removing scum 
 and oily fat as it rises ; then bone them and have a skillet ready for frying the 
 meat iu enough hot butter, first dredging the meat with fl'our before laying in 
 the Iiot butter; brown nicely, keeping hot. Take 1 pt. of the chicken broth, 
 which is to be kept hot, and stir in 1 table-spoonful of flour, 2 of butter, 1 tea- 
 spoonful of salt, and a little cayenne pepper and 2 table-spoonfuls of currie 
 powder, and, when all is well mixed in, add this to the balance of the hot soup 
 in the kettle and simmer a few minutes, then add the hot browned meat and 
 serve hot, and with the hot boiled rice. 
 
 Remarks. — This is a very nice soup for those loving currie. Is very health- 
 ful from the warming nature of the currie. It would still be more warming to 
 the stomach if a spoonful of currie is put into the meat when frying, and some 
 prefer to put into the soup only half of the fried meat, serving the rest as a fry 
 with the rice, I like it either way, because I like the currie. 
 
 Soup, Celery, Rich and Creamy. — A shank of beef, 1 large bunch 
 of celery or two small ones, and rich cream, 1 cup; a little flour. Directions 
 — Make a rich broth of the shank, always putting into cold water, skimming 
 off all the fat as it rises; when ready take up the meat and thicken the broth 
 with a spoon or two of flour, first rubbed in a little cold water; have the celery 
 cut fine and boil it in the soup till tender; then add the cream, salt and pepper 
 to taste, and serve at once. 
 
 Green Corn Soup. — Cut the corn from a dozen good-sized ears (real 
 " sweet " corn is the best in all cases), lay the cobs closely in the kettle and cover 
 with water — not less than 3 pts. or 2 qts. if needed — and boil half an hour; 
 then take out the cobs and cook the corn in the same water till tender. Now 
 add 1 pint of rich sweet milk, if you have it, and boil a few minutes longer; 
 season with salt and pepper, and if no milk beat 2 eggs and stir in, and con- 
 
824 DR. CHASE'S RECIPES. 
 
 tinue to stir 2 or 3 minutes just as ready to serve. It will be found delicious, 
 if nicely done. 
 
 Barley Soup. — Take a 2 or 3 lb. shin of beef, well broken, pearl barley, 
 1^ lb.; 2 small onions, sliced; 2 small carrots, chopped; salt and pepper. 
 Directions — Put all into a soup kettle, cover nicely with cold water and heat 
 up slowly for an hour, then continue 3 or 4 hours of more brisk boiling; and 
 if you have celery, a stalk or two, cut and put in 15 or 20 minutes before serv- 
 ing improves the flavor very much. The old plan of simply putting in a little 
 barley requires a fife and drum to call the very much scattered nourishing 
 properties together. 
 
 Macaroni (Italian) Soup.— To 2 qts. of boiling beef-broth, or soup 
 (made as for the carrot beef soup, above, without the vegetables), add 6 or 7 
 sticks of macaroni and allow it to cook % or % of an hour; then, just when 
 ready to serve, grate in l^ ^^'>- ^f ^^ice cheese. (The macaroni should be broken 
 up and soaked in water a couple of hours before cooking with the broth.) 
 
 Beef Soup. — A knuckle-joint or shin-bone, having sufficient meat 
 attached for a family of 5 or 6 persons; six medium-sized potatoes, 3 or 4 small 
 onions, i^ of a small head of cabbage, salt and pepper. Directions — If a 
 joint it should be cut through by the butcher; and if a shin, it should be sawed 
 1 or 2 times across to allow the escape of the marrow and juices. Put this into 
 suthcient cold water and place upon the stove as early as practicable to allow it to 
 be pretty thoroughly done an hour before dinner, at which time the cabbage, 
 having been finely chopped, should be put in. The potatoes and onions, hav- 
 ing been properly prepared, should now be chopped finely together and added 
 to the soup, with the salt and pepper to taste. Some persons are fond of adding 
 a few bits of red pepper to their soups; but if much is put in children usually 
 dislike it. If used, it should be put in with the vegetables. 
 
 Remarks. — A well-made soup is very healthful, and they ought to be made 
 much oftener than they are in most families. 
 
 Bice Soup. — The fore leg and brisket of a lamb or very young sheep; 
 rice, J^ to 1 cup, according to size of family; water, sufficient. Directions — 
 Wash the rice early in the morning, and put to soak in warm water to wholly 
 cover it. The bones being broken, stew the meat until tender, then put in the 
 rice with the water in which it has softened, and continue the boiling until the 
 rice has l^ecome perfectly soft, having set back the kettle where there is no dan- 
 ger of burning. 
 
 Seasoning for Soups. — A rice soup is usually seasoned with salt and 
 pepper only; but a little celery, summer savory, thyme, parsley or marjoram 
 may be added, when desired, to any soup. All these lierbs ought to be raised by 
 all who have gardens, for they add much to the taste of many other dishes as 
 well as soups. 
 
 Remarks. — There is probably no soup equal to rice generally for the sick. 
 The seasoning may be made to suit their taste, but usually the plainer the 
 seasoning the better it suits them, Certainly nothing but a little salt and pepper 
 should be put in without consulting the patient. There may be some satisfac. 
 
DR. CHASE'S RECIPES. 325 
 
 tion in knowing that what is considered best for invalids is good enough for 
 general use. Beef soup is also excellent made with rice occasionally in place 
 of other vegetables. 
 
 Scotch Broth (Soup). — Take 2 lbs. of the scraggy part of the neck of 
 mutton. Cut the meat from the bone, removing all the fat; cut the meat into 
 small pieces, and put into a soup pot with a large slice of a turnip, 2 small car- 
 rots, 1 onion, 1 stalk of celery, all sliced, and % cup of pearled barley, water, 3 
 pts. to 2 qts. , and boil gently 2 hours. On the bones put 1 qt. water and boil 
 gently the same length of time; then drain this into the soup. Cook 1 spoonful 
 each of flour and butter together until perfectly smooth, then stir this into the 
 soup with a spoonful of chopped parsley, season with salt and pepper and serve 
 at once. — Free Press Houselwld. 
 
 Remarks. — "While we are with the Scotch, we will give a "Scotch Girl's" 
 Porridge, from Tilden, 111., as it is near enough like soup to go with them. She 
 says: 
 
 Scotch Porridge. — "If the familj-^ consists of 6 persons, take 3 qts. of 
 water, and bring to a boil, take your spurtie (the Scotch for pot-stick or mush- 
 stick), keep the pot on the fire, take the oatmeal in your left hand (of course, 
 only right-handed girls can make this), and let it drop gently through your 
 fingers into the boiling water, stir briskly for 10 minutes, and you will have a 
 most delicious dish; salt to taste." 
 
 Remarks. — It strikes the author that this would not only be more "delici- 
 ous " if made pretty thick with the oatmeal and then thinned with 1 qt. of rich 
 milk, all made hot together, but more nourishing also. I always like to get 
 the greatest possible good out of a dish, in fact, out of every thing, while it is 
 on hand or being made. 
 
 Soup, Scotch or Mutton, Excellent. — A leg of mutton, 4 lbs.; 
 water, 1 gal.; pearl barley, 1 cup; small carrots, 5 or 6; small turnips and 
 onions, each, 2; a small head of cabbage, a handful of parsley, if to be had, 
 pepper and salt. Directions — Put the mutton and barley into a suitable kettle 
 with the water, cold; slice the onions, turnips, and 2 of the carrots; grate the 
 other carrots, chop the cabbage fine, and when the water comes to a good bub- 
 bling simmer, add all the vegetables, keep covered and simmering for 3 or 4 
 hours, or until all is perfectly tender; add salt and pepper, and serve hot, when 
 all lovers of soup- will say "excellent." 
 
 Noodle Soup, and Noodles, To Make. — By putting noodles into 
 any soup it thereby becomes noodle soup. See carrot and beef soup for the 
 "stock" or manner of making the soup for the noodles. They will cook in 15 
 or 20 minutes, hence should not be put in only this length of time before serving. 
 
 To Make the Noodles. — Put 1 cup of flour upon the molding board, making 
 a- hole in the center into which put a well-beaten egg with a little salt. Knead 
 and roll as thin as possible, dredging with a little flour, roll up snugly and slice 
 from the end; then shake out the strips and place on plates until perfectly dry. 
 This may be done in the oven, when not too hot, with both doors left open. 
 They may be added to any rich soup, or one made purposely for them as indi- 
 cated above. 
 
826 DR. CHASE'S RECIPES. 
 
 Remarks. — IIow this name ever got applied to this article for soups, I can 
 not imagine, as noodle signifies a simpleton. I know it is a favorite dish with 
 the Germans, although I would by no means consider them simpletons from 
 that fact. Still, I do think that flour dough in this form, or in the form of 
 dumplings boiled in water or soup, is a very indigestible mass, and in 
 no way fit for an invalid. Still, I know, also, that our German population are 
 much more healthy than Americans, and, therefore, they are better able to 
 digest noodles and dumplings than we are. It is from their more simple and 
 plainer style of cookery, no doubt. 
 
 Moek-Turtle or Make-Believe Terrapin Soup, From Bob, 
 the Sea Cook. — He says: *' Of course, its a sham, for there ain't nothing in 
 this world that can take the shine out of a real terrapin (turtle); still, if you 
 ain't got none of these nice creeturs, you can manage to make shift with a calf's 
 head. You don't want the whole head of a calf, but boil it just the same, but 
 don't sluice it with all the water in the reservoir, only enough to cover it, and 
 in that water put a couple of onions and salt and pepper. When boiled tender, 
 take, say, half the meat, half the tongue and a table-spoonful of the brains. 
 Cut it up, but not too fine. Put into a frying-pan a }^ lb. of the best butter, and 
 bring it up to a light brown, mixing in a very little sifted flour when it is off 
 the fire, and a little cayenne pepper, and just a touch of sweet marjoram. If 
 you put herbs into hot, boiling butter it makes a bitter taste. Then stir the 
 sauce with a little of the water the calf's head was boiled in. Then put in your 
 chopped-up calf's head. Place it on the fire again — not to cook, but to get hot 
 only — and last of all pour in 2 wine-glassfuls of Madeira, but if you have not 
 that let it be sherry- Though it ain't terrapin, it's good all the same." 
 
 Remarks. — Turtle soup being a favorite with saloon men, of course, wine is 
 always used but home-made will "fill the bill" in any case where wine is 
 always called for. Excuse me from using the brains. If one has not enough of 
 his own, it is no use to try and make it up by using those of a calf. For oyster 
 soup, see Oyster Stew, etc., as made at Delmonico's. For marjoram and other 
 seasoning herbs for soups, see Seasoning for Soups, in connection with the Rice 
 Soup. 
 
 The following Prussian, Green Pea, and Asparagus Soups and the Broths, 
 or "Stocks," Veal and Lamb, are from the "Indian Domestic Economy and 
 Cookery," quoted from in some other places, an explanation of which will be 
 found in connection with the Chicken Currie. The recipes are plain, and will 
 be found a valuable addition to those of our own country. See also Mock 
 Oyster, and some other soups in the Miscellaneous Department. 
 
 Prussian Soup, as Made in India.— Celery, 4 heads; carrots, tur- 
 nip, onions, and lettuce, 3 of each. Directions — Cut them all into small 
 pieces, and fry in a little r/hee (butter or drippings). Take a geer{2 lbs.) of mut- 
 ton, cut it into slices, put it all together in a large saucepan and keep it sweat- 
 ing for an hour without any water; then pour on water, 2 qts., and shut the lid 
 close and simmer gently for 2 hours longer, and serve. (See explanation of this 
 and the following in the last remarks above.) 
 
DR. CHASE'S RECIPES. 327 
 
 1. Green Pea Soup of India. — Nice, freshly picked and shelled 
 peas, of a green color, 3 pts. ; nice butter, J^ lb. ; parsley and green onions, a 
 handful of each. Directions — Boil, as they call it, all these in the butter over 
 a slow fire till thorouglily stewed (fried, as we say): then pound in a mortar 
 (rub tlirough a colander), and put in consomme (" stock ") to suit the number for 
 dinner, and leave it on the corner of the fire, for if it boils the peas will lose 
 their green color. (In India the cooking is generally done over a fire-place.) 
 We would say set it back on the stove, merely to simmer. At the moment of 
 sending to the table put in sippets of bread (bread cut into dice-shaped pieces 
 and nicely fried in ghee (butter), and serve. 
 
 Remarks. — It strikes me if 3lj or J^ of the peas were saved, and boiled ia 
 water with a little salt to fairly cook them, then put into the pea soup when 
 about to serve, it would be a little nicer flavor and show more plainly what 
 it was made of, especially so if the bread " sippets " were thought too much 
 trouble to prepare. 
 
 2. Green Pea Soup, American. — Take lean, fresh beef, 2 lbs.; 
 green, shelled peas, 2 qts. ; [water, 2 qts. Directions — Boil the pods in the 
 water }4, an hour, then skim them out and put in the meat and simmer slowly 
 till half an hour before serving, adding boiling water to make up for evapora- 
 tion ; then add the shelled peas, and when tender , thicken with a little flour or 
 corn starch, and season with chopped parsley, if you can get it: salt and pepper 
 just before serving. 
 
 Asparagus Soup of India. — This is made only with the green part of 
 the tops. Prepare a veal or lamb broth, which see below, for each 2 qts. needed 
 take 1% Pts- of the green tops and cut about 2 inches long and boil in water 
 with a little salt ; then rub two-thirds of them through a sieve or colander and 
 put into the broth; the other one- third, chop as nearly the size of peas as may 
 be (about J^ inch long), and put into the soup just before serving, which leaves 
 them quite firm. 
 
 Turkey Soup, Prom the Bones and Left Over Meat. — I do 
 
 not know who to credit for thinking out the plan of obtaining the flavor of 
 turkey in a soup, by breaking the bones (instead of throwing them away, as 
 usually done), and putting, with the left over pieces, into a kettle with 2 qts. of 
 cold water, and a table-spoonful of rice, covering closely, and setting on the 
 back of the stove to simmer for an hour ; then let boil slowly till the rice is 
 done; and pour into an earthen jar, and set in a cold place till next day. 
 When wanted for dinner remove the layer of fat (and this is a good plan with 
 any soup); then heat, and serve hot, with crackers and pickles. 
 
 Remarks — So you may do with the remains of 2 or 3 chickens, leg of lamb, 
 veal, rabbits, ets., not forgetting to break all bones containing marrow, or, for 
 using rabbits, see next recipe. 
 
 Game Soup. — Two rabbits, % lb. of lean lamb, 2 medium sized onions, 
 
 1 lb. of lean beef: fried bread; butter for frying; pepper, salt, and 2 stalks of 
 
 white celery cut into inch lengths; 3 qts. of water. Directions — Joint the 
 
 . game neatly; cut the lamb and onion into small pieces, and fry all in butter to 
 
328 DR. CHASE'S RECIPES. 
 
 u light brown. Put into a soup pot with the beef; cut into strips and add a 
 little pepper. Pour on the water; heat slowly and stew gently 2 hours. Take 
 out the pieces and cover in a bowl; cook the soup 1 hour longer; strain, cool, 
 drop in the celery and simmer 10 minutes. Pour upon fried bread in the 
 tureen. 
 
 Carrot Soup, from Stock. — The day before this soup is required boil 
 3 lbs. of good soup beef in 1 gallon of water until reduced one-half; when 
 cold skim off all fat. The next day add salt and replace on the fire. Scrape 
 your carrots and cut them into small dice (except one, to be grated, as below): 
 put these in the soup with cayenne pepper, 1 table-spoonful each of burned 
 sugar, sharp vinegar and grated carrot. Boil till the carrots are tender and 
 serve. 
 
 Remarks. — Much is said about "stock" by nearly all who give directions 
 for making soup. The ])lan here given is the true way to have a soup rich and 
 nourishing. A jar can be kept for this purpose, if soup is to be made every 
 day, otherwise, the above plan is the better way. When a jar is kept for this 
 purpose all marrow bones, bits of meat, fowl, etc., shall be put in and heat up 
 every day, by placing the jar upon the stove for that purpose, and to draw out 
 the juices of the tit-bits, broken bones, etc., which are added from time to 
 time; observing, however, if a jar is kept for this purpose, it must be scalded 
 out once or twice a week — according to whether the weather is hot or cold — to 
 keep it perfectly sweet. 
 
 Split Pea Soup. — Make a broth of some water that corned beef or salt 
 pork has been boiled in, and some beef bones. Do not let it be too salt; in that 
 case use half water. Put 1 qt. of the split peas in enough of the water to cover 
 them ; when they have stewed soft, mash them through a colander, and then 
 mix with them 2 qts. of the broth, in which the bones have been boiling; add 1 
 onion, and 1 turnip, chopped up, and 1 carrot, grated. Just before serving put 
 small pieces of toast in the soup. — Peterson's Ladies' Magazine. 
 
 Green Pea Soup. — Boil 1 pt. of green peas in salted water with a slice 
 of onion, a sprig of parsley and a few leaves of mint. When done draw off 
 the water and pass the peas through a sieve. Dilute this puree to a proper con- 
 sistency with some good stock. Just before serving make it very hot, put in a 
 piece of fresh butter, and if you have it half a cup of cream. If the color is 
 not a sufficiently bright green add a few drops of spinach greening. Serve 
 with small pieces of fried bread. 
 
 Remarks. — If a brotli, or soup, is used, as made for the carrot soup, above, 
 in place of the salted water, as here directed , the soup will be that much richer 
 and better. It is " stock" itself. 
 
 Broths, as Made in India — Veal or Lamb.— Take a joint of veal, 
 or the fore leg of a lamb, crack the bones nicely, make clean and put into a 
 stewpan and cover with cold water; watch and stir well, and the moment it 
 begins to simmer skim carefully; then add a little more cold water to make all 
 the skum rise; skim again, and when the scum is done rising, and the surface 
 of the broth is (juite clean, have properly prepared the following: A medium- 
 
DR. CHASE'S RECIPES. 339 
 
 sized carrot, 1 head of celery, 2 turnips and 2 onions. Put these into the broth, 
 cover closely and simmer very gently, not to evaporate the broth, for 4 or 5 
 hours, according to the amount of the meat, strain, and, if not to be used the 
 same day, set in a cool place. 
 
 Remarks — This may be used for all soups, brown or white, made of beef, 
 lamb or veal, as a knuckle of beef can be used in preparing the broth or stock, 
 if you choose, in place of the veal or lamb. 
 
 ♦' Stock," Explanation of and How to Make.— The meaning of 
 this, now common, word is the unthickened broth from any meats to form the 
 basis, or strength, of all soups; also often added to gravies to enrich them or to 
 increase the quantity. Made as follows: 
 
 Brown Stock. — To make the common stock for brown soups, gravies, etc., 
 get a "hock" or "shin-bone" and about 4 lbs of extra soup meat; cut the 
 meat into small pieces, saw the bone off inside the joints and split, to obtain the 
 marrow; slice an onion and fry it, with the cut beef, in the marrow to a nice 
 brown; now put the fried meat and onion with the hock into cold water, 2 gal- 
 lons, and let it simmer 6 to 8 hours, and pour through a sieve and strain through 
 a cloth into a perfectly clean and sweet earthen clock, and in the morning skim 
 off all the grease. This is used for any brown soups or brown gravies. For 
 white, or uncolored soups or gravies, omit the frying. If kept in a cool place 
 in ordinary weather this stock will keep a week; when the crock or jar in 
 which it is kept must be thoroughly scalded out and aired in the sun or before 
 a hot lire or stove. See, also, remarks at the beginning of soups upon " Stock." 
 
 Onion Soup — The Best Saved to the Last. — An onion soup nicely 
 made is one of the most healthful, consequently the best soups made. Take 6 
 medium-sized onions, sliced, and brown slightly in a suitable dish, with a table- 
 spoonful of butter, adding 3 medium-sized potatoes, also sliced, and a little 
 pepper and salt, and let all then cook an hour or two, putting into cold water, 
 and simmer slowly. Add stock, 1 pt., season to taste, and serve hot, as all 
 soups should be. 
 
 Remarks. — Onions, if peeled under water, saves the tears for other occa- 
 sions, and does not leave an odor upon the hands. 
 
 Oatmeal Gruel, for Invalids and Children. — Take oatmeal. 2 
 table-spoonfuls, and pour upon it boiling water, 1 pt., or a little more; let it boil 
 until quite like jelly ; then strain, or pour through a small fine sieve, kept for 
 such purposes. To a coffee cup of this add sugar, 1 tea-spoonful, and 2 tea- 
 spoonfuls of cream, when it will be fit for a king. For very young children or 
 very weak invalids of a dyspeptic tendency make thinner with water while 
 boiling, or with cold fresh milk after done boiling. 
 
 Remarks. — Although a little out of place, 'tis valuable anywhere and good 
 for anybody, even in health. For those who are sensible enough to take a light 
 tea or supper, this, with some bread or crackers, will "fill the bill" nicely, 
 even with straining. 
 
"V^^^IilOTJS IDISHIES. 
 
 MEATS, POULTRY AND FISH — With Suitable Gravies, 
 Sauces, Etc. — Remarks. — Most beginners in house-keeping will not only find 
 it well to have a few receipts for cooking meats, poultry, fish, etc., in their 
 more common ways, but particularly valuable to know how to be economical 
 in saving what may be left over from a meal, or several meals; with which a 
 dish may be prepared not only as savory and palatable as the original, but often 
 more so. We trust both these points will be found true in the following 
 receipts. And, as we so often hear the question asked by the housewife: "What 
 shall I get for dinner? " or whatever the next meal may be, I will start out in 
 the "dish" line, with a "bill of fare" for a week, so everyone may know what 
 will be proper, remembering, however, they can make any change they choose 
 for the day or for a single meal, as suits their pleasure or desire, according to 
 what they may have on hand. 
 
 A Week's Bill of Pare. — This list was taken from a note-book, kept 
 by a city lady for her own convenience. It will be found to be as well adapted 
 to a village or country housewife as for a lady of the city. The amounts to be 
 cooked or purchased for cooking to depend upon the number of persons to be 
 at the table ; always remembering that it is better to have something over rather 
 than to be short, especially if you have company. Besides the articles named 
 in the daily lists for breakfast there may be oatmeal or cracked wheat, milk or 
 water toast, corn, graham, or buckwheat cakes, tea, coffee or cocoa — as you 
 choose; for dinner, as many of the vegetables of the season as you like, with tea 
 or coffee also; and for supper, such side dishes as you choose, made up from any 
 of the meats, together with canned or fresh fruits, according to the season: 
 
 Sunday. — Breakfast, beefsteak; dinner, turkey, chicken or other fowl, 
 plenty to leave over, with vegetables, pie or pudding, or both. 
 
 Monday.— Breakfast, the left-over turkey, or fowl, broiled; and for din- 
 ner, what is still left over, fricaseed, warmed up or fried, with the gravy. 
 
 Tuesday. — Breakfast, chops of lamb, mutton, veal or pork, as preferred, 
 dinner, beef -soup, vegetables, and pudding. 
 
 Wednesday. — Breakfast, ham and eggs; dinner, boiled corned beef, or 
 pork and beans, and pie. 
 
 Thursday. — Breakfast, hash or any of the made-up dishes from left-over 
 corned beef, etc. ; dinner, soup, with its surplus meat, vegetable etc. 
 
 Friday.— To suit catholic "help," be sure to have fish for breakfast and 
 dinner, and any other meats desired by any others of the family. 
 
 Saturday. — Breakfast, veal cutlets or chops of other meat, as preferred, 
 and buckwheat or other griddle cakes; dinner, beefsteak, mashed or fried 
 potatoes, and pie or pudding. 
 
 330 
 
DR. CEASE'S RECIPES. 331 
 
 HINTS IN COOKING MEATS AND PISH.— Boiled Meats.— 
 
 For cooking tliey should always be put into boiling water, which sets or closes 
 the pores and keeps in the juices; after which slow boiling until tender. And 
 if corned boiled beef, to be eaten cold, is left to stand in its water over night, 
 it will be sweeter and more juicy. 
 
 For Soups always put into cold water, which leaves the pores open and 
 allows the juices to escape into the soup, which is desired. After it begins to 
 boil keep it boiling slowly — not merely to simmer, but to boil. 
 
 The Same for Fish, using only water sufficient to cover it. 
 
 For Boasting Meats and Poultry, a hot oven, the door to stand a 
 little open, covering the meat well with drippings or butter before putting into 
 the oven, which keeps the surface moist and also helps to retain the juice of the 
 meat. 
 
 For Frying Fish always have fat or butter hot, and plenty of it; and 
 the fish should always be well drained after soaking, or the moisture absorbed 
 with a napkin before putting into the pan to fry. 
 
 Remarks. As sometimes in warm weather meat and fish are liable to get 
 "tainted," I will next give a receipt for correcting this difficulty. This receipt 
 also relieves the pain of burns, etc. , and is a great disinfectant. 
 
 Putid, or Ill-Smelling Meats, Poultry Fish, Butter, etc. 
 to Correct: Permanganate of potash, 1 oz. ; water that has been boiled 
 and become cold, 1 qt. Directions: Put into a bottle, cork, and 
 shake well, to dissolve the permanganate, and it is ready for use. Put 
 from a teaspoon to a tablespoonful of this (according to the size of the piece 
 of meat), into sufficient cold water to cover the meat in a suitable sized 
 jar or crock; stir with a stick (as it stains the hand or clothing): then 
 put in the meat, chicken, duck, or fish, as the case may be, washing every part 
 thoroughly and letting it remain ten minutes in the water; then rinse thoroughly 
 which will remove all " taint" or ill-smell. 
 
 For Butter. — Slice it off thin, wash carefully in the same strength, rinse 
 nicely in pure water, then mold again, wrap in muslin, and cover with nice 
 brine. 
 
 For Burns. — Take 1 teaspoonful of the mixture to ]4. pt. of water; wet- 
 ting cloths in it, laying on and keeping them wet is said to relieve the pain 
 immediately; it is also good for bruises, to relieve pain. See the remarks 
 below as to how to treat extensive scalds and burns and for a general dis- 
 infectant. 
 
 Remarks. Observe the heading is putid, not putrid. The first comes from 
 the Latin word, putere, to have an ill-smell; the second from putrere, to be rot- 
 ten. It will not restore rotten meat, but it will correct ill-smelling meat. 
 Actual decomposition (rottenness) cannot be restored. This mixture is claimed 
 to be the same as 
 
 Condy's Fluid, which is claimed to be the best disenfectant known; 
 and Dunglison, the great Medical Dictionary man says: "Condy's Disinfect- 
 
333 DR. CHASE'S RECIPES. 
 
 ing fluid, is supposed to be a concentrated solution of permanganate of potassa," 
 etc., which is the same as " potash," above. Mr. Condy, in a pamphlet pub- 
 lished by himself in 1862 says "half a tumbler of his fluid in a good sized bath 
 (this is supposing a person to be scalded all over, or at least much of his surface), 
 will give instant relief in these frightful scalds and burns. 
 
 Driving away Plies with It.— The writer of "Hints and Helps." 
 published in the Blade in 1879, from which the author gathered and condensed 
 these items, claims that a little of this mixture, in a soup-plate of water, will 
 ■drive away flies, even those big buzzing ones which are so troublesome when 
 fresh meat is around. This is easily tried, but knowing the permanganate to be 
 a powerful disinfectant, I have no hesitation in recommending the mixture for 
 all the purposes for which it is claimed to be valuable. 
 
 BEEFSTEAK,— How to Cook It.— As beefsteak is, probably, more 
 often cooked than any other dish, I will begin with it; and as I have, in rhyme, 
 by a Layman contributor to the " Home Department" of the Toledo Commer- 
 cial, the way it was cooked by an English "beefsteak fluke" in 1734, and 
 which has continued to be the plan, until very recently, and still is the plan 
 pursued by most people. I will give it, and afterwards make such explana- 
 tions, in the remarks, as shall give the true, and better way, of cooking beef- 
 steaks. The rhyme referred to is as follows: 
 
 " Pound well your meat till the Mres break. 
 Be sure that next you have, to broil the steak. 
 Good coal in plenty; nor a moment leave. 
 But turn it over this way, and then that; 
 The lean should be quite rare — not so the fat. 
 The platter now and then the juice receive. 
 Put on your butter, place it on your meat, 
 Salt, pepper, turn it over, serve, and eat." 
 
 Remarks. — This "contributor" asked: "Can any correspondent of the 
 " Home Department " furnish a better rule? " to which I answer, yes. Simply 
 leave off the first, or italicised line, and you have the better rule, except the 
 steak be very tough, that is the only reason why pounding should be resorted 
 to, as it lets out tlie sweet juices of the meat, and removes, if broiled, (broiling 
 is the true way to cook a steak) much of the nourishing properties, and spoils 
 its delicacy of flavor. Some people broil, or rather cook, their steak on top of 
 the stove. This is not delicate, nor so advisable as to cook in the hot skillet, or 
 spider, without butter, as mentioned below; but I will give you the plan which 
 my family pursued for a number of years before my companion was taken 
 away by deatli. 
 
 BEEFSTEAK.— Broiler, to Make.— I went to a tinner and told him 
 I wanted a kind of " Griddle Ring Broiler," made of suitable sized wire — cross- 
 barred, of a size to drop into the stove, by taking off a cover. The holes being 
 9 inches, he made a ring of No. 9 wire, S% inches in diameter; and cross-barred 
 it with No. 15 wire, to lay the steak upon. Then, for a handle, he took a piece 
 of the No. 9, or possibly No. 8, which is still larger, about 4 or 4)^ feet long. 
 
DR. CHASE'S RECIPES. 333 
 
 and bent it, in the centre, parallel, about 2 inches apart, looping, or bending the 
 two free ends of tliis wire for the handle, around one side of the ring, or 
 frame, part of the circular griddle, on the under side, fastening these two wires, 
 forming the handle, to the opposite side of the ring, with smaller wire, to keep 
 the handle in place, then bending these two wires up, at right angles, with the 
 griddle ring, and bending 6 inches, or thereabouts, of the top of this handle 
 oir again at right angles, to take hold of with the hand when broiling; the 
 handle to be long enough to carry the upper bend at least 1 foot above the top 
 of the stove, supposing it, the griddle, to be down in the stove hole 6 inches or 
 more, with the steak upon it, which will prevent burning the hand while broil- 
 ing with it. In this way, properly seasoning, and turning two or three times, 
 a steak is very quickly cooked, retaining all the juices, if you did not pound 
 it, to let them out. With this kind of a griddle broiler jon can get down close 
 to the coals and save much trouble. We have used this over a coal fire with 
 about the same satisfaction as over a wood fire, if the fire is pretty well burned 
 down. I think almost any tinner can get up such a broiler from the above 
 description, if so, they will be found very convenient for all who love a nicely 
 broiled steak. It is equally as nice for broiling veal, lamb, chicken, etc. Of 
 course seasoning properly, ha\'ing a hot plate to put it upon, with a moderate 
 amount of butter upon the steak to form the gravy. Cover with another hot 
 plate, if not to be served immediately. 
 
 Remarks. — Either of the above plans make a nice dish, or, if after the 
 water is poured off the beef, a little milk, or if no milk, a little more hot water 
 is put on, and after cooking a few minutes, thickening a little with flour, rubbed 
 smooth in a little cold water, makes an agreeable change, a very nice dish in- 
 deed. Or the sliced dried beef may be minced fine or sprinkled into a salad, 
 or mixed with potatoes and eggs for a breakfast dish: or heated with steam, or 
 eaten with fresh or canned peas, or with stewed onions and potatoes. Thus it 
 may be used in many ways, to suit the taste; or be utilized with such things 
 as may be on hand or obtainable. 
 
 BEEF BALLS.— With Uncooked Meat, Pried.— Chop very fine 
 raw beef, 2 lbs, or as much as needed, with J^ lb of suet, skinned or chopped; 
 season to ta-ste with salt, pepper and a little cloves; mix in a handful of flour, 
 and mould into balls and fry in hot drippings, or lard, (drippings is best for 
 this) to a nice brown, turning to brown both sides. Serve hot ; but they are 
 good cold. For the author a tablespoonful of powdered sage helps the flavor 
 much. 
 
 BEEP OR OTHER MEAT BALLS.— Prom Left Over Meats.— 
 Chop cold, or left over meats of any kind, with the same bulk of potatoes, add 
 a little onion to flavor slightly. Then take dry bread, pour hot water on it, to 
 moisten suflicientl3^ having bread enough to make the mass adhere, so it can be 
 fried in cakes or balls (a nice brown), in a skillet, with a little butter or drip- 
 pings, as you would fry meat. Nettie Hines-Wood, of Janesburg, Mo., in 
 Blade. 
 
 Remarks. — She called them " noodles," but, although I can see a nice dish 
 
«34 DR. CEASE'S RECIPES. 
 
 in them, I do not see "the chuckling grin of noodles." 'Tis too nice to have 
 been made by a " simpleton." 
 
 Cold Meats Economically Used. — Chop any cold meats, as for hash, 
 and warm up in milk, the more cream in it the better. When about readj' for 
 the table, season and break in an egg, if j'ou like; some like it better without. 
 To bo eaten with nicely baked potatoes, or potatoes warmed up in a little milk 
 and a bit of butter. 
 
 Cold Beef— Another Way. — Mince it fine with pepper, salt and onions 
 and some rich gravy, and put it into tins three parts full; fill them up with 
 mashed potatoes and brown in the oven. 
 
 Cream Croquettes — Delmonico's Substitute for "Hash." — 
 
 Mr. Delmonico describes croquettes as the attractive French substitute for 
 American hash, and tells how to make them. "Veal, mutton, lamb, sweet- 
 breads, almost any of the lighter meats, besides cold chicken and turkey can be 
 most deliriously turned into croquettes. Chop the meat very fine. Chop up 
 an onion, fry it in an ounce of butter, add a table-spoonful of flour ; stir it up 
 well; then add the chopped meat and a little broth, salt, pepper, little nutmeg; 
 stir for two or three minutes, then add the yolks of 2 eggs, and turn the whole 
 into a dish to cool. When cold mix well together again, divide into parts for 
 the croquettes; roll into the desired shape in bread-crumbs, dip in beaten egg, 
 then in bread. crumbs again, and fry crisp to a bright golden color. The cro- 
 quettes may be served plain, or with tomato sauce or garniture of vegetables." 
 — Neio York paper. 
 
 Remarks. — Thus it will be seen that any kind of cold meats may be eco- 
 nomically "turned," as the women say of re-making a dress, into a new dish, 
 which may even have a nicer relish than in its first form or " dress." The fol- 
 lowing is the manner in which "Winifred," of Toledo, saves her 
 
 Cold Beef and Dry Bread, or Biscuit Balls.— Chop your beef very 
 fine (pork will not do), then soak your bread in cold water till it is soft, then 
 take it in the hands and squeeze as much of the water out as you can, having 
 two-thirds as much bread as meat; then mix the bread and meat thoroughly 
 together, beat 3 eggs well and mix in ; add salt to taste, and grate in enough 
 nutmeg to season nicely; make out in balls about the size of a small biscuit, 
 and fry slowly in butter or cooking fat, till brown on both sides. 
 
 Beefsteak, Broiling in a Spider or Skillet. — A writer who knows 
 about how to cook a steak says : When steak is bought see that it is not cut 
 more than % of an inch thick, and that it is of the same thickness all through. 
 Have the skillet on the stove until it gets hot, lay the steak on it, without 
 pounding (she certainly learned the secret of not pounding); turn it immediately, 
 and keep turning for two minutes, or longer, if you do not wish it verj' rare. 
 Be sure and have the skillet hot enough before you begin ; perhaps you may be 
 afraid it will stick or burn, but it will not, if j'ou manage right. Meantime 
 have a plate in the oven heating, and when the meat is done lay it on the plate, 
 with a little butter over it, season with pepper and salt to taste, place in the oven 
 for one minute and it is done. 
 
DR. CHASE'S RECIPES. 335 
 
 Remarks. — I can see no use of putting in the oven for one minute, unless 
 it is to melt the butter, but if the plate and steak are both hot that will soon 
 melt without putting in the oven, unless you have to wait for something else, 
 which ought not to be, as a hot steak is the way to have it; let it be the last 
 touch to finish getting the meal. It is very proper, however, to cover with 
 another hot plate to send to the table. If the steak sticks to the skillet, at first, 
 loosen it with a knife. Trim off any membrane around the steak that would 
 cause it to curl, or turn up at the edge. This gives you a crisp and brown sur- 
 face, with all the juices retained. Pepper and salt to taste, in all cases. 
 
 Beefsteak Smothered With Onions.— Broil the steak, as above, 
 having 2, 3 or 4 onions, according to size of family, nicely chopped, and put 
 into a skillet, or frying pan, with drippings, or butter, stirring to avoid burning 
 until done. Put them upon the steak, in a hot plate, and turn another hot 
 plate over them, for a few minutes, to allow the steak to absorb their flavor; 
 serve hot. Those who do not like the onions can have their steak served with- 
 out them. 
 
 Remarks. — Some people boil their onions, first, until tender, then mash, or 
 chop, frying the steak in butter, or drippings, taking up the steak and then 
 frying the onions in the gravy and pouring over the steak. This makes them 
 softer and a little more mushy, and the steak not quite so digestible. 
 
 Beefsteak and Salt Pork Smothered With Onions. — Fry a few 
 slices of salt pork brown ; take out the pork then put in the steak and fry also 
 — any tender steak will do; when done take up and put in the onions, sliced 
 thin, cover and cook slowly, stirring occasionally. Put pork, then steak, then 
 onions upon the dish. Make a gravy by adding a little water, flour, butter and 
 salt, if needed, and pour over the whole. 
 
 Beefsteak Fried in Cracker Crumbs. — A writer in one of the 
 papers asks, and directs as follows: Do any of you have to get up early in the 
 morning, and get breakfast in such a terrible hurry that you can't wait for nice 
 coals to broil the steak? If so, just have a little very hot butter in the pan, 
 and after pounding or hacking the steak lightly, salt and pepper it, roll in finely 
 crushed cracker crumbs, and brown quickly in the butter. You will find it a 
 decided improvement on the leathery substance called fried steak, and a very 
 palatable substitute for broiled. 
 
 Remarks. — To have the steak cooked in this way, done, without burning 
 the cracker crumbs, it would seem to me necessary to have the steak cut very 
 thin, say sjilit ordinary steak, with a sharp knife, which will enable it to cook 
 through much quicker than if thick. Steak, as well as pork, is improved by 
 the dipping into cracker crumbs, or batter, and frying quickly, when to be 
 fried at all. I like even broiled pork better than fried, unless the fat, or butter 
 is very hot — sozzling (long soaking) any meat in half hot fat, spoils it for diges- 
 tion, whether dipped in crumbs or not. 
 
 Dried Beef With Eggs. — Slice, or buy it of the grocer, cut into thin 
 chips, dried beef y^ 'b- P^t into a frjang pan, well covered with hot water, 
 upon the stove; and when it comes to a boil pour off the water, which freshens 
 
836 DR. CHASE'S RECIPES. 
 
 it, now put in butter, a good table-spoonful (lard or drippings will do), add a 
 dash or two of pepper, and let it cook a feAV minutes, over a quick fire; then 
 break and add 3 or 4 nice eggs, and stir until the eggs are done. Serve hot; or, 
 dredge the beef with flour just as it is done frying, and fry the eggs by them- 
 selves, and serve as with ham. 
 
 Remarks. — Another lady writer uses up her cold meats in the following 
 way: 
 
 Nice Meat Balls. — Take a quantity of cold meat sufiicient for a meal, 
 bone and chop fine, season with salt and pepper, nutmeg and allspice; soak 
 about one-third as much of white bread in cold milk, press out, and mix with 
 the meat; add beaten egg — one egg is enough for three persons — and lump of 
 butter the size of a walnut, mix thoroughly and roll into balls; fry in hot lard. 
 Pile in a pyramid on a flat dish and serve. 
 
 A Dish of Scraps. — Take some cold potatoes, a few pieces of dry bread, 
 some scraps of cold boiled or fried meat; chop it all quite fine in the chopping- 
 bowl; season with salt, pepper and sage; put in apiece of butter and cook it 
 the same as hash. It is much better than potatoes alone warmed over. — Mrs. 
 A. M. Fellows, Prmrieville, Mich. 
 
 Beef or Veal Head Cheese from Bony Pieces, or With 
 
 Chicken. — Take the bony or cheap pieces of beef or veal and boil them until 
 perfectl}^ tender; remove the bones and chop it fine, as for hash; season with 
 butter, pepper and salt, a few crackers rolled fine, a little sage or sweet herbs of 
 any kind to suit the taste, add a little of the broth in which it is cooked, stir it 
 well together and press it into a tin basin or deep dish, cover with a plate (with 
 weights upon it), let it stand until cold, then slice it as you would head-cheese. 
 It is very nice for supper and lunch, or for your hungry boys and girls who 
 carry their dinners to school. Chicken or turkey prepared in the same way, 
 omitting the herbs, is very nice. — Melissa W. 
 
 i?<?TOrtrfe.— This will be just as good a dish as though " Melissa W." had 
 given her full name. Still the author would prefer to give full credit, but it is 
 impossible in all cases. I know it will make a nice dish prepared from any of 
 the articles named. 
 
 Venison Steaks, Broiled. — Cut them thin and broil nicely by turning 
 frequentlj% having seasoned to suit the taste; put into a hot dish or plate, with 
 a bit of nice butter upon each steak; keep hot. 'Tis customary to serve venison 
 with cranberry sauce or jelly. No meat equals venison for the author's taste. 
 But rabbits treated as next given are also very nice: 
 
 Rabbit Cutlets. — Cut the different limbs into the size of cutlets; such as 
 the shoulders cut in half; also the legs, with the ends of the bones chopped off, 
 and pieces of the back, even to the half of the head. Have ready some bread- 
 crumbs and the yolk of an egg beat up. Drop each cutlet into the egg, and 
 then into the bread-crumbs, as for veal cutlets. Fry them a nice brown, and 
 when you dish them pour round them some rich brown gravy, which may be 
 flavored with tomato sauce, if approved, and put round them pieces of fried 
 bacon, if liked. 
 
DR. CUASBTS RECIPES. 337 
 
 Liver Hash. — "Hash "made of beef is such a common dish "wc have 
 thought to get up something new, and very nice for those who are fond of Hver, 
 Boil the Hver until thoroughly tender — there must not be even a suspicion of 
 hardness about it. Then mince it finely with a chopping-knife. Heat the mince 
 very hot in a sauce of butter and browned flour. The seasoning is pepper, salt, 
 a da."*!! of lemon, or a little piquant sauce, such as mushroom or other catsup. 
 
 Chicken Hash. — This is the proper way to serve for breakfast whatever 
 roast or boiled chicken may be left over from dinner. Mince the cold chicken, 
 but not very fine, and to a cup of meat add two table-spoonfuls of good butter, 
 a half cup of milk, enough minced onion to give a slight flavor, and salt, mace 
 and pepper to taste. Stew it, taking care to stir it, and serve with a garnish of 
 parsley, it you like it. Every particle of bone must be extracted. 
 
 Remarks. — If prepared cold, press it instead of stewing and serving hot. 
 
 Beef Liver, to Pry. — Cut the liver in thin slices, dip each slice in wheat 
 flour or rolled crackers, and fry in hot lard, beef dripping or butter; season 
 with pepper and salt. It must be thoroughly cooked and a fine brown; 
 served hot. 
 
 Calf's Liver Head-Cheese, or for Eating Cold. — Take a calf's 
 liver and put into a saucepan with just water enough to cover it and cook till 
 tender; then bruise it with a spoon, or mash it with a potato masher; add a cup 
 of cream and season with salt, pepper, a little cloves and sweet majoram, if you 
 have it; if not, a little sage, if you like it. Mix nicely and put in a wet dish, 
 or mold, and weight it tightly till cold, when it is ready for tea or lunch at any 
 time, and a very nice dish it makes. 
 
 Remarks. — It is more delicate and palatable than beef's liver fried in butter 
 as steak, i. e., without the trouble of making into head-cheese; but the head- 
 cheese, too, is nice fried. 
 
 Beef to Roast or Bake. — A " Farmer's Wife " informs us — and they 
 know how to do it — "to lay the meat on some sticks in a dripping-pan, the 
 sticks to be thick enough to allow i^ an inch of water in the pan without touch- 
 ing the meat. Season with salt and pepper, and put in the oven 3 or 4 hours 
 before it is wanted for the table. Baste it often with the water in the bottom of 
 the pan, renewing it as often as it gets low. This makes sweet, juicy baked 
 beef. The great secret of it is, not to have the meat touch the water in the bot- 
 tom of the pan, and to baste it often. Tough, unpromising pieces of beef are 
 best cooked by steaming them an hour and a half, or so, and then putting them 
 in the oven and baking as much longer." 
 
 Remarks. — If the sticks nor the water are used, to prevent burning beef 
 place a dish of water in the oven, the steam from which removes the danger of 
 burning the meat. But the basting Avith the water and juices as they drip from 
 the meats is a very nice way indeed. The following will also be found a very 
 nice way of roasting a kind of half roast and half stew: 
 
 Beef, a Pot Roast or Stew. — Slice thin salt pork, % l^-. ^^^ '^Y i* on 
 the bottom of a dinner-pot; peel and slice a medium-sized onion and lay it over 
 the pork; then put into the pot a rather square, solid piece of the round of beef, 
 22 
 
JJ38 Vll. CHASE'S RECIPES. 
 
 weighing about 6 lbs. ; season it with a table-spoonful of salt and a table-spoon- 
 lul of pepper; add sutficient hot water to reach onti-fourth up the side of the 
 meat ; cover the pot and set it where the meat will cook slowly ; about J>^ hour 
 to each pound of meat is generally the time required for cooking. Turn the 
 meat occa.sionally and cook it verj' slowly until it is brown and tender; take 
 care to keep only sufficient water in the pot to prevent burning. When the 
 meat is done keep it hot in the oven, while a table-spoonful of flour is boiled for 
 two minutes in the gravy; then serve the gravy and pork on the dish with the 
 pot roast. 
 
 Salad Dressing for Any Kind of Meat, Chicken, etc. — A scant 
 pint of cold boiled or roast meat cut in small dice. Veal, lamb or chicken can 
 be used, or even two kinds of meat if you have not enough of one. Twice as 
 much cabbage as meat. Only that part of the cabbage which is white and brit- 
 tle should be used, and it should be chopped fine. 
 
 The Dressing, or Salad. — Take good vinegar, 14, pt. ; 1 heaping table-spoon- 
 ful of sugar; 1 tea-spoonful of dry mustard; 2 eggs, a little salt and pepper and 
 butter the size of an egg. Directions — Heat the ingredients, the butter 
 ■excepted, over boiling water, or by setting the basin into a pan of boiling water; 
 stirring all the time to prevent curdling the eggs; as soon as it thickens remove 
 from the hot water, then add the butter, stir it in, and pour, while hot, over the 
 meat, stir and let stand till cold; then stir in the chopped cabbage. 
 
 Remarks. — This makes a dish for tea rarely excelled. 
 
 Corned Beef, To Boil -with Cabbage. — A 6 to 8 lb. piece will 
 require 3 to 4 hours slow boiling. Put it into cold water, and remove all scum 
 that rises. If allowed to boil quick, at first especially, it will never become as 
 tender as to cook slowly. The slower it boils, the better or more tender it will 
 be, and the better, also, the flavor. If cabbage is to be cooked with it, split a 
 young head into halves and pour boiling water upon it; then, after a few min- 
 utes, pour off the water, which carries with it much of its rank odor and taste. 
 An hour will cook the cabbage nicely. It is said that a bit of red pepper, the 
 size of your finger ends, dropped into boiling meat or vegetables, will kill all 
 unpleasant odors. It is worth a trial, and for me, I like the red pepper flavor, 
 if a small-sized one is put in, whether it carries off the odor, or not. 
 
 If is to be used cold, let it stand in the water in which it is boiled over 
 night, or until cold, which makes it more juicy and sweeter to the taste. 
 
 Mock Beef Tongue, or Savory Beef, Baked.— Lean, raw beef, 
 SJ^lbs. ; square soda crackers, or their equivalent, 6; butter, size of an egg: 
 sweet cream, }/^ cup; eggs, 3; salt, 4 tea-spoonfuls; pepper, 2% tea-spoonfuls; 
 powdered sweet marjoram (if you have it and like it, if not, summer savory will 
 fill its place, wherever this is called for, or sage, if liked), 1 table-spoonful. 
 Directions — Chop the beef fine and also pound it, removing strings or gristle; 
 roll the crackers fine, warm the butter a little so it will mix nicely, break the 
 «ggs over the pounded meat and mix all together with the hands; now make 
 into 2 loaves or rolls like beef tongues, press clcsely together, put into a pan, 
 -iind bake IJ^ hours, basting with water and butter, nicely browning both sides. 
 What is left, sliced thin for tea, gives a delicious relish. 
 
DR. CHASES RECIPES. 339 
 
 Cold Roast Beef Broiled. — Cut thin slices from the under-done parts 
 •of the roast, season with salt and pepper, place upon the gridiron over nice coals, 
 turn them 2 or 3 times quicklj', as it broils quicker than if entirely raw, and 
 serve as soon as done, while very hot, with a bit of butter on each slice. 
 
 Remarks. — Our wire beef -steak broiler, which see, will be very nice for this, 
 as you can drop it into the stove hole, close down to the coals, as it requires 
 quick heat. 
 
 riank of Beef Rolled and Corned for Eating Cold.— A lady 
 writing in the Blade to a Dr. Utter, who had given a plan of how the Cincinnati 
 butchers prepared their beef for corning, gives what she calls "a better way," 
 as follows: 
 
 " For rolled corned beef we take the flank, bone it, sprinkle salt, pepper, 
 and a little saltpeter on one side; salt it, beginning with the thickest end; when 
 rolled, tie firmly and securely with a strong cord around and lengthwise; lay in 
 strong brine 10 to 14 days, remove and boil in fresh water several hours, or till 
 done. On taking from the tire it mu.st be pressed immediately, by laying a 
 board on top, put a heavy stone on the board for a weight, keep the weight on 
 till the next day; when pressed well it cuts up in slices like ham. Hope the 
 doctor will try it and tell me how he likes it." 
 
 Remarks. — I did not see the " Utter" Doctor's report of how^ he liked it; 
 but, as the author likes it, and knows that others will, who like a nice slice of 
 •cold boiled beef for supper or a lunch, that is enough. It will be found very 
 nice. Summer savory, marjoram, etc., can be added in the seasoning, which 
 will improve its flavor to those who like them, or sage. 
 
 Fresh Beef, To Cook for Use When Cold. — Take flank, or parts 
 where there is no bone, but streaks of lean and fat; salt and pepper to taste, and 
 roll like jelly cake; then wrap twine around it, tie tightly, and boil till done; 
 when cold, slice as you would cake. — Mrs. Emma Weatlierwax, Cedar Rapids, 
 Iowa. 
 
 Remarks. — It will be seen by this that it is not necessary to wait to corn it, 
 but that fresh does equally well, only for those who prefer the corned. Each 
 can suit himself. 
 
 Beei's Heart, to Bake With Dressing. — Remove the "deaf ears," 
 and all the superfluous strings, fat, etc., washing inside and out, to remove all 
 blood in the heart. Put into the pot and cover with boiling water — boiling until 
 tender. Take up and cut out the inside partitions, to make room for the dress- 
 ing, or stuffing, made the same as for chicken or turkey, adding a little extra 
 butter, to make up for the leanness of the heart. Bake about IJ^ hours. — Mrs. 
 A. W. Smitli, Sheridan, Montana, in Blade. 
 
 Remarks. — If this is nicely done a baked heart makes a dish of which the 
 author is very fond. Would be glad to help eat one once each week. If any 
 is left, slice it, and warm up, next morning, in the gravy with what stuffing 
 there may be left; if none, some bits of bread do nicely, warmed in the gravy. 
 
 Beef's Tongue, Potted. — Boil a tongue which has been salted, but not 
 smoked, with nice veal, 1 lb. Remove the skin from the tongue and chop it 
 finely with the veal; then pound it nicely with the steak pounder, adding 3 or 4 
 table-spoonfuls of nice butter, a little cayenne, mace, nutmeg and cloves finely 
 
340 DR. CHASE'S RECIPES. 
 
 ground. Mix all thoroughly, and press into small jars, or bowls, and pour a 
 little melted butter over the top, which helps its keeping. It does nicely with- 
 out the veul, but is preferable with. May be eaten cold, or fried brown, in hot 
 butter. — Our Flrenide Friend. 
 
 Scotch Potted Meat.— Boil an ox cheek and 2 calves-feet, slowly, till 
 the meat comes off the bones freely; chop fine, season with pepper and salt; 
 mix moist with some of the gravy, or broth, in which it was cooked ; put into 
 molds. If well cooked and carefully seasoned it will keep a week. Or if cov- 
 ered as the tongue, above, with butter, much longer. The Scotch eat this with 
 a fresh lemon and mustard. If the family is large, both cheeks and 4 feet may 
 be used. Tlie cheek is tender; meat from other parts may be used, by longer 
 boiling to make equally tender. 
 
 Scotch CoUops, With Veal. — Cut the remains of some cold roast veal 
 into about the thickness of cutlets, rather larger than a silver dollar, flour the 
 meat well, and fry a light brown color in butter; dredge again with flour, and 
 add J^ pt. of water, pouring it in by degrees; set it on the fire, and, when it 
 boils, add an onion and a blade of powdered mace, and let it simmer very gently 
 for ^ of an hour; flavor the gravy with a table-spoonful of mushroom, or 
 other catsup or Worcestershire sauce. Give one boil and serve hot. 
 
 Shoulder of Veal or Lamb, Stuffed— "Dutch Turkey."— Take 
 a shoulder of nice veal (and it you are buying it of the butcher have him) care- 
 fully remove the bones, cutting only at the ends, to leave the opening for 
 the stuffing to be introduced, wash and wipe dry with a cloth by pressing it 
 upon the meat. Grate 1 to 1^^ pts. of bread crumbs, season with salt and 
 pepper, a tea-spoonful of sweet marjoram, sage, sweet basil, or parsley, as you 
 have or prefer, made fine; after having been dried; and if onion is liked chop a 
 medium sized one, and put it in a saucepan with as much butter, and stew 5 to 
 8 minutes, then pour over the crumbs, and mix thoroughly. Press this stuffing 
 all through the length of the leg, from which the bone was removed, and secure 
 the ends with skewers, or by sewing with stout, uncolored, linen thread. Sea- 
 son the outside with salt and pepper, dust with flour and bake about 2 hours, 
 or till done, in a rather hot oven, basting from time to time with the water, and 
 a little butter, put in the pan for the purpose; and if 2 or 3 sticks are put in the 
 pan to keep the meat out of the water, so much the better. If likely to brown 
 too much, put a piece of paper, or a flat pan over it. Keep up the supply of 
 water — about % Pt- — i^ the pan, to make a gravy with by thickening with 
 browned or unbrowned flour, as you prefer. A leg of young mutton, or even 
 the hind leg, may be done in the same way; or they may be thus roasted, with- 
 out the boneing and stuffing, when you have not time for that. Cranberry 
 sauce, or any tart jelly, may be served with either of these; but for lamb the 
 following sauce is generally served. 
 
 Mint Sauce for Hoast Lamb. — Finely chopped green mint, 3 table- 
 spoonfuls; the .same amount of granulated sugar, and good vinegar, 6 table- 
 spoonfuls ; make and serve hot. 
 
 Remarlcs. — I used to have a German butcher prepare the veal shoulder for 
 
DR. CHASE'S RECIPES. 341 
 
 me in this way in Ann Arbor, Mich., and he always called it " Dutch Turkey," 
 so I am not to be charged with a slight or any disrespect to the Germans as a 
 class, as it originated with one of their own people. 
 
 Meat Loaf, from Beef, Veal, Mutton, or Ham, Left Over.— 
 Chop fine all such meats as you have left over from previous meals, fat and 
 lean together, with a chopped onion, if allowable; a few slices of dry bread 
 which have been soaked in milk, pressing out the superfluous milk; an e^g for 
 each person, and mix all together with pepper and salt as needed. Make into a 
 loaf and bake nicely for breakfast or tea. Mashed potatoes, or fried, sliced 
 from raw ones, are very nice with this relish. 
 
 Minced Meat Fritters. — Regular minced meat, 2 cups (or you may 
 mince cold beef and veal, and if a little cold ham in it, so much the better, 
 chopping in a good-sized tart apple with these meats, to imitate " minced," and 
 and fine bread crumbs, 1 cup; 3 eggs, well beaten, and the juice of half a lemon. 
 Mix well, using a little spice if you get it up from left-over meats. Fry in hot 
 lard; drain, if need be, in a colander, and serve hot. If made thin they cook 
 quicker. 
 
 PORK. — We now come to the question of pork; and I will say that, 
 although many, perhaps most, physicians object to the use of this article of diet, 
 yet the author has always eaten more or less of it. People must judge largely 
 for themselves, and from their conditions of health — eat no food that rises on 
 the stomach, but whatever digests well will give strength. Probably the largest 
 amount of pork is cooked by frying. I will, therefore, first direct how this 
 should be done to be the most palatable as well as the most digestible. Of 
 course, these remarks refer to salt, or "pickled" pork: 
 
 Salt Pork, How to Pry. — A lady who is competent to instruct in the 
 manner of cooking this article, after saying that " None of my family like salt 
 pork, they say, yet we manage to make a barrel of it disappear yearly. Here 
 is one of my ways of cooking it in the spring, when I want it extra nice. I 
 soak it for a few hours in sweet milk; ordinarily I take skim milk or fresh 
 buttermilk; then drain it, and fry brown." 
 
 Reinarks. — If it is dipped in flour first, it will be crispy and nice. Rolled 
 cracker crumbs make it nice, too. If cut into dice and fried with eggs, as the 
 Omelet with Ham, below, it is also remarkably nice. 
 
 Ham, to Bake, and an Omelet Prom the " Odds and Ends." 
 — Take a medium sized ham — 8 to 12 lbs. — and soak it 12 to 24 hours in cold 
 water, changing once. Then put it into a suitable kettle that will allow its 
 being covered with boiling water, adding good vinegar, 1 pt., with a little sum- 
 mer savory, sage, thyme, or parsley — parsley seed does well — using any two of 
 these if you have them, and boil slowly for 3 or 3 hours, until very tender. 
 When cool enough to handle remove it from the water, take off the rind and 
 all fat exceeding i^ inch in thickness, and the dark outside from the part not 
 covered by the rind; put into the dripping pan, sprinkle on a little powdered 
 sugar, pirate over it a little bread crust, and place in a rather hot oven, about % 
 an hour, or until nicely browned. If you can bring it out just at dinner time. 
 
842 DR. CHASE'S RECIPES. 
 
 it is splendid hot; and it is also " just splendid " cold. The sugar improves its- 
 taste and preserves and increases its juices. 
 
 For the omelet take the "odds and ends," chop them fine, and for each 
 pint of the chopped ham, break in 3 eggs and fry a nice brown, makes a deli- 
 cious disli for breakfast. 
 
 Remarks. — This is the proper plan to prepare a ham to chop finely, for 
 sandwiches; but for this purpose most, or all of the fat part may be left on, 
 and all chopped together, putting on, or mixing in, as you choose, a suitable 
 amount of mustard, and sufficient of the water in which it was boiled, to make 
 sufficient moist for the sandwich mince. I prefer it to those made with beef or 
 veal. If these dishes are nicely made, I should like to see the doctor, or any 
 other person, who would refuse to eat of them, in moderation, although, of 
 course, they are "only pork." 
 
 Omelet With Ham, Raw or Cooked.— Cut raw ham into small dice 
 (chopped coarsely). Put a suitable amount of nice butter into a frying pan, on 
 the stove; beat the eggs (1 or 2 for each person to be served, as you wish), put- 
 ting in a little salt. Then put the chopped raw ham into the butter, and when 
 nearl}' fried turn the beaten eggs over the ham, the fire being brisk, will soon 
 cook the omelet. Cut into suitable pieces to take up and serve. To make the 
 omelet with boiled ham put the beaten eggs upon the ham as soon as the ham is 
 put into the hot butter, as the ham will be nicely hot as soon as the omelet is 
 cooked, by dipping some of the hot butter upon it, until done. 
 
 Ham. Balls. — Chop fine cold cooked ham; add an egg for each person 
 and a little flour; beat together and make into balls; fry brown in hot butter. 
 
 Ham. and Sggs, Extra Nice. — A cook sends the following to the 
 Country Gentleman: Cut the ham not quite i^ inch thick, boil in plenty of 
 water till barely cooked through; put in a pan and brown the fat part slightly; 
 remove from the fire, take out the meat and pour oflE the fat into a cup;. wipe 
 the pan till it shines like a mirror. Then put in a spoonful of the clear part of 
 the fat, break in the eggs, and set the pan in a place scarcely hotter than boiling 
 water, cover and let the eggs cook slowly, for four or five minutes, taking them 
 out as soon as they can be lifted. Place them around the dish of ham, but do 
 not put the fat on the dish. Eat with mashed potatoes. 
 
 Fried Ham With Poached Eggs. — Fry the ham as usual. Poach 
 the eggs l)y putting into a frying pan with boiling water, over a gentle fire; put 
 in the eggs, which should be broken into a dish separately to avoid bad ones, 
 cover the pan 4 to 5 minutes. Take up with a skimmer, on to the ham, or a 
 separate plate, as you choose, sprinkling over a little pepper and salt, and a bit 
 of butter. Serve hot. 
 
 Broiled Ham.. — If the ham is very salty freshen it a little in hot water, 
 as salt pork is freshened, except to remove from the stove as soon as it boils, 
 and let it soak about 20 minutes. Drain nicely, and broil as beefsteak, which 
 see. Turning 2 or 3 times; season with pepper and a little butter upon it. 
 To be served at once, while hot. 
 
 Ham and Tongue Toast. — Cut the slices of bread rather thick. Toast 
 
DR. CUASE'S RECIPES. 343 
 
 carefully, and butter well on both sides. Chop the ham or tongue pretty finely; 
 put into a pan with a little butter and pepper (the author likes a sprinkle or two 
 of cayenne in it), and a beaten egg for each piece of bread; and as soon as the 
 egg is done spread upon the toast and serve at once. 
 
 Ham Cakes, Baked, for Breakfast or Tea.— Take the remnants of 
 a boiled ham, fat and lean together. Chop fine, and pound with a steak- 
 pounder, or, if you have one, run it through a sausage machine. Soak a large 
 piece of bread for each person to be served in milk; a beaten egg, also, for each 
 person, a little pepper, and all mixed together, put into a suitable pudding-dish 
 and bake a nice brown. Call this ham pudding if you prefer. It will pass for 
 either. Some may prefer the next one with its mixture of veal. 
 
 Ham and Veal Odds and Ends Economically Used. — Take 
 equal quantities of cold boiled ham and veal; chop line, separately; have some 
 hard-boiled eggs, J^ dozen, or more, according to the amount of meats, also 
 chopped fine; then, in a biittered pudding-dish, put a layer of veal, with pepper 
 and salt to suit, and moistened with a little water and a few splashes of Worces- 
 tershire sauce, or any of the catsups; then treat a layer of ham in the same 
 way; and then of the eggs, with pepper and salt; and so keep on until all is in; 
 when, if the ham had fat upon it, no butter will be needed, otherwise, lay a few 
 bits of nice butter on the top, and bake slowly about 2 hours; then it may be 
 served hot for any meal, or put away till cold, with a plate and weights upon it, 
 so it will slice nicely. 
 
 "Scrapple" in Place of Head-Cheese.— "Lorinda," of Anoka, 
 Minn., gives the Blade the plan of using up hogs' heads with some cornmeal, 
 which she learned of a Dutch woman in Illinois, which she testifies to the value 
 of from 25 years' experience. It needs only a trial to satisfy any one of its 
 palatableness and economy in using up hogs' heads. She says: 
 
 "Soak the head, or heads, in water over night. In the morning clean 
 thoroughly, cutting out the eyes and ears deeply; then boil until tender; take 
 out and let stand till cold; remove all the bone and chop fine. Drain off all the 
 water it was boiled in, to get out all the bits of bone; rinse out the kettle, and 
 put back the water drained off, and put on the fire to get hot; in the meantime, 
 season the chopped meat and put in with additional water, to about half fill the 
 kettle, or to be quite thin, and when it begins to boil thicken with cornmeal to 
 the consistence of mush; take out into pans while hot, make it level on the top, 
 and when cold, pour melted lard over it to prevent the top getting dry and hard; 
 it will also help it to keep longer. When wanted for use, cut out in slices 
 about half an inch thick and fry in a little hot lard or butter until a nice brown; 
 then turn, brown again, eat hot. If any one tliinks this is too fat, or greasy, 
 they can put in the heart and tongue." 
 
 Pork Chops Fried with Apples, Very Fine.— Put the fresh chops 
 in the frying-pan, salt, pepper, and sage, if you like it, or any other sweet herb, 
 to be scattered over, and fried ; if not fat enough to make plenty of gravy, add 
 butter or drippings. When the chops are nicely done, having sliced the apples, 
 fry in the same dish, and when nicely browned put them over the chops or in a 
 
344 DR. CEASE'S RECIPES. 
 
 dish by tlicmselves, as some may not like them, although the author, and prob- 
 }il)ly most others, will be very fond of them. Use nice tart apples only. Cliops 
 of fresli pork, fried and seasoned the same way, are splendid, if nicely browned, 
 even without the apples. 
 
 Remarks. — We will close the pork question with directions for properly 
 cooking and serving pigs' feet, ears, etc., as suggested by the great showman, 
 P. T. Barnum. He is admitted to be " the greatest showman on earth," and 
 why should he not have learned something about good victuals? I should 
 think he had, judging from his size and well rounded face. Being taken from 
 the Bridgeport Standard (Barnum's home) it is no doubt reliable. I know 
 " from the nature of things " he is correct. 
 
 ** Broiled Pigs' Feet, a la Barnum," is one of the dishes printed on 
 the Sturtevant House bill of fare in New York. Barnum says: " Pigs' feet, 
 properly cooked, were given to me to eat long before I was permitted to par- 
 take of any other animal food. When old and young feet are boiled together 
 for 23^ hours, as usual, the old ones are tough and worthless. If they were 
 boiled Zy^ hours, the young feet would burst and the gelatine swim away. 
 Now, the secret is to wrap each foot in a cotton bandage wound 2 or 3 times 
 around it and well corded with twine. Then boil them 4 hours. Let them 
 remain in the bandage until needed to broil, fry or pickle. The skin will hold 
 them together while being cooked; and when you eat them you will lind them 
 all tender and delicate as possible." 
 
 Remarks. — The Standard said there was a hotel in their State (Connecticut) 
 where pigs' feet were a special feature of the bill of fare ; cooked as described 
 above by Mr. Barnum. I know very well that pigs' feet as generally cooked, 
 are a nuisance, so far as tenderness and ability to eat them are concerned. This 
 wrapping and long cooking will make a new feature in serving them. I say, 
 "Hurrah for Barnum!" as he has now done the public some real good, that 
 will last, too, as long as pigs' feet grow. The 2% hours are long enough to 
 cook the ears, which the author has always preferred to the feet, because they 
 were more tender and delicate, from the fact that they did not require so long 
 boiling as the feet, and hence would be tender while the feet remained tough 
 and gristly, for the want of the very knowledge how to cook them. 
 
 Stews of Mutton, Chicken, etc. — Take the neck, or any part of the 
 forequarter of mutton, not so old as to be strong, cut into rather small pieces, 
 and place in a pot having a well fitting lid, and cover the meat with cold water, 
 boil slowly, removing scum as it rises, till perfectly tender; then set away, keep- 
 ing covered. Next morning remove the fat, or tallow, from the top; then, at 
 the proper time to get it ready for dinner, place again on the tire, adding salt 
 and pepper to taste, and any herbs, if desired, and pour in hot water to well 
 cover the mutton; and when boiling nicely put in dumplings made of light 
 bread dough or biscuit dough, and fail not to keep up the boiling until the 
 dumplings are done. Serve in a covered tureen that will hold the gravy, or 
 juices, as well as the meat, dumplings, etc. If properly managed, when the 
 meat and dumplings are taken up, there will be only juices enough left to 
 
DE. CHASE'S RECIPES. 345 
 
 thicken with a trifle of flour, rubbed smooth in a little cold water, or milk for 
 the gravy. 
 
 Very Tough Mutton, and Chickens which have worn themselves out by lay- 
 ing eggs and raising many broods, by longer stewing the iirst day can be made 
 very tender and palatable in the same manner. 
 
 Mutton and Pork Stew. — Neck, or other cheap parts of mutton, 3 
 lbs.; salt pork, % lb.; 1 onion; salt and pepper; and parsley, thyme or sum- 
 mer savory, if on hand and liked. Directions — Cut the mutton into small 
 pieces, %ov\ inch square; the pork into small thin slices; break or slice the 
 onion, dividing the rings if sliced. Put the mutton into a covered stew pan 
 with cold water to cover it. Heat it gradually and stew 1 hour; then add the 
 slices of pork, and bits of onion, the salt and pepper to taste, and continue the 
 stewing until the meats are perfectly, done, at which time, if desired, have 
 ready some pastrj', as for meat pie crust; (fori qt. of flour 3 table-spoonfuls of 
 lard; 2% cups of milk; salt and soda, 1 tea-spoonful each; cream of tartar, 2 tea- 
 spoonfuls, work quickly and don't get too stiff, or in these proportions;) roll out 
 3^ an inch thick, and cut into squares, or diamonds, and put in just long 
 enough before taking up to cook the pastry, 10 to 15 minutes will be enough; 
 and just before taking up add the sweet herbs, if they are to be used — if put 
 in at first their flavor will be too much evaporated. When done thicken a cup 
 of milk with a table-spoonful or two of flour and stir in just before taking into 
 the tureen. In place of the pastry, or dumplings, J^ a can of sweet corn; or, 
 in sweet corn time, the corn cut from 3^3 a dozen ears, previously cooked, may 
 be stirred in, as an equivalent. Either plan is excellent. 
 
 Renmrks. — Lamb, veal, beef, or young pork ribs, or other lean parts, make 
 a healthful, cheap, easily digested, and a very satisfactory dinner at any season 
 of the year. 
 
 Value of Sweet Herbs for Stews, etc.— If the people generally 
 knew how much nicer stews are with these herbs, parsley and thyme especially, 
 for flavoring soups and stcAvs, it seems to the author they would raise them for 
 this purpose, as much as sage and summer savory are for sausages and roasts ; 
 and as pennyroyal should be, as an herb drink to promote perspiration, break 
 up colds, etc. (See Seasoning Food, etc., after dishes.) 
 
 Irish Stew. — Mutton cutlets, or chops, 2 lbs. ; potatoes, 4 lbs., or enough 
 for the family; 1 onion; pepper and salt. Directions — Cut the chops into 
 small pieces, cracking the bones, if any; peel and slice the potatoes; shred, or 
 chop the onion finely; butter the bottom of a stew pan, and place a layer of the 
 sliced potatoes over the bottom, with a proper proportion of the onion upon 
 them, and season each layer with salt, and a very little pepper; then a layer of 
 the chop^, etc., until all are in; then put on 1 pt. of cold water, cover the pan 
 and simmer 2 hours, or until done. Serve hot, and keep hot as long as dinner 
 lasts, 1)}^ keeping the tureen covered. 
 
 Remarka. — Notwithstanding this is called an Irish .stew, if it is done nicely 
 it is quite good enough for an American. It is a very popular dish at hotels 
 and boarding houses, and any kind of cold meats, not too fat, may be utilized 
 
346 DR. CHASE'S RECIPES. 
 
 in this way, remembering that if made of cooked meats, only about half the 
 time will be required, enough only to cook the potatoes. 
 
 Irish Stew from Left-Over Steak and Potatoes.— Cut the left- 
 over steak and potatoes into squares of half an inch. Stew the steak in a cov- 
 ered stew-pan until very tender; cut an onion, and add the potatoes with a little 
 of the left-over gravy from the steak; season with pepper, and a little salt if 
 needed, thyme and summer savory. 
 
 Remarks. — Be certain to have just enough juices of the stew left, as a gravy, 
 i. e., do not cook it too dry, and it will be fit for a king. At least, the 
 author first found a dish of it good enough for him, seasoned as above, at 
 Florence, Kan. Try it if you like a good thing, and can get the thyme and 
 savory. The only fault I ever found, or heard about it, was " I want a 
 little more of that stew." 
 
 Potato Stew. — For a potato stew, lay 3 slices of salt pork — fat and 
 lean — in the bottom of your stew kettle. Let it fry. If there is too much 
 fat pour off a part. Slice an onion and fry with the pork. When it browns 
 put in the potatoes sliced, not too thin, and hot water, not quite enough to 
 cover. When nearly done, set on top of the stove to simmer. Add pepper, 
 butter, and a cupful of sweet cream. Milk thickened with flour can be used 
 in place of cream. 
 
 Parsnip Stew. — Salt pork, % lb., cut in slices; beef or veal, 1 lb., in 
 small pieces; stew in a saucepan with suitable amount of water. Scrape the 
 parsnips, wash and cut into slices; also % dozen medium-sized potatoes, in 
 halves. Put all into the pan or pot together, cover closely for half an hour, 
 or till all are tender; then add a small bit of butter, and pepper pretty freely, 
 dredge in a little flour, and a few minutes more is needed to cook the flour 
 into a gravy, and serve hot. (See also Parsnips Stewed in Milk, among the 
 Vegetable Dishes.) 
 
 Escaloped Parsnips.— Mash 1 pt. of boiled parsnips. Add 2 table- 
 spoonfuls of butter, 1 tea-spoonful of salt, a little pepper, 2 table-spoonfuls of 
 cream or milk. Mix the ingredients. Stir on the fire until the mixture 
 bubbles. Turn into a buttered dish, cover with crumbs, dot with butter, and 
 brown in the oven. 
 
 Remarks. — This gives us a new way of cooking parsnips, as well as a 
 very nice dish. 
 
 Venetian Stew. — Take 1 table spoonful each of chopped onion, parsley, 
 flour, and Parmesian cheese (cheese made in Parma, Italy, but the author 
 thinks any good old American cheese will do just as well, at least good enough 
 for Americans); a little salt, pepper, and ground mace; spread between some 
 thin slices of veal; leave for some hours; then stew in rich broth with a goodly 
 amount of butter. 
 
 Remarks. — If the veal had been boiled the day before in a small amount of 
 water, it vrill be nice for the broth. We should not be complete in the line of 
 Btews, if we did not introduce an oyster stew, and as we have Delmonico's, to- 
 
DR. CHASE'S RECIPES. 34T 
 
 gether with his manner of frying and baking, we will put them all in this con- 
 nection as follows: 
 
 Oyster Stew, Fried and Escaloped, According to Delmonico. 
 
 — Oysters sufficient, and their liquor; rolled crackers, salt, pepper, and milk. 
 Directions — Put the liquor in a stew-pan (a tea-cupful for 3), and add half as 
 much water, salt, a good bit of pepper, and a tea-spoonful of rolled cracker ta 
 each person. Put on the stove and bring to a boil. Have your oysters in a 
 bowl, and the moment the liquor boils pour in all your oysters, say 10 to each 
 person, or six will do. Watch carefully, and as it boils, take out your watch, 
 or count 30, and take your oysters from the stove. Have a big dish ready with 
 1% table-spoonfuls of milk for each person. Pour the stew upon this milk and 
 serve immediately. Never boil oysters in milk if you wish them good. 
 
 Oysters, To Pry. — Oysters sufficient, nice light crackers, eggs, salt, 
 pepper, and cornmeal. Directions — Roll the crackers, and mix a little salt 
 and pepper into them; beat the eggs; then first dip the drained oysters into the 
 cracker crumbs, then into the egg, and then into the cornmeal, having sufficient 
 butter pretty hot in a frying pan, put them in as quickly as you can; then, as 
 soon as the first side is nicely browned, turn them carefully, and serve hot. If 
 any of the cracker and egg is left, mix them together, fry, and serve with 
 the oysters. Parsley is a nice relish with them. 
 
 Oysters, Escaloped. — Oysters, nice crackers, salt and pepper (and, if 
 you desire, a little pulverized mace and cloves), butter, milk with the cream 
 stirred in, else a beaten egg or two may supply the place of the cream. Direc- 
 tions — Roll or pound the crackers finely; apply butter freely to the bottom of 
 the pan in which they are to be baked; then cover it well with oysters and 
 sprinkle them with salt and whatever seasoning you use; then a good layer of 
 crackers, over which put pretty freely small pieces of butter, and wet slightly 
 with the juice of the oysters, which has been mixed with the milk and cream, 
 or egg. So fill the dish, the last layer being cracker, and double the thickness 
 of the others, upon which put more butter and sufficient of the wetting mixture 
 to well moisten. If the dish is deep it will require about 40 minutes to bake 
 sufficiently ; and if the dish is covered while baking remove it a few minutes 
 before done to allow the top to be nicely browned.— " -S. E. N." in Country 
 Qentleman. 
 
 Remarks. — To good judges, it is not necessary to say that this will be very 
 nice, even if a glass of wine is not added to the wetting mixture, as in the orig- 
 inal. Some prefer it with, and many, I think, without; each can suit him 
 selves. It is well known that Delmonico led the "ton "in the city of New 
 York for a great many years; and there' are so many points — 20 different — in 
 the plans of cooking these dishes, as prepared at his restaurant, it will pay for 
 all who like nice digest to heed well these instructions, as I have not a doubt of 
 their origination with him, or, rather, his French cook. To follow them is to 
 ensure success, as the author has tested the stew many times, and the others 
 enough to know their superiority over the old way. The four following recipes 
 for cooking oysters, and the corn oysters, are from the Toledo Post, and will be 
 found very nice: 
 
^8 DR. CHASE'S RECIPES. 
 
 Chicken Oyster Pie. — Cut the chicken in suitable pieces for fricassee, 
 and prepare it as for that dish. Line a deep pie dish with a rich crust, and put 
 in a layer of chicken with its gravy, and a layer of raw oysters; sprinkle the 
 latter with salt, pepper and bits of butter. Proceed thus till the dish is full, 
 and cover with a crust of pastry. Bake from % to % of an hour. Serve with 
 gravy, made with equal parts of chicken gravy and the oyster juice, thickened 
 with flour and seasoned with salt and pepper. 
 
 Oyster Flitters. — Drain the liquor from the oysters, and to 1 tea-cupful 
 add the same quantity of milk, 3 eggs, pinch of salt, and flour enough for a 
 thin batter. Chop the oysters and stir them in the butter, and fry in half but- 
 ter and lard rather hot, and send quickly to the table. 
 
 Oyster Omelet.— Twelve large oysters, 6 eggs, 1 cup of milk, 1 tea- 
 spoonful of butter, salt and pepper, and parsle}--, if agreeable; chop the oysters. 
 Beat the whites and yolks of the eggs separately, as for cake. Heat 3 table- 
 spoonfuls of butter, pour the milk, yolks of eggs, oysters and seasoning in a 
 dish and mix, and add the whites of eggs and 1 spoonful of melted butter, with 
 as little stirring as possible, then cook to an appetizing brown, turning the 
 omelet carefully. 
 
 Broiled Oysters. — Drain and wipe the oysters and dip them in melted 
 butter; then broil them on an oiled griddle over a moderate fire. Season to 
 taste. 
 
 Corn Oysters. — Take young sweet corn; cut from the cobs into a dish. 
 To 1 pt. of corn add 1 well-beaten egg, small tea-cupful of flour, J^ gill sweet 
 cream, }4, tea-spoonful of salt; mix it well. Fry like oysters by dropping into 
 hot drippings or butter by spoonfuls about the size of an oyster. 
 
 DUCKS— To Bake Wild or Tame, to Avoid their Naturally 
 Strong Flavor. — Directions — After having prepared them for stuffing, 
 first parboil them for 1 hour, having an onion cut into 2 or 3 pieces, according 
 to its size; put a piece inside of each duck while parboiling, which removes 
 their strong flavor; then stuff with bread-crumb dressing, in which half of a 
 common-sized onion, chopped fine, has been added for each duck. Bake in a 
 hot oven, leaving the oven door % inch ajar to carry off the strong flavor which 
 may be left. Baste often with water and butter kept on the stove for that pur- 
 pose, as the water first put in is to be poured off, to get rid of the duck-oil, 
 which at first comes out very freely and contains much of the rancid or strong 
 flavor of the duck, which it is our design hereby to avoid. After this the water 
 and butter may be put into the pan for basting and for the gravy. The object 
 is to get rid of all the oil possible. 
 
 Another Plan — and some people like them better with wholly an onion 
 dressing — is as follows: Peel and wash 4 medium-sized onions for each duck, 
 slice tliem, and have some water in a saucepan, boiling as hard as may be, 
 throw in the sliced onions (onions can be peeled and sliced under water without 
 affecting the eyes), with a little salt, and boil for 1 minute only after they begm 
 to boil, which removes the acrid oil, or strong taste of the onions; remove from 
 the fire, pouring off the water and draining nicely (this should always be done 
 
DR. CHASE'S RECIPES. 34* 
 
 in cooking onions, even as an onion stew in milk); chop the onions finely, and 
 season with salt and pepper to taste and 1 tea-spoonful of powdered sage for 
 each duck; stuff, and bake iis above. 
 
 Remarks. —This instruction was obtained of a boarding-house keeper, who 
 had many years experience besides. I have had them tried several times myself 
 and will say that for me I prefer at least lialf the dressing to be bread-crumbs, 
 although the onion dressing alone, prepared as above, is very fine. If bread is 
 used, of course butter is also to be added in all cases. Remember this, also, 
 that in baking ducks, or any other wild game or poultry, they should be basted 
 every 5 to 10 minutes while baking, if you desire them to be tender and sweet. 
 Have plenty of water in the pan, with quite a bit of butter, for the purpose, 
 and for the gravy after the oil has been poured or dipped off. 
 
 Ducks to Boast and Stuff With Potato Stuffing. — The roasting 
 to be the same as above ; but for the stuffing, boil potatoes and mash them finely. 
 Prepare 1 onion at least for each duck, as also above directed (by boiling 1 min- 
 ute with a little salt and pouring off the water), then chopping fine and mixing 
 with the potato sufficient for the number of ducks to be stuffed, seasoning with 
 salt and pepper and a very little (i-^ tea-spoonful to a duck) of thyme, and when 
 filled with this potato and onion mixture, roast as before directed; and as soon 
 as the oil is got rid of, rub over with butter, dredge on a little flour, put in more 
 hot water, and baste often. Put the giblets into the same pan, and when done 
 chop fine, and put into the gravy. 
 
 Duck and Oyster Croquettes, or Balls, to Fry. — Stuff a young 
 and tender duck with oyster dressing (4 to 6, chopped, for a duck), roast, basting 
 well to keep moist and from burning. When cold remove the bones and chop 
 finely, and mix with the dressing, season with cayenne (if tolerated, else black 
 pepper) and salt. Moisten with catsup and a well beaten egg, and stiffen pro- 
 perly with more bread or cracker crumbs, if needed. Make into croquettes, or 
 balls, and brown nicely in hot butter or drippings. Put a sprig or two of 
 parsley, if j'ou have it, with each one, in serving. 
 
 Mock Duck, With Veal or Beefsteak. — Take veal steak, or cut- 
 lets, from the round; or the round from a young tender beef, and remove the 
 rings of bone. Make a dressing with bread crumbs or rolled cracker, season- 
 ing with a little onion (to imitate duck dressing, proper), which is always used 
 with duck, to help overcome their peculiar tastes, moistening with an egg\ 
 adding salt and pepper of course, and a little thyme if you have it. Spread 
 this stufling, good thickness, over each steak; then roll them as much into the 
 shape of a duck as possible, tj'ing with twine, to keep in place. Baste well, 
 and frequently, while roasting, to preventtheir drying up too much. If done 
 nicely you have a nice dish. Of course, making a gravy as for duck. Beef is 
 not generally quite as tender as veal, but is more tender than the general run 
 of ducks. 
 
 Codfish, to Boil.— Codfish, as generally cooked for dinner, is left so 
 salty that too much water is craved after eating it to be healthful. To avoid 
 this, put to soak in plenty of water the first thing in the morning. It is said. 
 
■850 DR. CHASE'S RECIPES. 
 
 "skin side up," but I think this makes but little, if any, difference. When 
 breakfast work is done, scale and clean well. Put to soak again in a warm 
 place. About 20 minutes before dinner time, put the whole fish in a deep spi- 
 der or shallow kettle with water enough to cover and boil gently for about 15 
 minutes, or until tender. Drain off dry and slip on a deep plate, spread thickly 
 with butter, adding plenty of pepper, and pour over all a cupful of sweet 
 cream, or not, as you choose. If to be prepared for breakfast, soak an hour, 
 after supper, then scrape and clean, and soak over night. Otherwise the same. 
 Remnants can be picked to pieces, and make a gravy with milk, or cream, for 
 dinner, or supper; or be made into balls, as below. If codfish, or other salt 
 fish are properly freshened, they are very healthful food. 
 
 Remarks. — The author is verj- fond of codfish when properly freshened, 
 being laid on top of potatoes that are being boiled with their "jackets" on, 
 then a gravy made of the water in which it was cooked, by adding butter and 
 pepper only. This gives you the pure flavor of the fish. 
 
 Codfish or Other Fish Balls. — Codfish left over from dinner is just 
 as nice for this purpose as to freshen it purposely. Remove all the bones and 
 skin; picking it into fine pieces, or shreds (long fiber-like pieces.) Have twice 
 as much bulk of nicely mashed potatoes as fish; making the potatoes rich with 
 butter and milk, if you have it, as for the table, and a beaten egg or two, 
 according to the amount being prepared; season with pepper (the author likes 
 a sprinkle or two of cayenne in them) ; flour your hands and make into balls, 
 or rather flat, more like biscuit, and fry in hot butter, or drippings, as you 
 choose, turning carefully when the first side is nicely browned. Drain off any 
 superfluous fat before sending to the table. 
 
 Remarks. — They may be made perfectly plain, simply fish and potatoes, 
 and still be good; but the hotels pursue the above plan, some of them also 
 adding some boiled or chopped onion to the mixture. Any large fresh fish, 
 even, left over, may be made into balls for the next breakfast, in the same man- 
 ner, using a little salt in the seasoning. They may be put into pork, which is 
 about half fried, and so give a nicer flavor to the pork, and eaten together; 
 especially nice in this way if you use potatoes a little more freely than used in 
 making the fish balls. 
 
 Codfish and Eggs. — We have ham and eggs, why not codfish and eggs, 
 as well? Properl}'- soak and pick the fish to pieces, and to each cup of fish put 
 in 2 eggs and beat well together, and drop from a spoon into hot butter, or 
 half-and-half butter and lard, or drippings, and fry a nice brown on both sides. 
 
 Remarks. — If tried once, they will be again, and again, which is the best 
 praise that can be given any dish. 
 
 Baked "Whiteflsh and Shad with Dressing. — Clean, rinse and 
 wipe dry with a napkin, a whitefish or any other good-sized fish, weighing 3 lbs. 
 or more. Sprinkle salt and pepper inside and out; then fill with dressing, as 
 for chicken or turkey, only having it pretty dry; sew up and lay on some sticks 
 in the dripping-pan; put in water and butter, dredging the fish with flour before 
 putting in; and, if you have it and like it, put a few thin slices of fat pork on 
 
DR. CHASE'S RECIPES. 351 
 
 the fish — if no pork, then rub well with butter. Bake 1}4, hours, basting fre- 
 quently to avoid burning. Shad will be done the same, garnishing with a few 
 pieces of lemon, sprigs of celery, or with the lemon sauce below. 
 
 Shad or Other Fish, To Fry. — Dress nicely, cut in pieces, rinse and 
 absorb the water with a napkin, or drain a few minutes; rub in salt and a little 
 pepper, roll in tlour or cornmeal, liaving fat from salt pork quite hot in the pan, 
 lay in the fish, first the inside down; when browned nicely, turn, cooking rather 
 slowly to avoid burning. Some persons are very fond of grated horseradish 
 with tisli. If not serve with potatoes plain, or the'sauce given below. 
 
 Broiled Mackerel. — Put mackerel to soak immediately after dinner the 
 day before they are wanted for breakfast. Always put the skin side up in 
 the tub of water. Change tlie water at 3 or 4 o'clock, and at tea-time pour 
 off and rinse; then just cover with milk, if you have it, till bed-time; then take 
 out and hang up to dry till morning, when they will be dry enougli to broil 
 nicely, the same as beefsteak, which see. They may be fried, but are not 
 so nice, if broiled without burning. 
 
 Stuffed and Baked Fish. — Take out the backbone of the fish, leav- 
 ing the head and tail on. Chop fine 2 small onions, and fry them in a 
 table-spoonful of butter then add sufficient soaked bread to fill the fish, the 
 yolk of an eg^, and season with salt, nutmeg and parsley chopped fine. Stuff 
 the fish with the mixture; pour over the whole some melted butter, and bake. 
 If the oven is very hot, lay over it a greased paper, taking it off to allow the 
 fish to become a nice brown. 
 
 Sauce for Baked Fish. — If there is not gravy enough from the water 
 and butter with which the basting has been done, add a little more hot water 
 and butter, and the juice of a lemon, with a spoonful of browned flour rubbed 
 smooth in cold water, bring to a boil and serve hot. If you have parsley, a 
 little chopped, or a little chopped spearmint, will add relish. 
 
 Sauce for Meats, Delmonico's. — The following is Delmonico's 
 favorite sauce: " Take an ounce of ham or bacon, cut it up in small pieces and 
 fry in hot fat. Add an onion and carrot, cut up; thicken with flour, then add 
 a pint or quart of broth, according to quantity desired. Season with pepper and 
 salt, and any spice or herb that is relished (better though without the spice), 
 and let it simmer for an hour, skim carefully and strain. A wine-glassful of 
 any wine may be added if liked." 
 
 Remarks. — Cold roast or broiled beef or mutton may be cut into small 
 squares, fried brown in butter, and then gently stewed in the sauce above 
 described, and served as a stew. 
 
 The Famous Rhode Island or St. James' Chowder for Six. — 
 
 The Providence Journal saj's that some of its readers will recall the late James 
 Brown, whose social sayings have come down to the present, and shall not be 
 gainsaid. The following is his recipe for a chowder very famous in his day, 
 and not altogether forgotten in ours: 
 
 " Take 6 slices of good pickled pork (pig preferred), and fry them in the 
 bottom of a good-sized dinner-pot, turning the slices until they are brown on 
 
353 ■ DR. CHASE'S RECIPES. 
 
 both sides. Take out the sHces of pork, leaving the drippings in the pot. Take 
 7 lbs. of tautaug (a favorite fish along the New England coast) dressed (leaving 
 the heads on) or 10 lbs. of soup (tautaug to be preferred), and cut each in 55 
 pieces, unless small, when cut them in two. Place in the pot, on the drip- 
 pings, as many pieces of fish as will fairly cover the bottom of the pot. Throw 
 into the pot, on the fish, 3 handfuls of onions, peeled and sliced in thin slices. 
 Do not be afraid of the onions! Put in over this salt and pepper to taste, as in 
 other soups. Then lay on the six slices of pork, on the top of the pork the 
 rest of the fish ; cover this with 3 handfuls more of onions peeled and sliced. 
 (9 or 10 onions in both layers will suffice, though more will not injure it.) More 
 pepper and salt, to taste. Then pour into the pot water enough just to come 
 fairly even with the "whole, or partly cover the same. Put the cover on the pot, 
 place it on the fire. Let it boil gently and slowly for 30 minutes. It is to boil 
 30 minutes, not iiierel}' to be on the fire 30 minutes, and at all events let it boil 
 until the onion is done soft. Pour in at this point about a quart (a common 
 bottle) of best cider or champagne, and a tumbler full of port wine, and at the 
 same time add about 2 lbs. of sea biscuits. 
 
 " Note. — If, when the onion is done, you find there is not liquor enough in 
 the pot, soak the sea-biscuit in water for a few moments before putting them in, 
 I would recommend the practice generally. 
 
 " After the cider, wine and crackers are put in, there is no harm in stirring 
 the whole with a long spoon, thouglj it is not necessary. Then let the whole 
 boil again (not merely be over the fire) for about 5 minutes, and the chowder is 
 I'eady for the table. Before dishing up let the cook taste it and see whether it 
 lacks pepper and salt, when, if it cloes, it is a good time to add either. 
 
 " Note. — Also, never boil a potato in chowder. If j^ou want potatoes boil 
 them in a separate pot, and serve in a separate dish." 
 
 Chowder, the More Common, With Fish or Clams. — Slice 
 some fat salt pork quite thin ; put a layer in a suitable pudding dish, and strew 
 over it sliced, or chopped, onions, with plenty of pepper; then cut a haddock 
 (a species of codfish, but smaller), fresh codfish, or any other firm fish, into 
 steaks, or slices, and put on a layer; then a layer of slightly soaked crackers; 
 then pork, fish and crackers, until the dish is properly filled; pour over a .suit- 
 able amount (a pint or more) of water, and bake in an oven, or where you have 
 heat at bottom and top (used to bake chowder in a pit of well heated stones, all 
 around, under and over). Clam chowder is done the same, substituting clams 
 for tlie fish. 
 
 £gg Muffins. — Heat a dripping pan with as many muffin rings on it as 
 you desire. Butter them, and break an egg into each, put on a little salt, 
 pepper, and a bit of butter to each, and put into the oven and brown nicely. 
 Serve hot and you will find them nice, although not original with the author, 
 nor does he know with whom they originated, although he knows them good — 
 a new dish. 
 
 Frogs, How to Cook. — Somebody writes to tlie BlmJe how to cook 
 frogs, and does it so nicely I will use his own words for it. He says: As pot- 
 pies, stews and chowder they are a failure. The only legitimate way to cook a 
 frog is to fry him brown in sweet table butter. As a preliminary he must be 
 dipped in a batter of cracker dust, which should adhere closely when cooked, 
 forming a dainty cracknel of a golden brown color, with a crisp tang to it 
 when submitted to the teeth. The tender juices thus retained lose none of their 
 
DR. CHASES RECIPES. 353 
 
 delicate flavor, and the dainty morsel needs no condiments to give it an addi- 
 tional zest. Next to the pleasure of sitting on the borders of a frog-pond at 
 eventide and hstening to their sweet, melancholy ch-r-r-r-k is that of reviewing 
 a plate heaped high with the mementoes of a finished feast — the hones of the 
 " Frog that would a wooing go," and a goodly portion of his kindred. 
 
 Remarks. — Having eaten them done thusly, I can say try them every chance 
 you can get. They are splendid. 
 
 Boast Turkey, a Nice Way to Avoid Burning.— Having dressed 
 liim carefully, rub the inside well with salt, and hang up to drain an hour; then 
 wipe dry with a napkin the crop and inside just as your dressing is ready to be 
 put in; fill the place of the crop with the dressing and sew up, then the body 
 and sew also. The dressing maj' be simply fine bread crumbs, seasoned with 
 salt and pepper and a little butter, moistened with water or milk and a beaten 
 egg, and you may add sage, onions, oysters, raisins, etc., any or all of them; 
 or sage, thyme or marjoram or summer savory, as you like, have on hand or can 
 get; tie the legs to the body, so that they shall not sprawl by the heat. When 
 ready for the oven, melt a little lard and spread it over a clean white cloth and 
 lay over the turkey; then grease a paper the same way and lay over the cloth, 
 and a piece of thick dry brown paper over all ; put a cup of water in the pan, 
 and roast the turkej^ without basting, as the greased cloth and papers will keep 
 it moist and from burning. If the top paper scorches, replace it with another 
 until the turkey is nearly done; then remove all covering for a few minutes to 
 allow it to brown. Having stewed the giblets (heart, liver, gizzard, etc.) in a 
 little water while the turkey was baking, chop them fine, and with water or 
 broth in which they were stewed added to the gravy in the pan, thicken a little 
 with browned or unbrowned flour, as you prefer, rubbed smooth in a little cold 
 water, seasoning to taste; serve in a " boat" or bowl, as you have. 
 
 Remarks. — If a turkey, or other fowl or meats, are not covered in this way 
 they must be basted often to prevent burning, and you must also be more care- 
 ful for the first half hour or so not to have the oven as hot as you may if cov- 
 ered. One-and-a-half and two hours, according to the size of the turkey and 
 the heat of the oven, would be required to bake them nicelj^. Some people 
 stew and chop the giblets before hand and mix them into the dressing. Each 
 can suit herself in this free country; and a good many also, as well as the 
 author, like quite a sprinkling of cayenne pepper in the dressing, as it seems to 
 remove a peculiar fresh smell coming from the inside of the turkey. 
 
 Turkey, to Boil and to Pry, as in England. — 7b BnU. — ln 
 England turkeys are as often, if not more often, boiled than roasted, and eaten 
 with a sauce called " Golden Rain." Tryss (tie the legs and wings firmly) as 
 for roasting, to prevent their sprawling out by the heat, Have a kettle or 
 boiler large enough to hold water to fully cover the turkey, in which there has 
 been put a carrot, an onion, and a bunch of sweet herbs (if you are to do as the 
 English do), the water being boiling. Put in the turkey, breast down. After 
 it has boiled a minute or two, briskly, move back the boiler to simmer gently 
 from 1 to 3 hours, according to size of the turkey. 
 
 23 
 
334 DR. CHASE'S RECIPES. 
 
 The Sauce, or Oolden Rain. — Boil 3 eggs 10 minutes, and when cold 
 throw the whites and two of the yolks into cold water to keep their color. 
 Melt butter, 1 table-spoonful, in a saucepan; then remove from the fire and stir 
 in a spoonful of Hour (about 1 oz.); stir, or beat with a wooden spoon, till 
 smooth; put over the fire again and add }4, pt. of milk and stir till it thickens, 
 adding now a gill of cream, cutting the whites and the yolks of the eggs in the 
 water into dice, stir in, but do not break up the dice by too hard stirring, which 
 would spoil the golden as well as the white rain; bring to a boil after putting 
 in the egg-dice. Take up the turkey in time to drain nicel}' : then rub the yolk 
 of the other eg^ over the breast and in spots over the rest of the turkey, or rub 
 it through a sieve, thus in spots, to make it more golden. Pour the same upon 
 it, or serve it in a " boat " or bowl, as preferred. 
 
 Turkey, To Fry. — Not every one, however, knows how to fry turkey 
 Cut in neat pieces the remains of the turkej^ make a batter of beaten eggs and 
 fine bread crumbs, seasoned with pepper, salt, and pounded mace or nutmeg, 
 add a few sprigs of parsley; dip the pieces into this and fry them a light 
 brown. Take a good gravy, thickened with flour and butter, and flavored with 
 mushroom or other catsup, and pour over them. Serve with sippets and sliced 
 lemon. Few breakfast dishes are more delicious. — Confectioner. 
 
 Turkey and Other Poultry Hash or Breakfast Dish. — Cold 
 fowl of any kind may be turned into a hot breakfast dish as follows: Chop the 
 the meat very fine; put },^ a pt. gravy into a stew-pan with a little piece of but- 
 ter I'olled in flour, a tea-spoonful of catsup, some pepper and salt, the juice and 
 peel of half a lemon shred very fine, if j'ou like it; put in the turkey or chicken, 
 and shake it over a clear fire until it is thoroughly hot. The above proportions 
 are calculated for one cold turkey. It may be served with two or more poached 
 eggs. If there are not enough eggs to allow one for each guest, they should be 
 l>roken with the spoon and mixed with the hash just before serving. It should 
 t>e served piping hot. 
 
 Italian Cheese, or to Prepare Veal, Chicken, Turkey, etc., 
 for Picnics. — Take a 4 or 5 lb. piece of veal, boil it perfectly tender, then 
 remove all the bones, and chop the meat fine; add a grated nutmeg, as much 
 cloves, allspice, pepper and salt to suit; strain the liquor in which it was boiled, 
 and mix all together, put over the fire and .simmer till the liquor, on cooling a 
 little of it, will jelly; then put in molds or bowls till the next day, when it may 
 be sliced for sandwiches for the picnic or for company tea. Chicken or turkey 
 may be done in the same way. If you like, you can line the molds, or bowls, 
 with hard-boiled eggs, sliced, which adds to its appearance as well as its richness. 
 
 Chicken Fricasseed, TJpon Toast and Without.— Cut up a chicken 
 and put on to boil in a small (piantity of water. Add a seasoning of salt and 
 pepper, and onion if j'ou like. Stew slowly (covered) until tender; then add 
 rich milk, Jo Pt- (cream is all the better), with a little butter; and if you have 
 parsley, add a little of it chopped, just as ready to serve. Have the bread, 
 which has been cut thin, nicely toasted and lightly buttered, arranged on a 
 platter; then pour over the fricassee, and serve at once. Without the toast, 
 it is the common fricassee. 
 
DR. CHASE'S RECIPES. 355 
 
 Remarks. — A young turke}^ or a nicely dressed rabbit, treated in every way 
 the same as the chicken, will also make a nice fricassee. But our chicken 
 dishes would hardly be complete without a chicken currie, and perhaps, also, 
 chicken with green peas, botli of which I have obtained from a book entitled 
 "Indian Domestic Economy and Cookery," which I borrowed from a Mrs. 
 Bronson, whose husband. Dr. Bronson, had spent over 40 years in India, 
 as a missioniiry, but whose age and debility required him to return home, and 
 he was then (1881) living at Eaton Rapids, Mich. Dr. Bronson was very anx- 
 ious, if his health would allow, to return to his work: but being about 70 years 
 old, I told him I thought he had done all that duty required of him in that far 
 oflf country, and I doubted much if his health would ever allow his return. 
 This lady was his third wife, a faithful and true helpmate in his work. I 
 received .several items of information from her in relation to the Indian cus- 
 toms, in cooking, etc. , which helped me to understand the work above men- 
 tioned, much better than I otherwise would, their ways are so different from 
 ours. These items I shall mention in the different places where needed, in the 
 recipes I shall give from this work. They were married in India, where she 
 had lived several years before their marriage. The book was printed in Madras, 
 in 1853, at the "Christian Knowledge Society Press," and the copy she brought 
 with her showed signs of having been much used. My acquaintance with her 
 Wiis, as some say, purely accidental, others, providential. I was standing in the 
 door of the Frost House, Eaton Rapids, where I was stopping for the benefit of 
 the mineral springs and rest, when Mrs. Bronson, in passing with a baby car- 
 riage, having twin babies in it, stopped to talk a few moments with the land- 
 lady, who, with some other ladies, were also standing about, when one of them 
 knowing that Mrs. B. had recently come from India, asked her where the chil- 
 dren were born, to which the answer was: " In Assam," when I at once became 
 interested (as I had a cousin in that province of India), to know if they had 
 met; when, on learning his name (Mason) they had been neighbors and co- 
 workers for some years; hence my acquaintance with Mrs. B. and her husband, 
 and I thus obtained access to the book from which I lake the next recipe, and 
 a few others which are credited as above indicated. 
 
 My cousin had then been in Assam about seven years, in the mission work. 
 His health, and that of his wife, having already begun- to fail considerably, so 
 that during the following year (1882) he had to come home, more especially, 
 however, on his wife's account, whose health continued to fail very fast, and 
 although she seemed to recruit a little on her first arrival, or soon after, yet her 
 health had been so undermined by her stay in India, she died within a few 
 months after reaching her friends in America. But, notwithstanding the lives 
 of American women who go out as missionaries, are short in India, yet they 
 generally are so devoted to their work, or to their husbands, they seldom make 
 anj' complaint — they give themselves, and their lives, cheerfully, for the Mas- 
 ter's cause. Let none fail, therefore, to do their duty, 'although it should call 
 them to India. 
 
 Chicken Currie, With Rice, as Made in India. — Cut the chicken 
 into as many joints as possible. Take 1 onion and slice it finely and fry in a 
 
356 DR. CHASE'S RECIPES. 
 
 table-spoonful or more of ghee (the word used iu India for butter, but drip- 
 pings, or even lard, my informant, Mrs. Bronson, says is often used), sprink- 
 ling over the onion, 1 tea-spoonful of currie powder (which see). When the 
 onion is nicel}'^ browned put in the jointed chicken, and salt suflicient, and put 
 on a tea-spoonful more of the currie powder, and fry until nicelj'^ browned ; 
 then pour on sufficient hot water (see in remarks that milk, or the milk of cocoa- 
 nuts may be used) to cover the chicken, and stew (covered) until perfectly ten- 
 der. [Some of the native cooks boil the chicken tender before frying in the 
 currie, but my informant says this is not the best way.] Serve with plain boiled 
 rice, either in separate dishes, or, preferably, put the boiled rice on the platter, 
 pushing it out around the edge, then pour the currie into the middle, the white- 
 ness of the rice making fine contrast with the browned currie. — Indian Domes- 
 tic Economy and Cookery. 
 
 Remarks. — Young mutton, lamb, veal, and fish, when cut into suitable 
 pieces, Mrs. Bronson informs me, treated every way the same as chicken, makes 
 an equally nice currie, and are more frequently used as such in India than 
 chicken; but we Americans think there is nothing equal to chicken. This lady 
 gives me the plan of cooking the rice in India, and the use of the water in 
 which it is cooked, as follows: 
 
 To Boil the Rice India Fashion. — AYash it through 3 or 4 waters. 
 Have plenty of boiling water in a large kettle, put in the rice and boil very 
 briskly until tender; then pour in a cup of cold water, and pour into a colander; 
 when well drained, return to the kettle to steam a short time to dry out the sur- 
 plus water; then serve on the platter, or .separate dish, as above. 
 
 The rice water poured off is, says this lady, the best kind of starch, and is 
 used for that purpose by the washermen — men in India doing the washing 
 whollj'-. What a blessed thing it would be for some of the over-worked women 
 of our country if their husbands had to do the washing. Instead of spending 
 their time, and often the money their wives have earned by washing, for 
 whiskey! How long shall it continue? 
 
 The Milk of Cocoanuts is often used in India, sajs our informant, 
 and I think it would be very nice here, as well as there, instead of the water or 
 milk in which, or with which, to cook the currie, whether it be chicken, veal, 
 lamb, or fisli; and they also scrape out the meat of the nut, having a tool for 
 that purpose much like a scraper to remove letters from a box or barrel by ship- 
 pers, except that the edge is rounding to fit the inside of the nut, and has sharp 
 teeth like a saw, which makes the pulp fine and fit to mix into the gravy of the 
 currie. Such a tool could be very easily made b}^ an American black.smith, 
 taking him a cocoanut that he might get the shape for the toothed edge and 
 knowing wliat it was to be used for. 
 
 At a subsequent time, while in Eaton Rapids, I was invited to take tea with 
 Dr. Bronson, that I miglit partake of a currie prepared as above, by his wife 
 and an Indian gentleman, who had been several years in the University at Ann 
 Arbor, qualifying himself as a physician to go back to his country for the good 
 of his countrymen. He understood Indian cookery, and between them they 
 made a most excellent currie; and although it was pretty warm — I might say 
 
DR. CHASE'S RECIPES. 357 
 
 hot — with the currie powder, yet I liked it very much, and should be glad to 
 have a chance to eat of one every day in the week if not at every meal. It 
 warmed up my stomach nicely, and it is said to be a cure of dyspepsia. If 
 found too hot on the first trial to suit any one, use less currie powder next time, 
 and you can soon work to suit the taste of any family. I believe it to be 
 healthful, and they suit my taste exactly. 
 
 Chicken in Peas, as Cooked in India.— Cut the chicken into 
 joints, as for a fricassee or currie, and put into a sauce-pan with about a quart 
 of young shelled peas, a spoonful or two of ghee (butter), a small sliced onion, 
 and a nice sprig or two of parsley, and moisten more with drippings if thought 
 best; put on the fire, dusting with a little flour, and stew (covered) until done; 
 and add a little salt, and a little sugar, if relished, just before serving. — Indian 
 Domestic Economy and Cookery. 
 
 Remarks. — Their plan of making a fricassee is so much like ours above, I 
 need not give it. 
 
 Young Chickens, Nice Way to Cook.— Dress and joint them as 
 usual; place in a dripping-pan and just cover with sweet cream, season with a 
 little salt, pepper, and a little butter; and now set in the oven to cook, and by 
 the time the cream is almost cooked away the chicken will be done. They are 
 splendid done in this way. — Mrs. Wetsel, Ilarverville, Kan. 
 
 Remarks. — That is just what the author says: "They are splendid done in 
 this way." I should like to pick such a leg, or two, every day. Have just 
 cream enough left to put over the mashed potatoes as a gravy. 
 
 Chicken Belish, for Journeys, Picnics, or for Company.— 
 Dress as many as the occasion will require, joint and boil tender in as little 
 water as possible, salting nicely just before they are done; take up and remove 
 the skm. Remove all the meat from the bones; break the bones and boil them 
 and the skin a little while longer in the water; then strain it to have ready to 
 moisten with. Place a layer of dark meat, then a layer of white in a bowl, 
 seasoning with pepper and a little additional salt to each layer as put in, and 
 moisten with the juices or water in which they were cooked, and put on weights 
 till cold, when, with a very sharp butcher-knife, it may be cut in slices for the 
 picnic, journey, or the tea-table when company is present — too much labor for 
 common, as they are good enough for general use without so much labor. 
 Chicken meat is so tender and soft it is very difficult to chop it, hence we do 
 not advise it, unless the chopping-knife is sharper than they are usually found. 
 
 Roast Pigeons and Bread Sauce for Same.— Dress, wash and 
 wipe dry, t, e , absorb all the water you can with a napkin or towel, unless you 
 have plenty of time to drain them dry. Truss them, secure the wings and legs 
 to the body by .skewers or twine; mix salt and pepper together and rub them 
 well on the inside, and also put a piece of butter into each, the size of a large 
 shell-bark hickory nut. Lay upon sticks in the dripping-pan, put in hot water 
 and butter to baste with, and put into a quick oven, covering with brown paper, 
 if needed, to prevent burning. If the oven is hot enough, 30 to 45 minutes will 
 do them nicely, if basted often enough. 
 
358 DR. CHASE'S RECIPES. 
 
 Bread Sauce far Same, and for all Poultry, Meats, etc. — Milk, J^pt. to 1 pt., 
 according to the amount needed; fine bread crumbs, 1 cup; an onion, small or 
 large, whether you use J^ or 1 pt. of milk; butter, 1 to 2 table-spoonfuls, as you 
 take it out of the lump not melted; salt, pepper, mace, and parsley, if you have 
 them and like them; Directions — First boil the sliced onion 1 minute in 
 water, then pour that off and put in the milk and cook it well ; then put in your 
 bread crumbs; or, if you wish to be very nice, strain out the onion; put in 
 seasoning with the butter, and let the bread crumbs have time to soften; stir 
 well, and bring to a boil, adding boiling milk or boiling water if too thick. 
 
 Remarlcs. — The drippings from the pigeons or other poultry may be put in 
 in place of the milk or water. The onion, of course may be left out, if not 
 relished, and any other flavor substituted, as summer savory, thyme, marjoram, 
 lemon peel and juice, etc., or nothing, so as to suit everybody. 
 
 But now I have an animal to introduce, the name of which I am so unfam- 
 iliar with I hardly know where to place him, whether among the meat-producing 
 beasts, or the family of fowls; still, I know so many will like to try a few of 
 his " rare-bits," I will give him a place among the choicest recipes I have in the 
 nature of dishes. But as he is taken partly from the beast and partly from the 
 fowls, we will call him the 
 
 1 . GOLDEN BUCK, OR WELSH RAREBIT- English Style. 
 — A golden buck is, in other words, simply a Welsh rarebit, with a poached 
 egg on his back. I will first give the true one, as directed by Warne's (Eng- 
 lish) Model Cookery: Time, 10 minutes; % lb. of cheese; 3 table-spoonfuls of 
 ale; a thin slice of toast. Grate the cheese fine, put to it the ale, and work in 
 a small saucepan over a slow fire, until it is melted. Spread it on the toast, 
 and send it up boiling hot. Now for the " buck " part of it: 
 
 2. Take fresh, but rather rich cheese and cut into small even-sized pieces, 
 the amount to be regulated by the number of rarebits needed, and melt upon a 
 rather slow fire. If the cheese be dry, add a small quantity of butter. A lit- 
 tle — say a wine-glass full to each rarebit — sour ale; or, in its absence, fresh ale, 
 should be added as the cheese melts. After the cheese is thoroughly melted 
 and the above ingredients stirred in, add a small quantity of celery salt, and 
 immediately pour upon a piece of toast previously placed upon a hot plate. 
 By placing a poached egg upon this it immediately becomes a golden buck. 
 The further addition of a slice of broiled bacon renders it a Yorkshire buck. — 
 NeiD York Revieio. 
 
 Remarks. — For those with good digestion either of the "bucks" will be 
 found nice. For me, I should prefer not to have the ale sour, but fresh, and 
 nice, so I think, would most others. I will give a few more recipes for a 
 plainer, or more Americanized way of making the Welsh rarebit (generally 
 called rabbit), which will be less troublesome to make, and also more easily 
 digested. A young, but experienced housekeeper, of Brinton, Pa., gives the 
 following: 
 
 Welsh Rarebit. — Chop fine, with a knife, pieces of drj^ cheese (sharp 
 cheese is best), and to 1 pt. of this allow 1 pt. of milk. Have the milk boiling 
 
DR. CHASE'S RECIPES. 359 
 
 hot and stir into it the cheese, stirring all the time until it becomes pretty well 
 dissolved, then add a beaten egg, a little salt, and when it has all come to a boil 
 your rarebit is done. Some persons prefer browning in the oven before send- 
 ing to the table, but it is best eaten as soon as cooked, as the cheese is apt to 
 separate from the milk if allowed to stand long after it is ready. 
 
 Welsh Rarebit, Plain.— Rich, crumbly cheese, i^ lb. ; butter, 1 table- 
 spoonful; rich milk, 1 gill; toast. DiRECTroxs — Put the milk and butter into 
 a frying pan, and crumble in the cheese upon the stove, constantly stirring 
 vuitil ail is dissolved together; then pour upon thick toast that has been dipped, 
 quickh^ in and out, of boiling milk; served hot it is a rare dish for a healthy 
 stomach. And for a healtliy man a poached egg raay be put upon each piece 
 of toast, as served, which will make it a second cousin, at least, to the golden 
 buck, given above. 
 
 Welsh Rarebit, Excellent. — Fresh cheese, the size of a tea-cup; a 
 large cup of sweet milk; a table-spoonful of butter; a pinch of dry mustard; a 
 little red (cayenne) pepper; 2 soda crackers; 1 agg. Diuections — Roll the 
 crackers; beat the egg\ cut the cheese in thin, small slices; place them in the 
 frying pan with the milk; add beaten egg, butter, mustard and pepper; stir in 
 tlie rolled cracker gradually. As soon as all is thoroughly mixed turn the mix- 
 ture out, and send to the table in a covered dish. To be eaten with dry toast. 
 
 Welsh Rarebit, Delicious. — The New York Post says that Welsh 
 rarebit is delicious when made after this rule: Half a pound of cheese, 3 eggs, 
 1 small cup of bread criuubs, 2 table-spoonfuls of melted butter, mustard and 
 salt to taste. After beating the cheese in an earthen dish add the other ingre- 
 dients, then spread on the top of slices of bread, toasted or not, as you choose, 
 and set in the oven to melt. 
 
 Remark.^. — I will close with one which is more particular in its quantities, 
 and also has a caution or two in the use of seasoning, avoiding skim milk 
 cheese, etc. ; and although it recommends the Parmesan cheese, yet, I will say, 
 our good, rich, new milk cheese, having some age, will be found nice enough 
 for all common purposes. If a very nice dish is desired, get the Parmesan, as 
 mentioned below. It is as follows: 
 
 Welsh Rarebit With Parmesan Cheese.— Boil % pt. of milk; 
 have the cheese rich enough to melt; chop y, tea-cupful of it to every % Pt- of 
 milk; the yolk of 1 egg is lightly beaten with a fork, and have it ready when 
 the cheese is melted; turn the cheese into the boiling milk and stir until the 
 former dissolves. Welsh rarebit cannot be made from skim milk cheese. Par- 
 mesan cheese makes delightful dishes, but is expensive. Stir in the yolk of the 
 egg, adding salt and pepper, and serve on toast or alone. Cheese dishes require 
 little seasoning, and the salt and pepper should be used sparingly. 
 
 Remar/cs. — This Parmesan cheese is made in Parma, Italy, but I think our 
 best American cheese is all that need be required, but each must please her- 
 self — you certainly have the opportunity of choosing, from the variety given ; 
 but, as it is the man who furnishes the largest number of the best recipes, for 
 any given department, who makes the best receipt book, the author, in keeping 
 
360 DR. CHASE'S RECIPES. 
 
 with his " First and Second Receipt Books,' has endeavored, and he thinks, 
 succeeded, in making his " Tliird and Last," the best even of his own writing; 
 and far better than any with wliich he is acquainted, by any otlier author. 
 
 Minced Veal, With Poached Eggs,— Mince cold roast, boiled or 
 broiled veal quite finely; fry a chopped shallot (a small bulbous plant much like 
 a garlic, but if as strong as a garlic the author would prefer a small onion in 
 its place) in plenty of butter; when it is a light straw-color, add a large pinch of 
 flour and a little stock; then the mince meat, with chopped parsley, pepper, salt 
 and nutmeg to taste; mix well; add more stock, if necessary, and let the mince 
 gradually get hot by the side of the fire. When quite hot, stir into it, off the 
 fire, the yolk of an egg and the juice of a lemon, to be strained and beaten up 
 together. Serve with sippets of bread, fried in butter, round it, and 3 or 4 
 poached eggs on top. 
 
 Remarks. — The sippets of bread are first dipped into milk, or a beaten ^gg, 
 before frying; and bread is a very nice thing thus fried for a breakfast dish, 
 with fried meats of any kind, whether eggs are used or not. 
 
 Escaloped Veal. — Chop cold cooked veal fine, put a layer in a baking- 
 dish, alternating with a layer of powdered crackers, salt, pepper and butter, 
 until you fill the dish. Beat up 2 eggs, add a pint of milk, pour it over the 
 veal and crackers. Cover with a plate and place in the oven until nicely 
 heated through, then remove the plate to brown it nicelj' before serving. 
 
 Oysters may be treated the same way, baking longer to cook them through; 
 the same of chicken or any other cold meats that are very tender; all make a 
 nice disli if properly done. So, also, veal in the following manner: 
 
 Jellied Veal. — Wash a knuckle of veal and cut it into pieces. Boil it 
 slowly until the meat will slip easily from the bones. Take it out of the liquor, 
 remove the bones, and chop the meat fine. Season with salt and pepper, spices, 
 and sweet herbs. Put back into the liquor and boil until almost dry. Turn 
 into a mold and let it remain until next day. The juice of a lemon stirred in 
 just before taken from the fire improves it. Garnish with parsley and thin 
 slices of lemon, if you have them and like them. — Buffalo {N. T.) Express. 
 
 Curried Veal or Chicken. — Nice veal cutlets, 2 lbs., or a good plump 
 but tender chicken will require about 2 cups of milk, \% cups of pounded 
 crackers, 1 egg, butter the size of an egg, salt, dr}"^ toast, and 1 tea-spoonful, 
 more or less, as you like it hot or not, of the cayenne and other spices in the 
 currie powdci-. Directions — Chop veal or chicken (cold from previous boil- 
 ing) finely, put the milk on the fire, with the cracker-crumbs, salt and curried 
 powder, and as soon as it boils up add the meat, and when the meat is hot the 
 egg and butter. Serve hot on the dry buttered toast. 
 
 Remarks. — This will be found remarkably fine for lovers of currie; and it 
 will be fine also simply to cut the veal or chicken in pieces suitable for frying, 
 then season the same, using the milk or not; if used, seasoning it as before and 
 stewing in it for a time, then finishing by frying in the butter and using the 
 milk as a gravy for potatoes, etc. I am very fond of the curried chicken; the 
 veal I have not tried, but know I should like it for the curries' sake. 
 
DR. CUASE'S RECIPES. 361 
 
 Gravy w Sauce for Veal or Chicken. — Put ji table-spoonful of butter into a 
 hot frying-pan. When it begins to brown dust a table-spoonful of flour into it, 
 stirring constantly with a spoon; add salt and pepper; then stir in 1 pint of 
 milk — cream, if you have it — let it boil 5 minutes, and it will be ready to pour 
 over these fried meats, or to serve with roasts. Some people think that a little 
 stewed tomatoes in the gravy for roast or fried meats is an improvement. The 
 author prefers them without it. 
 
 EGGS — How to Boil for Health.— The objection to the common way 
 of boiling eggs is this: The white under three minutes rapid cooking becomes 
 tough and indigestible, while the yolk is left soft. When properly cooked eggs 
 are done evenly through like any food. This result may be attained by putting 
 the eggs into a dish with a cover, and then pouring upon them boiling water, 2 
 quarts or more to a dozen eggs, in a covered tin pail, and set them away from 
 the stove for 15 minutes. The heat of the water cooks the eggs slowly and 
 evenly and sufficiently, and to a jelly-like consistency, leaving the center or 
 yolk harder than the white, and the Ggg tastes as much richer and nicer as a 
 fresh egg is nicer than a stale egg, and no person will want to eat them boiled 
 after trying this method. 
 
 Remarks.— 1 have tried this writer's instructions, although I do not know 
 who he was, and find him correct for my taste, and I think it the true way to 
 boil eggs, and mostly of general adoption. I will also add an item from a wri- 
 ter in a medical journal upon the healthfulness of hard-boiled eggs in dyspep- 
 sia, hoping and believing that it is a true account of what they have done, 
 although the writer's name is not given, nor the place the journal w^as pub- 
 lished. The writer says: 
 
 Healthfulness of Hard-Boiled Eggs in Dyspepsia.— "We have 
 seen dyspeptics who have suffered untold torments with almost every kind of 
 food. No liquid could be taken without suffering. Bread became a burning 
 acid. Meat and milk were solid and liquid fires. We have seen those same 
 sufferers trying to avoid food and drink, and even going to the enema syringe 
 for sustenance. And we have seen their torments pass away, and their hunger 
 relieved by living upon the white of eggs which had been boiled in bubbling 
 water for 30 minutes. At the end of a week we have given the hard yolk of 
 the egg with the white, and upon this diet alone without fluid of any kind we 
 have seen them begin to gain fiesh and strength and refreshing sleep. After 
 weeks of this treatment they have been able with care to begin upon other 
 food. And all this," the writer adds, "without taking medicine." He says 
 that hard-boiled eggs are not so bad as half-boiled ones, and ten times as easy to 
 digest as raw eggs, even in egg-nog. 
 
 Remarks. — See the remarks just above, and let none who are suffering in a 
 similar manner fail to give this a faithful trial. See, also, "Voltaire's Food for 
 Dyspeptics " in this work. 
 
 Remarkable Use of Long Boiled Eggs, for Typhoid Fever 
 Patients. — After having written the two above items, I was speaking of them 
 to a homeopathic physician of our city — Toledo, O. — June 19th, 1883, when 
 
363 DR. CHASE'S RECIPES. 
 
 lie said : "I have given three eggs wliich had been boiled an hour, at one time, 
 to a patient just recovering from typlioid fever, without the least distress or suffer- 
 ing, digesting well and improving the patient's strength, while those only boiled 
 lo minutes did give distress," etc. Tliis to me was remarkable indeed ; but, 
 nevertheless, I have not a doubt of its correctness. He claimed that, like 
 cooking meats, 15 minutes only, "sets," or toughened the albumen (the white 
 of an egg is pure albumen, much like that part of veal which will form jelly, 
 by long boiling), and, hence, that no stomach could digest it ; wliile an hour's 
 boiling cooked it done, as we say of boiling veal, or other, naturally young 
 and tender meat, chickens, etc. The reasoning is good, and may be tried with 
 safety', 1 egg, only at a time, at first, with weak tj'phoid, or other patients. 
 
 Egg Gruel, Mulled. Jelly, etc., for the Sick.— Beat the yolk of 1 
 egg with a table-spoon of sugar till very light ; on this pour % of a cup of 
 boiling water ; on the top put the white of the egg beaten to a stiff froth, with 
 a tea spoon of pow^dered sugar ; flavor with something as unlike other flavors 
 the invalid has had as you can give him. Mulled (to mull is to soften by heat, 
 adding hot water, spices, etc. As Gay says : ' ' Drink new cider, mulled with 
 ginger warm " (it is not hard to take, even if not sick); jelly is another drink 
 which may be taken with pleasure, i. c.,beat a table-spoon of red or black cur- 
 rant jelly with the white of an egg and a little sugar ; pour over this a small 
 cup of boiling water ; break a cracker in it, or a thin slice of toasted bread. 
 
 Remarks. — This would properly belong with drinks for the sick, which 
 see; but it had been placed with the other egg receipts, so I give it a place 
 here. 
 
 Eggs, Some of the More Common Ways of Cooking. — 
 Poached. — It is now well understood that to poach an egg is to break it into 
 boiling water and to dip some of the water, with a spoon, upon it, or them, as 
 the case may be, until cooked to suit; tlien lift with a skimmer, upon a plate, 
 or upon slices of buttered toast, or into egg cups, in which a bit of butter has 
 just been put, and let each, otherwise, season to suit themselves. 
 
 Eggs, Scrambled. — Put a tin basin upon the stove, in which you have 
 put a table-spoon of butter, for i^ doz. eggs; when the butter is melted, the 
 eggs having been broken into a dish (to see each is good) put them in, and 
 as soon as cooked upon the bottom a little, begin to stir, or lift them with a 
 spoon from the bottom, till all has had its turn upon the bottom, and conse- 
 quently done, or thickened to suit. Serve hot, generally, for Sunday's tea, 
 with bread and butter. 
 
 Egg Omelet. — A French writer says the "secret of an omelet is the 
 know how !" — I wonder if that is not the secret of doing anything well? He 
 then gives us the Bordeaux, or French fashion, which is good. He says: "Tilt 
 the pan, to allow the eggs to run to the lower side, and scrape down from the 
 upper half perfectly clean, jiushing all the egg to the lower half. Pepper and 
 salt. When set, turn over back on to the clean half of the pan, brown and 
 serve. But if you do not put a table-spoonful of cold water to each egg in mak- 
 ing an omelet, it will be leathery (tough). If you pixt milk or flour it is not an 
 
DR. CHASE'S RECIPES. 363 
 
 omelet, but a pancake. To take up, take hokl of the pan with the palm upper- 
 most, place your plate over the pan and turn it quickly." 
 
 Remarks. — Most people have been in the habit of using milk, or flour, or 
 both, while the Frenchman's plan leaves them tender and digestible. 
 
 Egg Omelet with Green Corn or Bread Crumbs. — Boil 1 dozen 
 ears of nice corn 25 minutes, split the ro^s lengthwise with a sharp knife, then 
 with a dull knife press out and scrape easily, to leave the hull as much on the 
 cob as possible: add to this pulp 5 well-beaten eggs, season to taste, and fry to 
 a nice brown in a little butter, turning over as a whole, or as the Frenchman 
 above, on a clean half of the pan. In the absence of green corn, 1)^ cups of 
 bread crumbs will make a good omelet. 
 
 Remarks. — Omelets should be served at once when done, as thej'fall if they 
 stand after being dished up. 
 
 Egg Omelet with Oysters. — An egg omelet with oysters may be a 
 new dish to some cooks, but I can assure them that it will be a favorite, if the 
 family like oysters. Stew a dozen oysters in their own liquor, if possible, if not, 
 use a very little water ; roll 3 or 3 lumps of butter the size of butternuts in flour, 
 and put in and let it come to a boil; salt it well, and add black or cayenne pep- 
 per to suit your taste. Take out the oysters and chop them, and, if necessary 
 to make them thick, add a little flour; then put the oysters in again and set the 
 saucepan in which they are back on the stove while the eggs are being fried.. 
 Beat 6 to 10 eggs until very light, and add to them 3 table-spoonfuls of cream 
 or rich milk; fry in a well-buttered frying-pan. When done remove to a hot 
 platter or deep plate and pour the oyster sauce over it. Serve while hot. — New 
 Toi'k Eveniitg Post. 
 
 Eggs-in-the-Nest— A Nice Dish for Breakfast or Tea. — Beat 
 to a froth the whites of 6 eggs; a little pepper and salt; pour into a buttered 
 baking tin, dip upon it 6 table-spoonfuls of nice cream, 1 only in a place; upon 
 each spoonful of cream drop 1 of the yolks whole (being careful not to break 
 them); place in a moderately hot oven to cook, and serve hot, as omelet 
 should be. 
 
 Remarks. — I am very sorry I can not give credit to the originator of this 
 dish, as her name ought to have gone with it, as it will be found especially nice, 
 if neatly done. Where I first saw it there was no name given. 
 
 I will now close the meat and egg dishes with directions how to take care of 
 pigs' heads, sausage, etc. ; then take up the vegetable question. 
 
 Head-Cheese, Souse, etc. — For the head-cheese, take the pigs' 
 heads, feet, ears, etc., and after .soaking and cleaning nicely, cut off the lower 
 jaw (some cut this off first, as it is very nice cooked with cabbage); boil 
 until the bones can be easily removed ; then chop fine with onions, 1 or 3 for 
 each head, add salt and pepper, and place in molds till cold. It is usual, 
 however, when these are cooked, to make a meal off them, and chop up 
 the balance for the head cheese, and some persons prefer to eat it all as 
 sauce cold, rather than take the labor of chopping, seasoning, etc. Every 
 one can please themselves. They should all be soaked over night in salt 
 water before cleaning them. 
 
364 DR. CHASE'S RECIPES. 
 
 Remarks. — My own choice is for an ear, or some other part having 
 plenty of skin, but not much fat. I am a great lover, also, of sage or sum- 
 mer savory in seasoning any kind of fresh meats, in preference to any other 
 of the "sweet herbs," as they are called. 
 
 VEGETABLE DISHES— How to Cook.— I will first take up the 
 sweetest (?) vegetable we have — truly, however, one of the most healthful, if not 
 the most healthful, of all our vegetables. It is very much used, but ought to 
 be used more extensively than it is in every family in the land. I refer to 
 the well-known 
 
 Onion, How to Cook It with Milk or Cream, Avoiding the 
 Strong Flavor. — Peel, wash, and slice (under water to prevent affecting 
 the ej^es), 3 to 6, according to the size of the family, put into boiling water 
 and boil 1 to 2 minutes, and drain off the water (which removes the acrid 
 oil in which their peculiar sweet flavor resides); then pour over them a cup 
 of scalding milk (cream is better still), in which a pinch of soda has been 
 dissolved; put in a table-spoonful of butter, and cook till tender; pepper and 
 salt, and stir % a tea-spoonful of corn starch or flour in a little cold milk 
 and stir in, continuing to simmer a minute or two longer; then, if you have 
 parsley, chop a little of it — 3^ dozen sprigs — and put in the last moment 
 before dishing up, and if you don't say it is a sweeter and more palatable 
 vegetable than you sup])osed, the author will be very much disappointed. 
 
 RICE — Its Valiie and. How to Cook It. — Rice is being used much 
 more, of late years, than formerly. It is very often substituted for potatoes, 
 even at dinner, as it is much more nourishing, and more easily digested; and 
 although it may cost a little more than potatoes generally, yet it is relatively 
 cheaper than oatmeal, and other grain grits, and certainly more palatable. It 
 should always be cooked in a rice kettle, (which see, described in a note follow- 
 ing Tapioca Puddings; some people call them farina kettles, because equally 
 valuable to cook farina, oatmeal, or any article liable to burn in an ordinary 
 kettle. The rice, or farina, is put into an inside dish having a cover, and itself 
 forming the cover of the outside one, which contains the water), which prevents 
 any possibility of burning, on the same principle as a glue kettle. Only water 
 enough is put upon the rice to moisten it nicely, which really steams it rather 
 than boiling proper, in the usual, or large amount of water. If boiled in a 
 common kettle, as formerly, 3 cups of water are required to every 1 cup of 
 rice, with a little salt, in either case. When done, remove the cover, to allow 
 the steam and water to escape — to dry it off, for a few minutes only, and the 
 rice comes out a mass of snow white kernels, separate and distinct from each 
 other; and as much superior to the soggy mass, of the old way, as a nice, dry 
 and mealy potato is better than a water-soaked one. With the rice kettle to 
 boil it in, 1 cup of water is enough for 1 cup of rice; and after it begins to boil, 
 20 minutes is the usual time. It should be taken, our poured into a deep dish 
 or tureen (so it may be covered wlien steamed dry) and let it stand, uncovered, 
 before the fire, in only a moderately warm oven, with the door open, a few 
 minutes, to dry off the surplus water, sending to the table hot. To be eaten 
 
DR. CHASE'S RECIPES. 365 
 
 with butter and sugar, or these to be creamed together, half as much butter as 
 sugar, if prefered. The Chinese, or East India cooks, you will sec by referring 
 to the remarks following Chicken Currie, boil their rice in a large amount of 
 water, drain it off to use as starch, then put the rice back into the kettle and 
 put over the fire again, to dry off the steam, or surplus water. See next recipe 
 for the old way of cooking rice in the south, which is much the same as the 
 India plan, above referred to. Using so much water to boil it in, then pouring 
 it off, would seem to me, at least, to take away much of its nourishment ; but 
 still as they use this water in place of starch, like the India washerman, they 
 may have the best of us after all, as the southern ladies are very much in favor 
 of stiff dress skirts, judging by the rustle of those who staid this summer in 
 the north. This is, probably, as cheap a way as they can get their starch, as 
 they raise the rice in the south. 
 
 Rice, Southern Mode of Cooking. — Pick over the rice and wash it 
 in cold water; to 1 pt. of rice put 3 qts. of boiling water and i^ tea-spoonful of 
 salt; boil it just 17 minutes from the time it begins to boil; turn off all the 
 water; set it over ataioderate fire with the cover off, to steam 15 minutes. Take 
 care and be accurate. The rice water first poured off is good to stiffen muslins. 
 
 Rice Merange, Baked. — Rice, 1 cup; milk, 1 qt. ; 4 eggs; 2 lemons; 
 powdered sugar, as below. Directions — Boil the rice 10 or 15 minutes, in the 
 milk in a rice kettle, or tin pail, as mentioned before, and pour into a buttered 
 pudding dish; grate in the yellow of the lemons; add the yolks of the eggs, 
 beaten slightly, with 5 table-spoonfuls of the sugar, and place in the oven to 
 bake, }4, to % of an hour. To make the merange, or meringue, beattlie whites 
 with 7 table-spoonfuls of sugar, and the juice of 1 lemon. Place this upon the 
 top to brown nicely, just before serving. May be served with butter, 1 spoon- 
 ful, to 2 of sugar, rubbed together; or cream sauce, as preferred. The juice 
 of the other lemon will make a nice lemonade. 
 
 Rice MuJSGins. — To 1 qt. of sour milk 3 well beaten eggs, a little salt, 1 
 tea-spoonful of soda and enough of rice flour (or cold mashed rice) to thicken 
 to a stiff batter. Bake in rings. 
 
 Rice Snow. — Five table-spoonfuls of rice flour; 1 qt. milk; 4 eggs — the 
 whites only — whipped light; 1 table-spoonful of butter; 1 cup powdered sugar; 
 a pinch of cinnamon and same of nutmeg, vanilla or other extracts for flavor- 
 ing; a little salt. Directions — Wet up the flour with cold water and add to 
 the milk when the latter is scalding hot; boil until it begins to thicken; put in 
 the sugar and add spice; simmer 5 minutes, stirring constantly, and turn into a 
 a bowl before beating in the butter; let it get cold before flavoring it; then whip 
 a spoonful at a time, into the beaten eggs; set to form in a wet mold; put sweet 
 cream around it. This is delicate and wholesome fare for invalids; if you wish 
 to have it especially nice, add }^ pt. of cream, whipped light and beaten in at 
 the last. 
 
 Rice Custard. — Into 1 qt. of boiling water stir 2 table-spoonfuls of rice 
 flour, dissolved in a little cold milk; add 2 well beaten eggs to boiling mixture; 
 sweeten and flavor to taste. 
 
366 DR. CHASE' 8 RECIPES. 
 
 Rice Blanc Mange. — Sweet milk (14 cream if you have it), 1 qt. ; rice 
 flour, % of a cup; vanilla or lemon extract, or rose water, to taste; cream and 
 and sugar, or raspberry or other jelly to serve with. Directions — Heat the 
 milk to tlie boiling point before stirring in the rice flour; and continue to stir 
 constantly for 1^ an hour, or until cooked so thick that you know it will harden 
 in the cups, or molds, to avoid burning, unless it is cooked in a rice kettle. 
 Flavor the last thing, when a little cool. 
 
 Red Rice, a Danish Dish. — Take ripe, red currants, \% pts. ; very 
 ripe raspberries, 1 pt. ; water, 1 qt. ; rice flour, 1 cup; sugar to taste, according 
 to the acidity of the currants. Directions — Stew the currants until the juice 
 flows freely, add the raspberries just before the currants are ready to strain; 
 then return to the sauce pan, add the sugar; then the rice flour, stirring smoothly, 
 and pour into molds; and when cold turn out upon a glass dish. Thicken with 
 cream and sugar if desired. It may be made with red currant jelly, and rasp- 
 berry jelly, in place of the fruits, out of their season. 
 
 OATMEAL— For Bone and Muscle; or, as Food and Drink 
 for Laborers. — Liebig has shown that oatmeal is almost as nutritious as the 
 very best English beef, and that it is richer than wheaten bread in the elements 
 that go to form bone and muscle. Prof. Forbes, of Edinburgh, during some 
 20 years, measured the breadth and height, and also tested the strength of both 
 the arms and loins of the students of the University — a very numerous class, 
 and of various nationalities, drawn to Edinburgh by the fame of his teaching. 
 He found that in height, breadth of chest and shoulders, and strength of arms 
 and loins, the Belgians were at the bottom of the list, a little above them the 
 French, very much higher the English, and highest of all the Scotch and Scotch- 
 Irish, from Ulster, who, like the natives of Scotland, are fed in their early 
 years with at least one meal a day of good milk and good oatmeal porridge. 
 
 As a Drink. — Speaking of oatmeal an exchange remarks that a very 
 good drink is made by putting about 2 spoonfuls of the meal into a tumbler of 
 water. The western hunters and trappers consider it the best of drinks, as it is 
 at once nourishing, stimulating and satisfying. It is popular in the Brooklyn 
 navy yard, 2% lbs. of oatmeal being put into a pail of moderatelj^ cold water. 
 It is much better than any of the ordinarj^ mixtures of vinegar and molasses 
 with water, which farmers use in the haying and harvest field. — New York Mail. 
 
 Remarks. — I know the value of oatmeal as a food; and I have not a doubt 
 of its value as a drink; putting the meal to common water for the drinking, by 
 laborers, when at work. My son and myself drank of it, as used by the 
 laborers on the Brooklyn bridge, as we visited that structure, passing through 
 there to the Centennial in 1876, and liked it very much; and the superintend- 
 ent said he should not be willing to even trj^ to do without it; though I think 
 they only put 1 lb. to a pail of water. It would certainly be very nourishing 
 with 2 table-spoonfuls of it to a glass of water, as spoken of by the exchange 
 above, half the amount would meet my own ideas, as sufllcient, even when the 
 nourishment was especially needed. 
 
 Oatmeal Porridge, Scotch, and Cracknels, or "Scotch Ban- 
 
Dlt. CHASE'S RECIPES. ' 367 
 
 nocks." — An Englislnvoman in the GerniantoAvn (Pa.) Telegraph gives the 
 following instructions to make 
 
 Oatmeal Porridge. — "Oatmeal porridge is especially suitable for chil- 
 dren. It nourishes their bones and other tissues, and supplies them in a 
 greater degree than most foods with the much needed element of phosphorus. 
 If they grow weary of it, they can be tempted back with the bait of golden 
 syrup, jam, or marmalade, to be eaten with the porridge. The Irish and 
 Scotch make their porridge with water, and add cold milk, but the most agree- 
 able and mitritive way is to make it entirel}^ with milk, to use coarse oatmeal, 
 and to see that it is not too thick." The following is a good receipt: 
 
 Bring a quart of milk to the boiling point in an enamel-lined .sauce-pan, 
 and drop in by degrees 8 oz. of coarse oatmeal; stir till it thickens, and then 
 boil for half an hour. The mixture should not be too thick, and more milk 
 can be added according to the taste. 
 
 For the Cracknels, or Scotch Bannocks, to Keep a Year.— 
 
 Take the finest oatmeal and stir in barely enough water to wet it through; add 
 a pinch of salt; let it stand for 10 minutes to swell; then roll it out a quarter of 
 an inch in thickness, first flouring the board and rolling pin with wheaten flour; 
 cut it with a biscuit cutter, and bake in a moderate oven; these cakes will burn 
 quickly and only require to be of the lightest brown. If put in a close jar they 
 will keep for several months. In the Highlands they preserve their bannocks 
 in the barrels of oatmeal and keep them a year or so." 
 
 Oatmeal Mush. — The true way to make oatmeal mush is in a rice-kettle; 
 but if you have it not, a porcelain lined one is next be.st; iron will do. If made 
 in the rice or double kettle; simply water enough to cover the meal is enough; 
 then cover the dish and cook till done, without fear of burning. To make in 
 an open kettle, put in water sufficient to make the right quantity, and bring to 
 aboil; adding a little salt; then stir in coarse oatmeal until it is as thick as you 
 wish to eat it; then slip back on the stove to simmer slowly for half an hour, or 
 till done. Eaten with meat, or served with milk, milk or sugar, or cream, as 
 desired. 
 
 Oatmeal to Cook in an .Earthen or Stone Jar.— To one cup of 
 
 of coarse oatmeal, add 1 qt. of cold water, in a stone jar; set it in a kettle of 
 boiling water and boil 1 hour; do not stir it; serve with sugar and cream. — 
 Alice Kimball, Winfield, Lnca. 
 
 Remarks. — This plan of cooking in an earthen crock in a kettle of water is 
 perfectly safe, and not the least danger of scorching, whether it be oatmeal, 
 hominy, corn, or wheat grits, cracked whpat, corn-starch, sea-moss, farina, or 
 any of the nice breakfast dishes, mixed or cooked in milk. Even in cooking 
 beans there is nothing better to bake them in than a stone jar. I cannot better 
 close this subject than with a quotation from Cassell's (Scotch) Magazine, which 
 says of oatmeal : 
 
 "We have called it the food for bones as well as brain; muscle as well as 
 mind, To the laboring, or artisan class, it commends itself as an article of diet 
 on account of cheapness, the readiness and economy with which it can be 
 
368 DR. CHASE'S RECIPES. 
 
 cooked, and, while it is easily digested, it contains, as we have seen, a larger 
 proportion than wheaten bread of the elements that go to form bone and mus- 
 cle. The best Scotch oatmeal costs 2-pence a pound, and this contains far 
 more true nourishment, in the opinion of some medical men, than the same 
 weight of Liebig's extract. It commends itself to literary men, and all work- 
 ers who earn their bread by the sweat of their brains. There are, as we happen 
 to know, several well-known authors, who, though born and bred this side the 
 Tweed, nevertheless swear by oatmeal porridge as a brain-inspiring compound. 
 Then, as to its palatableness, we ourselves have long held the belief that not 
 only is porridge rich in nutritive matter, but when nicely cooked, and eaten 
 with new milk, is simply delicious, a dainty dish, fit, indeed, to set before any 
 king." 
 
 RemarJcK, — The only objection that can possibly be raised against oatmeal 
 in the United States is its cost. With the "Yankee" determination in this 
 country to double our money every time we "turn" it, it costs in this city, 
 Toledo, 1883, 5 cents per lb. which is double what it ought to cost, if millers gen- 
 erally would prepare it; but from the expense of machines to hull it, this will 
 not probably be done very soon. Yet, certainly, everybody can afford to buy 
 enough for the "porritch,' and also to make a mush for breakfast. "So mote 
 it be." Still the fact of having to pay 25 cents for 5 lbs. of oatmeal in free 
 America is simply ridiculous, when oats can be bought for 30 to 50 cents a 
 bushel. 
 
 Cracked Wheat Mush., Very Excellent — The Same Also if 
 Cooked Whole. — Cracked wheat makes an excellent mush, cooked and 
 eaten the same as oatmeal; and is, no doubt, richer and more palatable to some 
 than oatmeal. The kernel simply needs to be cracked, or broken. If it is done 
 too finely, the flour needs to be sifted out. The author is fond of having wheat 
 cooked whole. It takes longer boiling, but if nicely done and eaten with cream 
 or milk and a little sugar it makes an excellent relish at tea-time, or any time, 
 Can be cooked either cracked or whole, without burning, in a rice-kettle 
 (which see), or by putting into a tin pail and setting into a kettle of water, with 
 sticks or nails under the bottom of the tin pail, so this does not touch the bot- 
 tom of the kettle. 
 
 Beets, To Bake.— Beets are sweeter and nicer baked than boiled. The 
 sugar, of which a good beet is full, is retained better by baking than by boiling, 
 which extracts and carries off considerable of their natural sweetness. Turn, 
 if need be, occasionally, to avoid burning. To be washed, but not peeled till 
 after baking. Serve with butter, pepper and salt, the same as if boiled, but 
 they will be found nicer and sweeter than if boiled. 
 
 Stewed Beets with Onions. — Pare thinly, and slice thinly, and put 
 with some sliced onions, i;£ to i^ as much, according to the fondness of the 
 family for onions, putting into a stew-pan with pepper, salt, and butter rubbed 
 with a little flour; stirr into hot water or milk enough to cover them well, and 
 stew till the beets are tender. Young beets will require about an hour, old ones 
 longer. Serve hot at dinner. 
 
DR. CHASE'S REGIPE8. 369 
 
 Beets Hashed with Potatoes, a Very Nice Dish.— The author 
 is very fond of properly boiled or baked beets liashed with an equal amount of 
 cold potatoes, and warmed up by putting in a bit of butter, a little water or 
 milk, as potatoes are often done alone for breakfast. The sweetness of the 
 beets is nicely brought out in this way. Pepper and salt, of course. Don't 
 fail to try it. 
 
 Parsnips, Cakes or Balls. — Wash and boil in water with a little salt 
 in it until perfectly tender. When cold, scrape off the skin, mash them, and 
 for each cup of the mashed parsnips, put bread crumbs, % cup; a beaten egg; 
 salt and pepper, to taste; flour the hands and make into balls, brown in hot but- 
 ter, and serve hot. 
 
 Parsnips Stewed in Milk. — Cut cold, boiled parsnips in slices, usually 
 lengthwise; put into milk, with a little butter, pepper and salt, and stew a few 
 minutes; then thicken with a little flour rubbed smoothly in a little water or 
 milk. Parsnips are almost always served hot; but I have been very fond of 
 them cold. 
 
 Fried Parsnips.— Cut cold, well-boiled parsnips into long, thin slices; 
 apply salt and pepper to taste, dredge or dip in flour, or not, as you prefer, and 
 fry in hot drippings or butter. Drain a moment over a colander before serving. 
 
 Egg Plant, Fried. — Cut in slices half an inch thick and lay in salt 
 water 1 hour; drain, dip in beaten egg, then in cornmeal, cracker crumbs or 
 flour, and fry until brown and nicely tender. They are good fried after ham. 
 Pick as soon as full grown, not allowing to get ripe. — EUse, St. Johns, Mich. 
 
 Tomatoes, To Broil. — Take ones, not very ripe, cut in thin slices, rub 
 a little butter, salt and pepper together and spread over the slices nicely, and 
 broil on a gridiron or beefsteak broiler, which see. Serve hot. 
 
 Remarks. — This is the only way the author cares for them. They are very 
 nice done thus. 
 
 Squash Baked. — Clean nicely, by cutting open and scraping out the 
 inside with a spoon. Cut in suitable pieces, or, if a fully-ripe Hubbard, break 
 in pieces, and place in the oven flesh side up. Allowing 1 hour for baking. It 
 may be taken out of the shell when done, and seasoned with salt, pepper and 
 butter, before serving; or allow each one to take a piece and season to suit 
 himself. Even those not quite ripe are good thus, baked. Should come to 
 the table "as hot as blazes." Boiled squash are seasoned the same, but the 
 water must be pressed out as much as possible. Summer squash are most fre- 
 quently boiled, but the water is seldom half pressed out as it ought to be. 
 
 Potatoes — General Remarks. — Although less than one-tenth of the 
 potato is really nourishing (the rest being water), yet with us Americans, Irish- 
 like, there are but few meals eaten in which potatoes do not form a part. Bak- 
 ing them, it is pretty generally known, is the most healthful way of cooking 
 them, as it drives off much of the water and leaves them more nourishing than 
 by steaming or boiling; steaming is next best, boiling the poorest way of all, as 
 it so often leaves them watery and bad; yet, no one would always like them 
 24 
 
870 DR. CHASE'S RECIPES. 
 
 cooked in the same manner; hence, I shall give a kind of "bill of fare," for a 
 ■week, differently cooked for dinner, after which I will also give some very 
 choice ways of cooking and serving them. Remember this, however; that the 
 most nutritious part of the potato — the starch — is richest, next to the skin, 
 hence when they are to be peeled, raw, pare as thin as possible. Prof. Blat, 
 the great French cook, says the skinning process, as he calls it, is all wrong. 
 His plan is to dig out the eyes and peel after boiling, etc., claiming that the 
 nourishment from them is not more than 7 or 8 per cent. , the balance mainly 
 water, of which there is not a doubt. The following methods of preparing for 
 dinner for each day in the week, will always help one to decide what, in the 
 potato line, shall I have for dinner? And by turning to the actual bill of fare 
 for a week, among the meat dishes, will help to decide the whole question as to 
 "what the dinner shall be. These directions, or recipes, are from a writer to the 
 Housekeeper, who you will readily see, had an excellent judgment, if not an 
 actual experience in the matter. I am sorry they did not come to me so I can 
 give the wi'iter's name. They were given under the head of: 
 
 "Potatoes in Seven Ways," or for Dinner Each Day of the 
 Week. — Tlie writer says: "Editor Housekeeper: — Let me give you a few little 
 lints in regard to the different methods of cooking potatoes, so that the oft 
 abused boiled potato may be varied during the week at dinner: 
 
 I. "Sunday. — Mashed potatoes; peel (thin), steam, place in a pan and 
 mash, add milk, butter and salt, and then beat like cake batter, the longer the 
 "better, till they are nice and light. This steaming and beating will be found a 
 great improvement. 
 
 II. " Monday. — Baked potatoes in their jackets. By the way, if any are 
 left over they may be warmed over by not peeling them till cold, and then 
 slicing. 
 
 III. " Tuesday. — Peel and bake them with the roast of beef. 
 
 IV. " Wednesday. — Prepare them in the Kentucky style, as follows: 
 The potatoes are sliced thin, as for frying, and allowed to remain in cold water 
 3^ hour. The slices are then put in a pudding dish, with salt, pepper and some 
 milk — about J^ pt. to an ordinary pudding dish. They are then put into an 
 oven and baked for an hour. When taken out, a lump of butter the size of a 
 hen's egg is cut into small bits and scattered over the top. Those Avho have 
 never eaten ]wtatoes cooked thus, do not know all the capabilities of that escu- 
 lent tuber. The slicing allows the interior of each potato to be examined, hence 
 its value where potatoes are doubtful, though the poor ones are not of necessity 
 required. The soaking in cold water hardens the slices, so that they will hold 
 their shape. The milk serves to cook them through, and to make a nice brown 
 on the top; the quantity can only be learned by experience; if just a little is 
 left as a rich gravy, moistening all the slices, then it is right. In a year of 
 smad potatoes, this method of serving them will be very welcome to many a 
 
 • housekeeper. 
 
 V. " Thursday. — Peel, steam and serve whole. 
 
 VI. "Friday. — 'Potatoes a la pancake;' peel, cut in thin slices length- 
 wise, sprinkle with pepper and salt, and fry in butter or beef drippings, turning 
 like griddle cakes. 
 
 VII. Saturday. — Potatoes boiled in their jackets. 
 
 "These are simple ways, but give variety. On Monday and Tuesday 
 always prepare them in some way in the oven, as as to leave top of stove free. 
 
DB. CHASE'S liEOIPES. 871 
 
 Pried Potatoes (Saratoga's Secret).— It is my custom to make my 
 items as short as possible, and have them understood, but " G. B. B." wrote the 
 following in such a spicy manner to the Springfield Bepublican, I think it will 
 give an additional relish to the potatoes to give it in his own words. The nicety 
 or daintiness of the dish more than pays for the labor of preparing it. His 
 words were as follows: "Saratoga Potatoes, the poetry of common life, and 
 costly charm of Delmonico's and Parker's, can be made in perfection in any 
 kitchen by the use of a very simple apparatus, consisting of a large blade set 
 slanting into a wooden trough with a narrow slit in the bottom, two wire 
 screens or sieves, and a common spider. Select 8 large potatoes, pare them and 
 slice very thin with the cutting machine, soak them in cold water for 2 hours, 
 then stir common table salt into the water, 1 tea-spoonful to a quart, and allow 
 them to remain in the brine J^ hour longer. Pour them upon the screen to 
 drain, and put them on a spider with 1 lb. of clear lard over a brisk fire. When 
 the sliced potatoes dry on a towel, wait until the lard is smoking hot, and pour 
 a large plateful into the spider. The result is like a small sea in a white squall, 
 and now the cook shows the artistic soul, which every votary of that noblest of 
 the arts must possess to be worthy of the name. Patient and calm, with steady 
 and incessant motion of the skimmer, she prevents adhesion of any two aifec- 
 tionate slices, and watches carefully for any tender burst of brownness to appear. 
 Slowly it creeps and deepens until it rivals the hue of the fragrant .Havana. 
 Haste then takes the place of caution, lest any martyrs burn for the perfection 
 of others; and they must be quickly spread upon another sieve to drain until 
 dry and greaseless enough for the fairest fingers, then served hot to melt away 
 like a kiss on sweet lips, with a dying crackle like the fallen leaves of autumn." 
 Remarks. — Of course, these may be sliced with a knife, cutting them 
 quite thin is the only point, requiring special care. Sieves are not absolutely 
 necessary, but help the drying or draining process considerably. A very satis- 
 factory substitute may lie made by any intelligent boy of a dozen years old. A 
 frame of wood, about a foot square, on the principle of a picture frame, of soft 
 ■wood strips, half an inch thick by one inch wide, halved together at the corners 
 and nailed; then small holes every % inch and small wires woven across % or 
 3/^ inch apart each way, will answer every purpose. 
 
 Home Style. — Wash, pare, and slice, in the ordinary way, as many 
 potatoes as required for the meal; rinse in cold water, then, having placed a 
 skillet upon the stove, with 2 or 3 spoonfuls of meat drippings, lard, or butter 
 in it, to become hot, put in the sliced potatoes, sprinkling a little salt and pep- 
 per upon them, and, as the bottom ones become browned, turn them till all are 
 nicely browned, then take them up at dnce into a covered dish, to keep hot. 
 This makes a nice dish while hot, but they are not relished after having become 
 cold. Peachblows are not as good for frying as those which do not crack open 
 while boiling — they become softer and more mussy. Raw potatoes are to be 
 taken in both recipes. 
 
 Potato Balls, or Cakes. — When you have mashed potatoes left over 
 at dinner, which have been seasoned with butter, salt, and milk, or cream, 
 make them, while warm, into cakes % of an inch thick, and set by till morning; 
 
373 BB. CHASE'S RECIPES. 
 
 then beat sm egg. into ■which dip the potato cakes, from whence lay them into 
 a fryiug-pau, having a little butter in it, of the right heat to brown the cakes 
 quickly. Take up in a tureen to keep hot. Potatoes may be cooked and 
 seasoned purposely for making these cakes; but it is best to prepare them and 
 make up the cakes in the afternoon, as they blown better for liaving dried out 
 over night. 
 
 Saratoga Pried Potatoes, Short Way.— Wash the potatoes clean, 
 pare, slice with a potato-slicer, very thin, throw into cold water long enough to 
 take out some of the starch, then wipe dry and put into boiling lard, a few 
 pieces at a time. Be sure and keep the lard boiling. As soon as the potatoes 
 are of a clear, golden brown, skim them out, drain them in a colander or sieve, 
 and serve hot. 
 
 Remarks. — If the potatoes are well covered with water, stirred up two or 
 three times, and the water changed once, they being sliced very thin, an hour 
 will remove much of the starch, which you must imderstand by the general 
 remarks above, takes away the nourishment; hence I should prefer less soaking 
 than given in No. 8. 
 
 Potatoes Pried With Eggs.— Slice cold boiled potatoes, and fry in 
 butter till nicely brown, in this time heat 1 or 2 eggs, as below, and stir into the 
 potatoes nicely, and take up at once, so as not to harden the egg, but merely to 
 cook slightly. One egg is enough for 3 or 4 persons who are not especially 
 fond of potatoes ; if most of the family are fond of them have plenty, and use 
 additional eggs to correspond. Choice. 
 
 Potatoes "Tip-Top." — Boil 8 large potatoes in their skins, and let 
 them cool. When cold, peel them and cut them into thick slices. Put into a 
 stewpan 3 oz. of butter, in a thin slice ; and when it is melted add 1 tea-spoon 
 of well seasoned stock, or gravy (see gravy below), 1 tea-spoon of finely 
 chopped parsley; chopped lemon, and 1 tea-spoon of mi.xed pepper and salt. 
 Stir these well together over the fire till hot, add the potatoes, simmer 5 min- 
 utes, stir in the jiiice of a lemon and serve hot. 
 
 Renuirka. — Of course, if you have no parsley, and do not like onions, do 
 without either, and still it will be "tip-top." 
 
 Potatoes en Caisse (In a Case.) — Wash some large, fine potatoes of a 
 mealy sort and bake them. When done cut a small hole in the top of each and 
 carefully scoop out the whole of the inside; mash this fine, in a saucepan over 
 the fire, mixing with it a large table-spoonful of butter and a generous quan- 
 tity of cream. Salt and black or white pepper to taste, and stir in the whipped 
 whites of 2 eggs. Fill up the skins of the potatoes with the mixture. Set 
 them into the oven for a few moments and serve hot. These amounts are for 6 
 large potatoes. Keep the same jiroiiortion for any number. 
 
 Potatoes, Duchesse, or Potato Balls, Baked.— Boil and pass 
 through a sieve 6 fine potatoes. There must be no lumps. Add 1 gill of 
 cream, the yolk of 3 eggs, pepper, salt, a little chopped parsley, and a hint of 
 nutmeg. The mixture must be thoroughly smooth and well mixed. Take a 
 table-spoonful at a time, form into a ball, brush the top slightly with a beaten 
 egg, place in a buttered pan, and set them in the oven until nicely browned. 
 
DR. CHASE'S RECIPES. 873 
 
 Potatoes with and Without Onions for Breakfest.— Boil pota- 
 toes a little underdone; when cold, peal and chop finely; have an onion or two, 
 if several in the family, also boiled underdone, and finely minced. Put on a 
 saucepan with milk, IJ^ cups, and bring to a boil; then add butter, a table- 
 spoonful as lifted from the crock, and when melted, stir, in the potatoes and 
 onion, and cook about 15 minutes, or until creamy. If onions are not tolerated 
 by anyone use the potatoes alone, or with hashed beets, in the same manner. 
 
 'Remarks. — The author takes them one day with onions, the next with 
 beets. 
 
 New Potatoes a la Creme or in Milk. — Take the small new pota- 
 toes, scrape off the skins when washed, and boil, or better, steam them not quite 
 done, the day before needed for breakfast; in the morning chop or cut fine, 
 with any others left over; salt and pepper to taste. One cup of milk to 3 or 3 of 
 potato Heat the milk with a table-spoonful of butter, and stir in the potatoes, 
 and warm up nicely. 
 
 Remarks. — A Mrs. Deacon Warner, for whose husband I worked in hay- 
 ing the first half month I ever worked away from home, over 50 years ago, 
 used to get them up in this way, and I thought them, and still think, they are 
 the nicest I ever eat. Of course old ones may be used in the same manner, and 
 are nice, but the new, it seems to me, at least, richer, and I know, more sweet 
 and tender. 
 
 Potato Fritters. This receipt was given by one of those persons who 
 more recently have been having schools of instruction in the cities in the art of 
 cookery, Miss Parloa. She says: 
 
 One pint of boiled and mashed potato; i^ cup of hot milk; Stable-spoonfuls 
 of butter; 3 of sugar; 2 eggs; a little nutmeg; 1 tea-spoonful of salt. Directions 
 — Add the milk, butter, sugar and seasoning to the mashed potato, and then add 
 the eggs well beaten. Stir until very smooth and light. Spread about % an 
 inch deep on a buttered dish, and set away to cool. When cold, cut into 
 squares. Dip in beaten egg and in bread-crumbs, and fry brown, in boiling 
 fat. Serve immediately. 
 
 Remarks. — I take this to be only another name for potato balls, but they 
 will be a nice thing to have around about mealtime. 
 
 Sliced Potatoes to Bake With Pork. — Dig out the eyes and pare 
 very tliinly, raw potatoes, and slice very thinly also, to nearly fill a 2-quart 
 pudding dish (earthen). Season freely with salt and pepper over the top; then 
 pour over sweet milk % full, which will carry the seasoning among the slices. 
 Cut 5 or 6 slices of pork and lay over the top, as a covering. Bake about 2 
 hours. If the pork is likely to get too much browned, cover with thick brown 
 paper till the potatoes are done. 
 
 Escaloped Potatoes or Potatoes, with Cracker Crumbs.— Slice 
 quite thin, cold boiled potatoes, to the amount of a quart or more, and roll 
 crackers to nearly the same amount. Season the potatoes, about 2 tea-spoonfuls 
 of salt and pepper to taste, and place half of the potatoes in a suitable baking- 
 dish, placing bits of butter upon them; then half of the cracker crumbs, and 
 
874 DB. CHASE'S RECIPES. 
 
 pour over % pi"t o^ cream (milk will do, but if milk is used, use butter more 
 freely); then the balance of the potatoes, as the first, and cover with the bal- 
 ance of the crumbs and cream, or milk, as before, with more butter, and bake 
 until richly browned and well heated through. To be eaten with butter or 
 any meat gravies for dinner or tea. The same may be done with sweet pota- 
 toes, several other plans of cooking which are given below. 
 
 Potatoes, Gravy for. — Put a table-spoonful or more of butter, accord- 
 ing to the quantity of potatoes you have, into a frying-pan and set over the fire 
 until brown, being careful not to scorch it. Mix a table-spoonful of flour in a 
 cup of thin, sweet cream, or milk, if one has no cream; pour into the browned 
 butter, boil up, season with pepper and a little salt if necessary, and turn over 
 the potatoes. 
 
 Sweet Potatoes, to Bake— Moist and Nice. — Those with experi- 
 ence in baking sweet potatoes, claim them to be more moist, and sweeter, for 
 having been half boiled, or steamed, before putting into the oven. Very small 
 ones should not be chosen for baking. Bake in a moderate oven. 
 
 Sweet Potatoes, Broiled. — Thinly pare large, fine sweet potatoes. 
 Cut them lengthwise into thick slices, and broil them, upon a wire griddle, over 
 a clear hot fire. When crisp and brown, put them upon a hot platter, sprinkle 
 pepper and salt over them and add butter cut into small pieces. Serve very hot. 
 
 Sweet Potato Cakes — Very Nice. — Remove the skin from 2 or 3 
 medium-sized sweet potatoes, left over, and mash them nicely, and mix in 
 about 3 ozs. (3 small table-spoonfuls) of flour, salt and pepper to taste, a good 
 lump of butter, and warm milk enough to make a good dough. Roll this out 
 on the kneading board, and cut out a cake about the size of your baking tin; 
 butter the tin well, and scatter a little flour over it; then lay in; when you think 
 ii is nearly done, turn it over. If the bottom of the oven is very hot, put a 
 grate under the baking-tin to prevent getting too much browned. The danger 
 of burning is lessened if instead of one cake you cut the dough in buscuit-shape 
 about 2 inches thick. If covered while baking, the cakes will be more moist. 
 These can be made of other potatoes as well as of the sweet ones. 
 
 Remarks. — Either of these plans not only enable one to use up cold or left- 
 over sweet potatoes, but "Irish" potatoes, too, and at the same time make a 
 nice dish for the table — the same as though the potatoes had been cooked pur- 
 posely for these uses; in fact, it is well to cook some extra ones for either of 
 these purposes, preferred, at the time. 
 
 FRUIT— How and When to be Eaten to Receive the Great- 
 est Benefit. — General Remarks. — We now come to the question of fruit as 
 eaten in its natural state — uncooked — and also in its various forms of cookery. 
 And as apples are used throughout the year, as well as more freely than 
 any other kinds, thej"^ will receive the greater attention; but what is said of 
 them will apply, generally, with equal force to most other fruit, in their season. 
 To derive the greatest benefit from the use of almost any kind of fruit, in its 
 natural state, it should be eaten just before the meal, or at its close; then not 
 any "nibbling'' of it between meals; for this plan is a very great source, or 
 
DR. CHASE'S RECIPES. 875 
 
 cause of dyspepsia. When the eating of fruit does harm, it is generally because 
 it is eaten at improper times, in improper quantities, or when imperfectly 
 ripened. An eminent physician recently said: " If my patients would eat a 
 couple of oranges every morning before breakfast, from February to June, my 
 practice would be gone." It is a simple thing to do, but it would be magical 
 in its alterative action upon the system. And to derive the greatest benefit 
 from the use of our common fruits, let only sufficient sugar, cream, season- 
 ing, etc., be used to give a relish, that the pure fruit acids may have their 
 cooling and correcting — alterative — influence upon the system. 
 
 Fruit Cooking, Suitable Vessels for.— In cooking any acid fruit 
 (and most of them are of an acid nature), tin, brass, or porcelain vessels are the 
 best; never cook them in glazed earthen, on account of the lead in the glazing, 
 nor in copper without especial care to brighten it with brick-dust and flannel, 
 and to pour out as soon as done. 
 
 Fruit as a Medicine. — Apples, peaches and strawberries, perfectly 
 ripe and juicy, are not only some of our most delicate fruits; but they are a 
 pleasant and alterative medicine (eaten in moderation, as suggested by the phy- 
 sician in speaking of oranges). These fruits, perfectly ripe, digest in IJ^ to 3 
 hours, while boiled cabbage requires 4 to 5 hours. Baked apples and baked 
 peaches (which see) make as healthful a dessert as can be placed upon the 
 table. These, and strawberries uncooked, eaten frequently at breakfast, with 
 Graham bread and nice butter, without meat, will have the effect of removing 
 constipation, correcting acidities, cooling and removing fever tendencies very 
 effectually. This can be done with apples nearly all the year round; and with 
 children, especially, would save many a doctor's bill, as well as meet their 
 craving desires for something of an acid nature, without being obliged to give 
 them food requiring much longer time for digestion. We will first give a 
 receipt for baking peaches, which originated with myself, and carried into 
 effect many times by my dear wife, since passed to her reward in the spirit 
 world. 
 
 Peaches, To Bake for the Table, and for Canning, a Very- 
 Choice Dish — Equally Applicable to Apples. — Wash fully ripe 
 peaches, carefully rubbing off the furze, with a suitable cloth, from the skin, 
 which is needed to hold this lucious fruit together; cut out a little of the skin 
 from the blossom end, to allow sugar to penetrate and the juices to escape; then 
 place a baking tin full of them, stem-end down, pour upon them water to fill 
 half or two-thirds up, and scatter on sugar, according to their tartness, 
 to make them palatable. Place in a moderate oven till entirely tender. Serve 
 hot; but if any are left over they are "nice cold. The same plan is equally 
 applicable to apples. 
 
 Remarks. — My wife, at one time, having some apples baked in the above 
 manner, and there being also a large quantity of peaches that season, and some 
 upon the table at that time, the thought struck me like a flash, to ask her if she 
 ever thought of or saw peaches baked. I never had, nor had she. Then I 
 asked her to try some for the next meal, I think, which she did, with the most 
 
376 DB. CHASE'S RECIPES. 
 
 perfect satisfaction — the nicest dish of baked fruit that, I think, I ever partook 
 of. It was repeated many, many times, and, finally, when canning-time came, 
 more than half thai was put up was done in this way, and also proved entirely 
 satisfactory, and was continued as long as she lived. The author will guaran- 
 tee satisfaction to all who try it fairly. Many people, of late years, ask: "Will 
 you warrant this to be, or do, as you say?" — I will, hence the guarantee above. 
 
 Peach, Apple, and Berry Fritters. — Wash, pare, halve or quarter 
 peaches or apples, according to their size, as many as you desire. Make a bat- 
 ter of sweet milk (if you have it, if not, water), flour, and baking powder, at 
 the rate of 2 tea-spoonfuls to 1 qt. of flour, and a little salt, with an egg, if you 
 have it, to each pint of milk used; when of proper consistence, stir in the pieces 
 of fruit, and with a large spoon take up 1 or 2 pieces with some of the batter 
 and drop into hot lard and brown nicely. Serve hot, with cream and sugar. 
 They make an excellent substitute for pies and puddings. 
 
 For Baspberries Blackberries, Strawberries, etc. — Make the batter the same, 
 but for each cup of berries, sprinkle upon them 1 table-spoonful of sugai"; fry 
 the same, but dust them thickly with powdered sugar to serve. 
 
 Bemarks. — Thus, with a little judgment on the part of the cook, an endless 
 variety of dishes or articles of food may be prepared to meet the varied tastes of 
 guests or of the family. English currants, or raisins, both properly stewed in 
 but little water, and the raisins cut into halves to prevent their bursting and 
 scattering the hot fat when put in; or any of the home-dried fruits may be used 
 in this manner, thus extending the variety. 
 
 Apples Dried, Their Wholesomeness as Food, and Manner 
 of Cooking. — The Indiana Farmer recently made a lengthy plea for dried 
 apples, from which I condense the necessary points to a full understanding of 
 the subject. It says: 
 
 "Dried apples are not only a cheap article of food, but very wholesome; 
 and if the girls will pay attention, I will tell them how to cook them," etc. 
 These two points being admitted, their cheapness and wholesomeness, I can now 
 condense very much, still retaining everything essential. Cook but few at a 
 time, as they become flat, or stale, by long standing. Take only J^ as much 
 bulk as you need when cooked, as they swell very much. Put them into a pan 
 of milk warm water 10 to 15 minutes; then mash thoroughly, and carefully 
 examine every piece to see there are no worms in them, especially so if they 
 were dried upon strings; rinse nicely, and place in a porcelain kettle, or in a tin 
 pan, and cover handsomely with cold water; cover tightly and slowly bring to 
 a boil, having hot water to replenish with if more is needed. When tender, 
 but not mushy, add sugar to taste. If stewed too long they shrink and turn 
 dark. Have plenty of juice, and sugar to make them rich, but not to deaden 
 the flavor of the apples, and you have a dish better than half the canned fruits 
 in use. 
 
 The Juice of Dried Apples a G-reat Beverage for the Sick. 
 
 — The editor closes by saying: "I must not omit to mention that the juice off 
 of nicely stewed dried apples is a delicious beverage for the sick, and possesses 
 
DR. CHASE'S RECIPES. 877 
 
 a flavor that is peculiarly refreshing and grateful, especially where there is 
 fever. " 
 
 Remarks. — The author fully endorses all the points made by the editor, 
 having always been very fond of sauce made of dried apples, having plenty of 
 juice. For me it is preferable to most other sauces, which are often much more 
 •expensive, but not half so palatable. For the beverage for the sick, a dozen 
 ^juarters will be enough for a quart of water, with simple sugar to taste, as the 
 flavoring needs no doctoring generally. The evaporated apples are still so ex- 
 pensive, that most families having an orchard, should continue their practice 
 of drying for themselves. 
 
 APPLE, PEACH AND OTHER FRUIT BUTTERS— How to 
 Make. — The American Grocer, in giving an account of the manufacture of 
 fruit butters, as a business in the cities, from dried apples, peaches, quinces 
 and pears, using sugar and water in place of the juices of the fruit, closes in 
 the following language, as to making them in the country. It says: "The 
 same purpose that sugar subserves in the manufactories here, may be accom- 
 plished there by the use of cider. When apples are ripe make, say 3 barrels, 
 of cider. Then pare, and core, 4 bushels of apples. Then boil down the 3 
 barrels of cider X.o\% (the author would say boil down the cider first), and set 
 it convenient to the copper kettle, in which place the 4 bushels of apples. Pour 
 on the apples from the cider enough to answer the purpose (to nearly cover 
 them) and fire up. As the cider boils away, add more until it is all used up 
 and the contents of the kettle brought down to a proper consistency, of which 
 one must be judge. A little practice will make one perfect in this process. 
 This is for apples. It will apply equally well to any other kind of fruit from 
 which it is practicable to obtain the juice as one would from apples." 
 
 Remarks. — Any other fruit may be made with the cider; but the flavor 
 would not be so perfect of the kind used, as it would to use its own juices. 
 Peaches and pears, when fully ripe and juicy, would easily supply the neces- 
 sary amount of juice, or cider, removing the stones from the peaches before 
 grinding and pressing. And even grape juice has been used to make peach 
 butter. 
 
 Of course these ciders should be boiled down the same as apple cider, 
 above. While cooking the butter there must be watchful care and constant 
 stirring, to avoid burning. If cooked down pretty thick, so as to just spread 
 nicely, and then carefully put up in stone jars, and kept in a cool, dry place, it 
 will keep all the year around. Pour into tubs as soon as complete, to avoid 
 creating a verdigris on the copper, by standing, which is poisonous. The cider, 
 in boiling down, needs skimming at each addition, as it is put in. This boiled 
 cider is nice for minced pies, apple sauce, etc. 
 
 It is claimed, however, by some, that the best apple butter is made by using 
 sweet apples only; selecting the nicest, both for the cider and for the butter. It 
 may be an advantage to those who have sweet apples in abundance, for, as a 
 general thing, they are not as marketable as tart or sour ones. Most people will 
 be satisfied to have plenty of that made from nice, juicy, tart fruit, at least, I have 
 
878 DR. CHASE'S RECIPES. 
 
 always been. I have seen apple butter that was flavored with wintergreen, but 
 give me the natural flavor only. The following short plans of making peach 
 and apple butters, from a Blade writer, may suit some of our readers better than 
 the others, hence I give them a place. Grape juice makes a nice butter with 
 peaches, treated the same as cider, i. e. , boiled when just pressed out. Why 
 will it not do as nicely with apples? Those who have plenty of peaches can 
 soon tell by trying it. 
 
 Peach, Butter. — Pare ripe peaches and put them in a kettle with sufficient 
 water to boil them soft, when sift through a colander, removing the stones. 
 To each quart of peaches put IJ^ lbs. of sugar and boif very slowly one hour. 
 Stir often so they will not burn. When done season with ground spice and 
 cinnamon to taste. 
 
 Apple Butter. — Boil down a kettle of cider to % of the quantity. Pare, 
 core, and .slice your apples, and put as many into the cider as you think your 
 kettle will hold without boiling over. Let it boil slowly, stirring often. When 
 done spice with cinnamon, and, if you like it sweet, put in some sugar. 
 
 Pumpkin Butter, as Made in the North Woods.— Take out the 
 seeds of 1 pumpkin, cut it in small pieces and boil it soft ; take 3 other pump- 
 kins, cut them in pieces and boil them soft; put them in a coarse bag and press 
 out the juice; add the juice to the first pumpkin and let it boil 10 hours or more 
 to become the thickness of butter; stir often. If the pumpkins are frozen the 
 juice will come out much easier. 
 
 Remarks. — All I have to guide me as to the "North Woods "manner of 
 making is that on the back of the slip cut from some newspaper; there was the 
 date of the paper — Feb. 7, 1880, — also " Sleighing fair," and " Loggers feel bet- 
 ter," therefore, to know that "loggers felt better, they must have that class of 
 persons among them ; and hence it was from some northern paper, where loggers 
 in the winter do congregate. It will make a good butter if boiled carefully ta 
 avoid burning. I should say boil the juice at least half away before putting in 
 the nicely cut pieces of the 1 pumpkin-, boiling it soft in the juice of the 3 other 
 ones, after its reduction one-half. It makes a very good substitute for cow's 
 butter, and for apple butter, too. But I must say if I used frozen pumpkins to 
 obtain the juice from, I should not want the one frozen that was to be cut up 
 to make the butter of. I think it would not be as good if frozen. If any of 
 these butters are too sour add good brown sugar to make it sweet enough to suit 
 the taste. We return to dishes made with apples. 
 
 Apple Snow. — Apples, eggs, lemon peel and powdered sugar. Take 10 
 good-sized apples, peel, core, and cut into quarters; put into a saucepan with 
 the rind of 1 lemon, and water enough to keep them from burning — about 
 y^ a pt. Then the apples are tender, take out the lemon peel, and beat the 
 apples to a pulp ; let them cool and stir in the whites of 10 eggs, beaten to a 
 strong froth. Add % lb. of powdered sugar, and continue beating until the 
 mixture is quite stiff. Put on a glass dish and serve either with custard made 
 with the yolks of the eggs, or with cream; or garnish with sponge cake or lady- 
 finger cake, as you choose. 
 
BR. CUASE'S RECIPES. 379- 
 
 Remarks. — What is called " pulp" above is often called in these "snow " 
 mixtures puree-r-an East Indian word, meaning gravy, or soft mixture, in con- 
 nection with their curries or much-spiced dishes. The French call these pulpy 
 mixtures "meringues," but generally bake them into pies, having first baked 
 the crust or pastry upon the ptate or pie dish before putting in the meringue; 
 then covering the pie, when just done, with the beaten white of an egg or two, 
 with a table-spoonful of sugar to each egg, and browning nicelj"^ before taking 
 from the oven, or returning them to the oven for 2 or 3 minutes for that purpose. 
 
 Apple Snow No. 2, with Boast or Baked Apples. — The apples 
 may be roasted or nicely baked, then " pulped" or pureed through a colander 
 to avoid the skins and cores. Otherwise treated the same as with the above 
 boiled— the latter plan retaining much more of the flavor of the apples. 
 
 Remarks. — Please tell me why peaches, pears, and, perhaps, berries, will 
 not do the same, except the " snow " part, which would be the color of the fruit 
 used, not so white or snow-like. 
 
 Apple Compote. — Pare, halve and take out the cores of 6 large fair 
 apples, throwing each piece into cold water to keep it from turning dark. Put 
 loaf sugar, }/^ lb. , into an enameled stew-pan with sufficient water — about 3 pts. 
 As soon as it boils put in the apples with the juice of 2 lemons, stew gently 
 until the apples are sufficiently cooked but not broken. Then take them out 
 carefully and lay them in the dish in which they are to go to the table. Cut the 
 rinds of the lemons into the thinest possible strips and put them into the syrup; 
 boil till tender, by which time the syrup will be much reduced. When cold 
 pour the syrup about the apples, and also dispose the transparent strips of lemon 
 about them. This dish looks pretty with a bit of quince jelly placed in the 
 hollow of each apple ; or with a candied cherry in the hollow, and angelica cut 
 into lozenges and inserted around the top of each apple. — Evening Post, Grand 
 Rapids, Mich. 
 
 Remarks. — The word compote is the French for preparing fruit with a 
 syrup for immediate use, as Webster's "Unabridged" puts it. It makes a 
 nice dish. 
 
 Apples, Pears, Peaches, etc.. Spiced, or Sweet Pickles.— For 
 
 each pound of these fruits, after being pared and cored, or pits removed, nice 
 sugar, about J^ lb., and good vinegar, 1 gill, with unground spices to taste, are 
 boiled together until the fruit is tender; then the fruit taken out and the syrup 
 and spices cooked together until the watery parts coming out of the fruit is 
 evaporated, and then poured over the fruit and securely covered for use. Crab 
 apples or any very sour fruit will require more sugar. 
 
 Cherry Butter. — Boil the cherries till soft; then rub through a colan- 
 der, and to each pint of the pulp add a pint of Sugar. Boil carefully till thick,, 
 like other fruit butters. Can or keep in closely covered jars. 
 
 Lemon Butter. — Sugar \% cups; whites of 3 eggs and yolk of 1 beaten; 
 butter 3^ cup; grate the yellow off of 2 medium sized lemons; then squeeze in 
 the juice and mix all, and cook 20 minutes by setting the basin containing it 
 into a pan of boiling water. Very nice for tarts or as butter upon bread. 
 
380 DR. CHASE'S RECIPES. 
 
 Dulce de Lece, or Spanish Sauce, or Butter.— Put 1 qt. of nice, 
 sweet milk into a porcelain lined dish, with white sifted sugar, 1 lb. ; flour and 
 ground cinnamon, each, 1 teaspoonful. Simmer, stirring, occasionally 5 or 6 
 hours, or till of proper consistence when a little is cooled. To be eaten cold, 
 as a pudding sauce, or on bread for children. Eaten cold. Valuable for chil- 
 dren if at all diarrheal. 
 
 Frosted Pigs for Dessert.— Beat the whites of 2, 3 or more eggs, 
 according to the amount you wish to serve, till so stiff you can almost turn the 
 plate upside down without the egg running off; then stir in powdered sugar, to 
 leave the frosting soft enough to dip the figs into it, to completely cover, if 
 need be, by re-dipping. Dry in the oven or on a shelf above the stove. 11 
 done nicely they will be nice. 
 
 Peach Pigs, Very Nice. — Pare, halve and remove the stones, from 
 nice ripe peaches; weigh and half the weight in sugar. Heat both carefully 
 without water until the sugar is dissolved in the escaping juices; then boil till 
 the fruit is clear or transparent; then take up with a fork, drawing off all super- 
 fluous syrup, placing on plates to dry, as next above, till there there will be no 
 more drainage ; then sift sugar over them and pack in small boxes, as figs, with 
 plenty of sugar over and between them. It takes labor, but when peaches are 
 plenty they are very nice indeed, eaten same as figs. 
 
 Tomatoes. — Nice ripe ones treated the same way, first squeezing out 
 their extra juices, are also nice. 
 
 Honey, Artificial. — "Polly Anthus," of El Dora, 111., informs the 
 readers of the Blade Household to make it as follows: 
 
 "Take water, IJ^pts. ;heat it till ready to boil; then put in pulverized 
 alum, 3^ oz., and when that is dissolved pour in white sugar 4 lbs., stirring till 
 dissolved ; then continue to boil 2 or 3 minutes. Put 5 drops of rose oil (oil of 
 rose) into alcohol J^ pt. , and while the syrup is hot put in 2 tea-spoonfuls of 
 this alcohol and you have 53^ lbs. of nice, white honey." 
 
 Remarks. — The editor asked, "Does Polly Anthus mean 5 drops of the 
 burning fluid known as 'rose oil?' " Of course she did not, it was oil of rose, 
 as I have indicated above, that she meant. For the kind of gasoline known as 
 "rose oil" is not at all fit for such flavoring. That is referred to in Renovating 
 Gloves, etc. The extract of rose, now much used in flavoring dishes, in like 
 amount or a larger amount of rose water, a table-spoonful for a tea-spoonful 
 will do very nicely. Oil of rose is quite expensive, still its flavor comes nearer 
 to that of honey than any other. 
 
 Sour Apples, to Cook so as to Keep Their Shape. — Some writer 
 upon this subject says: I always cook them in quarters; putting them into boil- 
 ing water, with sugar to taste; being sure to put on water enough at first, so as 
 not to stir, or disturb them until done; then pour into a dish, and you have a 
 nice sauce to eat with cream as peaches. I like them better. 
 
 Remarks. — There is no doubt but what the boiling water sets, or toughens, 
 the surface, and prevents them from coming to pieces; but, it strikes me that I, 
 at least, would like peaches and cream best. 
 
DR. CHASE'S RECIPES. 381 
 
 Apple Charlotte. — Stew apples quite soft and flavor with lemon or cin- 
 namon; then prepare some nice bread and butter. Line the bottom of your 
 ptidding dish with it; then put a layer of the apple, and continue until filled; 
 then pour over it a cold custard, and bake, and when cold turn out and serve 
 with sauce made of cream and sugar. 
 
 Remarks — Charlotte is the French for a dish made of apple marmalade (a 
 thick sauce), covered with crumbs of toasted bread, while russe, which is gen- 
 erally seen in connection with charlotte, is of Russian origination, and refers to 
 cookery — then "Charlotte Russe" signifies a dish of custard inclosed in, or 
 surrounded with sponge cake, etc. With this explanation you can get up 
 either, and understand the whys and wherefores thereof. 
 
 Apple Omelette. — Take % doz. large pippins, or other tart apples; but- 
 ter, 1 table-spoouful; 3 eggs; a table-spoonful of sugar for each apple; nutmeg 
 and rose water, or other flavor to suit. If rose water is used, but little — a tea- 
 spoonful or two only will be needed. Directions — Pare, core and stew as for 
 apple sauce, and beat it into a smooth pulp, while hot, adding the butter, sugar 
 and flavor, and let stand until cold; then the eggs, beaten separately, the 
 whites the last, when ready to pour into a deep, warmed and buttered dish, to 
 be delicately browned in a moderate oven. It is best not eaten too hot. A 
 wholesome di*li, especially for children. 
 
 Apple and Peach Preserve for Present Use. — Peel, halve and 
 core, 6 large apples, selecting those of the same size : make a syrup of 1 lb. of 
 granulated sugar and 1 pt. of water ; when it boils drop in the apples with the 
 rind and juice of a lemon. As soon as they are tender, care must be taken that 
 they do not fall in pieces; take the halves out one by one, and arrange, concave 
 side uppermost, in a glass dish. Drop a bit of currant jelly into each piece, 
 boil down the syrup, and when cool pour around the apples. This makes a 
 very nice preserve for tea. Peaches can be substituted for apples, removing the 
 pits carefully: treated in the same manner otherwise. 
 
 Apple Jelly With the Pure Apple Flavor.— Cut nice tart apples 
 into quarters without paring or coring. Throw each piece into a jar of cold 
 water as quartered; then take out with the hand, when enough is done to fill 
 another stone jar ; and place in a moderate oven, with thick paper over the top, 
 till perfectly tender (being in a stone jar they will not burn): then mash and 
 strain off the juice, and boil with 1 lb. of granulated sugar to each pint. The 
 result is the most perfect flavor of the apple which lies near, and in the skin, 
 seeds, etc. Porcelain kettles should be used for boiling. 
 
 Remarks. — The usual way has been to pare and core, then mash, or grind 
 in a cider mill, boiling the cider, then adding sugar, etc., but the flavor is not 
 nearly so fine. Some use J^ less sugar, and add gelatine (Coxes), or isinglass, 
 about 1 oz. to each 3 large apples used. But the true way of baking, above 
 given, is best. 
 
 Green Apple Jelly. — Take green apples and boil without paring, until 
 perfectly soft; then rub through a sieve, or colander, and to each pint of the 
 pulp add sugar % lbs., by putting on one-third and letting stand a few hours. 
 
383 DR. CHASE'S RECIPES. 
 
 then the rest; and to each 3 pts. add the grated peel of 2 lemons, and boil 15 or 
 20 minutes, or until it begins to look clear, before putting into glasses or 
 molds. 
 
 Apple Short-Cake, Also Applicable to All Fruits.— Flour, 1 qt. ; 
 cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea-spoonf iil : but- 
 ter, ^2 cup; sweet milk to mix into rather a stiff dough. Roll out and bake 
 nicely and split open; or bake in two thin cakes; and spread with nice butter, 
 and cover with nicely sweetened apple-sauce, grate on some nutmeg; place the 
 other Jialf on this, the crust side down, if it was baked as a whole and split; 
 then butter, etc. , the other half the same way. The same if baked in two cakes; 
 but if baked in two cakes it does not soak up so much or the butter and juices; 
 and I think it preferable. Any of the fresh fruits in their season, or stewed 
 properly out of season, are remarkably nice in the same manner; peaches and 
 strawberries, however, are used more often than other kinds; but this is only 
 from their superior delicacy of flavor. If the apple-sauces made by baking 
 and pulping, as for jelly, above, the flavor will be more perfect. 
 
 Apple Dumplings, Baked, Delicious. — Tart, juicy apples, soda, 
 sour milk, lard, salt and flour. Directions — Pare the apples, cut into halves 
 and core. Make the pastry as for biscuit, only using a little more lard or drip- 
 pings to make it short, as well as light. Take suflicient dough upon the knead- 
 ing-board to cover one apple. Knead as for biscuit, then roll out large enough 
 to cover the apple, placing one of the halves upon the crust, and putting a tea- 
 spoonful of sugar into the place of the core; then placing another upon the first, 
 folding over the crust and pinching, or crimping, to retain the juices, the same 
 as for boiling. Having buttered a bread-pan, put the dumplings in it as pre- 
 pared, the same as you would biscuit. Make a little depression upon the top 
 of each and put a bit of butter into it. Bake 1 hour in a moderate oven ; but 
 10 or 15 minutes before taking up take out and sprinkle a good handful of 
 sugar over all and return long enough to brown the top nicely. To be eaten 
 warm, with cream or sugar, or other pudding sauce. Very nice cold; also, by 
 grating a little nutmeg into the sauce. 
 
 Remarks. — The pastry for these dumplings may be made with sweet milk, 
 or water, and baking powder 2 tea-spoonfuls to 1 qt. of flour, when sour milk 
 is not at hand. Our first trial of them was made with water and baking 
 powder, and gave us entire satisfaction. Milk is the richer, but not always to 
 be had. 
 
 Apple Dumplings, Boiled. — One of the writers in the Western Rural 
 ^ives the following as her plan of making them. She says: "I make the crust, 
 or dough, as for nice short biscuit, and nothing is better for these than the top 
 of good rich buttermilk. Sift the flour in the bread bowl, making a hole in the 
 -center. Put into it 1 tea-spoonful of pulverized saleratus, and mix with it a 
 handful of dry flour; add 1 pt, of rich buttermilk or sour cream and a pinch of 
 salt. Stir briskly until it foams, then stir in the flour until you have a soft 
 dough. Knead but little, and roll out in round pieces as for pie crust, but 
 rather thicker. Put the fruit on one-half of the crust, and dredge over it a lit- 
 
DR. CHASES RECIPES. 383 
 
 tie flour, wetting the edges of the crust, as for pies, to make it stick. Lap the 
 crust over the fruit, fastening the edges securely. It now resembles the old- 
 fashioned 'turnover,' and should be pricked with a fork to expel the air. and 
 squeezed in the hand until it assumes a round form about the size of a large tea- 
 cup. When they are all made in this way, drop them into a kettle containing 
 about a gallon of boiling water, previously salted a little, and on the bottom an 
 old plate, to prevent their burning. Keep them boiling briskly for % of an 
 hour, covered closely, when they will be done, which may be determined by 
 tiying with a fork. Serve hot with cream and sugar, flavored with lemon or 
 nutmeg. Pieplant is very nice served in this way, as well as strawberries, rasp- 
 berries and other fruits, and they always find a ready market at the dinner 
 table." 
 
 Apple Dumplings, Steamed. — Pare and punch' out the core of nice 
 juicy tart apples that will cook quickly; then take light biscuit dough, roll out 
 % inch thick and fold around each apple. Put into the steamer to rise, then 
 steam till done Eat with cream and sugar, or butter and sugar rubbed 
 together, or, what is very nice, maple syrup. 
 
 Apple Tapioca Pudding. — Soak 1 cup of tapioca over night in 1 qt. of 
 water; pare, core and slice a sufficient quantity of tart cooking apples, and add 
 sugar as needed, with a little water to prevent burning or sticking to the bottom 
 of the pudding-dish; set in the oven to bake, and when nearly done take out 
 the dish and pour over the tapioca and return to the oven until the tapioca jellies. 
 To be eaten with cream and sugar or other sauce, as preferred. 
 
 Apple Custard.— Stew some tart, tender apples; sweeten and flavor to 
 taste; then when cold pour over them a boiled custard, made of 4 eggs to 1 qt. 
 of good milk, with sugar and nutmeg as you like. Let it be quite cold before 
 served. 
 
 Apple Custard Pie. — Stewed apples, green or dried, 3 cups; sugar, 1 
 cup; 6 eggs; milk, 1 qt. Beat the eggs separately, mix the yolks with the 
 apple and sugar, season with nutmeg, add the milk, and lastly the beaten whites 
 of eggs. Bake like a tart without cover. — Toledo Post. 
 
 Apple Bird's-Nest Pudding.— Alternate layers of thinly sliced bread 
 and butter, and good, tart cooking apples pared, cored and sliced. Sprinkle a 
 little sugar over the apples and dust with cinnamon, nutmeg or allspice, as pre- 
 ferred. When the pudding-dish is filled, grate over the last layer, which should 
 be bread, the yellow rind of a lemon, and squeeze over all the juice of the 
 lemon. Bake 1 hour in a .slow oven, taking care to avoid burning the top. It 
 will turn out of the nish if the latter has been well buttered. Serve hot, with 
 or without pudding sauce. — Toledo Pout. 
 
 Remark>i.—l suppose this takes the name of " Bird's-Nest " from its resem- 
 blance when turned out of the dish to the rough outside of a bird's-nest. But 
 it is delicious, all the same, with cream and sugar or rich milk sauce. 
 
 A Delicious Dish With Sweet Apples.— Bake sweet apples and slice. 
 Sweeten nice cream, flavor with lemon, vanilla or nutmeg, and pour over the 
 apples. — Old Housekeeper in Blade. 
 
884 DR. CHASE'S RECIPES. 
 
 Remarks. — I think you now have the greatest variety of nice dishes made 
 with apples, tliat the author has ever seen in one connection ; one idea, now, as 
 to prevent the loss of apples by freezing, and I will close the subject. If in 
 the house keep in a closet, or some dark place, and keep covered until thawed 
 out, which it is claimed will save them, by preventing softening and rotting. I 
 think this was first given in the " Household '" of the Detroit Free Press. And 
 when frozen they may be cooked by putting into a covered dish, and cooked 
 with hardly a perceptible difference. 
 
 TOMATOES — Escaloped. — Peel and cut the tomatoes in slices ^4 inch 
 thick; make a force-meat of breadcrumbs, pepper, salt, butter and a little white 
 sugar; put this in' a pudding dish with alternate layers of tomatoes, having the 
 tomatoes for the top layer (except with dry crumbs as below); put a bit of but- 
 ter upon each slice and dust with salt, pepper and a little sugar; strew with dry 
 bread crumbs and bake, covered, half an hour, then remove the lid and bake 
 brown. 
 
 BEANS— Old, to Cook Properly, Baked or Boiled.— When 
 beans are kept over a year or more they become rather difficult to cook tender. 
 One way to accomplish it is to soak them over night in soft water, and in the 
 morning put them to boil, putting }^ tea-spoonful of soda into the water (and 
 especially must the soda be used too when you have any time strong water to 
 boil with). The water must be turned olf as soon as it boils, and changed two 
 or three times. Have a tea-kettle of boiling water ready to cover them when 
 the other is poured off, as cold water hardens them again. After they begin to 
 crack open they should be put in the oven, with a piece of pork previously 
 freshened, and water enough to keep them from burning, and bake about two 
 hours. 
 
 To Boil. — The only thing different is to keep them in the kettle with the 
 pork, being a little careful that the amount of water put in is only sufficient to 
 have them only nice and moist when done, as it leaves them richer than if too 
 much water is used; but if there is much water left when the beans are taken 
 up with a skimmer, it will help enrich the porridge or broth next below. 
 
 Remarks. — Beans are not only a very healthful dish, but they contain more 
 nourishment than any of the other vegetables in use; and as they — properly 
 cooked — are also easy of digestion, they ought to be much more frequently 
 found on every table, for the rich, as well as for the laborer, whom I do not 
 call poor, for if he enjoys his labor as he should, he is the richer of the two. 
 Either baked or boiled beans, warmed up, putting in suflicient hot water to 
 keep them moist, are sweeter and nicer, to the author's taste, than when first 
 cooked — always prepare, then, more than will be eaten at the first meal. 
 
 Bean Porridge or Broth. — "When the beans are skimmed from the 
 kettle leave a tea-cupful or more in the kettle. Set it upon top of the stove 
 where the beans will slowly cook fine. Then season with suflicient salt, pep- 
 per, and butter to make it relish, and, with good graham bread and butter, it 
 makes a soup fit for a king or a dyspeptic. With this, also, if more is made 
 than needed at the first meal, it is best, the old saying is, (and it is true, too, if 
 warmed every day), "when nine days old." 
 
DR. CHASE'S RECIPES. 385 
 
 Boston Baked Beans. — An excellent and favorite dish with every New 
 England family, if carefully prepared: Get a red, earthen jar (I believe the red 
 ones are unglazed and. therefore, preferred). It should be 14 to 16 inches deep, 
 with a wide mouth. Get the beans at a first-class grocery, lest they should be old 
 or poor in quality; pick, wash and soak them over night in plenty of cold water; 
 scald them the next day with a tea-spoonful of soda; they should not boil unless 
 they have been long stored. Drain off the water twice, at least, to remove the 
 taste of the soda, and to each 3 pts. of beans, before soaking, allow \% lbs. of 
 good, sweet, salt pork — a rib piece, not too fat, is best. Let the beans cover all 
 but the top of the pork, which must have been freshened if very salty, the rind 
 scraped and scored ; adding hot water enough to cover the beans, in which half 
 a small cup of molasses has been dissolved. They should be put in the oven at 
 bed-time, while there is still a moderate fire remaining. They will be ready in 
 the morning. If the pork is not very salt, add a little salt to the water in which 
 the beans are baked. — Boston Herald. 
 
 Pork and Beans— Short, or Kansas Plan. — Pick the beans over 
 carefully, and put into an earthen crock, and fill with cold soft water, and let 
 stand over night; if the pork is too salt parboil it a short time, scrape the rind, 
 and score it; put it, with the beans into a deep baking dish (why not bake them 
 in the crock, the same as the Bostonians above — we know there is much less 
 danger of burning in an earthen jar than in a tin or other metal dish), with hot 
 water cover closely (this is certainly important at first), and set in the oven, and 
 let them bake rather slowly until noon, or from 3 to 4 hours. Do not let them 
 get too dry; if you can not see the water add more hot. — Kansas City Times. 
 
 Remarks. — Although there is, and must be, more or less sameness in all the 
 above plans of cooking beans, yet there is sufficient difference in some things 
 to justify the number I have given. The following will also be found valuable 
 in cooking beans and corn together in winter, warming up, drying string beans, 
 etc.: 
 
 Winter Succotash. — This may be made with Limas, horticulturals, 
 garden beans, or white field beans. The latter are seldom used for succotash, 
 but they make it very nicely. The method of proceeding in each case is the 
 same. Boil the beans without soaking until three-fourths done. In the mean- 
 time put an equal amount (dry) of dried sweet corn vdth 3 qts. water, and let it 
 steep on the stove for 3 hours without boiling, then add to it the beans, and let 
 them cook together gently until the beans are done. Serve warm and do not 
 break the beans. 
 
 Beans or Succotash, To Warm. — Put either beans or succotash into 
 shallow dishes and cover with a little hot water. Heat slowly, and do not stii 
 while warming, as that makes them mussy. If they are likely to burn put them 
 back where there is not so much heat. Dish them up with a flat ladle so as to 
 mash them as little as possible. An excellent dish for breakfast. In fact, 
 baked beans, or any dish with beans in it, like bean porridge (which see), is all 
 the better for having been warmed over — the more times the better the dish. 
 
 String Beans for Winter Use.— Some writer in the "Household" 
 25 
 
386 DR. CHASE'S RECIPES. 
 
 department of the Blade informs us, and I have not a doubt of the fact, that 
 string beans can be kept for winter use nicely, in the following manner: ' ' String, 
 but do not break them, scald a few minutes, then dry by fire heat, turning fre- 
 quently so that they do not sour. When dry enough to rattle, put away in 
 closely-tied paper sacks. To cook them, soak over night and dress the same as 
 fresh. They taste more like green beans than dried corn does like green. 
 
 Corn, To Fry — Cut corn from the cob till there is about a quart of it, 
 and carefully pick out all bits of stalk or silk. Beat 3 eggs very light, stir them 
 into the corn, with 2 table-spoonfuls of tlour, salt and pepper. Have some lard 
 very hot, and drop in the corn a heaping teaspoonful (the author would say a 
 table-spoonful) at a time. Fry a light brown. Canned corn may be used in the 
 same way. 
 
 Corn Oysters. — Nine ears of corn, 2 eggs, 2 table-spoonfuls of flour, 
 pepper and salt. Cut the rows of corn length-wise, and then scrape it off the 
 cob; beat the eggs light, add the flour, pepper, and salt, and fry the cakes 
 about the size of an oyster in butter. 
 
 Remarks. — These recipes are much the same, but make a very nice dish for 
 breakfast. 
 
 TOAST— With or Without Milk, and to Use Bread Crusts, 
 Dry Bread, etc. — A lad^^ writer gives her sisters the following plans of sav- 
 ing bread which has been cut in larger quantities than needed, crusts, etc., 
 which many throw away because they do not know how to use them. Her 
 . plans will prove a success, every time when followed with judgment. She says: 
 " There are times when bread accumulates and is thrown away. We can 
 not make toast, for we have only just a little milk to spare. Let us tell you how 
 to make a good-sized dish of toast with only one cup of milk — or none at all. 
 Toast each slice of bread nicely and brown; have a basin of hot water on the 
 stove; salt the water a little, and dip each slice of toast, 1 at a time, into it. 
 Let it remain a moment. Then lay it on the dish you wish to serve it in. Im- 
 mediately on taking it from the hot water spread a thin slice of butter on each 
 piece of bread, and so on until your, dish is full. It is good just so. But to 
 give it the appearance of milk toast, heat your small quantity of milk, add a 
 little lump of butter, a pinch of salt, and hot water enough to just cover the 
 toast and no more. 
 
 Bread Crusts, for Balls, or Dressing. — If you have scraps and 
 broken crusts which cannot be toasted, do not throw them away, but soak them 
 until soft, with warm water. Add pepper, salt, and butter, according to taste. 
 Mold into balls like an egg, and lay them in a pan with a roast of beef; turn 
 them when brown and serve with a rich gravy, and you will think it a rich, 
 nutritious dish. 
 
 Remarks. — You will not only think it a rich nutritious dish, but it will be 
 such, in fact. 
 
 Milk Toast, No. 1.— First toast the bread and lay it in a deep dish; 
 then put a lump of butter the size of an egg in a fr3ang pan; add 1 heaping 
 table-spoonful of flour, and stir until it begins to brown; then pour in 1 pt. of 
 .sweet milk and a little salt, and pour this over the bread. If you like it s-sffeet, 
 add sugar, to your taste. 
 
DR. CHASE'S RECIPES. 387 
 
 Remarks. — The ground work of this recipe was from a Mrs. S. Bearnes, to 
 the Blade, in which she also gave an endorsement of the new plan of using 
 strong soda water on burns (which see, among the recipes for burns), but I will 
 give her plan in her own words. She says: " I want to tell you how I cure a 
 burn. Wet a cloth in strong soda (baking soda) water, and wrap around the 
 burn, or lay a little soda on and dampen it and let it remain a few minutes." If 
 she had given her post-ofBce address, I should have given it too. I have come 
 as near as possible to giving her full credit. The wet cloth is the best plan. 
 
 Milk Toast, No. 2. — Cut slices of bread very thin, toast quickly to a 
 light brown; butter, while hot, and pile them in a deep dish; then cover them 
 with rich boiling milk. Let it stand a few minutes and serve. A little salt 
 may be added if necessary. 
 
 Milk Toast, No. 3. — The following is from a writer in the Rural New 
 Yorker, and gives a new thought or two, so I give it a place. She says: "A 
 good way to dispose of dry bread is to make it into milk toast. It is very pop- 
 ular with the workingmen and children, and often solves the problem that dis- 
 turbs the cook when she is thinking what is to be got for supper. Toast the 
 bread a short time before it is wanted. Set a half pan of milk on the stove 
 and let it get scalding hot. Put in a little salt, spread the toasted slices with 
 butter and put them into the hot milk, and in a very few minutes remove to the 
 table. If the toast is put in too soon, the bread will fall in pieces and is not so 
 nice to serve. There should be plenty of milk for the amount of bread." 
 
 Remarks. — I think it will be popular with everyone. I have made an entire 
 supper of it many times. 
 
 Boston Cream Toast. — Cut stale bread in slices J^ inch thick, and toast 
 a nice light chestnut color. Put 1 pt. of milk to heat with J^ cup of butter, a 
 little pepper, and salt to suit the taste. Blend 3 large tea-spoonfuls of flour 
 with cold milk, and when it boils, stir in and let it boil 2 or 3 minutes. — Now 
 have ready a pan of hot water, a little salted, dip each slice quickly in the 
 water, lay in a hot dish and cover with the hot cream. Serve immediately. 
 
 II. Another nice dish is made by rolling light bread dough thin, cutting 
 in strips and boiling in hot fat. Break each cake open as it comes from the 
 kettle, and plunge it into the above cream. 
 
 Remarks. — As Boston claims to be the "hub " upon which the world turns, 
 I have thought to close the toast making with the Bostonian plan of making 
 cream toast, as given by "P." of Toledo. It will be found very nice, and the 
 second dish, or plan, using the same cream, will undoubtedly suit many per- 
 sons—try them both, if fond of nice dishes. 
 
 Bread to Fry in Batter. — One table-spoonful of sweet, light dough; 
 make it into a thin batter by 1 cup of sweet milk; add 3 or 4 eggs, \% cups of 
 flour, and 1 tea-spoonful of salt. Cut light bread into thin slices, dip into this 
 batter, and fry in hot lard. Sprinkle with powdered sugar and garnish with 
 jelly, if desired. 
 
 Remarks. — When you have not the light dough on hand to make into a 
 batter, simply beat an egg or two, according to the number of persons to fry 
 
888 DR. CHASE'S RECIPES. 
 
 for, add a little salt and a very little flour, rubbed smooth in a little cold water; 
 dip in your slices of bread and fry as above, or, I think, butter or drippings is 
 better than lard, as the lady says in " Frying after Ham." 
 
 Fried Bread, After Ham. — After frying good smoked ham or 
 shoulder, beat 2 eggs and J^ cup sweet milk together, dip slices of stale bread 
 in this, wetting both sides; fry and turn quickly. — Mrs. M. C. Wanemaker, New- 
 ville, Ind., in Blade. 
 
 Bread Pudding, Pried. — When you have bread pudding left over 
 from dinner, it is very nice, next morning, to cut it into slices; then dip each 
 side into cracker crumbs; then into beaten eggs, slightly salted, and again into 
 the crumbs; then fry a nice brown, in hot fat to float them; take out with a 
 skimmer or ladle, and drain a moment ; serve hot, with powdered sugar over 
 them. 
 
 Prench Toast. — Any meat left over from roast beef, veal, turkey or 
 chicken is to be freed from bone, finely chopped, using the gravy left, or a 
 beaten egg and a little butter, to moisten it; while quite hot, the toast being all 
 ready and nicely buttered, put the mixture over each piece, and send to the 
 table hot. 
 
 Remarks. — The French people are not only careful to save everything in 
 the line of food, but always re-make it into some nicer dish than at first, and 
 which you would not suppose to have been served before. In this is the secret, 
 not only of their living well, but cheaply. 
 
 Stale Bread, to Pry, or Egg Toast. — Take 2 eggs, beat well; 1 cup 
 of milk, and flour to make a stiff batter. Cut stale bread into thin slices, and 
 dip into the batter, and fry a nice brown, in sweet butter. Serve hot, with 
 butter, sugar or sauce, as you choose. 
 
 Remarks. — With coffee alone, or with other articles, this makes a nice dish 
 for breakfast. Well, now, at the risk of being a little out of place with the fol- 
 lowing plan of cooking eggs, as it is for a breakfast dish, and as these toasts are 
 most generally used at breakfast, I shall give a plan of cooking eggs for break- 
 fast in this place, although it properly belongs with the egg dishes. It will be 
 found very nice, and is as follows: 
 
 Eggs, Pried or Baked, for Breakfast. — Put a table-spoonful of 
 butter into a tin-plate, upon the top of the stove, and break in 10, or any num- 
 ber of eggs needed for the meal, a little salt and pepper, allowing the eggs to 
 cook until the whites are "set;" then slip the tin-plate into a china, or stone- 
 ware plate, and send to the table hot. If your stove-oven is hot, they will cook 
 in half the time, if put into the oven. 
 
 CUSTARD — How to Make. — If wanted rich with eggs, some use as 
 many as 8 for 1 qt. of new milk, 1 cup of sugar, a little salt, and grated nut- 
 meg to taste. Some persons use only 3 or 4 eggs to a qt. of milk — suit your- 
 .self , therefore, when they are not plenty. Vanilla or lemon extract may take 
 the place of nutmeg for a change. Directions — Eggs to be well beaten, and 
 the sugar then beaten in to get it all dissolved; then the milk and seasoning; 
 place in a pudding-dish, or in cups, which is the more tasty way, and bake in 
 
DR. CHASE'S RECIPES. 389 
 
 a slow oven about 3^ hour, or until the custard is firm in the center — when 
 it is done. Some times nutmeg and lemon-peel are grated over the top of a 
 custard, when served, in place of mixing in when made. 
 
 Custard, Frosted. — Five eggs well beaten (reserving three whites for 
 meringue), 1 qt. of milk, 5 table-spoonfuls of sugar, 3 tea-spoonfuls of vanilla, 
 pinch of salt; put in a pudding-dish, which place in a pan of water in the 
 oven and bake. When nearly baked, put upon the top the meringue made 
 with the 3 whites and 2 table-spoonfuls brown sugar to each white, and any 
 flavoring. Bake a light brown. — Domestic Monthly. 
 
 Custard, "Without Eggs. — New milk, 1 qt. ; flour, 4 table-spoonfuls; 
 sugar, 2 table-spoonfuls; nutmeg or cinnamon to your liking, and a little salt. 
 Directions — Place the milk over a quick fire, and as soon as it boils, having 
 rubbed the flour smooth in a little cold milk, stir it in, and as soon as scalded, 
 add the sugar, spices and salt. Bake, of course. 
 
 St. James Custard. — Place over the stove 1 pint of milk, in which put 
 one large handful of bitter almonds that have been blanched and broken up. 
 Let it boil until highly flavored with the almonds; then strain and set it aside 
 to cool. Boil 1 qt. of rich milk, and when cold, add the flavored milk, ^^ 
 pt. of sugar and 8 eggs, the yolks and whites beaten separately, stirring all well 
 together. Bake in cups, and, when cold, place a macaroon (a cake highly 
 flavored with almonds) on top of each cup. 
 
 , French Tapioca Custard. — Five dessert-spoonfuls of tapioca, 1 qt. of 
 milk; 1 pt. of cold water; three eggs; one heaping cup of sugar; one tea- 
 spoonful of vanilla, and a little salt. Directions — Soak the tapioca in the 
 water five hours. Let the milk boil in a farina-kettle or in a kettle set into 
 boiling water; add the tapioca and water, and a little salt. Stir until boiling 
 hot, then add the beaten yolks and sugar. Stir this constantly about five min- 
 utes, but do not let it get too thick, or the custard will break. Pour into a 
 bowl, and add the whites of the eggs previously beaten to a stiff froth; stir 
 them in gently. Flavor and set aside in a glass dish till cold. Serve with 
 canned or brandied fruits; it is a very delicious dessert. 
 
 Remarks. — The French are celebrated for the amount of labor required or 
 the changes to be made, but their dishes are also celebrated for their excellence. 
 The Irish moss or carrageen, as called in the next, as well as tapioca, makes a 
 nice dish. 
 
 Carrageen Custard. — Procure carrageen (Irish moss), 1 oz., and divide 
 into 4 parts; 1 part is enough for 1 mess; put the moss into water and let it 
 remain until it swells; then drain it and put it into 2^ pts. of milk and place 
 it over a fire; let it boil 20 minutes, stirring continually; then strain it, sweeten 
 with loaf sugar (any white sugar will do), put into cups, and grate nutmeg 
 over the tops. 
 
 Remarks. — This is also served cold, of course. Any of the moss that is 
 black, or dark colored, is not fit for this use any more than it is to make a nour- 
 ishing: drink for invalids. 
 
390 DR. CHASE'S RECIPES. 
 
 Apple Custard. — Pare and punch out the cores of 6 apples (at least 1 
 for each person to be at dinner); set them in a new tin bread pan with a very 
 little water, and stew them till tender; then put them in a pudding dish with- 
 out breaking; fill the centers with sugar, and pour over them a custard made 
 of 1 qt. of milk, 5 eggs, 4 ozs. of sugar (1 cup will not be too much), and a 
 very little nutmeg; set the pudding dish in a baking pan half full of water, and 
 bake it % hour. Serve it either hot or cold, at the dinner. 
 
 Remarks. — For the cold serving, let it be what is left over, as most people 
 like hot dishes for dinner. 
 
 Corn Meal Custard. — Corn meal, Jc^ lb.; sweet milk, 1 pt. ; boil to- 
 gether 15 minutes; and add butter, J^ lb.; 6 well beaten eggs; rose water, salt 
 and sugar, to taste. Bake carefully, not to burn the top. 
 
 Remarks. — As we have corn meal puddings (which see), why not custard 
 also? I think for the number of eggs 1 qt. of milk might be used, without 
 detriment to the custard, making more, and still be rich enough for most peo- 
 ple. I know it will be nice, if nicely made. Custards are generally served 
 cold, at "tea;" but this would be nice hot for dinner, as well as cold at tea- 
 time. 
 
 Snow, or Rock Cream, a Substitute for Custard. — "Boil a cup 
 of rice in new milk till quite soft, sweeten with powdered sugar and pile upon 
 a dish. Lay upon it, in diflEerent places, bits of currant jelly or preserved fruit 
 of any kind. Beat the whites of 5 eggs with a little powdered sugar to a stiff 
 paste, flavor with vanilla, and add to this, when beaten very stiff, a table-spoon- 
 ful of rich cream and drop over the rice roughly, giving it the form of a rock 
 of snow." 
 
 Remarks. — Ornamental as well as a delicious dish at tea. 
 
 ESSENCES — Lemon and Others.— As lemon and other essences or 
 flavoring extracts are called for with custards and other dishes, in this connec- 
 tion there can be no better place than here (between the custards and ice-creams) 
 for them. The following is from a lady writer, no dOubt — S. A. C. , of Oco- 
 nee, 111.— and will be found practical and good. She says: " Best alcohol, 1 
 pt. ; lemon oil, 1 oz. ; the peel of 2 lemons; put all in a fruit jar; let it stand 1 
 week, shaking 3 or 3 times daily; remove the peel and bottle for use. I have 
 used it 2 years and pronounce it much better than any I ever bought. Nearly 
 all essences are made in the same proportion as lemon." 
 
 Remarks. — This writer is correct as to the proportions. The peel gives 
 lemon, orange, etc., an improved flavor. A fruit jar filled with lemon or 
 orange peel, then filled with alcohol without the oils, makes a nice, highly- 
 flavored extract. The author has made them for his wife, in her life-time, 
 many times. Sliced pineapple, no doubt, will do equally well for that most 
 delicious flavor. 
 
 Ice-Creams and Water Ices, Strawberry. — As the "Widow 
 Bedott," of Nettleton, Mo., gives one to the Blade, which is perfectly plain, I 
 will give it first. She says: " Rub 1 pt. of ripe strawberries through a sieve, 
 add 1 qt. of cream, % lb. of white sugar and freeze." 
 
DR. CHASE'S RECIPES. 391 
 
 Remarks. — No ''foolin' " with this; it is perfect, having the pure flavor of 
 the strawherry and the richness of the cream itself, without alloy. But as some 
 persons will want a more elaborate one, we give the following, although I do 
 not know its originator: 
 
 Parisian Ice-Cream, the Best. — Rub well together 12 eggs and IJ^ 
 lbs. of white sifted sugar; then add 3 qts. of perfectly fresh and pure cream; 
 flavor as below named and cook in a farina boiler — a tin vessel set in a larger 
 one containing hot water — stirring constant!}^ till it thickens, but it must not 
 curdle. Strain through a fine sieve and put on ice to cool. [The author can 
 see no reason to strain, except it be to get the sugar all dissolved unless some of 
 the Qgg curdles.] The more slowly the freezing is performed the firmer will be 
 the product. When completed let it remain in the freezer with fresh ice and 
 salt around it for several hours to ripen. [This is the French of it.] 
 
 For Flavors for Ice-Creams. — For 3 qts. use either 1 table-spoonful 
 of extract of vanilla, 1 table-spoonful of extract of lemon and of lemon juice, 
 or 1 pt. of finely strained strawberry juice with 4 ozs. of sugar, or 3 ozs. of 
 chocolate and 4 ozs. of sugar dissolved in a little water and strained. Or the 
 berries themselves or nice ripe peaches, as in the next recipe. 
 
 Ice Cream with Berries or Peaches. — Fruit frozen with custard 
 may not be particularly good for the digestion, but as it is a popular dish, it is 
 well to know how to insure success when preparing it. Take 1 qt. of milk and 
 1 qt. of cream, 6 eggs, 3 cups of sugar. It is a good plan when making any 
 custard to beat the yolks of the eggs and the sugar together ; then all the lumps 
 can be crushed without difficulty and there is less danger of the eggs looking 
 stringy. To this quantity of custard one large pint of ripe berries, or peaches 
 cut in small pieces, is the due allowance. To my taste 1 qt. is not too many. 
 Heat the milk and cream, then add slowly the sugar and eggs. Cook it in a 
 farina kettle, or in a pail set in a pan of water. When thick take from the fire, 
 remembering that it will be a good deal thicker when it is cold. When cold 
 stir in the fruit, and freeze as you do any ice cream. 
 
 Remarks. — This was published in the London (Ont.) Free Press, sent me by 
 my daughter, Mrs. Dr. Mills, living there, and I will vouch for it, and support 
 the writer in the use of the quart instead of a pint of the berries. Strawberries, 
 raspberries, red or black; blackberries, either should be perfectly ripe; or per- 
 fectly ripe peaches, cut into quite small pieces, may be used with satisfaction 
 without other flavoring. Mix in well just before putting into the freezer. 
 
 Ice Cream Lemon. — Nice morning's milk, 10 qts.; sugar 10 cups; yolks 
 of 10 eggs; corn starch, 3 table-spoonfuls; extract of lemon, 1 table-spoonful. 
 Directions— Pour a quart or two of the milk upon the sugar, and see that the 
 sugar is thoroughly dissolved ; rub the corn starch smooth in a little of the milk 
 and stir in with the beaten yolks of the eggs, then the extract, and freeze at 
 once, as but little time can be given to it at hotels or picnics. 
 
 Remarks. — I have eaten it, and know it is very nice. The following is also 
 made by the same confectionery cook, who gave me the recipes while I was 
 
392 DR. CHASE'S RECIPES 
 
 treating a sister of hers, whom she came in often to see, and hence the acquain- 
 tance and this information. 
 
 Water Ices, Iiemon. — Fourteen lemons, whites of 18 eggs, sugar, 10 
 cups; vanilla extract, 1 tea-spoonful; water. Directions — Pour over the sugar 
 3 qts. of boiling water, and boil 10 minutes; add 6 qts. of ice water and the 
 juice of the lemons; then the beaten whites of the eggs, and vanilla, and freeze. 
 
 Remarks. — Of course, these water ices are simply the juices of any fruit 
 you desire the flavor of, diluted with water, properly sweetened to taste, and 
 frozen the same as ice cream. If you wish to use fruits, as oranges, berries, 
 etc., which contain but little acid, the flavor may be heightened by the addition 
 of the juice of a lemon or two, according to the amount being made, as the 
 following: 
 
 Orange Ice. — To avoid the seeds, etc., press out and strain the juice of 
 1 dozen good-sized Florida or other sweet oranges, rubbing off the yellow zest 
 of 4 of them with lump sugar, if obtainable, otherwise grating finely, or using 
 an equivalent of orange tincture or extract, at least 1 or 2 table-spoonfuls; 
 sugar, 3 lbs., upon which pour 1 gal. of boiling water, dissolving by boiling if 
 necessary. Set in a cold place to cool before freezing. 
 
 Remarks. — It will be noticed in the first, above, vanilla extract was used, 
 but I should use the extract of the fruit used, as the taste will be truer to nature, 
 while the amount there given I should expect to be wholly lost from the large 
 amount of lemons used. A pint of the juice of strawberries to each 3 qts. of 
 water being used, would give their very nice flavor to an ice; the sugar and 
 other treatment the same. The first time I ate of these water ices was at Cape 
 May, where my son and myself had run down from the Centennial, at Phila- 
 delphia, to spend the Sabbath. At that time they were made very plain — all 
 there was of the recipe I got by inquiry was "8 lemons to 2>% lbs. powdered 
 sugar, 1 gal. of water and freeze." But it was very nice, even as then made. 
 
 SALADS, KELISHES, ETC.— There is probably no branch in the 
 line of made-up dishes that will show a woman's skill to better advantage than 
 in the variety of articles to which she can apply a well made salad to give 
 piquancy— i. e. , a pricking or sharp stinging, still a pleasant taste — to her salads 
 or relishes for the dinner or tea-table. These may be eaten hot or cold, but I 
 think tliat, like myself, most people prefer them made in time to get cold before 
 serving. Sometimes the salt, sometimes the sour, and sometimes the mustard, 
 or other spices may be made the most prominent, as she shall choose, or as the 
 nature of the article used for the body of the salad shall require. Salads give a 
 relish to bread and butter, and comes nearer satisfying all tastes than almost 
 all, if not all, dishes; and if not made too piquant (too strongly spiced) are not 
 as unwholesome as they are generally believed to be. Salad oil — pure sweet oil 
 — which the author has a great dislike for on account of its taste, is the richest 
 article used in making salads; but as the place of the oil can be so nicely filled 
 with melted butter, or rich cream (the butter is considered best), in making a 
 "salad dressing," he recommends ratlier than condemns their use. Any of the 
 salad dressings may be applied, mixed with simply chopped cabbage, chopped 
 
DR. CHASE'S RECIPES. 393 
 
 or sliced potates, or any kind of chopped meat, as well as to the more elabor- 
 ately mixed dishes. 
 
 Salad Dressings, to Make Cold— Which may be put upon almost 
 any cold dish left over from dinner, as cold potatoes, beets, string beans, meats, 
 chicken or fish, and cabbage, or uncooked cabbage or lettuce in its season; any 
 of which should be chopped rather finely and heaped in the center of a platter 
 or bowl of suflScient size to allow mixing with it the salad dressing, to be made 
 as follows: Take an even tea-spoonful of ground mustard and a salt-spoonful 
 of salt and mix info a paste with good vinegar. It is best to use a fork for this 
 and to mix in a soup plate. Now add the yolk of 1 eg^, being careful not to 
 allow the white to follow; stir the yolk thoroughly through the mustard and 
 begin to add the sweet oil or melted butter, as you prefer, in small portions, 
 not more than a tea-spoonful at a time, but add continually as you mix. If the 
 dressing becomes too hard, or looks stringy, add a tea-spoonful of vinegar from 
 time to time, but not often. It should become a light creamy mass, and it will 
 if it is properly stirred; and you go on adding oil or butter and vinegar until 
 you have the necessary quantity (using more mustard and salt at the beginning 
 and the yolk of another egg, if the quantity is known to be for a half-dozen 
 persons or more), when you taste to see if it is sufficiently salt or sour or piquant 
 with the mustard; and if not, add either as you wish. Now this dressing is to 
 be placed upon the chopped cold potatoes, or other chopped cold article or raw 
 chopped cabbage or lettuce, and properly mixed through it with the fork, or 
 two forks may be handier, leaving "rough and rocky" in appearance, or 
 smoothing down with a knife blade, as you choose. 
 
 Remarks — If this is used upon any cold article, a few fresh lettuce leaves 
 may be stuck around the edge, or sliced bits of fresh tender radishes; or a few 
 salt herrings split into fibers, and laid around, or put upon the dish, will meet 
 ' with general favor. Many of these ideas I have taken from the American Gro- 
 cer, a very reliable paper upon any class of subjects, to which it calls public 
 attention. It is usual, when cold chicken is chopped, or other cold meats, for 
 the ground work of the salad, to chop the white part of the celery, if you have 
 it, to make an equal amount as there may be of chicken, or lueat, and mix 
 evenly together; then after the dressing is mixed in, garnish with, or stick 
 around, the green tops of the celery. When cold potatoes are used for the 
 salad, men will generally like it better; a small onion is also chopped finely, 
 and mixed with the potatoes, ladies generally prefer it without, so a compro- 
 mise might be made by using an onion half the time, or occasionally. 
 
 Salad Dressing, to Make With Heat. — Although this is particu- 
 larly adapted to raw, chopped cabbage, or lettuce, in its season, it will be found 
 nice for cold meat, chicken, etc. Cabbage, % a small head; or fresh, crisp 
 lettuce, in equal amount; vinegar, 1 cup; 1 egg; sugar, 1 table-spoonful; made 
 mustard, 2 tea-spoonfuls; butter, 1 tea-spoonful; alittle salt and pepper. Direc- 
 tions— Chop the cabbage or lettuce finely, stirring the salt and pepper into it, 
 and put into a bowl, or dish to await the dressing. Beat the egg, sugar and 
 butter together, and add the mustard and vinegar, stirring well ; put the mix- 
 
394 DR. CHASE'S RECIPES. 
 
 ture into a stew pan upon the stove, stirring all the time, until it comes to a 
 boil, when it is to be poured over the cabbage, or lettuce, or meat, as the case 
 may be. The articles being all mixed cold it does not curdle; and the constant 
 stirring while heating prevents its curdling during this process. The German 
 girl, who first prepared this for us, brought it to the table hot, as her people 
 prepared it; but there being some of it left over, I found that myself and family 
 liked it better cold. So had it prepared^ after this, in time to get cold by plac- 
 ing on ice, whether for dinner or tea. It is nice at either meal. I will also give 
 a few others. 
 
 Salad Dressing for Tomatoes. — The author's preference for cold 
 salads is shown to be the preference of others also, by the following: Take off 
 the skins with a sharp knife, cut into thin slices, and lay in a salad bowl. Make 
 a dressing by working 1 tea-spoonful each of salt and made mustard, J^ tea- 
 spoonful of pepper, the yolks of 2 hard boiled eggs, with 2 table-spoonfuls of 
 melted butter; then whip in with a fork 5 table-spoonfuls of good vinegar. 
 Pour over the tomatoes, and set on ice or where it is cool for an hour before 
 serving. — Rural New Yoi'ker. 
 
 Potato Salad. — A potato salad is easily prepared, and very nice alone; 
 but if you have any cold fish, as called for in this recipe, it gives an additional 
 relish. If you have no cold potatoes, boil or steam a dozen with their jackets 
 on; when done peel and let stand till entirely cold; then slice them }4: inch 
 thick; mix with some flakes of cold boiled fish (halibut, cod or salmon) and 
 pour over them a salad dressing made with 6 table-spoonfuls of melted butter 
 or salad oil, 6 table-spoonfuls of cream or milk, 1 table-spoonful of salt, '^ the 
 quantity of pepper and 1 tea-spoonful of ground mustard. Into this mix 1 
 cupful of vinegar. Boil well, then add 3 raw eggs, beaten to a foam; remove 
 directly from the fire and stir for 5 minutes; when thoroughly cold turn over, 
 the salad. Garnish with slices of pickled cucumber, cold beet, hard boiled 
 eggs, celery or parsley. 
 
 Remarks. — It strikes the author that if there is no cold fish on hand that a 
 sprinkling of cold chopped turnips would do remarkably well, for variety's 
 sake, to mix with the potatoes. They make a nice dish mashed with potatoes, 
 for dinner, why not in a salad also. 
 
 Cream Salad Dressing, in Place of Mayonnaise, or Salad Oil. 
 — Rub the yolks of 3 hard boiled eggs through a sieve, 1 dessert-spoonful of 
 dry mustard, 1 table-spoonful of butter, 1 tea-spoonful of salt, J^ pt. of cream; 
 either juice of 1 lemon or 2 table-spoonfuls of vinegar, and as much cayenne 
 pepper as can be taken up on the blade of a small penknife. This is a good 
 substitute for mayonnaise (given below), for those who like myself, do not like 
 oil, for any dish of vegetables, chicken, or upon meats, at dinner or tea. 
 
 Mayonnaise, Heal, or French Dressing for Salads.— Yolks of 
 2 or 3 eggs, 1 lemon, salad oil, 1 tea-spoonful each of pepper, salt, and brown 
 or moist sugar. Directions— Mix the yolks of the eggs raw with the pepper, 
 salt and sugar (a wooden spoon is said to be best to work it with); then begin to 
 
DR. CHASE'S RECIPES. 395 
 
 work in, little by little, the salad oil (the author thinks not above 1 table-spoon- 
 ful for each yolk used — the amount was not given by Warne's Model Cookery 
 (English), from which I quote, but left to depend upon its creaming with the 
 lemon juice), mixing so thoroughly that it may appear a perfect cream. Keep 
 by your side the lemon, cut in two. As soon as the oil and eggs begin to mix, 
 squeeze in some of the lemon juice, adding more oil, drop by drop, (little by 
 little, as above mentioned, I think best, as drop by drop, unless you have a 
 helper to drop it, would be too slow for Americans), then more lemon juice, till 
 all is finished. Let it be a perfect cream before you use it, and mix in a cool 
 place. 
 
 Remarks. — 1 have no doubt the mixing in a cool place will be an important 
 point in keeping the oil less "greasy," as we say. In case the lemon juice is 
 not acid enough to make all of a creamy consistence, add by degrees stirring all 
 the time, as much good vinegar as will accomplish it. It is generally used for 
 chicken, but may be used on anything used for salad, by those who prefer the 
 oil, in place of butter or cream. It is simple and easily made. 
 
 Lobster Salad. — Take the inside of a large lobster, boiled and cold; 
 mince it finely, the yolks of 2 hard-boiled eggs, mashed fine, with 4 table-spoon- 
 fuls of sweet oil, or butter softened; pepper, salt, vinegar, and mustard, to taste; 
 mix all well, and add celery or crisp lettuce, also to taste; then garnish with 
 hard-boiled eggs, sliced, when served. 
 
 Chicken Salad. — Although there are general instructions that ought to 
 enable any one to prepare a salad for a chicken, yet, as there are some people 
 who can only work upon specific or positive directions, I will give one sO' 
 explicit and plain that none can go amiss: Take a good-sized spring chicken, 
 weighing 2% or 3 lbs. ; boil it till perfectly tender. When perfectly cold, pick 
 the meat from the bones, and if the skin is at all tough remove it, and chop the 
 meat to the size of peas; also, if you have it, chop the white part of 4 or 5 heads 
 of celery to the same fineness, and mix together just before serving, into which 
 the dressing which has been made in the following manner is to be mixed: 
 Rub tiie yolks of 2 hard-boiled eggs smooth with 1 tea-spoonful each of mustard 
 and salt, 2 tea-spoonfuls of sweet oil or melted butter; 3 tea-spoonfuls of good 
 vinegar, and if you like cayenne, as much as will take up upon half the length 
 of a penknife blade; chop the whites of the eggs finely and mix in; then mix 
 evenly into the chicken an celery mixture, or chicken alone if you have no cel- 
 ery mixture, and garnish with the green leaves of the celery or other sweet 
 herbs, as you like. 
 
 "The Salad Bowl"— The Poetic EflEHision of the Rev. Syd- 
 ney Smith; or, A Clerical Salad Adapted to All Dishes, 
 "Whether Meats, Fish or Vegetables. — Our salads would not be com- 
 plete without this one in verse to help rivet the proportions and other points of 
 importance to the memory of all lovers of salad dressings. He says: 
 
.896 DR. CHASE'S RECIPES. 
 
 " To make this condiment your poet be^s 
 The powdered yellow of two hard-boiled eggs. 
 Two boiled potatoes passed through kitchen sieve, 
 Smoothness and softness to the salad give. 
 Let onion atoms lurk within the bowl, 
 And half suspected animate the whole. 
 Of mordant mustard, add a single spoon. 
 Distrust the condiment that bites too soon. 
 But deem it not, thou man of herbs, a fault. 
 To add a double quantity of salt ; 
 Four times the spoon, with oil from Lucan crown, 
 And twice with vinegar procured from town; 
 And lastly o'er the flavored compound toss 
 A magic ^oupQon of anchovy sauce. 
 O, green and glorious! O, herbaceous treat! 
 'Twould tempi the dying anchorite to eat. 
 Back to the world he'd tempt his fleeting soul, 
 And plunge his fingers in the salad bowl. 
 Serenely full, the epicure would say, 
 Fate cannot harm me, I have dined to-day." 
 
 Remarks. — You will notice here that a couple of potatoes are brought in, 
 •and the smallest proportion of onion also, and a caution against too much mus- 
 tard or cayenne, if that is used, not to bite too soon, with twice as much vine- 
 gar, also of oil, while some use more oil than vinegar; and, lastly, a soupQon 
 only of anchovy sauce {soupQon being the French for the least bit), a " sus- 
 picion " only that a little has been used, as the anchovy sauce is a highly- 
 flavored sauce, the anchovies with which it is made being a small fish of the 
 herring tribe, having a striking flavor of their own. A bit of that, if obtained, 
 or a small amount of any of the catsups, Worcestershire or any other sauce, 
 may be added to this or any other salad dressing; but the anchovy nor any 
 other need be used unless you choose. 
 
 SAUCES FOB, THE I^A.'BJj'E.— Worcestershire Sauce.— The Di-ug- 
 gists' Circular and Chemical Gazette gives the following recipe for making Lee 
 & Perrin's Worcestershire sauce, which is undoubtedly the most celebrated and 
 popular sauce in the market. It is made in such large quantities that few, 
 unless it be those manufacturing sauces, would undertake to make it; but it 
 may be reduced (say by 15, or any less number, if one chooses) so as to bring it 
 •down to the wants of a family or neighborhood for the year. It is as follows: 
 "White wine vinegar, 15 gals. ; walnut and mushroom catsups, of each 10 gals. ; 
 Madeira wine, 5 gals. ; Canton soy, 4 gals. ; table salt, 25 lbs. ; allspice and 
 coriander seed, powdered, of each 1 lb. ; mace and cinnamon, powdered, of 
 each 1^ lb. ; assafcetida, 4 ozs. dissolved in brandy, 1 gal. Mix together and let 
 stand 2 weeks. Then boil 20 lbs. of hog's liver in 10 gals, of water for 12 
 hours, renewing the waste water from time to time; then take out the liver, 
 chop it fine and mix it with the water in which it was boiled, and work it 
 through a sieve and mix it thoroughly with the strained liquor which has been 
 standing two weeks; let settle for 24 hours and carefully pour off the clear 
 liquor and bottle for use. Prime." 
 
 Remarks. — I should think the last part, at least, would have to be filtered. 
 
DR. CHASE' 8 RECIPES. 397 
 
 or carefully strained again, to get rid of the sediment from the liver. If for 
 sale, it had all better be filtered. And for me, I should prefer that the assa- 
 foetida be left out; yet in this amount, about 60 gals., its distinctive taste would 
 not be noticed. 
 
 Canton Soy, to Make. — Boil 1 gal of haricot (kidney) beans (I think any 
 large bean -will do as well) in sufficient water to soften them; add 1 gal. of 
 bruised wheat, and keep in a warm place 24 hours; then add salt, 1 gal., and 
 water, 2 gals, more, and keep for two or three months in a tightly bimged stone 
 jug. After this, press out the liquor, strain and bottle for use. It is chiefly 
 used for fish. It was originally brought from Japan, made there from a bean 
 known as the Dalichos soya, hence, for short, soy, or Canton soy, as it was 
 shipped largely from Canton, East Indies. Its relish must come chiefly from 
 the salt, which adapts it more particularly, as I should judge, to fresh fish, or, 
 as in this case, making a nice addition to the Worcestershire sauce. 
 
 Celery Sauce. — Celery, 2 to 4 large heads; veal or chicken broth, 1 or 
 2 cups, and cream, or rich milk, 1 or 2 cups (i. e.,\i 2 heads of celery are used, 
 1 cup; if 4 heads of celery, 2 cups each of broth and milk); salt and a blade 
 of mace, or a bit of nutmeg; flour and butter (as above explained), 1 or 2 table- 
 spoonfuls; water. Directions — Wash the celery carefully, cutting out all 
 dark spots; then boil it 15 minutes in salted water; drain away the water, and 
 cut into dice-like pieces ; rub the butter and flour together in a sauce pan, add- 
 ing the veal or chicken broth, cream, or milk, and the blade of mace or bit of 
 nutmeg, and a little salt, stew gently till the celery is tender and pulpy, when 
 it may be poured over the meat or fowl, or served in a gravy boat, or bowl, and 
 let each person suit himself as to a free or less free use of it. Mace and nut- 
 meg are the only spices that seem to agree with the very fine flavor of celery; 
 but they may, or may not be used, as you choose. 
 
 Celery Sauce (or Puree), as Made in India.— Clean 3 or 4 heads 
 of nice celery, divide and cut into small pieces, using the white part only ; boil 
 it in a suflicient amount of white stock. Season with white pepper, salt and 
 nutmeg. When it is tender add a small piece of butter, rolled in flour, and 3 
 table-spoonfuls of cream. Warm it up again, but do not let it boil. Poured 
 over turkey, chicken or wild duck. — Indian Domestic Economy and Cookery. 
 
 Mint Sauce (or Puree), as Made in India.— Wash nicely half a 
 handful of young, freshly gathered green mint; pick the leaves from the stalks, 
 mince them veiy fine, and put them into the sauce boat, with a spoonful of 
 sugar, and 4 spoonfuls of vinegar. Served with hot or cold roast lamb, or mut- 
 ton. — Indian Domestic Economy and Cookery. 
 
 Remarks. — The word puree is becoming so common, I will give the follow- 
 ing explanation of it: 
 
 Puree, Explanation of. — The word comes from India, and means a 
 soft, pulpy mass, or sauce, made from either meats or vegetables, fruit, etc., 
 reduced by cooking, beating, mashing and, if necessary, rubbing down to a 
 smooth pulp in a mortar, and then mixing with a sufficient amount of liquid, 
 whether it be stock or broth, for gravies; or milk, cream, etc., for sauces. A 
 
398 DR. CHASE'S' RECIPES. 
 
 puree, then, signifies a sauce, taking its distinguishing name from the meat, 
 vegetables or fruit from which it is prepared, seasoning being added to suit the 
 kind being made. A catsup is really a puree of tomatoes. So whenever you 
 see the word, which has now, even, become quite common in our own country, 
 you will understand, at once, its character and manner of preparation. I have 
 explained in other places that butter they call ghee; salt, with them, is nemuck. 
 
 Sauce for Beefsteak, or Catsup Improved. — Black pepper, whole, 
 and salt, of each l}y^ ozs. ; allspice, whole, horse-radish and small pickled 
 onions, of each 1 oz. ; ground mustard, 3^ oz. ; good catsup, 1 qt. Directions 
 — Pound the pepper and allspice finely, then bruise the radish root and onions 
 together, and put all into the catsup, in a jug, cork and shake daily for 2 weeks, 
 and strain through coarse muslin and bottle for use; or moderate heat, applied 
 to all, in a sauce pan, for 2 or 3 hours, then strained, will obtain the full 
 strength of the spices. If too thick for use after the heat, thin suitably with 
 good vinegar. 
 
 Remarks. — It will be found very nice for any roasted or boiled meats, as 
 well as steak. 
 
 Chili Sauce. — Large, ripe tomatoes, 20; good sized onions, 6; large 
 green pepper.^, 3; salt, 3 table-spoonfuls; brown sugar, 6 table-spoonfuls; ground 
 cinnamon, 3 tea-spoonfuls; ground ginger, 2 small tea-spoonfuls; ground cloves, 
 3^ tea-spoonful; good vinegar, 6 cups. Directions — Mash the tomatoes, chop 
 or slice the onions and peppers, mix all in a porcelain kettle or large tin pan, 
 and boil till perfectly soft, and when cool rub them through a colander, and 
 cook down to a proper consistency, that of catsup, and bottle for use upon 
 meats, chicken, turkey, etc. 
 
 Remarks. — To " bottle," means to bottle and cork tightly. And all sauces, 
 catsups, etc., should be kept in a cool cellar, except the one being used from. 
 
 Piccalilli, A Good Substitute for Sauces.— Green tomatoes, 1 pk. ; 
 1 large cabbage, 1 dozen onions; chop them fine and put on J^ pt. of salt and 
 let them stand over night; then drain off the brine, and scald in weak vinegar 
 and drain off again; and now add 6 go6d-sized green peppers chopped fine, 
 having removed the seeds before chopping; }{ to 1 pt. (as you like best) of 
 grated horseradish; then season with ground spices to suit the taste, at least 
 1 table-spoonful of allspice and pepper, and half as much dry mustard; and also 
 14 table-spoonful of cloves. Now, in packing in a jar, if 6 to 8 or 10 quite 
 small cucumbers (whole), which have stood in salt and water over night, are put 
 upon each layer of an inch or two in thickness, they will be found a valuable 
 addition, putting one in each sauce dish when served at table. Then all being 
 closely packed, just cover with good vinegar, boiling hot, and cover closely, or 
 put up in fruit jars, if plenty, and you will have a dish, as the saying is, " nice 
 enough for a king," the author says nice enough for a better man than a king — 
 nice enough for "an American citizen." 
 
 Chow Chow With Cucumbers. — Take 6 large cucumbers just before 
 they ripen, peel them, cut in strips, and remove the seed; 4 white onions, 6 
 good-sized green tomatoes, and ^ a head of cabbage. Chop all fine, let them 
 
DR. CHASE'S RECIPES. 399 
 
 stand in salt water over night, then pour off the water and add vinegar and 
 spices to suit the taste. — Tribune. 
 
 Remarks. — See piccalilli to judge about the amount of spices, the principal 
 difference being that cucumbers are in the lead in place of tomatoes and cab- 
 bage. Three or 4 green peppers can be added if desired in any case, seeded and 
 chopped as in the piccalilli. 
 
 Chow Chow "Without Cucumbers.— Take to 1 peck of green toma- 
 toes, 6 large onions, 1 dozen green peppers, 1 large cabbage; slice the tomatoes, 
 sprinkle over them 1 tea-cupful of salt, let them stand over night, drain off the 
 liquor, chop fine, add the onions, cabbage and peppers, also chopped fine; put 
 on the fire to cook, with enough cider vinegar to cover, then add black pepper, 
 cinnamon, cloves and allspice to suit the taste. Cook till tender, then cover 
 closel}' in jars, but it will keep without sealing. 
 
 Cole Slaw. — When cabbage is cut fine, seasoned with pepper, salt, vine- 
 gar, and a little sugar, it is generally called ' Cold Slaw," but our heading is 
 the right one, as it was originally made from the stalk and tops of a species of 
 the cabbage family, but which does not head like the cabbage — kale, probably, 
 the leaves of which curl and wrinkle, but does not head properly. For 3^ head 
 of cabbage finely chopped, about 1 table-spoonful of sugar, a pretty free use of 
 pepper and salt, with good vinegar, makes a nice dish with but very little 
 trouble. , 
 
 Cole Slaw With Cream. — For % head of cabbage, chopped fine, take 
 3^ cup sweet cream, % as much vinegar with a table-spoonful of sugar in it, and 
 mix with the cream ; having salted and peppered the cabbage, pour over the 
 mixture when ready to serve. Is also very fine. 
 
 Cole Slaw With a Hot Dressing.— Slice and chop very fine 1 head 
 (or enough for the family) of cabbage, and season with salt and pepper. Beat 
 3 eggs well together; mix with it 1 cup of vinegar, 1 tea-spoonful of unmixed 
 mustard, 1 table-spoonful of sugar, and 1 table-spoonful of butter. Bring to the 
 boiling point and pour over the cabbage. 
 
 Remarks. — If the yolks only are beat and put in at first, and the whites 
 beat and put in after removing from the fire, there will be no danger of curdling 
 — the whites of eggs are very liable to curdle, especially if not stirred all the 
 time while heating with the other ingredients. If not eaten till it gets cold, I 
 shoiUd prefer it for my use to leave the butter out, to prevent a kind of greasi- 
 ness in taste and appearance. 
 
 Hot Slaw. — Butter the size of an egg, % cup of milk, yellow of 2 eggs, 
 1 tea-spoonful of salt, \^ tea-spoonful of pepper, small level tea-spoonful of dry 
 mustard, and 3 table-spoonfuls of vinegari Put the butter into the skillet with 
 the fine cut cabbage and the other ingredients, and stir all the time until the 
 cabbage heats well through. — Western Rural. 
 
 Remarks. — The following will also be found a very nice way to cook cab- 
 bage for variety's sake. 
 
 Cabbage Baked, Very Nice.— Select a firm head of white cabbage, 
 quarter, rinse, and boil 15 minutes; pour off this water, and put on more hot 
 
400 DR. CHASE'S RECIPES. 
 
 ■water and continue to boil until tender ; drain off tlie water and set aside till 
 cold; chop fine and season with salt and pepper, and a table-spoonful of butter; 
 beat 2 eggs well, then beat them into 3 table-spoonfuls of rich milk, or cream is 
 better; mix all well together, and bake in a moderate oven till nicely browned. 
 —Farmer's Wife, in Toledo Blade. 
 
 Remarks. — I knew from the nicety of the dish that she was a wife that a 
 farmer ought to be proud of, or, as the saying goes now, might well afford to 
 "tie to." The same of the following: 
 
 Baked Cabbage With Grated Cheese. — Boil a firm white cabbage 
 for 15 minutes in salted water, then change the water for more that is boiling 
 and boil until tender. Drain and set aside until cool, then chop fine. Butter a 
 baking-dish and lay in the chopped cabbage. Make a sauce in this way: Put 
 1 table-spoonful of butter in a pan; when it bubbles up well stir inl table-spoon- 
 ful of flour, add J^ pt. of stock and }4, pt. of water, both boiling. Stir until 
 smooth, season to taste with pepper and salt, and mix well with it 4 table-spoon- 
 fuls of grated cheese. Pour this over the cabbage, sprinkle rolled cracker over 
 it, dot with lumps of butter and place in a quick oven for 10 minutes. This is 
 almost as good as the more aristocratic cauliflower when cooked in the same 
 manner. 
 
 Currie Powder, as Made in India. — Take coriander seeds, well 
 roasted, 2 ozs. ; tumeric, pounded, 21^ ozs. ; c^mimin seed, 2 ozs. ; fenugreek, 
 3^ oz. ; mustard seed, dried and cleaned of husks, % oz. ; ginger, dried, 2 ozs. ; 
 black pepper, 2 ozs. ; dried chillies (the pod of the Guinea pepper; we use our 
 common cayenne), IJ^ ozs.; poppy-seed, 1^^ ozs.; garlic, 1)4, ozs.; cardamons, 
 1 oz. ; cinnamon, 1 oz. ; all ground finely and mixed well and bottled. 
 
 Remarks. — As to the roasting of the coriander seeds, I should not, nor should 
 I use the fenugreek. "We use it only in horse medicines in this country, so 
 far as I know. The poppy-seed I should not care to use, either; they may do 
 for East Indians who eat so much opium, but should not want them "in mine." 
 I will give a recipe from the Detroit Tribune which, I have no doubt, was the 
 kind of currie powder used in making the chicken currie given in another place, 
 of which I partook, and have explained there, as the lady there referred to told 
 me she obtained the powder in Detroit already made. I will only say here I 
 like it extremely well. If the amount given there to make a currie proves too 
 hot of cayenne use less of the powder next time, It is certainly warming and 
 comforting, even to a dyspeptic stomach, and I believe healthful for any one. 
 
 India Currie Powder Americanized. — Take of ground cinnamon, 
 mace and cloves, each, 1 dr. ; coriander seed and fresh yellow tumeric, each, 2 
 ozs. ; black pepper and small cardamon seeds, each, % ^z- ; cayenne, 3^ oz. 
 Put all through a good mill and mix well; put in a closely-stopped bottle. 
 
 Remarks. — The tumeric is of no particular value, except to give color to 
 the powder. It has slight aromatic and stimulant properties, but they are so 
 slight it is seldom used in medicine except to color ointments, etc. So if the 
 color (yellow) is not desired, it can be left out without detriment to the powder. 
 If this powder is not as hot with cayenne as some may desire increase the 
 
DR. CHASE'S RECIPES. 401 
 
 amount by % fir. or whole dr. at the next making. It is better to add to rather 
 than to get in too much at first to suit those who cannot bear the cayenne if too 
 much is put in. For myself, I should prefer to add %, or at least %, oz. of 
 ginger root to this currie powder and leave out the tumeric altogether, as the 
 ginger is both aromatic and stimulating and a very healthful article, as well as 
 pleasant to the taste, while the tumeric, as mentioned before, is only for its 
 color. 
 
 Catsup, Tomato. — The editor of the Journal of Commerce says the 
 following recipe for tomato catsup has been in use in his family for fifty years. 
 Certainly it is old enough to be a good one. He says: Take 1 bushel of toma- 
 toes, cut them in small pieces, boil until soft, then rub them through a wire 
 sieve, add 2 qts. of the best cider vinegar, 1 pt. of salt, }4, ^- o^ whole cloves, 
 Jl' lb. of allspice, 1 table-spoonful of black pepper, 1 good-sized pod of red 
 pepper (whole), and 5 heads of garlic. Mix together and boil until reduced to 
 one-half the quantity. When cold strain through a colander and bottle, sealing 
 the corks. It will keep 3 or 3 years, as fresh as when first made. 
 
 Remarks. — With the pod of red pepper in place of so much cayenne, as is 
 generally put into catsups, it will be as strong as most people desire it ; but if no 
 red peppers are at hand, a small amoimt of cayenne, say % a tea-spoonful, 
 would equal it. More can be used by any one desiring it stronger, and even if 
 2 or 3 red peppers were put in it would not be too highly seasoned to suit my 
 taste. Let each one suit himself. If I was making this for myself I should 
 not use only half as much cloves as the editor does; but let each one suit his 
 own taste. Cloves, however, as well as red pepper, or cayenne, are rather 
 piquant (sharp and biting) to the taste. 
 
 Mushroom Catsup. — The editor, or some writer in the London, Ont., 
 jPVee Press, in answer to an inquiry by " R," gave the following recipe for mak- 
 ing mushroom catsup, and as it is quite a common thing with the English peo- 
 ple, I will give it, believing it to be better than that made by our own people, 
 who so seldom make it; and as it is called for in making the Worcestershire 
 sauce, previously given, I give it a place. When properly made it is a nice 
 thing, for I obtained some at one time of an English butcher, at Ann Arbor, 
 while I was living there, which had been made by another Englishman living 
 near (all English, you see), and it was splendid. This writer says: " Put alter- 
 nate layers of mushrooms and salt in an earthen jar, using at least 14 l^- of 
 salt to 2 qts. of mushrooms, and in this proportion for any amount. Let them 
 stand }y^ a day; then cut the mushrooms in small pieces and let them stand 3 
 days longer, stirring them well once a day; then strain them, and to every quart 
 of juice add allspice and ginger, each ground, }4 oz- ; powdered mace, J^ tea- 
 spoonful; and cayenne, powdered, 1 tea-spoonful. Put all into a stone jar, set 
 it in a kettle of boiling water, and let it boil for 5 hours, briskly; then let it 
 simmer in a porcelain kettle for % of an hour. Let it stand all night in a cool 
 place: in the morning drain off the clear liquor and bottle it. Cork the bottles 
 and seal tightly. The smaller bottles you use the better, as the catsup will not 
 keep its distinctive flavor long, if exposed to the air, by opening frequently." 
 26 
 
403 DR. CHASE'S RECIPES. 
 
 Currant Catsup, for Baked Beans. — "A, B. G." in i}iQ Masmchu- 
 setts Ploughman, gives the following plan for an excellent catsup from currants, 
 which needs no comment of mine. He says: I send you a recipe for making 
 currant catsup, as in my mind it cannot be beat, to any lover of baked beans, as 
 a dressing. To 5 pts. of strained currants (the juice from 5 pts. I understand 
 it to mean), add 3 lbs. of sugar (brown will do nicely); 1 pt. of vinegar; 1 table- 
 spoonful, each, of cinnamon, pepper, cloves, and allspice, and % table-spoon 
 ful of salt (I should not be afraid of a whole one). Scald them well 5^ of an 
 hour, then put in bottles and cork tight; it will keep for years; and as farmers 
 generally have a quantit}" of currants that go to waste, I would like them to try 
 this, and I think they will never be sorry. 
 
 Remarks. — The author thinks so too, that no one will be sorry for trying it. 
 although it would seem to me that % of an hour only to scald, or more pro- 
 perly, to boil it, would hardly be sufficient, possibly it may, in all cases; but I 
 would sooner risk it on 2 hours moderate boiling. I know it will be nice while 
 it does not sour — the longer boiling will ensure this — still, if it will " keep for 
 years," it is long enough. It will be as nice on other meats as on pork and 
 beans, hence make plenty of it, if you have the currants that go to waste. 
 
 Grape Catsup. — Pick 5 pts. of catawba grapes from the stem (Concords 
 or Delawares will do, but are not so tart); wash them and let drain; then sim- 
 mer till they are so soft you can rub all but the seeds through a colander (I 
 think grape sepds will go through an ordinary colander, a wire sieve would be 
 better) with care. After this is done add 2 pts. of brown sugar, 1 pt. of vine- 
 gar; 2 tea-spoonfuls each of allspice and cloves, and 1 table-spoonful of cinna- 
 mon, 13^ tea-spoonfuls of mace, 1 of salt, and % a tea-spoonful of red pepper. 
 Put all into a porcelain kettle, let them boil slowly until they are as thick as 
 you like catsup to be. Bottle, cork and seal. — London, Ont., Free Press. 
 
 Remarks. — Keep these proportions for any amount desired to make, it will 
 be found good. 
 
 Cucumber Catsup. — Cucumbers are said to make a nice relish for 
 meat, in winter, treated as follow^s: Grate about 3 dozen medium sized green 
 cucumbers and sprinkle pepper and salt to your taste (pretty strong I should 
 .say) over them; and allow a small sized white onion for each bottle. 
 Heat enough cider vinegar to cover and pour over. Put up in large mouth 
 bottles, and pour melted wax over the corks. If the air is kept from them, 
 when you open a bottle in mid-winter, the odor will be delightful to the lover 
 ■of the sometimes dangerous cucumber. 
 
 Remarks. — It seems to the author that if they were scalded in the vinegar, 
 there would be a greater certainty of keeping nicely, although the cucumber 
 flavor might be not quite so natural. 
 
 Fresh Cucumbers, How to Prepare for the Table. — Slice them 
 into cold water having plenty of salt in it, for an hour before dinner. In this 
 way there is but seldom any bad effects from their being used freely; and if 
 jou have not the hour for soaking, slice into a plate and sprinkle on plenty of 
 
DR. CHASE'S RECIPES. 403 
 
 salt, then turn another plate over them and shake a few minutes, and drain off 
 the salt water and serve as usual, with vinegar and pepper, and a little more 
 salt if needed, which will also avoid the danger of colics, etc. 
 
 Catsup, When Out, How to Make a Supply.— When your cat- 
 sup gets low, or is all gone, take some canned tomatoes and add vinegar and 
 spices, as in the Chili sauce, and boil slowly about 30 minutes, and strain if 
 you choose; it will go further without and be nicer too. 
 
 Remarks. — As we have just been giving a grape catsup, we will also give 
 the plan of preserving grape juice by canning, as I cannot sec why it may not 
 be kept in this way sweet and nice for common service, as well as for mince 
 pies, for which a writer says it is "better far than brandy or cider." The 
 writer says: 
 
 Grape Juice to Can for Common Service, etc. — Prepare the grapes 
 as for jelly, let the juice be boiling hot, and can it in the same way you do 
 fruit. It is excellent for mince pies, better far than brandy or cider. 
 
 Remarks. — It can be better only in that it is richer in body and flavor than 
 cider made from a poor quality of apples. If I was going to boil it I should be 
 careful to skim off all the scum that would arise, which would remove all pulp 
 of the grapes, that would have a tendency, if left in the juice, to start a fer- 
 mentation, although if kept air-tight and in a cool cellar I do not see how it can 
 ferment. It will be purer and clearer, however, if the pulp is thus removed by 
 skimming. Should it be too tart on opening for common purposes, a little 
 sugar might be added to make it more palatable, and still it would be far more 
 pure than much that is purchased for this purpose. Only 1 lb. of lump sugar 
 to each gal. might be put in and dissolved by the heat to remove the scum, 
 which would give it more spirit and also help to preserve it, bottling or can- 
 ning, remember, while hot. 
 
 Canned or Bottled Wild Grape Juice. — Pick off all bad ones and 
 scald stems and all with a very little water to start the juice, press out and 
 strain, boil and skim, and can or bottle while hot. Makes a nice drink for the 
 sick or well. One lb. of sugar to 1 gal. of the juice will make a nice wine, in 
 kegs or barrels. 
 
 JELLIES— Jelly Bag, Jams and Preserves, How to Make. — 
 
 General Remarks. — Jellies have, of late years, become very popular, and are 
 much more frequently used than formerly, and, therefore, the housewife who 
 gets hers up the nicest, i. e., the clearest or most transparent, and having the 
 purest flavor of the fruit of which it is made, carries off the premium of the 
 neighborhood in which she lives. We will do our best, so that all may 
 have them equally nice. In the first place, only the choicest, ripe fruit should 
 be used, if plentiful ; if not, use such as you have, but cut out bad spots, and 
 do not pare nor core any of the large fruits, as apples, pears, etc. , as much of 
 the flavor is contained in these parts; but they should be washed and quartered, 
 or even cut finer if very large, making all pieces as nearly the same size as 
 practicable; then cook perfectly tender and strain through the jelly bag, press- 
 
404 DR. CHASE'S RECIPES. 
 
 ing as little as possible to get all the juices and not to press the pulp through 
 any more than you can help, nor should any more water be put in in the cook- 
 ing than is absolutely necessary to prevent liurning till the juices start by the 
 heat, never more than to barely cover the fruit. 
 
 Tlie Jelly Bag is usually made of flannel, 10 or 12 inches across the mouth, 
 and tapering to a point, the whole being 18 or 20 inches long, unless large 
 amounts are to be made, in which case make as large as needed; and if only 
 very small amounts are to be made, straining through a piece of flannel will 
 do. If a bag is made there should be a stout cord around the top to suspend it 
 with, over a pole or some other convenience, to drain thoroughly before any 
 pressure is applied; then, if you choose, for clearness' sake, remove this and 
 set another dish, using the first drained off for your choicest friends. Press out 
 then through the bag all you like, which will be more of a jam than a jelly. 
 Jams and marmalades are much the same, thick and containing all the pulp, or 
 substance of the fruit. 
 
 Jams and Marmalades contain the puree (which see for further explanation 
 of), pulp, or substance of the fruit ; while jellies contain only the juices, with 
 1 lb of nice white sugar to every 1 pt. of the juice — jams, about % lb. will do; 
 while preserves contain the whole fruit, and a pound of sugar to a pound of 
 fruit, but brown sugar may be used with the two last, as it is cheaper and they 
 are not transparent to show the difference. Jams and marmalades (for marmal- 
 ades, see Quince Marmalade,) need boiling or cooking until they are of a proper 
 consistence, like apple butter, or nearly so; while jellies only need sufficient heat 
 at first to raise the scum, which should be removed as it rises, after which to 
 simply boil for a moment, or a few minutes — 5 to 20, perhaps, — according to 
 the stiffness desired; longer boiling, of course, with apples or other fruits which 
 are most watery. Pour into jelly glasses, if you have them, which have covers, 
 otherwise cutting white paper to fit the top of the dish used, dipping it in alco- 
 hol (some use brandy, but alcohol is purer), and laying on top of the jelly to 
 prevent moulding; then a paper or cloth, wet in the white of an egg, over the 
 top of the tumbler or other dish, to secure it to the top and from the air, will 
 make all as safe as a rubber and screw-top can will do. 
 
 To Preserve Peaches, Very Nice. — Pare them, and in quartering 
 remove from the stone. Weigh the fruit thus prepared and allow 1 lb. of sugar 
 (white or brown, as you choose,) for each pound of peaches. Put some sugar 
 in the bottom of the kettle, then peaches, and so on till all are in, having a 
 little sugar left for the top. Set the kettle on the back of the stove to heat 
 gently till the sugar is dissolved; then boil until clear and tender, being careful 
 to break the pieces as little as possible. Take off any scum that rises, and 
 when the fruit is clear, i. e., looks transparent, skim it out and put into your 
 jars to fill them about three-fourths full. Continue to boil the syrup until thick 
 enough, skimming when needed; then fill the jars with the syrup while hot; 
 and it is not amiss, even with preserves or jams, to cover the jar with paper 
 soaked in alcohol before covering with cloths — or coarse paper. If they begin to 
 "work," i. e., to ferment, at any time, they were not boiled enough at first, and 
 it must now be done again. Some people think it gives a better flavor to take 
 
DR. CUASE'S RE0IPE8. 405 
 
 the meats from perhaps one-fourth, or more, of tlie stones, cutting them in bits 
 and steeping in as little water as covers them to get their flavor, and putting it 
 in the syrup while cooking. If I did this I should subject the parings to the 
 same process; and this should be done with pears and quinces, putting in the 
 cores also of them, to ensure their highest flavor. This extra water, of course, 
 will be evaporated in cooking the syrup. Treat berries and other fruits in the 
 same manner; but, if you are not particular, continue the cooking without 
 skimming out the fruit, it is more likely, however, to mash it up and make the 
 preserves look mussy and more like jams or marmalades than preserves. Each 
 one can suit herself. 
 
 In making jellies, jams or preserves from any kind of berries, currants, 
 grapes, etc., do not do it in a way to mash the seeds, which would injure their 
 otherwise very fine flavor. All fruit should be ripe to make good jellies. As 
 these refer to making jelly with apples, pears, berries of all kinds, grapes, etc., 
 I need not give special kinds, except those made or flavored with other articles, 
 as chocolate, coffee, rice, farina, lemons, etc. Still, I will give two apple jel- 
 lies from other writers, to show that the instructions above given are borne 
 out or corroborated by others, and to show the old way of using lemons in 
 making apple jelly, which almost, if not wholly, destroyed the fine apple 
 flavor. The first is from a writer in the People's Ledger, the second I do not 
 know from whence it came, but both plans are good for their respective 
 ways of making them: 
 
 Apple Jelly. — Cut your apples in quarters (do not pare or core them), 
 dip each quarter into clear water, and put them into a jar to cook in the oven 
 until quite tender; then strain the juice as usual, and boil with 1 lb. of sugar 
 to 1 pt. of the juice. The most delicious jelly will be the result, with the full, 
 pure flavor of the apple heightened by the cores having been left in, and not 
 spoiled by the objectionable addition of lemon peel and lemon juice. 
 
 Old-Fashioned Apple Jelly. — Take 20 large, juicy apples, pare and 
 chop; put into a jar with the rind (yellow part) of 4 large lemons, pared thin in 
 bits; cover the jar closely, and set in a pot of boiling water; keep water boil- 
 ing hard all around it until the apples are dissolved; strain through a jelly bag, 
 and mix with the liquid the juice of the four lemons; to 1 pt. of juice, 1 lb. 
 of sugar; put in a kettle, and when the sugar is melted set it on the fire, and 
 boil and skim about 20 minutes, or until it is a thick, fine jelly. 
 
 Remarks. — Here you see the apples were pared, and one-fifth as many 
 lemons used as apples,, which would make one think of lemons only, when 
 eating it; but if lemon flavor is preferred, it will do very well to make it in 
 this way. Suit yourselves, now you kfaow both ways. Or you may like the 
 next one better. 
 
 Lemon and Apple Jelly. — Sugar, 2^ cups; apples, 2 large tart ones; 
 lemons, 2 good sized ones; pare the lemons with a sharp knife to get just the 
 thin yellow, and then peel off the white part, which is bitter, and throw away; 
 pare the apples, then grate them and the lemons; put all into a stew pan and 
 cook a few minutes, then strain or not, as you like. 
 
406 DB. CUA8E' 8 RECIPES, 
 
 If not strained it will be a kind of marmalade, or jam; but, if to be strained, 
 the apples need not be pared nor cored, but chopped (the spots and specks hav- 
 ing been removed), in which case the inside of the lemons may be chopped also, 
 the yellow peeling being put in for chopping too. Either way it is nice; but if 
 not strained it would be for present eating rather than long keeping, unless an 
 equal weight of sugar was used. 
 
 Apple Cider Jelly. — Boil nice sweet cider until it becomes a firm jelly, 
 when cold. This, says a writer, is done in a large way, in the ordinary sugar 
 evaporators in which maple sap, or sorghum juice, is boiled; but it maybe 
 done in ordinary preserving kettles, if copper or brass. Enameled iron pots 
 may be used, but no plain iron ones, as these give a dark color to the jelly. 
 
 Remarks. — I should think, that unless sugar was used, nearly, at least, in 
 the proportions given for jellies, generally, they would be too sour, or tart, to 
 please most tastes. I see one Mary, of Napa, Cal., has the knack of making the 
 most jelly I ever heard of, or could imagine, with only 1 pint of cider. Hear 
 her: To 1 pt. of clear, sweet cider, allow 1 pt. of cold water; 2 lbs. of sugar; 
 1 package of gelatine, 1 large pt. bf boiling water. Soak the gelatine until it 
 is entirely dissolved in cold water; then add to this the sugar, a spoonful of 
 cinnamon, the juice of 2 lemons, the grated rind of 2, then the gelatine. Add 
 the cider last ; then put all in a thick flannel bag, and let it drain. Do not 
 squeeze it at all. Put it in bowls or glasses, and set it away to cool. 
 
 Remarks. — This is no doubt the place where the saying started, "as 
 big as a pint of cider." It will make more jelly, notwithstanding the addi- 
 tions over-top the foundation, or starting point, and the taste of cider will be 
 lost, that is all. 
 
 Chocolate Jelly. — Grate 4 table-spoonfuls, heaping, of chocolate, and 
 put into 3^ pt. of cold, sweet milk, with ^ of a lb. of white sugar. Soak a 
 small package of Cox's or other nice gelatine in cold water enough, only, to 
 cover it, and when softened put it into 1 pt. more of milk and dissolve by heat; 
 and when it boils, pour the milk containing the chocolate and sugar into it, 
 stirring briskly; and when it boils again pour into a mold, or cups, and set it 
 in a cold place. Serve with sweetened cream. 
 
 Remarks. — Although called, and it will be, a jelly, yet, it is much like a 
 blanc mange. Very nice for those who love the flavor of chocolate. 
 
 Coffee Jelly. — Mrs. W., of Eau Claire, Wis., sends the following way 
 of making coffee jelly to the Blade, of Toledo. She says: Soak % a box of 
 Cox's gelatine J^ an hour, in J^^ a teacup of cold water — as little water as pos- 
 sible — 1 qt. of strong coffee, made as if for the table, and sweetened to taste 
 (it will take considerable sugar); add the dissolved gelatine to the hot coffee, 
 stir well, strain in a mold rinsed with cold water just before straining in; set 
 on ice or in a cool place. Serve with whipped cream. This jelly is very pretty 
 formed in a circular mold, with a tube in the center; when turned out fill the 
 space in the center with whipped cream, heaped up a little. 
 
 Remarks. — The only objection I can find with this lady, none with the 
 recipe, is that there may be other "Mrs. W.'s" there, so her identity is lost. 
 
DR CHASE'S RECIPES. 407 
 
 I have a sister living there now, a Mrs. Wanzer, but I am pretty sure she is not 
 the one. 
 
 Parina Jelly. — Boil 1 qt. of new milk; whilst boiling, sprinkle in, 
 slowly, i^ lb. of farina (kept by grocers); continue the boiling from J^ to a 
 whole hour. Season with 5 ozs. of sugar and 1 tea-spoonful of vanilla. Wheu 
 done (this will be known by its jelling when cooled), turn into a mold and place 
 it on ice to stiffen. Serve it with whipped cream. — Harper's Bazar. 
 
 Quince Jelly. — Wash and wipe, then pare and slice them (as the quince 
 is hard and tough, and also being a dry fruit), put into a stone jar, 1 cup of 
 water to every 4 lbs. , with the peeling and cores, by which you get the pure 
 flavor; put the jar into a pan or kettle of boiling water and boil until perfectly 
 soft, the jar being covered ; J;hen strain through the jelly bag and use a lb. of 
 sugar for 1 pint of juice, as with other jellies, but do not spoil its purity of 
 flavor by adding any other flavoring. [See, also, " Quince Marmalade," fol- 
 lowing the jellies.] 
 
 Claret Wine Jelly. — Gelatine, 1 oz., soaked in cold water, J^ pt., till 
 soft; then boil until dissolved and add a tumblerful of currant jelly, % lb. of 
 white sugar and 1 bottle of claret wine, stirring over the fire until the sugar is 
 dissolved; then beat the whites of 3 eggs and stir in briskly for 2 or 3 minutes, 
 removing from the fire and still stirring 2 or 3 minutes longer, then strain 
 through the jelly bag. If nicely done, it will be clear and of a fine red color. 
 
 Port Wine Jelly, for the Sick. — Gelatine, % oz., soaked and dis- 
 solved in 1 gill of water, as in the claret above; add a tea-spoonful of thick 
 gum arable water, a little grated nutmeg and a table-spoonful of granulated 
 sugar, stirring well together in a stew-pan, adding now good port wine, % pt., 
 heating to a boiling point, seeing that the sugar is dissolved, then pour into tum- 
 blers. Makes a fine jelly for the sick, to eat as a "jell" or to dissolve in a 
 little cold water as a drink. Very nice when wine is admissible, which it gen- 
 erally is. 
 
 Grape Jelly. — As a more particular guide in making jelly from any of 
 the berries, currants, etc. , and to also corroborate my previous instructions, I 
 will give the plan of a writer in the t)etroit Post and Tribune for making from 
 grapes. She says: " Pick the grapes from the stems (the same should be done 
 with currants) and simmer them till soft in just enough water to cover them, 
 pour into a jelly bag and strain. Measure the clear liquor in pts. and pour 
 back into the kettle (a bell-metal one is best, scoured perfectly bright) and boil 
 gently 20 minutes, skimming constantly. Then add for every pt. as measured 
 1 lb. of white sugar and boil until it. is hard enough when cold. Heat the 
 glasses and pour into them while hot. Cover with egg paper." 
 
 Remarks. — I would first put alcohol paper, pressed down along on the top 
 of the jelly, as in our general remarks, to prevent a possibility of mold on the 
 top. Treat strawberries and all other small fruits in the same manner. Rasp- 
 berries are often mixed with half as many currants, when plentiful, to increase 
 the amount of jelly, otherwise made in the same way. I have never seen any 
 cherry jelly, but I should think it would be nice. It might need a little longer 
 
40>s DR. CHASE'S BECIPE8. 
 
 boiling, as their juices are very watery; but the flavor and color would be " tip- 
 top." 
 
 Grape Jam, Marmalade, etc., Bemove the Seeds for.— To get 
 
 rid of the seeds of grapes, with thumb and fingers press out the pulp contain- 
 ing the seeds and throw the skins by themselves. Put the pulps in the kettle 
 with very little water and boil till the seeds will separate easily; then run 
 through a sieve, which retains the seeds; then put pulp and the skins together 
 (the skins may be boiled in a little water till quite tender before mixing); then 
 add the sugar, ^^ to 1 lb. , as you choose, to each lb. of grapes and cook as 
 fruits till thick enough to suit. Very nice for pies or as a sauce, and if cooked 
 down rather thick makes an excellent marmalade. 
 
 Tomato Jelly as a Meat Sauce. — Wash them carefully, if of the 
 rough kind, cut them in pieces and stew them in only sufficient water to prevent 
 burning, strain through the jelly bag, sugar pound for pint, as for other jellies, 
 except boil briskly until it jells, depending upon their being very juicy or not. 
 Rice Jelly, or Blanc Mange. — Boil 1 cup of rice in water, 1 qt., (in 
 the rice kettle is the best way). When perfectly tender, rub through a hair or 
 wire sieve, or mash very smoothly, while as hot as you can work it; sweeten to 
 taste, and flavor with vanilla or nutmeg, and put into a mold or cups to cool. 
 Serve with cream and sugar. 
 
 True Bice Jelly. — Rice flour and white sugar, each, 1 lb. ; boil in water, 
 1 qt., until the whole becomes glutinous; then strain or drain through the jelly 
 bag, and put into cups, mold, or glasses, as you choose. Very light food, 
 either of these, but also ver}^ nutritious. 
 
 Lemon Jelly for Jelly Cake. — Take 6 large lemons, grate the yellow 
 rind and squeeze out the juice. Mix with them thoroughly, 3 lbs. of sugar. 
 Take 12 eggs, retain the whites of 4, and beat the others thoroughly; then put 
 all together into a saucepan, which place in a pan of boiling water, and boi 
 15 minutes, stirring constantly. This is very nice to lay up jelly cakes with. 
 The whites retained come in for frosting the cakes, using powdered sugar to 
 make pretty thick if you wish it hard. The less sugar the softer the frosting. 
 At least 1 table-spoonful of sugar to the white of each egg. 
 
 Quince Marmalade or Jam. — Pare, core, slice, and weigh the fruit, 
 stewing the skins and cores in a dish by themselves, with water enough to just 
 cover. When the parings are tender, turn into a cloth bag, and squeeze out 
 every drop of juice; put the quinces into the kettle, pour over the juice, cover, 
 and let cook slowly, stirring and mashing with a wooden spoon (or potato masher, 
 if very tough,) until the pieces have become a smooth paste. Now add % lb. of 
 white sugar to each pound of the fruit, boil 10 minutes longer, stirring con- 
 stantly. Remove from the fire, turn into jelly jars and tie down. — Rural New 
 Yorker. 
 
 Remarks. — If this was carefully cooked longer, or until quite thick like 
 apple butter, as remarked above, there would be less requirement for absolutely 
 excluding the air. 
 
DR. CHASE'S RECIPES. 409 
 
 Quinces, A Pew When Canning Apples.— When quinces are 
 scarce I have known a lady with whom I have boarded to put a few with her 
 apples in canning, which, for my taste, at least, made both better. Cooking 
 together, cf course, till tender, using sugar to suit the tartness of the apples. 
 
 CANNING FRUITS, CORN, ETC.— How to Avoid Breaking 
 the Cans — General Remarks and Directions. — It is a conceded fact 
 that if fruit is properly put up in air-tight cans and kept in a dry, cool place, it 
 is safe from fermentation; much difficulty, however, has been experienced by 
 breaking cans when putting in the hot fruit. This difficulty has been entirely 
 overcome by a cousin of mine, Mrs. Joseph Sanders, living near Bear Lake, 
 Manistee county, Michigan, by wringing a large towel out of cold water, rinsing 
 or wetting the can with cold water also, then wrapping the can with the cold, 
 wet towel, being also careful to have the can sit on the towel, and every part 
 covered with two or three thicknesses, and immediately filling with the hot fruit. 
 I have seen her doing it ; and a recent letter from a daughter of hers assures me 
 that her mother "has put up her fruit in this way for ten years without break- 
 ing a can." Have no fears in adopting it. After the fruit is canned, and stood 
 an hour or two to cool, re-tighten the tops, as the cooling sometimes leaves them 
 loose enough to admit air ; then it is well to turn the cans bottom up over night 
 or long enough to see they do not leak, for, if the juice leaks out, air would 
 leak in and spoil it. It is not necessary to put in sugar when canning, unless 
 you choose to do so. Use enough to make it palatable for the table when used. 
 One-fourth to % lb. of sugar to 1 lb. of fruit, according to its sourness, will be 
 found plenty to suit most tastes. For apples, pears, etc., which are not juicy, 
 a syrup made with 1 lb. sugar to 1 qt. of water does well to heat them in and to 
 fill the crevices among the fruit. Observe well these points and no trouble will 
 arise. Rhubarb, it will be observed below, can be put up in jugs; tomatoes I 
 have known to be put up in jugs and keep well; so may other things, also, no 
 doubt, when cans can not be obtained in quantities sufficient. Small cans for 
 small families, however, are best, as the fruits do not keep long after being 
 opened. If a dark room is prepared in the cellar for canned fruit, strawberries 
 and some others will not lose so much of their bright colors as they do in a 
 room where the light is not shut out. With these general directions I need give 
 but few recipes for samples of those out of the general lines of fruit. 
 
 Canning Strawberries. — A lady says she uses % lb. of sugar to 1 lb. 
 of the fruit sprinkling it on over night, then brings to a boil in the morning, — 
 in porcelain or brass, — and keeping it in a dark, cool place, as the light discolors 
 them, although it does not hurt the flavor. 
 
 Remarks. — This corroborates tlie author in points that she refers to. 
 
 Canning Grapes. — Take fully ripe and sound grapes (Concords and Isa- 
 bellas are very nice for this purpose), pick from the stems and pulp them, by 
 pressing slightly with thumb and finger upon each one. Put the skins in a sep- 
 arate dish; then heat the pulp and press through a coarse cloth, or sieve, to 
 remove the seeds; then put juice and skins together in your kettle, and when 
 they come to a boil they are ready for the cans (see Mrs. Sanders' plan in the 
 general remarks and directions above, to avoid breaking cans), and secure well 
 
410 DR. CHASE'S RECIPES. 
 
 from the air; it matters not whether glass cans, or jugs, if properly corked 
 and sealed with wax. 
 
 Remarks. — Familiarize yourselves with the directions to know they will not 
 leak the fluid out, nor the air in, before putting away, as above given. Cher- 
 ries, I cannot see why, if done in the same manner, get rid of the stones, will 
 not be nice for sauce or pies, as well as grapes, the stones, or seeds, are a nui- 
 sance, in either case. Currants, berries, or other ordinary fruits need no spe- 
 cial instructions; except it may be proper to say that some persons, in canning 
 peaches, boil the stones in a small amount of water to extract the flavor, then 
 heat the peaches in this water, sprinkling in the proper amount of sugar to fit 
 them for the table; and also put a piece of white paper dipped in brandy (alco- 
 hol is good, and cheaper) over the top before screwing on the cover. 
 
 Canning Khubarb Plant, Tomatoes, etc. — " Pansy," in writing to 
 one of the papers upon this subject, says: Last summer I removed the skin 
 from a quantity of rhubarb, put it over the fire with a very little water, watch- 
 ing it closely to prevent it burning, boiled it 10 minutes, stirring occasionally, 
 and filled and sealed one-gallon jugs, carefully corking them; used common 
 sealing wax ; and it is as nice now as the rhubarb we get from the garden in 
 the summer. Grapes are just as nice this way as they are in glass jars. I put 
 away 44 qts. of tomatoes and rhubarb in this way, and never lost 1 pint. I use 
 glass jars, too, for preserves, peaches (canned), and sweet pickles; but I deci- 
 dedly prefer jugs, for it is no trouble, and everything keeps so well in them. 
 
 Remarks. — Rhubarb makes as nice a sauce, stewed, and sweetened to taste, 
 as it does pies; and to be able to have it in winter, put up thus cheaply, will 
 add to the variety of side dishes, and life's comforts generally. 
 
 Canning Bhubarb in Cold Water, Without Cooking.— "S. D.," 
 of Vernon, Mich., directs through one of the papers as follows: Cut the plant, 
 when fully matured, and wash it; put a cup of cold water in the can, fill with 
 the pieces, pressing it full, then fill to running over with cold water. Seal as 
 usual, and set in a cool cellar. When wanted pour the water into the vinegar 
 barrel. Make the pies as usual, except not quite as much sugar is needed as 
 for the fresh plant. I have tested this and know it to be good. 
 
 Remarks. — I cannot see why this is not a good and reliable way, although 
 it has been deemed necessary to heat everything before canning. This may not 
 be absolutely necessary. The water excludes the air from the crevices, and 
 keeping in a cool place prevents fermentation. Let those who have it plenty 
 try a few cans before going into it heavily. So ^vith everything upon which 
 there is a possible doubt, is the way that our valuable things are found out. 
 
 Canning Sweet Corn. — It has been generally considered a very diffi- 
 cult thing to can corn, so it would keep well; but a writer at Walled Lake, 
 Mich., to one of the Detroit papers, thinks she has overcome; this difliculty, for 
 she says: If these directions are strictly followed, you can enjoy the same pleas- 
 ure that we have for years, of eating sweet green corn in winter. It will need 
 only to warm when you use it out of the can. Directions — Cut the raw corn 
 off the cob and fill your cans (after thoroughly scalding them) with the corn. 
 
DR. CHASE'S RECIPES. 411 
 
 take a spoon and press very hard so as to fill the can full, put on the cover 
 loosely. Put the cans into your wash boiler after putting something under 
 them to prevent them from breaking. I use the grate from the bottom of the 
 oven. Fill in cold water up to the bulge of the can, put on the boiler cover 
 and boil 4 hours, take off the stove and let stand until cool enough to handle, 
 fasten the covers tight and set in a cool place in the cellar. I usually get mine 
 ready in the forenoon and boil after dinner. 
 
 Remarks. — There is not a doubt but what if this plan is followed, strictly, 
 being sure that the cans are entirely full, when the cover is screwed down, but 
 what it will keep nicely. Tin cans are used by those who put it up for sale, in 
 large quantities, pressing full, then soldering on the top, boiUng for the 4 hours, 
 then piercing a hole to let out the air, and soldering up the hole, at once, which, 
 makes all secure. If this long boiling is too much trouble, you must take the 
 old way of packing with salt, as next given. 
 
 Canning or Putting Up Green Corn With Salt.— Take the com 
 when just right for the table, which should be the case above as well as in this, 
 and scald it in the ear, as done for drjang in the old way; then cut from the cob 
 when cold. Place a layer of salt J^ an inch thick on the bottom of the deep 
 (not the flaring) kind of earthen jar or crock; then a layer of the corn about 
 2 inches thick, pressing tightly with a potato masher or square-ended stick; next 
 salt again, as at first, or a little thicker, say J^ of an inch, as you go up; and so 
 alternate till the jar is within an inch of the top, then fill with salt and tie a 
 cloth over all. Set in a cool, dry cellar for winter use. To use, take out as 
 many layers as needed, free from salt as possible, and wash off all the salt 
 sticking to it; then soak in the evening and pour off at bed-time, and renew with 
 fresh water and soak over night; then pour off again, which will generally be 
 sufficient to remove the excess of salt, as the corn will not take up as much salt 
 as supposed. Now taste a kernel, and if freshened enough, stew it for dinner, 
 if not, soak again. Adding a small amount of sugar when cooking is consid- 
 ered an improvement; some do this, even when cooking new corn in summer. 
 
 Remarks. — A writer says: "I have used the above recipe for three years, 
 and find it to be most excellent, the corn coming out of the jar as good as when 
 first put down. * * * It is such a good thing that every body should know 
 it, and any one who tries it will not regret the experiment." If the canning is 
 too much trouble, or if the canned runs out before the winter is gone, you must 
 take one of the following plans of "Hulling," which is a great favorite with 
 the autlior, otherwise fill the place with hominy. 
 
 Hulled Corn, Improved Plans of Making.— The old way was to 
 make a weak lye from hard wood ashes to. remove the hulls, but a writer in the 
 American Agriculturist gives her plan as follows. She says: " Soak over night 
 by pouring over what you wish to make, hot water. In the morning put it 
 into an iron kettle with warm water enough to just cover it; and for each quart 
 of corn put in baking soda 1 table-spoonful, and boil till the hulls come off 
 readily; then wash in clear water rubbing off the hiills with the hands, soaking 
 and washing to remove the alkaline taste thoroughly; then boil until veiy ten- 
 
412 DR. CHASE'S RECIPES. 
 
 der, salting towards the last to taste. Turn into a sieve and drain thoroughly. 
 Eat hot or cold in milk." 
 
 Remarks. — I cannot see the object of drawing oflf the water in which it was 
 "boiled. My mother and my wife always designed to have the water pretty well 
 cooked away when done, then lift it together as much of the nourishment would 
 be drained off. (I see, also, that the following writer does not drain.) It is 
 very nice warmed up after frying meat, to eat with the same, for breakfast or 
 any other meal, as well as with milk as the above writer only suggests. The 
 author has often wondered why people did not use more of it, and could only 
 account for it from the objection of the women to work it from the lye with 
 the hands to remove the hulls. This difficulty has been overcome in the fol- 
 lowing recipe by using a clean broom for that purpose, which can be done 
 as well with the soda above as with the ashes in the next. So, now, I trust, all 
 lovers of hulled corn may have it in abundance, as it is a very healthful dish, as 
 well as a very cheap one, and relished by most persons if nicely done, i. e., if it 
 is freed from its alkalinity and cooked until it is perfectly soft. 
 
 Hulled Corn, or Making Hominy Without Putting the Hands 
 Into the Lye.— Making hominy, or hulling corn, is not a big job nor one 
 that we dread as we did " once upon a time," before we had learned this better 
 way. This is how we make it: Take tlie corn of 1 doz. ears, put it in a kettle 
 with a good bit more cold water than is required to cover it, and down in the 
 center put a stout muslin sack long enough to contain 1 qt. of good ashes. Let 
 it boil till all the strength is out of the ashes, then remove them and give the 
 corn more room. Have the tea-kettle on the stove with plenty of boiling water 
 in to pour into the pot as the other boils off, Do not boil hard, but steadily. 
 When the outside begins to come off the grains they are done enough. Now 
 remove from the fire, drain off and empty the corn into a tub of cold water. 
 Instead of rinsing with the hands, as our blessed grandmothers did, take a clean 
 broopi and swash and sweep the corn about in the tub " like forty," drain off; 
 add 2 or 3 pailfuls of clean, cold water, and go over the cleansing process about 3 
 or 4 times; then drain off and stand the tub of corn where it may have a chance 
 to freeze all night. This is as good for it as boiling. In the morning take a 
 part, or all of it, and put it on to boil in cold water, and cook slowly until done. 
 Never stir hominy; if you begin it you must keep it up, or it will burn fast to 
 the bottom of the pot. Put a little salt in it. Have boiling water on the stove 
 ready to replenish. Instead of stirring, lift the kettle by the bail and give it an 
 occasional twirl, this way and that, to keep it from settling to the bottom. Let 
 it boil until the grains are swollen and burst and lie up loosely. Leave in the 
 liquor when you take it off the fire, and cover it up until it is cold. Cook in 
 meat fryings, with a little of the water in which it was boiled. — Bonnie Boon, 
 *' Boon's Hollow," in Michigan Farmer. 
 
 Remarks. — Although the name and place are fictitious, the plan is good 
 and will prove satisfactory, else my name is not Dr. Chase. The freezing is 
 not absolutely necessary; still in freezing weather it is a help. I should be glad 
 to know, liowever, that every family would make it earlier, and later, too, than 
 during the freezing months. 
 
DR. CHASE'S RECIPES. 413 
 
 Hulled Corn, or Hominy, Croquettes. — To each cup of cold, soft- 
 boiled hominy, or hulled corn, necessary for the family put 1 tea-spoonful of 
 melted butter or drippings, mashing and stirring it well together, then stirring 
 in a cup of milk, or sufficient to make a paste. Now beat an egg with 1 tea- 
 spoonful of sugar to each cup of corn used, mix in and, with floured hands, 
 roll into balls (croquettes) and fry in butter, or after the meat is fried, in the 
 gravy. If made pretty dry, they may be dipped in beaten eggs, then in cracker 
 crumbs and fried in hot lard, as you would doughnuts for tea; and in this case 
 a little finely-chopped ham, veal or chicken mixed in will give them an addi- 
 tional relish. No comments, but simply a trial, is all that is needed. 
 
 Hulled Corn, Hominy, or " Grits," to Bake. — Milk (always sweet 
 and nice, unless sour is called for), 1 qt. ; hominy, hulled corn, "grits" (as kept 
 by grocers), cooked tender and allowed to get cold, 1 cup; 3 eggs and a little 
 salt; sugar, 2 table-spoonfuls. Directions — Bring the milk to a boil and stir 
 in salt and grits, or mashed hominy, or hulled corn, mashed, as the case may 
 be. If uncooked grits are used, continue to boil slowly about 20 minutes, 
 slowly, then remove from the fire, and when cool stir in the beaten eggs and 
 sugar, and bake in a moderate oven, 30 to 40 minutes. The top may be glazed 
 or meringued, with the beaten whites of a couple of eggs and a couple table- 
 spoonfuls of powdered sugar, or not, as you choose. Serve with any pudding 
 sauce, or simple sugar and milk, as you like best. 
 
 Remarks. — It will be seen by the foregoing recipes that hulled corn, hominy 
 or grits can be got up in different ways, adding to the varieties of the table, 
 which all good housekeepers like to do. Certainly the cheapness of hulled 
 corn, which, when cooked and mashed, is as nice as the hominy, or grits, for 
 these dishes can be no objection to the rich, while it may be a convenience to 
 the laboring classes to use the hulled corn instead of the others, which are more 
 expensive. 
 
 Mush, Rye and Indian, to Make. — Take rather coarse Indian meal, 
 2 parts; rye meal or flour, 1 part; stir in Indian first, and cook 15 or 20 min- 
 utes; then the rye, mixing thoroughly; then cook slowly for an hour, with the 
 cover upon the kettle. Very nice and healthful with milk, or to fry, as next 
 given. 
 
 Mush, to Pry. — ^Beat an egg thoroughly, and roll a few crackers finely; 
 then slice the mush and dip in the egg, then into the cracker crumbs, and fry 
 in drippings, or after frying meat, or if wanted extra nice, in hot lard as you 
 would doughnuts. 
 
 Polenta, or Italian Mush, How to Make and Use. — A writer 
 says: Boil 1 lb. of yellow Indian meal ("a pint is a pound the world around") 
 for J^ hour, in 2 qts. of pot liquor (water in which meat has been boiled); or 
 boiling water, salted to taste, with 1 oz. of fat in it, stirring occasionally, to 
 prevent burning; then bake % an hour in a greased baking dish, and serve it 
 hot; or when cold slice it and fry in smoking hot fat. This favorite Italian 
 dish, she adds, is closely allied to the New England hasty pudding, and to the 
 mush of the south. 
 
414 DR. CHASE'S RECIPES. 
 
 Remarks. — The difference is in simply. leaving the " fat" out of the salted 
 water, using plain water instead of pot liquor. The French make the polenta 
 by boiling the flour of chestnuts, or finely powdered chestnuts, in milk. I think 
 this would be nice occasionally, the Italian frequently. 
 
 Baked Squash. — Boil and mash a medium sized squash in the usual 
 way, and, when nearly cold, stir in the beaten yolks of 2 eggs; 3 or 4 table- 
 spoonfuls of milk; 1 of butter rubbed in 1 of flour and melted in the milk; 
 pepper and salt to taste as usual, and put into a buttered bake pan and set in a 
 moderate oven until lightly browned ; then having beaten the whites, and mixed 
 into them the crumbs of 4 or 5 rolled crackers with a pinch of salt and a tea- 
 spoonful of sugar, if you like, put it over the top and brown again, a few min- 
 utes; serve hot. 
 
 Remarks. — If summer squash is used, be careful to press out all the water 
 you can, as they are much more watery than the winter varieties. 
 
 Pried Squash. — Pare the squash and cut into rather thin slices (crook 
 necks are nice for this purpose, other rich winter varieties will do); make a thin 
 batter of flour and water, seasoned highly with pepper and salt; dip the squash 
 into it and fry with hot butter, or drippings, to a nice brown, each side. This 
 may be done in a hot oven, turning in either case. 
 
 Remarks. — If nicely done, it is very nice, and makes a good substitute for 
 sweet potatoes. 
 
 Bread Balls, or Croquettes. — Crumble stale bread or bread crusts 
 rather finely and moisten well with warm milk or warm water. If too moist 
 press out with the hand, season with salt and pepper, adding powdered sage or 
 summer savory, parsley or any other sweet herb, as you prefer or have on hand, 
 or a variety of them, as hinted in "Seasoning Fare" below, with a little soft- 
 ened butter and a beaten egg or two, according to quantity, to hold it in balls; 
 make with floured hands. To be fried after meat or put into the dripping-pan in 
 roasting beef, turkey, chicken, etc. 
 
 Remarks.— 1 think those who try them will say: "Most noble Festus 
 (author), thou art not mad, but speak the words of truth and soberness," in giv- 
 ing so nice a way to use up stale bread or crusts. These balls will be very nice 
 with the roast turkey and roast pig for Thanksgiving dinner (as below), as well 
 as for common use. 
 
 Thanksgiving Dinner, with Suitable Recipes, Bill of Fare, 
 How to Set the Table, etc. — And now I don't think I can do better than 
 to close the department of dishes for the table than in giving a bill of fare, with 
 suital>le recipes for a Thanksgiving dinner, which was sent to the Detroit Post 
 and Tnbune viiih. the writer's plan for setting the table, etc., which will cer- 
 tainly be found of great assistance to new beginners and very handy to refer to 
 by every one upon such occasions, or when quite a number of visitors are to be 
 dined upon any occasion. If the writer's name was given I have it not at this 
 writing; but knowing the directions to be reliable, I will let her speak for her 
 self. She says: 
 
DR. CHASE'S RECIPES. 415 
 
 Thanksgiving is almost here, and how shall we celebrate the day? I for 
 one believe in the old-fashioned Thanksgiving dinner. The following bill of 
 fare may be of use to some of your readers: 
 
 Oyster Soup. Celery, Pepper Sauce. 
 
 Roast Turkey, with Currant Jelly. 
 
 Baked Potatoes. Mashed Turnips. 
 
 Roast Pig. Carrots with Cream. Baked Beans. Chopped Cabbage. 
 
 Pumpkin Pie. Plum Pudding. 
 
 Apples. Nuts. Cheese. 
 
 Tea and Coffee. 
 
 For the table I prefer a white cloth with fancy border, and napkins to 
 match. A dash of color livens up the table so, in the bleak November, when 
 flowers cannot be had in profusion. Casters in the center, of course, flanked by 
 tall celery glasses. At each end, glass fruit dishes filled with apples and nuts. 
 A bottle of pepper sauce near the casters, and a mold of jelly by the platter of 
 turkey, and small side dishes of chopped cabbage garnished with rings of cold 
 boiled eggs. The purple cabbage makes the handsomest-looking dishes. Serve 
 the soup from tureens into soup dishes, handing around to the guests. After 
 this comes the piece de resistance, "Thanksgiving turkey." A piece of dark 
 meat with a spoonful of gravy, and one of white with a bit of jell}' and a 
 baked potato (I should prefer a spoonful of mashed) should be served on each 
 plate, leaving the other vegetables to be passed afterward Avith the roast pig. 
 After this the salad, and then the plates should be taken away and the dessert 
 served. Then come the apples and nuts, the tea and coffee, well seasoned with 
 grandpa's old-time stories, grandma's quaint sayings and kind words and merry 
 repjjrtees from all. 
 
 Below I give some recipes for these old-fashioned dishes, hoping they may 
 be of use to some young housekeeper, preparing, perhaps, her first Thanksgiv- 
 ing dinner: 
 
 Oyster Soup. — Pour the liquor from 1 qt. of oysters, set over the fire with 
 1 pt. of boiling water; skim when it boils up, and add 1 qt. of sweet milk; 
 when it again boils up, stir in 2 tea-spoonfuls of butter rubbed in 1 of flour; 
 then add the oysters, and salt and pepper to your taste; let it boil only a minute 
 or two, and serve in a hot tureen. See, also, that the soup dishes are well 
 warmed before sending to table. 
 
 Roast Turkey. — Make a stuffing of moistened bread-crumbs, rubbed smooth, 
 with salt, pepper and powdered sage. Fill the breast and body, and sew it up 
 with a needle and coarse thread. Put in the oven in a pan with a little water, 
 basting it often. A turkey weighing 13 lbs. should roast at least 3 hours. 
 Having washed the heart, liver and gizzard, boil them an hour or so in a sauce- 
 pan; to make the gravy chop the jiblets fine; put them back in the water in 
 which they were boiled; add flour, rubbed smooth, in a little water; boil a min- 
 ute or two, and serve in a gravy boat. 
 
 Roast Pig. — Sprinkle inside with fine salt an hour before it is put into the 
 oven; cut off the feet at the first joint; fill it very full of stuffing, with plenty 
 of sage in it; tie the legs; rub it all over with butter to keep it from blistering; 
 baste very often while roasting. It will require about 2)^ hours to roast. Make 
 gravy as for other roasts. 
 
 Carrots with Cream. — Boil very tender with plenty of water; when done 
 slice into a saucepan with a gill of cream; let them boil up once; salt and pep- 
 per to taste, and serve in hot nappies (side dishes). 
 
 Boston Baked Beans. — Take 1 qt. of white beans, wash and soak over night 
 in 3 or 3 qts. of water; in the morning pick them over and boil until they begin 
 to crack open ; put them in a brown pan ; pour over them enough of the water 
 in which they have been boiled to nearly cover them. Cut the rind of a pound 
 of salt pork into narrow strips; lay the pork upon the top of the beans and 
 press down nearly even with them; bake some 4 or 5 hours. 
 
416 DR. CHASE'S RECIPES. 
 
 Pumpldn Pie. — Stew a kettle full of pumpkin and press it through a colan- 
 der. For a quart of the stewed pumpkin use about a pint or a little more of 
 sweet milk, 8 cups of sugar, 3 eggs and a tea-spoonful of ginger; bake in a 
 crust in a deep pie plate. 
 
 Remarks. — The plum pudding will be found in another part of the book; 
 also salads, sauces or any other thing that may be desired upon Thanksgiving, 
 or most other important occasions. "Always room for one more " in an omni- 
 bus or street car, so I give one on 
 
 Seasoning Pood, Sweet Herbs for— How to Raise, When to 
 Cut and Dry, and How to Preserve their Plavor, etc.— It is a mis- 
 taken idea that nicely flavored dishes are expensive. If purchased the herbs 
 cost but a trifle per oz., and if raised at home it costs only a trifle to buy the 
 seeds for them. The principal kinds used are sage, summer savory, thyme, 
 parsley, sweet basil and sweet marjoram, tarragon, mint, mace, cloves, celery 
 seed and onions. The mints grow readily along small streams and the others 
 may be raised in boxes, even in the window or garden, wherever the sun will 
 shine upon them. Sage need not be gathered till the last of September or first 
 of October; summer savory, thyme and marjoram in July and August; basil in 
 August and September; tarragon and parsley in June or July, or just before 
 flowering; mints for winter use, when fully matured, in June and July. All 
 should be gathered on a dry, sunny day and dried in the shade, and best if care- 
 fully dried in an open, moderate oven, or else hung up close by a stove to dry 
 quickly. And when very dry is the time to powder and sift them, and then to 
 bottle and cork tightly or keep in air-tight cans, which saves their flavor per- 
 fectly. 
 
 Remarkx. — The reason why French dishes are superior to other cooking is 
 that they are seasoned with a variety of herbs or spices, or both; and the flavor, 
 although indistinct {i. e., no one thing overbalancing another) from the variety 
 used in a single dish; yet they are remarkably fine in themselves. Do the same 
 if you wish an equally nice dish. [See, also, "Value of Sweet Herbs for 
 Stews." Vinegars, pickles and some of the more common dishes for the table 
 will be found in the Miscellaneous Department.] 
 
mSOELLANEOUS RECIPES. 
 
 1. WASHING FLUID.— Labor-saving and Not Injurious- 
 Concentrated lye, 1 lb., muriate of ammonia, and salts of tartar, each 2 ozs. ) 
 rain water, 2 gals. Directions — Dissolve the Ij-e (here is a lie, indeed, as lye 
 proper is a fluid, but this concentrated lye is a solid potash) in 1 gal. of the 
 water and the salts of tartar, and muriate of ammonia in the other gal. of water, 
 and put all into a 2 gallon stone jug, cork and shake, when it is ready for use. 
 Put a suitable amount of water into your boiler for boiling j^our clothes; and 
 when it is of a proper heat to put in the clothes, if they are very dirty, stir in 
 1 small teacup of the fluid, stirring well before putting in the clothes; if not 
 very dirty, ]4. cup will be plenty; add half as much more to each additional 
 boiler, if more than one is to be used at the same time. 
 
 Remarks. — To soak clothes over night in cold water, use half as much of 
 the fluid, stirred well into the water before putting the clothes into the tub 
 this saves very much in the labor of the washing, as it neutralizes 
 the grease, or sweat, and loosens the dirt, or rots its face; but re- 
 member, no soap should be put upon the clothes, nor into the soaking water, 
 unless you use our bar Stanley soap given below. If they cannot be soaked 
 over night, soaking them from early -rising till after breakfast, will help consi- 
 derably, putting in some of the fluid, the same as directed for over night. Then 
 run through the wringer, soap dirty places, and they are ready for the boiler, 
 as in the directions above, boiling 10 to 20 minutes, after which but very little 
 rubbing on the board will be needed, rinse well in the bluing water, as usual. 
 
 Mrs. Hardy, who gave me this receipt, and the foregoing instructions, is 
 my sister-in-law, who has spent most of her life in a hotel, or a large boarding 
 house, where much washing was to be done, and this is her favorite receipt 
 after trying many others, and hence, from her practical knowledge and my own 
 knowledge of the nature of the articles, I have every confidence it will prove 
 satisfactory to all ; still, as there are those who have tried other receipts, and 
 think so much of them, I will give a few more. 
 
 2. Washing Fluid or Powder.— Sal-soda, 2 lbs. ; borax, 1 lb. ; salts 
 of tartar, 2 ozs. ; muriate of ammonia, 1 % ozs. 
 
 Directions. I. For the Potcder. — If it is to be used as a powder, pulver- 
 ize all, and mix thoroughly, put into a large mouthed bottle and cork for use, 
 and use one rounding tablespoonful in each boiler of clothes, and half as much 
 for each additional boiler, and this same amount to a tub of clothes for soaking, 
 to be well stirred in, in either case. 
 
 II. For the Fluid. — If to be used as a fluid, dissolve the sal-soda and 
 borax in 1 gal. of water, and the other articles in another gal. of water, mix and 
 27 417 
 
418 DR. CHASE' 8 RECIPES. 
 
 put into a 2 gal. jug and keep corked for use. To be used in the same quantity 
 and in the same way as No. I. 
 
 3. Washing Fluid. — Sal-soda, 1 lb. ; potash (or concentrated lye), 1 lb. ; 
 each dissolved in 1 gal. water respectively, then mix together and bottle.— "J osie," 
 of New York City, in Blade. 
 
 Remarks. — She does not tell how, nor how much to use ; but the author 
 says, use the same as No. 1, and a two gal. jug will do to hold it in. It will be 
 found good and no trouble to make. 
 
 4. "N&w Mode of Washing, Saving Time, Labor and Fuel. — 
 
 * ' The ill effects of soda on linen have given rise to a new method of washing, 
 which has been extensively adopted in Germany, and introduced into Belgium. 
 The operation consists in dissolving 3 lbs. of soap in about 3 gals, of water as 
 hot as the hand can bear, and adding to this 1 teaspoon of turpentine and 3 of 
 liquid ammonia; the mixtnre must be then well stirred, and the linen steeped in 
 it for 2 or 3 hours, taking care to cover up the vessel containing them as closely 
 as possible. The clothes are afterward washed out and rinsed in the usual way. 
 The soap and water may lie reheated and used a second time, but in that case 
 }4 teaspoonf ul of turpentine and 1 teaspoonful of ammonia must be added. The 
 process is said to cause a great economy of time, labor and fuel. The linen 
 scarcely suffers at all, as there is little necsssity for rubbing, and its cleanliness 
 and color are perfect. The ammonia and turpentine, although their detersive 
 (cleansing) action is great, have no injurious effect upon the linen ; and while 
 the former evaporates immediately, the smell of the latter disappears entirely, 
 during the drying of the clothes. — Rural Neio Yorker. 
 
 Remarks. — This writer speaks of the " ill effect of soda on linen," etc.; but 
 the author must claim if soda is properly used in washing, it will not injure 
 clothes, i. e. , if it is combined with potash or lime, which give it its causticity, 
 detergent or cleansing powers. For, during the past 20 j^ears or more, I think, 
 of my wife's life, she always kept a washing fluid ready for use, made of sal- 
 soda and stone-lime, some of which was always put into the water to soak the 
 clothes in, and also into the water to boil them in, and I never saw a yellow 
 shirt, nor heard of any discoloring nor rotting of the clothing. I will guaran- 
 tee that by none of the processes here given will they be injured, nor become 
 yellow. Borax, which is particularly the thing used in the next, I know to be 
 an excellent article to cleanse clothing, as well as to cleanse the scalp from 
 dandruff. A teaspoonful of powdered borax, to water enough, washing the 
 iead daily, will soon remove the dandruff, and leave the scalp in a smooth and 
 healthy condition. 
 
 5. Washing— The Use of Borax in Washing Linen, Flannels, 
 etc., — The following suggestions as to the use of borax in washing is from a 
 correspondent of the Western Rural who had tested them. She says: 
 
 " For an ordinary washing, use 1 teaspoonful (the author would say 2, for 
 torax is a neutral salt and it has no excess of alkali, nor acid, and therefore 
 does not injure clothing) of borax to 5 gals, of water and 2 ozs. of soap (it 
 would have to be soft soap, else dissolved); soak the clothes in this over night; 
 •;ive them a thorough boiling, without wringing before the boiling. When the 
 <lothes are very much soiledi, see that the water is made soft with borax. 
 1 Made to feel .^oapy.] 2 tablespoonfuls to a pail. Clothes thus washed will 
 .lot turn vdlow." 
 
DR. CHASE'S RECIPES. 419 
 
 In wasliing flannels, use 1 table-spoonful of borax to 5 gals, of water, with- 
 out soap. It will not shrink them. For starching linen, use 1 tea-spoonful of 
 boi'ax to 1 pt. of boiling starch. For washing and bleaching laces, put 1 tea- 
 spoonful of borax to 1 pt. of boiling water, leave your articles to soak in the 
 solution for 24 hours, then wash with a little soap. For cleansing black cash- 
 meres, wash in hot suds with a little borax in the water; rinse in bluing water 
 — very blue — and iron on the wrong side while damp. " 
 
 Remarks. — For its use in removing dandruff, see the close of the remarks 
 last above. A drachm of powdered borax dissolved in 2 table-spoonfuls of 
 vinegar is said to be an excellent lotion for ringworm of the scalp; and its pow- 
 der dusted about pantries, libraries, etc., is also said to be effectual in driving 
 away roaches and other insects. — King. 
 
 The author does not have to say "said to be," about its driving away 
 roaches, as he has done it with great satisfaction, in drawers where they congre- 
 gated so it could be got upon them; they left on the " double-quick." 
 
 6. Borax, as Used By the Washer- Women of Holland and 
 Belgium. — "The washer- women of Holland and Belgium, so proverbially 
 •clean, and who get up their linen so beautifully white, do it by the use of 
 refined borax (kept by druggists) as a washing powder, instead of soda, in the 
 proportion of a large handful of borax powder to 10 gals, of boiling water, sav- 
 ing in soap nearly half. All of the large washing establishments adopt the 
 same plan. 
 
 "For laces, cambrics and lawns an extra quantity of the powder is used, 
 and for crinolines (skirts) requiring to be made stiff, a stronger solution is 
 necessary. Borax being a neutral salt does not in the slightest degree injure the 
 texture of the linen. Its effect is to soften the hardest water." — Touman's Dic- 
 tionary of Every-Day Wants. 
 
 7. Washing Fluid, Requiring but Little Boiling or Rubbing. 
 — " Camphor gum, J^ oz., dissolved in alcohol, 3^ pt. ; borax, % 1^-' ^^^ soda, 
 1 lb.; dissolve the borax and sal soda in hot rain water, 1 gal., and stir in the 
 others, and put into a 2 gallon jug, having 1 gal. of cold rain water in it, cork 
 and shake, when it is ready for use. Directions — Put % cup of this to 1 pt. 
 of soft soap, and apply to the dirty parts of the clothing, and soak in warm 
 water % an hour, or while breakfast is passing; need not then boil over 5 min- 
 utes. "Washing will be done in half the ordinary time. Does not rot clothing, 
 but makes it white. Table-cloths stained with tea, coffee, or fruit, throw into 
 boiling water a few minutes, when they will be free from stains (I have seen 
 statements to pour hot water through such spots would free them from the 
 stain), while soap or suds when the clothes are dry will set the stains perman- 
 ently." — Germantown, (Pa.) Telegraph. 
 
 Remarks. — I take this to be a very good fluid, as it has neither turpentine 
 nor ammonia in it, and the quantity of camphor and alcohol is so small it will 
 not be liable to open the pores of the skin, by which means colds are so easily 
 taken by exposure while hanging out clothes after being over the hot suds in 
 washing. The Bark Shanty Soap, below, will be just the kind to use with this 
 fluid; but the common soft soap, such as is usually made from ashes and grease 
 
420 DB. CHASE'S RECIPES. 
 
 of your own saving, is, no doubt, the kind this Pennsylvanian refers to. I trust 
 that all of our lady readers will be able to find something among these washing 
 fluids or powders that shall fully meet their wants. Bluings are kept so gener- 
 ally now by the grocers and druggists they can be bought for less than they can 
 be made. 
 
 8. Flannels, To Wasli and Dry, Without Shrinking.— Flan- 
 nels should be washed with as little rubbing as possible; or, better still, pound- 
 ing without any rubbing at all, and drying rapidly, and pulling freely, both 
 length-wise and across the goods, if you would avoid shrinkage. 
 
 9. Washing Muslins, Cambrics, and Calicoes.— Stir some of 
 the starch, after it is prepared for use, into the water in which any of these 
 goods are to be washed. 
 
 10. Or, soak them a while in water in which you have put 1 or 2 table- 
 spoonfuls of salt to a pail of water. 
 
 11. For Black and White Calicoes. — A cup or two of weak lye 
 to a pail of water is best for soaking in. 
 
 12. For Pink or Green. — One or 2 table-spoonfuls of good vinegar 
 to the pail of water is best. 
 
 13. For Purple or Blue. — Use sal soda, or borax, in powder, 1 or 3 
 table-spoonfuls to a pail of water; but, now, if you use the washing fluid, above, 
 soak them a little in that, and wash out, as usual, it saves all these troubles with 
 the different colors. 
 
 14. Ribbons, to Wash. — Wash ribbons in cold suds — not very strong, 
 and do not rinse. 
 
 15. Silk, Cashmere and Black Alpaca Dresses, to Cleanse. 
 — Dissolve a table-spoonful of powdered borax in 1 qt. of warm water (soft 
 water), and after dusting thoroughly brush such parts as need it, or the whole, 
 if much worn, and iron on the wrong side. 
 
 16. Black Silk, Alpaca, Serge and Lawn Dresses, to Do 
 Over. — The following on the care and manner of doing over black silk, cash- 
 mere, alpaca, serge and lawn dresses, which I take from Harper's Bazar, is 
 well worth a place here, and will be found worthy of consideration by every 
 woman into whose hands this book shall come. It says: 
 
 " No lady should ever don her alpaca, cashmere or serge without giving it 
 a thorongh dusting with broom or brush. Dust permitted to settle in the folds 
 of pleat or shirring will soon be impossible to remove entirely, and give the 
 whole gown that untidy air so much to be deprecated in everything pertaining 
 to a lady's person. 
 
 " But after constant use for months, or maybe a year, the most carefully 
 kept black dress will begin to show the effects of use, in a certain rustiness of 
 hue and general dinginess of aspect, if no place actually rubbed or worn. Now 
 is the time to expend a little skill and ingenuity in its renovation, when the 
 economist may be rewarded by coming out in an old dress made new, sure of 
 eliciting tlie admiration of at least all those who are in the secret. For the 
 undertaking provide yourself with ten cents' worth of soap bark, procurable 
 at an herb or drug store, and boil it in 1 qt. of hot water. Let it steep a while, 
 and then strain into a basin for use. If the job is to be a perfect and thorough 
 
DR. CHASE'S RECIPES. 431 
 
 one, take the body and sleeves apart and to pieces; rip off the trimming from 
 skirt and over-skirt. Brush off all loose dust first, and then, with a sponge 
 dipped in the soap bark decoction, wipe over each piece thoroughly, folding up 
 as you proceed. Have ready a ladies' skirt board, for pressing, and well heated 
 irons. Smooth every piece on the wrong side, including even silk trimmings; 
 and when you have once more put it together you will be amazed to see the 
 results of the simple process. One advantage in taking the whole dress apart 
 is that, by putting the trimming on in some style a little different from what it 
 was at lirst, the attraction of novelty is added to make the effect more pleasing. 
 If one lias not time, however, to go through the whole process, a dress may be 
 greatly improved by being wiped over with this mixture (or the borax water 
 above), and pressed on the wrong side while damp — indeed, for a time, it will 
 look quite as good as new. The process may be repeated from time to time, as 
 shall seem advisable. I have seen a cashmere, which had been worn two whole 
 winters, taken apart and treated in this way, and the closest observer would 
 have supposed the dress to have been put on for the first time, such was its soft, 
 fresh look, and the vividness of its black. Grenadine may be submitted to the 
 same sort of cleaning with fine results. 
 
 "When a black lawn has become limp, tumbled, and generally forlorn- 
 looking, the best mode of treatment to subject it to is, first a submersion in a 
 pan of warm water, colored highly with indigo; then exposure to the air until 
 just dampness enough is left to enable one to press it to advantage with a hot 
 iron; and if this is carefully done, always on the wrong side, the lawn will 
 come forth quite fresh, stiff, and renovated from its blue bath, and again do 
 good service for another while. 
 
 ".Every particle of dust should be removed from a black silk or poplin 
 every time it is worn, for nothing cuts either out so soon as these often imper- 
 ceptible little gritty motes with which the air of a city is filled where coal is in 
 such universal use." 
 
 17. Washing or Cleansing Woolen Blankets.— It is quite as 
 important to have the woolen blankets on our beds clean, as to have our sheets 
 pure and white. For the emination from our bodies are more quickly absorbed 
 by them than by the muslin sheets; and as the women look upon the washing 
 of a pair of blankets as a great undertaking, I will give them the easy way, 
 recommended by the Boston Journal of Chemistry, which is about the same as 
 practiced by my wife, in her lifetime. It is as follows: Put 2 heaping table- 
 spoonfuls of powdered borax and 1 pt. of soft soap (or its equivalent of dis- 
 solved bar soap), into a tub of cold soft water. Stir well to dissolve and mix; 
 then put in the blankets, thoroughly wetting, and let them soak over night. 
 Next day rub (the author says pound), and drain them out, and rinse thoroughly 
 in two waters, and hang them to dry. Do not wring them by hand, but press 
 out the water. They may be put through a wringer. 
 
 Remarks. — This makes light work of washing blankets. It will not be 
 amiss, however, to say the washing water and the rinsing water should always 
 be as nearly as possible the same temperature, but only to take the chill off, so 
 as to avoid taking cold by having the hands in cold water — no soap should ever 
 be rubbed on the flannels, but sudsing be used: and do not hang out on a very 
 cold day, nor hang close to a hot fire or stove; and iron with a moderately cool 
 iron — not very hot — while damp, and there will be but little, if any shrinkage, 
 after moderate pulling even of skirts or other woolen goods. Under-skirts, 
 etc., of wool can be washed in the fluid water, as above given, otherwise as 
 nearly like blankets are done as you can. 
 
422 DR. CEASE'S RECIPES. 
 
 18. Borax, Its Value Corroborated. — In the same connection the 
 
 Journal goes on to say, further, of borax: 
 
 19. Borax is the Best Roach Exterminator Yet Discov- 
 ered. — This troublesome insect has a peculiar aversion to borax, and will 
 never return where it has once been scattered. And, as this salt (chemists 
 know all these things as a " salt") is perfectly harmless to human beings, it is 
 much to be preferred for this purpose to the poisonous substances commonly 
 used. 
 
 " Borax is also valuable for laundry use, instead of soda. Add a handful 
 of it, powdered, to about ten gallons of boiling water, and you need use only 
 half the ordinary allowance of soap. For laces, cambrics, etc., use an extra 
 quantity of the powder. It will not injure the texture of the cloth in the least. 
 
 ' ' For cleansing the hair, nothing is better than a solution of borax water. 
 Wash afterward with pure water, if it leaves the hair too stiff. Borax dissolved 
 in water is also an excellent dentrifice, or tooth wash." 
 
 Remarks. — See how well this plan agrees with the Holland and Belgium 
 washerwomen above, as to the use of borax for laundry, or washing purposes. 
 This writer says, also: "Dissolved in water, it is also an excellent dentrifice, or 
 tooth wash, as scientists think it destroys the parasitic mite, or insect that exists 
 in the fermenting food between the teeth." 
 
 Borax as a Tooth Powder, or for Washing the Teeth.— I use 
 borax in powder every morning, to cleanse mj' teeth. Borax in powder, 3^ oz., 
 with precipitated chalk, 3 ozs., with a few di-ops of oil of winter-green, which 
 keeps my teeth clean and white, by rubbing the brush first on soap, then into 
 the powder. Soap is essential once a day in cleaning teeth. Borax is, indeed, 
 one of the most valuable salts we have for washing and cleaning purposes; but 
 as we have now had a pretty thorough course of instruction in the various 
 methods of washing, we will take up the question of soaps, for domestic pur- 
 poses. Our first one, however, claims also, to make washing easy, which I very 
 well know it will do. If you use any of the white bar soaps, your soft soap- 
 will be white — if any of the rosin-colored or yellow soaps, to make it with, such 
 will be the color when done. 
 
 1. Bark Shanty Soap, or Washing Made Easy.— Good bar soap,. 
 41bs. ; washing (sal) soda, 3 lbs. ; freshly burned stone-lime (which is also called 
 "quick-lime"), lib.; salt, 2 ozs.; soft water, 5 gals. Directions — First, put 
 the stone-lime into one gal. of the water, which is boiling hot; and, after stir- 
 ring it a few times within an liour or two, let it settle, then pour off the clear 
 liquid into a suitable sized kettle to hold all, and add the balance of the water; 
 cut the bar soap into thin slices, and put it with the soda, into the kettle, and 
 boil until the soda and soap are fully dissolved, then stir in the salt, and pour 
 when a little cool, into suitable jars (a pine half-barrel will do very nicely), and 
 keep covered for use. 
 
 Remarks. — This soap will save much of the rubbing of the clothing if a 
 cup or two of it, according to the size of the washing, is dissolved by stirring it 
 into cold water enough to cover the clothes, and they are soaked over night in 
 
DB. CHASE'S RECIPES. 423 
 
 it; then dirty places are soaped with this before boiling; 15 or 20 minutes will 
 be long enough to boil them, and slight rubbing of soiled places will be all that 
 is needed, rinsing, bluing, etc., as usual. This amount of soap will do four 
 times as much washing as the bar soap would have done by itself, and that, even 
 if the money paid for tlie soda and the lime, which ought not to be above 15 or 
 20 cents, at most, had been added to the purchase of bar soap. The lime, espe- 
 cially, costs a mere notliing, but adds greatly, as well as the soda, to the deter- 
 gent or cleansing properties of the soap. I call this "Bark Shanty Soap," from 
 the name of the place where we lived one season, and where I obtained this 
 recipe. It is on the shore of Lake Huron, 31 miles above Port Huron, where 
 the timber is chiefly pine, and hence the ashes were not good for making soap; 
 we, therefore, had to get the best substitute we could, and this being iu 
 use there, we soon learned its value, and will only add that although it will be 
 found a great help and saving to those living in shanties, yet it will also be 
 just as satisfactory to those living in cities, if they will give it a trial. It 
 makes a half -solid soap very convenient to use. 
 
 2. Soft Soap for Washing and House Cleaning. — There are 
 many other ways of making soap, nearly all of which contain some of the 
 improvements or newer articles which have been introduced within the last few 
 years in soap making, such as sal soda, lime, borax, etc. ; but few of them con- 
 tain more than one or two of these. The next, although it has only one — 
 the sal soda — yet j'ou will at once see that Mrs. J. Lute, of Liberty, 0.,who 
 sends it to the Blade, thinks very highly of it; and I give it to show the 
 value of the sal soda mixed with soap which, in my own as well as in 
 Mrs. Lute's opinion, will be a great help in washing clothes or house clean- 
 ing, as the case may be. She says: 
 
 " Take 4 lbs. of white, bar soap, cut it fine, and dissolve by heating in 
 5 gals, of soft water, adding 2 lbs. of sal soda. When all is dissolved and 
 well mixed, it is done. Yellow soap does very well, but I think the white 
 is the best. This makes a very nice, white soft soap. You will think it a 
 fraud when you first take it off the fire, but when it gets cool you will 
 change your mind, and after one trial of it you will have no other. I have 
 used it for three years, and am not afraid to recommend it to your readers." 
 
 Remarks. — If this is thus good, where the lime can be got, will not the 
 following be considerably better?— I think so. 
 
 3. Hard Soap, Fifteen or Twenty Pounds from Seven.— Take 
 7 lbs. of good hard soap ; cut it in thin slices ; sal soda, 2 lbs. ; unslacked (that is 
 stone) lime, 1 lb.; alum, 1 oz. ; borax, 2 ozs. ; benzine, 1 oz. ; soft water, 2 gals. 
 Directions — Put the sal soda and lime into a dish and pour over them the 
 water, boiling hot, (what is better, is to use a kettle which you can boil these 
 in till the soda is dissolved and the lime all slacked), stirring well a few times, 
 and let settle; then (or in the morning, if done over night,) pour off the clear 
 solution into the kettle containing the slices of soap, put on the fire and let it 
 remain until the soap is dissolved ; then, having dissolved the alum and borax 
 in a little water, pour them in just as the soap comes off of the fire; and when a 
 
424 DB. CHASE'S RECIPES. 
 
 little cool put in the benzine, stirring well, and when it gets perfectly cold it 
 will be hard, and can be cut in pieces to dry. 
 
 Remarks. — I have this from a Mrs. Baldwin, who has done a great deal of 
 washing in her life, at Put-in-Bay, Ohio, and who has used this soap and knows 
 its value, and hence recommends it very highly. And this recipe, I am well 
 satisfied, has had a wide range, for I found, when I come to look over the items 
 on hand for this department, I had the same recipe from a friend who lived 
 in the southern part of the state, and his family prized it highly. Of 
 course, this could be made into a soft soap by adding 5 to 10 gals, more of 
 water, according to whether you would have it quite firm, or more easily taken 
 up with the hand, and I will say here, too, I think if 3^ to 1 cup of salt was 
 put in with the alum and borax, it would be a little firmer, as a hard soap, and 
 also dry a little quicker. Rosin is also put into hard soap for the purpose of 
 making it tougher, so it will not rub off quite so fast when rubbing it upon the 
 clothing. Some persons think the rosin is detergent, that is it helps to cleanse 
 away the dirt, but this is a mistake, if not wholly, it certainly has but very little 
 power to do this. A table-spoonful of spirits of turpentine, has more of this 
 cleansing power than a pound of rosin, but it does make the soap wear or last 
 longer. See next recipe for using rosin. 
 
 4. Hard Soap with Concentrated Lye.— "Take 3 boxes (2 lbs.) of 
 concentrated lye; soft water, 5 gals.; grease, 9 lbs.; rosin and borax, each, J^ 
 lb.; salt as below. Directions— Dissolve the lye in the water, and add the 
 rosin, broken finely, and boil till dissolved, stirring well; then add the grease 
 and the borax, in small pieces, and boil about 2 hours, or till the grease is taken 
 up, and it becomes soapy. If the grease was salty, stir in 14, tumbler of salt; 
 if it was not salty, a full tumbler of salt, dissolved in % gal. of warm water, 
 and stir in, and continue the boiling % an hour longer. Soak a tub well in 
 cold water, and pour in the soap, and let it stand till cold. Cut out in cakes 
 and put in a cool dry place to dry. You may leave out the rosin, if you desire, 
 I do not always use it." — Keystone, Cannonsburg, Pa. 
 
 Remarks. — As I said in last recipe, above, the rosin makes the soap wear 
 longer, when rubbing upon the clothes, if it rubs off too slow, so you have to 
 rub too long to get on soap enough, use less rosin, or none at all, as you prefer. 
 
 5. Hard Soap with. Soda, Lime and Accumulating Grease, 
 etc. — Mrs. C. W. Phillips, of Glencoe, Minn., informs us through the Blade, 
 how to use the accumulating grease, by making a "hard soap which is excel- 
 lent and economical." She says: 
 
 "Nearly every family accumulates, through the winter, drippings from 
 beef, mutton, ham, etc. These can all be utilized by boiling the grease in water, 
 allowing it to cool, then removing it from the water, and boiling by itself again 
 till all the water is expelled. Of course, the whiter the grease, the nicer will be 
 the soap." 
 
 Then take 6 lbs. of this grease, 6 lbs. of sal-soda, and Z14 lbs. of newly 
 burned or good stone-lime, with 4 gals, of soft water, and 3^ lb. of borax; or 
 in these proportions. Put soda, lime and water into an iron kettle and boil; 
 
DR CHASE'S RECIPES 425 
 
 stir till the soda is dissolved, and the lime is all slacked; then, when it is well 
 settled; pour oil the clear liquid; wash out the kettle and put in the liquid, 
 grease and borax, and boil till it comes to soap, and pour into a well-soaked tub 
 to cool, and when sufficiently hard, cut into bars and put on boards to dry. It 
 is very nice, even for washing white flannels and calicoes; and, if a little per- 
 fume is put in it is nice enough for the toilet." 
 
 Remarks. — The old Windsor soap, as it used to be made, was flavored with 
 oil of caraway, but more recently the oil of sassafras, which is cheap, has been 
 used for perfuming soaps; J^ to 1 oz. would be enough for a " batch of soap" 
 of 5 to 10 gals., according to whether a little or a considerably strong perfume 
 is preferred. It should not be put in until the soap is pretty cool, then stirred 
 in thoroughly. 
 
 The Rural Home, under the head of " Home-Made Soap," gives the same 
 recipe as this last, except in used only 3 lbs. of lime and no borax— otherwise 
 just the same — and makes these remarks about it: "Were the good qualities of 
 this inexpensive soap more generally known no family would go without it. It 
 is valuable for washing clothes, making them very clean and white, without in 
 the least injuring them, and is excellent for flannels and petticoats. It is good, 
 also, for the hands, making them soft and smooth." Could any higher enco- 
 miums or better recommendation be asked or given? I think not. And the 
 only reason I give them is that the people may have confidence enough in these 
 soaps to give them a fair trial, as they positively do not injure the clothing, but 
 save much labor and expense, as compared with using only bar soap kept by 
 grocers. I had also another recipe from the Inter Ocean, but it was just like 
 this, except a caution to "be very careful not to get any sediment in from the 
 lime." Simply be careful to pour off the liquid clear of sediment in any recipe 
 using the stone lime, as the lime will not dissolve, but simply slacks, yielding 
 up its caustic power, for which purpose only it is used, except for the hand- 
 washing soap below, and there it is used only upon the hands; for clothing it is 
 best not to get in any lime lest it spot some colored goods. I will give you one 
 more of these hard soaps from soda, lime and grease, as the amount is smaller, 
 and is from a lady who is not afraid to give her name, and address also. It is 
 as follows: 
 
 6. Hard Soap, With Soda, Lime and Grease Only.— Soft water, 
 \}4, S^^s. ; sal soda, 3 lbs, ; unslacked lime, 1 lb. ; clean grease, 3 lbs. Direc- 
 tions — Put the three first articles together and boil to dissolve the soda and 
 slack the lime; then let settle and pour off the clear liquid and put on the fire 
 again with the grease and boil to proper consistence. One oz. of any flavored 
 oil may be added, if desired. — Mrs. W. W. Morse, of Lann, D. T., in Inter 
 Ocean. 
 
 Remarks. — As named in another place, any of these hard soaps may be 
 made soft by using the proper amount of water to give the right consistence. 
 
 7. "Why is Lime Used in Making Soap ? " — Explanation. — People 
 seem to be so afraid of using lime in making soaps, like the foregoing; the 
 question is often asked: "Why is the lime used?" and hence I will take the 
 
426 DB. CHASE'S RECIPES. 
 
 Yankee way of answering it: "Why does everybody that makes soap from 
 ashes put lime in the bottom of the leach?" Simply because if he does not 
 he will have great trouble, even if he can make it at all, unless he does put the 
 lime in, is about all the reason they can give. But lime causes the absorption 
 of carbonic acid in the lye from the ashes, and also gives the lye a caustic prop- 
 erty that enables it to combine with the grease, and thereby makes the soap, 
 which it could not do, or at least not well do, except for the lime. The lime, 
 then, does not hurt soap, but makes a better soap than can be made without it. 
 Well, then, if it is good to assist in making soap from ashes, or potash, which 
 comes from the ashes, why should it be thought injurious to combine it with 
 sal soda for the same purpose? The one question answers the other, and ought 
 to satisfy every reasonable person that lime is good and not injurious, as some 
 suppose, for soap-making purposes. The manufacturers make soap by the use 
 of potash, or soda, in the form or what is known as soda-ash, which is caustic, 
 by means of its process of manufacture; but this article (soda-ash) cannot 
 always be obtained, while the sal soda, which is a carbonate, can always be got; 
 then we combine the lime with it, which gives it the same causticity that soda- 
 ash has, and we thereby get just as good a soap. So have no fears in using 
 them. 
 
 8. Soft Soap Prom Concentrated Lye. — To make soft soap with 
 concentrated lye, take 1 lb. of it and dissolve it in 2 gallons of soft water; and, 
 when it boils, add tallow, or clear grease, 4 lbs. Let it boil till it becomes 
 clear; then add 2 gallons more of rain water. Mix well and set it by to cool ; 
 then take a cup of it, and add as much cold water as it will take, and still be 
 as thick and ropy as you wish it, then add water in the same proportions to the 
 whole. — Prairie Farmer. 
 
 9. Soft Soap for House Cleaning, Washing Clothes, etc.— It 
 is well to have two or three strings to one's bow; hence I give one or two more 
 soft soap recipes. This one I take from the Medical Brief, of St. Louis: Hard 
 soap, 3 lbs. ; sal soda, 1 lb. ; aqua ammonia and spirits of turpentine, each 1 oz. ; 
 soft water, 3 gallons. Boil the water and dissolve in it the soap and soda; 
 remove from the fire and stir in the others. 
 
 Remarks.— 0\\ of sassafras, 3^ to 1 oz., may be used for flavoring, if 
 desired, in this amount of any soaps. 
 
 A lady editress of one of the "Household Departments" of an agricul- 
 tural paper makes it as follows, using less soda, and no ammonia nor turpen- 
 tine, still it will be found excellent for the purposes named: 
 
 10. Soft Soap, for Removing Grease from Floors, Shelves, 
 etc. — Sal soda, %\h.; bar soap, 1 lb.; cut into small pieces; put them into a 
 stone jar on the back of the stove, or range, when not very hot, and pour over 
 it a pailful of cold water; stir it once in a while, and after some hours, when 
 thoroughly dissolved, put it away to cool. It forms a sort of jelly, and is excel- 
 lent to remove grease on floors or shelves. 
 
 Remarks. — The author will say good for cleaning all wood- work, and for 
 general washing too. 
 
DB. CHASE'S RECIPES. 427 
 
 11. Soap from Befuse Grease.— Another lady says: The best way 
 to use up small lots of refuse grease, is to buy a box of concentrated lye (for 
 sale by all grocers) and follow the directions on the . box. Nothing can be 
 simpler, and we have never failed in getting the soap to come. 
 
 Remarks. — This lady's instruction is sound common sense, and confirms 
 what I have said heretofore. A little judgment will enable any one to succeed, 
 by simply modifying, or changing, sometimes, to meet different conditions which 
 may arise, is not always being able to get just what is called for in one recipe, 
 by taking up another, the articles for which can be obtained. 
 
 12. Pearline, Soapine, etc., to Make.— The Scientific American, 
 which is one of our most reliable papers, informs us that these articles are made 
 of powdered soap, and powdered sal soda, equal, or about equal parts of each. 
 Thus you see for a few cents you can make what they ask much more for; and 
 it shows, too, what is thought by scientific men of sal soda as an aid in wash- 
 ing. 
 
 13. Soap for Machine-Shop Men, Blacksmiths, Engineers, 
 Printers, Scouring, etc. — Take 10 lbs. of hard, yellow soap; sal soda, 3 
 lbs.; borax and tallow, each 1 lb.; fresh slacked lime, as below; soft water, 3 
 gals. Directions — Put the water, soda and borax into the kettle, and when 
 dissolved add the tallow and the soap, shaved fine; and when these are dissolved 
 stir in as much freshly slacked, sifted lime as you can stir in well. The lime is 
 to be sifted through a common kitchen sieve to avoid coarse lumps. 
 
 Remarks. — The lime thus stirred in greatly helps its scouring and cleansing 
 properties; its roughness also helps greatly in washing hands covered with 
 grease, ink, etc. It makes a good washing soap without the lime, but that adds 
 more than half to its power of removing grease, ink, tar, etc., from the hands 
 of machinists, where iron is worn into the grease on journals and by filing, etc. 
 Without the lime it would make about 10 gals of splendid soft soap, if pre- 
 ferred in place of the hard; and in this case the tallow need not be put in. 
 
 14. Medicated, or Sulphur and Tar Soaps, To Make.— So 
 much is being said about sulphur soap, in skin diseases and for toilet purposes, 
 it will be a satisfaction to many people, no doubt, to know that if you take a 1 
 lb. bar of any good, hard white soap, cut it fine and put it into a small jar and 
 set that into a basin or pan of water and set on the stove till the soap is melted, 
 then stir in. thoroughly, 1 oz. of the flour of sulphur and pour into a paper or 
 wooden box to cool, after which you can cut it into squares and dry it, and your 
 sulphur soap will be as good as any you buy. For the tar soap, do the same as 
 above, except stir in J^ oz, of creosote, which is the same in action as tar — con- 
 tains the active principle of tar. No harm in combining them in one soap; the 
 combination would work very mildly on any irritable skin. 
 
 Remarks. — Renovation, or general cleansing of clothes of all kinds, gloves, 
 boots, shoes, etc., very properly follows the foregoing soaps, washing fluids, etc.. 
 
 Benovation, Clothes Cleaning, etc.. Explanation of.— Renova- 
 tion is the art of making new after injury or partial decay — re-making, from 
 the Latin re, again, and novare, to make new. This word, then, may very 
 
428 DR. CHASE'S RECIPES. 
 
 properly be applied to the cleansing of wearing apparel of all kinds, gloves, 
 boots and shoes, paint and gi'ease about the house; ink, paint, tar and grease 
 spots upon clothing; also re-coloring faded and worn garments — in fact, every- 
 thing in the line of cleaning or renewal may come under this head. It will be 
 my purpose, then, to so explain as I proceed, the art of renovation that those 
 who desire to do so may restore their faded or injured or soiled garments to be 
 nearly equal to new. In the cities there are those who follow the various 
 branches of this art with great success and profit. The following recipes and 
 instructions will give the people the secrets of doing it at home just as 
 well as to pay for doing it away from home, and, no doubt, also give some of 
 the professional renovators some things new to themselves. The following 
 compound or soap will, probably, clean a greater variety of colored garments, 
 without injuring the cloth, than any preparation in use. Of course, I have not 
 practiced this art myself, but I obtained tliese recipes from a woman who lived 
 for a year or two in a house owned by me at the time, and who practiced the 
 art, and had renovated clothing for myself and other members of the family, 
 so I know their reliability. And I may be excused for saying I paid more for 
 these recipes alone ($5) than I get for the book. 
 
 1. Renovating Soap. — Marseilles (French) or Parker's best soap, such 
 as used by barbers (I have seen Babbitt's common soap used, but the above was 
 the original recipe), J^ lb.; alcohol, 1 oz. ; beef 's gall, 3 ozs. ; saltpeter, borax, 
 honey, sulphuric ether and spirits of turpentine, of each, J^ oz. ; camphor gum, 
 3 drs. ; pipe clay, 1 dr. ; common salt, 1 small tea spoonful. Directions — Put 
 the camphor into the alcohol, the powdered pipe clay into the beef's gall, pul- 
 verize the saltpeter and borax and put them and the salt into the honey. After 
 2 or 3 hours slice the soap into a porcelain kettle, with the gall mixture, and 
 place over a slow fire, stirring till melted ; take off and let stand until i little 
 cool ; then add all the other articles, stir well together and put into a glass fruit 
 jar as soon as possible, as it soon hardens; then screw on the top, to prevent the 
 evaporation of the strength, keeping in a dark closet, ready for use, as light 
 decomposes or injures it. 
 
 Remarks. — Those desiring to engage in the business permanently can take 
 ■double or four times these quantities, according to the amount of work they 
 may expect to do. 
 
 2. Clothes Cleaning. — General Directions — To clean a pair of 
 pants or coat (any color) that has been considerably soiled, open the jar, and 
 with a stiff spoon loosen up some of the renovating soap and take out 3^ an oz. 
 (a rounding table-spoonful) and dissolve it in 1 qt. of boiling soft water in a 
 porcelain kettle, so as to keep it hot. Now whip and brush the article to be 
 cleaned thoroughly, to remove all the dust; then, with a scouring brush (a 
 partly worn, con.sequently stiff, broom brush will do very well), saturate, or wet 
 the soiled spots thoroughly with the hot solution from the kettle; and, as a gen- 
 eral thing, it will be be.st to saturate the whole garment, else a part will look 
 new (that which is renovated) and the rest will look old or dirty, except in cases 
 of getting spots upon new clothing. After thoroughly wetting the garment with 
 
DR. CHASE'S RECIPES. 429 
 
 the solution, dry as thoroughly, in the open air is best. This wetting of the 
 garment is best done by drawing it on a press-board, if you have one, as 
 described below, also by spreading on a table or counter to be handy. After 
 being dried, press the garment well, using what is called a "sponge-cloth," of 
 stout unbleached muslin or drilling. If this is to be followed for a business, 
 buy 2 yds. and tear it in two, lengthwise, keeping one for light shades of cloth- 
 ing, the other for dark. When ready to begin to press the garment take a basin 
 of soft water and put into it some aqua ammonia, at the rate of ^^ table-spoon- 
 ful to 1 qt. of water, and, with the ammonia water, keep your sponge-cloth wet 
 while pressing. 
 
 Remarla. — For those following the business, a press-board, which can be 
 got up by any good joiner, so that a pant's leg may be drawn upon it, and a 
 smaller one suitable in size to enter a coat-sleeve, will be found more than suffi- 
 ciently handy to paj' their cost, as they will be found almost absolutely neces- 
 sary in applying dye to black clothing where the color has been spotted or faded, 
 as explained under tliat head further on. The press-board referred to has two 
 parts, a base, or bottom piece, then the pressing-board proper is supported by 
 two standards about 5 or 6 inches from the bottom piece, with one end running 
 out free to allow the leg or sleeve to be drawn upon it 15 to 18 inches for con- 
 venience of pressing the single thickness of cloth, instead of double, if the leg 
 or sleeve is simply spread out on a table or counter. 
 
 3. Alpaca Dresses — To Remove Wrinkles and Brighten their 
 Luster. — Dust them nicely with a brush and spread them upon an ironing- 
 board, or press-board, as referred to above, then, having wet the sponge-cloth 
 withtTTe ammonia water, a&directed for pressing clothing above, pass a moder- 
 ately warm iron over them quickly a few times, and the work is complete. 
 
 4. Renovating Dye for Black Clothing, to be Applied Only 
 on the Outside — Cheap Ink, etc. — Logwood chips, 1 lb. ; soft water, 
 1 gal. ; bichromate of potash, 24 grs. ; prusslate of potash, 12 grs. Put the log- 
 wood into the water and let stand 12 hours, then boil % hour, strain while 
 warm, and having dissolved the potashes in a little boiling water, add them to 
 the dye. Bottle, cork, and keep in a dark place. This is to be applied to spots 
 on black clothing, coat collars, etc., where the color has been injured or faded 
 out, the spots having been renovated and dried as given under the head of 
 renovation ; then, first having sponged the spots with suds, or the whole gar- 
 ment, if it is to be applied to the whole, applying the dye with a brush, and dry 
 again before the pressing is done. This dye may be used also to color worn or 
 injured spots upon black kid gloves, black kid boots, etc., in place of ink, 
 sjjoken of under those heads; in fact, this makes a very good, cheap ink for 
 school children. 
 
 Paint, Tar, Pitch, Ink, Grease Spots, etc., To Remove from 
 Clothing.— Take a little of the renovating soap, above, without water, and 
 rub it into the soiled spots; let it remain a few minutes, then scrape off and 
 cleanse with the ammonia water, also given for pressing clothing, under the 
 head of renovation. If this does not fully accomplish it, use the renovating 
 
430 DB. CHASE'S RECIPES. 
 
 soap with the ammonia water. The drying, coloring, if needed, pressing, etc., 
 to be the same. Tailors, it is claimed, use equal parts of ammonia and alcohol 
 for cleaning coat collars, grease spots on pants, etc., and that nothing is better; 
 but for very nice articles chloroform is better than anything else, removes grease 
 of all kinds, also paints, varnish, etc. 
 
 Paint, Pitch, Oil, and Grease, To Remove from Silk, Linen, 
 etc. — Benzine (purified), also called benzole, 2 ozs. ; oil of lemon, J^ oz. Mix 
 and keep corked. Directions — Apply with a cloth or sponge to any spots upon 
 any of the above named kind of goods, rubbing with the fingers until removed. 
 The colors will not be injured. — Indian Domestic Economy. 
 
 Remarks. — For sake of safety in u.sing benzine, or benzole, as one kind is 
 called, see note after Kid Glove Cleaning. The lemon is only for flavor, or to 
 hide the odor of the benzine. 
 
 Fruit Stains, To Remove from Clothing, etc.— To remove fruit 
 stains, hold them so you can pour boiling water through them ; and if this fails 
 in any case to remove the stain, then dip the table-cloth or other article into hot 
 water, and place it over burning brimstone, as for bleaching flannels, below. 
 
 Bleaching Flannels. — Wet them and place upon a stick over the top of 
 a barrel, in the bottom of which is an old pan with some burning coals, and 
 sprinkle on the fire a little, broken bits of brimstone and cover over with a piece 
 of carpet to retain the smoke. Particularly applicable to children's flannels 
 which have become yellowish, and which you do not like to wash for fear of 
 shrinkage. 
 
 Silks, To Remove Spots, etc. — Fuller's earth, 1 oz. ; saleratus, 1 even 
 tea-spoonful, (if saleratus is not obtainable, get bi-carbonate of potash of a drug- 
 gist, the same amount); lemon juice. Directions — Dry the earth thoroughly, 
 and mix in the saleratus evenly; then moisten with the lemon juice sufficiently 
 to form it into a roll or stick; dry in the sun. Wet the spots with hot water 
 and rub it with the prepared earth. Dry in the sun ; then cleanse with clear water. 
 
 Ink Spots, To Remove From Clothing.— Wet the spots with milk 
 — sour milk is best — if you have no milk, wet with water, and rub a piece of 
 lemon on some salt, then upon the spot, a few times will always remove it. If 
 you have no lemon, a little oxalic acid in water, rinsed out with clear water, 
 will do it— except the cheap school inks made with chromates of potash, even 
 oxalic acid will not dissolve them; but the better inks, which are set with iron, 
 the above will dissolve out. 
 
 Remarks. — Remember, if oxalic acid is used, to keep it away from children, 
 as it is poisonous, or corrosive upon the flesh, so upon clothing if left without 
 rinsing. A drachm will be enough for any ordinary spot, the size of the hand. 
 If rinsed out as soon as the spot disappears it will hurt no clothing. 
 
 Ink — Printer's, To Remove From Clothing. — Saturate with tur- 
 pentine, let alone for 2 or 3 hours; then rub well with the hands and dust out. 
 Saturate means to wet thoroughly. It may be necessary to use some of the 
 renovating soap, or erasive compound, or some of the soap for the machine-shop 
 men to wash away the discoloration. 
 
DR. CHASE'S RECIPES. 431 
 
 Tar Spots, To Remove.— Tar spots may be removed by putting butter 
 upon them for a few hours; then cleanse with soap and water to remove the 
 grease, using the renovating soap if needed. 
 
 1. Kid Gloves, To Clean.— Take purified benzine, in a bowl or suit- 
 able dish, sufficient to cover the gloves. Put the gloves into the benzine and 
 saturate or soak to wet thoroughly; then having placed one upon a clean, smooth 
 board, with a soft brush or soft sponge rub one way only, from the wrist 
 towards the fingers, wherever there is any dirt, or all over is best, to make all 
 look alike — clean, dipping them or the brush into the benzine as often as neces- 
 sary to get out all the dirt; and if this can not be done with the first lot, throw 
 it away and pour in fresh, and rinse and squeeze out in the benzine till perfectly 
 clean. White gloves you will suppose, while cleaning, to be spoiled, as it gives 
 them a dingy appearance. Tinted or light shades will not look quite so dingy ; 
 but, never mind, partially dry them in the sun. Now, having previously pre- 
 pared a stick, a foot or more in length, carefully tapered, and rounded at one 
 end to resemble a finger, insert it into e.ich finger, carefully pulling the glove on 
 by the wrist until smooth, then rubbing dry with fine soft muslin. When all 
 is dry, polish with French powder (white), using soft white flannel in polishing. 
 Use care on the stick, and in all the processes, to keep the gloves smooth, for if 
 wrinkled the surface would be broken. Keep them from shrinking by putting 
 upon the hands occasionlly when nearly dry ; but if you are cleaning a smaller 
 glove, for others, than will go upon your own hand, carefully pull them as 
 needed to prevent shrinkage. 
 
 Benzine, Benzole, Rose Oil, Naptha., etc. — Explanation. — Naptha, which is a 
 preparation made by the destructive distillation of wood, but now better known 
 as "wood alcohol," was formerly used for this purpose; but as this is now 
 worth 50 cents a quart, at least, and as the purified benzine, which is made from 
 coal oil or petroleum, does this work just as nicely, and cost not more than 
 10 or 15 cents a quart, it is now almost wholly used for these purposes. This 
 purified benzine is also known as "rose oil." Druggists understand all these 
 names. Gasoline, even, will do the same work, but it has more of the odor, not 
 being so thoroughly purified. Remember, it is the purified benzine that should 
 be obtained; and, remember, too, all these articles are not only inflammable, but 
 also explosive, if fire gets to them or the vapor arising from them. So do not 
 use them near a fire, lamp, or gaslight, to insure safety. 
 
 Remarks. — The gentleman from whom I obtained this recipe — using naptha 
 — told me he paid $15 for it, after he had carried on clothes cleaning for eight 
 years, and he considered it a good investment at that price. It will do the 
 work nicely, but the benzine is now the cheapest. 
 
 2. Or if the gloves are not much soiled, set a saucer of sweet milk, and 
 a piece of white soap upon the table. Fold a clean towel, 3 or 4 thicknesses, 
 upon the table, or upon your lap, and spread the glove smoothly upon it. Take 
 a piece of clean white flannel and dip it in the milk ; then rub it upon the soap, 
 then upon the glove, from wrist to fingers, continuing the process until the dirt 
 is removed, when, if a white glove it will have a yellowish tint, dark shades of 
 gloves will be darker still. Be careful to clean every part of the glove thor- 
 
432 DB. CHASE'S RECIPES. 
 
 oughly, else there will be spots when done. Let dry, or nearly so, then put on 
 your hands and work soft, and polish as in No. 1 above, and the result will be 
 very satisfactory. 
 
 3. Or, take a pan of white corn meal, sifted; put on the gloves and make 
 believe washing hands in the meal, carefully, for 10 or 15 minutes, according 
 to the extent of soiling. Fold in a clean towel, and put a weight upon them 
 for a time. (See also white furs to clean, for the propriety of using corn meal 
 in removing dirt.) 
 
 Kid Gloves, Black, Worn Spots, to Restore.— When black kid 
 gloves are soiled, or turned white, in spots, from wear, wet the spots with black 
 ink — a little poured into a sauce-plate, and apply by means of a bit of flannel, 
 upon the end of a small stick, is a good way — then, leaving a few drops of the 
 ink in the plate, pour in a tea-spoonful of salad oil or sweet oil, and with the 
 flannel rub the mixture over the whole gloves, and dry in the sun — polish on 
 the hand with soft flannel. 
 
 Ladies' Kid Boots— Black, to He-Color Soiled, or Worn Spots. 
 — First brush oil: all dirt, then color the spots with ink, or with the renovating 
 dye, then with a little of the ink, or dye, in a little oil, as with black gloves, 
 polish the whole uppers, so all will look alike. 
 
 Remarks — Jettine, or li(][uid blacking, is much used, of late years, instead 
 of ink and oil; suit yourself. 
 
 Woolen Hoods (White), Nubias, etc., to Cleanse, or Reno- 
 vate, Without Washing. — Dry nice wheat flour in a clean pan in the oven 
 and rub it thoroughly into the hood, or nubia, until thoroughly cleaned, adding 
 a very little bluing powder, if you have it, to the last rubbing — cleans them 
 nicely and saves the shi'inkage from washing; although our plans of washing 
 woolens are excellent, and may be followed with these articles, if preferred. 
 
 Paint Spots Upon Windows, to Remove. — Dissolve sal soda, 1 
 oz., in soft water, 1 pt. — in this proportion for as much as needed. Use it hot, 
 with a piece of flannel, or sponge, on a stick, not to affect the fingers. "Wash 
 off with hot water, as soon as the paint spots are softened. 
 
 Kid Boots, or Shoes, White and Light Shades, to Clean. — 
 Use the purified benzine and sponge as for gloves, drying and polishing the 
 same. If they are too small to admit the hand, stuff them to keep them full 
 size. 
 
 White kid boots, or shoes, can be cleaned by dipping a perfectly clean piece 
 of white flannel in a little ammonia, and rubbing the cloth over a cake of white 
 soap: after which gently rub the kid diligently, until the soiled places are white 
 again. As the flannel becomes soiled change for a clean one, or a clean place. 
 
 White Furs, to Clean or Renovate. — Half fill a stone jar with 
 white corn meal (for a child's muff and tippet, a 2 gallon jar will be suitable), 
 place it on the stove and heat the meal as hot as the hand can be borne in it, 
 stirring to prevent the meal from scorching. Put one piece, at a time, in this, 
 and rub until thoroughly clean ; then beat out the meal with a stick. Heat 
 further, if needed, for other pieces — the meal must be hot. 
 
DR. CITASE'S REICPES. 433 
 
 Finger Marks Upon Doors — To Remove. — Dissolve sal-soda, 1 oz.; 
 in soft water. 1 pt., and go over the soiled doors or other painted wood-work 
 ■with it, using a sponge or cloth, following with a wiping cloth, slightly wrung 
 out of hot, clean water. 
 
 Erasive Compound, or, Soap for Cleaning Clothes. — Sal-soda, 
 1^ lb. ; castile soap, 2 ozs. ; starch 1 oz. ; borax, ^ ^2- ! s<*ft water, 1 qt. Dikec- 
 Tioxs. — Boil the soap in the water till dissolved, then add the other ingredients, 
 all pulverized, and stir till all is dissolved, and pour into a square pan or box, to 
 cool, when it can be cut into bars, of suitable pieces to wrap up for sale, if that 
 is the purpose. Used for removing grease spots, paint, tar, etc. , apply with a 
 wet sponge by rubbing on the soap tirst, then on the spot till clean. 
 
 Remarkii. — The friend who sent me this for insertion in my "Third and 
 Last Receipt Book," says: " It is equal to the "Lightning Eradicators," which 
 are generally sold for 25 cents a cake, and as you will know, is much cheaper." 
 
 These cakes of soap sold on the street corners for 25 cents, are only about 
 1 or 1 !;£ inches long by % wide and % inch thick. The same friend also sent 
 me the following ink, and the remarks connected with it are his also, but they 
 can be depended upon, except the one I have modified, as to its not being equal 
 to tlie best writing fluids. 
 
 Ink— Black for School Purposes— A Quart for a Dime.— Ex- 
 tract of logwood, % oz. ; bi-chromate of potash, 10 grs. ; dissolve in a quart of 
 hot rain water. When cold, put into a bottle and leave uncorked for one week, 
 when it is ready for use. At first it is a steel-blue, but becomes quite black. I 
 used this ink for a long time while in an office, and considered it equal to the 
 best writing fluid. [This last remark, is all in which I disagree with him. 
 It does, however, make a good .school ink.] Moderate freezing does not hurt it. 
 
 Brocade or Broche Shawls— To Clean the White Center — 
 Also Applicable to Pine, "White Lace. — Spread a clean, white cloth 
 upon the table and sift over it, dry, white corn-meal, as large a spot as the 
 shawl center, and lay the shawl upon it, and cover the center also, with the 
 meal; then roll it up closely and put it away for a week, when, by dusting out 
 the meal, the shawl will be nice and clean," so says " Valentia," of Brockwood, 
 111., in the Blade, or, she says: 
 
 2. Another and Quicker "Way. — Is to take the same kind of corn 
 meal. % pt. and coarse salt, % pt. ; mixing well, then with a brush, all being 
 dry, scour, or rather rub well, both sides, this does the work quicker, but the first 
 is the best because it saves the rubbing, which frets out the texture. Of course 
 the lace would not stand the rubbing of this last plan. Understand no water is 
 to be used, it is all done by the dry process. 
 
 HINTS POR THE LAUNDRY.— Washing All Colors of Cali- 
 co<», Percales, Muslins, Brown Linen, etc., and to Remove Paint 
 and Wine Stains Prom Silks, Woolen and Cotton Goods.— Besides 
 the foregoing receipts on general washings, etc. , I deem it best to put in a few 
 items, or "hints," as the above heading has it, from various sources, which are 
 28 
 
434 Dll CHASE'S RECIPES. 
 
 generally short, and right to the point for quicli work. These first are from 
 Mrs. E. S. Barrett, of Sing Sing, New York, July 1882, in the New York 
 Examiner, wlierein she says: " Every housekeeper knows how vexatious it is 
 to have colored fabrics ruined in the process of cleansing. A few practical 
 hints about washing calicoes, percales and muslins will therefore be of real ser- 
 vice to the readers of the Examiner. 
 
 1. For Washing Black and White, Stone, Slate, or Maroon 
 Colored Cotton Goods. — Before washing black and white, stone, slate, or 
 maroon colored cotton goods; dip them in a solution of salt and water, made by 
 dissolving two cupsfuls of salt in 10 quarts of cold water, and hang them in a 
 shady place to dry. The salt sets the colors. When dry, wash in a light suds 
 in the usual way. Calicoes and muslins do not require a hot suds; water mod- 
 erately warm is best. Never allow them to soak in the water. Wash quickly, 
 turn the wrong side out, and dry in the shade. A little salt in the rinsing water 
 is an improvement. Another way is to mix two cupf uls of wheat bran in cold 
 water, making a smooth paste; then stir it into 1 qt. of soft boiling water. Let 
 it boil 1 horn', then strain into 5 or 6 qts. of soft warm water. No soap is nec- 
 essary, for bran has cleansing properties of its own. If there is black in the 
 dress, or any other color that is liable to "run," add a tablespoonful of salt. 
 Rinse thoroughly in one water. For starch, use a little white glue-water, cool 
 and clean. Always iron on the wrong side with a moderately hot iron. 
 
 2. How to Fix the Above Colors Permanently.— Blue, stone, 
 and slate-colored articles may be made to retain their color perfectly by adding 
 sugar of lead to the water in which they are to be washed for the first time. 
 Dissolve 1 oz. of sugar of lead in a pailful of hot water; stir carefully until it 
 is thoroughly dissolved, and let the mixture cool. When about milk-warm, put 
 in the articles and let them remain an hour. Hang up to dry before washing. 
 When dry, wash as directed in bran water. The sugar of lead fixes the color 
 permanently, so that this treatment with it will not need to be repeated. Use 
 this preparation with caution; sugar of lead is poisonous, but no danger in this 
 way of using it. 
 
 3. To Wash Brown Linen. — Take enough good timothy hay to fill 
 a 10-quart kettle two-thirds full when pressed down; cover it with soft water, 
 and let it boil until the water assumes a dark greenish color. Make flour starch 
 in the usual way, and strain the hay water into it after it becomes cool or tepid; 
 let the linen soak ten or fifteen minutes — not longer — then wash without soap. 
 I divide the preparation into two parts, using one for rinsing. Linen dresses 
 and dusters washed in this way will look new as long as they last 
 
 4. Fruit or Wine Stains, to Remove from Silk, Woolen, or 
 Cotton Goods. — Fruit or wine stains can be removed from silk, wooltn or 
 cotton goods by sponging them gently with ammonia and alcohol — a teaspoon- 
 ful of ammonia to a wineglass of alcohol. Finish with clear alcohol. The 
 fumes of a lighted match will remove remnants of stains. 
 
 Washing Fine Under Clothing. — The Oermaniown Telegraph says 
 that a leading firm of that city, importers and retailers of hosiery goods, gives 
 
DR. CHASE'S RECIPES. 435 
 
 the following directions for washing the above named line of goods, and also 
 says their own experience enables them to testify to its excellence. Dissolve 1 
 lb. of nice soap in 4 gallons of warm soft water in which well rinse the articles 
 to be washed, drawing them repeatedly through the hand; press them as dry 
 as possible, to remove the soap; rinse them again briskly in clean, lukewarm 
 water; press out or put through a wringer, if you have one, and stretch them 
 to their proper shape, and dry in the open air if possible. The only effects of 
 rubbing are to shrink and destroy the material; it should therefore never be 
 resorted to with these kinds of goods. The material used in manufacturing 
 silk underwear being an animal product, it is absolutely necessary that nothing 
 but the best quality of soap and warm water should be used. 
 
 Washing Flannels of Any Kind, so they Shall Not Turn 
 Yellow or Shrink. — A lady signing herself " Michigan," says she wants to 
 tell the ladies of the Blade how to wash flannels of any kind, so they won't 
 turn yellow, nor shrink up, and that sort of thing. Wash in cold water, using 
 soap in both suds. Of course you can take the chill off if you are afraid of 
 taking cold, but not have it a bit hot. Now don't laugh at such an idea and not 
 give it a trial, but this spring you wash your flannel blankets, woolen stockings, 
 baby's flannel and then report. I learned of a Scotch lady years ago and never 
 think of using hot water ; use soft water of course. 
 
 Remarks. — Certainly the water being made a little warm will not cause 
 shrinkage. The suds should be made before putting in the flannels, and not 
 by rubbing the soap on them. 
 
 For Washing Scarlet Flannels, etc., Without Fading or 
 Shrinking. — To prevent scarlet flannels or worsted goods of any kind of this 
 color, from fading by washing, it is claimed by some washer-women that the 
 following plan is perfectly safe: Mix flour, }/^ cup, little by little, with cold 
 water, 1 qt. ; then boiling 10 or 15 minutes and mixing with the lukewarm 
 suds, pressing and rinsing, up and down, a number of times, then passing 
 through the wringer, the goods will not be faded or thickened, as there is to be 
 no rubbing. 
 
 Remarks. — Hatters make wool, or felt hats, as they are called, by plaiting 
 out a layer of wool upon a piece of cloth, at first, and dipping it into hot 
 water, then rolling it with a little roller, re-dipping and rolling till they get the 
 desired thickness, by the little hooks that are seen by the microscope only, 
 which are upon the fibers of all good wool, to so take hold upon each other, as 
 to make as heavy a body as desired. The same is done, to a certain extent, 
 every time woolen goods is washed in hot water, by rubbing. Now anyone 
 can see to avoid thickening, "shrinking," as it is called, is washing flannels, 
 simply avoid hot suds, and do not rub them. (See "Washing Fine Under Cloth- 
 ing, etc., above.) Sudsing by an up and down motion, in first and second suds, 
 is the safest method. 
 
 Colored Silk Handkerchiefs, To Wash.— To wash colored silk 
 handkerchiefs make a good suds in lukewarm water, in which a little bit of 
 .caxbonate of ammonia has been dissolved; rub the handkerchiefs lightly in the 
 
436 DB. CHASE'S RECIPES. 
 
 hands till all the spots have disappeared. Then rinse them in lukewarm water, 
 and squeeze them as dry as possible. Take hold of the two corners and shake 
 and snap each one for a few minutes. Roll in a soft towel lightly, laying the 
 handkerchief flat on the towel at first, squeeze tightly, and iron at once. — 
 Detroit Free Press. 
 
 Old Silk Dresses, etc.— To Renovate to Look Like New.— A 
 writer says: "A most satisfactory way to renovate old silks is to boil an old kid 
 glove in 1 pt. of soft water until the glove shrinks to the size of a 4-years-old 
 child's hand; the liquor will then be glutinous; when cold, having brushed out 
 every particle of dust, sponge the silk thoroughly and smooth wtth a hot iron 
 upon the wrong side. " 
 
 Remarks. — If a dress, it may be well to take it to pieces, if much soiled, as 
 recommended with "Silk Cashmere, etc., to Clean," which see. 
 
 Washing Carpets Without Taking Up.— Put a table-spoonful of 
 ammonia in 1 gal. of moderately warm water, and with sponge or soft broom 
 go all over the carpet, and you will be astonished to see how brightly it will 
 look for the little l:ibor and expense. [See " Spirits of Ammonia— Some of Its 
 Uses, etc."] 
 
 Washing Windows. — A writer says: "Have a pail partly filled with 
 water a little warm and dissolve in it a tea-spoonful of borax [the author thinks 
 it would be better to use a table-spoonful of powdered borax, or else the same 
 amount of spirits of ammonia tol gal. of water, as above for washing carpets]; 
 have one chamois (a cloth will do nicely) dipped into the water to wash the win- 
 dows with, then with a dry chamois rub the window dry and polish. [A cha- 
 mois skin is best to polish with, as it leaves no lint as a cloth will.] In this 
 way windows may be cleaned in a very few moments and not wet the carpets 
 nor tire the person." 
 
 Lace Veils and Other Laces— To Wash or Renovate.— Wash 
 
 veils carefully in alcohol and soft water, equal parts, simply squeezing in the 
 hands in and out of the mixture; then lay a towel on a table and smooth out 
 the veil and pin the edges to the towel to dry, when, if carefully done, it will 
 look as good as new. Borax water is also used for the same purpose, drying 
 the same way. 
 
 For Other Nice Laces. — Naomi King, in Farm and Fireside, says: 
 "When you have some nice laces to wash put a little borax in warm soap suds 
 and allow them to soak 1 hour; then shake about in it well and rinse in 2 or 3 
 clear waters, as you see necessary, and to the last water add a little white sugar; 
 never use starch. Pull out well, and place between white cloths in an old book 
 until dry." 
 
 Remarks. — She says a "little " borax and a " little " sugar, which is very 
 indefinite. A rounding tea-spoonful of powdered borax and the same amount 
 of sugar would be plenty for 1 pt. of water. The borax would do good in 
 washing veils, and I think the sugar would also be good there, as with white or 
 other laces. 
 
DR. CHASE'S RECIPES. 437 
 
 Softening Hard Water for Washing Clothes, Dishes, or 
 House Cleaning.— A writer says: " Take 2 lbs. of washing soda (sal soda), 
 and 1 lb. of common stone lime, and boil in 5 gals, of water for 3 or 3 hours; 
 then stand away to settle, and dip off the clear water from the top and put into 
 a jug (pouring off carefully is better). Can be used for washing dishes or clean- 
 ing, and 1 teacup in a boiler of clothes, put in after the water is hot, will whiten 
 the clothes, and soften the water, without injury to the hands, or clothes. I use 
 an old iron pot to make it in." 
 
 Remarks. — Some of these newspaper writers get some most excellent 
 things, but again, some of them make poor describers as to the best plan of 
 using: for instance, this woman (for it is undoubtedly a woman), says: "Boil 
 in 5 gals, of water," then further on, "put into a jug. Now, would it not 
 take a big jug, or two or three small ones? and again, it cannot be to be used 
 even in 5 gals, of water, without further dilution, for she says: " 1 tea-cupful 
 in a boiler of clothes, put in after the water is hot," etc., then why not boil it in 
 say 2 gals, of water? then a 2 gal. jug will hold it, and use a little less to a 
 boiler of clothes, stirred well into the water when hot, before putting in the 
 clothes; and half as much more for each additional boiler at the same washing 
 will be plenty; in fact it does make a splendid washing fluid as I have above 
 suggested, and a table-spoon of it in a dish-pan of water for washing dishes will 
 help much in cleaning the dishes; and a little of it in a pan of water for house- 
 cleaning is, or will be, " just splendid," as the girls say. A spoonful of it in a pt. 
 or a qt. of water for cleaning finger-marks off of doors or other wood-work, is 
 good, and if kept ready-made, is always handy, although the spirits of ammo- 
 nia (which see) in like quantities, is good for general house-cleaning, window- 
 washing, etc. I do not know who this writer was, as it was a slip sent to me hav- 
 ing no name attached, but I know enough to know it is a grand good thing. A 
 little of this, say 2 table-spoonfuls of it in 2 qts. of hot water, is just the thing 
 to soak feet in, to soften corns and to soften the dead skin about the heels, 
 and to make a thorough work of cleaning the feet, generally. 
 
 Softening Water — Clark's Method.— By adding burnt quick-lime 
 (quick-lime is freshly burned or unslacked lime), to hard water, which contains 
 lime (all hard water contains lime, 'tis the lime that makes it hard), it will 
 become soft. The added lime seizes the carbonic acid gas which held the car- 
 bonate of lime in solution, and so both the original carbonate of lime and that 
 formed in the process, fall together as a white sediment. This method is truly 
 homcEopathic. 
 
 Remarks. — This writer is right as to tiie way it softens, but is tame in not 
 giving the proper amount for a bbl. or some other measure. About 2 or 3 
 table-spoonfuls of this stone-lime, just slacked with a little hot water, will be 
 enough for a barrel, just drawn from the well. Rummage it in thoroughly, 
 that is stir it with a stick that will reach the bottom till well mixed, and let it 
 settle over night, or 2 or 3 hours. 
 
 Ammonia, its Various Uses in House Cleaning, Washing, etc. 
 — "A Farmer's Wife," in the Country Oentleman, says of it: There is no telling 
 what a thing will do till you try it. I knew ammonia, diluted in water, could 
 
438 DR. CHASE'S RECIPES. 
 
 restore rusty silks and clean coat collars, but when I got a green spot on the 
 carpet, I tried half a dozen other things before I thought of that, and that is 
 just what did the work effectually. I put a tea-spoonful into about a tea-cup 
 of hot water, took a cloth and wet the spot thoroughly, just rubbing it slightly, 
 and the ugly spot was gone. It is splendid for cleaning your silver; it makes 
 things as bright as new without any expenditure of strength; and for looking 
 glasses and windows it is best of all; and one day when I was tired and my 
 dish cloths looked rather gray, I turned a few drops of the ammonia into the 
 water and rubbed them out, and I found it acted like a charm, and I shall be 
 sure to do so again some day. I suppose housewives have a perfect right to 
 experiment and see what results they can produce; and if they are not on as 
 large a scale as the farmers try, they are just as important to us, and they make 
 our work light and brighter too. Now, I do not believe in luxuriating in a 
 good thing all alone, and I hope all the housekeepers will send and get a 10 
 cent bottle of spirits of ammonia and commence a series of chemical experi- 
 ments and see what they can accomplish with it. Take the boys' jackets, the 
 girls' dresses, and when you have cleaned everything else, put a few drops in 
 some soft water and wash the little folks' heads, and report results. 
 
 Remarks. — These items are valuable in giving new thoughts to those who 
 have few opportunities for observation, or reading the literature of the day: but 
 they would be more valuable if they gave the proportions for each class of 
 work to be done. This lady speaks of restoring rusty silk, how strong? For 
 cleaning greasy clothing, use it strong, say a table-spoonful to 1 cup of warm, 
 soft water, washing off with pure water directly; for silks, alpacas, etc., the 
 same strength ammonia will be strong enough, brushing off soon with pure 
 water; for looking glasses a little put on a cloth, clear, and folding some of 
 the dry cloth on the back of the wet part, to keep it off the fingers, is best, as 
 it takes but a moment to take off fly specks, or dirt; for windoAvs a table-spoon- 
 ful of it in 1 pt. of water will be plenty, wiping off nicely with a dry news- 
 paper, as it leaves no lint like a cloth does; one-fourth ammonia for cleaning 
 boys' coat collars, and greasy clothing; for cleaning silver, 1 table-spoonful to 1 
 pt., or a little less of water, is enough, and, as she says, it is splendid for this 
 and all other similar work; and as it is cheap, it makes a great saving. 
 
 For Bee and Wasp Stings. — A little ammonia put upon bee and 
 wasp stings, bites of spiders and all other poisonous insect bites, will neutralize 
 the poison, preventing soreness and swelling. But mind, it only needs a very 
 little put on, and wash off soon, to prevent its making a sore. 
 
 Borax, for Roaches, Washing, and as a Dentifrice and Ca- 
 tarrh Snuflf. — Although I have given an item on its uses, yet as I have an- 
 other short item upon it, I will give it, to corroborate the other, and to show in 
 a few words, what some people know of its value. This writer says : One-half 
 pound of it powdered, and sprinkled around their haunts, will drive the 
 roaches out of any house. A large handful of the powder to 10 gallons of 
 water will effect a saving of 50 per cent, (one-half) in soap. It is an excellent 
 dentifrice, and the best material for cleaning the scalp. (See the author's 
 
DR. CHASE'S RECIPES. 439 
 
 remarks upon it, following the other recipe.) A recent medical writer also 
 claims powdered borax to be valuable as a catarrh snuff. 
 
 Iron Rust, to Remove from Clothing.— Get }4 oz. of oxalic acid, 
 in small pieces, in a vial and keep corked. "When a spot of iron rust shows 
 on white table cloths, or other white clothing, dissolve }^ tea-spoonful of the 
 acid by pouring upon it 3 or 3 table-spoonfuls of hot water, and dip the spot in 
 or wet it with a sponge, or bit of rag, and as soon as the rust is bleached out 
 wash right out with clean water, so the acid will not hurt the goods. Lemon 
 juice and a little salt is also good for the same purpose, laying out in the sun to 
 bleach; if one application does not wholly remove it, do the same again. Or, 
 instead of putting out in the sun, wet with lemon juice, and hold the spot over 
 a steaming hot tea-kettle will do it very quickly. Or, the cream of tartar plan, 
 as given below, for removing fruit stains, will also remove rust. 
 
 Fruit Stains, Recent, or Old, to Remove.— -" Aunt Sophia," in 
 the Blade, tells us recent fruit stains may be removed by holding the linen 
 tightly across the tub and pouring hot water through them, before any soap is 
 put on; if old, tie up a little cream of tartar in the places, put into cold water 
 and bring to a boil. If got upon table linen, rub on some salt, at once, then 
 pour on the hot water. 
 
 Bleaching Muslin. — Mrs. "S. M. B." sends the Blade the following 
 directions, which she has practiced for 13 years without injuring the cloth. She 
 says: "Into 8 qts. of warm soft water put 1 lb. of chloride of lime; stir with 
 a stick a few minutes, then strain through a bag of coarse muslin, working it 
 with the hands [the author says with the stick] to dissolve thoroughly. Add 
 to this, in a tub, 5 buckets of warm water, stir in the chloride water thoroughly 
 and put in the muslin. [The muslin ought to be thoroughly wet first in plain 
 water, so it shall take the lime water evenly.] Let it remain in 1 hour, turning 
 it over occasionally, that every part may get thoi'oughly bleached. When 
 taken out, wash well in two waters, to remove the lime, rinse and dry. This 
 quantity will bleach 35 yds. of yard-wide muslin. The muslin will bleach 
 more evenly and quickly if it has been thoroughly wet and dried before 
 bleaching." 
 
 Remarks.— This lady makes a " mighty sight" of work, more than is nec- 
 essary. She wants it wet and dried before putting into the bleaching water, 
 when simply wetting is sufficient, and one good washing and rinsing after the 
 bleaching Is enough— all you want is to get rid of specks of the lime, and this 
 has been done largely by straining off the water from the lime sediment at the 
 beginning. Spreading on the grass is a good way to dry it. 
 
 Mildew, to Remove from Clothing.— Take common soft soap and 
 stir in qtiite a bit of salt, so the soap crumbles or grains, as it were, and rub on 
 the spot and lay out over night, and if not effaced by morning wet it occasion- 
 ally during the day. The chloride solution above is also good to remove mil- 
 dew. Or, to put about 3^ a cup of chloride of lime into 2 qts. of hot water, 
 wetting the mildewed articles first in cold water, then put into the lime water 
 until the mildew is bleached out, then rinse well in plenty of water to remove 
 the lime. 
 
440 DB. CHASE'S RECIPES. 
 
 1 . GLOS SY LINEN— How it is Done.— To give starched linen the 
 iippcnirance so much desired put a small bit of paraffine (size of a small pea for 
 each bosom, or its equivalent of cuffs) into the hot starch, and when it comes 
 to ironing use a small iron having a rounded point that is very smooth, and rub 
 with gi-eat pressure and for a considerable time. A great deal of "elbow- 
 grease " is absolutely necessary. 
 
 2. Scorched Linen in Ironing, To Whiten.— If a linen shirt 
 bosom, or any other article, has been scorched in ironing lay it in the bright 
 sunshine, which will remove it entirely. 
 
 Plat-Irons, To Clean from Rust or Starch. — Flat-irons often have 
 starch stick to them, and occasionally a spot of rust from a drop of water 
 shows upon them, and I have often seen directions for cleaning them with salt, 
 but the following plan is the only sensible way of doing it that I have seen: 
 Have a piece of yellow beeswax in a coarse cloth; when the iron is almost hot 
 enough to use, but not quite, rub it quickly with the beeswax cloth and then 
 with a coarse cloth. 
 
 Oil-Cloth — To Keep Bright. — Oil-cloths should never be scrubbed 
 with suds, but carefully swept with a soft hair brush and washed with a cloth 
 dipped into milk and water, half-and-half, but no soap, and dry and polish with 
 an old soft cloth. In this way they will keep their original color a long time. 
 
 Color of Plants and Flowers, to Retain, in Drying for Herb- 
 ariums. — Botanists who are grieved at the rapid loss of color in the plants and 
 flowers of their herbariums will be pleased to learn, says a Vienna journal, 
 that if plants or flowers be dipped in a warm mixture of 1 part of hydro- 
 chloric acid to 600 of alcohol before being placed between the driers they will 
 not only retain their natural colors, but will also dry with greater quickness. — 
 Harper's Weekly. 
 
 Remarks. — This is in the proportion of 1 dr. of the acid to 9 ozs. and 3 drs. 
 of alcohol, and must prove very satisfactory. 
 
 2. Another Way. — Another new way for preserving the color of 
 autumn leaves is given as follows: " Iron them fresh with a warm (not hot) 
 iron, on which some spermaceti has been lightly rubbed. This method pre- 
 serves perfectly tlieir lovely tints, and gives a wavy gloss which no other one 
 secures. The process is very rapid and very agreeable, and no lady who has 
 ever tried the tedious and uncertain experiment of pressing will ever again 
 resort to it after trying this new and better vfny." 
 
 Remarks. — Tlic iron must be kept liot enough to keep the spermaceti soft, 
 else it will not spread on the leaves. 
 
 Tomatoes, To Ripen in December. — A Massachusetts gardener sells 
 ripe tomatoes in December, by sowing the seeds in July, then potting the plants 
 in a 9-inch jar, and maturing in a green-house with artificial heat as soon as 
 needed. An infu.sion of tomato leaves has been recently found to not only 
 destroy plant lice, but from its peculiar odor prevent their return for a 
 long time. See these destroyers. 
 
 Plant Jars, To Paint and Bronze for House Use.— Plant jars 
 
DR. CHASE'S RECIPES. 441 
 
 for out-door use ought, to look well, be painted with bright colors, as red or 
 blue — the foliage gives the contrast with its green ; but for house use paint them 
 over with plain, cheap varnish, then with a bit of pad, or piece of broadcloth 
 upon a thin, small bit of board, apply common bronze powder all over; or, to 
 make them nicer, paint the bodies, some red and some blue, then bronze the 
 rim, which gives them a gold-like appearance, contrasting prettily with the 
 painted body. The bronze on a varnish will not stand the rains and exposure 
 out of doors. 
 
 Cracked Hands, To Cure. — A laboring man who had been troubled 
 with cracked hands, and tried many other remedies without success, was finally 
 told to put common copal varnish into the cracks which, in 48 hours, entirely 
 cured them. Others came, but the same remedy always cured. He had given 
 it to others with the same success before making it public. He bought a 
 10-cent bottte, kept it corked, and applied when needed with a bit of sliver from 
 the fire wood. It is simple and efficient. Most all painters and paint dealers 
 keep it. 
 
 CARROTS.— Their Value as Food for Man and Domestic 
 Animals. — A writer, with whom the author agrees — except that he thinks pars- 
 nips preferable to carrots for horses — says: "The carrot is one of the most health- 
 ful and nutritious of our garden roots, and deserves to be much more extensively 
 used for culinary purposes, and we urge our readers to give some of the early 
 table sorts a trial. As an agricultural root, the carrot is not surpassed for feed- 
 ing horses and milch cows, and every farmer should plant a few for this pur- 
 pose. The carrot succeeds best on light, sandy loam, made rich by manuring 
 the previous year. In freshly manured land, the roots often grow awkward 
 and ill shaped. It is better to sow as early in the spring as the ground can be 
 made ready, but if planting is necessarily delayed until late in the season, soak 
 the seed 24 hours in tepid water, dry by mixing in sifted ashes or plaster, and 
 sow on freshly prepared soil. " 
 
 Remarks.— In drills would be best, the author thinks, as explained in the 
 item referred to. 
 
 Pickled Carrots for Table Use. — A recent writer in the Rural New 
 Yorker says, under this head: " Wash and scrape, boil until tender, cut into 
 quarters of convenient length, and cover with vinegar. It is the best way to 
 prepare carrots for the table. " 
 
 Remarks. — If the vinegar is properly spiced, this plan makes them very 
 palatable. 
 
 Beans Should Always be Cooked in Soft Water.— A. C. Ar- 
 nold, of Stamford, Conn., says: "I notice those who tell how to cook beans 
 omit to say that soft water must always be used in beans, otherwise some of 
 them will remain hard — a fact that I learned in the army." 
 
 Remarks. — It is undoubtedly better to use soft water for cooking generally, 
 when it can be done. The same man sends the next item also, through the 
 Blade, and as it is a thing needed in every household that ever cooks apples, I 
 
442 DR. CHASE'S RECIPES. 
 
 ■will give it a place. His measurements are correct to make a suitable-sized 
 corer. 
 
 Apple Corer, to Make— Size to Cut the Tin, Etc.— Cut the tin 
 
 3 by 4 inches and roll it up to be 4 inches long, and % inch in diameter, at the 
 smallest end, as it should be a very little larger at the other end, to withdraw 
 easily. 
 
 Remarks. — If a small wire is put into the large end before rolling up, it will 
 not hurt the hand to push it through the apple, without which, it would soon 
 injure the hand. 
 
 1. Silverware, to Brighten with Little Labor.— When it is 
 desirable to brighten silverware without a formal scouring, prepare some pieces 
 of silver cloth, as follows: Obtain hartshorn (carbonate of ammonia), 2 ozs., 
 powdered or broken up finely, and boil it in 1 pt. of soft water. Dip suitable 
 pieces of muslin in the liquor and hang up to dry without wringing. When 
 dry, fold closely and put away for use. Simply rubbing the silver with one of 
 these pieces will surprise you by its improved appearance. Never put soap on 
 silverware, if you wish to keep its original lustre. 
 
 2. Frosted Silverware, How to Clean. — Frosted ornamentation 
 on silverware should never be cleaned with powder, but only with a soft brush 
 and strong lye (from wood ashes, strained, or from concentrated lye or potash), 
 accompanied by rinsings with soft water. After the frosted parts are properly 
 dry, the smooth parts should be rubbed carefully with powder. — Harper's Bazar. 
 
 Remarks. —The silver-cloth in next recipe above, will do nicely for the 
 smooth part. 
 
 3. Polish for Silverware. — In place of using Paris white for a dry 
 powder to polish the smooth parts of silverware, the following will be found 
 better: Put 4 ozs. of Paris white into soft water, 1 pt., and boil it; when cool, 
 bottle it, and add one oz. of aqua ammonia. Rub with a cloth wet with this 
 mixture, shaken, and polisli with chamois. 
 
 Stains from Nitrate of Silver, to Remove. — Wet nitrate of silver 
 stains with discolored tincture of iodine in as much water as tincture. Then 
 rub the stained spot with a piece of cyanide of potassa. It fades out, or changes 
 at once (or the hyposulphite of soda will do, and is not poison), then wash 
 Immediately with water. Always use soft water if you can. This is from a 
 photographer, and reliable. 
 
 Cabbage, to Destroy the Cut- worm of, and to Prevent Club- 
 feet. — Sprinkle a table-spoonful of salt around each plant as set out, and mix 
 slightly with the soil. Thus, you "kill two birds with one stone," besides it is 
 a good fertilizer. I have seen more than half the plants set out in a garden 
 patch, which were cut off the first night. This little trouble saves the loss, and 
 makes them grow faster, too. [See also, cut worms to destroy. 
 
 Crickets, to Drive Away or Destroy.— Put Scotch snuff into their 
 holes. It is too much for them, and I think it would be more than roaches 
 could stand the presence of. Put into crevices with a feather. 
 
 1. Chimneys, How to Build to Avoid Biirning Out.— When 
 
DR. CHASE'S RECIPES. 443 
 
 building chimneys, feeep a mortar-board of mortar for the purpose of 
 plastering them upon the inside as the work goes on, tempered up by adding 
 one-fourth as mucli common salt as of mortar, which forms a glaze that soot 
 can not stick to, and hence there is norfe to burn. " Prevention is better than 
 cure." 
 
 2. Chimneys, to Build to Avoid Smoking.— A builder of long 
 experience says: " To build a chimney that shall not smoke, give a large space 
 immediately above the throat, which will cause a draft. It may then be nar- 
 rowed, if desirable." This is good logic. 
 
 3. Chimneys, Sky-lights, etc., to Stop Leaks. — Take fine, white 
 sand, 20 measures; litharge, 2; freshly slacked lime, 1; mix evenly together, 
 dry; then wet to the consistence of soft putty with boiled linseed oil. It sets 
 quickly, and forms a hard and durable cement. 
 
 1. Moths in Carpets, to Prevent. — Wet the floor around the edge 
 of the room thoroughly with spirits of turpentine before laying the carpet, 
 apply with a brush as you would paint; it kills the nits or eggs under the base, 
 and also prevents further nesting. Salt sprinkled freely about the edge and 
 over the whole carpet, while sweeping, is not only a preventive, but it also helps 
 to remove dirt, and if damp, prevents dust from rising while sweeping. 
 
 2. Moths in Carpets, To Destroy, Without Taking Up.— 
 On parts of a carpet where moths are suspected lay a coarse towel, slightly 
 wrung out of clear water, spreading out smoothly; then place a piece of firm 
 wrapping paper upon the wet towel to keep in the steam, and iron it thoroughly 
 with a hot iron. If thoroughly done, the heat and steam kills them.- Repeat 
 at any time if satisfied more have hatched and come out from under the base 
 or other hiding places. It does not injure the carpet, nor fade the colors, and 
 does not need hard pressure, as it is the heat and steam that kills them.— 77<« 
 Household. 
 
 3. Moths in Upholstered Furniture, Certain Remedy, Also 
 Good for Purs, Flannels, etc. — A writer in one of the Grand Rapids' 
 (Mich.) papers says, upon these subjects: "A sort of trade secret among 
 upholsterers for ridding upholstered furniture of moths, is the following"; and 
 gives an example: " A set of furniture that seemed to be alive with the larvae 
 (the insect moth in its first stage of development.) from the time it came new, 
 and from which hundreds of these pests had been picked and brushed, was set 
 in a room by itself. Three gallons of benzine were purchased at 30 cents a gal- 
 lon, retail. Using a small watering pot with a fine rose sprinkler, the whole 
 upholstery was saturated through and through with the benzine. Result — 
 Every moth, larvae and egg were killed. The benzine dried out in a few hours, 
 and its entire odor disappeared in 3 or 4 days. Not the slightest harm happened 
 to the varnish, or wood, or fabrics, or hair stuffing. That was months ago, and 
 not a sign of a moth has since appeared. The carpets were also well sprinkled 
 all round the sides of the room, with equally good effect. For furs, flannels, 
 indeed, all woolen articles containing moths, benzine is most valuable. Put 
 
444 DR. CHASE'S RECIPES. 
 
 them in a box; sprinkle with benzine, close the box tightly, and in a day or two 
 the pests will be exterminated, and the benzine will evaporate on opening." 
 
 Remarks. — In using benzine, as stated in connection with cleaning gloves, 
 remember there must be no fire nor lamp burning, as the vapor of it carries the 
 fire to the stuff itself, which is very inflammable, and explosive. With this care 
 it is safe. 
 
 4. Moth Powder, To Put Away Furs, "Woolens, etc.— Lupulin 
 (flour of hops), 1 dr. ; Scotch snuff, 2 ozs. ; powdered gum camphor and black 
 pepper, each, 1 oz. ; cedar sawdust, 4 ozs. Mix thoroughly, and strew (or put 
 in small paper bags) among the furs or woolen goods (after they have been 
 thoroughly whipped with small rods) which are being put away. This powder 
 contains some of all the best-known preventives. But if moth eggs have already 
 been laid in them, unless tlie whipping takes them out, they will hatch and 
 start their destructive work, unless the benzine or some other " killer" is used; 
 hence it is best to keep an eye on them occasionally, and whip thoroughly again 
 if any are seen. This whipping the moth and their eggs out. then sealing up 
 in boxes or paper bags, is from the Boston Transcript, which adds: "If you 
 shut moths out, and shut none in, you are perfectly safe. " Not a doubt of it. 
 
 Cracks and Small Holes in Walls, To rill.— Mix plaster of Paris 
 to the consistency of soft putty, and apply immediately and smooth with a case- 
 knife, will make it as nice as a mason would do it. Mix but little at a time as 
 it sets quickly, unless you work it over every minute or two; but after it "sets" or 
 becomes hard it is not good even to work over after that. If you have a nice, 
 white sand, a little of it may be mixed in, but it does very well without it. 
 
 ONIONS— Medicinal Effects Against Worms in Children and 
 Colds in the Chest. — A mother writes to HanVs {Eng.) Advertiser upon 
 these matters (which, also in my own judgment, may be relied upon) as follows: 
 "Twice a week invariably— and it was generally when we had cold meat 
 minced — I gave the children a dinner which was hailed with delight and looked 
 forward to; this was a dish of boiled onions. TJie little things know not that 
 they were taking the best of medicine for expelling what most children suffer 
 from— worms. Mine were kept free with this remedy alone. Not only boiled 
 onions for dinner, but chives also they were encouraged to eat with their bread 
 and butter, and for this purpose they had tufts of chives in their gardens. It 
 was a medical man who taught me to eat boiled onions as a specific (positive 
 cure) for a cold in tlie chest. He did not know at the time, until I told him, 
 that they were good for anything else." The editor adds: "A case is now under 
 our own observation in which a rheumatic patient, an extreme sufferer, finds 
 great relief from eating onions freely, either cooked or raw. He insists that it 
 is by no means a fancy, and he says so after having persistently tried Turkish 
 baths, galvanism, and nearly all the potions and plasters that are advertised as 
 certain alleviates or cures." 
 
 Remarks. — For the author's opinion, and that of others, as to the value of 
 onions as an alterative, see Medical Department upon them as an alterative. 
 
 Onion Culture— The Newest Way. — The following item was 
 
DB. CHASE'S RECIPES. 445 
 
 recently published in the Evening Post, of Toledo, and I give it a place that my 
 readers may judge for themselves whether they will continue to.drill their rows 
 only about a foot apart and cultivate wholly by hand or drill at least two feet 
 apart and use the horse hoes or cultivator, which will, of course, require more 
 land to raise a certain amount of bushels. This must, or ought to, be gov- 
 erned by the amount of land one has, and also more particularly upon the 
 amount of help which one has to aid in the hand part of the culture; for the 
 thinning out the plants, as well as pulling the weeds within an inch or two of 
 the row, must, in all cases, be done by hand. The writer says: " Onions will 
 thrive in any soil, with proper fertilizers and good cultivation, yet they produce 
 more profitably on old onion land, annually fertilized. Drilling in the seed and 
 cultivating with horse power is a great improvement upon the old method. 
 The rows should be far enough apart to cultivate with a horse hoe. This takes 
 more land but pays best, where not very large onions are desired. Thinning 
 onions so that only 1 is left to 3 or 4 inches of ground is being abandoned by 
 onion culturists, as medium-sized bulbs demand better prices in most city 
 markets. Everything which can promote rapid growth is essential in onion 
 culture. It is better to sow the seed too thick than too thin. A drill set to drop 
 2 or 3 seeds to each inch of a row answers the purpose best." 
 
 Remarks. — Unless my ground was very rich and had been previously culti- 
 vated with onions, to have the weeds "well in hand," I should certainly prefer 
 not to have more than one seed to an inch at the very most. 
 
 3. Onions, How Many Can be Baised to the Acre.— This 
 question being often asked, should be judiciously answered, lest some person 
 may be led into the business too extensively for his knowledge of how it must 
 be done, as the Ohio Farmer speaks of, from a report that D. M. Ferry, of De- 
 troit, Mich., grew 600 bushels of onions on an acre, and for which he was 
 offered $2.50 a bushel, or $1,500 from an acre; and this, says the Farmer, led a 
 farmer who heard of it, and knew no more of onion growing than he did of 
 Sanskrit, to plant 5 acres of common corn land in onions, the next season, the 
 seed costing him $100. He didn't grow a bushel of marketable onions. Had 
 he studied up the subject and planted the first season J^ or J^ of an acre, he 
 might now be a successful onion grower, whereas he indulges in profanity at 
 the smell of an onion. 
 
 Remarks. — But over 700 bushels have been raised to the acre, on a field of 
 7 acres, as the Congregationalist, of Boston, shows by the following in answer 
 to an inquiry of a correspondent, who asked: " How many onions can be raised 
 to the acre ?" To which the editor makes this statement: " In answer to the 
 above, we give a letter received recently, from Deer Island, Boston Harbor, 
 where one of the public institutions of Boston is located. ' In reply to yours 
 of this date, I would say that in the year 1869, we raised, on 7 acres of land, 
 5,000 bushels of onions, good measure. I selected and had measured off 3^ an 
 acre of land where the crop was the best, and measured from this )4. ^^^^ ^^^ 
 bushels of onions. The onions grew very large. I sent 1 bushel to the fair 
 that averaged 1 pound each.'" 
 
 Remarks. — But now, it is not to be understood that this was done on poorly 
 
448 DB. CHASE'S RECIPES. 
 
 prepared soil, but rather soil adapted to them (a sandy loam is considered best), 
 and previously, no doubt, cultivated to onions, having been well manured and 
 well worked. 
 
 4. Onions, How to Avoid Scullions. — Notwithstanding some peo- 
 ple think that scullions will be scullions, the following from " D," of Fenton, 
 Mich, through the Post and Tribune, of Detroit, in answer to a query of L. C. 
 Zarbell, on avoiding scullions, says: " I Avill tell him what an old gardener says, 
 and that is to draw the earth away gradually from the btilbs until they are quite 
 uncovered and only the fibrous roots are in the earth, and j'ou will never have 
 scullions, but very large, sound onions. The seed should be sown very early to 
 have the benefit of the coolness and moisture of early spring." 
 
 5. Onion Raising, Value of Wood Ashes as a Manure for. — A 
 
 writer in one of the agricultural papers upon this subject says: Farmers who 
 are so fortunate as to have an open fire-place, should place, as an offset to the 
 cost of the wood, the value of the ashes produced. For onions there is no fer- 
 tilizer equal to wood ashes, as they require a great deal of potash. Market 
 gardeners and others who make a specialty of growing onions will understand 
 that to succeed with the crop they need larger supplies of potash than they will 
 ordinarily receive from barn-yard manures. 
 
 Remarks. — I am unable to see why ashes from a stove are not better than 
 from an open fire-place, as above named, as those from a stove are certainly 
 more thoroughly burned, and hence must be stronger and better. Although 
 wood ashes are undoubtedly an excellent manure for onions, yet well rotted stable 
 manure must be the principal dependence, except with those who have plenty 
 of hog manure, which has long been considered the best, but chiefly, no doubt, 
 because it is more free from weed, and grass seeds, than stable manure; yet, 
 where much corn and corn meal are fed to hogs, their manure is more than 
 ordinarily rich. The following is a summing up of the whole matter of rais- 
 ing onions. 
 
 6. An Acre in Onions.— Under this head recently, the Chicago Times 
 gave such minute instructions upon the whole question of onion raising, I will 
 close the subject by giving it entire; as I deem the subject to be of such impor- 
 tance as to justify all that has been said, and that this item will add to it; for 
 there is not a doubt but what onions are the most healthful vegetable grown, 
 being a valuable alterative, as well as nourishing, and also an article for which 
 there will always be a reasonable demand in the cities. The Times says: 
 
 " Few farmers seem to realize the fact that as much money maybe obtained 
 from an acre of land in onions as from a 40 acre farm devoted to the usual 
 crops. At present prime onions are worth $4.00 per barrel by the car-load, and 
 250 barrels maj^ be, and not unfrequently are, jiroduced from an acre of land. 
 Let no one, however, expect to realize $1,000 from an acre in onions who does 
 not pay tli,e best attention to the crop. To begin with, land naturally adapted 
 to prodticing the crop should be selected. Experiments made in the eastern 
 states, where large quantities of onions are raised for the southern market, show 
 that tliere is no better soil for onions than that of a reclaimed bog. [Equiva- 
 lent to our western marshes, which have been drained and well cultivated.] 
 Of course the land must be well drained and the surface soil decomposed by 
 
DR. CHASE'S RECIPES. 447 
 
 exposure to the action of the atmosphere. Most of our black prairie soils are 
 suitable to the production of onions if they are rightly treated. The turf must 
 become entirely rotted and mixed with the earth below. Land that has been in 
 pasture for several years is easily prepared for a crop of onions, as the turf is 
 comparatively thin, while the soil is quite free from weeds. Tliat portion of a 
 pasture on which cattle and sheep lie at night may be converted into an onion- 
 patch to excellent advantage. 
 
 "A field for onions should be very nearly level. If there are elevations in 
 it, the soil on them will be likely to wash away, carrying off the seed before it 
 germinates, or leaving part of the onions exposed to the sun. A piece of land 
 intended for onions should be entirely free from the seeds of weeds in the start, 
 and there should be a determination on the part of the grower to allow none to 
 attain any considerable size. Absolutely clean culture is essential to producing 
 a paying crop. Neglect in this matter will cause a vast amount of work, which 
 will not, after all, insure a good crop. A field of onions cannot be neglected 
 on account of a demand for labor on other parts of a farm. Unless a farmer 
 has help that can attend to his field of onions during the season of plowing 
 corn, cutting grass and harvesting grains, it will be better not to attempt to 
 raise the crop at all. The care of onions, however, calls for light work, which 
 may be chiefly performed by old men, partial invalids, women and children. 
 Persons who cannot perform heavy work on the farm may engage in onion- 
 raising to excellent advantage. 
 
 " It is useless to undertake to raise a paying crop of onions on land that is 
 not very highly manured. From 30 to 50 loads of manure should be applied to 
 an acre of land designed for producing this crop. It should be well rotted and 
 free from the seed of grass and weeds. Unleached ashes form a valuable addi- 
 tion to composted stable manure. After a piece of land has been prepared for 
 onions it is best to continue the crop for a series of years. As onions are gross 
 feeders, it will, of course, be necessary to apply a coating of manure every 
 season. The soil of an onion-field should be well pulverized and the manure 
 thoroughly incorporated with it. After it is plowed and harrowed a roller 
 should ))e employed for crushing the lumps. 
 
 " Many growers employ a hand-rake for fining the soil before the seed is 
 sown. About 4 lbs. of seed are required for an acre. It should be the product 
 of the previous season. [I would never use old seed.] The seed may be tested 
 by counting out a certain number and placing them on some moist cotton laid 
 in a saucer. If good, it will germinate in 3 or 4 days. The seed should be 
 sown as early in tlie spring as it is possible to prepare the land. Growers who 
 aim to get the largest yield from a given amount of land allow only the space 
 of a foot between the rows. There is a drill which plants two rows of onion 
 seed at once. If sown by hand one seed should be dropped every inch. In 
 order to mark the rows it is well to drop a radish seed every 5 or 6 inches 
 [merely to point out the row so you can cultivate varieties]. The radishes will 
 grow very rapidly, and will be large enough to pull before the onions attain 
 sufficient size to be injured by their presence. If there is no market for rad- 
 ishes in the vicinity, cabbage plants may be raised in their place. When of 
 sufficient size they may be pulled and transplanted. 
 
448 DR. CHASE'S RECIPES. 
 
 "The cultivation of onions must be chiefly performed by means of hand 
 tools. [See No. 2.] The shuffle hoe is the best implement for doing most of 
 the work. It should be of the best quality, and great pains should be taken to 
 keep it clean and sharp. After the plants are about four inches high they must 
 be thinned so that each has a space of tibout three inches in which to grow. 
 Some growers who seek to raise very large crops allow three onions to grow in 
 the space of six inches. Of course, they crowd each other after they have 
 become of nearly full size, but this thick setting is necessary to secure the maxi- 
 mum jield. After they are thinned to the proper distance nothing is required 
 byway of cultivation except to keep the soil light and free from weeds." 
 
 Remarks. — I hardly suppose it would "pay big" if every person in the 
 land should engage in raising onions, or even to put out and properly cultivate 
 "an acre;" but of this there is no probable danger. But if those who do go 
 into it from what has been here said upon the subject do not do it well, it will 
 not be the fault of the author. [See, also, " Cucumbers, a Paying Crop."] 
 
 CEMENTS.— Dr. Choris' Magic Mender, or "Boss" Cement. 
 
 — Acetic acid, 4 Fs — the strongest — 3 lbs. ; French isinglass, 1 lb. Boil in a 
 porcelain kettle. 
 
 Remarks. — I paid $5 for this recipe, and the above is all there was of it. 
 The man, however, was selling it upon the street corners of this city (Toledo), 
 and seeing what it would do, I paid the money, but was allowed to go with him 
 and see it made. He bought the isinglass in a 1 lb. package for $1.25, and the 
 acid, 2 lbs. for 50 cents, including the bottle, and he had a 1 gal. porcelain 
 kettle with him, and first put the acid in and placed it on the stove in the hotel, 
 kitchen where he was stopping, and when it was about boiling hot he took the 
 package of isinglass by the end and stirring the acid with it it soon dissolved down 
 near his fingers; then he dropped all in, and with a sliver from the wood, stirred 
 it around a little all the time till it was dissolved ; then commenced bottling it 
 directly, by pouring some into a milk pitcher and then into the bottles, keeping 
 the rest hot until all was poured in. He charged not to allow it to burn; and I 
 afterwards found it would burn easily, hence he was careful of this, as it black- 
 ens and destroys it. He said the isinglass generally cost him $1.25 per lb.; the 
 acid, 15 to 25 cents per lb.; J^ oz., square, flint glass bottles, $1.25 per gross, in 
 6 gross lots, in Pittsburgh; and the corks, 12 cents per gross, in Cleveland, in 
 5 gross lots. I have made it in those quantities and placed it on sale in the 
 stores and know its value. It was first shown at the Centennial in Philadelphia, 
 under the name of " English Stratena," and the following rhyming, as given 
 on some of the hand-bills wrapped around the bottles, will show 
 What it is Good for.— 
 
 For the carpenter putting his frame together, 
 
 For the shoemaker working on fancy leather, 
 
 For putting patches on boots so nice. 
 
 And it holds them on as tight as a vice ; 
 
 For splicing belts and mending liarness, 
 
 Lamps, cliimncys, or looking-glasses; 
 
 For the clerk at his desk pronounces it safer 
 
 Than any description of wax or wafer; 
 
DR. CHASE'S RECIPES. 449 
 
 For mending sugar bowls or ladles, 
 
 For mending canes, clocks, or babies' cradles; 
 
 For mending all dishes with ease. 
 
 On wliich you can put bread, butter, and cheese; 
 
 And every housewife, too, declares 
 
 It teats the world on broken chairs; 
 
 For fancy boxes, chessboards, stands; 
 
 For picture frames and ivory fans; 
 
 For broken tables, writing cases; 
 
 For fractured lamps, Bohemian vases. 
 
 All articles of glass or bone ; 
 Fof marble, porcelain, or stone. 
 For fancy figures, busts of plaster; 
 For images in alabaster. 
 For meerschaum pipes it can't be beat — 
 It's all the better for the heat. 
 In billiard halls it's largely used 
 For putting tips upon the cues. 
 For hobby-horses, wood of skates, ' 
 Dolls, hoops, and broken slates; 
 For parasol handles, tips, and hooks; 
 For fastening loosened leaves in books. 
 In fact, 'twould take too long to mention 
 All uses of this new invention ; 
 Whatever else there is about it. 
 Whoever tries it ne'er does without it. 
 
 Remarks.— 'Where glue will answer the purpose, it will, of course, be found 
 much cheaper (see No. 3); but for all nice work, if carefully made, without 
 burning, it will be found to beat it, as it takes considerable heat to dissolve 
 isinglass, hence its value for dishes. I sealed the bottles with No. 2 sealing wax, 
 red, for bottling medicines. 
 
 2. Cement for Tin Cans.— Into a small saucepan— block -tin is best- 
 put 1 lb. of rosin, \^ lb. of gum-shellac and 2 ozs. of beeswax. Melt this and 
 mix well with an old iron spoon — both spoon and saucepan must be devoted to 
 the purpose, for they will be useless for all others. When the cans are ready 
 for sealing, pour a fine stream of hot cement from the spoon into the groove as 
 directed. It is better to fill it only half full, and when all the cans are finished, 
 give each one an additional coating. Stick labels on the can with this wax 
 while it is hot. In opening them, crack the wax, and with a pair of scissors or 
 claw, loosen a portion of it. Brush off the dust; pry up the lid, and the balance 
 of the wax will come off easily. Be careful that none of it falls into the fruit. 
 Put the scraps of wax into the saucepan, and it will help towards sealing next 
 season's cans. — Mrs. L. V. M. A., Morrisonville, III., in Praine Farm. 
 
 3. Cement, White and Cheap, with Glue, for General Pur- 
 poses. — Best white glue, 1 lb.; gum-shellac, 1 oz. ; alcohol, 4 ozs.; aqua 
 ammonia, 1 oz. ; soft water, 23^ pts. ; dry, pulverized white lead, 4 ozs. 
 Directions — Dissolve the shellac in the alcohol, to have it ready; then put tlic 
 glue in the water, in a basin which can be set in a pan of water upon the stove 
 so as to dissolve the glue without burning it; when the glue is dissolved, but 
 
 29 
 
450 DR. CHASE'S RECIPES. 
 
 still hot, stir iu the powdered lead and the dissolved shellac; then add the 
 ammonia, to keep it in liquid form, and bottle. 
 
 Reviarks. — It is valuable for everything except materials where its white- 
 ness would be an obje(;tion. Glue is always best to be applied hot, and to hot 
 edges when practicable, but with this it is not necessary. Everything, how- 
 ever, must be kept in place till dry. Leather belts or cloth must be weighted 
 till dry. 
 
 4. China and Glass Cement.— A writer says: "To 1 pt. of milk 
 add 1 pt. of vinegar; separate the curds from the whey, and mix the whey with 
 the whites of five eggs; beat it well together, sifting into it a sufficient quantity 
 of quicklime to convert it into a thick paste. Broken china or glass mended 
 with this cement will not again separate, and will resist the action of fire and 
 water. " 
 
 Remarks. — The curd is not used, and quicklime means the unslacked lime, 
 but pulverized very finely before sifting in. I cannot see, however, why, if the 
 lime is only recently burned, and good, it may not be slacked, and the finest 
 powder of it used. 0\'ster shells burned make an excellent lime for cementing 
 with white of eggs. I have used it. A lime of these may be used in the above 
 if very finely pulverized. 
 
 5. Cement for Marble and Alabaster.— Portland Cement, 12 parts; 
 slacked lime and fine white sand, each 6 parts; infusorial earth, 1 part. Make 
 into a thick paste, with silicate of soda. Needs no heat; sets in 24 hours; crack 
 is not readih'^ found. — Druggists' Circular. 
 
 Remarks. — As stated in other places, where "parts" are mentioned, it 
 matters not what sized measure is used, whether a spoon, pint or peck, or if 
 weights, whether it be drs., ozs. or lbs. Simply 12, 6 and 1, in this case, would 
 be the number to use, or the proportions to keep. 
 
 6. Japanese Cement, To Make— Strong and Colorless— For 
 Fancy Paper Work, Etc. — Mix the best powdered rice with a little cold 
 water; then gradually add boiling water till a proper consistency is acquired, 
 being careful to keep it well stirred all the time; lastly, it must be boiled for 
 one minute in a clean saucepan. This paste is beautifully white, almost trans- 
 parent, and well adapted for fancy paper work, or other things requiring a 
 strong and colorless cement. 
 
 Coffee-Pots, Tea-Pots, Tin Saucepans, Etc., To Clean Inside. 
 — When the inside of a coffee or tea-pot has become black from long use, fill it 
 with soft water; throw in a small piece of hard soap, and boil it from % to 1 
 hour; and it will be as "bright as a new button," without labor or expense. 
 When tin sauce-pans become "grimmy " or dark from use, do the same with 
 them, and you will be pleased with the result. Cover while boiling. Then 
 scald out well and all is complete. 
 
 Rust, to Remove from Stovepipe. — Rub a very little raw linseed 
 oil upon it, which stops its further eating; then dry it with a moderate fire, 
 after which polish may be used if desired; but polish does not stop the deeper 
 
DR. CHASE'S RECIPES. 451 
 
 corrosion, or eating into the pipe; lience, after a little, it will again show through 
 the polish, unless the oil is first used. 
 
 Barrels and Other Wooden Vessels, to Cleanse.— Barrels for 
 
 wine, or cider, also vessels for culinary purposes, holding food, etc., are ren- 
 dered fit for immediate use by a solution of sal-soda, says the Journal of Ghem- 
 idiij, thus: " An ordinary barrel should be filled half full of water, and a solu- 
 tion of about 2 lbs. of tlie soda in as much water as will dissolve it, poured in, 
 and the liquids thoroughly mixed by shaking the barrel, which should then be 
 filled to the bung with water, and allowed to remain from 12 to 14 hours; then, 
 after witlidrawing the discolored liquid, it should be well rinsed and filled with 
 pure water, and should remain a few hours more, when it will be fit for use. 
 Other wooden utensils may be similarly treated. 
 
 Remarks. — The soda should be fully dissolved in 3 or 4 qts. of water, by 
 heat, before putting in. If not much musty, 1 lb. of soda will do. 
 
 Cauliflowers, to Baise Successfully. — To raise this delicious spe- 
 cies of cabbage, successfully, it is necessary to plow very deep, and upon a good 
 or well manured soil; for the roots of the cauliflower, by the middle of August 
 have been known to penetrate to the depth of 3 feet. The main, or upper 
 roots, however, extend horizontally, and are more numerous than the pene- 
 trating ones. The seed should be sown in rich soil, heavily fertilized and well 
 pulverized, in frames, or hot houses, and should be transplanted while small; 
 and, at first, like cabbages, the plants ought to be frequently hoed and the dirt 
 well loosened about them. Every morning was my rule with cabbage, and I 
 always had good ones; but after they are well established, they do not need so 
 much care. 
 
 1. EGGS— How to Preserve Them, Four Plans. — Whatever 
 excludes the air prevents the decay of the egg. What I have found to be the 
 most successful method of doing so, is to place a small quantity of salt butter 
 in the palm of the left hand and turn the egg around in it, so that every pore 
 of the shell is closed; then dry a sufficient quantity of bran in an oven (be sure 
 you have the bran well dried). Then pack them with the small ends down in 
 a layer of bran and another of eggs until your box is full; then place in a cold, 
 dry place. If done when newly-laid, they will retain the sweet milk and curd 
 of a new laid egg for at least 8 or 10 months. Any oil will do, but salt butter 
 never becomes rancid, and a \evy small quantity of butter will do a very large 
 quantity of eggs. To insure freshness, I rub them when gathered in from the 
 nests; then pack when there is a sufficient quantity.— .&. Alexander. • 
 
 2. Eggs, to Keep from September to May. — This receipt is from 
 Mrs. Wm. Church, who saj's: " The best way she finds is to take a pot or pail, 
 or anything convenient, put about an inch or two of bran of any kind — I gen- 
 erally take shorts from flour — being a farmer's wife I generally have it on 
 hand — in it, put a layer of eggs, either end down, close together; then cover 
 with meal, another layer of eggs, and so on until the box is full, occasionally 
 giving it a shake to fill well between the eggs. This plan I have adopted for 
 years with success, and the last when used — which is often the last of April and 
 
453 DR. CHASE'S RECIPES. 
 
 the beginning of May — are as good as the first. I commence to pack in Sep- 
 tember. The whole secret lies in carefully selecting fresh eggs, packing on end 
 and keeping the air from them. Keep in a dry, cool place." 
 
 3. Eggs, to Keep from September to April, as Good as 
 Fresh. — This is from J. B. Strathnairu, who says: " I take a tub of any size 
 and put a layer of common salt about an inch deep in the bottom; then grease 
 the eggs with butter (of course salted butter), and place them in the salt with 
 the small end down, so that they will not touch the wood of the tub near each 
 other; then fill the vacancies with salt, and cover them again about an inch 
 deep as before; then place another layer of eggs as before; then salt alternately 
 till the tub is filled; then cover the top with salt, and put them where they will 
 not freeze. I have kept eggs in this manner from September until April as 
 good as fresh. The grease on the shell keeps the salt from penetrating, thereby 
 keeping the eggs fresh, while the saving qualities of the salt keep them from 
 becoming putrid. This recipe is both cheap and good, as the salt can be fed to 
 cattle afterward. 
 
 4. Eggs— To Keep Two Years Perfectly Good. — This is from 
 Emily Audinwood, Stanstead Plains, P. Q,: ''I have tried several experiments, 
 but find none to answer so well as the following: I have kept eggs for two 
 years, and found them perfectly good when used. Two pounds of coarse salt 
 boiled 10 minutes in 1 gal. of rain water; pour off into an earthen jar. When 
 nearly cool, stir in 5 table-spoonfuls of quick lime; let it stand till next day; 
 then put in the eggs and keep them tightly covered until wanted for use." 
 
 Remarlcs. — I formerly understood "quick lime" to signify slacked lime, 
 but it is more generally conceded to mean unslacked, which has been powdered 
 so it can be measured, about three times the strength of slacked, as by slacking 
 it increases nearly, if not quite, this much in bulk. To be certain of having 
 good lime, I should always obtain it unslacked and slack it only when I was 
 ready to use it. The above, and the next item, I have quoted as reported in 
 the Ei'ee Press, of London, Ont. It was sent to me by my oldest daughter, 
 Mrs. Dr. Mills, who lives there, and knowing they must be valuable I give 
 them. The Free Press closed by saying: 
 
 5. Eggs — To Keep Nine Months. — "Wright, in his poultry book, 
 recommends the following method for preserving eggs: To 4 gals, of boiling 
 water add J^ a peck of new lime, stirring it some little time. When cold, 
 remove any hard lumps there may be with a sieve, add 10 ozs. of salt, 3 ozs. of 
 cream of tartar, and mix thoroughly. The mixture should stand a fortnight 
 before using. The eggs to be packed as closely as possible, and to be closely 
 covered up. If put in when new laid, he says they will keep nine months." 
 
 Remarks. — This is something of the character of the old English patented 
 recipe, except in that it recommends the mixture to stand a fortnight (two weeks) 
 before using, which will temper it nicely, as the plasterer says of his mortar. 
 Were it not that Mr. Wright says "remove any hard lumps," etc., I should 
 suppose he meant slacked lime, but this would have no lumps in it which need 
 be put in, hence he, too, means "quick," or unslacked lime, which is pretty 
 
DR. CHASE'S RECIPES. 453 
 
 certain to have lumps, and which, if left in, is liable to break the eggs that 
 might settle upon them, if not removed. 
 
 e. Eggs, Preserving Six Months, Equal to Fresh. — A writer 
 in the Engliah Mechanic ssijs: " In the year 1871-2, 1 preserved eggs so perfectly 
 that after six months they were mistaken when brought to the table for fresh 
 laid eggs, and I believe they would have kept equally good for a twelve-month. 
 My mode of preservation was to varnish the eggs as soon after they were laid as 
 possible with a thin coat of varnish, taking care that the whole of the shell was 
 covered Avilh tlie varnish. I afterwards found that by painting the eggs with 
 fresh albumen (whites of eggs), beaten up with a little salt, they were preserved 
 equally well, and for a long period. After varnishing with albumen I lay the 
 eggs on soft blotting-paper, as I found that when allowed to rest till dry upon 
 the table the albumen or varnish stuck so fast to the table as to take a chip out 
 of the shell. This is entirely prevented by the use of the blotting-paper. I 
 pack the eggs in dry bran." 
 
 7. The following is from a lady writer who does not boil salt, as in No. 4, 
 nor cream of tartar as in No. 5. I can see no special advantages from the 
 cream of tartar, only to make it look a little more formidable to obtain a patent 
 upon in England, where first obtained some 75 years ago. She does not give 
 her name, but says: 
 
 8. Eggs, To Preserve Two Years.— To each patent pail (the com- 
 mon wooden pail), add 1 pt. freshly slacked lime and 1 pt. of common salt; mix 
 well. Fill your barrel half full with fluid of this strength ; put your eggs down 
 in it any time after June, and they will keep two years if desired. 
 
 9. Eggs, To Keep all the Year— Never Failing.— Put perfectly 
 fresh eggs into a net. willow or wire basket, and hold them in boiling water 
 while you count 20; then pack in jars, little end down, in dry salt, and keep 
 from frost. Put up in the fall for winter use. — Mrs. Tillie Wales, Detroit, Mich. 
 
 Remarks. — The author is well acquainted with this lady, and knows her 
 to be practical and reliable. An Iowa lady pursues the same plan, except 
 that she dissolves sugar in the water and packs them in charcoal and bran, as 
 follows: 
 
 10. Eggs, To Preserve. — Select perfectly fresh eggs (this must always 
 be done, as old eggs or those exposed to heat or cold can not be preserved), put 
 them, a dozen or more, into a small basket and dip for 5 seconds (20, as above, 
 I consider not too long a time,) into boiling water, having 5 lbs. of sugar to 
 1 gal. of water. Next place them immediately on trays to dry. The scalding 
 water causes the formation of a thin skin of albumen next the inner surface 
 of the shell, the .sugar effectually closing the pores of the latter. The cold eggs 
 are then packed, small end down, in a mixture of 1 part charcoal finely 
 powdered and 2 parts of dry bran. Eggs so treated have been found perfectly 
 fresh and unaltered after six months. — Mrs. A. Noyes, Volga County, Iowa, 
 in Blade. 
 
 11. Egg Preservatives, from Experiments at the Agricul- 
 tural College of Iowa. — Eggs packed in dry, pulverized charcoal at the 
 
454 . DR. CHASE'S RECIPES. 
 
 college, June 25th, were all bad November 20tli. Eggs packed in finely pul- 
 verized gypsum in June were good in December. Eggs kept in a refrigerator 
 at 54 degrees remained fresh and sweet from July to November, seeming to 
 prove that unaided cold air is a good preservative. 
 
 Remarks. — Thus, it seems that dry gypsum (plaster of Paris), is an excellent 
 preservative. I should expect it would so prove for it is, when dried in a kettle 
 over the fire, a very fine powder, perfectly excluding the air, and if kept in a 
 cool place no evaporation of the moisture of the eggs would escape. 
 
 12. Eggs packed in boxes or baiTcIs in dry oats, little end down, and the 
 covers nailed if boxes are used, and headed up if barrels are used, then the 
 boxes or barrels turned bottom up every week or 10 days, has proved successful; 
 and the eggs were ready for shipment. Salt has been used in the same way, 
 and the plaster of Paris might be, except from its being so fine it will run out of 
 very small cracks or holes. 
 
 13. Preserving Eggs Two Years, The Swiss Plan.— Prof. 
 
 Sace, of Switzerland, reports having kept eggs two years by the following 
 method. Hesays: " Cover theeggs — fresh ones — withacoatof paraffine, 21bs., 
 3 ozs., avoirdupois, to 3,000 eggs. They do not lose weight or freshness. Has 
 kept them two years. Stops the pores, but if not fresh and decomposition has 
 commenced, it does not stop it." — Druggists' Circular. 
 
 Remarkft. — I have seen a report in some of the papers that this plan failed; 
 but I honestly believe that it was not the fault of the plan, but from not having 
 fresh eggs; because it not only fills the pores, but moisture can not go out 
 through the coat of paraffine. Still, some of the other methods may be 
 equally good; for family use, the boiling in sugar water of No. 10, or the gyp- 
 sum (plaster of Paris) of No. 11, would be less trouble, packing away and keep- 
 ing cool, as in a refrigerator or cold room, also mentioned in No. 11. Any of 
 these plans properly done will not fail. 
 
 14. Eggs — To Determine the Sex of — Tested.— In "Navin's 
 Work on Poultry" he gives a test made by A. T. Newell, of Philadelphia, Pa., 
 who says: " Pullet eggs, or those which will produce pullets, are smooth on the 
 ends; while those which produce the roosters have a zig-zag mark or quirl on 
 one end. In selecting 200 for roosters, only 1 produced a pullet; and out of 50 
 for pullets he got 50 pullets. " 
 
 Remarks. — See " Positive Remedy for Hog Cholera" for further knowl- 
 edge of Navin's reliability. I have no doubt of the facts stated in that, as well 
 as in this case. 
 
 1. GrRAPTING WAX— To Make.— Rosin, 4 lbs.; tallow and bees- 
 wax, each, 1 lb. Melt, mix well and work, after cooling a little in cold water, 
 until pliable. May be used at once, or will keep for years. — Blade. 
 
 2. G-rafting Wax. — A cousin of mine, Jerry Lawrence, of Strykers- 
 ville, N. Y., who has followed grafting over 25 years, uses rosin, 1 lb. ; bees- 
 wax, 6 ozs., and mutton tallow 4 ozs., claiming that, with the mutton tallow, it 
 is a good salve for cuts and bruises, which are often received in climbing and 
 sawing among the trees. Using these proportions, and keeping a ball or two of 
 
DR. CHASE'S RECIPES. 455 
 
 the wax in a covered pail with blood-warm water during the coldest part of the 
 spring, when the wax would otherwise crack in spreading, saves the trouble of 
 making two kinds. He keeps a little lard on the back of the hand to use occa- 
 sionally to prevent the wax from sticking to the fingers. Make into balls of i^ 
 to % lbs., pouring from the kettle into the water only so much of the wax mix- 
 ture as can be worked at a time, keeping the balance warm until all is worked, 
 or pulled to whiteness. Melt the rosin first, then add the others. No. 1, it 
 will be seen, is softer, and if anyone chooses they can make both kinds, the 
 first for the coldest weather and this for the warmer, as the season advances. 
 
 3. Sealingwax, Red, for Bottling Medicine.— Rosin, l}i lbs.; 
 tallow, lard and beeswax, each, 1 oz. Melt together and add American ver- 
 milion, 1 oz. 
 
 Remarks. — Dip while hot. It is nice for druggists, who dip their vial 
 corks, to have ready for use, or for bottles after the cork is cut off closely. 
 
 4. Sealingwax for Fruit Jars.— Best orange (gum) shellac and bees- 
 wax, each, 1 lb.; rosin, 4 lbs. Melt and dip or paint the corks with a brush. 
 'Tis a red shade, but may be colored more if desired, any color. [See No. 3 
 for a bright red. — Druggists' Circular. 
 
 1. DOGS— Mange Upon— Sure Remedy.— Powdered aloes, 3^oz.; 
 flour of sulphur, 1 oz. Mix to a consistence of porridge, with spirits of tur- 
 pentine, and apply with a brush or swab. 
 
 Remarks. — " Cures every time," said a citizen of Ann Arbor to me, who 
 had tested it. The word "mange" undoubtedly comes from the French 
 demanger, to itch, as it causes such a degree of itching as to cause dogs and 
 other animals to rub themselves almost constantly against whatever they can 
 find. What will cure it in one animal will do the same with others. Probably 
 arises fi-om the acanis scabies, or itch mite, affecting children, and is, therefore, 
 "catching," or contagious. 
 
 2. Dogs Poisoned by Strychnia, Antidote for.— Salad oil (which 
 is pure sweet or olive oil), }4. Pt., has saved them; so, also, has lard. — Journal 
 of Applied Chemistry. 
 
 Remarks. — The lard was used by the late James F. Reed, of San Jose, Cal., 
 as they use strychnia there largely to kill gophers ; hence the dogs are often 
 poisoned. And as my books have always sold as readily in California as in the 
 East, I deem it an important recipe, and add: 'Tis very important to give the 
 oil when a person is thus poisoned, or warm lard if no oil is at hand — % V^- ^^ 
 least — strong coffee, etc., as directed under that head. 
 
 3. Dogs, Cats, Hogs and Horses, To Drive Off Pleas on.— The 
 Scientific American gives us the following for this purpose. The pennyroyal 
 flavor is very strong and offensive to these "gentry," although many people, of 
 which I am one, are very fond of it. The herb makes an effective tea, drank 
 hot, to break-up colds, by starting perspiration. It says, under the head of 
 '■ Pennyroyal for Fleas: " " The oil of pennyroyal will drive these insects off; 
 but a cheaper method, where the herd flourishes, is to throw your dogs and cats 
 into a decoction of it once a week. Mow the herb, and scatter it in beds of 
 
456 DB. CHASE'S RECIPES. 
 
 pigs once a month. I have seen this done for many years in succession. Where 
 the lierb cannot be got, the oil may be procured. In this case, saturate strings 
 •with it, and tie them around the necks of dogs and cats; pour a little on the 
 back and about the ears of hogs troubled with fleas, which you can do while 
 they are feeding, without touching them. By repeating this application every 
 12 or 15 days the fleas will flee from every quadruped, to their relief and 
 improvement, and your relief and comfort in the house. Strings saturated 
 with the oil of pennyroyal, and tied around the necks and tails of horses, will 
 drive off lice; the string should be saturated once a day." 
 
 Bread, Why We Butter It.— The layers of the wheat berry, as we 
 proceed towards the center, become more and more completely starchy, and at 
 the center but little else is found, and this portion makes our finest flour (super- 
 fine). The finer the flour the less fit it is for nutrition. In its natural state, 
 the wheat, with all its components present, is not fitted for perfect human 
 development. There is a deficiency in the potential heat-producing materials, 
 especially for cooler climates, there being only 2 per cent, of fat in wheat. We 
 instinctively supply this deficiency by the addition of fatty bodies. We spread 
 butter upon bread, we mingle lard or butter with our biscuits or cake, and the 
 fat meat and bread are taken alternatively or coincidentallj-. The starch, being 
 a carbon hydrate, can afford, comparatively, but little heat in consumption, and 
 the fats (butter) are demanded by the wants of the system. — United States 
 Miller. 
 
 Remarks.— Thh is perfectly philosophical; we need fat in some form to 
 keep up the heat of the body, and now-a-days so few persons will eat fat meats 
 we must have butter; and it is only from eating too large an amount of it, or 
 eating that which has become rancid or " strong, " and therefore almost abso- 
 lutely indigestible, that harm may arise from its use. A little nice butter is as 
 necessary as it is desirable to almost every person. 
 
 1. PENCE POSTS, TELEGRAPH AND TELEPHONE 
 POLES, ETC. — To Prevent Decay. — Among the varioiis methods here- 
 tofore practiced for preserving the ends of fence posts, telegraph poles, ties and 
 other timber to be placed in the ground, has been charring, or coating with 
 coal tar, but it is said that while neither of these modes is sutflcient alone, the 
 two combined answers every purpose. The tar filling the pores of the charred 
 surface, which in itself is indestructible, prevents absorption of moisture 
 from the ground into the interior unaltered portion of the wood. In time the 
 tar is converted into a kind of rosin, which is very durable. — Harpers' Weekly. 
 
 2 . The Science, Best and Cheapest Way of Preserving Wood. 
 
 — The Journal of Forestry thus explains what is necessary to preserve wood: 
 " The primary cause of decay in wood is the fermentation and the decomposi- 
 tion of the sap that is within the pores. Wood, pure and by itself, is not easily 
 <lestroyed by the ordinary agencies of nature, namely, wet and dry weather, 
 heat and cold, etc. If the sap within the pores can either be removed or ren- 
 dered inactive, the wood may be preserved. There are several methods of doing 
 this, such as saturating the wood with mineral salts, creosote, etc. The cheaj)- 
 
DR. CEASE'S BECIPES. 457 
 
 est, easiest and therefore the best method seems to be to charge the wood with 
 crude petroleum. Pine (if seasoned), for example, is made almost waterproof 
 by saturating it with this simple material, and, therefore, made much more 
 lasting. Crude petroleum is very cheap, and may be applied with a brush until 
 the wood will soak up no more. In the application care should be taken to 
 avoid accidents by fire, and not approach the work with a flame until it is dry. 
 An application of petroleum is especially valuable to much exposed woodwork." 
 
 Remarks. — For fence posts, it is well known to be important to place the 
 butt end of the timber upwards, from the greater difficulty that water finds in 
 ascending against the natural course of sap, in the pores. This done, then, and 
 the posts painted with the crude petroleum, or by the charring and painting 
 with the coal tar, it would appear they should become almost everlasting; and 
 why our railroad men do not try this on sections of their ties, is almost unac- 
 countable. With the great destruction of our forests, yearlj% for this and all 
 other purposes for which timber is used, must soon compel them to resort to 
 this practice, else to be compelled to use iron or steel ties, at a much greater 
 expense. Of course this is a free country, and they have a right to use un- 
 painted and unprotected timber, so long as they can buy it; still, the painting 
 with the petroleum would be far cheaper than such constant changing, as is 
 now the necessary custom. Were not only the whole of the posts, but also 
 fence boards, petroleumed thoroughly, it would pay big. Try it a few times, 
 as the fellow said aJjout cedar rails, they would last a thousand years, for he 
 had tried it several times! Of course this man's disregard to truth was very 
 great; but not so great as these railroad men and timber speculators disregard 
 to the destruction of our forests. In some parts of Europe, iron ties have 
 already been tested, hence correct information could easily be obtained upon 
 this important subject. Probably, in the United States, with the improvements 
 in the manufacture of steel, this would take the place of iron for ties; but the 
 importance of protecting fence posts is too great to be so generally neglected 
 as it is. 
 
 3. Pence Posts, the Importance of Seasoning, etc.— An experi- 
 mental writer upon this subject very sensibly says: " To have a fence that will 
 last we must have good posts, for that is the part that gives out first by rotting 
 off at the surface of the soil. Then the fence has to come down, new posts be 
 set, and the boards replaced. Sixteen years ago I experimented with fences, 
 and find seasoned oak posts, oiled and then tarred with boiling coal tar, last the 
 longest. I took green posts that were sawed 5 inches square at one end and 
 2 by 5 inches at the other, and 7 feet long. I tarred half as many as would 
 build my fence, and the other half I put into the ground green with nothing 
 done to them. In 5 years after, the tarred posts were nothing but a shell under 
 the ground, all the inside being decayed. Some of the other posts were rotted 
 off, and some were about half rotten. Two years after, I built another fence, 
 with seasoned oak posts, same size as the first, giving them all a good coat of 
 oil, and in a few days after tarred them, as I did before, with coal tar, heated 
 in a can made for the purpose, 4 feet deep and large enough to hold 4 posts set 
 on end. I left them in the boiling tax for about 10 minutes, then took them out 
 
458 DR. CHASE'S RECIPES. 
 
 and ended them up to dry. And now, after 14 years, not 1 in 10 needs replac- 
 ing. I shall never huild another fence for myself requiring posts without first 
 thoroughly seasoning, then oiling, and then tarring them. If they are tarred 
 when green, the tar does not penetrate the wood, and in a short time will all 
 scale off. When the wood is seasoned the oil penetrates the wood, and the 
 coating of coal tar keeps out the moisture, thereby preserving the wood from 
 decay." 
 
 4. Fence Posts, Importance of Tamping, etc.— A correspondent 
 of the Country Gentleman gives the following as his plan, which the author 
 fully endorses, of setting fence posts, except that when the hole is dug 2 feet 
 deep to be tamped with stone- 1 should not cut back in sharpening more than 
 6 inches, while he cuts back 12 to 15. If only to be driven 1 foot, or even 
 18 inches, 6 is enough in gravelly or any soil except hard-pan or hard clay. 
 He says: 
 
 I. " I first sharpen my posts, cutting back from 12 to 15 inches, according 
 to the size. I then dig good sized holes, say 15 inches across and 2 feet deep; 
 then take a crowbar and punch a hole in the bottom 10 or 12 inches deeper, 
 making it large at the top by working the liar back and forth. I then drive the 
 post with a heavy iron maul until the post is fully 3 feet in the ground. [The 
 author can not think he means 3 feet below the hole dug for the stones; if he 
 does it would require a 9 foot post — not at all probable.] I then fill the hole 
 with small stones well tamped with the head of the bar. Posts set in this way 
 will be sound and serviceable when those .set at the same time in the ordinary 
 way and tamped with earth will be decayed and useless. A neighbor tells me 
 that he made a piece of board fence over 30 years ago, in part of which he set 
 the posts with stones, and the rest were tamped with earth. Those set with 
 stone remained sound when the others had rotted away. 
 
 II. Straight Post and Rail Fence. — He continues: "The best and most 
 economical fence I can make is a straight fence of posts and rails. I set the 
 posts in a line, 11 feet apart, using 12 foot rails, nailed on alternate sides of the 
 posts, which gives them a small lap. I drive a good stake by the side of each 
 post, held to the post by a wire placed above the bottom rails and a second wire 
 below the top rails. Fence built in this manner is firm and strong, taking much 
 less room than an ordinary rail fence, and is more serviceable in restraining 
 unruly stock than board fence. One strand of barbed wire across the top of 
 the posts, 8 or 10 inches above the top rail, will cause unruly stock to keep at 
 a respectful distance after one trial." 
 
 Remarks. — There is not a doubt but what rails, properly nailed upon the 
 posts, are more economical than boards, yet, I think, more expensive, especially 
 on our western prairies, and there, too, almost absolutely impossible to get the 
 rails at any price. There is no doubt, either, but what the barbed wire along 
 the top would be respected, even by imruly stock, after a single trial. Now, if 
 the seasoned, oiled, and tarred oak posts of No. 3 are preferred, then set by 
 tamping stones around them, as in this last recipe, and no dirt put on top of the 
 stones, you will have a post that will last much longer than any other way, and 
 •well worth adopting especially where timber is scarce. 
 
DR. CHASE'S RECIPES. 459 
 
 1. ADVICE— Poetical, to Boys, but Equally Applicable to 
 Young Men. — The following item, from the poetic writer, Eben E. Rex- 
 ford, covers so much good in such a small compass, I am glad to lay it before 
 my young readers. It is true in every point, and should be adopted as the rule 
 of life, by not only every boy, but every young man coming upon the stage of 
 action, for himself. The two next items I do not know who their author's are, 
 still, as they teach us all a lesson of fact, they very appropriately follow the 
 first. Rexford says: 
 
 My boy, you're soon to be a man; 
 
 Get ready for a man's work now; 
 And learn to do the best you can. 
 
 When sweat is brought to arm and brow. 
 Don't be afraid, my boy, to work; 
 
 You've got to, if you mean to win ! 
 He is a coward who will shirk; 
 
 " Roll up your sleeves, and then 'go in !' " 
 
 Don't wait for chances; look about! 
 
 There's always something you can do. 
 He vvho will manfully strike out. 
 
 Finds labor; plenty of it, too! 
 But he who folds his hands and waits 
 
 For "something to turn up," will find 
 The toiler passes Fortune's gates. 
 
 While he, alas, is left behind! 
 
 Be honest as the day is long: 
 
 Don't grind the poor man for his cent. 
 In helping others, j^ou grow strong, 
 
 And kind deeds done are only lent; 
 And this remember: if you're wise. 
 
 To your own business be confined. 
 He is a fool, and fails, who tries 
 
 His fellow-men's affairs to mind. 
 
 Don't be discouraged and get the blues 
 
 If things don't go to suit you quite; 
 Work on ! Perhaps it rests with you 
 
 To set the wrong that worries, right. 
 Don't lean on others ! Be a man ! 
 
 Stand on a footing of your own! 
 Be independent, if you can, 
 
 And cultivate a sound backbone ! 
 
 Be brave and steadfast, kind and true. 
 
 With faith in God and fellow-man, 
 And win from them a faith in you. 
 
 By doing just the best you can! 
 
 2. It Never Pays to Fret and Growl. — This writer has concen- 
 trated the whole plan of life's work into a nut-shell, as follows: 
 
460 BR. CHASE'S RECIPES. 
 
 It never pays to fret and growl 
 When fortune seems our foe; 
 The better bred will push ahead, 
 And strike the braver blow. 
 
 For luck is work. 
 
 And those who shirk 
 Should not lament their doom. 
 
 But yield the play, 
 
 And clear the way, 
 That better men have room. 
 
 Remarks. — It is only those who are determined to shirk, that need clear the 
 way, for those who are alike determined to labor, as the first writer says, can 
 find plenty of it, hence there is no need for any such to be left behind. It has 
 been more recently taught that luck is simply pluck, and as experience shows 
 this to be a fact, and also that pluck means for every one to be at work, this 
 writer is correct. And now, with a temperance pledge, written for little boys, 
 being equally applicable to men, I will close these subjects, with the very best 
 wishes that all shall succeed, as I know they will, if they adhere to the princi- 
 ples here taught, so plainly that even a little child cannot misunderstand them. 
 
 3. A Temperance Pledge. 
 
 A pledge I make, no wine to take; 
 Nor brandy red, that turns the head; 
 Nor whisky hot, that makes the sot; 
 Nor fiery rum, that ruins the home. 
 Nor will I sin, by drinking gin; 
 Hard cider, too, will never do; 
 Nor lager beer, rriy heart to cheer; 
 Nor sparkling ale, my face to pale. 
 To quench my thirst I'll always bring. 
 Cold water from the well or spring; 
 So here I pledge perpetual hate. 
 To all that can intoxicate. 
 
 Remarks. — It is certain that these writers had the welfare of the rising gen- 
 eration deeply at heart, as well as the ability to clothe their thoughts with words 
 calculated to make a lasting impression upon the minds of those for whose 
 sake they were writing; and I should have been glad to have found their names 
 connected with their articles; but as I did not, I can only ask that they be com- 
 mitted to memory by the youth of every household, and that they form the 
 governing principles of their lives, so shall peace and prosperity be doubly 
 assured. 
 
 Now the foregoing advice, or, more properly, suggestions, to young men 
 and boys, would seem to be incomplete, without a word to young women; 
 hence we will give them an item, written for the Blade, by W. S. Frazier, under 
 the head of " Beware." I shall head it as follows: 
 
DR. CHASE'S EECIPE8. 461 
 
 YOUNG LADIES—" BEWARE." 
 
 Beware, young lady, beware! 
 A serpent lies coiled in the lees of that cup. 
 Which your handsome "young man" has so gaily caught up 
 And drained to the dregs. He may laiigh at your fears, 
 But if you would shun the disgrace and the tears 
 Of the helpless, despairing, disconsolate wife 
 Of a drunkard who has driven all hope from your life; 
 When the years have flown by and the fiend has control 
 Of that handsome young man, mind, body and soul — 
 
 Beware! 
 
 Beware, young lady, beware! 
 This life has enough of pain, trouble and care 
 For those who act wisely. Then turn from the snare 
 Of the deadly drink demon; that promise, fair-spoken. 
 Of refoim after marriage, is sure to be broken. 
 Oil, heed thou the counsels of wisdom and truth. 
 That thy age be not cursed with the choice of thy youth. 
 There are many young men, brave, noble and strong. 
 Then choose not from Satan's Bacchanalian throng — 
 
 Beware! 
 
 Remarks. — All the counsel above given as to young men's success, if they 
 heed or are governed by the "advice" given, is as applicable here to young 
 women as to them; and I need only add that I have known several young 
 women in my lifetime who, if they had heeded the advice of their friends and 
 not married young men already addicted to drink, would have saved themselves, 
 from a life of suffering and wretchedness. Those who begin early in life to 
 drink seldom reform; and, if they try to do so, more "seldom" hold out but 
 a very short time. It does seem as though they might, but they do not look 
 high enough for .support. Christ has .said: "My grace shall be sufficient for 
 thee." It must be to all who trust it fully, for He never spoke only what He 
 knew to be facts. 
 
 A Mortgage, Its Staying and Destructive Properties.— In the 
 whole range of sacred and profane literature, perhaps there is nothing recorded 
 which has such staying properties as a mortgage. A mortgage can be depended 
 upon to stick closer than a brother. It has a mission to perform, which never 
 lets up. Day after day it is right there, nor does the slightest tendency to slum- 
 ber impair its vigor in the night. Night and day, on the Sabbath and at holi- 
 day times, without a moment's time for rest or recreation, the biting offspring 
 of- its existence — interest — goes on. The season may change, days run into 
 weeks, weeks into months, to be swallowed up in the gray man of advancing 
 years, but the mortgage stands up in sleepless vigilance, with the interest a 
 perennial .stream, ceaselessly running on. Like a huge nightmare eating out 
 the sleep of some restless slumberer, the unpaid mortgage rears up its gaunt 
 front in perpetual torment to the miserable wight who is held in its pitiless 
 clutch. It holds the poor victim in the relentless grasp of a giant; not one hour 
 of recreation; not a moment's evasion of its hideous presence. A genial savage 
 
463 DR. CHASE'S RECIPES. 
 
 of mollifying aspect while the interest is paid; the very devil of destruction 
 ■when the payments fail. [Beware of them. — Author.] 
 
 1. Feather Beds, Old, to Renovate Without Steam. — Old 
 feather beds may be renovated or cleaned very satisfactorily by putting them 
 out during a heavy shower, turning, to give both sides a good soaking. [And 
 the author can't see, if it does not rain when and as hard or as long as it is 
 desired for this purpose, why a woman can't get up a good " heavy shower " of 
 her own by means of plenty of warm water and the ordinary house or garden 
 sprinkler; she certainly could, and I think be better than the natural cold 
 shower.] Dry thoroughly in the sun, beating with a stick to loosen up the 
 feathers, as j^ou do a carpet to get out the dust. The bed may lay upon the 
 ground to receive the water, but should be placed upon slats or sticks across 
 chairs, or something of this character, while drying. 
 
 Remarks. — On boards or poles, one end on the fence sloping towards the 
 sun, is the batter way. If there are stains on the tick they can be cleaned at 
 the same time in the following manner: 
 
 2. Feather Bed Tick, To Remove the Stains. — Pulverize some 
 starch and stir it into sufficient soft soap to make quite a thick paste, enough to 
 cover the spots caused by children's wetting it. When dry, brush off and wash 
 with clean water by means of a wash-cloth or sponge. Dry again in the sun, 
 and whip to lighten up the feathers. 
 
 Corn Crib, Rat Proof. — A correspondent of the Practical Farmer 
 gives the following directions for making that most necessary of farm build- 
 ings — a rat proof corn crib. He says: "Build a good substantial house, 12 
 feet wide, 8 feet high and as long as you want it. This will give you 2 cribs, 1 
 on either side. Put your building on stone pillars, 1 foot, or more, above 
 ground (mind, the pillars must not be wider than the sill, else the rats will stand 
 on them). Side up with lath SJ^xl inches of hard wood — I used oak — putting 
 them on up and down, being careful to have them just % i"ch apart. The 
 gables and any part of the building that does not come in contact with the corn 
 can be sided up with common pine boards; for bottoms of cribs, laths length- 
 wise, }4. iiich apart; balance of floor between cribs lay tight, of pine boards. 
 My building has a string of ties between the sill and plate to nail to and cross 
 ties to hold the building together. Every 8 feet of these ties spike a good strong 
 scantling, or plank across them lengthwise of the building as far in from the 
 plate as you want the width of top of crib, then set up studding from floor, as 
 many as will be sufficiently strong for crib; mortice the end in floor, gain the 
 top into the horizontal scantling about % of an inch, then lath the inside of the 
 crib with any kind of lath (T would keep up the hard wood), just close enough 
 to keep in the corn, commencing 10 inches from the floor, to leave room for the 
 corn to come down into the trough, putting these lath on lengthwise. Then 
 put a common sized door in the end, between the cribs. You can put a lock 
 on the door, and all is secure— I did not lock mine and gained something by it, 
 as I found a stray mitten in the crib on a cold morning. To get the corn in the 
 crib make doors above the plate the size you want them, the same as dormer 
 
DR. CHASE'S RECIPES. 463 
 
 windows, and hang the doors on and it will be completed. If any one wishes 
 to have a granary, they can use one side of the building for that purpose and 
 the other for a crib. The size of my cribs is 3 feet in the clear at the bottom 
 and 5 feet at tlie top, but I am well satisfied they might be much wider and still 
 the corn would cure well. I have used this crib for about 10 years, and I can 
 recommend it as an entire success. The secret of this crib is putting the lath 
 on up and down; this gives no place for the rats to stand on to cut holes, and 
 the building being 1 foot above ground they cannot reach the bottom. We are 
 infested with swarms of gray rats, and there is not a building on the farm from 
 which we can keep them out except the corn crib. We keep corn over a year 
 until the new crop is gathered in perfect safety. " 
 
 Remarks. — The 10 inches at the bottom, up to where the lath begins, may 
 have a board of that width, or better still, 3 laths nailed on end cleats, to slip 
 down behind cleats nailed on the studs. By taking one of these np, you have 
 a nice opening to pass the scoop shovel under for corn, when desired. Hav- 
 ing worked at carpentering and joining work for 20 years, before I began to 
 read medicine, I know this will prove every way satisfactory, if done by a good 
 common sense man. 
 
 Bushel Boxes, How to Make. — In gathering potatoes, apples and 
 other things, quite a saving in time and trouble can be brought about by mak- 
 ing enough bushel boxes to fill the wagon-bed. If the inside of the wagon-box 
 is 36 inches, the length of the boxes should be 17% inches (which gives 1 inch 
 play to get them in and out). An ordinary wagon-box will hold 32 to 36 of 
 them. With these boxes one has no use for baskets, and the trouble of shovel- 
 ing out the load is saved. In handling apples and potatoes they are much less 
 bruised and marred than when no boxes are used. Where one has a supply of 
 these boxes, a large number of them, after being filled with apples, etc. , can be 
 piled up and emptied at leisure. In this case the time on stormy days can be 
 devoted to assorting the products. They are also quite convenient, being square, 
 for shipping on the cars. The ends are made of common pine boards, 12 
 inches wide, planed on both sides, sawed to the exact width of 12 inches, and 
 then cut into lengths of 14 inches. In these, holes are cut for the hands, as 
 cleats would take up too much space and they would not pack well. To make, 
 take an iiicli bit, bore 3 holes and trim with knife. The sides and bottoms are 
 made of lath, cut just 17}^ inches in length. Six pieces are required for the 
 bottom and 5 for each side. One lath will make 10 lengths for sides and bot- 
 tom. For 100 boxes 800 lath and 200 feet of common lumber will be required. 
 Two 4-penny nails in each end of the lath is sufficient to make a permanent box. 
 Get them ready in the rainy days of summer for fall use, and you will never be 
 sorry. 
 
 Dio Lewis' "Breakfast for Two Cents" — Good for Light 
 Laborers.— Notwithstanding a large amount of sport was made over Dr. 
 Lewis' publication upon the "Two-cent Breakfast." still for persons of a 
 sedentary life and only light labor to perform, or perhaps no labor at all, Iiis 
 plan is most excellent for those who desire to enjoy good health and long lives. 
 
464 DR. CHASE'S RECIPES. 
 
 Let this class of persons try it, and they will soon realize a feeling of enjoy- 
 ment and hilarity of spirit never before experienced. He says, " My experi- 
 ence and observation has been that meat is a large item in the cost of living. 
 By using less meat and more oatmeal, beans, peas, etc. , the same amount of 
 nourisliment may be obtained. Get a good article of Scotch or Canada oatmeal, 
 and to 1 qt. of boiling water slowly stir in 1 tea-cupful of oatmeal, to which 
 add a little salt; let it cook slowly for half an hour, when it may be served 
 with milk pr cream and sugar. Three cents worth of oatmeal, 3 cents worth 
 of milk, and 6 cents worth of sugar will make a good meal for a family of 6 
 persons. Some of the most healthy people I have ever seen had oatmeal morn- 
 ing and night, and had fresh meat with vegetables at noon. By this method of 
 living we make the morning and evening meal so inexpensive that the cost of 
 our food will be reduced at least one-half. Beans and peas are cheap and 
 nutritious. " 
 
 Remarks. — If I could say anything more to induce people to pay a greater 
 attention to what the great hygienic doctor has said upon this subject I would 
 most cheerfully do so, but I will only add that it is of the most vital importance 
 to all who do not work at hard manual labor for a living; they must have the 
 meat, if they can get it; but even with them the supper may, or ought, to be 
 only a light meal, if continuous health and long life are any object. 
 
 Pea Vine Hay, To Cure. — Those who raise peas to any extent will be 
 surprised to see liow stock will relish the vines in winter, if properly cured, and 
 the best way to do it is to build a pen 3 rails high; then floor it over with rails 
 and build up 3 or 4 rails more, according to how green the vines are, and fill in 
 the vines; floor again, build up and fill in until 10 or 12 feet high; then cover 
 to shed the rain perfectly. Like bean straw, they will not bear deep pack- 
 ing, but still they are too valuable a feed for stock to be thrown away. And 
 when oats are sown with them, as they generally should be, the oat straw gives 
 an additional relish and object to save them. 
 
 Hogs, Fall Care of, for Early Slaughter. — Although considerable 
 has been said in that department as to the care of hogs, as well as the treatment 
 of hog cholera, etc., yet as I find an item upon this subject among my miscel- 
 laneous matter I have thought best to give it here, hoping it may receive greater 
 attention standing alone. It is best, when possible, to let swine have the range 
 of a newly cleared field, where logs and brush have just been burned off, as 
 they instinctively eat the coals that are left, which, it is well known, does them 
 great good ; but when this can not be done the next best thing is to place a mix- 
 ture of salt, ashes (unleached), and charcoal (pulverized), and, the author thinks, 
 sulphur, also, equal quantities, except the sulphur, perhaps, only one-half as 
 much as of either of the others, under shelter, but where they can have daily 
 access to it; and also to begin to feed early with peas, pumpkins, potatoes, etc.; 
 the potatoes and pumpkins properly cooked and thickened with pea meal, if 
 plenty, else with shorts, or a little cornmeal when no cheaper article is at hand 
 to be worked off; so that by November 15th, or 20tli, at farthest, they may be 
 ready for slaughter. The charcoal is of vital importance to hogs, unless the 
 
DR. CHASE'S RECIPES. 465 
 
 stove coal, as mentioned in the other connection, proves to fill its place; and 
 there is no danger of their eating too much ashes or salt. Running water ought 
 always, if possible, to pass through their pasture; and when not possible fresh 
 water should be pumped daily for their use, as well as for all other stock, even 
 to the chickens. 
 
 1. CODLING MOTH, Bemedy.— Dr. Hull, a leading horticulturist of 
 Illinois, says that his lime remedy for the codling moth has proved completely 
 effectual. The freshly slacked lime is thrown into the trees when the dew is on, 
 or just after a rain, and after the fruit is set. A dipper or a large spoon may be 
 used; but best of all, is a bellows made for the purpose (the author would say, 
 with a long nose or nozzle to reach well up into the trees). The insects will not 
 go where tlie lime is scattered; he says, "they go away." 
 
 Remarks. — The author has not a doubt but what the lime will prove effec- 
 tive, for the item given in his first recipe book, for destroying the curculio on 
 plum trees, wherein sulphur and gunpowder with the lime was effectual; but it 
 seems that lime alone does equally well, and is much less expensive. " Codling' 
 means an immature or small apple, but so far as the moth is concerned, it is 
 applied to plums or any other fruit. But the curculio, a species of weevil, is 
 most destructive to the plum, as you will see by referring to them. 
 
 2. Codling Moth Effectually Disposed of.— A writer who signs 
 himself " H," of Fenton, Mich., sends a plan to the Detroit Tribune, which he 
 says effectually disposes of the codling moth. He says: " I take a piece of old 
 woolen cloth, 5 or 6 inches wide, and long enough to go around the apple tree 
 and lap an inch or two, and place this around the tree midway between the 
 lower branches and the ground, and fasten it there with a tack driven in just 
 far enough to hold. The moth will go under this cloth and deposit her egg, 
 which matures in 12 days. Every 10 days I go through the orchard, draw the 
 tacks carefully, unwind the cloth and mash every worm and moth I find, some- 
 times as many as 40 under a single cloth. This followed up will utterly 
 destroy them." 
 
 Remarks. — It is said that the most successful fruit growers, east and west, 
 have decided that there is no better remedy for the codling moth than to pasture 
 hogs in the orchard to eat the wormy apples and the moths or woitos therein. 
 Chickens running in the orchard are also very destructive to moths, by eating 
 all the worms or bugs they see; and I have seen it stated that 3 or 3 pigs put 
 into a pen of one length of boards around apple, peach, or plum trees will 
 destroy all these depredators. (See Borers, Remedy for, Curculio on Plums, 
 Description of and how get rid of them, next below.) 
 
 Borers in Peach and Apple Trfees, Bemedy for, and for Bark 
 Lice on the Trees. — Mr. M. B. Batchman, of Ohio (residence not given), 
 writing to the Pruit Recorder, at Palmyra, N. Y., gives the following valuable 
 remedy to prevent the borers getting into the peach and apple trees. He says: 
 " Take a tight barrel and put in 4 or 5 gallons of soft-soap with as much hot 
 water to thin it, then stir in 1 pt. of crude carbolic acid and let stand over night, 
 or longer, to combine. Then add 12 gallons of rain-water, and stir well; apply 
 30 
 
466 DR. CHASE'S RECIPES. 
 
 to the base of the tree with a short broom or old paint brush, taking pains to 
 wet inside of all crevices. This will prevent both peach and apple borers. It 
 should be applied the latter part of June in this climate, when the moths and 
 beetles usually appear. The odor is so pungent and lasting that no eggs will be 
 deposited where it has been applied, and the effect will continue till after the 
 insects have done flying. If the crude acid cannot be obtained, )<j of the pure 
 will answer, but it is more expensive." [j3rude carbolic acid is a black and dirty 
 looking fluid, and if not kept by small druggists they can obtain it in the cities; 
 but, mind j'ou, it is a strong acid, and it will destroy the skin or clothing if you 
 get it on them by breaking the bottle or otherwise, so be careful. The crude is 
 what is used in washes for lice about poultry, horses, etc.] 
 
 Remarks. — To the above, the editor of the Recorder added: " We believe 
 the above remedy for borers would also exterminate grubs from strawberry, 
 raspberry and blackberry roots — only that for strawberries dilute it with double 
 the amount of water." To this I may add: I think 6 or 8 qts. of tine soot 
 dissolved in a barrel of water and thoroughly sprinkled about the roots of these 
 berry plants will kill the borers or grubs that trouble them, and probably 2 lbs. 
 of potash in the same water would also destroy them, sprinkled on in the same 
 "way. 
 
 Forcing Plants. — For forcing plants that you wish to hurry fon\^ard for 
 any reason, 6 or 8 qts. of fine soot dissolved in a hogshead of water and sprin- 
 kled upon them and about the roots freely, is said, by the American Gardener, 
 to do as well for plants as for bulbs, flowering plants, shrubs, etc. 
 
 Bark Lice, or Scale Bugs on Trees, Shrubs, Plants, etc.— Posi- 
 tive Remedies. — Prof. J. H. Comstock says that in fighting scale insects 
 (scale bugs, bark lice) on trees and shrubs that poisonous fumes nor powdered 
 substances have done any good, and that " they cannot be destroyed otherwise 
 than by actual contact. Lye and solutions of soap have been eminently suc- 
 cessful. Common or whale oil soap, % lb., to water, 1 gal. (dissolve by heat); 
 or lye (concentrated, in lb. cans), 1 lb. to 1 gal. of water, applied when the 
 trees are dormant (not growing — fall or very early spring), has been found to 
 work equally well. Apply with a stiff brush, which reaches the scale under 
 the bark and sweeps off others, but cannot be used on the small branches, and 
 on these Whitman's fountain pump syringe may be employed for spraying. " 
 
 Remnrkn. — Charles Downing, through the Rural New Yorker, says he uses 
 "1 lb. of the lye to 6 qts. of water, just as the buds begin to swell in the 
 spring. This is undoubtedly strong enough to kill every one it touches. 
 
 For Lice on Plants.— Prof. A. J. Cook, in the New York Tribune, 
 says that one application of the following mixture is a complete cure for lice on 
 plants: Soft-soap, 1 qt. ; water, 1 gal., and kerosene, 1 pt. The soap and water 
 are heated to the boiling point, the kerosene added and all well stirred. The 
 mixture is thus made permanent. It is also used on trees, killing the lice and 
 restoring the vigor of the trees. 
 
 Curculios on Plum Trees— Description of and How to Destroy 
 Them.— Mr. A. R. Markham, of Mayville, wrote to Prof. A, J. Cook, of the 
 
DR. CHASE'S RECIPES. 467 
 
 Agricultural College, Lansing, asking as follows: "Will you kindly describe, 
 through the columns of the Post and Tnbune, or otherwise, the plum curculia 
 so that an amateur grower can find him? There are many among our farmers 
 who don't know the pest. I have hunted with great care but have not yet 
 found a sufficient description for me or my friends to identify him. Please 
 make the description sharp and decisive so we can find the terror." 
 
 To this Prof. Cook made the following answer through the Post and 
 Tnbune: " The plum curculio, which has now for more than a week been mak- 
 ing its destructive punctures and characteristic crescents in our plums, and 
 which will continue its ruinous work for a month to come, is a little weevil — 
 that is a beetle, with a prolonged snout or proboscis — not more than f^ths of an 
 inch long. It is dark in color, marked with indistinct gray and buff. "When 
 at rest its snout or trunk is bent under the body. To surely find it at this sea- 
 son place a white sheet or table spread under a plum tree which is bearing 
 plums, and then give the trunk of the tree or the branches, if the tree is large, 
 a sharp blow. The curculios will fall to the sheet. If early in the morning or 
 late in the afternoon they will remain in their humped up condition, by which 
 they feign death, and in which they resemble small dried buds so closely that 
 they must be carefully inspected to remove the deception. If in the hot sun- 
 shine, in the middle of the day, they will soon crawl, or often at once take 
 wing. In this way any one will be able to identify the pests. Very soon their 
 appearance is learned, and one has no trouble to see them at once, when they 
 may be grasped between the thumb and finger and crushed. I have four plum 
 trees. It takes me about 10 minutes each day to catch and destroy the curcu- 
 lios, and by this slight trouble we shall have a fine quantity of beautiful fruit. 
 If we should neglect to fight the " little Turk" we would get not a plum." 
 
 Remarks. — On May 25th Prof. Cook had given, in answer to a Mrs. O. L. 
 Morgan, of Hillsdale, Mich., a more full direction as to the sheet, which should 
 cover all the space under the tree, or such part of the tree as was being jarred; 
 and also of the mallet, etc. , which should have a handle at least 6 or 8 feet 
 long, and the ends of the mallet to be well padded with cloth, so as not to bark 
 the tree, nor the large limbs, which must be hit quite hard to fetch them down. 
 But I think a strip of board, 2 or 3 inches wide, 6 to 10 feet long, one end 
 padded, will do as well, and white sheets enough laid down to cover the ground 
 under the tree; and the curculios are then, of course, to be mashed, or de- 
 stroyed, as you like, and all green and other worms, which also eat into apples, 
 pears, cherries, plums, etc., which, when they shake down should also be de- 
 stroyed. The shaking, or jarring down should be done just at dusk of the 
 evening, and at early dawn, as long as they are found. It is said that corn cobs 
 saturated with kerosene, and hung by strings to the branches, keeps the curcu- 
 lios away from the trees. This lady also made the following inquiry in rela- 
 tion to 
 
 1. CURRANT WORMS.—" Is London purple as good a remedy for 
 currant worms as white hellebore, and in what proportion is it to be used in 
 small quantities?" 
 
 To which Prof. Cook gave this answer: " I should prefer white hellebore 
 
468 DR. CEASE'S RECIPES. 
 
 to London purple in fighting the currant worms, as it is just as effectual and 
 not so poisonous. If it is thought best to use London purple, and it is safe 
 with the requisite precautions, use 1 oz. of the purple to 5 or 6 gals, of water." 
 Knowing the ability of this gentleman to answer all such questions correctly, 
 I have given them most cheerfully. (For the strength of the hellebore water 
 for this purpose, see how to use it, below.) 
 
 2. Currant Worms, to Avoid.— A writer of experience in the Fruit 
 Recoi'der says: " There is no necessity of breeding currant worms; which is 
 done by leaving bushes untrimmed, the worms always attacking the new growth 
 first." He continues: "My plan is this: In starting a currant patch I confine 
 the bush not to exceed from 1 to 3 main stems, and give all the strength of 
 the root to their support. As hinted above, sprouts will start from the roots 
 each spring, but they must be rubbed off when small. All currant-growers are 
 aware that worms first make their appearance on a new growth and then spread 
 over the bush. Consequently, no sjirouts, no worms. This is just as plain as 
 that 2 and 2 make 4. I have followed this plan for the past 2 years to my sat- 
 isfaction, and have barely seen the effects of worms on 1 or 2 bushes where 
 my plan was not ftilly carried out. But such currants I never saw grow, the 
 common red Dutch being nearly twice as large as the cherry currant and a bet- 
 ter bearer. I had a few bushes that actually broke down from their load of 
 fruit. " 
 
 Remarks. — The plan of making a kind of tree of the currant gives so much 
 better chance of cultivating around them, I have often wondered it was not 
 adopted generally; and if any one will adopt this plan, he will see how much 
 easier it will be to adopt the use of soot, as the Scotch do, to eradicate the 
 worm, and at the same time to fertilize ; as given in the next item. 
 
 3. Currant Worms to Destroy, and to Fertilize the Ground. 
 — Instead of the powdered hellebore, as heretofore used, copperas water, at the 
 rate of 1 lb. to water, 6 gals., not only destroys the worm, by pulling over the 
 top of the bush to sprinkle it upon the under side of the leaves, but also fer- 
 tilizes the soil. But possibly the Scotch method of dusting fine soot upon them 
 after a shower, or when the dew is on, and also working small quantities of it 
 into the soil around the bushes, is the best way after all, as it is claimed this 
 latter plan in a year or two will eradicate them from the garden altogether. 
 
 4. Lime, Another Certain Hemedy. — A horticulturist near this 
 city, Toledo, O., says in the Post recently: "The only remedy for the currant 
 worm known to us, is to begin early in the season to scatter air-slacked lime on 
 the leaves. This work must be frequently and thoroughly done, always after 
 sun-down. Throw the lime from below upwards, or pull the bushes over, in 
 order to let it catch on the under side of the leaves, and also from above. This 
 will save the currants if done thoroughly and often." 
 
 Remarks. — I know the lime will prevent the conotrachelus nenuphar (^ big 
 name for the p lum weevil), or curculio, from stinging, and thus destroying 
 plums, if thrown on freely, while in blossom, and for a few days thereafter; 
 then why may it not also destroy or prevent the currant worm from putting in 
 
DR CHASE'S RECIPES. 469 
 
 his work upon currants? I have not a doubt of it. The same writer says also 
 that cultivators of small fruits recommend Fay's Prolific currant as a healthy 
 and vigorous grower, productive and easily picked from the bush, and as a rule 
 making fruit-buds under cover of every leaf. Then it must be a good one to 
 raise. I think the best plan of applying the lime, or any powder, upon cur- 
 rant bushes, more especially upon fruit trees, would be to have a bellows like 
 painters use to put sand upon their painted work, putting the powder in the 
 hopper, the wind carries it out freely. The nose must be quite long for fruit 
 trees. 
 
 5. Currant Worms, New Way of Destroying. — The Kalamazoo 
 (Mich.) Telegraph gives a plan of destroying the currant worm, or caterpillar, as 
 some call them, discovered accidentally by a piece of woolen rag having been 
 blown into a currant bush by the wind, which was found to be covered with 
 these leaf-destrojdng pests. Pieces of woolen cloth were then placed in every 
 bush, and the next day the worms had almost wholly taken to them for shelter. 
 In this way every morning they were taken out and destroyed, and the rag 
 replaced for a new crop, until completely used up. If this fails to reach all, use 
 the lime dust, or some of the solutions with the syringe or atomizer. See " Cur- 
 rants and Gooseberries, Setting Out, etc. 
 
 6. Currant Worms and Hose Slug, How to Destroy with 
 Hellebore. — I. For the Currant Worm. — There are many persons who from 
 the certainty of hellebore to destroy them, claim it the best remedy yet known. 
 If to be used, the American Agnculturist tells us how to do it. It claims, also, 
 that if used in this manner it is perfectly safe. As to the way of using it it says: 
 " Place a table-spoonful of the powdered hellebore in a bowl; pour upon it a 
 little boiling hot water; stir so as to wet every particle, then add more water, 
 stir well and pour into a pail; then rinse the bowl and pour the washings into 
 the pail, which is then to be filled with cold water. Thus prepared, the mix- 
 ture is to be syringed over the bushes. Two, or at most three, applications will 
 finish the worms, and it would be difficult to find a safer or more effective 
 remedy. Success with this, as with all similar things, depends upon applying 
 the remedy early. Those who will take the pains, and where there are but few 
 bushes it is advisable to do so, can avoid much of the necessity of poisoning by 
 destroying the eggs of the caterpillar. These are laid upon the underside of the 
 lower leaves of the bushes, apd the leaves themselves may be plucked and 
 burned, or tlie eggs crushed between the thumb and finger." 
 
 Remarks. — This would be about at the rate of 1 lb. of the hellebore to 
 25 gals, of water; and if this much is needed, and it is put into a barrel contain- 
 ing this much water a day or two before it is to be applied, first pouring boiling 
 water upon it in a pail, etc., as if the bowl was used, then stirring it 2 or 3 times 
 daily, it will be ready for use; but cover up carefully, that nothing may drink 
 of it and be thus also destroyed. 
 
 II. For the Rose Slvg. — The same strength of the solution of the hellebore 
 will also destroy the rose slug, generally, by a single application, if thoroughly 
 done; but if one application fails apply again more thoroughly. 
 
470 DR. CnASE'S RECIPES. 
 
 Chloride of lime dusted on both sides of the leaves has also destroyed the 
 currant worm ; but this soon absorbs dampness from the air, hence must be kept 
 in an air-tight can, only when being used. 
 
 7. Dust of Coal Ashes, Destructive to Currant, Cucumber 
 and Cabbage Worms. — The Fruit Recorder says it has for 3 or 4 years 
 saved their currants by dusting on the fine sifted ashes the same as the lime 
 above, and adds: " They are as effective to keep the striped bug off the cucum- 
 ber vines," and it thinks also effective against the cabbage worm. Certainly 
 coal ashes is an excellent fertilizer for currants and all other small fruits, as 
 given next below, and I have not a doubt, equally valuable for the orchard 
 generally. 
 
 Coal Ashes as a Fertilizer for the Soils; Also Valuable for 
 Cherry and Other Prult Trees, etc.— I. For the Currants.— Common 
 coal ashes, well distributed about roots of currants, is one of their best promo- 
 ters. This should be done by loosening the soil about their roots and placing 
 the ashes near them, cover firmly with earth above, and the bushes will bear 
 such clusters as will speak the beneficial effects of this application of material 
 too commonly thrown aside as of no use. 
 
 II. Cherry and other fruit trees also greatly accept this renovator, and if 
 carefully bedded about the roots with coal ashes in the fall the yield of fruit the 
 following year will surprise the cultivator. Especially is this effect produced 
 in the black loam of Illinois. We have in our mind one fruit garden there 
 where all the small fruit was treated in this way, and have never seen their yield 
 excelled. — National Farmer. 
 
 Remarks. — Vick, the florist, says that "coal soot is one of the most valu- 
 able substances the gardener can apply, either as an insecticide (insect killer) or 
 fertilizer. It will kill insects on cabbage and other young plants. In liquid 
 form, of about a peck to a hogshead of water, sprinkled over strawberries and 
 roses from the watering pot, it acts as a fertilizer and insect destroyer." 
 
 9. Currants and Gooseberries, Setting Out for Trees' or 
 
 Bushes.^Both the currant and gooseberry do better to grow from cuttings 
 than from the roots. The wood of the last year's growth must be taken, cut it 
 into pieces from 8 to 10 inches in length, and insert about half the length in the 
 usual prepared garden soil, press the ground firmly with the foot, mulch, and 
 there will be no danger of not growing. Set them where they are desired to 
 remain permanently. If a small tree and not a bush is preferred, cut out all 
 the eyes entering the ground. If a bush, let the eyes remain. We prefer the 
 bush for two reasons: the first is, more fruit is obtained; the second, it is longer 
 lived. In fact, the bush will live half a century, only requiring thinning out of 
 the wood once in a while. As to the variety of currants, we prefer decidedly 
 the old Dutch Red. It is not quite so large as some others, but it bears as 
 abundantly and is less acid and of better quality. Of gooseberries we prefer 
 the Downing, It is of good quality, an excellent bearer, and has never mil- 
 dewed upon our premises. — Germantown Telegraph. 
 
DB. CHASE'S RECIPES. 471 
 
 10. Grafting Currants— To Avoid the Borer and Mildew. The 
 
 Rural New Yorker says: "Lovers of the currant and gooseberry have reason 
 to feel jolly over the success which seems to attend grafting them upon the 
 Missouri currant {Bibes aureum), which is not liable to the attacks of the borer. 
 Besides they are exempt from mildew. And thus by a single, happy hit the 
 two great drawbacks to currant and gooseberry cultivation have been overcome. 
 The beauty of these little trees when loaded with their pretty berries, as dis- 
 played at the Centennial, is of itself enough to insure their general cultivation. 
 It would be well for those who intend experimenting with grafting currants 
 to bear in mind that there is a great difference in the variety of the Missouri 
 currant, some making better stocks than others." 
 
 Remarks. — I will add, here, that tliere is no fruit that will show more 
 speedily than the currant the effects of high manuring. If large and luscious 
 berries are expected, thin out the bushes, and cover the surface with good rich, 
 manure, after having poked some into the ground around them as far out as 
 the roots extend. 
 
 Gooseberries, to prevent Mildew. — Edward Martin, of Freehold, 
 N. J., says he prevents mildew on his gooseberries by .raising the English vari- 
 ety, and applying soapsuds with a garden syringe, costing only $1.50, begin- 
 ning its application as soon as the fruit begins to form, twice a week for 3 or 
 4 weeks, has never failed him, saving the suds on wash-days, for this purpose. 
 
 1. CABBAGE WORM— Successful Remedy.— A correspondent 
 of the New York Tribune makes the following statement as to the destruction 
 of this late pest of the garden, not in the least injuring the cabbage, as anyone 
 can judge. He says: " I have used salt for the cabbage worm — at the rate of 
 a large tea-cupful to a pail of water — for the last two years with perfect suc- 
 cess. Two applications have been all tliat were needed. It killed the worms 
 (or at least they died) without hurting the cabbage at all." 
 
 Remarks. — The cabbage worm being a soft-skinned thing, I think the salt 
 will destroy them; if it does not in any case, try the copperas water, as given for 
 destroying the currant worm above. The copperas will not injure the cabbage, 
 and, I think, either might be used double the strength given, if needed. 
 
 2. Cabbage Worm, the Best Remedy, as Shown by the New 
 York Experiment Station. — Common yellow hard soap, 1 oz. ; kerosene, 
 1 pt. ; water, 1% g^^s. ; well mixed and stirred and applied by means of a water- 
 ing-pot, proved the best of anything tried at the above station in 1883. They 
 state that " it kills all the worms it thoroughly wets, and does not injure the 
 plant." They say " it must be kept thoroughly stirred while applying. Sev- 
 eral applications may be needed." 
 
 Remarks. — But if they will bring the soap and water to the boiling point, 
 then stir in the kerosene, it will make a permanent mixture, like Prof. Cook's 
 in reference to nearly the same for lice or scale bugs on trees. 
 
 3. Cabbage Plants, Best Manner of Setting Out.— In setting out 
 cabbage plants it has been found best to pull off the largest leaves, leaving only 
 the center, as they are then more certain to live and to do better, from the fact 
 
473 DR. CHASE'S RECIPES. 
 
 that the large leaves often wither and die for want of a ready support from the 
 transplanting. 
 
 1 . ANTS, ROACHES, LITTLE SPIDERS, ETC.— To Destroy. 
 
 — " Hot alum water," says a recent practical woman writer, " is the latest sug- 
 gestion as an insecticide (insect killer). It will destroy red ants, black auts, 
 roaches, spiders, chintz bugs and all other crawling pests which infest our 
 houses." 
 
 Remarks. — This writer does not say how much alum to use. I should say 
 J^ lb to 1 pail of water, sprinkled about their haunts boiling hot, would do the 
 work well. 
 
 2. Another writer, after being pestered with red ants a year or two, drove 
 them away by placing raw sliced onions about the closets. 
 
 3. Another by putting tar, 1 pt., into water, 2 qts., and placing in shallow 
 dishes in the closets. 
 
 4. Another by wetting sponges in sweetened water and placing where 
 they enter the house, if that can be found, else in the closets, and after an hour 
 or two dipping into boiling water. 
 
 5. Another. — Destroys roaches by distributing the freshly dug roots of 
 the black hellebore, bruised or strewed around the floor, or places where they 
 frequent at nights, claiming it to be as infallible as it is poisonous, and they 
 eat it with avidity. It grows in marshy places, and it is kept by druggists — 
 these being dry however, would have to be soaked or steeped a little to allow it 
 to be mashed. The water then might also be placed in shallow dishes, with 
 bits of shingle laid on the edge to allow them to go up to it. See 8, 9 and 10, 
 etc. 
 
 6. Ants, to drive from Lawns or other Grounds.— Carbolic 
 Acid, crude, 1 part to the water 40 parts, (ounces, pounds, or pints); mix and 
 sprinkle upon their mounds. Why not good then, about the houses where 
 they infest? Standing the legs of safes for victuals in dishes of water will beat 
 them all badly as to getting their dinner from that quarter. 
 
 7. Roaches. — Have been driven off, or killed, as I suppose by laying 
 red wafers around for them to eat; the red being the result of the use of red 
 lead, which is poisonous and destructive. Lozenges made with red lead would 
 do the same thing; a mixture of red lead, say one oz., with corn meal, y^ pt. 
 moistened with molasses to a consistence of batter, and spread on the bottom 
 of plates turned up, or on thin pieces of boards, will also destroy them, as they 
 eat it greedily. 
 
 8. Roaches. — I have seen it stated that a lb. of powdered borax scat- 
 tered around their haunts would clear any house of roaches. I have scattered 
 it upon them where they nested in drawers, etc., and have seen them scatter 
 with the dust upon them, like leaves before an autumn wind — like the leaves, 
 never to return. Yet I have heard others say it did no good; but with some 
 of these plans, perseverance must conquer. 
 
 0. Roaches, Ants, Spiders, Chintz Bugs, etc., to Destroy. — 
 
 The Journal of Chemistry publishes the following, as efficacious for all these 
 
DR. CHASE'S RECIPES. 473 
 
 pests. It says: "Hot alum water is a recent suggestion as an insecticide, 
 (insect killer). It will destroy red and black ants, roaches, spiders, chintz 
 (striped or spotted) bugs, and all crawling pests which infest our houses. Dis- 
 solve alum, 2 lbs. in 3 or 4 qts. of boiling water; then apply it with a brush, 
 while nearly boiling hot, to every joint and crevice in your closets, bedsteads, 
 pantry shelves and the like. Brush the crevices in the floor of the skirting or 
 mop boards, if you suspect that they harbor vermin. If, in whitewashing a 
 ceiling, plenty of alum is added to the lime, it will also serve to keep insects at 
 a distance, and also cause the white-wash to stick better; 2 lbs. to a pail is 
 enough. Roaches will flee the paint which has been washed in cool alum water 
 of this strength. 
 
 Remarks. — This is confirmed by the Cincinnati Times, only the Times rec- 
 ommended it as strong as 2 lbs. to 2 qts. of water, put on hot with a white- 
 wash brush. It also recommends carbolic acid diluted with water, and applied 
 with a brush of feathers for the destruction of red ants; and says: "If they do 
 not leave the first time, apply again stronger," but it does not give the proper 
 strength. The crude, or black, dirty acid, which the crude is, could not be 
 used on shelves in the cupboard or closets, but the pure, which is clean and 
 transparent would have to be used, such as druggists sell, of about 50 per cent, 
 strength, for about 25 cts. an oz. This strength would kill them certainly, and 
 I think if as much water is added, it would still be strong enough. ' 
 
 Roaches may be driven away by putting Scotch, or other highly dried snuff 
 into their haunts, or crevices, and about the shelves, etc. 
 
 10. Roaches Utterly Destroyed. — A correspondent of the Country 
 Gentleman says: " I give a recipe to your correspondent who wishes to know 
 how to get rid of the insects he calls the cockroaches, although I think he mis- 
 names them. Let his wife finish making peach preserves late at night in a 
 smooth, bright, brass kettle; then persuade her it is too late to clean the kettle 
 till morning, but set it against the wall where the insects are thickest and retire 
 to rest. In the morning he will find the sides of the kettle bright as a new dol- 
 lar, but he will find every insect that was hungry in the bottom of the kettle, 
 when, if he uses the recipe I did, he will treat them to a sufficient quantity of 
 boiling water to render them perfectly harmless. As I thought molasses cheaper 
 than peach preserve juice, I ever afterward baited the same trap with molasses, 
 and I caught the last one of millions. I pity any person troubled with them. 
 I have lived 30 years since making the discovery (accidental), and have never 
 had to repeat it." 
 
 Remnrk.<i. — There is no mistake about the name, as Webster's Unabridged 
 calls them cockroaches; but, for short,, I have called them roaches, which 
 everj'body understands just as well; as it is only because they are so very 
 troublesome, and hard to get rid of, that I have given so many plans by which 
 they can be driven away or destroyed. 
 
 1. BED BUGS— To Destroy.— Take a quart bottle and fill it with 
 equal parts of best alcohol and spirits of turpentine, and add camphor gum, 1 
 oz. Shake well when used, and with a small brush wet the crevices, foldings 
 of the curtains, etc., if there is the least sign of the bugs having been about 
 
474 DR. CHASE'S RECIPES. 
 
 them. This is harmless, and safe, except by candle light. If any doubt of its 
 success, touch a bug with the least bit of it you can put on him. Use it freely, 
 as it is inexpensive, but positive, in its destructive powers; and does not stain 
 bed clothing. Still I must give some more, which are poisonous. Though 
 the next is not poisonous, but more likely to inflame, or explode, than this; but, 
 no matter what may be used, look over the bedstead in a week or two to meet 
 any new ones, from nits not touched at first. 
 
 2. Naptha alone, or even gasoline, will destroy bed bugs utterly and 
 quickly. Put on as No. 1, freely. 
 
 3. Bed Bug Poison. — Beat the whites of 4 fresh eggs well, and then put 
 in 1 oz. of quicksilver; or in this proportion, for as much as needed, and apply 
 with a brush, or feather, as most convenient — keep it out of the way of chil- 
 dren, as it is very poisonous. Corrosive sublimate pulverized, hi oz-, beat in, 
 in the same way, will do the same thing. Or it can be used in liquid form, as 
 in the next recipe. 
 
 4. Bed Bugs, to Get Rid of.— Spirits of turpentine, i^ pt. ; corro- 
 sive sublimate, J^ oz. When dissolved apply with brush or feather to every 
 crevice. Go over every 2 weeks till all nits are hatched out and killed— 2 or 3 
 times will do it every time. It is poisonous. These poisonous things are more 
 certain to prevent a return than the others. 
 
 5. Another and better plan is to use carbolic acid, 2 drs., to water, J^ pt., 
 and apply as the others. 
 
 6. And finally, the grease cooked out of salt pork, or bacon, applied hot,. 
 by keeping over a dish of coals, is said to be everlasting in its effects of kill, 
 ing and keeping them away. The reporter of the plan had been 30 years with- 
 out their return. I should only fear the everlasting squeak of the bedstead, if 
 applied in the joints, just where the bugs most do congregate. 
 
 7. Bed Bugs, to Clear from Old Cracked Walls, etc.— Tear 
 off the old paper and wash the TV^alls with pretty strong boiling hot lye, made 
 from wood ashes, or the concentrated lye, of which soap is made. Two ozs. 
 of this would be enough for a pail of water. Put it freely to every crack, and 
 about the base, at the floor joint, as well as next the plaster; then repaper and 
 you are safe. If the wall is rough, and danger of nits, wash the whole wall 
 with the hot lye. 
 
 Caterpillars on Fruit Trees, To Destroy.— If for no other reason 
 than for the looks of an orchard every bunch of caterpillars should be destroyed 
 as soon as seen ; but if left alone they multiply and soon extend from tree to tree 
 so quickly, to the destruction of the orchard, it should be done to eradicate them 
 entirely from the grounds, as nothing is so unsightly as an orchard or tree 
 infested with these pests. The most positively destructive way of ridding the 
 ^ trees of them is to have a sheet-iron dish made about 6 inches deep and 4 inches 
 in diameter, with a tube-like piece, 5 or 6 inches long, standing at an angle of 
 45° (quarterly pitch) from the perpendicular, at the bottom, into which put the 
 end of a slender pole, fitted to enter the tube 2 or 3 inches; the tube, say, 1 inch. 
 
DR. CUASE'S RECIPES. 475 
 
 in diameter, having 2 or 3 small lioles near its attachment to the main dish, to 
 allow the circulation of air to prevent its heating and burning tha 
 pole; and near the bottom of the dish 3 or 4 holes oi % or % inch 
 diameter are to be made to allow a draft of air to make the char- 
 coal burn, which is to be put into the disli and set burning; then an extra 
 person besides the one managing the pole with the chafing-dish upon it, drops in 
 a few pieces of broken up roll brimstone, when it is to be at once elevated to the 
 nest; the fumes of the brimstone and the heat soon causes a stampede that is 
 effectual. If you don't believe it, please burn a match under your nose, and 
 you can soon tell what the result would be, if long continued. To give the 
 catcrpillijrs a chance to drop out, pass the apparatus up through their nest. No 
 living thing can stand the fumes of burning sulphur; but brimstone in small 
 pieces is best for this as it does not burn out so quickly as the fine sulphur. As 
 soon as a nest is seen go for it, and you will soon eradicate them. The plan of 
 of burning kerosene destroys the limbs too quickly. A day without wind is 
 best, lest it drive the fumes away, rather than allow them to go directly upward 
 through the nest. 
 
 Weeds, To Destroy, in Gravel Walks.— To destroy weeds in 
 gravel walks sprinkle them with carbolic acid, about the strength of 1 of acid 
 to 40 of water. I have found it successful, but the process must be repeated at 
 least once a year. — London Journal. 
 
 Remarks. — There is no doubt of its success, but 1 lb. of stone lime boiled 
 to each gallon of water, stirring a few times while boiling, then the clear water 
 sprinkled on, or poured along the cracks of plank walks, will kill them just as. 
 surely, and not cost one-quarter as much. 
 
 1. CISTEEN— How to Build.— I see that a subscriber wishes to 
 know the best way to build a cistern. I have had the care of building quite a 
 number, and would say to him, build two instead of one so large; dig the holes 
 and put on two good coats of cement on the bank, and arch with good hard 
 brick. One of my neighbors has one that*I built for him 16 years ago, in 
 this way, and it has been in use ever since. I had one built for myself 6 
 years ago; the masons put brick all round, the brick settled and it leaked. I 
 had another built 2 years ago, which was 8 feet across in the clear after finished, 
 and 9 feet deep. This was plastered on the bank and arched with brick, and 
 has been full of water ever since, and has not leaked a drop that I know of. 
 I could mention more made in this way, but this is enough. I would not 
 have brick or stone in the sides of a cistern if they were put in for nothing; 
 they are simply thrown away. — Mentor, in Counti'y Gentleman. 
 
 Remarks. — If the Portland cement,, which is the best water-lime, I think, 
 in use, is obtained, or the best water-lime which can be got is used, there 
 can be no doubt of the success in soil that does not cave; but in clay soil, 
 they claim, nothing but tubs built of plank will keep out the surface water. 
 This may be so, but it seems so me, even on clay, 2 coats of a mortar made 
 with the best Portland cement would keep the surface water out as well as 
 it would keep in what comes in by the spout. It would save much expense 
 
476 DR. CnASE'S RECIPES. 
 
 if successful, which I fully believe it would be. Any plasterer would know 
 the proper amount of clean sand to use with it. 
 
 2. Cisterns, How to Build Square or Bound— The Differ- 
 ence in Capacity with the Same Number of Brick.— But few per- 
 sons are aware that a square cistern holds considerably less than a round one, 
 the walls containing the same number of brick. But it is a fact, nevertheless. 
 For instance: about 2,800, or at most, 3,000, brick will make a cistern 10 feet 
 square and 10 feet deep, having an inside surface of 400 square feet, and will 
 contain 1,000 square or cubic feet of water, equal to about 7,500 gallons, while 
 the same number of brick will make a round cistern of about 12% feet in 
 diameter and 10 feet deep, which will contain about 1,270 cubic feet, or 9,225 
 gallons, a gain of about 27 per cent, in capacity, with no more cost, either in 
 brick, mortar, or laying the walls. Calculate about 7 brick to lay a 4-inch wall, 
 for each square foot of wall desired, whether larger or smaller, deeper or less 
 depth, it matters not. For the size above given, about 2 barrels of cement will 
 be required, as the bottom ought to be about 2 inches thick. In laying the wall 
 great care should be taken to ram or pack the dirt down very firmly behind it, 
 so as to resist the pressure of water. The roof should be arched 2 feet below 
 the top of the ground. 
 
 ICE-HOUSE.— To Build Good but Cheap.— A year or two ago I 
 had my attention called to an ice-house built by a farmer near me, which was 
 simply a bin, made of rough boards, 16 feet square, and roofed over, leav- 
 ing a large opening in the front and sides. He said his ice kept perfectly until 
 the next winter. He put a layer of sawdust, about a foot thick, on the ground, 
 and then stacked the ice snugly in the center, 18 or 20 inches from the walls, 
 and then filled in with sawdust, and up over the top a foot or more thick. Last 
 winter, before filling my ice-house, I determined to try this method. I 
 accordingly tore out all the inside wall, and shoveled out the sawdust; then 
 filled by stacking it snugly in the center, 15 or 20 inches from the wall. This 
 space I filled in with pine sawdust, and covered the whole over the top a foot 
 thick or more. I left out the window and took down my door and left it all 
 open, so that the sun could shine in every day. Now for results. At the pres- 
 ent time I have an abundance of ice, and the cakes seem to come out as square 
 and perfect as when they went in, seemingly nothing lacking except what is 
 used out. I am satisfied how to build an ice-house. — Cor. N. T. Farmers' 
 Club, in Rural New Yorker. 
 
 Remarks — I see this writer speaks twice of a "foot or more," i. e., of the 
 sawdust over the ice. I should "go" for more, say as least 18 or 20 inches, and 
 it strikes me as more correct also to keep out the sun; but have a window in 
 each gable to allow the wind to pass through to carry off the moisture arising 
 from the ice I am honest in the opinion that a simple wall with 18 or 20 inches 
 of sawdust between the wall and ice is better than a double wall. Tramp 
 the sawdust down well as filled in. 
 
 This is confirmed by J. S. Stephens, of Moore's Hill, Ind., writing to the 
 Cincinnati Gazette, with a slight difference, in that he built his only 12 feet 
 
DR. CHASE'S RECIPES. 4.11 
 
 square, keeping 18 inches of sawdust between the ice and boards, giving him a 
 block of ice 9x9 feet, and digging six inches into the ground at the bottom, 
 then putting in sawdust enough to give him 1 foot when settled with the ice 
 upon it, so he had 6 inches drainage above the ground; he says, too, "the 
 space above the ice to be open and free for circulation and for the sun to shine 
 in." I would keep the sun out, except by windows, to let the air go through. 
 The Gazette added the following comment: "We regard the above as one of 
 the best plans for a cheap ice-house ever published. Many ice-houses costing 
 three times what the above would cost, have proved failures, the ice all melting 
 by mid-summer. 
 
 SHINGLES. -To Make Fire-Proof and More Durable.— The 
 Scientific American says: "Take a potash kettle or large tub, and put into it 1 
 barrel of wood-ashes lye; 5 lbs. white vitriol, 5 lbs. alum, and as much salt as 
 will dissolve in the mixture. Make the liquor quite warm, and put as 
 many shingles into it as can be conveniently wetted at once. Stir them up, 
 and when well soaked (say 2 hours) take them out and put in more, renewing 
 the liquor as necessary. Then lay the shingles in the usual manner. After 
 they are laid, take the liquor out that is left, put lime enough into it to make 
 ■whitewash, and if any coloring is desirable, add ochre, Spanish brown, etc., 
 and apply to the roof with a brush or an old broom. This wash may be 
 renewed from time to time. Salt and lye are excellent preservatives of wood. 
 It is well known that leach tubs, troughs, and other articles used in the manu- 
 facture of potash, never rot. They become saturated with the alkali, turn yel- 
 lowish inside, and remain impervious to the weather." 
 
 Remarks. — "Where no wood-ashes are to be had, potash, or the concen- 
 trated lye for soap-making, 5 lbs. would be equal, or probably half stronger 
 than the wood-ashes lye, as above given. Of course, putting the shingles loose 
 into the mixture, takes up twice as much fluid as to put the butts in up to the 
 hand, as sometimes done, and does not increase their fire-proof, nor lasting 
 qualities. The dryer the shingles the better will they absorb the mixture. 
 
 1 . CLOTH. — Fire-Proof. — For clothing to be starched, put }4 as much 
 tungstate of soda as you use of starch; starching as usual, and ironing, which 
 does not affect its fire-proof qualities. The tungstate of soda is often used as 
 a mordant in dyeing, which, of course, makes them much less inflammable. 
 There is so much life lost by dresses taking fire now-a-days it seems that advan- 
 tage ought to be taken of this plan of fire-proofing them when starched. 
 
 2. For goods not needing to be starched, make a solution of % lb. of the 
 tungstate to each gal. of water, wet thoroughly, and dry, twice, if to be abso- 
 lutely sure against blazing. Soft water always. May be ironed. 
 
 Cloths, to Water-Proof.— Dissolve sugar of lead, 10 ozs. , in a com- 
 mon wooden pail of water; do the same with the same amount of powdered 
 alum in another pail of water, and then pour together, and thoroughly wet the 
 cloth therein, and dry, better without wringing. If weighted and allowed to 
 soak awhile, all the better. 
 
478 DB. CHASE'S RECIPES. 
 
 Water Proof Solution, or Paint, for Awnings, etc.— Put 1 oz. 
 
 each of rosin and beeswax, to each pint of linseed oil needed. Apply 1 to 3 
 coats, as you desire. 
 
 Oiled Cloth for Hot Beds; Boxes for Hills, for Early and 
 Safe Culture from Bugs, etc.— Linseed oil, 4 ozs. ; lime water, 2 ozs. ; 
 white of eggs, 1 oz. ; yolks of eggs, 2 ozs. Directions — Mix the oil and lime 
 water with a very gentle heat; beat the eggs, sepaiately, then mix all together. 
 Keep these proportions for any amount wanted. Take stout, white, cotton 
 cloth, of a close texture; stretch and tack it closely upon frames, or boxes, of 
 any size you wish; then, with a paint brush, spread 2 or 3 coats of the mixture, 
 as each coat dries, till the cloth is water proof. 
 
 Its Advantages Over Glass. — It does not cost one-fourth as much; repairs 
 are easily made; the boxes or frames are light to handle; and there is plenty 
 light for healthy growth; and the moisture rising from the earth condenses on 
 the under side of the cloth, and drips back; while glass becomes hot, and 
 hence calls for more sprinkling, — Fi'uit Record. 
 
 Remarks. — A box a foot square, placed over the cucumber or squash hills, 
 and the dirt packed a little at tlie bottom ensures against bugs, as well as to 
 hasten their growth. Tomatoes, melons, etc., and garden seeds of any kind 
 will be hastened by their use; and if packed away carefully when done with 
 them, they will last several years, by a new coat yearly. This covering is a 
 certain protection also against late spring frosts. 
 
 Greenhouse, or Hot Beds, Best Shading for the Glass.— Peter 
 
 Henderson says the best shading he has ever used for the glass in greenhouses 
 or hot-beds is naptha, mixed with a little white lead, so as to give it the appear- 
 ance of thin milk. This can be put on the glass with a syringe, very quickly, 
 at a cost not exceeding 25 cents per 100 square feet. It holds on the entire sea- 
 son, until loosened by the fall frosts. There is no better authority than Mr. 
 Henderson. 
 
 1. CANDIES— Everton Taffy, with Brown Sugar.— Put but- 
 ter, J^ lb. , into a suitable dish, with brown sugar, 1 lb. ; stir over the fire for 15 
 minutes, or until the mixture becomes brittle when dropped in cold water; add 
 lemon or vanilla flavoring after the cooking is completed; cool on flat buttered 
 tins and mark in squares, before cold, so it can be easily broken. This is a 
 cheap confection, and it is safe to say that no kind of candy brings in so large 
 a revenue to the small manufacturers and dealers from the school children of 
 New York as Everton taffy. 
 
 2. Everton Tafly, with White Sugar.— Put loaf sugar, 1 lb., 
 into a brass pan (any sauce-pan will do) with a cup of water; beat 3^ lb. of but- 
 ter to a cream; when the sugar is dissolved add the butter, and keep stirring 
 the mixture over tlie tire until it sets, when a little is poured on a buttered dish. 
 Just as it is done add 6 drops of essence of lemon. Butter a tin, pour on the 
 mixture, 3^ to 3^ inch thick, and when cool it will easily separate from the 
 dish. Mark off in squares, if you wish it to break easily. 
 
 Remarks. — If this was not called Everton taffy, after its first maker, I 
 
. DR. CHASE'S RECIPES. 4t9 
 
 should consider it butter scotch, but under its new name, it will taste all the 
 sweeter. 
 
 3. Molasses TaflEy. — Molasses, 2 cups (Porto Rico is best); sugar, 1 
 <;up; butter, size of a Guinea hen's egg; nuts, a cup or two, if yon like; soda, 
 J^ tea-spoonful. Directions — Put molasses, sugar and butter together, and 
 boil to nearly the brittle point; add the nuts, if used, then the soda and if not 
 brittle when dropped into cold water, boil until it is. Pour into buttered plates 
 to cool. 
 
 Chocolate Creams and Caramels. — These Creams and Caramels 
 were sent to the New York Examiner, by "Nula" of Clyde. Wayne co., N. Y., 
 with the following explanation, also vouching for their reliability. It says: 
 "Candies made at home are so much purer than those made by confectioners 
 that reliable recipes for making them are really valuable. We have used the 
 following ones long enough to know that they can be depended upon." 
 
 Clwcolate Creams. — Take 2 cups of granulated sugar, and 3^ cup of sweet 
 cream, and boil them together for just 5 minutes from the time they begin to 
 boil. Remove from the stove, add a tea-spoonful of vanilla, and stir constantly 
 until cool enough to work with the hands. Roll into little Jballs, and lay on 
 buttered papers to cool. Put \i of a cake of Baker's chocolate in a bowl, and 
 set the bowl in hot water to melt. Do not add water. When the chocolate is 
 melted, roll the balls in the melted chocolate with a fork, and replace them on 
 the buttered papers. I never ate richer or more delicious chocolate creams. 
 When the white mixture has partly cooled, it may be dropped on buttered 
 papers, and nut meats be put on top, making it a pleasing variety. 
 
 Chocolate Caramels. — Molasses 1 cup, 2 cups sugar, 1 cup rich milk or 
 •cream, and % ^ cake of Baker's chocolate. Boil 20 minutes and turn into but- 
 tered tins. Cut into squares when partly cool. Flavor with vanilla as you re- 
 move it from the stove. The flavoring for any candy ought not to be put in 
 until it is a little cool, to save evaporation of the fine aroma or flavor. 
 
 Cocoanut Candy. — Put into a suitable kettle pulverized white sugar, 4 
 lbs. ; the beaten whites of 2 eggs, and the milk of 2 cocoanuts. Stir together, 
 ^nd place over the fire until you see it is thickening; then, having the meats 
 nicely grated, put in, and watch and stir carefully, till it hardens quickly when 
 dropped into cold water; then pour on buttered tins or marble slabs. Spread 
 out to thickness desired, and before cold mark off to suit. 
 
 Remarks — If done with judgment and care, it is very nice. A gentleman 
 or his wife, in the house where I room at this writing, Jan., '85, makes a 
 batch of this nearly every evening, and sells it the next day to the school chil- 
 dren. They sometimes cook it till it takes rather a yellow or brown shade, as 
 some of the cliildren like it better than if left entirely white. 
 
 Putty (Old), To Bemove Easily.— It is quite difficult to remove the 
 old putty from the sash when a glass is broken ; but if you apply a hot solder- 
 ing iron to the putty and pass it slowly over all that you desire to remove it 
 softens it quickly so it can be removed nearly as readily as if just put on. Any 
 iron that is of such shape as to allow its close contact with the putty will do as 
 
480 DR. CHASE'S RECIPES. 
 
 well as a regular soldering iron, but one of these would be very convenient in 
 every family — especially in the country — for purposes of soldering tinware, to 
 save taking it to town to get it done, or otherwise stuffing a rag into the hole. 
 Soft soap will do the same, but takes much longer. 
 
 riavoring Extracts, Lemon and Orange, Home-Made.— When- 
 ever either of these fruits are being used cut the rinds rather finely and put into 
 fruit jars or large-mouthed bottles and cover with alcohol; fill and press in from 
 time to time until full, keeping covered with the alcohol. After a couple of 
 weeks the flavor will be nearly or quite equal to the extracts kept on sale, espe- 
 cially so, if the bottle or jar is pressed full of the rinds and the crevices only 
 filled with the alcohol. Use the same as the extract. 
 
 Elevator from Cellar to Pantry. — Elevators from kitchen to dining- 
 room are very common, but not any more important than one from cellar 
 to pantry. It can be made with 3 or 4 shelves, using plank for end pieces, and 
 will be better if made with a back of wire cloth, with doors in front, having the 
 same covering in the place of panels, the same as safes for victuals; then the 
 woman can place her victuals therein and lower to the cellar without going 
 down at all, and raise when wanted for the next meal. If a wife is worth sav- 
 ing, have one put in at once, and she will bless you, as well as the day you had 
 it done. Make as light as possible to be stout enough for the purpose. Any 
 good mechanic can do it. 
 
 1. VINEGAR— from Sugar. — Good brown sugar, 3^ lb.; soft warm 
 water, 1 gal. Keep same proportions for any amount you desire to make. 
 Yeast, good brewer's, % pt. or hop, home-made, 1 pt. strained for each 10 gals. 
 Directions — Dissolve the sugar in a pail by pouring hot water upon it and 
 stirring, or else put into the keg and shake thoroughly to dissolve it; then add 
 the balance of water for the amount to be made, and add the yeast when the 
 water is only warm. To scald yeast kills it. The kegs or bbls. should never 
 be more than % or % filled, as vinegar to make quickly must have a large sur- 
 face to allow warm air to come in contact with the fluid. Put mosquito netting^ 
 or coarse cheese cloth over the bung to keep out the flies and let the air in. If 
 shaken daily it makes quicker — in from 2 to 4 weeks, according to the heat of 
 the sun or the warmth of the room in which it is placed. A pt. to 1 qt. of 
 shelled corn will do very well in place of yeast, as it has a great fermenting 
 power; but after 3 weeks at most, if corn is used, the vinegar must be drawn 
 off to get rid of the corn. If you have 1 gal. of good vinegar to put into each 
 5 being made, no yeast or corn need be used. 
 
 2. Vinegar, from Molasses.— Good molasses, 1 qt. to each gal. of 
 warm, soft water. Make every way the same as No. 1 . 
 
 3. Vinegar, from Sugar or Molasses, Hop Yeast and Corn.— 
 Mrs. R. J. Simpson of Hedgeman, Kan., in answer to an inquiry in the Blade, 
 "how to make vinegar," says: "To 10 gal. of water take 10 lbs. of sugar, 1 
 gal. of hop yeast sponge, set and let get light as for bread, boil 1 gal. of corn 
 till tender, when cool pour in an open keg or jar all together, and in 2 or 3 
 
DR. CHASE'S RECIPES. 481 
 
 weeks you will have the best of vinegar. Shaking or moving around does not 
 injure it at all; it never dies; keep covered." 
 
 Remarks — Here you see an open keg or jar is called for, knowing that air 
 must come in contact with a large surface of the fluid to make quickly; but a 
 keg or bbl. only % full, or a little more, gives a larger surface to the air, of 
 course, laying on its side, and the bung only covered with open cloth or mos- 
 quito netting, keeps out the flies and dirt and allows the daily shaking, which 
 also hastens its oxygenation, souring, by giving a new surface to the air at each 
 shaking. It is also more cleanly, because less likely to have anything get into 
 it. But remember where sponge yeast and corn are used, when the fluid has 
 worked clear, in about 3 weeks, it should be poured off, the dregs and corn 
 strained out, or otherwise got rid of, and the fluid returned and shaken daily 
 till the vinegar is as sharp as desired. Another lady signing herself "M. A. M,'* 
 — Mama, I suppose it means — gives the following plan of making: 
 
 Corn Vinegar. — "Cut off of the cob 1 pt. of corn, then take 1 pt. of 
 brown sugar or molasses to 1 gal. of rain water; add the corn, put into a jar, 
 cover with a cloth, set in the sun, and in 3 weeks you will have good vinegar. 
 I have made it 5 years, and know it is good. Have cider vinegar, but like the 
 corn vinegar best." 
 
 Cider Vinegar. — Pure cider vinegar is acknowledged to be the best that 
 can be made. To make it quickly, a writer gives us the following plan. He 
 says: "Expose a large surface of the cider to the action of the atmosphere; it 
 will turn rapidly to vinegar; for instance, if the cider is put into buckets or tubs 
 in the sun, and a mosquito netting is laid over the top of it so that the flies will 
 not touch it, and shield it also from rain by boards, in 3 or 4 weeks you will 
 have strong viuegar. The larger the surface exposed to the air, the sooner the 
 fermentation will take place and vinegar be formed. Place a bucket of cider 
 behind a cooking stove constantly in use, and you will soon have vinegar. 
 Warmth and air are all that are needful." 
 
 Remarks — This would be impracticable except in small quantities, and in 
 warm snmmer weather. If this writer had said warmth, air and time are all 
 that are needful to make vinegar out of cider, he would have covered the 
 whole ground, for 'tis rather a slow process. Not much use to try to do any- 
 thing more with cider the season it is made only, only to leave the bungs out of 
 the bbl. to allow its first fermentation to proceed, or it is best to leave the bung 
 out all the time, if the cider is to be made into vinegar. And those who desire 
 to make it in quantities for sale, will do best, no doubt, to follow the French 
 plan below described by the Maine Farmer, as follows: 
 
 " Old cider or vinegar barrels, if sound, are preferred to new ones, but if 
 new they are washed with scalding water; boiling vinegar is next poured in and 
 the bung closed and the barrel allowed to stand until its sides become thor- 
 oughly saturated with the vinegar. This requires from 1 to 3 days, according 
 to the material of which the barrel is made. After this preparation it is filled 
 about one-third with strong and pure cider vinegar and 2 gallons of cider. 
 Every eighth day thereafter, 2 gallons of cider are added until the barrel is 
 
 31 
 
483 DR. CHASE'S RECIPES. 
 
 two-thirds full. In 14 days after the last two gallons are added the whole will 
 have turned into vinegar; one-half of which is drawn off and the process of 
 filling with cider begun again. In summer the oxygenation will go on in 
 the sun, but in cool weather the liquid is kept where the heat can be main- 
 tained at about 80 degrees. By this process it takes a little more than two 
 months to produce vinegar." 
 
 Remarks. — You will understand this 16 gals, is produced in each bbl., so if 
 a man is working 100 bbls. he makes 1,600 gals., or about 50 bbls. of 32 gals, 
 each (which is a legal bbl.), every two months of the summer season; and if he 
 is going to carry it on for a business, as a man does in this city (Toledo, O.), 
 and has a suitable building, he can work 500 bbls. as well as 100. In summer, 
 free air is admitted by lowering and raising windows, and if he chooses, can 
 make considerable in the colder months by keeping his room warm with 
 stoves or furnace, if the demand justifies it. This gentleman tells me that 
 some old, pure cider vinegar, to mix with the newer cider, is far preferable to 
 jeast or any other ferment, which will be found to be a great aid, as mentioned 
 in the close of the directions of No. 1 ; and if a larger amount than there 
 named is used, even 1 to 3, or the bbl. filled one-third full, as in the French 
 plan above, it will make all the quicker. Quite an important point for those 
 who may wish to manufacture vinegar of pure cider, in the cities or for city 
 trade, is to have one or more large casks in the building, holding 1,000 gals. 
 f(Mr. Hine, of this cit}% before referred to, has two such), into which it is all 
 placed, before sold, as it insures a greater uniformity of taste, from the large 
 amounts always kept in these large tanks or casks. Mr. Hine's 1,000 gal. casks, 
 in cheap times, cost him only $50 each, but he thinks they pay in giving this 
 imiformity of taste; as without them the taste depends upon the kind and qual- 
 ity of the apples from which the cider is made. A 3-story building is none too 
 high, as, after the first working of the cider is over in the lower story or base- 
 ment, it is pumped to the third, and after 6 months or so it is run into barrels 
 in tlie next story below by means of rubber tube siphons, ^nd then again into 
 the large casks, when properly worked or having become vinegar fit for sale — 
 it is the true way of making pure cider vinegar in large quantities. 
 
 Vinegar From Tomatoes. — It is claimed that ripe tomatoes furnish a 
 juice, or cider, if you wish to call it such, that makes an excellent vinegar with- 
 out the addition of sugar; but my own idea would be, that from J^ to % lb. of 
 5ugar would be required to each gal. to make excellent vinegar. With this 
 iiddition, no doubt, it will make good vinegar, for with 3'or 4 lbs. to each gal. 
 it will make a good wine, if a slight taste of the tomato, which it retains, is not 
 objectionable. 
 
 Vinegar From Alcohol, or Proof Spirit, Strength Required.— 
 
 It is recently claimed that to make vinegar witli alcohol, or proof spirit, which 
 is the cheapest — either should contain 80 per cent, of alcohol. It is necessary 
 to use from 17 to 25 per cent, of it, i. e., 17 gals, of proof spirit with water to 
 make 100 gals, makes good vinegar— this is about 1 to 6, while 25 per cent., or 
 1 to 4, makes extra strong. This can be made in the sun, or a warm place, by 
 
DR. CHASE'S RECIPES. 483 
 
 ■working with yeast, as other vinegars are made, or by putting it through what 
 is called the German process of filtering it through beech shavings, described 
 in the U. S Dispensatory. But the plan of using any of the mineral acids in 
 making vinegar is deleterious to health, and ought not to be done. 
 
 VINEGAR, SPICED— For Table Use, Mixed Pickles, etc.— 
 People of late years have got into the habit of spicing vinegar highly for table 
 use, as well as for various kinds of mixed pickles, and even for the common or 
 -cucumber pickles, and as it gives an extra relish, if nicely done, I will give one 
 of the best; then one with plain celery, and one of currie flavor, which can be 
 prepared and bottled or jugged, always ready for use. For a highly spiced 
 vinegar make as follows; but, if in any case the onions, garlics, or any of the 
 spices are not desired from not liking their peculiarities, leave them out; or you 
 may add half as much more of any spice you prefer to be most prominent in 
 the vinegar: 
 
 For each gallon of good cider vinegar, slice small garlics, 6; and small 
 onions, 1 doz.; horse radish, 2 good sized roots, also sliced; bruised ginger root, 
 4 ozs. ; black pepper and allspice, unground, each 2 ozs. ; cloves, 20; cayenne 
 peppers, 1 doz., or 3 or 4 medium sized red peppers; and mustard seed, 4 ozs.; 
 and if a yellow shade or color is desired, put in tumeric root, bruised, 1 oz. ; 
 but as this is only to color, I prefer it without. Directions — Put all into a 
 stone jar, place on the back of the stove, cover, and let steep, or keep hot 6 to 
 10 hours; then strain and bottle for use; or set away in the jar, closely covered, 
 as you prefer. Suitable for cauliflower, cabbage, cucumbers, or any mixed 
 pickle; or to use on the table, in place of common, plain vinegar, for which I 
 like it very much. 
 
 Celery Vinegar. — Put 3 ozs. of celery seed into a quart bottle, and fill 
 with good cider vinegar, or white wine vinegar. After a few days it is nice to 
 flavor soups, or gravies, or to use in place of celery salt, upon meats, etc. The 
 more seed used, up to 4 ozs. , makes the stronger flavor. Diluted alcohol, or 
 brandy, will suit some persons better than the vinegar. Let them use either, 
 as they like best. 
 
 Currie Vinegar.— Put currie powder (which see), 3 ozs. to each quart of 
 good cider vinegar, and steep as spiced vinegar, above, then bottle, and add, as 
 you like, of it to meat gravies, or sour pickles, etc. 
 
 PICKLES— Very Pine for Present Use and Keeping Over. 
 — Elma, of Hancock, N. Y. , in the Blade, gives the following plans, and as I 
 know they are good, I adopt them: 
 
 I. For Present Use. — I will give them in her own words; she says: "I 
 want to give the best recipe for pickles I ever used. I found it 2 years ago in 
 an old book, and I do wish you could all have one of the pickles, now about a 
 year old Pick the cucumbers, being careful to leave on the stems. Small 
 cucumbers make the nicest pickles. [I always prefer a medium sized pickle.] 
 Wash them, sprinkle on enough salt to nearly cover, then pour boiling water 
 over them. Let them stand till cold, or over night. Drain off the salt and 
 
484 DR. CHASE'S RECIPES. 
 
 water, and put them into cold, spiced vinegar. Repeat this whenever the cu- 
 cumbers arc picked, or until you have made pickles enough." 
 
 II. To Keep Over Winter. — "Now for those wanted to keep all winter; 
 take them out of the first vinegar, and cover them with some more, in which 
 put spices to suit the taste. Be sure to have it scalding hot, and put a piece of 
 alum in ; also, a dozen slices of horse radish. A piece of alum the size of a 
 large hickory nut for ever}'- 3 gallons of pickles. If j'ou try this recipe, I don't 
 believe you will make them any other way. I do hope this will be published 
 before it is time to pickle. Every one that has ever eaten any of mine say, 
 ' How do you make them? I never ate such pickles before.' " 
 
 Remarks. — The putting on salt, and the water boiling hot, causes the cucum- 
 bers to shrink, i. e., they part with their own superabundance of water, so they 
 do not reduce the strength of tlie vinegar; not only this, but it also extracts a 
 gummy, or resinous juice, making them more palatable, and more healthful. 
 Still if it is seen at any time the vinegar is not as strong as it should be, re 
 scald, or throw away if very weak and flat, and put on new spiced vinegar, or 
 good plain vinegar, as you choose. The alum sets, or helps to retain, the 
 green color; and in the amount she uses, it will be no objection. Of course 
 pickles, or cucumbers for making them, can be put up with salt, covering f airlj^, 
 each well placed layer, with salt, as filled in, and weighted to keep them close, 
 and thus they part with water enough to cover them, without any being added; 
 then freshened, and treated as fresh, when desired to prepare them. No dan- 
 ger of getting on too much salt, if soaked about 3 days, changing the water 
 dailj% when put into vinegar. 
 
 French Pickles, Delicious. — Mrs. E. S. Swartsy, in the Housekeeper, 
 of Minneapolis, Minn., gives us her recipe, wliicli she says is delicious. " One 
 colander of sliced, green tomatoes; 1 qt. sliced onions; 1 colander of pared 
 and sliced cucumbers; 2 handfuls of salt; let stand 24 hours. (I should think 
 over night was long enough.) Then drain and add celery seed and allspice, 
 each 3^ oz. ; 1 tea-spoonful of pepper; 1 table-spoonful of tumeric (this is only 
 for color — a yellow shade); 1 lb. of brown sugar; 2 table-spoonfuls of mustard, 
 and 1 gallon of vinegar. 
 
 Remarks. — I should think a small head of cabbage, and 1 of cauliflower 
 might be added also, with satisfaction; and it would be more Yankeefied, if all 
 were chopped, and the vinegar put on hot. The currie vinegar, above, would 
 be nice on some, of any kind of pickles, for a change. 
 
 1. APPLES— Dried and Evaporated, How to Cook.— A lady 
 in one of the Rurals becomes enthusiastic over dried apples, and tells us how to 
 cook them, with which the author so fully agrees that lie gladly gives it a place. 
 She also covers the ground of cooking the evaporated apples prepared by the 
 manufactories, but they sell so high I am glad to be able to give a plan, in the 
 next recipe, of drying at home so they shall be nearly if not quite equal to those 
 of the manufactories. This lady says: " After the apples are well washed and 
 rinsed in at least two waters, place them in a porcelain kettle or tin pan; fill 
 the vessel nearly full of cold water; this, however, must depend on tlie size of 
 
DR. CEASE'S RECIPES. 485 
 
 the vessel and the quality of the apples. Let them very gradually come to 
 boiling, keeping them covered tightly. As soon as they are boiling put in as 
 much sugar as you think will be required. I generally use a lea-cupful to 1 qt. 
 of apples, measured before being washed. Keep a tea-kettle full of boiling 
 water always ready when you are cooking, and while the apples are stewing add 
 boiling water from time to time, Jis it is needed. Boil them slowly and steadily 
 until tender, but not until tliey seem to shrink up and turn dark. If you use 
 white or brown sugar, and don't add spices, and don't mash the apples into an 
 unsightly mass, and have plenty of juice, with sugar enough to make it rich, 
 bill not to deaden its taste of the apple, and serve up while fresh, you can have 
 a dish good enough for anybody to eat, and something better than half the 
 canned fruit in use. 
 
 " The evaporated apples are better than the dried. They should be cov- 
 ered with cold water and only let simmer 10 minutes. They are not in general 
 use, and are of high price. I must not omit to mention that the juice of nicely 
 stewed dried apples is a delicious beverage for the sick, and possesses a flavor 
 peculiarly refreshing and grateful, especially where there is fever." 
 
 Remarks. — This lady is perfectly correct in the idea that plenty of juice is 
 the important part of cooking dried apples. They should also be covered, as 
 she says, while cooking, and although they ought to be cooked tender, yet they 
 should not be done to pieces nor mashed. In this manner, as the girls say 
 now-a-days, "They are just splendid," — no better sauce made, for me. 
 
 2. Drying Fruit at the Manufactories, and Home-Drying.— 
 At a recent meeting of the Ohio State Horticultural Society, at Canton, 
 Mr. James Edgerton read a paper upon the modern methods of drying or evap- 
 orating fruits. Mr. S. B. Mann, of Adrian, Mich., in response to requests from 
 the members, gave an account of a fruit-drying establishment in his town, iu 
 which five large Alden machines were used. It had cost $10,000, and had paid 
 for itself in five years. Its capacity was 400 bushels every 24 hours. It gave 
 employment to 50 or 60 hands, chiefly girls, working in 2 sets, day and night, 
 paring and cutting the fruit. The benefit to the community from the establish- 
 ment w^as great, and the neighboring farmers would be sorry to lose it from 
 among them. Mr Mann said, for the benefit of the ladies, that if they would 
 slice fruit across, in thin slices, place it on trays in the sun, covered with thin 
 muslin cloth, they could dry fruit which would closely resemble that prepared 
 by the Alden process. Mosquito netting was not so good for covering as thin 
 cloth. In the Alden process, the white color was obtained by driving the fumes 
 of sulphur through the dryer. (See "Evaporated Fruit.") 
 
 These thin sliced apples ought to be dried on wooden trays, not on old tin, 
 by any means. Wooden trays might be easily made about 2 feet long and 15 
 to 20 inches wide, by nailing pieces of lath, slit up to ^ or % square, nailed on 
 end cleats, with a lath of full width on the ends of the cleats running the whole 
 length, to form sides, to prevent the apples from slipping off — the square bits 
 of lath forming the bottom, nailed about }i inch apart, to allow air to pass up 
 through; the side lath going down a little, say H inch below the bottom ones, 
 which would thus allow the free passage of air under and up through the bot- 
 
486 
 
 DR. CHASE'S RECIPES. 
 
 torn. The thin, or cheap muslin covering preventing the sun from turning the 
 fruit dark colored, and the wood has no tendency, either, to darken the sliade 
 of the apples, or other fruit. When once made they last for years, with proper 
 care. 
 
 Canning Fruit. — The Manchester Mirror gives the following tables for 
 time to boil, and the amount of sugar to each quart jar: 
 
 Minutes. 
 
 Boil cherries moderately 5 
 
 " raspberries " 6 
 
 " blackberries " 6 
 
 " plums " 10 
 
 ' ' strawberries " 8 
 
 " whortleberries" 5 
 
 " pie plant, sliced 10 
 
 " small sour pears, whole. .. 30 
 
 " Bartlett pears, in halves. . . 20 
 
 " peaches 8 
 
 " peaches, whole 15 
 
 " pineapple, sliced 1/^ in. thick 15 
 
 " Siberian crab-apple, whole 25 
 
 " sour apples, quartered 10 
 
 " ripe currants 6 
 
 ' wild grapes 10 
 
 " tomatoes 20 
 
 Ounces. 
 
 For cherries 6 
 
 ' ' raspberries 4 
 
 " Lawton blackberries 6 
 
 " field blackberries 6 
 
 " strawberries 8 
 
 " whortleberries 4 
 
 " quince 10 
 
 " small sour pears, whole 8 
 
 ' ' wild grapes 8 
 
 " peaches 4 
 
 " Bartlett pears 6 
 
 " pineapples 6 
 
 " crab-apples 8 
 
 " plums 8 
 
 " pie plant 10 
 
 " sour apples, quartered 6 
 
 " ripe currants 8 
 
 Remarks. — The plan of preparing fruit for canning is so well understood, 
 generally, it is not deemed necessary to give any more instruction than is found 
 in the tables. The sugar and the juices are calculated to make syrup enough 
 to fill the crevices. If there is no juice, in any case, a very little water must 
 be put in to start the juice and prevent the sugar from burning at the first. 
 
 1. RATS— To Destroy or Drive Away. — Arsenic, bread, butter, 
 and sugar. Directions — If arsenic is to be used, get J^ or 3^ oz., and label 
 poison, and keep it away from children. To use it, first spread some slices of 
 bread lightly with butter; then sprinkle on rather freely of the arsenic, and over 
 this with a little sugar, and with a case-knife press the sugar and arsenic well 
 into the butter, so they will not fall off. Now, cut the slices of bread into 
 squares of half an inch or so, and drop into the rat-holes, out of the way of 
 children, chickens, and other animals which you do not wish to kill. 
 
 Remarks. — The rats will eat enough of it to kill some of them, and as 
 soon as they begin to die the others will go away and remain a long time; 
 but as soon as they begin to show again repeat the dose, and this generally 
 makes a clear riddance of them. 
 
 2. Rats, To Get Rid of Without Poison, German Method.— 
 A German paper gives the following plan of doing tliis: "Having first for 
 some days placed pieces of cheese in a part of the premises, so as to induce the 
 rats to come in great numbers to their accustomed feeding-place, a piece of 
 cheese is fixed on a fish-hook about a foot above the floor. One rat leaps at 
 this, and of course remains suspended. Hereat all the other rats take sudden 
 flight, and at once quit the house in a body." 
 
DH. CEASE'S recipes. 487 
 
 Remarks. — Possibly our Yankee rats may be too smart for this, but it 
 would make some amusement for the boys to try it, and it' may prove satisfac- 
 tory, especially if the hair of the one caught was singed enough to give a 
 smell, not to burn the rat, then allowed to run into the hole, has driven 
 them away many times. 
 
 3. Rats and Mice, Simple Exterminator.— Another German 
 newspaper gives the following simple method for exterminating rats and mice, 
 which, it states, has been successfully tried by one Baron Von Backhofen and 
 others for some time past: "A mixture of 2 parts of well-bruised common 
 squills and 3 parts of finely chopped bacon is made into a stiff mass, with as 
 much meal as may be required, and then baked into small cakes which are put 
 around for the rats to eat." 
 
 Remarks. — Several correspondents of the same paper afterwards wrote to 
 confirm the experience of the noble baron, as they call him, in the extermina- 
 tion of rats and mice by this simple remedy. It must arise from the action 
 of the squills. 
 
 4. Another Simple Remedy. — A writer in the Scientific American 
 says: " We clean our premises of rats by making whitewash yellow with cop- 
 peras and covering the stones in the cellar with it. In every crevice or hole 
 in which a rat may tread we put crystals of the copperas and scatter the same 
 in the corners of the floor. The result was a perfect stampede of rats and mice. 
 Since that time not a footfall of either has been heard about the house. Every 
 spring a coat of the yellow wash is given the cellar as a purifier and rat exter- 
 minator, and no typhoid, dysentery or fever attacks the family. Many persons 
 deliberately attract all the rats in the neighborhood by leaving fruits and vege- 
 tables uncovered in the cellar, and sometimes even the soap is left open for their 
 regalement. Cover up everything eatable in the cellar and pantry, and you 
 will soon starve them out. These precautions, joined to the services of a good 
 cat, will prove as good an exterminator as the chemist can provide. "We 
 never allow rats to be poisoned in our dwelling, they are so liable to die between 
 the walls and produce much annoyance." 
 
 5. Another very Simple Remedy— Not Poisonous.— Take 
 
 equal quantities of rye meal, and unslacked, finely powdered lime, mix well, 
 dry, but water in flat dishes may be set near. Put this on pieces of dry boards, 
 in places which they infest. They will cat it readily, and soon become thirsty, 
 and go for the water which slacks the lime, and the gas destroys them quickly. 
 
 6. Chloride of Lime— Put into their holes and scattered around the 
 cellar, or wherever they trouble you, will absorb moisture, and then throw off 
 chlorine gas, which they do not like, and they generally leave on the double 
 quick. 
 
 7. Tar — Daubed into and around their holes they very much dislike, and 
 will not stay unless they can keep their feet clean; they are a very cleanly ani- 
 mal, and cannot bear to get daubed with any sticky stuff. 
 
488 DR. CHASE'S RECIPES. 
 
 8. Bats, Mice, Boaches, Bugs and other Vermin — to Destroy 
 
 — Phosphorus, 6 oz. ; flower of sulphur, 1 oz. ; cold water, 16 oz., (1 pt.); flower 
 of mustard, 2 ozs. ; brown sugar, 8 ozs. ; rye flower, 13 ozs. 
 
 Directions — First, rub the phosphorus and sulphur together, by adding 
 from time to time 6 ozs. of the water, then the mustard, the balance of the 
 water, sugar, and lastly rye flour, and stir to the consistence of rather a soft 
 paste. Put up in closely covered boxes or jars. Persons desiring to make only 
 small quantities for home use, will take drachms — J^ of the amounts. It is 
 to be spread freely upon slices of bread, and sugar sprinkled over it, and press- 
 ed down with the knife; then the bread cut into small squares and several of 
 them put in different places where the vermin will easily find them. 
 Tumerac or red saunders may be used for coloring by steeping some of the 
 water, if it is being made for sale. 
 
 Remarks — King says, in his Am. Dispensatory, that the above paste is con- 
 sidered the best for the above purposes. It was first published by the Am. 
 Journal of Pharmacy, and may be relied upon. The phosphorus has a ten- 
 dency, of itself, to turn the paste to a reddish shade, in a little time after being 
 mixed. Any of the foregoing plans will give satisfaction. Dr. King's Dispen- 
 satory, I have had nearly 20 years, and always find it correct. 
 
 BATS, BOACHES, ANTS AND MOSQITITOES — Penny- 
 royal, Potash and Cayenne too much for them. — The Scientific 
 American says: 
 
 1. Against Mosquitoes. — If mosquitoes or other bloodsuckers infest 
 our sleeping rooms at night, we uncork a bottle of the oil of pennyroyal, and 
 these animals leave in great haste, nor will they return so long as the room is 
 loaded with the fumes of that aromatic herb. 
 
 2. Bats, to Drive Away. — If rats enter the cellar, a little powdered 
 potash thrown in their holes, or mixed with meal and scattered in their run- 
 ways, never fails to drive them away. 
 
 3. Boaches, Ants, etc., to keep from the Buttery.— Cayenne 
 pepper will keep the buttery and store room free from ants and cockroaches. 
 If a mouse makes an entrance into any part of your dwelling, saturate a rag 
 with cayenne, in solution, and stuff it into the hole, which can then be repaired 
 with either wood or mortar. No mouse or rat will cut that rag for the purpose 
 of opening communication with a depot of supplies. 
 
 1. BOSE, OB SCALE BUGS— A New and Successful Bem- 
 edy for. — At a recent meeting of the California Academy of Sciences, Dr. 
 Gibbons exliil)itod a large bunch of beautiful roses of exceeding fragrance, and 
 in full bloom, which he gathered from a bush in his garden that 2 months be- 
 fore was overrun with scale, or rose bugs, and nearly dead. He applied to it 
 a mixture of crude petroleum and castor oil, daubing it slightly on the leaves 
 and stem, with a small brush, not allowing any to fall to the ground or reach 
 the roots. Rain followed, and the plants were then throwing out their first 
 growth of leaves, to which the scale bugs had been directing their attention. 
 No sign of any scale insect could be seen in the garden. 
 
DR. CHASE'S RECIPES. 489 
 
 Remarks. — He does not give the proportions; but equal parts might be used. 
 I see no use for castor oil at all. I believe the crude petroleum to be the 
 destroyer. See the next receipt for using kerosene to destroy Lice on Plants. 
 I think the kerosene would do as well, or perhaps better, on the rose-bugs than 
 the crude oil, and it can be put on handier with the atomizer than the thicker 
 oil with a brush. These bugs being on the under side of the leaf, the bush 
 must be bent over, or the atomizer carried under the leaves, as tobacco smoke 
 is done, or as the tobocco solution in No. 3. 
 
 2. Lice on Plants— Successful Destroyer.— A correspondent of 
 the California Horticulturist, having exhausted all the known remedies for 
 iiestroying plant lice and other minute forms of insect life which play upon 
 plants, resorted to coal oil (kerosene) which proved a complete exterminator. 
 He says: " I procured from a druggist an atomizer, and filling the bottle with 
 kerosene, sprayed over a camelia to be experimented npon. It was a very dirty 
 plant, branches and leaves covered not only with scale; but with black fungus; 
 a veiy small quantity sufficed to vaporize and cover the entire plant. After the 
 fluid had evaporated and the plant was dry, the scales were found dead, shriv- 
 eled, and partly detached, and with the slightest touch fell off; the black fungus, 
 also, which everybody knows is so tenacious on the leaf, was dried up into a 
 loose powder, which a shake sent to the ground." 
 
 3. Green Lice on Plants, To Destroy.— A writer says: "Steep 
 tobacco in water, and when the liquid is lukewarm, sprinkle the plants thor- 
 oughly with it. Two or three applications will cause them to hasten their 
 going, and generally prove sufficient to rid the plants entirely of them. If it 
 does not, repeat until the plants are free. The natural dried leaf is best, in the 
 proportion of one leaf to a quart of water, but any tobacco will do. The above 
 will not injure the most delicate plant, and is better than smoke, so often 
 recommended. 
 
 Remarks. — This can be applied much the handiest with an atomizer or 
 garden syringe, and if either of these are thoroughly used success is certain. 
 
 4. Rose-Bugs Killed by the Pyrethrum Powder, if Properly 
 Applied. — The Rural New Yorker, among its brieflets, says; "The increase 
 of the rose-bug is killed by pure pyrethrum powder, if blown upon it through 
 a bellows. 
 
 Remarks. — There is not a doubt of this fact, when it is properly applied, 
 i. e., actually brouglit into contact with the bug, as it is a soft skinned mite, 
 and the poison is thus absorbed which must kill it. The only trouble is in not 
 being thorough and careful enough to reach all the bugs. The pyrethrum is 
 also known as the Caucasian or Persian insect powder. It is imported from 
 tliere under these names, and is very effectual in the destruction of insects upon 
 which it is freely blown, except those like squash-bugs, which have a hard shell 
 to protect them, allowing no absorption of the poisonous substances. The tech- 
 nical name of the plant is pyrethrum roseum, from rosa, the rose, arising, proba- 
 bly, from the fact of its destructive power over the rose-bug: at least I so reason, 
 unless its own flames resemble the rose, which is not as likely to have originated 
 its name as the fact of its destructive powers over this insect. 
 
490 DR. CHASE'S RECIPES. 
 
 5. Rose-Bugs Killed in Air-Slacked Lime. — Air-slacked lime, 
 S. M. P. in the Rural Neio Torker, says will kill rose-bugs on grape-vines, 
 blown on in the same way as the pyrethrum powder; then why not kill them: 
 when at home, on the rose? I know it must, if applied thoroughly to reach 
 them all. I should, however not want the lime to lose its strength by very 
 long standing before using If, however, put on too freely, it may turn the 
 leaves yellow, which is the only objection to its use. 
 
 6. Insecticide, or Insects on Plants, to Kill with the Juice 
 of the Tomato Plant. — A writer in the Deiitsehe-Zeitung states that he had 
 an opportunity of trying a remedy for destroying green fly and other insects 
 which infest plants. It was not his own discovery, but he found it among 
 other receipts in some provincial paper. The stems and leaves of the tomato 
 are well boiled in hot water, and when the liquor is cold it is syringed over the 
 plants attacked by insects. It destroys black or green fly, caterpillars, etc. ; 
 and it leaves behind a peculiar odor which prevents insects from coming again 
 for a time. He states that he found this remed}'^ more effectual than fumigat- 
 ing, washing, etc.. Through neglect a house of camelias had become almost 
 hopelessly infested with black lice, but two syringings with tomato plant 
 decoction thoroughly cleansed them. — Gardeners' Chronicle. 
 
 7. Insects on Hot House Plants, as Destroyed in Paris, 
 France. — Baron Rothschild's gardener, at Paris, France, says he destroys all 
 the troublesome insects that may be in the hot-house, hy vaporizing 2 qts. of 
 tobacco juice in the hot-house; and he considers the remedy infallible, and also 
 says it rarely injures the tenderest plants. 
 
 Remarks. — He does not give the strength, but I should say 4 ozs. of tobacco 
 would be plenty for the 3 qts. of the juice, as he calls it; and I should expect 
 the doors ought to be closed also while being done. The vaporizing being done 
 by setting the dish over a charcoal fire, on the plan of a tinman's heater used 
 for heating his soldering irons. 
 
 7. Bugs on Squash and Cucumber Vines, To Destroy with 
 Saltpeter. — The following appeared in the SoutJiern Husbandman: "To 
 destroy bugs on squashes and cucumber vines, dissolve a table-spoonful of salt- 
 peter in a pail of water, put a pint of this around each hill, shaping the earth so 
 that it will not spread much, and the thing is done. The more saltpeter, if you 
 can afford it — it is good for vegetable but death to animal life. The bugs bur- 
 row in the earth at night and fail to rise in the morning. It is also good to kill 
 grub in peach trees — only use twice as much, say a quart to each tree. There 
 was not a yellow or blistered leaf on 13 or 15 trees to which it was applied last 
 season. No danger of killing any vegetable with it. A concentrated solution 
 applied to beans makes them grow wonderfully." 
 
 Remarks. — This same thing has been recommended also by the Wisconsin 
 State Journal, and I have seen an inquiry about the proportion to use, in another 
 paper, which answered 1 tea-spoonful to 1 gallon of water, or 1 table-spoonful 
 to a pail. I do not believe that a J^ lb. to a pail of water would hurt the plants, 
 as saltpeter is nitre, and this is naturally in the soil and is brought to the surface 
 by shading the soil with clover or even with a board. 
 
DR. CHASE'S RECIPES. 491 
 
 8 Bugs on Cucumber and Melon Vines, etc., Simple 
 Remedy. — "For the last five years," says a writer to the Chicago Times, "I 
 have not lost a cucumber or melon ^^ne or cabbage plant. Get a barrel vi^ith a 
 few gallons of gas tar in it; pour water on the tar, always have it ready when 
 needed; and when the bugs appear, give them a liberal drink of the tar-water 
 from a garden sprinkler or otherwise, and if the rain washes it off and they 
 return repeat the dose. It will also destroy the Colorado potato beetle, and 
 frighten the old long potato bug worse than a thrashing with a brush. Five 
 years ago this summer both kinds appeared on my b,te potatoes, and I watered 
 with the tar-water. The next day all Colorados that had not been well protected 
 from the sprinkling were dead, and the others, though their name was legion, 
 "were all gone, and I have never seen one "of them on the farm since. I am 
 aware that many will look upon this with indifference because it is so cheap and 
 simple a remedy. Such should always feed both their own and their neighbors' 
 bugs, as they frequently do." 
 
 Remarks. — The gentleman does not say how many gals, of tar to a bbl. of 
 water. I should say 4 or 5 would be plenty. See oiled-cloth for hot beds; 
 boxes for hills, etc., which protects from bugs. 
 
 9. Hubbard Squash, the Black Bug upon.— To Destroy.— A 
 
 writer, — "M. A. M.," — to the Detroit Post and Tribune, from Mt. Morris, 
 says he destroys these black bugs by putting a shingle on the ground as near 
 the hills as possible, at night, and in the morning scraps the bugs off the shingle 
 into a bucket of hot water. If very thick, repeat 2 or 3 times a day as long as 
 they last. Don't forget; it is a sure remedy. 
 
 Remarks. — I should hardly expect many would crawl under the shingles 
 in the day time, unless the sun was ver\^ hot, as the day is their time of depre- 
 dation; but that in the night they would harbor under the shingle. 
 
 10. Bugs, on Squash, Cucumber and Melon Vines— Kept off 
 with Cayenne; also the Worm from Cabbage. — A farmer by the name 
 of Lynn, writes to one of the papers, that he has succeeded for many years in 
 driving away cucumber and squash bugs from his vines, by dusting cayenne 
 pepper upon them while wet with dew in the morning. He repeats the opera- 
 tion once a week, and finds 5 cents worth sufficient to keep his cucumber, melon 
 and squash vines free during the season. He recently tried it upon the cabbage 
 worm with success. I have no doubt a few tastes of the cayenne would be 
 enough for them. See remarks, also about boxes, after No. 8 above. 
 
 11. Striped Bugs, to Destroy. — Another farmer says: "Saturating 
 ashes with kerosene, and applying a handful in a hill will keep the striped bugs 
 from cucumbers. It is not the bugs that recommend the recipe, but the people 
 who have tried it. It is said to be more effective than a legislative enactment." 
 
 Rt'iihirks. — If it is good for cucumbers, I will also warrant it as good for 
 melons and squashes. 
 
 FUNGUS— In Cellars, to Destroy. — The use of sulphur to destroy 
 fungoid growths in greenhouses and vineries is wdl known to horticulturists. 
 The same remedy may be applied to destroy fungus and mould in cellars, in 
 
492 DR. VIIASE'S RECIPES. 
 
 many of which it exists to such an extent as to damage produce stored there. 
 Take some stick sulphur, generally called brimstone, but 'tis only sulphur in 
 stick form, and place in a pan and set fire to it, on a pan or kettle of coals is 
 the best plan; close the doors, making the cellar as nearly air-tight as possible 
 for a few hours, when the fungi will be destroyed and the mould dried up. 
 Repeat this simple and inexpensive operation every 2 or 3 months, and the cel- 
 lar will be free from all parasitical growth. 
 
 Remarks.— 1 do not know the writer of this item, but I know the plan will 
 accomplish the work. Fungus is a parasitical growth of living bits of animal 
 life, meaning one only of the animals of which fungi is the plural, and means 
 the mass of these actual living growths. 
 
 1. PASTE.— Cement or Mucilage for Labels, Postage and 
 Revenue Stamps, etc. — Soak good glue, 5 oz., in water, 20 oz., for one 
 day; after which add rock candy or loaf sugar, 9 oz., and gum arable, 3 oz.; 
 and when these are dissolved, it is ready to be spread on paper. It keeps well; 
 does not get brittle nor wrinkled, and does not make the sheets stick when they 
 are piled upon each other. — Diiigler's Polytechnic Journal. 
 
 Remarks. — This paper said ' 'parts" instead of oz. The author has made it 
 plain for any one to understand; drachms or pounds can be substituted for ozs. 
 just as well, according to the amount needed. It will be found reliable. The 
 next receipt is from the same journal, and will be found equally reliable for 
 labeling letters, or bottles in damp cellars, as this gum stickum is for stamps and 
 common labeling. 
 
 2. Paste, for Labels for Letters, Newspapers (Used by Print- 
 ers), for Soda-Water Bottles, etc., for Damp Cellars.— "Stir into 1 lb. 
 of paste of glue and ryemeal, spirits of turpentine ^ oz. Labels attached with ■ 
 this paste do not get loose in damp cellars. But if for convenience sake it is 
 desired to gum the labels before using them, add oil-varnish J^ oz, and magne- 
 sia J^ oz. to each lb. of the paste, then gum them." 
 
 Remarks.— See remarks with No. 1. Make a good thick paste, with rye 
 flour, with 2 ozs. glue, first dissolved in the water will be about right. 
 
 3. Mucilage, Simple and Good.— Put nice gum Arabic, ^ lb. into 
 a i^-pt. bottle, then fill it with soft water, and cork. Turn it bottom upwards 
 and shake occasionally for a day or two, or until dissolved, and it is ready to 
 use for putting paper together of any kind. 
 
 Remarks. — I made a quart of it using 1 lb. of the gum some 2 years ago, 
 for use when I had a quotation to put on in writing this book, and although it 
 is sour, still it is just as good as when made. It is said 3 or 4 drops of oil of 
 cloves prevents it souring or moulding. It may prevent mould, but I doubt its 
 preventing it from souring. The souring does not hurt it, nor has mine moulded. 
 Some persons use as much gum tragacanth as they do of Arabic, say 2 ozs. each 
 to }>^ pt. of water. The tragacanth is a little harder to dissolve, and, of course, 
 is a little stronger also (see the next recipe), but the Arabic is good enough for 
 me. This might be called "scrap-book paste," or mucilage, as you choose. I 
 use it upon my little photos which I have for years attached to my letters — put- 
 
DR. CHASE'S RECIPES. 493 
 
 ting it upon the sheets, before I cut them apart — and when dry they never have 
 stuck together, although a book is laid upon them to keep them flat. It is an 
 excellent mucilage. 
 
 Mucilage, for Fancy Work. — Gum tragacanth, 1 oz., corrosive sub- 
 limate, a thimbleful, and soft water, 1% pts. Put into a bottle and let dis- 
 solve, corking tiglitly. Stir occasionally with a stick. As it is poisonous, it 
 should be kept out of the reach of children. The mucilage will keep for 
 months. — Toledo Post. 
 
 Remarks. — The sublimate being poisonous prevents insects from eating the 
 fancy work put together witli it. If it is too thin to suit any one, which I 
 should think it would be, add more powdered tragacanth to suit. 
 
 CEMENT, OR PASTE— New and Strong, That Sticks to 
 Leather, "Wood, Stone, Glass, Porcelain, Ivory, Parchment, Paper, 
 Feathers, Wool, Cotton, Linen, and Even to Varnish.— A new 
 cement which is well spoken of is made by melting in an iron vessel equal parts 
 of common pitch and gutta-percha; it is not attacked by water, and adheres 
 firmly to leather, wood, stone, glass, porcelain, ivory, parchment, paper, 
 feathers, wool, cotton, linen, and even to varnish. — Pansy, Stryker, OJiio, in 
 Blade. 
 
 1. Glue, Liquid, and Moth Glue. — Take any sized bottle, and half 
 fill it with whisky, and put in nice bits of glue to make it, when dissolved, which 
 it will do in two or three days, as thick as molasses. It remains liquid, and is 
 good for any purpose tliat glue is used for. 
 
 2. For the moth glue, dissolve any amount of glue in as little water as 
 possible, by putting it in another dish of water to prevent burning, then add 
 only one-fourth as much nice white sugar, by weight as you use of glue, and 
 when melted pour upon a slightly greased slab, or tin. Used by wetting the 
 glue in the mouth, and touching the parts to be united and holding together a 
 moment. 
 
 3. Glue, Water-Proof.— Best clear glue, ^ lb.; new milk, 1 pint. 
 Directions — Soak the glue in the milk 8 to 10 hours ; then boil, by setting the 
 basin in a pan of water, with nails under the bottom of the basin, to prevent 
 burning. Use as other glue. The casein of the milk aids in resisting damp- 
 ness. 
 
 See 4 and 5 which come from "D. B. M." of Oconomomoc, Wis., to one 
 of the papers. 
 
 4. Glue, to Resist the Action of Water.—" A glue which will 
 resist the action of water is made by boiling best glue, 1 lb. in skim milk, 
 2 qts." 
 
 5. Glue, Very Strong for Veneering and Inlaying. — "Take 
 the best light brown glue, free from clouds and streaks; dissolve in water to the 
 consistence of well-made glue, and to each pL add half gill (2 ozs.) of the best 
 vinegar, and \% ozs. of isinglass." 
 
494 DR. CHASE'S RECIPES. 
 
 5. Glues, Liquid. — "H.," of Mt. Clemens, Mich., in writing to one 
 of the papers, says: " Liquid glue can he made by adding to the ordinary so- 
 lution of glue, for each lb. of glue used, 1 fl. oz. of strong nitric acid." 
 
 6. " Or, take 1 part (oz.) of dry glue, powdered, and 3 parts (ozs.) of 
 commercial acetic acid, which will dissolve the glue without heat." 
 
 Remarks — See " Dr. Chase's Magic Mender," among the cements, which is 
 made with isinglass dissolved in acetic acid, and is very strong. Glass or porce- 
 lain dishes only, can be used with any acid, without dissolving the glues. See 
 also mucilages, cements, etc., for fancy or other work, above. 
 
 7. Glue, Liquid, Simple, and Easily Made. — An excellent glue 
 is made as follows : "White glue, 3 ozs.; good vinegar, 1 gill (4 ozs.) Put into 
 a wide-mouthed bottle, and set the bottle in cold water, letting it come to a boil 
 gradually, and boiling until the glue is dissolved; then add alcohol, 1 oz.; and 
 after this keep corked, for use. — Toledo Post. Good. 
 
 1. WIRE-WORMS— Protection Against for Corn.— I give you 
 my experience with the wire-worm. Being troubled with the little pests one 
 year, I was advised to soak my seed corn in a solution of copperas and saltpeter, 
 using 3^ lb. each to a bushel of ears of common eight-rowed corn. The result 
 was that my seed all grew, and I lost none by the wire-worms, and I never saw 
 corn have so dark and vigorous a color before. Since then I have always 
 soaked my corn 12 hours after being shelled. I do not know as it would affect 
 tlie cut-worm, but I have never been troubled with them since I used the solu- 
 tion of copperas and saltpeter. Neither was I ever troubled with them when I 
 plowed my corn ground in the fall, which I would invariably do on old sod. 
 Some farmers exterminate them by hunting them out in the hill and killing them 
 bj"- hand, but this is slow and tedious, and is liable to be slighted by hired help. 
 An ounce of prevention is worth a pound of cure is a proverb true in this case. — 
 J. B..., in Cotintry Gentleman. 
 
 2. Wire-Worms, Protection Against, as Done near London, 
 Eng., where Soot is Plentiful. — An agricultural writer in the London 
 Land and Water, under the head of "Soot vs. Wire- Worms," says: "I found 
 the wire-worm so abundant in every part of the garden I was set to cultivate 
 that I could scarely grow a potato or a carrot without its being rendered useless 
 by it; and, among the various things I was led to adopt as preventives, soot 
 appeared to be the only effectual remedy. Tliis I applied to potato crops in the 
 following manner: The drills were got ready in their usual way and the sets 
 laid in at the bottom of each drill. The soot was then jjut down upon them in 
 quantity sufficient to cause the drills to assume quite a black appearance. This 
 being done, the drills were closed in the ordinary manner to the natural level, 
 and the work was finished. Wherever soot was applied the crops turned out 
 clean and good ; scarcely a trace of the wire-worms' ravages was to be seen, 
 while those from rows not dressed with soot v/ere quite the reverse, the potatoes 
 being pierced tlii'ough in every direction and fit only for feeding pigs." 
 
 Remarks. — This, of course, would be as good in America as in England. 
 The chimney-sweeps of London make the soot plenty there; but this is not 
 
DR. CHASE'S RECIPES. 495 
 
 followed in our country as closely, notwithstanding its great importance in pre- 
 venting the start of fires. Where the soot can be obtained it is worthy of a trial. 
 
 3. Wire-worms among strawberrj^ vines may be destroyed by a liberal use 
 of wood ashes, or some other form of potash. 
 
 4. Wire-Worms, to Starve, or Destroy, When the Ground 
 is Pull by Summer -Fallow and Salt. — A Michigan farmer writes to 
 the New York 'Tribune, desiring information in relation to the treatment of 
 low river-bottom land, on which he has failed to get a catch of cultivated grass. 
 He says the original sod of wild grass was turned over and a fair crop of buck- 
 wheat grown ; but the seeding of a cultivated grass was a failure, at least in 
 spots. That the next season the land was well prepared and planted to corn, 
 which wire-worms destroyed. To this the agricultural editor of that journal 
 replies : " The corn crop being destroyed by wire-worms is evidence that the 
 same insect destroyed the grass seeding. I have never known any crop to grow 
 uninjured, except buckwheat, on land infested with wire-worms. Weeds and 
 some wild grasses, having a hard and tough root, like the buckwheat, will 
 grow ; but the more delicate grasses and grain crops are destroyed. The best 
 means of getting rid of the worms is to starve them, or they may be otherwise 
 destroyed by the liberal use of salt, say at the rate of two barrels per acre ; or 
 sowing two crops of buckwheat in succession, keeping the land well cultivated 
 ■during the time the crops do not occupy it, so that the worms can find nothing 
 to feed upon, will starve them, as they cannot feed on the buckwheat root, it 
 being too hard. 
 
 " I have in two instances destroyed this insect by a thorough summer-fal- 
 low. A field of some ten acres of flat and mucky land was so full of worms 
 that no crop could be successfully grown. This I desired to cultivate. The 
 land was plowed late in the fall, and the following season plowed four or five 
 times, at intervals, so that nothing was allowed to grow, since which time, 
 some 20 years, no worms have been seen or their work. In another case a 
 field of about 20 acres had been much damaged by them. It was sjimmer-fal- 
 lowed and plowed but three times, with intermediate cultivation with harrow 
 and cultivator, so that nothing grew and no signs of the worm have appeared 
 .since, which was some six years ago, a crop of grain or grass having been 
 grown annually since. I would advise the inquirer to summer-fallow his land 
 •one season in this thorough manner, allowing nothing to grow to feed the 
 worms; then seed, first of October, to grass, of such variety as he desires to 
 raise, without any grain crop with it, and I think he will gain his object of a 
 good seeding." 
 
 Remarks. — Although this edition does not speak of applying salt, the season 
 of summer-fallowing, yet, I should certainly do so ; and by the way, it has 
 been found the refuse salt, which can he obtained at salt-boiling houses, can be 
 got much cheaper than good salt, v/hile it also contains chemical properties 
 which make it much better than common salt as a fertilizer. This has been 
 proved at the Saginaw. Two birds again killed with one stone, where this can 
 
496 DR. CHASE'S RECIPES. 
 
 be attained; and where it cannot, the dirty and refuse salt from pork-packing- 
 houses, is much clieaper than barrel salt. 
 
 5. Cut Worms, to Destroy. — By accident I have discovered a means 
 and time by which to destroy the great garden pest, the cut or collard worm. 
 On picking up a piece of board that lay in my walk-way, a few days ago, I dis- 
 covered several worms. Curiosity led me to turn other boards that lay near. 
 To my great astonishment, when I had turned nearly a dozen, in different parts 
 of the garden, I foimd that I had killed 76 worms and destroyed scores of eggs, 
 which look like little bits of lint cotton rolled up. The next day I searched the 
 same boards, which I had carefully replaced, and killed 78 worms. The third 
 search I found a small collar-head (small cabbage) that had been cut for cows 
 and left hy being overlooked. On examining it, there were found under it and 
 on it 20 worms. My suggestion is to lay boards (pine is the best) about for 
 traps, in the spring, and watch them closely; the saving in yoimg vegetables 
 will be immense. — So'iUiern Plantation. 
 
 Remarks. — Let this destruction of these worms commence as early as the 
 spring opens, and you may consider your cucumbers, cabbages, etc., quite 
 safe. 
 
 6. Cut Worms and Birds, to Prevent Prom Cutting or Pull- 
 ing Corn and Other Grain, by Preparing the Seed Before Plant- 
 ing. — The Ohio Farmer tells us that a horticulturist "prevents all kinds of 
 grain from the ravages of the cut-worm, birds, etc., by dissolving sulphate of 
 iron (copperas) 1 lb. and aloes 1 oz. in water heated to 90 or 95 and sufficient to 
 soak 1 bushel of seed grain in, before planting." The iron and the aloes are 
 too much for them. I think also this would be too much for bugs on cucum- 
 bers, squashes, melon vines, etc. 
 
 1. CUCUMBERS— Fresh for Townspeople, who have only a 
 Small Yard. — A Wisconsin gardener, on the strength of experience, recom- 
 mends townspeople who want fresh cucumbers, to grow them in a barrel half 
 sunk in the back yard, half filled with manure, and the remainder with soil; 
 the seeds planted on the surface, and vines drooping over the sides. 
 
 Remarks. — They do well, I know, by supporting the vines on bushes, al- 
 though planted in the ordinary way in a garden. One writer says they will 
 grow on a trellis as readily as grape-vines. In small gardens this is an object. 
 
 2. Cucumbers, Melons, Cabbage, Tomatoes, etc.— To prevent 
 Bugs from destroying the Plant. — I. For Cucumbei's. — Experience has 
 shown that if a box or frame about 12 inches square, and 5 or 6 inches deep, 
 having neither top nor bottom, is put over each hill of cucumbers when planted, 
 and banked up around the bottom so that the striped bug cannot crawl under, 
 they will never light down in the boxes, and hence, anj- plants thus protected 
 are safe from their depredations. Boxes may be removed before the plants 
 begin to run over them, and be saved for another year. Half-inch stuff is heavy 
 enough for them, if well nailed. See also Oiled Cloth for Hot-Beds; Boxes for 
 Hills; Safe Culture from Bugs, etc., which is only a little more expensive. 
 
DB. CEASE'S RECIPES. 497 
 
 II. For Cabbage, Tomatoes, etc. — In place of boxes, other persons have 
 recommended the peeling of ash, bass wood, or other saplings of about 4 inches 
 in diameter, that will peel, be cut off in lengths of about 4 or 5 inches, and the 
 rings placed over cabbage, tomatoes, or other plants as a perfect protection, 
 securing well at the bottom to prevent their crawling under. When the bark 
 of any suitable tree cannot be got, pasteboard rings, I think, would answer 
 all purposes, tied together to prevent them from opening out. The same as 
 the barks would be. 
 
 III. For Melons, or other plants in hills, use the bark of larger trees. 
 This, the writer claimed to be better than paper, which I had recommended iu 
 one of my former books, as the bark does not soften down by the rains. Boxes 
 will do just as well, if any less trouble to obtain. Either must be pressed a 
 little into the ground so the bugs cannot crawl under. See also insecticide, and 
 other things to destroy insects, bugs, etc. upon plants, 
 
 4. Another plan, and claimed to be safe, is to sprinkle a little fine soot 
 upon cucumber vines, squash, etc., which are liable to be attacked by any 
 insects. If good against wire-worms (which see), why not good against these 
 pests, too? It no doubt is. 
 
 5. Another writer says: "Last season I kept the striped bugs from my 
 cucumber vines by saturating (making perfectly wet) ashes with kerosene and 
 applying a handful to a hill." He does not say, but I think he means to the 
 ground, as they burrow in the ground at night, and, as a writer says in some 
 other place, ' ' they don't come up, or out, in the morning. " They are killed by it. 
 
 6. Cucumbers a Paying Crop.— A correspondent of the Country 
 Oentleman tells us how he makes cucumbers a paying crop. He says: 
 
 " I find cucumbers a paying crop when grown for pickles, and sold either 
 before or after salting — price per hundered the same in either case. I plow as 
 deep as 2 horses can pull the plow, then mark one way 4 feet apart, let- 
 ting the plow run as deep as the ground was plowed. I then put a large shov- 
 elful of good barnyard manure where each hill is wanted, say 4 feet apart, and 
 then thoroughly mix with the soil, making the hills about 2 inches higher than 
 the general surface of the ground. I plant about the middle of June. 
 
 " As soon as the plants get large enough to be out of the way of the striped 
 bug, I thin out to 4 plants to each hill. I cultivate them frequently, and hand- 
 hoe them 2 or 3 times before the vines commence to run. In this vicinity the 
 price ranges from 50 cents to $1 per hundred, and the product of an acre sells 
 from $400 to $800." 
 
 On the same subject a correspondent of the Portland (Me.) Transcript 
 says : 
 
 " In my opinion there is nothing that a farmer can realize so much money 
 from as he can from raising cucumbers. , If they are pickled the right size and 
 well preserved in strong salt pickle, there is always a market for them. Some 
 farmers have already commenced raising cucumbers for the picklers, and are 
 well pleased with the undertaking. The average crop for 1 acre of ground is 
 about 50 barrels, which will bring about $5 a barrel at the factories. Perhaps 
 it will be well to state to the farmers of Maine that on account of the scarcity 
 of cucumbers here hundreds of thousands of dollars go out of this state annu- 
 ally for pickles. Even in Massachusetts and New York the supply does not 
 
 33 
 
498 DE. CHASE'S RECIPES. 
 
 meet the demand and they are compelled to go west for their pickles. Thia 
 state is well adapted to the growing of cucumbers, and they are preferable to 
 those raised in warmer climates." 
 
 Remarks. — Although cucumbers are a paying crop near the cities, yet it is 
 not expected that the general farmer throughout the country would find it so, 
 unless he can make previous arrangements with some of the city dealers, or fac- 
 tories which put up pickles, to buy what he may raise, put up in brine, or salt 
 pickle as above called, which may then prove profitable, after a little 
 experience at first, in a small way. See also the profitableness of onion 
 culture. 
 
 TURNTPS, BEETS, ETC.— To Keep Nicely in Cellars for 
 Winter Use. Applicable to all Kinds of Roots and Large Fruits. 
 
 — All kinds of roots keep better in the cellar by throwing fresh dirt over them; 
 hut turnips and beets especially keep much better for this, as they soon wilt 
 and lose their freshness without it. Put in barrels, if it is too unhandy to 
 tlms cover them on the floor, by putting dirt in the bottom, and a layer every 
 lew inches, the roots not to come out to the sides by an inch at least, and then 
 
 5 or 6 inches of dirt on top. Large casks or boxes will do as well, and be less 
 trouble. Some people do not put any earth in until the barrel is filled to within 
 
 6 inches of the top, then shake in dry sand, or dry road-dust, and cover with 
 the same, or fresh earth. Only such as are wanted for winter use are treated 
 in this way, the others stand in root-pits, ventilated as seen under that head. 
 
 " A cellar," says a writer, " that is cool dry, dark and well ventilated, is 
 the best place for preserving potatoes in large quantities. When smaller quan- 
 tities are to be preserved there is nothing like dry sand. The same may be 
 said of fruits and roots of all sorts. " See below. 
 
 This is fully confirmed by the next item, so far as lemons and oranges are 
 concerned, from a California paper. 
 
 2. Fruit Packing, Lemons, Oranges, Sweet Potatoes, etc., by 
 Sand, Effectual for, as Done at Los Angeles, Cal.—" The citrus, or 
 lemon men, of Los Angeles," says the correspondent, " have made a discovery 
 of great value to Florida." [Then why not to every place, or man who desired 
 to keep fruit, sweet potatoes, etc., any considerable time, for any purpose?] 
 "dry sand," he goes on to say, " is the best packing for lemons and oranges. 
 The fruit must touch the sand. Experience (is our best teacher) warrants 
 keeping for 5 months at least. The dry sand has absorbing power that appar- 
 ently takes up all exudations subject to decomposition, the rind being very por- 
 ous. Naturally the thoughtful mind suggests that, on the same principle, dry 
 sand must have similar preservative effect on other fruits, such as pears, plums, 
 nectarines, apples, and other smooth-skinned varieties." 
 
 Remarks. — Yes, that is just what the principle does teach. If dry sand 
 will keep lemons and oranges for 5 months, it will do the same with apples 
 and the other fruits he names, and sweet potatoes as well, and every other fruit 
 which perishes from the outside from natural dampness or from dampness 
 arising from the rotting of the skin, which is the way most fruits, sweet pota- 
 
DR. CEASE'S RECIPES. 499 
 
 toes, etc., do decay, as well as from slight bruising, which everyone must be 
 careful not to do. 
 
 Root Pits, To Ventilate. — A gentleman of Oswego county, New 
 York, "J. T.," writes to Farm and Fireside, of Springfield, O., of the import- 
 unce of ventilating root pits. He says: "I have found, by costly experience, 
 that it is not safe to pile a great quantity of roots together and cover with earth, 
 unless some means of ventilation is provided, such as by carrying one or more 
 pipes, made of drain tile set on end, or narrow boards nailed together, from the 
 center of the heap to the surface. These pipes may be loosely plugged with 
 straw, which will prevent the entrance of frost. I ouce lost several wagon loads 
 of beets, during a December thaw, by neglecting this precaution." 
 
 Remarks. — This accounts for many "holes" of potatoes and other roots I 
 have seen rotted, undoubtedly, for want of ventilation. I should prefer the 
 small board box, in place of pipes, to run down well into the heap and have 
 holes bored into the sides, to carry off the moisture clear up to the top of the 
 heap, because if there is moisture at the top, the rotting will begin, and thus 
 run downwards, by dripping from the rotting ones, and spoil all. 
 
 1. CONCRETE— Proportions of Cement, Sand and Granite 
 Used in Foundations in the United States and England. — A 
 gentleman of Kansas made inquiry of the Blade for the process of making con- 
 crete, or artificial stone; to which the answer was: "There are various pro- 
 cesses. The immense masses of concrete that form the foundations of the great 
 East River bridge, between New York and Brooklym, are composed of Rosen- 
 dale cement, 1 part (say bushels), 2 of sharp, clean sand, and coarse beach 
 gravel, 4 parts. The gravel was from 1 inch to 2% in diameter. The cement 
 and sand were first mixed with water in a mill, and afterwards mixed with the 
 gravel by means of shovels used by hand. This concrete, it is expected, will 
 last for centuries." 
 
 2. Concrete, Proportions as Used in England. — Cooley, in his 
 Practical Receipts (English), says: " Concrete, proper, is a compact mass, com- 
 posed of pebbles, lime, and sand, employed in the foundations of buildings. 
 The best proportions are 60 parts (bushels or any other measure) of coarse peb- 
 bles, 25 parts of rough sand (meaning clean, sharp sand), and 5 parts of lime." 
 
 Remarks. — Of course, he means water-lime, or, as we call it here, cement; 
 tlie Rosendale, I think, being considered the best. Still, any good article will 
 do. But many houses are built of it in the United States, and in doing so, gen- 
 erally, the jiebbles or gravel are not used as coarse as above given, but finer, and 
 make up for it by putting in coarser stone, from the size of the first, upward; 
 and often flat stone are put in ; but care should be observed in placing these in 
 the frames of plank in which the house is carried up, that these stone are all 
 well imbedded in the mortar or cement, else they weaken, rather than strengthen, 
 the concrete walls. I like the proportions as used in No. 1 best, as it makes a 
 stronger cement, and, especially, should greatly prefer it if I was going to use 
 common stone lime in building a house or other concrete building. Good com- 
 
600 DR. CHASE'S RECIPES. 
 
 mon lime may do well for stables and other small out-buildings; but I should 
 prefer the water-lime or cement for houses in which I expected to live. 
 
 FRUIT, EGGrS, Etc.— Kept well by Cold Storage.— The ;StJ^7i- 
 
 tific American gives us the following practical fact upon this important point. 
 It says the increasing use of cold storage for perishable food stuffs, which are 
 apt to be scarce at certain seasons, is one of the characteristics of the time. 
 Last summer when fresh eggs were plentiful and cheap, a gentleman in Che- 
 nango county, N. Y., stored in a mammoth cooler some 5,000 barrels of eggs. 
 Now they sell in this city as "fresh laid" eggs, at a large profit. As the eggs 
 are removed, the cooler is filled up with ducks and other fowl to be sold next 
 spring. 
 
 Remarks. — This plan is certainly practicable, and has been done for some 
 time past. It is done by means of ice. I think there is a patent on some forms 
 of the coolers, but I have no doubt a good mechanic can get up a plan with an 
 ice house that would be effectual, and not be an infringement. See other Plans 
 of Preserving Eggs also. 
 
 STAMMERING— to Cure. — A gentleman who had stammered from 
 childhood to nearly manhood, gives the plan that cured him, as follows: He 
 says, go into a room where you will be quiet and alone, get some books that 
 will interest but not excite you, and sit down and read 2 hours aloud to your- 
 self, keeping your teeth together. Do the same thing every 2 or 3 days, or 
 once a week if very tiresome, always taking care to read slowly and distinctly, 
 moving the lips but not the teeth. Then, when conversing with others, try to 
 speak as slowly and distinctly as possible, and making up your mind you will 
 not stammer. Well, I tried this remedy, not having much faith in it, I must 
 confess, but willing to do most anything to cure myself of such an annoying 
 difficulty. I read for 2 hours aloud with my teeth together. The first result 
 was to make my tongue and jaws ache, that is while I was reading, and the 
 next to make me feel as if something had loosened my talking apparatus, for I 
 could speak with less difficulty immediately. The change was so great that 
 every one who knew me remarked it. I repeated the remedy every 5 or 6 days 
 for a month, and then at longer intervals until cured. 
 
 Remarks.— li will be found tiresome at first, but, no doubt effectual if 
 faithfully done, observing the rules, to speak slowly and distinctly in after con- 
 versation as well as while reading; and I should think it important also, for 
 some time at least, to keep the teeth shut while talking, as it gives something 
 new to engage the mind in place of the old habit of hesitation which started 
 the habit of stammering. 'Tis worthy of a fair, and if need be a long trial. 
 
 PAPERING.— Making the Paste, etc.— As many people desire to 
 do their own papering, a few hints will not be amiss: 
 
 I. Walls that have been white-washed may be papered by first wetting 
 the walls well with alum water, 1 lb. to 2 gals, of water, and letting dry before 
 papering. 
 
 II. Trim one edge off with the shears, and match the pattern as you cut 
 off the lengths. 
 
DR. CHASE'S RECIPES. 601 
 
 III. Make the paste the day before it is wanted to have it cold when ap- 
 plied to the paper. A gal. or 5 qts. will be needed for a room requiring 13 to 
 14 rolls. Mix a little over 1 pt. of flour into a thin dough, and thin down to 
 to avoid lumps; put then 1 gal. of water into a kettle, and when it boils, pour 
 in the thin, hot batter and stir to avoid burning until it boils again; then pour 
 into a tin pail or pan, and let stand till next day, and if lumpy, strain and 
 press through a coarse muslin, and proceed with the papering. Rub out care- 
 fully with a towel all wind puffs, to avoid wrinkles when dry. 
 
 PLANTAINS, Etc.— To Destroy on the Lawns.— The country- 
 gentleman tells us to destroy these pests by dropping carefully a simple drop 
 of sulpliuric acid into the center of the plant. One drop will do the business; 
 more will be likely to do harm. 
 
 Remarks. — The harm would be In its spreading to kill grass. The best 
 way to do it carefully is to get what druggists call a "dropper." A small glass 
 tube, having one end small and bent, while at the other end is a small rubber 
 bulb; but you must be careful, also, not to take up acid enough to reach the 
 bulb, as it would destroy that as well as the plants; and your clothes or fingers 
 too, if you get it upon them. I like to see the dandelions in blossom; but 
 they spread so fast 'tis well to destroy them. It must be done as soon after 
 they come up as possible, lest they get too large for a single drop. 
 
 Toothache Drops, Japanese, Magical. — To quiet the pains in an 
 aching tooth nothing can excel Japanese Drops, The formula (recipe) is: 
 " Put together equal parts of creosote, chloroform, carbolic acid (liquid), oil of 
 peppermint, oil of cloves, and oil of camphor (camphorated oil, kept by drug- 
 gists). The result is a liquid that will give almost instant relief, if applied on 
 a bit of cotton to the cavity of an aching tooth, and yet is no more fiery in 
 the mouth than oil of cloves would be. The drops smell most strongly of 
 creosote, while peppermint predominates in the taste. It is best to swallow as 
 little as possible of the mixture." — Counti'y Oenileman. 
 
 Remai-ks. — This properly belongs to the Medical Department, but it is too 
 good to lose, and hence I put it here. A little of it might be rubbed on the gum, 
 but if you get too much about the mouth it will irritate it and make it sore. So 
 only wet a small bit of cotton to put in the tooth, not to have an overplus to 
 run out. See also "Headache Cure, Magical." I have found it the most 
 magical of anything I ever tried for the headache. 
 
 Rum Sherbert.— Rub loaf sugar over the rinds of 3 fresh oranges. 
 To 3 qts. of water, add the juice of 1 doz. large oranges; sweeten to taste with 
 loaf sugar (any white sugar will do), using also the sugar rubbed over the 
 oranges; flavor highly with rum, and freeze. Grated pineapple may be added 
 when it is partly frozen, if liked. 
 
 Remarks. — I should like it better as a drink, rather than to freeze and eat. 
 
 1. SCARE-CROWS— How to Make.— Take two small, cheap 
 mirrors, fasten them back to back, attach a cord to and hang them to a pole. 
 When the glass swings the sun's rays are reflected all over the fleld, even if it 
 
502 DR. CHASE'S RECIPES. 
 
 be a large one, and even the oldest and bravest crow will depart precipitately 
 should one of its lightning flashes fall on him. [Good only while the sun 
 shines.] 
 
 II. The second plan, although a terror to the crow, is especially well 
 suited to fields subject to the inroads of small birds, and even chickens. It 
 involves the artificial hawk, made from a large potato and long goose or turkey 
 feathers. The maker can exercise his imitative skill in sticking the feathers 
 into the potato so that they resemble the spread tail and wings of a hawk. 
 It is astonishing what a ferocious looking bird of prey can be constructed 
 from the above simple material. It only remains to hang the object from a 
 tall, bent pole, and the wind will do the rest. The bird will make swoops 
 and dashes in the most threatening manner. Even the most inquisitive of 
 venerable hens have been known to hurry rapidly from its dangerous vicinity, 
 while to small birds it carries unmixed dismay. — Scientific American. 
 
 Remarks. — Take a long potato, and if the boy takes a little pains, he can 
 get up a good representation of a hawk; and the longer the string, the more 
 flopping around there will be to frighten the hens from scratching up the 
 corn. Crows, I hardly think, would be much frightened by this last plan^ 
 A stuffed coat and pants would be better for them. 
 
 2 . Another plan is to string a few kernels of corn on long horsehairs, 
 and place about the corn fields. The crows will swallow some of them and 
 make such a noise of alarm as to drive the others away, while he will con- 
 tinue to scratch his throat to get rid of the corn, or rather the hair, which 
 is said to rid the field of them for the season. It is easily tried. 
 
 3. Hawks and Owls, Best Way to Catch.— Set a pole, 15 feet 
 high, or thereabouts, in a place near where the chickens are kept, and fasten 
 a steel trap on the top and set it, so that when they light on it which they 
 will do, it takes them, "sure pop," every time. 
 
 STORING CELERY — For Spring ITse.— The Germantown Tele- 
 graph says: "We have tried most ways, but prefer this one, followed for many 
 years. A trench is dug from 12 to 15 inches in depth and as long as may be 
 suitable. Place the roots in this singly, side by side, at an angle — that is, 
 leaning somewhat ; three inches of soil are packed against them : then another 
 line of stalks, until the bed is as large as may be convenient for covering, when 
 another, if required, can be made. The soil should be added until within 6 
 inches of the top of the stalks; then a layer of straw, then a layer of dry leaves; 
 the whole to have a good board covering, to keep out water. Of course, rather 
 high ground for the bed, or beds, should be selected, and a trench dug around 
 the bed deeper than the bottom of the celery trenches, so made as to be sure to 
 carry off all the water. If this plan is followed strictly, all others may be aban- 
 doned, as the celery will keep not only till spring, but as long in spring as may 
 be desired, if it is not all eaten beforehand." 
 
 FLY POISON. — Arsenate of potassa, 1 oz. ; red lead, }4 oz. ; sugar, 5. 
 ozs. Mix well together, bottle and cork for use, and label Poison. 
 
DE. CHASE'S RECIPES. 503 
 
 Directions — Put a suitable quantity on plates, moisten with water and 
 place where they are thickest. It is very destructive because very poisonous, 
 yet so pleasant to the taste of the fly, they ' ' go for it " quickly. 
 
 FLY STICKUMPAST — Not Poisonous.— Melt rosin, 6 ozs., in a 
 tin cup, then put in lard, 1 rounding table-spoonful, as a woman takes it up for 
 shortening, or about 2 ozs. , which should make it like very thick molasses whea 
 cold. Spread upon rather stiff paper with a little flat piece of wood or a knife, 
 and place about the shelves, rooms, etc. If a knife is used to spread it, heat 
 the knife over the tire when it will all wipe off with a piece of newspaper or 
 cloth. It will hold all that light upon it, and the more that light the more will 
 conie, thinking something good has been found. It holds them fast. Place 
 a paper over the cup to keep flies out when it is set away. 
 
 LEGITIMATE BUSINESS — To be Stuck to if You Would 
 Avoid Failure. — There so very many failures, I desire to say a word, if 
 possible, to those who mean to do the right thing, to enable them to be success- 
 ful, hence with some modification by myself on some points, I five the follow- 
 ing sensible article of some writer, I know not who, but I do well know if business 
 men will be guided by it, i. e., stick to their legitimate business, keeping all 
 their capital in it, necessary to carry it on, there will not be one failure where 
 there is now a score. 
 
 " Well-directed energy and enterprise are the life of American progress; 
 but if there is one lesson taught more plainly than others by the great failures 
 of late, it is that safety lies in a legitimate business. No manufacturer, trader, 
 or banker has any right to be so energetic and enterprising as to take 
 from his legitimate business the capital which it requires to meet any emergency 
 which may arise. 
 
 "Apologies are sometimes made for firms, or persons, who have failed, by 
 referring to the important experiments they have aided, and the unnumbered 
 fields of enterprise where they have freely scattered their money. We are told 
 that individual losses, sustained by those failures, will be as nothing compared 
 with the benefits conferred on the community by their liberality in contributing 
 to every public work. There is little force in such reasoning. A man's rela- 
 tions to a creditor are vastly different from his relations to what is called the 
 public. The demands of the one are definite, the claims of the other are just 
 what the ambition and legitimate means of the man may make them. 
 
 " The histories of honorable, successful business men unite to exalt the im- 
 portance of sticking to one legitimate business, and it is most instructive to see 
 that, in the greater portion of the failures, the real cause of disaster was the 
 branching out beyond his legitimate business, in the taking hold of this and 
 that tempting offer, and, for the sake of some hoped-for gain, venturing where 
 they did not know the ground, and could not know the pit-fall until in it." 
 
 Wages— Table Showing the Rate, from $2 to $25 a Week, 10 
 Hours Per Day, Also Hate Per Day and Hour.— This table is so care- 
 fully worked out a mere glance shows the desired amount : 
 
504 
 
 DR. CHASE'S RECIPES. 
 
 Per 
 
 Fire 
 
 Four 
 
 Three 
 
 Two 
 
 One 
 
 Half 
 
 Fourth 
 
 One 
 
 AYeek. 
 
 Days. 
 
 Days. 
 
 Days. 
 
 Days. 
 
 Day. 
 
 Day. 
 
 Day. 
 
 Hour. 
 
 $ 2.00 
 
 $1.6633' 
 
 $1.33% 
 
 $1.00 
 
 $ .66% 
 
 $ .33% 
 
 $ .16% 
 
 $ .8% 
 
 $ .3% 
 
 2.50 
 
 2.083;^ 
 
 1.66% 
 
 1.25 
 
 .B3% 
 
 .41% 
 
 .21 
 
 .10% 
 
 .4 
 
 3.50 
 
 2.9i% 
 
 2.33% 
 
 1.75 
 
 1.16% 
 
 .58% 
 
 .29 
 
 .14% 
 
 .6 
 
 4.00 
 
 %.m% 
 
 2.66% 
 
 2.00 
 
 1.33% 
 
 .66% 
 
 .33% 
 
 .16% 
 
 .6% 
 
 4.50 
 
 3.75 
 
 3.00 
 
 2.25 
 
 1.50 
 
 .75 
 
 .37% 
 
 .183^ 
 
 .7^ 
 
 5.00 
 
 4..\Q% 
 
 3.33% 
 
 2.50 
 
 1.66% 
 
 .83% 
 
 • .41% 
 
 .21 
 
 .8% 
 
 5.50 
 
 4.58.^^ 
 
 3.66% 
 
 2.75 
 
 1.83% 
 
 .91% 
 
 .46 
 
 .23 
 
 .9 
 
 6.50 
 
 5.41^3' 
 
 4.33% 
 
 3.25 
 
 2.16% 
 
 1.08% 
 
 .54 
 
 .27 
 
 .11 
 
 7.00 
 
 5.831^ 
 
 4.66% 
 
 3.50 
 
 2.33% 
 
 1.16% 
 
 .58% 
 
 .27 
 
 .n% 
 
 7.50 
 
 6.25 
 
 5.00 
 
 3.75 
 
 2.50 
 
 1.25 
 
 .62% 
 
 .31 
 
 •12% 
 
 8.00 
 
 6.66% 
 
 5.33% 
 
 4.00 
 
 2.66% 
 
 1.33% 
 
 .66% 
 
 .33% 
 
 .13% 
 
 9.00 
 
 7.50 
 
 6.00 
 
 4.50 
 
 3.00 
 
 1.50 
 
 .75 
 
 .37% 
 
 .15 
 
 10.00 
 
 8.33lr^ 
 
 6.66% 
 
 5.00 
 
 3.33%^ 
 
 1.66% 
 
 .83% 
 
 .41% 
 
 .16% 
 
 11.00 
 
 9.16% 
 
 7.33% 
 
 5.50 
 
 3.66% 
 
 1.83% 
 
 .91% 
 
 .46 
 
 .18% 
 
 13.00 
 
 10.83% 
 
 8.66% 
 
 6.50 
 
 4.33% 
 
 2.16% 
 
 1.08% 
 
 .54 
 
 .21% 
 
 14.00 
 
 11.66% 
 
 9.33% 
 
 7.00 
 
 4.66% 
 
 2.33% 
 
 1.16% 
 
 .58% 
 
 .23% 
 
 16.00 
 
 13.33% 
 
 10.66% 
 
 8.00 
 
 5.33% 
 
 2.66% 
 
 1.33% 
 
 .66% 
 
 .26% 
 
 17.00 
 
 14.16% 
 
 11.33% 
 
 8.50 
 
 5.66% 
 
 2.83% 
 
 1.41% 
 
 .71 
 
 .28% 
 
 19.00 
 
 15.83% 
 
 12.66% 
 
 9.50 
 
 6.33% 
 
 3.16% 
 
 1.58% 
 
 .79 
 
 .31% 
 
 20.00 
 
 16.66% 
 
 13.33% 
 
 10.00 
 
 6.66% 
 
 3.33% 
 
 1.66% 
 
 .83% 
 
 .33% 
 
 21.00 
 
 17.50 
 
 14.00 
 
 10.50 
 
 7.00 
 
 3.50 
 
 1.75 
 
 .87% 
 
 .35 
 
 22.00 
 
 18.33% 
 
 14.66% 
 
 11.00 
 
 7.33% 
 
 3.66% 
 
 1.83% 
 
 .91% 
 
 .36% 
 
 23.00 
 
 19.16% 
 
 15.33% 
 
 11.50 
 
 7.66% 
 
 3.83% 
 
 1.91% 
 
 .96 
 
 .38% 
 
 25.00 
 
 20.83% 
 
 16.66% 
 
 12.50 
 
 8.38% 
 
 4.16% 
 
 2.08% 
 
 1.04 
 
 .41% 
 
 INTEREST— Simple and Easy Rules to Compute.— For find- 
 ing the interest on any principal for an}' number of days. [Tlie answer in each 
 case being in cents, separate the two riglit-hand figures of answer to express in 
 dollars and cents]: Four per cent. — multiply — the principal in all cases — by the 
 number of days, and divide by 90; 5 per cent. — multiply by number of days, 
 and divide by 72; 6 per cent. — multiply by number of days, and divide by 60; 
 7 per cent. — raultiplj^ by number of days, and divide by 50; 8 per cent. — multi- 
 ply by numl)er of days, and divide by 45; 9 per cent. — multiply by number of 
 days, and divide by 40; 10 per cent. — multiply by number of days, and divide 
 by 36; 12 per cent. — multiply hj number of days, and divide by 30; 15 per 
 cent. — multiply by number of days, and divide by 24: 18 per cent. — multiply 
 by number of days, and divide by 20; 20 per cent. — multiply by number of 
 days, and divide by 18; 24 per cent. — multiply by number of days, and divide 
 by 15; without regard to fraction or remainder in any case; may add, however, 
 the interest to the amount foimd for anj' fractional part of a dollar, if any such 
 is found in the note or principal. 
 
 1. STRAWBERRIES.— To Raise Large and Abundant.— We 
 
 have known .stnnvlxTry growers to have the soil for strawberry plantations 
 .spaded 2 feet deep, and to apply 100 two-horse wagon loads of good stable man- 
 ure per acre, before a plant was put out. Then during the first season the soil 
 
DR. CHASE'S RECIPES. 505 
 
 between the rows was stirred at least every 2 weeks, and in the fall the entire 
 ground and plants were entirely covered with bog hay, which protects them in 
 winter, and this mulch was left on the following season, not only to keep the 
 berries clean but also to keep the soil moist underneath. Slaughter house ma- 
 nure of the rankest kind is also used for this purpose, and the growth of vine 
 which follows, and the size of fruit would certainly astonish any man who was 
 not in the secret as to how the thing was done. This is the way in which new 
 sorts are treated by professionals who expect to make a show of their pets at 
 exhibitions or elsewhere. — Phonograph, Colby, Wis. 
 
 Remarks. — If this is the plan to show off their pets, it is the plan to raise them 
 on generally. The deeper working of the soil, (see No. 3), and heavy manur- 
 ing pay, also the covering or mulching with cheap hay, to avoid the soil getting 
 upon the berries, and also the keeping of the ground moist, and weeds from 
 growing. 
 
 2. Strawberry Growers— a Hint— Kind's to Plant with Wil- 
 son's Albany. — A correspondent of the Fruit Recorder, (see No. 4), complain- 
 ing that Wilson's Albany toward the last part of the season run small in the 
 size of the berry, and that rich soil and good cultivation do not change this 
 habit, is told to plant amongst the Wilsons every third or fourth plant of 
 Charles Downing, Colonel Cheney or Jucunda, all of which are in their prime 
 toward the last run of the Wilsons. This proportion of these large sorts mixed 
 in with the Wilsons will give a fine appearance to the fruit, and make them sell 
 well to the last. 
 
 3. Strawberry Culture— Kinds, and How to Grow Them.— 
 A correspondent of the Post and Tribune says: "Any one can raise straw- 
 berries who can grow corn or garden vegetables; yet few attain to perfection 
 in strawberry growing. 
 
 I. The first requisite is a deep, rich bed. 
 
 II. The second requisite is good plants, and of kinds which will bear fruit 
 without some other variety to fertilize them. If the Col. Cheney is planted 
 alone very little fruit will be had, because this is a pistillate variety; so is the 
 Green Prolific, and these varieties require the presence of some staminate sort 
 to fertilize them. The Wilson's Albany is a good staminate sort, and bears 
 fruit without the aid of any other variety, except to get larger berries the last 
 of the season as in No. 2. It is the best kind for general planting. A good 
 variety to plant beside the Wilson is the Green Prolific. 
 
 III. Thirdly, after the plants are done bearing, the tops shoiild be mown 
 off close, or cropped with a sharp knife. This prevents the plants throwing 
 out runners .so freely, and thus avoids the tendency to become matted together; 
 it causes a strong growth of roots, and gives new, fresh and healthy foliage. 
 It is almost equal to rene\vingthe bed, because the plants are not taxed to support 
 a new generation. 
 
 IV. Lastly, strawberries need the earliest culture possible in the spring. 
 The beds ought then to be covered with manure or hay, to keep the soil cool 
 
606 DR. CHASE'S RECIPES. 
 
 and damp, and to prevent the growing of weeds. With these points attended 
 to, large crops will reward the grower. 
 
 Remarks. — The author agrees with this gentleman, except in the spring 
 culture. I believe it is a conceded fact, generally, that the culture, manuring and 
 putting on hay, or straw, or sawdust, should be done in the fall. The manure 
 spaded or forked in, and the straw or other covering put on, so the fall rains 
 and the melting of the snow in the spring will carry the virtue of the manure 
 well among the roots, and, consequently, give a better crop. In such a 
 case as given in the next, where no time could be given in the fall to do as these 
 did, I would take time to put on a good covering of straw, or marsh 
 hay, if plenty, which is no doubt best, as it is not so likely to blow off, after 
 being wet by the rains. 
 
 4. Strawberries, Killing Weeds Among.— The Palmyra (N. Y.) 
 Fruit Recorder, upon this subject says: " One of the finest yields of strawberries 
 we ever saw was years ago on an old bed of Early Scarlet, grown on the farm 
 of a brother-in-law. It had been kept clean up to July, when the press of farm 
 ■work prevented any further attention to it, and the vines run helter-skelter and 
 weeds grew freely, so that by December it was a complete mat of vines and 
 weeds. We recommended setting fire to it, which was done, and quickly 
 burned over. In the spring the vines started freely, and soon covered the sur- 
 face with their green leaves, and from about one-third of an acre, nearly 50 
 bushels of splendid fruit was gathered. You can do this, and if the weeds are 
 not sufficiently scattered over it to burn over the entire surface, scatter a little 
 straw or hay over the vacant places. The fire destroys the seeds of weeds but 
 does no harm to plants." 
 
 Strawberries, Liquid Manure for, "While Growing.— I filled a 
 half-hogshead with rainwater, and put into it a J4 lb. aqua ammonia and }^ lb. 
 common niter (saltpeter). When the strawberry plants were blossoming out I 
 gave them a sprinkling of the solution at evening twice a week until the fruit 
 was nearly full size. The result was double the amount of fruit on those where 
 the liquid was applied to what was obtained from those right alongside upon 
 which none of the liquid was applied. — Fruit Record. 
 
 Remarks. — With all these points, I think any one can raise strawberries, as 
 No. 3 puts it, if they will pay reasonable attention; and if extra attention, they 
 ■will get extra crops. 
 
 RASPBERRY CULTURE — How to Prepare The Ground.— 
 The richer the soil naturally, that can be given to them the better, then, one 
 writer says, "The ground is prepared as you would for a crop of sugar beets 
 (that is, deep ploughing and plenty of manure), using plenty of old manure and 
 plowing deeply as possible: Shallow culture will not do for raspberries as the 
 roots require coolness and moisture. Without these conditions, in dry seasons 
 the crop will not perfect itself. The plants are usually set 4 feet apart each way, 
 though some cultivators prefer 6 feet one way and 3 feet the other. " 
 
 2. Keeping Clear of Weeds the Two First Seasons, then 
 Mulching or Covering. — C. Engle of Paw Paw, Mich, says: "Rasp- 
 
DR. CHASE'S RECIPES. 507 
 
 berries should be hoed and kept well cleaned from weeds the first two seasons 
 after setting. After that a very good and easy way to tend them is to cover 
 the surface, between the vines, with some kind of coarse litter, (straw or marsh 
 hay is first rate), 5 or 6 inches in depth. Tliat will prevent the weeds from 
 growing, and keep the ground cool and moist. I have treated a patch in that 
 way for 7 years past, (adding an additional light coating every spring), and see 
 no dimunition in quantity or quality of the fruit. They do eoually as well in 
 the dryest season. I do not know that it would be practicable on a large plan- 
 tation, but for a small patch it is just the thing." 
 
 Remark.1. — If it is just the thing for a small patch, 'tis just the thing for a 
 large one, if you desire to have it pay big. Undertake no larger field than you 
 can do well, then you may reasonably expect it to do well. If you have not 
 mulch enough to cover all the ground, let the hills be well mulched with man- 
 ure; and if considerable straw is in it, 'tis so much the better, for the roots 
 must be covered, if you expect large yields. 
 
 3. The Kind to Raise. — The McCormick, also called the Mammoth 
 Cluster Raspberries, is becoming one of the leading varieties among the black 
 caps. T. T. Lyon says it is the largest, most vigorous and productive of them 
 all. Charles Downing says: "It has stronger and more vigorous canes, has 
 fewer spines, and is the largest, best and most productive Black Cap we have 
 seen." 
 
 Remarks. — There may from time to time be varieties brought out that will 
 eclipse the McCormick. Let everyone engaged in the business look well to 
 this in obtaining plants or canes, as everyone wants the best. 
 
 Even now, 1884, the Rural New Yorker in its brieflets suggests Shaffer's 
 Colossal as a large berry, combining a pleasant acidity with the true raspberry 
 flavor among the black caps; and the Crimson Beauty or Hansell as the earliest 
 red- and the Sneider among blackberries to take the place of a part, at leasts 
 of the Kittatinny's. being more fruitful, and far more hardy; certainly good 
 qualities to recommend it. And so may improvements go on. 
 
 4. Pinching Off, or Cutting Back the Leaves, the Best Way 
 — Those that understand the cultivation of the raspberry consider it the best 
 way to pinch off when 3 or 4 feet high, according to the richness of the soil, 
 else to cut back as soon as they reach 5 or 6 feet high, which certainly tends to 
 make them more stocky, and to produce much stronger, lateral or side branches, 
 which should also be pinched off or cut back, to insure a larger berry, and a 
 larger yield of fruit. 
 
 5. Blackberries — And red raspberries need much the same treatment 
 as the black caps. 
 
 Gardening in a Hogshead.— Sometime ago Mr. G. L. Record, of 
 this city bored holes in rows around a hogsliead, at a regular intervals, 6 inchea 
 apart, filling the hogsliead with eartli, and set a strawberry plant in each one 
 of the lioles, beside putting a number of plants on top. There are 100 plants 
 gi-owing from the sides of this novel Garden, which are now in full beauty and 
 bloom, having a prolific growth of berries, and looking remarkably thriving 
 
508 DR CHASE'S RECIPES. 
 
 and healthy. Some of the berries are ripe, and have attained great size, one 
 measuring 3 inches in circumference. — New Orleans Times-Democrat. 
 
 Remarks. — I have seen cucumbers growing in, or rather on top of kegs 
 filled with rich earth, so I know the thing is practicable for those who have only 
 a small yard and no garden. 
 
 Finger Marks Quickly Removed from Mirrors, Win- 
 dows, etc. — Putting a few drops of ammonia on a cloth will do the work admir- 
 ably. The same also from doors about the locks and latches. Take the cloth 
 in such a way as not to irritate the fingers with the strong ammonia. See 
 "Ammonia — Its Uses, etc." 
 
 BRIMSTONE— A Disinfectant After Deaths from Cholera, 
 Also an Exterminator of Bed Bugs, Roaches, etc. — L. H. Spear, 
 in the Rural Neio Yorker, makes the following statement upon this subject, 
 which will be found reliable. He says: "The 'Epidemic of Cleanliness,' as 
 the present effort to prevent cholera has been called by those who have the sani- 
 tary condition of our great cities in charge, mentions, among numerous 
 preventives of malarial poison, the burning of brimstone in houses, and I 
 iloubt if any who hastily read the various directions for fumigating dwellings, 
 know half the merits of this agent. A distinguished chemist once said of it: 
 * While other disinfectants act for a time, so as to seem to destroy bad odors, 
 they chiefly cover tliem up, but brimstone kills them.* All housekeepers should 
 also know that by burning brimstone in a room infested with bugs, it will kill 
 them. Put burning charcoal into a kettle and sprinkle a 34 lb. of powdered 
 brimstone over it. Close all windows and doors for an hour or more, when 
 they can be re-opened. 
 
 Remarks. — Let any one who thinks this will not kill the bed bugs, roaches, 
 etc. , even in the cracks and crevices of the walls, pass a lighted sulphur match 
 under his nose, and then judge if he could stand it an hour? If the cholera 
 visits your neighborhood, wliich it is almost certain to do at some time, this 
 should be done to every room in which a cholera patient dies; and may be done 
 at any time in rooms where these pests have got a lodgement in the cracks of 
 old walls. It is recently claimed that even cholera is caused by a living mite or 
 "microbe," as they call them, and, therefore, the burning of the powdered 
 brimstone, is sure death to them, and that no further spreading of the disease 
 is possible. 
 
 Cess Pools Disinfected Instantly.— Prof. Thos. Taylor reports that 
 1 table-spoonful of spirits of turpentine in 1 pail of water will disinfect an 
 ordinary cess pool instantly, and that in the sick chamber it will prove a power- 
 ful auxiliary against germs and bad odors. 
 
 Remarks. — Then, I think, 2 or 3 spoonfuls to the pail of water would be 
 equally effective for a water-closet — privy. 
 
 Oil on the Water has Enabled Vessels to Outride Storms 
 
 at Sea.— The schooner George Sherman was reported. May 30, 1884, by the 
 Chicago papers, to have ridden out the gale on Lake Michigan that week by 
 pouring on the water 12 gallons of linseed oil, which calmed the waves for a 
 
DR. CHASE'S RECIPES. 509 
 
 distance of half a mile fron the ship. This is, no doubt, true, but wonderful 
 all the same — one of the mysteries of nature — Nature's God. 
 
 Remarks. — If sailors do not have opportunity to read this, their friends 
 may, and communicate it to them. 
 
 INKS, Black. — Inks of late years are mostly made from the analine col- 
 ors, which have been brought to such perfection as to make good ink, by put- 
 ting the right amoimt of powder to the certain amount of soft water. John B. 
 Wade, No. 40 Murray street, New York, deals in them, but druggists can fur- 
 nish them anywhere, and others will of course soon deal in all these colors. 
 
 1. The black is made by using what is called "nigrosine" or black ana- 
 line, 1 oz. to water 1 gal. 
 
 II. Violet, which is a very popular color, is made by using Hoffman's 
 violet, 3 B., 1 oz., water 1 gal. Directions — Dissolve the powder with a lit- 
 tle alcoliol or boiling water; and if desired to use as a copying ink, sugar and 
 gum Arabic, in the proportions given in the black ink from mit galls and log- 
 wood below. 
 
 III. Blue is made by using Lieman soluble blue, 3^ oz, to water 3 gals. 
 
 Remarks. — I have these receipts from a nephew of mine, and have not per- 
 sonally tested them, but I have others (see below as to 3 of these colors). Still 
 it looks to me this would be rather pale, then try i^ gal. of water only to the 3^ 
 oz. of the soluble blue, and if this is darker than needed take a tea-spoonful of 
 it and add a tea-spoonful of water, this would be equivalent to 1 gal., and so if 
 it takes 3 tea-spoonfuls of water to make the desired shade, it will take the full 
 3 gals. This will be better than if I had tested it myself, as it puts so many 
 upon a plan to experiment for themselves. 
 
 Bluing for Clothes. — And by the way now this soluble blue is just 
 the thing to make bluing for clothes being washed. But where the common 
 soluble blue or Chinese blue is kept and used by painters, we put 1 oz. to 1 qt. 
 of water, then a table-spoonful or two is enough for a tub of clothes, the woman 
 judging for herself the depth of shade, putting in more or less to suit. 
 
 IV. Red ink is made with cosine T. extra, or J. yellowish shade, J^ oz. to 
 water 1 gal. 
 
 V. Green is made very nice, by using methyl green, B. bluish dark shade, 
 J^ to 1 oz. to water 1 gal. 
 
 Remarks. — I think all the powder should be dissolved in a little alcohol, 
 else boiling water as with the violet No. 2. These are all analine inks, or col- 
 ors, although they have different names to distinguish them. The nephew that 
 sent me these recipes also sent writing done with the red, black, and the violet. 
 They were as nice shades as could be desired. Any one can make as dark, 
 deep shade as they may choose by first using only half the water, then adding 
 more as they prefer. 
 
 2. Black Ink, Witli Nut Galls and Logwood for Writing and 
 Copying. — Inks made from the nut galls alone as the coloring agent are not 
 as good a black as those made with the addition of logwood chips; hence we 
 say : Logwood chips, 1 oz. ; nut gaUs in coarse powder which have not been 
 
510 DR. CHASE'S RECIPES. 
 
 eaten by moths or worms, % lbs. ; purified copperas, 3 ozs. ; acetate of copper 
 (verdigris), J^ oz. ; pulverized sugar, 3 ozs. , and gum Arabic, 4 ozs. ; soft water 
 1 gal. If not to be used as a coppng ink no sugar need be used and only 2 or 
 3 ozs. of the gum Arabic to hold the colors suspended in the ink else they 
 settle. Directions — Boil the logwood chips in the water for an hour or two, 
 or as long as a woman would boil it for coloring; when cool, strain, mak- 
 ing up for evaporation with more hot water; bruise the best blue galls, 
 coarsely and put over the fire again till it begins to boil, adding the other arti- 
 cles and set away until it acquires the desired blackness, strain and bottle 
 for use. 
 
 Remarks. — If properly made it is a black ink, at once, and all the time, 
 does not fade, and is therefore suitable for all records. The others are cheaper, 
 and a little less trouble to make, but do not give permanent satisfaction. 
 
 3. Black Copying Ink, Cheap. — Ex. of logwood, % oz. ; alum, 
 powdered, 160 grs.; bi-chromate of potash, 48 grs.; soft water, 1 pt. Direc- 
 tions — Dissolve the ex. and other drugs in half of the water, and percolate 
 the rest of the water through the drugs. 
 
 Remarks. — This percolation is the same as straining, only it is done through 
 filtering paper in a glass funnel or tunnel, by druggists, the paper can be got of 
 the druggist, and put into a common tin tunnel, such as used in almost every 
 family in the country, the puckering of the paper as it is pressed down into the 
 tunnel lets the fluid run down readily. This receipt is the same as one of the 
 best druggists in Ann Arbor, Mich., uses." If not wanted for copying, add water 
 to give the desired shade, and to make it flow more freely as a general writing 
 ink. It is cheap and good. See also an ink for school children, also cheap, and 
 flows easily. 
 
 Ticket Writer's Glossy Ink. — To any good ink, 4 ozs., add gum 
 Arabic, J^ oz. Let stand in a warm place, and shake frequently. When dis- 
 solved, if too thick, add more ink, if too thin, more gum. It vvill produce a 
 fine glossy letter; blue, red or other colors work with equal satisfaction. — 
 Oracle, Ont. 
 
 INDELIBLE INK— For Marking Clothing, To Write With 
 a Pen. — I. Ink, into an ounce bottle, put nitrate of silver, (lunar caustic), 1 dr. ; 
 gum Arabic, clean and white, 3 or 4 pieces the size of a common pea; then fill 
 % full with soft water. This ought to be in a dark-colored, glass-stoppered 
 bottle. Else it must be kept in a dark place when not in use. This is the ink 
 proper; but to make it permanent, we have to first use a pounce, which also 
 prevents the ink from spreading in the cloth, as follows: 
 
 II. Pounce — Into a 4 oz. bottle put sub-carbonate of soda, 2 drs.; fill 
 with water. Directions. — Wet the places to be written upon witli the pounce, 
 and iron smooth with a properly heated iron; then rub hard over the same spot 
 with the end of a tooth brush handle, to polish, that the writing may be done 
 nicely with the ink, using only a quill pen; llien pass the hot iron over the 
 writing to dry, and set the ink, else dry in the sun. This, if properly done 
 makes it perfectly indeUble. — Indian DomesHc Economy. 
 
DB. CHASE'S RECIPES. 5H 
 
 Indelible Ink, Quickly and Cheaply Made.— A correspondent 
 of the Detroit Free Press Household, gives us the following very simple home 
 made way of making the ink and doing the work, and I will guarantee it will 
 prove satisfactory. She says: 
 
 I. Rain water, 1 table-spoonful ; vinegar, J^ tea-spoonful lunar caustic, drug- 
 gists keep this in small sticks, a piece 3 inches long; put all in an ounce 
 bottle, and shake occasionally till dissolved. Keep in a dark place. 
 
 II. DiUECTiONS. — To each tea-spoonful of milk — needed to wet the places 
 upon which the name is to be written — dissolve a piece of baking soda as large 
 as a grain of corn; iron it smoothly, and write the name with a quill pen with 
 the ink immediately. 
 
 Remarks. — Dry with the hot iron or in the sun, as in No. 1. In the same 
 communication the lady said: Common soda, (the same as baking soda), in 
 powder, with a damp cloth, and a brisk rubbing, is the best thing to clean tin- 
 ware, rubbing it dry. 
 
 INK, INDELIBLE— To Mark with a Plate.— Dissolve pure 
 sulphate of iron, (pure copperas), 1 lb. in acetic acid, 1}£ lbs., and add precipi- 
 tated carbonate of iron, (sesquioxide), 1 lb., and stir till they combine. This 
 should be done in an iron kettle over a slow fire. Then put in printer's varnish, 
 3 lbs., and fine book ink, 2 lbs., and stir till well mixed; and to complete it add 
 sethiops-mineral (black sulphuret of mercury), finely pulverized and sifted, 1 lb. 
 mixed in thoroughly. 
 
 Remarks — This I obtained from an old stencil plate cutter, who had made 
 and sold it many years. He said this would fill nearly 1,000 1 dr. bottles 
 which he sold for 25 cts. each. The sulphuret of mercury gives it its indeli- 
 bility. If you use ozs. in place of lbs. it will make about 60 bottles. If drs. 
 are used instead of ozs. you will have only 7 or 8 bottles. Now suit yourself 
 as to tlie amount you will make. Of course, to be kept corked. 
 
 COLORING FOR DOMESTIC USES.— As the " Diamond," dyes, 
 analine and otlier colors are being so considerably used in coloring, at the time 
 of writing this book, I shall only give a few recipes for those purposes, which are 
 vouched for mostly by ladies who have used them, some of them yearly for 20 
 years, suitable for woolen, silk, cotton, carpet rags, dresses, etc. 
 
 Black on Dress Goods.— From a lady who has used it yearly for 20 
 years. In an iron kettle put warm water enough to cover 15 yards dress goods. 
 In this dissolve ex. of logwood, 4 ozs. ; blue vitriol, 2 ozs. ; copperas, 1 oz. Be 
 careful to have the ex. well dissolved. Of course everything should be dis- 
 solved, but the ex. dissolves slowly. Wet the goods thoroughly, then put into 
 the dye, and let simmer slowly, stirring and handling often, till dark enough; 
 then wash in strong soap suds 2 or 3 times, and rinse until the water is clear. 
 Press while damp. If the goods look rusty, the dye is too strong, put in more 
 water. Caslimeres may be colored by this dye, and make up as good as new. 
 
 Black, on Wool or Cotton. — And let me say right here, what will 
 color wool nicely will also color silk. This is from Mary Zaring to one of the 
 papers. She says : "I have seen so many recipes to color black, but I think 
 
613 DR. CHASE'S RECIPES. 
 
 none as good as mine, as it leaves the yarn or wool soft as blue dye does. To 
 10 lbs. of wool or cotton take 1 lb. of logwood (ex.) and 3 ozs. , bichromate pot- 
 ash, cost 10 cents; simmer your goods or wool 1 hour in the potash, then take 
 the goods out in a tub and put in your logwood (ex.) and melt; wring out your 
 goods and put in the logwood dye and let simmer 1 hour; then put back in the 
 potash in the tub and let stand a little while; then wring out. This will not 
 fade nor rub out as other black. I have colored fine pants this way three years 
 ago and they are nice yet. " 
 
 Another Black. — For 10 lbs. of wool or other goods take 10 ozs. of 
 bichromate of potash and 6 ozs. of crude tartar, or cream of tartar; dissolve 
 together in an iron pot in 10 gals, of water, enter the wool or goods and boil 
 IJ^ hours, stirring occasionally; empty the pot and boil 2>}4, lbs. of logwood or 
 its equivalent, say IJ^ lbs. of extract of logwood, in enough water to cover the 
 goods well (better to have too much than too little) ; enter the goods and boil 
 
 1 hour; take it off and wash the goods in clean cold water, thoroughly, using 
 
 2 or 3 waters. If too much of a blue black, add a little more logwood and boil 
 again. — The Cultivator. 
 
 Remarks. — The 8 next recipes are from ReidouVs Magazine, adapted to 
 small amounts of goods, and will be found very satisfactory: 
 
 Black for "Worsted or Woolen Dress Goods, etc. — Dissolve 
 % oz. bichromate of potash in 3 gals, of water. Boil the goods in this 40 min- 
 utes ; then wash in cold water. Then take 3 gals, water, add 9 ozs. logwood, 
 
 3 ozs. fustic, and 1 or 2 drops D. O. V., or double oil of vitriol; boil the goods 
 40 minutes, and wash out in cold water. This will dye from 1 to 2 lbs, of 
 cloth, or a lady's dress, if of a dark color, as brown, claret, etc. All colored 
 dresses with cotton warps should be previously steeped 1 hour in sumach liquor; 
 and then soaked for 30 minutes in 3 gals, of clean water, with 1 cup of nitrate 
 of iron; then it must be well washed, and dyed as first stated. 
 
 Black for Silk. — Dye the same as black for worsted, but previously 
 steep the silk in the following liquor: scald 4 ozs. logwood and J^ oz. tumeric 
 in 1 pt. boiling water; then add 7 pts. cold water. Steep 30 or 40 minutes; take 
 out and add 1 oz. sulphate of iron (copperas), dissolved in hot water; steep the 
 silk 30 minutes longer. 
 
 Brown for Worsted or Wool. — Water, 8 gals. ; bichromate of pot- 
 ash, % oz. Boil the goods in this 40 minutes; wash out in cold water. Then 
 take 3 gals, water, 6 ozs. peachwood, and 2 ozs. tumeric. Boil the goods in 
 this 40 minutes; wash out. 
 
 Imperial Blue for Silk, Wool and Worsted.— Water, 1 gal.; 
 sulphuric acid, a wine-glassful; imperial blue, 1 table-spoonful or more, accord* 
 ing to the shade required. Put in the silk, worsted, or wool, and boil 10 min- 
 utes; wash in a weak solution of soap lather. 
 
 Sky Blue for Worsted and Woolen.— Water, 1 gal.; sulphuric 
 acid, a wine-glassful; glauber salts in crystals, 2 table-spoonfuls; liquid extract 
 of indigo, 1 tea-spoonful. Boil the goods about 15 minutes;irinse in cold water. 
 
DB. CHASE'S RECIPES. 513 
 
 Claret for Wool or Worsted— A Short Way of Dyeing the 
 Same. — Water, 3 gals.; cudbear, 12 ozs. ; logwood, 4ozs.; old fustic, 4 ozs.; 
 alum, % oz. Boil the goods in it 1 hour. Wash. This "will dye from 1 to 
 2 lbs of material. 
 
 Crimson for Worsted or Wool. — Water, 3 gals.; paste cochineal, 
 
 1 oz. ; cream of tartar, 1 oz. ; nitrate of tin (tin dissolved in nitric acid, I think, 
 — it used to be dissolved inamixtureof sulphuric and muriatic acids, and called 
 " muriate of tin,") a wine-glassful. Boil your goods in this 1 hour. Wash first 
 in cold water, then in another vessel with 3 gals, warm water with a cup of 
 ammonia, the whole well mixed. Put in the goods and work well 15 minutes. 
 For a bluer shade add more ammonia. Then wash out. 
 
 Fawn Drab for Silk. — Hot water, 1 gal. ; annotto liquor, 1 wine-glassful; 
 
 2 ozs. eaeh of sumach and fustic. Add copperas liquor according to the 
 required shade. Wash out. It is best to use the copperas liquor in another 
 vessel, diluted according to the shade desired. 
 
 Blue on Cotton Hags — Does Not Fade. — For 3 lbs. of rags: prus- 
 siate of potash, 1 oz. ; oil of vitriol, 1 oz. ; and 2 large table-spoonfuls of cop- 
 peras. Put all the ingredients together in an iron kettle, with a sufficient quan- 
 tity of water, and when well dissolved put in the rags, stir well, and when they 
 are of the desired color take them out and rinse well. It will probably take 
 from 3^ to ^ of an hour to color. Be sure and rinse thoroughly. 
 
 " True Blue " for One Pound of Rags that will Not Fade.— 
 
 A lady in writing to the Blade says: " 1 see Mrs. Gloyd wants a recipe for col- 
 oring blue on cotton, that will not fade, so I come in with one that I know to 
 be good, as I have used it for 2 carpets and it has proved itself ' true blue ' every 
 time. Oneoz. Prussian blue, ^ oz. oxalic acid; pulverize together, and dissolve 
 in hot water sufficient to cover the goods. Dip the goods in this dye until they 
 are the desired shade; then wring out and thoroughly rinse in alum water." 
 
 Blue for Carpet Rags— Better than with Prussian Blue.— To 
 the same inquiry " Perseverance Ann," of Pleasant Lake, Ind., says: " I must 
 tell Mrs. E. G. Gloyd of a better way to color carpet rags blue than with Prus- 
 sian blue and oxalic acid. Take 4 ozs. prussiate of potash, 2 ozs. copperas, and 
 2 ozs. nitric acid, and dissolve in warm soft water, enough to cover the rags. 
 This will color from 3 to 5 lbs., according to the shade you want. If you color 
 part of them at a time you will have different shades. Wash the rags in the 
 dye, wring out and air, and wash again till the color sets, which ought to be 
 within half an hour; then rinse thoroughly and dry slowly in the shade. This 
 colors woolen as well as cotton." 
 
 Remarks. — Take your choice of plans, now, you have both. See her drab, 
 below. 
 
 Copperas Color for Carpet Rags, with Lye.— Mrs. M. M. Stark, of 
 Nankin, Mich., to an inquirer in the Detroit Tribune, for coloring with cop- 
 peras, says : " I have a good one, which I send. Dissolve ^ pound copperas 
 in a pail full of hot water, also have a pail full of white lye prepared. First 
 83 
 
614 DR. CHASE'S RECIPES. 
 
 dip the rags in the ]}'e, then hang them in the sun and let dry, then dip in the 
 copperas water and let dry, then in the lye, drying each time after dipping 
 until 30U have the desired color." 
 
 liemarks. — I notice that some others use as much as 1 lb. to a pail of water, 
 and do not dry the rags between the dippings, but drain well, choosing a sunny 
 day to do it out of doors. Certainly the stronger the dye the deeper will be 
 the color, and the less times of dipping would be necessary. None of them 
 speak of putting water into the lye, perhaps the strength as run off from the 
 ashes is intended, but it looks to me to be rather strong, if the ashes are from 
 good hard wood. If more than one pail of copperas water is needed keep the 
 same proportions. I should say 1 lb. to each pail needed. Dissolve in an iron 
 kettle, as copperas is the sulphate of iron. One lady speaks of a strong lye, 
 and she also used 1 lb. to a pail of water. 
 
 Drab, with Tea, Pretty and Cheap, for Eags, Alpaca Dresses, 
 etc. For Five Pounds of Goods. — The same Perseverance Ann, of 
 Pleasant Ijuke, Ind. , that gave the blue above, comes in with a drab. These 
 persevering old maids are the ones to have around the home; they do things 
 well and keep all in order. She says: "To the old lady who wanted my 
 recipe for coloring drab, I send the following : To 5 lbs. of goods take J^ 
 of a pound of the cheapest green tea, and 2 table-spoonfuls of copperas. Tie 
 the tea in a cloth and steep in a brass kettle, then add the copperas and skim 
 thoronglily. Put in the goods, and stir and air till colored enough, which will 
 be in a few minutes. If this is not dark enough take out the goods and add 
 more dye-stuff (tea). This is very cheap and pretty for carpet rags and a weak 
 dye will restore a faded drab alpaca to your complete satisfaction." 
 
 Drab, with Nut Galls, for Rags or Yarn. — To make a very pretty 
 light drab for a carpet, take 1 pound of nut galls, and after breaking them up, 
 put in an iron kettle with a sufficient quantity of water to dip 16 lbs. of rags or 
 yarn. Boil 1 hour, then add 1 ounce of blue vitriol. When this is thoroughly 
 •dissolved, put in the yarn or whatever material you desire to color, and let it 
 simmer for 1 liour. If not as dark as required add a small quantity of extract 
 <of logwood and dip again. — Mr^. Helen Wood. 
 
 Drab, with Sumach for Rags or Yarn. Lovely and Dark.— 
 Another writer, name nor place given, says : "I like drab in a carpet so well, 
 and I heard the other day that sumach bobs make a lovely dark drab, just boil 
 them up and put in the rags, it needs no setting or preparation whatever; our 
 neighbor girls had splendid luck in this way, and it is so easy." 
 
 Remarks. — Tlie onl}'^ inconsistency I can sec here is that no mordant to set 
 the color is directed. I think without copperas or vitriol, as in the next ones 
 above, it would soon fade. I leave that part to those, however, who have more 
 experience in coloring than the doctor has, but merely suggest its necessity 
 from the nature or things. 
 
 Seal Brown, for 10 Pounds of Goods.— For 10 lbs. of goods, take 
 3 lbs. of catechu, and juit it in about as much water as you need to cover the 
 goods well. Boil it until dissolved, then add 4 ozs. of blue vitriol, and stir until 
 
DB. CHASE'S RECIPES. 515 
 
 «very particle dissolves. After wetting the goods thoroughly, put them in the 
 dye. and lift, and stir, and turn, and air, until there is no danger of spots; then 
 let them remain in the dye until morning. Wring or drain. Then make 
 another dye, by dissolving in hot water, 4 ozs. of bichromate of potash, 3 ozs. 
 ot copperas, and 2 ozs. of ex. of logwood, in water enough to cover the goods. 
 Allow them to remain in this dye 15 or 20 minutes, or until they are of the 
 desired shade; but if they were some dark color when you first commenced, it 
 would be well enough to leave out the logwood and copperas, and add them 
 gradually, until the required shade be obtained. 
 
 Remarks. — I am sorry I cannot give credit for this recipe, as I am well 
 satisfied it is a nice one. It was an answer to an inquiry, and she begged par- 
 don for not answering sooner, and in closing said: " This will dye cotton or 
 ~wool, and as said ex. of logwood dissolves so slowly, I always begin that part 
 a day or two before hand by keeping it soaking, stirring occasionally." 
 
 Brown, with Japonica, for Seven Pounds of Rags. — In answer 
 to an inquiry for coloring brown with japonica, I send the following, which I 
 know is good : Take 6 ozs. bichromate of potash, 5 ozs. alum, 1 lb. japonica. 
 Soak the japonica over night, dissolve the alum, wring the rags through the 
 alum-water, then put them in the japonica and let them come to a boil; dissolve 
 the bichromate of potash, wring them through the potash twice and wash them 
 in soap-suds. — Mrs. M. C. Lawton, of Coopersfdlle, MicJi., in Detroit Free Press 
 Household. 
 
 Dark Brown, with Catechu, for Woolen, Cotton Not So Dark. 
 To 5 lbs. of goods take catechu, J^ lb., bichromate of potash and blue vitriol, 
 each 2 ozs. Make a dye of the catechu and vitriol, in which boil the goods (of 
 course, always water enough to cover nicely) slowly l^^ hours, handling prop- 
 erly, wring out; made a dye of the bichromate of potash, and dip in it 15 min- 
 utes or till the shade suits. It is inexpensive and durable, says "Emma S. 
 H.," of Nashport, O., in answer to "Black Ej'es," inquiry in Blade. Tested. 
 
 Butternut Brown, for Pour Pounds of Goods.— A writer in the 
 Maine Farmer gives the following : "Steep hot, but not boil, J^ bushel but- 
 ternut bark, until the strength is out. Then steep the goods 1 hour and air; 
 then put in and steep J^ hour and let them cool. Add 1 oz. copperas to the 
 liquor and bring it to a boil. If not dark enough use more copperas. Various 
 shades may be produced in this dye by varying the bark and copperas. One 
 part butternut and one part walnut bark answers well for a brown." 
 
 Remarks. — Butternut is white walnut then what this writer means by 
 " walnut," of course, is black walnut bark, each in equal amounts. It will 
 make a darker shade, using the same amount of copperas. 
 
 Brown, from the Scaly Moss of Rocks, Permanent. — After giv- 
 ing the last, the same paper added: The scaly moss from rocks and ledges is a 
 good material for coloring brown. Gather the moss and place it in a brass 
 kettle or tin dish, upon which pour cold water, then let it boll on the stove 3 or 
 4 hours. Then skim out the moss, put in the goods, and boil until you have 
 the requisite color. It will never fade. 
 
516 DR. CHASE'S RECIPES. 
 
 Remarks. — Thus you have a variety of excellent browns to meet all reason- 
 able demands, and some of the articles can be obtained everywhere. 
 
 Loudon Brown. — Goods, 3 lbs.; camwood, % lbs.; logwood, % lb.; 
 quercitron bark, 1 oz. ; copperas, 2 ozs. Directions — Boil the dye-woods for 
 1 hour, add the copperas, and handle, at boiling heat for % tour. Rinse in 
 cold water. 
 
 Blue, Permanent. — For 3 lbs. of goods, take alum, 5 ozs. ; tartar, 3 
 ozs., chemic. Directions. — Boil the goods with the alum and tartar, in brass, 
 in water to cover well for 1 hour; remove the goods to warm water, in which 
 you have put a little chemic, and if not as deep a blue as desired, take out and 
 add a little more chemic till the shade suits. 
 
 Yellow On Cotton. — For 10 lbs. of goods, take acetate of lead, 
 and nitrate of lead in solution each, 1 lb. in a tub of cold water sufficient to 
 work well. Work 15 minutes and wring out; into another tub of cold water, 
 put bichromate of potash, 6 ozs. in solution, and work 15 minutes through this, 
 and wring out; again work 10 minutes in the lead solution, wash and dry. 
 
 Green — First color blue then color yellow, and you have a beautiful 
 green. I know these receipts, (this plan, and the yellow above) to be excellent, 
 for I have used them, says Leo, of Ft. Collins, Col. 
 
 Scarlet on Cotton or Silk. — Warm water, 3 gals.; cream of tartar 
 and cochineal, 1 oz. each; solution of tin, 2 ozs. Wet the goods in warm water, 
 and when the dye boils, put in the goods and boil 1 hour, frequently stirring, 
 them (I say always stirring handling back and forth to air, and make the 
 shade even); then take out the goods and rinse in cold water. — San Fi'ancisco 
 Cook. 
 
 Pink on Cotton— Beautiful, That Does not Fade— Trailing 
 Arbutus, of Steuben Co., N. Y., in writing to the Free Press (Det.) Household 
 upon another subject, concludes as follows: 
 
 "I am fearful of being too lengthy, but please have patience, for I want 
 you to know how we color a beautiful pink that will not fade. After 3 years 
 constant wear, ours is as good as new. To 4 lbs. cotton goods, put in a brass 
 kettle enough soft water to cover them well; put in a bag 2 ozs, cochineal, and 
 let it lie in the water }4 or % of an hour, heating to a scalding heat. Get all 
 the strength from the bag of color, then put in 2 oz. of cream of tartar, and 4 
 ozs. muriate of tin — taking care not to get it on the hands. Put in the goods, 
 stirring well, till the desired shade is obtained. If you wish more than one 
 shade, put in part of the goods at a time — for the darkest first, and so on. It 
 is a fine, light rose color for silks." 
 
 Dark Tan for Cloth or Rags.— To 5 lbs. of cloth, 1 lb. japonica, 8 
 oz., bichromate of potash, 2 table-spoonfuls alum. Dissolve the japonica and 
 alum in soft water, enough to cover the goods. Wash the goods in suds and 
 put them in the dye; let them stand 2 hours, at scalding heat; then set them 
 aside in the dye till next morning. In the morning take them from Hie kettle, 
 and after having put on as much soft water as before, dissolve in it the bi- 
 
DR. CHASE'S RECIPES. 517 
 
 chromate of potash, into this put the goods and let them remain an hour at 
 scalding Iieat. Wash in soft water suds and dry. It will color twice as much 
 dark enough for rags. It does not make the rags tender. — Jean, Lockhaven, Pa. 
 
 Bright Red for Rags.— For 6 or 7 lbs.-. Take redwood chips, 2% lbs.; 
 soak over niglit in a brass kettle; next morning put in alum, powdered, % lb., 
 and boil to obtain the strength of the chips, leaving them in; put in the rags, or 
 yarn, as the ca.se may be, and simmer, airing occasionally, until bright enough 
 to suit. It makes a color nearly resembling the flannel we buy. 
 
 Nankeen, to Color. — Fill a five-pail brass kettle with small pieces of 
 white birch bark and water, let steep twenty -four hours and not boil, tlien skim 
 out the bark, wet the cloth in soapsuds, then put it in the dye, stir well and air 
 often; when dark enough, dry; tlien wash in suds. It will never fade. — TJie 
 Household. 
 
 I. CIDER, GRAPE JUICE, ETC.— To Keep from Fermen- 
 tation. — I. A writer in the Prairie Farmer says " that M. Pasteur, the great 
 French scientist, has discovered that any fruit juice which is liable to ferment, 
 can be kept any length of time by heating to 140" F., and then sealing it up, 
 while hot, in air-tight vessels," and continues: 
 
 II. "This is nothing new. Cider brought to a boil, skimmed, and then 
 put into tight 10-gallon kegs will keep as long as wanted in cool cellars. Those 
 who are fond of sweet cider can in this way provide to have it at all times. If a 
 slight fermentation is desired, a gallon or two may be drawn into a common 
 jug and exposed to the air for a day or two, to give it a slight sparkle on the 
 tongue. Cider should be boiled in brass, copper or iron, not in tin or galvan- 
 ized iron pans." 
 
 III. This is confirmed by the following, by bottling while hot, by a writer 
 to the Elmira (N. Y.) Farmers' Club, who says: " Cider may be kept by heating 
 to the boiling point when sweet, just from the press; skim and bottle while hot. 
 Also that apples may be kept fresh until new fruit comes again by packing in 
 hemlock sawdust. They should be first put into piles to sweat." 
 
 IV. Another writer claims that "there is no benefit from any of the bung- 
 hole additions," but "to make cider keep sweet have it made late in the fall, 
 from sound, ripe fruit, and put the casks in a cool place till spring; then bottle, 
 cork tight and tie the corks down. Lay the bottles on their sides in a cool dry 
 cellar and you will be able to give your harvest hands a sip of cider at dinner 
 any year." 
 
 Remarks — Unless the cider is racked off, so as to get rid of the pomace 
 (which is got rid of by the licating, or boiling, and skimming in the other cases), 
 as soon as it has become clear by working or fermentation and settled, I ascer- 
 tain it must become quite sharp before spring. Some persons, however, prefer 
 it sharp; but as the sharpness comes from fermentation, which produces alco- 
 hol, if no alcohol is desired in it, the fermentation must be avoided; and that is 
 done by the heating to 140 degrees and bottling, as M. Pasteur, in I., above, or 
 by boiling and skimming, as in II., which removes the pomace, as it rises on 
 being boiled, then bunging up in small, or 10-gal. kegs, though I think barrels 
 
518 DR. CEASE'S RECIPES. 
 
 will do as well. The skimming should be done as it rises, before it really boils^ 
 adding a little cold cider, if need be, till all is well removed, else, as they say, 
 the pomice will " boil in," become firm and settle, which, if it does, must be 
 avoided in pouring off for bottles or kegs. 
 
 V. Grape Juice, or that of other fruits treated in the same way as 
 M. Pasteur and others recommend, bottling or canning while hot, and placing 
 in a cool cellar, before any fermentation has begun, the result has been, and 
 therefore will be the same. Thus heating and canning, or bottling grape juice 
 you have an unfermented wine for communions, which does not intoxicate; 
 but it never does, until after fermentation has taken place, which cannot occur 
 without the presence of air. See unfermented wines below, where water and 
 sugar are added. 
 
 2. At a cider-makers' convention recently, a Mr. Cane, of Lenawee Co., 
 Mich., claimed that sugar, 3 lb., and alcohol, 2 qts. to each lb., was better than 
 lime and all other compounds to keep cider sweet I think it is a fact, even 
 with 20 times 2 lbs. to a bbl. With that I will guarantee it, even without 
 racking off till spring. 
 
 3. Bottling Cider, to Keep for Years. — A writer in the Mw 
 England Farmer gives his plan of bottling cider that will keep for years; and 
 Its excellence was endorsed by the editor. He says: Leach and filter the cider 
 through pure sand, after it has worked and fermented, and before it has soured. 
 Put no alcohol or other substances with it. Be sure that the vessels you put it 
 in are perfectly clean and sweet. After it is leached or filtered, put it in barrels 
 or casks filled, leaving no room for air; bung them tight, and keep it where it 
 won't freeze till February or March, then put it into champagne bottles filled; 
 drive the corks and wire them. It should be done in a cellar or room that is 
 comfortable for work. The best cider is late made, or made when it is as cold 
 as can be and not freeze." 
 
 Remarks. — The leaching or filtering through sand, takes out the pomace, 
 as the heating above does; but know ye, you cannot filter it until after it has 
 worked, and the pomace settled, as the pomace clogs the sand. I wish to say 
 here, I see it stated that 1 bu. of blood beets to every 7 bu. of apples makes a 
 cider richer, and of superior flavor to that made of apples alone. I think, too, 
 it would give it a fine color like wine. 
 
 4. Boiled Cider — How to Do It, and Its Uses. — This is pre- 
 pared by boiling sweet cider down in the proportion of 4 gals, to 1 (I have 
 always bottled only 3 to 1). Skim it well during boiling, and at the last take 
 especial care that it does not scorch. A brass kettle, well cleansed with salt and 
 vinegar, and washed with clear water, is the best thing to boil it in. For tart 
 pies for summer use it is excellent; and for mince pies it is superior to brandy 
 or any distilled liquor, and in fruit cake it is preferable to brandy, and also nice 
 to stew dried apples in for sauce. It is a very convenient article in a family. — 
 Country Oentleman. 
 
 1. WINE— "Wild Grape, to Make. — I had occasion at one time, in 
 Ann Arbor, to use some wine, and a neighbor woman told me she Iiad some 
 
DR. CHASE'S RECIPES. 519 
 
 very nice of her own make. I obtained some, and proved it to be as she said, 
 
 1 found it was made of wild grape juice — half-and-half — with water. First 
 having mashed the grapes and let it stand 2 or 3 days, then press out and strain, 
 adding the water and white sugar, 16 lbs. to each 5 gallon keg, and let work 
 
 2 weeks, tilling up full with more of the same, and bung tight. In February, 
 when I obtained it, it was very nice indeed. Almost, if not quite, equal to port 
 — better than half the port we buy. 
 
 2. Blackberry Wine, to Make Properly. — Take, of course, clean 
 kegs or casks; let the berries be ripe; extract the juice with a small wine or 
 cider press, or it can be done through coarse cotton cloths; then pass the juice 
 through a strainer; let the juice stand for 2 or 3 days in the tub until the first 
 fermentation is over, then skim off the top carefully, and add to every quart of 
 juice 3 lbs. of the best yellow sugar, and water enough to make 1 gallon. Put 
 all in a kettle and let it come to a boil, and then skim again. When cool put in 
 a keg, fill up to the bung, place in the cellar and let it remain there with the 
 bung off until after the second fermentation, which will be in 4 or 5 days. 
 Meantime keep the cask full by pouring in wine that has been reserved for 
 the purpose. After the second fermentation put in the bung tight and let it 
 remain in the cask several months, say to the following February or March, 
 when it should be carefully drawn off and put in bottles, or, what is better^ 
 demijohns of from 1 to 5 gallons. It will keep for any length of time with- 
 out the addition of a drop of whiskey or brandy, and will prove a very 
 agreeable and wholesome drink. — " Sophia B," in Germantoion Telegraph. 
 
 Remarks. — Mostly used as a medicine in looseness of the bowels, debil- 
 ity, etc.; taken immediately after meals, as a tonic, in quantities of a wine- 
 glassful or more, as needed. 
 
 3. Unfermented Wines, to Make. — The juice of gi-apes, black- 
 berries, raspberries, etc., pressed out without mashing the seeds, adding water, 
 1 pt., and sugar, J^ lb. for each pint of the juice; then boil a few minutes, 
 skimming if any sediment or scum rises, and bottling while hot, corking 
 tightly, cutting off the corks, and dipping the tops into wax, and keeping in 
 a dry, cool place, gives a wine that no one would object to, if iced when 
 drank. They are nourishing, satisfying to the thirst, and not intoxicating, 
 because there has been no fermentation. Made of grapes, this wine is in 
 every way suitable for communion, but might be preferred as first men- 
 tioned in v., under Cider, Grape Juice, etc., to Keep, above, where no water 
 nor sugar are used. 
 
 1 . BEERS— Gringer, English.— Loaf sugar, 2}i lbs. ; cream of tar- 
 tar, 1% ozs. ; ginger root, 1% ozs. ; 2 lemons; fresh brewer's yeast, 2 table- 
 spoonfuls; water, 3 gals. Directions — Bruise the ginger, and put into a large 
 earthenware pan, with the sugar and cream of tartar; peel the lemons, squeeze 
 out the juice, strain it, and add, with the peel, to the other ingredients; then 
 pour over the water boiling hot. When it has stood until it is only just warm, 
 add the yeast, stir the contents of the pan, cover with a cloth, and let it remain 
 near the fire for 12 hours. Then skim off the yeast and pour the liquor off into 
 
530 DR. CHASE'S RECIPES. 
 
 another vessel, taking care not to shake it, so as to leave the sediment; bottle it 
 immediately, cork it tightly; in 3 or 4 days it will be fit for use. 
 
 2. Ginger Pop. — White sugar, % lb; cream of tartar and ginger root, 
 bruised, each, % oz.; juice and grated yellow of 1 lemon; water, 1 gal.; fresh 
 yeast, 1 table-spoonful ; ess. of winter green or sassafras as you prefer, or half as 
 much of each, if a mixed flavor is liked. Directions — Put all into a jar, ex- 
 cept the yeast and ess.; and pour out over the water, boiling hot; cover, and 
 let stand initil it is only luke-warm, and add the yeast and ess., and let stand in 
 a cool place 24 hours, strain and bottle, securing the corks tightly. It will be 
 ready in about 3 days. More or less flavor may be used to suit different 
 tastes. 
 
 3. Cream Beer or Soda, any Flavor.— Sugar, 2^ lbs.; citric 
 acid, 2 ozs. ; juice of 1 lemon; water, 3 pts. Directions — Dissolve by heat, and 
 boil 5 minutes; when cold add the beaten whites of 3 eggs, beaten into a small 
 cup of flour; and then stir in the ex. of lemon, or the ex. of any other flavor 
 you desire; bottle and keep cool; put 2 table-spoonfuls more or less as you prefer 
 into a tumbler, of cold water, and stir in y^ to }4. tea-spoonful of soda, and 
 drink at.your leisure, as the eggs and flavor holds a cream on top. 
 
 Summer Drink, Pleasant for Sick or Well Persons.— Mash a 
 few currants, and pour on them a little water, strain, sweeten, and add suffi- 
 cient cold water to suit the taste, though it is best to use the currants pretty freely, 
 and sugar accordingly, as the acid of the currant makes this drink pecu- 
 liarly grateful to the sick as well as those in health, satisfying the thirst of 
 either. Currant jelly in cold water makes a good substitute for currants; and 
 is next to that of tamarinds, which is undoubtedly the best to allay the thirst of 
 fever patients of anything known. Lemons do very well. See next receipt. 
 
 Lemon Syrup, to Prepare, When Lemons are Cheap. — A very 
 handy way of supplying summer drinks, or even for winter, when lemons 
 are at a low figure, is to take any quantity, press the hand upon each, and roll it 
 back and forth briskly, to break the cells, and make the juice press out more 
 easily into the bowl, never into tin, as it gives a bad taste from the action of 
 the acid upon the tin. Remove all the pulp from the peels, leaving the rind 
 thin, cut them up, and boil a few minutes in water, 1 pt. to a doz. peels; strain 
 the water, and add the juice to it by measure, and put nice white sugar, 1 lb. to 
 each pt, there was of the juice; leave in boil for 10 to 20 minutes to form the 
 syrup, then bottle and cork tightly. One to 3 table-spoonfuls to a glass of cold 
 water gives you a cool, very healthful and very pleasant drink, for sick or well, 
 at any time of the year; and a currant syrup may be made in the same way, 
 vising about half as much more sugar to each pint. 
 
 Lemon, and Other Syrups, for Fountains, Home Use, or 
 the Sick.— Put in 4 ozs. of citric acid in a bottle with soft water, % pt. To 
 make lemon, pine apple, orange, or any of the acid berry syrups, pirt 3^ oz. of 
 the above solution into 1 pt. bottle, add 2 drs. of ex. of lemon, or any of the 
 others named, and fill with simple syrup, shake, and 'tis ready for use. One 
 
DR. CHASE'S RECIPES. 531 
 
 table-spoonful of this syrup to a glass of water makes a very satisfactory drink 
 for the sick or well. When made in a glass, if effervescence is desired, stir 
 in 3^ tea-spoonful, or a little less, soda. 
 
 For Sarsaparilla, Vanilla, Etc. That have no acids in their composi- 
 tion no acids should be put in — still they will not effervesce with soda unless 
 the acid is used. 
 
 Remarks. — I have used the lemon syrup made as above, 1 tea-spoonful, and 
 1 tea-spoonful of sugar put in % pt. of hot water, which makes it very palatable. 
 When taken an hour before meals it has no injurious effect upon the stomach 
 or other parts of the system. See Hot Water for Dyspepsia for 
 example. 
 
 Lemonade — Portable, Convenient and Excellent.— Powdered 
 tartaric, or citric acid (the latter is preferable), 1 oz. ; powdered sugar, 6 ozs. ; 
 extract of lemon, 2 drs. Directions — Mix thoroughly and let dry in the sun. 
 Rub thoroughly together after drying, divide into 23 powders. One makes a 
 glass of good sweet lemonade. Handy to have when going hunting or picnic- 
 ing. — San Francisco Cook. 
 
 1. SUMMER DRINKS— For the Field or Workshop, Nour- 
 ishing as well as Allaying Thirst.— Make oatmeal into a thin gruel; 
 then add a little salt, and sugar to taste, with a little grated nutmeg and one 
 well-beaten Qgg to each gallon, well stirred in while yet warm. This was first 
 suggested by the Church of England leaflets put out among the farmers and 
 others to discourage them from carrying whiskey into the field. 
 
 2. If the above plan is too much trouble, although it is, indeed, very 
 nourishing and satisfactory, take the Scotch plan of stirring raw oatmeal into 
 the bucket of cold water and stir when dipped up to drink. I drank of this at 
 the building of the New York and Brooklyn bridge, which I visited with my 
 son while in New York in the Centennial year of 1876, on our way from Phila- 
 delphia, and we were highly pleased with it. As near as I could judge, J^ to 1 
 pint was stirred into a common 12-quart pail. The workmen drank of it freely, 
 preferring it to plain water very much. 
 
 Home-Made Filter, Cheap and Very Satisfactory.— Take a 
 
 large flower-pot, put a piece of sponge over the hole in the bottom, fill % full 
 of equal parts of clean sand and charcoal the size of a pea : over this lay a 
 woolen cloth large enough to hang over the sides of the pot. Pour water into 
 the cloth and it will come out pure after the dust from the coal has been run off 
 by a few fillings. When it works too slow take off the woolen cloth and wash it 
 thoroughly and replace it again is all that will be required for a long time. 
 
 Interest, Rates of the "Western States and Territories, New 
 York and Canada, and Consequences of Taking Usurious Rates.— 
 The following rates of interest and consequences of taking usury, was collected 
 by the Ledger, of Philadelphia, a very reliable source, and will show any one 
 at a glance where they can obtain the largest interest for money they wish to 
 invest in any considerable amounts : 
 
622 DR. CHASE'S RECIPES. 
 
 California — Ten per cent after a debt becomes due, but parties may agree 
 upon any interest whatever, simple or compound. 
 
 Colorado — Ten per cent on money loaned. 
 
 Dakota — Seven per cent. Parties may contract for a rate of interest not 
 exceeding 12. Usuiy (illegal or exhorbitant interest) forfeits all the interest 
 taken. 
 
 Idaho Territory — Ten i^er cent. Parties may agree in writing for any rate not 
 exceeding 2 per cent per month. Penalty for greater rate is 3 times the amount 
 paid, fine of $360, or 6 months' imprisonment, or both. 
 
 Illinois— ^\\ per cent, but parties may agree in writing for 10. Penalty for 
 usury forfeits the entire interest. 
 
 Indiana — Six per cent. Parties may agree in writing for any rate not 
 exceeding 10. Beyond that rate is illegal as to the excess only. 
 
 Iowa — Six per cent. Parties may agree in writing for 10. A higher rate 
 works a forfeiture of 10 per cent. 
 
 Kansas — Seven per cent. Parties may agree for 12. Usury forfeits the 
 excess. 
 
 Michigan — Seven per cent. Parties may contract for any rate not exceed- 
 ing 10. 
 
 Jfmnesote— Seven per cent. Parties may contract to pay as high as 13, in 
 writing but contract for higher rate is void as to the excess. 
 
 Missouri— %\\ ]3er cent. Contract in writing may be made for 10. The pen- 
 alty of usury is forfeiture of the interest at 10 per cent. 
 
 Montana — Parties may stipulate for any rate of interest. 
 
 Nebraska — Ten per cent, or any rate on express contract not greater than 12. 
 Usury jjrohibits the recovery of any interest on the principal. 
 
 Nevada — Ten per cent. Contract in writing may be paid for the payment 
 of any other rate. 
 
 Neto Mexico Territory — Six per cent, but parties may agree upon any rate. 
 
 Nem York — Seven per cent. Usury is a misdemeanor, punishable by a fine 
 of $1,000 or 6 months' imprisonment, or both, and forfeits the principal, even 
 in the hands of third parties. 
 
 OJdo — Six per cent. Contract in writing may be for 8. No penalty attached 
 for violation of law. If contract is for a higher rate than 8 it is void as to 
 interest, and recovery is limited to principal and 6 per cent. 
 
 Oregon — Ten per cent. Parties may agree on 12. 
 
 W ah Territory — Ten per cent. No usury laws. Any rate may be agreed on. 
 
 Washington Territm'y — Ten per cent. Any rate agreed upon in writing is 
 valid. 
 
 Wisconsin — Seven per cent. Parties may contract in writing for 10. No 
 interest can be computed on interest. Usury forfeits all the interest paid. 
 
 Wyoming Territory — Twelve per cent, but any rate may be agreed upon in 
 writing. 
 
 Ontario — Six per cent, but parties may agree upon any rate ♦ 
 
 Quebeo — Six per cent, but any rate may be stipulated for. 
 
DR. CHASE'S RECIPES. 523- 
 
 BOOTS AND SHOES— Cement for Patching Without Sew- 
 ing. — Pure giitta percha, eschewed or cut fine, ^^ oz., sulphide of carbon, 1% 
 ozs. is about the right proportions. It should be the consistence of thick 
 molasses. Keep corked when not in use, as the sulphide is very evaporative. 
 Directions — Cut the patch the right shape, pare the edge thin, remove all dirt 
 and grease from the place to be mended. Apply 2 or 3 coats of the cement to 
 boot and patch,, with a suitable spatula or flat stick, as a brush soon dries up; 
 heat each and press on the patch with a warm burnishing iron, as shoemakers- 
 understand. 
 
 Remarks — The sulphide of carbon, has proved the best solvent for the 
 gutta percha. If well done, it will prove permanent and satisfactory. I have 
 had them thus applied, and they kept their position for many months. 
 
 Boots — To Make Water-Proof. — Farmers and others whose business 
 calls them into wind, snow, etc., ought to have their boots made purposely for 
 them, not of thick, heavy cowhide, but kip or some soft and pliable leather, a 
 kind the shoemakers know as a "runner," is good, and the soles should be double 
 the whole length, and of firm and well tanned leather, and before wearing the 
 soles should be well filled with tallow, heated and dried in; then oil the uppers 
 with carbon oil, also heated in, at least, a tablespoonful of it to each boot; then, if 
 out in muddy or damp weather, or snow, or if you are compelled to stand or work 
 in water during the day, wash off the boots clean at night, warming them by 
 the fire while wet, and rub in the castor oil, ateaspoonful at least to each boot, and 
 there will be no shrinkage, nor hard boots to get on in the morning. Do this 
 twice to thrice a week all winter, as the snow or mud demands. 
 
 Remarks. — I have condensed this from a report of one Delos "Wood, 
 address not given, to the Indknia Farmer, retaining all that is essential to 
 understand it. He says, "I have stood in mud and water 2 or 3 inches 
 deep, for 10 hours a day for a week, without feeling any dampness or having 
 any difficulty in getting my boots on or off, by this heating every night." He. 
 had previously tried one of the water proof receipts containing rosin, tallow, etc., 
 but found this the best plan. I will, however, give one of this kind, that any 
 one may suit himself as to plans. The compounds containing rosin, how- 
 ever, must have a tendency to harden the leather, but kerosene, as mentioned 
 below, is now said to soften them as soft as when new, so suit yourselves as to 
 which .shall be used. The oil dressing and blacking for leather, carriage tops, 
 etc., below, must, from the nature of its ingredients, prove a good dressing for 
 boots; but if I was making it expressly for boots, I'd leave out the Prussian 
 blue. Neat's foot-oil, and ca.stor oil are both very softening for all kinds of 
 leather. Still, it is considered that rosin, and Burgundy pitch both have a ten- 
 dency to harden leather; but, as seen below, it has recently been discovered 
 that kerosene will soften old boots equal to new. 
 
 Boots— Water-Proofing for.— D. S. Root, of Grand Rapids, Mich., 
 a traveling man, whom I met at Eaton Rapids, after learning that I was the 
 author of the Receipt Books bearing my name, and that I am preparing my 
 Third and Last, desired to give me the following receipt, hoping it might 
 
524 I>R- CHASE'S RECIPES. 
 
 thereby do others as much good as it had him when tramping in snow 
 and wet: 
 
 I. " Linseed oil, 1 pt. : spirits of turpentine, ^i pt.; beeswax and Burgundy 
 pitch, each, 4 ozs. ; ivory black, J^ oz. Make, or simply heat together over a 
 slow fire." 
 
 Remarks. — He kept it with him in winter, and applied as needed. I should 
 prefer neat's foot oil or castor oil, as they are not so drying in their nature as 
 linseed. 
 
 II. Mutton tallow with twice as much beeswax, makes a valuable water- 
 proofing for boots, and they will soon take blacking after its application. 
 One-fourth as much Burgundy pitch as tallow, might be put in. 
 
 Farmer Boy's Water-Proofing for Boots. — " Farmer Boy," of 
 Buchanan, Mich., gave one of the papers the following water-proofing for 
 boots, which will be found good. He says: " Melt together beef tallow, 4 ozs. ; 
 rosin and beeswax, each, 1 oz., and when nearly cooled add as much neat's foot 
 oil as the above mixture measures (6 ozs. will be near enough). It is to be 
 applied with a soft rag, both to the soles and uppers. The leather should be 
 warmed meanwhile before the fire, and the application well rubbed in. It 
 requires two applications to make the leather thoroughly water-proof." 
 
 Rubber Water-Proofing for Boots.— Neat 's-foot oil. 1 pt. ; old rub- 
 ber boots, 2 lb. ; rosin, 1 oz. DniECTiONS — Melt slowly, and then pour off from 
 or take out the cloth of the old boots, and apply warm. The boots will be 
 water and snow-proof. — " C. E. G." in Scientific American. 
 
 Jettine, or Liquid Shoe Blacking— Water-Proof, and Does 
 Not Soil Ladies' White Dresses. — Alcohol, 1 qt. ; gum shellac, 3^ lb. ; 
 camphor gum, size of a hen's agg; lamp black, 1 oz. Dikections — Break up 
 the shellac finely and put into a bottle with the alcohol, keeping in a warm 
 place and shaking a dozen times daily till dissolved; then break up the gum 
 camphor and put in, and when dissolved add the lamp black, when it is ready 
 for use. Apply with a sponge fastened with wire to the cork. The camphor pre- 
 vents the cracking of the varnish. It may be applied to anything requiring a 
 black finish. 
 
 Boots and Shoes, Jet Polish for.— Nice clear glue, J^ lb.; logwood 
 ■chips, 3^ lb, : powdered indigo, isinglass and soft soap, each, 2 tea-spoonfuls; 
 best cider vinegar, 1 qt. ; soft water^ 1 pt. Directions — Put all together and 
 boil 10 minutes, after it begins to boil. When cool, strain. Remove all dirt 
 from the boots or shoes and apply with sponge or swab. 
 
 Boots. Hard, to Soften. — The latest discovery as to the uses of kero- 
 sene is tliat it softens boots or shoes wliich have become hard from water-soak- 
 ing, making tliem as pliable as new; but tliey should then have a coat or two 
 of one of the castor oil or Neat's-foot oil dressings to prevent a like condition 
 again. If you doubt it, try it on a piece of old leather, as I did first. 
 
 Oil Dressing and Blacking for All Kinds of Leather, Carriage 
 Tops, etc.— For 1 gal., take Neat's-foot oil or fish oil (Neat's-foot is tlie best), 
 3 qts. ; mutton tallow, 2 lbs.; castor oil, 1 pt. ; ivory black, very fine, \% lbs.; 
 
DR. CHASE'S RECIPES. 525 
 
 Prussian blue, yi lb. ; beeswax, J^ lb. ; rosin, }4 1^- ; Burgundy pitch, 1 oz. 
 Directions — Put all together in an iron kettle over the fire; boil and stir % 
 an hour; then set off and let settle 15 minutes, and pour off, free of all sedi- 
 ment. When cold it is ready for use, 
 
 Remarks. — Valuable as a water-proof for boots and shoes, harness, carriage 
 tops, etc. The dirt in all cases to be cleaned off or washed off and allowed to 
 dry, as the case demands. For this recipe, and the one for " Exceloior Axle 
 Grease," an old farmer friend of mine and myself joined, paid $1 for them to 
 a man who lived near Ann Arbor and was selling them on the streets, and had 
 been doing so for some time, the articles giving satisfaction. As the two seem 
 to belong together, I will give the axle grease here. He called it 
 
 Allen's Excelsior Axle Grease.— Castor oil and linseed oil, each, 1 
 qt. ; tallow and rosin, each, 2 lbs. ; beeswax, 1 lb. Directions — Heat all well 
 together, stirring to incorporate, and stir till cool. 
 
 Remarks. — " If either of these are too hard," he said, "add a little Neat's 
 foot oil; if too soft, a little more tallow." They will prove valuable. 
 
 Boot, Shoe and Harness Edge Blacking, Cheap. — Soft water, 
 1 pt. ; alcohol, 3^ pt. ; tinct. muriate of iron and ex. of logwood, each, 2 ozs. ; 
 best blue nutgalls, IJ^ ozs. Directions — Pulverize the galls and put into a 
 bottle, adding the others; let it stand a few days, shaking several times daily, 
 until the extract of logwood is dissolved, when it is ready for use and will give 
 great satisfaction. 
 
 Remarks. — It has been customary to use all alcohol, but a shoemaker, con- 
 sidering the use of all water in inks, concluded, and proved by test, that for 
 summer, water is just as good; and for winter the above amount of alcohol is 
 sufficient. 
 
 Rubber Boots, To Mend. — In a recent Blade a request was made for 
 the publication of a recipe to mend rubber boots and shoes, to which they gave 
 the following: " Cut 1 lb. of caoutchouc into thin, small slices; heat in a suitable 
 vessel over a moderate coal fire, until the caoutchouc becomes fluid; then add 
 3^ lb. of powdered rosin, and melt both materials at a moderate heat. When 
 these are perfectly fluid, gradually add 3 or 4 lbs. spirits of turpentine in small 
 portions, and stir well. By the addition of the last, the rapid thickening and 
 hardening of tlie compound will be prevented, and a mixture obtained fully 
 answering the purpose of gluing together rubber surfaces, etc. 
 
 Remarks. — A coal fire is called for merely to avoid the blaze of a wood fire, 
 which is liable to set the turpentine on fire while pouring in. Avoid a blaze, 
 and let there be only a moderate fire, makes it safe with wood. Over a stove 
 will be most safe. One-fourth or }/^ the amount can be made as well, keeping 
 the same proportions; and, if I was making it, I should put all together in the 
 vessel, as there would be less danger of burning the caoutchouc. Keep covered 
 when not in use, to prevent its drying up. The rosin makes it very tenacious. 
 
 Tanning Skins -with the Hair or Wool On. — Alum, 3 lbs. ; rock 
 salt (good hard salt will do), l^^ lb. Directions — Soak the skin in water for 
 one day; then remove all the meat, fat, etc. Dissolve, by boiling, the alum 
 
.526 -O^- CHASE'S RECIPES. 
 
 and salt in sufficient water to cover the skin — this amount for a deer, dog, wolf, 
 or sheep skin — pour into a tub, and wlien only lukewarm, put in the skin 
 and let it soak for 4 days, working it with a pounder or square-ended stick of 
 wood every day; then dry in the shade — a warm shed is a good place to dry 
 in. Then heat up the tan liquor again, and re-soak as before, after which wash 
 out well and beat it with a wooden mallet till quite soft; dry again in the shade, 
 rubbing it well from time to time with the hands. If this is properly done, you 
 will have a very soft and pliable skin, suitable for any purpose for which such 
 skins are used. — Indian Domestic Economy. 
 
 Eemarks. — The following, which is somewhat different, I take from the 
 Toronto Globe, as it suggests the plan of coloring or dyeing, making them 
 equal to those on sale in the stores. It was given under the following head: 
 
 To Make Mats from Sheepskins. — "Take a fresh skin and wash 
 the wool in strong soap-suds only slightly warm to the hand. Pick out all 
 the dirt from the wool, and scrub it well on a washboard. A table-spoonful 
 of kerosene added to 3 gallons of warm soap-suds will greatly help the 
 cleaning. Wash in another suds, or until the wool looks white and clean. 
 Then put the skin into cold water, enough to cover it, and dissolve % lb. 
 of salt and the same quantity of alum in 3 pts. of boiling water; pour the 
 mixture over the skin, and rinse it up and down in the water. Let it soak 
 in this water 13 hours, then hang it over a fence or line to drain. When 
 well drained stretch it on a board to dry, or nail it on the wall of the 
 wood-house or barn, wool side toward the boards. When nearly dry, rub 
 into the skin 1 oz. each of powdered alum and saltpeter (if the skin is large, 
 double the quantity); rub this in for an hour or so. To do this readily, the 
 skin must be taken down and spread on a flat surface. Fold the skin sides 
 together and hang the mat away; rub it every day for 3 days, or till per- 
 fectly dry. Scrape off the skin with a stick or blunt knife till cleared of 
 all impurities, then rub it with pumice-stone or rotten-stone. Trim it to a 
 ^ood shape, and jou have an excellent mat. Dye it green, blue, or scarlet, 
 and you have as elegant a mat as those bought in the stores. Lambskins 
 may be prepared in the same way and made into caps and mittens. Dyed 
 a handsome brown or black they are equal to the best imported skins. 
 Still-born lambs, or those that die very young, furnish very soft skins, 
 which, if properly prepared, would make as handsome sacques, muffs, and 
 tippets as the far-famed Astrakhan. In dyeing these skins shallow vessels are 
 used, which permit the skin to be placed in them wool-side down, so that the 
 skin itself is not injured by the hot dye." 
 
 Remarks. — The coloring can be done with any of the recipes for color- 
 ing woolen goods, being careful that the skin itself is not allowed to touch 
 the hot dye. 
 
— — ^ T la 
 
 HOUSEHOLD MEMORANDA. 
 
 I once heard a prominent merchant say: " I have 
 saved a good many dollars, and added a good deal 
 to the comforts of life, by carefully preserving val- 
 uable receipts, that I have from time to time come 
 across in the papers and from friends. I presume I 
 have two or three hundred pasted and written in a 
 scrap book, and would give $50 if I had them in 
 book-form." Knowing the value of preserving val- 
 uable receipts, etc., I give here a few pages of blank 
 leaves, that the patrons of this, my last book, may 
 continue this subject of "Miscellaneous Receipts," 
 and thus have in convenient form whatever they 
 may deem worthy of preserving. 
 
 527 
 
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 560 HOUSEHOLD MEMORANDA. 
 
 1^ 
 
 L. 
 
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THE TOILET. 
 
 B.A.I^BEI^s' .^^isriD DonvcESTio. 
 
 1. HAIR DYE.— Black— Eley's Best.— I. Pyrogalic acid, 1 dr.; 
 distilled, pure rain-water, 6 oz. 
 
 II. Nitrate of silver, crystals, 3 drs. ; strong aqua ammonia, 1 oz. ; gum 
 arable, dissolved in a little water, 1 dr. ; mix all. 
 
 Directions. — First apply No I, and let it dry; then No. II, and let dry. 
 And if by carelessness there are any spots on the face, take them off with No. I 
 of the " Brown." Alcohol will take them off, but not as nicely as the sulphuret 
 of the next dye. 
 
 2. Hair Dye — Brown, 6r a Lighter Shade. — I. Sulphuret of 
 potash, 1 oz. ; distilled or pure rain water, ^ pt. 
 
 II. Use the No. II of the " Black," — in other words, the dyes are the same. 
 
 Directions. — Apply No. I, the sulphuret, and let it dry; then apply No. 
 II of the "Black" until you get a little darker shade than j'ou desire; then re- 
 apply the No. I, sulphuret, which leaves the desired shade by making it a little 
 lighter than it was. 
 
 Remarks. — "With care in this, you can make the beard or hair a very light 
 brown, or quite a dark one; for if you get it darker than you wish, wash right 
 off with the luster below. These dyes and the 1st luster below are from my 
 friend C. S. Eley, a practical barber, and are very reliable; but it needs care and 
 a little experience to work well with hair dyes. 
 
 1. LUSTRAL OIL. — Hair Tonic, or Sea Foam — Eley's.— 
 
 Alcohol, 1 pt. ; glycerine, 1 oz. ; tinct. cantharides, 2 drs. ; aqua ammonia, 1 oz. ; 
 rain water, 5 ozs. ; mix. Directions — Pour upon the head, or into the hand 
 and apply to the head, rubbing well until the foam subsides. Apply more or 
 less, freely at first, as the condition of the scalp demands. It dissolves the dan- 
 druff; is good for a sore scalp, chapped hands, etc. For sore scalp apply once 
 daily; for chapped hands, night and morning. See remarks above as to its 
 reliability. I keep it in the office, and have used it many times. 
 
 2. Barbers' Luster, or Hair Tonic — Bowers'.— Alcohol, 1 qt. ; 
 distilled or pure rain water, 1% pts. ; glycerine, 1 oz. ; aqua ammonia, ^ oz., or 
 just enough, when shaken together, to make it look milky or a little white. 
 This receipt is from Henry Bowers, with whom I have shaved about 2 years. 
 It is not quite as strong as Eley's, but cleans the scalp nicely. He has used it 
 on my head with satisfaction. 
 
 1. BOB HEATER'S SHAMPOO— Hair Tonic— Very Strong. 
 — First put oil of sweet almonds, 4 ozs., into alcohol, 1 pt., and put in oil of 
 36 561 
 
562 DR. CHASES' RECIPES. 
 
 bergamot, 2 drs., or 1 dr., with oil citronella, 1 dr., when it can be had; then 
 add aqua ammonia, 4 ozs. ; rye whiskey 8 ozs. ; gum camphor, yi oz. ; mix. 
 Shake before appljing, and rub in thoroughly. 
 
 Remarks. — "Bob" Heater, a barber of Dresden, Ohio, where I married, 
 and afterwards lived 14 yrs., obtained the first part of this receipt from a Mr. 
 Squires, and put to it what we call the addenda or added portion, which makes it 
 a strong and efficient tonic, to be used in cases where there is much falling out of 
 the hair, or if considerable dandruff is present. He used it upon my own hair 
 during the winter of '74, which myself, wife, and son spent in the " old home." 
 It eradicated the dandruff and stopped the falling hair, and I still have an excel- 
 lent head of hair at nearly 68 years of age, while at that time I thought it was 
 all going. He had equal success with some others in a similar condition. 
 
 1. HAIR OIL, OR DRESSING— Very Pine.— Castor oil and 
 cologne alcohol, each y^ pt. ; oil of lemon-grass, 1 dr. ; oil of bergamot, }^ dr. ; 
 mix. 
 
 Remarks. When in Detroit a year or two ago, a barber applied some oil 
 to my hair, after asking, "some oil, sir? "and the perfume being superior to 
 what my home barber used, I inquired its composition; and being referred to 
 liis druggist, the above was the result. I have never smelled a nicer perfume. 
 Barbers often use 2 ozs. of castor oil to 1 oz. of alcohol, when they desire an 
 oil to help keep the hair in position. Even 2 to 1, like this, it is not gummy or 
 sticky. But for ladies to keep their hair crimped, see " Crimps in damp 
 weather." The next has 2 to 1 of castor oil. 
 
 2. Hair Dressing— Striking in its Perfume.— Castor oil. 1 pt.; 
 cologne alcohol, %. pt. ; oil of lavender (English is claimed to be the best), 2 drs, ; 
 oil of bergamot, 3 drs. oil of citronella, 4 drs. ; mix. 
 
 3. Hair Dressing that Turns Gray Hair to a Dark Shade, 
 "Without Lead — Cheap and Very Nice. — Glycerine and rose-water, 
 equal parts; say 1 or 2 ozs. each. Work well into the roots of the hair at each 
 morning's dressing. 
 
 Remarks. It is remarkable what a change in the shade of gray hair will 
 soon take place by the use of this simple, but very nice dressing. I speak from 
 personal experience and knowledge. 
 
 4. Hair and Hand Dressing — Home Made Perfume — Very 
 Pine. — Put rose petals (leaves of the flowers'), or geranium leaves, or the 
 flowers or leaves of any other perfume plants (the mignonette and helio- 
 trope would be fine), that you desire into a bottle, pressing the bottle pretty full, 
 then put in glycerine, all the bottle will hold ; cork, or if a glass-stoppered bot- 
 tle all the better. In 3 or 4 weeks the aroma (perfume) will all be extracted by 
 the glycerine, when it may be stained or not, as you choose. Alcohol will do 
 the same, but it is not equal to the glycerine. Directions: Pour a few drops 
 of this perfumed glj'cerine into a bowl of water, and wash the face, hands and 
 hair. Bay rum or a little spirits of camphor, poured into the water for the 
 same purpose is cleansing and fine. My wife always used spirits of camphor 
 for these purposes, with entire satisfaction. Washing the scalp once or twice a 
 
DR. CHASE'S RECIPES. 563 
 
 ■week with a weak solution of salt, in water, strengthens the hair follicles and 
 skin, rubbing well in, after drying the hair with a brush as well as the ends of 
 the fingers. 
 
 SHAMPOO OR WASH— To Cleanse the Hair and Scalp.— 
 Salts of tartar, powdered borax, aqua ammonia, each 1 oz. ; rain water, 1 qt.; 
 mix. Directions — Rub well into the roots of the hair once a week. Good for 
 a tettered spot on any part of the body. Applying freely, (after using the hair 
 dressing above) of glycerine and rose water. 
 
 A wash of sage tea and borax, say 1 or 2 ozs., powdered to 1 qt. of the tea, 
 is claimed to cleanse the scalp, make the hair grow nicely and keep it soft. 
 
 1. HAIR DRESSING WITH BAY RUM NICER THAN 
 ALCOHOL. — " Dr. Cap," of New London, Conn., gives "Angeline," of the 
 Detroit Free Press Household, the following: 
 
 ' ' Bay rum, imported, 6 ozs. ; castor oil 2 ozs. ; tinct. of cantharides, J^ oz. 
 Perfume with anything you wish; will not only be good but harmless," 
 
 Remarks. — Oil of bergamot, 1 dr., will give it a nice flavor, or oil of lemon- 
 grass, or of heliotrope, 1 dr., would be " just splendid," as the girls say. 
 
 1. HAIR RESTORATIVE — Which has Raised a Thick 
 Head of Hair on a Bald Scalp. — Notwitlistanding there are those who 
 claim it cannot be done, there are those also who claim it can. The 
 following is claimed by a physician to have done it upon his own head. It will 
 do no harm, and on some heads it will, no doubt, produce a head of hair "where 
 the hair ought to grow," but does not, while in some cases it may not. It is 
 owing to the condition of the hair follicles. If inflammation has destroyed them 
 there is no hopes; while if the work is only in progress it will; so it is no harm 
 to try it. It is: 
 
 "Castor oil and alcohol, each 2 ozs.; tinct. cantharides and rain water, 
 each 1 oz. ; oil of bergamot, 1 dr. ; mix, and use with a stiff brush." 
 
 Remarks. — He does not saj^ how often to apply. I shoidd say t^vice a week; 
 but I do not like a stiff brush, but rather the finger ends to rub it in thoroughly."" 
 If it excites any inflammation on the scalp use it only once a week. It will be 
 noticed it is quite strong, so keep an eye to its action, so as not to inflame the 
 scalp. 
 
 2. Hair Wash or Restorative — Italian. — I will give one more 
 wash or dressing, easily made, and very satisfactory. I have used it. It is: 
 
 Syrup of rosemary, 2 qts. ; liquid potassa, }{ oz. ; aqua ammonia, 1 oz. ; oil 
 of sweet almonds, 2J^ ozs. ; castor oil, 1 oz. ; good whiskey, 1% pts. 
 
 Remarks — It looks a little milky at first, but soon clears up. Shake when 
 used. This is good for dandruff and to clean the scalp. 
 
 3. Hair Restorative— To Turn Gray Hair to a Dark Color 
 — Said to be Hall & King's — Lac sulphur, sugar of lead, each 1 dr. 
 muriate of soda (common salt), 2 drs. ; glycerine 2 ozs.; bay rum, 8 ozs.; 
 Jamaica rum, 4 ozs. ; soft water, 1 pt. Shake well before using and keep in a 
 <iark place. 
 
5g4 X>iJ. CHASE'S RECIPES. 
 
 i?e?K«7'^.— Preparations containing lead sometimes effiects the muscles of 
 the ej^e-lids causing them to droop. I think if only used once a week, even 
 wetting the scalp will not do this; but if the hair only is moistened, it is all 
 sufficient, not wetting the head or scalp, I believe it will change the hair to a 
 dark color, even without the sugar of lead; then there would be no possible 
 danger. I obtained this of my cousin, Dr. A. B. Mason. 
 
 1. COLOGNE — Exceedingly Pine. — Oils of bergamotand lemon, 
 (oil of lemon-grass would be nicer), each 3 drs.; orange, 1 dr.; rosemary i^ dr.; 
 neroli, % dr.: essence ambergris and musk, each 4 drops; coiogne alcohol, 1 pt. 
 Shaken occasionally. 
 
 Remarlcs. — Cologne alcohol has been purified to remove all of the flavor of 
 the corn spirits, and shoidd always be used tor all purposes where a fine per- 
 fume is desired, the difference in expense should be very trifling only. I could 
 give more colognes, but if the oil of lemon-grass is used in this there can be 
 none nicer. I will give a cheaper one which will be quite flne in flavor. 
 
 2. Cologne — Cheap. — Cologne alcohol, 1 pt. ; oils of English lavender 
 and bergamot, each IJ^ drs.; oil of rosemary, J^ dr.; oil of cinnamon, 2 drops; 
 essence of lemon, IJ^ drs.; mix. 
 
 1. PERFUME BAGS— To be Put in Among Clothing— 
 Also a Preventive Against Moths. — Cloves, nutmegs, mace, carraway 
 seeds, cinnamon, and Tanguine leaves, each 3^ oz. ; Florentine orris root, 
 3 ozs. Directions. — Have all ground to a fine powder, nicelj^ mi.xed, and put 
 up in small bags to place among clothing. It gives them a fine perfume which 
 the moths protest against, and hence the clothing is saved from their destruct- 
 tion. 
 
 1. BANDOLINE— For the Hair— As Used in India.— Quince 
 seed (which, in India, is called behdana), % ^z. ; essence of bitter almonds, or 
 any perfuming oil, a few drops onlj-; water 1 pt.; alcohol 3 ozs. Directions. 
 — Pour the water, hot, upon the behdana, and let stand over night; strain; put 
 the essence of perfuming oil in the alcohol, and add; then bottle, and keep 
 corked. 
 
 The ladies know that the miscellaneous properties of the behdana (quince 
 seed) enables them to maintain any desired position of the hair, by first wetting 
 with it and keeping the hair as desired until dry; but probably are not so weU 
 aware that the alcohol prevents it from spoiling by keeping it corked. 
 
 Remarks. — The word, bandoline, comes from the French word hande or 
 bandeau, meaning a band or belt, because the hair has to be kept in position by 
 a band of thin cloth, or better, a bit of old lace, to allow the air to come in con- 
 tact with the hair until dry. When quince seed are not obtainable, the follow- 
 ing makes a good substitute: 
 
 2. Crimps in Damp Weather — To Keep in Place. — A very 
 good bandoline is made by the use of gum Arabic or gum tragacanth (the 
 Arabic is most use while the tragacanth is the best), say y^ oz. powdered, pour- 
 ing on just enough boiling water to dissolve it; then adding alcohol enough to 
 
DR. CHASE'S RECIPES. 565 
 
 make it rather thin, (about 1 oz.). Let stand open all night, then bottle for use. 
 Directions — Wet the bangs with this mixture at bed time, and twist or curl 
 the bangs upon the forehead, as desired ; then put over a bit of lace, or a gauze 
 band (French bandeau), to keep it in position till dry, or rather, till morning; 
 then remove the bandeau, and pull the crimps out with the fingers until 
 they are soft and fluffy." It does not injure the hair, nor will the bandoline of 
 quince seeds above. It will not come out, even in damp weather. If there is any 
 gum on the hair, rub it off with the fingers, and if it looks dull, touch the fin- 
 gers to a little of the glycerine and rose-water dressing above, and pass them 
 lightly over the hair to give it a shiny appearance. 
 
 Hair Curling Liquid. — Salt of tartar (which is carbonate of potassa), 
 }i oz., aqua ammonia and cologne, each, 1 dr.: glycerine, J^ oz. ; alcohol, 1 J^ 
 ozs. , distilled or pure soft water, 1 pt. If you wish it to have color, add J^ dr. 
 of powdered cochineal. Shake daily for a week, and filter, or strain. Direc- 
 tions — To use it, moisten the hair with it and adjust it loosely, as it dries 
 it shows its tendency to curl ; then run the fingers through it to lighten it up, 
 as you desire. 
 
 1. COSMETICS FOR THE PACE.— For a very fine one, (see 
 face wash), Mrs. Chase's following treatment of pimpled face, etc. : Put flake 
 white, % OZ- ' ill ^*y '■""i ^^'^ water, each 2 ozs. , and applied after shaking, 
 to the face, with a piece of soft flannel, and when dry, wiped or rubbed off 
 where too much white shows, is excellent. But I have much faith in the old 
 lady's only cosmetic, given next below: 
 
 2. An Old Lady's Only Cosmetic. — "The only cosmetic I have 
 used," said an old lad}', " is a flannel wash-cloth. For forty years I have bathed 
 my face every night and morning with clear water as hot as I can bear it, using 
 for the purpose a small square of flannel, renewed as often as it grows thick 
 and felt-like. My mother taught me to do this, as her mother had done before 
 her. No soap nor powder, nor glycerine even, has touched my face, and this 
 is what my skin is at 60," she finished, touching with pardonable pride a cheek 
 whose peachy bloom and fine soft texture gave effective emphasis to the recipe. 
 —Harper's Bazar. 
 
 Remarks. — This bathing of the face and neck with the hot water every 
 night and morning, with a good rubbing with the fiannel, certainly brings the 
 blood to the surface, and what is there so nice as the beautiful carnation of a 
 lady's cheek and lips, who has never spoiled God's beautiful arrangement for 
 this beauty with pinky powders, or the swarthy liquids, in her attempt to outdo 
 nature's handiwork. The pale and sickly may be excused for trying to imitate 
 it, but the healtliy and naturally beautiful, cannot be excused in their attempts 
 to beat it. It cannot be done, no matter how skillfully it may be tried. 
 
 Hair to Bleach, or Color a Blonde.— "A. L. B." of Paragon. Ind., 
 says to the Blade: Please give a recipe for coloring the hair a blonde. I have 
 tried a good many things and have not succeeded ; to which they gave the fol- 
 lowing: Mix in 10 ozs. of distilled water (pure rain water will do; but drug- 
 gists keep distilled water, and it costs but little), acetate of iron and nitrate of 
 
666 DR. CHASE'S RECIPES. 
 
 silver, each 1 oz. , with nitrate of bismuth, 2 ozs. Moisten the hair with this 
 mixture and, 1 hour after, touch it with a mixture of equal parts of sulphide of 
 potassium and distilled water. 
 
 Remarks. — From vaj knowledge of the nature of the articles, I haven't a 
 doubt of its success; but not wishing to change my white locks to a beautiful 
 blonde, I have not tried it. To give the hair a glossiness after its use, apply 
 some of the di'essings before mentioned. 
 
 1. POMADE— For the Hair, Lips, Chapped Hands, etc.— Oil 
 
 of sweet almonds, 4 ozs.; spermaceti, 1 oz. ; oil of lemon-grass, or oil of neroli 
 (which is oil of orange flowers), i^ dr. Directions — Use sufficient heat to 
 melt the spermaceti in the oil of almonds, and when cool stir in the perfuming 
 oil, and put into a large mouthed bottle, to reach it with the finger. Of course, 
 all flavored, or perfumed, or alcoholic mixtures, should ke kept corked. 
 
 2. Pomade, Very Pine.— "White wax, 1% ozs.; pure glycerine, 2 fl. 
 ozs. ; castor oil, 12 fl. ozs. ; oil of lemon (I would say lemon-grass), 5 drops; oil 
 of bergamot, 2 drops; oil of lavender, 1 drop; oil of cloves, 10 drops; annatto, 
 10 grs. ; alcohol and water as below. Directions — Dissolve the wax in J^ of 
 the castor oil, with as little heat as possible, then titurate, or rub in the bal- 
 ance of the castor oil and glycerine, and stir till cool, and add the perfuming 
 oils. Rub the annatto in 1 dr. (tea-spoonful) of water until smoothly mixed, 
 then add the same amount of alcohol to it, and stir it iuco the pomade. Do not 
 use too much heat, and use the bandest (nicest) castor oil. — American Journal 
 of Pharmacy. 
 
 Remarks. — This makes a very fine pomade. The annatto is only to give it 
 color. The same amount of cochineal would give it a reddish shade, instead 
 of a yellowish, with the annatto. Tumeric would give a yellowish shade, and 
 carmine a carnation, all fine in themselves, to choose from. But it is just as 
 good without either. 
 
 1. DEPILATORY— To Remove Superfluous Hair, Boudets, 
 or the Best French. — Crystallized sulphide of sodium, 3 drs. ; quick (un- 
 slacked) lime, 10 drs. ; starch, 11 drs. Directions — Reduce each, separately, 
 to a fine powder. Mix and keep in well stoppered bottles. When to be used, 
 moisten to a paste, with a little water, spread on the part to be denuded (from 
 the Latin de, and nudare, to make naked), and leave on only 2 to 4 minutes. 
 Lift it off with a dull knife, which fetches the hair with it. — Druggists' Circular. 
 
 2. Depilatory, Our Own Druggist's. — Powdered, unslacked lime, 
 8 drs. ; carbonate of potash (which is salts of tartar), and sulphuret of potas- 
 sium, each 1 dr. Mix and keep dry, as the first above. Directions — Mix 
 only to cover a small space at a time, leaving on only 5 to 10 minutes; then 
 scrape off, which fetches the hair. 
 
 Remarks. — I have had this prepared and sent to various persons, on their 
 application to me for such a preparation. I tell all, however, better let the 
 hair grow, than to try to destroy the follicles, as this would require to keep on 
 the mixture till it would make a sore, equal to a bad burn. If in any case this. 
 
DR. CHASE'S RECIPES. 667 
 
 is done by accident, or to destroy the hair follicles, treat the sore the same as a 
 burn. 
 
 3. Superfluous Hair, To Destroy. — Under this head some writer 
 gives the following, which is so near like what I have proposed for others, I 
 will copy it, as he has a plan of washing off with vinegar, which would be 
 good if either of the above depilatories (this is a depilatory) are used: " Take 
 fresh stone lime, 1 oz ; pure potash, 1 dr. ; sulphuret of arsenic, 1 dr. Direc- 
 tions — Reduce them to a fine powder in an earthen or glass mortar, and add 
 enough soft water to make a thin paste. Then wash the hair in warm water, 
 and apply the jiaste, by rubbing gently a little on the spot where you wish to 
 remove the hair. As soon as the skin is much reddened, wash it off with 
 strong vinegar. Do not let it remain on more than 3 to 5 minutes. Wash the 
 place with a flannel cloth, and the hair will be removed. The skin will be soft- 
 ened and improved in appearance. 
 
 RemarLf. — This, of course, can be kept in the dry powder in closely stop- 
 pered bottles, as well as the others, but wet up only as much as you need to put 
 on at a time. It should be put on as thick as a case-knife blade, either of thera. 
 
 Camphor Ice, for Rough Pace, Lips, Chapped Hands, etc. — 
 
 Benzoatcd suet, 3^^ lb.; white wax, 2 ozs. ; powdered camphor, 1 oz. ; English 
 oil lavender, 1 dr. Directions — To make the benzoated suet, it is rendered and 
 strained and 2 drs. of powdered benzoin, or benzoic acid, stirred in; the wax 
 is melted in it by gentle heat; the camphor gum has to be powdered by putting 
 a few drops of alcohol upon it (best let the druggist do this), then stirred into 
 the wax and suet mixture, and when quite cool, the lavender added, and 
 poured.into boxes or large mouthed bottles. Apply as often as needed to keep 
 soft. 
 
 Remarks. — I think vaseline, as now kept by druggists, equal, if not better, 
 than the suet (lamb suet is used). 
 
 1, Bay Rum, Barbers'. — Magnesia and powdered borax, each, 30 
 grs. ; oil of bay, %\.o\ dr. ; alcohol, 2 ozs. ; dilute alcohol, 1 qt. Directions — 
 First, rub the magnesia, borax, and oil of bay in the 2o zs. of strong alcohol, in 
 a mortar; then put into a filter and gradually pour on the dilute alcohol to per- 
 colate through the magnesia. — Mt. Vernon (0.) Barber. 
 
 Remarks. — The more oil of bay the more it is like bay rum, It will prove 
 very satisfactory for the hair or to use about the person when sick, by washing 
 with a sponge and putting on the handkerchief, the same as cologne may be 
 used, then passing over the face, smelling, etc. It is a grateful relief to the 
 sick, thus used as freely as they desire. , 
 
 Wash for Ladies' Hands.— This very appropriately comes in here, as 
 it is really a toilet wash. Put powdered borax, 5 ozs. , into a bottle with water, 
 1 pt. If this all dissolves, put in enough to always keep some borax, undis- 
 solved, at the bottom. When the garden work is done for the day, put enough 
 into the water in which the hands are to be washed to make it soft or slip- 
 pery as suds. "It is very cleansing," says Prof. Beal, of the Michigan Agri- 
 
568 DR CHASE'S RECIPES. 
 
 cultural College, Lansing, " and by this use of it the hands will be kept in 
 excellent condition, smooth and soft and white." Of course, a little of this in 
 water to wash the head will cleanse the scalp as nicely as the hands. 
 
 Wash for the Hands When Roughened by Cold or Labor.— 
 Wash the hands in vinegar in which a handful of Indian meal is put, rubbing 
 thoroughly, then wash off and apply some of the hair dressing, made of equal 
 parts of glycerine and rose water, which will soften and heal them, and be found 
 very grateful to their irritated, or even chapped condition, in the cold wintry 
 winds. 
 
 2. Wheat bran, in the water, is also considered excellent, so is oatmeal 
 also good for the same purpose, but the following, perhaps, is a better way to 
 use the last. 
 
 3. Oatmeal Soap to Keep the Hands Soft in Winter.— Take 
 the white castile soap (the white is the mildest), ,^^ lb., and melt it with very 
 gentle heat, in sweet almond oil, 1 oz. ; then remove from the fire and stir in 
 oatmeal. IJ^ ozs. 
 
 Remarks. — " Rosemary" says this is the only soap ladies should use in the 
 winter; I will add if 1 dr. of Rosemary's oil were put in, it would make them 
 think of her peculiar flavor, every time they used the soap. 
 
EECIPES FOE THE DAIET. 
 
 BTTTTEIi. 
 
 BUTTER MAKING— A "New Departure," or New Discov- 
 ery in Setting Milk, Claimed to be of Swedish Origin but 
 really a Yankee Invention.— The Rev. Dr. Prime published in the New 
 York Obsey-ver what he understood to be, and consequently gave, as a recent 
 Swedish discovery. He said: 
 
 " A discovery has recently been made by M. Swartz, which promises to be 
 most important to the dairy farmer. In the ordinary method of cream-setting, 
 the milk is placed in very shallow pans, and stands for 24 hours or more while 
 the cream is rising. The milk, during that time usually turns sour, and the 
 cream becomes contaminated with free fatty -acids, with partially decomposed 
 albuminous bodies, and with other products injurious to the flavor or keeping 
 qualities of the butter. In Swartz's plan the milk, as soon as it reaches the 
 dairy, is placed in deep metal pails standing in a vessel full of ice. Not only 
 does the low temperature reduce the process of change to a minimum, but, 
 quite unexpectedly, it also greatly facilitates the rising of the cream : so that in 
 pails having sixteen inches depth of milk, the cream is nearly all obtained 
 in twelve hours. The butter churned from the product is not only pure in 
 flavor, but has remarkable keeping qualities. The plan is spreading rapidly." 
 
 To the above I give the following explanation by a gentlemen signing him- 
 self Ivenans, which shows that if the discovery was not actually made by Mr. 
 Starr, of Litchfield, Conn., it had been used by him three or four years, at 
 least, before it was made public in Sweden. This writer and traveler says: 
 
 " I find the above in a newspaper of Paris, France, showing that the dis- 
 covery is considered to be something new and wonderful. Some three or four 
 years ago I wrote a notice, which was published in the New York Observer, of 
 the splendid dairy of mj' friend, Mr. Starr, at Litchfield, Connecticut. In that 
 notice I stated distinctly, with great particularity, Mr. Starr's method of xelting 
 his milk for cream; not in shallow pans, as the women of old were wont to do, 
 but in narrow vessels about twenty inches deep, standing in ice-cold water, or a 
 very cold place. This is the identical process now boasted of as the new discov- 
 ery in Sweden, and spreading rapidly. It is a Yankee invention, and how 
 long it has been in use I do not know. But they are smart in Sweden, as I 
 know from observation, and will make use of every good invention or valu- 
 able discovery in butter making or anything else." 
 
 Remarks. There are those who claim that to heat the milk after straining 
 into the pans, by setting upon the stove until the film upon the top of the milk 
 begins to wrinkle will cause the cream to rise quicker and better than without the 
 scalding, which experience will soon determine ; but I am well satisfied that those 
 who are situated so they can have cold spring water to run through their milk 
 house, by which they can reduce the temperature of the milk quickly; or those 
 who are near large streams of water or lakes, so that they can cheaply supply 
 
 569 
 
570 I>R- CHASE'S RECIPES. 
 
 themselves with ice for the same purpose, will find the cooling process not only 
 the best but a very necessary plan to pursue, if they wish to make the most out 
 of their opportunities. 
 
 Butter— Gilt-Edged— How to Make.— At an exhibition of the 
 Clicster County Agricultui-al Society, Pa., Isaac Acker received the first prize 
 on butter making, managing as follows: 
 
 He feeds 10 qts. of corn meal and bran (mixed half and half, no doubt) to 
 each cow per day, with hay, but does not think that corn fodder makes good but- 
 ter. The temperature' of the cream at churning was fifty-seven degrees, and 
 it was churned from 12 to 20 minutes. Use 6 ozs. of salt and 3 ozs. of white 
 sugar to 20 lbs. of butter. 
 
 Butter Churning, or "Getting on Time."— There are many 
 people who complain that " butter will not come." To such I would say that 
 "Aunt Ellen," of Oxford, Pa., has found a remedy, given through the Blade. 
 She says: 
 
 " I have had a similar experience, and found the remedy by appealing to 
 my sisters through the press. There came many replies, but I tried the advice 
 of but one, and have never since had any difficulty about getting the butter 
 on time. My adviser said never to let the milk stand longer than 24 hours, or 36 
 at most, before skimming. That plan I have followed letting the night's milk 
 stand 36 hours, and the mornings milk 24 hours. Most butter makers claim 
 that the quality of the butter is better than if the milk is allowed to stand a 
 longer time. In cold weather, I think the temperature of the cream, when 
 churned, will bear to be higher than in summer. Sixty -six degrees is about 
 right." 
 
 Butter Coloring From Ten Years Experience. — Upon the sub- 
 ject of artificial coloring for butter, I will give you the experience of Mrs. " S. 
 E. H.," of Circleville, O., also given in the Blade. Her remarks are as 
 follows: 
 
 In answer to an inquiry how to color butter, I would say that I have used 
 annatio for ten years, and find that it gives entire satisfaction. I buy it by the 
 ounce. Take a lump about the size of a hickory nut and dissolve it in a cup of 
 water. This will do several churnings. When you have the cream in the 
 churn, stir up and add one tablespoonful, which will color 5 lbs. I expect to 
 catch a "blowing up " from some of the .sisters, but we cannot make yellow 
 butter in the winter without it. If you make good, sweet butter the annatia 
 will not injure, but improves the taste, for if an article doesn't look good and 
 appetizing, what is it good for? I am a farmer's wife, but I have good bread 
 and butter the year around, and sell an average of 10 lbs. of butter a week, re- 
 ceiving the highest market price." 
 
 Remarlcs. I can hardly understand why there should be any objection to 
 the use of annatto, I know that my mother used it for coloring cheese when, 
 fi"om any cause, she thought the cheese would look better with it. Webster 
 says it is "a species of red, or yellowish -red dyeing material, prepared from 
 the seeds of a tree (Bixa orellana) belonging to the tropical regions of America- 
 It is used for coloring cheese and butter." So whatever fault there is in its use 
 must be charged to Webster. But I agree fully with the Circleville lady's 
 opinion, that the annatto will not injure the butter nor those who use it, 
 although for home consumption it need not be colored, but for what is to be 
 
DR. CHASE'S RECIPES. 571 
 
 sold, will sell better, i. e., it will bring a higher price, and will give better satis- 
 faction to the consumer, if it is properly colored; then, as it will not injure, 
 why should it not be used, especially in winter? But I would recommend those 
 who do color their butter, to use the annatto, preparing it themselves, as above, 
 for you know not what the preparations may contain which are offered for sale, 
 for this purpose, the annatto alone is all that is necessary; and in winter, I do 
 think it is necessary. 
 
 But there may be some persons wlio will prefer the following plan of color- 
 ing with carrots, such can take their choice. I take the item from the German- 
 toi07i Telegraph, in which it seems to have first been pjiblished, quite a number 
 of years ago, by which means the Telegraph thinks the "Farmer's Wife" 
 obtained it, reporting, or republishing, through the Western Rural, from which 
 the Telegraph takes it up again, and endorses, and tells how it came by it, at the 
 first. With this explanation, and the addition of my own endorsement, I will 
 let the Telegraph tell its own story. Have no fears in trying either the annatto 
 or the carrots, as your convenience of obtaining the one or the other may 
 demand. It says under the head of coloring butter: 
 
 We notice in the Western Rural a brief communication from a " Farmer's 
 Wife," describing her mode of coloring butter, which does not at all injure, 
 but adds to the flavor of the butter, It is simply using the juice of the orange 
 carrot, as follows: "For about 3 gals, of cream take 6 or more good sized car- 
 rots, wash them and grate them on a coarse grater: when grated pour on boil- 
 ing water, which will extract the color. Put the cream into the churn; strain 
 the carrot juice through coarse muslin into tlie cream, and churn. Should the 
 cream be warm enough, the carrot juice must be cool before using. Aside from 
 the coloring the carrots give the butter a sweet taste, similar to grass butter." 
 
 This is the statement, and we wish to add our endorsement to its correct- 
 ness in every respect. Some 15 years ago a neighbor asked us to buy her but- 
 ter, and after trying it, and finding it unusually good, we engaged all she had 
 to spare. Although it was in the midst of winter when we commenced to take 
 it, we found it not only to be equal to grass butter, but to be similar to it in 
 taste, and we decided that it was equally as delicious. Being unable to dis- 
 cover the secret of its excellence, we called upon our neighbor for information. 
 She smiled and said it was the way she always made butter in winter, as did 
 her motlier and grandmother; and then went on to describe the way it was 
 done, which was exactly in accordance with that of the "Farmer's Wife" 
 aforesaid — that is to say, grated orange carrot, boiling water, straining it out, 
 pouring into the churn, etc. We published the recipe at the time, which was 
 republished in a number of other papers, and it is quite probable that this was 
 the source whence the " Farmer's Wife" derived her information. 
 
 Now this recipe is easy enough for any one to adopt. It is as plain as to 
 make a cup of tea, and is equal to any so-called " gilt-edged butter" that was 
 ever made in the absence of pasturage. From this it will be seen that there is 
 no excuse for making the poor butter in winter that we see so much of. The 
 only expense is a few carrots at a, churning, and a few minutes of labor, which 
 are overcome a half score of limes by the increased price of the butter sold. 
 
 Butter Making, Good in Winter.— As there are a good many per- 
 sons who think they can not make good butter in winter because the yellow 
 color of summer is not imparted to that made in the winter, and hence that it 
 is not of so good a quality. But, to such persons, the above will enable them 
 to give their butter the proper color, and the following from an old butter maker, 
 S. F. Adams, will, no doubt, be found very interesting, because practical and. 
 
572 DR- CHASE'S RECIPES. 
 
 certainly, satisfactory. To the inquiry of the editor of the Farmer, he makes 
 the following full and very instructive answer: 
 
 " At your request, I herewith give you our method of making butter in 
 winter. We keep 10 cows, part of them are natives, and part are Jerseys. The 
 feed is nice, early-cut hay, given twice a day, regularly; I water them imme- 
 diately after eating, when they will usually drink. Feed cornmeal, wheat bran, 
 1 qt. each, scalded, adding 2 qts. of sweet skimmed milk, to each cow, twice a 
 day. Bed freely with sawdust and leaves. Give them all the salt they wish. 
 We always milk before feeding them, and always clean the stable before sitting 
 down to milk. We strain the milk through a cloth, then heat it to a tempera- 
 ture of 130®, then set in small pans, in which it never stands over 36 hours, 
 before skimming. The cream is kept in as cool a place as possible, without 
 freezing. The room we keep the milk in has an even temperature by using a 
 soap-stone stove. The milk is set on circular racks attached to upright posts, 
 6 inches by 6, and 8 feet long, slats nailed across 8 inches apart; a pivot in each 
 post allows the racks to swing around convenient for skimming or removing the 
 milk. The racks made thus will hold 64 pans. I skim twice a day, and churn 
 twice a week; the cream stands 12 hours after the last skimming, to ripen, be- 
 fore we churn it. It is warmed by sweet, skimmed milk in the churn, tempera- 
 ture 62''. The butter is washed in 3 waters, then weighed, allowing '^4, oz. of 
 salt to a pound of butter. I use the best salt I can find in Boston. I use no 
 tray, do not like them, but use a butter-box with tight cover, instead. I want 
 my butter, after it has been salted, kept air-tight till lumped, then sent air-tight 
 to market. The hand is not allowed to touch it at all. We use a butter- 
 worker; would not make butter a week without one. The butter is put ia 
 square, pound lumps, stamped, and sent twice a week to Boston. Farmers 
 who make a business of selling milk, do it the year round. Why should not 
 butter makers do the same? Some may say, ' I can find no market for it,' but 
 if they will make a nice article, thej^ can find a market. Why is it that 
 seven-eighths of the butter that is sent to market sells for only about 30 cents, 
 when, if made as it ought to be. it would bring about 40 cents, or more? 
 Butter making, like other work, is a trade, and how many dairymen liave yet 
 to learn the trade? If a few men and a few women can make good butter 
 and get a good price for it, why can not a large number do it, other things 
 being equal? I hear some one say, 'It is too hard work for the women; 
 let the men do it.' A man can make as good butter as a woman if he tries, 
 and he should do it when there is a large amount to be made." 
 
 Remarks. — If dairymen or farmers who wish to make good butter in 
 winter will follow the instructions of this old butter maker, I have not the 
 slightest doubt but what they will succeed; but I wish to call especial atten- 
 tion to the importance of sending to market twice a week, for it matters 
 not what pains may be taken to keep butter from becoming rancid, it never 
 tastes so fresh and nice as when just made. I speak, as it were, from a 
 double experience upon this point, i. e., by dealing in it and in eating it. 
 I say, therefore, both in summer and winter, what butter is to be sold, send 
 it to market as soon as made, if you wish to obtain the best prices. 
 
 Butter Not to be Gathered in the Churn, Nor Washed in 
 Water, but Brine.— At a meeting of the Ohio Dairyman's Association, Mr. 
 Hawley, of Syracuse, N. Y.,said: " Butter .should not be gathered in the churn, 
 nor should it be washed with water, but with brine. If the butter is gathered 
 in the churn it is spoiled by breaking and tearing down the grain and making it 
 salvy, whereas it should stand in the grain like particles of .steel. Brine will 
 dissolve or cut the skins of the pellicles, and they will then be washed out with 
 the buttermilk, instead of being left to putrify and spoil the aroma of the butter. 
 
DR. CHASE'S RECIPES. 573 
 
 Butter Not to be Worked Too Fast Nor Too Much.— The Jour- 
 nal of Chemisti-y, in relation to the working of butter, says: " Do not work but- 
 ter too much nor too fast. Work slowly until all salt is thoroughly and evenly 
 absorbed. Otherwise the butter will not be of uniform color. Working it too 
 iast will destroy the grain, and the butter becomes salvy and lard-like in the 
 texture. Let it stand or put it away in the traj"^ for 24 hours. Then work it 
 enough to remove all the buttermilk or surplus brine, so that the butter may 
 become dry or like a piece of cheese. Mold into rolls and set them away for 
 24 hours, or until they become hard and firm. The cloth should now be put 
 on, so as to cover one end, while the other is left open for the stamp. The 
 cloth should be cut in pieces of exact size and dipped in brine and the butter 
 rolled when the cloth is dripping wet. Butter should never come in contact 
 with the bare hand. When in bulk it can be easily handled with a ladle and 
 flat paddle." 
 
 To Make Butter Firm and Solid in Hot Weather.— An exchange 
 gives information concerning a method in practice among the best English 
 butter-makers for rendering butter firm and solid during hot weather: Carbon- 
 ate of soda, 1 tea-spoonful ; powdered alum, 1 tea-spoonful, are mixed, and at 
 the time of churning put into such a quantity of cream as will make about 20 
 lbs. of butter. The effect of this powder is to cause the butter to become firm 
 and solid and sweet flavored. Its action is upon the cream and passes off with 
 the buttermilk. The ingredients of the powder should not be mixed until the 
 time when it is used — Harper's Weekly. 
 
 Prize Butter, First and Second- How They Were Made.— 
 
 Charles S. Sargent, of Brookline, who took the first prize at a recent fair at 
 Greenfield, Conn., reported his plan as follows: " The accompanying sample of 
 butter is made from a small herd of registered Jersey cows. The cows are fed 
 
 1 qt. Indian meal, 2 qts. shorts, i/^ bus. carrots and about 10 lbs. English hay 
 each per day. The milk, which is set in shallow pans, stands 24 hours before 
 being skimmed, the temperature of the milk being as near 62° Fahrenheit as it 
 is possible to keep it. In working this butter two rules are observed: 1. No 
 water is ever allowed to touch it; 2. The hands of the operators are never 
 allowed to touch it, wooden paddles being used to work it with. It is salted 
 with the best equality of table salt and is not colored. It sells at the present 
 time at $1 per lb." The Farmington (Ct.) Creamery Company, which took the 
 second premium, explains as follows: " This butter was made from the milk 
 of four imported Guernsey cows, which were fed on hay, sweet corn stalks and 
 
 2 or 3 qts. daily of bran. It was made at the Farmington Creamery, and set 
 24 hours in water in deep coolers. The cream stood 24 hours before churning. 
 The butter was salted at the rate of % oz. of salt to the pound. 
 
 Remarks. — You see the importance of not washing the butter with water, 
 but with brine; and also that it must not be handled with the hands, but pad- 
 dles or spatulas only. 
 
 Butter to Keep During Hot Weather. — Butter to be kept into hot 
 weather ought to be packed in jars, pressed in firmly, and a pickle made by 
 using common salt, 2 lbs. ; saltpeter, ^ oz. ; lump sugar, 2 ozs. to each qt. of 
 
574 -Di2. CHASE'S RECIPES. 
 
 hot water needed. Pour the hot water upon the salt, etc., and stir until dis- 
 solved, and let stand till cold; then pour over the butter, at least 2 inches in 
 depth, it will keep it nicely. New ash or oak firkins will do, but are not as good 
 as stone jars. 
 
 II. A new flower-pot, washed clean, and wrapped with 2 or 3 thicknesses 
 of wet cloth, is said, by turning it over a dish of butter, to keep it as hard as if 
 placed in an ice-box. The same with a dish of milk. The cloth must be kept 
 wet. 
 
 Creamery, the Management and Advantage of in Butter- 
 Making. — The management of a small creamery differs in no respect from 
 that of a well-appointed private dairy. The only respect in which a creamery 
 is different from a dairy is that it does the work of several dairies, and in doing 
 this work it greatly reduces the cost of making the butter. If we follow up 
 the season's work of a small creamery of, let us say, 200 cows, we shall find 
 that one person, with the partial help of another, will be able to do all the work 
 for this number of cows, which would probably be otherwise done in 20 sep- 
 arate dairies. The advantage is obvious. In place of 20 sets of pans, the use 
 of 20 milk-rooms, 20 churns and 20 pairs of hands in cleansing milk-pans and 
 other utensils, there is but one, and the labor and time of 18 or 19 persons are 
 saved. Besides, the product is all alike, of even quality, packed similarly and 
 marketed through one agent ; so that all through the work there is saving of 
 labor and economy of expense. This, of course, reduces the cost of making 
 the butter to the least possible amount, and at the same time raises the income 
 to the higliest possible point. Instead of all the butter from these 20 small 
 small dairies being sold at a village grocery, and put up in the old-fashioned 
 rolls, and being disposed of in trade, as was formerly the custom, at a very low 
 price, the aggregate product is sent off at short intervals, and while fresh, in 
 refrigerator cars, and along with the product of other creameries packed in a 
 similar manner in the same kind of packages, and reaches the market in such a 
 condition as to realize the highest price. This is an advantage which is equal 
 in value to the saving of the cost, so that the patron of a creamery enjoys the 
 double benefit of tiie lessened cost and the increased value. If dairymen lived 
 before, it is not surprising that they can make money now, under these consid- 
 erable advantages.— iV. Y. Times. 
 
 Milking Shed— Care and Kind of Milk-Pails, etc.— For summer 
 dairying an open shed in which the cows can be tied and given a few mouthfuls 
 •of fresh green fodder after they are milked, and which should be cleanly 
 scrajK'd after each milking, is a very great advantage, which can also be util- 
 ized in winter for sheep or other stock. Then the milk can be drawn free from 
 dust and dirt "flicked "by the switching of the cows' tails; as wifl happen 
 with cows loose in a barn-yard. Moreover, the milk-pails should be of tin and 
 not of wood. An old wooden milk-pail can not be made clean by dint of any 
 amount of scouring. Nor should the milk-pail be used for any other purpose; 
 but, as soon as the milk is strained, the pail should be washed with cold water, 
 -scalded and turned bottom upward upon a bench or on a stand. 
 
CHEESE. 
 
 HOME-MADE AND FANCY FACTORY — MADE FOR 
 SHIPPING. — I. Home-made. — Even tliose keeping only 5 or 6 cows 
 •will find it very convenient to Ivnow how to make good home-made cheese after 
 the butter season is over; and as I always draw upon those who do " know 
 how " for points upon which I have not personal experience, I will first give an 
 item from an experienced man, L. B. Arnold, as given in the N. Y. Tribune, 
 upon this subject; then a shorter explanation obtained from a cousin of mine, 
 David Sanders, of Strykersville, N. Y., who used to keep about 13 to 20 cows, 
 and for several years made his own cheese at home, and sold it to the village 
 retailers around him, whose demand, you will see in his statements, he could 
 never fully supply, for the reason, I will add (for I have many times eaten of 
 his cheese), that his cheese was better than that made by others around him, for 
 the home market. Mr. Arnold says: 
 
 "As rennet is the principal agent in making cheese, that should be pro- 
 vided first. If rennet extract can be obtained, that will be the best, because it 
 is always pure and sweet, and uniform in strength, and comes with directions 
 for using. But if it cannot be had, rennet may be prepared by steeping a good 
 clean ami sweet rennet in a weak brine at least two days in advance, and giving 
 it a half dozen or so good rubbings before using. The next thing will be a tub 
 large enough to hold two milkings of the dairy, with a little room to spare; for 
 4 or i) cows a new wash-tub will do. It should be accompanied with a perfo- 
 rated division board about 10 inches wide, and just long enough to set down in 
 the middle of the tub with a good fit; also a half-round perforated board just 
 the size of one-half of the bottom of the tub, with the roimd part beveled to an 
 edge on one side, both one-half inch thick. The tub should also have 2 spig- 
 gots, or faucets, at the bottom and placed on opposite sides. 
 
 "A thermometer will be wanted. Some convenience for heating one mess 
 of milk so it will not get scorched must be devised. For a few cows this may 
 be done on the kitchen stove or range, with a tin pan large enough to hold the 
 mess to be heated .set in, or over, a pan or kettle containing water, or by some 
 similar means. Then something must be provided for cutting the curd. If but 
 little cheese is to be made, a carving knife or a thin spatula with sharp edges 
 will do. If much is to be made, it will pay to get a five-bladed curd-knife. 
 There must also be provided hoops of the right size, form, and number, which 
 maj'' be of wood or tin, with wooden followers and cloths for pressing, and a 
 press sufficient to give a pres.sure of 15 or 20 hundred weight. Lastly, a place 
 to cure the cheese without much variation from seventy degrees, and where it 
 will not be verj^ damp or very dry. Exclusive of a place to .set the milk and 
 cure the cheese, the whole apparatus for making cheese from three to six cows 
 need not cost more than $10. 
 
 " With this preparation we are ready to begin. I assume that the milk is 
 furnished b}' the hand of the dairymaid clean and sweet. When the night's 
 milk comes in, it will be .strained into pans and set away where it will keep 
 cool and sweet through the night. In the morning the cream should be dipped 
 off and the milk emptied into the tub. The morning's milk will be heated, not 
 
 575 
 
676 -D-B. CHASE'S RECIPES. 
 
 enough to warm the night's mess, from 90 to 94 degrees. Our grand-dames 
 Avarmed the night's milk, but we prefer to warm the new milk. The new milk 
 will be improved by heating, the night's milk will not. It would facilitate the 
 work to heat the cold milk, but a good cheese is preferable to one quickly made. 
 The cream should he put into a clean strainer, and after the hot and cold milk 
 liave been mi.xed, the cream may be wa.<~hed through the strainer by pouring- 
 warm milk upon it; and thus the cream is returned to the cheese. This done, 
 rennet enough should be thoroughly stirred in to make coagulation begin in 
 13 to 15 minutes, and the tub well covered to prevent cooling. 
 
 " When the curd has become hard enough to split with a clean fracture 
 before the linger as it is passed along, the curd may be cut or carefully broken 
 iiilo half-inch cubes and left a while to settle, when a portion of the whey may 
 be dipped off, and the cmxl again gently worked to prevent it becoming a solid 
 mass again, and from the bottom, so that no part shall be missed. Repeat the 
 slirring and dipping till the bulk of the whey is well reduced, as it will be in 
 about an hour after the first stirring, and then turn in water enough at 140 to 
 iro degrees to raise the contents of the tub 3 or 4 degrees, stirring carefullj^ in 
 the meantime, that no part shall heat faster than the rest. When the bits of 
 curd have had time enough to warm through, apply more water, and so repeat 
 till the whole comes up to 98 or 100 degrees. Then stir enough to prevent the 
 curd fn m adhering till it will begin to squeak between the teeth, or spring 
 a) iirt V, hen iircsstd in the hand, when stirring may cease and the curd be 
 allowed to settle together, and left in this condition as long as it can be, and 
 not have the whey begin to turn sour. 
 
 " Whey has generall}' been heated to raise the temperature of the curd. 
 The only advantage in raising it is to prevent diluting the whey. But water 
 is preferable, because the whey, which is heated to warm the rest, has its sour- 
 ing hastened. Water, loo, is better for the curd than whey. When the whey 
 is suspected of approaching change, it shoidd be dipped oft' close, the division 
 board put into the tub, andthe curd all put on one side of it, and the tub tipped 
 so it will drain. After a few minutes the tub may be tipped the other way, the 
 division board removed, the curd turned back from the middle of the tub, the 
 lialf-round board slid under it and raised a little from the bottom of the tub, the 
 division board replaced and tub tipped back as it was at first, when the curd 
 AviJl be in a condition to drain from the side and bottom. In this condition it 
 should be left until the curd becomes so fibrous that it will pull apart and split 
 with the appearance of well-boiled lean beef. 
 
 " While lying in this condition to drain and ripen, it should be turned occa- 
 sionally to keep all parts warm alike, and prevent an accumulation of escaping 
 whey in any part of it, and kept covered to prevent cooling. The ripening of 
 the curd is done by the influence of the rennet, and it goes on best at 98 degrees. 
 If the temperature falls below that, the tub should be tipped back and the curd 
 covered with water at 100 degrees, till it is well warmed up. When the curd 
 lias assumed the condition described it may be considered done. It will then 
 be in a tough, solid mass, and must be made so fine that salt will strike through 
 it in a short time and everly. A small mess of curd may, in a few minutes, 
 be hashed into inch cubes or less with a chopping-knife. For larger messes a 
 curd-mill should be prepared with a concave and cylinder filled with spikes, 
 something like those in threshing machines, with a hopper over them to hold 
 the curd for grinding, the cylinder being rotated by hand. 
 
 " If the cheese is wanted for immediate use, salt at the rate of }4 lb to 25» 
 lbs of curd should be evenly mingled with the curd. If to be kept long, 34 lb 
 of salt to 15 or 16 of curd may be used. The pressing, bandaging and care in 
 the dairy room may be left to the taste and skill of the dairj'-maid. If it is 
 desired to make chee-se larger than the milk of one day will make, the curd 
 should be made and pressed as described, and the pressed curd of one day may 
 be chopped tine (or ground) and after being warmed by lying in water at lUO 
 
DR. CHASE'S RECIPES. 577 
 
 degrees, may be mixed with the curd of tlie next day and bothpressad together, 
 a little extra salt bein<r added for what may have been taken up by the warm 
 water. It was the practice of onr ancestors in making dairy cheese, to drain, 
 cool, salt, and press the curd as soon as it was out of the whey. This was their 
 supreme error. The most essential improvement in modern cheese making 
 consists in keeping the curd warm and as clear as possible of whey, and with- 
 out salting, for 2 or 3 hours or more, after separating it from the sweet whey, 
 and after our forefathers tiiought it necessarj^ to hurry it into the press. 
 
 "The treatment between the time of dipping and pressing is the most im- 
 portant part of the process of manufacture. It is only while lengthening out 
 this time, under proper conditions, that the curd ripens so rapidly and vigor- 
 ously as to overcome accompanying defects. It will cure as much in 1 hour, 
 under proper treatment at this time, as it will in a week in the curing room. 
 It is then more than at any other time that it is made to acquire a full and 
 pleasant cheesy flavor, and a solid, yet rich and plastic texture. It is also at 
 this time more than at any other tliat the digestibility of the resulting cheese is 
 promoted, and its healthfulness and value as food determined, rendering cer- 
 tain a cheese which is at the same time palatable to all lovers of cheese, and 
 wholesome even to invalids, and more nutritious than any other animal food, 
 and this is more than I dare say of the old modes of making. By dipping and 
 pressing at once these benetits were, and still are to a large extent, missed. 
 Formerly it seemed to be an important point to get through with the work 
 quickly. He was the best maker who could get through at the earliest hour. 
 This is now reversed; time has become an element of importance in cheese 
 making when quality is the object, and the best workmen are those who make 
 haste slowly." 
 
 Remarks. — I think his instructions are so plain that none need fail to make 
 a good home-made cheese. And I think every farmer ought to make the cheese 
 used at his own table. 
 
 II. For making cheese from a dozen cows, or more, and it would be all 
 the better if for any number above 5 or 6, to have what is called a vat, which 
 would hold nicely all the milk for making the cheese. Such vats are made to 
 be surrounded with water, or, at any rate, water under the vat, to prevent a 
 possibility of scorching the milk; as they are placed upon a furnace to allow a 
 fire under them, for warming the milk and whey at the proper time; and also 
 to allow cold water to be put into the outer shell which surrounds the milk vat 
 proper, to aid in cooling down the night's milk, as you will notice my friend, 
 Mr. Sanders, mentions in his explanations below. I had written to him in 
 1879, when I first began writing upon this, my " Third and Last Receipt Book," 
 now well on to six years ago (this writing is done Feb. 17, 1885, and I have 
 written faithfully upon it all the time I could command, ever since, and, thank 
 the Lord, it is now nearly completed, and I hope, and trust it shall do a great 
 good to the people, for whom I have done my best). 
 
 In writing to my cousin Sanders about sacking, or putting the cloth 
 around the cheese, as we see it comes from the factories, amount of rennet 
 to be used, best form of press, and several other points, as you will see in 
 his answer, which I did not see given in the published items. I mention 
 this that his answer may be the better understood. His letter is as follows: 
 
 "Holland, N. Y.. April 14, 1879. 
 
 " Dear Cousin, A. W. Chase, M. D. — Yours of April 4th duly received. 
 
 I. "In answer about sacking cheese: After the cheese has been in the 
 press, say, 2 hours, take out, put on the sack snugly, turn the cheese, and 
 
 37 
 
578 I>R' CHASE'S RECIPES. 
 
 return it to the press for 24 hours, or till next morning. Commence with 
 light weight, and heavier towards the last, that will press the bandage firmly 
 into the cheese, and prevent flies from getting in. I think the lever press 
 the true principle of pressing. 
 
 II. " In regard to skim-milk cheese, you can keep the milk just as 
 long as it will keep perfectly sweet, although in quite cool weather it will 
 frequently get bitter, and that would spoil the flavor of the cheese. 
 
 III. " I can tell no exact rule for the amount of rennet, for there is 
 80 much difference in the strength of them. Must use judgment and practice. 
 
 IV. " I will try to tell how we make our cheese. We strain the night's 
 milk into the vat and put cold water around the milk (that is, in the outer 
 shell under and around the milk, by which the milk is also heat, when desired, 
 by a fire in the furnace,) to keep the milk from souring. In the morning, skim, 
 put the cream in the strainer, and strain the morning's milk, which is warm, 
 through it to dissolve the cream (so you see, the cream is not to be taken away 
 for butter, if you wish good rich cheese); then heat to 80 or 85 degrees, when 
 we add the rennet. It should coagulate in from 30 to 35 minutes; then stand 
 40 minutes, and cut the curd; then stand about the same length of time before 
 heating up the whey; when the heat has been raising about 10 minutes, com- 
 mence working gradually, till it gets to 100 degrees. Work it up with clean 
 hands to keep the curd from sticking together, until it will cleave apart; then 
 let the fire go down, and let it stand till the whey becomes a sickish sweet, then 
 'drain off the whey, add salt (see Mr. Arnold's plan for the right amount), put 
 into hoops, press 2 hours, sack, turn, and put back and press till next morning. 
 
 " Last season we sent our milk to the factory, for the reason wife's health 
 was not good enough to see to it (his wife made the cheese generally, which I 
 always thought was too hard work for a weakly woman, and still think the 
 same); but it did not net more than two-thirds as much as when made it our- 
 selves. The lowest I have sold our own make of cheese for, since the war, is 
 12% cts. per lb. It is lower now; but my customers last spring offered me 10 
 cts. if I would supply them ; but I have never been able to supply the adjacent 
 villagers with what they wanted. I have not kept my dairying accounts so aa 
 to give you figures of the amount of milk for a certain amount of cheese, nor 
 of the profits of the business. Suffice it to say, I think it the best business for 
 & farmer here, he can follow; and I agree with you, that every farmer should 
 make his cheese for his own table. 
 
 " Our best respects to yourself and family. David Sanders." 
 
 Remarks. — I think between this gentleman's explanations and those of Mr. 
 Arnold, any man, or woman, who is stout and healthy enough to do the work, 
 will be able to master all the intricacies there are in the business of cheese 
 •making, whether it be with few or many cows, as the plan is the same; and 
 those who keep a large number of cows, and wish to make cheese for the Lon- 
 don (England) market, will be able to do so, by the following item, from the 
 Rural New Yorker, which was given under the following head: 
 
 2. Fancy Shipping Cheese. — The following is the process for "gilt- 
 edge " fancy cheese for the London market, at one of the most noted factories 
 in Herkimer county, N. Y. ; 
 
 " In warm weather, during summer, the milk is cooled by running water 
 under the vats to a temperature of 70° Fahr. The water is then turned off for 
 the night, and the agitator kept moving very slowly until morning. If the 
 weather is cool, in summer, the water is turned off when the milk has fallen 
 to a temperature of 74°. In the morning the temperature of the milk ranges 
 about 64° Fahr. Mr. Fairchild, the manager, says he does not want the tem- 
 perature of the milk to have fallen below 64° in the morning because, when 
 >this is the case, the milk is too sweet, or has not sufficiently ripened for his 
 
DR. CHASE'S RECIPES. 579 
 
 method of cheese making. In summer the milk is raised to a temperature of 
 82° Fahr. , and a sufficient quantity of good, sweet rennet added to produce 
 coagulation so it will be fit to cut in 1 hour. The coagulation should be carried 
 so far as to have the mass break smooth and clear, on introducing the finger 
 and raising it. 
 
 "Then the curds are cut lengthwise of the vat with a gang of steel knives, 
 and allowed to remain at rest for a space of ten minutes. They are now cut 
 crosswise, and immediately after this operation the horizontal knives are used 
 to divide the perpendicular columns of curd, and when this is completed no 
 more cutting is allowed. Heat is now immediately applied to the mass, and its 
 temperature is raised slowly, or gradually, until it reaches 98 deg. In the 
 meantime, the curds are very carefully moved with the hands and the particles 
 of curd are about ^^ths of an inch through. Water is used under the vats for 
 heating, and this is regarded as better than dry steam. When the mass has 
 reached a temperature of 98 deg., heat is shut off; but in equalizing the tem- 
 perature of the water under the vats and the curds, the latter will run up to 
 about 100 deg. The curds are now stirred for from 10 to 15 minutes, and very 
 slowly, or until the heat is all equalized through the mass. Then the curds 
 are left at rest — the cheese maker's office being to watch and stir the curds 
 occasionally until the acid begins to develop. It generally takes about an hour 
 for the acid to develop sufficiently during hot weather, and when this point is 
 reached which is indicated by the odor, or if the hot iron is employed the curds 
 should only spin threads about %ths of an inch long. At this point, which 
 must be determined correctlj"^ by the cheese maker, the whey is immediately 
 drawn, and the curds dipped into the sink. They are here stirred until the 
 whey is all out, when salt is applied at the rate of 3 lbs. salt to 1,000 lbs. of 
 milk. 
 
 "A proportion of annattoine is used during summer in the milk, as the 
 London dealer to whom the cheese goes, on orders, require a colored cheese. 
 The annattoine proportion is after Whitman & Burrell's recipe, and takes one 
 teacupful for 1,000 lbs. of milk. This gives the desired shade and suits the 
 London trade exactly. 
 
 " In spring and fall, when the patrons are allowed to skim a portion of the 
 milk, the process of manufacture is varied, and is as follows: The milk is set 
 at a temperature of 84 deg. , and a quantity of rennet added sufficient to pro- 
 duce coagulation completely in 40 minutes. It is then cut in the same way as 
 for whole milk-cheese and the mass raised to a temperature of 96 deg. , which 
 ultimately runs to 98 deg. in equalizing the temperature of the water and curds. 
 The late fall cheese is salted at the rate of 2J^ to %% lbs. salt to 1,000 lbs of. 
 milk and the winter cheese gets only 2 lbs. For this character of cheese he 
 does not want so much development of acid as for the summer make. When 
 under the hot iron test the acid is far enough developed when you can just 
 perceive the strings to start on withdrawing the lumps of curd from the iron. 
 In winter he regards it important to draw the whey as quickly as possible and 
 get the curds in the hoop rapidly. 
 
 Remarks. — Thus we have the home-made cheese, on a small and on a large 
 scale, and the very tip-top fancy cheese of the factories, so that all can be pleased. 
 The factory plan, without the coloring, would be just the thing, for home mar- 
 ket or home use. 
 
 3. Buttermilk Cheese, Plain and Spiced, if Desired— German 
 Flan — Excellent. — According to a German agricultural journal excellent 
 cheese may be made of buttermilk by the following process: "The butter- 
 milk, after being boiled and allowed to stand until cool, is placed in a cheese- 
 form (loop) or heavy linen bag until the whey is drained off, when it is salted, 
 not too heavily, and spiced according to taste, and thoroughly mixed. About 
 a spoonful of alcohol is then added for each pound, and the mass is thoroughly 
 
580 DR. CHASE'S RECIPES 
 
 kneaded, and formed into cheeses of any desired size or form, which are dried 
 in the air, and then wrapped in clean linen cloths that have previously been 
 moistened with hot whey, and packed in a well-covered cask, and stowed in a 
 warm place. Four days suffice to render them fit for use, biit they improve by 
 age. The small hand-cheeses, which especially become very dry in winter, 
 may be rendered palatable by simply wrapping them, vv'hen dry, in horse-radish 
 leaves, and packing them closely in a cask. They will be found of a very 
 agreeable flavor in from 3 to 4 weeks. " 
 
 Remarks.— 'Kdiaj persons are very fond of buttermilk cheese, and those 
 who do not desire to spice them Avill simply use a little salt. 
 
 Cheese Factory — What it Costs to Fit Up, Articles Needed, 
 With Price of Each. — I cannot settle this point better than by giving an 
 explanation in a recent number of the Fostoria Review by E. A. Davidson, of 
 Gilroy, Cal., who reported the fitting up of his factory there for using the milk 
 of 500 cows, which is probably as small a nuniber as will pay to prepare for. 
 It is probable that to buy in the cities of the Middle or Eastern States the cost 
 would be somewhat less than in California. He says: 
 
 * * I have recently fitted out a factory for about that number of cows, 
 the cost of which forms the basis of the figures I give. The following will be 
 found reliable. It will be observed that in my list no provision has been made 
 for engine or force pump for forcing water into tanks, which in some localities 
 may be necessary. It will be found much more desirable to have running 
 water, either from spring or artesian well, where it can be procured without too 
 great expense, as it will materially lessen the running expense of the factory as 
 well as prove at all times a safeguard from tainted or sour milk, both of which 
 are very liable to occur where there is a lack of good, pure running water. 
 There are also cases of defect sometimes in the working of either pump or 
 engine, and this causes much inconvenience, and many times actual cost in 
 handling the milk. The following is a list of necessary apparatus, with present 
 cost of each item: 
 
 Three 600-gallon vats, |80 each, $240 00 
 
 One press with capacity for thirty 60-pound cheese, . 25 00 
 
 Ten press screws 70 00 
 
 Thirty telescope hoops, 90 00 
 
 One 80-gallon weighing can 15 00 
 
 One milk conductor, . . . . . . 5 00 
 
 One curd sink, with perforated bottom, . . 20 00 
 
 One 6-horse-power boiler, with injector and pipes com- ) on^ qq 
 
 plete, to connect with vats, f "^ 
 
 Two bandagers, or curd fillers 5 00 
 
 Two curd knives, one horizontal and one perpendicular 15 00 
 One pair of scales, 900 pounds capacity, . . . 45 00 
 
 One pair of scales for weighing salt, etc., ... 1000 
 
 Two rennet jars, 5 00 
 
 Two jars for coloring, 2 50 
 
 One curd mill, . 30 00 
 
 One sink for washing and scalding dairy fixtures, . 10 00 
 
 One set of testing instruments 5 00 
 
 Pails, dippers, curd scoop, etc., .... 6 00 
 
 Total, $873 50 
 
 Remarks. — Although our items, or recipes, for making and managing but- 
 ter and cheese are few, yet we think they are plain, and perfectly reliable. 
 
DOMESTIC ANIMALS. 
 
 KECEIPTS AND INSTRUCTIONS FOR THEIR CARE AND 
 
 TREATMENT. 
 
 HOI^SES 
 
 General Remarks Upon Their Dispositions, Etc. — It is an 
 
 admitted fact that " kind and gentle treatment makes a kind and gentle horse." 
 Again, " a balky man makes a balky horse." " Bad drivers," too, " make bad 
 liorses." It is onl}" in a few exceptional cases that a horse is naturally vicious, 
 or even stubborn. Let good sense be shown, then, on the part of those who 
 liave the raising and care of horses, and they will shoAv theirs by their kind and 
 willing submission to all reasonable requirements which they understand. 
 Kindly teach them, and they will as kindly learn. But curse and scream at 
 them, and you excite their fears and injure their dispo.sition to be kind, by every 
 such want of judgment on the part of the driver, or the one who has the care of 
 them in the stable. Then, if you want a kind and gentle horse, be kind and 
 gentle towards them, and they will not fail you in more than one case in a hun- 
 dred. But a pet to-daj' and a kick to-morrow w ill destroy their confidence in 
 you, and leads them to expect abuse rather than kindness. The Arabs are 
 accredited with being the most successful horse-trainers in the world; and they 
 so appreciate the value of kindness that they take them into their tents with 
 them, and bestow upon them as much love as they give to their cliildren; and 
 the children, in turn, make playfellows of the colts: and thus, although the 
 Arabian horse is considered the most spirited of any in the world, yet with 
 their intelligence gained by this constant and kind companionship, they are the 
 most easily controlled of any. Beware of the impatience of boys and hired 
 help, who are likely to think there is no way of showing their power over a 
 horse but by jerking at the reins, and yelling or cursing at him. Treat horses 
 with uniform and unvarying kindness and they will soon learn to have confi- 
 dence in their master, and there A\all be but few "tricky" horses. It is well 
 even to be on friendly terms with cows and sheep as well as the horse family, 
 giving them salt, or a little sugar, pieces of apple, or any palatable thing, as bits 
 of carrots, beets, etc., and especially so with the younger stock, and thus teach 
 every animal to allow itself to be handled in the yard. And if, when a 
 colt or a calf is seen for the first time, it is handled kindly, and so petted every 
 time it is seen afterwards, it will soon love to see you for the sake of the feed- 
 ing, handling, etc., and never more be afraid of you, as it soon will be unless 
 this kind course is introduced and constantly pursued. That the disposition of 
 
 581 
 
582 DR. CHASE'S RECIPES. 
 
 tlie horse is, generally, kind, no one can doubt; therefore, if he receives kind- 
 ness, and only kindness, in return, he will become more, and still more kind to- 
 his master and associate, which the master thus becomes, rather than an austere, 
 rough, harsh and abusive one, which the naturally kind animal will soon learn 
 to fear, and the next thing is to hate, and consequently kick or bite, or both, in 
 self defense or to prevent your coming near enough to abuse him, when this is 
 the custom of the master; and no one can honestly blame them for it, either. 
 Learn then, to give the kindness you expect in return, and there will soon be a 
 lasting friendship established that will end only with the life of one or the 
 other. 
 
 How Long a Horse Ought to Work. — It is now claimed by our 
 best horsemen, that, with our manj'^ labor-saving machines, a horse ought not 
 to be worked over 9 hours a day; at any rate he should have two hours at noon 
 for eating, and to allow the digestion of his food, by which his strength will be 
 greatly aided in his afternoon's work. See the digestion of the horse compared 
 with that of the ox, showing how each should be fed. 
 
 Baising and Breaking Colts. — A correspondent of the Practical Far- 
 mer, who says he has had considerable experience in handling colts, gives 
 his views and practice upon this subject, also such examples of docility, 
 after his manner of handling them, which are so consistent with what I con- 
 sider the right thing to do in raising and breaking colts tliat I believe it will 
 carry more force, or be more likely to be followed, than what I might be able 
 to say, without corresponding examples, which I could not give. He says: 
 
 " I have adopted the rule of haltering my colts at 10 days old, and lead it 
 at its mother's side whenever I drive her. I have never found any trouble in 
 teaching a colt to lead in this way, and long before it is weaned it will be per- 
 fectly halter-broken. I have just brought up from the pasture a colt that was- 
 2 years old in April, to give it a little training. This colt was halter-broken and 
 led at the side of its mother when sucking, and it is now as docile as any horse 
 on the farm. A boy 16 years old, who is living with me, harnessed it a few 
 days ago, and, after driving it round the yard for a short time, hitched it to a 
 spring wagon and went off alone with it. I should not have allowed it had I 
 known what he was about, but he came back with the colt as gentle as my old 
 carriage horse. This has been about my experience with colts that have been 
 taught to lead and handle when young. It is easy to accustom a colt to have 
 the harness thrown on it, and chains wrapped around its legs, or to have some- 
 thing fall from its back, without its being frightened, and if these things are 
 ever learned it must be when the animal is young. I believe that it is ea.sy to 
 so train a colt that if the hold-backs come loose on a hill, and let the buggy 
 against it, instead of being frightened and running away, it will brace itself 
 and stop the buggy. I remember twice being placed in a position of great dan- 
 ger, with a spirited mare that I had trained from a colt, and if I had not accus- 
 tomed her to just such treatment as I recommend, I should undoubtedly have 
 been severely injured or killed. The instances were these: I was approaching 
 the Miami river, on a turnpike, and had just started down a long, winding 
 hill, over a fourth of a mile long, when one of the bolts by which the shafts 
 were attached to the buggy, dropped out. That side of the shafts dropped on 
 to the mare's heels, and whenever I attempted to rein her in to stop her, the 
 buggy would run against her. I went fully 300 yards down the hill before I 
 couid get her checked so that it was safe for me to jump out and catch the 
 wheel and stop the buggy, but the mare made no attempt to kick or run. The: 
 
DR. CHASE'S RECIPES. 583 
 
 other case was this: I had stopped ui the top of a long hill with a load of wood, 
 and when I stepped on to the doubletree to climb on to the load, the stick I took 
 hold of to pull myself up by, pulled out, and I fell with my head between the 
 mare's heels, and the stick came rattling down over the chains on top of me. 
 If she had started at all the wagon would have run over me, for I was exactly 
 in front of the wheel. Now, I do not say that every horse can be trained to do 
 as mine did, but I do say that if it is ever done it must be while it is young, and 
 that what the colt is taught young it never forgets. I have no faith in the 
 theory that a colt should never be put to work until it is 4 years old. Of course, 
 we must exercise judgment and not strain our young horses by pulling them 
 hard, but I see no more reason why a colt should do nothing until it is full 
 grown, than a boy, and every boy works from the time he is 12 or 14 years old. 
 A well grown colt can be used for light work from the time it is 30 mouths old. 
 and made to pay its keeping, and if good judgment is exercised it will be all the 
 better for it. One thing is indispensable in training a colt, and that is that you 
 control your temper. The man who will get angry, and jerk and whip a colt, 
 is not fit to have charge of it, and need not expect to render it docile and 
 obedient. 
 
 Remarks. — As this gentleman says, every horse may not be as docile as his 
 was, even if trained the same; but the author fully believes that 9 out of every 
 10 would be equally docile under just such circumstances. But most positively 
 would not without this early training. 
 
 Bitting the Colt and Training to Harness. — In the warm days of 
 spring, when the colt is 1 year old, let the bitting process be commenced ; and if 
 the colt has been handled from its birth, as above suggested, it will usually sub- 
 mit to the bitting process as quietly as he will to any other training. After put- 
 ting on the bitting fixtures, turn him loose in a safe yard, i. e. , with no obstruc- 
 tions, as wagons, sheep racks, etc. , with which he might come in contact, allow- 
 ing him an hour or so to become familiar with the harness, being careful to 
 check him up but little tlie first time above what he carries his head naturally, 
 but checking higher and higher each day until the proper carriage of the head 
 is attained. I dislike an over-high carriage of the head in any horse. After a 
 day or two, a cord 12 to 15 feet in length may be tied to the bits and the colt 
 allowed or trained, if need be, to exercise in a circle or around you, but never 
 carrying it so far as to tire or worry him, gently patting and petting him from 
 time to time to show that no harm is intended. This should be gone over again 
 and again through the summer and winter following, and when it is 2 years old 
 it may be harnessed and hitched beside its mother, if she be gentle and kind, 
 else beside an old, gentle horse, and driven quietly about, at first with only the 
 harness on, then to a light carriage, with never more than two therein, and 
 accustomed to driving until it becomes second nature to do as its companion 
 does, but never upon long and exhaustive journeys; but simply enough to 
 harden its flesh and aid its muscular development. And even from 3 until 4 
 years old a colt should be driven with exceeding care, never over-loaded, as this 
 is the critical age of the colt, or its period of second dentition, and it can not, 
 therefore, masticate hard food, as it can after its teething is completed. Indeed, 
 all young horses should be used with care, and never put to steady exhaustive 
 work until they are 6 years old, after which, with this early care, they will 
 become stouter and increase in power and speed until 10 or even 12 years old, 
 
5^ DB. CHASE'S RECIPES. 
 
 while if put to the hardest work at 4 or 5, they will not improve beyond 
 8 or 9. 
 
 Weaning and Wintering Colts.— If the mare is allowed a few oats 
 while in pasture, whic/i is a very proper thing to allow, the colt will soon learn 
 to eat with her, and as soon as this is observed, it should have a handful or two 
 daily, where the mother cannot get in to eat them from it; by which means you 
 increase its development and growth, and save the trouble of having to teach it 
 to eat them at time of weaning. And as cool nights approach, it is best to take 
 the mare to the stable over night, tying the colt near her; if a double stall, by 
 her side ; but not to allow suckling, which will take away half, at least, of the 
 trouble of weaning without their knowing it; and if the mare will eat roots, give 
 such as beets, carrots, turnips, apples, pumpkins, etc., all properly cut into small 
 pieces to prevent choking; and some persons think all breeding mares should 
 be taught to eat roots to ensure a better condition of health. The colt will also 
 soon learn to eat them, but should not be allowed so much as to produce loose- 
 ness of the bowels; enough, only, to aid digestion. Some persons allow their 
 colts to run with the dam till winter sets in, but it is not good for either the 
 colt or the mother, especially if she is again breeding. The colt should be 
 weaned, or shut off from the mother, about the end of the sixth month; but 
 should be well cared for the first winter — in fact, all winters; should have 
 either a warm stall, or at least a warm, dry place, with plenty of bedding, and 
 a good brushing every day, being very careful and kind about the legs, to 
 accustom it to after grooming; give a quart of good, sound oats daily, with 
 sweet, clean hay, and its little feed of roots, if you have them; but coarse cut 
 food is not proper for a colt, as it packs too closely for the easy digestion of 
 young animals. If the fall is particularly dry, when a colt is being weaned, a 
 few bits of carrots, beets, or turnips will more especially be called for as aids to 
 digestion, on account of the shriveled condition of the grass. With these aids 
 it will not miss the mother's milk near as much as it otherwise would; and if it 
 has already been accustomed to them, so much less trouble will now be exper- 
 ienced. If 3 or 4 colts can be shut off together in an adjoining field from the 
 dams, there will be still less trouble than with one alone. 
 
 Profit of Raising Colts. — A colt may be raised for about the same 
 cost as a cow; but, at three years old, is generallj' worth as much as three or 
 four cows. Not only mu.st the right kind of mares be kept, and the right kind 
 of colts be raised, but the mother must have the proper care, as indicated under 
 the head of Brood-mares, Proper Care of, etc. She must also have ample stable 
 accommodations, when needed. And as the profit of raising good colts is so 
 large, as before remarked, and the demand for them is becoming so great, let 
 the farmer keep the mares, which are just as kind and good to work on the 
 farm as the geldings, and let the latter go to the town-people who care not to 
 engage in the breeding business. 
 
 Colts of Ordinary Training — To Cure of Halter-Pulling.— 
 Colts which have not been broken young to lead by the side of the mother, as 
 previously instructed, often annoy their trainer by pulling at the halter. For 
 
DR. CHASE'S RECIPES. 585 
 
 such, place a spring-pole, a pretty stiff one, on the opposite side of the manger 
 so he shall not see it; then pass the halter-strap, or what is better, a rope halter, 
 that may pass through a hole in the partition or boards, put up for the purpose, 
 passing to the pole, which shall give him at least 3 or 4 feet of play, and he 
 will soon try his full strength upon it; but if properly done it will still hold 
 him, and he will finally walk up to the manger — " the captain's office " — and 
 consider his passage paid for life on not a very large number of pulls either, if 
 it is skillfully arranged. I have seen this done effectually and satisfactorily by 
 taking the colt to the woods and trimming a sapling of such a size as to have 
 the riglit spring to it, then cut off the top at a proper height, bending down and 
 tying a long rope to the top and to the halter, then letting it up gentlj', when 
 the contest would begin, but always with victory to the sapling, with only a few 
 trials, although it is believed to be best to have the sapling hidden from his 
 sight, }-et he hardly suspects the sapling of being his opponent. 
 
 Colts, to Teach. How to Back. — When a colt has been somewhat 
 accustomed to the harness, after our method of training and breaking, it will be 
 well also to teach him how to back in the following manner: Having put on a 
 bridle, lead him to the top of rather sloping ground, not very steep, placing 
 the hind feet down the slope ; then facing him, taking hold of the reins, close 
 to the bits, with a hand on each side, press him gently backward, at the same 
 time saying "Back, back," while you follow him, guiding him as he backs, 
 to keep him descending the hill or slope, and not allowing him to turn sideways, 
 stopping occasionally to caress him, but under no circumstances allow yourself 
 to strike him, and he will very soon learn what is wanted of him and will will- 
 ingly do it at the word being spoken every time, if done with patience and gen- 
 tleness. After he has learned it fairly on the descending ground, do the same 
 upon the level, after which harness him to a light empty buggy or wagon and 
 do the same thing, first upon descending ground, then upon the level; and 
 finally, if upon a road where the ground is solid, you may get into the vehicle, 
 and with the reins gently pull upon him, always repeating the words, "Back, 
 back," until he perfectly understands what is desired of him, when he will do 
 it as readily as any other thing. It is only that horses do not know what is 
 wanted of them, or that they are at first required to back greater loads than 
 they are able to do, that there is so much trouble in backing them. If the colt 
 is taught, the horse will know how to do it. And this plan is as applicable to 
 horses as it is to colts; but for horses which have not had the advantage of 
 training and breaking while a colt, as above indicated, it will require more time, 
 as well as more patience, and a greater amount of gentleness, to accomplish the 
 undertaking. Observe the three things above indicated and 3'ou will never fail: 
 I. To place the colt or the horse with his back dow^n hill. 
 II. When harnessed, let it be only to a light empty wagon. 
 III. Always be perfectly kind and gentle, teaching him what you desire him 
 to know. Take only one at first, and after he is learned, if you have a mate 
 for him, do the same with him; and finality, harness them together and carefully 
 do the same with the span. It will more than pay in the after usefulness of the 
 horses for all the labor and pains of teaching. 
 
586 DR. CHASE'S RECIPES. 
 
 Brood Mares, Proper Care of, Before and. at the Time of 
 Foaling. — The author is indebted to the " Veterinary " of the New York 
 Spint and a correspondent of the Michigan Farmer for the following sensible 
 instructions as to the proper food and care of brood mares at this critical period 
 of their lives; and especially will it be found necessary to have an eye to the 
 mother's conduct towards the foal or colt, if it is her first, as she may be kind 
 to it and she may not; still, watchful care is very important in all cases until the 
 colt is up and doing well. The writers speak very much alike, as though one 
 had copied from the other, in parts at least, but which is the copyist I do not 
 know ; but as each is more full in some points than the other, I shall use 
 all important points without giving both in full, as that would only be a repeti- 
 tion, my credit being given jointly, as above. The combination is sensible and 
 worthy of consideration. It is as follows : 
 
 " The best feed for the brood mare is cornstalks or good timothy hay, with 
 from 4 to 6 qts. of ground oats and wheat bran (equal parts) each day. The 
 ground oats and wheat bran not only enable the dam to make all necessary 
 preparations to supply the coming foal with nourishment at the time when most 
 needed, but it keeps her healthy and strong, and enables her to furnish the 
 growing foetus (colt in uterus) with the best kind of material to make the best 
 bone and muscle. The dam should also have moderate exercise, but it should 
 be regular. If she be used in a team, she should not be driven faster than a 
 walk, nor loaded too heavily, for in either case there is danger of injuring the 
 dam and ruining the foal. She should be housed or sheltered nights and in all 
 stormy weather. As foaling time approaches, she particularly needs the prac- 
 ticed eye of the careful and experienced breeder. For she should be watched 
 both day and night, as many a valuable colt has been lost that two minutes' 
 labor at the particular time would have saved. As soon as the colt is dropped, 
 the attendant should see that its head is free from the membrane or sac with 
 which it is enveloped, as the colt will otherwise soon smother. The next thing 
 is to sever the umbilical cord about 5 inches from the foal and tie the end next 
 to the colt to prevent bleeding, etc. This, if possible, should be done before the 
 dam rises, as many a colt has been ruptured at the navel by the dam rising 
 before the string was severed. After the above has been promptly attended to, 
 leave the dam alone with the foal for half an hour and carefully watch her 
 actions. Now, in case she seems disposed to injure, or in any way abuse the 
 foal, it should be taken away from her and covered with a blanket until dry. 
 at the end of a few hours, the attendant with whom the mare is most familiar 
 should endeavor to assist the foal to suckle. If necessary the mare must be 
 placed under more or less restraint. The twitch , strapping up one foot, or the 
 side line must be resorted to, while the assistant renders the necessary assistance 
 by holding the colt at the side and by putting the nose to the teat of the mare. 
 After the colt is able to draw its nourishment from the dam without the aid of 
 its attendant, little need be done but furnish ashed, if the weather be inclement, 
 and a liberal supply of good hay or stalks, and a peck of ground oats and bran 
 per day until there is a full growth of green, spring grass." 
 
 Remarks. — The author can see nothing to add to these instructions, except,. 
 
DR. CHASE'S RECIPES. 587 
 
 should it ever occur that from storms, or from the mare's " coming in " out of 
 the ordinary season, she should have a double stall or a barn floor, well bedded, 
 entirely to herself at such time, together with the same watchful care to avoid 
 accidents, that is above recommended, with which no danger generally need be 
 apprehended. 
 
 How to Choose or Buy a Horse. — The following simple rules will 
 be found useful to all parties about to buy a horse: 
 
 I. Never take the seller's word; if dishonest he will be sure to cheat you; 
 if disposed to be fair, he may have been the dupe of another, and will deceive 
 you through representations which cannot be relied upon. 
 
 II. If you trust the horse's mouth for his age, observe well the rules given 
 below, for that purpose. 
 
 III. Never buy a horse while in motion; watch him while he stands at 
 rest, and you vdll discover his weak points. If sound he will stand squarely 
 on his limbs without moving any of them, the feet planted flat upon the ground, 
 with legs plump and naturally poised. If one foot is thrown forward with the 
 toe pointing to the ground and the heel raised; or if the foot is lifted from the 
 ground and the weight taken from it, disease of the navicular bone may be sus- 
 pected, or at least, tenderness, which is precursor of disease. If the foot is 
 thrown out, the toe raised and the heel brought down, the horse has suffered 
 from laminitis, founder or fever in the feet, or the back sinews have been 
 sprained, and he is of little future value. When the feet are all drawn together 
 beneath the horse, if there has been no disease there is a misplacement of the 
 limbs, at least, and a weak disposition of the muscles. If the horse stands with 
 his feet spread out, or straddles with the hind legs, there is weakness of the 
 loins, and the kidneys are disordered. 
 
 IV. Never buy a horse with a bluish or milkish cast in the eyes. They 
 indicate a constitutional tendency to ophthalmia (soreness or weak eyes) moon 
 blindness, etc. 
 
 V. Never have anything to do with a horse who keeps his ears thrown 
 back. It is an invariable indication of bad tamper. 
 
 VI. If a horse's hind legs are scarred the fact denotes that he is a kicker. 
 
 VII. If the knees are blemished the horse is apt to stumble. 
 
 VIII. When the skin is rough and harsh, and does not move easily and 
 smoothly to the touch, the horse is a heavy eater, and his digestion is bad. 
 
 IX. Avoid a horse whose respiratory organs are at all impaired. If the 
 ear is placed at the side of the heart, and a whizzing sound is heard, it is an 
 indication of trouble. Let him go. 
 
 How to Judge the Age of a Horse. — The age of a horse, up to a 
 certain period, is generally determined by his teeth. There are no two opinions 
 alike on this point. But as almost every writer on this subject has some pet 
 theory of his own, there are probably no two writers whose opinions agree as 
 to the exact manner of arriving at a horse's age after it has attained the age of 
 5 years. For the edification of our readers, we give from " Kendall's Treatise 
 on the Horse," the foUovping concise rules, which will be found generally cor- 
 rect : 
 
588 DR- CHASE'S RECIPES. 
 
 I. Eight to fourteen days after birth the first middle nippers of the set of 
 milk teeth are cut; four to six weeks afterward, the pair next to them, and 
 finally, after six or eight months, the last. All these milk teeth have a well 
 defined body, neck and shoulder fang, and on their front surface grooves — or 
 furrows, which disappear from the middle nippers at the end of one year; from 
 the next pair in two years, and from the incisive teeth (cutters) in three years. 
 
 II. At the age of two the nippers become loose and fall out, in their places 
 appear two permanent teeth, with deep, black cavities, and full, sharp edges. 
 At the age of three the next pair fall out. At four years old the corner teeth 
 fall out. At five years old the horse has his permanent set of teeth. 
 
 III. The teeth grow in length as the horse advances in years, but at the 
 same time his teeth are worn away by use, about one-twelfth of an inch every 
 year, so that the black cavities of the nippers below disappear in the sixth year; 
 those of the next pair in the seventh year, and those of the corner teeth in the 
 eight year; also the outer corner teeth of the upper and lower jaws just meet 
 at eight years of age. At nine years old cups leave the two center nippers 
 above, and each of the two upper corner teeth have a little sharp protrusion at 
 the extreme outer corner. At the age of ten the cups disappear from the 
 adjoining teeth; at the age of eleven the cups disappear from the corner teeth 
 above, and are only indicated by brownish spots. 
 
 IV. The oval form becomes broader, and changes, from the twelfth to the 
 sixteenth year, more and more into a triangular form, and teeth lose, finally, 
 with the 20th year, all regularity. There is nothing remaining in the teeth that 
 can afterward clearly show the age of the horse or justify the most experienced 
 examiner in giving a positive opinion. 
 
 V. The tushes or canine teeth, conical in shape, with a sharp point and 
 curved, are cut between the third and fourth year, their points become more 
 and more rounded, until the ninth year, and after that more and more dull in 
 the course of years, and lose, finally, all regular shape. Mares have frequently 
 no tusks, or only faintly indicated. 
 
 "What Makes a Horse Shy, and How to Avoid it.— A correspon- 
 dent of the Michigan Farmer, says: "There never was a shying horse that 
 was not near-siglited. Such horses do not see the object until getting right near 
 it. Nothing will break the horse of this habit unless the blinders are discarded 
 and an open head-stall used. Treat the horse kindly. Never wliip him, but try 
 to coax him up to the object, that he may smell of it. One of the worst shy- 
 ers was broken by leading, riding and driving in a meadow among stone, 
 stumps, boxes and buffalo robes in different positions every day, the horse being 
 led up to them and allowed to eat a few oats off of the object. Let any one 
 examine a well-behaved horse's eye and then a " shyer's " eye, and note the dif- 
 ference. 
 
 Managing and Shoeing Fractious Horses.— The following valu- 
 able information is from the Live Stock Journal: "A beautiful and high-spirited 
 horse would never allow a shoe to be put on his feet or any person to handle his 
 feet. In attempting to shoe such a horse, recently, he resisted all efforts, 
 
DR. CHASE'S RECIPES. 589 
 
 kicked aside everything but an anvil, and came near killing himself against 
 that, and finally was brought back to his stable unshod. This defect was just 
 on the t-ve of consigning him to the plow, where he might walk barefoot, when 
 an officer in our service, lately returned from Mexico, took a cord about the size 
 of a common bed-cord, put it in the mouth of the horse like a bit, and tied it 
 tightly on the animal's head, passing his left ear under the string, not painfully 
 tight, but tight enough to keep the ear down and the cord in place. This done, 
 he patted the horse gently on the side of tlie head and commanded him to follow, 
 and instantly the horse obe^'ed, perfectly subdued, and as gentle and obedient 
 as a dog, suffering his feet to be lifted with entire impunity, and acting in all 
 respects like an old stager. The gentleman who thus furnished this exceedingly 
 simple means of subduing a very dangerous propensity, intimated that it is 
 practiced m Mexico and South America in the management of wild horses." 
 
 Vicious Horses, Efficient Method of Subduing. — A new and 
 
 very simple method of subduing or training vicious horses was recently exhib- 
 ited at West Philadelphia, Pa., where (he manner in which the very wildest 
 horses were subdued so quickly, caused tlie Record oi t\\&X c\lj , in making the fol- 
 lowing report, to call it "astonishing." It says: "The first trial was that of a 
 kicking or ' bucking ' mare, which her owner said had allowed no rider on her 
 back for a period of at least five years. She became tame in about as many 
 minutes, and allowed herself to be ridden about without a sign of her former 
 wiidness. The means by which the result was accomplished was by a piece of 
 light rope which was passed around the front of the jaw of the mare just above 
 the upper teeth, crossed in her mouth, thence secured back of her neck. It 
 was claimed that no horse will kick or jump when thus secured, and that the 
 horse, after receiving the treatment a few times, will abandon his vicious ways 
 forever. 
 
 "Method for Slioeing. — The method for shoeing was equally simple. It 
 consisted in connecting the animal's head and tail by means of a rope fastened 
 to the tail and then to the bit, and then drawn tightly enough to incline the 
 animal's head to one side. This, it is claimed, makes it absolutely impossible 
 for the horse to kick on the side of the rope. At the same exhibition a horse, 
 which for many years had to be bound on the ground to be shod, suffered the 
 blacksmith to operate on him without attempting to kick, while secured in the 
 manner described." 
 
 Remarks. — Much less trouble than the old Rarey plan; and the more simple 
 the plan the easier it is to use it. If this ever fails, put under an ear, as they 
 do in Mexico. 
 
 White Feet in Horses or Spots on the Forehead — How to 
 Produce a Match. — Take a piece of Osnaburg (coarse linen cloth originally 
 made in Osnaburg, Germany) the size of the white on the corresponding foot; 
 spread it with warm pitch and apply it around the foot, tying it afterward to 
 keep it on in the right position ; let it remain on three days, by which time it 
 will bring off the hair clean and make the skin a little tender; then take of 
 elixir of vitriol a small quantity, annoint the parts 3 or 3 times; or use a common 
 
690 I>R' CHASE'S RECIPES. 
 
 •weed called arse-smart, a small handful, bruise it, and add to it about a half 
 pint of water; use it as a wash until the soreness is removed, when the hfur 
 ■will grow entirely white. — Cricket on ike Hearth. 
 
 Remarks. — If this will do the work on the feet, of which I have not a 
 >doubt, it will do the same upon the forehead, and in either case will do the 
 horse no harm. 
 
 Kicking and Runaway Horses— How to Cure of the Habit.— 
 
 The Kicking. — If j'ou have a horse which is accustomed to knockino: out the 
 •dash-board with his heels, when things do not work to please him, proceed as 
 follows: " Place around his neck a band like that used for riding with a mar- 
 tingale. Then take two light straps (made for the purpose) and buckle them to 
 the bits, on each side, and pass them through the neck-band, and also inside the 
 girth, and buckle them securely to eaeh fetlock of the hind feet, taking care, 
 in the making, to have them of the proper length. When a horse is rigged in 
 this manner, if he attempts to ' kick up behind,' each effort will jerk his head 
 down in such a way as to astonish him, perhaps throw him over his head. He 
 will make but a few attempts to kick when he finds his head thus tied to his 
 heels, and two or three lessons will cure him altogether." 
 
 For the Runaicay. — The method for the runaway is equally simple and 
 effectual: "First of all, fasten some thick pads upon your horse's knees, then 
 buckle a strap, about the size of a rein, upon each fetlock forward, and pass 
 the straps through the hame rings or some part of harness near the shoulder 
 on each side and lead the straps back to the driver's hand as he sits 
 in the buggy. He has thus four reins in hand. Start the animal without 
 fear; don't worry him with a strong pull upon the bit, but talk to him 
 friendly. When he attempts to run, he must, of course, bend his forward legs. 
 Now pull sharply one of the foot reins, and the eflfect will be to raise one of his 
 forward feet to his shoulder. He is a three-legged horse now, and when he has 
 gone on in that way a little distance drop the constrained foot and jerk up the 
 other. He can not run faster on three legs than you can ride, and when you 
 have tired him on both sides pretty thoroughly, or if he refuses to take his 
 trot kindly and obey your voice and a moderate pull on the bit, you can raise 
 both his fore feet, drop him upon his knees, and let him make a few bounds in 
 that position. The animal will soon find that he can not run away; that he 
 is completely in your power, and by soothing words you will also be able 
 to convince him that you are his friend. He will soon obey your commands, 
 and will be afraid to extend himself for a run. Within a week or two some 
 horses that were quite valuable animals in respect to everything but their 
 bad habits of kicking and running in harness, were cured by methods 
 described above." — Boston Herald. 
 
 Remarks. — These plans, if managed skillfully, must prove effectual and 
 satisfactory; and they ought to be generally known, for there are many 
 horses given to one or both of these viciously evil habits. 
 
 Digestion of the Horse Compared with that of the Ox, 
 Showing How Each Should be Fed.— The study of the physiology of 
 the horse, as compared with that of the ox and other animals, is calculated to 
 
DR. CHASE'S RECIPES. 591 
 
 ^ve such a knowledge to stockmen and farmers, that shall enable them to feed 
 them in such manner aa to obtain the strength needed at once by the digestion of 
 the more concentrated articles of food, as oats or other grain, which for this 
 purpose must be retained in the horse's stomach, while the hay or other coarser 
 food may have passed on into the intestines. The horse's stomach has a capa. 
 city, generally, of only about 16 qts., while that of the ox has about 15^^ times 
 as much, or about 250 qts. But the intestines are somewhat reversed, the horse 
 having a capacity of 190 qts., or thereabouts, while the ox has only 100. And, 
 again, the ox has the advantage of a gall bladder for the retention and continu- 
 ous distribution of bile during the digestive process, while the horse has none, 
 and depends upon the saliva being properly mixed with his food by slower mas- 
 tication, the bile flowing into the intestines at once, as it is secreted. "This 
 construction," says Colvin, " of the digestive apparatus indicates that the horse 
 was formed to eat slowly and to digest continuously the more bulky and 
 innutritions food." Then, when fed on hay, it passes very rapidly through the 
 stomach into the intestine. The horse can eat but about 5 lbs. of hay in an 
 hour, which is charged, during mastication, with four times its weight of saliva. 
 Now, the stomach, to digest it well, will contain but about 10 qts., and when 
 the animal eats 3^$ of his daily ration, or 7 lbs., in IJ^ hours, at least, 2 stomach- 
 fuls of hay and saliva, one of which must have passed on into the intestines. 
 And, as observation has shown that food is passed into the intestines in the 
 order in which it is received (first come, first served), we find that if we feed a 
 horse 6 qts. of oats, it, with the saliva and swelling of the grain by mastica- 
 tion (chewing), will just fill his stomach; and then, of course, if, as soon as he 
 finishes his oats, we feed him his ration of hay, he will eat sufficient in ^ of an 
 hour to force the oats entirely out of the stomach into the intestines, 
 while but slightly digested. Then as it is more particularly the office or func- 
 tion — duty or natural work — of the stomach to digest the nitrogenous parts of 
 the food — as oats or other grain — while it is believed the duty of the intes- 
 tines is to digest the less nitrogeneous and more bulky parts of the food, as hay, 
 etc., by the continuous pouring upon it of the bile, as above indicated (the prob- 
 able reason why a horse has no gall bladder), and as oats contain four or five 
 times as much nitrogen or nourishment as the same bulk of hay, it stands to 
 reason that the stomach must either secrete the gastric juice five times faster 
 than usual, which is impossible, else it must retain the oats sufficiently long for 
 digestion, or otherwise very much of their strength-giving properties are lost. 
 Tlierefore, this knowledge says to the horseman, if you are going to feed hay, 
 give it first and let the oats be given last, so that they drive the hay into the 
 intestines, while they remain in the stomach for a more full and complete diges- 
 tion. With the large stomach capacity, and the reserve of bile in the gall-blad- 
 der to be poured out, as required with the ox, it matters not so much as to 
 which class of food may be first given; still, I think there will be less colic and 
 gaseous disturbances in either case when the hay is fed first, if it is to be given 
 at all, especially at the mid-day meal. But, as the ox is a ruminating animal 
 (chews over again), he ought to be fed differently from the horse; having a 
 Jarge stomach capacity, as above explained, he needs coarse food to fill it; hence 
 
593 -Di?. CHASE'S RECIPES. 
 
 if working oxen are to be fed meal of any kind, at noon, let it be mixed with 
 cut hay, or other coarse food, and he will be much more strengthened and 
 refreshed for his afternoon work than if fed meal alone; and, as mentioned for 
 the horse, let two hours be given them to eat, and ruminate, or re-chew, their 
 food, by which means tliey obtain their strength for the balance of the day's 
 work. Then, again, as the ox does not sweat like the horse, he cannot stand 
 the mid-day heat as well as the horse can — a double reason for this rest at noon. 
 [See also How Long the Horse Ought to Work.] 
 
 Cribbing of Horses, What It Is and How to Cure It.— The 
 
 subject of cribbing is such a distressing thing to see a horse continuously doing 
 when hitched to anything upon which he can press his teetli; and which must 
 be more distressing to the horse, to be compelled, either from necessity or habit, 
 to do it; and, as it is a subject which I never heard anyone give a plausible 
 reason as to why horses get into the habit of it, and as I never saw anything 
 printed upon the subject which appeared to throw any light upon this mystery, 
 until Dr. Tuttle, of Clinton, Mich., Feb. 28, 1880, sent a communication to the 
 Pout and Tribune, of Detroit, which seems to give such a rational explanation 
 as to its cause, and also a rational treatment, or cure, for it, I have felt con- 
 strained to give his ideas, although I shall feel compelled to condense his letter 
 considerably; yet, I will give that which will enable anyone to avoid the diffi- 
 culty with colts, and to treat horses upon his rational plan, that have become 
 diseased, as he claims, which has addicted them to this terribly distressing 
 habit. I am aware that most people chiim it to be wind sucking, and hence 
 call them wind suckers, but it never seemed to me to be the fact; and Dr. 
 Tuttle's idea that it is to get wind out of the stomach rather than to suck it in, 
 as you will see below, I fully agree with, and believe his theory to be the cor- 
 rect one, hence I give it the more cheerfully. In answer to "What is Crib- 
 bing? " he says: " Belch of wind from the stomach. This is absolutely true in 
 the first stage of every case." He admits the possibility "that horses which 
 have followed the habit for years, may suck in and swallow wind, though I 
 doubt it," he continues, " for by carefully watching 'an old stager' go through 
 the motions of cribbing, you will observe that the shape of the neck, along the 
 line of the gullet, indicates something coming up out of the stomach, but 
 which is swallowed back again. As to its cause, he claims it to l)e indigestion 
 — dyspepsia, which in man, by fermentation, or souring of the food, produces 
 gas, and therefore belching of wind, as it is called — does the same with the 
 colt, for he claims that it generally begins with the colt and the cribbing, at 
 first, so far relieves the distress from the distention of the stomach, the habit is 
 formed, and he ever afterwards follows it; unless the cause, indigestion, is 
 cured. As to the cause of the indigestion, he thinks that it arises mostly with 
 fall colts, which have been too early put upon dry feed, grain, etc., which it 
 was not properly able to masticate, or chew sufficiently fine to make it digesti- 
 ble, ' for remember," he says, if you please, that a colt doesn't have a full 
 colt mouth (full set of milk teeth) until 2 years old; so don't feed them on dry, 
 hard, old corn, to 'keep 'em thriving,' any more than you would feed a Z 
 months' old babe on corned beef and boiled cabbage and expect it to thrive." 
 
DR. CHASE'S RECIPES. 593 
 
 The last would be as sensible a thing to do as the first. Raising spring colts is 
 his remedy, so as to avoid putting them so quickly upon other feed than grass- 
 made milk, with grass to eat, if they want it, and warm weather in which to grow 
 and develop. Then when winter comes, if grain seems necessary, give boiled 
 oats, or oatmeal in limited quantities, just enough to keep the colt growing, and 
 in condition. Early cut hay, a warm shed for stormy weather; feed regularly, 
 water regularly before feeding, never after," etc. If after the foregoing care, 
 signs of dyspepsia and cribbing appear, he claims there is something wrong in 
 the diet, or handling, which must be corrected, and hot bran mashes must be 
 given, and continued, to keep the bowels continuously free, never allowing the 
 movements to be hard and difficult. And the further treatment to be the fol- 
 lowing, as for horses, in proportion to the age. To cure the. disease when 
 developed, " Bear in mind," he says, " you are treating dyspepsia, not cribbing, 
 for the latter is only a symptom, a result of the former, and the treatment must 
 be thorough and persistent " (continued). The following is his treatment for a 
 horse of five years or older: 
 
 I. Tinct. of nux vomica, 20 drops, in a swallow of water, before each 
 feed, continued for months, if need be. "The effect of a small dose is all you 
 need." It may be given by putting into a small bottle with a long neck and 
 with about a gill of water, and given by putting into the mouth, as a drench, or 
 by putting into a small amount of water in a bucket and drank before giving 
 his full drink before the feeding. 
 
 II. Condition Powder. — A heaping dessert-spoonful (small-sized table-spoon) 
 of the follovdng tonic powder (condition powder), thoroughly mixed with the 
 feed at every meal: Powdered gentian, powdered Peruvian bark (always get 
 the best red, unground Peruvian bark, and have the druggist grind or powder 
 it fine), of each, 1 lb., and powdered Jamaica ginger root, % ^b., mixed thor- 
 oughly. [And the author would say, keep it in a closely-covered tin box.] 
 
 III. Graduated Dose According to Age. — He has graduated the dose to the 
 age, as follows: For a horse 5 years or older, full dose, as above (20 drops); 4 
 years old, ^ (17 or 18 drops); 3 years old, % (15 drops); 2 years old, % (10 
 drops); yearlings, }i (6 or 7 drops); sucking colts, i^ to ^ (2 to 3 drops, 
 according to the robustness of the colt). That in parenthesis is the author's, 
 and will save every one the trouble of calculating at each time of giving the 
 medicine. I will give Dr, Tuttle's closing paragraph in full. He says: 
 
 " In closing, I would say I am not a horse doctor, nor do I wish to be, but 
 a regular physician of nine years' experience; that in the first years of my prac- 
 tice," by hard, irregular work and unwise handling, I made a cribber of one of 
 the finest horses ever owned in Michigan or driven by any man. Since then I 
 have tried to study carefully and scientifically his very intelligent efforts to 
 obtain relief, and likewise the effects of treatment, hygienic and therapeutic {i. 
 e., care as to proper feed and medicine). And with my knowledge of disease 
 and remedies in man I have, by analogy and experience, arrived at the above 
 conclusions, which I give to the public, hoping to assist horse-loving men to a 
 better understanding of a hitherto unscientifically-treated disease, which is dis- 
 tressing to both horse and owner. And I am confident that if this advice is 
 carefully followed it will be found to result in cures far beyond that ever pro- 
 duced by the choke-strap, to say nothing of the peace of mind which follows the 
 
504 DR. CHASE'S RECIPES. 
 
 humane treatment adopted for the relief of a distressing disease of the much- 
 abused, unappreciated, though intelligent horse. " 
 
 Remarks. — That but very few old horses which have long been in the habit 
 of cribbing will be cured, is not probable, even with this treatment, which the 
 author believes is most excellent; but that it will cure many colts of the dys- 
 peptic tendency, and consequently prevent the establishment of the habit he as 
 fully believes, if done with care and persevered in, as Dr. Tuttle above 
 describes, for months, or as long as needed; for his plan is in accordance with 
 the principles of treating persons, which is reliable. And what is good for a 
 man is good for a horse. 
 
 1. Big Head or Big Jaw of Horses— Preventive and Curative 
 Treatment. — Big head or big jaw proper is an enlargement and often a dis- 
 eased and ulcerated condition of the bones, and treatment, unless taken early 
 in the disease, seldom does much good; but for swellings of any of the fleshy 
 parts proper treatment will cure, and may, if taken in time, prevent the bone 
 <iifflculty. 
 
 I. Then as soon as swelling of any fleshy part of the head appears apply 
 the following volatile liniment freely: Olive oil, 8 ozs. ; hartshorn, 4 ozs. ; mix, 
 and shake when used. It is very stimulating and valuable for man or beast. 
 Keep it well corked. 
 
 II. Apply a bran poultice, re-applying as long as necessary, always apply- 
 ing the liniment at each dressing. 
 
 III. If the difficulty has long existed, and there is considerable constitu- 
 tional disturbance, as swellings or lumps in other parts, apply some good blis- 
 tering liniment under the belly, well forward, to establish and maintain a run" 
 ning sore as long as the swellings or lumps continue, giving, also, one of the 
 alterative condition powders daily in his feed, with such other treatment and 
 care in his diet or feed as may be necessary to re-establish good general health. 
 
 IV. The Eyes. — The eyes in this disease, as well as other parts of the body, 
 often become sore or swollen, or both. In such cases, make and use the 
 following: 
 
 Cooling Eye Water for Big Head, Swellings, Sprains, etc.— 
 
 Take a quart bottle and put into it pulverized, purified niter, % lb. ; and soft 
 water, J^ pt.; and shake till dissolved; then fill with more soft water and cork 
 for use. For the eye, dilute a little of this mixture with three times as much 
 water, and wash the eyes two or three times daily. For swellings, sprains, etc., 
 apply it as often, full strength. 
 
 V. F(yr Weak Eyes, shown by their watering more or less freely apply the 
 following: , 
 
 Eye Water. — Acetate of lead, sulphate of zinc, and laudanum, each, 
 J^ oz. ; soft water, 1 pt. If the eye is very weak, reduce some of this with an 
 •equal amount of water, and apply as the mixture above. A tea-spoonful of this 
 put into a 1 oz. vial and filled with soft water, will be an excellent remedy for 
 sore or weak eyes of persons. Either of these are as good for cattle as for horses. 
 
DR. CHASE'S RECIPES. 595 
 
 2. Big Jaw in Horses and Cattle, and Its Bemedy. — The 
 
 Live Slock Journal s^icnks, oi this disease as follows: "This is more properly 
 called ' dilation of the jaw bones.' In horses it is sometimes called ' big head ;* 
 it is a bony tumor, in which the interior of the bone is absorbed, sometimes 
 leaving a mere shell of bone divided into cells containing purulent or thick 
 matter. This is supposed to be caused by a deficiency of phosphate of lime in 
 food, rendering the bones deficient in this most important element, and the fol- 
 lowing prescription is often given with good result: 
 
 " Pliosphate Powder. — Phosphate of lime, 6 ozs. ; powdered golden seal, 2 
 ozs. ; powdered sassafrass, 3 ozs. ; powdered ginger, 2 ozs. ; oatmeal, 4 lbs. ; mix. 
 This will be divided into 16 parts, one given in the food every night. 
 
 " This will have a tendency to restore the missing elements in the bone. 
 And the general diet should be food rich in phosphates. You may get your 
 phosphate of lime by boiling beef bones in lye of wood ashes, and after it is 
 reduced fine, wash with water and give a small quantity daily in food. The 
 first thing to do surgically is to open it and let out any matter that it contains. 
 Having removed the matter, inject the cavity with weak pyroligneous acid or 
 weak carbolic acid. This will cleanse it and render healing possible." 
 
 Remarks. — I should prefer the pyroligneous acid to the cai'bolic, and 1 part 
 of the acid to 3 of soft water would be weak enough to use at first; and after- 
 wards 1 to 2, or even equal parts, to speed its healing. Both of these acids are 
 disinfectant, i. e., remove bad smells, as well as cleanse and heal, when used of 
 proper strengths as above. 
 
 3. Big Head in a Colt, and the Remedy— "L. P. J.," of Ben- 
 zonia, Benzie county, Michigan, May 27, 1880, wrote to the Post and Tribune, 
 of Detroit, as to the condition of his colt, as follows: 
 
 "What ails the colt? In December I discovered a small lump or bunch 
 coming on the left side of the face of my colt half way between the eye and the 
 nostril. This grew larger until about the size of a man's fist. I then opened it 
 with a knife. I had been using Centaur liniment and iodine and it had softened 
 a little, but when opened it did not discharge and bled but little. I had also 
 used beef brine. Almost immediately another bunch began to grow below this 
 or back of it, and now the side of the face is badly swollen and the colt is fall- 
 ing away in flesh. He is 3 years old this spring." 
 
 To this their veterinarian, H. W. Doney, of Jackson, who had this depart- 
 ment in charge, made the following answer: 
 
 " Big head. The disease is located on a line between the eye and the nos- 
 tril. Its first appearance is a small lump on the side of the head, which con- 
 tinues to enlarge until the whole side of the face becomes swollen. It ison both 
 sides sometimes. If your colt is very valuable, it will pay you to try a cure; if 
 not, get what you can for it and do not bother with it. 
 
 " llemedy. — Take white arsenic the size of a common field pea. or 6 or 8 
 grs. : wrap it in fine paper as close as possible, make an incision in the skin over 
 the hard tumor, insert the arsenic, or the paper containing it; take one stitch, 
 tie the ends in a hard knot, bleed the horse, and turn him out. In a short time 
 the horse will swell, and this will continue until the effects of the arsenic are 
 exhausted. In a short time the effects of the arsenic will be seen. A circular 
 piece of skin and the porous bone of the face will begin to slough off. In the 
 course of time the diseased portion will drop out, leaving a healthy sore, which 
 
596 DR. CHASE'S RECIPES. 
 
 may be healed by an ointment made of elder and bittersweet fried in lard, with 
 1 oz. of turpentine." 
 
 Remarks. — A good-sized handful of each of these herbs to J^ lb. of lard 
 and the 1 oz. of turpentine put in when taken from the fire, would be about 
 the riglit proportion, and it will make a very healing ointment for any sore 
 whatever. I now leave every one to adopt the plan of treatment in their stock, 
 horses or cattle, here given, according to their condition, each judging for him- 
 self which plan or medicines will be the best to meet their respective cases, 
 being careful to look well to the general health in every case. In connection 
 with the arsenic treatment, given in this receipt, I should also use the Phosphate 
 Powder, in the next above, as it is both alterative and tonic. 
 
 1. Bots in Horses, A New Remedy Worth its weight in 
 Gold. — The department of agriculture publishes the following experiments, 
 which a gentleman from Georgia tried and found effective in dispelling serious 
 trouble in horses. He says: " About 30 years ago a friend lost, by bots, a 
 very fine horse. He took from tlie stomach of the dead horse about a gill of 
 bots and brought them to my office to experiment upon. He made prepara- 
 tions of every remedy he heard of, and put some of them into each. Most had 
 no effect, a few effected them slightly, but sage tea, more than anything else; 
 that killed them in fifteen hours. 
 
 He concluded that he would kill them by putting them into nitric acid, but 
 it had no more effect on them than water; the third day they were as lively as 
 when put in. A bunch of tansy was growing by my office. He took a hand- 
 ful of that, bruised it, added a little water, squeezed out the juice and put some 
 bots into it. They were dead in one minute! Since then I have had it given to 
 every horse. I have never known it to fail of giying entire relief. My friend 
 had another horse affected with the bots, cured by this remedy. — GrangeVisitor. 
 Springfield, O., Nov. 1875. 
 
 Remarks. — I have had no opportunity of testing this, but I give it, believing 
 it is reliable. Is it not possible that it was because tansy would kill worms, 
 that tansy bitters were once so common and popular? I believe it was. 
 
 Drenching a horse with sweetened milk following it, half hour later, with 
 strong sage tea then working it off with currier's oil, has been, heretofore, con- 
 sidered the best known remedy for bots; but it is probable that a strong tea of 
 tansy may be found a much better remedy than the sage, used similarly, 1 pt. 
 each, in the order above named, a half hour apart, only. 
 
 Tansy Tea for Bots. — There is undoubtedly more in the virtues of tansy 
 for bots, than appears upon the face of it; for the following item has been more 
 recently going the rounds of the papers: "Tansy tea is said to be a sure rem- 
 edy for bots in horses. Experiments tried upon bots show that while they resist 
 the action of almost every other substance, they are quickly killed by tansy. 
 It is an easy matter to test it, by those who keep horses, when some of the bots 
 have been passed, by putting them into some of the extracted juice of the tansy 
 leaves. 
 
 Bots, their Manner of Production and How to Avoid them. 
 — It will not be amiss to state here, that bots do not, as many suppose, breed in 
 
DR. CEASE'S RECIPES. 597 
 
 the stomach of the horse, but simply grow there from the egg which is depos- 
 ited on the flanks and legs by the bot-fly, in their season, wliich is from July 
 to October, during which time if an oiled rag is kept in the stables, and used 
 upon the legs and sides of horses, as regularly as they are fed, with much rub- 
 bing, also with straw, which takes the nits off better than a brush; these nits or 
 eggs will be mostly rubbed off, and consequently the horse will get but few, if 
 any, into his mouth by licking or biting these parts, to be swallowed into the 
 stomach, in which, if they reach it in this way, and this is the only way they 
 do, or can reach it, the bot will be produced, and fully grown by spring, at 
 which time also, they begin to let go their hold on the stomach. They hang to 
 the stomach by little hooks upon their feet, and are carried on by the food 
 passed off; and again develop, as the butterfly is produced from a grub, as it 
 were, another gad-fly ; and so on from year to year. 
 
 Be careful, then, to use the oiled rag freely, and scrape off, if need be, as 
 many as possible of these nits, or bot seeds, every day, as they are deposited, 
 and you will have but little trouble with bots; and in fact bots never make 
 trouble, except there be indigestion or other disease, which first disturbs them. 
 
 During the fly season, also, if not at all times, the hair on the back part of 
 the legs should be kept closely trimmed, as the rubbing off is easier upon short 
 hair than that which is long and loose; and the shorter the hair the less deposits 
 upon it can be made. 
 
 1. OOLIC, OR BOTS, IN HORSES— To Cure.— A friend of 
 mine near Ann Arbor, makes the following his dependence. He says: Steep 1 
 doz. good sized red peppers in 1 qt. of water; strain and give the whole, while 
 warm. Work off, in an hour, with 1 pt. of currier's oil. 
 
 Remarks. — He said it can be depended upon — neither colic nor bots can 
 stand before it, and it will not hurt the horse nor cattle either. This gentleman 
 assured me he had used it, and knew its exceeding value, but did not wish to 
 have his name connected with it — contrary to the desire of most people. I 
 have every confidence in it, for I knew him well — being a very quiet and diffi- 
 dent, or bashful man; and hence I promised him not to publish his name. 
 Red or cayenne pepper is the purest stimulant we have, and hence I have not 
 a doubt it will do as he assured me it would. As it will warm up the stomach 
 to do its work, and prevent the further accumulation of gas, or wind, from the 
 indigestion, and thus cure colic and give bots a legal notice to vacate the prem- 
 ises. 
 
 2. Colic in Horses— Its Cause and What is Needed to Cure It. 
 
 As colic is caused by the indigestion of the food, a sour or gaseous stomach, as 
 we say of persons, all that is needed to cure it is something to correct the acid- 
 ity and to warm up the stomach, so that the digestion can proceed again; but 
 as the indigestion and consequent acidity may have progressed so far it cannot 
 be corrected, making it necessary to give an active cathartic to hasten the fer- 
 menting food out of the system, it is well at first to give a full table-spoonful 
 ■of saleratus dissolved in warm water, }4, pt. ; then, if you are where the pepper 
 tea can be .steeped at once, give it; but 'tis well to have something of an ano- 
 dyne nature to help allay the pain, as well as to stimulate, which can be kept in 
 
598 DR- CHASE'S RECIPES. 
 
 the stable, always ready for use, like the following: Laiidanum, sulphuric ether,, 
 chloroform, tinct. of cayenne pepper and ess. of peppermint, each, 1 oz. : tinct. 
 of belladonna, % oz. Mix. Dose — For a full-sized horse, give 1 table-spoon- 
 ful in warm water, }^ pt., and repeat in 30 minutes, if not before relieved; or, 
 put the pepper to steeping at once on giving the first dose of this, and if not 
 relieved in 30 minutes give the pepper tea, as in No. 1, above, instead of repeat- 
 ing this, would be preferable. But, if no peppers are at hand, repeat this as 
 above without fear of injury. For I know that a dozen drops of chloroform 
 in a spoonful of water has relieved gaseous dyspepsia of persons, while this 
 mixture has several other things in it making it more reliable in colic of horses 
 and would be good for persons in doses of J-^ tea-spoonful, repeated once or 
 twice only, if not relieved in the 3^^ hour. 
 
 II. In the meantime, if there is great distention of the bowels by gas, 
 which is almost always the case in colic, do not overlook the importance of 
 giving, or having given, the table-spoonful of saleratus dissolved in water, J^ 
 pt., to stop the fermentation of the food, which causes this gaseous condition; 
 and also to have got ready a physic containing J^ to ^ oz. of aloes dissolved in 
 % pt. of water, in which you have put another table-spoonful of saleratus tO' 
 make it dissolve, so it shall be quicker in its operation to carry off this ferment- 
 ing food. 
 
 III. If very great pain still exists, or does exist at any time, even as 
 much as 3 ozs of laudanum has been given, so also has 2 ozs. of ess. of pepper- 
 ment, or 1 oz. of sulphuric ether, or 3^ oz. of chloroform, or % oz. of harts- 
 horn, in % pt. or 1 pt. of warm water, has and may be given; the laudanum 
 to stop the pain, the others more to stop the fermentation, and consequent dis- 
 tention of the stomach and bowels by the gas. Sometimes this gas is aided to 
 pass off by the rectum by giving warm water injections, turning the horse's 
 head down hill and pumping in freely all the bowels will retain, even if it is a 
 bucketful will do no harm, but by its wetting and softening influence aids the 
 escape of gas and also the quicker action of the physic, if one has been given. 
 If the gas is once started freely by the rectum consider your horse safe. 
 
 IV. But, lastly, in no case allow the cruel custom of taking the horse out 
 and running him, nor even trotting him, nor " rub his belly with a chestnut 
 rail," nor the wicked and cruel custom of laying him on his side and getting a 
 big heavy man with coarse boots to walk back and forth upon him, Some of 
 the mixtures to relieve pain and stop the accumulation of the gas, then physic, 
 and injections, if needed, to start the gas off, must be the main dependence. 
 And, I will only add, if you now allow your horses to die with colic it is not 
 the author's fault, but will be chargeable to yourselves by neglecting to have a 
 supply on hand of what is liable to be needed any day. 
 
 Corns, or Shoe Boil of Horses' Feet, Explanation of and Rem- 
 edy. — Corns, also called shoe boils, are generally the result of bad shoeing, 
 i. e., allowing the heel of the shoe to rest too far in, upon the sole of the horse's 
 foot. They should have their bearing upon the shell, or solid, outer part of 
 the hoof; then there will be but few corns. But when they exist, the soft and 
 diseased part of the sole must be cut away, to allow the application of the fol- 
 
DR. CHASE'S RECIPES. 599 
 
 lowing remedy: Sulphuric acid, 1 oz.; nitro-muriatic acid, ^oz.; corrosive sub- 
 limate, 1 dr. DiKECTiONS — Add, little by little, of one acid to the other, in an 
 earthen bowl, in the open air, to avoid breathing the fumes arising from them 
 in mixing. Mash the corrosive sublimate finely and add it to the acids. Then, 
 having pared and trimmed down to the sore, apply the remedy with a swab, or 
 pledget of lint and bind on till the corrosion or destruction of the hoof is 
 stopped ; then apply a soft healing ointment. 
 
 Remarks. — Tliis is from my old friend Wallington, a farrier of long prac- 
 tice, which ought to be an assurance of its value; but knowing tlie nature of 
 the preparation, I can assure anyone it will be found just the thing desired. Do 
 not get it or either of the acids on hands or clothing. 
 
 CONDITION POWDERS— Tonic and Purifying to the Blood. 
 
 — Sulphur, 6 ozs. ; gentian root, sassafras, bark of the root, elecampane root, 
 ginger root, saltpeter and rosin, each 2 ozs.; digitalis leaves, buchu leaves, 
 blood root, skunk cabbage root, cream of tartar, epsom salts, black antimony, 
 fenugreek seed, and rust, or carbonate of iron, each 1 oz. Dirkctions— Pul- 
 verize finely, mix thoroughly, and keep in air-tight boxes. Dose — give 1 table- 
 spoonful in feed, as below. 
 
 Remarks. — In spring and fall use with all stock, as well as horses, 1 table- 
 spoonful daily, in a bran-mash, until you see its beneficial action, or for 2 weeks; 
 but in case of a horse, cow or ox, being in bad health, at any time of year, the 
 same dose twice daily, in a bran-mash, may be given for a couple of weeks, or 
 until the desired result — good health — is obtained. Some horses will not, how- 
 ever, eat bran-mashes, then stir it in wetted oats. This is especially valuable 
 in all the chronic diseases, as mange, distemper, grease-heel, big-head, big-leg, 
 poll evil, fistulas, yellow water, etc. It will show its beneficial effects very 
 quickly. 
 
 2. Condition Powder, Helaxing, for Use in Scratches, 
 Grease Heel, etc. — The following was published in the Post and Tribune, 
 by H. W. Doney, of Jackson, Mich., in answer to an inquiry of "J. W.," of 
 Paw Paw, for a condition powder to cleanse the blood, in spring, adding, " I 
 have got 1 horse that has had scratches most of the time for 3 years, and I have 
 doctored her most of the time." Mr. Doney, in answering, says: 
 
 I. " You have a number of them already given, but here is one for the 
 special purpose: Mandrake, aloes, epsom salts, gentian, blood root, skunk cab- 
 bage, gum myrrh, golden seal, stillingia, each 2 ozs. : sulphur, licorice root, 
 ginger root and coriander seeds, each 4 ozs. ; nitre and lobelia, each 3 ozs. ; cam- 
 phor gum and copperas, each 1 oz. Powder and mix thoroughly. Dose— One- 
 half ounce (about 1 table-spoonful) once a day, in feed or drench. To aid the 
 operation and produce better results, give 1 pt. of sassafras tea (daily). If fever 
 is present, give 15 drops of aconite (tinct. or fl. ex.), once a day. If paraly- 
 sis in any form exists, give 15 drops of belladonna (tinct. or fl. oz.) once a day; 
 or if nerve power is lacking, give 15 drops nux vomica (tinct. or fl. ex.), 
 once a day." [These last medicines are poisonous, if used too much, or too 
 often.] 
 
600 DR. CHASE'S RECIPES. 
 
 II. Pliysic, or Purge. — Mr. Doney continues: " Give a good purge made 
 of fluid extract of mandrake, blood root, liquorice, each 1 oz. Dose, 1 dr. 
 Adding to each dose 1 oz. of aloes and 2 ozs. of epsom salts until the bowels 
 respond freely; then lessen the dose. 
 
 "II. Wash. — One oz. of white vitriol, 1 oz. of alum, 1 oz. gum catechu, 1 
 qt. of oak bark solution, 1 oz. turpentine. Mix and use as a wash twice a day. 
 Take the water in which you boil potatoes, 1 qt. Wash the limb with it before 
 using the other. If it will not cleanse the limb thoroughly use oat meal soap. 
 Rub the limb until the sore looks a bright pink, and the surrounding portions 
 of the leg white. Keep the stable well cleaned. Use a brush on the leg often." 
 
 3. Condition Powder for a Stallion.— White rosin and madder, 
 each, 1 ozs. ; black antimony gentian root, fenugreek seed, sulphur and gin- 
 ger root, each, 3 ozs.; anise seed, 2 ozs. ; Spanish flies, 1 oz. All made very 
 fine and intimately mixed. Dose — A table-spoonful, a little rounding, in the 
 morning's feed, as he begins to drag toward the last of the season. This is from 
 Robt. Hudson, Winfield, Kansas. No one need fear to use it. And without 
 the Spanish flies, it is a good alterative and tonic powder for any other horse.- 
 
 Distemper in Colts — Treatment.— Distemper in a colt has about 3 
 weeks to run its course ; all the medicine required is a light dose of Epsom salts, 
 say 4 to 6 ozs. , and good nursing. Give warm bran mashes, linseed or oatmeal 
 gruel ; keep the animal warm, and rub the legs with cloths dipped in hot water; 
 a table-spoonful of mustard in the water would be beneficial if the legs seem to 
 be weak and numb, or cold. — N. T. Times. 
 
 Epizootic, the Most Successful Treatment. — Wm. Home, a vet- 
 erinary, in the Country Oenileman, says: "In the treatment of the epizootic in 
 horses, in 1872, no treatment in my own practice was so eflCectual, and none 
 brought speedier or more permanent relief than a powerful stimulant applied to 
 the throat outside, and tincture of lobelia, 1 oz. ; gelsemium, J^ oz. Mix and 
 place on the roots of the tongue, 30 to 40 drops, 3 times a day. Plenty of 
 pure air and general warmth, and comfort, make good nursing; not too much 
 pampering and medication. 
 
 Remarks. — The Sweeny Cure, which is a powerful liniment, and without 
 the alcohol, will be as powerful a stimulant as anyone will need in these cases. It 
 is not necessary to blister, however, if it is likely to do that; rub over with 
 sweet oil to prevent the blistering. Or, if made without the cantharides, it will 
 not blister. The lobelia helps the cough, and the gelsemium keeps down the 
 fever by lessening the pulse. This is claimed to be a bad disease; then use the 
 condition powder No. 1, in connection with the other treatment. 
 
 Galled Shoulders and Saddle Galls, To Prevent and Cure.— 
 
 I. To prevent shoulder galls for horses easily galled, have a collar shield of 
 firm, smooth-surfaced leather, upon which the collar will move or slip easily, 
 and thus not abrade or chafe off the surface hair, skin, etc.; and have the sad- 
 dle lined with hard, smooth-surfaced leather— rawhide is best — like the military 
 saddle, but never have one lined with any woolen stuff. 
 
DR. CHASE'S RECIPES. 601 
 
 n. I'o Cure. — "Wash with soap suds, and apply the following solution; 
 "Copperas. 1 dr., and blue vitrol, % dr., in water, 1 pt., which will reduce 
 inflammation, harden the surface, and aid the growth of new skin, if broken. 
 Never put on the saddle nor the harness while the place is wet from the 
 Application. 
 
 Grease Heel. — [See Scratches, Grease, etc.] 
 
 Heaves or " Windbroken,"— Necessary Caution in Feeding, 
 and Cure for Many. — " Heaves and windbroken are one and the same dis- 
 ease, the first being used to designate its mildest form ; and the latter when it 
 reaches its severest stages. It is in reality a kind of asthma caused by over- 
 feeding on clover hay, chaff, and other coarse, bulky and dusty fodder. The 
 disease is seldom known where horses are pastured all the year, and clover in 
 some of its species does not enter into the hay crop. If the horse has not had 
 the heaves so long as to be wholly beyond help, try feeding on corn stalks, cut 
 moist hay, with carrots, beets, turnips, potatoes, and other well known nutri- 
 tious roots. Keep the bowels open by laxative medicines, and for a tonic give 
 arsenic in 3 gr. doses for 2 or 3 weeks. Give the animal no dry hay, except a 
 little handful at night; and if you have good, well cured corn stalks, these will 
 suffice, with plenty of roots and cut hay (wet), with grain 3 times a day." — 
 New York Sun. 
 
 Remarks. — There are some veterinarians who claim that the air cells, or 
 some of them, are ruptured; when this is actually the case, there is probably no 
 •cure; but before this has occurred, it has been claimed by M. Hew, a French 
 veterinarian, I think, that 15 grs. of arsenic, daily, for 2 or 3 weeks, as McClure 
 and Harvey, in their work on the horse, inform us, "with green food or straw, 
 and in some cases bleeding, was perfectly successful, "in ten reported cases. In 
 one it returned after 3 months, which ' ' speedily yielded to a repetition of the 
 «ame treatment" The way to give it would be to sprinkle it in fine powder on 
 a few thoroughly chopped roots, 5 grs. , morning, noon and night. There 
 would be no danger in its use, stopping at the end of 2 or 3 weeks, or when the 
 difficulty has been fairly overcome. 
 
 INFLAMMATION OF THE BLADDER— Cause, Symptoms 
 and Treatment. — Cause. — A correspondent of the Blade, of Watertown, 
 N. Y., says: " It is often caused by the abuse of diuretics, and the frequent use 
 of rosin, with the idea that.it loosens the skin and improves the appetite, too 
 often results in this trouble. 
 
 Symptoms. — "The symptoms are the passage of the urine in small quanti- 
 ties, and frequently, with evident pain. The animal turns and looks at the 
 flank; the hind legs • are restless, and the tail is switched about violently, but 
 chiefly downward. The horse moves stiffly, and with a straddling gait of the 
 hind legs. 
 
 Treatment. — " No diuretics should be given, but soft, mucilaginous food, 
 such as linseed (flaxseed) and oats boiled (J^ pt. to 1 pt. would be enough to 
 boil in a feed of oats), and given with cut hay and slippery elm bark tea. This 
 "will relieve the organ better than medicines. After the inflammation has sub- 
 
602 
 
 DR. CHASE'S RECIPES. 
 
 sided and the symptoms have been relieved, 1 dr. of chlorate of potash may be 
 given daily for 2 weeks in the food, which should be continued as before for a 
 few days." 
 
 Remarks. — The author would prefer the use of acetate of potash, rather 
 than tlie chlorate, in like amount. The chlorate can be powdered and put in 
 the feed; 1 oz. of acetate would have to be put in a bottle with 8 table-spoonfuls 
 of water, as it softens very quickly in the air; then 1 table-spoonful contains 
 1 dr. Put it in the food or drink, as you choose. 
 
 Liniments, Oils, Salves, etc., for Horses. — I. California Liniment. 
 — " Opodeldoc, spirits of turpentine, oil of origanum and black oil, each, 2ozs. ; 
 gum camphor and red pepper, each, ^ oz. ; aqua ammonia, 1 oz. ; best alcohol, 
 1 qt. Mix and keep well corked. Good in all acute pain, rheumatism, sprains, 
 and swellings in man or beast. " 
 
 Remarks. — This, with the Black Oil, White Oil, Gargling Oil, and the 
 Green Salve following, and the Condition Powders for Stallions, were obtained 
 from the diary of Robert Hudson, of Winfield, Kans., who had spent consider- 
 able time in California, where he obtained them from practical horsemen ; and 
 from my own knowledge of the nature of the articles used, I am free to say one 
 will search a long time to find others equal to them: 
 
 II. New York Sun's Liniment. — The New York Sun says: "Of liniments 
 there are as many different compounds as of condition powders; but a good one 
 for horses and other animals may be made of 2 ozs. each of oils of spike, origa- 
 num and wormwood, spirits of ammonia and spirits of turpentine; then sweet 
 oil, 4 ozs., and best alcohol, 1 qt. Mixed and kept in a bottle, corked when not 
 in use." 
 
 Remarks.— It is a good one for general purposes. See, also, "Sweeny 
 Cure," which is a liniment. 
 
 III. Black Oil. — British oil, oil of spike (balsam of fir), tanners' oil, tam- 
 arack balsam and oil of vitriol, each, 1 oz. ; spirits of turpentine, 2 ozs. Mix 
 in the order named, putting in the oil of vitriol slowly, and when cool the 
 spirits of turpentine. Better be in a quart bottte. Very healing, and to reduce 
 inflammations by rubbing in or laying on with wet cloths or soft paper on 
 either man or other animal. 
 
 IV. White Oil, English. — Spirits of turpentine and alcohol, J^ pt. ; olive 
 oil, 1 pt.; hartshorn, 4 ozs.; camphor gum, 4 ozs. Mix. Used especially in 
 wounds and upon old sores. 
 
 V. Gargling Oil. — White wine vinegar (good cider vinegar will do), 1 pt. ; 
 spirits of turpentine and sweet oil, each, ^ pt. ; oil of vitriol, 1 oz. ; castile 
 soap and saltpeter, each, 2 ozs. Directions — Shave the soap fine, pulverize 
 the saltpeter and shake occasionally till dissolved, when it is ready to use upon 
 swellings, wounds, frostbites, etc., on horses or cattle, and it has been used 
 extensively on persons. 
 
 VI. Oreen Salve. — Spirits of turpentine, 4 ozs. ; beeswax, rosin and honey, 
 each, 2 ozs.; lard, 12 ozs.; finely pulverized verdigris, 1 oz. Directions — 
 Heat all gently together, except the verdigris, then remove from the fire and 
 stir that in as it begins to cool, and stir till cold. Put in tix boxes for use. 
 
DR. CHASE'S RECIPES. 603 
 
 Remarks. — Used upon old sores, cuts and wounds, and Mr. Hudson, named 
 under the California Liniment, says it was considered there " the best salve 
 known." 
 
 Mange in Horses, Remedy. — Wilkes' Spint of the Times published 
 the following as a safe and effectual remedy: " Whale (sperm) oil, 6 ozs. ; oil of 
 tar, 3 ozs. ; lac-sulphur, 2 ozs. ; mix thoroughly and apply with a hair brush, 
 first washing the skin thoroughly. And at the end of the second or third day, 
 the animal is to be again washed, and the remedy re-applied; as it is very prob- 
 able that all the ova (eggs) of the mange (or itch) insect are not killed by the 
 first application. 
 
 Remarks. — As mange is as contagious with animals as itch is with children, 
 keep them from others; and be careful also to purify the stalls, or places where 
 they may rub; and the harness, or saddles, or such parts of them as come in 
 contact with the diseased parts of the animal, should be washed with strong 
 soap suds having 1 part of carbolic acid (liquid) to 6 or 7 of the suds, and care- 
 fully dried and aired, and the blanket, if any has been worn, should be boiled 
 in soap suds, with 1 oz. of the carbolic acid, at least, to 1 pail of suds; and the 
 curry comb, brush, etc., washed in the same while hot; and afterwards wet 
 with a solution of arsenic, or corrosive sublimate, 10 grs., to each ounce of 
 water needed, to wet them thoroughly; for it is very difficult to kill all the 
 itch or mange mites which cause the disease. Rub well with sulphur, also, 
 the saddle, and inside the harness, before again putting upon the horses. With 
 these cautions you may feel safe. See also the preparation for mange in dogs. 
 It is certain there, why not with horses? I think it would be. If there are 
 any scabs on harness, or saddle, be careful to first remove them. And I think 
 it advisable not to let the mites upon one's hands, lest he, too, get the itch. 
 Remember the sublimate is poison, as well as the arsenic, so keep either out of 
 the way of children. 
 
 1. Poll-Evil, Fistula, etc.. Successful Remedies.— Poll-evil sim- 
 ply means a disease of the head, as the word " poll " comes from the Low Dutch 
 poUe, the head, and as the word evil, in connection with disease, signifies 
 one causing suffering, we get poll-evil, a disease of the horse's head from which 
 there is much suffering. As to fistula, it is a Latin word and signifies a hollow 
 seed, or pipe; hence, where we have a hollow pipe, running down into a sore, 
 it matters not whether upon the head or the withers (highest part of the 
 shoulders), of a horse it is really a fistula or a fistulous sore; and, as what will 
 destroy the pipe which runs down to the bone, in one case, will destroy it in 
 the other, we couple them together. 
 
 When either has become a running sore, you will find the following recipe 
 from the Germantown Telegraph, very satisfactory, as I have always observed 
 the reliability of its recommendations. It says: "First, clean the sore with 
 warm, soft water, and dry with soft, warm cloths; then drop on 8 or 10 drops 
 of muriatic acid twice daily, till it looks like a fresh wound; after this, wash 
 with suds of castile soap, and leave it to heal, which it will speedily do, if 
 enough acid has been used. 
 
604 IfR' CHASE'S RECIPES. 
 
 Remarks. — If a pipe or pipes have already formed, be sure to drop a few 
 drops of the acid into each pipe, else it will be sure to break out again if the 
 pipe is not destroyed. Do not touch the acid with the fingers, nor get it upon 
 any place outside of the sore, for if you do, it will make a sore of itself, destroy 
 clothing, etc. An alkali, as a lye made of wood ashes, or sweet-oil would be 
 the antidote, and would need to be used quickly, if got upon the person or 
 clothing. Any of the healing ointments or liniments may be used to heal with, 
 keeping the sore properly covered to avoid dust and dirt getting into it. 
 
 A bit of concentrated lye, which is used for soap-making, the size of a bean 
 or pea, wrapped in a couple of thicknesses of tissue paper (white) and pushed to 
 the bottom of the pipe, or each pipe, if there is more than one, will destroy the life 
 of the pipe, and, hence, cause it to come out, and give a chance to cure it from 
 the bottom. Keep a piece of cotton saturated with a good liniment or healing 
 ointment, pushed to the depth of the sore, it causes it to heal from the bottom, 
 otherwise it will break out again. The concentrated lye is better than arsenic or 
 corrosive sublinate which are poisonous, and cause inflammation of themselves, 
 while the concentrated lye does not cause inflammation of the parts, only 
 to kill the unnatural growth. The Telegraph claimed to have known the suc- 
 cessful use of the acid plan for a number of years. The acid on the sore, and 
 the lye in the pipes, if there are any, with cathartics and general tonic treat- 
 ment with some of the condition powders, will cure every case, the author has 
 not a doubt. 
 
 Pawing in the Stable, to Cure Horses of the Habit.— Fasten a 
 short piece of log chain — say five or six links — by means of a light strap to his 
 leg, just above the knee — in the stable, of course — so the chain stays on the 
 front of the leg, and see how quick the pawing horse will leave off the habit. 
 In most cases a few days will be sufficient to effect a cure. — New York Weekly, 
 
 Pawing, Cure for.— It is said that this annoying habit can be cured in 
 the following manner: Bore a hole on each side of the stall a little in front of 
 where the foreleg stands. Insert a raw -hide, wedge tightly in, and allow the 
 ends to reach well out toward the center of the stall. When the horse paws he 
 will catch the rawhide with the foot with which he paws, and in fetching back 
 the foot the cord of the rawhide hits him on the other foot. A few experi- 
 ments will convince the horse that pawing with one foot always causes punish- 
 ment on the other, and soon the annoying habit is cured. 
 
 1. Ringbone, Spavins, etc.- Certain Bemedies. — Ringbone. — 
 Ringbone and spavins, poll-evil and fistulas are the most annoying diseases 
 with which our domestic animals are afflicted; but with careful observation of 
 the recipes the author has gathered during ten years of close scrutiny of every- 
 thing published in our most reliable farm journals, will, we have not a doubt, 
 enable our patrons to not only cure the lameness, but also to remove or cause 
 the absorption of the bony enlargements in most ringbones and spavins, and to 
 also cure the unsightly sores of poll-evil and fistulas. The first recipe I shall 
 give for ringbone is from a correspondent (" J.H.M., of Wyoming, O.) in Farm 
 and Fireside, of Springfield, O., in answer to " S. F. W." in the same, desiring 
 
DR. CHASE'S RECIPES. 605 
 
 a cure for this disease, which, if followed, he says, will never fail: " Take 
 cantharides (of course, powdered), 2 ozs. ; mercurial ointment or spirits of tur- 
 pentine, each, 4ozs. ; tinct. of iodine, 5ozs. ; corrosive sublimate (powdered), 5 
 drs. Mix well with lard, 2 lbs. Directions — Cut off the hair from the lump 
 and grease with and rub in well the above preparation. In two days after grease 
 with fresh lard, and in 4 days wash off with soap suds. Repeat every 4 days 
 until the lump disappears. I have cured two cases of ten years' standing." 
 
 2. Ringbone and Spavin Cure. — In the same issue of ilxQEarm and 
 Fireside "O. H. L.," which I afterwards learned, by correspondence with the 
 editor, to be the initials of O. H. Loomis, of Kewanee, 111., says: 
 
 " Mr. Editor: — I see in your excellent paper now before me an inquiry 
 about ' ringbone ' on colts. Allow me to say that over thirty years since, hav- 
 ing a horse with bone spavin, I obtained, from an English farrier, this recipe, 
 which he said would stop the growing of the spavin and also cure ringbone. I 
 tried it on my horse with success. I afterwards gave it to a friend with a colt 
 which had a ringbone, and it cured it, and within the last year I had a young 
 horse with ringbone growing so badly as to render him useless. I had the med- 
 icine applied and it checked the growth, removed the lameness, and the horse 
 has done a fine summer's work, apparently cured of ringbone. The recipe is 
 this: Equal parts oil origanum, tinct. myrrh and corrosive sublimate. Used as 
 a liniment, carefully, as it is severe but effective." 
 
 Remarks. — The amount of corrosive sublimate not being given in this 
 recipe, only to be equal with the origanum oil and tinct. of myrrh, led to the 
 correspondence, which I shall give below, after having given what I consider 
 to be a proper amount of the corrosive sublimate, not only in my own judg- 
 ment, but I have also consulted one of our most reliable chemists and druggists 
 in the city of Toledo of over 25 years practical experience, and he thinks with 
 me that to dissolve 1 dr. of the corrosive sublimate in 1 oz. of best alcohol will 
 be the right amount, and mix with 1 oz. each of the oil of origanum and tinct. 
 of myrrh. But if the best re-sublimed iodine, 1 dr., is added to theoz. of alco- 
 hol with the corrosive subhmate it will be all the better and more certain for it. 
 To apply, follow the same plan as directed in No. 1 above, and remember it is 
 as good for spavins as for ringbones. Label it " Poison," and keep it out of 
 the way of children. This recipe, as first published, led some of the subscri- 
 bers of the Farm and Fireside to inquire of the editor to obtain further instruc- 
 tion as to the amount of the corrosive sublimate intended, and this led the 
 editor to write " O. H. L." (Mr. Loomis, as above explained), and he said in 
 answer: " The last time the druggist had the tincture already prepared. It is 
 very strong — will take the hair off when applied — but it does the work. I have 
 just returned from Kansas, where the horse is that I had it used upon last. He 
 is well. The ringbone does not show only to a careful observer; has been 
 worked hard all summer. When the remedy was first applied he could no trot 
 — could hardly walk, and was pronounced worthless by horsemen. I do not 
 think there is any danger in using the remedy, if careful." So it will be seen 
 that our plan of the tinct., 1 dr. of the corrosive sublimate to 1 oz. of alcohol, 
 is the tme plan; adding, also, 1 dr. of iodine, in crystal, to the same will 
 improve it and cure without a doubt. Still, I cannot see why a man who desires 
 to do good to his fellow-men should give only his initials instead of his full 
 
606 DR. CHASE'S RECIPES. 
 
 name; for everybody knows that the name carries more than double weight 
 that any man's initials will do. I trust I shall not offend Mr. Loomis by having 
 given his name without asking his permission. If I have, I beg his pardon, my 
 excuse being a desire to do the greatest good by giving the greater faith or con- 
 fidence in his recipe, which I know is good. 
 
 4. Spavin, to Cure the Lameness. — Iodide of mercury, 2 drs.; 
 lard, 2 ozs. Rub well upon the enlargement; repeat in 2 weeks, or when the 
 new hair has started out; and so continue till the lameness is cured. — Dr. Home, 
 in Michigan Farmer. 
 
 Remarks. — He does not claim that it will remove the bony enlargement; 
 but I think upon a recent case and a young horse, it will cause its final absorp- 
 tion. (See Fleshy Tumors on Cows and Calves). It is from the same veterin- 
 arian. If the same amount of corrosive sublimate were put in, it will be likely 
 to cause the absorption of the bony enlargement, as well as to cure the lameness. 
 
 5. Ringbone and Spavin Cure. — Powdered cantharides, powdered 
 or finely shaved castile soap, rosin broken up finely, tinct. of iodine, and laud- 
 anum, each, 2 ozs. ; mercurial ointment, 5 ozs. ; pulverized white vitriol (sul- 
 phate of zinc), 3^ oz. ; oil of origanum, camphor gum, and Venice turpentine, 
 each, 1 oz. ; pulverized corrosive sublimate, 3^ oz. ; lard, 2 lbs. Directions — 
 Melt the lard and stir in the mercurial ointment and rosin, stirring until these 
 are also melted ; then add the powders, mixing well; then add the others, and 
 stir till cold. For ringbone or spavin, clip off the hair, and rub in the ointment 
 well with a wooden spatula, or the heel of the hand; after two daj's, oil the 
 place with sweet oil (lard will do), and in two days more wash the place with 
 soap and water, and rub in the ointment again, as at first, and so repeat till the 
 bone enlargement is all gone. 
 
 Remark.!^. — A nephew of mine, Wm. J. Call, of Gaylord, Mich., of whom 
 I obtained this recipe, told me he had cured ringbones with it satisfactorily. If 
 it will cure ringbones, it will also cure spavins. Keep the same proportions if 
 you wish to make less. Remembering it will be better if the tincture of iodine 
 is made double the usual strength by adding i^ dr. more to each ounce used. 
 With the foregoing variety of ringbone and spavin cures, with the following 
 one for wind-galls or bag-spavins, no one need long keep a horse with these 
 blemishes upon him. 
 
 6. Ringbones and Spavins, Ointment for. — A farrier living near 
 Toledo uses the following ointment for these purposes, which will be found 
 good, used the same as the other applications, cutting off the hair, greasing, 
 washing off, re-applying, etc., with care. " Bin-iodide of mercury, iodine, cor- 
 rosive sublimate, and cantharides, all powdered, and mixed into cosmoline 
 4 ozs." 
 
 Remarks. — None of these preparations should be applied in winter, unless 
 the animal can remain in stable, and be secured so his mouth can not reach the 
 place, and to avoid cold, snow, etc. 
 
 7. Ringbone, California Cure.— In February, 1883, I received a 
 letter from a Mr. W. J. McClane, of Oakland, Cal., who said: "I am, and 
 
DR. CHASE'S RECIPES. 607 
 
 have been for the past 21 years, engaged in stock raising on an extremely large 
 scale," etc. Tlie correspondence arising from the fact of his having recently 
 purchased a copy of my "Second Receipt Book," of which he spoke very 
 highly, especially on the subject of making and keeping butter; and he con- 
 tinues: "Hoping to hear of a third volume, in the course of time, I herewith 
 send you a few recipes, which we Californians have used and greatly rely upon. 
 
 I. "7b Cure Ringbone. — Take a piece of soft lead pipe, or round bar 
 about % inch in diameter (a common bar of lead, the author is sure, will do as 
 well as anything, putting the round side next to the foot), and long enough to 
 extend around the fetlock, above the enlargement. Bind the ends well with 
 copper wire, sufficiently tight to let the lead bear upon the upper part of the 
 ringbone quite loosely. The weight of the lead and the healing qualities therein 
 will in a few weeks remove any ringbone. I have removed two from a horse 
 in six weeks which were of two years' growth." 
 
 Remarks. — I had heard of such a proceeding before, but not so distinctively 
 as to feel assured in giving it. Now I have not a doubt of its practicability. 
 
 II. "Warts on Stock, to Remove. — This gentleman's cure for warts was to 
 saturate every morning with the milk of a milk-tliistle, found in grain fields; or 
 saturate a few times with a solution of corrosive sublimate." 
 
 Remarks. — Proper strength of this would be % dr. to 1 oz. of alcohol. He 
 added, " This is very poisonous," which is correct. The author has seen it 
 stated by a stock-keeper that for many years he had cured warts on horses and 
 cattle by putting on a good daub of tar such as wagons are greased with. 
 
 III. " Ilair on Galls, to Restore. — Make the spot or part sore if not already 
 so, and heal it by rubbing it every morning with smoked bacon in the raw state. 
 
 IV. ' ' Branding, to Deface. — Create a sore, and apply the raw bacon grease, 
 as above. " 
 
 Remarks. — A sore may be made with any of the blistering liniments. See 
 Horseman's Hope Liniment, among the Sweeny cures, and the pain killer with 
 the pennyroyal in it. They are both from the same gentleman, and will be 
 found very valuable. He will please accept the author's thanks for his interest 
 in the welfare of man and the animal kind, by his contribution to the doctor's 
 "Third and Last Receipt Book." 
 
 8. Spavins, Blood or Bag (Wind Galls), Thoroughpins, 
 Splints, etc., Permanent Cure for. — Very strong vinegar, 1 pt. ; aqua 
 fortis (nitric acid), spirits of turpentine, and best alcohol, each 1 oz.; mix. 
 Directions — Bathe freely, rubbing hard. Rub downward until you cause 
 quite a heat in the leg. It will not cause any blister, whatever, and before you 
 realize it, it will disappear. It has been over 2 years since I cured my mare, 
 referred to below, and she is as good as ever to-day. Bathe 3 or 4 times a day, 
 rubbing hard every time. It seems a very simple recipe, but I can warrant it 
 a good one. — B. F. C hamberlin, of Rich, Lapeer county, Mich., in Detroit Post 
 and Tribune, Dec. ISSO; to which he added: 
 
 " It effects a permanent cure. I have tested it on my own horse, also on 
 others. I have a mare which had 2 spavins, 1 on each hind leg; also 2 thor- 
 oughpins came with them. I tried several kinds of medicine with no effect. 
 
608 I>R. CHASE'S RECIPES. 
 
 until I got this recipe. The spavins (wind galls) were as large as a pint bowl. 
 I considered her almost worthless, she being a very small horse ; but I not only 
 cured her lameness, but caused the enlargement to disappear entirely in 3 weeks. 
 You would not know to-day that she ever had a spavin. " 
 
 Beviarks. — Certainly testimony as large as a pint bowl is all that may be 
 demanded, for I never saw one of these wind-galls, or puffy lumps, larger than 
 half a hen's egg — this w^as an extreme case — and so much the more satisfactory 
 for those who may need to try it, so I give his own words of assurance. A 
 thoroughpin is the same as a bag-spavin, or wind-gall, as they are also called; 
 except it extends along a tendon up and down the leg, rather than in a lump, 
 or puff — treatment the same. If it is ever found necessary to blister any of 
 these wind-galls, as they are more often called, use No. 3, above, which con- 
 tains all that is required for the longest standing cases, even for curbs, on the 
 back of the leg, or splints. If not applied too long, and well greased with 
 raw, fat bacon, the hair will come out again. (See Hair on Galls, to Restore, 
 above.) 
 
 9. Splints, Ointment for. — Bin-iodide of mercury, 1 dr.; powdered 
 cantharides, 2 drs. ; and lai'd, ^^ oz. ; mix evenly into an ointment. Direc- 
 tions— Shear off the hair from the enlargement, and rub in the ointment 15 
 minutes. The third day after apply sweet oil, lard oil, or lard, to soften and 
 aid in removing the scab. The horse, or colt, must not be allowed to get at the 
 sore with his mouth. Continue until cured. 
 
 Bemarl(s. — The bin-iodide and cantharides in this case, and all the blister- 
 ing, and applications of strong liniments, act as a counter-irritant to the peiios- 
 temn (the membrane covering all bones), or the membraneous sheath of the 
 tendons, which are inflamed, in these diseases, and also stimulates the parts to 
 an increased healthy action, by which the cure is effected. The cutting off of 
 the hair is to prevent too thick a scab, which cannot be removed so easily. 
 
 SWEENY— Liniment, Oils, and Other Cures for.— Webster gives 
 us no such word; but it is well understood by horsemen, to refer to a shrink- 
 age of the muscles over the shoulder-blade of the horse, with a tightening down 
 of the skin to the shrunken condition of the muscles. If it was upon a per- 
 son, physicians would say the muscles were atrophied, from lack of nourish- 
 ment; then what will stimulate them to a healthy action, so that they shall 
 receive their proper share of nutrition, will soon cure the difficulty; hence, t^ie 
 propriety of using some of the following liniments, or oils, upon the affected 
 shoulder. And first I will give one from a Kansas stage driver, which he called: 
 
 1. Sweeny Cure. — Oil of origanum, 4 ozs. ; oil of spike, 3 ozs. ; oil of 
 hemlock, tinct. of cantharides, spirits of turpentine and camphor gum, each 1 
 oz,; mix and keep corked. Directions — Rub on well, once daily, lifting the 
 skin well at first. Two to three weeks will cure bad cases. It will blister. 
 But if it gets too sore miss a few applications, or rub over with sweet oil (lard 
 will do), after applying. 
 
 liemarks. — This was given me by a stage driver, over whose route I passed, 
 April 20, 1876, from Wichita (Wich-e-taw) to Winfield, Kan., assuring me he 
 
DR. CHASE'S RECIPES. 609 
 
 had cured many bad cases with it. The above, without cantharides, put into 1 
 qt. of alcohol, will make a splendid liniment for man or beast, for general pur- 
 poses. Next I will give you the one spoken of in No. 7, of ringbones, Califor- 
 nia cure, which see. 
 
 2. Horseman's Hope Liniment— A Cure for Sweeny (" Cali- 
 fornian"). — I will give it in his own words: " Ninety-eight per cent, alcohol, 
 1 qt. ; 4 ozs. origanum oil, of best quality; 2 ozs. hemlock oil, pure; 2 ozs. sas- 
 safras oil, pure; add the oils and stand till cut (they will cut, or dissolve, by 
 shaking, immediately); then add the following: 8 ozs. aqua ammonia, strong; 
 4 ozs. gum camphor; 4 ozs. castile soap, shaved and dissolved in a little hot 
 water; then add the whole to the alcohol and it is fit for use. I have cured 
 Sweenys on 3 or 4 occasions with the above by applying and immediately cover- 
 ing the parts with a heavy woolen blanket." 
 
 Remarks. — I do not think Mr. McClane [see No. 7 of Ringbones for expla- 
 nation] intends to be understood that one application would cure, but that to 
 continue its use a reasonable time daily would do it, of which I have not a 
 doubt. Still, I think it a good plan in all cases to lift up the skin, by means of 
 the thumbs and fingers, to break it loose, as it were, from its attachments to the 
 muscles for the first few applications. Some persons, you will see in the next 
 recipe, claim this " lifting up of the skin " and allowing it to fill with air will 
 cure the disease. I cannot say that it will, but I know the breaking up of the 
 attachment will help the cure by its stimulating the muscles and blood vessels 
 of the shoulder to increased action, and the admission of the air will undoubt- 
 edly cause an irritation, and thus help the stimulation. 
 
 Sweeny, Simple and Certain Cure for.— A. W. Baird, of Gibson, 
 111., writes to one of the papers m answer to an inquiry for a cure for this dis- 
 ea.se, saying: " The cure is short, easy, sure and simple. It is this: With the 
 forefinger and thumb of the left hand pull up the skin on the shoulder, pretty 
 well up on the shrunk place; then with the small blade of a penknife make an 
 incision through one side of the skin that is pulled up. Then with both hands 
 raise up the skin around the incision, and it will fill with air. Fill the shrunk 
 place full; let your horse stand a few days, or run on pasture; he will soon be 
 well; it is a certain cure." 
 
 Remarks.— li strikes me that there would be more certainty of filling with 
 air if a goosequill was passed just through the orifice in the skin and then 
 inflated to its full extent by blowing. I will give one more, the oil, made with 
 angle-worms, taken from the veterinary department of the Post and Tribune, 
 and will also remark that angle-worm oil has been considered valuable also for 
 stiff joints, rheumatism, etc. The additions to this will make it so much better 
 than without them. It is as follows: 
 
 4. ** Oil for Sweeny. — Dig and wash clean angle worms to make 1 pt. 
 and put them into a suitable bottle, adding salt, by weight, 1 oz. ; spirits of tur- 
 pentine and sassafras oil, each, 1 oz. Hang in the sun until the worms are dis- 
 solved, then strain and add oils of spike, hemlock and cedar and gum camphor, 
 each, 2 ozs. ; best alcohol, 1 pt. Shake and bathe the shoulder night and morn- 
 ing. If it blisters, or gives too much pain, rub on a little lard oil (or lard)." 
 39 
 
610 DR' CHASE'S RECIPES. 
 
 Remarks. — I think this will prove a very valuable oil for sweeny, and for 
 the general purposes of a liniment. In the same issue was the following treat- 
 ment for 
 
 Strains, Swelled Legs, etc.— Lotion and Liniment for.— I. 
 Lotion. — Steep wormwood herb, 4 ozs., in sharp vinegar, 2 qts., and add salt, 
 
 2 lbs. Bathe the limb thoroughly with this, then use the following: 
 
 II. Liniment. — Oil of spike, 1 oz. ; oils of hemlock, cedar, and camphor 
 gum, turpentine and sweet oil, each 2 ozs., in 1 qt. of arnica. Shake before 
 applying. 
 
 Remarks. — The author not being much of an arnica man, would say, that 
 in his estimation, this would be a far better liniment to put these into 1 qt. of 
 alcohol. 
 
 1. SCRATCHES, GREASE HEEL, ETC.— To Avoid and to 
 Cure. — To avoid, keep the horse in good health, and in the wet and muddy 
 season — fall, winter and spring — keep the naturally long hair of the fetlocks, 
 especially of the hind legs, which are much the more liable to this disease, cut 
 rather closely, so that by proper grooming, these parts soon dry, and thus avoid 
 this difficulty — I say this, for as a general thing, it begins with slight inflam- 
 mation of the skin, when it is scratches, proper; but which, if allowed to pro- 
 ceed to deeper and more extensive inflammation, causing the cracking of the 
 skin, and the escape of a greasy and purulent, or foul matter, to exude from 
 the cracks, which also excoriates and extends the inflammation to all parts 
 which it touches, when ' ' grease " may be considered to have taken full pos- 
 session; and if not now met with proper treatment, the exudation assumes a 
 foul smell, and finally a fungus growth may arise in lumps — grape-like— to 
 cover the whole of the diseased parts, leaving a red and angry appearance. 
 Of course this is not common; for proper constitutional treatment, by condi- 
 tion powders, combining cathartics and diuretics, as well as tonics, with some 
 of the following local applications, will prevent, or cure, this disease. (See Con- 
 dition Powders, Nos. 1, 2 and 3, and also the one given in connection with 
 Cribbing.) 
 
 2, Grease Heels, National Live Stock Journal's Cure.— 
 Attend to cleanliness. Apply during 2 days poultices of equal parts of bran, 
 flaxseed meal, and powdered charcoal. Thereafter apply twice or thrice daily 
 a portion of oxide of zinc ointment (this is made with oxide of zinc, 1 oz., to 
 bcnzoated lard, 6 ozs.), previously removing all secretions of matter as well as 
 dry scabs and crusts. [This must be done with warm water and castile soap, 
 washing carefullj' and drying perfectly.] If, after a week or 10 days, the case 
 docs not improve satisfactorily, apply instead of the ointment twice or thrice 
 daily a portion of a mixture of 1 oz. of Goulard's extract and J^ oz. of car- 
 bolic acid to % pt. of water. Give loosening food, among which maybe mixed 
 
 3 drs. of nitrate of potash, morning and evening, during 1 week. 
 
 Remarks. — This poultice may be considered one of the best that can he 
 made, which I know from personal experience, except the bran, to which I 
 have no particular objections. Although I have never had the scratches proper. 
 
DR. CHASE'S RECIPES. 611 
 
 yet I had something much worse some 50 j'ears ago. I had a foot mashed in a 
 threshing machine, and mortification set in upon two of the toes, but the young 
 pliysician was equal to the occasion with a poultice of flaxseed (properly boiled, 
 as there was no flaxseed meal then kept by druggists), and thickened with pow- 
 dered charcoal, the mortification was stopped from extending, and the mortified 
 parts separated from the healthy parts ; when the tendons only had to be clipped 
 to remove them wholly from the foot; hence no one need be afraid to tie to this 
 poultice, and the whole treatment will be found good, not forgetting the consti- 
 tutional or condition powder part of it, in all cases. 
 
 3. Scratches, Canadian Remedy.— A Canadian correspondent of 
 the Scientific American gives the following simple remedy for scratches in horses. 
 He says: "Having tried many lotions, etc., only to obtain temporary relief 
 for my horse, I concluded to try a mixture of flowers of sulphur and glycer- 
 ine, which I mixed into a paste using sufficient glycerine to give it a glossy 
 appearance, and the results I obtained in a short time were truly wonderful. I 
 apply this paste at night, and in the morning before going out I apply plain 
 glycerine." 
 
 liemarks. — This is undoubtedly very valuable, for in McClure and Har- 
 vey's edition of Stonehenge's English work on the horse, in speaking upon the 
 subject of grease, says: " The skin must be kept supple (soft and pliant), and at 
 the same time suitable to a healthy action. For the former purpose, glycerine 
 is the most valuable, being far more efficacious than any greasy dressing, such as 
 we were obliged to employ before the discovery of this substance, etc. 
 
 He uses it in all stages of the disease, to keep the skin soft. To stimulate 
 to a healthy action, he uses: "Chloride of zinc, 30 grs., to soft water, 1 
 pt., and thorough cleansing with soap and warm water, and thorough drying, 
 applying this with a brush, only sufficient to dampen the parts, and 15 minutes 
 after, applying glycerine, and if not improved in a few days, he increases the 
 strength of the zinc solution to 40 or 50 grs. to the pt. — repeating night and 
 morning with, of course, constitutional treatment. 
 
 4. Scratches, Simple Remedy for.— A correspondent of the Western 
 Rural sent this, as he calls it, "Simple Remedy for Scratches," which he also 
 said has been thoroughly tested and proved highly successful: "Wash the sores 
 thoroughly with warm, soft water and castile soap; then rinse them off with 
 clear water, after which rub them dry with a cloth. Now grate up some car- 
 rots and bind them on the sores. This should be repeated every day, for 4 or 
 5 days, when the scratches will be cured. 
 
 Remarks. — I know that carrot poultice is very good; but I would suggest 
 here, that it should be repeated twice daily, night and morning, instead of only 
 dail}', as the writer directs; but, if no carrots are to be had, take the following, 
 unless you prefer the first one, or some other of the recipes here given. Boiled 
 and mashed turnips, thickened with powdered charcoal, are undoubtedly good, 
 whether they will prove as good as the bran and flaxseed meal of No. 1 or not, 
 I leave for each one to judge for himself, when either can be had; or to use the 
 one he can get the materials for, when the other cannot be obtained, this is the 
 
gl2 IfR- CEASE'S RECIPES. 
 
 object of giving several recipes for any disease. There is, however, a different 
 dressing in the next, to follow the poulticing, which is undoubtedly valuable, 
 especially when the white lead is mixed with tanner's or currier's oil, as there 
 recommended. 
 
 5. Scratches or Grease Heel in Horses, Simple and Cheap 
 Remedy. — The following which is the last I shall give upon this subject, was 
 from one signing himself "A Subscriber," of Hillsdale, Mich., to the Detroit 
 Tribune, in answer to an inquiry of H. E. Lyon, concerning the treatment of 
 scratches; but to which he says: " I will state that I think it a case of grease 
 heel, which is far worse than common scratches. The remedy prescribed in 
 the Tribune is a good one, but I have a simple and cheap remedy. Cleanliness 
 in the stable has much to do in the case, keeping the stable well cleaned and 
 littered with clean, dry straw. 
 
 I. " Give the following condition powder: Jamaica ginger, 8 ozs. ; gentian 
 root, 2 ozs. ; niter, blood root, and arnica, each, 1 oz. ; crude antimony (black), 
 '% oz. Directions — All to be finely powdered and thoroughly mixed together, 
 then give 1 large table-spoonful in bran mash once each day for 6 days; then 
 omit 3 days, and again repeat 2 or 3 days. This is equally good for any horse 
 that is out of condition, or wants an appetite. 
 
 II. " For the sore heels: Cleanse the parts affected thoroughly with castile 
 soap and soft water, and when thoroughly dry, boil turnips (have boiled and 
 mashed and already mixed,) and mash, and to this add finely pulverized char- 
 coal. Poultice with this for 3 days, changing the poultice twice each day; then 
 cleanse thoroughly again with castile soap and soft water, and when the parts 
 are thoroughly dry, mix (have already mixed) together tanner's oil and white lead 
 to the consistency of paint; apply thoroughly with a brush to the affected 
 parts once each day. A few applications will generally suffice. Cleanliness in 
 the case has much to do in effecting a cure. The white lead is of the greatest 
 importance in the case, but works best when incorporated with tanner's oil. 
 Hoping this may prove beneficial to Mr. Lyon, I submit it to your consideration 
 if you think proper to publish." 
 
 Remarks. — Of course they published it, and it will be found good treatment, 
 although I must say that our condition powders will have a more general action 
 upon all the secretions than "Subscriber's"; but his turnip poultice with the 
 charcoal thickening and the white lead in tanner's oil, will no doubt prove very 
 satisfactory to all who try them. I have known common white-lead paint to 
 act nicely upon galled shoulders, while this, with the tanner's oil in place of 
 linseed oil, will prove more softening and, I think, also more healing. 
 
 Surfeit in Horses, Cause and Cure. — Surfeit is a disease more par- 
 ticularly affecting the skin, in which at first there will be found hard lumps, 
 and if not soon cured, will finally become sore and a sticky matter exude, form- 
 ing scales or scabs, and the treatment become more difficult. It is believed to 
 arise from the horse having been overworked or overdriven, by which the 
 blood has become heated; then, by drinking cold water, or standing in the cold, 
 they become chilled, which shows itself in the skin, more particularly because 
 
DR. CEASE'S RECIPES. 613 
 
 the kidneys fail to depurate the blood, i. e., to take up and carry off the effete 
 or worn out portions of the system, which are, therefore, thrown upon the skin 
 in too great quantities to obtain free escape, and hence, diuretics, such as niter, 
 J^ oz .dissolved in a little water, and given in its drink night and morning, or 
 an ounce daily of sweet spirits of niter in the same way for a few days, will 
 if taken in hand soon, generally correct the difficulty; but if the horse is not in 
 general good health, a general constitutional treatment, with some of the con- 
 dition powders, care in his feed and grooming, as well as to see he is not again 
 over-heated, will be necessary. Cathartics, however, are not considered as 
 essential in this disease as diuretics. I do not see that any writer upon this 
 subject directs any application to the skin ; but I should most positively recom- 
 mend the daily, or twice daily, application of a good stimulating liniment to be 
 well rubbed into the diseased parts of the skin, for I know it will expedite the 
 cure as much as an itch ointment helps to more quickly cure the itch. 
 
 Remarks. — Many is the horse that has been spoiled by hitching into a 
 buggy or wagon and being driven quickly to town, then allowed to stand for 
 hours, often I have seen it till eleven o'clock at night, in a cold, dreary wind, 
 while the driver " gossiped " and "guzzled " in a warm, comfortable room. If 
 this must be done, for humanity's sake put the horse into a comfortable stable. 
 
 1. WARTS ON HORSES OR OTHER STOCK— To Cure.— 
 A farmer writing to one of the papers says: " I had a mare some years ago 
 that had a large wart on her side, where the harness rubbed and kept it sore. 
 In the summer the flies made it worse. To prevent this I put on a good daub 
 of tar, and in a few weeks the wart was killed and disappeared. I have fre- 
 quently tried it since on cattle and horses, and seldom had occasion to make a 
 second application. The remedy is simple and effectual." 
 
 Remarks. — I am not able to see any chemical property in the tar to effect a 
 cure ; yet I have not a doubt of the fact, as above given. If this fails in any 
 case apply the following: 
 
 2. "Warts, Effectual Cure for, on Horses or Persons.— Take 
 full strength acetic acid, and with a 3-cent camel's hair pencil (brush) just fairly 
 wet the wart all over. A few applications will cure them on man or beast. 
 Don't put on enough to run off the wart upon the skin, to make a sore. 
 
 3. Put 1 oz. of powdered sal -soda (washing soda) in a 2 oz. vial and fill 
 with water, and wet the warts thoroughly with this, is also effectual, by a few 
 applications, in all cases, as with No. 2. A little of this soda in water to soak 
 the feet in, for those who have corns, (which see) will soften up the dead part, 
 and make its removal easy. 
 
 1. WORMS— Successful Remedies.— For the long worm which 
 inhabits the small intestines of the horse, and sometimes find their way into the 
 stomach, a Mr. Rhodes, a farmer near Ann Arbor, Mich., gave me the follow- 
 ing as a certain cure: Burn black ash bark, and give the ashes, in 1 table-spoonful 
 doses, in his feed every morning for 3 mornings, then skip 3, till 9 doses are given. 
 
 Remarks.— Believing that the alkali arising from these ashes coming in con- 
 tact with the linings of the stomach, and intestines, will correct the mucus con- 
 dition of these parts, in which the worms find themselves, I give it, expecting 
 
614 DR. CHASE'S RECIPES. 
 
 it to cleanse the parts and eradicate the worms. If this fails in any case, how- 
 ever, give a drench of linseed oil, 1 pt., with )^ oz. of spirits of turpentine i» 
 it, and repeat it the third morning after, if the first dose does not carry them off 
 freely. The same you will see is used as an injection for pin-worms, below. 
 It is safe in either method of using. 
 
 2. For the Pin-Worms that Infest the Bectum. — I cannot see 
 why a solution, weak lye, made with these ashes, and injected, for a few times, 
 will not also eradicate them. Some of these, however, almost always go 
 higher up, to get out of the reach of injections, and after a week or 10 day* 
 return to the rectum, when the same shall be repeated, to clear them out en- 
 tirely, no matter whether j'ou use this, or inject the usual remedy; which is 
 linseed oil, 1 pt., with % oz. spirits of turpentine in it, injecting every morning 
 for a week, with the repetition, as above. It is well also, after either of these 
 treatments, to tone up the system with the tonic condition powders, which never 
 come amiss, spring and fall, although no special disease may manifest itself. 
 
 Heaves, a Claimed Cure. — Although this is out of its alphabetical 
 place, as I have tried to arrange the horse recipes, yet as it was given by the 
 same man who gave the ash plan, above, for worms, I will give it here, and 
 although I can hardly expect it to cure the worst heaves, as he claims, it may 
 prove better than I have dared to hope, as the article, blood root, is known to 
 be valuable in coughs and throat difficulties of persons. He says: Get blood 
 root, % lb., pulverized, and give 1 table-spoonful in the feed, the same as the 
 ashes were to be given foi' the worms, above, (on the old plan of take 3 and 
 skip 3, till nine are taken), will cure the worst heaves: He says, however, fol- 
 low it up till cured. 
 
 Feeding Stock Horses, and Also Best Bations for Winter 
 Feeding on the Farm. — Although considerable has already been said as to 
 proper care in feeding work-horses especially to avoid colics, etc. ; yet stock 
 horses, nor the plans of general feeding, and especially the winter care of 
 horses, when but little is being done with them, have not been fully considered; 
 and as such matters are known to be better understood by stockmen, I will 
 quote from E. W. Stewart, in the Rural New Yorker, one of the most promi- 
 nent men of that class in our country. See, also, an item taken from his prize 
 essay on "Fattening Cattle," found under that head. Every word from such 
 a man may be considered perfectly reliable and the best thing to " tie to " that 
 can be found upon the subject upon which he is speaking. Upon the impor- 
 tance of the horse as the motive power on the farm, and also [the importance 
 of keeping him in full condition and strength in winter, he says : 
 
 I. " The horse is the principal motive power on the farm, and therefore 
 needs the best attention. This class of stock is kept wholly for its muscle, and 
 the working and culture of the farm must depend greatly upon the character 
 and condition of the horses. The winter season is one of comparative leisure 
 for horses, as farms are usually managed, and farmers appear to think horses 
 require little attention when they are not in hard labor. They are quite in the 
 habit of keeping them upon poor hay and straw at this season, reserving all 
 grain for spring feeding. But this is very bad policy. Horses generally come 
 to winter quarters in thin condition from their summer's labor, and require 
 judicious feeding and good care to recover their full working capacity; and 
 
DR. CHASE'S RECIPES. 615 
 
 farmers should remember that it is much cheaper to put horses in condition 
 when work is very Hght, and that all the extra flesh put on in winter represents 
 so much extra labor available in spring. Besides, it should always be the aim 
 of team-owners to keep their horses in good working condition, for it takes less 
 food to keep up condition than to recover it when lost." 
 
 II. To avoid colics and aid in digestion he says: " Let us examine a few 
 rations for work-horses in winter. Horses are often subject to colic from 
 improper feeding. When fed upon cornmeal alone, its large percentage of 
 starch renders it too heating, and, besides, it is a very concentrated food, and 
 being just moistened with saliva so as to be swallowed, it goes into the stomach 
 in the compact form of dough, and the gastric juice cannot circulate through 
 it so as properly to perform its office, and internal heat, fever and colic often 
 occur from want of proper digestion. All such concentrated food should be 
 mixed witli cut hay, the hay bemg just moistened so that the meal will adhere 
 to it. This mixes the concentrated with the bulky food, and the hay separates 
 the panicles of meal so as to render the mixture porous and the gastric juice 
 now circulates freely through the mass and operates upon the whole contents of 
 the stomach at once, The best way to use cornmeal as a single grain food is to 
 mix it with moistened (cut) clover hay. If the clover is of good quality it con- ' 
 tains a larger percentage of albuminoids (muscle-forming food) than cornmeal, 
 and thus helps to balance the constituents." 
 
 [Possibly it may not be amiss to call attention here to the subject of Scald- 
 ing meal by pouring on boiling water, as mentioned under the head of "Meal 
 and Hay for Fattening Stock." If scalding it for fattening purposes makes it 
 more digestible, why not in general feeding? Still, as it is to be mixed with cut 
 hay here it is not so absolutely necessary. — Author.] 
 
 III. On the Best Feed or Rations for Work-Horses he says: "But one of 
 the best rations for work-horses is corn, oats and flaxseed, ground together — the 
 corn and oats in equal weight, and to 19 bushels of the mixture of corn and 
 oats add 1 bushel of flaxseed, and grind fine, all together. The corn and oats 
 make a well-balanced ration, and the flaxseed is rich in oil, muscle-forming and 
 bone-building elements; but its oil is its greatest sanitary element. This small 
 proportion of oil is just suflicient to keep the bowels in excellent condition, the 
 coat sleek, and every part of the system in well-balanced activity. And then 
 by feeding this ground mixture with twice its bulk of moistened cut hay you 
 have as perfect a ration for work-horses as can be compounded. All regular 
 grist-mills now have an apparatus for mixing different grains together, so that 
 the farmer has only to carry the oats, corn or flaxseed in proper quantity to mill 
 and they will all be mixed without liand labor. If the farmer has no straw- 
 cutter he may use oats or wheat chaff to mix with the meal to render it porous." 
 
 [The author would hardly risk the mixture of so small a proportion of 
 flaxseed with the other. I should prefer it to be ground alone and put in the 
 proper amount with each feed: but possibly the machinery Mr. Stewart refers 
 to may do it better than I should expect.] 
 
 IV. For Wintering Horses Doing but Little Work — Anwunt and Kinds of 
 Feed Necessary. — Upon this subject he closes by saying: " In wintering horses 
 that are doing but little work, straw may be fed with the last ration and the 
 horses will do well. From 8 to 10 lbs of this meal to each horse daily will 
 bring them through finely, even on good straw. When oats are too exjiensive 
 cornmeal and wheat bran mixed in equal weights, with 1 pt. of oatmeal to* each 
 horse, will give a good result. If hay is scarce, 2 lbs. of decorticated (hulled) 
 cotton-seed meal, 4 lbs. of cornmeal, 4 lbs. of bran and cut straw will winter 
 horses well. But there should always be a variety in the food. If the farmer 
 has clover hay and straw, these should be mixed together — better if both be cut 
 before mixing, but they may be mixed in the manger without cutting." 
 
6 to BR. CHASE'S RECIPES. 
 
 Amount of Food Necessary for a Horse at Work.— The Eng- 
 lish railway (or, as we call them here, street car) companies, feed their horses a ' 
 mixed feed, about as follows, for 6 horses: Hay, 376 lbs., and straw, 84 lbs., 
 both cut into chaff; oats, 336 lbs.; Indian corn, 252 lbs.; beans, 84 lbs.; 
 bran, 14 lbs. All mixed evenly together and ground; then, I should judge, 
 mixed proportionally, with the moistened cut hay and straw. This makes an 
 average of 11 lbs. of the mixed hay and 16 lbs. of the mixed grain for each 
 horse daily. A fair feed, if not overworked, as many of them do in our cities. 
 
 A Pennsylvania farmer says: Two quarts of meal per day is not enough 
 for a horse that is working; but an excellent mixture of grain is cracked corn, 
 1 bushel, and oats, 2 bushels. [The author would say better if ground together 
 in equal proportions. See Mr. Stewart's Best Feed, or Rations for Work 
 Horses.] Of this, he goes on to say, a small horse that is driven, or worked, 
 should have 2 qts. at a feed, given 3 times a day, with 5 lbs. of hay (cut), night 
 and morning. And a horse that is not working, but will be, soon, would be the 
 better for a daily feed of 2 qts of grain (oats) given at noon. 
 
 Remarks. — This undoubtedly refers to a horse which is not being fed upon 
 the meal mixture, but simply hay, or other coarse food. 
 
 Por OJd Horses. — For old horses the oats should most certainly be 
 ground, and their coarse food also cut, dampened and the ground oats mixed 
 with it, as their teeth are not in condition to grind for themselves; and if they 
 are left to do it, they do not get half the value of the grain. It is worthy of 
 attention. Younger horses may do tolerably well grinding for themselves; but 
 they will do much better if it is ground for them. 
 
 Apples -Valuable for Horses. — Remarks have been made in connec- 
 tion with the subject of carrots, parsnips and other roots of valuable food for 
 cattle, etc., in which apples are shown to possess, largely, the power of dis- 
 solving other coarse food for them, why not then good for horses? (See this 
 pectine, or dissolving power, described in connection with carrots and other 
 roots for cattle. Apples possess it in greater abundance than almost any other 
 article known.) Of course it is only sour apples that have this power, and 
 hence it is only them that should be fed. One writer says: I have occasionally 
 fed sour apples to my horses, with excellent results. They are a certain cure 
 for Worms. I feed half to a whole pailful once a week. Another one says: I 
 am in the habit of turning my horses into the orchard in the fall, where they 
 can eat as many apples as they like. I find they derive much benefit from them, 
 and gain flesh much more rapidly than others which did not receive an apple 
 feed. 
 
 Parsnips Valuable as Pood for Horses. — In the article above 
 refeiTcd to, parsnips were spoken of as having been fed in France, by a horse 
 breeder, there, for 20 years, with better success than when he used to feed car- 
 rots, from the larger amount of pectine, or pectic acid, which they contain. It 
 is from the presence of this dissolving power, in apples, as well as parsnips, 
 carrots, beets, rutabagas, etc. , which make them so valuable as food, when pro- 
 perly cut and mixed with other coarse food, as hay, cornstalks, straw, etc., all 
 properly cut, both for horses and cattle. 
 
DR. CHASE'S RECIPES. 617 
 
 Turnips Valuable as an Occasional Feed for Horses. — Turnips 
 are healthful for horses, when sliced, or what is better, pulped finely and mixed 
 with a little salt and corn meal. Of course rutabagas are richer than the flat, 
 or field turnip. 
 
 Bran, its Value for Reducing Inflammation, and as a Lax- 
 ative. — Bran mashes are cooling and laxative, and valuable after inflamma- 
 tions, and for giving various medicines in, but should not be given in a dry 
 state; for if fed to any considerable extent dry, it is liable to form into lumpy 
 secretions, which become almost, if not wholly, impossible to pass the bowels, 
 and hence death has been known to occur from this cause. 
 
 Halter Pulling, Sensible Remedy.— The Country Gentleman, ia 
 response to a request from a correspondent for a cure for horses which have 
 contracted the habit of halter pulling, says: " Take a sufficiently long piece of 
 )^ inch rope, put the center of it under the tail like a crupper, cross the rope 
 on the back and tie the two ends together in front of the breast snugly, so there 
 is no slack, otherwise it would drop down on the tail. Put an ordinary halter 
 on — a good one — and run the halter strap or rope through a ring in the manger 
 or from the stall and tie fast in the rope on the front of the breast, and then 
 slap his face and let him fly back. He will not choke nor need telling to stop 
 pulling back. Let him wear it awhile, and twice or thrice daily scare him 
 back as suddenly and forcibly as possible. After one or two trials you will see 
 that he cannot be induced to pull back." 
 
 Lice Upon Colts, Cattle and Other Animals— Easy and Safe 
 Remedy. — J. M. Johnson says in the Iowa Homestead that aloes, in fine pow- 
 der, is a specific for the destruction of lice on all animals. It has no poisonous 
 properties, its intense bitterness being what kills. It can be freely applied, and 
 as it is to be used in a dry state, its application is as safe in cold as in warm 
 weather, consequently it is free from all objections urged against other reme- 
 dies. Use with fine pepper-box, dusting and rubbing it in all over, then curry 
 out inside of a week ; repeat if necessary. 
 
 Horses for Farm and Street Car Service, and the Best Food 
 for. — A horse weighing only 1,000 to 1,100 lbs., snugly built, is able to stand 
 more labor proportionately, than one much larger. "Who is not familiar with 
 the spirited, yet tough, French horses of Canada, which are so much sought 
 after by the street railroad men of the eastern cities because they do more labor 
 and bear it better than the longer jointed and less compactly built horses of the 
 States. The feed of these Canadian horses after they are put to work, it is well 
 known, also, is a mixed feed of oats, peas, and barley, to which we might, in the 
 States, add corn; and if the two latter were only used in half the quantities as 
 of the oats and peas, so much the better, especially in warm weather; then have 
 all ground, and well mixed by shoveling over, the hay cut, about 12 lbs. for 
 each day's feed, moistened, and 15 lbs. of the mixed meal stirred amongst it, for 
 a horse in constant work, with 1)4, ozs. of salt, daily, with 3 or 4 table-spoonfuls 
 of wood ashes once a week in the feed, there will be but few sick horses, and 
 none to do more labor, or stand labor longer. 
 
O.A.TTXJ El- 
 
 Working Oxen, etc.— Digestion— How to Feed.— See "Horses 
 — Digestion of," compared with the ox, how they should be fed, etc. I will 
 simply say here, that an ox having a larger stomach, or rather four stomachs, 
 while the horse has but one, is not refreshed and strengthened as the horse is by 
 a feed of meal alone, but needs it to be mixed with cut hay or cut straw, for a 
 noon feed, and at least two hours for feeding and ruminating, i. e., "chewing 
 Ms cud," to get the full benefit of his dinner. 
 
 As to Cows. — Although they ought to have the best of feed and care all 
 the time, if rich milk, good butter or good cheese are expected from them; yet, 
 the time when they need more especial care, is for a couple of weeks before, 
 and at the time of calving, for if they pass this period without accident, and 
 do not have milk-fever following it, there is generally but little trouble with 
 them. This disease is not as prevalent in the Western States as in the Eastern, 
 especially Rhode Island, Massachusetts, and Connecticut, and it is believed t» 
 be more prevalent on account of their higher feeding to obtain all the milk pos- 
 sible from them, and also that of a rich butter, or cheese producing quality, 
 and hence meal enters largely into their feed, which alone, is of a heating 
 nature, and has a tendency, at this particular period, it is believed, to make the 
 cow more likely to have milk-fever. A Mr. Ansel W. Putnam, of Danvers, 
 Mass. , gives his experience to his fellow dairy -men through the New York Trib- 
 une, to enable them to avoid having this disease, which is far better than to be 
 able to cure even after it has once set in, but the fact is few are cured. Let me 
 say then, that a-s I fully believe Mr. Putnam's plan of giving cold water enough 
 to satisfy thirst, is better than the giving only a little warm water, as heretofore 
 recommended. I the more cheerfully recommend every one to follow all his 
 directions, and thus avoid the disease. He says: 
 
 Milk-Fever, To Avoid.— "I am in the habit of giving water to cows, 
 as soon as they drop their calves, and I have never known a case of milk-fever 
 when the cow had all the water she wanted soon after calving, and the want 
 was kept supplied at short intervals, giving a pailful at a time, fresh from the 
 well. In all cases of milk-fever that I have known anything about, the cows 
 went without water for a long time, and then were allowed to drink a large 
 quantity, and the re-action was too great for the system. 
 
 "Cows which are fat," Mr. Putnam says, " should have no heating food 
 for two weeks before calving. And, first, to milk the cow as soon as she calves, 
 then to give her a bucket of water, fresh from the well, such as a thirsty man 
 would relish. In half an hour after give her another, and so on until she is 
 satisfied. Very few," he continues, " understand how necessary it is to supply 
 
 618 
 
DR. CHASE'S RECIPES. 619 
 
 the cow's system with water soon after calving, but it should be done gradually, 
 as above directed." Mr. Putnam concludes as follows: "If the bag and teats are 
 full before calving, the milk should be drawn out, and when great milkers are 
 on pasture, it is a good plan to take them up two weeks before calving, and put 
 them on dry food so as to check the flow of milk, for, when a cow is fed on 
 dry hay only, before calving (the calf is ready for the milk as soon as it is ready), 
 there is no danger of inflammation or fever." 
 
 Remarks. Having become fully satisfied of the necessity of giving fresh, 
 cold water to persons in fevers, as shown by the remarks following Typlioid 
 Fever, and reasoning from analogy (the likeness or agreement between things, 
 although the circumstances may be quite different), I see, at a glance, that the 
 cool water to satisfy the cows, this within a reasonable short time, a (pailful 
 every half hour, as Mr. Putnam has found, as above given), is the true way to 
 prevent a cow from having milk fever, at all; for no person, animal, or thing 
 can long continue hot (and all fever is heat) if filled or covered witli cold 
 water. Nothing further need be said in favor of Mr. Putnam's plan. It will 
 be safe to follow it. 
 
 MILK, TO rNCREASE THE PLOW IN DIARY COWS. AND 
 THE BEST POOD TO INSURE IT. 
 
 1. Milk to Increase. — The agricultural editor of the Bee-Keepers 
 Journal vouches for the following, handed him by one who had tried the plan 
 to increase the flow of milk, and I have seen the same thing given in various 
 other sources, and from the nature of the mixture I have every reason to 
 believe it good. He says: 
 
 " If you desire to get a large yield of milk, give your cow, three times a 
 day, water, slightly warm, slightly salted, in which bran has been stirred at the 
 rate of 1 qt. to 2 gals, of water. You will find that your cow will gain 25 per 
 cent, immediately under the effects of it, and she will become so attached to 
 the drink as to refu.se clear water, unless very thirsty; but this mess she will 
 drink almo.st at any time, and ask for more. The amount of this drink is an 
 ordinary water pailful at each time — morning, noon and night. Your animal 
 will then do her best at discounting the lacteal {lac, the Latin work for milk, 
 hence "lacteal," milky) fluid. 
 
 2. The Best Pood for Increasing the Plow of Milk.— In the 
 
 Eastern States, as before stated, milch cows are fed largely on corn meal, but I 
 have the statement of a well-informed dairyman, that equal parts by measure, 
 of corn meal, ground oats and wheat bran, well mixed, makes the best and 
 most profitable feed for increasing the flow of milk, being much less heating 
 than corn meal alone, and still very nourishing and satisfactory to the animal 
 as well as to the dairyman, by saving considerable expense, while at the same 
 time he gets his increased flow of milk, and the cow is not too fat for comfort and 
 health, as they often become on corn meal alone. There are those, also, who 
 claim that milch cows will be greatly benefited by mixing their feed with warm 
 or hot water, if this can be done without too much trouble, at each milking. 
 It is well-known that to give a family cow a warm mess in the mornings 
 
620 DR- CHASE'S RECIPES. 
 
 increases the flow of milk perceptalaly. Why should it not, then, do the same 
 with any number of dairy cows? Cut the hay and pour hot water over it, and 
 mix it so it is all wetted, then add the meal, or the mixed feed, referred to 
 above, mixing thoroughly and feeding while warm. In a dairy of 20 cows the 
 extra milk will more than half pay for the extra labor. (For the value of meal 
 daily, to a cow giving milk, see next receipt.) 
 
 Meal, the Value of, for Dairy Cows.— The editor of the Farm&rand 
 Mirror gives the following item, coming, he says, from one of the best dairy- 
 men in Vermont. He says: 
 
 " I have come to the conclusion, after seven years' experience in the feeding 
 of meal every day to such of my cows as were giving milk, that in the future I 
 would feed more meal instead of less. I believe that when the cows have been 
 properly selected, and are of a breed that is reliable as to butter qualities, it 
 amounts to a certainty that all we feed tlicm above what is required to sustain 
 their bodies, will be returned to us in butter with a large profit on the invest- 
 ment. At the same time care should be taken not to overfeed. Gilt-edged 
 butter cannot be made from cows thin in flesh or poorly fed." 
 
 Remarks. — This idea of feeding meal is correct, but the mixed feed in the 
 receipt above is the most profitable. To judge about the " breed that is relia- 
 ble," as this vpriter puts it, see Jersey Cows, or the Best Cow for Small Farms, 
 for I think it is now generally conceded that the Jerseys, also called Al^erneys, 
 are the best, although the Durhams are good as you will see under that head. 
 
 To " Dry oflT" Cows and other Animals.— I. As we have given the 
 plan above, for increasing the flow of milk, it may not be amiss to also give a 
 good plan here for drying-oflf , which is occasionally important, and as it is just 
 as applicable to mares, when weaning the colt; and with slight modification, 
 also valuable for caked-breasts, it is worthy of a place in this connection. It is 
 as follows: Tar and good \'inegar, earli 3^ pt. ; spirits of turpentine, 6 ozs. ; 
 beeswax and camphor gum, 2 ozs.; tallow, 4 ozs. Directions — Boil all 
 together for 15 minutes, except the turpentine and camphor gum, the latter of 
 which should be broken up very fine or pulverized by the druggist, by dropping 
 upon it a few drops of alcohol, then these added when removed from the fire, 
 and stirred until cold. 
 
 The cow or the mare is to be milked dry night and morning, and the oint- 
 ment rubbed into the udder and along the milk-veins for 3 or 4 days, or until 
 the milk ceases to flow. * 
 
 For Caked-Breasts make it without the tar and rub it in well as long as 
 needed to remove the soreness, then cease unless you desire to dry up the milk 
 as the camphor has a great tendency to do. 
 
 Remarks. — The camphor was not in the recipe as the author obtained it; 
 but knowing its value upon the female breast, I have added it to the recipe, 
 knowing it will prove so much the more reliable. The only objection to the 
 tar upon the i)reast is, it stains the clothing, and is also more sticky. 
 
 II. Another writer says a cow may be dried off in a short time by not 
 milking her quite out, leaving some in the udder each milking, and by feeding 
 4 qts. of dry corn meal in the course of the day, which, if she is to be fatted, 
 will help to lay on fat, and gradually dry her off. This is no doubt the fact. 
 
DR. CHASE'S RECIPES. 621 
 
 if toward the close of her milking season. Still I can see no objection to the 
 dry meal, even if the ointment is used. 
 
 Ointment for Swelled Bags, or Udders of Cows.— Sweet oil, 4 
 ozs.; pulverized camphor gum, 1 oz. Dissolve over a slow fire, and rub in 
 well 2 or 3 times daily. The author thinks the ointment for drying off cows, 
 above, fully equal, if not even better, than tins' camphorated-oil, although only 
 swelling is to be remedied here, which generally arrives from colds. 
 
 Choked Cattle, Sure Remedy. — J. B. J. in Covnti'y Gentleman speak- 
 ing of choked cattle, says: "The following recipe ought to be printed twice 
 every year, as it is a sure remedy: Take of fine-cut chewing tobacco enough to 
 make a ball the size of a hen's egg, dampen it with molasses so it adheres 
 closely; elevate the animal's head, pull out the tongue and crowd the ball as far 
 down the throat as possible. In 15 minutes it will cause sickness and vomiting, 
 relaxing the muscles, so that the potatoe or whatever may be choking it will be 
 thrown up." 
 
 Remarks. — It is an almost absolute certainty that the tobacco will cause the 
 relaxing of the muscles and consequent throwing up of the contents of the 
 stomach, and a cure is just as certain as a relaxation. The laying of moist- 
 ened tobacco upon a person's stomach with lock-jaw, has relaxed them, and 
 saved the patient. It must not be kept on so long, however, as to cause deathly 
 sickness. 
 
 To Cure Foul Flesh or Sores Upon Stock.— C. Becker, of Bloom- 
 ville, N. Y., writes one of the Rural's: "I have been in the habit for 35 
 years of using oil of vitriol (sulphuric acid) and water in all cases of bad flesh, 
 and never knew failure. Put 1 tea-spoonful of the vitriol in )4. tea-cupful of 
 of water, cleanse out the sore with a soft rope, or otherwise make a swab by 
 tying a piece of cloth on the end of a stick, saturate the afflicted part well with 
 the wash and I never knew it to fail by two washings." 
 
 Remarks. — It would, most undoubtedly, prove as valuable for foot-rot in 
 sheep, as for foul sores. 
 
 To Cure Fleshy Tumors Upon Cows or Calves.— Bin-iodide of 
 mercury, 1 dr. ; cosmoline, or vaseline, 2 ozs. ; thoroughly mixed and well rub- 
 bed upon the tumors." — Dr. Home in Michigan Farmer. 
 
 Remarks.— For directions how to continue it [see Spavin to Cure Lameness]. 
 It is from the same veterinarian, but he prefers the bin-iodide here, to the iodide 
 as used on spavins. 
 
 Hoven or Bloat in Stock— Prevention and Cure.— O. J. L. of Mod- 
 est Town (a very appropriate name for a, place where the men are so modest 
 they dare not give their name when reporting for an agricultural paper on the 
 above disease), Va., made a report of the death of a cow and calf to one of the 
 the farm papers, I think the Farm and Fireside, to which the veterinary surgeon 
 A. T. Wilson, made the following sensible answer: " Your cow and calf both 
 died from hoven or bloat, a very common result of injudiciously turning cattle 
 into a rich clover patch. To prevent bloat, turn them in for an hour or so 
 every day for a week until they get used to it. To cure bloat, when seen in 
 
623 -Z>i2. CHASE'S RECIPES. 
 
 time, use 2 ounces each of hyposulphite of soda and tincture of ginger added 
 to a quart of cold water. But in extreme cases, make an opening with a pocket 
 knife, in lieu of a trochar, in the most prominent swelling or point on the left 
 flank, and insert any small tube — a funnel. A quill or pencil case might 
 answer." 
 
 Remarks. — Saleratus used t© be given to try to prevent the continued accu- 
 mulation of gas in these cases, but of late % cup of freshly powdered charcoal 
 in a drench of water, is considered better treatment, as it aids the future diges- 
 tion, as well as the present difficulty. This may be repeated morning and even- 
 ing for a day or two, if the animal continues to show any signs of indigestion. 
 But the hyposulphite of soda and tincture of ginger, if on hand, is reliable; 
 even baking soda, double the quantity, will do well, with the tincture of ginger, 
 or even without, if none is by you; but there is not much time to wait. Do 
 quickly what is to be done. 
 
 1. HoUo-w Horn, to Cure. — Alcohol, ^ pt.; camphor gum, 1 oz. 
 Directions— When the gum is dissolved, put half of it into one ear of the ani- 
 mal, and as soon as it has done snorting and blowing, put the other half into 
 the other ear. Once cures every time. 
 
 Remarks. — This is from a Mr. Bradly, living 2 miles below Ann Arbor, 
 Mich. He said a druggist told him, at first, it would kill the cow. "It did 
 not," he continued, " but cured her," and he said he had tried it several times 
 with like success. 
 
 2. Old Treatment of Hollow Horn. — The old treatment was to 
 bore into the horn with a gimlet and inject vinegar, pepper, salt and water; and 
 after this was injected into the horn, a couple of pieces of fat, salt pork, the 
 size of one's two forefingers, with a tea-spoonful of cayenne put in a slit in 
 each slice, was placed between the animal's grinders, and the head elevated 
 until it chewed and swallowed them; and next day repeat without the pepper 
 if dumpishness is still manifested. This would be good, too, for any animal 
 which is, as they say, "off its feed," or dull and heavy in appearance — ick, in 
 other words. Let one piece be chewed and swallowed before the other is intro- 
 duced. 
 
 Scours and Diarrhoea in Cattle, Colts, etc., to Cure.— For scours 
 in cattle, change the food and water. Give first 1 qt. of lard oil, with laudanum, 
 2 ozs. After 3 to 4 hours, give powdered gum catechu, ginger, and gentian 
 root, each, 2 ozs., in flaxseed tea, 1 pt., to any animal over 2 years old; half this 
 to those under 2 years, and over 9 months, and one-fourth to one-third the 
 amount to younger stock; repeating the dose twice daily, and withholding it as 
 soon as the discharges diminish. Give nourisliing food, and flaxseed tea to 
 drink. In chronic (long standing) diarrhrea, give, morning and evening, 1 dr. of 
 ammoniated sulphate of copper, dissolved in cold water, J^ pt. — Western Rural. 
 
 Remarks. — While spending a couple of months at Eaton Rapids, Mich., I 
 became acquainted with a gentleman there, Mr. A. Button, quite a "family 
 doctor," by the way, who told me he once expected to lose a colt with the 
 scours, as the veterinarians failed to cure it; but some one told him to dissolve 
 
DR. CHASE'S RECIPES. 623 
 
 « piece of alum the size of a hen's egg in a buclset of water, which would cure 
 it. He tried it, and it did cure it. Why sliould it not again, and cattle as well 
 as colts? I would try it, if the above ever failed, or one of the following: 
 
 DiarrhcBa of Cattle, Remedy.— Another writer says: "Three pecks 
 of boiled potatoes, fed in the day, in 3 messes, warm, is an excellent remedy for 
 diarrhoea in cattle." 
 
 Scours in Cattle, Remedy.— Mr. James Door, of Dorchester, Mass., 
 recommends fine wheat flour as a cure for scours in cattle. He says, " Take 
 1 qt. of the finest flour, mix smoothly with water, making it just thick enough 
 to run, and administer at one dose. A second dose may be necessary, but one 
 is generally sufficient for a cure." 
 
 Remarks. — The author knows a rather thick milk porridge, given warm, is 
 good for " looseness " of persons. Why not good for cattle? I should prefer 
 it warm to cold, as this gentleman uses it, as I understand him. It may be good 
 enough cold, but warmth will not make it less valuable, I am sure. 
 
 I. Kicking Cows, to Make Stand Quiet.— A dairyman who has 
 been troubled with the kicking of young cows, and who has found a plan to 
 prevent it while milking, makes it public through the New York Tribune, and 
 seeing at a glance that it must be a success, I give it a place. He says: 
 
 " If cows kick, tie their legs together, I find it much better for myself 
 and for the discipline of the cows to let the rope hold them than it is to try to 
 hold them myself. They soon learn that the rope can hold them; they also soon 
 learn that man cannot hold them without a rope. The rope I use is 6 or 7 feet 
 long, and has a loop on one end. I put it around the right leg above the gam- 
 brel, through the loop, and draw it tight enough to keep it from dropping down, 
 then behind the left leg and take a turn once around it (like a figure 8), then 
 around both legs, then between the legs, around the rope that crosses in front and 
 back of the legs, in such a way as to draw them as near together as desirable, 
 then make fast. It is not necessary to draw the rope tight enough to hurt the 
 cow if she stands still. It matters not how hard or how long she tries to get 
 away from the rope; it will stay there and it will hold her legs very near to each 
 other so she cannot kick, and however hard she may pull on the rope, the part 
 that is on the inside of one leg being on with a slip-noose, that on the other with 
 a round turn, as soon as she stops struggling and the rope is slack they do not 
 stop the circulation of the blood. I am particular in telling how I put the rope 
 on when I need to tie a kicking cow, because it is the only way I have ever seen 
 that will hold ever}' time and not get tight enough to stop the circulation." 
 
 II. Another dairyman takes the following plan to prevent cows from kick- 
 ing when being milked. He saj's: "Before sitting down to milk I put a 'snap' 
 attached to the end of a small rope into her nose and tie the rope to a pin put 
 into the scaffold girt over the manger, slightly elevating her nose, and she- 
 stands as quietly while she is milked as the most gentle cow in the stable." — 
 American Cultivator. 
 
 Remarks. — I have not a doubt but what either of these plans will secure the 
 cow against kicking — they have something else to think of. On the same prin- 
 ciple that the cord in the mouth of a vicious horse carried up over the head and 
 enclosing an ear tightly enables the blacksmith to shoe him without trouble, 
 which see. 
 
624 DR. CHASE'S RECIPES. 
 
 Lice, To Kill, on Cows, Calves, Dogs and Poultry.— The New 
 
 York Times informs its readers that "any oily or greasy substance kills them 
 on any of the animals named; that sulphur is also fatal to them; that Persian 
 insect powder, which is kept by all druggists, is the best of all remedies. Lin- 
 seed oil and sulphur, well mixed, is an effective remedy when it is thoroughly 
 applied. But it is useless to kill the lice all over the back of an animal and 
 leave a colony alive on the brisket or under the thighs, where they usually 
 abound, as in this case they soon spread all over again. 
 
 I. " Sulphur, 1 oz. ; fresh lard, 4 ozs., well mixed, makes the right propor- 
 tions. 
 
 II. " Raw linseed oil, 4 ozs.; kerosene, 1 oz., or sulphur, 1 oz. 
 III. "Persian insect powder, 1 oz. ; fresh lard, 4 ozs." 
 
 Remarks. — Any of these thoroughly mixed and thoroughly rubbed in about 
 the ears and all along the spine to the tail, bi'iskets, between the thighs, where 
 the skin is thin, about twice a week will soon eradicate them effectually on any 
 animal ; but with poultry they must also be reached in the cracks and crevices 
 of their roosts. You will find to put these parasitic animals (lice) into any of 
 the above greasy mixtures they soon die. It is believed the grease stops up the 
 pores in their skins or surface, and thus kills them, as a man would soon die if 
 covered with an impenetrable varnish. But if the above ever fails, try the 
 following: 
 
 IV. Death for Lice on Animals or Plants. — Pour boiling water (1 gal.) on 
 1 lb. of tobacco leaves; in 20 minutes strain and use it judiciously (simply wet- 
 ting the parts with a sponge) on animals; on plants more extensively. 
 
 Remarks. — It is believed that the reason why this may have failed in some 
 cases, both on animals and plants, is because stems and not leaves have been 
 used. Double the quantity of stems and longer steeping may answer the pur- 
 pose; but the leaves are undoubtedly the most certain. 
 
 V. Lice on Stock, Simple Remedy for.— A Mr. D. K. Shaver, in a letter to 
 the Iowa Homestead, says: "A simple, sure and easily applied cure for lice on 
 animals is to give a few slices of onions in their feed. They eat them readily, 
 and one or two feeds does the business effectually." 
 
 Remarks. — Certainly easy to try, and I have not a doubt but what all stock, 
 as he says, will eat them readily. 
 
 SALT— Its Importance for Milch Cows and Other Stock- 
 Amount Daily Necessary. — I. Its Impoi'tance. — An American, travel- 
 ing in Switzerland, writes that " Here the milch cows are salted early every 
 morning, and if fed in the stable, as they usually are, the salt is given before 
 feeding. And they claim that by salting in this way their appetite is improved, 
 they drink with more regularity, keep in better health, and give more milk, 
 than when salted in the usual way, as practiced by dairymen in America. The 
 Swiss dairymen think it very injurious to salt milch cows only once or twice a 
 week, as they would lick too much salt at one time, and drink too much water 
 for the day; they consider that stock in order to do well must be fed with reg- 
 ularity every day alike, and never given too much of anything at one time." 
 
DR. CHASE'S RECIPES. 625 
 
 II. Amount Necessary.. — One of our own stockmen says: "Salt should 
 be furnished to all animals regularly. A cow, an ox, or a horse, according to 
 size, needs 2 to 4 ozs. daily. Salt increases the butter in milk, helps the diges- 
 tion and nutritive processes, and gives a good appetite. 
 
 Rema7-ks.—What more can be asked of any one thing which costs so little? 
 I have seen dairymen who keep salt, in some covered place, where all the stock 
 can lick it at their pleasure, and claim great advantage by it. The Swiss plan, 
 for milch cows, is, no doubt, the best one; for twice a week, the custom of 
 Americans, is not often enough to insure all the advantages to be derived from 
 it, if given daily, or at least every other day. But the daily plan is undoubt- 
 edly the best, as the Swiss put it, lest they drink too much water for the day. 
 
 III. Salt, Amount Necessary for Different Kinds cf Stock. — The French 
 government, according to their custom of testing all such points scientifically, 
 appointed a commission to examine into, and experiment if necessary, which 
 reported upon the amount proper for diJffierent kinds of stock, in ordinary con- 
 dition, as follows: " For a working ox or a milch cow, 3 ozs. daily; for fatten- 
 ing stall-fed oxen, 2i^ to 43?^ ozs., according to size and fatness; for fattening 
 hogs, 1 to 3 ozs. . for store sheep, J^ to ^ of an oz. ; fattening sheep, double 
 the amount; for horses and mules, 1 oz." 
 
 And a private dairyman found, after many trials, that with 2 ozs. of salt 
 daily, his cows gave the most milk. And the noted French farmer and chem- 
 ist, Boussingault, to test it thoroughly, "Fed 6 steers for 13 months, in 3 lots, 
 the food being the same for each lot; but to one lot he gave IJ^ ozs. of salt 
 daily, to an animal, and to the other lot none. A remarkable difference was at 
 once manifest. The first lot were all sleek, smooth-coated and in perfect con- 
 dition. The other became rough, mangy, and ill-conditioned, and weighed at 
 the end of the test 150 lbs. less than those that had been supplied with salt." 
 
 " Many other similar results," says the Michigan Farmer, which gave the 
 above facts, " might be cited; but there ought to be suflicient to induce those 
 who still doubt the value of salt for all kinds of farm stock, to test it for them- 
 selves." It closed as follows: 
 
 " Not only is salt an agreeable and needful article of food, but is in some 
 diseases almost a specific remedy. For those parasitic diseases to which sheep 
 are subject — such as the liver-rot (flukes in the liver), verminous bronchitis, 
 (worms in the bronchial tubes), and worms in the stomach and intestines — salt is 
 an unfailing remedy, as well as an effectual preventive. The irritating worms, 
 which sometimes infest the rectum, of horses are removed at once by an injec- 
 tion ot a solution of 1 oz. of salt in 1 qt. of water. But it is as a constant addi- 
 tion to the food that it is most useful as a preservative of the health of our 
 domestic animals." 
 
 2. Salt and Ashes for Stock off Their Peed. —The Maine 
 Farmer, says that one of their substantial subscribers recommends with neat 
 stock (young, growing stock), — then why not good for cows when they get-ofl' 
 their feed? — chewing wood, bones, etc., to mix leached ashes, 1 qt., with the 
 same amount of salt, and feed to a dozen head once a week, especially in the 
 40 
 
626 DR. CHASE'S RECIPES. 
 
 spring of the year, as it improves their appetite and agrees with them wonder- 
 fully. I should try it under such conditions whenever they occur. 
 
 3. Salt as a Vermifuge, its Value for Cattle, Horses, Sheep 
 and Hogs. — The New York Woiid, speaking of salt for stock, says: " If you 
 want to keep your cattle, horses, sheep and hogs healthy, give them salt regu- 
 larly. There is no better vermifuge than salt. Much of the so-called hog-chol- 
 era is due to intestinal worms. Plenty of salt would prevent the accumulation 
 of these worms. All animals desire salt, showing that it is a want of their 
 nature, and undoubtedly for wise purposes." 
 
 Remarks. — Who can fail to see the value of salt for all stock, and that it 
 should also be given regularly? None, certainly. 
 
 Cows, Accidentally Over-Eating Meal, What to do. — When a 
 cow has accidentally eaten her fill of meal, do not allow her to drink; and as 
 soon as discovered, according to the size of the animal, give a drink of from 1 
 to 2 lbs. of Epsom salts, dissolved in warm water, and repeat the dose in 6 
 hours if it has not operated; in 6 hours more, if has not yet worked a hole 
 through, repeat half as much more, and so continue until a movement is obtained. 
 
 Jersey Cows, the Best, Large Amounts of Butter from them 
 Yearly, etc. — The Live Stock Record says: " Our opinion, and also that of 
 the principal dairymen of the country, is that the Jersey, commonly called 
 Alderney, is above all others the best cow. They are easily kept, very docile — 
 a point not to be overlooked — and beautiful ; give milk of superior richness, 
 from which is produced finely-colored, solid butter, having an equal texture 
 and flavor. Butter made from such milk has been known to keep when placed 
 in a dry (not cold) cellar without the use of ice, and when taken out was in a 
 hard, firm condition, and was then sold 13 to 15 cents per pound higher than 
 hest ordinary butter. The cost for Jerseys is not much more than for scrub, 
 and they will more than make up the difference in price in a few months." 
 
 Mr. R. Goodman, in the Rural New Yorker, makes the following statement 
 as to the superiority of the Jersey over all others. He says: " The Jerseys of 
 the present day, all over the United States, are not small or ill formed, but larger 
 and much more symmetrical than was the average Jersey of 20 years since, the 
 production of milk also being greater, and the yield of butter surprising. In 
 the latter respect the breeders of all other classes of stock, and even the ordinary 
 farmers, who have continued to swear by their native cows, are forced to admit 
 that the Jerseys are superior to all others." 
 
 Mr. Goodman, after speaking of some very large yields of milk, one herd of 
 65 cows averaging 295 lbs. of butter each per year, one of 17 head, averaging 
 325 lbs. each., and one of 15, averaging 281 lbs. each; and of the great Jersey 
 cow, " Flora," owned by Mr. Motley, making 511 lbs., 3 ozs., in one year; 
 "Pansy," 572 lbs., etc., closes as follows: " It is not always the Jerseys of the 
 largest yield of milk which make proportionately the greatest amount of butter. 
 Those more moderate in quantity are apt to be richer in quality, and a cow giv- 
 ing 12 to 14 qts. of milk per day is usually a more profitable buttermaker than 
 one giving 30 qts. We have in our herd Jerseys which produce, when flush, 
 
DR. CHASE'S BEGIPE8. 627 
 
 •over 40 lbs. of milk per day, but we set a higher value on others which yield less, 
 but whose butter average for the year is greater." 
 
 Remarks. — There may be an occasional cow of other breeds, or possibly, a 
 native, wliich gives an excellent yield, but the best general average belongs, 
 undoubtedly, to the Jerseys. Only think of it, many Jersey cows have an 
 average of from 9,000 to 10,000 lbs. of milk in a year. The well known Jersey 
 cow, "Belle," owned by Mr. Elms, of Scituate, Mass., through the summer 
 averaged 1 lb. of butter to 5 qts. of milk, and in December 4 qts. made 1 lb. of 
 butter; but, suppose it took 5 qts., and she gave even only the 9,000 lbs., and 
 as " a pint is a pound the world round," Belle's yield of butter for a year would 
 be 900 lbs. Is there any wonder, then, that Mr. Elms should have refused 
 $3,000 for her? The Board of Agriculture of the State (Mass.), speaking of 
 this celebrated Jersey in their report for 1876-7, say, that, " in March she made 
 \Q% lbs. of butter per week; 16 in June, 14 in September, and in December, 10 
 months from calving, and due to calve again in 2 months, made 1 lb. of butter 
 daily." I have mentioned these facts that our readers may see the possibilities 
 of the Jerseys, and that they may strive to reach the same point of excellence, 
 by always saving the best calves for dairy and breeding purposes, and to breed 
 from the best bulls that can be obtained, if it is expected to ever have a herd of 
 cows that will pay any considerable sum over and above the expense and care ' 
 of keeping. What has been done can be done again; but if we do not know 
 what has been done we have no particular point to strive for. Yet it is only 
 proper and right that all shall have an opportunity to judge for themselves, so I 
 will mention what some writer has recently said upon the Durham, claiming 
 superior milking qualities, and also an advantage for "beefing," as they see it 
 in Ontario, for they, like the English, are great on beef, and fat at that. After 
 giving an item from the Toledo Post, of what the Canadians think of the Dur- 
 hams, I will also speak of one formerly owned by myself. The item was given 
 under the head of 
 
 Durham Cows, Their Value for Milk and Beef.— "In Ontario, 
 Canada, considerable attention is being paid to raising Durham cows, on 
 account of their superior milking qualities, and for their good beefing. It is 
 claimed that a 9 year old Durham, fed on ground grain, with bran and grass, 
 will give 30 lbs of milk at a morning's milking, and from 15 to 16 lbs. of butter 
 is made weekly from her milk: The mixture of the Durham breed with the 
 pure Canadian improves the beefing power of the animals, but decreases the 
 quantity of milk. In regard to beefing, however, the Durham is far more 
 profitable than the Alderney — Jersey." 
 
 Remarks.— Svisi at the close of the late war I owned a remarkably fine 
 Durham cow. She was not only an excellent milker, but was an easy keeper, 
 and above all was remarkably kind : almost affectionate, if I may be allowed 
 the expression, in relation to a cow. She would follow me, not only from 
 place to place, about the lot. but if she saw me going to town, while she was 
 at liberty, she would follow me, and even into a store, if I had occasion to go 
 in, unless I set a clerk to stand by the door to keep her out. I had to do this 
 several times, when she would see me start off, and I not see her in time to shut 
 
628 DR. CHASE'S RECIPES. 
 
 her into the yard. No person could be more kind than she was, in her way. 
 And if all Durhams are as good as she was to give milk, and as easily kept, 
 the author would be a Durham man every time. (See Fattening Cattle, how a 
 Yankee Farmer Makes it Pay in Massachusetts; also see What Durhams are 
 for Milk, and for Beef, above.) 
 
 Calves, Raising by Hand— Hay, Tea, etc., for Them.— With 
 
 good pasture for calves to rim in, early cut and properly cured hay, of which 
 to make the hay tea; oil-cake, or home-ground oatmeal, and the milk of one 
 cow, three calves, after they are 10 days old, have been successfully kept, and 
 all the cream from the cow made into butter after the calves were 4 weeks old. 
 The plan was as follows: Directions — Boil good timothy hay, 1 lb. (better 
 cut in a cutter, if you have one) and boil in water, 6 qts., for an hour, keeping 
 covered, and make up for what may evaporate; then strain and let cool. While 
 cooling, stir 3 table-spoonfuls of oil-cake, made fine, or pretty finely ground 
 meal from oats, into 1 qt. of boiling water, slowly, as if making ' ' hasty pudding," 
 and when properly cooked stir this and the milk of the cow, Avith a very little 
 salt, into the hay tea, and give equally to the three calves. At the first feed 
 while warm, but after a week or two it does not matter if given cold, but with 
 each two weeks increase the oil-cake meal or the oatmeal, 1 table-spoonful tor 
 each calf. And it was claimed that at three months old calves raised in this 
 way looked as well as those fed on milk entirely. They began to feed on grass 
 at a month old, and increased their feeding on the grass until they depended 
 upon it almost entirely at 3 months. The trifle of salt must not be forgotten; 
 and if they begin to scour, the milk was boiled and 1 table-spoonful of flour 
 stirred in before it was added to the tea. But I should stir the flour into the 
 milk while scalding. After the first week there was no trouble of this kind, 
 unless over-fed. 
 
 Remarks. — I have condensed the above from some agricultural writer who 
 was not willing to put his name to his recommendations; but as I see it must be 
 good and was endorsed by the following, I have given it. I would say also, in 
 case of much scouring, 15 to 20 drops of laudanum to each calf which may 
 scour may be added until relieved. For further instructions upon this point, if 
 any bad cases, see " Calves, Indigestion of," etc. 
 
 II. Hay Tea, Ahofor Calves, Without Other Help. — The " Young Farmer " 
 who does the agricultural writing for the Boston Journal, under the above 
 head, gives his experience, which goes to show plainly that calves can be raised 
 upon hay tea, without milk or other help. Whether this one swallow (con- 
 trary to the general rule, that one swallow does not make a summer), shall be 
 considered a sufficient ground of reason for others to try it, I leave each one to 
 judge for himself. I should have no fears in trjing it, if I had calves to raise; 
 still I cannot see why a little thickening of the hay tea might not be made, with 
 a proper amount of the finely ground oatmeal, although the milk, it seems, can 
 be left out without detriment. He says: 
 
 " Being obliged to buy another cow a short time ago, to keep along my 
 supply of milk, t picked one out with a calf 'S weeks old at her side. The calf 
 was by a Dutch or Holstein bull out of a ^ths Jersey cow, and was a very 
 
DR. CHASE'S RECIPES. 62» 
 
 promising heifer, in every way well formed. I could not bear to devote it to 
 tlie butcher; and I was in a bit of a quandry as I had not a bit of milk, new or 
 skimmed, to give it. At last a neighbor suggested hay tea. And hay tea it 
 has had. Not a quart of milk or a spoonful of meal since I got it, and it is 
 doing as well as any calf I ever raised; grows finely, is fat enough, and seems 
 to like its hay tea, and to be just as well satisfied with a full meal of that as it 
 would be if it had taken its fill right from the cow. I never tried hay tea 
 before, and never saw it made or fed out. I should have given a few roots or a 
 little meal, but for a desire to see how the tea went, without any other food, 
 that I might know whether the calf thrived on that, or on other food. Thus 
 far, I am very well pleased with the result. It is not as much trouble to make 
 the hay tea as to make porridge, and the cost is nothing. I cut my hay, the 
 best and finest I have, about 4 inches long, and pour boiling water over it. Let 
 it stand until about tlie heat of milk from the cow, then take the hay out and 
 give it to the cow and the tea to the calf. One of my neighbors says I am 
 making the hay worth more for the cow, and so getting a profit, besides rais- 
 ing the calf. At any rate, she eats it greedily. The longer the hay steeps 
 before it gets cool, the more strength there is in it." 
 
 Remarlcs. — It will be seen in No. 1 that 1 lb. of hay was used for 3 calves. 
 This " Young Farmer " does not give any weight, nor the amount of water, 
 but I should suppose that at least 2 qts. should be left after what is absorbed 
 by the hay, *'. e., for one calf, and that if only the hay tea was to be given, I 
 should use at least % or % oi sl pound of hay for 1 calf. Still, the author 
 must advise, or think, it better to use a couple of table-spoonfuls of the oat- 
 meal, made into mush, or hasty pudding, as No. 1 has it, than to depend on 
 the hay tea alone. I think it will prove the most healthful in this way for the 
 calf. That the hay tea is a grand invention, in raising calves, I have not a 
 doubt. 
 
 Feeding Calves in Winter. — A person signing himself " Experience," 
 of Muir, Mich., in answer to the inquiry of " Breeder," in the Detroit Trib'ine, 
 that some of its many readers would tell him the best feed for calves in winter, 
 says: " If he will give his calves wheat bran for their morning meal, and 
 turnips for their evening meal, with what good clover hay the want, and give 
 them a warm, clean stable, never let them out doors in the cold; water them in 
 their stalls once a day — in the evening — he will have no trouble to raise good 
 calves and keep them fat and growing. But under no circumstances should 
 they be turned out of doors until spring, and if they are kept in the stalls on 
 bran and turnips until feed is good, they are better for it. The bran should be 
 fed dry with a small quantity of salt twice a week. 
 
 Remarks. — The author cannot see why good, warm, dry sheds, with plenty 
 of bedding or littering dailj'-, will not do very nicely when stable room is not 
 plenty. 
 
 Indigestion of Calves, Remedies for. — Calves that are fed on milk 
 principally, and carelessly managed, are liable to indigestion; becoming 
 "pot-bellied," dull and thriftless, appetite varied, sometimes voracious, then 
 not caring for their food at all; bowels irregular, or else regularly loose, and 
 their passages offensive, which, if not soon remedied, the diarrhoea becomes 
 chronic and troublesome to cure. The trouble is believed to arise from an 
 accumulation of curdled milk in the fourth stomach (which is the one used 
 
630 DR- CHASE'S RECIPES. 
 
 until they begin to ruminate — chew the cud — ); lience laxatives are first called 
 for, such as castor-oil or linseed oil, with bicarbonate of soda (baking soda) and 
 ginger, and if really scouring, 15 or 20 drops of laudanum should be added. 
 The dose for a calf of 3 months, of castor-oil, would be 2 ozs., with 3^ oz. each 
 of the soda and pulverized ginger, with the laudanum, as above, if scouring. 
 And for a few days, or until the condition is greatly improved or health estab- 
 lished, give morning and evening, salt, soda, and pulverized ginger, % oz. each, 
 in a little milk; or if the calf is flatulent (windy) dull and weak, add 1 oz. of 
 sulphate of soda (glauber salts), to the salt, soda and ginger, twice daily till 
 corrected. 
 
 The diet in all such cases, must be carefully attended to. If unweaned the 
 calf should have its milk fresh and sound thrice daily. A daily allowance of 
 linseed or gruel or bruised linseed cake will further be serviceable. Comfortable 
 shelter, a dry bed and plenty of room are also essential. When protracted 
 indigestion appears to result from weakness, and the mucous membrane has 
 become irritable and relaxed, advantage usually follows the use of 8 or 10 drops 
 each of muriatic acid and creosote, given every morning until it abates. 
 
 Secures, in Cattle, Horses, Calves and Cholera, or Diarrhoea 
 of Persons. — Lewis Boynton, of Farmingdale, Bledsoe Co., Tenn., in answer 
 to an inquiry about scours in cattle^ in one of the papers, says: " Frequently a 
 handful of salt will relieve cattle and horses of scours. It does not afford 
 relief in 12 hours, I have recourse to a remedy for cholera that never fails: 
 Spirits of camphor, tinct. of rhubarb, and laudanum, equal parts of each Mix. 
 Dose — For an adult, 30 drops; for a horse or cow, a dessert-spoonful; for a 
 calf, 1 tea-spoonful. If not relieved in 3 hours, repeat the dose. 
 
 Remarks. — For a child I would add 8 to 10 drops, according to age, and 
 repeat on persons half to an hour, if needed. Give in a little sweetened water 
 to children. For stock, in i^ pt. drench. It will be found very valuable. 
 
 Dairying— Its Profit if Well Managed..— To show the profits of a 
 well managed dairy, I cannot do better than condense a report made by Jere- 
 miah Pierce, of Hamburgh, N. Y., to the Live Stock Journal, in 1873. Ham- 
 burgh is in a great dairy section, and its cheese is celebrated all over the coun- 
 try. Mr. Pierce milked 18 cows, and from April 14th to Nov. 15th — 215 days, 
 sent to the cheese factory 80,708 lbs of milk; kept at home to feed calves up to 
 July 1st, 9,625 lbs., making a total of 90,333 lbs., in the 215 days. Sold 8371-^ 
 lbs. of butter made before sending to factory. He allows 23 lbs. of milk for 
 1 lb. of butter, I think rather a large allowance [see Jersey cows the best, etc.] 
 which would regain 19,262 lbs. of milk to make the butter sold, or a total of 
 109,595 lbs. of milk from the 18 cows — an average of 6,088 lbs. of milk to each 
 cow for the season. Jerseys, it will be remembered under that head, have given 
 9,000 to 10,000 lbs. per cow, in a year. 
 
 He received for cheese, $886.14; for butter, $293.13; for calves, sold while 
 young, $43.00; value of 5 calves raised on milk, $60 00; pork made, 500 lbs., 
 $30.00, making a total of $1,310.27. Gross receipts for each cow for the sea- 
 son, $72. 79. The season being a very dry one, he fed, to make up for short 
 
DR. CHASE'S RECIPES. 631 
 
 pasturage, barley sprouts and bran costing $161.08, being $8.94 to each cow, 
 reducing the proceeds to $63.85 for each cow, whicli I still think is a pretty- 
 good average. 
 
 Notice the point, however, that he feeds extra, as recommended in the next 
 item, and by all dairymen, so far as I know, to make up for sJiort pasture. He 
 claims too, that he got more from his extra feed, than simply making up for 
 the shortage of the grass, besides keeping his cows in good condition, and good 
 heart, for the full supply of grass after the fall rains set in. Mr. Pierce says 
 in his communication: "I raise my own cows," claiming that cows maybe 
 purchased for less money than it will cost to raise them, but many of these will 
 be dear at any price. Then raise them, and raise the best you can. In this 
 report Mr. Pierce made another remark which I consider of the utmost im- 
 portance, i. e., that "cows which do not come in until they are 3 years old, 
 make much better milkers, than those that come in at 2." He closes with this 
 important exhortation: " Brother farmers, don't be afraid of feeding your cows 
 too well. I hope to do better next year." 
 
 Dairy Cows, to Feed Liberally. — The importance of feeding dairy 
 cows liberally, more especially when pasture is short, was recently shown so 
 satisfactorily by the National Live Stock Journal, I will give all its principal 
 points, although largely condensed. The editor starts out with the idea that 
 dairymen should study to produce all the food necessary for his cows \ipon the 
 farm, using his most intelligent foresight to this end; but that he should never 
 .suffer them to go with deficient food, even for 1 week; for this he cannot 
 afford to do. Hence, he says, when pasture is short, and he has no extra green 
 feed for them, let us compare the cost of nutriment in some by-product, such 
 as bran, cotton seed meal, linseed meal, corn meal, etc., some of which he can 
 always find near at hand, with pasture grass. Pasture grass, he continues, has 
 about 80 per cent, of water; and the nutriment of 100 lbs. of it is supposed to 
 be worth 21 cents. The nutriment of 19 lbs. of fine bran, or 19 lbs. of corn 
 meal, is just equal to 100 lbs. of grass. Cotton seed meal, 10 lbs.; linseed 
 meal, 12 lbs., have just the same nutriment. Then, as 100 lbs. of grass are 
 considered a ration for an ordinary sized cow, per day, it is easy to get at the 
 proper amount of substitute; for if J^j" or 3^ short, in the bite of grass, take the 
 proportionate amount of the kind of feed, in pounds, daily, to make up the 
 deficiency; which any dairyman can calculate for liimself, knowing how much 
 short the grass is. Let us suppose the dairyman is feeding 7 lbs. of fine bran; 
 this, at $8 per ton, would cost 24 cents per day, or 19f cents per week. Now, 
 the extra milk per week, would more than pay the cost. Besides, he might 
 liave added, it keeps the cow from falling off in flesh, and losing heart, or 
 vital activity. But, he continues, if he should feed, instead of brxn, 4 lbs. of 
 linseed meal, daily, it would cost him 28 cts. per week; or if 33^ lbs. of cotton 
 seed meal, it would cost 22 cts. per week, or 6% lbs. of corn meal, it would 
 cost from 20 to 35 cts. per cow a week. If he has a command of all these, let 
 him make up a ration nearly as follows: 4 lbs. of bran, i^ lb. linseed meal, and 
 1}4 lbs. corn meal, to each cow per day, which will, in most cases, cost only 20 
 cents per week; and will keep up a generous flow of milk till the fall rains 
 
633 DR. CHASE'S RECIPES. 
 
 renew the pasture, and then the extra food (the author would say only %W\s of 
 it) cau be discontinued. He closes as follows: We have known many who have 
 used an extra ration similar to this during short pasture, and never found one 
 who reported it unprofitable. The ration may be varied to suit all circum- 
 stances. Corn meal will be found cheaji in some localities; but it is always 
 best to mix .some bran with it; and in most parts of .'ill our broad dairy belt 
 bran will be found the cheapest extra food to make up for short pa.sture. 
 
 Remarks. — Of coui'se, any other class of feed can be chosen according to 
 "what is found in the market of the different sections of our great country 
 — coarse middlings, shorts, etc. Then some millers mix all grades together, 
 and in the Eastern States it is known as ' ' mill stuffs, " while the Westerner and 
 Southerner know this mixture as "ship stuffs," "mill feed," etc. But I should 
 prefer to buy them separate, then you know exactly what you are feeding. 
 See " Milk — To Increase the Flow in Cows." and the remarks following it, for 
 ■what many claim to be the best mixture for this purpose. The importance of 
 the various roots, more especially as winter feed, will be seen below ; also, for 
 the value of parsnips for milch cows see close of remarks after " Carrots, 
 Parsnips, Beets, etc.," below. I must be allowed to state here that Mr. O. W. 
 Wanger, a dairyman of Illinois, says: "For ground feed for milch cows an 
 effort is made to combine the elements that will produce the largest flow of 
 milk and at the same time keep the cow in good condition, but not too fat. 
 And it is found one part (equal parts) each of corn meal, ground oats and bran 
 will bring the best results." [This is the " Best Food " referred to above, and 
 hence is confirmatory of that recipe.] "And," he adds, "with these con- 
 veniences, good ha)% this ground feed, good water and good care a cow yields 
 as much milk during 6 months in winter as in summer, when the cow feeds on 
 grass." And he recommends a little grain all summer. This, I suppose, refers 
 to the ground feed above, for he adds: "When the milker is to milk a cow he 
 first feeds her and then sits down to milk. The result is, the cow stands quiet, 
 gives her milk at once and the flow is increased." He also recommends sowed 
 corn to help the cows in dry limes of the summer. Very important points, I 
 know, from what I have seen done by others. He does not say whether his 
 parts are to be by weight or measure, but I think he means by measure, as that 
 is the common way unless weight is mentioned. 
 
 Winter Feeding of Cows, Horses and All Other Stock— The 
 Importance of Roots or Oil Meal, etc., for.— It is a great change for 
 cattle, hor.ses, sheep, etc., from a pasture where there is plenty of grass, and 
 also plenty of exercise, to the stable or even a barn-yard, where comparatively 
 there is neither grass nor exercise; but the milch cows will show it the quickest 
 by the shortness in quantity of milk given, unless some of the succulent roots 
 or oil meal are given at once to make up for the change from grass to dry hay. 
 Then, again, drj^ hay, oats, corn or cornmeal have a tendency to produce cost- 
 iveness, and hence the importance of some of the roots or oil meal to be given 
 directly to avoid tlie probability of costiveness becoming thoroughly established. 
 People eat oatmeal or cornmeal mush, corn bread, apples, peaches, berries, etc., 
 for this very purpose; why should it, then, not be as necessary for stock as for 
 
DR. CHASE'S RECIPES. 633 
 
 persons? It is, and should receive the same care and attention, if we would 
 keep tliem in a continuous healthy condition, so that tlie cows shall give the 
 largest flow of milk, and that other stock shall continue to thrive instead of the 
 hair becoming rough and staring and the animals losing flesh as well as heart 
 and appetite. Even poultry should have something of a succulent or juicy 
 character to make up for the loss of green feed, insects, etc. 
 
 Extra Value of Oatmeal or Flaxseed, Roots, etc., in Winter 
 for Cows and Breeding Ewes. — The editor of the National Live Stock Jour- 
 nal makes a very important suggestion in speaking upon the subject of roots or 
 oil meal to make up for the absence of green food, that for cows or breeding 
 ewes the oil meal or flaxseed, for these animals especially, have another and 
 important value, enabling them to produce their young without trouble. We 
 have such medicines of value in this respect for our own race, why not for 
 stock? He says: "Every dairyman, so far as he can, should supply himself 
 with 1 pt. of oil meal for each cow per day, or J^ pt. of flaxseed, which should 
 be boiled to a jelly and given with her other food. Oil meal is worth all it costs 
 for food, besides being an exceflent preventive of disease; and, also, has this 
 further property, that when a small quantity of it is fed to cows during the 
 winter we have never had any trouble with them at calving; and the small 
 quantity of oil left in it seems to perform the same office as a little grass or car- 
 rots and beets would, to cleanse the bowels as well as an emollient, or some 
 such property or effect, upon the reproductive organs; and to this end some 
 persons feed a small amount of flaxseed to their breeding ewes in vdnter with 
 a like success." Sensible and well put, and the author knows them to be of 
 extra value for all these purposes. 
 
 Carrots, Beets, etc., their Value as Food for Stock.— It has 
 been heretofore claimed that the chief reason why the above named articles 
 were valuable for stock was to avoid costiveness, and that carrots alone 
 possessed this property — pectine, or pectic acid — which has the power of dis- 
 solving or gelatinizing — turning to jelly — other kinds of food, which not only 
 ^ave health and vigor, but also gave brightness to the eye, and a smooth, glossy 
 coat to the animal. But a horse-breeder, in France reports having fed his 
 horses for 20 years on parsnips, instead of carrots and oats as formerly, with a 
 remarkable success, his stock showing a greater vivacity of spirit and a sleek- 
 ness of coat than when fed on carrots. And Yeomans, the celebrated veterinar- 
 ian, informs us that this beneficial result, from feeding these roots, arises not 
 so much from their nutritive properties as from their effects in gelatinizing and 
 dissolving other foods, thereby rendering them more easy of digestion. Por- 
 tions of other coarse food, otherwise; alyiost indigestible, when acted upon by 
 this principle in these roots, are easily dissolved by the gastric juices, and a 
 thorough and perfect digestion is obtained. 
 
 Remarks. — It has been well known that apples contain this principle — pec- 
 tine, or pectic acid — in a great degree; hence, we can accoimt for both horses 
 and cattle thriving so well, as many have reported, while being fed a peck of 
 apples morning and night, or when allowed to run for a time in the orchard, 
 where they ate of them at pleasure. (See Apples for Horses, etc.) But 
 
634 DR. CHASE'S RECIPES. 
 
 Yeomans also says it is found in pears, quinces, currants, raspberries, and 
 many other kinds of fruit, and also in various roots, such as turnips, beets, 
 parsnips, etc. ; hence their great value as a food, or as auxiliary to the food, 
 both of man and beast. Closing with this important .sentence: "A small 
 quantity of roots or fruit mixed with other food, especially with dry food, has a 
 wonderful effect upon the flesh, health and spirits of animals." Thus it maybe 
 seen, and I have given this item chiefly that it might be seen, that it does not 
 matter so very much which kind of roots for animals, nor which kind of fruit 
 or roots for man are raised and eaten; but that it is very important that some of 
 them should be raised and used, if the best health of man and beast is worth 
 looking after and working for. 
 
 Then let every dairyman or farmer look at the matter in a common sense 
 way, and raise the kind of roots that his land is seen to be the best adapted to — 
 the longer and larger roots require the deepest and richest soil, and all require 
 close and careful culture to obtain the best results; then, for winter-feeding, to 
 have them carefully housed, and properly cut when fed, so that each animal 
 shall get its proper share, remembering that while you thus aid the digestion of 
 the coarser food, as hay, stalks and straw, by this admixture of roots, you also 
 avoid costiveness, which was originally supposed to be the chief object to be 
 gained by feeding roots. In other words, "two birds are killed with one 
 stone," and really, the bird last found is of the greater importance of the two 
 — the aid to digestion. (See Comparative Value, as Generally Understood, and 
 also Nutritive Value, with table hy which the difference is more easily seen.) 
 
 I will only add here that of later years parsnips have been found more val- 
 uable than formerly supposed, and they are now commended by many dairy- 
 men as excellent for milch cows, increasing the flow of milk one-half, besides 
 keeping them in a good healthy condition. Try them, thoroughly, by all 
 means. 
 
 Variety of Food for Stock— Very Important. — It is a well estab- 
 lished fact that a single kind of food is not enough for the best growth, health 
 or comfort of animals. Like ourselves, the stock which we keep, does relish 
 a change of diet — thrives better with a change of pasture so to speak — and 
 gives fuller returns for the trouble of providing the variety of foods. Coarse 
 fodder sliould be mixed with that which is of a finer nature; and the highly 
 nitrogenous, fed with substances weak in nitrogen. Some farmers will feed 
 their sheep corn one morning, add barley or oats the next, and thus keep up a 
 continual surprise, heightened by a lick of salt now and then. It is the same 
 love of change which makes the colt, cow, and even the oldest horse feel glad 
 when turned into a new field. What man would like living on bread, or pota- 
 toes, or meat, alone? Then feed your stock meal, or shorts, or roots — sometimes 
 one, then the other, is the better way — as remarked about the sheep above being 
 sure to have a supply of roots for every winter. 
 
 The Comparative Value of Roots for Winter Feeding as Gen- 
 erally Understood. — A writer in the Rural Home places the comparative 
 value of roots in the following order: Carrots, parsnips, sugar-beets, mangel- 
 wurzels, rutabagas, Swedish turnips, and lastly, English or common field 
 
DR. CHASE'S RECIPES. 
 
 635^ 
 
 turnips, which are lighter, but do well for early feeding, before beginning on 
 the richer roots, which also keep better. This writer did not mention potatoes, 
 but another writer who had been experimenting upon the subject under the 
 head of "Potatoes for Stock," says: "Potatoes for stock are worth 30 cents 
 per bushel to feed to stock. Tliey are not only nutritious, but excellent appe- 
 tizers, and promoters of digestion. My experiments go to show that a peck of 
 potatoes will produce as much milk as a bushel of carrots, beets or turnips." 
 
 Remarks. — Although potatoes are well known to contain much more gen- 
 eral nutritive and fat-producing properties than the other roots named, yet, as 
 the others can be raised in so much larger quantities to the acre, and with so 
 much less labor also, it is not probable that they will become the best for 
 general winter feeding. And I must say here that I think this writer is in error 
 as to carrots, and I might say parsnips, too (he does not mention the latter), but 
 as to beets and turnips, they are not as valuable as potatoes. I will, however, 
 give a table below, showing the proportionate nutritive, flesh-producing, and 
 fat-producing properties of 22 different kinds of food for farm stock. I am 
 sorry, however, that the sugar-beet is not shown among them. The table was 
 made up from the experiments and analysis of the most eminent agricultural 
 chemists and English feeders; and are undoubtedly the most reliable and trust- 
 worthy that can be gathered at the time of this writing; and believing that they 
 will prove of real value to farmers, dairymen, etc., I give the table a place. 
 The calculation is based upon equal weights of each article, and is as follows: 
 
 Nutritive Value of 22 Different Kinds of Pood for Farm 
 Stock: 
 
 Food. 
 
 Turnips, 
 Rutabagas, 
 Carrots, 
 Mangels, 
 Straw, 
 Potatoes, 
 
 Brewer's grains, . 
 Hay (early cut). 
 Millet (seed). 
 Buckwheat, 
 Malt, . 
 Rye, 
 Oats, 
 Corn, 
 
 Wheat and barley, 
 Dried brewer's grains. 
 Beans (English field). 
 Peas, 
 Linseed, 
 
 Cotton seed cake. 
 
 Linseed cake. 
 
 Bran and coarse millstuff, 
 
 Remarks. — By this table, if you want simply to lay on flesh, you see the 
 
 food for it; if fat for butchering purposes, it is equally plain, while the general 
 
 Flesh 
 
 Fat 
 
 
 pro- 
 ducing. 
 
 pro- 
 ducing. 
 
 rotal 
 
 1 
 
 5 
 
 7 
 
 1 
 
 7 
 
 9 
 
 1 
 
 7 
 
 10 
 
 2 
 
 8 
 
 12 
 
 3 
 
 16 
 
 22 
 
 2 
 
 17 
 
 22 
 
 8 
 
 18 
 51 
 
 25 
 64 
 
 8 
 
 76 
 
 85 
 
 9 
 
 61 
 
 69 
 
 9 
 
 76 
 
 81 
 
 11 
 
 74 
 
 88 
 
 12 
 
 63 
 
 70 
 
 12 
 
 53 
 
 80 
 
 12 
 
 66 
 
 32 
 
 16 
 
 67 
 
 82 
 
 22 
 
 46 
 
 74 
 
 22 
 
 61 
 
 79 
 
 23 
 
 112 
 
 82 
 
 24 
 
 28 
 
 461/^ 
 56 
 
 61 
 73 
 
 31 
 
 54 
 
 76 
 
€36 -Di2. CHASE'S RECIPES. 
 
 value for keeping stock in the most healthy and growing condition is shown in 
 the total column. Milk being of the nature of fat, it can also be seen which 
 will be the best food for milch cows, that which produces most fat. I will sim- 
 ply mention here that there is quite a doubt amongst dairymen as to whether 
 sugar beets do, or do not, lessen the flow of milk, and it is perhaps from this 
 fact that they were not considered in the table. Although the sugar beet may 
 not be equal to some of the other roots for milk, yet, for other stock they are 
 good; and as they can be raised in such large quantities to the acre, many, no 
 doubt, will raise them for general use. The maugel-wurzels and rutaba- 
 gas can, with a rich and properly cultivated soil, be made to yield from 1,000 
 to 1,500, and, in a few cases, even 2,000 bushels to the acre; and with any of 
 these roots, if the ground is properly worked, it will be left in excellent condi- 
 tion for succeeding crops. It would not be advisable, however, to feed roots too 
 exclusively. It is better to feed part roots and part grain. Nor is it advisable 
 to feed one kind of roots only. It is better to have a variety, both on account 
 of the health and condition of the stock, and for the better results in milk which 
 will be produced by a variety over any single kind. 
 
 Roots, Culture of, for Stock. — As above remarked, the culture of 
 roots needs a rich soil; and if it is not rich naturally, it must be made so with 
 manures, fertilizers, etc., and also by deep plowing and thorough harrowing. 
 Plow deeply, and harrow ; then re-plow and harrow, until as fine as possible, 
 leaving no stones or turf to obstruct cultivation. The mangel-wurzel, it is 
 claimed, is a great lover of salt; and as high as 30 bushels to the acre, 
 Dr. Loring says, has been used with profit. Fifteen two-horse wagon loads of 
 good, solid manure to the acre, is not too much, if you expect 1,500 to 2,000 
 bushels of mangels (which has been raised) to the acre. The fertilizer when 
 used, must, as well as the manure, be well worked into the surface of the soil. 
 Sow in drills, beets, mangels, rutabagas, and parsnips, 30 inches apart; car- 
 rots, 24. If possible, have a drill which completes the work of covering evenly 
 as it goes. Begin to cultivate them as soon as the rows can be seen; keep clear 
 of weeds, and thin carrots and parsnips to 4 inches; beets, rutabagas or 
 mangels, 6 to 10 inches, as you think the richness of the soil will demand. Of 
 course, let all be done with horse-hoes, or such conveniences as you have, so 
 that the rows simply need to be done by hand, remembering this, if the weeds 
 ^et the start of you, you will pay dearly for it. Some claim that 5 lbs. of 
 mangel seed is not too much for an acre; but if sowed with a drill, get it to 
 scatter them properly as you go; then have enough to go over the piece is all 
 you want for any kind. Absolute amounts can hardly be given, as no two men 
 would think exactly alike about it; better pull out a good many, however, 
 rather than not to get in seed enough. 
 
 Field Turnips, How to Feed to Cows Without Flavoring the 
 Milk. — A writer in the Maine Fanner, says he raised 800 bushels, and fed all 
 to his 16 to 20 cows — 1 pk. twice a day — by trimming off the rootlets and feed- 
 ing only the solid turnip, after milking, no bad flavor was imparted to the 
 milk. 
 
DR. CHASE'S RECIPES. 637 
 
 Remarks. — That the whole flavor of turnips is in the rootlets, I should 
 hardly expect to be the fact, but that feeding them only after milking is the 
 more piobable reason why the flavor is not retained. The plan is worthy 
 of a trial, and if the reasoning is not correct, the turnips can be fed to other 
 stock, while the milch cows can be supplied with something that has no partic- 
 ular flavor as parsnips and turnips have, making either an unsuitable feed for 
 cows while giving milk, unless the removal of the rootlets, as above, is found to 
 be of general application. 
 
 Growing Stock, Pea and Bean Meal Better than Corn for.— 
 Much has been said of late years, as to feeding pea and bean meal to stock, as 
 though they were equally valuable for all stock which the author does not 
 think is correct, and seeing an item, in the PIdladclphia Record, giving them 
 the preference over corn for growing stock, which so nearly agrees with what I 
 know to be the fact, I will give the item in full. It is as follows: " Growing 
 stock should not be kept in a fat condition, for the demand of the system is 
 chiefly for muscle producing matter. There is no concentrated material on the 
 farm that supplies the desideratum in full, and though nature has furnished 
 farmers with splendid agents for this purpose in the shape of peas and beans, 
 the opportunity is not improved. For early pasture or soiling after rye, a 
 piece of land broadcasted to tall-growing green peas mixed with oats, is invalu- 
 able. The writer of this once kept a cow up to a flow of milk till late in the 
 season by a succession of such crops, and that, too, on a piece of white sand 
 land. It is not known by some that if these vines are cut and nicely cured, 
 when just about to bloom, they will furnish a good crop of nutritious hay, but 
 if not cut at flowering time the leaves will crumble away. Ground peas or 
 beans are economical for feeding, owing to the great saving they effect. 
 Farmers are tempted to part with them at $2.10 a bu., and they often bring 
 more than that sum; but if we will stop and reflect that this meal, mixed half 
 and half with corn meal, will enable us to dispense with one-third the quantity 
 of hay, a great saving is made through the winter. For young calves nothing 
 can equal it. If the farmer has no convenience for grinding them, the peas 
 and beans can be cooked into a "mash " in the ordinary way, and if thus given 
 liberally to stock, especially the younger portion, will push them rapidly for- 
 ward. Pigs will grow fatter on it than on anything else. Young heifers 
 become matured several months sooner. By the use of pea or bean meal, 
 wheat straw (cut) can be used in the place of hay, and, taken as a whole, it is 
 almost a necessity on well-regulated farms. Bear in mind, as stated above, 
 peas and beans will not fatten stock as readily as corn, nor will the corn make 
 the stock grow as quickly as these. Hence in winter we should feed these arti- 
 cles together in order to get the best results." 
 
 lieiiKtrkx. — The author having been raised on the hard-pan hills in the town- 
 ship of Holland, Erie county, N. Y., where corn even was not a paying crop, 
 something that could be more easily raised and in better paying quantities had 
 to be sought out; and it was found in peas and oats sown broad-cast, as the 
 above writer suggests, for the especial purpose of feeding to hogs, cutting up — 
 mowing — and throwing to them as soon as the peas were well filled, at which 
 
638 DR. CHASE'S RECIPES. 
 
 time they would not only eat the peas with avidity, or greedily, but also chew 
 the pods and vines with like relish, and at once begin to show their value 
 which was continued until they were ripe, after which they were ground 
 together and the meal used to thicken potatoes and pumpkins which were boiled 
 together for the purpose of fattening the hogs until within a few weeks of kill- 
 ing time, when cornmeal was used in its place, or else corn alone fed to harden 
 the pork. And when any horses, cattle, or sheep, happened to be running in 
 the pasture with the hogs they would eat the pea vines and oat straw with 
 the same eagerness and relish that the hogs did the peas and oats. So I can 
 vouch for the pea and oat mixture; and I have not a doubt of the value of 
 beans, or bean meal, as a food for growing stock, although, generally, the 
 trouble and labor of raising them will be much greater than that of raising peas, 
 hence the advantage would be in favor of peas, the oats being sown with them 
 for the purpose of holding up the peas, rather than for the oats themselves, 
 although they are good. It is remarkable how much faster young pigs will 
 grow as soon as soon as the peas and oats are full and are thrown to them 
 regularly. It only needs a trial to be adopted by those who have not seen 
 them used. 
 
 Soiling Cows. — It undoubtedly pays to judiciously soil cows, as there is 
 no other way by which so much milk can be obtained from a small number of 
 acres. When the land is in proper condition, a cow can be kept upon one-half 
 acre for summer and one acre for winter. Even better than this has been done. 
 In starting, prepare the ground well — one-eighth of an acre of oats, thickly, for 
 each cow, as early in the season as you can; two or three weeks after this sow 
 the same amount of land to oats again for later cutting. Then prepare the 
 ground and sow one-fourth of an acre to corn for each cow, which will prob- 
 ably leave a surplus towards the winter feeding. 
 
 Sweet Cornstalks for Cows. — When the ears have been gathered the 
 stalks of sweet corn make the very best of fodder. It is not only very sweet 
 and nutritious, but as the ears are gathered before maturity the stalks, if cut at 
 once, as they should be, are in the very best condition for use as fodder. There 
 is some difficulty in curing the stalks; but in several years' experience with them 
 in a rather large way we have had no trouble in keeping the fodder in excellent 
 condition. The great point and need is to thoroughly dry the stalks out of 
 doors. They should be first well wilted and partly dried upon the ground, laid 
 ■down as they are cut in small bundles, which, when bound afterward, will 
 make easily handled sheaves. After 24 hours or more of exposure the bundles 
 may be bound with a straw band or an osier stalk, and the sheaves so made set 
 up in stocks, loosely placed, so as to admit the air freely among them. The 
 stock or small stack should be well bound at the top to exclude rain, and left 
 out of doors until completely dried and cured. The fodder may then be safely 
 housed in the barn or under the roof of an open shed near the barn, where it 
 can be reached convenientlj'^ for use. Fodder so cured is equal to the best hay, 
 and will be eaten with avidity and without waste or loss. Of more than 17 
 acres grown last season and fed to cows in our dairj' tlie past winter there was 
 scarce a. particle to be found in the manure, every fragment excepting some few 
 
DR. CHASE'S RECIPES. 639 
 
 pieces of some of the coarser butts having been consumed. This, of course, is 
 •due in a great measure to the fact that the fodder was finely cut and wetted, 
 and the meal given mixed with it. The economy of such a practice and such a 
 crop so used is loo obvious to need comment. — Farmer's Marjazine. 
 
 Sweet Cornstalks with the Corn for Milch Cows.— The stalks 
 above, when cured as in the foregoing recipe, are excellent even as winter food; 
 but the following plan of feeding the corn upon the stalk while green as a sum- 
 mer food, as practiced by Dwight Judd, of South Hadley, Mass. , for two years 
 past, in the New York Herald, has the advantage largely in its favor. When 
 asked what he considered the feeding value of sweet corn for milch cows, he 
 said: " It is invaluable. Cornmeal is not to be compared with it as a feed for 
 producing milk." He keeps, says the Herald, a herd of 20 as nice cows as can 
 be found in this vicinity, and says: " When my cows fail a little in milk and I 
 want for my trade a couple of extra cows, I tell my man to cut an extra row 
 or two of corn, and in two or three days I have the amount of milk desired." 
 He plants with a corn-planter, the rows 3^^ feet apart, and 23 inches apart in 
 the hills, dropping only 2 or 3 kernels in a hill; and commences feeding it as 
 soon as the corn is fit for table use. 
 
 Dry Cornstalks, the Best Way to Peed Them. — When hay is 
 scarce, but cornstalks and straw are plentiful, the best way is to cut both finely 
 and mix in proportions of 2 baskets of stalks to 1 of straw, and mix dry for sev- 
 eral days' feeding, as it will not heat, but improve, by standing together. 
 Of course, hay is better than straw treated the same way, and all classes of 
 stock will relish it, and especially so if, when to be fed, it is first slightly 
 wet, then a good sprinkling of meal or bran mixed in, nothing except occasion- 
 ally, perhaps, a large butt may be rejected, but seldom that much is left; nor 
 will any part of them be seen in the manure if a proper amount of roots are also 
 fed to help dissolve and gelatinize this coarser food, as previously explained. 
 A correspondent of the Counti^ Gentleman says he had rather have this fine 
 cutting of coarse food than to have it steamed, if it was done even for the 
 same expense. The cutting is certainly very desirable, no matter what stock 
 is to be fed with it. 
 
 Corn Fodder vs. Hay, Comparative Value of.— Professor J. W. 
 Sanborn, of the Missouri Agricultural College, claims that he has proved, 
 through a long practice and many experiments, that corn fodder has a prac- 
 tical feeding value of two-thirds to three-fourths that of good hay. [Our own 
 experience fully justifies the above estimate. — Editors, Farm and Fireside.'] 
 
 Hungarian Grass for Milch Cows, Claimed better than Hay. 
 
 A correspondent of the New York Sun claims that Hungarian grass, when sown 
 thick enough to make fine stalks, is better than even good hay. He sows 3 
 pecks of seed to the acre, on fine soil, and finely worked with harrow and 
 roller, both before and after sowing; and sowing any time from the 15th of 
 May to the 10th of June. Fit to cut in 9 weeks. Another writer thinks it val- 
 uable for horses, after having fed it two winters. Changing only occasionally 
 with cut oats; and he adds; " nothing better for calves and milch cows." He 
 
640 DR- CEASE'S RECIPES. 
 
 sows even a bushel to the acre, and thinks it very valuable as a top-finish to 
 stacks of wheat, clover, etc., as it is impervious to water, and very little 
 injured, even that which is exposed on the outside of the stack remaining 
 sound. Two to four tons have been raised to the acre, with 12 to 15 bu. of 
 seed, worth $1 to $1.50 per bu., and the straw valuable for feed after threshing, 
 and a never failing crop, if sown on good mellow laud. So, let all try it who 
 think their hay crop is going to be short. 
 
 Fattening Cattle. — A few words now upon the subject of fattening cat- 
 tle, hogs, etc., would seem to the author as ver}^ proper; then, to close the cattle 
 department with the consideration of silos, which, of late years, has been almost 
 continually before the mind of the agriculturist, through this class of papers, 
 until, finally, the government, through the agricultural department, has taken 
 it in hand in such a way it would seem, at least, there can be but little chance 
 for further doubt upon the subject of which however, it is our intention to leave 
 each one to judge for himself, after he has any matter properly laid before him 
 for examination, as we have done in all parts of this, our "Third and Last 
 Effort," to benefit the people. Other people write items for their agricultural 
 papers, I get them together, condense, and often re-write, to make a continuous 
 whole, such parts as will enable any sensible man to profit by the hints, sugges- 
 tions, and practice of their fellow farmers. First, then: 
 
 Meal and Hay for Fattening Stock — Scalding the Meal a 
 Great Saving. — An old farmer, whose custom has been to fatten a few ani- 
 mals, gives his experience as to scalding his meal, merely, instead of cooking 
 it, as has been the custom of many. He says: "My practice in fattening sheep 
 and swine, as well as for feeding milch cows, has been to pour boiling water on 
 as mucli meal as would not make the animals bowels move too freely, both at 
 night and morning, and when the mush is cool, give it to the cow or pig. In 
 covering the meal with boiling water in this way, the starch of the grain is dis- 
 solved, and the latent nutritive properties extracted, and the animal receives 
 the entire nutriment of the grain. I have for 2 years past fatted 2 ordinary 
 sized cows, feeding only hay, and only 300 lbs. each of meal, and yielded 
 upwards of 40 lbs. of rough tallow. Salt was given once a week, and occasion- 
 ally a table-spoonful of wood ashes. In my experience 100 lbs. scalded and fed 
 as above, is equal to 200 lbs. fed dry." 
 
 Remarks. — This is an undoubted fact — a gi-eat saving in the question of 
 meal — as he speaks of knowing others who had fed from 700 to 1,000 lbs. of 
 meal, without scalding, who got no more benefit than he did with his 300 lbs. 
 Facts like these are "worth their weight in meal," if not "in gold." It saves 
 others the labor and trouble of experimenting for themselves. 
 
 2. Fattening Cattle, How a Yankee Farmer Makes it Pay 
 in Massachusetts. — We take the following from the Springfield (Mass.) Re- 
 publican, not so much to show how it was done, but to show that it can be done; 
 for what has been done, can be done again, and if not done better than at first, 
 it is because careful attention is not paid as to how others have made improve- 
 ments upon the common ways of doing things. It says: ' ' Franklin county has 
 
DB. CEASE'S RECIPES. 641 
 
 long been famous for its fat cattle, but the 47 head now standing in the stables 
 of Geo. W. Jones, at Deerfield, Mass. , go a little ahead of anything yet seen ia 
 the county. They are all Durhams (see mention made of them, following what 
 is said of the Jerseys, as the Best Cows. The question may be considered yet, 
 as an open one — awaiting further discussion, and to be somewhat governed by 
 circumstances, after all that may be said upon the subject); great fellows, so 
 large they can hardly move themselves, the heaviest yoke weighing 4,600 lbs., the 
 next 4,400, and the whole averaging over 4,000 per yoke. They are fed 8 qts, a 
 day each of meal and bran, and all the hay they want; water is supplied to their 
 mangers in pipes. Those now in stall will be taken to Boston about Christmas, 
 when Mr. Jones will stock up for the winter, his usual supply being 80 to 90 
 cattle, 600 to 700 sheep, and about a dozen horses. Last year he cut about 350 
 tons of hay, all of which, and about 75 tons more, he fed out. The cattle are 
 kept in a sub-basement of the barn which has to be well ventilated during the 
 winter, else it would become oppressively warm from the number of cattle con- 
 fined there. Jones puts upon his own land, which lies along the west bank of 
 the Connecticut river for half a mile, all the manure from his stock, raising 13 
 or 14 acres of heavy tobacco every year, for which he gets prices considerably 
 above that paid for tobacco grown by patent fertilizers. In fact, he is one 
 farmer who has found out how to make farming pay." 
 
 Remarks. — Now, then, suppose Mr. Jones did this without cutting his 
 hay (having machines for that purpose), and without scalding his meal (which, 
 of course, he did not, otherwise it would have been mentioned), and, again, 
 without the addition of the molasses, as given in the next item, whereby time, 
 and consequently that much of the feed would have been also saved, any one 
 can see, at a glance, how much better it would have paid if all these plans had 
 been known and adopted, as every one can do, hereafter, thanks to Dr. Chase. 
 
 3. Fattening Cattle, to Give Appetite. — The following item, 
 with which we shall close the question of fattening cattle, is a quotation from 
 Stewart's Prize Essay upon feeding and fattening stock, which is so unique, i. e., 
 so unlike anything else I have ever seen upon the subject, and yet, is so appar- 
 ently reasonable, to say the least, I cannot do better than to quote what he says 
 in his essay, as to the use of molasses in fattening stock, by which he claims a 
 great saving in time, and consequently a saving of the additional food that 
 would be required for the longer period required to fatten them, if the molasses 
 was not used. It is intended to be understood, no doubt, that by using molasses 
 with 8 or 10 times as much water with it, to moisten the dry food, they will 
 eat more of it, and consequently fatten in less time than if the molasses was 
 not given. Ilis ideas about cooking food is also worthy of consideration, espe- 
 cially in fattening stock. The item is as follows: 
 
 " In fattening animals time is often a matter of importance to the feeder. 
 Sometimes a month gained is equal to 20 per cent, greater weight at a later 
 period. Cooking food renders its constituents more soluble and digestible, 
 therefore more rapidly entering on flesh an fat. As a condiment and appetizer 
 for fattening animals, molasses has no equal. A small quantity of sweet, upon 
 hay, will cause a larger quantity to be eaten with a relish. We have often tried 
 molasses upon poor animals with great satisfaction. A poor horse will show a 
 41 
 
642 DR. CEASE'S RECIPES. 
 
 change in condition in a few days. The mohisses is not onlj^ an excellent con- 
 diment, but an excellent food; and being so soluble and assimilable that it pro- 
 duces an immediate effect upon the condition of the animal. Three pints may 
 be fed to fattening animals per day, but to cows and breeding stock it must be 
 fed sparingly, and not more than 1 pint per day to a cow, as too much sweet 
 will prevent their breeding. When necessary to use straw for fattening stock, 
 the use of molasses diluted with 8 to 10 proportions of water to wet the straw 
 before steaming, will be found to render it very palatable, and cause it to be 
 eaten, incorporated with other fattening food, as readily as hay. Some noted 
 chemists have supposed all starchy food to be converted into sugar by the action 
 of the stomach, before it becomes assimilated as food. Perhaps this will 
 account for the remarkable effect of sweet food upon animals. 
 
 Remarks. — The word condiment really means something to give an increased 
 appetite, and a relish for other articles of food ; and there is no doubt but what 
 this plan of wetting the cut hay, corn stalks, or other articles of dry food, with 
 sweetened water, as we will call it, does have this remarkable effect, as Mr. 
 Stewart says, in fattening, and no doubt would also have the same effect in 
 feeding generally; unless the question of silos and ensilage shall mark a gen- 
 eral revolution in the whole subject of feeding. Of course that we naust leave 
 each one to judge for himself, after duly considering the whole matter, which 
 we shall now lay before him. Bear this in mind, however, the food is found 
 to be sweeter for having been put into silos — this molasses plan, to a certain 
 extent, will, no doubt, help those who have not a silo, as yet, ready for use. 
 
 SILOS AND ENSILAGE— Pull Explanation to Build— What 
 Crops are Best Adapted— Twenty-Six Questions and Answers. 
 — Probably there has been no subject of more interest to the farmers which has 
 been discussed more fully, and yet, upon which there was so much doubt as to 
 whether it was really valuable or not, as that of silos and ensilage; and that 
 doubt might not even yet have been made very clear, had not the government, 
 through the agricultural department, taken it up, and through Mr. D. M. Nes- 
 bit, proceeded to make an investigation into it, by addressing letters to well- 
 known specialists, living in different states, and also in Canada, putting no leas 
 than twenty-six questions, which embraced all the vital points, and asking a 
 free discussion upon all the points, which could be of general use, in understand- 
 ing the whole subject. The questions were all numbered, and were all answered 
 satisfactorily, and in such a manner, that each answer related to the number 
 of the question, and could thus be readily understood, by referring back to 
 the number of the question; but to put it in book form, it will be better to put 
 first, the question, and the answer immediately following, hence I shall adopi 
 this plan, for the better understanding of the matter by our readers. The sub- 
 ject was published in the Toledo Blade, September 22d, 1882. Of course it was 
 not possible to publish the whole of the letters received, in the newspapers, so a 
 summary was prepared by the Department of Agriculture, which will give a fair 
 idea to those interested, as to the value and profitableness of giving a fair trial, 
 by those who have not already done so, of the silo. The question will first be 
 given then the summary or condensed answer, immediately following : 
 
 I. Q. What is the best location of silo, with reference to feeding-rooms 1 
 
 A. A few have been built at a distance from the stables, but generally the 
 
DR. CHASE'S RECIPES. 643 
 
 silos are located with reference to convenience in feeding, in, under or adjacent 
 to the feeding-rooms. Local considerations will determine whether the silos 
 should be below the surface or above, or partly above or partly below. This is 
 not essential. Where the stables are in the basement of a bank barn, the bottom 
 of the silo may be on the same level, or a few feet below, and the top even with 
 the upper floor. This arrangement combines the greatest facilities for filling, 
 •weighing, and feeding. 
 
 II. Q. What form, or shape, is best for the silos? 
 
 A. With rare exceptions the silos described show a rectangular (longer than 
 ■wide) horizontal section, a few have the corners cut off, and one is octagonal (8 
 square) The cylindrical (round) form seems to have obvious advantages. If 
 under ground, a cylindrical wall is self-supporting against outside pressure, and 
 may be much lighter than would be safe in any other form. If of wood and 
 above ground, the walls may be stayed with iron bands. In any case, for a 
 given capacity, the cylindrical form requires the least possible amount of wall. 
 A given weight of ensilage in a deep silo requires less extraneous pressure, and 
 esposes less surface to the air than it would in a shallow silo. For these rea- 
 sons depth is important. If too deep there is danger of expressing juice from 
 the ensilage at the bottom. Where the ensilage is cut down in a vertical sec- 
 tion for feeding, a narrow silo has the advantage of exposing little surface to 
 the air. 
 
 III. Q. What dimensions, or how large, ought the silos to be? 
 
 A. The silos reported vary in capacity from 364 to 19,200 cubic feet. If 
 entirely full of compressed ensilage the smallest would hold 9.1 tons, and the 
 largest 480 tons, estimating 50 lbs. to the cubic foot. Practically, the capacity 
 of a silo is less to the extent that tlie ensilage settles under pressure. This 
 should not exceed J^th, though in shallow silos, or those filled rapidly and with 
 little treading, it is likely to be much more. A temporary curb is sometimes 
 added to the silo proper, so that the latter may be full when the settling ceases. 
 
 IV. Q. Of what should the walls be built — material and construction? 
 A. For walls under ground, stone, brick and concrete are used. The 
 
 choice in any case may safely depend on the cost. In firm soils that do not 
 become saturated with water, walls are not essential to the preservation of ensi- 
 lage. Above ground, two thicknesses of inch boards, with sheathing paper 
 between (the latter said, by some, to be unnecessary), seem to be sufficient, if 
 supported against lateral (side) pressure from the ensilage. 
 
 V. Q. With what, and how, should the silo be covered? 
 
 A. A layer of straw or hay will serve in some measure to exclude air, but 
 it is not necessary. Generally boards or planks are placed directly on the ensi- 
 lage. The cover is sometimes made in sections of 3 feet or more wide; oftener 
 each plank is separate. The cover is generally put on transversely, having in 
 view the uncovering of a part of the silo while the weight remains on the rest. 
 Rough boards, with no attempt at matching, have been used successfully. A 
 little space should be allowed between the walls and cover, that there may be 
 no interference as the settling progresses. 
 
644 DR. CHASE'S RECIPES. 
 
 VI. Q. "Weighting down, what materials are used, amount required and 
 how appHed? 
 
 A. Any heavy material may be used. The amount required depends on 
 various conditions. It will be noticed that practice and opinions differ widely. 
 The object is always to make the ensilage compact, and thereby leave little room 
 for air, on which depend fermentation and decay. In a deep silo the greater 
 part is sufficiently compressed by a few feet of ensilage at the top, so that there 
 is small percentage of waste, even when no weight is applied above the ensilage. 
 Screws are used bj'' some instead of weights. The objection to them is that 
 they are not self-acting like gravity. 
 
 VII. What is the cost of a silo? 
 
 A. The cost of silos, per ton of capacity, varies from $4 to $5, for walls 
 of heavy masonry and superstructures of elaborate finish, and 50 cents or less 
 for the simplest wooden silos. Earth silos, without wall, can be excavated with 
 plow and scraper, when other Avork is not pressing, at a trifling cost. 
 
 VIII. Q. What crops arc used for ensilage? 
 
 A. Corn takes the lead of ensilage crops. Rye is grown by many in con- 
 nection with corn — the same ground producing a crop of each in a season. 
 Oats, sorghum, Hungarian grass, field peas, clover — in fact almost every crop 
 used in soiling has been stored in silos and taken out in good condition. There 
 are indications that some materials have their value enhanced by the fermenta- 
 tion of the silo, while in others there is loss. The regular values for ensilage, 
 of the different soiling crops, can only be determined through careful tests, 
 often repeated, by practical men. All thoughtful farmers would be glad to get 
 more value from the bulky fodder of their coi'u crops than is found in any of 
 the common methods. There are accounts of plucking the ears when the ker- 
 nels were well glazed, and putting the fodder into the silo. The value of such 
 ensilage, and the loss, if any, to the grain are not sufficiently ascertained to 
 ■warrant positive statements. 
 
 IX. Q. What is the best method of planting and cultivation? 
 
 A. Thorough preparation before planting is essential. Corn, sorghum, 
 and similar crops should be planted in rows. The quantity of seed corn varies 
 from 8 quarts to a bushel and one-half for an acre. A smoothing harrow docs 
 the work of cultivating perfectly, and with little expense, while the corn is 
 small. 
 
 X. Q. At what state of development is the fodder the most valuable for 
 ensilage? 
 
 A. The common practice is to put crops into the silo when their full 
 growth has been reached, and before ripening begins. Manifestly one rule will 
 not answer all purposes. The stock to be fed and the object in feeding must be 
 considered in determining when the crop should be cut. On this point must 
 depend much of the value of ensilage. 
 
 XI. Q. What weight of fodder is generally produced to the acre? 
 
 A. Corn produces more fodder per acre than any other crop mentioned. 
 The average for corn is not far from 20 tons — which speaks well for land and 
 
DR. CHASE'S BECIPES. 645 
 
 culture. The largest yield from a single acre was 58 tons, the average of a large 
 area on the same farm was only 12)^ tons. 
 
 XII. Q. What kind of corn is best for en.silage? 
 
 A. The largest is generally preferred; hence seed grown in a warmer climate 
 is in demand. 
 
 XIII. Q. What is the value of sweet corn as compared with other varie 
 ties? 
 
 A. 'It is conceded by many that the fodder of sweet corn is worth more, 
 pound for pound, than that of larger kinds, for soiling. Some hold that the 
 same superiority is retained in the ensilage, while others think that the advan- 
 tage after fermentation is on the other side. The sweet varieties generally do 
 not yield large crops. 
 
 XIV. Q. Preparation of fodder for silo; what machinery, etc., is used? 
 A. The mowing machine is sometimes used for cutting corn in the field — 
 
 of tener the work is done by hand. Various cutters having carriers attached for 
 elevated silos, are in use and are generally driven by horse, steam or water power. 
 Fine cutting, a half-inch or less, is in favor. It packs closer, and for this reason is 
 likely to keep better than the coarse ensilage. Fodder of any kind may be put 
 in whole, and, if as closely compressed as cnt fooder, will keep as well, if not 
 better; but it requires much greater pressure. [And the author would say 
 he should think it would be much more troublesome to get out, and not half so 
 convenient to feed.] 
 
 XV. Q. What is the best manner of filling the silo? 
 
 A. During the process of filling, the ensilage should be kept level and well- 
 trodden. A horse may be used very effectively for the latter. Some attach 
 much importance to rapid filling, while others make it more a matter of con- 
 venience. With the packing equally thorough, rapid filling is probably the 
 best. 
 
 XVI. Q. What is the cost, per ton, of putting the fodder into the silo? 
 A. The cost, from field to silo, is variously reported, from 35 cents— and 
 
 in a single instance 10 or 12 cents — for labor alone, to |2.00 and upwards per 
 ton, though the higher amounts include the entire cost of the crop, not the 
 harvesting alone. There is a general expectation that experience will bring a 
 considerable reduction in the cost of filling. 
 
 It is probable that with a more general adoption of ensilage, the best 
 machinery will be provided by men who will make a business of filling silos. 
 This could hardly fail to lessen the cost and bring the benefits of the system 
 within the reach of many who otherwise would not begin. 
 
 XVII. Q. What length of time before the silo should be opened? 
 
 A. The ensilage should remain under pressure at least until cool, and be 
 uncovered after that when wanted. [This point seems to be the most vague, 
 i. e., the most indefinite of any of them. To " keep under pressure until cool," 
 — how long is that? It is understood, of course, that the ensilage goes through 
 a process of fermentation and becomes pretty hot, but how long it will be can 
 only be told by the subsidence of the heat, after which, it seems, they can be 
 opened when needed; but I should suppose it necessary to keep them tolerably 
 
UQ DR. CHASE'S RECIPES. 
 
 ■well covered all the time until fed out— not necessarily weighted, but, still, 
 properly covered to exclude the air as much as possible. See next answer.] 
 
 XVIII. Q. What is the condition of ensilage when opened? 
 
 A. In nearly all cases the loss by decay was very slight, and confined to 
 the top and sides where there was more or less exposure to air. 
 
 XIX. Q. What deterioration, if any, after opening? 
 
 A. Generally the ensilage has kept perfectly for several months, showing 
 no deterioration while any remained in the silo, excepting where exposed for a 
 considerable time. It is better to uncover the whole silo, or compartment of a 
 silo, at once, and thus expose a new surface each day, than to cut down sections. 
 
 XX. Q. What value has ensilage for milch cows? 
 
 A. Ensilage has been fed to milch cows more generally than to any other 
 class of stock, and no unfavorable results are reported. There can be little 
 doubt that its greatest value will always be found in this connection. Several 
 readers consider it equal in value to one-third of its weight of the best hay, and. 
 some rate it higher. 
 
 XXI. Q. What effect has ensilage on dairy products? 
 
 A. There is a marked increase in quantity and improvement in quality of 
 milk and butter after changing from dry feed to ensilage, corresponding to a 
 similar change to fresh pasture. A- few seeming exceptions are noted, which 
 will probably find explanation in defects easily remedied, rather than such as 
 are inherent. 
 
 XXII. Q. What value has ensilage on other stock? 
 
 A. Ensilage has been fed to all classes of farm stock, including swine and 
 poultry, with results almost uniformly favorable. Exceptions are noted in the 
 statements of Messrs. Coe Bros, and C. B. Henderson, where it appears that 
 horses were injuriously affected. It should be borne in mind in this connection 
 that ensilage is simply forage preserved in a silo, and may vary as much in 
 quality as hay. The ensilage that is best for a milch cow may be injurious to 
 a horse, and that on which a horse would thrive might render a poor return in 
 the milk-pail. 
 
 XXIII. Q. What quantity is consumed per head, daily ? 
 
 A. Cows giving milk are commonly fed 50 to 60 lbs., with some dry fodder- 
 and grain. 
 
 XXIV. Q. What is the method of feeding — alone or with other food? 
 A. Experiments have been made in feeding ensilage exclusively, and results 
 
 have varied with the quality of ensilage and the stock fed. It is certain that 
 ensilage of corn cut while in blossom, or earlier, is not alone sufficient for milch 
 cows. It is best to feed hay once a day, and some grain or other rich food, 
 unless the latter is supplied in the ensilage, as it is when corn has reached or 
 passed the roasting-ear stage before cutting. Ensilage, as it is commonly under- 
 stood, is a substitute only for hay and coarse fodder generally, and does not 
 take the place of grain. 
 
 XXV. Q. What is the condition of stock fed on ensilage, both as to gain(» 
 or loss, of weight aud health. 
 
DR. CHASE S RECIPES. 647 
 
 A. The condition of stock fed on ensilage, both as to heaUh and gain in 
 weight has been uniformly favorable. 
 
 XXVI. Q. What is the prolatableness of ensilage, all things considered? 
 
 A. There is hardly a doubt expressed on the profitableness of ensilage — 
 certainly not a dissenting opinion. 
 
 Remarks. — What more could be asked as to whether the silo, and conse- 
 quently ensilage, was profitable, or not, when out of all these many inquiries 
 of those who have fairly tested the matter, in eighteen diflerent states and Can- 
 ada, not one gives an unfavorable opinion. It is remarkable indeed, and 
 .should give encouragement to those who have not already tested it, to begin at 
 once, with an expectation of final success. After having prepared the above, 
 on the subject of silos, ensilage, etc., I saw the following items upon these sub- 
 jects as they see them in England, and as a few practice them in America, and 
 as there are a few points in them of a more practical character, showing an 
 increase of nutrition, and making it easier of digestion by ensilage, and also 
 giving more particularly the manner of building silos, etc., I will give them a 
 place, as follows: 
 
 Ensilage (in England) Claimed to Increase the Nutritive 
 Powers of Green Forage. — The Olmnist und Druggist (English) in the 
 •winter of 1884, referring to previous notices of the subject of ensilage, says: 
 " Since then two most encouraging statements have been published with regard 
 to its value. Professor Thorne Rogers reports that ensilage increases the nutri- 
 tive powers of green forage: that the process obviates waste, saves time and 
 increases the productive powers of the soil. TJie forage is made more di- 
 gestible, and the farmer is enabled to get a double yearly crop. The silos 
 should not be too shallow; not less than 20 to 35 feet deep. [This, the author 
 thinks, should depend wholly upon the amount to be put up — if this amount 
 of room is necessary, for the amount of stock kept, then the deeper the better, 
 perhaps.] Had silos been common in England, millions of pounds worth of 
 fodder would have been saved last summer. This is not the time, remarks the 
 professor, when British agriculture can afford to neglect economies, whether 
 large or small. [If English agriculture can't afford to neglect economies, can 
 American?] Mr. F. Sutton confirms this view by comparing the relative 
 value of hay and ensilage from a poor quality of grass. The hay was 
 coarse and poor, destitute of sweet taste and odor, and contained a trace of 
 ready-made sugar. Distilled with water, no essential oils were yielded, nor 
 was there any flavor, save that of decajing grass. The specimens obtained by 
 ensilage were highly odorous from the essential oils, and had a vinous fragrance, 
 accompanied by a slight acidity. No ready-made sugar could be detected. It 
 is argued, then, that a manifest improvement had been effected. That which 
 was tasteless had been rendered appetizing and succulent (full of juice). A 
 much larger proportion of soluble albuminoids (like albumen — white of eggs), 
 soluble extractive matter, and digestible fiber was found in the dry ensilage as 
 compared with dry hay, leading to the inference that a partial digestion had 
 taken place in the silo. It seems a question which fairly invites discussion, a*. 
 to whether ensilage could not be employed a<:lvantageously in the storage of 
 
648 J>R- CHASE'S RECIPES. 
 
 medicinal plants. The question has already been advanced ; recent experiments 
 might claim further attention to the subject." 
 
 Retnarks. — It is not expected tliat farrjiers will feel any particular interest 
 in the last clause, as to ensilage benefiting medicinal plants; but the other parts 
 are so much to the point, as to the value of ensilage for feeding stock, I deemed 
 the item well worth a place in this connection. 
 
 Silos and Ensilage— What They Are, How It is Done, and 
 What They Think of It in Vermont.— T. H. Hoskins, M. D., reports 
 the following in one of the agricultural papers as to the value of ensilage, and 
 also the most substantial and a cheaper way of carrying out the work. Under 
 date of February 13, 1881, writing from his home, Newport, Vt., he says: 
 
 "Gen. Thomas, of Montpelier, Gen. Grout, of Barton, and Capt. Morton, 
 of Essex, are the only persons in Vermont, within my knowledge, who have 
 made public the results of their experiments with the new method of preserv- 
 ing forage in the moist state by strong compression in air-tight pits. All three 
 report entire success, and express enthusiastic confidence in the future of this 
 new departure in farming. 
 
 I. ''What Ensilage and Silos Are, and Hoio to Make and Feed Them. — 
 ' Silo ' is French for ' pit,' and ' ensilage ' the French equivalent of the English 
 word ' pitting.' It is applied in this case to the pitting of green forage in such 
 manner that it shall be preserved, by the exclusion, more or less perfect, of the 
 air from the contents of the pit. This is effected by lining the bottom and sides 
 of the pit with concrete or masonry (brick or stone), the surfaces of which are 
 plastered with water-lime cement. The lines and right angles of such a pit 
 must be straight and true, so that no hinderance shall be offered to the settling 
 of its contents under the pressure which is applied to them after filling. So 
 far, green maize, taken about the time when the grain is ' in the milk,' has 
 been used for ensilage almost exclusively; but all green forage may be equally 
 well preserved in the same Avay. The preparation of ensilage is simply the cut- 
 ting of the forage, by a suitable machine driven by horse or steam power, into 
 email bits, not exceeding half an inch in length. These are dropped into the 
 pit or .silo, and rapidly levelled and trod down by men or horses. This levelling 
 and treading should be as exact and thorough as possible. To facilitate the for- 
 mer, horizontal lines about a foot apart may be drawn around on the walls of 
 the silo. The treading must be especially well done at the corners, and some 
 silos are built with curved in place of square corners, to facilitate this work. 
 
 II. " How to Build a Substantial Silo and to Fill Further Described.— In 
 constructing the pits (making the silos) there is opportunity for the display of 
 ingenuity and calculation, and upon the degree in which these enter into the 
 work the cost in a general measure depends. Gen. Thomas enclosed his silo 
 with a heavy stone wall laid in cement, at a cost which he did not like to state, 
 but which he afterwards thought entirely unnecessary. Its size was 40 by 15 
 feet, and 15 feet deep. The corn from 5 acres did not nearly fill it. He used a 
 Baldwin cutter, propelled by horse-power, cutting a two-horse load every eight 
 minutes. The whole cost of getting the ensilage from the field into the pit was 
 less than the cost of cutting and stocking the same even in the field would have 
 
DR. CHASE'S RECIPES. 649 
 
 been. The work was completed in October. The ensilage was covered closely 
 with planks, and heavily weighted with stone. When opened in December the 
 preservation was found to be perfect, and the ensilage was greedily eaten by all 
 kinds of stock. To his. cows he feeds a ration of 50 lbs. of ensilage daily. 
 With this, and a moderate ration of cotton-seed meal, as good and as much but- 
 ter is made as on the best pasturage. Referring to the construction of the silo, 
 Gen. Thomas said it could be equally as well lined with brick or concrete as 
 with stone, and much cheaper, one brick in thickness being sufficient when 
 <;arth or sand was firmly rammed in behind the walls. [The author would say 
 never less than an 8-inch wall. J The main point was to have the walls perfectly 
 true and smooth, and the corners square, so as not in any way to interfere with 
 the settling of the contents under pressure. The variety of the corn ])lanted 
 was the common Southern horse-tootii, which he thought the best. His crop 
 was 20 tons to the acre, but he thought this might be doubled by high manur- 
 ing. He estimated the feeding value of ensilage equal to twice the weight of 
 average hay." 
 
 III. 2\do Cheaper Methods of Buildinff Silos. — The doctor goes on to say: 
 " Captain Morton's silo was much more cheaply made. He dug a trench 12 
 feet wide and 60 feet long, and only 3 feet deep. He walled this with stone, 
 making the wall 9 feet high, and banking it up on the outside to within 3 feet 
 of the top. It was pointed with mortar and cemented with water-lime on the 
 inside, the whole cost being $100. This silo was divided by a cross wall in the 
 middle, and only J^ was used, in which the corn from 2 acres was placed, 
 being cut in }y£ inch lengths, firmly trodden down, covered with boards and 
 heavily weighted. The preservation was excellent, and all kinds of stock eat 
 it freely. The whole cost of getting the fodder into the silo was under $10. 
 He is now feeding it in combination with fine-cut hay and meal to 27 head of 
 stock, young and old, including 7 cows in milk. The daily feed for the whole 
 is made by mi.xing 250 lbs. of the ensilage, 180 lbs of cut hay, and 75 lbs. each 
 of corn-meal and wheat bran, the whole well shoveled together, and fed to each 
 animal in proportion to its size. They are all thriving, and his butter sells for 
 35 cents a lb. His ensilage (which was exhibited at the meeting he addressed) 
 was slightly acid, but he said that with a perfectly tight silo and sufficient pres- 
 sure, he thought it could be preserved almost perfectly sweet. This was also 
 Gen. Thomas' opinion. Captain Morton agreed with Gen. Thomas in prefer- 
 ring southern corn for ensilage. He planted in drills 2 feet apart, using 1 bushel 
 of seed to the acre, and tilling entirely by machinery. 
 
 Gen. Grout built his silos with concrete walls, loose stones being puddled 
 in with mortar, and the inside coated with water-lime cement. The fodder was 
 badly frosted when ensilaged, but kept perfectly. He used 300 lbs of stone to 
 the square foot of surface to compress the ensilage, and would never use less. 
 He is feeding it to 72 head of cattle, and 100 sheep. The daily cattle ration is 
 30 lbs. of ensilage in the morning, and a mixture composed of 15 lbs. of finely- 
 -cut and moistened straw, upon which 2 lbs. of shorts are sprinkled; which is 
 fed in two feeds, noon and night. All the .stock are gaining on this feed. The 
 .sheep were fed almost exclusively on ensilage, and had much improved on it. 
 
650 ■ I>R- CHASE'S RECIPES. 
 
 The entire cost of the crop in the silo was slightly less than |2 a ton, which 
 Gen. Grout believes can be considerably reduced. Like the other gentlemen 
 named, lie thinks the feeding value of corn ensilage equal to twice its weight of 
 average hay. I fear this will prove an over-estimate. 
 
 " We, in Vermont, are gratified to find that there is not going to be so much 
 difficulty from the freezing of ensilage as we feared. When the whole of the 
 silo is below the surface no frost enters. The slight fermentation which goes 
 on in the mass keeps the temperature well above freezing. This fermentation 
 is very slight, and wlien the face of the mass is cut down in feeding that Miiich 
 remains undisturbed is unaffected; but that which is cut out, if left exposed t» 
 the air in a place where the temperature is not very low, will ferment so as to 
 be decidedly warm in 12 hours. In this condition it is greedily eaten by the 
 stock. It has then a slightly alcoholic odor, and a more or less acid taste. Tlie 
 better the preservation the less there will be of the latter." 
 
 Remarks. — This item was so distinct and covered so much of importance- 
 for one to know who is contemplating a beginning with ensilage, I could not 
 satisfy myself without giving it. The next and last item is upon the question 
 of feeding ensilage to dairy cows and fattening steers, very plain and distinct, 
 and of much importance to those who have no experience in its use for these 
 purposes. 
 
 Ensilage for Dairy Cows and Fattening Steers, How to 
 Peed. — The following is from a correspondent of the Country Gentleman, wha 
 says: "Such grave uncertainties seem to pervade the minds of many farmers as 
 to the use of ensilage as food for milch cows; such doubts as to a possible 
 peculiar taste of the milk, cream, or butter made from this food, that with your 
 permission I will give my experience of last season, hoping it may lead some 
 doubters to the right track. Last year I built a silo of 209 tons capacity, wholly 
 of stone and Rosendale cement, with a frame and roof for cover. It is a good 
 one (I believe in no other), no water can get in, no sap from the corn can get 
 out, as so many complain of when their silos are not half built, or made from 
 stale cement or any poor material. On account of tlie long-exlended drouth in 
 this part of New Jersey, I was able to scrape together of good, bad and indif- 
 ferent, half-dried, wilted, grown and half-grown corn, some 30 tons of ensilage 
 after cured. This, however, was enough to satisfy my mind on this subject, if 
 there ever had been any doubts. I used it as food for cows 110 days continu- 
 ously, until all was fed out. Within a week from the time we began feeding 
 hay, and thougli with an addition of grain, the cows lost at least 25 per cent, of 
 milk, the cream did not make as much butter, and the butter was not of as good 
 color or flavor. During the time of feeding ensilage we vrere unable to dis- 
 cover any other than the most satisfactory taste to milk, cream, or butter. The 
 cows were in the most perfect state of health, and kept in fine condition. 
 
 Fattening Steers. — I fed for 90 days 8 western steers, which averaged again 
 of over lYy lbs. per day. The ration for cows and oxen was 22 lbs. of ensilage 
 morning and night, and 15 lbs. of cut cornstalks at noon. The cows had 3 qts. 
 of cornmeal and 2 qts. of wheat bran per day, and the steers had 4 qts. of corn- 
 meal for 45 days and 5 qts. for the last 45 days. Our success witli the steers 
 
DR. CEASE'S RECIPES. 651 
 
 astonished my neighbors, who feed in the old way. The butcher says the cattle 
 slaughtered well, and the meat was remarkably fine and gave every satisfaction. 
 The use of poor ensilage, made from corn half ripe or frost bitten, like mine 
 was, I have reason for believing, would not give such satisfactory results, as if 
 I had had more perfect material. I am one who believes that to make good 
 ensilage the corn should be cut at the right time, cut the right length, put away 
 in a good silo and covered over nicely, and then well and thoroughly weighted 
 down. The seed planted should be the Southern gourdseed, drilled in rows 30 
 to 40 inches apart, and the ground cultivated the same as any corn. The ensil- 
 age should be cut % to ^^ of an inch long It is important to have a good, 
 water-tight silo and heavy weighting — 300 to 350 lbs. to the square foot of sur- 
 face. I believe in giving the animals all they will eat up clean, be it more or 
 less. Contentment means fat in the bovine tribe, as well as riches in the human. 
 
 Remarks. — The author agrees with this man in New Jersey, that " what is 
 worth doing is worth doing well," if you can; if you have not the means to 
 build the best silo, build a small one till you can do better, but don't fail to try 
 it according to your means and ability, by which you will get more means. 
 That is the object of the author in writing this book. What it may pay me is 
 nothing as to what it will pay others, if they heed its teachings. I would never 
 have written it for what it will pay me, but the belief in what good it will do 
 others has made it a delight, and the labor endurable. 
 
 Ensilage Congress, Report of in 1886, Held in New York.— 
 We will say, in closing the ensilage question with the following report, that we 
 are indebted to a Frenchman by the name of August Goffart, for the discovery 
 of this plan of preserving fodder in its green state, some 20 years ago, which , 
 for economy or saving financially, for the farming community, probably, 
 has not its superiority in the whole century, or for the past 100 3'ears: and it is 
 now admitted that he who does not make use of it, now, stands in his own light. 
 The following facts were stated by those members of the Congress or conven- 
 tion, who had given it a fair trial: 
 
 "Alfred Reid, of Providence, gave the result of his experiments at feeding 
 ensilage to twenty-eight head of cattle. He gave them three times a day all 
 they could eat. He had put into his silos, corn, rye, grass, clover, Hungarian 
 grass and sorghum. He gave the details of his expenditures on four acres of 
 corn. The total cost in the field was $159.51 to raise 66 tons and 427 pounds 
 of corn fodder. The cost of getting from the field to the silos was $69.37 for 
 the 66 tons. The total cost of raising, carting and packing was $3.45 per ton. 
 
 "A Mr. Roberts, of Poughkeepsie, asserted that with ensilage he had kept 
 twenty-six cows, where without it hp had kept but six. Probably this was 
 under highly favorable circumstances, though fresh, green fodder undoubtedly 
 yields more than double the nourishment of dry. Cattle eat ensilage food 
 ravenously, and it fattens, and increases the production of milk. 
 
 " Some silos, or pits, are built 50 by 20 feet in size and bricked up. 
 Others are made of boards, tongued and grooved and lined with tar paper. 
 When built in barns they are said to work excellently, as the frost is more eas- 
 
652 DR- CHASE'S RECIPES. 
 
 ily kept off— although cattle eat ensilage food when frozen, though it Is less 
 healthful. 
 
 " Mr. Percy, of Chatham, N. Y., estimates the cost of a wooden pit lined 
 with the paper, 24 x 30 feet, at $125. Another member of the Congress made 
 the astonishing statement that with ensilage food he had kept a cow on two and 
 a half cents per day. Ensilage food requires much pressing to properly pre- 
 serve it, sixty-two pounds to the square inch being deemed about the right 
 weight. A Penns3'lvania farmer declared that with ensilage he had made but- 
 ter at six cents per pound and sold it for fifty cents, asserting that old and tooth- 
 less cows would thrive on it. Some dairymen mix it with meal. 
 
 "All present at the Congress gave testimony to its great value, in increas- 
 ing the quality and quantity of milk, in creating flesh, keeping cattle in a 
 healthy condition, and in its cheapness in comparison to dry fodder. Cheap 
 pits or silos were pronounced just as good as expensive ones, and having the 
 green fodder cut by means of a cutting machine, proved more efficacious than 
 placing the fodder uncut into the pits. Ensilage food is said to smell like New- 
 England rum, and some joking rendered the Ensilage Congress lively, regard- 
 ing the effect of fermented food in producing drunkenness among cattle. " 
 
SHEEIP. 
 
 TWENTY-EIGHT YEARS IN SHEEP HUSBANDRY.— As 
 
 the raising of sheep lias become so common on almost every farm, we have 
 thought we could not do better than to devote a few pages to this impor- 
 tant subject. First, we will give a paper read before the Farmers' Insti- 
 tute, at Hudson, Mich., Jan. 10, 1880, by Sidney Green, the well known farmer 
 of Pittsford, Hillsdale County, whose experience of 28 years will give valua- 
 ble hints, to say the least, upon almost all the important points of sheep 
 husbandry, so that new beginners may avoid the mishaps which Mr. Greeu 
 and others have fallen into for the want of this very experience in their begin- 
 ning. He says: 
 
 I. Introduction. — "Ladies and gentlemen, I want to say right here 
 that what I have to say will be largely in the line of my experience, and the 
 way that I have managed my own flock of sheep during the past 28 years. 
 
 "A year ago last July, a friend of mine living in Missouri, wishing to 
 engage in the business of sheep raising on a large scale, and knowing that 
 I had been somewhat successful on the small scale in the same business, 
 wrote to me asking advice, and, in fact, asked of me just what this Insti- 
 tute now asks. I complied with his request, and my whole essay was com- 
 prised of but one word, and that was "Care." If every man, woman and 
 child that owns a sheep, or even ever expects to, will take that one word and 
 make it the key note of every move they make, guided by their best judg- 
 ment and discretion, I will guarantee success in this important branch of 
 farming. 
 
 II. Care— What it "Will Do.— "Care will make carcass; care will 
 make constitution, care will save fodder; care will ward off disease; care will 
 make fat, and fat will make wool and grease, and wool and grease will make 
 money, and that is what we are after. Yes, care will do one other thing, 
 care will make blood. 
 
 "Were it not for the promise I have already made that I would relate 
 my 28 years experience with sheep, what I have already said, carried out, 
 would accomplish a better purpose than anything I could add, and this paper 
 would be complete. It is true that we are guided to some extent by the 
 experience of others. 
 
 III. When and How He Began.— "In the fall of 1852 I bought 
 in Oakland county, this State, 53 ewes of common stock for $1 per head, 
 and one ewe, said to have been a pure cross between the Spanish and French 
 Merino, for which I paid $25. I drove them to this county (Hillsdale) in the 
 ■winter of 1853. g53 
 
654 DR. CHASE'S RECIPES. 
 
 IV. Shearing — Average Weight of Fleece. — "The first shearing 
 the lot averaged a little less than 4 lbs. per head. I raised 24 lambs the fiirst 
 season; I had the good fortune to raise from my pure-blooded ewe an extra 
 buck lamb, which was the foundation for great improvement of my flock for 
 those days. For the first few years the flock showed a greater improvement 
 per year than they have since they have been brought to a greater degree of 
 perfection. This, in fact, is my experience with crossing full bloods with 
 natives. It requires greater skill to improve really good sheep than it does 
 to improve an inferior grade. The second shearing showed an improvement 
 of nearly IJ^ lb. per head. In the course of 5 or 6 years the average of the 
 flock, numbering from 80 to 100, was a trifle over 6 lbs. per head. With 
 good luck in the selection of rams, in 10 years from the start, my flock aver- 
 aged 7 lbs. 
 
 V. Drawbacks in the Business. — "Sheep business, like any other 
 business, has its drawbacks. The use of what I supposed to be a full-blooded 
 Spanish ram from Webster's flock of Vermont, set my flock backward on an 
 average for 3 years }4, lb. per head. This is the only real set-back that I 
 ever have experienced. I soon recovered that loss, and have made steady 
 gain since. So I estimate my average this coming spring at 9 lbs. per head, 
 with the prospects of a little more. 
 
 VI. Increase of Wool per Head by Using Blooded Bams.— 
 " I have thus far shown simply the increase of wool per head during this time 
 with the use of what we might call blooded rams, with the single exception 
 of one blooded ewe Here occurred an incident which was curious in its effects, 
 and in after years proved to be an adulteration of blood. 
 
 Vn. Danger of a Grade Buck upon a Blooded Ewe.— "M7 
 eyes have been wide open ever since to prevent the repetition of the mishap. 
 The blooded ewe, which was pure gold in my eyes at the time, was, through 
 carelessness, mated with a grade buck, and her second lamb was a nice grade;, 
 but the curious part of the affair was that that high and pure blooded ewe 
 never afterwards raised a pure blooded lamb from mating with the purest blood 
 I could find. Her breeding qualities were destroyed and her progeny was not 
 reliable. I kept the ewe till she died — 15 years of age. 
 
 VIII. Buck, Selection of, Suitable for the Flock.— "In select- 
 ing a buck that is suitable for the flock lies the secret of success. If a man 
 has not the judgment for himself, he had better borrow it from some one 
 that has, until he is acquainted with the business sufficiently to prevent mis- 
 takes and set-backs. In choosing a ram for myself, I want a low, heavy 
 body, straight on the back, clear to the roots of the tail, broad and level 
 over the shoulders, deep and heavy in the brisket, thick neck with heavy 
 gullet; in short, constitution is the first strong point that will receive my 
 attention. I want the wool of medium length, smooth on the surface, the 
 thicker the better. The stai)le rather stiff and stubbed, with plenty of oil 
 distributed evenly from the roots to the end. I like heavy folds, but do not 
 
DR. VIIASE'S RECIPES. 655 
 
 -want them to run over the back, nor do I like to see them too heavy over the 
 neck. Horns, if any, set well from the head, fore-top as long as the rest of the 
 •fleece, down even with the eyes, then stop. Smooth, clear pink face and nose, 
 «hort, thick velvety ears, wool full length, well down on the legs, and full heavy 
 fleece on the belly. The foregoing is something of my ideal of a ram. 
 
 IX. Time of Washing and Shearing and Putting Ewes and 
 Xambs by Themselves. — " My flock is well washed and sheared from the 
 15th to the 20th of June. They are turned on the largest range that I can 
 spare. The ewes and lambs by themselves, the bucks by themselves; the rest, 
 counted as store sheep, by themselves, making three flocks. From that time 
 till after harvest all the attention they get is salt once a week (twice or three 
 times I believe better), and all carefully counted. About the 20th of August I 
 wean the lambs, taking them as far from their mothers as I can. Generally 
 «aving a piece of clover stubble for them, and giving them the best chance that 
 I can. About the first of October I commence giving them about a gill (^ pt.) 
 of oats apiece daily. This is kept up till cold weather sets in, and then their 
 grain is increased about % more and kept up until grass grows the next spring. 
 Tliey have a good shelter if they choose to occupy it. During storms they are 
 forced to their shelter. I feed clover hay twice a day, and water once a day, 
 and feed them grain at night. With this treatment my lambs are kept thrifty 
 all winter. I claim that the grain fed early in the fall is the secret of winter- 
 ing successfully. 
 
 X. Time to Sort Out Breeding Ewes.— "About the first of Octo- 
 ber I sort my breeding ewes. In doing this important work, I have diverged 
 from the well established rules of breeders and made one of my own. Here I 
 would call the attention of the Institute to a statement made before the Insti- 
 tute one year ago, by our worthy president. He made this statement I 
 think: 'He raised all the lambs he could.' Now if he meant that he tried to 
 raise all that was born, then we do not differ, but if he meant that he tried to 
 increase his flock as fast as he could, then his line of policy and mine lie in a 
 different direction. 
 
 XI. His Bule.— "My rule is, in sorting for the breeding band, that none 
 shall be less than 2}^ years old, and none that are inferior as to size, constitu- 
 tion or thinness of wool. My year-old ewes are turned with the wethers, and 
 the older ones that have been excluded from the breeders are marked for sale. 
 
 XII. The Result.—" The result of this policy is a large and uniform 
 flock, with strong constitutions and heavy shearers. 
 
 XIII. Average Weight.—" I have just weighed 3 of my breeders, 
 whicli is the fair average weight of the lot of 30. The heaviest weighed 140 
 lbs., the lightest 100 lbs., a pick of an average 116 lbs. 
 
 XIV. Land Too Valuable to Keep Inferior Sheep.— "Our 
 lands are too valuable to keep inferior sheep, or to try to increase in nnmbers 
 at the expense of size and qualit}'. 
 
 XV. Time to Divide in the Fall.—" My flock of 80 are divided 
 from October, until they are brought into the yard in three lots, breeders, store 
 
656 DR. CHASE'S RECIPES. 
 
 sheep and lambs. Then the breeders and store sheep are turned together for 
 the winter. I feed stocks twice a day. At noon they are fed light, with wheat, 
 oats or pea straw. At night they are all fed about 1 gill of corn each. All 
 have shelter, and are compelled to use it during storms. Your essayist last 
 year made one remark that was worth its weight in gold as to tlie care of sheep, 
 that was, ' to be quiet among them.' I treat my sheep so they think I am in 
 their way, instead of their being in mine when I am among them. I feed a 
 very little sulphur mixed with salt during the winter. I think it a preventive 
 for pulling their wool. The first of March I take the breeders and keep by 
 themselves till nearly shearing time. In connection with their grain, I prefer 
 to feed a few roots or a little bran, but do not always find it convenient. 
 
 XVI. Time for Lambs to Appear. — " The lambs begin to make 
 their appearance about the 20th of April. Great pains are taken at this time 
 with this part of the flock. Let the weather be what it may, the ewes and the 
 lambs are all driven to their shelter every night, and the little ones are carefully 
 cared for. This precaution is used until the weather gets warm and settled. 
 
 XVII. Time for Trimming, Care of Fleeces, etc.— "My whole 
 flock is carefully trimmed and examined about the first of April. The wool is 
 washed and put in the fleeces at shearing time, so there is no waste. The theory 
 that sheep will not do well for a long term of years on the same farm I take no 
 stock in. For 28 years my stock has been kept on the same farm and the one 
 adjoining. You see that I have reported a continued progress. This, I can 
 assure you, has not been accomplished in a haphazard way. Nothing has been 
 left undone for their thrift and comfort that is reasonably in my power to do." 
 
 Remarks. — There is one point, however, that I desire to call especial atten- 
 tion to, shown by Mr. Green's carelessness, as he admits, after having given a 
 whole essay in the one word "care," which would do everything he claimed in 
 sheep culture — i. e., never allow a blooded breeding ewe to run with a lower 
 grade buck, as his experience shows that it destroys, for some unaccountable 
 reason, her power to afterwards produce full-blooded lambs, although mated 
 with a full-blooded ram. By his carelessness he lost, as a breeder, the value of 
 his $25 ewe, therefore have a care to his dearly bought experience in this par- 
 ticular. This gentleman's experience was with the Merinos; but as there are 
 those who consider the Cotswold as superior in several respects, I will give a 
 short item upon them from the Country Oentleman, a part of which was from 
 a catalogue of Mr. Harris, of Rochester, N. Y., whose opinion is considered 
 reliable. The editor gives it under the liead of 
 
 Cotswolds and Cotswold Crosses, the Coming Sheep of Amer- 
 ica, Furnishing the Largest Fleeces and the Largest Carcass.— 
 Mr. Joseph Harris, of Rochester, has lately published a catalogue in which he 
 gives his views of Cotswold sheep in the following terms: "The sheep are 
 thoroughly acclimated. They have not been forced ; they are kept for use — for 
 real value and not for show. They are housed in winter; they have sheds to 
 run under, but spend most of the time in the open air. If well fed, and pro- 
 vided with dry quarters under foot, there are no sheep that will stand exposure 
 
DR. CHASE'S RECIPES. 657 
 
 to our severe winters better than the Cotswolds. The ewes are good breeders 
 and good nurses. They frequently have two strong lambs, and occasionally 
 three at a birth. I have never had a pure-bred Cotswold ewe in the flock that 
 would not breed. We let the ewes have their first lambs when two years old, 
 and they frequently continue to be good breeders till 10 years old. The Cots- 
 wolds are the hardiest of all the English breeds of sheep. Of all well-estab- 
 lished breeds, the Cotswolds are the largest. The celebrated experiments of 
 Lawes & Gilbert proved beyond all question that the Cotswolds produced more 
 mutton and more wool tlian any other breed. In other words, they gained 
 more rapidly, both in fleece and carcass, than any other breed. And not only 
 tliis, but they gained more in proportion to the food consumed than any other 
 breed." Mr. Harris' experience in crossing Cotswold rams on ordinary Merino 
 ewes has heretofore been frequently referred to in these columns, especially in 
 connection with notices of the cross-breeds exhibited by him at several shows 
 of the State Agricultural Society. On this subject he remarks: "I am deci- 
 dedly of the opinion that the ' coming sheep ' of this country will be what I 
 will take the liberty to call 'American Cotswolds.' I have hitherto called these 
 sheep ' Cotswold Merinos.' This designates their origin. But the time has 
 now arrived when the name loses its significance. For instance, I have Cots- 
 wold Merino lambs with three or four crosses of pure Cotswold blood in them. 
 In other words, these lambs have 93J^ per cent, of pure Cotswold blood in them 
 and only &% per cent, of the native or Merino sheep. The next cross will have 
 only 33^ per cent, of the native or Merino blood, and the next only a little over 
 IJ^ per cent. A few years hence American Cotswold sheep will be shipped by 
 thousands and tens of thousands every week to the English markets. There is 
 no reason why they are not now shipped in large numbers, except — the fact 
 that they cannot be found. We do not raise enough of them or feed them 
 well enough. Our beef cattle are better than our mutton sheep. The intelli- 
 gence and skill of the American sheep-breeder has been largely directed to the 
 perfection of the Merino. Wool and bulk have been the objects aimed at, and 
 great success has attended their efforts. There are no better fine-wooled sheep 
 in the world to-day than can be found in the United States. There are many 
 sections where Merinos are the most profitable breeds of sheep to keep. But 
 railroads and steamboats . lead to rapid and wonderful changes. There was a 
 time when I thought Cotswold or mutton sheep could not be raised with profit 
 in the far West. I thought it was too far from market; but, if cattle can be 
 raised and shipped with profit to England, long-wooled mutton sheep can be 
 raised and shipped with still greater profit." 
 
 Remarks. — Notwithstanding the superiority of the Cotswolds in some par- 
 ticulars, the Merino will still form the inajority of our flocks, I have not a 
 doubt, for many years to come, except it may be in favorable points for ship- 
 ping to England or our largest cities, as our American people do not, as yet, eat 
 half as much mutton as would be best for their health. Pork, I am sorry to 
 say, except in the cities, is more frequently found upon our tables than any 
 other meat. 
 
 42 
 
658 DR. CHASE'S RECIPES. 
 
 Sheep, Value of on a Poor Farm. — "Some farmers of our acquain- 
 tance, "says t\ie American Agriculturist, "feel an antipathy to sheep for the 
 reason that they ' bite close. ' We consider this their chief recommendation. 
 They can only bite close where the pasture is short, and the pasture is short only 
 on a poor farm. A poor farm will necessarily be encumbered with briers, 
 weeds, and brush in the fence corners. Under such circumstances we should 
 say to a farmer who has $20 or upward in cash, or credit for it, let him borrow 
 the amount if he has to pay 1 per cent, a month for the use of it, invest it in as 
 many ewes, not older than 3 years, as you can get for that money. Put them 
 in such a field as we have described, and give them, in addition to what they can 
 pick up, a pint of wheat bran and oatmeal each daily, with free access to water 
 and salt. They will first go for the briers and clean them out ; every portion of 
 that field will be trodden over and over again, and the weeds will have no 
 chance. Fold them on that field during winter, and carry them feed sufficient 
 to keep them thriving. Get the use of a good buck in season — Southdown 
 would be preferable — and in the spring, if you have luck, that means if you 
 give them proper attention and feed regularly, you will raise more lambs than 
 you have ewes. The money will be more than doubled, and the wool and 
 manure will pay for their feed and interest. In the spring you may put that 
 field in corn with the certainty of getting 50 per cent, increase of crop. 
 
 Remarks. — The author considers this perfectly sound advice to any farmer 
 under the circumstances; and sound to every farmer who has not already got 
 sheep on his farm, to obtain a few as soon as possible; for he will undoubtedly 
 find them the most profitable for the amount invested in them of anything on 
 the place. Confirmatory of this see the next two or three items. 
 
 Sheep Better Than Neat Cattle. — A competent and experienced 
 writer on this subject says: " One gTcat advantage sheep have over other stock 
 is, they never die of the contagious diseases which they contract. They get the 
 scab, or foot rot, or something else, and if unchecked it gets them in bad condi- 
 tion, and would ultimately, perhaps, kill them. But the very worst contagious 
 diseases to which sheep are subject give the owner ample time to treat the 
 aftected animals, and the diseases are generally of a character which yield rap- 
 idly to treatment. But a man may have a lot of hogs and feed them on lum- 
 dreds of bushels of corn, and about the time the bottoms of his cribs are neared 
 and he is thinking of selling, some disease breaks out among them — no one 
 knows what it is or what to do for it — one animal after another, following in 
 rapid succession, is affected, and the greater portion die. I have known farm- 
 ers to be well nigh ruined by the appearance of a contagious disease of this 
 character. Sheep are, happily, exempt from such rapid and fearful mortality. 
 Besides, when a sheep dies — and they do die, sometimes, — its pelt is sufficient 
 to pay for its keeping from the last shearing to its death. It makes no difference 
 wlien it dies, or what kills it, the sheep never dies in debt." 
 
 Sheep, More Made on Them than Upon Horses.— The Iowa 
 
 State Register says that an old and careful farmer of Indiana, after 33 years' 
 experience, informs them that he has made most on, sheep, for the money 
 
DR. CEASE'S RECIPES. 659 
 
 invested, and the least on horses. The following will show what an English 
 farmer thought upon the subject as early as 1523, and also be quite a curiosity 
 to compare the spelling of those days with the present. " Boke," was book, 
 and "cattell," cattle; "shepe," sheep, etc. But it will explain itself: 
 
 Sheep the Most Profitable— Any Man Can Have Cattle (1523) 
 
 — The "Book of Husbandry," published in the year above named, by Sir 
 Anthony Fitzherbert, who styles himself "a farmer of 40 years' standing," in 
 this work says: "A houseband can not thryve by his corne without cattell; nor 
 by his cattell without corne." And adds: " Shepe, in my opinion, is the most 
 profltablest cattell any man can have." 
 
 Remarks — Certainly no higher authority nor older testimony need be sought 
 to establish the fact that sheep husbandry is profitable — only use care, as Mr. 
 Green tells us in the first item above, and success is certain. 
 
 Sheep vs. Cows— Comparative Profit of.— This subject having been 
 under considerable discussion of late, as to whether there was more profit in 
 keeping sheep than cattle, or cows, I will give an item or two upon this sub- 
 ject. The first is from F. D. Curtis, in Rural New Yorker, compared with 
 cows. He says: " Five coarse-wooled sheep will produce lambs at the rate of 1 
 and 3^ to the sheep, but quite often they will double their number. Medium- 
 wooled sheep may be safely relied upon to increase their numbers one and J^, 
 while fine-wooled sheep will return a lamb for a sheep. The value of the lambs 
 depends upon their quality when kept for breeding; or on their earliuess and 
 condition, when fitted for market. The price of lambs for these various breeds 
 will range from $3 upwards. Wool was worth the past season from 35 to 45 
 cents per lb. Six lbs. of wool per head is not an extra average for a well kept 
 flock. They may be made to avei-age more than that by extra care. A flock of 
 combing wool sheep,with the same care and feeding which a good dairyman 
 would give his cows, will average per sheep at least $10. This would afford an 
 income of $50 on a flock of five in the place of one cow. The proportion of 
 income would not be so great in a large flock, as the average yield of wool 
 would be less. The percentage of increase is likewise reduced, owing to the fact 
 that the ewes receive less care and to their increased liability to accidents. If 
 the flocks should be separated and kept a few in a place, not exceeding 12, a 
 month before weaning time, the losses would be very few. " 
 
 Remarks. — Mr. Curtis being well-known in agriculture, there can be no 
 doubt in his reasoning, and, therefore, his thoughts are valuable. The next 
 item is from the Practical Farmer, in relation to general stock, or steers, more 
 particularly. 
 
 Sheep vs. Cattle— Which Pays Best?— The Practical Farmer gives 
 us the following upon this subject: " How often do we hear farmers ask this 
 question: ' Which will pay me best, cattle or sheep?' " Now there is much dif- 
 ference of opinion on this question. Those that keep cattle claim that they are 
 the most profitable, and those that keep sheep think the same of their flocks. I 
 claim that sheep are the most profitable, and I will try and prove it. Take, for 
 instance, a 2-year-old steer, weighing 1,000 lbs., worth 4 cents per lb., or $40. 
 
6g0 DR. CHASE'S RECIPES. 
 
 What is the cost of raising to that age? First year to milk, grain and hay, $12; 
 one summer's pasture, $4; six months feeding hay or grain, $16; making a 
 total cost of $32. This is a very low estimate; everything is down to the lowest 
 notch. Now you see that it has cost $32 to raise this calf. Subtract his keep- 
 ing from what he sold for, and you have the profit of $8. This is counting 
 for your trouble, allowing the manure to balance that. Now for the sheep. It 
 will cost to keep and raise 8 lambs until they are 1 year old, for pasture, hay and 
 grain, $12; for 1 year more for hay and grain, $20; making their total cost from 
 birth tol2 years old, $82. Now, for the 8 head of sheep, weighing 125 lbs. per 
 head, making 1,000 lbs. at 4 cents per lb., is $40. Two clips of wool, 16 
 fleeces, weighing 5 lbs. per fleece, makes 80 lbs. of wool; at 32 cents per lb., 
 $25.60. Now take the $40 that the sheep sold for, and you have $65.60 as 
 total receipts. Subtract cost from this and you have $33.60 profit on 8 sheep 
 against $8 profit on 1 steer, both weighing the same at same age, and both cost- 
 ing the same for keep, leaving a balance of $25.60 in favor of sheep, showing 
 clearly that it is better to keep sheep than cattle, especially where we have small 
 farms. I think that this estimate is correct, taking prices in this neighborhood 
 as a basis. 
 
 Remarks. — This shows very clearly, for all ordinary cases, that there is 
 more real profit in sheep than cattle; still every farmer must consider his situa- 
 tion as to the adaptation of his farm to one or the other, and perhaps keep both, 
 if his farm is large and adapted to either; otherwise he must keep the kind of 
 stock best adapted to the circumstances around him; but it is always an advan- 
 tage to be well posted in everything in which he may engage. But I do think 
 that every farmer should keep a few sheep, under all circumstances. 
 
 Sheep, a Few Short Rules for the Care of. — The American Emi- 
 grant Company's circular says: I. Keep sheep dry under foot, with litter. This 
 is even more important than roofing them. But never let them stand, or lie, in 
 the mud or snow. 
 
 II. Drop or take out the lowest bars as the sheep enter or leave a yard, 
 thus saving broken limbs. 
 
 III. Begin graining with the greatest care, and use the smallest quantity 
 at first. 
 
 IV. If a ewe loses her lamb, milk her daily for a few days, and mix a 
 little alum with her salt. 
 
 V. Give the lambs a little mill feed in time of weaning. 
 VI. Never frighten the sheep if it is possible to avoid it. 
 VII. Sow rye, for weak ones in cold weather, if you can. 
 VIII. Separate all weak, or thin, or sick, from those strong, in the fall, and 
 give them especial care. 
 
 IX. If any sheep is hurt, catch it at once and wash the w^ound with some- 
 thing healing. If a limb is broken, bind it with splinters tightly, loosening as 
 the limb swells. 
 
 X. Keep a number of good bells on the sheep. 
 XI. If one is lame, examine the foot, clean out between the hoofs, pare the 
 hoof if unsound, and apply tobacco with blue vitriol boiled in water. 
 
DR. CHASE'S RECIPES. 661 
 
 Xn. Shear at once any sheep commencing to shed its wool, unless the 
 weather is too severe. 
 
 Remarks.— The,s,e are excellent rules for the care of sheep, but as they do 
 not give the strength of the vitriol wash for the foot, in rule XI, it will be well 
 to use the recipe for foot wash, in cases needing such treatment. 
 
 Sheep, Their Value for Fertilizing and Improving Worn 
 Out Soil. — A correspondent of the American Farmer writes on the subject 
 of the capacity of sheep to improve soil, and to renovate and bring up worn 
 out land. He says: " From many years' experience and observation I am fully 
 convinced that plowing in green crops with lime— such as clover and others — 
 is the most economical and speediest means that a farmer can use for bringing 
 up worn soil. Yet it can be very profitably done by the use of sheep — in pas- 
 turing even. More than once and on more than one farm, I have seen dry, 
 barren spots, such as gravel knolls and side-hills made fertile and productive in 
 a single season, simply by salting a small flock of sheep on those barren spots 
 twice a week during the summer; the sheep would be sure to resort there sev- 
 eral times a day to lick up the salt, and thus leave their droppings, both liquid 
 and solid, which are very rich fertilizers; then the next season the most rank 
 and luxuriant growths of grass and grain would be produced on those 'galled 
 spots' of any other portion of the whole field ; thus the best kind of manure 
 was applied and spread just where most wanted v;ithout any hard labor. 
 Weight for weight, sheep manure is more fertilizing than either horse or cow 
 manure, and next in value to hen or hog droppings. Sheep are valuable fertil- 
 izers I am very sure." 
 
 Remarks. — The author trusts that what has been said about sheep will in- 
 duce all who have not got them ujwn the farm, to begin with them as soon as 
 they can; and that those who have them will make use of them to clean up 
 brier patches, weeds, etc, and also to make use of their fertilizing power to 
 renovate worn out soils, gravel knolls, side-hills, etc. 
 
 Sheep, Care of in Winter. — The weak ones should be separated from 
 the strong, and wethers from the ewes; and especial care should be given to 
 ewes that are to drop their lambs early. The springing of the udder is an 
 unfailing sign of approaching parturition. The ewe should then be removed 
 to a separate pen and kept quiet, but should be visited at least every 3 hours, 
 and the last thing at night. It is rarely that any help is needed, except in very 
 cold weather, to wrap a piece of soft blanket about the lamb, and to help it, as 
 soon as possible, to get its first meal from the mother, when it will be all right; 
 and the ewe may be left for a few hours. 
 
 If apples are abundant in winter, a feed, once or twice a week, may be 
 given to sheep; or, in their absence, a feed of turnips, or other roots, cabbage, 
 etc., may be given them as often as necessary to avoid costiveness, or stretches, 
 says a writer, an ailment common to sheep in this countiy, but unknown in 
 Great Britain, where turnips are fed daily. Sheep feel the change from the 
 green pastures to the dry feed of winter, as quickly, if not more so, than any 
 other of our domestic animals, hence the importance of some of these juicy 
 
662 BB. CEASE'S RECIPES. 
 
 foods, in winter; and salt is of the same importance in winter as in summer; in 
 fact it is better for any and all animals if they have daily access to salt. 
 
 But I doubt the efficiency of General Marshall's plan, of New York, in 
 forcing sheep to eat the orts or coarse butts of poor hay left in the racks by 
 other animals, simply to get what salt they need. He places these orts in 
 box-racks under cover for the sheep, which he says they eat readily after they 
 have been well sprinkled with salt water. But my plan would be, if I had 
 poor hay, to cut it in a suitable cutter and sprinkle it with sweetened water 
 if necessary (see "Fattening Cattle, Use of Molasses in"); then mixing in a 
 little meal to make up for the poor hay, and so there should be no orts left, 
 and give to all animals daily access to salt; but I should not force my sheep 
 to eat the poorest parts of the poor hay, left by the other stock, to obtain 
 what little salt they needed. Sheep should be fed with the best of hay if you 
 expect them to do well. 
 
 Sheep, Sulphur and Salt Valuable for. — There are those among 
 sheep breeders who consider, especially in winter, that sulphur, 4 ozs., to salt, 
 2 qts., mixed and put where sheep can have access to it, under shelter, is val- 
 uable in helping to ward off diseases, as foot rot, scab, mange, etc. It is un- 
 doubtedly valuable, occasionally, for all stock, as well as for persons, who 
 by the "grandmother plan," which was a good one, mix it with cream of tartar 
 and molasses every spring and take a tea-spoonful every morning for 3 morn- 
 ings, and skip 3, for the whole family, till 9 doses had been taken. Sheep, 
 however, will eat it mixed with salt without the molasses. 
 
 Breeding Ewes, Care of, for Profit. — Have good winter shelter, 
 good clover hay, a few roots, a little grain daily, and water handy — water is 
 more necessary in winter than in summer. Have no fears of their becoming 
 too fat. If, occasionally, one gets too fat and drops her lamb out of season, 
 she will be in season for the butcher, at a good price, after shearing. Sheep 
 are cheap in the fall, when all are fat. Feed thus from the time they come 
 into winter quarters, or earlier, if pasture is short, and until it is good in the 
 spring; and your wool will be better and more of it, the ewes will be better 
 supplied with milk, especially those raising twins; the lambs will be in bet- 
 ter condition for the butcher; so will any of the flock, which from age or 
 general failure to raise a lamb or two, it will be best to dispose of. If not 
 cared for through the winter, but allowed to become poor, you can not sell 
 till fall, when everybody else has them also for sale. 
 
 Sheep, Peas, and Pea Straw, a Valuable Winter Food For.— 
 
 There are so many useful things in the following item, which every sensible man 
 can see, who reads it, I am constrained to give them a place, although I do 
 not know who the writer was. If I did know I should take great pleasure 
 in giving him credit; still, I know so well that it contains too much good 
 common sense to throw it away, and from what I know of raising peas for 
 hogs, as given under that head, I know great benefit will arise to all who 
 have suitable land for peas, if they raise them and use them as this writer 
 directs for sheep. He says: 
 
DR. CHASE'S RECIPES. 663 
 
 L "I have made peas one of my principal crops for several years, and 
 find these advantages: Peas are as sure a crop as any other, and one which 
 leaves the ground in the best order for wheat. The yield will vary with the soil, 
 40 bush, being a large yield. In preparing the land I aim to fall plow and fit 
 with cultivator in the spring; although the best corn I ever raised was on corn 
 stubble, spring plowed. Peas are better if drilled, but can be sown broadcast 
 on the furrow if rolled afterward. Peas like a fine, dry loam or sandy soil 
 best, but will thrive well on a clayey soil, if well fitted. I never have threshed 
 peas with a machine, as it splits them badly, and sheep will not relish the straw 
 as well as if threshed with the flail. If the vines are very luxuriant, sheep will 
 not eat them very closely, but if cut before all the top pods have grown white, 
 sheep will not only eat, but relish the straw exceedingly well. If the straw is 
 fed at night sheep will eat more than if fed in the morning or at noon. 
 
 II. "Bugs in Peas, to Avoid. — We have been troubled with bugs which 
 sting the peas while yet soft, leaving the small eggs, which are hatched, the 
 worm feeding upon the pea, leaving but a thin shell by the following spring. 
 This is obviated by the early sowing so as to have the majority of the pods so 
 hard by the time the fly arrives at maturity that it is impossible to pierce them. 
 If the season be backward and this cannot be done, very late sowing will secure 
 the same result. Good crops have been raised when sown as late as the 15th or 
 20th of May. The quantity of seed will depend on the soil. If very fine and 
 rich, 13^ bus. to the acre; on ordinary soil, 2, and on very poor, 3, or better not 
 sow any." 
 
 Remarks. — There is not an inconsistent statement in this gentleman's 
 remarks. Never let no one fear to venture upon raising peas for this purpose. 
 Beans have been considered especially the food for sheep, but peas are easier 
 raised, and will, no doubt, do just as well as beans fed in like quantity, about a 
 gill, I believe, for each sheep, once daily. I must say here, however, that I am 
 of the opinion it would be a decided advantage in raising peas to sow siifiicient 
 oats with them to hold them up, as suggested in relation to raising them for 
 hogs, which see. Oats are then fed also to sheep; then, as they are a great 
 help in supporting pea vines, which are to be allowed to ripen for sheep, why 
 not sow them together and feed them together? Whoever tries them both ways, 
 I have not a doubt but what he will afterwards always sow them together. 
 
 Sheep vs. Dogs— How to G-ive the Advantage to the Sheep.— 
 
 A remedy for sheep-killing dogs is given by a correspondent of the Pi-airie 
 Farmer, which is better than legal enactments, as the case is settled without 
 complaints, without lawyers, judge or jury. He says: " I have kept a flock of 
 sheep for several years, varying from 100 to over 2,000 head, and for the last 8 
 years have not lost a sheep killed by dogs. I keep my sheep yarded nights, and 
 occasionally, varying from once in two weeks to once a month, I go out at 
 bedtime and place around the outside of the pen bits of meat containing 
 strychnine, which I take up again early in the morning if not eaten during the 
 night. Result, immunity from dogs, and an old well on the farm has received 
 a layer of dogs and a layer of dirt until it is about full. I have never killed a 
 
(564 -D^- CHASE'S RECIPES. 
 
 man's dog through malice, or anywhere except on my own premises and in pro- 
 tection of my own property, and have not, to my knowledge, received any 
 injury in retaliation for the death of any dog. The plan is just and right, and 
 every fair-minded man must acknowledge it." 
 
 Remarks. — The author can see only one point in this plan which may be 
 wrong. It is in that he put out his strychnined meat only once or twice a 
 month, whereas I should think twice a week would be better if there were 
 many dogs about. 
 
 Fattening Sheep. — An Ohio sheep-raiser, writing to the Rural New . 
 Torker, says: " Sheep picked out for the butcher should be fed generously and 
 legularly, and upon this point too much stress cannot be laid. Care should be 
 taken, however, to give the sheep only just enough for one meal at each feed- 
 ing time. My own experience agrees with that of most successful sheep owners, 
 that fattening cattle should be fed three times a day, though some of my neigh- 
 bors think twice often enough. It is also very important that the sheep should 
 not be allowed to suffer from want of water; neither should they lack a supply 
 of salt; for although salt is not so necessary to them in the winter as in summer, 
 still they will thrive better if it is fed to them at least once a week at all 
 seasons. " 
 
 Remarks. — The author would say here that sheep as well as cattle should 
 have daily access to salt and also to pure water. If fed salt only once a week 
 they will eat so much of it as to make them over-dry, and consequently to over- 
 drink, which is a bad thing to do. I have never seen an account of any animals 
 over-eating salt when it is kept where they can have access to it whenever they 
 like; and I believe they will eat only what is good for them if it is so placed. 
 
 Pea and Oatmeal for Fattening Sheep.— As nothing was said 
 above as to what kind of food should be used for fattening sheep, the author 
 would suggest peas and oats, which may have been grown together, or, better 
 still, to grind them together; then cut nice haj' and properly wet it with sweet- 
 ened water if you like (see " Fattening Cattle, Molasses for," etc.); then mix in 
 this mixed meal, and I will guarantee the fattening to be quickly and satisfac- 
 torily done. See also peas for sheep, above. 
 
 Foot Rot in Sheep, Successful Remedy.— Sulphuric acid, 2ozs., 
 water, 1 oz. ; and put into the mixtures old copper cents (I say old, because the 
 old ones are purer copper than the new ones), and when the cents are dissolved 
 it is ready for use. Directions— Remove all the rotten and decaying parts of 
 the hoof with a knife or any convenient instrument — a knife like the black- 
 smitlis use in horseshoeing, have the end bent up or around a little, is best — 
 the knife being sharp to cut off if need be any projecting bits of the decaying 
 hoof, avoiding if possible, any bleeding; then apply the mixture thoroughly 
 to every part which was diseased. If thoroughly applied, once will gener- 
 ally be sufficient; but if there is any of the disease between the hoofs, 
 besides cleaning out all tliat can be with the knife, a piece of soft cord or string 
 must be wet with the mixture and drawn through to make thorough work of it 
 and prevent its spreading again from this part. 
 
DR. CHASE'S RECIPES. 665 
 
 Remarks. — Some persons have recommended tar a sa cure for the disease, but 
 in my estimation there is nothing curative in it; but if the disease is first killed 
 by the use of tliis acid mixture, or some of those below, then immediately 
 apply tar over the affected part, it will protect the foot from the dampness of 
 the ground and help to hold the acid mixture in place to make a more certain 
 and positive cure. This acid mixture I am much in favor of, as it is very much 
 like the celebrated Longworth cure of scrofula in persons. He puts 2 coppers 
 into 1 oz. of nitric acid on a plate, and when effervescence ceases, i. e., after it 
 ceases to eat the copper any more, he then adds 2 ozs. of pure vinegar; then, 
 with a swab, wash the scrofulous sores twice daily; and if it causes too much 
 pain, reduce, so it can be borne, with a little rainwater. One man is reported 
 in my " Second Receipt Book " as using this mixture upon his ankle for four- 
 teen months, which effected a perfect cure, after years of suffering. The cop- 
 per not only neutralizes much of the strength of either of the acids, but it adds 
 to their power of destroying or killing the disease in sheep's feet, or on the 
 scrofulous sores of persons, as above indicated. The difference, it will be seen, 
 is, that for the foot-rot 2 ozs. of the acid is used to 1 of water, while for the 
 scrofula 1 oz. only of the acid is used t© 2 of vinegar, and this to be still 
 reduced with water if need be, although the stronger it can be borne upon the 
 scrofulous sore, the sooner will be the cure. There are those who think foot- 
 rot in sheep, like scrofula, is a disease of the blood; but I think not, but that it 
 is contagious and wholly external; while in treating scrofula internal altera- 
 tives should be taken to make the quicker cure, still there can be no objection 
 to the mixture of sulphur and salt, as given above, being placed where the sheep 
 can have daily access to it. Persons should also take the sulphur mixture as 
 ^iven under the head of scrofula, which see. 
 
 Sheep, Foot-Rot in— A Plockmaster's Sure Cure for.— A corre- 
 spondent signing himself "Flockmaster," writing to the Post and Tnbvne, says: 
 ' ' I have seen for the last year, inquiries for what will cure foot-root in sheep, 
 and for the sake of the valuable animal I will give to the readers of the Post 
 and Tribune a sure cure for the disease in all its stages: Muriatic acid, 3 ozs.; 
 butter of antimony and corrosive sublimate; each, 1 oz. Mix in an open- 
 mouthed bottle. Take the sheep and cut the decaying hoof away to the quick 
 of the foot, as long as any opening can be found penetrating deeply into the 
 hoof, but avoid making it bleed. [He don't tell us why, but blood neutralizes 
 the butter of antimony.] Then with a smooth, sharp stick dip in the bottle and 
 thoroughly rub the foot all over. It is a harsh treatment, but I will warrant a 
 cure every time, if it is thoroughly applied." 
 
 Remarks. — He gives us no address, still I have no doubt of its efficacy. He 
 says to " rub the foot all over," by which I suppose he means only the diseased 
 part or parts, as it is no object to put it on the sound parts of the hoof; but a 
 soft cord or string wet with it may be drawn between the hoofs, if there is any 
 disease there. Care should always be used not to apply too freely, nor to get 
 any of these mixtures upon your person, eyes, etc.; and don't let them lay 
 around loose for children to get at, as they are poisonous as well as corrosive 
 And destructive to healthy parts as well as to the diseased part. 
 
666 -DiJ. CEASE'S RECIPES. 
 
 Another Eemedy— Never Known to Fail.— A writer in the Ohio 
 Farmer says: "For foot-rot, here is a cure I have never known to fail: Take 
 carboHc acid and pour it on a piece of copper — an old-fashioned penny will do 
 — let it stand until the acid ceases to act on it. Be sure not to apply till the acid 
 ceases to eat the copper. Keep the copper in all the time. Clean the hoof and 
 apply with a swab. One or two applications will be sufficient." 
 
 Remarks. — He does not say how much acid. Carbolic acid is obtained by 
 druggists in the form of crystals, but is generally kept dissolved in the least 
 amount of water that will dissolve it. This is the kind he refers to, and 1 oz. 
 may be put upon 1 cent, and if it eats it all up put in another, so there is some 
 copper still left undissolved is the way to use it; otherwise, as in the above 
 cases, to cleanse off decaying parts of the hoof before applying. But now we 
 come to a 
 
 Preventive of Foot-Rot in Sheep. — A Mr. Karkeek, who is claimed 
 to be good authority, writes to one of the agricultural papers that when the 
 prevalence of wet weather makes it probable that foot-rot may set in, "it is 
 easily prevented by carting a quantity of earth and throwing it up in the form 
 of a mound in the center of the yartl attached to the shed, and upon this mound 
 strew small quantities of freshly slacked lime." 
 
 Remarks. — This confirms the general idea that foot-rot is brought on by 
 external causes rather than internal, and hence the idea given in one of the 
 " Short Rules for the Care of Sheep," and that is: "Keep sheep dry under foot 
 with litter," etc. Sheep dearly love rolling, or even hilly, land, and cannot be 
 well kept on low, wet grounds, and especially so if there are no knolls nor 
 elevated ^ry grounds upon which they can gather themselves to rest and sleep, 
 and hence the advantage of the mound in the yard or litter to keep their feet 
 dry in winter. 
 
 Sheep Ticks, Dip and Other Remedies for.— It is important, 
 soon after shearing sheep, to see that the lambs, especially, are freed from these 
 pests; for after shearing, to get away from the light, and the exposures of the 
 cold, when the old sheep have parted with their covering, the ticks will escape 
 to the lambs, often to such an extent as to stunt their growth, reduce them in 
 flesh, and seriously weaken them by the loss of blood ; when, otherwise, they 
 would be in their best condition. The Hearth and Home gives us the usual 
 strength of the dip necessary to free them when numerous, as follows: "Cheap 
 plug tobacco, 5 lbs., broken up and boiled in 2 pails of water; then 30 gals, 
 added, will make dip enough for 100 lambs, or 50 sheep. After dipping keep 
 them dry a day or two. " 
 
 To dip them have a water-tight box large enough to hold a lamb, or a 
 sheep, if any are to be dipped, so as to entirely cover them with the dip. Ar- 
 range a sloping table at the side of the box which will allow all the liquid to 
 run back into it. Then take a lamb by the forelegs with one hand, with the 
 other cover up the mouth and nostrils, let an assistant take the hind legs, and 
 immerse the lamb entirely, long enough to allow the dip to penetrate the wool, 
 lay the lamb on the sloping table and squeeze out the surplus liquid, and the 
 operation is complete. It this is done every year, it is claimed that ticks will. 
 
DR. CHASE'S RECIPES. 667- 
 
 soon disappear altogether; but it strikes the author that ticks are as natural to 
 sheep as lice are to hairy animals, and that they must be tlujs destroyed when- 
 ever they appear. If fowls are permitted access to the sheep yards they will 
 eagerly search for ticks and pick them out of the wool, but we would rather 
 trust to the more effectual process of dipping. Not long after this process of 
 dipping, a careful examination of the lambs should be made, and if there is 
 only occasionally a tick seen, every one of them must be snipped with a pair of 
 small scissors; but if very many are left from a want of proper penetration of 
 the dip into the wool, it must be repeated, to make a thorough destruction of 
 them, to eradicate them from tlie flock, before cold weather sets in. 
 
 Scab in Sheep, Successful Remedy.— Quick silver, 1 lb. ; Venice 
 turpentine, J^lb.; spirits of turpentine, 3 ozs. ; melted lard, 43^ lbs. Direc- 
 tions — Work the first articles together thoroughly in a mortar; then mix into 
 the warm lard and stir until cold. Apply to all scabs, and all places indicating 
 the disease — at shearing, or whenever any indications aj^pear — use a swab, or 
 sponge, in applying, rubbing carefully when the skin demands it. 
 
 Remarks. — A farmer of Olney, Oregon, who had used it 10 years says: 
 " It saves wool and sheep." There is not a doubt of the success of this oint- 
 ment for scab in sheep, and I have not a doubt, either, but what it will cure all 
 eruptive skin diseases of persons. If less in amount is needed, keep the sam6 
 proportions. Let it be applied in fine weather, else keep the sheep under sheds 
 for a few days; lest cold drenching rains might cause irritation from the quick 
 silver, which is mercury. (See Scab Remedies also for other animals. See:. 
 Sulphur and Salt, Valuable for Sheep, above.) It is also claimed that sulphur, 
 moistened with Spirits of turpentine, and rubbed into the sores, will cure it. I 
 am, then, of the opinion that it is caused by an itch mite, the same as itch, on 
 persons, which sulphur will kill; then why not cure scab, which is an itch, on 
 sheep, dogs, and all other animals. 
 
 Sheep Marking Ink. — Take linseed oil, 1 pt. ; litharge, 2 ozs.; lamp- 
 black, 1 oz. Boil together, and it is ready to use; and it will not crisp or injure 
 the wool. 
 
 Sheep, Wash to Prevent Them from Barking Fruit Trees.— 
 The following wash is recommended as a sure preventive of sheep barking fruit 
 trees: "Take soap, the dirtier and stronger the better, and make a very strong 
 suds; dissolve }^ lb. whale oil soap in every 6 gals., and into this stir, with 
 brush or old stub of broom, sheep manure until it is as thick as good white- 
 wash, and with this mixture wash the trees as high as the sheep can reach. It 
 will be found that no sheep will come near enough to inib against them for at 
 least two months, the time depending much on the amount of rain. Keep the 
 mixture handy, and repeat the application as often as necessary — twice in a 
 summer will often suffice. Sheep running among fruit trees should have plenty 
 of good fresh water: it is thirst that first induces them to gnaw the bark, but, 
 after they liave once got a taste, they eat because they like it. The above mix- 
 ture will effectually keep them away, and, besides it is a very good application 
 for tlie health of the trees, keeping the bark smooth and fine, and killing any 
 insects that may come in contact with it." 
 
I3:OC3-S. 
 
 The Best Kind for Profitable Raising, etc. — No matter how 
 much the doctors may say against eating pork, it will always be eaten, 
 and I am among the number who like my pork and beans, as well as 
 ham and eggs, the ham part being nice and tender to begin with, and has 
 been nicely cured, smoked, etc. I always expect to eat some of them as 
 long as I may live, and it being the same with many, very many others, 
 I will try to give a few ideas that shall benefit the others, to obtain the best 
 breeds, how to prevent or cure their diseases, manner of feeding, etc., to the 
 best possible profit. And as I desire to be as short as possible, I can not 
 cover the point as to the difference in breeds, and as to their value in the 
 markets, easier than to quote from the Western Rural upon these questions. 
 It says : 
 
 Raising Hogs.— Which the Most Profitable.— "Did our farmer 
 readers ever take a slate and pencil in an evening and estimate the difference 
 between a good and poor breed of hogs? The increasing demand for ham 
 and lard in all parts of the world shows that hogs that yield largely 
 of these profitable parts are in demand. The consequence is there is a range 
 in the market at this time at St. Louis, from $4.50 to $7.50, and at Chicago, 
 from $4 to $7, showing a difference of three per cent, in favor of the good 
 hog. Nor is this all. While the improved breeds of hogs can be made as 
 easily and with equal food to average at 15 months old 350 pounds, as the 
 ' greaser ' hog will 175 pounds, or a little better hog will 225 pounds. If 
 a farmer has 50 head of the latter class to sell now, he will get, at $4 per 
 cwt., $1,125. If he has 50 ' greasers,' which are too numerous in this country 
 yet, he will get $700. But if he has 50 of the best Poland-China, Suffolk, 
 Berkshire, etc., which have cost no more, and which have rendered a large 
 amount of satisfaction, he will receive $2,450. These are figures that can- 
 not be disputed, and are within the reach of every farmer who has 160 acres 
 •of land in cultivation. The number, weight, or price is not overestimated." 
 
 Remarks. — Remarks are almost absolutely out of the question, for figures 
 don't lie, and there are too many whose experience have given them the $700, 
 instead of the $1,125, or the $2,450. Don't do it again, is all that is neces- 
 sary to add. As to feeding, etc., see that head. On the question of the best 
 breeds, I will quote from a writer in the Rural World, of St. Louis, Mo., 
 who gives the following reasons for his preference of the Berkshires, over all 
 others. He says: 
 
 Berkshires the Best. — "While at St. Louis, I took a good deal of 
 pains to study the tastes of the packers as to the breed of hogs. I could 
 
 (568 
 
DR. CHASE'S RECIPES. 669 
 
 plainly see that they preferred those that had a strong dash of the Berkshire 
 blood. Mine were all half, and some of them nearly full Berkshire, and they 
 suited the buyers. The Poland-Chinas that were young, and not of the coarser 
 strains of that breed, were also in demand, and pleased the packers very much. 
 Both breeds furnish good hams and shoulders, as well as side meat, and have 
 but little offal. 
 
 "From a long experience, I am satisfied that I can fatten the Berkshire 
 in one-half the time, and with one-half the corn required by the scrub breeds. 
 I wish that accurate experiments for farm purposes could be made with this 
 breed in comparison with the Chester White, Poland-China, Essex, or any 
 other breed. I feel certain that the Berkshire would bear off the palm. 
 Was there ever a hardier, healthier breed? Mine have never had an hour of 
 sickness, nor mange, nor any skin disease. Do you see any comparing with 
 them as breeders? Other breeds may have as many pigs, but will they raise 
 as many nice, salable ones? The Berkshires are so thoroughly established 
 that they reproduce themselves in their offspring. All their pigs are fine. 
 They require no weeding out. They are nicely turned, square built, plump 
 fellows that please the eyes of all. The color is good. They are sufficiently 
 active and industrious, and are good gleaners and grazers, are just the right 
 size for the packers, and furnish the finest hams to be found anywhere. 
 They have less offal, are not coarse, have small bones and are perfect." 
 
 Remarks. — Although it seems that the Berkshires have a clear track, yet 
 I will give one more item in their favor, it being short, and right to the point, 
 as follows : 
 
 Berkshire Swine— Points of Superiority Over all Others. — 
 Mr. S. A. Knapp, an Iowa swine breeder, thus states his very high opinion of 
 the Berkshires : 
 
 "The Berkshire hogs are superior to all others for the following reasons: 
 
 "1st. They possess greater vitality, and hence are less liable to disease. 
 
 "2d. They are more prolific. Mature sows seldom raise less than 8 or 9 
 pigs. 
 
 "3d. Being strictly a thoroughbred hog, the pigs are uniform— all choice. 
 
 "4th. Their flesh is firmer than that of any other hog. They furnish 
 superior ham, shoulder, and bacon. They bring a higher price for the English 
 market. " 
 
 Remarks. — Simply, "none others need apply." By all means give them a 
 trial. Still, for family use, I prefer a smaller hog, which makes its best at 
 about 150 to, at most, 200 lbs. My stomach is not strong enough for the very 
 large and very fat kind, but I know their great value for the market, and 
 consequently to the farmer's profits. There is another advantage claimed by 
 many writers in favor of the Berkshire, and that is, that they are less liable to 
 have hog cholera than most other breeds. 
 
 A Small, Quick-Gro"wing Hogr Desirable. — Another writer makes 
 the following statement of the value of a small hog, as compared with the 
 larger ones. He bays : 
 
^70 J5i2. CHASE'S RECIPES. 
 
 "A small, early maturing hog is much more valuable than a large one, as 
 no more food will be required to raise two good, quick-growing ones than for 
 a large but slow, all-lard-hog." 
 
 Remarks. — Some of both would be my plan ; let others suit themselves, 
 
 1. Hog Cholera —Its Cause and Best Kno^wn Remedies. — 
 Cause — A writer for the Country Oentleman, of Bronson, Mich, speaking of 
 the cause of cholera in hogs says: "I have never known an instance of 
 cholera among hogs that had clean quarters and were fed regularly, kept warm 
 and dry, although fed exclusively on corn, if they had also pure drink. The 
 disease is not caused by any one thing alone, but by a combination of many 
 unfavorable circumstances. To put a hog into a cold, wet, muddy place, 
 exposed to hot days and chilling nights, compelled to pick its food out of the 
 dirt and filth and drink from a filthy trough or hole, are enough to make the 
 best of the swine race sick. All such abuses invite a sure penalty, and the 
 wonder is that more do not get cholera, or something else, and die." 
 
 Remarks. — All writers upon this subject agree upon the same things, but 
 none of them put it in such terse, or plain language. Some have written half 
 a column, and some more, and not said half as much as this writer, with his 
 few notes. Then give hogs clean quarters, feed them regularly, keep them 
 warm and dry, feed corn, or any other suitable feed, and see that they have 
 plenty of pure water, if you would avoid cholera. If you allow the other 
 conditions of cold, w^et and mud, and only a dirty hole to drink out of, it 
 seems pretty certain that, generally, you will pay the penalty by losing your 
 hogs. You see the difference, "you takes your choice." 
 
 "Ringing" Hogs Claimed to be a Cause of Cholera.— Quite a 
 good many writing upon this subject of hog cholera, claim that the 
 unheal thful habit of "ringing" hogs is a prominent cause of this disease; 
 together with the habit of always keeping hogs in the same pasture from year 
 to year. A writer in the Cincinnati Gazette put it in the following shape: 
 
 " Another cause," he says, "is found in hogs occupying one field or pen 
 from year to year, icithout cleansing, or plowing under, the accumulated filth, 
 the hog constantly " rung," denying him a taste or smell of fresh earth, or 
 bugs, worms or vegetable roots, the natural excitants of stomach, liver and 
 the use of an instinct that teaches him in bilious derangements to search for 
 bowels. Another cause is scanty feeding, muddy, stagnant and filthy water, 
 obliging them to allay their thirst often from the draining of their own dis- 
 charges. 
 
 ■ ' When the disease first made its appearance a few years ago, it was 
 characterized by many symptoms resembling cholera in the human being, 
 even watery discharges, emaciation and rapid waste. Its most usual form now 
 is loss of vitality, emaciation and drying up, with occasional paralysis, 
 or an entire suspension of secretions ; no discharges ; with an inflammatory 
 state of the liver, sympathetically affecting head, throat and lungs. 
 
 Remarks. — This last idea cannot be doubted, and hence should never be 
 allowed. A " change of pasture " for hogs is of as much importance, and 
 will give them as much pleasure and benefit as for other stock. The follow- 
 ing receipt is this writer's plan ol preventing, as well as ciuing the disease : 
 
DR. CHASE'S RECIPES. 671 
 
 3. Ho? Oholera — Preventive and Cure — 'Madder, sulphur, 
 resin, saltpetre and black antimony, each 1 lb., assafoetida, 3 oz. 
 
 Directions. — " Pulverize and mix well ; then feed three table-spoonfuls to 
 each five hogs, three times a week, with a little salt, more bran, and ashes. 
 [I take it this would be stirred into moistened bran, or bran-slop, from what 
 he says below.] Commence feeding before the cholera gets into your neigh- 
 borhood, and continue until it ceases from the same ; and if, during the time 
 and before your hogs are properly medicated, one should take the disease, 
 immediately remove it to a dry pen. Give one table-spoonful of this mixture 
 in 1 gal. of water or table-slops once per day; and in order to make the cure 
 doubly sure, take one-half pint soft soap, 1 table-spoonful pine (common) tar. 
 1 table-spoonful of lard ; warm and mix well, and drench the hog ; and my 
 word for it, it will cure ninety-nine out of the hundred. 
 
 " If you will treat the first one or two in this manner, the disease will 
 spread no further. And you must remember that as fast as the disease 
 spreads, or in a ratio to the number infected, its malignancy increases, until it 
 will almost defy control. 
 
 Caution. — " If the season should be wet, keep your hogs on short timothy 
 pasture ; if dry, on the best growth clover you have, and these are valuable 
 helps. Sweet milk alone is said also to be good." 
 
 Remarks. — It is considered very important, if a hog is attacked with the 
 disease, gets dumpish, lies around, or tries to get into the litter, or straw, of 
 the pen, to remove him at once from the others, lest the disease spread, 
 although quite a good many writers claim the disease is not contagious. 
 Although it may not be contagious, yet perhaps it will spread in a herd if 
 the sick ones are not separated from the others. See the last paragraph 
 before the Caution above, as to its greater "malignancy," according to the 
 number infected. 
 
 Everything that will throw even the least light on the subject of hog 
 cholera is of such great importance that I cannot refrain from giving an 
 Iowa man's opinion upon the origin of this disease. It is from the Patron's 
 Helper, of Iowa. It is based upon close confinement, i. e.. always in the same 
 pasture, and also upon ringing, to prevent their rooting up the soil. His 
 argument is strong, and his theory undoubtedly correct. Then let piggy's nose 
 go free to root as it pleases, as indicated below ; and also pay as much atten- 
 tion as possible to the plan of nice clover if the season is dry; and short 
 timothy if the season is wet, as given in the last paragraph, or Caution, above, 
 if you hope for success. The following are his ideas and argument : 
 
 4. Hog Cholera — its Origin. — "Let us watch our hogs in their ample 
 pasture, yortie are browsing the herbage, some are destroyin/^ it by extracting 
 the roots. Others— what are they doing ? They are rooting into that woody 
 hillside; into that hard, calcareous soil. The crackling sound indicates that 
 they are eating the clay with its limestone pebbles. What can this be for V Well, 
 we cannot tell. We know it is a fact. It may effect something chemically; 
 but we sometimes doubt that, it being too crude to enter into the animal 
 ecenomy. Perhaps its effect is mainly mechanical. 
 
672 I>S. CHASE'S RECIPES. 
 
 " The poor pig has no rights that man or dog are bound to respect, outside 
 of his pen, so it is furnished a pen; may be one or two acres; frequently much 
 less. In 'Mrs. Piggy' goes with her numerous progeny. Everything goes 
 well f^r a while. They eat the grass and turn over the soil and thrive. The 
 owner improves his herd bj' an infusion of Chester White, Poland China or 
 Berkshire blood. He is well satisfied with tlie profits of the investments. 
 
 'Anon! a change has come in the condition of things. The surface soil 
 is now all rooted over. The desirable properties are exhausted or befouled 
 ■with droppings. The pigs endeavor to dig deeper, but the filthy mass falls to 
 the bottom; and soon it is said the pigs are not doing well. 
 
 "The owner changes their tood, gives them sulphur and antimony and 
 •wh.it not. He concludes they look a little better, but Ihey don't do well yet. 
 In fact, he sighs for the ' good old Elm Peelers and Prairie Rooters.' It does 
 not stop here. The pigs are constipated, dyspeptic and mangy. Their blood 
 is out of order, and ulcers are found on some so as to cause portions of the 
 flesh to plough off. In fact, they have got the cholera. No wonder. Had 
 the proprietor made a vegetable garden or a corn field of his hog lot a year or 
 two ago, and furnished his hogs with another pasture, his improved hogs 
 would have improved the strength and vigor of his herd, and also the condition 
 of his finances." 
 
 Remarks. — If the result is liked, let every one go and do likewise; if not 
 liked, take the sensible course that is sure to prevent the disease. Let their 
 noses alone, and give them a large pasture, a woody one if possible. (See II 
 in Reports below). 
 
 5. Hog Cholera— Its General Symptoms and Treatment, 
 by Prof. Creesey. — The following was given through the Scientific Amer- 
 ican. The symptoms are given very full, and the treatment is a common sense 
 plan, and will undoubtedly be found very satisfactory, if taken before the 
 diarrhoea sets in. The larger amount given, of course, will be understood for a 
 large hog, and the smaller amount for a small one. He says: 
 
 " ITog C'liolora is known as 'Blue Disease,' 'Red Soldier,' ' Distemper in 
 Pigs ' eic. This is undoubtedly a blood disease, and belongs to the anthrax 
 malignant type of fevers. 
 
 Symptoms — First Stage. — "The disease sets in and usually secures a firm 
 hold upon the animal before its presence is suspected. The one affected will 
 isolate himself from the rest and burrow in the litter, often remaining thus till 
 death, though sometimes they will run about as if wild, grunting and squeal- 
 ing as if in great pain. Dullness, drooping head and ears, and loss of appetite 
 are the symiitoms ob<5erved, if at all, in the first stage. Now is the time to 
 remove him from the herd. 
 
 Second Staqe. — " In what may be called the Second Stage, the abdominal 
 pains are indicated by lying on the belly, with fore-feet outstretched, and, 
 when CMUsed to move, uttering shrieks. The skin takes on a purple color, 
 particulnrly upon the back and ears, along the abdomen and inside the thighs. 
 The pulse is rapid, but feeble. 
 
 Third Stage. — "Diarrhoea sets in and becomes profuse in the Third Stage. 
 The dejections are black and offensive. The pulse weakens and finally 
 becomes imperceptible. Breathing is diflJcult and spasmodic, owing to the 
 condili'>n of the lungs, and an irritating cough comes on. General weakness 
 is now apparent; the animal can scarcely stand, his legs get entangled like a 
 tipsy man's, and complete paralysis soon results. Eruptions on the skin may 
 have followed the first discoloration, which now are succeeded by sloughing 
 
DR. CHASE'S RECIPES. 67;:} 
 
 and ulceration. Insensibility precedes death from three to six hours. The 
 malady sometimes appears in less fatal forms, accompanied by colored skin, 
 and loss of appetite for a few days, when recovery follows; but this is uncom- 
 mon. On post martem (after death) examination the appearance of rapid 
 decomposition is manifest, and all the tissues seemed transfused with blood. 
 
 Treatment. — " After diarrhoea sets in death is almost certain. Before that 
 event, administer quickly — by means of a drenchinghorn or long-necked 
 bottle, and, if the pig is large, tying him to a post with a rope around his 
 upper jaw — Epsom salts, 2 to 4 oz. ; sulphur, 3 to 6 drs. ; gentian and ginger 
 (powdered), 1 to 2 drs. ; molasses, 2 to 3 table-spoonfuls; gin, % pt. Clean bed- 
 ding and comfortable pens, with light diet of vegetable food, are required. A 
 free run in a bare pasture or lane is a great help. In this, as in all other sick- 
 ness, when possible, prevention is the best treatment, and simply consists in 
 careful feeding, plenty of vegetable food, cleanliness and exercise." 
 
 Remarks. — Of course, the "exercise" he refers to can only mean a large 
 run — plenty of room; still I do not see that he will move about much in this 
 condition. The room, or " exercise " should have been provided before this. 
 
 6. Hog Cholera— Reports to the State Board of Agricul- 
 ture of Illinois, -with Preventive. — The State Board of Agriculture, of 
 Illinois, a short time since, sent out to the various swine-breeders of the State 
 a series of questions to obtain all possible knowledge as to the cause and the 
 best known remedies. The answers were in accordance, or agreeing generally 
 with the ideas as given above. No positive cure was claimed to be known. 
 Preventives, by care, removing sick ones from the herd, etc. , were the leading 
 recommendations. I will quote from only two or three of them; the first, 
 because he claims exemption of his Berkshires; the second, because he gives a 
 preventive in the line of medicines ; and the last, because his herd escaped the 
 disease by " good feeding and keeping, and giving plenty of salt." 
 
 I. The first was from George M. Caldwell, a breeder of Berkshires, of 
 Carlinville. He says: 
 
 " I am satisfied that the Cholera is owing to the sudden transition from a 
 laborious, half-starved condition to one of high feed ; and so convinced am I 
 that, while I have a pig, I intend to feed him liberally until sold. During the 
 last three years my best Berkshires were running by the side of the diseased 
 stock, and some of the older sows with them nearly all the time. I have 
 always fed my young Berkshires, and have lost none of them. I do not con- 
 sider the disease contagious. My hogs died in the Branch, and some of my 
 neighbors' hogs, just below, on the same stream, were healthy, and all the 
 water they got was from the Branch. These hogs, however, were on clover, 
 and fed some corn all the season." 
 
 Remarks. — Here you see strong reasons why this gentleman does not think 
 the disease is contagious. The other two believe it is contagious. 
 
 II. The second is from Lemuel Milk, of Kankakee, who keeps on an 
 average 1,000 head of hogs. He reports: 
 
 " My experience is, that the fat hogs are more liable to be attacked. I 
 think that hoirs having range of fields and woods are not so liable to be 
 aflfected. I believe the disease is contagious — have no doubt of it from my 
 experience and observation. I have used as a 
 
 "Preventive of Hog Cholera. — Copperas, black antimony and fenu- 
 greek seed, each 5 lbs.; sulphur, 4 lbs., and saltpetre, 2 lbs." 
 43 
 
674 DR. CHASE'S RECIPES. 
 
 He does not tell us, but, of course, all should be pulverized and evenly 
 mixed; and for dose and manner of giving, see " Hog Cholera Preventive and 
 Cure," where quite a similar mixture is given — except less antimony, and 
 the author would not use more than 2 lbs. of the antimony here given. He 
 closed as follows : ' 
 
 " I have used as a remedy, with good result, carbolic acid, given in slop 
 and sprinkled on the bedding of the sick hogs. Several weeks after, the dis- 
 eased hogs recovered ; they became strong and healthy, after every hair had 
 come off. The hogs opened, that had died with cholera, generally had their 
 stomachs full of worms." 
 
 IH. The third is from O. B. Nichols, of Carlyle, Clinton county, also an 
 extensive breeder. He says : 
 
 " I believe the disease contagious, because one-half to three-fourths of the 
 herd die, as a general thing, when allowed to run and sleep together." And 
 closed by saying: "While last year my neighbors suffered heavy losses, 
 mine escaped the cholera, as I believe, by good feeding and good keeping, and 
 by giving them plenty of salt. — Springfield {III.) Correspondent of Chicago 
 Tribune. 
 
 Hog Cholera— Two Well-Tried Cures for.— The Greenville (111.) 
 ylcZwcaie published these cures: "The first is from a correspondent at Mill 
 Grove, who says the receipt was first published in the Prairie Farmer some 
 years since. The quantity given is for 100 hogs and is mixed with slop to 
 have enough for a few doses, say one pint of the slop to the hog, each time. 
 The following is the receipt : 
 
 I. "Sulphur, 2 lbs.; black antimony, I lb.; arsenic, 2 oz. 
 
 " Our correspondent says he has tried it on a lot of fifty hogs, and cured 
 all that were able to walk to the trough to eat the slop. 
 
 " The Second.— Prof. J. B, Turner published the following preventives in 
 the same paper (Prairie Farmer), which our correspondent says he has seen 
 used with perfect satisfaction : 
 
 n. "Wood ashes, 1 pk,; salt, 4 lbs.; black antimony, copperas and 
 sulphur, each, 1 lb. ; saltpetre, i lb. Pulverize and mix, moisten and put in a 
 trough under a shed, where the hogs can have free access to it. 
 
 8. Hog Cholera, Preventive and Cure. — Moore's Rural New 
 Yorker publishes the following : "We have recently published reports of a 
 new and dangerous hog disease now prevailing in the western states. Hon. T. 
 C. Jones, of Ohio, publishes in the Delaware, O., Gazette the following pre- 
 ventive treatment with directions what to do in case of an attack : 
 
 "'A mixture of ashes (wood), 1 pk.; salt, 4 lbs.; copperas, 7 lbs.; 
 sulphur, 1 lb.; kept constantly in a trough, is of great service. If predis- 
 posed to cholera, hogs will eat it more freely than when free from all symp- 
 toms. If a hog gets down, try to get into him a gill (4 oz.) of coal oil in slops; 
 it has sometimes been effective when other remedies have failed.' " 
 
 Remarks. — If 1 lb. of black antimony, pulverized, was added to the above 
 I think it would be all the better for it. "Coal oil," of course, means 
 "kerosene," which is getting to be used by some physicians for persons. 
 
DB. CHASE'S RECIPES. 675 
 
 • giving a few drops internally and nibbing it on freely, for throat diseases, 
 rheumatism, etc. 
 
 9. Calomel as a Cure for Hog Cholera. — A Mr. Benj. J. Kemp, 
 of Marion county, Ind., says he has cured all cases of hog cholera on his 
 farm by giving sixty grains of calomel to each grown hog, mixing it with 
 flour dough. 
 
 Remarks. — Although I am not much of a calomel man, yet I should have 
 no fears of trying this ; but I should think better of Mr. K. if he had given 
 his post-office address. I suppose, however, he wanted to avoid correspond- 
 ence, like many others do now-a-days. The following is also from an In- 
 diana man : 
 
 10. Hog Cholera, Preventive and Cure. — Madder, saltpetre and 
 sulphur, each, 1 lb. ; black antimony, i lb. ; assafoetida, 3 oz. 
 
 Directions. — All the articles to be pulverized and mixed thoroughly. 
 Dose. — In case they are sick, give four table-spoonfuls to five hogs once 
 
 • daily, in slop. Tvi^ice a week in the same proportion, as a preventive. 
 Tested. — Correspondence of tlie Indiana Farmer. 
 
 Remarks. — This is much like No. 3, but I like this better, as it has only 
 half the antimony in it as No. 3, and this man's mode of giving I also prefer. 
 The severity of the disease and the great losses from it, is my excuse fof 
 giving all the information I have upon the subject of hog cholera. One more, 
 and I am done. 
 
 11. Soap Believed to Exempt Hogs from Cholera.— A writei 
 says : 
 
 "The exemption of hogs fed from the slops of hotels and private families 
 from attacks of cholera is attributed to the fact that such slops contain a con- 
 siderable amount of soapy water. The effect of potash is to cleanse the hog's 
 intestines of worms, making them more vigorous and healthy, and a little soap 
 fed with corn is therefore recommended both for economy and as a safeguard 
 against disease. 
 
 Remarks. — Soap enters into the formation of many pills for its carmina- 
 tive properties, why should it be thought singular, or no account for hogs ? 
 But so far as the alterative properties are concerned, the ashes in the above 
 preventives would have the same effect. There is not a doubt but what hog? 
 should have salt as regularly as cattle, or other domestic animals ; and a little 
 ashes with it would be a benefit occasionally for all stock. 
 
 12. Hog Cholera, Positive Remedy from "Navin on the 
 Hog" ; Valuable also for Chicken Cholera, and as a Condition 
 Powder for Horses, Cattle, etc. — After the foregoing matter had all 
 been written I found the following from "Navin on the Hog," and which he 
 so highly extols, I must give it a place, for I Know it will prove valuable foi 
 all the conditions for which he recommends it. He says: 
 
 L For Hogs. — Ginger and sulphate of iron (copperas), each 4 ozs. ; black 
 ; antimony, sulphur and nitre (saltpetres), each 3 ozs. All pulverized and mixed. 
 
676 I>R. CHASE'S RECIPES. 
 
 Dose, for a large hog, 1 tea-spoonful 3 times a day. For a hog less than 150 
 lbs. , a level tea-spoonful only ; smaller according to size. 
 
 Remarks. — He does not say how to give it, but like the others, I should 
 give it in a little slops; or if the hog is too dumpish to eat, drench it in a little 
 slop or gruel. He claims to have used it successfully in every case, from the 
 commencement of the disease in his neighborhood. It being his condition 
 powder, in use by him for ten years for horses. If diarrhoea in the hogs has 
 set in, he takes alum, 2 ozs., and white-oak inner bark, 2 ozs., steeping the 
 bark, mixing in the alum, and gives; and if it continues obstinate he gives 
 lard, 1 lb. melted with spirits of turpentine, 1 table-spoonful ; continuing the 
 powder till the hair is bright, and the skin clean and healthy. He says it 
 never failed him in ten years use of it, even in the last stages of the disease. 
 
 For Chickens — He says, also, it is good for chicken cholera, 1 tea- 
 spoonful in 1 pint of dough for 1 dozen chickens. 
 
 We shall have something now to say upon the subject of feeding and 
 fattening hogs, and also upon the question as to the value of charcoal or 
 carbon in some form as preventive as well as curative of other diseases, as 
 diarrhoea or scours of hogs, arising from over- feeding while fattening, etc. 
 The importance of charcoal for hogs while fattening is so generally believed 
 we can scarcely open an agricultural paper which does uot have something in its 
 columns upon it. I will give the opinions of a few papers and persons, whose 
 experience enables them to write what they know, and what the author feels 
 assured he can recommend to his readers, to go and do likewise, expecting to 
 receive the same satisfaction. Under the head of 
 
 Carbon for Hogs, the Western Rural says: 
 
 "There is no doubt in our mind of the benefit from feeding crude carbon- 
 aceous matter to swine when they are kept in clo.*e pens. The avidity with 
 which hogs eat rotten wood is well known. Charcoal is but another form of 
 carbon. Bituminous (having a kind of mineral filth in it, over soft mineral 
 coal,) is still another form. The utility of feeding wood and coal has long 
 been recognized. We, some years since, substituted the ordinary Western 
 stone coal with the best results, where from two to five hundred hogs were 
 kept in close pens and fed on the refuse of the city hotels. Something of the 
 kind seems as necessary to them as salt to strictly herbivorous (herb-eating) 
 animals. We have known them to consume a pound in the course of a day, 
 and again they would not seek the coal for some time. Just what particular 
 use the coal is in the animal economy is not so easy to answer. Swine are 
 especially liable to scrofulous and inflammatory diseases. Carbon, in the shape 
 of coal, is an antiseptic, and the probability is that it acts in this way in puri- 
 fying the blood.' 
 
 Charcoal, or Burnt Corn for Hogs. — Under this head the New 
 England Farmer says: 
 
 "We have but little doubt that charcoal is one of the best known reme- 
 dies for the disordered state into which hogs drift ; usually having disordered 
 bowels, all the time giving off the worst kinds of evacuation. Probably the 
 best form in which charcoal can be given is in the form of burnt corn — per- 
 haps, because when given in other forms the hogs do not get enough. A 
 distillery was burnt in Illinois, about which a large number of hogs were kept. 
 Cholera prevailed among these hogs somewhat extensively. In the burning of 
 
DR. CHASE'S RECIPES. 677 
 
 the buildings a large amount of corn was consumed. To this burnt and par- 
 tially burnt corn the hogs had access at will, and the sick commenced recover- 
 ing at once, and a large proportion of them got well. Many farmers have 
 practiced feeding scorched corn, putting it into a stove, or building a fire upon 
 the ground, placing the ears upon it, leaving them till prelly well charred. 
 Hogs fed on still slops are liable to be attacked by irritation of the stomach 
 and bowels, coming from too free generation of arid, from fermentation of 
 food after eaten. Charcoal, whether it be produced by burning corn or wood, 
 will neutralize the acid, in this way removing the irritating cause. The char- 
 coal will be relished to the extent of getting rid of the acid, and beyond that 
 It may not be. Hence it is well to let the wants of the hog be settled by the 
 hog himself." 
 
 Mineral Coal for Hogs. — The following is from Judge Katon, in 
 Prairie Farmer, He says : 
 
 "The hog seems to crave carbon in a concentrated form, and hence we 
 may conclude it is necessary to his well-being. He will eat charcoal freely, 
 which is tasteless and not nutritious. From the same natural prompting we 
 see them eat wood when so decayed that they can do so. 
 
 "For myself I have for many years been in the habit of feeding my hogs 
 with an abundance of our common bituminous (soft) coal, preferring the poor- 
 -est, or that which contains a large amount of sulphur and iron, and, I think, 
 with the happiest results. [Where iron is needed see those recipes containing 
 copperas, which is the sulphate of iron — a good remedy for me.] Let a 
 farmer who has never tried it throw in a lump of coal as large as his fist, and 
 he will be surprised to see the hog leave the corn and crunch the coal, as if it 
 were the most luscious morsel. Sulphur has long been known as a valuable 
 remedial agent for hogs, and iron is a well-known tonic, acting specifically 
 upon the blood, thickening and strengthening it. Here, then the hog, by 
 eating the coal, gets other important elements besides the carbon. 
 
 "I have never known a hog well supplied with this coal, to be sick, or off 
 his feed for a single day, and although I cannot give figures showing actual 
 results of careful experiments to prove it, I believe hogs thus supplied will eat 
 more and assimilate their food better, will make appreciably more pork, with 
 a given amount of corn, than those which are without it. At least, I am well 
 satisfied with the way in which my hogs thrive — grow and fatten — under this 
 treatment. Coal is cheap, and others, if they have not done so, may try it 
 at little expense." 
 
 Remarks. — It can thus be seen not only how general the opinion is, that 
 carbon — charcoal, soft, or bituminous — mineral — coal, or properly and thor- 
 oughly burned corn are carbon — is almost, if not absolutely necessary for hogs 
 while fattening ; and it is as well known, also, that when they are pretty well 
 fattened is the time when their stomachs are the most likely to get out of order 
 from the over-feeding, or perhaps, more properly speaking, long and constant 
 feeding. They refuse their food, become dumpish, and perhaps scours or diar- 
 rhoea sets in, and all the labor of feeding, and the value of the hog is lost by 
 neglect to see that charcoal, soft or mineral coal, with plenty of sulphur in it 
 or the burnt corn has been fed, or kept where the hogs could have free access 
 to them ; and salt and wood ashes mixed and kept also where they can partake 
 of them as they like, should be attended to early in the fattening if you would 
 avoid loss in the end. These more simple remedies will be found all-sufficient 
 when cholera is not prevailing ; when it is, then prepare also some of the pre- 
 ventives against that disease, which see above, which always means given 
 before in this book. 
 
OTfi DR. CHASE'S RECIPES. 
 
 Hogs, Preparing Food for— Peas claimed Better than Corn. — 
 The Fostoria Review informs us that a writer in one of their exchanges states: 
 
 ' ' The present practice in any country, I believe, is to prepare food for 
 hogs either by steeping, steaming or boiling, under the belief that cooking in 
 any shape is better than giving in the raw state. But I now assert, on the 
 strongest possible grounds — by evidence indisputable, again and again proved 
 by actual trials, in various temperatures, with a variety of the same animals, 
 variously conducted — that for fast and cheap production of pork, raw peas are 
 fifty per cent, better than cooked peas or Indian corn in any shape." 
 
 Remarks. — I am well aware that raw peas, when young, that is, growing, 
 but being what we know as " full," i. e. got their full size and ready to use "at 
 table," if cut up and fed to hogs thus, they thrive and grow upon them very 
 fast. As it is from decided statements of this kind that others are induced to 
 try the experiment for themselves, and establish or refute such statements, I 
 have given it a place. I have not a doubt but what the writer is honest in his 
 position, and if further test shall prove it true, generally, there may be consid- 
 erable profit to those who can raise more peas than corn to the acre, which no 
 doubt many can. Still, I must say that I believe more pork can be made in 
 the same time from either peas or corn if they are ground and properly cooked, 
 or boiling water, at least, poured upon the meal, and the meal stirred as it 
 should be, as will be seen in fattening cattle, than if fed unground and 
 uncooked. There can be no doubt upon this position of properly cooked food 
 being better for fattening purposes than uncooked. See " Meal and Hay for 
 Fattening Stock— Scalding the Meal a great Saving." 
 
 Hog Feeding Experience of an Iowa Breeder and Packer. — A 
 hog breeder and pork packer of Iowa gives his experience in the business 
 to one of the agricultural papers as follows: He has demonstrated to his 
 entire satisfaction that after his spring pigs had reached about 300 lbs. they 
 ceased to grow with any profit. His pigs on the first of January weighed 
 nearly as much as they did on the first of February, notwithstanding he had 
 kept up the feeding. He is a great advocate of taking good care of hogs. He 
 would never shut up his hogs more than five weeks before he wants to market 
 them. His food early in the fall was pumpkins, steamed and mixed with 
 middlings, the proportion being about one-half a bu. of middlings to 40 gals. 
 of steamed pumpkins. His object was to develop the bone and muscle of the 
 hog without adding fat. This he continued three months, and then put them 
 in a close pen and fed them meal and middlings steamed. After shutting them 
 up for five weeks they gained two pounds a day until they reached 300 lbs., 
 and then ceased to grow to any extent. 
 
 Remarks. — Where this man used middlings to thicken his steamed pump- 
 kin, to give bone and muscle, or to make his pigs grow, would be just the 
 place for pea and oat meal to come in, as oats are generally sowed with peas, 
 to help hold them up, as peas fill better if they stand up than they do when 
 fallen down, as they almost always do if sowed alone. Boiled or steamed 
 potatoes, when they are plenty, when the pumpkins are all used up, or part 
 pumpkins and a part potatoes do excellently well, thickening with the pea and 
 
DR. CHASE'S RECIPES. (ucj 
 
 oat meal, and woUld generally be considered cheaper than the middlings as 
 above mentioned. 
 
 Hogs— Corn claimed to be the Best Food for, and Best when 
 Cooked. — I am well aware that there arc some people who yet think that it 
 is not at all necessary to cook food for hogs, or other stock. I do not not pro- 
 pose to enter into the discussion of the subject. 1 will say that I think com- 
 mon sense tells us that it is better to cook food to fatten hogs ; but I will give 
 an item from the American Rural Home, which was given under the above 
 heading, tlieu let every one judge for himself as to whether it is best to 
 grind and cook corn, or to let the hogs grind and cook it for themselves. The 
 item is as follows: 
 
 " Corn is the best feed for hogs, and may be fed in the ear, while soft, but 
 when hard, should be ground fine and wet with hot water, or otherwise 
 cooked, for it has been proved, by repeated experiments, that corn thus fed 
 will make from one-third to one-half more pork than when fed unground and 
 uncooked ; and a bushel should make from ten to twelve pounds of meat 
 when thus fed to good feeding stock." 
 
 Remark. — See above. Preparing Food for Hogs, Peas Claimed Better than 
 Corn, etc. 
 
 Fattening Hogs, Roots Valuable for.— The Dublin Farmers' 
 Gazette gives the following as to the value of roots for fattening pigs. "Pigs" 
 is quite often used while speaking of these animals, when hogs would be the 
 proper word. It s&y& : 
 
 " Parsnips, carrots, Swedish turnips, and especially mangel-wurzel, will 
 all fatten pigs. These roots ought not to be given in a"raw state, but always 
 cooked and mixed with beans, peas. Indian corn, oats or barley, all of which 
 must be ground into meal. When pii,^s are fed on such cooked food as we 
 have staled, the poik acquires a peculiarly rich flavor, and is much esteemed, 
 especially for family use. 
 
 Store Pigs, Value of Roots for.— The following Item from the 
 American Agriculturist will strengthen the above idea from the Gazette, and 
 add another root to the list, as this item, no doubt, refers to the common field 
 turnip, which is not enumerated in the other. 1 must add, however, what the 
 Agriculturist does not mention, and that is, I think the turnips should be 
 cooked. It says : 
 
 " Store pigs will thrive well on roots with a slop of bran, sour milk and 
 water. A supply of roots on hand will greatly reduce the cost of feeding 
 store pigs. Turnips that cannot well be fed to cows may be given to the pi^s. 
 Give your pigs a warm, dry bed." 
 
 Remarks. — It will be seen by referring to the Cattle Department that if the 
 rootlets are trimmed off of the turnips, they can be fed to milch cows, without 
 flavoring the milk. 
 
 Store Pigs and Breeding Sows, Corn and Oats Ground To- 
 gether for, Better than Either Alone.— A writer upon this subject 
 says : 
 
 " A bushel of corn weighs nearly twice as much as a bushel of oats, but 
 if ground together the mixture makes a better feed for growing pigs and 
 breeding sows than either grain alone." 
 
6f^0 -DB. CHASE'S RECIPES. 
 
 Remarks. — There is not a doubt but what this is a fact — oats too light, 
 alone, and corn heavier and more heating ; but when ground together, they 
 combine all the elements needed for making growth ; but there is not a doubt, 
 cither, if they have a good patch of the artichoke to run to, named in the next 
 item, they will thrive equally well on much less of meal. Try them, if you 
 want a good thing for hogs, or children, either. Most persons are fond of 
 them raw, as they have a pleasant sweetish taste. It is claimed, also, that they 
 are a good preventive against hog cholera 
 
 Growing Hogs and Breeding Sows, Artichokes Valuable 
 for, Amount Raised to the Acre. — Prof. Johnson, the farm superin- 
 tendent of the Agricultural College of Michigan, has given a good deal of 
 attention to the artichoke as food for hogs, and thinks they are not only 
 healthful, but that they give a certain sweetness to the pork. For fattening 
 purposes, he says, " corn will always be most valuable ; but for growing 
 swine, and before the fattening process begins, the artichoke furnishes excel- 
 lent food." He planted a patch near the pens, and turned the breeding sows 
 into them early in the spring, allowing them to " root, hog, or die," as suited 
 them best, but found that the artichoke furnished a succulent, juicy food for 
 the sows, just when it was most needed, and most difficult to obtain from 
 other sources. 
 
 Artichokes. — Amount to the Acre, Labor of Raising, Getting 
 Rid of them when desii-ed, and Preventive of Cholera, etc. — I. 
 It is but very little labor to raise artichokes. Plant on good soil, properly 
 plowed and harrowed, then furrow it two or three feet apart as you choose, 
 and an eye dropped every few inches, and properly covered, is about all the 
 trouble ; for they grow quickly and spiead all over the ground so as to keep 
 down weeds, especially after the first season. They yield from 300 to 800 or 
 more bushels to the acre ; the hogs dig them as wanted, and all they want, and 
 it is said by plowing them up in June, when the tops are about a foot in height, 
 they can be exterminated if desired. My father always used to have them 
 growing along the garden fence for the pleasure of us children, but sixty years 
 ago there was but little known of their value for swine, but many a one have I 
 dug for eating raw, and for mother to pickle for table use, if the other pickles 
 run out before spring. Of course the winter does not hurt them. A writer 
 .speaking of the danger of frost upon the ordinary roots for stock, says: " Beets 
 endure but little frost, turnips improve with a little, carrots stand a good deal 
 of it, but parsnips, salsify, and artichokes may be left out all winter with 
 advantage." 
 
 II. Preventive of Cholera. — Another writer says: "Where the 
 artichoke is planted largely in districts as food for hogs, the cholera has pre- 
 vailed only to a very limited extent." 
 
 Apples Good for Hogs, and Hogs Running in the Orchard 
 Destroy the Codling Moth. — Fallen apples may be gathered and fed, 
 profitably to hogs, horses or cattle in moderation; but where one has enough 
 
DR CHASE'S RECIPES. 681 
 
 liogs to consume all as they fall, it is probably the best thing to do to turn 
 them into the orchard; as those that fall early, especially, contain the moth, 
 whose sting, or eating into its heart, has caused it to fall thus early. The word 
 codlin, as Shakespeare has it, means "almost an apple," hence we get the 
 "codlin," or "codling moth" — a moth that makes codlins, or early falling 
 apples, which, if not eaten or picked up soon and carried out of the orchard, 
 the moth will return to the tree for further depredation and its own increase. 
 " The destruction of the early fallen apples also destroys the moths and saves 
 the remainder left upon the trees." 
 
 Sows Eating their Pigs, to Prevent, and Cure the Habit.— I. 
 To prevent it, keep a trough of the following mixture where all the hogs can 
 iave access to it: Wood ashes, salt, sulphur and powdered charcoal, in about 
 •equal bulk, mixed, and see especially ttiat sows partake of it about this period; 
 then if they commence the eating of their young, give them in small pieces one 
 pound of salt pork; and ten or twelve hours later give them half as much 
 more as long as they will eat it, and see also that they have frequent tastes of 
 this preventive mixture. 
 
 II. To Cure the Habit.— A little salt daily and a handful of charcoal 
 to each hog once a week, it is claimed, will prevent cholera and other diseases; 
 then, if the above mixture is kept where all hogs can eat of it at their pleasure, 
 the author will guarantee it preferable to the salt and charcoal alone. Still, 
 if cholera was prevailing in a neighborhood, he would advise some of the pre- 
 ventives found under that head, having antimony, saltpeter, etc., with the salt 
 ^nd charcoal. Keep on the safe side is a good motto to go by. And it is by 
 thus satisfying the natural desire for what their systems need, that a ravenous 
 taste is prevented, that of eating their pigs. 
 
 Scurvy Pigs, Simple Remedy.— Wash the scurvy hair and all parts 
 troubled with the scurf thoroughly every day for a few times with buttermilk. 
 A farmer who has tried this so many times as to be sure of his position, says: 
 "It will entirely and speedily remove the scurf." 
 
 Lice on Hogs, Easy Remedy.—" Carbolic acid 1 oz. to water, 10 
 •ozs., makes a wash that destroys the lice without injury to the hog." Then it 
 would on other animals, as cattle, cats, dogs, fowls, etc. 
 
 Kidney-Worm in Hogs and "Fluke" in Sheep, Remedy for. 
 — The Rural Alahamkm asserts that kidnej' -worms in hogs, and the fluke- 
 worms that infest the livers of sheep are identically the same. A parasitic 
 insect^an insect drawing its whole support from another animal, as lice upon 
 an animal, or worms in them— and the editor claims also " that iyemade from 
 hard-wood ashes, if given dail3^ will work a cure; also rubbing turpentine 
 upon the loins." 
 
 Remarks. — There is nothing said as to the amount to be given, but we 
 should say, if the lye is pretty strong, two or three table-spoonfuls in a small 
 amount of slop, two or three times daily, would be plenty. Of course it 
 •could not be given without diluting, else it would destroy the mucous mem- 
 
(.R2 I>R- CHASE'S RECIPES. 
 
 hrane of the mouth, throat, etc., as cows have been killed by drinking lye left 
 where they could get at it. But why not salt and ashes mixed, in place of 
 the salt and charcoal mentioned just above? If they will take enough of 
 it, it will do as well without a doubt, and I have no doubt of their value in 
 6uch cases. 
 
 Corn and Pork, How to Get the Most from, by the Way of 
 Feeding. — The Chicago Herald informs its readers that "an Ohio pork 
 grower has learned by experimenting that a bushel of corn fed on the cob will 
 produce only nine pounds of pork, while an equal quantity, ground, and the 
 meal fed raw, gives twelve pounds ; but a bushel of com boiled gives thirteen 
 pounds, while if ground and the meal cooked, makes about 16i pounds." 
 
 Remark. — Now farmers, continue the old plan and get the nine pounds, 
 or take the common sense plan, that is, do the best you know and obtain the 
 J6i, as you Uke best. Although every experiment might not exactly meet 
 these figures, yet there is not a doubt but what they will come very neai- 
 them. 
 
POULTRY, 
 
 HENS, CHICKENS, TURKEYS. DUCKS AWiV <>BESB-~ 
 "Winter Care of, upon a Large Scale— House For — Beftt Breeds, 
 Etc. — As it has been thoroughly taught through the newspapers for several 
 years past that poultrj- raising upon a larger scale than about fifty hens could 
 not be done safely, I propose to give a different idea, by quoting the report of 
 a committee of the New York Farmers' Club, made thro/igh the Hearth and 
 Home. All that is needed to carry on the business upon a large scale is to 
 know how, and that is learned from this report, from one who has proved, by 
 several years' experience, that it has been done, and therefore can be done again. 
 The committee was appointed by the Club to visit pouliry yards and ascertain 
 the best mode of carrying feathered stock through cold weather, which was 
 as follows: 
 
 " On Wednesday last we spent the day at the farm of Warren Leland, 25 
 miles north of this city (New York), at Rye Station, and have derived, from a 
 careful survey of his yards, ideas which we consider important. We find him 
 carrying 150 turkeys, about 300 hens, a large drove of ducks, and several 
 dozen of geese through the winter without the loss of any of his poultry by 
 disease of any sort, and without the freezing of their feet or their legs. We 
 learn that he never has maladies among his poultry, that he will allow the 
 greater part of his hens to set in the spring, and each of them will yield an 
 average brood of 10 chicks; so that he will raise about 3,000 chickens from his 
 present flock, and his losses be very few. How does he do it ? 1. His hens, 
 ducks and geese have the best winter quarters we have ever seen provided for 
 any of the feathered tribes. Their main barrack or hennery is a stone house 
 75 feet long and 20 feet wide, and faces south. The openings on the north 
 side are small and filled with window-glass, and in some ca.ses with double 
 sash. Those on the south side are much larger, consisting of double doors, 
 which are opened on sunny daj'S. In the middle of the north side is a wide, 
 old-fashioned fire-place, with crane and a big camp-kettle. Nearly every day 
 in winter a fire is lit and fed with chunks, knots and old logs that would other- 
 wise be knocked about the wood-yard. The walls are of stone, and the floor 
 of rock or earth, so tiie fire can be left without the least danger. On cold days, 
 and especially in cold rains, the hens gather before this fire and warm them- 
 selves and trim their feathers. The chimney can easily be closed, or the logs 
 rolled out into the middle of the building, and feathers or sulphur used 
 to make a fumigation. This is done whenever hen-lice appear; and the open- 
 ings of the house can be closed so as to hold the fumigation till it penetrates to 
 every crack. Smoke he finds better than carbolic acid, or kerosene, or white- 
 wash to drive vermin. 
 
 " The roosts are oak slats 1 inch thick by 2^ inches wide, fastened to the 
 rafters near the ridge. They are nailed at different heights and at proper 
 intervals. About 2 feet below the perches is a scaffold of boards that fit quite 
 closely. This is from time to time covered with plaster and ashes. About 
 once a month the accumulations are shoveled down and piled up for the corn- 
 field. He calculates that 50 hens yield in in the course of a year as much com- 
 
 683 
 
684 DR. CHASE'S RECIPES. 
 
 post as would be worth $50 in bone-meal; that is to say, if he threw away his 
 hen-droppings, and bad to buy the same amount of fertilizing salts in bone- 
 dust, it would cost him $50. He has paid special attention to the comfort of 
 his hens on the perch. They sit on a slat 23^ inches wide; their breast-feathers 
 come down and cover their feet, and protect them from freezing in the coldest 
 nights. Of course, there is no lack of dry ashes in their house, and he finds 
 that after the fire goes out the hens use the hearth as a place to nestle and 
 shake ashes through their feathers. They enjoy it, and it keeps them sound 
 and comfortable. 
 
 " The offal of the farm, as entrails, feathers, heads, scraps from lard, and 
 all the odds and ends from the kitchen are thrown into this house, and the 
 hens pick it over, eating all they want. Then, as soon as spring opens, all this 
 trash is shoveled and scraped out, composted and taken to the corn-field. 
 Besides this refuse, his poultry eat about 1 bushel of corn a day>in winter, and 
 %. a bushel in summer. He raises large crops of corn because he has strong 
 manure to feed his crops with. In spring, after a hen has hatched, her nest is 
 taken out, the straw burned, and the box whitewashed inside and out, then 
 filled with fresh straw and put back for another family party. 
 
 Best Breed. — "After many trials of breeds he has settled upon the 
 White Brahmas. They lay more uniformly the year through, make the best 
 mothers, and the chicks grow the fastest. During summer his poultry have a 
 wide range, and scour the fields for half a mile or more consuming grasshop- 
 pers. His turkeys nearly make their weight on grasshoppers and beetles, with 
 a handful of corn night and morning. One man has little to do in spring and 
 summer but to take care of chickens and young turkeys. In winter they 
 require but little attention, and this man then attends to the calves and lambs." 
 
 "The cost of his poultry -meat— and he often kills in a season aOO turkeys 
 and 3,000 chickens— he considers to be about 250 bushels of corn, and the 
 wages of his hen-wife for half the time. His gains he cannot give exactly, for 
 the poultry is eaten very freely by a large family and sent to the Metropolitan 
 when prices are high, or the supply in market defective in quality. He does 
 not keep exact account of his eggs, for, as a rule, he says the best thing to do 
 with an egs. is to let a good motherly hen make a chicken of it. Your com- 
 mittee conclude their report by an expression of opinion that the common ideas 
 on the subject of poultry-raising on a large scale are erroneous. It has been 
 said ao-ain and again in this Club and in farm journals that there is no use in 
 trying'to keep more than about 50 hens; if one goes deeper into the poultry 
 business there is backset from lice and roup and gapes and cholera and the 
 sudden death of hens and chicks from causes unknown. This is a fallacy. 
 In the manner above described, by the wise use of smoke and lime and ashes 
 and a fire, by cleanliness and a wide range in mild weather, we find Mr. 
 Leland taking about 4,000 feathered animals through the season, for year after 
 year, without calamity or loss, and on an expense that is very trifling and 
 anfelt on a large farm." 
 
 Remarks.— 1 wish to speak here of two points particularly, which I believe 
 to be worthy of absolute confidence. First, the perches being made of 2)4 by 
 1 inch slats, fastened so they sit upon the flat or broad side of the perch, mak- 
 in"- it not only easier for the hen to sit upon it, but she does not have to cling 
 he'r toes around a pole to be able to keep her position, which strains the cords 
 and makes them more liable to freeze in winter. And second, these slats will 
 not crack open by shrinking, as everybody knows poles do; thus preventing a 
 harbor for lice, right under the hen, which amounts to more, as I know it 
 must, than one would suppose by a mere thought upon the subject. 
 
DR.- CHASE'S RECIPES. 685 
 
 Another thought or two are worthy of consideration. Mr. Leland con- 
 siders fumigation, smoke from feathers, or sulphur, better than kerosene, or 
 carbolic acid washes. There is not a doubt of it, as the smoke will reach every 
 crack and crevice, while many will be missed with the washes. And the idea 
 of a chimney and a pretty large fire-place in the hen house, is really the grand- 
 est idea of all, by it he secures warmth, life, and health, to his poultry in damp, 
 as well as cold winter weather. Let the size of the house be in proportion only 
 to the number of poultry you wish to keep. 
 
 Now, all that is necessary to consider before engaging in the poultry 
 business is, what does the market demand in my neighborhood, or within 
 points I can quickly reach by rail? 
 
 Still, as some people will neglect their duties towards their poultry, and 
 some will get cholera, gapes, roup, etc., I will give a few of the best remedies 
 for them, manner of feeding, kinds of food considered best generally, their 
 need of pure water, dust baths, etc. I will reverse the order of naming them 
 and begin with 
 
 Dust Batbs, Necessary for Poultry to Keep them Free from 
 Lice.— Unless you have a fire-place in your poultry house, as in the case 
 reported above, take dry, fine sand, or dry dust from the road, twenty measures 
 (the size of the measure to be governed by the number of hens to be provided 
 for); wood ashes, five measures; and "flowers" (fine) sulphur, one measure, 
 and mix well together and place in large, shallow boxes, or in a corner of the 
 poultry house ; at all events, sheltered from rain and snow. They delight to 
 bathe and dust themselves in this, as much as boys delight to bathe and frolic 
 in the creeks of a warm summer day; besides it keeps the lice from troubling 
 the poultry if the house and perches are kept free of them by washes or 
 fumigation. The following is considered one of the best washes for a poultry 
 house, perches, etc. 
 
 Lice in Poultry Houses, the Best Wash to Destroy Them. — 
 Take 1 lb. of hard soap, sliced thin, and put into an iron kettle with water, 
 2 qts. ; or soft soap and water, each 1 qt., and heat till it boils ; then remove 
 from the fire and stir in kerosene, 1 qt., continuing the stirring until the kero- 
 sene is all absorbed into the mixture. This may be poured into a common pail 
 of hot water, stirred well and immediately applied to the perches and every 
 possible crevice about the house where the perches are fastened ; and if 
 enough is made in these proportions, to wash the whole inside of the house 
 and every nest-box (the nest being first taken out and burned, new straw being 
 afterwards put in), it will be all the more certain to make a "clear riddance " 
 of the lice. The composition I take from the N. Y. Rural of August 30, 
 1884, so it may be considered the latest thing out for this purpose ; and it may 
 be noticed, it is much like Prof. Beal's remedy to kill bark lice on fruit trees. 
 I know it will prove " too much " for all lice which it can be made to reach. 
 
 2 The following is from the American Agriculturist, is quite different 
 from the above, is very thorough in its plan of work, and may therefore suit 
 some people better by the removal of every cleat and everything else from the 
 
686 DR. CHASE'S RECIPES. 
 
 poultry house before applying the wash. The carbolic acid is, no doubt, as 
 effectual as the soap and kerosene, and may be used, if preferred, instead of 
 the first above. The item was given in answer to an inquiry by 0. Kellogg, 
 of Bradford Co., Pa., whose poultry was infested with lice, and wanted to 
 know how to get rid of them. The editor says : 
 
 " Take out of the house every perch, nest-box, or movable thing; remove 
 all battens, cleats, or anything whereby a crevice is made, so tliat the inside is 
 smooth. Then make a whitewash of fresh lime, into which put one ounce of 
 carbolic acid to a pailful. Wash the house thoroughly with this. Then wash 
 the outside. Then smear the perches with a mixture of lard and kerosene, 
 putting it on thick, so that when the fowls roost they will get some of it on 
 their leathers. Also, put some of it on each fowl, under the wings. This 
 will clear the house, and the hens will clear themselves, if ho recruits are fur- 
 nished from the house. 
 
 "In a month, or less, if there is occasion, wash the house again, and 
 grease the roosts ; take care to fill all holes and cracks in the poles. It would 
 be well to pass the poles through a fire made of straw, exposing them to the 
 flame, before greasing them." 
 
 3. Lice on the Poultry, an Ointment or Grease for.— If there 
 are any lice on the poultry themselves, besides making a clean job of the 
 house by one of the above plans, annoint the necks and heads, if any are to be 
 seen there, and under the wings, around the "vent," and inside the thighs, 
 legs, etc., every place where the feathers are not thick, with lard pretty well 
 thickened with "flowers" (fine) sulphur, one ounce at least to one pound of 
 lard. Sulphur is considered, with grease, to be death to lice, but be this as it 
 may, the lice cannot crawl on the poles nor slats, if they are used as freely as 
 they ought to be, if a good coat of the ointment is smeared over them ; and I 
 can see no reason why some kerosene, say two table-spoonfuls to each pound 
 of lard, may not be added, with the sulphur ointment for the poultry, as well 
 as for the roosts, etc. 
 
 If poultry is badly covered with lice, some insect powder may be dusted 
 among the feathers, not much will be needed, using the bellows as used for 
 "bugs" about the bedsteads. At all events, keep the poultry free from lice, 
 else do not keep poultry. If no insect powder is at hand, dust sulphur ^mong 
 the feathers, it will do equally well, at least many claim this to be " all-sufla- 
 ^ient." It is reconamended in the next item below by the Iowa State Register, 
 
 I. To Prevent Lice Upon Setting Hens.— Which says that two or 
 three leaves of tobacco placed in the nest of a setting hen, then placing the 
 eggs upon them, will kill or drive off any lice which may be upon the hen, 
 and prevent them from getting upon them, which they frequently do while 
 setting, even if not upon them at the commencement ; and 
 
 II. Sulphur sprinkled among the feathers, when the tobacco cannot be 
 obtained, is good to destroy lice on the fowls, and to keep them at a distance. 
 
 III. Again, another writer says, to put a table-spoonful of sulphur m 
 the nest of a hen or turkey to be "set," will destroy all lice upon the fowls, 
 and also prevent them from getting into the nest and thus infesting the 
 "setter." This should not be used too freely, lest it may injure the young 
 
DR. CHASE'S RECIPES. 687 
 
 'Chicks when they are hatched. Simply greasing the heads of very young 
 chickens will prevent lice from getting upon them. The old nest should 
 always be taken out and burned, and new straw used for each setting. The 
 nest-box should also be always re-whitewashed at each setting. 
 
 IV. It is also claimed that hog's hair, used in place of straw for the nest, 
 id never infested with lice. A writer says: " Hen lice won't stay in hog 
 hair." Some writers claim that nine out of every ten hens that die, die from 
 the effects of lice. Then "for heaven's sake," as we often hear said, keep 
 your hens free from lice, else, as we have suggested, do not keep poultry. 
 Whenever you see a hen drooping around, refusing to eat. and the comb look- 
 ing blue or dark at the points or end, pick her up and look for lice, which, if 
 found, "go for them" at once, as I have directed; clean the house, renew the 
 dust bath, and put all things again in " tip top " order. And remember! 
 
 Water, Clean and Pure— Its Importance Daily for Poultry.— A 
 writer in the Fancier's Journal believes that cholera will seldom trouble 
 poultry if they have a daily supply of pure water, and " that the omission to 
 furnish it is one of the worst forms of cruelty to animals." Another writer 
 says: "Poultry should be as regularly watered as horses, cattle or any of the 
 domestic animals." These statements from those in the business should be 
 taken as the "word for the wise," which "is suflQcient." The tonic given 
 below can be occasionally used by putting into their drinking water, as there 
 directed. It is believed to be more needed in winter than summer, unless 
 disease is prevalent among them in the neighborhood. A few words now as 
 to food for poultry, necessity for variety, etc. 
 
 I. Food— Several Kinds Necessary for Poultry to do Well.— 
 It has been the custom to feed poultry almost wholly upon corn, summer and 
 winter. But, as in other things, great improvement has been made, and it has 
 been found as necessary to give a variety of food to fowls as it is to persons or 
 other domestic animals if you want them to do their best. Corn, buckwheat, 
 wheat, oats, cooked vegetables of all kinds, meats, cooked and raw, fruit, 
 refuse from the table, raw cabbage in winter, as a substitute for the tender 
 grasses they obtain in summer; and some think it important to cut fine and give 
 them rowen or second gi'owth hay, or dried grass, more correctly speaking in 
 the winter; but the cabbage or other vegetables cooked, as aboved named, may 
 take its place very satisfactorily; but one or the other, or both, at different 
 times for variety's sake, would be better, and sour milk is also claimed to Jse 
 "one of the best feeds for poultry, especially for young chickens, that can be 
 given them," says the iV^to York Herald, "as they thrive wonderfully upon a 
 diet of sour milk, and it may be given them in place of water to great advant- 
 age." 
 
 II. Com at night in winter time is especially valuable, from the increased 
 heat or warmth it gives them during the cold months; while the other grains 
 are better in summer for general feeding, sometimes mixed, at other times a 
 ieed of one, then the other. 
 
688 -0/2. CHASE'S RECIPES. 
 
 III. Buck-wheat is especially valuable as a fatteaer, and is also par- 
 ticularly an egg producer, besides it is well liked by poultry generally. 
 
 IV. Oats are not a favorite with poultry unless ground and made into 
 dough, no doubt for the reason of its length of kernel, in the sharpness of the 
 ends, making it difficult to swallow. 
 
 V. Fine Gravel, unless they have easy and near access to it, should 
 always be kept where the poultry can scratch and pick it over, as they will do- 
 daily, and eat it in considerable quantities as an aid in cutting their food in the 
 gizzard. 
 
 VI. Charcoal, broken finely, should also always be given them once or 
 twice a week at all limes of the yeai\ 
 
 Raising Chickens, by a City Woman, -with Great Success. — 
 The following was reported through the Country Gentleman. The ladj"^ says: 
 
 "I have brought up chickens by hand; had 103 at one time, and never had 
 an insect (lice) on them. I put sulphur under their wings and on the backs of 
 their heads, and once or twice put a pinch in their food, and they were perfect- 
 ly free from these exhausting pests. Speaking of chickens, I would like to 
 say for the benefit of novices (beginners) in chicken raising, I am one who 
 never had a case of gapes among my chickens; never saw a chicken with the 
 gapes. I think the reason was I never let them run in the damp, and if I saw 
 any tendency to looseness of the bowels, I always put a stiff dose of cayenne 
 pepper in the food every day until they were cured, and out of 109 chickens 
 hatched I only lost four, and those died from accidents — boards fell on them. 
 I never let my young chickens run unheeded in the grass. I fixed up what I 
 called "my yard," with boards propped against sticks driven into the grass; 
 and then I covered over the whole place with mosquito netting to keep the 
 little ones in, and to prevent the old fowls from stealing the young chicken's 
 food. Chickens must be fed every three or four hours at first. [Allow 
 me to say here, not the first day, but after that.] I never feared hawks, for 
 we kept Guinea hens, and never lost a chicken. Many country people have 
 expressed astonishment that I, a city woman, should bring up chickens that 
 never had the gapes. Great care did it. Never let a chicken get its feet wet, 
 and it will never have the gapes. I always had plenty of coal ashes for the 
 little things to roll and pick in; ashes, not cinders. If a number of chickens 
 are in one place (I had about thirty in each place,) the ashes must be changed 
 once a week while they are very young, and every other day as they grow 
 older." 
 
 I will mention, for the good of others, I visited a family during the past 
 summer (1884), in a village in Ohio, where the woman was raising about 100 
 chickens in a space not two rods square. I remarked to her, "you have four 
 times as many chickens in that yard as you ought to have," etc. The cholera 
 got amongst them and she lost a large number of them, not long after. 
 
 Many persons in different sections of the country are using some of the 
 incubators, such as we see at the fairs, for hatching and raising chickens. 
 Some use heat from lamps to keep the eggs at about 103 degrees F., and some 
 use the heat produced by fermenting horse manure, for the same purpose ; but 
 before any one goes into either plan extensively they had better be certain they 
 have not been humbugged or deceived in the information they received about 
 the undertaking. To give proper instructions would require much more space 
 
DR. CHASE'S RECIPES. 68J< 
 
 than I can give it, hence this caution. There is no patent on the use of horse 
 manure, nor that I am aware of on the use of lamps, still on some forms of 
 apparatus connected with them, there are patents, I believe. 
 
 Remarks. — Observe here, care with sulphur prevented lice. Putting a 
 little cayenne in the food if looseness appeared, saved them. Keeping out of 
 wet grass saved from gapes, and cholera too, no doubt. The coal ashes made 
 the dust-bath, and her care in changing the ashes often and keeping only about 
 thirty in one place or yard, as she calls her different enclosures, kept them in a 
 thriving and healthy condition. Notice, too, that Guinea hens are the specific, 
 positive thing against hawks, (see their value also below in gardens, as devour- 
 ers of bugs and all insects therein. 
 
 Chicken Cholera, Successful Remedies. — It has become a well- 
 settled fact that if chickens have warm and dry, but well-ventilated houses, of 
 a size to correspond with the number kept, with their dust-baths, are properly 
 fed, and have free access to pure water daily, with ordinary care, they will 
 hardly ever have cholera, or other diseases. Then if it begins, see in which of 
 these points you have failed, and correct it at once. And 
 
 I. It has also been found that onions chopped and put into the food once 
 a day for several days, then once a week, and also ground ginger, a little (I 
 should say as freely as they would eat it) in their meal at their next feeding, 
 every day or two will cure cholera; then I claim they will prevent it, if fed 
 occasionally, when it is known to be prevalent in a neighborhood. A writer 
 says: "Raw onions and a very little ginger against the world for curing 
 cholera, if the disease has not been allowed to run too far," and adds, " too 
 much whole corn we have found injurious ; it should be in meal, and only 
 given once in three or four days in hot weather 
 
 II. Common red pepper, or Cayenne, one' tea-spoonful in a quart of 
 milk, or a quart of meal, says Mrs. J. E. Duvall, of Jamestown, Pa., "is the 
 way I cured mine." I know the Cayenne and the ginger are both valuable in 
 cholera, or looseness of the bowels, of persons, why not with these smaller 
 animals ? It must so prove. A poultry fancier (one who has a special liking 
 for raising poultry) "cures chicken cholera by feeding, every other day, for 
 two weeks, bran mash, in which he puts a liberal dose of common red pepper. 
 One old biddy," he says, "was determined to die, crouched in an out-of-the- 
 way spot. But I sought her out, gave her a whole pepper, in doses, one hour 
 apart, kept her in a warm place, and she, in a few days, gave me notice she 
 could take care of herself. " 
 
 III. "Hog's lard," another one claims, "cold, in doses of one level table- 
 spoonful to a fowl, and if not better, repeated in twenty-four hours, is a tried 
 and true remedy, and will cure if anything in creation will cure." 
 
 IV. Alum and copperas is also claimed to be a well-tested remedy for 
 chicken cholera, given in the following manner; "At the first symptoms," 
 (drooping and looseness) " dissolve, for each gallon of drinking water, one tea- 
 spoonful of each, and put in ; and at the same time give daily, in the soft feed, 
 a little sharp sand at the rate of one tea-spoonful to each fowl. In severe 
 
 44 
 
690 DB. CHASE'S RECIPES. 
 
 cases, give at once, by hand, mixed in a little dough, a piece of alum and cop- 
 peras, each the size of a pea, and also mix a tea-spoonful of sand with a little 
 meal and water, for the fowl. Continue the medicated water, and sanded 
 feed, until all signs of the disease disappear." 
 
 2. Chicken Cholera, an "Infallible Remedy."— A correspondent 
 of the Blade, I believe, says : 
 
 "I have found a mixture of two ounces, each, of red pepper, alum, resin, 
 and sulphur to be an infallible remedy for this scourge. Last summer I lost 
 more than fifty common fowls from cholera, my Buff Cochins not being 
 affected. I chanced to see the above mixture recommended, and tried it, mix- 
 ing one table-spoonful in three pints of scalded corn meal, and, though several 
 fowls were in the last stages of the disease, they recovered, and I have not lost 
 a chicken since. In severe cases I would advise giving one-third of a tea- 
 spoonful in a meal-pellet to each fowl every day till well. Put a small lump 
 of alum, say the size of a hickory nut, in their drinking water." 
 
 Remarks. — This receipt calls for resin (rosin) as one of the ingredients ; but 
 from my knowledge of the nature of rosin and copperas, I should much prefer 
 copperas in the place of the rosin, and with the copperas I should have no 
 fears at all. The writer says : "Alum the size of ^ hickory nut, in their 
 drinking water." This amoimt, or one tea-spoonful powdered, would be the 
 right quantity for one quart, or enough for one dozen fowls, and then I'd also 
 put in the same of copperas, or, preferably the tonic below, as there directed. 
 If " Cochins "do not take this disease, they are correspondingly more valuable 
 than other breeds. 
 
 VI. Rue for Cholera. — From the New York Sun. It says . 
 
 " Get a few cents' worth of garden rue at your nearest druggist's and 
 break up flue and mix with chopped vegetables, meat, and cooked corn meal. 
 Put a pinch of the rue leaves in the food every day, until there are no further 
 signs of the cholera. Every poultry keeper should have a bed of rue in his 
 garden to use whenever it is needed. Five cents' worth of rue seed will pro- 
 duce plants enough for a neighborhood, and they will grow almost any- 
 where." 
 
 Remarks. — With this disease, as with every other, in animals, as well as in 
 persons, begin with the remedy you determine upon as the best, or the one you 
 will try, "with the first symptoms," and you will have but little trouble, and 
 less loss. 
 
 Tonic for Poultry. — The sulphate of iron, copperas, has often been 
 recommended by poultry men as a valuable tonic for fowls of all kinds, 
 especially valuable in the "moulting season," besides occasionally in summer, 
 but more often in cold winter weather. Many formulas, or receipts, have 
 been given for it, but I like the one best given by the Southern Farmer, being 
 always ready to use when needed, as it is all given in ones, and will, therefore, 
 be easily remembered, as follows : 
 
 "In one gallon of warm water dissolve one pound of sulphate of iron, 
 copperas) and then add one ounce of sulphuric acid. Put the mixture into a 
 jug, from which it may be used as needed. To one quart of drinking water 
 add one tea- spoonful of the solution. It gives to the water a rusty appearance 
 iind a pimgent taste." 
 
DB. CHASE'S RECIPES. 691 
 
 Remarks. — It is a disinfectant, keeping the drinking vessels free from 
 living bacteria or mites, of living animals, from which it has been recently- 
 claimed, that cholera of persons arises. Once a week, or so, then, let more of 
 it be put into the drinking vessels, and scrubbed around with an old broom, 
 then nicely rinsed and turned up to the sun and dried, after the fowls have 
 had their morning drink and gone upon their daily excursion for grasshoppers 
 and other pickings. 
 
 I. Gapes in Poxiltry.— Cause and Successful Remedies. — 
 I. Cause. — Although this disease is believed to be contagious and epidemic, 
 i. e. one catches it from another, and is liable to affect a whole neighborhood, 
 yet it is claimed to originate from foul water, exposures to wet, and a want of 
 nourishing food. Then look out that none of these are allowed, and avoid 
 gapes. The gapes are caused by the presence of worms or maggots in the 
 heart, and trachea, or windpipe, which makes them gape, or, perhaps, more 
 correctly speaking, to gasp for breath. 
 
 II. Remedies. — Camphor spirits, 1 or 2 tea-spoonfuls to 1 qt. of their 
 drinking water at the commencement may prove all that is needed ; but if any 
 become bad, a bit of camphor gum the size of a grain of wheat, for a chick, 
 and of a small pea for an older fowl, put into the throat and retained there 
 until swallowed, is claimed to be a "sure cure." But a tea-spoonful of cam- 
 phor spirits should also be put into each quart of their drinking water. 
 
 III. Tobacco. — Smoking them by putting the lot into a box, or boxes, 
 with a pan of live coals in it, upon which sprinkle fine cut tobacco, covering 
 up the box and smoking them till drunk. Says B. L. Scott in the Blade, "I 
 Tvill warrant every chicken." 
 
 IV. Salt Butter has cured bad cases, giving in the morning while they 
 are hungry they will eat it readily. If too sick to eat put some down, the 
 first time, the next morning they will eat it of themselves. Giving two or 
 three times will generally be suflScient. This, with pepper, is recommended 
 "below. 
 
 V. Black Pepper. — A Mrs. M. D. Bush, of Saline, Mich., informs the 
 Detroit Post and Tribune: " Obtaining the grain pepper and grinding it, one 
 tea-spoonful is mixed in a half tea-spoonful of Indian meal with a little water. 
 Open the chicken's mouth, drop in one pill of it per day till cured. One dose 
 will usually cure them, if given when first taken. Have seen no lice at all." 
 
 Remarks. — Seeing " no lice at all," shows she took good care of her chick- 
 ens. 
 
 Another writer says that two or three grains of ground black pepper in a 
 little fresh butter (it may be fresh made, ,but I prefer it salted as for table), two 
 or tliree times a day for a week cures gapes. I have no doubt they will eat it 
 readily, as I know they are fond of the stimulating taste of cayenne; why not 
 then of the black? I believe the cayenne to be the better of the two for this 
 disease. Many writers speak very highly of giving the camphor pills and 
 putting it in their drinking water, one next below of brimstone as a preven- 
 tive; why should not the use of the tonic, given in cholera above, be also a 
 
693 -DB- CHASE'S RECIPES. 
 
 preventive of gapes? I believe it will be if given twice a week in the water 
 with other proper care. 
 
 2. Gapes in Chickens.— Certain Preventive.— A correspondent 
 of the Germantown Telegraph, who lost 70 chickens the year before now says : 
 "That fresh water daily with a lump of roll brimstone kept in it will be found 
 a certain preventive." 
 
 Remarks. — From my knowledge of the value of sulphur in diphtheria, I 
 I have great faith in it as a preventive in gapes, as both diseases are supposed 
 to arise from living parasites in the throat, and sulphur is death to them. I 
 should prefer, however, to sprinkle in flour of sulphur along the drinking 
 trough, to ensure a better distribution of it in all the water. A tea-spoonful 
 to a quart would be sufficient, and the water stirred before the chickens come 
 to it. And if allowed free access to it, I have no doubt, they would pick at 
 the sulphur and eat considerable of it. Why not, by the way, mix this 
 amount of sulphur in a quart of their food, made by wetting up corn and oat- 
 meal ground together, whenever there is gapes about, especially in wet 
 weather, if they have to be allowed to run out. I know, from the nature of 
 it, it will pay. (See also sulphur in roup, below.) And this mixed feed twice 
 a week, is all the corn, or corn-meal poultry ought to have in summer, as corn 
 or corn-meal alone is too heating a food for warm weather. Other grains 
 named previously, with scraps of meat, cooked vegetables, etc., should make 
 the summer food. Boiled carrots are especially valuable. 
 
 1. Roup in Poultry— Description of Successfal Treatment, 
 Roup Pills, etc.— I will first give an item from the London (Ont.) Free Press, 
 because it gives the description of it, its cause, treatment, and the roup pills, 
 which can be used in the powder form if preferred, by mixing it in the feed of 
 corn and oat-meal mash, saving the trouble of catching each fowl and'forcing 
 a pill down its throat. It says: 
 
 " Whenever you have a northeast storm, with damp, chilly, disagreeable 
 weather, look out for the roup. Roup is to the fowls what heavy colds are to 
 human individuals, and as we may have cold in the head, cold in the bowels, 
 sore throat, and other disturbances from cold, the term ' roup ' covers them all. 
 Roup in some forms is contagious, while in other shapes it may exist in a flock 
 without affecting any but those of weak constitutions. The first thing to do 
 with the affected fowl is to clean out the nostrils, and eveiy breeder should 
 have on hand a small syringe, which should be put to use early. Roup, when 
 malignant, makes known its presence by a peculiar, disagreeable odor. The 
 sick fowl looks drospy, and a slight pressure on the nostrils causes a discharge, 
 which is very offensive in smell." 
 
 I. Of Roup Treatment: " Make a solution of copperas water, and with 
 the syringe inject some of it into the nostrils, and also down the throat, [I 
 would use the tonic, of full strength, for this purpose; having the acid in it 
 makes it better than without.] If the bird is no better in a few hours, try a 
 severer remedy, which is the injection of a mixture of coal oil and carbolic 
 acid. Add 10 drops of carbolic acid to 1 table-spoonful of coal oil, and force a 
 small quantity into each nostril. This will cure when all other remedies fail. 
 Night and morning give the roup pills or powder, either in the food or by 
 forcing it down the throat. Add some, also, to the food of those that are 
 well." 
 
DR. CHASE'S RECIPES. 693 
 
 II. Roup Pills — " How to make Roup Pills," the Free Press continues, 
 " is what most persons desire to know. The basis of all roup pills or powders 
 is asafetida. This is combined with tonics and cathartics. Here is the 
 method, and by which a large quantity may be made at a small cost. Take 1 
 tea-spoonful each of tincture of muriate of iron, red pepper, ginger, saffron, 
 chlorate of potash, salt, and powdered rhubarb ; mix them intimately. After 
 thoroughly mixing add 3 table-spoonfuls of hypo-sulphate of soda, and mix 
 together well. Then incorporate this with 1 oz. of asafetida, working it 
 together until the whole is completely mingled, occasionally softening it, when- 
 ever necessary, with castor-oil. This can be made into pills or dry powder. 
 It is of the same composition as many of the roup pills, which are sold at 50 
 cents a box." 
 
 Remarks. — Unless fowls are bad, mixing this in the powder form into the 
 feed will be the least trouble, mixing in enough so each fowl would get what 
 would make a common sized pill. If the tonic is used to inject a little into the 
 nostrils, as in No. I. above, only a little, say ^ tea-spoonful would be enough 
 to inject into the throats at one time ; and it might do if reduced half with 
 water. The mouth, throat, eyes and nostrils, if much stuck up with the dis- 
 charge, should be washed out clean with warm water, then sponged with the 
 reduced tonic water, just above named, and for the eyes it might be reduced 
 with two or three times as much water as of the tonic. I should prefer this to 
 the carbolic acid and kerosene, or coal oil. The following with sulphur, or 
 the next one after, with aconite, may be preferred. 
 
 2. Cure for Roup, with Sulphur.— An agricultural writer says : 
 "Last fall I had two roosters affected; the first one was almost choked to 
 
 -death when I found him, a hard, cheesy substance having formed in the wind- 
 pipe. I had saved the lives of others by taking it out with the point of a 
 scissors. In this case I took a piece of writing paper, made a funnel the size 
 of a child's finger, opened the beak and another person blew a half tea-spoonful 
 of sulphur down his throat. We put him out, I supposed, to die, but he did 
 not, and after the third dose he could crow as loudly as ever." 
 
 Remarks. — Sulphur has cured hundreds of cases of diphtheria of children, 
 why not cure roup in fowls? It undoubtedly did, and will, again. 
 
 3. Roup— Cure with Aconite, firom the Canada Poultry 
 Ohronicle. The Chronicle says: 
 
 "When the fowl is attacked with the characteristic cough of this malady, 
 or has tenacious mucus about the beak with difficulty of breathing, I place it 
 in a wicker coop, in a quiet shed, and put before it a drinking fountain con- 
 taining about a gill (4 ozs.) of water, with which I have mixed one drop of 
 tincture of aconite. In every instance during three years, this treatment has 
 had an effect almost marvelous; for upon visiting the patient an hour or two 
 afterwards, I have found that the symptoms have vanished. The attack for a 
 day or two is liable to return, yet each time in a lighter form, but, continuing 
 the aconite water has in no instance with us failed completely to remove the 
 ailment in about forty-eight hours." 
 
 Remo.rks.—l( so bad when found, that they will not drink, pour a tea-spoon- 
 ful of the aconite water down the throat, occasionally, once in an hour or two, 
 until they can drink it. 
 
 Scabby Legs of Poultry — Mix equal parts of lard and kerosene oil 
 into a paste, with sulphur, and rub upon the legs daily until the scabs come 
 
694 
 
 DR. CHASE'S RECIPES. 
 
 off ; then rub on a little sweet oil, or a little lard or fresh butter will do as 
 well. 
 
 Egg-Eating Hens — Simple, but Certain Remedy For. — Make an 
 opening into the large end of an egg and let out the contents, beat it up and 
 mix into it enough strong mustard to re-fill it, and paste on a bit of cloth to 
 keep it in : then place it where the egg-eaters can see and get at it. They will 
 " go for it " at once, and as quickly go away. It is too much for them. And 
 as they take it for granted that all eggs are alike, they give up the habit. I 
 cannot see why it would not be as good for egg-eating dogs as for hens. 
 
 POULTRY.— The Average of Different Breeds as Layers.— 
 Table, -with Remarks upon Best Setters and Mothers, "Winter 
 Layers, etc. — Experiments have shown the following to be about the 
 average laying capacity of the different breeds, yearly, and the weight of eggs 
 to the pound : 
 
 Breeds. 
 
 No. Esrgs No. Per 
 per Vo. Year. 
 
 Breeds. 
 
 No Eggs No. Per 
 per lb. Year. 
 
 Light Brahmas and ) „ 
 Partridge Cochins. \ ' ' 
 
 Dark Brahmas 8 
 
 Black, White and ) « 
 
 Buff Cochins ) •• ' 
 
 Plymouth Rocks 8 
 
 Houdans 8 
 
 La Fleche 7 
 
 130 
 
 130 
 
 115 
 
 150 
 150 
 150 
 
 Creve Cceurs 8 140 
 
 Black Spanish 7 140 
 
 Leghorns 8 160 
 
 Hamburghs 9 150 
 
 Polish 9 125 
 
 Dominiques 9 135 
 
 Games 9 130 
 
 Bantams 16 90 
 
 Remarks. — Thus it is seen that the Leghorns average more eggs generally 
 than any other breed, but in our cold northern winters their combs and wattles 
 freeze unless they have a warm house and good care. They sometimes da 
 better than the above average given — remember than the table refers only to a 
 general average. But I see a report in the Blade, from J. Bechtol, Polk City, 
 Iowa, stating that he had bought a " rooster and a pullet of the Leghorns, she 
 beginning to lay February 28, 1882, and up to July 30 — 153 days— he had 
 146 eggs, kept in a yard twenty by forty feet only." 
 
 Next to them come the Plymouth Rocks, Houdans, and the Hamburgs. 
 While I was stopping in Eaton Rapids, Mich., for some weeks, two or three 
 years ago, I saw a gentleman receiving at the express office, a number'of 
 Speckled Hamburgs, and in talking with him I found he had proved them 
 excellent layers. They are quite a hardy breed, too. One writer speaks of 
 the old " Bolton Grays" as being much like the Silver Pencilled Hamburgs, 
 but beating them as layers, quite often producing 200 eggs a year. Thus,, 
 aside from the old Bolton Grays, which may not now be obtainable, this 
 writer, J. G. McKeon, of Acworth, N. H., to the Boston Cultivator, says that 
 " in his experience no variety of fowls equal the Hamburgs as layers, being 
 small eaters, and wonderfully prolific, but on account of their small size, not 
 
DR. CHASE'S RECIPES. 695 
 
 recommended for their flesh." The Plymouth Rocks and Brahmas are espe- 
 cially recommended as winter layers ; but it is also claimed that well-lighted 
 and warm quarters, with a variety of food, corn at night, a hot or warm mush 
 made of the mixed meal, or best ground feed for hens, with cooked potatoes 
 and cooked carrots in the morning, are especially valuable as egg-producing 
 food, with chopped meat at least once a week, and vegetables mixed with the 
 mixed meal, or oatmeal, made up as the " boarding-house hash," the noon feed 
 to be of mixed grains, is excellent as a winter plan of feeding when eggs in 
 large quantities are expected. I would add to the "hash" once or twice a 
 week, a tea-spoonful of powdered Cayenne to every quart of the mixture, 
 when, with all this care, I guarantee a "fair show" of eggs all winter. It 
 will be noted in the first item given under the head of poultry that of the large 
 breeds Mr. Leland considers, for general purposes, none will be found superior 
 to the Brahmas. The Buff Cochins, it is thought, make the best setters and 
 mothers, of all the others. Let people, then, supply themselves with the 
 breed that is best for what they wish to do — for eggs, the best layers ; for 
 chickens to sell, some of the large breeds that mature the quickest, etc., and 
 give care accordingly. 
 
 I will give, however, the following item from the New England Farmer', 
 upon the question of the best breed for farmers and families of the villages 
 who only desire to keep one kind, for home use, home sales, etc. ; although I 
 think them equally valuable for shipping, if any one should desire at any time 
 to do so. This item will also confirm, in its statements, several observations 
 made in other places upon this subject. 
 
 Best Breed of Fowls for Fanners and Families in Towns. — 
 One breed is enough for the farm, or for villagers, keeping only for home use. 
 What is wanted is a good sized hen, a good layer, a good mother, a non-setter, 
 (not inclined or determined to set,) and a fine table fowl, which the Plymouth 
 Rocks are conceded to combine in a greater degree than any others. The 
 White Leghorns will beat them in the number of eggs ; and the Cochins and 
 Brahmas as a table fowl exclusively; but the last named being great consum- 
 ers of food, lose their prestige, or superiority. But let it be remembered, 
 whether on the farm, or in the village, it is care and attention to cleanliness, 
 food, and all other details of management which give their proper returns in 
 eggs and merit. 
 
 Best Ground Feed for Hens. — Cornmeal, oatmeal and middlings, 
 each 50 lbs., bran, 10 lbs., bone meal, 3 ozs., cayenne, 1 oz.; mix evenly 
 together for use. 
 
 Directions. — If you can afford it, put milk on the fire till it wheys, and i» 
 scalding hot, if no milk, water, the same; add 1 tea-spoonful of salt for a 
 dozen fowls, and stir in of the mixed meal, to make a stiff batter, and bake 
 four hours. Crumble to feed. This meal can be fed dry, or as any other meal. 
 for much feeding ; and if you have no milk to spare, it makes a feed nearly 
 equal, to boil meat scraps to a soup, adding potato parings and other vege- 
 tables, as for a common soup, then thickening with the meal and baking as 
 mentioned, for at least one feed daily. — Pmiltry Jmirnal. 
 
696 DR. CEASE'S RECIPES. 
 
 Poultry Maxims, or Short Statements of Important Facts. — 
 
 1. Give hens constant access to lime, of which to make shells, and always 
 give them access to gravel. 
 
 2. A fresh egg has a lime-like surface, old ones become glossy and 
 smooth. 
 
 3. Charcoal in pieces the size of a pea, or burned corn once a week is 
 valuable for all poultry, 
 
 4. If eggs are expected, give a warm feed every morning of mashed 
 vegetables so moist as to allow thickening with middlings, or corn, oats.wheat, 
 and buckwheat ground together in equal quantities ; buckwheat alone, or the 
 mixed small grains, buckwheat being one of them, for the noon feed, and 
 cracked corn, or whole kernels at night. Once a week putting a tea-spoonful 
 of cayenne into the morning feed, for 1 dozen fowls, and once a week, black 
 pepper, twice as much, in its place, which not only increases the production of 
 eggs, but wards off disease. 
 
 5. Meat, chopped, and fed once a week induces laying, and poultry, 
 young or old, are very fond of warm dish water in winter, with a little corn 
 meal, or mixed meal in it ; and are also very fond of oatmeal gruel; and all 
 the better if it can be made of milk, or at least half milk. It promotes warmth 
 and makes flesh ; but better with water only, than none. 
 
 6. Wheat, oats, and barley boiled together, promotes laying, or either 
 two of them; buckwheat is good with them, but does not want boiling more 
 than half as long. 
 
 7. Feed only what will be eaten up clean and at once, else they 
 become too fat and quit laying; while in summer, any of the mixed or mashed 
 feeds not eaten up, soon sours, and invites disease. 
 
 8. Fine gravel, or coarse sawdust are as essential to the thriving of poul- 
 try as good and varied food. They will not keep healthy without them. 
 
 9. Early chickens must be fed by lamp-light at night, if expected to 
 mature quickly. They will soon learn to enjoy it ; and four times by day- 
 light, the last of these at early dark, the final at bed-time, if for an early 
 market. 
 
 10. Pullets generally begin to lay eggs in about eight months from hatch- 
 ing ; then those hatched in March or April, if properly cared for, will be the 
 more certain to make excellent winter layers. 
 
 11. Gather eggs twice daily in summer, and three times in winter. 
 Young Chickens— Best Food For— How Often to Feed, Etc.— 
 
 The following well-written and sensible instructions are from "Fanny Field," 
 in the Ohio Farmer. She says: 
 
 " The first meal, which should not be given until the chicks are at least 
 twelve hours old. is hard-boiled egg, crumbled fine, or stale wheat bread 
 crumbs, moistened with milk. We make it a rule to feed nothing the first 
 week except the egg, bread crumbs and curds. When a week old we begin on 
 i'.ooked oat meal, boiled potatoes, cooked rice, etc. Cooked corn meal may be 
 ) ed the second week, but we think they do better without any corn meal until 
 ihe third or fourth week ; then we give almost any cooked food, adding a 
 
DR. CHASE'S RECIPES. 697 
 
 little cooked meat when the egg is dropped from the bill of fare, unless insects 
 are plenty. As soon as they are old enough to swallow the grains, give cracked 
 corn, cracked oats, wheat, etc., at night. Two or three times a week mix a 
 little bone meal with the feed — a table-spoonful to 1 pt. of feed. Season the 
 food slightly with salt and pepper. Give milk to drink if you can get it. Feed 
 often — five or si.x times a day. Feed all they will eat up clean, but do not 
 leave any food around to sour. Sour, sloppy food is responsible for a good 
 deal of mortality among the infant chicken population." 
 
 Remarks. — The " bone meal " referred to here is undoubtedly good ; and 
 if it cannot be obtained at the stores, which has been finely ground and put up 
 for sale, the best substitute is to burn bones till white, then pound and pulverize 
 them in an iron mortar as finely as practicable, will do very well, and is 
 especially important until the chickens are allowed to take the range of the 
 fields. 
 
 Fattening Poultry for Market— Best Food for, Etc.— Ameri- 
 can, French and English Plans, Etc. — " No fowl," says the American 
 Agriculturist, "over two years old, should be kept in the poultry yard, except 
 it be an extra good mother or a finely-feathered bird, desirable for breeding — 
 Buch may be kept till 10 years old, or as long as useful. All other hens or 
 roosters should be fattened for market at the end of the second year." They 
 should be confined in a room or shed that can be closed and made quite dark, 
 if you wish the greatest speed in fattening ; the floor to be covered with two or 
 three inches of sifted coal ashes, dry sand, dry earth, or dry straw ; best in the 
 order named. The food should be given four times a day, and pure water 
 always before them. 
 
 1. The Americans think buckwheat meal, mixed with skimmed milk 
 into a thick mush, with a tea-spoonful of salt to enough for 1 doz. fowls, is 
 the best food for fattening ; and that two weeks should do it, if the room is 
 dark and cool. Then ship at once to market. 
 
 2. The French claim that no meal for fattening should be made from 
 grain less than one year old, and that the water used in mixing should have 
 suet added to it, at the rate of ^ oz. to each 2 qts. of meal ; and a small 
 quantity of coarse gravel also added to aid the digestion ; and no food to be 
 given within twelve hours of the time the fowl is to be killed. They also feed 
 largely of the Belgian yellow carrot, boiled or stewed, and mashed, claiming a 
 very rich and peculiar flavor is imparted to the flesh by its use. All carrots 
 that I ever saw are yellow, but the Belgian may be peculiarly so, and may be 
 richer in flavor than our common kinds, still I think they will " fill the bill." 
 
 3. The English have a great liking for the flesh of the Dorking fowls, and 
 prepare them for the London market by. shutting up in a dark room, the same 
 as the Americans and French do ; but they feed a mixture of suet, 1 lb., 
 chopped fine; sugar, }4 lb. with each 4 lbs. of meal ; and give milk as their 
 drink five or six times daily, and claim a gain of 2 lbs. a week ; and with 
 young turkeys, that even 3 lbs. a week is often gained. Thus turke3'^s might 
 be brought up to about 4 J lbs. for the New York market, where, of this weight 
 at Christmas time, I see some of the papers claim they are worth $1 a pound. 
 Bear in mind, however, that in all cases their droppings must be often removed 
 
09b BB. CHASE'S RECIPES. 
 
 and the floor covering also renewed if the same room is continuously usedi. 
 Best to rake over the floor covering daily. 
 
 Dressing Poultry for the Market, the Best Way.— There are 
 two ways of dressing poultry for market — dry picked and scalded. Fowls- 
 dressed in the former way in all cases bring the hi2,hest prices. It should be 
 the aim of every farmer, in disposing of his poultry, to ship it in as good con- 
 dition as possible, in order to catch the eye of the butcher or grocer, and secure 
 a ready sale. Greater skill is required to dry-pick than most people imagine, 
 in order that the "bird" may look plump and handsome. To do this work 
 properly, or with any degree of satisfaction, the fowls should be plucked when 
 warm — that is, immediately after they are killed — as, if allowed to get cold be- 
 fore stripping, you are apt to tear the flesh. Commence by plucking the wing^ 
 and tail feathers, then the back, from head to tail. Pluck the feathers from 
 the "craw" crossways ; stomach and breast feathers should be plucked down- 
 ward—that is, from the legs to the head. In dressing poultry by this method 
 you get a double advantage of those dressed by the hot-water process, as you 
 can save all the feathers, being careful to keep separate all the tail and wing 
 feathers ; and where many are dressed, the sale of feathers amounts to quite 
 an item of profit. Dressing poultry by the scalding process is by no means a. 
 good and profitable one, as it depreciates the value of the birds, they looking- 
 anything but dainty, and do what you will, they will never look enticing to the 
 buyer ; moreover, you lose the value of the feathers. 
 
 RemarJcs. — Allow me to say here, I think it best to wait long enough after 
 killing, to allow the fowl to become a little cooled, as if the feathers are 
 plucked too soon, as anyone can sell by trying, there will be a little blood set- 
 tle into the orifices, from which the feathers are pulled, and thus make them a 
 little spotted, if done too soon. This is of importance to observe. If they are 
 killed as the French do it, they having a knife much like a screw-driver, the 
 end being the sharpest, the legs held by another person, the mouth opened, the 
 fowl being on its back, the knife is put just back of the "roof of the mouth,'* 
 and pressed in to separate the vertebrae, or bones of the neck, which kills them 
 quickly ; and then hang up by the legs till done bleeding, the feathers may 
 then be removed at once ; and this hanging up by the legs, to bleed, should be 
 done, if the head is cut off in the old way. The fowl keep better for being 
 hung up to bleed ; but, if the head is cut ofif, the skin must be pulled over the 
 bone of the neck and tied, and all blood carefully removed from every part of 
 the fowl, before packing. The entrails are never to be removed, unless so un- 
 derstood before shipping. 
 
 Packing Poultry for Market.— If poultry is killed in cold weather,, 
 for market, it ought to hang twenty-four hours before packing, to allow all 
 animal heat to pass oflf, and thus prevent its spoiling ; then pack in clean rye 
 straw, if obtainable, but any straw, free from chaff and powdery dust, will do. 
 First an inch of straw, at least, and the fowls placed in with straw between 
 each, so they do not touch each other, then straw again ; the top of the box,. 
 
DR. CHASE'S RECIPES. 69» 
 
 or barrel, so filled with straw that there shall be no shaking or jostling about. 
 Mark plainly, to whom addressed, the number of chickens, and the weight of 
 them ; and also your own name on the package, to show you are not ashamed 
 of your work, and to help the commission man to keep each lot by themselves, 
 for they will soon learn who does his work the best. 
 
 Guinea Fo^, Their Value to Keep Away Hawks, and Bugs 
 from G-arden Vines. — Although the noise of these pretty animals is quite 
 annoying to most people, yet, as this very noise scares off the hawks, they 
 should be kept by all who raise many chickens ; and also for the reason that 
 they do not scratch the garden like our common chickens, but "go for the 
 bugs," on all garden vines, without injuring the most delicate plants ; hence it 
 would be well to keep a few on every farm. 
 
A6BI0ULTURAL. 
 
 The Successful Parmer.— What he Does, and "What he Does 
 Not,— Applicable to all Business Men.— The successful farmer does 
 nothing but farm. He invests his money as fast as made in a way to improve 
 the farm. He informs himself by magazines, farm journals and books, as to 
 his business, so he can do his work intelligently. Upon such farms no weeds 
 are allowed to mature tlieir seeds after the wheat or other crop is off; and no 
 weeds in fence corners, nor other places, stand as high as a man's head ; nor 
 are fences, nor buildings neglected or dilapidated ; no implements are left 
 exposed to the weather, nor stock unsheltered and uncared for; but everything 
 is attended to at the right time; and the consequences are natural and sure. 
 Enterprise and thrift show themselves in everything. 
 
 Remarks. — A whole volume in but few words. Let every business man 
 adopt the same rules, and he will be alike sure of success. 
 
 Hay, Time to Out. — There is scarcely a subject of greater importance 
 to the agriculturalist, than the proper time to cut hay, so it shall contain to the 
 fullest extent its nourishing, or flesh-making, properties; and experiments in 
 the United States, as well as in England, France and Germany go to show, 
 most decidedly, that that time is: As soon as possible after the blossoming 
 and setting of the seed, whether it be timothy or clover. 
 
 A writer in the Prairie Farmer says: " Do not wait for the grass, or the 
 clover to get ripe before you cut it for hay. Any of the meadow grasses are 
 in their prime for hay, so far as nourishment is concerned, just as soon as they 
 are out of bloom." 
 
 Dr. Sturtevant, in the Country Oentleman, says: "According to the talk 
 of "Wolff, red clover hay, cut in full blossom, contains 13.4 per cent, of albu- 
 minoids (nourishment), and when ripe, only 9.4, or a loss of 80 pounds to each 
 ton," and this he goes on to show amounts, in the New England States alone, 
 to 5,000,000 tons difference in its nourishment. 
 
 Dr. Arnold says: "Dried grass is worth as much as cornmeal, pound for 
 pound, while after grass has blossomed and is made into what is called hay, it 
 is not worth half as much as cornmeal to feed out." 
 
 Remarks. — As these points are considered by most writers upon this sub- 
 ject to be the facts, nothing further need be said to induce sensible farmers to 
 do this when possible considering other work ; I will, however, give a word 
 from a writer in the Germantown Telegraph, who says: "The greatest losses 
 of farmers come from late cut hay, cold stables, and, consequently, poor 
 stock." A word to the wise is sufficient. 
 
 70(1 
 
DR. CHASE'S RECIPES. 701' 
 
 Manuring — Its Advantages Sho^vn in the John Johnston 
 Farm. — The editor of the Country Oentleman gives the following account of 
 a visit to this farm at Geneva, N. Y. And as I believe it to be applicable, 
 generally, in all sections of our country, and of such great importance, 1 give 
 it a place. He says: 
 
 "Mr. Johnston came to Geneva from Scotland, fifty-two years ago, with 
 little capital, comparatively ; but having much of the economy, energy and 
 thrift necessary to enable any one to succeed in a comparatively new country. 
 He is now, at the age of eighty-four, a hearty, vigorous farmer, able to oversee 
 his farm and farm hands, and apparently as capable of directing and conduct- 
 ing all the operations necessary to make a farm pay, as at any time during his 
 long life. 
 
 "On being asked where lay the secret of his success, replied, 'manure, sir, 
 manure, and plenty of it.' The main object in his farming has always been to 
 make all the yard manure possible; and by its free use he brought his wheat, 
 which was then the staple crop in western New York, from 12 or 15 bushels 
 per acre to 30, and became celebrated as a farmer who would be sure to have 
 a crop sufficient to meet all obligations. 
 
 "After some years he purchased fifty acres adjoining his original farm, the 
 owner of which said that manure would do no good on the land. In the barn- 
 yard there was three years' manure accumulated, which Mr. Johnston ob- 
 tained with the farm. He paid $1,500 for the fifty acres, most of which he 
 borrowed, 'but,' said he, 'that manure paid every cent for the farm.' " 
 
 Remarks. — If Mr. Johnston could double, or more than double, his crop, 
 by the use of manure, other farmers can do the same. The object of this 
 report is to induce them to do it. And until sufficient "yard manure" can be 
 made by keeping more stock, a judicious use of some of the '' fertilizers," or 
 "phosphates," as the manufactured articles are called, or lime, or a mixture 
 of lime, ashes, plaster, salt, and hen manure will be used. These were not 
 known in Mr. Johnston's days as they are of later years. 
 
 Salt, Its Uses as a Manure. — A correspondent of the Country Gen- 
 tleman says his experience in the use of salt in agriculture leads him to the 
 following conclusions : 
 
 "It keeps the land cool and moist. It neutralizes drouth. It extermin- 
 ates all soil vermin. It prevents potato rot. It glazes and stiffens straw, pre- 
 venting crinkling and rust. It keeps the ground in such condition that the 
 berry of many kinds of grain fills plumply, however long-continued the hot 
 and dry weather may be." 
 
 Remarks. — Unleached ashes, probably " stiffens straw" more than salt 
 does, especially if grain falls from over-manuring with stable manure. 
 
 2. Salt as a Manure, Amount per Acre for Different Crops. 
 
 — The French and German agriculturists recommend, salt per acre, for 
 clover, 150 lbs. ; for wheat or flax, 250 ; and for barley and potatoes, 300 lbs., 
 to be sown broadcast early in the season. 
 
 3. Ashes, Lime, and Salt for "Wheat. — A Wisconsin wheat grower 
 makes an important point on the use of ashes and lime and salt as a manure 
 for wheat. He plowed up sod and sowed twelve bushels of unleached ashes, 
 mixed with ten bushels of air-slacJsed lime, to three acres, before the wheat 
 was sown, and when the wheat was up a little, he sowed on also one barrel of 
 
703 DR. CHASE'S RECIPES. 
 
 salt, which gave him twenty bushels to the acre of plump, fiae berry, weigh- 
 ing 62 lbs. to the bushel, while another acre of the same field, without these 
 gave him only ten to the acre. Such facts as these tell the whole story. Gk) 
 and do the same. 
 
 "Whoat-Qrowing Maxims, or, "Much in Little."— A maxim 
 being a condensation of a well-established fact, somebody has taken the labor 
 of condensing several facts into short maxims upon the subject of raising 
 wheat, and although they have got " into print" without credit to the origina- 
 tor, still as they contain so much of real value in so few words, I deem it best 
 to give them a place : 
 
 I. The best soil for wheat is a rich clay loam. 
 II. Wheat likes a good, deep, soft bed. 
 III. Clover turned under makes just such a bed. 
 rV. The best seed is plump, heavy, oily and clean. 
 V. About two inches is the best depth for sowing the seed. 
 VI. The drill puts in the seed better and cheaper than broadcasting. 
 VII. From the middle of September to the last of October is the best 
 time for sowing. 
 
 VIII. If drilled, one bush, of seed per acre ; if broadcasted, two bush. 
 IX. One heavy rolling after sowing does much good. 
 X. For flour, cut when the grain begins to harden ; for seed, not until 
 it is hardened. 
 
 Corn. Raising for Soiling, Winter and Spring Feeding. — 
 In answer to inquiries in the Detroit TriMine as to raising corn-fodder, J. E. 
 Estes, of Commerce, Mich., gave his plan from ten years* experience. He 
 says : 
 
 "I plow my ground early in spring ; keep it well cultivated until the first 
 or middle of June, then I mark out with a marker thirty inches wide, sow 
 with a one-horse drill four bushels per acre, keep well cultivated. It will soon 
 cover the ground. Cut when the juice is s^/eet in the joints, with a common 
 corn knife ; put in large stocks and let it stand until cold weather, then draw 
 as you want it to use. In this way it will cure green and nice. I have raised 
 from three to five acres for the last twelve years with good success." 
 
 Remarks. — All, so far as I know, agree that drilling is the best plan, espe- 
 cially so if it is probable that weeds will be troublesome ; then, by frequent 
 cultivation they will be kept down ; but all do not agree as to the amount of 
 seed per acre. In Western New York one claims that two bushels produces 
 stalks nearer the right size than any other amount of seed — the thicker it 
 stands the smaller the stalk. Ten acres of corn, no doubt, are now sown for 
 fodder where one was ten years ago. 
 
 2. Corn For Slimmer, Fall, and Winter Feeding — Time to 
 SO"W, Etc. — For soiling in early summer, sow as early as the middle of May, 
 in fair seasons. For later summer and fall feeding sow every two or three 
 weeks after the first. For winter, sowing from the middle to the last of June 
 is considered the best time tor sowing. In all cases of drilling, keeping well 
 cultivated is of the utmost importance ; and as soon as the ends of the leaves 
 
DR. CHASE'S RECIPES. 70:5 
 
 laegia to get dry it is tliought to be the best time to cut it, the juices then being 
 just fully matured, the fodder gives the greatest amount of animal heat when 
 fed. If drilled, cut with a common corn-cutter; if broadcast, cut with a cradle 
 ■or self-raking reaper. Let lay until wilted and a little dry; then bind into 
 moderate sized bundles and put about a dozen into a "stock" or "'shock," 
 binding the top securely to shed the rain and to keep standing until perfectly 
 dry. And if drawn in at all, unless it is perfectly dry, it must not be stored 
 too thick, as it gathers dampness and molds without these precautions, except 
 in cold winter weather. The soil for this purpose, if not rich in itself, ought 
 to be made so, as well as for rye. 
 
 3. Corn Cut in the Blossom Better than Hay for Milch 
 GO"WS. — An Illinois dairyman, name not given, claims that "corn cut when 
 in blossom, bound and set up till cured, is better for milch cows than the best 
 Jiay." Certainly several tons of it can be raised where one of hay can be — 
 then " go for it." 
 
 4. Rye — Its Value for Fall and Spring — Green Feeding. — 
 Those who need fall and spring green feed for stock should not fail to take a 
 piece of their best land, and if not naturally rich, make it so with barn-yard 
 manure or good fertilizers, then plow and make fine with the harrow, and 
 Jiave it ready by the last of August or early in September, and sow to rye. 
 This will give fall feed ; and what is not cut till spring will grow up again, and 
 give two or three more cuttings, according to the season. It is strange that 
 more rye is not sown tor this purpose, for it is wonderful what an amount of 
 feed it will furnish upon good, rich soil. 
 
 1. Sweet Potatoes, Fruits, Seed Corn, Etc., to Keep for 
 Months. Even in the South. — A correspondent of the Southern CuHivatoi' 
 •writes that after testing every plan given for preventing decay in fruits with- 
 out success, had adopted the following with entire success He says: 
 
 "Take good, perfect sand, free it from trash, etc., by sieving it. Put it 
 in a large metallic vessel — I use large syrup boilers — mixing flour of sulphur 
 through the whole, enough to fumigate it well, then heat to a temperature 
 that will volatilize the sulphur. After maintaining this heat till the sand is 
 dry, let the mass cool to a moderate warmth, and putting your sweet corn — or 
 other grain difficult to keep — into barrels or boxes, pour the sand in, filling the 
 same well, and packing down closely In heating the sand, the vessel should 
 be covered to retain as much as possible the sulphurous fumes. I put in the 
 corn, stripped of the shuck, and thus the sand sieves well through the barrel. 
 This certainly balks the wevils, and even rats do not burrow in it. It is appli- 
 cable to any grain — even seed wheat, so difficult to preserve in this lattitude. 
 This sand keeps perfectly all such fruits as oranges, apples and lemons, putting 
 them away in shallow boxes in a cool place. I've kept these fruits for months, 
 perfect and plump, when if exposed to atmospheric heat and moisture they 
 would have decayed in a few days." 
 
 Remarks. — This gentleman does not speak of sweet potatoes, but I know 
 the dry sulphurous sand will do it, as well as other kinds of fruit, hence I have 
 named them in my heading. I think, however, that apples should pass 
 .through what is called " a sweating," by laying two or three weeks about three 
 
704 DR. CEASE'S RECIPES. 
 
 feet thick on a barn floor before putting up for the next season's use, or before 
 shipping on sea voyages. The same with sweet potatoes before putting into the 
 sulphured sand. I have not a doubt, either, but what with a little extra care 
 in packing and getting the sand well among them, and covering the boxes 
 nicely, grapes may be kept in the same way for spring use. In our northera 
 country, what he calls a " cool place," must not be such as to freeze in winter. 
 Still, 
 
 2. The True Secret of Keeping Fruit over winter is, to keep it as 
 near the freezing point as possible, not to freeze; say at 34° or 35°, which is 2 
 or 3 above freezing. But a few degrees above this, never above 50°, and 
 always below 40°, is better; but to do this ice house arrangements must be made 
 to suit one's conveniences, and amounts to be put up ; the best plans for which 
 all are now supposed to understand. With ice-houses the sand packing is not 
 necessary; and for small amounts the "poor woman's", plan, next below, will 
 be all sufficient. 
 
 3. , Keeping S-weet Potatoes over Winter in the Living Room. 
 — "A poor woman," says one of the editors of a northern paper, " just told us 
 how she keeps her sweet potatoes over winter, as follows : When dug and 
 properly dry for packing, she obtains dry sand, with which the bottoms of 
 kegs or boxes are covered. Then a layer of sweet potatoes is put in, not 
 touching each other ; then sand, and so on. They are kept in the living room, 
 raised two inches from the tloor." 
 
 Remarks. — The only secrets seem to be dry sand and raising the boxes 
 from the floor by means of strips of plank, to allow air under, as well as 
 around them. Then, why not in any room or cellar that does not freeze ? 
 They will do as well, at the same time being more out of the way. There is 
 not a doubt, however, that the sulphur heated among the sand, in drying as 
 above, is a very valuable addition. 
 
 4. S-weet Potatoes. How to Gro"W and to Keep. — It has been 
 
 considered heretofore that sweet potatoes could only be grown upon sandy 
 soil and in ridges ; but the Ohio Farmer informs its readers that they have 
 grown 160 bushels to the acre of good, merchantable sweet potatoes upon thin 
 clay soil, by a shallow cultivation, applying only ten good two-horse loads of 
 manure, worked in with a cultivator after the shallow ploughing, and then 
 planting in hills made on the ridges — the ridges three feet apart and the hills 
 three feet from each other. He cultivated several times after plowing before 
 planting, and made the hills high, so as to brush off three or four inches at 
 the planting, to set the plants in fresh earth — only one plant to each hill. The 
 hills are made small, to allow the sun to keep the hill warmer than if made large, 
 and the shallow cultivation is to keep the potatoes nearer the surface than if 
 ploughed deep. The idea of only one plant in a hill is to obtain larger pota- 
 toes than if two or more were allowed, on the same principle that not more 
 than two stalks should be allowed to stand in a bill of common or " Irish " 
 potatoes, as recommended below. 
 
DB. CHASE'S RECIPES. TO" 
 
 To Keep Well, he dried them by spreading upon boards a few days in 
 the sun as you would apples. [The great apple raiser, Pell, on the Hudson, 
 who ships largely to England, "sweats "his apples two or three days, in his 
 apple house, three feet thick, then takes to an upper room and spreads out to 
 dry before packing ] Whether this would do as well for sweet potatoes I am 
 not certain. Test, only, can settle that. There must be no bruising of either, 
 if expected to keep long. 
 
 I. POTATO CULTIVATION.— Soil Needed, Seed to Select, 
 etc. — I. Soil Needed. — Perhaps no plant appreciates a good, rich soil more 
 nor pays for it better, than the "Irish," or common potato. Then take your 
 best soil and make it as rich as you can, if not already so. 
 
 II. Selecting the Seed. — Although in the United States it is gener- 
 ally understood that the "crown," or seed end eyes, are the best, yet there 
 has been a controversy in England upon the subject of seed, some claiming 
 for a number of years, that the stem end only should be planted ; and that 
 these furnished a larger, and consequently a better potato. I think I caa 
 explain this difference of opinion readily, although I have but little experience 
 in raising them. It is well known that the eyes on the seed end are much 
 more numerous than on the stem end. It has been the custom generally, until 
 recently, and is still the custom except by a few, to cut off the seed end and 
 to put two or even three of these pieces to each hill. This, of course, givea 
 a large number of stalks to each hill, while the stem end, having not half as 
 many eyes, has only had two or three pieces to the hill, the stalk, of course, 
 being equally less in number. And now, of late years, a few persons have 
 found out that the hill of potatoes with only two or three stalks gives a larger, 
 and consequently a better potato than the hills having many stalks. There- 
 fore, the stem end men have got the largest and best potatoes, because they 
 have less stalks in the hills, as they have less eyes. The author is willing to 
 stand or fall by a fair test of this opinion. 
 
 III. Potatoes. Ho-w Many to the Hill, Etc.— It is claimed, of 
 late years, by those who have tested it, that large potatoes only, should be 
 selected for seed, and that only one eye should be kept on each piece, and only 
 two pieces for a hill, if you want large marketable potatoes. Henry Ives, of 
 Genesee Co., N. Y., says : "That cut seed from large potatoes yield 8 to 10 
 per cent, better than small ones planted whole." Another writer says : " You 
 always find your largest potatoes when there is only one large vine." A writer 
 in the American Cultivator reports he has thinned his potato vines, when they 
 exceed this number, to two in a hill, and that his father did the same for fifty 
 years before him. Pulling up the weaker ones as he would weeds from the 
 hill." A writer in the Indiana Farmer says : " One great secret in potato 
 cultivation, is, not to have too many eyes in one piece, and cut large ones for 
 seed." 
 
 Remarks. — Differences of Opinion Balanced by Common Sense. — 
 The author has observed for over fifty years, being at this writing November 
 1884, nearly 68 years old, that in almost eveiy attempted improvement, the ex- 
 45 
 
706 DB. CHASE'S RECIPES. 
 
 perimenters go from one extreme to the other ; theu, as it used to be the cus- 
 tom to put 2 or 3 pieces of the seed-ead of potatoes into a hill which would 
 liave from, perhaps, 4 to 6 eyes to a piece, they now come down to two pieces 
 only, with only one eye to a piece. Now let common sense come in and make 
 it 3 to 5 eyes, or stalks, to stand in each hill, and I will guarantee, all things 
 being equal, as to richness of soil, proper cultivation, etc., the best results will 
 be obtained. I have seen the statement of a writer, that one stalk of corn only 
 to a hill, would give more corn to the acre than a larger number ; but I say 
 that soil that will not nourish three or four stalks to the hill is not as rich as it 
 ought to be, and can be made. The same will hold good also, with potatoes. 
 
 2. " Hilling-," or Level Cultivation, Which ?— It is equally a 
 conceded fact, of late years, that land which is fit for potatoes, at all, that is, 
 dry, rich soil, it is best to cultivate without hilling, which allows the rainfall 
 to settle about the roots and ensures also, larger and better potatoes than when 
 " hilled up," which certainly turns the water away ; as water has always run 
 down hill, and no doubt, will still continue to do the same. 
 
 Remarks. — The " successful farmer" that we started this department with, 
 only needs to see a point, when his common sense at once adopts it. The fore- 
 going condensed facts are all he needs upon the subject referred to. 
 
 1. Potato Bugs Beaten. — A farmer of Goguac Prairie, near Battle 
 Creek, Mich., gives to the Inter-Ocean, his plan of not only beating the potato 
 bugs, but also getting remarkably fine and large potatoes, 1st by harrowing 
 his ground to make the surface very loose and tine, then 2d, marking off, and 
 dropping his potatoes on the surface, putting no dirt over them, but covering 
 with straw, to the depth of a foot, which retains the moisture in the soil, and 
 so far beats the bugs, that what few may get on to them above the straw, have 
 never injured them, and the next best thing is, he gets large and clean potatoes 
 byfsimply pitching over the straw and picking up the crop, besides saving the 
 time otherwise spent in cullivation. Those having straw will do well to try it. 
 
 2, Bugs Kfjpt Entirely from Potatoes. Another man, of Janes- 
 ville, "Wis., who had ten years' experience in Colorado, from which the "bug" 
 started, claims entire success over them, by simply planting two or three flax- 
 seeds iu each hill, the bugs not attacking his potatoes at all, while his neigh- 
 bors without the flax, were overrun with them. If as simple a thing as this 
 will " beat the bugs," 'tis better than Paris green or hand-gathering. Certainlj 
 ten years was long enough to test it. 
 
 Seed Com, Melons, Cucumbers, etc.— Selecting and Saving 
 to Have the Best Results. — To have the best seed corn, go through the 
 field and select and mark with red chalk the long, well-filled ears, and as sooa 
 as the husks begin to turn, gather them, and braid into traces and hang in a dry 
 cool place. When to be planted break off the tip one-fourth the length of the 
 ear, and throw among the corn for feed; the same with two or three rows of 
 the ill-shaped kernels at the butt; for it is a well established fact that the corn 
 from the butt ripens earlier than from the tip-end of the ear. What has beea 
 
DR. CEASE'S RECIPES. 707 
 
 many times proved need not be done again, unless it be for one's own satisfac- 
 tion. Take all the advantage possible in selecting wheat, or other grain, to 
 use the plumpest and heaviest berries; and it would also be well to save that 
 for seed from parts of the field that ripen the earliest, to get the best results. 
 
 II. Melon, Squashes, Cucumbers, Beans, Peas, and all seeds possible, 
 should be kept in the pulp or shell till wanted for sowing, whenever possible. 
 Select the earliest, full, medium sized melons, cucumbers, etc., growing three 
 or four feet from the hill, and put stakes by them before you begin to pick for 
 use or market. Let them ripen and rot down upon the vines; then put a piece 
 of board under each one, mashing down to break the rind, so the juice will 
 dry out ; and when dry, cut off from the vine, and also cut off one-fourth of 
 the blow-end and throw it away. When properly dry, put away in the pulp 
 till wanted for planting. Seed thus kept sprouts quicker and is more vigorous 
 in growth, and using only the stem-end seeds, insures an earlier ripenin"-, the 
 same as with corn, which has been well-proved many times. Even garden 
 seeds are better when the stalks are nicely dry to put paper around them, to 
 save scattering seeds and allow them to remain in the plant till wanted to sow 
 or plant, as above. Of course all seeds must be secured from the ravages of 
 their lovers, rats and mice. 
 
 "Weight, Pounds per Bushel of Grain, and Most Articles in 
 Common Use.— Shelled corn, 56 lbs.; corn in the ear, 70; wheat, 60; buck- 
 wheat, 52; rye, 56; oats, 33; barley, 48; onions, 57; potatoes, Irish, 60; sweet, 
 55; turnips, 55; beans, wliite, 60; castor, 46; clover seed, 60; timothy seed, 45; 
 flax seed, 56; hemp seed, 44; dried peaches, 33; dried apples, 24 ; salt, coarse, 
 50; fine, 55; corn meal, 48; bran, 20; plastering hair, dry, 8; lime, "quick," 
 i. e. unslacked, 80; stone coal, 80. 
 
 Fruit Trees, Right Soil For, How to Plant.— I. The Soil.— 
 If the soil where an orchard is designed to be set out is not rich, it should be 
 made so before setting out, by deep culture and plenty of barn-yard manure, 
 well worked in with the previous crops. 
 
 II. How TO Plant a Tree.— Dig the hole two or three inches deeper 
 than needed ; loosen up the bottom by pick, if needed, a few inches; then put in 
 soil, the last inch or two actual surface soil, and place the tree upon it, spread- 
 ing out the roots level with their starting point at the tree, and work the fine 
 surface soil in among them, to leave no vacancies, keeping the fine fibres all in 
 their natural directions and completely covered with the soil, packing the dirt 
 as tightly as you can with the hand only, setting so that about four inches of 
 dirt shall be above the roots; and this is to be sprinkled on in a fine state, being 
 very careful that no one steps upon this loose soil, nor even to pat it, or pack 
 it with the shovel; then it will settle naturally and evenly, not incline the tree 
 more to one side than the other; and the first rain will have a chance to fill 
 any possible crevices under the roots, in the settling of the loose soil. After a 
 rain or two, mulch if you have suitable coarse manure for the purpose. — C(m- 
 densedfrom F. B. Elliott in tlie Cleveland Herald. 
 
708 DR. CHASE'S RECIPES. 
 
 3. Fruit Trees. — Trimming, Best Time, etc. — The best time ta 
 trim any fruit, or other trees, or vines, is to pinch off the buds or sprouts when 
 you see one is growing where you don't want it ; if too large to rub or pinch 
 off, use the pocket knife; and althougli in July or August is considered the 
 best time for trimming, yet branches not exceeding half an inch in diameter 
 may be trimmed off at any time when the sap is not frozen. Slill R. N. 
 Handy, in Green's Fruit-Orower, says: 
 
 "That the best time to trim apple trees is from June to August, as the 
 wounds then heal over much quicker and better than in the winter months."' 
 Good authority or corroboration. And the time to trim apple trees, is the 
 time for all fruit trees. 
 
 But Large Branches, if they ever have to be removed, but will not 
 have to be if properly trimmed from the beginning, should be trimmed off in 
 February or March, so the wound will become dry before spring growth com- 
 mences; and I would always cover a large wound with tallow, well rubbed in, 
 or a coat of grafting- wax, no matter what time of year the trimming was 
 done. 
 
 T. T. Lyon, of Coldwater, in the Michigan Farmer, tells his brother 
 farmers that "in case of very thrifty, non-bearing trees," a thorough trimming 
 in July or August will check wood-growth and encourage fruiting the next 
 season. 
 
 1. Manuring and Care of Orchards. — If the soil was, or has been 
 made rich before putting out an orchard, and mulching was done properly 
 after setting out, whether it was fall or spring planting, and the mulch, coarse 
 manure or litter was put on to extend beyond the extremities of the roots, as it 
 always should, no further manuring will be needed for two or three years only 
 as may be needed for su"h crops as are raised upon the ground; after that a 
 good, thorough manuring again over the whole surface. It is deemed of more 
 importance to mulch well soon after spring planting than fall, to prevent dry- 
 ing out the moisture from the loose dirt by the heat of summer, while in the 
 north, snow generally protects over winter; but 'tis best to do it within two or 
 three weeks after planting, if no mice are in the field, and if mice, the snow must 
 be kept well tramped down around the trees, and if the tramping extends out 
 over the mulching, 'tis likely to kill any mice nesting therein. See next receipt 
 also against mice, rabbits, etc. 
 
 I. Fruit Trees —To Protect From Mice and Borers.— "M," a 
 correspondent of the Maine Farmer, in answer to an inquiry of one signing 
 himself " Novice," ( one new in any business) says he has for ten years pro- 
 tected his trees from mice by binding a piece of birch bark around the base of 
 the tree with twine, which lasts two or three years, or until the growth bursts 
 the twine, then a new string is to be tied on again. 
 
 II. Bores— To Protect Against Borers. — Cover the lower end of 
 the bark an inch or more with dirt. Where birch bark is not plenty, other 
 barks, or why not tarred building-paper, as neither mice nor rabbits like the tar. 
 
DR. CHASE'S RECIPES. 709 
 
 Aga\n, he says, he has " never known mice to attack trees which received a 
 coat of whitewash made of quick lime (unslacked lime), and applied in the fall 
 •of the year." Put in some soap, too, as in next. 
 
 III. Fruit Trees— To Protect Against Rabbits.— Dr. Hassby, in 
 the Western Planter, protects his trees from rabbits by a wash " made from air- 
 slacked lime and soft soap, brought to the consistency of common paint, with 
 common flour paste added to make it adhere. 
 
 IV. Again, it is claimed that axle-grease and lard, equal parts, well 
 mixed and rubbed upon young trees, protect from rabbits. The rosin in it, no 
 -doubt, is offensive to them, as I know the tarred paper is. 
 
 V. Mice and Rabbits— Late Toledo Remedy Against 
 <xirdling Trees, Improved. — A few days after I had prepared these items 
 upon the care of fruit trees, I saw a report in the Blade of a meeting of the 
 Horticultural Society, of this city, horticulture having more especial reference 
 to garden culture, the word coming from the Latin Jiortus, a garden, and culior, 
 A cultivator, as Webster's " unabridged " informs us, wherein the secretary 
 advised washing the lower part of the tree with the following mixture, as a 
 protection against mice and rabbits girdling them: " Carbolic acid, 1 oz., 
 jnixed with strong soapsuds, 1 gal.; then diluted with 2 or 3 gals, of water." 
 
 The Improvement. — In place of the "strong soapsuds," the author 
 says, take one gallon of good soft soap and water, not more than one gallon, 
 mixed with the carbolic acid, one ounce. This will give the strength of acid 
 that Mr. Saunders, of the "Washington public grounds, uses on his trees, which 
 is not too strong, (see in pear blight): and it also gives a mixture more like 
 Prof. Cook's, of Lansing, or Michigan Agricultural College, against bark lice, 
 borers, and other pests, given below, insuring according to my best judgment, 
 not only an improvement, but really one of the best, if not the best application 
 which can be made against mice and rabbits, against the borers, and all other 
 pests of the trees, as it makes a wash sufficiently thick to adhere well to the 
 "bark, leaving such a body of the mixture, too, upon the tree, that neither mice 
 nor rabbits will like as food, for it is for this purpose they seek. This, of 
 course, should be applied late in the fall, before these depredators begin their 
 winter's work. See also among the receipts for sheep, a Wash to Prevent them 
 from Barking Trees . It will be as good against rabbits and mice as sheep. 
 
 Kno-wledge vs Ignorance. Their Different Results.— At the 
 same meeting above named, Capt. Nixon said : 
 
 "As a general rule, success was the result of knowledge, failure the result 
 of ignorance," which agrees well with our starting point in this department. 
 The Successful Farmers which see. Then, as the wise man says, "Get knowl- 
 edge, and with all thy getting, get understanding," for these things eradicate 
 ignorance upon any and all subjects. 
 
 Girdled Trees by Mice or Rabbits, to Restore the Bark. — 
 If a tree is not girdled entirely around, make a clay mortar, and apply a good 
 thickness by means of cloths, and you are safe. A loamy soil will do, but it 
 
710 DR. CHASE'S RECIPES. 
 
 neither, thea apply grafting-wax spread on cloth in the same way, melting to« 
 spread, covered with common mud from the road. Says a correspondent of 
 the Rural New Yorkm\ "The bark will grow again without a scar." 
 
 1. Fruit Trees, to Secure Against Bark Lice Borers, etc. — 
 Prof. A. J. Cook, of the Agricultural College, Lansing, Mich., informs the 
 readers of the Detroit Tribune, that an application of soft sc>ap to the trees the 
 first week in June, and at the same time in July, will ensure safety against the 
 borers ; and it also exterminates the bark lice, if the rough bark is scraped off 
 to ensure the soap reaching them all. 
 
 I. For the Lice, the scraping may be done earlier, and the soap, 
 diluted only enough to apply readily as a wash, but to extend to all large 
 branches, and the trees will start into new life and more active growth from its 
 application ; and, if done from the setting out of an orchard, there will be 
 little or no trouble from these pests. 
 
 II. The Borer makes its appearance about the first of June and deposits 
 its eggs upon the bark, near the ground, and another writer says, referring 
 more particularly to the peach borer, "These pests can be entirely exterminated 
 by removing a small portion of the earth from the body of the tree near the 
 roots, and filling its place with a quart of soft soap. If the borer has attacked 
 the tree this will kill him, and if not the soap will not injure the trees and the 
 borer will not get at them through the soap." 
 
 If it is good for peach trees, it is as good for apple trees, or any other. 
 Bands of cloth should be put around trees by the middle or last of June, to 
 prevent the ascending of the pest that stings the fruit, and care taken to kill 
 all that take " lodging " under the bands. 
 
 III. Fruit Trees, Plants, etc., Chloride of Lime Ensures 
 Against Grubs, Vermin, etc., on Trees and Plants. — Le Cultivateur, 
 a French journal, says: 
 
 "If chloride of lime be spread on the soil, or near plants, insects and vermin 
 will not be found near them," and adds : "By its means plants will easily be 
 protected from insect plagues by simply brushing over their stems with a solu- 
 tion of it, or sprinkling upon It has often been noticed that a patch of land 
 which has been treated in this way remains religiously respected by grubs, 
 while the unprotected beds around are literally devastated. Fruit trees may 
 be guarded from the attacks of grubs by attaching to their trunks pieces of 
 tow smeared with a mixture of hog's lard and chloride of lime, and ants and 
 grubs already in po-ssession will rapidly vacate their position. Butterflies, 
 again, will avoid all plants whose leaves have been sprinkled over with this 
 chloride of lime water." 
 
 Remarks and Directions. — This journal does not give the strength of the 
 above mixture, but one ounce of the chloride to eight of lard would be plenty, 
 no doubt, and one-half pound of the chloride to a pail of water, enough tor 
 the " solution." 
 
 IV. Examination of the Trees for the Borer, and Remedy,, 
 if They Have Entered the "Wood.— Prof. Cook advises "a thorough 
 examination of the trees in September, to ascertain whether the borer has gone 
 
DR. CEASE'S RECIPES. 711 
 
 into the wood. If he has he must be followed closely with a small wh-e, or he 
 must be dug out with a sharp kuife, making as small a cut as possible." 
 
 Remarks. — It will be remembered that the borer enters the wood a little 
 under the soil, or very near it ; and if holes are cut to get them out, as above 
 spoken of, you should apply the soap after it, and also cover the wounds with 
 dirt, or with the clay mud bound on, if much above the ground, as for girdled 
 trees, above. 
 
 Fruit Trees, Old, Mossy, and Diseased Bark to Renew.— 
 The old plan for mossy and diseased bark, was, to sprinkle on thoroughly of 
 wood ashes, but except there is moss to catch and hold the ashes, or many 
 crevices in the bark, the ashes would amount to but little — the later plan of 
 scraping and applying soft soap, reduced only to allow applying with a brush, 
 as a wash, is quicker and better, and more destructive to caterpillars and other 
 destructive insects which infest the trees ; but, lest the soap nor the ashes may 
 prove sufficient in all cases, especially in pear blight, I will give the wash as 
 used by Wm. Saunders, of "Washington, D. C, who has, or has had, charge 
 there, of the public grounds, as follows : 
 
 Pear Blight, Diseased Bark, etc., Wash for.— Put stone lime, % 
 bu. ; sulphur, 4 lbs. into a tight barrel, slacking the lime with hot water, to the 
 consistency of common white-wash, keeping the barrel covered with an old 
 piece of carpet ; and when to be applied, add carbolic acid %, oz. to each gal. 
 of the wash. He applies it early in spring to the body and large branches ; but 
 thinks it would be better if applied later, or about the first of June, when 
 borers, caterpillars, etc., appear. And if any diseased bark, he scrapes off 
 or cuts off all that can be done readily. 
 
 Remarks. — This w'as reported to the Norfolk, Va., Horticultural Society, 
 and spoken of highly for pear blight by G. B. Leighton, and it has also been 
 recommended by others in the same favorable manner. 
 
 The Oermantown Telegraph, however, speaks very highly of the ashes 
 process to clean off old scaly and deadened bark, and also as being destruc- 
 tive to all insects infesting pear or apple trees. So let each person please 
 himself. But if I was going to use the ashes I should make a wash of 
 them, and put on, and not wait for rains to do the work, after having 
 sprinkled them on dry, as recommended. 
 
 Barren Trees, Remedy for — Let it be remembered that barren soil 
 makes barren fruit trees. As it is not possible to grow fruit from the same 
 soil every year unless a supply of manure, ashes, lime, bone-dust, and stable 
 manure, is properly composted, and applied every other year in sufficient quan- 
 tities at least 3 to 4 bush, to each tree, according to the size, and therefore the 
 distance the roots extend, the larger share being out over the extremities of the 
 roots, where the smaller fibres or suckers are. I do not mean growing sprouts 
 called suckers, but the fibers of the roots which suck up the nourishment and 
 thus help to make the fruit as well as add to the growth of the tree, foliage, 
 etc. These roots and fibres often extend 8 to 10 feet from the tree, and at this 
 
712 DR. CHASE'S RECIPES. 
 
 outer point is the place for the largest portion of the fertilizers to be spread: 
 Feed your fruit trees where the fibers of the roots are. 
 
 Swamp Muck, Lime and Ashes, a Valuable Manure for 
 Fruit Trees. — " Lucky is he," says a writer, who owns a reclaimed swamp 
 of muck, for he goes on to say, " If this is thrown out in a heap and mixed 
 with lime it forms a stimulant to fruit trees which cannot harm, but never fails 
 to invigorate in a wonderful manner, etc., to which I would say, use ashes also 
 with the lime, in about equal proportions, and as freely as you can afford it^ 
 to be mixed between layers of the muck, in filling up. In the end, to be finely 
 mixed before applying. 
 
 Ashes— Their Value in Orchards and Garden.— A gardener 
 realized the value of ashes to be so great in the garden and orchard that he 
 recently recommended, through the Rural JSew Yor/cer, that even the trim- 
 mings from apple trees, as soon as dry enough, with all weeds and other rub- 
 bish, be burned "for the fertilizing matter they contain." He gives a case 
 where the trimmings of an orchard and the rubbish about had been burned, 
 and the ashes put upon the outer roots of the trees to then- great advantage, 
 and squashes grew in great abundance on the ground where they were burned; 
 and for experiment "a hill was planted ten feet off, manured with a small 
 quantity of the ashes, and another with horse manure. The hill with the ashes 
 grew three times as great as the otlier, and was twice as productive." Cer- 
 tainly a fair test. 
 
 Remarks. — The immortal Liebig, many years ago, pointed out the im- 
 portance of potash to the soil for grain, tobacco, hemp, etc., and from this 
 time on, the enterprising farmer has been using it more or less, according to 
 his convenience of obtaining it, and means to purchase with, etc., until now, 
 lime, ashes, and the nitrate of soda from South America, plaster, phosphates, 
 etc., all come in to give a full supply. So fully was the editor of the Scientifie 
 American long ago satisfied of the importance of potash, lime, etc., for renew- 
 ing the growth of old fruit trees, he gives us an experiment of his as follows. 
 He says: 
 
 "Some twenty-five years ago, we treated an old hollow pippin apple tree 
 as follows: The hollow, to the height of 8 feet, was filled and rammed with a 
 compost of wood ashes, garden mould and a little waste hme. The filling was 
 securely fastened in by boards. The next year the crop of sound fruit was 16 
 bushels from an old shell of a tree that had borne nothing of any account 
 for some time. But the strangest part was what followed. For seventeen 
 years after filling, the old tree continued to flourish and bear well." 
 
 Remarks. — Thus it appears, it makes no difference whether the potash 
 in the ashes, with the lime, reach the tree through its roots or by absorp- 
 tion from the hollow of the old, rotting and decaying body. It has also 
 been abundantly proved that even by putting a mixture of wood and coal 
 ashes alone around the stems or trunks and roots of fruit trees, vines, cur- 
 rant and other fruit bushes, in early spring, has generally greatly benefited 
 apples, peaches, grapes, etc., both in quality and quantity, ' and the trees, 
 shrubs, vines, etc., last and bear much longer for it. Then, as it pays, la 
 Jill points let it be done properly, and at the right time — "early spring." 
 
DB. CHASE'S RECIPES. 713 
 
 Pota,sh— Its Value as a Maniire for Fruit Trees, Crops, Etc., 
 and in What it is Found. — The foregoing has sufficiently shown the 
 Talue of potash as a manure for orchards, so I need only say it is equally 
 valuable for all crops; and now it remains only to show in what it is 
 found. The fact is, nothing grows in the line of fruits nor crops, which 
 does not contain it, and need its return, to keep up a supply. The potash 
 of commerce is made from wood ashes; and grass, grain crops, and conse- 
 quently all straw and weeds, leaves, barn-yard manure, roots, and fruits of all 
 kinds, contain it; so any one can see that all these things which have passed 
 the point of usefulness as food, etc., should find their way into the compost 
 heap or manure pile, so that at the proper time, they, with the potash they con- 
 tain, may be returned to the soil. 
 
 Pear Culture— Great Success in — Applicable to All Other 
 Fruit. — A Mr. Quinn, at Newark, N. J,, has a large pear orchard, in which 
 lie had been so successful, the editor of the Horticulturist paid him a visit the 
 last of August, recently, to ascertain by what means he had been more success- 
 ful than others. He found ' ' the ' standards ' were full to overflowing, and the 
 * dwarfs ' so over-abundant as to need support," and continues: " Mr. Quinn's 
 success in pear culture has been due to three points only: 
 
 I. '* He cultivates his orchard constantly, permits no other crop to grow 
 tetweeu, and allows no grass nor weeds to be seen, and mulches heavily in 
 time of fruiting. 
 
 II. "He prunes in early summer and winter, carefully, and has thus 
 built up an orchard of splendid shape, healthy limbs, and able to bear any 
 leasonable amount of fruit without strain. 
 
 III. "He takes especial pains with packing, always using clean, new 
 ialf-barrels, assorts into even grades, and packs solidly and handsomely." 
 
 Remarks. — The foregoing points are all of the utmost importance, in the 
 cultivation of any fruit crop whatever, except perhaps, as apple trees are 
 planted considerably farther apart than pears or plums for a few years at least 
 other suitable crop may be cultivated between the rows, but never to the injury 
 of the roots, and especially never galling the trees with the whiffletrees. 
 Attention to all the above points and the various items previously given, no 
 one need fail of being a successful horticulturist, where the market justifies 
 its undertaking. 
 
 Plum Trees. The Well-known Remedies Against the Ciu*- 
 culios, Insuring' a Full Crop of Fruit. — Ever since 1832, when an old man 
 by the name of David Thomas told his neighbors to "jar their plum trees and 
 <;urculios on sheets, and destroy them," a few persons have practiced this plan 
 •and have had good crops of plums ; still, very many people will not take this 
 trouble; let all such put their chicken coops under their plum trees like Daniel 
 Billig does, and get crops that require propping up from their heavy loads ; or 
 like Peter Myers, make a pen of one length of boards under each plum tree, 
 and put two pigs in each pen, who also had to prop his trees to prevent their 
 breaking down with plums. These were Illinois men, and their nam?** got 
 
714 DR. CHASE'S RECIPES. 
 
 into tu« pcii;er3 by a report of J. D. Piper to the Horticultural Society of that 
 State. 
 
 II. A French gentleman, not many years since, had large orchard* 
 surrounding his mansion, among them about three acres in plums, from which 
 although blossomuig finely, he got no fruit ; he therefore fenced it up for a- 
 chicken yard, leaving the trees for shade ; but the very next year he was pro- 
 foundly astonished by having a very large and abundant yield of plums, ac- 
 tually breaking down many brancheii. 
 
 III. An Old and successful fruit grower reports that to "plant tansy at 
 the roots of the plum trees, or by hanging branches of the plant on the limbs of 
 trees, you will not be annoyed with the curculio." And claims it is the most 
 successful curculio preventive he has ever tried. Then why not good about other 
 fruit trees ? Still 1 do not see that it can be grown about the roots and allow 
 cultivation. I can, however, see that it wovild be quite a mulch in itself, as it 
 grows abundant on good soil, and will mat down considerably. Then let no 
 one further doubt, but follow one of these plans best suited to his convenience 
 and, like these men, have a full yield of fruit. That it may be so, is the rea- 
 son I have given these short accounts of past successes. 
 
 Quinces. Their Successful Cultivation. — Many persons put their 
 quince trees, or "bushes," as more generally called, iu the dr^'est and most 
 out-of-the way place they can find, then let them take care of themselves, i. e., 
 they receive no cultivation at all, grass and weeds reigning supreme. But the 
 quince is a native of the sea shore, and although it does not need a wet soil, 
 yet it does require a moist but porous, else a well-drained soil ; and to keep up 
 its natural demand for a saline, or salt-loaded atmosphere of its sea-coast na- 
 tivity, must not only be as well cultivated as Mr. Quinn's pear orchard above, 
 but must also have a supply of salt, broadcast, as far as the roots extend. To 
 a full-grown tree or bush three or four quarts will not be too much. The 
 principal points aOove are from Dr. Sylvester, of Lyons, N. Y., through the 
 Prairie Farmer, but my own knowledge and observation tells me the same 
 things. 
 
 Shade Trees, "Where to Plant. — Shade trees are usually planted too 
 near the house, and also too near each other, making the rooms dark and 
 damp, especially so if evergreens; nothing more out of place than large ever- 
 greens on the sunny sides of a house, but a few rows of them and other suita- 
 ble timber groves on the north side make excellent wind-breaking protection 
 for house, barn, sheds for stock, etc. It is well to have plenty of shade trees 
 about, but set the more open topped on the east and south, the dark evergreen* 
 on the west and north, where none, or not enough, are yet provided. 
 
 Forest Trees, Planting in the West, a Success. — I see it stated 
 iu the American Messenger, for January, 1885, that Messrs. Douglas & Son, 
 near Ft. Scott, Kansas, finding that 600 acres they planted with forest trees 
 are a complete success, are planting 500 acres more. Before next April they 
 will have 1,360,000 trees planted. 
 
DR. CHASE'S RECIPES. 715 
 
 Remarks. — Others can do it as well as they ; and if they do not wish to put 
 out as many, can put out enough to break the winds from their houses, barns, 
 sheds, etc., and soon have enough for their home use, for fence posts, fuel, etc. 
 And as anyone who desires to put out trees would be likely to inquire, " what 
 shall I put out ?" I will name a few kinds that have done well in the west, and 
 show also what may be expected to be their growth in 10 to 20 years. 
 
 Hardy Trees, Rapidity of GroAVth, etc. — The following varieties, 
 all things considered, are the best for general cultivation in the North-west: 
 
 Cottonwood, soft maple, silver poplar, black cherry, ash-leaved maple, 
 catalpa, black walnut, and white walnut. H. C. Raymond, of Council Bluffs, 
 Iowa, states that the following named varieties, planted when one foot in 
 height, attained the following diameters and heights when ten years of age : 
 
 Cottonwood, Diameter, 9 inches. Height, 35 feet. 
 
 Soft Maple " 8 " " 30 " 
 
 Silver Poplar " 9 " " 30 " 
 
 Black Cherry " 6 " " 28 " 
 
 Ash-leaved Maple " 5>^ " " 27 " 
 
 Catalpa " 6 " " 25 " 
 
 .Black Walnut " 5 " " 20 " 
 
 Butternut " 5 " " 20 " 
 
 Hon. Suel Foster, of Muscatine, Iowa, reports the following as the growth 
 of the varieties named twenty years, after transplanting ; 
 
 Soft Maple Diameter, 16 inches. Height, 35 feet. 
 
 Hard Maple " U]4 " " 20 " 
 
 Black Cheny " 11 " " 40 " 
 
 The chestnut, twenty-four years from seed grew to be 10 to 16)^ inches in 
 diameter and 30 to 39 feet in height. The European larch, ten years, trans- 
 planted, attained a diameter of 4 to 713 inches, and were 20 to 30 feet in 
 height. 
 
 The Osage orange south of the north line of Missouri, the Prairie Farmer 
 thinks is the quickest to give fence posts, and that they are more durable than 
 any other, easily cut and split when green, but very hard when dry. Grape- 
 vine posts of this timber, perfectly sound after 14 years' use, and some poles of 
 it of 4 to 5 inches in diameter lay the same length of time under the ledge and 
 yet perfectly sound. They think it admirably adapted for farm timber and 
 farm fuel all over the west and southwest, not too far north, of any other. 
 For felloes of wheels it outsets 4 to 1 the best white oak, and valuable for all 
 purposes that hard wood can be put to. Probably no timber is equal to the 
 black walnut when large enough for sawing; and the hard maple for making- 
 one's own sugar, as they may be tapped by boring when 6 to 10 inches in 
 diameter. The chestnut makes splendid rails, and furnishes a salable nut, if 
 the children can spare them. Now let each one judge for himself according 
 to his situation and his wants. 
 
710 DR. CHASE'S RECIPES. 
 
 Labels for Trees, Wood VeryDurable.— Make nice smooth strips 
 
 of thin board, with a hole in one end for copper wire; then soak the strips in 
 strong copperas water and dry them; then soak again in lime water, after 
 which, write the name upon them and attach to branches with wire, loosely. 
 Soaking in the two mixtures forms a gypsum, which is almost insoluble, and 
 therefore very durable. — Report of Horticultural Society, of Berlin. 
 
 Remarks. — The report claims that the same processes of soaking twine, 
 or netting would make them very durable, but as the proportions were not 
 given, experiment would have to settle that, not to get the solution so strong as 
 to rot the goods. For the wooden labels, it matters not how strong, if a 
 pound to a bucket of water, so much the better, but one-fourth these amounts 
 would be as "strong" as I should try them on netting, or twine for netting. 
 
 Zinc Labels for Marking Trees, Plants, etc., to Write Name 
 "with. Pencil or Ink. — ThQ Horticulturist S2ij& : "The best labels for trees 
 or plants may be made by writing with a lead pencil when moist upon slips of 
 zinc, and attaching with a copper wire." Although the Country Gentleman 
 claims "this writing will last for years," yet I think it cannot show very 
 plainly, and hence give the following : 
 
 Ink for Zinc Labels, for Trees, Plants, etc.— Take by weight, 
 verdigris, 2 parts, say drs. ; sal ammoniac, 1 dr. ; water, 30 drs. 
 
 Directions. — Rub the powders in a mortar with a little of the water at 
 first. Then adding all, bottle and keep corked up to prevent the ammonia 
 from escaping. Write upon the strips of zinc with a quill pen, shaking often 
 while writing. Some attach the zinc labels by cutting one end narrow, then 
 bend it around a limb. Others with copper wire. This ink makes a black 
 mark that will show plainly, and also be durable. 
 
 Fall Planting Best for Raspberries, Blackberries, Currants 
 Gooseberries, Grapes, etc. — The Fruit Recorder tells its readers that all 
 of the above-named fruit "set out in the fall, even in October, before the leaf 
 drops, will make double the growth and double the fruit the next year than 
 if planted in the spring " I recommend its early setting, that the fall rains 
 may settle the dirt nicely about the roots so they begin their growth with the 
 opening of spring, " even throwing out rootlets in the fall," mulching before 
 freezing with litter of any kind, manure, tan bark, sawdust, inverted sods, hay 
 or straw,— over each hill— and they will come out all right in the spring, and 
 begin to grow as soon as frost is out, scarcely a plant failing. 
 
 Remarks.— There isn't a doubt about it. And it is believed by the author 
 that fall planting of fruit trees must be found equally advantageous, in being 
 more likely to live and also to thrive better generally. And now, as we began 
 this department with " The Successful Farmer, What he Does Not and What 
 he Does, Applicable to All Business Men," we will close it with : 
 
 The Happy Farmer, How He Does His Work, Equally Ap- 
 plicable to All Laborers, and to Everybody.— The following 
 thoughts have more reference to the spirit in which work is best done, than to 
 the way, physically, of doing it. Carlyle says : 
 
DR. CHASE'S RECIPES. 717 
 
 "Give us, O, give us tlie man wlio sings as his work ! He will do more 
 in the same time — he will do it better— he will persevere longer." 
 Another writer makes short work of it in the following couplet : 
 " Whistle and hoe, sing as you go ; 
 Shorten the row by the songs that you know." 
 
 Another thinks it important to "push things" "in life's earnest battle," 
 as well as in war ; and also shows us that those "only prevail," or come off 
 final victors, who " never say fail," by the following stanza : 
 " Keep pushing! 'tis wiser than sitting aside. 
 And sighing and watching and waiting the tide ; 
 In life's earnest battle, they only prevail. 
 Who daily march onward and never say fail." 
 
 No matter how distasteful any particular kind of work may be, in the 
 beginning, if it is taken up with a feeling that one has got to " Hoe his own. 
 row," and that although there maybe some other kind of work that would 
 suit better ; yet, as this is all that offers for the present, I am going at it as I 
 would if I loved it. Of such, a writer says : 
 
 " Who loves his work and knows how to spare. 
 May live and flourish anywhere." 
 
 Then all I have further to say is, go at whatever you have to do with 
 cheerfulness, "sing," or "whistle," as suits you best; but be cheerful, any- 
 how ; "push things" whenever they need pushing ; never allow a thought of 
 •'giving up the ship," and you will soon love your work, and must " flourish" 
 — succeed— almost "anywhere," and at almost anything, because entered upon 
 with a "determination to conquer " be you farmer, laborer, or business man, 
 boy or girl, man or woman, in the nature of things you must succeed. 
 
MEOHANIOAL. 
 
 1. BRASS, TO CLEAN. — Nitric acid, 1 part; sulphuric acid, }4. part; 
 <half as much) in a stone jar. Dikections. — "Have ready a pail of fresh water, 
 and a box of sawdust. Dip into the acid (or swab on), then into the water (or 
 swab on), and rub with the sawdust. A brilliant color is immediate. If 
 things are greasy, first dip into a strong solution of potash or soda (or swab on), 
 to cut the grease. It is used at the U. S. arsenals, and considered the best in 
 the world. 
 
 2. Ho^w to Clean Brass, Copper, Tin, etc. — The following mix- 
 ture will be found the best thing for cleaning brass, copper, tin, stair-rods, 
 taps, and even windows, and it is quite worth the trouble of making : Whit- 
 ing, pulverized rotten stone, and soft soap, each 1 lb. ; vinegar, 1 cup, and as 
 much water as makes it a thick paste; spirits of turpentine % pint. Direc- 
 tions. — Let it boil fully 10 minutes, and when nearly cold, add the turpentine, 
 and store in wide-mouthed pickle jars of glass or stoneware. When to be 
 used, put a very little of it on a rag, and rub the article until it becomes 
 bright. Polish with a soft leather dipped in powdered bath-brick. Unless 
 bath-brick is used, it soon tarnishes. 
 
 3. Brass, the Dirtiest, to Clean Very Quickly.— Finely rubbed 
 bichromate of potassa, mixed with twice its bulk of sulphuric acid, and an 
 equal quantity of water, will clean the dirtiest brass very quickly. 
 
 4. Another. — Clean brass with a paste made of oxalic acid, 1 oz. ; rot- 
 ten stone, 6 oz. ; and enough whale oil and spirits of turpentine, in equal quan- 
 tities to mix. 
 
 5. Stained Brass, Silver, etc., to Clean. —Whiting wet with 
 aqua ammonia will clean stains from brass and silver, and is excellent for 
 polishing door knobs, of brass, or silver, faucets, fenders, rods, etc. 
 
 Remarks. — All the foregoing are good, so take your choice of such as you 
 can obtain the handiest. 
 
 1. Steam Pipes to Cover, to Prevent Lose of Heat. — Coal 
 ashes 4 parts (qts. or bushels, no matter what the measure), sifted through a 
 riddle 4 meshes to the inch; calcined plaster (of Paris), wheat flour, and fine 
 dry clay, each 1 part (1 measure of each of these are used to 4 of ashes.) 
 
 Directions— Mix ashes and fine clay together (with water), to the thickness 
 of thin mortar, in a mortar- trough ; mix the calcined plaster and flour together 
 dry, and add to the ashes and clay mortar, as you want to use it; put it on the 
 pipes in two coats, according to the size of the pipe. For a 6-inch pipe, 1st 
 coat IX inches thick, the 3d coat about % inch. Afterwards finish with a 
 
 718 
 
DB. CHASE'S RECIPES. 719 
 
 hard finish, same as for a room. About 2% hours will be required to set, on a 
 hot pipe. 
 
 2. Steam Pipes, Protection EflBcient and Cheap.— A mechanic 
 reports through the Detroit Post and Tribune, a little different from the above, * 
 you will see, using hair and leaving out the flour. He says: "One hundred 
 lbs. of clay are mixed with water, and 100 lbs. of fine ashes added and well 
 kneaded, then mix with 1 lb, of hair. This mixture is well incorporated and 
 allowed to stand until needed to use. Just before using, 10 lbs. of ground 
 plaster of Paris are mixed with it. The mixture, of course, soon sets, and 
 cannot be kept over 12 hours after the plaster is added." 
 
 Remarks. — The clay should, no doubt, be dry, then made fine, else allow- 
 ance made for the moisture in it; and this latter make no distinction as to ashes, 
 whether wood or coal. I think cleanly sifted coal ashes preferable. The plas- 
 ter of Paris, it will be seen too, is not calcined (dried in a hot kettle.) If so 
 <ione, it sets quicker, which is its only advantage, and it may be an advantage, 
 sometimes, not to have it set too quick. The hair, I think, a decided advan- 
 tage, but it should be thoroughly whipped. If good for pipes, it must be 
 <?qually good for boilers. 
 
 "Zincing Ii'on "—"Without a Battery.— " The following" is an 
 excellent and cheap method for preventing iron articles, exposed to the air, 
 from rust. They are to be first cleaned by placing them in open wooden 
 vessels, in water, containing % to 1 per cent. (" ^i to 1 per cent.," means % to 
 to 1 pt., or part, to 100 pts. or parts, in the "wooden vessel" of water), of 
 common sulphuric acid, and allow thera to remain in it until the surface 
 appears clean, (bright) or may be rendered so by scouring with a rag or wet 
 sand. [This may be done in a revolving cylinder by machinery.] According 
 to the amount of acid, they may require to remain in from 6 to 24 hours. 
 [Then, if time is of any account, use more acid, up 5 or 6 per cent.] Fresh 
 acid must be added according to the extent of use, and the amount of liquid; 
 and when this is saturated with the sulphate of iron (the rust of iron from the 
 articles being cleaned) it must be renewed. After removal from this bath 
 ("wooden vessels,") the articles are rinsed in fresh water and scoured until 
 they acquire a clean metallic surface (become "bright," as above remarked); 
 and then they are to be placed in water, in which a little slacked lime has 
 been stirred, and kept there until the next afternoon. When thus freed 
 from rust, they are to be coated with a thin film of zinc, while cold, by 
 means of chloride (more commonly called muriate) of zinc, which is made 
 by filling three-fourths full a glazed earthen vessel with muriatic acid, then 
 adding zinc cUppings (little pieces of zinc) until effervescence ceases. 
 
 [Effervescence is shown by the rising of bubbles; when these stop rising, 
 it has dissolved all the zinc it will cut, is saturated, as chemists say, and 
 is then called muriate of zinc, and is the same as tinners use upon their 
 «eams before applying solder.] 
 
 " This liquid (muriate of zinc) is now to be turned off from tlie undis- 
 solved zinc and preserved in glass vessels. 
 
720 DR. CHASE'S RECIPES 
 
 " For use, it is poured into a sheet zinc vessel, of suitable size and shape 
 for the objects or articles to be zinced, and about l-30th part of its weight of 
 finely powdered sal ammoniac is to be added. The articles are to be immersed 
 in this ("cold," as above mentioned), and a scum of fine bubbles forming on 
 their surface in from one to two minutes, indicates the completion of this part 
 of the operation. The articles are next drained so the excess may flow 
 back into the vessel. The iron articles are thus coated with a thin film of 
 zinc, and are to be placed on clean sheet-iron plates, heated from beneath, 
 until perfectly dry, and then dipped piece by piece, with tongs, or other 
 means, into very hot, though not glowing molten zinc, for a short time, 
 until they acquire the temperature of the melted zinc, into which they are 
 being dipped. They are then removed and beaten, or tapped lightly, to 
 cause any excess of zinc to fall off, while yet hot." 
 
 Nickel Plating, Without Battery.— "To a dilute solution of the 
 chloride of zinc — 5 to 10 per cent. — (5 to 10 lbs. to 100 lbs. of water) — enough 
 sulphate of nickel is to be added to give the solution a decidedly green 
 color, and it is then to be heated to boiling in a porcelain vessel. The 
 heating makes the solution cloudy, but does not injure it. The articles to be 
 nickel plaited are to be carefully cleaned of rust or grease, (see 1st receipt 
 above for cleaning brass), and then suspended in the solution from 30 to 60 
 minutes, the bath being kept at a boiling temperature. When the articles are 
 observed to be uniformly coated, they may be removed, washed in water, 
 in which a little chalk is suspended, dried, and finally polished with chalk, 
 or other suitable material." 
 
 Remarks. — This discovery is credited to a Prof. Slatba, and will be 
 found valuable. Precipitated chalk is very fine, but rotten stone, as in 
 some of the above receipts for polishing brass may be found preferable. 
 Zincing is done mostly on small cast-iron articles, while this nickel-plating 
 is used on a finer class of goods. 
 
 Silver Plating, With a Battery.— 1. Dissolve 1 oz. of pure silver 
 Gike old coin) in nitric acid, by pouring the acid upon the silver until all is 
 dissolved— perhaps 4 ozs. of acid to cut 1 of silver— then dissolve salt in soft 
 water until very strong; now pour of this salt water into the acid and silver 
 until all the silver sinks to the bottom, scientists say, until all is "thrown 
 down;" then fill the jar or bottle with soft water, shake up, and let settle; 
 then pour off carefully, and fill again and again, for three times, shaking well 
 each time, or until there is no acid or taste of acid left. This, if carefully 
 done, without waste, gives you 1 oz. of silver in fine powder. 
 
 2. In a suitable jar or dish, dissolve cyanide of potassium, 6 ozs. in soft 
 rain water, 2 qts., into which put the silver powder, which will be dissolved 
 therein, and this constitutes the plating solution. 
 
 3. In this solution tbe articles to be plated are to be suspended upon a 
 silver hook. And in this solution must also be suspended a plate (generally in 
 sheet form) or piece of pure silver, with about as much surface as there is 
 surface to the articles to be plated, as it is necessary to keep the strength of 
 
DR. CHASE'S RECIPES. 721 
 
 the solution up to this standard — the silver, therefore, that is deposited upon 
 the articles being plated, dissolved off of the "plate, sheet, or piece of pure 
 silver," as it is deposited upon the articles — the solution remaining full strength 
 and ready for continued use. Of course the " battery " is connected with this 
 " plating solution." 
 
 Remarks. — The battery used is the same as used by telegraphers, who will 
 instruct one how to prepare and " connect " it. All articles to be plated must 
 be freed from grease with a solution of potash or soda, as in the above pro- 
 cesses. This is from a friend in Ann Arbor, whom I know to be reliable from 
 over 25 years acquaintance. 
 
 Steel— To Temper Very Hard. — " Take water, 2 measures — no mat- 
 ter what size — wheat flour, J^ measure, and 1 of common salt. 
 
 Directions. — Mix into a paste ; heat the steel to be hardened enough to coat 
 with the paste — by immersing it in the composition — after which heat it to a 
 cherry red and plunge it in cold, soft water. If properly done, the steel will 
 come out with a beautiful white surface, and very hard." 
 
 Remarks. — It is said this is the process by which Stubbs' piles are tempered, 
 which are recommended below, for drilling glass. 
 
 1. Steel and Iron Machinery— To Keep Prom Husting. — 
 
 Powdered camphor gum, % oz. ; lard, 1 lb. ; a little black lead. 
 
 Directions. — Dissolve the gum in the lard by heat; remove the scum, stir 
 in just black lead enough to give an iron shade. Rub this over cleaned steel or 
 iron machinery of any kind, and leave on 24 hours; then rub with a soft linen 
 cloth, and it is safe from rust for a long time. 
 
 Iron or Steel Varnish— To Prevent Rust.— Rosin, 120 parts (drs., 
 ozs. or lbs.); gum sandarach, 180; gum lac (shellac), 60; spirits of turpentine, ' 
 120; and alcohol, 180 parts. 
 
 Directions.— Pulverize the three first articles and melt together; and 
 gradually (and carefully, to kvoid taking fire), add the turpentine, continuing 
 the heat until all are again dissolved (if they harden) in the turpentine; 
 then add the alcohol, and filter through a fine cloth (muslin) or thick filtering 
 paper, bottle and cork for use. — Manufacturer and Builder. 
 
 Remarks. — The straining or filtering indicates its intention for fine articles; 
 without it, it would do for outside railings, or ornamentation; and if desired black, 
 for iron balustrades, fence, etc., add a little fine lamp-black, which will adapt 
 it to such work, and look very nicely. See also Black Paint. How to Make 
 for Iron Work. 
 
 3. Steel— Rust Upon— To Remove.— Cover the steel for a couple 
 of days with sweet oil; then with finely powdered unslacked lime (known as 
 "quick" lime), rub the steel until all the rust is removed; re-oil to prevent 
 further rust. — Indian Domestic Economy. 
 
 2. Another plan, is, to place the rusty article in a bowl of kerosene, 
 else to wrap the steel in a cloth well wet with kerosene, and let it remain 24 
 hours, or more; then scour the rusty spots with brick dust. 
 
 46 
 
722 DR. CHASE'S RECIPES. 
 
 Remarks. — If brick-dust is used, bath or bristol brick would be best, but 
 the powdered unslacked lime would be better than either, as it has an active 
 power in itself of removing rust, and if time cannot be given, this powdered 
 quick-lime, and the sweet oil or the kerosene, will remove it in a few 
 minutes, by thorough rubbing; so will it with ammonia. Always apply oil, or 
 some of the oily mixtures, at the last, to prevent the rust from deeper penetra- 
 tion. 
 
 4. Steel Dinner Knives, Rust to Remove.— Cover the steel 
 with sweet oil, well rubbed in; let them remain 48 hours, and then using un- 
 slacked lime, finely powdered, rub the knife till all the rust has disappeared. 
 
 Remarks.— 1 should not like to go without my meals while this process 
 was going on ; hence I should let them lie over night only, and risk the job at 
 that. 
 
 5. Steel Apparatus, and Fine Instruments, to Preserve 
 Their Polish, by Preventing Rust— Prof. Olmsford, of Yale Col- 
 lege, says : "This is done effectually, by melting slowly together, lard, 6 or 8 
 oz., and rosin, 1 oz. ; and stirring till cool. It can be wiped off nearly clean, if 
 desired as in a case of knife blades, or it can be thinned with coal oil, or ben- 
 zine. The surface should be bright and dry, when applied, as it does not pre- 
 vent oxidation (rusting) already commenced." 
 
 Remarks. — If any spots of rust, remove first with the sweet oil and piece of 
 quick lime, as below. And remember there must be no salt in the lard. 
 
 e. steel, or Iroa Buckles, Jewelry, etc., to Clean.— Take a 
 piece of unslacked lime, free from grit, or hard specks, and touch it to sweet 
 oil, then rub them with it, and finish with chamois or buckskin. For orna- 
 mental jewelry, see next below. 
 
 1. Jewelry, Ornaments, G-old Chains, etc., to Clean.— Wash 
 in soap suds; rinse in dilute alcohol (half water, half alcohol), and lay in a box 
 of dry sawdust to dry; then rubbing with the sawdust, is a nice way to clean 
 such goods. 
 
 2. Gilded Washed, or Plated Jewelry, to Clean.— Henry M. 
 M. Morrison, of Wis., says : " The work of cleansing gilt articles is a delicate 
 task, but they may be cleaned by rubbing them very gently with a soft sponge 
 or brush, dipped in a solution of borax, % oz., to water, 1 lb., (a pt. is a lb. 
 the world around); then rinsing in pure water and drying with a soft linen 
 rag." 
 
 3. Another.— To clean gilt jewelry, put cyanide of potassium, 1 oz. to 
 boiling water % pt., and when cold, add aqua ammonia, % oz., and alcohol, 1 
 oz., brash gently the articles with this compound. Rinse and dry with a cloth, 
 chamois, buckskin, or sawdust as in No 1, above. 
 
 i?fmrt?-fo.— Cyanide of potash is poison, so don't let children drink it nor 
 get it into a sore spot in using it. 
 
 4. Silverware, to Keep it's Original Luster.— The proprietor 
 of one of the oldest silverware houses in Philadelphia says: " Housekeepers 
 
DR. CHASE'S RECIPES. 723 
 
 ruin their silverware by wasliing it in soapsuds, which destroys the original 
 luster, and makes it look like pewter. When it needs polishing, he says: take 
 a piece of soft leather (chamois) and whiting and rub hard. 
 
 Remarks. — When, of course, never use soap in cleaning it, but take the 
 following : 
 
 5. Silver"ware, to Wash. — "Put aqua ammonia, 1 tea-spoonful to 
 very hot water, 1 pt., and wash quickly with a small soft brush, kept for the 
 purpo«c only, and dry with a clean linen towel ; then rub very dry with cha- 
 mois. Washed in this manner silverware becomes again brilliant, and requires 
 no polishing with any of the powders, or whiting usually employed, and lasts 
 much longer. 
 
 Remarks. — Nothing could be more sensible, still the following is also 
 sensible : 
 
 6. Silverware, Knives and Forks, Tin, etc., to Brighten after 
 •Cleaning. — Put the finishing touch to them by rubbing with old, dry news- 
 paper. It is a fine polisher. Some of these receipts are quite domestic, but 
 
 ' still they are equally mechanical. 
 
 Silvering Powder. — Chloride of silver, 1 dr.; potassa alum, 2 drs.; 
 -common salt and cream of tartar, each, 1 oz. 
 
 Directions. — First dip the article to be silvered into a strong solution of 
 salt in water, then rub with the powder ; wash and dry with a soft cloth, and 
 polish with any of the above plans. 
 
 Remarks. — Druggists in small places may say there is no " potassa alum," 
 but there is, and also " ammonia alum." 
 
 Zinc, to Clean. — Take sulphuric acid, 1 oz.; water, 2 ozs. 
 
 Directions. — Wash quickly with the mixture, rinse immediately with 
 warm water, wipe dry with a cloth, and polish with whiting, brightens it 
 nearly eqaal to new. 
 
 Soldering German Silver. — To solder German silver, pour out some 
 spirits of salt into an earthen d'.sh, and put a piece of zinc in it. Then scrape 
 the parts clean that are to be soldered, and paint over with the spirits of salt. 
 Next put a piece of pewter solder on the joint and apply the blow-pipe to it. 
 Melt five parts of German silver and four parts of zinc into thin cakes, then 
 powder it for solder. — Rural New Torker. 
 
 Remarks. — The phrase, "spirits of salt," is the old name for muriatic acid, 
 as now called ; and all the zinc should be put in that the acid will dissolve ; 
 then it is called " muriate of zinc," which is what is to be put on. Where he 
 says, " Then scrape the parts clean that are to be soldered, and paint over with 
 the spirits of salt." This "muriate of zinc" is the proper "flux," or solution 
 for all soldering. See Soldering Cast Iron, next below, calling for the "mu- 
 riatic acid." It should be kept corked and away from children, as it is 
 poisonous — eats or destroys clothing, as well as flesh, hence apply with a swab. 
 
 2, Soldering Oast Iron. A paper called the Engineer says that 
 Soldering cast iron is generally considered to be very difficult, but it is only 
 
724 DB. CHASE'S RECIPES. 
 
 a question of thoroughly making bright the surface to be soldered, and using 
 good solder and a clean swab, with muriatic acid. 
 
 Remarks. — The muriate of zinc is the article to use in this, as in all other 
 solderings. 
 
 Glass Globes, to Clean. — If the globes are much stained by smoke, 
 soak them in tolerably hot water with a little washing soda dissolved in it, then 
 put a tea-spoonful of powdered carbonate of ammonia into a pan of lukewarm 
 water, and with a tolerably hard brush wash the globes till the smoke stain 
 disappears ; rinse in clean, cold water, and let them drain till dry. They 
 will be quite white and clear. 
 
 Remarks. — Aqua ammonia, which is more likely to be in the house, will 
 do as well, but a tea-spoonful of either is not enough for a " pan of water," 
 but only for a pint of water or one quart at most. 
 
 1. "White Paint, to Clean. — Take a small quantity of fine whiting 
 on a damp piece of flannel ; rub gently over the soiled surface and the effect 
 will almost equal the original purity. 
 
 Remarks. — See the next receipt for washing off, if needed. 
 
 2. Oil-Painted Surfaces, to Clean. — Take a piece of soft flannel, 
 put it in warm water, and squeeze it till it feels dry; next dip gently on to some 
 very finely pulverized French chalk, and rub the painted surface with the flan- 
 nel ; the effect will be the removal of all dust, greasy matter, and dirt ; the 
 surface is next washed with a clean sponge and water, and dried with a piece 
 of wash-leather. This method does not injure the paint like soap, and pro- 
 duces a very good result. 
 
 Remarks — Wash-leather is split sheepskin, prepared as chamois, and used 
 for the same purposes, very properly, too, because much cheaper. 
 
 Tracing Paper, to Make. — To wet common drawing paper, or any 
 other kind, with benzine, it becomes transparent immediately, and can be 
 placed over a drawing, or picture, to be transferred, by tracing with a pencil, 
 ink, or water-colors, which will not spread nor run upon its surface. This is 
 condensed from the Engineering and Mining Journal, and may be relied upon. 
 If the work is not completed before the paper loses its transparency by evapo- 
 ration of the benzine, you can dampen that part again, to complete it. This 
 is a new discovery, and valuable. 
 
 1. Glass, to Break as You Like. — File a little notch in the edge, 
 at the point you wish to break from ; then put a suitably shaped red-hot iron 
 upon the notch, and draw, slowly, in the direction you wish. A crack will 
 follow the iron, caused by the heat, if not drawn too fast. 
 
 2. Glass, to Drill. — To drill glass, use a file drill, and keep it wet 
 with a mixture of camphene and spirits of turpentine. . Heretofore turpentine 
 has been used alone. The camphene helps to give the drill a better bite. — 
 Scientific American. 
 
 Remarks. — It is claimed that a Stubb's triangular, or 3-square file, ground 
 to a proper shape, makes the best drill for glass, and some have claimed that 
 
DR. CHASE'S RECIPES. 725 
 
 ■water only or turpentine, do equally well to keep the glass wet with. Again 
 turpentine with garlic juice in it, is claimed to be the best. The file must be 
 ground so that the edge is sharp, and the width that the hole is to be. The file 
 perhaps, had best not be heated, as the temper can seldom be made equal to 
 that of the maker, (if Stubbs tempers his files as given on page 731, why 
 can not any good blacksmith do it ?) but if heated,^ while hot shape it to suit, 
 then re-temper as Stubbs is said to do ? A man in Jackson, Mich. , claimed, in 
 writing to the Scientific American, that he had drilled 4 holes through }^ inch 
 plate glass in 15 minutes, and that water was equally as good as turpentine 
 to keep wet with. 
 
 1. Furniture, Black "Walnut Stain.— Take 1 pt, of very thin glue, 
 its adhesiveness being just perceptible between the thumb and fingers. Put 
 into it 1 tea-spoonful of raw umber.stir it well,and put on warm with a sponge or 
 brush. When dry, brush off and varnish, or, 
 
 2. Take 1 tea-spoonful of Venetian red and ^ tea-spoonful of lampblack, 
 mix into a paste and then dilute with 1 pt of glue- water, as before. — Journal of 
 Chemistry. 
 
 3. Ebony, or Black Stain Upon Pine, or Other Soft Woods.— 
 Make a strong decoction of logwood by boiling, and apply boiling hot, 3 or 4 
 times according to the shade desired, allowing it to dry between applications ; 
 then apply a solution of acetate of iron. This is made by putting iron filings 
 into good vinegar. These penetrate the wood deeply, and are very black, or 
 less deep, according to the number of applications. 
 
 4. Polish, Pine For Furniture. — Linseed oil, and old ale, each % 
 pt; the white of 1 egg, beaten; alcohol, and muriatic acid, each 1 oz., mix. 
 
 Directions. — Dust the furniture, shake the polish, and apply with a wad 
 of batting or cotton flannel, and finish with an old silk handkerchief. 
 
 Remarks. — This, and any of the others, will keep any length of time, if 
 corked. 
 
 5. Polish to Brighten Old Furniture, Pianos, etc.— Dissolve 
 orange shade, gum shellac, 4 oz. in 95 per cent, alcohol, 1 qt. ; then add linseed 
 oil, 1 qt. ; spirits of turpentine, 1 pt. ; shake and also add sulphuric ether, and 
 aqua ammonia, each 4 oz. Shake well when used, rubbing until a poUsh ap- 
 pears. — Oood Cheer. 
 
 6. Polish, Simple. — Equal parts of spirits of turpentine, linseed oil, 
 and good vinegar, mixed, and rubbed on with flannel, until polished, is excel- 
 lent. Some persons prefer sweet-oil instead of the linseed. — Moore's Rural 
 New Yorker. 
 
 Remarks. — For the sweet-oil plan, see the next receipt. 
 
 7. Polish, Excellent and Good.— To make a good polish for furni- 
 ture, take alcohol, good vinegar and sweet-oil, equal parts of each, or a little 
 more of the last. Shake the bottle 'well, daily, for three weeks, when it is fit 
 for use, but the longer it stands, the better it is. The furniture must be rubbed 
 till the polish is dry. Apply every 2 or 3 months; and rub the furniture with 
 
726 DB- CHASE'S RECIPES. 
 
 a. dry cloth every time it is dusted. For dining-room tables and sideboards,. 
 use the polish every v^eek, as it makes them beautifully bright. 
 
 Remarks. — White-wine vinegar, when it can be got, is considered the best 
 
 8. Polish for Pianos, etc. — Raw linseed oil (raw, which is unboiled 
 oil, the kind intended in all, except the last one given), 1 qt. ; spirits of turpen- 
 tine, % pt. ; alcohol, benzine, and aqua ammonia, each, 4 oz. Shake when 
 applied, and rub well. 
 
 9. Polish, Cheap and Good. — Gum shellac and rosin, each 2 oz.^ 
 alcohol, 1 pt. ; mix and let stand 24 hours, or until dissolved, shaking occa- 
 sionally; then add spirits of turpentine, 3 pts. ; boiled linseed oil, 2 qts. ;red 
 analine, 15 grs. ; oil of citronella, % oz. Shaiie well when used. Apply with 
 cotton flannel. 
 
 Remarks. — This is given in large quantities, as it has been made and sold 
 extensively. The analine is only to color, and the citronella to flavor. 
 
 Furniture, Upholstered, Carpets, Purs, Fannels, Etc.— The 
 Trade Secret for Ridding of Moths. — A trade secret among upholsterera 
 for ridding furniture, etc., of moths, is the following: "A set of lurniture 
 that seemed to be alive with the larvae, and from which hundreds of these pests 
 had been picked and brushed, was set into a room by itself. Three gallons of 
 benzine was purchased, at 30 cents a gallon, retail. Using a small watering 
 pot, with a fine rose-sprinkler, the whole upholstery was saturated through and 
 through with the benzine. Result: Every moth, larvae and egg was killed. 
 The benzine dried out in a few hours, and its entire odor disappeared m 3 or 4 
 days. Not the slightest harm happened to the varnish, or wood, or fabric, or 
 hair-stuffing. That was months ago, and not a sign of a moth has since ap- 
 peared. The carpets were also sprinkled all around the sides of the room, with 
 equally good effect. For furs, flannels— indeed, all woolen articles contaming 
 moths,— benzine is most valuable. Put them in a box, sprinkle them with 
 benzine, close the box tightly, and in a day or two the pests will be extermi- 
 nated, and the benzine will all evaporate on opening. In using benzine great 
 care should be taken that no fire is near by, as it is very inflammable.— Tecwwi- 
 ieh (Mich.) Herald. 
 
 Remarks. — There is not a doubt of this fact, for I know that benzine is 
 " death to bed-bugs," and so is gasoline, which may be equally good for moths, 
 and being much cheaper, is worthy of trial. It will evaporate, loo, as quickly 
 as the benzine. 
 
 1. Paint— Cheap, as Used at Iowa College, Suitable for 
 Fences. Chsap Buildings, Tenement Houses, Etc.— Crude petroleum, 
 3 parts— qts. or gals. — boiled linseed oil, 1 part, with '' mineral paint," for 
 body. 
 
 Remarlcs. — A report having got into some of the papers, that such a paint 
 had been used on some of the college buildings, an inquiry about its value led. 
 Prof. S. A. Knapp to make the following explanation. He says:. 
 
DR. CHASE'S BEGIPES. 727 
 
 "Five buildings and considerable fence upon the Iowa Agricultural 
 College Farm, have been painted with this preparation. Upon some of them 
 it has been one year, and thus far it has appeared to be fully equal to more ex- 
 pensive paints, in body, durability and in retention of color. It is especially 
 adipted to cheap oulbuildmgs, covered with rough boards. If 25 lbs, of white 
 lead be added to each lOJ lbs. of mineral paint, the mixture answers a very 
 excellent purpose for tenement houses. [I see another writer claims that 1 lb. 
 of lead to 4 lbs. of mineral paint, is sufficient.] Many experienced painters 
 have examined the buildings covered with this paint, and affirmed that it made 
 a better covering than pure lead and oil. This is doubtless an extreme view. 
 It may, however, fairly be considered as a reliable paint for protection of the 
 fences and cheaper farm buildings." 
 
 2. Black Paint — How^ to Make for Iron Fences, Balustrades, 
 Farm. Implements, Etc. — Coal-tar, 2 qts.; benzine, or benzole, 1 pt., or a 
 little more, to thin it, to lay on nicely with a brush. As the benzine is very 
 evaporative, make no more than is to be used at the time. — Industrial Monthly. 
 
 Remarks. — This is claimed to be more durable than oil and lamp-black 
 paints, even where that was varnished, having been in use three years when 
 the report was made. 
 
 3. Paint for Floors. — A writer claims there " is but one paint suitable 
 for floors, and this is French ochre. And, 1st, if the boards have shrunk, 
 clean out the cracks, and, with a small brush, give them a heavy coat of boiled 
 linseed oil, then putty them solid and smooth. 2d. Paint the whole floor 
 with a mixture of much boiled oil and little ochre for the first coat; then after 
 it is well dried, give two more coats of much ochre and little oil; and finally 
 finish with a coat of first-rate copal varnish. It is extremely durable for floors, 
 windows, or outside, such as verandas, porticoes and the like. A floor stain, 
 he continues, is best mixed in oil, and finally varnished." 
 
 Remarks. — If "a floor stain is best mixed in oil and varnished," take the 
 following: 
 
 4. Floor Stain. — " Boiled linseed oil, 1 gal. ; 5 cts. worth, or 3 heap- 
 ing table-spoonfuls of burnt umber; heat the oil hot in an iron kettle — soap 
 ■will clean it easily — then stir in the finely powdered umber, and with an old 
 paint brush apply it as hot as you can; then, says a lady in the Blade, farewell 
 Bcrubbing. A mop, wrung out of warm water, will clean it nicely." 
 
 Remarks. — This amount was given for a floor of 14 to 16 feet square; but 
 it is about twice as much as needed if only one coat is to be given. The fol- 
 lowing receipt may be liked better, as it has spirits of turpentine in it, which 
 causes it to penetrate the wood more deeply; and it has some "dryer "also, 
 which makes it dry quicker than without it. It was given in the Detroit Post 
 and Tribune, coming from a painter, as follows: 
 
 5. Stain Black Walnut for a Pine Floor, Light Shade.—" For 
 an ordinary sized room, boiled oil and spirits of turpentine, each 1 qt. ; dryer, 
 1 gill (4 ozs.); burnt umber, J^j lb. Mix thoroughly and thin, or your floor 
 
728 DR- CHASE'S RECIPES. 
 
 will be black as your shoe nearly. [Then put in only sufficient of the umber 
 to give the shade desired.] If the floor is not to be varnished, use turpentine, 
 1 pt. only, and boiled oil, 3 pts., to make it more glossy." 
 
 6. Paint, Flexible, for Canvas.— Yellow soap, thinly sliced, 2\ 
 ozs. ; boiling water, 1^ gals. Dissolve the soap by more heat, if necessary, and 
 grind the whole solution, while hot, with 125 lbs. of good oil-paint. Keep 
 same proportions for any amount needed. 
 
 7. Paint, Old, to Remove.— Stone lime, 3 ozs.; pearlash, or salera- 
 tus, 1 oz. 
 
 Directions. — Slack the lime with water, and mix in the pearlash, or salera- 
 tus, using only water enough to make a paste. Spread this upon the paint to 
 be removed, and let it remain over night, or until soft, when it can all be 
 scraped off. — Scientific American. 
 
 Bemarlcs. — Where pearlash or saleratus cannot be obtained, sal soda may 
 take their place. 
 
 Fire-Proof Wash for Shingle Roofs.— Freshly slacked lime, salt 
 and fine sand, or wood ashes, equal parts, made into a wash and put on freely 
 as any ordinary whitewash is done, is said to render shingles fifty-fold more 
 safe against taking fire from falling cinders, or otherwise, in case of a fire in 
 the vicinity. — Fireman's Journal. 
 
 1. Cement, Crystal, or Liquid Q-lue for General Purposea 
 — "Hard water, 3 qts.; white glue, 3 lbs.; dry white lead, ^ lb.; aqua am- 
 monia, 1 oz. ; spirits of camphor, 2 ozs. ; salt, 1 heauing table-spoonful ; alco- 
 hol. 1 qt. ; gum shellac, i lb. 
 
 Directions . —Put the shellac into the alcohol imtil dissolved. Dissolve the 
 glue in the water by putting into a tin dish and setting into a pan of hot water 
 to prevent burning the glue, till dissolved ; then put the glue water and shel- 
 lac, dissolved in the alcohol, together in a pan or kettle, to allow all to be 
 brought to a boiling heat, stir in the powdered white lead ; then the ammonia 
 and spirits of camphor, and lastly the salt ; stir and boil a few minutes, and 
 bottle while hot. 
 
 Remarks. — This receipt was sent to me by Albert Stockwell, of Flint, 
 Mich., who, in canvassing for my receipt books, always carried this cement 
 with him, for sale, to help in his expenses. He spoke very highly of its great 
 strength as a cement. i, 
 
 2. Cement for Iron Works. — It is sometimes advisable to fix two 
 pieces of iron, as pipes for water or steam, firmly together as a permanency. 
 A rust cement is frequently used, and the materials are sal-ammoniac, sulphur 
 and iron borings. If the cement is desired to act quickly, the proportions 
 should be : Sal-ammoniac, 1 part by weight ; sulphur, 2 parts ; iron borings, 200 
 parts. The sal-ammoniac and sulphur should be pulverized, and the borings 
 of iron tolerably fine and free from oil. The mixture should be made with 
 water to a conveniently handled paste. The theory of its action is simply 
 union by oxidation. 
 
DR. CHASE'S BEGIPBS. , 729 
 
 3. Cement for Leather.— Sulphide of carbon, 10 parts ; spirits of 
 turpentine, 1 part ; into which, in a suitable bottle, put finely cut shreds of 
 pure gutta percha, to make a Ihickly-flowing liquid. To remove grease from 
 the belts or leather to be joined, put a clolh upon it, and apply a hot iron for 
 a while ; then apply the cement to both surfaces, put together and apply pres- 
 sure until dry. 
 
 4. Cement for Rubber, and to Fasten Rubber to Metal, 
 Glass and Other Soaooth Surfacas.— " Powdered shellac is softened to 
 ten times its weight of strong water of ammonia, whereby a transparent mass 
 is obtained, which becomes fluid after keeping some little time, without the 
 use of hot water. In three or four weeks the mixture is perfectly liquid, and 
 when applied it will be found to soften the rubber. As soon as the ammonia 
 ■evaporates the rubber hardens again — it is said quite firmly — and thus becomes 
 impervious both to gases and to liquids. For cementing sheet rubber or rubber 
 material in any shape to metal, glass or other smooth surfaces the cement is 
 highly recommended." 
 
 II. Cement for Rubber Goods, Fastening Rubber Soles, 
 Leather Patches, Straps, etc. — Pill a bottle one-tenth full of native 
 Indian rubber (gutta-percha) cut in minute shreds ; pour in benzole till the 
 bottle is three-quarters full ; shake every few days until the mixture is as 
 thick as honey. This dries quickly. It is useful to mend rubber shoes or any 
 other rubber goods, as a water and air-tight cement for bottles — simply dip- 
 ping the corks into it, and for a hundred other purposes. Three coats of this 
 will unite leather straps, patches and rubber soles with firmness. To make a 
 patch invisible, shave the edge of the leather quite thin. 
 
 5. Cement, Similar to that upon Postage Stamps, Gummed 
 Labels, etc.. Good for Scrap Books, Labeling on Tin, Glass, etc. 
 — Dextrine, 2 ozs. ; acetic acid and alcohol, each, \ oz. ; water, 2^ ozs. 
 
 Directions. — Mix the dextrine, acetic acid and water, stirring until thor- 
 oughly mixed ; then add the alcohol. For attaching labels to tin, first rub the 
 surface with a mixture of equal parts of muriatic acid and alcohol ; then 
 apply the label gummed with a very thin coating of the cement, and it will 
 adhere almost as well as on glass. A thin coat only is needed on "scraps," 
 for scrap books. 
 
 Remarks. — Knowing the value of a paste, or cement, somewhat similar to 
 this, where the adhesion depended upon the dextrine, I have every confidence 
 in this for all the purposes named. 
 
 6. Cement for Small Leaks in Steam Boilers. — Experiments 
 have shown the following to be effectual for stopping small leaks from the 
 seams of boilers, pipes, etc. Mix equal parts of air-slacked lime and fine sand; 
 and finely powdered litharge equal to both the first. Keep the powder dry, in a. 
 bottle, or a covered box. "When wanted to apply, mix, as much as needed, to 
 .a paste, with boiled linseed oil, and apply quickly, as it soon hardens. 
 
730 BB. CHASE'S RECIPES. 
 
 II. Cement. Steam-Tight, and Water-Tight for Joints. — 
 Pure white, and red leads, equal parts mixed with boiled linseed oil, to the con- 
 sisleucy required, has been extensively used for this purpose. 
 
 Steam Boilers, to Prevent Incrustation from Becoming Hard. 
 — A bar of zinc having accidentally been left in a steam boiler, when under 
 repairs, it was afterwards found to have disappeared, or dissolved, by which 
 the incrustations, instead of becoming hard, were muddy and soft, and hence 
 easily removed. This proves that the zinc, and iron of the boiler, forms a bat- 
 tery, the zinc being consumed, while the iron is protected, which is claimed to 
 be a valuable discovery in engineering. The size of the bar of zinc would 
 necessarily depend upon the size of the boiler, and how long the run was to be 
 between cleanings. 
 
 Nails, to Drive Into Hard Seasoned Timber.— The editor of the 
 Mew Genesee Fanner gives the following account of witnessing an experi- 
 ment of driving nails into hard seasoned timber, fairly dried. "The first two 
 nails, after passing through a pine board, entered about an inch, only, into the 
 hard wood, then doubled down under the hammer; but on dipping the points 
 of six or eight nails into lard, every one was driven home without the least 
 diflBculty." 
 
 Rema7'ks.— Carpenters who are engaged in repairing old buildings some- 
 times carry a small lump of tallow for the purpose on one of their boots or 
 shoes. 
 
 Oalcimining. — Take four lbs. of Paris white, put it in a pail, cover it 
 with cold water and let it stand over night. Put into a kettle 4 oz. of glue, 
 and cover it also with cold water. In the morning set the glue on the stove, 
 and add enough warm water to make 1 qt. ; stir it until dissolved. Add the 
 glue to the Paris white, and pour in warm water till the pail is three-quarters 
 full. Then add bluing, a little at a time, stirring it well until the mixture is 
 slightly bluish. Use a good brush, and go over one spot on the wall till it is 
 thoroughly wet. If your brush dries quickly, add more warm water, as the 
 mixture is too thick. The brush must be kept wet. This mixture costs thirty- 
 eight cents. — Scientific American. 
 
 Sewing Machine Oil, to Make, and How to Use.— Take the- 
 best parafflne oil, and the best sperm oil, equal parts. Mix. 
 
 To Use — Clean off the old oil with benzine, or kerosene, then apply. This- 
 I obtained from a sewing-machine agent who said he had manufactured and 
 sold much of this oil, having been in the business over 14 years. Machines; 
 should be cleaned and re-oiled as often as they become the least gummy. 
 
BEE-KEEPING. 
 
 Unorder that I might pive the people the benefits of experience in Bee-Keepinp, I engaged 
 Dr. A. B. Mason, one of the most successful bee-growers in the country, to write this 
 chapter for this work] 
 
 Motto : Keep all colonies strong, and don't put oflf till to-morrow what should be done today. 
 
 In order that tliose interested in the science of Bee-keeping, who may read 
 the following on the subject, may understand the meaning of the terms I shall 
 use, I will say that the home or receptacle for the bees is called a "hive," not a 
 "skip," "skep stand," or "gum," etc., and the bees when in a hive make a "col- 
 ony, "not a "swarm," and when part of a colony leaves a hive by what is known 
 as swarming, it is a swarm, but the moment it is put in a hive it is a colony. 
 
 The suggestions that follow are not intended for those largely engaged in 
 bee-keeping, or those who understand the subject, but for those who wish to 
 keep only enough colonies to furnish their tables with pure, healthful ?nd 
 most delicious sweet honey. 
 
 Any one wishing to be informed in regard to the natural history of the 
 honey-bee, and for more elaborate instructions in regard to Bee-Keeping, should 
 procure some standard work on the subject, such as ' ' Langstroth on the Iloney- 
 Bee," which is a thoroughly scientific work; or, "Cook's Manual of the 
 Apiary," or, " Quinby's Mysteries of Bee-Keeping," both of which are thor- 
 oughly practical, and up with the times. 
 
 Any good supplj^ dealers can furnish any of the articles used in Bee-keep- 
 ing. All references and directions are given for those of the Langstroth hive. 
 
 HOW TO COMMENCE BEE-KEEPING. 
 
 The first thing to procure, if such is not already on hand, will be one or 
 more colonies of bees, which, in its natural condition, during the honey season, 
 will be composed of a fertile queen (the only perfect female in the colony), more 
 or less drones (or male.s), and from 20,000 to 40,000 workers. Some speak of a 
 "king-bee" also, but there is no king in a colony of bees. 
 
 WHAT HIVE TO USE. 
 
 It is claimed by many that the hive known as the Langstroth is the one 
 most in use. After having used different styles, for several years I adopted thu 
 Langstroth, and would rather pay for such than use any other, if furnished me 
 for nothing. Whatever style may be adopted, let it by all means be one with 
 movable frames, and have but one sized frame in the apiary. 
 
 In using the Langstroth hive, many prefer having it so narrow that it will 
 hold but eight frames, claiming that number of frames is enough to raise the 
 
 7:^1 
 
732 DR. CHASERS RECIPES. 
 
 necessary ainouut of brood, and obliging the bees to put the surplus honey in 
 the sections or upper stories. 
 
 When referring to the Langstroth hive, reference is usually had to the size 
 ()f frame, as it is immaterial what the external appearance of the hive may be, 
 Hiat being left to the taste or fancy of the bee-keeper. 
 
 Before commencing any operation with bees, it will generally be better to 
 be provided with a bee-vail and a smoker, and if you don't want to be stung at 
 vill, get a pair of rubber gloves. The vail can be bought ready made for about 
 fifty cents, or it can be made from bobinett. Brussel's net is much better but 
 more expensive. Get 1% yds., that is about | of a yard wide. Sew the ends 
 together and hem one edge, and put a rubber cord in the hem of such length as 
 Vvill hold the vail close around the crown of the hat you wear, or use a hat as a 
 bee-hat, and sew the vail, without the cord or hemming, to the edge of the rim. 
 A smoker may be had for from 50 cents to $2. 00, in which rotton wood or cot- 
 ton rags may be burned. The rubber gloves will cost from $1.75 to $2.00. 
 
 HOW TO PROCURE THE FIRST COLONIES, ETC. 
 
 If not already supplied with bees, it will be best to get them as near home 
 as possible. 
 
 Italians are undoubtedly the best, and our motto demands that only strong 
 colonies be purchased, and if purchased in the fall not more than two-thirds as 
 much should be paid for them as thej^ would be worth in the spring. 
 
 Prepare a place on the ground for the hives, and if it is where the hens will 
 not scratch, remove the grass and cover so thickly with sawdust where the hives 
 are to set, and for several inches beyond on all sides, that neither grass nor 
 weeds will grow through it. Place the hives six or more feet apart each way, 
 and have them face south or east. The reason for placing them so far apart 
 will be given under the head of swarming. Put a stick two inches square and 
 as long as the hive is vnde under the front end of the hive, and a like piece, 
 under the back end. 
 
 If the bees are not in the kind of hive that it is intended to be used, they may 
 be readily transferred in either of the following ways. 
 
 TRANSFERRING. 
 
 The best time for this method is early in the season, when there is but little 
 lioney and brood in the hive, and always on a warm day, if possible, when the 
 bees are busily engaged in gathering honey. When fruit trees are in bloom is 
 as good a time as any, although I have transferred in October with splendid 
 success, but don't attempt it late in the season unless you understand the 
 business. 
 
 Before commencing this operation, as many hives should be provided as 
 there are colonies to be transferred. Get everything read}' that may be needed. 
 If the colony is in a box hive, the following will be needed: A hand-saw, a 
 hammer, a chisel to cut nails, a sharp, tliiii knife (a pointed shoe or case knife 
 
DR. CHASE'S RECIPES. 733 
 
 is good), a board a few inches larger each way than the frame to be used, with 
 one side covered with one or more thicknesses of flannel, a wing or a small 
 brush broom, a small box without a top, a dish of water and a towel. In addi- 
 tion to these, something will be needed to hold the combs in place when fitted 
 in the frames. The best things for this purpose can readily be made. Get 
 some wire, about No. 14 is best, cut into pieces llj^ inches long for the Lang- 
 stroth frame. At '^ inch from one end bend to a right angle, at ^ of an inch 
 from this angle bend the same way as the first to a right angle. At 91-^ inches 
 from this second angle bend the same way to a right angle. The first two bends 
 form a hook that is to be placed over the top bar of the frame, and the last bend 
 makes a end that is to be pushed under the bottom of the frame after it is filled 
 with comb. Prepare 6 or more for each frame that is to be filled. 
 
 If the bees are at all disposed to rob, place what is to be used in some 
 building or room where the bees can not enter. Now go to the hive to be trans- 
 ferred from and blow a little smoke in at the entrance. The object in smoking 
 the bees is to frighten them, when they will fill themselves with honey, which 
 puts them in the same condition a cross, hungry person is after a good dinner — 
 good natured. It is said that a bee full of honey will not sting unless pinched 
 in some way. Then move the hive to one side and set the new one without the 
 frames in its place, and carry the old hive, bees and all, to where you have placed 
 the things you are to use in transferring, and turn it bottom side up if it is a box 
 hive. Place one edge of the small box, before spoken of, on one edge of the 
 now turned-over hive. Either prop or hold up the opposite edge of the box and 
 drum lightly on the hive with the hammer or a small stick, and you will soon 
 see the bees going up into the box. In this way drive out all the bees that will 
 will readily leave, keeping them subdued with smoke. When all or nearly all 
 the bees are in the box, empty them out on the ground or sawdust in front of 
 the new hive. Now run the saw down one or two sides of the hive on the 
 inside, cutting the combs and crop sticks loose from the sides, choosing the 
 sides from which the flat sides of the comb can be most readily got at. Then, 
 with the chisel, cut off the nails and remove the two sides of the hive. Remove 
 one or more of the combs, or as much as will fill one of the frames and lay on 
 the cloth that has been fastened to the board as f\i' vuly directed. The cloth 
 prevents injuring the sealed brood as the uncovered 1 ard would do. Place 
 one of the frames on this comb in such a way as to save as much of the brood 
 as possible, and with a sharp, thin knife cut the comb to the size of the inside 
 of the frame so it will fit snugly. Put on as many of the previously prepared 
 wires as may be needed for the upper side. Then raise the board, comb and 
 frame up edgewise, and turn the frame and its contents and lay the wire side 
 down on the cloth and put wires on the now upper side, and it is ready to place 
 in the new hive where the bees are. Proceed in the same manner till all the 
 worker comb has been transfeiTcd, rejecting all drone comb, if there are other 
 bees within two or three miles, and let your less careful neighbors raise the 
 drones. Brush the remaining bees, if any, down in front of the new hive. 
 The honey from the remaining pieces of comb can be extracted or fed back 
 to the bees and the comb made into wax. 
 
734 DR. CHASE'S RECIPES. 
 
 GIVE PEAMES, OR STARTERS OP POUNDATION. 
 
 If there is not enough suitable comb to fill all the frames, it will be best to 
 fill the empty ones with comb foundation. Cut the foundation so as it will 
 reach within one-eighth of an inch of the ends of the frame and about three- 
 'Bighths of an inch narrower than the inside of tlie frame. If you cannot afford 
 so much foundation, put a strip of any width (called starters) from half an 
 moll to wider along the center of the under side of the top bar of the frames, 
 «o as to give the bees a guide by which to build their combs straight in the 
 frames, and to make sure that they will be straight, place each frame with 
 these guide pieces in them, between frames of comb if possible, but do not 
 separate the combs that have brood in them till settled warm weather, or the 
 brood may get chilled. 
 
 As soon as the bees have fastened the combs securely in the frames, which 
 Will be in from one to three days, the wires should be removed. 
 
 Another method of transferring is called the Heddon plan, in which the 
 combs are not transferred, and is as follows : 
 
 Prepare a hive and have the frames filled with comb, if possible ; if not, 
 put in full sheets of foundation, or strips, as already directed, and place it 
 where the one stands that is to be transferred. 
 
 If one or more combs of brood can be procured from some other hive and 
 put in this tJie bees will be more apt to be contented with their new home. If 
 neither combs or foundation can be had, proceed as directed under the heading 
 " How to get straight combs." 
 
 This method of transferring should not be attempted except in warm 
 Vveather and when there is a good flow of honey. About swarming time is the 
 best. 
 
 Now drive out nearly all of the bees, as before directed, making sure that 
 the queen is driven out with them, and empty them down in front of the new 
 hive, and see that all enter. Then place the old hive a few feet back of its old 
 location with entrance in the opposite direction from what it was before. After 
 two or three days, move the old hive a few inches towards its old location and 
 ftlso turn the entrance a little towards its former direction, and so continue to 
 do every day or two till it stands by the side of the new hive with the entrance 
 the same way, which should be accomplished in at least three weeks from the 
 time the transfer was made. 
 
 In twenty-one days from the time of the transfer all the young bees will be 
 hatched in the old hive, when all the bees should be driven from it and united 
 with the colony in the new hive, first destroying the queen that is with the bees 
 just driven out. The old hive may now be taken apart, the honey be extracted 
 from the combs, and then melt them into wax. If the surplus arrangements 
 have not been added to the new hive it may now be done. This method of 
 transferring saves much work and perhaps many stings. 
 
 The future methods of procedure will depend on what kind of honey it is 
 intended to secure, comb or extracted, not strained, as some call it. 
 
DB. CHASE'S RECIPES. 735 
 
 COMB HONEY. 
 
 It will generally be best for those keeping but a few colonies to buy the 
 •hives already prepared with the needed fixtures. I would advise the use of 
 sections holding not more than 2 pounds, one lb. is better and not over \% 
 inches wide. Tlie comb is more apt to be built straight in the narrow sections 
 than in the wider ones. 
 
 Fill each section with a very thin comb foundation, fastening it firmly at the 
 top, letting it come within i^ of an inch of each end and i^^ of an inch of the 
 bottom of tlie section. If it is not desirable to use so much foundation, cut it 
 into triangular pieces, long enough up and down to reach within '^^ of an inch 
 •of the bottom of the section. If foundation is not used, it will hasten and aid 
 the bees in starting in the sections to procure some nice white pieces of comb 
 .and cut and use as directed for foundation. 
 
 Be sure and have everything in readiness for immediate use, for a few 
 -days after makes the difference between a good supply of honey and none at 
 ^11. 
 
 If the colony is strong, (and none other should be kept), and it is gathering 
 honey, the sections may be put on as soon as the wires are removed from the 
 transferred combs. The honey secured from fruit bloom is dark colored and 
 usually bitter, and may be extracted and kept to be fed back to the bees if at 
 any time they should need feeding, or it can be used in making honey vinegar. 
 When the sections are nearly filled with honey, and the bees are still gathering, 
 they should be raised up and another tier prepared like the first placed under 
 it on the hive. The bees will usually commence at once to work in the new 
 .and also finish the old ones. As soon as the old ones are finished they should 
 be removed, for the longer they are left on the hive the darker they will be- 
 come, for the bees do not always have clean feet. When the second tier of 
 sections is nearly finished, remove the under tier, and should the honey flow 
 continue, they should be raised and another tier put under as at first, and the 
 •operation should be repeated as often as ueces.sary. After being removed 
 from the hive, comb honey should be kept in a warm dry room, never in a eel. 
 lar, unless warm and dry, and never allowed to freeze. 
 
 EXTRACTED HONEY. 
 
 In addition to the appliances already on hand as before spoken of, a honey 
 extractor and a honey knife will be needed if extracted honey is to be secured. 
 An extractor can be had from $6 to $25, the price depending upon the size and 
 style. A good one can be bought for from $8 to $14, and a knife for from 50 
 cents to $1.50. 
 
 Procure a hive the same as for comb honey, but in place of the sections, 
 etc., get one or more extra stories with frames, to put on the lower hive. Some 
 of the most successful producers of extracted honey use upper stories only 6 
 inches deep. Fill the frames with foundation, or put in starters, as directed 
 under transferring. If the colony is strong and gathering honey rapidly, the 
 
736 DB. CUASE'S RECIPES. 
 
 second story maj^ be put on as soon as the wires are removed from the trans- 
 ferred combs, otherwise not till a surplus is being gathered. If the colony is 
 not strong enough to occupy the whole of the second story, 2 or 3 frames and 
 a division board may be put in and the remainder of the lower story be kept 
 covered so as to retain the heat of the bees. When the second story is nearly 
 filled with honey it may be extracted, or it may be raised up and another pre- 
 pared as before directed, be put under it, and so continue to do till the honey 
 season closes and the exti'acting can all be done at once. But the better plan is 
 to do the extracting as soon as the honey flow from each kind of flowers ceases, 
 for tlie mixing of difierent kinds of honey destroys their distinctive flavors. 
 The better way is to extract the yield from fruit bloom as soon as white clover 
 begins to yield honey, and then again after white clover and before basswood, 
 and after basswood and before the yield of dark honey from fall flowers. As 
 different localities often yield different kinds of honey, each one must judge for 
 himself when to extract. 
 
 Another method is to have hives of only one story in which the bees raise 
 brood, this is called the brood nest. If honey is coming in rapidly it may be 
 be necessary to extract 2 or 3 times a week, so as to give the queen room to 
 deposit eggs. If this is neglected the cells will be filled with honey and brood 
 rearing will necessarily have to cease, and as the amount of honey gathered 
 depends upon the number of bees, it is desirable to raise as many as possible, 
 that is, keep all colonies strong. 
 
 When ready to extract, blow a little smoke in at the entrance of the hive. 
 If the honey is to be extracted from the brood nest mov3 the hive just back of 
 where it now stands and place an empty one, without any covering, in its place. 
 Remove the cover and quilt off the hive to be extracted from, and if the bees, 
 are cross smoke them enough to make them quiet. Have ready another empty 
 hive or comb holder in which to place the combs to be extracted. Remove one 
 of the combs and shake the adhering bees into the empty hive on the old stand. 
 Such bees as have not been shaken off should be brushed off with a wing or 
 brush. Then place this comb in the empty hive or comb holder. Proceed in 
 like manner with the remaining combs. If any of them do not need extracting 
 place them in the hive where the bees have been shaken. Take the combs to 
 the honey extractor and with the uncapping knife remove the cappings from as 
 many of the combs as the comb basket will contain. Then by revolving the 
 comb basket the honey will be thrown out of one side of the combs, which 
 should then be reversed and the honey thrown, or extracted, from the other 
 side. Proceed in this manner till all liave been extracted, when the combs 
 should be placed in the hive where the bees are and the hive closed up. Pro- 
 ceed in like manner with all the colonies that need extracting. If the combs 
 contain unsealed brood be careful not to revolve them so rapidly as to throw it 
 out. A little practice will soon enable one to do it properly. Should there be 
 upper stories to extract from, and not from the brood nest, the hive need not 
 be moved, and the bees may be shaken on the ground in front of the hive. 
 
DB. CUASE' 8 RECIPES. 737 
 
 SWARMING. 
 
 Swarming is the natural method of obtaining increase, and usually occurs 
 during the latter part of May or in June when the colony has become populous 
 and the bees are actively engaged in breeding and gathering honey. Usually 
 about 10 o'clock, or between 10 and 2, on a bright, warm day, the greater por- 
 tion of the workers not engaged in gathering stores, having their honey sacks 
 filled with honey, rush from the hive as though a ghost were after them. After 
 flying about for a short time, the swarm usually lights on some convenient tree 
 or bush. During an experience of twenty years I have known but one swarm 
 to leave for parts unknown without first lighting. 
 
 To prevent constant watching and anxiety in swarming time, I clip off two- 
 thirds or more of one of the wings of the queen as soon as she commences to 
 deposit eggs. 
 
 A swarm will not " run away " unless a queen accompanies it, and she can 
 not go if one of her wings is nearly gone. Be sure and remove enough of the 
 wing, or the queen will still be able to fly, although it will be apt to be quite 
 slowly, if too little has been taken off. 
 
 A swarm may light without a queen being with it, the same as if the queen 
 accompanied it, but it will finally return to its old home. 
 
 If two or more swarms issue at the same time they are very apt to light 
 together, if they light at all. When they miss their queens and return they 
 are pretty sure to divide up and go to their own hives. 
 
 I have previously given directions for placing the hives at least 6 feet apart, 
 and on or near the ground. The reason of this can now be readily seen. If a 
 swarm issues when no one sees it the queen will not be likely to crawl 6 feet 
 and enter the wrong hive and be killed, and the hive being on the ground, she 
 can crawl back and enter her own hive. It will not do to let them swarm and 
 go back many times, or they may become disgusted with their queen and 
 destroy her, and while the swarming fever lasts it interferes materially with 
 iioney gathering and brood rearing. 
 
 HIVING A SWARM. 
 
 If the queen's wing has not been clipped, a good way to proceed is to place 
 the hive where it is to stand permanently. Have the frames filled with founda- 
 tion, or with starters in them as before directed. If there is a supply of extra 
 combs use them in place of foundation. 
 
 As soon as the swarm issues take one or more combs from the hive the 
 swarm has come from, at least one of the combs to have young brood in (but 
 be sure there is no queen cell on either of them) and place in the center of the 
 hive prepared for the swarm. Place the frames left in the old hive in the center 
 and fill the empty places thus made with frames that have been prepared for 
 the new hive. Have ready a box or basket that will hold 6 or 8 quarts, without 
 top, and as soon as the swarm has lighted shake or brush the bees into it, and 
 as soon as the bees have settled on it carry them to the hive prepared for them 
 
 47 
 
738 DR. CHASE'S RECIPES. 
 
 and gradually shake or brush out a few at the entrance of the hive, and as soon 
 as they begin to enter, the remaining bees may be poured out in front of the 
 iiive. All should be made to enter, so as to be sure that the queen is in, or they 
 might swarm out. The hive should also be shaded during the hottest part of the 
 day; and it would be better if every hive could be shaded in the same way dur- 
 ing warm weather. 
 
 MY METHOD. 
 
 I clip a wing of every one of my queens, and when a swarm issues pro- 
 ceed as follows : As soon as a swarm is seen coming out, go with a queen cage 
 or glass tumbler to the hive and watch for the queen, which, being clipped, 
 will soon be seen crawling on the ground, making vain attempts to fly. Place 
 iier in the cage or tumbler. Be careful in going to the hive that you do not 
 6tep on her. 
 
 As soon as the swarm is all out move the hive it has just left two or more 
 /ods away, and put a new hive, prepared as before directed, in its place. As 
 before stated, the swarm will usually return without lighting, and as soon as 
 they begin to enter let the queen loose at the entrance, and be sure she enters 
 the hive. If the swarm should light the same as if the queen were with it, it 
 can be hived as already directed, letting the queen run in with the first that 
 enter. 
 
 As soon as the other bees have all entered move the hive to where it is to 
 remain and place the old one in its former location and the work is done. 
 Sometimes the swarm while circling around in the air finds the old hive, even 
 when moved some distance away, and will enter unless prevented by again 
 moving it, or covering it up. 
 
 Hives in which swarms are to be ptit should be kept in the shade for if 
 left in the sun they will sometimes become so warm that the newly hived 
 jswarms will not stay in them. 
 
 APTEB SWABMS. 
 
 If it is not desirable to have more than one swarm from each colony, it 
 may be prevented in either of the following ways : 
 
 If extra queens are in readiness all the queen cells should be destroyed as 
 soon as the colony has swarmed and a new queen be given to it. This will 
 save the old colony from being without a laying queen for over two weeks. 
 Care must be taken to remove every queen cell before attempting to introduce 
 the queen. 
 
 Another method is to remove all the queen cells but one as soon as the col- 
 ony has swarmed, and at the farthest not later than six or seven days after the 
 swarm has issued. If all the queen cells but one are destroyed as soon as the 
 swarm has issued other cells will sometimes be started, so it will be better to 
 to wait, or examine again for queen cells in three or four days. 
 
 Occasionally the colony will swarm without having started any queen cells, 
 in which case it wili be twenty-four or more days before it will have a laying 
 ■queen unless one is furnished it. 
 
DR. CHASE'S RECIPES. 739 
 
 HOW TO CLIP A QUEEN'S WING. 
 
 As soon as the queen has commenced to deposit eggs, usually about eight. 
 or ten days after being hatched, take hold of the left wing with the left thumb 
 and whichever finger comes most handy, (or if left handed use the right hand)» 
 being careful not to grasp or squeeze the abdomen, raise her from the comb, 
 and let her stand on another finger or on the knee, and with a small pair of 
 sharp scissors, one blade of which is carefully passed under the right wing, 
 clip off at least % of it, being very careful not to injure either of her legs, then 
 replace her on the comb among the bees. 
 
 HOW TO GET STRAIGHT COMBS. 
 
 If no foundation is to be used, and the bees are to make their own combs, 
 and it is desired to have them straight in the frames, it may be easily accom- 
 plished in the following manner: 
 
 Have the lower side of the top bar of the frames made V shaped. Raise^ 
 the back end of the hive about 6 inches, and as the bees always begin comb 
 building at the, highest point, they will begin at the back end of the frames. 
 When they have started comb nearly half the length of the frames they are at 
 work on, reverse every other one, putting the front end of the frames at the back 
 end of the hive, and if the combs already built are straight, the filling out of 
 the other ends of the frames will necessarily be straight. It will be well to look 
 at the combs occasionally while they are being built, and if they are being 
 started wrong, or are being made crooked, they can readily be bent and fixed 
 straight. A little attention to this will easily secure that much to be desired 
 object, straight combs. When the combs are started the full length of the top 
 bar, the back end of the hive should be lowered to the right position. 
 
 ROBBING. 
 
 When the flow of honey ceases, bees are very much inclined to rob. To 
 prevent this, keep the entrance to the hive closed to the size necessary for the 
 use of the colony. If robbing has already begun, close the entrance so that 
 but one or two bees can pass at a time. If this does not stop it, cover the 
 entrance with some loose, wet hay or straw. Bees do not like to crawl through 
 this, and the colony will generally be able to repel the attack. 
 
 WINTERING. 
 
 It is well known that to winter bees successfully is the most difficult part 
 of bee-keeping, and this one thing may be put down as an axiom: Extremes of 
 heat or cold are detrimental to bees. If the temperature becomes extremely 
 low, the bees take more food to keep up the animal heat; they become uneasy 
 and throw off much moisture which may condense and freeze around the 
 the cluster encasing them in a solid wall of ice, thus preventing them reaching 
 the honey, and they actually starve with plenty of honey in the hive. The 
 
740 DR. CHASE'S RECIPES. 
 
 remark is often made in the spring by those that had a few colonies and lost 
 them in the winter. "My bees all died with lots of honey in the hive; I wonder 
 what was the reason?" 
 
 If the temperature becomes too high they will also become restless and eat 
 more than is for their good, become diseased, foul their combs and hive, and 
 ■die with plenty of honey in the combs. 
 
 CELLAR WINTERING. 
 
 It will readily be seen that it is desirable to avoid either of these extremes, 
 heat and cold. To do this, as soon as there is settled cold weather, which in 
 this locality is usually about the middle of November, place the bees in a dark, 
 quiet cellar that will keep vegetables well, and maintain an even temperature 
 of about 45*^. Of course the bees should have plenty of honey to eat, and 25 
 lbs. will be none too much to last them till they can gather a supply in the 
 spring. To prejiare them for the cellar remove everything above the frames 
 and put three or four sticks, 3^ inch square, and nearly as long as the hive is 
 wide inside, crosswise on the frames, and put on a new honey quilt. This will 
 give the needed ventilation, retain the heat, and give the bees a chance to move 
 over the tops of the frames. This should be done before cold weather, so when 
 it is time to put the bees in winter quarters all it will be necessary to do will be 
 to remove the cap and carefully place the colony in the cellar. 
 
 OUTDOOR WINTERING. 
 
 If the bees are to be wintered out doors 35 lbs. of honey will be none too 
 much for each colony. A new quilt and sticks should take the place of the old 
 quilt the same as for cellar wintering. Corn fodder or straw may be placed 
 about each hive to aid in keeping off the cold, but the entrance should be left 
 partially open and shaded from the sun. 
 
 A better method of outdoor protection is to take a box without top or 
 bottom and 8 or 10 inches larger each way than the outside of the hive and as 
 high as may be needed. Place this box over the hive and fix the entrance so 
 that the bees can get out and in, and fill the space between the box and hive 
 with chaff, cut straw or dry leaves, well pressed down, and cover the top of the 
 hive in the same way, and finish by covering the box with a flat, or slanting, 
 roof that is water tight. 
 
 The best outdoor wintering arrangement I have ever seen is that used by 
 H. D. Cutting, of Clinton, Mich., now and for several years past. Secretary of 
 the Michigan State Bee-keepers' Association. It is simple, cheap and durable. 
 I don't know that he ever made one to sell. It is very easily made and can be 
 taken apart and put away (in the flat) in a moment and will last for years. It 
 is made of lumber % or 3^ inch thick, dressed on one or both sides, or it need 
 not be dressed at all. Cut it so it will be 8 or 10 inches longer than the hive 
 for the sides, and 8 or 10 inches longer than the hive is wide for the ends. For 
 each hive make 8 pieces, or cleats, about 1 inch square and about 4 inches longer 
 than the hive, unless the cover is high. 
 
DR CHASE'S RECIPES. 741 
 
 To make the sides place 1 of the inch square pieces 3^ an inch from the 
 •end of the board cut for the sides, if y^ inch stuff is used, or % of an inch if 
 % stuff is used, and nail fast; making as wide as the cleats are long, and put 
 another cleat at the other end in the same way. For the end pieces place the 
 cleats 1 inch from the ends of the boards that have been cut for the ends; make 
 as many of these as may be needed. The sides and ends may be fastened at 
 the corners with two hooks at each corner, or screws may be used if more con- 
 venient. The cover may be made like a house roof, or in any way that may 
 suit ones fancy or convenience, always making sure that it is water tight. Set 
 the hive to be prepared for winter on a board that is as wide as the inside of the 
 above described box, and some longer than its length so as to furnish an alight- 
 ing place for the bees. Fix an entrance for the bees and place the box in posi- 
 tion, and pack as already directed. The ends of the cleats will stand on the 
 the edges of the bottom board so that rains will not wet the packing. 
 
 Whatever method of protection is adopted, whether it be corn fodder, straw, 
 •or packing in a box, it should not be removed till settled warm weather in the 
 spring. 
 
 MY METHOD OP WINTERING. 
 
 As soon as possible after the frost has killed the flowers so that the bees 
 can gather little or no bee-bread, I examine each colony and select such combs 
 «s have little or no bee-bread in them, and place as many in one side of the 
 hive as the bees may need to cluster on, and put in a division board. If there 
 is not honey enough in the selected combs for the bees to winter on, I uncap 
 the honey in some or all of the others, and place them on the other side of the 
 division board so the bees will carry it over into the combs they are to winter 
 on. If there is still a lack of winter stores, I feed more honey or syrup made 
 of either granulated, or coffee A sugar. Don't feed poor sugar if you wish to 
 save the bees. 
 
 The empty or extra combs are put away to be used again in the spring. 
 At this time put on the sticks and new honey quilt as before directed, and when 
 it becomes settled cold weather, place all in the cellar. 
 
 The object in taking away the bee-bread is to prevent the loss of bees from 
 diarrhea. I have wintered in this way with perfect success for the last seven 
 winters, not losing a colony from disease. 
 
 During cold weather all the bees need to eat is food which will produce heat, 
 and that is furnished by the honey or sugar syrup, which, when pure, is fully 
 digested, leaving nothing to be discharged as feces, consequcntl}' there can be 
 no diarrhea, unless it be induced by extremes of heat or cold. 
 
 I believe that colonies wintered in the cellar are more apt to become weak 
 from the loss of bees in the spring than those that are wintered outdoors if 
 properly protected; but those wintered in the cellar consume much less honey. 
 
 The same protection may be given them when they are brought from the 
 «ellar in the spring, as has been recommended for outdoor wintering, and will 
 largely, if not whollj' prevent spring dwindling. 
 
742 DR. CHASE'S RECIPES. 
 
 Whatever method of wintering may be adopted, the secret of doing it suc- 
 cessfully is, to keep the bees in an even temperature, and with little, or na 
 nitrogenous food. Pollen, called also bee-bread, is nitrogenous food. 
 
 If the bees are wintered in the cellar, place them on their summer stands 
 as early in the spring as they can gather pollen from willow and soft maple 
 blossoms. If convenient place each hive where it stood the previous season. 
 
 With the division board keep the bees crowded on as few combs as they 
 may choose to occupy, moving it and giving new combs from those removed 
 when preparing for winter, as often as they may need them. 
 
 If it is desired to keep the honey quite clear for future winter use it may 
 be removed and the one taken off in the fall replaced; but it will be well to put 
 the wintering quilt on top of the other to help retain the heat 'till settled warm 
 weather. 
 
 HONEY VINEGAR. 
 
 All waste honey, and that with a bitter and unpleasant taste may be made 
 into vinegar that is better flavored than that made from cider. 
 
 When extracting honey, the dishes used will have honey adhering to them 
 which should be rinsed off with as little water as possible, and the sweetened 
 water thus obtained should be put in a keg, barrel or crock and placed where 
 it will be kept warm. During yvarm weather it may be placed in the sun, and 
 so covered that air may readily enter, and dirt and flies be excluded. The cap- 
 pings removed from the combs with the uncapping knife, after the honey has 
 drained from them, may be washed with water, and will add materially to the 
 amount of sweetened water. The sweeter the water the stronger the vinegar 
 will be ; but it will not sour as rapidly if made too sweet at first. 
 
 ENEMIES OP BEES. 
 
 Bees have many enemies, but I shall notice but two, the toad and the 
 moth-miller. The only objection that I know of to the hive resting on the 
 ground is, that it makes it convenient for Mr. or Mrs. Toad to readily reach 
 the bees, where they will quietly sit and make a square meal of bees. Although 
 they are good in the garden and on the farm, they are bad around the bee- 
 hives. Be sure and keep them away, even if you are obliged to kill them. 
 
 The moth-miller is sometimes very troublesome, but seldom does any 
 harm if all colonies are kept strong. Don't invest in moth-proof hives, or 
 moth traps, but keep all the colonies strong and the moth-miller will not 
 trouble. 
 
 FOUL BROOD. 
 
 Among the diseases of bees, foul brood takes first rank. The success of 
 the most convenient method of curing it (and the one I shall give) would indi- 
 cate that the cause of the disease is in the honey; but the disease itself is 
 developed in the young brood, causing it to die, usually before it is sealed 
 
DR. CHASE'S RECIPES. 743 
 
 over. It may also lurk in and about the hive, and a hive that has contained 
 a diseased colony should not be again used for any purpose till tlioroughly 
 disinfected by boiling. 
 
 When a colony is badly diseased it may frequently be known by the 
 odor without opening the hive. To me it is very much like that given oflE 
 by the melting of bad glue. 
 
 It may be quite readily known on examination of the combs, especially 
 if badly diseased. If but few cells of brood are affected it may not be 
 detected by one not acquainted with it, and if extracted honey is taken may 
 readily be communicated to every colony, for it is very contagious. 
 
 When the brood first dies it usually has the appearance of pus, or " mat- 
 ter," and settles down in the lower back corner of the cell, and is light col- 
 ored; but the longer it is dead the darker it becomes, sometimes getting almost 
 black. 
 
 If the disease is suspected, take a pin and with the head slowly attempt 
 to remove the putrid mass from one of the cells. If it clings to the pin and 
 also to the cell, and stretches out like a thread of rubber, and finally lets go 
 the pin and draws back into the cell, it is quite safe to call it foul brood. 
 
 Being so contagious, it, by many, is considered difficult to cure; so much 
 80 that it is directed to burn a good log or brush-heap, and when well on 
 fire throw the hive, bees and all, into the fire. But this is a useless waste, 
 the bees, hive, and frames may be saved and the combs melted into wax. 
 Probably the best way is to have a starving box to hold about a peck, with 
 one side off, or an empty hive may be used. Shake and brush all the bees 
 of the diseased colony into the starving box and cover the open side with 
 wire cloth, so that not a bee can escape, and do not let a single bee from the 
 colony being treated go to any other colony, for it will be pretty sure to carry 
 the disease with it. Set this box in a cool, dark place, where no bees can 
 reach it, placing the box so that the wire cloth will be on the side, not on the 
 top or bottom. 
 
 Now melt the combs into wax, and thoroughly boil the hive and frames and 
 everything connected with it, in water, and it is again ready for use. Do not use 
 the old location again unless it has been thoroughly scalded, ground and all, 
 with boiling water, or covered one or more inches deep with salt, which is to be 
 left to be dissolved by the rains and dews. 
 
 After the bees have been in the box two or more days some of the bees will 
 be seen falling to the bottom, having consumed all the honey taken with them, 
 and are actually starving. If they were well filled with honey when put in the 
 box it may be six or more days before the honey is all used up. When a few 
 bees fall to the bottom, say 100, more or less, and are crawling slowly about, 
 they may be placed in the boiled or some other hive that has been prepared with 
 foimdation or starters. 
 
 I would not use any comb for a few days, for if any of the bees should still 
 have any foul honey it would be deposited in the cells and so continue the 
 disease. 
 
744 DR. CHASE'S RECIPES. 
 
 The bees in the starving-box must be very closely watched, for when their 
 honey is all consumed they soon die. Look at them several times a day after 
 the second day. 
 
 To cleanse the hands or anything else that it will not do to put into boiling 
 water, prepare a solution of salycilic acid as follows: 
 
 Salycilic acid, 16 grs. ; borax, 16 grs. ; water, 1 oz. Put in a bottle and 
 shake often till the acid and borax are dissolved. 
 
 Thoroughly moisten the hands, etc with this preparation and no fears need 
 be entertained of spreading the disease by handling some other bees or hive. 
 
GARDENING FOR MARKET. 
 
 While market-gardening, as a systematic business, is quite distinct from 
 farming, tliere is no farmer who lives near a town who may not make the rais- 
 ing of certain crops on a small scale very profitable. Success in this branch of 
 the business of the farmer requires that the land to be devoted to its prosecu- 
 tion be dry, warmly situated, with a good exposure, and rich and again rich. 
 
 The amount of manure which may be profitably applied to land intended 
 for the growth of market vegetables has hardly any limit. One hundred cart 
 loads of good horse manure to an acre, every year, will pay more profit than 
 will 50 loads; and I am inclined to believe that even 200 loads would pay bet- 
 ter still. 
 
 The cultivation of vegetables entails, in any case, a heavy outlay for labor, 
 seed, expenses of marketing, etc., and these are about the same (except in the 
 matter of marketing) for a light as for a heavy crop — it takes a certain amount 
 of produce to pay the cost, and up to this point there is no profit. Beyond this 
 point, except the cost of manure, it is nearly all profit, and the more we can 
 •stimulate excessive production the more rapidly will the ratio of profits increase 
 over the expenses. 
 
 No farmer can hope to become really successful in raising vegetables for 
 market until he is prepared to expend — including the value of the manure used 
 — at least $300 annually on every acre of his garden land. With this outlay, 
 if his soil is good and well placed, and his market is a good one, and if he is 
 the right man for the business, he ought to make a clear profit of $500 per acre. 
 
 The character of the market .should be well understood. If there is a man- 
 facturing town near by, or any town having a population which includes a 
 large proportion of laboring people, the case is a simple one. 
 
 It should be well understood that it does not pay (at least so far as garden-* 
 ing is concerned) to feed the rich. They are like the black sheep of the flock, 
 that don't eat so much as the white ones — there are not so many of them, and, 
 as another reason, they do not eat so largely of coarse vegetables. A hearty 
 Irish laborer, with a stout hardworking wife and a table full of healthy child- 
 ren, will use up cabbage and turnips in a way to delight the heart of a gardener; 
 and the atmosphere of a manufacturing town will evaporate a farmer's load of 
 these vegetables as the sun dries up the morning mists. 
 
 To any one who is disposed to venture an acre or two in gardening, no bet- 
 ter service can be done than to recommend him to read Peter Hendersons 
 "Gardening for Profit," wherein are laid down precise rules for the manage- 
 ment of every department of the business. 
 
 We have here only space to give a few practical hints which will be chiefly 
 of use to farmers who propose to devote a portion of their time to the simpler 
 kind of gardening. 
 
 745 
 
746 DR. CHASE' 8 RECIPES. 
 
 It may be given as a general rule, that the only crops that it will pay the- 
 farmer to raise, in his market garden, are beets, cabbages (early and late), sweet 
 corn, cucumbers, onions (rareripes), parsnips, radishes, spinach, and tomatoes. 
 
 THE SIZE, ABRANGEMENT, AND EQUIPMENT OP 
 THE GARDEN. 
 
 We will suppose a farmer to be about to embark in this business, and that 
 he is willing to invest in it a capital of one thousand dollars. Of course the 
 same general rules will apply for a more or less extensive operation. He should 
 select two acres of light dry land (if he has it, and if not he should thoroughly 
 underdrain it), if possible with an exposure to the east or south. If it is shel- 
 tered from the north and west hy an orchard or by other trees, so much the 
 better. 
 
 The land may be more economically arranged if it lies in about a square 
 body, and should be fenced on the north and west sides with a tight board 
 fence six or eight feet high, A fence of the latter height, made in the best 
 manner, of pine boards, capped with a spruce rail, will cost in the vicinity of 
 New York about $200 for 600 running feet. This fence should set close to the 
 ground, so that the wind cannot draw under it, and it will have the effect of 
 very materially modifying the climate, and enabling the growing of much ear- 
 lier vegetables. 
 
 Close in the northwest corner he should then set up two parallel rows of 
 hemlock boards, nailed to 2 x 3 stakes, driven into the ground. The back line 
 of boarding should be 12 inches high, parallel to the fence and three feet dis- 
 tant from it. The other row should be 8 inches high, parallel to and 6 feet and 
 2 inches distant from the first, outside measurement. Both to be 187 feet long, 
 with boards to close up the ends, and the ground enclo.sed by them should be 
 spaded and manured. This is the "cold frame," which is to be covered by 50 
 sashes, each 3 feet 9 inches wide by 6 feet 2)4, inches long, having four rows of 
 glass, each containing nine 8x10 lights set lengthwise across the space — the 
 rails being ten inches apart. The sashes to be make of \% inch stuff and 
 «trengthened by a flat rod of iron (1 inch by y\ inch) let in flush on the under 
 side and screwed fast to the bars and rails, across the middle of the sash. It is- 
 best to make the sashes in the best manner, as they are a very important part 
 of the permanent stock in trade of the garden. They will cost, at an outside 
 price, $250. 
 
 The ground of the garden should be deeply ploughed and subsoiled in July 
 or August, and if the weeds that grow upon it are likely to ripen their seeds, 
 they should be mowed down late in the fall. Before winter sets in, the largest 
 amount of horse manure that can be bought for $200, delivered, should be 
 spread upon the surface, and left exposed to the rain and melting snow of the 
 winter. 
 
 About the middle of September, sow in a well-prepared seed-bed in an old 
 garden, twelve ounces of the seed of Jersey Wakefield cabbage, and four 
 ounces of Fottler's Improved Brunswick. At about the same time sow on 
 three feet of one end of the cold frame, one ounce of black-seeded butter let- 
 
DR. CHASE'S RECIPES 747 
 
 tuce, and one ounce of early-curled Simpson lettuce, giving to each about nine 
 square feet. These are to remain where they are sown during the winter. 
 The cabbage plants will be large enough to transplant about six weeks from the 
 time of sowing, when they are to be "pricked out" in the cold frame two 
 inches apart each way, which will give about 800 plants to a sash. These 
 plants should be well watered, and sprinkled with a light coating of air-slaked 
 lime. 
 
 They will need to be protected by the glass until they are firmly rooted 
 (the sashes being tilted up at the back to give them air whenever the sun is on 
 them), and on frostj' nights they should be gradually accustomed to the cold 
 air, so that they may be able to withstand the hard freezing that they will get 
 in the winter; all through the winter they should have air whenever the frost 
 is thawed from the under side of the glass, and on fine days the sashes should 
 be stripped ofif from them altogether. The end where the lettuce plants are 
 standing should have less air, and should have the protection at night of an old 
 carpet thrown over the sash. Directly in front of the cold frame there should 
 be a second frame made of exactly the same size and character. This should 
 be tilled with straw, leaves or other rubbish which will keep it from freezing, 
 and about the last of February or the first of March its covering should be 
 removed and about three inches of well-rotted manure should be dug into it — 
 not too deeply. The lettuce plants are now to be transplanted to this frame, at 
 distances of six and a-half or seven inches each way (about seventy plants to a 
 sash), and covered by the sashes which may now be taken entirely from the 
 hardened cabbage plants. If light board shutters have been provided to cover 
 the cabbages during severe storms, it will be better, but they will stand any 
 amount of hardship after their winter's training. The lettuce plants should 
 have plenty of air during fine weather (and some air whenever it is not freez- 
 ing), should be abundantly watered if the season is dry, and should be forced 
 by as much heat as can be given them without depriving them of air. They 
 will be ready for market about the middle of May, when lettuce usually sells 
 in towns (not in the larger cities) for from 8c. to 12c. per head. 
 
 During the latter part of April, plant sixty three-inch pots with a half a 
 dozen seeds each of White Spine cucumbers, and set them in a warm, light room 
 in the house. By the time the lettuce is sold off these will be sturdy plants, 
 and they should be thinned to three in each pot. Now dig holes a foot deep, 
 and a foot in diameter, at intervals of three feet in the lettuce frame, and fill 
 them with very thoroughly rotted and rich compost, covering it with a little 
 soil. On each of these plant the contents of a pot, without disturbing the roots 
 of the plants, and cover closely with the sashes. Give a little air in the middle 
 of the day, but cover close from 4 p. M. until 10 a. m., and during all chilly 
 weather, water copiously, and uncover to all warm rains. 
 
 By the latter part of June the picking will commence (at from 5c. to 30c. 
 each), and it may be continued as long as the price is not less than Ic. each. 
 This crop is more uncertain and varying in its results than lettuce, but it usu- 
 ally pays well, and is very inexpensive. 
 
748 DR. CHASE'S RECIPES. 
 
 I 
 Now let us sum up the probable income of 50 sashes, managed as directed 
 above: — 
 
 35,000 cabbage plants, at $10 $350 
 
 3,500 lettuces, at 8c 280 
 
 Cucumbers (from $25 to $100), say 50 
 
 $680 
 
 This is earned with a small investment, and the labor is mainly done in the 
 fall and winter when other work is slack; and it has the great advantage of 
 coming in early when there is a demand for ready money to pay for labor, 
 etc. 
 
 Five hundred tomato plants may be started in the kitchen window, or in a 
 small hot-bed, and by the middle of April they may be pricked out in one end 
 of the lettuce frame. As early in May as the danger of frosts has passed, they 
 should be set out at intervals of fifteen inches along the foot of the fence on the 
 north and west sides of the field, to be trained up against it (tacked fast), and 
 kept trimmed to single stems. At a height of six feet they should be pinched 
 off and their growth kept close. They should be planted in a very rich soil, and 
 well watered. They can hardly fail to produce early crops, and ought to sell 
 for $75 to $100. 
 
 Now we come to the management of the field crops. 
 
 If we could only raise cabbages year after year on the same land, our busi- 
 aaess would be a very simple one. We might take two crops yearly (an early 
 and a late one) of the most profitable and easily raised vegetable on our list. 
 
 But, unfortunately, one crop in two years is all we can reasonably hope for, 
 as the " club-foot " will surely attack an immediately succeeding crop on the 
 same ground, and our best plan is to arrange to grow as many cabbages as we 
 safely can — making this point our constant aim — and to occupy the land as 
 profitably as possible the rest of the time. 
 
 Therefore, the field should be divided into two equal parts, one side being 
 prepared for cabbages, and the other for such other crops as will not interfere 
 with the growth of cabbages the next year. 
 
 The first operation is the preparation of the ground for early cabbages, for 
 which we devote a space of about one acre. 
 
 The manure which was spread in the fall should be lightly ploughed in — 
 not deep enough to turn up the old sod— and a thousand pounds of Peruvian 
 guano, two thousand pounds of fish guano, or fifteen hundred poinids of bone- 
 dust, should be evenly sown over the ground, and thoroughly harrowed in. 
 Either of these manures will cost about $40. As early as it is possible to get 
 the ground into proper condition, as described above, the cabbage plants in the 
 cold frame should be set out, in rows two feet apart, and about 16 inches apart 
 in tlic rows. It will probably be best to plant three fourths of the piece with 
 the Jersey Wakefield, and the remainder with the Brunswick, which will begin 
 to be fit for market at about the Wakefield is all sold. 
 
 This amount of land will receive about 15,000 plants, leaving about 20,000 
 plants to be sold from the frame. If the value of cold frame plants is under- 
 stood in the vicinity, they will be readily taken up at $10 per thousand. 
 
DR. CHASE'S RECIPES. 749 
 
 If there is a good summer market for lettuce, the Early Curled Simpson 
 may be set out between the rows of cabbage, when it will grow to a marketable 
 size before the whole ground will be required by the main crop. In the neigh- 
 borhood of small towns this will not be worth while, as there is but little de- 
 mand for lettuce after June 1st. 
 
 As soon as the cabbages are planted — and this may be done even so early as 
 in March, if the weather is fine — the other half of the garden should be man- 
 ured and prepared in the same manner, and planted with beets, onions, parsnips, 
 spinach, and radishes; the first four in about equal proportions, and in the fol- 
 lowing manner: 
 
 BEETS. 
 
 Beets (of the Bassano and the early turnip-rooted blood variety) should be 
 very thickly planted in rows 18 inches apart — thickly, because the early frosts 
 maj' cut off a part of the crop and when they are fairly up, they should be 
 singled out to intervals of about 4 inches in the rows. 
 
 ONIONS. 
 
 The onions should be "sets " raised the previous year. These may usually 
 be bought for from $6 to $10 per bushel, according to size — the smallest bearing 
 the highest price. They should be set in rows 9 inches apart, and at intervals 
 of 3 inches in the rows, being firmly pressed down in the bottom of the line 
 made by the marker. Every seventh row should be omitted to leave room to 
 walk among the crop, and the sets should be entirely covered by raking the beds 
 evenly over. 
 
 Onions raised from the seed are rather a farm than a garden crop and will 
 not pay to raise on land so expensively manured as that under consideration. 
 
 Onions raised from "sets" are called Rare Ripes, and they always meet a 
 ready sale in any market where there is a market for any vegetables. Still, as 
 it is considerable work to tie them, it will be best not to raise more than one- 
 quarter of an acre of them. 
 
 PARSNIPS. 
 
 Parsnips should be planted early in May on well-prepared (deeply loosened) 
 ground, in rows 27 inches apart, the seed being strewn thickly in the rows, and 
 the plants finally thinned to intervals of six inches. The reason for putting the 
 rows so wide asunder is that it enables us to cultivate the crop with a horse-hoe 
 at a time when labor can be ill spared for hand-hoeing. 
 
 SPINACH. 
 
 This crop, the first year, must be planted in the spring; by planting very 
 early, on ground heavily manured, it will be in market ahead of green peas, 
 and will bring a good price, but after these are plenty it can hardly be sold at 
 any price. The cultivation of this crop is extremely simple. The seeds are 
 
750 DR- CHASE'S RECIPES. 
 
 sown pretty thickly (say 10 lbs. per acre) in rows about 13 or 14 inches apart, 
 and the land kept clean until it is large enough to cut. 
 
 For all subsequent years, spinach should be planted about September 15th, 
 on the ground from which the Brunswick cabbage has been taken, this being 
 first well manured with animal manure. It will require (above the latitude of 
 New York) a light covering of seaweeds, leaves, or straw, during winter. Com- 
 ingjvery early into market, it often brings four dollars a barrel. 
 
 RADISHES. 
 
 Radishes are a stolen crop, and, to a limited extent, they may be very pro- 
 fitably grown. It is best to raise both the long scarlet and the short turnip- 
 rooted varieties — the former for common trade, and the latter for those who are 
 more choice in their taste, the proportion of each being regulated according to 
 the character of the market. 
 
 The seed may be sown, rather thinly, with a seed drill between the rows 
 of beets. No cultivation is needed. The seed is the only cost except the 
 preparation for market, and this need be applied only to so much as there is a 
 sale for; the rest can be simply cut out with a push hoe, before the beets 
 will require the whole ground. 
 
 We have now provided for the planting of all the land, and will need 
 to commence promptly to use the hoes, of which at least two should be kept 
 going incessantly until the crops are all firmly established, and are able to 
 hold their own against weeds. In fact, at no time during the growth of the 
 crops, until they are too large to be worked among with injury, should weeds 
 be allowed to grow at all. If they once get started so that there must be a 
 fight to get rid of them, we may as well say good-bye to all hope of profit, 
 for they will require more labor than it will be pleasant to pay for, and the 
 crops will be materially injured by them. If, on the other hand, every foot 
 of the land be lightly hoed over (or even raked with a light iron rake until 
 it becomes too hard) once a week, there will be no weeds to kill, and the 
 plants themselves will be sufficiently benefited by the operation to pay the 
 cost. 
 
 HARVESTING THE CROPS, AND PREPARING THEM FOR 
 
 MARKET. 
 
 The first sales will be of radishes and spinach. Long radishes are pulled, 
 and tied in bunches, and then thrown into water. In a few minutes they 
 are taken out by the tops, laid against a board which stands sloping into the 
 water, and there washed clean with a whisp broom. 
 
 The round radishes grow at the top of the ground, and so little dirt 
 adheres to them that they only require to be soaked for a few minutes and then 
 shaken in the water. 
 
 Spinach is simply cut off at the top of the root and packed (dry) in bar- 
 rels — 40 lbs. being a barrel. It is the easiest of all the crops, except cabbages, 
 to prepare for market. 
 
DR. CHASE'S RECIPES. 751 
 
 Parsnips are, as every farmer knows, either left in the ground until spring, 
 •or taken up in the fall and stored like any other roots. 
 
 Beets are pulled when about half grown; the outside leaves torn off so 
 as to leave only enough to hold them by securely, the roots washed clean, and tied 
 in bunches of four or five, according to the varying custom of different mar- 
 kets. 
 
 Onions (rare-ripes) are pulled when the bulb has a diameter of three-quar- 
 ters of an inch or thereabouts — the larger the better — and, after the removal 
 of the dead skin, are tied in bunches of five or ten. For the New York mar- 
 ket they must be washed. For Eastern markets this is not necessary. It is 
 quite an addition to the cost of preparation. 
 
 Cabbages (the early sorts) are simply cut off near the ground, with nearly 
 all their leaves, and, if they are to be shipped, are packed in barrels or crockery 
 crates. They will stand a good deal of rough treatment. 
 
 PRICES OP EARLY VEGETABLES. 
 
 Ou this subject but little can be said that will be a criterion for different 
 localities, except that in nearly all of the smaller towns they sell from 50 to 100 
 per cent, above the New York quotations. The cause of this anomalous con- 
 dition is that these towns are nearly all supplied with early vegetables from the 
 larger cities. 
 
 Probably the following may be taken as a fair average of prices in towns of 
 from 10,000 to 50,000 inhabitants, during a series of years: — 
 
 Cabbages, 8 cents each. 
 
 Onions (rare-ripes), 50 cents per dozen bunches of five each. 
 
 Beets, 75 cents per dozen bunches of five each. 
 
 Radishes, 30 cents per dozen bunches of about ten each. 
 
 Spinach, $1.50 per barrel. 
 
 SECOND CROPS. 
 
 We have now cleared all of the land except that which is occupied by the 
 parsnips. This produces but one crop during the season, and we have not very 
 much more to expect from the use of the land. Our profit must have come 
 mainly from the early crops. Still, enough may be expected to make a fair 
 return for the labor of cultivation, and for the use of the land and manure, and 
 the land needs to be cultivated for its own sake. The gardeners about tlie large 
 cities, having a market for everything green that they can raise during the 
 whole year, and for some crops, such as celery and salsify, which meet with no 
 sale in small places, find their second crops very profitable; but, in our case, the 
 chances are that we must be content with small returns from this source. 
 
 We are debarred from raising rutabegas, or French turnips, and late cab- 
 bages, for the reason that these cannot follow our crop of cabbages, and if they 
 were made to follow any of the other crops. they would injure the land for the 
 growth of early cabbages next year. 
 
 Celery is a good crop for land that is in good condition, but it is hardly 
 -worth raising for small markets. 
 
752 DR. CHASE'S RECIPES. 
 
 Horseradish, sweet herbs, mangel wurzel, sweet corn, and common turnips, 
 are about the only safe reliance. Of these, the first is the most profitable, as it 
 finds a ready sale among the pickle-makers in cities. Concerning its cultiva- 
 tion, the following is copied from an article furnished by Peter Henderson for 
 the Report of the Agricultural Department for 1865:— 
 
 The culture is very simple, and so far very profitable. The plants or sets 
 used are the pieces broken off from the main root in its preparation for market. 
 These are cut into lengths of about six inches, and are from one-quarter to one- 
 half inch in diameter. They are planted between the rows of cabbage or cauli- 
 flower as soon as these crops are planted in the spring, and about the same dis- 
 tance apart between the plants. The set or root is planted perpendicularly,, 
 three inches under the surface. There is no danger in planting the sets thus 
 deep, for horseradish is particularly tenacious of life, and will start and push 
 through the soil even if planted much deeper. The motive in planting it under 
 the surface is to delay its starting, so as not to interfere with the cabbage crop, 
 which may close over it without any injury whatever to the horseradish. It 
 sometimes happens, however, either from planting too near the surface, or by 
 the sets being very strong that the horseradish grows so strongly as to interfere 
 seriously with the cabbage crop. In such cases it must be cut off by the hoe, 
 and this will not injure it in the slightest degree. We have often had to hoe it 
 off twice before the cabbage crop was ready. It will be borne in mind that it 
 is the root only of Jthis crop that 'is wanted, and that, being grown in the late 
 summer and fall months, the removal of the leaves in June, or July even, does 
 not in any way affect the crop. 
 
 " As soon as the cabbages have been cut off the stumps are dug up, and the 
 ground [deeply hoed, so as to encourage the growth of the horseradish crop. 
 This rarely requires to be done more than once, the rapid growth of the leaves 
 smothering all weeds. It attains its full growth of root by the end of October, 
 when it may be dug up; but, being an entirely hardy plant, we usually defer 
 lifting it until all our more tender vegetables are secured, so that the time of 
 digging it up is usually in November and December. It is then placed in pits 
 adjacent to the vegetable house, so that it can be got at conveniently, and trim- 
 med during leisure time in winter. Its preparation for market is very simple^ 
 being merely trimming off the small roots (which are kept for next season's 
 planting), washing, by rinsing them around in a large tub; weighing — for it is 
 all sold by weight — and packing in barrels. 
 
 " The average weight per acre is four tons, and for the past five years it has 
 sold for $300 per ton, or $800 per acre. During March of last year it sold as 
 high as $250 per ton. I have always considered it the most safe and profitable 
 crop of our gardens." 
 
 Whether these results could be obtained if the production of horseradish 
 were largely increased, it is impossble to say; but there is no doubt that its cul- 
 tivation will remain fairly remunerative. 
 
 SWEET HERBS. 
 
 Sweet crops are a safe crop to raise, even at a distance from market, as they 
 can be dried and stowed away in a loft until the leisure time of winter allows. 
 
DR. CEASE'S RECIPES. 753 
 
 them to be bunched and packed for shipment. Henderson estimates the aver- 
 age yield per acre at $500. 
 
 The variety usually grown for commercial purposes are thyme, sage, sum- 
 mer savory, and sweet majoram. The cultivation of all of these is precisely 
 the same. 
 
 The plants are raised from seed sown in April in a very fine and rich seed- 
 bed, and they are planted out in the field at any time after they are large enough 
 up to the last of July, in rows about 13 inches apart, and at somewhat less dis- 
 tance in the row. They should be kept free from weeds until they cover the 
 ground. At this stage each alternate row should be cut out, after which the 
 crop will spread and occupy the whole ground again, and in very favorable 
 seasons it will sometimes close up after alternate rows have been taken out a 
 second time. 
 
 Mangel-wurzel (or field beet) is a safe crop for the farmer to raise, inasmuch 
 as it is the best of all roots for cattle food; and, in rich ground, it produces 
 enormously, while it does not interfere with the growth of cabbages the follow- 
 ing year. 
 
 For a second crop the plants should be raised from seed planted very early 
 in May, and it should be set out at distances of 30 inches by 15 inches. It is a 
 perfectly safe and easy crop to transplant, if care be only taken not to attempt 
 the operation until the roots are at least as thick as the little finger. 
 
 The distances recommended as the best ones at which to set the plants are 
 larger than are usual in this country, but on land so rich as that under consider- 
 ation the leaves will cover the whole space, and the roots will grow to an enor- 
 mous size, giving a larger yield than if more thickly set out. 
 
 Sweet corn is a fair crop to raise for market, but its cultivation is so well 
 understood that it is only necessary to say here that it should follow the spinach 
 and onions, which are the first out of the ground in June. 
 
 Common turnips are the poorest paying of all the articles recommended for 
 a second crop, but they are also raised with very little trouble, and as the seed 
 may be sown at any time in July, they are often available to follow the last 
 removed of the first crops, except the Brunswick cabbages, and these will hardly 
 be cleared off in time to prepare the ground for anything but spinach for the 
 following spring. 
 
 PROFITS. 
 
 This is hardly a safe subject for estimate: so much depends on the land, the 
 situation, the man, and the market, that one will gain where another would 
 lose, and the ratio of profits will vary from zero to an almost fabulous amount. 
 However, under any favorable circumstances, a man tolerably well qualified for 
 the business, provided he will use manure with what he may think a wasteful 
 hand, might expect about the results of the following table, for an average of 
 ten years. [The first year the outlay for manure will be more, and, owing to the 
 crude condition of the soil, the returns will be less. 
 
754 ^ DR. CHASE'S BEOIPES. 
 
 Expenses: — 
 
 Rent and taxes, say $ 30 
 
 Interest on cost of improvements and tools, say on $800, 
 
 at 7 per cent 56 
 
 Wear and tear 100 
 
 Manure (2 acres) 160 
 
 Labor (equal to 2 men for the whole year) 1,000 
 
 Seeds and plants 50 
 
 Total $1,396 
 
 Receipts: — 
 
 From use of 50 sashes, as per previous estimate $680 00 
 
 From 450 tomato vines on the fences (say 25c. each) 112 50 
 
 1 acre, 10,000 cabbages at 8c 800 00 
 
 3 tons horseradish (2d crop) 500 00 
 
 }4: acre beets, 300 dozen bunches at 75c 225 00 
 
 j^ " onions, 500 dozen bunches at 50c 250 00 
 
 \i " spinach, 50 barrels, at $2 100 00 
 
 M " parsnips, 200 bushels at 75c 150 00 
 
 Radishes from among beets and cabbages, say 100 00 
 
 \i acre sweet herbs (2d crop) 100 00 
 
 J^ ' ' sweet corn (2d crop) 25 00 
 
 jj " mangle-wurzel, say 250 bushels, at 40c 100 00 
 
 jj " common turnips 25 00 
 
 Total $2,487 00 
 
 Deduct expenses 1,396 00 
 
 Net profits $1,091 50 
 
 Of course there are chances that the profits will be much less than the 
 above amount, but there are at least equal chances that they will greatly 
 •exceed it. 
 
CULTIVATION OF PLANTS. 
 
 The careful reader can not fail to see that one great essential to success in 
 •ornamenting and beautifying the home is true and correct taste, or knowledge 
 of what is beauty, so that the formation and development of such taste are most 
 important elements of our work. How shall we secure this? It is certainly 
 true that no high degree of perfection in any knowledge or art can be attained 
 without constant intercourse and contact with examples of the highest types of 
 that art. Now, without the philosophical discussion and proof by which we 
 might establish the proposition, we will simply state that the ultimate source of 
 all human* rules of beauty is in the thought of the Creator, as expressed in the 
 material world, and surely there is no part of the creation which is richer in 
 things of perfect beauty than the vegetable kingdom, which seems to have been 
 especially formed to ornament and beautify this earth. If, then, we would 
 develop and increase the appreciation of the beautiful, and our ability to enjoy 
 the marvelous beauty which is everywhere around us, if we would prevent our 
 •children from growing up into mere human animals to whom 
 
 "A 3'ellow primrose by the river's brim 
 Or by the cottage door, 
 A yellow primro$e is to them — 
 And nothing more," 
 
 we must have the educating and refining influence of plants and flowers in the 
 home. But you say, " I have no luck with plants." 
 
 We think the failures in the past have come largely from want of knowl- 
 edge how to grow them, and persistent endeavors to do so. 
 
 We hope the information contained in the following pages will enable you 
 to overcome the first difficulty. As an incentive to effort to overcome the latter, 
 we mention the case of Mrs. J. C. Loudon. Up to middle life she not only 
 " never had any luck with plants," but did not care to have; yet after her mar- 
 riage with Mr. L , who was a noted horticulturist, she came to love them 
 
 dearly, and was not only one of the best writers on flower culture, but one of 
 the best practical growers of them, her plants competing successfuly for prem- 
 iums with those raised in the finest green-houses, and the production of the most 
 skillful gardeners in all Europe. We know of hundreds of such instances, and 
 they are so common that we do not hesitate to say that with a few plain and 
 simple directions, such as we. aim to give, and a little persistent effort, any 
 woman can grow beautiful house-plants which will make her home pleasanter, 
 herself happier, and her children better by their influence. But you say, "I 
 have no time to care for them." 
 
 Analyze your expenditures for the past year and see if at least one-half of 
 that amount, even though you have tried to be as economical as possible, has 
 
 755 
 
756 DR CHASE'S RECIPES. 
 
 not been to please the eye. That caUco dress would have been as serviceable if 
 made of unbleached cotton and as a simple gown gathered by a cord at the 
 waist, and the expense would have been much less. The printing of the cloth 
 and shaping of the dress was half the labor, and were solely to please the eye. 
 Your house would be as warm and last as long if coated with coal oil instead of 
 the more expensive but more beautiful paint. Even the common needle must 
 be gold-eyed and wrapped in gilded paper before it can be sold. In fact there 
 is nothing that man uses, from the cradle to the cofBn, bixt what a large share of 
 the labor to produce it was expended for the sake of the beautiful, and fully 
 one-half of all the labor of the past has been to please the eye; but there is nO' 
 other way by which we can secure so much beauty by the expenditure of so 
 little labor as in the culture of flowers. Is it wise, then, to neglect this, the 
 best means of securing that which we are working for. 
 
 "But I can not have flowers because the children would destroy them." 
 We think this a mistake. The Michigan State Horticultural Society has 
 been anxious to secure the planting of flowers and trees about the school-houses, 
 but was continually opposed by the argument that they could not keep them,, 
 "the children would destroy them." Last year, as an experiment, a collection 
 of thirty varieties of flower seeds was sent to every school that applied for them._ 
 Some eighty received and planted the seeds, and made their reports. In all 
 these schools there was not a child which disturbed the plants, but, on the con- 
 trary, all came to give them loving care. Every child is born with a love for 
 the beautiful, which makes him delight in, and enjoy flowers, and if, as he 
 grows older, he cares little for them, it is because this love has been smothered 
 from want of opportunity to exercise it. Make your plants from the first our 
 flowers and we are certain that your children will not only not injure, but will 
 come to love and care for them. 
 
 But you say: " I have no good place for plants. " This is also a mistake,, 
 and comes from the popular notion that plants will thrive only in windows 
 fully exposed to the south. It is true that in many cases plants are grown 
 largely for winter blooming, and that they will flower better in abundance 
 of light, but it is also true that there are many beautiful plants which do 
 well with very little sunlight. One of the finest lots of window plants we 
 ever saw, was grown in a small window facing due north, and that in a. 
 location very near the 45th degree of north latitude. So we unhesitatingly 
 say that there is no human habitation which has a window but what some plant 
 may be made to thrive there. No, my friend, there is no valid reason why you 
 should not have the educating and refining influence of flowers in your home.. 
 And we ask your careful attention to the following simple directions for grow- 
 ing and caring for them: 
 
 PLANT STANDS AND SHELVES. 
 
 When one is a little cramped for room and wants but a few plants, one or 
 more shelves will be better than any form of stand. They may be supported in 
 many ways, but we think the neatest method is to have each shelf separate and 
 supported by the iron shelf -brackets, which may be purchased for a few cents 
 
DR. CHASE'S RECIPES. 757 
 
 at any hardware store. The lower one should be below the level of the window, 
 so that the top of the pots will be about even with the bottom of the glass. 
 This is much better than to have them placed as they usually are, because, first, 
 the pots do not shut off so much light; second, the plants look much better 
 when looked down upon from the inside of the room, and the effect from the 
 outside is incomparably better; and last and most important of all, by this 
 means we protect our plants from what is one great cause of failure, namely, 
 the killing of the roots by the direct rays of the sun on the sides of the pots. 
 Where a second shelf is placed above the first we urge that a strip of green 
 wire-netting, or other similar material, about as wide as the pots are high, be 
 tacked to the Cfising to protect these pots from the sun and to hide them from 
 view from the street. Where there is more room and more plants are wanted, 
 a plant-stand is desirable. There are many forms of wire stands made which 
 are very pretty, but some of them are objectionable in that when loaded with 
 plants they are so unstable as to be moved with difficulty. We think the hand- 
 somest stand we have ever seen was constructed as follows: A circular table or 
 stand four feet in diameter stood on strong, well-braced legs about one foot high, 
 with very large, easy-running castors; it was surrounded by a rim raised about 
 three-quarters of an inch, and fitting nicely to this was a zinc pan made water- 
 tight, .so that, if desired, it could be filled one-half inch deep with water. 
 Standing in the center of this, but entirely distinctly from it, was a small circu- 
 lar stand of three shelves, the upper one two feet from the pan and about eight 
 inches in diameter, the other two concentric with this, and about six inches 
 wide, lea\ang about eight inches of the bottom stand as a lower shelf. A little 
 leaf-mould was placed in the center of the zinc tray, covered with moss, and a 
 few plants of some of our large, coarse growing native ferns set out in it. The 
 upper shelves were then placed in position and the whole covered with taste, 
 fully arranged plants, the pots of those on the lower shelf being concealed 
 with moss and growing ferns, while these plants concealed the pots on the up- 
 per ones, and the ferns, peeping from the inside here and there, united to form 
 a beautiful pyramid of foliage and flower. There are many advantages in 
 stands made on this principle. First, they can be made very strong and stiff, 
 so that even when filled with plants they can be moved from place to place to 
 secure sunlight or avoid frosts. Second, the plants can be freely watered, and 
 even sprinkled with an ordinary watering pot without injury to the carpet; the 
 water-tight tray catching all the drip and throwing it off again in vapor is most 
 refreshing to the plants in the hot, dry air of our over-heated rooms. And, 
 lastly, during the summer mouths the upper stand can be put away and the bot- 
 tom one filled with moss and shells in which cut flowers can be placed, forming 
 the best possible central ornament. Whatever form of stand is used, see that, 
 first, it is low enough to bring the lower pots below the level of the window; 
 second, that it is strong and stiff enough to move without shaking, even when 
 covered with plants; third, that it has large easy-running castors. 
 
758 DR. CHASE'S RECIPES. 
 
 FLOWER POTS. 
 
 In this connection we wish to call attention to a few facts in regard to plant 
 growth. First, the roots of plants naturally extend to great distances, those of 
 such a plant as we would grow in a 2 qt. pot occupy a circle from 2 to 6 feet in 
 diameter. When we pot such a plant the roots soon reach the inside of the 
 pot, and then in their constant effort to extend themselves go around and around 
 close to it, so that nearly all of the roots are on the outside of the ball of earth 
 in which the plant is growing. Again, roots are very susceptible to injury from 
 heat or want of water, but, on the other hand, are equally sensitive to an over 
 supply, or to stagnant water, and can only thrive in cool, moist (not wet) soil. 
 Still another thing to be remembered is, that as our plants grow they must be 
 removed into larger pots. What is desired, then, is a pot which is not injured 
 by the damp earth, which will protect the roots from injury from the hot, dry 
 atmosphere of our rooms, will allow the abundant watering the plant needs and 
 yet allow all surplus water to pass off, and with the inside so shaped that the 
 plant can be removed to a larger one with as little injury as possible. All these 
 conditions are nicely met in the ordinary flower pot, such as florists use. The 
 porous clay is not only a poor conductor of heat, but allows all surplus water 
 to pass slowly through it to the outside, where it is rapidly evaporated, and 
 thus the pot and earth cooled. The shape is such that when suitable soil is 
 used, the ball of earth and roots can be removed unbroken, by simply invert- 
 ing the pot and giving it a slight tap on the edge. These pots are frequently 
 injured by efforts to improve them — such as glazing or painting the outside. 
 This makes them better conductors of heat, prevents the filtering through and 
 evaporating of water, thus tending to make the earth sour and soggy, and, in 
 many ways, they are far less desirable than the common form. We admit that 
 the simple earthen pot is not handsome, and the better it is doing its work the 
 more unattractive it appears; the filtering water keeps the outside constantly 
 damp, and thus encourages the growth of mould and discolors the clay. To 
 avoid this pot covers are ver}' desirable — very neat and pretty ones are formed 
 of lattice work, and are for sale at all seed stores and florists. When there is 
 plenty of light and a south window, plant boxes may be used to advantage. 
 They .should be set low so that the top is level with the window. Very hand- 
 some earthen ones are to be found at the stores, but pretty ones can be made at 
 home by covering a box of the desired shape and size with some appropriate 
 pattern of oil floor cloth, or any desired pattern can be drawn on paper and 
 finished as directed for pot covers, and this fastened to the box by cement, and 
 then the whole coated with one or two dressings of varnish or shellac. 
 
 Boxes for the outside of the window should have a false side J^ inch thick 
 nailed in so as to leave a % '^^c\\ air space between it and the outside. This 
 will prevent the true side warping off, and will protect the earth and roots from 
 the heat of the sun. 
 
 SOIL. 
 
 When we consider that we are asking a plant, which naturally would for- 
 age through several square yards of earth soil for its food and drink, to grow 
 
DR. CHASE'S RECIPES. 759 
 
 and thrive in 1 or 2 qts. of earth, in a little pot, we can see that the composi- 
 tion of that earth is of great importance. Where small quantities only are 
 wanted, it is easier to get it already prepared from the florists, but where this 
 cannot be done it may be made as follows: Sods from an old turf are piled up 
 and allowed to thoroughly decay. Of the soil thus formed we take 1 bushel, 
 and add to it 1 of leaf-mould, i^ bushel of coarse sand, to which we add 1 or 2 
 qts. of wood ashes, 3^ bushel of well rotted manure, which has been sifted 
 through a sieve with J^ inch mesh, and thoroughly mix them together. By 
 leaf -mould we mean the rich earth formed by the decay of leaves or other veg- 
 etable matter. It is found in the little hollows in the woods where the leaves 
 have accumulated for years, or beside some old stump or fallen log. Similar 
 and equally good soil is frequently found where a pile of vegetable matter has 
 stood for a long time, or in a fence corner where there has annually been an 
 immense growth of large weeds. This is the general composition of the best 
 potting soil, but the proportions need to be varied according to circumstances. 
 Thus, if the sods come from a heavy clay soil we add more sand. If, on the 
 other hand, they were from sandy soil, we use less sand and add some clay. 
 To this general potting earth we make additions for different plants. For aza- 
 leas, camelias, orange and lemon trees, and such hard-wooded plants, we add 
 to each bushel of the potting earth % bushel of coarse sand, about the size of 
 grains of wheat, and an equal amount of clay. For geraniums and other 
 rapidly growing soft-wooded plants we add more manure and some clay. 
 
 POTTING. 
 
 It is impossible to describe in words the many indications which show to 
 an experienced grower that a plant needs re-potting. We can only say that, 
 generally, when a plant has reached what seems a disproportionate size for its 
 pot, and the new shoots start vigorously, but soon cease growing, it is probable 
 that it needs re-potting. For this purpose prepare soil suitable for your plant, 
 and .see that it is of the right degree of moisture, which may be known by 
 gently pressing a handful of it, when it will form a ball or lump, but will crum- 
 ble into fine earth again if struck or pinched with the fingers. If too wet, the 
 liall will form, but will not crumble ; if too dry, it will only form by very hard 
 pressure. Select a pot one or two sizes larger than the old one, and see that it 
 is perfectly clean inside. If particles of dirt or mould are left adhering to the 
 sides the new soil will adhere to them, so that it will be difficult to remove the 
 plant when desired. Place a large piece of broken pot over the hole at the bot- 
 tom so that it will cover the hole with an arch, surround this with smaller 
 pieces, and cover them with a little earth. Place the hand over the top of the 
 pot containing the plant with the plant-stem between your fingers, invert it and 
 remove the ball of earth by striking the edge of the pot downward upon the 
 edge of the table. If the previous potting has been well done, the ball of earth 
 will come out entire. Place it in the new pot so that the surface will be as high 
 as before, and fill in the earth, pressing it firmly with the fingers, and settling it 
 by giving the pot a sharp rap on the table. If the new pot is clean, and the 
 earth in good condition, you ought to be able to remove the new ball of earth 
 
760 DR. CHASE'S RECIPES. 
 
 without its crumbling, but it should fall to pieces upon slight pressure. Where 
 plants have stood in the same pot for a long time, have been in glazed pots or 
 been overwatered, so that the earth is sour and muddy, it may be well to remove 
 it. This is done by sloshing the ball of earth up and down in a pail of warm 
 water until the roots are perfectly clean. In such cases, take care in re potting 
 to sift the earth evenly in between the roots, so that each will be entirely sur- 
 rounded by the new soil. 
 
 WATERING. 
 
 Water is most essential to the development of plants, for by it nearly all 
 the food finds its way into the circulation, and without a uniform and proper 
 supply there can be no healthy growth ; so a few words in regard to its action 
 may be of use. If a square inch of soil was magnified one hundred or more 
 times, it would appear like a pile of broken stone, such as builders use, thrown 
 loosely together, with many irregular shaped air spaces between them, through 
 which air and water could readily circulate. 
 
 Crowding their way througli, and constantly changing the relative position 
 of the particles, are the roots, from the surface of which project innumer- 
 able little hair-like tubes, with very thin walls — these are the true mouths of 
 the plant. They creep along the sides of the particles of soil and imbibe the 
 moisture found upon them, pass it to the roots, from which it goes upward 
 through the stems and branches out into the little veins which we save in skele- 
 tonized leaves, and is spread out in the green portion of the leaf. Here it is 
 subjected to the chemical influence of the air and light, by which much of the 
 water is thrown off, and the concentrated sap returns into the growing portions 
 of the plant to sustain them. Now, the water itself contains very few of the 
 elements of plant growth, the most essential of them are furnished by the 
 decomposition of the particles of the soil, and the decay of bits of animal and 
 vegetable matter scattered among them, and circulate in a gaseous form through 
 the spaces between the particles, are absorbed by the water gathered on the sur- 
 face of the particles, and thus conveyed into the plant. If there was no water 
 to carry it, the roots might be surrounded with the best of plant food, and yet 
 the plant would starve, and if the spaces between the particles were filled with 
 water, there would be little opportunity for the development and the circulation 
 and absorption of this gaseous food. The most favorable conditions are where 
 the particles of soil are kept constantly moist so that there is an immense sur- 
 face of water exposed for the absorption, and ample opportunity for the circu- 
 lation of air to hasten the production of this plant food. In attempting to 
 secure this condition, we must keep in mind that the amount of water passed 
 through the plant is enormous, but the quantity varies greatly, being many 
 times larger when the plant is in vigorous growth and exposed to the bright 
 sunshine than when it is dormant or in a dull light. For these reasons it is 
 impossible to give definite directions as to the precise amount of water plants 
 need; this can only be learned by experience, but a few hints may be of use. 
 Aim to have the soil alwaj's moist, never wet or muddy; examine the plants 
 ■every day, but only water when it is needed. 
 
DR. CHASE'S RECIPES. 761 
 
 In judging as to when water is needed, keep in mind the fact stated above 
 in regard to the amount the plant needs, varying with its condition of growth, 
 and also that the soil in a pot will appear much wetter than it really is after a 
 number of days of dull, cloudy weather, and much dryer than it really is dur- 
 ing a bright, sunshiny day. 
 
 INSECT ENEMIES, DISEASES, INJURY PROM FROST. 
 
 The most common and evident destroyer of house plants is the green fly, or 
 aphis. They are green lice, a little larger than a pin head, which gather in 
 great numbers upon the fresh leaves and shoots, and, puncturing the skin, suck 
 up the sap, and thus injure and sometimes destroy the plant. The only effective 
 way to get rid of them when once established is to fumigate with tobacco. If 
 your husband and his friends do not do this for you it may be accomplished by 
 removing the plants to some back closet, or in want of that to a large dry goods 
 box, covered with an old carpet, and then setting among then a dish of live 
 coals, on which a handful of tobacco has been laid. The tobacco should be 
 moist, or even wet, so that it will smoulder and not blaze up, as this is very 
 injurious to the plants. Care should be taken not to create too dense a smoke, 
 as it might injure the leaves. Heliotropes and roses, in some conditions of 
 growth, are quite liable to injury in this way. 
 
 Red Spider. — Much less conspicuous than the former, but more injuri- 
 ous. They are so small that they can hardly be seen with the naked eye, appear- 
 ing like little reddish-gray specks, but which run rapidly about if disturbed. 
 They live on the under side of the leaves, but their work shows on the upper sur- 
 face, first as minute gray dots, which rapidly increase in numbers until the whole 
 leaf is gray and then soon withers and dies. They delight in a hot, dry atmos- 
 phere, and the most effectual preventive is to keep a pan of water on the stove 
 or furnace and others sitting among the plants. Where they have gained a 
 foothold they may be dislodged by frequent syringing or sprinkling with water; 
 or better still, by a careful washing off of each leaf with whale oil soap suds and 
 then thorough rinsing in clear water. 
 
 Maley Bug, Scale. — The first looks like a bit of cotton in the angle of 
 the leaf and stem, and of the second there are many forms, all looking like a 
 little scale, shaped something like the shell of a turtle, and sticking tightly to the 
 leaves or bark. They are more commonly seen on hard wooded plants, like the 
 lemon, oleander, camelia, etc. They must be removed by washing with 
 whale oil soap and then rinsing in water. They never appear on well cared for 
 plants. 
 
 Mildew. — Mildew appears as a result of want of ventilation, a draft of 
 cold air, an insutiScient or over supply of water, or of anything which tends to 
 decrease the vigor and strength of the plant. It is to be avoided by keeping 
 plants in the most vigorous condition, and may be checked by dusting the 
 plants with sulphur, applying it on a bright day and when the room is very 
 warm. 
 
 Treatment of Plants which have been Prozen. — If possible, 
 remove them before thawing out to a dark cellar, where they may thaw out 
 
762 DR. CHASE'S RECIPES. 
 
 gradually and in the dark. In doing this, handle them with the greatest care; 
 the least jar or motion while frozen is very injurious. If not possible to move 
 them, sprinkle immediately with ice-cold water and protect them from the light 
 and direct rays of heat. If a portion of the plant is evidently killed and there 
 is hope that the root is alive, cut away the injured portion immediately. 
 
 GENERAL MANAGEMENT OP HOUSE PLANTS. 
 
 Under this head we cannot do better than to quote from Mrs. F. A. Benson, 
 in Our Continent : 
 
 " It is frequently asserted by amateurs that a knack or witchery is requisite 
 to be successful with house plants, which they do not possess. There are many 
 persons who apparently take little pains with their window gardens, yet their 
 plants thrive excellently and bloom throughout the season, while with others 
 who are continually fussing over the growth in their windows, and perchance 
 coddling it too persistently, the result will be yellow leaves and never a flower. 
 It is well to remember that house plants are very much like infants — they are 
 entirely dependent for their well being upon the judicious care of those who 
 nurse them. Ladies very often fill their windows with fine plants and then 
 consign these to tlie tender mercies of the parlor maid, with instructions to 
 water occasionally, and possibly to give them a breath of fresh air once in a 
 while. As a matter of course the poor things will become sickly and pine away, 
 when their owner will wonder ' what ails them,' and probably declare she ' has 
 not the gift of making plants grow.' Now common sense, careful judgment, 
 and only a little attention are requisite to have windows full of bloom and 
 stands covered with healthy, thrifty plants. Those who do not love them well 
 enough, however, to give them personal care need not expect to keep them in 
 first-rate condition. 
 
 " Do not expect too much of plants. You may purchase one that is just 
 entering upon its seasou of rest, when nature requires it to remain dormant. 
 If it shows no inclination to put forth new shoots, all there is to be done is to 
 keep it clean and water it moderately. Frequently plants are purchased just as 
 their foliage is at maturity, when within a short time they will wither and 
 droop. This is particularly the case with Maiden Hair ferns, which are the 
 finest just before their fronds shrivel. A lady brought to a florist the other day 
 the most pitiable looking Adiantum, which she had purchased but a week 
 before, when its quivering, wiry stems hung luxuriant with green, lacy foliage. 
 She indignantly inquired ' if that was the kind of plants he kept.' Like many 
 others selecting Adiantums she had picked out one for its beauty, when just at 
 its full maturity. Very soon its leaves began to turn, when it drooped, and 
 certainly presented a most dejected appearance. Had its owner but cut off the 
 limp fronds and bore patiently with her fern, in a few weeks it would have un- 
 curled fresh fans of foliage to tremble with every wave of air. 
 
 "House plants are usually kept too warm. A temperature from 55 to 70 
 degrees is better than warmer for the varieties generally cultivated in windows. 
 Give them air, but never expose to draught, which is disastrous. If fresh air 
 can be admitted through an adjoining room, it is safer than to open the window 
 
DR. CHASE'S RECIPES. 763 
 
 at the top. Never lift them from the bottom in winter. As a rule house 
 plants suffer from lack of moisture in the atmosphere; this is especially true 
 where there is furnace heat and gas-light. It is a very good plan to set pans of 
 water on the plant stand, and to fill the vases in the room with water. This 
 makes a healthier atmosphere for people as well as plants. It is often the case 
 that the only person in the house who will have blossoms on her plants will 
 be the cook, whose windows will be gay with roses and geraniums, because 
 the steam from the boiler and kettles will provide the desirable moisture. 
 
 It is highly important to keep the foliage of plants clean, not alone for their 
 beauty, but their health's sake. Wash the leaves inside as well as outside when- 
 ever they are dusty. A soft sponge and tepid water are the best for this pur- 
 pose. To polish ivy leaves, or those of palms and rubber trees, use soft tissue 
 paper. It will make them like satin. Every day pick off any dead leaves or 
 twigs, as these but interfere with the strength of those alive. Blossoms should 
 not be left on too long; they prevent others from forming in perfection. Never 
 permit bloom to wither on the stem. Newspapers may be pinned about plants 
 when rooms are swept to protect them from the dust. They can be shielded 
 from the cold in this way if the fires get down on occasions of severe nights. 
 
 Stirring up the soil in pots will contribute to the well-being of plants. 
 Care should be taken not to dig down too deep and wound the roots. All bloom- 
 ing plants require sunlight; nearly all foliage plants will spindle and grow 
 " white livered " without this great invigorator. It may be readily determined 
 when plants need more light, as they become ' ' drawn " — a term used by horti- 
 culturists to denote the lengthening of stems seeking light. 
 
 PROPAGATION OF PLANTS BY CUTTINGS. 
 
 With our first success in plant culture will come requests from our friends 
 for slips or plants like ours, and such requests the true lover of flowers is 
 always willing to gratify; so that a knowledge of how to propagate or increase 
 our plants is desirable. 
 
 Ever}' vigorous branch contains plant food enough to sustain some growth 
 and development and the propagation of plants by cuttings depends upon utiliz- 
 ing this stored food for the development of roots, thus converting the depend- 
 ing branch into an independent plant. In order to secure this result the cutting 
 must be in a vigorous condition and supplied with an abundance of water, in 
 order to assist in the distribution of the food to the place where it was most 
 needed ; at the same time any excess of water or contact with decaying vegetable 
 matter is to be avoided, as it tends to cause decay in the cuttings, which have 
 much less power to overcome such tendency than when they were connected 
 with the parent plant. 
 
 Gardeners have carefully prepared propagating beds, so arranged that 
 they can control the temperature, not only of the air, but of the soil or sand in 
 which the cuttings are placed, and can regulate it so that the soil is at all times 
 a few degrees warmer than the air above it. This bottom heat, as it is called, 
 has a marked influence in causing the development of roots, and where it can 
 be maintained at a proper degree, success is almost certain. But nearly as good 
 
764 DR. CHASE'S RECIPES. 
 
 success is reached by amateurs by means of much simpler arrangements. One 
 of the best is the following : Secure a small pot, about three inches in diameter, 
 and with thin walls of very porous clay, dress out the hole in the bottom until 
 it can easily closed by a long plug or stopper, which should reach to the top of 
 pot; secure another pot at least three inches larger than the other and fill it with 
 pieces of broken pot until the smaller pot placed upon them will come about 
 half an inch above the other. 
 
 Place the smaller pot in the center, and fill the space around it up to a level 
 of the outer pot with clean, sharp, plastering sand. Before using, the sand 
 should be washed in an abundance of water, so as to remove all the vegetable 
 mould, clay, lime or other impurities, as it is very important that it should be 
 perfectly clean. Now select good, vigorously-growing shoots, which have been 
 fully exposed to the light, and make the slips or cuttings by cutting them off 
 just below the second leaf. If the plant has two leaves on opposite sides of the 
 stem, cut just below the second pair of leaves. Cut off the lower leaf or pair 
 close to the stem, and, making a little hole in the sand with a pencil, put it in 
 so that the bottom will slant in toward and almost touch the inner pot. This 
 should then be filled with warm water, and, as often as convenient, let the cold 
 water out of the pot by removing the plug from the hole in the bottom and refill 
 with warm water. If the whole can be covered with a bell-glass it will be an 
 advantage. As soon as they show by their growth that they are rooted, the 
 plants should be removed from the propagating pot and set in the soil. 
 
 A second and very popular method is the saucer system. Common saucers 
 are filled with clean, sharp sand, and the cuttings inserted close enough to 
 touch each other; then water until the water stands above the surface, and 
 place the dish on the window-sill in the bright sunshine. The sand must be 
 kept constantl}'^ saturated to insure success. If permitted to dry but for a few 
 moments the cuttings will wilt and all the labor will be lost. When using this 
 method the cuttings should be removed to pots as soon as they have formed 
 roots half an inch long. 
 
CAKE OF CANAEIES. 
 
 One of the most attractive and joyous embellishments of the home, one 
 which, next to the presence of flowers, most gladdens and makes the heart 
 throb, is found in that ever-welcome stranger — the canary. No home is now 
 considered complete until this little visitor has taken up his abode in the win- 
 dow-garden or some quiet nook, and we propose to devote a few pages to the 
 proper treatment of this, the most attractive of all domestic pets. 
 
 CAGES. 
 
 Of first importance to those who propose to keep canaries is the selection 
 of proper cages. The cages in general use are altogether ill adapted to com 
 fort, being open to the air at every point, and admitting a succession of 
 draughts from morning till night. The brass open-barred cages, with sliding 
 doors, now so much in vogue, should be avoided, as water lodging on the brass 
 presents gangrene, and, when this is tasted, produces sometimes a sudden 
 death. The best cage is made from mahogany and wire. It should be about 
 thirteen inches long, eleven inches high, and eight inches deep, having the top, 
 back, and one of the sides of wood and the other side and front of tinned wire- 
 work, so as to admit the air and at the same time exclude a draught. The cage 
 inside should be painted white. A long, square, but narrow perch should run 
 from end to end, about the center of the cage; and a second of a similar kind, 
 directly behind the two tin pans inserted at the front of the cage, one on either 
 side, to hold the seed. In the middle of the wire-work, at the front, let there 
 be a hole sufficiently large to admit the bird's head while drinking. By having 
 two perches only, the bird's feet will be kept clean and he will have plenty of 
 room for exercise, without injuring his plumage. 
 
 In addition to the water supplied in the tin, it is always expedient to have 
 a square earthenware batli, fitted in a mahogany frame, ready for use. 
 
 Breeding-cages for canaries are required of larger proportions. The top 
 and sides should be made of wood, the front of strong tin wire. Three or four 
 perches should run across the cage, and a little chamber, or rather one large 
 chamber divided into two, should be made immediately under the top of the 
 cage to hold the nest-boxes; in front of these should be circular holes, to give 
 ingress and egress to the birds; and behind, in the side of the cage, doors by 
 which you can yourself get access to them. Beneath the nest-boxes should be a 
 small cage separated by wires from the larger one. This is for the young birds 
 after they have left the nest. A distinct apartment of this kind is rendered nec- 
 essary by a habit which the old birds have of plucking off the feathers of their 
 young to line their nest for the next brood. The arrangements for food and 
 drinking water should be the same as in the inner cage; but breeding birds will not 
 
 765 
 
766 DB. CHASE'S RECIPES. 
 
 require the bath. The wires of cages should not be painted; the paint is 
 liable to be pecked off, and, being eaten by the birds, proves injurious to them. 
 The best material for this purpose is tinned iron wire, which can always be kept 
 clean and does not rust. 
 
 SELECTING AND BREEDING. 
 
 Birds are known to be old that have blackish, rough scales on their feet, and 
 strong, long claws. A fine, rich, clear, healthy, mealy hen, paired with a 
 healthy, clear yellow cock, if both are bred from clear yellow stock, will pro- 
 duce handsome jonque birds. There are two classes of clear canaries, of a 
 darker or lighter shade of color, designated by the synonymous terms, yellow 
 and white, jonque and mealy, orange and white, and gold and silver. 
 
 To match birds of the same nest for breeding is considered unadvisable, as 
 it will in every respect weaken them. To breed crested birds, if one has a fine 
 crest, match it to an opposite. Good birds may also be obtained by having one 
 parent handsomely pied, and the other clear yellow or mealy. Cinnamon col- 
 ored birds are to be obtained by matching a green male and clear yellow or 
 mealy female, or the reverse. Some persons pair their birds the latter end of 
 February; others a month later. As soon as the birds are paired, keep feeding 
 them high, and add a little moist sugar to the bread and egg until the hen has 
 commenced laying, as it will prevent her from becoming egg-bound. 
 
 GENERAL TREATMENT. 
 
 In winter canaries should not be allowed to remain in a cold room; in sum- 
 mer it is proper to allow them fresh air, which they enjojf, and in the light and 
 heat of the sun they sing gayly and freely. Wholesome air and a lively situa- 
 tion will keep your birds in spirits and health; but beware of placing 
 them in draughts, as many birds contract colds, asthma, and other diseases from 
 that cause. 
 
 Cleanliness being a great preservative against most of their disorders, at 
 the bottom of the cage a false bottom should be made so as to draw out, that it 
 may the easier be cleaned and covered with sifted gravel or sand; some persons 
 recommend sea-sand, the saline properties of which are considered good. Keep 
 the birds' feet clean, and fresh water should be given them every day. The 
 cages and birds must be kept free from vermin; examine the crevices and 
 cracks of your cages, and if you find vermin, remove the bird and wash the 
 cage with a mixture of tobacco and sulphur placed in boiling soap and water; 
 should the bird have any parasites, syringe him daily witli this mixture when 
 cool, and while the bird is damp sprinkle over him Scotch snnff. In the course 
 of a week he will be free from insects. If a piece of old mortar and plenty of 
 gravel are kept at the bottom of tha cage, it will aid in keeping the birds 
 healthy. 
 
 Canaries should not be put up for breeding too early in the season. When 
 the nests are made, the hens soon commence laying. A canary lays on the 
 average, from two to five eggs, and the time of sitting is thirteen days. If 
 three days afterwards any of the eggs remain as they were, remove them with a 
 
DR CHASE'S RECIPES. 767 
 
 wann hand and place them gently in some water. If they are alive, you will 
 then, by watching, see some evidences of the fact, and must tenderly replace 
 them; if you do not, they may be destroyed. 
 
 When birds are sitting, it is not desirable that they should wash them- 
 selves all over, but it should be remembered that the canary loves a bath, 
 and that she should be judiciously indulged in this way. 
 
 The materials for nest-building can be purchased of the dealers, but 
 before using they should be freed from dust and dirt, and well washed in clean 
 hot water to destroy any vermin that might be lurking therein. 
 
 Should the parent bird neglect to feed the young — a result which some- 
 times follows pairing at the wrong time of year, or from paring birds before 
 they are old enough — procure a piece of stale wheaten bread, the best; grate, 
 and mix with some bruised and scalded rape-seed and a small portion from 
 the yolk of a hard-boiled egg. Remove the nestlings to a warm corner and 
 cover the cage up to exclude draughts. Feed with this preparation every 
 quarter of an hour, using, by way of spoon, the finely pointed end of a 
 short stick. Occasionally let a drop or two of water fall into their open 
 beaks. 
 
 Young birds, imless neglected by the old birds, should not be removed 
 until they are five weeks old, and their food should be very gradually changed. 
 Afterwards keep them in a warm room, and within hearing of a good song- 
 ster. During breeding you must not pry too closely into the proceedings of 
 your birds. When it is found either desirable or necessary to feed the young 
 birds by hand, they should be removed from the nest when they are about 
 eight or nine days old. 
 
 In feeding your birds see that the canary-seed is large and glossy, and 
 the rape or flax-seed large and new; and in mixing them together, use the 
 two last in smaller proportions. Give a very little bruised hemp-seed occa- 
 sionally. Great care should be taken with the food while breeding. Birds 
 should have green food occasionally, but not too often; and for this purpose 
 it should be gathered dry and given fresh. It is cruel to keep a poor little 
 prisoner within sight of such a tempting luxury as green food, and yet 
 neglect to gratify him now and then with a gathered leaf. 
 
 When you are in the habit of letting your birds loose, to fly about the room 
 or in the aviar}', and want to catch them, use a circular hoop-net of stout string, 
 made deep and fastened on a wire hoop attached to a pole about six feet long — 
 not less. By the skillful use of this net you may secure the bird without de- 
 stroying the beauty of its plumage. 
 
 Canaries will sometimes acquire the habit of picking out their small feathers 
 and thus disfiguring themselves. The only way of combatting this habit is by 
 suspending a counter attraction for them to pick at — such as apiece of pack- 
 thread saturated with sugar and water and hanging nearly as low as the perch. 
 
 MOULTING. 
 When a canary moults in July or August, according to the warmth or cold- 
 ness of the season, all you need do is to keep him quiet and free from draughts. 
 
768 DR. CHASE'S RECIPES. 
 
 Feed him with a very small quantity of raw beef, scraped and moistened with 
 water, once a week, and occasionally a little of the yolk of a hard-boiled egg, 
 with now and then a piece of sponge cake, and ripe chickweed in full flower. 
 
 DISORDERS. 
 
 As birds are attacked with various diseases, we enumerate the following 
 symptoms: — Placing their heads under their wings; lowering their wings; their 
 feathers becoming bristled, uncompact, or loose; a cough, whine, or moan, as 
 if they were in pain; panting in their breathing, etc. Great negligence is dis- 
 played in not, immediately tliey appear unwell, administering in their food or 
 water such medicines as are essential to their cure. In all cases where milk is 
 administered in warm weather, remove it before it becomes acid. 
 
 Asthma. — This disease arises from neglected colds, exposure to draughts, 
 or from the birds being kept in very hot rooms. The symptom is a gasping as 
 if for breath. Pure mild air and salutary food may in this case benefit, but it 
 is seldom cured. Chickweed, groundsel, or watercress, will sometimes ease the 
 bird ; lettuce and endive leaves are also recommended. Castor oil with fresh 
 milk and bread, sulphur in the seed, and a small quantity of camphor in the 
 water, are given to birds suffering from this complaint. 
 
 Consumption, or Decline. — Atrophy is the form this disorder sometimes 
 assumes in its earlier stages, produced from impure air or improper food. In 
 addition to their ordinary food, give millet-seed, a little fresh milk and bread, 
 watercress, or chickweed; place in the water a small piece of camphor, and in 
 the seed a small quantity of sulphur occasionally. 
 
 Epilepsy. — This disease exhibits itself in sudden fits. The readiest method 
 of treating is to syringe the bird well with water. Some persons have recourse 
 to cutting the bird's toe-nail until it bleeds. 
 
 Ulcers. — If soft ulcers arise on the head or other parts, anoint them with 
 sweet or olive oil. Tumors require opening and drawing. 
 
 Giddiness. — Some birds, that have been in cages open at the top, acquire 
 the habit of twisting their heads and necks so far back as to overbalance them- 
 selves. "When this is the case, remove them to covered cages, or place a dark 
 covering over the top of the cage. 
 
 Baldness. — Should a canary become bald about the head or neck, and given 
 to moping, there is no doubt that he has the ' 'surfeit. " This arises from being fed 
 on bad seed or unripe green food, causing a humor of an acrid nature to exude from 
 the skin. Wash the bird's head night and morning in salt and water, drying it 
 with a soft clean cloth. Then rub in on the bald places a little lai'd or fresh 
 butter. Repeat these operations for a week. This will cure the disorder, 
 and in the spring the feathers will again begin to appear. 
 
 Huskiness. — When this disorder is detected the bird should be kept warm 
 and free from draughts. Its food should consist of finely-scraped beef, mixed 
 with hard-boiled yolk of egg, with a little cold water to dilute. Before giving 
 this, put some boiled milk into the drinking glass; do this for two days and 
 then give the prepared meat. 
 
GLOSSARY, 
 
 OR 
 
 DICTIONARY OF MEDICAL TERMS 
 
 Used in This Work. 
 
 Ab-do-men. The belly, or the lower front part of the body. 
 Ab-lu-tion. Washing of the body externally; cleansing by water. 
 Ab-nor-mal. Unnatural; irregular; not according to rule. 
 Ab-or-tion. Childbirth before the proper time. 
 Ab-ra-sion. A superficial wound caused by bruising the skin. 
 Ab-sorb-ent. Glands and vessels which absorb or suck up substances; med- 
 icines which absorb, or combine with acid matter in the stomach or bow- 
 els. 
 Ac-couch-eur. A man who attends mothers in childbirth. 
 Ac-e-tab-u-lum. The socket that receives the head of the thigh bone. 
 A-cho-li-a. Not sufficient of bile. 
 
 A-cid. Sour, sharp, pungent, bitter or biting to the taste. 
 Ac-tual Cautery. Used in surgery; burning or searing with a hot iron. 
 Ac-u-punc-ture. Pricking with needles; one of the operations of surgery. 
 Ac-ute. Diseases attended with violent symptons; the reverse of chronic. 
 Ad-he-si ve. Tenacious, sticky; apt or tending to adhere. 
 Ad-he-sive Plaster. Sticking plaster. 
 Ad-i-pose. Membrane or tissue; fat. 
 A-d\ilt Age. Manhood or womanhood; a person who has attained full size 
 
 and age. 
 Af-fec-tion. Disorder, disease, malady. 
 Al-bu-men. An element found in both animal and vegetable substances. 
 
 The white of an egg. 
 Al-bu-mi-nose. A substance produced in the stomach during digestion. 
 Al-i-ment. Nourishment, nutrition; anytliing necessary for the support of 
 
 life. 
 Al-i-ment-a-ry Ca-nal. The entire passage through the whole intestines 
 
 from the mouth ; the passage for the aliments. 
 Al-ka-li. A substance which, when united to acids, neutralizes them. 
 Al-ter-a-tive. A remedy which gradually restores healthy action. 
 Al-ve-o-lar. Relating to the sockets of the teeth. 
 Al-vine. Relating to the intestines. 
 Am-atir-o-sis. A loss or decay of sight, produced by various causes. 
 
 769 
 
770 QL0B8ART. 
 
 Am-en-or-rhe-a. An obstruction of the menstrual discharges; absence of 
 the menses. 
 
 Am-ni-ot-ic Liquid. The fluid surrounding the foetus of the womb. 
 
 Am-pu-ta-tion. The act of cutting off a limb or other part of the body. 
 
 A-na-sar-ca. A dropsy of the whole body; a general dropsy. 
 
 A-nas-to-mose. To communicate with each other; applied to arteries and 
 veins. 
 
 A-nat-o-my. Study of the body. 
 
 An-em-i-a. Lack of blood; a comparatively bloodless state. 
 
 An-es-the-sia. Numbness or paralysis of sensation. 
 
 An-eu-rism. A soft tumor, caused by the rupture of the coats of an artery. 
 
 An-i-mal-cules. Animals so minute as to be visible only with a micro- 
 scope. 
 
 An-o-dyne. Any medicine which will allay pain and induce sleep. 
 
 Ant-acid. A substance which neutralizes acids; alkalies are antacids. 
 
 An-thel-min-tic. A medicine that destroys worms. 
 
 An-thrax. A dusky red or purplish kind of tumor, occurring in the neck. 
 
 An-ti-bil-ious. An opposing medicine counteractive of bilious complaints. 
 
 An-ti-dote. A preventive, or remedy for, poison or any disease. 
 
 An-ti-dys-en-ter-ic. A cure for dysentery. 
 
 An-ti-e-met-ic. A remedy to check vomiting. 
 
 An-ti-lith-ic. A medicine to prevent or remove urinary calculi or gravel. 
 
 An-ti-mor-bif -ic. Anything to prevent or remove disease. 
 
 An-ti-pe-ri-o die. That which cui-es periodic diseases, such as ague, intermit- 
 tent fever, etc. 
 
 An-ti-scor-bu-cic. A remedy used for the scurvy; blood purifiers. 
 
 Anti-septic. Whatever resists or removes putrefaction or mortification. 
 
 An-ti-spas-mod iC. Remedy for cramps, spasms, and convulsions. 
 
 A-nus. The extci-nal opening of the rectum, lower intestines. 
 
 A-or-ta. The great artery from the heart. 
 
 Ap-a-thy. Insensibility to pain. 
 
 A-pe-ri-ent. A mild purgative or laxative. 
 
 Ap-pe-tite. A desire for food or drink. 
 
 Ar-o-ma. The agreeable odor of plants and other perfumed substances. 
 
 Ar-o-mat-ic. Spicy and fragrant drugs. 
 
 Ar-te-ry. A vessel that conveys the blood from the heart to the organs. 
 
 Ar-thro-di-a. A joint movable in any direction. 
 
 Ar-tic-u-la-tion. The union of bones with each other, as at the joints. 
 
 Ar-tic-u-la-ted. Having joints. 
 
 As-car-i-des. Pinworms found in the lower portion of the bowels. 
 
 As-ci-tes. Dropsy of tlie abdomen. 
 
 As-phyx-ia. Apparent death, as from drowning. 
 
 As-sim-i-la-tion. The process by which food is changed into tissue. 
 
 As-then-ic. Debilitated. 
 
 As-trin-gent. A medicine which contracts or puckers up surfaces with 
 which they come in contact; used in flooding, diarrhea, etc. 
 
GLOSSARY. 771 
 
 At-o-ny. Debility; defect of muscular power. 
 
 At-ro-phy. A loss of strength and wasting of flesh without any sensible 
 
 cause. 
 At-ten-u-ants. Medicines for reducing the weight of the body. 
 Au-ri-cle. A cavity of the heart. 
 Aus-cul-ta-tion. The art of detecting disease by listening to the sounds of 
 
 lungs, heart, etc. 
 Ax-il-la. The armpit; hence axillary, pertaining to the armpit. 
 Ax-il-la-ry Glands. Situated in the armpit, secreting a fluid of peculiar 
 
 odor. 
 Bal-sam-ics. Medicines possessing healing properties. 
 Bile or Gall. A secretion from the liver which aids digestion. 
 Blis-ter. A thin watery bladder on the skin. 
 Bou-gie. A taper body introduced into a passage or sinus to keep it open 
 
 or enlarge it. 
 Bright's Disease. A dangerous disease of the kidneys. 
 Bron-chi-tis. Inflammation of the bronchial tubes; the branches of the 
 
 windpipe in the lungs. 
 Ca-chex-y. A bad state of the body. It may be caused by blood poisons. 
 Calculus. Stone or gravel found in the kidneys and bladder. 
 Callous. Hard or firm. 
 Ca-lor-ic. Heat. 
 Capillary. Fine, hair-like. 
 Cap-si-cum. Cayenne pepper. 
 
 Cap-sule. A dry, hollow vessel containing the seed or fruit. 
 Car -bon-ic Acid Gas. A gas of two parts of oxygen and one part of 
 
 carbon. 
 Ca-ri-es. Ulceration of a bone. 
 Car-min-a-tives. Medicines which allay pain by expelling wind from the 
 
 stomach and bowels; an aromatic medicine. 
 Ca-rot-id Artery. The great arteries of the neck that convey blood to the 
 
 heart. 
 Car-ti-lage. A hard elastic substance of the body; gristle. 
 Ca-ta-me-ni-a. The monthly discharges of women. 
 Cat-a-plasm. A poultice. 
 
 Ca-tarrh, A discharge from the head or throat; a flow of mucus. 
 Ca-thar-tic. An active purgative. 
 Catheter. A curved instrument introduced into the bladder, for drawing 
 
 off the urine. 
 Caus-tic. Burning; a corroding or destroying substance which bums or cor- 
 rodes living tissues, as nitrate of silver, potash, etc. 
 *Cau-ter-y. A burning or searing any part of the body. 
 Cell. A small elementary form found in vegetable and animal tissue. 
 Cer-e-bel-lum. The lower and back part of the brain, 
 Cer-e-bral. Pertaining to the brain. 
 Cer-e-brum. The upper and front part of the brain. 
 
772 GLOSSARY. 
 
 Cer-e-bro-Spinal. Pertaining to the spinal cord and brain. 
 Ce-ru-men. The wax of the ear. 
 
 Cha-lyb-e-ate. Containing iron in solution, as found in mineral springs. 
 Chan-cre. A venereal or syphilitic sore. 
 
 Chol-a-gogues. Medicines that cause an increased flow of bile, such as calo- 
 mel and podophyllin. 
 Chol-er-ic. . Easily irritated; irritable. 
 Chor-dee. A painful drawing of the chords of the penus. It occurs in 
 
 gonorrhea. 
 Chron-ic. To continue for a long time, and becoming a fixed condition of 
 
 the system. 
 Chyle. A milky fluid, mixing with and forming the blood. 
 Chyme. The pulp formed by the food after it has been for some time in the 
 
 stomach, mixed with the gastric secretions. 
 Cir-cu-la-tion. The motion of the blood, which is propelled by the heart 
 
 through the body. 
 Clav-i-cle. Collar-bone. 
 Co-ag-u-la-tion. A change from a fluid to a solid condition, as in the 
 
 coagulation of the blood. 
 Co-ag-u-lum. A clot of blood. 
 Co-a-lesce. To grow together; to unite. 
 
 Col-lapse. Sudden failure or prostration of the vital functions. 
 Col-liq-ua-tive. Excessive discharges from the body which weaken the 
 
 system. 
 Colon. A jiortion of the large intestine. 
 Co-ma, Com-a-tose. Stupor; disposed to sleep. 
 Com.-press. A bandage, made with several folds of linen. 
 Con-cus-sion. A violent shock. 
 Con-fluent. Running together. 
 Con-ges-tion. An accumulation of blood. 
 
 Con-junc-ti-va. The membrane that lines the eyelid and covers the eye. 
 Con-sti-pa-tion. Costiveness. 
 
 Con-ta-gious. Catching, or that which may be communicated by contact. 
 Con-tu-sion. A bruise. 
 
 Gon-va-les-cence. An improvement in health after sickness. 
 Con-vul-sions. Involuntary and violent movements of the body. 
 Cor-dial. A medicine that stimulates and raises the spirits. 
 Cornea. The transparent membrane in the fore part of the eye. 
 Cor-rob-o-rants. Tonics or strengthening medicines. 
 Cor-ro-sive. Substances that consume or eat away. 
 Coun-ter-ir-ri-ta-tion. Driving disease from one part by irritating another 
 
 part. 
 Cra-ni-um. The skull. 
 Cri-sis. The turning point of a disease. 
 Cu-ta-ne-ous. Pertaining to the skin. 
 
GLOSSARY. Tt% 
 
 Cu-ti-cle. The outer skin. 
 
 Cyst. A bag or sac containing matter or other fluid. 
 Debil-ity. Weakness. 
 
 De-coc-tions. Medicines that are prepared by boiling. 
 Deglutition. The act of swallowing. 
 De-liq-ui-um. The act of fainting. 
 Delir-ium. Wildness, temporary loss of the mind. 
 Demulcents. A mucilaginous medicine, as flaxseed or gum Arabic. 
 Den-ti-tion. The act or process of cutting teeth. 
 Den-tri-frice. A preparation for cleaning the teeth. 
 De-ob-stru-ent. A mild laxative. 
 
 De ple-tion. To diminish the quantity of blood by blood-letting or other 
 process. 
 
 Dep-u-ra-tion. Cleansing from impure matter. 
 
 De-ter-gent. Cleansing medicines as laxatives and purgatives. 
 
 Di-ag-no-sis. The act of determining diseases by symptoms. 
 
 Di-a-pho-ret-ics. Medicines which aid or produce perspiration or sweating. 
 
 Di-a-phragm. Midriff ; the muscular division between the chest and the 
 abdomen. 
 
 Diathesis. Tendency of the body to any form of disease, as scrofulous 
 diathesis. 
 
 Di-e-te-tic. Relating to diet. 
 
 Dil-a-ta-tion. Act of spreading in all directions. 
 
 Di-lu-ted. Reducing the strength of liquids with water. 
 
 Di-lu-ting. Weakening. 
 
 Dis-cu-tient. Medicines which scatter or drive away tumors. 
 
 Dis-in-fec-tants. Articles which purify infected places. 
 
 Dislocation. A bone out of its socket. 
 
 Di-u-ret-ic. A medicine that increases the amount of urine. 
 
 Dor-sal. Having reference to the back. 
 
 Drastics. Active or strong purgatives. 
 
 Du-o-de-num. The first of the small intestines. 
 
 Dys-cra-sia. A bad habit, producing generally a diseased condition of the 
 system. 
 
 Dys-pep-sia. Difficult of digestion. 
 
 Dys-pha-gi-a. Difficulty of swallowing. 
 
 Dysp-noe-a. Obstructing the breath. 
 
 Dys-u-ri-a. Difficulty and pain in discharging urine. 
 
 Eb-ul-li-tion. The motion of a liquid by which it gives off bubbles of vapor. 
 
 Ef-fer-vesce. To foam as in soda-water. 
 
 Ef-flor-es-cence. Redness of the surface, as in measles, etc. 
 
 Ef-flu-vi-a. Exhalations from substances, as from flowers or decaying mat- 
 ter. 
 
 Ef-fu-sion. An escape of fluids from their natural position into the tissues or 
 cavities of the body. 
 
 E-lec-tri-za-tion. Medical use of electricity. 
 
774 GLOSSARY. 
 
 E-lec-tu-ary. Medicines prepared with honey. 
 
 E-lim-i-na-tion. To escape from the body, as by the pores of the skin.. 
 
 £-zuac-i-ate. To waste away ; to grow thin. 
 
 Em-bry-o. The early stage of the foetus. 
 
 Em-e-sis. The act of vomiting. 
 
 Emet-ics. Medicines which produce vomiting. 
 
 Em-men-a-gogue. A medicine which will aid the menstrual discharge.. 
 
 E-mol-li-ent. A softening medicine, flaxseed, etc. 
 
 E-mul-sion. A mucilage from the emollients. 
 
 E-nam-el. The outside covering of the teeth. 
 
 En-ceph-a-lon. The whole brain. 
 
 En-cys-ted. Enclosed in a cyst or sac. 
 
 En-dem-ic. A disease peculiar to certain localities. 
 
 E-ne-ma. An injection by the rectum. 
 
 En-er-va-tion. A reduction of strength. 
 
 En-te-ri-tis. Inflammation of the bowels. 
 
 E-phem-e-ral. Of short duration. 
 
 Ep-i-dem-ic. A disease that prevails in a certain district. 
 
 Ep-i-derm-is. The outer skin; the cuticle. 
 
 Ep-i-gas-tric. Pertaining to the upper part of the abdomen. 
 
 Ep-i-glot-tis. Trap-door cartilage at the root of the tongue, preventing food 
 
 or drink from entering the wind-pipe. 
 Ep-i-lep-tic. Subject to epilepsy, convulsions, or the falling sickness. 
 E-piph-o-ra. A surplus secretion of tears, causing what is termed a watery 
 
 eye. 
 Ep-i- spas-tic. Blistering. 
 Ep-is- tax-is. Nose bleed. 
 
 Er-e-thism. Morbid energetic action of irritability. 
 E-ro-sion. Eating away; corrosion. 
 
 Er-rhine. A medicine to promote the discharge of mucus from the nose. 
 E-ruc-ta-tion. Raising wind from the stomach ; belching. 
 E-rup-tion. Pimples or blotches on the skin. 
 Es-char. The dead part, which falls off from the surface. 
 Es-cha-rot-ic. An application which sears or destroys the flesh. 
 Eu-sta-chi-an Tube. A narrow canal leading from the side of the throat ttv 
 
 the internal ear. 
 E-vac-u-a-tion. The discharge by stool or passing of urine from the bladder. 
 Ex-ac-er-ba-tion. Violent increase in a disease. 
 
 Ex-an-the-ma. An eruptive disease, as small-pox, scarlet fever, measles. 
 Ex-ci-sion. The act of cutting out or off. 
 Ex-eit-ant. A stimulant; a nerve remedy. 
 Ex-cor-i-ate. To wear off the skin in any way. 
 Ex-cres-cence. An unnatural growth of a part, as a wart or tumor. 
 Ex-cre-tion. That which is thrown off. 
 Ex-fo-li-ate Scaling or peeling off. 
 Ex-ha-la-tion. Throwing off of vapor, air, gas, etc. 
 
GLOSSARY. 776 
 
 Ex-os-to-sis. An unnatural growth from a bone; a bony tumor. 
 
 Ex-pec-to-rant. A medicine which produces or aids the discharge of mucus 
 from the bronchial tubes or lungs. 
 
 Ex-pec-tO-rate. To discharge mucus or saliva from the mouth. 
 
 Ex-pi-ra-tion. The act of expiring; breathing out the air from the lungs. 
 
 Ex-trav-a-sa-tion. A collection of blood into a cavity, or under the skin, a 
 blood blister. 
 
 Pse-cal. Relating to the faeces. 
 
 Pae-ces. The natural discharges of the bowels. 
 
 Pa-ci-al. Having reference to the tace. 
 
 Par-i-na-ceous. Containing starch, as farinaceous food, meal or flour from 
 vegetables. 
 
 Fauces. The pharynx and back part of the mouth. 
 
 Peb-ri-fuge. A medicine to drive away fever, producing perspiration. 
 
 Pe-brile. Having reference to fever; feverish. 
 
 Pe-mur. The thigh bone. 
 
 Pet-id. Having a disagreeable odor. 
 
 Pi-brine. Animal matter found in blood. 
 
 Pi-brous. Composed of small threads or fibres of animal or vegetable mat- 
 ter. 
 
 Pil-ter. To strain through a paper made for that pvu-pose. 
 
 Filtration. Straining. 
 
 Pist-u-la. An ulcer. 
 
 Plac-cid. Flabby, soft, relaxed; as a flaccid muscle. 
 
 Plat-u-len-cy, Pla-tus. To inflate the stomach with gas. 
 
 Plood-ing. Uterine hemorrhage. 
 
 Plush. A flow of blood to the face. 
 
 Flux. An unusual discharge from the bowels, diarrhea. 
 
 Foe tus. The child in the womb. 
 
 Fo-men-ta-tion. Bathing by means of flannels dipped in hot water or med 
 
 icated liquid. 
 For-mi-ca-tion. An unpleasant sensation, like the creeping of ants. 
 For-mu-la. A medical prescription. 
 Pract-ure. A broken bone. 
 
 Pric-tion. Rubbing with the dry hand or coarse cloth. 
 Pu-mi-ga-tion. Smoking a room or anything to be cleansed. 
 Function. The particular acting of an organ, as the function of the heart. 
 Pun-da-ment. The anus; the lower extremity of the rectum. 
 Fungus. A spongy flesh in wounds, as proud flesh, a soft cancer which. 
 
 bleeds when touched. 
 Gal-van -i-za-tion. Use of the galvanic current. 
 Gan-gli-on. A knot, or lump on tendons; an enlargement in the course of a 
 
 nerve. 
 Gangrene. Partial death of a part, often ending in entire mortification. 
 Gar-gle. A wash for the mouth and throat. 
 Gastric. Belonging to the stomach. 
 
776 GLOSSARY. 
 
 Gastric Jiiice. Secretion of the stomach. 
 Gas-tri-tis. Inflammation of the stomach. 
 Ges-ta-tion. The period of pregnancy. 
 
 Gland. A soft body, the function of wliich is to secrete some fluid. 
 Glot-tis. The opening into the windpipe at the root of the tongue. 
 . Glu-te-us. A name applied to the muscles of the hip. 
 Gran-u-la-tion. The healing of a wound or ulcer with healthy matter. 
 Gru-mous. Thick, clotted, concreted; as grumous blood. 
 Gut-tur-al. Relating to the throat. 
 Habit. A peculiar state or temperament of the body; pre-disposed to do 
 
 some particular ttiing. 
 Hec-tic. A remitting fever. 
 Hem-a-le-mes. Hemorrhage from the stomach. 
 Hem-a-tu-ra. Hemorrhage from the bladder. 
 Hem-a-to-sis. An excessive or morbid quantity of blood. 
 Hem-i-ple-gia. Paralysis of one side of the body. 
 He-raop-ty-sis. A spitting of blood. 
 
 Hem-or-rhage. A flow of blood, as from the lungs, nose, etc. 
 Hem-or-rhoids. The piles; bleeding piles. 
 He-pat-ic. Relating to the liver. 
 Her-ba-ceous. Pertaining to herbs. 
 Hereditary. Inherited from a parent. 
 Her-pes. Disease of the skin, as tetter, ringworm, etc. 
 Her-ni-a. A rupture, and protrusion of some part of the bowels, 
 Hu-mors. The fluids of the body, excluding the blood. 
 Hy-dra-gogue. A medicine that produces a watery discharge from the bow- 
 
 ela, used in dropsy. 
 Hy-drar-gy-rum. Metallic mercury, quicksilver; a physician's name for 
 
 calomel. 
 Hy-dro-gen. One of the elementary principles, always existing in water, of 
 
 which it composes the ninth part. 
 Hy-dro-pho-bia. The rabid qualities of a mad dog. 
 Hy-gi-ene. The art of preserving health by diet. 
 Hyp-o-chon-dri-a-cal. Melancholy; low-spirited. 
 Hyp-not-ics. Medicines which produce sleep. 
 Hy-po-der-mic. To insert under the skin. 
 Hysterical. Subject to hysteria; nervous. 
 Ichor. A biting, watery, and acrid discharge from ulcers. 
 Id-i-op-a-tliy. An unhealthy condition not preceded by any other disease. 
 Id-i-o-syn-cra-sies. Peculiarity of constitution or temperament. 
 Il-e-us. Colic in the small intestines. 
 Il-i-ac Region. Region of the small intestines. 
 Im-be-cil-i-ty. Weakness of mind. 
 Im-mer-se. To plunge under water. 
 In-a-ni-tion. Emptiness; weakness; exhaustion. 
 In-cor-po-rate. To mix medicines. 
 
OL08SART. 777 
 
 In-cu-ba-tion. To hatch eggs; slow development of disease. 
 
 In-ci-sor. A front tooth. 
 
 In-di-gest-i-bl0. Not easily digested. 
 
 In-dis-po-si-tion. A poor state of health. 
 
 In-fec-ti-ous. Contagious. 
 
 In-flam-ma-tion. Attended with heat; a redness or swelling of any part. 
 
 In-fu-sion. Medicine prepared by steeping, not boiling. 
 
 In-ges-tion. Forcing into the stomach. 
 
 In-jec-tion. Any preparation sent into some part of the body by means of a 
 syringe. 
 
 In-oc-u-la-tion. Communicating a disease to a healthy person by injecting 
 contagious matter in the skin. 
 
 Is-chu-ra. Not able to pass the urine. 
 
 In-spi-ra-tion. Drawing air into the lungs. 
 
 In-spis-sa-tion. The act of thickening by boiling or evaporation. 
 
 In-teg-u-ment. A covering; the skin. 
 
 Intercostal. Between the ribs. 
 
 In-ter-mit-tent. Ceasing at intervals; fevers which come on at regular 
 intervals. 
 
 Intestines. The bowels. 
 
 Jug-u-lar. Applied to the veins of the throat. 
 
 Lacerated. Tom from. 
 
 Lach-ry-mal. Pertaining to the tears. 
 
 Lac-ta-tion. Act of nursing, or sucking. 
 
 Iian-ci-na-ting. Piercing, as with a sharp pointed instrument; hence lanci- 
 nating pain. 
 
 Lan-guor. Feebleness; lassitude of body. 
 
 Lar-ynx. The upper part of the windpipe. 
 
 Lax-a-tive. A gentle cathartic; a medicine that loosens the bowels. 
 
 Lesion. A flesh wound, 
 
 Leth-ar-gy. Excessive drowsiness. 
 
 Leu-cor-rhe-a. A whitish discharge from the womb. 
 
 Ligature. A thread for tying blood-vessels to prevent bleeding. 
 
 Li-ga-tion. The art of using a ligature. 
 
 Lin-i-ment. A fluid lotion or wash to be applied by friction. 
 
 Lith-on-trip-tic. A medicine to dissolve the stone or gravel in the bladder, 
 
 Li-thot-o-ray. The operation of cutting to remove the stone in the bladder. 
 
 Liv-id. Black and blue spot on the surface. 
 
 Lo-chi-al. Pertaining to discharges from the womb after childbirth. 
 
 Lum-ba-go. Rheumatic pains in the loins and small of the back. 
 
 Lumbar. Pertaining to the loins. 
 
 Lymph. A thin, colorless fluid in the lymphatic vessels. 
 
 Lymphatic. Small vein-like vessels pervading the body; absorbents. 
 
 Mac-er-a-tion. Steeping or softening with water. 
 
 Mac-u-lar. Colored spots; blemishes. 
 
 Mai-Bad. Mai practice ; not according to science. 
 
778 GLOSSARY. 
 
 Ma-la-ri-a. Bad air; air which tends to cause disease supposed to arise from 
 
 decayed vegetable matter. 
 Mal-for-ma-tion. Irregular formation or structure of parts. 
 Malignant. Violent; dangerous; liable to produce death. 
 Mar -row. A soft substance in the bones. 
 Mas-ti-ca-tion. The act of chewing. 
 Mas-tiir-ba-tion. Self-abuse. The most injurious, self-destroying of all 
 
 habits. 
 Ma-te-ri-a Medica. The science of medicine. 
 Ma-trix. The womb. 
 
 Mat-u-ra-tion. The formation of pus or matter in any part of the body. 
 Me-dlil-la Oblongata. A nervous mass in the lower part of the brain. 
 Men-ses, Menstruation. The monthly sickness of women. 
 Men-stru-um. A liquid used to dissolve solid substances. 
 Me-phit-ic. Suffocating; noxious; pestilential. 
 
 Met-a-car-pus, That portion of the hand between the wrist and fingers. 
 Me-tas-ta-sis. A change of disease from one location to another. 
 Met-a-tar-sus. The part of the foot between the ankle and the toes. 
 Mi-as-ma, Miasmata. Malaria; exhalations from swamps, lowlands and. 
 
 decaying matter. 
 Mor-bid. Unhealthy; deseased; corrupt. 
 Mor-bif-ic. Producing disease. 
 Mor-bus. A disease of the bowels; cholera morbus. 
 Mu ci-lage. A glutinous, watery solution of gum. 
 Mu-cus. Animal mucilage secreted by the mucous membrane. 
 Mus-cles. A bundle of fibres; the organs of motion; they constitute the flesh. 
 Nar-cot-ics. Medicines that produce sleep, relieve pain, or stupefy. 
 Nau-se-a. Sickness at the stomach; may increase until vomiting takes place. 
 Na-vel. Center of the abdomen. 
 
 Negus. A liquid made of wine, water, sugar, nutmeg, and lemon juice. 
 Ne-phr-it-is. Inflammation of the kidneys. 
 Neph-ros. The kidney. 
 
 Ner-vine. A medicine that soothes a nervous excitement. 
 Neu-ral-gia. Pain in the nerves. 
 Neu-ras-the-nia. Nervous exhaustion. 
 Noc-tur-nal. Occurring in the night. 
 Nor-mal. Natural and healthy condition. 
 Nos-trum. A patent medicine. 
 Nu-tri-tious. A substance possessing nourishment. 
 Obtuse. Dull, not acute. 
 CE-de-ma. A watery swelling. 
 Ol-fac-tory Nerves. The nerves of smell. 
 O-men-tum. The covering of the bowels. 
 Oph-thal-mi-a. Disease of the eye. Inflammation of the eyes. 
 O-pi-ates. Medicines which promote sleep. 
 Op-tic Nerve. The nerve which enters the back part of the eye; 
 
GLOSSARY. in 
 
 Or-thop-ncB-a. Asthma; great difficulty of breathing, caused hy diseases of 
 
 the heart or diaphragm. 
 Os-si-fy. To change flesh or other soft matter into a hard, bony substance; 
 
 from osteo, a bone or like a bone. 
 Ovum. An egg. 
 
 Ox-y-gen. A gas that forms one-fifth of the atmosphere. 
 Pal-ate. The partition separating the cavity of the mouth from that of the 
 
 nose. 
 Pal-pi-ta-tion. A fluttering or unnatural action of the heart, in which it 
 
 beats too rapidly and strongly. 
 Pan-a-ce-a. A remedy for all diseases ; a universal medicine. 
 Pa-pil-la. A red point upon the tongue or elsewhere. 
 Par-a-cen-te-sis. Puncturing of the chest or abdomen for the purpose of 
 
 drawing off water. 
 Pa-ral-y-sis. Palsy; losing control of any part of the system. 
 Par-a-lyt-ic. One affected with paralysis. 
 Par-a-ple-gi-a. Paralysis of the lower portion of the body. 
 Par-ox-ysm. A fit of disease at certain periods. 
 Pa-thol-o-gy. Doctrine of disease. 
 Par-tu-ri-tion. Childbirth. 
 Pec-tor-al. Relating to the chest. 
 
 Pel- vis. A bony cavity forming the lower part of the trunk of the body. 
 Pep-sin. A peculiar substance in the stomach which aids digestion. 
 Per-i-car-di-um. The sac containing the heart. 
 Per-i-cardit-is. Inflammation of the pericardium. 
 Per-spi-ra-tion. Sweat. 
 
 Per-i-ne-um. The part between the anus and organs of generation 
 Per-i-os-te-um. The membrane covering the bones. 
 Per-i-to-ne-um. The membrane which lines the abdomen and covers the 
 
 bowels. 
 Pe-te-chi-ae. Purple spots which appear upon the skin in low fevers. 
 Phag-e-den-ic. Corroding, eating; applied to ulcers. 
 Pha-lan-ges. The bones which form the fingers and toes. 
 Phleg-mat-ic. Dull; sluggish; heavy. 
 Phar-ynx. The upper part of the throat. 
 Phlo-gis-tic. Tendency to inflammatory. 
 
 Phtliys-io-al. A condition of the system tending to pulmonary consump- 
 tion. 
 Phlegm, A mucus from the bronchial tubes. 
 Ple-thor-ic. Of a full habit of body; corpulence. 
 Pleu-ra. A membrane that covers the lungs and folds upon the sides. 
 Pleu-ri-sy. Inflammation of the pleura. 
 Pneu-moni-a. Inflammation of the lungs. 
 Pol-y-pus. A pear shaped tumor. 
 
 Prescription. A physician's formula for the preparation of medicines. 
 Probe. An instrument for examining the depth of a wound. 
 
780 GLOSSARY. 
 
 Prog-no-sis. Guessing the tennination of a disease. 
 
 Pro-lapsus Ani. Falling of the anus. 
 
 Pro-lapsus Uteri. Falling of the uterus. 
 
 Pros-tra-tion. Loss of strength. 
 
 Pro-phy -lac-tic. A medicine to prevent disease. 
 
 Pty-a-lism. A copious flow of saliva; salivation. 
 
 Pu-ber-ty. Full growth; perfection. 
 
 Pu-er-pe-ral. Fever at or soon after childbirth. 
 
 Plumon-a-ry. Pertaining to, or affecting the lungs. 
 
 Pul mon-i-tis. Inflammation of the lungs. 
 
 Pulse. The beating of the heart or blood-vessels, especially of the arteries. 
 
 Pulp. A soft mass. 
 
 Pun-gent. Piercing, biting, stimulating. 
 
 Pur-ga-tive. A gentle cathartic; a medicine acting on the bowels to loosen 
 them. 
 
 Pur-u-lent. Consisting of pus or matter. 
 
 Pus. Unhealthy matter. 
 
 Pus-tules. Elevations of the skin containing pus. 
 
 Pu-tre fac-tion. To decompose by fermentation. 
 
 Pu-tres-cent. Pertaining to the process of putrefaction. 
 
 Py-ro-sis. A jieculiar disease of the stomach better known as water-brash. 
 
 Eec-tum. The lower portion of the large intestine, 
 
 Re-frig-er-ant. Medicines which lessen the heat of a body. 
 
 Reg-i-men. The regulation of diet and habit in order to restore health or to 
 cure disease. 
 
 Res-o-lu-tion. To return to health; dispersion of an inflammation before pus 
 has formed. 
 
 Ee-solv-ents. Applied to inflammations. 
 
 Res-pi-ra-tion. The process of breathing. 
 
 Re-sus-ci-ta-tion. Reviving from apparent death, as drowning. 
 
 Ret-i-na. The internal nervous tissue of the eye. 
 
 Ru-be-fa-cients. Medicines that causes redness of the skin, as mustard, rad- 
 ish leaves, etc. 
 
 Ru-bif-ic. To make red. 
 
 Sao-cha-rine. Having the properties of sugar. 
 
 Sa-li-va. The spittle; the secretions of the mouth. 
 
 Sal-i-va-tion. Increase of the secretion of saliva. 
 
 Sanative. A curative medicine; to heal. 
 
 Sanguine Abounding in blood, or having the color of blood. 
 
 Sa-ni-es. A thin discharge from wounds or ulcers. 
 
 Scab. A formation over a sore in healing. 
 
 Scarf-skin. The outer skin of the body. 
 
 Scirrhous. Hard; knotty, generally of a cancerous nature. 
 
 Scor-bu-tic. Partaking of the nature of scurvy. 
 
 Scro-tum. The bag containing the testicles. 
 
GLOSSARY. 781 
 
 Se-cre-tion. The separation of any substance from the blood for a particular 
 
 purpose. 
 Sed-a-tive. The opposite of stimulation. A quieting medicine which allays 
 
 irritation and soothes pain. 
 Sed-en-tary. Sedentary habit; accustomed to, or requiring much sitting; 
 
 inactive. 
 Seid-litz. A village in Bohemia, from which Seidlitz powders derived its 
 
 name. 
 Sem-i-nal. Pertaining to or contained in seed. 
 Serous. Thin, watery substance, like whey. 
 Serum. Tlie watery, or milky portions of the blood. 
 Sinapism. A mustard plaster. 
 Sinew. That which unites flesh to a bone. 
 
 Slough. Death from a part; the part tliat separates from a wound. 
 Sloughing. The act of separating the dead flesh from a sore. 
 Sol-u-tion. Composed of a liquid and a solid substance. 
 Sol-vent. Having the power to dissolve solid substances. 
 Sor-des. The dark matter deposited upon the lips and teeth in low fevers. 
 Spasm. A sudden contraction of the muscles; cramps, convulsions. 
 Spe-cif-ic. An infallible remedy. 
 Spinal Column. The back-bone. 
 Spi-nal Cord. The nervous marrow in the backbone. 
 
 Spleen. The milt; it is situated in the abdomen and attached to the stomach. 
 Squa-mous. Having scales. 
 Sternum. The breast-bone. 
 Ster-tor. Noisy breathing; snoring. 
 Stertorous. The act of snoring. 
 
 Stim-u-lants. Medicines that are calculated to excite a healthy action, 
 Sto-mach-ic. A cordial for the stomach, exciting its action. 
 Sto-mat-i-tis. Inflammation of the mouth. 
 Stool. A discharge from the bowels. 
 Stran-gu-ry. Difficult and painful passage of urine. 
 Stricture. Unnatural contraction of any passage of the body. 
 Stru-ma. Scrofula. 
 Stupor. Insensibility; numbness. 
 Styptic. A medicine which stops bleeding. 
 Sub-cu-ta-ne-ous. Under the skin. 
 Sudor. Sweat. 
 
 Su-dor-if-ics. Medicines that cause sweating. 
 Sup-pos-i-to-ries. Medicinal substances introduced into the rectum to favor 
 
 or restrain evacuations, or to ease pain. 
 Sup-pu-ra-tion. The act of forming pus. 
 
 Suture. The peculiar saw-like joint uniting the bones of the skull. 
 Symp-tom. A sign or token of disease. 
 Syn-CO-pe. To swoon; fainting. 
 
783 GLOSSARY. 
 
 Syph-i-lis. A contagious disease from sexual intercourse with those who 
 
 have venereal disease. 
 Syph,-i-li-tic. Pertaining to the venereal disease or pox. 
 Syringe. An instrument for injecting liquids into the bowels, ear, throat, 
 
 or other parts of the body. 
 Tannic Acid. An astringent made from oak baak. 
 Tem-per-a-ment. A peculiar habit of body. 
 Ten-don. A fibrous cord attached to the extremity of a muscle. 
 Tenesmus. Difficulty and pain at stool; a painful bearing down sensation 
 
 in the lower bowels. 
 Tepid. Warm, but not hot. 
 Ter-tian. Occurring every other day. 
 Tes-tes. The testicles. 
 Tes-ti-cles. Two glandular bodies situated in the scrotum, belonging to the 
 
 male organs of generation. 
 Tet-a-nus. Locked jaw. 
 
 Tibia. The large bone of the leg below the knee. 
 Tincture. Medicine dissolved in alcohol. 
 Thorax. The chest. 
 Tor-mi-na. Severe griping pains. 
 ToQ-ics. Remedies intended to strengthen the system. 
 Ton-sil. Glands situated on each side of the throat. 
 Tor-pid. Dull; stupid; lifeless. 
 Tra-che-a. The windpipe. 
 Tu-ber-cle. A pimple, swelling, or small tumor, 
 Tu-me-fae-tion. The act of forming a tumor. 
 Tumor. An enlargement of any part of the body; a swelling. 
 Ty-phoid. Resembling typhus; weak; low. 
 Typhus. A nervous fever, malignant, infectious, etc. 
 Ul-cer. A sore which discharges pus. 
 Um-bil-ic. Pertaining to the navel. 
 U-rea. A substance found in the urine. 
 U-re-ter. The duct leading from the kidneys to the bladder. 
 TJ-re-thra. Duct leading out from the bladder; the canal of the penis through 
 
 which the urine passes from the body. 
 Urine. Water from the bladder. 
 U-ter-us. The womb. 
 Vac-ci-nate. To inoculate with the cow-pox by inserting the vaccine in the 
 
 skin. 
 Vac-cine. Matter of the cow-pox. 
 Va-gi-na. The passage from the womb to the vulva. 
 Vag-in-is-mus. Spasm of the vagina, caused by morbid irritability. 
 Val-e-tu-di-na-ri-an. A person of a weak, sickly constitution, 
 Va-ri-o lous. Pertaining to small pox. 
 Ven-e-ry. Sexual indulgence. 
 Ve-nous. Relating to the veins. 
 
QLOSSABT. 783 
 
 Ven-ti-la-tion. A free admission or motion of air. 
 
 Ver-mi-fuge. A medicine intended to destroy worms, 
 
 Ver-ti-go. Dizziness; swimming of the head. 
 
 Vesicle. A little bladder of water formed under the skin. 
 
 Vir-u-lent. Extremely injurious; malignant; poisonous. 
 
 Vi-rus. Contagious poison. 
 
 Vis-ce-ra. The internal organ of the body. 
 
 Vis-cid. Sticky; tenacious. 
 
 Vol-a-tile. Easily evaporated; substances that evaporate on exposure to the 
 
 atmosphere. 
 Vul-ner-a-ry. Pertaining to wounds. 
 Vul-va. The external opening of the female genitals. 
 Whites. Fluor Albus. 
 Zy-mot-ic. Contagious diseases, such as may be inoculated. 
 
INDEX-MEDIOAL. 
 
 Accident from Chloroform, to Prevent 95 
 
 Accidents, Ru'.es for Management of 93 
 
 Acid Drinks for the Sick 29 
 
 Acute Inflammation of the Eye— Remedy.. 156 
 
 AGUE: Tonic Febrifuge for 91 
 
 Elixirs and Pills for 91 
 
 Tonics for 91 
 
 Liniment for 86 
 
 ALTERATIVE: Pill for an 44 
 
 Syrups Used for an 45 
 
 Bitters, Cheap and Good 163 
 
 -^ Beer Grandmother's if. .163 
 
 ANTIDOTE : For Weak Stomach 180 
 
 Milk as an 62 
 
 Anti-Fat Medicine 46 
 
 Appetite, to Increase ov Restore 152 
 
 Apoplexy, How to Cure 131 
 
 Arrowroot, Uses of 31 
 
 Artificial Skin for Bums, Etc 142 
 
 Asthma, Quick Relief in 200 
 
 Average Length of Life 169 
 
 Average Beats of the Pulse 170 
 
 Ayer's Cherry Pectoral, for Colds, Etc 125 
 
 B. 
 
 Balm of GUead, for Coughs, Etc 216 
 
 BALSAM : Blackberry, Recipe for 196 
 
 Coughs, for 153 
 
 Peckham's Genuine 153 
 
 Barber's Itch, Ointment for 102 
 
 Barley Water, How to Make and Use of 25 
 
 Bee and Wasp Stings, Sure Cure for 209 
 
 BEEF TEA: Made Without Heat 20 
 
 Old-fashioned Kind 19 
 
 Beefsteak, Broiled, How to Do 32 
 
 Bites and Stings. Handy Remedy for 810 
 
 Bitters, Stomach, Recipe for 137 
 
 Bittersweet Ointment 194 
 
 Blackberry Balsam, Recipe for 196 
 
 Blackberry Tea, How to Make 30 
 
 Bleeding, to Stop 130 
 
 Blistering in Diphtheria 55 
 
 Blood Purifiers, Recipes for. 162 
 
 l_ Boils, Remedies for 60 
 
 Borax, its Value in Catarrh, E!tc 183 
 
 Brewer's Yeast, Specific in Scarlet Fever. . . 64 
 Bright's Disease of the Kidneys, Remedy for. 154 
 Bronchocele, Alterative Pill for. 44 
 
 Bronchitis, Valuable Remedy for 123 
 
 BROTHS: Beef, Recipe for, 83 ^ 
 
 Chicken, Recipe for. 22-/- 
 
 Mutton, Recipe for. 88 
 
 Veal, Recipe for 81 
 
 Vegetable 83 f- 
 
 Browned Cornmeal Gruel and Cakes 23+ 
 
 Bugleweed, Use of, in Disease 184 
 
 Bunions, Destroyer of 159t 
 
 BURNS: Artificial Skin for 142 
 
 Ointment for 101 ^ 
 
 Treatment of 79 
 
 Buttermilk, its Use in Heart Disease 108 
 
 Butternut Pills, Recipe for 135 
 
 c. 
 
 Calomel, Substitute for 161 
 
 Camphor and Soap Liniment, How to Make. 194 
 
 CANCER: Chromic Acid Valuable in 35 
 
 German Treatment of 34 
 
 ReUef of Pain in 35 
 
 Remedy for (Very Successful) 33 
 
 Carbolic Salve, Recipe for 98 
 
 Carbonizing Cancers 34 
 
 Carbuncle, Specific for 59 
 
 CASTOR^OIL: Custard, Recipe for 109 
 
 To overcome taste of 109 
 
 CATARRH: Nasal 164 
 
 Ointment for 165 
 
 Snuff for. How to Make 165 
 
 The Use of Borax in 183 
 
 Catnip Tea, Uses of 80-^ 
 
 Centennial Recipes from 'Poor Will's Al- 
 manac 219 
 
 CERTAIN CURE: For Bed-wetting in Chil- 
 dren 198 
 
 Nose-bleed, for 84 
 
 Small-pox, for 70 
 
 Chances of Women for Marriage 169 
 
 Change of Climate for Consumption 114 
 
 Chapped Hands, Cure for 102 
 
 Chaps, Cracks, Etc., Salve for 96 
 
 Cherry Pectoral, Ayer's 125 
 
 CHICKEN: Broth 22 
 
 Panada 25 
 
 Water, for InvaUds 25 
 
 Children, Diseases of 195 
 
 Chilblains, Remedy for 142 
 
 Chills, to Ward Off 123 
 
 Chloral, in Night Sweats l&l 
 
 Cjfc 
 
 785 
 
786 
 
 INDEX— MEDICAL. 
 
 Chloride of Lead, as a Disinfectant 71 
 
 Chlorine Water, Specific for Diphtheria — 63 
 
 CHLOROFORM: Accident from ©5 
 
 Liniment for 43 
 
 Choking, Relief in 140 
 
 CHOLERA: To Check Discharge in 141 
 
 Infallible, Cure for 127 
 
 Chops, How to Prepare for the Sick 82 
 
 Chromic Acid, Valuable in Cancer 85 
 
 CHRONIC: Bronchitis, Cure for 123 
 
 DiaiThea, Cure for, 128 
 
 -~lf Cinders in the Eye, to Remove 92 
 
 Claret Punch, How to Make 28 
 
 Cleanliness of Sick-room 18 
 
 Cod Liver Oil, Substitute for 112 
 
 COFFEE: In Typhoid Fever, Use of 67 
 
 Corn, Use in Fevers 85 
 
 Rice, Use in Fevers S6 
 
 Colds, Onion Syrup, Remedy for 124 
 
 COLD FEET: Remedy for 213 
 
 Ointment for 101 
 
 COLIC: Cured by Quinine . . . 46 
 
 Infantile, Relief from 197 
 
 Collodion, an Artificial Skin for Burns 142 
 
 Common Sense Treatment for Catarrh 164 
 
 Common Teas for the Sick S6 
 
 Compound, Diarrhea, Receipt for. . 138 
 
 Condition of System, Shown by Tongue 171 
 
 CONSTIPATION: Remedy for 47 
 
 Pills for 136 
 
 Cordial for Diarrhea, Recipe for 196 
 
 CORNMEAL: Gruel, How to Make S3 
 
 Porridge, Recipe for S3 
 
 Com Coffee for the Sick 25 
 
 Com Tea, its Uses, Etc S6 
 
 Corns, Sure Cure for 158 
 
 Constipation, Cure for 136 
 
 CONSUMPTION : Cure for Cough in 109 
 
 Cured After Twelve Years' Illness 110 
 
 Gallic Acid in 118 
 
 Hot Water Cure for 118 
 
 New French Remedy for Ill 
 
 Prevention of 109 
 
 Syrups Used in 109 
 
 Tincture Used in 109 
 
 Consumptives, Change of Climate for 114 
 
 Cough in Consumption, Relief from 109 
 
 COUGHS: Balm of Gllead for 216 
 
 Sovereign .' 124 
 
 COUGH SYRUPS: Recipes for 121 
 
 Indian Recipe 123 
 
 Valuable Recipe 125 
 
 Cough Tincture, for Consmnptives 109 
 
 Cough AVhooping, Tincture for. 126 
 
 Counter-Irritation, Croton Oil for 100 
 
 Cramps, to prevent 220 
 
 Croton Oil for Counter-irritation 100 
 
 CROUP: Emetic for 106 
 
 External Remedy for 106 
 
 Instant ReUef for 106 
 
 Onions sure cure for 1C8 
 
 Preventive of 106 
 
 Remedy for 210 
 
 Crude Petroleum, in Consumption Ill 
 
 Cure, see remedy. 
 
 Cure for the " Love of Liquor," [See Rem- 
 edy] 167 
 
 Cure-all Liniment, receipt for 43 
 
 Currant Shrub for the Sick 28 
 
 Custard, Castor Oil 109 
 
 CUTS and BURNS— Remedy for 164 
 
 D. 
 
 Diabetes, How to Cure 176 
 
 DIARRHEA: Of Children, Cordial for 196 
 
 Of Children, Food for 23 
 
 Chronic, Cure for 128 
 
 Compound, very valuable in 138 
 
 Dr. King'sKemedy for 138 
 
 Powderfor 151 
 
 Simple Home Remedy for 139 
 
 DIET: In Diphtheria 56 
 
 Milk and Lime Water, for Infants 61 
 
 DIPHTHERIA: Treatment of 50 
 
 Camphor Cure for 51 
 
 Chlorine Water, Specific for 53 
 
 Diet in 56 
 
 Dr. Haney's Remedy for 55 
 
 Use of Ice in 61 
 
 Disease of the Kidneys (Brights) 154 
 
 Diseases of Children, How to Treat 195 
 
 Disinfectants, their Great Value 68 
 
 Diuretics, Valuable Recipes 216 
 
 Dysentery, Remedy for 139 
 
 Donohue's Liniment, External and Internal, 42 
 
 Dry Rubbings, Essential in Disease 213 
 
 DRINKS: For the Sick 28 
 
 Pectoral, for Coughs, Etc 29 
 
 Children's, How to Make 150 
 
 DROPSY: HowtoTreat 45 
 
 Medicine for 45 
 
 Syrup for 45 
 
 Drowned Persons, Rules for Resuscitation. . 60 
 
 Drowning. How to Prevent 80 
 
 DYSENTERY: Of ChUdren, Cordial for . . .196 
 
 Milk, a Medicine in 60 
 
 DYSPEPSL\; Hard-boiled Eggs a specific 
 for 147 
 
 Hot Water, its Use in 152 
 
 Liquid food for 148 
 
 Powder for 151 
 
 Use of Milk and Lime Water 149 
 
 Voltaire's Food for 147 
 
INDEX— MEDICAL. 
 
 787 
 
 DYSPEPTICS: Drinks for 24 
 
 Excellent Food for 148 
 
 Wholesome Food for 150 
 
 B. 
 
 EARACHE: Dr. King's Valuable Remedy. . 77 
 
 Home Remedy and Excellent for 76 
 
 EARTH CURE: For -Tumors 216 
 
 Poisoned, Wounds for 216 
 
 Eggnog for Sick. How to Make 26 
 
 Egg Toast, Very Palatable 31 
 
 Fggs, Hard- Boiled, Their Use in Dyspepsia.147 
 
 Electricity, Its Use in Sciatica 36 
 
 ELY'S Magic Remedy for Headache 108 
 
 Toothache, for 108 
 
 EMETIC: The Best in Use 180 
 
 Croup, for. Excellent 106 
 
 Emetics as Antidotes for Poisoning 93 
 
 ENGLISH REMEDY: For Headache 74 
 
 Neuralgia, for 74 
 
 English Shrub for the Sick, How to Make. . 28 
 EPILEPSY: German Cure for 165 
 
 Successful Remedy for 212 
 
 Epileptic Fits, Pills for 212 
 
 ERYSIPELAS: Of the Face, Dr. Chase's 
 treatment for 176 
 
 New Remedy for 175 
 
 Esmarch's Cure for Cancer 34 
 
 Especial Tonic for Impotency 180 
 
 ESSENCE: Of Beef, How to Make 80 
 
 Oyster, of. Very Palatable 22 
 
 Eye-water, Recipe for , 155 
 
 EYES: Acute Inflammation of, to Cure 156 
 
 Granulation of the, Remedy for 157 
 
 To Remove Iron or Steel from the 156 
 
 To Cure Inflamed 220 
 
 F. 
 
 Face Wash, Recipe for 103 
 
 Face Worms, to Remove 134 
 
 Facial Erysipelas, Treatment 176 
 
 Facial Neuralgia, How to Cure 74 
 
 Falling Into Deep Water, What to Do ; 96 
 
 _Fat People, How to Reduce 166 
 
 Febrifuge Tonic, for Ague 91 
 
 Felon, Remedy for 130 
 
 Female Complaints, Tonic, Pill for 189 
 
 FEVERS: Preventive for 92 
 
 Malarial, Cure for 92 
 
 Patient's Drink in 24 
 
 Scarlet, Very Successful Remedies 62 
 
 Typhoid, Use of Coffee in 67 
 
 Films Over the Eyes, Cure for 157 
 
 Flesh Wounds, to Pi-event Bleeding 84 
 
 Florida, Raising Oranges in 120 
 
 FOOD: FortheSlck 19 
 
 Babies, Who are Teething, for 150 
 
 Children, and DeUcate People, for 23 
 
 Dyspeptics, Liquid Food for 148 
 
 Medicine, Instead of 175 
 
 Sick, for. How to Prejmre 30 
 
 Weak and Feeble, for 27 
 
 Freckles, to Remove 102, 132 
 
 French Ointment, for Scald Head 198 
 
 French Remedy, for Consumption Ill 
 
 Fresh Air, Essential in Sick Room 17 
 
 Frost Bites, Remedy for 142 
 
 G. 
 
 Gallic Acid in Liquid Form, its Uses 118 
 
 Gaseous Dyspepsia, Remedy for 151 
 
 Gathered Breast, Cure for 99 
 
 GARGLE: For TonsUitis 140 
 
 Sore Throat, for 192 
 
 General Washington's Cure for Colds 123 
 
 Gentian Root Tea, its Use for. Etc 30 
 
 GERMAN: Colic Cure 46 
 
 EpUepsy, Cure for 165 
 
 Neuralgia, Cure for 73 
 
 GUes' Liniment of Iodide of Ammonia 42 
 
 Gleet, EflEectual Treatment for 209 
 
 Glycerine Ointment 97 
 
 GOITRE OR SWELLED NECK: Cure for. 44 
 
 Alterative Syrup for 45 
 
 External Remedy for 44 
 
 Internal Remedy for 44 
 
 Grolden Oil for Rhemnatism 37 
 
 GONORRHCEA: Treatment of 205 
 
 French Remedy for. 208 
 
 Gout, Cured by Garlic 136 
 
 Grandmother's Cure for Sore-Throat 56 
 
 Granulation of the Eyes 157 
 
 Gravel, Remedy for 48 
 
 GRUEL: Commeal 23 
 
 Milk 24 
 
 Rice 24 
 
 Oatmeal 149 
 
 B. 
 
 Hamlin's Wizard Oil 42 
 
 Hands, to Soften 102 
 
 Handy Remedy for Bites and Stings 210 
 
 Hard-BoUed Eggs, their Use in Dyspepsia. .147 
 
 HEADACHE: Remedyfor 74 
 
 Ely's Remedy for 108 
 
 Home Remedies for 107 
 
 Healing Ointment for Burns, Etc 101 
 
 Health Rules for Winter 123 
 
 Heartburn, Cure for 108 
 
 Heart Disease, Value of Buttermilk in 108 
 
 Heart, Palpitation of the 108 
 
 Hernia or Rupture, Oil of Eggs Cure. 197 
 
788 
 
 INDEX— MEDICAL. 
 
 IIEMOKRHAGE: How to Treat 48 
 
 Luugs, of the 50, 198 
 
 Nose, of the 189 
 
 Uterus, of the 198 
 
 Hiccough, Cure for 84 
 
 Hoarseness, Cure for 120 
 
 Homeopathic Remedy for Diphtheria 53 
 
 Hop Bitters, Without Spirits 210 
 
 HOT WATER: Its Use in Constipation. . . . 46 
 
 Consumption, Cure for 118 
 
 Dyspepsia, Use in 152 
 
 Poultice, as a 164 
 
 Hydrophobia, Remedy 131 
 
 Z. 
 
 Ice in Diphtheria 51 
 
 Ill-Health, How to Avoid 82 
 
 Impotency, Tonic for 180 
 
 Indian Cough Syrup 123 
 
 Inflammatory Rheumatism 38 
 
 Incipient Cholera, Remedy for 139 
 
 InfaUible Cure for Cholera 127 
 
 Infantile Diarrhea 138 
 
 Injections, Benefit of 191 
 
 Instant Relief in Croup 103 
 
 Inward Wounds, How to Cure 220 
 
 ITCH: To Cure the 220 
 
 Ointment for the 101 
 
 Wash for the 97 
 
 Itching, to Cure 201 
 
 J. 
 
 Jatmdice, Remedies for 201 
 
 Juleps, How to Make 30 
 
 Z.. 
 
 liaxatives, Receipts for 24 
 
 Lemons, their "Value as Medicine 174 
 
 Length of Life, Average 1G9 
 
 Leucorrhoea, Injection for 191 
 
 Light, Essential in a Sick Room 18 
 
 Lightning Liniment 43 
 
 LINIMENTS: Ague 86 
 
 Camphor 33 
 
 Chase's, for Ladies 40 
 
 Chloroform 43 
 
 Colic 46 
 
 Cure-all 43 
 
 Donohue's 42 
 
 External Only 37 
 
 Headache 41 
 
 Giles' 42 
 
 Inflaramatory Rheumatism, for 39 
 
 Lightning 43 
 
 Mason's 41 
 
 Mustang 42 
 
 Nerve and Bone 41 
 
 LINIMENTS— Continued: 
 
 Opodeldoc 48 
 
 Oriental Balm. 42 
 
 Reduce Swellings to 83 
 
 Rheumatic 33 
 
 R, R. R 42 
 
 Thompson's Improved 44 
 
 Liquid Physic for Constipation 136 
 
 Liquor, a Cure for the Love of 16? 
 
 Liver Pills 135 
 
 Liver Regulator 135 
 
 Liver Syrup 135 
 
 Location of Sick-room 17 
 
 Lock-jaw, Remedy for 83 
 
 Loose Bowels, Remedy for 138 
 
 Loss of Voice, Cure for 120 
 
 Limgs, Hemorrhage of the 189 
 
 M. 
 
 Magic Remedy for Headache .108 
 
 Magic Remedy for Toothache 108 
 
 Magic Tonic Bitters (Chase's) 190 
 
 Magical Cure 102 
 
 Magnetic Ointment 101 
 
 Malarial Fevers, Pi'evention and Cure 92 
 
 Marriage, Women's Chances for 169 
 
 Mason's Liniment for Man and Beast 41 
 
 Massage, or Swedish Movement Cure ; .212 
 
 Meat Teas, Made Without Heat 20 
 
 MEDICINE: Food as 175 
 
 Milk as a 61 
 
 MEDICAL RECIPES 83 
 
 Menstruation, Painful, Remedy for 191 
 
 MILK: As an Antidote 62 
 
 Diet, as a 61 
 
 Diarrhea, its Use In- 60 
 
 Eggs and, How to Prepare 27 
 
 Drying Up, for Nursing Mothers 194 
 
 Lime Water and, for Dyspepsia 149 
 
 Medicine, its Use as a 61 
 
 Porridge, How to Make 23 
 
 Porridge, with Raisins 23 
 
 Punch, with Eggs 27 
 
 Rice Boiled in 24 
 
 Scarlet Fever, Use of , in 60 
 
 Milk-scab, Cure for 198 
 
 Mint Tea, its Many Uses 30 
 
 Moles and Pimples, to Remove 132 
 
 Mousel's Salts, Use in Hemorrhoids 188 
 
 Moi-pheus, Wooing of 104 
 
 Muscovite Ciu"e of Diarrhea 128 
 
 Mustang Liniment 42 
 
 Mutton or Lamb Chops, for the Sick 32 
 
 Mrs. Chase's Liniment for Ladies 40 
 
INDEX— MEDICAL. 
 
 789 
 
 N. 
 
 Hasal Catarrh, Cure for 164 
 
 Negus for the Sick 27 
 
 Nerve and Bone Liniment (strong) 42 
 
 Nervous Headache, Remedies for 139 
 
 Nervousness, Loss of Sleep, to Cure 7|kl03 
 
 NEURALGIA.: How to Treat '. . 73 
 
 English Remedy for 74 
 
 Facial, to Cure 76 
 
 German Cure for 73 
 
 Head, of the. Immediate Cure 75 
 
 Pill for, Tonic 75 
 
 The Ladies' Cure for 76 
 
 New Discovery and Cure in Consumption. . .111 
 
 New Process Beef Tea, How to Prepare 20 
 
 New Remedy for Nervous Headache 139 
 
 Night Sweats, Remedy for 184 
 
 Nose Bleed, Novel Remedy for 84 
 
 Nursing, Essential in Sickness 17 
 
 o. 
 
 OATMEAL Gruel, How to Prepare 149 
 
 Porridge 23 
 
 Oil of Eggs, Sure Cure for Hernia 197 
 
 -OINTMENTS: Barber's Itch, to Cure 102 
 
 Bittersweet, How to Make 194 
 
 Bums, Very Excellent 101 
 
 Catarrh, for 165 
 
 Cold Feet. Cured by 101 
 
 French, for Scald Head 198 
 
 Glycerine .97 
 
 Itch, to Cure 101 
 
 Magnetic 101 
 
 Smartweed 194 
 
 Tumors, for 96 
 
 •ONIONS: Roasted as a Poultice 137 
 
 Sure Cure for Croup, a 106 
 
 Syrup, for Colds 124 
 
 Their Value as Food, Etc 137 
 
 Opodeldoc, Liniment 43 
 
 Oriental Balm 42 
 
 Oyster Essence for the Sick 22 
 
 P. 
 
 Painful Menstruation, to Cure 191 
 
 PAIN KILLER: External Remedy 129 
 
 Internal Remedy 128 
 
 Perry Davis' 42 
 
 Palpitation of the Heart 108 
 
 PANADA, Plain or With Bread 25 
 
 Chicken, Very Palatable 25 
 
 Pap, of Boiled Flour, for Diarrhea 31 
 
 Peckham's Genuine Balsam 153 
 
 Pectoral Drink, How to Prepare 29 
 
 Pennyroyal Tea 30 
 
 Perry Davis' Pain Killer 42 j 
 
 Petroleum, its Use in Consmnption Ill 
 
 Physic, Liquid, for Constipation 136 
 
 Piles, Cure for 141 
 
 Pin-Worms, Remedies for 144 
 
 Piles, Remedies for 185 
 
 PILLS: Ague 86 
 
 Butternut 135 
 
 Compound Cathartic 135 
 
 Constipation, Admirable for 136 
 
 Epileptic Fits, Valuable in 212 
 
 Liver 135 
 
 Neuralgia 75 
 
 PLASTER: For Scald Head. 198 
 
 Weak Back, for 100 
 
 Poison Ivy, Cure for Poison by 94 
 
 Poisoned Wounds, Earth Cure for 216 
 
 Poisoning by Nux Vomica Strychnine 47 
 
 Poisoning, Rules for Management in 93 
 
 Polypus, Remedy for 78 
 
 Poor Will's Almanac, Recipes from 219 
 
 Pond's Extract of Hamamelis 48 
 
 PORRIDGE: Cornmeal 23 
 
 Milk, With or Without Raisins 23 
 
 Oatmeal 23 
 
 POULTICE: Hot Water 164 
 
 Pumpkin 99 
 
 POWDER: For Diarrhea 151 
 
 Dyspepsia, for 151 
 
 Prevention of Consumption 109 
 
 PREVENTIVE: Of Croup 106 
 
 Diphtheria, of 53 
 
 Lock-jaw, of 83 
 
 Prickly Heat, Treatment of 195 
 
 Printer's Sore Fingers, to Cure 58 
 
 PUDDING: Graham, Steamed 31 
 
 Rice, Baked. 30 
 
 Tapioca 31 
 
 Pumpkin Poultice 99 
 
 PUNCH: Forthe Sick 27 
 
 Claret 28 
 
 Punctured Wounds, How to Ti'eat 83 
 
 Purifying the Blood 137 
 
 Q- 
 
 Quick Relief in Asthma 200 
 
 Quick Relief in Colic 197 
 
 Quick Emetics for Poisoning 93 
 
 Quiet of Sick-room 18 
 
 QUINSY: Salve for 99 
 
 Remedy for 154 
 
 Quinine Ciore for Colic 46 
 
 Quinine to Dissolve 126 
 
 Quinine in Whooping Cough 185 
 
 R. 
 
 Raising Oranges in Florida 120 
 
 Raspberry Vinegar Jelly f» 
 
790 
 
 INDEX— MEDICAL. 
 
 Raw Beef Cure, for Chronic Diarrhea 128 
 
 Raw Egg and Milk 27 
 
 RECIPE: Centennial 219 
 
 Eye Water, for 155 
 
 Excellent Salve, for 220 
 
 Healing Salve 198 
 
 Hop Bitters 210 
 
 Red Drops, Specific for Gleet 209 
 
 Regulator. Liver 135 
 
 Relief from Choking 140 
 
 Relief for Croup 106 
 
 REMEDY: For Ague 88 
 
 Boils 59 
 
 Bed-wetting 198 
 
 Bee Stings . . .2O9 
 
 Cancer 33 
 
 Chapped Hands 102 
 
 Chilblains 142 
 
 Chronic Bronchitis 123 
 
 Colds (General Washington's) 123 
 
 Cold Feet 214 
 
 Constipation 46 
 
 Consumption 110 
 
 Corns 158 
 
 Costiveness 46 
 
 Coughs 124 
 
 Croup 105, 210 
 
 Cuts 104 
 
 Diphtheria 51, 56 
 
 Dysentery 139 
 
 Earache 76 
 
 Epilepsy 212 
 
 Erysipelas 175 
 
 Facial Neuralgia 74 
 
 Felon 130 
 
 Films Over the Eye 157 
 
 Frost Bites 142 
 
 Gaseous Dyspepsia 151 
 
 Goitre, or Swelled Neck 44 
 
 Gravel 48 
 
 Heartburn 108 
 
 Hemorrhage 48 
 
 Hiccough 84 
 
 Hoarseness 120 
 
 Hydrophobia 131 
 
 Infantile Diarrhea 138 
 
 Inflamed Eyes 220 
 
 Jaundice 201 
 
 Milk Scab 198 
 
 Nervousness 103 
 
 Neuralgia 76 
 
 Night Sweats 184 
 
 Pain in Cancer 35 
 
 Painful Menstruation 191 
 
 Piles 141, ia5 
 
 Pin Worms I44 
 
 Poisoning 47 94 
 
 REMEDY— Continued. 
 
 Polypus 78 
 
 Printers' Sore Fingers 58 
 
 Quincy : 154 
 
 Rheumatism 37, 141, 2&0 
 
 Ring- Worm 163 
 
 Sciatica 74 
 
 Scrofula 141 
 
 Seasickness 161 
 
 Sleeplessness 103 
 
 Sore Breasts 194, 219 
 
 Sore Nose 58 
 
 Sore Throat .57 
 
 Sprains 163, 210 
 
 St. Vitus' Dance 130 
 
 Styes 158 
 
 Syphilis 204 
 
 Tapeworm 145 
 
 Tetter 133 
 
 Toothache 77 
 
 Warts on Cow's Teats 161 
 
 Whooping Cough 126 
 
 Winter Itch 44 
 
 Roasted Onions as a Poultice 137 
 
 Robinson's Salve and Liniment 41, 49 
 
 RULES: For Health 82, 168 
 
 Management of Accidents, for 93 
 
 Poisoning for 93 
 
 Resuscitating the Drowned 80, 81 
 
 R. R. R. Liniment 42 
 
 Sage Tea 30 
 
 Salicylate of Soda for Tonsilitis 140 
 
 Salt Bathing, Important in Disease 213 
 
 SALVE: For Cancer 33 
 
 Carbolic 98 
 
 Chaps, Cracks, Etc 96 
 
 Gathered Breasts 99 
 
 Healing, How to make 198 
 
 Excellent Recipe for 220 
 
 Quinsy 99 
 
 Robinson's' 99 
 
 ■V\Tiite Swelling for 142 
 
 SANTONINE: As a Vermifuge. 144 
 
 Urinary Affections, Use in 199 
 
 Scald Head, Remedies for 198 
 
 SCARLET FEVER: Milk Usedin 61 
 
 Specifics for 52, 64 
 
 To Prevent Spread of 65 
 
 Treatment of 63 
 
 SCIATICA: Cured by Electricity. 36 
 
 Home Remedy for 74 
 
 Scott's Treatment of Diphtheria 54 
 
 Scrofula, Cure for 141 
 
 Sea-sickness, Cure for 161 
 
INDEX— MEDICAL. 
 
 791 
 
 Sick Headache, How to Avoid 107 
 
 Sick-room Ventilation 32 
 
 Simple Home Remedy for Diarrhoea 139 
 
 Singers and Public Speakers, Loss of Voice. 180 
 
 Sleep aa a Medicine 104 
 
 Sleeplessness, Remedy for 104 
 
 Small Children, Drinks for 150 
 
 S3IALL-P0X: Treatinentof 64 
 
 Certain Cm-e for 70 
 
 Disinfectant in 71 
 
 Smartweed Ointment 194 
 
 SnufiC, Catarrh 165 
 
 SOLUTION: Ague 86 
 
 Quinine, of 126 
 
 Sore Breasts, Cuj-esfor 192, 219 
 
 SORE THROAT: Gargle for 192 
 
 Grandmother a Cure for 56 
 
 Sour Milk Whey, How to Make 25 
 
 Spanish Corn Destroyer 159 
 
 SPECIFIC: ForCarbuncle 59 
 
 Diphtheria, for 52 
 
 Gleet 209 
 
 Gout 136 
 
 Scarlet Fever 52 
 
 Sprains, Remedies for 163, 210 
 
 Stomach Bitters 137 
 
 Strawberry Leaf Tea 30 
 
 St. Vitus' Dance, Cure for 130 
 
 Stye upon the Eye, to Remove 158 
 
 Substitute for Calomel 161 
 
 Substitute for Cod-liver Oil 161 
 
 Sulphur Treatment in Diphtheria 51 
 
 Sulphurous Acid in Fevers 63 
 
 Summer Complaint, Cures for 23, 196 
 
 Sunburn, to Remove 133 
 
 Sim Stroke, How to Cure 131 
 
 Sure Cure for Cronp 106 
 
 Sure Cure for Stings 210 
 
 Swedish MovementCure 215 
 
 Swellings, to Reduce 33,210 
 
 SYRUP: Used in Consumption 109 
 
 Cough 121, 125 
 
 Dropsy 45 
 
 Liver 135 
 
 Onion 124 
 
 SyphiUs, Cure for 204 
 
 T. 
 
 Tamarinds in Sickness, Use of 24 
 
 Tan, to Remove 102 
 
 Tape Worm, Cure for, Sure 145 
 
 Tapioca Pudding for Invalids 31 
 
 Tar Plaster for Scald Head 198 
 
 TEAS: Beef, Made Without Heat 20 
 
 Blackberry 30 
 
 Catnip 30 
 
 TEAS— Continued. 
 
 Chamomile 30 
 
 Com 26 
 
 Gentian Root 30 
 
 Mint 30 
 
 Pennyroyal 30 
 
 Strawberry Leaf 30 
 
 Tea and Coffee, Cause of Headache 107 
 
 Teeth, Care of 220 
 
 Teething of Children 196 
 
 Temperature of Sick Room 32 
 
 Tetanus, Quickly Relieved 83 
 
 Tetter, Remedy for 133 
 
 The Ladies' Cure for Neuralgia 76 
 
 The Pulse in Health 170 
 
 The Tongue, What it Tells 170 
 
 The True Way to Health 82 
 
 The Sick Room, Care of 17 
 
 The Value of Lemons at all Times 174 
 
 Thompson's Improved Liniment 44 
 
 TINCTURE of Balm of GUead Buds 215 
 
 Consumption, Used in 109 
 
 Myrrh, for Stings, Etc 210 
 
 Whooping Cough 126 
 
 TOBACCO: Antidote for 180 
 
 Sight and Memory Injured by Use of. . .211 
 
 To Check Vomitmg 141 
 
 TO CURE: Headache 107 
 
 Hernia, Cure for 197 
 
 Inward Wounds 220 
 
 Itch 220 
 
 TONIC: PiUsforAgue 91 
 
 Bitters 190 
 
 Pill for Female Complaints 189 
 
 Tonsilities, Salicylate of Soda for 140 
 
 TOOTHACHE: Ely's Magic Remedy 108 
 
 Immediate Cure for 75 
 
 To Prevent 220 
 
 TO PREVENT: Corns 220 
 
 Cramps 220 
 
 Pitting in Small Pox 70 
 
 Spread of Scarlet Fever 65 
 
 To Reduce Fat People 166 
 
 TO REMOVE: Cmders From Eyes 92 
 
 Face Worms 134 
 
 Freckles 102, 132 
 
 Iron or Steel From Eyes 156 
 
 Moles and Pimples 132 
 
 Sunburn 133 
 
 Tan 102 
 
 To Restore Appetite 152 
 
 To Soften Hands 102 
 
 To Stop Bleeding 130 
 
 To Ward off Ague 123 
 
 TREATMENT: Of Burns 79 
 
 Carbuncle 58 
 
 Catarrh 164 
 
793 
 
 INDEX— MEDICAL. 
 
 TREATMENT— Continued. 
 
 Facial Erysipelas 176 
 
 Gleet... 209 
 
 Gonorrhoea 205 
 
 Hemorrhage 50 
 
 Prlcldy Heat 195 
 
 Scarlet Fever 63 
 
 T3T)hoi(i Fever 66 
 
 True Way to Health 82 
 
 TUMORS: Earth Cure for 216 
 
 Ointment for 96 
 
 Typhoid Fever, How to Treat 66 
 
 u. 
 
 USE OF Bugle Weed in Diseases 184 
 
 Milk and Lime Water 149 
 
 Santonine 199 
 
 Tobacco 211 
 
 Urinary Affections, How to Treat 199 
 
 Uterine Hemorrhage 48 
 
 V. 
 
 Vaccination, Origin of and Use of 72 
 
 VALUE OF Bugle Weed as a Cure 185 
 
 Onions as a Food 137 
 
 VALUABLE Cough Syrup 125 
 
 Diuretics 216 
 
 VALUABLE REMEDY for Bronchitis 123 
 
 Earache and Deafness 77 
 
 Inflamed Eyes 156 
 
 Valuable Salve 99 
 
 Veal Broth 12 
 
 Ventilation of Sick Room 89 
 
 VERMIFUGE 44 
 
 The Eclectic 143 
 
 Voltaire's Food for Dyspepsia 147 
 
 w. 
 
 Warmth of Sick Room 18 
 
 Warts on Cow's Teats, Cure for 161 
 
 Wash for the Face 108 
 
 Wasp Stings, Quick and Certain Cure 210 
 
 Weak Babes, Food for 150 
 
 Weak Back, Plaster for 100 
 
 Weak Stomach, Food for 23 
 
 What the Tongue Tells 170 
 
 WHEY: Tamarind 24 
 
 Sour Milk 25 
 
 Wine 24 
 
 White's Dr. Remedy for Spinal Affection ... 33 
 
 White Swelling, Salve for 142 
 
 Whooping Cough, Remedies for 125 
 
 Wine Jelly, for the Sick 31 
 
 Winter Itch, Certain Cure for 44 
 
 Witch Hazel 48 - 
 
 Wizard Oil (Hamlin's) 42 
 
 Women's Chances for Marriage ;169 
 
 Wooing Morpheus, The God of Sleep 104 
 
 Worms, Treatment of 143 
 
 WOUNDS: Inward to Cure 220 
 
 Punctured, How to Treat 8* 
 
GENERAL INDEX. 
 
 A. 
 
 Advantage of Manuring 701 
 
 Advice to Boys and Yoiing Men 459 
 
 AGRICULTURAL DEPARTMENT TOO 
 
 AUen's Excelsior Axle Grease 525 
 
 Alpaca Dresses, to Renovate 439 
 
 Ammonia, Its Various Uses in a House 437 
 
 An Acre in Onions 446 
 
 An Old Lady's Only Cosmetic 565 
 
 Ants, to Destroy 472 
 
 Ants, to Keep Out of Buttery 488 
 
 Apple Bread, Very Healthful 231 
 
 Apple Butter, How to Make 378 
 
 Apple Cider Jelly 406 
 
 Apple Cores, How to Make .442 
 
 Apples, Dried, How to Cook 442 
 
 Apples, Dried, the Juice as a Beverage 376 
 
 Apple Dumplings 382. S8S 
 
 Apple Fritters, How to Make 288, 376 
 
 Apples, Good for Hogs 680 
 
 Apple Jelly, Recipe for Making 381, 405 
 
 Apple Short-Cake 301, 382 
 
 Apple Turnovers, Fried or Baked 266 
 
 Ai'tichokes, Amount Raised to an Acre 680 
 
 Artichokes, Preventive for Cholera 680 
 
 Ashes, Lime and Salt, for Wheat Culture . . .701 
 
 Ashes, Their Virtue in Orchards 712 
 
 Average Weight of Sheep 655 
 
 B. 
 
 Baked Cabbage with Grated Cheese 40O 
 
 Baked Squash, Very Delicious 414 
 
 Baked Whitefish or Shad and Dressing for.. 350 
 Baking Pastry Before Putting in the Ke 
 
 Material 259 
 
 Bandoline, as Made and Used in India 564 
 
 Bark Lice, or Scale Bugs, Remedies for 466 
 
 Bark Lice, to Secure Trees Against 710 
 
 Bark Shanty Soap, or Washing Made Easy. 432 
 Barrels, and all Wooden Vessels, to Cleanse.45] , 
 Barren Trees, How to Secure Fruit Thereon.71 1 
 
 Bay Rum, Barber's Recipe for 507 
 
 Beans, Always Cook in Soft Water 441 
 
 Beans, How to Cook Properly 384 
 
 BEE-KEEPING : Remarks Upon 73 1 
 
 How to Commence 731 
 
 How to Procure First Colonies 733 
 
 BEE-KEEPING-Coutinued. ' 
 
 Keep All Colonies Strong in 731 
 
 What Hive to Use in 731 
 
 Bee and Wasp Stings, How to Cure 438 
 
 BEES: CeUar Wintering for 740 
 
 Give Frames for Foundation to 734 
 
 How to Winter, Successfully 739 
 
 Out-Door Wintering Best for 740 
 
 To Rid of Their Enemies 742 
 
 Treatment of. After Swarming 738 
 
 What Hive to Use for 731 
 
 Wintering, Mode of 741 
 
 Bed-Bug Poison, Vei-y Reliable 474 
 
 BED-BUGS: to Clear from Old WaUs 474 
 
 To Destroy Without Poison 473 
 
 To Get Rid of Speedily 474 
 
 Beef, a Pot Roast of : 337 
 
 Beef Balls, with Uncooked Meat, Fried 833 
 
 Beef's Heart, to Bake and Dressing for 339 
 
 Beef's Liver, How to Cook, Delicious 337 
 
 Beef Pickle, to Keep Sweet and Juicy 315 
 
 Beefs Tongue, Potted, Excellent 339 
 
 Beef, to Roast or Bake, How to Proceed 337 
 
 Beef and Veal Head Cheese 336 
 
 BEEFSTEAK : Broiler, How to Make 332 
 
 Broiling in a Spider 334 
 
 How to Cook 332 
 
 Fi'ied in Cracker Crumbs 335 
 
 Padding, Boiled. . 253 
 
 Smothered in Onions 335 
 
 Beefsteaks, to Keep Fresh a Long Time 314 
 
 BEER: Cream, any Flavor to Make 520 
 
 Ginger, English, Very Fine 519 
 
 BEETS: Hashed with Potatoes 369 
 
 Stewed with Onions 368 
 
 To Bake, Very Fine 368 
 
 To Keep in Cellars for Winter Use 498 
 
 Berries, Fall Planting Best for 716 
 
 Berry Fritters 376 
 
 Berkshire Swine Superior to all Others, 668, 669 
 
 Best Breed of Fowls for Farmers 695 
 
 BISCUIT: Baking Powder 302 
 
 Bread Dough 228 
 
 Cream of Tartar, Soda and Milk 302 
 
 Plain and Light 301 
 
 Quickly Made, Very Nice 302 
 
 Black Copying Ink 509 
 
 BLACK DYE: for Silk 512 
 
 For Worsted Goods 512 
 
 Woolen or Cotton Goods to Dye 511 
 
 793 
 
794 
 
 GENERAL INDEX. 
 
 Black and White Calicoes, How to Wash. . .420 
 
 Black Oil, Linlmeut for Horses 603 
 
 Black Paint for Iron Fences 737 
 
 Black Silk, Alpaca, and Serge Dresses, to 
 
 Do Over 420 
 
 BLACK WALNUT STAIN: For Fui-niture..735 
 
 For Pine Floors 727 
 
 BLACKBERRY: Cordial, Recipe for 252 
 
 Jam, Recipe for 252 
 
 JeUy, " " 252 
 
 Wine, to Make Properly 519 
 
 Blackberries, How to Cultivate 507 
 
 BLEACHING: Flannels 430 
 
 Muslin 439 
 
 BLUE DYE: For Carpet Rags 513 
 
 Cotton Piags; Does Not Fade . 513 
 
 Permanent and Cheap 516 
 
 Boiled Dinner, How to Get It Up 330 
 
 BOLOGNA SAUSAGE: American 318 
 
 German, Very Fine 317 
 
 BOOTS AND SHOES : Cement for 523 
 
 Jet Polish for 524 
 
 BOOTS: Farmer Boys' Water-proofing for. .534 
 
 Hard, to Soften 534 
 
 Rubber, to Mend 525 
 
 Blacking for 525 
 
 Water-proofing for 523 
 
 BORAX: As a Tooth Powder 433 
 
 As Used by Holland Washer- women 419 
 
 Its Value for Many Thmgs 422 
 
 Roaches, to Exterminate 438 
 
 BORERS: In Fruit Trees, Remedy for 465 
 
 To Secure Ti-ees Against 710 
 
 BOSTON: Baked Beans 385 
 
 Cream -toast as Made in 387 
 
 BOTS: In Horees, How to Avoid 596 
 
 Tansy Tea a Specific for 596 
 
 Brahmas, White, Best Breed of Poultry 684 
 
 Branding, to Deface 607 
 
 Brass, to Clean 718 
 
 BREAD: Ball or Croquettes, to Make 414 
 
 Boston Brown 229 
 
 Crusts Prepared for Dressing 386 
 
 How to Make, and Make Good 221 
 
 Brown, of Various Kinds 228, 229 
 
 Fried, when Stale, in Batter 387 
 
 Griddle Cakes Made of 310 
 
 "Why We Butter It 436 
 
 BREAKFAST BISCUIT: 302 
 
 Buns 297 
 
 Loaf 234 
 
 Muffins 303 
 
 Waffles 303 
 
 Breeding Ewes, Care of 663 
 
 Brimstone as a Disinfectant 508 
 
 Brocade or Broche Shawls, How to Treat. .433 
 Boiled Ham, a New Way 242 
 
 Boiled Pig's Feet, a la Bamum 344 
 
 BROWN DYE, with Japonica for 7 lbs. 
 
 rags 515 
 
 For Worsted or Wool 512 
 
 Buck, Selection of, Suitable for Flock 654 
 
 BUCKWHEAT: As a Fattener for Poultry. 686 
 
 Batter, How to Keep Sweet 310 
 
 Griddle Cakes, 'Arf and Arf ' 309 
 
 " " Aunt Essy's 308 
 
 " " Rhymed Recipe 309 
 
 Buns, Better Than Baker's 297 
 
 BUGS: In Peas, to Avoid 663 
 
 On Vines, to Destroy 491 
 
 To Keep from Potatoes 706 
 
 Burnt Corn for Hogs 676 
 
 Bushel Boxes, How to Make 463 
 
 BUTTER: A Yankee's Way to Make 569 
 
 Churning, on Time 570 
 
 Coloring, Used for Ten Years 570 
 
 Gilt-Edged, How to Make 570 
 
 Making of, in Winter 571 
 
 Not to Gathered in the Churn 572 
 
 Not to be Worked too Much 573 
 
 Prize, How to Make 573 
 
 To be Washed in Brine 572 
 
 To Keep During Hot Weather 573 
 
 Butternut Brown, to Color 515 
 
 c. 
 
 CABBAGE: Baked, Veiy Nice 399 
 
 Plants, Best Way to Set Out 471 
 
 To Destroy the Cut Worm of 442 
 
 To Pi-event Worms Upon 497 
 
 Worms on Plants, to Destroy 471 
 
 CAKE: Making and Baking 267, 268, 269 
 
 Apees, Without Eggs or Yeast 295 
 
 Apple Fruit 287 
 
 Berwick Sponge 290 
 
 Boston Cream 284 
 
 Buckeye 293 
 
 Buffalo 293 
 
 Butter Sponge 291 
 
 Cake Without Eggs 293 
 
 Caraway Cookies.. . 295 
 
 Chocolate Jelly 275. 276 
 
 Charity 293 
 
 Choice 293 
 
 Cider, Neither Eggs nor Milk 293 
 
 Cocoa Cones 277 
 
 Cocoanut Drops 2^6 
 
 Cocoanut Jelly 276, 277 
 
 Coffee 288,289 
 
 Cold Water 294 
 
 Common 294 
 
 Cookies 283, 295 
 
 Corn-starch 278,280 
 
GENERAL INDEX. 
 
 795 
 
 -CAKE— Continued. 
 
 Cream 284, 295 
 
 Cream Sponge 291 
 
 Crisps, German 294 
 
 Currant 288 
 
 Custard Cream 284 
 
 Custard Jelly 283, 284 
 
 Dark 291 
 
 Delicate 286 
 
 Delicious 286 
 
 Drop 296 
 
 Fig Pound 2«8 
 
 Filling for Jelly Cake 285 
 
 French Cream 284 
 
 French Loaf 286 
 
 Fruit, that will Keep for Months. . .288, 289 
 
 Gingerbread -. 281. 282 
 
 Ginger Cookies 283, 296 
 
 Ginger Drop 281 
 
 Ginger Snaps, Evangelines' and Dutch 
 
 Girls' 280, 281 
 
 Heating the Oven for 299 
 
 Hermits 287 
 
 Imperial 291 
 
 Jelly 277, 278 
 
 Jumbles 286, 287 
 
 Lady 278 
 
 Lady-fingers, as made in Indi a.... . . 878 
 
 Lemon , With and Without Milk 273 
 
 I^mon Jelly 274 
 
 Lemon Sponge 291 
 
 Loaf 285 
 
 Love Knots 278 
 
 Marcaroon 296 
 
 Marble 272, 273 
 
 Martha's 271 
 
 Molasses 289,290 
 
 Mrs. Chase's Sponge 290 
 
 National 279 
 
 Nice Plain, Without Eggs 296 
 
 Nutmeg 293 
 
 Orange Sponge and Jelly 274, 275 
 
 Philadelphia Cream Puffs 292 
 
 Poor Man's 292 
 
 Pork 297 
 
 Potato 292 
 
 Pound 291 
 
 F^emium Fruit 28-* 
 
 Pi-ince of Wales' 28Q 
 
 Raisin 288 
 
 Raised 294 
 
 Ribbon 272 
 
 Rock 293 
 
 Roll Jelly 277, 278 
 
 Rye 293 
 
 Sallie Long (not Lunn) 295 
 
 'Saratoga 284 
 
 CAKE-Continued. 
 
 Scotch 298 
 
 Soft Molasses 289 
 
 Snow 284 
 
 Spanish Puffs 298 
 
 Spiced 294, 298 
 
 Sponge 290,291 
 
 VaniUa 293 
 
 Watermelon 273 
 
 Wedding 289 
 
 White 285 
 
 White Mountain 285 
 
 Calcimine, How to Make 730 
 
 Calf's Liver Head Cheese 337 
 
 Cahfomia Liniment 60J 
 
 CALVES: Feeding in Winter 629 
 
 Hay Tea, Useful for 628 
 
 Killing Lice on 624 
 
 Raising by Hand 628 
 
 Remedy for Indigestion in 629 
 
 Camphor Ice for Chapped Hands 577 
 
 Canned Wild Grape Juice 402 
 
 CANNING FRUIT: General Remarks. .409, 486 
 
 Grapes 409 
 
 Green Coiji 411 
 
 Rhubarb, in Cold Water, Without Cook- 
 ing 410 
 
 Strawberries 409 
 
 Carbon for Hogs 678 
 
 Care of Sheep, What it Will. Do 653 
 
 Carrots, Their Value as Food 441 
 
 Cast Iron, to Solder 723 
 
 Caterpillars on Fruit Trees, to Destroy 474 
 
 Catsup, How to Make 401, 403 
 
 CATTLE: Remarks Upon Care of 618 
 
 Choked, Sure Remedy for 621 
 
 Diarrhea in 623 
 
 Fattening, Rules for. 640 
 
 Scours, to Cure 622 
 
 Cauliflowers, to Raise Successfully 451 
 
 Celery Vinegar 483 
 
 Celery, to Store for Spring Use .'502 
 
 Cellar Wintering for Bees 740 
 
 CEMENT: China and Glass, for 450 
 
 Dr. Chase's Magic Wonder 448 
 
 General Purposes for 728 
 
 Iron Works, to Fasten 728 
 
 Japanese, Strong and Colorless 450 
 
 Leather, to Render Water-tight 729 
 
 Marble, or Stone 450 
 
 Rubber, to Under Water-tight 729 
 
 Stickumfast, Used for Everything 493 
 
 Tin Cans, Very Reliable 449 
 
 Water-tight, for Jomts in Pipe 730 
 
 White and Cheap, with Glue 449 
 
 Cess-pool to Disinfect 508 
 
796 
 
 GENERAL INDEX. 
 
 CHARCOAL: Useful for Hogs 676 
 
 Poultry, necessary for 688 
 
 Clieap Paint for Cheap Buildings 688 
 
 Cheap Polish for Furniture 726 
 
 CHEESE: Buttermilk, German plan 579 
 
 Fancy Shipping 578 
 
 Factory, What it Costs to Get Up 580 
 
 Fritters Made with Apples 308 
 
 Home-made, Very Nice 575 
 
 Cherry Butter, How to Make 379 
 
 CHICKEN: Cholera to Cure 675, 689, 690 
 
 CuiTie as Made in India 355 
 
 Fricasseed, Improved Way 354 
 
 Gapes in, to Prevent 692 
 
 Ham and, to For-ra a Pie .264 
 
 Hash, for Left-over Scraps 337 
 
 Oyster and, to Make a Pie 348 
 
 Peas With, as Cooked in India 357 
 
 Raisine, A City Woman's Success in 688 
 
 Relish Made of, for Journeys or Picnics. 357 
 
 Young, Best food for 696 
 
 Young, Nice Way to Cook 357 
 
 Chimneys, How to Build, to Avoid Bumnig 
 
 Chloride of Lime for Trees and Plants 710 
 
 CHOCOLATE: Caramels _. 479 
 
 Cream--, to Make 479 
 
 Jelly, Like Blanc Mange 406 
 
 Choked Cattle, Sure Remedy for 621 
 
 Cholera in Chickens, remedy for 689, 690 
 
 Chowder, with Fish and Clams 352 
 
 Chow-chow, With and Without Cucumbers, 
 
 398, 399 
 
 CIDER: Boiled, How to Preserve 618 
 
 Grape Juice, to Keep from Fermenta- 
 
 tation 517 
 
 To Keep for Years, How to Proceed 518 
 
 CISTERN: How to Build 475 
 
 Round, Greater Capacity than Square. .470 
 
 Claret Wine Jelly 407 
 
 Claret Dye, for Wool or Worsted 513 
 
 Clipping Queen Bee's Wing at Swarming. . .737 
 
 CLOTH: To Render Fire-proof 477 
 
 Water-proof, to Make 477 
 
 Clothes Cleaning, Rules for 428 
 
 COAL ASHES : As a FertUizer 470 
 
 As an Insecticide . . .470 
 
 Cocoanut Candy, How to Make 479 
 
 Cocoanuts, the Milk of, Use of 356 
 
 Codfish, Various Ways of Preparing... 349, 350 
 
 Codling Moth. Remedy against 4^5 
 
 Coffee-pots, to Clean the Inside 4.50 
 
 Coffee Jelly 406 
 
 Cold Beef and Dry Bread Balls 334 
 
 Cold Meats, Economically Used 334 
 
 Cold Roast Beef, Broiled 339 
 
 Cole Slaw, Best Mode to Prepare 399 
 
 Colic in Horses, How to Avoid 615 
 
 Cologne Water, Exceedingly Fine 564 
 
 Color of Plants and Flowers, to Retain 440 
 
 Colored Silk Handkerchiefs, to Wash 435 
 
 Coloring for Domestic Purposes 511 
 
 COLTS: Big Head in. Remedy for 595 
 
 Bitting and Training to Harness 583- 
 
 Distemper in. to Cure. 600 
 
 Lice Upon, Remedy for 617 
 
 Profit of Raising 584 
 
 Raising and Breaking of 582' 
 
 To Cure of Halter-pulling 584 
 
 Weaning and Wintering of 584 
 
 Comb Honey. How to Keep 735 
 
 Combs, How to Get Them Straight in Bee- 
 hives 739- 
 
 Common-sense Way to Plant Seed Potatoes 705 
 
 Concrete, Proportions for Making 499- 
 
 CONDITION POWDERS: For Hogs 675 
 
 Horses, for 675 
 
 Relaxing, Useful in Grease Heel .'99- 
 
 StaUion, Very Valuable for 600 
 
 To Produce Appetite 612 
 
 Tonic and Purifying 599 
 
 Condy's Fluid, Best Disinfectant 331 
 
 Copperas, Its Use to Color Rags 513 
 
 Corn Bread, Far-famed Southern 229 
 
 CORN CAKES: Set Over Night 305 
 
 t, With Milk and Soda 305 
 
 Com Crib, Rat-proof, How to Make 462 
 
 Corn Cut in Blossom for Milch Cows 703; 
 
 Corn Fodder vs. Hay, Comparative Values..639 
 
 Corn Fritters, Unexcelled 308 
 
 Commeal Muffins, Recipe for 304 
 
 Corn Oysters, Improved Mode of Making. ..386 
 
 Com for Poultry, When to Feed 687 
 
 Com and Pork, How to Feed to Produce 
 
 Most 682 
 
 Corn-raising for Soiling *. 702' 
 
 Com, to Fry, Very Nice Dish 38ft 
 
 Corned Beef, How to Boil with Cabbage . . .338 
 
 Cornstalks for Cows, Use of 638 
 
 Cosmetic, an Old Lady's Only 565- 
 
 Cosmetics, Recipes for 565- 
 
 Cotswold Sheep, the Coming Sheep of 
 
 America 656 
 
 COWS: Accidental Overeating, What to do 
 
 for 62ft 
 
 Caked Breasts in. to Cure 620 
 
 Drying off the Flow of Milk 620 
 
 Dmham, Their Value for Milk and Beef 627 
 
 Flesliy Tumors Upon, to Cure 681 
 
 Hoven or Bloat in, to Cure 621 
 
 Hungarian Grass for Milch 639i 
 
 Jereeys, the Best for Butter 626 
 
 Kicking in, to Cure 62* 
 
 Lice on, to Kill 624 
 
 Ointment for Swelled Uddei-s of 621 
 
GENERAL INDEX. 
 
 797 
 
 COWS-Continued. 
 
 Remarks, General Upon 618 
 
 Soiling, the Best Mode of 638 
 
 Sweet Cornstalks for 638 
 
 Cracked Hands, to Cure 441 
 
 Crackers, How to Make 311 
 
 Cracks and Small Holes in Walls, to Fill 444 
 
 Cream Fritters, Recipe for 308 
 
 Cream Pastry or Pie-crust 258 
 
 CREAMERY: The Management of. Advan- 
 tage, etc 574 
 
 Crickets, to Drive Away 443 
 
 Crimps, to Keep in Place in Damp Weather.5M 
 
 Crimson Dye for Worsted Goods 513 
 
 Crops, What are Best Adapted for Ensilage. 642 
 
 Crullers, With or Without Egg 307 
 
 Cucumber Catsup. Recipe for 402 
 
 Cucumber Vines, Bugs on, to Destroy 490 
 
 CUCUMBERS: A Paying Crop 497 
 
 To Grow in Small Yard in Town 496 
 
 To Prevent Bugs Destrojang 496 
 
 Culture of Sheep, Remarks Upon 653 
 
 Curculios, How to Protect Plum Trees 
 
 Against 466, 713 
 
 Cure for Roup, With Sulphur 693 
 
 Curing Beef, How to Succeed in 313 
 
 CURING HAMS: Old-Fashioned Way 313 
 
 As Done by Packing Houses 315 
 
 Without Pickle, Keep all Summer 313 
 
 Currant Catsup, Recipe for 403 
 
 Cm-rant Sweet Loaf, to Make 236 
 
 Currant AVorms, to Avoid and Destroy. 467, 468 
 
 Currant and Gooseberries, to Set Out 470 
 
 Currants, to Graft to Avoid the Borer 471 
 
 Currie Powder, as Made in India 400 
 
 Currie Vinegar, Recipe for 483 
 
 Curried Veal or Chicken, Very Fine 300 
 
 CUSTARDS: How to Make 388 
 
 Apple .383. :390 
 
 Apple Charlotte ..24:i, 381 
 
 Apple Compote 379 
 
 Apple Omelette 381 
 
 Apple Snow 378, 379 
 
 Blanc Mange 248 
 
 Carrageen 389 
 
 Charlotte Polonaise 279 
 
 Cornmeal .390 
 
 Float (Corn Starch) .248 
 
 Frosted 389 
 
 Rice Merangue 365 
 
 St. James .389 
 
 Snow or Rock Cream 390 
 
 Strawberry Float 248 
 
 Tapioca (French) 380 
 
 Velvet Cream (Southern) 303 
 
 Cut Works, to Destroy 496 
 
 D. 
 
 Dairying, Its Profit if Well Managed 630 
 
 Dairy Cows, to Feed Liberally 631 
 
 Danger of a Grade Buck upon a Blooded 
 
 Ewe 654 
 
 Dark Brown Dye Made with Catechu 515 
 
 Dark Tan Dye for Cloth or Rags 51« 
 
 Delicious Filling for Layer Cake 274 
 
 Depilatory, to Remove Superfluous Hair. ..566 
 
 Dio Lewis' ' Breakfast for Two Cents ' 468 
 
 Dish of Scraps, l^ecipefor a 338 
 
 DOMESTIC ANIMALS: Remarks upon.... 581 
 
 DOGS: Fleas on, to Drive Off 455 
 
 Lice on, to Kill 6i4 
 
 Mange upon. Sure Remedy for 453 
 
 Poisoned by Strychnia, Antidote for. .453 
 Doughnuts, As Made by "Peggy Short- 
 cake " 307 
 
 Drab, Various Ways of Dyeing 514 
 
 Dressing Poultry for Market. 698 
 
 Dried Apples, How to Cook 376 
 
 Dried Beef with Eggs 335 
 
 Drying Cornstalks, the Best Way 639 
 
 Drying Fruit, Several Ways of 485 
 
 Dry Cornstalks, How to Feed 639 
 
 DUCKS: How to Bake 348 
 
 Potato Stuffing with 349 
 
 Oyster Croquettes with 349 
 
 Dulce de Lece, Spanish Butter 380 
 
 Dust Baths, Necessary for Poultry 685 
 
 DYEING OR COLORING: Black for Dress 
 
 Goods 511 
 
 Black for Wool or Cotton 511 
 
 Black for 10 lbs. of Goods 512 
 
 Black for Worsted or Woolen 512 
 
 Black for SUk 512 
 
 Blue for Cotton Rags 513 
 
 Blue for Carpet Rags 513 
 
 Blue, Imperial 518 
 
 Blue, Sky 512 
 
 Blue, True 513 
 
 BrowTi for Wool or Silk 612 
 
 Brown, with Japonica 515 
 
 Brown, Butternut 515 
 
 Brown, Permanent 515 
 
 Brown, Dark for Wools 515 
 
 BrowTi, Seal 514 
 
 Brown, London 516 
 
 Claret 513 
 
 Crimson 513 
 
 Copperas, with Lye 513 
 
 Drab, with Nut Galls .514 
 
 Drab, with Sumach 514 
 
 Drab, with Tea 514 
 
 Drab for Silk 513 
 
798 
 
 GENERAL INDEX. 
 
 DYEING-Continued. 
 
 Green 516 
 
 Nankeen 517 
 
 Pink 51(5 
 
 Red 517 
 
 Scarlet 516 
 
 Yellow 516 
 
 a. 
 
 Easter or Hot Cross Buns, to Make 297 
 
 Ebony Stain Upon Soft Woods 725 
 
 Egg eating Hens, Remedy for 694 
 
 Eggs-in-the-Nest 363 
 
 EGGS: Baked and Fried 388 
 
 Gruel for tlie Sick or WeU 362 
 
 Hard-boiled for Dyspepsia 361 
 
 How to Boil for Health 361 
 
 How to Preserve 451 
 
 Kept by Cold Storage 500 
 
 Long-boiled for typhoid Fever 361 
 
 Muffins 352 
 
 Omelet, with Oysters or Green Corn 363 
 
 Preservatives, Swiss and Other Plans 
 
 453, 454 
 
 Scrambled 362 
 
 To Determine the Sex of, Tested 454 
 
 To Keep Months and Years 451, 452, 453 
 
 Egg Plant, Fi-ied 369 
 
 Elevator from Cellar to Pantry 480 
 
 Enemies of Bees, How to Pi'oceed Against.. 742 
 ENSILAGE: Claimed to Increase Nutri- 
 tion 647 
 
 Dairy Cows, How to Feed 650 
 
 Report of Congress in 1 886 651 
 
 Epizootic, the Most Successful Treatment... 600 
 Erasive Compound, for Cleaning Clothes. . .433 
 ESCALOPED OYSTERS: New Plan for . . . 265 
 
 Parsnips, Recipe for 346 
 
 Veal, How to Make 360 
 
 Essences, Lemon and Others 390 
 
 Everton Taffy, Recipe for 478 
 
 Examination of Trees for Borer 710 
 
 r. 
 
 Fall Planting Best for Small Fruits 716 
 
 Farina Jelly. Recipe for 407 
 
 Fanner, How to be a Successful 700 
 
 Farmer's Gems as "Sue" Makes Them 296 
 
 Fastening Rubber Soles, Cement for 729 
 
 FATTENING CATTLE: How a Yankee 
 
 Makes it Pay 640 
 
 Hogs, Roots Valuable for 679 
 
 Poultry, for Market 697 
 
 Sheep, Rules for 664 
 
 Steers, How to Feed 650 
 
 Fawn Dye, Suitable for Silk 61& 
 
 Feather Beds, to Renovate 462 
 
 FENCE POSTS: Importance of Seasoning. .457 
 
 Importance of Tamping 458 
 
 To Prevent Decay in 456 
 
 Filter, Home-made but Good 521 
 
 FINGER MARKS: Upon Doors, to Remove 43a 
 
 To Remove from Mirrors 608 
 
 Fistula in Horses, Remedy for 603 
 
 Fire-proof Wash for Shingle Roofs 728 
 
 FLANNELS- To Wash and Dry Without 
 
 Shrinking 430- 
 
 To Rid from Moths 726 
 
 Flat-irons, to Clean from Rust 440 
 
 Flavoring Extracts, Home-made 480 
 
 Flavors for Ice Cream 891 
 
 Flexible Paint for Canvas 728 
 
 Floor Stain, Cheap and Good 727 
 
 Fluke- worms in Sheep, Remedy for 681 
 
 Fly Poison,, Recipe for 502 
 
 Fly Stickumfast 508 
 
 Food for Poultry, Varieties Needed 687 
 
 Food for Stock for Winter 634 
 
 Food for Young Chickens 696 
 
 Foot-rot in Sheep, Remedies for 664, 666. 
 
 Forcing Plants, Mode of 466 
 
 For Washing Black and White Goods 434 
 
 Foul Breed in Bees, How to Cure 742 
 
 Fowls, Best Breed for Farmers' Use 695 
 
 French Toast, How to Make 388 
 
 Fresh Beef, Rolled to Eat Cold 339- 
 
 Fresh Cuciunbers, How to Prepare for 
 
 Table 408 
 
 Fret and Growl, Does Not Pay to 45ft 
 
 FRIED BREAD: With Ham Essence 388 
 
 Cakes, Recipes for 307 
 
 Ham, with Poached Eggs 342 
 
 Squash, Nice Dish 414 
 
 Fritters, Light and Quickly Made 308 
 
 Frogs, How to Cook 352 
 
 Frosted Figs for Desert 380 
 
 Frosted Silverware, to Brighten 442- 
 
 FRUIT: As a Medicine 375 
 
 How to Keep for Months 703 
 
 Kept by Cold Storage 500 
 
 Secret of Keeping Over Winter 704 
 
 When to Eat 374 
 
 Fi-uit Butters, How to Make 377 
 
 Fruit Cooking, Suitable Vessels for 37& 
 
 Fruit Packing, As Done in California 498 
 
 Fruit Pickles (Sweet) 379- 
 
 FRUIT STAINS: Recent or Old, to Remove 439 
 
 To Remove from Clothing 420 
 
 To Remove from Silk 434 
 
 FRUIT TREES: Best Time to Trim 708 
 
 Chloride of Lime, Useful for 710 
 
 How to Plant 701 
 
GENERAL INDEX. 
 
 799 
 
 FRUIT TREES- Continued. 
 
 To Protect Against Borers . .708 
 
 To Protect Against Mice 708 
 
 To Protect Against Rabbits 709 
 
 To Renew Old, Mossy Barli Upon 711 
 
 To Secure Against Baric Lice 710 
 
 Valuable Manure for 712 
 
 Fungus in cellars, to Destroy 491 
 
 Furniture Polish, Excellent 725 
 
 Furniture, Upholstered, How to Rid of 
 
 Moths 726 
 
 Furs, to Rid of Moths 726 
 
 G. 
 
 GALLED SHOULDERS, AND SADDLE 
 
 GALLS: To Prevent 600 
 
 To Cure 601 
 
 GAPES: In Chickens 692 
 
 In Poultry, Cures for 691 
 
 Gardening in a Hogshead 507 
 
 Gargling Oil for Horses 602 
 
 German Silver, To Solder ;2.3 
 
 Ginger Pop .520 
 
 Girdling Trees 709 
 
 Girdled Trees, to Restore 709 
 
 GLASS: To Drill 724 
 
 To Break £is You Like 724 
 
 Glass Globes, to Clean 724 
 
 Glossy Linen, How it is Done 440 
 
 GLUE: For Veneering 49.3 
 
 Liquid 493-494 
 
 Water-proof 498 
 
 Golden Buck or Welsh Rarebit 358 
 
 Gooseberries, to Prevent Mildew 471 
 
 Good Flour Essential to Good Bread 222 
 
 Graham and Wheat Pop-overs 305 
 
 GRAHAM BREAD 227 
 
 One Loaf 227 
 
 Western Rural's 226 
 
 With Soda. Speedy 227 
 
 GRAHAM GEMS 304, 305 
 
 With Sour Milk 304 
 
 With Buttei-milk 305 
 
 With Sweet Milk 305 
 
 Graham Muffins 304 
 
 Grafting Wax 4.^4 
 
 Grape C:atsup 402 
 
 Grape Jam 408 
 
 Grape Jelly. ' 407 
 
 Grape Juice, to Can for Common Use 403 
 
 Gravr-1 for Poultry 688 
 
 GREASE HEEL: Physic for 600 
 
 Poultice for 612 
 
 Remedy for, Cheap and Simple. . . : 612 
 
 Sure Cure for 610 
 
 Wash for ■ 600 
 
 Grease Spots, to Remove from Clothing 439 
 
 Greenhouses.. 478 
 
 Green Salve for Horses 602 
 
 Green Apple Jelly 381 
 
 Green, to Color 516 
 
 Ground Feed for Hens 695 
 
 Growing Stock, Best Food for 637 
 
 Guinea Fowl, to Keep Away Hawks, etc.. . .699 
 
 H. 
 
 Hair Curling Liquid 565 
 
 HAIR DRESSING: Very Fine 562 
 
 For Gray Hair, to Turn without Lead. .562 
 
 Home-made, Splendid 568 
 
 With Bay Rum 563 
 
 HAIR DYE: Brown 561 
 
 Ely's Best 561 
 
 Hair Oil or Dressing 568 
 
 Hair on Galls, to Restore 607 
 
 Hair Restorative for Gray Hair 563 
 
 HAIR: To Bleach 565 
 
 To Color a Blonde 565 
 
 HAIR TONIC : Barbers' Lustre 661 
 
 Bob Heater's Shampoo 561 
 
 Hair Wash, Italian 563 
 
 Halter Pulling, Sensible Rf'medy for. 617 
 
 Ham and Eggs, Extra Nice 348 
 
 Ham and Veal, Odds and Ends 343 
 
 Ham Balls, Recipe for 342 
 
 Ham Cakes, Baked. 343 
 
 Ham or Beef , Pickle for 312 
 
 Ham, How to Bake 341 
 
 HARD SOAP: Twenty Pounds from Seven.423 
 
 Concentrated Lye, to Make 424 
 
 Soda, Lime, Grease, etc 424 
 
 Soda, Lime, Grease only 425 
 
 Hard-seasoned Timber, to Drive Nails in.. .730 
 
 Harness Blacking, Recipe for .525 
 
 Hawks and Owls, How to Catch 508 
 
 Hay, Time to Cut 700 
 
 Head-cheese, Souse, etc 363 
 
 Heaves in Horses, A Claimed Cure 614 
 
 Heaves or Wind-broken, How to Cure 601 
 
 Hens, Best Ground Feed for 695 
 
 Hens, Egg-eating, Remedy for 694 
 
 HINTS: For Cooking Meats and Fish. ....331 
 
 For the Laundry 433 
 
 Hiving a Swarm of Bees, the Way for . . . .737 
 HOGS: Best Kind for Profitable Raising... 668 
 
 Burnt Corn for 676 
 
 Carbon for 676 
 
 Charcoalfor 676 
 
 Condition Powder for 675 
 
 Corn Claimed Best food for 679 
 
 Fall Care of, for Early Slaughter 464 
 
 Feeding in Iowa 678 
 
800 
 
 GENERAL INDEX. 
 
 HOGS— Continued. 
 
 Growing, Artichokes Valuable for 680 
 
 Kidney-worm in. Remedy for 681 
 
 Mineral Coal for 677 
 
 Preparing Food for. .• 678 
 
 Running in Orchard Destroys Cooling 
 
 Moth C80 
 
 Small, Quick-growing, the Best 669 
 
 HOG CHOLERA: Calomel as a Cure for. .675 
 General Symptoms and Treatment for. 672 
 Its Cause and Best Known Remedies. .670 
 
 Its Origin 671 
 
 Positive Remedy for 675 
 
 Preventive and Cure 671, 675 
 
 Reports of State Board on 613 
 
 Well-tried Cures for 674 
 
 Hollow Horn, to Cure 622 
 
 Home-made Perfume 562 
 
 HONEY: Artificial ! ... .380 
 
 Comb, How to Fill 735 
 
 Extracted, What Needed for 735 
 
 Vinegar. How to Make 742 
 
 Hop Yeast Potato Bread 225 
 
 HORSES : Amount of Food to Work on ... .616 
 
 Apples, Valuable for 616 
 
 Be t Feed to AVork on 615 
 
 Best Rations for Winter 614 
 
 Big Head, Cure for 594 
 
 Bots in. Remedy Worth its Weight in 
 
 Gold 596 
 
 Bran, its Value for 617 
 
 Cause of Colic in 597 
 
 C'^lic in, to Cure 597 
 
 Condition Powder for 59.3 
 
 Cooling Eye AVater for Big Head 594 
 
 Cure for Corns or Shoe Boils 598 
 
 Digestion of. Compared with the Ox . . .590 
 
 Dr. Tuttle's Cure for Cribbing 593 
 
 Dyspepsia of, Tonic for 59:^ 
 
 p;ye Water for Weak Eyes 594 
 
 For Farm and Street Car Service 617 
 
 General Remarks Upon .581 
 
 Grinding Food for Old 016 
 
 How Long He Ought to Work 582 
 
 How to Avoid Shying in 588 
 
 How to Choose a 587 
 
 How to Cure Cribbing 592 
 
 How to Cure Kicking in 590 
 
 How to Cure Runaway 590 
 
 How to Judge Age of .587 
 
 How to Make AVhite Spots Upon 589 
 
 Inflammation of the Bladder in 601 
 
 Liniments for 602 
 
 Mange in, Remedy for 603 
 
 Parsnips, Valuable as a Food for 616 
 
 Pawing in Stable, to Cm-e 604 
 
 Phosphate Powder for 595 
 
 HORSES- -Continued. 
 
 Surfeit in. Cause and Cure 612 
 
 To Shoe Fractious 588 
 
 Turnips, Valuable as Food 617 
 
 Vicious, How to Subdue and Shoe 589 
 
 Wintering Food, When Not Working. . .615 
 
 How a Happy Farmer Does His Work 716 
 
 How Many Potatoes to Sow to a Hill 705 
 
 How to Brighten Old Furniture 723 
 
 How to Clean Brass 718 
 
 How to Clip a Queen Bee's Wing 739 
 
 How to Commence Bee Keeping 731 
 
 H<iw to Cultivate Quinces 714 
 
 How to Extract Honey 735 
 
 How to Fix Colors Pei manently 434 
 
 Hot Slaw, How to Make 399 
 
 HULLED CORN: To Make Without Putting 
 
 Hands Into the Lye 412 
 
 Croquettes Made of 413 
 
 Baked 413 
 
 Improved Plans of Making 411 
 
 Hubbard Squash, to Destroy Bugs Upon. . .491 
 
 I. 
 
 ICE CREAM: And Water Ices (Straw- 
 berry) 390 
 
 Lemon 391 
 
 Parisian 391 
 
 Ice-house, to Build Good and Cheap 476 
 
 ICING: Almond 271 
 
 Chocolate 271 
 
 For Cake, to be Boiled 270 
 
 With Different Colors 271 
 
 With Gelatine 271 
 
 Imperial Blue Dye for Silk 512 
 
 India Currie Powder, Americanized 400 
 
 Indian Bread, Baked or Steamed 229 
 
 Indian Griddle Cakes 311 
 
 Indian Rusk 303 
 
 Insecticide 490 
 
 Insects, French Destroyer of 490 
 
 INTEREST: Rates of, in all States 521 
 
 Simple Rules to Compute 504 
 
 Indelible Ink, for Marking Clothing 510 
 
 INKS: Black, How to Make 433, 509 
 
 Blue, to Make 509 
 
 Green, to Make 509 
 
 Indelible, to Use with a Pen 510 
 
 Indelible, to Mark with a Plate 511 
 
 Pi-inters', to Remove from Clothing 430 
 
 Red, to Make 509 
 
 Spots, to Remove from Clothing 430 
 
 To Remove from Clothing 429 
 
 Violet, to Make 509 
 
 Zinc Lables, to Use on 716 
 
 Irish Stew, Several 345, 340 
 
GENERAL INDEX. 
 
 801 
 
 Iron Fences, Black Paint for 727 
 
 Iron Rust, to Remove from Clothing 439 
 
 Iron or Steel Varnish, to Prevent Rust 721 
 
 Iron, to Zinc Without a Battery 719 
 
 Iron Workings, Cement for 728 
 
 Italian Cheese, for Picnics 354 
 
 J. 
 
 Jams and Marmalades 404 
 
 Jellies, (Jeneral Remarks Upon 403 
 
 Jellied Veal 360 
 
 Jelly Bag, How to Make 404 
 
 Jettine, or Liquid Shoe Blacking 524 
 
 Jewelry, Ornaments, etc., to Clean 722 
 
 K. 
 
 Kansas Puffs, Recipe for 280 
 
 Keep Colonies Strong in Bee-keeping 731 
 
 Keeping Sweet Potatoes in Living Room. ..704 
 
 Kentucky Corn Dodgers 306 
 
 Kid Boots, Light Shades, to Clean 432 
 
 Kid Gloves, Black, to Restore 432 
 
 Kid Gloves, to Clean 431 
 
 Kidney Worm in Hogs, Remedy for 681 
 
 Kneading Bread, the Knack of 223 
 
 Knowledge vs. Ignorance, Results 709 
 
 Zi. 
 
 LABELS: Wooden, to Make Durable 716 
 
 Zinc, for Marking Plants 716 
 
 Lace Veils and Other Laces, to Renew 436 
 
 Ladies' Kid Boots, Black, to Re-color 432 
 
 Land too Valuable to Keep Inferior Sheep. 655 
 
 Leaks in Steam Boilers, Cement for 729 
 
 Leather, Cement for 729 
 
 Legitimate Business, Stick to, to Avoid 
 
 Failures 503 
 
 Lemon Butter, Recipe for 379 
 
 Lemon and Apple Jelly 405 
 
 Lemon and Other Syrups, How to Make. ..520 
 
 Lemon Jelly for Layer Cake 408 
 
 Lemon Syrup, to Prepare 520 
 
 Lemonade, Portable and Convenient 521 
 
 LICE: Death to, on Animals or Plants 624 
 
 On Hogs, Easy Remedy for 681 
 
 Ointment to Destroy, on Poultry 686 
 
 Plants, to Destroy upon 466, 489 
 
 Poultry Houses, to Destroy in 685 
 
 Setting Hens, to Prevent on C86, 687 
 
 Stock, to Remove from 624 
 
 Lime a Certain Preventive of Currant 
 
 Worms 468 
 
 Liniment, 'Horseman's Hope' 609 
 
 Liquid Glue for General Use 728 
 
 Light Biscuit, Very Nice 302 
 
 Liver Hash, How to Make 337 
 
 London Brown, a Beautiful Dye 516 
 
 Lustral Oil Hair Tonic ^ 516 
 
 m. 
 
 Mackerel, Broiled 351 
 
 MANURE: Salt asa 701 
 
 Value of Potash for 712,713 
 
 MANURING:- Advantages of. Shown 701 
 
 Orchards, Value of for 708 
 
 Mares, Brood, Proper Care at Foaling. . . .586 
 
 Mats, Sheepskin, to Make 526 
 
 MAXIMS: For Poultry Growers 696 
 
 For Wheat Growing 702 
 
 Meal and Hay for Fattening Stock 640 
 
 Meal, the Value of, for Dairy Cows 620 
 
 MEATS: General Remarks upon 312, 330 
 
 Balls, from Leftover — 3:i3, 336 
 
 Loaf, from Left-over 344 
 
 Pudding made with Stale Bread and. ..253 
 
 MECH ANICA L DEPARTMENT 718 
 
 Medicated Soaps (Sulphur or Tar) 427 
 
 Melons, to Prevent Worms upon 497 
 
 Milch Cows, Sweet Cornstalks for ,639 
 
 Mildew, to Remove from Clothing 439 
 
 Milk, Best Food to Increase Flow of 619 
 
 Milk Fever in Cows, to Avoid 618 
 
 Milking-shed, How to Arrange 574 
 
 Milk pails. Care of 574 
 
 Milk Toast, to Make 386, 387 
 
 Minced Meat for Pies 318 
 
 Minced Meat Fritters 341 
 
 Minced Veal with Poached Eggs 300 
 
 Mmeral Coal for Hogs. . . • -677 
 
 MISCELLANEOUS RECIPES 417 
 
 Mock Beef Tongue, Baked 338 
 
 Mock Buckwheat Cakes 309 
 
 Mock Duck with Veal or Beefsteak 349 
 
 Molasses Tafify, to Make 479 
 
 Mortgage— Its Staying Properties 461 
 
 Mosquitoes, to Destroy 488 
 
 Mother's Strawberry Short cake 300 
 
 Moth Powder, to Put Away Furs 444 
 
 Moths in Carpets, How to Get rid of. . .443, 626 
 Moths in Upholstered Fm-niture, to De- 
 
 stroy. 
 
 .443 
 
 Mucilage for Fancy Work 492, 493 
 
 MuflRns, Various recipes for 287, 304 
 
 Mush, Rye and Indian, to Make 368, 413 
 
 Mushroom Catsup, Recipe for 401 
 
 Mutton and Pork Stew 345 
 
 Mutton and Chicken Stew 344 
 
 N. 
 
 Nails, to Drive in Hard Timber 730 
 
 Nankeen, to Color 517 
 
802 
 
 GENERAL INDEX. 
 
 Naples Bread or Biscuit . 226 
 
 New Mode of Washing 418 
 
 "New York Sun's" Liniment 602 
 
 Nickel Plating, Without a Battery 720 
 
 Norwegian Breakfast Cake 307 
 
 Nutritive Value of 22 Kinds of Food 635 
 
 O. 
 
 OATMEAL: Bannocks, to Make 367 
 
 Cooked in a Stone Jar 367 
 
 Drink for Harvest Men 360 
 
 Food for Bone and Muscle 366 
 
 Griddle Cakes 310 
 
 Gruel for Invalids 329 
 
 Mush for Children 367 
 
 Porridge, Very Wholesome 366 
 
 Soap, for Softening the Skin 568 
 
 Oats, Groimds, for Poultry . . 688 
 
 Oil-cloth, to Keep Bright 440 
 
 Oil-cloth for Hot Beds Better than Glass. . .478 
 
 Oil Painted Surfaces to Clean 724 
 
 Oil on the Water, its Use in Storms 508 
 
 Oil Dressing for Leather 524 
 
 Ointment for Ringbone 606 
 
 Old-fashioned Apple Jelly 405 
 
 Old-fashioned Corn Bread 229 
 
 Old Silk Dresses, to Renovate 436 
 
 Omelet with Ham 342 
 
 ONIONS: How Many Can be Raised to an 
 
 Acre 445 
 
 How to Avoid Scullions 446 
 
 Medicinal Effects of 444 
 
 Value of Wood Ashes to Manm-e 446 
 
 With MUk or Cream 364 
 
 Orange Fritters, Recipe for 308 
 
 ORCHARDS: And Gardens, Value of Ashes 
 
 Upon 712 
 
 Manuring and Care of 708 
 
 Outdoor Wintering for Bees 740 
 
 Oxen, when Working, How to Feed 618 
 
 OYSTERS: Broiled 348 
 
 Com 348 
 
 Escaloped 347 
 
 Flitters 348 
 
 Omelet 348 
 
 Stew, Delmonico's 347 
 
 To Fry, Delmonico's 347 
 
 P. 
 
 Packing Poultry for Market 698 
 
 PAINT: Cheap, for Fences 726 
 
 Flexible for Canvas 728 
 
 Floors, the Best, for 727 
 
 Old, to Remove 728 
 
 Spots on Windows, to Remove 432 
 
 To Remove from Clothing 423 
 
 Palmetto Flannel Cakes, to Make 303 
 
 PANCAKES: With Rice 810- 
 
 Dry Bread 310 
 
 Papering, Making the Paste, etc 500 
 
 PARSNIPS: BaUs or Cakes 369 
 
 Fried 369 
 
 Stewed in MUk 369 
 
 Stew 346 
 
 Parker House Breakfast Rolls 299 
 
 Paste or Cement for Labels 492 
 
 Pastry or Crust 264, 257, 258 
 
 Peach Butter, to Make 378 
 
 Peachf-s, to Bake 375 
 
 Peach Fritters 376 
 
 Peach Figs, Very Nice 380 
 
 Peach Preserves for Present Use 381 
 
 Pearline. Soapine, to Make 427 
 
 Pear Blight, Wash for 711 
 
 Pear Culture, Great Success in 713 
 
 Pea and Oatmeal for Fattening Sheep 664 
 
 Pea Pie-crust 258 
 
 Pea Vine Hay. to Cure 464 
 
 Perfume Bags 564 
 
 Physic for Horses, for Grease Heel 600 
 
 Piccalilli, a Good Substitute for 398 
 
 Pickled Carrots for Table Use 441 
 
 PICKLES : French, Delicious .... 484 
 
 Very fine 483' 
 
 Pie-crust Glaze, to Prevent Escape of 
 
 Juices 258 
 
 PIES: Apple Custard 263, 383 
 
 Apple 263 
 
 Boiled Custard , 262 
 
 Chicken 264 
 
 Cream Pie. Bake Crust First 261, 262 
 
 Grandmother's Apple 263 
 
 Lemon Custard. Extra .' — 260- 
 
 Lemon and Raisin 261 
 
 Minced 259 
 
 Minced Turnovers 265 
 
 Mock Minced (Three Recipes) 260 
 
 Orange 261 
 
 Oyster 265 
 
 Potato Custard 263. 
 
 Pumpkin 262 
 
 Squash, Verj^ Rich 202 
 
 Sweet Potato 263 
 
 The Pie of Our Fathers 256 
 
 PIGS: Scurvy in, Remedy for 681 
 
 Mixed Food Best for 679 
 
 Value of Roots for 679 
 
 Pills for Roup in Poultry 693 
 
 Pin-worms in Horses, to Expel 614 
 
 Pink Dye for Cotton Goods 516 
 
 Pink and Green Calicoes, to Wash 420 
 
 Pitch, to Remove from Clothing ..429 
 
 Plain Corn Cake, to Bake at Once 306 
 
GENERAL INDEX. 
 
 soa 
 
 Plantains, to Destroy on Lawns 501 
 
 Plans for Fattening Poultry 697 
 
 Plant Jars, to Paint and Bronze 440 
 
 Plants, to Ensure Against Vermin 710 
 
 Plating Silver, with Battery 7iO 
 
 Plating Nickel, without Battery liQ 
 
 Plum Trees, How to Avoid Curculio. . .713, 714 
 
 Polen'a (Italian Mush), to Make 413 
 
 POLISH: Cheap and Good 720 
 
 Furniture, Excellent 725 
 
 Poll-evil in Horses, Remedy for 603 
 
 Pomade. Very Fine 566 
 
 Poor Woman's Way to Keep Sweet 
 
 Potatoes 704 
 
 Pork and Beef, to Have Fresh, in Hot 
 
 Weather .313 
 
 Pork Chops Fried with Apples 343 
 
 Pork, How to Get the Most by Feeding. . . .682 
 
 Pork, Salt, How to Fry 341 
 
 Port Wine Jelly 407 
 
 Potash. Its Value as Manure 713 
 
 Potato Balls or Cakes 371 
 
 Potato Bread, to Make 225 
 
 Potato Bugs, How to Beat 706 
 
 Potato Cultivation. Soil Needed for 705 
 
 POTATOES: Duchesse, Baked 372 
 
 En Caisse 372 
 
 Escaloped 373 
 
 Fried, Home Style 371 
 
 Fried with Eggs 372 
 
 Friti ers 373 
 
 General Remarks on 369 
 
 Gravy for 374 
 
 Hilling or Level Cultivation, which 706 
 
 How Many to the Hill 703 
 
 New, n la Creme 373 
 
 In Seven Ways, Cooked 370 
 
 Salad ..394 
 
 Saratoga- ■ • ■ 371, 372 
 
 Sliced. Baked with Pork 373 
 
 Stew 346 
 
 Tip-top 372 
 
 With Onions 373 
 
 POULTRY: Best Breeds to Use 684 
 
 Buckwheat Useful for 688 
 
 Charcoal Necessary for 685 
 
 Corn for. When to Feed 687 
 
 Dust Bath'' Necessary for 685 
 
 Facts in the Care of, to Know 606 
 
 Fattening, for Market 697 
 
 Fine Gravel Kept Easy of Access 688 
 
 Gapes in. Cures for 691 
 
 General Remarks Upon 683 
 
 Market, to Dress and Pack for 698 
 
 Maxims, Facts Concerning 696 
 
 Oats for. Ought to be Ground 688 
 
 Roup in. Treatment for 692 
 
 POULTRY— Continued. 
 
 Table of Breeds and Averages 694- 
 
 Tobacco Smoke as a Cure for 691 
 
 To Kill Lice Upon 624, 
 
 Tonic for 690 
 
 Scabby Legs, to Cure 693 
 
 Winter Care of 683 
 
 Powder for Silvering, to Make 723 
 
 PUDDINGS: Apple Custard 243 
 
 Apple, Dutch Style 241 
 
 Apple Short-cake 243 
 
 Apple Tapioca 38S 
 
 Apple Turnover, Baked 266 
 
 Apple. Yankee Style 242 
 
 Baron Brisse's Rice 246 
 
 Batter, in Various Ways 248, 249 
 
 Bird's Nest 243. 
 
 Blackberry 25a 
 
 Bread, Fried 388 
 
 Bread, Aunt Rachel's 251 
 
 Chester or Almond 245 
 
 Chestnut 241 
 
 Christmas Plirni 237 
 
 Cottage, Various Ways 237, 238 
 
 Cornstarch 255 
 
 Cracked Wheat £47 
 
 Cream 238, 255 
 
 Custard, " Dandy " 238 
 
 Danish 244 
 
 Dried Peach 243: 
 
 EngUsh Plum 234 
 
 Fig 241 
 
 Floating Island 247 
 
 Fruit Batter 249 
 
 Honey 252 
 
 Hunter's 244 
 
 Indian 254, 2.55 
 
 Naples 245 
 
 Paradise 337- 
 
 Plum 236 
 
 Poor Man's 247 
 
 Pop-corn 241 
 
 Potato 253, 254 
 
 , Prune 241 
 
 Queen of Puddings .246. 
 
 Queen Mab's 246 
 
 Quick 248, 253 
 
 Sago 24a 
 
 Salt Pork 241 
 
 Snow 239 
 
 Sponge Cake 245 
 
 Stale Bread 251 
 
 St. James' 246 
 
 Suet 250, 251 
 
 Sweet Apple 24i{' 
 
 Sweet Potato 254 
 
 Tapioca 240, 241 
 
8(J4 
 
 GENERAL INDEX. 
 
 PUDDINGS - Continued. 
 
 Whortleberry 253 
 
 Yorkshire 243 
 
 PUMPKIN: Bread 231 
 
 Butter 378 
 
 Short-cake 30it 
 
 To B ike for Pies 262 
 
 Purple or Blue Calicoes, to Wash 420 
 
 Putty, Old, to Remove Easily 479 
 
 Preparing Food for Hogs 678 
 
 Pressed Beef 316 
 
 Preventive of Hog Cholera , 673 
 
 Protection for Steam Pipes 719 
 
 Q> 
 
 Queen Bee's Wing, How to Clip 739 
 
 QUINCES: A Few, when Canning Apples..409 
 
 Jelly 407 
 
 Marmalade 408 
 
 Their Successful Cultivation 714 
 
 R. 
 
 RABBITS: Cutlets 336 
 
 Fricasseed 265 
 
 Pie 265 
 
 Roasted 265 
 
 Raising Chickens, by a City Woman 688 
 
 Raising Hogs 668 
 
 Rarebit, Welsh 358 
 
 RASPBERRIES: Culture of f06 
 
 Pinchiiig-off or Cutting Back 507 
 
 The Kind to Raise .^...507 
 
 Rats, to Destroy or Drive Away J. . 486 
 
 RECIPES FOR THE DAIRY 569 
 
 Red, Bright, Dye to Color Rags 517 
 
 Remarks Upon Bee-keeping 731 
 
 Remedy for Barren Trees 711 
 
 Remedy for Borers on Trees 710 
 
 Renovating Dye for Black Clothing 429 
 
 Renovating Soap 428 
 
 Renovation, Clothes Cleaning, etc 427 
 
 Results of Knowledge vs. Ignorance 709 
 
 Results of Rule for Sorting Sheep 655 
 
 ROACHES : To Destroy 472 
 
 To Keep from Buttery 488 
 
 Roast Pigeons 357 
 
 Roast Turkey 353 
 
 Robbing in Bees, to Prevent 739 
 
 Rolled Corned Beef 339 
 
 Rolls 298 
 
 Root Pits, to Ventilate 499 
 
 ROOTS: Culture of, for Stock 636 
 
 Valuable i n Fatt ening H ogs 679 
 
 Winter Feeding for Stock 634 
 
 Rose Bugs, to Kill 488, 489 
 
 Rose Slug, to Destroy 469 
 
 ROUP IN POULTRY: Cures for 692, 693 
 
 Ribbons, to Wash, to Look New 430 
 
 RICE: Blanc Mange 366 
 
 Boiled, Indian Fashion 356 
 
 Bread , 226 
 
 Griddle Cakes 310 
 
 Its Value and How to Cook 364 
 
 Jelly, for Invalids 408 
 
 Muffins 365 
 
 Red, a Danish Dish 366 
 
 Snow 365 
 
 Southern Mode of Cooking 365 
 
 RINGBONE: Cures for 604, 607 
 
 California Cure for 606 
 
 Ointment for 606 
 
 Ringing Hogs, Claimed Cause of Cholera . . 670 
 
 Rubber, Cement for 729 
 
 Rue for Cholera in Chickens 729 
 
 Rum Sherbert 501 
 
 Rule for Sorting Sheep 655 
 
 Rusks, Various Ways of Making 298, 303 
 
 Rust, to Remove from Stovepipe 450 
 
 Rye Bread, to Make 228 
 
 Rye, its Value for Green Feeding 703 
 
 Rye and Indian Bi-ead 228 
 
 Rye and Indian Fried Cakes 308 
 
 S. 
 
 SALADS: Canton Soy, to Make 397 
 
 Chicken 395 
 
 Lobster 395 
 
 "The Salad Bowl," a Clerical Salad. . . .395 
 
 SALAD DRESSINGS: Cream 394 
 
 Mayonnaise 394 
 
 For Any Kind of Meat 338 
 
 For Tomatoes 394 
 
 To Make Cold 393 
 
 To Make with Heat 393 
 
 Sally Lunn 294 
 
 SALT: Amount Necessary for Stock 625 
 
 Asa Manure.- 701 
 
 As a Vermifuge for Stock 626 
 
 Its Great Importance 624 
 
 Salt and Ashes for Stock 625 
 
 Salt-rising Bread, to Make 230, 231 
 
 SAUCE: Baked Fish for 351 
 
 Beefsteak for 398 
 
 Celery 397 
 
 Cottage Pudding 238 
 
 Chili 398 
 
 Golden Rain 354 
 
 Lemon 237, 242, 250 
 
 Mint 340, 397 
 
 Plum Pudding 235, 236 
 
 Puddmg, general 241, 245, 249, 254 
 
GENERAL INDEX. 
 
 805 
 
 SAUCE— Continued . 
 
 Strawberry. 239 
 
 Snow 239 
 
 Sago Pudding 240 
 
 Tapioca Pudding 2-10 
 
 The Author's Favorite 239 
 
 Sausage, How to Make and Season 316, 317 
 
 Scabby Legs of Poultry, to Cure C93 
 
 Scalding the Meal, Saving in Feeding 040 
 
 Scare Crows, How to Make 501 
 
 Scarlet Dye for Cotton or Silk 516 
 
 Science of Preserving Wood — 456 
 
 Scours in Stock, to Cure 630 
 
 Scotch Potted Me.t 340 
 
 Scotch Collops, with Veal 340 
 
 Scotch Oat-cakes 301 
 
 Scorched Linen in Ironing, to Remedy. . .440 
 
 Scrapple, Better than Head-cheese 343 
 
 Scratches, to Cure 610, Oil 
 
 Seal Brown Dye for 10 lbs. Goods 514 
 
 Sealing-wax for Fruit Jars 4.V5 
 
 Sealing-wax, Red, for Bottling Medicine^. 453 
 
 Seasoning Food, Sweet Herbs for 416 
 
 Seed Corn, How to Keep for Months 703 
 
 Seeds for Sowing, to Select 706, 707 
 
 Setting the Sponge for Bread 222, 225 
 
 Setting Hens, Sulphur for 6S6 
 
 Sewing Machines, How to OU 730 
 
 Shad, to Fry 351 
 
 Shade Trees, Wh- re to Plant 714 
 
 Shampoo or Wash 563 
 
 Shingle Roofs. Fire-proof Wash for 728 
 
 Shingles, to Make Hire-proof 477 
 
 Short-cake, Recipes for 299 
 
 Shoulder of Veal Stuffed 340 
 
 SHEEP: A Few Short Rules for Care of. . .660 
 
 Average Weight of 655 
 
 Better than Neat Cattle 658 
 
 Care of, in Winter 661 
 
 Care of Fleeces of 656 
 
 Culture of 653 
 
 Foot-rot in, to Cure 665 
 
 Fluke-worms in, to Expel 681 
 
 Marking Ink for . . 667 
 
 More Made on, than on Horses 6.58 
 
 Peas and Pea-straw for 662 
 
 Prevention of Foot-rot in 666 
 
 Raising of. Remarks on 653, 6.54 
 
 Scab in. Cure for 667 
 
 Shearing, Weight of Fleece 654 
 
 Sulphur and Salt, Valuable for 662 
 
 Ticks, Dip and other Remedies for 666 
 
 Their Value to Improve Soil 661 
 
 The Most Profitable Investment 659 
 
 Twenty -eight Years' Husbandry in 6.53 
 
 Sheep vs. Cattle, Which Pays Best 659 
 
 Sheep vs. Dogs, How to Give Advantage to 
 
 Sheep 663 
 
 Silk, Cashmere and Alpaca Dresses to 
 
 Clean 420 
 
 Silk, to' Remove Paint from 430 
 
 Silos, How to Build 648, 649 
 
 SILOS AND ENSILAGE: Explanation of.. 6 12 
 What They Think of It in Vermont. . . .648 
 
 Silvering Powder, How to Make 723 
 
 Silver Plating, with Battery 7JiO 
 
 Silverware, to Brighten 442, 722 
 
 Sky Blue Dye, for Worsted 572 
 
 Small, Quick-growing Hog, Desirable. . . .669 
 SOAP: Bark Shanty, or Washing Made 
 
 Easy 422 
 
 Believed to Exempt Hogs from Chol- 
 era • ..675 
 
 Concentrated Lye from 426 
 
 Hard, with Lime, Soda and Grease 425 
 
 Hard, with Concentrated Lye 424 
 
 Hard, Twenty Pounds irom Seven 423 
 
 Hard, with Lime, Soda, Grease, etc 424 
 
 Lime, Used in Washing 425 
 
 Machine Shop, Printers, etc., for 427 
 
 Medical ed 427 
 
 Renovating 428 
 
 Soft, for House Cleaning 426 
 
 Soft, from Refuse Grease 427 
 
 Soft, for Removing Grease from Floors 426 
 
 Soft, for Washing Clothes 423 
 
 Sulphur , 427 
 
 Tar 427 
 
 Softening Water, Clark's Method 437 
 
 Soil, Suitable f< r Fruit Trees 707 
 
 Soiling Cows Pays 638 
 
 Soldering German Silver 723 
 
 SOUPS: Asparagus 327 
 
 Asparagtis, as Made in India 327 
 
 Barley 324 
 
 Bean 321, 384 
 
 Beef 324 
 
 Bob, the Sea Cook's 326 
 
 Broth, as Made in India 382 
 
 Brown Stock for 329 
 
 Can-ot, from Stock 382 
 
 Celery, Rich and Creamy 328 
 
 Chicken 323 
 
 Chicken, Cream 323 
 
 Chicken, Currie 323 
 
 Corn and Bean 321 
 
 Com 323 
 
 Game 327 
 
 Green Pea, of America 327 
 
 Green Pea, of India ; 327 
 
 Green Pea 38i^ 
 
 General Remarks Upon 320 
 
806 
 
 GENERAL INDEX. 
 
 ;SOUPS— Continued. 
 
 Macaroni 324 
 
 Make-believe Terrapin 336 
 
 Milk 322 
 
 Mock Turtle ; ... .326 
 
 Mutton 325 
 
 Noodle 33.5 
 
 Onion 329 
 
 Pea ;*r 
 
 Potato 332 
 
 Prussian 326 
 
 Rice 334 
 
 Scotch, Excellent 325 
 
 Seasoning for 324 
 
 Split Pea 383 
 
 Stock, Explanation of, How to Make. . .339 
 
 Straining, Unnecessary 320 
 
 Tomato 322 
 
 Tomato, with Milk 322 
 
 Turkey, from Lef t-over 337 
 
 "Sour Apples, How to Cook 380 
 
 Southern Biscuit 303 
 
 •Sows, Breeding, Artichokes for 679 
 
 Sows, Breeding. Corn and Oats Ground for.679 
 
 Sows Eating their Pigs, to Prevent . 681 
 
 Spavin Cure, Excellent 605 
 
 Spavin, Permanent Cui-e for w^ 607 
 
 Spavin, to Cui e the Lameness 606 
 
 Spiced or Sweet Picldes 379 
 
 ■Spiders, to Destroy 473 
 
 Splints in Horses, Ointment for 608 
 
 Squash, Baked 369 
 
 St. James' Chowder 351 
 
 Stain, Black Walnut 737 
 
 Stain for Floors, Cheap and Good . . . 727 
 
 Stains from Nitrate of Silver, to Remove. . .442 
 
 Stale Bread, to Fry as Egg-toast 388 
 
 Stallion, Condition Powder for 600 
 
 Stammering, to C ire 500 
 
 Starters, or Foundation for Bees 734 
 
 Steam Boilers, to Prevent Incrustations 
 
 Hardening 730 
 
 Steam Pipes, to Cover, to Prevent Loss of 
 
 Heat 718 
 
 Steam Pipes, Protection for 719 
 
 Steel Apparatus, to Preserve Polish on 733 
 
 Steel Dinner Knives, to Remove Rust from. 723 
 Steel or Iron Buckles, Jewelry,etc., to Clean. 732 
 
 Steel, Rust Upon, to Remove 721 
 
 Steel, to Temper Very Hard 731 
 
 Stock, Winter Food for 633 
 
 Straight Post and Rail Fence to Make 4.^8 
 
 S' rains. Liniment for 610 
 
 STRAWBERRY: Culture, Remark on 50.j 
 
 Growers, a Hint to 505 
 
 Short-cake, in Layers 299 
 
 Short-cake, Old Way 300 
 
 STRAWBERRIES: Killing Weeds Among.. 508 
 
 Liquid Manure for 508 
 
 To Raise Abundantly 504 
 
 String Beans for Winter Use 385 
 
 Striped Bugs, to Destroy 491 
 
 Stuffed and Baked FLsh. . 351 
 
 Success in Pear and Other Fruit Culture. . .718 
 
 SUCCOTASH: For Winter 385 
 
 To Warm 385 
 
 Sulphur, Useful for Setting Hens 686 
 
 SUMMER DRINKS: For Field or Workshop 521 
 
 For Sick or Well 520 
 
 Superfluous Hair, to Destroy ^.<. 567 
 
 Swarm of Bees, Hiving of 737 
 
 Swarming of Bees, Remarks Upon 737 
 
 SWEENY: California Cure for 609 
 
 Cure f o r 609 
 
 Oil for 609 
 
 Simple Cure for 609 
 
 Sweet Apples, Delicious Dish 383 
 
 SWEET POTATOES: Baked 374 
 
 Broiled 374 
 
 Cakes 374 
 
 How to Keep 703, 704 
 
 Syrup, Vanilla 521 
 
 T. 
 
 TABLE: Explaining Comparative Weights 
 
 and Measures 270 
 
 Food for Stock 635 
 
 Showing Growth of Trees 715 
 
 Showing Weight per Bushel of Grain 
 
 and Other Articles 707 
 
 Showing Best Breeds of Poultry 694 
 
 Tanning Skins with Hair or Wool on 525 
 
 Tar Spots, to Remove 4.31 
 
 Tar, to Remove from Clothing 429 
 
 TEA CAKE 285 
 
 Without Sugar 285 
 
 Telegraph Poles, to Prevent Decay 456 
 
 Telephone Poles, to Prevent Decay 456 
 
 Temperance Pledge, A 460 
 
 Thanksgiving Dinner, with Bill of Fare. . . .414 
 
 The Happy Farmer 716 
 
 The Successful Farmer 700 
 
 Thorough-pins, Cure for 607 
 
 Ticket Writer's Glossy Ink 610 
 
 TIME: For Lambs to Appear 656 
 
 For Trimming Sheep 656 
 
 For Washing, Shearing, etc 566 
 
 For Putting Ewesand Lambs by Them- 
 selves 655 
 
 To Cut Hay 700 
 
 To Divide Sheep in theT^all 655 
 
 To Sort Out Breeding Ewes 655 
 
 To Sow Corn lor Soiling 702 
 
GENERAL INDEX. 
 
 807 
 
 TIME- Continued. 
 
 To Trim Fruit Trees 708 
 
 Toast, With or Without Milk 386 
 
 Tobacco Smolce for Gapes in Poultry 691 
 
 To Break Glass as You Like 724 
 
 TO CLEAN: Glass Globes 724 
 
 Gold Jewelry 722 
 
 Oil-Painted Surfaces ''24 
 
 Steel or Iron Buckles 722 
 
 White Paint 724 
 
 Zinc 723 
 
 To Cure Foul Breed In Bees 742 
 
 To Drill Glas-! 724 
 
 To Get Straight Combs 739 
 
 TO KEEP: Smoked Hams 314 
 
 Moths from Flannels, etc 726 
 
 Original Lustre on Silverware 722 
 
 TO MAKE: Delicate Bread Crust 228 
 
 Tracing Paper 724 
 
 TO PRESERVE: Hams 317 
 
 Peaches 404 
 
 Polish on Steel 7?2 
 
 To Prevent Incrustation of Steam Boilers.. 730 
 
 To Rid Carpets of Moths 726 
 
 To Get Rid of Moths in Upholstered Furni- 
 ture 726 
 
 To Keep Fruits for Montns 703 
 
 To Keep Seed-corn 703 
 
 To Keep Sweet Potatoes. 703 
 
 To Make Black Walnut Staining 725 
 
 To Make Calcimine 730 
 
 To Make Ebony Stain for Wood 725 
 
 To Make Honey Vinegar 742 
 
 To Make Sewing Machine Oil 730 
 
 To Oil Sewing Machines 730 
 
 To Prevent Moth in Furs 726 
 
 To Procure First Colonies for Bee-keeping 732 
 
 To Transfer Bees 732 
 
 To Select Seed-corn 706 
 
 To Select Seed-; for Sowing 707 
 
 To Wash Silverware 723 
 
 To Prevent Robbing in Bees 739 
 
 TO PROTF-CT FRUIT TREES: From Rab- 
 bits 709 
 
 From Mice 708 
 
 From Borers 708 
 
 TO REMOVE: Old Paint 728 
 
 Rust from Steel 721 
 
 To Renew Bark on Old Fruit Trees 711 
 
 To Restore Girdled Trees 709 
 
 To Temper Steel 721 
 
 To Solder Cast-iron 723 
 
 To Wash Brown Linens 434 
 
 TOMATOES: Escaloped 384 
 
 Broiling 369 
 
 Jelly 408 
 
 To Keep Worms From 497 
 
 TOMATOES-Continued. 
 
 To Ripen -. 440 
 
 Tonic for Poultry 690 
 
 Toothache Drops 501 
 
 Tracing-paper, to Make 734 
 
 Transferring Bees, How to Proceed 732 
 
 TREATMENT: Of Bees After Swarming. ..738 
 
 Of Hog Cholera 672 
 
 TREES: Successful Planting in the West.. 714 
 
 Rapidity of Growth 715 
 
 Table Showing Growth 715 
 
 True Blue 513 
 
 True Rice Jelly 408 
 
 Turkey and Other Poultry, Hash 354 
 
 TURKEY: To BoU 353 
 
 To Fry 354 
 
 TURNIPS: How to Feed to Cows 636 
 
 To Preserve for Winter Use 498 
 
 Twenty-six Questions and Answers on Silos 
 
 and Ensilage 648 
 
 VALUE OF: Guinea Fowl in Keeping off 
 
 Hawks 699 
 
 Sweet Herbs for Stews 345 
 
 Variety of Food for Stock 634 
 
 Various Dishes 330 
 
 Varnish for Iron and Steel 721 
 
 Vegetables, How to Cook 364 
 
 Venetian Stew 346 
 
 Venison Steaks, Broiled : 336 
 
 Vermont Johnny Cake 305 
 
 Vienna Bread 224 
 
 Vienna Yeast 225 
 
 VINEGAR : Spiced 483 
 
 How to Make 480 
 
 w. 
 
 WAFFLES: Rice 306 
 
 Yeast 306 
 
 Wages. Table Showing Rates of 503 
 
 Warner's Recipe for Curing Beef 316 
 
 Warts on Horses, to Cure 613 
 
 Warts on Stock, to Remove 607 
 
 Wash for Ladies' Hands 567 
 
 Wash for Pear Blight 711 
 
 Wash for Roughened Hands 568 
 
 WASHING: Black and White Calicoes 420 
 
 Blankets 421 
 
 Carpets, Without Taking Up 436 
 
 Fine Underwear 434 
 
 Flannels of Any Kind 435 
 
 Muslins, Cambrics, etc 420 
 
 Pink and Green Calicoes 420 
 
 Powder for 417 
 
 Purple or Blue 420 
 
 Ribbons 420 
 
 Use of Borax in 418 
 
808 
 
 GENERAL INDEX. 
 
 WASHING- Continued. 
 
 Windows 436 
 
 WASHING FLUID: To Make 417 
 
 Labor Saving 417 
 
 Not Injurious 418 
 
 Requires No Boiling 419 
 
 Washing Powder 417 
 
 Washing Windows, Best Way of 436 
 
 Water, Clean and Pure, Important for 
 
 Poultry 687 
 
 WATER-ICE: Orange 392 
 
 Lemon 302 
 
 Water-proof Solution for Awnings 478 
 
 Water tight Cement for Joints 730 
 
 Weeds in Gravel Walks, to Destroy 475 
 
 Week's Bill of Fare. A 330 
 
 Weight, Pounds per Bushel of Grain, etc. .707 
 
 Welsh Rarebit with Parmesan Cheese 359 
 
 What Ensilage and Silos Are, Remarks 
 
 upon , . .048 
 
 What Hive to Use for Bees 731 
 
 Where to Plant Shade Trees 714 
 
 Wheat, Ashes, Lime and Salt for 701 
 
 Wheat Growing Maxims 702 
 
 Wheat and Indian Bread 228 
 
 White Corn Dodgers 230 
 
 White Furs, to Clean 432 
 
 White Oil Liniment for Horses 602 
 
 White Paint, to Clean 724 
 
 Why is Lime Used in Making Soap? 425 
 
 Wild Grape Wine, to Make 518 
 
 Wind-galls, Permanent Cure for 607 
 
 Wine, Unfermented 519 
 
 Wine, Wild Grape, to Make 518 
 
 Winter Feeding of Stock 632 
 
 Wintering Bees, Best Mode of 741 
 
 Wintering Bees, How to Succeed 739 
 
 Wire-worms, Protection Against 494 
 
 Wooden Labels, to Render Durable 716 
 
 Woolen Hoods, White, to Clean 432 
 
 Worms, Wire, to Destroy 495 
 
 Worms in Horses, Remedies for 613 
 
 Yellow Dye for Cotton Goods 516 
 
 Young Ladies " Beware " 461 
 
 Z. 
 
 Zinc, to Clean 723 
 
 Zinc Labels, for Marking Trees 716 
 
 Zinc Labels, Ink to Write Upon 716 
 
 Zincing Iron, Without a Battery 71ft 
 
 3iv77-2 
 
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