Class JU^J-5..S_ 
 
 Book C 7- 5 — 
 
 Copyright ]^^ 
 
 COPYRIGHT DEPOSIT. 
 
"YOU ASKI-FLL TELL!" 
 
 A 
 
 HOME AND BUSINESS COMPANION 
 
 OF 
 
 ALL THTNGS -5^<r 
 
 OF 
 
 EVERY-DAY LIFE. 
 
 EMBRACING 
 
 KVERY ONE HIS OWN DOCTOR — EVERY ONE HIS OWN SURGEON — EVERY ONB 
 
 HIS OWN DRUGGIST— EVERY ONE HIS OWN LAWYER— EVERY ONE HIS 
 
 OWN COOK — HOUSEHOLD MANAGEMENT — THE ART OE CARVING — 
 
 THE ART OF DRESS-MAKING — THE ART OE FANCY NKEDLB 
 
 AND WAX FLOWER WORK — ETIQUETTE — TOILET — HOMK 
 
 AMUSEMENTS— PARLOR AND OUT-DOOR GAMES — A 
 
 TREATISE ON THE HORSE. 
 
 A BOOK 
 
 FOR THE FATHER — MOTHER— SISTER — BROTHER — LOVER — LA^VYER — DOCTOR 
 
 — MERCHANT — MECHANIC — FARMER — MARINER — YOUNG AND 
 
 OLD — MALE AND FEMALE. 
 
 GEORGE H. CAIvrTWELL, M. D. 
 
 RIVERSIDE PUBLISHING CO. 
 
<^t 
 
 r\ ^ 
 
 \ 
 
 Copyrighted by Wm. Flint, 1890. 
 
PREFACE. 
 
 rPHE Editor, in congratulating himself upon the completion of this work, 
 gratefully acknowledges the favors and courtesies extended to him by the 
 PROFESSIONAL and SCIENTIFIC GENTLEMEN whom he has had occasion to consult. 
 And, equally, to those Authors whose works have (by their consent) furnished 
 much valuable information, he oflfers his sincere thanks. Especially does he 
 express thanks to Madame Kellogg, who has personally prepared a most instruc- 
 tive treatise on the art of dressmaking, illustrated with the plans and diagrams 
 so successfully employed for instruction in her classes. Ladies who are fortunate 
 in the use of this book will be under many obligations to the Madame for her 
 plain and comprehensive hints on dressmaking. 
 
 The many books published — whether Cookery Books, Family Doctor, or Law 
 books; books on Dress, Furniture, Etiquette, Amusements, or Needlework — 
 have none of them met the popular want, inasmuch as not more than one-tenth 
 of the contents were useful in the household (however valuable to the expert). 
 Their pages were encumbered with a mass of impracticable matter, which 
 increased the volume so much, that what should have been contained in 
 one book was made to fill several ; thus not only increasing the cost, but render- 
 ing it as difficult to find the identical item required as to find a needle in a 
 " haystack." 
 
 The object of the present work is to furnish a large number of needles, and 
 to place them in a needle-case, having a place for each needle, and each needle 
 in its place, so that it may be found the moment it is wanted ; to furnish the 
 digested contents of many books in one volume at the minimum cost — just as 
 Professor Liebig, in the preparation of his extract, condenses an ox into the 
 space of a small jar, retaining the essence, thereby reducing the cost and adding 
 to the convenience. 
 
 While portions of this book are the results of a careful and comprehensive 
 
Vlll PREFACE. 
 
 research of our best writers and most scientific men, it is not a mere compila- 
 tion, but in plan and detail is the product of the Editor's own mental application- 
 
 A large proportion is original, in this view, that it has never before been 
 PUBLISHED, but has accumulated from contact with sagacious and practical 
 people, and now reduced to form especially for this work. 
 
 In the appendix may be written or pasted additional receipts which are found 
 worthy of careful preservation for ready reference ; this is a feature which the 
 systematic housewife will fully appreciate. 
 
 The reader may depend upon everything in these pages as being practical, 
 having been proved by ACTUAL trial and constant use. Two of the receipts 
 presented were obtained at a cost of fifty dollars, in cash, for each, and many 
 others at a cost varying from five to twenty dollars, for each, and were all proved 
 hefore being admitted here. 
 
 It is not claimed that this work is perfect ; but the Editor has spared no 
 pains to make it iiseful. It is reliable ; and he feels confident that no work 
 hitherto published contains so much general and valuable information, in such a 
 condensed and useful form, or for many times its cost. 
 
 None but those who have actually engaged in the preparation of a work of 
 this kind can estimate the amount of labor involved, and the many difficulties 
 to be overcome before it can be completed. 
 
 In claiming for this work the title of "A Home and Business Companion 
 OF All Things op Every-Day Life," the Editor thinks the public will 
 endorse it, and sustain him in the assertion, that for whatever you want to know, 
 ask the book and it will tell. 
 
 "Knowledge is power." It is treasured up in a reservoir from whence all 
 may draw — to make domestic use of which, it requires to be brought to our 
 homes. We here offer a portable reservoir of that Jcnoioledge-power, and if by 
 drawing from it the mother is enabled to lighten her household cares ; to run the 
 machinery of domestic life so that there shall be no creaking ; to care for her 
 children, that they may be healthy, virtuous and wise — the boy to be active, 
 manly, generous and intelligent — the girl to be the joy of the household, indus- 
 trious, unselfish and refined — the father to guide and control the whole domestic 
 economy ; that all may work together in harmony with the laws of nature ; the 
 business man to manage and conduct his affairs successfully and avoid law suits ; 
 then will the Editor feel that he has succeeded in his undertaking. 
 
CONTENTS. 
 
 For Index, see end of Book. 
 
 ' PAOE 
 
 Home Management .... 11 
 
 Quackery 13 
 
 Sleep— Ventilation .... 15 
 Infant Management . . . . 19 
 Every One His Own Doctor 23 
 Children's Diseases .... 23 
 
 Throat Diseases 31 
 
 Skin Diseases 33 
 
 Brain and Nerve Diseases . 39 
 Teeth and Ear Diseases . . 52 
 
 Chest Diseases 57 
 
 Heart Diseases 61 
 
 Stomach and Bowels ... 65 
 
 Kidney Diseases 75 
 
 Female Diseases 79 
 
 Fevers 83 
 
 Rheumatism 88 
 
 Abscesses and Sores ... 92 
 Burns and Scalds .... 97 
 Wounds and Fractures . . 99 
 
 Eye Diseases 112 
 
 Every One His Own Druggist 1 19 
 Properties op Medicine . . 122 
 (xLOSSary of Medical Terms. 139 
 Every One His Own Surgeon 136 
 
 Bandages 138 
 
 Substitutes for Splints . .140 
 Cupping and Leeches . . .141 
 How To Preserve Health . 143 
 Bathing and Cleanliness . 144 
 
 Taking Exercise 146 
 
 Temperance and Moderation 148 
 Effect op Intermarriage . .152 
 Prevention op Accidents . .155 
 
 FAQK 
 
 Advice to Swimmers . . .156 
 
 Strength of Men 157 
 
 Every One His Own Cook . 159 
 Where to Find Joints . . .161 
 Rules for Marketing . . . 163 
 Baking, Roasting and Broil- 
 ing 174 
 
 The Art of Carving . . .218 
 How TO Pickle, Can and 
 
 Preserve 225 
 
 Preparation of Vegetables . 230 
 Pastry and Cakes .... 242 
 Confectionery and Ices . . 257 
 How TO Make Drinks . . . 262 
 
 Bread Making 271 
 
 Making Home Comfortable . 275 
 Husband and Wife .... 299 
 The Use of Language . . .307 
 
 Rules of Accent 314 
 
 How TO Write Properly . . 320 
 Laws of Etiquette .... 324 
 Balls and Parties .... 331 
 
 The Toilet 343 
 
 Domestic and Farm Recipes . 351 
 Every One His Own Lawyer 376 
 Landlord and Tenant . , . 379 
 Partnership and Wills . , 382 
 Weights and Measures . . 387 
 Home Amusements .... 392 
 The Art of Needlework . .415 
 The Art of Dressmaking . . 447 
 Treatise Upon the Horse . 459 
 
 Appendix 469 
 
 Index 485 
 
 (ix) 
 
HOME MANAGEMENT. 
 
 Signification of the Word Home— Why Quacks Should be Avoided 
 — Practical Suggestions about Food, Exercise, Sleep, Ventila- 
 tion. AND the Care of Infants. 
 
 HOME. — This word has a compara- 
 tively narrow signification in this 
 country : it is not often used, and then 
 to denote a "dwelline- place." The 
 English attach a far deeper meaning 
 to it. To them it means the place where 
 the heart is — the one place on earth 
 where, above all others, the affections 
 are centred — father, mother, brother, 
 "sister, are all concentrated in that little 
 word. To make our dwelling-place a 
 Home, it must be made attractive ; it 
 need not be fashionable — it must be 
 neat ; do not shut out the sunshine — it 
 may fade the carpet, but it will pre- 
 serve the health of the inmates, and 
 give an air of cheerfulness all through 
 the house. Don't be afraid of a little 
 fun, lest a hearty laugh shake down 
 some of the musty old cobwebs there. 
 If you want to ruin your sons, let them 
 think that all mirth and social enjoy- 
 ment must be left on the threshold 
 without, when they come home at night. 
 When once a home is regarded as only 
 a place to eat, drink, and sleep in, the 
 work is begun that ends in gambling- 
 houses and reckless degradation. 
 Young people must have fun and re- 
 laxation somewhere; if they do not 
 find it at their own hearthstones, it will 
 be sought at other and perhaps less 
 profitable places. Therefore let the fire 
 burn brightly at night, and make the 
 homestead delightful with all those 
 little arts that parents so perfectly un- 
 derstand. Don't repress the buoyant 
 spirit of your children. Half an hour 
 of merriment, round the lamp and fire- 
 light of a home, blots out the remem- 
 brance of many a care and annoyance 
 during the day ; and the best safeguard 
 they '-an take with them into the 
 
 world is the unseen influence of a 
 bright little domestic sanctum. 
 
 Encourage your children to bring 
 their companions home with them oc- 
 casionally — say once a month; allow 
 them a cheerful room, well lighted and 
 warmed. Encourage them in vocal 
 and instrumental music, in parlor 
 games and other innocent recreations. 
 And although it is well to look in upon 
 them sometimes — to know them — do 
 not remain, to be a restraint upon 
 them, but let them enjoy themselves in 
 their own way. The fact that you take 
 an interest in them, and try to make 
 them happy, will be sufiicient to keep 
 them from becoming too boisterous, 
 and will teach them moderation and 
 self-control. 
 
 Let cheerful conversation be en- 
 couraged, and the children invited to 
 join in and ask questions. Children 
 hunger perpetually for new ideas. 
 They will learn with pleasure from the 
 lips of parents what they deem drudg- 
 ery to study in books ; and even if 
 they have the misfortune to be de- 
 prived of many educational advan- 
 tages, they will grow up intelligent, if 
 they enjoy in childhood the privilege 
 of listening daily to the conversation 
 of intelligent people. We sometimes 
 see parents, who are the life of every 
 company that they enter, dull, silent, 
 and uninteresting at home among their 
 children. If they have not mental ac- 
 tivity and mental stores sufficient for 
 both, let them first use what they nave 
 for their own households. A silent 
 house is a dull place for young people, 
 a place from which they will escape if 
 they can. How much useful informa- 
 tion, on the other hand, is often given? 
 
12 
 
 YOU ask! — I'll tellI 
 
 in pleasant family conversation, and 
 what unconscious, but excellent men- 
 tal training in lively social argument, 
 cultivate to the utmost all the graces 
 of home conversation. 
 
 Instead of swallowing your food in 
 sullen silence, or brooding over your 
 business, or severely talking about 
 others, let the conversation at the table 
 be genial, kind, social, and cheering. 
 Don't bring disagreeable things to the 
 table in your conversation, any more 
 than you would in your dishes. The 
 more good company you have at your 
 table the better. Hence the intelli- 
 gence, refinement, and appropriate be- 
 havior of a family which is given to 
 hospitality. Never feel that intelli- 
 gent visitors can be anything but a 
 blessing to you and yours. And in 
 your own conversation, never lose sight 
 of the fact that the first essential thing 
 is truth — the next, good sense — the 
 third, good humor — and the fourth, wit. 
 
 Boys are more boisterous than girls ; 
 it is natural to them, and should not be 
 unduly restrained, or it may crush out 
 that fine manly spirit and elasticity 
 which enables the man to surmount all 
 diflSculties. 
 
 "Ma, were you ever a boy?" said a 
 bright-eyed little boy when reproved 
 by his mother for too much sportive- 
 neas; " Were you ever a boy ? " 
 
 This was a boy of the right stamp 
 — having the ring of the true metal. 
 
 Boys and girls should be brought 
 up together as companions ; in this 
 way boys are more gentle, pure minded, 
 and conscientious than those educated 
 wholly with their own sex. 
 
 So girls brought up with boys are 
 ever more vigorous in thought and 
 action, less vain and frivolous, than 
 when under the care of women alone. 
 Boys and girls in schools together are 
 more healthy and refined in all their 
 associations than either sex alone. 
 
 In domestic happiness, the wife's 
 influence is much better than her hus- 
 band's ; for the one, the first cause — 
 mutual love and confidence — being 
 granted, the whole comfort of the 
 Dousehold depends upon trifles more 
 
 immediately under her jurisdiction 
 By her management of small sums, 
 her husband's respectability and credit 
 are created or destroyed. No fortune 
 can stand the constant leakages of ex- 
 travagance and mismanagement ; and 
 more is spent in trifles than women 
 would easily believe. The one great 
 expense, whatever it may be, is turned 
 over and carefully reflected on ere in- 
 curred ; the income is prepared to 
 meet it ; but it is pennies impercepti- 
 bly sliding away which do mischief, 
 and this the wife alone can stop, for it 
 does not come within a man's prov- 
 ince. There is often an unsuspected 
 trifle to be saved in every household. 
 
 It is not in economy alone that the 
 wife's attention is so necessary, but in 
 those niceties which make a well regu- 
 lated house. An unfurnished cruet- 
 stand, a missing key, a buttonless 
 shirt, a soiled tablecloth, a mustard- 
 pot with its old contents shaking hard 
 and down about it, are really noth- 
 ings ; but each can raise angry words 
 and cause discomfort. Depend upon 
 it, there is a great deal of domestic 
 happiness about a well-dressed mutton- 
 chop, or a tidy breakfast table. Men 
 grow sated of beauty, tired of music ; 
 are often too wearied for conversation, 
 however intellectual ; but they can 
 always appreciate a well-swept hearth 
 and smiling comfort. 
 
 A woman may love her husband de- 
 votedly — may sacrifice fortune, friends, 
 family, country for him — she may 
 have the genius of a Sappho, the en- 
 chanted beauties of an Armida ; but, 
 melancholy fact, if with these she 
 fails to make his home comfortable, 
 his heart will inevitably escape her. 
 And women live so entirely in the 
 aflFections, that without love their ex- 
 istence is void. Better submit, then, 
 to household tasks, however repug- 
 nant they may be to your tastes, than 
 doom yourself to a loveless home. 
 Women of the higher order of mind 
 will not run their risk ; they know 
 that their feminine, their domestic, 
 are their first duties. 
 
 A good appetite is essential to a 
 
QUACKERY. 
 
 13 
 
 good digestion, but a snow-white table- 
 cloth is a great promoter of a good 
 appetite. — No one can eat in comfort 
 if any member of the family appears 
 at the table in slatterly dress ; with un- 
 kempt hair ; showing a breadth of black 
 under the finger-nails ; with a hawking 
 and a spitting and a blowing of the nose, 
 and their tremendous associations. 
 
 But the spotless napkin, the most 
 splendid roast, and faultless concom- 
 itants all, what do these amount to, 
 if sadness is written on the face of the 
 wife ; if an angry scowl gleams from 
 the corrugated brow of a morose hus- 
 band, or a dissatisiied look comes from 
 a child's eye, and the meal is partaken 
 of in ominous silence? Away with 
 such unloveliness ! there is no sun- 
 shine in such a household, and the 
 members of that family, if they grow 
 up at all, will become the refrigerators, 
 the bane of every company into which 
 they may be thrown in after life. 
 
 Rather let the family table be the 
 place of glad reunions ; as much 
 looked forward to as the promised 
 coming of a cherished friend ; let cour- 
 tesies more than courtly be ever culti- 
 vated; let smiles wreath every face; 
 let calm satisfaction sit on every coun- 
 tenance; let light hearts, and cheery 
 words, and obliging acts, and watchful 
 attentions be the order of the day; 
 these are the promoters of a healthy 
 digestion ; and these are they which 
 largely help to make happy homes, and 
 good hearts, and generous natures. 
 
 The home being thus a happy place, 
 one of the requirements of health is 
 established, and here let us say that 
 the one great requirement upon which 
 all others rest, is common sense, — this is 
 the great safeguard to health, and the 
 best physician ; it teaches us to pro- 
 tect ourselves from all quackery, and to 
 accept and practice the laws of health. 
 " Prevention is better than cure. " 
 
 aU ACKER Y.— According to John- 
 son, a Quack is " a boastful pretender to 
 arts which he does not understand ; one 
 who proclaims his own medical ability 
 in public places ; or an artful tricking 
 practitioner in physic." And this 
 
 gives us a sufficiently clear definition 
 of the art practised by such a pretender 
 to medical knowledge. The advertis- 
 ing Quack of bygone times was a 
 travelling mountebank, who, from a 
 stage in some public place, vaunted 
 the hidden virtues of his nostrums, 
 and his own power to cure all dis- 
 eases to which flesh is heir. Nos- 
 trum vendors of the present day do 
 not so present themselves to a credu- 
 lous public ; as a rule, they keep 
 behind the curtain, and flood the 
 columns of the newspapers, and all 
 other mediums of advertisement, with 
 their mendacious statements of won- 
 derful cures efiected by their invalua- 
 ble remedies. Never, perhaps, was 
 Quackery so rampant and ubiquitous 
 as in this so-called enlightened 19th 
 century ; it would almost seem as if 
 people wished to be duped, so eagerly 
 do they clutch at each new panacea 
 introduced with a great flourish of 
 puffery, and a cloud of lying witnesses 
 in the shape of forged testimonials. 
 So great is the consumption of " patent 
 medicines," whose government stamp 
 appears like a certification of .'nar- 
 vellous efficacy — whose high price is 
 almost looked upon as an evidence 
 of occult virtue. Quackery is some- 
 times confounded with Empiricism ; 
 but there is this difference between 
 them — the former either adopts a con- 
 cealed mode of treatment, or pretends 
 to be possessed of a remedy applicable 
 to every form of disease, and every 
 individual case ; the latter is founded 
 upon the principle that, as certain 
 medicines are known to have cured 
 certain diseases, it will be right and 
 safe at all times, and under all cir- 
 cumstances, to administer those reme- 
 dies, whenever the diseases, against 
 which they have been successfully 
 employed, appear again. 
 
 An empiric must be an instructed 
 man, a Quack need not ; he may be, 
 and often is, utterly ignorant of the 
 nature and real operation of his 
 much-vaunted remedy, composed, as. 
 he would have the public believe, of 
 rare and costly ingredients, and of 
 
14 
 
 YOU ask! — I'll tell! 
 
 universal efficacy. Nothing but un- 
 blushing effrontery is here required, 
 and a carelessness of consequences 
 that would be ludicrous were it not 
 highly criminal. 
 
 Dr. Letheby, in concluding a series 
 of valuable articles on the mischiev- 
 ous effects of Quack Medicines, writes 
 thus on Quack advertisements : — " If 
 iny of our readers have ever been 
 the victims of Quackery, we venture 
 to say that it was through the medium 
 of a cunningly-devised advertisement; 
 for this is at all times the great decoy 
 of the Quack. He knows its power, 
 for he can count its results by thou- 
 sands ; and he spares no pains to use 
 it with advantage. He studies it as 
 he would a science; and he pays as 
 much attention to the skilful practice 
 of it as many do to the exercise of a 
 noble art. Indeed, the cunning and 
 ingenuity of the quack are ever on 
 the alert to find new means of de- 
 veloping the resources of the all-pow- 
 erful puff. At one time it comes forth 
 in the shape of a learned lecturer, 
 ' who, at the request and earnest solici- 
 tation of many friends to humanity, 
 has condescended to enlighten the 
 world, by giving a course of six lec- 
 tures on the entire principles of his 
 system.' In the details of this course, 
 everything is alluded to that can by 
 any possibility excite the morbid feel- 
 ings of those to whom the lectures 
 are addressed ; there are, for example, 
 skeletons, drunkards' stomachs, dis- 
 eased hearts, consumptive lungs, and 
 other things of a like character; and 
 not unfrequently, a hint is given that 
 there is some probability of a sort of 
 sparring-match between the lecturer 
 and a real doctor, who has been in- 
 vited to attend. This artifice has the 
 effect of bringing together a large 
 audience, and of producing to the 
 lecturer very happy results. 
 
 "At another time, the puff appears 
 in the form of an ingenious account 
 of a new medicine, and of all the 
 diseases which it will infallibly cure. 
 These are generally enumerated in 
 aearly the same order — the category 
 
 beginning with flatulency, and ending 
 with thoughts of self-destruction. 
 
 "To this is, generally, added a ster- 
 eotyped account of the nature and 
 effects of the medicine on the blood 
 and humors. Morison is particularly 
 apt at this : indeed he may be called 
 the founder of the humorous puff. 
 
 " The simplicity of this style is so 
 exceedingly popular, that almost every 
 new claimant for the honors and 
 profits of quackery adopts it. 
 
 " Then, again, there is the testimonial 
 puff, which has always been very suc- 
 cessful as a decoy ; and it wants but 
 little management beyond that of 
 keeping it up. Indeed, there are men 
 who live by writing these puffs and 
 selling them at so much per dozen. 
 The styles of the various classes are 
 always the same ; and they may be sub- 
 divided into the debauch^ puff, the 
 humanity puff, the sedentary puff, and 
 the professional puff. 
 
 "The puff professional is always in 
 the familiar style. 
 
 " Another sort of puff is that in 
 which the advertiser abuses Quackery, 
 and disclaims all connection with the 
 unprincipled parties who thus impose 
 on the credulity of their victims. 
 
 " Last of all comes the most vicious 
 and abominable of all species of ad- 
 vertised quackery — that which is to 
 be found in the by-places of every 
 considerable town. The announce- 
 ments to which we refer profess to be 
 an account of the practice of some duly 
 qualified medical man, who will under- 
 take to cure disease with certainty, 
 with secrecy, and at a small charge. 
 Many an unwary victim has been 
 lured to the den of these impostors 
 by their specious announcements, and 
 after having been almost ruined in 
 health and in pocket, has found 
 himself for years afterwards the sub- 
 ject of the grossest extortion. That 
 secret which the advertiser professed 
 to keep, is a source of revenue to him, 
 and we need not say how it is abused. 
 We would warn the unwary from 
 such dangers, as we would from the 
 plague; and no language is severe 
 
FOOD — VENTILATION. 
 
 15 
 
 enough to condemn the practices to 
 which we refer. 
 
 " In conclusion, it must be manifest 
 to our readers that the tricks of Quack- 
 ery are at all times no other than the 
 tricks of imposture. The idea of 
 curing disease or of benefiting man- 
 kind has no place in the mind of the 
 Quack ; and even if it had, it is asso- 
 ciated with too much ignorance to be 
 of use. The one single object which 
 he has in view is that of getting 
 money by deception, and he cares not 
 how it is accomplished, or at what 
 cost it may be to the life and health 
 of the community." 
 
 FOOD. — To be healthy we must eat 
 wholesome food, which, to be digested 
 and absorbed into the system, must be 
 well masticated (or chewed), and not 
 swallowed in a hurry, but slowly, in 
 order that a full flow of saliva may 
 take place, and the food become well 
 moistened with it before it passes into 
 the stomach. This will prevent the 
 necessity of drinking much at meals, 
 which is an unwholesome habit, and 
 especially if much cold water is in- 
 dulged in while eating, for this will 
 check the flow of gastric juice, and in- 
 digestion will follow. This same re- 
 sult will occur if too much food is 
 eaten, which is apt to be the case when 
 one eats in a hurry. Cheerfulness is a 
 great help to digestion. Some kinds 
 of food contain more nutrition than 
 others, and are more easily digested 
 (the tables giving the amount of nu- 
 triment, and the time required to di- 
 gest the several articles of food, will 
 be found in another part of this book), 
 but, as a rule, food which is best en- 
 joyed is best digested. 
 
 EXERCISE is also necessary to 
 health ; an idle man will rust out sooner 
 than an industrious one will wear out. 
 The laboring man generally gets exer- 
 cise enough, and in his case we will 
 merely suggest that when one set of 
 muscles have been kept in work all day, 
 it will rest him more to call into use for 
 half an hour those muscles which have 
 been unused, than it would to sit or lie 
 Btill for that time. Persons of sedentary 
 
 occupations should have some regular 
 plan of exercise : riding horseback — 
 playing ball — billiards — calisthenics 
 are all good, but perhaps the best ia 
 walking ; it brings the whole body into 
 motion, and can be indulged in by all 
 classes, rich and poor, though, to be 
 beneficial, it should be pleasurable, 
 and, to this end, a good, intelligent 
 companion is desirable. 
 
 In selecting methods of exercise, 
 every individual should be guided by 
 his own individual tastes. It is better 
 to change frequently from one exeicise 
 to another. It is well even to consult 
 our whims and our varying moods. 
 Above all things, we should strive to 
 prevent our exercise from becoming a 
 dry. hard, mechanical routine. The 
 heart should go with the muscles. 
 
 SLEEP. — There is no absolute 
 standard for the amount of sleep re- 
 quired ; seven or eight hours is gener- 
 ally necessary — some require more, 
 others less. To regulate the amount of 
 sleep, it is a good plan to get up as soon 
 as you wake ; do not sleep in the day- 
 time ; and do not go to bed before your 
 usual time. Continue this, and in a few 
 days Nature will accommodate herself 
 to the case, and you will not wake until 
 she has taken the amount she demands. 
 Old people need more sleep than the 
 middle aged — nine or ten hours not 
 being too much for them. Growing 
 children also require more sleep, and 
 it is wise not to waken them in the 
 morning if they do not of themselves 
 wake early enough : let them go to bed 
 earlier the next night. It is an old 
 saying that "one hour's sleep before 
 midnight is worth two hours after." 
 It is none the less true now, and every 
 year adds to its force. 
 
 VENTILATION. — The sleeping 
 room should be large and well venti- 
 lated. We spend more hours in it than 
 in any other room ; it should, therefore, 
 be the most cheerful ; and yet how 
 often is it considered that any room 
 will do to sleep in. If the room ia 
 small, the door should be left open, or 
 lower the window half an inch from 
 the top. A room where the sun cannoi 
 
16 
 
 YOU ask! — I'll tell! 
 
 reach at some part of the day is unfit /or 
 a human being to sleep in. 
 
 A New York merchant noticed, in 
 the progress of years, that each suc- 
 cessive bookkeeper gradually lost his 
 health, and finally died of consump- 
 tion, however vigorous and robust he 
 was on entering his service. At length 
 it occurred to him that the little rear- 
 room where the books were kept open- 
 ed into a back yard, so surrounded by 
 high walls that no sunshine came into 
 it from one year's end to another. An 
 upper room, well lighted, was immedi- 
 ately prepared, and his clerks had uni- 
 form good health ever after, 
 
 A familiar case to general readers is 
 derived from medical works, where an 
 entire English family became ill, and 
 all remedies seemed to fail of their 
 usual results, when, accidentally, a 
 window-glass of the family room was 
 broken, in cold weather. It was not 
 repaired, and forthwith there was a 
 marked improvement in the health of 
 the inmates. The physician at once 
 traced the connection, discontinued his 
 medicines, and ordered that the win- 
 dow-pane should not be replaced. 
 
 A French lady became ill. The 
 most eminent physicians of her time 
 were called in, but failed to restore her. 
 At length Dupeytren, the Napoleon of 
 physic, was consulted. He noticed that 
 she lived in a dim room, into which the 
 sun never shone ; the house being sit- 
 uated in one of the narrow streets, or 
 rather lanes, of Paris. He at once or- 
 dered more airy and cheerful apart- 
 ments, and all her complaints vanished. 
 
 From these facts, which cannot be dis- 
 puted, the most common mind should 
 conclude that cellars, and rooms on the 
 northern side of buildings, or apart- 
 ments into which the sun does not im- 
 mediately shine, should never be occu- 
 pied as family rooms or chambers, or 
 as libraries or studies. Such apart- 
 ments are only fit for stowage, or pur- 
 poses which never require persons to 
 remain in them over a few minutes at 
 a time. And every intelligent and 
 humane parent will arrange that the 
 family room and the chambers shall 
 
 be the most commodious, lightest, and 
 brightest apartments in his dwelling. 
 
 Feather Beds are going out of fash- 
 ion. This is a step in the right direc- 
 tion, for they are enervating and posi- 
 tively unhealthy. The best bed, and 
 the most healthy, is a curled hair mat- 
 tress. For additional warmth, it is well 
 to spread a comforter, or a blanket 
 doubled, upon the mattress, under the 
 sheet. Good hair mattresses are rather 
 expensive ; thirty pounds weight make 
 a fair one, thirty-five pounds a better, 
 and forty pounds quite a good one. 
 Husk from corn makes a good mat- 
 tress. It requires to be well picked 
 before using. Dried leaves from the 
 maple or beech make a clean, healthy 
 bed for the poor. 
 
 If a spring bottom is placed under 
 the mattress, and a good conscience 
 on top of it, good and refreshing sleep 
 may be expected. 
 
 Position for Sleej). — It is a good 
 plan on first getting into bed to lie on 
 the left side, and after to change to the 
 right side, which is the most natural 
 position ; sleeping with the arms ex- 
 tended above the head, or with the 
 mouth open, generally causes disturb- 
 ed sleep, even if it is not absolutely 
 injurious. 
 
 Night Dress. — A long, easy fitting 
 night dress should always be worn to 
 sleep in, first removing the garments 
 worn during the day. 
 
 Dr. Winslow wisely says, there is no 
 fact more clearly established in the 
 physiology of man than this, that the 
 brain expends its energies and itself 
 during the hours of wakefulness, and 
 that these are recupera*»d during sleep. 
 If the recuperation does not equal the 
 exptoditure, the brain withers — this is 
 insanity. Thus it is that, in early Eng- 
 lish history, persons who were con- 
 demned to death by being prevented 
 from sleeping, always died raving ma- 
 niacs ; thus it is also that those who 
 are starved to death become insane — 
 the brain is not nourished, and they 
 cannot sleep. The practical inferences 
 are three : — 1st. Those who think 
 most, who do most brain work, require 
 
SLEEP. 
 
 1? 
 
 most sleep. 2d. That time ''saved" 
 from necessary sleep is infallibly de- 
 Btructive to mind, body, and estate. 
 Give yourself, your children, your ser- 
 vants — give all that are under you, 
 the fullest amount of sleep they will 
 take, by compelling them to go to bed 
 at some regular hour, and to rise in the 
 morning the moment they awake; and 
 within a fortnight Nature, with almost 
 the regularity of the rising sun, will 
 unloose the bonds of sleep the moment 
 enough repose has been secured for the 
 wants of the system. This is the only 
 safe and sufficient rule ; and as to the 
 question how much sleep any one re- 
 quires, each must be a rule for himself 
 — great Nature will never fail to write 
 it out to the observer under the regu- 
 lations just given. 
 
 In his remarks to invalids on this im- 
 portant subject. Dr. Hall says : " The 
 more you oan sleep, the sooner you will 
 get well. Sleeping in the daytime, if 
 before noon, will enable you to sleep 
 better the following night. Go to bed 
 at regular hours with an empty stomach. 
 Get up as soon as you wake of your- 
 self, but do not be waked. 
 
 " The great regulator of sleep is exer- 
 cise ; it is the best anodyne in the uni- 
 verse, and the only one that is always 
 safe, always efficient, and always whole- 
 some and natural. If you cannot take 
 much exercise, take a little, and from 
 day to day gradually increase the 
 amount." 
 
 Being waked up early, and allowed 
 to engage in difficult or any studies 
 late and just before retiring, has given 
 many a beautiful and promising child 
 the brain fever, or determined ordinary 
 ailments to the production of water on 
 the brain. 
 
 Let parents make every possible eflFort 
 to have their children go to sleep in a 
 pleasant humor. Never scold or give 
 lectures, or in any way wound a child's 
 feelings as it goes to bed. Let all ban- 
 ish business and every worldly care at 
 bedtime, and let sleep come to a mind 
 at peace with God and all the world. 
 
 The human body falls asleep by de- 
 grees, according to M. Cabinis, a French 
 2 
 
 physiologist. The muscles of the legs 
 and arms lose their power before those 
 which support the head, and these last 
 sooner than the muscles which support 
 the back ; and he illustrates this by the 
 cases of persons who sleep on horseback 
 or while they are standing or walking. 
 He conceives that sense of light sleeps 
 first, then the sense of taste, next smell, 
 and, lastly, that of touch. 
 
 Dr. J. C. Jackson, celebrated as a 
 water cure practitioner in AVestern 
 New York, says : " As a habit and 
 fashion with our people we sleep too 
 little. It is admitted by all those who 
 are competent to speak on the subject, 
 that the people of the United States, 
 from day to day, not only do not get 
 sufficient sleep, but they do not get 
 sufficient rest. By the preponderance 
 of the nervous over the vital tempera- 
 ment, they need all the recuperating 
 benefits which sleep can offer during 
 each night as it passes. A far better 
 rule would be to get at least eight 
 hours' sleep, and, including sleep, ten 
 hours of incumbent rest. It is a sad 
 mistake that some make, who sujjpose 
 themselves qualified to speak on the 
 subject, in affirming that persons of a 
 highly- wrought, nervous temperament 
 need — as compared with those of a 
 more lymphatic or stolid organization 
 — less sleep. The truth is, that where 
 power is expended with great rapidity, 
 by a constitutional law, it is regather- 
 ed slowly ; the reaction, after a while, 
 demanding much more time for the 
 gathering up of new force, than the 
 direct effort demands in expending 
 that force. Thus, a man of the ner- 
 vous temperament, after he has estab- 
 lished a habit of overdoing, recovers 
 from the effect of such overaction 
 much more slowly than a man of dif- 
 ferent temperament would, if the bal- 
 ance between his power to do and his 
 power to rest is destroyed. As be- 
 tween the nervous and the lymphatic 
 temperaments, therefore, where excess 
 of work is demanded, it will always 
 be seen that, at the close of the day's 
 labor, whether it has been of muscle 
 or thought, the man of nervous tern- 
 
18 
 
 YOU ask! — I'll tell! 
 
 perament, who is tired, fiada it diffi- 
 cult to fall asleep, sleeps perturbedly, 
 wakes up excitedly, aud is more apt 
 than otherwise to resort to stimulants 
 to place himself iu conditions of pleas- 
 urable activity. While the man of 
 lymphatic temperament, when tired, 
 falls asleep, sleeps soundly and unin- 
 terruptedly, and wakes up in the morn- 
 ing a new man. The facts are against 
 tht! tlieory that nervous temperaments 
 recuperate quickly from the fatigues to 
 which their possessors are subjected. 
 Three-fourths of our drunkards are 
 from the ranks of the men of nervous 
 temperaments. Almost all opium-eat- 
 ers in our country — and their name 
 is legion — are persons of the nervous 
 or nervous -sanguine temperaments. 
 Almost all the men in the country who 
 become the victims of narcotic drug- 
 medication, are of the nervous or ner- 
 vous-sanguine temperaments. 
 
 Dr. Cornell, of Philadelphia, in the 
 Educator, gives the following opinion 
 corroborative of the above as an ex- 
 planation of the frequency of insanity. 
 He says : " The most frequent and im- 
 mediate cause of insanity, and one of 
 the most important to guard against, 
 IS the want of sleep. Indeed, so rarely 
 do we see a recent case of insanity 
 that is not preceded by want of sleep, 
 that it is regarded as almost a sure 
 precursor of mental derangement. Not- 
 withstanding strong hereditary predis- 
 position, ill health, loss of kindred or 
 property, insanity rarely results unless 
 the exciting causes are such as to pro- 
 duce a loss of sleep. A mother loses 
 her only child ; a merchant his for- 
 tune; the politician, the scholar, the 
 enthusiast may have their minds j)ow- 
 erfully excited and disturbed ; yet, if 
 they sleep well they will not become 
 insane. No advice is so good, there- 
 fore, to those who have recovered from 
 an attack, or to those who are in deli- 
 cate health, as that of securing, by all 
 means, sound, regular and refreshing 
 Bleep." 
 
 A great deal of sickness may be pre- 
 vented by knowing just what to do at 
 the first premonitory symptoms. Many 
 
 persons would take a simple reitedy 
 immediately, if they only knew what 
 that remedy was. But they will not 
 send for a physician until they are 
 nearly prostrated by the disease ; and 
 again there are numerous little ail- 
 ments causing great annoyance and 
 much suffering, — little "pains and 
 aches" that do not actually require 
 the services of a doctor, — the remedy 
 for which is generally known, but just 
 at the moment it is needed the exact 
 name of it, the proportion, or how it 
 should be taken, is forgotten, and 
 though not knowing where to turn to 
 for the information, the disturbance is 
 allowed to run on until it becomes se- 
 rious, and perhaps quite difficult to 
 cure. 
 
 It frequently happens in country 
 places, that persons, in sudden attacks 
 of illness, find themselves beyond the 
 early reach of a physician. To all 
 thus situated, the following pages are 
 submitted, not claiming for the reme- 
 dies presented that they are "sure 
 cures," or possess " fabulous virtues," 
 but they are those which have been 
 found most successful in the practice 
 of the profession, and have been espe- 
 cially adapted for family use by an 
 eminent physician. If the directions 
 given are carefully followed, much suf- 
 fering and anxiety will be avoided. If 
 the symptoms are severe, or the nature . 
 of them not understood, consult a good 
 physician at once ; remember that de- 
 lays are dangerous, and in nothing 
 more so than in sickness. And when 
 you consult him, be careful to follow 
 his instructions not only in the matter 
 of medicine, but also in diet, exercise, 
 etc. If he gives directions on these 
 subjects, he has a reason for it, and 
 they should be complied with. It is 
 the experience of all physicians that a 
 non-observance of these rules, in many 
 cases, not only retard, but in some 
 cases actually prevent a recovery from 
 sickness. 
 
 INFANTS. — As ours is a book espe- 
 cially designed for the mother and the 
 nufse, the treatment of children is one 
 on which we shall naturally be ex- 
 
INFANT MANAGEMENT. 
 
 19 
 
 pected to dwell at considerable length. 
 We shall, therefore, take the first stage 
 of infantile existence as our starting 
 point, and, in as brief and clear a man- 
 ner as possible, explain the various 
 operations and processes, means and 
 measures, which are, or may be, ne- 
 cessary for bringing a child safely 
 through the difficulties and dangers 
 of babyhood. How great are these 
 dangers is shown by the well-ascer- 
 tained fact that nearly half the chil- 
 dren born in this country die before 
 they reach the age of five years ; this 
 is a fearful rate of mortality, and it 
 would seem to indicate that, notwith- 
 standing our high state of civilization, 
 there must be something very defec- 
 tive in the general run of our infant 
 management : indeed, it has struck us 
 as not unlikely that the too common 
 practice of mothers in the upper, and 
 sometimes in the middle classes of 
 society, of delegating to others that 
 most tender and delicate of the mo- 
 ther's duties, viz., suckling the child, 
 may possibly have something to do 
 with this high rate of mortality among 
 infants, and we would impress upon 
 such of our readers as are mothers, or 
 likely to become such, that nothing 
 but the most urgent necessity should 
 induce them to forego the performance 
 of this most pleasing and sacred duty. 
 Even if the child have all the aids and 
 appliances that wealth can procure — 
 a healthy wet-nurse, and the most care- 
 ful possible of hired superintendence 
 — it can never have the same advan- 
 tages, and the same chances of escaping 
 the dangers which beset its early ca- 
 reer, as if it drew nourishment from 
 the mother's breast, was nursed in the 
 mother's arms, and watched over by 
 the anxious carefulness of the mother's 
 heart. There are cases we know, and 
 many, in which the child must of ne- 
 cessity be deprived of these advan- 
 tages, and confided to the care of those 
 who are not its natural guardians ; but 
 there are many more cases in which 
 there is no real necessity for such de- 
 privation — only "the usages of polite 
 Bociety require it." Far " more hon- 
 
 ored," we would say, are such customs 
 " in the breach than the observance." 
 Mothers ! suckle your infants, if God 
 has blessed you with the means of do- 
 ing so ; if you have health and strength, 
 and can by any possibility do it, watch 
 over your tender nurslings, and bind 
 them to you so closely by the cords of 
 natural affection, that no after change, 
 or circumstance of life, shall be able to 
 loosen those blessed ties. But this is 
 a digression into which we ought not, 
 perhaps, to have been tempted, and 
 from which we must return to the 
 more practical part of our subject. 
 
 Infant Management. — Directly the 
 little creature has entered upon the 
 stage of existence, and has been washed 
 and dressed by the experienced hands 
 of a careful nurse ; after the first feeble 
 cry has been uttered — that cry that so 
 thrills the mother's heart — it will be 
 well content to be quiet for a while, 
 wrapped in warm flannel, and placed 
 in the maternal arms, or, if that may 
 not be, between the blankets, or in the 
 nurse's lap ; there will be a calm breath- 
 ing, and a flush of life spread over the 
 tiny face; and the eyes, which have 
 only once yet looked upon the world 
 will be closed in sleep. It is probable 
 that, for many hours, the infant will 
 be thus calmly sleeping, as motionless 
 as Chantry's chiselled children ; one 
 can only tell it lives by the heaving 
 of the chest and the color in the 
 slightly-parted lips and small linea- 
 ments ; but at the end of some hours, 
 sooner or later, there will be a slight 
 restless motion, as the pulse of life 
 grows stronger in the veins, and the 
 demands of nature for sustenance are 
 just beginning to be felt. The mother 
 has, ere this, probably, sufficiently re- 
 covered her strength to be able to take 
 the child to her bosom, and holding it 
 there in a loving embrace, she counts 
 every tiny pulsation with a delight 
 which only a mother can experience. 
 But she cannot yet satisfy the want of 
 which the infant is but half conscious, 
 for unlike the lower animals, which 
 can suckle their young directly they 
 are born, the lacteal fluid will not flow 
 
2G 
 
 YOU ask! — I'll tell! 
 
 from her breast until the end of the 
 Becond, or sometimes, even the third 
 day. It is concluded by some that the 
 mouth of the infant should not be ap- 
 plied to tlie breast until that period ; 
 but Dr. Marshall Hall says : " Let this 
 application be made as soon as the fa- 
 tigue of labor is perfectly over, if the 
 mother is doing well. The child's 
 mouth is softer than that of the nurse. 
 The secretion of the milk will be 
 greatly excited, and the milk secreted 
 will be equally gently removed. There 
 will then be no milk abscess — no milk 
 fever in many cases in which these 
 must otherwise occur. If the infant 
 be not early applied, the breast be- 
 comes swollen, and the nipple drawn 
 in ; and nursing becomes at once diffi- 
 cult and painful to the mother, and a 
 source of fretfulness to the infant." 
 
 It is very common for a nurse to 
 give to an infant, a few hours after it 
 is born, a very little thin, perfectly 
 smooth oatmeal gruel ; this affords 
 the necessary nutriment, and excites a 
 gentle action of the bowels, and has 
 the effect of relieving them of a thick, 
 dark-colored matter, technically called 
 meconium, which they contain at birth ; 
 a drop or two of Castor Oil is also 
 given, with or without the gruel ; this, 
 perhaps, is scarcely necessary, but there 
 IS no valid objection to it ; therefore, if 
 it is the nurse's usual j)ractice, she 
 need not be interfered with in the mat- 
 ter. If, at the end of the first day, no 
 sustenance can be obtained from the 
 mother's breast, a little hikewarm fluid, 
 composed of cow's milk and water, in 
 equal proportions, and slightly sweet- 
 ened with lump sugar, should be given 
 in a feeding bottle, with a prepared 
 calfs teat, or a nipple of India-rubber 
 fitted to it ; by this the child's mouth 
 becomes accustomed to the natural 
 mode of obtaining nourishment; when 
 this kind of food has once been given, 
 it should be continued about every 
 two hours or so, a very small quantity 
 at the time — letting the child, before 
 each feeding, endeavor to obtain it from 
 the mother's breast first; as soon as it 
 can do this, of course all artificial food 
 
 should be put aside — that is, if the flow 
 of milk is sufficient; if not, the breast 
 and the bottle may be used alternately, 
 for a while. " The mother's milk and 
 the mother's warmth are the proper 
 sources of nutriment and heat to her 
 own infant ; it should lie on no other 
 breast and in no other arms." And 
 certainly, for the first six or eight 
 months of infantile life, no other than 
 the natural nutriment is required, pro- 
 vided the supply of this be good, and 
 sufficient in quantity ; should this not 
 be the case, the question of artificial 
 food will have to be considered, unless 
 a wet-nurse is engaged, against which 
 there are many objections, both eco- 
 nomical and moral. 
 
 To every mother, then, is to be com- 
 mitted the care of her own infant, in 
 its largest, broadest sense. She is the 
 first to submit herself to all those rules 
 of diet, medicine, exercise, and quiet 
 which are essential to insure her own 
 good health. She is then to supply 
 her own infant with milk, and with 
 warmth, and for this latter purpose, 
 she should lay it bj' her own side in 
 the night. She should, in the third 
 place, become the superintendent of 
 its health, detecting the first signs of 
 indisposition, and seeking immediately 
 for the remedy. 
 
 Nor does the mother's office termi- 
 nate even here. But she will go on to 
 superintend the development of its 
 mental powers, its dispositions and its 
 affections. 
 
 One of the most fruitful sources of 
 disease, in the early days of infantile 
 life, is improper management in rela- 
 tion to diet, and a large proportion of 
 the suffering and mortality which oc- 
 curs during this period, arises from 
 this cause alone ; and he points out 
 very clearly and forcibly the necessity 
 there is of nursing upon a regular 
 
 Elan to insure ths present and future 
 ealth of the child. 
 
 " Milk ought to be the diet of in- 
 fants for a certain time, and it alone 
 will be sufficiently nourishing for 
 nineteen out of twenty children — per- 
 haps ninety-nine out of a hundred. 
 
INFANT MANAGEMENT. 
 
 21 
 
 Fewer children would perish, if so fed, 
 than are destroyed by rushing into the 
 opposite extreme of feeding them with 
 more viscid food ; the use of farina or 
 farinaceous foods for all infants under 
 the age of nine months, and even in 
 many beyond that, lays the founda- 
 tion of future disease — the powers of 
 assimilation in an infant not being 
 suited for such food. Milk alone is 
 the natural food, and this should be 
 pure, not skimmed, nor previously re- 
 duced by water — unless in the coun- 
 try, where the milk is particularly 
 rich, and then it may be reduced with 
 one-third of water ; in warm weather 
 the milk should be placed in the cool- 
 est place that can be found; and 
 should there be the slightest tendency 
 to acidity observed, it should be at 
 once rejected ; sweetening with sugar 
 in such a case would but increase the 
 evil." As to the temperature of the 
 food : " Our great aim ought to be to 
 follow as much as possible in the foot- 
 steps of nature ; and as we may ob- 
 serve that 96° or 98° Fahr. is the tem- 
 perature of the mother's milk, so 
 should we give it to the infant ; and 
 for the purpose of regulating this, as 
 well as the state of the atmosphere, a 
 thermometer should be kept in every 
 nursery. The milk should not be 
 boiled, but a bowl or pitcher contain- 
 ing it may be placed in boiling water, 
 and so the required heat retained." 
 
 In warm weather an infant might 
 be taken out of doors when about a 
 fortnight old; in winter it would not 
 be prudent to expose it before it is at 
 least a month or six weeks old, and 
 then only if the day is fine, and for 
 not more than twenty minutes ; if an 
 east wind prevails, the child should be 
 kept in-doors. Sleep should never be 
 encouraged in the open air, nor should 
 the glare of the sun be allowed to fall 
 on its face; of course, the morning 
 chill and evening damp should be 
 avoided. When the infant does go 
 out, let it be in the nurse's arms, not in 
 a perambulator, that modern invention 
 for the benefit of gossiping nurses, 
 and for the destruction of infant life. 
 
 With regard to the Diseases of In- 
 fants, we may observe that the most 
 frequent of these are — 1, disorders of 
 the stomach ; 2, disorders of the bow- 
 els; 3, exhaustion; 4, febrile affec- 
 tions; 5, exanthematous diseases, or 
 those which are attended with erup- 
 tions of the skin ; 6, affections of the 
 head; 7, diseases of the thorax, or 
 chest ; 8, affections of the abdomen, or 
 belly. 
 
 Disorders of the stomach generally 
 depend on improper diet ; or they may 
 be secondary, iind the effects of a dis- 
 ordered or confined state of the bow- 
 els. They are often detected by acid 
 or foetid eructations and breath, or by 
 the unusually frequent regurgitation 
 or vomiting of food. 
 
 Disorders of the bowels can never 
 be mistaken or overlooked by an at- 
 tentive nurse, the evacuations, in their 
 number and appearance, being the 
 perfect index to these disorders. 
 
 It must never be forgotten, that 
 whenever the system has been exposed 
 to sources of exhaustion, this condi- 
 tion may become, in its turn, the 
 source of varied morbid affections 
 which are apt to be ascribed to other 
 causes, and treated by improper, and 
 therefore dangerous, measures. If the 
 infant has had diarrhoea, or if it has 
 been bled by leeches; or if, without 
 these, its cheeks are, pale and cool; 
 and if, under these circumstances, it be 
 taken with symptoms of affection of 
 the head, do not fail to remember that 
 this affection may be the result of 
 exhaustion. This important subject 
 seems to have been generally misun- 
 derstood. 
 
 Fever is sooner detected. In every 
 such case it is advisable not to tam- 
 per nor delay, but to send for the 
 physician, and watch the patient with 
 redoubled care and attention. 
 
 Especially examine the skin, hour 
 after hour, for eruptions. It may be 
 measles or scarlatina, etc. It will be 
 especially desirable to detect these 
 eruptions early, and to point them out 
 to the physician. Above all things, 
 let not a contracted brow, an unusual 
 
22 
 
 YOU ask! — I'll tell! 
 
 state of the temper or manner, unu- 
 sual drowsiness or wakefulness, or 
 starting, and especially unusual vom- 
 iting, escape you. 
 
 Be alive to any acceleration or la- 
 bor, or shortness of the breathing, or 
 cough, or sneezing, or appearance of 
 inflammation about the eyes or nos- 
 trils. These symptoms may portend 
 inflammation within the chest, whoop- 
 ing-cough, measles. Pain of the body, 
 with or without vomiting ; or diar- 
 rhoea, with or without a morbid state 
 of the bowels, or of the discharges, 
 ought also to excite immediate atten- 
 tion. One caution should be given on 
 this subject: some of the most alarm- 
 ing and fatal affections of the bowels, 
 like some affections of the head, are 
 unattended by acute pain or tender- 
 ness ; their accession, on the contrary, 
 is insidious, and it will require great 
 attention to detect them early. 
 
 Another view, and another mode of 
 the classification of the diseases of 
 infants, full of interest, full of ad- 
 monition, is — 1, as they are sudden; 
 or 2, as they are itmdious ; or 3, as 
 they are, in the modes of accession, 
 intermediate between these two ex- 
 tremes. 
 
 Of the sudden affections, are fits of 
 every kind, croup, and some kinds of 
 pain, as that of colic ; of the second 
 class are hydrocephalus, or water on the 
 brain, and tubercles in the lungs or 
 abdomen, constituting the two kinds 
 of consumption. Fits, again, are cere- 
 bral, and arise from diseases within 
 the head, or from irritation in the sto- 
 mach and bowels, or from exhaustion ; 
 or they are evidence of, and depend 
 on, some malformation or disease of 
 the heart. 
 
 Domestic treatment should never be 
 trusted in such terrific affections as 
 these ; not a moment should be lost in 
 sending for the medical man. 
 
 If anything may be done in the 
 meantime, it is — 1, in either of the 
 
 two former cases to lance the gums ; 
 2, to evacuate the bowels by the warm 
 water injection, made more active 
 by the additon of brown sugar; 3, 
 and then to administer the warm 
 bath. An important point, never to 
 be forgotten in the hurry of these 
 cases, is to reserve the evacuation for 
 inspection, otherwise the physician 
 will be deprived of a very important 
 source of judgment. 
 
 In cases of fits arising plainly from 
 exhaustion, there need be no hesita- 
 tion in giving 5 drops of Sal Volatile 
 in water ; light nourishment may be 
 added ; the feet must be fomented, and 
 the recumbent posture preserved. 
 
 In fits arising from an affection of 
 the heart, the symptom is urgent diffi- 
 culty of breathing; the child seems 
 as if it would lose its breath and ex- 
 pire. In such a case, to do nothing is 
 the best course; all self-possession 
 must be summoned, and the infant 
 kept perfectly quiet. Every change 
 of posture, every effort, is attended 
 with danger. 
 
 Sometimes the attacks assume the 
 character of croup ; there is a crowing 
 cough, and breathing ; or there is dif- 
 ficulty of breathing, and then a crow- 
 ing inspiration. The former case is 
 generally croup ; the latter is, in 
 reality, a fit dependent on a morbid 
 condition of the brain or spinal mar- 
 row, although it takes the appearance 
 of an affection of the organs of respi- 
 ration. 
 
 In either case it is well to clear the 
 bowels by means of the slow injection 
 of from a quarter to half a pint of 
 warm water, with or without brown 
 sugar ; indeed this is the most gener- 
 ally and promptly useful of all our 
 remedies in infantile diseases. To 
 this the warm bath may always be 
 added, if administered with due cau- 
 tion. For instance, it should not be 
 continued so as to induce much flush- 
 ing or paleness of the countenance. 
 
EVERY ONE HIS OWN DOCTOR. ^ 
 
 Proper Treatment for Children's Diseases — How to Relieve and 
 Cure the many Ills that Flesh is Heir To — Sickness which may 
 be Prevented by Avoiding the Causes. 
 
 TEETHING. — In all the affections 
 of infancy, whether sudden or other- 
 wise, the suspicion should fall upon the 
 condition of the gum and of the teeth- 
 ing, and therefore it is desirable that 
 the mother should make herself ac- 
 quainted with the use of the gum-lancet. 
 
 In many cases of convulsions, and 
 other infantile affections, the use of 
 this instrument affords the simplest, 
 quickest, and readiest means of afford- 
 ing relief. In any case of this kind, 
 should there appear to be danger from 
 delay, let the mother carefully pass 
 her finger along the child's gum, and 
 if it appears to be unnaturally tumid 
 at any particular part, let her apply 
 the instrument there. If the affection 
 be a fit, it may be used whether any 
 part of the gum is hard and swollen 
 or not, simply as the easiest mode of 
 relieving the system by blood-letting. 
 A gum-lancet should always be kept, 
 but should this not be at hand, a 
 common lancet or a sharp pen-knife 
 will do. Make a free incision along 
 the course of the gums, down to the 
 teeth, or socket, if there be none ; 
 have the child's head held perfectly 
 still, and be careful to guard against 
 pushing the instrument too far back, 
 so as to wound the throat. The op- 
 erator should remember that perhaps 
 the child's life depends upon the due 
 performance of this duty, and nerve 
 herself for the task. 
 
 There are many diseases to which 
 infants are liable, which are very in- 
 fcidious in their advance, and present 
 
 at first no very marked symptoms; 
 but the watchful eye of the mother, 
 or of a careful nurse, can generally 
 detect the approach and progress of 
 such — the countenance, manner, ges- 
 tures, and motions of the child ; the 
 peculiarities of iis cry ; the state of 
 its secretions and excretions; all af- 
 ford indications of this, or anything 
 new or strange in either of these, is 
 sufficient to give the alarm and excite 
 inquiry. If there is a falling off in 
 the looks, color, and flesh of the child, 
 there is reason to apprehend the for- 
 mation of tubercles in the lungs — the 
 harbingers of consumption. 
 
 The medicines and remedial means 
 which must be kept for nursing, are 
 few and simple. Rhubarb, Magnesia, 
 and Manna for aperients, with Castor 
 Oil ; a few Senna leaves also, for in- 
 fusion, may be useful. Ipecacuanha 
 Powder and Wine, as an emetic ; and 
 for cordials, Brandy and Sal Volatile, 
 the former, for exhaustion generally ; 
 the latter, when this is connected with 
 pain and irritation of the bowels. 
 What shall we say about anodynes, 
 but simply to warn against their use ? 
 Except under the direction of the 
 medical man. they sliould scarcely 
 ever be given ; nevertheless, it may be 
 prudent to have at hand a small bottle 
 of Laudanum, of whicli, in violent and 
 excruciating pain, a single drop may 
 be given. If a carminative, Dill Water 
 is the best, to be combined, where 
 there is much flatulency, with Foetid 
 Spirit of Ammonia, this, with a little 
 23 
 
24 
 
 YOU ask! — I'll tell! 
 
 Carbonate of Soda, for acidity of 
 stomach ; Aromatic Confection for 
 loose bowels ; and Poppies and Camo- 
 mile for fomentations, may complete 
 the stock of medicines, which should 
 be kept under lock and key, and 
 only administered by the mother, or a 
 nurse who can safely be trusted. But 
 the warm bath, the injection, and the 
 tooth-lancing, are the safest remedies ; 
 therefore, let tlie apparatus necessary 
 for these be always at hand and ready 
 for use. We have tkus, as we hope, 
 indicated with sufficient clearness how 
 to preserve the health of our infant, 
 or detect the signs of disease, and to 
 meet it when it comes. 
 
 THRUSH. — This disease is common 
 with infants who are fed improperly, or 
 upon artificial food ; it consists of an 
 eruption of small white or ash colored 
 ulcers, on the inside of the mouth and 
 edges of the lips, not unfrequently ex- 
 tending to the throat and fauces ; it ia 
 caused by irritation of the bowels, and 
 generally gives rise to excoriations 
 about the anus and nates. When 
 these symptoms appear, nurses say it 
 is " going through " the child, and in- 
 dicate a speedy termination of the dis- 
 ease. Under ordinary circumstances, 
 and if sufficient attention be paid to it. 
 Thrush is not a dangerous affection ; 
 but if neglected, and sometimes if not, 
 it assumes a gangrenous character, the 
 ulcers increase in size and become livid; 
 it is then much to be feared. 
 
 JVeatment. — As this disease is nearly 
 always attended with diarrhoea, some 
 anti-acid and astringent mixture should 
 be given, after, perhaps, one dose of 
 Rhubarb and Magnesia ; the Com- 
 pound Chalk Mixture of the Pharma- 
 copoeia, with a few drops of Laudanum 
 should the irritation be very great. 
 To the eruptions of the mouth should 
 be applied, with a camel hair brush, a 
 little Honey and Borax, in the pro- 
 portion of 6 drama of the former to 2 
 of the latter; or, in aggravated cases, 
 a lotion composed of Nitrate of Sil- 
 ver, 1 scruple dissolved in 1 ounce of 
 water. Dust over the excoriated nates 
 and anus with Hair Powder, or dap 
 
 them with Goulard Water, two or 
 three times a day. If the child is at 
 the breast, great attention should be 
 paid to the diet of the nurse ; if not, 
 the food must be at once simple and 
 nutritious, milk forming the chief part 
 of it : if the disease assumes a gangre- 
 nous character, there will be great ex- 
 haustion, and Beef Tea and Tonics 
 will be required; for young children 
 something like this : — Dilute Nitric 
 Acid, Ij minims; Syrup of Orange 
 Peel, 5 an ounce ; Infusion of Calum- 
 ba, 1 dram ; Water, 3 ounces ; take a 
 dessert spoonful twice or three times a 
 day. 
 
 CROUP. — This is an inflammation 
 of the larynx and trachea, causing a 
 difficulty of breathing, and a rough 
 hoarse cough, with a sonorous inspi- 
 ration of a very peculiar character, 
 sounding as if the air was passing 
 through a metallic tube : it most usu- 
 ally attacks children of from one to 
 five years. The first signs are merely 
 those of a common cold or catarrh ; 
 then comes on a dry cough with hoarse- 
 ness and wheezing ; at night there is 
 restlessness and rattling in the throat, 
 after which the croupy crow and sound 
 above spoken of give unmistakable 
 warning of the disease, which goes on 
 increasing in intensity for a day or 
 two, or perhaps several days, before 
 there is a really alarming paroxysm, 
 which mostly occurs about midnight. 
 The child, after tossing restlessly about, 
 endeavoring in vain to sleep, will start 
 up with a flushed face, protruding eye- 
 balls, and a distressing look of terror 
 and anxiety : there is a quick vibrating 
 pulse, and agitation of the whole frame, 
 which presently becomes covered with 
 a profuse perspiration : as the struggle 
 for breath proceeds, there is clutching 
 of the throat as though to force a pas- 
 sage, the arms are thrown wildly about, 
 the respiration becomes more labored, 
 the rough cough more frequent, and 
 the characteristic Croup rings out like 
 an alarm note. There is expectoration 
 of viscid matter, but so difficult is it to 
 be got rid of, that the effort appears to 
 threaten strangulation ; gradually the 
 
children's diseases. 
 
 25 
 
 symptoms become weaker, and eventu- 
 ally the child falls into the sleep of 
 exhaustion. It will probably wake up 
 refreshed, and during the day may ap- 
 pear pretty well ; but at night again, 
 probably there will be a recurrence of 
 the attack with aggravated symptoms, 
 convulsions, spasms of the glottis, 
 causing the head to be violently thrown 
 back, in the efl'ort to obtain a passage 
 for the air through the windpipe ; there 
 is a fluttering motion in the nostrils, 
 the face is puffed and of a pale leaden 
 hue; a film comes over the sunken 
 eyes, the pulse becomes feeble and ir- 
 regular ; there are more gasping con- 
 vulsive efforts to continue the struggle, 
 but in vain, the powers of life at length 
 succumb, and the patient sinks into a 
 drowsy stupor, which ends in death. 
 Such is the frequent course of this 
 painful disease, and the changes from 
 bad to worse are so rapid that there is 
 little time for the operation of reme- 
 dies, that is, when the paroxysms have 
 begun. 
 
 Treatment. — Confinement to the house 
 in case of threatened Croup is always 
 advisable, unless the weather should 
 be very warm and open, and then ex- 
 posure after sundown should he avoid- 
 ed; a dose of Calomel, about 3 grains, 
 should be administered, and followed 
 by nauseating doses of Tartarized An- 
 timony, of which 1 grain may be dis- 
 solved in an ounce of warm water, 
 and a teaspoonful of the solution given 
 every quarter of an hour, until the 
 effect is produced ; should the bowels 
 be confined after this, give Senna Mix- 
 ture, or a Scammony Powder. Mus- 
 tard and Bran Poultices to the throat, 
 Leeches, if the patient is of a full habit, 
 and the breathing is very labored ; and 
 a spare diet are the other remedial 
 measures. 
 
 In the paroxysms, the most prompt 
 and vigorous measures must be adopted 
 to give any chance of success : bleed- 
 ing in such quantity as to diminish the 
 vascular action on the surface of the 
 wind-pipe, and to relax the muscles ; 
 strong emetics to cause full vomiting, 
 which often has a most beneficial effect; 
 
 warm baths, and blisters applied From 
 one ear to the other. Calomel com- 
 bined with Ipecacuanha Powder, or 
 Tartar Emetic, should be given every 
 four hours or so, and if the danger is 
 extreme, counter irritation by means 
 of Mustard Poultices applied to the 
 calves of the legs, etc. In leeching 
 for Croup, one leech for each year of 
 the child's age is the general rule to 
 be observed, and the best part is over 
 the breast-bone, Avhere pressure can be 
 applied to stop the bleeding if re- 
 quired ; over the leech bites, apply a 
 blister should one appear necessary. 
 If the above powders should cause too 
 violent an action on the bowels, add 
 to them a little Chalk with Opium. 
 Should the child appear likely to sink 
 from exhaustion, after vomiting has 
 been produced, stay the emetics, and 
 give Liquor of Acetate of Ammonia 20 
 drops, with 5 or 10 drops of Sal Vola- 
 tile, or the same of Brandy in a little 
 water, or Camphor Mixture; a little 
 White Wine Whey may also be ad- 
 ministered. Of course, the first endeavor 
 in an attack of Croup should be to obtain 
 medical assistance ; but if this cannot 
 be procured, there must be no tempor- 
 izing — resort at once to the remedies 
 most ready to the hand, using them 
 according to the best knowledge and 
 discretion available. 
 
 Let the contagious nature of Croup 
 be ever borne in mind, and especial 
 care taken to keep apart those affected 
 with it from any other children in the 
 family or house. Let it also be re- 
 membered that the great agents in 
 producing it are cold and moisture, 
 and, the greatest of all, the east wind, 
 and that those who have once been at- 
 tacked by it are peculiarly liable to a 
 recurrence of such attack. 
 
 Croup is most likely to be fatal when 
 inflammation commences in the fauces, 
 and this, if discovered in time, may be 
 stopped by the application of a solu- 
 tion of Nitrate of Silver to the whole 
 surface within sight, and to the Larynx. 
 
 Spasmodic Croup, or Child Crow- 
 ing, as it is often called, exhibits much 
 the same symptoms as the Croup ; it 
 
26 
 
 YOU ask! 1 ' Iv L T K L I. ! 
 
 is not, however, of an inflammatory 
 character, but is symptomatic of some 
 other disease commonly coming on as 
 a result of irritation caused by hydro- 
 cephalus, teething, worms, etc. ; the 
 medical man only can judge of the 
 probable cause, and he will use such 
 remedies as are most applicable to the 
 peculiarity of each case. The follow- 
 ing mode of treatment has been found 
 efficacious in many cases of Croup ; it 
 is simple and easy of application : 
 
 " A sponge, about the size of a largo 
 fist, dipped in water as hot as the hand 
 can bear, must be gently squeezed half 
 dry, and instantly applied under the 
 little sufferer's chin over the larynx 
 and wind-pipe : when the sponge has 
 been thus held for a few minutes in 
 contact with the skin, its temperature 
 begins to sink ; a second sponge, heat- 
 ed in the same way, should be used 
 alternately with the first. A perse- 
 verance in this plan during ten or 
 twenty minutes produces a vivid red- 
 ness over the whole front of the throat, 
 just as if a strong mustard-plaster had 
 been applied ; this redness must not 
 be continued long enough to cause a 
 blister. In the meantime, the whole 
 system feels the influence of the top- 
 ical treatment; a warm perspiration 
 breaks out, which should be well en- 
 couraged by warm drinks, as Whey, 
 weak Tea, etc., and a notable diminu- 
 tion takes place in the frequency and 
 time of the cough, while the hoarse- 
 ness almost disappears, and the rough 
 ringing sound of voice subsides, along 
 with the difiiculty of breathing and 
 restlessness; in short, all danger is 
 over, and the little patient again falls 
 asleep, and awakes in the morning 
 without any appearance of having re- 
 cently suffered from so dangerous an 
 fttlack. I have repeatedly treated the 
 disease on this plan, and with the most 
 uniform success. It is, however, only 
 applicable to the very onset of the dis- 
 ease ; but it has the advantage of being 
 simple, efficient, and easily put in prac- 
 tice, and its effects are not productive 
 of the least injury to the constitution." 
 An ordinary croupy cough is re- 
 
 lieved by Castor Oil and Molasses, 
 mixed together in equal quantities, 
 and given in teaspoonful doses. 
 
 Whooping - Cough. — This well- 
 known disease is chiefly, but not wholly, 
 confined to the stages of infancy, and 
 it occurs but once in a life-time. It 
 may be described as a spasmodic ca- 
 tarrh, and its severity varies greatly ; 
 sometimes being so mild as to be 
 scarcely known from a common cough, 
 at others, exhibiting the most distress- 
 ing symptoms, and frequently causing 
 death by its violent and exhausting 
 paroxysms. 
 
 The first symptoms of this cough are 
 those of an ordinary cold ; there is 
 probably restlessness and slight fever, 
 with irritation in the bronchial pas- 
 sages ; this goes on gradually in- 
 creasing in intensity for a week or ten 
 days, and then it begins to assume the 
 spasmodic character ; at first the parox- 
 ysms are slight, and of short duration, 
 with a scarcely perceptible " whoop," 
 but soon they become more frequent 
 and severe ; a succession of violent 
 expulsive coughs is followed by a long- 
 drawn inspiration, in the course of 
 which the peculiar sound which gives 
 a name to the disease is emitted; 
 again come the coughs, and again the 
 inspiration, following each other in 
 quick succession, until the sufferer, 
 whose starting eyes, livid face, swollen 
 veins, and clutching hands, attest the 
 violence of the struggle for breath, 
 is relieved by an expectoration. 
 
 To weakly children, Whooping- 
 Cough is a very serious malady — to all 
 it is frequently a sore trial, but to them 
 it is especially so ; therefore, great care 
 should be taken not to expose them 
 to the danger of catching it. That it 
 is contagious there can be no doubt, 
 and although some parents thinks 
 lightly of it, and imagining their 
 children must have it, at one time or 
 another, deem that it matters little 
 when, and therefore take no pains to 
 protect them against it ; yet we would 
 impress upon all our readers, who may 
 have the care of infants, that a heavy 
 responsibility lies at their door. It is 
 
CHILDREN S DISEASES 
 
 27 
 
 by no means certain that a child will 
 have this disease ; we have known 
 many persons who have reached a 
 good old age and never contracted it ; 
 and it is folly and wickedness, need- 
 lessly, to expose those placed under 
 our care to certain danger. 
 
 Like fever, Whooping-Cough has a 
 course to run, which no remedies, with 
 which we are at present acquainted, 
 will shorten ; the severity of the symp- 
 toms may be somewhat mitigated, and 
 we may, by watching the course of the 
 disease, and by use of the proper means, 
 often prevent those complications 
 which render it dangerous, and this 
 brings us to the consideration of the 
 proper mode of 
 
 Treatment. — The first effort should 
 be directed to check any tendency to 
 inflammation which may show itself — 
 to palliate urgent symptoms, and stop 
 the spasm which is so distressing a 
 feature of the case. To this end, the 
 diet must be of the simplest kind, con- 
 sisting for the most part of milk and 
 farinaceous puddings ; if animal food, 
 it must not be solid, but in the form 
 of Broth or Beef-tea ; roasted Apples 
 are good ; and, for drinks, Milk and 
 Water, Barley-water, weak Tea, or 
 Whey. Care must be taken to keep 
 the bowels open with some gentle 
 aperient, such as Rhubarb and Mag- 
 nesia, with now and then a grain of 
 Calomel or Compound Julep Powder, 
 if something stronger is required. An 
 emetic should be given about twice a 
 week, to get rid of the phlegm — it may 
 be Ipecacuanha Wine or the Powder. 
 To relieve the cough, the following 
 mixture will be found effective : — 
 Ipecacuanha Powder, 10 grains ; Bi- 
 carbonate of Potash, 1 dram; Liquor 
 of Acetate of Ammonia, 2 ounces ; 
 Essence of Cinnamon, 8 drops ; Water, 
 6J ounces : Dose, a tablespoonful about 
 every four hours. 20 drops of Lauda- 
 num, or 1 dram of Tincture of Hen- 
 bane, may be added if the cough is 
 very troublesome, but the former is 
 objectionable if the brain is at all 
 affected. 
 
 For right restlessness, 2 or 3 grains 
 
 of Dover's Powders, taken at bedtime 
 is good ; this is the dose for a child 
 three years old. Mustard Poultices to 
 the throat, the chest, and between the 
 shoulders, are often found beneficial ; 
 so is an opiate liniment composed of 
 Compound Camphor and Soap Lini- 
 ment, of each 6 drams, and 4 drams 
 of Laudanum. Roche's Embrocation is 
 a favorite application, and a very good 
 one ; it is composed as follows : — Oil 
 of Amber and of Cloves, of each \ an 
 ounce ; Oil of Olives, 1 ounce ; a little 
 Laudanum is perhaps an improve- 
 ment. This may be rubbed on the 
 belly when it is sore from coughing. 
 Difficulty of breathing may be some- 
 times relieved by the vapor of Ether 
 or Turpentine diffused through the 
 apartment. In the latter stages of the 
 disease, tonics are generally advisable. 
 Steel Wine, about 20 drops, with 2 
 grains of Sesquicarbonate of Ammo- 
 nia, and 5 drops of Tincture of Conium, 
 in a tablespoonfiil of Cinnamon Water, 
 sweetened with Syrup, is a good form ; 
 but a change of air, with a return to a 
 generous diet, are the most effectual 
 means of restoration to health and 
 strength. 
 
 Squinting, stupor, and convulsions 
 are symptomatic of mischief in the 
 brain ; in this case leeches to the tem- 
 ples, and small and frequently repeated 
 doses of Calomel and James's Powders, 
 should be resorted to. Fever, and 
 great difiiculty of breathing, not only 
 during the fits of coughing, but be- 
 tween them, indicate inflammation in 
 the chest, on which a blister should be 
 put, after the application of two or 
 three leeches. In this case, the rule 
 must be low diet, with febrifuge medi- 
 cines, such as Acetate of Ammonia, 
 Tartarized Antimony in Camphor Mix- 
 ture, and Calomel and James's Pow- 
 ders. For a slight attack of Whoop- 
 ing-Cough, mix equal quantities of 
 Castor Oil and Molasses ; give a tea- 
 spoonful whenever the cough is trouble- 
 some ; it will generally afford relief at 
 once. 
 
 Concerning the Whooping-Cough. 
 — Mr. James Craig, of Newcastle- on- 
 
28 
 
 YOU ask! — I'll tell! 
 
 Tyne, in England, has published a 
 paper, in which, after adverting to the 
 fact that twelve thousand two hundred 
 and seventy-two persons died from 
 Whooping-Cough in 1862, he states that 
 during a recent visit he noticed in the 
 most respectable Swedish journals a 
 statement to the effect that Whooping- 
 Cough can be cured by inhaling the 
 air from the purifying apparatus in 
 gas-works. One of these writers says . 
 " This knowledge we have had from 
 two or three mouths. I know a fam- 
 ily where three children were cured 
 by three visits to the purifying-house. 
 Our most distinguished jjhysician for 
 the diseases of children. Professor 
 Abelin, has found the remedy equally 
 effective on a patient of his own fam- 
 ily. I have seen a boy from three to 
 four years of age be cured by six 
 visits, the first three only lasting ten to 
 fifteen minutes ; the latter, on the con- 
 trary, thirty to forty-five minutes." 
 Mr. H. M. L. Blackler, of London, 
 confirms this statement, and adds that 
 the practice of sending children to 
 gas-works to inhale the gas from newly 
 opened purifiers has been adopted in 
 France for two years past; and he 
 says, from information obtained at va- 
 rious works which he frequently visits, 
 he infers that the cure for Whoop- 
 ing-Cough is perfect. " It often occurs 
 that as many as a dozen children are 
 brought to the gas-works at one time, 
 and the managers have now come to 
 regard this new custom as part of the 
 daily routine of business." 
 
 Physicians in Hartford, Conn., have 
 adopted with marked success this new 
 method of treatment for curing chil- 
 dren afiiicted with Whooping-Cough. 
 The juvenile patients are taken on a 
 tour of inspection to the city gas- 
 works, and while intently engaged in 
 witnessing the various processes em- 
 ployed in manufacturing their even- 
 ing's artificial illumination supply, 
 they breathe the not very pleasant air 
 of the gas-house. In some way, not 
 very clearly understood, the inhaling 
 of this air is found to cure or greatly 
 alleviate the complaint. This ingeni- 
 
 ous method of benefiting the youthful 
 mind and body simultaneously has be- 
 come immensely popular in the place, 
 the people at the gas-works asserting 
 that during the last twelve months no 
 less than three hundred cases have 
 been experimented upon, the results, 
 generally, being of a most favorable 
 character. 
 
 To Prevent Squinting. — Some- 
 times there is a tendency in children 
 to squint ; it shows itself for a few mo- 
 ments, occasionally only, at first, and 
 can scarcely be noticed. The habit, 
 for in most cases it is a habit, al- 
 though an unconscious one, is gener- 
 ally taken from having seen some 
 cross-eyed person, and if not broken 
 off will become permanent. Make 
 two small paper ;ubes, about three- 
 quarter inch diameter and two inches 
 long. Make the inside of these tubes 
 black, and apply them to the eyes in a 
 similar way as a pair of spectacles. 
 The only way then to see an object is 
 to look straight, and both eyes will be 
 directed to the light, and the tendency 
 to look crossways removed. 
 
 Cholera Infantum is greatly pre- 
 valent in cities in hot weather ; i* 
 is one of the most fatal diseases of 
 children, occurring generally while 
 teething. 
 
 Cool pure air is one 0/ the best reme- 
 dies. Let the room be large and dry, 
 and in fine weather take the child into 
 the open air ; if the child is weaned, 
 let its food be arrow- root, tapioca, and 
 milk ; keep the pores of the skin open 
 by a tepid bath, or by sponging the 
 body with warm water. Let the drink 
 be Gum-water or some other mucila- 
 geous liquid : this, if promptly attended 
 to at the commencement of the disease, 
 will generally be sufficient. If the 
 vomiting continue, mix 1 dram of Cam- 
 phor in 1 ounce Sulphuric Ether, and 
 give 10 drops every half hour. As 
 soon as the vomiting stops, give Syrup 
 of Khubarb and Potassa, or put 2 
 drams of Powdered Catechu and J 
 dram bruised Cinnamon in half pint 
 of boiling water, cover it over and 
 steep for an hour. Give a teaspoon- 
 
OHIIiDREN'S DISEASES. 
 
 20 
 
 fill every three or four hours, accord- 
 ing to age and severity of the case. 
 
 COLIC. — At times children suffer 
 intensely from these pains ; if it arises 
 from costiveness, which may be known 
 by the belly being hard and swollen, 
 give an injection of warm soapsuds ; 
 if from wind on the stomach, give j 
 teaspoonful of Peppermint Water, or a 
 small portion of Bicarbonate of Soda 
 in a little sweetened water. 
 
 Frequently a hot flannel applied to 
 the belly (or warm the hand by the 
 fire, and apply it with gentle friction 
 to the stomach,) will give quick relief 
 
 FITS arise from different causes, but 
 generally indicate disturbance of the 
 b'-ain. Fits are the sign of disease 
 rather than a disease in themselves, 
 and of course the treatment should 
 have reference to the cause. If a child, 
 p»"eviously healthy, is suddenly taken 
 with a fit, place it in a warm bath, and 
 at the same time apply a sponge dipped 
 in cold water to the head : this will 
 draw the blood from the brain and 
 soothe the system, and if scarlet fever 
 or measles are the cause, it will bring 
 them out. 
 
 MEASLES. — This is a contagious 
 eruption, commonly affecting children, 
 and the same individual but once. 
 
 The first symptoms of Measles are 
 shivering, succeeded by heat, thirst, 
 and languor; then follows running at 
 the nose, sneezing, cough ; the eyes 
 water and become intolerant of light; 
 the pulse quickens, the face swells ; 
 there are successive heats and chills, 
 and all the usual signs of catarrhal 
 fev^. Sometimes the symptoms are 
 so mild as to be scarcely noticeable, 
 sometimes greatly aggravated ; but in 
 any case, at the end of the third day, 
 or a little later, an eruption of a dusky 
 red color appears, first on the forehead 
 and face, and then gradually over the 
 whole body. In the early stage of 
 this eruption, there is little to charac- 
 terize it; but after a few hours it as- 
 sumes the peculiar appearance which, 
 once seen, can never be mistaken; the 
 little red spots become grouped, as it 
 were, into crescent -shaped patches, 
 2 
 
 which are slightly elevated above the 
 surface, the surrounding skin retain- 
 ing its natural color. On the third 
 day of the eruption it begins to fade 
 and disappear, being succeeded by a 
 scurfy disorganization of the cuticle, 
 which is accompanied by an intolera- 
 ble itching. The febrile symptoms also 
 abate, and very quickly leave the pa- 
 tient altogether; but often in a very 
 weak state, and with a troublesome 
 cough. Between exposure to the in- 
 fection and the breaking out of Mea- 
 sles, there is usually an interval of 
 fourteen days, which is called the pe- 
 riod of incubation ; so that it is not 
 uncommon, where there are several 
 children in a family, for the cases to 
 succeed each other at fortnightly in- 
 tervals. 
 
 Treatment. — Generally speaking, for 
 simple Measles, little medicine is re- 
 quired ; give the patient plenty of 
 diluent drinks ; let him have a spare 
 diet, and a moderately warm and well- 
 ventilated room ; keep the bowels gen- 
 tly open ; if a roasted apple or a little 
 Manna in the drink will not do this, 
 give a mild saline aperient, something 
 like this : — Ipecacuanha Wine and 
 Sweet Spirits of Nitre, of each 1 dram ; 
 Tartrate of Potash 4 drams ; Solution 
 of Acetate of Ammonia, 1 ounce; 
 Syrup of Poppies, 2 drams; Cinna- 
 mon or Dill Water sufficient to make 
 4 ounces: Dose, a table or dessert 
 spoonful, three or four times a day; 
 should this not be sufficiently power- 
 ful, substitute Sulphate of Magnesia 
 for the Potash, and add 4 drams of 
 Tincture of Senna. Where there is 
 much heat of the skin, sponging with 
 tepid vinegar and water will commonly 
 relieve it, and also the itching. When 
 the eruption has subsided, and the des- 
 quamation of the skin commenced, a 
 tepid bath will materially assist this 
 process, and get rid of the dead cuticle. 
 On the third or fourth day after the 
 subsidence of the eruption, a powder 
 of Calomel, with Rhubarb, Jalap, or 
 Scammony, according to the habit and 
 strength of the patient, should be 
 given ; care should be taken to prO' 
 
30 
 
 YOU ask! — i*LL tell! 
 
 tect the patient against change of 
 weather, and to restore the strength 
 by a nourishing diet. Attention should 
 be paid to the cough, and tlie proper 
 remedies given if required. 
 
 Sometimes the eruption of Measles 
 disappears suddenly, then there is cause 
 for alarm ; the patient should be di- 
 rectly put into a warm bath, and have 
 warm diluent drinks; if the pulse 
 sinks rapidly, and there is great pros- 
 tration of strength, administer Wine 
 Whey and the following draughts : — 
 10 drops of Aromatic Spirits of Am- 
 monia, or 5 grains of the Sesqui-car- 
 bonate in ^ an ounce of Camphor 
 Mixture, with a drop of Laudanum, 
 every four hours ; should the prostra- 
 tion be very great, weak Brandy and 
 water may be given. The state of the 
 chest, head, and bowels should be 
 closely watched for some time after 
 the patient is convalescent, as disor- 
 ders of these organs are very likely to 
 occur. 
 
 SCARLATINA is but another 
 name for Scarlet Fever, although, 
 popularly the former is considered a 
 milder and less dangerous disease than 
 the latter. It is scarcely possible to 
 mistake this eruptive fever for any 
 other ; almost invariably we have first 
 ?ore throat, with shivering, headache, 
 ind loss of appetite ; probably there 
 may be sickness and vomiting,with heat 
 of skin, quick pulse, and great thirst. 
 In about forty-eight hours from the 
 commencement of the attack, we have 
 an eruption of red spots on the arms 
 and chest, these gradually become 
 more thickly planted and widely 
 spread, until they pervade the whole 
 of the body, making the skin appear 
 of one uniform scarlet tint, that is 
 over the body generally ; in the ex- 
 tremities it is more in patches, the 
 ikin being perceptibly rough to the 
 touch. On the second day, generally, 
 the tongue presents the appearance of 
 being covered with a white fi.lm, 
 through which the papulae project as 
 bright red spots, as we see the seeds 
 on a white strawberry ; then the white 
 creamy looking film comes away grad- 
 
 ually, and leaves the tongue preter- 
 naturally clean and red. On the 
 fourth or fith day the eruption begins 
 to fade, and by the seventh or eighth 
 has entirely disappeared, and with it 
 the febrile symptoms. Then com- 
 mences the desquamation of the cuti- 
 cle, which comes away in scales from 
 the face and body, and in large flakes 
 from the extremities. It is during this 
 process that the greatest danger of 
 contagion is to be apprehended, and 
 until it is completed, the patient 
 should be kept apart from the rest of 
 the family : it may be hastened by 
 tepid bathing and rubbing. Some- 
 times, with scarlet fever, there is little 
 real illness ; the patient feels pretty 
 well, and in a few days would like to 
 leave the sick chamber ; but it is al- 
 ways necessary to be cautious in grat- 
 ifying such a wish, both for the sake 
 of the invalid and of others ; after an 
 attack of this fever, as after measles, 
 the system is peculiarly susceptible of 
 morbific influences, and a chill taken 
 at such a time may cause the most 
 alarming results. 
 
 Sometimes we have a great aggra- 
 vation of the symptoms above de- 
 scribed; the throat gives the first 
 warning of the attack ; there is stiff 
 neck, swelling of the glands, the lining 
 of the mouth and fauces becomes at 
 once of an intense crimson color; 
 there are ash-colored spots about the 
 tonsils; the general eruption is of a 
 deeper color, and spreads more rap- 
 idly than in the simple kind. This 
 form of the disease is professionally 
 termed Scarlatina anginosa. Then 
 again we have the malignant form, 
 with the rash in irregular patches of a 
 dusky hue, which sometimes recedes 
 and appears again. There is intense 
 inflammation of the throat at the very 
 outset, with general enlargement of 
 the salivary glands ; the neck some- 
 times swells to a great size ; there is a 
 sloughy ulceration of the throat, from 
 which, and the nostrils, through which 
 it is difiicult to breathe, there comes 
 an acrid discharge, causing excoria- 
 tion of the nose and lips, and some- 
 
THROAT DISEASES. 
 
 31 
 
 times extending to the larynx and 
 trachea, as well as to the intestinal 
 canal, causing croup, vomiting, and 
 purging. The poisonous secretion en- 
 ters into the circulation and vitiates 
 the blood; sometimes the sense of 
 hearing, as well as of smelling, is en- 
 tirely destroyed by the acrid matter 
 coming in contact with, and inflam- 
 ing, the mucous membrane. With 
 this form of the disease it is extremely 
 difficult to deal, and the patient often 
 sinks beneath it in spite of the best 
 medical advice and assistance. 
 
 Treatment. — At first, mild aperients 
 only should be given, with diluted 
 drinks and a spare diet ; the patient 
 should have plenty of fresh air ; the head 
 should be kept cool by means of ice in 
 a bladder, the hair being cut off or 
 shaved. The following is a good febri- 
 fuge mixture : — Carbonate of Ammo- 
 nia, 1 dram ; solution of Acetate of 
 Ammonia, 2 ounces ; Water of Camphor 
 Mixture, 6 ounces : a dessertspoonful 
 to be taken every four hours, for a child, 
 (a tablespoonful for an adult.) 
 
 If the throat swells much externally, 
 and there are headaches, apply from 2 
 to 4 leeches ; should the weakness be 
 great, a Blister or a hot Bran Poultice 
 must suffice. To gargle the throat, 
 dissolve 1 dram of common salt in J a 
 pint of water ; with children who can- 
 not gargle, this may be injected against 
 Ae fauces, or up the nostrils, by means 
 of a syringe or elastic gum bottle. When 
 the inflammatory action has ceased, 
 and the skin is peeling off", it is neces- 
 sary to take good stimulant and nutri- 
 tious food, with tonics, such as Iron 
 and Quinine, unless they cause bad head 
 symptoms, in which case they must be 
 discontinued, and the diet chiefly de- 
 pended on. With regard to the more 
 malignant form, but little more is to 
 be done ; the depressing efiect of the 
 contagious poison upon the whole body, 
 and upon the nervous system especially, 
 is so great as to defy all active treat- 
 ment. If we can save such patients at 
 all, it must be by the liberal adminis- 
 trations of Wine and Bark to sustain 
 the flagging powers until the deadly 
 
 agency of the poison in some measure 
 passes away. When the patient is not 
 killed by the violence of the first con- 
 tagion, the system is reinoculated with 
 the poisonous secretions from the 
 throat ; Wine and Bark must be dili- 
 gently and watchfully given, the throat 
 I injected or gargled (as above directed), 
 and the most vigilant care observed for 
 some time, should convalescence fortu- 
 nately ensue. 
 
 A dropsical affection is one of the 
 most frequent results of Scarlet Fever. 
 This seldom occurs, if the warm bath 
 is daily used as soon as the skin be- 
 gins to peel off". After the dropsy has 
 set in, give the warm bath twice a 
 week, and encourage perspiration by 
 the Compound Tincture of Virginia 
 Snake-root, from 10 to 20 drops (ac- 
 cording to the age of the child), in a 
 little warm herb tea. 
 
 QUINSY.— This kind of inflamma- 
 tory sore throat generally commences 
 with cold chills, and other febrile 
 symptoms ; there is fulness, heat, and 
 dryness of the throat, with a hoarse 
 voice, difficulty of swallowing, and 
 shooting pains towards the ear. When 
 examined, the throat is found of a florid 
 red color, deeper over the tonsils,which 
 are swollen and covered with mucus. 
 As the disease progresses, the tonsils 
 become more and more swollen, the 
 swallowing becomes more painful and 
 difficult, until liquids return through 
 the nose, and the viscid saliva is dis- 
 charged from the mouth ; very com- 
 monly the fever increases also, and 
 there is acute pain of the back and 
 limbs. Sometimes, when the inflam- 
 mation has reached a certain height, 
 it gradually subsides, and the tonsils 
 diminish with it, although they com- 
 monly remain for a considerable time 
 unnaturally large ; at others, there is 
 a formation of abscess in one or both 
 tonsils, and the patient suffers the 
 greatest agony and distress, appearing 
 often upon the point of suffocation ; 
 and this continues to be the case until 
 the abscess bursts, or is opened to al- 
 low the matter to escape. 
 
 Treatment. — When the case is not 
 
32 
 
 YOU ask! — I'll tell! 
 
 severe, it may be treated, in the early 
 stages, like Catarrh ; but when it is, 
 more active measures will be required. 
 An emetic, followed by a strong pur- 
 gative; a blister outside the throat, 
 and warm bran or linseed poultices ; a 
 cooling regimen with acid water, or 
 pieces of rough ice put into the mouth 
 and allowed to dissolve ; leeches at the 
 side of the throat if it swells much ; 
 inhaling the steam of hot water 
 through an inhaler or an inverted fun- 
 nel ; and the continuation, every four 
 hours or so, of a saline aperient ; these 
 will be the proper measures to adopt. 
 When the abscess has burst, and the 
 inflammatory symptoms have subsided, 
 a generous diet will be necessary, with 
 tonic medicines. If the tonsils con- 
 tinue swollen, they should be rubbed 
 outside twice a day with stimulating 
 liniments ; Turpentine and Opodeldoc, 
 equal quantities, will be as good as any ; 
 and the throat gargled with salt and 
 water, a teaspoonful of the former put 
 into a tumblerful of th<» latter. When 
 there is chronic soreness of the throat, 
 with hoarseness and cough, there is 
 commonly also a relaxed and elongated 
 uvula, which closes the passage when 
 the patient lies down, and causes a 
 sensation of choking. In this case a 
 gargle made with Salt and Cayenne 
 Pepper (about a tablespoonful of the 
 former, and a teaspoonful of the latter, 
 in a pint of boiling water) should be 
 tried ; the throat should be kept un- 
 covered, and sponged with Vinegar 
 twice a day. If these means are un- 
 successful, it may be necessary to have 
 part of the uvula cut off: this must be 
 done by a surgeon, as must also the 
 application of caustic, sometimes to 
 be made when the throat has a granu- 
 lated appearance. 
 
 DIPHTHERIA comes on, in many 
 instances, very suddenly, like cholera, 
 influenza, and erysipela.s, without any 
 warning symptoms ; in others, there is 
 soreness of the throat, like tonsillitis, 
 or of the naris, like catarrh ; or there 
 is pain in the deglutition, like pharyn- 
 gitis, or cynanche maligna ; shiverings 
 are very irregular. 
 
 The specific catise of the disease is 
 atmospheric, as in cholera, influenza 
 typhus, and potato rot. Debility, cess- 
 pools, malaria, and all nuisances pre- 
 dispose to it ; and all irregularities of 
 regimen, cold drink when heated, sud- 
 den changes of temperature, and over- 
 exertion, are exciting causes. 
 
 The principles of treatment are anti- 
 septic and tonic, stimulant and nutri- 
 tious. The capillary system should 
 not be engorged with fluids, neither 
 should anything evaporating be ap- 
 plied to the skin. Blisters inflame 
 and ulcerate; leeches debilitate and 
 their bites slough ; and strong purga- 
 tives cannot be borne. Temperate, 
 dry, and well-ventilated bed-rooms are 
 a desideratum ; a Calomel purgative, 
 varying in strength with the age of 
 the patient. In children, where there 
 are symptoms of laryngitis, a rapid 
 exhibition of the Chloride of Mercury, 
 such as a grain or two every hour until 
 the breathing is easier ; then every 
 three or four hours until the false 
 membrane is loosened, and the bowels 
 evacuate green stools, or vomiting 
 commences. It has been found that 
 children who are teething have the 
 most inflammatory symptoms. De- 
 coction of Bark, with Hydrochloric 
 Acid, varying the dose of the latter 
 from one minim to ten every four 
 hours, in from a teaspoonful to two 
 tablespoonfuls of the former. Gargle 
 with Chloride of Sodium and Vinegar, 
 a tablespoonful of each in a teacupful 
 of hot water ; also inject this up the 
 nostrils when they become obstructed ; 
 this relieves the breathing, destroys 
 the fetor, and allows the ulcers to 
 heal. 
 
 Apply a stick of Nitrate of Silver to 
 every part where the false membrane 
 or exudation can be seen ; when the 
 disease spreads beyond the caustic 
 case, a probang and a clean sponge 
 saturated with a strong solution of 
 Nitrate of Silver will answer. 
 
 Rub the external fauces with Com- 
 pound Iodine Ointment night and 
 morning, and, where erysipelas may 
 appear, apply the Stick Caustic, and 
 
SKIN DISEASES. 
 
 33 
 
 lay on a plaster of strong Mercurial 
 Ointment. 
 
 Keep all about the patient sweet and 
 clean, and give a nutritious diet — such 
 as mutton, milk, rich gruels, and beef- 
 tea ; and a warm Negus-compound of 
 Port Wine and Water, equal quanti- 
 ties, with Sugar and Lemon. All the 
 drinks should be taken warm. 
 
 The following treatment is said to 
 be very efTcctual in croup : — Take a 
 common tobacco - pipe, place a live 
 coal in the bowl, drop a little tar upon 
 tiie coal, draw the smoke into the 
 mouth, and discharge it through the 
 nostrils. 
 
 Sore Throat. — This is commonly a 
 symptom of inflammatory fever, and 
 is often the result of a simple cold; 
 some persons are peculiarly liable to 
 it, and experience great difficulty of 
 swallowing from relaxed Uvula. Some- 
 times in Sore Throat there is simply 
 inflammation of the mucous mem- 
 brane, and when this is the case it 
 will, probably, pass away in a day or 
 two, with a little careful nursing and 
 aperient medicines. Should it extend 
 into the air-passages, causing cough 
 and catarrhal symptoms, it becomes a 
 more serious business, and medical 
 advice should at once be sought. In 
 the meantime a Saltpetre gargle should 
 be used, or Sal Prunella balls, one 
 being put into the mouth occasionally 
 and allowed to dissolve ; hot bran 
 poultices may also be placed about the 
 throat, which, at a later stage, may be 
 rubbed with a liniment of Oil and 
 Hartshorn. 
 
 There is an erysipelatous form of 
 Sore Throat which is highly danger- 
 ous, and requires very active treat- 
 ment : a strong gargle of Lunar Caus- 
 tic must be used in this case, or the 
 inflamed part must be pencilled with 
 the Caustic in the stick ; if it extends 
 to the larynx and air-passages, this 
 frei][uently proves fatal. This is a dis- 
 tinct form of disease from Diphtheria, 
 which has proved so fatal. 
 
 Small-Pox. — This, like Scarlet Fever 
 and Measles, belongs to the class of 
 eruptive fevers ; it attacks persons of 
 3 
 
 all ages, but the >oung are most liable 
 to it. At no particular season of the 
 year is it more prevalent than at any 
 other, nor does climate appear to be 
 influential in averting or modifying 
 its visitations. When it occurs nat- 
 urally, the premonitory symptoms are 
 those of other fevers of itvS class ; there 
 are usually cold chills, pains in the 
 back and loins, loss of appetite, prostra- 
 tion of strength, nausea, and sometimes 
 vomiting ; with young children, there 
 are sometimes convulsions. About 
 forty-eight hours after these symptoms 
 set in, an eruption of hard, red pimples 
 begin to overspread the face and neck, 
 gradually extending downward over 
 the trunk and extremities. Each 
 pimple is surrounded by the peculiar 
 dull red margin termed areola, and 
 has a central depression on the top, 
 containing lymph ; at this period the 
 eruption is decidedly vesicular, but 
 it becomes afterwards pustular ; this 
 change takes place on about the fifth 
 day of its appearance, when the 
 central depression disappears, sup- 
 puration takes place, and the vessels 
 are filled with matter, which shortly 
 after oozes out and dries into a scab. 
 In about ten days this falls off", and 
 leaves a pale purple stain like a blotch, 
 which gradually fades, unless the dis- 
 ease has penetrated so deeply as to 
 destroy the tru€ skin, in which case 
 a pit, or, as it is usually called, a 
 " pock-mark," remains for life. 
 
 The primary fever of this disease 
 lessens as soon as the eruption ap- 
 pears ; but after this has left the face, 
 and travelled downward, attacking suc- 
 cessively the lower parts of the body, 
 a secondary fever sets in, which is 
 more severe than the first, and not 
 unfrequently assumes a typhoid char- 
 acter. 
 
 Small-pox may be either distinct, 
 sometimes called discreet, or confiuent: 
 in the former case, the pustules are 
 perfectly distinct from each other ; in 
 the latter, they run into each other. 
 This latter is the most dangerous form 
 of the disease, the fever being more 
 intense and rapid, and having no in- 
 
34 
 
 YOU ask! — I'll tell! 
 
 termission ; it goes ou increasing from 
 the first, and frequently, by its violence, 
 in nine or ten days so exhausts the 
 system, that coma, delirium, and death 
 ensue, preceded by convulsions, haem- 
 orrhages, bloody stools, dysentery, and 
 ali the train of symptoms which in- 
 dicate that a virulent and fatal poison 
 has entered into the circulation. 
 
 By all this it will be evident that 
 Small-pox is not a disease to be trifled 
 with. As soon as the premonitory 
 fever comes on an emetic should be 
 administered, and followed by a pur- 
 gative of a tolerably active nature ; 
 then keep the patient on spare diet 
 (certainly no meat), and give plenty 
 of warm diluent drinks ; keep the 
 bowels moderately open by means of 
 saline aperients ; let the patient have 
 plenty of fresh air, and sponge the 
 skin with cool or tepid water, as may 
 be most agreeable, to diminish the 
 heat of the body. Sometimes there 
 is not energy in the system to develop 
 the pustules with sufficient rapidity; 
 in this case, nourishment and stimu- 
 lants should be given in the form of 
 broths, wine, whey, etc. ; warm or 
 mustard foot-baths should also be re- 
 sorted to, and to allay irritability, a 
 10 grain Dover's Powder may be 
 atlministercd at bedtime, or a ^ of a 
 grain of Morphine, in Camphor Mix- 
 ture, A good nourishing diet will be 
 required in the secondary stage of the 
 fever, and if it assumes a typhoid 
 character, the treatment should be 
 the same as that of typhus fever. 
 Frequently the face is much swelled, 
 ai'.d the eyelids closed ; in this case, 
 rub the latter with Olive Oil, and bathe 
 the wliole with Poppy fomentation. 
 if the throat is sore, use a gargle of 
 Honey and Vinegar, 1 tablespoonful 
 of the former, 2 of the latter, added to 
 a i pint of Water or Sage Tea. If 
 tnere is mi:ch headache, cut the hair 
 Cioce, apply mustard poultices to 
 the feet, and a spirit lotion to the 
 head • to reduce itching, apply to 
 the eruptions a liniment composed of 
 Lime water and Linseed Oil, equal 
 quantities; to check diarrhoea, give 
 
 Chalk Mixture, with 5 drops of Lauda- 
 num in each dose; if perspirationa 
 are too copious when the eruptive fever 
 has subsided, take acidulated drinks. 
 Smearing the eruptions with Mercurial 
 Ointment, or puncturing each pustule, 
 and absorbing the pus with wool or 
 cotton, has been recommended to pre] 
 vent the deep pitting which is sil 
 great a disfigurement to the face. | 
 
 There is no disease more certainly] 
 and decidedly contagious than this ; 
 after imbibing the poison, a period of 
 twelve days generally elapses before the 
 commencement of the fever, and dur- 
 ing this time no inconvenience may 
 be experienced. Besides breathing the 
 effluvia arising from a person attacked, 
 Small-pox may be communicated by 
 inoculation with the matter of its pus- 
 tules, and the resulting disease being 
 of a milder character, this method was 
 formerly much practised to guard per- 
 sons from a spontaneous attack ; since, 
 however, the introduction of Vaccina- 
 tion by Dr. Jenner, this practice has 
 been abandoned. This disease is fre- 
 quently epidemic, and the statistics of 
 its different visitations show that the 
 mortality of those attacked who have 
 not been vaccinated is 1 in 4, whilst 
 of those who have, it is not 1 in 450 : 
 a strong argument this for vaccination. 
 
 To Prevent " Pitting " in Small- 
 Pox. — The application consists of a 
 solution of india-rubber in chloro- 
 form, which is painted over the face 
 and neck when the eruption has become 
 fully developed. When the chloro- 
 form has evaporated, which it very 
 readily does, there is left a thin elastic 
 film of india-rubber over the face. 
 This the patient, feels to be rather 
 comfortable thai?btherwise, inasmuch 
 as the disagreeable itchiness, so gener- 
 ally complained of, is almost entirely 
 removed, and, what is more important, 
 " pitting," once so common, and even 
 now far from rare, is thoroughly pre- 
 vented wherever the solution has been 
 applied. 
 
 If the above remedy is not at hand, 
 paint the face twice a day with glycer- 
 ine, this will likewise prevent pitting 
 
SKIN DISEASES. 
 
 35 
 
 VACCINATION.— Whether vac- 
 cination is a protection in all cases, 
 and through life, is a question of great 
 importance. Probably the mild form 
 of vaccina does not last thi'ough life. 
 Most physiciaas advise to re-vaccinate 
 once in about seven years. 
 
 ITCH. — AH classes are liable to 
 this disease, but it is most common 
 among persons who neglect personal 
 cleanliness. This little creature {aca- 
 rus scabrei), in its natural size, is so mi- 
 nute as to be scarcely visible to the 
 naked eye. The most prominent symp- 
 tom of the disease is a constant and 
 intolerable itching ; it never comes on 
 of itself, but is always the result of 
 contact with an affected person. It 
 first shows itself in an eruption of 
 small vesicles filled with a clear wa- 
 tery fluid, occurring princiiially on the 
 hand and wrist, and in those parts 
 most exposed to friction, such as the 
 spaces between the fingers, and the 
 flexures of the joints, etc. ; after a time 
 it extends to the legs, arms, and trunk, 
 but it rarely appears on tlin face. The 
 insects are often found in the vesicles, 
 but not always; hence some have 
 doubted whether they are really the 
 cause of the disease, although it is 
 generally supposed that they are. 
 
 The Itch is never got rid of without 
 medical treatment ; but to that it will 
 always yield, provided proper cleanli- 
 ness be observed. Sulphur ia the 
 grand specific for it ; it may be applied 
 in the form of ointment, prepared as 
 follows: Flowers of Sulphur, 2 ounces; 
 Carbonate of Potash, 2 drams ; Lard, 4 
 ounces : to be rubbed well in wher- 
 ever the eruption appears, every night 
 and morning; washing it off with 
 soap and flannel, before each fresh ap- 
 plication. The most effectual plan is 
 to anoint the whole body, from the 
 nape of the neck to the soles of the 
 feet, and out to the ends of the fingers ; 
 put on socks, drawers, flannel wrapper, 
 and gloves, and so remain in bed for 
 thirty-six hours, repeating the anoint- 
 ing operation twice during that time ; 
 then take a warm bath, and wash the 
 whole person with soap and flannel. In 
 
 mild eases, a sulphureous vapor bath, 
 taken twice in twenty-four hours, with 
 soap and warm water washing, will 
 generally be sufficient. In obstinate 
 ones, it may be necessary to resort to 
 alterative aperients, a spare diet, with 
 ointment, warm baths, and a lotion, 
 made as follows : Dissolve 4 ounces of 
 Sulphate of Potash in a quart of 
 water, and add ^ ounce of Sulphuric 
 Acid; to be applied warm, with a 
 sponge, before the fire. According to 
 an announcement made to the French 
 Academy of Medicine, by M. Bonnet, 
 Benzine rubbed on the affected parts 
 will cure Itch in five minutes; the 
 patient has only to take a warm bath 
 after it, and lo ! he is clean. In 
 France, also, an ointment composed of 
 2 scruples of Naphthaline to 1 ounce of 
 Lard has been found an effectual remedy 
 for this troublesome disease ; but we 
 hold that there is nothing like sulphur. 
 
 RINGWORM has its seat in the roots 
 of the hair,and is believed to be attended 
 by the growth of parasitic fungi; its pre- 
 disposing causes are any derangement 
 of the general health from ill or undue 
 feeding, breathing impure air, drink- 
 ing bad water, uncleanly habits, scrof- 
 ula. Its immediate or exciting cause 
 is generally contact with those affected 
 with it, or using combs or hair-brushes 
 which they have used. 
 
 Treatment. — Take a piece of white 
 paper, fold it in the form of a funnel, 
 light the. wide end, and hold it so that 
 the smoke coming out of the small 
 end will come against a plate. This 
 moist black applied to the Ringworm 
 will cure it, or if this is not conven- 
 ient, apply creosote with a camel's hair 
 pencil. 
 
 Mr. Erasmus Wilson remarks, " that 
 improper food is a frequent predispos- 
 ing cause, and that he has observed it in 
 children fed too exclusively on ve^e^ 
 table diet," recommends in the waj 
 of treatment that as soon as the irrita- 
 tion appears to be subdued by sooth- 
 ing means, such as warm poultices, 
 etc., an ointment composed of 1 dram 
 of Sulphate of Zinc to 1 ounce of Sim- 
 ple Cerate, using also a Sulphate of 
 
36 
 
 YOU ask! — I'j.L TELL.! 
 
 Zinc lotion. The head, from which 
 the hair has been previously removed, 
 by shaving or close cutting, should be 
 washed with soap once a day, and 
 after being dried, anointed with Po- 
 matum so as to keep the scalp moist 
 with oleaginous matters. Dr. A. 
 Thomson says "that the application 
 which he has found most beneficial is 
 a solution of 1 dram of Nitrate of Sil- 
 ver in ^ an ounce of Diluted Nitric 
 Acid. The diseased circles, after the 
 scalp has been shaved, to be pencilled 
 over with the solution, and in ten or 
 fifteen minutes afterwards the parts 
 should be well sponged, first with 
 tepid water, and then covered with 
 pledgets of lint dipped in cold water, 
 and the evaporation diminished by 
 covering the wet linen with oiled silk." 
 He also says, " that in India an oint- 
 ment composed of a dram of Powdered 
 Nut Galls, a scruple of Sulphate of 
 Copper, and an ounce of Simple Cerate, 
 is said to prove most beneficial." 
 
 Salt Rneum— Tetter— Shingles — 
 popular names for diseases of the skin, 
 which are a variety of Herpes. 
 
 The eruption, which consists of vesi- 
 cles in distinct clusters, upon inflamed 
 bases, that extend a little beyond the 
 margin of each cluster, is generally 
 preceded by such constitutional symp- 
 toms as loss of appetite, headache, 
 cold chills, sickness, and accelerated 
 pulse. Sometimes there is heat and 
 pricking in the skin, and a sensation 
 as though hot needles were thrust into 
 it; or there may be a deep-seated pain 
 in the chest. At times, however, the 
 patient has no warning of this kind, 
 and he is first made aware of the affec- 
 tion by the appearance of red patches, 
 with small elevations, clustered to- 
 gether; these gradually enlarge, and 
 become clear and glassy, being filled 
 with a colorless lymph, which first 
 turns milky and then concretes into 
 scabs. As the crusts fall off, and the 
 eruption disappears at one part, it fre- 
 quently shows itself in the immediate 
 vicinity, and so gradually creeps all 
 over the skin ; sometimes there is a 
 free discharge and ulceration. In 
 
 some cases the clusters of eruptiou 
 begin at the loins, and extend down- 
 ward to the thighs and legs ; very 
 commonly they form a sort of band 
 round the waist, and hence, probably, 
 the name given to the disease. From 
 the twelfth to the fourteenth day is the 
 time at which the scabs, if a cluster, 
 may be expected to fall off", leaving the 
 skin beneath red and tender, with little 
 indented rings, where the vesicles have 
 been. Generally the disease runs ita 
 course in about three weeks ; it is not 
 contagious, and may attack the same 
 person more than once. Young per- 
 sons between twelve and twenty-five 
 years of age appear to be most subject 
 to this disease, which, however, some- 
 times attacks aged people. Summer 
 and autumn are the seasons when it 
 most prevails ; the cause of it is not 
 very clear ; probably it may arise from 
 sudden changes of temperature, and 
 chills when in a heated state. For 
 
 Treatment — We should recommend 
 aperients to k^eep the body gently open, 
 with a light and nutritious diet ; effer- 
 vescing draughts, made with Bicarbon- 
 ate of Potash instead of Soda ; if, as 
 is sometimes the case, there is much 
 pain, take Dover's Powder at bed- 
 time, from 5 to 10 grains, according 
 to age ; bathe the eruptions with Gou- 
 lard Water, and dress them, when dis- 
 charging, with Zinc Ointment, spread 
 upon lint ; or a compound infusion of 
 Gentian, 4 ounces, and Iodide of Po- 
 tassium, I ounce, mixed, one teaspoon- 
 ful taken after each meal, and 2 scru- 
 ples of Naphthaline and 1 ounce of 
 Lard spread on linen, and applied to 
 the diseased skin twice a day, will do 
 excellent service. Old persons gener- 
 ally require tonics to improve the gen- 
 eral health. 
 
 ERYSIPELAS. — We will first say 
 a few words as to the cause of this in- 
 flammatory affection of the skin, which 
 often commences very suddenly, and 
 spreads with a rapidity truly alarming, 
 especially when, as is often the case, it 
 first makes its appearance on the head, 
 face, or neck, and so involves some of 
 the most delicate and susceptible oj> 
 
SKIN DISEASES. 
 
 37 
 
 gans of the human frame. Vicissi- 
 tudes of cold and heat causing peculiar 
 conditions of the atmosphere, may be 
 named among the most common causes 
 of this disease, which frequently ap- 
 pears to originate in the slightest punc- 
 ture or scratch of the skin, as also from 
 wounds or sores ; it is very contagious, 
 and its appearance in a hospital ward 
 is greatly dreaded, as wounds and am- 
 putated parts which, up to the time of 
 this visitation, have been going on ex- 
 tremely well, frequently assume an in- 
 flamed, probably a gangrenous charac- 
 ter, which leads to a fatal termination 
 of the case. In a house where a con- 
 finement is taking, or is likely to take 
 place. Erysipelas should be carefully 
 guarded against, as there is undoubt- 
 edly a close connection between that 
 and child-bed fever, which is so fre- 
 quently fatal. On systems debilitated 
 by any disease, whether acute or 
 chronic, this inflammatory afiection 
 appears to seize with peculiar avidity, 
 and to spread through the tissues of the 
 skin most rapidly ; it is when extend- 
 ing beneath this that it constitutes what 
 professional men term phlegmon, mean- 
 ing literally to burn — then it is that 
 purulent matter forms, the parts slough, 
 or mortify, and gangrene ensues. No 
 unprofessional person should attempt 
 to tamper with this condition of things ; 
 there must be a free use of the lancet 
 to let out the morbid matter, and the 
 most prompt and decisive line of ac- 
 tion adopted ; if a limb is so affected, 
 or any part that can be excised, its re- 
 moval will probably be necessary to 
 give the patient a chance for life. 
 
 Among the predisposing causes of 
 Erysipelas may be also mentioned 
 want of cleanliness, insufficiency or 
 bad quality of the food, and irregu- 
 larity of living ; there may be heredi- 
 tary and constitutional predisposition, 
 and where this exists, the inflamma- 
 tion is very easily excited, strong men- 
 tal emotion, or a fit of inebriety, being 
 sometimes sufficient to bring on an at- 
 tack ; it often co-exists with or imme- 
 diately follows some fevers, in which 
 it may be presumed thac purulent 
 
 matter enters into the venous circula- 
 tion. 
 
 The symptoms of an attack are usu- 
 ally of a febrile character, such as 
 shivering, headache, furred tongue, ac- 
 celerated pulse, and often derangement 
 of the stomach for a day or two pre- 
 viously ; then there is a tingling and 
 burning sensation, with stiffness and 
 pain at some particular part, followed 
 by a discoloration of the skin, and a 
 slight elevation of the surface ; the 
 red or purplish tint is confined at first 
 to one spot, but soon extends itself, 
 and includes the limb or part affected ; 
 frequently this is the head, which, with 
 the face, becomes so swollen and dis- 
 figured that the patient cannot be re- 
 cognized ; the eyelids puff" out and en- 
 tirely close the eyes, and each avenue 
 to the senses is for a time closed. In 
 very bad cases delirium and coma come 
 on, and death ensues from effusion on 
 the brain ; sometimes the patient dies 
 from suffocation, the glottis being 
 closed, on account of the internal 
 swelling of the throat; and all this 
 may take place in a few hours, so rapid 
 is the progress of the disease. In the 
 milder forms, the patient may be tran- 
 quil ; until the swelling subsides, there 
 will be a little wandering of the mind 
 probably, more particularly at night, 
 and uneasy restlessness from the pain 
 and inconvenience of the swelling. As 
 the redness extends from the part first 
 affected, that part becomes paler, the 
 swelling there subsides, and sometimes 
 vesicles, like those caused by a scald, 
 appear on the surface ; if the inflamma- 
 tion is merely superficial, it is neither 
 very troublesome nor dangerous ; but 
 when it becomes phlegmonous — that 
 is, dips down and affects the deeply- 
 seated tissues — there is great cause for 
 alarm ; when this is the case, the color 
 is generally very florid, the tingling and 
 the burning sensation severe, and the 
 surface hard and firm to the touch. 
 The young and sanguine are most 
 likely to be affected in this way ; those 
 of a feebler habit more commonly 
 suffer from the edematous form of the 
 disease ; in this, the parts affected are 
 
38 
 
 YOU ask! — I'll tell! 
 
 of a paler red, and softer and inelastic, 
 so that they pit on pressure. 
 
 Treatment. — Rest, mild diet, and 
 gentle laxatives, such as Salts and 
 Senna, or Rhubarb and Magnesia, to 
 subdue the fever ; then, in mild cases, 
 apply to the inflamed skin Powdered 
 Starch, Magnesia, or Arrowroot ; in 
 more severe cases, wash the surface 
 with soap and water, and well dry it, 
 then apply Caustic. To do this, moisten 
 the skin with clear water, and apply 
 Nitrate of Silver, being careful to go 
 an inch beyond the inflamed part on 
 every side, to stop the spread of the 
 inflammation. After this, a lotion of 
 Lunar Caustic, made by mixing 1 
 scruple of Nitrate of Silver in 1 ounce 
 of water, may be applied with a 
 camel's hair brush over the whole in- 
 flamed surface. 
 
 The powers of the system are gen- 
 erally reduced. Tonics, such as Iron, 
 Quinine, or Wine are required. 
 
 Grubs or Worms on the face, gen- 
 erally called Acne or Spotted Acne. The 
 tumors which arise from this disease 
 occur chiefly in the face ; they contain 
 a thick, cheesy matter, which it is difii- 
 cult to get rid of, on account of its 
 consistency, and the small opening af- 
 forded for its egress. 
 
 Acne has four distinct forms of de- 
 velopment: — 1st. Simple Pimple,which 
 is its mildest form, and is almost con- 
 fined to persons between the ages of 
 fifteen and thirty, at which period of 
 life it is very prevalent. It may be 
 considered as a form of inflammation 
 set up by nature to rid the system of 
 the superfluous matter accumulated in 
 the follicles ; — first appear red spots on 
 the skin, accompanied by itching and 
 irritation ; these gradually swell into 
 unsightly pustules, which in a short 
 time discharge their contents; the in- 
 flammation then subsides, and the skin 
 resumi's its usual appearance. If pro- 
 per attention is not paid to these pim- 
 ples, and dirt is suffered to get into them, 
 the disease assumes its second form. 
 Spotted or Maggot Pimples, on account 
 01 the little black specks, like the heads 
 of maggots, which present themselves. 
 
 When several of the follicles become 
 inflamed together, and a hardening of 
 their bases ensues, we have, thirdly, 
 Stone Pock, as it is commonly called ; 
 and if the pimples become very red, or 
 coppery, then it is called, fourthly, 
 Rosy-drop, Carbuncle -face, Brandy- 
 face, Copper-nose. 
 
 Treatment. — The great object is to 
 obtain a free discharge of the ofiend- 
 ing matter, and to remove the cause 
 by exciting the tissues of the skin to a 
 healthy action; hence frequent wash- 
 ing is desirable, and friction applied 
 gently, so as not to break the pustules, 
 and cause them to run one into another, 
 producing wounds difficult to heal. 
 A sponge and warm water, in which 
 has been dissolved a small quantity of 
 Bicarbonate of Soda, and afterwards a 
 soft thick towel, are the best cleansing 
 adjuncts ; and for a lotion to cool the 
 inflamed parts and allay irritation, 
 take Goulard's Extract, or Liquor of 
 Acetate of Lead, 1 dram, added to 8 
 ounces of Elder-flower, or Rose-water ; 
 or else, to the same quantity of the 
 latter, add Glycerine, ^ an ounce; 
 Chloride of Zinc, 12 grains. Dip a 
 piece of lint into either of these lotions, 
 and moisten the pustules therewith fre- 
 quently. When the disease is obsti- 
 nate, and especially if it assumes the 
 red appearance, it is well to apply Col- 
 lodion with a camel-hair brush to the 
 eruptions occasionally, and to use a 
 stronger form of the last of the above 
 lotions, with a dressing at night of 
 stimulating ointment, composed of 
 Ointment of Zinc, and of Nitrate of 
 Mercury, in the proportion of 1 dram 
 of the former to 1 ounce of the latter, 
 with 4 drops of Creosote added. Care 
 should be taken to keep up a proper 
 action of tlije liver and kidneys, that 
 the skin may have only its own work 
 to do in removing the impurities of 
 the blood. The system should be 
 strengthened by tonics, and a generous 
 but not over full diet; it is best to 
 avoid fermented liquors. The follow- 
 ing is a good mixture: — Spirit of 
 Nitric Ether, 2 drams ; Liquor of Pot- 
 ash and Ipecacuanha Wine, of each 1 
 
BRAIN AND NERVE DISEASES. 
 
 39 
 
 dr&m ; Syrup of Rhubarb, ^ au ounce ; 
 Infusion of Gentian, 7 ounces : take 
 two tablespoonfuls two or three 
 times a day, and one of the following 
 pills every second or third night : — 
 Compound Rhubarb Pill, 2 scruples ; 
 Mercurial or Blue Pill, 12 grains ; 
 make into 12 pills. 
 
 Bilious, or Sick Headache, is, 
 perhaps, the most common of any ; 
 it generally begins in the morning, 
 and is often relieved by a strong cup 
 of tea or coffee. It is caused by a de- 
 fective action of the digestive organs. 
 The pain usually commences on one 
 side of the head just over one of the 
 eyes ; if it continues long it is diffused 
 over the whole head, accompanied by 
 a sickness at the stomach, and some- 
 times vomiting, and extreme languor 
 and depression of spirits : singing in 
 the ears, dimness of sight, confusion, 
 and great restlessness, are often its 
 attendants. Evacuating the bowels, 
 either with or without medicine, re- 
 lieves the most urgent symptoms, but 
 it is generally desirable to take some 
 active aperient. On going to bed at 
 night, take a 5-grain Blue Pill, and 
 in the morning, a Seidlitz Powder. 
 Generally there will be no Headache 
 the next day, but it will probably 
 return as severe as ever in a few 
 weeks, iis recurrence in isome cases 
 being at almost regular periods. It 
 can generally be traced to some error 
 in diet, such as taking food that is 
 indigestible, or in too large quantities, 
 or stimulating drinks, with insufficient 
 exercise. Very often it arises from 
 some derangement of the biliary secre- 
 tions, either as to quantity or quality, 
 or defective assimilation, sometimes 
 from the habitual abuse of purgatives, 
 which enfeebles the tone of the ali- 
 mentary canal. " Under these latter 
 circumstances it is," as Dr. Elliott 
 observes, " a most intractable com- 
 plaint. " Very commonly a simple 
 dose of Rhubarb and Magnesia, with 
 about 30 drops of Sal Volatile, will 
 remove a common Sick Headache ; 
 but when there is nausea, and vomit- 
 ing or purging does not come sponta- 
 
 neously to remove it, the former should 
 be excited by an emetic, composed 
 of 1 grain of Tartarized Antimony 
 and 20 of Ipecacuanha, and after this 
 has acted, a Rhubarb and Blue Pill. 
 Persons subject to this kind of Head- 
 ache should carefully abstain from 
 fat meats, pastry-, butter, and rich food 
 generally. 
 
 That which we have just been 
 describing is one of the forms of Sym- 
 jyathefic Headache, sympathy with a 
 disordered stomach being the im- 
 mediate cause ; sometimes an excess 
 of alkali, at others of acid in the ali- 
 mentary canal, will produce this : in 
 the former case, a vegetable acid, 
 such as Vinegar, will afford relief; 
 in the latter case, in which there is 
 likely to be heart-burn and acid eruc- 
 tations, a dose of Sal Volatile, or of 
 Carbonate of Soda, or Potash, will be 
 the best remedy. In all these cases, 
 it seems likely that the blood circulat- 
 ing in the brain is both mechanically 
 and chemically affected by the defec- 
 tive action of the assimilative and 
 secretive organs of the stomach. We 
 sometimes finfJ'thatthe postponement 
 of the customary evacuation of the 
 bowels, for ever so short a time, will 
 cause a Sympathetic Headache, and 
 that this will be relieved directly the 
 evacuation has taken place — a clear 
 proof of the intimate connection there 
 is between the head and the 
 stomach. 
 
 Congestive Headache. — So called 
 because it proceeds from a congested 
 state of the vessels of the brain ; 
 arising either from an over-fulness 
 of blood, or a weakness of the organ, or 
 from an excessive nervous irritability, 
 which frequently upsets the balance 
 of the circulation. Whichever of 
 these may be the case, there is nearly 
 always a dull pain over the whole 
 of. the head, which is worst at the fore 
 and hind parts. When it arises from 
 an over-loaded condition of the vessels, 
 there is usually a bloated countenance, 
 with full red eyes, and a dull inani- 
 mate expression ; here we find, on 
 inquiry, a sluggish liver, and inflam- 
 
40 
 
 YOU ask! — I'll tell! 
 
 mation of the brain, tending to apo- 
 plexy or paralysis. 
 
 Leeches to the temples, or cupping 
 on the back of the neck ; cold appli- 
 cations to the liead, with spare diet, 
 mercurials, and active aperients, will 
 be the proper treatment. 
 
 A weak brain is generally a conse- 
 quence of some long standing dis- 
 charge which has debilitated the whole 
 system, and in this condition of 
 things, if from any cause there is 
 a more than common flow of blood to 
 the brain, there will be Headache, 
 with a pale, sallow countenance, and 
 a languid pulse ; frequently swelled 
 feet, excessive fatigue on the slightest 
 exertion, with palpitation of the heart, 
 and increase of pain in the head. 
 Here measures of depletion would be 
 improper ; we must soothe and sustain 
 by means of sedatives and tonics, such 
 as Conium and Quinine, either in the 
 form of pills or mixture, as follows : — 
 Take of Extract of Conium, 24 grains. 
 Sulphate of Quinine, 12 grains, make 
 into 12 pills and give 1 three times a 
 day, or Sulphate of Quinine, 12 
 grains, Sulphuric Acid, diluted, 12 
 minims. Tincture of Conium, 2 drams. 
 Infusion of Gentian, 6 ounces ; take a 
 tablespoonful three times a day. Good 
 nourishing food will be required in 
 this case, and stimulants, such as Ale 
 and Wine, in moderation. Where the 
 Headache proceeds from nervous ir- 
 ritability, the mode of treatment must 
 also be soothing and strengthening ; 
 but in this case we must avoid stimu- 
 lants as much as possible ; tonics are 
 best here, with plenty of fresh air and 
 exercise, and all that tends to invigo- 
 rate the frame. 
 
 Rheumatic Headache is com- 
 monly caused by exposure to cold, es- 
 pecially a draught of air; the pain is 
 chiefly confined to the back and front 
 of the head, and is felt most at night 
 when the patient is warm in bed ; it is 
 a remittent shitting pain, shooting 
 from point to point, following the 
 downward course of the jaw, whose 
 muscles are commonly imj)licated. 
 Take a lifjht diet, wear warm cloth- 
 
 ing, avoid exposure, wet feet, oi 
 dampness. When the local pain is 
 great, apply hot fomentations, or a 
 mustard poultice, to the back of the 
 neck. 
 
 Periodic Headache, Brow-ache, 
 Brow-ague, or Neuralgia of the 
 Head, as it is variously called, is an 
 intermitting pain, which comes on at 
 periods more or less regular, and is 
 confined to the brow. It will nearly 
 always yield to full doses of Quinine, 
 especially if combined with Conium. 
 
 Organic Headache, resulting from 
 actual disease of the head itself, is 
 rare, and when it does occur, only a 
 palliative mode of treatment can be 
 adopted. Sedatives, such as Opium 
 and Conium, may, for a time, relieve 
 the almost intolerable anguish, but 
 they will not touch the disease itself. 
 
 We have now adverted to the Bil- 
 ious or Sick Headache, sometimes 
 called the Sympathetic or Dyspeptic; 
 also to the Congestive, the Rheumatic, 
 the Periodic, and the Organic Head- 
 aches, these being the princij^al classes 
 into which Cephalagia, as it is some- 
 times called, can be divided. Let us 
 in conclusion enumerate the distinct 
 and specific causes to which pain in 
 the head maj"^ be assigned: Rheu- 
 matic Inflammation of the Pericra- 
 nium, or of the Mucous Membrane of 
 the Frontal Sinus ; Mental excite- 
 ment ; Strong or long continued im- 
 pressions upon the senses of Hearing, 
 Sight, or Smell ; Excessive Impetus of 
 Blood to the Head ; Impeded return 
 of the same ; Congestion or Inflamma- 
 tion of the Brain ; Suppression of 
 Bile, Perspiration, Urine, etc. ; Or- 
 ganic Disease of the Head ; Sympa- 
 thy with the Stomach, and Consti- 
 pation ; Frequent use of Narcotics 
 or Stimulants ; Intestinal Worms ; 
 Changes in the Atmosphere, and Neu- 
 ralgia. 
 
 Delirium Tremens is generally the 
 result of excessive and continued in- 
 dulgence in intoxicating drinks; it 
 consists of an exhausted condition of 
 the nervous system, and is accom- 
 panied with more or less of mental 
 
BEAIN AND NERVE DISEASES 
 
 41 
 
 disorder. The taking of opium for a 
 considerable period will also sometimes 
 produce this state of nervous exhaus- 
 tion, which is called Brain Fever ; the 
 French term it Delirium et mania ipotu. 
 There is a similar disease, called D. 
 Tramalicum, which sometimes occurs 
 after serious accidents and operations. 
 The symptoms of Delirium Tremens 
 are great restlessness and irritation by 
 day, and by night want of sleep, or 
 uneasy slumbers, haunted by frightful 
 dreams, causing the patient often to 
 scream out in terror; the mind is 
 haunted by suspicions of those around, 
 and although generally more collected 
 than in other forms of Delirium, ap- 
 pears at times to be possessed of de- 
 mons, which torment the patient with 
 wild visions of seas of flame advancing 
 to overwhelm him, and belts and rings 
 of fire encircling him, and threatening 
 destruction ; legions of mocking spirits, 
 too, come around him ; he is tormented 
 with unquenchable thirst, and the 
 stings of a guilty conscience goad the 
 poor inebriate almost to madness ; he 
 slirieks and raves, prays and curses all 
 in the one breath ; and when he sinks 
 exhausted, finds no solace in sleep, 
 which refuses to visit his hot and ach- 
 ing eyes, and agonized and trembling 
 frame. As the disease advances, the 
 mind becomes more and more dis- 
 ordered, the temporary Delirium prob- 
 ably passes into actual insanity ; 
 then ensue convulsions, probably epi- 
 lepsy or apoplexy, leading to a death- 
 like stupor, which is but the prelude 
 to death itself. 
 
 What can be done in such a case ? 
 The treatment must, of course, be of a 
 soothing character : Opium, in full 
 doses, either in the form of Morphine 
 or Battley's Solution, should be ad- 
 ministered; if, as is sometimes the 
 case, the stomach is too irritable to re- 
 tain liquid medicine, give the Gum 
 Opium, in a pill, a grain and a half as 
 a first dose, to be followed by half-grain 
 doses every hour or so ; a drop of 
 Creosote on a lump of sugar, may also 
 be given, to stay the sickness, or an 
 effervescing draught with a drop of 
 
 Hydrocyanic Acid in it. As the liver 
 is generally more or less affected in 
 this disease, a little Calomel should 
 be got down, about three grains placed 
 on the tongue, if pills cannot be taken ; 
 if they can, make six with the above 
 quantity of Calomel and half a dram 
 of compound Colocynth pill ; take two 
 first, and one every two hours after, 
 until they operate. Some recommend 
 combining the Opium with these ; if 
 this is done, it is best to add a grain 
 and a half of Morphine to the above 
 formula. 
 
 If these efforts are successful, and 
 the nervous excitement is subdued, 
 there will be great prostration of 
 strength ; the great object will then be 
 to restore the tone of the stomach, and 
 to enable the patient to overcome that 
 craving for alcoholic stimulants, which 
 is sure to send him back into the paths 
 of intemperance if it is indulged ; a 
 Bitter Infusion of Camomile is per- 
 haps the best, but Carbonate of Soda, 
 or Potash, in six or eight grain doses, 
 should be given, with a small portion 
 of alcohol, it may be Brandy mixed 
 with yolk of an egg, beaten up raw, cr 
 with arrowroot, some bitter ale, and 
 good nourishing food. 
 
 A Drunkard's Cure. — Some 
 months ago, a gentleman advertised 
 that he had discovered a sure specific 
 for the cure of drunkenness. He would 
 not divulge the secret of what com- 
 pounds he used, but ftirnished the 
 medicine at so much per bottle. He did 
 not have so many applicants for cure 
 as he expected, considering the extent 
 of the disease. In fact, the more ma- 
 lignant cases did not seem anxious for 
 relief. They rather appeared to enjoy 
 their malady. A few, however, placed 
 themselves under treatment, and some 
 were cured — whether by taking the 
 medicine or by not taking strong 
 drinks, we are not prepared to say. 
 One of the cured ones had faith in the 
 medicine, rigidly carried out the 
 directions of the doctor, and now has 
 not the least taste for intoxicating 
 drinks ; whereas, one year ago, he 
 was an inebriate, and could not get 
 
42 
 
 YOU ask! — I'll tell! 
 
 along with less than from a pint to a 
 quart of whiskey per day. 
 
 He said that he had, at some trou- 
 ble and expense, procured the recipe 
 for the preparation of the medicine, 
 which he had published for the benefit 
 of suffering humanity. It is as follows : 
 Sulphate of Iron, 5 grains ; Pep- 
 permint-water, 11 drams ; Spirit of 
 Nutmeg, 1 dram, mix in a pint of 
 water. This preparation acts as a tonic 
 and a stimulant, and so partially sup- 
 plies the place of the accustomed 
 liquor, and prevents that absolute 
 physical and moral prostration that 
 follows a sudden breaking off from the 
 use of stimulating drinks. It is to be 
 taken in quantities equal to an ordi- 
 nary dram, and as often as the desire 
 for a dram returns. 
 
 APOPLEXY. — This is depriva- 
 tion of life or motion by a sudden 
 stroke, or blow; it is one of the most 
 awful and appalling modes of sudden 
 death ; in an instant a healthful and 
 vigorous man is smitten down — one 
 who has exhibited no signs of disease 
 —who has perhaps received no pre- 
 monitory warning, lies before us mo- 
 tionless and stark. 
 
 Apoplexy may be either cerebral, 
 proceeding from congestion or rupture 
 of the brain, or pulmonary, proceeding 
 from haemorrhage into the parenchyma 
 of the lungs. The first is its more 
 common form. 
 
 The causes of Apoplexy are either 
 predisDosing or exciting ; among the 
 first may be named — 1 st. Sex : men are 
 more liable to it than women, because 
 they are more subject to its exciting 
 causes. — 2d, Age: it is very rare in child- 
 hood, rare also in youth, most common 
 between the ages of forty and seventy, 
 rare much beyond the latter age. — 3d, 
 Bodily conformation : the man of san- 
 guine and plethoric temjierament, with 
 large head, short neck, and full chest, 
 is most liable to its attack, although 
 one of the opposite state and condition 
 of system is sometimes smitten down 
 by it. — 4th, Mode of Life: persons of 
 sedentary habits, who live luxuriously, 
 are its frequent victims. — 5th, Sup- 
 
 pression of Evacuations or Eruptions, aa 
 the piles, perspiration, healing of a 
 seton, or a wound. — 6th, Mental 
 Anxiety: such as a long continuance 
 of harassing fears, business perplexi- 
 ties, grief, or any violent emotion, or 
 passions. All these are predisposing 
 causes of Apoplexy, to which it has 
 been said that the studious are more 
 liable than others ; but this is an error, 
 as the history of lawyers, judges, and 
 philosophers, ancient and modern, is 
 sufficient to show. Persons of advanced 
 age, who take rich and stimulating 
 diet in more than sufficient quantity, 
 and whose intellectual faculties are ex- 
 ercised but little, are those most 
 frequently carried off by this embodi- 
 ment of the Greek idea of the 
 "skeleton at a feast." The most 
 powerful exciting causes of Apoplexy, 
 then, are intemperance, whether in 
 eating or drinking, as well as violent 
 exertions of the mind and body; what- 
 ever, in short, tends to determine the 
 blood Avith an undue impetus to the 
 brain, or impedes its return from it, is 
 an invitation to this dreadful destroyer 
 to step in and arrest the vital current 
 in its flow, as the breath of frost stays 
 the water of the river. 
 
 Treatment. — This, of course, must 
 vary considerably, in accordance with 
 the pathological condition of the brain 
 of the person attacked, and with other 
 circumstances which only those accus- 
 tomed to the treatment of disease can 
 judge of The immediate measures to 
 be adopted when a fit of Apoplexy 
 comes on, which may be known by the 
 patient falling down in a state of in- 
 sensibility or stupor, out of Avhich it is 
 impossible to rouse him by any of the 
 ordinary means; the face is generally 
 flushed, the breathing diflicult and 
 stertorous, the upper lip-margin ia 
 projected at each expiration, the veins 
 of the head and temples protrude as 
 though overfilled, the skin is covered 
 with perspiration, and the eyes are 
 fixed and bloodshot: sometimes, how- 
 ever, the face is pale, with a look of 
 misery and dejection, and the pulse, in- 
 stead of being full and hard, is weak 
 
BRAIN AND NERVE DISEASES. 
 
 43 
 
 and intermitting ; in the former case, as 
 soon as the patient has been placed in a 
 sitting position, with the legs depend- 
 ing, everything about his neck removed, 
 and the air freely admitted, a vein 
 should be opened in the neck, or arm, 
 and the blood allowed to flow until the 
 pulse is greatly reduced; a pallor in 
 the face, and a generally relaxed state 
 of the muscle, shows that fainting is 
 about to ensue : In the latter case it is 
 always necessary to relieve the neck 
 from all pressure, to place the body 
 upright and admit air — but beyond 
 this the treatment must be different; 
 coll water should be dashed in the 
 face, strong spirits of Ammonia ap- 
 plied to the nostrils, and the feet 
 placed in a warm bath, Avith a little 
 mustard, and every means taken to 
 amuse the patient from his state of 
 lethargy. As soon as this is so far ef- 
 fected that he can swallow, give 2 dram 
 of Aromatic Spirits of Ammonia in 1^ 
 ounces of Camphor Mixture, as a stim- 
 ulant draught ; but it is only when the 
 pulse is feeble and fluttering that the 
 stimulant may be administered; this 
 is the exceptional case of Apoplexy. 
 Most commonly the symptoms are 
 those first described, and if relieved at 
 all it must be by free bleeding, and 
 other measures of depletion. Purga- 
 tives must be got down soon as possible; 
 10 grains of Calomel placed on the 
 tongue, and washed down with a black 
 draught, or 2 or 3 drops of Croton Oil 
 may be rubbed on the back of the 
 tongue, and a lavement composed of 2 
 tablespoonfuls of common salt, with a 
 little oil or butter, and a pint of warm 
 water ; or a tablespoouful of soft soap 
 mixed with the same quantity of warm 
 water ; or an ounce of Spirits of Tur- 
 pentine rubbed down with the yolk of 
 an egg, and a pint of thin gruel ; one 
 of these should be repeated every two 
 hours until the same decided effect is 
 pn^duced. Other means of relieving 
 the system may be taken should these 
 fail, such as blisters behind the ears to 
 the nape of the neck, or calves of the 
 legs : should the head be very hot, let 
 it be shaved, and a cold lotion be ap- 
 
 plied to it— Water and Vinegar, or Acid 
 Water, will do best. Should the attack 
 be soon after a full meal, administer 
 an emetic, a scruple of Sulphate of 
 Zinc, with a grain or two of Tartar 
 Emetic ; something like this should 
 always be given when Apoplexy 
 arises from the effects of opium or 
 spirits. Cupping on the temples, or 
 opening the temporal artery, is some- 
 times resorted to in obstinate cases, 
 and in Pulmonary Apoplexy ; after the 
 most violent symptoms are relieved 
 by copious bleeding, nauseating doses 
 of Tartar Emetic, frequently repeated, 
 or Digitalis, to reduce the action of the 
 heart, have been found useful. In all 
 cases, after the crisis of the disease is 
 over, and when the patient has become 
 convalescent, it behooves him to Hd 
 very careful, as a slight indiscretion 
 may bring on a fresh attack. 
 
 We have said that Apoplexy comes 
 without warning, but this is not 
 strictly true. However sudden the at- 
 tack itself may be there are certain 
 premonitory symptoms which no pru- 
 dent man will disregard : among these 
 may be named, a sense of fulness in 
 the veins of the head, and a feeling of 
 pressure in the head itself, with occa- 
 sional darting pains, giddiness, ver- 
 tigo, partial loss of memory, and the 
 powers of vision and of speech ; numb- 
 ness of the extremities, drowsiness, and 
 a dread of falling down; irregularity 
 in the action of the bowels, and invol- 
 untary passage of urine. These all in- 
 dicate that some internal mischief is 
 going on, and if their warning is at- 
 tended to the threatened attack may, 
 perhaps, be avoided. Persons, whose 
 full habits of body and modes of life 
 predispose them to this disease, should, 
 when such warnings reach them, live 
 sparingly, avoid stimulants, especially 
 fermented and spirituous liquors, take 
 regular and moderate exercise, sleep 
 on a firm pillow with the head ele- 
 vated, and nothing round the neck to 
 impede the act of breathing. Keep 
 the bowels regulated by an occasional 
 dose of Colocynth and Calomel Pills, 
 and saline purgatives. Those of a 
 
44 
 
 YOU ask! — I'll tell! 
 
 spare habit should take light, al- 
 though nourishing, diet, a little beer 
 or wine, if they have been accustomed 
 to it, and it does not affect the head ; 
 spirituous liquors and hot spices 
 should be avoided, and great bodily 
 fatigue or nervous excitement of any 
 kind. 
 
 PARALYSIS— The total loss or 
 diminutiof. cf motion, or sensation, or 
 both, in any part; it is termed and 
 often called Pahy. There are several 
 kinds of palsy or paralysis, such as 
 the Paralysis agitans ; the Shaking, or 
 a« it is sometimes called, from the pe- 
 culiarity of the patient's gait, the 
 Dancing Palsy ; Hemiphlegia, when one 
 side of the body only is smitten ; and 
 Paraphlegia, when it is the lower half 
 which is more or less deprived of its 
 nervous power; but in all cases it is 
 the brain which is the seat of dis- 
 order ; and if this is confined to one 
 of its hemispheres, the attack, if it 
 does not include both sides, is most 
 likely to fall on the opposite side of 
 the body. The rupture of a vessel in 
 the brain is one of the most common 
 causes of Paralysis, and this may occur 
 without there being any decided apo- 
 plectic symptoms; a sKght transient 
 faiatness and confusion of ideas may 
 precede the attack, or it may come on 
 during sleep, so that the patient may 
 only be made aware that he is para- 
 lyzed by his inability to speak plainly, 
 or to move a limb or one side of his 
 body. Sometimes the attack is grad- 
 uid, and occupies a considerable time 
 — days, weeks, and even months 
 elapse before the loss of nervous en- 
 erj^y becomes complete ; and this help- 
 lessDess may be produced by a succes- 
 sion of sligiit shocks, as it were, or by 
 the gradual stealing on of an appa- 
 rently torpid condition ; this latter is 
 more commonly the case when the dis- 
 ease arises from a decided state of gen- 
 eral debility, which in time involves 
 the brain, until the structure gives 
 way, and softening is the consequence. 
 Literary men, ana all who have much 
 head work, are especially liable to 
 that condition of the brain which 
 
 causes Paralysis, and so are hard 
 drinkers, and others whose live.i or 
 habits necessitate a frequent state 
 of cerebral excitement ; with such the 
 progress of the disease is probably 
 rapid ; if of full habit, they will, it is 
 likely, die quickly of apoplexy ; if of 
 spare, they will sink into a state of 
 mental and bodily imbecility; in 
 either case they may be subject to epi- 
 leptic fits. 
 
 It is all nonsense to talk of a cure 
 of Paralysis. Palliatives may be tried, 
 and, in some cases, with a certain 
 measure of success. There may be a 
 partial restoration of power to the 
 helpless leg or arm ; the sjieech may 
 become less thick, and the face less 
 perceptibly drawn on one side; but 
 we never yet saw a case of complete 
 recovery, nor one in which there was 
 not, sooner or later, a renewal of the 
 attack. True, some paralyzed persons 
 live to a good old age, and are enabled 
 to enjoy themselves and perform the 
 duties allotted to them ; but seldom, if 
 ever, do they become like unto their 
 former selves; there is a little drag- 
 ging of the foot in walking, the hand 
 cannot grasp so tightly, nor the arm 
 be lifted so quickly and readily in obe- 
 dience to the will as formerly; there 
 will, also, probably be a little hesi- 
 tancy or thickness of speech, and the 
 two sides of the face will not quite 
 correspond. 
 
 In the above observations we have 
 already hinted at some of the causes of 
 this seizure, one of the chief being 
 pressure upon or disease of the braiu 
 or spinal cord. When confined to the 
 lower part of the body, there may be 
 reason to believe that the defect of 
 power is in some cases but functional ; 
 in this case the cause may be long ex- 
 posure of the lower limbs to wet and 
 cold, self abuse, excessive indulgence 
 in venery, inflammation of the bowels 
 or kidneys, effusion in the spinal cord 
 from a blow or burn or other injury; 
 disease of the womb or of the urethra 
 may also give rise to it. Palsy of 
 either of the limbs may be caused 
 by pressure, and general Palsy by 
 
BRAIN AND NEEVE DISEASES. 
 
 45 
 
 the action of lead or mercury upon 
 the system ; therefore those who work 
 in these metals are peculiarly liable to 
 be so aflFected, such as button-gilders, 
 glass silverers, plumbers, etc. 
 
 The most dangerous form of this 
 kind is when it affects the muscles of 
 respiration, in which case it rapidly 
 proves fatal. Among the premonitory 
 symptoms of Paralysis may be named 
 headache, confusion of ideas, loss of 
 memory, impaired vision, drowsiness 
 and partial stupor, with, frequently, 
 numbness and pricking or tingling 
 sensation in the limb or part about to 
 be attacked. With persons of a full 
 habit, there will be heat and flushings 
 in the face, and most of the signs of 
 an approaching fit of apoplexy ; then 
 follows indistinct articulation, loss of 
 power, and the other marked and un- 
 mistakable indications of an actual 
 attack. 
 
 The proper treatment, in the case of 
 a patient of a full habit, will be bleed- 
 ing and cupping in the neck and 
 strong purgatives, about 5 grains of 
 Calomel, followed by Senna Mixture, 
 or Croton Oil Pills, every four hours, 
 until they operate freely ; when there 
 is faintness and confusion of intellect, 
 give a teaspoonful of Sal Volatile in a 
 glass of water, and repeat it in an hour 
 if required ; no alcoholic stimulant 
 must be administered ; put the feet 
 and legs in a hot mustard bath, and 
 place the patient in a warm bed, with 
 the head and shoulders well raised. 
 Follow up the cupping in the neck 
 with a blister, and after that put in a 
 seton if required; after they have once 
 acted well, keep the bowels gently 
 open with Rhubarb or Castor Oil ; let 
 the diet be spare, and the quietude of 
 the patient as perfect as possible. 
 After the acute stage of the disease 
 has passed, local stimulants should be 
 used, and the affected parts well 
 rubbed with the hand, or a flesh-brush. 
 Electricity and Galvanism may also 
 be employed, where there is no reason to 
 suspect structural disorganization. In 
 paraphlegia it is ofteu very difficult to 
 get the bladder to act • and, when it 
 
 does, the urine flows from it involun- 
 tarily ; great attention should be paid 
 to this, and stimulant diuretics given; 
 the Tincture of Cantharides in J dram 
 doses is, perhaps, the best that can be 
 used. 
 
 In some cases, much relief has been 
 afforded by the use of Sulphur Baths 
 and Chalybeate Waters. Mercury, 
 which is strongly recommended by 
 some, is but a doubtful remedy. 
 Strychnia has proved serviceable, but 
 should only be given under medi- 
 cal superintendence. Repeated moxae 
 along the course of the spine, and 
 small blister on the insides of the 
 legs and thighs are recommended by 
 Dr. Graves. 
 
 In Palsy of the face, if it is caused 
 by a blow, a few leeches behind the 
 ear, and at the angle of the jaw, may 
 prove beneficial ; if cold is the cause, 
 hot fomentations and stimulating lini- 
 ments should be applied; as also in 
 Palsy of the hands, fingers, or other 
 extremities, with Electro-Magnetism, 
 persevered in for a considerable time. 
 In all cases of Chronic Paralysis, it 
 should be borne in mind that the ner- 
 vous system requires arousing and 
 stimulating to a due performance of 
 the functions necessary to life ; in 
 nearly all there is a sluggish action of 
 the bowels, which are often obsti- 
 nately constipated, and require the 
 strongest purgatives to keep them at 
 all open ; it is sometimes better to em- 
 ploy enemas, than continue giving 
 drastic medicines. The paralytic pa- 
 tient frequently enjoys pretty good 
 general health, and eats largely, and 
 this increases the above difficulty, es- 
 pecially if it be a heavy person, with 
 little power of self-movement. When 
 confined entirely to bed, sores and 
 sloughing ulcers are not uncommon — 
 (an air or water bed greatly obviates 
 the danger of them.) 
 
 SUNSTROKE is an affection of the 
 Brain, caused by the rays of the sun 
 striking upon the head. It frequently 
 begins with headache and dizziness, 
 and the patient falls senseless. — Take 
 the patient into the shade, apply cold 
 
46 
 
 YOU ASK 
 
 I'LL TELL! 
 
 water to the head, and proceed as di- 
 rected for Apoplexy. 
 
 HYDROPHOBIA —This is the well 
 known canine or dog madness, whose 
 chief symptoms are spasmodic con- 
 tractions of the larynx, preventing the 
 patient, although thirsty, from swal- 
 lowing any kind of liquid ; one of the 
 most dreadful and fatal visitations 
 that can affect humanity. It has been 
 known to medical writers from the 
 days of Hippocrates downwards, and 
 described under a great variety of 
 names, all having reference to the 
 difficulty of swallowing, or to the 
 horrible fear which possesses the pa- 
 tient, as expressed in the old names 
 aero-phobia and panto-phobia, dread of 
 air, and dread of all things. It is 
 generally distinguished as Rabiosa, 
 with madness, and sine rabie, without 
 madness. From Dr. Watson's " Lec- 
 tures" we copy the following descrip- 
 tion of this fearful malady, which in 
 man is produced by inoculation with 
 the saliva of an animal, generally a 
 dog, infected with it. When a person 
 has been bitten by a rabid animal, the 
 wound, if treated in the ordinary 
 manner, will generally heal readily 
 enough; but "after an uncertain in- 
 terval, which lies for the most part be- 
 tween six weeks and eighteen months, 
 the following symptoms begin to be 
 noticeable. The patient experiences 
 pain, or some uneasy or unnatural 
 sensation in the situation of the bite. 
 If it becomes healed up, the scar tin- 
 gles or aches, or feels cold or stiff, or 
 numb; sometimes it becomes visibly 
 red, swollen, or livid. The pain or 
 uneasiness extends from the sore or 
 scars toward the central parts of the 
 body. Very soon after this renewal 
 of local irritation, — within a few 
 hours, perhaps, but certainly within 
 a very few days, during which the 
 patient feels ill and uncomfortable, — 
 th'. specific constitutional symptoms 
 bcjiin ; he is hurried and irritable ; 
 speaks of pain and stiffness, perhaps 
 about his neck and throat ; unexpect- 
 edly he finds himself unable to swal- 
 low fluid.^, and every attempt to do so 
 
 brings oii a paroxysm of choking and 
 sobbing, of a very distressful kind to 
 behold ; and this continues for two or 
 three days, till the patient dies ex- 
 hausted." 
 
 Does it follow, then, that all persons 
 bitten by a rabid dog or other animal, 
 must die ? is there no hope for thesn ? 
 assuredly we would not promulgate 
 such a doctrine as this. In the first 
 place, a very small proportion of those 
 who are so bitten have the disease at 
 all ; and this partial immunity has 
 sufficed to establish a false reputation 
 for many of the nostrums vaunted as 
 infallible remedies. If the bitten per- 
 son becomes not mad, the nostrum has 
 saved him ; if he dies raving, it has 
 not been rightly administered, and so 
 the faith of believers remains un- 
 shaken, and quackery is triumphant. 
 It has been calculated that the pro- 
 portion of persons bitten who suffer 
 from the disease is about one in twen- 
 ty-five. 
 
 Treatment. — As no positive cure has 
 been discovered for this terrible dis- 
 ease, all efforts must be merely pre- 
 ventive; directly the bite has taken 
 place, a free excision of the wound 
 should be made, taking care that every 
 particle of flesh that the saliva has 
 touched be removed ; then thoroughly 
 wash the wound with tepid water, keep- 
 ing up this application for a consider- 
 able time : some recommend stimu- 
 lating dressings to the part, but the 
 advisability of tliis is very question- 
 able; better to let the wound heal 
 than to keep the system in a state of 
 irritation. If there is any doubt about 
 the poison being all removed, a strong 
 solution of Lunar Caustic should be ap- 
 plied, or the Caustic itself; this is aa 
 likely to be as effective as the actual 
 cautery, which some recommend. Mr. 
 Youatt says he never saw the Lunar 
 Caustic fail, and it may be used at 
 any time before the disease manifests 
 itself, although the longer it is delay- 
 ed the less chance there is of success. 
 
 St. Vitus's Dance. — This distres- 
 sing malady is characterized by gro- 
 tesque jerks of the body, etc., result- 
 
BRAIN AND NEBVE DISEASES. 
 
 47 
 
 ing from the futile efforts of the will 
 to restrain the involuntary muscles ; 
 in the convulsions the flexor and ex- 
 tensor muscles internally are alter- 
 nately in strong action. 
 
 Treatment. — Eemove all causes of 
 excitement, anger, or fear. Let books 
 and study be forbidden, and require 
 some sort of cheerful outdoor exercise 
 daily. Eegulate the diet; let it be 
 plain and nutritious, but not stimu- 
 lating ; let the bowels be kept in order 
 by some gentle physic. The shower- 
 or sponge-bath should be used daily, 
 and for the nervous system, 24 grains 
 of Iron by Hydrogen, 1 grain of Sul- 
 
 Shate of Morphia, 5 grains Extract of 
 Tux Vomica ; mix and make 30 pills, 
 and take 1 pill twice a day. 
 
 NEURALGIA. — A painful affec- 
 tion of the nerves : when it occurs in 
 those of the face it is termed /ace-a«7Me 
 or tic-doloreux ; when it affects the 
 great nerve of the leg, it is called 
 sciatica : other parts, such as the 
 fingers, the chest, the abdomen, etc., 
 are also liable to this agonizing pain, 
 occ of the most severe and wearing to 
 which the human frame is liable ; the 
 exact nature of it is not very clear; 
 that is to say, the origin of the disease, 
 for although its immediate seat is a 
 nerve, or set of nerves, yet there must 
 be some originating cause. It can fre- 
 quently be traced to some decay, or 
 diseased growth of the bone about 
 those parts through which the nerves 
 pass ; and in some severe cases it has 
 been found to depend upon the irrita- 
 tion caused by foreign bodies acting 
 upon those highly sensitive organs. 
 The only symptom of Neuralgia, gener- 
 ally, is a violent darting and plunging 
 pain, which comes on in paroxysms ; 
 except in very severe and protracted 
 cases, there is no outward redness nor 
 swelling to mark the seat of the pain, 
 neither is there usually constitutional 
 derangement, other than that which 
 may be caused by want of rest, and the 
 extreme agony of the suffering while it 
 lasts, which may be from one to two 
 or three hours, or even more, but it is 
 not commonly so long. Tenderness and 
 
 swelling of the part sometimes occurs, 
 where there has been a frequent recur- 
 rence and long continuance of the pain, 
 which leaves the patient, in most cases, 
 as suddenly as it comes on ; its periodic 
 returns and remissions, and absence of 
 inflammatory symptoms, are distinc- 
 tive marks of the disease. Among its 
 exciting causes, we may .xention ex- 
 posure to damp aud cold, especially if 
 combined with malaria; and to these 
 influences a person with a debilitated 
 constitution will be more subject than 
 another. Anxiety of mind will some- 
 times bring it on, and so will a disor- 
 dered state of the stomach, more par- 
 ticularly a state in which there is too 
 much acid. 
 
 As for treatment, that of course must 
 depend upon the cause ; if it is a de- 
 cayed tooth, which, by its exposure of 
 the nerve to the action of the atmos- 
 phere, sets up this pain, it should be at 
 once removed, as there will be little 
 peace for the patient until it is : if co- 
 existent with Neuralgia there is a dis- 
 ordered stomach, suspicion should at 
 once point thereto, and efforts should 
 be made to correct the disorder there. 
 If the patient is living in a moist, low 
 situation, he should at once be removed 
 to a higher level, and a dry gravelly 
 soil. Tonics, such as Quinine, and 
 Iron, should be given, and a tolerably 
 generous diet, but without excess of 
 any kind. In facial Neuralgia, blisters 
 behind the ears, or at the back of the 
 neck, have been found serviceable ; 
 and, if the course of the nerve which 
 appears to be the seat of mischief can 
 be traced, a Belladonna plaster, or a 
 piece of rag soaked in Laudanum and 
 laid along it, will sometimes give relirf; 
 80 will hot fomentations of Poppies 
 and Camomiles, or Bran Poultices 
 sprinkled with Turpentine. In very 
 severe cases i of a grain of Morphine 
 may be given to deaden the nervous 
 sensibility, and induce sleep, which 
 the patient is often deprived of at night, 
 the pain coming on as soon as he gets 
 warm in bed. Sir Charles Bell's remedy 
 for obstinate cases of Neuralgia, was 
 1 or 2 drops of Croton Oil, mixed with 
 
48 
 
 YOU ask! — i'll tell! 
 
 1 dram of Compound Colocynth Pill, 
 divide into 12. Weakly persons, how- 
 ever, must not venture upon taking 
 this powerful remedy. 
 
 An application of Chloroform on 
 lint has sometimes proved very ef- 
 fectual in relieving severe Neuralgic 
 pains, and so has an ointment com- 
 posed of Lard and Veratrine, in the 
 proportion of 6 grains to the ounce. 
 
 A mixture of Chloroform and 
 Aconite has been recommended for 
 facial Neuralgia, the form of prepara- 
 tion being 2 parts of Spirits of Wine, 
 or Eau de Cologne, 1 of Chloroform, 
 and 1 of Tincture of Aconite, to be 
 applied to the gums of the side affect- 
 ed, by means of a finger covered with 
 a piece of lint, or soft linen, and 
 rubbed along them; the danger of drop- 
 ping any into the mouth being thus 
 avoided. When the pain is connected 
 with some organic disease, as a de- 
 cayed tooth, or chronic inflammation 
 of the gums, or of the sockets, or 
 superficial necrosis (,f the bone, sub- 
 stitute Tincture of Iodine for the 
 spirit in the above formula. We 
 would caution our readers strongly 
 against the careless inhalation of Chlo- 
 roform as a remedy for Neuralgia, 
 which appears to be growing into 
 practice ; several deaths have resulted 
 from it, the method being to pour :» 
 little on a pocket-handkerchief, with- 
 out much regard to quantity, and hold 
 it to the mouth until the required in- 
 sensibility is produced. This remedy 
 should never be administered except 
 under the supervision of the medical 
 adviser. 
 
 Persons at all liable to this painful 
 affection, should be extremely careful 
 not to expose themselves to wet or 
 cold ; above all, not to sit in draughts, 
 a very slight cause will often bring it 
 on when there is the least tendency 
 to it. 
 
 Hiccough or Hiccup. Of this com- 
 pound word it has been suggested that 
 the first syllable, hie, may have refer- 
 ence to hitch or catch; hiccup is the gen- 
 eral pronunciation. This is a convulsive 
 catcu of the respiratory muscles, caus- 
 
 ing spasmodic contraction of the dia- 
 phragm, with a partial closure of the 
 larynx ; generally, it is but trivial and 
 transient, causing no permanent in- 
 convenience ; but, sometimes, when it 
 occurs in the latter stages of acute dis- 
 ease, it is very alarming, indicating a 
 giving way of the nervous system. 
 
 Young females of an hysterical ten- 
 dency sometimes suffer from obstinate 
 Hiccough. We have known it to con- 
 tinue for weeks with butlittle cessation, 
 except during the hours of sleep, and, 
 occasionally, breaking in upon them. 
 Long fasting, or the sudden introduc- 
 tion of some strong stimulant into the 
 stomach, will often cause a common 
 Hiccough, for which cold wiiter, contin- 
 ually sipped and swallowed, will often 
 prove a remedy, but nothing is so 
 likely to remove it as strong excite- 
 ment of the mind. Acupunctuation has 
 been recommended as a remedy, but 
 we have never seen it tried, and much 
 question the desirability of its appli- 
 cation. Most antispasmodic medicines 
 are likely to be of service, and we have 
 seen the following given with good ef- 
 fect : — Carbonate of Soda, 1 dram ; 
 Sulphuric Ether, 3 drams ; Tincture of 
 Ginger, 2 drams ; Tincture of Gentian, 
 4 drams ; Camphor Mixture, sufficient 
 to make 8 ounces. Take two table- 
 spoonfuls every two or three hours. 
 Sometimes hot applications to the up- 
 per part of the chest and the throat 
 will relieve the symptoms ; but, if all 
 these should fail, a surgeon had better 
 be consulted, especially if ihe patient 
 is in a weak state. 
 
 The simple form of Hiccough is 
 readily cured by taking a teaspoonful 
 of Carbonate of Soda in a little cold 
 water. 
 
 FAINTING. — This is a state of 
 total or partial unconsciousness, oc- 
 casioned by diminished action of the 
 heart, causing a less rapid circulation 
 of blood through the brain. The 
 causes of it are various, and some- 
 times very peculiar, such as a particu- 
 lar smell ; that of a rose, for instance, 
 haj been known to occasion it ; certain 
 objects presented to the sight; sur- 
 
BRAIN AND NERVE DISEASES. 
 
 40 
 
 prise, joy, fear, or any sudden emo- 
 tions ; loss of blood, or anything which 
 tends to debilitate the system by di- 
 minishing the vital energy. 
 
 The first sensation of fainting to the 
 patient himself is generally a singing 
 in the ears, then the sight becomes 
 confused, and all the senses deadened ; 
 a clammy sweat breaks out over the 
 person, the countenance becomes dead- 
 ly pale, and the limbs refuse to sup- 
 port the weight of the body, which 
 sinks to the earth as helpless and 
 motionless as a corpse; indeed, the 
 condition so closely resembles that of 
 death, that it is diflBcult to distinguish 
 it therefrom. This is a complete faint ; 
 frequently the fits are only partial and 
 very limited in duration ; but whether 
 so or not, the best treatment is to place 
 the patient in an horizontal position ; 
 free the face, neck, and upper part of 
 the chest from all incumbrances ; let 
 the fresh air play freely upon them, 
 and sprinkle the former with cold' 
 water ; holding to the nostrils from 
 time to time some volatile stimulant, 
 such as Hartshorn or Ammonia; as 
 soon as swallowing can be accomplish- 
 ed, administer about 30 drops of 
 Spirits of Wine,or Sal Volatile,in water. 
 Persons subject to fainting should 
 not go into crowded rooms where the 
 air is bad, should not become excited, 
 or wear light clothing. Cold bathing, 
 a nutritious but not a stimulating diet, 
 and vegetable tonics, will help to cure 
 the tendency. 
 
 NIGHTMARE.— A sense of weight 
 and oppression at the chest, felt at 
 night, and generally preceded by a 
 frightful dream, in which the sleeper 
 fancies himself on the edge of a preci- 
 pice, or struggling for his life with 
 some enemy in the form of a fiend or 
 dreadful beast, from which he makes 
 desperate but fruitless efibrts to escape. 
 The cause is, generally, indigestion; 
 it may be owing to distension of the 
 stomach by flatulency, or lying in a 
 cramped and uneasy position ; some- 
 times it is occasioned by great mental 
 disquietude or irritation, or over fa- 
 tigue. The best remedies are plenty 
 
 of outdoor exercise, a well regulated 
 diet, light suppers, taken early in the 
 evening, and no studying for an hour 
 or two before retiring. Avoid costive- 
 ness, lie on your side, and do not raise 
 the hands above the head. Shaking a 
 person while suffering from Nightmare- 
 will waken them out of it. 
 
 Somnambulism, or Sleep-walking'. 
 — It is not very uncommon for persons' 
 to fall into this curious state, whichi 
 appears to be one between waking ancJ 
 sleeping. It is one of those psycholo- 
 gical phenomena which, like mesmer- 
 ism, is as yet very imperfectly under- 
 stood. Somnambulists are thought by 
 some to be endued with a kind of 
 clairvoyance, or inner sight, which is 
 diffused over the whole body, but is 
 especially seated at the epigastrium 
 and the finger-ends. Notwithstanding 
 which, however, the sleep-walker is 
 liable to dangerous falls, and other ac- 
 cidents ; it is, therefore, necessary that 
 he should be carefully watched and 
 guarded ; above all, he should be never 
 rudely nor suddenly disturbed when 
 in this state, as a fright or shock of 
 any kind may be attended with very 
 serious results. 
 
 As a preventive, wind once or twice 
 around the patient's leg, on retiring, a 
 thin, flexible copper wire, long enough 
 to reach the floor ; or, a copper chain 
 of No. 8 wire, three or four feet long, 
 with one end of it held in the hand 
 and the other end passed to the floor, 
 is a more convenient application, and 
 quite as effectual. It will also some- 
 times prove valuable in inducing sleep 
 to those who are nervous and wakeful. 
 The chain should be removed after 
 the patient is asleep, as too long a 
 continuance is injurious. 
 
 COLDS can scarceljr be spoken of 
 as a disease, although it is the prolific 
 source of many diseases, and a large 
 proportion of the cases which the 
 family doctor is called in to treat are 
 termed colds, under which generic 
 term, if we may so speak, are included 
 Catarrh, Influenza, bronchial affections, 
 and the incipient stages of Bronchitis. 
 As to the results of a cold, were we te 
 
60 
 
 YOU ask! — I'll tell! 
 
 particularize these, we might include 
 fevers, rheumatic atfections, and half 
 the diseases to which the flesh is heir. 
 In this climate, more especially, with 
 its sudden changes of temperature, 
 and variations in the condition of the 
 atmosphere, persons are very liable to 
 "catch cold," as it is called, and, gen- 
 erally speaking, far too little care is 
 taken to guard against this liability, 
 and the effects of a " slight cold" when 
 it is contracted. 
 
 The symptoms of a cold are familiar 
 to most j)ersons, for there are few who 
 have not experienced them ; as a gen- 
 eral rule the treatment should be 
 avoidance of exposure to out-of-door 
 atmospheric influences, unless the 
 weather be very flne and mild ; warm 
 diluent drinks and diaphoretics at night 
 to promote perspiration, with the use 
 of the foot-bath. The saying runs, 
 " feed a cold and starve a fever," but 
 this is not always the safe course ; if 
 there is an absence of febrile symp- 
 toms, which is rarely the case, a warm 
 nourishing diet may be the rule, and 
 medicines may be pretty nearly dis- 
 pensed with, but if these symptoms 
 are present the system must be re- 
 duced by low diet and aperient medi- 
 cines. A high medical authority has 
 recently recommended a total abstinence 
 from liquids; he says : — " To those who 
 have the resolution to bear the feel- 
 ings of thirst /or thirty-six or forty- 
 eight hours, we can promise a pretty 
 certain and complete riddance of their 
 colds ; and, what is perhaps more im- 
 portant, a prevention of those coughs 
 which commonly succeed them." 
 
 If a cold settles on the outer covering 
 of the lungs, it becomes pneumonia, 
 inflammation of the lungs, or lung 
 fever, and in many cases carries off' the 
 strongest man to the grave within a 
 week. If cold falls upon the inner 
 covering of the lungs, it is pleurisy, 
 with its knife-like pains and its slow, 
 very slow recoveries. If a cold settles 
 in the joints, there is rheumatism with 
 its agonies of pain, and rheumatism of 
 the heart, which in an instant some- 
 times snaps asunder the cords of life 
 
 with no friendly warning. It is of the ut- 
 most i)ractical importance, then, in the 
 wintry weather, to know not so much 
 how to cure a cold as how to avoid it. 
 
 Colds always come from one cause, 
 some part of the body being colder than 
 natural for a time. If a person will keep 
 his or her feet warm always, and never 
 allow himself or herself to be chilled, 
 he or she will never take cold in a life- 
 time ; and this can only be accom- 
 plished by due care in warm clothing 
 and avoidance of drafts and exposure. 
 While multitudes of colds come from 
 cold feet, perhaps, the majority arise 
 from cooling off" too quickly after be- 
 coming a little warmer than is natural 
 from exercise or work, or from con- 
 finement to a warm apartment. 
 
 COUGH.— A convulsive effort of the 
 lungs to get relief of phlegm or other 
 matter ; it may be a symptom of Bron- 
 chitis^ or Catarrh, or Croiip, or Influ- 
 enza, or Laryngitis, or Phthisis, or 
 Pleurisy, or Pneumonia, or Relaxed 
 Uvula, also Whooping- Cough. 
 
 We can here lay down but a few 
 general principles with regard to the 
 treatment of simple cough without ref- 
 erence to the peculiar disease of which 
 it may be symptomatic ; and first let 
 us observe that it may be either what is 
 properly, as well as medically, termed 
 dry or moist. In the former case. Opi- 
 um and its preparations are advisable ; 
 in the latter they should not be used ; 
 the irritation will be best allayed by 
 Henbane or Hemlock, either the Tinc- 
 ture or Extract, with demulcents, as 
 Barley-water, Linseed-tea, etc., and 
 Liquorice, either the Root boiled, or 
 Extract ; it is well also to add i'rom 
 5 to 10 drops of Ipecacuanha Wine to 
 each dose ; inhalation also of the steam 
 from boiling water will generally be 
 found beneficial — and especially if 
 some medicinal herb, such as Hore- 
 houndor Coltsfoot, be infused in it. In 
 moist coughs, there should not be so 
 much fluid taken, and the use of de- 
 mulcents must be somewhat restricted. 
 Opiates may be administered, but not 
 too freely, either separately or in 
 cough mixtures; Paregoric Elixir, in 
 
CATARRH. 
 
 51 
 
 which the Opium is combined with 
 Benzoic Acid and Oil of Aniseed (ex- 
 pectorants), and Camphor (antispas- 
 modic), is perhaps the best form of ad- 
 ministration ; a teaspoonful in a glass 
 of water generally allays the irrita- 
 tion and frequent desire to cough 
 which arises from it. In cases where 
 there is difficulty of expectoration, 
 some such mixture as this should be 
 taken : — Compound Tincture of Cam- 
 phor, 4 drams ; Ipecacuanha Wine, and 
 Oxymel of Squills, of each 2 drams ; 
 Mucilage of Acacia, 1 ounce ; Water, 
 4 ounces : mix and take a tablespoonful 
 when the cough is troublesome ; for 
 old people 2 drams of Tincture of 
 Benzoin, commonly called Friar's Bal- 
 sam, may be added to the above ; and 
 if there should be much fever, 2 drams 
 of Sweet Spirits of Nitre. For all 
 kinds of cough, counter-irritants should 
 be applied, such as blisters and warm 
 plasters, rubbing in of stimulant oint- 
 ments, on the chest and between the 
 shoulders ; those parts also should be 
 well protected by flannels next the 
 skin, dressed hair-skin, and other con- 
 trivances of the kind. For coughs 
 which are more particularly trouble- 
 some by night, it is best to give the 
 Opium, Henbane, or Hemlock, as the 
 case may be, at bedtime, in the shape 
 of a pill ; of the extracts of either of 
 the latter, 5 grains may be given ; of 
 the first, 1 or 2 grains of the Gum, or 
 } of a grain of Morphine. A long ex- 
 perience of their efficacy among a kirge 
 number of dispensary patients enables 
 the writer to recommend, with confi- 
 dence, the following pills : — Take of 
 Compound Squill Pill, 1 dram; Ipe- 
 cacuanha Powder, and Extract of Hy- 
 oscyamus, of each ^ dram, mix and 
 make into 24 pills; take one or two 
 on going to rest. Great relief is 
 afforded by the use of a warm foot-bath 
 and warm gruel, with a 10-grain Dover's 
 Powder after the patient is in bed, then 
 plenty of covering to encourage perspi- 
 ration. Coughs should never be neg- 
 lected, they are so frequently symp- 
 tomatic of organic disease; if they do 
 not yield to simple remedies, let medi- 
 
 cal advice be sought, whether the 
 patient be old or young. 
 
 CATARRH.— An inflammation of 
 the mucous membrane of the nostrils, 
 or bronchial passages, causing an in- 
 creased afflux of the matter secreted 
 therein. There are two distinct kinds 
 of this disease, viz., cold in the head ; 
 and epidemic catarrh, commonly called 
 Influenza. 
 
 The causes are exposure to cold or 
 wet, epidemic poison, which, as the 
 result of over stimulus to the nerves, 
 produces congestion of some portion of 
 the mucous membrane, and generally, 
 more or less, of inflammatory fever in 
 the whole system. 
 
 The symptoms are a dull, heavy pain 
 in the forehead, redness of the eyes, 
 fulness and heat of the nostrils, fol- 
 lowed by the distillation of a thin 
 acrid fluid from those parts; hoarse- 
 ness, frequent sneezing, and soreness 
 of the trachea; difficulty of breathing, 
 cough, and loss of appetite, with a 
 sense of chilliness, and a general feel- 
 ing of lassitude : the pulse, towards 
 evening, becomes considerably acceler- 
 ated, and more or less of fever ensues 
 as the disease proceeds; the mucus, at 
 first, thin, colorless, and expectorated 
 with difficulty, gradually becomes 
 thicker, of a yellow color, and more 
 easily brought up ; after a few days 
 it diminishes in quantity, and soon 
 ceases altogether, if proper care be 
 taken, and the right remedies used; 
 and this brings us to the 
 
 Treatment — Which will be low diet, 
 plenty of diluents, such as Barley- 
 water or thin Gruel, acidulated with 
 a little Lemon Juice, or Cream of Tar- 
 tar; if there is much difficulty of 
 breathing, and much inflammation, 
 bleeding, general or topical, must be 
 resorted to, with diaphoretic and 
 aperient medicines, and Calomel in 3 
 grain doses ; a blister to the chest if 
 the desired relief is not afforded by 
 these means, and the promotion of 
 perspiration by Dover's Powder, 10 
 grains, at bedtime ; the use of the 
 foot-bath, warm drinks, and plenty of 
 clothes on the bed; an infusion of 
 
52 
 
 YOU ask! — I'll tell! 
 
 Linseed and Liquorice Root may be 
 given where the cough is very trouble- 
 some, and the chest sore ; and if the 
 rest is much disturbed, a draught con- 
 taining Jth of a grain of Morpliine, 2 
 drams of Liquor of Acetate of Am- 
 monia, and J a dram of Ipecacuanha 
 Wine, with an ounce of Camphor Mix- 
 ture, should be administered at bed- 
 time instead of the Dover's Powder. 
 Catarrh in children may be distin- 
 guished from measles by the mildness 
 of the febrile symptoms in the former, 
 and the absence of many characteristic 
 marks of the latter. The disease is 
 seldom attended with fatal conse- 
 quences, except in elderly persons, or 
 those far advanced in pulmonary com- 
 plaints and greatly debilitated consti- 
 tutions ; it often proves the first stage 
 of bronchitis, and commonly causes 
 great constitutional derangement, and 
 renders the system liable to the attacks 
 of other diseases. Sometimes, after it 
 has continued on a person for a longer 
 period than usual, the inflammation of 
 the mucous membrane affects that of 
 the bladder. A snuff made as follows is 
 very effectual for catarrh in the head : 
 1 dram of Crystals of Nitrate of Silver 
 dissolved in a teaspoonful of warm 
 water, and mixed with 3 drams of Ly- 
 copedium ; put in a dark place, and 
 let it dry, then rub it into a powder 
 with the finger : take a pinch of this 
 once a day, drawing it up the nostrils 
 well into the head. 
 
 TEETH.— True, bony teeth are found 
 only in the higher or vertebrated ani- 
 mals : there are three kinds. Molars, 
 Bicuspids, and Cuspids. The follow- 
 ing cut exhibits more clearly. 
 
 These three sorts of Teeth, which 
 we may call grinders, tearers, and cut- 
 ters, represent three classes of Teeth 
 
 among the lower animals ; that man 
 has them all we may take as an evi- 
 dence that he is intended to be an om- 
 nivorous feeder. 
 
 Although the Teeth form so promi- 
 nent and distinguishing a feature of all 
 the full-grown individuals of the 
 higher forms of animals, yet most of 
 these animals, including man, are born 
 without any Teeth at all. When the 
 child is born, the jaw is covered with 
 gums, but underneath the gums are 
 little cavities in which the Teeth are 
 formed; and as they go on growing, 
 they at last press upon the gum, and 
 causing it to absorb, finally break 
 through it. This process is called den- 
 tition. It is frequently a source of dis- 
 ordered health to children, especially 
 if anything occurs to prevent the ab- 
 sorption and ready yielding of the gum 
 to the pressure of the tooth below. 
 The absence of Teeth during the pe- 
 riod of human infancy evidently indi- 
 cates that the food required at that 
 period does not need their employ- 
 ment. It is a well-known fact, that 
 the food of the infant is its mother's 
 milk ; but it is too often forgotten that, 
 till Teeth are developed. Nature does 
 not intend the child to take food that 
 requires preparation by Teeth in order 
 to its digestion. The practice of feed- 
 ing young children Avith solid food, is 
 the cause of great destruction of life; 
 and even sops should only be spar- 
 ingly administered, in cases of neces- 
 sity, till the first Teeth have ap- 
 peared. 
 
 From what we have before said, it 
 will be seen that in the adult man 
 there are thirty-two Teeth, but if we 
 examine the jaw of a child after it has 
 "cut" all its Teeth, and before it is 
 six years old, we shall find that it has 
 but twenty. Nor are these teeth in- 
 creased in number by the addition of 
 others ; but whilst this first set of 
 Teeth are performing their duties, an 
 entirely new set is growing under- 
 neath them, in precisely the same way 
 as they did at first. Gradually the 
 fangs of the first set of teeth are ab- 
 sorbed, in consequence of the pressure 
 
TEETH. 
 
 53 
 
 of those beneath, and they fall out, or 
 are easily removed, and make way for 
 the others. The order in which the 
 Teeth appear — as well as the time — 
 is subject to considerable deviations, 
 but the following periods will be found 
 to be about the time. 
 
 First, or Milk Teeth. 
 
 2 lower middle incisors, 4th to 8th month. 
 
 2 upper " 4th to 8th 
 
 4 lateral incisors, Vth to 11th 
 
 4 anterior, or 1st molars, 12th to 18th 
 
 4 eye, or canine teeth, 16th to 22d 
 
 4 back molars, 19th to 38th 
 
 ao 
 
 In some children, the whole of the 
 Teeth may be cut by the end of the 
 third year, whilst, in others, the pro- 
 cess of dentition may be prolonged to 
 the fifth year. 
 
 Order of Appearance of the permanent 
 
 Teeth. 
 
 4 first molars, one on each of 
 
 the two sides of the two 
 
 jaws, 6th to 7th year. 
 
 4 middle incisors, two in each 
 
 jaw, 7th to 8th year. 
 
 4 lateral incisors, a little later 
 
 than the last, 7th to 8th year. 
 
 4 first bicuspids, 8th to 9th 
 
 4 last bicuspids, 10th to 12th 
 
 4 eye, or canine Teeth, 11th to 13th 
 
 4 second molars, r2th to 14th 
 
 4 back molars, or wisdom Teeth, 18th to 30th 
 
 32 
 
 The irregularity of Teeth produces 
 an accumulation of tartar at their base, 
 which causes an absorption of the gum, 
 and eventually the Tooth drops out 
 without decay. These irregularities 
 arise from inattention to the Teeth, 
 during second dentition ; but if proper 
 care is taken at that period, all undue 
 growth may be guarded against. 
 
 The Teeth should be kept clean. 
 There are two sources of impurity to 
 the Teeth. The first is from a deposit 
 of tartar upon them near the gum ; 
 and the second is from portions of food 
 adhering to them after meals. The 
 accumulation of tartar is a frequent 
 source of disease in the Teeth and 
 gums, and precautions should be taken 
 to prevent its adherence to them. The 
 
 best plan is that of cleaning them with 
 the brush night and morning. Denti- 
 frices are frequently employed, and, 
 perhaps, when simple, they are of ser- 
 vice. All chemical products, how- 
 ever, should be avoided. Anything 
 which acts chemically upon the Tooth 
 will open the way to speedy decay. 
 The simplest dentifrice, and one of the 
 best, is a mixture of prepared Chalk 
 and well powdered Camphor. The 
 Chalk acts as a scouring material, 
 whilst the Camphor stimulates the 
 gums, and counteracts the decomposi- 
 tion of any small particles of food 
 that may lurk among the Teeth. 
 The purer the water that is employed 
 for washing the Teeth the better. 
 
 To cleanse away portions of food 
 adhering to the Teeth, the toothpick 
 should be used. Metallic toothpicks 
 are objectionable ; those made of bone 
 or quills are to be preferred. 
 
 When Teeth are found to be decayed, 
 immediate attention should be paid to 
 them. They more frequently indicate 
 serious derangement of the health than 
 is imagined. Where Teeth are already 
 decayed, they cannot be restored to 
 their pristine integrity, but the de- 
 cayed part may be removed, or the 
 whole Tooth may be extracted. The 
 sooner this is done the better ; for de- 
 cay has an undoubted tendency to 
 spread, and nothing is so disagreeable 
 to other people as the breath of a per- 
 son tainted with the faint odor of de- 
 composing Teeth. 
 
 Decay of the Teeth frequently cornea 
 on from long-continued indigestion, 
 from exposure to cold, from a scrofu- 
 lous habit of body, from eating and 
 drinking very hot or very cold articles 
 of diet. Now, in all diseases, preven- 
 tion is better than cure. 
 
 Persons should take care to avoid 
 those states of the system, and those 
 causes which are known to be favor- 
 able to the production of decayed 
 Teeth. 
 
 TOOTHACHE. —For this distress- 
 ing and very common malady almost 
 every one has a " sure cure," the 
 peculiarity of which is, that it does 
 
54 
 
 YOU ask! — I'll tell! 
 
 little or nothing to mitigate the an- 
 guish of the sufteier to whona it is 
 recommended, which anguish is com- 
 monly caused hy the exposure of the 
 interior pulp, containing the nerve 
 and blood -vessels, to external influ- 
 ence, by decay of the outer portion of 
 the Tooth. Among the remedies which 
 we have to suggest, as having found 
 them pretty generally successful, are 
 Creosote, Chloroform, and Laudanum ; 
 separately or in combination, they 
 may be tried all ways ; the mode of 
 application is to saturate a small piece 
 of lint or wadding, and introduce it 
 into the hollow of the Tooth, keep- 
 ing it there as long as it may be ne- 
 cessary ; should there be no available 
 hollow, put it as close as possible to the 
 seat of pain. Many of the other reme- 
 dies recommended we have known to 
 afford relief occasionally ; such as in- 
 haling the vapor from Henbane Seeds 
 put on a hot piece of metal ; chewing 
 a piece of Pellitory Koot, or using 
 the Tincture ; putting a piece of Sal 
 Prunella in the mouth and allowing 
 it to dissolve ; applying a drop or two 
 of the Oil of Cloves, or Cinnamon, 
 on lint ; or thrusting into the hollow 
 Tooth a piece of ware previously 
 dipped in strong Nitric Acid ; this 
 application, if properly made, destroys 
 the nerve, but it must be very care- 
 fully done, so that the Acid does not 
 touch the other teeth or the mouth. 
 An aching Tooth may oftentime be 
 stopped, and remain serviceable for 
 years ; but this must not be done while 
 the nerve is in an inflamed state, as in 
 this case the pressure will but increase 
 the anguish. Where a Tooth is so far 
 gone as to be very troublesome, it is 
 best to have it out ; the pain of the 
 operation is sharp, but short, while 
 the constant ache, ache, destroys alike 
 health and spirits, and unfits one for 
 all the active duties of life. 
 
 HEARING.— This word signifies 
 the faculty or sense by which sound 
 is j)erccived ; it is reckoned among our 
 external senses, its particular organ 
 being the Ear; in our article on which 
 ■we have explained how certain mo- 
 
 tions or vibrations of the air, striking 
 upon the tympanum, or drum, sa 
 excite the auditory nerve, whose fine 
 reticulations or febrillae are spread over 
 the interior of the organs, as to cause 
 them to communicate to the brain, a 
 sensation by which the mind obtains 
 the ideas awakened by the sounds. 
 All this is very wonderful, and past 
 human comprehension ; we know that 
 it is so, but we cannot tell how this 
 communication between mind and 
 matter can take place ; we see the 
 machinery of the organs, and we are 
 cognizant by certain results of ita 
 being put into operation. We know 
 that if we utter certain words in the ear 
 of a friend or foe, the thoughts or ideas 
 which we intended those words should 
 convey, are conveyed to his mind, and 
 he speaks and acts accordingly ; but 
 our chain of reasoning upon cause 
 and effect wants some links to make 
 it complete. We are sure that we do 
 hear and are heard, but we cannot tell 
 how this hearing is effected. It is one' 
 of the mysteries of our being, and 
 there are many such to teach u* 
 humility and our dependence upoa 
 God. See remarks on the causes of 
 the deprivation of Hearing and the- 
 means of its recovery. 
 
 DEAFNESS may proceed from any 
 injury inflicted on the delicate organs 
 of the ear by loud noises, violent 
 colds, inflammation or ulceration of 
 the membrane of the auditory pas- 
 sages ; hard wax or other substances in- 
 terrupting the transmission of sounds ;^ 
 either over dryness or excessive mois- 
 ture in the parts ; want of tone in 
 the general system from debility ; 
 among one of its frequent causes, is 
 some defect in the structure of the 
 organ itself, which no medical treat- 
 ment can obviate ; in this case there 
 is generally dumbness as well. 
 
 The treatment will depend to a con- 
 siderable extent on the cause; if there- 
 is an accumulation of hardened wax,, 
 or any defective or diseased action in 
 the secreting glands of that substance, 
 a few drops of a saturated solution of 
 Common Salt, or of Ox Gall and' 
 
EAR DISEASES. 
 
 56 
 
 Balsam of Tolu, one part of the 
 former to three of the latter, may be 
 dropped into the ear, while the head 
 is held on one side, night and morn- 
 ing ; or applied on a piece of wadding 
 inserted by means of a probe ; before 
 each application, the ear should be 
 syringed out with warm milk and 
 water, or soap and water. If there is 
 a thin acrid discharge accompanying 
 the deafness, apply a blister behind 
 the ear and keep it open for some time 
 with Savine Ointment. When deaf- 
 ness proceeds from cold in the head, 
 diaphoretics, the warm foot-bath, and 
 flannel wrappers, must be the reme- 
 dies; if from debility and consequent 
 loss of tone, drop stimulants into the 
 ear, electrify or galvanize, and give 
 tonics ; this will be the treatment also 
 if it proceeds from defective energy of 
 the optic nerve. 
 
 EARACHE may proceed from ab- 
 scess in one or more of the passages, 
 or it may be altogether neuralgic. 
 In children it is not uncommon during 
 the period of dentition, and is_ espe- 
 cially severe in cutting the permanent 
 teeth ; grown persons sometimes suffer 
 from it when producing their wisdom 
 teeth ; it is often brought on by 
 exposure to cold or draughts ; there 
 is not often much constitutional de- 
 rangement, although the pain is some- 
 times excruciating, unless it is long 
 continued. 
 
 Treatment. — In children, during 
 dentition, lancing the swollen gums 
 will often afford relief, especially if 
 an aperient be given, such as Rhubarb 
 and Magnesia combined with a little 
 Ginger, as in the Gregory's Powder ; 
 elder children may have a little 
 Laudanum dropped into the ear, and 
 take Compound Senna Mixture, re- 
 peated until the bowels are freely 
 opened ; should these remedies not 
 prove effectual, a fomentation of Camo- 
 miles and Poppies should be applied, 
 and a warm poultice afterwards ; the 
 heart of a roasted onion applied warm 
 to the external orifice will sometimes 
 afford relief. If the case is very obsti- 
 nate, two or three leeches behind the 
 
 ear, followed by a blister, may be 
 tried, with an Anodyne Saline Aperi- 
 ent something like this : — Acetate 
 of Morphine J a grain. Solution of 
 Acetate of Ammonia 3 ounces, Sul- 
 phate of Magnesia 1 ounce, Water or 
 Camphor Mixture 5 ounces ; mix and 
 take two tablespoonfuls every four 
 hours. When Earache is caused by 
 an abscess, and is attended with much 
 swelling and severe pain, hot fomen- 
 tations and poultices will be the treat- 
 ment, syringing the external pas- 
 sages with warm water, and, after the 
 abscess has discharged, with a Solution 
 of Sulphate of Zinc, in the proportion 
 of 8 grains to the ounce of plain, or 
 Rose Water, attention being paid to 
 the bowels. With some persons any 
 derangement of the general health 
 will cause the formation of these ab- 
 scesses, and in such cases the treat- 
 ment must be rather general than 
 local. Earache, no doubt, often pro- 
 ceeds from derangement of the diges- 
 tive organs, and may be relieved by 
 active purgatives and emetics. When 
 it is strictly neuralgic, Quinine, or 
 some preparation of Iron, will be the 
 most approj^riate remedy, with stimu- 
 lating liniments rubbed in behind and 
 about the ear. 
 
 Noises in the Ear, like the dis- 
 tant sound of bells, roaring of the sea, 
 hissing and singing, etc., are often in- 
 dicative of a determination of blood 
 to the head ; with some, mere derange- 
 ment of the digestive organs will cause 
 these noises ; when accompanied by a 
 certain degree of deafness, they are 
 generally occasioned by an accumula- 
 tion of wax in the external passage, 
 or a partial stoppage of the Eustachian 
 tube by cold. When the noises be- 
 come chronic, or long continued, bath- 
 ing the head regularly every morning 
 with cold water will sometimes re- 
 move them ; if cold be the cause, or 
 disordered stomach, they will pass 
 away with the temporary ailments 
 which occasioned them ; if too great a 
 fulness of the veins of the head, cup- 
 ping, leeching, or abstraction of blood 
 by means of the lancet, with a deple* 
 
56 
 
 YOU ask! — I'll te-ll! 
 
 tive course of treatment, must be 
 adopted. 
 
 Polypus of the Ear is by no 
 means an uncommon form of the 
 fungoid growth which sometimes oc- 
 curs in several of the internal tissues. 
 It is of a jelly-like consistence, and a 
 whitish-yellow color, and is attached 
 to the membraneous lining of the ear ; 
 there are also granulations of fungus 
 which sometimes shoot up from the 
 membrane, and are distinguished by 
 their reddisli hue from polypi ; these 
 may generally be removed by being 
 held firmly with a pair o'f forceps, and 
 then gently twisted and pulled at the 
 same time ; this should only be done 
 by a properly qualified person, as much 
 mischief may result from the unskilful 
 application of the forceps to so delicate 
 apart ; sometimes, when the polypus is 
 in the external passage, and not far 
 up, it may be destroyed by astrin- 
 gent applications, such as the Muri- 
 ated Tincture of Steel, or Burnt Alum, 
 applied with a camel-hair brush. 
 
 Wax in the Ear. — When this 
 substance becomes too hard, or accu- 
 mulates too much, there will be a 
 sense of contraction, with cracking or 
 hissing noises, and generally deafness 
 to a considerable extent ; in this case 
 the ear should be syringed with warm 
 Boap-suds, the instrument used being 
 a proper one for the purpose, holding 
 about 4 ounces, and having but a 
 small tube or pipe which does not fill 
 the whole passage, but allows the 
 escape of the baclc water, for catching 
 which a hand basin should be held 
 close against the neck. As many as a 
 dozen syringefuls may be injected at 
 one time. A strong lotion should be 
 put into the ear-passage over night 
 and kept there by means of cotton 
 wool or wadding ; Almond Oil and 
 Laudanum, in the proportion of 2 
 ounces of the former to 1 of the latter, 
 is a good application in this case, as 
 in many other kinds of ear disease; 
 it will also frequently stop Earache 
 resulting from cold and other causes. 
 
 INFLUENZA.-It has lately been 
 very much the fashion to call any kind 
 
 of cold which is accompanied with 
 catarrhal symjjtoms. Influenza ; but 
 this, in nine cases out of ten, is a mis- 
 nomer ; the true disease seldom occurs 
 except as an epidemic, attacking many 
 persons at once ; it comes on quite sud- 
 denly, and its symptoms are those of 
 a general fever ; there is great prostra- 
 tion of strength, generally showing loss 
 of appetite, heat and thirst, cough and 
 difficulty of breathing, owing to the 
 air valves and bronchial passages being 
 clogged with mucus ; there is also run- 
 ning at the nose and eyes, weight 
 across the brow, with throbbing pain, 
 and great depression of spirits. The 
 febrile symptoms do not commonly 
 last more than four or five days, some- 
 times but one or two, but the cough 
 generally remains for a considerable 
 time, varying according to circum- 
 stances, such as exposure to cold or 
 wet, predisposition to cough, etc. 
 
 With the strong and healthy this is 
 not a dangerous disease, but aged or 
 weakly persons are frequently carried 
 off by^ it. In the former case but little 
 medical treatment is required. Keep 
 the patient in bed, and let the temper- 
 ature of the room be warm and equa- 
 ble ; open the bowels with a gentle 
 aperient, such as Rhubarb and Magne- 
 sia, or Senna Mixture, and follow this 
 up with weak Wine Whey, or some 
 warm diluent drink, in a pint of which 
 a grain of Tartar Emetic and a dram 
 of Nitrate of Potash has been dis- 
 solved ; give a wineglassful of this 
 about every four hours. It is not gen- 
 erally safe to practice much depletion, 
 but where there is great difficulty of 
 breathing, and irritation of the throat, 
 a few leeches may be applied just 
 above the breast-bone, in the hollow 
 of the neck. Stimulating liniments 
 may also be applied to the chest, and 
 Mustard poultices, but bli^ers are 
 scarcely to be recommended. Hot fo- 
 mentations may also be useful, and 
 medicated inhalations, such as a scru- 
 I)le of powdered Hemlock or Henbane, 
 sprinkled in the boiling water from 
 which the steam ascends into the 
 throat. The fresh leaves of the above 
 
DISEASES OF THE CHEST. 
 
 67 
 
 ?lanta may be used, or a dram of the 
 incture, if these cannot be procured. 
 When the fever is subdued, if there is 
 still cough and restlessness, a 5-grain 
 Dover's Powder may be given at bed- 
 time, or ^th of a grain of Acetate of 
 Morphine, with a 5-grain Squill Pill, 
 for the cough, if required. If there is 
 great feebleness, tonics must be admin- 
 istered; Infusion of Calumba, Casca- 
 rilla, or Gentian, with Carbonate of 
 Ammonia ; 1 ounce of the former with 
 5 grains of the latter, three times a 
 day, with a mildly nutritious diet — 
 Broths, Arrowroot, Sago, and a small 
 quantity of Wine. Such is an outline 
 of the course to be pursued in most 
 cases of Influenza which really require 
 medical treatment at all ; generally 
 warmth, rest, and good nursing will 
 do all the business. Should the cough 
 be very obstinate, and resist all efforts 
 to remove it, change of air will gen- 
 erally prove effectual, and this is bene- 
 ficial in most cases. 
 
 BRONCHITIS— Is one of the above- 
 named forms of disease which claims a 
 prominent notice at our hands. It may 
 be succinctly described as inflammation 
 of the lining membrane of the passages 
 of the throat, thx-ough which the work 
 of respiration is carried on. It will be 
 evident that an inflamed state of these 
 passages must, besides the local irrita- 
 tion caused thereby, seriously interfere 
 with the vital functions. 
 
 Bronchitis may be either acute or 
 chronic ; the»*former stage may com- 
 mence immediately after exposure to 
 cold; most usually the lining mem- 
 brane of the eyelids, nostrils, and 
 throat are first affected, and then the 
 inflammation extends downwards into 
 the chest. The earlier symptoms are 
 running at the nose, watering of the 
 eyes, frequent sneezing, and all the 
 distressing symptoms of what is gen- 
 erally known as Influenza, which see. 
 The fever generally runs high, there is 
 extreme lassitude, with headache, and 
 probably a troublesome cough, with 
 expectoration of mucus : with adults 
 this, the most active stage of the dis- 
 ease, frequently assumes a very danger- 
 
 ous character, and prompt measures 
 are required to arrest its progress. If 
 the febrile symptoms continue to in- 
 crease in intensity, and the breathing 
 becomes difiicult from the clogging of 
 the tubes with mucus, there is great 
 reason for apprehension. The patient 
 sliould, as a matter of course, be con- 
 fined to bed ; warm diluent drinks, such 
 as Linseed-tea, or Barley-water, with 
 a slice or two of Lemon in it ; gentle 
 aperients, if required ; foot-baths and 
 a Mtistard Poultice applied to the chest. 
 It is especially during the spring 
 months, and when there is a prevalence 
 of east wind, that Bronchitis attacks 
 young and old, often hurrying the 
 former to a premature grave, and mak- 
 ing the downward course of the latter 
 more quick and painful ; with aged 
 people, in such cases, there is com- 
 monly a great accumulaton of mucus 
 in the bronchial tubes, which causes 
 continued and violent coughing in the 
 efforts to expel it, which efforts are 
 often unsuccessful ; thus the respira- 
 tion is impeded, the blood, for want of 
 proper oxygenization, becomes unfit 
 for the purposes of vitality, and death, 
 often unexpectedly sudden, is the con- 
 sequence. Such bronchitic patients 
 must be carefully treated — no lower- 
 ing measures will do for them, but 
 warm and generous diet ; Opium can- 
 not safely be ventured on. Warm 
 flannel next the skin, a genial atmos- 
 phere, inhalation of steam — if medi- 
 cated with Horehound, or some demul- 
 cent plants, so much the better — a 
 couple of compound Squill Pills at 
 night, and during the day a mixture, 
 composed of Camphor Mixture, 6 
 ounces, with Tincture of Squills,Wine 
 of Ipecacuanha, and Aromatic Spirits 
 of Ammonia, of each 2 drams, with 
 perhaps 2 drams of Tincture of Hops 
 — take a tablespoonful every three or 
 four hours. Such is the most rational 
 mode of treatment ; and this, and 
 others to which we have alluded, are 
 some of the forms in which bronchial 
 disease manifests itself In all these 
 forms, the condition of the digestive 
 organs requires great attention; the 
 
58 
 
 YOU ask! — I'll tellI 
 
 cough, especially when it assumes 
 a spasmodic character, depending fre- 
 quently upon the state of the stomach ; 
 so much so, that, when the stomach is 
 empty, a little food taken during a 
 violent fit of coughing has been known 
 to stay it immediately. 
 
 The following is said to be an excel- 
 lent remedy : — Take common Mullein 
 Leaves, dry and rub fine, and smoke 
 them three or four times a day in a 
 new pipe, taking care to draw the 
 smoke well into the throat. 
 
 CONSUMPTION is a wasting away 
 of the body, resulting generally from 
 disease of the lungs. It stands at the 
 head of the diseases of our climate. 
 The State of New York alone loses 
 about twenty thousand persons a year 
 by this terrible disease. 
 
 The formation of tubercles on the 
 lungs may arise from various causes ; 
 where there is predisposition, the most 
 trifling exposure to cold or damp, the 
 least deviation from the rules of health, 
 Avill frequently develop the disease ; 
 and even where there is not, it requires 
 but little to set it up ; and this is the 
 case, not only in America, but all 
 through Europe. 
 
 Among the most general of the pre- 
 disposing, or exciting causes, may be 
 mentioned, in addition to the heredi- 
 tary taint spoken of, a scrofulous habit 
 of body, a peculiar formation of the 
 chest, compressing the space appropri- 
 ated to the lungs, so that they cannot 
 have free play ; this is sometimes the 
 result of artificial compression, against 
 which we cannot raise our voice too 
 loudly or too often. Inflammation of 
 the lungs, catarrh, syphilis, king's evil, 
 small-pox, measles, or any disease 
 which has a tendency to impair the 
 quality of the blood or weaken the 
 system, may be classed among the 
 causes of Consumption ; as may cer- 
 tain employments which necessitate 
 the breathing of an atmosphere load- 
 ed with impurities, causing irritation 
 of the pulmonary passages, which is 
 likely to extend to the lungs them- 
 Belves, and initiate tubercular disease. 
 Previous to the invention of magnetic 
 
 I guards for the mouth, which attract 
 the minute particles of steel dust, and 
 prevent their entering, needle grinders 
 seldom attained to the age of forty 
 years; and it is now found that hair- 
 dressers, bakers, millers, masons, brick- 
 layers, laboratory men, coal-heavers, 
 chimney sweeps, dressers of flax and 
 hemp, and workmen in leather ware- 
 houses, are all especially liable to pul- 
 monic disease. A slight cough, result- 
 ing from a cold caught by sitting in a 
 draught, or getting wet, or wearing 
 damp linen, will, if neglected, often 
 become worse, and eventually lead to 
 Consumption. So too will scrofula, 
 with which a large proportion of the 
 ill-fed, ill-clad, and worse-housed lower 
 classes are affected. It has been noted, 
 that soon after scrofulous eruptions 
 have disappeared from the surface of 
 the skin, symptoms of Phthisis have 
 shown themselves, a clear indication 
 that the disease had retreated to the 
 lungs, which would appear to be its 
 internal stronghold. 
 
 The symptoms of Consumption, al- 
 though they vary somewhat with the 
 cause of the disease, yet have a general 
 similarity in their character. There 
 is at first languor and a sense of de- 
 bility. On the slightest exertion the 
 pulse becomes accelerated, and the 
 breathing difficult; there is often a 
 short, dry cough, which increases in 
 strength and frequency. At first there 
 is little or no expectoration, but gradu- 
 ally this comes on, and eventually be- 
 comes copious, the thick mucus being 
 after a while streaked or tinged with 
 blood. There is gradual emaciation 
 of the body and loss of strength ; theu 
 come night-sweats, disturbed rest, and 
 a hectic flush, or spot on the cheek — 
 constant thirst, and a cough which 
 seems to gather strength, in proportion 
 as the frame, which it racks and tears, 
 becomes more and more attenuated. 
 
 There is at first a sense of tightness 
 on the chest ; then, as the respiration 
 becomes more labored, succeed sharp, 
 cutting pains, particularly under tiie 
 sternum, or breast-bone, and at the 
 time of coughing ; very commonly the 
 
DISEASES OF THE CHEST. 
 
 59 
 
 mind partakes of tlie weakness of the 
 body, and sinks into a desponding 
 state, or has sudden alternations of 
 hope and fear, clinging, however, fre- 
 quently to the latter until life is ex- 
 tinct. The termination of the sad 
 scene is commonly brought about by 
 the rupture of one or more of the 
 blood-vessels of the lungs in a fit of 
 coughing; haemorrhage ensues, and 
 the patient sinks exhausted, to add 
 another to the long catalogue of vic- 
 tims to Consumption. 
 
 If taken in the earlier stages, the 
 progress of the disease may probably 
 be arrested ; and, with great care, 
 where there is known to be hereditary 
 predisjiosition, it may possibly never 
 be developed at all ; but when the 
 tubercles are formed, and suppuration 
 has commenced, the cough become 
 distressing, and the expectoration con- 
 siderable — although by the applica- 
 tion of certain remedies, a removal to 
 a mild climate, and a careful guarding 
 against all adverse influences, the pro- 
 gress of the disease may be for a time 
 arrested, and so the life prolonged, yet 
 it is not often that a permanent cure 
 is effectual. 
 
 For diet, those articles should be 
 chosen that contain phosphorus, lime, 
 soda, and iron. Inhalation of medi- 
 cated vapor into the lungs is highly 
 recommended, but as each case re- 
 quires an inhalant adapted, it should 
 be left to the physician to prescribe it. 
 The cough may be relieved by the fol- 
 lowing prescription : 1 ounce Tincture 
 Bloodroot, Ij grains Sulphate of Mor- 
 phia, J ounce Tincture Digitalis, J 
 ounce Wine of Antimony, 10 drops 
 of Oil of Wintergreen. Mix ; take 30 
 drops 3 times a day. 
 
 Cod-Liver Oil, a tablespoonful taken 
 before each meal, has shown, in many 
 cases, very remarkable and satisfac- 
 tory results. The Medical Reporter 
 says that a consumptive patient, now 
 under treatment, is taking cream, with 
 better effect than was experienced 
 under the Cod-Liver Oil, previously 
 tried. 
 
 Eat the pure, sweet cream, abun- 
 
 dantly, as much of it as the stomach 
 will digest well. 
 
 Night Sweats. — 1 dram Compound 
 of Oxide of Zinc, and j dram Extract 
 of Conium ; make 20 pills, and take 1 
 or 2 every night. The sponge bath is 
 also good for this purpose. 
 
 piARRHCEA.— The best remedy for 
 this attendant upon Consumption is 20 
 or 30 grains of Tris-nitrate of Bis- 
 muth after each meal. 
 
 For the Cough. — 1 ounce Syrup of 
 Tolu; 2 ounce Syrup of Squills; 2drama 
 Wine of Ipecac; 3 drams Paregoric ; 1^ 
 ounces Mucilage of Gum Arabic ; mix, 
 and take a teaspoonful occasionally, 
 
 PLEURISY.— This, which is the 
 most common form of the above- 
 named diseases, may be caused by ex- 
 posure to cold, blows, falls, or any- 
 thing which gives rise to inflamma- 
 tion in other parts ; those of a full 
 plethoric habit are chiefly subject to it. 
 
 The early symptoms are generally 
 cold chills, shivering fits, and rigor, 
 which is followed by acute pain in the 
 side, a flushed countenance, difficulty 
 of breathing, dry cough, and full, hard, 
 and frequent pulse. Pain is nearly 
 always present, generally in a particu- 
 lar spot under one of the breasts, but 
 sometimes at another part of the chest, 
 or on the shoulder, the armpit, or 
 under the collar-bone ; it is greatly 
 increased by pressure, coughing, and 
 deep inspiration ; the patient, there- 
 fore, breathes thick and short, sup- 
 presses coughing as much as possible, 
 and fears to exert himself, or to lie 
 down. Sometimes the inflammation 
 causes a sticking of the Pleura, and 
 adhesion of the membrane covering 
 the lungs, and that which lines the 
 chest ; at other times there is an effu- 
 sion of fluid into the cavity 
 
 Treatment. — Copious bleeding from 
 the arm should be at once resorted to 
 if the patient can bear it, to be con- 
 tinued at intervals until the pain and 
 difficulty of breathing is relieved. 
 Leeches, or cup; ing, and a warm 
 poultice to the seal of pain; a large 
 blister after the latter comes off" if 
 necessary ; a full dose of Calomel im- 
 
60 
 
 YOU ask! — I'll tell! 
 
 mediately after the bleeding ; and then 
 Tartar Emetic about every two hours, 
 beginning with J a grain and increas- 
 ing it to 2 grains ; if this produces 
 vomiting and purging, lessen the dose 
 again, and add 6 drops of Laudanum 
 to each. When the urgent symptoms 
 are relieved, give Calomel and Opium 
 Pills, 2 grains of the former to ^ grain 
 of the latter, every four hours, until 
 the gums are affected ; or if this causes 
 watery evacuations, give Grey Powder 
 in 3-grain doses, or rub in a dram of 
 ^Mercurial Ointment every two hours ; 
 the diet must be low, and perfect quiet 
 maintained; the temperature of the 
 room kept up to about 60° Fahr., 
 and the patient somewhat elevated in 
 the bed. Should symptoms of exhaus- 
 tion arise, the difficulty of breathing 
 increase, and coma or delirium be 
 threatened, recourse must be had to 
 stimulants, such as Beef Tea, with 
 Wine, etc. The following mixture 
 may also be given : Sesquicarbonate 
 of Ammonia and Laudanum, of each 
 ^ a dram, to Camphor Mixture 6 
 ounces ; take a tablespoonful every 
 one, two, or three hours, as required. 
 
 Pneumonia, or Lung Fever.— So 
 similap in every respect are the symp- 
 toms and treatment of this form of 
 lung diseases to those described under 
 the head of Pleurisy (see Pleurisy), 
 that we need only refer our readers to 
 that article for information. 
 
 ASTHMA.— This is a disease of the 
 lungs, whose main characteristic is 
 laborious breathing, which comes in 
 paroxysms, and is accompanied by a 
 wheezing noise. The attack com- 
 monly occurs in the night, the patient 
 having gone to bed in a listless, drowsy 
 state, with a troublesome cough, op- 
 pression at the chest, and symptoms 
 of flatulency ; towards midnight prob- 
 ably the breathing becomes more la- 
 bored, the wheezing sound louder, and 
 the patient is obliged to assume an 
 erect posture, to prevent suffocation. 
 Sometimes he starts out of bed, and 
 rushes to the window for air; or he 
 mts with his body bent forward, his 
 arms resting on his knees, with a 
 
 flushed or livid face, if it be not 
 deadly pale, gasping and struggling 
 for breath, in a condition painfial to 
 behold ; the pulse is weak and inter- 
 mittent, with palpitation of the heart; 
 sometimes there is vomiting, with in- 
 voluntary emission of the urine, which 
 is of a pale color, and relaxed bowels. 
 The attack will probably last for a 
 couple _f hours or more, when the 
 severe symptoms will gradually remit, 
 with an expectoration of frothy mu- 
 cus, and a tranquil sleep follows. For 
 some days there will be felt a tightness 
 of the chest, and the slightest exertion 
 brings on a difficulty of breathing ; 
 there will be slighter paroxysms, and, 
 after a longer or shorter period, another 
 severe one. 
 
 Humid Asthma is that in which 
 the attack terminates with expectora- 
 tion ; when it does not, this is called 
 Dry Asthma; persons so afflicted have 
 generally disease of the heart or lungs. 
 When they have not, it is called Spas- 
 modic Asthma, and to this persons are 
 sometimes subject who, when the at- 
 tack is past, may appear quite vigor- 
 ous and healthy. 
 
 The causes of Asthma are hereditary 
 predisposition ; dwelling in a cold or 
 moist atmosphere, or being subject to 
 sudden changes of temperature ; in- 
 ward gout, intense study, or great men- 
 tal anxiety ; suppression of accus- 
 tomed evacuations ; irritation of the 
 air-cells and lungs by atmospheric im- 
 purities ; irritation of the stomach, 
 uterus, or other viscera. 
 
 Treatment. — The objects to be at- 
 tained in this are, first, to moderate 
 the violence of the paroxysms ; sec- 
 ond, to prevent its recurrence. Where 
 the patient is of a full habit, not ad- 
 vanced in years, and the disease is of 
 no long standing, bleeding may be re- 
 sorted to, especially if the face is 
 fluslied, and the pulse moderately 
 strong. But this must not be attempted 
 if the disease has become chronic, and 
 the patient is elderly, especially if the 
 face during the attack is preternatu- 
 rally pale and shrunk. In either case 
 gentle aperients should be adminis- 
 
HEART DISEASES. 
 
 61 
 
 tered, and anti-spasmodic mixtures 
 and injections ; a blister on the chest 
 will often afford much relief. The 
 following is a good formula for the 
 mixture : — Tincture of Assafoetida 
 and Sulphuric Ether, of each 2 drams ; 
 Tincture of Opium, 1 dram ; Pepper- 
 mint Water, 6 ounces ; mix, and take 
 a tablespoonful every hour. If the 
 expectoration is scanty and difficult, 
 add to this Tincture of Squills, 2 
 drams ; Wine of Tartarized Antimony, 
 1 dram ; or make the vehicle, instead 
 of Peppermint Water, Mixture of Am- 
 moniacum, that is, about 2 drams of 
 the gum rubbed down with 6 ounces 
 of water. The best aperient is Castor 
 Oil, given in Peppermint, or weak 
 Brandy and Water. Where there is 
 reason to suppose the stomach is over- 
 loaded, an emetic, composed of 1 grain 
 of Tartarized Antimony, and 1 scruple 
 of Powder of Ipecacuanha, in half a 
 tumbler of warm water, should be 
 given. The enema thrown up may 
 consist of 2 drams of Gum Assafoetida 
 to a pint of thin gruel. Tincture of 
 Lobelia Inflata is good in obstinate 
 cases, dose 1 dram ; and also Tincture 
 of Nicotiana, or Tobacco, in nauseat- 
 ing doses ; inhaling the fumes of the 
 leaves of this plant through a pipe, 
 and also of Stramonium, is sometimes 
 of service, and the good effect of either 
 will be assisted by a cup of hot coffee, 
 putting the feet in warm water, or 
 using the warm bath. 
 
 To prevent the return of a paroxysm 
 of Asthma, avoid the exciting causes, 
 keep the bowels gently open with 
 Rhubarb or some other mild aperient, 
 and strengthen the tone of the stomach 
 by hitter infusions, such as Camomile 
 or Gentian ; if there is tightness of the 
 chest, put on a blister, and take an 
 emetic now and then to clear out the 
 phlegm from the bronchial passage; 
 take at bedtime 10 grains of Dover's 
 Powder, or the same of compound 
 Squill Pill, with a little warm gruel. 
 For the rest, take light and nourishing 
 diet, avoiding everything difficult of 
 digestion; wear warm clothing — flan- 
 nel next the skin — have regular and 
 
 moderate exercise, change of climate 
 if possible, should the situation occu- 
 pied be damp, or bleak and exposed. 
 Do not indulge in sensual or intemper- 
 ate habits. 
 
 Hay- Asthma. — Also called Hay- 
 Fever, or Summer Bronchitis, is a 
 disease which occurs about the time of 
 the hay harvest, and appears to be 
 caused by the pollen of some wild 
 plants getting into and inflaming the 
 bronchial passages. This theory is 
 supported by the fact that those who 
 live in situations where there is little 
 or no vegetation do not suffer from it. 
 A difficulty of breathing, and a burn- 
 ing sensation in the throat, are the 
 chief characteristics of this affection, 
 on which no remedies seem to exercise 
 a curative effect ; a removal to a dif- 
 ferent locality is most effectual. 
 
 Sometimes Chloride of lime, placed 
 in different parts of the sleeping- 
 room, has a good effect. Tincture of 
 Lobelia in 30-drop doses gives some 
 relief. 
 
 Diseases of the Heart. — These 
 may be divided into — 1st, Functional 
 or Nervous; and 2d, Structural, or 
 Organic. Chief among the former we 
 have Palpitation, Syncope or Fainting, 
 and A7igina Pectoris. In a structure 
 so complex, and formed of such differ- 
 ent tissues as the Heart is, one might 
 expect that it would be subject to 
 many diseases of both a general and a 
 partial character; and, accordingly, 
 we find there are few persons who have 
 not had to complain of symptoms 
 which were indicative of Heart affec- 
 tion of some kind, although few, per- 
 haps, really have what may be properly 
 called Heart disease. Strong emotions 
 of the mind, derangements of the liver 
 or stomach, will often cause flutteriugs 
 and palpitations, an increase or de- 
 crease of arterial action, and other 
 symptoms, which would seem to indi- 
 cate that there was something very 
 wrong with the great organ and centre 
 of circulation ; but these symptoms, in 
 a great majority of cases, are merely 
 sympathetic; and very commonly, 
 when a person is said to die of " a bro- 
 
62 
 
 YOU ask! — i^LL tell! 
 
 ken heart," there is no organic disease 
 to justify the popular verdict. 
 
 Among the principal organic dis- 
 eases to which the Heart is subject, 
 we may notice first, Pericarditis, or In- 
 flammation of the Pericardium, which 
 may be induced by exposure to damp 
 and cold, and other causes which affect 
 the serous membranes of the body 
 generally. The symptoms are tender- 
 ness over the region of the Heart, 
 amounting, when pressure is made, to 
 sharp, cutting pains, so that the 
 patient cannot lie on the left side; 
 most commonly the pleura, or invest- 
 ing membrane of the lungs, is involved 
 in the mischief, and in this case, there 
 will be acute pain on coughing or 
 drawing a deep breath ; sometimes, 
 however, there is little or no acute 
 pain, only a sense of heaviness and 
 oppression : generally the pulsations 
 are accelerated, often so much so as to 
 constitute flutterings or palpitation : 
 they may be regular or intermittent ; 
 although it is not easy to feel this, if, 
 as is frequently the case, there is much 
 effusion into the pericardium ; this 
 may be detected by the bulging out of 
 the skin of the thorax over the seat of 
 disease : of the nature of the effusion — 
 whether it be merely thin bloody 
 serum, or thick with coagulated lymph, 
 or fibrous, or containing cartilaginous 
 or osseous deposits — can only be deter- 
 mined by auscultation employed by a 
 skilful person. Pericarditis is one of 
 the most frequent and worst features 
 of acute Rheutnatism. 
 
 CARDITIS, or Inflammation of the 
 Heart, sometimes occurs, and here, al- 
 though the principal seat of mischief 
 is the muscular tissue of the organ it- 
 self, yet its investing membrane is 
 generally implicated more or less, and 
 the same symptoms are presented as 
 those just described, although it is 
 likely to be in an aggravated degree. 
 It would be useless to prescribe any 
 general plan of treatment in these cases, 
 as this must depend very much upon 
 the peculiarities which they present, 
 and the temperament and condition of 
 the patient. Of course, if inflamma- 
 
 tion is quite apparent, low diet and 
 aperients must be the rule ; leeches 
 may be applied over the cardiac re- 
 gion, if there is miKsh pain, and 
 especially if accompanied by a pricking 
 or burning sensation ; but the lancet 
 should never be used, except by the 
 medical man, who alone can judge of 
 its propriety. Perfect rest, and an 
 avoidance of all excitement, should 
 always be enjoined in this and other 
 cases of Heart disease. 
 
 ENDOCARDITIS, or Inflammation 
 of the lining membrane of the Heart, 
 is commonly an attendant of the two 
 former diseases, or of inflammation of 
 the internal coat of one or more of the 
 principal veins : its chief symptoms 
 are fever and anxiety, with bulging of 
 the precordial region ; it requires, like 
 the others, as a rule, rest and anti- 
 phlogistic treatment. 
 
 Atrophy of the Heart sometimes 
 accompanies a state of general debility; 
 it is a consequence of a deficiency in 
 the supply of blood, and will be pretty 
 sure to terminate in death. 
 
 Hypertrophy of the Heart, is the 
 result of an excess of nutrition; the 
 nutritive process here appears to go on 
 more rapidly than the absorbent. 
 Fresh matter is deposited before the 
 old is removed, and hence there is an 
 increase in bulk, which interferes with 
 the proper performance of the organic 
 functions. Hearts have been known 
 to increase in this way to more than 
 double their proper size and weight. 
 Hypertrophy is usually divided into 
 three kinds, viz. : simple, eccentric, or 
 aneurismal, and concentric. The first 
 is the least common; in this ih-Qparietes, 
 or divisions, are thickened, without 
 any diminution in the capacity of the 
 cavities ; the second, most frequent, 
 has the parietes thickened, and the 
 cavity proportionably enlarged ; the 
 third, has the cavity diminished, in 
 proportion to the thickening of the 
 walls. Any one of these forms of 
 Hypertrophy may affect a single cavity, 
 or the whole Heart. If the left ven- 
 tricle is attacked, apoplexy and 
 hsemorrhages sometimes ensue. In 
 
HEART DISEASES. 
 
 63 
 
 this disease, the pulsations are for the 
 most part regular and strong, often 
 visibly raising the bedclothes ; the 
 chest is bulged out on the left side, 
 and the sound on percussion dull. 
 Rest, abstinence, sedative medicines, 
 and more or less depletion, according 
 to the circumstances of the case, are 
 the proper remedial measures. It is 
 only by perseverance in this course 
 that any good can be looked for. 
 
 Dilation of the Heart, is some- 
 times caused by excessive exertion and 
 strong excitements of any kind; in 
 this case it would seem to be the re- 
 sult of increased action. The whole 
 substance of the organ, or one or more 
 of the cavities or smaller orifices, may 
 be dilated, the walls being merely 
 extended without any increase of 
 substance. In this case, the muscular 
 parietes being thinned and feeble, 
 there will be a want of vigor in the 
 circulation, the muscular compression 
 and extension will be weak and ir- 
 regular, and the valvular action 
 incomplete, so that the blood will fre- 
 quently escape out of its proper 
 channels, and these haemorrhages, 
 although trifling in themselves, will 
 so reduce the patient that he will, 
 probably, be carried ofFby one of them. 
 Abstinence from the exciting causes 
 of the disease, rest, and nourishing 
 diet, with strict attention to the 
 general state of the health, are the 
 means to be taken in this case. 
 
 Disease of the Valves, so commonly 
 follows Endocarditis, if of long con- 
 tinuance, that it may almost be 
 considered as a chronic form of that 
 disease; it is a thickening of the internal 
 lining of the Heart, especially at the 
 valves ; it becomes not merely thick- 
 ened uniformly, but is the seat of 
 warty excrescences, and even cartila- 
 ginous and osseous formations of con- 
 siderable size, extending into the cav- 
 ities of the Heart, In old persons, and 
 especially those addicted to a generous 
 mode of living, we most frequently 
 meet with ossification, the effects of 
 which are sanguineous and serous con- 
 gestion, difficulty of breathing, apo- 
 
 plectic seizures, and other symptoms 
 of embarrassed circulation. 
 
 Nervous, or Spasmodic afiectiona 
 of the Heart, are met with most fre- 
 quently in women who are suffering 
 from anaemia, chlorosis, hysteria, etc., 
 and in men of a quick, irritable tem- 
 perament naturally, or rendered so by 
 the free use of stimuli, or an unre- 
 strained indulgence of the passions, and 
 irregularities which seriously interfere 
 with the working of this delicate piece 
 of machinery, whose stoppage must 
 cause instant death. 
 
 Palpitation of the Heart has been 
 experienced by most persons who have 
 run themselves out of breath, or by 
 any violent exertion caused a great 
 increase of action in the respiratory 
 and circulatory organs. In a healthy 
 and proper state, we are not generally 
 sensible of the regular beat, beat, of 
 the pulse, which goes on night and 
 day, whether we sleep or wake, and 
 tells that the great organ of vitality 
 is duly performing its office ; but 
 when, from any cause, these beats 
 become unusually frequent, and forci- 
 ble, we both feel and hear them, in a 
 very troublesome and distressing man- 
 ner ; and especially is this the case 
 when the bodily strength has been 
 reduced, and the nervous sensibility 
 increased by sickness ; sometimes the 
 pulsations are loud and clear and 
 regulai", at others they are faint and 
 intermittent ; now a distinct throb or 
 several, and then a tremulous flutter, 
 or a quick beat. 
 
 When there is violent throbbing of 
 the Heart, which may be felt by a 
 hand pressed upon the chest, while 
 the patient is himself unconscious of 
 it, there is reason to apprehend or- 
 ganic disease ; but when there is such 
 acute consciousness as we have de- 
 scribed, there is generally only func- 
 tional, or nervous derangement, with- 
 out any structural change. 
 
 A disordered stomach may be the 
 cause, although there may be no other 
 symptoms ot this : we have known 
 cases in which a very slight irregu- 
 larity in the mode of living has pro- 
 
64 
 
 YOU ask! — I'll tellI 
 
 duced Palpitation of the Heart, and 
 that, too, in an otherwise healtliy 
 person. In some, almost any strong 
 nervous stimulant will produce it, and 
 we recollect one instance in which it 
 always came on after a cup of tea, 
 and was never troublesome when this 
 beverage was not taken : we mention 
 this to show that Palpitation is not 
 always, nor indeed commonly, symp- 
 tomatic of Heart disease, and need 
 therefore cause no unnecessary alarm, 
 although its frequent recurrence should 
 set the patient inquiring as to what 
 is the real cause. Young women 
 with whom there is derangement of 
 the menstrual functions, in whom the 
 blood is watery and poor, wanting 
 the red corpuscles ; the listless, the 
 pallid, the hysterical, in these we 
 meet with Palpitation in its most 
 aggravated forms ; as also in the in- 
 dolent, the susceptible, and the deli- 
 cate ; those who dwell on morbid 
 fancies, and excite the imagination 
 with sensual thoughts, or horrible 
 pictures — to such every beat of the 
 pulse seems like a call from the world 
 of spirits, every flutter and palpita- 
 tion like a brush from the wings of 
 the angel of death, or the whispering 
 voice of an accusing conscience. In 
 these cases the only treatment likely 
 to be of service must be directed 
 towards removing the predisposing 
 and exciting causes, and establishing 
 a more healthful nervous condition — 
 gentle exercise, tonics, change of air 
 and scene, an endeavor to occupy 
 the mind in some useful and moral 
 pursuit, a well regulated and gener- 
 ally frugal, although sufficiently nour- 
 ishing diet, and a strict avoidance of 
 all that can excite or stimulate either 
 mind or body. By this means Pal- 
 pitations, not connected with organic 
 disease, may generally be got rid of. 
 If the patient is of a full habit, and has 
 a tolerably strong pulse, bleeding or 
 cupping may perhaps be resorted to 
 with aclvantage ; but this should be 
 cautiously done. In such, too, a 
 course of gentle purgatives may be 
 necessary ; they should not be salines. 
 
 but of a cordial nature, something 
 like this: — Pill of Aloes and Myrih, 
 and Compound Galbanum Pill, of 
 each J a dram ; divide into 12 pills, 
 and take one at bedtime. Compound 
 Infusion of Senna and Decoction of 
 Aloes, of each 3 ounces; Spirits of 
 Sal Volatile, 1 dram ; Compound 
 Tincture of Cardamums, 2 drama* 
 Tartrate of Potash, J ounce ; mix, and 
 take two tablespoon fuls occasionallv. 
 
 HEARTBURN is a sense of uneasi- 
 ness at the pit of the stomach, from 
 whence it ascends, with acid eructa- 
 tions and a burning heat, into the 
 throat. Sometimes it is accompanied 
 by faintness, nausea, and vomiting, 
 and commonly by what is termed 
 Water-brash, and the mouth becoming 
 filled with a limpid fluid from the 
 stomach, the upper orifice of which is. 
 called cardis, from its being the seat of 
 the Heart ; it is especially liable to be 
 disturbed by any irritating causes, and 
 such disturbance we term Heartburn 
 or Cardialgia. Anything which de- 
 ranges the functions of the stomach 
 will be likely to cause this — indigesti- 
 ble food, especially butter and cheese, 
 or fat and oil of whatsoever kind; so 
 also will strong mental emotion and 
 pregnancy, in the latter months of 
 which there is usually more or less 
 Heartburn. The best remedies are 
 alkalies, combined with mild ape- 
 rients, such as Magnesia, or Tartrate 
 of Soda and Rhubarb. If there is 
 much flatulency, Gregory's Powder, in 
 ^ dram doses, is good ; and where the 
 pain is great, about 5 drops of Lauda- 
 num may be taken with each dose. 
 In obstinate cases, a leech or two, or a 
 succession of small blisters, to the pit 
 of the stomach, will probably be use- 
 ful ; but the main thing is a well regu- 
 lated and simple diet, and avoidance 
 of the oflending substances ; no ale, 
 beer, nor wine, but a little brandy and 
 water at dinner; gentle exercise, and 
 the treatment directed under the head 
 of Dyspepsia. 
 
 The Pulse. — As the Heart is the 
 great central organ of circulation, and 
 sympathizes with all the changes which 
 
LIVER COMPLAINTS. 
 
 65 
 
 take place in the system at large, it 
 follows that the Pulse must be an im- 
 portant guide to those whose investi- 
 gations are directed to the discovery of 
 the ailments which cause functional 
 and other derangements. All should, 
 therefore, make themselves acquainted 
 with the language of the Pulse, which 
 may easily be felt by the fore and mid- 
 dle fingers, pressed slightly on the up- 
 per and under side of the wrist, about 
 an inch above the lower joint of the 
 thumb, where the pulsating artery lies. 
 The beats may then be distinctly 
 counted, and a little practice will ren- 
 der the detection of any irregularity 
 or difference of force easy. With a 
 healthy man, in the prime of life, there 
 will be about seventy-two beats in a 
 minute, that is supposing him to 
 be quiet and unexcited. Any great 
 bodily exertion, or mental emotion, 
 will render the pulse more rapid. With 
 children, where there is a great activity 
 both of body and mind, the arterial ac- 
 tion will be accelerated. We give the 
 above as a general average. Age has a 
 great influence in the frequency of the 
 pulse. M. Quetelet gives the follow- 
 ing as a scale of averages : — At birth, 
 136 per minute ; at 5 years old, 88 ; at 
 from 10 to 15 years, 78 ; at from 15 to 
 25 years, 69 ; at from 25 to 30 years, 
 71 ; at from 30 to 56 years, 70. 
 
 LIVER. — This is the largest glandu- 
 lar apparatus in the body, and one of 
 its most important offices is to secrete 
 the bile. Having this important duty 
 to perform, it is of the utmost conse- 
 quence that the Liver should be kept 
 free from disturbing agencies, so that 
 it may be in a proper condition for the 
 discharge of its functions. The evil to 
 which it is most liable is a disturbance 
 of its circulation, causing either active 
 or passive congestion, both of which 
 are by no means uncommon conditions 
 of the organ ; in the former case, there 
 will be an increase in the flow of bile ; 
 in the latter case, probably a decrease, 
 or an altered state of the secretion. 
 Sometimes an inflammation of the or- 
 gan occurs; this is most common in hot 
 climates ; it is called, in scientific lan- 
 6 
 
 guage. Hepatitis; in this disease we have 
 suspension of the secretion altogether, 
 and a softening or hardening of the 
 substance of the Liver, or the forma- 
 tion of abscesses, according to the de- 
 gree and nature of the disease. 
 
 Active Congestion of the Livef 
 may be a consequence of an irritated 
 state of its tissues, owing, probably, ta 
 the retention in the blood of the ma- 
 terials which ought to have been taken 
 up by the kidneys, the skin, or some 
 other excretory organ ; or it may be 
 owing to the pressure of too much car- 
 bonaceous matter in the food; or there 
 may be some local cause, some organic 
 disease of the Liver itself. Either of 
 these will tend to an excessive secretion 
 of bile, and cause what are called bil- 
 ious disorders of the stomach. 
 
 Passive Congestion of the Liver 
 is usually the result of some mechani- 
 cal impediment to the due supply of 
 blood to the organ, or to its return 
 from thence ; the mischief may be an 
 impeded action of the heart, or a de- 
 fective operation of the functions of the 
 lungs ; or it may be caused by con- 
 tinued pressure upon the seat of the 
 Liver, such as results from leaning at 
 a desk, or remaining in a stooping 
 position ; persons of sedentary habits 
 are likely to be affected in this way. 
 It may be merely what is called " a 
 sluggish Liver ;" there is a diminution 
 in the quantity of the bile, but no al- 
 teration of its quality. In the more 
 severe forms of Passive Congestion, 
 however, the bile, after its secretion has 
 been suspended for a time, becomes 
 acrid and plentiful, causing, when it 
 passes into the intestines, much consti- 
 tutional disturbance. 
 
 The symptoms of Congestion are 
 generally great uneasiness in the 
 right side, and a dull, heavy pain near 
 to the shoulder-blade of that side ; if 
 active, as before observed, the bile will 
 be plentiful, coloring the evacuations, 
 and producing often a bitter taste in 
 the mouth, and leading sometimes to 
 Jaundice ; if passive, there is also the 
 same uneasiness and pain in the region 
 of the Liver, with a diminished flow of 
 
66 
 
 YOU ask! — I'll tell! 
 
 bile, or a changed condition of it, as 
 before described ; and after a while 
 there is probably acute inflammation set 
 up, which generally seizes on the sub- 
 stance of the Liver, and involves the 
 whole, or only a part of it ; most com- 
 monly the former is the case. 
 
 In the acute stages of inflammation 
 there is pain in the right side, 
 which is increased on pressure, or 
 when a deep breath is drawn; there is 
 usually, too, quick breathing, often a 
 cough, but not always either of these. 
 Nearly always there is pain in the 
 right shoulder, and more or less of 
 yellowness of the eyes, and, indeed, of 
 the whole skin ; occasionally absolute 
 jaundice ; the urine is high colored, 
 and the fauces either pale and clayey, 
 or tinged with greenish-yellow bile ; 
 vomiting, too, is sometimes a symptom. 
 
 Treatment of acute Liver inflamma- 
 tion should be active measures of de- 
 pletion to prevent the formation of ab- 
 scesses. If the system will bear it, 
 there should be Cupping or Leeching 
 over the seat of the organ, to be fol- 
 lowed up with Hot Bran Poultices, 
 and afterwards by a Blister, the latter 
 to be several times repeated, if re- 
 quired; the bowels should be freely 
 opened, and the system reduced by Cal- 
 omel combined with Colocynth, or some 
 other active purgative, to be followed 
 by a saline aperient mixture, as under: 
 Epsom Salts, 6 drams; Liquor of Ace- 
 tate of Ammonia, 1 ounce ; Tartrate of 
 Potash, 2 grains ; Wine of Colchicum, 
 1 dram ; Camphor Mixture, suflScient 
 to make 6 ounces ; 1 ounce to be taken 
 every four hours. The Calomel to be 
 kept up for some time in small doses, 
 combined with Opium, if the pain is 
 violent. When there is reason to be- 
 lieve that suppuration has taken place, 
 the treatment must be altered, and 
 nourishing food and tonics given with 
 mineral acids, such as the Muriatic 
 with Gentian. 
 
 For Chronic Inflammation of the 
 Liver: — Leptandrin, 1 dram; Podo- 
 phyllin, 1 scruple ; Apocynin, 1 scru- 
 ple ; Extract Nux Vomica, 6 grains ; 
 Castile Soap, 1 dram ; make 30 pills. 
 
 take one every night ; a continued use 
 of this, and daily sponging the chest 
 and bowels with water, in which a lit- 
 tle Nitric and Muriatic Acid has been 
 mixed, following up the same with 
 vigorous friction over the parts, will 
 gradually result in a cure 
 
 Inflammation of the Spleen.— The 
 symptoms of this disease are much the 
 same as Inflammation of the Liver, 
 excejit that the spleen is ou the left 
 side, while the liver is on tne right 
 side. The treatment for this disease, 
 both in its acute and chrouic form, 
 should be the same as for Inflammation 
 of the Livex 
 
 JAUNDICE. — A disease proceed- 
 ing from an obstruction of the flow 
 of bile in the liver, and characterized 
 by a yellow color in the skin. 
 
 The peculiar effects which we notice 
 in Jaundice are occasioned by the ab- 
 sorption of bile into the circulation, 
 owing to some impediment to its 
 passage in the usual way from the 
 liver. The most common obstructions 
 are Oall-stoneb, tumors which press 
 upon the duct; or spasm, causing con- 
 striction of the same, may also be the 
 cause; and sometimes strong mental 
 emotion. In this disease we notice 
 that the white of the eye acquires a 
 yellow color, varying from the slight- 
 est tinge to that of gold; the whole 
 of the skin of the face, too, and some- 
 times of other jjarts of the body, as- 
 sumes the same tint ; the stools become 
 white and chalky - looking, and the 
 urine, and sometimes also the perspi- 
 ration, is tinged with bile. 
 
 A loathing of food, sour stomach, 
 bad taste in the mouth, disinclination 
 to move about, sleepiness, especially 
 after dinner, and often a giddiness 
 when stooping, are peculiar features. 
 
 Of itself, this is not a dangerous 
 disease; but, as symptomatic of or- 
 ganic mischief going on somewhere, 
 it should be viewed with fear, and 
 have immediate medical attention. 
 
 Treatment. — Begin with an emetic, 
 then take equal parts of Wild Cherry 
 Bark, Bayberry Bark, Barberry Bark, 
 Prickly Ash Bark, and Horse Radish 
 
DISEASES OF STOMACH. 
 
 67 
 
 Root, say 1 ounce of each, well bruised, 
 tind steep all night in 4 pints of Cider : 
 take a little of it after each meal ; the 
 more vegetables and ripe fruits the 
 better. Acid drinks should be used. 
 Nitric and Muriatic Acid mixed with 
 Water will do well; and the same 
 mixture for a sponge bath every morn- 
 ing is invaluable in this complaint, 
 especially if vigorous friction precedes 
 or follows it. An occasional warm 
 bath is a great help. This treatment, 
 if persevered in, will eradicate it from 
 the system. 
 
 Inflammation of the Stomach. — 
 There is generally pain after eating, 
 and sometimes the meals are vomited 
 up ; urine is scanty, and high colored. 
 
 Treatment. — Leeches to the pit of the 
 stomach, followed by fomentations, 
 cold iced water for drink, bowels to 
 be evacuated by clysters ; abstinence 
 from all food except cold gruel, milk 
 and water, or tea. Avoid excesses, 
 and condiments. 
 
 Indigestion — Dyspepsia gener- 
 ally begins with pain in the stomach 
 soon after eating ; an irregular appe- 
 tite ; after a large meal there is pain 
 and nervousness, restlessness, and 
 sometimes vomiting, or belching up 
 of sour wind; a clear fluid, called 
 water-brash, rises, and runs from the 
 mouth ; a feeling of emptiness and 
 great weakness at the pit of the 
 Btomach, a bad taste in the mouth, 
 headache, heartburn, and sometimes 
 palpitation ; the bowels are irregular, 
 sometimes the food passes off" in an 
 undigested state. 
 
 The great cause of Dyspepsia is the 
 food not being well chewed, but eaten 
 too fast ; this generally leads to eating 
 too much, so that the stomach is over- 
 loaded, and digestion cannot proceed, 
 because it cannot be well churned, 
 neither can the gastric juice permeate 
 the compacted mass. To this may be 
 added drinking largely, especially cold 
 water, at meals, so that the food is 
 washed down instead of being well- 
 chewed and mixed with the saliva. 
 
 Treatment, — The bowels must be 
 regulated, kept open. This can often 
 
 be done by eating food of a laxative 
 nature, such as bran bread, etc., but 
 generally some gentle medicine is re- 
 quired. Mix 4 ounces sweet Tincture 
 of Rhubarb, and 2 drams Bicarbon- 
 ate of Soda, and take a tablespoonful 
 after dinner. The acidity of the 
 stomach may be removed by taking a 
 teaspoonful of Carbonate of Magnesia 
 in a little water when required. 
 
 Plenty of out-door exercise is neces- 
 sary, and it should be of such a char- 
 acter as to engage the mind. The 
 brain must have rest. Care and anxi- 
 ety must sometimes be laid aside. 
 
 Water-Brash is a term applied to 
 a discharge of thin watery fluid from 
 the mouth, when the stomach is 
 empty. It comes up about J an ounce 
 at the time, with acid eructations, but 
 without much straining, sometimes to 
 the extent of a pint. It is a symptom 
 of irritable and neuralgic indigestion, 
 or a form of Dyspepsia, and also of 
 some of the more malignant diseases 
 of the stomach. Persons who take 
 much oatmeal are peculiarly subject 
 to this affection. Why they are so, 
 has not yet been clearly ascertained. 
 
 Treatment. — Bismuth, a full dose, 
 will generally afford relief; if there is 
 pain. Morphine should also be taken, 
 or some other anodyne. After the 
 water has ceased to flow, some sto- 
 machic should be given, with a min- 
 eral acid. A mixture like this will be 
 best : — Infusion of Cascarilla, 6 ounces; 
 dilute Sulphuric Acid, 3 drams; Tinc- 
 ture of Cardamums, 2 drams : take a 
 sixth part twice a day. Attention 
 should be paid to the action of the 
 liver before administering these reme- 
 dies ; perhaps a little mild mercurial, 
 such as Blue Pill, or Grey Powder, 
 had better be given in any case, about 
 a couple of doses, combined with Rhu- 
 barb. 
 
 Vomiting, or Nausea. — A term 
 commonly applied to sickness of the 
 stomach, a loathing or tendency to re- 
 ject, without actual vomiting. 
 
 The sensation of nausea is usually 
 referred to the stomach, and is no 
 doubt commonly due to causes con- 
 
68 
 
 YOU ask! — I'll tell! 
 
 nected with that organ only ; yet very 
 frequently the feeling is sympathetic, 
 having its origin in the brain or the 
 nervous system. Thus we know that a 
 severe blow on the head, a dislocation, 
 or other injury to any part of the 
 body, attended with severe pain, will 
 occasion Nausea ; so will horrible and 
 disgusting sights and sounds and 
 odors, or anything which affects the 
 brain through the medium of the 
 senses. The Nausea of pregnancy, too, 
 appears to be purely sympathetic, and 
 the action of emetics must be attrib- 
 uted rather to their influence on the 
 nervous system, than directly on the 
 stomach ; for it has been found that 
 they act as well when injected into the 
 veins as when swallowed. So we find 
 that gall-stones in the kidneys, tu- 
 mors in the womb, and many other 
 diseased conditions of the various 
 organs, give rise to a feeling of sick- 
 ness — all showing that this feeling is, 
 in many cases, merely sympathetic. 
 The relaxed state of the nervous, and 
 consequently of the muscular system, 
 which attends Nausea, is favorable to 
 the performance of certain surgical 
 operations, such as the reduction of 
 dislocations, ruptures, or constrictions. 
 Hence surgeons, previous to such, 
 often j-roduce it artificially by the 
 administration of tartar emetic. 
 
 The proper remedies for Nausea, of 
 course, will depend upon the causes. 
 If it proceeds from affection of the 
 brain, but little can be done to relieve 
 it; if from disorder ol the stomach, 
 free vomiting, which may be easily 
 excited by warm water and a little 
 Ipecacuanha, or merely tickling the 
 fauces with a feather, or a brisk pur- 
 gative, will aflbrd relief; if occasioned 
 by some nervous shock to the system, 
 a glass of Sherry Wine or a little 
 Brandy, or some other nervous 
 stimulant. In any case, effervescing 
 draughts made with Carbonate of 
 Soda and Lemon-Juice will be grate- 
 ful, and probably effectual ; if other 
 means fail, a Mustard Plaster to the 
 pit of the stomach may be tried ; or 
 Creosote, in drop doses, rubbed down 
 
 with a little Sugar or Gum ; or a mix* 
 ture like this — Hydrocyanic Acid, 12 
 drops ; Acetate of Morphine, 1 grain ; 
 Carbonate of Soda, 1 dram ; in Water, 
 6 ounces : take a tablespoonful every 
 three hours. A drop of the above acid, 
 or of Creosote in Soda Water, is also 
 likely to be of service. A reclining 
 position is best for the patient ; and 
 perfect quietude, both of body and 
 mind, especially when the affection 
 has a nervous origin. 
 
 Inflammation of the Bowels.— 
 Leeches, blisters, fomentations, hot 
 baths applied to the belly, the warm 
 bath once in two days ; the diet should 
 be arrowroot, gruel, or sago ; after 
 this mutton brotn, boiled chicken, etc., 
 fresh air and gentle exercise as soon 
 as the strength will permit ; to move 
 the bowels, make a clyster of IJ pints 
 of Gruel, a tablespoonful of Castor Oil, 
 one tablespoonful of Salt, and a lump 
 of Butter, mix and inject slowly : one- 
 third of this is enough for an infant. 
 
 COLIC. — The symptoms of Colic, 
 in general, are a painful distension of 
 the lower region of the belly, with 
 a twisting round of the navel, and 
 very commonly vomiting, costiveness, 
 and spasms. Among the most fre- 
 quent causes may be named worms, 
 poisonous or unwholesome substances, 
 long undigested food, redundancy of 
 vitiated bile, internal gout and rheu- 
 matism, intense cold, hard or acid 
 fruits, or vegetables. 
 
 The treatment must depend greatly 
 upon the cause; thus, in Bilious CoWc, 
 where there is loss of appetite, bitter 
 taste in the mouth, great thirst, fever, 
 costiveness, and vomiting, with spas- 
 modic pains, mercurials and purgatives 
 must be administered, with efferves- 
 cing draughts, fomentations, and fric- 
 tion. If the symptoms become violent, 
 and inflammation of the intestines 
 appears likely, bleeding by the lancet 
 or leeches may be resorted to, espe- 
 cially if the patient be young and 
 plethoric. In Flatulent Colic, where 
 there is costiveness, pain, soreness, and 
 griping of the bowels, rumbling, and 
 distension, with inclination to vomit, 
 
DISEASES OF BOWELS. 
 
 69 
 
 and coldness of the extremities, the ad- 
 ministration of aromatic cordials, with 
 opiates and purgatives, warm applica- 
 tions to the stomach, and antispas- 
 modic clysters ejected every three or 
 four hours ; bleeding, as above, if in- 
 flammation is threatened. In Hysteric 
 Colic, where there is nausea, spasms, 
 costiveness, and great dejection of 
 spirits, the proper course will be laxa- 
 tives, if required, with Spirits of Am- 
 monia, Sulphuric Ether, and, after the 
 bowels have been evacuated. Camo- 
 mile Tea, or other bitter infusion, 
 with a little anodyne. Turpentine 
 clysters have also been found useful. 
 
 Although Colic is properly a painful 
 affection of the colon, without inflam- 
 mation or fever, yet it is frequently 
 accompanied with febrile and inflam- 
 matory symptoms, and often results in 
 infiammation of the bowels. It may 
 generally be distinguished from actual 
 inflammation by the spasmodic con- 
 traction of the abdomen, the absence, 
 or trifling degree of fever and insensi- 
 bility to pressure, and also by the state 
 of the pulse. 
 
 For Lead, or Painters^ Colic, so called 
 because it formerly prevailed in cider 
 •counties, where leaden vessels were 
 much used in the manufacture of the 
 beverage, the same general remedies 
 may be used as for other forms of colic : 
 for the Palsy, arising from the absorp- 
 tion of lead, which is generally con- 
 fined to the wrists, galvanism, friction, 
 and shampooing, with Bath, or other 
 chalybeate waters. Those engaged in 
 the manufacture of lead, or in occu- 
 pations in which one or other of its 
 preparations are frequently handled, 
 may generally escape its baneful ef- 
 fects by strict attention to cleanliness ; 
 they should never take their meals 
 where they work, or with unwashed 
 hands. Let them eat fat meat, and 
 butter, and acidulous drinks, espe- 
 cially those rendered so by Sulphuric 
 Acid. From the first attack of Lead 
 Colic, patients generally recover ; but 
 unless they change their occupations, 
 ■or observe the above precautions with 
 scrupulous care, the attacks are re- 
 
 peated, each time with greater violence, 
 and they become, eventually, miserable 
 cripples. 
 
 CONSTIPATION. — Habitual con- 
 finement of the bowels, which is pro- 
 duced from want of tone in the mus- ' 
 cular coat of the stomach, or a ten- 
 dency to absorb the fluid elements of 
 the foeces, so that they are left in too 
 solid a form for the muscles to act 
 upon. The latter is more commonly 
 the case. 
 
 Treatment. — The observance of a 
 regular period of evacuating the bow- 
 els, which is most proper in the morn- 
 ing after breakfast. The use of mild 
 aperients, brown bread instead of 
 white. There should be an entire 
 change in the dietary for a few days 
 while taking opening medicine. Lep- 
 tandrin, 1 dram ; Podophyllin, 1 scru- 
 ple ; Apocynin, 1 scruple ; Extract 
 Nux Vomica, 6 grains ; Castile Soap, 
 1 dram : mix, and make 30 pills, take 
 1 pill every night. Sometimes an in- 
 jection of cold water once a day, for a 
 week or two, will cure costiveness 
 without medicine. 
 
 FILES. — The troublesome disease 
 so called, consists of tumors situated 
 on the verge of the anus, or funda- 
 ment, which tumors are formed by the 
 distension of the veins at the extrem- 
 ity of the rectum, or lower bowel ; 
 they are usually about the size of a 
 bean, sometimes much larger, and are 
 caused by the distension of the veins 
 with congested blood. When there is 
 an action of the bowels they are forced 
 down, and if there is much constipa- 
 tion and straining, or much exertion 
 necessary, so as to irritate and inflame 
 the parts, they are likely to be greatly 
 distended, so that they cannot be 
 pressed back again ; in this case they 
 become very large and painful, and 
 eventually perhaps burst, to the great 
 relief of the patient ; or they may run 
 into abscesses, and, it may be, lay the 
 foundation of a fistula. 
 
 Piles may be either " blind " or 
 " bleeding ; " the latter is the case 
 when the veins within the bowels be- 
 come much swollen, of a red color, 
 
70 
 
 YOU ask! — I'll tell! 
 
 aud uneven surface, having their walls 
 60 thin that the slightest effort to re- 
 lieve the bowels causes them to bleed 
 freely. The former is when the swell- 
 ings become filled with a fibrinous 
 deposit from the blood, so that they 
 form tumors and excrescences outside 
 the anus; sometimes these, although 
 inconvenient, are not very troublesome 
 otherwise. If the cause which pro- 
 duced them be removed, they will be 
 likely to remain quiescent for a time ; 
 but strong purgative medicines, a cold, 
 or too much exertion, may stimulate 
 them into activity, then they become 
 inflamed and very painful ; then we 
 have what is called " A Fit of the 
 Piles." Persons with torpid livers, or 
 with whom the venous circulation is 
 sluggish, are those most subjected to 
 Piles, which are no doubt the result 
 of passive congestion of the veins 
 about the rectum ; but it will usually 
 be found that the disease will not be- 
 come fully developed unless there is 
 also habitual constipation. The treat- 
 ment should therefore be both local 
 and general ; the first directed to re- 
 move all obstacles to the proper action 
 of the liver, and to cleanse the large 
 bowels of matters which may press 
 upon the veins, and impede the return 
 of the blood from the lowest bowel, 
 which is the seat of the disease. To 
 this end we should give mild aperients, 
 combined with alteratives, beginning 
 with pills like these : Rhubarb, 1 dram ; 
 Ipecacuanha, ^ a dram; Blue Pill, 1 
 scruple: make into 24 pills, and take 
 2 every night until the motions be- 
 come soft and sufficiently frequent, 
 then 1 every other night. A stimu- 
 lant will also be required, and Confec- 
 tion of Black Pepper is perhaps the 
 best ; or Ward's Paste, which is com- 
 posed of Sulphur, Copaiba, Balsam, 
 and Spices; about a teaspoonful of the 
 former, or from 10 to 15 grains of the 
 latter, may be taken night and morn- 
 ing. Should the bowels not be moved 
 Bufficiently by these means, take Con- 
 fection of Senna, commonly called 
 Lenative Electuary, 3 ounces ; Sulphur, 
 1 ounce ; Jalap and Cream of Tartar, 
 
 of each 2 drams, and Ginger, 1 dram, 
 with Syrup enough to make it up into 
 a soft Electuary. Dose, a teaspoonful 
 twice a day, or only every night, if too 
 active. 
 
 The local treatment consists in in- 
 jecting 2 or 3 ounces of cold water 
 into the bowel just before the passing 
 of a motion ; this partly empties, and 
 contracts the distended veins, and fa- 
 cilitates the passage of the fceces. Care 
 should also be taken to press back 
 within the sphincter ani, or muscular 
 ring which guards the entrance of the 
 bowel from the anus, every Pile which 
 protrudes, as if suffered to remain out- 
 side, it will, by the pressure of the 
 above muscle, become strangulated 
 and inflamed. When the Piles are in 
 this latter condition, they should be 
 fomented with hot water, by means of 
 a sponge, every four hours or so, and 
 the recumbent position should be main- 
 tained as much as possible ; leeches^ 
 also, may be applied to them, with a 
 linseed poultice to encourage the bleed- 
 ing. If there is inflammation of Piles 
 within the sphincter ani, make an in- 
 jection thus: — Dissolve in Bounces 
 of boiling water. Acetate of Lead and 
 Opium, of each \ a dram, and of this 
 lotion, when cool, throw up into the 
 bowel with a small syringe just J an 
 ounce, by measure, after a motion, but 
 not more than twice in twenty-four 
 hours; and only in cases where the 
 bleeding is profuse, should this power- 
 ful application be used. For internal 
 Piles, also, leeches may be applied with 
 advantage ; they can be applied exter- 
 nally, and followed by warm fomenta- 
 tions, or a hip-bath. When Piles first 
 show themselves, before there is much 
 inflammation, or after this has sub- 
 sided, an astringent ointment should 
 be applied with the finger, as far as it 
 can be thrust, night and morning. The 
 Compound Gall Ointment is best for 
 this purpose, or one prepared thus : 
 Gallic Acid, 1 dram ; Powdered Opium» 
 \ dram ; Goulard's Extract (a saturated 
 solution of the Subacetate of* Lead), 
 10 drops; Lard, 1 ounce. 
 
 DIARRHCEA. — Looseness of the 
 
DISEASES OF BOWELS. 
 
 71 
 
 bowels. This is a very common dis- 
 order, arising from a variety of causes, 
 foremost among which may be men- 
 tioned suppressed perspiration, a sud- 
 den chill or cold applied to the body, 
 acid fruits, or any indigestible food, 
 oily or putrid substances, deficiency 
 of bile, increased secretion of mucus, 
 worms, strong purgative medicines, 
 gout or rheumatism turned inwards, 
 etc. 
 
 The symptoms are frequent and co- 
 pious discharges of feculent matter, 
 accompanied usually with griping and 
 flatulency; there is weight and un- 
 easiness in the lower belly, which is 
 relieved for a time on the discharge 
 taking place ; there is nausea, often 
 vomiting; a pale countenance, some- 
 times sallow ; a bitter taste in the 
 mouth, with thirst and dryness of the 
 throat ; the tongue is furred and yel- 
 low, indicating bile in the alimentary 
 canal ; the skin is dry and harsh, and 
 if the disease is not checked, great 
 emaciation ensues. 
 
 The treatment must depend in some 
 degree on the cause. The removal of 
 the exciting matter, by means of an 
 emetic, or aperient medicines, will, 
 however, be a safe proceeding at first. 
 It the Diarrhoea be caused by obstruct- 
 ed perspiration or exposure to cold, 
 nauseating doses of Antimonial, or 
 Ipecacuanha Wine, may be given 
 every three or four hours, the feet put 
 into a warm bath, and the patient be 
 well covered up in bed. When the 
 case is obstinate, resort may be had to 
 the vapor bath, making a free use of 
 diluents and demulcents. Where there 
 is acidity of the stomach, denoted by 
 griping pains and flatulency, take 
 Chalk Mixture, with Aromatic Con- 
 fection, and other anti-acid absorbents 
 or alkalies, such as Carbonate of Pot- 
 ash, with Spirits of Ammonia, and 
 Tincture of Opium, or some other 
 anodyne ; if from putrid or otherwise 
 unwholesome food, the proper course, 
 after the removal of the offending 
 matter, is to give absorbents, in com- 
 bination with Opium, or if these fail, 
 acid and an anodyne. The following is 
 
 an eflBcacious formula: Diluted Sul- 
 phuric Acid, 2 drams; Tincture of 
 Opium, ^ a dram ; water, 6 ounces : 
 take a tablespoonful every two hours. 
 When the looseness proceeds from 
 acrid or poisonous substances, warm 
 diluent drinks should be freely ad- 
 ministered, to keep up vomiting, pre- 
 viously excited by an emetic ; for this 
 purpose thin fat broth answers well ; a 
 purge of Castor Oil should also be 
 given, and after its operation, small 
 doses of Morphine, or some other 
 preparation of Opium. 
 
 The following prescription was used 
 by the troops during the Mexican war 
 with great success : 
 
 Laudanum ounces 2 
 
 Spirits of Camphor " 2 
 
 Essence of Peppermint " 2 
 
 HofiFman's Anodyne " 2 
 
 Tincture of Cayenne Pepper drams 2 
 
 Tincture of Ginger ounces 1 
 
 Mix all together. Dose : a teaspoonful 
 in a little water, or a half teaspoonful 
 repeated in an hour afterward in a 
 tablespoonful of brandy. This prepa- 
 ration will check Diarrhoea in ten 
 minutes, and abate other premonitory 
 symptoms of cholera immediately. In 
 cases of cholera, it has been used with 
 great success to restore reaction by 
 outward application. 
 
 When repelled, gout or rheumatism 
 is the cause, warm fomentations, cata- 
 plasms, blisters to the extremities, and 
 stimulant purges, such as Tincture of 
 Rhubarb, to be followed by absorbents 
 with anodynes. If worms are the ex- 
 citing cause, their removal must be 
 first attempted, but drastic purgatives, 
 often given for the purpose, are dan- 
 gerous ; in this case. Turpentine and 
 Castor Oil, 1 dram of the first and 6 
 of the last, may be recommended. The 
 Diarrhoea which often occurs in child- 
 hood during teething, should not be 
 suddenly checked, nor at all, unless it 
 prevails to a hurtful extent ; if neces 
 sary to stop it, give first a dose of Mer- 
 cury and Chalk, from 2 to 4 or 6 grains, 
 according to age, and then Powder of 
 Prepared Chalk, Cinnamon, and Rhu- 
 barb, about 2 grains of each every font 
 
72 
 
 YOU ask! — I'll tell. 
 
 hours. Diarrhoea soinetinies attacks 
 pregnant women, and, in this case, its 
 progress ought to he arrested as quick- 
 ly as possible. In all cases of loose- 
 ness of the bowels it is best to avoid 
 hot thin drinks, unless given for a spe- 
 cific purpose ; the food, too, should be 
 simple and easy of digestion ; Milk, 
 with Cinnamon boiled in it, thickened 
 with Rice or Arrowroot, is good ; vege- 
 tables, salt meat, suet puddings and 
 pies are not ; if there is much exhaus- 
 tion, a little cool brandy and water 
 may be now and then taken. When 
 Diarrhoea is stopped, astringent tonics, 
 with aromatics, should be given to re- 
 store the tone of the stomach. 
 
 This disease may be distinguished 
 from Dysentery by being unattended 
 by either inflammation, fever, conta- 
 gion, or that constant inclination to 
 go to stool without a discharge which 
 is common in the latter disease, in 
 which the matter voided is sanguine- 
 ous and putrid, while that in Diarrhoea 
 is simply feculent and alimentary. 
 
 DYSENTERY. — Inflammation of 
 the mucous membrane of the large in- 
 testines, causing frequent evacuations 
 of a peculiar ftetid matter, consist- 
 ing of a large proportion of mucus, 
 generally more or less mixed with 
 blood. Flux, or Bloody Flux, accord- 
 ing as the discharges are free from, or 
 deeply tinged with, the sanguineous 
 fluid, are common names for this dis- 
 ease, which some French writers term 
 Colite. 
 
 The causes of the inflammatory ac- 
 tion may be a specific contagion ; 
 great moisture in the atmosphere suc- 
 ceeded by sudden heat ; putrid or 
 otherwise unwholesome food ; noxious 
 vapors and exhalations ; ulceration of 
 the colon, resulting in spasmodic con- 
 striction. 
 
 The usual symptoms are cold shiver- 
 ings and other febrile signs. There 
 may be at the outset unusual costive- 
 ness, with flatulency, severe griping, 
 and frequent inclination to go to stool : 
 then comes loss of appetite, nausea, 
 and vomiting, an increase of the fe- 
 brile heat, copious evacuations as 
 
 above described, which reduce the 
 strength, and cause great emacia- 
 tion. 
 
 The proper treatment will be first 
 with regard to the accompanying 
 fever; if it be of the inflammatory 
 kind, and the patient can bear it, there 
 must be blood-letting, antiphlogistic 
 medicines, and low diet; but very 
 commonly the fever assumes a putrid 
 character, in which case it must be 
 treated as Typhiis. If it becomes inter- 
 mittent, tonics must be resorted to, as 
 prescribed under that head. With 
 more immediate reference to the dis- 
 ease itself, the seat of which is the in- 
 testines, an emetic consisting of 20 
 grains of Ipecacuanha Powder and 1 
 grain of Tartarized Antimony, followed 
 by copious drinks of warm water, 
 should be given as soon as the vomit- 
 ing ceases, a powder, composed of 
 1 scruple of Powdered Rhubarb and 2 
 grains of Calomel, or a full dose of 
 Castor Oil, or some refrigerant ca- 
 tharic, sucli as Epsom, or Glauber's 
 Salts. Ipecacuanha alone, in doses 
 not sufficiently large to produce vom- 
 iting, say 5 grains, frequently given, 
 often acts well as a cathartic in Dysen- 
 tery. After this administer emollient 
 glysters about three times a day, with 
 Laudanum about a dram in every 
 third one, or glysters of Mutton-broth 
 and Arrowroot. For drinks, which 
 should be cold, or nearly so, give solu- 
 tions of Gum Arabic, or Milk, decoc- 
 tions of Linseed, Salop, or Barley, or 
 thin Arrowroot. If these do not stop 
 the Flux in twenty-four hours or so 
 try the following mixture: — Tincture 
 of Opium and Nitrate of Potash, of 
 each 1 dram ; Antimonial Wine 2 
 drams ; Mint Water, to make G ounces : 
 take a tablespoon ful every two or'three 
 hours. When the disease has yet more 
 advanced, and the frequency of tiic» 
 stools appears to proceed chiefly from 
 a weakened and relaxed state of the 
 bowels, tonics and astringents should 
 be given — Arnica Bark, Calumba, Cas- 
 carilla. Catechu, Logwood, Kino, Quas- 
 sia, are among the best ; Lime Water 
 Is also good, and an acidulous mix- 
 
DISEASES OF BOWELS. 
 
 73 
 
 ture composed thus : — Diluted Nitrous 
 Acid 2 drams, Laudanum ^ dram, 
 Water 6 ounces ; take a sixth part 
 every four hours. This also will be 
 found efficient — Tincture of Catechu, 
 Confection of Opium, and Aromatic 
 Confection, of each 2 drams. Cinna- 
 mon Water, 6 ounces ; take two table- 
 spoonfuls every four hours. Where there 
 is much debility, Brandy and Water 
 may be given ; but neither this nor 
 Laudanum will do for the febrile stages. 
 
 Persons residing in warm climates 
 are especially subject to Dysentery. 
 
 Those who are recovering from its 
 attacks should be careful to avoid ex- 
 posure to cold or damp, or any sudden 
 atmospheric changes ; to be regular in 
 their mode of living, and to go warmly 
 clothed, as they are very liable to a re- 
 currence of the attack. 
 
 Cholera Morbus is often preceded 
 by heartburn, a sour taste in the 
 mouth, and flatulency ; there is vomit- 
 ing and purging of a decidedly bilious 
 character; griping and distension of 
 the stomacti, cramps, and ultimately 
 convulsions; clammy sweats, difficulty 
 in breathing, an anxious expression 
 efface, constant hiccough, and if relief 
 is not quickly obtained, death. 
 
 Treatment. — 3 drams of Spirits of 
 Camphor ; 3 drams of Laudanum ; 3 
 drams of Oil of Turpentine ; 30 drops 
 of Oil of Peppermint. Mix, and take 
 a teaspoonful in a glass of weak Brandy 
 and Water for diarrhoea, and a table- 
 spoonful in weak Brandy and Water 
 for cholera. 
 
 Lose no time in sending for medical 
 attendance when attacked, and inform 
 the doctor of what has been taken. 
 
 Medical men assert, and experience 
 shows, that this is an excellent remedy 
 and well worth being kept on hand by 
 every family. 
 
 Asiatic or Malignant Cholera, 
 with which we first became acquainted 
 in this country in the autumn of 1831, 
 is a more severe form of the disease 
 than either of the above; it very com- 
 monly comes on without any pre- 
 monitory warning whatever, and the 
 patient is a corpse in a few hours. 
 
 Cold perspiration, with prostration of 
 strength, vomiting, and purging, but 
 not of bile in this case, but a thin, 
 colorless, odorless fluid, like rice- 
 water ; then come the dreadful cramps, 
 seizing on the calves of the legs, the 
 thighs, the fingers, the toes, and all 
 muscular parts; the body is bent, 
 the limbs twisted, the face becomes 
 cadaverous and corpse-like, with sharp 
 and contracted features, sunken eyes, 
 with a dark circle round them, blue 
 lips, and a tongue of leaden hue ; the 
 look wild and pitiful, the breathing 
 hurried and difficult, the voice low and 
 husky, the form seems to shrink and 
 dwindle visibly, the pulse, at first 
 small and weak, becomes rapidly more 
 so, until its feeble beatings can scarcely, 
 if at all, be detected ; a smell, like that 
 of a charnel-house,, is exhaled from 
 the body, which loses its natural 
 warmth, as more withered and ghastly 
 becomes the face; and the arms and 
 hands, wrinkled like those of a washer- 
 woman, with livid finger-nails, fall 
 helplessly at the side, and the weak, 
 wailing voice sinks to a whisper in its 
 frequent calls for drink, to quench the 
 intolerable thirst. To ;he last, there 
 appears to be a wandering kind of 
 consciousness, but no power to ex 
 press a wish or will ; there is utter 
 indifference in that forlorn look which 
 the sufferer occasionally casts around, 
 and no ray of pleasant recognition 
 lights up the eye when it rests upon 
 familiar faces. Then comes the perfect 
 insensibility of collapse, and soon the 
 feeble flickering light of life is quench- 
 ed; unless, as is sometimes the case, 
 re-action sets in ; then the pulse be- 
 gins to flutter, like a bird escaping 
 from the snare, the skin to get warm 
 again, the dim eyes to brighten, the 
 face to assume a more natural hue, 
 the flaccid muscles to become more 
 tense, the pulse is again perceptible, 
 and it may be seen at a glance that 
 the crisis is past, and the vital energies 
 of the patient have rallied, and are 
 likely to carry him through this immi- 
 nent danger. 
 
 With regard to the treatment of 
 
74 
 
 YOU ask! — I'll tell! 
 
 Cholera, there is much disagreement 
 among medical men, and so rapid is the 
 progress of the disease, that there really 
 is little time for the operation of reme- 
 dies. At times, when it is likely to be 
 prevalent, particular attention should 
 be paid to the state of the bowels, and 
 the slightest tendency to looseness 
 should at once be checked. Chalk 
 Mixture, with a little Aromatic Con- 
 fection added, taken after each loose 
 motion ; add 5 or 10 drops of Lauda- 
 num to each dose, and take milk and 
 farinaceous diet; avoid unripe fruits, 
 hard puddings, pastry, and any indi- 
 gestible food ; live temperately, but 
 not too abstemiously, so as to weaken 
 the system ; be careful as to the purity 
 of the water drunk, and to avoid 
 chills, or whatever tends to lower the 
 standard of health. If the bowels are 
 confined, do not take saline aperients, 
 but such as are of a warm, stimulating 
 character, such as Rhubarb, combined 
 with Magnesia, mixed in Cinnamon or 
 Peppermint Water. If the more se- 
 vere symptoms above described come 
 on, obtain medical help immediately, 
 if possible ; should it not be so, use 
 every eflfort to keep up the temperature 
 of the body by hot applications, apply 
 friction to the muscular parts most af- 
 fected with cramps; hot Bran Bags, 
 with Turpentine sprinkled over them, 
 are good, Mustard Poultices and strong 
 Liniments. Let the patient gratify his 
 intense thirst with copious draughts 
 of cold water, in every quart of which 
 has been dissolved 1 dram of Common 
 Salt, the same of Chlorate of Soda, 
 and 20 grains of Chlorate of Potash ; 
 administer every quarter of an hour, 
 by placing it upon the tongue, a pow- 
 der containing 1 grain of Calomel and 
 1 grain of Opium ; and about every 
 half hour a draught, with 20 drops of 
 Sulphuric Ether, or 5 drops of Chloro- 
 form, with 10 drops of Laudanum, or 
 Camphor Mixture. 
 
 Some physicians recommend warm 
 stimulating drinks, such as Brandy 
 and Water, with catai)lasms of Opium 
 and Camphor, blisters to the stomach, 
 and antispasmodic clysters. 
 
 Nothing can show more clearly how 
 little is really understood of the real 
 nature of this terrible disease, than the 
 diverse opinions entertained with re- 
 gard to the proper remedial measures : 
 it is indeed the pestilence that walketh 
 in darkness, and whether contagious, 
 as some contend, or infectious, as 
 others, or both, as seems likely, it 
 warns us to be prepared for the sum- 
 mons that may come at any moment. 
 
 WORMS. — There are several kinds 
 of these troublesome parasites which 
 infest the intestinal canals of man. 
 Those most generally found there are 
 the Ascarides, small Thread Worms, 
 varying from the eighth of an inch to 
 one and a half inches in length ; they 
 are mostly in the rectum, or last gut. 
 The Lumbrici are long round Worms, 
 from two or three to ten or more inches 
 in length ; they are of a yellowish-white 
 or brownish-red color, and are usually 
 found in the small intestines. The 
 TcRiiia, or Tape-worm, occupies mostly 
 the upper part of the intestinal tube, 
 but is occasionally found in every part 
 of it. There are two sorts of Taenia: 
 one, the commonest, frequently grows 
 to an enormous length (as much as 
 thirty or forty feet), and generally 
 comes away entire; the other passes 
 off in one or more joints, which re- 
 semble pumpkin seeds. 
 
 As may be expected, from the 
 highly organized and sensitive parts 
 which they occupy. Worms cause 
 great constitutional derangement, re- 
 sulting in all kinds of bad symptoms, 
 more especially affecting the stomach 
 and head ; hence we have in these 
 cases variable appetite, sometimes de- 
 ficient, at others absolutely voracious ; 
 pains in the stomach, fcetid breath, 
 nausea, headache, vertigo and giddi- 
 ness, irritation about the nose and 
 anus ; frequently cough and disturbe<l 
 rest, and a disordered state of the bow- 
 els. In children, we have a hard and 
 tumid belly, with slimy stools, and 
 sometimes convulsive fits. Occasion- 
 ally in adults, as well as children. 
 Worms give rise to epileptic fits, and 
 cause great emaciation. 
 
KIDNEY DISEASES, 
 
 75 
 
 An excessive use of fruit and vege- 
 tables, or sugar, or any other highly 
 nutritive substance, favors the genera- 
 tion of Worms, which most frequently 
 infest those of a relaxed habit, with 
 weak digestive organs ; the greater in- 
 dulgence in sweets, and too common 
 abstinence from salt, appears to be the 
 main reason why children are most 
 troubled with them. 
 
 Worms are more common in some 
 countries and districts than others, 
 and it has been noticed that they are 
 particularly so in parts where much 
 milk and cheese are taken. It has 
 been asserted that a habit of eating 
 meat in a partially raw state will be 
 pretty sure to produce them. 
 
 Treatment. — This must be of a tonic 
 and strengthening character; such 
 medicines as tend to invigorate the 
 system are the best, and especially 
 those which act upon the stomach and 
 intestines ; Salt, preparations of Iron, 
 Sulphur, and Camphor, are those which 
 may be principally depended on, in 
 conjunction with an avoidance of 
 vegetable and saccharine food. About 
 1 ounce of common Salt dissolved in 
 nearly ^ a pint of water, and taken 
 in the morning fasting, twice a week 
 for somek little time, will generally 
 bring away any kind of Worms, if the 
 plan is followed out, especially if a 
 pill containing 1 grain of Calomel and 
 3 of Extract of Colycinth, be taken at 
 bedtime the previous night. At the 
 same time should be taken a strength- 
 ening mixture, composed of Sulphate 
 of Iron, 12 grains ; Infusion of Quas- 
 sia, 12 ounces ; Tincture of Ginger, 2 
 drams. Dose, two tablespoonftils twice 
 a day. Or else, Sulphate of Iron and 
 Quinine, each 12 grains; dilute Sul- 
 phuric Acid, 24 minims ; Cinnamon 
 Water, 12 ounces: dose as above. 
 
 For Tape-worm, Castor Oil and 
 Spirits of Turpentine is often given ; 
 about \ an ounce of the latter, and 2 
 drams of the former, is the dose. It 
 should be taken fasting, and may be 
 repeated two or three times, at inter- 
 vals of two or three days or so. Pome- 
 granate Bark is a very old and useful 
 
 remedy for this kind of worm: the 
 mode of administration is to boil 2 
 ounces of the bruised bark in 1^ pints 
 of water down to a pint, the whole 
 of which is to be taken in the course 
 of the morning, fasting, in four 
 draughts, with intervals of half an 
 hour between each. Should this not 
 be effectual the first day, it may be 
 repeated two, three, or even four 
 times. Another remedy is the Oil of 
 Male Fern. Eue, Tansy, Tin Filings, 
 Tobacco, and a variety of other sub- 
 stances, have likewise been recom- 
 mended, but those mentioned appear 
 to be the most efficacious. For the 
 species called Lumbrici, the bursting 
 pods of the Cowhage are no doubt use- 
 ful ; and for the small white Thread 
 Worm, so frequently infesting the last 
 gut of children, about J pint of 
 Limewater should be injected once a 
 day, and an active aperient pill, or 
 powder, or a dose of Castor Oil, be 
 given once a week. Should this not 
 effect the desired object, inject a solu- 
 tion of Salt in Water, or a strong de- 
 coction of worm seed. 
 
 Although Salt is recommended as a 
 remedy for Worms, yet salt meat is 
 not good for persons so troubled : 
 plenty of it should be eaten with fresh 
 animal food, and the few vegetables 
 that may be taken ; but it is better to 
 avoid these altogether for a time, as 
 well as fruit, and live chiefly upon 
 bread and farinaceous puddings. 
 
 Diseases of the Kidney, or renal 
 diseases, as they are sometimes called, 
 are generally difficult of treatment ; the 
 most common are those which result in 
 the formation of calculi, or stone, which 
 is sometimes retained in the pelvis, 
 where, by constant deposition, it 
 increases so as to completely fill that, 
 and the calices which open into it, 
 causing a stoppage in the flow of the 
 secretion, and a most dangerous state 
 of constitutional derangement. Gen- 
 erally, however, the stone passes 
 through the ureter into the bladder, 
 producing in its passage violent spas- 
 modic pains in the loins, with nausea, 
 and generally haemorrhage, etc. With 
 
76 
 
 YOU ask! — I'll tellI 
 
 this we commonly get inflammation 
 of the Kidneys, from which abscesses 
 and other morbid alterations are likely 
 to result. From chronic inflammation 
 appears generally to arise that altera- 
 tion in the structure of the kidneys 
 known as Bright's Disease, the chief 
 characteristics of which are the depo- 
 sition of a pa4e yellowish substance 
 in the interstices of the organs, 
 leading to a granular or tuberculated 
 form of the surface, and a decreased 
 vascularity of the whole organ, whose 
 diseased condition is indicated by a 
 dull, heavy pain in the loins, a hard 
 pulse, and a secretion of so large a 
 quantity of albumen in the urine, that 
 it coagulates on being heated, or with 
 the addition of nitric acid. This con- 
 dition of the Kidneys is sometimes 
 the result of hard drinking; it some- 
 times follows scarlet fever, and usually 
 produces dropsy, in which case we have 
 a bloated expression of countenance. 
 Suppression of urine may be the ulti- 
 mate result of obstruction of calculus 
 in the ureter, or it may occur as an 
 idiopathic disease ; in either case it is 
 a condition of great danger. In com- 
 mon with other organs, the Kidneys 
 are also subject to various morbid 
 growths and depositions, such as can- 
 cer, fungus, hsematodes, melanosis, 
 tubercle, etc. ; but the diagnosis of all 
 chronic affections of these organs is 
 very difficult, owing to the similarity 
 in their symptoms: the dull, heavy 
 pain in the loins, dropsy, and some- 
 times hfematuria, being common to 
 all. We can, therefore, scarcely venture 
 to indicate any particular line of treat- 
 ment. A medical man should be con- 
 sulted as soon as possible when there 
 is reason to suspect all is not right 
 with this important organ, to which, 
 we may just observe, that injury often 
 results from long-continued and vio- 
 lent exercise on horseback ; also from 
 collections of hardened stools in the 
 colon, as well as from retrocedent 
 gout, a blow, or violent exercise of any 
 kind. 
 
 For Inflammation of the Kidneys, 
 an infusion made from Buchu Leaves, 
 
 Queen of the Meadow, Foxglove, or 
 other diuretics, may be taken. 
 
 The bowels should be kept open by 
 some gentle medicine, such as Senna 
 Tea or Magnesia. 
 
 Bright's Disease. — This is a par- 
 ticular disease of the kidneys — the 
 distinguishing mark of which is the 
 presence of the serum of the blood in 
 the urine (which coagulates on the 
 application of heat; there may be 
 only sufficient to cloud the fluid, or 
 enough to form nearly a solid mass). 
 The causes of this disease, which was 
 first described by Dr. Bright (hence its 
 name), are various. It may be severe 
 cold, repressed perspiration, or immod- 
 erate use of ardent spirits ; and it not 
 uncommonly follows Scarlet Fever. It 
 is usually accompanied by febrile 
 symptoms, and dropsical swellings of 
 the face and extremities, and eventu- 
 ally of the body also. The best treat' 
 ment is cupping in the loins, hot 
 baths, and purging with Calomel and 
 Jalap. A mixture as under should 
 also be given : Sweet Spirits of Nitre, 
 2 drams ; Liquor of Acetate of Am- 
 monia, 1 ounce ; Camphor Mixture, 7 
 ounces : take two tablespoonfuls three 
 times a day. Low diet, and an avoid- 
 ance of alcoholic stimulants. 
 
 Inflammation of the Bladder may 
 be either acute or chronic ; in the for- 
 mer case it is likely to be the result of 
 a catarrh, which, after affecting the 
 mucous membrane of the throat, nose, 
 and chest, acts upon that of the urinary 
 organs. If not from this, it may pro- 
 ceed from some accidental or local 
 cause. But however this may be, the 
 symptoms are much the same. There 
 is severe pain and a sense of tightness 
 in the lower part of the abdomen, 
 with a constant desire to pass urine, 
 which comes out cloudy or milky, and 
 deposits pus or mucus at the botto-Q 
 of the vessel ; there is often, too, a 
 feeling of sickness, and generally more 
 or less fever. 
 
 The treatment in this case will be to 
 give at once about 5 grains of Calomel, 
 following it up with a Rhubarb 
 draught, or some other mild aperient ; 
 
KIDNEY DISEASES. 
 
 77 
 
 the application of leeches to the lower 
 part of the abdomen, with the use of a 
 warm hip-bath, to encourage the bleed- 
 ing, the bath to be continued daily, or 
 twice a day, if necessary ; the use of 
 diluents, such as Barley Water, or 
 Linseed Tea, and abstinence from all 
 stimulating drinks whatever. These 
 means, with a rigidly abstemious diet, 
 and rest in a recumbent position, will 
 generally reduce the inflammation in 
 the course of a few days. Should they 
 not, and should the patient be of a full 
 habit of body, bleeding from the arm 
 may be resorted to, and such other 
 measures of depletion as may be neces- 
 sary. The following is a good formula 
 for a mixture : Nitrate of Potash and 
 Tincture of Henbane, of each 2 drams; 
 Liquor of Acetate of Ammonia and 
 Mucilage of Acacia, of each 1 ounce ; 
 Camphor Mixture, 10 ounces : take 2 
 tablespoonfuls every four hours. In- 
 jection of the bladder with warm 
 water, or some emollient fluid, such as 
 Infusion of Linseed, is sometimes re- 
 sorted to with good effect. The sup- 
 pression of urine, and consequent dis- 
 tension of the bladder, will sometimes 
 cause inflammation of that organ ; or it 
 may proceed from a calculus of con- 
 siderable magnitude lodged within it. 
 If the inflammation be chronic, 
 leeches are seldom required ; in other 
 respects the treatment must be much 
 the same as that above recommended. 
 When this treatment does not afford 
 relief, and the urine retains its acid 
 quality, which may be known by its 
 turning litmus paper red, 2^ grains of 
 Calomel, with 3 grains of Opium, 
 should be taken three times a day ; if 
 the urine is alkaline, and deposits mu- 
 cus of a brownish color, the patient 
 should take with each dose of the above 
 mixtuie 15 minims of Wine of Colchi- 
 cum ; this is Sir R. Brodie's plan of 
 treatment. Great care should be taken, 
 when the patient is recovering, as to 
 the diet and mode of living ; a very 
 slight excess in eating or drinking, or 
 violent exertion, may bring on a re- 
 lapse. It is well to take, for some 
 little time, one of the following pills 
 
 twice a week : — Blue Pill, 12 grains ; 
 Ipecacuanha Powder, 3 grains ; Ace- 
 tous Extract of Colchicum, 6 grains : 
 mix and make into 6 pills. An aperi- 
 ent draught of Compound Infusion of 
 Senna, or of Rhubarb aud Magnesia, 
 should also be taken occasionally. If 
 there is much debility, with griping and 
 flatulency, a tablespoonful of Brandy 
 in a glass of Soda Water will be a 
 good accompaniment to the daily 
 dinner. 
 
 Irritation of the Bladder. — It 
 sometimes occurs during the latter 
 stages of gonorrhoea that the patient is 
 annoyed by a frequent desire to void 
 his urine ; gradually this desire be- 
 comes more urgent and continuous, re- 
 turning as often as every ten or fifteen 
 minutes ; there is great pain during 
 the passing of the water, and heat, ex- 
 tending up to the neck of the bladder ; 
 if this state of things continues the 
 urine will be tinged with blood, and 
 will deposit bloody mucus ; this indi- 
 cates ulceration of the organ, arising 
 from the irritated state of the mucous 
 membrane. The proper treatment in 
 this case will be, to keep the bladder 
 in a state of rest by the insertion of a 
 short flexible catheter, retained in its 
 place by a bandage carried between 
 the thighs, through which the urine 
 may escape as it collects. To allay 
 the pain and irritation, Opium, in 1 
 or 2 grain doses, should be adminis- 
 tered, and a suppository, composed of 
 5 or 6 grains of the same, introduced 
 into the rectum ; the bowels must be 
 kept open by Castor Oil ; and a blister 
 applied to the pubes to produce 
 counter-irritation, is likely to afford 
 relief. A recumbent position should 
 be maintained, warm hip-baths used, 
 and an abstemious diet preserved,, 
 avoiding malt liquor and all kinds of 
 stimulants. There is a plain distinc- 
 tion between this form of urinary dis- 
 ease aud stone, or calculus, in the cir- 
 cumstance that, whereas with them the 
 pain is most excruciating when the 
 bladder is empty, it is most so with 
 this when it is full. An irritable stat© 
 of the bladder may be brought on by 
 
78 
 
 YOU ask! — I'll tell! 
 
 other causes than that above indi- 
 cated — such as a too long retention of 
 urine, excessive indulgence in venery, 
 or spiritous liquors, etc. — but in all 
 cases the treatment should be much the 
 same, varied, of course, according to 
 the constitution of the patient, and the 
 exigencies of the particular case. 
 
 Paralysis of the Bladder may be 
 caused by fever ; it sometimes oc- 
 curs in persons of advanced age, as 
 well as in those affected with a paraly- 
 tic affection ; the organ loses its volun- 
 tary power to expel the urine, which 
 must be drawn off by means of a cathe- 
 ter ; general and uterine stimulants 
 must be administered, especially blis- 
 ters to the loins, and a pill, composed 
 of 5 grains of Chio Turpentine, and a 
 } of a grain of Powdered Cantharides, 
 given twice a day, is a mode of treat- 
 ment which has been found effective. 
 It has been observed that the urine, 
 which on the introduction of the cathe- 
 ter to the patient in a horizontal posi- 
 tion would not flow, has done so when 
 he has been placed erect; a circum- 
 stance attributed to the pressure of the 
 viscera upon the bladder. 
 
 DIABETES is characterized by a 
 large discharge of urine, containing 
 eventually, if not at first, a large pro- 
 portion of saccharine and other matter. 
 There is gradual emaciation, voracious 
 appetite, great thirst, weakness, and 
 disinclination to motion ; the alimen- 
 tary process is improperly performed, 
 and thus the food taken does not 
 yield its proper amount of nourish- 
 ment, and constitutional derangement 
 is the consequence. 
 
 Treatment. — The diet should be en- 
 tirely animal food — all vegetable sub- 
 stances to be avoided — the bowels to 
 be kept quietly open with pills of 
 Aloes and Soap, emetics and diapho- 
 retics occasionally administered, per- 
 haps the compound Ipecacuanha 
 Powder, 10 grains at bedtime, is the 
 best ; alkaline drinks, such as Soda 
 Water, may be given with advantage, 
 and blisters and issues applied to the 
 regions of the kidneys, covering the 
 skin with flannel, anointing it with 
 
 Camphorated Oil, using the warm bath 
 and the flesh - brush, are also good, 
 as are Chalybeate and Sulphurated 
 Waters. Tonics, astringents, and 
 stimulants will be of service, especially 
 preparations of Iron with Tincture of 
 Cantharides ; if in the summer, sea- 
 bathing, and anything which may 
 serve to invigorate the system. Sucn 
 is an outline of general treatment; 
 of course, constitutional peculiarities 
 require special and appropriate reme- 
 dial measures, and of these only the 
 professional adviser can judge. 
 
 Incontinence of Urine. — This is 
 very common among children, and 
 may be ascribed,generally, to weakness; 
 although, in some cases, it is owing to 
 want of care in the nurse or mother. 
 It sometimes occurs in grown persons, 
 especially in males, after an operation 
 for stricture, or some disease of the 
 urinary organs ; and in females after 
 childbirth ; it may, then, be attributed 
 to some mechanical defect which al- 
 lows the urine to pass off aa fast as it 
 is secreted. 
 
 In children, the change occurring at 
 puberty generally cures this complaint. 
 Before this age, children should be 
 used to make water just before going 
 to bed, and give them but little drink. 
 It is also a good plan to take the child 
 out of bed late at night to make water: 
 this, with some decided scolding if 
 they should wet the bed, will often 
 break up the habit, for it is generally 
 only a habit. In adults, it arises from 
 debility, or disease of the bladder. 
 
 The sponge bath, with friction after, 
 should be used daily, an infusion of 
 the Trailing Arbutus should be drank 
 occasionally. Tincture of Buchu, or 
 Tincture of Cantharides, in small doses, 
 will be useful. 
 
 GRAVEL. — Crystalline sediments 
 deposited in the bladder from the 
 urine; when amorphous, that is, 
 shapeless, irregular, and reducible to 
 powder, they may be either red or 
 pink, consisting chiefly of Lithate of 
 Ammonia; or white, into the composi- 
 tion of which the Phosphates largely 
 enter. When crystallized, they may 
 
FEMALE DISEASES. 
 
 79 
 
 be also red, or white, the former con- 
 sisting of crystals of Uric or Lithic 
 Acid, and the latter if Triple Phos- 
 phate of Ammonia and Magnesia. 
 Although the deposits in Gravel vary 
 considerably in their form and color, 
 and to some extent in their character 
 also, yet the nature of the disease is 
 essentially the same. If the deposited 
 particles remain stationary in the 
 bladder for a length of time, others 
 gather around them until they form a 
 hard solid mass, which has to be 
 broken down or crushed before it can 
 be removed. 
 
 The symptoms of an attack of Gravel 
 are constipated bowels, restlessness, 
 and dry skin, with pains in the loins, 
 commonly on one side, where it 
 descends, following the course of the 
 urethra; the thigh and leg feel numbed; 
 and sometimes in the male the testicles 
 are drawn up. There is frequently 
 sickness, and an urgent desire to make 
 water, which is passed with difficulty, 
 and is high-colored and turbid, de- 
 positing a sandy powder, which is 
 sometimes red, at others white, or a 
 mixture or alternation of the two 
 colors, with occasionally a bloody 
 tinge. Derangement of the digestive 
 organs is common in such a case ; 
 there will probably be constipated 
 bowels, with acid eructations with great 
 restlessness, and a sense of weight at 
 the pit of the stomach. 
 
 Treatment. — 1 quart of hard wood 
 ashes, | gill of soot (from the chim- 
 ney), mixed with 6 pints of water, stir 
 it occasionally for a day or two, then 
 let it settle, and filter it. Take a tea- 
 spoonful three times a day, or half 
 a teaspoonful of fluid Magnesia, or 20- 
 drop doses of Liquor Potassa. 
 
 Tonics should be taken to improve 
 the tone of the stomach — ^ dram Fluid 
 Extract of Gentian, or the same quan- 
 tity of Tincture of Peruvian Bark, 3 
 times a day. Take no acids either in 
 food or drink ; plain nourishing diet 
 in moderate quantities. Open-air ex- 
 ercise, and a sponge bath, followed by 
 friction, are among the best remedies. 
 MENSTRUATION. - The func- 
 
 tions of the uterus, by which the men- 
 strual, catamenial, or monthly dis- 
 charges take place. These generally 
 commence between the fourteenth and 
 sixteenth years of age, although we 
 have known them to begin as early as 
 eleven or twelve. A considerable period 
 may elapse between the appearance of 
 the first and second menstrual dis- 
 charge ; but, when thej' are projierly 
 established, their recurrence, at regu- 
 lar periods, may be calculated on with 
 great certainty, unless some functional 
 or other derangement of the system 
 interferes with them. Ordinarily a 
 lunar month of twenty-eight days is 
 the intervening period, but with some 
 females the discharge occurs every 
 third week. The fluid discharged re- 
 sembles blood in color, but it does not 
 coagulate ; the quantity is from three to 
 five ounces, and the process occupies 
 from three to five days. The quantity, 
 however, and duration of the emission, 
 varies greatly in different females, and 
 unless the former is either very scanty or 
 excessive, these do not appear important 
 particulars ; but the regular recurrence 
 of the issue is important to health. 
 This should be borne in mind, and due 
 care taken not to suppress the dis- 
 charge by exposure to cold or wet, or 
 by violent exertion of any kind about 
 the time when it may be expected. It 
 is desirable that young females should 
 be properly informed by their mothers, 
 or those under whose care they are 
 placed, of what may be expected at a 
 certain age, or they may be alarmed 
 at the first appearance of the Menses, 
 taking it to be some indication of a 
 dangerous disease or injury, and, per- 
 haps, by mental agitation, or a resort 
 to strong medicines, do mischief to 
 themselves. If the Menses do not ap- 
 pear at the usual age, or for some years 
 after, no alarm need be felt, provided 
 there is no constitutional derange- 
 ments which can be attributed to this 
 cause. Some women never menstru- 
 ate, although they may be married 
 and have a family. Most commonly 
 with suppressed Menstruation, which 
 we understand the term Amenorrhoea 
 
80 
 
 YOU ask! — I'll tellI 
 
 to signify, there is, if not actual dis- 
 ease of the parts more immediately 
 involved in the process, a weakly and 
 unhealthy state of the system. When 
 there is such suppression, discharges 
 of blood will sometimes occur from the 
 nose, mouth, and gums, or from the 
 stomach and bowels : nearly always 
 there will be unnatural heats and 
 flushings, headache, tendency to faint, 
 and hysterical symptoms. At the regu- 
 lar periods when the Menses ought to 
 appear, there will be great excitability, 
 and an aggravation of the above symp- 
 toms ; with those of full habit, there 
 will be a strong, bounding pulse, with 
 acute pain in the head, back, and 
 limbs; with the feeble and sickly, ex- 
 treme languor, tremblings, shiverings, 
 and pale visage. 
 
 In the first case, the treatment will 
 be spare diet, free purging with saline 
 aperients, cupping in the loins, and 
 vigorous exercise between the periods. 
 In the second, nutritious diet, with 
 Wine or Bitter Ale ; tonic medicines 
 — some form of Iron is the best, in 
 combination with Quinine ; gentle 
 aperients, such as Castor Oil, or Com- 
 pound Rhubarb Pill, and the use of 
 the hip-bath, the latter especially, for 
 a few days before the menstruating 
 period ; every other night the bath 
 should be made more stimulant by the 
 addition of a little Mustard, and, on 
 every occasion, active friction with 
 dry coarse towels should be used ; a 
 lavement, containing 2 drams of Spirit 
 of Turpentine, may also be useful ; 
 and a leech or two applied to each 
 thigh, on the upper part, as near to 
 the situation of the uterus as may be. 
 All this should be done in a case of 
 acute suppression, that is, where the se- 
 cretion of the Menses has taken place, 
 but derangement of the general health, 
 or perhaps some mechanical obstacle, 
 prevents its appearance ; if the latter 
 is the case, of course, surgical aid is 
 necessary. 
 
 Chronic Suppression may result 
 from the acute, or from defective nu- 
 trition of the organs ; from the early 
 termination of menstrual functions, or 
 
 from the weakness occasioned by a 
 profuse discharge of " whites " from 
 the uterus. In this case there is gen- 
 erally pains in the head, sides, and 
 back, loss of appetite, giddiness, sal- 
 low complexion, with a dark line round 
 the eyes, generally torpid bowels, with 
 other dyspeptic symptoms. It is some- 
 times difficult to distinguish between 
 this and the early stage of pregnancy ; 
 in both there is a large abdomen, but 
 in the latter usually the breasts are 
 flat, in the former full and plump, but 
 the doubt will not long remain — the 
 morning sickness, the increasing size 
 of the abdomen, and the other unmis- 
 takable signs of pregnancy, if it be 
 that, will dissipate it in a mouth or so. 
 
 In a case of chronic suppression, if 
 there be no indications of disease 
 which call for special treatment, and 
 if the age of the patient be such as to 
 warrant a reasonable expectation that 
 emmenagogue remedies may be of ser- 
 vice, they should be resorted to. 
 
 In this case, too, the warm hip-bath 
 should be used about the proper period 
 of Menstruation, and it would be well 
 to give some uterine stimulant, such 
 at! Ergot of Rye, of which about 5 
 grains, with 2 grains of Aloes, and a 
 drop of Essential Oil of Juniper, made 
 into 2 pills, or mixed up in a powder, 
 would be about the dose to be taken 
 each night at bedtime, with a draught 
 of Pennyroyal Water; or a mixture 
 composed of Spirit of Turpentine, 
 made into an emulsion with Yolk of 
 Egg, Sugar, and Essence of Juniper, 
 about 6 drams of the first and 1 of the 
 last, in a 6-ouuce mixture ; 1 ounce to 
 be taken three times a day. These 
 means of promoting the discharge in 
 any case must not be prolonged much 
 beyond the menstrual periods, between 
 which all possible means must be taken 
 to strengthen the system ; good diet, 
 plenty of active exercise, the use of the 
 shower-bath, or cold or tepid spong- 
 ing; Steel Mixture, with Aloes and 
 Iodine, in one or other of its forms ; 
 these are the proper remedies. 
 
 When the menstrual period comes 
 round again, use the means above 
 
FEMALE DISEASES. 
 
 81 
 
 directed, and continue thus to alternate 
 the treatment until success crown the 
 efforts, or the case becomes altogether 
 hopeless. If the Amenorrhcea proceeds 
 from a want of energy in the uterine 
 organs to secrete the red discharge, as 
 is often the case after frequent mis- 
 carriages, child-bearing, or inflamma- 
 tion of the womb, as well as after leucor- 
 rhcea, or " whites," there will probably 
 be the usual signs of Menstruation, 
 followed by a white discharge only, 
 and accompanied by acute pain at the 
 bottom of the back, vertigo, and hys- 
 teria. Weakly young women, before 
 accession of the Menses, and elderly 
 ones, at the time of their cessation, or 
 " change of life," as it is commonly 
 called, are often so affected. In such 
 a case we should prescribe hot baths 
 and tepid injections, pills of Sulphate 
 of Iron and Aloes, with Balsam of 
 Copaiba, 10 or 20 drops in milk, three 
 times a day ; or Powdered Cubebs, 
 from a scruple to half a dram ; good 
 diet, and a recumbent position as much 
 as possible during the periods. If the 
 patient is of a full habit, apply leeches, 
 10 or 12 over the sacrum, to be fol- 
 lowed by a blister, with restricted diet, 
 and, for a time, avoidance of sexual 
 intercourse. 
 
 Sudden Suppression of the Men- 
 ses may arise from exposure to cold 
 or wet, from extreme mental distress, 
 and several other causes ; it is gen- 
 erally accompanied by violent head- 
 ache, severe pain in the loins and ab- 
 domen, difficulty of breathing, and 
 shivering. In this case the patient 
 must take warm diluent drinks, saline 
 aperients, till the bowels are freely 
 opened, have hot Bran Poultices ap- 
 plied to the lower part of the abdomen, 
 immerse the feet and legs in hot water, 
 rendered stimulant by the addition of 
 Mustard; if the pain is extreme, take 
 an opiate draught every four hours, 
 and have a lavement, with 1 dram of 
 Turpentine, and J a dram of Tincture 
 of Opium thrown up ; she must also 
 be kept as quiet as possible. 
 
 Painful Menstruation is the rule 
 with some females, but the exception 
 6 
 
 with most ; it does not seem to be in 
 any way connected with the quantity of 
 the discharge, and it may attend both 
 the secretion and the emission ; or but 
 one or other of the processes, and but 
 partially, coming on in paroxysms, or 
 continually, during the whole pro- 
 cess ; the matter discharged is often 
 thick and membraneous, and some- 
 times has in it clots and streaks of 
 blood. The cause of this is not very 
 clear. It has been observed to occur 
 after strong mental emotions, a cold 
 caught during the menstrual period, 
 a fright or other shock to the system, 
 and would seem to indicate an irrita- 
 ble state of the womb. In this case 
 we must resort to warm hip-baths and 
 friction, fomentation of the parts, 
 diluent drinks, saline aperients, opi- 
 ates, and a spare diet ; injection of 
 warm water high up into the va- 
 gina, etc. 
 
 It is necessary at each monthly turn 
 to do something in these cases to quiet 
 the pain : for this purpose, 20 drops of 
 Laudanum, in a wineglass of tepid 
 water, thrown into the bowel, will be 
 highly serviceable. 
 
 WHITES is a symptom of disease, 
 rather than a disease itself. Local 
 treatment will be of little avail in 
 cases of long standing, unless the 
 general health be attended to. To 
 keep the bowels gently open, take 
 Compound Rhubarb Pill, 5 grains, as 
 often as required, and to strengthen 
 and cool the system, a mixture like 
 the following: — Sulphate of Iron, 12 
 grains ; Diluted Sulphuric Acid, 1 
 dram ; Sulphate of Magnesia, 4 drams ; 
 Peppermint, or Cinnamon Water, 12 
 ounces : take two tablespoonfuls twice 
 or thrice a day. In obstinate cases, 
 there should be an injection into the 
 vagina of a solution of Alum and Sul- 
 phate of Zinc, 3 drams of the former 
 and 1 dram of the latter, to a pint of 
 water ; 3 or 4 ounces to be thrown up, 
 while the patient lies with the hips 
 rather elevated ; this position to be 
 retained for some time, with the parts 
 covered by a napkin or sponge, so that 
 the fluid may be kept in. If there ia 
 
82 
 
 YOU ask! — I'll tell! 
 
 itchiug and irritation of the parts, it 
 may be allayed by an injection com- 
 posed of Carbonate of Soda, 2 drams, 
 in a quart of Bran Tea or Poppy De- 
 coction. If the simple Alum and 
 Zinc injection proves ineffectual, add 
 a dram of Powdered Catechu to each 
 pint, or use decoction of Oak Bark as 
 a vehicle for the above Salts. When 
 there is much debility, with sup- 
 pres.sed or scanty menstruation, prepa- 
 rations of Iron as the above mixture, 
 with Compound Steel Pills, or some 
 compound of Canada Balsam, 3 grains, 
 and J a grain of Quinine, or the latter 
 substance J a dram, with dilute Sul- 
 
 Shuric Acid, 1 dram, in 6 ounces of 
 rentian or Cascarilla : a tablespoonful 
 to be taken twice or thrice a day. 
 Should there be profuse menstruation, 
 nothing is so likely to be effectual as 
 the Iron and Acid Mixture, with or 
 without the Sulphate of Magnesia, ac- 
 cording to the state of the bowels. 
 Mustard poultices to the lower part 
 of the back, or stimulant liniments, 
 rubbed well in every night, for a time, 
 will often prove useful. 
 
 Milk Fever. — An aggravated form 
 of the excitement which takes place 
 at the onset of lactation ; its first 
 symptoms are increased heat of the 
 system, preceded by shivering, and 
 sometimes accompanied with vertigo 
 and slight delirium ; these are followed 
 by severe headache, thirst, dry tongue, 
 quick pulse, throbbing of the temples, 
 and intolerance of light. 
 
 The caiLse may be a cold, or over- 
 heating the apartment, too stimulating 
 a diet, or any obstruction to the flow 
 of milk from the breast. 
 
 The treatment should be spare diet, 
 perfect tranquillity, subdued light, cool- 
 ing drinks, and saline aperient medi- 
 cines ; the head should be kept some- 
 what elevated, and bathed with cold 
 water or evaporating lotions: if the 
 symptoms should become worse in 
 spite of this, apply half-a-dozen or 
 more Leeches to the head, and put the 
 Teet in a warm Mustard bath. Most 
 lying-in women have more or less of 
 tLia fever, which is no doubt an effort 
 
 of nature to rouse the hitherto dor- 
 mant mammary organs lo secrete a 
 proper quantity of milk ; if, how- 
 ever, it is not checked, the arterial 
 action runs too high, and no milk at 
 all is secreted. 
 
 Inflammation of the Breasts. — It 
 may occur at any period between early 
 and advanced womanhood, but most 
 commonly it does occur within a week 
 or two of childbirth, and is the result 
 of some obstruction in the flow of the 
 milk, or change in its normal charac- 
 ter; such a change will be sure to 
 occur if the milk is suffered to remain 
 long in the breast ; therefore, should 
 the infant be unable to relieve it at 
 all, or insufficiently, artificial means 
 must be taken to do so. 
 
 When the premonitory symptoms 
 of mammary abscess (broken breasts) 
 are observed, recourse should at once 
 be had to remedial measures. Let the 
 breast be well yet gently rubbed with 
 a soft hand, into the palm of which is 
 poured fresh Oli^e or Almond Oil : 
 the .friction should be continued for 
 about ten minutes, and repeated every 
 four hours or so. Goose-grease and 
 other fatty substances are recom- 
 mended, but simple Oil is best, the 
 friction being the principal agent for 
 good. Between the intervals of this, 
 the breast should be kept covered with 
 a tepid water dressing, having over it 
 oiled silk to prevent evaporation. Care 
 should be taken during this treatment 
 to keep the bowels gently open, and 
 to keep under the febrile symptoms. 
 Leeching the breast in case of threat- 
 ened abscess is sometimes resorted to, 
 but its utility is very questionable ; at 
 all events, it should never be so unless 
 under proper direction ; there may 
 be cases in which it is advisable. A 
 mammary abscess will frequently con- 
 tinue discharging for a considerable 
 period, and during this time the 
 patient should be supported by a nour- 
 ishing, although light, diet. Stimu- 
 lants are generally to be avoided, but 
 sometimes they are really necessary. 
 A warm Bread Poultice is best for the 
 abscess; it should be changed about 
 
FEVERS. 
 
 83 
 
 every four hours, and covered with 
 oiled silk ; when the discharge has 
 nearly ceased, simple tepid water 
 dressings may be substituted. The 
 breast, during all this time, should be 
 supported by a soft handkerchief tied 
 round the neck ; an application of 
 Collodion Oil over the part has some- 
 times been used ; it forms a thin coat 
 which, contracting as it dries, affords 
 the necessary support, if the breast is 
 not very large and heavy; if some 
 amount of pressure is required, strips 
 of strapping crossing each other will 
 effect this object. After all danger of 
 inflammation is over, a more generous 
 diet may be allowed ; a grain of Qui- 
 nine, in a little Sherry Wine, two or 
 three times a day, or half a pint of 
 Porter. Should the breast remain 
 hard, friction with Soap Liniment 
 should be resorted to ; a dram of Com- 
 pound Tincture of Iodine to each 
 ounce will render it more effectual. 
 
 Sore Nipples. — Very painful and 
 distressing cases of Sore Nipples fre- 
 quently occur after child-birth ; some- 
 times they cannot be avoided, but 
 frequently they arise from too great 
 an anxiety on the part of the mother, 
 who is constantly meddling with them, 
 applying the mouth of the child, 
 and resorting to all sorts of expedi- 
 ents to draw them out. A judicious 
 Qurse will prevent this, and also take 
 care to guard the breasts as much as 
 possible from those constant alterna- 
 tions of wet and dry to which they are 
 exposed. Nipple shields of ivory or 
 glass, with India rubber teats, may be 
 readily procured, and should be used 
 when the nipples are too sore and ten- 
 der to bear the application of the in- 
 fant's mouth ; in this case, the milk 
 must be drawn from the breast by one 
 of the contrivances above mentioned, 
 and given to the child in a feeding 
 bottle. Glycerine has been found a 
 good application for chapped or other- 
 wise sore nipples ; it must be applied 
 with a camel hair brush, first wiping 
 the part dry with a soft piece of linen ; 
 if obtained pure, there will be little or 
 no smell in it to annoy either mother 
 
 or child ; Collodion is also useful, but 
 it causes considerable smarting. If, as 
 is sometimes the case, there be suppu- 
 ration, warm bread poultices must be 
 applied, and after them tepid water 
 dressing. A little borax or alum dis- 
 solved in soft water is often used. 
 
 Change of Life generally occurs be- 
 tween the ages of forty and fifty years ; 
 the symptoms are great irregularity, 
 both in the quantity and times of the 
 usual discharges, sometimes entirely 
 disappearing for four or five months, 
 then coming again, and sometimes 
 with an immense flow. Constipation 
 of the bowels, and palpitation of the 
 heart, a changeable appetite, and gen- 
 eral unrest, timidity, dizziness, and 
 bad feelings in the head are peculiar 
 symptoms. 
 
 If this period be safely passed, a 
 healthy old age generally follows, but 
 great care is required, and the advice 
 of a good physician should be obtained, 
 for disease may have been laying dor- 
 mant in the system, and as the custom- 
 ary discharges are stopped, may now 
 develop itself. 
 
 The diet should be plain and nu- 
 tritious, but not stimulating. Exer- 
 cise in the open air, and the sponge 
 bath, must not be neglected. The 
 bowels should be regulated by some 
 gentle medicine. If there is a ten- 
 dency of blood to the head, cupping, 
 or leeches, and some cathartic medi- 
 cines will be proper, but should only 
 be given under the advice of a physi- 
 cian. 
 
 FEVER. — The characteristic marks 
 of Fever are an increase of heat, an 
 accelerated pulse, a foul tongue ; often 
 cold chills and shivering, headache, 
 sore throat, great thirst, and an im- 
 paired state of the functions gener- 
 ally. 
 
 The causes are various ; among them 
 may be named exposure to cold, heat, 
 or wet, fatigue, long-continued watch- 
 ing, or mental anxiety, intemperance, 
 unwholesome or insufficient food, 
 breathing impure air, and all the bad 
 local influences to which the lower 
 classes, especially of large cities, are 
 
84 
 
 you ask! — I'll tell! 
 
 too often exposed, and the excesses 
 and irregularities to which these classes 
 are addicted. Most of the forms of 
 Fever are epidemic, and their preva- 
 lence at or after periods of scarcity 
 and privation, of unusual heat, or ex- 
 cessive moisture, render it impossible 
 to doubt that there are certain states of 
 the atmosphere, and conditions of the 
 system, which render the latter pecu- 
 liarly predisposed to febrific influence ; 
 and this is the case with all epidemic 
 diseases, for many of which we look 
 for an increase at particular times and 
 seasons ; thus, in the spring, measles 
 prevail generally to a greater extent 
 than at any other part of the year ; 
 Scarlet Fever is most common in the 
 autumn ; and Typhus towards the 
 close of summer, which, especially if 
 it be cold and wet, is the season most 
 productive of all kinds of fever. 
 
 Typhoid Fever. — We generally 
 look for the typhoid symptoms at 
 about the end of the second week of 
 the Fever, and as soon as they appear, 
 we commence strengthening the sys- 
 tem for the great trial it must sustain, 
 by all the means in our power, having, 
 however, a due regard to local conges- 
 tions, and other comjilications, which 
 may present themselves. If the brain 
 is not too much affected, we at once 
 resort to stimulants, such as Brandy 
 or Port Wine, the latter mulled, with 
 a grain or two of Quinine in each dose 
 of half a wineglassful two or three 
 times a day. If there is much cere- 
 bral excitement, we give Ammonia, 
 the Carbonate, 5 grains, or Aromatic 
 Spirit, 10 drops, in 1 ounce of Decoc- 
 tion of Bark, three times a day ; also 
 Beef Tea in small quantities fre- 
 quently. It is the rule, in most diseases, 
 to wait for a clean tongue and moist 
 skin before we administer tonics and 
 stimulants; but, in this, we should 
 often lose our patients if we did so. 
 Very commonly we administer these 
 even when we know Pneumonia or 
 Bronchitis are present, overlooking the 
 lesser for the greater danger. Besides 
 which, it is by no means clear that the 
 stimulant method of treating Pneu- 
 
 monia is not the most successful — at 
 all events we have found it so. Sul- 
 phate of Quinine, 1 grain, with 10 
 drops of dilute Sulphuric Acid, in 1 
 ounce of Infusion of Roses, is a good 
 form of tonic; its acidity, too, renders 
 it pleasant and refreshing to the fever- 
 stricken. When the debility is ex- 
 treme. Brandy and Port Wine, in equal 
 proportions, J a wineglass together, 
 may be given. 
 
 It is sometimes necessary to give 
 nutrients and stimulants in very small 
 quantities — the power of swallowing 
 being nearly lost — a teaspoonful of 
 Port Wine, thickened with Arrowroot, 
 every quarter of an hour or ten min- 
 utes ; or of Beef Tea, with a little 
 Brandy in it. In this case, too, a 
 Beef Tea clyster may be used with ad- 
 vantage. When, as is often the case, 
 there is paralysis of the bladder, so 
 that the urine does not pass off, a 
 catheter must be used. It is necessary 
 to pay particular attention to the back 
 and other parts of a typhus patient, as 
 troublesome bed-sores frequently occur. 
 The use of the water-bed will gen- 
 erally prevent this. As the typhoid 
 symptoms disappear, and convales- 
 cence becomes fairly established, the 
 greatest mischief is to be apprehended 
 from an indulgence of that craving 
 for solid food and stimulant drinks 
 which is experienced by the patient. 
 He longs for Chops and Steaks, Oysters 
 and Ale ; he is sick of Arrowroot and 
 Beef Tea, knd all kinds of "slops," 
 and becomes quite angry that he can- 
 not have some change of diet. He 
 wants something solid to eat, now that 
 he has an appetite for it; but a judi- 
 cious nurse will deny him this gratifi- 
 cation for a time. Light puddings of 
 Arrowroot, Ground Rice, Sago, Semo- 
 lina, or Tapioca, may be first ventured 
 on ; and when the tongue is quite 
 clean, and all febrile symptoms have 
 disappeared, a beginning of meat diet 
 may be made with a small slice of 
 chicken ; and if this agrees with the 
 stomach, there may be a gradual ad- 
 vance to stronger meats, with whole- 
 some white kinds of fish for an occa- 
 
FEVERS. 
 
 85 
 
 sional variety. It is likely that tonics 
 may be required for a considerable 
 time after the patient is convalescent ; 
 and, as soon as there is sufficient 
 strength for the journey, it is desirable 
 that he should have a change of air, 
 especially if the same local influences 
 are still in operation by which the dis- 
 ease was first induced. We should 
 have mentioned above, that in cases of 
 Fever of a low, malignant kind, fresh 
 Yeast, in teaspoon doses, given every 
 three or four hours, has been found 
 very beneficial, and that, through the 
 whole course of the disease, disinfect- 
 mts, such as the Chloride of Lime or 
 . Zinc, should be freely used. 
 
 Fever and Ague. — An intermit- 
 tent fever, cliaracterized by cold fits 
 succeeded by hot; very prevalent in 
 damp, marshy districts. Between the 
 paroxysms, or periods, there is a per- 
 fect intermisson when no fever is 
 present, and the patient feels only the 
 lassitude resulting from debility, and 
 can often go about his ordinary em- 
 ployments, if they be not too laborious. 
 Agues have been divided in accordance 
 with the paroxysmal periods, into — 1. 
 Quotidian, or daily, having an interval 
 of twenty-four hours between the at- 
 tacks ; 2. Tertian, or third-day, having 
 an interval of forty-eight hours; 3. 
 Quartan, or fourth-day, having an in- 
 termission of seventy-two hours be- 
 tween each attack : and 4. Erratic, when 
 the return of the fever goes beyond the 
 latter period, and is commonly irreg- 
 ular in its recurrence. The paroxysms 
 of Ague are divided into three tolerably 
 regular stages : — 1st, the Cold Stage, 
 when the chill creeps over the system, 
 the color departs from the lips, the face 
 becomes deadly pale, and the whole 
 frame shivers and trembles as though 
 smitten by a frosty wind, the pulse be- 
 comes slow, and the veins seem filled 
 with ice ; there is generally nausea and 
 faintness, and an utter prostration of 
 strength : the patient has no power to 
 stay the convulsive trembling of his 
 -every limb and joint, and which con- 
 tinues for a longer or shorter interval, 
 as the case may be, and is succeeded i 
 
 by — 2. The ITot Stage, when the 
 warmth of the body gradually returns, 
 at first irregularly, by transient flushes; 
 then by a steady, dry, burning heat, 
 which rises much above the natural 
 standard ; the lips resume their color, 
 the cheeks are flushed, the tongue is 
 parched and white ; there is a sense of 
 fulness in the head, and flying pains 
 in the loins, back, and other parts of 
 the body, accompanied sometimes by a 
 twitching of the nerves, and a difficulty 
 of respiration; there is great thirst, 
 and the urine is highly colored, and 
 burns as it is voided ; the pulse is quick, 
 strong and hard, as in more sustained 
 fevers. Then comes — 3. The Sweating 
 Stage. At first a slight moisture 
 breaks out upon the face and neck, 
 and this is succeeded by a profuse 
 general perspiration ; the temperature 
 of the body falls gradually to the nat- 
 ural standard, the pulse softens and 
 diminishes in frequency, the respira- 
 tion becomes more full and free, the 
 pains depart; there is a desire to 
 evacuate the bowels, and all the ani- 
 mal functions are restored to thei- 
 proper order. Very seldom does the 
 disease leave the patient at once, but 
 retires slowly, as though loth to be 
 beaten ; most probably the quotidian 
 becomes a tertian, then a quartan, and 
 then again erratic, before it finally 
 discontinues its attacks, which also 
 become gradually lighter and of 
 shorter duration, until they cease alto- 
 gether. 
 
 Ague attacks, almost indiscrimi- 
 nately, persons of all ages and 
 conditions of life, more perhaps those 
 of the middle age than any other, and 
 men more than women. If poor peo- 
 ple are generally more aguish than 
 rich, it is simply because they are 
 more exposed to its 
 
 Exciting Causes. — The principal of 
 which is marsh miasma or malaria; 
 that is, the effluvia arising from lands 
 that have been flooded, and afterwards 
 exposed to the heat of the sun, which 
 draws up the moisture in the form of 
 vapor, laden with deleterious gases, 
 from decomposed animal and vegetable 
 
86 
 
 YOU ask! — I'll tellI 
 
 substances. Not always does the per- 
 son inhaling this experience the attack 
 of Ague at once ; the disease seems to 
 be, as it were, latent in the system, and 
 to be called into activity by a par- 
 ticular state or condition of the body, 
 or by some other circumstances favor- 
 able to its development, such as wet 
 or cold weather, exposure to night air, 
 over-anxiety, want of rest or food, or 
 aught which tends to debilitate the 
 system. It has been contended by 
 Dr. Snow that merely atmospheric 
 agents do not communicate Ague, but 
 that it enters the system by the ali- 
 mentary canal, by means of the 
 marshy and stagnant water drunk by 
 those who live in low-lying districts. 
 It may be so to a certain extent, but 
 not altogether ; it is by the lungs 
 chiefly we are inclined to think that 
 the poison enters. And what are its 
 effects upon the internal economy? It 
 causes a distension of the liver and of 
 the spleen, the former being called 
 gall-cake, and the latter ague-cake : the 
 proper circulation of the blood is 
 interfered with ; it accumulates in the 
 veins of the viscera generally ; the 
 functions of the liver and the alimen- 
 tary canal are disturbed, and the con- 
 sequences are such as we have 
 endeavored to describe. 
 
 Treatment. — Ague may generally be 
 considered as a curable disease — in 
 dry and temperate climates especially. 
 The more regular forms of attack are 
 the least dangerous. When it comes at 
 irregular periods, as it sometimes does, 
 with great violence, and when the pa- 
 tient is prostrated by some other sick- 
 ness, it is likely to prove fatal, 
 especially if of long standing. Some- 
 times a mere change of residence to a 
 more dry and airy locality, with pro- 
 per attention to diet, will suffice to 
 check it ; and should these measures 
 not succeed, there is little danger in 
 allowing it to run its course, unless 
 the patient should be weakly, in which 
 case medicines should at once be 
 resorted to. 
 
 It is not often that a first attack of 
 Ague can be anticipated : and during 
 
 the paroxysm eflforts must be directed 
 to alleviate the severe symptoms, to 
 shorten its progress, and avert the 
 danger of internal congestion. In the 
 cold stage, we should apply artificial 
 warmth, such as hot-water bottles, or 
 a mustard bath, to the feet, mustard 
 poultices to the pit of the stomach, 
 friction of the back with stimulating 
 liniment — say Soap Liniment and 
 Spirits of Turpentine, equal parts — 
 and the use of the hot-air bath in ex- 
 treme cases. Negus, Tea, Gruel, 
 Barley-water, or any warm diluent 
 drinks, may be given ; and should the 
 fit prove long and severe, a draught, 
 consisting of Tincture of Opium and 
 ^ther, or Compound Spirit of Am- 
 monia, of each half a dram, to an 
 ounce of Camphor Mixture or Pepper- 
 mint Water. When the hot stage 
 comes on, the body should be sponged 
 with cold water; and cool drinks, such 
 as Lemonade — if iced, so much the 
 better — be given. Should no Laud- 
 anum have been previously adminis- 
 tered, a half dram dose, without any 
 stimulant, but with a dram of Liquor 
 of Acetate of Ammonia, may be given, 
 unless there is congestion of the veins 
 of the head, or delirium, in which case 
 leeches, or cupping on the temple, 
 should be resorted to, and the opiate 
 avoided. In the sweating stage, the 
 patient should be kept as tranquil as 
 possible; moderate the perspiration, 
 and, if the exhaustion is great, admin- 
 ister a little weak spirits and water. 
 When the fit is over, dry the surface 
 of the body with warm towels, put on 
 clean, well-aired linen, and have a 
 warm bed ready for his reception. 
 During the intermission of the par- 
 oxysms, a mixture like the following 
 may be taken : — Sulphate of Quinine, 
 12 grains; diluted Sulphuric Acid, 
 24 minims ; Camphor Mixture, 6 
 ounces. Mix, and take two table- 
 spoonfuls every four hours. Should 
 this not prove efiectual, or should it 
 cause, as Quinine sometimes does, a 
 throbbing in the head, it is best to try So- 
 lution of Arsenite of Potash, 5 minims, 
 three or four times a day, in any con* 
 
FEVEES. 
 
 87 
 
 venient vehicle; the dose may be 
 gradually increased to 10 minims ; but 
 the action of this remedy must be care- 
 fully watched, as too much of it may 
 act prejudicially on the system. 
 Should there be tremors, griping 
 pains in the stomach and bowels, or 
 itching of the face and eyelids, let it 
 be at once discontinued. Large doses 
 of Quinine, say 10 grains, will some- 
 times arrest an attack of Ague, if taken 
 just as it is coming on, and so, some- 
 times, will anything making a strong 
 impression on the mind ; such as fear, 
 hope, joy, anger, etc. Sulphate of 
 Zinc is a good remedy for Ague; 3 
 grains of it made into a pill, with Con- 
 fection of Opium, may be taken 3 times 
 a day, the dose to be increased a grain 
 every day, until it reaches 10 or 12 
 grains. No fluid should be swallowed 
 lor some time after the dose, or it 
 may cause vomiting. Finely powdered 
 Charcoal, 20 grains, in Brandy and 
 water, every three or four hours, has 
 been recommended by good authorities, 
 and so have 10-grain doses of Calomel, 
 formed into pills with mucilage, or 
 molasses. Bitter infusions, such as 
 Quassia, and Gentian, or Camomile, 
 are no doubt serviceable in this dis- 
 order, during the progress of which, 
 purgatives should be given occasion- 
 ally — 3 to 5 grains of Calomel at 
 night, and a draught of Ehubarb and 
 Magnesia in the morning, is the best. 
 By this course the disease will be 
 arrested, but the germs of disease still 
 remain in the system, and it is neces- 
 sary that these shall be eradicated, or 
 in fourteen, twenty-one, or twenty- 
 eight days there will be a recurrence 
 of the disease. 
 
 The daily use of small doses of Qui- 
 nine, for at least forty days, when, if 
 there has been no new exposure to the 
 cause of the disease, it will be entirely 
 eradicated from the system ; for this 
 purpose we have found the following 
 a valuable prescription : 
 
 Quinine Sulphate, 32 grains ; Syrup 
 per Chloride of Iron, 2 drams ; Simple 
 Syrup, 4 ounces. Dose : Teaspoonful 
 three times per day. 
 
 Yellow Fever is another disease 
 arising out of biliary derangement. It 
 is sometimes called Balum Fever, or 
 Black Vomit, and is a remittent fever, 
 accompanied with yellowness of the 
 skin, and vomiting of a black or dark 
 brown fluid ; these two symptoms are 
 its invariable accompaniments, and 
 they are attended with all the visual 
 marks of fever in a high degree. This 
 disease belongs to the West Indies, and 
 other hot climates, and is extremely 
 fatal. It first comes on with weakness 
 and pain in the limbs, headache, heat 
 in the eyes, parched mouth, the tongue 
 is browned and furred, with red edges ; 
 there is a hard, quick, and full pulse, 
 a dry hot skin, the bowels are confined, 
 and the urine small in quantity and 
 high colored, commonly tinged with 
 bile. In from twenty-four to forty- 
 eight hours the fever reaches its height, 
 and the powers of life sink beneath its 
 fury ; the pulse becomes almost imper- 
 ceptible or intermittent, the breathing 
 labored and dilficult; there is a dis- 
 tressing hiccough, continual vomiting 
 of the black matter, and bleeding from 
 the nose, mouth, and other passages, 
 and very shortly exhaustion and death. 
 A milder form of Bilious, or as it is 
 sometimes called. Gastric Fever, pre- 
 vails in this country, the treatment of 
 which varies but little from that pre- 
 scribed in Typhus. In this the mis- 
 chief is almost wholly confined to the 
 alimentary canal ; the head is but little 
 affected, and the febrile symptoms do 
 not run high, therefore it is best not 
 to administer violent remedies. If, as 
 is commonly the case, there be diar- 
 rhoea, let it go on for a little time, as 
 by this means the system becomes re- 
 lieved of its superfluous bile ; it must,, 
 however, be carefully watched, and 
 checked, if the motions exceed three 
 or four daily ; if the motions should 
 be very offensive, finely powdered vege- 
 table charcoal may be given, 10 or 15 
 grains, twice a day, in water. After the 
 first week the diarrhoea should be stop- 
 ped, and to this end an injection of 
 Starch or Gumwater, with Laudanum 
 (20 or 30 drops for an adult), had better 
 
88 
 
 YOU ask! — I'll tell! 
 
 be tried before recourse is had to medi- 
 cines. Should this not succeed, Chalk 
 Mixture, with a little Aromatic Con- 
 fection, with 6 drops of Laudanum in 
 each dose, three times a day ; or the 
 following: — Diluted Sulphuric Acid, 
 3 drams. Laudanum, 2 drams, water, 
 6 ounces ; mix, and take 1 ounce every 
 three or four hours, or after each loose 
 motion. Should these not have the 
 desired effect, try these powders, one 
 every six hours: — Powdered Opium 
 and Rhubarb, of the former 1 grain, 
 of the latter 12 grains; Bicarbonate 
 of Soda, 12 grains; divide in six. If, 
 on the contrary, there is constipation 
 of the bowels, administer a clyster of 
 thin gruel with salt, or brown sugar, 
 administering also Castor Oil, or some 
 mild aperient, should the operations 
 be suflBciently copious. Should there 
 be obstinate vomiting, give Soda Water, 
 or a simple effervescing draught; if 
 these fail, try Hydrocyanic Acid, in 
 drop doses, in plain water, or either 
 of the above drinks; a blister to the 
 pit of the stomach may also be ajjplied 
 should other measures be necessary ; 
 and as a last resort, 6 grains of Calo- 
 mel may be placed upon the tongue, 
 and washed down with a little plain 
 water. To restore the tone of the 
 stomach and assuage thirst when the 
 diarrhoea is stopped, give acidulous 
 drink of some kind. This is a good for- 
 mula : — Nitro-Muriatic Acid, 10 drops. 
 Lump Sugar, 1 ounce, water, 1 pint; 
 half a tumbler to be given every three 
 or four hours. For restoring the 
 strength of the convalescent patient, 
 give Chicken Broth, Beef Tea, Wine, 
 and Bitter Ale; if the abdomen be- 
 comes swollen and indurated, let it be 
 well rubbed night and morning with a 
 liniment composed of Turpentine and 
 Sweet Oil in equal quantities; in this 
 case the gruel enema may be used with 
 Castor Oil and Turpentine, of each 
 about a tablespoon ful. The recum- 
 bent position should be maintained 
 throughout the attack. 
 
 RHEUMATISM. — This is a pain- 
 ful disease, which affect-s the muscles 
 and joints of the human body. It 
 
 chiefly affects the larger joints, as the 
 hips, knees, and shoulders, and is gen- 
 erally attended with swelling and stiff- 
 ness ; when accompanied by fever it 
 constitutes Acute Rheumatism, or Rheu- 
 matic Fever. Some pathologists make 
 the following distinct varieties of the 
 disease : — 1st, Articular Rheumatism, 
 occurring in the joints and muscles 
 of the extremities; 2d, Lumbecgo, oc- 
 curring in the loins, and mostly shoot- 
 ing upwards ; 3d, Sciatica, occurring 
 in the hip-joint, with emaciation of 
 the nates. 
 
 Acute Rheumatism generally com- 
 mences with a feeling; of weariness, 
 shivering, and a quickened pulse, ac- 
 companied by redness, heat, and pain, 
 in or around one or more of the larger 
 joints; sometimes seveial are affected 
 at once, but usually they are attacked 
 in succession — this method of going 
 from one joint to another being a 
 marked characteristic of the disease ; 
 sometimes the first joint is relieved 
 when the attack is felt in another, but 
 not always ; sometimes the whole of 
 the larger joints become implicated, 
 and then the smaller ones, and finally 
 the heart, in which case there is gen- 
 erally a fatal termination to the 
 patient's sufferings. The fibrous tis- 
 sues of the body appear to be the me- 
 dia by which the Rheumatic affection 
 is communicated from one part to 
 another. The disease, it is likely, is 
 constitutional, depending on a morbid 
 condition of the blood ; one of its 
 symptoms is considerable heat of the 
 skin, and a profuse sour-smelling per- 
 spiration ; generally the urine is high- 
 colored, and deposits a sediment like 
 brick dust. In one of the acute forms 
 of the disease there is pufliness around 
 the part attacked, with distinct red lines 
 running from it, and, subsequently, 
 oxlema ; with this there is, generally, 
 a high degree of inflammatory fever, 
 with a furred tongue, and very copious 
 acid perspirations ; this is the form in 
 which the heart is most likely to be 
 affected. In the other and more com- 
 mon form, the fever is not so violent, 
 and moderates as soon as the joints 
 
RHEUMATISM. 
 
 89 
 
 begin to swell ; this form is generallj" 
 called Rheumatic Gout. 
 
 The similarity between Gout and 
 Rheumatism renders it probable that 
 the same cause may originate both. 
 There is, however, a marked distinction 
 in the circumstance, that in Gout the 
 poison, which is in the system, sepa- 
 rates itself from the blood, and is de- 
 posited in the form of chalk-stones; 
 in the latter it appears to be thrown 
 out in that peculiar acid so remarkable 
 in the perspiration. 
 
 Cold and moisture would seem to be 
 the principal exciting causes of Acute 
 Rheumatism, probably by checking 
 perspiration, and so preventing the 
 poisonous principle from passing off by 
 the skin, so that it is retained, and 
 circulates in the blood. Violent ex- 
 ercise and over-exertion will sometimes 
 bring on an attack of this disease, 
 which, like Gout, is hereditary in some 
 families. Persons between the ages 
 of fifteen and forty are most subject 
 to it, but where there is the above- 
 mentioned predisposition it often 
 shows itself in the young. 
 
 The treatment of the acute form 
 should be prompt and active, the in- 
 flammatory fever having first to be 
 subdued ; purgatives and general bleed- 
 ing, if the patient is of full habit, 
 but not the latter otherwise. Dr. 
 Graves says that in this disease, 
 "Blood-letting should be practised 
 with great caution, and its effects care- 
 fully observed : take away five or six 
 ounces of blood, and if the pain be les- 
 sened and the sweats diminished, you 
 are encouraged to bleed more boldly." 
 
 About 3 grains of Calomel at night, 
 and a Black Draught in the morn- 
 ing, to be repeated every four hours 
 until the bowels are freely opened ; 
 plenty of warm diluent drinks, and 
 confinement to bed with warmth to 
 promote perspiration. Apply to the 
 inflamed parts a lotion composed of 
 Spirit, Vinegar, and Water, one part 
 of each of the former to two of the lat- 
 ter, with the chill taken off; if the 
 pain is very great at the joints, Leeches 
 may be applied. When the inflamma- 
 
 tion is in some measure subdued, re- 
 course may be had to the grand specific 
 in diseases of this class, viz., Colchicum, 
 15 drops of the wine of which may 
 be taken every four hours, with J a 
 dram of Sweet Spirits of Nitre, i au 
 ounce of the Liquor of Acetate of Am- 
 monia, and 1 ounce of Camphor Mix- 
 ture ; at bedtime a scruple of Dover's 
 Powder, with 2 grains of Calomel, un- 
 til the mouth becomes slightly affected, 
 when the latter must be omitted; 
 should the action of the Colchicum on 
 the bowels be too strong, reduce the 
 dose by one-half, or omit it altogether, 
 and give ^-grain of Tartrate of Potash, 
 with 5 grains of Nitrate of Potash, 
 in Camphor Mixture, every four hours. 
 Should the joints continue swollen and 
 purple, blisters may be applied after the 
 Leeches, and when the bites are healed, 
 friction with Mercurial Liniment, and 
 an air-tight covering over cotton carded 
 wool, should be applied. 
 
 In less acute cases, where the urine 
 is acid, and deposits the before-men- 
 tioned sediment, a mixture like this 
 may be taken in conjunction with sa- 
 line aperients : Bicarbonate of Potash, 
 2 drams ; Infusion of Gentian or Ca- 
 lumba, 6 ounces : take 1 ounce three 
 times a day until the deposit ceases ; 
 or substitute for the Bicarbonate, the 
 Liquor of Potash, 1 dram. Also dis- 
 solve a little Nitrate of Potash in 
 Barley-water, and take a wineglassful 
 now and then as a restorative to health. 
 When the disease appears to be nearly 
 subdued, take Hydriodate of Potash, 1 
 dram, in Decoction of Sarsaparilla, 8 
 ounces, a wineglassful twice a day. 
 
 When Rheumatism has become 
 chronic, it is generally very intracta- 
 ble ; it is most capricious in its visita- 
 tions, sometimes affecting one joint, 
 sometimes another, and generally leav- 
 ing the part attacked swollen and 
 tender; to this it will frequently re- 
 turn, sometimes causing thickening of 
 the joint and permanent lameness; 
 sometimes the symptoms resemble 
 those of Acute Rheumatism, and re- 
 quire leeching, spare diet, and a simi- 
 lar line of treatment ; but this is not 
 
90 
 
 YOU ask! — I'll tell! 
 
 generally the case : a tolerably gener- 
 ous diet, with nervous stimulants and 
 stimulating applications being mostly 
 necessary lor the chronic forms of this 
 troublesome and painful disease, in 
 which, excepting Colchicum, nothing 
 appears to exercise such a specific ac- 
 tion as Guaiacum, which may be taken 
 in the form of powder or tincture. 
 Besides these two remedies. Ginger, 
 Mustard, Sulphur, Turpentine, Com- 
 pound Powder of Ipecacuanha, and 
 Cod Liver Oil, have all been found 
 beneficial. Indeed, there is perhaps 
 no disease for which so many different 
 " cures " are recommended ; nor is 
 there one which more obstinately re- 
 tains its hold on the system, and defies 
 all attempts to dislodge it. Anything 
 which promotes free perspiration is 
 likely to be beneficial ; warm bathing 
 and friction ; sulphureous, hot-air, 
 and vapor baths have been found of 
 great service, and the patient must not 
 be disheartened if they do not succeed 
 at once, or if the disease returns after 
 they have, as it appeared, subdued it ; 
 he must continue the remedies for a 
 long time, and return to them again 
 and again if necessary. Seldom or ever 
 is Rheumatism quite got rid of, when 
 once it has taken a hold of the system. 
 LUMBAGO. — A rheumatic affec- 
 tion of the muscles of the loins. This, 
 as many of us well know, is an ex- 
 tremely painful affection ; the pain 
 being aggravated by any action which 
 brings the muscles involved in the dis- 
 order into play. Like Sciatica, it is 
 but a modification of Rheumatism ; 
 nevertheless, it requires, in some meas- 
 ure, a peculiar treatment. When ac- 
 companied by fever and much pain, 
 which is aggravated by the warmth of 
 the bed, leeching or cupping is advisa- 
 ble, with aperients and diaphoretics; 
 3 grains of Calomel at night, with 
 about 10 grains of Compound Ipecac- 
 uanha Powder, and a Senna Draught in 
 the morning, following it up with this 
 mixture: Solution of Acetate of Am- 
 monia, 1 J ounces ; Wine of Colchicum, 
 1 dram; Sweet Spirits of Nitre and 
 Simple Syrup, of each 2 drams ; Cam- 
 
 phor Mixture, 4 ounces ; take a fourth 
 part about every four hours. The 
 Dover's Powders should be continued 
 every night — not the Calomel ; about 
 a couple of doses of this, at intervals 
 of a week or so, will be found suffi- 
 cient. Warm applications to the loins 
 will afford great relief; one of the best 
 is a large Bran Poultice, applied quite 
 hot, all over the loins. Dr. Graves re- 
 commends a stream of hot water,direct- 
 ed with considerable force against the 
 part ; it is beneficial not only on ac- 
 count of the heat, but also for the me- 
 chanical impulse which it gives. When 
 there is no fever with the Lumbago, 
 the best medicine is Volatile Tincture 
 of Guaiacum, 1 dram, in Cinnamon 
 Water, three times a day, with the 
 Dover's Powder at night, and friction 
 with Soap Liniment and Tincture of 
 Aconite, or Opium, about a dram to 
 the ounce; or apply a Belladonna 
 Plaster, keeping the bowels freely open 
 with a Colocynth Pill occasionally, or 
 a draught of Senna, or Compound De- 
 coction of Aloes ; Decoction of Sarsa- 
 parilla, with Iodide of Potassium, 
 may be also given with advantage. In 
 obstinate cases. Acupuncture, Electric- 
 ity, and Galvanism, have each and all 
 been successfully applied. The follow- 
 ing is a good form for a liniment to be 
 used in such cases : Strong Liquor of 
 Ammonia, Tincture of Opium, Spirit 
 of Turpentine, and Olive Oil, equal 
 quantities ; rub in warm, night and 
 morning. 
 
 SCROFULA. — This is a disease 
 characterized by a chronic swelling of 
 the absorbent glands, which tend 
 slowly to imperfect suppuration. One 
 popular name for it, is the King's 
 Evil. It is characterized by want of 
 power, or tone, in the system. Its 
 most prominent symptoms are the for- 
 mation of indolent tumors in various 
 parts of the body, but most commonly 
 in the neck, behind the ears, and 
 under the skin ; after a while these sup- 
 purate, and discharge a thick cheesy 
 matter. A scrofulous person has gen- 
 erally a puffy, unhealthy appearance 
 about the face ; the upper lip is thick 
 
SOROPULA. 
 
 91 
 
 and tumid, the belly prominent ; there 
 is frequent discharge from the eyes, 
 nose, and mouth ; a predisposition to 
 catarrh and swelled tonsils, often caus- 
 ing a huskiness in the voice. 
 
 The digestive functions are imper- 
 fectly performed, consequently the 
 bowels are irregular; the skin is sel- 
 dom free from some kind of eruption, 
 and there is listlessness and want of 
 energy about the whole manner and 
 appearance of the person so affected. 
 Scrofula is among the commonest of 
 hereditary taints — the children of 
 scrofulous parents are seldom free from 
 it, and we find such especially among 
 the lower classes — pallid, puffy, dull 
 and inanimate creatures, with a dry, 
 harsh skin, grievously full of blemishes, 
 and a mind almost a blank. Some- 
 times, though bat rarely, and under 
 favorable circumstances, we find a 
 scrofulous child whose want of bodily 
 power and activity seems to be com- 
 pensated by a remarkably quick and 
 intelligent mind ; but this is quite the 
 exception to the rule; and very often, in 
 such cases, it may be accounted for by 
 the extra care and attention bestowed 
 upon the development of the mental 
 powers of those who are deficient in 
 muscular energy. 
 
 Scrofula commonly first shows itself 
 between the ages of three and seven ; 
 but not always in those early stages of 
 life. Sometimes in those who have 
 the taint, it may lie dormant until after 
 the age of puberty, waiting, as it were, 
 for some incitement to call it forth. 
 A slight cold, unwholesome food, bad 
 air, or a variety of other causes, may 
 have this eflFect. Very few persons, 
 however, really die of Scrofula — the 
 ascertained proportion is about eight in 
 one hundred thousand ; but scrofulous 
 persons often die of diseases which at- 
 tack and overcome them, more readily 
 and easily, on account of the vitiated 
 and weakened condition of the system. 
 Children who are brought up by hand, 
 or even by a wet nurse, are more liable 
 to Scrofula than those suckled by the 
 mother ; and especial care should be 
 taken that all such are well fed and '\ 
 
 cared for, warmly clothed, well sup- 
 plied with pure fresh air, and kept 
 from all influences which might tend 
 to develop the tendency of a scrofu- 
 lous condition, which in all proba- 
 bility they have. 
 
 Treatment. — Give nutriment, adapted 
 to age, but not over-feed. Give plenty 
 of animal food, with a moderate pro- 
 portion of vegetables and fruit ; plenty 
 of milk, a little beer and wine. Assist 
 the digestive powers, if necessary, with 
 mild aperients. Rhubarb and Grey 
 Powders : give tonics. Steel Wine and 
 Quinine (alternately, week by week, 
 with Cod Liver Oil), occasionally 
 changing the above for some other 
 tonic. Decoction of Sarsaparilla, with 
 Iodide of Potassium, is likely to be 
 serviceable ; or Iodide of Iron, in the 
 form of a syrup. There should also be 
 sea-bathing once or twice a week ; and 
 if the glands of the neck are much 
 swollen, they should be brushed over 
 with Tincture of Iodine, or rubbed 
 with Iodine Ointment. 
 
 SCURVY. — The characteristics of 
 this disease are great debility, a pale 
 complexion, with bloated skin, and 
 livid spots about it here and there; 
 soft, spongy gums, with offensive 
 breath ; swellings on the legs, and 
 haemorrhages from the mouth, nose, 
 and bowels ; the stools and urine are 
 very foetid; and, as the disease pro- 
 ceeds, the livid spots on the skin en- 
 large and deepen in color, until they 
 resemble bruises, from the effusion of 
 blood into the cellular tissues ; the 
 skin also becomes dry and rough, and 
 of an uniform dusky hue ; the debility 
 increases, there is great difliculty of 
 breathing, constipation of bowels, and 
 disinclination to take any kind of 
 nourishment, so that eventually, un- 
 less the disease yields to medical treat- 
 ment, the patient dies of exhaustion. 
 
 Such is the inevitable course of a 
 bad attack of Scurvy. Of course, 
 lighter ones are constantly occurring, 
 and severe ones in which the proper 
 remedies are employed in time to 
 arrest the progress of the disease, the 
 origin of which is intimately associ- 
 
92 
 
 YOU ask! — I'll tell! 
 
 ated with fatigue, cold, moisture, and 
 impure air, and chiefly with a depri- 
 vation of vegetable food, and eating 
 too exclusively of salt provisions. 
 
 From this it must be evident that a 
 liberal diet of fresh meat and succu- 
 lent vegetables should be at once re- 
 sorted to. Let the patient have ]>lenty 
 of open-air exercise and tepid bath- 
 ing ; drinking saline and chalybeate 
 waters will be serviceable ; and if 
 vegetables cannot be i)rocured, a por- 
 tion of liime or Lemon Juice should 
 be taken daily. Mild aperient medi' 
 cines will also be required, and, in 
 many cases, tonics ; preparations of 
 Soda are the best, with bitter infusion. 
 It has been ascertained that in this 
 disease the blood is deficient in pot- 
 ash, therefore this substance should be 
 among the remedies administered — 
 either the Bi-carbonate, Chlorate, or 
 Tartrate will do ; a dram dissolved in 
 a pint of water should be taken daily. 
 Commonly Scurvy, if not very bad, 
 can be secured by dietary measures 
 alone. In the epidemic which pre- 
 vailed in the prisons of Perth, in 1846, 
 the addition of milk, and in some 
 cases, meat, to the usual allowance, 
 arrested the disease. Malt liquor is 
 good for those affected with Scurvy ; 
 of Lemon Juice, } pint should be given 
 every day, pure or diluted with water; 
 this appears to be almost a specific, 
 few cases resisting its influence. 
 
 INFLAMMATION. - There are 
 few diseases that do not present, at 
 some period during their course, in- 
 flammatory symptoms, and in some 
 they may be regarded with satisfaction 
 rather than alarm, as indications of a 
 healthy action ; thus, in wounds and 
 ilcers we would rather have redness, 
 •welling, and a considerable degree of 
 pain, than the livid, purplish look, 
 and dull, dead sensation, which shows 
 that there is a want of vitality. The 
 reparative processes of nature in the 
 animal frame are mostly the result of 
 inflammation, which, however, be- 
 comes exceedingly dangerous when it 
 runs high, and baffles the skill of the 
 medical man to subdue it. 
 
 An attack of Inflammation may ter- 
 minate in any one of three ways — 
 viz., by resolution, suppuration, or moT' 
 tification. By the first, which is most 
 common, we understand a gradual 
 subsidence of the swelling, a diminu- 
 tion of the heat, pain, and redness, 
 and an abatement of the fever — in 
 short, a gradual return to the natural 
 state and condition of the part af- 
 fected ; the second termination is when 
 the inflammatory action goes on to 
 the formation of pus ; then we have a 
 red, shining swelling, growing more 
 and more so, and becoming soft in the 
 centre, from whence, in due time, 
 either through an artificial or natural 
 opening, the matter makes its escape; 
 the third, the least common and most 
 dangerous termination, is Mortification. 
 The first of these is, of course, the most 
 desirable to be brought about, and 
 where it cannot be, effusion of the 
 watery part of the blood is pretty sure 
 to follow ; internally, we see this in 
 pleivisy and water on the brain ; 
 externally, in blisters, burns, and 
 scalds. 
 
 ABSCESS is a collection of pus, or 
 23urulent matter, in a cyst or cavity 
 formed in any of the tissues of the 
 body. 
 
 Causes. — Inflammatory action of the 
 adhesive kind, induced by a blow, or 
 prick, or the introduction of some- 
 thing poisonous, or otherwise irrita- 
 ting. The cells of the membrane be- 
 come filled with adhesive matter, a 
 mere drop at first, but as ulceration 
 proceeds, this increases in quantity, 
 the surrounding parts are gradually 
 absorbed, the solids converted into a 
 fluid state, more active inflammation 
 is set up, causing acute pain, restless- 
 ness, loss of api)etite, and of conse- 
 quence, great constitutional derange- 
 ment. The absorption does not pro- 
 ceed with equal rapidity on all sides, 
 but has a tendency towards the sur- 
 face of the body ; by this we learn that 
 matter has no corroding property — to 
 act upon the tissues, among the more 
 remote and permanent consequences, 
 may be mentioned a general weaken- 
 
ABSCESS. 
 
 93 
 
 Ing of the system, and often lasting 
 injury to the parts affected. Abscesses 
 are of two kinds — acute and chronic ; 
 the former may last from three to six 
 weeks, beginning to discharge usually 
 at the end of the first period : the 
 latter, which is commonly seated in 
 some internal part, such as the liver, 
 may continue for several months, its 
 duration depending very much upon 
 the remedial means resorted to, sit- 
 uation, constitution of the patient, 
 etc. 
 
 Symptoms. — Heat, and tenderness 
 of the part affected, is the premonitory 
 symptoms of acute Abscess. It is com- 
 monly confined at first to a small 
 spot, which becomes red and painful 
 to the touch : very soon a distinct 
 throbbing may be felt, which is a sure 
 indication of the formation of matter ; 
 then the parts begin to swell, and the 
 skin exhibits a shining, semi-trans- 
 parent appearance, sometimes being 
 tinged with purple; this becomes 
 more marked and decided as the ten- 
 sion increases, with the increase of 
 the matter beneath, until it gives way 
 of itself, or is opened by some sharp 
 instrument, and the pus flows out, at 
 first of a cream-like color and consist- 
 ence, often turgid and tinged with 
 blood ; thus it continues for a week or 
 more, then gradually becomes clearer 
 and thinner, until it is quite watery, 
 or ceases altogether. During this pro- 
 cess, before the matter has found a 
 channel of escape, the pain becomes 
 more and more complete, until it is 
 almost unbearable, giving the patient 
 no rest night or day ; then ensues the 
 constitutional derangement, and often 
 febrile symptoms, which must be re- 
 lieved by means of cooling aperients. 
 
 Fomentation with water as hot as it 
 can be borne, and hot bread or linseed 
 poultices, should be resorted to in the 
 first stages of an acute Abscess : strong 
 drawing and irritating applications are 
 often made use of, but this only in- 
 creases the anguish without doing 
 good ; indeed it is both cruel and hurt- 
 ful. The poultices should be frequent- 
 ly changed, in order to keep up the 
 
 requisite degree of warmth ; they should 
 be carefully adjusted so as not to press 
 unduly upon the tenderest part, and, 
 when the pain is very severe, poppy 
 heads should be boiled in the water 
 with which they are mixed, and this 
 poppy decoction should also be used 
 for the fomentations. If, as is often 
 the case, the Abscess should be in the 
 hand or lower part of the arm, that 
 limb should be supported by a sling 
 made of a silk handkerchief, or some 
 other soft material, so as to keep it 
 from hanging down ; adjust it so as to 
 have the upper part of the arm as 
 nearly perpendicular as may be, and 
 the bend of the elbow at right angles 
 with it. To keep the system cool and 
 allay the fever which generally more 
 or less attends active inflammation, the 
 patient should take, every other night 
 or so, an aperient pill, composed of 
 Compound Extract of Colocynth, 4 
 grains, Calomel, 1 grain, and, two or 
 three times a day, a tablespoonful of 
 the following mixture : — Sulphate of 
 Magnesia, ^ an ounce. Carbonate of 
 Magnesia, 1 dram. Wine of Tartarized 
 Antimony, 2 grains. Camphor Mix- 
 ture, 6 ounces ; should this mixture 
 cause griping in the bowels, add thirty 
 drops of Essence of Peppermint; if it 
 acts too violently, reduce the quantity 
 of Sulphate of Magnesia to one-half, 
 and take a pill every third night only. 
 When the anguish prevents rest at 
 night, this draught may be taken at 
 bedtime: — Acetate of Morphine, i of a 
 grain, Liquor of Acetate of Ammonia, 
 1 dram, Camphor Mixture, 7 drams. 
 
 After the discharge of purulent mat- 
 ter has ceased, the poultices may be 
 discontinued, and moist rags kept ap- 
 plied for some days, after which the 
 edges of the wound may be drawn to- 
 gether by strips of adhesive plaster, 
 over which it is best to place a dress- 
 ing of Turner's Cerate or Spermaceti 
 Ointment. If the wound is deep and 
 large, it may be some weeks before it 
 fills by granulation, but otherwise the 
 healing process proceeds rapidly, un- 
 less there is a want of vital energy in 
 the system, or a diseased state of the 
 
n 
 
 YOU ask! — I'll tell! 
 
 part immediately affected ; in this case 
 bad sloughing ulcers result, which are 
 very difficult to heal. For their treat- 
 ment, see Ulcers. 
 
 A physician will generally open an 
 Abscess, when it is sufficiently ripe, 
 rather than wait the slower process of 
 the breaking of the skin, and by doing 
 this he often saves the patient much 
 suffering and constitutional derange- 
 ment ; but no person unacquainted 
 with the anatomy of the part should 
 attempt this. To do it effectually, the 
 cut should be bold and deep, and ex- 
 actly in the right place ; an unpracticed 
 baud will probably leave the largest 
 reservoir of matter untouched, and 
 so render another incision necessary, 
 and effect no good purpose by the pain 
 inflicted. Where the integument which 
 covers the seat of the Abscess is hard 
 and thick, it is nearly always necessary 
 to open it, and only the skilled prac- 
 titioner can judge of the proper time 
 for doing this ; therefore his aid should 
 in all such cases be solicited, as in 
 those of deeply seated and internal 
 Abscesses, which generally assume a 
 chronic character. With regard to the 
 treatment of these, no specific direc- 
 tions can be given — it must depend 
 much upon the character of the tissues 
 which they affect. As a general rule, 
 the patient's strength must be support- 
 ed by a good and generous diet, and 
 the administration of tonic and cor- 
 dial medicines, taking care to keep the 
 bowels moderately open. Stimulating 
 plasters made of Burgundy Pitch, Gum 
 Ammoniac with Mercury or Galbanum, 
 are applied with advantage to the ab- 
 domen, or other seat of the affection, 
 as are poultices of oatmeal with vine- 
 gar, or yeast, or water impregnated 
 with salt. For Abscesses in the neck, 
 Astley Cooper recommends incision 
 with a sharp knife, pressing the mat- 
 ter well out so as to excite adhesive 
 inflammation, and dressing the wound 
 with bread poultices, moistened firat 
 with Sulphate of Zinc in solution, and 
 afterwards with Spirits of Wine, giving 
 good light nourisnment, and carefully 
 regulating the bowels. 
 
 For the relief of the hectic fever. 
 night sweats, and other constitutional 
 disturbances, caused by both acute and 
 chronic Abscesses, but more especially 
 the latter, preparations of bark or iron, 
 mineral acids or Cod-Liver Oil may be 
 given during the period of copious dis- 
 charge; and especially immediately 
 after it, when the powers of nature are 
 most sorely taxed to supply the waste 
 and reconstruct the destroyed tissues, 
 is nourishing food and strengthening 
 medicine required. 
 
 Ulcer, Ulceration. — A solution of 
 continuity in any of the soft parts of 
 the body, either open to the surface, 
 or to any internal cavity, and attended 
 with a secretion of pus or some kind 
 of discharge, is an Ulcer ; and the 
 process of forming this is Ulceration. 
 
 In Ulceration the lymphatics are as 
 active as the arteries, and absorb the 
 pus as soon as it is formed, causing 
 thus a disappearance of the natural 
 structure without, as in the case of 
 abscess, anything to supply its place. 
 It is by this destructive process going 
 on between an abscess and the skin, 
 that the latter is laid open to the sur- 
 face. Wounds in the flesh, if at all 
 deep, are very likely to pass into 
 Ulcers ; thus, instead of healing, as it 
 is called, by " the first intention," they 
 remain open, discharging pus or matter, 
 and presenting a granulated surface; 
 this we should call a healthy Ulcer, or 
 one tending to heal. If, on the contrary, 
 there is no appearance of filling up 
 with red granulations, but the hollow 
 rather deepens, and the disorganized 
 tissue comes away in a black or 
 bloody discharge, this is an unhealthy, 
 or sloughing Ulcer, and if not changed 
 in its nature will penetrate more and 
 more deeply, and will either reach 
 some vital part or kill the patient by 
 exhaustion. Where there is not suffi- 
 cient energy and vitality in the system 
 to resist the process of destruction in 
 the tissues, and build up anew the de- 
 stroyed parts, a wound is likely to be- 
 come an Ulcer, and this will assume 
 the latter condition ; hence the ne- 
 cessity of giving all the assistance pos- 
 
ABSCESS. 
 
 96 
 
 Bible to the vital powers, by nutritious 
 food, and tonic and stimulating medi- 
 cines. 
 
 Persons in whom, from age or other 
 cause, the circulation has become slug- 
 gish, are those most liable to Ulcera- 
 tions, and that of an unhealthy kind. 
 This may take place in any part of the 
 body, but it most commonly occurs in 
 the legs, which are farthest removed 
 from the great course of circulation. 
 Ulcerated Legs are among the most 
 difficult cases that a surgeon has to 
 deal with : he will first insist upon 
 perfect rest, and keeping the limb in a 
 horizontal position as much as possible. 
 When the Ulcer is very foul and dark- 
 looking, warm poultices will have to 
 be applied to bring away the slough ; 
 when this is accomplished, and there 
 is a tolerably clean surface, discharging 
 only pus, a simple water dressing may 
 be sufficient for a time. Should the 
 Ulcer improve under such treatment, 
 this may be continued until the heal- 
 ing takes place. If, however, the 
 granulations, which will begin to fill 
 up the hollow, appear large, pale, and 
 flabby, and not small and red, as they 
 should do, an astringent lotion will be 
 necessary ; this may be either of the 
 Sulphates of Copper or Zinc, or Ace- 
 tate of Lead. Lotions are far better 
 than ointment, as they are more 
 cleanly ; the rags wet with them have 
 to be often renewed. If it is really 
 necessary for the patient to get about, 
 in which case the limb should be 
 bandaged, it is, perhaps, best to keep a 
 dressing of Zinc Ointment applied 
 during the day, and wash the un- 
 healthy granulations, when the band- 
 age is removed, with a Nitrate of 
 Sliver or Sulphate of Copper lotion. 
 It is often desirable, even where rest 
 can be taken, to use the roller bandage, 
 which should be applied from the toes 
 upwards in the manner directed under 
 the head of Bandages. Previous to 
 this application, the wound, besides 
 the dressing, should be covered with 
 strips of Soap or adhesive Plaster (the 
 former is the best), applied so as to 
 overlap each other some distance above 
 
 and below the ulcer. If Zinc Oint- 
 ment does not seem to agree well, try 
 Turner's Cerate, or the Cerate of Lead; 
 in some cases Red Precipitate Oint- 
 ment, considerably diluted, answers 
 very well. Venice Turpentine, Resiu 
 Ointment, and other drawing and irri- 
 tating applications, are sometimes re- 
 commended, but they are decidedly 
 injurious. These are a few hints for 
 general treatment, but individual cases 
 present peculiarities which call for 
 numerous modifications. The consti- 
 tutional treatment will require great 
 attention ; the strength must be suj)- 
 ported, and any tendency to inflamma- 
 tion must be kept down by cooling 
 medicines. If there is great pain, so 
 as to prevent sleep, 5 grains of Pill 
 Soap and Opium, or of the Extract of 
 Hyoscyamos, may be given at bed- 
 time. Sometimes an Ulcer on the leg 
 opens into one of the large veins, and 
 a serious loss of blood ensues : in this 
 case the limb should be elevated above 
 the body until the hemorrhage can be 
 stopped by pressure and astringent 
 applications. 
 
 In cleansing an Ulcer, too much 
 care should not be taken to remove all 
 the pus or matter ; it is better to leave 
 some of it on, to protect the tender sur- 
 face against irritation. If the Ulcer, 
 when bandaged, feels hot and painful, 
 saturate the bandage with cold water, 
 and keep it wet for a time ; a piece of 
 oiled silk over all will prevent rapid 
 evaporation, and greatly assist in this 
 object. It is not always judicious to 
 heal an Ulcer too quickly ; if of long 
 standing, it is likely to be an outlet 
 for morbid matter, which, if retained 
 in the system, might cause serious 
 fiinctional derangement, if not fatal 
 disease, such as apoplexy. 
 
 SOILS. — These painful inflamma- 
 tory swellings mostly occur in young 
 and vigorous persons, so much so in- 
 deed as to be generally looked upon as 
 a sign of robust health. Now and 
 then, however, we find them breaking 
 out upon the weak and delicate; in 
 any case, they are symptomatic of 
 some derangement of the system, 
 
96 
 
 YOU ask! — I'll tell! 
 
 which takes this means of relieving 
 itself" of that which is superfluous, or 
 dangerous to its internal economy. 
 They should be regarded as warnings 
 that some change in tiie diet or mode 
 of life is necessary to the j^reservation 
 of complete health ; those who neglect 
 such warnings often suffer the conse- 
 quence in an attack of severe illness, 
 or an eruption of a more painful and 
 dangerous kind. See Carbuncle. 
 
 The seat of the Boil is the true skin 
 and the subjacent cellular membrane. 
 A small, angry-looking spot on the 
 outer skin first appears ; this gradu- 
 ally enlarges into a swelling with a 
 whitish conical centre, surrounded by 
 a hard inflamed base ; sooner or later 
 this is sure to suppurate and discharge 
 pus and blood, and a fibrous mass 
 called a core. Until this latter is 
 ejected, the abscess will not heal. It 
 often lies deep, and causes great pain 
 before coming away. Warm water 
 bathing, and poulticing with Lin- 
 need Meal, is the proper treatment at 
 first ; Eesin Ointment, or Venice Tur- 
 pentine, or some other drawing appli- 
 cation of an irritating nature, is often 
 applied, but it causes unnecessary 
 pain, and effects no object that the 
 poultice would not. As soon as the 
 prominent part of the swelling becomes 
 soft, a cut should be made with a knife 
 or lancet through the skin beneath 
 which the core lies ; this permits the 
 escape of the confined matter, and re- 
 lieves the pain. The poultices should 
 be continued until the core is drawn 
 out, soon after which the healing pro- 
 cess will commence ; this may be fa- 
 cilitated by a dressing of simple oint- 
 ment, or pure hog's lard will do. 
 
 Boils and Carbuncles have recently 
 been successfuly treated with Opium, 
 of the aqueous extract of which a 
 thick solution has been painted on any 
 suspicious spot ; this forms a coating 
 which must be renewed three or four 
 times a day : twenty-four hours' ap- 
 plication is said to be generally suffi- 
 cient to arrest the spread of the in- 
 flammation. A plaster composed of 
 equal parts of Soap, Opium, and 
 
 Mercury, spread on thick leather, ia 
 then placed on the spot, having a 
 hole in the centre for the escape of 
 any matter ; if painful, a poultice 
 must be applied. If, in spite of thia 
 treatment, the Boil will have its 
 course, strong Nitric Acid is said to 
 be the best application, using it freely 
 two or three times, taking care to re- 
 move the slough before each appli- 
 cation, supporting the margin with 
 plaster and poulticing freely. Tlie 
 beneficial effects of the opium is said 
 to depend upon the soothing influence 
 which it exerts upon the capillaries, 
 small arteries, and nerves ; its imme- 
 diate effect is to lessen the throbbing, 
 heat, and redness. The use of the 
 plaster is to give support to the in- 
 flamed vessels, and to protect the sur- 
 face from the atmosphere. 
 
 Boils often follow each other in 
 rapid succession. They are very pain- 
 ful and troublesome, but not in them- 
 selves dangerous; they seldom run into 
 ulcerations and deep-seated sloughing 
 sores unless neglected. Persons who 
 are obliged to go about their daily 
 avocations with them will do well to 
 apply, during the day, a piece of lint 
 saturated with Olive Oil, and kept on 
 with strapping. For internal treat- 
 ment, those of a full habit should 
 take 3 or 4 grains of Blue Pill two or 
 three times a Aveek, with a Senna 
 Draught each morning after ; they 
 should also be abstemious in their diet, 
 and avoid stimulants. Delicate per- 
 sons should take a Compound Rhubarb 
 Pill every alternate night, or a draught 
 composed of Rhubarb and Magnesia, 
 10 grains of each, in Cinnamon Water ; 
 these should have generous diet. De- 
 coction of Sarsaparilla, J a tumbler- 
 ful twice a day, and tepid baths, may 
 be of service to such. 
 
 CARBUNCLE is essentially the 
 same affection as the boil, but differing 
 in magnitude and in its situation. It 
 is usually located in the back of the 
 neck, or the shoulders, in the interval 
 between them, or the loins; a very 
 common situation for it is immediately 
 below the occiput, on the very top of 
 
WOUNDS, ETC. 
 
 97 
 
 the neck, where the integument is 
 thickest. 
 
 The catises of carbuncle are essen- 
 tially similar to those of boils (which 
 see) ; external irritation of some kind 
 is generally the immediate cause ; al- 
 though there must also be a predispo- 
 sition to carbuncular inflammation, 
 aij^ing from a particular state and 
 condition of the system, generally an 
 excess of fibrin, or inflammatory, 
 matter, in the blood. 
 
 The first symptom of the disease is 
 pain, followed by a hard, red swelling ; 
 very soon the surface of the tumor 
 assumes a livid tint, and a soft, spongy 
 feci ; small ulcers form on the skin, 
 and, from their numerous orifices, 
 which give the surface a sieve-like 
 appearance, flows out a thin, pasty dis- 
 charge, which is characteristic of the 
 disease. These openings quickly break 
 into one, and then the discharge thick- 
 ens as the dead cellular tissue begins 
 to escape ; to enable this to do so 
 freely, an incision down to the very base 
 of the tumor is made, and then crossed 
 by another ; the hemorrhage attendant 
 on this is commonly very considerable, 
 as well as beneficial, in reducing the 
 inflammation. Such is the mode of 
 treatment usually adopted in carbuncle: 
 Warm Bread or Linseed Meal poultices 
 are applied, both before and after the 
 cutting ; and, if the bleeding is exces- 
 sive. Port Wine, or decoction of Oak 
 Bark, with a little spirit, may be used 
 to moisten them. The poulticing 
 should be changed about every eight 
 hours, and continued until the morbid 
 matter is all discharged, and the 
 wound is nearly filled with healthy 
 granulations ; when these have risen 
 to the level of the surrounding skin, 
 the wound may be dressed with the 
 ointment of Nitric Oxide of Mercury, 
 or Red Precipitate ointment, as it is 
 more commonly called. The constitu- 
 tional treatment in this case should 
 first be of an antiphlogistic kind; 
 aperient, and febrifuge medicines, and 
 low diet ; but as soon a* the carbuncle 
 has been opened, and the discharge 
 becomes copious, the patient's vigor 
 7 
 
 must be sustained by good Beef-tea^ 
 Wine, and other nourishing condi- 
 ments. Sometimes there is great 
 prostration of strength, and as much 
 stimulant is required as in typhus 
 fever ; Bark, Opium, and Ammonia 
 are commonly given to relieve the 
 pain and arouse the nervous system. 
 Persons of a full habit of body are 
 those most subject to carbuncles, which 
 are frequently fatal if they are situated 
 high up in the neck, because they are 
 usually attended with inflammation of 
 the membranes of the brain. When 
 on the back or loins, although fre- 
 quently of enormous size, they are not 
 so dangerous. 
 
 Burns and Scalds. — There are no 
 more frequent, distressing, and danger- 
 ous accidents than those which result 
 in the above ; they cause great pain, 
 often amounting to agony, local in- 
 juries of a most serious character, and 
 permanent constitutional derange- 
 ment, even if death does not immedi- 
 ately or quickly ensue. The first rule 
 to be observed in the event of the 
 clothes catching fire, is to avoid run- 
 ning away for assistance, as the motion 
 will only fan the flames, and increase 
 the evil. Presence of mind in the 
 sufferer is rare on such an occasion, 
 but the best plan is to lie down and roll 
 on the floor, screaming of course for 
 assistance. Whoever comes should 
 snatch up a rug, or piece of carpet, or 
 other woollen article, and envelop the 
 person in it ; this will be sure to 
 extinguish the flame, then cut the 
 clothing away from the burnt parts, 
 taking care to use no violence where it 
 adheres, nor to break any blisters 
 which may be raised. The great ob- 
 ject is now to exclude the air from the 
 blistered or raw surfaces ; it is usual to 
 cover them with flour and then wrap 
 them in wadding or cotton wool. A 
 good application is either of the above 
 substances saturated in Limewater 
 and Linseed Oil, equal parts mixed : 
 this is extremely cool and soothing, 
 and it greatly assists the healing oper- 
 ation : it should not be disturbed for 
 some days, unless the discharge should 
 
98 
 
 YOU ask! — I'll tellI 
 
 be great, and the wounds painful, in 
 which case a fresh application of the 
 same should be prepared, and put on 
 immediately on the removal of the 
 other. Whiskey, Brandy, or some 
 other strong spirits, and even Turpen- 
 tine, are recommended by some ; but 
 we question if they are so efficacious 
 as the above remedies, and the anguish 
 which they cause at first is a serious 
 objection to their use. The Wadding 
 or Cotton Wool covering is sometimes 
 applied quite dry, with good effect ; 
 and where the tissues are not deeply 
 or extensively injured, a lotion com- 
 posed of an ounce and a half of Vine- 
 gar to a pint of Water is a good appli- 
 cation, as is also a saturated solution 
 of Carbonate of Soda. The flour 
 dredging is that which is the most 
 readily available, and it is perhaps as 
 good as any ; it should be applied im- 
 mediately, and repeated as often as 
 moisture is perceived issuing through 
 the crust which it forms over the burnt 
 parts ; if these have fresh sweet oil 
 brushed over them with a feather, pre- 
 vious to the application of the flour, it 
 will adhere better. That which is 
 most to be apprehended in severe 
 burns is the great constitutional de- 
 pression which often follows the 
 excitement and severe pain ; especially 
 is this the case with children, and 
 when the seat of this injury is the 
 chest or abdomen, or other vital part ; 
 hence the effects should be closely 
 watched, and stimulants administered, 
 if there are such symptoms as shiver- 
 ing, pallor of countenance, sinking of 
 the pulse, or coldness of the extremi- 
 ties : Ammonia, Wine, or Spirits, 
 must then be given in doses sufficient 
 to arouse the failing powers, without 
 too much exciting the brain. If there 
 is excessive pain, a slight opiate should 
 be administered to allay the irritation 
 of the nervous system, which, however, 
 frequently receives so severe a shock 
 as to lose its sensibility for a time ; 
 and when this is the case there is 
 great reason to apprehend a fatal 
 result. A burn, if properly treated, and 
 unless very severe, will generally do 
 
 well, and require little aftei-dressine; 
 but if the blisters are suffered to break, 
 and the true skin beneath becomes in- 
 flamed by exposure, matter will be 
 secreted, and troublesome ulcerations 
 formed : Bread- and-water poulticing 
 will be the best treatment in this case, 
 with Goulard Lotion, if there is much 
 inflammation, or an ointment com- 
 posed of Extract of Goulard, 1 dram, 
 mixed with 1 ounce of fresh lard ; this 
 should be applied spread on soft 
 linen. 
 
 When the burn is deep, after the flour 
 has been on for some days, poultices 
 as above should be applied until the 
 coating of flour all comes away, and 
 the wound looks clean and clear; 
 after w'hich the simple water dressing 
 will be best, and when nearly healed 
 the Goulard Ointment as above. 
 
 When parts immediately contagious 
 are involved in the burn, care must be 
 taken to interpose dressings, or they 
 may become permanently united. 
 
 After the more immediate donstitu- 
 tional effects of a severe burn have 
 passed off, it will be necessary to be 
 careful as to the patient's diet ; which 
 should be sufficiently nourishing and 
 stimulative, especially while discharge 
 is going on ; taking care, however, to 
 reduce it if febrile symptoms should 
 set in. So constantly are these painful 
 accidents occurring, and so frequently 
 does it happen that the care of a medi- 
 cal man cannot be obtained for them, 
 that it behooves all heads of families 
 to make themselves acquainted with 
 the best remedial measures. When 
 they are very severe, every possible 
 effort should be made to obtain medi- 
 cal aid ; if they are but slight, this 
 may well be done without. It should 
 be borne in mind that the principal 
 aims in the treatment of such cases are, 
 first, the protection of the injured parts 
 from atmospheric influence ; secondly, 
 to keep down inflammatory action, 
 both local and constitutional ; and 
 thirdly, to soothe the nervous irritation 
 which may arise, and to sustain the 
 system should too great depression 
 take place. 
 
WOUroS AND FRACTURES. 
 
 Injuries by Laceration, Bruising and Puncture — SymptOxMS which 
 Betoken Danger — Dislocation Described — A Treatise on Sprains, 
 Rupture and Inflammation — The Preservation op Eyesight. 
 
 WOUNDS. — A recent solution ot 
 continuity in any soft part of the body, 
 occasioned suddenly by external 
 causes, and generally attended with 
 hsemorrhage at first, is a wound. It 
 may be one or the other of six kinds. 
 1st, an Incised Wound, made by a sharp 
 instrument, effecting a simple division 
 of the fibres. 2d, a Lacerated Wound, 
 one in which the fibres, instead of being 
 cleanly divided by a sharp instrument, 
 are torn asunder by violence ; the edges 
 in this case are not straight, but jagged 
 and uneven. 3d, a Contused Wound, 
 one made by a violent blow from some 
 blunt instrument, or unyielding sur- 
 face. This resembles the preceding. 
 4th, a Ptmctured Wound, one made 
 with a narrow-pointed instrument, as 
 a sword or bayonet. 5th, a Poisoned 
 Wound, such as the bite of a viper, 
 mad dog, etc., or a slip of the lancet in 
 dissecting bodies in a state of decom- 
 position. 6th, Gunshot Wound, one 
 caused by a bullet, or other hard sub- 
 Btance, propelled from a musket. 
 
 The treatment of Wounds must, of 
 course, depend very much upon their 
 character. If it be a clean cut or 
 chop, we should first stanch the blood, 
 by bathing it with cold water, cleaning 
 away any extraneous matter with a 
 soft sponge; then bring the edges of 
 the Wound together so that they shall 
 unite evenly, and fix them so, with 
 strips of adhesive plaster; a space 
 being left between each slip for the 
 escape of any blood or matter which 
 may form. Should the Wound be of 
 any great magnitude, so that the edges 
 gape when unconfined, they should be 
 
 drawn together by means of two or 
 three stitches ; in making which, a 
 threaded needle (a curved one) should 
 first be passed through the flesh, in- 
 wards, about a ^ of an inch from tho 
 edge of the Wound, then on the other 
 side outwards ; the ends of the thread 
 are then to be brought together and 
 tied tightly. The stitches should be 
 an inch or more apart, and must not 
 be drawn or dragged together with 
 great force, or they may cut through 
 the parts, nor must they remain in 
 too long, or they may cause irritation : 
 from two to four days will be sufficient 
 for them to answer every useful pur- 
 pose ; between them strips of adhesive 
 plaster should be placed, and if a limb, 
 a roller bandage should cover the 
 whole. If the plaster is not readily 
 procurable, a piece of linen may be 
 bound round, and smeared with white 
 of egg. Should the Wound become 
 painful and throb, and the patient feel 
 chilly and uneasy, it is likely that 
 there is matter forming which requires 
 a way of escape. In this case remove 
 the plaster by washing it with a sponge 
 dipped in warm water ; then either 
 put on a warm poultice, or lint, dipped 
 or saturated with warm water, with a 
 piece of oil skin over it, to prevant 
 rapid evaporation. This mode of op- 
 eration should be continued until paiu 
 and inflammation cease, and nothing 
 but healthy pus is discharged. If any, 
 simple strapping with adhesive plaster 
 will then do. 
 
 A stab which goes deep is more diffi- 
 cult to heal than a surface incision, 
 becausCi even if it does not injure an 
 99 
 
too 
 
 YOU ask! — i'll tell! 
 
 importanl organ, it may lead to the 
 formation of matter amid the under 
 tissues, when the wound is closed at the 
 top, and for this a way of escape must 
 be made. 
 
 A Lacerated Wound caused by a 
 hook or blunt instrument, should be 
 first sponged clean, the torn portions 
 laid in their natural positions as nearly 
 as possible ; then the edges of the 
 Wound brought together by strips of 
 sticking-plaster, putting over the whole 
 a thick layer of lint dipped in cold 
 water, and bandaging just light enough 
 to keep the dressing secure ; the lint 
 should be kept moist. 
 
 In Bruised Wounds there is gen- 
 erally more sloughing of the injured 
 parts; to remove which, warm poul- 
 tices are necessary, otherwise they may 
 be treated like clean cuts. When the 
 sloughing is over, and healthy granu- 
 lations begin to form, apply water 
 dressing, and adhesive plaster, as 
 above. 
 
 Punctured Wounds, from thorns 
 or splinters, often lead to serious re- 
 sults. If the offending substance can 
 be drawn out, by means of a needle, 
 or a pair of tweezers, it should be 
 done ; if not, poultices will assist in 
 removing it, and keeping down the 
 inflammation, which is sure to arise 
 from its presence among the tissues. 
 There will most likely be a small ab- 
 scess formed ; and s"hen this is opened, 
 and the matter discharged, the thorn 
 or splinter will most probably come 
 with it, or may be removed. Some- 
 times from this apparently slight cause 
 Lock-jaw may follow, or an irritative 
 fever as the result of the inflammatory 
 action, the treatment must be based 
 upon the supervening symptoms, gen- 
 erally leeches, active aperients, and the 
 same as that for inflammation will be 
 required. 
 
 Wounds from a Fish, or Crochet 
 Hook, are not generally very difficult 
 to heal unless the system is in an un- 
 healthy condition, in which case a 
 mere scratch will sufl[ice to set up in- 
 flammatory action ; the great difficulty 
 is the first, that of extracting the in- 
 
 strument, which_ on account of iia 
 barbed point, cannot be drawn out in 
 the ordinary way : a slight incision will, 
 therefore, be necessary ; if the hook 
 has no handle, or one that can be taken 
 or cut off, the best plan is to depress 
 the blunt end so as to cause the barbed 
 point to penetrate the integument up- 
 wards, and make its way out ; then 
 take firmly hold upon the point, 
 and through the flesh opening made 
 by it draw out the whole of the 
 hook ; if this cannot be done, a slight 
 cut, as far as the point has penetrated, 
 will be necessary ; and then a little 
 careful manipulation will free the 
 hook ; afterwards strapping and cold 
 water dressing should be applied, or a 
 poultice, if there is much inflamma- 
 tion. 
 
 For Wounds and Lacerations of 
 the Scalp. — Surgeons are now pretty 
 generally assured that the best treat- 
 ment is to free the torn ^iece from dirt 
 or foreign bodies, and restore it as 
 quickly as possible to its natural situa- 
 tion, no cutting away of any part (as 
 practiced formerly) is now advised, 
 and sewing is scarcely ever necessary ; 
 let the hair be cut or shaved off round 
 the wound, draw the edges together 
 with strips of adhesive plaster, and 
 apply over it cold water dressing. 
 
 POISONING. — A. Poison is a sub- 
 stance which, when taken internally, 
 is capable of destroying life without 
 acting mechanically on the system. 
 
 In apoplexy, epilepsy, some dis- 
 eases of the heart and brain, and rup- 
 ture or distension of the stomach, we 
 have the same symptoms as those of 
 narcotic poisoning. It behooves us, 
 therefore, to make close inquiry into 
 the cause of the dangerous symptoms, 
 and not adopt remedial measures too 
 hastily, although we know that prompt- 
 itude in adopting the right measures 
 is of vital importance. Hence we see 
 how desirable it is that one skilled in 
 the diagnosis of disease should be at 
 once summoned in a case of suspected 
 poisoning ; if the aid of such cannot 
 be procured at once, it is better to 
 adopt such means as a limited knowl- 
 
WOUNDS, ETC. 
 
 101 
 
 edge will suggest than to let the pa- 
 tient perish for want of help. It is 
 popularly believed that there are cer- 
 tain antidotes for particular Poisons, 
 but this is not the case ; there are, 
 therefore, three great principles to 
 be kept in view all through the course 
 of treatment : 1st, to remove the poi- 
 sonous matter from the stomach as 
 soon as possible ; 2d, to protect the 
 coats of the stomach against the action 
 of the Poison, by involving it in some 
 viscid substance ; 3d, to act upon the 
 substance chemically so as to effect a 
 change in its nature — to render it in- 
 ert or innoxious. 
 
 Treatment. — Send for a physician 
 immediately ; if a stomach-pump is at 
 hand, use it, if not, give an emetic of 
 Sulphate of Zinc, or take Warm Water, 
 with Mustard in it ; or tickle the throat 
 with a feather, or in some way cause 
 vomiting ; do not let the patient sleep 
 for twelve hours after taking Poison, 
 even if you have to use violent meas- 
 ures to keep him awake. When the 
 physician arrives he will direct the 
 treatment. 
 
 FRACTURE. — One of the com- 
 monest accidents, to which all are lia- 
 ble, is a fracture of one or other of the 
 bones, which is often produced by a 
 slight fall, or some other trifling acci- 
 dent, especially in very cold weather, 
 when the bones are more brittle than 
 at other times; and yet very heavy 
 falls frequently occur without a frac- 
 ture of any part of the osseous system, 
 that being the result of some sudden 
 concussion, or violent strain upon a 
 part of the frame which is unable to 
 bear it, consequently snaps short off; 
 breaking more longitudinally, gener- 
 ally, in this case than in splinters. 
 According as a fracture has a trans- 
 verse, longitudinal, or oblique direction, 
 in relation to the axis of the bone, it 
 is distinguished by these terms. It is 
 also called Simple when the bone only 
 is divided, without external wound; 
 Compound, when there is the same 
 kind of injury, with laceration of the 
 integuments. When Fractures occur 
 in, or near, the middle of the long 
 
 bones, such as those of the leg, thigh, 
 arm or forearm, they are readily de- 
 tected, even by the eye and hand of 
 one unskilled in anatomy : there is 
 always great pain and loss of power 
 over the portion of the limb below the 
 Fracture, which will hang loosely, and 
 may be moved in almost any direc- 
 tion, without reference to the proper 
 action of the joints ; the broken ends 
 of the bone, too, will be quite percep- 
 tible to the feel, and there will be a 
 grating sound when they are moved 
 about. In many parts, however, as 
 near the joints, and where there is 
 much muscle, the symptoms are not so 
 plainly marked, and it is often ex- 
 tremely difficult for even a surgeon to 
 make out the exact position of a Frac- 
 ture, even if he has sufficient assur- 
 ance that such is the nature of the in 
 jury ; and this difficulty is increased 
 by the swollen and inflamed state of 
 the parts. 
 
 The desirability of obtaining profes- 
 sional assistance in all cases where 
 there is a likelihood of a Fracture 
 having taken place, must be so evi- 
 dent to our readers, that we need 
 scarcely insist on it. 
 
 DISLOCATION is the removal of 
 the articulating portion of a bone from 
 that surface to which it is naturally 
 connected. This removal is gener- 
 ally effected by violence, and the pri- 
 mary object of remedial measures is to 
 bring the point of articulation, or 
 union, back to its natural position. 
 When the muscles are only extended, 
 and there is no laceration, or sever- 
 ance of a ligament, and no fracture of 
 either of the bones, there is little diffi- 
 culty in reducing common disloca- 
 tions, if taken in hand shortly after 
 their occurrence ; but if the bones are 
 suffered to remain long displaced, so 
 that the muscles become accustomed, 
 as it were, to their new position, there 
 is sure to be permanent distortion, and 
 most likely lameness of some kind. 
 The displaced bone, at its new point' 
 of contact with other bones, forms a 
 connection therewith, and finds there 
 a basis for its future movements and 
 
102 
 
 YOU ask! — I LL, tell! 
 
 operations, it requiring as much force 
 to remove it from thence as it did 
 from its more natural position. 
 
 Dislocations may be either com- 
 plete or incomplete ; in the first, 
 the articular surfaces remain partially 
 in contact, which can only occur in 
 the foot, knee, and ankle ; in the last, 
 there is an entire separation ; it is 
 simple when there is no wound com- 
 municating with the joint, and ex- 
 ternally with the air, and it is com- 
 pound when there is such a wound. 
 
 Nearly all the bones of the human 
 body are liable to displacement, but 
 some are much more so than others — 
 such are those of the hip, the ankle, the 
 shoulder, the elbow, the lower jaw, the 
 fingers, and toes, and in these joints 
 the detection of the dislocation is tol- 
 erably easy, even to the unprofessional 
 person ; but with many other parts it 
 is extremely difficult of detection; 
 therefore, a surgeon should always be 
 called in when an accident has oc- 
 curred in which there is likely to be 
 such a result. 
 
 The symptoms of a dislocation hav- 
 ing taken place, are loss of power in 
 the limb or member, which becomes 
 fixed in one position, any attempt to 
 move it causing extreme agony ; there 
 is also a sensation of numbness in the 
 part, and the patient feels sick and 
 faint, probably on account of the 
 severe pain; an examination of the 
 joint also will show a deformity. 
 
 Treatment. — It is useless in such a 
 case to apply fomentations or stimu- 
 lant liniments ; attempts should at 
 once be made to " reduce " the Dislo- 
 cation, as it is called ; until this is done 
 there will be no relief for the patient, 
 and the longer it is delayed the more 
 difficult will the operation be, because 
 the muscles, which are at first relaxed 
 by being drawn out so far as to allow 
 the joint to slip out of its socket, or 
 from its point of articulation, resume 
 their former rigidity, and exert a 
 greater power in opposition to the ef- 
 forts of the operator. 
 
 Whenever there is a doubt as to the 
 nature of the injury which has hap- 
 
 pened, it is always best to wai^ the ar- 
 rival of a surgeon before making any 
 violent efforts to reduce what is sup- 
 posed to be merely a Dislocation, but 
 may in reality be that in combination 
 with a fracture, or an injury of quite 
 another kind; but when the case is 
 tolerably clear, no time should be lost 
 in effecting the reduction. This may 
 be done by drawing down the limb or 
 members until the ends of the dislo- 
 cated joints are brought as nearly to- 
 gether as possible ; then if the pressure 
 is relaxed, the muscles will generally 
 draw them into their proper position, 
 and hold them there ; care should be 
 taken to keep the upper bone of the 
 two which it is desired to connect 
 firmly fixed, so that in pulling the 
 lower, the downward or outward, as the 
 case may be, does not follow it, and so 
 prevent the necessary extension of the 
 muscles. If the Dislocation is in the 
 humerus, or shoulder, a very common 
 part, pass a sheet or strong towel round 
 the body of the patieat, and fasten the 
 ends to a staple in the wall, or some 
 other fixed support; then take another 
 towel, and making what is called a 
 " clove-hitch," slip it over the elbow, 
 draw it tight, and give the ends to two 
 or three strong assistants, who must 
 pull gently, yet firmly and steadily, 
 for some minutes, while the operator, 
 with his knee beneath the armpit, en- 
 deavors, by raising and depressing the 
 bone as it is drawn out, to direct it so 
 that, when it has attained a point of 
 extension beyond the edge of the 
 socket from which it has been dis- 
 placed, it will slip back into it. A dis- 
 location of the shoulder may be either 
 forwards or backwards ; although the 
 latter is a rare case, it may be known 
 by the swelling at the shoulder-blade, 
 the flatness of the outside, and in- 
 capacity of movement ; the reduction 
 may be effected in the same way as 
 above described. After it is accom- 
 plished, it is most prudent, in either 
 case, to keep the arm confined to the 
 side for some days by means of a band- 
 age, as it may be thrown out again by 
 the slightest attempt to use the limb 
 
WOUNDS, ETC. 
 
 103 
 
 Dislocation of the Collar Bone 
 
 may occur at either end, but it is diffi- 
 cult for a non-professional man to de- 
 tect this, and if such an injury is sus- 
 pected, it is best to summon surgical 
 aid, compressing the parts until it ar- 
 rives with a crossed bandage. This 
 accident, however skilfully treated, 
 usually results in some permanent de- 
 formity. 
 
 Dislocations of the Elbow are the 
 most difficult to understand and to 
 reduce of any, on account of the 
 complication of joints at that part, 
 where, it must be remembered, three 
 bones meet, viz., the arm-bone, and the 
 two bones of the forearm, the second 
 of which may be dislocated by itself, 
 backwards or forwards, and the last 
 only backwards, carrying the radius 
 with it ; two lateral displacements of 
 the bones of the forearm also some- 
 times occur, and lastly, and rarely, a 
 displacement in which the cartilaginous 
 surface of the humerus rests between 
 the radius and ulna. It must be evi- 
 dent that a thorough knowledge of the 
 anatomy of the parts is required for 
 the reduction of either of these, there- 
 fore we need not enter into a descrip- 
 tion of the means to be used. 
 
 Dislocation of the Spine is the 
 most serious that can happen ; in this 
 case, death is sure to ensue, audit usu- 
 ally takes place soon after the accident, 
 which happily is of very rare occur- 
 rence ; but little can be done to remedy 
 this mischief, and that little must be 
 under the direction of the professional 
 advisor. 
 
 Dislocation of the Ribs sometimes, 
 though rarely, takes place, and this is 
 very difficult of detection ; the treat- 
 ment is the same as that of a Fracture. 
 
 Dislocation of the Pelvic Bones 
 and Os Coccygis. — These are both of 
 extremely rare occurrence, immense 
 force being required to effect either of 
 them ; they cannot be treated by other 
 than a surgeon, and have generally a 
 fatal result. 
 
 Dislocations of the Wrist Joints 
 are generally caused by the hand re- 
 ceiving the weight of a heavy fall ; 
 
 it may be of three kinds, all of which 
 may be distinguished from a sprain 
 by the unnatural bony projections, 
 either in the front or back, as the case 
 may be, in contradistinction to the 
 soft swelling only, which is set up by 
 the latter. The mode of reduction is 
 this : let the patient's arm be grasped 
 firmly, just above the elbow, by an as- 
 sistant, while the operator, supporting 
 the forearm with his left hand, takes 
 hold of the patient's hand with his 
 right, and the two exerting their force 
 in opposite directions, produce the ex- 
 tension necessary to replace the joints 
 in their natural position. After the 
 reduction a roller bandage should be 
 applied round the wrist, and a splint 
 bound before and behind the forearm, 
 passing on either side down as far as 
 the metacarpal bones. 
 
 Dislocations of the Fingers and 
 Toes are of rare occurrence, and when 
 they do happen, it is generally be- 
 tween the first and second joints ; they 
 may be easily known by the projection 
 of the dislocated bones, and reduced 
 without much difficulty, if done soon 
 after the accident ; the wrist, during 
 the operation, should have a slight for- 
 ward inclination given to it; this will 
 relax the flexor muscles. 
 
 Dislocation of the Jaw. — A blow 
 upon the chin when the mouth is 
 opened widely, will sometimes cause 
 this, as will yawning or gaping very 
 deeply ; by it the patient is placed in 
 a very awkward position, with his 
 mouth set wide open, and no power to 
 close it or to articulate words. This 
 kind of dislocation may be either 
 complete or partial ; in the latter case 
 the mouth is not opened so widely as 
 in the former, and it may be known 
 by the chin being thrown on one side, 
 opposite to that of the displacement. 
 There is not usually much difficulty in 
 reducing a dislocation of the lower 
 jaw — the upper cannot be dislocated ; 
 the plan is to wrap a handkerchief round 
 each thumb, and placing them in the 
 inner angles of the jaw, the coronoid 
 processes, as thej' are termed, endeavor,, 
 by foi cing it backwar Is and downwards^ 
 
104 
 
 YOU ask! — I'l.L tell! 
 
 to restore it to its proper position. 
 Success will generally attend the 
 effort, if only a moderate degree of 
 force be used, especially if it be by a 
 skilful hand. Some put a transverse 
 piece of wood into the patient's mouth 
 to serve the purpose of a lever, but this 
 is a rough method of operating, and 
 no really skilful surgeons resort to it. 
 
 BRUISES. — Make cold applica- 
 tions immediately: ice, cold iron, or 
 cold water will do ; this, if applied 
 immediately, will prevent discolora- 
 tions of the skin. After the inflam- 
 mation has subsided, apply liniments 
 with the hand, and gentle friction. 
 
 Sprains or Strains is an accident 
 very likely to occur, especially in the 
 wrist and ankle bones, and is produc- 
 tive of extreme pain, sometimes causing 
 faiutness and vomiting. There is, 
 generally, effusion of blood beneath 
 the enlargements, hence the discolor- 
 ation of them, observable in these 
 cases ; commonly, also, there is rapid 
 swelling, which renders it difficult to 
 ascertain whether a discoloration or 
 fracture has not taken place ; there- 
 fore, if the injury is severe, a surgeon 
 should be consulted. Not only are 
 Sprains excessively painful at the time 
 of their occurrence, but they are likely 
 to lead to permanent injury, especially 
 if neglected, and in this case they are 
 more difficult to cure than either dis- 
 locations or fractures. Dr. South 
 says : — "It would be better to break 
 a limb than sprain a joint, the former, 
 in ninety-nine cases out of a hundred, 
 being cured in the course of a few 
 weeks, if the skin has not been broken, 
 while the effects of the latter may, at 
 best, remain for weeks or months, as 
 weakness or stiffness of the joint." 
 
 In the treatment of Sprains, perfect 
 rest of the injured part is essential. 
 We do not mean to say that they are 
 never cured without this, but never so 
 speedily and completely ; and, without 
 it, there is always great danger of bad 
 after-consequences ; therefore, the pa- 
 tient, as soon as it has been ascer- 
 tained that there is nothing more than 
 a Sprain, should take to his couch or 
 
 sofa, and remain perfectly quiescent, 
 especially if the injury is in the ankle 
 or knee, or any part of the leg, in 
 which case the limb should be kept in 
 a horizontal position, with warm moist 
 flannels applied to the joint by day, and 
 a warm bread-and-water j^oultice at 
 night ; should this not reduce the 
 swelling and subdue the pain in the 
 course of twenty-four hours, leeches 
 may be applied and repeated two or 
 three times if required. When the 
 tenderness has, in a measure, subsided, 
 a piece of lint dipped in vinegar, or 
 diluted acetic acid, may be laid over 
 the part; this will, probably, bring 
 out a pustular eruption of the skin, 
 and divert the low inflammation from 
 the ligaments, at a time when stimu- 
 lating friction could not be borne. 
 When the pain has entirely ceased, 
 and the joint has resumed its usual 
 appearance, great caution is necessary 
 in using it, as irreparable mischief 
 often results from doing so too much 
 or too early. If it continues swollen, 
 it should be bound up with straps of 
 soap plaster, or a roller. But before 
 binding, plenty of friction, with Soap 
 Liniment and Turpentine, should be 
 tried, and a stream of cold water pour- 
 ed from a considerable height. 
 
 If the injury is in the elbow or 
 wrist-joint, the arm should be sus- 
 tained in a sling, and never suffered 
 to hang down. Persons of full habit 
 will require active purgatives, espe- 
 cially if the inflammation runs high ; 
 and if the pain is very severe, so as to 
 prevent sleep, an opiate may be taken 
 at bedtime; 10 grains of Dover's Pow- 
 der is, perhaps, the best, or 5 grains 
 of Extract of Hyoscyamus, if Opium 
 cannot be taken. 
 
 WART. — This is an excrescence 
 from the cutis or outer skin, or a horny 
 tumor formed upon it ; it is not gener- 
 ally so painful as it is disagreeable and 
 unsightly, coming nearly always upon 
 the hands, or some other conspicuous 
 place. The best treatment is to touch 
 it with some Caustic, or Escharotic. 
 Nitrate of Silver is the most effectual, 
 but this turns the skin black, which is, 
 
CORNS AND BUNIONS. 
 
 105 
 
 in many cases, very objectionable. 
 Caustic Potash will answer the pur- 
 pose, so will Acetic Acid, if of extra 
 strength, and Nitric Acid. The ap- 
 plication should be made daily, and 
 the decayed part pared off, or cut with 
 scissors. If it can be conveniently 
 done, a ligature of silk tied tightly 
 round the base of the Wart will cause 
 it to decay, and eventually drop off. 
 Some of the acrid vegetable juices, such 
 as those of Celandine and Spurge, are 
 popularly used as a cure for Warts. 
 
 CORNS. — There are few persons 
 who have not suffered from these 
 troublesome excrescences, which arise 
 from a thickened state of the outer, 
 or scarf skin, caused generally by the 
 pressure or friction of tight, or ill- 
 fitting shoes ; the sensible, that is the 
 true skin, feeling the pressure, endea- 
 vors to protect itself by throwing up a 
 sort of defence, which assumes a coni- 
 cal form, having the apex within 
 pressing upon the tender skin, and 
 often causing intolerable pain, and 
 sometimes inflammation to such an 
 extent as to form an abscess at the 
 point. 
 
 In the treatment of Corns, the first 
 object should be to remove the exciting 
 cause ; comfortable, well-fitting boots 
 or shoes should be substituted for 
 those of an opposite character, and the 
 Corn, after the foot has been soaked 
 in warm water, to soften it, should be 
 pared carefully away, particular care 
 being taken not to wound the more 
 sensitive part. When the outer sur- 
 face is removed, there will be perceived 
 in the centre a small white spot, which 
 should be carefully dug out with a 
 pointed knife or pair of scissors. 
 When this too is removed, cover the 
 seat of the Corn with a small circu- 
 lar piece of thick soft leather spread 
 with Soap or Diachylon plaster, leav- 
 ing a small hole in the centre, cor- 
 responding with that from whence 
 the root of the Corn has been taken. 
 Should any of this latter remain so as 
 to cause irritation, apply to it, every 
 second or third day, a piece of Lunar 
 Caustic, scraped to a point, and slightly 
 
 moistened. Some persons apply strong 
 Acetic, or other acid ; but this is not 
 so effectual, and more likely to cause 
 inflammation, which will be best al- 
 layed by a warm poultice of bread 
 crumbs, moistened with Goulard 
 Water, the foot being held up as much 
 as possible, and the system kept in a 
 cool state with saline aperients, etc. 
 
 Soft Corns, which form chiefly be- 
 tween the toes, are often very pain- 
 ful and troublesome ; let them be cut 
 away as close as possible with a pair 
 of scissors, and then dressed with raga 
 wet with Goulard Water, or a solution 
 of Sugar of Lead. Ivy leaves form, for 
 such, a cool pleasant protection from 
 friction ; they should be put on fresh 
 every day. 
 
 Beneath the corner of the nail of the 
 great toe a peculiar kind of Corn some- 
 times occurs ; it should be cut, or 
 scraped out with the finger-nail, and 
 Caustic applied as above directed. 
 Mere callosities of the skin on the 
 hands and fingers are not Corns, al- 
 though often called so ; they have no 
 roots and are not painful, therefore it 
 is best not to interfere with them, for 
 if removed others would come in theii 
 places, while the friction is kept up, in 
 which thev originate. 
 
 BUNIONS. — This painful and an- 
 noying kind of swelling is the result 
 of inflammation of a small bursa, 
 situated just over the joint, at the ball 
 of the great toe ; the pressure of tight 
 shoes is generally the exciting cause, 
 and all such pressure should be at 
 once removed. During the first stages, 
 one or two leeches should be applied 
 to the swelling, with warm fomenta- 
 tions and bread poultices. A perma- 
 nent enlargement of the part is 
 generally the result, and this must be 
 studied in taking measure for the boot. 
 An application of Caustic will some- 
 times reduce it considerably ; it should 
 be kept covered with Burgundy Pitch, 
 or Soap Plaster, spread upon soft 
 leather, or a circular piece of the fun- 
 gus called German Tinder. 
 
 Ingrowing Toe-nail. — There is 
 usually a fungoid growth in and about 
 
106 
 
 YOU ask! — i'll tell! 
 
 the part of the toe where the nail 
 enters, and this must be destroj'ed by 
 the free application of Caustic ; then, 
 if the nail be scraped thin, the edge 
 may probably be lifted out, so that a 
 small piece of scraped lint, or carded 
 cotton, can be placed under, and pre- 
 vent its penetrating again, so as to ir- 
 ritate and keep up the inflammation. 
 Most surgeons recommend the entire 
 removal of the nail, or of that half of 
 it to which the ingrowing edge belongs, 
 but a cure can often be effected without 
 this. Apply a poultice of Slippery Elm, 
 mixed with a little weak lye ; on re- 
 moving the poultice, press a little lint 
 under the edge of the nail, repeating 
 this daily, and cut off the nail when so 
 raised with a sharp knife, keeping 
 some lint under the edge of the nail 
 until the toe is healed. Then, to prevent 
 a recurrence, scrape the nail quite 
 thin in the middle, or cut a notch the 
 shape of a saw-tooth in the middle of 
 the nail, which will then become nar- 
 rower by contraction, and thus free 
 itself from the flesh. 
 
 CHILBLAINS.— An inflammatory 
 affection of the skin, generally con- 
 fined to the extremities, and especially 
 the fingers and toes. Exposure to 
 sudden alternations of heat and cold 
 usually give rise to these troublesome 
 visitations, which are rather character- 
 ized by itching and irritation than 
 pain. Persons of scrofulous habit and 
 languid circulation, are most subject 
 to them, as are children and aged per- 
 sons. It is a popular fallacy, that to 
 keep the surface of the skin in a state 
 of unnatural warmth, by hot bottles 
 and woollen socks by night, and fur 
 linings and feet warmers by day, is 
 the best way to prevent Chilblains; 
 but this only serves to keep up a con- 
 stant perspiration, and so weakens the 
 tone of the system, and increases the 
 liability to them. A nightly foot-bath 
 of cold, or for aged persons of tepid 
 salt and water, with plenty of friction 
 with a rough towel, and exercise dur- 
 ing the day, will be most likely to 
 keep Chilblains from the feet ; and for 
 the hands, a careful rubbing so as to 
 
 get them thoroughly dry after every 
 washing or dipping in water, and an 
 avoidance of all unnecessary exposure 
 to severe cold, are the best preventive 
 measures. It is a good plan to have a 
 pan of oatmeal always at hand, and to 
 rub them well over with that after 
 they have been wetted and wiped as 
 dry as possible ; this will absorb any 
 moisture left by the towel, and have a 
 softening and cooling effect. 
 
 Should Chilblains come, as some- 
 times they will, in spite of all precau- 
 tions, let them be gently rubbed every 
 night and morning with some stimu- 
 lant application. Alcohol, Brandy. 
 Spirits of Turpentine, or Camphorated 
 Spirits of Wine, are all good for this 
 purpose; but the application which 
 we have found most efficacious is a 
 lotion made of Alum and Sulphate of 
 Zinc : 2 drams of each to half a pint 
 of water, rubbed in warm ; it may be 
 made more stimulating by the addi- 
 tion of 1 ounce of Camphorated Spir- 
 its. When the Chilblains are broken, 
 there must be a different course of 
 treatment ; the ulcers formed are often 
 diflicult to heal, especially in weakly 
 and ill-conditioned persons ; there is 
 generally a great deal of inflammation,, 
 which must be subdued by means of 
 bread - and - water poultices applied 
 cold, and afterwards by cooling oint- 
 ments, such as the Cerate of Acetate 
 of Lead, or Spermaceti Ointment, with 
 40 drops of Extract of Goulard added 
 to the ounce; should there be a dis- 
 jwsition to form proud flesh, the Oint- 
 ment of Red Precipitate should be 
 used. 
 
 CANCER is a malignant disease — 
 one of the most fearful with which 
 medical science has to contend. It has 
 two principal forms of development, 
 called hard and soft. All parts of the 
 skin are liable to its attacks, but those 
 which appear to be more so are, the 
 integuments of the face, the female 
 breast, the uterus, and the organs of 
 generation in both sexes. It some- 
 times affects the hands, and occasion- 
 ally, from certain local causes, the 
 male scrotum. When Cancer attacks 
 
CANCER. 
 
 107 
 
 the face, or any exposed part, it com- 
 monly begins with a small indurated 
 spot, resembling a tubercle or wart; 
 there is no appearance of inflamma- 
 tion, nor is there particular sensitive- 
 ness. This condition of things often 
 continues for a very considerable time 
 — sooner or later, however, ulceration 
 sets in, and although it probably is 
 long before it penetrates deeply, there 
 may be matter secreted, which drying, 
 forms a scab over the seat of the 
 disease. By-and-by, sharp, shooting 
 pains will be felt, the intervals be- 
 tween them, at first long, diminishing 
 by degrees, until they become almost 
 constant. There is a gradual, although 
 slow, enlargement of the tumor, which 
 is at first movable, but becomes after- 
 wards attached to the skin and adja- 
 cent tissues; the ulceration spreads 
 and deepens, and eventually becomes 
 an open sore, with thick, hard, jagged 
 edges, and a soft centre, eaten, as it 
 were, into irregular hollows; the dis- 
 charge is thin, bloody, and irritating 
 to the surrounding parts ; there is in- 
 flammation and hardening of the ab- 
 Borbent glands about the seat of dis- 
 ease, and the whole of the tissues 
 appear to be invaded by a cartilagi- 
 nous kind of growth, which spreads 
 among and through them, like the 
 creeping roots of some parasitic plant. 
 It sometimes happens that there is an 
 extensive sloughing of the whole dis- 
 eased mass, which comes away, leaving 
 a healthy wound, which heals by gran- 
 ulations, and happy is it for the 
 patient when such is the case. Most 
 commonly the disease creeps on like a 
 secret miner, investing the very citadel 
 of life, the heart, if it be situated near 
 it, or some other vital organ, and after 
 a term of, it may be years, the patient 
 sinks exhausted by the pain and con- 
 tinual drain upon the system. 
 
 We have here briefly traced one of 
 the forms in which cancerous disease 
 is developed, proceeding as we have 
 seen from scirrhous, or occult, to open, 
 or true Cancer, ae it is sometimes 
 called: the first stage is distinguished 
 by induration, coldness, insensibility, 
 
 and deficiency of color, all indicating 
 a low state of vitality; the charac- 
 teristics of the second stage or condi- 
 tion are tenderness, soreness, presence 
 of color, often approaching to a purple 
 tint, bloody and serous discharge, cut- 
 ting and throbbing pain, evidences of 
 activity and progression. 
 
 Although mostly confined to the 
 glands and to certain parts, as the 
 female breast and womb, the stomachy 
 the liver, and the testicles, yet there 
 are few organs or tissues of the body 
 which may not become the seat of this 
 truly malignant disease ; thus we find 
 it sometimes seizing on the brain, the 
 eye, the lip, the cheek, the nose, or the 
 tongue, and it may perhaps have made 
 considerable progress before its pres- 
 ence is suspected, coming like a mere 
 pimple or hardening of the skin. 
 Those attacked by it are mostly beyond 
 thirty years of age, and are frequently 
 persons of a scrofulous habit; there 
 can be no doubt that it sometimes pro- 
 ceeds from hereditary taint; that it 
 has been produced by contact, al- 
 though it can scarcely be called a con- 
 tagious disease. It may be excited 
 into activity by the sudden application 
 of cold, or by a blow, or by great 
 anxiety or trouble of mind. Some 
 irritating substances seem to have the 
 power of producing it ; soot certainly 
 does, hence the prevalence in sweeps 
 of Cancer of the Scrotum, of which 
 we shall presently speak more fully. 
 Women are more subject to it than 
 men, and married more than single 
 women ; statistics completely refuting 
 the theory that celibacy favors the 
 development of the disease, which 
 most usually takes place about the 
 time when the menstrual discharge 
 ceases, as though the healthy balance 
 of the system had been hitherto kept 
 up by this periodic discharge, and was 
 now destroyed. 
 
 With regard to the often mooted 
 question. Is Cancer curable? although 
 quacks and empirics may declare that 
 it is, true science makes no such posi- 
 tive assertion. Quackery says, — it 
 can be cured without the knife; but 
 
108 
 
 YOU ask! — I'll tell! 
 
 this we do not believe, and so rarely 
 with, that the exception but strength- 
 ens the rule. Are palliative measures 
 then all that should be resorted to? 
 our readers would ask : nay, there is a 
 chance of preserving life, which is 
 dear to all, for some years at all events ; 
 therefore, if circumstances admit of it, 
 and the patient is desirous that it 
 should be so, let the trial be made, and 
 made as it only can be, by the aid of 
 the highest surgical skill. 
 
 Considerable difference of opinion 
 exists as to the treatment of persons 
 suffering under this disease. While 
 some would keep them on a diet barely 
 suflBcient to support life, others, among 
 whom is Sir Astley Cooper, say that a 
 good nourishing diet is required ; and 
 this would seem to be the more rational 
 course, certainly so in the later stages, 
 when the free discharge and constant 
 pain wear out the strength and reduce 
 the system ; stimulants, of course, 
 must be avoided as much as possible, 
 especially those of an alcoholic nature. 
 The above authority does not believe 
 in the possibility of curing Scirrhous 
 Cancer ; all applications and medicines 
 he considers therefore as merely pal- 
 liatives, and this is the view taken of 
 them by most really scientific men. 
 It will be evident, therefore, that the 
 avoidance of all which may tend to 
 excite the disease to activity is a para- 
 mount object, for the attainment of 
 which, perfect rest of body and mind, 
 as far as this is compatible with a due 
 performance ofthe functions of vitality, 
 should be enjoined ; the biliary and 
 other secretions are to be carefully 
 watched, and such medicines admin- 
 istered as may be necessary to keep 
 them in a healthy state. Gentle ape- 
 rients should be occasionally given, 
 and those of an alterative nature are 
 to be preferred ; such as 5 grains of 
 Plummer's Pill, at bedtime, and a 
 Rhubarb draught in the morning ; 
 drastic purgatives, such as Jalap, 
 Bcammony, etc., are to be avoided, and 
 also, as a general rule, salines. With 
 regard to local applications, in the 
 earlier stages, trial may be made of 
 
 Iodine rubbed in in the form of oint- 
 ment, which has, on some few occa- 
 sions, been found capable of dispersing 
 hard swellings supposed to be cancer- 
 ous ; a plaster composed of Mercury 
 and Amnion iacum has also been re- 
 commended ; stimulating applications 
 are decidedly objectionable, although 
 they are sometimes used. When the 
 tumor has passed into the soft state, 
 or the sharp, shooting pains have com- 
 menced, it is time to begin the admin- 
 istration of sedatives ; Hemlock is 
 that generally recommended ; the soft 
 extract given as pills in 5 grain doses, 
 or the Inspissated juice, J a dram, or 
 the powdered leaves, from 3 to 10 
 grains ; this, or Henbane, or the two 
 in combination, are serviceable, both, 
 internally and applied as poultices. 
 Opium in its several forms is also 
 given, but it has a tendency to confine 
 the bowels ; Belladonna and Stramo- 
 nium, too, may be tried should the 
 above not have the desired effect, but 
 it should be only under the direction 
 of a medical man. Bichloride of 
 Mercury given in combination with 
 Tincture of Bark, Decoction of the 
 same, or of Sarsaparilla, is sometimes 
 administered ; of the latter named root, 
 the Extract or Decoction is a favorite 
 remedy. Gentian, and Quinine, and 
 the various preparations of Iron, 
 Iodide of Potassium, Cod Liver Oil, 
 Infusion of Malt, the mineral acids, 
 especially Nitric, and Arsenic, in the 
 form of Fowler's Solution, have all 
 their advocates, and all their peculiar 
 advantages depending upon constitu- 
 tional and other differences. Some 
 use the Phosphate of Iron, made into 
 a paste with water, as a local applica- 
 tion ; or a Solution of the Muriated 
 Tincture of Iron ; some Arsenical 
 Ointment; some evaporating Spirit 
 Lotions; some Limewater and Linseed 
 Oil ; and some warm poultices. But 
 again, says Sir Astley Cooper, " it is ail 
 nought; cold or hot, they are alike 
 useless ; the best dressing for the ulcer- 
 ation is prepared thus : — 1 ounce of 
 Soap Cerate, 1 dram of Extract of 
 Belladonna, melt and mix ;" if there 
 
CANCER. 
 
 109 
 
 Is muclx inflammation, he does not 
 object to the use of Leeches. When 
 the discharge is oflfensive, add a little 
 Solution of Chloride of Lime, or Soda, 
 to the lotion. We need scarcely en- 
 large upon the absolute necessity for 
 extreme cleanliness ; the wound, when 
 it is discharging, must be frequently 
 dressed, and the patient's linen often 
 changed, or the fetor will become 
 intolerable. 
 
 In some cases of Scirrhous Cancer, 
 pressure has been applied with a certain 
 amount of success ; shields of sheet- 
 lead of various thickness, or tin plates, 
 have been placed over the tumor, over 
 these, strips of adhesive plaster, and 
 then linen compresses and roller band- 
 ages. In open Cancer, the wound has 
 been filled with powdered chalk, and 
 thickly dusted with starch powder, 
 covering the more irritable surface 
 with gold-beaters' skin. In this mode 
 of treatment, care is taken to have the 
 plaster and bandages evenly applied, 
 and the cavities so filled up that pres- 
 sure on the part be firm and even, 
 without partial stricture. But we 
 might fill a volume were we to enter 
 fully into all the various modes of 
 treating Cancers, the real or pretended 
 remedies for which are indeed too 
 numerous to mention here ; a quali- 
 fied practitioner only can judge of 
 the means best adapted for particular 
 cases. 
 
 If the Cancer be in the womb, a hori- 
 zontal position should be maintained ; 
 the lotions can only be applied as injec- 
 tions, and no dressing on the immediate 
 seat of the disease is possible, although 
 a solution of Iodine, or other prepara- 
 tion, may be applied, by means of a 
 camel-hair brush ; leeches to the loins 
 and groins n^ay be applied if there is 
 much inflammation, the warm hip- 
 bath used daily, and opiate injections 
 administered, with a suppository at 
 night. There should be abstinence 
 from sexual intercourse, and perfect 
 quiet. If the cancerous ulceration be 
 on the tongue, it should be brushed 
 over several times a day with a camel- 
 hair pencil dipped in the following 
 
 composition: Borax and Hemlock, 
 powdered, of each 1 dram ; Honey, 
 1 ounce; it is well also to apply to 
 the surface, once a day or so, a 
 brush dipped in Muriated Tincture of 
 Iron. 
 
 When the ulceration is on the face, 
 the same application may be used, or 
 Arsenical Solution of Potash, or Lime- 
 water with Calomel — the Black Wash 
 as it is called. In this situation. Can- 
 cer is sometimes confounded with 
 Lupus; but whereas the former at its 
 commencement is hard and colorless, 
 the latter is soft and of a bright red 
 color ; the Cancerous tubercle, too, is 
 single, but in Lupm there are usually 
 two or more spots. 
 
 An operation for Cancer should be 
 performed in the indolent stage of the 
 tumor ; that is, while it is hard and 
 movable, before it has become attached 
 to the surrounding tissues, from which 
 it will be difficult, if not impossible, 
 to extirpate it, when the disease has 
 passed into the ulcerated state, and 
 the absorbent glands have become af- 
 fected. In operating thus, in the early 
 period of the disease, there is a chance 
 that the whole of the tumor may be 
 removed, especially as is recommended, 
 if a considerable portion of the healthy 
 substance be cut away with it ; but it 
 generally happens that the patient's 
 mind is not made up until the symp- 
 toms become really alarming, and the 
 suffering great. Then, when the opera- 
 tion is performed, the parts may unite, 
 the wounds may heal, and all for a 
 time appear to go on well, but sooner 
 or later, the disease will be pretty 
 sure to show itself again, and this 
 time its progress will be more rapid 
 than at first. 
 
 Canker of the Mouth. — This is 
 a gangrenous inflammation of the 
 mouth ; it begins in small blisters on 
 the inside of the cheek, or on the 
 tongue, which soon become little 
 ulcers, which are very painful, and 
 sometimes spread both wide and 
 deep. 
 
 Treatment. — First clear and regu- 
 late the bowels by some gentle ca. 
 
110 
 
 YOU ask! — I'll tell! 
 
 ihartic medicine. Rhubarb and Mag- 
 nesia, or a Compound Cathartic Pill, 
 one taken every night for some time, 
 should also be used ; the mouth should 
 be washed frequently with Sage Tea 
 and Vinegar, or a tea made of the 
 leaves of the Black Currant, or Roots of 
 Blackberry, should be freely drank. 
 Dissolve 1 dram of Crystals of Nitrate 
 of Silver in J a wineglass of water, 
 and apply to the ulcers with a camel- 
 hair pencil as required. 
 
 POLYPUS is a tumor generally 
 occurring in the nose, but sometimes 
 in the womb, or the ear, and so named 
 from an erroneous idea that it had 
 many roots or feet ; it is the result of 
 an excessive growth of the mucous 
 membrane, and sometimes assumes a 
 malignant character. It may be either 
 of a soft texture, so as easily to tear 
 and bleed, or firm and fibrous, or even 
 almost cartilaginous. The color is 
 commonly a yellowish-gray, and it has 
 little or no sensibility, although it 
 causes much pain by its pressure upon 
 the surrounding parts, stoppage of 
 secretions, etc. It is attached to the 
 surface from which it springs by a 
 narrow neck like a footstalk. When 
 in the nose, it interferes with the 
 breathing, so tlHit the patient sleeps 
 with the mouth open. In this situa- 
 tion it may sometimes be destroyed 
 by the persevering use of astringent 
 applications, such as the Tincture of 
 Steel applied with a camel-hair brush, 
 twice a day, or a little Burnt Alum 
 taken like snuff. In the womb. Poly- 
 pus can only be treated by a surgeon, 
 as here, and indeed elsewhere, an op- 
 eration is generally required for its 
 removal, — ligatures, scissors, or for- 
 ceps being used for the purpose. The 
 operation, if skilfully performed, is 
 not a dangerous one, and it is neces- 
 sary, for, although a Polypus is com- 
 monly of slow growth, it is at all times 
 very inconvenient, and often it in- 
 creases very rapidly, and assumes a 
 malignant character. 
 
 WEN. — An encysted tumor, whose 
 Beat is the cellular membrane of any 
 part of the body. It is movable, has 
 
 a pulpy feel, and varies in size, but 
 seldom exceeds that of an egg. 
 
 With regard to the trealvicnt of 
 Wens, Dr. Graham observes that, al- 
 though it is not often any advantage 
 arises from the use of local applica- 
 tions, yet sometimes a strong stimu- 
 lant applied frequently to the surface 
 will disperse them, when small and 
 recently formed ; and of all stimulants, 
 electricity appears to be the most effi- 
 cacious. Those who wish to try it may 
 have sparks from the battery, and 
 slight shocks passed through it daily 
 A very strong solution of salt and 
 water is likewise a powerful stimulant 
 in some cases of Wens, and has been 
 known to bring them away by causing 
 the cyst to open and discharge its con- 
 tents. The surface of the Wen must 
 be bathed with this solution very fre- 
 quently every day. No benefit can be 
 expected in less than a fortnight, and 
 sometimes not sooner than a month or 
 two. I am disposed to think this 
 remedy worthy of more attention in 
 these cases than it has yet obtained. 
 The great advantage attending it is, 
 that it gives no pain or inconvenience 
 of any kind. The operation of remov- 
 ing Wens by the knife is attended with 
 much less jmin than is generally sup- 
 posed. 
 
 Varicose Veins are not uncommon 
 in the legs of stout elderly females, 
 and may be met with in those of all 
 ages and both sexes. In this affection 
 there is enlargement of the vessels, 
 which stand out from the surface of 
 the limb like cords ; like which, too, 
 they often assume a knotted appear- 
 ance. This affection may be attributed 
 to obliteration, or deficient action of 
 the valves of the Veins of the leg, or 
 some other cause of obstruction of the 
 flow of blood upward, through those 
 of the abdomen. Pregnancy, habitual 
 costiveness, liver disease, abdominal 
 tumors, may be all mentioned as ex- 
 citing causes. The pressure of a truss, 
 or belt also, or of garters too tightly 
 tied, may bring on this varicose con- 
 dition of the veins, especially in per- 
 sons whose occupation necessitates 
 
RUPTURE. 
 
 Ill 
 
 much standing. Great care should be 
 taken to avoid a scratch or contusion 
 of the swollen part, or a wound may- 
 be produced which is likely to result 
 in an ulcer very difficult to heal. The 
 part should be supported and protected 
 by a bandage, or elastic stocking. If 
 the former, it should be very carefully 
 and evenly applied ; but a well-fitting 
 stocking of elastic web is the best and 
 most convenient. 
 
 Iodine Ointment should be well 
 rubbed over the part affected every 
 night, using considerable friction, and 
 in the morning shower cold water 
 upon it. 
 
 Rupture, or Hernia, is a protrusion 
 of some part of the abdominal viscera, 
 but principally the intestines. There 
 are four chief varieties of Rupture : — 
 1st, Inguinal, which is in the groin, 
 above the fold. 2d, Femoral, which is 
 below the fold of the groin, 8d, Navel, 
 or Umbilical. 4th, Ventral, occurring 
 at the side, or middle of the belly, 
 below the navel. The first of these is the 
 most common form of Rupture ; next 
 in frequency is the second ; the third is 
 not uncommon with children at birth. 
 This also sometimes affects stout elderly 
 persons, especially females who have 
 borne many children. It has been 
 clearly established that about one out 
 of every five men is ruptured; in 
 women, the proportion is not nearly 
 so great, as their avocations generally 
 involve less muscular exertion. With 
 them, the femoral form is most com- 
 mon. 
 
 Symptoms and Treatment. — A swell- 
 ing, at first very small, shows itself in 
 one or other of the situations above 
 named. It is not painful, nor are 
 there signs of inflammation about the 
 spot ; if it recedes on pressure, or on a 
 recumbent position being assumed, the 
 patient may be pretty sure that it is a 
 Kupture ; if, on pressing it back, there 
 is a gurgling noise, it contains intestine 
 only, but when omentum also is pro- 
 jected, there will be a solid, doughy 
 kind of feel. Persons are often rup- 
 tured for some time without being 
 aware of it. They will, perhaps, ex- 
 
 perience uneasy sensations about the 
 pit of the stomach, a kind of dragging, 
 with slight nausea ; on their having 
 occasion to make some great exertion, 
 that hitherto undiscovered lump will 
 become more prominent, and force it- 
 self upon the attention, and there may 
 or may not be sickness and vomiting 
 until it is returned into the abdomen, 
 which it generally can be with a little 
 careful manipulation. The object, 
 then, is to secure such an amount of 
 pressure over the orifice of escape aa 
 to prevent its protruding again ; and 
 this can only be done by a truss of 
 some kind. The patient is never safe 
 without one; and, as it is of the utmost 
 consequence, both to the comfort and 
 safety of the wearer, that the instru- 
 ment should be exactly suited to the 
 case, it is best to resort at once to an 
 experienced surgical mechanist for a 
 supply of this essential article. First, 
 the part should be sponged night and 
 morning with cold water, and if it gets 
 chafed or abraded, it should be dusted 
 after each sponging with Starch pow- 
 der or Flour. A regular action of the 
 bowels is essential to the safety of rup- 
 tured persons, as the violent medicines 
 necessary to relieve a state of costive- 
 ness will be likely to increase the Rup- 
 ture to a dangerous extent. Castor 
 Oil, or some other gentle aperient, 
 should be taken as often as may be 
 necessary to insure a daily motion 
 without much straining. 
 
 One of the tendencies of this affec- 
 tion is to cause a deficient action of 
 the bowels, and when these are much 
 confined, and there is a sense of con- 
 striction about the middle, and vomit- 
 ing of feculent matter, an examination 
 should always be instituted, to ascer- 
 tain if Rupture has not originated this 
 train of symptoms. It may happen 
 with ruptured persons who do not 
 wear a truss, and also with those who 
 do, if the instrument is not quite suited 
 to the case, that the protruding gut or 
 omentum may become so large that 
 there is much difficulty in getting it 
 back, or reducing the Rupture, as we 
 should say; if the patient cannot, by 
 
112 
 
 YOU ask! — I'll tellI 
 
 lying down on his back, and gently 
 pressing it up through the aperture, 
 accomplish this, the aid of a surgeon 
 should be obtained, if possible : should 
 it not be, a warm bath may be first 
 tried, keeping the patient in until he 
 feels faint, so as to relax the muscles. 
 He should, during this time, repeatedly 
 renew the efforts above directed. If 
 this fails, apply pounded ice, in a 
 bladder, to the part, or a freezing mix- 
 ture, composed of Table Salt, Saltpetre, 
 and Sal Ammoniac, in equal propor- 
 tions, with a little water added, just 
 enough to make it liquid. If neither 
 of these can be readily obtained, in- 
 tense cold may be produced by means 
 of wet rags laid over the swelling, and 
 evaporation encouraged by a continual 
 stream of air from a pair of bellows 
 directed upon the rags, which should 
 be frequently rewetted. 
 
 Sometimes the return of the Rupture 
 may be accelerated by a reversal of the 
 position of the body, placing it on an 
 inclined plane with the head down- 
 ward. Bleeaing to faintness while 
 standing up, and then lying down, has 
 sometimes succeeded, but, of course, 
 only a surgeon could attempt this. 
 Should all means fail, we have what 
 is called Strangulated Hernia, and an 
 operation is necessary ; this is always 
 attended with considerable danger. 
 When Rupture of the groin occurs 
 with young children, nothing can be 
 done for the first three months or so 
 but to keep the child as much as pos- 
 sible in a recumbent position, and 
 sponge the part frequently with cold 
 water ; at the end of the above period 
 a light truss may be worn, with every 
 prospect of a cure, if proper attention 
 is paid to the case. When a person 
 about forty years of age becomes rup- 
 tured, there is little chance that a cure 
 will be effected, although by constant 
 pressure on the part, with an avoid- 
 ance of violent exertion, the size of 
 the Rupture may be greatly reduced. 
 
 Diseases of the Eye. —The Eye- 
 ball itself is liable to be affected by 
 Acute, Chronic, Purulent, and Strumous 
 Ophthalmia, the first of which is con- 
 
 I fined to the conjunctiva, or outer- cov- 
 ering of the front of the eye ; its chief 
 
 I symptoms are a smarting sensation, 
 and a feeling like that caused by the 
 presence of dust ; there is also con- 
 siderable stiffness, and the whites be- 
 come tinged with red, owing to the 
 veins being suffused ; on a close exami- 
 nation, the red vessels may be distinctly 
 traced, and it may be observed that 
 they move with the surface, showing 
 that the inflammation is but super- 
 ficial. 
 
 Treatment. — Warm bathing of the 
 Eye, combined with an active mercu- 
 rial treatment, should first be tried. If 
 the habit of the patient is such as to 
 bear this, 5 grains of Blue Pill at 
 night, and a Saline or Black Draught 
 in the morning, continued for three 
 successive days, or alternate days, may 
 be given ; if not, the mercury must be 
 taken in a milder form, as in the Grey 
 Powder, and combined with Rhubarb, 
 say 3 grains of the former and 8 or 10 
 of the latter, every other night ; the 
 diet should be low, and light excluded 
 as much as possible from the inflamed 
 organ. Should the warm bathing not 
 produce a good effect in a couple of 
 days or so, use the following lotion : 
 Wine of Opium, 1. dram ; Sulphate of 
 Zinc, 8 grains ; Acetate of Lead, 16 
 grains ; Rose, or plain Distilled Water, 
 8 ounces ; dip a piece of linen in this 
 lotion, and bind it, not too tightly, 
 over the eye, letting part of the fold 
 hang down so as to cover it well ; keep 
 this moistened. Should it be necessary 
 to resort to other measures, drop into 
 the eye, from a quill or small glass 
 tube, a Solution of Nitrate of Silver, 
 the strength about 4 grains to the 
 ounce of Distilled Water, 2 or 3 drops 
 three times a day, and apply leeches. 
 When this disease continues long, the 
 inflammation extends deeper, and it be- 
 comes chronic, which has all the symp- 
 toms of the acute form of disease, ex- 
 cept the feeling as of dust in the eyes ; 
 the latter of the above measures will 
 generally reduce it ; or should not the 
 Nitrate of Silver drops succeed, use 
 Wine of Opium alone in the same 
 
DISEASES OF THE EYES. 
 
 113 
 
 way, and a lotion made with Green 
 Tea, and about one-sixth of its bulk 
 of Brandy, or other strong spirit. 
 
 Either of the above forms of Ophthal- 
 mia, especially the two latter, may result 
 in ulceration of the Cornea, which, in 
 its more dangerous form, is caused by 
 extensive inflammation of the Cornea 
 itself; in its less dangerous form, by 
 the little pustules already spoken of. 
 In the former, the treatment cannot be 
 too active and energetic, as there is lit- 
 tle chance of saving the eye by other 
 than the strongest methods ; Calomel 
 and Opium, Blisters, Leeches, etc., will 
 no doubt be employed by the physician. 
 No one else can detect the niceties of 
 the case sufficiently well to treat it 
 properly. 
 
 Rheumatic Inflammatioii of the 
 Eye has its seat in the middle or 
 sclerotic coat ; it is characterized by 
 intense pain, which becomes more 
 severe towards night, when it is gen- 
 erally accompanied by fever, and con- 
 stant aching of the bones of the orbit ; 
 in this case it may be seen that the in- 
 flammation is deeply seated, by the 
 immobility of the red veins, when the 
 lids are moved about ; the treatment 
 here will be like that of Acute Bheu- 
 matism. 
 
 Inflammation of the Iris is charac- 
 terized by intolerance of light, but not 
 the spasmodic closure of the eyelids be- 
 fore mentioned ; the whole colored part 
 of the eye loses its clearness, and some- 
 times has on it white or yellow spots ; a 
 pink zone invests the cornea, and 
 seems to give a tinge to the whole front 
 of the ball. This is a very rapid and 
 violent form of Eye disease, and bleed- 
 ing, mercurials, and strong purgatives 
 must be resorted to if they can possi- 
 bly be borne ; 2 grains of Calomel 
 with a i of a grain of Opium, given 
 every six hours until soreness of the 
 mouth is produced, and if it does not 
 open the bowels freely, Black Draughts 
 every morning, very low diet, and 
 blisters behind the ears, are the ortho- 
 dox remedies, and the best. 
 
 Of that opacity of the crystalline lens 
 called Cataract, we have spoken under 
 
 its proper head. There is another dis- 
 ease which, witirout any such opacity, 
 or paralysis of the nerves, produces 
 blindness. It is characterized by unu- 
 sual dilation of the pupil, which con- 
 tracts but sluggishly, and has generally 
 a greenish-brown hazy appearance ; 
 this is not very amenable to medical 
 treatment. Counter-irritants, such as 
 Blisters, may be tried, with Mercu- 
 rials and Iodide of Potassium, but 
 there is little chance of preserving the 
 sight, which has usually become im- 
 paired before the above symptoms de- 
 clare the nature of the disease, which 
 is often mistaken for Cataract ; the 
 mischief in this case seems to be deep 
 in the vitreous humor, the cloudy ap- 
 pearance of which can only be seen 
 when the eye is looked straight into. 
 
 Inflammation of the Choroid is 
 known by its accompanying dull heavy 
 pains, and by bulging and discolora- 
 tion of the white portions ; this, like 
 Dropsy of the Eye, which occurs in the 
 aqueous and vitreous humors, causing 
 enlargement and loss of sight, cannot 
 be treated by other than a skilful sur- 
 geon, and seldom by him with success. 
 The aid of such must also be sought 
 for Cataract of the Eye, the only cure 
 for which is the entire removal of the 
 ball, an operation by no means dan- 
 gerous, and easily gone through by the 
 aid of Chloroform. 
 
 It should be borne in mind that 
 when Lead or Mercury, in any of their 
 forms of combination, are applied to 
 the Eye for any length of time, they are 
 likely to produce Opacity of the Cor- 
 nea, and consequent dimness of vision ; 
 and even without this result, the white, 
 by the use of Nitrate of Silver, may 
 become permanently stained of an 
 olive color. 
 
 We have now to speak of those Eye 
 afiections which relate rather to the 
 appendages than to the globe itself; 
 although, from the intimate connection 
 existing between all parts of this com- 
 plex organ, no one part can be mor- 
 bidly affected without the rest par- 
 taking, to some extent, in the 
 mischief. 
 
n-i 
 
 YOU ask! — I'll tell! 
 
 STYES are little inflammatory tu- 
 mors which frequently make their 
 appearance on the edges of the Eyelids 
 of children; they rarely affect grown 
 persons, and, although troublesome, 
 are not at all dangerous locally, nor 
 prejudicious to the general health ; 
 they run the same course as boils, 
 which, in reality, they are ; generally 
 speaking, they require no medical 
 treatment, but when very large and 
 painful, a Hot Water Fomentation 
 will prove beneficial ; when once the 
 matter has escaped, they heal very 
 quickly ; a simple dressing of Sperma- 
 ceti Ointment is sometimes required, 
 but not often. 
 
 The edges of the Eyelids are some- 
 times very red and stiff, in consequence 
 of the inflammation of the small 
 follicles or ducts which open there ; 
 the best remedy is a little Red Precip- 
 itate Ointment rubbed into the roots of 
 the lashes, when the lids are closed on 
 retiring to rest ; this may be repeated 
 every night until no longer required. 
 A little Grey Powder, combined with 
 Rhubarb, should be given, and the pa- 
 tient kept quiet and somewhat low. 
 When inflammation has been going on 
 in the Eyelids for a time, their insides, 
 when inverted, will often present a 
 rough granular appearance ; in this 
 case they should be gently rubbed 
 over with a smooth piece of Dry Sul- 
 phate of Copper ; the lid should be 
 kept open after the application until 
 the Eyeball is syringed with warm 
 water, te remove from it any of the 
 solution caused by the flow of tears 
 acting on the Sulphate ; there will 
 probably be great smarting of the Eye, 
 and increased redness of the white 
 portion, which must be suffered to sub- 
 side before the application is repeated, 
 which it will, most likely, have to be 
 many times. Low diet, and Mercury 
 with Rhubarb, as recommended in the 
 last case, are also required in this. 
 Sometimes the hairs on the lids grow 
 inwards, and cause great irritation of 
 the balls ; Collodion brushed over the 
 lids will, as it dries, cause contraction 
 of the skin, and so draw the hairs out- 
 
 ward, but this is only a temporary 
 relief, and the application must b« 
 frequently repeated ; surgical aid must 
 be sought for the casie, which is called 
 T)'ichiasis. 
 
 Entropium and Extropium are 
 turning in and turning out of the edges 
 of the Eyelids; in the first case the lashea 
 rub against and inflame the ball; in the 
 second, the inside of the lid is exposed, 
 and becomes sore and inflamed. Only 
 a skilful operator can effectually deal 
 with these two forms of Eye disease, 
 although some relief may be afforded 
 in the former of them by the Collodion 
 application above described. Ptosis is 
 a dropping of the upper eyelids in 
 consequence of palsy arising from dis- 
 ease of the nerve which supplies the 
 levator muscle ; sometimes the drop- 
 ping is partial, sometimes entire, so 
 that the whole eye is covered. This is a 
 symjitom of organic disease, which 
 may be of a trivial and temporary 
 character, or extensive and permanent; 
 no domestic treatment can be of any 
 service in the case. Small encysted 
 tumors and red spots, called ?icevi, fre- 
 quently appear about the Eyelids, and 
 also little abscesses, the latter especially 
 after erysipelas, small-pox, or any 
 other inflammatory diseases which 
 affect the cellular membrane, which is 
 very loose about the Eye. The latter 
 may be pricked with a common lancet, 
 when there is no doubt about their 
 character ; but the former should not 
 be meddled with except by experienced 
 hands. Diseased conditions of the ap- 
 paratus for the conveyance of tears 
 from the lachrymal sac to the nose, 
 sometimes occur ; only a surgeon can 
 attempt to remove the obstructions, 
 and remedy any defects which may be 
 discoverable in the organs. 
 
 As to Squinting, Optical Illu- 
 sions, or Spectra, Near and Short 
 Sight, our readers will find full par- 
 ticulars in relation thereto under their 
 several heads. We have now gone 
 through most of the diseases to which 
 the Eye and its appendages are sub- 
 ject in as full, and we trust satisfactory, 
 a manner as our space would permit 
 
SIGHT. 
 
 115 
 
 A few remarks on the appearance of 
 the Eye as symptomatic of disease, 
 may be useful in conclusion. 
 
 A Blood-shot Eye may indicate 
 either inflammation, or congestion, or 
 extravasation of blood in the organ 
 itself, or catarrh, or influenza, but 
 measles especially. 
 
 Contracted Pupil, if it be not the 
 result of local disease, shows that some 
 serious mischief is going on in the 
 brain ; there may be compression, or 
 watery eflFusion ; this is not unfre- 
 quently the result of taking large doses 
 of opium. 
 
 Dilated Pupil occurs in amaurosis, 
 and several diseases of the brain; small 
 doses of Opium will frequently produce 
 this ; and the outward application of 
 Atropine, or Belladonna, will nearly 
 always do so. 
 
 Intolerance of Light we have 
 already spoken of as a symptom of 
 Strumuous Ophthalmia; in severe head- 
 aches, fevers, and inflammation of the 
 brain it is also met with. 
 
 Prominence of the Eyeballs 
 may result from dropsy of the eye it- 
 self, but it is often symptomatic of some 
 obscure disease, affecting the Brain or 
 Heart. 
 
 Smarting of the Eye occurs in 
 acute Ophthalmia, and in that stage 
 of measles in which these organs are 
 particularly affected. 
 
 Squinting, although commonly a 
 chronic condition of the muscles of the 
 Eye, is, when it comes on in the course 
 of active disease, indicative of mischief 
 in the brain, which may terminate in 
 Apoplexy. 
 
 Watering of the Eyes is, when 
 acute, symptomatic of Influenza ; when 
 chronic, of some obstruction to the 
 flow of tears through the nasal duct. 
 
 Yellowness of the Whites of the 
 Eyes precedes and accompanies Jaun- 
 dice, and indicates an improper action 
 of the Liver. 
 
 SIGHT. — It is only necessary for 
 us here briefly to remark of this 
 faculty of seeing, that, like the other 
 senses, it conveys no clear information 
 to the mind, until it has been well 
 
 exercised and tested by comparison : 
 thus the person born blind, to whom 
 the faculty is for the first time given, 
 recognizes not the objects he looks 
 upon, although touch, taste, or smell 
 may have previously made them 
 known to him. 
 
 The image now first painted on his 
 retina may convey a different impres- 
 sion to his mind from that which an 
 examination of the same object by 
 another sense than Sight had con- 
 veyed, and he can only arrive at a 
 true conception by studying and com- 
 paring. The blind man in Scripture, 
 to whom our Saviour gave sight, saw 
 men as trees "walking ; he had known 
 there were men before, and he had 
 known that there were trees ; could 
 tell when he came in contact with one 
 or the other, but he could not tell 
 what they were like; now he had a 
 new power of testing his former expe- 
 rience, and correcting his feeble im- 
 pressions. The infant, when it first 
 opens its eyes to the light, looks upon 
 a world of wonders, and can form no 
 correct idea of any object which it 
 sees, until it has also touched and 
 handled, tasted, or smelled it. The 
 moral of all this is, that Sight, like 
 every other faculty, requires careful 
 education, and the pitch of perfection 
 to which it can be educated is truly 
 surprising. Very seldom is it sufli- 
 ciently and properly exercised. Most 
 men walk about this beautiful and 
 wonderful world as if they had a veil 
 before their eyes ; vision is to them 
 but a half faculty, a dull, almost inert 
 sense. But such should remember, 
 that he is best able to serve himself 
 and his fellow-creatures, and to appre- 
 ciate the power and goodness of God, 
 who improves and exercises to its full- 
 est extent every power and faculty 
 which God has given to him for the 
 enjoyment of life. 
 
 To Preserve the Eyesight. —Isi, 
 avoid straining the eyes by reading 
 small print, or looking at minute ob- 
 jects. 
 
 2d. Avoid reading or writing much 
 in the dusk of the evening. 
 
116 
 
 YOU ask! — I'll tellI 
 
 3d. Do not continue to look at glar- 
 ing objects. 
 
 4th. Hold the object you are looking 
 at, a considerable distance from the eye. 
 
 5th. Sit in such a position that the 
 light may strike upon the object from 
 behind, over the shoulder. 
 
 6th. Do not read while riding, or in 
 any place where there is jolting. This 
 is particularly injurious to the eyes, 
 because, from the constant shaking, 
 the object cannot be kept the same 
 distance from the eye — therefore, can- 
 not accommodate itself to it. 
 
 On this topic, Dr. Clark gives some 
 excellent admonitions. He says : 
 
 " Frequently some imprudence in 
 youth during the student period, while 
 the body is in a state of immature de- 
 velopment, results in a permanent dis- 
 ability of the eyes. A few nights of 
 successive study, or days of constant 
 application, during a period of physi- 
 cal debility; a day with the micro- 
 scope, viewing an eclipse ; a few hours' 
 reading in the cars, or any continued 
 exercise of the organs of vision with- 
 out sufficient rest, will frequently give 
 a shock to the nervous apparatus of 
 adjustment, from which the eyes never 
 fully recover. 
 
 " When, after reading, writing, sew- 
 ing, or the like, there is an obscurity 
 or confusion of objects, or if there is a 
 feeling of fatigue in the eyes, or if 
 black motes and sparks and flashes of 
 light appear, or if objects appear to be 
 surrounded with a halo, it is time to 
 stop. No man can afford to continue 
 the employment of the eyes upon near 
 objects. Absolute rest of the eyes and 
 mind are requisite — or, what will 
 often do better, an entire change of 
 employment. By giving the eyes 
 timely rest, and guarding carefully the 
 general health, the asthenopic may 
 accomplish much eye labor." 
 
 Rules for Judging when the Eyes 
 Require the Assistance of Specta- 
 cles. — (1.) When we are obliged to 
 remove small objects to a considerable 
 distance from the eye in order to see 
 them distinctly. (2.) If we find it neces- 
 sary to get more light than formerly ; 
 
 as, for instance, to place alight betweem 
 the eye and object. (3.) If on looking 
 at, and attentively considering a near 
 object, it fatigues the eye, and becomes 
 confused, or if it appears to have a 
 kind of dimness or mist before it. (4.) 
 When small printed letters are seen to 
 run into each other, and hence, by 
 looking steadfastly on them, appear 
 double or treble. (5.) If the eye» 
 are so fatigued by a little exercise that 
 we are obliged to shut them from time 
 to time, so as to relieve them by look- 
 ing at different objects. When all of 
 these circumstances concur, or any of 
 them separately takes place, it will be 
 necessary to seek assistance from glass- 
 es, which will ease the eyes, and in some 
 degree check their tendency to become 
 worse : whereas, if they be not assisted 
 in time, the weakness will be consider- 
 ably increased, and the eyes be im- 
 paired by the efforts they are compelled 
 to exert. * 
 
 Felon, or Whitlow.— An inflamma- 
 tion at the end of one of the fingers or 
 thumbs, very painful, and much dis- 
 posed to suppurate. The efi'usion may 
 be immediately under the skin, or 
 deeper among the tendons, or it may 
 press on the periosteum ; this last is 'she 
 worst and most malignant form ; it is 
 consequently called Felon. The exces- 
 sive pain and irritation which attend 
 a Whitlow, is due chiefly to its situa- 
 tion under the nail, and the thickened 
 skin at the end of the finger or toe, 
 which, from its unyielding nature, 
 confines the inflamed part, and pre- 
 vents the quick discharge of the matter 
 formed. 
 
 Whitlows generally arise from pri- ks 
 or bruises, or other injuries of a Ic -al 
 nature ; but with some they occur so 
 frequently as to prove that they i e, 
 in a measure, constitutional. 
 
 Treatment. — The chief point is to 
 soothe and soften the part affected ?y 
 the free use of warm fomentations *Jid 
 poultices, to render the nail and s\ in 
 supple, and favor the formation and 
 discharge of the matter. When there '8 
 much inflammation, a leech or two 
 may be applied to the swelling ; au«i 
 
BLEEDING AT THE NOSE. 
 
 117 
 
 r 
 
 If the pain causes deprivation of rest, 
 a Calomel and Opium Pill, containing 
 a grain of each, may be taken at bed- 
 time, and a gentle aperient draught in 
 the morning. If the abscess does not 
 "burst of itself, after the above measures, 
 it should be opened with the lancet ; 
 the nail should be pared away as thin 
 .as possible, and any loose portions of 
 it removed. Warm poulticing should 
 "be continued a couple of days or 
 fio, after the Whitlow is opened, and 
 then a dressing of Simple Cerate should 
 be applied, changing it about every 
 ■eight hours ; if this treatment should 
 Dot suit, use Turner's Cerate, or try 
 ^ater dressing. A small blister 
 13 sometimes necessary to promote 
 an increased discharge, and give a 
 salutary stimulus to the diseased parts ; 
 it may be kept on about twelve hours, 
 and the raw surface, when it comes off, 
 •dressed with Spermaceti Ointment. 
 When the Whitlow is seated among 
 the tendons, there is excruciating pain, 
 but little swelling of the affected finger, 
 :although there may be of the hand and 
 ■wrist, and perhaps of the whole fore- 
 arm ; this requires a free incision made 
 very early, and only a surgeon can 
 treat the case. 
 
 It is not advisable to apply caustic to 
 any fungus or proud flesh which may 
 arise in these eases ; they will disappear 
 if the wound can be stimulated to 
 healthy action. 
 
 Bone Felon. — The London Lancet 
 ■says : "As soon as the disease is felt, 
 put directly over the spot a fly blister, 
 about the size of your thumb-nail, and 
 let it remain for six hours, at the ex- 
 piration of which time, directly under 
 the surface of the blister, may be seen 
 the felon, which can instantly be taken 
 out with the point of a needle or a 
 lancet." 
 
 Another remedy, very eflBcacious, is 
 take rind of fat pork (if rusty the 
 better), mix gunpowder with it, and 
 apply as a poultice. Let it remain on 
 for sixteen or twenty hours. The last 
 hour or two will be painful, but on re- 
 moving it the Felon will be gone, and 
 the patient relieved. 
 
 Bleeding at the Nose.— Persons of 
 a sanguine temperament and full habit 
 of body are most subject to this disease, 
 we were about to say ; but perhaps it 
 ought rather to be regarded as a salu- 
 tary provision for the relief of the 
 overcharged system. If it does not 
 run to a weakening extent, it is very 
 questionable whether it should be in- 
 terfered with. Those who are troubled 
 with vertigo and headache, arising 
 from a fulness of the veins and a ten- 
 dency of blood to the head, know how 
 much better and lighter they feel after 
 a good bleeding from the nose ; and 
 there can be no doubt that many a fit 
 of apoplexy has been averted by it, 
 and many an attack of inflammatory 
 fever, or inflammation of the brain. 
 This bleeding may arise from several 
 causes, among which may be named 
 violent exercise, great heat, blows on 
 the part, the long maintenance of a 
 stooping posture, and a peculiar small- 
 ness of the vessels which convey the 
 blood to the brain, rendering them 
 liable to rupture. It may come on 
 without any previous warning, or be 
 preceded by headache and a sense of 
 heaviness, singing noises in the ear, 
 heat and itching of the nostrils, throb- 
 bing of the temporal artery, and accel- 
 erated pulse. When it comes on too 
 frequently and continues long, so as 
 to cause faintness, and especially if the 
 person subject to it be of a weakly 
 habit or advanced in years, it should 
 be stopped as soon as possible. The 
 stoppage may sometimes be eflected by 
 immersing the head in cold water, free 
 exposure to cool air, and drinking cool 
 acidulous liquids. The body of the 
 patient should maintain an erect posi- 
 tion, with the head thrown somewhat 
 back, a key or other cold substance be 
 applied to the spinal cord, vinegar be 
 snuffed up the nostrils, or an astringent 
 wash injected with a syringe. It may 
 be composed as follows : Alum and 
 Acetic Acid, of each 2 drams. Water, 
 6 ounces ; or 3 drams of the Muriated 
 Tincture of Iron in the same quantity 
 of Water. Or, if these fail, the nos- 
 trils may be plugged with lint dipped 
 
118 
 
 YOU ask! — I'll tell! 
 
 in a strong solution of the Sulphate 
 of Copper; or the lint first moistened, 
 and then dipped in finely powdered 
 Charcoal. When the bleeding has 
 stopped, there should be no haste to 
 remove the clotted blood from the nos- 
 trils ; let it come away of itself. Do 
 not blow the nose violently, nor take 
 stimulants, unless there be excessive 
 faintness, in which case a little cold 
 Brandy and Water may be taken. 
 AVhere there is a full habit of bpdy, 
 cooling medicines, low diet, and leeches 
 to the temples, may be safely advised, 
 with perhaps occasional bleeding from 
 the arm. 
 
 Extraordinary as it may appear, a 
 piece of brown paper folded and placed 
 between the upper lip and the gum, 
 will stop bleeding of the nose. Put a 
 piece of paper in your mouth, chew it 
 rapidly, and it will stop your nose 
 bleedinc 
 
 Frost Bite. — The effect of severe cold 
 is to weaken the circulation, the ex- 
 
 tremities become blue, or livid, and if 
 severe cold is long-continued, the cir- 
 culation stops ; this is Frost-bite. Drow- 
 siness comes on, then sleep, and death. 
 Treatment. — The best plan is to place 
 the limb, or part frozen, in cold water, 
 for some time ; and as feeling begins 
 to return, let the water be made a little 
 warmer very gradually. If the person 
 frozen be gone so far as to become 
 insensible, and apparently dead, un- 
 dress him and cover him with snow, 
 except the mouth ; or in ice-cold 
 water. Let him remain so for a few 
 minutes, then rub with cold wet cloths; 
 as the body becomes thawed, or supple, 
 use dry cloths, and place the body in 
 a cold bed, and rub with warm hands, 
 continuing this treatment for some 
 hours. If life appears, put a little 
 Spirits of Camphor on the tongue, 
 then rub the body with spirits and 
 water, and give Brandy and Water to 
 drink. 
 
EVERY ONE HIS OWN DRUGGIST. 
 
 Fundamental Principles op Pharmacy — Rules for Measuring Liq- 
 uids — How TO Compound Medicines — Properties and Uses of 
 Drugs. 
 
 MEASURES. — Liquid medicines are 
 measured by the following table : — 
 
 60 minims 
 
 8 fluid drams... 
 16 fluid ounces.. 
 
 8 pints 
 
 are contained 
 
 1 fluid dram. 
 1 fluid ounce. 
 1 pint. 
 1 gallon. 
 
 And the signs which distinguish each 
 are as follows : — c. means a gallon ; o, 
 a pint; fi"^, a fluid ounce; fl'5, a 
 fluid dram ; and ?t[, a minim, or drop. 
 Formerly drops used to be ordered, 
 but as the size of a drop must neces- 
 sarily vary, minims are directed to be 
 employed now for any particular medi- 
 cine, although for such medicines as 
 Oil of Cloves, Essence of Ginger, etc., 
 drops are frequently ordered. 
 
 In order that we may Measure 
 Medicines accurately, there are 
 graduated glass vessels for measuring 
 ounces, drams, and minims. 
 
 When proper Measures are 
 not at hand, it is necessary to adopt 
 some other method of determining the 
 quantities required, and therefore we 
 have drawn up the following table for 
 that purpose : 
 
 A tumbler 
 
 A teacup 
 
 A wineglass 
 
 A tablespoon 
 
 A dessertspoon. 
 A teaspoon 
 
 ^ 
 
 isually 
 
 contains 
 
 about 
 
 16 ounces. 
 
 2 
 
 4 drams. 
 
 These quantities refer to ordinary sizni 
 spoons and ve.ssels. Some cups hold 
 Process of Making Medicines.— 
 Some substances require to be pre- 
 pared in a particular manner before 
 they can be powdered, or to be assisted 
 by adding some other body. For ex- 
 ample, Camphor powders more easily 
 when a few drops of spirits of wine 
 are added to it ; Mace, Nutmegs, and 
 such oily aromatic substances are better 
 for the addition of a little white sugar ; 
 Resins and Gum-Resins should be pow- 
 dered in a cold place, and if they are 
 intended to be dissolved, a little fine 
 well-washed white sand mixed with 
 them assists the process of powdering. 
 Tough roots, like Gentian and Ca- 
 lumba, should be cut into thin slices ; 
 and fibrous roots, like Ginger, cut 
 slanting, otherwise the powder will be 
 full of small fibres. Vegetable matters 
 require to be dried before they are 
 powdered. 
 
 Be careful not to pound toO' 
 HARD in a glass, porcelain, or Wedge- 
 wood-ware mortar; they are intended 
 only for substances that pulverize 
 easily, and for the purpose of mixing 
 or incorporating medicines. Never 
 use acids in a marble mortar, and be 
 119 
 
120 
 
 YOU ask! — I'll tell! 
 
 sure that you do not jiowder galls or 
 any other astringent substances in any 
 but a brass mortar. 
 
 Sifting is frequently required for 
 powdered substances, and this is usually 
 done by employing a fine sieve, or 
 tying the powder up in a piece of 
 muslin, and striking it against the left 
 hand over a piece of paper. 
 
 Filtering is frequently required for 
 the purpose of obtaining clear fluids, 
 such as infusions, eye-washes, and 
 other medicines ; and it is, therefore, 
 highly important to know how to per- 
 form this simple operation. We must 
 first of all make the filter-paper ; this 
 is done by taking a square sheet of 
 white blotting-paper, and doubling it 
 over so as to form an angular cup. 
 We next procure a piece of wire, and 
 twist it into a form to place the fun- 
 nel in, to prevent it passing too far 
 into the neck of the bottle. Open out 
 the filter-paper very carefully, and hav- 
 ing placed it in the funnel, moisten it 
 with a little water. Then place the wire 
 in the space between the funnel and 
 the bottle, and pour the liquid gently 
 down the side of the paper, otherwise 
 the fluid is apt to burst the paper. 
 
 Maceration is another process that 
 is frequently required to be performed 
 in making up medicines, and consists 
 simply in immersing the medicines in 
 cold water or spirits for a certain time. 
 
 Digestion resembles maceration, 
 except that the process is assisted by a 
 gentle heat. The ingredients are placed 
 in a flask, such as salad oil is sold in, 
 Avhich should be fitted with a plug of 
 tow or wood, and have a piece of wire 
 twisted round the neck. The flask is 
 held, by means of the wire, over the 
 flame of a spirit-lamp, or else placed 
 in some sand warmed in an old iron 
 saucepan over the fire, care being 
 taken not to place more of the flask 
 below the sand than the portion occu- 
 pied by the ingredients. 
 
 Infusion is one of the most fre- 
 quent operations required in making up 
 medicines, its object being to extract 
 the aromatic and volatile principles 
 of substances, that would be lost by 
 
 decoction or digestion ; and to extract 
 the soluble from the insoluble parts of 
 bodies. Infusions may be made with 
 cold water, in which case they are 
 weaker, but more pleasant. The gen- 
 eral method employed consists in 
 slicing, bruising, or rasping the in- 
 gredients first, then placing them in a 
 common pitcher (which should be aa 
 globular as possible), and pouring boil- 
 ing water over them ; cover the pitcher 
 with a cloth folded six or eight times, 
 but if there be a lid to the vessel so 
 much the better; when the infusion 
 has stood the time directed, hold a 
 piece of very coarse linen over the 
 spout, and pour the liquid through it 
 into another vessel. 
 
 Decoction, or boiling, is employed 
 to extract the mucilaginous or gummy 
 parts of substances, their bitter, astrin- 
 gent, or other qualities, and is nothing 
 more than boiling the ingredients in a 
 saucepan with the lid slightly raised. 
 Be sure never to use an iron saucepan 
 for astringent decoctions, such as oak- 
 bark, galls, etc., as they will turn the 
 saucepan black, and spoil the decoc- 
 tion. The enamelled saucepans are 
 very useful for decoctions, but an ex- 
 cellent plan is to put the ingredients 
 into a jar and boil the jar, thus pre- 
 paring it by a water bath, as it is tech- 
 nically termed; or by using a common 
 pipkin, which answers still better. No 
 decoction should be allowed to boil for 
 more than ten minutes. 
 
 Extracts are made by evaporating 
 the liquors obtained by infusion or de- 
 coction, but these can be bought much 
 cheaper and better of apothecaries, and 
 so can tinctures, confections, cerates 
 and plasters, and syrups ; but as every 
 one is not always in the neighborhood 
 of apothecaries, we shall give recipes 
 for those most generally useful, and 
 the method of making them. 
 
 Precautions to be Observed in 
 Giving Medicines. — Sex. — Medi- 
 cines for females should not be so 
 strong as those for males, therefore it 
 is advisable to reduce the doses about 
 one-third. 
 
 Temperament. — Persons ofaphlep 
 
DOMESTIC PHARMACOPCEIA. 
 
 121 
 
 ttiatic temperament bear stimulants 
 and purgatives better than those of a 
 sanguine temperament, therefore the 
 latter require smaller doses. 
 
 Habits. — Purgatives never act so 
 well upon persons accustomed to take 
 them as upon those who are not, there- 
 foi"e it is better to change the form of 
 purgative from pill to potion, powder 
 to draught, or aromatic to saline. Pur- 
 gatives should never be given when 
 there is an irritable state of the bowels. 
 
 Stimulants and Narcotics never 
 act so quickly upon persons accustomed 
 to use spirits freely as upon those who 
 live abstemiously. 
 
 Climate. — The action of medicines 
 is modified by climate and seasons. In 
 summer, certain medicines act more 
 powerfully than in winter, and the 
 same person cannot bear the dose in 
 July that he could in December. 
 
 General Health. — Persons whose 
 general health is good, bear stronger 
 doses than the debilitated and those 
 who have suffered for a long time. 
 
 Idiosyncrasy. — Walker's Diction- 
 ary will inform you that "idiosyncrasy" 
 means a peculiar temperament or dis- 
 position not common to people gener- 
 ally. For example, some persons can- 
 not take Calomel in the smallest dose 
 without being salivated, or Rhubarb 
 without having convulsions ; others 
 cannot take Squills, Opium, Senna, 
 etc., and this peculiarity is called the 
 patient's idiosyncrasy, therefore it is 
 wrong to insist upon their taking these 
 medicines. 
 
 Forms best suited for Adminis- 
 tration. — Fluids act quicker than 
 solids, and powders sooner than pills. 
 
 Best Method of Preventing the 
 Nauseous Taste of Medicines. — 
 Castor Oil may be taken in milk, cof- 
 fee, or spirit, such as brandy ; but the 
 best method of covering the nauseous 
 flavor is to put a tablespoonful of 
 strained orange juice in a wineglass, 
 pour the Castor Oil into the centre of 
 the juice, and then squeeze a few drops 
 of lemon juice upon the top of the oil. 
 Cod Liver Oil may be taken, like Cas- 
 tor Oil, in orange juice. Peppermint 
 
 water almost neutralizes the nauseous 
 taste of Epsom Salts ; a strong solution 
 of Extract of Liquorice, that of Aloes ; 
 milk, that of Cinchona Bark; and 
 cloves, of Senna. 
 
 An Excellent Way to Prevent 
 THE Taste of Medicines is to have 
 the medicine in a glass, as usual, and 
 a tumbler of water by the side of it ; 
 take the medicine, and retain it in the 
 mouth, which should be kept closed, 
 and if you then commence drinking 
 the water, the taste of the medicine is 
 washed away. Even the bitterness of 
 Quinine and Aloes may be prevented 
 by this means. If the nostrils are 
 firmly compressed by the thumb and 
 finger of the left hand, while taking a 
 nauseous draught, and so retained till 
 the mouth has been washed out with 
 water, the disagreeable taste of the 
 medicine will be quite unperceived. 
 
 Giving Medicines to Persons. — 
 Medicines should be given in such a 
 manner that the effect of the first dose 
 shall not have ceased when the next 
 dose is given, therefore the intervals 
 between the doses should be regulated 
 accordingly. 
 
 Doses of Medicine for Differ- 
 ent Ages. — It must be plain to every 
 one that children do not require such 
 powerful medicine as adults or old 
 I^eople, and therefore it is desirable to 
 have some fixed method of deter- 
 mining or regulating the administra- 
 tion of doses of medicine. Now we 
 will suppose that the dose for a full 
 grown person is 1 dram, then the fol- 
 lowing proportions will be suitabe for 
 the various ages given ; keeping in 
 view other circumstances, such as sex, 
 temperament, habits, climate, state of 
 general health, and idiosyncrasy. 
 
 Age. 
 
 7 weeks 
 
 7 months 
 
 Under 2 years... 
 
 " 3 " ... 
 
 " 4 " ... 
 
 " 7 " ... 
 
 « 14 « ... 
 
 " 20 » ... 
 above 21 " 
 
 « 65 " ... 
 
 Proportion. 
 
 one-fifteenth 
 one-twelfth., 
 one-eighth... 
 
 one-sixth 
 
 one-fourth... 
 
 one-third 
 
 one-half 
 
 two-fifths 
 
 the full dose 
 the inverse .. 
 
 Proportionate 
 Dose. 
 
 4 
 5 
 
 or grams 
 or grains 
 or grains 
 or grains 10 
 or grains 16 
 or scruple 1 
 or dram J^ 
 
 or scruples 2 
 or dram 1 
 gradation. 
 
122 
 
 YOU ask! — I'll, tell! 
 
 Drugs, with their Properties and 
 Doses. — We liave arranged the vari- 
 ous drugs according to their proper- 
 ties, and have given the doses of each ; 
 but in compiling this we have neces- 
 sarily omitted many from each class, 
 because they cannot be employed ex- 
 cept by a medical man. The doses are 
 meant for adults. 
 
 Medicines have been divided 
 into four grand classes — L General 
 Btiraulants ; 2. Local stimulants ; 3. 
 Chemical remedies ; 4. Mechanical 
 remedies. 
 
 General Stimulants. — General 
 stimulants are subdivided into two 
 classes, diffusible and permanent stim- 
 ulants : the first comprising narcotics 
 and anti-spasmodics, and the second 
 tonics and astringents. 
 
 Narcotics are medicines which stu- 
 pefy and diminish the activity of the 
 nervous system. Given in small doses, 
 they generally act as stimulants, but 
 an increased dose produces a sedative 
 effect. Under this head we include 
 Alcohol, Camphor, Ether, the Hop, 
 and Opium. 
 
 Alcohol, or rectified spirit, is a 
 very powerful stimulant, and is never 
 used as a remedy without being diluted 
 to the degree called proof spirit ; and 
 even then it is seldom used internally. 
 It is used externally in restraining 
 bleeding, when there is not any vessel 
 of importance wounded. It is also 
 used as a lotion to burns, and is ap- 
 plied by dipping a piece of lint into 
 the spirit, and laying it over the part. 
 Freely diluted (one part to eighteen) 
 with water, it forms a useful eye-wash 
 in the last stage of ophthalmia. Used 
 internally, it acts as a very useful stim- 
 ulant when diluted and taken moder- 
 ately, increasing the general excite- 
 ment, and giving energy to the mus- 
 cular fibres ; hence it becomes very 
 useful in certain cases of debility, es- 
 pecially in habits disposed to create 
 acidity, and in the low stage of 
 typlius fevers. Dose. — It is impossi- 
 ble to fix anything like a dose for this 
 remedy, as much will depend upon 
 the individual ; but diluted with water 
 
 and sweetened with sugar, from \ an 
 ounce to 2 ounces may be given 
 three or four times a day. In cases of 
 extreme debility, however, much will 
 depend upon the disease. Caution. — 
 Remember that Alcohol is an irritant 
 poison, and that the indulgence in its 
 use daily originates dyspepsia, or indi- 
 gestion, and many other serious com- 
 plaints. Of all kinds of spirits, the 
 best as a tonic and stomachic is 
 brandy. 
 
 Camphor is not a very steady stim- 
 ulant, as its effect is transitory ; but in 
 large doses it acts as a narcotic, abat- 
 ing pain and inducing sleep. In mod- 
 erate doses it operates as a diapho- 
 retic, diuretic, and anti-spasmodic, in- 
 creasing the heat of the body, allaying 
 irritation and spasm. It is used ex- 
 ternally as a liniment when dissolved 
 in Oil, Alcohol, or Acetic Acid, being 
 employed to allay rheumatic pains ; 
 and it is also useful as an embrocation 
 in sprains, bruises, chilblains, and, 
 when combined with Opium, it has 
 been advantageously employed in flat- 
 ulent colic and severe diarrhoea, being 
 rubbed over the bowels. When re- 
 duced to a fine powder, by the addition 
 of a little Spirit of Wine and friction, 
 it is very useful as a local stimulant to 
 indolent ulcers, especially when they 
 discharge a foul kind of matter. A 
 pinch is taken between the finger and 
 thumb, and sprinkled into the ulcer, 
 which is then dressed as usual. When 
 dissolved in Oil of Turpe^itine, and a few 
 drojjs are placed in a hollow tooth, 
 and covered with jeweller's wool, or 
 scraped lint, it gives almost instant 
 relief to toothache. Used internally, it 
 is apt to excite nausea, and even vom- 
 iting, especially when given in the solid 
 form. Asastlinulant, itisofgreatservice 
 in all low fevers, malignant measles, . 
 malignant sore throat, and confluent 
 small-pox; and when combined with 
 Opium and Bark, it is extremely useful 
 in checking the progress of malignant 
 ulcers and gangrene. As a narcotic, it 
 is very useful, because it allays pain 
 and irritation, without increasing the 
 pulse very much. When powdered and 
 
medicines: their properties and doses. 
 
 12a 
 
 eprinkled upon the surface of a blister, 
 it prevents the cantharides acting in a 
 peculiar and painful manner upon the 
 bladder. Combined tvith Senna, it in- 
 creases its purgative properties; and 
 it is also used to correct the nausea 
 produced by Squills, and the irritating 
 effects of drastic purgatives and meze- 
 reon. Dose, from 4 grains to half a 
 scruple, repeated at short intervals 
 when used in small doses, and long 
 intervals when employed in large doses. 
 
 Doses of the various preparations. — 
 Camphor mixture, from half an ounce 
 to 3 ounces ; Compound Tincture of 
 Camphor {Paregoric elixir) from 15 
 minims to 2 drams. Caution. — When 
 given in an overdose, it acts as a 
 poison, producing vomiting, giddiness, 
 delirium, convulsions, and sometimes 
 death. Opium is the best antidote for 
 Camphor, whether in excess or taken 
 as a poison. 3Iode of exhibition. — It 
 may be rubbed up with almond emul- 
 sion, or mucilage, or the yolk of eggs, 
 and by this means suspended in water, 
 or combined with chloroform as a mix- 
 ture, in which form it is a valuable 
 stimulant in cholera and other dis- 
 eases. 
 
 Ethee is a diffusible stimulant, nar- 
 cotic, and anti-spasmodic. Sulphuric 
 Ether is used externally both as a stim- 
 ulant and a refrigerant. In the former 
 case, its evaporation is prevented by 
 covering a rag moistened with it with 
 oiled silk, in order to relieve headache ; 
 and in the latter case it is allowed 
 to evaporate, and thus produce cold- 
 ness ; hence it is applied over scalded 
 surfaces by means of rags dipped in it. 
 As a local application, it has been found 
 to afford almost instant relief in ear- 
 ache, when combined with Almond Oil, 
 and dropped into the ear. Internally, 
 it is used as a stimulant and narcotic 
 in low fevers and cases of great ex- 
 haustion. Dose, from 15 minims to \ 
 a dram, repeated at short intervals, as 
 its effects soon pass off. It is usually 
 given in a little Camphor Julep, or 
 Water. 
 
 Nitric Ether is a refrigerant, diu- 
 retic, and anti-spasmodic, and is well 
 
 known as " Sweet Spirit of Nitre." Used 
 externally, its evapoiation relieves 
 headache, and it is sometimes applied 
 to burns. Internally, it is used to re- 
 lieve nausea, flatulence, and thirst in 
 fevers, also as a diuretic. Dose, from 10 
 minims to 1 dram. 
 
 Compound Spirit of Sui.phttric 
 Ether is a very usefiil stimulant, nar- 
 cotic, and anti-spasmodic. Used in- 
 ternally in cases of great exhaustion, 
 attended with irritability. Dose, from 
 J a dram to 2 drams, in Camphor 
 Julep. When combined with Lauda- 
 num, it prevents the nauseating effects 
 of the opium, and acts more beneficially 
 as a narcotic. 
 
 The Hop is a narcotic, tonic, and 
 diuretic. It reduces the frequency of 
 the pulse, and does not affect the head, 
 like most anodynes. Used externally^ 
 it acts as an anodyne and discutient, 
 and is useful as a fomentation for 
 painful tumors, rheumatic pains in 
 the joints, and severe contusions. A 
 pillow stuffed with Hops acts as a nar- 
 cotic. When the powder is mixed 
 with lard, it acts as an anodyne dress- 
 ing in painful ulcers. Dose, of the 
 extract, from 5 grains to 1 scruple; 
 of the tincture, from h a dram to 2 
 drams ; of the powder, from 3 grains tO' 
 1 scruple ; of the infusion, j ounce to 
 \h ounces. 
 
 Opium is a stimulant, narcotic, and 
 anodyne. Used externally it acts al- 
 most as well as when taken into the 
 stomach, and without affecting the 
 head or causing nausea. Applied to 
 irritable ulcers in the form of tincture, 
 it promotes their cure, and allays pain. 
 Cloths dipped in a strong solution, and 
 applied over painful bruises, tumors, 
 or inflamed joints, allay pain. A small 
 piece of solid Opium stuffed into a 
 hollow tooth relieves toothache. A 
 weak solution of Opium forms a valu- 
 able collyrium in ophthalmia ; 2 drops 
 of the Wine of Opium dropped into 
 the eye, acts as an excellent stimulant 
 in bloodshot eye ; or after long-con- 
 tinued inflammation, it is useful in 
 strengthening the eye. Applied as a 
 liniment, in combination with Ammo 
 
124 
 
 YOU ask! — i'liv tell! 
 
 Ilia and Oil, or with Camphorated 
 Spirit, it relieves muscular pain. 
 When combined with Oil of Turpen- 
 tine, it is useful as a liniment in spas- 
 modic colic. Used internally, it acts as 
 % very powerful stimulant, then as a 
 sedative, and finally as an anodyne 
 and narcotic, allaying pain in the 
 most extraordinary manner, by acting 
 directly upon the nervous system. In 
 acute rheumatism, it is a most excel- 
 lent medicine when combined with 
 Calomel and Tartrate of Antimony ; 
 but its exhibition requires the judicious 
 care of a medical man. Doses of the 
 various preparations. — Confection of 
 Opium, from 5 grains to ^ a dram ; 
 Extract of Opium, from 1 to 5 grains 
 (this is a valuable form, as it does not 
 produce so much after-derangement 
 of the nervous system as solid Opium); 
 pills of Soap and Opium, from 5 to 10 
 grains ; Compound Ipecacuanha Pow- 
 der ("Dover's Powder"), from 10 to 
 15 grains; Compound Kino Powder, 
 from 5 to 15 grains ; Wine of Opium, 
 from 10 minims to 1 dram. Caution. — 
 Opium is a powerful poison when 
 taken in too large a quantity, and 
 therefore should be used with extreme 
 caution. It is on this account that 
 we have omitted some of its prepara- 
 tions. The best antidote for Opium is 
 Camphor. 
 
 Anti - Spasmodics are medicines 
 which possess the power of overcoming 
 the spasms of the muscles, or allaying 
 any severe pain which is not attended 
 by inflammation. The class includes a 
 great many, but the most safe and ser- 
 viceable are Ammonia, Assafoetida, 
 Galbanura, Valerian Bark, Ether, 
 Camphor, Opium, and Chloroform, 
 with the minerals, Oxide of Zinc and 
 Oalomel. 
 
 Ammonia, or " Volatile Salt," is 
 an anti-spasmodic, antacid, stimulant, 
 and diaphoretic. Used externally, com- 
 bined with Oil, it forms a cheap and 
 useful liniment, but it should be dis- 
 solved in proof spirit before the Oil 
 is added. One part of this Salt, and 
 three parts of Extract of Belladonna, 
 mixed and spread upon leather, makes 
 
 an excellent plaster for relieving 
 rheumatic pains. As a local stimu- 
 lant it is well known, as regards it? 
 effects in hysterics, faintness, and las- 
 situde, when applied to the nose, aa 
 common smelling salts. It is used 
 internally as an adjunct to Infusion of 
 Gentian in dyspepsia or indigestion, 
 and in moderate doses in gout. Dose, 
 from 5 to 15 grains. Caution. — Over- 
 doses act as a narcotic and irritant 
 poison. 
 
 Bicarbonate of Ammonia, used 
 internally the same as the " volatile 
 salt." Dose, from 6 to 12 grains. It 
 is frequently combined with Epsom 
 Salts. 
 
 Solution of Sesquicarbonate of 
 Ammonia, used the same as the " vola- 
 tile salt." Dose, from J a dram to 
 1 dram, combined with some milky 
 fluid, like Almond Emulsion. 
 
 AssAFCETiDA is an anti-spasmodic, 
 expectorant, excitant, and anthel- 
 mintic. Used internally, it is extremely 
 useful in dyspepsia, flatulent colic, 
 hysteria, and nervous diseases; and 
 where there are no inflammatory 
 symptoms, it is an excellent remedy 
 in whooping-cough and asthma. Used 
 locally as an enema, it is useful in flatu- 
 lent colic, and convulsions that come 
 on through teething. Doses of various 
 preparations. — Solid gum, from 5 to 
 10 grains as pills ; mixture, from 
 ^ an ounce to 1 ounce ; tincture, from 
 15 minims to 1 dram ; ammoniated 
 tincture, from 20 minims to 1 dram. 
 Caution. — Never give it when inflam- 
 mation exists. 
 
 Galbanum is stimulant, anti-spas 
 modic, expectorant, and deobstruent. 
 Used externally, it assists in dispelling 
 indolent tumors when spread upon 
 leather as a plaster, and is useful in 
 weakness of the legs from rickets, 
 being applied as a plaster to the loins. 
 Employed i7iternally, it is useful in 
 chronic or old standing rheumatism 
 and hysteria. Doses of preparations. — 
 Of the gum, from 10 to 15 grains 
 as pills ; tincture, from 15 minima 
 to 1 dram. It may be made into an 
 emulsion with mucilage and water. 
 
MEDICINES: THEIR PROPERTIES AKD D08ES. 125 
 
 Valerian is a powerful anti-spas- 
 modic, tonic, and excitant, acting 
 chiefly on the nervous centres. Used 
 internally, it is employed in hysteria, 
 nervous languors, and spasmodic com- 
 plaints generally. It is useful in low 
 fevers. Doses of various preparations. 
 — Powder, from 10 grains to J a 
 dram, three or four times a day ; tinc- 
 ture, from 2 to 4 drams ; ammo- 
 niated tincture, from 1 to 2 drams ; 
 infusion, from 2 to 3 ounces, or 
 more. 
 
 Bark, or, as it is commonly called, 
 "Peruvian Bark," is an anti-spas- 
 modic, tonic, astringent, and stomachic. 
 Used externally, it is an excellent de- 
 tergent for foul ulcers, and those that 
 heal slowly. Used internally, it is par- 
 ticularly valuable in intermittent fever 
 or ague, malignant measles, dysentery, 
 diarrhoea, intermittent rheumatism, St. 
 Vitus' dance, indigestion, nervous af- 
 fections, malignant sore throat, and 
 erysipelas; its use being indicated in 
 all cases of debility. Doses of its prep- 
 arations, — Powder, from 5 grains 
 to 2 drams, mixed in wine, water, 
 milk, syrup, or solution of liquorice; 
 infusion, from 1 to 3 ounces; decoc- 
 tion, from 1 to 3 ounces ; tincture 
 and compound tincture, each from 1 
 to 3 drams. Caution. — If it causes 
 oppression at the stomach, combine 
 it with an aromatic ; if it causes vom- 
 iting, give it in wine or soda water; 
 if it purges, give opium ; and if it con- 
 stipates, give rhubarb. 
 
 Ether (Sulphuric) is given in- 
 ternally as an anti-spasmodic in difli- 
 cult breathing and spasmodic asthma ; 
 also in hysteria, cramp of the stomach, 
 hiccough, locked jaw, and cholera. 
 It is useful in checking sea-sickness. 
 Dose, from 20 minims to 1 dram. 
 Caution — An overdose produces apo- 
 plectic symptoms. 
 
 Camphor is given internally as an 
 anti-spasmodic in hysteria, cramp in 
 the stomach, flatulent colic, and St. 
 Vitus' dance. Dose, from 2 to 20 grains. 
 
 Opium is employed internally in 
 spasmodic affections, such as cholera, 
 spasmodic asthma, whooping-cough, 
 
 flatulent colic, and St. Vitus' dance. 
 Dose, from g^ of a grain to 2 grains 
 of the solid opium, according to the 
 disease. 
 
 Oxide of Zinc is an anti-spas- 
 modic, astringent, and tonic. Usedi 
 externally, as an ointment, it forms an. 
 excellent astringent in affections of 
 the eyelids, arising from relaxation ;■ 
 or as a powder, it is an excellent de- 
 tergent for unhealthy ulcers. Used 
 internally, it has proved efficacious in 
 St. Vitus' dance, and some other spas- 
 modic affections. Dose, from 1 to 6. 
 grains, twice a day. 
 
 Calomel is an anti-spasmodic, al- 
 terative, deobstruent, purgative, and 
 errhine. Used internally, combined 
 with Opium, it acts as an anti-spas- 
 modic in locked jaw, cholera, and 
 many other spasmodic affections. As 
 an alterative and deobstruent, it has 
 been found useful in leprosy and itch,, 
 when combined with antimonials and 
 guaiacum, and in enlargement of the 
 liver and glandular affections. It acts 
 beneficially in dropsies, by producing 
 watery motions. In typhus it is oi 
 great benefit when combined with an- 
 timonials ; and it may be given as a 
 purgative in almost any disease, pro- 
 vided there is not any inflammation of 
 the bowels, irritability of the system, 
 or great debility. Dose, as a deob- 
 struent and alterative, from 1 to 6' 
 grains, daily ; as a cathartic, from 5 
 to 15 grains ; to produce ptyalism,. 
 or salivation, from 1 to 2 grains, 
 in a pill, with a quarter of a grain of 
 Opium, night and morning. Caution. 
 — When taking Calomel, exposure to. 
 cold or dampness should be guarded 
 against, as such an imprudence would 
 bring out an eruption of the skin, at- 
 tended with fever. When this does- 
 occur, leave off the Calomel, and give 
 bark, wine, and purgatives ; take a 
 warm bath twice a day, and powder 
 the surface of the body with powdered 
 starch. 
 
 TONICS are given to improve the 
 tone of the system, and restore the- 
 natural energies and general strength 
 of the body. They consist of Bark 
 
126 
 
 YOU ask! — I'l.L tell! 
 
 Quassia, Gentian, Camomile, Worm 
 wood, and Angostura Bark. 
 
 Quassia is a simple tonic, and can 
 be used with safety by any one, as it 
 does not increase the animal heat, or 
 quicken the circulation. Used inter- 
 nally, in the form of infusion, it has 
 been found of great benefit in indiges- 
 tion and nervous irritability, and is 
 useful after bilious fevers and diarrhoea. 
 Dose of the infusion, from 1^ to 2 
 ounces, three times a day. 
 
 Gentian is an excellent tonic and 
 stomachic; but when given in large 
 doses, it acts as an aperient. It is v^ed 
 internally in all cases of general de- 
 bility, and when combined with Bark, 
 is used in intermittent fevers. It has 
 also been employed in indigestion, and 
 it is sometimes used, combined with 
 Volatile Salt, in that disease ; but at 
 other times alone, in the form of infu- 
 sion. After diarrhoea, it proves a use- 
 ful tonic. Used externally, its infusion 
 is sometimes applied to foul ulcers. 
 Dose, of the infusion, Ij to 2 ounces ; 
 of the tincture, 1 to 4 drams; of the 
 extract, from 10 to 30 grains. 
 
 Camomile. — The flowers of the 
 Camomile are tonic, slightly anodyne, 
 anti-spasmodic, and emetic. They are 
 used externally as fomentations, in colic, 
 faceache, and tumors, and to unhealthy 
 ulcers. They are used infernally in the 
 form of infusion, with Carbonate of 
 Soda, Ginger, and other stomachic 
 remedies, in dyspepsia, flatulent colic, 
 debility following dysentery and gout. 
 Warm infusion of the flowers acts as 
 an emetic; and the powdered flowers 
 are sometimes combined with Opium 
 or Kino, and given in intermittent 
 fevers. Dose, of the powdered flowers, 
 from 10 grains to 1 dram, twice or 
 thrice a day ; of the itifusioti, from 1 
 to 2 ounces, as a tonic, three times a 
 day, and from 6 ounces to 1 pint, as 
 an emetic ; of the extract, from 5 to 20 
 grains. 
 
 Wormwood is a tonic and anthel- 
 mintic. It is used externally as a dis- 
 cutient and antiseptic. It is u^ed in- 
 ternally in long-standing cases of 
 dyspepsia, in the form of infusion, 
 
 with or without aromatics. It has 
 also been used in intermittents. Dose, 
 of the infusion, from 1 to 2 ounces, 
 three times a day ; of the powder, from 
 1 to 2 scruples. 
 
 Angostura Bark, or Cusparia, is 
 a tonic and stimulant. It expels 
 flatulence, increases the appetite, and 
 produces a grateful warmth in the 
 stomach. It is tised internally in in- 
 termittent fevers, dyspepsia, hysteria, 
 and all cases of debility where a stim- 
 ulating tonic is desirable, particularly 
 after bilious diarrhoea. Dose, of the 
 powder, from 10 to 15 grains, com- 
 bined with Cinnamon Powder, Mag- 
 nesia, or Rhubarb ; of the extract, from 
 
 3 to 10 grains ; of the i7ifmion, from 1 
 to 2 ounces. Caution. — It should 
 never be given in inflammatory dis- 
 eases or hectic fever. 
 
 ASTRINGENTS are medicines 
 given for the purpose of diminishing 
 excessive discharges, and to act indi- 
 rectly as tonics. This class includes 
 Catechu, Kino, Oak Bark, Logwood, 
 Rose Leaves, Chalk, and White Vitriol. 
 Catechu is a most valuable astrin- 
 gent. It is u^ed externally, when pow- 
 dered, to promote the contraction of 
 flabby ulcers. As a local astringent it 
 is useful in relaxed uvula, a small 
 piece being dissolved in the mouth; 
 small, spotty ulcerations of the mouth 
 and throat, and bleeding gums, and 
 for these two atlections it is used in 
 the form of infusion to wash the parts. 
 It is given internally in diarrhoea, 
 dysentery, and hemorrhage from the 
 bowels. Dose, of the infusion, from 1 
 to 3 ounces ; of the tincture, from 1 to 
 
 4 drams ; of the powder, from 10 to 30 
 grains. Caution. — It must not be given 
 with Soda or any alkali, nor Metallic 
 Salts, Albumen, or Gelatine, as its 
 property is destroyed by this combina- 
 tion. 
 
 Kino is a powerful astringent. It 
 is used externally to ulcers, to give tone 
 to them when flabby, and discharging 
 foul and thin matter. It is used inter- 
 nally in the same diseases as Catechu. 
 Dose, of the powder, from 10 to 15 
 grains ; of the tincture, from 1 to 2 
 
medicines: their properties and doses. 327 
 
 drams ; of the compound powder, from 
 10 to 20 grains ; of the infusion, from 
 J to 1 J ounces. Caution. — Kino is 
 used in combination with Calomel, 
 when salivation is intended, to pre- 
 vent, by its astringency, the action of 
 the Calomel on the bowels, and there- 
 by insure its affecting the constitution. 
 
 Oak Bark is an astringent and 
 tonic. It is used externally, in the form 
 of decoction, to restrain bleeding from 
 lacerated surfaces. As a local astrin- 
 gent, it is used in the form of decoc- 
 tion, as a gargle in sore throat and re- 
 laxed uvula. It is used internally in 
 the same diseases as Catechu, and when 
 combined with aromatics and bitters, 
 in intermittent fevers. Dose, of the 
 powder, from 15 to 30 grains ; of the 
 decoction, from 2 to 8 drams. 
 
 Logwood is not a very satisfactory 
 astringent. It is used internally in 
 diarrhoea, the last stage of dysentery, 
 and a lax state of the intestines. Dose, 
 of the extract, from 10 grains to 1 
 dram ; of the decoction, from 1 to 3 
 ounces, three or four times a day. 
 
 Rose Leaves are astringent and 
 tonic. They are used internally in 
 spitting of blood, hemorrhage from 
 the stomach, intestines, etc., as a gar- 
 gle for sore throat, and for the night 
 sweats of consumption. The infusion 
 is frequently used as a tonic with di- 
 luted Sulphuric Acid (Oil of Vitriol), 
 after low fevers, or in combination 
 with Epsom Salts and Sulphuric Acid 
 in certain states of the bowels. Dose, 
 of infusion, from 2 to 4 ounces. 
 
 Chalk, when prepared by washing, 
 becomes an astringent as well as ant- 
 acid. It is used internally in diarrhoea, 
 in the form of mixture, and externally 
 as an application to burns, scalds, and 
 excoriations. Dose, of the mixture, 
 from 1 to 2 ounces. 
 
 White Vitriol, or Sulphate of 
 Zinc, is an astringent, tonic, and 
 emetic. It is used externally as a col- 
 lyrium for ophthalmia, and as a deter- 
 gent for scrofulous ulcers, in the pro- 
 portion of 3 grains of the salt to 1 
 ounce of water. It is tised internally 
 in indigestion, and many other dis- 
 
 eases ; but it should not be given unleM 
 ordered by a physician, as it is a poison. 
 
 Local Stimulants. — Local stimu- 
 lants comprise Emetics, Cathartics, 
 Diuretics, Diaphoretics, Expectorants, 
 Sialagogues, Errhines, and Epispastics. 
 
 Emetics are medicines given for the 
 purpose of causing vomiting, as in case.*? 
 of poisoning. They consist of Ipecacu 
 anha, Camomile, Antimony, Copper, 
 Zinc, and several others. 
 
 Ipecacuanha is an emetic, diapho- 
 retic, and expectorant. It is used in- 
 ternally to excite vomiting, in doses of 
 from 10 to 20 grains of the powder, or 
 
 1 to ly ounces of the infusion, every 
 half hour until vomiting takes place. 
 To make it act well and easily, the 
 patient should drink a half pint of 
 warm water after each dose of the in- 
 fusion. As a diaphoretic, it should be 
 given in doses of 3 grains, mixed with 
 some soft substance, such as crumbs of 
 bread, and repeated every four hours. 
 Dose of the wine, from 20 minims to 1 
 dram as a diaphoretic, and from 1 
 dram to H ounces as an emetic. Cau- 
 tion. — Do not give more than the doses 
 named above, because, although a safe 
 emetic, yet it is an acrid narcotic 
 poison. 
 
 Mustard is too woU known to re- 
 quire describing. It is an emetic, di- 
 uretic, stimulant, and rubefacient. It 
 is used externally as a poultice (which 
 is made of the powder, bread crumbs, 
 and water ; or of 1 part of Mustard to 
 
 2 of flour: Vinegar is not necessary), 
 in all cases where a stimulant is re- 
 quired, such as sore throat, rheumatic 
 pains in the joints, cholera, cramps in 
 the extremities, diarrhcea, and many 
 other diseases. When applied it should 
 not be left on too long, as it is apt to 
 cause ulceration of the part. From ten 
 to thirty minutes is quite long enough. 
 When used internally as an emetic, a 
 large teaspoonful mixed with a tumbler 
 of warm water generally operates 
 quickly and safely, frequently when 
 other emetics have failed. In dropsy 
 it is sometimes given in the form of 
 whey, which is made by boiling ^ an 
 ounce of the bruised seeds in a pint of 
 
128 
 
 YOU ask! — I'l.L tell! 
 
 milk, and straining off the curd. From 
 3 to 4 ounces of this is to be taken for 
 a dose three time.s a day. 
 
 CATHARTICS are divided into 
 laxatives and purgatives. The former 
 comprise Manna, Tamarinds, Castor 
 Oil, Sulphur, and Magnesia ; the 
 latter, Senna, Rhubarb, Jalap, Colo- 
 cynth, Buckthorn, Aloes, Cream of 
 Tartar, Scammony, Calomel, Epsom 
 Salts, Glauber's Salts, Sulphate of 
 Potash, and Venice Turpentine. 
 
 Manna is a very gentle laxative, 
 and therefore used for children and 
 delicate persons. Dose for children, 
 from 1 to 2 drams ; and for adults, 
 from 1 to 2 ounces, combined with 
 Rhubarb and Cinnamon Water. 
 
 Tamarinds are generally laxative 
 and refrigerant. As it is agreeable, 
 this medicine will generally be eaten 
 by children when they will not take 
 other medicines. Dose, from ^ to 1 
 ounce. As a refrigerant beverage in 
 fevers it is extremely grateful. 
 
 Castor Oil is a most valuable 
 medicine, as it generally operates 
 quickly and mildly. It is tised exter- 
 nally, combined with Citron Oint- 
 ment, as a topical application in com- 
 mon leprosy. It is used internally as 
 an ordinary purgative for infants, as a 
 laxative for adults, and in diarrhoea and 
 dysentery. In colic it is very useful 
 and safe ; and also after delivery. Dose, 
 for infants, from 40 drops to 2 drams ; 
 for adults, from ^ to If ounces. 
 
 Sulphur. — Sublimed Sulphur is 
 laxative and diaphoretic. It is used 
 externally in skin diseases, especially 
 itch, both in the form of ointment and 
 as a vapor bath. It is tised internally 
 in haemorrhoids, combined with Mag- 
 nesia, as a laxative for children, and as 
 a diaphoretic in rheumatism. Dose, 
 from 1 scruple to 2 drams, mixed in 
 milk or with molasses. When com- 
 bined with an equal proportion of 
 Cream of Tartar, it acta as a purga- 
 tive. 
 
 Magnesia. — Calcined Magnesia pos- 
 sesses the same properties as the Car- 
 bonate. Dose, from 10 to 30 grains, in 
 milk or water. Carbonate of Magnesia 
 
 is an antacid and laxatire, and is very 
 useful for children when teething, and 
 for heartburn in adults. Dose, from 
 J to 2 drams, in water or milk. 
 
 Senna is a purgative, but is apt to 
 gripe when given alone ; therefore it is 
 combined with some aromatic such as 
 Cloves or Ginger, and the infusion 
 should be made with cold instead of hot 
 water. It usually acts in about four 
 hours, but its action should be assisted 
 by drinking warm fluids. Dose, of the 
 confection, commonly called *' lenitive 
 electuary," from 1 to 3 or 4 drams at 
 bedtime ; of the infusion, from 1 to 2 
 ounces ; of the tincture, from 1 to 2 
 drams; of the syrup (used for chil 
 dren), from 1 dram to 1 ounce. Caution. 
 — Do not give Senna, in any form 
 except corvfections, in hgeraorrhoids, 
 and never in irritability of the intea 
 tines. 
 
 Rhubarb is a purgative, astringent, 
 and stomachic. It is used externally in 
 the form of powder to ulcers, to pro- 
 mote a healthy action. It is giver, in- 
 ternally in diarrhoea, dyspepsia, and a 
 debilitated state of the bowels. Com- 
 bined with a mild preparation of 
 Calomel, it forms an excellent purga- 
 tive for children. Dose, of the itifusion,, 
 from 1 to 2 ounces; of the poivder, from 
 1 scruple to J a dram as a purgative, and 
 from 6 to 10 grains as a stomachic ; of 
 the tincture and compound tincture, 
 from 1 to 4 drams ; of the compound 
 pill, from 10 to 20 grains. 
 
 Jalap is a powerful cathartic and 
 hydrogogue, and is therefore apt to 
 gripe. Dose, of the powder, from 10 to 
 30 grains, combined with a drop or 
 two of Aromatic Oil ; of the compound 
 powder, from 15 to 40 grains ; of the 
 tincture, from 1 to 3 drams ; of the ex- 
 tract, from 10 to 20 grains. The 
 watery extract is better than the al- 
 coholic. 
 
 . CoLOCYNTH is a powerful drastic 
 cathartic, and should never be given 
 alone, unless ordered by a medical 
 man, as its action is too violent for 
 some constitutions. Dose, of the ex- 
 tract, from 5 to 15 grains ; of the corn- 
 potmd extract, from 5 to 15 grains; 
 
MEDICINES: THEIR PROPERTIES AND DOSES. 129 
 
 of the compound Colocynth pill, the 
 best of all its preparations, from 10 to 
 20 grains. 
 
 BucKTHOKN is a brisk purgative 
 for children in the form of syrup. 
 Dose of the syrup, from 1 to 6 drams. 
 
 Aloes is a purgative and cathartic 
 in large, and tonic in smaller, doses. 
 Dose, of powder, from 2 to 10 grains ; 
 combined with Soap, bitter extracts, or 
 other purgative medicines, and given 
 in the form of pills ; of the compound 
 pill, from 5 to 20 grains ; of the pill 
 of Aloes and Myrrh, from 5 to 20 
 grains ; of the tincture, from 4 drams 
 to 1 ounce ; of the compound tincture, 
 from 1 to 4 drams ; of the extract, from 
 6 to 10 grains ; of the compound decoc- 
 tion, from 4 drams to 2 ounces. 
 
 Cream of Tartar is a purgative 
 and refrigerant. It is used internally in 
 dropsy, especially of the belly, in 
 doses of from 1 scruple to 1 dram. As 
 a refrigerant drink, it is dissolved in 
 hot water, and sweetened with sugar, 
 and is used in febrile diseases, care 
 being taken not to allow it to rest too 
 much upon the bowels. Dose, as a 
 purgative, from 2 to 4 drams ; as a 
 hydrogogue, from 4 to 6 drams, mixed 
 with honey or molasses. Caution. — 
 Its use should be followed by tonics, 
 especially Gentian and Angostura. 
 
 ScAMMONY is a drastic purgative, 
 generally acting quickly and power- 
 fully, sometimes producing nausea, 
 and even vomiting, and being very apt 
 to gripe. It is used internally, to pro- 
 duce watery evacuations in dropsy, to 
 remove intestinal worms, and correct 
 the slimy motions of children. Dose, 
 of the powder, from 5 to 16 grains, 
 given in Liquorice-water, Molasses, or 
 Honey ; of the confection, from 20 to 
 30 grains. Caution, — Do not give it 
 in an irritable or inflamed state of the 
 bowels. 
 
 Epsom Salts is a purgative and di- 
 uretic. It generally operates quickly, 
 and therefore is extremely useful in 
 acute diseases. It is found to be bene- 
 ficial in dyspepsia, when combined 
 with infusion of Gentian and a little 
 Ginger. It forms an excellent enema 
 9 
 
 with Olive Oil. Dose, from J to 2 
 ounces, dissolved in warm tea oi 
 water. Infusion of Eoses partially 
 covers its taste and assists its action. 
 It is a noted fact with regard to Epsom 
 Salts, that the larger the amount of 
 water in which they are taken, the 
 smaller the dose of Salts required : 
 thus ^ an ounce properly dissolved 
 may be made a strong dose. The action 
 and eflicacy of Epsom Salts may be 
 very greatly increased by the addition 
 of 1 grain of Tartar Emetic Avith a dose 
 of Salts. 
 
 Glauber's Salt is a very good pur- 
 gative. Dose, from a J to 2 ounces, dis- 
 solved in warm water. 
 
 Sulphate of Potash is a cathartic 
 and deobstruent. It is used internally, 
 combined with Aloes or Ehubarb, in 
 obstructions of the bowels, and an ex- 
 cellent saline purgative in dyspepsia 
 and jaundice. Dose, of the p>owdered 
 salt, from 10 grains to 1 dram. 
 
 Venice Turpentine is cathartic, 
 diuretic, stimulant, and anthelmintic. 
 It is used externally as a rubefacient, 
 and is given internally in flatulent colic, 
 in tapeworm, rheumatism, and other 
 diseases. Dose, as a diuretic, from 10 
 grains to 1 dram ; as a cathartic, from 
 10 to 12 drams; as an anthelmintic, 
 from 1 to 2 ounces every eight hours, 
 till the worm be ejected. 
 
 DIURETICS are medicines which 
 promote an increased secretion of urine. 
 They consist of Nitre, Acetate of Po- 
 tassa, Squills, Juniper, Oil of Tur- 
 pentine, and many others, vegetable 
 and mineral. 
 
 Nitre is a diuretic and refrigerant. 
 It is used externally as a detergent when 
 dissolved in water, and as a lotion to 
 inflamed and painful rheumatic joints. 
 It is given internally in doses of from 
 10 grains to ^ a dram, or even 1 dram. 
 In spitting blood it is given in 1 dram 
 doses with great benefit. As a topical 
 application, it is beneficial in sore 
 throat, a few grains being allowed to 
 dissolve in the mouth. 
 
 Acetate of Potassa is diuretic and 
 cathartic. It is given internally in 
 dropsy with great benefit, in doses 
 
130 
 
 YOU ask! — I'll tell! 
 
 of from 1 scruple to 1 dram, every 
 three or four hours, to act as a diu- 
 retic in combination with Infusion 
 of Quassia. Dose, as a cathartic, from 
 2 to 3 drams. 
 
 Squills is diuretic and expectorant 
 when given in small doses, and emetic 
 and purgative when given in large 
 doses. It is used intei-nally in dropsies, 
 in combination with Calomel and 
 Opium ; in a.sthma,with Ammoniacum; 
 in catarrh, in the form of Oxymel. 
 Dose, of the dried bulb powdered, from 
 1 to 2 grains every six hours ; of the 
 compound pill, from 10 to 15 grains; of 
 the tincture, from 10 minims to J a 
 dram ; of the oxymel, from i^ to 2 
 drams ; of the vinegar, from 20 minima 
 to 2 drams. 
 
 Juniper is diuretic and stomachic. 
 It is given internally in dropsies. Dose, 
 of the infusion, from 2 to 3 ounces 
 every four hours ; of the oil, from 1 to 
 5 minims. 
 
 Oil of Turpentine is a diuretic, 
 anthelmintic, and rubefacient. It is 
 tLsed externally in flatulent colic, 
 sprinkled over flannels dipped in hot 
 water and wrung out dry. It is ttsed 
 internally in the same diseases aa Ve- 
 nice Turpentine. Dose, from 5 minima 
 to 2 drams. 
 
 DIAPHORETICS are medicines 
 given to increase the secretion from the 
 skin by sweating. They comprise 
 Acetate of Ammonia, Calomel, Anti- 
 mony, Opium, Camphor, and Sarsa- 
 parilla. 
 
 Solution of Acetate of Ammo- 
 nia is a most useful diaphoretic. It is 
 used externally 9tS' a discutient, as a lotion 
 to inflamed milk breasts, as an eye- 
 wash, and a lotion in scald head. It 
 is given internally to promote perspi- 
 ration in febrile diseases, which it does 
 most effectually, especially when com- 
 bined with Camphor mixture. This 
 is the article so frequently met with 
 in prescriptions, and called Spirits of 
 Mindererus [liquor ammonia acetatis). 
 Dose, from a ^ to 1 J ounces every three 
 or four hours. 
 
 Antimony. — Tartar emetic is dia- 
 pl\oretic, emetic, expectorant, altera- 
 
 tive, and rubefacient. It is tised exter- 
 nally as an irritant in white swellings 
 and deep-seated inflammations, in the 
 form of an ointment. It is given in- 
 ternally in pleurisy, bilious fevers, and 
 many other diseases; but its exhibi- 
 tion requires the skill of a medical 
 man to watch its eflfects. Dose, from 
 J of a grain to 4 grains. Caution. — It 
 is a poison, and therefore requires 
 great care in its administration. 
 
 Antimonial Powder is a diapho- 
 retic, emetic, and alterative. It ia 
 given internally, in febrile diseases, to 
 produce determination to the skin. 
 In rheumatism, when combined with 
 Opium or Calomel, it is of great bene- 
 fit. Dose, from 3 to 10 grains every 
 four hours, taking plenty of warm 
 fluids between each dose. 
 
 Sarsaparilla is diaphoretic, alter- 
 ative, diuretic, and tonic. It is given 
 internally in cutaneous diseases, old- 
 standing rheumatism, scrofula, and 
 debility. Dose, of the decoction, from 
 4 to 8 ounces ; of the compound decoc- 
 tion, from 4 to 8 ounces ; of the extract, 
 from 5 grains to 1 dram. 
 
 Expectorants are medicines given 
 to promote the secretion from the 
 windpipe, etc. They consist of Anti- 
 mony, Ipecacuanha, Squills, Ammo- 
 niacum, and Tolu. 
 
 Ammoniacum is an expectorant, 
 antispasmodic, diuretic, and deobstru- 
 ent. It is used externally as a discu- 
 tient, and is given internally, with great 
 benefit, in asthma, hysteria, and 
 chronic catarrh. Dose, from 10 to 20 
 grains. 
 
 Tolu is an excellent expectorant, 
 when there are no inflammatory symp- 
 toms. It is given internally in asthma 
 and chronic catarrh. Dose, of the 
 balsam, from 5 to 30 grains, combined 
 with mucilage and suspended in water; 
 of the tincture, from a J to 1 dram ; 
 of the syrup, from a J to 4 drams. 
 
 Sialagogues are given to increase 
 the flow of saliva or spittle. They 
 consist of Ginger and Calomel, Pelle- 
 tory of Spain, Tobacco, the acids and 
 some others. 
 
 Ginger is a sialagogue, carminative. 
 
MEDICINES: THEIR PROPERTIES AND DOSES. 131 
 
 and stimulant. It is used internally in 
 flatulent colic, dyspepsia, and to pre- 
 vent tlie griping of medicines. When 
 chewed, it acts as a sialagogue, and is 
 therefore useful in relaxed uvula. 
 Dose, from 10 to 20 grains of the pow- 
 der ; of the tincture, from 10 minims 
 to 1 dram. 
 
 Epispastics and Rubefacients are 
 those remedies which are applied to 
 blister and cause redness of the surface. 
 They consist of Cantharides, Ammo- 
 nia, Burgundy Pitch, and Mustard. 
 
 Cantharides, or Spanish Flies, 
 when used internally, are diuretic and 
 stimulant ; and epispastic and rube- 
 facient, when applied externally. Mode 
 of application. — A portion of the blis- 
 tering plaster is spread with the 
 thumb upon brown paper, linen, or 
 leather to the size required ; its surface 
 then slightly moistened with Olive Oil, 
 and sprinkled with Camphor, and the 
 plaster applied by a light bandage ; or 
 it is spread on adhesive plaster, and 
 attached to the skin by the adhesive 
 margin of the plaster. Caution. — If 
 a blister is to be applied to the head, 
 shave it at least teu hours before it is 
 put on ; and it is better to place a thin 
 piece of gauze, wetted with vinegar, 
 between the skin and the blister. If 
 a distressing feeling be experienced 
 about the bladder, give warm and 
 copious draughts of Linseed Tea, milk, 
 or decoction of Quince seeds, and ap- 
 ply warm fomentations of milk and 
 water to the blistered surface. The 
 period required for a blister to remain 
 on, varies from eight to ten hours for 
 adults, and from twenty minutes to two 
 hours for children ; as soon as it is re- 
 moved, if the blister is not raised, apply 
 a " Spongio-Piline " poultice, and it 
 will then rise properly. When it is 
 required to act as a rubefacient, the 
 blister should remain on from one to 
 three hours for adults, and from fifteen 
 to forty minutes for children. To dress 
 a blister. — Cut the bag or cuticle con- 
 taining the serum at the lowest part, 
 by snipping it with the scissors, so as 
 to form an opening like this — V ; and 
 then apply a piece of calico, spread 
 
 with spermaceti, or some other dress- 
 ing. Such is the ordinary method; 
 but a much better and more expedi- 
 tious plan, and one that prevents all 
 pain and inconvenience in the heal- 
 ing, is, after cutting the blister aa 
 directed above, to immediately cover 
 it with a warm bread-and-water poul- 
 tice for about an hour and a half, and 
 on the removal of the poultice to dust 
 the raw surface with violet powder; 
 apply a handkerchief to retain the 
 powder, and lastly dust the part every 
 two hours. It will be healed in twelve 
 hours. Caution. — Never attempt to 
 take Cantharides internally, except 
 under the advice of a physician, as it 
 is a poison, and requires extreme cau- 
 tion in its use. 
 
 Burgundy Pitch is warmed and 
 spread upon linen or leather, and ap- 
 plied over the chest in cases of catarrh, 
 difficult breathing, and whooping- 
 cough ; over the loins in debility or 
 lumbago ; and over any part that it is 
 desirable to excite a mild degree of 
 inflammation in. 
 
 Chemical Remedies. — The chemi- 
 cal remedies comprise refrigerants, 
 antacids, antalkalies, and escharotics. 
 
 Refrigerants are medicines given 
 for the purpose of suppressing an un- 
 natural heat of the body. They are 
 Seville Oranges, Lemons, Tamarinds, 
 Nitre, and Cream of Tartar. 
 
 Seville Oranges and Sweet 
 Oranges are formed into a refrigerant 
 beverage, which is extremely grateful 
 in febrile diseases. The rind is an 
 agreeable mild tonic, carminative, and 
 stomachic. Dose, of the tincture, from 
 1 to 4 drams ; of the infusion, from 1 
 to 2 ounces. 
 
 Lemons are used to form a refriger- 
 ant beverage, which is given to quench 
 thirst in febrile and inflammatory 
 diseases. Lemon jnice is given with 
 Carbonate of Potash (J an ounce of 
 the juice to 20 grains of the salt), 
 and taken while eflPervescing, allays 
 vomiting. A tablespoonful, taken 
 occasionally, allays hysterical palpi- 
 tations of the heart. It is useful in 
 scurvy, caused by eating too much salt 
 
132 
 
 YOU ask! — I'll tell! 
 
 food, but requires to be taken with sugar. 
 The rind fonus a nice mild tonic and 
 stomachic in certain forms of dyspepsia. 
 Dose of the infusion (made the same as 
 Orange Peel), from 1 to 2 ounces. 
 
 ANTACIDS are given to correct 
 acidity in the system. They are Soda, 
 Ammonia, Chalk, and Magnesia. 
 
 Soda, Carbonate of, and Sesqui- 
 carbonate of Soda, are antacids and de- 
 obstruents. They are used internally in 
 acidity of the stomach and dyspepsia. 
 Dose, of both preparations, from 10 
 grains to J a dram. 
 
 ANTALKALIES are given to neu- 
 tralize an alkaline state of the system. 
 They are Citric Acid, Lemon Juice, 
 and Tartaric Acid. 
 
 Citric Acid is used to check pro- 
 fuse sweating, and as a substitute for 
 lemon juice when it cannot be pro- 
 cured. Dose, from 10 to 30 grains. 
 
 Tartaric Acid, when largely di- 
 luted, forms an excellent refrigerant 
 beverage and antalkali. It enters into 
 the composition of extemporaneous 
 Soda and Seidlitz Waters. Dose, from 
 10 to 30 grains. 
 
 ESCHAROTICS are remedies used 
 to destroy the vitality of a part. They 
 comprise Lunar Caustic, Bluestone, 
 and Solution of Chloride of Zinc. 
 
 Bluestone, or Sulphate of Copper, 
 Is used in a solution of from 4 to 15 
 grains to the ounce of water, and ap- 
 plied to foul and indolent ulcers, by 
 means of a rag dipped in it; and is 
 rubbed in substance on fungous 
 growths, warts, etc., to destroy them. 
 Caution. — It is a poison. 
 
 Lunar Caustic, or Nitrate of Silver, 
 is an excellent remedy in erysipelas, 
 when applied in solution (1 dram of 
 the salt to 1 ounce of water), which 
 should be brushed all over the inflamed 
 part, and for an inch beyond it. This 
 blackens the skin, but it soon peels off. 
 To destroy warts, proud flesh, and 
 unhealthy edges of ulcers, etc., it is 
 invaluable; and as an application to 
 bed-sores, pencilled over with a solu- 
 tion of the same strength, and in the 
 same manner, as for erysipelas. Cau- 
 tion. — It is a poison. 
 
 Solution of Chloride of Zinc, more 
 commonly known as Sir William Bur- 
 nett's " Disinfecting Fluid,'' is a valu- 
 able escharotic in destroying the parts 
 of poisoned wounds, such as the bite 
 of a mad dog. It is also very useful 
 in restoring the hair after the scalp 
 has been attacked with ringworm; 
 but its use requires extreme caution, 
 as it is a powerful escharotic. In itch, 
 diluted (one part to thirty-two) with 
 water, it appears to answer very well. 
 Caution. — It is a most powerful 
 poison. 
 
 Mechanical Remedies.— The me- 
 chanical remedies comprise anthelmin- 
 tics, demulcents, diluents, and emol- 
 lients. 
 
 ANTHELMINTICS are medicines 
 given for the purpose of expelling or 
 destroying worms. They are Cow- 
 hage, Scammony, Male Fern Root, 
 Calomel, Gamboge, Tin, and Turpen- 
 tine. 
 
 CowHAGE is used to expel the round 
 worm, which it does by wounding it 
 with the fine prickles. Dose of the 
 confection, for a child three or four 
 years old, a teaspoonful early, for 
 three mornings, followed by a dose 
 of Castor Oil. The mechanical an- 
 thelmintics are strictly confined to 
 those agents which kill the worm in 
 the body by piercing its cuticle with 
 the sharp darts or spicula? of the cow- 
 hage hairs, or the fine metallic points 
 of the powdered tin. When these 
 drops are employed, they should be 
 given in Honey or Molasses for ten or 
 fifteen days, and an aperient powder 
 every fourth morning, to expel the 
 killed worms. 
 
 Male Fern Root is a powerful 
 anthelmintic, and an astringent. It is 
 used to kill tapeworm. Dose, 3 drams 
 of the powdered root mixed in a tea- 
 cupful of water, to be taken in the 
 morning while in bed, and followed 
 by a brisk purgative two hours after- 
 wards ; or 30 drops of the ethereal 
 tincture, to be taken early in the morn- 
 ing- 
 
 Gamboge is a powerful drastic and 
 
 anthelmintic. It is used internally, in 
 
MEDICINES: THEIR PROPERTIES AND DOSES. 133 
 
 dropsies, and for the expulsion of tape- 
 worm ; but its use requires caution, 
 as it is an irritant poison. Dose, from 
 2 to 6 grains, in the form of pills, com- 
 bined with Colocynth, Soap, Rhubarb, 
 or Bread-crumbs. 
 
 DEMULCENTS are used to dimin- 
 ish irritation, and soften parts by pro- 
 tecting them with a viscid matter. 
 They are Tragacanth, Linseed, Marsh- 
 Mallow, Mallow, Liquorice, Arrow- 
 root, Isinglass, Suet, Wax, and Al- 
 monds. 
 
 Tragacanth is used to allay tick- 
 ling cough, and lubricate abraded 
 parts. It is usually given in the form 
 of mucilage. Dose, from 10 grains to 
 1 dram, or more. 
 
 Linseed is emollient and demul- 
 cent. It is used externally, when re- 
 duced to powder, as a poultice ; and 
 the Oil, combined with Lime-water, 
 is applied to burns and scalds. It is 
 tised internally as an infusion in diar- 
 rhoea, dysentery, and irritation of the 
 intestines after certain poisons, and in 
 catarrh. Dose of the irifusion, as much 
 as the patient pleases. 
 
 Marsh-Mallow is used internally 
 in the same diseases as Linseed. The 
 leaves are used externally as a fomenta- 
 tion, and the boiled roots are bruised 
 and applied as an emollient poultice. 
 Dose, the same as Linseed. 
 
 Mallow is v^ed externally as a fo- 
 mentation and poultice in inflamma- 
 tion, and the infusion is used internally 
 in dysentery, diseases of the kidneys, 
 and the same diseases as Marsh-Mal- 
 low. It is also used as an enema. The 
 dose is the same as for Linseed and 
 Marsh-Mallow. 
 
 Liquorice is an agreeable demul- 
 cent, and is given in the form of decoc- 
 tion in catarrh, and some forms of 
 dyspepsia ; and the extract is used in 
 catarrh. Dose, of the extract, from 10 
 grains to 1 dram ; of the decoction, 
 from 2 to 4 ounces. 
 
 Arrowroot, Isinglass, Almonds, 
 Suet, and Wax, are too well known to 
 require descriptions. 
 
 DILUENTS are chiefly watery com- 
 pounds such as weak tea, water, thin 
 
 Broth, Gruel, weak infusions of Balm, 
 Horehound, Pennyroyal, Ground Ivy, 
 Mint, and Sage. 
 
 EMOLLIENTS consist of unctuous 
 remedies, such as cerates and oint- 
 ments, and any materials that combine 
 heat with moisture — poultices of 
 Bread, Bran, Linseed Meal, Carrots, 
 and Turnips. 
 
 Terms used to Express the Prop- 
 erties of Medicines. — Absorbents 
 are medicines which destroy acidities 
 in the stomach and bowels, such as 
 Magnesia, Prepared Chalk, etc. 
 
 Alteratives are medicines which 
 restore health to the constitution, with- 
 out producing any sensible effect, such 
 as Sarsaparilla, Sulphur, etc. 
 
 Analeptics are medicines that re- 
 store the strength which has been lost 
 by sickness, such as Gentian, Bark, 
 etc. 
 
 Anodynes are medicines which re- 
 lieve pain, and they are divided into 
 three kinds. Sedatives, Hypnotics, and 
 Narcotics (see these terms). Camphor 
 is anodyne as well as narcotic. 
 
 Antacids are medicines which de- 
 stroy acidity, such as Lime, Magnesia, 
 Soda, etc. 
 
 Antalkalies are medicines given 
 to neutralize alkalies in the system, 
 Buch as Citric, Nitric, or Sulphuric 
 Acids, etc. 
 
 Anthelmintics are medicines used 
 to expel and destroy worms from the 
 stomach and intestines, such as Tur- 
 pentine, Cowhage, Male Fern, etc. 
 
 Antibilious are medicines which 
 are useful in bilious affections, such as 
 Calomel, etc. 
 
 Antirheumatics are medicines 
 used for the cure of rheumatism, such 
 as Colchicum, Iodide of Potash, etc. 
 
 Antiscorbutics are medicines 
 against scurvy, such as Citric Acid, 
 etc. 
 
 Antiseptics are substances used to 
 correct putrefaction, such as Bark, Cam- 
 phor, Cnarcoal, Vinegar, and Creosote. 
 
 Antispasmodics are medicines 
 which possess the power of overcom- 
 ing spasms of the muscles, or allaying 
 severe pain from any cause uncon- 
 
134 
 
 YOU ask! — I'll tell! 
 
 nected with inflammation, such as Va- 
 lerian, Ammonia, Opium, and Cam- 
 phor. 
 
 Aperients are medicines which 
 move the bowels gently, such as Rhu- 
 barb, Manna, and Grey Powder. 
 
 Aromatics are cordial, spicy, and 
 agreeably-flavored medicines, such as 
 Cardamoms, Cinnamon, etc. 
 
 Astringents are medicines which 
 contract the fibres of the body, dimin- 
 ish excessive discharges, and act indi- 
 rectly as tonics, such as Oak Bark, 
 Galls, etc. 
 
 Attenuants are medicines which 
 are supposed to thin the blood, such 
 as Ammoniated Iron, etc. 
 
 Balsa Mies are medicines of a sooth- 
 ing kind, such as Tolu, Peruvian Bal- 
 sam, etc. 
 
 Carminatives are medicines which 
 allay pain in the stomach and bowels, 
 and expel flatulence, such as Aniseed 
 Water, etc. 
 
 Cathartics are strong purgative 
 medicines, such as Jalap, etc. 
 
 Cordials are exhilarating and 
 warming medicines, such as Aromatic 
 Confection, etc. 
 
 Corroborants are medicines and 
 food which increase the strength, 
 such as Iron, Gentian, Meat, ana 
 Wine. 
 
 Demulcents correct acrimony, di- 
 minish irritation, and soften ])art8 by 
 covering their surfaces with a mild and 
 viscid matter, such as Linseed Tea, 
 Gum, Mucilage, Honey, and Marsh- 
 Mallow. 
 
 Deobstruents are medicines which 
 remove obstructions, such as Iodide of 
 Potash, etc. 
 
 Detergents clean the surfaces over 
 which they pass, such as Soap, etc. 
 
 Diaphoretics produce perspiration, 
 such as Tartrate of Antimony, James's 
 Powder, and Camphor. 
 
 Digestives are remedies applied to 
 ulcers or wounds to promote the for- 
 mation of matter, such as Resin Oint- 
 ments, Warm Poultices, etc. 
 
 DiscuTiENTS possess the power of 
 repelling or resolving tumors, such as 
 Galbanum, Mercury, and Iodine. 
 
 Diuretics act upon the kidneys and 
 bladder, and increase the flow of urine, 
 such as Nitre, Squills, Cantharides, 
 Camphor, Antimony, and Juniper. 
 
 Drastics are violent purgatives, 
 such as Gamboge, etc. 
 
 Emetics produce vomiting, or the 
 discharge of the contents of the stom- 
 ach, such as Mustard and hot water, 
 Tartar Emetic, Ipecacuanha, Sulphate 
 of Zinc, and Sulphate of Copper. 
 
 Emollients are remedies used ex- 
 ternally to soften the parts they are 
 applied to, such as Spermaceti, Palm 
 Oil, etc. 
 
 EpifiPASTics are medicines which 
 blister or cause effusion of serum under 
 the cuticle, such as Spanish Flies, Bur- 
 gundy Pitch, Rosin, and Galbanum. 
 
 Errhines are medicines which pro- 
 duce sneezing, such as Tobacco, etc. 
 
 EsCHAROTios are medicines which 
 corrode or destroy the vitality of the 
 part to which they are applied, such 
 as Lunar Caustic, etc. 
 
 Expectorants are medicines which 
 increase expectoration, or the discharge 
 from the bronchial tubes, such as Ipe- 
 cacuanha, Squills, Opium, Ammonia- 
 cum. 
 
 Febrifuges are remedies used in 
 fevers, such as all the Antimonials, 
 Bark, Quinine, Mineral Acids, Arsenic. 
 
 Hydragogues are medicines which 
 OAve the effect of removing the fluid 
 of dropsy, by producing watery evao 
 nations, such as Gamboge, Calomel, 
 etc. 
 
 Hypnotics are medicines that re- 
 lieve pain by producing sleep, such aa 
 Hops, Henbane, Morphia, Poppy. 
 
 Laxatives are medicines which 
 cause the bowels to act rather more 
 than natural, such as Manna, etc. 
 
 Narcotics are medicines which 
 cause sleep or stupor, and allay pain, 
 such as Opium, etc. 
 
 Nutrients are remedies that nour- 
 ish the body, such as Su^ar, Sago, etc. 
 
 Paregorics are medicines which 
 actually assuage pain, such as Com- 
 
 Eound Tincture of Camphor, Hen- 
 ane. Hops, Opium. 
 Prophylactics are remedies em- 
 
GLOSSARY OF TERMS. 
 
 135 
 
 ployed to prevent the attack of any 
 particular disease, such as Quinine, 
 etc. 
 
 Purgatives are medicines that pro- 
 mote the evacuation of the bowels 
 Buch as Senna, Aloes, Jalap, Salts. 
 
 Refrigerants are medicines which 
 suppress an unusual heat of the body, 
 such as Wood Sorrel, Tamarind, etc. 
 
 Rubefacients are medicaments 
 which cause redness of the skin, such 
 as Mustard, etc. 
 
 Sedatives are medicines which de- 
 press the nervous energy, and destroy 
 sensation, so as to compose, such as 
 Foxglove. (See Paregorics.) 
 
 SiALAGOGUES are medicines which 
 promote the flow of saliva or spittle, 
 such as Salt, Calomel, etc. 
 
 Soporifics are medicines which in- 
 duce sleep, such as Hops, etc. 
 
 Stimulants are remedies which in- 
 crease the action of the heart and ar- 
 teries, or the energy of the part to which 
 
 they are applied, such as Food, Wine, 
 Spirits, Ether, Sassafras, which is an 
 internal stimulant, and Savine, which 
 is an external one. 
 
 Stomachics restore the tone of the 
 stomach, such as Gentian, etc. 
 
 Styptics are medicines which con- 
 strict the surface of a part, and pre- 
 vent the effusion of blood, such at^ 
 Kino, Friar's Balsam, Extract of Lead, 
 and Ice. 
 
 SuDORlFics promote profuse perspi- 
 ration or sweating, such as Ipecacu- 
 anha, Antimony, James's Powder, 
 Ammonia. 
 
 Tonics give general strength to the 
 constitution, restore the natural ener- 
 gies, and improve the tone of the sys- 
 tem, such as all the vegetable Bitters, 
 most of the minerals, also some kinds 
 of food. Wine, and Beer. 
 
 Vesicants are medicines which 
 blister, such as strong Liquid Ammo- 
 nia, etc. 
 
EVERY ONE HIS OWN SURGEON. 
 
 How TO Act on an Emergency — Ways to Distinguish Trivial from 
 Serious Accidents — Simple Modes op Treatment. 
 
 Domestic Surgery. — This will 
 comprise such liints and advice as will 
 enable any one to act on an emer- 
 gency, or in ordinary trivial accidents 
 requiring simple treatment : and also 
 to distinguish between serious and 
 simple accidents, and the best means 
 to adopt in all cases that are likely to 
 fall under a person's notice. These 
 hints will be of the utmost value to 
 heads of families, to emigrants, and to 
 persons who are frequently called upon 
 to attend the sick. We strongly re- 
 commend the parent, emigrant, and 
 nurse, to read over these directions occa- 
 sionally, — to regard it as a duty to do 
 so at least three or four times a year, — 
 so as to be prepared for emergencies 
 whenever they may arise. When ac- 
 cidents occur, people are too excited 
 to acquire immediately a knowledge of 
 what they should do ; and many lives 
 have been lost for want of this knowl- 
 edge. Study, therefore, at moderate 
 intervals, the Domestic Surgery, Treat- 
 ment of Poisons, Rules for the Prevention 
 of Accidents, How to Escape from Fires, 
 tli-e Domestic Phartnacop(eia, etc., which 
 will be found in various pages. And 
 let it be impressed upon your mind 
 that THE INDEX will enable you to 
 refer to anything you may require IN 
 
 A MOMENT. 
 
 DRESSINGS. — The.se are sub- 
 stances usually applied to parts for the 
 purpose of soothing, promoting their 
 re-union when divided, protecting 
 them from external injuries, as a means 
 of applying various medicines, to ab- 
 sorb discharges, protect the surround- 
 ing parts, and insure cleanliness. 
 136 
 
 Certain Instruments are required 
 for the application of dressings in do- 
 mestic surgery, viz., — scissors, a pair 
 of tweezers or simple forceps, a knife, 
 ueedlea and thread, a razor, a lancet, 
 a piece of lunar caustic in a quill, and 
 a sponge. 
 
 The Materials required for 
 dressings con.sist of lint, scraped linen, 
 carded cotton, tow, ointment spread on 
 calico, adhesive plaster, compresses, 
 pads, bandages, poultices, old rags of 
 linen or calico, and water. 
 
 The following Rules should be 
 attended to in applying dressings : — 
 1. Always prepare the new dressing 
 before removing the old one. 2. Al- 
 ways have hot and cold water at hand, 
 and a vessel to place the foul dressings 
 in. 3. Have one or more persons at 
 hand ready to assist, and tell each 
 person what they are to do before you 
 commence — it prevents confusion; thus 
 one is to wash out and hand the 
 sponges, another to heat the adhesive 
 plaster, or hand the bandages and 
 dressings, and, if requisite, a third to 
 support the limb, etc. 4. Always 
 stand on the outside of a limb to dress 
 it. 5. Place the patient in as easy a 
 position as possible, so as not to fa- 
 tigue him. (3. Arrange the bed after 
 changing the dressings ; but in some 
 cases you will have to do so before the 
 patient is placed on it. 7. Never be 
 in a hurry when applying dressings 
 — do it quietly. 8. When a patient 
 requires moving from one bed to 
 another, the best way is for one person 
 to stand on each side of the patient, 
 and each to place an arm behind his 
 
DOMESTIC SURGERY. 
 
 IGT 
 
 back, while he passes his arms over 
 their necks, then let their other arms 
 be passed under his thighs, and by 
 holding each other's hands, the patient 
 can be raised with ease, and removed 
 to another bed. If the leg is injured, 
 a third person should steady it ; and 
 if the arm, the same precaution should 
 be adopted. Sometimes a stout sheet 
 is passed under the patient, and by 
 several people holding the sides, the 
 patient is lifted without any fatigue or 
 much disturbance. 
 
 Lint may be made in a hurry by 
 nailing the corners of a piece of old 
 linen to a board, and scraping its sur- 
 face with a knife. It is used either 
 alone or spread with ointment. 
 Scraped lint is the fine filaments from 
 ordinary lint, and is used to stimulate 
 ulcers and absorb discharges. 
 
 Scraped Lint is made into various 
 shapes for particular purposes. For 
 example, when it is screwed up into a 
 conical or wedge-like shape, it is called 
 a tent, and is used to dilate fistulous 
 openings, so as to allow the matter to 
 escape freely ; to plug wounds, so as to 
 promote the formation of a clot of 
 blood, and thus arrest bleeding. When 
 it is rolled into little balls they are 
 called boulettes, and are used for ab- 
 sorbing matter in cavities, or blood in 
 wounds. Another useful form is made 
 by rolling a mass of scraped lint into 
 a long roll, and then tying it in the 
 middle with a piece of thread ; the 
 middle is then doubled and pushed 
 into a deep-seated wound, so as to 
 press upon the bleeding vessel, while 
 the ends remain loose and assist in 
 forming a clot ; or it is used in deep- 
 seated ulcers to absorb the matter and 
 keep the edges apart. This form is 
 called the bourdonnet. Another form 
 is called the pelote, which is merely a 
 ball of scraped lint tied up in a piece 
 of linen rag, commonly called a dab- 
 ber. This is used in the treatment of 
 protrusion of the naval in children. 
 
 Carded Cotton is used as a dress- 
 ing for superficial burns, and care 
 should be taken to free it from specks, 
 as flies are apt to lay their eggs there, 
 
 and generate maggots. 
 
 Tow IS CHIEFLY EMPLOYED as a 
 
 padding for splints, as a compress, and 
 also as an outer dressing where there 
 is much discharge from a surface. 
 
 Ointments are spread on calicoes, 
 lint, or even thin layers of tow. by 
 means of a knife ; they should not be 
 spread too thick. 
 
 Adhesive Plaster is cut into 
 strips, ranging in width, according to 
 the nature of the wound, etc., but the 
 usual width is about three-quarters of 
 an inch. Isinglass plaster is not so 
 irritating as Diachylon, and is more 
 easily removed. 
 
 Compresses are made of pieces of 
 linen, calico, lint, or tow, doubled or 
 cut into various shapes. They are 
 used to confine dressings in their 
 places, and to apply an equal pressure 
 on parts. They should be free from 
 darns, hems, and knots. Ordinary com- 
 presses are square, oblong, and triangu- 
 lar. The pierced compress is made by 
 folding up a square piece of linen five 
 or six times on itself, and then nicking 
 the surface with scissors, so as to cut out 
 small pieces. It is then opened out, 
 and spread with ointment. It is applied 
 to discharging surfaces, for the purpose 
 of allowing the matter to pass freely 
 through the holes, and is frequently 
 covered with a thin layer of tow. 
 Compresses are also made in the shape 
 of a Maltese cross, and half a cross, 
 sometimes split singly, and at other 
 times doubly, or they are graduated 
 by placing square pieces of folded 
 cloth on one another, so arranged that 
 they decrease in size each time. They 
 are used for keeping up pressure upon 
 certain parts. 
 
 Pads are made by sewing tow in- 
 side pieces of linen, or folding linen 
 and sewing the pieces together. They 
 are used to keep off" pressure from parts, 
 such as that caused by splints in frac- 
 tures. 
 
 Poultices are usually made of 
 Linseed Meal, Oatmeal, or Bread, 
 either combined with water or other 
 fluids ; sometimes they are made of 
 Carrots, Charcoal, Potatoes, Yeast, and 
 
13^ 
 
 YOU ask! — I'll tel: 
 
 Linseed Meal, Mustard, etc., bat the 
 best and most economical kind of Poul- 
 tice is a fabric made of Sponge and 
 Wool felted together, and backed by 
 India rubber. It is called " Mark- 
 wick's Patent Spongio-Piline." The 
 method of using this Poultice is as 
 follows : — A piece of the material of 
 the required form and size is cut off, 
 and the edges are pared or bevelled 
 off, with a pair of scissors, so that the 
 caoutchouc may come in contact with 
 the surrounding skin, in order to pre- 
 vent evaporation of the fluid used; 
 for, as it only forms the vehicle, we 
 can employ the various Poultices gen- 
 erally used with Tiuch less expenditure 
 of time and money, and increased 
 cleanliness. For example, — Vinegar 
 Poultice is made by moistening the 
 fabric with distilled vinegar ; an Alum 
 Poultice, by using a strong solution of 
 alum ; a Charcoal Poultice, by sprink- 
 ling powdered charcoal on the moist- 
 ened surface of the material ; a Yeast 
 Poultice, by using warm yeast, and 
 moistening the fabric with hot water, 
 which is to be well squeezed out pre- 
 vious to the absorption of the yeast ; a 
 Beer Poultice, by employing warm 
 porter-dregs or strong bee»r as the 
 fluid ; and a Carrot Poultice, by using 
 the expressed and evaporated liquor 
 of boiled carrots. (If the Spongio- 
 Piline cannot be obtained at the 
 apothecaries, cut a piece of sponge the 
 size required, and J inch thick, and with 
 a few stitches sew it on a piece of oil 
 silk, or rubber-cloth, and use as di- 
 rected for the Spongio-Piline.) As a 
 fomentation it is most invaluable, and 
 by moistening the material with Com- 
 pound Camphor Liniment or Harts- 
 horn, it acts the same as a Mustard 
 Poultice. 
 
 BANDAGES. — Bandages are strips 
 of calico, linen, flannel, muslin, elastic 
 webbing, bunting, or some other sub- 
 stance, of various lengths, such as 
 three, four, eight, ten, or twelve yards, 
 and one, one and a half, two, two and 
 a half, three, four, and six inches wide, 
 free from hems or darns, soft and un- 
 glazed. They are better after they 
 
 have been washed. Their uses are to 
 retain dressing apparatus, or parts of 
 the body in their proper positions, sup- 
 port the soft parts, and maintain equal 
 pressure. 
 
 Bandages are Simple and Com- 
 pound ; the former are simple slips 
 rolled up tightly like a roll of ribbon. 
 There is also another simple kind, 
 which is rolled from both ends — this is 
 called a double-headed bandage. The 
 compound bandages are formed of 
 many pieces. 
 
 Bandages for the Head should 
 be two inches wide and five yards long ; 
 for the neck, two inches wide and 
 three yards long ; for the ?.rm, two 
 Inches wide and seven yards long ; for 
 the leg, two inches and a half wide and 
 seven yards long ; for the thigh, three 
 inches wide and eight yards long ; and 
 for the body, four or six inches wide 
 and ten or twelve yards long. 
 
 To APPLY A Single-Headed Band- 
 age, lay the outside of the end next to 
 the part to be bandaged, and hold the 
 roll between the little, ring, and 
 middle fingers, and the palm of the left 
 hand, using the thumb and forefinger 
 of the same hand to guide it, and the 
 right hand to keep it firm, and pass 
 the bandage partly round the leg 
 towards the left hand. It is sometimes 
 necessary to reverse this order, and 
 therefore it is well to be able to use 
 both hands. Particular parts require a 
 diflerent method of applying bandages, 
 and therefore we shall describe the most 
 useful separately ; and there are dif- 
 ferent ways of putting on the same 
 bandage, which consist in the manner 
 the folds or turns are made. For exam- 
 ple, the circular bandage is formed by 
 horizontal turns, each of which over- 
 laps the one made before it ; the spiral 
 consists of spiral turns ; the oblique fol- 
 lows a course oblique or slanting to 
 the centre of the limb ; and the recur- 
 rent folds back again to the part whence 
 it started. 
 
 Circular Bandages are used for 
 the neck, to retain dressings on any 
 part of it, or for blisters, setons, etc. ; 
 for the head, to keep dressings on the 
 
DOMESTIC SURGERY. 
 
 139 
 
 forehead or any part contained within 
 a circle passing round the head ; for 
 the arm, previous to bleeding ; for the 
 leg, above the knee ; and for the fingers, 
 etc. 
 
 To Confine the Ends of Band- 
 ages some persons use pins, others slit 
 the end for a short distance, and tie 
 the two strips into a knot, and some 
 use a strip of adhesive plaster. Always 
 place the point of a pin in such a po- 
 sition that it cannot prick the patient, 
 or the person dressing the limb, or be 
 liable to draw out by using the limb ; 
 therefore, as a general rule, turn the 
 head of the pin from the free end of 
 the bandage, or toward the upper part 
 of the limb. The best mode is to sew 
 the bandage on. A few stitches will 
 hold it more securely than pins can. 
 
 The Oblique Bandage is gener- 
 ally used for arms and legs, to retain 
 dressings. 
 
 The Spiral Bandage is generally 
 applied to the trunk and extremities, 
 but is apt to fall off even when very 
 carefully applied ; therefore we gener- 
 ally use another, called the Recurrent, 
 which folds back again. 
 
 The Recurrent Bandage is the 
 best kind of bandage that we can em- 
 ploy for general purposes. The method 
 of putting it on is as follows : — Apply 
 the end of the bandage that is free, 
 with the outside of it next the skin, 
 and hold this end with the finger and 
 thumb of the left hand, while some 
 one supports the heel of the patient ; 
 then, with the right hand, pass the 
 bandage over the piece you are hold- 
 ing, and keep it crossed thus, until 
 you can place your right forefinger 
 upon the spot where it crosses the 
 other bandage, where it must be kept 
 firm. Now hold the roll of the band- 
 age in your left hand, with the palm 
 turned upwards, taking care to keep 
 that part of the bandage between your 
 right forefinger and the roll in your left 
 hand quite slack; turn your left hand 
 over, and bring the bandage down 
 upon the leg ; then pass the roll under 
 the leg toward your right hand, and 
 repeat this until the leg is bandaged 
 
 up to the knee, taking care not to drag 
 the bandage at any time during the 
 process of bandaging. When you 
 arrive at the knee, pass the bandage 
 round the leg in circles just below the 
 knee, and pin it as usual. Bandaging 
 is very easy, and if you once see any 
 one apply a bandage properly, and at- 
 tend to these rules, there will not be 
 any difliculty ; but bear one thing in 
 mind, without which you will never 
 put on a bandage even decently, and 
 that is, never to drag or pull at a band- 
 age, but make the turns while it is 
 slack, and you have your right fore- 
 finger placed upon the point where it 
 is to be folded down. When a limb ii4 
 properly bandaged, the folds should 
 run in a line corresponding to the 
 shin-bone. Use, to retain dressings, 
 and for varicose veins. 
 
 A Bandage for the Chest is al- 
 ways placed upon the patient in a sit- 
 ting posture ; and it may be put on in 
 circles, or spirally. Use, in fractures 
 of the ribs, to retain dressings, and 
 after severe contusions. 
 
 A Bandage for the Belly is 
 placed on the patient as directed in 
 the last, carrying it spirally from above 
 downwards. Use, to compress the belly 
 after dropsy, or retain dressings. 
 
 The Hand is Bandaged by cross- 
 ing the bandage over the back of the 
 hand. Use, to retain dressings. 
 
 For the Head, a bandage may be 
 circular or spiral, or both ; in the lat- 
 ter case, commence by placing one cir- 
 cular turn just over the ears; then 
 bring down from left to right, and 
 round the head again, so as to alter- 
 nate a spiral with a circular turn. Use, 
 to retain dressings on the head or over 
 the eye ; but this form soon gets slack. 
 The circular bandage is the best, cross- 
 ing it over both eyes. 
 
 For the Foot. — Place the end just 
 above the outer ankle, and make two 
 circular turns, to prevent its slipping ; 
 then bring it down from the inside of 
 the foot over the instep toward the 
 outer part ; pass it under the sole of 
 the foot, and upward and inward over 
 the instep toward the inner ankle, then 
 
]iO 
 
 YOU ask! — i'lt. tell! 
 
 round the ankle and repeat again. Use, 
 to retain dressings to the instep, heel, 
 or ankle. 
 
 For the Leg and Foot, commence 
 and proceed as directed in the preced- 
 ing paragraph ; then continue it up 
 the leg as ordered in the Recurrent 
 Bandage. 
 
 As IT SOMETIMES HAPPENS that it 
 
 is necessary to apply a bandage at 
 once, and the materials are not at 
 hand, it is desirable to know how to 
 substitute something else that any one 
 may apply with ease. This is found to 
 be effected by handkerchiefs, and an 
 experienced surgeon (Mr. Mayor) has 
 (.aid great attention to this subject, 
 and brought it to much perfection. It 
 is to him, therefore, that we are in- 
 debted for most of these hints. 
 
 Any ordinary Handkerchief 
 will do; but a square piece of linen 
 folded into various shapes answers bet- 
 ter. The shapes generally required are 
 as follows : — The triangle, the long 
 square, the cravat, and the cord. 
 
 The Triangular Handkerchief 
 is made by folding it from corner to 
 corner. Use, as a bandage for the head. 
 Application. — Place the base round the 
 head, and the short part hanging down 
 behind ; then tie the long ends over it. 
 
 The Long Square is made by fold- 
 ing the handkerchief into three parts, 
 by doubling it once upon itself Use, 
 as a bandage to the ribs, belly, etc. If 
 one handkerchief is not long enough, 
 sew two together. 
 
 The Cravat is folded as usual with 
 cravats. Use, as a bandage for the head, 
 arms, legs, feet, neck, etc. 
 
 The Cord is used to compress ves- 
 sels, when a knot is made in it, and 
 placed over the vessel to be com- 
 pressed. It is merely a handkerchief 
 twisted in its long diameter. 
 
 Two OR MORE Handkerchiefs 
 must sometimes be applied, as in a 
 broken collar-bone, or when it is ne- 
 cessary to keep dressings under the 
 arm. The bandage is applied by 
 knotting the two ends of one handker- 
 chief together, and passing the left 
 arm throujjh it, then passing another 
 
 handkerchief under the right arm, 
 and tying it. By this means we can 
 brace the shoulders well back, and the 
 handkerchief will press firmly over the 
 broken collar-bone ; besides, this form 
 of bandage does not readily slip or get 
 slack, but it requires to be combined 
 with the sling, in order to keep the arm 
 steady. 
 
 For an Inflamed Breast that re- 
 quires support, or dressings to be kept 
 to it, tie two ends of the handkerchief 
 round the neck, and bring the body 
 of it over the breast, and pass it up- 
 wards and backwards under the arm 
 of that side, and tie the ends around th« 
 neck. 
 
 AN Excellent Sling is formed by 
 placing one handkerchief around the 
 neck, and knotting the two ends over 
 the breast-bone, then placing the other 
 in triangle under the arm, to be sup- 
 ported with the base near to the 
 hand : tie the ends over the handker- 
 chief, and pin the top to the other 
 part, after passing it around the elbow. 
 
 APPARATUS. — When a person 
 receives a severe contusion of the leg 
 or foot, or breaks his leg, or has pain- 
 ful ulcers over the leg, or is unable 
 from some cause to bear the pressure 
 of the bedclothes, it is advisable to 
 know how to keep them from hurting 
 the leg. This may be done by bending 
 up a fire-guard, or placing a chair, 
 resting upon the edge of its back and 
 front of the seat, over the leg, or 
 putting a box on each side of it, and 
 placing a board over them. But the 
 best way is to make a cradle, as it is 
 called. This is done by getting three 
 pieces of wood, and three pieces of iron 
 wife, and passing the wire or hoop 
 through the wood. This can be placed 
 to any height, and is very useful in all 
 cases where pressure cannot be borne. 
 Wooden hoops cut in halves answer 
 better than the wire. 
 
 When a Person Breaks his Leg, 
 and splints cannot be had directly, get 
 bunches of straw or twigs, roll them 
 up in handkerchiefs, and placing one 
 on each side of the leg or arm, bind 
 another handkerchief firmly around 
 
DOMESTIC SURGERY. 
 
 141 
 
 them ; or make a long bag about tbree 
 inches in diameter, or even more, of 
 coarse linen duck, or carpet, and stuff 
 this full of bran, sawdust, or sand, sew 
 up the end, and use this the same as 
 the twigs. It forms an excellent ex- 
 temporaneous splint. Another good 
 plan is to get a hat-box made of chip, 
 and cut it into suitable lengths. Or for 
 want of all these, some bones out of a 
 pair of stays, and run them through a 
 stout piece of rug, protecting the leg 
 with a fold of rug, linen, etc. A still 
 better splint, or set of splints, can be 
 extemporized by cutting a sheet of 
 thick pasteboard into proper - sized 
 slips, then passing each piece through 
 a basin of hot water to soften it. It is 
 then applied to the fractured limb like 
 an ordinary splint, when it hardens as 
 it dries, taking the exact shape of the 
 part to which it is applied. 
 
 When Dry Warmth is Required 
 to be applied to any part of the body, 
 fry a flour pancake, and lay it over the 
 part ; or warm some sand, and place 
 in the patient's socks, and lay it to the 
 part ; salt does as well, and may be 
 put into a paper bag ; or warm water 
 put into ginger-beer bottles or stone 
 jars, and rolled up in flannel. 
 
 Minor Operations. — Bleeding is 
 sometimes necessary at once in certain 
 accidents, such as concussion, and 
 therefore it is well to know how to do 
 this. First of all, bind up the arm 
 above the elbow with a piece of band- 
 age, or a handkerchief, pretty firmly, 
 then place your finger over one of the 
 veins at the bend of the arm, and feel 
 if there is any pulsation ; if there is, 
 try another vein, and if it does not 
 pulsate or beat, choose that one. Now 
 rub the arm from the wrist towards the 
 elbow, place the left thumb upon the 
 vein, and hold the lancet as you would 
 a pen, and nearly at right angles to 
 the vein, taking care to prevent its 
 going in too far, by keeping the thumb 
 near to the point, and resting the hand 
 upon the little finger. Now place the 
 point of the lancet on the vein, push it 
 suddenly inwards, depress the elbow, 
 and raise the hand upwards and out- 
 
 wards, so as to cut obliquely across the 
 vein. When sufficient blood is drawn 
 off, which is known by feeling the j>ulse 
 at the wrist and near the thumb, band- 
 age the arm. If the pulse feel like a 
 piece of cord, more blood should be 
 taken away; but if it is soft, and can 
 be easily pressed, the bleeding should 
 be stopped. When you bandage the 
 arm, place a piece of lint over the 
 opening made by the lancet, and pass 
 a bandage lightly but firmly around 
 the arm, so as to cross it over the 
 bend of the elbow, in the form of a 
 figure 8. 
 
 Dry Cupping is performed by 
 throwing a piece of paper dipped into 
 spirit of wine, and ignited, into a wine- 
 glass, and placing it over the part, such 
 as the neck, temples, etc. It thus draws 
 the flesh into the glass, and causes a de- 
 termination of blood to the part, which 
 is useful in headache, and many other 
 complaints. This is an excellent 
 method of extracting the poison from 
 wounds made by adders, mad dogs, fish, 
 etc. 
 
 Ordinary Cupping is performed 
 the same as Dry Cupping, with this 
 exception, that the part is scarified or 
 scratched with a lancet, so as to cause 
 the blood to flow, or by the applica- 
 tion of a scarificator, which makes by 
 one action from seven to twenty-one 
 light superficial cuts. Then the glass 
 is placed over it again with the lighted 
 paper in it, and when sufficient blood 
 has been taken away, then the parts 
 are sponged, and a piece of sticking- 
 plaster applied over them. 
 
 Leeches, and their Application. — 
 The Leech used for medical purposes 
 is called the Hirudo medicinalis, to dis- 
 tinguish it from other varieties, such 
 as the Horse Leech and the Lisbon 
 Leech. It varies from two to four 
 inches in length, and is of a blackish- 
 brown color, marked on the back with 
 six yellow spots, and edged with a 
 yellow line on each side. 
 
 When Leeches are applied to a 
 part, it should be thoroughly freed 
 from down or hair by shaving, and all 
 liniments, etc., carefully and eifectu- 
 
142 
 
 YOU ask! — I'll tell! 
 
 ally cleaned away by washing. If the 
 Leech is hungry it will soon bite, but 
 sometimes great difficulty is experi- 
 enced in getting them to fasten. When 
 this is the case, roll the Leech into a 
 little porter, or moisten the surface 
 with a little blood or milk, or sugar 
 and water. Leeches may be applied 
 bj holding them over the part with a 
 piece of linen cloth, or by ineans of 
 an inverted glass, under which they 
 must be placed. 
 
 When applied to the Gums, care 
 should be taken to use a Leech glass, 
 as they are apt to creep down the 
 patient's throat: a large swan's quill 
 will answer the purpose of a Leech 
 glass. When Leeches are gorged they 
 will drop off themselves. Never tear 
 them off from a person, but just dip 
 the point of a moistened finger into 
 some salt, and touch them with it. 
 
 Leeches are supposed to ab- 
 stract about 2 drams of blood, or six 
 leeches draw about an ounce ; but this 
 is independent of the bleeding after 
 they have come off, and more blood 
 generally flows then than during the 
 time they are sucking. The total 
 amount of blood drawn and subse- 
 quently lost by each Leech- bite, is 
 nearly half an ounce. 
 
 After Leeches come away, en- 
 courage the bleeding by flannels dipped 
 in hot water, and wrung out dry, and 
 then apply a warm " Spongio-Piline " 
 poultice. If the bleeding is not to be 
 encouraged, cover the bites with a rag 
 dipped in Olive Oil, or spread with 
 Spermaceti Ointment, having previ- 
 ously sponged the parts clean. 
 
 When Bleeding continues from 
 Leech-bites, and it is desirable to stop 
 it, apply pressure with the fingers over 
 the part, or dip a rag in a strong so- 
 lution of Alum and lay over them, or 
 use the tincture of Sesquichloride of 
 Iron, or apply a leaf of Matico to 
 them, placing the under surface of 
 the leaf next to the skin, or touch 
 
 each bite with a finely-pointed piece 
 of Lunar Caustic, or lay a piece of 
 Lint soaked in the Extract of Lead 
 over the bites ; and if all these tried 
 in succession fail, pass a fine needle 
 through a fold of the skin so as to in- 
 clude the bite, and twist a piece of 
 thread round it. Be sure never to 
 allow any one to go to sleep with 
 Leech-bites bleeding, without watch- 
 ing them carefully ; and never apply 
 too many to children ; or place them 
 where their bites can be compressed if 
 necessary. In other words, never apply 
 Leeches to children except over a bone. 
 
 After Leeches have been used, 
 they should be placed in water con- 
 taining sixteen per cent, of Salt, which 
 facilitates the removal of the blood 
 they contain ; and they should after- 
 wards be placed one by one in warm 
 water, and the blood forced out by 
 gentle pressure. The Leeches should 
 then be thrown into fresh water, which 
 is to be renewed every twenty-four 
 hours ; and they may then be re-ap- 
 plied after an interval of eight or ten 
 days : a second time they may be dis- 
 gorged. The best plan, however, is to 
 strip the Leech by drawing the thumb 
 a»d forefinger of the right hand along 
 its body from the tail to the mouth, 
 the Leech being firmly held at the 
 sucker extremity by the fingers of the 
 left hand. By this means, with a few 
 minutes' rest between each applica- 
 tion, the same Leech may be used four 
 or five times in succession. 
 
 If a Leech be accidentally 
 Swallowed, or by any means should 
 get into the body, employ an emetic, 
 or enema of Salt and Water. 
 
 Scarification is useful in severe 
 contusions and inflammation of parts. 
 It is performed by scratching or 
 slightly cutting through the skin with 
 a lancet, holding the lancet as you 
 would a pen when you are ruling lines 
 on paper. 
 
HOW TO PRESERVE HEALTH. 
 
 Ounces op Prevention Worth Many Pounds op Cure — Cleanliness 
 AND Exercise Should be Scrupulously Observed. 
 
 Rules for the Preservation of 
 Health. — Health is a word of Saxon 
 origin, signifying, as our readers are 
 aware, freedom from bodily pain or 
 sickness. This is a blessing which few 
 enjoy in an unimpaired state, in this 
 highly artificial condition of things ; 
 and when we say that a person is 
 healthy, we must be understood to 
 mean comparatively rather than posi- 
 tively so. Latterly the term normal has 
 been much used in scientific writings 
 to signify a natural or good state of 
 Health : but in this signification we 
 might as well keep to the good old 
 Saxon term, helth, which is but an- 
 other form of heal, as it expresses 
 the same thing equally well, indeed 
 better. 
 
 " Though health may be enjoyed 
 without gratitude, it cannot be sported 
 with without loss, nor regained by 
 courage," says a great writer ; and 
 truly it were well if men kept this say- 
 ing in mind, for there is scarcely any 
 earthly blessing they hold so lightly, 
 nor deplore so deeply the loss of. 
 What, we may ask, is a state of perfect 
 health ? If a man eat well, and sleep 
 well, and perform his allotted duties 
 with ease and comfort ; if there is a 
 proper performance of all his bodily 
 functions, so that he is not afiected 
 by any unpleasant sensation or pain, 
 we may conclude that his health is in 
 the highest possible condition. 
 
 Wholesome diet, moderately enjoyed, 
 personal cleanliness, regular exercise, 
 pure air, and an avoidance of undue 
 mental excitement and bodily excesses 
 • — these are the grand preservatives of 
 
 health. Inherited diseases cannot be 
 guarded against, nor can accidents, nor 
 the contraction of contagious or infec- 
 tious diseases — these are the bodily 
 ills to whicii the flesh is certainly heir, 
 but these form a very small proportion 
 of the ills that do afiiict humanity ; 
 and it is a reproach alike to the com- 
 mon sense and the religious character 
 of this so-called enlightened age, that 
 health should be squandered as it is. 
 If we really wish, as we pray, to have 
 " a sound mind in a sound body," let 
 us strive to preserve the body sound 
 when we have it so ; for, without it, 
 the mind is scarcely likely to be really 
 healthfVil. 
 
 Pure Atmospheric Air is com- 
 posed of nitrogen, oxygen, and a very 
 small proportion of carbonic acid gas. 
 Air once breathed has lost the chief 
 part of its oxygen, and acquired a 
 proportionate increase of carbonic acid 
 gas. Therefore, health requires that 
 we breathe the same air once only. 
 
 The Solid Part of our Bodies is 
 continually wasting, and requires to be 
 repaired by fresh substances. There- 
 fore, food, which is to repair the loss, 
 should be taken with due regard to the 
 exercise and waste of the body. 
 
 The Fluid Part of our Bodies 
 also wastes constantly ; there is but 
 one fluid in animals, which is water. 
 Therefore, water only is necessary, 
 and no artifice can produce a better 
 drink. 
 
 The Fluid of our Bodies is to 
 the solid in proportion as nine to one. 
 Therefore, a like proportion should 
 prevail in the total amount of food 
 143 
 
144 
 
 Tou ask! — t'll tet.i. 
 
 taken. 
 
 Light exercises an important 
 INFLUENCE upon the growth and vigor 
 of animals and plants. Therefore, our 
 dwellings should freely admit the solar 
 rays. 
 
 D ROOM POSING ANIMATi AND VEGE- 
 TABLE Substances yield various 
 noxious gases, which enter the lungs 
 and corrupt the blood. Therefore, all 
 impurities should be kept away from 
 our abodes, and every precaution be 
 observed to secure a pure atmosphere. 
 Warmth is essential to all the 
 bodily functions. Therefore, an equal 
 bodily temperature should be main- 
 tained by exercise, by clothing, or by 
 fire. 
 
 Exercise warms, invigorates, 
 and purifies the body ; clothing pre- 
 serves the warmth the body generates ; 
 fire imparts warmth externally. There- 
 fore, to obtain and preserve warmth, 
 exercise and clothing are preferable to 
 fire. 
 
 FiRB consumes the Oxygen of 
 the air, and produces noxious gases. 
 Therefore, the air is less pure in the 
 presence of candles, gas, or coal fire, 
 than otherwise, and the deterioration 
 should be repaired by increased ven- 
 'tilation. 
 
 The Skin is a highly-organized 
 Membrane, full of minute pores, cells, 
 bloodvessels, and nerves. It imbibes 
 moisture or throws it off, according to 
 the state of the atmosphere and the 
 temperature of the body. It alec 
 "breathes," as do the lungs (though 
 less actively). All the internal organs 
 sympathize with the skin. Therefore, 
 it should be repeatedly cleansed. 
 
 Late Hours and Anxious Pur- 
 suits exhaust the nervous system, and 
 produce disease and premature death. 
 Therefore, the hours of labor and study 
 ebould be short. 
 
 Mental and Bodily Exercise 
 are equally essential to the general 
 health and happiness. Therefore, 
 labor and study should succeed each 
 other. 
 
 Man will Live most Healthily 
 upon simple solids and fluids, of which 
 a sufficient but temperate quantity 
 
 should be taken. Therefore, over-in- 
 dulgence in strong drinks, tobacco, 
 snufF, opium, and all mere indulgences, 
 should be avoided. 
 
 Sudden Alternations of Heat 
 AND Cold are dangerous (especially 
 to the young and the aged). Therefore, 
 clothing, in quantity and quality, 
 should be adapted to the alternations 
 of night and day, and of the seasons. 
 And therefore, also, drinking cold water 
 when the body is hot, and hot tea and 
 soups when cold, are productive of 
 many evils. 
 
 Moderation in eating and drink- 
 ing, short hours of labor and study, 
 regularity in exercise, recreation, and 
 rest, cleanliness, equanimity of temper 
 and equality of temperature, — these 
 are the great essentials to that which 
 surpasses all wealth, — health of mind 
 and body. 
 
 BATHING-.— If to preserve health 
 be to save medical expenses, without 
 even reckoning upon time and comfort, 
 there is no part of the household 
 arrangement so important to the 
 domestic economist as cheap conve- 
 nience for personal ablution. For this 
 purpose baths upon a large and expen- 
 sive scale are by no means necessary ; 
 but though temporary or tin baths 
 may be extremely useful upon press- 
 ing occasions, it will be found to be 
 finally as cheap, and much more 
 readily convenient, to have a perma- 
 nent bath constructed, which may be 
 done in any dwelling-house of moder- 
 ate size, without interfering with other 
 general purposes. As the object of 
 these remarks is not to present essays, 
 but merely useful economic hints, it is 
 unnecessary to expatiate upon the 
 architectural arrangement of the bath, 
 or, more properly speaking, the bath- 
 ing-place, which may be fitted up for 
 the most retired establishment, differ- 
 ing in size or shape agreeably to the 
 spare room that may be appropriated 
 to it, and serving to exercise both the 
 fancy and the judgment in its prepara- 
 tion. Nor is it particularly necessary 
 to notice the salubrious eflfects resulting 
 from the bath, beyond the two points 
 
RULES FOR THE PRESERVATION OF HEALTH. 145 
 
 of its being so conducive to both 
 health and cleanliness, in keeping up 
 a free circulation of the blood, without 
 any violent muscular exertion, thereby 
 really affording a saving of strength, 
 and producing its effects without any ex- 
 pense either to the body or to the purse. 
 
 Whoever fits up a Bath in a 
 house already built must be guided by 
 circumstances ; but it will always be 
 proper to place it as near the kitchen 
 fireplace as possible, because from 
 thence it may be heated, or at least 
 have its temperature preserved, by 
 means of hot air through tubes, or by 
 steam prepared by the culinary fire- 
 place, without interfering with ita 
 ordinary uses. 
 
 Temperature of Baths. — From 
 50° to 75° of Fahrenheit is called a cold 
 bath ; from 75° to 85° a temperate batb ; 
 from 85° to 95° a tepid bath ; from 95° 
 to 98° (which is the heat of the surface 
 of the body) is called a warm bath ; 
 from 98° to 105° is a hot bath. 
 
 CLEANLINESS.— The want of 
 cleanliness is a fault which admits of 
 no excuse. Where water can be had 
 for nothing, it is surely in the power 
 of every person to be clean. 
 
 The Discharge from our Bod- 
 ies by perspiration renders frequent 
 changes of apparel necessary. 
 
 Change of Apparel greatly pro- 
 motes the secretion from the skin, so 
 necessary to health. 
 
 When that Matter which ought 
 to be carried off by perspiration is 
 either retained in the body or reab- 
 sorbed in dirty clothes, it is apt to 
 occasion fevers and other diseases. 
 
 Most Diseases of the Skin pro- 
 ceed from want of cleanliness. These 
 indeed may be caught by infection, 
 but they will seldom continue long 
 where cleanliness prevails. 
 
 To the Same Cause must we im- 
 pute the various kinds of vermin that 
 infest the human body, houses, etc. 
 These may generally be banished by 
 cleanliness alone. 
 
 Perhaps the intention of nature, 
 in permitting such vermin to annoy 
 mankind, ig to induce them to the prac- 
 10 
 
 tice of this virtue. 
 
 One Common Cause of putrid and 
 malignant fevers is the want of clean- 
 liness. 
 
 These Fevers commonly begin 
 among the inhabitants of close, dirty 
 houses, who breathe bad air, take little 
 exercise, eat unwholesome food, and 
 wear dirty clothes. There the infection 
 is generally hatched, which spreads far 
 and wide, to the destruction of many. 
 Hence cleanliness may be considered 
 as an object of public attention. It is 
 not sufficient that I be clean myself, 
 while the want of it in my neighbor 
 affects my health as well as his own. 
 
 If Dirty People cannot be re- 
 moved as a common nuisance, they 
 ought at least to be avoided as infec 
 tious. All who regard their health 
 should keep at a distance, even from 
 their habitations. In places where 
 great numbers of people are collected, 
 cleanliness becomes of the utmost im- 
 portance. 
 
 It is well known that infectious 
 diseases are caused by tainted air. 
 Everything, therefore, which tends to 
 pollute the air, or spread the infection, 
 ought, with the utmost care, to be 
 avoided. 
 
 For this Reason, in great towns, 
 no filth of any kind should be per- 
 mitted to lie upon the streets. We are 
 sorry to say that the importance of 
 general cleanliness in this respect does 
 by no means seem to be sufficiently 
 understood. 
 
 Influence of Cleanliness. — 
 We have more than once expressed 
 our conviction that the humanizing 
 influence of habits of cleanliness, and 
 of those decent observations which 
 imply self-respect — the best, indeed 
 the only foundation of respect for 
 others — has never been sufficiently 
 acted on. A clean, fresh, and well- 
 ordered house exercises over its in- 
 mates a moral no less than a physical 
 influence, and has a direct tendency to 
 make the members of a family sober, 
 peaceable, and considerate of the feel- 
 ings and happiness of each other ; nor 
 is it difficult to trace a connection be- 
 
146 
 
 YOU ask! — I'll tell! 
 
 tween habitual feelings of this sort and 
 the formation of habits of respect for 
 property, for the laws in general, and 
 even for those higher duties and obli- 
 gations the observance of which no 
 laws can enforce. 
 
 EXERCISE.— Exercise in the open 
 air is of the utmost importance to the 
 human frame, yet how many are in a 
 manner deprived of it by their own 
 want of management of their time. 
 Females with slender means are, for 
 the most part, destined to indoor occu- 
 pations, and have but little time allotted 
 them for taking the air, and that little 
 time is generally sadly encroached 
 upon by the ceremony of dressing to 
 go out. It may appear a simple sug- 
 gestion, but experience only will show 
 how much time might be redeemed by 
 habits of regularity : such as putting 
 the shawls, cloaks, gloves, shoes, rub- 
 bers, etc., etc., or whatever is intended 
 to be worn, in readiness, instead of 
 having to search one drawer, then 
 another, for possibly a glove or collar 
 — wait for shoes being cleaned, etc. — 
 and this when (probably) the out- 
 going persons have to return to their 
 employment at a given time. Where- 
 as, if all were in readiness, the prep- 
 arations might be accomplished in a 
 few minutes, the walk not being cur- 
 tailed by unnecessary delays. 
 
 Three Principal Points in the 
 manner of taking exercise are neces- 
 sary to be attended to : — 1. The kind 
 of exercise. 2. The proper time for 
 exercise. 3. The duration of it. With 
 respect to the kinds of exercise, the 
 various species of it may be divided 
 into active and passive. Among the 
 jSrst, which admit of being consider- 
 ably diversified, may be enumerated 
 walking, running, leaping, swimming, 
 riding, fencing, tlie military exercise, 
 different sorts of athletic games, etc. 
 Among the latter, or passive kinds of 
 exercise, may be comprised riding in a 
 carriage, sailing, friction, swinging, 
 etc. 
 
 Active Exercises are more bene- 
 ficial to youth, to the middle-aged, to 
 the robust in general, and particularly 
 
 to the corpulent and the plethoric. 
 
 Passive Kinds of exercise, on the 
 contrary, are better calculated for chil- 
 dren ; old, dry, and emaciated persons 
 of a delicate and debilitated constitu- 
 tion ; and particularly for the asth- 
 matic and consumptive. 
 
 The Time at which exercise is most 
 f)roper, depends on such a variety of 
 concurrent circumstances, that it does 
 not admit of being regulated by any gen- 
 eral rules, and must therefore be col- 
 lected from the observations made on 
 the effects of air, food, drink, etc. 
 
 With Respect to the Duration 
 OF Exercise, there are other particu- 
 lars, relative to a greater or less de- 
 gree of fatigue attending the diflferent 
 species, and utility of it in certain 
 states of the mind and body, which 
 must determine this consideration as 
 well as the preceding. 
 
 That Exercise is to be pre- 
 ferred which, with a view to brace 
 and strengthen the body, we are most 
 accustomed to. Any unusual one may 
 be attended with a contrary eflfect. 
 
 Exercise should be begun and 
 finished gradually, never abruptly. 
 
 Exercise in the Open Air has 
 many advantages over that used within 
 doors. 
 
 To Continue Exercise until a 
 profuse perspiration or a great degree 
 of weariness takes place, is far from 
 being wholesome. 
 
 In the Forenoon, when the stom- 
 ach is not too much distended, mus- 
 cular motion is both agreeable and 
 healthful ; it strengthens digestion, 
 and heats the body less than with a 
 full stomach ; and a good appetite 
 after it is a proof that it has not been 
 carried to excess. 
 
 But at the same time it should be 
 understood, that it is not advisable to 
 take violent exercise immediately be- 
 fore a meal, as digestion might thereby 
 be retarded. 
 
 Neither should we sit down to a 
 substantial dinner or supper immedi- 
 ately on returning from a fatiguing 
 walk, at a time when the blood is 
 heated, and the body in a state of per- 
 
HYGIENIC. 
 
 147 
 
 spiration from previous exertion, as 
 the worst consequences may arise, 
 especially where cooling dishes, salad, 
 or a glass of cold drink is begun with. 
 
 Exercise is always Hurtful 
 AFTER Meals, from its impeding 
 digestion, by propelling those fluids 
 too much towards the surface of the 
 body which are designed for the solu- 
 tion of the food in the stomach. 
 
 WALKING. —To walk gracefully, 
 the body must be erect, but not stiff, 
 and the head held up in such a posture 
 that the eyes are directed forward. 
 The tendency of untaught walkers is to 
 look toward the ground near the feet ; 
 and some persons appear always as if 
 admiring their shoe-ties. The eyes 
 should not tnus be cast downward, 
 neither should the chest bend forward 
 to throw out the back, making what 
 are termed round shoulders; on the 
 contrary, the whole person must hold 
 itself up, as if not afraid to look the 
 world in the face, and the chest by all 
 means be allowed to expand. At the 
 same time, everything like strutting 
 or pomposity must be carefully 
 avoided. An easy, firm, and erect 
 posture is alone desirable. In walk- 
 ing, it is necessary to bear in mind 
 that the locomotion is to be performed 
 entirely by the legs. Awkward per- 
 sons rock from side to side, helping 
 forward each leg alternately by ad- 
 vancing the haunches. This is not 
 only ungraceful, but fatiguing. Let the 
 legs alone advance, bearing up the 
 body. 
 
 Utility of Singing. — It is asserted, 
 and we believe with some truth, that 
 singing is a corrective of the too 
 common tendency to pulmonic com- 
 plaints. Dr. Rush, an eminent physi- 
 cian, observes on this subject : " The 
 Germans are seldom afflicted with 
 consumption ; and this, I believe, is in 
 part occasioned by the strength which 
 their lungs acquire by exercising them 
 in vocal music — for this constitutes an 
 essential branch of their education. 
 The music-master of an academy has 
 furnished me with a remark still more 
 in favor of this opinion. He informed 
 
 me that he had known several instances 
 of persons who were strongly disposed 
 to consumption, who were restored to 
 health by the exercise of their lungs in 
 singing." 
 
 The Weather and the Blood. — In 
 dry, sultry weather, the heat ought to 
 be counteracted by means of a cooling 
 diet. To this purpose, cucumbers, 
 melons, and juicy fruits are subser- 
 vient. We ought to give the prefer- 
 ence to such alimentary substances as 
 lead to contract the juices which are 
 too much expanded by the heat, and 
 this property is possessed by all acid 
 food and drink. To this class belong 
 all sorts of salad, lemons, oranges, 
 pomegranates, sliced and sprinkled 
 with sugar, for the acid of this fruit 
 is not so apt to derange the stomach 
 as that of lemons ; also cherries and 
 strawberries, curds turned with lemon 
 acid or cream of tartar; cream of 
 tartar dissolved in water ; lemonade, 
 and Rhenish or Moselle wine mixed 
 with water. 
 
 How to Get Sleep. — How to get 
 sleep is to many persons a matter of 
 high importance. Nervous persons, 
 who are troubled with wakefulness 
 and excitability, usually have a strong 
 tendency of blood on the brain, with 
 cold extremities. The pressure of the 
 blood on the brain keeps it in a stimu- 
 lated or wakeful state, and the pulsa- 
 tions in the head are often painful. 
 Let such rise and chafe the body and 
 extremities with a brush or towel, or 
 rub smartly with the hands, to promote 
 circulation, and withdraw the excessive 
 amount of blood from the brain, and 
 they will fall asleep in a few moments. 
 A cold bath, or a sponge bath and rub- 
 bing, or a good run, or a rapid walk in 
 the open air, or going up and down 
 stairs a few times just before retiring, 
 will aid in equalizing circulation and 
 promoting sleep. These rules are sim- 
 ple, and easy of application in castle 
 or cabin, and may minister to the 
 comfort of thousands who would freely 
 expend money for an anodyne to pro- 
 mote " Nature's sweet restorer, balmy 
 sleep ! " 
 
148 
 
 YOU ask! — I'll tell! 
 
 Early Hising. — Dr. Wilson Philip, 
 in his "Treatise on Indigestion," saya: 
 " Although it is of consequence to 
 the debilitated to go early to bed, there 
 are few things more hurtful to them 
 than remaining in it too long. Getting 
 up an hour or two earlier often gives 
 a degree of vigor which nothing else 
 can procure. For those who are not 
 much debilitated, and sleep well, the 
 best rule is to get out of bed soon after 
 waking in the morning. This at first 
 may appear too early, for the debili- 
 tated require more sleep than the 
 healthy ; but rising early will gradu- 
 ally prolong the sleep on the succeed- 
 ing night, till the quantity the patient 
 enjoys is equal to his demand for it 
 Lying late is not only hurtful, by the 
 relaxation it occasions, but also by 
 occupying that part of the day at which 
 exercise is most beneficial." 
 
 APPETITE. — Appetite is fre- 
 quently lost through excessive use of 
 stimulants, food taken too hot, seden- 
 tary occupation, costiveness, liver dis- 
 order, and want of change of air. The 
 first endeavor should be to ascertain 
 and remove the cause. Change of diet 
 and change of air will frequently be 
 found more beneficial than medi- 
 cines. 
 
 TEMPERANCE. — " If," observes 
 a writer, " men lived uniformly in a 
 healthy climate, were possessed of 
 strong and vigorous frames, were de- 
 scended from healthy parents, were 
 educated in a hardy and active man- 
 ner, were possessed of excellent natural 
 dispositions, were placed in comfort- 
 able situations in life, were engaged 
 only in healthy occupations, were hap- 
 pily connected in marriage, and kept 
 their passions in due subjection, there 
 would be little occasion for medical 
 rules." All this is very excellent and 
 desirable ; but, unfortunately for man- 
 kind, unattainable. 
 
 Man must be Something more 
 THAN Man to be able to connect the 
 different links of this harmonious chain 
 — to consolidate this summum bonum 
 of earthly felicity into one uninter- 
 rupted whole ; for, independent of all 
 
 regularity or irregularity of diet, pas- 
 sions, and other sublunary circum- 
 stances, contingencies, and connections, 
 relative or absolute, thousands are 
 visited by diseases and precipitated 
 into the grave, independent of accident, 
 to whom no particular vice could 
 attach, and with whom the appetite 
 never overstepped the boundaries of 
 temperance. Do we not hear almost 
 daily of instances of men living near 
 to and even upwards of a century ? 
 We cannot account for this either ; 
 because of such men we know but 
 few who have lived otherwise thau 
 the world around them ; and we have 
 known many who have lived in 
 habitual intemperance for forty or fifty 
 years, without interruption, and with 
 little apparent inconvenience. 
 
 The Assertion has been made 
 by those who have attained a great age 
 (Parr, and Henry Jenkins, for in- 
 stance), that they adopted no particu- 
 lar arts for the preservation of their 
 health; consequently, it might be in- 
 ferred that the duration of life has no 
 dependence on manners or customs, or 
 the qualities of particular food. This, 
 however, is an error of no common 
 magnitude. 
 
 Peasants, Laborers, and other 
 Hard-working People, more espe- 
 cially those whose occupations require 
 them to be much in the open air, may 
 be considered as following a regular 
 system of moderation ; and hence the 
 higher degree of health which prevails 
 among them and their families. They 
 also observe rules ; and those which it 
 is said were recommended by old Parr 
 are remarkable for good sense ; namely, 
 " Keep your head cool by temperance, 
 your feet warm by exercise ; rise early, 
 and go soon to bed ; and if you are in- 
 clined to get fat, keep your eyes open 
 and your mouth shut," — in othei 
 words, sleep moderately, and be ab- 
 stemious in diet; — excellent admoni- 
 tions, more especially to those inclined 
 to corpulency. 
 
 The Advantages to be Derived 
 FROM A Regular Mode of Living, 
 with a view to the preservation of 
 
HYGIENIC. 
 
 149 
 
 health and life, are nowhere better ex- 
 emplified than in the precepts and 
 practice of Plutarch, whose rules for 
 this purpose are excellent; and by ob- 
 serving them himself, he maintained 
 his bodily strength and mental facul- 
 ties unimpaired to a very advanced 
 age. tralen is a still stronger proof 
 of the advantages of a regular plan, 
 by means of which he reached the great 
 age of one hundred and forty years, 
 without having ever experienced dis- 
 ease. His advice to • the readers of 
 his "Treatise on Health" is as fol- 
 lows: — "I beseech all persons who 
 shall read this work not to degrade 
 themselves to a level with the brutes, or 
 the rabble, by gratifying their sloth, or 
 by eating and drinking promiscuously 
 whatever pleases their palates, or by 
 indulging tlieir appetites of every kind. 
 But whether they understand physic or 
 not, let them consult their reason, and 
 observe what agrees, and what does not 
 agree with them, that, like wise men, 
 they may adhere to the use of such 
 things as conduce to their health, and 
 forbear everything which, by their 
 own experience, they find to do them 
 hurt : and let them be assured that, by 
 a diligent observation and practice of 
 this rule, they may enjoy a good share 
 of health, and seldom stand in need 
 of physic or physicians." 
 
 Health in Youth. — Late hours, 
 irregular habits, and want of attention 
 to diet, are common errors with most 
 young men, and these gradually, but 
 at first imperceptibly, undermine the 
 health, and lay the foundation for va- 
 rious forms of disease in after life. It 
 is a very difficult thing to make young 
 persons comprehend this. They fre- 
 quently sit up as late as twelve, one, 
 or two o'clock, without experiencing 
 any ill effects ; they go without a meal 
 to-day, and to-morrow eat to repletion, 
 with only temporary inconvenience. 
 One night they will sleep three or four 
 hours, and the next nine or ten ; or 
 one night, in their eagerness to get 
 away into some agreeable company, 
 they will take no food at all, and the 
 next, perhaps, will eat a .hearty sup- 
 
 per, and go to bed upon it. These, 
 with various other irregularities, are 
 common to the majority of young men, 
 and are, as just stated, the cause of 
 much bad health in mature life. In- 
 deed, nearly all the shattered constitu- 
 tions with which too many are cursed, 
 are the result of a disregard to the 
 plainest precepts of health in early life. 
 Sleeping Together. — The' laws 
 of life, says : More quarrels arise be- 
 tween brothers, between sisters, be- 
 tween hired girls, between school girls, 
 between clerks in stores, between ap- 
 prentices in mechanic shops, between 
 hired men, between husbands and 
 wives, owing to electrical changes 
 through which their nervous systems go 
 by lodging together night after night 
 under the same bedclothes, than by any 
 other disturbing cause. There is nf)th- 
 ing that will so derange the nervous 
 system of a person who is eliminative 
 in nervous force. The absorber will 
 go to sleep and rest all night, while 
 the eliminator will be tumbling and 
 tossing, restless and nervous, and wake 
 in the morning, fretful, peevish, fault- 
 finding, and discouraged. No two per- 
 sons, no matter who they are, should 
 habitually sleep together. One will 
 thrive and the other will lose. This 
 is the law, and in married life it is 
 defied almost universally. 
 
 Disinfecting Liquid. — In a wine 
 bottle of cola water, dissolve two 
 ounces acetate of lead (sugar of lead), 
 and then add two (fluid) ounces of 
 strong nitric acid (aquafortis). Shake 
 the mixture, and it will be ready for 
 use. A very small quantity of the 
 liquid, in its strongest form, should be 
 used for cleansing all kinds of cham- 
 ber utensils. For removing offensive 
 odors, clean cloths thoroughly moist- 
 ened with the liquid, diluted with eight 
 or ten parts of water, should be sus- 
 pended at various parts of the roSm. 
 In this case the oftensive and delete- 
 rious gas-es are neutralized by chemical 
 action. J'umigation in the usual way 
 is only the substitution of one odor 
 for another. In using the above, or 
 any other disinfectant, let it never be 
 
150 
 
 YOU ask! — I'll, tell! 
 
 forgotten that fresh air, and plenty of 
 it, is cheaper and more effective than 
 any other material. 
 
 Disinfecting Fumigation. — Com- 
 mon salt, three ounces ; black man- 
 ganese, oil of vitriol, of each one 
 ounce ; water, two ounces ; carried in 
 a cup through the apartments of the 
 sick ; or the apartments intended to be 
 fumigated, where sickness has been, 
 may be shut up for an hour or two, 
 and then opened. 
 
 Coffee a Disinfectant. — Numerous 
 experiments with roasted coffee prove 
 that it is the most powerful means, not 
 only of rendering animal and vege- 
 table effluvia innocuous, but of actu- 
 ally destroying them. A room iv 
 which meat in an advanced degree of 
 decomposition had been kept for some 
 time, was instantly deprived of all 
 smell on an open coffee-roaster being 
 carried through it, containing a pound 
 of coflfee newly roasted. In another 
 room, exposed to the effluvium occa- 
 sioned by the clearing out of the ma- 
 nure-pit, so that sulphuretted hydrogen 
 and ammonia in great quantities could 
 be chemically detected, the stench was 
 completely removed in half a minute, 
 on the employment of three ounces of 
 fresh-roasted coffee, while the other 
 parts of the house were permanently 
 cleared of the same smell by being 
 simply traversed with the coffee- 
 roaster, although the cleansing of the 
 pit continued for several hours after. 
 The best mode of using the coffee as a 
 disinfectant is to dry the raw bean, 
 pound it in a mortar, and then roast 
 the powder on a moderately heated 
 iron plate, until it assumes a dark 
 brown tint, when it is fit for use. Then 
 sprinkle it in sinks or cesspools, or lay 
 it on a plate in the room which you 
 wish to have purified. Coffee acid or 
 coffee oil acts more readily in minute 
 quantities. 
 
 Charcoal as a Disinfectant. — The 
 great efficacy of wood and animal 
 charcoal in absorbing effluvia, and the 
 greater number of gases and vapors, 
 has long been known. 
 
 Charcoal powder has also, during 
 
 many centuries, been advantageously 
 employed as a filter for putrid water, 
 the object in view being to deprive 
 the water of numerous organic in> 
 purities diffused through it, which 
 exert injurious effects on the animal 
 economy. 
 
 It is somewhat remarkable that the 
 very obvious application of a perfectly 
 similar operation to the still rarer 
 fluid in which we live — namely, the 
 air, which not unfrequently contains 
 even more noxious organic impurities 
 floating in it than those present in 
 water — should have for so long a 
 period been so unaccountably over- 
 looked. 
 
 Charcoal not only absorbs effluvia 
 and gaseous bodies, but especially, 
 when in contact \ ith atmospheric air, 
 oxidizes and destroys many of the 
 easily alterable ones, by resolving 
 them into the simplest combinations 
 they are capable of forming, which are 
 chiefly water and carbonic acid. 
 
 It is on this oxidizing property of 
 charcoal, as well as on its absorbent 
 power, that its efficacy as a deodor- 
 izing and disinfecting agent chiefly 
 depends. 
 
 Effluvia and miasmata are usually 
 regarded as highly organized, nitroge- 
 nous, easily alterable bodies. Whert 
 these are absorbed by charcoal, they 
 come in contact with highly con- 
 densed oxygen gas, which exist* 
 within the pores of all charcoal which 
 has been exposed to the air, even for a 
 few minutes ; in this way they are 
 oxidized and destroyed. 
 
 Drinking and Head Protection, 
 in Warm Weather. — Green leaves 
 placed in the hat is very beneficial, but 
 still more necessary is it to protect the 
 eyes from the rays or reflection of the 
 rays of the sun. It is very probable that 
 the affection of the brain called "sun- 
 stroke " is caused by the sun reaching 
 the brain through the eyes rather than 
 from the top of the head. 
 
 Those who have a strong desire ta 
 drink cold water in great quantities ia 
 summer should take the twig of a birch,, 
 or elm, or other tree having a pleasant 
 
HYGIENIC. 
 
 151 
 
 taste, cut it in short pieces, and place 
 one in the mouth, changing it occa- 
 sionally ; this will to a great extent pre- 
 vent the desire to drink. Another plan 
 is to frequently wet the pulse (the 
 wrists) with cold water ; this will not 
 only prevent thirst, but will be found 
 very refreshing when wilting in the 
 dog-days. 
 
 Ground ginger or Cayenne pepper, a 
 little of it put into ice water, will pre- 
 vent much of its injurious effects. 
 
 The Turn of Life. — Between the 
 years of forty and sixty, a man who 
 has properly regulated himself may be 
 considered in the prime of life. His 
 matured strength of constitution ren- 
 ders him almost impervious to the 
 attacks of disease, and experience has 
 given soundness to his judgment. His 
 mind is resolute, firm, and equal ; 
 all his functions are in the highest 
 order. He assumes mastery over busi- 
 ness, builds up a competence on the 
 foundation he has formed in early man- 
 hood, and passes through a period of 
 life attended by many gratifications. 
 Having gone a year or two past sixty, 
 he arrives at a standstill. But athwart 
 this is a viaduct, called the " Turn of 
 Life," which is a turn either into a pro- 
 longed walk or into the grave. The 
 system and powers, having reached 
 their utmost expansion, now begin to 
 either close in like flowers at sunset, or 
 break down at once. One injudicious 
 stimulant, a single excitement, may 
 force it beyond its strength ; while a 
 careful supply of props, and the with- 
 drawal of all that tends to force a plant, 
 will sustain it in beauty and vigor un- 
 til night has entirely set in. 
 
 To Keep Cool in Hot Weather. — 
 Keep a clean conscience as well as clean 
 body and clean clothing, and don't get 
 excited. If uncomfortably warm at any 
 time, immerse the hands, or feet, or 
 both, in cold water for a short time, or 
 let a stream of cold water run upon the 
 wrists and ankles. This will cool the 
 whole bodv in a short time. 
 
 VENTILATION. — The great im- 
 portance of ventilation in our sitting 
 and sleeping rooms, in our schools and 
 
 public halls, is not suflSciently appre- 
 ciated. It was well set forth in a lec- 
 ture by a Cleveland professor. It is 
 startling to learn the amount of car- 
 bonic acid emitted from the lungs of 
 one person, or from a single gas-burner 
 — enough to poison the whole atmos- 
 phere of a good-sized room in a very 
 brief period of time. How many per- 
 sons think that winter temperature de- 
 mands the exclusion of fresh air to make 
 their apartments warm and comfortable, 
 when the fact that in the cold season 
 we consume more oxygen, and conse- 
 quently exhale a greater quantity of 
 the poisonous carbonic acid gas, should 
 lead to a directly opposite course. A 
 bed-room in winter requires more ven- 
 tilation than in summer, and the non- 
 observance of this fact will readily 
 account for the awful diseases to which 
 frail humanity is subject. 
 
 We wonder if many of our readers; 
 are aware of the poisonous exhalations 
 incident to a congregation of their 
 " fellow citizens," in ball - rooms, 
 churches, and lecture-halls. If they 
 have not fully considered the vast im- 
 portance of thorough ventilation, let 
 them take these undeniable facts home 
 to their serious thoughts. A person 
 in health has eighteen breathings per 
 minute, and thirty-five hogsheads of 
 air pass through the lungs in twenty- 
 four hours. Of this, from three to 
 five per cent., or about two and a half 
 hogsheads, is exhaled as carbonic acid 
 gas ; and thus one person would 
 render two or three hogsheads of air 
 unfit for breathing again. Let every 
 person anxious for the preservation 
 of his health take care that the win- 
 dows of the dormitories are dropped a 
 little, even during the winter nights. 
 There is far less danger of taking cold 
 than there is of inhaling the noxious 
 atmosphere, which saps the health, 
 undermines the constitution, and em- 
 bitters life v.fith suffering and disease 
 that might have been avoided. 
 
 The Power of Hearty Laughter.. 
 — The New Haven Palladium is respon- 
 sible for the following : — " The follow- 
 ing incident comes to us thoroughly 
 
/52 
 
 YOU ask! — I'll tell! 
 
 authenticated, although we are not at 
 Rberty to publish any names : A short 
 time since, two individuals in this city 
 were lying in one room very sick, one 
 with brain fever, the other with an 
 aggravated case of mumps. They 
 were so low that watchers were needed 
 every night, and it was thought doubt- 
 ful if the one sick of fever recovered. 
 A gentleman was engaged to watch 
 one night, his duty being to wake 
 the nurse whenever it became neces- 
 sary to take the medicine. In the 
 course of the night both watcher and 
 nurse fell asleep. The man with the 
 mumps lay watching the clock, and 
 saw that it was time to give the fever 
 patient his potion. He was unable to 
 speak aloud, or to move any portion 
 of his body except his arms ; but, 
 seizing a pillow, he managed to strike 
 the watcher in the face with it. Thus 
 suddenly awakened, the watcher sprang 
 from his seat, falling to the floor and 
 awakening both the nurse and fever 
 patient. The incident struck both the 
 sick men as very ludicrous, and they 
 laughed most heartily at it for fifteen 
 or twenty minutes. When the doctor 
 came in the morning, he found his 
 patients vastly improved — said he had 
 never known so sudden a turn for the 
 better ; and they are now both out and 
 well. Who says laughter is not the best 
 of medicine? " 
 
 The Effects of Marriag^e with 
 Blood Relations. — The consequences 
 of intermarriage have been the subject 
 of much declamation and but little 
 sober inquiry. Evils of every kind have 
 been depicted by some and totally de- 
 nied by others. Those who denounce 
 and those who favor within limits the 
 practice of intermarriage are both de- 
 void of any large scries of observation, 
 or of any perfectly conclusive chain of 
 argument. But it must be said that 
 the balanc* of facts is in favor of the 
 former. 
 
 Although marriage with a relation 
 may not, and often does not, show any 
 evil results, yet it is a question if some 
 evil may not arise to their descendants 
 after two or three generations. (In 
 
 the same way that children are afflicted 
 with scrofula, whose parents had no 
 taint of the disease, but whose ances- 
 tors two or three generations back had 
 been troubled with syphilis.) It is 
 generally admitted that if inter- 
 marriage is frequent among relations 
 the offspring of such marriages are 
 less healthy and robust, more liable to 
 weakness of sight and blindness, and 
 a much larger proportion than the 
 average are idiots. Dr. Liebreich, in 
 citing a case, says the afflicted person's 
 father had married a cousin of his, by 
 whom he had thirteen children ; two 
 of these died early, two became blind 
 owing to pigmentary retinitis, and a 
 fifth was both blind and afflicted with 
 idiocy. One of his sisters married a 
 cousin, and she had an idiot am.)n<: 
 her children. 
 
 Teeth Set on Edge. — All acid foods 
 drinks, medicines, and tooth washes and 
 powders are very injurious to the teeth. 
 If a tooth is put in cidef,vinegar, lemon- 
 juice, or tartaric acid, in a few hours 
 the enamel will be completely de- 
 stroyed, so that it can be removed by 
 the finger nail as if it were chalk. Most 
 people have experienced what is com- 
 monly called teeth set on edge. The 
 explanation of it is, the acid of the fruit 
 that has been eaten has so far softened 
 the enamel of the tooth that the least 
 pressure is felt by the exceedingly 
 small nerves which pervade tiie thin 
 membrane which connects the enamel 
 and the bony part of the tooth. Such 
 an effect cannot be produced without 
 injuring the enamel. True, it will be- 
 come hard again, when the acid ha.s 
 been removed by the fluids of the 
 mouth, just as an egg-shell that has 
 i)een softened in this way becomes hard 
 again by being put in the water. When 
 the effect of sour fruit on the teeth sub- 
 sides, they feel as well as ever, but they 
 are not as well. And the oftener it is 
 repeated, the sooner the disastrous con- 
 sequences will be manifested. 
 
 Effect of Tobacco upon Pulsation. 
 — Dr. A. Smith states that tobacco- 
 smoking increases the rate of pulsation 
 in some persons and decreases it in 
 
HYGIENIC. 
 
 153 
 
 others, hence there is a diversity in the 
 action of tobacco upon different consti- 
 tutions. He experimented with to- 
 bacco upon Dr. Dale, at Scarborough, 
 and found that the effect of tobacco 
 upon him was as follows : — During the 
 first six minutes of smoking there was 
 only an increase in the beat of his pulse 
 of four beats per second, but after that 
 there was a steady increase, and after 
 imoking twenty-one minutes the beats 
 Bcreased to thirty-seven and a half per 
 minute. After smoking had ceased, 
 the pulsations rapidly decreased. Dr. 
 Smith states that tobacco-smoking acts 
 as a stimulant like alcohol upon those 
 perso-is whose prise is excited. When 
 the body is of full habit, the use of to- 
 bacco, he believes, leads to disturbed 
 sleep, and in some cases may end in 
 apoplexy. 
 
 Special Rules for the Preven- 
 tion of Cholera. — 1. We urge the 
 necessity, in all cases of Cholera, of 
 an instant recourse to medical aid, 
 and also under every form and va- 
 riety of indisposition; for all dis- 
 orders are found to merge in the dom- 
 inant disease. 
 
 2. Let immediate Relief be 
 sought under disorder of the bowels 
 especially, however slight. The inva- 
 sion of Cholera may thus be readily 
 prevented. 
 
 3. Let every Impukity, animal 
 and vegetable, be quickly removed to 
 a distance from the habitation, such as 
 slaughter-houses, pig-sties, cesspools, 
 necessaries, and all other domestic 
 nuisances. 
 
 4. Let all Uncovered Drains be 
 carefully and frequently cleansed. 
 
 5. Let the Grounds in and around 
 the habitation be drained, so as effec- 
 tually to carry off moisture of every 
 kind. 
 
 6. Let all Partitions be removed 
 from within and without habitations, 
 which unnecessarily impede ventila- 
 tion. 
 
 7. Let every Room be daily thrown 
 open for the admission of fresh air. 
 This should be done about noon, when 
 the atmosphere is most likely to be 
 
 dry. 
 
 8. Let Dry Scrubbing be used in 
 domestic cleansing in place of water 
 cleansing. 
 
 9. Let excessive Fatigue, and 
 exposure to damp and cold, especially 
 during the night, be avoided. 
 
 10. Let the Use of cold drinks 
 and acid liquors, especially under fa- 
 tigue, be avoided, or when the body Lj 
 heated. 
 
 11. Let the Use of cold acid fruits 
 and vegetables be avoided. 
 
 12. Let Excess in the use of ardent 
 and fermented liquors and tobacco be 
 avoided. 
 
 13. Let a Poor Diet, and the use 
 of impure water in cooking, or for 
 drinking, be avoided. 
 
 14. Let the Wearing of wet and 
 insufficient clothes be avoided. 
 
 15. Let a Flannel or woollen belt 
 be worn round the belly. 
 
 16. Let Personal Cleanliness be 
 carefully observed. 
 
 17. Let every Cause tending to 
 depress the moral and physical ener- 
 gies be carefully avoided. Let expos- 
 ure to extremes of heat and cold be 
 avoided. 
 
 18. Let Crowding of persons 
 within houses and apartments be 
 avoided. 
 
 19. Let Sleeping in low or damp 
 rooms be avoided. 
 
 20. Let Fires be kept up during 
 the night in sleeping or adjoining 
 apartments, the night being the period 
 of most danger from attack, especially 
 under exposure to cold or damp. 
 
 21. Let all Bedding and clothing 
 be daily exposed during winter and 
 spring to the fire, and in summer to the 
 heat of the sun. 
 
 22. Let the Dead be buried in 
 places remote from the habitations of 
 the living. By the timely adoption of 
 simple means such as these, Cholera, 
 or other epidemic, will be made to lose 
 its venom. 
 
 Cautions for the Prevention of 
 Accidents. — The following regula- 
 tions should be engraved on the 
 memory of all : 
 
154 
 
 YOU ASK 
 
 I ' L I. 
 
 ;li. 
 
 As many sudden deaths come by 
 water, particular caution is therefore 
 necessary in its vicinity. 
 
 Staud'not near a tree, or any leaden 
 spout, iron gate, or palisade, in times 
 of lightning. 
 
 Keep loaded guns in safe places, and 
 never imitate firing a gun in jest. 
 
 Never sleep near charcoal ; if drowsy 
 at any work where charcoal fires are 
 used, take the fresh air. 
 
 Carefully rope trees before they are 
 cut down, that when they fall they 
 may do no injury. 
 
 When benumbed by cold beware of 
 sleeping out of doors ; rub yourself, 
 if you have it in your power, with 
 snow, aud do not hastily approach the 
 fire. 
 
 Beware of damps. 
 
 Air vaults, by letting them remain 
 open some time before you enter, or 
 scattering powdered lime in them. 
 Where a lighted candle will not burn, 
 animal life cannot exist ; it will be 
 an excellent caution, therefore, before 
 entering damp and confined places, to 
 try this simple experiment. 
 
 Never leave saddle or draught horses, 
 white in use, by themselves; nor go 
 immediately behind a led horse, as he 
 is apt to kick. 
 
 Do not ride on footways. 
 
 Be wary of children, whether they 
 are up or in bed; and particularly 
 when they are near the fire, an element 
 with which they are very apt to amuse 
 themselves. 
 
 Leave nothing poisonous open or 
 accessible ; and never omit to write 
 the word " Poison " in large letters 
 upon it, wherever it may be placed. 
 
 In walking the streets keep out of 
 the line of the cellars, and never look 
 one way and walk another. 
 
 Never throw pieces of orange-peel, 
 or broken glass bottles, into the streets. 
 
 Never meddle with gunpowder by 
 candle-light. 
 
 In trimming a lamp with naphtha, 
 never fill it. Leave space for the spirit 
 to expand with warmth. 
 
 Never quit a room leaving the poker 
 in the fire. 
 
 When the brass rod of the stair- 
 carpet becomes loose, fasten it imme- 
 diately. 
 
 In opening effervescing drinks, such 
 as soda water, hold the cork in your 
 hand. 
 
 Quit your house with care on a 
 frosty morning. 
 
 Have your horses shoes roughed 
 directly there are indications of frost. 
 
 Keep lucifer matches in their cases, 
 and never let them be strewed about. 
 
 Accidents in Carriages. — It is 
 safer, as a general rule, to keep your 
 place than to jump out. Getting out 
 over the back, provided you can hold 
 on a little while, and run, is safer than 
 springing from the side. But it is best 
 to keep your place, and hold fast. In ac- 
 cidents people act not so much from 
 reason as from excitement : but good 
 rules, firmly impressed upon the mind, 
 generally rise uppermost, even in the 
 midst of fear. 
 
 Life Belts. — An excellent and cheap 
 life belt, for persons proceeding to sea, 
 bathing in dangerous places, or learn- 
 ing to swim, may be thus made : — 
 Take a yard and three-quarters of 
 strong jean, double, and divide it 
 into nine compartments. Let there 
 be a space of two inches after each 
 third compartment. Fill the com- 
 partments with very fine cuttings of 
 cork, which may be made by cutting 
 up old corks, or (still better) pur- 
 chased at the corkcutter's. Work eye- 
 let holes at the bottom of each com- 
 partment, to let the water drain out. 
 Attach a neck-band and waist-strings 
 of stout boot-web, and sew them on 
 strongly. 
 
 Another. — Cut open an old boa, 
 or victorine, and line it with fine cork- 
 cuttings instead of wool. For ladies 
 going to sea these are excellent, as 
 they may be worn in stormy weather, 
 without giving appearance of alarm 
 in danger. They may be fastened to 
 the body by ribbons or tapes, of the 
 color of the fur. Gentlemen's waist- 
 coats may be lined the same way. 
 
 Charcoal Fumes. — The usual rem- 
 edies for persons overcome with the 
 
PREVENTION OF ACCIDENTS. 
 
 155 
 
 fumes of charcoal in a close apart- 
 ment are, to throw cold water on the 
 head, and to bleed immediately ; also 
 apply mustard or hartshorn to the 
 soles of the feet. 
 
 Cautions in Visiting the Sick. — 
 Do not visit the sick when you are fa- 
 tigued, or when in a state of perspira- 
 tion, or with the stomach empty — for 
 in such conditions you are liable to 
 take the infection. When the disease 
 is very contagious, place yourself at 
 the side of the patient which is nearest 
 to the window. Do not enter the room 
 the first thing in the morning, before 
 it has been aired ; and when you come 
 away, take some food, change your 
 clothing immediately, and expose the 
 latter to the air for some days. To- 
 bacco smoke is a preventive of malaria. 
 Children and Cutlery. — Serious 
 accidents having occurred to babies 
 through their catching hold of the 
 blades of sharp instruments, the fol- 
 lowing hint will be useful : — If a child 
 lay hold of a knife or razor, do not try 
 to pull it away, or to force open the 
 hand; but, holding the child's hand 
 that is empty, offer to its other hand 
 anything nice or pretty, and it will 
 immediately open the hand, and let 
 the dangerous instrument fall. 
 
 Prevention of Fires. — The follow- 
 ing simple suggestions are worthy of 
 observation: Add one ounce of alum 
 to the last water used to rinse chil- 
 dren's dresses, and they will be ren- 
 dered uninflammable, or so slightly 
 combustible that they would take fire 
 very slowly, if at all, and would not 
 flame. This is a simple precaution, 
 which may be adopted in families of 
 children. Bed curtains, and linen in 
 general, may also be treated in the 
 same way. Since the occurrence of 
 many lamentable deaths by fire, arising 
 partly from the fashion of wearing 
 crinoline, the tungstate of soda has 
 been recommended for the purpose of 
 rendering any article of female dress 
 incombustible. A patent starch is also 
 sold, with which the tungstate of soda 
 is incorporated. The starch should be 
 used whenever it can be procured ; and 
 
 any chemist will intimate to the pur- 
 chaser the manner in which the tung- 
 state of soda should be employed. 
 
 Precautions in Case of Fire.— The 
 following precautions should be im- 
 pressed upon the memory of all our 
 readers : 
 
 Should a fire break out, send oiF to 
 the nearest engine or police station. 
 
 Fill Buckets with Water, carry 
 them as near the fire as possible, dip a 
 mop into the water, and throw it in 
 showers on the fire, until assistance 
 arrives. 
 
 If a Fire is violent, wet a blanket, 
 and throw it on the part which is in 
 flames. 
 
 Should a Fire break out in the 
 Kitchen Chimney, or any other, a 
 wetted blanket should be nailed to the ' 
 upper ends of the mantlepiece, so as to 
 cover the opening entirely ; the fire will 
 then go out of itself : for this purpose two 
 knobs should be permanently fixed in 
 the upper ends of the mantlepiece, on 
 which the blanket may be hitched. 
 
 Should the bed or window curtains 
 be on fire, lay hold of any woollen gar- 
 ment, and beat it on the flames until 
 extinguished. 
 
 Avoid leaving the Window or 
 Door open in the room where the fire 
 has broken out, as the current of air 
 increases the force of the fire. 
 
 Should the Staircase be burn- 
 ing, so as to cut off all communication, 
 endeavor to escape by means of a trap- 
 door in the roof, a ladder leading to 
 which should always be at hand. 
 
 Avoid Hurry and Confusion; no 
 person except a fireman, friend, or 
 neighbor should be admitted. 
 
 If a Lady's Dress takes Fire, she 
 should endeavor to roll herself in a rug, 
 carpet, or the first woollen garment she 
 meets with. 
 
 It is a Good Precaution to have 
 always at hand a large piece of baize, to 
 throw over a female whose dress is 
 burning, or to be wetted and thrown 
 over a fire that has recently broken out. 
 
 A Solution of Pearlash in 
 Water, thrown upon a fire, extin- 
 guishes it instantly. The proportion 
 
156 
 
 YOU ask! — I'll tell 
 
 is a quarter of a pound, dissolved in 
 some hot water, and then poured into 
 a bucket of common water. 
 
 It is Recommended to House- 
 holders to have two or three fire- 
 buckets and a carriage-mop with a long 
 handle near at hand ; they will be 
 found essentially useful in case of fire. 
 
 All Householders, but particu- 
 larly hotel, tavern, and inn-keepers, 
 .should exercise a wise precaution by 
 directing that the last person up should 
 perambulate the premises previous to 
 going to rest, to ascertain that all fires 
 are safe and lights extinguished. 
 
 To Extinguish a Fire in the chim- 
 ney, besides any water at hand, throw 
 on it salt, or a handful of flour of sul- 
 phur, as soon as you can obtain it ; 
 keep all the doors and windows tightly 
 shut, and hold before the fireplace a 
 blanket, or some woollen article, to ex- 
 clude the air. 
 
 In Escaping from a Fire, creep or 
 crawl along the room with your face 
 close to the ground. Children should 
 be early taught how ta press out a 
 spark when it happens to reach any 
 part of their dress, and also that run- 
 ning into the air will cause it to blaze 
 immediately. 
 
 Reading in Bed at night should be 
 avoided, as, besides the danger of an 
 accident, it never fails to injure the 
 eyes. 
 
 To Heat a Bed at a moment's notice, 
 throw a little salt into the warming- 
 pan, and suffer it to burn for a minute 
 previous to use. 
 
 FLOWERS and shrubs should be 
 excluded from a bed-chamber. 
 
 SWIMMING. — Every person 
 should endeavor to acquire the power 
 of swimming. The fiict that the ex- 
 ercise is a healthful accompaniment of 
 bathing, and that lives may be saved 
 by it, even when least expected, is a 
 sufiicient argument for the recommen- 
 dation. The art of swimming is, in 
 reality, very easy. The first considera- 
 tion is not to attempt to learn to swim 
 too hastily ; that is to say, you must 
 not expect to succeed in your efforts to 
 swim until you have become accus- 
 
 tomed to the water, and have overcome 
 your repugnance to the coldness and 
 novelty of bathing. Every attempt will 
 fail until you have acquired a certain 
 confidence in the water, and then the 
 diflSculty will soon vanish. 
 
 Dr. Franklin's Advice to Swimmers. 
 
 The only ol>stacl(> to improvement in this neces- 
 sary and life-preserving art is (ear ; and it is only hy 
 overcoming this timidity that you can expect to 
 become a master of the following acqniremeuts. 
 It is very common for novices in the art of swim- 
 ming to make use of corks or bladders to assist 
 in keeping the body above water ; some liave 
 utterly condemned the use of them ; however, they 
 may be of service for supporting the body while 
 one is learning what is called the stroke, or that 
 manner of drawing in and striking out the handa 
 and feet that is necessary to produce progressive 
 motion. But you will be no swimmer till you can 
 place confidence in the power of the water to sup- 
 port you. I would, therefore, advise the acquiring 
 that contidence in tlie first place, especially as I 
 have known several who, by a little practice, neces- 
 sary for that purpose, have insensibly acquired the 
 stroke, taught, iis it were, by nature. The practice 
 I mean is this : choosing a place where the watet 
 deepens gradually, walk coolly into it till it is up 
 to your breast ; then turn round your face to the 
 shore, and throw an egg into the water between 
 you and the shore. It will sink to the bottom, and 
 be easily seen there if the water be clear. It must 
 lie in the water so deep that you cannot reach to 
 take it up but by diving for it. To encourage 
 yourself in order to do this, reflect that your 
 progress will be from deep to shallow water, and 
 that at any time you may, by bringing your legs 
 under you, and standing on the bottom, raise your 
 head far above the water ; then plunge under it 
 with your eyes open, which must be kept o])en on 
 going under, as you cannot open the eyelids for the 
 weight of water above you ; throwing yourself to- 
 wards the egg, and endeavoring by the action of 
 your hands and feet against the water to get for- 
 ward, till within reach of it. In this attempt you 
 will find that the water buoys you up against your 
 inclination; that it is not so easy to sink as you 
 imagine, and that you cannot, but by active foi'ce, 
 get down to the egg. Thus you feel the power of 
 water to support you, and learn to confide in that 
 power, while your endeavors to overcome it, and 
 reach the egg, teach you the manner of acting on 
 the water with your feet and hands, which action 
 is afterwards used in swimming to support your 
 head higher above the water, or to go forward 
 through it. 
 
 I would the more earnestly press you to the 
 trial of this method, because I think I shall satisfy 
 you that your body is lighter than water, and that 
 you might float in it a long time with your mouth 
 free for breathing, if you would put yourself into a 
 proper posture, and would be still, and forbear 
 struggling: yet, till you have obtained this exjieri- 
 meiital confidence in the water, I cannot depend 
 upon your having the necessary presence of mind 
 to recollect the posture, and the directions I gave 
 you relating to it. The surprise may put all out 
 of your mind. 
 
 Thouuh the Legs, .\rm.s, .\nd He.^d of a human 
 body, being solid parts, are specifically soraewliut 
 heavier than fresh water, as the trunk, particularly 
 the upper part, from its hollowuess, is so much 
 
ADVICE TO SWIMMERS. 
 
 157 
 
 Ughter than water, so the whole of the body, taken 
 altogether, is too light to siuk wholly under water, 
 but some part will reuiuin aUove uutil the lungs 
 become filled with water, whicli happens from 
 drawing water to them instead of air, when a per- 
 Bon, in the fright, attempts breathing while ilie 
 mouth and nostrils are under water. 
 
 The Legs and Arms are specipicailt lighter 
 than salt water, and will be sup])orted by it, so 
 that a human body cannot sink in salt water, 
 though the lungs were filled as above, but from the 
 greater specific gravity of the head. Therefore a 
 person throwing himself on his back in salt water, 
 and extending his arms, may easily lie so as to 
 keep his mouth and nostrils free for breathing: 
 and, by a slight motion of his hand, may prevent 
 turning, if he should perceive any tendency to it. 
 
 In Fresh Water, if a man throw himself on 
 HIS Back near the surface, he cannot kng continue 
 in that situation but by proper action of his hands 
 on the water; if he use no such action, the logs 
 and lower part of the body will gradually sink till 
 he come into an upright position, in which he will 
 continue suspended, the hollow of his breast keep- 
 ing the head uppermost. 
 
 But if in this Erect Position the head be kept 
 upright above the shoulders, as when we stand on 
 the ground, the immersion will, by the weight of 
 that part of the head that is out of the water, 
 reach above the mouth and nostrils, perhaps a 
 little above the eyes, so that a man cannot long re- 
 main suspended in water with his head in that 
 position. 
 
 The Body continuinq suspended as before, and 
 upright, if the head be leaned quite back, so 
 that the face look upward, all the back part of the 
 head being under water, and its weight conse- 
 quently, in a great measure, supported by it, the 
 face will remain above water quite free for breath- 
 ing, will rise an inch higher every inspiration, and 
 sink as much every expiration, but never so low as 
 that the water may come over the mouth. 
 
 If, therefore, a Person unacquainted with 
 Swimming, and falling accidentally into the water, 
 could have presence of mind sufficient to avoid 
 struggling and plunging, and to let the body take 
 this natural position, he might continue long safe 
 from drowning, till, perhaps, help should come; 
 for, as to the clothes, their additional weight when 
 immersed is very inconsiderable, the water sup- 
 porting it; though, when he comes out of the 
 water, he will find them very heavy indeed. 
 
 But I WOULD NOT ADVISE ANY ONE TO DEPEND ON 
 
 HAVING THIS PRESENCE OF MiND ou such an Occa- 
 sion, but learn fairly to swim, as I wish all men 
 were taught to do in their youth; they would, on 
 many occasions, be the safer for having that skill: 
 and, on many more, the happier, as free from pain- 
 ful apprehensions of danger, to say nothing of the 
 enjoyment in so delightful and wholesome an 
 exercise. Soldiers particularly should, methinks, 
 all be taught to swim ; it might be of frequent use, 
 either in surprising an enemj' or saving them- 
 selves ; and if I had now boys to educate, I should 
 prefer those schools (other things being equal) 
 where an opportunity was afforded for acquiring 
 BO advantageous an art, which, once learned, is 
 never forgotten. 
 
 I KNOW BY EXPERIENCE, that it is a great com- 
 fort to a swimmer who has a considerable distance 
 to go, to turn himself sometimes on his back, and 
 to vary, in other respects, the means of procuring 
 a progressive motion. 
 
 When he is seized with the Cramp in the leg, 
 the method of driving it away is to give the parts 
 effected a sudden, vigoj-ous, and violent shock ; 
 
 which he may do in the air as he swims on his 
 back. 
 
 Ddeinq the Great Heats in Summer, there is 
 no danger in bathing, however warm he may be, 
 in rivers which have been thoroughly warmed 
 by the sun. But to throw one's self into cold 
 spring water, when the body has been heated by 
 exercise in the sun, is an imprudence which may 
 prove fatal. I once knew an instance of four 
 young men who, having worked at harvest in the 
 heat of the day, with a view of refreshing them- 
 selves, plunged into a spring of cold water; two 
 died upon the spot, a third ne.\t morning, and the 
 fourth recovered with great difficulty. A copious 
 draught of cold water, in similar circumstances, is 
 frequently attended with the same effect in North 
 America. 
 
 The Exercise of Swimming is one of the most 
 HEALTHY and agreeable in the world. After having 
 swum for an hour or two in the evening, one 
 Bleeps coolly the whole night, even during the moot 
 ardent heat of summer. Perhaps the pores bein 
 cleansed, the insensible perspiration increases, 
 and occasions this coolness. It is certain that much 
 swimming is the means of stopping diarrhoea, and 
 even of producing a constipation. With respect 
 to those who do not know how to swim, or who 
 are affected with diarrhoea at a season which does 
 not permit them to use that exercise, a warm bath, 
 by cleansing and purifying the skin, is found very 
 salutary, and often affects a radical cure. I speak 
 from m.y own experience, frequently repeated, and 
 that of others, to whom I have recommended this. 
 
 When I w.\s a Boy, I amused myself one day 
 with flying a paper kite ; and approaching the 
 banks of a lake, which was nearly a mile broad, I 
 tied the string to a stake, and the kite ascended to 
 a very considerable height above the pond, while I 
 was swimming. In a little time, being desirous of 
 amusing myself with my kite, and enjoying at the 
 same time the pleasure of swimming, I returned, 
 and loosening from the stake the string, with the 
 little stick which was fastened to it, went again 
 into the water, where I found that, lying on my 
 back, and holding the stick in my hand, I was 
 drawn along the surface of the water in a very 
 agreeable manner. Having then engaged another 
 boy to carry my clothes round the pond, to a 
 place which I pointed out to him on the other 
 side, I began to cross the pond with my kite, which 
 carried me quite over without the least fatigue, 
 and with the greatest pleasure imaginable. I was 
 only obliged occasionally to halt a little in my 
 course, and resist its progress, when it appeared 
 that by following too quickly, I lowered the kite 
 too much ; by doing which occasionally I made it 
 rise again. I have never since that time practised 
 this singular mode of swimming, and I think it not 
 impossible to cross, in this manner, from Dover to 
 Calais. 
 
 Those who prefer the Aid of 
 Belts will find it very easy and safe to 
 make belts upon the plan explained ; 
 and by gradually reducing the floating 
 power of the belts from day to day, 
 they will gain confidence, and speedily 
 acquire the art of swimming. 
 
 Strength of Men. 
 With a drawing-knife a man 
 
 exerts a force of. ; 100 lbs. 
 
158 
 
 YOU ask! — I'll tell! 
 
 With an auger, both hands 100 lbs. 
 
 "With a screw-driver, one hand.. 84 " 
 
 With a bench-vice handle 72 " 
 
 With a chisel, vertical pressure 72 " 
 
 With a windlass 60 " 
 
 With pincers, compression 60 " 
 
 With a hand-plane 60 " 
 
 With a hand-saw 36 *' 
 
 With a thumb-vice 45 " 
 
 With a brace-bit, revolving 16 lbs. 
 
 Twisting by the thumb and ) 
 
 fingers only with a small >■ 14 " 
 
 screw-driver J 
 
 The strength of 5 men is equivalent 
 
 to 1 animal horse. 
 The strength of 7 J men is equivalent 
 
 to 1 machinery horse-power. 
 
EVERY ONE HIS OWN COOK. 
 
 The Choice op Wholesome Food— Economy in its Selection— Theory 
 AND Practice of Good Cooking. 
 
 Choice of Articles of Food.— 
 
 Nothing is more important in the 
 affairs of housekeeping than the choice 
 of wholesome food. We have been 
 amused by a conundrum, which is as 
 follows : — "A man went to market 
 and bought two fish. When he reached 
 home he found they were the same as 
 when he had bought them ; yet there 
 were three! How was this?" The 
 answer is — "He bought two mack- 
 erel, and one smelt!" Those who 
 envy him his bargain need not care 
 about the following rules ; but to 
 others they will be valuable : 
 
 Mackerel must be perfectly fresh, 
 or it is a very indifferent fish ; it will 
 neither bear carriage, nor being kept 
 many hours out of the water. The 
 firmness of the flesh, and the clearness 
 of the eyes, must be the criterion of 
 fresh mackerel, as they are of all 
 other fish. 
 
 Cod is known to be fresh by the 
 rigidity of the muscles (or flesh) ; the 
 redness of the gills, and clearness of 
 the eyes. Crimping much improves 
 this fish. 
 
 Salmon. — The flavor and excel- 
 lence of this fish depends upon its 
 freshness, and the shortness of time 
 since it was caught; for no method 
 can completely preserve the delicate 
 flavor it has when just taken out of 
 the water. A great deal of what is 
 brought to market has been packed in 
 ice. 
 
 Herrings should be eaten when 
 very fresh ; and, like mackerel, will not 
 remain good many hours after they are 
 caught. But they are very excellent, 
 
 especially for breakfast relishes, either 
 salted, split, dried, and peppered, or 
 pickled. 
 
 Fresh- WATER Fish.— The remarks 
 as to firmness and clear fresh eyes, 
 apply to this variety of fish. 
 
 Lobsters, recently caught, have 
 always some remains of muscular 
 action in the claws, which may be ex- 
 cited by pressing the eyes with the 
 finger ; when this cannot be produced, 
 the lobster must have been too long 
 kept. When boiled, the tail preserves 
 its elasticity if fresh, but loses it as 
 soon as it becomes stale. The heavi- 
 est lobsters are the best ; when light, 
 they are watery and poor. Hen lob- 
 sters may generally be known by the 
 spawn, or by the breadth of the 
 " flap." 
 
 Crab and Crayfish must be 
 chosen by observations similar to those 
 given above in the choice of lobsters. 
 Crabs have an agreeable smell when 
 fresh. 
 
 Prawns and Shrimps, when fresh, 
 are firm and crisp. 
 
 Oysters. — If fresh, the shell is 
 firmly closed ; when the shells of 
 Oysters are open, they are dead, and 
 unfit for food. The small-shelled 
 Oysters are the finest in flavor. Larger 
 kinds, called Rock Oysters, are gener- 
 ally considered only fit for stewing 
 and sauces, though some persons pre- 
 fer them. 
 
 Beef. — The grain of ox beef, when 
 good, is loose, the meat red, and the 
 fat inclining to yellow. Cow beef, on 
 the contrary, has a closer grain, a 
 whiter fat, but meat scarcely as red as 
 159 
 
160 
 
 YOU akk! — I'll tell! 
 
 th-^t of ox beef. Inferior beef, which 
 is meat obtained from ill-fed animals, 
 or from those which had become too 
 old for food, may be known by a hard, 
 skinny fat, a dark red lean, and, in old 
 animals, a line of horny texture run- 
 ning through the meat of the ribs. 
 When meat pressed by the finger rises 
 up quickly, it may be considered as 
 that of an animal which was in its 
 prime ; when the dent made by pres- 
 sure returns slowly, or remains visible, 
 the animal had probably passed its 
 prime, and the meat consequently 
 must be of inferior quality. 
 
 Veal should be delicately white, 
 though it is often juicy and well-fla- 
 vored when rather dark in color. 
 Butchers, it is said, bleed calves pur- 
 posely before killing them, with a view 
 to make the flesh white, but this also 
 makes it dry and flavorless. On ex- 
 amining the loin, if the fat enveloping 
 the kidney be white and firm looking, 
 the meat will probably be prime and 
 recently killed. Veal will not keep so 
 long as an older meat, especially in hot 
 or damp weather. When going, the 
 fat becomes soft and moist, the meat 
 flabby and spotted, and somewhat 
 porous like sponge. Large, overgrown 
 veal is inferior to a small, delicate, yet 
 fat veal. The fillet of a cow-calf is 
 known by the udder attached to it, 
 and by the softness of the skin. It is 
 preferable to the veal of a bull-calf 
 
 Mutton. —The meat should be firm 
 and close in grain, and red in color, 
 the fat white and firm. Mutton is in 
 its prime when the sheep is about five 
 years old, though it is often killed 
 much younger. If too young, the 
 flesh feels tender when pinched ; if too 
 old, on being pinched it wrinkles up, 
 and so remains. In young mutton, 
 the fat readily separates. In old, it is 
 held together by strings of skin. In 
 sheep diseased of the rot, the flesh is 
 very pale-colored, the fat inclining to 
 yellow. The meat appears loose from 
 the bone, and if squeezed, drops of 
 water ooze out from the grains ; after 
 cooking, the meat drops clean away 
 from the bones. Wether Mutton is 
 
 preferred to that of the ewe. It may 
 be known by the lump of fat on the 
 inside of the thigh. 
 
 Lamb. — This meat will not keep 
 long after it is killed. The large vein 
 in the neck is bluish in color when the 
 fore-quarter is fresh, green when be- 
 coming stale. In the hind-quarter, if 
 not recently killed, the fat of the kidney 
 will have a slight smell, and the 
 knuckle will have lost its firmness. 
 
 Pork. — When good, the rind is 
 thin, smooth, and cool to the touch ; 
 when changing, from being too long 
 killed, it becomes flaccid and clammy. 
 Enlarged glands, called kernels, in the 
 fat, are marks of an ill-fed or diseased 
 
 pig- 
 
 Bacon should have a thin rind, and 
 the fat should be firm, and tinged red 
 by the curing ; the flesh should be of 
 a clear red, without intermixture of 
 yellow, and it should firmly adhere to 
 the bone. To judge the state of a bam, 
 plunge a knife into it to the bone ; on 
 drawing it back, if particles of meat 
 adhere to it, or if the smell is disagree- 
 able, the curing has not been effectual, 
 and the ham is not good; it should, in 
 such a state, be immediately cooked. 
 In buying a ham, a short thick one is 
 to be preferred to one long and thin. 
 
 Venison. — When good, the fat is 
 clear, bright, and of considerable thick- 
 ness. To know when it is necessary 
 to cook it, a knife must be plunged 
 into the haunch ; and from the smell 
 the cook must determine on dressing or 
 keeping it. 
 
 Turkey. — In choosing poultry, the 
 age of the bird is the chief point to be 
 attended to. An old turkey has rough 
 and reddish legs ; a young one smooth 
 and black. Fresh killed, the eyes are 
 ftill and clear, and the feet moist. 
 When it has been kept too long, the 
 parts about the vent nave a greenish 
 appearance. 
 
 Common Domestic Fowls, when 
 young, have the legs and combs smooth ; 
 when old they are rough, and on the 
 breast long hairs are found instead of 
 feathers. Fowls and chickens should 
 be plump on the breast, fat on the 
 
CHOICE OF FOOD. 
 
 161 
 
 back, and white-legged. 
 
 Geese. — The bills and feet are red 
 when old, yellow when young. Fresh 
 killed, the feet are pliable ; stiff, when 
 too long kept. Geese are called green 
 while they are only two or three months 
 old. 
 
 Ducks. — Choose those with supple 
 feet and hard plump breasts. Tame 
 ducks have yellow feet, wild ones, 
 red. 
 
 Pigeons are very indifferent food 
 when they are too long kept. Supple- 
 ness of the feet shows them to be 
 young ; the state of the flesh is flaccid 
 when they are getting bad from keep- 
 ing. Tame pigeons are larger than 
 the wild. 
 
 Hares and Rabbits, when old, have 
 the haunches thick, the ears dry and 
 tough, and the claws blunt and ragged. 
 A young hare has claws smooth and 
 sharp, ears that easily tear, and a nar- 
 row cleft in the lip. 
 
 Partridges, when young, have 
 yellowish legs and dark colored bills. 
 Old partridges are very indifferent 
 eating. 
 
 Woodcocks and Snipes, when old, 
 have the feet thick and hard ; when 
 these are soft and tender, they are both 
 young and fresh killed. When their 
 bills become moist, and their throats 
 muddy, they have been too long 
 killed. 
 
 Names and Situations of the 
 Various Joints. — Meats. — In diflTer- 
 ent places the method of cutting up 
 carcases varies. That which we de- 
 scribe below is the most general, and 
 is known as the English method. 
 
 1. Beef. — Fore-quarter, — Fore rib 
 (five ribs) ; middle rib (four ribs) ; 
 chuck (three ribs). Shoulder piece 
 (top of fore leg) ; brisket (lower or 
 belly part of the ribs) ; clod (fore 
 shoulder blade) ; neck; shin (below the 
 shoulder) ; cheek. Hind-quarter. — Sir- 
 loin ; rump ; aitchbone — these are the 
 three divisions of the upper part of the 
 quarter ; buttock and mouse-buttock, 
 which divide the thigh ; veiny piece, 
 joining the buttock ; thick flank and 
 thin flank (belly pieces) and leg. The 
 11 
 
 sirloin and rump of both sides form a 
 baron. Beef is in season all the year ; 
 best in the winter. 
 
 2. Mutton. — Shoulder; breast (the 
 belly) ; over which are the loin (chump, 
 or tail end) ; loin (best end) ; and neck 
 (best end) ; neck (scrag end). A chine 
 is two necks ; a saddle, two loins ; 
 then there are the leg and head. Mut' 
 ton is the best in winter, spring, and 
 autumn. 
 
 3. Lamb is cut into fore-quarter and 
 hind-quarter ; a saddle, or loin ; neck, 
 breast, leg, and shoulder. Grass Lamb 
 is in season from Easter to Michaelmas ; 
 House Lamb from Christmas to end of 
 March. 
 
 4. Pork is cut into leg, hand, or 
 shoulder ; hind-loin ; fore-loin ; belly- 
 part ; spare-rib (or neck) ; and head. 
 Pork is in season nearly all the year. 
 
 5. Veal is cut into neck (scrag end) ; 
 neck (best end) ; loin (best end) ; loin 
 (chump or tail end) ; fillet (upper part 
 of hind leg) ; hind knuckle, which 
 joins the fillet ; knuckle of fore leg ; 
 blade (bone of shoulder) ; breast (best 
 end) ; breast (brisket end), and hand. 
 Veal is always in season, but dear in the, 
 winter and spring. 
 
 Venison is cut into haunch (or 
 back); neck; shoulder; and breast. 
 Doe venison is best in January, October, 
 November, and December, and Buck 
 venison in June, July, August, and Sep- 
 tember. 
 
 Scottish Mode of Division. — 
 According to the English method the 
 carcass of beef is disposed of more eco- 
 nomically than upon the Scotch plan. 
 The English plan affords better steaks 
 and better joints for roasting ; but the 
 Scotch plan gives a greater variety of 
 pieces for boiling. The names of pieces 
 in the Scotch plan, not found in the 
 English, are the hough, or hind leg ; 
 the nineholes, or English buttock ; the 
 large and small runner, taken from the 
 rib and chuck pieces of the English 
 plan ; the shoulder-Iyer, the English 
 shoulder, but cut differently ; the spare- 
 rib or fore-sye, the sticking piece, etc. 
 The Scotch also cut mutton diffc^rently. 
 
 Ox-Tail is much esteemed for pur- 
 
162 
 
 YOU ask! — I'll tell! 
 
 poses of soup ; so also is the cheek. 
 The TONGUE is highly esteemed. 
 
 Calves' Heads are very useful for 
 various dishes ; so also are their 
 
 KNUCKLES, feet, HEART, etC. 
 
 The' city reader is fortunate who 
 resides near a good market. A little 
 system applied to the task of market- 
 ing will save much atmoyance, time 
 and labor. Be regular about the days 
 and hour of going to market. Read 
 the newspapers and keep posted about 
 seasonable food and its cost. 
 
 Relative Economy of the Joints. 
 — The Round is, in large families, 
 one of the most profitable parts : it is 
 usually boiled, and, like most of the 
 boiling parts of beef, is generally sold 
 at a less price than roasting joints. 
 
 The Brisket is also less in price 
 than the roasting parts. It is not so 
 economical a part as the round, having 
 more bone to be weighed with it, and 
 more fat. Where there are children, 
 very fat joints are not desirable, being 
 often disagreeable to them, and some- 
 times prejudicial, especially if they 
 have a dislike to fat. This joint also 
 requires more cooking than many 
 others; that is to say, it requires a 
 double allowance of time to be given 
 for boiling it ; it will, when served, be 
 hard and scarcely digestible if no more 
 time be allowed to boil it than that 
 which is sufficient for other joints and 
 meats. When stewed it is excellent ; 
 and when cooked fresh [i. e., unsalted), 
 an excellent stock for soup may be ex- 
 tracted from it, and yet the meat will 
 serve as well for dinner. 
 
 The Edqebone, or Aitchbone, is 
 not considered to be a very economical 
 joint, the bone being large in propor- 
 tion to the meat ; but the greater part 
 of it, at least, is as good as that of any 
 prime part. It sells for less than roast- 
 ing joints. 
 
 The Rump is the part of which the 
 butcher makes great profit, by selling 
 it in the form of steaks. In the country, 
 as there is not an equal demand for 
 steaks, the whole of it may be pur- 
 chased as a joint, and at the price of 
 other prime parts. It may be turned 
 
 to good account in producing many 
 excellent dishes. If salted, it is sim- 
 ply boiled ; if used unsalted, it is gei - 
 erally stewed. 
 
 The Veiny Piece is sold at a low 
 price per pound ; but, if hung for a 
 day or two, it is very good and very 
 profitable. Where there are a number 
 of servants and children to have an 
 early dinner, this part of beef will be 
 found desirable. 
 
 The Leg and Shin afford excellent 
 stock for soup ; and, if not reduced too 
 much, the meat taken from the bones 
 may be served as a stew with vege- 
 tables ; or it may be seasoned, pounded 
 with butter, and potted; or, chopped 
 very fine, and seasoned with herbs, and 
 bound together by egg and bread 
 crumbs, it may be fried in balls, or in 
 the form of large eggs, and served 
 with a gravy made with a few spoon- 
 fuls of the soup. 
 
 Ox Cheek makes excellent soup. 
 The meat, when taken from the bones, 
 may be served as a stew. 
 
 The Sirloin and the Ribs are the 
 roasting parts of beef, and these bear, 
 in all places, the highest price. The 
 most profitable of these two joints at a 
 family table is the ribs. The bones, 
 if removed from the beef before it is 
 roasted, will assist in forming the basis 
 of a soup. When boned, the meat of 
 the ribs is often rolled up, tied with 
 strings, and roasted ; and this is the 
 best way of using it, as it enables the 
 carver to distribute equally the upper 
 part of the meat with the fatter and 
 more skinny parts, at the lower end 
 of the bones. 
 
 Indications of Wholesome Mush- 
 rooms. — Whenever a ftingus is pleas- 
 ant in flavor and odor, it may be con- 
 sidered wholesome ; if, on the contrary, 
 it have an offensive smell, a bitter, as- 
 tringent, or styptic taste, or even if it 
 leave an unpleasant flavor in the mouth, 
 it should not be considered fit for food. 
 The color, figure, and texture of these 
 vegetables do not afford any characters 
 on which we can safely rely ; yet it 
 may be remarked that in color the pure 
 yellow, gold color, bluish pale, dark or 
 
MARKETING. 
 
 163 
 
 lustre brown, wine red, or the violet, 
 belong to many that are eatable ; while 
 the pale or sulphur-yellow, bright or 
 blood-red, and the greenish, belong to 
 few but the poisonous. The safe kinds 
 have, most frequently, a compact, brit- 
 tle texture; the flesh is white; they 
 grow more readily in open places, such 
 as dry pastures and waste lands, than 
 in places humid or shaded by wood. 
 In general, those should be suspected 
 which grow in caverns and subterra- 
 nean passages, on animal matter un- 
 dergoing putrefaction, as well as those 
 v;hose flesh is soft or watery. 
 
 To Distinguish Mushrooms from 
 Poisonous Fungi. — Sprinkle a little 
 salt on the spongy part or gills of the 
 sample to be tried. If they turn yel- 
 low, they are poisonous, — if black, 
 they are wholesome. Allow the salt 
 to act before you decide on the question. 
 
 False mushrooms have a warty cap, 
 or else fragments of membrane, ad- 
 hering to the upper surface, are heavy, 
 and emerge from a vulva or bag ; they 
 grow in tufts or clusters in woods, on 
 the stumps of trees, etc., whereas the 
 true mushrooms grow in pastures. 
 
 False mushrooms have an astrin- 
 gent, styptic, and disagreeable taste. 
 
 When cut they turn blue. 
 
 They are moist on the surface, and 
 generally 
 
 Of a rose or orange color. 
 
 The gills of the true mushroom are 
 of a pinky red, changing to a liver 
 color. 
 
 The flesh is white. 
 
 The stem is white, solid, and cylin- 
 drical. 
 
 Drying Herbs. — Fresh herbs are 
 preferable to dried ones, but as they 
 cannot always be obtained, it is most 
 important to dry herbs at the proper 
 seasons : — Basil is in a fit state for 
 drying about the middle of August. 
 Burret in June, July, and August. 
 Chervil in May, June, and July. 
 Elder Flowers, in May, June, and 
 July. Fennel in May, June, and July. 
 Knotted Marjoram during July. Lemon 
 Thyme, end of July and through 
 August. Mint, end of June and July. 
 
 Orange Flowers, May, June, and July. 
 Orange Thyme (a delicious herb), June 
 and July. Parsley, May, June, and 
 July. Sage, August and September. 
 Summer Savory, end of July and 
 August. Thyme, end of July and 
 August. Winter Savory, end of July 
 and August. 
 
 These herbs, always at hand, will be 
 a great aid to the cook. Herbs should 
 be gathered on a dry day ; they should 
 be immediately well cleansed, and 
 dried by the heat of a stove. The 
 leaves should then be picked ofl^, 
 pounded and sifted, put into stop- 
 pered bottles, labelled, and put away for 
 use. 
 
 Rules for Marketing.— The best 
 rule for marketing is to pay ready 
 money for everything, and to deal with 
 the most respectable tradesmen in your 
 neighborhood. If you leave it to their 
 integrity to supply you with a good 
 article at the fair market price, you 
 will be supplied with better provisions, 
 and at as reasonable rates as those bar- 
 gain-hunters who trot " around, around, 
 around about " a market till they are 
 trapped to buy some unchewable old 
 poultry, tough mutton, stringy cow- 
 beef, or stale fish, at a very little less 
 than the price of prime and proper 
 food. With savings like these, they 
 toddle home in triumph, cackling all 
 the way, like a goose that has got 
 ankle-deep into good luck. All the 
 skill of the most accomplished cook 
 will avail nothing, unless she is fur- 
 nished with prime provisions. The 
 best way to procure these is to deal at 
 stores of established character. You 
 may appear to pay, perhaps, ten per 
 cent, more than you would were you to 
 deal with those who pretend to sell 
 cheap, but you would be much more 
 than in that proportion better served. 
 Every trade has its tricks and decep- 
 tions. Those who follow them can 
 deceive you if they please, and they 
 are too apt to do so if you provoke the 
 exercise of their over-reaching talent. 
 Challenge them to a game at " Catch 
 who can," by entirely relying on your 
 own judgment, and you will soon find 
 
164 
 
 YOU ask! — I'll tell! 
 
 nothing but very long experience can 
 make you equal to the combat of mar- 
 keting to the utmost advantage. If 
 you think a tradesman has imposed 
 upon you, never use a second word, 
 if the first will not do, nor drop the 
 least hint of an imposition ; the only 
 method to induce him to make an 
 abatement is the hope of future favors. 
 Pay the demand, and deal with the 
 gentleman no more ; but do not let 
 him see that you are displeased, or as 
 soon as you are out of sight your 
 reputation will suffer as much as your 
 pocket has. Before you go to market, 
 look over your larder, and consider 
 well what things are wanting — espe- 
 cially on a Saturday. No well-regu- 
 lated family can suffer a disorderly 
 caterer to be jumping in and out to 
 make purchases on a Sunday morn- 
 ing. You will be enabled to manage 
 much better if you will make out a bill 
 of fare for the week on the Saturday 
 before; for example, for a family of 
 half-a-dozen : — 
 
 Sunday — Roast beef and pudding. 
 
 Monday — Fowl, what was left of pudding fried, or 
 
 warmed in tlie oven. 
 Tuesday — Cairs bead, apple pie. 
 Wednesday — Leg of mutton. 
 
 Thursday — Ditto broiled or hashed, and pancakes. 
 Friday — Fish, pudding. 
 Saturday — Fish, or eggs and bacon. 
 
 It is an excellent plan to have certain 
 things on certain days. When your 
 butcher or poulterer knows what you 
 will want, he has a better chance of 
 doing his best for you; and never 
 think of ordering beef for roasting 
 except for Sunday. When you order 
 meat, poultry, or fish, tell the trades- 
 man when you intend to dress it : he 
 will then have it in his power to serve 
 you with provision that will do him 
 credit, which the finest meat, etc., in 
 the world will never do, unless it has 
 been kept a proper time to be ripe and 
 tender. 
 
 We would here remark, what will 
 Boon be seen by a careful housewife, 
 that we have tried to meet her wants, 
 and have avoided the extravagances 
 of the modern cook-book. Our aim 
 is to give such directions as will en- 
 able her to keep a good table at a 
 
 reasonable cost, and to dress it in sucb 
 a manner that will banish the monster 
 Dyspepsia from the household. 
 
 Amount of Food. — As a general 
 rule, it may be set down that a healthy 
 man, taking ordinary exercise, should 
 consume daily — of Meat, about | of a 
 pound ; of Bread, the same ; of Pota- 
 toes and other Vegetables, 1^ pounds; 
 of Cheese, 2 ounces ; Butter, 1 ounce ; 
 Sugar, the same ; Tea, J an ounce ; 
 or Coffee, 1 ounce. The Meat may, 
 and should, be sometimes changed for 
 its equivalent in Fish ; and if Pudding 
 or Pie be taken, so much Vegetables 
 will not be required. A larger amount 
 of solid food than the above cannot 
 be conducive to health, and is very 
 likely, if persisted in, to produce actual 
 disease, the more especially if the 
 food be of a rich and stimulating 
 character. Females, whose habits gen- 
 erally are less active than those of 
 males, cannot, as a rule, take, with 
 advantage, above three-fourths, or per- 
 haps half this quantity; nor can any 
 person whose digestive powers are at 
 all weak. It is of consequence that, 
 by such, the kind of food which 
 contains the most nourishment in a 
 small compass should be taken. We 
 would, therefore, advise the reduction 
 in the above scale to be made in the 
 Vegetables, and the Cheese must be 
 dispensed with, as indeed it may well 
 be in all cases. We should, perhaps, 
 have included Milk in the scale, for, 
 although in a liquid form, it contains 
 a considerable proportion of solid mat- 
 ter ; from 2 to 4 ounces daily may be 
 taken with advantage by a healthy, 
 active person. Those who require 
 nourishment in a concentrated form 
 may take at least double the quantity, 
 and an Egg or two daily, if they find 
 that they can digest it. Light farina- 
 ceous Puddings are also good for such, 
 and when these are obtainable, Vege- 
 tables may be altogether discarded. 
 
 Various Processes of Cooking. - 
 1. "In the hands of an expert cook," 
 says Majendie, " alimentary substances 
 are made almost entirely to change 
 their nature, their form, consistence. 
 
COOKING PROCESSES. 
 
 165 
 
 odor, savor, color, chemical composi- 
 tion, etc. ; everything is so modified, 
 that it is often impossible for the most 
 exquisite sense of taste to recognize 
 the substance which makes up the 
 basis of certain dishes. The greatest 
 utility of the kitchen consists in 
 making the food agreeable to the 
 senses, and rendering it easy of diges- 
 tion." 
 
 2. To some extent the claims of 
 either process of cooking depend upon 
 the taste of the individual. Some 
 persons may esteem the peculiar flavor 
 of fried meats, while others will prefer 
 broils or stews. It is important, how- 
 ever, to understand the theory of each 
 method of cooking, so that whichever 
 may be adopted, may be done well. Bad 
 cooking, though by a good method, is 
 far inferior to good cooking by a bad 
 method. 
 
 ROASTING.— Beef.— The noble 
 sirloin of about fifteen pounds (if much 
 thicker the outside will be done too 
 much before the inner side is sufii- 
 ciently roasted), will require to be be- 
 fore the fire about three and a half or 
 four hours. Take care to spit it evenly, 
 that it may not be heavier on one side 
 than the other. Put a little clean 
 dripping into the dripping-pan (tie a 
 sheet of paper over it to preserve the 
 fat), baste it well as soon as it is put 
 down, and every quarter of an hour 
 all the time it is roasting, till the last 
 half-hour. Then take off the paper, 
 and make some gravy for it, stir the 
 fire and make it clear. To brown and 
 froth it, sprinkle a little salt over it, 
 baste it with butter, and dredge it with 
 flour ; let it go a few minutes longer, 
 till the froth rises, take it up, put it 
 on the dish, etc. Garnish it with 
 hillocks of horse-radish, scraped as 
 fine as possible with a very sharp 
 knife. 
 
 A Yorkshire Pudding is an ex- 
 ■cellent accompaniment. 
 
 Ribs of Beef. — The three first ribs, 
 ■of fifteen or twenty pounds, will take 
 three hours, or three and a half; the 
 fourth an i fifth ribs will take as long, 
 managed in the same way, as the sir- 
 
 loin. Paper the fat and thin part, or 
 it will be done too much, before the 
 thick part is done enough. 
 
 Ribs of Beef Boned and Rolled. 
 — Wheu you have kept two or three 
 ribs of beef till quite tender, take out 
 the bones, and skewer it as round as 
 possible (like a fillet of veal) : before 
 they roll it, some cooks egg it, and 
 sprinkle it with veal stuflSng. As the 
 meat is in a solid mass, it will require 
 more time at the fire than in the pre- 
 ceding recipe : a piece of ten or twelve 
 pounds weight will not be well and 
 thoroughly roasted in less than four 
 and a half or five hours. For the first 
 half-hour it should not be less than 
 twelve inches from the fire, that it may 
 get gradually warm to the centre ; the 
 last half-hour before it is finished, 
 sprinkle a little salt over it, and if you 
 so wish, froth it, flour it, etc. 
 
 Mutton. — As beef requires a large 
 sound fire, mutton must have a brisk 
 and sharp one : if you wish to have 
 mutton tender, it should be hung as 
 long as it will keep, and then good 
 eight-tooth, i. e. four years' old mutton, 
 is as good eating as venison. 
 
 The Leg, Haunch, and Saddle, 
 will be the better for being hung up in 
 a cool airy place for four or five days 
 at least ; in temperate weather, a week ; 
 in cold weather, ten days. A leg of 
 eight pounds will take about two 
 hours ; let it be well basted. 
 
 A Chine or Saddle — i. e., the two 
 loins, of ten or eleven pounds — two 
 hours and a half. It is the business 
 of the butcher to take off the skin and 
 skewer it on again, to defend the meat 
 from extreme heat, and preserve its 
 succulence. If this is neglected, tie a 
 sheet of paper over it ; baste the strings 
 you tie it on with directly, or they will 
 burn. About a quarter of an hour be- 
 fore you think it will be done, take off 
 the skin or paper, that it may get a 
 pale-brown color, and then baste it, 
 and flour it lightly to froth it. 
 
 A Shoulder of seven pounds, an 
 hour and a half. Put the spit in close 
 to the shank-bone, and run it along 
 the blade-bone. 
 
166 
 
 you ask! — I'll tell! 
 
 A LoiK OF Mutton, from an hour 
 and a half to an hour and three-quarters. 
 The most elegant way of carving this, 
 is to cut it lengthwise, as you do a 
 saddle. A neck, about the same time 
 as a loin. It must be carefully jointed, 
 or it is very difficult to carve. 
 
 The Neck and Breast are, in 
 small families, commonly roasted to- 
 gether. The cook will then crack the 
 bones across the middle before they 
 are put down to roast. If this is not 
 done carefully, they are very trouble- 
 some to carve. A breast, an hour and 
 a quarter. 
 
 A Haunch — i. e., the leg and part 
 of the loin of mutton. Send up two 
 sauce-boats with it ; one of rich-drawn 
 mutton gravy, made without spice or 
 herbs, and the other of sweet sauce. It 
 generally weighs about fifteen pounds, 
 and requires about three hours and a 
 half to roast it. 
 
 Mutton (Venison fashion). — Take 
 a neck of good four or five-year old 
 Southdown wether mutton, cut long in 
 the bones ; let it hang, in temjjerate 
 weather, at least a week. Two days 
 before you dress it, take allspice and 
 black pepper, ground and pounded 
 fine, a quarter of an ounce of each, rub 
 them together, and then rub your mut- 
 ton well with this mixture twice a day. 
 When you dress it, wash off the spice 
 with warm water, and roast it in paste. 
 
 Veal requires particular care to 
 roast it a nice brown. Let the fire be 
 the same as for beef — a sound large fire 
 for a large joint, and a brisker for a 
 smaller : put it at some distance from 
 the fire to soak thoroughly, and then 
 draw it nearer to finish it brown. When 
 first laid down it is to be basted ; baste 
 it again occasionally. When the veal 
 is on the dish, pour over it half a pint 
 of melted butter : if you have a little 
 brown gravy by you, add that to the 
 butter. With those joints which are 
 not stuffed, send up forcemeat in balls, 
 or rolled into sausages, as garnish to 
 the dish, or fried pork sausages : bacon 
 and greens are always expected with 
 veal. 
 Fillet of Veal, of from twelve to 
 
 sixteen pounds, wili require from four 
 to five hours at a good fire ; make some 
 stufl5ng or forcemeat, and put it under 
 the flap, that there may be some left to 
 eat cold, or to season a hash : brown it, 
 and pour good melted butter over it. 
 Garnish with thin slices of lemon, and 
 cakes or balls of stuffing, or duck stuff- 
 ing, or fried pork sausages, curry sauce, 
 bacon and greens, etc. 
 
 A Loin is the best part of the calf, 
 and will take about three hours roast- 
 ing. Paper the kidney fat, and the 
 back : some cooks send up on a toast, 
 which is eaten with the kidney and the 
 fat of this part, which is more delicate 
 than any marrow, etc. If there is more 
 of it than you think will be eaten with 
 the veal, before you roast it cut it out, 
 it will make an excellent suet pudding : 
 take care to have your fire long enough 
 to brown the ends. 
 
 A Shoulder of Veal, from three 
 hours to three hours and a half : stuff 
 it with the forcemeat ordered for the 
 fillet of veal, in the under side. 
 
 Neck, the best end, will take two 
 hours. The scrag part is best made 
 into a pie or broth. Breast, from an 
 hour and a half to two hours. Let the 
 caul remain till it is almost done, then 
 take it off, to brown it ; baste, flour, and 
 froth it. 
 
 Veal Sweetbread. — Trim a fine 
 sweetbread — it cannot be too fresh : 
 parboil it for five minutes, and throw 
 into a basin of cold water ; roast it 
 plain, or beat up the yolk of an egg, 
 and prepare some fine bread crumbs. 
 When the sweetbread is cold, dry it 
 thoroughly in a cloth, run a lark spit 
 or a skewer through it, and tie it on 
 the ordinary spit ; egg it with a paste 
 brush, powder it well with bread- 
 crumbs, and roast it. For sauce, fried 
 bread-crumbs round it, and malted 
 butter with a little mushroom kei-cliup 
 and lemon juice, or serve on buttered 
 toast, garnish with egg sauce, or with, 
 gravy. 
 
 Lamb is a delicate and commonly 
 considered tender meat; but those 
 who talk of tender lamb, while they 
 are thinking of the age of the animal, 
 
ROASTING AND BOILING. 
 
 167 
 
 forget that even a chicken must be 
 kept a proper time after it has been 
 killed, or it will be tough picking. 
 Woeful experience has warned us to 
 beware of accepting an invitation to 
 dinner on Easter Sunday ; and unless 
 commanded by a thoroughbred gour- 
 mand, our incisors, molars, and prin- 
 cipal viscera, have protested against 
 the imprudence of encountering young, 
 tough, stringy mutton under the mis- 
 nomer of Grass-Lamb. To the usual 
 accompaniments of roasted meat, 
 green mint sauce or a salad is com- 
 monly added ; and some cooks, about 
 five minutes before it is done, sprinkle 
 it with a little minced parsley. 
 
 When Green Mint cannot be got, 
 Mint Vinegar is an acceptable substi- 
 tute for it. 
 
 Hind-Quarter of eight pounds 
 will take from an hour and three- 
 quarters to two hours ; baste, and froth 
 it. 
 
 Fore-Quarter of ten pounds, 
 about two hours. 
 
 It is a pretty general Custom, 
 when you take off the shoulder from 
 the ribs, to squeeze a Seville orange 
 over them, and sprinkle them with a 
 little pepper and salt. 
 
 Leg of five pounds, from an hour to 
 an hour and a half. 
 
 Shoulder, with a quick fire, an 
 hour. 
 
 ElBS, about an hour to an hour and 
 a quarter. Joint it nicely, crack the 
 ribs across, and bend them up to make 
 it easy to carve. 
 
 Loin, an hour and a quarter. Neck, 
 an hour. Breast, three quarters of an 
 hour. 
 
 Poultry, Game, etc. ^ ^ 
 
 a small capon, fowl, or chicken, requires 20 
 
 A large fowl 45 
 
 A capon, full size 35 
 
 A goose 1 
 
 Wild ducks, and grouse 15 
 
 Pheasants, and turkey poults 20 
 
 A nioderate sized turkey, stuffed 1 15 
 
 Partridges 25 
 
 ftuail 10 
 
 A hare orrabbit about 1 
 
 Leg of pork, ^ hour for each pound, and above 
 
 tliat allowance 20 
 
 A chine of pork 20 
 
 A neck of mutton 1 30 
 
 A haunch of venison about 3 30 
 
 Roasting, by causing the Con- 
 traction of the cellular substance 
 which contains the fat, expels more 
 fat than boiling. The free escape of 
 watery particles in the form of vapor, 
 80 necessary to produce flavor, must 
 be regulated by frequent basting with 
 the fat which has exuded from the 
 meat, combined with a little salt and 
 water, otherwise the meat would 
 burn, and become hard and tasteless. 
 A brisk fire at first will, by charring 
 the outside, prevent the heat from 
 penetrating, and therefore should only 
 be employed when the meat is half 
 roasted. 
 
 The Loss by Roasting varies, ac- 
 cording to Professor Donovan, from 
 14fths to nearly double that rate per 
 cent. The average loss on roasting 
 butcher's meat is 22 per cent. ; and on 
 domestic poultry is 20^. 
 
 The Loss per Cent, on Roasting 
 Beef, viz., on sirloins and ribs to- 
 gether, is 19|th ; on mutton, viz., legs 
 and shoulders together, 24^th8 ; on 
 fore-quarters of lamb, 22^d ; on ducks, 
 275th ; on turkeys, 20j ; on geese, 19^ ; 
 on chickens, 14|ths. So that it will 
 be seen by comparison with the per- 
 centage given of the loss by boiling, 
 that roasting is not so economical ; es- 
 pecially when we take into account 
 that the loss of weight by boiling ia 
 not actual loss of economic materials, 
 for we then possess the principal in- 
 gredients for soups ; whereas, after 
 roasting, the fat only remains. The 
 average loss in boiling and roasting 
 together is 18 per cent, according to 
 Donovan, and 28 per cent, according 
 to Wallace — a difference that may be 
 accounted for by supposing a differ- 
 ence in the fatness of the meat, dura- 
 tion and degree of heat, etc., employed. 
 
 BOILING. — This most simple of 
 culinary processes is not often per- 
 formed in perfection ; it does not re- 
 quire quite so much nicety and attend- 
 ance as roasting ; to skim your pot well, 
 and keep it really boiling (the slower 
 the better) all the while — to know how 
 long is required for doing the joint, 
 etc., and to take it up at the critical 
 
168 
 
 YOLT 
 
 ASK ; — I'll tell ! 
 
 moment when it ia done enough — com- 
 prehends almost the whole art and 
 mystery. This, however, demands a 
 patient and perpetual vigilance, of 
 which few persons are, unhappily, 
 capable. The cook must take especial 
 care that the water really boils all the 
 while she ia cooking, or she will be 
 decieved in the time ; and make up 
 a sufficient fire (a frugal cook will 
 manage with much less fire for boiling 
 than she uses for roasting) at first to 
 last all the time, without much mend- 
 ing or stirring, and thereby save much 
 trouble. When the pot is coming to a 
 boil, there will always, from the clean- 
 eat meat and clearest water, rise a scum 
 to the top of it, proceeding partly from 
 the foulness of the meat and partly 
 from the water ; this must be carefully 
 taken off", as soon as it rises. On this 
 depends the good appearance of all 
 boiled things — an essential matter. 
 When you have scummed well, put in 
 some cold water, which will throw up 
 the rest of the scum. The oftener it is 
 scummed, and the clearer the surface 
 of the water is kept, the cleaner will 
 be the meat. If let alone, it soon boils 
 down and sticks to the meat, which, 
 instead of looking delicately white and 
 nice, will have tliat coarse appearance 
 we have too often to complain of, and 
 the butcher and poulterer will be 
 blamed for the carelessness of the cook, 
 in not scumming her pot with due dili- 
 gence. Many put in milk to make 
 what they boil look white, but this does 
 more harm than good ; others wrap it 
 up in a cloth ; but these are needless 
 precautions ; if the scum be attentively 
 removed, meat will have a much more 
 delicate color and finer flavor than it 
 has when muffled up. This may give 
 rather more trouble — but those who 
 wish to excel in their art must only 
 consider how the processes of it can be 
 most perfectly performed. A cook who 
 has a proper pride and pleasure in her 
 business will make this her maxim 
 and rule on all occasions. Put your 
 meat into cold water, in the proportion 
 of about a quart of water to a pound of 
 meat ; it should be covered with water 
 
 during the whole of the process of 
 boiling, but not drowned in it ; the less 
 water, provided the meat be covered 
 with it, the more savory will be the 
 meat, and the better will be the broth 
 in every respect. The water should 
 be heated gradually, according to the 
 thickness, etc., of the article boiled ; 
 for instance, a leg of mutton of ten 
 pounds weight should be placed over 
 a moderate fire, which will gradually 
 make the water hot, without causing 
 it to boil for about forty minutes ; 
 if the water boils much sooner, the 
 meat will be hardened, and shrink up 
 as if it was scorched : by keeping the 
 water a certain time heating without 
 boiling, its fibres are dilated, and it 
 yields a quantity of scum, which must 
 be taken off" as soon as it rises, for the 
 reasons already mentioned. " If a ves- 
 sel containing water be placed over a 
 steady fire, the water will grow con- 
 tinually hotter, till it reaches the limit 
 of boiling ; after which the regular ac- 
 cessions of heat are wholly spent in 
 converting it into steam ; the water re- 
 mains at the same pitch of temperature, 
 however fiercely it boils. The only 
 diff"erence is, that with a strong fire it 
 sooner comes to a boil, and more quickly 
 boils away, and is converted into 
 steam." Such are the opinions stated 
 by Buchanan in his " Economy of 
 Fuel." There was placed a thermome- 
 ter in water in that state which cooks 
 call gentle simmering — the heat was 
 212°, i. e., the same degree as the 
 strongest boiling. Two mutton chops 
 were covered with cold water, and one 
 boiled fiercely, and the other simmered 
 gently, for three-quarters of an hour ; 
 the flavor of the chop which was sim- 
 mered was decidedly superior to that 
 which was boiled; the liquor which 
 boiled fast was in like proportion more 
 savory, and, when cold, had much 
 more fat on its surface ; this explains 
 why quick boiling renders meat hard, 
 etc., — because its juices are extracted 
 in a greater degree. 
 
 Reckon the Time from the meat 
 first coming to a boil. The old rule of 
 fifteen minutes to a pound of meat, we 
 
BOILIXG. 
 
 169 
 
 think rather too little ; the slower it 
 boils, the tenderer, the plumper, and 
 whiter it will be. For those who choose 
 their food thoroughly cooked (which 
 all will who have any regard for their 
 stomachs), twenty minutes to a pound 
 will not be found too much for gentle 
 simmering by the side of the fire ; al- 
 lowing more or less time, according to 
 the thickness of the joint and the cold- 
 ness of the weather ; always remember- 
 ing, the slower it boils the better. 
 Without some practice it is difficult to 
 teach any art ; and cooks seem to sup- 
 pose they must be right, if they put 
 \ meat into a pot, and set it over the fire 
 for a certain time — making no allow- 
 ance whether it simmers without a 
 bubble, or boils at a gallop. 
 
 Fresh killed Meat will take 
 much longer time boiling than that 
 which has been kept till it is what the 
 butchers call ripe, and longer in cold 
 than warm weather ; if it be frozen, it 
 must be thawed before boiling as before 
 roasting ; if it be fresh killed, it will be 
 tough and hard, if you stew it ever 
 so long, and ever so gently. In cold 
 weather, the night before you dress it, 
 bring it into a place of which the tem- 
 perature is not less than 45° of Fahren- 
 heit's thermometer. The size of the 
 boiling-pots should be adapted to what 
 they are to contain ; the larger the 
 saucepan the more room it takes upon 
 the fire ; and a larger quantity of water 
 requires a proportionate increase of fire 
 to boil it. In small families, we re- 
 commend block- tin saucepans, etc., as 
 lightest and safest ; if proper care 
 is taken of them, and they are well 
 dried after they are cleansed, they are 
 by far the cheapest ; the purchase of a 
 new tin saucepan being little more 
 than the expense of tinning a copper 
 one. Take care that the covers of 
 your boiling-pots fit close, not only to 
 prevent unnecessary evaporation of the 
 water, but that the smoke may not in- 
 sinuate itself under the edge of the lid, 
 and give the meat a bad taste. 
 
 The following Table will be 
 useful as an average of the time re- 
 quired to boil the various articles : 
 
 H. M. 
 
 A ham, 20 fbs. weight, requires 6 3ft 
 
 A tongiie (if dry), after soaking 4 
 
 A tongue out of pickle 2J/^ to 3 
 
 A neck of mutton 1 30 
 
 A chicken 20 
 
 A large fowl 45 
 
 A capon 35 
 
 A pidgeon 15 
 
 If you let Meat or Poultry re- 
 main IN the Water after it is done 
 enough, it will become sodden and lose 
 its flavor. 
 
 Beef and Mutton a little under- 
 done (especially very large joints, 
 which will make the better hash or 
 broil) is preferred by some people. 
 Lamb, pork, and veal are uneatable if 
 not thoroughly boiled — but do not 
 overdo them. A trivet, or fish-drainer, 
 put on the bottom of the boiling-pot, 
 raising the contents about an inch and 
 a half from the bottom, will prevent 
 that side of the meat which comes next 
 the bottom being done too much, and 
 the lower part will be as delicately done 
 as the upper ; and this will enable you 
 to take out the meat without inserting 
 a fork, etc., into it. If you have not 
 a trivet, use four skewers, or a soup- 
 plate laid the wrong side*upwards. 
 
 Take Care of the Liquor you 
 have boiled poultry or meat in ; in 
 five minutes you may make it into 
 soup. 
 
 The Good Housewife never boils 
 a joint without converting the broth 
 into some sort of soup. 
 
 If the Liquor be too Salt, use 
 only half the quantity, and the rest 
 water; wash salted meat well with 
 cold water before you put it into the 
 boiler. 
 
 Boiling Extracts a Portion of 
 the Juice of meat, which mixes with 
 the water, and also dissolves some of 
 its solids ; the more fusible parts of the 
 fat melt out, combine with the water, 
 and form soup or broth. The meat 
 loses its red color, becomes more 
 savory in taste and smell, and more 
 firm and digestible. If the process 
 is continued too long, the meat becomes 
 indigestible, less succulent, and tough. 
 
 The Loss by Boiling varies, accord- 
 ing to Professor Donovan, from 6J to 
 
170 
 
 YOU ask! — I'll tell! 
 
 16 per cent. The average loss on boil- 
 ing butcher's meat, pork, hams, and 
 bacon, is 12 per cent. ; and on domes- 
 tic poultry, 14|. 
 
 The Loss per cent, on boiling 
 salt beef is 15 ; on legs of mutton, 10 ; 
 hams, 12J; salt pork, 13^; knuckles 
 of veal, 8) ; bacon, Q} ; turkeys, 16 ; 
 chickens, 13J. 
 
 Economy of Fat. — In most fami- 
 lies many members are not fond of fat 
 — servants seldom like it ; conse- 
 quently there is frequently much 
 wasted ; to avoid which, take off bits 
 of suet fat from beefsteaks, etc., pre- 
 vious to cooking. They can be used 
 for puddings. With good manage- 
 ment there need be no waste in any 
 shape or form. 
 
 BROILING requires a brisk, rapid 
 heat, which, by producing a greater 
 degree of change in the affinities of 
 the raw meat than roasting, generates 
 a higher flavor, so that broiled meat 
 is more savory than roast. The sur- 
 face becoming charred, a dark-col- 
 ored crust is formed, which retards 
 the evaporation of the juices; and, 
 therefore, if properly done, broiled may 
 be as tender and juicy as roasted meat. 
 
 BAKING does not admit of the 
 evaporation of the vapors so rapidly 
 as by the processes of broiling and 
 roasting. The fat is also retained more, 
 and becomes converted, by the agency 
 of the heat, into an empyreumatic oil, 
 so as to render the meat less fitted for 
 delicate stomachs, and more difficult to 
 digest. The meat is, in fact, partly 
 boiled in its own confined water, and 
 partly roasted by the dry, hot air of the 
 oven. The loss by baking has not been 
 estimated ; and as the time required to 
 cook many articles must vary w'ith their 
 size, nature, etc., we have considered it 
 better to leave that until giving the re- 
 cipes for them. 
 
 FRYING is, of all methods, the most 
 objectionable, from the foods being less 
 digestible when thus prepared, as the 
 fut employed undergoes chemical 
 changes. Olive-oil in this respect is 
 preferable to lard or butter. The 
 irackling noise which accompanies the 
 
 process of frying meat in a pan is oc- 
 casioned by the explosions of steam 
 formed in fat, the temperature of which 
 is much above 212°. If the meat is 
 very juicy, it will not fry well, because 
 it becomes sodden before the water is 
 evaporated ; and it will not brown, be- 
 cause the temperature is too low to 
 scorch it. To fry fish well the fat 
 should be boiling hot (600°), and the 
 fish well dried in a cloth ; otherwise, 
 owing to the generation of steam, the 
 temperature will fall so low that it will 
 be boiled in its own steam, and not be 
 browned. Meat, or indeed any article, 
 should be frequently turned and agi- 
 tated during frying, to promote the 
 evaporation of the watery particle». 
 To make fried things look well, they 
 should be done over twice with egg and 
 stale bread-crumbs. 
 
 BASTINGS. — 1, Fresh butter ; 2, 
 clarified suet ; 3, minced sweet herbs, 
 butter, and claret, especially for mut- 
 ton and lamb ; 4, water and salt ; 5, 
 cream and melted butter, especially for 
 a flayed pig ; 6, yolks of eggs, grated 
 biscuit, and juice of oranges. 
 
 DREDGINGS. — 1, Flour mixed 
 with grated bread ; 2, sweet herbs dried 
 and powdered, and mixed with grated 
 bread ; 3, lemon - peel dried and 
 pounded, or orange-peel, mixed with 
 flour ; 4, sugar finely powdered, and 
 mixed with pounded cinnamon, and 
 flour or grated bread ; 5, fennel seeds, 
 corianders, cinnamon, and sugar, finely 
 beaten, and mixed with grated bread 
 or flour ; 6, for young pigs, grated 
 bread or flour, mixed with beaten nut- 
 meg, ginger, pepper, sugar, and yolks of 
 eggs ; 7, sugar, bread, and salt mixed. 
 
 The Housewife who is anxious to 
 dress no more meat than will suffice 
 for the meal should know that beef 
 loses about one pound in four in boil- 
 ing, but in roasting, loses in the pro- 
 portion of one pound five ounces, and 
 in baking, about two ounces less, or 
 one pound three ounces ; mutton loses 
 in boiling about fourteen ounces in 
 four pounds ; in roasting, one pound 
 six ounces. 
 
 COOKS should be cautioned against 
 
A SHORT FABLE. 
 
 171 
 
 the use of charcoal in any quantity, 
 except where there is a free current of 
 air ; for charcoal is highly prejudicial 
 in a state of ignition, although it may 
 be rendered even actively beneficial 
 when boiled, as a small quantity of it, 
 if boiled with meat on the turn, will 
 effectually cure the unpleasant taint. 
 
 Baking, Boiling, Broiling, Fry- 
 ing, Roasting, Stewing, and Spoil- 
 ing. — A Dialogue between the 
 Dutch Oven, the Saucepan, the 
 Spit, the Gridiron, and the Frying- 
 pan, with reflections thereupon, in 
 which all housekeepers and cooks are 
 invited to take an interest. 
 
 We were once standing by our scul- 
 lery, when all of a sudden we heard a 
 tremendous clash and jingle — the 
 Saucepan had tumbled into the Fry- 
 ing-pan ; the Frying-pan had shot its 
 handle through the ribs of the Grid- 
 iron ; the Gridiron had bestowed a 
 terrible thump upon the hollow head of 
 the Dutch Oven ; and the Spit had 
 dealt a very skilful stroke, which shook 
 the sides of all the combatants, and 
 made them ring out the noises by 
 which we were startled. Musing upon 
 this incident, we fancied that we over- 
 heard the following dialogue : 
 
 Frying-pan. — Hollo, Saucepan I 
 what are you doing here, with your 
 dropsical corporation ? Quite time 
 that you were superannuated; you are 
 a mere meat-spoiler. You adulterate 
 the juices of the best joint, and give to 
 the stomach of our master little else 
 than watery compounds to digest. 
 
 Saucepan. — Well ! I like your 
 conceit ! You — who harden the fibre 
 of flesh so much, that there is no tell- 
 ing whether a steak came from a bul- 
 lock, a horse, or a bear ! — who can't 
 fry a slice of potato, or a miserable 
 smelt, but you must be flooded with 
 oil or fat, to keep your spiteful nature 
 from burning or biting the morsel our 
 master should enjoy. Not only that — 
 you open your mouth so wide, that the 
 soot of the chimney drops in, and fre- 
 quently spoils our master's dinner ; or 
 you throw the fat over your sides, and 
 Bet the chimney in a blaze ' 
 
 Spit. — Go on I go on I six of one 
 and half-a-dozen of the other I 
 
 Dutch Oven. — Well, Mr, Spit, 
 you needn't try to foment the quarrel. 
 You require more attention than ^ny 
 of us; for if you are not continually 
 watched, and helped by that useful 
 little attendant of yours they call a Jack, 
 your lazy, lanky figure would stand 
 still, and you would expose the most 
 delicious joint to the ravages of the 
 fire. In fact, you need not only a Jack 
 to keep you going, but a cook to con- 
 stantly baste the joint confided to your 
 care, without which our master would 
 have but a dry bone to pick. Not only 
 so, but you thrust your spear-like 
 length through the best meat and 
 make an unsightly gash in a joint 
 which otherwise might be an ornament 
 to the table. 
 
 Spit. — What, Dutch Oven, is that 
 you ? venerable old sobersides, with a 
 hood like a monk I Why, you are a 
 mere dummy — as you are placed so 
 you remain ; there you stand in one 
 place, gaping wide and catching the 
 coals as they fall ; if you were not 
 well watched, you would burn the one 
 half, and sodden the other, of whatever 
 you were required to prepare. Bad 
 luck to your impertinence ! 
 
 Gridiron.— Peace ! peace ! We all 
 have our merits and our demerits. — At 
 this remark of the Gridiron, there was 
 a general shout of laughter. 
 
 Saucepan.— Well, I declare I I 
 never thought that I should have my 
 merits classed with those of the miser- 
 able skeleton called a Gridiron. That 
 is a joke ! A thing with six ribs and 
 a tail to compare with so useful 
 a member of the cuisine community as 
 myself! Why you. Gridiron, waste 
 one-half of the goodness of the meat 
 in the fire, and the other half you send 
 to the table tainted with smoke, and 
 burnt to cinders I — A loud rattle of 
 approbation went round, as the poor 
 Gridiron fell under this torrent of de- 
 rision from the Saucepan. 
 
 Coming away from the scene of con- 
 fusion, we ordered the scullerymaid 
 to go instantly and place each of the 
 
172 
 
 YOU ask! — I'll tell! 
 
 utensils that lay In disorder upon the 
 ground into its proper place, charging 
 her to cleanse each carefully, until it 
 should be required for use. 
 
 Returning to our library, we thought 
 it would form no mean occupation 
 were we to spend a few hours in re- 
 flection upon the relative claims of the 
 disputants. We did so, and the fol- 
 lowing is the result : 
 
 The Gridiron. — The Gridiron, 
 though the simplest of cooking instru- 
 ments, is by no means to be despised. 
 The Gridiron, and indeed all cooking 
 utensils, should be kept scrupulously 
 clean ; and when it is used, the bars 
 should be allowed to get warm before 
 the meat is placed upon it, other- 
 wise the parts crossed by the bars 
 will be insufficiently dressed. The fire 
 tihould be sharp, clear, and free from 
 smoke. The heat soon forms a film 
 upon the surface of the meat, by which 
 the juices are retained. Chops and 
 steaks should not be too thick nor too 
 thin. From a half to three-quarters 
 of an inch is the proper thickness. 
 Avoid thrusting the fork into the 
 meat, by which you release the juice. 
 There is a description of Gridiron, in 
 which the bars are grooved to catch 
 the juice of the meat; but a much 
 better invention is the upright Grid- 
 iron, which is attached to the front of 
 the grate, and has a pan at the bottom 
 to catch the gravy. Kidneys, rashers, 
 etc., dressed in this manner will be 
 found delicious. There are some, 
 however, who think that the dressing 
 of meat over the fire secures a flavor 
 which cannot otherwise be obtained. 
 Remember that the Gridiron is de- 
 voted to the cooking of small dishes, 
 or snacks, for breakfast, supper, and 
 luncheon, and is therefore a most use- 
 ful servant, ready at a moment's 
 notice. Remember, also, that every 
 moment which is lost, after the Grid- 
 iron has delivered up his charge, is a 
 delay to the prejudice of the Gridiron. 
 From the Gridiron to the table with- 
 out loss of time should be the rule. 
 
 The Fryino-pan is less a favorite, 
 in our estimation, than the Gridiron ; 
 
 but not to be despised, nevertheless. 
 He is a noisy and a greasy servant, re- 
 quiring much watchfulness. Like the 
 Gridiron, the Frying-pan requires a 
 clear but not a large tire, and the pan 
 should be allowed to get thoroughly 
 hot, and be well covered with fat, be- 
 fore meat is put into it. The excel- 
 lence of frying very much depends 
 upon the sweetness of the oil, butter, 
 lard, or fat that may be employed. 
 The Frying-pan is very useful in the 
 warming of cold vegetables and other 
 kinds of food, and in this respect may 
 be considered a real friend of economy. 
 All know the relish afibrded by a pan- 
 cake — a treat which the Gridiron 
 would be unable to afford us — to say 
 nothing of eggs and bacon, and various 
 kinds of fish, to which both the Sauce- 
 pan and the Gridiron are quite unsuit- 
 ed, because they require that which is 
 the essence of frying, boiling and brown- 
 ing in fat. 
 
 The Spit is a very noble and very 
 useful implement of cookery; as an- 
 cient, we presume, as he is straightfor- 
 ward at his work. Perhaps the pro- 
 cess of roasting stands only second in 
 the rank of excellence in cookery. The 
 process is perfectly sound in its chemi- 
 cal effects upon the food, while the 
 joint is kept so immediately under the 
 eye of the cook, that it must be the 
 fault of that functionary if it does not 
 go to the table in the highest state of 
 perfection. The process of roasting 
 may be commenced very slowly, by the 
 meat being kept a good distance from 
 the fire, and gradually brought for- 
 ward, until it is thoroughly soaked 
 within and browned without. The 
 Spit has this advantage over the Oven, 
 and especially over the common oven, 
 that the meat retains its own flavor, 
 not having to encounter the evapora- 
 tion from fifty different dishes, and 
 that the steam from its own substance 
 passes entirely away, leaving the 
 essence of the meat in its primest con- 
 dition. 
 
 The Dutch Oven, though not so 
 royal an instrument as the Spit, is, 
 nevertheless, of great utility for small 
 
BEEF. 
 
 173 
 
 dishes of various kinds, which the 
 Spit would spoil by the magnitude of 
 its operations, or the Oven destroy by 
 the severity of its heat. It combines, 
 in fact, the advantages of roasting and 
 baking, and may bo adopted for com- 
 pound dishes, and for warming cold 
 scraps : it is easily heated, and causes 
 no material expenditure of fuel. 
 
 The Saucepan. — When we come 
 to speak of the Saucepan, we have to 
 consider the claims of a very large, 
 ancient, and useful family ; and, per- 
 haps, looking at the generic orders of 
 the Saucepan, all other cooking imple- 
 ments must yield to its claims. There 
 are large Saucepans, which we dignify 
 with the name of Boilers, and small 
 Saucepans, which come under the de- 
 nomination of Stewpans. There are 
 few kinds of meat or fish which it will 
 not receive, and dispose of in a satis- 
 factory manner ; and few vegetables 
 for which it is not adapted. The 
 Saucepan, rightly used, is a very eco- 
 nomical servant, allowing nothing to 
 be lost — that which escapes from the 
 meat while in its charge forms broth, 
 or may be made the basis of soups. 
 Fat rises upon the surface of the water, 
 and may be skimmed ofl*; while in 
 various stews it combines, in an emi- 
 nent degree, what we may term the 
 fragrance of cookery, and the piquancy 
 of taste. The French are perfect mas- 
 ters of the use of the Stewpan. And 
 we shall find that, as all cookery is 
 but an aid to digestion, the operations 
 of the Stewpan resemble the action of 
 the stomach very closely. The stomach 
 is a close sac, in which solids and fluids 
 are mixed together, macerated in the 
 gastric juice, and dissolved by the aid 
 of heat and motion, occasioned by the 
 continual contractions and relaxations 
 of the coats of the stomach during the 
 action of digestion. This is more 
 closely resembled by the process of 
 stewing than by any other of our culi- 
 nary methods. 
 
 In this rapid review of the claims 
 of various cooking utensils, \fe 
 think that we have done justice to 
 each. Thej all have their respective 
 
 advantages ; besides which, they con- 
 tribute to the VARIETY presented by 
 our tables, without which the routine 
 of eating would be very monotonous 
 and unsatisfactory. 
 
 There is one process to which we 
 must yet allude — the process of Spoil- 
 ing. Many cooks know how to produce 
 a good dish, but too many of them 
 know how to spoil it. They leave 
 iifty things to be done just at the criti- 
 cal moment when the chief dish should 
 be watched with an eye of keenness, 
 and attended by a hand thoroughly 
 expert. Having spent three hours in 
 making a joint hot and rich, they for- 
 get that a quarter of an hour, after it 
 is taken from the fire, may impair or 
 spoil all their labors. 
 
 Baked or Roast Meat. — Meat ia 
 better roasted than baked ; but in these 
 days of cooking stoves, the latter mode 
 of cooking is generally the most con- 
 venient; and if basted frequently, it 
 can be rendered nearly as good as if 
 roasted. Rub salt on the meat ; have 
 at least a pint of water in the dripping- 
 pan, adding more as it cooks away ; 
 turn it over the meat while cooking, 
 four or five times in the course of an 
 hour ; if not basted often, it will be 
 dry and hard. Heat it gradually 
 through, then increase the fire so that 
 it will cook quick. 
 
 To Roast a Sirloin of Beef. — As a 
 joint cannot be properly roasted with- 
 out a good fire, see that it is well made 
 up about f hour before it is required, 
 so that when the joint is put down, it 
 is clear and bright. Choose a nice sir- 
 loin, the weight of which should not ex- 
 ceed 16 pounds, as the outside would be 
 too much done, while the inside would 
 not be done enough. Spit it or hook 
 it on to the jack firmly, dredge it 
 slightly with flour, and place it near 
 the fire at first, as directed in the pre- 
 ceding recipe. Then draw it to a dis- 
 tance, and keep continually basting 
 until the meat is done. Sprinkle a 
 small quantity of salt over it, empty 
 the dripping-pan of all the dripping, 
 pour in some boiling water slightly 
 salted, stir it about, and strain over the 
 
174 
 
 YOU ask! — I'll tell! 
 
 meat. Garnish with tufts of hoi-se- 
 radish, and send horseradish sauce and 
 Yorkshire pudding to table with it. 
 
 Time, a sirloin of 10 lbs., 2J hours ; 
 14 to 16 lbs., about 4 or 4J hours. 
 
 Sufficient, a joint of 10 lbs., for eight 
 or nine persons. Seasonable at any time. 
 
 The rump, round, and other pieces 
 of beef are roasted in the same manner, 
 allowing for solid joints quarter of an 
 hour to every pound. 
 
 Broiled Beef-steaks or Rump- 
 steaks. — Ingredients. — Steaks, a 
 piece of butter the size of a walnut, salt 
 to taste, 1 tablespoonful of good mush- 
 room ketchup or Harvey's sauce. 
 
 Mode. — As the success of a good 
 broil so much depends on the state of 
 the fire, see that it is bright and clear, 
 and perfectly free from smoke; and 
 do not add any fresh fuel just before 
 the gridiron is to be used. Sprinkle a 
 little salt over the fire, put on the 
 gridiron for a few minutes, to get 
 thoroughly hot through ; rub it with a 
 piece of fresh suet, to prevent the meat 
 from sticking, and lay on the steaks, 
 which should be cut of an equal thick- 
 ness, about \ of an inch, or rather 
 thinner, and level them by beating 
 them (as little as possible) with a roll- 
 ing-pin. Turn them frequently with 
 steak-tongs (if these are not at hand, 
 stick a fork in the edge of the fat, that no 
 gravy escapes), and in from eight to ten 
 minutes the steaks will be done. Have 
 ready a very hot dish, into which put 
 the ketchup, and, when liked, a little 
 minced shalot ; dish up the steaks, rub 
 them over with butter, and season with 
 pepper and salt. The exact time for 
 broiling stakes must be determined by 
 taste, whether they are liked under- 
 done orwell-done: more thanfrom eight 
 to ten minutes for a steak \ inch in 
 thickness, we think, would spoil and 
 dry up the juices of the meat. Great 
 expedition is necessary in sending 
 broiled steaks to table; and, to have 
 them in perfection, they should not be 
 cooked till everything else prepared for 
 dinner has been dished up, as their ex- 
 cellence entirely depends on their 
 being served up hot. They may be 
 
 garnished with scraped horseradish, o» 
 slices of cucumber. Oyster, tomato, 
 onion, and many other sauces, are fre- 
 quent accompaniments to rump-steak, 
 but true lovers of this dish generally 
 reject all additions but pepper, salt, and 
 a tiny piece of butter. 
 
 Time, 8 to 10 minutes. Sufficient. — 
 Allow J lb. to each person ; if the 
 party consist entirely of gentlemen, % 
 lb. will not be too much. Seasonable 
 all the year, but not so good in the 
 height of summer, as the meat cannot 
 hang long enough to be tender. 
 
 To Dress a Bullock's Heart.— Put 
 the heart into warm water to soak for 
 two hours ; then wipe it well with a 
 cloth, and, after cutting off the lobes, 
 stuff" the inside with a highly-seasoned 
 forcemeat. Fasten it in, by means of 
 a needle and coarse thread; tie the 
 heart up in paper, and set it before a 
 good fire, being very particular to keep 
 it well basted, or it will eat dry, there 
 being but very little of its own fat. 
 Two or three minutes before serving, 
 remove the paper, baste well, and serve 
 with good gravy and red-currant jelly 
 or melted butter. If the heart is very 
 large, it will require two hours, and, 
 covered with a caul, may be baked as 
 well as roasted. 
 
 Time, large heart, two hours. Suffi- 
 cient for six or eight persons. Season- 
 able, all the year. 
 
 Note. — This is an excellent family dish, is very 
 savory, and, though not seen at many good tables, 
 may be recommended for its cheapness and 
 economy. 
 
 Fried Rump - Steak. — Although 
 broiling is a far superior method of 
 cooking steaks to frying them, yet, 
 when the cook is not very expert, the 
 latter mode may be adopted ; and, 
 when properly done, the dish may 
 really look very inviting, and the 
 flavor be good. The steaks should be 
 cut rather thinner than for broiling, 
 and with a small quantity of fat to 
 each. Put some butter or clarified 
 dripping into a frying-pan ; let it get 
 quite hot, then lay in the steaks. 
 Turn them frequently until done, 
 which will be in about eight minutes, 
 
BEEF. 
 
 175 
 
 or rather more, should the steaks be 
 very thick. Serve on a very hot dish, 
 in which put a small piece of butter, 
 and a tablespoonful of ketchup, and 
 season with pepper and salt. They 
 should be sent to table quickly, as, 
 when cold, the steaks are entirely 
 spoiled. 
 
 Time, eight minutes for a medium- 
 sized steak,rather longer for a very thick 
 one. Seasonable all the year, but not 
 good in summer, as the meat cannot 
 hang to get tender. 
 
 Note. — Where much gravy is liked, make it in 
 the following manner: — As soon as the steaks are 
 done, dish them, pour a little boiling water into 
 the frying-pau, add a seasoning of pepper and salt, 
 a small piece of butter, and a tablespoonful of Har- 
 vey's sauce, or mushroom ketchup. Hold the pau 
 over the fire for a minute or two, just let the gravy 
 eimmer, then pour on the steak, and serve. 
 
 Stewed Beef, or Rump-Steak (an 
 Entree ) . — Ingredients. — About 2 
 pounds of beef, or i-ump-steak, 3 onions, 2 
 turnips, 3 carrots, 2 or 3 ounces of but- 
 ter, i pint of water, 1 tea^poonful of 
 salt, ^ do. of pepper, 1 tablespoonful of 
 ketchup, 1 tablespoonful of flour. 
 
 Mode. — Have the steaks cut tolera- 
 bly thick, and rather lean. Divide 
 them into convenient-sized pieces, and 
 fry them in the butter a nice brown 
 on both sides. Cleanse and pare the 
 vegetables, cut the onions and carrots 
 into thin slices, and the turnips into 
 dice, and fry these in the same fat 
 that the steaks were done in. Put all 
 into a saucepan, add j pint of water, 
 or rather more should it be necessary, 
 and simmer very gently for 2^ or 3 
 hours; when nearly done, skim well, 
 add salt, pepper, and ketchup in the 
 above proportions, and thicken with a 
 tablespoonful of flour mixed with two 
 of cold water. Let it boil up for a 
 minute or two after the thickening is 
 added, and serve. When a vegetable 
 scoop is at hand, use it to cut the vege- 
 tables in fanciful shapes, and tomato, 
 Harvey's sauce, or walnut-liquor, may 
 be used to flavor the gravy. It is less 
 rich if stewed the previous day, so that 
 the fat may be taken off when cold. 
 When wanted for table, it will merely 
 require warming through. 
 
 Time, three hours. Sufficient for 
 four or five persons. Seasonable at any 
 time. 
 
 Baked Beef (Gold Meat Cookery). 
 
 I. Ingredients. — About 2 pounds of 
 cold roast beef, 2 small onions, 1 large 
 carrot or 2 small ones, 1 turnip, a small 
 bunch of savory herbi^, salt and pepper to 
 taste, 12 tablespoonfuls of gravy, 3 table- 
 spoonfuls of ale, crushed or mashed pota- 
 toes. 
 
 Mode. — Cut the beef in slices, 
 allowing a small amount of fat to each 
 slice. Place a layer of this in the bot- 
 tom of a pie-dish, with a portion of 
 the onions, carrots, and turnips, which 
 must be sliced. Mince the herbs, 
 strew them over the meat, and season 
 with pepper and salt. Then put an- 
 other layer of meat, vegetables, and 
 seasoning ; and proceed in this manner 
 until all the ingredients are used. 
 Pour in the gravy and ale (water may 
 be substituted for the former, but it is 
 not so nice), cover with a crust or 
 mashed potatoes, and bake for half 
 an hour, or rather longer. 
 
 Time, rather more than half an 
 hour. Sufficient for five or six persona. 
 Seasonable at any time. 
 
 Note. — It is us well to parboil the carrots and 
 turnips before adding them to the meat, and to use 
 some of the liquor iu which they were boiled as a 
 substitute for gravy ; that is to say, when there ia 
 no gravy at hand. Be particular to cut the onions 
 iu Vfcry Oiin slices. 
 
 II. Ingredients. — Slices of cold 
 roast beef, salt and pepper to taste, 1 sliced 
 onion, 1 teaspoonful of minced savory 
 herbs, about 12 tablespoonfuls of gravy 
 or sauce of any kind, mashed potatoes. 
 
 Mode. — Butter the sides of a deep 
 dish, and spread mashed potatoes over 
 the bottom of it. On this place layers 
 of beef in thin slices (this may be 
 minced if there is not sufficient beef to 
 cut into slices), well seasoned with 
 pepper and salt, and a very little 
 onion and herbs, which should be pre- 
 viously fried of a nice brown ; then 
 put another layer of mashed potatoes 
 and beef, and other ingredients, as be- 
 fore. Pour in the gravy or sauce, 
 cover the whole with another layer of 
 
176 
 
 YOU ask! — I'll tell! 
 
 potatoes, and bake for half an hour. 
 This may be served in the dish, or 
 turned out. 
 
 Time, half hour. Sufficient, a large 
 pie-dish full for five or six persons. 
 Seasonable at any time. 
 
 Broiled Beef and Mushroom 
 Sauce.— Cold Meat Cookery.— In- 
 gredients. — 2 or ^ dozen small button 
 mushrooms, 1 ounce of butter, salt and 
 Cayenne to taste, 1 tablespoonful of 
 mtishroom ketchup, mashed potatoes, 
 ilices of cold roast beef. 
 
 Mode. — Wipe the mushrooms free 
 from grit with a piece of flannel, and 
 Bait. Put them in a stewpan with 
 the butter, seasoning, and ketchup ; 
 shake the pan over the fire until the 
 mushrooms are quite done, then pour 
 them in the middle of mashed pota- 
 toes, browned; then place round the 
 potatoes slices of cold roast beef, nicely 
 broiled, over a clear fire. In making 
 the mushroom sauce, the ketchup may 
 be dispensed with, if there is sufficient 
 gravy. 
 
 Tim£, quarter hour. Seasonable from 
 August to October. 
 
 Hashed Beef (Cold Meat Cook- 
 ery). — Ingredients. — The remains 
 of ribs or sirloin of beef, 2 onions, 1 car- 
 rot, 1 bunch of savory herbs, pepper 
 and salt to taste, i blade of pounded 
 mace, thickening of flour, rather more 
 than 1 pint of water. 
 
 Mode. — Take off all the meat from 
 the bones of ribs or sirloin of beef, 
 Eemove the outside brown and gris- 
 tle. Place the meat on one side, and 
 well stew the bones and pieces, with 
 the above ingredients, for about two 
 hours, till it becomes a strong gravy, 
 and is reduced to rather more than a 
 half pint. Strain this, thicken with a 
 teaspoonful of flour, and let the gravy 
 cool. Skim ofif all the fat. Lay in the 
 meat, let it get hot through, but do 
 not allow it to boil, and garnish with 
 sippets of toasted bread. The gravy 
 may be flavored as in the preceding 
 recipe. 
 
 Time, rather more than two hours. 
 Seaaonable at any time. 
 
 NuU. — May b« lerred iu walls of maabed pota- 
 
 toes, brown, in which case the sippets sbonld b« 
 omitted. Be careful that hMhed meat does not 
 boil, or it will become tough. 
 
 Potted Beef (Cold Meat Cookery.) 
 
 — Ingredients. — The remains of cold 
 roast or boiled beef, \ lb. (^ butter, Cay- 
 enne to taste, 2 blades of pounded mace. 
 
 Mode. — The outside slices of boiled 
 beef may, with a little trouble, be con- 
 verted into a very nice addition to the 
 breakfast table. Cut up the meat into 
 small pieces, and pound it well, with 
 a little butter, in a mortar; udd a 
 seasoning of Cayenne and mace, and be 
 very particular that the latter ingredi- 
 ent is reduced to the finest powder. 
 When all the ingredients are thor- 
 oughly mixed, put into glass or earthen 
 potting-pots, and pour on the top a 
 coating of clarified butter. 
 
 Seasonable at any time. 
 
 Note. — If cold roast beef is used, remove all 
 pieces of gristle and dry outside pieces, as these do 
 not pound well. 
 
 Stewed Beef with Oysters (Cold 
 Meat Cookery) — Ingredients. — 
 A few thick steaks of cold ribs or sirloin 
 of beef, 2 ounces of butter, 1 onion sliced, 
 pepper and salt to taste, J glass of port 
 wine, a little flour to thicken, 1 or 2 
 dozen oysters, rather more than ^ pint 
 of water. 
 
 Mode. — Cut the steaks rather thick, 
 from cold sirloin or ribs of beef. 
 Brown them lightly in a stewpan, with 
 the butter and a little water. Add 
 half a pint of water, the onion, pep- 
 per, and salt. Cover the stewpan 
 closely, and let it simmer very gently 
 for half an hour. Then mix about a 
 teaspoonful of flour smoothly with a 
 little of the liquor. Add the port wine 
 and oysters, their liquor having been 
 previously strained and put into the 
 stewpan. ' Stir till the oysters plump, 
 and serve. It should not boil after the 
 oysters are added, or they will harden. 
 
 Boiled Aitch-bone of Beef —After 
 this joint has been in salt five or six 
 days, it will be ready for use, and will 
 not take so long boiling as a round, for 
 it is not so solid. Wash the meat, and, 
 if too salt, soak it for a few hours, 
 changing tho water once or twice, till 
 
BEEF. 
 
 171 
 
 the required freshness is obtained. Put 
 into a saucepan, or boiling pot, suffi- 
 cient water to cover the meat ; set it 
 over the fire, and when it boils, plunge 
 in the joint and let it boil up quickly. 
 Kow draw the pot to the side of the fire, 
 and there let it remain until the water 
 is sufficiently cooled that the finger may 
 be borne in it. Then draw the pot 
 nearer the fire, and keep the water 
 gently simmering until the meat is done, 
 or it will be hard and tough if rapidly 
 boiled. Carefully remove the scum 
 from the surface of the water, and con- 
 tinue doing this for a few minutes after 
 it first boils. Carrots and turnips are 
 served with this dish, and sometimes 
 suet dumplings, all of which may be 
 boiled with the beef. Garnish with a 
 few of the carrots and turnips, and 
 serve the remainder in a vegetable-dish. 
 Time, an aitch-bone of 10 pounds, 2i 
 hours after the water boils ; one of 20 
 pounds, 4 hours. Sufficient, 10 pounds 
 for seven or eight persons. Seasonable 
 all the year, but best from September 
 to March. 
 
 Note. — The liquor in which the meat has been 
 boiled may be easily converted into a very excel- 
 lent pea-soup. It will require but few vegetables, 
 as it will be impregnated with the flavor of those 
 boiled with the meat. 
 
 If the beef is not to be eaten until it 
 is cold, do not take it out when it is 
 sufficiently boiled, but remove the pot 
 from the fire, and let it remain until 
 nearly cold, then take out the beef. 
 This is the secret of having cold corned 
 beef juicy and full flavored, instead of 
 dry as a chip. 
 
 Beef Minced. — Cut into small dice 
 remains of cold beef: the gravy re- 
 served from it on the first day of it be- 
 ing served should be put in the stew- 
 pan, with the addition of warm water, 
 some mace, sliced shalot, salt, and 
 black pepper. Let the whole simmer 
 gently for an hour. A few minutes be- 
 fore it is served, take out the meat and 
 dish it; add to the gravy some walnut 
 ketchup, and a little lemon juice or 
 walnut pickle. Boil up the gravy once 
 more, and, when hot, pour it over the 
 meat. Serve it with bread sippets. 
 
 12 
 
 Rump-Steak Pie. — Cut 3 pounda 
 of rump-steak (that has been kept till 
 tender) into pieces half as big as your 
 hand, trim off all the skin, sinews, and 
 every part which has not indisputable 
 pretensions to be eaten, and beat them 
 with a chopper. Chop very fine half 
 a dozen shalots, and add to them half an 
 ounce of pepper and salt mixed. StreW 
 some of the mixture at the bottom of 
 the dish, then a layer of steak, then 
 some more of the mixture, and so ow 
 till the dish is full, and half a gill of 
 mushroom ketchup, and the sam^ 
 quantity of gravy, or red wine. Cover 
 it as in the preceding recipe, and bake 
 it two hours. Large oysters, parboiled, 
 bearded, and laid alternately with the 
 steaks, their liquor reduced and sub- 
 stituted instead of the ketchup and 
 wine, will be a variety. 
 
 Plain Beefsteak Pie. — Ingredi- 
 ents. — 2^ pounds of beefsteak, a little 
 pepper, salt, and Cayenne, a little water, 
 or gravy if you have it, 1 tablespoonful 
 of Worcestershire sauce, the yolk of 1 
 ^99 i h o- pound of paste. 
 
 Cut the steak into small pieces with 
 a very little fat ; dip each piece into 
 flour, place them in a pie-dish, season* 
 ing each layer with pepper, salt, and a 
 very little Cayenne pepper. Fill the 
 dish sufficiently with slices of steak to 
 raise the crust in the middle ; half fill 
 the dish with water or any gravy left 
 from roast beef, and a spoonful of 
 Worcestershire sauce. Put a border 
 of paste round the wet edge of the pie- 
 dish, moisten it and lay the crust over 
 it. Cut the paste even with the edge 
 of the pie-dish all round, ornament it 
 with leaves of paste, and brush it over 
 with the beaten yolk of an egg. Make 
 a hole with a knife in the top, and 
 bake it in a hot oven one and a half 
 hours. 
 
 A Beef Stew. — Time, two hours and 
 twenty minutes. 
 
 Ingredients. — 2 or 3 pounds of the 
 rump of beef, 1 quart of broth, pepper 
 and salt, tJie peel of 1 lemon, and the 
 juice, 2 tablespoonfuls of Harvey sauce, 
 1 spoonful of flour, a little ketchup. 
 
 Cut away all the skin and fat from 
 
i78 
 
 YOU ask! — I'll tell! 
 
 two or three pounds of the rump of 
 beef, and divide it into pieces about two 
 or three inches square. Put into a 
 stewpan, and pour on it a quart of 
 broth ; then let it boil, and sprinkle in 
 pepper and salt to taste. When it has 
 boiled very gently, or simmered two 
 hours, shred finely the peel of a large 
 lemon, and add it to the gravy. In 
 twenty minutes pour in a flavoring, 
 composed of two spoonfuls of Harvey 
 sauce, the juice of the lemon, the flour, 
 and a little ketchup. Add at pleasure 
 a glass of sherry, a quarter of an hour 
 after flavoring it, and serve. 
 
 Beefsteak Puddinff. — Time, to boil, 
 two hours, or a little longer. 
 
 Ingredients. — 1^ pounds of flour, 
 J a pound of chopped suet, 1 teaspoon- 
 ful of salt, 2 pounds of steak, salt and 
 black pepper to taste, 1 gill of water. 
 
 Put a pound, or a little more, of 
 flour in a basin, and mix it thoroughly 
 with some very finely chopped suet ; 
 put in a good heaped saltspoonful of 
 salt. Mix it to a paste with water ; 
 flour the paste board, the roller, and 
 your hands. Take out the lump of 
 paste, and roll it out about half an 
 inch thick. 
 
 Butter a round-bottomed pudding- 
 basin, line it with paste, turning a 
 little over the edge. Cut up the steak 
 into small pieces, with a little fat, flour 
 them slightly, season highly with pep- 
 per and salt, then lay them in a basin, 
 po«r over them a gill of water. Roll 
 out the rest of the paste, cover it over 
 the top of the basin, pressing it down 
 with the thumb. 
 
 Tie the basin in a floured pudding- 
 cloth, and put it into a saucepan in a 
 gallon of boiling water, keep it con- 
 tinually boiling for three hours, occa- 
 sionally adding a little more water. 
 
 Take it up, untie tlie cloth, turn the 
 
 Sudding over on the dish, and take the 
 asin carefully from it. Serve. 
 Some persons, of delicate digestion, 
 like this pudding boiled without a 
 basin, on account of the superior light- 
 ness the crust thus acquires, but it 
 does not look nearly as well when 
 served. 
 
 Stewed Shin of Beef — A Family 
 Dish, — Tiine, four hours and a quarter. 
 
 Ingredients. — A shin of beef, 1 bunch 
 of sweet herbs, 1 large onion, 1 head of 
 celery, 12 black pepper corns, 12 allspice, 
 3 carrots, 2 turnips, 12 small button 
 onions. 
 
 Saw the bone into three or four 
 pieces ; put them into a stewpan, and 
 just cover them with cold water. When 
 the pot simmers, skim it clean ; and 
 then add the sweet herbs, oiions, 
 celery, peppers, and allspice. Stew it 
 very gently over a slow fire till the 
 meat is tender. Then peel the carrots 
 and turnips and cut them into shapes ; 
 boil them with the button onions till 
 tender. The turnips and onions will 
 take a quarter of an hour to boil, the 
 carrots half an hour. Drain them 
 carefully. Put the meat when done on 
 a dish, and keep it warm while you 
 prepare some gravy thus : 
 
 Take a teacupful of the liquor in 
 which the meat has been stewed, and 
 mix with it three tablespoonfuls of 
 flour ; add more liquor till you have ? 
 pint and a half of gravy. Season with 
 pepper, salt, and a wineglass of mush- 
 room ketchup. Boil it up, skim off" the 
 fat, and strain it through a sieve. 
 Pour it over the meat, and lay the 
 vegetables around it. 
 
 Roast Leg of Mutton. — As mutton, 
 when freshly killed, is never tender, 
 hang it almost as long as it will keep ; 
 flour it, and put it in a cool airy place 
 for a few days, if the weather will per- 
 mit. Wash off the flour, wipe it very 
 dry, and cut off the shankbone ; put 
 it down to a brisk clear fire, dredge 
 with flour, and keep continually bast- 
 ing the whole time it is cooking. About 
 twenty minutes before serving, draw it 
 near the fire to get nicely brown ; 
 sprinkle over it a little salt, dish the 
 meat, pour off the dripping, add some 
 boiling water slightly salted, strain it 
 over the joint, and serve. 
 
 Time, a leg of mutton weighing ten 
 pounds, about two and a quarter or two 
 and a half hours ; one of seven pounds, 
 about two hours, or rather less. Suffi- 
 cient. — A moderate-sized leg of mutton 
 
MUTTON. 
 
 I7i) 
 
 BuflScient for six or eight persons. Sea- 
 sonable, at any time, but not so good in 
 June, July, and August, 
 
 Roast Loin of Mutton. — Cut and 
 trim off the suiJerfluous fat, and see 
 that the butcher joints the meat prop- 
 erly, as thereby much annoyance is 
 saved to the carver when it comes to 
 table. Have ready a nice clear fire (it 
 need not be a very wide large one), put 
 down the meat, dredge with flour, and 
 baste well until it is done. Make the 
 gravy as for roast leg of mutton, and 
 serve very hot. 
 
 Time, a loin of mutton weighing six 
 
 f>ounds, one hour and a half, or rather 
 onger. Sufficient for four or five per- 
 sons. Seasonable, at any time. 
 
 Broiled Mutton Chops. — Cut the 
 chops from a well-hung tender loin of 
 mutton, remove a portion of the fat, 
 and trim them into a nice shape; 
 slightly beat and level them ; place the 
 gridiron over a bright clear fire, rub 
 the bars with a little fat, and lay on 
 the chops. Whilst broiling, frequently 
 turn them, and in about eight minutes 
 they will be done. Season with pep- 
 
 Ser and salt, dish them on a very hot 
 ish, rub a small piece of butter on 
 each chop, and serve very hot and ex- 
 peditiously. 
 
 Hashed Mutton. — Ingredients. — 
 The remains of cold roast shoulder or leg 
 of mutton, 6 whole peppers, 6 whole all- 
 spice, a fag got of savory herbs, ^ head of 
 eelery, 1 onion, 2 ounces of butter, flour. 
 Mode. — Cut the meat in nice even 
 slices from the bones, trimming off all 
 superfluous fat and gristle; chop the 
 bones and fragments of the joint; put 
 them into a stewpan with the pepper, 
 spice, herbs, and celery; cover with 
 water, and simmer for one hour. Slice 
 and fry the onion of a nice pale-brown 
 color in the butter ; dredge in a little 
 I'our to make it thick, and add this to 
 the bones, etc. Stew for a quarter of 
 an hour, strain the gravy, and let it 
 cool ; then skim off every particle of 
 fat, and put it, with the meat, into a 
 stewpan. Flavor with ketchup, Har- 
 vey's sauce, tomato sauce, or any flavor- 
 ing that may be preferred, and let the 
 
 meat gradually warm through, but not 
 boil, or it will harden. To hash meat 
 properly, it should be laid in cold 
 gravy, and only left on the fire just 
 long enough to warm through. 
 
 Time, one hour and a half to simmer 
 the gravy. Seasonable, at any time. 
 Or, 
 
 Make a gravy, and thicken it ; then 
 place some nice slices of mutton in 
 the cold gravy, allow the meat to get 
 thoroughly hot, but on no account let 
 it boil. 
 
 Boiled Leg- of Mutton. — A leg of 
 mutton for boiling should not hang too 
 long, as it will not look a good color 
 when dressed. Cut off the shank-bone, 
 trim the knuckle, and wash and wipe 
 it very clean ; plunge it into sufiicient 
 boiling water to cover it ; let it boil up, 
 then draw the saucepan to the side of 
 the fire, where it should remain till the 
 finger can be borne in the water. Then 
 place it sufficiently near the fire, that 
 the water may gently simmer, and be 
 very careful that it does not boil fast, 
 or the meat will be hard. Skim well, 
 add a little salt, and in about 2^ hours 
 after the water begins to simmer, a 
 moderate-sized leg of mutton will be 
 done. Serve with carrots and mashed 
 turnips, which may be boiled with the 
 meat, and send caper sauce to table 
 with it in a tureen. 
 
 Time, a moderate-sized leg of mutton 
 of 9 pounds, 2\ hours after the water 
 boils ; one of 12 pounds, 3 hours. Suffi- 
 cient. — A moderate-sized leg of mutton 
 for six or eight persons. Seasonable 
 nearly all the year, but not so good in 
 June, July, and August. 
 
 Note. — When meat is liked very thoroughly 
 cooked, allow more time than stated above. The 
 liquor this joint was boiled in should be converted 
 into soup. 
 
 An excellent way to Cook a Breast 
 of Mutton. — Ingredients. — Breast 
 of mutton, 2 o?iions, salt and pepper to 
 taste, flour, a bunch of savory herbs, 
 gi'een peas. 
 
 Mode. — Cut the mutton into pieces 
 about two inches square, and let it be 
 tolerably lean ; put it into a stewpan, 
 with a little fat or butter, and fry it oi" 
 
180 
 
 YOU ask! — I'll tell! 
 
 a nice brown ; then dredge it in a little 
 flour, slice the onions, and put it with 
 the herbs in a stewpan ; pour in suffi- 
 cient vf&terjust to cover the meat, and 
 simmer the whole gently until the 
 mutton is tender. Take out the meat, 
 strain, skim off all the fat from the 
 gravy, and put both the meat and 
 gravy back into the stewpan ; add 
 about a quart of young green peas, and 
 let them boil geutly until done. Two 
 or three slices of bacon added and 
 stewed with the mutton give addi- 
 tional flavor; and to insure the peas 
 being a beautiful green color, they may 
 be boiled in water separately, and added 
 to the stew at the moment of serving. 
 
 Time, 2J hours. Sufficient for four or 
 five persons. Seasonable from June to 
 August. 
 
 Roast Shoulder of Mutton. — Put 
 the joint down to a bright, clear fire; 
 flour it well, and keep continually 
 basting. About \ hour before serving, 
 draw it near the fire, that the outside 
 may acquire a nice brown color, but 
 not sufficiently near to blacken the fat. 
 Sprinkle a little fine salt over the meat, 
 empty the dripping-pan of its contents, 
 pour in a little boiling water slightly 
 salted, and strain this over the joint. 
 Onion sauce, or stewed Spanish onions, 
 are usually sent to table with this dish, 
 and sometimes baked potatoes. 
 
 Time. — A shoulder of mutton weigh- 
 ing six or seven pounds, 1^ hours. Suffi- 
 cient for five or six persons. Seasonable 
 at any time. 
 
 Note. — Slioulder of muttou may bo dressed in a 
 Tariety of ways ; boiled, and served with oiiiou 
 eauco ; boned, and stuffed with a good veal force- 
 meat ; or baked, with sliced potatoes, in the drip- 
 ping-pan. 
 
 Roast Leg of Lamb. — Place the 
 joint at a good distance from the fire 
 at first, and baste well the whole time 
 it is cooking. When nearly done, 
 draw it nearer the fire to acquire a nice 
 brown color. Sprinkle a little fine 
 salt over the meat, empty the dripping- 
 
 {)an of its contents ; pour in a little 
 )oiling water, and strain this over the 
 meat. Serve with mint sauce and a 
 fresh salad, and for vegetables send 
 
 peas, spinach, or cauliflowers to table 
 with it. 
 
 Tim£. — A leg of lamb weighing five 
 pounds, \}i hours. Sufficient for four or 
 five persons. Seasonable from Easter 
 to Michaelmas. 
 
 JS'oU. — A shoulder of lamb requires rather mor» 
 than 1 hour to roast it. A small saddle, 1^ hours ; 
 a larger saddle, 2 hours, or longer. Loin of lamb, 
 1/4 to I/^ hours. Ribs of lamb, as they are thin- 
 ner than the loin, from 1 to 1J4 hours. 
 
 Lamb Chops. — Trim ofi"the flap from 
 a fine loin ol lamb, and cut into chops 
 about three-quarters of an inch in 
 thickness. Have ready a bright, clear 
 fire ; lay the chops on a gridiron, and 
 broil them of a nice pale brown, turn- 
 ing them when required. Season them 
 with pepper and salt, and serve very 
 hot and quickly, and garnish with crisp 
 parsley, or place them on mashed po- 
 tatoes. Asparagus, spinach, or peas, 
 are the favorite accompaniments to 
 lamb chops. 
 
 Time, about eight or ten minutes. 
 Sufficient — allow two chops to each 
 person. Seasonable from Easter to 
 Michaelmas. 
 
 Boiled Leg of Lamb.— Do not 
 choose a very large joint, but one 
 weighing about five pounds. Have 
 ready a saucepan of boiling water, into 
 which plunge the lamb, and when it 
 boils up again, draw it to the side of 
 the fire, and let the water cool a little. 
 Then stew it very gently for about one 
 and a quarter hours, reckoning from 
 the time that the water begins to sim- 
 mer. Make some white sauce ; dish 
 the lamb, pour the sauce over it, and 
 garnish it with tufts of boiled cauli- 
 flower or carrots. When liked, melted 
 butter may be substituted for the white 
 sauce : this is a more simple method, 
 but not nearly so nice. Send to table 
 with it some of the sauce in a tu- 
 reen, and boiled cauliflowers or spin- 
 ach, with whichever vegetable the dish 
 is garnished. 
 
 Time, one and a quarter hours 
 after the water simmers. Sufficient for 
 four or five persons. Seasonable from 
 Easter to Michaelmas. 
 
 Broiled Mutton and Tomato Sauce 
 
PORK. 
 
 181 
 
 (Cold Meat Cookery). — Cut some nice 
 slices from a cold leg or shoulder of 
 mutton ; season them with pepper and 
 salt, and broil over a clear fire. Make 
 some tomato sauce, pour it over the 
 mutton, and serve. This makes an ex- 
 cellent dish, and must be served very 
 hot. 
 
 Time, about five minutes to broil the 
 mutton. Seasonable in September and 
 October, when tomatoes are plentiful 
 and seasonable. 
 
 Baked Minced Mutton (Cold Meat 
 Cookery). — Ingredients. — The re- 
 mains of any joint of cold roast mutton, 
 1 or 2 onions, 1 bunch of savory herbs, 
 pepper and salt to taste, 2 blades of 
 pounded mace or nutmeg, 2 tablespoon- 
 fuls of gravy, mashed potatoes. 
 
 Mode. — Mince an onion rather fine, 
 and fry it a light-brown color ; add the 
 herbs and mutton, both of which 
 should be also finely minced and well 
 mixed ; season with pepper and salt, 
 and a little pounded mace or nutmeg, 
 and moisten with the above proportion 
 •of gravy. Put a layer of mashed po- 
 tatoes at the bottom of a dish, then the 
 mutton and another layer of potatoes, 
 and bake for about half an hour. 
 
 Time, half an hour. Seasonable at 
 any time. 
 
 Note. — If there should be a large quantity of 
 uieat, use two onions instead of one. 
 
 Roast Leg of Pork. — Choose a 
 «mall leg of pork, and score the skin 
 across in narrow strips, about a quar- 
 ter of an inch apart. Cut a slit in 
 the knuckle, loosen the skin, and fill it 
 with a sage-and-onion stufiing. Brush 
 the joint over with a little salad-oil 
 (this makes the crackling crisper, and 
 a better color), and put it down to a 
 bright, clear fire, not too near, as that 
 would cause the skin to blister. Baste 
 it well, and serve with a little gravy 
 made in the dripping-pan, and do not 
 omit to send to the table with it a 
 tureen of well-made apple sauce. 
 
 Time. — A leg of pork weighing eight 
 pounds, about three hcmrs. Sufficient 
 Tor six or seven persons. Seasonable 
 from September to March. 
 
 Pork, Spare-rib. — Joint it nicely 
 
 before roasting, and crack the ribs 
 across. Take care not to have the fire 
 too fierce. The joint should be basted 
 with very little butter and flour, and 
 may be sprinkled with fine dried sage. 
 It takes from two to three hours. Apple 
 sauce, mashed potatoes, and greens, are 
 the proper accompaniments, also good 
 mustard, fresh made. 
 
 Pork Cutlets or Clioj)s. — Ingredi- 
 ents. — Loin, or fore-lom, of pork, egg 
 and bread crumbs, salt and pepper to 
 taste; to every tablespoonful of bread- 
 crumbs allow ^ teaspoonful of minced 
 sage ; clarified butter. 
 
 Mode. — Cut the cutlets from a loin, 
 or fore-loin, of pork ; trim them the 
 same as mutton cutlets, and scrape the 
 top part of the bone. Brush them over 
 with egg, sprinkled with bread crumbs, 
 with which have been mixed minced 
 sage ^nd a seasoning of pepper and 
 salt; drop a little clarified butter on 
 them, and press the crumbs well down. 
 Put the frying-pan on the first with 
 some lard in it ; when this is hot, 
 lay in the cutlets, and fry them a 
 light - brown on both sides. Take 
 them out, put them before the fire to 
 dry the greasy moisture from them, 
 and dish them on mashed potatoes. 
 Serve with them any sauce that may 
 be preferred ; such as tomato sauce, 
 sauce piquante, sauce Robert, or pickled 
 gherkins. 
 
 Time, from fifteen to twenty min- 
 utes. Sufficient, allow six cutlets for 
 four persons. Seasonable from October 
 to March, 
 
 Note. — The remains of roast loin of pork may be 
 dressed in the same manner. 
 
 To Bake a Ham. — As a ham for 
 
 baking should be well soaked, let it 
 remain in water for at least twelve 
 hours. Wipe it dry, trim away any 
 rusty places underneath, and cover it 
 with a common crust, taking care that 
 this is of sufiicient thickness all over 
 to keep the gravy in. Place it in a 
 moderately-heated oven, and bake for 
 nearly four hours. Take oft' the crust 
 and skin, and cover with raspings, the 
 
182 
 
 YOU ask! — I'll tell! 
 
 same as for boiled ham, and garnish 
 the knuckle with a paper frill. This 
 method of cooking a hum is, by many 
 persons, considered far superior to 
 boiling it, as it cuts fuller of gravj' and 
 has a finer flavor, besides keeping a 
 much longer time good. 
 
 Time, a medium-sized ham, four 
 hours. Scasoitable, all the year. 
 
 To Boil a Ham. — In choosing a 
 ham, ascertain that it is perfectly 
 sweet, by running a sharp knife into 
 it, close to the bone ; and if, when the 
 knife is withdrawn, it has an agreea- 
 ble smell, the ham is good ; if, on the 
 contrary, the bhide has a greasy ap- 
 pearance and offensive smell, the ham 
 is bad. If it has been long laung, and 
 is very dry and salt, let it remain in 
 soak from eight to twelve hours. Wash 
 it thoroughly clean, and trim away 
 from the underside all the rusty and 
 smoked parts, which would spoil the 
 appearance. Put it into a boiling-pot, 
 with sufficient cold water to cover it ; 
 bring it gradually to a boil, and as the 
 scum rises, carefully remove it. Keep 
 it simmering very gently until tender, 
 and be careful that it does not stop 
 boiling, nor boil too quickly. When 
 done, take it out of the pot, strip off 
 the skin, and sjirinkle over it a few 
 fine bread-raspings, put a frill of cut 
 paper round the knuckle, and serve 
 If to be eaten cold, let the ham remain 
 in the water until nearly cold : by this 
 method the juices are kept in, and it 
 will be found infinitely superior to one 
 taken out of the water hot ; it should, 
 however, be borne in mind that the ham 
 must not remain in the saucepan all 
 night. When the skin is removed, 
 sprinkle over bread-raspings, or, if 
 wanted particularly nice, glaze it. Place 
 a paper frill round the knuckle, and 
 garnish with i)arsley, or cut vegetable 
 flowers. 
 
 Tune, a ham weighing ten pounds, 
 four hours to simmer gently ; fifteen 
 pounds, five hours ; a very large one, 
 about six hours. Seasonable all the year. 
 
 Boiled Leg of Pork.— For boiling, 
 choose a small, compact, well-filled leg, 
 and rub it well with salt; let it remain 
 
 in pickle for a week or ten days, turn- 
 ing and rubbing it every day. Au 
 hour before dressing it, put it into 
 cold water for an hour, which improves 
 the color. If the pork is purchased 
 ready salted, ascertain how long the 
 meat has been in pickle, and soak it 
 accordingly. Put it into a boiling-pot, 
 with sufficient cold water to cover it; 
 let it gradually come to a boil, and 
 remove the scum as it rises. Simmer 
 it very gently until tender, and do not 
 allow it to boil fast or the knuckle will 
 fall to pieces before the middle of the 
 leg is done. Carrots, turnips, or pars- 
 nips may be boiled with the pork, 
 some of which should be laid round 
 the dish as a garnish, and a well-made 
 pease-pudding is an indispensable ac- 
 companiment. 
 
 Time. — A leg of pork weighing eight 
 pounds, three hours after the water 
 boils, and to be simmered very gently. 
 tSuJficient for seven or eight persons. 
 jSemonable from September to March. 
 
 JVote. — The liquor in which a leg of pork has 
 been boiled makes excellent psii-soup. 
 
 Pig's Liver (a Savory and Eco- 
 nomical Dish). — Ingredients. — The 
 liver and lights of a pig, Q or 1 slices 
 of bacon, potatoes, 1 large bunch of 
 parsley, 2 onions, 2 sage-leaves, pepper 
 and salt to taste, a little broth or water, 
 
 Alode. — Slice the liver and lights, 
 wash these perfectly clean, and par- 
 boil the potatoes ; mince the parsley 
 and sage, and chop the onion rather 
 small. jPut the meat, potatoes, and 
 bacon into a deep tin dish, in alternate 
 layers, with a sprinkling of the herbs, 
 and a seasoning of pepper and salt be- 
 tween each ; pour on a little water or 
 broth, and bake in a moderately-heated 
 oven for two hours. 
 
 Time, two hours. Sufficient for six 
 or seven persons. Seasonable from 
 September to March. 
 
 To Boil Pickled Pork.— Should the 
 pork be very salt, let it remain in water 
 about two hours before it is dressed; 
 put it into a saucepan with sufficient 
 cold water to cover it, let it gradually 
 come to a boil, then gently simmer 
 
VEAL. 
 
 183 
 
 until quite tender. Allow ample time 
 for it to cook, as nothing is more dis- 
 agreeable than underdone pork, and 
 when boiled fast the meat becomes 
 hard. This is sometimes served with 
 boiled poultry and roast veal, instead 
 of bacon ; when tender, and not over 
 salt, it will be found equally good. 
 
 Time, a piece of pickled pork weigh- 
 ing two pounds, one hour and a quar- 
 ter; four pounds rather more than 
 two hours. Seasonable at any time. 
 
 To Boil Bacon [English Break- 
 fast). — As bacon is frequently exces- 
 sively salt, let it be soaked in warm 
 water for an hour or two previous to 
 dressing it ; then pare off the rusty 
 parts, and scrape the under-side and 
 rind as clean as possible. Put it into 
 a saucepan of cold water, let it come 
 gradually to a boil, and as fast as the 
 scum rises to the surface of the water, 
 remove it. Let it simmer very gently 
 until it is thoroughly done ; then take 
 it up, strip off the skin, sprinkle over 
 the bacon a few bread-raspings, and 
 garnish with tufts of cauliflower or 
 Brussels sprouts. When served alone, 
 young and tender broad beans or green 
 peas are the usual accompaniments. 
 
 Time, one pound of bacon, three- 
 quarters of an hour; two pounds, one 
 hour and a half. Sufficient, two pounds 
 for eight persons, when served with 
 poultry or veal. Seasonable at any time. 
 
 A Fillet of Veal. — A fillet is good 
 baked. Take out the bone, and fill the 
 vacancy with a dressing made of bread 
 soaked soft, then squeezed out of the 
 Water and mixed with chopped raw 
 pork and two eggs. Season it with 
 salt and pepper, and add, if you like, 
 sweet herbs. Close up the meat after 
 putting in the dressing, put it in the 
 baking-pan with about a quart of 
 water, cover the top with the dressing, 
 and bake it from two to three hours, 
 according to the size of the piece of 
 veal. Thicken the gravy, after taking 
 up the meat, with some of the dress- 
 ing, add a little butter, and if liked 
 quite rich, put in a small quantity of 
 wine, or ketchup. 
 
 Veal Cutlets. — Ingreptents. — 
 
 About 3 pounds of the prime part of the 
 leg of veal, egg and bread crurnbs, 3 
 tablespoonfuls of minced savory hn-bs, 
 salt and pepper to taste, a small pieiie of 
 butter. 
 
 Mode. — Have the veal cut into 
 slices about three-fourths of an inch 
 in thickness, and, if not divided 
 evenly, level the meat with a cutlet- 
 bat or rolling-pin. Shape and trim 
 the cutlets, and brush them over with 
 egg. Sprinkle with bread crumbs, with 
 which have been mixed minced herbs 
 and a seasoning of pepper and salt, and 
 press the crumbs down. Fry them of 
 a delicate brown in fresh lard or butter, 
 and be careful not to burn them. They 
 should be very thoroughly done, but 
 not dry. If the cutlets be thick, keep 
 the pan covered for a few minutes at a 
 good distance from the fire, after they 
 have acquired a good color. By this 
 means the meat will be done through. 
 Lay the cutlets in a dish, keep them 
 hot, and make a gravy in the pan as 
 follows : Dredge in a little flour, add a- 
 piece of butter the size of a walnut, 
 brown it, then pour as much boiling 
 water as is required over it, season with 
 pepper and salt, add a little lemon- 
 juice, give one boil, and pour it over 
 the cutlets. They should be garnished 
 with slices of broiled bacon, and a few 
 forcemeat balls will be found a very 
 excellent addition to this dish. 
 
 Time, for cutlets of a moderate 
 thickness, about twelve minutes; if 
 very thick, allow more time. Sufficient 
 for six persons. Seasonable from March 
 to October. 
 
 Note. — Veal cutlets may be merely floured and 
 fried of a nice brown ; tbe gravy and garnisiiing 
 should be the same as in the preceding recipe. 
 They may also be cut from the loin or neck. 
 
 Veal and Ham Pie. — Ingredi- 
 ents. — 2 pounds of veal cutlets, ^ a 
 pound of boiled ham, 2 tablespoonfuls of 
 minced savory herbs, i teaspoonful of 
 grated nutmeg, 2 blades of pounded mace, 
 pepper and salt to taste, a strip of lemon- 
 peel finely minced, the yolks of 2 hard- 
 boiled eggs, ^ pint of water, nearly ^ 
 pint of good strong gravy, puff crust. 
 
 Mode. — Cut the veal into nice square 
 
184 
 
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 pieces, and put a layer of them at 
 the bottom of a pie - dish ; sprinkle 
 over these a portion of the herbs, 
 spices, seasoning, lemon-peel, and the 
 yolks of the eggs cut in slices. Cut 
 the ham very thin, and put a layer 
 of this in. Proceed in this manner 
 until the dish is full, so arranging it 
 that the ham comes at the top. Lay 
 a puff-paste on the edge of the dish, 
 and pour in about a half pint of water. 
 Cover with crust, ornament it with 
 leaves, brush it over with the yolk of 
 an egg, and bake in a well-heated oven 
 for one to one and a half hours, or 
 longer should the pie be very large. 
 When it is taken out of the oven, pour 
 in at the top, through a funnel, nearly 
 half a pint of strong gravy. This 
 should be made sufficiently good that, 
 when cold, it may cut in a firm jelly. 
 This pie may be very much enriched 
 by adding a few mushrooms, oysters, 
 or sweetbreads ; but it will be found 
 very good without any of the last- 
 named additions. 
 
 Time, one and a half hours, or longer 
 should the pie be very large. Sufficient 
 for five or six persons. Seasonable from 
 March to October. 
 
 Stewed Knuckle of Veal and 
 Rice. — Ingredients. — Knuckle of 
 veal, 1 onion, 2 blades of mace, 1 tea- 
 spoonful of salt, J pound of rice. 
 
 Mode. — Choose a small knuckle, or 
 cut some cutlets from it, that it may 
 be just large enough to be eaten the 
 same day it is dressed, as cold boiled 
 veal is not a particularly tempting dish. 
 Break the shank-bone, wash it clean, 
 and put the meat into a stewpan with 
 sufficient water to cover it. Let it 
 gradually come to a boil, put in the 
 salt, and remove the scum as fast as 
 it rises. When it luis simmered gently 
 for about three-quarters of an hour, 
 add the remaining ingredients, and 
 stew the whole gently for two and a 
 quarter hours. Put the meat into a 
 deep dish, pour over it the rice, etc., 
 and send boiled bacon and a tureen of 
 parsley and butter to table with it. 
 
 Time. — A knuckle of veal weighing 
 itix pounds, three hours' gentle stewing. 
 
 Sufficievd for five or six persons. Sea- 
 sonable from March to October. 
 
 Note. — Macaroni, instead of rice, boiled with 
 the veitl, will be found good ; or the rice and mau< 
 aroni may be omitted, and the Teal sent to table 
 smothered in parsley and butter. 
 
 Calf s Liver and Bacon.— Ingredi- 
 ents. — 1 or 3 pounds of liver, bacon, 
 pepper and salt to taste, a small piece of 
 butter, flour, 2 tablespoonfuls of kmon 
 juice, \ pint of water. 
 
 Mode. — Divide the liver into thin 
 slices, and cut nearly as many slices 
 of bacon as there are of liver. Fry the 
 bacon first, and put that on a hot 
 dish before the fire ; fry the liver 
 in the fat which comes from the 
 bacon, after seasoning it with pepper 
 and salt, and dredging over it a very 
 little flour. Turn the liver occasion- 
 ally to prevent its burning, and when 
 done, lay it round the dish with a 
 piece of bacon between each. Pour 
 away the bacon fat, put in a small 
 piece of butter, dredge in a little flour, 
 add the lemon-juice and water, give 
 one boil, and pour it in the middle .>f 
 the dish. It may be garnished with 
 slices of cut lemon or forcemeat balls. 
 
 Time, according to the thickness of 
 the slices, from five to ten minutes. 
 Sufficient for six or seven persons. 
 Seasonable from March to October. 
 
 Calf's Head Boiled. — Time, to 
 soak, one hour and a half; to simmer, 
 one hour and a half. 
 
 Ingredients. — ^ a calf's head, J 
 j)int of melted butter, with parsley, 1 
 lemon, a pinch of pepper and salt. 
 
 Soak the half calf's head in cold 
 water for an hour and a half, then for 
 ten minutes in hot water before it is 
 dressed. Put it into a saucepan with 
 plenty of cold water (enough for the 
 head to swim), and let it boil gently. 
 When the scum rises, skim it vert/ 
 carefully. After the head boils, let it 
 simmer gently an hour and a half. 
 Serve it with melted butter and pars- 
 ley over it, and garnish with slices of 
 lemon and tiny heaps of fried parsley. 
 Ham should be served with calf'a 
 head, or slices of bacon. 
 
 Stewed Breast of Veal and Peas. 
 
VEAL. 
 
 185 
 
 — Ingredients. — Breast of veal, 2 
 ounces of butter, a bunch of savory herbs, 
 including parsley, 2 blades of pounded 
 mace, 2 cloves, 5 or 6 young onions, 1 
 strip of lemon-peel, 6 allspice, \ tea- 
 spoonful of pepper, 1 teaspoonful of 
 salt, thickening of butter and flour, 2 
 tablespoonfuls of sherry, 2 tablespoonfuls 
 of tomato sauce, 1 tablespoonful of lemon- 
 juice, 2 tablespoonfuls of mushroo7n 
 ketchup, green peas. 
 
 Mode. — Cut the breast in half, after 
 removing the bone underneath, and 
 divide the meat into convenient-sized 
 pieces. Put the butter into a frying- 
 pan, lay in the pieces of veal, and fry 
 until of a nice brown color. Now 
 place these in a stewpan with the 
 nerba, mace, cloves, onions, lemon- 
 peel, allspice, and seasoning. Pour 
 over them just suflBcient boiling water 
 to cover the meat. Well close the lid, 
 and let the whole simmer very gently 
 for about two hours. Strain off as 
 much gravy as is required, thicken it 
 with butter and flour, add the remain- 
 ing ingredients, skim well, let it sim- 
 mer for about ten minutes, then pour 
 it over the meat. Have ready some 
 green peas, boiled separately ; sprinkle 
 these over the veal and serve. It may 
 be garnished with forcemeat balls, or 
 rashers of bacon curled and fried. 
 Instead of cutting up the meat, many 
 persons prefer it dressed whole. In 
 that case it should be half roasted be- 
 fore the water, etc., are put to it. 
 
 Time, two and a quarter hours. Suf- 
 ficient for five or six persons. 
 
 Minced Veal. — Ingredients. — 
 The remains of cold roast fillet or loin of 
 veal, rather more than 1 pint of water, 1 
 onion, \ teaspoonful of minced lemon-peel, 
 salt and white pepper to taste, 1 blade of 
 pounded mace, 2 or 8 young carrots, a 
 faggot of sweet herbs, thickening of butter 
 and flour, 1 tablespoonful of lemon-juice, 
 3 tablespoonfuls of cream or milk. 
 
 Mode. — Take about one pound of veal, 
 and should there be any bones, dredge 
 them with flour, and put them into a 
 stewpan with the brown outside, and a 
 few meat trimmings ; add rather more 
 than a pint of water, the onion cut in 
 
 slices, lemon-peel, seasoning, mace, 
 carrots, and herbs ; simmer these well 
 for rather more th an one hour, and strain 
 the liquor. Eub a little flour into some 
 butter ; add this to the gravy, set it on 
 the fire, and, when it boils, skim well. 
 Mince the veal finely by cutting, and not 
 chopping it ; put it in the gravy ; let 
 it get warmed through gradually ; add 
 the lemon-juice and cream, and, when 
 it is on the point of boiling, serve. 
 Garnish the dish with sippets of toasted 
 bread and slices of bacon rolled and 
 toasted. Forcemeat balls may also be 
 added. If more lemon-peel is liked 
 than is stated above, put a little very 
 finely minced to the veal, after it is 
 warmed in the gravy. 
 
 Time, one hour to make the gravy. 
 Seasonable from March to October. 
 
 Ragout of Cold Veal. — Either a 
 neck, loin, or fillet of veal will furnish 
 this excellent ragout with a very little 
 expense or trouble. Cut the veal into 
 handsome cutlets ; put a piece of but- 
 ter, or clean dripping, into a frying- 
 pan ; as soon as it is hot, flour and fry 
 the veal of a light brown ; take it out, 
 and if you have no gravy ready, put a 
 pint of boiling water into the frying- 
 pan, give it a boil-up for a minute, and 
 strain it in a basin while you make some 
 thickening in the following manner : — 
 Put an ounce of butter into a stewpan; 
 as soon as it melts, mix as much flour 
 as will dry it up ; stir it over the fire for 
 a few minutes, and gradually add the 
 gravy you made in the frying-pan ; let 
 them simmer together for ten min- 
 utes ; season with pepper, salt, a little 
 mace, and a wineglassful of mushroom 
 ketchup or wine ; strain it through a 
 panis to the meat, and stew very gently 
 till the meat is thoroughly warmed. 
 If you have any ready-boiled bacon, 
 cut it in slices, and put it to warm with 
 the meat. 
 
 Veal Pie. — Take some of the mid- 
 dle or scrag of a small neck ; seaso* it 
 with pepper and salt, and put to it a 
 few i^ieces of lean bacon or ham. If it 
 be wanted of a high relish, add mace, 
 Cayenne, and nutmeg to the salt and 
 pepper, and also forcemeat and egg 
 
186 
 
 YOU ask! — I'l.L tell! 
 
 balls, and if you choose add truflBes, 
 morels, mushrooms, sweetbreads cut 
 into small bits, and cocks' combs 
 blanched, if liked Have a rich gravy 
 to pour in after baking. It will be 
 very good without any of the latter 
 adilitions. 
 
 Roast Turkey. — Choosing and 
 Trussing. — Choose cock turkeys by 
 their short spurs and black legs, in 
 which case they are young; if the 
 spurs are long, and the legs pale and 
 rough, they are old. If the bird has 
 been long killed, the eyes will appear 
 sunk, and the feet very dry ; but if 
 fresh, the contrary will be the case. 
 Middling-sized fleshy turkeys are by 
 many persons considered superior to 
 those of an immense growth, as they 
 are, generally speaking, much more 
 tender. They should never be dressed 
 the same day they are killed, but, in 
 cold weather, should hang at least 
 eight days; if the weather is mild, 
 four or five days will be found suflB- 
 cient. Carefully pluck the bird, singe 
 it with white paper, and wipe it thor- 
 oughly with a cloth ; draw it, preserve 
 the liver and gizzard, and be particular 
 not to break the gall-bag, as no wash- 
 ing will remove the bitter taste it im- 
 parts where it once touches. Wash it 
 inside well, and wipe it thoroughly 
 dry with a cloth ; the outside merely 
 requires nicely wiping, as we have just 
 stated. Cut off the neck close to the 
 back, but leave euough of the crop- 
 skin to turn over ; break the leg-bone 
 close below the knee, draw out the 
 strings from the thighs, and flatten 
 the breast-bone to make it look plump. 
 Have ready a forcemeat ; fill the breast 
 with this, and, if a trussing-needle is 
 used, sew the neck over to the back ; 
 if a needle is not at hand, a skewer 
 will answer the purpose. Run a 
 skewer through the pinion and thigh 
 into the body to the pinion and thigh 
 on the other side, and press the legs as 
 raucli as possible between the breast 
 and the side bones, and put the liver 
 under one pinion, and the gizzard 
 under the other. Pass a string across 
 the back of the bird, catch it over the 
 
 points of the skewer, tie it in the 
 centre of the back, and be particular 
 that the turkey is very firmly trussed. 
 This may be more easily accomplished 
 with a needle and twine than with 
 skewers. 
 
 Mode. — Fasten a sheet of buttered 
 paper on to the breast of the bird, put 
 it down to a bright fire, at some little 
 distance at first (afterwards draw it 
 nearer), and keep it well basted the 
 whole of the time it is cooking. 
 About a quarter of an hour before 
 serving, remove the paper, dredge the 
 turkey lightly with flour, and put a 
 piece of butter into the basting-ladle ; 
 as the butter melts, baste the bird 
 with it. When of a nice brown, and 
 well frothed, serve with a tureen of 
 good brown gravy and one of bread 
 sauce. Fried sausages are a favorite 
 addition to roast turkey ; they make a 
 pretty garnish, besides adding very 
 much to the flavor. When these are 
 not at hand, a few forcemeat balls 
 should be placed round the dish as a 
 garnish. Turkey may also be stuffed 
 with sausage meat, and a chestnut 
 forcemeat with the same sauce is, by 
 many persons, much esteemed as an 
 accompaniment to this favorite dish. 
 
 Time, small turkey, one and a half 
 hours; moderate-sized one, about ten 
 pounds, two hours ; large turkey, two 
 and a half hours or longer. Sufficient, 
 a moderate-sized turkey, for seven or 
 eight persons. Seasonable from Decem- 
 ber to February. 
 
 Boiled Turkey. — A turkey for 
 boiling should be prepared in the 
 same manner as for roasting. Tie i( 
 up in a cloth in order to have it look 
 white, unless rice is boiled with it. It 
 will require about two-thirds of a cup 
 of rice, if a soup is to be made of the 
 water in which it is boiled. A pound 
 of salt pork boiled with the turkey 
 improves the flavor of it. Use drawn 
 butter for a sauce, without you have 
 oyster sauce. If a soup is to be made 
 of the liquor, it should remain till the 
 next day to have the fat skimmed off, 
 unless liked very rich. 
 
 Hashed Turkey.— Ingredients.— 
 
POULTRY. 
 
 187 
 
 The remains of cold roast iurhey, 1 
 onion, pepper and salt to taste, rather 
 more than 1 pint of water, 1 carrot, 1 
 turnip, 1 blade of mace, a bunch of 
 savory herbs, 1 tablespoonful of mush- 
 room ketchup, 1 tablespoonful of port 
 vfine, thickening of butter and flour. 
 
 Mode. — Cut the turkey into neat 
 joints ; the best pieces reserve for the 
 hash, the inferior joints and trim- 
 mings put into a stewpan with an 
 onion cut in slices, pepper and salt, a 
 carrot, turnip, mace, herbs, and water 
 in the above proportion ; simmer these 
 for an hour, then strain the gravy, 
 thicken it with butter and flour, flavor 
 with ketchup and port wine, and lay 
 in the pieces of turkey to warm 
 through. If there is any stufiing left, 
 put that in also, as it so much im- 
 proves the flavor of the gravy. When 
 it boils, serve and garnish the dish 
 with sippets of toasted bread. 
 
 Time, one hour to make the gravy. 
 Seasonable from December to February. 
 
 To Broil the Legs of a Turkey. — 
 Time, a quarter of an hour. 
 
 Ingredients. — The legs of a turkey, 
 a little pepper, salt, Cayenne, and a 
 squeeze of a lemon. 
 
 Take the legs from a cold roast 
 turkey, make some incisions across 
 them with a sharp knife, and season 
 them with a little pepper, salt, and a 
 pinch of Cayenne. Squeeze over them 
 a little lemon-juice, and place them on 
 a gridiron well buttered, over a clear 
 fire. When done a nice brown, put 
 them on a hot dish, with a piece of 
 butter on the top of each, and serve 
 them up very hot. 
 
 Roast Goose. — When a goose is 
 well picked, singed, and cleaned, make 
 the stuffing, with about two ounces of 
 onion (if you think the flavor of raw 
 onions too strong, cut them in slices, 
 and lay them in cold water for a couple 
 of hours, add as much apple or potato 
 as you have of onion), and half as 
 much green sage, chop them very fine, 
 adding four ounces, i. e., about a large 
 breakfast cupful, of stale bread-crumbs, 
 a bit of butter about as big as a wal- 
 nut, and a very little pepper and salt 
 
 (to this some cooks add half the liver, 
 parboiling it first), the yolk of an egg 
 or two, and incorporating the whole 
 well together, stuff the goose ; do not 
 quite fill it, but leave a little room for 
 the stuffing to swell. Spit it, tie it on 
 the spit at both ends, to prevent it 
 swinging round, and to prevent the 
 stuffing from coming out. From an 
 hour and a half to an hour and three- 
 quarters will roast a fine full-grown 
 goose. Send up gravy and apple-sauce 
 with it. 
 
 Hashed Goose. — Ingeedients. - 
 The remains of cold roast goose, 2 onions, 
 2 ounces of butter, 1 pint of boiling water, 
 
 1 dessertspoonful of flour, pepper and 
 salt to taste, 1 tablespoonful of port wine, 
 
 2 tablespoonfuls of mushroom ketchup. 
 Mode. — Cut up the goose into pieces 
 
 of the size required ; the inferior joints, 
 trimmings, etc., put into a stewpan to 
 make the gravy; slice and fry the 
 onions in the butter of a very pale 
 brown; add these to the trimmings, 
 and pour over about a pint of boiling 
 water; stew these gently for three- 
 quarters of an hour, then skim and 
 strain the liquor. Thicken it with 
 flour, and flavor with port wine and 
 ketchup in the above proportion ; add 
 a seasoning of pepper and salt, and 
 put in the pieces of goose ; let these 
 get thoroughly hot through, but do 
 not allow them to boil, and serve with 
 sippets of toasted bread. 
 
 Time, altogether, rather more than 
 one hour. Seasonable, from September 
 to March. 
 
 Roast Fowls. — Fowls to be tender 
 should be killed a couple of days be- 
 fore they are dressed ; when the feathers 
 come out easily, then let them be pick- 
 ed and cooked. In drawing them, be 
 careful not to break the gall-bag, as, 
 wherever it touches, it would impart a 
 very bitter taste ; the liver and gizzard 
 should also be preserved. Truss them 
 in the following manner : — After 
 having carefully picked them, cut off 
 the head, and skewer the skin of the 
 neck down over the back. Cut off the 
 claws ; dip the legs in boiling water, 
 and scrape them; turn the pinions 
 
YOU ask! — I'll tell! 
 
 undei ; run a skewer through them 
 and the middle of the legs, which 
 should be passed through the body to 
 the pinion and leg on the other side, 
 one skewer securing the limbs on both 
 sides. The liver and gizzard should 
 be placed in the wings, the liver on 
 one side and the gizzard on the other. 
 Tie the legs together by passing a 
 trussing-needle, threaded with twine, 
 through the backbone, and secure it 
 on the other side. If trussed like a 
 capon, the legs are placed more apart. 
 When firmly trussed, singe them all 
 over ; put them down to a bright clear 
 fire, paper the breasts with a sheet of 
 buttered paper, and keep the fowls 
 well basted. Roast them for three- 
 quarters of an hour, more or less, ac- 
 cording to the size, and ten minutes 
 before serving, remove the paper, 
 dredge the fowls with a little fine 
 flour, put a piece of butter into the 
 basting-ladle, and as it melts, baste 
 the fowls with it; when nicely frothed 
 and of a rich color, serve with good 
 brown gravy, a little of which should 
 be poured over the fowls, and a tureen 
 of well-made bread sauce. Mush- 
 room, oyster, or egg sauce are very 
 suitable accompaniments to roast 
 fowl. Chicken is roasted in the same 
 manner. 
 
 Time. — A very large fowl, quite one 
 hour; medium-sized one, three-quarters 
 of an hour; chicken, half an hour, or 
 rather longer. Seasonable all the year, 
 but scarce in early spring. 
 
 Boiled Fowls or Chickens. — Time, 
 one hour for a large fowl ; three-quar- 
 ters of an hour for a medium size; 
 half an hour for a chicken. 
 
 After the fowls or chickens are 
 trussed for boiling, fold them in a nice 
 white floured cloth and put them into 
 a stewpan ; cover them well with hot 
 water, bring it gradually to a boil, 
 and skim it very carefully as the scum 
 rises, then let them simmer as slowly as 
 possible, which will improve their ap- 
 pearance more than fast boiling, caus- 
 ing them to be whiter and plumper. 
 When done, put them on a hot dish, 
 remove the skewers, and pour over 
 
 them a little parsley and butter, oyster, 
 lemon, celery, or white sauce, serving 
 the sauce also separately m a tureen. 
 Boiled tongue, ham, or bacon is usually 
 served to eat with them. 
 
 Grilled Fowl. — Take the remains of 
 cold fowls, and skin them or not, at 
 choice ; pepper and salt them, and 
 sprinkle over them a little lemon-juice, 
 and let them stand an hour ; wipe them 
 dry, dip them into clarified butter, and 
 then into fine bread-crumbs, and broil 
 gently over a clear fire. A little finely 
 minced lean of ham or grated lemon- 
 peel, with a seasoning of Cayenne, salt 
 and mace, mixed with the crumbs, will 
 vary this dish agreeably. When fried 
 instead of broiled, the fowls may be 
 dipped into yolk of egg instead of 
 butter. 
 
 Fricasseed Fowl (Cold Ponltry 
 Cookery). — Ingredients. — The re- 
 mains of cold roast fowl, 1 strip o/lemon- 
 ])eel, 1 blade of pounded mace, 1 bunch 
 of savory herbs, 1 onion, pepper and salt 
 to taste, 1 pint of water, ] ieaspoonful 
 of flour, ^ pint of cream, the yolks of 2 
 eggs. 
 
 Mode. — Carve the fowls into nice 
 joints; make gravy of the trimmings 
 and legs, by stewing them with the 
 lemon-peel, mace, herbs, onion, sea- 
 soning, and water, until reduced to 
 half a pint ; then strain, and put in 
 the fowl. Warm it through, and 
 thicken with a teaspoonful of flour ; 
 stir the yolks of the eggs into the 
 cream ; add these to the sauce ; let it 
 get thoroughly hot, but do not allow 
 it to boil, or it will curdle. 
 
 Time, one hour to make the gravy, 
 quarter of an hour to warm the fowl. 
 Seasonable at any time. 
 
 Ragout of Fowl. — Ingredients, 
 — The remains of cold roast fowl, 3 shal- 
 lots, 2 blades of mace, a faggot of sa- 
 vory herbs, 2 or 3 slices of lean ham, 1 
 pint of stock or water, pepper and salt 
 to taste, 1 onion, 1 dessertspoonful of 
 flour, 1 tablespoonful of lemon-Juice, J 
 teaspoonful of pounded sugar, 1 ounce of 
 butter. 
 
 Mode. — Cut the fowls up into neat 
 pieces, the same as for a fricassee ; 
 
POULTRY. 
 
 189 
 
 put the trimmings into a stewpan with 
 the shallots, mace, herbs, ham, onion, 
 and stock (water may be substituted 
 for this). Boil it slowly for one hour, 
 strain the liquor, and put a small piece 
 of butter into a stewpan ; when melted, 
 dredge in sufficient flour to dry up the 
 butter, and stir it over the fire. Put 
 in the strained liquor, boil for a few 
 minutes, and strain it again over the 
 pieces of fowl. Squeeze in the lemon- 
 juice, add the sugar and a seasoning of 
 pepper and salt, make it hot, but do 
 not allow it to boil ; lay the fowl 
 neatly on the dish, and garnish with 
 crofltons. 
 
 Time, altogether, one hour and a 
 half. Seasonable at any time. 
 
 Chicken Pie. — Time, to bake, one 
 hour and a quarter. 
 
 Ingredients. — Two small ehickeiis, 
 tomie forcemeat, a sweetbread, a few fresh 
 mushrooms, a cupful of good gravy, a 
 little flour and butter, 4 eggs, some puff 
 paste. 
 
 Cover the bottom of a pie- dish with 
 a pufF paste, upon that round the side 
 lay a thin layer of forcemeat ; cut two 
 small chickens into pieces, season them 
 highly with pepper and salt ; put some 
 of the pieces into the dish, then some 
 sweetbread cut into pieces and well 
 seasoned, a few fresh mushrooms, and 
 the yolks of four or five hard-boiled 
 eggs cut into four pieces, and strewed 
 over the tops. Put in a little water, 
 and cover the pie with a piece of puff 
 paste, glaze it, ornament the edge, and 
 bake it. When done, pour in through 
 the hole in the top a cupful of good 
 gravy, thickened with a little flour and 
 butter. 
 
 Chicken and Veal Pot-pie. — Boil 
 the meat until about half done. 
 Chickens should be jointed before 
 boiling, and veal cut into small pieces 
 after it is boiled. Put it into a pot 
 with a layer of crust to each layer of 
 meat, having a layer of crust on top, 
 A few slices of salt pork improves it. 
 The meat should be well seasoned with 
 Bait and pepper before putting it in 
 tlie pot. Cover the whole with the 
 
 liquor in which the meat was stewed ; 
 it should be hot when added, and keep 
 a teakettle of boiling water, to turn in 
 as the water boils away. Cold water 
 will make the crust heavy. Let the 
 whole stew just long enough to have 
 the crust cooked ; if overcooked, it 
 will be clammy. The crust may be 
 made like that for fruit pies, with less 
 shortening, or like that for cream of 
 tartar biscuit, but a raised pie-crust is 
 the lightest and best. If you have 
 unbaked wheat dough, add to it a 
 little melted butter, and use it for the 
 pie, if not, prepare the crust as fol- 
 lows : Mix together three pints of 
 flour, half a teacup of melted butter, 
 a teaspoon ful of salt, a third of a tea- 
 cup of yeast, and lukewarm milk or 
 water just sufficient to enable you to 
 roll it out. Set it in a warm place to 
 rise, which will take five or six hours, 
 unless brewers' or distillery yeast is 
 used. The butter may be omitted, and 
 seven or eight potatoes, boiled soft and 
 mashed fine, substituted. When quite 
 light, so as to be of a spongy appear- 
 ance, roll it out half an inch thick, cut 
 into small cakes, let them remain a few 
 minutes, then put them with the meat. 
 Curried Fowl. — Ingredients. —1 
 fowl, 2 ounces of butter, 3 onions sliced, 
 1 pint of white veal gravy, 1 tablespoon- 
 ful of curry-powder, 1 tablespoonful of 
 flour, 1 apple, 4 tablespoonfuls of cream, 
 1 tablespoonful of lemon-Juice. 
 
 Mode. — Put the butter into a stew- 
 pan, with the onions sliced, the fowl 
 cut into small joints, and the apple 
 peeled, cored, and minced. Fry to a 
 pale brown, add the stock, and stew 
 gently for twenty minutes ; rub down 
 the curry powder and flour with a 
 little of the gravy, quite smoothly, and 
 stir this to the other ingredients ; sim- 
 mer for rather more than half an hour, 
 and just before serving, add the above 
 proportion of hot cream and lemon- 
 juice. Serve with boiled rice, which 
 may either be heaped lightly on a dish 
 by itself, or put round the curry as a 
 border. 
 
 Tim^, fifty minutes. Sufficient foi 
 
190 
 
 YOU ask! — I'll tell! 
 
 three or four persons. Seasonable in the 
 winter. 
 
 Note. — This curry may be made of cold chicken, 
 but undreased meat will be found far superior. 
 
 Roast Ducks. — Choosing and Truss- 
 ing. — Choose plump ducks, with thick 
 and yellowish feet. They should be 
 trussed with the feet on, which should 
 be scalded, and the skin peeled off, 
 and then turned up close to the legs. 
 Run a skewer through the middle of 
 each leg, after having drawn them as 
 close as possible to the body, to plump 
 up the breast, passing the same quite 
 through the body. Cut oflF the heads 
 and necks, and the pinions at the first 
 joint; bring these close to the sides, 
 twist the feet round, and truss them 
 at the back of the bird. After the duck 
 is stuffed, both ends should be secured 
 with strings, so as to keep in the sea- 
 soning. 
 
 Mode. — To insure ducks being ten- 
 der, never dress them the same day 
 they are killed; and if the weather 
 permits, let them hang a day or two. 
 Make a stuffing of sage or onion suffi- 
 cient for one duck, and leave the other 
 unseasoned, as the flavor is not liked 
 by everybody. Put them down to a 
 brisk clear fire, and keep them well 
 basted the whole of the time they are 
 cooking. A few minutes before serv- 
 ing, dredge them lightly with flour, to 
 make them froth and look plump, and 
 when the steam draws towards the fire, 
 send them to table hot and quickly, 
 with a good brown gravy poured rowttrf, 
 but not over the ducks, and a little of 
 the same in a tureen. When in sea- 
 son, green peas should invariably ac- 
 company this dish. 
 
 Time, full-grown ducks from three- 
 quarters of an hour to one hour ; duck- 
 lings, from twenty-five to thirty-five 
 minutes. Sufficient, a couple of ducks 
 for six or seven persons. Seasonable, 
 ducklings from April to August; ducks 
 from November to February. 
 
 NoU. — Ducklings are trussed and roasted in the 
 same manner, and served with the same sauces 
 and accompaniments. When in seaaon, apple 
 sanae must not be omitted. 
 
 Stewed Duck and Peas (Cold 
 Poultry Cookery).— Ingredients.— 
 The remains of cold roast duck, 2 ounces 
 of butter, 3 or 4 slices of lean ham or 
 bacon, 1 tablespoonful of flour, 2 pints 
 of thin gravy, 1 large onion, or a 
 small bunch of green onions, 3 sprigs 
 of parsley, 3 cloves, 1 pint of young 
 green peas, Cayenne and salt to taste, 1 
 teaspoonful of pounded sugar. 
 
 Mode. — Put the butter into a stew- 
 pan; cut up the duck into joints; 
 lay them in with the slices of lean 
 ham or bacon ; make it brown, then 
 dredge in a tablespoonful of flour, and 
 stir this well in before adding the gravy. 
 Put in the onion, parsley, cloves, and 
 gravy, and when it has simmered for a 
 quarter of an hour, add a pint of young 
 green peas, and stew gently for about 
 half an hour. Season with Cayenne, 
 salt, and sugar; take out the duck, 
 place it round the dish, and the jeaa 
 in the middle. To insure the peax: be- 
 ing of a good color, they should be 
 boiled separately. 
 
 Time, three-quarters of an hour. 
 Seasonable from June to August. 
 
 Hashed Duck (Cold Poultry Cook- 
 ery). — Ingredients. — The remains 
 of cold roast duck, rather more than 1 
 pint of weak stock or water, 1 onion, 1 
 ounce of butter, thickening of butter and 
 flour, salt and Cayenne to taste, J tea- 
 spoonful of minced lemon-peel, 1 dessert- 
 spoonful of lemon-juice, J glass of port 
 wine. 
 
 Mode. — Cut the duck into nice 
 joints, and put the trimmings into a 
 stewpan ; slice and fry the onion in a 
 little butter; add the'se to the trim- 
 mings, pour in the above proportion 
 of weak stock or water, and stew gen- 
 tly for one hour. Strain the liquor, 
 thicken it with butter and flour, season 
 with salt and Cayenne, and add the re- 
 maining ingredients; boil it up and 
 skim well ; lay in the pieces of duck, 
 and let them get thoroughly hot 
 through by the side of the fire, but do 
 not allow them to boil : they should 
 soak in the gravy for about half an 
 hour. Garnish with sippets of toasted 
 bread. The hash may be made richer 
 
PIGEONS. 
 
 191 
 
 by using a stronger and more highly- 
 flavored gravy ; a little spice or 
 pounded mace may also be added, 
 when their flavor is liked. 
 
 Time, one hour and a half. Season- 
 able from November to February; 
 ducklings, from May to August. 
 
 To Stew Giblets. — Time, one hour 
 and a half. 
 
 Ingredients. — Ore set of giblets, 
 a bunch of parsley an,i thyme, a few 
 sage leaves, pepper and salt, 1 onion, 
 a quart of gravy, a wineglass of white 
 wine. 
 
 Mode. — Thoroughly clean and wash 
 the giblets, cut them into pieces, and 
 stew them for an hour and a half in 
 a quart of gravy, adding a bunch of 
 thyme and parsley, an onion, a few 
 eage leaves, and a seasoning of pepper 
 and salt. When done, put them into 
 water, and trim them ready for serv- 
 ing. Strain the gravy through a fine 
 hair sieve, add a glass of white wine 
 and a piece of butter the size of a wal- 
 nut, rolled in flour. Boil the giblets 
 up in the gravy, and serve them 
 quickly. 
 
 Giblet Pie. — Ingredients. — A 
 set of duck or goose giblets, 1 pound of 
 rump-steak, 1 onion, J teaspoonful of 
 whole black pepper, a bunch of savory 
 herbs, plain crust. 
 
 Mode. — Clean, and put the giblets 
 into a stewpan with an onion, whole 
 pepper, and a bunch of savory herbs. 
 Add rather more than a pint of water, 
 and simmer gently for about one hour 
 and a half. Take them out, let them 
 cool, and cut them into pieces. Line 
 the bottom of a pie-dish with a few 
 pieces of rump-steak. Add a layer of 
 giblets, and a few more pieces of steak. 
 Se^on with pepper and salt, and pour 
 in the gravy (which should be 
 strained) that the giblets v^ere stewed 
 in. Cover with a plain crust, and 
 bake for rather more than one and a 
 half hours in a brisk oven. Cover a 
 piece of paper over the pie, to prevent 
 the crust taking too much color. 
 
 Time, one hour and a half to stew 
 the giblets, about one hour to bake 
 the pie. Sufficient for five or six persons. 
 
 To Roast Pigeons. — Tiim, twenty 
 
 minutes to half an hour. 
 
 Ingredients. — Some pigeons, J 
 pound of butter, pepper and salt. 
 
 Mode. — Well wash and thoroughly 
 clean the pigeons. Wipe them dry, 
 season them inside with pepper and 
 salt, and put a good-sized piece of 
 buttfr into the body of each bird. 
 Roast them before a clear bright fire, 
 basting them well the whole of the 
 time. Serve them with gravy and 
 bread sauce. Or send up a tureen 
 of parsley and butter, in which case 
 the birds must be garnished with fried 
 parsley ; but for very plain cooking, 
 they can have a little water added to 
 the butter in the dripping-pan, and 
 poured round them, adding a spoonful 
 or two of gravy. 
 
 Jugged Pigeons. — Time, three 
 hours. 
 
 Ingredients. — Some pigeons, 2 
 hard-boiled eggs, a sprig of parsley, the 
 peel of ^ a lemon, the weight of the 
 livers in beef suet, the same of bread- 
 o'umbs, pepper, salt, and nutmeg, 1 
 W9} H ounces of butter, 1 head of celery, 
 a glass of white wine, a bunch of sweet 
 herbs, 4 cloves. 
 
 Mode. — Pick and draw four or six 
 pigeons, wipe them very dry, boil the 
 livers a minute or two, then mince 
 them fine, and bruise them with a 
 spoon, or beat them in a mortar. Mix 
 them with the yolks of two hard- 
 boiled eggs, a sprig of parsley, and the 
 peel of half a lemon, all shred fine, the 
 weight of the livers in beef suet 
 chopped as fine as possible, the same 
 weight of bread crumbs, and a little 
 pepi^er, salt, and grated nutmeg. Mix 
 it well together with a well-beaten 
 egg, and a little fresh butter. Stufl" 
 the pigeons and the crops with this 
 forcemeat, sew up the vents, and dip 
 the pigeons into warm water. Dredge 
 over them some pepper and salt, and 
 put them into a jar with the celery, 
 sweet herbs, cloves, and beaten mace, 
 with a glass of white wine. Caver the 
 jar closely, and set it in a stewpan of 
 boiling water for three hours, taking 
 care the water does not get to the top 
 
192 
 
 YOU ask! — I'll tell! 
 
 C/f the jar. When done, strain the 
 gravy into a stewpan, stir in a little 
 butter rolled in flour, boil it up till it 
 is thick, and pour it over the pigeons. 
 Garnish with lemon. 
 
 Roast Grouse. — Let the birds hang as 
 long as possible ; pluck and draw them ; 
 wipe, but do not wash them, inside and 
 out, and truss them without the head, 
 the same as for a roast fowl. Many 
 persons still continue to truss them 
 with the head under the wing, but the 
 former is now considered tlie most 
 approved method. Put them down to 
 a sharp, clear fire; keep them well 
 basted the whole time they are cooking, 
 and serve them on a buttered toast, 
 soaked in the dripping-pan, with a 
 little melted butter poured over them, 
 or with bread sauce and gravy. 
 
 Tbne, half hour; if liked very 
 thoroughly done, thirty-five minutes. 
 Sufficient, two for a dish. Seasonable 
 from the 12th of August to the be- 
 ginning of December. 
 
 Roast Partridge. — Choosing and 
 Trussing. — Choose young birds with 
 dark-colored bills and yellowish legs, 
 and let them hang a few days, or there 
 will be no flavor to the flesh, nor will 
 it be tender. The time they should be 
 kept entirely depends on the taste of 
 those for whom they are intended, as 
 what some persons would consider de- 
 licious would be to others disgusting 
 and offensive. They may be trussed 
 with or without the head, the latter 
 mode being now considered the most 
 fashionable. Pluck, draw, and wipe 
 the partridge carefully, inside and out; 
 cut oft' the head, leaving sufficient skin 
 on the neck to skewer back ; bring the 
 legs close to the breast, between it and 
 the side-bones, and pass a skewer 
 through the pinions and the thick part 
 of the thighs. When the head is left 
 on, it should be brought round and 
 fixed on to the point of the skewer. 
 
 Mode. — When the bird is firmly and 
 plumply trussed, roast it before a nice 
 bright fire ; keep it well basted, and a 
 few minutes before serving, flour and 
 froth it well. Dish it, and serve with 
 gravy and bread sauce, and send to 
 
 table hot and quickly. A little of the 
 gravy should be poured over the 
 bird. 
 
 Ti7ne, twenty-five to thirty-five 
 minutes. Sufficient, two for a dish. 
 Seasonable from the 1st of September 
 to the beginning of February. 
 
 Roast Wild Duck.— Carefully pluck 
 and draw them ; cut off the heads close 
 to the necks, leaving sufficient skin to 
 turn over, and do not cut off the feet; 
 some twist each leg at the knuckle, and 
 rest the claws on each side of the 
 breast. Roast the birds before a quick 
 fire, and, when they are first put down^ 
 let them remain for five minutes with- 
 out basting (this will keep the gravy 
 in) ; afterwards baste plentifully with 
 butter, and a few minutes before serv- 
 ing dredge them lightly with flour; 
 baste well, and send them to table 
 nicely frothed, and full of gravy. If 
 overdone, the birds will lose their 
 flavor. Serve with a good gravy in 
 the dish, and send to table with them 
 a cut lemon. To take off the fishy 
 taste which wild fowl sometimes have, 
 baste them for a few minutes with hot 
 water, to which have been added aa 
 onion and a little salt ; then take away 
 the pan, and baste with butter. 
 
 Time, when liked underdressed, 
 twenty to twenty-five minutes; well 
 done, twenty-five to thirty-five minutes. 
 Sufficient, two for a dish. Seasonable 
 from November to February. 
 
 Roast Pheasant, or Guinea Fowl. 
 — Choosing and IVussing. — Old pheas- 
 ants may be known by the length and 
 sharpness of their spurs ; in young ones 
 they are short and blunt. The cock 
 bird is generally reckoned the best, ex 
 cept when the hen is with egg. They 
 should hang some time before they are 
 dressed, as, if they are cooked fresh, 
 the flesh will be exceedingly dry and 
 tasteless. After the bird is plucked 
 and drawn, wipe the inside with & 
 damp cloth, and truss it in the same 
 manner as partridge. If the head ia 
 left on, bring it round under the 
 wing, and fix it on to the point of the 
 skewer. 
 
 Mode. — Roast it before a brisk fire. 
 
RABBITS. 
 
 193' 
 
 keep it well basted, and flour and froth 
 it nicely. Serve with brown gravy (a 
 little of which should be poured round 
 the bird), and a tureen of bread sauce. 
 Two or three of the pheasant's best 
 tail-feathers are sometimes stuck in 
 the tail as an ornament, and these give 
 a very handsome appearance to the 
 dish. 
 
 Time, half to one hour, according to 
 size. Sufficient, one for a dish. Sea- 
 sonable from the 1st of October to the 
 beginning of February. 
 
 Roast Woodcock. — Woodcocks 
 should not be drawn, as the trails are, 
 by epicures, considered a great delicacy. 
 Pluck, and wipe them well outside ; 
 truss them with the legs close to the 
 body, and the feet pressing upon the 
 thighs ; skin the neck and head, and 
 bring the beak round under the wing. 
 Place some slices of toast in the drip- 
 ping-pan to catch the trails, allowing 
 a piece of toast for each bird. Roast 
 before a clear fire from fifteen to twenty- 
 five minutes ; keep them well basted, 
 and flour and froth them nicely. 
 When done, dish the pieces of toast 
 with the birds upon them^ pour round 
 a very little gravy, and send some more 
 to table in a tureen. These are most 
 delicious birds when well cooked, but 
 they should not be kept too long : when 
 the feathers drop, or easily come out, 
 they are fit for table. 
 
 Time. — When liked underdone, 
 fifteen to twenty minutes ; if liked well 
 done, allow an extra five minutes. 
 Sufficient, two for a dish. Seasonable 
 from November to February. 
 
 Roast Rabbit. — Time, three-quar- 
 ters of an hour. 
 
 Ingredients. — 1 large rabbit, pep- 
 per, salt, nutmeg, J a pound of but- 
 ter, 4 dessertspoonfuls of milk, 1 ta- 
 blespoonful of flour, yolks of 2 eggs, 
 brown gravy, the peel of ^ a lemon 
 grated. 
 
 Procure a fine large rabbit, and truss 
 it in the same manner as a hare ; fill 
 the paunch with veal stuffing, and 
 roast it before a bright clear fire for 
 three-quarters of an hour, if a large 
 one, basting it well with butter. Before 
 
 13 
 
 serving mix a spoonful of flour with' 
 four of milk ; stir into it the yolks of 
 two well-beaten eggs, and season with; 
 a little grated nutmeg, pepper, and' 
 salt; baste the rabbit thickly with this,- 
 to form a light coating over it. Wherr 
 dry, baste it with butter, to froth it up; 
 and when done, place it carefnlly in a 
 dish, and pour round it some brown 
 gravy, boiled up with the liver minced, 
 and a little grated nutmeg. Serve with 
 gravy in a tureen, and red jelly. A 
 rabbit can be baked instead of roasted, 
 and will require the same time in a 
 good oven. 
 
 Boiled Rabbit. — Time, a very small 
 rabbit, half an hour; medium size, 
 three-quarters of an hour ; a large 
 rabbit, one hour. 
 
 When the rabbit is trussed for boil- 
 ing, put it into a stewpan, and cover 
 it with hot water, and let it boil very 
 gently until tender. When done, 
 place it on a dish, and smother it with 
 onions, or with parsley and butter, or 
 liver sauce, should the flavor of onion 
 not be liked. If liver sauce is to be 
 served, the liver must be boiled for ten 
 minutes, minced very fine, and added 
 to the butter sauce. An old rabbit 
 will require quite an hour to boil it 
 thoroughly. 
 
 To Truss Boiled Rabbits. — After 
 well cleaning and skinning a rabbit, 
 wash it in cold water, and then put it 
 into warm water for about twenty 
 minutes, to soak out the blood. Draw 
 the head round to the side, and secure 
 it with a thin skewer run through that 
 and the body. 
 
 To Blanch Rabbits, Fowls, etc. — 
 To blanch or whiten a rabbit or fowl 
 it must be placed on the fire in a small 
 quantity of water, and let boil. As 
 soon as it boils it must be taken out, 
 and plunged into cold water for a few 
 minutes. 
 
 To Fricassee Rabbits Brown. — 
 Time, three-quarters of an hour. 
 
 Mode. — Take two young rabbits, cut 
 them in small pieces, slit the head in 
 two, season them with pepper and salt, 
 dredge them with flour, and fry them 
 a nice brown in fresh butter. Pom 
 
194 
 
 YOU ask! — I'll tell I 
 
 out the fat from the stewpan, and put 
 in a pint of gravy, a bunch of sweet 
 herbs, half a pint of fr&sli mushrooms, 
 if you have them, and three shallots 
 chopped fine, season with pepper and 
 salt, cover tliem close, and let them 
 stew for half an hour. Then skim the 
 gravy clean, add a spoonful of ketchup, 
 and the juice of half a lemon. Take 
 out the herbs, and stir in a piece of 
 butter rolled in Hour, boil it up till 
 thick. 
 
 An Economical Way to Dress a 
 Rabbit. — J^me, one hour. 
 
 Ingredients. — A rabbit, ^ a 
 pound of pickled pork, 1 ^ ounces of 
 butter, a little flour, and some force- 
 meat balls. 
 
 Mode. — Divide and cut the rabbit 
 and pork into slices, shred the onion 
 fine, and fry the whole a nice brown. 
 Then put them into a stewpan with 
 just sufficient water to cover them. 
 Season it highly with pepper and salt, 
 and let it simmer for a quarter of an 
 hour or twenty minutes. Then thicken 
 the gravy with a piece of butter rolled 
 in nour. Add a few forcemeat balls, 
 and let it again simmer until the 
 gravy is the consistency of thick 
 cream. 
 
 A Plain Rabbit Pie. — Time, to 
 bake, one hour and a quarter. 
 
 Ingredients. — A large rabbit, | 
 of a pound of rather fat bacon, a sprig 
 of parsley, pepper, salt, and 1 shallot, 
 puff paste. 
 
 Mode. — Skim and wash a fine large 
 rabbit, cut it into joints, and divide 
 the head. Then place it in warm 
 water to soak until thoroughly clean. 
 Drain it on a sieve, or wipe it with a 
 clean cloth. Season it with pepper 
 and salt, a sprig of parsley chopped 
 fine, and one shallot if the flavor is 
 liked (but it is equally good without 
 it). Cut the bacon into small pieces, 
 dredge the rabbit with flour, and place 
 it with the bacon in a pie-dish, com- 
 mencing with the inferior parts of the 
 rabbit. Pour in a small cupful of 
 water, or stock if you have it. Put a 
 
 Saate border round the edges of the 
 iab, and cover it with putt' paste 
 
 about half an inch thick. Ornament 
 and glaze the top, make a hole in the 
 centre, and bake it. 
 
 Rabbit Pudding. — Time, two hours 
 to boil. 
 
 Mode. — Cut a small rabbit into 
 small neat pieces, and have ready a 
 few slices of bacon or ham. Line a 
 basin with a good suet crust. Lay in 
 the pieces of rabbit with the bacon or 
 ham intermixed, season to your taste 
 with pepper and salt, and pour in a 
 cupful of water. Cover the crust over 
 the top, press it securely with the 
 thumb and finger, and boil it. 
 
 VENISON.— Haunch of Venison. 
 — Tiyne, three to four hours. 
 
 Haunch from 20 to 2S) pounds. 
 
 This joint is trimmed by cutting off" 
 part of the knuckle and sawing off the 
 chine bone, then the flap is folded over, 
 and it is covered with a paste made 
 of flour and water. This paste should 
 be about an inch thick. Tie it up in 
 strong and veiy thick paper, and place 
 it in a cradle spit very close to the tire 
 till the paste is well hardened or 
 crusted, pouring a few ladlefuls of hot 
 drippings over it occasionally to pre- 
 vent the paper from catching tire. 
 Then move it further Irom the tire, 
 taking care that your fire is a ve7'y 
 good one, clear and strong. When 
 the venison has roasted for about four 
 hours, take it up, remove the paper 
 and paste, and run a thin skewer in 
 to see if it is done enough. If the 
 skewer goes in easily, it is dressed, if 
 not, put it down again, as it depends 
 greatly on the strength of the fire for 
 so large a joint When it is dressed 
 glaze the top and salamander u 
 Put a frill round the knuckle, and 
 serve very hot with strong gravy. 
 Red currant jelly in a glass dish 
 or a tureen. Vegetables : French 
 beans. 
 
 Neck of Venison. — Time, a quarter 
 of an hour for a pound. 
 
 Cover it with paste and paper as 
 for the haunch, fix it on a spit, and 
 roast. 
 
 To Hash Venison. — Time, one hour 
 and a half. 
 
VENISON. 
 
 195 
 
 Ingredients. — Some cold roast ven- 
 ison, 3 tablespoonfuls of port wine, a 
 iittle mutton broth, \of a shallot, a pinch 
 of Cayeiine, IJ ounces of butter, a spoon- 
 ful of flour, and salt to taste. 
 
 Mode. — Cut some cold roast venison 
 into nice slices, and season them 
 lightly with salt. Put the bones, trim- 
 mings, any cold gravy from the veni- 
 son, and as much broth as you may 
 require, into a stewpan, and let it 
 simmer slowly for quite an hour, then 
 strain it off. Stir the butter and flour 
 over the fire until sufficiently brown to 
 color the gravy, taking care it does 
 not burn. Pour the gravy from the 
 bones, add the port wine, and let it 
 simmer until it boils. Then draw 
 the stewpan to the side of the fire, put 
 in the slices of venison, and when 
 thoroughly hot serve it up, with red 
 currant jelly in a glass dish. Garnish 
 with forcemeat balls about the size of 
 a marble. 
 
 Venison Pasty. — Time, to stew, 
 three hours and a half; three hours to 
 bake. 
 
 Ingredients. — A neck, or shoulder 
 of venison, a quarter of a pint of port 
 wine, 3 shallots, 3 blades of mace, pepper 
 and salt, 9 allspice, a little veal stock or 
 broth, raised pie-crust. 
 
 For the Gravy. — A glass of port wine, 
 juice of a small lemon, a piece of but- 
 ter, and flour, some stock from the 
 stewed venison. 
 
 Mode. — Take either oi the above 
 parts of venison, remove the bones and 
 skin, and cut it into small square 
 pieces. Put them into a stewpan with 
 three shallots, pepper, salt, mace, and 
 allspice. Add a quarter of a pint of 
 port wine, and sufficient veal broth or 
 stock to cover it, put it on a gentle fire, 
 and let it stew until three parts done. 
 Then take out the neatest pieces of 
 venison for the pasty, and put them 
 into a deep dish, in a cold place, with 
 a little of the gravy poured over them. 
 Pour the remainder of the gravy over 
 the bones, etc., and boil for a quarter 
 of an hour. Cover the pasty with 
 some raised pie-crust, ornament the 
 top in any way you please, and bake it 
 
 in a slow oven. When done, have 
 ready the gravy left from the bones, 
 strain and skim it clean, add a glass 
 of port wine, the juice of a small 
 lemon, and a piece of butter rolled 
 in flour. Pour it into the pasty, and 
 serve. 
 
 Pie of Larks or Sparrows. — Time, 
 to bake, one hour and a half. 
 
 Ingredients. — A dozen small birds, 
 a rumpsteak, a small bunch of savory 
 herbs, the peel of ^ a lemon, a slice of 
 stale bread, ^ a cupful of milk, 6 eggs, 
 pepper and salt, 2 owices of butter, puj) 
 paste. 
 
 Mode. — Make a forcemeat with the 
 slice of bread soaked in milk and 
 beaten up, a small bunch of savory herbs 
 chopped fine, the peel of half a lemon 
 minced, a seasoning of pepper and salt, 
 a piece of butter, and the yolks of six 
 eggs; mix all together, put it into 
 a stewpan and stir it over the fire 
 for a few minutes until it becomes very 
 stiff", and then fill the inside of each 
 bird. Line a pie-dish with the rump- 
 steak, seasoned with pepper and salt, 
 and fried lightly ; place the birds on 
 it, cover them with the yolks of the 
 hard-boiled eggs cut into slices, and 
 pour in a sufficient quantity of gravy. 
 Put a paste round the edge of the dish 
 and cover it over with the same, glaze 
 it with the yolk of an egg brushed over 
 it, make a hole in the top, and bake 
 it. 
 
 To Boil Eggs for Breakfast, 
 Salads, etc. — Eggs for boiling can- 
 not be too fresh, or boiled too soon 
 after they are laid ; but rather a longer 
 time should be allowed for boiling a 
 new-laid egg than for one that is three 
 or four days old. Have ready a sauce- 
 pan of boiling water ; put the eggs 
 into it gently with a spoon, letting 
 the spoon touch the bottom of the 
 saucepan before it is withdrawn, that 
 the egg may not fall, and consequently 
 crack. For those who like eggs lightly 
 boiled, three minutes will be found suf- 
 ficient ; three minutes and a half will 
 be ample time to set the white nicely. 
 Should the eggs be unusually large, as 
 those of black Spanish fowls some- 
 
196 
 
 YOU 
 
 ask! — I'l.L tell! 
 
 times are, allow an extra half minute 
 for them. Eggs for salads should be 
 boiled ten minutes, and should be 
 placed in a basin of cold water for a 
 few minutes ; they should then be 
 rolled on the table with the hand, and 
 the shell will peel oflF easily. 
 
 Time. — To boil eggs lightly, for in- 
 valids or children, two minutes and a 
 half; to boil eggs to suit the generality 
 of tastes, three to four minutes; to boil 
 eggs hard, five minutes ; for salads, ten 
 minutes. 
 
 Poached Eggs. — Ingredients. — 
 Eggs, water. 2b every pint of water 
 allow 1 tablespoonful of vinegar. 
 
 Mode. — Eggs for poaching should 
 be perfectly fresh, but not quite new- 
 laid; those that are about thirty-six 
 hours old are the best for the purpose. 
 If quite new-laid, the white is so milky 
 it is almost impossible to set it; and, 
 on the other hand, if the egg be at all 
 stale, it is equally difficult to poach it 
 nicely. Strain some boiling water into 
 a deep, clean frying-pan ; break the 
 egg into a cup without damaging the 
 yolk, and, when the water boils, re- 
 move the pan to the side of the fire, 
 and gently slip the egg into it. Place 
 tlie pan over a gentle fire, and keep 
 the water simmering until the white 
 looks nicely set, when the egg is ready. 
 Take it np gently with a slice, cut 
 away the ragged edges of the white, 
 and serve either on toasted bread or 
 on slices of ham or bacon, or on spin- 
 ach, etc. A poached egg should not 
 be overdone, as its appearance and 
 taste will be quite spoiled if the yolk 
 be allowed to harden. When the egg 
 is slipped into the water, the white 
 should be gathered together, to keep 
 it a little in form, or the cup should 
 be turned over it for half a minute. 
 To poach an egg to perfection is rather 
 a difficult operation ; so, for inex- 
 perienced cooks, a tin egg-poacher 
 may be purchased, which greatly fa- 
 cilitates this manner of dressing eggs. 
 It consists of a tin plate with a handle, 
 with a space for tliree perforated cups. 
 An egg should be broken into each 
 cup, and the machine then placed in 
 
 a stewpan of boiling water, which has 
 been previously strained. When the 
 whites of the eggs appear set, they are 
 done, and should then be carefully 
 slipped on to the toast or spinach, or 
 with whatever they are served. In 
 poaching eggs in a frying-pan, never 
 do more than four at a time; and, 
 when a little vinegar is liked mixed 
 with the water in which the eggs are 
 done, use the above proportion. 
 
 Time, two and a half to three and a 
 half minutes, according to the size of 
 the egg. Seasonable, at any time, but 
 less plentiful in winter. 
 
 Eggs and Bacon. — Time, three to 
 four minutes. 
 
 Ingredients. — 6 eggs, \ of a pound 
 of dripping or butter, some slices of ham 
 or bacon. 
 
 Break five or six fresh eggs into 
 cups, and slip them into a delicately 
 clean frying-pan of boiling dripping 
 or butter. When the whites are set, 
 take them up with a slice, trim off the 
 rough edges, and drain them from the 
 grease. Then place them in the centre 
 of the dish, and the slices of fried bacon 
 round the edge, or the eggs may be 
 served on the bacon, whichever you 
 prefer. 
 
 Friar's Omelet. — Ingredients. — 
 8 or 9 large apples, 2 ounces of fresh 
 butter, sugar to taste, bread-crumbs. 
 
 Boil eight or nine large apples to a 
 pulp, stir in two ounces of butter, and 
 add pounded sugar to taste. When 
 cold, add an egg well beaten up. Then 
 butter the bottom of a deep baking 
 dish, and the sides also. Thickly strew 
 crumbs of bread, so as to stick all over 
 the bottom and sides. Put in the mix- 
 ture, and strew bread-crumbs plenti- 
 fully over the top. Put it into a 
 moderate oven, and when baked turn 
 it out, and put powdered sugar over. 
 
 The Way to Make an Omelet.— It 
 is surprising that a dish so easily pre- 
 pared, and so delicious, as omelet, has 
 come into use to so small an extent in 
 this country. There are extensive dis- 
 tricts where it has never been heard o^ 
 and many housekeepers who meet with 
 it in their travels never have it upon 
 
EGGS. 
 
 19- 
 
 their own tables, because their cooks 
 do not know how to prepare it. 
 
 Omelet is simply egg beaten and 
 fried in butter. Break three fresh eggs 
 into a bowl, add a little pinch of salt 
 and a teaspoonful of water, and beat 
 the eggs thoroughly. Then put a table- 
 spoonful of godti butter into a flat fry- 
 ing-pan, and hold the pan over the fire 
 with the handle a little elevated so as 
 to incline the bottom at a small angle. 
 As soon as the pan is warm pour in the 
 eggs, and as the mass begins to cook 
 run a case-knife under it to keep it 
 from burning to the pan. As soon as 
 the surface is about dry fold one half 
 of the omelet over the other, and it is 
 ready to serve. It can be made in five 
 minutes, and is an exceedingly delicate 
 and delicious morsel. 
 
 Ordinary Omelet. — Take four 
 eggs, beat the yolks and whites to- 
 gether, with a tablespoonful of milk, a 
 little salt and pepper ; put two ounces 
 of butter into a frying-pan to boil, and 
 let it remain until it begins to brown ; 
 pour the batter into it, and let it re- 
 main quiet for a minute ; turn up the 
 edges of the omelet gently from the 
 bottom of the pan with a fork ; shake 
 it, to keep it from burning at the bot- 
 tom, and fry it till of a bright brown. 
 It will not take more than five minutes 
 frying. 
 
 How to Tell Good Eggs. — Place 
 the large end of the egg against the 
 tongue; if it becomes immediately warm 
 to the tongue, the egg is very fresh ; if 
 it becomes warm slowly, it is stale ; if 
 no heat is felt, the egg is bad. The de- 
 gree of freshness of eggs is thus easily 
 ascertained. 
 
 Oxford Sausages. — Ingredients. 
 — 1 pound of lean veal, 1 pound of 
 young pork, 1 pound of beef suet, \ a 
 pound of grated bread, peel of \ a 
 lemon, 1 nutmeg grated, 6 sage leaves, 
 1 teaspoonful of pepper, 2 of salt, a 
 ^prig of thyme, savory, and marjoram. 
 
 Take a pound of lean veal, and the 
 same quantity of young pork, fat and 
 lean together, free from skin and gris- 
 tle, and a pound of beef suet ; chop all 
 separately as fine as possible, and then 
 
 mix together; add the grated bread, 
 the peel of half a lemon shred fine, a 
 nutmeg grated, a teaspoonful of pep- 
 per, two of salt, and the sage leaves, 
 thyme, savory, and marjoram, all 
 chopped as fine as you can ; mix all 
 thoroughly together, and press it down 
 into a prepared skin. When you use 
 them, fry them in fresh butter a fine 
 brown. Serve as hot as possible. 
 
 Bologna Sausages. — Take equal 
 quantities of bacon (fat and lean), beef, 
 veal, pork, and beef suet ; chop them 
 small, season with pepper, salt, etc., 
 sweet herbs, and sage rubbed fine. 
 Have a well-washed intestine, fill, and 
 prick it ; boil gently for an hour, and 
 lay on straw to dry. They may be 
 smoked the same as hams. 
 
 Mutton Sausages. — The lean of the 
 leg is the best. Add half as much of 
 beef suet ; that is, a pound of lean and 
 half a pound of suet (this proportion 
 is good for all sausages). Add 
 oysters, anchovies chopped very fine, 
 and flavor with seasoning. No herbs. 
 These will require a little fat in the 
 pan to fry. 
 
 Veal Sausages are made exactly as 
 Oxford sausages, except that you add 
 ham fat or fat bacon ; and, instead 
 of sage, use marjoram, thyme, and 
 parsley. 
 
 Preparing Sausage Skins. — Turn 
 them inside out, and stretch them on 
 a stick ; wash and scrape them in 
 several waters. When thoroughly 
 cleansed, take them ofi" the sticks, and 
 soak in salt and water two or three 
 hours before filling. 
 
 Sausages should be well cooked; let 
 them remain in the frying-pan long 
 enough to be well cooked all through. 
 As soon as they are done, remove them 
 from the pan, and take two or three 
 slices of bread, dip them quickly in 
 cold water, then put them in the pan 
 while the fat is boiling hot, place the 
 frying-pan on the fire, and let the 
 bread be well browned on both sides ; 
 then place the bread ou a dish, and 
 the sausages on top of it. This bread 
 will be found a great addition to the 
 sausages. 
 
198 
 
 YOU ask! — I'll tell! 
 
 SWEETBREAD. — Trim a fine 
 Bweetbread (it cannot be too fresh), 
 parboil it for five minutes, and throw 
 it into a basin of cold water. *rhen 
 roast it plain, or beat up the yolk of 
 an egg, and prepare some fine bread- 
 crumbs ; or when the sweetbread is 
 cold, dry it thoroughly in a cloth ; run 
 a lark-spit or a skewer through it, and 
 tie it on the ordinary spit ; egg it 
 with a paste-brush ; powder it well 
 with bread-crumbs, and roast it. For 
 sauce, fried bread-crumbs, melted but- 
 ter, with a little mushroom ketchup, 
 and lemon-juice, or serve on buttered 
 toast, garnished with egg sauce, or 
 with gravy. Instead of spitting the 
 sweetbread, you may put it into an 
 oven, or fry it. 
 
 Sweetbreads Plain. — Parboil and 
 slice them as before, dry them in a 
 clean cloth, flour them, and fry them a 
 delicate brown ; take eare to drain the 
 fat well, and garnish with slices of 
 lemon, and sprigs of chervil or pars- 
 ley, or crisp parsley. Serve with sauce, 
 and slices of ham or bacon, or force- 
 meat balls. 
 
 KIDNEYS.— Cut them through the 
 long way, score them, sprinkle a little 
 pepper and salt on them, and run a 
 wire skewer through to keep them 
 from curling on the gridiron, so that 
 they may be evenly broiled. Broil 
 over a clear fire, taking care not to 
 prick them with the fork, turning 
 them often till they are done ; they will 
 take about ten or twelve minutes, if the 
 fire is brisk: or fry them in butter, and 
 make gravy for them in the pan (after 
 you have taken out the kidneys), by 
 putting in a teaspoonful of flour. As 
 Boon as it looks brown, put in as much 
 water as will make gravy ; they will 
 take five minutes more to fry than to 
 broil. 
 
 DEVIL. — The gizzard and rump, 
 or legs, etc., of a dressed turkey, capon, 
 or goose, or mutton or veal kidney, 
 scored, peppered, salted, and broiled, 
 sent up for a relish, being made very 
 hot, has obtained the name of a 
 " Devil." 
 
 BACON. — The boiling of bacon 
 
 is a very simple subject to comment 
 upon ; but our main object is to teach 
 common cooks the art of dressing 
 common food in the best manner. 
 Cover a pound of nice streaked bacon 
 with cold water ; let it boil gently for 
 three-quarters of an hour; take it up, 
 scrape the under-side well, and cut 
 off" the rind. Grate a crust of bread, 
 not only on the top but all over it, as 
 you would ham ; put it before the fire 
 for a few minutes, not too long, or it 
 will dry and spoil it. Bacon is some- 
 times as salt as salt can make it ; 
 therefore, before it is boiled, it must 
 be soaked in warm water for an hour 
 or two, changing the water once. 
 Then pare ofi" the rusty and smoked 
 part, trim it nicely on the under-side, 
 and scrape the rind as clean as pos- 
 sible. 
 
 Ham or Bacon Slices should not 
 be more than one-eighth of an inch 
 thick, and, for delicate persons, should 
 be soaked in hot water for a quarter 
 of an hour, and then well wiped and 
 dried before broiling. If you wish to 
 curl it, roll it up, and put a wooden 
 skewer through it ; then it may be 
 dressed in a cheese-toaster or a Dutch 
 oven. 
 
 SOUPS. — General Directions for 
 Making- Soups. — Lean, juicy Beef, 
 Mutton, and Veal, form the basis 
 of all good soups; therefore it is ad- 
 visable to procure those pieces which 
 aff()rd the richest succulence, and such 
 as are fresh-killed. Stale meat ren- 
 ders soups bad, and fat is not well 
 adapted for making them. The prin- 
 cipal art in composing good rich soup 
 is so to proportion the several ingre- 
 dients that the flavor of one shall not 
 predominate over another, and that all 
 the articles of which it is composed 
 shall form an agreeable whole. Care 
 must be taken that the roots and herbs 
 are perfectly well cleaned, and that 
 the water is proportioned to the quan- 
 tity of meat and other ingredients, al- 
 lowing a quart of water to a pound of 
 meat for soups, and half that quantity 
 for gravies. In making soups or gra- 
 vies, gentle stewing or simmering ia 
 
SOUPS. 
 
 199 
 
 absolutely necessary. It may be re- 
 marked, moreover, that a really good 
 poup can never be made but in a well- 
 closed vessel, although, perhaps, greater 
 wholesomeness is obtained by an oc- 
 casional exposure to the air. Soups 
 will, in general, take from four to six 
 hours doing, and are much better pre- 
 pared the day before they are wanted. 
 When the soup is cold, the fat may be 
 easily and completely removed; and 
 in pouring it off, care must be taken 
 not to disturb the settlings at the bot- 
 tom of the vessel, which are so fine 
 that they will escape through a sieve. 
 A very fine hair sieve or cloth is the 
 best strainer, and if the soup is strained 
 while it is hot, let the tamis or cloth 
 be previously soaked in cold water. 
 Clear soujis must be perfectly trans- 
 parent, and thickened soups about the 
 consistency of cream. To obtain a 
 really clear and transparent soup, it is 
 requisite to continue skimming the 
 liquor until there is not a particle of 
 scum remaining, this being commenced 
 immediately after the water is added 
 to the meat. To thicken and give 
 body to soups and gravies, potato 
 mucilage, arrowroot, bread-raspings, 
 isinglass, flour and butter, barley, rice, 
 or oatmeal, are used. A piece of 
 boiled beef pounded to a pulp, with a 
 bit of butter and flour, and rubbed 
 through a sieve, and gradually incor- 
 porated with the soup, will be found 
 an excellent addition. When soups 
 and gravies are kept from day to day 
 in hot weather, they should be warmed 
 Bp every day, put into fresh-scalded 
 pans or tureens, and placed in a cool 
 larder. In temperate weather, every 
 other day may be suflScient. Stock 
 made from meat only, keeps good 
 longer than that boiled with vege- 
 tables, the latter being liable to turn 
 the mixture sour, particularly in very 
 warm weather. 
 
 Clear Stock for Soups. — Time, six 
 hours and a half. 
 
 Ingredients. — 6 or 7 pounds of 
 knuckle of veal or beef, ^ pound of 
 lean ham or bacon, I pound of 
 butter, $alt, 2 onions, 1 carrot, 1 tur- 
 
 nip, I a head of celery, 2 gallont of 
 water. 
 
 Mode. — Cut fresh meat and ham into 
 very small pieces, and put them into a 
 stewpan which has been rubbed over 
 with a quarter of a pound of butter ; 
 add half a pint of water, the salt, 
 onions, turnip, carrot, and celery cut 
 into slices; cover the stewpan, and 
 place it over a very quick fire until 
 the bottom of the pan is glazed, but 
 stirring it round frequently to prevent 
 its burning ; then pour in the two gal- 
 lons of water, and when on the point 
 of boiling, draw it to the side of the 
 fire to simmer for six and a half or seven 
 hours, if the stock is made of beef; 
 skim it thoroughly, and when done 
 pass it through a very tine sieve for 
 use. A little browning or gravy must 
 be used to color it. 
 
 General Stock-Pot. — Stock, in its 
 composition, is not confined to the 
 above proportions ; any meat or bones 
 are useful ; pieces of beef, from any 
 part of which gravy can be extracted; 
 bones, skin, brisket, or tops of ribs, ox 
 cheek, pieces of mutton, bacon, ham, 
 and trimmings of turkeys, fowls, veal, 
 etc. ; and also of hare, pheasant, if 
 they are old and fit for no other pur- 
 pose — in fact anything that will be- 
 come a jelly — will assist in making 
 stock ; to this medley of ingredients 
 add carrots cut into slices, herbs, 
 onions, pepper, salt, spice, etc., and 
 when all have stewed until the stock 
 is of a rich consistency, take it from 
 the fire and pour it out to cool. When 
 cold, all the fat must be taken off, and 
 it must be poured clear from the sedi- 
 ment. When the soup is required to 
 be very rich, the jelly from a cow-heel, 
 or a lump of butter rolled in flour, 
 must be added to the stock. 
 
 The stock-pot should never be suf- 
 fered to be empty, as almost any meats 
 (save salt meats) or fowls make stock ; 
 the remains should never be thrown 
 anywhere but into the stock-pot, and 
 should too much stock be already in 
 your possession, boil it do«vn to a glaze;, 
 waste is thus avoided. 
 
 Economical Stock. — [ngkedtests. 
 
200 
 
 YOU ask! — r'f,r. trt-t>! 
 
 ITie liquor in which a joint of meat has 
 been boiled, my 4 quarts, trimmings of 
 fresh meat or poultry, shank-bones, etc. , 
 roast-beef bones, any pieces the larder 
 may furnish, vegetables, spices, and sea- 
 soning. 
 
 Mode. — Let all the ingredients sim- 
 mer gently for five hours, taking care 
 to skim carefully at first. Strain the 
 stock off, and put it by for use. 
 
 Time, five hours. 
 
 White Stock — To be used in the i^re- 
 paration of vihite soups. — Ingredients. 
 — 4 pounds of knuckle of veal, any poul- 
 try trimmings, 4 slices of lean ham, 1 
 carrot, 2 onions, 1 head of celery, 12 
 white peppercorns, 1 ounce of salt, 1 blade 
 of mace, 1 ounce of butter, 4 quarts of 
 water. 
 
 Mode. — Cut up the veal, and put it, 
 with the bones and trimmings of poul- 
 try and the ham, into the stewpan, 
 which has been rubbed with the butter. 
 Moisten with half a pint of water, 
 and simmer till the gravy begins to 
 flow. Then add the four quarts of 
 water with the remainder of the ingre- 
 dients, and simmer for five hours. 
 After skimming and straining it care- 
 fully through a very fine hair sieve, it 
 will be ready for use. 
 
 TYwe, five and a half hours. 
 
 Note. — When stronger stock is desired, double 
 tlie quantity of veal, or put iu an old fowl. The 
 liquor in wliich a young turkey has been boiled is 
 an excellent addition to all white stock or soups. 
 
 Browning for Stock. — Ingredi- 
 ents. — 2 ounces of powdered sugar, and 
 J a pint of water. 
 
 Mode. — Place the sugar in a stew- 
 pan over a slow fire until it begins to 
 melt, keeping it stirred with a wooden 
 spoon until it becomes black, then add 
 the water, and let it dissolve. Cork 
 closely, and use a few drops when re- 
 quired. 
 
 Note. — In France, burnt onions are made use of 
 for the ]>urposr of browning. As a gen(tral rule, 
 the process of browning is to be discouraged, as 
 apt to impart a slightly unpleasant flavor to the 
 stock, and, conHe(iuently, all soups made from it. 
 
 To Clarify Stock.— Ingredients. 
 
 — 7Vi€ whites of two eggs, J pint of 
 water, 2 quarts of stock. 
 
 Mode. — Supposing that by some ac- 
 cident the soup is not quite clear, and 
 that its quantity is two quarts, take 
 the whites of two eggs, carefully sepa- 
 rated from their yolks, whisk them well 
 together with the water, and add 
 gradually the two quarts of boiling 
 stock, still whisking. Place the soup 
 on the fire, and when boiling and well 
 skimmed, whisk the eggs with it till 
 nearly boiling again ; then draw it 
 from the fire, and let it settle, until the 
 whites of the eggs become separated. 
 Pass through a fine cloth, and the soup 
 should be clear. 
 
 Note. — The rule is, that all clear soup should be 
 of a light-straw color, and should not savor too 
 strongly of the meat ; and that all white or brown 
 thick soups should have no more consistency than 
 will enable them to adhere slightly to the spoon 
 when hot. 
 
 A good Family Soup. — Ingredi- 
 ents. — Remains of a cold tongue, 2 
 pounds of shin of beef, any cold 2)ieces 
 of meat or beef-bones, 2 turnips, 2 car- 
 rots, 2 onions, 1 parsnip, 1 head of 
 celery, 4 quarts of water, ^ teacupful of 
 rice ; salt and pepper to taste. 
 
 Mode. — Put all the ingredients in a 
 stewpan, and simmer gently for four 
 hours, or until all the goodness is 
 drawn from the meat. Strain off the 
 soup, and let it stand to get cold. The 
 kernels and soft parts of the tongue 
 must be saved. When the soup is 
 wanted for use, skim off all the fat, put 
 in the kernels and soft parts of the 
 tongue, slice in a small quantity of 
 fresh carrot, turnip, and onion ; stew 
 till the vegetables are tender, and 
 serve with toasted bread. 
 
 Time, five hours. Seasonable at any 
 time. 
 
 Gravy Soup. — Ingredients. — 4 
 pounils of shin of beef, a piece of the 
 knuckle of veal weighing 3 pounds, a few 
 pieces or trimmings of meat or poultry, 
 3 slices of nicely flavored lean ham, ^ 
 pound of butter, 2 onions, 4 carrots, 1 
 turnip, nearly a head of celery, 1 blade 
 of mace, 6 cloves, a bunch of savory 
 herbs, seasonings of salt and pepper to 
 taste, 3 lumps of sugar, 5 quarts of boil- 
 ing soft water. It can be flavored with 
 
SOUPS. 
 
 201 
 
 ketchup, or Harvey's sauce, and a little 
 Soy. 
 
 Mode. — Slightly brown the meat and 
 ham in the butter, but do not let them 
 burn. When this is done, pour to it 
 the water, put in the salt, and as the 
 scum rises take it off; when no more 
 appears, add all the other ingredients, 
 and let the soup simmer slowly by the 
 fire for six hours without stirring it 
 any more from the bottom ; take it 
 off, and pass it through a sieve. When 
 perfectly cold and settled, all the fat 
 should be removed, leaving the sedi- 
 ment untouched, which serves very 
 nicely for thick gravies, hashes, etc. 
 The flavoring should be added when 
 the soup is heated for table. 
 
 TiTTie, seven hours. Seasonable all 
 the year. 
 
 Mock Turtle. — Ingredients.— J a 
 calf's head, i pound of butter, ^ pound 
 of lean ham, 2 tablespoonfuls of minced 
 parsley, a little minced lemon, thyme, 
 sweet marjoram, basil, 2 onions, a few 
 chopped mushrooms {when obtainable), 2 
 shallots, 2 tablespoonfuls of flour, 2 glasses 
 of Madeira or sherry, forcemeat balls, 
 Cayenne, salt and mace to taste, the juice 
 of 1 lemon and 1 Seville orange, 1 dessert- 
 spoonful of powdered sugar, 3 quarts of 
 best strong stock. 
 
 Mode. — Scald the head with the skin 
 on, remove the brain, tie the head up 
 in a cloth, and let it boil for one hour. 
 Then take the meat from the bones, cut 
 it into small square pieces, and throw 
 them into cold water. Now take the 
 nieat, put it into a stewpan, and cover 
 with stock ; let it boil gently for an 
 Jiuur, or rather more, if not quite ten- 
 tier, and set it on one side. Melt the 
 butter in another stewpan, and add the 
 ham, cut small, with the herbs, pars- 
 ley, onions, shallot, mushrooms, and 
 nearly a pint of stock ; let these sim- 
 mer slowly for two hours, and then 
 dredge in as much flour as will dry up 
 the butter. Fill up with the re- 
 mainder of the stock, add the wine, let 
 it stew gently for ten minutes, rub it 
 through a sieve, and put it to the 
 calf's head ; season with Cayenne, 
 aud, if required, a little salt ; add the 
 
 juice of the orange and lemon ; and 
 when liked, quarter teaspoonful of 
 pounded mace, and sugar. Put in the 
 forcemeat balls, simmer five minutes, 
 and serve very hot. The wine may be 
 omitted if preferred. 
 
 Time, four hours and a half. Sea- 
 sonable in winter. 
 
 Note. — The bones of the head should be well 
 stewed in the liquor it was first boiled in, and will 
 make good white stock, flavored with vegetables, 
 etc. 
 
 Mock Turtle, or Calf's Head 
 Soup {Economical). — Boil the head 
 till very tender, then take it up, strain 
 the liquor, and set it away until the 
 next day. Then skim off the fat, cut 
 up the meat, together with the lights, 
 and put them into the liquor, and stew 
 the whole gently for half an hour. 
 Season the soup with salt, pepper, 
 and sweet herbs. Add cloves, or 
 curry powder, if you want it seasoned 
 highly, and, just as you take it up, 
 stir in half a pint of white wine. If 
 you wish for forcemeat balls in the 
 soup, they should be prepared and 
 added to the soup when put on to 
 boil. 
 
 Clear Gravy Soup. — This may be 
 made from shin of beef, which should 
 not be large or coarse. The meat will 
 be found serviceable for the table. 
 From ten pounds of the meat let the 
 butcher cut off five or six from the 
 thick fleshy part, and again divide the 
 knuckle, that the whole may lie com- 
 pactly in the vessel in which it is to 
 be stewed. Pour in three quarts of 
 cold water, and when it has been 
 brought slowly to boil, and been well 
 skimmed, throw in an ounce and a 
 half of salt, half a large teaspoonful of 
 peppercorns, eight cloves, two blades 
 of mace, a faggot of savory herbs, a 
 couple of small carrots, and the heart 
 of a root of celery ; to these add a 
 mild onion or not, at choice. When 
 the whole has stewed very softly for 
 four hours, probe the large bit of beef, 
 and, if quite tender, lift it out for 
 table. Let the soup be simmered 
 from two to three hours longer, and 
 then strain it through a fine sieve, into 
 
202 
 
 YOU ask! — I'll tell! 
 
 & clean pan. When it is perfectly cold, 
 clear off every particle of fat. Heat a 
 couple of quarts ; stir in, when it boils, 
 half an ounce of sugar, a small table- 
 spoonful of good soy, and twice as 
 much of Harvey's sauce, or, instead of 
 this, of clear and fine mushroom 
 ketchup. If carefully made, the soup 
 will be perfectly transparent, and of 
 good color and flavor. A thick slice 
 of ham will improve it, and a pound 
 or so of the neck of beef, with an ad- 
 ditional pint of water, will likewise 
 enrich its quality. A small quantity 
 of good broth may be made of the 
 fragments of the whole, boiled down 
 with a few fresh vegetables. 
 
 Ox Tail Soup. — Ingredients. — 
 2 ox-tails, 2 sliceti of ham, 1 ounce of 
 butter, 3 carrots, 2 turnips, 3 onions, 1 
 leek, 1 head of celerij, 1 bunch of savory 
 herbs, 1 bay- leaf, 12 whole peppercorns, 
 4 cloves, a tablespoonful of salt, 3 small 
 lumps of sugar, 2 tablespoonfuls of 
 ketchup, J glass of port wine, 3 quarts 
 of water. 
 
 Mode. — Cut up the tails, separating 
 them at the joints. Wash them, and 
 put them in a stewpan, with the but- 
 ter. Put in half a pint of water, and 
 stir them over a sharp fire till the 
 juices are drawn. Fill up the stew- 
 pan with the water, and, when boil- 
 ing, add the salt. Skim well. Cut the 
 vegetables in slices, add them, with 
 the pei)percorns and herbs, and sim- 
 mer very gently for four hours, or 
 until the tails are tender. Take them 
 out, skim and strain the soup, thicken 
 with flour, and flavor with the ketchup 
 and port wine. Put back the tails, 
 simmer for five minutes, and serve. 
 
 Time, four and a half hours. Sea- 
 sonable in winter. 
 
 Tomato Soup. — Take the remains 
 of any roast meat you may happen to 
 have, or beefsteak ; boil it with more 
 than sufficient water to coyer it. When 
 quite tender, take it out of the liquor, 
 cut oft' all the fat, cut up tlie lean into 
 small pieces, put it into the liquor, to- 
 gether with skinned ripe tomatoes, in 
 the proportion of a dozen to three 
 quarts of the liquor. Boil the whole 
 
 together for three-quarters of an hour, 
 season it while boiling with a large 
 spoonful of sugar, pepper, and salt, 
 and add cloves if you like. 
 
 Oyster Soup. — Separate the oysters 
 from the liquor ; rinse the oysters in 
 cold water, in order to get off the bits 
 of shell which adhere to them ; strain 
 the liquor, and to each quart of it put 
 a pint of milk, or water. Set it where 
 it will boil, and thicken it when it 
 boils with a little flour and water 
 mixed smoothly together; season it 
 with pepper, add a little vinegar, if 
 you like, then put in the oysters, and 
 let them be in just long enough to 
 get scalded through ; otherwise they 
 will be hard. Add salt after taking 
 up the soup ; if added before it will 
 shrink the oysters. Serve up the soup 
 with crackers. 
 
 Pea Soup (Green).— Ingredients. 
 — 3 pints of green peas, \ pound of but- 
 ter, 2 or 3 thin slices of ham, 4 onions 
 sliced, 4 shredded lettuces, the crumbs of 
 2 French rolls, 2 handfuls of spinach, 1 
 lump of sugar, 2 quarts of stock. 
 
 Mode. — Put the butter, ham, one 
 quart of the peas, onions, and lettuces, 
 to a pint of stock, and simmer for an 
 hour; then add the remainder of the 
 stock, with the crumbs of the French 
 rolls, and boil for another hour. Now 
 boil the spinach, squeeze it very dry, 
 and rub it, with the soup, through a 
 sieve, to give the preparation a good 
 color. Have ready a pint of young 
 peas boiled ; add them to the soup, 
 put in the sugar, give one boil, and 
 serve. If necessary, add salt. 
 
 Time, two hours and a half Season- 
 able from June to the end of August. 
 
 JVote. — It will be well to add, if the peas are not 
 tjiiite j'oung, a little more sugar. Where economy 
 i.s essential, water may be used instead of stock for 
 this soup, boiling in it likewise the peashells, and 
 using ratiiera larger quantity of vegetables. 
 
 Winter Pea Soup (Yellow). — In- 
 gredients. — 1 quart of split peas, 2 
 pounds of shin of beef, trimmings of meat 
 or poultry, a slice of bacon, 2 large car- 
 rots, 2 turnips, 5 large onions, 1 head of 
 celery, seasoning to taste, 2 quarts of soft 
 water, any bones left from roast meat, 2 
 
SOUPS. 
 
 203 
 
 fuarts of common stock, or liquor in 
 which a Joint of meat has been boiled. 
 
 Mode. — Put the peas to soak over 
 night in soft water, and float ofT such 
 as rise to the top. Boil them in water 
 till tender enough to pulp ; then add 
 the ingredients mentioned above, and 
 simmer for two hours, stirring the 
 soup occasionally, to prevent it from 
 burning to the bottom of the sauce- 
 pan. Press the whole through a sieve, 
 skim well, season, and serve with 
 toasted bread cut in dice. 
 
 Time, four hours. May be made all 
 the year round, but is more suitable 
 for cold weather. 
 
 Macaroni Soup.. — Titne, three- 
 quarters of an hour. 
 
 Ingredients. — 4 ounces of maca- 
 roni, 1 large onion, 5 cloves, 1 ounce of 
 butter, and 2 quarts of clear gravy soup. 
 
 Put into a stewpan of boiling water 
 four ounces of macaroni, one ounce of 
 butter, and an onion stuck with five 
 cloves. When the macaroni has be- 
 come quite tender, drain it very dry, 
 and pour on it two quarts of clear 
 gravy soup. Let it simmer for ten 
 minutes, taking care that the maca- 
 roni does not burst or become a pulp. 
 It will then be ready to serve. It 
 should be sent to table with grated 
 Parmesan cheese. 
 
 Macaroni is a great improvement to 
 white soup, or to clear gravy soup, but 
 it must be previously boiled for twenty 
 minutes in water. 
 
 Vegetable Soups. — The vegetables 
 should be nicely prepared. Cut carrots 
 in thin rounds, with the edges notched ; 
 grated, they give an amber color to 
 soup ; wash parsley carefully, and 
 cut it small; cut turnips into thin 
 slices, and then divide the round into 
 four; cut leeks in slices; cut celery 
 in half inch lengths, the delicate green 
 leaves impart a fine flavor to the soup. 
 Take the skins from tomatoes and 
 squeeze out some of the seeds. Add a 
 lump of sugar to soups of vegetables 
 or roots, to soften them and improve 
 the flavor. 
 
 Pepperpot. — Time, three hours and 
 
 Ingredients, — 4 pounds of gravy 
 beef 6 quarts of water, a bouquet of 
 savory herbs, 2 small crabs or lobsters, a 
 large bunch of spinach, ^ a pound of cold 
 bacon, a few suet dumplings {m.ade of 
 four, beef-suet, and yolk of one egg), 1 
 pound of asparagus tops, Cayenne pepper ^ 
 pepper and salt to taste, juice of a lemon. 
 
 Put four pounds of gravy beef into 
 six quarts of water, with the bouquet 
 of savory herbs; let it simmer well till 
 all the goodness is extracted, skimming 
 it well. Let it stand till cold, that all 
 the fat may be taken off" it. Put 
 it into a stewpan and heat it. When 
 hot, add the flesh of two middling- 
 sized crabs or lobsters, nicely cut up, 
 spinach well boiled and chopped fine, 
 half a pound of cold bacon or pickled 
 pork, dressed previously and cut into 
 small pieces, a few small dumplings, 
 made verj' light with flour, beef- suet, 
 yolk of egg, and a little water. Add 
 one pound of asparagus tops, season to 
 your taste with Cayenne, salt, pepper, 
 and juice of a lemon ; stew for about 
 half an hour, stirring it constantly. 
 
 Beef Extract (as recommended 
 BY Baron Liebig). — Take a pound 
 of good juicy beef from which all the 
 skin and fat has been cut away, chop 
 it up like sausage meat ; mix it thor- 
 oughly v/ith a pint of cold water, place 
 it on the side of the stove to heat very 
 slowly, and give an occasional stir. It 
 may stand two or three hours before it 
 is allowed to simmer, and will then 
 require but fifteen minutes of gentle 
 boiling. Salt should be added when 
 the boiling commences, and this, for 
 invalids in general, is the only season- 
 ing required. When the extract is 
 thus far prepared, it may be poured 
 from the meat into a basin, and al- 
 lowed to stand until any particles of 
 fat on the surface can be skimmed off", 
 and the sediment has subsided and left 
 the soup quite clear, when it may be 
 poured off gently, heated in a clean 
 saucepan, and served. The scum should 
 be well cleared as it accumulates. 
 
 Beef Glaze, or Portable Soup, 
 is simply the essence of beef con- 
 densed by evaporation. It may be put 
 
204 
 
 YOU ask! — I'll tell! 
 
 into pots, like potted meats, or into 
 skins, as sausages, and will keep for 
 many months. If further dried in 
 cakes or lozenges, by being laid on 
 pans or dishes, and frequently turned, 
 it will keep for years, and supply soup 
 at any moment. 
 
 Four Excellent Sandwiches. — 
 Cheese: Take two-thirds of good 
 cheese, grated, and one-third of butter, 
 add a little cream ; pound all together 
 in a mortar ; then spread it on slices 
 of brown bread ; lay another slice over 
 each ; press them gently together, and 
 cut in small square pieces. — Egg : 
 Boil fresh eggs for five minutes ; put 
 them in cold water, and when quite 
 cold, peel them, and after taking a 
 little of the white off each one of the 
 eggs, cut the remainder in four slices ; 
 lay them between bread and butter. — 
 Fried Egg : Beat some eggs well ; fry 
 them in butter as a pancake; when 
 cold, cut them in small squares, and 
 lay them between slices of brown 
 bread and butter. — Omelet : Take 
 four eggs, two tablespoonfuls of bread 
 crumbs, and half an ounce of chopped 
 parsley. After beating the eggs well, 
 add the bread crumbs, then the pars- 
 ley, and two tablespoonfuls of water ; 
 season, and fry in small fritters, and 
 when cold, put them between slices of 
 brown bread and butter. 
 
 FISH. — General Rule in Choos- 
 ing Fish. — A proof of freshness and 
 goodness in most fishes is their being 
 covered with scales ; for, if deficient in 
 this respect, it is a sign of their being 
 stale, or having been ill-used. 
 
 Cod's Head and Shoulders. — In- 
 gredients. — Sufficient water to cover 
 the fish ; 5 ounces of salt to each gallon 
 of water. 
 
 Mode. — Cleanse the fish thoroughly, 
 and rub a very little salt over the thick 
 part and inside of the fish, one or two 
 hours before dressing it, as this very 
 much improves the flavor. Lay it in 
 the fish-kettle, with sufficient cold 
 water to cover it. Be very particular 
 not to pour the water on the fish, as it 
 ia liable to break it, and only keep it 
 juat simmering. If the water should 
 
 boil away, add a little by pouring it in 
 at the side of the kettle, and not on the 
 fish. Add salt in the above proportion, 
 and bring it gradually to a boil. Skim 
 very carefully, draw it to the side of 
 the fire, and let it gently simmer till 
 done. Take it out and drain it; serve 
 on a hot napkin, and garnish with cut 
 lemon, horseradish, and the liver. 
 
 Time, according to size, half an hour, 
 more or less. Seasonable from Novem- 
 ber to March. 
 
 Note. — Oyster sauce and plain melted butter 
 sliduld be served with this. 
 
 To Choose Cod. — The cod should 
 be chosen for the table when it is 
 plump and round near the tail, when 
 the hollow behind the head is deep, 
 and when the sides are undulated as if 
 they were ribbed. The glutinous parts 
 about the head lose their delicate flavor 
 after the fish has been twenty-four 
 hours out of the water. The great 
 point by which the cod should be 
 judged is the firmness of its flesh ; and 
 although the cod is not firm when it is 
 alive, its quality may be arrived at by 
 pressing the finger into the flesh. If 
 this rises immediately, the fish is good; 
 if not, it is stale. Another sign of its 
 goodness is, if the fish, when it is cut, 
 exhibits a bronze apj^earance, like the 
 silver side of a round of beef. When 
 this is the case, the flesh will be firn. 
 when cooked. Stiffness in a cod, or in 
 any other fish, is a sure sign of fresh- 
 ness, though not always of quality. 
 Sometimes codfish, though exhibiting 
 signs of rough usage, will eat much 
 better than those with red gills, so 
 strongly recommended by many cook- 
 ery-books. This appearance is gener- 
 ally caused by the fish having been 
 knocked about at sea, in the well-boats, 
 in which they are conveyed from the 
 fishing-grounds to market. 
 
 Salt Cod, commonly called "Salt 
 Fish." — Wash the fish, and lay it all 
 night in water, with a quarter pint of 
 vinegar. When tlwrouglily soaked, take 
 it out, see that it is perfectly clean, 
 and put it in the fish-kettle, with suf- 
 ficient cold water to cover it. Ueat it 
 
FISH. 
 
 205- 
 
 gradually, and do not let it boil fast, 
 or the fish will be hard. Skim well, 
 and when done, drain the fish, and put 
 it on a napkin garnished with hard- 
 boiled eggs, cut in rings. 
 
 Time, about one hour. Seasoncble 
 in the spring. 
 
 Note. — Serve with egg sauce and parsnips. This 
 is an especial dish on Ash Wednesday. 
 
 Cod Pie [Economical). — Ingredi- 
 ents. — Any remains of cold cod, 1 2 
 oysters, sufficient melted butter to moisten 
 it, rnashed potatoes enough to fill up the 
 dish. 
 
 Mode. — Flake the fish from the 
 bone, and carefully take away all the 
 skin. Lay it in a pie-dish, pour over 
 the melted butter and oysters (or 
 oyster sauce, if there is any left), and 
 cover with mashed potatoes. Bake for 
 half an hour, and send to table of a 
 nice brown color. 
 
 Tim^, half an hour. Seasonable from 
 November to March. 
 
 Fried Eels. — Ingredients. — 1 
 pound of eels, 1 egg, a few bread crumbs, 
 hot lard. 
 
 Mode. — Wash the eels, cut them 
 into pieces three inches long, trim, 
 and wipe them very dry. Dredge 
 with flour, rub them over with egg, 
 and cover with bread crumbs. Fry 
 of a nice brown in hot lard. If the 
 eels are small, curl them round, in- 
 stead of cutting them up. Garnish 
 with fried parsley. 
 
 Time, twenty minutes or rather less. 
 Seasonable from June to March. 
 
 Eel Pie. — Ingredients. — 1 
 pound of eels, a little chopped parsley, 
 I shallot, grated nutmeg, pepper and salt 
 to taste, the juice of ^ a lemon, small 
 quantity of forcemeat, \ pint of good 
 gravy, puff paste. 
 
 Mode. — Skin and wash the eels, cut 
 them into pieces two inches long, and 
 line the bottom of the pie-dish with 
 forcemeat. Put in the eels, and sprinkle 
 them with the parsley, shallots, nut- 
 meg, seasoning, and lemon-juice, and 
 cover with puff paste. Bake for one 
 hour, or rather more. Make the gravy 
 hot, pour it into the pie, and serve. 
 
 Time, rather more than one hour. 
 Seasonable from June to March. 
 
 Fish and Oyster Pie. — Ingredi- 
 ents. — Any remains of o»ld fish, such 
 as cod or haddock, 2 dozen oysters, pep- 
 per and salt to taste, bread crumbs suf 
 ficient for the quantify of fish, J tea- 
 spoonful of grated nutmeg, 1 teaspoonfut 
 of finely chopped parsley, some made 
 melted butter. 
 
 Mode. — Clear the fish from the 
 bones, and put a layer of it in a pie- 
 dish, which sprinkle with pepper and 
 salt; then a layer of bread crumbs, 
 oysters, nutmeg, and chopped parsley. 
 Eepeat this till the dish is quite full. 
 A covering may be formed either of 
 bread crumbs, which should be 
 browned, or puff paste. The latter 
 should be cut into long strips, and 
 laid in cross-bars over the fish, with a 
 line of the paste first laid round the 
 edge. Before putting on the top, pour 
 in some made melted butter, or a lit- 
 tle thin white sauce, and the oyster 
 liquor, and bake. 
 
 Time, if made of cooked fish, quarter 
 to half an hour. If made of fresh fish, 
 and puff paste, three-quarters of an 
 hour. Seasonable from September to 
 April. 
 
 Note. — A nice little dish may be made by flak- 
 ing any cold fish, adding a few oysters, seasoning 
 with pepper and salt, and coveringi with mashed 
 potatoes. A quarter to half an hour will bake it. 
 
 Baked Haddock. — Fill the interior 
 of the fish with veal stuffing. Sew it up 
 with packthread, and truss it with the 
 tail in its mouth. Eub a piece of butter 
 over the back, or egg, and bread 
 crumb it over. Set it on a baking- 
 dish, which put into a moderate oven 
 to bake. A common haddock would 
 require but half an hour. The better 
 plan is to run the point of a knife 
 down to the backbone, from which if 
 the flesh parts easily, it is done. Dress 
 it upon a dish without a napkin, and 
 serve a sauce round. 
 
 Boiled Haddock. — Ingredients. 
 — Sufficient water to cover the fish, \ 
 pound of salt to each gallon of water. 
 
 Mode. — Scrape the fish, take out 
 the inside, wash it thoroughly, and 
 
W6 
 
 YOU ASK 
 
 I L L T !•: r. 1 . 
 
 lay it in a kettle, with enough water 
 to cover it, adding salt in the above 
 proportion. Simmer gently from fif- 
 teen to twenty minutes, or rather 
 more, should the fish be very large. 
 For small haddocks, fasten the tails 
 in their mouth, and put them into 
 boiling water ; ten to fifteen min- 
 utes will cook them. Serve with plain 
 melted butter, or anchovy sauce. 
 
 Time, large haddock, half an hour ; 
 s.Taall, a quarter of an hour, or rather 
 less. Seasonable from August to Feb- 
 ruary. 
 
 Lobster Salad. — Ingredients. — 
 1 he7i lobster, lettuces, endive, small salad 
 {whatever is in season), a little chopped 
 beetroot, 2 hard-boiled eggs, a few slices 
 of cucumber. For dressing, equal quan- 
 tities of oil and vinegar, 1 teaspoon/ul of 
 made mustard, the yolks of 2 eggs, Cay- 
 enne and salt to taste, i teaspoon/ul of 
 anchovy sauce. These ingredients should 
 be mixed perfectly smooth, and form a 
 creamy-looking sauce. 
 
 Mode. — Wash the salad, and thor- 
 oughly dry it by shaking it in a cloth. 
 Cut up the lettuces and endive, pour 
 the dressing on them, and lightly 
 throw in the small salad. Mix all well 
 together with the pickings from the 
 body of the lobster ; pick the meat from 
 the shell, cut it up into nice square 
 pieces ; put half in the salad, the other 
 half reserve for garnishing. 
 
 To Boil a Lobster. — Time, half an 
 hour. 
 
 Boiling a lobster may be made a 
 horrible operation if the advice we are 
 about to give is not attended to ; and 
 its cries in dying are said to be most 
 painful. Happily, it is possible to kill 
 It immediately. It is done thus : 
 
 Put into a large kettle water enough 
 to cover the lobster, with a quarter of 
 a pound of salt to every gallon of water. 
 When it boils fast put in the lobster, 
 head first ; this is a little diflicult to 
 achieve, as the lobster is not easy to 
 hold thus over the hot steam, but we 
 are sure any humane cook will do it. 
 If the head goes in first it is killed in- 
 stantly. Boil it briskly for an hour, 
 then take it from the hot water with 
 
 the tongs, and lay it to drain. Wipe off 
 all the scum from it ; tie a little piece 
 of butter in a cloth and rub it over 
 with it. 
 
 A lobster weighing a pound takes 
 one hour to boil, others in like propor- 
 tion, more or less. 
 
 To Dress Lobsters. — When sent 
 to the table, separate the body from 
 the tail, remove the large claws, and 
 crack them at each joint carefully, and 
 split the tail down the middle with a 
 sharp knife ; place the body upright in 
 the centre of a dish on a napkin, and 
 arrange the tail and claws on each side. 
 Garnish it with double parsley. 
 
 To Make Anchoviet. — Procure a 
 quantity of sprats, as fresh as possible ; 
 do not wash or wipe them, but just 
 take them as caught, and for every 
 peck of the fish, take two pounds of 
 common salt, a quarter of a pound of 
 bay salt, four pounds of saltpetre, two 
 ounces of sal-prunella, and two-penny- 
 worth of cochineal. Pound all these 
 ingredients in a mortar, mixing them 
 well together. Then take stone jars or 
 small kegs, according to your quantity 
 of sprats, and place a layer of the fish 
 and a layer of the mixed ingredients 
 alternately, until the pot is full ; then 
 press hard down, and cover close for 
 six mouths ; they will then be fit for use. 
 We can vouch for the excellence and 
 cheapness of the anchovies made in 
 this manner. In fact, most of the 
 fine Oorgona anchovies sold in th© 
 oil and pickle shops are made in this 
 or a similar manner, from British 
 sprats. 
 
 Boiled Mackerel. — Ingredients. 
 — i pound of salt to each gallon of water. 
 
 Mode. — Cleanse the inside of the 
 fish thoroughly, and lay them in the 
 kettle with sufiQcient water to cover 
 them, with salt as above ; bring them 
 gradually to boil, skim well, and sim- 
 mer gently till done ; dish them on a 
 hot napkin, heads and tails alter- 
 nately, and garnish with fennel. Fen- 
 nel sauce and plain melted butter are 
 the usual accompaniments to boiled 
 mackerel ; but caper or anchovy sauce 
 is sometimes served with it. 
 
FISH. 
 
 207 
 
 THme, after the water boils, ten min- 
 ates ; for large mackerel, allow more 
 time. Seasonable from April to July, 
 
 JVote. — When variety is desired, fillet the mack- 
 erel, boil it, and pour over parsley and butter; 
 6end some of this, besides, in a tureeu. 
 
 To Choose Mackerel. — In choosing 
 this fish, purchasers should, to a great 
 extent, be regulated by the brightness 
 of its appearance. If it have a trans- 
 parent, silvery hue, the flesh is good ; 
 but if it be red about the head, it is 
 stale. 
 
 Broiled Mackerel. — Ingredients. 
 
 — Pepper and salt to taste; a small 
 quantity of oil. 
 
 Mode. — Mackerel should never be 
 washed when intended to be broiled, 
 but merely wipe very clean and dry, 
 after taking out the gills and insides. 
 Open the back, and put in a little pep- 
 per, salt, and oil ; broil it over a clear 
 fire, turn it over on both sides, and 
 also on the back. When sufiiciently 
 cooked, the flesh can be detached from 
 the bone, which will be in about ten 
 minutes for a small mackerel. Chop 
 a little parsley, work it up in the but- 
 ter, with pepper and salt to taste, and 
 a squeeze of lemon-juice, and put it 
 in the back. Serve before the butter 
 is quite melted, with anchovy sauce in 
 a tureen. 
 
 Time, small mackerel ten minutes. 
 Seasonable from April to July. 
 
 Baked Mackerel. — Ingredients. 
 
 — 4 middling-sized mackerel, a nice deli- 
 cate forcemeat, 3 ounces of butter, pepper 
 and salt to taste. 
 
 Mode. — Clean the fish, take out the 
 roes, fill up with forcemeat, and sew 
 up the slit. Flour, and put them in a 
 dish, heads and tails alternately, with 
 the roes ; and between each layer put 
 some little pieces of butter, and pepper 
 and salt. Bake for half an hour, and 
 either serve with plain melted butter 
 or anchovy sauce. 
 
 Tme, half an hour. Seasonable irova 
 April to July. 
 
 Note. — Baked mackerel may be dressed in the 
 same way as baked herrings, and may also be 
 •tewed ia wine. 
 
 Pickled Mackerel. — Ingredients. 
 
 — \2 peppercorns, 2 bay-kaves, ^ pint of 
 vinegar, 4 mackerel. 
 
 Mode. — Boil the mackerel as in the 
 recipe, and lay them in a dish ; take 
 half the liquor they were boiled in ; 
 add as much vinegar, and the above 
 proportion of peppercorns and bay- 
 leaves ; boil this mixture for ten min- 
 utes, and when cold, pour it over the 
 fish. 
 
 Boiled Salmon. — Ingredients.— 
 6 ounces of salt to each gallon of water, 
 sufficient water to cover the fish. 
 
 Mode. — Scale and clean the fish, and 
 be particular that no blood is left in- 
 side ; lay it in the fish-kettle with suf- 
 ficient cold water to cover it, adding 
 salt in the above proportion. Bring it 
 quickly to a boil, take off all the scum, 
 and let it simmer gently till the fish is 
 done, which will be when the meat 
 separates easily from the bone. Ex- 
 perience alone can teach the cook to 
 fix the time for boiling fish ; but it is 
 especially to be remembered, that it 
 should never be underdressed, aa 
 then nothing is more unwholesome. 
 Neither let it remain in the kettle 
 after it is sufiiciently cooked, as that 
 would render it insipid, watery, and 
 colorless. Drain it ; and if not wanted 
 for a few minutes, keep it warm by 
 means of warm cloths laid over it. 
 Serve on a hot napkin, garnish with 
 cut lemon and parsley, and send lob- 
 ster or shrimp sauce and plain melted 
 butter to table with it. A dish of 
 dressed cucumber usually accompanies 
 this fish. 
 
 Time, eight minutes to each pound 
 for large thick salmon ; six minutes 
 for thin fish. Seasonable from April 
 to August. 
 
 Note. — Cut lemon should be put on the table 
 with this fish ; and a little of the juice squeezed 
 over it is considered by many persons a most 
 agreeable addition. Boiled peas are also, by some 
 connoisseurs, considered especially adapted to be 
 served with salmon. 
 
 To Choose Salmon. — To be goo I 
 
 the belly should be firm and thick, 
 which may readily be ascertained by 
 feeling it with the thumb and finger. 
 
208 
 
 YOU ask! — I'll tell! 
 
 The circumstance of this fish having 
 red gills, though given as a standing 
 rule in most cookery-books, as a sign of 
 its goodness, is not at all to be relied 
 on, as this quality can be easily given 
 ihem by art. 
 
 Salmon Cutlets. — Cut the slices 
 one inch thick, and season them with 
 pepper and salt; butter a sheet of 
 white paper, lay each slice on a sepa- 
 rate piece, with their ends twisted : 
 broil gently over a clear fire, and serve 
 with anchovy or caper sauce. When 
 higher seasoning is required, add a 
 few chopped herbs and a little spice. 
 
 Ti7ne, five to ten minutes. 
 
 Pickled Salmon. —Ingredients. 
 — Salmon, J ounce of whole pepper, ^ 
 ounce of whole allspice, 1 teaspoonful of 
 salt, 2 bay-leaves, equal quantities of vin- 
 egar and the liquor in vmich the fish was 
 boiled. 
 
 Mode. — After the fish comes from 
 table, lay it in a nice dish with a cover 
 to it, as it should be excluded from 
 the air, and take away the bone; boil 
 the liquor and vinegar with the other 
 ingredients for ten minutes, and let it 
 stand to get cold ; pour it over the sal- 
 mon, and in twelve hours it will be fit 
 for the table. 
 
 Time, ten minutes. 
 
 SHAD. — Fresh shad are good baked 
 or broiled, but much the best broiled. 
 For broiling, sprinkle on salt and 
 pepper in the inside when cleaned, 
 and let them remain a number of hours. 
 If fresh, they may be kept eight or ten 
 hours in a cool place. The spawn and 
 liver are good fried or boiled. Salt 
 shad for broiling should be soaked ten 
 or twelve hours in cold water ; for 
 boiling they need not be soaked only 
 long enough to enable the scales to be 
 removed easily, unless liked quite 
 fresh ; if so, soak them in lukewarm 
 water for an hour. 
 
 Fried Fish. — After cleaning and 
 wjushing the fish, lay them on a towel 
 to absorb all the moisture. When 
 thoroughly dried, rub over them flour 
 or Indian meal ; use no salt to them, 
 as it will prevent their browning well. 
 If you have salt pork, fry a few slices ; 
 
 take them up, and put in the fish, and 
 fry them till quite brown on both 
 sides. The fat should be quite hot 
 when they are put in. If you have 
 not pork, use lard or beef dripping* 
 for frying ; but do not use butter, as it 
 gives them a bad taste and dingy 
 color. When you have taken up the 
 fish, mix a little flour and water 
 smoothly together, and stir it into the 
 fat in which the fish was fried. Season 
 the gravy with pepper and salt, and if 
 you wish a very rich gravy, add a little 
 butter, wine, and ketchup, or spices ; 
 turn it, when it boils up, on the fish. 
 
 To Bake Smelts. — Ingredients.— 
 12 smelts, bread crumbs, J pound of fresh 
 butter, 2 blades of pounded mace, salt and 
 Cayenne to taste. 
 
 Mode. — Wash, and dry the fish 
 thoroughly in a cloth, and arrange 
 them nicely in a flat baking disk. 
 Cover them with fine bread crumbs, 
 and place little pieces of butter all over 
 them. Season and bake for fifteen 
 minutes. Just before serving, add a 
 squeeze of lemon-juice, and garnish 
 with fried parsley and cut lemon. 
 
 Time, quarter of an hour. Season- 
 able from October to May. 
 
 To Choose Smelts.— When good, 
 this fish is of a fine silvery appearance, 
 and when alive, their backs are of a 
 dark brown shade, which, after death, 
 fades to a light fawn. They ought to 
 have a refreshing fragrance, resem- 
 bling that of a cucumber. 
 
 To Fry Smelts. — Ingredients. — 
 Egg and bread crumbs, a little flour, 
 boiling lard. 
 
 Afode. — Smelts should be very fresh, 
 and not washed more than is necessary 
 to clean them. Dry them in a cloth, 
 lightly flour, dip them in egg, sprinkle 
 over with very fine bread crumbs, 
 and put them into boiling lard. Fry of a 
 nice pale brown, and be careful not to 
 take ofi" the light roughness of the 
 crumbs, or their oeauty will be spoiled. 
 Dry them before the fire on a drainer, 
 and serve with plain melted butter. 
 This fish is often used as a garnish. 
 
 Time, five minutes. Seasonable from 
 October to May. 
 
FISH. 
 
 209 
 
 CHOWDER. — Clean the fish, and 
 cut it up into a number of slices. Fry 
 six, or more, slices of pork, if the chow- 
 der is to be a large one ; take them up, 
 and put in the pork-fat, a layer of the 
 fish, several bits of the fried pork, crack- 
 ers that have been soaked tender in cold 
 water, season with salt and pepper, and 
 add onions and spices to it, if you like. 
 This process repeat till you get in all the 
 fish required for the chowder ; then 
 turn in sufficient cold water to cover- 
 the whole, and stew the fish from 
 twenty-five to thirty minutes. When 
 you have taken the fish out of the pot, 
 thicken the gravy with mixed flour 
 and water, add a little butter, and if 
 you want it rich, stir in half a pint of 
 white wine, or a large spoonful of ketch- 
 up. Bass and cod are the best fish for 
 chowder. Black fish and clams make 
 tolerably good ones ; the hard part of 
 the clams should be thrown away. 
 
 Cod Sounds and Tongues. — Soak 
 them in lukewarm water thrpe or four 
 hours, then scrape ofi" the skin, cut 
 them in two, and stew them in milk. 
 Just before taking them up, stir in a 
 little butter and flour. 
 
 HALIBUT. — Is nice cut in slices, 
 salted, and peppered, then broiled or 
 fried. The fins and thick part are 
 good boiled. 
 
 Black Fish. — They are best boiled 
 or fried. They will do to broil, but 
 are not so good as when cooked in any 
 other way. 
 
 Fish Forcemeat Balls. — Chop a 
 little uncooked fresh fish with salt 
 pork, mix with them two raw eggs, a 
 few fine bread crumbs, and season with 
 pepper and spices, if you like. Do the 
 mixture up into small balls, and fry 
 them until brown. 
 
 Fish Cakes. — Chop cold fresh fish 
 that has been previously cooked with 
 raw salt pork, mix with bread crumbs 
 two or three raw eggs, season the mix- 
 ture with salt and pepper, and mould it 
 up into small cakes, and fry till brown 
 in lard. Cold salt codfish may be 
 chojpped with potatoes, moistened with 
 a little water, a little melted butter 
 added, and moulded into small cakes. 
 14 
 
 Flour the hands, to prevent thera 
 sticking. Have pork-fat in your fry- 
 ing-pan quite hot, then put them in, 
 and fry till brown on both sides. This 
 is an easy way of making them, when 
 you have cooked potatoes; but they 
 are the best to have the potatoes fresh 
 boiled, and mashed, instead of being 
 chopped ; mix them with the fish and 
 add butter and water to moisten the 
 whole ; then take up a portion of the 
 fish in a tablespoon, mash it down 
 compactly with a knife, and scrape it- 
 out with the knife into the frying-pan, 
 so as to form a small cake. This re- 
 peat until you get the pan full. The 
 fat for them, as well as for all other 
 kinds of fish, should be quite hot when 
 they are put in, or they will soak up 
 the fat and be greasy, and not brown. 
 
 SCOLLOPS. — Boil them, and take 
 them out of the shells ; when boiled, 
 pick out the hearts and throw the rest 
 away, as the heart is the only part 
 that is fit to eat. They are good 
 pickled like oysters after boiling, or 
 fried. Dip them in flour, and fry them 
 brown. They are also good stewed, 
 with a little water, salt, and pepper ; add 
 butter when you remove from the fire. 
 
 TROUT.— These, as well as all other 
 kinds of fresh fish, are apt to have an 
 earthy taste. It can be removed by 
 soaking them in salt and water for a 
 few minutes after cleaning. They 
 may be boiled, broiled, or fried ; the 
 small ones are the best fried. They 
 are also good stewed, with a little 
 water and bits of salt pork. 
 
 CLAMS. — Wash and put them in 
 a pot, with enough water to prevent 
 their burning at the bottom of the pot. 
 Heat them till the shells open, then 
 take them out and warm them up, 
 with a little of the clam broth; season 
 with salt and pepper, add butter when 
 you take them up, have a couple of 
 slices of buttered toast in the dish 
 with the clams, putting in enough of 
 the broth to soak the toast. Long 
 clams, if large, are nice taken out of 
 the shells and broiled. 
 
 Clam Pancakes. — Mix flour and 
 milk together, so as to form a thick 
 
210 
 
 YOi; ASK ! — i'LL TEI.L ! 
 
 batter ; to each piut of the milk put a 
 couple of eggs and a few clams. If 
 they are quite small, stew them and 
 put them in whole ; if large, take them 
 out of the shells, without stewing, and 
 chop them ; season tlie batter with 
 salt and pepper, and drop it, by the 
 large spoonful, into iiot fat. Some 
 cooks use the clam liquor, instead of 
 milk, for pancakes, but it does not 
 make them as light as the milk. 
 
 EELS. — If small, are the best fried; 
 if large, split them open, salt, and pep- 
 per, and cut them into pieces of about 
 a finger's length. Let them remain 
 several hours before broiling. 
 
 Stewed Oysters. — Strain the 
 liquor, and rinse off the bits of shell 
 that adhere to the oyster. Heat the 
 liquor with the oysters. If there is 
 not much of it, a little water may be 
 added. As soon as scalding hot, turn 
 them on to buttered toast, and season 
 with salt and pepper. They should 
 not be allowed to boil, and no salt 
 added to them till cooked ; if so, they 
 will shrink and be hard. Oysters 
 should be eaten as soon as cooked. 
 
 Fried Oysters. — Take those that 
 are large, dip them in beaten eggs, 
 then in flour, or fine bread crumbs, 
 and fry them in lard. They are also 
 good dipped into a batter like that for 
 oyster pancakes, and then fried. They 
 are a nice garnish for fish. They can 
 be kej)t for several months, if fried 
 when first caught, seasoned well with 
 salt and pepper, then corked up tight 
 in a bottle. Whenever they are to be 
 eaten, warm them in a little water. 
 
 Oyster Pancakes. — Mix equal 
 quantities of oyster juice and milk, 
 and to a pint of the mixed liquor put 
 a pint of wheat flour, a couple of 
 beaten eggs, a little salt, and a few of 
 the oysters. Drop by the large spoon- 
 ful into hot lard. 
 
 Oyster Pie, — Line a deep pie-plate 
 with pie-crust, fill it with dry pieces 
 of bread, cover it wiih nice pastry, and 
 bake it in a quick oven till of a light 
 brown. Have the oysters stewed, and 
 seasoned just as the pastry is baked. 
 Take off the upper crust, remove the 
 
 bread, aud put in the oysters. Cover 
 with the crust, and serve up while hot. 
 
 Scolloped Oysters. — Pound crack- 
 ers or rusked bread fine. Then butter 
 scolloped shell or small tinpans, put 
 in alternate layers of the crumbs and 
 oysters, having a layer of the crumbs 
 on the top. Season them with salt 
 and pepper, and add a little butter, 
 and enough oyster juice to moisten 
 the whole. Bake them till brown. 
 
 Apple Sauce for Geese, Pork, etc. 
 — Ingredients. — G good-sized apples, 
 si/ted sugar to taste, a piece of butter the 
 size of a walnut, water. 
 
 Mode. — Pare, core, and quarter the 
 apples, and throw them into cold water 
 to preserve their whiteness. Put them 
 in a saucepan, with sufl5cient water to 
 moisten them, and boil till soft enough 
 to pulp. Beat them up, adding sugar 
 to taste, and a small piece of butter. 
 This quantity is sufficient for a good- 
 sized tureen. 
 
 Time, according to the apples, abou*^^ 
 three-quarters of an hour. This quan- 
 tity is sufiicient for a goose or couple 
 of ducks. Seasonable from August to 
 March. 
 
 Bread Sauce, to serve with Roast 
 Turkey, Fowl, Game, etc. 
 
 Ingredients. — 1 pint of milk, f 
 of a pound of the crumbs of a stale loaf, 
 1 onion, pounded mace, Cayenne, and 
 salt to taste, 1 ounce of butter. 
 
 Mode. — Peel and quarter the onion, 
 and simmer it in the milk till perfectly 
 tender. Break the bread, which should 
 be stale, into small pieces, carefully 
 picking out anj' hard outside pieces ; 
 put it in a very clean saucepan, strain 
 the milk over it, cover it up, and let it 
 remain for an hour to soak. Now beat 
 it up with a fork very smoothly, add a 
 seasoning of pounded mace, Cayenne, 
 and salt, with one ounce of butter; 
 give the whole one boil, and serve. To 
 enrich this sauce, a small quantity of 
 cream may be added just before send- 
 ing it to table. 
 
 Time, altogether, one hour and three- 
 quarters. Sufficient to serve with a 
 turkey, pair of fowls, or brace of par- 
 tridges. 
 
SAUCES. 
 
 211 
 
 Caper Sauce for Boiled Mutton.— 
 
 Ingredients. — ^ pint of melted butter, 
 3 tablespoonfuls of capers or nasturtiums, 
 
 1 tablespoonful of their liquor. 
 
 Mode. — Chop the capers twice or 
 thrice, and add thein, with their liquor, 
 to half a pint of melted butter, made 
 very smoothly ; keep stirring well ; let 
 the sauce just simmer, and serve in a 
 tureen. Pickled nasturtium pods are 
 fine. 
 
 Melted Butter. — Ingredients. — 
 \ pound of butter, a dessertspoonful of 
 flour, a teacupful of water, salt to taste. 
 
 Mode. — Cut the butter up into small 
 pieces, put it into a saucepan, dredge 
 over the flour, and add the water and a 
 seasoning of salt ; stir it one way con- 
 stantly till the whole of the ingredients 
 are melted and thoroughly blended. 
 Let it just boil, when it is ready to 
 serve. If the butter is to be melted 
 with cream, use the same quantity as 
 of water, but omit the flour ; keep stir- 
 ring it, but do not allow it to boil. 
 
 Ti77ie, one minute to simmer. 
 
 Melted Butter made with Milk.— 
 Ingredients. — 1 teaspoonful of fiour, 
 
 2 ounces of butter, \ pint of milk, a few 
 grains of salt. 
 
 Mode. — Mix the butter and flour 
 smoothly together on a plate; put it 
 into a lined saucepan, and pour in the 
 milk. Keep stirring it one way over a 
 sharp fire ; let it boil quickly for a 
 minute or two, and it is ready to serve. 
 This is a very good foundation for 
 onion, lobster, or oyster sauce, and is 
 the melted butter we recommend in 
 preference to either of the preceding : 
 using milk instead of water makes the 
 preparation look so much whiter and 
 more delicate. 
 
 Time, altogether, ten minutes. 
 
 Egg Sauce for Salt Fish.— Ingre- 
 dients. — 4 eggs, ^ pint of melted but- 
 ter, when liked a very little lemon- 
 Juice. 
 
 Mode. — Boil the eggs until quite 
 hard, which will be in about twenty 
 minutes, and put them into cold water 
 for half an hour. Strip off" the shells, 
 chop the eggs into small pieces, not, 
 however, too fine. Make the melted 
 
 butter very smoothly ; when boiling, 
 stir in the eggs, and serve very hot. 
 Lemon-juice may be added at pleasure. 
 Time, twenty minutes to boil the 
 eggs. /Sufficient for three or four pounds 
 of fish. 
 
 J^ole. — Wheii a thicker saace is required, use 
 one or two more eggs to the same quantity of 
 melted butter. 
 
 Mint Sauce, to serve with Roast 
 Lamh. — Ingredients. — 4 dessert- 
 spoonfuls of chopped mint, 2 dessert- 
 spoonfuls of pounded white sugar, i pint 
 of vinegar. 
 
 Mode. — Wash the mint, which should 
 be young and fresh-gathered, free from 
 grit ; pick the leaves from the stalks, 
 mince them very fine, and put them 
 into a tureen ; add the sugar and vin- 
 egar, and stir till the former is dis- 
 solved. This sauce is better by being 
 made two or three hours before wanted 
 for table, as the vinegar then becomes 
 impregnated with the flavor of the 
 mint. By many persons, the above 
 proportion of sugar would not be con- 
 sidered sufiicient ; but as tastes vary, 
 we have given the quantity which we 
 have found to suit the general palate. 
 
 Sufficient to serve with a middling- 
 sized joint of lamb. 
 
 Aote. — Where green mint is scarce and not ob- 
 tainable, mint vinegar may be substituted for it, 
 and will be found very acceptable in early spring. 
 
 Oyster Sauce, to serve with Fish, 
 Boiled Poultry, etc. — Ingredients. 
 
 — 3 dozen oysters, ^ pint of melted but- 
 ter, made with milk. 
 
 Mode. — Open the oysters carefully, 
 and save their liquor ; strain it into a 
 clean saucepan (a lined one is best) , 
 put in the oysters, and let them just 
 come to the boiling-point, when they 
 should look plump. Take them off 
 the fire immediately, and put the 
 whole into a basin. Strain the liquor 
 from them, mix with it sufficient milk 
 to make half a pint altogether. When 
 the melted butter is ready and very 
 smooth, put in the oysters. Set it by 
 the side of the fire to get thoroughly 
 hot, but do not allow it to boil, or the 
 oysters will immediately harden. Using 
 
212 
 
 YOU ask! — t'i.l tell! 
 
 cream instead of milk makes this sauce 
 extremely delicious. When liked, add 
 a seasoning of Cayenne, or anchovy 
 sauce ; but, as we have before stated, a 
 plain sauce should be plain, and not 
 be overpowered by highly-flavored es- 
 sences ; therefore we recommend that 
 the above directions be implicitly fol- 
 lowed, and no seasoning added. 
 
 Sufficient for six persons. Never al- 
 low fewer than six oysters to one per- 
 son, unless the party is very large. 
 Seasonable from September to April. 
 
 Parsley and Butter, to serve with 
 Calf's Head, Boiled Fowls, etc. — 
 Ingredients. — 2 tablespoonfuls of 
 minced parsley, J ^n'n^ of melted butter. 
 
 Mode, — Put into a saucepan a small 
 quantity of water, slightly salted, and 
 when it boils, throw in a good bunch 
 of parsley which has been previously 
 washed and tied together in a bunch ; 
 let it boil for five minutes, drain it, 
 mince the leaves very fine, and put the 
 above quantity in a tureen ; pour over 
 it half pint of smoothly made melted 
 butter ; stir once, that the ingredients 
 may be thoroughly mixed, and serve. 
 
 Time, five minutes to boil the pars- 
 ley. Sufficient for one large fowl ; al- 
 low rather more for a pair. Seasonable 
 at any time. 
 
 White Onion Sauce for Boiled 
 Rabbits, Roast Shoulder of Mutton, 
 etc. — Ingredients. — 9 large onions 
 or 12 middle-sized ones, 1 pint melted 
 butter made with milk, J teaspoonful of 
 salt. 
 
 Mode. — Peel the onions and put 
 them into water, to which a little salt 
 has been added, to preserve their 
 whiteness, and let them remain for 
 a quarter of an hour, then put them 
 in a stewpan, cover them with water, 
 and let them boil one hour, or until 
 tender, and if the onions should be 
 very strong, change the water after 
 they have been boiling a quarter of an 
 hour. Train them thoroughly, chop 
 them, and rub them through a sieve. 
 Make one pint of melted butter, and 
 when that boils, i)Ut in the onions, with 
 a seasoning of salt ; stir it till it sim- 
 mers, when it will be ready to serve. 
 
 Sauce for Cold Meat, Fish, or 
 Salad. — Boil a couple of eggs three 
 minutes, mix them with half a teacup 
 of salad oil, or melted butter, half a 
 cup of vinegar, a teaspoonful of made 
 mustard, a little salt and pepper. 
 Add, if you like, a large spoonful of 
 ketchup. 
 
 Wine Sauce for Venison or Mut- 
 ton. — Warm half a pint of the drip- 
 pings, and mix together a couple of 
 teaspoonfuls of flour, with a little 
 water, so that it will be free from 
 lumps, and stir into it the drippings, 
 when boiling. Season the gravy with 
 salt, pepper, and cloves, and stir in, 
 just before removing from the fire, a 
 gill of white wine. 
 
 Rice Sauce. — Boil half a teacup 
 of rice with an onion, and a blade of 
 mace, till the rice is quite soft; if it 
 has not then absorbed the water, turn 
 it ofl", stir in tv/o-thirds of a pint of 
 milk, a teaspoonful of salt, and strain 
 the sauce. This is a nice accompani- 
 ment to game. 
 
 Cranberry Sauce. — Stew the cran- 
 berries till soft, with a little water; 
 when tender, add sugar sufficient to 
 sweeten ; let it scald in well. Strain 
 it, if you like ; it is good without 
 straining. 
 
 Tomato Sauce. — Time, one hour 
 and five minutes. 
 
 Ingredients. — 6 tomatoes, i an 
 ounce of celery, 1 ounce of butter, 1 ounce 
 of bacon, J an onion, a bay-leaf a bunch 
 of thyme, a little salt, pepper, Cayenne, 
 J a pint of broth, and a little flour. 
 
 Mode. — Take out the seeds and re- 
 move the stalks from six tomatoes, put 
 them into a stewpan with half an ounce 
 of celery, one ounce of butter, one 
 ounce of bacon, half an onion cut into 
 slices, a bay-leaf, a bunch of thyme, 
 pepper, salt, and Cayenne. Stew it 
 gently until tender, then stir in the 
 flour, moisten with half a pint of broth, 
 boil it up for five or six minutes, strain 
 it through a sieve, and then put it back 
 into the stewpan to simmer until 
 rather thick. Serve it with meat or 
 poultry. 
 
 Tomato Ketchup. — To each gallon 
 
SAUCES. 
 
 213 
 
 of ripe tomatoes, pour four table- 
 spoonfuls of salt, five of black pepper, 
 three of ground mustard, half a large 
 spoonful of allspice, the same of 
 -cloves, simmer the whole slowly to- 
 gether, with a little water at the bot- 
 tom of the stewpan to prevent their 
 burning. Let them stew slowly for 
 three hours, then strain through a 
 sieve. When cold, bottle, and cork, 
 and seal them ; keep them in a cool 
 cellar. The ketchup should be made 
 in tin, and as late in the season as 
 practicable, in order to have it keep 
 well. 
 
 Stewed Tomatoes. — They should be 
 fully ripe; and to make them skineasily, 
 turn on boiling water, and let them 
 remain in it four or five minutes. When 
 peeled, put them in a stewpan. If 
 not quite ripe and juicy, put in a very 
 little water to prevent their burning. 
 When they have stewed a few minutes, 
 they are improved by turning ofi" part 
 of the juice. Season them with salt, 
 pepper, and sugar, in the proportion 
 of a couple of teaspoonfuls of sugar to 
 Jialf a peck of tomatoes. Stew them 
 half an hour, then turn them on to 
 buttered toast. They are considered 
 •very nice by epicures cooked as fol- 
 lows : Skin and lay them in a deep 
 ■dish, with alternate layers of bread 
 <;rumbs ; season each layer with salt, 
 pepper, a little sugar, a small bit 
 •of butter, and add cloves if you like. 
 Have a layer of bread crumbs on top, 
 and bake three-quarters of an hour. 
 
 Tomato Ketchup. — Take good solid 
 tomatoes, wash clean and drain all 
 the water off them, cut up and mash 
 into a kettle, boil till they are in rags, 
 then rub them through a cullender, 
 •crushing them through till nothing but 
 the skin remains, then strain through 
 a wire sieve, leaving nothing but the 
 seeds, then put 3 half pints salt, 4 
 ounces mustard, 3 ounces pepper, ^ 
 •ounce red pepper, 4 nutmegs grated, 
 ground cinnamon and ginger each 2 
 •ounces, whole cloves and allspice each 
 2 ounces, put in a muslin bag with J 
 ounce mace, put in the spices cold and 
 stir till it thickens ; boil 4 hours, then 
 
 add 3 pints (or 4 if very thick) ti tlie 
 very best cider vinegar, boil 4 hours 
 more on a moderate fire, clean the 
 bottles well before putting in the 
 ketchup. 
 
 Mushroom Ketchup.— Put a layer 
 of fresh mushrooms in a deep dish, 
 sprinkle a little salt over them, add 
 successive layers of mushrooms and 
 salt till you get them all into the dish. 
 Let them remain a number of days, 
 then mash them fine, and to each quart 
 put a tablespoonful of vinegar, half a 
 teaspoonful of black pepper, and a 
 quarter of a teaspoonful of cloves. 
 Turn the whole into a stone jar, set it 
 into a pot of hot water, and boil it a 
 couple of hours. Strain without 
 squeezing the mushrooms. Boil the 
 juice a quarter of an hour, and strain 
 it well. When cold, bottle, cork, and 
 seal up tight, and keep it in a cool 
 place. 
 
 Essence of Mushroom.— This deli- 
 cate relish is made by sprinkling a 
 little salt over either flap or button 
 mushrooms ; three hours after, mash 
 them, next day strain off the liquor 
 that will flow from them, put it into 
 a stewpan, and boil it till it is reduced 
 one half. 1*" will not keep long, but is 
 preferable to any of the ketchups con- 
 taining spices, etc., to preserve them, 
 which overpowers the flavor of the 
 mushrooms. An artificial mushroom 
 bed will supply these all the year 
 round. 
 
 Hot Sauce, resembling Worces- 
 tershire Sauce. — Time, ten days. 
 
 Ingredients. — J of an ounce of 
 Cayenne pepper, 1 quart of vinegar, 2 
 tablespoonfuls of soy, 3 cloves of garlic, 
 5 anchovies, 3 cloves of shallots. 
 
 Mode. — Mix well and rub through 
 a sieve three-quarters of an ounce of 
 Cayenne pepper, two tablespoonfuls 
 of soy, three cloves of garlic pounded, 
 five anchovies, bruised fine, and three 
 cloves of shallots pounded, add one 
 quart of vinegar. Strain, and keep it 
 corked up for ten days, then bottle it 
 up for use. It can be strained or not, 
 as preferred. 
 
 Gooseberry Sauce. — Take fruit, 
 
214 
 
 YOU ask! — I'll tell! 
 
 just ripe, pick off the tops and stems, 
 and weigh an equal quantity of sugar 
 to the fruit, dividing the sugar into 
 two equal portions. Make a syrup of 
 one portion, and put the gooseberries 
 into it, over the fire ; let them re- 
 main till they are transparent, then 
 remove them, and make a syrup of 
 the reserved sugar, adding to it the 
 syrup of the gooseberries, gently dip- 
 ping it off. Let it boil till thick and 
 rich, and then pour it over the fruit. 
 The fruit, by this process, will be less 
 tough, and keep its flavor better than 
 if cooked longer. 
 
 Bread Sauce for Roast Turkey, 
 or Game. — l''ime, one hour and a 
 half. 
 
 Ingredients. — 1 pint of milk, 
 breakfastcupful of stale bread, 1 onion, 
 a little mace, Cayenne, and salt, 1 ounce 
 of butter. 
 
 Mode. — Peel and slice an onion, 
 and simmer it in a pint of new milk 
 until tender, break the bread into 
 pieces, and put it into a stewpan. 
 Strain the hot milk over it, cover it 
 close, and let it soak for an hour. 
 Then beat it up smooth with a fork, 
 add the pounded mace, Cayenne, salt, 
 and an ounce of butter. Boil it up, 
 serve it in a tureen. The onion must 
 be taken out before the milk is poured 
 over the bread. 
 
 Chestnut Sauce for Turkey; or 
 Fowls. — Time, one hour and thirty- 
 five minutes. 
 
 Ingredients. — J a pint of veal 
 stock, J a pound of chestnuts, peel of ^ 
 a lemon, a cupful of cream or milk, a 
 very little Cayenne and salt. 
 
 Mode. — Remove the dark shell of 
 the chestnuts, and scald them until 
 the inner skin can be easily taken off. 
 Then put them into a stewpan with 
 the stock, the lemon-peel cut very 
 thin, and a very little Cayenne pepper 
 and salt. Let it simmer until the 
 chestnuts are quite soft. Rub or press 
 it through a sieve, add the seasoning 
 and cream, and let it simmer for a few 
 minutes, stirring it constantly, but 
 taking care it does not boil. 
 
 Oyster Ketchup. — Take fine, fresh 
 
 oysters ; wash them in their own liquor, 
 strain it, pound them in a marble mor- 
 tar ; to a pint of oysters add a pint of 
 sherry ; boil them up, and add an 
 ounce of salt, two drams of pounded 
 mace, and one of Cayenne ; let it just 
 boil up again, skim it, and rub it 
 through a sieve ; and when cold, bottle 
 it, cork well, and seal it down. 
 
 Horseradish Vinegar. — Pour a 
 quart of best vinegar on three ounces 
 of scraped horseradish, an ounce of 
 minced shallot, and one dram of Cay- 
 enne ; let it stand a week, and you will 
 have an excellent relish for cold beef, 
 salads, etc., costing scarcely anything. 
 Horseradish is in the highest perfection 
 about November. 
 
 Mint Vinegar. — Put into a wide- 
 mouthed bottle fresh nice clean mint 
 leaves enough to fill it loosely ; then 
 fill up the bottle with good vinegar, and 
 after it has been corked close for two 
 or three weeks, it is to be poured off 
 clear into another bottle, and kept well 
 corked for use. Serve with lamb when 
 mint cannot be obtained. 
 
 Cress Vinegar. — L)ry and pound 
 half an ounce of cress seed (such as is 
 sown in the garden with mustard), 
 pour upon it a quart of the best vine- 
 gar, let it steep for ten days, shaking it 
 up every day. This is very strongly 
 flavored with cress, and for salads, and 
 cold meats, etc., it is a great favorite 
 with many ; the quart of sauce costs 
 only a penny more than the vinegar. 
 Celery vinegar may be made in the 
 same manner. 
 
 Cheap and Good Vinegar. — Tc 
 elglit gallons of clear rain water, adf 
 three quarts of molasses ; turn the 
 mixture into a clean tight cask, shake 
 it well two or three times, and add 
 three spoonfuls of good yeast, or two 
 yeast cakes ; place the cask in a warm 
 place, and in ten or fifteen days add a 
 sheet of common wrapping paj)er,. 
 smeared with molasses, and torn into 
 narrow strips, and you will have good 
 vinegar. The paper is necessary to 
 form the " mother," or life of the 
 vinegar. 
 
 Good Cider Vinegar. — Take ten 
 
SAUCES. 
 
 215 
 
 gallons of apple juice fresh from the 
 press, and suffer it to ferment fully, 
 which may be in about two weeks, or 
 sooner if the weather is warm ; and 
 then add eight gallons of like juice, 
 new, for producing a second fermenta- 
 tion ; in two weeks more add another 
 like new quantity, for producing a 
 third fermentation. This third fermen- 
 tation is material. Now stop the bung- 
 hole with an empty bottle, with the 
 neck downward, and expose it to the 
 sun for some time. When the vinegar 
 is come, draw off one half into a vine- 
 gar cask, and set it in a cool place 
 above ground, for use when clear. 
 With the other half in the first cask, 
 proceed to make more vinegar in the 
 same way. Thus one cask is to make 
 in, the other to use from. When mak- 
 ing the vinegar, let there be a moder- 
 ate degree of heat, and free access of 
 external air. 
 
 Oyster Powder. — Open the oysters 
 carefully, so as not to cut them, except 
 in dividing the gristle which adheres 
 to the shells. Put them into a mortar, 
 and when you have got as many as 
 you can conveniently pound at once, 
 add about two drams of salt to a dozen 
 oysters ; pound them, and rub them 
 through the back of a hair sieve, and 
 put them into a mortar again (pre- 
 viously thoroughly dried) with as 
 much tlour as will convert them into a 
 paste ; roll this paste out several times, 
 and lastly, flour it, and roll it out the 
 thickness of half a crown, and cut it 
 into pieces about one inch square ; lay 
 them in a Dutch oven, where they will 
 dry so gently as not to get burned; turn 
 them every half hour, and when they 
 begin to dry, crumble them. They will 
 take about four hours to dry. Pound 
 them, sift them, and put them into dry 
 bottles; cork and seal them. Three 
 dozen of oysters require seven ounces 
 and a half of flour to make them into 
 a paste weighing eleven ounces, and 
 when dried, six and a half ounces. To 
 make half a pint of sauce, put one 
 ounce of butter into a stewpan with 
 three drams of oyster powder, and six 
 tablespoonfuls of milk; set it on a 
 
 slow fire, stir it till it boils, and 8ea» 
 son it with salt. As a sauce, it is ex- 
 cellent for fish, fowls, or rump steaks. 
 Sprinkled on bread and butter, it 
 makes a good sandwich. 
 
 Apple Sauce. — Pare and core three 
 good-sized baking apples, put them 
 into a well-tinned pint saucepan, with 
 two tablespoonfuls of cold water ; cover 
 the saucepan close, and set it on a trivet 
 over a slow fire a couple of hours be- 
 fore dinner, — some apples will take a 
 long time stewing, others will be ready 
 in a quarter of an hour. When the 
 apples are done enough, pour off the 
 water, let them stand a few minutes to 
 get dry ; then beat them up with a 
 fork, with a bit of butter about as big 
 as a nutmeg, and a teaspoonful of 
 powdered sugar : some persons add 
 lemon-peel, grated or minced fine, or 
 boil a small piece with the apples. 
 Many persons are fond of apple sauce 
 with cold pork. 
 
 Horseradish Powder. — The time 
 to make this is during November and 
 December. Slice the horseradish the 
 thickness of a shilling, and lay it to dry 
 very gradually in a slow oven (a strong 
 heat soon evaporates its flavor) ; when 
 dry enough, pound it and bottle it. 
 
 Curry Powder {a genuine Indian 
 recipe). — Turmeric, coriander, black 
 pepper, four ounces each ; fenugreek, 
 three ounces ; ginger, two ounces ; 
 cummin seed, ground rice, one ounce 
 each ; Cayenne pepper, cardamums, 
 half an ounce each. 
 
 Sage and Onion, or Goose Stuffing 
 Sauce. — Chop very fine an ounce of 
 onion and half an ounce of green sage 
 leaves, put them into a stewpan with 
 four spoonfuls of water, simmer gently 
 for ten minutes, then jjut in a tea- 
 spoonful of pepper and salt, and one 
 ounce of fine bread crumbs ; mix well 
 together ; then pour to it a quarter of 
 a pint of broth, or gravy, or melted 
 butter; stir well together, and simmer 
 it a few minutes longer. This is a 
 very relishing sauce for roast pork, 
 poultry, geese, or ducks, or green peas. 
 Beef Gravy Sauce {or Brovm 
 Sauce for Ragout, Game, Poultry, Fish^ 
 
216 
 
 YOU ask! — I'l.i. tell! 
 
 stc.) — If you want gravy, furnish a 
 bhick and well-tinned stewpan with a 
 thin slice of fat ham or bacon, or an 
 ounce of butter, and a middling-sized 
 onion ; on this lay a pound of nice 
 juicy gravy beef (as the object in 
 making gravy is to extract the nutri- 
 tious qualities of the meat, it must be 
 beaten so as to reduce the containing 
 vessels, and scored to render the sur- 
 face more susceptible to the action of 
 the water) ; cover the stewpan, set it 
 on a slow fire ; when the meat begins 
 to brown, turn it about, and let it get 
 filightly browned (but take care it is 
 not at all burnt) ; then pour in a pint 
 and a half of boiling water, set the 
 pan on the fire ; when it boils, care- 
 fully catch the scum, and then put in 
 a crust of bread toasted brown (don't 
 jurn it), a sprig of winter savory, or 
 iemon, thyme, and parsley, a roll of 
 thin-cut lemon-peel, a dozen berries 
 of allspice, and a dozen of black pep- 
 per; cover the stewpan close, let it 
 stew very gently for about two hours, 
 then strain it through a sieve into a 
 basin. If you wish to thicken it, set a 
 clean stewpan over a slow fire, with 
 about an ounce of butter in it ; when 
 it is melted, dredge into it (by degrees) 
 as much flour as will dry it up, stir- 
 ring them intimately; when thoroughly 
 mixed, pour in a little of the gravy, 
 stir it well together, and add the re- 
 mainder by degrees ; set it over the 
 fire, let it simmer gently for fifteen or 
 twenty minutes longer, and skim oflT 
 the fat, etc., as it rises ; when it is 
 about as thick as cream, squeeze it 
 through a tamis or fine sieve, and you 
 will have a fine rich brown sauce, at 
 a very moderate expense, and without 
 much trouble. Observe — If you wish 
 to make it still more relishing, — for 
 poultry, you may pound the liver with 
 a piece of butter, rub it through a 
 sieve, and stir it into the sauce when 
 you put in the thickening. 
 
 Chutney Sauce. — One pound of 
 salt, one pound of mustard seed, one 
 pound of .stoned raisins, one pound of 
 brown sugar, twelve ounces of garlic, 
 Hix ounces of Cayenne pepper, two 
 
 quarts of unripe gooseberries, two 
 quarts of best vinegar. The mustard 
 seed gently dried and bruised ; the 
 sugar made into a syrup with a pint 
 of the vinegar ; the gooseberries dried 
 and boiled in a quart of the vinegar; 
 the garlic to be well bruised in a mor- 
 tar. When cold, gradually mix the 
 whole in a large mortar, and with the 
 remaining vinegar thoroughly amalga- 
 mate them. To be tied down close. 
 The longer it is kept the better it will 
 become. 
 
 Wow Wow Sauce. — Chop parsley 
 leaves fine ; take two or three pickled 
 cucumbers, or walnuts, and divide into 
 small squares, and set them by in read- 
 iness ; put into a saucepan butter as 
 big as an egg ; when it is melted, stir 
 into it a tablespoonful of fine flour, 
 and half a pint of the broth of the 
 beef; add a tablespoonful of vinegar, 
 one of mushroom ketchup, or port 
 wine, or both, and a teaspoonful of 
 made mustard ; simmer together till 
 it is as thick as you wish, put in the 
 parsley and pickles to get warm, and 
 pour it over the beef, or send it up in 
 a sauce-tureen. This is excellent for 
 stewed or boiled beef. 
 
 GARNISHES.— Parsley is the most 
 universal garnish for all kinds of cold 
 meat, poultry, fish, butter, cheese, and 
 so forth. Horseradish is the garnish 
 for roast beef, and for fish in general ; 
 for the latter, slices of lemon are some- 
 times laid alternately with the horse- 
 radish. 
 
 Slices of lemon for boiled fowl, tur- 
 key, and fish, and for roast veal and 
 calf's head. 
 
 Carrot in slices for boiled beef, hot 
 or cold. 
 
 Barberries, fresh or preserved, for 
 game. 
 
 Red beet-root sliced for cold meat, 
 boiled beef, and salt fish. 
 
 Fried smelts as garnish for turbot. 
 
 Fried sausages or forcemeat balls are 
 placed round turkey, capon, or fowl. 
 
 Lobster coral and parsley round 
 boiled fish. 
 
 Fennel for mackerel and salmon, 
 either fresh or pickled. 
 
RELISHES. 
 
 217 
 
 Currant jelly for game, also for cus- 
 tard or bread pudding. 
 
 Seville orange in slices for wild 
 ducks, widgeons, teal, and so forth. 
 
 Mint, either with or without parsley, 
 for roast lamb, either hot or cold. 
 
 Pickled gherkins, capers, or onions, 
 for some kinds of boiledmeat and stews. 
 
 Relish for Chops, etc. — Pound fine 
 an ounce of black pepper, and half an 
 ounce of allspice, with an ounce of 
 salt, and half an ounce of scraped 
 horseradish, and the same of shallots, 
 peeled and quartered ; put these into a 
 pint of mushroom ketchup, or walnut 
 pickle, and let them steep for a fort- 
 night, and then strain it. Observe. — A 
 teaspoonful or two of this is generally 
 an acceptable addition, mixed with the 
 gravy usually sent up for chops and 
 steaks ; or added to thick melted butter. 
 
 Forcemeat for Veal, Turkeys, 
 Fowls, Hare, etc. — Ingredients. — 
 2 ounces of ham or lean bacon, ^ pound 
 of suet, the rind of ^ a lemon, 1 tea- 
 spoonful of minced parsley, 1 teaspoonful 
 of minced sweet herbs, salt, Cayenne, and 
 
 pounded mace to taste, 6 ounces of bread 
 crumbs, 2 eggs. 
 
 Mode. — Shred the ham or bacon, 
 chop the suet, lemon-peel, and herbs, 
 taking particular care that all be very 
 finely minced ; add a seasoning to 
 taste, of salt, Cayenne, and mace, and 
 blend all thoroughly together with the 
 bread crumbs, before wetting. Now 
 beat and strain the eggs ; work these 
 up with the other ingredients, and the 
 forcemeat will be ready for use. When 
 it is made into balls, fry of a nice 
 brown, in boiling lard, or put them on 
 a tin and bake for half an hour in a 
 moderate oven. As we have stated 
 before, no one flavor should predom- 
 inate greatly, and the forcemeat should 
 be of sufficient body to cut with a 
 knife, and yet not dry and heavy. For 
 very delicate forcemeat, it is advisable 
 to pound the ingredients together be- 
 fore binding with the egg; but for 
 ordinary cooking, mincing very finely 
 answers the purpose. 
 
 Sufficient for a turkey, a moderate- 
 sized fillet of veal, or a hare. 
 
THE ART OF CARVING. 
 
 How TO Perform an Embarrassing Task Gracefully— Instructions 
 
 WHICH WILL BE FOUND PROFITABLE TO THE MaN OP THE HoUSE. 
 
 The Art of Carving.— Ceremonies 
 OF THE Table, etc. — A dinner-table 
 should be well laid, well lighted, and 
 always afford a little spare room. It is 
 better to invite one friend less in num- 
 ber, than to destroy the comfort of the 
 whole party. 
 
 The Laying out of a Table must 
 greatly depend uj^on the nature of the 
 dinner or supper, the taste of the host, 
 the description of the company, and 
 the appliances possessed. It would be 
 useless, therefore, to lay down specific 
 rules. The whiteness of the table- 
 cloth, the clearness of glass, the polish 
 of plate, and the judicious distribution 
 of ornamental groups of fruits and 
 flowers, are matters deserving the ut- 
 most attention. 
 
 A Sideboard will greatly relieve a 
 crowded table, upon which may be 
 placed many things incidental to the 
 successive courses, until they are re- 
 quired. 
 
 A Bill of Fare at large dinner 
 parties, where there are several courses, 
 should be provided, neatly inscribed 
 upon small tablets, and distributed 
 about the table, that the diners may 
 kuow what there is to come. 
 
 Napkins should be folded neatly. 
 The French method, which is very 
 easy, of folding the napkin like a fan, 
 placing it in a glass, and spreading out 
 the upper part, is very pleasing. But 
 the English method of folding it like 
 a slipper, and placing the bread 
 inside of it, is convenient as well as 
 neat. 
 
 Bread should be cut the last thing 
 after the table is laid. If cut too early 
 218 
 
 it becomes dry. A tray should be ])ro- 
 vided, in which there should be a 
 further supply of bread, new, stale, 
 and brown. 
 
 Carving-knives should be "put in 
 edge" before the dinner commences, 
 for nothing irritates a good carver, or 
 perplexes a bad one, more than a knife 
 which refuses to perform its office ; and 
 there is nothing more annoying to the 
 company than to see the carving-knife 
 dancing to and fro over the steel 
 while the dinner is getting cold, and 
 their appetites are being exhausted by 
 delay. 
 
 Joints that require Carving 
 should be set upon dishes sufficiently 
 large. The space of the table may be 
 economired by setting upon small 
 dishes those things that do not re- 
 quire carving. 
 
 The Carver should have Plenty 
 OF Room, however closely the diners 
 are compelled to sit together. 
 
 The Vegetables, if the table is 
 very crowded, may be jjlaced upon the 
 sideboard, and handed round by the 
 waiters. 
 
 Geese, Turkeys, Poultry, Suck- 
 ing-pigs, etc., may be carved before 
 BEING SENT TO TABLE ; especially in 
 those cases where the whole or the 
 principal part of such dishes is likely 
 to be consumed. 
 
 The Carver should supply the 
 platen, and the waiter hand them 
 round, instead of putting the question 
 to each guest as to which part he pre- 
 fers, and then striving to serve him 
 with it, to the prejudice of others 
 present. 
 
THE OEDER OF DISHES. 
 
 219 
 
 Ladies should be assisted before 
 gentlemen. 
 
 Nothing detracts from the dignity 
 of a host so much as inefficient carv- 
 ing; and there are few things that 
 make a guest appear so small as being 
 unable to offer to assist the hostess in 
 manipulating a joint. 
 
 There are some people who should 
 never attempt to carve; for instance, 
 those who are' weak in their wrists, or 
 those who are short-sighted. In the 
 one case, failure is inevitable; in the 
 other, nothing looks worse than to see 
 a man peering in a purblind manner 
 into a dish. 
 
 Carving requires a large amount of 
 constant practice, in order to arrive at 
 proficiency ; and the earlier the practice 
 is commenced, the easier will the tyro 
 find it to be. Boys on leaving school, 
 though of course not expected to take 
 the head of the table, should always 
 be requested to help some dish — be- 
 ginning with some easy dish, such as 
 a ham or tongue, and proceeding by 
 degrees to the dismemberment of a 
 fowl or turkey. 
 
 There are two departments in pre- 
 siding at table — namely, carving and 
 helping. The former is the result of 
 skilful manip alation ; the other of 
 careful discrimination. The proficient 
 in the first-named art will be able to 
 Cfirefully anatomize any joint that is 
 placed before him ; whilst the adept 
 in the second will be able to select the 
 tit-bits in a proper proportion of each 
 concomitant of the dish for the grati- 
 fication of his guest. 
 
 With regard to carving, we may 
 state, in a few words, that there are 
 only two ways — namely, a right 
 and a wrong way. No treatise ever 
 written on the subject could prove 
 that there were more ways than one 
 of cutting a round of beef or dissect- 
 ing a partridge. 
 
 Our object in this work is to make 
 everything as plain as possible. The 
 great drawback in the majority of 
 manuals on carving is the elaboration 
 and intricacy of the diagrams illus- 
 trating the subject, which naturally 
 
 tend to mystify and mislead the wouhl- 
 be pupil. Our drawings are, therefore, 
 quite simple. For this reason, we 
 have left out the dishes usually placed 
 in such drawings, and have confined 
 our "dotted lines" to within the 
 barest limits necessary for the elucida- 
 tion of the text. 
 
 We must merely promise, that iu 
 all cases, the drawings of joints, etc., 
 are placed before the reader in exactly 
 the same position as if he were about 
 to commence to carve them. 
 
 Soups. — The first course at all 
 dinners is invariably the soup, and 
 from that circumstance, as well as 
 from the fact of its being the easiest 
 dish to preside over, we place it first 
 in our remarks and directions con- 
 cerning carving. It should be ladled 
 into the plate in about two dips. It 
 is better to have the trouble of lad- 
 ing twice or thrice rather than run 
 the risk of spilling the soup on the 
 cloth, on account of the ladle being 
 too full. 
 
 With regard to Julienne soups, or 
 any kind of soups wherein there are 
 vegetables, pieces of meat, or force- 
 meat balls, care should be taken to 
 give the composition a stir round be- 
 fore serving, in order that each guest 
 may have a just proportion of liquid 
 and solid. 
 
 Salmon. — Serve a slice of the thick 
 with a smaller slice of the thin part. 
 Keep the flakes of the thick part as 
 firm as possible. 
 
 Cod's Head and Shoulders. — 
 The thick part of the back is best. It 
 should be carved in unbroken slices, 
 and each solid slice should be accom- 
 panied by a bit of the sound, from 
 under the back-bone, or from the 
 cheek, jaws, tongue, etc., of the head. 
 
 Mackerel should be served in 
 pieces cut through the side when they 
 are large. If small, they may be di- 
 vided through the back-bone, and 
 served in halves. The shoulder part 
 is considered the best. 
 
 Eels are usually cut into several 
 pieces, either for stewing or frying. 
 The thick parts are considered best. 
 
220 
 
 YOU ask! — I'll tell! 
 
 The Sirloin of Beef. — The sir- 
 loin may be carved in two ways, either 
 in long slices from 1 to 2, by which 
 means a due proportion of fat and lean 
 is served, or cut across the middle as 
 at 3. The latter method is apt to spoil 
 
 the appearance of the noble joint. 
 Should the " under-side " be required, 
 the joint should be turned over, and 
 slices cut across at 4. Do not forget to 
 serve with each slice some of the 
 prime soft fat at 5. 
 
 Ribs of Beef. — Ribs of beef are 
 carved in the same manner as the 
 second method mentioned above — 
 viz., across the joint. Qf>casionally 
 the bones are removed ; then it is cus- 
 tomary to carve it in the same way as 
 a round of beef. 
 
 The Edge-Bone, or Aitch-Bone. 
 — The edge-bone or aitch-bone of beef 
 should be carved in the following man- 
 
 ner : — Cut a thick slice off the outside 
 from 1 to 2, then cut thin slices, grad- 
 ually getting the joint to a level at the 
 line 2 to 5. It should be remembered 
 that just at this point is the prime 
 cut of the joint. In serving each 
 slice, do not forget to add to each plate 
 some of the marrowy and solid fats, 
 which may be found respectively at 3 
 
 and 4. 
 
 The Round of Beef. — This may 
 be carved in a similar way to the above, 
 care being taken to cut the slices as 
 thin as possible. Indeed, in carving 
 all joints, it would be well to recollect 
 the saying of a certain noble old bon 
 vivauf, " You can always tell a man's 
 breeding by his cutting beef thin and 
 mutton thick." 
 
 Saddle of Mutton. — The saddle 
 of mutton is always a popular joint. 
 Carve in the following way : — Slice 
 across from 1 to 2, serving moderately 
 
 thick slices, with a portion of fat from 
 3. Finish one side always before 
 commencing the other. 
 
 Haunch of Mutton, or Venison. 
 — In cutting a haunch of mutton, first 
 make an incision at 2, 4, say about 
 three inches long. Then cut thin 
 
 slices from 3 to the cross-line 2, 4, 5. 
 The gravy will be found in copious sup- 
 ply in the cavity at 4. In carving this 
 joint, always cut the slices towards 
 yourself. 
 
 Roast Leg of Mutton. — In carv- 
 ing a roast leg of mutton, always have 
 the shank to the left hand, as depicted 
 in the drawing. Place the fork in 
 at about 7, to hold it steady, and cut 
 right down to the bone in the direc- 
 tion 1, 2; the knife will thus pass 
 through the kernel of fat denominated 
 the " pope's eye," of which some peo- 
 ple are particularly fond. The most 
 juicy slices are to be obtained from 
 
MUTTON AND LAMB. 
 
 221 
 
 the line 1, 2, upwards towards 5, 
 though some people prefer the shank 
 or knuckle. Fat may be found on the 
 ridges 5, 5, and should be cut in the 
 direction 5, 6. 
 
 Should you desire to cut out what 
 is called the " cramp-bone," take hold 
 of the shank-bone with your left hand, 
 then cut down to the thigh-bone at 
 the point 4, and after passing the knife 
 under the cramp-bone in the direction 
 4, 3, it can easily be extricated. 
 
 Boiled Leg of Mutton. — A 
 boiled leg of mutton may be carved 
 in the like manner to the roast ; but 
 in helping, care should be taken to 
 give a due proportion of caper sauce 
 with each slice. 
 
 Shoulder of Mutton. — A 
 shoulder of mutton, though perhaps 
 one of the most repulsive joints 
 ever brought to table, is, nevertheless, 
 greatly admired by some persons, who 
 think the flavor of it superior to that 
 of the leg, and it requires some skill in 
 carving. When first cut it should be 
 
 :^ ■■• 3 \^ 
 
 5 
 
 in the direction of 1, 2, cutting right 
 down to the bone, causing the gravy 
 to run into the dish. The prime fat 
 may be found on the outer edge, and 
 may be sliced ofl["in the direction 5 6 
 n there is a large companv, after the 
 bottom part in the line 1, 2,"is finished, 
 
 there are some very delicate slices on 
 each side of the ridge of the blade-bone 
 in the lines 3, 4. The 7, 8 marks the 
 direction of the edge of the blade- 
 bone, and cannot be cut across. 
 
 Some persons prefer the under side 
 of the shoulder, as being more full of 
 gravy. 
 
 Loin of Mutton. — This joint re- 
 quires but little skill in carving, but it 
 should always be properly jointed by 
 the butcher before being brought to 
 table: there is nothing to do but to 
 separate the meat into chops, and help 
 one of each all round. 
 
 A Fore-quaeter of Lamb. — The 
 carving a fore-quarter of lamb must be 
 commenced by passing the knife under 
 in the direction of 3, 7, 4, 5, in order to 
 
 separate the shoulder from the breast 
 and ribs. When this is accomplished, 
 the juice of a lemon, together with a 
 little salt, should be squeezed upon the 
 part from which it was taken. 
 
 The gristly part may be separated 
 from the ribs at the line 6, 7. The 
 ribs are generally the most esteemed, 
 and can easily be separated one from 
 the other by cutting in the direction 
 of the line 1, 2. If any one prefers 
 the gristly part, a piece may be cut off 
 in line 8, 9. 
 
 Should the fore-quarter run very 
 large, the shoulder must be placed in 
 another dish, and carved in the same 
 manner as a shoulder of mutton. 
 
 Leg of Lamb is carved in the 
 same manner as a leg of mutton. 
 
 Loin of Lamb is carved in the same 
 manner as loin of mutton, except that 
 in lamb the fat is more delicate, conse- 
 quently a larger proportion may be 
 given to each guest. 
 
 Leg of Pork. — A leg of pork, 
 
222 
 
 YOU ask! — I'll tell! 
 
 whether roasted or boiled, should be 
 carved across the middle, exactly like 
 the ordinary way of cutting a ham. If 
 it is roasted, be sure to take care to 
 give a due proportion of stuffing and 
 crackling to each plate. 
 
 Roast Pig. — A pig is very rarely 
 sent to table whole : the cook gen- 
 erally cuts it up, takes off the head, 
 splits the body down the back, and 
 garnishes the dish with the chaps and 
 ears, etc. 
 
 Before any one is helped, the legs 
 and shoulders should be sejiarated from 
 the carcass. The choice part of a pig 
 is about the neck. The next best parts 
 may be cut from the ribs. 
 
 Loin of Pork must be carved like 
 a loin of mutton. 
 
 Hand of Pork may be treated in a 
 similar manner to a shoulder of mut- 
 ton. 
 
 Calf's Head.— Commence by cut- 
 ting right along the cheek in the line 
 3, 2, and several handsome slices may 
 be taken from this part. At the end 
 of the jaw-bone may be found the 
 
 throat-sweetbread, which is esteemed a 
 great delicacy : this may be found by 
 cutting in deeply at the line 3, 4. 
 There is some choice gristly fat to be 
 discovered about the ear, 6. The eye, 
 too, is greatly relished, and may be 
 obtained by cutting round its socket 
 at 1 : the palate also is one of the tit- 
 bits. 
 
 Tongue and brains are visually 
 served in a separate dish : the best 
 part of the tongue is a slice close to 
 the root. 
 
 Fillet of Veal. — A fillet of veal 
 is cut in the same manner as a round 
 of beef, liecollect that some people 
 
 prefer the brown outside, and do not 
 forget to serve a portion of stuffing to 
 each plate. 
 
 Loin of Veal is usually carved in 
 the same way as a loin of mutton : it 
 should be borne in mind, however, 
 that the choice portions are the fat 
 and kidney underneath. 
 
 A GiGOT OF Veal is generally 
 carved after the manner of a leg of 
 mutton. 
 
 A Shoulder of Veal is served 
 like a shoulder of mutton. 
 
 Knuckle of Veal. — A knuckle of 
 veal is certainly not one of the easiest 
 joints to carve, though, at first glance, 
 it appears to be so. It should be cut 
 
 with a sort of semicircular sweep from 
 1 to 2. The bones should be cut from 
 '] to 4. The fat, which is to be found 
 at 4, is greatly esteemed. 
 
 Roast Fowl. — Perhaps the most 
 difficult thing to carve is a roast fowl ; 
 indeed, he who can accomplish this 
 properly, can soon make himself a 
 proficient in every other branch of the 
 art. 
 
 The cut which we give here shows 
 the fowl on its side, with a leg, a wing, 
 and a neck-bone taken off. It is often 
 more convenient to take the bird on a 
 plate, and as you detach the joints in 
 the line 1, 2, 4, place them in the dish. 
 
 The next thing is to cut off the 
 neck-bones. This is accomplished by 
 
CARVING POULTRY. 
 
 223 
 
 inserting the knife at 7, running it 
 under the broad part of the bone in 
 the line 7, 2, then lifting it, and break- 
 ing off the end of the shortest part of 
 the bone. Then divide the breast 
 from back by cutting through the ribs 
 on each side from the neck to the tail. 
 Turn the back upwards, fix the fork 
 under the rump, and lay the edge of 
 the knife in the line 2, 5, 3, press it 
 down, raise the tail, and you will find 
 it will easily divide in the line 2, 5, 3. 
 
 Lastly, put the lower part of the 
 back upwards with the head toward 
 you, and cut off the side-bones by forc- 
 ing the knife through in the line 5, 6. 
 
 X, Y, and Z represent respectively a 
 neck -bone, wing, and leg, in the forms 
 they ought to be when skilfully carved. 
 
 Boiled Fowl. — Boiled fowl is 
 carved in a similar manner to the 
 above. The prime parts are usually 
 considered to be the wings and breast. 
 In a boiled fowl the legs are more ten- 
 der than those of the roasted fowl. 
 
 The Goose. — The goose should be 
 
 placed with the neck end before you. 
 Cut three long gashes in lines 1, 1, 1, 
 to 2, 2, 2, quite to the bone ; detach 
 these slices from the bone, and proceed 
 to take off the leg by turning the bird 
 on one side, putting the fork through 
 the small end of the leg-bone, and 
 pressing it close to the body. By this 
 means, when the knife has entered at 
 4, the joint can easily be raised. Pass 
 the knife under the leg in the direction 
 of 4, 5. If the leg still hangs at 5, turn 
 it back with the fork, and it will easily 
 separate. 
 
 The leg being removed, the next 
 matter is to take oflF the wing. This is 
 done by passing the fork through the 
 pinion, pressing it close to the body, 
 and inserting the knife at the notch 3, 
 
 and passing it beneath the wing in the 
 line 3, 4. It requires a good deal of 
 practice to be able to do this nicely. 
 You may now proceed to take off tlie 
 leg and wing on the other side. 
 
 Having done this, you may proceed 
 to cut off the apron in the line 6, 5, 7 ; 
 and the 'merrythought in the line 9, 8. 
 The other parts are taken off in a simi- 
 lar manner to those of the fowl. 
 
 The best parts of a goose are slices 
 from the breast and the fleshy part of 
 the wing. The stuffing of sage and 
 onions is generally to be found just 
 above the spot marked 7. This should 
 be obtained by means of a spoon in- 
 serted into the interior of the bird, and 
 a small portion served to each plate. 
 
 A Greex Goose. — A green goose 
 may be cut up like a duck. Only about 
 a couple of slices should be taken from 
 the breast, and then the separated 
 joints cut off in the ordinary manner. 
 In this case, as with a fowl or duck, the 
 bird should be entirely cut up before 
 any of the guests are served. 
 
 A Duck. — A duck is served in a 
 similar way -to the preceding. The 
 wings and breast are considered the 
 most delicious morsels. 
 
 Ducklings. — Ducklings are usually 
 cut down the middle lengthways. It 
 is not considered too much to give half 
 a duckling to each guest. 
 
 Pigeons are served in a similar man- 
 ner to the foregoing. 
 
 Roasted Turkey. — Roasted tur- 
 key may be served in the same manner 
 as a fowl, excepting the breast. This 
 is the prime part, and many good slices, 
 which should be cut lengthways, may 
 be obtained therefrom. These should 
 be served with small portions of the 
 stuffing, and also sausages and force- 
 meat balls. It should be borne in mind 
 that the turkey has no merrythought. 
 
 Boiled Turkey. — A boiled turkey 
 (Should be carved in a similar manner. 
 A Ham. — There are three ways of cut- 
 ting a ham. One method is to begin at 
 the knuckle, on the line 4, 5, and cut 
 thin slices, gradually working up to the 
 prime part of the joint : this is the most 
 
224 
 
 YOU ASK 
 
 •I'LL TELL! 
 
 economical way of carving it. Another 
 plan is to cut in at 2, 3, and serve 
 slices from either side ; whilst a third 
 method is to take out a small piece at 
 1, and cut thin circular slices, thus 
 enlarging the cavity by degrees. The 
 advantage of this method is that it 
 preserves the gravy and keeps the 
 joint moist ; it is, of course, only prac- 
 tised when the ham is served hot. 
 
 The Tongue. — The tongue should 
 be cut nearly through at the line 1, 2, 
 and slices served from right or left. 
 
 Some people are particularly partial to 
 the fat and roots, which should be cut 
 from 3 and 2. 
 
 The Partridge.— The partridge is 
 cut up almost in the same manner as a 
 fowl. The wings must be taken off at 
 1 ^ 1 
 
 the lines 1, 2, and the merrythought in 
 the line 3, 4. The wings and breast 
 are usually regarded as the prime parts ; 
 but the tip of the wing is generally con- 
 eidered the most delicate portion in 
 the whole bird. 
 
 At hunting-breakfasts and bache- 
 lors'-parties, where the birds are fre- 
 quently served cold, it is not unusual 
 to cut the bird in half, and give half a 
 partridge to each guest. 
 
 Grouse are carved in a similar 
 manner to the above, while woodcocks, 
 snipes, quails, and other smaller birds, 
 are generally cut in half. Larks are 
 usually served on skewers of four to 
 each guest. 
 
GOOD THINGS TO EAT. 
 
 Helpful Hints to Housewives — How to Pickle, Can and Preserve 
 — Cakes, Pies, Ices and Puddings. 
 
 Pickling. — There are three methods 
 of pickling ; the most simple is merely 
 to put the article into cold vinegar. 
 The strongest pickling vinegar of 
 white wine should always be used for 
 pickles ; and for white pickles use dis- 
 tilled vinegar. This method we re- 
 commend for all such vegetables as, 
 being hot themselves, do not require 
 the addition of spice, and such as do 
 not require to be softened by heat, as 
 capsicums, chili, nasturtiums, button 
 onions, radish-pods, horseradish, gar- 
 lic, and shallots. Half fill the jars 
 with best vinegar, fill them up with 
 the vegetables, and tie down immedi- 
 ately with bladder and leather. One 
 advantage of this plan is, that those 
 who grow nasturtiums, radish-pod«. 
 and so forth, in their own gardens, 
 may gather them from day to day, 
 when they are exactly of the proper 
 growth. They are very much better 
 if pickled quite fresh, and all of a size, 
 which can scarcely be obtained if they 
 be pickled all at the same time. The 
 onions should be dropped in the vine- 
 gar as fast as peeled ; this secures their 
 color. The horeradish should be 
 scraped a little outside, and cut up in 
 rounds half an inch deep. Gather bar- 
 berries before they are quite ripe ; pick 
 away all bits of stalk and leaf, and 
 injured berries, and drop them in cold 
 vinegar ; they may be kept in salt and 
 water, changing the brine whenever 
 it begins to ferment ; but the vinegar 
 is best. 
 
 The Second Method of Pickling 
 J9 that of heating vinegar and spice, 
 and pouring them hot over the vege- 
 15 
 
 tables to be pickled, which are previ- 
 ously prepared by sprinkling with salt, 
 or immersing in brine. Do not boil 
 the vinegar, for if so its strength will 
 evaporate. Put the vinegar and spice 
 into a jar, bung it down tightly, tie a 
 bladder over, and let it stand on the 
 hob or on a trivet by the side of the 
 fire for three or four days ; shake it 
 well three or four times a day. This 
 method may be applied to gherkins, 
 French beans, cabbage, brocoli, cauli- 
 flowers, onions, and so forth. 
 
 The Third Method of Pickling 
 Is when the vegetables are in a greater 
 or less degree done over the fire. Wal- 
 nuts, artichokes, artichoke bottoms, 
 and beetroots are done thus, and some- 
 times onions atid cauliflowers. 
 
 Onions. — Onions should be chosen 
 about the size of marbles : the silver- 
 skinned sort are the best. Prepare a 
 brine, and put them into it hot ; let 
 them remain one or two days, then 
 drain them, and when quite dry, put 
 them into clean, dry jars, and cover 
 them with hot pickle, in every quart 
 of which has been steeped one ounce 
 each of horseradish, sliced, black pep- 
 per, allspice, and salt, with or without 
 mustard seed. In all pickles the vine- 
 gar should always be two inches or 
 more above the vegetables, as it is sure 
 to shrink, and if the vegetables are not 
 thoroughly immersed in pickle they 
 will not keep. 
 
 WALNUTS. — Be particular in ob- 
 taining them exactly at the proj)er 
 season. Then make a pickle of vine- 
 gar, adding to every quart, black pep- 
 per one ounce, ginger, shallots, salt, 
 225 
 
220 
 
 YOU ask! — I'll tell! 
 
 and mustard-seed, one ounce each. 
 Most pickle vinegar, when the vege- 
 tables are used, may be turned to use, 
 walnut pickle in particular. Boil it 
 up, allowing to each quart four or six 
 anchovies chopped small, and a large 
 tablespoonful of shallots, also chopped. 
 Let it stand a few days, till it is quite 
 clear, then pour off and bottle. It is 
 an excellent store sauce for hashes, 
 fish, and various other purposes. 
 
 Beet Roots. — Boil or bake gently 
 until they are nearly done. Accord- 
 ing to the size of the root, they will 
 require from an hour and a half to 
 two hours. Drain them, and when 
 they begin to cool, peel and cut in 
 slices half an inch thick, then put 
 them into a pickle composed of black 
 pepper and allspice, of each one 
 ounce; ginger, pounded, horseradish 
 sliced, and salt, of each half an ounce 
 to every quart of vinegar, steeped. 
 Two capsicums may be added to a 
 quart, or one dram of Cayenne. 
 
 ARTICHOKES. — Gather young 
 artichokes as soon as formed. Throw 
 them into boiling brine, and let them 
 boil two minutes. Drain them. When 
 cold and dry, put them in jars, and 
 cover with vinegar, prepared as 
 method the third, but the only spices 
 employed should be ginger, mace, and 
 nutmeg. 
 
 Artichoke Bottoms. — Select full- 
 grown artichokes and boil them, not 
 80 much as for eating, but just until 
 the leaves can be pulled. Remove 
 them and the choke. In taking off 
 the stalk, be careful not to break it 
 off, so as to bring away any of the 
 bottom. It would be better to pare 
 them with a silver knife, and leave 
 half an inch of tender stalk coming to 
 a point. When cold, add vinegar and 
 spice, the same as for artichokes. 
 
 MUSHROOMS. — Choose small 
 white mushrooms. They should be 
 but one night's growth. Cut off the 
 roots, and rub the mushrooms clean 
 with a bit of flannel and salt. Put 
 them in a jar, allowing to every quart 
 of mushrooms one ounce each of salt 
 and ginger, half an ounce of whole 
 
 pepper, eight blades of mace, a bay- 
 leaf, a strip of lemon-rind, and a wine- 
 glassful of sherry. Cover the jar 
 close, and let it stand on the hob or 
 on a stove, so as to ^e thoroughly 
 heated, and on the pomt of boiling; 
 so let it remain a day or two, till the 
 liquor is absorbed by the mushrooms 
 and spices. Then cover them with 
 hot vinegar, close them again, and 
 stand till it just comes to a boil, then 
 take them away from the fire. When 
 they are quite cold, divide the mush- 
 rooms and spice into wide-mouthed 
 bottles. Fill them up with the vine- 
 gar, and tie them over. In a week's 
 time, if the vinegar has shrunk so as 
 not entirely to cover the mushrooms, 
 add cold vinegar. At the top of each 
 bottle put a teaspoonful of salad or 
 almond oil. Cork close, and dip in 
 bottle resin. 
 
 SAMPHIRE. — On the seacoast 
 this is merely preserved in water, or 
 equal pans of sea-water and vinegar ; 
 but as it is sometimes sent fresh as a 
 present to inland parts, the best way of 
 managing it under such circumstances 
 is to steep it two days in brine, then 
 drain and put it in a stone jar covered 
 with vinegar, and having a lid, over 
 which put thick paste of flour and 
 water, and set in a very cool oven all 
 night, or in a warmer oven till it 
 nearly but not quite boils. Then 
 let it stand on a warm hob for half 
 an hour, and allow it to become 
 quite cold before the paste is removed ; 
 then add cold vinegar, if any more is 
 required, and secure as other pickles. 
 
 Indian Pickle, — The vegetables to 
 be employed for this favorite pickle are 
 small hard knots of white cabbage, 
 sliced ; cauliflowers or brocoli in 
 flakes ; long carrots, not larger than 
 a finger, or large carrots sliced (the 
 former are far preferable) ; gherkins, 
 French beans, small button onions, 
 white turnip radishes half grown, rad- 
 ish-pods, shallots, young hard apples, 
 green peaches, before the stones begin 
 to form, vegetable marrow, not larger 
 than a hen's egg, small green melons, 
 celery, shoots of green elder, horse- 
 
PICKLING. 
 
 227 
 
 radish, nasturtiums, capsicums, and 
 garlic. As all these vegetables do not 
 come in season together, the best 
 method is to prepare a large jar of 
 pickle at such time of the year as most 
 of the things may be obtained, and add 
 the others as they come in season. Thus 
 the pickle will be nearly a year in 
 making, and ought to stand another 
 year before using, when, if properly 
 managed, it will be excellent, but will 
 keep and continue to improve for 
 years. For preparing the several vege- 
 tables, the same directions may be ob- 
 served as for pickling them separately, 
 only take this general rule — that, if 
 possible, boiling is to be avoided, and 
 soaking in brine to be preferred ; be 
 very particular that every ingredient is 
 perfectly dry before putting into the 
 jar, and that the jar is very closely 
 tied down every time that it is opened 
 for the addition of fresh vegetables. 
 Neither mushrooms, walnuts, nor red 
 cabbage are to be admitted. For the 
 pickle : — To a gallon of the best white 
 wine vinegar add salt three ounces, 
 flour mustard half a pound, turmeric 
 two ounces, white ginger sliced three 
 ounces, cloves one ounce, mace, black 
 pepper, long pepper, white pepper, half 
 an ounce each, Cayenne two drams, 
 shallots peeled four ounces, garlic 
 peeled two ounces ; steep the spice in 
 vinegar on the hob or trivet for two or 
 three days. The mustard and turmeric 
 must be rubbed smooth with a little 
 cold vinegar, and stirred into the rest 
 when as near boiling as possible. Such 
 vegetables as are ready may be put 
 in ; when Cayenne, nasturtiums, or 
 any other vegetables mentioned in the 
 first method of pickling come in sea- 
 son, put them in the pickle as they 
 are ; any in the second method, a 
 small quantity of hot vinegar without 
 spice ; when cold, pour it off, and put 
 the vegetables into the general jar. If 
 the vegetables are greened in vinegar, 
 as French beans and gherkins, this 
 will not be so necessary, but will be 
 an improvement to all. Onions had 
 better not be wet at all ; but if it be 
 desired not to have the full flavor, both 
 
 onions, shallots, and garlic may be 
 sprinkled with salt in a cullender, to 
 draw off all the strong juice ; let them 
 lie two or three hours. The elder, 
 apples, peaches, and so forth, to be 
 greened as gherkins. The roots, 
 radishes, carrots, celery, are only 
 soaked in brine and dried. Half a 
 pint of salad oil, or of mustard oil, is 
 sometimes added. It should be rubbed 
 with the flour of mustard and tur- 
 meric. — It is not essential to Indian 
 pickle to have every variety of vege- 
 table here mentioned ; but all these 
 are admissible, and the greater variety 
 the more it is approved. 
 
 To Pickle Gherkins. — Put about 
 two hundred and fifty in a pickle of 
 two pounds, and let them remain 
 in it three hours. Put them in a 
 sieve to drain, wipe them and place 
 them in a jar. For a pickle, best vine- 
 gar, 1 gallon; common salt, 6 ounces; 
 allspice, 1 ounce; mustard seed, 1 
 ounce ; cloves, ^ an ounce ; mace, ^ an 
 ounce; 1 nutmeg sliced; 1 stick of 
 horseradish sliced ; boil fifteen minutes ; 
 skim it well. When cold, pour it over 
 them, and let stand twenty-four hours, 
 covered up ; put them into a pan over 
 the fire, and let them simmer only un- 
 til they attain a green color. Tie the 
 jars down closely with bladder and 
 leather. 
 
 Pickled Eggs.— If the following 
 pickle were generally known it would 
 be more generally used. It is an ex- 
 cellent pickle to be eaten with cold 
 meat, etc. The eggs should be boiled 
 hard (say ten minutes), and then di- 
 vested of their shells ; when quite cold 
 put them in jars, and pour over them 
 vinegar (sufficient to quite cover th em ^, 
 in which has been previously boiled 
 the usual spices for pickling ; tie the 
 jars down tight with bladder, and 
 keep them until they begin to change 
 color. 
 
 PICKLING. — Do not keep pickles 
 in common earthenware, as the glazing 
 contains lead, and combines with vine- 
 gar. Vinegar for pickling should be 
 sharp, though not the sharpest kind, 
 as that injures the pickles. If you use 
 
228 
 
 YOU ask! — I'll tell! 
 
 copper, bell-metal, or brass vessels for 
 pickling, never allow the vinegar to 
 cool in tlieni, as it then is poisonous. 
 Add a teaspoouful of alum and a tea- 
 cupful of salt to each three gallons of 
 vinegar, and tie up a bag, with pepper, 
 ginger root, spices of all the different 
 sorts in it, and you have vinegar pre- 
 pared for any kind of pickling. Keep 
 pickles only in wood or stoneware. 
 Anything that has held grease will 
 spoil pickles. Stir pickles occasionally, 
 and if there are soft ones take them 
 out, and scald the vinegar, and pour it 
 hot over the pickles. Keep enough 
 vinegar to cover them well. If it is 
 weak, take fresh vinegar and pour on 
 hot. Do not boil vinegar or spice 
 above five minutes. 
 
 PICCALILLI.— Piccalilli is a mix- 
 ture of all kinds of pickles. Select 
 pickles, from the salt brine, of a uni- 
 form size and of various colors ; as 
 small cucumbers, button onions, small 
 bunches of cauliflowers, carrots cut in 
 fanciful shape, radishes, radish-pods, 
 bean pods, Cayenne pods, mace, ginger, 
 olives, limes, grapes, strips of horse- 
 radish, etc. 
 
 Arrange your selection ustefuUy in 
 ghiss jars, and pour over them a liquid 
 prepared in the following manner: 
 To 1 gallon of white wine vinegar add 
 8 tablespoonfuls of salt, 8 of mustard- 
 flour, 4 of ground ginger, 2 of pepper, 
 2 of allspice, 2 of turmeric, and boil all 
 together one minute ; the mustard and 
 turmeric must be mixed together by 
 vinegar before they are put into the 
 liquor ; when the liquor has boiled, 
 pour it into a pan, cover it closely, and 
 when it has become cold, pour it into 
 the jars containing the pickles ; cover 
 the jars with cork and bladder and let 
 them stand six months, when they will 
 contain good j)ickles. 
 
 CHOW-CHOW.— Take a quarter of 
 a peck of green tomatoes, the same 
 quantity each of pickling beans and 
 white onions, one dozen each of cucum- 
 bers and green peppers, one head of 
 cabbage. Season to tlie taste with mus- 
 tard, celery-seed, and salt. Pour over 
 these the oest cider vinegar, suflScient 
 
 to cover. Boil slowly for two hours, 
 continually stirring, and add while hot 
 two tablespoonfuls of the finest salad 
 oil. 
 
 Pickled Nasturtiums (a very good 
 substitute for Capers). — Ingredi- 
 ents. — To each pint of vinegar 1 ounce 
 of salt, ^peppercorns, nasturtiums. 
 
 Mode. — Gather the nasturtium-pods 
 on a dry day, and wipe them clean 
 with a cloth, put them in a dry glass 
 bottle, with vinegar, salt, and pepper 
 in the above proportion. If you can- 
 not find enough ripe to fill a bottle, 
 cork up what you have got until you 
 have some more fit ; they may be added 
 from day to day. Bung up the bottles 
 and seal or rosin the tops. They will 
 be fit for use in ten or twelve months, 
 and the best way is to make them one 
 season for the next. 
 
 Seasonable. — Look for nasturtium- 
 pods from the end of July to the end 
 of August. 
 
 English Mixed Pickle. — Ingre- 
 dients. — To each gallon of vhiegar al- 
 low \ pound of bruised ginger, \ pou7id 
 of mustard, ^ pound of salt, 2 ounces of 
 mustard-seed, IJ ounces of turmeric, 1 
 ounce of ground black pepper, \ ounce of 
 Cayenne,cauliflowers, onions, celery, sliced 
 cucumbers, gherkins, French beans, nas- 
 turtiums, capsicums, 
 
 Mode. — Have a large jar, with a 
 tightly-fitting lid, in which put as 
 much vinegar as is required, reserving 
 a little to mix the various powders to 
 a smooth paste. Put into a basin the 
 mustard, turmeric, pepper, and Cay- 
 enne ; mix them with vinegar, and 
 stir well until no lumps remain ; add 
 all the ingredients to the vinegar, and 
 mix well. Keep this liquor in a warm 
 place, and thoroughly stir every morn- 
 ing for a month with a wooden spoon, 
 when it will be ready for the different 
 vegetables to be added to it. As 'k^ise 
 come into season, have them gathered 
 on a dry day, and, after merely wiping 
 them with a cloth, to free them from 
 moisture, put them into the pickle. 
 The cauliflowers, it may be said, must 
 be divided into small bunches. Put 
 all these into the pickle raw, and at 
 
SALADS. 
 
 229 
 
 the eud of the season, when there 
 have been added as many of the vege- 
 tables as could be procured, store it 
 away in jars, and tie over with blad- 
 der. As none of the ingredients are 
 boiled, this pickle will not be fit to eat 
 till twelve months have elapsed. 
 While the pickle is being made, keep 
 a wooden spoon tied to the jar ; and 
 its contents, it may be repeated, must 
 be stirred every morning. 
 
 Seasonable. — Make the pickle-liquor 
 in May or June, to be ready as the sea- 
 son arrives for the various vegetables 
 to be picked. 
 
 Potting Herrings and similar 
 Small Fish. — The following is the 
 mode practised in the Isle of Man for 
 potting herrings, the fame of which is 
 current in Europe : — Take fifty her- 
 rings, wash and clean them well, cut 
 off the heads, tails, and fins. Put them 
 into a stewpan with three ounces of 
 ground allspice, a tablespoonful of 
 coarse salt, and a little Cayenne pep- 
 per. The fish must be laid in layers, 
 and the spice, etc., sprinkled upon 
 them equally. A few bay-leaves and 
 anchovies are then interspersed among 
 the fish — the latter improve the flavor 
 greatly. Pour upon the whole a pint 
 of vinegar mixed with a little water. 
 Tie over them a clean bladder and 
 bake in a .slow oven. Skim ofi" the 
 oil; boil half a pint of port or claret 
 wine with a small quantity of the 
 liquor and add it to the fish. If re- 
 quired to be sent any distance it is 
 better to cover the whole with some 
 clarified butter. 
 
 SALAD. — The mixing of salad is 
 an art which is easy to attain with 
 care. The main point is to incorpo- 
 rate the several articles required for 
 the salad, and to serve up at table as 
 fresh as possible. The herbs should 
 be " morning gathered," and they will 
 be much refreshed by laying an hour 
 or two in sjjring water. Careful pick- 
 ing, and washing, and drying in a 
 cloth, in the kitchen, are also very 
 important, and the due proportion of 
 each herb requires attention. The 
 •auce may be thus prepared : — Boil 
 
 two eggs for ten or twelve minutes, and 
 then put them in cold water for a few 
 minutes, so that the yolks may be- 
 come quite cold and hard. Rub them 
 through a coarse sieve with a wooden 
 spoon, and mix them with a table- 
 spoonful of water or cream, and then 
 add two tablespoonfuls of fine flask 
 oil, or melted butter. Mix and add 
 by degrees a teaspoonful of salt, and 
 the same quantity of mustard. Mix 
 till smooth, when incorporate with the 
 other ingredients about three table- 
 spoonfuls of vinegar. Then pour this 
 sauce down the side of the salad bowl, 
 but do not stir up the salad till wanted 
 to be eaten. Garnish the top of the 
 salad with the white of the eggs, cut 
 in slices ; or these may be arranged 
 in such manner as to be ornanieutul 
 on the table. Some persons may 
 fancy they are able to prepare a salad 
 without previous instruction, but, like 
 everything else, a little knowledge in 
 fhis case is not thrown away. 
 
 A Winter Salad. 
 
 Two large potatoes, passed through kitchen sieve, 
 
 Unwonted softness to the salad give; 
 
 Of mordant mnstard add a single spoon — 
 
 Distrust the condiment which bites so soon ; 
 
 But deem it not, thou man of herbs, a fault 
 
 To add a double quantity of salt ; 
 
 Three times the spoon with oil of Lucca crown, 
 
 And once with vinegar procured from town. 
 
 True flavor needs it, and your poet begs 
 
 The pounded yellow of two well-boiled eggs; 
 
 Let onion atoms lurk within the bowl, 
 
 And, scarce suspected, animate the whole; 
 
 And lastly, on the favored compound toss 
 
 A magic teaspoon of anchovy sauce ; 
 
 Then, though green turtle fail, though venison'* 
 
 tough, 
 And ham and turkey be not boiled enough, 
 Serenely full, the epicure may say, — 
 " Fate cannot harm me — 1 have dined to-day." 
 
 Summer Salad. — Ingredients. — 
 3 lettuces, a good quantity of mustard 
 and o'ess, some young radishes, boiled 
 beetroot, hard-boiled eggs. 
 
 Mode. — Wash and carefully remove 
 the decayed leaves from the lettuce 
 and mustard and cress, drain them 
 well from the water, and cut them 
 and the radishes into small pieces. 
 Arrange them on the dish lightly with 
 the mustard and cress mixed with 
 them, and any of the salad mixtures 
 
230 
 
 YOU ask! — I'll tellI 
 
 you prefer poured under, not over 
 tliem. Garnish with boiled beetroot, 
 cucumbers, and hard-boiled eggs cut 
 into slices, and some vegetable flow- 
 ers. Slices of cold poultry, or flaked 
 fish, may be added to a summer salad, 
 and are extremely good. 
 
 Preparation of Vegetables.— There 
 18 notliing in which the difference be- 
 tween an elegant and an ordinary 
 table is more seen, than in the dressing 
 of vegetables, more especially of greens; 
 they may be equally as fine at first at 
 one place as at another, but their look 
 and taste are afterwards very different, 
 entirely from the careless way in which 
 they have been cooked. They are in 
 greatest perfection when in greatest 
 plenty, i. e. when in full season. By 
 Beason, we do not mean those early 
 days when luxury in the buyers and 
 avarice in the sellers force the various 
 vegetables, but the time of the year in 
 which, by nature and common culture, 
 and the mere operation of the sun and 
 climate, they are most plenteous and 
 in perfection. 
 
 Potatoes anu peas are seldom worth 
 eating before midsummer. 
 
 Unripe Vegetables are as insipid 
 and unwholesome as unripe fruits. 
 
 As to the Quality of Vegeta- 
 bles, the middle size are preferred to 
 the largest or the smallest ; they are 
 more tender, juicy, and full of flavor, 
 just before they are quite full-grown ; 
 freshness is their chief value and ex- 
 cellence, and I should as soon think of 
 roasting an animal alive, as of boiling 
 vegetables after they are dead. The 
 eye easily discovers if they have been 
 kept too long; they soon lose their 
 beauty in all respects. 
 
 Roots, Greens, Salads, etc., and 
 the various productions of the garden, 
 when first gathered, are plump and 
 firm, and have a fragrant freshness no 
 art can give them again ; though it 
 will refresh them a little to put them 
 into cold spring water for some time 
 before they are dressed. 
 
 To Boil Vegetables. — Soft water 
 will preserve the color best of such as 
 are green ; if you have only hard water, 
 
 put to it a teaspoonful of carbonate of 
 potash. 
 
 Take care to Wash and Cleanse 
 THEM thoroughly from dust, dirt, and 
 insects — this requires great attention. 
 Pick ofl" all the outside leaves, trim the 
 vegetables nicely, and if they are not 
 quite fresh-gathered and have become 
 flaccid, it is absolutely necessary to re- 
 store their crispness before cooking 
 them, or they will be tough and un- 
 pleasant ; lay them in a pan of clean 
 water, with a handful of salt in it, for 
 an hour before you dress them. Most 
 vegetables being more or less succu- 
 lent, their full proportion of fluids is 
 necessary for their retaining that state 
 of crispness and plumpness which they 
 have when growing. 
 
 On being cut or gathered, the 
 exhalation from their surface continues, 
 while from the open vessels of the cut 
 surface there is often great exudation 
 or evaporation, and thus their natural 
 moisture is diminished ; the tender 
 leaves become flaccid, and the thicker 
 masses or roots lose their plumpness. 
 This is not only less pleasant to the 
 eye, but is a serious injury to the nu- 
 tritious powers of the vegetable ; for in 
 this flaccid and shrivelled state its fibres 
 are less easily divided in chewing, and 
 the water, which exists in the form of 
 their respective natural juices, is less 
 directly nutritious. 
 
 The First Care in the Preser- 
 vation OF Succulent Vegetables, 
 therefore, is to prevent them from 
 losing their natural moisture. They 
 should always be boiled in a saucepan 
 by themselves, and have plenty of 
 water : if meat is boiled with them in 
 the same pot, they will spoil the look 
 and taste of each other. 
 
 To HAVE Vegetables delicately 
 Clean, put on your pot, make it boil, 
 put a little salt in, and skim it per- 
 fectly clean before you put in the 
 greens, etc., which should not be put 
 in till the water boils briskly; the 
 quicker they boil the greener they 
 will be. 
 
 When the Vegetables sink, they 
 are generally done enough, if the 
 
VEGETABLES. 
 
 231 
 
 water has been kept constantly boil- 
 ing. Take them up immediately, or 
 they will lose their color and good- 
 ness. Drain the water from them 
 thoroughly before you send them to 
 table. This branch of cookery re- 
 quires the most vigilant attention. 
 
 If Vegetables are a minute or 
 two too long over the fire, they lose all 
 their beauty and flavor. 
 
 If not thoroughly boiled ten- 
 der, they are tremendously indigesti- 
 ble, and much more troublesome dur- 
 ing their residence in the stomach 
 than underdone meats. 
 
 Take Care your Vegetables 
 ARE Fresh. — To preserve or give 
 color in cookery many good dishes are 
 spoiled ; but the rational epicure, who 
 makes nourishment the main end of 
 eating, will be content to sacrifice the 
 shadow to enjoy the substance. As 
 the fishmonger often suffers for the 
 sins of the cook, so the cook often gets 
 undeservedly blamed instead of the 
 green grocer. 
 
 To Cleanse Vegetables of In- 
 sects. — Make a strong brine of one 
 pound and a half of salt to one gallon 
 of water; into this place the vege- 
 tables, with the stalk ends uppermost, 
 for two or three hours: this will de- 
 stroy all the insects which cluster in 
 the leaves, and they will fall out and 
 sink to the bottom of the water. 
 
 POTATOES. — We are all potato 
 eaters (for ourselves, we esteem pota- 
 toes beyond any other vegetable), yet 
 few persons know how to cook them. 
 Shall we be bold enough to commence 
 our hints by presuming to inform our 
 " grandmothers " how 
 
 To Boil Potatoes. — Put them 
 into a saucepan with scarcely sufficient 
 water to cover them. Directly the 
 skins begin to break, lift them from 
 the fire, and as rapidly as possible 
 pour off every drop of the water. Then 
 place a coarse (we need not say clean) 
 towel over them, and return them to 
 the fire again until they are thoroughly 
 done, and quite dry. A little salt, to 
 flavor, should be added to the water 
 before boiling. 
 
 Potatoes Fried with Fish. — 
 Take cold fish and cold potatoes. Pick 
 all the bones from the former, and 
 mash the fish and the potatoes to- 
 gether ; form into rolls, and fry with 
 lard until the outsides are brown and 
 crisp. For this purpose, the drier kinds 
 of fish, such as cod, hake, etc., are 
 preferable ; turbot, soles, eels, etc., are 
 not so good. This is an economical 
 and excellent relish. 
 
 Potatoes Mashed with Onions. 
 
 — Prepare some boiled onions, by put- 
 ting them through a sieve, and mix 
 them with potatoes. Regulate the 
 portions according to taste. 
 
 Potato Cheesecakes. — One pound 
 of mashed potatoes, quarter of a pound 
 of currants, quarter of a pound of 
 sugar and butter, and four eggs, to be 
 well mixed together; bake them in 
 patty-pans, having first lined them 
 with puff-paste. 
 
 Potato CoLCAN ON. — Boil potatoes 
 and greens and spinach, separately ; 
 mash the potatoes ; squeeze the greens 
 dry ; chop them quite fine, and mix 
 them with the potatoes, with a little 
 butter, pepper, and salt. Put into a 
 mould, buttering it well first: let it 
 stand in a hot oven for ten minutes. 
 
 Potatoes Roasted under Meat. 
 
 — Half boil large potatoes ; drain the 
 water ; put them into an earthen dish, 
 or small tin pan, under meat roasting 
 before the fire; baste them with the 
 dripping. Turn them to brown on all 
 sides ; send up in a separate dish. 
 
 Mashed Potatoes. — Ingredi- 
 ents. — Potatoes ; to every pound of 
 mashed potatoes allow 1 ounce of but- 
 ter, 2 tahlespoonfuh of milk, salt to taste. 
 Mode. — Boil the potatoes in their 
 skins ; when done, drain them, and let 
 them get thoroughly dry by the side 
 of the fire; then peel them, and, as 
 they are peeled, put them into a clean 
 saucepan, and with a large fork beat 
 them to a light paste; add butter, 
 milk, and salt in the above propor- 
 tion, and stir all the ingredients well 
 over the fire. When thoroughly hot, 
 dish them lightly, and draw the fork 
 backwards over the potatoes to make 
 
232 
 
 you ask! — I'll tell! 
 
 the surface rough, and serve. Wheu 
 dressed in this manner, they may be 
 browned at the top with a salamander, 
 or before the fire. Some cooks press 
 ;he potatoes into moukls, then turn 
 tiiem out, and brown them in the oven ; 
 this is a pretty mode of serving, but it 
 makes them heavy. In whatever way 
 they are sent to the table, care must 
 be taken to have them quite free from 
 lumps. 
 
 Time, from half an hour to three- 
 quarters of an hour to boil the pota- 
 toes. 
 
 Potatoes Fried in Slices. — Peel 
 large potatoes, slice them about a quar- 
 ter of an inch thick, or cut them into 
 shavings, as you would peel a lemon ; 
 dry them well in a clean cloth, and 
 fry them in lard or dripping. Take 
 care that the fat and frying-pan are 
 quite clean ; put it on a quick fire, and 
 us soon as the lard boils, and is still, 
 put in the slices of potato, and keep 
 moving them until they are crisp; 
 take them up, and lay them to drain 
 on a sieve. Send to table with a little 
 salt sprinkled over them. 
 
 Potatoes Escalloped. — Mash 
 potatoes in the usual way ; then but- 
 ter some nice clean scollop-shells, 
 patty-pans, or teacups or saucers; put 
 in your potatoes ; make them smooth 
 at the top; cross a knife over them; 
 strew a few fine bread crumbs on them ; 
 sprinkle them with a paste-brush with 
 a few drops of melted butter, and 
 set them in a Dutch oven. When 
 nicely brow'ned on the top, take them 
 carefully out of the shells, and brown 
 on the other side. Cold potatoes may 
 be warmed up this way. 
 
 Potato Scones. — Mash boiled po- 
 tatoes till they are quite smooth, add- 
 ing a little salt ; then knead out the 
 flour, or barley-nieal, to the thickness 
 required ; toast on the girdle, pricking 
 them with a fork to prevent them blis- 
 tering. Wiien eaten with fresh or salt 
 butter they are e(]ual to crumpets — 
 even superior, and very nutritious. 
 
 Potato Pie. — Peel and slice your 
 potatoes very thinly into a pie-dish. 
 Between each layer of potatoes put a 
 
 little chopped onion, and sprinkle a 
 little pepper and salt. Put in a little 
 water, and cut about two ounces of 
 fresh butter into bits, and lay them on 
 the top. Cover it close with paste. 
 The yolks of four eggs may be added, 
 and when baked, atablespoonfulofgood 
 mushroom ketchup poured in through 
 a funnel. Another method is to put 
 between the layers small bits of mut- 
 ton, beef, or pork. In Cornwall, 
 turnips are added. This constitutes 
 (on the Cornish method) a cheap and 
 satisfactory dish for families. 
 
 Cold Potatoes. — There are few 
 articles in families more subject to 
 waste, whether in paring, boiling, or 
 being actually wasted, than potatoes. 
 And there are few cooks who do not 
 boil twice as many potatoes every day 
 as are wanted, and fewer still who do 
 not throw the residue away as being 
 totally unfit in any shape for the next 
 day's meal ; yet, if they would take 
 the trouble to beat up the despised 
 cold potatoes with an equal quantity 
 of flour, they would find them produce 
 a much lighter dumpling or pudding 
 than they can make with flour alone ; 
 and by the aid of a few spoonfuls of good 
 gravy, they will provide a cheap and 
 agreeable appendage to the dinner 
 table. 
 
 Baked Poi'Atoes. — Choose large 
 potatoes, as much of a size as possible ; 
 wash them in lukewarm water, and 
 scrub them well, for the browned skiu 
 of a baked potato is by many persons 
 considered the better part of it. Put 
 them into a moderate oven, and bake 
 them for two hours, turning them 
 three or four times while they are 
 cooking. Serve them in a napkin 
 immediately they are done, as, if kept 
 a long time in the oven, they have a 
 shrivelled appearance. Potatoes may 
 also be roasted before the fire, in an 
 American oven; but when thua 
 cooked, they must be done very 
 slowly. Do not forget to send to table 
 with them a piece of cold butter. 
 
 Time, large potatoes, in a hot oveu, 
 one and a half to two hours ; in a cool 
 oveu, two to two and a half hours. 
 
VEGETABLES. 
 
 French or String Beans. — Cut 
 away the stalk end, and strip off the 
 strings^ then cut them into shreds. 
 If not quite fresh, have a basin of 
 spring water, with a little salt dis- 
 solved in it, and as the beans are 
 cleaned and stringed throw them in. 
 Put them on the fire in boiling water, 
 with some salt in it; after they have 
 boiled fifteen or twenty minutes, take 
 one out and taste it. As soon as they 
 are tender, take them up, throw them 
 into a cullender or sieve to drain. 
 Send up the beans whole when they 
 are very young. When they are very 
 large, they look pretty cut into lozenges. 
 
 Boiled Turnip Radishes. — Boil in 
 plenty of salted water, and in about 
 twenty-five minutes they will be 
 tender. Drain well, and send them to 
 table with melted butter. Common 
 radishes, when young, tied in bunches, 
 boiled for twenty minutes, and served 
 on a toast, are excellent. 
 
 ASPARAGUS — (often miscalled 
 " Asparagrass"). — Scrape the stalks 
 till they are clean, throw them into a 
 pan of cold water, tie them up in bun- 
 dles of about a quarter of a hundred 
 each, cut off the stalks at the bottom 
 to a uniform length, leaving enough to 
 serve as a handle for the green part ; 
 4)ut them into a stewpan of boiling 
 water, with a handful of salt in it. Let 
 it boil, and skim it. When they are 
 tender at the stalk, which will be in 
 from twenty to thirty minutes, they 
 are done enough. Watch the exact 
 time of their becoming tender, take 
 them up that instant. While the as- 
 paragus is boiling, toast a round of a 
 large loaf, about half an inch thick, 
 brown it delicately on both sides, dip 
 it lightly in the liquor the asj^aragus 
 was boiled in, and lay it in the middle 
 of a di§h, melt some butter, but do not 
 put it over them. Serve butter in a 
 butter-boat. 
 
 ARTICHOKES. — Soak them in 
 cold water, wash them well, put them 
 into plenty of boiling water, with a 
 handful of salt, and let them boil 
 gently for an hour and a half or two 
 hours, trim them and drain on a sieve. 
 
 send up melted butter with them, which 
 some put into small cups, one for each 
 guest. 
 
 Stewed Water-Cress. — The fol- 
 lowing recipe may be new, and will 
 be found an agreeable and wholesome 
 dish : — Lay the cress in strong salt 
 and water, to clear it from insects. 
 Pick and wash nicely, and stew it in 
 water for about ten minutes ; drain 
 and chop, season with pepper and salt, 
 add a little butter, and return it to the 
 stewpan until well heated. Add a little 
 vinegar previously to serving; put 
 around it sippets of toast or fried 
 bread. The above, made thin, as a 
 substitute for parsley and butter, will 
 be found an excellent sauce for a boiled 
 fowl. There should be more of the 
 cress considerably than of the parsley, 
 as the flavor is much milder. 
 
 Stewed Mushrooms. — Cut off the 
 ends of the stalks, and pare neatly 
 some middle-sized or button mush- 
 rooms, and put them into a basin of 
 water with the juice of a lemon as 
 they are done. When all are prepared, 
 take them from the water with the 
 hands to avoid the sediment, and put 
 them into a stewpan with a little fresh 
 butter, white pepper, salt, and a little 
 lemon-juice ; cover the pan close, and 
 let them stew gently for twenty min- 
 utes or half an hour; then thicken 
 the butter with a spoonful of flour, 
 and add gradually suflicient cream, or 
 cream and milk, to make the same 
 about the thickness of good cream. 
 Season the sauce to palate, adding a 
 little pounded mace or grated nutmeg. 
 Let the whole stew gently until the 
 mushrooms are tender. Remove every 
 particle of butter which may be float- 
 ing on the top before serving. 
 
 Boiled Brussels Sprouts. — To each 
 gallon allow 2 teaspoon/uls of salt, and 
 a small piece of soda. 
 
 Clean the sprouts from insects, 
 nicely wash them, and pick off any 
 dead leaves from the outsides; put 
 them into a saucepan of boiling water, 
 with salt and soda in the above pro- 
 portion. Keep the pan uncovered, 
 and let them boil quickly over a brisk 
 
234 
 
 YOU ask! — I'll tell! 
 
 fire until tender; drain, dish, and 
 serve with a tureen of melted butter, 
 or with a maitre-d' hotel sauce poured 
 over them. Another mode of serving 
 is, when they are dished, to stir in 
 about one ounce and a half of butter, 
 and a seasoning of pej)per and salt. 
 They must, however, be sent to table 
 very quickly, as, being so small, this 
 vegetable soon cools. Where the cook 
 is expeditious, this vegetable, when 
 cooked, may be arranged on the dish 
 in the form of a pineapple, and, so 
 served, has a very pretty appearance. 
 
 Time, from nine to twelve minutes 
 after the water boils. 
 
 Boiled Cabbage. — To each J gallon 
 oj' water allow 1 heaped tublespoonful of 
 salt; a very small piece of soda. 
 
 Pick off all the dead outside leaves, 
 cut off as much of the stalk as possible, 
 and cut the cabbage across twice, at 
 the stalk end ; if they should be very 
 larg*?, quarter them. Wash them well 
 in cold water, place them in a cullender 
 and drain ; then put them into plenty 
 of fast-boiling water, to which have 
 been added salt and soda in the above 
 proportions. Stir the cabbages down 
 once or twice in the water, keep the pan 
 uncovered, and let them boil quickly 
 until tender. The instantr they are 
 done, take them up in a cullender, 
 place a plate over them, let them 
 thoroughly drain, dish, and serve. 
 
 Time, large cabbages, or savoys, one 
 half to three-quarters of an hour; 
 young summer cabbage, ten to twelve 
 minutes, after the water boils. 
 
 Boiled Carrots. — To each ^ gallon 
 of water allow 1 heaped tablespoonful of 
 salt. 
 
 Cut off the green tops, wash and 
 scrape the carrots, and should there 
 be any black specks, remove them. If 
 very large, cut them in halves, divide 
 them lengthwise into four pieces, and 
 put them into boiling water, salted in 
 the above proportion ; let them boil 
 until tender, which may be ascertained 
 by thrusting a fork into them ; dish, 
 and serve very hot. This vegetable is 
 an indispensable accompaniment to 
 boiled beef. When thus served, it is 
 
 usually boiled with the beef; a few 
 carrots are placed round the dish as a 
 garnish, and the remainder sent to 
 table in a vegetable-dish. Young car- 
 rots do not require neany bo much 
 boiling, nor should they be divided : 
 these make a nice addition to stewed 
 veal, etc. 
 
 Time, large carrots, one and three- 
 quarters to two and a quarter hours ; 
 young ones, about half an hour. 
 
 Boiled Cauliflowers. — To each J 
 gallon of water allow 1 heaped table- 
 spoonful of salt. 
 
 Choose cauliflowers that are close 
 and white ; trim off the decayed out- 
 side leaves, and cut the stalk off flat at 
 the bottom. Open the flower a little 
 in places to remove the insects, which 
 generally are found about the stalk, 
 and let the cauliflowers lie in salt and 
 water for an hour previous to dressing 
 them, with their heads downwards : 
 this will effectually draw out all the 
 vermin. Then put them into fast-boil- 
 ing water, with the addition of salt in 
 the above proportion, and let them 
 boil briskly over a good fire, keeping 
 the saucepan uncovered. The water 
 should be well skimmed; and when 
 the cauliflowers are tender, take them 
 up with a slice ; let them drain, and^ 
 if large enough, place them upright in, 
 the dish. Serve with plain melted 
 butter, a little of which may be poured 
 over the flower. 
 
 Time, small cauliflower, twelve to 
 fifteen minutes ; large one, twenty to 
 twenty-five minutes, after the water 
 boils. 
 
 CELERY. — This vegetable is 
 usually served with the cheese, and ia 
 then eaten in its raw state. Let the 
 roots be washed free from dirt, all the 
 decayed and outside leaves being cut 
 oli" preserving as much of the stalk as 
 possible, and all specks or blemishes 
 being carefully removed. Should the 
 celery be large, divide it lengthwise 
 into quarters, and place it, root down- 
 wards, in a celery-glass, which should 
 be rather more than half filled with 
 water. The top leaves may be curled, 
 by shredding them in narrow strips 
 
VEGETABLES. 
 
 
 with the point of a clean skewer, at a dis- 
 tance of about four inches from the top. 
 
 Note. — This vegetable is exceedingly useful for 
 flavoring soups, sauces, etc., and makes a very nice 
 addition to winter salad. 
 
 To Dress Cucumbers. — Ingredi- 
 ents. — 3 tablespoonfuh of salad-oil, 3 
 tablespoonfuls of%inegar, salt and pepper 
 to taste ; cucumber. 
 
 Mode. — Pare the cucumber, cut it 
 equally into very thin slices, and com- 
 mence cutting from the thick end; if com- 
 menced at the stalk, the cucumber will 
 most likely have an exceedingly bitter 
 taste, far from agreeable. Put the slices 
 into a dish, sprinkle over salt and pep- 
 per, and pour over oil and vinegar in the 
 above proportion*; turn the cucumber 
 about, and it is ready to serve. This is 
 a favorite accompaniment to boiled 
 salmon, is a nice addition to all de- 
 scriptions of salads, and makes a pretty 
 garnish to lobster salad. 
 
 Baked Spanish Onions. — Put the 
 onions, with their skins on, into a 
 saucepan of boiling water slightly 
 salted, and let them boil quickly for an 
 hour. Then take them out, wipe them 
 thoroughly, wrap each one in a piece 
 of paper separately, and bake them in 
 a moderate oven for two hours, or 
 longer, should the onions be very 
 large. They may be served in their 
 skins, and eaten with a piece of cold 
 butter and a seasoning of pepper and 
 salt; or they may be peeled, and a 
 good brown gravy poured over them. 
 
 Stewed Spanish Onions. —Ingre- 
 dients. — 5 or 6 Spanish onions, 1 pint 
 of good broth or gravy. 
 
 Mode. — Peel the onions, taking care 
 not to cut away too much of the tops 
 or tails, or they would then fall to 
 pieces ; put them into a stewpan capa- 
 ble of holding them at the bottom 
 without piling them one on the top of 
 another ; add the broth or gravy, and 
 simmer very gently until the onions are 
 perfectly tender. Dish them, pour the 
 gravy round, and serve. Instead of 
 using broth, Spanish onions may be 
 stewed with a large piece of butter: 
 they must be done very gradually over 
 
 a slow fire or hot plate, and will pro- 
 duce plenty of gravy. 
 
 Time, to stew in gravy, two hours, or 
 longer if very large. 
 
 Note. — Stewed Spanish onions are a faTorite 
 accompaniment to roa«t shoulder of mutton. 
 
 Boiled Parsnips. — To each J gal^ 
 Ion of water allow 1 heaped tablespoon- 
 ful of salt. 
 
 Wash the parsnips, scrape them 
 thoroughly, and, with the point of the 
 knife, remove any black specks about 
 them, and, should they be very large, 
 cut the thick part into quarters. Put 
 them into a saucepan of boiling water 
 salted in the above proportion, boil 
 them rapidly until tender, which may 
 be ascertained by thrusting a fork in 
 them ; take them up, drain them, and 
 serve in a vegetable-dish. This vege- 
 table is usually served with salt fish, 
 boiled pork, or boiled beef; when sent 
 to table with the latter, a few should 
 be placed alternately with carrots 
 round the dish, as a garnish. 
 
 Time, iarge parsnips, one hour to 
 one hour and a half; small ones, one- 
 half to one hour. 
 
 Boiled Green Peas. — To each \ 
 gallon of water allow 1 svfiall teaspoon- 
 ful of moist sugar, 1 heaped tablespoon- 
 ful of salt. 
 
 This delicious vegetable, to be eaten 
 in perfection, should be young, and 
 not gathered or shelled long before it is 
 dressed. Shell the peas, wash them 
 well in cold water, and drain them ; 
 then put them into a saucepan with 
 plenty oi fast-boiling water, to which 
 salt and moist sugar have been added 
 in the above proportion ; let them boil 
 quickly over a brisk fire with the lid 
 of the saucepan uncovered, and be 
 careful that the smoke does not draw 
 in. When tender, pour them into a 
 cullender ; put them into a hot vege- 
 table-dish, and quite in the centre of 
 the peas place a piece of butter, the 
 size of a walnut. Many cooks boil a 
 small bunch of mint with the peas, or 
 garnish them with it, by boiling a few 
 sprigs in a saucepan by themselves. 
 Should the peas be very old, and dilfi* 
 
^36 
 
 YOU ask! — I'll tell! 
 
 lult to boil a good color, a very tiny 
 piece of soda may be thrown in the 
 water previous to ])utting them in ; 
 but this must be very sparingly used, 
 as it causes the peas, when boiled, to 
 have a smashed and broken appear- 
 ance. With young peas, there is not 
 the slightest occasion to use it. 
 
 Time, young peas, ten to fifteen min- 
 utes ; the large sorts, such as marrow- 
 fats, etc., eighteen to twenty-four min- 
 utes ; old peas, half an hour. 
 
 To Boil Brocoli. — Time, ten to fif- 
 teen minutes if small ; twenty to 
 twenty-five minutes if large. 
 
 2 or 3 heads of brocoli, 2 quarts of 
 water, and a little fine salt. 
 
 Strip off the dead outside leaves, 
 and cut the inside ones even with the 
 flower ; cut off the stalk close, and put 
 them into cold salt and water for an 
 hour before they are dressed, to cleanse 
 them from all insects ; put them into 
 a large saucepan of boiling salt and 
 water, and boil them quickly for about 
 twelve or fifteen minutes with the pan 
 uncovered. When tender, take them 
 carefully out, drain them dry, and 
 serve them with a little melted butter 
 poured over them, and some in a sep- 
 arate tureen. 
 
 Mashed Turnips. — Ingredients. 
 — 10 or 12 large turnips, to each J gallon 
 of water allow 1 heaped tahlespoonful 
 of salt, 2 ounces of butter, Cayenne or 
 white pepper to taste. 
 
 Mode. — Pare the turnips, quarter 
 them, and put them into boiling water, 
 salted in the above proportion ; boil 
 them until tender ; then drain them in 
 a cullender, and squeeze them as dry 
 as possible by pressing them with the 
 back of a large plate. When quite 
 free from vyater, rub the turnips with a 
 wooden spoon through the cullender, 
 and put them into a very clean sauce- 
 pan ; add the butter, white pepper, or 
 Cayenne, and, if necessary, a little 
 salt. Keep stirring them over the fire 
 until the butter is well mixed with 
 them, and the turnips are thoroughly 
 hot; dish, and serve. A little cream 
 or milk added after the turnips are 
 pressed through the cullender, is an 
 
 improvement to both the color and 
 flavor of this vegetable. 
 
 Time, from half an hour to three- 
 quarters to boil the turnips; ten 
 minutes to warm them through. 
 
 Summer Squashes. — If young and 
 tender, they may be boiled whole; if 
 not, pare, quarter, and take out the 
 seeds. When boiled tender, take them 
 out of the water, put them in a strong 
 cloth, and press out all the water. 
 Mash them. Salt and butter to you? 
 taste. 
 
 Winter Squash. — The neck is the 
 best part. Cut it in narrow strii>s, 
 take off the rind, and boil till tender, 
 with salt. Then drain off the water, 
 and let the squash steam over a mod- 
 erate fire a few mifjutes. It is good 
 not mashed. If mashed, add a small 
 bit of butter. The winter squash 
 makes a much better pie than pump- 
 kins. 
 
 Sweet Corn. — Corn is much the 
 sweetest when boiled on the cob. It 
 requires boiling from twenty to thirty 
 minutes, varying with age. For suc- 
 cotash, cut it from the cob, and boil it 
 with Lima beans and a piece of salt 
 pork. The beans and pork should be 
 boiled half an hour before putting in 
 the corn. 
 
 Succotash. — Take one can of 
 shelled beans, and two cans of corn, 
 mix well together, and put in a sauce- 
 pan with half a pound of butter, and 
 thoroughly warm. Season to taste. 
 A little cream or broth may be added 
 if desired. Some people prefer salt 
 pork in place of the butter. 
 
 Hominy. — Rinse it thoroughly in 
 cold water. If large ground, boil it 
 about five hours, with a quart of water 
 to a pint of the hominy. Turn ofl' all 
 the water, and add a little salt and 
 butter. The small ground will cook 
 in less time. Hominy is nice wh«Mi 
 cold, cut in slices and fried. 
 
 Baked Beans. — This dish, so cele- 
 brated in New England, is very eco- 
 nomical and nutritious. Take one 
 quart of small white beans, wash them 
 and pick out the small colored ones, 
 then put the beans in a kettle with 
 
PUDDINGS. 
 
 237 
 
 half a pound of corned pork and three 
 
 Juarts of water. Boil slowly one hour. 
 U3t before taking them up, put in 
 half a teaspoonful of salaratus. Strain 
 the beans, and put them in an earth- 
 enware jar with three tablespoonfuls 
 of molasses, and two teaspooufuls of 
 salt. Place the pork in the middle 
 of the beans, leaving the rind even 
 with the top. Put in just enough 
 water to cover them, and bake them 
 five or six hours in a slow oven, 
 adding a little more water if required. 
 When cooked, put away the few beans 
 that are dried on top. Serve a little 
 of the pork with the beans. 
 
 Baked and Boiled Pudding. — For 
 boiled puddings you will require either 
 a mould, a basin, or a pudding-cloth; 
 the former should have a close-fitting 
 cover, and be rubbed over the inside 
 with butter before putting the pud- 
 ding in it, that it may not stick to the 
 side; the cloth should be dipped in 
 boiling water, and then well floured 
 on the inside. A pudding-cloth must 
 be kept very clean, and in a dry place. 
 Bread-puddings should be tied very 
 loosely, as they swell very much in 
 boiling. 
 
 The water must be boiling when the 
 pudding is put in, and continue to boil 
 until it is done. If a pudding is boiled 
 in a cloth it must be moved frequently 
 whilst boiling, otherwise it will stick 
 to the saucepan. 
 
 There must always be enough water 
 to cover the pudding if it is boiled in 
 a cloth ; but if boiled in a tin mould, 
 do not let the water quite reach the 
 top. 
 
 To boil pudding in a basin, dip a 
 cloth in hot water, dredge it with flour, 
 and tie it closely over the basin. When 
 the pudding is done, take it from the 
 water, plunge whatever it is boiling in, 
 whether cloth or basin, suddenly into 
 cold water, then turn it out immedi- 
 ately; this will prevent its sticking. 
 If there is any delay in serving the 
 pudding, cover it with a napkin, or the 
 cloth in which it was boiled ; but it is 
 better to serve it as soon as removed 
 from the cloth, basin, or mould. 
 
 Always leave a little space in thp 
 pudding basin for the pudding to 
 swell ; or tie the pudding cloth loosely 
 for the same reason. 
 
 Boiled Apple Puddings. — One 
 pound of flour, six ounces of very 
 finely minced beef suet; roll thin, and 
 fill with one pound and a quarter of 
 boiling apples; add the grated rind 
 and strained juice of a small lemon, 
 tie it in a cloth ; boil for one hour and 
 twenty minutes, or longer. A small 
 slice of fresh butter stirred into it 
 when it is sweetened will be an accep- 
 table addition ; grated nutmeg, or cin- 
 namon in fine powder, may be sub- 
 stituted for- lemon rind. For a richer 
 pudding use half a pound of butter 
 for the crust, and add to the apples a 
 spoonful or two of orange or quince 
 marmalade. 
 
 Boston Apple Pudding. — Peel and 
 core one dozen and a half of good 
 apples ; cut them small ; put them into 
 a stewpan with a little water, cinna- 
 mon, two cloves, and the peel of a 
 lemon ; stew over a slow fire till soft ; 
 sweeten with moist sugar, and pass it 
 through a hair sieve; add the yolks 
 of four eggs and one white, a quarter 
 of a pound of good butter, half a nut- 
 meg, the peel of a lemon grated, and 
 the juice of one lemon; beat well to- 
 gether ; line the inside of a pie-dish 
 with good pufi" paste; put in the pud- 
 ding, and bake half an hour. 
 
 Bread Pudding. — Unfermented 
 brown bread, two ounces ; milk, half ^ 
 a pint; one egg; sugar, quarter of an 
 ounce. Cut the bread into slices, and 
 pour the milk over it boiling hot ; let 
 it stand till well soaked, and stir in 
 the egg and sugar, well beaten, with a 
 little grated nutmeg; and bake or 
 steam for one hour. 
 
 Elegant Bread Pudding. — Take 
 light white bread, and cut it in thin 
 slices. Put into a pudding shape a 
 layer of any sort of preserve, then 
 a slice of bread, and repeat until the 
 mould is almost full. Pour over all 
 a pint of warm milk, in which four 
 beaten eggs have been mixed; cover 
 the mould with a piece of linen, place 
 
238 
 
 YOU ask! — I'll tell! 
 
 it in a saucepan with a little boiling 
 water, let it boil twenty minutes, and 
 serve witli pudding sauce. 
 
 Plain Suet Pudding. — Time, two 
 hours and a half to three hours. 
 
 1 pound of flour, 4 ounces of beef suet, a 
 pinch or two of salt, J a pint of water. 
 
 Chop the suet very fine, and mix it 
 with the flour, and a pinch or two of 
 salt, and work the whole into a smooth 
 paste with about half a pint of water. 
 Tie the pudding in a cloth, the shape 
 of a bolster, and when done cut it in 
 slices and put butter between each slice. 
 Or boil it in a buttered basin, turn it 
 out when done, and serve it whole and 
 without butter. 
 
 One or two beaten eggs added to the 
 above, with a less quantity of water, 
 may be used. 
 
 Baked Batter Pudding, with 
 Dried or Fresh Fruit. — Ingredi- 
 ents. — 1 J pints of milk, 4 tablespoon- 
 fuls of flour, 3 eggs, 2 ounces of finely- 
 shreaded suet, ^ pound of currants, a 
 pinch of salt. 
 
 Mode. — Mix the milk, flour, and eggs 
 to a smooth batter ; add a little salt, 
 the suet, and the currants, which 
 should be well washed, picked, and 
 dried ; put the mixture into a buttered 
 pie-dish, and bake in a moderate oven 
 for one hour and a quarter. When 
 fresh fruits are in season, this pudding 
 is exceedingly nice, with damsons, 
 plums, red currants, gooseberries, or 
 apples ; when made with these, the 
 pudding must be thickly sprinkled over 
 with sifted sugar. Boiled batter pud- 
 ding, with fruit, is made in thesame man- 
 ner, by putting the fruit into a buttered 
 basin, and filling it up with batter 
 made in the above proportion, but 
 omitting the suet. It must be sent 
 quickly to table, and covered plenti- 
 fully with sifted sugar. 
 
 Time, baked batter pudding, one 
 hour and a quarter to one hour and a 
 half; boiled ditto, one hour and a half 
 to one hour and three-quarters, allow- 
 ing that both are made with the above 
 proportion of batter. Smaller pud- 
 dings will be done enough in three- 
 quarters of an hour or one hour. 
 
 Boiled Batter Pudding. — Ingrb- 
 
 DIENTS. — 3 eggs, 1 ounce of butter, 1 
 pint of milk, 3 tablespoonfuls of flour, a 
 little salt. ' 
 
 Mode. — Put the flour into a basin, 
 and add sufficient milk to moisten it ; 
 carefully rub down all the lumps with 
 a spoon, then pour in the remainder 
 of the milk, and stir in the butter, 
 which should be previously melted ; 
 keep beating the mixture, add the 
 eggs and a pinch of salt, and when 
 the batter is quite smooth, put it into 
 a well-buttered basin, tie it down very 
 tightly, and put it into boiling water ; 
 move the basin about for a few 
 minutes after it is put into the water, 
 to prevent the flour settling in any 
 part, and boil for one hour and a 
 quarter. This pudding may also be 
 boiled in a floured cloth that has been 
 wetted in hot water ; it will then take 
 a few minutes less than when boiled 
 in a basin. Send these puddings very 
 quickly to table, and serve with sweet 
 sauce, wine sauce, stewed fruit, or jam 
 of any kind ; when the latter is used, 
 a little of it may be placed round the 
 dish in small quantities as a garnish. 
 
 Boiled Rhubarb Pudding. — In- 
 gredients. — 4 or 5 sticks of fine rhu- 
 barb, \ pound of moistened sugar, | 
 pound of suet-crust. 
 
 Mode. — Make a suet-crust with 
 three-quarters of a pound of flour (see 
 Suet Pudding), and line a buttered 
 basin with it. Wash and wipe the 
 rhubarb, and, if old, string it — that is 
 to say, pare off" the outside skin. Cut 
 it into inch lengths, fill the basin with 
 it, put in the sugar, and cover with 
 crust. Pinch the edges of the pud- 
 ding together, tie over it a floured 
 cloth, put it into boiling water, and 
 boil from two to two hours and a half. 
 Turn it out of the basin, and serve 
 with a pitcher of cream and sifted sugar. 
 
 Yorkshire Pudding. — Time, one 
 hour and a half. 
 
 IJ pints of viilk, 7 tablespoonfuls of 
 flour, 3 eggs, and a little salt. 
 
 Put the flour into a basin with a 
 little salt and sufficient milk to make 
 it into a stiff) smooth batter, add the 
 
PUDDINGS. 
 
 239 
 
 remainder of the milk and the eggs 
 well beaten. Beat all well together, 
 and pour it into a shallow tin which 
 has been previously rubbed with butter. 
 Bake it for half an hour, then place it 
 under the meat for half an hour to 
 catch a little of the gravy that flows 
 from it, cut the pudding into small 
 square pieces, and serve them with 
 hot roast beef 
 
 Note. — When eggs are dear, they may be omitted, 
 and a little ale used instead. 
 
 The English Plum Pudding.— 
 
 Take one pound each of flour, raisins, 
 suet, sugar, and grated bread crumbs, 
 the whites of six and yolks of eight eggs, 
 one ounce of citron, one nutmeg grated, 
 and the juice of one lemon. Cut the 
 raisins just suflicient to remove the 
 seeds, then close them up, wash and 
 rub the currants dry with a cloth, cut 
 the suet and citron very fine, beat the 
 eggs well into a froth, then mix the 
 whole well together with one and a 
 half pints of milk, — pour into bowls. 
 Wet a cloth and dredge a little flour 
 on, and tie it over the bowl, turning up 
 the loose ends and pinning them over 
 the top ; boil them seven or eight hours ; 
 they will keep three weeks. The day 
 you wish to eat one, place it in a slow 
 oven one hour, or boil it for an hour 
 (or they may be eaten when first boiled); 
 serve it with brandy or wine sauce. 
 
 Christmas Plum Pudding. — In- 
 gredients. — IJ pounds of raisins, 
 i pound of currants, ^ pound of mixed 
 peel, f of a pound of bread crumbs, f of 
 a pound of suet, 8 eggs, 1 wineglassful 
 of brandy. 
 
 Mode. — Stone and cut the raisins in 
 halves, but do not chop them ; wash, 
 pick, and dry the currants, and mince 
 the suet finely ; cut the candied peel 
 into thin slices, and grate down the 
 bread into fine crumbs. When all 
 these dry ingredients are prepared, mix 
 them well together, then moisten the 
 mixture with the eggs, which should be 
 well beaten, and the brandy ; stir well, 
 that everything may be very thoroughly 
 blended, and press the pudding into a 
 buttered mould, tie it down tightly 
 
 with a floured cloth, and boil for five 
 or six hours. It may be boiled in a 
 cloth without a mould, and will require 
 the same time allowed for cooking. 
 As Christmas puddings are usually 
 made a few days before they are re- 
 quired for table, when the pudding 
 is taken out of the pot hang it up im- 
 mediately, and put a plate or saucer 
 underneath to catch the water that 
 may drain from it. The day it is to 
 be eaten, plunge it into boiling water, 
 and keep it boiling for at least two 
 hours, then turn it out of the mould, 
 and serve with brandy-sauce. On 
 Christmas day a sprig of holly is usu- 
 ally placed in the middle of the pud- 
 ding, and about a wineglassful of 
 brandy poured round it, which, at the 
 moment of serving, is lighted, and the 
 pudding thus brought to the table en- 
 circled in flame. 
 
 Time, five or six hours the first time 
 of boiling, two hours the day it is to 
 be served. Seasonable on the twenty- 
 fifth of December and on various fes- 
 tive occasions till March. 
 
 Huckleberry Pudding. — Make a 
 paste with one quart of flour and half a 
 pound of butter ; rub OK'^-half the but- 
 ter into the flour, -mx this vith coltl 
 water, roll it out and put on the re- 
 mainder of the butter in little pieces ; 
 roll it out half an inch thick, spread 
 the cloth previously dipped in water 
 and well floured over the cullender, lay 
 the paste on it, fill it with berries, tie 
 the cloth tight, put it into boiling 
 water and boil two hours. Serve with 
 sweetened cream, flavored. 
 
 To Make Hasty Puddings. — Time, 
 twenty minutes. 
 
 ^ a j)int of milk, 1 egg, 1 heaped table- 
 spoonful of flour, and a little salt, It a 
 teaeupful of cold milk. 
 
 Put half a pint of fresh milk into a 
 saucepan to boil ; beat an egg, yolk 
 and white together, well, add to it a 
 good tablespoonful of flour and a little 
 salt, beat the egg and flour togethei 
 with a little cold milk to make a bat- 
 ter. Pour it to the boiling milk, and 
 keep stirring it until it is well boiled 
 together. 
 
240 
 
 YOU ask! — I'll tell! 
 
 Oatmeal Hasty Pudding. — Time, 
 twenty minutes. 
 
 \ a pint of boiling milk, \ ateacupful 
 of cold milk, 1 dessertspoonful of flour, 1 
 of oatmeal, a little salt. 
 
 Boil half a pint of milk, beat the 
 flour and oatmeal into a paste with 
 cold milk, add to it the boiling milk, 
 and keep stirring it always in the 
 same direction till it is done. 
 
 Jam Roly-poly Pudding. — Time, 
 two hours. 
 
 i a pound of suet-crust, ^ a pound of 
 jam. 
 
 Make a light suet-crust and roll it 
 out rather thin, spread any jam over 
 it, leaving a small margin of paste 
 where the pudding joins. Roll it 
 round and tie it in a floured cloth, put 
 it into boiling water, and in two hours 
 it will be ready to serve. 
 
 Potato Pudding. — Boil mealy po- 
 tatoes in their skins, according to the 
 rule laid down, skin and mash them 
 with a little milk, pepper, and salt : 
 this will make a good pudding to bake 
 under roast meat. With the addition 
 of a bit of butter, an egg, milk, pep- 
 
 Eer, and salt, it makes an excellent 
 atter for a meat pudding baked. 
 Grease a baking dish ; put a layer of 
 potatoes, then a layer of meat cut in 
 bits, and seasoned with pei)per, salt, a 
 little allspice, either with or without 
 chopped onions ; a little gravy of roast 
 meat is a great improvement: then 
 put another layer of potatoes, then 
 meat, and cover with potatoes. Put a 
 buttered paper over the top, to prevent 
 it from being burnt, and bake it an 
 hour or an hour and a half. 
 
 Peas Pudding. — Dry a pint or 
 quart of split peas thoroughly before 
 the fire ; then tie them up loosely in a 
 cloth, put them into warm water, boil 
 them a couple of hours or more, until 
 quite tender; take them up, beat them 
 well in a dish with a little salt (some 
 add the yolk of an egg), and a bit of 
 butter. Make it quite smooth, tie it 
 up again in a cljth, and boil it an 
 hour longer. This is highly nourish- 
 ing. 
 Baked Bread-and-Butter Pudding. 
 
 — Ingredients. — 9 thin slices of bread 
 and butter, \\ pints of milk, 4 eggs, sugar 
 to ta^te, \ pound of currants, flavoring of 
 vanilla, grated lemon-peel or nutmeg. 
 
 Mode. — Cut nine slices of bread and 
 butter, not very thick, and put them 
 into a pie-dish, with currants between 
 each layer and on the top. Sweeten 
 and flavor the milk, either by infusing 
 a little lemon-peel in it, or by adding 
 a few drops of essence of vanilla ; well 
 whisk the eggs, and stir these to the 
 milk. Strain this over the bread and 
 butter, and bake in a moderate oven 
 for one hour, or rather longer. This 
 pudding may be very much enriched 
 by adding cream, candied peel, or more 
 eggs than stated above. It should not 
 be turned out, but sent to table in the 
 pie-dish, and is better for being made 
 about two hours before it is baked. 
 
 Boiled Bread Pudding. — Ingre- 
 dients. — \\ pints of milk, ^ pint of 
 bread crumbs, sugar to taste, 4 eggs, 1 
 ounce of butter, 8 ounces of currants, ^ 
 teaspoonful of grated nutmeQ. 
 
 Mode. — Make the milk boiling, and 
 pour it on the bread crumbs; let these 
 remain till cold ; then add the othe^ 
 ingredients, taking care that the egg« 
 are well beaten, and the currants well 
 washed, picked, and dried. Beat the 
 pudding well, and put it into a buttered 
 basin ; tie it down tightly with a cloth, 
 plunge it into boiling water, and boil 
 for one hour and a quarter ; turn it out 
 of the basin, and serve with sifted 
 sugar. Any odd pieces or scraps of 
 bread answer for this pudding ; but 
 they should be. soaked over night, and, 
 when wanted for use, should nave the 
 water well squeezed from them. 
 
 Black or Red Currant Pudding. 
 
 — Ingredients. — 1 quart of red or 
 black currants, measured with the stalks^ 
 \ pound of moist sugar, suet-crust or 
 butter-crust. 
 
 Mode. — Make, with three-quarters 
 of a pound of flour, either a suet-crust 
 or butter-crust (the former is usually 
 made) ; butter a basin, and line it with 
 part of the crust ; put in the currants, 
 which should be stripped from the 
 stalks, and sprinkle the sugar over 
 
PUDDINGS. 
 
 241 
 
 them ; put the cover of the pudding 
 on ; make the edges very secure, that 
 the juice does not escape ; tie it down 
 with a floured cloth, put it into boiling 
 water, and boil from two and a half to 
 three hours. Boiled without a basin, 
 allow half an hour less. We have 
 given rather a large proportion of 
 sugar ; but we find fruit puddings are 
 80 much more juicy and palatable when 
 well sweetened before they are boiled, 
 besides being more economical. A 
 few^ raspberries added to red-currant 
 pudding are a very nice addition : 
 about half a pint would be sufficient 
 for the above quantity of fruit. Fruit, 
 puddings are very delicious if, when 
 they are turned out of the basin, the 
 crust is browned with a salamander, 
 or put into a very hot oven for a few 
 minutes to color it ; this makes it 
 crisp on the surface. 
 
 Time, two and a half to three hours ; 
 without a basin, two to two and a half 
 hours. 
 
 Baked Custard Puddinff. — Ingre- 
 DIEKTS. — 1^ pints of milk, the rind of \ 
 lemon, ^ pound of moist sugar, 4 eggs. 
 
 Mode. — Put the milk into a sauce- 
 pan with the sugar and lemon-rind, 
 and let this infuse for about half an 
 hour, or until the milk is well flavored ; 
 whisk the eggs, yolks and whites ; pour 
 the milk to them, stirring all the while; 
 then have ready a pie-dish, lined at 
 the edge with paste ready baked ; strain 
 the custard into the dish, grate a little 
 nutmeg over the top, and bake in a 
 very slow oven for about half an hour, 
 or rather longer. The flavor of this 
 pudding may be varied by substituting 
 bitter almonds for the lemon-rind ; and 
 it may be very much enriched by using 
 half cream and half milk, and doubling 
 the quantity of eggs. 
 
 Note. — This pudding is usually served cold with 
 fruit tarts. 
 
 DamBon Pudding. — Ingredients. 
 
 — \\ pints of damsons, 1 pound of 
 moist sugar, f pound of suet or butter- 
 crust. 
 
 Mode. — Make a suet - crust with 
 three-quarters of a pound of flour; line a 
 16 
 
 buttered pudding-basin with a portion 
 of it ; fill the basin with the damsons, 
 sweeten them, and put on the lid ; 
 pinch the edges of the crust together, 
 that the juice does not escape ; tie over 
 a floured cloth, put the pudding into 
 boiling water, and boil from two and a 
 half to three hours. 
 
 Boiled Lemon Pudding. — Ingre- 
 dients. — 2 pound of chopped suet, | 
 pound of bread crumbs, 2 small lemons, 
 6 ounces of moist sugar, \ pound of flour, 
 2 eggs, milk. 
 
 Mode. — Mix the suet, bread crumbs, 
 sugar, and flour well together, adding 
 the lemon-peel, which should be very 
 finely minced, and the juice, which 
 should be strained. When these in- 
 gredients are well mixed, moisten with 
 the eggs and sufiicient milk to make 
 the pudding of the consistency of thick 
 batter ; put it into a well-buttered 
 mould, and boil for three and a half 
 hours ; turn it out, strew sifted sugar 
 over, and serve with wine sauce, or 
 not, at pleasure. 
 
 Note. — This pudding may also be baked, and 
 will be found very good. It will take about two 
 hours. 
 
 Suet Pudding (to serve with Roast 
 Meat). — Ingredients. — 1 pound of 
 flour, 6 ounces of finely-chopped suet, ^ 
 saltspoonful of salt, ^ saltspoonful of 
 pepper, j pint of milk or water. 
 
 Mode. — Chop the suet very fine, 
 after freeing it from skin, and mix it 
 well with the flour ; add the salt and 
 pepper (this latter ingredient may be 
 omitted if the flavor is not liked), and 
 make the whole into a smooth paste 
 with the above proportion of milk or 
 water. Tie the pudding in a floured 
 cloth, or put it into a buttered basin, 
 and boil from two and a half to three 
 hours. To enrich it, substitute three 
 beaten eggs for some of the milk or 
 water, and increase the proportion of 
 suet. 
 
 Nnte.. — When there is a joint roasting or baking, 
 this pudding may be boiled in a long shape, and 
 then cut into slices a few minutes before dinner is 
 served ; these slices should be laid in the dripping- 
 pan for a minute or two, and then browned before 
 the fire. Most children like this accompanimeat 
 to roast meat. Where there is a large family of 
 
242 
 
 vou ask! — I'll tell! 
 
 children, jiiid the mear« of keeping tliem are lim- 
 ited, it is a most ecoiioniieal plan to Berve up the 
 pudding liulore the meat; as, in this case, the con- 
 Biimptiuii of the latter article will he much Hniallor 
 than it otherwise would be. 
 
 Custard (Baked). — Boil in a pint 
 of milk a few coriander seeds, a little 
 cinnamon and lemon-peel ; sweeten 
 with four ounces of loaf sugar, mix 
 with it a pint of cold milk ; beat eight 
 eggs for ten minutes; add the other 
 ingredients ; pour it from one pan into 
 another six or eight times, strain 
 through a sieve; let it stand; skim 
 the froth from the top, fill it in earthen 
 cups, and bake immediately in a hot 
 oven ; give them a good color ; ten 
 minutes will do them. 
 
 Rice and Tapioca Pudding. — 
 Tivie, four hours. 
 
 1 teaeupful of rice and tapioca, half 
 the quantity of loaf sugar, a little 
 ground cinnamon. 
 
 Put into a deep dish a teaeupful of 
 rice and tapioca mixed — rather more 
 of the rice than the tapioca (do not 
 wash or crack it) — half the quantity 
 of loaf sugar, and three pints of cold 
 milk ; sprinkle a little ground cinna- 
 mon over the top, and bake in a slow 
 oven. 
 
 Rice and Apple Pudding;.— Tme, 
 ten minutes for rice; pudding one 
 hour. 
 
 1 cupful of rice, 6 apples, 2 cloves, 
 a little lemon-peel, 2 teaspoonfuls of 
 sugar. 
 
 Boil the rice for ten minutes, drain 
 it through a hair sieve until it is per- 
 fectly dry. Put a cloth into a pud- 
 ding basin, lay the rice all round it 
 like a crust. Quarter some apples as 
 you would do for a tart, and lay them 
 in the middle of the rice, add a little 
 chopped lemon-peel and two cloves, 
 and two teaspoonfuls (or to your 
 taste) of sugar, cover the apples with 
 rice. Boil the pudding for an hour. 
 Serve it with melted butter poured 
 over it. 
 
 Note. — Tapioca nniy he used instead of rice ; it 
 makes un excellent pudding. 
 
 Plain Boiled Rice for Children.— 
 
 Tirtie, two hours. 
 
 ^ of a jiound of rice, jam, or melted 
 butter and sugar. 
 
 Wash the rice in water, tie it in a 
 cloth rather loosely, to give it room to 
 swell, and put it into a saucepan of 
 cold water. When done, turn it out 
 on a dish, and serve with sweet sauce 
 or jam. 
 
 Baked Apple Dumplings. — Time, 
 three-quarters of an hour. 
 
 Some baking apj^les, white of an egg. 
 some pounded sugar, puff-paste. 
 
 Make some puff-paste, roll it thin, 
 and cut it into square pieces ; roll one 
 apple into each piece, put them into a 
 baking dish, brush them with the 
 white of an egg beaten stiff, and sift 
 pounded sugar over them. Put them 
 in a gentle oven to bake. 
 
 Boiled Apple Dumplings. — Time, 
 to boil, one hour. 
 
 Eight apples and some suet-crust. 
 
 Pare and core eight fine apples, and 
 cut them into quarters. Roll a nice 
 suet-crust half an inch thick, cut it 
 into round pieces, and lay in the 
 centre of each piece as many pieces of 
 apple as it will contain. Gather the 
 edges up, and pinch them together 
 over the apple. When all the dump- 
 lings are made, drop them into a 
 saucepan of boiling water, and let 
 them boil gently for nearly or quite an 
 hour, then take each one carefully out 
 with .\ skimmer, place them all on a 
 dish, and serve them quickly with but- 
 ter, sugar, and nutmeg. To be eaten 
 cut open, and the butter and sugar put 
 into them. 
 
 Lemon Sauce for Sweet Pud- 
 dings. — Ingredients. — The rind 
 and juice of 1 lemon, 1 tablespoonful 
 of flour, 1 vunce of butter, 1 large wine- 
 glassful of sherry, 1 wineglassful of 
 water, sugar to taste, the yolks of 4 eggs. 
 
 Mode. — Rub the rind of the lemon 
 on to some lumps of sugar; squeeze 
 out the juice and strain it. Put the 
 butter and flour into a saucepan, stir 
 them over the fire, and when of a pale- 
 brown, add the wine, water, and 
 strained lemon-juice. Crush the lumps 
 of sugar that were rubbed on tne 
 lemon. Stir these into the sauce, 
 
PASTRY. 
 
 243 
 
 which should be very sweet. When 
 these ingredients are well mixed, and 
 the sugar is melted, put in the beaten 
 yolks of four eggs, keep stirring the 
 sauce until it thickens, when serve. Do 
 not, on any account, allow it to boil, or 
 it will curdle, and be entirely spoiled. 
 
 Time, altogether, fifteen minutes. 
 
 Sweet Sauce for Puddings. — In- 
 gredients. — ^ pini of melted butter 
 made with milk, 3 heaped teaspoonfuh 
 of pounded sugar, flavoring of grated 
 lemon-rind, or nutmeg, or cinnamon. 
 
 Mode. — M^ke half pint of melted 
 butter, omitting the salt. Stir in the 
 sugar, add a little grated lemon-rind, 
 nutmeg, or powdered cinnamon, and 
 serve. Previously to making the melted 
 butter, the milk can be flavored with 
 bitter almonds, by infusing about half 
 a dozen of them in it for about half an 
 hour. The milk should then be 
 strained before it is added to the other 
 ingredients. This simple sauce may 
 be served for children with rice, bat- 
 ter, or bread puddings. 
 
 Time, altogether, fifteen minutes. 
 
 Wine Sauce for Puddings.— 
 Ingredients. — 3 pint of sherry, \ 
 pint of water, the yolks of 5 eggs, 2 
 ounces of pounded sugar, ^ teaspoonful 
 of minced lemon-peel, a few pieces of 
 candied citron cut thin. 
 
 Mode. — Separate the yolks from the 
 whites of five eggs. Beat them, and put 
 them into a very clean saucepan (if at 
 hand, a lined one is best). Add all 
 the other ingredients, place then" over 
 a sharp fire, and keep stirring until 
 the sauce begins to thicken; then 
 take it off and serve. If it is allowed 
 to boil, it will be spoiled, as it will 
 immediately curdle. 
 
 Time, to be stirred over the fire, 
 three or four minutes, but it must not 
 boil. Sufficient for a large pudding. 
 Allow half this quantity for a moder- 
 ate-sized one. 
 
 Wine or Brandy Sauce for Pud- 
 dings. — Ingredients. — J pint of 
 melted butter, 3 heaped teaspoonfuh of 
 pounded sugar, 1 large wineglassful of 
 port or sherry, or % of a small glassful 
 of brandy. 
 
 Mode. — Make half a pint of melted 
 butter by recipe, omitting the salt, 
 then stir in the sugar and wine or 
 spirit in the above proportion, and 
 bring the sauce to the point of boil- 
 ing. Serve in a boat or tureen sepa- 
 rately, and, if liked, pour a little of it 
 over the pudding. To convert this 
 into punch sauce, add to the sherry 
 and brandy a small wineglassful of 
 rum and the juice, and grated rind of 
 half a lemon. Liqueurs, such as Mar- 
 aschino or Cura^oa, substituted for the 
 brandy, make excellent sauces. 
 
 Time, altogether, fifteen minutes. 
 
 Boil your Molasses. —When mo- 
 lasses is used in cooking, it is a very 
 great improvement to boil and skim it 
 before you use it. It takes out the 
 unpleasant raw taste, and makes it 
 almost as good as sugar. Where mo- 
 lasses is used much for cooking, it is well 
 to prepare two or three gallons in this 
 way at a time. 
 
 Very Good Puff-Paste. — Ingre- 
 dients. — To every pound of flour allow 
 1 pound of butter, and not quite ^ pint 
 of tvater. 
 
 Mode. — Carefully weigh the flour 
 and butter, and have the exact propor- 
 tion ; squeeze the butter well, to ex- 
 tract the water from it, and afterwards 
 wring it in a clean cloth, that no moist- 
 ure may remain. Sift the flour ; see 
 that it is perfectly dry, and proceed 
 in the following manner to make the 
 paste, using a very clean pasteboard 
 and rolling-pin : — Supposing the quan- 
 tity tc be one pound of flour, work the 
 whole into a smooth paste, with not 
 quite half a pint of water, using a knife 
 to mix it with : the proportion of this 
 latter ingredient must be regulated by 
 the discretion of the cook ; if too much 
 be added, the paste when baked will 
 be tough. Roll it out until it is of an 
 equal thickness of about an inch ; 
 break four ounces of the butter into 
 small pieces ; place these on the paste, 
 sift over it a little flour, fold it over, 
 roll out again, and put another four 
 ounces of butter. Repeat the rolling 
 and buttering until the paste has been 
 rolled out four times, or equal quan- 
 
O « 1 
 
 YOU ask! — I'll tell! 
 
 titles of flour and butter have been 
 used. Do not omit, every time the 
 paste is rolled out, to dredge a little 
 flour over that and the rolling-pin, to 
 prevent both from sticking. Handle 
 the paste as lightly as possible, and 
 do not press heavily upon it with the 
 rolling-pin. The next thing to be 
 considered is the oven, as the baking 
 of pastry requires particular attention. 
 Do not put it into the oven until it is 
 sufficiently hot to raise the paste ; for 
 the best prepared paste, if not prop- 
 erly baked, will be good for nothing. 
 Brushing the paste as often as rolled 
 out, and the pieces of butter placed 
 thereon, with the white of an egg, 
 assists it to rise in leaves ox flakes. As 
 this is the great beauty of puff-paste, 
 it is well to try this method. 
 
 Commoii Paste, for Family Pies. 
 — Ingredients. — 1 \ pounds of flaur, \ 
 pound of butter, rather more than ^ pint 
 of water. 
 
 Mode. — Rub the butter lightly into 
 the flour, and mix it to a smooth paste 
 with the water ; roll it out two or three 
 times, and it will be ready for use. 
 This paste may be converted into an 
 excellent short crust for sweet tarts, 
 by adding to the flour, after the butter 
 is rubbed in, two tablespoonfuls of 
 fine-sifted sugar. 
 
 Suet-Crust, for Pies or Puddings. 
 — Ingredients. — To evertj pound of 
 flour allow 5 or 6 ounces of beef suet, 
 I pint of water. 
 
 Mode. — Free the suet from skin and 
 shreds ; chop it extremely fine, and rub 
 it well into the flour ; work the whole 
 to a smooth paste with the above pro- 
 portion of water ; roll it out, and it is 
 ready for use. This crust is quite rich 
 enough for ordinary purposes, but when 
 a better one is desired, use from half to 
 three-quarters of a pound of suet to every 
 pound of flour. Some cooks, for rich 
 crusts, pound the suet in a mortar, with a 
 small quantity of butter. It should then 
 be laid on tlie paste in small pieces, 
 the same as for puff"-crust, and will be 
 found exceedingly nice for hot tarts. 
 Five ounces of suet to every pound of 
 flour will make a very good crust ; and 
 
 even a quarter of a pound will answer 
 very well for children, or where tho 
 crust is wanted very plain. 
 
 Dripping Crust, for Kitchen Pud* 
 dings, Pies, etc.— Ingredients. — To 
 every pound of flour allow 6 ounces of 
 clarified beef dripping, J pint of water. 
 
 Mode. — After having clarified the 
 dripping, weigh it, and to every pound 
 of flour allow the above proportion of 
 dripping. With a knife, work the 
 flour into a smooth paste with the 
 water, rolling it out three times, each 
 time placing on the crust two ounces 
 of the dripping, broken into small 
 pieces. If this paste is lightly made, 
 if good dripping is used, and not too 
 much of it, it will be found good ; and 
 by the addition of two tablespoonfuls 
 of fine moist sugar, it may be con- 
 verted into a common short crust for 
 fruit pies. 
 
 MINCEMEAT, No. 1. — Ingredi- 
 ents. — 2 pounds of raisins, ^pounds of 
 currants, l| pounds of lean beef, Z pounds 
 of beef suet, 2 pounds of moist sugar, 2 
 ounces of citron, 2 ounces of candied 
 lemon-peel, 2 ounces of candied orange- 
 peel, 1 small nutmeg, 2 quarts of apples, 
 the rind of 2 lemons, the juice of 1, ^ 
 pint of brandy. 
 
 Mode. — Stone and cut the raisins 
 once or twice across, but do not chop 
 them ; wash, dry, and pick the cur- 
 rants free from stalks and grit, and 
 mince the beef and suet, taking care 
 that the latter is chopped very fine ; 
 slice the citron and candied peel, grate 
 the nutmeg, and pare, core, and mince 
 the apples ; mince the lemon-peel, 
 strain the juice, and when all the in- 
 gredients are thus prepared, mix them 
 well together, adding the brandy when 
 the other things are well blended ; 
 press the whole into a jar, carefully 
 exclude the air, and the mincemeat 
 will be ready for use in a fortnight. 
 
 MINCEMEAT, No. 2.— Take seven 
 pounds of currants, well picked and 
 cleaned ; of finely chopped beef suet> 
 the lean of a sirloin of beef minced raw, 
 and finely chopped apples (Kentish 
 or golden pippins), each three and a 
 half pounds; citron, lemon-peel, and 
 
PASTRY. 
 
 245 
 
 orange-peel cut small, each half a 
 pound ; fine moist sugar, two pounds ; 
 mixed spice, an ounce; the rind of 
 four lemons and four Seville oranges. 
 Mix well, and put into a deep pan. Mix 
 a bottle of brandy and white wine, the 
 juice of the lemons and oranges that 
 have been grated, together in a basin. 
 Pour half over and press down tight 
 with the hand, then add the other 
 half and cover closely. Some families 
 make this one year so as to use the 
 next. 
 
 Mince Pies. — Mode. — Make some 
 good puff-paste by either of the above 
 recipes. Roll it out to the thickness 
 of about a quarter of an inch, and 
 line some good-sized pattypans with 
 it. Fill them with mincemeat, cover 
 with paste, and cut it off all round 
 close to the edge of the tin. Put the 
 pies into a brisk oven, to draw the 
 paste up, and bake for twenty-five 
 minutes, or longer, should the pies be 
 very large. Brush them over with the 
 white of an egg, beaten with the blade 
 of a knife to a stiff froth ; sprinkle 
 over pounded sugar, and put them 
 into the oven for a minute or two, to 
 dry the egg. Dish the pies on a white 
 doyley, and serve hot. They may be 
 merely sprinkled with pounded sugar 
 instead of being glazed, when that 
 mode is preferred. To rewarm them, 
 put the pies on the pattypans, and let 
 them remain in the oven for ten min- 
 utes or a quarter of an hour, and they 
 will be almost as good as if freshly 
 made. 
 
 Time, twenty-five to thirty minutes ; 
 ten minutes to rewarm them. 
 
 Apple Pie. — Ingredients. — Puff- 
 paste apples ; to every pound of unpared 
 apples, allow 2 ounces of moist sugar, ^ 
 ieaspoonful of finely-minced lemon-peel, 
 1 tablespoonful of lemon-juice. 
 
 Mode. — Make half a pound of pufi"- 
 paste by either of the above-named 
 recipes, place a border of it round the 
 edge of a pie-dish, and fill it with 
 apples pared, cored, and cut into 
 slices. Sweeten with moist sugar, add 
 the lemon-peel and juice, and two or 
 three tablespoonfuls of water. Cover 
 
 with crust, cut it evenly round close to 
 the edge of the pie-dish, and bake in 
 a hot oven from half to three-quarters 
 of an hour, or rather longer, should 
 the pie be very large. When it is 
 three parts done, take it out of the 
 oven, put the white of an egg on a 
 plate, and with the blade of a knife 
 whisk it to a froth. Brush the pie 
 over with this, then sprinkle upon it 
 some sifted sugar, and then a few 
 drops of water. Put the pie back into 
 the oven, and finish baking, and be 
 particularly careful that it does not 
 catch or burn, which it is very liable 
 to do after the crust is iced. If made 
 with a plain crust, the icing may be 
 omitted. 
 
 Time, half an hour before the crust 
 is iced; ten to fifteen minutes after- 
 wards. 
 
 Note. — Many things are suggested for the fla- 
 voring of apple pie. Some say two or three talilf- 
 spooufuls of beer, others the same quantity uf 
 sherry, which very much improves the t;uste ; 
 while the old fashioned addition of a few cloves 
 is, by many persons, preferred to anything else, as 
 also a few slices of quince. 
 
 Creamed Apple Tart. — Ingredi- 
 
 ENTS. — Puff-crust apples ; to every 
 pound of pared and cored apples, allow 
 2 ounces of moist sugar, ^ ieaspoonful 
 of minced lemon-peel, 1 tablespoonful of 
 lemon-juice, ^ pint of boiled custard. 
 
 Mode. — Make an apple tart by the 
 preceding recipe, with the exception 
 of omitting the icing. When the tart 
 is baked, cut out the middle of the lid 
 or crust, leaving a border all round 
 the dish. Fill up with a nicely-made 
 boiled custard, grate a little nutmeg 
 over the top, and the pie is ready for 
 table. This tart is usually eaten cold, 
 is rather an old fashioned dish, but, at 
 the same time, extremely nice. 
 
 Time, half to three-quarters of an 
 hour. 
 
 Plain Apple Pie. — Pare, core, and 
 quarter the apples ; boil the cores and 
 parings in sugar and water ; strain off 
 the liquor, adding more sugar ; grate 
 the rind of a lemon over the apples, 
 and squeeze the juice into the syrup ; 
 mix half a dozen cloves with the fruit, 
 
246 
 
 YOU ask! — I'll tellI 
 
 put in a piece of butter the size of a 
 walnut. Cover with puff-paste. 
 
 Cup in a Pie-Dish. — Tlie custom of 
 placing an inverted cup in a fruit pie, 
 the cook will inform us, is to retain 
 the juice while the pie is baking in the 
 oven, and prevent its boiling over ; 
 and she is the more convinced in her 
 theory, because, when the pie is with- 
 drawn from the oven, the cup will be 
 found full of juice. When the cup is 
 first put into the dish it is full of cold 
 air, and when the pie is placed in the 
 oven, this air will expand by the heat 
 and fill the cup, and drive out all the 
 juice and a portion of the present air 
 it contains, in which state it will remain 
 until removed from the oven, when the 
 air in the cup will condense, and oc- 
 cupy a very small space, leaving the 
 remainder to be filled with juice ; but 
 this does not take place till the danger 
 of the juice boiling over is passed. If 
 a small glass tumbler is inverted in the 
 pie, its contents can be examined into 
 while it is in the oven, and it will be 
 found what has been advanced is correct. 
 
 Cherry Tart. — Ingredients. — 1^ 
 pounds of cherries, 2 small tablespoon- 
 fuls of moist sugar, ^ pound of short crust. 
 
 Mode. — Pick the stalks from the 
 cherries, put them, with the sugar, into 
 a deep pie-dish just capable of holding 
 them, with a small cup placed upside 
 down in the midst of them. Make a 
 short crust with half a pound of flour, 
 as before given. Lay a border round 
 the edge of the dish ; put on the cover, 
 and ornament the edges ; bake in a 
 brisk oven from half an hour to forty 
 minutes. Strew finely-sifted sugar over, 
 and serve hot or cold, although the 
 latter is the more usual mode. It is 
 more economical to make two or three 
 tarts at one time, as the trimmings 
 from one tart answer for lining the 
 edges of the dish for another, and so 
 much paste is not required as when 
 they are made singly. Unless for fam- 
 ily use, never make fruit pies in very 
 large dishes ; select them, however, as 
 deep as possible. 
 
 Note. — A few ciirrunts added to the cherries will 
 tw found to impart a uice piquaut taate to tbvui. 
 
 Rhubarb Tart. — Ingredients. — 
 J pound of puff -paste, about 5 stickt of 
 large rhubarb, ^ pound of moist sugar. 
 
 Mode. — Make a puflf-crust, as given ; 
 line the edges of a deep pie-dish with 
 it, and wash, wipe, and cut the rhu- 
 barb into pieces about one inch long. 
 Should it be old and tough, string it — 
 that is to say, pare off the outside skin. 
 Pile the fruit high in the dish, as it 
 shrinks very much in the cooking ; put 
 in the sugar, cover with crust, orna- 
 ment the edges, and bake the tart in 
 a well-heated oven from one-half to 
 three-quarters of an hour. If wanted 
 very nice, brush it over with the white 
 of an egg beaten to a stiff" froth, then 
 sprinkle on it some sifted sugar, and 
 put it in the oven just to set the glaze. 
 This should be done when the tart is 
 nearly baked. A small quantity of 
 lemon-juice, and a little of the peel 
 minced, are by many persons consid- 
 ered an improvement to the flavor of 
 rhubarb tart. 
 
 Open Apple Tart. — Time, to bake 
 in a quick oven, until the paste loosens 
 from the dish. 
 
 1 quart of sliced apples, 1 teacupful 
 of water, 1 of fine moist sugar, ji a 
 nutmeg, yolk of 1 egg, a little loaf sugar 
 and milk, puff-paste. 
 
 Peel and slice some cooking apples 
 and stew them, putting a small cupful 
 of water and the same of moist sugar 
 to a quart of sliced apples, and half a 
 nutmeg and the peel of a lemon grated; 
 when they are tender, set them to cool 
 Line a shallow tin pie-dish with rich 
 pie-paste or light puff-paste, put in the 
 stewed apples half an inch deep, roll 
 out some of the paste, wet it slightly 
 over with the yolk of an egg beaten 
 with a little milk, and a tablespoonful 
 of powdered sugar, cut it in very nar- 
 row strips and lay them in crossbars 
 or diamonds across the tart, lay another 
 strip round the edge, trim off' the out- 
 side neatly with a sharp knife, and 
 bake in a quick oven until the paste 
 loosens from the dish. 
 
 Gooseberry Tart. — Time, to bake 
 about three-quarters of an hour. 
 
 1 quart of gooseberries, rather more 
 
CAKES, 
 
 247 
 
 than i a pound of short crust, 5 or 6 
 minces of moist sugar. 
 
 Cut off the tops and tails from a 
 quart of gooseberries, put them into a 
 deep pie-dish with five or six ounces 
 of good moist sugar, line the edge of 
 the dish with short crust, put on the 
 cover, ornament the edges and top in 
 the usual manner, and bake in a brisk 
 oven. Serve with boiled custard or a 
 jug of good cream. 
 
 Cocoanut Pie. — Cut off the brown 
 part of the cocoanut, grate the rest and 
 put it with a quart of milk, using the 
 milk of the nut. Simmer the meat of 
 the nut and the milk for a quarter of 
 un hour, then mix three tablespoonfuls 
 of white sugar, two of melted butter, a 
 small cracker pounded fine, and half a 
 nutmeg giated ; when cool add a small 
 glass of wine and five eggs beaten to a 
 froth ; turn into deep plates, on which 
 a puff-crust has been placed. Bake 
 directly in a quick oven. Eat when 
 cold. 
 
 CHEESECAKES. - Time, fifteen 
 to twenty minutes. 
 
 J a pint of good curd, 4 eggs, 3 spoon- 
 fuls of rich cream, a } of a nutmeg, 1 
 gpoonful of ratafia, a ^ of a pound of 
 currants, puff-paste. 
 
 Beat half a pint of good curd with 
 four eggs, three spoonfuls of rich 
 cream, a quarter of a nutmeg grated, 
 a spoonful of ratafia, and a quarter of 
 a pound of currants washed and dried. 
 Mix all well together, and bake in 
 patty-pans lined with a good puff-paste. 
 Baked Custard. — Allow six eggs to a 
 quart of milk, for a rich custard ; for a 
 plain one, four eggs is sufiicient. Beat 
 the eggs to a froth, with two heaping 
 tablespoonfuls of fine sugar, then stir 
 them into the milk. Flavor the cus- 
 tard with extract of peach, or nutmeg, 
 bake it in cups or a deep dish. It will 
 be less likely to whey, if the cups are 
 set into a pan of water while baking ; 
 the water should be warm when they 
 are put in, and nearly to the top of 
 the cups. If the oven is hot, the cus- 
 tard will bake in cups in the course of 
 twenty minutes, if in a large dish, a 
 longer time will be required. 
 
 A Nice Plum Cake for Children. 
 
 — Ingredients. — 'i: pounds of dough, 
 \of a pound of moist sugar, ^of a pound 
 of butter or good beef dripping, ^ of a 
 pint of warm milk, ^ grated nutmeg, or 
 2 ounce of caraway seeds. 
 
 Mode. — If you are not in the habit 
 of making bread at home, procure the 
 dough from the baker's, and, as soon as 
 it comes in, put it into a basin near the 
 fire ; cover the basin with a thick cloth, 
 and let the dough remain a little while 
 to rise. In the meantime, beat the 
 butter to a cream, and make the milk 
 warm ; and when the dough has risen, 
 mix with it thoroughly all the above 
 ingredients, and kneed the cake well 
 for a few minutes. Butter some cake- 
 tins, half fill them, and stand them in 
 a warm place, to allow the dough to 
 rise again. When the tins are three 
 parts full, put the cakes into a good 
 oven, and bake them from one and 
 three-quarters to two hours. A few 
 currants might be substituted for the 
 caraway seeds when the flavor of the 
 latter is disliked. 
 
 A Nice Plum Cake. — Ingredi- 
 ents. — 1 pound of fiour, \ pound of 
 butter, \ pound of sugar, ^ pound of 
 currants, 2 ounces of candied lemon-peel, 
 \ pint of milk, 1 teaspoonful of ammonia 
 or carbonate of soda. 
 
 Mode. — Put the flour into a basin 
 with the sugar, currants, and sliced 
 candied peel ; beat the butter to a cream, 
 and mix all these ingredients together 
 with the milk. Stir the ammonia into 
 two tablespoonfuls of milk, add it to 
 the dough, and beat the whole well, 
 until everything is thoroughly mixed. 
 Put the dough into a buttered tin, and 
 bake the cake from one and a half to 
 two hours. 
 
 Pound Cake. — Ingredients. — 1 
 pound of butter, 1^ pounds of flour, 1 
 pound of pounded loaf sugar, 1 pound of 
 currants, 9 eggs, 2 ounces of candied peel, 
 ^ ounce of citron, g ounce of sweet almonds; 
 when liked, a little pounded mace. 
 
 Mode. — Work the butter to a cream,, 
 dredge in the flour, add the sugar, cur- 
 rants, candied peel, which should be 
 cut into neat slices, and the almonds. 
 
248 
 
 YOU ask! — I'll tell! 
 
 which should be blanched and choi)i)ed, 
 and mix all these well together, whisk 
 the eggs, and let them be thoroughly 
 blended with the dry ingredients. Beat 
 the cake well for twenty minutes, and 
 
 Eut it into a round tin, lined at the 
 ottom and sides with a strip of white 
 buttered paper. Bake it from one and 
 a half to two hours, and let the oven 
 be well heated when the cake is first 
 put in, as, if this is not the case, the 
 currants will all sink to the bottom of 
 it. To make this preparation light, 
 the yolks and whites of the eggs should 
 be beaten separately and added sepa- 
 rately to the other ingredients. A 
 glass of wine is sometimes added to 
 the mixture, but this is scarcely neces- 
 sary, as the cake will be found to be 
 quite rich enough without it. 
 
 Common Seed-Cake. — Ingredi- 
 ents. — 2 pounds of dough, \ pound of 
 good di'ipping, 6 ounces of moist sugar, ^ 
 ounce of caraway seeds, 1 egg. 
 
 Mode. — If the dough is sent in from 
 the baker's, put it into a basin, covered 
 with a cloth, and set it in a warm 
 place to rise. Then with a wooden 
 spoon beat the dripping to a liquid, 
 add it, with the other ingredients, to 
 the dough, and beat it until everything 
 is very thoroughly mixed. Put it into 
 a buttered tin, and bake the cake for 
 rather more than two hours. 
 
 Soda-Cake. — Ingredients. — i 
 pound of butter, 1 pound of flour, ^ 
 pound of currants, J pound of moist 
 sugar, 1 teacupful of milk, 3 eggs, 1 tea- 
 spoonful of carbonate of soda. 
 
 Mode. — Rub the butter into the 
 flour, add the currants and sugar, and 
 mix these ingredients well together. 
 Whisk the eggs well, stir them to the 
 flour, etc., with the milk, in which the 
 soda should be previously dissolved, 
 and beat the whole up together with a 
 wooden spoon or beater. Divide the 
 dough into two pieces, put them into 
 buttered moulds or cake-tins, and bake 
 in a moderate oven for nearly an hour. 
 The mixture must be extremely well 
 beaten up, and not allowed to stand 
 after the soda is added to it, but must 
 be placed in the oven immediately. 
 
 Great care must also be taken that the 
 cakes are quite done through, which 
 may be ascertained by thrusting a 
 knife into the middle of them : if the 
 blade looks bright when withdrawn, 
 they are done. If the tops acquire too 
 much color before the inside is sufii- 
 ciently baked, cover them over with a 
 piece of clean white paper, to prevent 
 them from burning. 
 
 Icing for Cakes. — White of 3 eggs, 
 1 pound of sugar, flavoring of vanilla 
 or lemon. 
 
 Beat the whites of the eggs to a high 
 froth, then add to them a quarter ot a 
 pound of white sugar pounded and 
 sifted, flavor it with vanilla or lemon, 
 and beat it with a large spoon in each 
 hand until it is light ana very white, 
 but not quite so stiff" as meringue mix- 
 ture. The longer it is beaten the more 
 firm it will become. Beat it until it 
 may be s^jread smoothly on the cake. 
 
 How to " Ornament " with Icing. 
 — If you wish to " ornament " your 
 cake after the fashion of the confec- 
 tioners, when the coating has become 
 " hard dry," form a sheet of writing 
 paper into a cone, fill with icing, and 
 doubling over the top to secure the 
 contents, press the pajjer gently with 
 one hand, while guiding the point with 
 the other, so that the icing will flow 
 readily from the point. The exercise 
 of a little artistic talent, with dexter- 
 ous handling, — trimming and slitting 
 the point of the cone occasionally — 
 will enable you to form some of the 
 very pleasing objects you see in the 
 show-windows, such as cross-lines, ini- 
 tials, names, pierced hearts, Cupids, 
 birds, flowers, vines, leaves, etc. 
 
 A Rich Plum Cake. — Time, two 
 hours or more. 
 
 1 pound of fresh butter, 12 eggs, 1 
 quart ofjiour, 1 pound of moist sugar, J 
 a pound of mixed spice, 3 pounds of cur- 
 rants, 1 pound of raisins, J a pound of 
 almonds, J a pound of candied peel. 
 
 Beat the butter to a cream with your 
 hand, and stir into it the yolks of the 
 twelve eggs well beaten with the sugar; 
 then add the spice and the almonds 
 chopped very fine. Stir in the flour; 
 
CAKES. 
 
 249 
 
 add the ourranta, washed and dried, 
 the raisins chopped up, and the 
 candied peel cut into pieces. As each 
 ingredient is added, three teaspoonfuls 
 of German yeast, a little milk, and 
 nutmeg. 
 
 Put the flour, sugar, and nutmeg 
 into a bowl, and mix it thoroughly 
 with three teaspoonfuls of German 
 yeast. Set it to rise, and just before 
 setting it in the oven mix it up with 
 the butter, warmed in a little milk, as 
 stiff as you can, and bake it one hour. 
 Add a few caraway seeds or citron, if 
 you please. 
 
 Plain Short Bread. — Time, twenty- 
 five to thirty minutes for three cakes. 
 
 1 pound of flour, \ a pound of butter, 
 8 ounces of brown sugar. 
 
 Mix these ingredients and roll them 
 out thick, and bake. 
 
 Molasses Cake. — Take one cup of 
 molasses, one cup of sugar, one cup 
 of water, one small tablespoonful of 
 baking soda, one teaspoonful of cream 
 of tartar, four cups of flour, half cup 
 of lard (or quarter cup of butter), dis- 
 solve the soda and cream of tartar in 
 the water, mix the lard (or butter) 
 into the flour, then work the whole 
 together ; put in the tin and bake in a 
 moderately hot oven. 
 
 Fruit Cake. — One cup of butter, 
 two cups of sugar, one cup of mo- 
 lasses, one cup of cofiee, one pound of 
 chopped raisins, three eggs, a dessert- 
 spoonful of each kind of spice, one 
 nutmeg, teaspoonful of saleratus. Add 
 flour enough to make it a little stifFer 
 than pound cake. This cake will keep 
 a long time. A little citron in very 
 thin slices through the cake improves 
 it, and currants may be substituted for 
 part of the raisins. 
 
 Pork Cake. — Two cups of sugar, 
 one cup of molasses, one cup of sour 
 milk, one pound of pork minced fine, 
 one pound of raisins, four eggs, one 
 nutmeg, one teaspoonful of soda, one 
 tablespoonful of cinnamon, stir as 
 fruit cake. Warranted to keep for six 
 months. 
 
 Butter Cake. — Take half a pound 
 of butter, beaten to a cream, half a 
 
 pound of coffee sugar, half a pound 
 of corn starch. Take one spoonful of 
 sugar and one of starch. Stir it into 
 the butter. Do so with all, till both 
 starch and sugar are all stirred into 
 the butter. Take four eggs, beat one 
 yolk in at a time, one half cup of 
 milk, put whites of eggs in fast. One 
 cup of flour, half a teaspoonful of 
 soda, and one teaspoonful of cream of 
 tartar, should be dissolved in the milk. 
 
 Tea Cakes. — Take of flour one 
 pound ; sugar, one ounce ; butter, one 
 ounce ; muriatic acid, two drams ; 
 bicarbonate of soda, two drams ; milk 
 six ounces; water, six ounces. Rub 
 the butter into the flour ; dissolve the 
 sugar and soda in the milk, and the 
 acid in the water. First add the milk, 
 etc., to the flour, and partially mix ; 
 then the water and acid, and mix well 
 together ; divide into three portions, 
 and bake twenty-five minutes. Flat 
 round tins or earthen pans are the best 
 to bake them in. If the above be 
 made with baking powder, a teaspoon- 
 ful may be substituted for the acid and 
 soda in the foregoing recipe, and all 
 the other directions carried out as be- 
 fore stated. If buttermilk is used, the 
 acid, milk, and water must be left out. 
 Gingerbread Snaps. — One pound 
 of flour, half a pound of molasses, half 
 a pound of sugar, quarter of a pound 
 of butter, half an ounce of best pre- 
 pared ginger, sixteen drops of essence 
 of lemon, potash the size of a nut dis- 
 solved in a tablespoonful of hot water. 
 
 Drop Cakes. — One pint of flour, 
 half a pound of butter, quarter of a 
 pound of pounded lump sugar, half a 
 nutmeg grated, a handful of currants, 
 two eggs, and a large pinch of car- 
 bonate of soda, or volatile salts. To 
 be baked in a slack oven for ten min- 
 utes or a quarter of an hour. The 
 above quantity will make about thirty 
 excellent cakes. 
 
 Cake of Mixed Fruits. — Extract 
 the juice from red currants by sim- 
 mering them very gently for a few 
 minutes over a slow fire ; strain it 
 through folded muslin, and to one 
 pound of the juice add a pound and » 
 
250 
 
 YOU ask! — I'll tell! 
 
 half of nonsuches, or of freshly-gath- 
 ered apples, pared, and rather deeply 
 cored, that the fibrous part may be 
 avoided. Boil these quite slowly until 
 the mixture is perfectly smooth ; then, 
 to evaporate part of the moisture, let 
 the boiling be quickened. In from 
 twenty-five to thirty minutes, draw 
 the pan from the fire, and throw in 
 gradually a pound and a quarter of 
 sugar in fine powder; mix it well with 
 the fruit, and when it is dissolved, con- 
 tinue the boiling rapidly for twenty 
 minutes longer, keeping the mixture 
 constantly stirred ; put it into a mould, 
 and store it, when cold, for winter use, 
 or serve it for dessert, or for the second 
 course ; in the latter case, decorate it 
 with spikes of almonds, blanched, and 
 heap solid whipped cream round it, or 
 
 Sour a custard into the dish. For 
 essert, it may be garnished with dice 
 of the palest apple jelly. Juice of red 
 currants, one pound ; apples (pared 
 and cored), one pound and a half. 
 Twenty-five to thirty minutes. Sugar, 
 one pound and a half, — twenty min- 
 utes. 
 
 Banbury Cakes. — Roll out the paste 
 about half an inch thick, and cut it 
 into pieces ; then roll again till each 
 piece becomes twice the size. Put 
 some Banbury meat in the middle of 
 one side, fold the other over it, and 
 pinch it up into a somewhat oval shape ; 
 flatten it with your hand at the top, 
 letting the seam be quite at the bot- 
 tom ; rub the tops over with the white 
 of an egg, laid on with a brush, and 
 du&t loaf sugar over them ; bake in a 
 moderate oven. The meat for this cake 
 is made thus : — Beat up a quarter of a 
 pound of butter until it becomes in the 
 state of cream ; then mix with it half 
 a pound of candied orange and lemon- 
 peel, cut tine ; one pound of currants, 
 a quarter of an ounce of ground cinna- 
 mon, and a quarter of an ounce of all- 
 spice : mix all well together, and keep 
 in ajar till wanted for use. 
 
 Bath Buns. — A quarter of a pound 
 af Hour, four yolks and three whites of 
 eggs, with four spoonfuls of solid fresh 
 yeast. Beat in a bowl, and set before 
 
 the fire to rise; then rub into one 
 pound of flour ten ounces of butter. 
 Put in half a pound of sugar, and car- 
 away-comfits. When the eggs and 
 yeast are pretty light, mix by degrees 
 all together ; throw a cloth over it, and 
 set before the fire to rise. Make the 
 buns, and, when on the tins, brush over 
 with the yolk of egg and milk ; strew 
 them with caraway-comfits ; bake in a 
 quick oven. 
 
 Pic-Nic Biscuits. — Take two ounces 
 of fresh butter, and well work it with 
 a pound of flour. Mix thoroughly' 
 with it half a saltspoonful of pure car- 
 bonate of soda, two ounces of sugar. 
 Mingle thoroughly with the flour, make 
 up the paste with spoonfuls of milk — 
 it will require scarcely a quarter of a 
 pint. Knead smooth, roll a quarter of 
 an inch thick, cut in rounds about the 
 size of the top of a small wineglass. 
 Roll these out thin, prick them well, 
 lay them on lightly floured tins, and 
 bake in a gentle oven until crisp. 
 When cold put into dry canisters. Thin 
 cream used instead of milk in the paste 
 will enrich the biscuits. Caraway 
 seeds or ginger can be added, to vary 
 these, at pleasure. 
 
 Ginger Biscuits and Cakes.— Work 
 into small crumbs three ounces of but- 
 ter, two pounds of flour, and three 
 ounces of powdered sugar and two of 
 ginger, in fine powder. Knead into a 
 stifl' paste, with new milk ; roll thin, 
 cut out with a cutter; bake in a slow 
 oven until crisp through. Keep of a 
 pale color. Additional sugar may be 
 used when a sweeter biscuit is desired. 
 For good ginger cakes, — butter, six 
 ounces, sugar eight, for each pound of 
 flour ; wet the ingredients into a paste 
 with eggs. A little lemon-peel grated 
 will give an agreeable flavor. 
 
 Sugar Biscuits. — Cut the butter 
 into the flour. Add the sugar and car- 
 away seeds. Pour in the brandy, and 
 then the milk ; lastly, put in the pearl- 
 ash. Stir all well with a knife, and 
 mix it thoroughly till it becomes a 
 lump of dough. Flour your i>aste- 
 board, and lay the dough on it. Knead 
 it very well. Divide it into eight oi 
 
RELISHES. 
 
 261 
 
 ten pieces, and knead each piece sepa- 
 rately. Then put them all together, 
 and knead them very well into one 
 lump. Cut the dough in half, and roll 
 it out into sheets about half an inch 
 tlick. Beat the sheets of dough very 
 hard on both sides with the rolling-pin. 
 Cut them out into round cakes with the 
 edge of a tumbler. Butter iron pans, 
 and lay the cakes in them. Bake them 
 of a very pale - brown. If done toe 
 much, they will lose their taste. Let 
 the oven be hotter at the top than at 
 the bottom. These cakes kept in a 
 stone jar, closely covered from the air, 
 will continue perfectly good for several 
 months. 
 
 Ginger Snaps, — Time, twenty min- 
 utes to bake. 
 
 J pound of molasses, \ pound of brown 
 sugar, 1 pound of flour, 1 tablespoonful 
 of ground ginger, 1 of caraway seeds. 
 
 Work a quarter of a pound of butter 
 into a pound of fine flour, then mix 
 it with the molasses, brown sugar, 
 ginger, and caraway seeds. Work it 
 all well together, and form it into 
 cakes not larger than a crown piece ; 
 place them on a baking tin in a mod- 
 erate oven, when they will be dry and 
 crisp. 
 
 To Make Good Plain Buns. — In- 
 gredients, —1 pound of flour, 6 
 ounces of good butter, \ pound of sugar, 
 1 egg, nearly \ pint of milk, 2 small tea- 
 spoonfuls of baking-powder, a few drops 
 of essence of lemon. 
 
 Mode. — Warm the butter, without 
 oiling it ; beat it with a wooden spoon ; 
 stir the flour in gradually with the 
 sugar, and mix these ingredients well 
 together. Make the milk lukewarm, 
 beat up with it the yolk of the egg and 
 the essence of lemon, and stir these to 
 the flour, etc. Add the baking-powder, 
 beat the dough well for about ten min- 
 utes, divide it into twenty-four pieces, 
 put them_ into buttered tins or cups, 
 and bake in a brisk oven from twenty 
 to thirty minutes. 
 
 Snow Cake (a genuine Scotch 
 recipe).— Ingredients.— 1 jDownci of 
 arrowroot, ^ pound of pounded white 
 tugar, ^ pound of butter, the whites of 
 
 6 eggs, flavoring to taste, of essence of 
 almonds, or vanilla, or lemon. 
 
 Alode. — Beat the butter to a cream ; 
 stir in the sugar and arrowroot grad- 
 ually, at the same time beating the 
 mixture. Whisk the whites of the 
 eggs to a stiff" froth, add them to the 
 other ingredients, and beat well for 
 twenty minutes. Put in whichever of 
 the above flavorings may be preferred ; 
 pour the cake into a buttered mould 
 or tin, and bake it in a moderate oven 
 from one to one hour and a half. 
 
 Baker's Gingerbread.— Two cups 
 of molasses (New Orleans best), four 
 tablespoonfuls of butter stirred to- 
 gether without melting ; add one cup 
 of flour, two tablespoonfuls of soda 
 dissolved in one cup of milk, one tea- 
 spoonful of alum dissolved in one- 
 third of a cup of boiling water, and 
 one tablespoonful of ginger. Stir all 
 well together, adding flour gradually. 
 Eoll thin, cut in slices, and bake quickly. 
 RELISHES, - Toasted Cheese, or 
 W elsh Rare-bit, — Ingredients. — 
 Slices of bread, butter, rich cheese, mus- 
 tard, and pepper. 
 
 Mode. — Cut the bread into slices 
 about half an inch in thickness ; pare 
 off the crust, toast the bread slightly 
 without hardening or burning it, and 
 spread it with butter. Cut some slices, 
 not quite so large as the bread, from a 
 good rich fat cheese ; lay them on the 
 toasted bread in a cheese-toaster; be 
 careful that the cheese does not burn, 
 and let it be equally melted. Spread 
 over the top a little made mustard and 
 a seasoning of pepper, and serve very 
 hot, with very hot plates. To facil- 
 itate the melting of the cheese, it may 
 be cut into thin flakes or toasted on 
 one side before it is laid on the bread. 
 As it is so essential to send this disli 
 hot to table, it is a good plan to 
 melt the cheese in small round silver 
 or metal pans, and to send these pans 
 to table, allowing one for each guest. 
 Slices of dry or buttered toast should 
 always accompany them, with mus- 
 tard, pepper, and salt. 
 
 Time, about five minutes to melt the 
 cheese. 
 
252 
 
 YOU askI — I'll tell! 
 
 Mock Crab — Sailor Fashion.— 
 
 Cut a slice of rich cheese rather thin, 
 but of good size round. Mash it up 
 with a fork to a pfiste, mix it with vin- 
 egar, mustard, and pepper. It has a 
 great flavor of crab. 
 
 Toasted Cheese. — Time, ten min- 
 utes. 
 
 (Jiitc-qual quantities of rich cheese, 
 and having pared into extremely small 
 pieces, place it in a pan with a little 
 milk, and a small slice of butter. Stir 
 it over a slow fire until melted and 
 quite smooth. Take it off the fire 
 quickly, mix the yolk of an egg with 
 it, and brown it in a toaster before the 
 fire. 
 
 To Make Hot Buttered Toast.— 
 A loaf of household bread about two 
 days old answers for making toast bet- 
 ter than cottage bread, the latter not 
 being a good shape, and too crusty for 
 the purpose. Cut as many nice even 
 slices as may be required, rather more 
 than one-fourth of an inch in thick- 
 ness, and toast them before a very 
 bright fire, without allowing the bread 
 to blacken, which spoils the appear- 
 ance and flavor of all toast. When 
 of a nice color on both sides, put it on 
 a hot plate, divide some good butter 
 into small pieces, place them on the 
 toast, set this before the fire, and when 
 the butter is just beginning to melt, 
 spread it lightly over the toast. Trim 
 ofl" the crust and ragged edges, divide 
 each round into four pieces, and send 
 the toast quickly to table. Some per- 
 sons cut the slices of toast across from 
 corner to corner, so making the pieces 
 of a three-cornered shape. Soyer 
 recommends that each slice should be 
 cut into pieces as soon as it is buttered, 
 and when all are ready, that they 
 should be piled lightly on the dish they 
 are intended to be served on. He says 
 that by cutting through four or five 
 slices at a time, all the butter is 
 squeezed out of the upper ones, while 
 the bottom one is swimming in fat 
 liquid. It is highly essential to use 
 good butter for making this dish. 
 
 Anchovy Toast is made by spread- 
 ing anchovy paste u])Ou butterea toast 
 
 made as above, or if preferred, dry 
 toast may be used. It is a delicious 
 relish. 
 
 To Make Pancakes. --Ingredi- 
 ents. — Eggs, jiour, milk; to every egg 
 allow 1 ou7ice of flour, about 1 gill qjf 
 milk, J salispoo7i/ul oj salt. 
 
 Mode. — Ascertain that the eggs are 
 fresh, break each one separately in a 
 cup, whisk them well in a basin, add 
 the flour, salt, and a few drops of milk, 
 and beat the whole to a perfectly 
 smooth batter, then pour in by degrees 
 the remainder of the milk. The pro- 
 portion of this latter ingredient must 
 be regulated by the size of the eggs, 
 etc., etc.; but the batter, when ready 
 for frying, should be of the consistency 
 of thick cream. Place a small frying- 
 pan on the fire to get hot ; let it be 
 delicately clean, or the pancakes will 
 stick, and when quite hot, put into it a 
 small piece of butter, allowing about 
 half an ounce to each pancake. When 
 it is melted, pour in the batter, about 
 half a teacupful to a pan five inches in 
 diameter, and fry it for about four 
 minutes, or until it is nicely brown on 
 one side. By only pouring in a small 
 quantity of batter, and so making the 
 pancakes thin, the necessity of turning 
 them (an operation rather difficult to 
 unskilful cooks) is obviated. When 
 the pancake is done, sprinkle over it 
 some pounded sugar, roll it up in the 
 pan, and take it out with a large slice, 
 and place it on a dish before the fire. 
 Proceed in this manner until sufficient 
 are cooked for a dish, then send them 
 quickly to table, and continue to 
 send in a further quantity, as pancakes 
 are never good unless eaten almost im- 
 mediately they com6 from the frying- 
 pan. The batter may be flavored with 
 a little grated lemon-rind, or the pan- 
 cakes may have preserves rolled in 
 them instead of sugar. Send sifted 
 sugar and a cut lemon to table with 
 them. To render the pancakes very 
 light, the yolks and whites of the eggs 
 should be beaten separately, and the 
 whites added the last thing to the 
 batter before frying. 
 
 Time, from four to five minutes for 
 
PRESERVING FRUIT. 
 
 253 
 
 a pancake that does not require turn- 
 ing ; from six to eight minutes for a 
 thicker one. 
 
 Savory Omelet. — Make batter as for 
 a pancake, chop a little parsley and 
 green onions, and pepper and salt, stir 
 in, and fry in plenty of lard. It may 
 be served either dry or with gravy. 
 
 Preserving Fruit. — The grand 
 secret of preserving is to deprive the 
 fruit of its water of vegetation in the 
 shortest time possible ; for which pur- 
 pose the fruit ought to be gathered 
 just at the point of proper maturity. 
 An ingenious French writer considers 
 fruit of all kinds as having four dis- 
 tinct periods of maturity — the ma- 
 turity of vegetation, of honeyfication, 
 of expectation, and of coction. 
 
 The First Period he considers to 
 be that when, having gone through 
 the vegetable processes up to the 
 ripening, it appears ready to drop 
 spontaneously. This, however, is a 
 period which arrives sooner in warm 
 climates than in cold ones, but its 
 absolute presence may be ascertained 
 by the general tilling out of the rind, 
 by the bloom, by the smell, and by the 
 facility with which it may be plucked 
 from the branch. 
 
 The Second Period, or that of 
 Honeyfication, consists in the ripeness 
 and flavor which fruits of all kinds 
 acquire if plucked a few days before 
 arriving at their first maturity, and 
 preserved under a proper degree of 
 temperature. Apples may acquire or 
 arrive at this second degree of ma- 
 turity upon the tree, but it too often 
 happens that the flavor of the fruit is 
 thus lost, for fruit over- ripe is always^ 
 found to have parted with a portiof 
 of its flavor. 
 
 The Third Stage, or of Expecta- 
 tion, as the theorist quaintly terff-s 
 it, is that which is acquired by pulf'y 
 fruits, which, though suflUciently ri.ie 
 to drop off" the tree, are even tb'in 
 hard and sour. This is the case w -th 
 several kinds both of apples and peirs, 
 not to mention other fruits, whicl al- 
 ways improve after keeping in the 
 •-jnfectionery, — but with respect to 
 
 the medlar and the quince, ihis ma- 
 turity of expectation is absolutely 
 necessary. 
 
 The Fourth Degree of maturity, 
 or of Coction, is completely artificial, 
 and is nothing more nor less than the 
 change produced upon fruit by the aid 
 of culinary heat. 
 
 Hints about Making Preserves. — 
 It is not generally known that boiling 
 fruit a long time, and skimming it well, 
 without sugar y and without a cover to 
 the preserving-pan, is a very economi- 
 cal and excellent way — economical, 
 because the bulk of the scum rises 
 from the fruit, and not from the 
 sugar; but the latter should be good. 
 Boiling it without a cover allows the 
 evaporation of all the watery particles 
 therefrom, and renders the preserves 
 firm and well flavored. The propor- 
 tions are, three-quarters of a pound of 
 sugar to a pound of fruit. Jam made 
 in this way of currants, strawberries, 
 raSj^vberries, or gooseberries, is excel- 
 lem The sugar should be added after 
 the skimming is completed. 
 
 To Make a Syrup. — Dissolve one 
 poui>d of sugar in about a gill of water, 
 boi) for a few minutes, skimming it till 
 quis e clear. To every two pounds of 
 suf.ar add the white of one egg A^ell 
 bsaten. Boil very quickly, and skim 
 crefuUy while boiling. In the sea- 
 son for " preserves " our readers may 
 t>e glad of the above instructions, 
 Thich have been adopted with great 
 mccess. 
 
 Covering for Preserves. — White 
 paper cut to a suitable size, dipped in 
 brandy, and put over the preserves 
 when cold, and then a double paper 
 tied over the top. All preserves should 
 stand a night before they are covered. 
 Instead of brandy, the white of eggs 
 may be used to glaze the paper cover- 
 ing, and the paper may be pasted round 
 the edge of the pot instead of tied — it 
 will exclude the air better. 
 
 To Bottle Fruits. — Burn a match in 
 a bottle to exhaust all air, then place 
 in the fruit to be preserved, quite dry, 
 and without blemish ; sprinkle sugar 
 between each layer, put in the bung. 
 
254 
 
 Yov ask! — I'll tell! 
 
 and tie bladder over, setting the bottles, 
 bung downwards, in a large stewpan 
 of cold water, with hay between to 
 prevent breaking. When the skin is 
 just cracking, take them out. All 
 preserves require exclusion from the 
 air. Place a piece of paper dipped in 
 sweet oil over the top of the fruit ; pre- 
 pare thin paper, immersed in gum- 
 water, and, while wet, press it over 
 and around the top of the jar; as 
 it dries, it will become quite firm and 
 light. 
 
 APPLES for keeping should be laid 
 out on a dry floor for three weeks. 
 They may then be packed away in 
 layers, with dry straw between them. 
 Each apple should be rubbed with a 
 dry cloth as it is put away. They 
 should be kept in a cool place, but 
 should be sufficiently covered with 
 straw to protect them from frost. They 
 should be plucked on a dry day. 
 
 Dried Apples are produced by tak- 
 ing fine apples of good quality, and 
 placing them in a very slow oven for 
 several hours. Take them out occa- 
 sionally, rub and press them flat. 
 Continue until they are done. If they 
 look dry, rub over them a little clari- 
 fied sugar. 
 
 Preserved Rhubarb. — Peel one 
 pound of the finest rhubarb, and cut it 
 into pieces of two inches in length ; 
 add three-quarters of a pound of white 
 sugar, and the rind and juice of one 
 lemon — the rind to be cut into narrow 
 strips. Put all into a preserving kettle, 
 and simmer gently until the rhubarb 
 8 quite soft ; take it out carefully with 
 s silver spoon, and put it into jars ; 
 then boil the syrup a sufficient time to 
 make it keep well (say one hour), and 
 pour it over the fruit. When cold, put 
 a paper soaked in brandy over it, and 
 tie the jars down with a bladder to 
 exclude the air. This is a very good 
 recij)e, and should be taken advantage 
 of in the spring. 
 
 Dry Apricots. — Gather before ripe, 
 scald in a jar put into boiling water ; 
 pare and stone them; put into a syrup 
 of half their weight of sugar, in the 
 proportion of half a pint of water to 
 
 two pounds of sugar. Scald, and then 
 boil until they are clear. Stand for two 
 days in the syrup, then put into a thin 
 candy, and scald them in it. Keep 
 two days longer in the candy, heating 
 them each day, and then lay them on 
 glasses to dry. 
 
 Preserved Peaches. — Wipe and 
 pick the fruit, and have ready a quarter 
 of the weight of fine sugar in powder. 
 Put the fruit into an ice-pot that shuts 
 very close ; throw the sugar over it, 
 and then cover the fruit with brandy. 
 Between the top and cover of the pot 
 put a double piece of gray paper. Set 
 the pot in a saucepan of water till the 
 brandy is as hot as you can bear to put 
 your finger into, but do not let it boil. 
 Put the fruit into a jar, and pour on the 
 brandy. Cover in same manner as 
 preserves. 
 
 To Preserve Peaches. — Procure 
 glass jars with any simple and efiective 
 stopper, select good solid peaches, pare 
 and take out the stones, take one 
 pound of the parings, one pint of water, 
 half a pound of white sugar, boil well 
 together for forty minutes in a brass 
 kettle, then strain through a cloth, let 
 the syrup cool, fill the jars with the 
 pared peaches, pour in the syrup until 
 the jars are full. Take a convenient 
 vessel, put a cloth in the bottom, set in 
 the jars, then fill the vessel or the space 
 around the jars with cold water, to 
 come within three inches of the top of 
 the jars, set on the stove, bring grad- 
 ually to a boil, boil well for thirty 
 minutes, take the jars out of the vessel, 
 put on the stoppers, screw tight while 
 hot. Peaches put up in this way will 
 stay solid, and keep the natural color 
 and flavor for any length of time. 
 
 Brandy Peaches. — Drop them into 
 a weak boiling lye, until the skin can 
 be wiped off. Make a thin syrup to 
 cover them, boil until they are soft to 
 the finger-nail ; make a rich syrup, and 
 add, after they come from the fire, and 
 while hot, the same quantity of brandy 
 as syrup. The fruit must be covered. 
 
 Preserved Plums. — Cut your plums 
 in half (they must not be quite ripe), 
 and take out the stones. Weigh the 
 
PRESERVING FRUIT. 
 
 pluma, and allow a pound of loaf sugar 
 to a pound of fruit. Crack the stones, 
 take out the kernels, and break them 
 in pieces. Boil the plums and kernels 
 very slowly for about fifteen minutes, 
 in as little water as possible. Then 
 spread them on a large dish to cool, 
 and strain the liquor. Next day add 
 your syrup, and boil for fifteen minutes. 
 Put into jars, pour the juice over when 
 warm, and tie them up, when cold, 
 with brandy paper. — Plums for com- 
 mon use are very good done in molasses. 
 Put your plums into an earthen vessel 
 that holds a gallon, having first slit 
 each plum with a knife. To three 
 
 Juarts of plums put a pint of molasses, 
 lover them over, and set them on hot 
 coals in the chimney corner. Let them 
 stew for twelve hours or more, occasion- 
 ally stirring, and next day put them 
 up in jars. Done in this manner, they 
 will keep till the next spring. 
 Red-Currant Jam. — Ingredients. 
 
 — To evert/ pound of fruit allow f pound 
 of loaf sugar. 
 
 Mode. — Let the fruit be gathered on 
 a fine day ; weigh it, and then strip 
 the currants from the stalks ; put them 
 into a preserving-pan with sugar in 
 the above proportion ; stir them, and 
 boil them for about three-quarters of 
 an hour. Carefully remove the scum 
 as it rises. Put the jam into pots, 
 and, when cold, cover with oiled 
 papers ; over these put a piece of tissue- 
 paper brushed over on both sides with 
 the white of an egg ; press the paper 
 round the top of the pot, and, when 
 dry, the covering will be quite hard 
 and air-tight. Black-currant jam 
 should be made in the same manner 
 as the above. 
 
 Time, half to three-quarters of an 
 hour, reckoning from the time the jam 
 boils all over. Sufficient, allow from 
 six to seven quarts of currants to make 
 twelve one-pound pots of jam. Make 
 this in July. 
 Red-Currant Jelly.— Ingredients. 
 
 — Red currants, to every pint of juice 
 allow I pound of loaf sugar. 
 
 Mode. — Have the fruit gathered in 
 fine weather ; pick it. from the stalks, 
 
 put it into a jar, and place this jar in 
 a saucepan of boiling water over the 
 fire, and let it simmer gently until the 
 juice is well drawn from the currants ; 
 then strain them through a jelly-bag 
 or fine cloth, and, if the jelly is wished 
 very clear, do not squeeze them too 
 much, as the skin and pulp from the 
 fruit will be pressed through with the 
 juice, and so make the jelly muddy. 
 Measure the juice, and to each pint 
 allow three-quarters of a pound of 
 loaf sugar ; put these into a preserv- 
 ing-pan, set it over the fire, and keep 
 stirring the jelly until it is done, care- 
 fully removing every particle of scum 
 as it rises, using a wooden or silver 
 spoon for the purpose, as metal or iron 
 ones would spoil the color of the jelly. 
 When it has boiled from twenty min- 
 utes to half an hour, put a little of the 
 jelly on a plate, and if firm when cool, 
 it is done. Take it off the fire, pour it 
 into small gallipots, cover each of the 
 pots with an oiled paper, and then 
 with a piece of tissue paper, brushed 
 over on both sides with the white of 
 an egg. Label the pots, adding the 
 year when the jelly was made, and 
 store away in a dry place. A jam may 
 be made with the currants if they are 
 not squeezed too dry, by adding a few 
 fresh raspberries, and boiling all to- 
 gether, with sufficient sugar to sweeten 
 it nicely. As this preserve is not worth 
 storing away, but is only for im- 
 mediate eating, a smaller proportion 
 of sugar than usual will be found 
 enough ; it answers very well for chil- 
 dren's puddings, or for a nursery pre- 
 serve. Black-currant jelly can also be 
 made from the above recipe. 
 
 Time, from three-quarters to one 
 hour to extract the juice ; twenty 
 minutes to half hour to boil to a jelly. 
 Sufficient, eight quarts of fruit will 
 make from ten to twelve pots of jelly. 
 Make this in July. 
 
 iVote. — Should the above proportion of sugar not be 
 fi>und sufficient for soQie tastes, add an extra quar- 
 ter pound to every pint of juice, making altogether 
 one pound. 
 
 Saked Damsons for Winter use.— 
 
 Ingredients. — 7b every pound of fruit 
 ulloiv t) ounces of pounded sugar. 
 
256 
 
 YOU ask! — I'll tell! 
 
 Mode. — Choose sound fruit, not too 
 ripe ; pick off the stalks, weigh it, and 
 to every pound allow the above pro- 
 portion of pounded sugar. Put the 
 fruit into large dry stone jars, sprinkle 
 the sugar among it ; cover the jars with 
 saucers, place them in a rather cool 
 oven, and bake the fruit until it is 
 quite tender. When cold, cover the 
 top of the fruit with a piece of white 
 paper cut to the size of the jar ; pour 
 over this melted mutton suet about an 
 inch thick, and cover the tops of the 
 jars with thick brown paper, well tied 
 down. Keep the jars in a cool dry place, 
 and the fruit will remain good till the fol- 
 lowing Christmas, but not much longer. 
 
 Time, from five to six hours to bake 
 the damsons, in a very cool oven. 
 Make in September and October. 
 
 Raspberry or Blackberry Jam. — 
 Ingredients. — To every pound of 
 raspberries allow 1 pound of sugar, \ 
 pint of red-currant juice. 
 
 Mode. — Let the fruit for this pre- 
 serve be gathered in fine weather, and 
 used as soon after it is picked as pos- 
 sible. Take off the stalks, put the 
 raspberries into the preserving-pan, 
 break them well with a wooden spoon, 
 and let them boil for a quarter of an 
 hour, keeping them well stirred. Then 
 add the currant juice and sugar, and 
 boil again for half an hour. Skim the 
 jam well after the sugar is added, or 
 the preserve will not be clear. The 
 addition of the currant juice is a very 
 great improvement to this preserve, as it 
 gives it a piquant taste, which the flavor 
 of the raspberries seems to require. 
 
 Time, quarter of an hour to simmer 
 the fruit without the sugar ; half an 
 hour after it is added. iSufficient, — 
 allow about one pint of fruit to fill a 
 one-pound pot. Seasonable in July and 
 August. 
 
 To Preserve Cherries. — Take 
 cherries that are not very ripe, and al- 
 low a pound of white sugar to each 
 pound of them. Make syrup of the 
 sugar, and just sufficient water to cover 
 the cherries ; boil them with the stems 
 on till transparent. If you wish to 
 preserve them without the pits, remove 
 
 them carefully, saving the juice ; make 
 a syrup of it with white sugar, add 
 very little water ; put in the cherries 
 and boil them till of a thick consis- 
 tency. They should be very ripe, if 
 preserved in this way. Put them in 
 small jars when cold, cork and seal 
 them tight; put the jars in boxes filled 
 with dry sand, and keep in a cool 
 place. If a little brandy is turned 
 over them when put in the jars, they 
 will be less liable to ferment. It is 
 very difficult to keep any acid fruit 
 well which is preserved early in the 
 summer. 
 
 Bottling Cherries. — To every pound 
 of fruit add six ounces of powdered 
 lump sugar. Fill the jars with fruit; 
 shake in the sugar over, and tie each 
 jar down with two bladders, as there 
 is danger of one bursting during the 
 boiling. Place the jars in a boiler of 
 cold water, and after the water has 
 boiled, let them remain three hours; 
 take them out, and when cool, put 
 them in a dry place, where they will 
 keep over a year. 
 
 Tomato Jam. — Take ripe tomatoes, 
 peel them and take out the seeds ; put 
 them into a preserving kettle, with 
 half a pound of sugar to each pound of 
 tomatoes ; boil one or two lemons soft, 
 then pound them fine, take out the 
 pits, add the lemon to the tomato, and 
 boil slowly ; mash to a smooth mass ; 
 continue to stir until smooth and thick ; 
 then put into jars or tumblers. 
 
 To Can Tomatoes Whole. —Scald 
 and remove the skin ; place in the 
 jars until full. Boil twenty minutes, 
 and at the same time boil some toma- 
 toes in a dish or pan ; when ready to 
 seal, fill up the jars or cans with toma- 
 toes and juice from this dish, and seal 
 boiling hot. Tomatoes should be 
 cooked and canned in nothing but 
 their own juice. 
 
 Orange Marmalade. — Cut the 
 oranges in half, then take out the pulp 
 and juice, separating all the skins and 
 pips. Put the rinds into salt and 
 water for a night ; the next morning 
 put them into a stewpan with fresh 
 water. Let them stew until soft, so 
 
COifFECTIONERY. 
 
 257 
 
 that a straw can be run through them 
 easily ; cut the peels into thin strips. 
 To every pound of fruit add one pound 
 and a half of coarse white sugar. Put 
 the juice, pulp, and peel, with the 
 sugar, into the stewpan and let it boil 
 twenty minutes. Seville oranges must 
 be used, and the marmalade is better 
 if kept six months. The juice and 
 grated rind of two lemons to every 
 dozen oranges is a great improvement. 
 
 How to Keep Grapes. — It is re- 
 ported that a vineyardist in California 
 keeps his grapes any desirable length 
 of time by packing them, when per- 
 fectly free from external moisture, in 
 nail casks, the interstices filled with 
 perfectly dry sawdust, and then bury- 
 ing them in the ground, under a shed. 
 
 To Remove Burnt Fruit or other 
 Burnt Victuals from a Kettle. — 
 Put a shovelful of ashes from the 
 stove-hearth into the kettle, a quart of 
 water, and boil. In a few minutes all 
 the burnt crust may be easily washed 
 off of the kettle. 
 
 Strawberry Jam. — Time, one hour. 
 
 To 6 pounds of strawberries allow 3 
 pounds of sugar. 
 
 Procure some fine scarlet strawber- 
 ries, strip off the stalks, and put them 
 into a preserving pan over a moderate 
 fire ; boil them for half an hour, keep- 
 ing them constantly stirred. Break 
 the sugar into small pieces, and mix 
 them wjth the strawberries after they 
 have been removed from the fire. 
 Then place it again over the fire, and 
 boil it for another half hour very 
 quickly. Put it into pots, and when 
 cold, cover it over with brandy papers 
 and a piece '^f paper moistened with the 
 white of an egg over the tops. 
 
 Black Currant Jam. — Titiie, three- 
 quarters of an hour to an hour. 
 
 To every pound of currants allow | of 
 a pound of sugar. 
 
 Gather the currants when they are 
 thoroughly ripe and dry, and pick them 
 from the stalks. Bruise them lightly 
 in a large bowl, and to every pound of 
 fruit put three-quarters of a pound of 
 finely - beaten loaf sugar. Put sugar 
 »nd fruit into a preserving pan, and boil 
 17 
 
 them from three-quarters to ono hour, 
 skimming as the scum rises, and stir- 
 ring constantly ; then put the jam into 
 pots, cover them with brandy paper, 
 and tie them closely over. 
 
 Black Currant Jelly. — Tiine, two 
 hours. 
 
 To every 5 quarts of currants allow 
 rather more than ^ a pint of water; to 
 every pint of Juice 1 pound of loaf 
 sugar. 
 
 Gather the currants when ripe on a 
 dry day ; strip them from the stalks, 
 and put them into an earthen pan, or 
 jar, and to every five quarts allow the 
 above proportion of water. Tie the pan 
 over, and set it in the oven for an hour 
 and a quarter; then squeeze out the 
 juice through a coarse cloth, and to 
 every pint of juice put a pound of loaf 
 sugar, broken into pieces, boil it for 
 three-quarters of an hour, skimming 
 it well ; then pour it into small pots, 
 and when cold, put brandy papers 
 over them, and tie them closely over. 
 
 CONFECTIONERY.— Thick Ap- 
 ple Jelly or Marmalade (for Entre- 
 mets or Dessert Dishes). — Ingredi- 
 ents. — Apples; to every pound of pulp 
 allow f pound of sugar, ^ teaspoonful of 
 minced lemon-peel. 
 
 Mode. — Peel, core, and boil the 
 apples with only sufficient water to 
 prevent them from burning ; beat them 
 to a pulp, and to every pound of pulp 
 allow the above proportion of sugar 
 in lumps. Dip the lumps into water, 
 put these into a saucepan, and boil till 
 the syrup is thick and can be well 
 skimmed, then add this syrup to the 
 apple pulp, with the minced lemon- 
 peel, and stir it over a quick fire for 
 about twenty minutes, or until the 
 apples cease to stick to the bottom of 
 the pan. The jelly is then done, and 
 may be poured into moulds which 
 have been previously dipped in water, 
 when it will turn out nicely for dessert 
 or a side-dish ; for the latter a little 
 custard should be poured round, and 
 it should be garnished with strips of 
 citron or stuck with blanched almonds. 
 
 Time, from a half to three-quarters 
 of ar hour to reduce the apples to a 
 
258 
 
 YOU ask! — I'll tell! 
 
 pulp ; twenty minutes to boil after the 
 sugar is added. 
 Stewed Apples and Custard— (a 
 
 pretty dish for a Juvenile Supper). — 
 iNQREDiicNTS. — 7 good sized apples, the 
 rind of J leinon or 4 cloves, \ pound of 
 tugar, \ pint of water, ^ pint of custard. 
 
 Mode. — Pare and take out the cores 
 of the apples without dividing them, 
 and, if possible, leave the stalks on ; 
 boil the sugar and water together for 
 ten minutes, then put in the apples 
 with the lemon-rind or cloves, which- 
 ever flavor may be preferred, and sim- 
 mer gently until they are tender, tak- 
 ing care not to let them break. Dish 
 them neatly on a glass dish, reduce the 
 syrup by boiling it quickly for a few 
 minutes ; let it cool a little, then pour 
 it over the apples. Have ready quite 
 half a pint of custard, pour it round, 
 but not over, the apples when they are 
 quite cold, and the dish is ready for 
 table. A few almonds blanclied and 
 cut into strips, and stuck in the apples, 
 would improve their appearance. 
 
 Tivie, from twenty to thirty minutes 
 to stew the apples. 
 
 Arrowroot Blanc - Mange — ( an 
 inexpensive Supper Dish). — Ingre- 
 DIKNTS. — 4 heaped tablespoonfula of ar- 
 rowroot, 1 \ pinh of nidk, 3 laurel leaves 
 or the rind of ^ a lemon, sugar to ta^te. 
 
 Mode. — Mix to a smooth batter the 
 arrowroot with a half pint of milk ; 
 put the other pint on the fire, with 
 laurel leaves or lemon-peel, whichever 
 may be preferred, and let the milk 
 steep until it is well flavored. Then 
 strain the milk, and add it, boiling, to 
 the mixed arrowroot ; sweeten it with 
 sifted sugar, and let it boil, stirring it 
 all the time, till it thickens sufficiently 
 to come from the saucepan. Grease a 
 mould with pure salad-oil, i)Our in the 
 blanc-mange, and when quite set, turn 
 it out on a dish, and pour round it a 
 compote of any kind of fruit, or garnish 
 it with jam. A table-spoon ful of brandy 
 stirred in just before the blancmange 
 is moulded, very much improves the 
 flavor of this sweet dish. 
 
 Time, altogether, half an hour. 
 
 Boiled Custards. — Ingrkuients. 
 
 — 1 pint of milk, 5 eggs, 3 ounou of 
 loaf sugar, 3 laurel leaves, or the rind 
 of i a lemon, or a few drops of essence 
 of vanilla, 1 tablespoonful of brandy. 
 
 Mode. — Put the milk into a lined 
 saucepan, with the sugar, and which- 
 ever of the above flavoritigs may be 
 preferred (the lemon-rind Savors cus 
 tards most deliciously), and let the 
 milk steep by the side of the fire until 
 it is well flavored. Bring it to the 
 point of boiling, then strain it into a 
 basin ; whisk the eggs well, and, when 
 the milk has cooled a little, stir in the 
 eggs, and strain this mixture into a 
 jug. Place this jug in a saucepan of 
 boiling water over the fire. Keep 
 stirring the custard one way until it 
 thickens ; but on no account allow it 
 to reach the boiling point, as it will 
 instantly curdle and be full of lumps. 
 Take it off the fire, stir in the brandy, 
 and, when this is well-mixed with the 
 custard, pour it into glasses, which 
 should be rather more than three parts 
 full. Grate a little nutmeg over the 
 top, and the dish is ready for table. 
 To make custards look and eat better, 
 ducks' eggs should be used, when ob- 
 tainable ; they add very much to the 
 flavor and richness, and so many are 
 not required as of the ordinary eggs — 
 four ducks' eggs to the pint of milk 
 making a delicious custard. When 
 desired extremely rich and good, 
 cream should be substituted for the 
 milk, and double the quantity of eggs 
 used, to those mentioned, omitting the 
 whites. 
 
 Time, half an hour to infuse the 
 lemon-rind, about ten minutes to stir 
 the custard. 
 
 Lemon Blanc-Mange. —Ingredi- 
 ents. — 1 quart of milk, the yolks of 4 
 eggs, 3 ounces of ground rice, 6 ounces 
 of pounded sugar, IJ ounces of fresh 
 butter, the rind of 1 lemon, the juice 
 of 2, i ounce of gelatine. 
 
 Mode. — Make a custard with the 
 yolks of the eggs and half a pint of the 
 milk, and, when done, put it into a 
 basin ; put half the remainder of the 
 milk into a saucepan with the ground 
 rice, fresh butter, lemon-rind, and 
 
CANDIES. 
 
 259 
 
 three ounces of the sugar, and let these 
 ingredients boil until the mixture is 
 stiff, stirring them continually ; when 
 done, pour it into the bowl where the 
 custard is, mixing both well together. 
 Put the gelatine with the rest of the 
 milk into a saucepan, and let it stand 
 by the side of the fire to dissolve. 
 Boil for a minute or two, stir carefully 
 into the basin, adding three ounces more 
 of pounded sugar. When cold, stir in 
 the lemon-juice, which should be care- 
 fully strained, and pour the mixture 
 into a well-oiled mould, leaving out 
 the lemon-peel, and set the mould in a 
 pan of cold water until wanted for table. 
 Use eggs that have rich-looking yolks ; 
 and, should the weather be very warm, 
 rather a larger proportion of gelatine 
 must be allowed. 
 
 Time, altogether, half an hour. 
 
 How to Mould Bottled Jellies. — 
 Uncork the bottle. Place it in a 
 saucepan of hot water until the jelly 
 is reduced to a liquid state. Taste it, 
 to ascertain whether it is sufficiently 
 flavored, and if not, add a little wine. 
 Pour the jelly into moulds which have 
 been soaked in water. Let it set, and 
 turn it out by placing the mould in 
 hot water for a minute ; then wipe the 
 outside, put a dish on the top, and 
 turn it over quickly. The jelly should 
 then slip easily away from the mould, 
 and be quite firm. It may be gar- 
 nished as taste dictates. 
 
 CANDIES.— Plain Taify. — Boil a 
 quart of molasses over a slow fire for 
 half an hour, keep stirring it, do not 
 let it boil over; add half teaspoonful 
 of powdered carbonate of soda ; when 
 it thickens, drop a little in cold water; 
 if it becomes brittle it is done ; flavor 
 it with vanilla, lemon, or any of the 
 essences, to taste, then pour it into a 
 shallow dish that has been buttered ; 
 set away to cool. 
 
 Everton Taffy. — Melt three ounces 
 of fresh butter and one pound of brown 
 sugar ; boil over a clear fire until the 
 syrup becomes brittle, when drop into 
 cold water : this will require about a 
 quarter of an hour; (if desired it may 
 ne flavored when first put over the fire 
 
 with essence of lemon or ground gin- 
 ger ;) pour into a shallow dish buttered, 
 and set away to cool. 
 
 Molasses Candy. — One pound gran- 
 ulated sugar, two pints best New Or- 
 leans molasses, boil slowly ten min- 
 utes, then add three tablespoonfuls of 
 vinegar, and boil until it becomes brit- 
 tle, when a little is dropped into cold 
 water, then stir in a little carbonate of 
 soda, pour it into a dish, and work 
 with the hand ; the more it is pulled 
 out the whiter it will become. 
 
 Note. — Some persons prefer three pints of mo- 
 lasses, instead of sugar and molasses: before pour- 
 ing it out of the kettle it may be flavored to the 
 taste with any kind of extract. 
 
 Ginger Candy. — One pound refined 
 crushed sugar, one-third pint of water, 
 boil it to a thin syrup, then take out a 
 little of the syrup, and mix it smoothly 
 with a teaspoonful of ground ginger, 
 then stir it altogether in the kettle, 
 boil it slowly a minute, then add the 
 grated rind of a lemon, and keep stir- 
 ring it until it will fall in a mass from 
 the spoon. Should it accidentally be 
 boiled too much, so as to fall into a 
 powder, add a little water, and boil 
 again ; when done, drop it on buttered 
 .plates in small cakes. 
 
 Cream Candy. — Boil three pounds 
 of loaf sugar and half pint of water 
 over a slow fire for half an hour, then 
 add a teaspoonful of carbonate of soda 
 and a tablespoonful of vinegar ; keep 
 it stirring, and boil it until it becomes 
 brittle ; flavor it to taste with a little 
 lemon, vanilla, or other extract, as 
 preferred ; rub some butter on the 
 hands, and pull it about until it be- 
 comes white, then twist it, or cut it ' 
 into the shape required. 
 
 Cocoanut Candy. — Pare and grate 
 a cocoanut, or cut into small pieces, 
 for each half pound ; boil half pound 
 loaf sugar, and two tablespoonfuls of 
 water; when it comes to a boil, stir in 
 the cocoanut, keep stirring until it is 
 boiled brittle, then flavor it with lemon, 
 or any other essence required ; immedi- 
 ately pour it into a buttered dish, and 
 cut it any form desired. 
 
 Candy Drops. — May be made 
 
2G0 
 
 YOU ask! — I'll tell! 
 
 almost any flavor and color. Pound re- 
 fined sugar, and sift it through a fine 
 sieve, put it into an earthen vessel, 
 with a little water, and a little of the 
 flavoring extract required. (If too 
 liquid the syrup will be too thin, and 
 the drops will run together; if too 
 thick, it cannot be poured out easily.) 
 When well mixed into a stifl" paste, 
 put it into a small saucepan and set it 
 over the fire ; when it begins to bubble, 
 stir it a little, and take it from the fire, 
 and drop it in small lumps on sheets 
 of buttered tin ; after standing two 
 hours, place them inside the oven to 
 finish drying; as soon as hard and trans- 
 parent, take them away from the fire. 
 
 Note. — Strawberry, raspberry, orange, clove, 
 jessamine, or any otiier kind may be made by 
 adding those extrac-ts before taliing the saucepan 
 off the fire. The syrup may be colored before 
 taking it off the lire, as follows: — For red, use 
 carmine lakes or cochineal; for violet, use blue 
 and carmine lakes ; for orange, use yellow lakes 
 or saffron. 
 
 Peppermint Lozenges.— Ingredi- 
 ents. — 1 ounce picked gum tragacanth, 
 soaked six hours, with 2 ounces tepid 
 water, in a gallipot, and then prepared 
 by squeezing or wringing it through a 
 cloth, 1 J pounds fine icing sugar, and a 
 teaspoonful essence of peppermint. 
 
 Work the prepared gum with the 
 flattened fist, on a very clean dish, 
 until it becomes perfectly white and 
 elastic, then gradually work in the 
 sugar, adding the peppermint when 
 the paste has acquired a compact, 
 smooth, elastic substance : a few drops 
 of thick wet cobalt blue should be 
 added while working the mass, to give 
 it a brilliant whiteness. This paste is 
 now to be rolled out, with fine sugar 
 dredged over the slab, to the thickness 
 of two-penny pieces ; it may now be 
 cut out with a circular cutter the size 
 of a dime, and place them on a sugar- 
 powdered paper to dry ; when quite 
 dry, keep them in well-stoppered bot- 
 tles in a dry place. 
 
 Note. — Instead of using a circular cutter, they 
 may be cut in squares with a buttered knife. 
 
 Ginger Lozenges are made same 
 as Peppermint, except one ounce of 
 
 ground ginger to flavor, and a fei* 
 drops thick wet gamboge to color. 
 
 Hoarhound Lozenges. — Ingredi- 
 ents. — 1 ounce of gum dragon, soaked 
 in a \ of a pint of strong extract of hoar- 
 hound, and 1 J pounds of fine icing sugar. 
 Proceed the same aa for Peppermint 
 Lozenges. 
 
 Cinnamon Lozenges. — The same as 
 Peppermint, except a dessertspoonful 
 of essence of cinnamon for flavoring, 
 and a few drops of thick wet burnt 
 umber, with a pinch of carmine to color. 
 
 Clove Lozenges. — The same as Pep- 
 permint, except essence of cloves to 
 flavor and a few drops of wet burnt 
 umber to color. 
 
 Orange Lozenges. — Ingredients. 
 — 1 ounce prepared gum, IJ pounds fine 
 sugar, 2 ounces orange ; sugar the gum 
 to be soaked in 2 ounces of orange-flower 
 water. Proceed same as for Peppermint 
 Lozenges. 
 
 Cough Lozenges. — Ingredients. 
 — 1 ounce prepared gum soaked in 2 
 ounces of orange-flower water, 2 pounds 
 fine sugar, 50 drops of paregoric, 20 
 drops ipecacuanha, \\ ounces syrup of 
 squills. Work the gum on the slab with 
 one-third of the sugar, gradually work 
 in the syrup of squills, then the re- 
 mainder of the sugar, and the ipecac- 
 uanha. Finish this excellent lozenge 
 the same as directed for Peppermint. 
 
 Coltsfoot Lozenges. — Ingredients. 
 — 1 ounce gum dragon, soaked in 2 ounces 
 of orange-flower water, \\ pounds of fine 
 sugar, and i ounce of essence of Coltsfoot. 
 Proceed as for Peppermint Lozenges. 
 
 Cayenne and Catechu Lozenges. — 
 Ingredients. — 1 ounce gum dragon, 
 soaked in 2 ounces of water, 2 pounds 
 fine sugar, \ ounce essence Cayenne, and 
 \ ounce prepared catechu. Proceed as 
 for Peppermint Lozenges. 
 
 Brown's Bronchial Troches. — In- 
 gredients. — 4 ounces gum Arabic, 
 soaked in 4 ounces of water, 1 J pounds 
 fine sugar, 4 ounces pulverized cubebs, 1 
 ounce pulverized extract of conium, and 
 1 pound of pulverized extract of liquor- 
 ice. Proceed as for Peppermint Loz- 
 enges. Excellent for coughs and throat 
 affections. 
 
ICE CREAM. 
 
 261 
 
 Ice Cream. — Freezing with Ice, 
 — The use of ice in cooling depends 
 upon the fact of its requiring a vast 
 quantity of heat to convert it from a 
 solid into a liquid state, or in other 
 words, to melt it ; and the heat so re- 
 quired is obtained from those objects 
 with which it may be in contact. A 
 pound of ice requires nearly as much 
 heat to melt it as would be sufficient to 
 make a pound of cold water boiling hot: 
 hence its cooling power is extremely 
 great. But ice does not begin to melt 
 until the temperature is above the 
 freezing-point, and therefore it cannot 
 be employed in freezing liquids, etc., 
 but only in cooling them. If, however, 
 any substance is mixed with ice which 
 is capable of causing it to melt more 
 rapidly, and at a lower temperature, a 
 still more intense cooling effect is the 
 result ; such a substance is common 
 salt (though rock salt is invariably used 
 by professional manufacturers), and 
 the degree of cold produced by the 
 mixture of one part of salt with two 
 parts of snow or pounded ice, is greater 
 than thirty degrees below freezing. In 
 making ice cream and dessert ices, the 
 following articles are required : — 
 Pewter ice - pots with tightly-fitting 
 lids, furnished with handles ; wooden 
 ice-pails, to hold the rough ice and 
 salt, which should be stoutly made, 
 about the same depth as the ice-pots, 
 and nine or ten inches more in diam- 
 eter, — each should have a hole in the 
 side, fitted with a good cork, in order 
 that the water from the melted ice may 
 be drawn off as required. In addition, 
 a broad spatula, about four inches 
 long, rounded at the end, and furnished 
 with a long wooden handle, is neces- 
 sary to scrape the frozen cream from 
 the sides of the ice-pot, and for mixing 
 the whole smoothly together ; or a long 
 knife, having a straight blade, will an- 
 swer the purpose. When making ices, 
 place the mixture of cream and fruit 
 to be frozen in the ice-pot, cover it 
 with the lid, and put the pot in the 
 ice-pail, which proceed to fill up with 
 coarsely-pounded ice and salt, in the 
 proportion of about one part of salt to 
 
 three ni ice. Let the whole remain a 
 few minutes (if covered by a blanket, 
 so much the better), then whirl the pot 
 briskly by the handle for a few min- 
 utes, take off the lid, and with a 
 spatula, or knife, scrape the iced cream 
 from the sides, mixing the whole 
 smoothly. Put on the lid, and whirl 
 again, repeating all the operations 
 every few minutes until the whole of 
 the cream is well frozen. Great care 
 and considerable labor are required in 
 stirring, so that the whole cream may 
 be smoothly frozen, and not in hard 
 lumps. When finished, if it is required 
 to be kept any time, the melted ice 
 and salt should be allowed to escape, 
 by removing the cork, and the pail 
 filled up with fresh materials. It is 
 scarcely necessary to add, that if any 
 of the melted ice and salt is allowed 
 to mix with the cream, the latter is 
 spoiled. 
 
 Note. — Amatenr ice cream makers are ni)t gen- 
 eral I)' aware that the operation of '^beating" liy 
 which the quality of the cream is vastly iniprnvid, 
 and the quantity turned out nearly doubled ; as, fur 
 msXa.uce, five quarts of the mixed liquid cream will, 
 when '^beaten up" after freezing, turn out, by 
 measurement, from eight toten quarts of the luscioua 
 delicacy. 
 
 Freezing without Ice. — From 
 the difficulty of obtaining ice in places 
 distant from large towns, and in hot 
 countries, and from the impractica- 
 bility of keeping it any length of time, 
 or, in fact, of keeping small quantities 
 more than a few hours, its use is much 
 limited, and many have been the at- 
 tempts to obtain an efficient substitute. 
 For this purpose various salts have 
 been employed, which, when dissolved 
 in water, or in acids, absorb a suf- 
 ficient amount of heat to freeze sub- 
 stances with which they may be placed 
 in contact. 
 
 Many of the freezing mixtures which 
 are to be found described in books are 
 incorrectly so named, for although 
 they themselves are below the freezing 
 point, yet they are not sufficiently 
 powerful to freeze any quantity of 
 water, or other substances, when placed 
 in a vessel within them. 
 
 1 he following is the composition of 
 
262 
 
 YOU ask! — I'll tell! 
 
 the new freezing preparation, which 
 is now exported so largely to India, 
 and the composition of which has hith- 
 erto never been made public: Actual 
 quantities — one pound of muriate of 
 ammonia, or sal ammoniac, finely 
 powdered, is to he intimately mixed 
 with two pounds of nitrate of potash or 
 saltpetre, also in powder ; this mix- 
 ture we may call No. 1. No. 2 is 
 formed by crushing three pounds of 
 the best soda. In use, an equal bulk 
 of both No. 1 and No. 2 is to be taken, 
 stirred together, placed in the ice-pail 
 surrounding the ice-pot, and rather 
 less cold water poured on than will 
 dissolve the whole; if one quart of No. 
 1, and the same bulk of No. 2 are 
 taken, it will require about one quart 
 of water to dissolve them, and the 
 temperature will fall, if the materials 
 used are cool, to nearly thirty degrees 
 below freezing. Those who fail, may 
 trace their want of success to one or 
 other of the following points: — the 
 use of too small a quantity of the pre- 
 paration, — the employment of a few 
 ounces; whereas, in freezing ices, the 
 ice-pot must be entirely surrounded 
 with the freezing material : no one 
 would attempt to freeze with four 
 ounces of ice and salt. Again, too 
 large a quantity of water may be used 
 to dissolve the preparation, when all 
 the excess of water has to be cooled 
 down instead of the substance it is 
 wished to freeze. All the materials 
 used should be pure, and as cool as can 
 be obtained. The ice-pail in which 
 the mixture is made musst be of some 
 non-conducting material, as wood, 
 which \yill prevent the access of 
 warmth from the air; and the ice- 
 pot, in which the liquor to be frozen 
 is placed, should be of pewter, and 
 surrounded nearly to its top by the 
 freezing mixture. Bear in mind that 
 the making of ice cream, under any 
 circumstances, is an operation requir- 
 ing considerable dexterity and practice. 
 Strawberry Ice Cream. — Take 
 one pint of strawberries, one pint of 
 cream, nearly half a pound of pow- 
 dered white sugar, the juice of a 
 
 lemon ; mash the fruit torough a sieve, 
 and take out the seeds ; mix with the 
 other articles, and freeze. A little 
 new milk added makes the whole 
 freeze more quickly. 
 
 Raspberry Ice Cream. — The same 
 as strawberry. These ices are often 
 colored by cochineal, but the addition 
 is not advantageous to the flavor. 
 Strawberry or raspberry jam may be 
 used instead of the fresh fruit, or equal 
 quantities of jam and fruit employed. 
 Of course the quantity of sugar must 
 be proportionately diminished. 
 
 Chocolate Ice Cream. — Boil one 
 quart of milk, grate half pound best 
 chocolate, and stir into the milk; let it 
 boil until it becomes thick, then add 
 a quarter of a pound of fine sugar ; 
 when cool add one quart of cream, stir 
 well and pour into the freezer. 
 
 Cherry Ice Cream. — Pound half a 
 pound unstoned preserved cherries, put 
 them into a basin with a pint of cream, 
 the juice of a lemon, and a quarter of 
 a pint of syrup ; pass it through a sieve 
 and freeze it. • 
 
 Currant Ice Cream. — Put three 
 large spoonfuls of currant jelly in a 
 basin, with a quarter of a pint of syrup, 
 the juice of three lemons, add one 
 quart of cream and a little cochineal ; 
 mix it well together, pass it through a 
 sieve, then freeze it. 
 
 Lemon Ice Cream. — Mix the juice 
 of four lemons, the peel of one grated, 
 and half a pint of syrup, with one pint 
 of cream ; work it well together, pass it 
 through a sieve, then freeze it. 
 
 Pineapple Ice Cream. — Pound or 
 grate the inside of a pineapple, rub 
 one pound of this pulp through a 
 strainer, then put it in a stewpan with 
 three-quarters of a pound of fine sugar, 
 the yolks of three eggs, and one and a 
 half pints of cream ; mix well together, 
 then place it over the fire to thicken, 
 but do not let it boil, then pass it 
 through a sieve, and freeze it. 
 
 Coffee Ice Cream. — Mix one large 
 cupful of made coffee, quite strong, 
 with half a pound of fine sugar, 
 and the yolks of two eggs well beaten, 
 into a stewpan j place it over the fire to 
 
WINE-MAKING. 
 
 263 
 
 thicken, stir it well, but do not let it 
 boil ; pass it through a sieve, add one 
 quart of cream, and then freeze it. 
 
 Note. — Freeh fruits or jam, or the essence or ex- 
 tracts of those fruits, may be used to flavor ice 
 cream, but when fresh fruits are used it should 
 always be well mixed with the sugar or syrup be- 
 fnre adding the cream, and should be almost cold 
 before mixing, or it is liable to curdle. In all 
 cases where fine sugar is mentioned, finely pow- 
 dered loaf sugar of the best quality is intended, 
 and where syrup is mentioned, plain syrup is in- 
 tended, and is made as follows : — Plain Syrup. — 
 Take two and a half pounds of best loaf sugar, and 
 apiut of water; dissolve the sugar in the water by 
 heat, remove any scum that may arise, and strain 
 while hot. 
 
 Strawberry - Water Ice. — One 
 
 large pottle of scarlet strawberries, the 
 juice of a lemon, a pound of sugar, 
 or one pint of strong syrup, half a pint 
 of water. Mix, — first rubbing the 
 fruit through a sieve, — and freeze. 
 
 Raspberry-Water Ice, and Cur- 
 rant-Water Ice, are made in the same 
 manner as given above for Strawberry 
 Ice. 
 
 Lemon- Water Ice. — Lemon juice 
 and water, each half a pint; strong 
 syrup, one pint ; the rind of the lemons 
 should be rasped off, before squeezing, 
 with lump sugar, which is to be added 
 to the juice ; mix the whole ; strain 
 after standing an hour, and freeze. 
 Beat up with a little sugar the whites 
 of two or three eggs, and as the ice is 
 beginning to set, work this in with the 
 spatula, which will much improve the 
 consistency and taste. 
 
 Orange-Water Ice in the same 
 way. 
 
 Any kind of water ices may be made 
 of the juice of the fruit (such as cur- 
 rants, raspberry, strawberry, plum, 
 damson, gooseberry, etc.,) mixed raw 
 with fine sugar. 
 
 Wine-Making. — The whole art of 
 wine-making consists in the proper 
 management of the fermenting process ; 
 the same quantity of fruit, whether it 
 be rhubarb, currants, gooseberries, 
 grapes (unripe), leaves, tops and ten- 
 drils, water, and sugar, will produce 
 two different kinds of wine, by varying 
 the process of fermentation only — 
 that is, a dry wine like sherry, or a 
 brisk beverage like champagne; but 
 
 neither rhubarb, currants, nor goose- 
 berries will produce a wine with the 
 true champagne flavor ; it is to be ob- 
 tained only from the fruit of the grape, 
 ripe or unripe, its leaves, tops, and 
 tendrils. The recipe here given will 
 do for rhubarb, or any of the above- 
 mentioned fruits. 
 
 To Make Ten Gallons of Eng- 
 lish Champagne, Imperial Meas- 
 ure. — Take fifty pounds of rhubarb 
 and thirty-seven pounds of fine moist 
 sugar. Provide a tub that will hold 
 from fifteen to twenty gallons, taking 
 care that it has a hole for a tap near 
 the bottom. In this tub bruise the 
 rhubarb ; when done, add four gallons 
 of water ; let the whole be well stirred 
 together; cover the tub with a cloth 
 or blanket, and let the materials stand 
 for twenty-four hours ; then draw off" 
 the liquor through the tap ; add one or 
 two more gallons of water to the pulp, 
 let it be well stirred, and then allowed 
 to remain an hour or two to settle, 
 then draw off; mix the two liquors to- 
 gether, and in it dissolve the sugar. 
 Let the tub be made clean, and return 
 the liquor to it, cover it with a blanket, 
 and place it in a room the temperature 
 of which is not below 60° Fahr. ; here 
 it is to remain for twenty-four, forty- 
 eight, or more hours, until there is an 
 appearance of fermentation having be- 
 gun, when it should be drawn off" into 
 a ten-gallon cask, as fine as possible, 
 which cask must be filled up to the 
 bung-hole with water, if there is not 
 liquor enough ; let it lean to one side a 
 little, that it may discharge itself; if 
 there is any liquor left in the tub not 
 quite fine, pass it through flannel, and 
 fill up with that instead of water. As 
 the fermentation proceeds and the 
 liquor diminishes, it must be filled up 
 daily, to encourage the fermentation, 
 for ten or twelve days ; it then becomes 
 more moderate, when the bung should 
 be put in, and a gimlet hole made at 
 the side of it, fitted with a spile ; this 
 spile should be taken out every two or 
 three days, according to the state of 
 the fermentation, for eight or ten days, 
 to allow some of the carbonic acid ga* 
 
264 
 
 YOU ask! — i^LL tell! 
 
 to escape. When this state is passed, 
 the cask may be kept full by pouring a 
 little liquor in at the vent-hole once a 
 week or ten days, for three or four 
 weeks. This oj)eration is performed at 
 long intervals, of a month or more, till 
 the end of December, when on a fine 
 frosty day it should be drawn off from 
 the lees as fine as possible ; the turbid 
 part passed througli flannel. Make the 
 cask clean, return the liquor to it, with 
 one dram of isinglass (pure) dissolved 
 in a little water; stir the whole to- 
 gether, and put the bung in firmly. 
 Choose a clear dry day in March for 
 bottling. They should be champagne 
 bottles — common wine bottles are not 
 strong enough ; secure the corks in a 
 
 {)roper manner with wire, etc. The 
 iquor is generally made up to two or 
 three pints over the ten gallons, which 
 is bottled for the purpose of filling the 
 cask as it is wanted. For several 
 years past wine has been made with 
 ripe and unripe grapes, according to 
 the season, equally as good as any 
 foreign produce. It has always spirit 
 enough without the addition of brandy, 
 which Dr. Maculloch says, in his 
 treatise on wines, spoils all wines ; a 
 proper fermentation produces spirit 
 enough. The way to obtain a dry 
 wine from these materials is to keep 
 the cask constantly filled up to the 
 bung-hole, daily or every other day, 
 as long as any fermentation is percep- 
 tible by applying the ear near to the 
 hole ; the bung may then be put in 
 lightly for a time, before finally fixing 
 it ; it may be racked off on a fine day 
 in December, and fined with isinglass 
 as above directed, and bottled in 
 March. 
 
 Parsnip Wine. — Take fifteen 
 pounds of sliced parsnips, and boil 
 until quite soft in five gallons of 
 water ; squeeze the liquor well out of 
 them, run it through a sieve, and add 
 three pounds of coarse lump sugar to 
 every gallon of liquor. Boil the whole 
 for three-quarters of an hour. When 
 it i» nearly cold, add a little yeast on 
 toast. Let it reinain in a tub for ten 
 days, stirring it from the bottom every 
 
 day; then put it into a cask for a 
 year. As it works over, fill it up every 
 day. 
 
 Turnip Wine. — Take a large num- 
 ber of turnips, pare and slice them ; 
 then place in a cider-press, and obtain 
 all the juice you can. To every gal- 
 lon of juice add three pounds of lump 
 sugar and half a pint of brandy. Poui 
 into a cask, but do not bung until it 
 has done working ; then bung it close 
 for three months, and draw off into 
 another cask ; when it is fine, bottle, 
 and cork well. 
 
 Blackberry Wine. — Gather the 
 fruit when ripe, on a dry day. Put 
 into a vessel, with the head out, and a 
 tap fitted near the bottom ; pour on 
 boiling water to cover it. Mash the 
 berries with your hands, and let them 
 stand covered till the pulp rises to the 
 top and forms a crust, in three or four 
 days. Then draw ofi" the fluid into 
 another vessel, and to every gallon add 
 one pound of sugar; mix well, and 
 put it into a cask, to work for a week 
 or ten days, and throw off any remain- 
 ing lees, keeping the cask well filled, 
 particularly at the commencement. 
 When the working has ceased, bung it 
 down ; after six to twelve months it 
 may be bottled. 
 
 Another very excellent method, and 
 which will produce a wine equal in 
 value to Port : Take ripe blackberries 
 or dewberries, press the juice from 
 them ; let it stand thirty-six hours to 
 ferment, lightly covered ; skim ofl' 
 whatever rises to the top; then to 
 every gallon of the juice add one quart 
 of water and three pounds of sugar 
 (brown will do), let it stand in an open 
 vessel for twenty-four hours ; skim 
 and strain it, then barrel it ; let it 
 stand eight or nine months, when it 
 should be racked off" and bottled and 
 corked close — age improves it. 
 
 Blackberry Cordial. — To three 
 pounds of ripe blackberries add one 
 pound of white sugar ; let them stand 
 twelve hours, then press out the juice 
 and strain it ; add one-third of good 
 spirits ; to every quart add one tea- 
 spoonful of finely-powdered allspice. 
 
WINE-MAKING. 
 
 265 
 
 It is at once fit for use. Our native 
 grapes produce the best of wine, which, 
 is easily made. 
 
 Common Grape Wine. — Take any 
 quantity of sound, ripe grapes ; with a 
 common cider-press press out the juice, 
 put it into barrels, cover the bung 
 lightly ; after fermentation has ceased 
 cork it ; place it in a cellar or house. 
 In twelve months you will have good 
 wine, which improves by age; let it 
 stand on its lees. 
 
 Elderberry Wine. — Gather the 
 berries ripe and dry, pick them, bruise 
 them with your hands, and strain 
 them. Set the liquor by in glazed 
 earthen vessels for twelve hours, to 
 settle; put to every pint of juice a 
 pint and a half of water, and to every 
 gallon of this liquor three pounds of 
 good moist sugar ; set in a kettle over 
 the fire, and when it is ready to boil, 
 clariiy it with the whites of four or five 
 eggs ; let it boil one hour, and when 
 it is almost cold, work it with strong 
 ale yeast, and tun it, filling up the 
 vessel from time to time with the same 
 liquor, saved on purpose, as it sinks 
 by working. In a month's time, if 
 the vessel holds about eight gallons, it 
 will be fine and fit to bottle, and after 
 bottling, will be fit to drink in twelve 
 months 
 
 Raspberry Wine. — Bruise the 
 finest ripe raspberries with the back 
 of a spoon ; strain them through a 
 flannel bag into a stone jar ; allow one 
 pound of fine powdered loaf-sugar to 
 one quart of juice; stir these well 
 together, and cover the jar closely ; let 
 it stand three days, stirring the mix- 
 ture up every day ; then pour off the 
 clear liquid, and put two quarts of 
 sherry to each quart of juice, or liquid. 
 Bottle it off, and it will be fit for use 
 in a fortnight. By adding Cognac 
 brandy instead of sherry, the mixture 
 will be raspberry brandy. 
 
 Bed Currant Wine. — To eight 
 quarts of currants put one quart of 
 water, press and strain, and put three 
 pounds and three-quarters of sugar to 
 one gallon of juice. Let it set twenty- 
 four hours. Skim and fill the demi • 
 
 Johns. Do not boil it at all. It can be 
 used in a month. Wine made from 
 this recipe took the premium at 
 Lynchburg Fair. 
 
 Currant Wine. — Dissolve eight 
 pounds of honey in fifteen gallons of 
 boiling water, to which, when clarified, 
 add the juice of eight pounds of red 
 or white currants ; then ferment for 
 twenty-four hours ; to every two gal- 
 lons add two pounds of sugar, and 
 clarify with whites of eggs. 
 
 Ginger Wine. — Put three pounds 
 of sugar and the shell and white of 
 one egg into one gallon of spring 
 water, boil it one hour, removing the 
 scum that rises ; when the liquor is 
 cold, squeeze in the juice of one lemon 
 and one orange, then boil the peels of 
 one lemon and one orange, ifith two 
 ounces of ginger, in two pints of water, 
 for an hour ; when cold, put it al- 
 together in a barrel, leaving Jie bung 
 out, with a teaspoonful of yeast, a quar- 
 ter of an ounce of isinglass, and half 
 pound of raisins, (if required to fill 
 an eight-gallon barrel, use eight times 
 the amount of each ingredient,) stir it 
 well once a day, at the same time fill 
 up the barrel with some of the surplus ; 
 after nine days put the bung in th« 
 barrel ; in two months it will be ready 
 for use. 
 
 Madeira Wine. — Boil three quarts 
 of water, the rind of one lemon and 
 three oranges, and three pounds of 
 sugar, with the white and shell of one 
 egg, for one hour ; remove the scum 
 that rises on top ; when cold, add one 
 quart of new ale (from the brewery) 
 that has not done working, and the 
 juices of one lemon and one sweet and 
 two Seville oranges, one pound of 
 raisins cut in half, color with a little 
 burnt sugar. (The above is for one 
 gallon of wine; if eight gallons are re- 
 quired, take eight times the quantity 
 of each ingredient.) Put it into a 
 barrel and stir once a day, keeping it 
 full at the bung ; after nine days, add 
 a little brandy and a little isinglass 
 put the bung in the barrel, and at the 
 end of three months bottle it ; if kept 
 a year it will be excellent. 
 
2GG 
 
 YOU ask! — I'll tell! 
 
 Family Wine. — The following re- 
 cipe is given by Dr. Ure (no mean 
 authority). Take black, red, and 
 white currants, ripe cherries (black 
 hearts are the best), and raspberries, 
 of each an equal quantity. To four 
 pounds of the mixed fruit, well 
 bruised, put one gallon of clear soft 
 water, steep three days and nights, in 
 open vessels, frequently stirring it up, 
 then strain through a hair sieve ; press 
 the residuary pulp to dryness, and add 
 its juice to the former. In each gal- 
 lon of the mixed liquors, dissolve three 
 ))Ounds of good yellow muscovado 
 sugar ; let the solution stand other 
 three days and nights, frequently 
 skimming and stirring it up ; then 
 turn it into casks, which should re- 
 main full, and purging at the bung- 
 liole about two weelcs. Lastly, to 
 every nine gallons put one quart of 
 good Cognac brandy (but not the 
 drugged imitations made with grain 
 whiskey), and bung down. If it does 
 not soon become fine, a steeping of 
 isinglass may be stirred into the 
 liquid, in the proportion of half an 
 ounce to nine gallons. I have found the 
 addition of one ounce of cream of tar- 
 tar to each gallon of the fermentable 
 liquor im} roves the quality of the 
 nine, and make*' i resemble more 
 nearly the product of the grape. 
 
 Mock Champagne. — Time, to 
 work, three weeks ; to stand, six 
 months. 
 
 To every quart of grapes, 1 quart 
 of water ; to every gallon of juice, allow 
 8 pounds of loaf sugar, h an ounce 
 of isinglass to every 10 gallons of wine, 
 and a quart of brandy to every 5 gal- 
 !om. 
 
 Pick the grapes when full-grown 
 and just beginning to change color, 
 bruise them in a tub, pour in the 
 water, and let them stand for three 
 days, stirring once each day ; then 
 press the fruit through a cloth, let the 
 juice stand for three or four hours, 
 pour it carefully from any sediment, 
 and add to it the sugar. Barrel it, 
 and put the bung slightly in. At the 
 ♦»nd of three weeks, or when it has 
 
 done working, put in the isinglass, 
 previously dissolved in some of the 
 liquor. Stir it once a day for three 
 days, and at the last stirring add the 
 brandy. In three or four days, bung 
 it down close, and in six months it 
 should be bottled, and the corks tied 
 down, or wired. 
 
 Rhine Wine. — Take one gallon of 
 Delaware grapes, crush them, and add 
 one gallon of water. Let it stand 
 eight days, then draw it oli", and add 
 three pounds of sugar to each gallon 
 of wine, well stirring it in. Let it 
 stand twelve hours, then it may be 
 put in barrels or bottles. The longer 
 it is kept, the better it is, and soon 
 becomes equal to the imported wine. 
 
 Ginger Beer for Immediate Use. 
 
 — The following is a very good way to 
 make it: Take of ginger, bruised or 
 sliced, one and a half ounces ; cream 
 of tartar, one ounce ; loaf sugar, one 
 pound ; one lemon sliced ; put them 
 into a pan, and pour six quarts of boil- 
 ing water upon them. When nearly 
 cold, put in a little yeast, and stir it 
 for about a minute. Let it stand till 
 next day, then strain and bottle it. It 
 is fit to drink in three days, but will 
 not keep good longer than a fortnight. 
 The corks should be tied down, and 
 the bottles placed upright in a cool 
 place. 
 
 Ginger Beer. — White sugar, twenty 
 pounds ; lemon or lime-juice, eighteen 
 (fluid) ounces ; honey, one pound ; 
 bruised ginger, twenty -two ounces; 
 water, eighteen gallons. Boil the 
 ginger in three gallons of water for 
 half an hour, then add the sugar, the 
 juice, and the honey, with the remain- 
 der of the water, and strain through a 
 cloth. When cold, add the white of one 
 egg, and half an ounce (fluid) of es- 
 sence of lemon. After standing four 
 days, bottle. This yields a very supe- 
 rior beverage, and one which will keep 
 for many months. 
 
 Ginger Beer Powders. — Blue paper. 
 
 — Carbonate of soda, thirty grains; 
 powdered ginger, five grains ; ground 
 white sugar, one dram to one dram 
 and a half; essence of lemon, one 
 
WINE-MAKING. 
 
 267 
 
 drop. Add the essence to the sugar, 
 then the other ingredients. A quan- 
 tity should be mixed and divided, as 
 recommended for Seidlitz powders. 
 White paper. — Tartaric acid, thirty 
 grains. Directions. — Dissolve the con- 
 tents of the blue paper in water ; stir 
 in the contents of the white paper, 
 and drink during effervescence. Ginger- 
 beer powders do not meet with such 
 general acceptation as lemon and kali, 
 the powdered ginger rendering the 
 liquid slightly turbid. 
 
 LEMONADE. — Powdered sugar, 
 four pounds ; citric or tartaric acid, 
 one ounce ; essence of lemon, two 
 drams. Mix well. Two or three 
 teaspoonfuls make a very sweet and 
 agreeable glass of extemporaneous 
 lemonade. 
 
 Milk Lemonade. — Dissolve three- 
 quarters of a pound of loaf sugar in 
 one pint of boiling water, and mix 
 with them one gill of lemon-juice, and 
 one gill of sherry ; then add three gills 
 of cold milk. Stir the whole well to- 
 gether, and strain it. 
 
 Summer Champagne. — To four 
 parts of seltzer water add one of Mo- 
 selle wine (or hock), and put a tea- 
 spoonful of powdered sugar into a 
 wineglassful of this mixture. An 
 ebullition takes place, and you have 
 a sort of champagne which is more 
 wholesome in hot weather than the 
 genuine wine known by that name. 
 
 Lemon and Kali, or Sherbet.— 
 Large quantities of this wholesome and 
 refreshing preparation are manufac- 
 tured and consumed every summer. It 
 is sold in bottles, and also as a bever- 
 age, made by dissolving a large tea- 
 spoonful in a tumbler two-thirds filled 
 with water. Ground white sugar, half 
 a pound ; tartaric acid, carbonate of 
 soda, of each a quarter of a pound ; 
 _ essence of lemon, forty drops. All the 
 powders should be well dried. Add 
 the essence to the sugar, then the other 
 powders ; stir all together, and mix by 
 passing twice through a hair sieve. 
 Must be kept in tightly-corked bottles, 
 into which a damp spoon must not 
 be inserted. All the materials may be 
 
 obtained at a wholesale druggist's. The 
 sugar must be ground, as, if merely 
 powdered, the coarser parts remain un- 
 dissolved. 
 
 Soda Water Powders. — Cue pound 
 of carbonate of soda, and thirteen and a 
 half ounces of tartaric acid, supply the 
 materials for two hundred and fifty-six 
 powders of each sort. Put into blue pa- 
 pers thirty grains of carbonate of soda, 
 and into white papers twenty-five grains 
 of tartaric acid. Directions. — Dissolve 
 the contents of tlie blue paper in half 
 a tumbler of water, stir in the other 
 powder, and drink during eflferves- 
 cence. Soda powders furnish a saline 
 beverage which is very slightly laxa- 
 tive, and well calculated to allay the 
 thirst in hot weather. 
 
 Seidlitz Powders. — Seidlitz pow- 
 ders are usually put up in two papers. 
 The larger blue paper contains tartar- 
 ized soda (also called Rochelle salt) 
 two drams, and carbonate of soda two 
 scruples. In practice it will be found 
 more convenient to mix the two mate- 
 rials in larger quantity by passing 
 them twice through a sieve, and then 
 divide the mixture either by weight 
 or measure, than to make each powder 
 separately. One pound of tartarized 
 soda, and five ounces and a half of 
 carbonate of soda, will make sixty 
 powders. The smaller powder, usu- 
 ally put up in white paper, consists of 
 tartaric acid, half a dram. — Directions 
 for Use. — Dissolve the contents of 
 blue paper in half a tumbler of cold 
 water, stir in the other powder, and 
 drink during effervescence. 
 
 Wine Whey. — Time, five minutes. 
 
 J pint of milk, sugar to taste, 1 wine 
 glass of white wine. 
 
 Put half a pint of milk over the fire, 
 sweeten it to taste, and when boiling, 
 throw in a wineglass of sherry. As 
 soon as the curd forms, strain the 
 whey through muslin into a tumbler. 
 
 Egg Flip. — 3 eggs, a quarter of a 
 pound of good moist sugar, a pint and 
 a half of beer. 
 
 Beat three whole eggs with a quar- 
 ter of a pound of good moist sugar ; 
 make a pint and a half of beer very 
 
268 
 
 YOU ask! — i'll tell! 
 
 hot, but do not let it boil ; then mix it 
 graduivlly with the beaten eggs and 
 sugar, toss it to and fro from the 
 saucepan into a jug two or three 
 times, grate a little nutmeg on the top 
 and serve. A wineglassful of spirits 
 may be added if liked. 
 
 To Keep Cider Sweet. — In thirty 
 gallons of cider, put two quarts of 
 malt, or, instead of malt, put in two 
 pounds of raisins, and quarter of a 
 pound of mustard seeds. Instead of 
 driving the bung in, paste a piece of 
 brown paper over the hole. 
 
 Cider Wine. — To ten gallons of 
 good new cider, put twenty pounds of 
 sugar, two pounds of raisins, cut in half, 
 and five ounces of isinglass. Put it into 
 a ten-gallon cask, let it stand, filling 
 it up at the bung daily. After nine 
 days, put the bung in the barrel ; in 
 four months bottle it for use. It will 
 be so good, you will wish you had made 
 more of it. 
 
 Raspberry Vinegar.— Put a pound 
 of very fine ripe raspberries in a bowl, 
 bruise them well, and pour upon them a 
 quart of the best white wine vinegar ; 
 next day strain the liquor on a pound 
 of fresh ripe raspberries ; bruise them 
 also, and the following day do the 
 same, but do not squeeze the fruit, or it 
 will make it ferment; only drain the 
 liquor as dry as you can from it. 
 Finally, pass it through a canvas bag, 
 previously wet with the vinegar, to 
 prevent waste. Put the juice into a 
 Btone jar, with a pound of sugar, broken 
 into lumps, to every pint of juice ; stir, 
 and when melted, put the jar into a 
 pan of water ; let it simmer, and skim 
 It ; let it cool, then bottle it ; when 
 cold it will be fine and thick, like 
 strained honey, newly prepared. 
 
 Scotch Punch, or Whiskey Toddy 
 — [Tlie Duke of Athol's Recipe). — 
 Pour about a wineglassful of boiling 
 water into a half-pint tumbler, and 
 sweeten according to taste. Stir well 
 up, then put in a wineglassful of 
 whiskey, and add a wineglassful and a 
 half more boiling water. Be sure the 
 ivater is boiling. Never put lemon 
 into toddy. The two in combination, 
 
 in almost every instance, produce 
 acidity in the stomach. If possible, 
 store your whiskey in the wood, not in 
 bottles, as keeping it in the cask mel- 
 lows it, and dissipates the coarser par- 
 ticles. 
 
 Mulled Wine. — Ingredients. — 
 J pint of wine, J pint of water, 1 egg, 
 sugar, nutmeg. 
 
 Mix the wine and water together, 
 and let it boil ; beat the eggs in a pan, 
 pour them into the wine, then quickly 
 pour the whole from one vessel into 
 another five or six times ; add sugar 
 and nutmeg to taste. 
 
 Mulled Cider. — Ingredients. — 
 1 pint of cider, 2 eggs, sugar and nutmeg. 
 
 Boil the cider, have the eggs well 
 beaten, pour them into the cider, then 
 quickly pour the whole from one ves- 
 sel to another five or six times ; add 
 sugar and nutmeg to taste. 
 
 Economy of Tea. — A given quan- 
 tity of tea is similar to malt — only 
 imparting strength to a given quantity 
 of water, therefore any additional 
 quantity is waste. Two small tea- 
 spoonfuls of good black tea, and one 
 three parts full of green, is sufiicient to 
 make three teacupfuls agreeable, the 
 water being put in, in a boiling state, 
 at once ; a second addition of water 
 gives a vapid flavor to tea. 
 
 In Preparing Tea a good economist 
 will be careful to have the best water, 
 that is, the softest and least impreg- 
 nated with foreign mixture ; for if tea be 
 infused in hard and in soft water, the 
 latter will always yield the greatest 
 quantity of the tannin matter, and will 
 strike the deepest black with sulphate 
 of iron in solution. 
 
 Tea-Making. — Dr. Kitchiner re- 
 commends that all the water necessary 
 should be poured in at once, as the 
 second drawing is bad. When much 
 tea is wanted, it is better to have two 
 teapots instead of two drawings. 
 
 Another Method. — The water 
 should be fresh boiled (not exhausted 
 by long boiling). Scald the teapot and 
 empty it ; then put in as much water 
 as necessary for the first cups ; put the 
 tea on it as in brewing, and close the 
 
TEA AND COFFEE. 
 
 26d 
 
 lid as quickly as possible. Let it stand 
 three minutes and a half, or, if the 
 quantity be large, four minutes, then 
 fill the cups. This is greatly superior 
 to the ordinary method, the aroma 
 being preserved instead of escaping 
 with the steam, as it does when the 
 water is poured on the tea. 
 
 Substitute for Cream in Tea or 
 Coffee. — Beat the white of an egg to 
 a froth, put to it a very small lump of 
 butter, and mix well. Then stir it in 
 gradually, so that it may not curdle. 
 If perfectly mixed, it will be an excel- 
 lent substitute for cream. 
 
 A. French chemist asserts that if tea 
 be ground like coffee before hot water 
 is poured upon it, it will yield nearly 
 double the amount of its exhilarating 
 qualitJfes. 
 
 Another writer says : " If you put a 
 piece of lump sugar the size of a wal- 
 nut into a teapot, you will make the 
 tea infuse in half the time." Persons 
 who have tried this last experiment 
 say that the result is satistkctory. 
 
 In Making Coffee, observe that the 
 broader the bottom and the smaller 
 the top of the vessel, the better the 
 coffee will be. 
 
 Turkish Mode of Making Coffee. 
 — The Turkish way of making coffee 
 produces a very different result from 
 that to which we are accustomed. A 
 small conical saucepan, with a long 
 handle, and calculated to hold about 
 two tablespoonfuls of water, is the ves- 
 sel used. The fresh roasted berry is 
 pounded, not ground, and about a 
 dessertspoonful is put into the minute 
 boiler ; it is then nearly filled with 
 water, and thrust among the embers. 
 A few seconds sufiice to make it boil, 
 and the decoction, grounds and all, is 
 poured out into a small cup, which fits 
 into a brass socket, much like the cup 
 of an acorn, and holding the china cup 
 as that does the acorn itself. The 
 Turks seem to drink this decoction 
 boiling, and swallow the grounds with 
 the liquid. We allow it to remain a 
 minute, in order to leave the sediment 
 at the bottom. It is always taken 
 plain ; sugar or cream would be thought 
 
 to spoil it; and Europeans, after a 
 little practice (longer, however, than 
 we had), are said to prefer it to the 
 clear infusion drunk in France. In 
 every hut these coffee boilers may be 
 seen suspended, and the means for 
 pounding the roasted berry are always 
 ready at hand. 
 
 For a long time we used the coffee 
 ground as coarsely as it is usually sold 
 in the stores. Although procuring the 
 best berries possible, we did not uni- 
 formly succeed in obtaining at the 
 breakfast table a first rate beverage. 
 We consulted many wiseacres, some 
 of whom said that the water used 
 should be hotter, others that the coffee 
 should be first soaked in cold water, 
 etc., etc. By accident, one day we 
 happened to have the coffee reground 
 to the fineness of snuff. Herein lay 
 the mystery. We have never since 
 failed to obtain a strong full-flavored 
 beverage, and that too without using 
 so large a quantity of coffee. If not 
 convenient to grind it so fine, use it a» 
 sold at the stores, but let the quantity 
 required for breakfast be put in cold 
 water overnight, in the morning just 
 boil a minute, and you will have a 
 much better cup of coffee than usual. 
 (Try this once.) 
 
 In Sweden, they make excellent 
 coffee. On inquiring at the little hotel 
 how they made it, the following method 
 was given : Take any kind of coffee- 
 pot or urn, and suspend a bag of felt or 
 very heavy flannel, so long that it 
 reaches the bottom, bound on a wire 
 just fitting the top; put in the fresh, 
 ground pure coffee, and pour on freshly- 
 boiled water. The fluid filters through 
 the bag and may be used at once; 
 needs no settling and retains all the 
 aroma. The advantage of this ovei 
 the ordinary filter is its economy, as 
 the coffee stands and soaks out the 
 strength, instead of merely letting the 
 water pass through it. 
 
 Beet-Root Coffee. — A very good 
 coffee can be made of beet-root in the 
 following manner : Cut dry beet-root 
 into very small pieces, then gradually 
 heat it in a close pan over the fire foi 
 
ro 
 
 YOU ask! — I'll tell! 
 
 about fifteen minutes. Now introduce 
 a little sweet fresh butter, and bring it 
 up to the roasting heat. The butter 
 prevents the evaporation of the sweet- 
 ness and aroma of the beet-root, and 
 when fully roasted it is taken out, 
 ground, and used like coffee. A bev- 
 erage nuide of it is cheap, and as good 
 for the human system as coffee or 
 chicory. 
 
 Chicory. — This is the dried and 
 roasted root of a plant allied to the 
 dandelion, and it is found by almost 
 unanimous testimony to be an agree- 
 able flavorer of coffee. It is " diuretic 
 and aperient" — qualities in its favor, 
 for it is the prevailing defect of our 
 food that it is too astringent and heat- 
 ing, and the fact that chicory finds 
 such general approbation we believe 
 rests in these qualities. We know a 
 respectable grocer who, from conscien- 
 tious motives, ceased to mix chicory 
 with coffee; the immediate effect was 
 the falling off of his coffee trade, his 
 customers declaring that his coffee was 
 not so good as previously ; and he was 
 compelled again to mix chicory with 
 it, to meet their taste. Chicory is found 
 to be " adulterated " with carrots, 
 parsnips, and mangold-wurzel. But 
 as these roots are all of them highly 
 uutritious and agreeable, instead of 
 detracting from the claims of chicory, 
 the facts stated rather elevate " chi- 
 cory" in our estimation, and point to 
 the probability that the roots mentioned 
 possess qualities hitherto imperfectly as- 
 certained, and worthy of further exami- 
 nation and development. Our remarks 
 are not merely of conjecture, they 
 are founded upon observation and 
 analysis. 
 
 To Clear Coffee. — When the coffee 
 has boiled sulHciently remove it from 
 the fire, and immediately dash in hplf 
 a teacupful of quite cold water; lei it 
 stand a minute, then pour out, and 
 you will have clear coffee. This plan 
 may be too simple for some, and they 
 may prefer to throw an egg-shell in 
 the coffee to settle it. (We propose to 
 remove the mystery from this.) It is 
 not the shell of the egg that clears the 
 
 liquid, but the albumen in the shap« 
 of the white of the egg adhering to 
 the shell, so that a little of the white 
 of an egg poured into the coffee will 
 clear it just as well as the egg-shells. 
 
 When eggs are scarce, it is extrava- 
 gant to use a whole one for clearing 
 coffee at one time. Take an egg, make 
 a hole in the end, and let a teaspoon- 
 ful run out, then put a bit of paper 
 over the hole in the egg and it will 
 not dry up, but will clear coffee a 
 number of times, and a little is just as 
 good as a whole one. 
 
 CHOCOLATE. — Boil one table- 
 spoonful of scraped chocolate in one 
 quart of water for twenty minutes, 
 then add a pint of new milk, and 
 sugar to taste; boil it up for a minute, 
 remove it from the fire, and let it set- 
 tle, and it is ready for use. 
 
 COCOA may be made the same as 
 chocolate. 
 
 Coffee Milk. — (For the Sick- 
 room.) — Boil a dessertspoonful cf 
 ground coffee, in nearly a pint of milk, 
 a quarter of an hour, then put into it 
 a shaving or two of isinglass, and clear 
 it ; let it boil a few minutes, and set it 
 by the side of the fire to clarify. This 
 is a very fine breakfast ; but it should 
 be sweetened with sugar of a good 
 quality. 
 
 Iceland Moss Chocolate. — (For 
 THE Sick-room.) — Iceland moss has 
 been in the highest repute on the Con- 
 tinent as a most efiicacious remedy in 
 incipient pulmonary complaints : com- 
 bined with chocolate, it will be found 
 a nutritious article of diet, and may 
 be taken as a morning and evening 
 beverage. Directions. — Mix a tea- 
 spoonful of the chocolate with a tea- 
 spoonful of boiling water or milk, 
 stirring it constantly until it is com- 
 pletely dissolved. 
 
 Alum Whey. — A pint of cow's 
 milk boiled with two drams of alum, 
 until a curd is formed. Then strain 
 off the liquor, and add spirit of nut- 
 meg, two ounces, syrup of cloves, an 
 ounce. It is used in diabetes, and in 
 uterine fluxes, etc. 
 
 Barley Water. — Pearl barley, two 
 
BREAD-MAKING. 
 
 271 
 
 f>unces; wash till freed from dust in 
 cold water. Boil in a quart of water 
 a few minutes, strain off the liquor, 
 and throw it away. Then boil the 
 barley in four pints and a half of wa- 
 ter, until it is reduced one half 
 
 Agfreeable Effervescent Drink for 
 Heart-Burn, etc. — Orange-juice (of 
 one orange), water, and lump sugar to 
 flavor, and in proportion to acidity of 
 orange, bicarbonate of soda, about half 
 a teaspoon ful. Mix orange-juice, wa- 
 ter, and sugar together in a tumbler, 
 then put in the soda, stir, and the 
 effervescence ensues. 
 
 Apple Water. — A tart apple well 
 baked and mashed ; on which pour a 
 pint of boiling water. Beat up, cool, 
 and strain. Add sugar, if desired. 
 Cooling drink for sick persons. 
 
 Tincture of Lemon-Peel . — A very 
 easy and economical way of obtaining 
 and preserving the flavor of lemon- 
 peel, is to fill a wide-mouthed pint 
 bottle half full of brandy, or proof- 
 spirit ; and when you use a lemon, 
 pare the riud off very thin, and put it 
 into the brandy, etc. ; in a fortnight it 
 will impregnate the spirit with the 
 flavor very strongly. 
 
 Camomile Tea. — One ounce of the 
 flowers to a quart of water boiling. 
 Simmer for fifteen minutes and strain. 
 Emetic when taken warm ; tonic when 
 cold. Dose, from a wineglassful to a 
 breakfast-cup. 
 
 Yeast. — Bcil, say on Monday morn- 
 ing, two ounces of the best hops in 
 four quarts of water for half an hour ; 
 strain it, and let the liquor cool to new- 
 milk warmth ; then put iu a small hand- 
 ful of salt and half a pound of sugar ; 
 beat up one pound of the best flour 
 with some of the liquor, and then mix 
 well all together. On Wednesday add 
 three pounds of potatoes, boiled, and 
 then mashed, to stand till Thursday; 
 then strain it and put it into bottles, 
 and it is ready for use. It must be 
 ttirred frequently tvhile it is making, and 
 kept near the fire. Before using, shake 
 the bottle up well. It will keep in a 
 cool place for two months, and is best 
 at the latter part of the time. The 
 
 beauty of this yeast is that it ferments 
 spontaneously, not requiring the aid of 
 other yeast; and if care be taken to 
 let it ferment well in the earthen bowl 
 in which it is made, you may cork it 
 up tight when bottled. The quantity 
 above given will fill four seltzer-water 
 bottles. 
 
 Domestic Yeast. — Ladies who are 
 in the habit (and a most laudable and 
 comfortable habit it is) of making 
 domestic bread cake, etc., are informed 
 that they can easily manufacture their 
 own yeast by attending to the follow- 
 ing directions : — Boil one pound of 
 good flour, a quarter of a pound of 
 brown sugar, and a little salt, in two 
 gallons of water, for one hour. When 
 milk- warm, bottle it, and cork it 
 close. It will be fit for use in twenty- 
 four hours. One pint of this yeast 
 will make eighteen pounds of bread. 
 
 Potato Yeast, that will Keep in 
 the Hottest Weather. — Grate seven 
 medium-size potatoes into ;i ^eacup- 
 ful of brown sugar, then boil a liand- 
 ful of hops, and two large tablespoon- 
 fuls of salt, in two quarts of water. 
 Strain out the hops, and pour the 
 liquor over the potatoes and sugar, 
 then put all back into the pot, and 
 boil for fifteen minutes. 
 
 What is Saleratus ? — Wood is 
 burnt to ashes, these are lixivated, and 
 lye is the result. Lye is evaporated 
 by boiling, black salt is the residuum. 
 The salt undergoes purification by fire, 
 and the potash of commerce is obtained. 
 By another process we change potash 
 into pearlash. Now put these in 
 sacks and place them over a distillery 
 mash - tub, where the fermentation 
 evolves carbonic acid gas, and the 
 pearlash absorbs it and is rendered 
 solid ; the product being heavier, 
 whiter, and drier than the pearlash. 
 It is now saleratus. How much such 
 salts of lye and carbonic acid gas one 
 cau' bear and remain healthy, is a 
 question for a saleratus eater. 
 
 Hot Biscuit. — There are some 
 families that must, and will, have warm 
 biscuit every morning and evening ; 
 all that is necessary is to keep a jar of 
 
272 
 
 YOU ask! — I'll tellI 
 
 " bread sponge,'" made as thick as 
 stifl' batter ; a quart of" this and one tea- 
 spooni'ulof baking soda stirred stiff with 
 flour so as to be moulded, makes excel- 
 lent biscuit for breakfast or tea. To re- 
 new the sponge every day, take one 
 cupful of nop water or hop tea, three 
 cupfuls of flour, three cuptuls of boil- 
 ing water, one teaspoonful of salt, two 
 teaspoon fuls of sugar, and three tea- 
 spoonfuls of butter or lard, and after 
 stirring all together pour into the jar 
 to replenish it. The jar should hold 
 at least twice or three times the quan- 
 tity that is daily used out of it. 
 
 Home-made Bread. — To seven 
 pounds of flour, add two dessertspoon- 
 fuls of salt, and mix them well ; mix 
 four tablespoonfuls of good fresh yeast 
 with one pint of warm, but not hot 
 water; make a hole with your hand 
 in the middle of the flour, but not 
 quite touching the bottom of the pan ; 
 pour the water and yeast into this 
 hole, and stir it with a spoon tiU you 
 have made a thin batter ; sprinkle this 
 over with flour, cover the pan over 
 with a dry cloth, and let it stand in a 
 warm room for an hour ; not near the 
 lire, except in cold weather, and then 
 not too close ; then add a pint of 
 water a little warm, and knead the 
 whole well together, till the dough 
 comes clean through the hand (some 
 flour will require a little more water ; 
 but in this, experience must be your 
 guide), let it stand again for about a 
 quarter of an hour, and then bake at 
 pleasure. 
 
 Indian Corn Flour and "Wheaten 
 Bread. — The peculiarity of this bread 
 consists in its being composed in part 
 of Indian corn flour, which is richer 
 in gluten and fatty matter than the 
 flour of wheat, to which circumstance 
 it owes its highly nutritive char- 
 acter: 
 
 Take seven pounds of Indian corn 
 flour, pour upon it four quarts of boil- 
 ing water, stirring it all the time ; let 
 it stand till about new - milk warm, 
 then mix it with fourteen pounds of 
 fine wheaten flour, to which a quarter 
 of a pound of salt has been previously 
 
 added. Make a depression on the 
 surface of this mixture, and pour into 
 it two quarts of yeast, which should be 
 thickened to the consistence of cream 
 with some of the flour ; let it stand all 
 night. On the following morning the 
 whole should be well kneaded, and 
 allowed to stand for three hours ; then 
 divide it into loaves, which are better 
 baked in tins, in which they should 
 stand for half an hour, then bake. 
 Thirty-two pounds of wholesome, nu- 
 tritive, and very agreeable bread will 
 be the result. It is of importance that 
 the flour of Indian corn should be 
 procured, as Indian corn meal is that 
 which is commonly met with at the 
 shops, and the coarseness of the husk 
 in the meal might to some persons be 
 prejudicial, 
 
 Unfermented Bread. — Three 
 pounds wheat meal, half an ounce, 
 avoirdupois, muriatic acid, half an 
 ounce, avoirdupois, carbonate soda, 
 water enough to make it of a proper 
 consistence. For white flour, four 
 pounds of flour, half an ounce, avoir- 
 dupois, muriatic acid, half an ounce, 
 avoirdupois, carbonate soda, water, 
 about a quart. The way of making is 
 as follows : — First mix the soda and 
 flour well together by rubbing in a 
 pan ; then pour the acid into the water, 
 and mix well by stirring. Mix all to- 
 gether to the required consistence, and 
 bake in a hot oven immediately. The 
 gain from this method of baking is 
 as follows: — Four pounds of wheat 
 meal made seven pounds nine ounces 
 of excellent light bread ; and four 
 pounds of seconds flour made six 
 pounds of excellent light bread. It 
 keeps moist longer than bread made 
 with yeast, and is far more sweet and 
 digestible. This is especially recom- 
 mended to persons who suffer from 
 indigestion, who will find the brown 
 bread invaluable, 
 
 A great increase on Home-made 
 Bread, even equal to one-fifth, may be 
 produced by using bran water for 
 kneading the dough. The proportion 
 is three pounds of bran for every 
 twenty-eight pounds of flour, to be 
 
BREAD-MAKINQ. 
 
 273 
 
 boiled for an hour, and then strained 
 through a hair sieve. 
 
 There are two advantages in making 
 bread with bran water instead of plain 
 water ; the one being that there is con- 
 siderable nourishment ia bran, which 
 is thus extracted and added to the 
 bread; the other, that flour imbibes 
 much more of bran water than it does 
 of plain water ; so much more, as to 
 give in the bread produced almost a 
 Hfth in weight more than the quantity 
 of flour made up with plain water 
 would have done. These are impor- 
 tant considerations to the poor. Fifty- 
 six pounds of flour, made with plain 
 water, would produce sixty-nine and a 
 half pounds of bread ; made with bran 
 water, it will produce eighty-three and 
 a half pounds. 
 
 Use of Lime - water in making 
 Bread. — It has lately been found that 
 water saturated with lime produces in 
 bread the same whiteness, softness, 
 and capacity of retaining moisture, as 
 results from the use of alum ; while 
 the former removes all acidity from 
 the dough, and supplies an ingredient 
 needed in the structure of the bones, but 
 which is deficient in the cerealia. The 
 best proportion to use is, five pounds 
 of watei saturated with lime to every 
 nineteer p)unds of flouz. No change 
 is required in the process of baking. 
 The lime most eflectually coagulates 
 the gluten, and the bread weighs well ; 
 bakers must therefore approve of its 
 introduction, which is not injurious to 
 the system, like alum, etc. A large 
 quantity of this kind of bread is now 
 made in Munich, and is highly 
 esteemed. 
 
 Tea Cakes or Loaves. — Time, half 
 or three-quarters of an hour. 
 
 1 egg, 2 ounces of butter, ^ a pound of 
 flour, 2 or 3 knobs of sugar. 
 
 Rub the butter into the flour, add 
 the sugar pounded, and mix it with 
 one beaten egg. 
 
 It will make two small loaves for tea 
 or breakfast. 
 
 Breakfast or Tea Bolls. — Time, 
 fifteen to twenty minutes. 
 
 1 pound of flour, a ^ of a pound of 
 
 18 
 
 butter, 1 tablespoonful of good yeast, 1 
 egg, a little warm milk. 
 
 Rub the butter into the flour, then 
 add the yeast, breaking in one egg, 
 both yolk and white. Mix it with a 
 little warm milk poured into the mid- 
 dle of the flour ; stir all well together, 
 and set it by the fire to rise, then make 
 it into light dough, and again set it by 
 the fire. Make up the rolls, lay them 
 on a tin, and set them in front of the 
 fire for ten minutes before you put 
 them into the oven, brushing them 
 over with egg. This paste may be 
 used for fancy bread. 
 
 Breakfast or Tea Cakes Hot. — 
 Time, half an hour. 
 
 6 handfuls of flour, J a pint of milk, a 
 small piece of butter, 2 ounces of German 
 yeast, 1 egg. 
 
 Put the flour in a basin, with half a 
 pint of milk, and a small piece of but- 
 ter ; warm the milk — in the winter 
 increase its temperature. Mix two 
 ounces of German yeast in a little 
 cold water; add it to the milk and 
 butter. Make a hole in the flour, and 
 pour the mixed milk and yeast into it, 
 stirring it round until it is a thick 
 batter ; add to it one beaten egg ; cover 
 it over, and set it before the fire, 
 keeping it warm. When it has risen 
 a little, mix it into a dough, knead it 
 well, put it again before the fire, and, 
 when it has risen a great deal, form 
 your rolls. They will take nearly half 
 an hour to bake, or according to the size 
 you make them. Rub them once 
 while hot with a paste-brush dipped in 
 milk. 
 
 Graham, or Dyspepsia Bread. — 
 Persons often fail to make this bread 
 good because the so-called Graham, or 
 unbolted flour, is made from inferior 
 wheat. We avoid this by using the 
 best flour, and mixing the bran with 
 it ourselves ; that is, we buy our flour 
 and our bran separately, and mix it 
 ourselves. In this way we get our 
 Graham bread good and cheap. Wet 
 up the flour with lukewarm water, salt 
 and yeast in the proportion as for 
 wheat bread. Knead in suflicient flour 
 to make it stiff": add a very little best 
 
274 
 
 YOU ask! — I'l.L tell! 
 
 molasses. Let it rise, then bake. It 
 will take about two hours. 
 
 French Bread and Rolls.— Take a 
 pint and a half of milk; make it quite 
 warm ; half a pint of small-beer yeast ; 
 add sufficient flour to make it as thick 
 as batter. Put it into a pan, cover it 
 over, and keep it warm. When it has 
 risen as high as it will, add a quarter 
 of a pint of warm water, and half an 
 ounce of salt. Mix them well together, 
 rub into a little flour two ounces of 
 butter ; then make your dough, not 
 quite so stiff as for your bread. Let it 
 stand for three-quarters of an hour, 
 and it will be ready to make into rolls, 
 etc. Let them stand till they have 
 risen, and bake them in a quick oven. 
 
 Wholesome Bread. — This bread 
 contains no other ingredients than 
 simple wheat meal and water, and is 
 used as a standard article of diet at a 
 number of the leading hygienic insti- 
 tutions in this country, as well as in 
 very many private families. 
 
 It is made as follows : — Stir together 
 wheat meal and cold water (nothing 
 else, not even salt) to the consistency 
 
 of a thick batter. Bake in small cir- 
 cular pans, from three to three and 
 a half inches in diameter (ordinary 
 tin "patty pans" do very well), in a 
 quick, hot oven. It is quite essential 
 that it is baked in this sized cake, as it 
 is upon this that the raising depends. 
 A better pan for the purpose may be 
 had at most any of the house-furnish- 
 ing stores, being a number of circular 
 iron pans, cast together in one large 
 form. If this is used, it is best to 
 heat it before filling with the batter. 
 
 Rye Bread. — 1 quart rye flour, 1 
 quart flour, 2 teaspoons salt, t of a cup 
 molasses, 1 quart milk and water, half 
 and half, 1 yeast cake in a cup of water, 
 
 Boston Brown Bread. — J cup fiour, 
 1 cup Indian meal, 2 cups rye, f cup 
 molasses, 2 teaspoons cream of tartar, I 
 teaspoon soda ; mix soft with cold water 
 or milk ; tablespoon of salt. 
 
 Put in a deep tin, and bake slowly 
 three or four hours ; or, what is better, 
 put it in an earthen pan, and stand in 
 a slow oven all night. 
 
 Note. — Cooked in a steamer for three hours, it It 
 4 good pudding. 
 
MAKING HOME COMFORTABLE. 
 
 Selecting and Furnishing a House— Ways to Lessen the Perplexi- 
 ties OF Every-day Domestic Life. 
 
 Taking a House. — Before taking 
 a house, be careful to calculate that 
 the rent is not too high in proportion 
 to your means ; for remember that the 
 rent is a claim that must be paid with 
 but little delay. 
 
 Having determined the 
 Amount of Rent which you can 
 afford to pay, be careful to select the 
 best house which can be obtained for 
 that sum. And in making that selec- 
 tion, let the following matters be care- 
 fully considered : 
 
 First — Carefully regarp the 
 Healthfulness of the Situation. 
 Avoid the neighborhood of grave- 
 yards, and of factories giving forth 
 unhealthy vapors. Avoid low and 
 damp districts, the course of canals, 
 and localities of reservoirs of water, 
 gas-works, etc. Make inquiries as to 
 the drainage of the neighborhood, and 
 inspect the drainage and water sup- 
 ply of the premises. A house stand- 
 ing on an incline is likely to be better 
 drained than one standing upon the 
 summit of a hill, or on a level below a 
 hill. Endeavor to obtain a position 
 where the direct sunlight falls upon 
 the house, for this is absolutely essen- 
 tial to health ; and give preference to 
 a house the opetiings of which are 
 sheltered from the north and east winds. 
 
 Second — Consider the Dis- 
 tance OF the House from your 
 place of occupation ; and also its rela- 
 tion to provision markets, and shopw 
 in the neighborhood. 
 
 Having considered these Mate- 
 rial AND Leading Features, ex- 
 amine the house in detail, carefully 
 
 looking into its state of repair ; notice 
 the windows that are broken ; whe- 
 ther the chimneys smoke; whether 
 they have been recently swept; 
 whether the paper on the walls is 
 damaged, especially in the lower 
 parts, and the corners, by the skirt- 
 ings ; whether the locks, bolts, handles 
 of doors, and window-fastenings are 
 in proper condition ; make a list of 
 the fixtures ; ascertain whether al/ 
 rent and taxes have been paid by the 
 previous tenant, and whether the per- 
 son from whom you take the house is 
 the original landlord, or his agent or 
 tenant. And do not commit yourself 
 by the signing of any agreement until 
 you are satisfied upon all these points, 
 and see that all has been done which the 
 landlord had undertaken. 
 
 If you are about to Furnish a 
 House, do not spend all your money, 
 be it much or little. Do not let the 
 beauty of this thing, and the cheap- 
 ness of that, tempt you to buy un- 
 necessary articles. Dr. Franklin's 
 laaxim was a wise one — " Nothing is 
 cheap that we do not want." Buy 
 merely enough to get along with at 
 first. It is only by experience that 
 you can tell what will be the wants of 
 your family. If you spend all vour 
 money, you will find you have "pur- 
 chased many things you do not want, 
 and have no means left to get many 
 things which you do want. If you 
 have enough, and more than enough, 
 to get everything suitable to your sit- 
 uation, do not think you must spend 
 it all, merely because you happen to 
 have it. Begin humbly. As riches 
 275 
 
276 
 
 YOU ask! — t'i.l tell! 
 
 increase, it is easy and pleasant to 
 increase in comforts ; but it is always 
 painful and inconvenient to decrease. 
 After all, tiiese things are viewed in 
 their proper light by the truly judi- 
 cious and respectable. Neatness, 
 tastefulness, and good sense may be 
 shown in the management of a small 
 household, and the arrangement of a 
 little furniture, as well as upon a 
 larger scale; and these qualities are 
 always praised, and always treated 
 with respect and attention. The con- 
 sideration which many purchase by 
 living beyond their income, and, of 
 course, living upon others, is not worth 
 t!ie trouble it costs. The glare there 
 is about this false and wicked parade 
 is deceptive ; it does not, in fact, pro- 
 cure a man valuable friends, or exten- 
 sive influence. 
 
 How to Beautify your Rooms. — 
 The first condition of success in fur- 
 nishing either a large or a small room 
 is that there must be no overcrowd- 
 ing. — This is absolute. When out- 
 line is lost, beauty, as a matter of fact, 
 is lost also. We must all know many 
 drawing-rooms in which, perhaps, the 
 worth and beauty of each individual 
 thing is indisputable, on entering 
 which the first thing that strikes one 
 is a sense of incongruity. — What 
 might have been an art collection is 
 degraded to the level of an old curi- 
 osity shop. Most women are born 
 with a love of beauty. But generally, 
 unless this love is cultivated and 
 trained, it runs to waste, and fritters 
 itself away upon small things. Wo- 
 men go into a shop and hover a coun- 
 ter for an hour, engrossed in the pur- 
 chase of fifty minute things, each one 
 of which is pretty enough in itself if 
 taken up in the hand and inspected ; 
 but not one of which can be clearly 
 defined at a distance of two yards, and 
 not one of which repays the trouble 
 of the minute inspection. These are 
 packed away in shiny cabinets that 
 are blazing with ormolu scroll-work, 
 on spindle-legged what-nots that seem 
 to be designed for no other earthly 
 purpose than to be knocked down at 
 
 brief intervals, and on mantlepiecesf 
 that confuse one's brain during the 
 long periods when the need of being 
 near the fire forces one to face them. 
 It is a better and higher system of 
 economy to buy two or three good 
 bronzes or marbles, on which the eye 
 can always rest with pleasure, than to 
 spend ten times that sum on a hetero- 
 geneous mass of the parti- colored rub- 
 bish which may accumulate, " In or- 
 der," they call it, " to take off the 
 naked look of their room." Better the 
 naked look ten thousand times than 
 the false decorations. 
 
 CARPETS. — In buying carpets, as 
 in everything else, those of the best 
 quality are cheapest in the end. As 
 it is extremely desirable that they 
 should look as clean as possible, avoid 
 buying carpet that has any white in it. 
 Even a very small portion of white ia 
 t'irspersed through the pattern will in 
 a short time give a dirty appearaaca 
 to the whole ; and certainly no carpet 
 can be worse for use than one with a 
 white ground. 
 
 A Carpet in which all the 
 Colors are Light never has a clean, 
 bright effect, from the want of dark 
 tints to contrast and set off the light 
 ones. 
 
 For a Similar Reason, carpets 
 whose colors are all of what artists 
 call middle tint (neither dark nor 
 ■ight), cannot fail to look dull and 
 dingy, even when quite new. 
 
 The Caprices of Fashion at 
 times bring these ill-colored carpets 
 into vogue ; but, in apartments where 
 elegance is desirable, they always have 
 a bad effect. 
 
 For a Carpet to be really 
 BEAUTIFUL, and in good taste, there 
 should be, as in a picture, a judicious 
 disposal of light and shadow, with a 
 gradation of very bright and of very 
 dark tints ; some almost white, and 
 others almost or quite black. 
 
 The most truly chaste, rich, and 
 elegant carpets are those where the 
 
 Kattern is formed by one color only, 
 ut arranged in every variety of shade. 
 For instance, we have seen a Brussels 
 
CARPETS AND RUGS. 
 
 277 
 
 carpet entirely red ; the pattern formed 
 by shades or tints varying from the 
 deepest crimson (almost a black), to 
 the palest pink (almost a white). Also 
 one of green only, shaded from the 
 darkest bottle-green, in some parts of 
 the figure, to the lightest pea-green in 
 others. Another, in which there was 
 no color but brown, in all its various 
 gradations, some of the shades being 
 nearly black, others of a light buif. 
 All these carpets had much the look 
 of rich cut velvet. 
 
 The Curtains, Sofas, etc., must 
 be of corresponding colors, that the 
 effect of the whole may be noble and 
 elegant. 
 
 Carpets of many gaudy colors are 
 much less in demand than formerly. 
 Two colors only, with the dark and 
 light shades of each, will make a very 
 handsome carpet. 
 
 A very Light Blue Ground, 
 ■with the figure of shaded crimson or 
 purple, looks extremely well; so does 
 a salmon color or buff ground, with a 
 deep green figure ; or a light yellow 
 ground, with a shaded blue figure. 
 
 If you cannot obtain a Hearth- 
 rug that exactly corresponds with the 
 carpet, get one entirely different; for a 
 decided contrast looks better than a 
 bad match. 
 
 We have seen very handsome 
 Hearth-rugs with a rich, black vel- 
 vet-looking ground, and the figure of 
 shaded blue, or of various tints of 
 yellow and orange. 
 
 No Carpet decidedly light colored 
 throughout looks effective on the floor, 
 or continues long clean. 
 
 In Choosing Paper for a Room, 
 avoid that which has a variety of 
 colors, or a large showy figure, as no 
 furniture can appear to advantage 
 with such. Large figured papering 
 makes a small room look smaller. 
 
 The best Covering for a Kitchen 
 Floor is a thick unfigured oil-cloth, 
 of one color. 
 
 Hints for Home Comfort. — Eat 
 slowly and you will not over-eat. 
 
 Keeping the feet warm will prevent 
 headaches. 
 
 Late at breakfast — hurried for din- 
 ner — cross at tea. 
 
 A short needle makes the most ex- 
 pedition in plain sewing. 
 
 Between husband and wife little 
 attentions beget much love. 
 
 Always lay your table neatly, 
 whether you have company or not. 
 
 Put your balls or reels of cotton into 
 little bags, leaving the ends out. 
 
 Whatever you may choose to give 
 away, always besure to keep your temper. 
 
 Dirty windows speak to the passer- 
 by of the negligence of the inmates. 
 
 In cold weather a leg of mutton im- 
 proves by being hung three, four, or 
 five weeks. 
 
 When meat is hanging, chaoge its 
 position frequently, to equally dis- 
 tribute the juices. 
 
 There is much more injury done by 
 admitting visitors to invalids than is 
 generally supposed. 
 
 Matches, out of the reach of children, 
 should be kept in every bedroom. They 
 are cheap enough. 
 
 Apple and suet dumplings are lighter 
 when boiled in a net than in a cloth. 
 Scum the pot well. 
 
 When chamber towels get thin in 
 the middle, cut them in two, sew the 
 selvages together, and hem the sides. 
 
 When you are particular in wishing 
 to have precisely what you want from 
 a butcher's, go and purchase it yourself 
 
 One flannel petticoat will wear 
 nearly as long as two, if turned behind 
 part before, when the front begins to 
 wear thin. 
 
 People in general are not aware how 
 very essential to the health of the in- 
 mates is the free admission of light into 
 their houses. 
 
 When you dry salt for the table, do 
 not place it in the salt-cells until it is 
 cold, otherwise it will harden into a 
 lump. 
 
 Never put away plate, knives and 
 forks, etc., uncleaned, or great incon- 
 venience will arise when the articles 
 are wanted. 
 
 Feather beds should be opened every 
 third year, the ticking well dusted, 
 soaped, and waxed, the feathers dressed 
 
278 
 
 YOU ask!-^i'll tell! 
 
 and returned. 
 
 Persons of defective siglit, when 
 threading a needle, should hold it over 
 something white, by which the sight 
 will be assisted. 
 
 In mending sheets and shirts, put 
 the pieces sufficiently large, or in 
 the first washing the thin parts give 
 way, and the work is all undone. 
 
 Reading by candle-light, place the 
 candle behind you, that the rays may 
 pass over your shoulder on to the book. 
 This will relieve the eyes. 
 
 A wire fire-guard, for each fireplace 
 in a house, costs little, and greatly di- 
 minishes the risk to life and property. 
 Fix them before going to bed. 
 
 In jvinter, get the work forward by 
 daylight, to prevent running about at 
 night with candles. Thus you escape 
 grease spots, and risks of fire. 
 
 Be at much pains to keep your chil- 
 dren's feet dry and warm. Don't bury 
 their bodies in heavy flannels and 
 wools, and leave their knees and legs 
 nakea. 
 
 Apples and pears, cut into quarters 
 and stripped of the rind, baked with a 
 little water and sugar, and eaten with 
 boiled rice, are capital food for 
 children. 
 
 A leather strap, with a buckle to 
 fasten, is much more commodious than 
 a cord for a box in general use for 
 short distances. Cording and uncord- 
 ing is a tedious job. 
 
 After washing, overlook linen, and 
 stitch on buttons, hooks, and eyes, 
 otc. ; for this purpose keep a " house- 
 wife's friend," full of miscellaneous 
 threads, cottons, buttons, hooks, etc. 
 
 For ventilation open your windows 
 both at top and bottom. The fresh 
 air rushes in one way, while the foul 
 makes its exit the other. This is 
 letting in your friend and expelling 
 your enemy. 
 
 There is not any real economy in 
 purchasing cheap calico for gentle- 
 men's night-shirts. Cheap calico soon 
 wears into holes, and becomes discol- 
 ored in washing. 
 
 Persons very commonly complain 
 of indigestion. How can it be won- 
 
 dered at, when they seem, by their 
 habit of swallowing their food whole- 
 sale, to forget for what purpose they 
 are provided with teeth ? 
 
 Never allow your servants to put 
 wiped knives on your table, for, gen- 
 erally speaking, you may see that they 
 have been wiped with a dirty cloth. 
 If a knife is brightly cleaned, they are 
 compelled to use a clean cloth. 
 
 There is not anything gained in 
 economy by having very young and 
 inexperienced servants at low wages; 
 they break, waste, and destroy more 
 than an equivalent for higher wages 
 setting aside comfort and respecla 
 bility. 
 
 N« article in dress tarnishes sc 
 readily as black crape trimmings, and 
 few things injure it more than damp ; 
 therefore, to preserve its beauty on 
 bennets, a lady in nice mourning 
 should, in her evening walks, at all 
 seasons of the year, take as her com 
 panion an old parasol to shade her 
 crape. 
 
 Family Tool Chests. — Much in- 
 convenience and considerable expense 
 might be saved, if it were the general 
 custom to keep in every house certain 
 tools for the purpose of performing at 
 home what are called small jobs, in- 
 stead of being always obliged to send 
 for a mechanic and pay him for execu- 
 ting little things that, in most cases, 
 could be sufficiently well done by a 
 man or boy belonging to the family, 
 if the proper instruments were at hand. 
 
 The Cost of these Articles is 
 very trifling, and the advantages of 
 having them always in the house are 
 far beyond the expense. 
 
 For instance, there should be an 
 axe, a hatchet, a saw (a large wood-saw 
 also, with a buck or stand, if wood is 
 burned), a claw-hammer, a mallet, two 
 gimlets of ditterent sizes, two screw- 
 drivers, a chisel, a small plane, one or 
 two jack-knives, a pair of large scis- 
 sors or shears, and a carpet-fork or 
 stretcher. 
 
 Also an assortment of Nails of 
 various sizes, from large spikes down 
 to small tacks, not forgetting brass- 
 
HOUSEHOLD MANAGEMENT. 
 
 279 
 
 headed nails, some larger and some 
 smaller. 
 
 The Nails and screws should be 
 kept in a wooden box, made with di- 
 visions to separate the various sorts, 
 for it is very troublesome to have them 
 mixed. 
 
 Pkinted Papers are unfit for 
 "WRAPPING anything, as the printing- 
 ink rubs off on the articles enclosed in 
 them, and also soils the gloves of the 
 person that carries the parcel. 
 
 When Shopping, if the person at 
 the counter proceeds to wrap up your 
 purchase in a newspaper (a thing 
 rarely attempted in a genteel shop), 
 refuse to take it in such a cover. It 
 is the business of every respectable 
 shopkeeper to provide proper paper 
 for this purpose, and printed paper is 
 not proper. 
 
 Beds for the Poor. — Maple or 
 beech-tree leaves are recommended for 
 filling the beds of poor persons. They 
 should be gathered on a dry day in the 
 autumn, and perfectly dried. It is 
 said that they smell grateful, and will 
 not harbor vermin. They are also 
 very springy. 
 
 To Preserve Tables. — A piece of 
 oil-cloth (about twenty inches long) is 
 a useful appendage to a common sit- 
 ting-room. Kept in the closet, it can 
 be available at any time to place jars 
 upon, etc., etc., which are likely to soil 
 your table during the process of dis- 
 pensing their contents : a wing and 
 duster are harmonious accompani- 
 ments to the oil-cloth. 
 
 Gilt Frames may be protected from 
 flies and dust by oiled tarlatan pinned 
 over them. Tarlatan, already prepared, 
 may be purchased at the upholsterer's. 
 If it cannot be procured, it is easily 
 made by brushing boiled oil over cheap 
 tarlatan. It is an excellent material 
 for keeping dust from books, vases, 
 wool work, and every description of 
 household ornament. 
 
 Dam^) "Walls. — The following 
 method is recommended to prevent the 
 effect of damp walls on paper in rooms: 
 — Line the damp part of the wall 
 with sheet lead, rolled very thin, and 
 
 fastened up with small copper nails. 
 It may be immediately covered with 
 paper. The lead is not to be thicker 
 than that which lines tea-chests. 
 
 BEDROOMS should not be scoured 
 in the winter time, as colds and sickness 
 may be produced thereby. Dry scour- 
 ing, upon the French plan, which con- 
 sists of scrubbing the floors with dry 
 brushes, may be resorted to, and will be 
 found more effective than can at first 
 be imagined. If a bedroom is wet 
 scoured, a dry day should be chosen — 
 the windows should be opened, the 
 linen removed, and a fire should be lit 
 when the operation is finished. 
 
 To get Rid of a Bad Smell in a 
 Room newly Painted. — Place a ves- 
 sel full of lighted charcoal in the 
 middle of the room, and throw on it 
 two or three handfuls of juniper ber- 
 ries, shut the windows, the chimney, 
 and the door close ; twenty-four hours 
 afterwards, the room may be opened, 
 when it will be found that the sickly, 
 unwholesome smell will be entirely 
 gone. The smoke of the juniper berry 
 possesses this advantage, that should 
 anything be left in the room, such aa 
 tapestry, etc., none of it will be 
 spoiled. 
 
 PAINT. — To get rid of the smell 
 of oil-paint plunge a handful of hay 
 into a pailful of water, and let it stand 
 in the room newly painted. 
 
 If a Larder, by its position, will not 
 admit of opposite windows, then a 
 current of air must be admitted by 
 means of a flue from the outside. 
 
 For Keeping a Door Open, place a 
 brick, covered neatly with a piece of 
 carpet, against the door. 
 
 To Ascertain whether a Bed be 
 Aired. — Introduce a glass goblet be- 
 tween the sheets for a minute or two, 
 just when the warming-pan is taken 
 out; if the bed be dry, there will only 
 be a slight cloudy appearance on the 
 glass, but if not, the damp of the bed 
 will assume the more formidable ap- 
 pearance of drops, the warning of 
 danger. 
 
 To Prevent the Smoking of a 
 Lamp. — Soak the wick in strong 
 
280 
 
 YOU ask! — I'll tellI 
 
 vinegar, and dry it well before you use 
 it ; it will then burn clear and bright, 
 and give much satisfaction for the 
 trifling trouble in preparing it. 
 
 WATER of every kind, except rain- 
 water, will speedily cover the inside of 
 a tea-kettle with an unpleasant crust. 
 This may easily be guarded against by 
 placing a clean oyster-shell in the tea- 
 kettle, which will always keep it in 
 good order, by attracting the particles 
 of earth or of stone. 
 
 To Soften Hard Water, or purify 
 river water, simply boil it, and then 
 leave it exposed to the atmosphere. 
 
 Cabbage Water should be thrown 
 away immediately it is done with, and 
 the vessel rinsed with clean water, or it 
 will cause unpleasant smells. 
 
 A little Charcoal mixed with clear 
 water thrown into a sink will disinfect 
 and deodorize it. 
 
 Where a Chimney Smokes only 
 when a fire is first lighted, it may be 
 guarded against by allowing the fire to 
 kindle gradually. 
 
 Ground Glass. — The irosted appear- 
 ance of ground glass may be very 
 nearly imitated by gently dabbing the 
 glass over with a piece of glazier's 
 putty, stuck on the ends of the fingers. 
 When applied with a light and even 
 touch, the resemblance is considerable. 
 Family Clocks ought only to be 
 oiled with the very purest oil, purified 
 by a quart of lime-water to a gallon of 
 oil, in which it has been well shaken, 
 and suffered to stand for three or four 
 days, when it may be drawn off. 
 
 Neat Mode of Soldering.— Cut out 
 a piece of tinfoil the size of the sur- 
 faces to be soldered. Then dip a feather 
 in a solution of sal-ammoniac, and 
 wet over the surfaces of the metal ; 
 then place them in their proper po- 
 sition, with the tinfoil between. Put 
 it so arranged on a piece of iron hot 
 enough to melt the foil. When cold, 
 the surfaces will be found firmly sol- 
 dered together. 
 
 Maps and Charts. — Maps, charts, 
 or engravings may be effectually var- 
 nished by brushing a very delicate 
 coating of gutta-percha solution over 
 
 their surface. It is perfectly trans- 
 parent, and is said to improve the ap- 
 pearance of pictures. By coating both 
 sides of important documents they can 
 be kept waterproof and preserved per- 
 fectly. 
 
 FURNITURE made in the winter, 
 and brought from a cold warehouse 
 into a warm apartment, is very liable 
 to crack. 
 
 Paper Fire-Screens should be coated 
 with transparent varnish, otherwise 
 they will soon become soiled and dis- 
 colored. 
 
 Pastils for Burning. — Cascarilla 
 bark, eight drams ; gum benzoin, four 
 drams ; yellow sanders, two drams ; 
 styrax, two drams ; olibanum, two 
 drams ; charcoal, six ounces ; nitre, 
 one and a half drams ; mucilage of 
 tragacanth, sufficient quantity. Re- 
 duce the substances to a powder, and 
 form into a paste with the mucilage, 
 and divide into small cones. Then 
 put them into an oven until quite 
 dry. 
 
 Easy Method of Breaking Glass 
 to any required Figure. — Make a 
 small notch by means of a file on the 
 edge of a piece of glass, then make 
 the end of a tobacco-pipe, or of a rod 
 of iron of the same size, red hot in 
 the fire; apply the hot iron to the 
 notch, and draw it slowly along the 
 surface of the glass in any direction 
 you please; a crack will follow the 
 direction of the iron. 
 
 Bottling and Fining. — Corka 
 should be sound, clean, and sweet. 
 Beer and porter should be allowed to 
 stand in the bottles a day or two be- 
 fore being corked. If for speedy use, 
 wiring is not necessary. Laying the 
 bottles on their sides will assist the 
 ripening for use. Those that are to be 
 kept should be wired, and put to stand 
 upright in sawdust. Wines should be 
 bottled in spring. If not fine enough, 
 draw off a pitcherful and dissolve isin- 
 glass in it, in the proportion of half 
 an ounce to ten gallons, and then pour 
 back through the bung- hole. Let it 
 stand a few weeks longer. Tap the 
 cask above the leea. When the isin- 
 
CARE OF FURNITURE. 
 
 231 
 
 glass is put iuto the cask, stir it round 
 with a stick, taking great care not to 
 touch the lees at the bottom. For 
 wjiite wine only, mix with the isin- 
 glass a quarter of a pint of milk to 
 each gallon of wine, some whites of 
 eggs, beaten with some of the wine. 
 One white of an egg to four gallons 
 makes a good fining. 
 
 To Sweeten Casks. —Mix half a 
 pint of vitriol with a quart of water, 
 pour it into the barrel, and roll it 
 about; next day add one pound of 
 chalk, and roll again. Bung down for 
 three or four days, then rinse well with 
 hot water. 
 
 Oil Paintings hung over the man- 
 tlepiece are liable to wrinkle with the 
 heat. 
 
 To Loosen Criass Stoppers of Bot- 
 tles. — With a feather rub a drop or 
 two of salad oil round the stopper, 
 close to the mouth of the bottle or de- 
 canter, which must then be placed be- 
 fore the fire, at the distance of about 
 eighteen inches ; the heat will cause 
 the oil to insinuate itself between the 
 stopper and the neck. When the bot- 
 tle or decanter has grown warm, gently 
 strike the stopper on one side, and 
 then on the other, with any light 
 wooden instrument; then try it with 
 the hand ; if it will not yet move, 
 place it again before the fire, adding 
 another drop of oil. After a while 
 strike again as before; and, by perse- 
 vering in this process, however tightly 
 it may be fastened in, you will at 
 length succeed in loosening it. This 
 is decidedly the best plan. 
 
 Lamp Wicks. — Old cotton stock- 
 ings may be made into lamp wicks, 
 and will answer very well. 
 
 The Best Lamp Oil is that which is 
 clear and nearly colorless, like water. 
 
 China Teapots are the safest, and, 
 in many respects, the most pleasant. 
 Wedgewood-ware is very apt, after a 
 time, to acquire a disagreeable taste. 
 
 Care of Linen. — When linen is 
 well dried and laid by for use, nothing 
 more is necessary than to secure it 
 from damp and insects ; the latter may 
 be agreeably performed by a judicious 
 
 mixture of aromatic shrubs and flow- 
 ers, cut up and sewed in silken bags, 
 to be interspersed among the drawers 
 and shelves. These ingredients may 
 consist of lavender, thyme, roses, cedar 
 shavings, powdered sassafras, cassia 
 lignea, etc., into which a few drops of 
 otto of roses, or other strong-scented 
 perfume, may be thrown. In all cases 
 it will be found more consistent with 
 economy to examine and repair all 
 washable articles, more especially linen, 
 that may stand in need of it, previous 
 to sending them to the laundry. It 
 will also be prudent to have every ar- 
 ticle carefully numbered, and so ar- 
 ranged, after washing, as to have 
 their regular turn and term in domes- 
 tic use. 
 
 MENDING. — When you make a 
 new article, always save the pieces until 
 " mending - day," which may come 
 sooner than expected. It will be well 
 even to buy a little extra quantity for 
 repairs. 
 
 Cleansing^ of Furniture. — The 
 cleaning of furniture forms an impor- 
 tant part of domestic economy, not only 
 in regard to neatness, but also in point 
 of expense. 
 
 The Eeadiest Mode indeed con- 
 sists in good manual rubbing, or the 
 essence of elbows, as it is whimsically 
 termed ; but our finest cabinet-work 
 requires something more, where bril- 
 liancy of polish is of importance. 
 
 The Italian Cabinet-work in 
 this respect excels that of any other 
 country. The workmen first saturate 
 the surface with olive-oil, and then 
 apply a solution of gum arable in 
 boiling alcohol. This mode of var- 
 nishing is equally brilliant, if not su- 
 perior, to that employed by the French 
 in their most elaborate works. 
 
 But Another Mode may be sub- 
 stituted, which has less the appearance 
 of a hard varnish, and may always be 
 applied so as to restore the pristine 
 beauty of the furniture by a little 
 manual labor. Heat a gallon of water, 
 in which dissolve one pound and a half 
 of potash ; add a pound of virgin wax, 
 boiling the whole for half an hour, then 
 
282 
 
 YOU ask! — I'll tell! 
 
 suffer it to cool, when the wax will 
 float on the surface. Put the wax into 
 a mortar, and triturate it with a marble 
 pestle, adding soft water to it until it 
 forms a soft paste, which, laid neatly 
 on furniture, or even on paintings, and 
 carefully rubbed, when dry, with a 
 woollen rag, gives a polish of great 
 brilliancy, without the harshness of the 
 drier varnishes. 
 
 CARPETS. —If the corner of a 
 carpet becomes loose, and prevents the 
 door opening, or trips every one up that 
 enters the room, nail it down at once. 
 A dog's-eared carpet marks the sloven 
 as well as the dog's-eared book. A 
 gentleman, travelling some years ago, 
 took a hammer and tacks with him, 
 because he found dog's-eared carpets 
 at all the inns where he rested. At 
 one of these inns he tacked down the 
 carpet, which, as usual, was loose near 
 the door, and soon afterwards rang for 
 his dinner. While the carpet was 
 loose, the door could not be opened 
 without a hard push ; so when the 
 waiter came up, he just unlatched the 
 door, and then going back a couple of 
 yards, he rushed against it, as his 
 habit was, with a sudden spring to 
 force it open. But the wrinkles of the 
 carpet were no longer there to stop it, 
 and not meeting with the expected re- 
 sistance, the unfortunate waiter fell full 
 length into the room. It had never 
 entered his head that so much trouble 
 might be saved by means of a ham- 
 mer and half a dozen tacks, until his 
 fall taught him that makeshift is a 
 very unprofitable kind of shift. There 
 are a good many houses where a simi- 
 lar practical lesson might be of ser- 
 vice. 
 
 Cleaning Carpets, — Take a pail 
 of cold water, and add to it three gills 
 of ox-gall. Rub it into the carpet 
 with a soft brush. It will raise a 
 lather, which must be washed off with 
 clear cold water. Rub dry with a 
 clean cloth. In nailing down a carpet 
 after the floor ha.s been washed, be 
 certain that the floor is quite dry, or 
 the nails will rust and injure the 
 carpet. Fuller's earth is used for 
 
 cleaning carpets, and weak solutions 
 of alum or soda are used for reviving 
 the colors. The crumb of a hot 
 wheaten loaf rubbed over a carpet has 
 been found effective. . 
 
 Beat a Carpet on the wrong side 
 first, and then more gently on the 
 right side. Beware of using sticks 
 with sharp points, which may tear the 
 carpet. 
 
 Sweeping Carpets. — Persons who 
 are accustomed to use tea-leaves for 
 sweeping their carpets, and find that 
 they leave stains, will do well to em- 
 ploy fresh-cut grass instead. It is 
 better than tea-leaves for preventing 
 dust, and gives the carpets a very 
 bright, fresh look. Or, clean paper 
 may be torn into small pieces, and, 
 after being wet, scattered over the 
 floor. 
 
 A Half-worn Carpet may be made 
 to last longer by ripping it apart, and 
 transposing the bxeadtlis. 
 
 A Stair Carpet should never be 
 swept down with a long broom, but 
 always with a short- handled brnsh, 
 and a dust-pan held closely under 
 each step of the stairs. 
 
 Oil Cloth, should never be scrubbed 
 with a brush, but, after being first 
 swept, it should be cleansed by wash- 
 ing with a large soft cloth and luke- 
 warm or cold water. On no account 
 use soap or hot water, as either will 
 bring off the paint. 
 
 Straw Matting may be cleaned 
 with a large coar.se cloth dipped in 
 salt and water, and then wiped dry : 
 the salt prevents the matting from 
 turning yellow. 
 
 Method of Cleaning Paper-Hang- 
 ings. — Take an average size square 
 loaf two days old, and cut it into four 
 pieces. With one of these pieces, after 
 having blown off all the dust from the 
 paper to be cleaned, by the means of a 
 good pair of bellows, begin at the top 
 of the room, holding the crust in the 
 hand, and wiping lightly downward 
 with the crumb, about half a yard at 
 each stroke, till the upper part of the 
 hangings is completely cleaned all 
 round. Then go round again, with 
 
CARE OF FURNITURE. 
 
 28^ 
 
 the like sweeping stroke downwards, 
 always commencing each successive 
 course a little higher than the upper 
 stroke had extended, till the bottom 
 be finished. This operation, if care- 
 fully performed, will frequently make 
 very old paper look almost equal to 
 new. Great caution must be used not 
 by any means to rub the paper hard, 
 nor to attempt cleaning it the cross or 
 horizontal way. The dirty part of the 
 bread, too, must be each time cut 
 away, and the pieces renewed as soon 
 as it may become necessary. 
 
 Rosewood Furniture should be 
 rubbed geixtly every day with a clean 
 soft cloth to keep it in order. 
 
 Ottomans and Sofas, whether 
 covered with cloth, damask, or chintz, 
 will look much the better for being 
 gleaned occasionally with bran and 
 flannel. 
 
 Dining' Tables may be polished by 
 rubbing them for some time with a 
 eoft cloth and a little cold drawn lin- 
 seed oil. 
 
 A Mahogany Frame should be first 
 well dusted, and then cleaned with a 
 flannel dipped in sweet oil. 
 
 To Clean Cane-bottom Chairs. — 
 Turn up the chair bottom, etc., and 
 with hot water and a sponge wash the 
 canework well, so that it may become 
 completely soaked. Should it be very 
 dirty, you must add soap. Let it dry 
 in the open air, if possible, or in a 
 place where there is a thorough 
 draught, and it will become as tight 
 and firm as when new, provided it has 
 not been broken. 
 
 ALABASTER. — For cleaning it 
 there is nothing better than soap and 
 water. Stains may be removed by wash- 
 ing with soap and water, then white- 
 washing the stained part, letting it 
 stand some hours, then washing off the 
 whitewash, and rubbing the stained 
 part. 
 
 To Clean Marble. — Take two parts 
 of common soda, one part of pumice- 
 stone, and one part of finely-powdered 
 chalk ; sift it through a fine sieve, and 
 mix it with water; then rub it well 
 all over the marble, and the stains 
 
 will be removed ; then wash the mar- 
 ble over with soap and water, and it 
 will be as clean as it was at first. 
 
 To Clean Silver Plate. — Fill a 
 large saucepan with water ; put into 
 it one ounce of carbonate of potash 
 and a quarter of a pound of whiting. 
 Now put in all the spoons, forks, and 
 small plate, and boil them for twenty 
 minutes; after which take the saucepan 
 off the fire and allow the liquor to -be- 
 come cold ; then take each piece out 
 and polish with soft leather. A soft 
 brush must be used to clean the em- 
 bossed and engraved parts. 
 
 GLASS should be washed in cold 
 water, which gives it a brighter and 
 clearer look than when cleaned with 
 warm water. 
 
 Glass Vessels, and other utensils, 
 may be purified and cleaned by rinsing 
 them out with powdered charcoal. 
 
 BOTTLES. — There is no easier 
 method of cleaning glass bottles than 
 putting into them fine coals, and well 
 shaking, either with water ot not, hot 
 or cold, according to the substance that 
 fouls the bottle. Charcoal left in a 
 bottle or jar for a little time will take 
 away disagreeable smells. 
 
 To Clean Paint. — There is a very 
 simple method to clean paint that has 
 become dirty, and if our housewives 
 should adopt it, it would save them a 
 great deal of trouble. Provide a plate 
 with some of the best whiting to be 
 had, and have ready some clean warm 
 water and a piece of flannel, which dip 
 into the water and squeeze nearly dry ; 
 then take as much whiting as will 
 adhere to it, apply it to the painted 
 surface, when a little rubbing will 
 instantly remove any dirt or grease. 
 After which wash the part well with 
 clean water, rubbing it dry with a soft 
 chamois. Paint thus cleaned looks as 
 well as when first laid on, without any in- 
 jury to the most delicate colors. It is far 
 better than using soap, and does not re- 
 quire more than half the time and labor. 
 
 To Restore Scratched Furniture. 
 — Scrape one pound of beeswax into 
 shavings in a pan ; add half a gallon 
 of spirits of turpentine, and one pint of 
 
284 
 
 YOU ask! — i'll, tell! 
 
 linseed oil. Let it remain twelve 
 hours, then stir it well with a stick 
 into u liquid ; while stirring add one- 
 quarter j)ound shellac varnish and one 
 ounce alkanet root. Put this mixture 
 into a gallon jar, and stand it before 
 the fire or in an oven for a week (to 
 keep it just warm) ; shake it up three 
 or four times a day ; then strain it 
 through a hair sieve and bottle it. 
 Pour about a teaspoonful on a wad of 
 baize; go lightly over the face and 
 other parts of mahogany furniture; 
 then rub briskly with a similar dry 
 wad, and in three minutes it will pro- 
 duce a dark brilliant polish un- 
 equalled. 
 
 Boards, to Scour. — Lime, one part ; 
 sand, three parts ; soft soap, two parts. 
 Lay a little on the boards with the 
 scrubbing-brush, and rub thoroughly. 
 Rinse with clean water, and rub dry. 
 This will keep the boards of a good 
 color, and will also keep away vermin. 
 
 CHARCOAL. — All sorts of glass 
 vessels and other utensils may be puri- 
 fied from long retained smells of every 
 kind, in the easiest and most perfect 
 manner, by rinsing them out well with 
 charcoal powder, after the grosser im- 
 purities have been scoured off with 
 sand and potash. Rubbing the teeth 
 and washing out the mouth with fine 
 charcoal powder, will render the teeth 
 beautifully white, and the breath per- 
 fectly sweet, where an oflFeusive breath 
 has been owing to a scorbutic disposi- 
 tion of the gums. Putrid water is 
 immediately deprived of its bad smell 
 by charcoal. When meat, fish, etc., 
 from intense heat, or long keeping, are 
 likely to pass into a state of corruption, 
 a simple and pure mode of keeping 
 them sound and healthful is by put- 
 ting a few pieces of charcoal, each 
 about the size of an egg, into the pot 
 or saucepan wherein the fish or flesh is 
 to be boiled. Among others, an ex- 
 periment of this kind was tried upon a 
 turbot, which appeared to be too far 
 gone to be eatable; the cook, as ad- 
 vised, put three or four pieces of char- 
 coal, each the size of an egg, under the 
 Htrainer, in the fish kettle; after boil- 
 
 ing the proper time, the turbot came 
 to the table sweet and firm. 
 
 To Take out Stains from Mahog- 
 any Furniture. — Stains and spots 
 may be taken out of mahogany furni- 
 ture with a little aquafortis or oxalic 
 acid and water, rubbing the part by 
 means of a cork, till the color is re- 
 stored, observing afterwards to wash 
 the wood well with water, and to dry 
 and polish as usual. 
 
 To Take Ink-Stains out of Mahog- 
 any. — Put a few drops of spirits of 
 nitre in a teaspoonful of water. Touch 
 the spot with a feather dipped in the 
 mixture, and on the ink disappearing, 
 rub it over immediately with a rag 
 wetted in cold water, or there will be 
 a white mark, which will not be easily 
 effaced. 
 
 To Remove Ink-Stains from Silver. 
 — The tops and other portions of silver 
 inkstands frequently become deeply 
 discolored with ink, which is difficult 
 to remove by ordinary means. It may, 
 however, be completely eradicated by 
 making a little chloride of lime into 
 a paste with water, and rubbing it 
 upon the stains. Chloride of lime haa 
 been misnamed "The general bleacher," 
 but it is a foul enemy to all metallic 
 surfaces. 
 
 To Take Ink-Stains out of a Colored 
 Table-Cover. — Dissolve a teaspoonful 
 of oxalic acid in a teacupof hot water; 
 rub the stained part well with the solu- 
 tion. 
 
 To Take Ink out of Boards. — 
 Strong muriatic acid, or spirits of salts, 
 applied with a piece of cloth ; after- 
 wards well washed with water. 
 
 Oil Grease may be removed from a 
 hearth by covering it immediately with 
 thick hot ashes, or with burning coals. 
 
 Marble may be Cleaned by mixing 
 up a quantity of the strongest soup- 
 lees with quicklime, to the consistence 
 of milk, and laying it on the marble for 
 twenty-four hours ; clean it afterwards 
 with soap and water. 
 
 Silver and Plated Ware should be 
 washed with a sponge and warm soap- 
 suds every day after using, and wiped 
 dry with a clean soft towel. 
 
CARE OF FURNITURE. 
 
 285 
 
 Cleaning Mirrors. — Mix some fine 
 whitening in a little diluted alcohol, 
 and smear it upon the glass with a soft 
 rag, after which rub off with chamois 
 leather. Looking-glasses may thus 
 be cleaned, and fly specks, etc., re- 
 moved. 
 
 If the frames are not varnished, the 
 greatest care is necessary to keep them 
 quite dry, so as not to touch them with 
 the sponge, as this will discolor or 
 take off the gilding. To clean the 
 frames, take a little raw cotton in the 
 state of wool, and rub the frames with 
 it; this will take off all the dust and 
 dirt without injuring the gilding. If 
 the frames are well varnished, rub 
 them with spirit of wine, which will 
 take out all spots, and give them a fine 
 polish. Varnished doors may be done 
 in the same manner. Never use any 
 cloth to frames or drawings, or unvar- 
 nished oil paintings, when cleaning 
 and dusting them. 
 
 Spikits of Hartshoen (Ammonia) 
 is also an excellent cleaner. A few 
 drops added to water will instantly re- 
 move all dirt from your mirrors and 
 window-panes. 
 
 To Anneal Glass or Crockery 
 "Ware. — When new, before using these 
 articles, place them in a large boiler, 
 and cover them with cold water. Place 
 the boiler over the fire, and let it come 
 slowly to a boil. Continue to boil for 
 half an hour, then remove the boiler 
 from the fire, and let it cool slowly ; 
 then take out the articles, which will 
 not be so liable to crack when hot water 
 is put in them. 
 
 Lamp Chimneys annealed in this 
 way will outlast three not so treated. 
 
 To Temper New Ovens and Iron 
 Ware. — New ovens, previous to being 
 used, should have a fire kept in them 
 for half a day. When the fire is re- 
 moved, the mouth of the oven should 
 be closed. It should not be baked in 
 till heated the second time. If not 
 treated in this manner, it will not 
 retain its heat well. New flat-irons, 
 previous to using them, should be 
 heated for half a day, in order to have 
 them retain their heat well. Iron 
 
 cooking utensils will be less liable to 
 crack if heated previous to using them, 
 five or six hours. They should be 
 heated gradually, and cooled in the 
 same manner. Cold water should not 
 be turned into empty iron pots that are 
 hot, as it will crack them by cooling 
 the surface too suddenly. 
 
 To Temper Stoves or Heaters.— 
 All stoves, grates, or furnaces, when 
 new, should have the fire kindled in 
 them slowly, letting it burn up gradu- 
 ally until the heat is as great as it will 
 be required. Keep up the fire to this 
 heat for an hour, then let the fire grad- 
 ually burn out. Stoves and furnaces 
 so treated will not only keep in better 
 repair and last longer, but will work 
 better, and retain and give a more uni- 
 form heat. 
 
 ASHES, when left in the grate or 
 on the hearth, absorb a great deal of 
 heat ; and it will be found that a small 
 fire in a clear grate and a clean hearth, 
 will give out more heat than a large 
 fire cumbered with ashes. 
 
 A Large Stove is much more eco- 
 nomical, and requires much less coal 
 to give as much heat as a small one, 
 and requires much less care. 
 
 By using a small stove it has to be 
 put on a good draught, and thus a 
 good portion of heat is drawn up 
 the chimney, and clinkers form in the 
 stove, and the lining burns out. 
 
 By using a large stove, large coal 
 (which gives a stronger heat) can be 
 used, and the draught may be nearly 
 shut off, thus giving a larger body of 
 fire with a steady heat, and preventing 
 its escape through the chimney, and 
 insuring a perfect combustion of the 
 coal. A stove should never be allowed 
 to become red hot, for in this state the 
 iron becomes very porous, and admits 
 of the escape (through these pores) of 
 the deleterious gases from the burning 
 coals into the room ; this, together 
 with the air in the room, being burnt 
 or deprived of its oxygen by coming 
 in contact with the red-hot stove, 
 renders it unfit for breathing. 
 
 It is a good plan to place a vessel 
 containing clear water on top of stoves 
 
286 
 
 YOU ask! — I'll tellI 
 
 or beate.-s, to prevent the air from be- 
 coming too dry for healthy respiration. 
 
 To Remove Clinkers from Stoves. 
 — Some kinds of coal are liable to form 
 clinkers, which adhere to the fire-brick 
 lining of stoves, grates, and furnaces, 
 and become the source of great annoy- 
 ance, as they cannot be removed by 
 usual means without breaking the 
 fire-brick. Persons who are thus an- 
 noyed will be glad to know that by 
 putting a few oyster-shells in the fire 
 close to the clinkers, the latter will 
 become so loose as to be readily re- 
 moved without breaking the lining. 
 
 Filling' Lamps. — This should 
 always be done by daylight — it can 
 then be done without coming near fire ; 
 to fill one lamp while another one is 
 burning near it, is very dangerous. 
 If it should be forgotten to fill the 
 lamps by daylight, insist on having 
 candles used until daylight comes 
 again. The lamps will generally be 
 ready after this. 
 
 To Extinguish a Lamp, turn it 
 half way down, and then blow side- 
 ways at the bottom of the chinCiney. 
 
 Never blow down the chimney! Many 
 fatal accidents have resulted lately 
 through tins practice. And never at- 
 tempt to kindle a fire by pouring coal 
 oil, benzine, or turpentine upon your 
 wood or shavings. Scores of deaths 
 result from this latter course. Domes- 
 tics, through ignorance of the terribly 
 destructive properties of these agents, 
 are very apt to employ them in the 
 manner referred to. A strict caution, 
 therefore, should be given them in 
 every instance. 
 
 To Remove Iron Rust from White 
 Goods. — A remedy which I have 
 tried and found effectual, is this : One 
 ounce of oxalic acid dissolved in one 
 quart of water. Wet the iron rust 
 spots in this solution anfl lay in the 
 hot sun ; the rust will disappear in 
 from three to twenty minutes, accord- 
 ing to its depth. I have just experi- 
 mented by holding a rusted cloth, wet 
 in this solution, over the steam of a 
 boiling tea-kettle, and the rust disap- 
 peared almost instantly. In either 
 
 case, the cloth should be well rinsed in 
 water as soon as the rust disappears, 
 to prevent injury from the acid. Many 
 use this acid to remove fruit and ink 
 stains from white fabrics. When di- 
 luted still more, it may be used to re- 
 move fruit or ink stains from the hands. 
 
 To Remove Stains from a Mat- 
 tress. — Make a thick paste by wet- 
 ting starch with cold water. Spread 
 this over the stain, first placing the 
 mattress in the sun. Rub off in a 
 couple of hours, and if the ticking is 
 not perfectly clean, repeat the process. 
 
 To remove the stains on spoons 
 caused by using them for boiled eggs, 
 take a little common salt moist between 
 the thumb and finger, and briskly rub 
 the stain, which will soon disappear. 
 
 To Take Marking-Ink out of 
 Linen. — Use a saturated solution of 
 cyanuret of potassium applied with a 
 camel-hair brush. After the marking- 
 ink disappears, the linen should be 
 well washed in cold water. 
 
 To Remove Ink from Paper, etc. 
 — The process of thoroughly extract- 
 ing all traces of writing-ink, whether 
 accidentally spilt or written in error, is 
 to alternately wash the paper with a 
 camel-hair brush dipped in a solution 
 of cyanuret of potassium and oxalic 
 acid ; then when the ink has disap- 
 peared, wash the paper with pure 
 water. By this process checks have 
 been altered when written on " patent 
 check paper," from which it was 
 supposed by a recent inventor to be 
 impossible to remove writing. 
 
 To Take Stains of Wine out of 
 Linen. — Hold the articles in milk 
 while it is boiling on the fire, and the 
 stains will soon disappear. 
 
 Fruit Stains in Linen. — To re- 
 move them, rub the part on each side 
 with yellow soap, then tie up a piece 
 of pearlash in the cloth, etc., and soak 
 well in hot water, or boil ; afterwards 
 expose the stained part to the sun and 
 air until removed. 
 
 Mildewed Linen may be restored 
 by soaping the spots while wet, cover- 
 ing them with tine chalk scraped to 
 powder, and rubbing it well in. 
 
CARE OF CLOTHING. 
 
 287 
 
 To keep Moths, Beetles, etc., 
 from Clothes. — Put a piece of cam- 
 phor in a linen bag, or some aromatic 
 herbs in the drawers, among linen or 
 woollen clothes, and neither moth nor 
 worm will come near them. 
 
 Clothes Closets that have become 
 infested with moths should be well 
 rubbed with a strong decoction of 
 tobacco, and repeatedly sprinkled with 
 spirits of camphor. 
 
 Iron Stains may be removed from 
 marble by wetting the spots with oil of 
 vitriol, or with lemon-juice, or with 
 oxalic acid diluted in spirit of wine, 
 and, after a quarter of an hour, rub- 
 bing them dry with a soft linen cloth. 
 
 Scouring Drops, for removing 
 grease : — Mix three ounces of camphor 
 and one ounce essence of lemon. 
 Pour it over the part that is greasy, 
 rub it until quite dry with a piece of 
 clean flannel. If the grease is not 
 quite removed, repeat the application. 
 When done, brush the part well, and 
 hang it in the open air to take away 
 the smell. 
 
 To Extract Grease Spots from 
 Books or Paper. — Gently warm the 
 greased or spotted part of the book or 
 paper, and then press upon it pieces 
 of blotting-paper, one after another, 
 so as to absorb as much of the grease 
 as possible. Have ready some fine 
 clear essential oil of turpentine heated 
 almost to a boiling state, warm the 
 greased leaf a little, and then, with a 
 soft clean brush, apply the heated tur- 
 pentine to both sides of the spotted 
 part. By repeating this application, 
 the grease will be extracted. Lastly, 
 with another brush dipped in rectified 
 spirits of wine, go over the place, and 
 the grease will no longer appear, 
 neither will the paper be discolored. 
 
 Stains and Marks from Books.— 
 A solution of oxalic acid, citric acid, 
 or tartaric acid, is attended with the 
 least risk, and may be applied upon 
 the paper and prints without fear of 
 damage. These acids, taking out 
 writing-ink, and not touching the 
 printing, can be used for restoring 
 oooks where the margins have been 
 
 written upon, without injuring the 
 text. 
 
 To Wash Flannel. — Never rub 
 soap upon it. Make a suds by dis- 
 solving the soap in warm water. Rinse 
 in warm water. Very cold or hot 
 Avater will shrink flannel. Shake it 
 out several minutes before hanging to 
 dry. 
 
 Cleaning Old Clothes. — Grease 
 spots should first be taken out with 
 liquid ammonia, and then you apply 
 the remedy of some of the Chatham 
 street dealers in old clothes, namely, 
 one or two ounces of common tobacco 
 boiled in half a gallon of water. In the 
 hot decoction you dip a stiff brush, 
 and rub the clothes thoroughly in all 
 directions, no matter what color of 
 cloth. When the liquid is well pene- 
 trated, rub in one direction and sus- 
 pend the cloth to dry ; by this treat- 
 ment it becomes clean and lustrous, 
 and singularly enough, no tobacco 
 smell will remain. 
 
 Washing Woollen Bed Clothing. 
 
 — It is said by some, wash in warm 
 water ; by others in cold water. We 
 know that warm water will cause 
 shrinking. A large, fine rose blanket 
 washed at three different times, short- 
 ened six to seven inches each washing. 
 In the centre it pulled up and made 
 a shapeless thing. We were told to 
 wash in warm water and rinse in 
 water of the same temperature. It 
 was done, and with perfect success. 
 The blanket is even longer and more 
 even. The shrinking seems to take 
 place on the sudden change of tho 
 temperature from warm water to cold. 
 The gradual cooling and drying after- 
 ward does not seem to affect it any ; so 
 the slow change in the temperature of 
 frozen fruit leaves the fruit unhurt. 
 
 To Wash Calico without Fading. 
 
 — Infuse three gills of salt in four 
 quarts of water ; put the calico in 
 while hot, and leave it till cold, and in 
 this way the colors are rendered per- 
 manent, and will not fade by subse- 
 quent washing. So says a lady who 
 has frequently made the experiment. 
 
 Washing Silk. — No person should 
 
2S8 
 
 YOU ask! — I'll tell! 
 
 ever wriag or crush a piece of silk 
 when it is wet, because the creases thus 
 made will remain forever, if the silk is 
 thick and hard. The way to wash silk 
 is to spread it smoothly upon a clean 
 board, rub white soap upon it and 
 brush it with a clean hard brush. The 
 silk must be rubbed until all the grease 
 is extracted, then the soap should be 
 brushed off with clean cold water, ap- 
 plied to both sides. The cleansing of 
 silk is a very nice operation. Most of 
 the colors are liable to be extracted 
 with washing in hot suds, especially 
 blue and green colors. A little alum 
 dissolved in the last water that is 
 brushed on the silk, tends to prevent 
 the colors from running. Alcohol and 
 camphene mixed together is used for 
 removing grease from silk. 
 
 Cleaning Silks, Satins, Colored 
 Woollen Dresses, etc. — Four ounces 
 of soft soap, four ounces of honey, the 
 white of an egg, and a wineglassful of 
 gin ; mix well together, and scour the 
 article with a rather hard brush thor- 
 oughly ; afterwards rinse it in cold 
 water, leave to drain, and iron while 
 quite damp. — A friend informs us 
 that she believes this recipe has never 
 been made public ; she finds it an ex- 
 cellent one, having used it for a length 
 of time with perfect success. 
 
 Grease Spots from Silk. — Upon a 
 deal table lay a piece of woollen cloth 
 or baize, upon which lay smoothly the 
 part stained, with the right side down- 
 wards. Having spread a piece of 
 brown paper on the top, apply a flat 
 iron just hot enough to scorch the 
 paper. About five or eight seconds is 
 usually sufficient. Then rub the 
 etained part briskly with a piece of 
 8ap-paper. 
 
 To iteep Silk. — Silk articles should 
 oot be kept folded in white paper, as 
 the chloride of lime used in bleaching 
 the paper will probably impair the 
 color of the silk. Brown or blue pa- 
 per is better; the yellowish smooth 
 Indian paper is best of all. Silk in- 
 tended for dress should not be kept 
 long in the house before it is made up, 
 as Tying in *he folds will have a ten- 
 
 dency to impair its aurability by caus- 
 ing it to cut or split, particularly if 
 the silk has been thickened by gum. 
 Thread lace veils are very easily cut ; 
 satin and velvet being soft are not 
 easily cut, but dresses of velvet should 
 not be laid by with any weight above 
 them. If the nap of thin velvet ia 
 laid down, it is not possible to raise it 
 up again. Hard silk should never be 
 wrinkled, because the thread is easily 
 broken in the crease, and it never can 
 be rectified. The way to take the 
 wrinkles out of silk scarfs or handker- 
 chiefs is to moisten the surface evenly 
 with a sponge and some weak glue, 
 and then pin the silk with toilet pins 
 around the selvages on a mattress or 
 feather bed, taking pains to draw out 
 the silk as tight aj possible. When 
 dry the wrinkles will have disappeared. 
 The reason of this is obvious to every 
 person. It is a nice job to dress light 
 colored silk, and few should try it. 
 Some silk articles may be moistened 
 with weak glue or gum water, and the 
 wrinkles ironed out on the wrong side 
 by a hot flat-iron. 
 
 How to Smooth Ribbons. — Take 
 a moderately hot flat-iron on the iron- 
 ing board, then place the ribbon on 
 the left side of the iron, and pull it 
 carefully through underneath the iron. 
 If the ribbon is not pulled too fitst, 
 and the iron is the right warmth, this 
 will be found to be a much better way 
 than simply rubbing the iron over the 
 ribbon. 
 
 To make Silk which has been 
 wrinkled and "tumbled" appear ex- 
 actly like new, sponge it on the sur- 
 face with a weak solution of gum 
 arable or white glue, and iron it on 
 the wrong side. 
 
 To Renovate Silks.— Sponge faded 
 silks with warm water and soap, then 
 rub them with a dry cloth on a flat 
 board; afterwards iron them on the 
 inside with a smoothing iron. Old 
 black silks may be improved by spong- 
 ing with spirits ; in this case, the iron- 
 ing may be done on the right side, thin 
 paper being spread over to prevent 
 glazing. 
 
CARE OF CLOTHING. 
 
 289 
 
 Black Silk Reviver. — Boil log- 
 wood in water for half an hour ; then 
 simmer the silk half an hour; take it 
 out, and put into the dye a little blue 
 vitriol, or green copperas ; cool it, and 
 simmer the silk for half an hour. Or, 
 boil a handful of fig-leaves in two 
 quarts of water until it is reduced to 
 one pint ; squeeze the leaves, and bot- 
 tle the liquor for use. When wanted, 
 sponge the silk with this preparation. 
 
 Restoring Color to Silk. — When 
 the color has been taken from silk by 
 acids, it may be restored by applying 
 to the spot a little hartshorn, or sal 
 volatile. 
 
 Preserving the Color of Dresses. 
 — The colors of merinos, mousseline- 
 de-laines, ginghams, chintzes, printed 
 lawns, etc., may be preserved by using 
 water that is only milk-warm ; making 
 a lather with white soap, before you 
 put in the dress, instead of rubbing it 
 on the material ; and stirring into a 
 first and second tub of water a large 
 tablespoonful of ox-gall. The gall can 
 be obtained from the butcher, and a 
 bottle of it should always be kept 
 in every house. No colored articles 
 should be allowed to remain long in 
 the water. They must be washed fast, 
 and then rinsed through two cold 
 waters. Into each rinsing water stir 
 a teaspoonful of vinegar, which will 
 help to brighten the colors ; and after 
 rinsing, hang them out immediately. 
 When ironing dry (or still a little 
 damp), bring them in; have irons 
 ready heated, and iron them at once, 
 &8 it injures the colors to allow them 
 to remain damp too long, or to sprinkle 
 and roll them up in a cover for iron- 
 ing next day. If they cannot be 
 conveniently ironed immediately, let 
 them hang till they are quite dry, and 
 then damp and fold them on the fol- 
 loiving day, a quarter of an hour before 
 ironing. The best way is not to do 
 colored dresses on the day of the gen- 
 eral wash, but to give them a morning 
 by themselves. They should only be 
 undertaken in clear bright weather. 
 If allowed to freeze, the colors will be 
 irreparably injured. We need scarcely 
 19 
 
 say that no colored articles should ever 
 be boiled or scalded. If you get from 
 a shop a slip for testing the durability 
 of colors, give it a fair trial by wash- 
 ing it as above; afterwards pinning it 
 to the edge of a towel, and hanging it 
 to dry. Some colors (especially pinks 
 and light greens), though they may 
 stand perfectly well in washing, will 
 change as soon as a warm iron is ap- 
 plied to them ; the pink turning pur- 
 plish, and the green bluish. No col- 
 ored article should be smoothed with a 
 hot iron. 
 
 To Remove Water Stains from 
 Black Crape. — When a drop of water 
 falls on a black crape veil or collar, it 
 leaves a conspicuous white mark. To 
 obliterate this, spread the crape on a 
 table (laying on it a large book or a 
 paper-weight to keep it steady), and 
 place underneath the stain a piece of 
 old black silk ; with a large camel-hair 
 brush dipped in common ink go over 
 the stain, and then wipe off the ink 
 with a small piece of old soft silk. It 
 will dry immediately, and the white 
 mark will be seen no more. 
 
 To Remove Stains from Mourning 
 Dresses. — Boil a handful of fig-leaves 
 in two quarts of water until reduced 
 to a pint. Bombazines, crape, cloth, 
 etc., need only be rubbed with a sponge 
 dipped in this liquor, and the effect 
 will be instantly produced. 
 
 WAX may be taken out of cloth by 
 holding a red-hot iron within an inch 
 or two of the marks, and afterwards 
 rubbing them with a soft clean rag. 
 
 When Velvet gets Flushed from 
 pressure, hold the parts over a basin of 
 hot water, with the lining of the article 
 next to the water ; the pile will 
 soon raise, and assume its original 
 beauty. 
 
 Worsted and Lambs'-wool Stock- 
 ings should never be mended with 
 worsted or lambs'-wool, because the 
 latter being new, it shrinks more than 
 the stockings, and draws them up till 
 the toes become short and narrow, 
 and the heels have no shape left. 
 
 AU Flannels should be soaked 
 before they are made up, first in cold, 
 
290 
 
 you ask! — I'll tell! 
 
 then in hot water, in order to shrink 
 them. 
 To Clean Black Cloth Clothes.— 
 
 Clean the garments well, then boil four 
 ounces of logwood in a boiler or copper 
 containing two or three gallons of 
 water for half an hour ; dip the clothes 
 in warm water, and squeeze dry, then 
 put them into the copper and boil for 
 half an hour. Take thera out, and 
 add three drams of sulphate of iron ; 
 boil for half an hour, then take them 
 out, and hang them up for an hour or 
 two ; take them down, rinse them thrice 
 in cold water, dry well, and rub with a 
 soft brush which has had a few drops 
 of olive oil applied to its surface. If 
 the clothes are threadbare about the 
 elbows, cuffs, etc., raise the nap with a 
 teasel or half-worn hatters' card, filled 
 with flocks, and when sufficiently raised, 
 lay the nap the right way with a hard 
 brush. We have seen old coats come 
 out with a wonderful dash of respecta- 
 bility after this operation. 
 
 Liquid for Preserving Furs from 
 Moths. — Warm water, one pint ; cor- 
 rosive sublimate, twelve grains. If 
 washed with this, and afterwards dried, 
 furs are safe from moth. Care should 
 be taken to label the liquid — Poison. 
 
 To Clean Furs. — Strip the fur 
 articles of their stuffing and binding, 
 and lay them as nearly as possible in a 
 flat position. They must then be sub- 
 jected to a very brisk brushing with a 
 stiff clothes-brush ; after this, any 
 moth-eaten parts must be cut out, and 
 neatly replaced by new bits of fur to 
 match. Sable, chinchilla, squirrel, fitch, 
 etc., should be treated as follows : — 
 Warm a quantity of new bran in a 
 pan, taking care that it does not burn, 
 to prevent which it must be actively 
 stirred. When well warmed, rub it 
 thoroughly into the fur with the hand. 
 Repeat this two or three times : then 
 shake the fur, and give it another sharp 
 brushing until free from dust. White 
 furs, ermine, etc., may be cleaned as 
 follows : — Lay the fur on a table, and 
 rub it well with bran made moist with 
 warm water ; rub until quite dry, and 
 afterwards with dry bran. The wet 
 
 bran should be put on with flannel, 
 and the dry with a piece of book 
 muslin. The light furs, in addition to 
 the above, should be well rubbed with 
 magnesia, or a piece of book muslin, 
 after the bran process. Furs are 
 usually much improved by stretching, 
 which may be managed as follows : To 
 a pint of soft water add three ounces 
 of salt, dissolve ; with this solution, 
 sponge the inside of the skin (taking 
 care not to wet the fur) until it 
 becomes thoroughly saturated ; then 
 lay it carefully on a board with the 
 fur side downwards, in its natural 
 position ; then stretch as much as 
 it will bear, and to the required 
 shape, and fasten with small tacks. 
 The drying may be accelerated by 
 placing the skin a little distance from 
 the fire or stove. 
 
 Cleansing Feathers of their Ani- 
 mal Oil. — The following recipe gained 
 a premium from the Society of Arts : — 
 Take for every gallon of clean water 
 one pound of quicklime, mix them well 
 together, and when the undissolved 
 lime is precipitated in fine powder, 
 pour off" the clean lime-water for use. 
 Put the feathers to be cleaned in an- 
 other tub, and add to them a quantity 
 of the clean lime-water, sufficient to 
 cover them about three inches when 
 well immersed and stirred about there- 
 in. The feathers, when thoroughly 
 moistened, will sink, and should re- 
 main in the lime-water three or four 
 days ; after which the foul liquor 
 should be separated from them, by 
 laying them in a sieve. The feathers 
 should be afterwards well washed in 
 clean water, and dried upon nets, the 
 meshes of which may be about the 
 fineness of cabbage nets. The feathers 
 must be from time to time shaken on 
 the nets, and as they get dry, will fall 
 through the meshes, and are to be col- 
 lected for use. The admission of air 
 will be serviceable in drying. The 
 process will be completed in three 
 weeks ; and when thus prepared, the 
 feathers will only require to be beaten 
 to get rid of the dust. 
 
 To Clean White Ostrich Feathers. 
 
CARE OF CLOTHING. 
 
 291 
 
 — Four ounces of white soap, cut small, 
 dissolved in four pints of water, rather 
 hot, in a large basin ; make the solu- 
 tion into a lather by beating it with 
 birch rods, or wires. Introduce the 
 feathers, and rub well with the hands 
 for five or six minutes. After this 
 soaping, wash in clean water, as hot as 
 the hand can bear. Shake until dry. 
 
 Cleaning Straw Bonnets. —They 
 may be washed with soap and water, 
 rinsed in clear water, and dried in the 
 air. Then wash them over with white 
 of egg well beaten. Remove the wire 
 before washing. Old straw bonnets 
 may be picked to pieces, and put to- 
 gether for children, the head parts 
 being cut out. 
 
 To Bleacli a Faded Dress. —Wash 
 it well in hot suds, and boil it until 
 the color seems to be gone, then wash, 
 and rinse, and dry it in the sun ; if still 
 not quite white, repeat the boiling. 
 
 Bleaching Straw Bonnets, etc. — 
 Wash them in pure water, scrubbing 
 them with a brush. Then put them into 
 a box in which has been set a saucer of 
 burning sulphur. Cover them up, so 
 that the fumes may bleach them. 
 
 To Wash China Crape Scarfs, 
 etc. — If the fabric be good, these 
 articles of dress can be washed as fre- 
 quently as may be required, and no 
 diminution of their beauty will be 
 discoverable, . even when the various 
 shades of green have been employed 
 among other colors in the patterns. 
 In cleaning them, make a strong 
 lather of boiling water. Suffer it to 
 cool ; when cold, or nearly so, wash the 
 scarf quickly and thoroughly, dip it 
 immediately in cold hard water in 
 which a little salt has been thrown (to 
 preserve the colors), rinse, squeeze, 
 and hang it out to dry in the open air. 
 Pin it at its extreme edge to the line, 
 so that it may not in any part be 
 folded together. The more rapidly it 
 dries, the clearer it will be. 
 
 To Wash a White Lace Veil. — 
 Put the veil into a strong lather of 
 white soap and very clear water, and 
 let it simmer slowly for a quarter of 
 nn hour. Take it out and squeeze it 
 
 well, but be sure not to rub it. Rinse 
 it twice in cold water, the second time 
 with a drop or two of liquid blue. 
 Have ready some very clear weak 
 gum arable water, or some thin 
 starch, or rice water. Pass the veil 
 through it, and clear it by clapping ; 
 then stretch it out evenly, and pin it 
 to dry on a linen cloth, making the 
 edge as straight as possible, opening 
 out all the scallops, and fastening each 
 with pins. When dry, lay a piece of 
 thin muslin smoothly over it, and iron 
 it on the wrong side. 
 
 Blond Lace may be revived by 
 breathing upon it, and shaking and 
 flapping it. The use of the iron turns 
 the lace yellow. 
 
 WASHING. — To save your linen 
 and your labor, pour on half a 
 pound of soda two quarts of boiling 
 water, in an earthenware pan. Take 
 half a pound of soap, shred fine. Put 
 it into a saucepan with two quarts of 
 cold water. Stand it on a fire till it 
 boils, and when perfectly dissolved 
 and boiling, add it to the former. 
 Mix it well, and let it stand till cold, 
 when it will have the appearance of a 
 strong jelly. Let your linen be soaked 
 in water, the seams and any other 
 soiled part rubbed in the usual way, 
 and remain till the following morn- 
 ing. Get your copper ready, and add 
 to the water about a pint-basin full ; 
 when lukewarm put in your linen, and 
 allow it to boil for twenty minutes. 
 Rinse it in the usual way, and that is 
 all which is necessary to get it clean, 
 and to keep it in good color. The 
 above recipe is invaluable to house- 
 keepers. If you have not tried it, do 
 so without delay. 
 
 Whei^- Water is Hard, and will 
 not readily unite with soap, it will 
 always be proper to boil it before use, 
 which will be found sufficiently effica- 
 cious, if the hardness depends solely 
 upon the impregnation of lime. Even 
 exposure to the atmosphere will pro- 
 duce this efiect in a great degree upon 
 spring water so impregnated, leaving 
 it much fitter for lavatory purposes. 
 In both cases the water ought to be 
 
292 
 
 YOU ask! — I'll tell! 
 
 carefully poured off from the sedi- 
 ment, as the neutralized lime, when 
 freed from its extra quantity of car- 
 bonic acid, falls to the bottom by its 
 own gravity. To economize the use 
 of soap, put any quantity of pearlash 
 into a large jar, covered from the 
 dust ; in a few days the alkali will be- 
 come liquid, which must be diluted in 
 double its quantity of soft water, with 
 an equal quantity of new slacked lime. 
 Boil it half an hour, frequently stir- 
 ring it, adding as much more hot 
 water, and drawing off the liquor, 
 when the residuum may be boiled 
 afresh, and drained, until it ceases to 
 feel acrid to the tongue. 
 
 Soap and labor may be saved 
 by dissolving alum and chalk in bran 
 water, in which the linen ought to be 
 boiled, then well rinsed out, and ex- 
 posed to the usual process of bleaching. 
 
 Soap may be dispensed with, or 
 nearly so, in the getting up of muslins 
 and chintzes, which should always be 
 treated agreeably to the Oriental man- 
 ner ; that is, to wash them in plain 
 water, and then boil them in congee, 
 or rice water : after which they ought 
 not to be submitted to the operation 
 of the smoothing iron, but rubbed 
 smooth with a polished stone. 
 
 The Economy which must result 
 from these processes renders their con- 
 sideration important to every family, 
 in addition to which, we must state 
 that the improvements in philosophy 
 extend to the laundry as well as to the 
 wash-house. 
 
 Gum Arabic Starch.— Procure two 
 ounces of fine white gum arabic, and 
 pound it to powder. Next put it into 
 a pitcher, and pour on it a pint or 
 more of boiling water, according to the 
 degree of strength you desire, and then, 
 having covered it, let it set all night. 
 In the morning, pour it carefully from 
 the dregs into a clean bottle, cork it, 
 and keep it for use. A tablespoonful 
 of gum water stirred into a pint of 
 starch that has been made in the usual 
 manner will give to lawns (either white 
 or printed) a look of newness to which 
 nothing else can restore them after 
 
 washing. It is also good (much di- 
 luted) for thin white muslin and bob- 
 biuet. 
 
 Mildew out of Linen. — Rub the 
 linen well with soap ; then scrape some 
 fine chalk, and rub it also on the linen. 
 Lay it on the grass. As it dries, wet 
 it a little, and the mildew will come 
 out with a second application. 
 
 To render Linen, etc., Incombusti- 
 ble. — All linen, cotton, muslins, etc., 
 etc., when dipped in a solution of 
 tungstate of soda or common alum, 
 will become incombustible. 
 
 Sweet Bags for Linen.— These may 
 be composed of any mixtures of the 
 following articles: — Flowers, dried and 
 pounded ; powdered cloves, mace, nut- 
 meg, cinnamon ; leaves — dried and 
 pounded — of mint, palm, dragon- 
 wort, southernwood, ground-ivy, lau- 
 rel, hyssop, sweet marjoram, origanum, 
 rosemary ; woods, such as cassia, juni- 
 per, rhodium, sandal-wood, and rose- 
 wood ; roots of angelica, zedoary, orris ; 
 all the fragrant balsams — ambergris, 
 musk, and civet. These latter should 
 be carefully used on linen. 
 
 Laundry Gloss. — The beautiful 
 finish of linen got up for sale is im- 
 parted by pressure and friction upon 
 curved surfaces of hard pasteboard. 
 Try a true cylinder, or convex table, 
 veneered with the best quality of press- 
 board, such as printers use, instead of 
 the usual domestic " ironing sheet." 
 
 Gall Soap, for the washing of fine 
 silken cloths and ribbons, is prepared 
 in the following manner : In a vessel 
 of copper one pound of cocoa-nut oil is 
 heated to 60° Fahr., whereupon half a 
 pound of caustic soda is added with 
 constant stirring. In another vessel, 
 half a pound of white Venetian tur- 
 pentine is heated, and when quite hot, 
 stirred into the copper kettle. This 
 kettle is then covered and left for four 
 hours, being gently heated, after 
 which the fire is increased until the 
 contents are perfectly clear, whereupon 
 one pound of ox-gall is added. After 
 this, enough good, perfectly dry castile 
 soap is stirred into the mixture to 
 cause the whole to yield but little 
 
CURING MEAT, ETC. 
 
 293 
 
 under the pressure of the finger ; for 
 which purpose, from one to two pounds 
 of soap are required for the above 
 quantity. After cooling, the soap is 
 cut into pieces. It is excellent, and 
 will not injure the finest colors. 
 
 The Best Soap to clean very dirty 
 clothes, paint, or in fact almost any- 
 thing, and to save labor, is made as 
 follows : — Cut two pounds of bar-soap 
 into strips, put it into a wash-boiler 
 with five gallons of water, five pounds 
 Df sal soda, quarter of a pound of car- 
 oonate of ammonia, one ounce of sal 
 ammoniac, and a quarter of an ounce of 
 camphor ; let it soak in the cold water 
 two or three hours, then set it on the 
 fire and heat it slowly, let it boil until 
 dissolved, stirring it well : be careful 
 it does not boil over ; it will require 
 about two hours after putting on the 
 fire. If you once make this soap you 
 will never be without it. The inventor of 
 it, from lohom we bought the recipe, real- 
 ized a large amount from its sale. 
 
 Ironing Without Heat. — Much 
 time and trouble may be saved by 
 " ironing " without heat and flat-irons. 
 When rinsing the clothes, fold coarse 
 sheets, towels, and tablecloths in the 
 shape they are wanted, and pass them 
 through the wringer as tight as pos- 
 sible. Unfold and hang to dry where 
 the wind does not blow very hard. 
 They will need little or no ironing. 
 The tablecloths should be dipped in 
 old, sweet, skimmed milk ; this gives 
 them a lustre, and they need no starch. 
 
 To Keep Meat. — Meat is much 
 better for family use when at least one 
 week old in cold weather. The Eng- 
 lish method for keeping meat for some 
 time has great merit. Experts say, 
 hang up quarter of meat with the cut 
 end up, being the reverse of the usual 
 way, by the leg, and the juice will re- 
 main in the meat, and not run to the 
 cut and dry up by evaporation. It 
 may be kept several days in the height 
 of summer, sweet and good, by lightly 
 covering it with bran, and hanging it 
 in some high or windy room, or in a 
 passage where there is a current of air. 
 
 Dry Salting. — This is the English 
 
 way of curing meat instead of pick- 
 ling it. All kinds of meat are cured 
 in this way, and may be eaten green 
 or undried, or may be dried or smoked. 
 Trim the hams from all loose flesh 
 and fat, and make them shapely. Re- 
 move the ribs from the sides, and cuo 
 them into pieces of about twenty 
 pounds each. Procure a solid bench 
 of oak plank on which to pack the 
 meat. Ta-ke coarse salt, and mix with 
 each pound of it a tablespoonful of 
 pulverized saltpetre. With this rub 
 the meat on both sides, leaving con- 
 siderable of the mixture loose on the 
 flesh side. Pile the meat in heaps, aa 
 the pieces are rubbed, on the bench, 
 with the flesh side upward. Allow the 
 moisture to drain away. Every second 
 day rub the meat with fresh salt, and 
 place that which was previously at 
 the top of the pile at the bottom. 
 This should be continued for two 
 weeks, when the meat is to be re- 
 moved to the smoke-house, or hung 
 up to dry if it is not to be smoked. It 
 should be smoked with corn-cobs or 
 hickory brush for a few days, when, 
 after being well dried, it may be 
 packed in bran in boxes or barrels, or 
 in perfectly dry wood ashes, in which 
 flies cannot injure it; or it may be 
 sewn up in cotton cloth and covered 
 with two coats of thick lime-wash. 
 
 Curing of Hams and Bacon. — It 
 is simply to use the same quantity of 
 common soda as saltpetre — one ounce 
 and a half of each to the fourteen 
 pounds of ham or bacon, using the 
 usual quantity of salt. The soda pre- 
 vents that harshness in the lean of the 
 baoon which is so often found, and 
 keeps it quite mellow all through, be- 
 sides being a preventative of rust 
 This recipe has been very extensively 
 tried among my acquaintance for tht 
 last fifteen years, and invariably ap- 
 proved. 
 
 To Pickle Meat. — To 1 gallon of 
 water, take 1^ pounds of salt, ^ pound 
 of sugar, ^ ounce of saltpetre, ^ ounce 
 of potash, and ^ of a pint of molasses. 
 
 In this ratio the pickle can be in- 
 creased to any quantity desired. L^l 
 
294 
 
 YOU ask! — I'll tell! 
 
 these be boiled together until all the 
 dirt from the sugar rises to the top and 
 is skimmed off. Then throw it into a 
 tub to cool, and when cold, pour it over 
 your beef or pork, to remain the usual 
 time, say two to three weeks. The 
 meat must be well covered with pickle, 
 and should not be put down for at 
 least two days after killing, during 
 which time it should be slightly 
 sprinkled with powdered saltpetre, 
 which removes all the surface-blood, 
 etc., leaving the meat fresh and clean. 
 Some omit boiling the pickle, and find 
 it to answer well, though the operation 
 of boiling purifies the pickle by throw- 
 ing ofi" the dirt always to be found in 
 salt and sugar. 
 
 Beef Extra. — The pickle for this 
 is made of the same ingredients as the 
 last, but used as below : — When the 
 water is ready to receive the rest of 
 the material, pour in the saltpetre 
 only, and when dissolved and the water 
 boiling, dip your beef, piece by piece, 
 into the boiling saltpetre water, hold- 
 ing it for a few seconds only in the hot 
 bath. When the beef has all been 
 thus immersed and becomes quite cool, 
 pack it in the cask where it is to re- 
 main. Then proceed with your pickle 
 as at first directed, and when perfectly 
 cold, pour it upon the meat, which 
 should be kept down by a cover and 
 stone. 
 
 The immersing of the beef in hot 
 saltpetre water contracts the surface 
 by closing the pores, and prevents the 
 juices of the meat from going out into 
 the pickle. The saltpetre absorbed 
 by the contracted or cooked surfaces 
 ■will modify the salt that passes through 
 it, the whole producing the most per- 
 fect result. 
 
 Beef cured in this manner will pre- 
 serve its color, and cut almost as juicy 
 and inviting as a fresh roast. It is as 
 unlike the hard, blue, briny, knotted 
 substance sold at markets, and fre- 
 quently cured at home, miscalled 
 '' corned beef," as a sirloin differs from 
 a steak cut three inches back of the 
 horns. 
 
 For Caring Meats in the Hottest 
 
 Climate, and which has been prac- 
 tised in most of the Southern States 
 not less than fifteen or twenty years 
 at any rate. The plan is to dig a hole 
 in the earth, from four to six feet deep, 
 and large enough for the amount of 
 meat you have to cure ; lay boards on 
 the bottom, and on this pack your 
 meat in salt — the usual quantity — 
 and then cover the hole with boards 
 and earth, keeping it in this condition 
 till the meat is sufficiently salted. By 
 this mode of preserving, no person 
 need lose a pound of meat in th^ 
 warmest climate. 
 
 To Prevent Skippers in Hams. — 
 It is simply to keep your smoke-house 
 dark, and the moth that deposits the 
 egg will never enter it. There are 
 other ways of doing the same thing, 
 but they injure the flavor of the meat. 
 Green hickory wood is the best to use. 
 This is important, as the flavor of bacon 
 is often utterly destroyed by smoking 
 it with improper wood. 
 
 How to Cut Hard Dried Beef.— 
 Take a sharp plane, not too rankly set, 
 invert it, and, taking the beef firmly 
 in the hand, push it across the plane, 
 and the beef, very nicely shaven, will 
 drop through the opening in the plane 
 on to a towel below. It must be very 
 dry to cut thus, but when dry, it is 
 much more expeditiously and nicely 
 done than with a knife. 
 
 Keeping Eggs for Winter.— A lady 
 says : — " In August I generally com- 
 mence saving eggs, and am very care- 
 ful to save only good and fresh ones. 
 I take boxes which hold about one 
 thousand two hundred, put on the 
 bottom a layer of oats, and set my eggs 
 all point downwards, so that not one 
 touches the other, until the layer is. 
 full ; then cover with oats, and make 
 another layer, and so on until the box 
 is full, and then cover and set in a cool, 
 dry place, where it does not freeze, 
 until used. I have followed this way 
 for the last twenty years, and cannot 
 say that I ever lost more than one or 
 two out of fifty, and then generally 
 found that it was knocked or put down 
 unsound. I use small boxes, so that I 
 
TO 1»RESEIIVE EGGS, ETC. 
 
 295 
 
 can use first the eggs which I -put down 
 first. I have never thought of chang- 
 ing my way, although I have read so 
 many ways to do it, — for instance, in 
 ashes, in fat, in lime, in lime-water, 
 and even varnishing them, — because 
 my way seemed to me the simplest and 
 cleanest ; and I am just as sure to have 
 good eggs next February and March, 
 which I lay in now, as I can have good 
 eggs now. There is no danger of hav- 
 ing any musty taste to the eggs if you 
 keep them in a dry place, and are care- 
 ful to use dry oats." 
 
 To Preserve Eggs. — It has been 
 long known to housewives, that the 
 great secret of preserving eggs fresh is 
 to place the small end downwards, and 
 keep it in that position — other requi- 
 sites not being neglected, such as to 
 have the eggs perfectly fresh when de- 
 posited for keeping, not allowing them 
 to become wet, keeping them cool in 
 warm weather, and avoiding freezing 
 in winter. Take an inch board of con- 
 venient size, say a foot wide, and two 
 and a half feet long, and bore it full 
 of holes, each about an inch and a 
 half in diameter. A board of this 
 size may have five dozen holes bored 
 in it, for as many eggs. Then nail 
 strips of thin board, two inches wide, 
 round the edges to serve as a ledge. 
 Boards such as this may now be made 
 to constitute the shelves of a cupboard 
 in a cool cellar. The only precaution 
 necessary is to place the eggs as fast as 
 they are laid in these holes, with the 
 small end downwards, and they will 
 keep for months perfectly fresh. The 
 great advantage of this plan is the 
 perfect ease with which the fresh eggs 
 are packed away, and again obtained 
 when wanted. A carpenter would 
 make such a board for a trifling 
 charge. 
 
 It should be borne in mind, that 
 violent shaking destroys the vitality of 
 eggs. If eggs are subjected to the vi- 
 bration or shaking of a railway car for 
 a considerable distance, the vitality 
 will be destroyed to the extent that 
 at least half of them would not pro- 
 duce a chicken if placed under a good 
 
 hen. Or if eggs are subjected to a 
 railway journey, or other shaking pro- 
 cess, before preserving, one-half of 
 them will be worthless. This will ex- 
 plain to some of our friends why they 
 get no chickens from eggs of a fancy 
 breed procured from a distance. 
 
 To Keep Milk Sweet.— A teaspoon- 
 ful of fine salt or of horse-radish, in a 
 pan of milk, will keep it sweet for sev- 
 eral days. Milk can be kept a year or 
 more as sweet as when taken from the 
 cow by the following method : — Pro- 
 cure bottles, which must be perfectly 
 clean, sweet, and dry. Draw the milk 
 from the cow into the bottles, and, as 
 they are filled, immediately cork them 
 well, and fasten the cork with packed 
 thread or wire. Then spread a little 
 straw in the bottom of a boiler, on 
 which place the bottles, with straw 
 between them, until the boiler con- 
 tains a sufficient quantity. Fill it up 
 with cold water, heat the water, and as 
 soon as it begins to boil, draw the 
 fire, and let the whole gradually cool. 
 When quite cold, take out the bottles 
 and pack them in sawdust in hampers, 
 and stow them away in the coolest 
 part of the house. 
 
 To Keep Honey. — Heat the straia^d 
 honey to the boiling-point, and 8t<»e 
 it in covered jars, where it will keep 
 without candying. To prevent danger 
 of burning, set the vessel in which it 
 is to be heated into another containing 
 water. 
 
 Eresh Tomatoes till Winter. — If 
 late in the season, just before frosts, 
 the vigorous late-bearing tomato vine 
 be pulled, and hung up in a mod- 
 erately dry cellar, the fruit will gradu- 
 ally mature, and thus furnish the table 
 with fine luscious tomatoes from time 
 to time, even into the winter season. 
 So say they who have tried it. 
 
 Rev. Sidney Smith, in hints on 
 household management, inquires : — 
 Have you ever observed what a dislike 
 servants have to anything cheap ? They 
 hate saving their master's money. I 
 tried this experiment with great suc- 
 cess the other day. Finding we con- 
 sumed a vast deal of soap, I sat down 
 
296 
 
 YOU ask! — I'll tell! 
 
 in my thinking chair, and took the 
 soap question into consideration, and 
 I found reason to suspect we were 
 using a very expensive article where 
 a much cheaper one would serve the 
 purpose better. I ordered half a dozen 
 pounds of both sorts, but took the pre- 
 caution of changing the papers on 
 which the prices were marked before 
 giving them into the hands of Betty. 
 " Well, Betty, which soap do you find 
 washes best?" "Oh, please sir, the 
 dearest, in the blue paper; it makes a 
 lather as well again as the other." 
 " Well, Betty, you shall always have it 
 then ; " and thus the unsuspecting 
 Betty saved me some pounds a year, 
 and washed the clothes better. 
 
 An ever-Dirty Hearth, and a grate 
 always choked with cinders and ashes, 
 are infallible evidences of bad house- 
 keeping. 
 
 Economy. — If you have a strip of 
 land, do not throw away soapsuds. 
 Both ashes and soapsuds are good 
 manure for bushes and young plants. 
 
 Do NOT let coffee and tea stand in tin. 
 
 Scald your wooden-ware often, and 
 keep your tin-ware dry. 
 
 Preserve the backs of old letters to 
 write upon. 
 
 See that nothing is thrown 
 AWAY which might have served to 
 nourish your own family or a poorer 
 one. 
 
 As FAR AS POSSIBLE, havc pleces 
 of bread eaten up before they become 
 hard ; spread those that are not eaten, 
 and let them dry, to be pounded for 
 puddings, or soaked for brewis. 
 
 Brewis is made of crusts and dry 
 
 {)ieces of bread, soaked a good while in 
 lot milk, mashed up, and eaten with 
 salt. Above all, do not let crusts ac- 
 cumulate in such quantities that they 
 cannot be used. With proper care, 
 there is no need of losing a particle 
 of bread. 
 
 All the Mending in the house 
 should be done once a week, if possible. 
 Never put out Sewing. If it be 
 not possible to do it in your own fam- 
 ily, hire some one into the house, and 
 work with theui. 
 
 A Warming-pan full of coals, or a 
 shovel of coals, held over varnished 
 furniture, will take out white spots. 
 Care should be taken not to hold the 
 clothes near enough to scorch : and the 
 place should be rubbed with a flannel 
 while warm. 
 
 Sal Volatile or hartshorn will re- 
 store colors taken out by acid. It may 
 be dropped upon any garment without 
 doing harm. 
 
 New Iron should be very gradually 
 heated at first. After it has become 
 inured to the heat, it is not so likely to 
 crack. 
 
 Clean a Brass Kettle, before 
 using it for cooking, with salt and 
 vinegar. 
 
 The OFTfiNER Carpets are shaken 
 the longer they wear; the dirt that 
 collects under them grinds out the 
 threads. 
 
 Linen Rags should be carefully 
 saved, for they are extremely useful in 
 sickness. If they have become dirty 
 and worn by cleaning silver, etc., 
 wash them and scrape them into lint. 
 
 If you are troubled to get 
 Soft Water for Washing, fill a 
 tub or barrel half fiill of wood-ashes, 
 and fill it up with water, so that you 
 may have lye whenever you want it. 
 A gallon of strong lye, put into a 
 great kettle of hard water, will make 
 it as soft as rain water. Some people 
 use pearlash, or potash ; but this costs 
 something, and is very apt to injure 
 the texture of the cloth. 
 
 Do not let Knives be dropped 
 into hot dish-water. It is a good plan 
 to have a large tinpot to wash them 
 in, just high enough to wash the 
 blades without wetting the handles. 
 
 It is better to accomplish per- 
 fectly a very small amount of work, 
 than to half do ten times as much. 
 
 Charcoal Powder will be found 
 a very good thing to give knives a 
 first-rate polish. 
 
 A Bonnet and Trimmings may be 
 worn a much longer time, if the dust 
 be brushed well off after walking. 
 
 Much knowledge may be obtained 
 by the good housewife observing hoM 
 
TO FORECAST WEATHER. 
 
 297 
 
 things are managed in well-regulated 
 families. 
 
 The Shanks of Mutton make a 
 good stock for nearly any kind of 
 gravy, and they are very cheap — a 
 dozen is enough to make a quart of de- 
 licious soup. 
 
 Regularity in the payment of ac- 
 counts is essential to housekeeping. 
 All tradesmen's bills should be paid 
 weekly, for then any errors can be de- 
 tected while the transactions are fresh 
 in the memory. 
 
 " Wilful Waste makes Woful 
 Want." — Do not cook a fresh joint 
 while any of the last remains uneaten 
 — hash it up, and with gravy and a 
 little management, eke out another 
 day's dinner. 
 
 Signs of the Weather. — Dew. — 
 If the dew lies plentifully on the grass 
 after a fair day, it is a sign of another 
 fair day. If not, and there is no wind, 
 rain must follow. A red evening por- 
 tends fine weather ; but if it spread 
 too far upward from the horizon in 
 the evening, and especially morning, 
 it foretells wind or rain, or both. When 
 the sky, in rainy weather, is tinged 
 with sea-green, the rain will increase; 
 if with deep blue, it will be showery. 
 
 Clouds. — Previous to much rain 
 falling, the clouds grow bigger, and 
 increase very fast, especially before 
 thunder. When the clouds are formed 
 like fleeces, but dense in the middle 
 and bright toward the edges, with the 
 sky bright, they are signs of a frost, 
 with hail, snow, or rain. If clouds 
 form high in air, in thin white trains 
 like locks of wool, they portend wind, 
 and probably rain. When a general 
 cloudiness covers the sky, and small 
 black fragments of clouds fly under- 
 neath, they are a sure sign of rain, and 
 probably it will be lasting. Two cur- 
 rents of clouds always portend rain, 
 and, in summer, thunder. 
 
 Heavenly Bodies. — A haziness 
 in the air. which fades the sun's light, 
 tind makes the orb appear whitish, or 
 ill-defined — or at night, if the moon 
 and stars grow dim, and a ring en- 
 circles the former, rain will follow. If 
 
 the sun's rays appear like Moses' horns 
 — if white at setting, or shorn of his 
 rays, or if he goes down into a bank 
 of clouds in the horizon, bad weather 
 is to be expected. If the rhoou looks 
 pale and dim, we expect rain ; if red, 
 wind; and if of her natural color, with 
 a clear sky, fair weather. If the moon 
 is rainy throughout, it will clear at the 
 change, and, perhaps, the rain return 
 a few days after. If fair throughout, 
 and rain at the change, the fair weather 
 will probably return on the fourth or 
 fifth day. 
 
 Weather Precautions. — If the 
 weather appears doubtful, always take 
 the precaution of having an umbrella 
 when you go out, particularly in going 
 to church. You thereby avoid incur- 
 ring one of three disagreeables : in the 
 first place, the chance of getting wet — 
 or encroaching under a friend's um- 
 brella — or being under the necessity 
 of borrowing one, consequently involv- 
 ing the trouble of returning it, and 
 possibly (as is the case nine times out 
 of ten) inconveniencing your friend 
 by neglecting to do so. Those who 
 disdain the use of umbrellas, generally 
 appear with shabby hats, tumbled 
 bonnet ribbons, wrinkled silk dresses, 
 etc., etc., the consequence of frequent 
 exposure to unexpected showers, to 
 say nothing of colds taken, no one can 
 tell how. 
 
 Leech Barometer. — Take an eight 
 ounce phial, and put in it three gills 
 of water, and place in it a healthy 
 leech, changing the water in summer 
 once a week, and in winter once in a 
 fortnight, and it will most accurately 
 prognosticate the weather. If the 
 weather is to be fine, the leech lies 
 motionless at the bottom of the glass, 
 and coiled together in a spiral form ; 
 if rain may be expected, it will creep 
 up to the top of its lodgings, and re- 
 main there till the weather is settled ; 
 if we are to have wind, it will move 
 through its habitation with amazing 
 swiftness, and seldom goes to rest til] 
 it begins to blow hard ; if a remarka- 
 ble storm of thunder and rain is to 
 succeed, it will lodge for some days 
 
298 
 
 YOU A S K I — I ' I. L T E I. L ! 
 
 before almost continually out of the 
 water, and discover great uneasiness 
 in violent throes and convulsive-like 
 motions; in frost, as in clear summer- 
 like weather, it lies constantly at the 
 bottom ; and in snow, as in rainy 
 weather, it pitches its dwelling in the 
 very mouth of the phial. The top 
 should be covered over with a piece 
 of muslin. 
 
 The Chemical Barometer. — Take 
 a long narrow bottle, such as an old- 
 fashioned Eau-de-Cologne bottle, and 
 put into it two and a half drams of 
 camphor, and eleven drams of spirit 
 of wine; when the camphor is dis- 
 solved, which it will readily do by 
 slight agitation, add the following 
 mixture : — Take water, nine drams ; 
 nitrate of potash (saltpetre), thirty- 
 eight grains; and muriate of am- 
 monia (sal ammoniac), thirty-eight 
 grains. Dissolve these salts in the 
 water prior to mixing with the 
 camphorated spirit ; then shake the 
 whole well together. Cork the bottle 
 well, and wax the top, but afterwards 
 make a very small aperture in the 
 cork with a red-hot needle. The bot- 
 tle may then be hung up, or placed in 
 any stationary position. By observing 
 th*>. different appearances which the 
 materials assume, as the weather 
 changes, it becomes an excellent prog- 
 nosticator of a coming storm, or of a 
 sunny sky. 
 
 Cheap Ice Pitcher. — The following 
 is a simple method of keeping ice water 
 for a long time in a common pitcher 
 or jug : — Place between two sheets of 
 paper (newspaper vvill answer, thick 
 brown is better), a layer of cotton bat- 
 ting about half an inch in thickness, 
 fasten the ends of paper and batting 
 together, forming a circle, then sew or 
 paste a crown over one end, making a 
 box the shape of a stove ■ pipe hat 
 minus the rim. Place this over an or- 
 dinary pitcher filled with ic«> water, 
 making it deep enough to rest on the 
 table, so as to exclude the air, and the 
 reader will be a.stonished at the length 
 of time his ice will keep and the water 
 remain cold after the ice is melted. 
 
 Hints for Husbands.— When once 
 a man has established a home his 
 most important duties have fairly 
 begun. The errors of youth may be 
 overlooked ; want of purpose, and 
 even of honor, in his earlier days may 
 be forgotten. But from the moment 
 of his marriage he begins to vrite his 
 indelible history ; not by pen and ink, 
 but by actions — by which he must ever 
 afterwards be reported and judged. 
 His conduct at home; his solicitude 
 for his family; the training of his 
 children ; his devotion to his wife; his 
 regard for the great interests of eter- 
 nity : these are the tests by which his 
 worth will ever afterwards be esti- 
 mated by all who think or care about 
 him. These will determine his posi- 
 tion while living, and influence his 
 memory when dead. He uses well or 
 ill the brief space allotted to him, out 
 of all eternity, to build up a fame 
 founded upon the most solid of all 
 foundations — private worth. 
 
 Custom entitles you to be considered 
 the " lord and master " over your 
 household. But don't assume the 
 master and sink the lord. Eemember 
 that noble generosity, forbearance, 
 amiability, and integrity, are among 
 the more lordly attributes of man. As 
 a husband, therefore, exhibit the true 
 nobility of man, and seek to govern 
 your own household by the display 
 of high moral excellence. A domi- 
 neering spirit — a fault-finding petu- 
 lance — impatience of trifling delays — 
 and the exhibition of unworthy pas- 
 sions at the slightest provocation, can 
 add no laurel to your own " lordly " 
 brow, impart no sweetness to home, 
 and call forth no respect from those 
 by whom you may be surrounded. It 
 is one thing to be a master — another 
 thing to be a man. The latter should 
 be the husband's aspiration ; for he 
 who cannot govern himself is ill- 
 qualified to govern another. 
 
 If your wife complains that young 
 ladies " now-a-days " are very forward, 
 don't accuse her of jealousy. A little 
 concern on her part only proves her 
 love for you, and you may enjoy youi 
 
HUSBAND AXD WIFE. 
 
 299 
 
 triumph without saying a word. Don't 
 evince your weakness either, by com- 
 plaining of every trifling neglect. 
 What though her chair is not set so 
 close to yours as it used to be, or 
 though her knitting and crochet seem 
 to absorb too large a share of her 
 attention ; depend upon it, that as her 
 eyes watch the intertwinings of the 
 threads, and the manoeuvres of the 
 needles as they dance in compliance 
 to her delicate fingers, she is thinking 
 of courting days, love-letters, smiles, 
 tears, suspicions, and reconciliations, 
 by which your two hearts became 
 entwined together in the network of 
 love, whose meshes you can neither 
 of you unravel nor escape. 
 
 You can hardly imagine how refresh- 
 ing it is to occasionally call up the re- 
 collection of your courting days. How 
 tediously the hours rolled away prior 
 to the appointed time of meeting ; how 
 swiftly they seemed to fly when you 
 had met ; how fond was the first greet- 
 ing; how tender the last embrace; 
 how fervent were your vows ; how 
 vivid your dreams of future happiness, 
 when, returning to your home, you 
 felt yourself secure in the confessed 
 love of the object of your warm affec- 
 tions ! Is your dream realized ? — are 
 you as happy as you expected ? Con- 
 sider whether, as a husband, you are 
 as fervent and constant as you were 
 when a lover. Remember that the 
 wife's claims to your unremitting re- 
 gard, great before marriage, are now 
 exalted to a much higher degree. She 
 has left the world for you — the home 
 of her childhood, the fireside of her 
 parents, their watchful care and sweet 
 intercourse have all been yielded up for 
 you. Look, then, most jealously upon 
 all that may tend to attract you from 
 home, and to weaken that union upon 
 which your temporal happiness mainly 
 -" depends ; and believe that in the 
 solemn relationship of husband is to 
 be found one of the best guarantees for 
 man's honor and happiness. 
 
 Summer is the season of love! 
 Hapny birds mate, and sing among the 
 tree» • fishes dart athwart the running 
 
 streams, and leap from their element 
 in resistless ecstasy ; cattle group in 
 peaceful nooks, by cooling streams ; 
 even the flowers seem to love, as they 
 twine their tender arms around each 
 other, and throw their wild tresses 
 about in beautiful profusion ; the 
 happy swain sits with his loved and 
 loving mistress beneath the sheltering 
 oak, whose arms spread out, as if to 
 shield and sanctify their pure attach- 
 ment. What shall the husband do 
 now, when earth and heaven seem to 
 meet in happy union ? Must he still 
 pore over the calculations of the 
 counting-house, or ceaselessly pursue 
 the toils of the work-room — sparing no 
 moment to taste the joys which heaven 
 measures out so liberally? No I 
 " Come, dear wife, let us once more 
 breathe the fresh air of heaven, and 
 look upon the beauties of earth. The 
 summers are few we may dwell to- 
 gether; we will not give them all to 
 Mammon. Again let our hearts glow 
 with emotions of renewed love — our 
 feet shall again tread the green sward, 
 and the music of the rustling trees 
 shall mingle in our whisperings of 
 love 1 " 
 
 If you meet losses, and times are 
 hard, tell your wife just how you stand. 
 Show her your balance-sheet. Let her 
 look over the items. You think it 
 will hurt her feelings. No, it won't do 
 any such thing ! She has been taught 
 to believe that money was with you, 
 just as little boys think it is with their 
 fathers — terribly hard to be reached, 
 yet inexhaustible. She has had her 
 suspicions already. She has guessed 
 you were not so prosperous as you 
 talked. But you had so befogged your 
 money affairs that she, poor thing, 
 knows nothing about them. Tell it 
 right out to her, that you are living 
 beyond your income. Take her into 
 partnership, and we '11 warrant you '11 
 never regret it. 
 
 A Wife's Power. — The power of a 
 wife for good or evil is irresistible. 
 Home must be the seat of happiness, 
 or it must be forever unknown. A 
 good wife is to a man wisdom, and 
 
300 
 
 YOU ASK I — I'll tell! 
 
 courage, and strength, and endurance. 
 A bad wife is confusion, weakness, dis- 
 comfiture, and despair. No condition 
 is hopeless where the wife possesses 
 firmness, decision, and economy. There 
 is no outward prosperity which can 
 counteract indolence, extravagance, 
 and folly at home. No spirit can 
 long endure bad domestic influence. 
 Man is strong, but his heart is not 
 adamant. He delights in enterprise 
 and action ; but to sustain him he 
 needs a tranquil mind and a whole 
 heart. He needs his moral force in 
 the conflicts of the world. To recover 
 his equanimity and composure, home 
 must be to him a place of repose, of 
 
 E(?ace, of cheerfulness, of comfort ; and 
 ii soul renews its strength again, and 
 goes forth with fresh vigor to en- 
 counter the labor and troubles of life. 
 But if at home he find no rest, and is 
 there met with bad temper, sullenness, 
 or gloom, or is assailed by discontent 
 or complaint, hope vanishes, and he 
 sinks into despair. 
 
 Hints for Wives. — If your husband 
 occasionally looks a little troubled 
 when he comes home, do not say to 
 him, with an alarmed countenance, 
 "What ails you, my dear?" Don't 
 bother him ; he will tell you of his own 
 accord, if need be. Don't rattle a 
 hailstorm of fun about his ears either. 
 Be observant and quiet. Don't sup- 
 pose, whenever he is silent and 
 thoughtful, that you are of course the 
 cause. Let him alone until he is in- 
 clined to talk ; take up your book or 
 your needlework (pleasantly, cheer- 
 fully ; no pouting — no sullenness) and 
 wait until he is inclined to be sociable. 
 Don't let him ever find a shirt-button 
 missing — a shirt-button being ofi" a 
 collar or wristband has frequently pro- 
 duced the first hurricane in married 
 life. Men's shirt-collars never fit ex- 
 actly; see that your husband's are made 
 as well as possible, and then, if he does 
 fret a little about them, never mind it; 
 men have a prescriptive right to fret 
 about shirt-collars. 
 
 Never complain that your husband 
 pores too much over the newspaper, to 
 
 the exclusion of that pleasing converse 
 which you formerly enjoyed with him. 
 Don't hide the paper ; don't give it to 
 the children to tear; don't be sulky 
 when the boy leaves it at the door, but 
 take it in pleasantly, and lay it down 
 before your spouse. Think what man 
 would be without a newspaper. Treat 
 it as if a great agent in the work of 
 civilization, — which it assuredly is, — 
 and think how much good newspapers 
 have done by exposing bad husbands 
 and bad wives, by giving their errors 
 to the eye of the public. But manage 
 you in this way : when your hus- 
 band is absent, instead of gossiping 
 with neighbors, or looking into store- 
 windows, sit down quietly, and look 
 over that paper ; run your eye over its 
 home and foreign news ; glance rap- 
 idly at the accidents and casualties ; 
 carefully scan the leading articles ; and 
 at tea-time, when your husband again 
 takes up the paper, say, " My dear, 
 what an awful state of things there 
 seems to be in Europe ! " or, " What a 
 terrible calamity at Santiago ! " or 
 " Trade appears to be flourishing in 
 the north ; " and depend upon it, down 
 will go the paper. If he has not read 
 the information, he will hear it all 
 from your lips ; and when you have 
 done, he will ask, " Did you, my dear, 
 read Banting's Letter on Corpulence ? " 
 And whether you did or not, you will 
 gradually get into as cosy a chat as you 
 ever enjoyed ; and you will soon dis- 
 cover that, rightly used, the news- 
 paper is the wife's real friend, for it 
 keeps the husband at home, and sup- 
 plies capital topics for everyday table- 
 talk. 
 
 Don't imagine, when you have ob- 
 tained a husband, that your attention 
 to personal neatness and deportment 
 may be relaxed. Then, in reality, is 
 the time for you to exhibit superior 
 taste and excellence in the cultivation 
 of your dress, and the becoming ele- 
 gance of your appearance. If it re- 
 quired some little care to foster the 
 admiration of a lover, how much more 
 is requisite to keep yourself lovely in 
 the eyes of him to whom there is now 
 
HTXTS FOR WIVES. 
 
 301 
 
 no privacy or disguise — your hourly 
 companion ! And if it was due to your 
 lover that you should always present 
 to him, who proposed to wed and 
 cherish you, a neat and lady - like 
 aspect, how much more is he- entitled 
 to a similar mark of respect who has 
 kept his promise with honorable fidelity, 
 and linked all his hopes of future hap- 
 piness with yours ! If you can manage 
 these matters without appearing to 
 study them, so much the better. Some 
 husbands are impatient of the routine 
 of the toilette, and not unreasonably 
 so — they possess active and energetic 
 spirits, sorely disturbed by any waste 
 of time. Some wives have discovered 
 an admirable facility in dealing with 
 this difficulty ; and it is a secret which, 
 having been discovered by some, may 
 be known to all, and is well worth the 
 finding out. 
 
 It is astonishing how much the 
 cheerfulness of a wife contributes to 
 the happiness of home. She is the sun 
 — the centre of a domestic system, and 
 her children are like planets around 
 her, reflecting her rays. How merry 
 the little ones look when the mother is 
 joyous and good-tempered; and how 
 easily and pleasantly her household 
 labors are overcome! Her cheerful- 
 ness is reflected everywhere : it is seen 
 in the neatness of her toilette, the 
 order of her table, and even the sea- 
 soning of her dishes. We remember 
 hearing a husband say that he could 
 always gauge the temper of his wife by 
 the quality of her cooking : good tem- 
 per even influenced the seasoning of 
 ner soups, and the lightness and deli- 
 cacy of her pastry. When ill-temper 
 pervades, the pepper is dashed in as a 
 cloud — perchance the top of the pep- 
 per-box is included, as a kind of a 
 diminutive thunderbolt ; the salt is all 
 in lumps ; and the spices seem to be- 
 take themselves to one spot in a pud- 
 ding, as if dreading the frowning face 
 above them. If there be a husband 
 who could abuse the smiles of a really 
 good-tempered wife, we should like to 
 look at him ! No, no, such a phenome- 
 non does not exist. Among elements 
 
 of domestic happiness, the amiability 
 of the wife and mother is of the utmost 
 importance — it is one of the best se- 
 curities for the Happiness of Home. 
 
 Perchance you think that your hus- 
 band's disposition is much changed; 
 that he is no longer the sweet-tem- 
 pered, ardent lover he used to be. This 
 may be a mistake. Consider his strug- 
 gles with the world — his everlasting 
 race with the busy competition of 
 trade. What is it makes him so eager 
 in the pursuit of gain — so energetic 
 by day, so sleepless by night — but his 
 love of home,, wife, and children, and 
 a dread that their respectability, ac- 
 cording to the light in which he has 
 conceived it, may be encroached upon 
 by the strife of existence ? This is the 
 true secret of that silent care which 
 preys upon the hearts of many men ; 
 and true it is, that when love is least 
 apparent, it is nevertheless the active 
 principle which animates the heart, 
 though fears and diappointments make 
 up a cloud which obscures the warmer 
 element. As above the clouds there 
 is glorious sunshine, while below are 
 showers and gloom, so with the con- 
 duct of man — behind the gloom of 
 anxiety is a bright fountain of high 
 and noble feeling. Think of this in 
 those moments when clouds seem to 
 lower upon your domestic peace, and, 
 by tempering your conduct accord- 
 ingly, the gloom will soon pass away, 
 and warmth and brightness take its 
 place. 
 
 Woman has always been described 
 as clamoring for the last word : actors, 
 authors, preachers, and philosophers, 
 have agreed in attributing this trait to 
 her, and in censuring her for it. Yet 
 why they should condemn her, unless 
 they wish the matter reversed, and thus 
 committed themselves to the error im- 
 puted to her, it were difficult to dis- 
 cover. However, so it is ; — and it re- 
 mains for some one of the sex, by an 
 exhibition of noble example, to aid in 
 sweeping away the unpleasant impu- 
 tation. The wife who will establish 
 the rule of allowing her husband to 
 have the last word, will achieve foi 
 
302 
 
 YOU ask! — I'l.i. tell! 
 
 herself and her sex a great moral vic- 
 tory ! Is he right ? — it were a great 
 error to oppose him. Is he wrong f — 
 he will soon discover it, and applaud 
 the self-command which bore unvexed 
 his pertinacity. And gradually there 
 will spring up such a happy fusion of 
 feelings and ideas, that there will be 
 no " last word " to contend about, but 
 a steady and unruffled flow of generous 
 sentiment. 
 
 Model Mothers. — Models are of 
 the first importance in moulding the 
 nature of a child ; and if we would 
 have fine characters, we must neces- 
 sarily present before them fine models. 
 Now the model most constantly before 
 every child's eye is the mother. " One 
 good mother," said George Herbert, 
 " is worth a hundred schoolmasters. 
 In the home she is loadstone to all 
 hearts and loadstar to all eyes." Imi- 
 tation of her is constant — imitation 
 which Bacon likens to a " globe of pre- 
 cepts." It is instruction. It is teach- 
 ing without words, often exemplify- 
 ing more than tongue can teach. In 
 the face of bad example the best pre- 
 cepts are of but little avail. The ex- 
 ample is followed, not the precepts. 
 Indeed, precept at variance with prac- 
 tice is worse than useless, inasmuch 
 as it only serves to teach that most 
 cowardly of vices — hypocrisy. Even 
 children are judges of hypocrisy, and 
 the lessons of the parent who says one 
 thing and does the opposite are quickly 
 seen through. 
 
 Tired Mothers. 
 
 A iittle elbow leans upon your knees, — 
 
 Your tired kneo, that has so much to bear; 
 A child's dear eyes are looking lovingly 
 
 From uixlcriK-ath a thatch of tangled hair. 
 Perhaps you do not heed the velvet touch 
 
 Of warm, moist lingers, folding yours so tight ; 
 You du not prize this blessing over-much ; 
 
 You almost are too tired to pray to-night. 
 
 But it is blessedness I A year ago 
 
 I did not see it as I do to-day — 
 We are so dull and thankless, and too slow 
 
 To catch the sunshine till it slips away. 
 And now it seems surpassing strange to me, 
 
 That, while I wore the badge of motherhood, 
 [ did Dot kiss more oft and tenderly 
 
 Ths little child that brought me only good. 
 
 And if, some night, when yon sit down to rest, 
 
 You miss this elbow from yuur tired knee, 
 This restless, curliug head from off your breast, 
 
 This lisping tongue that chatters constantly; 
 If from your own the dimpled hands have slipped, 
 
 And ne'er would nestle in your palm again: 
 If the white feet into their grave had tripped — 
 
 I could not blame you for your heartache thei 
 
 I wonder so that mothers ever fret 
 
 At little children clinging to their gowns; 
 Or that the footprints, when the days are wet, 
 
 Are ever black euoiigh to make them frown. 
 If I could find a little muddy boot, 
 
 Or cap, or jacket, on my chamber floor; 
 If I could kiss a rosy, restless foot, 
 
 And hear its patter in my house once more ; 
 
 If I could mend a broken cart to-day. 
 
 To-morrow make a kite to reach the sky- 
 There is no woman in God's world could sajr 
 
 She was more blissfully content than I. 
 But ah 1 the dainty pillow next my own 
 
 Is never rumpled by a shining head ; 
 My singing bird from its nest is flown; 
 
 The little boy I used to kiss is dead I 
 
 We Learn from Daily Experi 
 ENCE that children who have been 
 the least indulged thrive much better, 
 unfold all their faculties quicker, and 
 acquire more muscular strength and 
 vigor of mind, than those who have 
 been constantly favored, and treated 
 by their parents with the most solic- 
 itous attention ; bodily weakness and 
 mental imbecility are the usual attri- 
 butes of the latter. 
 
 The First and Principal Rule 
 of education ought never to be forgot- 
 ten — that man is intended to be a free 
 and independent agent ; that his moral 
 and physical powers ought to be spon- 
 taneously developed ; that he should, aa 
 soon as possible, be made acquainted 
 with the nature and uses of all his 
 faculties, in order to attain that degree 
 of perfection which is consistent with 
 the structure of his organs ; and that 
 he was not originally designed for 
 what we endeavor to make of him by 
 artificial aid. 
 
 The Greatest Art in educating 
 children consists in a continued vigi- 
 lance over all their actions, without 
 ever giving them an opportunity of 
 discovering that they are guided and 
 watched. 
 
 Children should not be allowed to 
 ask for the same thing twice. Thia 
 may be accomplished by parents, 
 teacher, or whoever may happen t« 
 
ADVICE TO LADIES. 
 
 303 
 
 have the management of them, pay- 
 ing attention to their little wants, if 
 proper, at once, when possible. Chil- 
 dren should be .instructed to under- 
 stand that when they are not answered 
 immediately, it is because it is not con- 
 venient. Let them learn patience by 
 waiting. 
 
 To Awaken Children from their 
 sleep with a noise, or in an impetuous 
 manner, is extremely injudicious and 
 hurtful ; nor is it proper to carry them 
 from a dark room immediately into a 
 glaring light, or against a dazzling 
 wall ; for the sudden impression of 
 light debilitates the organs of vision, 
 and lays the foundation of weak eyes, 
 from early infancy. 
 
 Biting the Nails. — This is a habit 
 that should be immediately corrected 
 in children, as, if persisted in for any 
 length of time, it permanently deforms 
 the nails. Dipping the finger-ends in 
 some bitter tincture will generally 
 prevent children from putting them in 
 their mouth ; but if this fails, as it 
 sometimes will, each finger-end ought 
 to be encased in a stall until the pro- 
 pensity is eradicated. 
 
 Counsels for the Young.— Never be 
 cast down by trifles. If a spider break 
 his thread twenty times, twenty times 
 will he mend it again. Make up your 
 mind to do a thing, and you will do 
 it. Fear not if a trouble comes upon 
 you ; keep up your spirits, though the 
 day be a dark one. If the sun is going 
 down, look up to the stars. If the 
 earth is dark, keep your eye on heaven. 
 With God's promises, a man or a child 
 may be cheerful. Mind what you run 
 after. Never be content with a bubble 
 that will burst, firewood that will end 
 in smoke and darkness. Get that 
 which you can keep, and which is 
 worth keeping. Fight hard against a 
 hasty temper. Anger will come, but 
 resist it strongly. A fit of passion may 
 give you cause to mourn all the days 
 of your life. Never revenge an injury. 
 If you have an enemy, act kindly to 
 him and make him your friend. You 
 may not win him over at once, but try 
 again. Lot one kindness be followed 
 
 by another, till you have compassed 
 your end. Bj little and little, great 
 things are completed ; and repeated 
 kindness will soften the heart of stone. 
 Whatever you do, do it willingly. A 
 boy that is whipped to school never 
 learns his lessons well. A man who 
 is compelled to work cares not how 
 badly it is performed. He that pulls 
 off his coat cheerfully, strips up his 
 sleeves in earnest, and sings while he 
 works, is the man of action. 
 
 Advice to Young Ladies. — If 
 you have blue eyes you need not lan- 
 guish. 
 
 If black eyes you need not stare. 
 
 If you have pretty feet there is no 
 occasion to wear short petticoats. 
 
 If you are doubtful as to that point, 
 there can be no harm in letting the 
 petticoats be long. 
 
 If you have good teeth, do not 
 laugh for the purpose of showing 
 them. 
 
 If you have bad ones, do not laugh 
 less than the occasion may justify. 
 
 If you have pretty hands and arms, 
 there can be no objection to your play- 
 ing on the harp, if you play well. 
 
 If they are disposed to be clumsy, 
 work tapestry. 
 
 If you have a bad voice, rather 
 speak in a low tone. 
 
 If you have the finest voice in the 
 world, never speak in a high tone. 
 
 If you dance well, dance but seldom. 
 
 If you dance ill, never dance at all. 
 
 If you sing well, make no previous 
 excuses. 
 
 If you sing indifferently, hesitate not 
 a moment when you are asked, for few 
 people are judges of singing, but every 
 one is sensible of a desire to please. 
 
 If you would preserve beauty, rise 
 early. 
 
 If you would preserve esteem, be 
 gentle. 
 
 If you would obtain power, be conde- 
 scending. 
 
 If you would live happily, endeavor 
 to promote the happiness of others. 
 
 DAUGHTERS.— Mothers who wish 
 not only to discharge well their own 
 duties in the domestic circle, but to 
 
304 
 
 YOU ASK I I'l.L TEI.l! 
 
 hrain up their daughters for a later day 
 to make happy and comfortable fire- 
 Bides for their families, should watch 
 well, and guard well, the notions 
 which they imbibe and with which 
 they grow up. There will be so many 
 persons ready to fill their young heads 
 with false and vain fancies, and there 
 is so much always afloat in society 
 opposed to duty and common sense, 
 that if mothers do not watch well 
 their children may contract ideas very 
 fatal to their future happiness and 
 usefulness, and hold them till they 
 grow into habits of thought or feeling. 
 A wise mother will have her eyes 
 open, and be ready for every emer- 
 gency. A few words of common, 
 downright practical sense, timely 
 uttered by her, may be enough to 
 counteract some foolish idea or belief 
 put into her daughter's head by 
 others, while if it be left unchecked, 
 it may take such possession of the 
 mind that it cannot be corrected at a 
 later time. One falsity abroad in this 
 age is the notion that women, unless 
 compelled to it by absolute poverty, 
 are out of place when engaged in 
 domestic affairs. Now mothers should 
 have a care lest their daughters get 
 bold of this conviction as regards 
 themselves — there is danger of it ; the 
 fashion of the day engenders it, and 
 the care that an affectionate family 
 take to keep a girl, during the time 
 of her education, free from other 
 occupations than those of her tasks or 
 her recreations, also endangers it. It 
 is possible that affection may err in 
 pushing this care too far ; for as edu- 
 cation means a fitting for life, and as 
 a woman's life is much connected with 
 domestic and family affairs — or ought 
 to be so — if the indulgent considera- 
 tion of parents abstain from all de- 
 mands upon the young pupil of the 
 school not connected with her books 
 or her play, will she not naturally 
 infer that the matters with which she 
 is never asked to concern herself are, 
 in fact, no concern to her, and that 
 any attention she ever may bestow on 
 them is not a matter of simple duty, 
 
 hut of grace, or concession, or stooping, 
 on her part ? Let mothers avoid such 
 danger. If they would do so, they 
 must bring up their daughters from 
 the first with the idea that in this 
 world it is required to give as well as 
 to receive, to minister as well as to 
 enjoy ; that every person is bound to 
 be useful — practically, literally useful 
 — in his own sphere, and that a wo- 
 man's first sphere is the house, and its 
 concerns and demands. Once really 
 imbued with this belief, and taught to 
 see how much the comfort and happi- 
 ness of woman herself, as well as of 
 her family, depends on this part of her 
 discharge of duty, a young girl will 
 usually be anxious to learn all that 
 her mother is disposed to teach, and 
 will be proud and happy to aid in any 
 domestic occupations assigned to her. 
 These need never be made so heavy as 
 to interfere with the peculiar duties 
 or enjoyments of her age. If a 
 mother wishes to see her daughter 
 become a good, happy, and rational 
 woman, never let there be contempt 
 for domestic occupations, or suffer 
 them to be deemed secondary. 
 
 BOYS. — What to do with boys is a 
 question which sometimes troubles wise 
 heads. We know some people consider 
 them a sort of nuisance, capable of 
 making any amount of noise, and al- 
 ways ready for mischief, whether it be 
 pulling the cat's tail, teasing little 
 sisters, or playing with powder and 
 matches in the barn ; but, with all 
 their pranks and capers, we like them, 
 and consider them a very much mis- 
 used portion of society. Boys are very 
 much what we make them by our treat- 
 ment of them. Girls are nice little 
 bodies, so we dress them nicely, make 
 birthday parties for them — but a boy's 
 birthday party, who ever heard of such 
 a thing? and as to fixing them up, why 
 that is altogether out of the question- 
 But never mind, boys; while the girl* 
 are confined indoors to prevent their 
 clothes from becoming soiled, you can 
 climb trees, fish, build dams, and have 
 more real fun than could be gotten out 
 of the most splendid suit of clothes in 
 
TEACH HOYS TRADES. 
 
 305 
 
 town, besides building up a strong con- 
 stitution in your already robust little 
 body. 
 
 Boys must have amusement and 
 recreation after their day's labor. If 
 they cannot find it at home, they will 
 be apt to seek it away from home; 
 hence it becomes parents to provide 
 entertainment at home. If fond of 
 music, furnish them an instrument, if 
 your means permit, whether it be vio- 
 lin, guitar, or piano ; if games interest 
 them, provide innocent ones ; if fond 
 of reading, by all means supply the 
 best of literature, and endeavor to cul- 
 tivate that taste where it is deficient, 
 although plain clothes must be worn 
 in order to incur the necessary expense 
 of purchasing suitable books and 
 papers. Amusements are not the only 
 things necessary to make boys feel an 
 interest in home affairs. If they can 
 claim something as their own, it will 
 be a stimulus to them. If they like 
 bees, let them have a swarm all their 
 own, the avails of which go into their 
 own pockets ; or let them manage some 
 of the poultry, raise a calf or pig for 
 their own — not theirs until killing or 
 selling time comes, when it belongs to 
 father. 
 
 Few boys have the right idea of 
 courage. It is often possessed by quiet 
 and gentle boys, who are looked upon 
 by their mates as the least courageous. 
 The boy who will not quarrel when he 
 is abused ; the boy who keeps himself 
 pure in speech and act when others are 
 rough and wicked ; the boy who defends 
 the weak against the strong ; the boy 
 who loves God, and is not afraid to 
 show it — he is the brave boy, and 
 makes the noble man. Don't forget, 
 dear boy. 
 
 A lazy boy makes a lazy man, just as 
 Bure as a crooked sapling makes a 
 crooked tree. Who ever yet saw a boy 
 grow up in idleness, that did not make 
 a shiftless vagabond when he became a 
 man, unless he had a fortune left him 
 to keep up appearances ? The great 
 mass of thieves, paupers, and criminals 
 have come to what they are by being 
 brought up in idleness. Those who 
 20 
 
 constitute the business part of the com- 
 munity — those who make our great 
 and useful men — were taught to be in- 
 dustrious. 
 
 Boys, Learn Trades ! — The annual 
 report of Hon. J. P.Wickersham, State 
 Superintendent of Common Schools for 
 1872, contains the following signifi- 
 cant paragraph, pointing parents to 
 the importance of having their chil- 
 dren learn some useful mechanical 
 trade. The statistics given are brief 
 and startling, Mr. Wickersham says : 
 " There are multitudes idly waiting 
 for vacant clerkships and unfilled 
 offices, while mechanical work, more 
 honorable and more remunerative, in- 
 vites on all sides the efforts of willing 
 hands. It is a fact as startling as it is 
 significant that of seventeen thousand 
 criminals in the Unitud States in 1868, 
 ninety - seven per cent, of them had 
 never learned a trade. Out of two 
 hundred and forty convicts received 
 at the Eastern Penitentiary (Pennsyl- 
 vania) last year, only twelve had been 
 apprenticed and served their time." 
 
 Wanted— an Honest, Industrious, 
 Steady Boy. — We lately saw an ad- 
 vertisement headed as above. It con- 
 veys to every boy an impressive moral 
 lesson. " An honest, industrious boy," 
 is always wanted. He will be sought 
 for ; his services will be in demand ; 
 he will be respected and loved ; he 
 will be spoken of in terms of high 
 commendation ; he will always have a 
 home ; will grow up to be a man of 
 known worth and established charac- 
 ter. He will be wanted. The mer- 
 chant will want him for a salesman or 
 clerk ; the master mechanic will want 
 him for an apprentice or foreman ; 
 those with a job to let will want him 
 for a contractor ; clients will want him 
 for a lawyer ; patients for a physician ; 
 religious congregations for a pastor; 
 parents for a teacher of their children ; 
 and the people for an officer. He will 
 be wanted — townsmen will want him 
 for a citizen ; acquaintance as a neigh- 
 bor ; neighbors as a friend ; families 
 as a visitor ; the world as an acquaint- 
 ance; nay, girls will want him as a 
 
306 
 
 YOU ask! — I'll tell! 
 
 beau, and finally, for a husband ! An 
 honest, industrious boy ! Just think 
 of it, boys ; will you answer this descrip- 
 tion? Can you apply for this situa- 
 tion ? Are you sure that you will be 
 wanted? You may be smart and ac- 
 tive, but that does not fill the requisi- 
 tion — are you honest ? You may be 
 capable — are you industrious ? You 
 may be well dressed, and create a fa- 
 vorable impression at first sight, but 
 are you honest, steady, and indus- 
 trious? You may apply for a good 
 situation — are you sure that your 
 friends, teachers, and acquaintances 
 can recommend you for these quali- 
 ties? Nothing else will make up for 
 a lack of them ; no readiness or apt- 
 ness for business will do it. You must 
 be honest, steady, and industrious ! 
 
 SERVANTS.— There are frequent 
 complaints in these days, that servants 
 are bad, and apprentices are bad, and 
 dependants and aiding hands gener- 
 ally are bad. It may be so. But if it 
 is so, what is the inference? In the 
 ■working of the machine of society, 
 class moves pretty much with class; 
 that is, one class moves pretty much 
 with its equals in the community 
 (equals so far as social station is con- 
 cerned), and apart from other classes, 
 as much those below as those above 
 itself; but there is one grand exception 
 to this general rule, and that is, in the 
 case of domestic servants. The same 
 holds, though in less degree, with ap- 
 prentices and assistant hands ; and in 
 less degree only, because in this last 
 case, the difference of grade is slighter. 
 Domestic servants, and assistants in 
 business and trade, come most closely 
 and continually into contact with their 
 employers ; they are about them from 
 morning till night, and see them in 
 every phase of character, in every 
 style of humor, in every act of life. 
 How powerful is the force of example! 
 Rectitude is promoted, not only by 
 precept but by example, and, so to 
 speak, by contact it is increased more 
 widely. Kindness is communicated 
 in the same way. Virtue of every 
 kind acts like an electric shock. Those 
 
 who come under its influence imbiba 
 its principles. The same with quali- 
 ties and tempers that do no honor to 
 our nature. If servants come to yoi 
 bad, you may at least improve them 
 possibly almost change their nature. 
 Here follows, then, a receipt to that 
 effect : — Receipt for obtaining good 
 servants. — Let them observe in your 
 conduct to others just the qualities 
 and virtues that you would desire they 
 should possess and practice as respecta 
 you. Be uniformly kind and gentle. 
 If you reprove, do so with reason and 
 with temper. Be respectable, and you 
 will be respected by them. Be kind, 
 and you will meet kindness from them. 
 Consider their interests, and they will 
 consider yours. A friend in a servant 
 is no contemptible thing. Be to every 
 servant a friend ; and heartless, in- 
 deed, will be the servant who does not 
 warm in love to you. 
 
 Ready Money will always com- 
 mand the best and cheapest of every 
 article of consumption, if expended 
 with judgment: and the dealer, who in- 
 tends to act fairly, will always prefer it. 
 
 Trust not him who seems more 
 anxious to give credit than to receive 
 cash. 
 
 The former hopes to secure cus- 
 tom by having a hold upon you in his 
 books ; and continues always to make 
 up for his advance, either by an ad- 
 vanced price, or an inferior article; 
 while the latter knows that your cus- 
 tom can only be secured by fair deal- 
 ing. 
 
 There is, likewise, another 
 Consideration, as far as economy is 
 concerned, which is not only to buy 
 with ready money, but to buy at 
 proper seasons ; for there is with every 
 article a cheap season and a dear oiio ; 
 and with none more than coals : iiisu- 
 mu(!h, that the master of a family who 
 fills iiis coal-cellar in the middle of 
 the summer, rather than the bejiin- 
 nins of the winter, will find it filled 
 at less expense than it would othoi- 
 wise cost him, and will be enabled to 
 see December's snows falling without 
 leeling his enjoyment 
 
THE USE OF LANGUAGE. 
 
 Errors to be Avoided in Conversation— Rules of Pronunciation- 
 How TO Spell and Punctuate Correctly. 
 
 CONVERSATION. — There are 
 many talkers, but few who know how 
 to converse agreeably. Speak dis- 
 tinctly, neither too rapidly nor too 
 slowly. Accommodate the pitch of your 
 voice to the hearing of the person with 
 whom you are conversing. Never 
 speak with your mouth full. Tell 
 your jokes, and laugh afterwards. 
 Dispense with superfluous words — 
 such as, " Well, I should think." 
 
 The Woman who wishes her con- 
 versation to be agreeable will avoid 
 conceit or affectation, and laughter 
 which is not natural and spontaneous. 
 Her language will be easy and un- 
 studied, marked by a graceful careless- 
 ness, which, at the same time, never 
 oversteps the limits of propriety. Her 
 lips will readily yield to a pleasant 
 smile ; she will not love to hear herself 
 talk ; her tones will bear the impress 
 of sincerity, and her eyes kindle with 
 animation as she speaks. The art of 
 pleasing is, in truth, the very soul of 
 good breeding ; for the precise object 
 of the latter is to render us agreeable 
 to all with whom we associate — to 
 make us, at the same time, esteemed 
 and loved. 
 
 We need scarcely advert to 
 the rudeness of interrupting any one 
 who is speaking, or to the impropriety 
 of pushing, to its full extent, a discus- 
 sion which has become unpleasant. 
 
 Some Men have a Mania for 
 Greek and Latin quotations : this is 
 peculiarly to be avoided. It is like 
 pulling up the stones from a tomb 
 wherewith to kill the living. Nothing 
 is more wearisome than pedantry. 
 
 If you feel your Intellectual 
 Superiority to any one with whom 
 you are conversing, do not seek to bear 
 him down : it would be an inglorious 
 criumph, and a breach of good manners. 
 Beware, too, of speaking lightly of 
 subjects which bear a sacred character. 
 
 Witlings occasionally gain a 
 Reputation in society ; but nothing 
 is more insipid and in worse taste than 
 their conceited harangues and self-suf- 
 ficient air. 
 
 It is a Common Idea that the art 
 of writing and the art of conversation 
 are one ; this is a great mistake. A 
 man of genius may be a very dull 
 talker. 
 
 The Two Grand Modes of making 
 your conversation interesting, are to 
 enliven it by recitals calculated to 
 affect and impress your hearers, and to 
 intersperse it with anecdotes and smart 
 things. 
 
 Errors in Speaking. — There are 
 several kinds of errors in speaking. 
 The most objectionable of them 
 are those in which words are em- 
 ployed that are unsuita.ble to convey 
 the meaning intended. Thus, a per- 
 son wishing to express his intention 
 of going to a given place, says, " I 
 propose going," when, in fact, he pur- 
 poses going. An amusing illustration 
 of this class of error was overheard by 
 ourselves. A venerable matron was 
 speaking of her son, who, she said, 
 was quite stage-struck. " In fact," re- 
 marked the old lady, " he is going to ;; 
 pren^Uure performance this evening!" 
 «Jousidering that most amateur per- 
 formances are premature, we hesitate 
 307 
 
308 
 
 YOU ask! — I'll, tell! 
 
 to say that this word was misapplied ; 
 though, evidently, the maternal inten- 
 tion was to convey quite another 
 meaning. 
 
 Other Errors Arise from the 
 substitution of sounds similar to the 
 words whicli should be employed ; 
 that is, spurious words instead of gen- 
 uine ones. Thus, some people say, 
 " renumerative," when they mean " re- 
 munerative." A nurse, recommending 
 her mistress to have one of the newly- 
 invented carriages for her child, ad- 
 vised her to purchase a preamputator / 
 
 Other Errors are Occasioned 
 by imperfect knowledge of the Eng- 
 lish grammar. Thus, many people 
 say, " Between you and I," instead of 
 " Between you and me." By the mis- 
 use of the adjective : " What beautiful 
 butter ! What a nice landscape ! " 
 They should say, " What a beautiful 
 lanchcape I What nice butter ! " And 
 by numerous other departures from 
 the rules of grammar, which will be 
 pointed out hereafter. 
 
 By the Mispronunciation of 
 Words. Many persons say ^ronoun- 
 ciation instead of pronunciation ; oth- 
 ers say pro-nun-she-a-shun, instead of 
 pro-nun-ce-a-shun. 
 
 By the Misdivision of Words 
 and syllables. This defect makes the 
 words an ambassador sound like a nam- 
 bassador, or a7i adder like a nadder. 
 
 By Imperfect Enunciation, as 
 when a person says hebben for heaven, 
 ebber for ever, jocholate for chocolate, 
 etc. 
 
 By the Use of Provincialisms, 
 or words retained from various dia- 
 lects. 
 
 Rules and Hints for Correct 
 Speaking. — Who and tvhom are used 
 in relation to persons, and which in 
 relation to things. But it was once 
 common to say, " the man which." 
 This should now be avoided. It is 
 now usual to say, " Our Father who 
 art in heaven," instead of "which art 
 in heaven." 
 
 \\%ose is, however, sometimes ap- 
 plied to things as well as to persona 
 
 We may therefore say, " The country 
 whose inhabitants are free." [Gram- 
 marians differ in opinion upon this 
 subject, but general usage justifies the 
 rule.] 
 
 Thou is employed in solemn dis- 
 course, and you in common language. 
 Ye (plural) is also used in serious 
 addresses, and you in familiar language. 
 
 The uses of the word It are vari- 
 ous, and very perplexing to the uned- 
 ucated. It is not only used to imply 
 persons, but things, and even ideas, 
 and therefore, in speaking or writing, 
 its assistance is constantly required. 
 The perplexity respecting this word, 
 arises from the fact that in using it in 
 the construction of a long sentence, 
 sufficient care is not taken to insure 
 that when it is employed it really 
 points out or refers to the object in- 
 tended. For instance, " It was rain- 
 ing when John set out in his cart to 
 go to the market, and he waa delayed 
 so long that it was over before he 
 arrived." Now what is to be under- 
 stood by this sentence? Was the rain 
 over? or the market? Either or both 
 might be inferred from the construc- 
 tion of the sentence, which, therefore, 
 should be written thus : "It was rain- 
 ing when John set out in his cart to 
 go to the market, and he was delayed 
 so long that the market was over be- 
 fore he arrived." 
 
 Eule. — After writing a sentence, 
 always look through it, and see that 
 wherever the word It is employed, it 
 refers to or carries the mind back to 
 the object which it is intended to point 
 «ut. 
 
 The general distinction between This 
 and That is, this denotes an object 
 present or near, in time or place, that 
 something which is absent. 
 
 These refers, in the same manner, 
 to present objects, while those refers to 
 things that are remote. 
 
 Who changes, under certain condi- 
 tions, into ivhose and whom. But that 
 and which always remain the same. 
 
 That may be applied to nouns or 
 subjects of all sorts ; as, the girl that 
 went to school, the d^g that bit me, the 
 
CONVERSATION. 
 
 309 
 
 ship that went to London, the ojnnion 
 that he entertained. 
 
 The misuse of these pronouns gives 
 rise to more errors in speaking and 
 writing than any other cause. 
 
 When you wish to distinguish be- 
 tween two or more persons, say, 
 ''Which is the happy man?" — not 
 who — "Wliich of those ladies do you 
 admire ? " 
 
 Instead of " Who do you think hiw 
 to be?" — Say," Whom do you thiik 
 him to be ? " 
 
 Who77i should I see ? 
 
 To whom do you speak ? 
 
 Who said so ? 
 
 Who gave it to you ? 
 
 Of whom did you procure them ? 
 
 Who was he ? 
 
 Who do men say that / am ? 
 
 Whom do they represent me to bfi ? 
 
 In many instances in which who i? 
 used as an interrogative, it does not 
 become whom ; as " Who do vou speak 
 to ? " " Who do you expect ? " " Who 
 is she married to? " " Who is this re- 
 served for ? " " Who was it made by ? " 
 Such sentences are found in the writ- 
 ings of our best authors, and it would 
 be presumptuous to consider them as 
 ungrammatical. If the word whom 
 should be preferred, then it would be 
 best to say, " For whom is this re- 
 served?" etc. 
 
 Instead of " After which hour," say, 
 "After that hour." 
 
 Self should never be added to his, 
 their, mine, or thine. 
 
 Each is used to denote every indi- 
 vidual of a number. 
 
 Every denotes all the Individuals of 
 a number. 
 
 Either and or denote an alternative : 
 " I will take either road, at your pleas- 
 ure ; "' "I will take this or that." 
 
 Neither means not either; and nor 
 means not the other. 
 
 Either is sometimes used for each — 
 *' Two thieves were crucified, on either 
 side one." 
 
 " Let each esteem others as good as 
 themselves," should be, " Let each 
 esteem others as good as himself." 
 
 " There are bodies each of which are 
 
 80 small," should be, " each of which is 
 80 small." 
 
 Do not use double superlatives, such 
 as most straightest, most highest, most 
 finest. 
 
 The term worser has gone out of use ; 
 but lesser is still retained. 
 
 The use of such words as chiefest, ex- 
 tremest, etc., has become obsolete, be- 
 cause they do not give any superior 
 forms to the meanings of the primary 
 words, chief, extreme, etc. 
 
 Such expressions as more impossible, 
 more indispensable, more universal, more 
 uncontrollable, more unlimited, etc., are 
 objectionable, as they really enfeeble 
 the meaning which it is the object of 
 the speaker or writer to strengthen. 
 For instance, impossible gains no 
 strength by rendering it more impossi- 
 ble. This class of error is common 
 with persons who say, " A great large 
 house," " A great big animal," " A little 
 small foot," " A tiny little hand." 
 
 Here, there, and where, originally de- 
 noting place, may now, by common 
 consent, be used to denote other mean- 
 ings; such as " There I agree with 
 you," " Where we differ," " We find 
 pain where we expected pleasure," 
 "Here you mistake me." 
 
 Hence, whence, and thence denoting 
 departure, etc., may be used without 
 the word from. The idea oi from is 
 included in the word whence — there- 
 fore it is unnecessary to say, "From 
 whence." 
 
 Hither, thither, and whither, denoting 
 to a place, have generally been super- 
 seded by here, there, and where. But 
 there is no good reason why they 
 should not be employed. If, however, 
 they are used, it is unnecessary to add 
 the word to, because that is implied — 
 "Whither are you going?" "Where 
 are you going?" Each of these sen- 
 tences is complete. To say, " Where 
 are you going to f " is redundant. 
 
 Two negatives destroy each other, 
 and produce an affirmative. " Nor did 
 he not observe them," conveys the idea 
 that he did observe them. 
 
 But negative assertions are allow- 
 able. " His manners are not unpo- 
 
310 
 
 YOU ask! — I'll, tell! 
 
 lite," which implies that his manners 
 are, in some degree, marked by polite- 
 ness. 
 
 Instead of " t had rather walk," say 
 " I would rather walk." 
 
 Instead of " I had better go," say " It 
 were better that I should go." 
 
 Instead of " I doubt not but I shall 
 be able to go," say " I doubt not that I 
 shall be able to go." 
 
 Instead of " Let you and /," say 
 " Let you and me." 
 
 Instead of " I am not so tall 
 as him" say "I am not so tall as 
 he." 
 
 When asked "Who is there?" do 
 not answer " Me," but " I." 
 
 Instead of "For you and /," say 
 " For you and me." 
 
 Instead of " Says I," say " I said." 
 
 Instead of "You are taller than 
 me" say " You are taller than I." 
 
 Instead of " I ain't," or " I amH," 
 say " I am not." 
 
 Instead of "Whether I be present 
 or no," B&y " Whether I be present or 
 not." 
 
 For "Not that I know on," say 
 " Not that I know." 
 
 Instead of " Was 1 to do so," say 
 " Were I to do so." 
 
 Instead of "I would do the same 
 if 1 was him," say "I would do the 
 same if I were he." 
 
 Instead of " I had as lief go my- 
 self," say " I would as soon go my- 
 self," or " I would rather." 
 
 It is better to say " Bred and born," 
 than " Born and bred." 
 
 It is better to say "Six weeks 
 ago," than "Six weeks back." 
 
 It is better to say "Since which 
 time," than "Since when." 
 
 It is better to say " I repeated it," 
 than " I said so over again." 
 
 It is better to say " A physician," 
 or " A surgeon " (according to his de- 
 gree), than " A doctor." 
 
 Instead of " He was too young to 
 have suffered much," say " He was too 
 young to suffer much." 
 
 Instead of "Less friends," say 
 " Fewer friends." Less refers to quan- 
 tity. 
 
 Instead of "We accuse him /or" say 
 " We accuse him of." 
 
 Instead of " We acquit him from," 
 say " We acquit him of." 
 
 Instead of " I am averse /rom that," 
 say " I am averse to that." 
 
 Instead of " I confide on you," say 
 " I confide in you." 
 
 Instead of " I differ with you," say 
 " I differ from you." 
 
 Instead of " As soon as ever,'' say 
 " As soon as." 
 
 Instead of " The very best," or " The 
 very worst," say " The best or the 
 worst." 
 
 Instead of " A winters moraing," say 
 " A winter morning," or " A wintry 
 morning." 
 
 Instead of " Fine morning, this 
 morning," say " This is a fine morning." 
 
 Instead of " How do you do f " say 
 " How are you ? " 
 
 Instead of " Not so well as I could 
 wish," say " Not quite well." 
 
 Avoid such phrases as " No great 
 shakes," " Nothing to boast of," 
 " Down in my boots," " Suffering from 
 the blues." All such sentences indi- 
 cate vulgarity. 
 
 Instead of " No one cannot prevail 
 upon him," say " No one can prevail 
 upon him." 
 
 Instead of "No one hasn't called," 
 say " No one has called." 
 
 Avoid such phrases as " If I was 
 you," or even " If I were you." Better 
 say ". I advise you how to act." 
 
 Instead of " You have a right to pay 
 me," say " It is right that you should 
 pay me." 
 
 Instead of " I am going on a tour," 
 say " I am about to take a tour," or 
 "going." 
 
 Instead of " I am going over the 
 bridge," say " I am going across the 
 bridge." 
 
 Instead of " He is coming here," say 
 " He is coming hither." 
 
 Instead of " He lives opposite the 
 square," say " He lives opposite to the 
 square." 
 
 Instead of" He belongs to the Reform 
 Club," say " He is a member of the 
 Reform Club." 
 
CONVERSATION. 
 
 311 
 
 Instead of " This villa to let" say 
 " This villa to be let." 
 
 Instead of " I am slight in compari- 
 son to you," say " I am slight in com- 
 parison with you." 
 
 Instead of " I went for to see him," 
 Bay " I went to see him." 
 
 Instead of " The cake is all eat up," 
 Bay " The cake is all eaten." 
 
 Instead of" It is bad at the best," say 
 " It is very bad." 
 
 Instead of " Handsome is as hand- 
 some does," say "Handsome is who 
 handsome does." 
 
 Instead of "As I take it," say " As I 
 see," •r "As I understand it." 
 
 Instead of " The book fell on the 
 floor," say "The book fell to the 
 floor." 
 
 Instead of "His opinions are ap- 
 proved of by all," say " His opinions 
 are approved by all." 
 
 Instead of " I will add one more ar- 
 gument," say " I will add one argu- 
 ment more," or " another argument." 
 
 Instead of " Captain Reilly was 
 killed by a bullet," say " Captain 
 Reilly was killed with a bullet." 
 
 Instead of "A sad curse is war," say 
 " War is a sad curse." 
 
 Instead of " He stands six foot high," 
 say " He measures six feet," or " His 
 height is six feet." 
 
 Instead of " I go every now and then," 
 say " I go often, or frequently." 
 
 Instead of " Who finds him in 
 clothes," say " Who provides him with 
 
 Say " The first two," and " the last 
 two," instead of " The two first," "the 
 two last ; " leave out all expletives, 
 such as " of all," " first of all," " last 
 of all," " best of all," etc., etc. 
 
 Instead of " His health was drank 
 with enthusiasm," say " His health was 
 drunk enthusiastically." 
 
 Instead of "Except I am prevented," 
 say " Unless I am prevented." 
 
 Instead of " In its primary sense," 
 say " In its primitive sense." 
 
 Instead of " It grieves me to see 
 you," say " I am grieved to see you." 
 
 Instead of " Give me them papers," 
 say " Give me those papers." 
 
 Instead of "Those papers I hold in 
 my hand," say " These papers I hold 
 in my hand." 
 
 Instead of" I could scarcely imagine 
 hut what," say "I could scarcely imagine 
 but that." 
 
 Instead of " He was a man notorious 
 for his benevolence," say "He was 
 noted for his benevolence." 
 
 Instead of " She was a woman cele- 
 brated for her crimes," say " She waa 
 notorious on account of her crimes." 
 
 Instead of " What may your name 
 be? " say " What is your name ? " 
 
 Instead of " Bills are requested not to 
 be stuck here," say " Bill-stickers are 
 requested not to stick bills here." 
 
 Instead of "By smoking it often be- 
 comes habitual," say " By smoking 
 often it becomes habitual." 
 
 Instead of " I lifted it up," say " I 
 lifted it." 
 
 Instead of " It is equally of the same 
 value," say " It is of the same value," 
 or " equal value." 
 
 Instead of "I knew it previous to 
 your telling me," say "I knew it pre- 
 viously to your telling me." 
 
 Instead of " You rvas out when I 
 called," say " You were out when I 
 called." 
 
 Instead of " 1 thought I should have 
 won this game," say "I thought I should 
 win this game." 
 
 Instead of "This much is certain," 
 say " Thus much is certain," or, " So 
 much is certain." 
 
 Instead of " He went away a^ it may 
 be yesterday week," say " He went away 
 yesterday week." 
 
 Instead of " He came the Saturday 
 as it may be before the Mondkty" specify 
 the Monday on which he came. 
 
 Instead of " Put your watch in your 
 pocket," say " Put your watch into your 
 pocket." 
 
 Instead of " He has got riches," say 
 " He has riches." 
 
 Instead of " Will you set down ? " say 
 " Will you sit down ? " 
 
 Instead of " The hen is setting," say 
 " The hen is sitting." 
 
 Instead of " It is raining very 
 hard," say " It is raining very feat." 
 
312 
 
 YOU ask!— I'll tell! 
 
 fnatead of " A quantity of people," 
 say " A number of people." 
 
 Instead of "He and they we know," 
 say " Him and them." 
 
 Instead of '^ As far as I can see," say 
 " So far as I can see." 
 
 Instead of " If I am not mistaken^'' 
 say " If I mistake not." 
 
 Instead of " You are mistaken," say 
 " You mistake." 
 
 Instead of " What beautiful tea ! " say 
 " What good tea ! " 
 
 Instead of " What a nice prospect ! " 
 say " What a beautiful prospect! " 
 
 Instead of " A new pair of gloves," 
 say " A pair of new gloves." 
 
 Instead of saying " He belongs to 
 the house," say " The house belongs to 
 him." 
 
 Instead of saying " Not no such 
 thing," say " Not any such thing." 
 
 Instead of " I hope you '11 think 
 nothing on it," say " I hope you '11 think 
 nothing of it." 
 
 Instead of " Restore it back to me," 
 say " Restore it to me." 
 
 Instead of " I suspect the veracity of 
 his story," say " I doubt the truth of 
 his story." 
 
 Instead of " I seldom or ever see 
 him," say " I seldom see him." 
 
 Instead of '^Rather warmish," or "A 
 little warmish," say " Rather warm." 
 
 Instead of " I expected to have found 
 him," say " I expected to find him." 
 
 Instead of " Shay," say " Chaise." 
 
 Instead of " He is a very rmng per- 
 son," say " He is rising rapidly," 
 
 Instead of " Who learns you music ? " 
 say " Who teaches you music? " 
 
 Instead of " I never sing whenever I 
 can help it," say " I never sing when I 
 can help it." 
 
 Instead of " Before I do that I must 
 first ask leave," say " Before I do that 
 I must ask leave." 
 
 Instead of " To get over the diffi- 
 culty," say " To overcome the diffi- 
 culty." 
 
 The lihrase " get over" is in many 
 ca.ses misapplied, ha, to " get over a 
 person," to " get over a week," to " get 
 over an opposition." 
 
 Instead of saying "The observation 
 
 of the rule," say " The observance of 
 the rule." 
 
 Instead of " A man of eighty years 
 of age," say "A man eighty years old." 
 
 Instead of " Here lays his honored 
 head," say "Here lies his honored head." 
 
 Instead of " He died from negli- 
 gence," say " He died through neglect," 
 or " in consequence of neglect." 
 
 Instead of " Apples are plenty," say 
 "Apples are plentiful." 
 
 Instead of " The latter end of the 
 year," say " Th( end, or the close of the 
 year." 
 
 Instead of " The then government," 
 say " The government of that age, or 
 century, or year, or time." 
 
 Instead of " For ought I know," say 
 " For aught I know." 
 
 Instead of " A couple of chairs," say 
 "Two chairs." 
 
 Instead of " Two couples," say " Four 
 persons." 
 
 But you ma/ say " A married 
 couple," or " A married pair," or " A 
 couple of fowls," etc., jn any case 
 where one of each sex is to be under- 
 stood. 
 
 Instead of " They are united together 
 in the bonds of matrimony," say " They 
 are united in matrimony," or " They 
 are married." 
 
 Instead of "We travel slow," say "We 
 travel slowly." 
 
 Instead of " He plunged down into 
 the river," say " He j^lunged into the 
 river." 
 
 Instead of " He jumped from off of 
 the scaffolding," say " He jumped off 
 from the scaffolding." 
 
 Instead of " He came the last of all," 
 say " He came the last." 
 
 Instead of " universal," with reference 
 to things that have any limit, say "gen- 
 eral ; " " generally aj)proved," instead 
 of " universally approved ; " " gener- 
 ally beloved," instead of " universally 
 beloved." 
 
 Instead of "They ruined oy„t another," 
 say " They ruined each other." 
 
 Instead of " If in case I succeed," 
 say " If I succeed." 
 
 Instead of " A large enough room,' 
 say "A room large enough." 
 
CONVERSATION. 
 
 313 
 
 Avoid such phrases as " I am up to 
 you," " I '11 be dowu upon you," 
 •' Cut," or " Mizzle." 
 
 Instead of " I should Jiist think I 
 could," say " I think I can." 
 
 Instead of " There has been a good 
 deal," say " There has been much." 
 
 Instead of " Following up a princi- 
 ple," say " Guided by a principle." 
 
 Instead of " Your obedient, humble 
 servant," say " Your obedient," or, 
 " Your humble servant." 
 
 Instead of saying "The effort you 
 are making for meeting the bill," say 
 " The effort you are making to meet 
 the bill." 
 
 Instead of saying " It shall be sub- 
 mitted to investigation and inquiry," 
 say " It shall be submitted to investi- 
 gation," or, '• to inquiry." 
 
 Dispense with the phrase "Conceal 
 from themselves the fact ;" it suggests a 
 gross anomaly. 
 
 Never say " Pure and unadulterated," 
 because the phrase embodies a repe- 
 tition. 
 
 Instead of saying "Adequate for," 
 say " Adequate to." 
 
 Instead of saying " A surplus over 
 and above," say " A surplus." 
 
 Instead of saying " A lasting and 
 permanent peace," say " A permanent 
 peace." 
 
 Instead of saying " I left you behind 
 at Boston," say " I left you behind me 
 at Boston." 
 
 Instead of saying " Has been followed 
 by immediate dismissal," say " Was 
 followed by immediate dismissal." 
 
 Instead of saying " Charlotte was 
 met with Thomas," say " Charlotte was 
 met by Thomas." But if Charlotte 
 and Thomas were walking together, 
 " Charlotte and Thomas were met by," 
 etc. 
 
 Instead of " It is strange that no 
 author should never have written," say 
 "It is strange that no author should 
 ever have written." 
 
 Instead of " I won't never write," say 
 " I will never write." 
 
 To say " Do not give him no more of 
 your money," is equivalent to saying 
 " (Hve him some of your money." Say 
 
 " Do not give him any of your 
 money." 
 
 Instead of saying " They are not 
 what nature designed them," say 
 " They are not what nature designed 
 them to be." 
 
 Instead of " By this meam," say " By 
 these means." 
 
 Instead of saying " A beautiful seat 
 and gardens," say " A beautiful seat 
 and its gardens." 
 
 Instead of " All that was wanting," 
 say " All that was wanted." 
 
 Instead of saying " I had not the 
 pleasure of hearing his sentiments 
 when I wrote that letter," say " I had 
 not the pleasure of having heard," etc. 
 
 Instead of "The quality of the 
 apples were good," say " The quality 
 of the apples was good." 
 
 Instead of " The want of learning, 
 courage, and energy are more visible," 
 say " is more visible." 
 
 Instead of " We are conversant about 
 it," say " We are conversant with it." 
 
 Instead of " We called at William," 
 say " We called on William." 
 
 Instead of " We die for want," say 
 " We die of want." 
 
 Instead of " He died by fever," say 
 " He died of fever." 
 
 Instead of " I enjoy bad health," say 
 " My health is not good." 
 
 Instead of " Either of the three," say 
 " Any one of the three." 
 
 Instead of " Better nor that," say 
 " Better than that." 
 
 Instead of " We often think on you," 
 say " We often think of you." 
 
 Instead of " Though he came, I did 
 not see him," say " Though he came, 
 yet I did not see him." 
 
 Instead of "Mine is so good as yours," 
 say " Mine is as good as yours." 
 
 Instead of " He was remarkable 
 handsome," say " He was remarkably 
 handsome." 
 
 Instead of "Smoke ascends up the 
 chimney," say "Smoke ascends the 
 chimney." 
 
 Instead of " You will some day be 
 convinced," say " You will one day be 
 convinced." 
 
 Instead of saying " Because I don't 
 
314 
 
 YOU ask! — I'll tellI 
 
 choose to," say " Because I would 
 rather not." 
 
 Instead of " Because why ? " say 
 "Why?" 
 
 Instead of "That there boy," say 
 " That boy." 
 
 Instead of "Direct your letter to 
 me," say "Address your letter to me." 
 
 Instead of " The horse is not much 
 ■worth" say " The horse is not worth 
 much." 
 
 Instead of " The subject-matter of 
 debate," say "The subject of debate." 
 
 Instead of saying "When hewas come 
 back," say " When he had come back." 
 
 Instead of saying " His health has 
 been shook," say " His health has been 
 shaken." 
 
 Instead of " It was spoke in my pres- 
 ence," say " It was spoken in my pres- 
 ence." 
 
 Instead of " Very right," or " Very 
 wrong," say " Eight," or " Wrong." 
 
 Instead of " The mortgager paid him 
 the money," say " The mortgagee paid 
 him the money." The mortgagee 
 lends ; the mortgager borrows. 
 
 Instead of " This town is not as large 
 as we thought," say " This town is not 
 so large as we thought." 
 
 Instead of " I took you to be another 
 person," say " I mistook you for another 
 person." 
 
 Instead of " On either side of the 
 river," say " On each side of the river." 
 
 Instead of " There 's fifty," say "There 
 are fifty." 
 
 Instead of " The best of the two," 
 say " The better of the two." 
 
 Instead of " My clothes have become 
 too small for me," say " I have grown 
 too stout for my clothes." 
 
 Instead of " Is Mr. Adams in f " say 
 "Is Mr. Adams within?" 
 
 Instead of " Two spoonsful of physic," 
 say " Two spoonfuls of physic." 
 
 Instead of " He must not do it," say 
 " He needs not do it." 
 
 Instead of " She said, says she," say 
 " She said." 
 
 Avoid such phrases as " I said, says 
 I," '• Thinks I to myself, thinks I," etc. 
 
 Instead of " I don't think so," say 
 " I think not." 
 
 Instead of " He was in eminent dan* 
 ger," say "He was in imminent dan* 
 ger." 
 
 Instead of "The weather is hot,'* 
 say " The weather is very warm." 
 
 Instead of "I sweat," say " I per- 
 spire." 
 
 Instead of " I only want two dol- 
 lars," say " I want only two dollars." 
 
 Instead of " Whatsomever," say 
 " Whatever," or " Whatsoever." 
 
 Avoid such exclamations as " God 
 bless me 1 " " God deliver me ! " " Bv 
 God!" "By Gor' ! " "My Lor' I" 
 " Upon my soul ! " etc. 
 
 " Thou shalt not take the name 
 OF THE Lord thy God in vain." 
 
 PRONUNCIATION. — Accent is 
 a particular stress or force of the voice 
 upon certain syllables or words. This 
 mark ^ in printing denotes the sylla- 
 ble upon which the stress or force of 
 the voice should be placed. 
 
 A Word may have more than 
 ONE Accent. Take as an instance as- 
 piration. In uttering this word we 
 give a marked emphasis of the voice 
 upon the first and third syllables, and 
 therefore those syllables are said to be 
 accented. The first of these accents is 
 less distinguishable than the second, 
 upon which we dwell longer, therefore 
 the second accent is called the primary, 
 or chief accent of the word. 
 
 When the Full Accent falls 
 ON A Vowel, that vowel should have 
 a long sound, as in vo^cal; but when 
 it falls on a consonant, the preceding 
 vowel has a short sound, as in hab^it. 
 
 To OBTAIN A Good Knowledge of 
 Pronunciation, it is advisable for 
 the reader to listen to the examples 
 given by good speakers, and by edu- 
 cated persons. We learn the pronun- 
 ciation of words, to a great extent, by 
 imitation, just as birds acquire the 
 notes of other birds which may be 
 near them. 
 
 But it will be very Important 
 to bear in mind that there are many 
 words having a double meaning or ap- 
 plication, and that the difference of 
 meaning is indicated by the difference 
 of the accent. Among these words. 
 
PRONUNCIATION. 
 
 315 
 
 itouTis are distinguished from verbs 
 hj this means ; nouns are mostly ac- 
 cented on the first syllable, and verbs 
 on the last. 
 
 Noun signifies name; nouns are 
 the names of persons and things, as 
 well as of things not material and pal- 
 pable, but of which we have a concep- 
 tion and knowledge, such as courage, 
 firmness, goodness, strength ; and verbs 
 express actions, movements, etc. If the 
 word used signifies that anything has 
 been done, or is being done, or is, or is 
 to be done, then that word is a verb. 
 
 Thus, when we say that anything 
 is " an in^sult," that word is a noun, 
 and is accented on the first syllable ; 
 but when we say he did it " to insulf 
 another person," the word insult^ im- 
 plies acting, and becomes a verb, and 
 should be accented on the last sylla- 
 ble. The effect is, that, in speaking, 
 you should employ a different pronun- 
 ciation in the use of the same word, 
 when uttering such sentences as these : 
 — "What an in^sultl" "Do you 
 mean to insult^ me?" In the first 
 instance you would lay the stress of 
 voice upon the in^, and in the latter 
 case upon the sulV. 
 
 We will now give a List of 
 nearly all the words that are liable to 
 this variation : 
 
 Ab^ject 
 
 Ab^sent 
 
 Ab^stract 
 
 Ac'cent 
 
 AFfix 
 
 As^'sign 
 
 At^tribute 
 
 Aug^ment 
 
 Bom^bard 
 
 CoFleague 
 
 CJol^ect 
 
 Com^pact 
 
 Com^plot 
 
 Com^pound 
 
 Com'press 
 
 Con^cert 
 
 Con'crete 
 
 Con^duct 
 
 Con^fect 
 
 Con 'fine 
 
 Con'flict 
 
 To abject^ 
 To absent^ 
 To abstract^ 
 To accent^ 
 To affix^ 
 To assign'' 
 To attribute^ 
 To augment^ 
 To bombard^ 
 To colleague^ 
 To collect'' 
 To compacf 
 To complot^ 
 To compound^ 
 To compress^ 
 To concert 
 To concrete'' 
 To conducf 
 To confect^ 
 To confine'' 
 To conflict' 
 
 Con''serve 
 
 Con 'sort 
 
 Con'test 
 
 Con'text 
 
 Con'tract 
 
 Con'trast 
 
 Con'verse 
 
 Con'vert 
 
 Con'vict 
 
 Con'voy 
 
 Des'cant 
 
 Des'ert 
 
 De'tail 
 
 Di'gest 
 
 Dis'cord 
 
 Dis'eount 
 
 Es'cort 
 
 Es'say 
 
 Ex'ile 
 
 Ex'port 
 
 Ex'tract 
 
 Fer'ment 
 
 Fore'taste 
 
 Fre'quent 
 
 Im'part 
 
 Im'port 
 
 Im'press 
 
 In'cense 
 
 In'crease 
 
 In'lay 
 
 In'sult 
 
 Ob'ject 
 
 Per'fume 
 
 Per'mit 
 
 Pre'fix 
 
 Pre'mise 
 
 Pre'sage 
 
 Pres'ent 
 
 Prod'uce 
 
 Proj'ect 
 
 Protest 
 
 Keb'el 
 
 Rec'ord 
 
 Eef'use 
 
 Ee'tail 
 
 Sub'ject 
 
 Sur'vey 
 
 Tor'ment 
 
 Tra'ject 
 
 Trans'fer 
 
 Trans'port 
 
 To conserve' 
 To consorf 
 To contest'' 
 To context' 
 To contract' 
 To contrast' 
 To converse' 
 To convert' 
 To convict' 
 To convoy' 
 To descant' 
 To desert' 
 To detail' 
 To digest' 
 To discord' 
 To discount' 
 To escort' 
 To essay' 
 To exile' 
 To export' 
 To extract' 
 To ferment' 
 To foretaste' 
 To frequent' 
 To impart' 
 To import' 
 To impress' 
 To incense' 
 To increase' 
 To inlay' 
 To insult' 
 To object' 
 To perfume' 
 To permit' 
 To prefix' 
 To premise' 
 To presage' 
 To present' 
 To produce' 
 To project' 
 To protest' 
 To rebel' 
 To record' 
 To refuse' 
 To retail' 
 To subject' 
 To survey' 
 To torment' 
 To traject' 
 To transfer' 
 To transport' 
 
 Cement' is an exception to the 
 above rule, and should always be ac 
 
316 
 
 YOU ask! — I'll tell! 
 
 cented on the last syllable. So also 
 the word Consols^. 
 
 PROVINCIALISTS who desire to 
 correct the defects of their utterance, 
 cannot do better than to exercise them- 
 selves frequently upon those words 
 respecting which they have been in 
 error. 
 
 Hints for the Correction of 
 THE Irish Brogue. — An Irishman 
 wishing to throw off the brogue of his 
 mother country should avoid hurling 
 out his words with a superfluous quan- 
 tity of breath. It is not broadher and 
 undher that he should say, but the d, 
 and every other consonant, should be 
 neatly delivered by the tongue, with as 
 little riot, clattering,or breathing as pos- 
 sible. Next, let him drop the roughness 
 or rolling of the r in all places but the 
 beginning of syllables ; he must not 
 8ay stor-rum and far-nim, but let the 
 word be heard in one smooth syllable. 
 He should exercise himself until he 
 can convert plaze into please, plinty 
 into plenty, Jasus into Jesus, and so on. 
 He should modulate his sentences, so 
 as to avoid directing his accent all in 
 one manner — from the acute to the 
 grave. Keeping his ear on the watch 
 for good examples, and exercising him- 
 self frequently upon them, he may be- 
 come master of a greatly improved 
 utterance. 
 
 Hints for Correcting the 
 Scotch Brogue. — The same authority 
 remarks, that as an Irishman uses the 
 closing accent of the voice too much, 
 *o a Scotchman has the contrary habit, 
 and is continually drawling his tones 
 from the grave to the acute, with an 
 effect which, to southern ears, is sus- 
 pensive in character. The smooth 
 guttural r is as little heard in Scotland 
 a* in Ireland, the trilled r taking its 
 plaoe. The substitution of the former 
 iz stead of the latter must be a matter 
 of practice. The peculiar sound of the 
 u, wliich in the north so often borders 
 on the French u, must be compared 
 with the several sounds of the letter as 
 they are heard in the south ; ar.d the 
 long quality which a Scotchman is apt 
 w give to the vowels that ought to be 
 
 essentially short, must be clipped. In 
 fact, oral observation and lingual ex- 
 ercise are the only sure means to the 
 end ; so that a Scotchman going to a 
 well for a bucket of water, and finding 
 a countryman bathing therein, would 
 exclaim, " Hey, Colin, dinna ye ken 
 the watter's for drink, and nae for 
 bathin' ? " 
 
 Of Provincial Brogues it is 
 scarcely necessary to say much, as the 
 foregoing advice applies to them. 
 
 Rules of Pronunciation. — C be- 
 fore a, 0, and u, and in some other 
 situations, is a close articulation, like 
 k. Before e, i, and y, c is precisely 
 equivalent to s in same, this; as in 
 cedar, civil, cypress, capacity. 
 
 E final indicates that the preced- 
 ing vowel is long ; as in hate, mete, 
 sire, robe, lyre, abate, recede, invite, 
 remote, intrude. 
 
 E final indicates that c preced- 
 ing has the sound of s ; as in lace, 
 lance; and that g preceding has the 
 sound oij, as in charge, page, challenge. 
 
 E final, in proper English words, 
 never forms a syllable, and in the 
 most-used words, in the terminating 
 unaccented syllable it is silent. Thus, 
 motive, genuine, examine, juvenile, rep- 
 tile, granite, are pronounced motiv, 
 genuin, examin, juvenil, reptil, granit. 
 
 E final, in a few words of foreign 
 origin, forms a syllable ; as syncope, 
 simile. 
 
 E final is silent after / in the 
 following terminations, — ble, cle, die, 
 fle, gle, kle, pie, tie, zle ; as in able, 
 manacle, cradle, ruffle, mangle, tninkle, 
 supple, rattle, puzzle, which are pro- 
 nounced a''bl, man^acl, cra^dl, ruffl, 
 mar/gl, wrin^kl, sup^pl, puz^zl. 
 
 E is usually silent in the termina- 
 tion en; as in token, broken; pro- 
 nounced tokn, brokn. 
 
 OUS, in the termination of adjectives 
 and their derivations, is pronounced 
 us ; as in gracious, pious, pompously. 
 
 CE, CI, TI, before a vowel, have the 
 sound of sh; as in cetaceous, gracious, 
 motion, partial, ingratiate; pronounced 
 cetashus, grashus, moshon, parshal, iw 
 yrashiate. 
 
PRONUNCIATION OF WORDS. 
 
 317 
 
 TI, after a consonant, have the 
 sound of ch ; as in Christian, bastion ; 
 pronounced Chrischan, baschan. 
 
 SI, after an accented vowel, are pro- 
 nounced like zh ; as in Ephesian, con- 
 fusion ; pronounced Ephezhan, eonfu- 
 zhan. 
 
 When CI or TI precede similar 
 combinations, as in pronunctaifion, ne- 
 gotiation, they may be pronounced ce 
 instead of she, to prevent a repetition 
 of the latter syllable ; as pronuncea- 
 shon instead of pronunsheashon. 
 
 GH, both in the middle and at the 
 end of words, are silent ; as in caught, 
 bought, fright, nigh, sigh ; pronounced 
 eaut, baut, frite, ni, si. In the follow- 
 ing exceptions, however, gh are pro- 
 nounced as /; cough, chough, dough, 
 enough, laugh, rough, slough, tough, 
 trough. 
 
 When WH begin a word, the aspi- 
 rate h precedes w in pronunciation ; 
 as in what, whiff, whale ; pronounced 
 hwat, hwiff, hwale, w having precisely 
 the sound of oo, French ou. In the 
 following words w is silent: who, 
 whom, whose, whoop, wJiole. 
 
 H after r has no sound or use ; as 
 in rlieum, rhyme; pronounced reww, rime. 
 
 H should be sounded in the middle 
 of words ; as in foreAead, ab/ior, be- 
 Aold, exAaust, inAabit, un/iorse. 
 
 H should always be sounded except 
 in the following words : heir, herb, 
 honest, honor, hospital, hostler, hour, 
 humor, and humble; and all their 
 derivatives, such as humorously, de- 
 rived from humor. 
 
 K and G are silent before n, as know, 
 gnaw ; pronounced no, naw. 
 
 W before r is silent ; as in wring, 
 wreath ; pronounced ring, reath. 
 
 B after m is silent ; as in dumb, 
 numb ; pronounced dum, num. 
 
 L before k is silent ; as in balk, 
 walk, talk; pronounced bauk, wauk, 
 tauk. 
 
 PH have the sound off; as in phil- 
 osophy ; i-)r ononnced Jilosophy. 
 
 NG has two sounds ; one as in singer, 
 the other as \nfin-ger. 
 
 N after m, and closing a syllable, is 
 Bilent ; as in hymn, condemn. 
 
 P before s and t is mute; as in psalm, 
 pseudo, ptarmigan; jjronounced sam, 
 sudo, tarmigan. 
 
 E. has two sounds, one strong and 
 vibrating, as at the beginning of words 
 and syllables, such as robber, reckon, 
 error ; the other as at the terminations 
 of words, or when it is succeeded by a 
 consonant, &s farmer, morn. 
 
 Before the letter R there is a slight 
 sound of e between the vowel and the 
 consonant. Thus, bare, parent, appa- 
 rent, mere, mire, more, pure, pyre, are 
 pronounced nearly baer, paerent, appa- 
 erent, me-er, mier, moer, puer, pyer. 
 This pronunciation proceeds from the 
 peculiar articulation r, and it occasions 
 a slight change of the sound of a, 
 which can only be learned by the 
 ear. 
 
 There are other rules of pronuncia- 
 tion affecting the combinations of 
 vowels, etc. ; but as they are more 
 difficult to describe, and as they do not 
 relate to errors which are commonly 
 prevalent, we shall content ourselves 
 with giving examples of them in the 
 following list of words. 
 
 Words with their Pronunciations 
 
 Again, n-gen, not as spelled. 
 
 Alien, ale-yen, not a.-lye-n. 
 
 Antipodes, an-tip-o-dees. 
 
 Apostle, without the i. 
 
 Arch, artch in compounds of our own 
 language, as in archbishop, archduke; 
 but ark in words derived from the 
 Greek, as archaic, ar-^a-ik ; archae- 
 ology, ar-ke-o^o-gy ; archangel, ark- 
 airt-gel; archetype, ar-ke-type; archi- 
 episcopal, ar-ke-e-^is-co-pal ; archi- 
 pelago, ar-ke-joe^a-go ; archives, ar- 
 kivz, etc. 
 
 Asia, asha. 
 
 Asparagus, not asparagrass. 
 
 Awkward, awk-wwro?, not a,vfk-urd. 
 
 Bade, bad. 
 
 Because, he-cawz, not be-cos. 
 
 Been, bin. 
 
 Beloved, as a verb, he-luvd ; as an ad- 
 jective, he-luv-ed. Blessed, cursed, 
 etc., are subject to the same rule. 
 
 Beneath, with the th in breath, not 
 with the th in breathe. 
 
318 
 
 YOU ask! — I'll tell. 
 
 Biog^raphy, as spelled, not beography. 
 
 Buoy, bwoy, not boy. 
 
 By and my, in conversation, be, me. 
 When emphatic, and in poetic read- 
 ing, by and my. 
 
 CanaK, as spelled, not ca-nel. 
 
 Caprice, capreece. 
 
 Catch, as spelled, not ketch. 
 
 Chaos, ka-oss. 
 
 Charlatan, sharlatan. 
 
 Chasm, kazm. 
 
 Chasten, chasn. 
 
 Chivalry, shivalry. 
 
 Chemistry, Hm-is-trey. 
 
 Choir, kwire. 
 
 Clerk, klark. 
 
 Combat, kum-h&t. 
 
 Conduit, kun-dit. 
 
 Corps, core ; plural, cores. 
 
 Covetous, CMv-e-tus, not cuv-e-chus. 
 
 Courteous, cur^yus. 
 
 Courtesy (politeness), cwr-te-sey. 
 
 Courtesy (a lowering of the body), curt- 
 sey. 
 
 Cresses, as spelled, not creeses. 
 
 Cu'riosity, cu-re-os-e-ty, not curosity. 
 
 Cushion, coosh-un, not coosh-in. 
 
 Daunt, dant, not dawnt. 
 
 Design and desist have the sound of a, 
 not of 2. 
 
 Desire should have the sound of 2. 
 
 Despatch, despatch, not (^is-patch. 
 
 Dew, due, not doo. 
 
 Diamond, as spelled, not di-mond. 
 
 Diploma, de-jo^o-ma, not dip-\o-ma. 
 
 Diplomacy, de-plo-macy, not dip-lo- 
 ma-cy. 
 
 Direct, de-reckt, not rfi-rect. 
 
 Divers (several), rfi-verz; but diverse 
 (different), rfi-verse. 
 
 Dome, as spelled, not doom. 
 
 Drouglit, drowt, not drawt. 
 
 Duke, as spelled, not dook. 
 
 Dycasty, dt/n-as-te, not dy-nas-ty. 
 
 Edict, e-dickt, not erf-ickt. 
 
 E'en and e'er, een and air. 
 
 Egotism, ^(/-o-tizm, not e-go-tism. 
 
 Either, e-ther, not i-ther. 
 
 Engine, era-jin, not in-jin. 
 
 Ensign, en-sign; ensigncy, «»-sin-cey. 
 
 Epistle, without the t. 
 
 Epitome, e-pit-o-me. 
 
 Epoch, ep-ock, not e-pock. 
 
 Equinox, cg-kwe-nox, not e-qui-nox. 
 
 Europe, ?7-rope, not Z7-rup. "Enro-pe- 
 
 an, not Eu-ro-pean. 
 Every, ev-er-ey, not ev-ry. 
 Executor, egz-ec-utor, not with the 
 
 sound of a;. 
 Extraordinary, ex-<ror-de-nar-ey, not 
 
 ex-tra-ordinary, nor extrornarey. 
 February, as spelled, not Febuary. 
 Finance, fe-nance, not _/f-nance. 
 Foundling, as spelled, not/onrf-ling. 
 Garden, ^rar-dn, not gar-den, nor gard- 
 
 ing. 
 Gauntlet, ^^anMet, not gawnt-let. 
 Geography, as spelled, not yo^rraphy, 
 
 nor gehography. 
 Geometry, as spelled, not^'o»i-etry. 
 Haunt, hant, not hawnt. 
 Height, hite, not highth. 
 Heinous, hay-nus, not Aee-nus. 
 Highland, Ai-land, not Aee-land. 
 Horizon, ho-n'-zn, not Aor-i-zon. 
 Housewife, AM2-wif. 
 Hymeneal, hy-men-e-al, not hy-menal. 
 Instead, in-sted, not instid. 
 Isolate, i2-o-late, not i-zo-late, nor i»-o- 
 
 late. 
 Jalap, jal-&Tp, not jolup. 
 January, as spelled, not Jenuary, nor 
 
 Janewary. 
 Leave, as spelled, not leaf. 
 Legend, ^eii-gend, not ^e-gend. 
 Lieutenant, lev-ten-a.nt, not leu-<en-ant. 
 Many, men-ney, not man-ny. 
 Marchioness, mar - shun - ess, not aa 
 
 spelled. 
 Massacre, wios-sa-cur, not mas-sa-cre. 
 Mattress, as spelled, not Tna^trass. 
 Matron, ??ia-trun, not mat-ron. 
 Medicine, med-e-cin, not med-cin. 
 Minute (sixty seconds), win-it. 
 Minute (small), mi-nute. 
 Miscellany, wt's-cellany, not mis-ce^ 
 
 lany. 
 Mischievous, ww-chiv-us, not mia- 
 
 cheev-ua. 
 Ne'er, for never, nare. 
 Neighborhood, nay-bur-hood, not nay 
 
 bur-wood. 
 Nephew, 7iev-u, not ne/-u. 
 New, nQ, not noo. 
 
 Notable (worthy of notice), no-ta-bL 
 Notable (thrifty), not-a,-h\. 
 Oblige, as spelled, not obleege. 
 Oblique, ob-/ee^, not o-blike. 
 
PRONUNCIATION OF WORDS. 
 
 319 
 
 Odorous, o-dur-us, not od-ur-us. 
 
 Of, ov, except when compounded 
 
 with there, here, and where, which 
 
 should be pronounced here-of, there- 
 
 of, and where-o/. 
 OflF, of, not awf. 
 Organization, or-gan-e-«a-shun, not or- 
 
 ga-ni-za-shun. 
 Ostrich, 08-tritch, not os-tridge. 
 Pageant, j!3a<:?-j ant, not jt>a-jant. 
 Parent, ^are-ent notpar-ent 
 Partisan, par-te-zan, not par-te-3an, 
 
 nor par-ti-zan. 
 Patent, pat-ent, not ^a-tent. 
 Physiognomy, not physionnomy. 
 Pincers, pin-cerz, not pinch-erz. 
 Plaintiff, as spelled, not plan-tiff. 
 Pour, pore, not so as to rhyme with our. 
 Precedent (an example), ^reas-e-dent ; 
 
 pre-ce-dent is the pronunciation of 
 
 the adjective. 
 Prologue, prol-og, not pro-loge. 
 Quadrille, ka-dril, not quod-ril. 
 Quay, key, not as spelled. 
 Radish, as spelled, not red-ish. 
 Raillery, ral-ler-ey, not as spelled. 
 Rather, not raather. 
 Resort, rezort. 
 Resound, rezound. 
 Respite, res-pit not as spelled. 
 Rout (a party ; and to rout) should be 
 
 pronounced rowt. Route (a road),root. 
 Saunter, san-ter, not sawnter. 
 Sausage, saw-sage not sos-sidge, nor 
 
 sas-sage. 
 Schedule, shed-ule, not shed-die. 
 Seamstress, sem-stress. 
 Sewer, soor, not shore nor shure. 
 Shire, sheer, not as spelled. 
 Shone, shon, not shun, nor as spelled. 
 Soldier, so/e-jer. 
 
 Solecism, so^e-cizm, not ao-le-cizm 
 Soot, as spelled, not sut. 
 Sovereign, sov-er-in, not suv-er-in. 
 Specious, spe-shus, not spesh-us. 
 Stomacher, s^ww-a-cher. 
 Stone (weight), as spelled, not stun. 
 Synod, syn-ud, not sy-nod. 
 Tenure, ien-ure, not ^e-nure. 
 Tenet, fen-et, not ^e-net. 
 Than, as spelled, not thun. 
 Tremor, trem-ur, not tre-mor. 
 Twelfth, should have the th sounded. 
 Umbrella, as spelled, not um-ber-el-la. 
 
 Vase, vaze, not vawze. 
 
 Was, woz, not wuz. 
 
 Weary, weer-ej not wary. 
 
 Were, wer, not ware. 
 
 Wont, wunt, not as spelled. 
 
 Wrath, rawth, not rath ; as an adjec- 
 tive it is spelled wroth, and pro- 
 nounced with the vowel sound 
 shorter, as wrath-ful, etc. 
 
 Yacht, yot, not yat. 
 
 Yeast, as spelled, not yest. 
 
 Zenith, zen-iih, not ze-niih. 
 
 Zodiac, 20-de-ak. 
 
 Zoology should have both o's sounded, 
 as zo-o^o-gy, not 200-lo-gy. 
 Pronounce — 
 
 — ace, not iss, as furnace, not furnm\ 
 
 — age, not idge, as cabbage, courage, 
 postage, village. 
 
 — ain, ane, not in, as certain, certawe, 
 not certin. 
 
 — ate, not it, as moderate, not moderi7. 
 
 — ct, not c, as aspect, not aspec; sub- 
 ject, not subjec. 
 
 — ed, not id, or ud, as wicked, not 
 wickid, or wicked. 
 
 — el, not 1, model, not modi ; novel, not 
 novl. 
 
 — en, not n, as sudden, not suddn. — 
 Burden, burthen, garden, lengthen, 
 seven, strengthen, often, and a few 
 others, have the e silent. 
 
 — ence, not unce, as influence, not in- 
 flu-ttnce, 
 
 -^s, not is, as pleases, not pleasis. 
 
 — ^ile should be pronounced il, as 
 fertil, not fertzYe, in all words except 
 chamomile [cam), exile, gentile, in- 
 fantile, reconcile, and senile, which 
 should be pronounced ile. 
 
 — in, not n, as Latin, not Latn. 
 
 — nd, not n, as husband, not husba« ; 
 thousand, not thousan. 
 
 — ness, not niss, as carefulness, not care- 
 fulness. 
 
 — ng, not n, as singing, not singin ; 
 speaking, not speakin. 
 
 — ngth, not nth, as stren^fth, not strenth. 
 
 — son, the should be silent ; as in 
 treason, tre-zn, not tre-son. 
 
 — tal, not tie, as capital, not capi^fe ,• 
 metal, not mettle; mortal, not moi- 
 tle ; periodical, not periodic/e. 
 
 — xt, not X, as ne.f^, not near. 
 
320 
 
 YOU ask! — I'll tell! 
 
 H OR NO H? That is the Ques- 
 tion. — Few things point so directly to 
 the want of cultivation as the misuse of 
 the letter h by persons in conversation. 
 We hesitate to assert that this common 
 defect in speaking indicates the absence 
 of education — for, to our surprise, we 
 have heard even educated persons fre- 
 quently commit this common and vul- 
 gar error. 
 
 Memorandum on the Use of the Letter H. 
 
 Pronounce — Herb, 'Erb. 
 
 " Heir, 'Eir. 
 
 " Honesty, 'Onesty. 
 
 " Honor, 'Onor. 
 
 " Hospital, 'Ospital. 
 
 " Hostler, 'Ostler. 
 
 " Hour, 'Our. 
 
 " Humor, 'Timor. 
 
 " Humble, 'Umble. 
 
 " Humility, 'Umility. 
 
 In all other cases the H is to be sounded 
 when it begins a word. 
 
 Mem. — Be careful to sound the h 
 slightly in such words as wAere, wAen, 
 wAat, wAy, — don't say were, wen, wat, 
 
 COMPOSITION. — If you would 
 write to any purpose, you must be per- 
 fectly free fi-om without, in the first place, 
 and yet more free from within. Give 
 yourself the natural rein ; think on no 
 pattern, no patron, no paper, no press, 
 no public: think on nothing, but follow 
 your own impulses. Give yourself as 
 you are, what you are, and how you see 
 it Every man sees with his own eyes, 
 or does not see at all. This is incontro- 
 vertibly true. Bring out what you 
 have. If you have nothing, be an 
 honest beggar rather than a respect- 
 able thief. Great care and attention 
 should be devoted to epistolary corre- 
 spondence, as nothing exhibits want 
 of taste and judgment so much as a 
 slovenly letter. It is recognized as a 
 rule that all letters should be prepaid. 
 The following hints may be worthy of 
 attention : 
 
 Always put a Stamp on your en- 
 velope, at the top of the right-band 
 corner. 
 
 Let the Directions be written 
 very plain ; this will save the postman 
 trouble, and facilitate business by pre- 
 venting mistakes. 
 
 At the Head of your Letter, 
 in the right-hand corner, put your 
 address in full, with the day of the 
 month underneath ; do not omit this, 
 though you may be writing to your 
 most intimate friend three or four 
 times a day. 
 
 What you have to say in your 
 Letter, say as plainly as possible, as 
 if you were speaking : this is the best 
 rule. Do not revert three or ibur times 
 to one circumstance, but finish as you 
 go on. 
 
 Let ^our Signature be written 
 as plainly as possible (many mistakes 
 will be avoided, especially in writing to 
 strangers), and without any flourishes, 
 as these do not add in any way to the 
 harmony of your letter. We have seen 
 signatures that have been almost im- 
 possible to decipher, being a mere mass 
 of strokes, without any form to indicate 
 letters. This is done chiefly by the 
 ignorant, and would lead one to sup- 
 pose that they were ashamed of sign- 
 ing what they had written. 
 
 Do not Cross your Letters: 
 surely paper is cheap enough now to 
 admit of your using an extra half- 
 sheet, in case of necessity. (This prac- 
 tice is chiefly prevalent among young 
 ladies.) 
 
 If you Write to a Stranger for 
 information, or on your own business, 
 be sure to send a stamped envelope, 
 with your address plainly written ; 
 this w'ill not fail to procure you an 
 answer. 
 
 If you are not a Good Writer 
 it is advisable to use the best ink, pa- 
 per, and ])ens, as, though they may 
 not alter the character of your hand- 
 writing, yet they will assist to make 
 your writiiisr look better. 
 
 PUNCTUATION. — Punctuation 
 teaches the method of placing Points, 
 in written or printed matter, in such a 
 manner as to indicate the pauses which 
 would be made by the author if he 
 
COMPOSITION. 
 
 321 
 
 were communicating his thoughts 
 orally instead of by written signs, 
 
 Wkiting and Printing are substi- 
 tutes for oral communication ; and cor- 
 rect punctuation is essential to convey 
 the meaning intended, and to give due 
 force to such passages as the author 
 may wish to impress upon the mind 
 of the person to whom they are being 
 communicated. 
 The Points are as follows : 
 
 The Comma , 
 
 The Semicolon ; 
 
 The Colon : 
 
 The Period, or Full Point. 
 
 The Apostrophe ' 
 
 The Hyphen, or Conjoiner - 
 
 The Note of Interrogation ? 
 
 The Note of Exclamation ! 
 
 The Parentheses ( ) 
 
 The Asterisk, or Star * 
 As these are all the points required in 
 simple epistolary composition, we will 
 confine our explanations to the rules 
 which should govern the use of them. 
 The Other Points, however, are 
 the paragraph Tf ; the section | ; the 
 dagger f ; the double dagger J ; the 
 dash — ; the parallel || ; the bracket 
 [ ] ; and some others. These, however, 
 are quite unnecessary except for 
 elaborate works, in which they are 
 chiefly used for notes or marginal 
 references. 
 
 The Comma , denotes the shortest 
 pause; the semicolon ; a little longer 
 pause than the comma ; the colon : a 
 little longer pause than the semicolon ; 
 the period, or full point . the longest 
 pause. 
 
 The Relative Duration of these 
 pauses is described as — 
 
 While you count 
 
 Comma One. 
 
 Semicolon Two. 
 
 Colon Three. 
 
 Period Four. 
 
 This, however, is not an infallible rule, 
 because the duration of the pauses 
 should be regulated by the degree of 
 rapidity with which the matter is being 
 read. In slow reading, the duration 
 of the j)auses should be increased. 
 The Other Points are rather iu- 
 21 
 
 dications of expression, and of mean- 
 ing and connection, than of pauses, and 
 therefore we will notice them sepa- 
 rately. 
 
 The Misplacing of even so slight 
 a point, or pause, as the comma, will 
 often alter the meaning of a sentence. 
 The contract made for lighting the 
 town of Liverpool, during the year 
 1819, was thrown void by the misplac- 
 ing of a comma in the advertisements, 
 thus : — " Thelampsatpresentare about 
 4050, and have in general two spouts 
 each, composed of not less than twenty 
 threads of cotton." The contractor 
 would have proceeded to furnish each 
 lamp with the said twenty threads, but 
 this being but half the usual quantity, 
 the commissioners discovered that the 
 diiference arose from the comma fol- 
 lowing instead of preceding the word 
 each. The parties agreed to annul the 
 contract, and a new one was ordered. 
 
 The following Sentence shows 
 how difficult it is to read without the 
 aid of the points used as pauses : 
 
 Death waits tiot for storm nor sunshine within 
 a dwelling in one of the iijiper streets respectable 
 in appearance and furnished with such conveni- 
 ences as distinguish the habitations of those who 
 rank among the liigher classes of society a man of 
 middle age lay on his last bed niomently awaiting 
 the final summons all that the most skillal medical 
 attendance all that love warm as the glow that fires 
 an angel's bosom could do had been done by day and 
 night for many long weeks had ministering spirits 
 such as a devoted wife and loving children are don* 
 all within their power to ward off the blow but there 
 he lay his raven liair smoothed ofl' from his noble 
 brow his dark eyes lighted witli uunatui-ul bright- 
 ness and contrasting strongly with the pallid hue 
 which marked him as an expectant of the dreaded 
 messenger. 
 
 The same Sentence, properly 
 pointed, and with capital letters placed 
 after full points, according to the 
 adopted rule, may be easily read and 
 understood : 
 
 Death waits not for storm nor sunshine. 
 Within a dwelling in one of the upper streets, re- 
 spectable in appearance, and furnished with such 
 conveniences as distinguish the habitations of 
 those who rank among the higher classes of soci- 
 ety, a man of middle age lay on his last beii. -no- 
 mently awMfjig the final summons. All that 
 the most skilful medical attendance — all that 
 love, warm as the glow that fires an angel's bosom, 
 co-Id do, had been done; by day and night, for 
 many long weeks. h;id ministering spirits, such as 
 a devoted wife and loving children are. done all 
 within their power to ward off the blow. But 
 
322 
 
 YOU ask! — t'lt. tell! 
 
 tlifie he lay, his ravon hair smootliod off from hia 
 nol>l« lirow, Ilia dnrk eyes liglited witli unoatural 
 brixhtiiess, and coritrastlng strongly with the pal- 
 lid hue which marked him as aii expectant of the 
 dread messctiger. 
 
 The Apostrophe ' is used to indi- 
 cate the combining of two words in 
 one, — as John's book, instead of 
 John, his book ; or to show the omis- 
 sion of parts of words, as Glo'ster, for 
 Gloucester, tlu)' for though. These 
 abbreviations should be avoided as 
 much Jis possible. Cobbett says the 
 apostrophe " ought to be called the 
 mark of laziness and vulgarity." The 
 first use, however, of which we give an 
 example, is a necessary and proper one. 
 
 The Hyphen, or conjoiner -, is used 
 to unite words which, though they are 
 separate and distinct, have so close a 
 connection as almost to become one 
 word, as water-rat, wind-mill, etc. It 
 is also used in writing and printing, 
 at the end of a line, to show where a 
 word is divided and continued in the 
 next line. Look down the ends of the 
 lines in this column, and you will 
 notice the hyphen in several places. 
 
 The Note of Interrogation ? 
 indicates that the sentence to which it 
 is put asks a question ; as, " What 
 is the meaning of that assertion? 
 What am I to do?" 
 
 The Note of Exclamation or of 
 admiration ! indicates surprise, pleas- 
 ure, or sorrow ; as, " Oh ! Ah ! Good- 
 ness I Beautiful! I am astonished! 
 Woe is me ! " 
 
 Sometimes, when an expression of 
 strong surprise or pleasure is intended, 
 two notes of this character are em- 
 ployed, thus ! ! 
 
 The Parentheses ( ) are used to 
 prevent confusion by the introduction 
 to a sentence of a passage not necessary 
 to the sense thereof. " I am going to 
 meet Mr. Smith (though I am no ad- 
 mirer of him) on Wednesday next." It 
 is better, however, as a rule, not to 
 employ parenthetical sentences. 
 
 The Asterisk, or Star *, may be 
 employed to refer from the text to a 
 note of explanation at the foot of a 
 column, or at the end of a letter. 
 * ^ * Three stars are sometimes used 
 
 to call particular attention to a para- 
 graph. 
 
 Hints upon Spelling.— The follow- 
 ing rules will be found of great assist- 
 ance in writing, because they relate to 
 a class of words about the spelling of 
 which doubt and hesitation are fre- 
 quently felt : 
 
 All words of one syllable ending in 
 I, with a single vowel before it, h?.ve 
 double I at the close ; as, 7nill, sell. 
 
 All words of .one syllable ending in 
 I, with a double vowel before it, have 
 one I only at the close ; as 7nail, sail. 
 
 Words of one syllable ending in I, 
 when compounded, retain but one / 
 each ; a.s, fulfil, skilful. 
 
 Words of more than one syllable 
 ending in I, have one /only at the closel; 
 as, delightful, faithful ; except befall, 
 downfall, recall, unwell, etc. 
 
 All derivatives from words ending in 
 I have one I only ; as, equality, from 
 equal ; fulness, from full ; except they 
 end in er or ly : as, mill, miller ; full, 
 fully. 
 
 AH participles in ing from verbs 
 ending in e lose the e final : as, havt, 
 having ; amuse, amusing ; unless they 
 come from verbs ending in double e, 
 and then they retain both : as see, see- 
 ing ; agree, agreeing. 
 
 All adverbs in ly, and nouns in ment 
 retain the e final of the primitives : as, 
 brave, bravely ; refine, refinement; except 
 acknowledgment, judgment, jtc. 
 
 All derivatives from words ending in 
 er, retain the e before the r : as, refer, 
 reference ; except hindrance, from hin 
 der ; remembrance, from remember ; dis 
 astrous, from disaster ; monstrous, from 
 monster ; wondrous, from wonder ; cum- 
 brous, from cumber, etc. 
 
 Compound words, if both end not in 
 I, retain their primitive parts entire : 
 as, millstone, changeable, raceless; except 
 always, also, deplorable, although, almost, 
 admirable, etc. 
 
 All one-syllablea ending in a conso- 
 nant, with a single vowel before it, 
 double that consonant in derivatives : 
 as, sin, sinner; ship, shipping ; big, big- 
 ger ; glad, gladder, etc. 
 
 One-syllables ending in a consonant, 
 
CORRECT SPELLING. 
 
 323 
 
 with a double vowel before it, do not 
 double the consonant in derivatives : 
 as, sleep, sleepy ; troop, trooper. 
 
 All words of more than one syllable 
 ending in a single consonant, preceded 
 by a single vowel, and accented on the 
 last syllable, double that consonant in 
 derivatives: as, commit, committee; 
 compel, compelled; appal, appalling; 
 distil, distiller. 
 
 Nouns of one syllable ending in y, 
 preceded by a consonant, change y into 
 ie» in the plural ; and verbs ending in 
 
 y, preceded by a consonant, change 
 y into ies in the third person singular 
 of the present tense, and into ied in 
 the past tense and past participle : as, 
 fly, flies ; I apply, he applies ; we reply, 
 we replied, or have replied. If the y be 
 preceded by a vowel, this rule is not 
 applicable : as, key, keys ; I play, he 
 plays ; we have enjoyed ourselves. 
 
 Compound words, whose primitives 
 end in y, change y into i: as, beauty, 
 beautiful; lovely, loveliness. 
 
RULES OF POLITENESS. 
 
 True Etiqttette is Simply Consideration for Others — Parties and 
 Balls— Love, Courtship and Marriage— The Toilet. 
 
 Etiquette is the Unwritten Laws 
 of Society. — Introduction to So- 
 ciety. — Avoid all extravagance and 
 mannerism, and be not over - timid 
 at the outset. Be discreet and spar- 
 ing of your words. Awkwardness is 
 a great misfortune, but it is not an 
 unpardonable fault. To deserve the 
 reputation of moving in good society, 
 something more is requisite than the 
 avoidance of blunt rudeness. .Strictly 
 keep to your engagements. Punctu- 
 ality is the essence of politeness. 
 
 The Toilet. — Too much attention 
 cannot be paid to the arrangements of 
 the toilet. A man is often judged by 
 his appearance, and seldom incor- 
 rectly. A neat exterior, equally free 
 from extravagance and poverty, almost 
 always proclaims a right-minded man. 
 To dress appropriately, and with good 
 taste, is to respect yourself and others. 
 A gentleman walking, should always 
 wear gloves, this being one of the 
 characteristics of good breeding. Fine 
 linen, and a good hat, gloves, and 
 boots, are evidences of the highest 
 taste in dress. 
 
 Visiting Dress, — A black coat 
 and trousers are indispensable for a 
 visit of ceremony, an entertainment, 
 or a ball. The white or black waist- 
 coat is equally proper in these cases. 
 
 Officers' Dress. — Upon public 
 and state occasions officers should ap- 
 pear in uniform. 
 
 Ladies' Dress. — Ladies' dresses 
 should be chosen so as to produce an 
 agreeable harmony. Never put on a 
 dark-colored bonnet with a light spring 
 costume. Avoid uniting colors which 
 324 
 
 will suggest an epigram; such as a 
 straw-colored dress with agreen bonnet. 
 
 Excess of Lace and Flowers. — 
 Whatever be your style of face, avoid 
 an exce.ss of lace, and let flowers be 
 few and choice. 
 
 Appropriateness of Ornaments, 
 — In a married women a richer style 
 of ornament is admissible. Co8tly 
 elegance for her — for the young girl, a 
 Htyle of modest simplicity. 
 
 Simplicity and Grace, — The 
 most elegant dress loses its character 
 if it is not worn with grace. Young 
 girls have often an air of con.straint, 
 and their dress seems to partake of 
 their want of ease. In speaking of her 
 toilet, a woman should not convey the 
 idea that her whole skill consists in ad- 
 justing tastefully some trifling orna- 
 ments. A simple style of dress is an 
 indication of modesty. 
 
 Cleanliness. — The hands should re- 
 ceive especial attention. They are the 
 outward signs of general cleanliness. 
 The same may be said of the face, 
 the neck, the ears, and the teeth. 
 The cleanliness of the system gener- 
 ally, and of bodily apparel, pertains 
 to health, and is treated of under this 
 head. 
 
 The Handkerchief. — There is 
 considerable art in using this accessory 
 of dress and comfort. Avoid extreme 
 patterns, styles, and colors. Never be 
 without a handkerchief. Hold it freely 
 in the hand, and do not roll it into a 
 ball. Hold it by the centre, and let 
 the corners form a fan-like expansion. 
 Avoid using it too much. With some 
 persons the habit becomes troublesome 
 
HINTS ON ETIQUETTE. 
 
 325 
 
 Dinner Table. — It is taken for 
 granted that every place at a friend'a 
 table is equally a place of honor, and 
 equally agreeable. It is therefore be- 
 coming the custom for the guests to 
 sit in the order they enter the room. 
 Ladies sit on the right of gentlemen. 
 When seated, take off your gloves, 
 place your table napkin across your 
 knees, and the bread it contains on the 
 left side of your plate. While thus en- 
 gaged, converse with the lady sitting 
 beside you. Do not talk of the dinner 
 appointments, and never discuss the 
 merits of the food, or anything set be- 
 fore you. 
 
 Soup is served first — one lidle to 
 each plate. Eat it from the side of 
 your spoon. Pip's lesson in etiquette, 
 from Dickens' " Great Expectations," 
 is concise and amusing. We quote : 
 
 It is not the custom to put tha knife in thfl 
 mouth, for fear of accident; and while the fork ia 
 reserved for that use, it is not put further in than 
 necessary. Also, the spoon is not generally used 
 overhand, but under. This has two advantages — 
 you get at your mouth better (which after all is 
 the object), and you save a good deal of the atti- 
 tude of opening oysters, on the part of the right 
 elbow. 
 
 Do not make a noise with your mouth 
 in eating soup ; never scrape up the last 
 drop, or tilt the plate to get at it, and 
 do not send twice for either soup or fish. 
 
 Visits and Presentations. — 
 Friendly calls should be made in the 
 forenoon, and require neatness, with- 
 out costliness of dress. 
 
 Calls to give invitations to dinner- 
 parties, or balls, should be very short, 
 and should be paid in the afternoon. 
 
 Visits of condolence require a grave 
 style of dress. 
 
 A formal visit should never be made 
 before noon. If a second visitor is 
 announced, it will be proper for you 
 to retire, unless you are very intimate 
 both with the host and the visitor an- 
 nounced; unless, indeed, the host 
 express a wish for you to remain. 
 
 Visits after balls or parties should 
 be made within a month. 
 
 In the latter, it is customary to en- 
 close your card in an envelope, bearing 
 the address outside. This may be 
 
 sent by post, if you reside at a dis- 
 tance. 
 
 But, if living in the neighborhood, 
 it is polite to send your servant, or to 
 call. In the latter case a corner should 
 be turned down. 
 
 Scrape your shoes and use the mat. 
 Never appear in a drawing-room with 
 mud on your boots. 
 
 When a new visitor enters a drawing- 
 room, if it be a gentleman, the ladies 
 bow slightly; if a lady, the guests 
 rise. 
 
 Hold your hat in your hand, unless 
 requested to place it down. Then lay 
 it beside you. 
 
 The last arrival in a drawing-room 
 takes a seat left vacant near the mis- 
 tress of the house. 
 
 A lady is not required to rise to 
 receive a gentleman, nor to accompany 
 him to the door. 
 
 When your visitor retires, ring the 
 bell for the servant. You may then 
 accompany your guest as far towards 
 the door as the circumstances of yoir 
 friendship seem to demand. 
 
 Request the servant, during the visit 
 of guests, to be ready to attend to the 
 door the moment the bell rings. 
 
 When you introduce a person, pro- 
 nounce the name distinctly, and say 
 whatever you can to make the intro- 
 duction agreeable. Such as "an old 
 and valued friend," a "schoolfellow 
 of mine," " an old acquaintance of our 
 family." 
 
 Never stare about you in a room as 
 if you were taking stock. 
 
 The gloves should not be removed 
 during a visit. 
 
 Be hearty in your reception of 
 guests ; and where you see much diflS- 
 dence, assist the stranger to throw it 
 off. 
 
 A lady does not put her address on 
 her visiting card. 
 
 Do not imagine that to be expen- 
 sively or extravagantly dressed, is to 
 be well dressed. Simplicity is always 
 elegant, and good taste can lend a grace 
 to dress which no outlay of money on 
 its materials can purchase. The most 
 perfect cleanliness is the first essential. 
 
326 
 
 YOU ask! — I'll tell! 
 
 A lady's hair should be always well 
 arranged in the style she chooses to 
 wear it — which had better be one of 
 those sanctioned by the fashion of the 
 day. The teeth should be attended to 
 carefully. The first things a lady 
 ought to think about are her gloves 
 and shoes ; gloves should fit well and 
 be unsoiled, and should harmonize in 
 color with the dress, but soft neutral 
 tints will suit any dress. Her boots 
 should be well made, large enough for 
 comfort, and always thick enough to 
 keep the feet dry and warm. 
 
 Ladies are not obliged to consider 
 their ball-partners as acquaintances, 
 unless they please. 
 
 It is the lady's place to bow first to 
 the gentleman. 
 
 To answer a letter promptly is a 
 civility, and in some cases a kindness. 
 
 Invitations ought to receive an im- 
 mediate reply. 
 
 At dinner, the gentleman sits at the 
 right hand of the lady. 
 
 You should begin, or appear to 
 begin, to eat as soon as it is put be- 
 fore you. 
 
 Never by any chance put a knife 
 near your mouth. 
 
 Do not bite your bread; the rule 
 about eating it is this: 
 
 (Jut it at breakfast, when you gen- 
 erally take a thick piece, and butter it 
 yourself. 
 
 Break it at dinner. 
 
 Bite it at tea, when it is in thin slices. 
 
 Eat your soup from the side of the 
 spoon, not take it from the point ; be- 
 ware of tasting it while too hot, or of 
 swallowing it fast enough to make you 
 cough. 
 
 Conversation is supposed to belong 
 especially to the dinner table. A del- 
 icate perception of what may wound 
 the feelings of others is essential here — 
 " Do unto others as you would have 
 them do unto you." Do not say to a 
 friend whose complexion is of too 
 deep a red, " How flushed your face 
 is I " or to a stout lady, " How warm 
 you look 1 " 
 
 Never talk about yourself if you can 
 help it, nor about your own affairs. 
 
 Never introduce religious arguments 
 in society ; if the subject is forced, 
 avow your opinions, moderately, but 
 decline anything like a defence of 
 them ; it is in better taste not to argue 
 on any subject. 
 
 Do not sit stupidly silent ; do your 
 best to be agreeable. Talk as well as 
 you can, and at least try to appear 
 amused. 
 
 But silence is preferable to talking 
 too much. 
 
 Always look at people when you 
 speak to them. 
 
 It is rude to speak in whispers, and 
 offensive to take a person aside to 
 whisper to them. 
 
 Slang phrases (even those of the 
 drawing-room) must be avoided. 
 
 Give your own opinion of people if 
 you choose, but do not repeat the opin- 
 ions of others. 
 
 Vary your toilet sufficiently that 
 idlers and others may not make your 
 dress the description of your person. 
 
 Dress plainly for walking in the 
 street. To wear a bonnet fit for a car- 
 riage, when not in one, or to walk 
 through the dust or mud clothed in 
 satin or lace, is the extreme of bad 
 taste. 
 
 Walking. — Endeavor to acquire 
 an elegant walk. Hold yourself erect 
 without stiffness. Walk noiselessly in 
 the house and lightly in the street 
 Do not turn your feet out too much, it 
 is as bad a fault as to turn them in- 
 wards, and causes an unseemly shak- 
 ing of the garments. 
 
 Never look behind you in the street, 
 nor about you so as to attract atten- 
 tion. Do not talk or laugh loud on 
 the street, but pursue a quiet manner, 
 and a smooth, graceful walk. 
 
 A lady shakes hands with gentle- 
 men who are friends or intimate ac- 
 quaintances, but she must do so gently, 
 without vehemence of action. 
 
 A young lady rather gives her own 
 hand than shakes that of a gentleman. 
 
 Never allow a gentleman to pay for 
 your admission into any theatre, or 
 public exhibition, unless he is a re6»« 
 tive, or particular Jriend, 
 
HINTS ON ETIQUETTE, 
 
 527 
 
 In the present day, when the distinc- 
 tions of rank are becoming constantly 
 less marked, and the circles of good 
 society are so constantly receiving into 
 themselves the men who have risen 
 from the cottage or the workshop, a 
 knowledge of these social laws be- 
 comes important for his wife and 
 daughters. Society has its "gram- 
 mar," as language has ; and the rules 
 of that grammar miist be learnt, either 
 orally or from reading. To assist in 
 this, the Hints on Etiquette have been 
 introduced here, but the foundation of 
 all good breeding lies in Christianity 
 itself, for society requires "love, joy, 
 peace, long suffering, gentleness, good- 
 ness," " and all things that be lovely." 
 
 If self be put out of sight, and kind- 
 ness, courtesy, and thought for others 
 take its place, a very slight training in 
 mere etiquette is all that is requii^ed to 
 make a well-bred lady. 
 
 A Gentleman. — Moderation, de- 
 corum, and neatness distinguish the 
 gentleman ; he is at all times affable, 
 diffident, and studious to please. In- 
 telligent and polite, his behavior is 
 pleasant and graceful. When he enters 
 the dwelling of an inferior, he endea- 
 vors to hide, if possible, the difference 
 between their ranks in life ; ever will- 
 ing to assist those around him, he is 
 neither unkind, haughty, nor over- 
 bearing. In the mansions of the rich, 
 the correctness of his mind induces 
 him to bend to etiquette, but not to 
 stoop to adulation ; correct principle 
 cautions him to avoid the gaming- 
 table, inebriety, or any other foible 
 that could occasion him self-reproach. 
 Gratified with the pleasures of reflec- 
 tion, he rejoices to see the gaieties of 
 society, and is fastidious upon no point 
 of little import. Appear only to be a 
 gentleman, and its shadow will bring 
 upon you contempt ; be a gentleman, 
 and its honors will remain even after 
 you are dead. 
 
 Avoid Intermeddling with the 
 affairs of others. This is a most com- 
 mon fault. A number of people seldom 
 meet but they begin discussing the 
 affairs of some one who is absent. This 
 
 is not only uncharitable, but positively 
 unjust. It is equivalent to tryijig a 
 cause in the absence of the person impli- 
 cated. Even in the criminal code a 
 prisoner is presumed to be innocent 
 until he is found guilty. Society, how- 
 ever, is less just, and passes judgment 
 without hearing the defence. Depend 
 upon it, as a certain rule, that the peoplr 
 who unite with you in discussing the 
 affairs of others will proceed to scan- 
 dalize you in your absence. 
 
 Be Consistent in the avowal of 
 principles. Do not deny to-day that 
 which you asserted yesterday. If you 
 do, you will stultify yourself, and your 
 opinions will soon be found to have no 
 weight. You may fancy that you gain 
 favor by subserviency ; but so far from 
 gaining favor, you lose respect. 
 
 Avoid Falsehood. — There can be 
 found no higher virtue than the love 
 of truth. The man who deceives others 
 must himself become the victim of 
 morbid distrust. Knowing the deceit 
 of his own heart, and the falsehood 
 of his own tongue, his eyes must be 
 always filled with suspicion, and he 
 must lose the greatest of all happi- 
 ness — confidence in those who sur- 
 round him. 
 
 The Following Elements of 
 manly character are worthy of fre- 
 quent meditation : 
 
 To be wise in his disputes. 
 
 To be a lamb in his home. 
 
 To be brave in battle and great in 
 moral courage. 
 
 To be discreet in public. 
 
 To be a bard in his chair. 
 
 To be a teacher in his household. 
 
 To be a council in his nation. 
 
 To be an arbitrator in his vi- 
 cinity. 
 
 To be a hermit in his church. 
 
 To be a legislator in his country. 
 
 To be conscientious in his actions. 
 
 To be happy in his life. 
 
 To be diligent in his calling. 
 
 To be just in his dealing. 
 
 That whatever he doeth be to the 
 will of God. 
 
 Avoid Manifestations of Ill- 
 Temper. — Beason is given foi man'a 
 
323 
 
 YOU ask! — I'll tell! 
 
 guidance. Passion is the tempest by 
 which reason is overthrown. Under 
 the effects of passion, man's mind be- 
 comes disordered, his face disfigured, 
 his body deformed. A moment's pas- 
 sion has frequently cut off a life's 
 friendship, destroyed a life's hope, em- 
 bittered a life's peace, and brought un- 
 ending sorrow and disgrace. It is 
 scarcely worth while to enter into a 
 comparative analysis of ill - temper 
 and passion ; they are alike discredi- 
 table, alike injurious, and should stand 
 equally condemned. 
 
 Avoid Pride. — If you are hand- 
 some, God made you so ; if you are 
 learned, some one instructed you ; if 
 you are rich, God gave you what you 
 own. It is for others to perceive your 
 goodness ; but you should be blind to 
 your own merits. There can be no 
 comfort in deeming yourself better 
 than you really are : that is self-decep- 
 tion. The best men throughout all 
 history have been the most humble. 
 
 Affectation is a Form of Pride. 
 It is, in fact, pride made ridiculous 
 and contemptible. Some one writing 
 upon affectation has remarked as 
 follows : 
 
 If anything will sicken and disgust a man, it is 
 the affected, mincing way in which some people 
 choose to talk. It is perfectly nauseous. If these 
 yoong jackanapes, who screw their words into all 
 manner of diaholical shapes, could only feel how 
 perfectly disRusting they were, it might induce 
 them to drop it. With many, it soon becomes such 
 H confirmed habit that they cannot again be taught 
 to talk in a plain, straightforward, manly way. 
 In the lower order of ladies' boarding-schools, and, 
 indeed, too niucli everywhere, the same sickening, 
 mincing tone is too often found. Do pray, good 
 people, do talk in your natural tcme, if you don't 
 wisli to be utterly ridiculous and contemptible. 
 
 We have adopted the fore- 
 going Paragraph because we ap- 
 prove of some of its sentiments, but 
 chiefly because it shows that persons 
 who object to affectation may go to the 
 other extreme — vulgarity. It is vulgar, 
 we think, to call even the most affected 
 people " Jackanapes, who screw their 
 words into all manner of diabolical 
 shapes." Avoid vulgarity in manner, 
 in speech, and in correspondence. To 
 conduct yourself vulgarly is to offer 
 offence to those who are around you ; 
 
 to bring upon yourself the conderana« 
 tion of persons of good taste ; and to 
 incur the penalty of exclusion from 
 good society. Thus, cast among the 
 vulgar, you become the victim of your 
 own error. 
 
 Avoid Swearing. An oath is 
 but the wrath of a perturbed spirit. 
 It is mean. A man of high moral 
 standing would rather treat an offence 
 with contempt than show his indigna- 
 tion by an oath. It is vulgar: alto- 
 gether too low for a decent man. It is 
 cowardly: implying a fear either of 
 not being believed or obeyed. It is 
 ungentlemanly. A gentleman, according 
 to Webster, is a genteel man — well- 
 bred, refined. It is indecent : offensive 
 to delicacy, and extremely unfit for 
 human ears. It is foolish. " Want of 
 decency is want of sense." It is abu.<tive 
 — to the mind which conceives the 
 oath, to the tongue which utters it, 
 and to the person at whom it is aimed. 
 It is venomous : showing a man's heart 
 to be as a nest of vipers ; and every 
 time he swears, one of them starts out 
 from his head. It is contemptible : for- 
 feiting the respect of all the wise and 
 good. It is wicked: violating the 
 Divine law, and provoking the dis- 
 pleasure of Him who will not hold 
 him guiltless who takes His name in 
 vain. 
 
 Be Honest. Not only because 
 " honesty is the best policy," but be- 
 cause it is a duty to God and to man. 
 The heart that can be gratified by dis- 
 honest gains ; the ambition that can 
 be satisfied by dishonest means ; the 
 mind that can be devoted to dis- 
 honest purposes, must be of the worst 
 order. 
 
 Having laid down these Gen- 
 eral Principles for the government 
 of personal conduct, we will epitomize 
 what we would still enforce: 
 
 Avoid Idleness — it is the parent 
 of many evils. Can you pray, " Give 
 us this day our daily bread," and not 
 hear the reply, " Do thou this day thv 
 daily duty " ? 
 
 Avoid telling Idle Tales, 
 which is like firing arrows in the 
 
HINTS ON ETIQUETTE. 
 
 323 
 
 dark ; you know not into whose heart 
 they may fall. 
 
 Avoid Talking about yourself, 
 praising your own works, and pro- 
 claiming your own deeds. If they are 
 good they will proclaim themselves ; 
 if bad, the less you say of them the 
 better. 
 
 Avoid Envy, for it cannot benefit 
 you, nor can it injure those against 
 whom it is cherishea. 
 
 Avoid Disputation for the mere 
 sake of argument. The man who dis- 
 putes obstinately, and in a bigoted 
 spirit, is like the man who would stop 
 the fountain from which he should 
 drink. Earnest discussion is com- 
 mendable ; but iiactious argument 
 never yet produced a good result. 
 
 Be Kind in Little Things. The 
 true generosity of the heart is more 
 displayed by deeds of minor kindness 
 than by acts which may partake of 
 ostentation. 
 
 Be Polite. Politeness is the poetry 
 of conduct, and, like poetry, it has 
 many qualities. Let not your polite- 
 ness be too florid, but of that gentle 
 kind which indicates a refined nature. 
 
 Be Sociable — avoid reserve in 
 society. Remember that the social 
 elements, like the air we breathe, are 
 purified by motion. Thought illu- 
 mines thought, and smiles win smiles. 
 
 Be Punctual. One minute too 
 late has lost many a golden opportu- 
 nity. Besides which, the want of 
 punctuality is an affron : offered to the 
 person to whom your presence is due. 
 
 The foregoing Remarks may be 
 said to apply to the moral conduct, 
 rather than to the details of personal 
 manners. Great principles, however, 
 suggest minor ones ; and hence, from 
 the principles laid down, many hints 
 upon personal behavior may be gath- 
 ered. 
 
 Prefer to Listen rather than to 
 tolk. 
 
 Behave, even in the Presence 
 of your relations, as though you felt 
 respect to be due to them. 
 
 In Society never forget that 
 you are but one of many. 
 
 When you Visit a Friend, con- 
 form to the rules of his household. 
 Lean not upon his tables, nor rub 
 your feet against his chairs. 
 
 PrY not into Letters that are 
 not your own. 
 
 Pay unmistakable Respect to 
 ladies everywhere. 
 
 Beware of Foppery, and of silly 
 flirtation. 
 
 In Public Places be not too perti- 
 nacious of your own rights, but find 
 pleasure in making concessions. 
 
 Speak Distinctly, look at the per- 
 son to whom you speak, and when you 
 have spoken, give him an opportunity 
 to reply. 
 
 Avoid Drunkenness as you would 
 a curse ; and modify all appetites, es- 
 pecially those that are acquired. 
 
 Dress Well, but not superfluously ; 
 be neither like a sloven nor like a 
 stufied model. 
 
 Keep away all Uncleanly Ap- 
 pearances from the person. Let the 
 nails, the teeth, and, in fact, the whole 
 system receive salutary rather than 
 studied care. But let these things re- 
 ceive attention at the toilet — not else- 
 where. 
 
 Avoid Displaying Excess op 
 Jewelry. Nothing looks more effemi 
 nate upon a man. 
 
 Every one of these Sugges- 
 tions may be regarded as the centre 
 of many others, which the earnest mind 
 cannot fail to discover. 
 
 A gentleman has perfect control of 
 his temper, and will avoid arguments 
 or points likely to lead to the expres- 
 sion of strong feelings. If religious or 
 political subjects are introduced, he 
 will not discuss them with warmth. It 
 is not to be inferred that he is there- 
 fore a coward or a fool; but simply 
 that, while conscious what is due to 
 himself, he does not forget what he 
 owes to others. 
 
 Personal appearance depends 
 greatly on the careful toilet and scru- 
 pulous attention to dress. 
 
 The first point which marks the 
 gentleman, is rigid cleanliness in the 
 body, and everything which covers it. 
 
330 
 
 YOU ask! — I'll tell] 
 
 There is no indication of a gentleman 
 truer than a pure white hand — white 
 in the sense of being clean — and per- 
 fect-kept nails. The hair and teeth 
 should receive the utmost attention. 
 The head should be, in respect of the 
 skin, as white as the hand, the hair 
 thoroughly brushed and kept. To curl 
 it artificially is not in good taste. 
 
 A GENTLEMAN " foUows the fashion" 
 to an extent, because it is an affecta- 
 tion to outrage it; but he does not 
 seize on every extravagance ; he con- 
 cedes only to the limits of good taste, 
 and always with an eye to his age, posi- 
 tion, and individual peculiarities. 
 
 Adapt your conversation to your 
 company. This is somewhat trite, but 
 it is the golden rule on this subject. 
 Do not speak in a loud voice, or assume 
 a dictatorial manner. If any statement 
 is made which you know to be incorrect 
 or untrue, be very careful of the manner 
 in which you correct the speaker. 
 
 Be very careful not to interrupv a 
 person while speaking, and should he 
 nesitate for a word, never supply it. 
 
 Puns and slang terms are to be 
 avoided as much as possible, and re- 
 member there are various kinds of 
 Blang : there is the slang of the draw- 
 ing-room as well as of the stable. 
 Every expression has its own technical 
 terms, and set of expressions, which 
 should be avoided in general society. 
 
 In speaking of third persons, always 
 use the prefix " Mr." or " Mrs." to 
 their names. Do not refer to them by 
 their initials, as Mr. or Mrs. B. Never 
 allude to any one as a " party " or a 
 gent (remember a gent is not always a 
 yentleinan). 
 
 CORRESPONDENCE is a point of 
 special importance, for by it others 
 form (perhaps unconsciously) an esti- 
 mate of the writer's worth and preten- 
 sions. It is difficult to overcome the 
 effect produced by a badly-written, 
 indifferently spelt, and unsightly letter. 
 Therefore observe these rules : 
 
 Let your stationery be of the best 
 quality, your handwriting plain, your 
 Btyle simple, and always inclined to 
 brevity. Never omit to put your 
 
 address, and the date on which you 
 write ; and if it is a business, or very 
 informal letter, add the name of the 
 person addressed at the foot of the letter. 
 
 Always reply promptly to a letter, 
 no matter of what nature. (If you are 
 not a good penman, it is the more 
 particular to observe these rules.) 
 
 Balls and Evening Parties. — An 
 invitation to a ball should be given at 
 least a week beforehand. 
 
 If the invitation comes from a host 
 or hostess, never fail to answer at the 
 earliest possible moment. The host 
 naturally desires to invite as many of 
 his friends as he may conveniently 
 entertain, and you should inform him 
 at once if you cannot attend that he 
 may extend his hospitality to another. 
 The host always wishes to know how 
 many guests to prepare for, and an 
 answer is desirable on this account. 
 
 If desirable, accept the engagement 
 at once, and then j^ou can readily 
 make your duties and other appoint- 
 ments conform to it. The earlier you 
 make the engagement the longer will 
 you enjoy the pleasure of anticipating 
 the enjoyment it will afiford. It is 
 always well to cultivate a habit of 
 definite and positive action, and the 
 observance of this rule in one's social 
 life will be of aid in the discharge of 
 business duties. 
 
 If the invitation is received by a 
 lady from a gentleman, the obligation 
 of giving a prompt answer is even 
 stronger. After a gentleman has in- 
 vited a lady he is alwaj^s subject to 
 embarrassment until he obtains a 
 reply. The fundamental principle of 
 etiquette is consideration for others, 
 and a considerate young woman will 
 always observe this important rule. 
 
 Upon entering, first address the lady 
 of the house ; and after her, the nearest 
 acquaintances you may recognize in 
 the house. 
 
 If you introduce a friend, make him 
 acquainted with the names of the chief 
 persons present. But first present hin» 
 to the lady of the house, and to the host. 
 
 Appear in full dress. 
 
 Always wear gloves. 
 
BALLS AND PARTIES. 
 
 Do not wear rings on the outside of 
 your gloves. 
 
 Avoid an excess of jewelry. 
 
 Do not select the same partner fre- 
 quently. 
 
 Distribute your attentions as much 
 as possible. 
 
 Pay respectful attention to elderly 
 persons. 
 
 Be cordial when serving refresh- 
 ments, but not importunate. 
 
 If there are more dancers than the 
 room will accommodate, do not join in 
 every dance. 
 
 In leaving a large party it is unne- 
 cessary to bid farewell, and improper 
 to do so before the guests. 
 
 A Paris card of invitation to an 
 evening party usually implies that you 
 are invited for the season. 
 
 In balls and large parties there should 
 be a table for cards, and two packs of 
 cards placed upon each table. 
 
 Chess and all unsociable games 
 should be avoided. 
 
 Although many persons do not like 
 to play at cards except for a stake, the 
 stakes agreed to at parties should be 
 very trifling, so as not to create excite- 
 ment or discussion. 
 
 The host and hostess should look 
 after their guests, and not confine their 
 attentions. They should, in fact, assist 
 those chiefly who are the least known 
 in the room. 
 
 Avoid political and religious discus- 
 sions. If you have a " hobby," keep 
 it to yourself 
 
 After dancing, conduct your partner 
 to a seat. 
 
 Resign her as soon as her next part- 
 ner advances. 
 
 Do not cross a room in an anxious 
 manner, and force your way up to a 
 lady merely to receive a bow. If you 
 are desirous of being noticed by any 
 one, put yourself in their way as if by 
 accident, not appear to have singled 
 them out. 
 
 Among the middle classes, evening 
 dress is often considered an affectation, 
 except on special occasions ; it is well, 
 therefore, to avoid it when it is not 
 likely to be adopted. 
 
 Never wear but one ring at a time. 
 
 Use no perfumes. 
 
 When making a call, do not be 
 frightened at the presence of other 
 morning callers, nor appear stiff, or 
 embarrassed, though they may not be 
 introduced to you. Join in the con- 
 versation, which the lady of the house 
 is sure to try to promote, by any light 
 remark of the small talk order. If you 
 are tite-a-t^e with the lady, and other 
 visitors are announced, do not betray 
 alarm, or embarrassment, but wait for 
 a reasonable time after they are seated, 
 then rise to take your leave ; bowing 
 to the other visitors, and politely re- 
 sisting the formal invitation to remain, 
 which you will probably receive, as 
 a matter of courtesy, and nothing 
 more. 
 
 Formal visits should never be pro- 
 tracted beyond twenty minutes ; but do 
 not look at your watch to see if it is 
 time to go : wait for a lull in the con- 
 versation, and avail yourself of it. 
 
 However good the terms on which 
 you may be with a lady, never stop 
 her in the street to speak, and never 
 offer your hand : she will stop, you 
 raise your hat, and if it is agreeable to 
 her, she will offer her hand. She, too, 
 decides when the conversation is to 
 end. If, while speaking, she moves 
 onward, you should turn and accom- 
 pany her : if she makes a slight incli- 
 nation, as of dismissal, raise your hat, 
 bow, and go on your way. 
 
 In walking with a lady, never per- 
 mit her to encumber herself with a 
 book, parcel, or anything of that kind, 
 but always offer to carry it. Never 
 break an appointment, but be punc- 
 tual to the moment in keeping it. 
 
 Never permit a lady to pay for car- 
 riages, railway tickets, etc., when you ac- 
 company her to places of public resort. 
 
 If you are in a crowd, and you and 
 your lady are obliged to proceed singly, 
 you should lead the way. 
 
 In accompanying a lady, and the 
 stairway is not wide enough for you 
 to walk by her side, walk before her 
 in ascending, and behind her in de- 
 scending. 
 
332 
 
 YOU ask! — I'll tell! 
 
 COURTSHIP. — The first real 
 awakening of the heart to the influ- 
 ences of woman, is an epoch in a life 
 never to be forgotten. It may have 
 been preceded, and often is, by flashes 
 of admiration and interest, such as 
 the schoolboy calls love; but these 
 are as nothing to that fast, true, deep, 
 absorbing passion, which it is impos- 
 sible to mistake. It is not necessary 
 that the object of it should be either 
 beautiful or worthy. She may be a 
 plain woman, full of faults, whims, 
 caprices, selfishness, unattractive in 
 manner, and with a heart of marble — 
 it matters not, he loves and is happy. 
 
 Equally strong and absorbing is the 
 influence of love in its bright rosy 
 dawn on the gentle nature of woman. 
 The newly-awakened emotion fills her 
 life, and lends a mystical beauty, both 
 to earth and sky. What a proud, 
 joyous, happy moment that is, when 
 a young and innocent girl first says to 
 herself: " I am beloved, and my lover 
 is dearer to me than the whole world, 
 — dearer to me than my life ? " Poets 
 and novelists never tire of depicting 
 the charms of the springtide of love in 
 woman. They show us how it adds 
 beauty to the beautiful, and invests 
 even those of ordinary attractions 
 with a singular charm and fascination, 
 the result of happiness and lightness 
 of earth. These latter are the best cos- 
 metics. In them lies the magic of 
 f)erpetual youth, and they should at 
 east accompany the dawn of love in 
 woman's heart. 
 
 Out of love, naturally and properly, 
 springs courtship. 
 
 He who loves, courts the object of 
 that love. Cobbett assures us that 
 *' between fifteen and twenty-two, all 
 people will fall in love.'* Shak- 
 apeare extends this season to the age 
 of forty-five : while old Burton, writ- 
 ing on love-melancholy, gives us a 
 still further extension of the case. 
 What an idea this gives of the court- 
 ship that must be perpetually going 
 on? And it must be borne in mind 
 that in most cases the success of the 
 love-suit depends on the manner in 
 
 which the courtship is conducted. 
 There is a happy arrangement prevail- 
 ing in an East Indian tribe, by which 
 the women enjoy the prerogative of 
 courtship. The process adopted is 
 very simple. If a lady is pleased with 
 one of the opposite sex, she sends a 
 friend to pin a handkerchief to his 
 cap with a pin that she uses to fasten 
 her hair. This is done in public, 
 her name being mentioned at the 
 time, and the favored one is then 
 obliged to marry her, or, if not, to pay 
 a substantial sum to her father. Un- 
 fortunately, perhaps, our customs are 
 less primitive. The lover must make 
 the advance, must disclose his pas- 
 sion, press his suit, and devote himself 
 seriously to the business of that proba- 
 tionary routine which we call courtship. 
 
 Often a man's courting days are the 
 happiest of his life. They should 
 always be so, but it does not always 
 follow that they are. It is so easy, so 
 delicious to love — the heart learns that 
 lesson so readily — but the expression of 
 that love in accordance with set forms 
 and conventional rules, is often rather 
 a trial than otherwise. The bashful 
 man finds himself put to the blush. 
 The man unaccustomed to society, and 
 to ladies' society especially, is forever 
 at fault. Both are nervous, anxious, 
 and ill at ease. Both need the advice 
 and suggestions of those who have 
 already acquired their experience. 
 That advice and those suggestions are 
 not always readily obtained ; in such 
 cases these hints may be useful. 
 
 DISENGAGED. — Everything in 
 life worth having must be paid for. 
 It is not very gallant to say it, but it 
 is very true that this applies even to 
 the position of a lover. 
 
 He sacrifices something for the 
 privileges he enjoys. 
 
 The halcyon days of love are pre- 
 ceded by a period of existence not 
 altogether unenviable. 
 
 There is a delicious freedom about 
 it. The disengaged man is wholly 
 irresponsible. He goes where he will, 
 and does what he likes. As some one 
 has said, " Everything is forgiven him 
 
COURTSHIP. 
 
 333 
 
 on account of £is position. If he talks 
 nonsense, it is his high spirits ; if he 
 dances incessantly the whole evening, 
 it is that he may please those ' dear 
 girls '; if he is marked in his attention 
 to ladies, he is only on his probation ; 
 if he has a few fast, lounging habits, 
 it is held all very well in a young 
 fellow like that." Society has a per- 
 petual welcome for him ; the men like 
 him for his social qualities, and the 
 ladies receive him with rapture, if for 
 no other reason than simply because he 
 is disengaged. 
 
 Nor is the position of the disengaged 
 lady without its charms. If she has 
 beauty or wit, accomplishments or 
 conversational powers, she goes into 
 society only to be courted and ad- 
 mired. The restrictions of society 
 weigh less heavily upon her than upon 
 others. In her innocent gaiety of heart 
 she breaks through them with impu- 
 nity. It is her privilege to receive 
 attentions from all, and to be com- 
 promised by none. In the ball-room 
 she reigns supreme ; she may give a 
 smile to one, a passing word to an- 
 other, and her motives will be miscon- 
 strued as little as her kindness will be 
 presumed on. She will never be more 
 happy, people tell her, and they may 
 be right. But what then ? Youth, and 
 homage, and absolute sway are de- 
 lightful, but they are not to be retained 
 by remaining for life — disengaged. 
 No I just as the young bachelor finds life 
 change for him against his will — finds 
 mammas grow frigid, and daughters 
 shy of the man who never proposes — 
 so the life of the careless, light-hearted 
 girl assumes imperceptibly a fresh 
 phase. She grows older, she loves, 
 and then the life that was so glorious 
 satisfies her no longer. A fresh am- 
 bition fills her mind ; it is that of 
 enjoying the whole and sole attention 
 of the chosen one who is destined some 
 day to make her his wife. 
 
 PROPOSING. — Much is said of 
 love at first sight. Perhaps all love, 
 deserving the name — that is, as dis- 
 tinguished from the mild glow of 
 affection — is of that nature. But a 
 
 proposal should always be the result 
 of second thought. It is only a fool 
 who suffers himself to be led into put- 
 ting the rest of his life in jeopardy on 
 the spur of the moment ; and certainly 
 no prudent woman would consent to 
 accept an offer of marriage, at the 
 hands of a man whom she had only 
 known a few days or weeks, as the 
 case might be. Yet this sort of 
 thing is perpetually done. A modern 
 essayist observes, with great truth — 
 " The most common source of unsuita- 
 ble marriages is plainly the sheer 
 thoughtlessness with which many 
 women marry. The process resembles 
 nothing so much as raffling. Virtually 
 the whole thing is an affair of accident 
 or chance." It is sad that this should 
 be literally true, because the marriage 
 tie is so close and binding ; the happi- 
 ness of those united by it can only be 
 secured by such thorough union and 
 accord, that it is the grossest folly, not 
 to say wickedness, for persons to incur 
 the responsibility of matrimony in 
 ignorance of each other's antecedents, 
 principles, habits, tastes, inclinations, 
 and modes of thinking. Avowals of 
 love, or proposals, are made in various 
 ways, the very worst of which is doing 
 it by proxy. 
 
 Faint-hearted lovers — timid, nervous 
 persons — sometimes adopt the expe- 
 dient of proposing by letter. This is 
 always objectionable where a personal 
 interview is to be had, because a man 
 can tell his love so much better than 
 he can write about it. The passion of 
 his breast glows in his eyes — the sin- 
 cerity of those feelings to which he 
 struggles to give utterance is gathered 
 from the tone of his voice. Now, in a 
 letter there are only words, and gener- 
 ally ill-chosen ones. There is nothing 
 so difficult to write as a love-letter. 
 Either it is too impassioned and savors 
 of exaggeration, or it is too matter-of- 
 fact and conveys an idea of coldness. 
 
 However, there are circumstances — 
 absence among others — which some- 
 times oblige a man to write. 
 
 Asking Papa. — In these days, the 
 lover and the object of his choice gen- 
 
:;4 
 
 YOU ask! — I'll tell! 
 
 erally come to an understanding with- 
 out much being said about it on either 
 side; a favorable opportunity brings an 
 avowal from the lips of the gentleman, 
 who entreats permission to pay hia ad- 
 dresses, and receives an assurance that 
 it would not be distasteful to the lady 
 herself, but that he must " ask papa." 
 When the proposal is made by the 
 gentleman in writing, he usually asks 
 
 f»ermission to obtain the consent of the 
 ady's parents. This also is sometimes 
 done in writing ; but it is much better 
 that, for each of the two great steps in 
 the courtship — proposing to the lady, 
 and asking the father's or mother's 
 consent — a personal interview should 
 be obtained. 
 
 If the lover is too diflBdent to ap- 
 proach the subject in his own proper 
 person, or if circumstances compel him 
 to write, he should bear in mind that 
 his letter ought to treat of two points 
 — first, his regard for the lady ; and 
 secondly, the circumstances which 
 warrant him in seeking to make her 
 his wife. 
 
 A letter of this kind should be brief 
 and to the purpose ; without having 
 the formality of a purely business 
 epistle, it should be free from romance 
 or sentiment. It may be distasteful to 
 the lover to have to speak calmly of 
 his character and his means, instead of 
 going into raptures over his passion, 
 and the charms that have inspired it ; 
 but under the circumstances, it is in- 
 cumbent on him to do so. A father 
 who is called to part with his child to 
 another, is called on to regard the step 
 not from a lover's point of view, but 
 from that of a man of the world. 
 
 The point has often been debated as 
 to how far a parent's judgment, feel- 
 ings, or prejudices, ought to be respected 
 by a son or a daughter in a matter of 
 such moment as that of the choice of 
 a partner for life. On this point, some 
 sound and sensible views have been 
 expressed to the following effect : 
 
 " There are a great many nice ques- 
 tions with reference to the exact duty 
 of parents in preventing matrimonial 
 mistakes on the part of their daughters. 
 
 Of course, if a girl has set her heart on 
 somebody whom they know to be an 
 unprincipled scamp, her father and 
 mother would be gravely to blame if 
 they did not promptly take every pos- 
 sible step to prevent the marriage. But 
 suppose the favored suitor is what they 
 call ' a very deserving young man,' but 
 needy, are they to prohibit the match 
 in the face of the daughter's vehement 
 inclination ? Or a case may arise in 
 which they know nothing against 
 the character or the position of the 
 suitor, but entertain a vague misgiving, 
 an indistinct prejudice against him. 
 May this be justly allowed to counter- 
 balance the daughter's deliberate pref- 
 erence ? 
 
 " There are a hundred shades of feel- 
 ing between cordial approbation of a 
 man for a son-in-law, and a repug- 
 nance which nothing can overcome; 
 and it is impossible to draw the line at 
 any one point, and say, ' Here the 
 father is justified in withholding his 
 consent.' In every case very much 
 depends upon the character of the 
 daughter herself. If she is naturally 
 weak and wrong-headed, the exercise 
 of parental authority can hardly be 
 carried too far, in order to protect 
 her. But if she has habitually dis- 
 played a sound judgment and a solid 
 temper, the question how far a father 
 will be wise in imposing his veto is one 
 which there must be a good deal of 
 practical difficulty in deciding." 
 
 ENGAGED. — " I am not sure that 
 if you really love a person, and are 
 quite confident about him, that having 
 to look forward to being married is not 
 the best part of all." 
 
 It is the friends who experience the 
 inconvenience. 
 
 A closer intimacy is permitted to the 
 engaged in this country than in most 
 others. It is preceded by the intro- 
 duction of the suitor to the lady's rela- 
 tives, after which the lady is introduced 
 to his family. 
 
 An " engaged " ring is generally 
 given by the gentleman, and worn by 
 the lady on the fourth nngei. as it is 
 called; that is, the finger next the 
 
MARRIAGE. 
 
 little one on the right hand. After 
 marriage it is transferred to the similar 
 finger on the left hand, and becomes 
 the guard or keeper of the wedding- 
 ring. 
 
 There are many delicate ways in 
 which the engaged lover may express 
 his devotion besides giving costly pres- 
 ents. A few flowers, arranged to ex- 
 press attachment, or conveying a com- 
 pliment, according to the language of 
 flowers ; the loan or gift of a volume 
 of some favorite writer, with a page 
 turned down at a suggestive passage, 
 are attentions sure to be appreciated. 
 
 Speaking of both parties to the en- 
 gagement, we may add that affected 
 indifference is in bad taste ; so is ex- 
 clusiveness. Do not behave with too 
 great freedom ; and do not, on the 
 other hand, sit apart, hand clasped in 
 hand, or make displays of affection and 
 fondness — either of which are out of 
 place in society. 
 
 The lady may have money, in which 
 case it is desirable that some legal con- 
 trol over it should be secured to her, 
 that, in the event of trouble or diffi- 
 culty, it cannot be touched by the hus- 
 band, or his creditors, without the 
 wife's consent. Among the middle and 
 lower classes this kind of thing is not 
 and cannot be insisted on. It is, how- 
 ever, becoming the custom for the be- 
 trothed to insure his life in favor of 
 his intended, and this is a plan which 
 cannot be too highly commended. 
 
 REFUSAL. — As a woman is not 
 bound to accept an offer, so no sensible 
 man will think the worse of her, or 
 feel himself personally injured, by a 
 refusal. That it will give him pain is 
 most probable ; if his heart does not 
 suffer, his vanity will ; but in time he 
 will appreciate the fact that his feel- 
 ings were not trifled with, but were met 
 in an earnest, candid spirit. 
 
 Young ladies should remember that, 
 charming and fascinating as they may 
 be, the man who proposes pays them a 
 high compliment — the highest in his 
 power. 
 
 In refusirfg, the lady ought to con- 
 vey her full sense of the honor intended 
 
 her, and to add, seriously, but not 
 offensively, that it is not in accordance 
 with her inclinations, or that circum- 
 stances compel her to give an unfavor- 
 able answer. 
 
 It is only a flirt who keeps an hon- 
 orable man in suspense for the purpose 
 of glorifying herself by his attentions 
 in the eyes of friends. A lady will 
 not boast of an offer received and re- 
 jected. Such an offer is a privileged 
 communication. The secret of it 
 should be held sacred. 
 
 The duty of the rejected suitor is 
 clear. Etiquette demands that he 
 shall accept the lady's decision, and 
 retire from the field. 
 
 MARRIAGE. — June, July, and 
 August are favorite months for wed- 
 dings. Easter week is a very popular 
 time. As a general rule, marriages 
 are not celebrated during Lent. The 
 approximate time is generally arranged 
 by the young people, but the mother 
 of the bride generally names the exact 
 day. 
 
 Wedding Dress. — It is impossi- 
 ble to lay down specific rules for dress, 
 as fashions change and tastes differ. 
 The great art consists in selecting the 
 style of dress most becoming to the 
 person. A stout person should adopt 
 a different style from a thin person ; 
 a tall one from a short one. Peculiar- 
 ities of complexion, and form of face 
 and figure, should be duly regarded ; 
 and in these matters there is no better 
 course than to call in the aid of any 
 respectable milliner and dressmaker, 
 who will be found ready to give the 
 best advice. The bridegroom should 
 simply appear in full dress, and should 
 avoid everything eccentric and broad 
 in style. The bridesmaids should al- 
 ways be made aware of the bride's 
 dress before they choose their own, 
 which should be determined by a 
 proper harmony with the former. 
 
 The Order of Going to Church 
 is as follows: — The Bride, accom- 
 panied by her father, not unfrequently 
 her mother, and uniformly by a brides- 
 maid, occupies the first cai-riage. The 
 father hands out the bride, and leads 
 
336 
 
 YOU ask! — i'll tell! 
 
 lier to the church, the mother and the 
 bridesmaid following. After them 
 come the other bridesmaids, attended 
 by the groomsmen, if there are more 
 than one. 
 
 The Bridegroom occupies the last 
 carriage with the principal groomsman 
 — an intimate friend, or brother. He 
 follows, and stands with the bride at his 
 left hand. The father places himself 
 behind, with the mother, if she attends. 
 
 The Chief Bridesmaid occupies a 
 j>lace on the left of the bride, to hold 
 her gloves, and handkerchief, and 
 flowers; her companions range them- 
 selves on the left. 
 
 Fees. — In determining the fee to 
 be given to the ojQSciating minister, no 
 arbitrary rule can be given ; it ranges 
 from five to one hundred dollars, per- 
 haps ten dollars is the most usual fee. 
 The standing of the minister and the 
 circumstances of the bridegroom have 
 a bearing on this point. Whatever 
 the amount, it had better be given to 
 a friend of the groom, who will pre- 
 sent it in an envelope to the minister. 
 This same friend should also pay the 
 sexton for his preparation for and at 
 tendance at the ceremony. Although 
 a gentleman should be liberal at this 
 time, he ought not to tax himself 
 above his means. In some rich fam- 
 ilies, where the officiating minister is 
 an old friend, the marriage of a mem- 
 ber of the family is made the occasion 
 to make him a valuable present. 
 
 The Order of Return from 
 Church differs from the above only 
 in the fact that the bride and bride- 
 groom now ride together, the bride 
 being on his left, and a bridesmaid 
 and a groomsman, or the father of the 
 bride, occupying the front seats of the 
 carriage. On their return to the house 
 a reception is generally held to give the 
 friends of the families an opportunity 
 to offer their congratulations. After 
 this, when a wedding tour is intended, 
 the happy pair generally take their de- 
 parture. 
 
 Cards. — A newly married couple 
 send out cards immediately after the 
 ceremony to their friends and acquain- 
 
 tances, who, on their part, return either 
 notes or cards of congratulation on 
 the event. As soon as the lady is set- 
 tled in her new home, she may expect 
 the calls of her acquaintance ; for 
 which it is not absolutely necessary to 
 remain at home, although politeness 
 requires that they should be returned 
 as soon as possible. But, having per- 
 formed this, any further intercourse 
 may be avoided (where it is deemed 
 necessary) by a polite refusal of invi- 
 tations. Where cards are to be left, 
 the number must be determined ac- 
 cording to the various members of 
 which the family called upon is com- 
 posed. For instance, where there are 
 the mother, aunt, and daughters (the 
 latter having been introduced to so- 
 ciety), three cards should be left. Re- 
 cently, the custom of sending cards 
 has been in a great measure discon- 
 tinued, and instead of this, the words 
 "No cards" are appended to the ordi- 
 nary newspaper advertisement, and 
 the announcement of the marriage, 
 with this addition, is considered all- 
 sufficient. 
 
 FUNERALS.— The management of 
 funerals vary so much in different States 
 and cities, that no general rule will ap- 
 ply. But it is safe to say that when 
 death occurs, it is best at once to con- 
 sult an undertaker. In the excited 
 and troubled state of mind existing at 
 that time, there is an unfitness, if not 
 an inability, on the part of the rela- 
 tives to attend to the many details, 
 such as laying out, cofl5n, hearse, 
 cemetery arrangements, minister, etc., 
 etc. All these things just at that time are 
 bewildering to those unused to them. 
 But in the hands of the undertaker 
 all goes well and orderly. It may be 
 thought more expensive to place all in 
 the care of an undertaker. Perhaps it 
 may cost more, but who does not wish 
 that these last sad rites should be per- 
 formed in an orderly manner, and that 
 the solemnities of the occasion may 
 not be marred by confusion ? But we 
 are not sure that it does cost more. If 
 your resources are limited, tell the un- 
 dertaker so. He will be guided by what 
 
DANCING. 
 
 337 
 
 jrou tell him in this respect, and his 
 experience will enable him to so ar- 
 range that there will be a uniform con- 
 sistency in the whole. 
 
 We are glad to find that extrava- 
 gance and show at funerals is fast giv- 
 ing way before the good sense of the 
 peoplo. Our best families everywhere 
 are setting examples which it will be 
 well to follow. The false pride and 
 extravagance which runs a family into 
 debt for a year, to pay for a showy 
 funeral for one of its members, has re- 
 ceived a check from the pulpits of 
 many of our cities. Let us pay all the 
 respect we can to our dead ; but it 
 must be in a manner proportionate to 
 our means. For the poor man to half 
 starve his living children to meet the 
 needless expense of a fashionable fu- 
 neral for the loved one who has died, is 
 feeding the vanity of the living, rather 
 than showing respect for the dead. 
 
 Terms used to Describe the Move- 
 ments of Dances. 
 
 Balancez. — Set to partners. 
 
 Chaine Anglaise. — The top and bot- 
 tom couples right and left. 
 
 Chaine Anglaise double. — The right 
 and left double. 
 
 Chaine des Dames. — The ladies' 
 chain, 
 
 Chaine des Dames double. — The 
 ladies' chain double, which is per- 
 formed by all the ladies commencing 
 at the same time. 
 
 Chassez. — Move to the right and left. 
 
 Chassez croisez. — Gentlemen change 
 places with partners, and back again. 
 
 Demie Chaine Anglaise. — The four 
 opposite persons half right and left. 
 
 Demi Promenade. — All eight half 
 promenade. 
 
 Dos-d-dos. — The two opposite per- 
 sons pass round each other. 
 
 Demi Moulinet. — The ladies all ad- 
 vance to the centre, giving hands, and 
 return to places. 
 
 La Grande Chaine. —All eight chas- 
 sez quite round, giving alternately right 
 and left hands to partners, beginning 
 with the right. 
 
 22 
 
 Le Grande Bond. — All join hands 
 and advance and retire twice. 
 
 Pas d'Allemande. — The gentlemen 
 turn the partners under their arms. 
 
 Traversez. — The two opposite per- 
 sons change places. 
 
 Vis-d-vis. — The opposite partner, 
 
 aUADEILLES. — The Fiest 
 ^Ki:. — First Figure, Le Pantalon.— 
 Right and left. Balancez to part- 
 ners; turn partners. Ladies' chain. 
 Half promenade; half right and left. 
 (Four times.) — Second Figure, L'Ete. 
 Leading lady and opposite gentleman 
 advance and retire; chassez to right 
 and left; cross over to each other's 
 places; chassez to right and left. 
 Balancez and turn partners. (Four 
 times.) Or Double L'Ff^. — Both 
 couples advance and retire at the same 
 time; cross over; advance and retire 
 again; cross to places. Balancez 
 and turn partners. (Four times.) 
 Third Figure, La Poule. — Lead- 
 ing lady and opposite gentleman 
 cross over, giving right hands ; recross, 
 giving left hands, and fall in a line. 
 Set four in a line; half promenade. 
 Advance two, and retire (twice). 
 Advance four, and retire; half right 
 and left. (Four times.) Fourth Figure, 
 La Pastorale. — The leading couple 
 advance twice, leaving the lady oppo- 
 site the second time. The three advance 
 and retire twice. The leading gentle- 
 man advance and set. Hands four half 
 round; half rightand left. (Four times.) 
 Fifth Figure, Galop Finale. — Top 
 and bottom couples galopade quite 
 round each other. Advance and retire ; 
 four advance again, andchange thegen- 
 tlemen. Ladies' chain. Advance and 
 retire four, and regain your partners 
 in your places. The fourth time all 
 galopade for an unlimited period. 
 (Four times.) Or, All galopade or 
 promenade, eight bars. Advance four 
 en galop oblique, and retire, then half 
 promenade, eight bars. Advance four, 
 retire, and return to places with the 
 half promenade, eight bars. Ladies' 
 chain, eight bars. Repeated by the 
 side couples, then by the top and bot- 
 
338 
 
 YOU ask! — I'll tell! 
 
 om, and lastly by the side couples, 
 finiahing with grand promenade. 
 
 Lancers. — 1. La Rose. — First gen- 
 tleman and opposite lady advance and 
 set — turn with both hands, retiring to 
 places — return, leading outside — set 
 and turn at corners. 2. La Lodoiska. — 
 First couple advance twice, leaving the 
 lady in the centre — set in the centre — 
 turn to places — all advance to two 
 lines — all turn partners. 3. La Dorset. 
 
 — First lady advance and stop, then 
 the opposite gentleman — both retire, 
 turning around — ladies' hands across 
 half round, and turn the opposite gen- 
 tlemen with left hands — repeat back 
 to places, and turn partners with left 
 hands. 4. L' Etoile. — First couple 
 set to couple at right — set to couple 
 at left — change places with partners, 
 and set, and pirouette to places — right 
 and left with opposite couple. 5. Les 
 Landers. — The grand chain. The 
 first couple advance and turn facing 
 the top ; then the couple at right 
 advance behind the top couple ; then 
 the couple at left, and the opposite 
 couple do the same, forming two lines. 
 All change places with partners and 
 back again. The ladies turn in a line 
 on the right, the gentlemen in a line 
 on the left. Each couple meet up the 
 centre. Set in two lines, the ladies in 
 one line, the gentlemen in the other. 
 Turn partners to places. Finish with 
 the grand chain. 
 
 The Caledonians. — First Figure. 
 
 — The first and opposite couples hands 
 across round the centre, and back to 
 places — set and turn partners. Ladies 
 chain. Half promenade — half right 
 and left. Repeated by the side couples. 
 Second Figure. — The first gentleman 
 advance and retire twice. All set at 
 corners, each lady passing into the 
 next lady's place on the right. Prom- 
 enade by all. Repeated by the other 
 couples. Third Figure. — The first lady 
 and opposite gentleman advance and 
 retire, bending to each other. First 
 lady and opposite gentleman pass 
 round each other to places. First 
 couple cross over, having hold of hands, 
 while the opposite couple cross on the 
 
 outside of them — the same reversed 
 All set at corners, turn, and resume 
 partners. All advance and retire twice, 
 in a circle with hands joined- — turn 
 partners. Fourth Figure. — The first 
 lady and opposite gentleman advance 
 and stop ; then their partners advance ; 
 turn partners to places. The four ladies 
 move to right, each taking the next 
 lady's place, and stop — the four gentle- 
 men move to left, each taking the 
 next gentleman's place, and stop — the 
 ladies repeat the same to the right 
 — then the gentlemen to the left. All 
 join hands and promenade round to 
 
 E laces, and turn partners. Repeated 
 y the other couples. Fifth Figure. — 
 The first couple promenade or waltz 
 round inside the figure. The four 
 ladies advance, join hands round, and 
 retire — then the gentlemen perform 
 the same — all set and turn partners. 
 Chain figure of eight half round, and 
 set. All promenade to places and turn 
 partners. All change sides, join right 
 hands at corners, and set — back again 
 to places. Finish with grand prome- 
 nade. — These three are the most ad- 
 mired of the quadrilles : the First Set 
 invariably takes precedence of every 
 other dance. 
 
 Spanish Dance. — Danced in a 
 circle or a line by sixteen or twenty 
 couples. The couples stand as for a 
 Country Dance, except that the first 
 gentleman must stand on the ladies' 
 side, and the first lady on the gentle- 
 men's side. First gentleman and second 
 lady balancez to each other, while first 
 lady and second gentleman do the 
 same, and change places. First gen- 
 tleman and partner balancez, while 
 second gentleman and partner do the 
 same, and change places. First gen- 
 tleman and second lady balancez, while 
 first lady and second gentleman do the 
 same, and change places. First gen- 
 tleman and second lady balancez to 
 partners, and change places with them. 
 All four join hands in the centre, and 
 then change places, in the same order 
 as the foregoing figure, four times. All 
 four poussette, leaving the second lady 
 and gentleman at the top, the same as 
 
DANCING. 
 
 339 
 
 In a Country Dance. The first lady 
 and gentleman then go through the 
 same figure with the third lady and gen- 
 tleman, and so proceed to the end of the 
 dance. This figure is sometimes danced 
 in eight-bars time, which not only hur- 
 ries and inconveniences the dancers, 
 but also ill accords with the music 
 
 Waltz Cotillon. — Places the 
 same as quadrille. First couple waltz 
 round inside ; first and second ladies 
 advance twice and cross over, turning 
 twice; first and second gentlemen do 
 the same ; third and fourth couples the 
 same; first and second couples waltz to 
 places, third and fourth do the same ; 
 all waltz to partners, and turn half 
 round with both hands, meeting the 
 next lady ; perform this figure until in 
 your places; form two side lines, all 
 advance twice and cross over, turning 
 twice; the same, returning; all waltz 
 round ; the whole repeated four times. 
 LaGalopade is an extremely grace- 
 ful and spirited dance, in a continual 
 chassez. An unlimited number may join. 
 It is danced iu couples, as waltzing. 
 
 The Galopade Quadrilles. — 
 1st, Galopade. 2d, Right and left, 
 Bides the same. 3d, Set and turn 
 hands all eight. 4th, Galopade. 5th, 
 Ladies' chain, sides the same. 6th, 
 Set and turn partners all eight. 7th, 
 Galopade. 8th, Tirois, sides the same. 
 9th, Set and turn partners all eight. 
 10th, Galopade. nth. Top lady and 
 bottom gentleman advance and retire, 
 the other six do the same. 12th, Set 
 and turn partners all eight. 13th, 
 Galopade. 14th, Four ladies advance 
 ind retire, gentlemen the same. 15th, 
 Double ladies' chain. 16th, Set and 
 urn partners all eight. 17th, Galopade. 
 ►8th, Poussette, sides the same. 19th 
 Set and turn. 20th, Galopade waltz. 
 The Mazurka. — This dance is of 
 Polish origin — first introduced into 
 England by the Duke of Devonshire, 
 on his return from Russia. It consists 
 of twelve movements ; and the first eight 
 bars are played (as in quadrilles) before 
 the first movement commences. 
 
 The Redowa Waltz is composed 
 of three parts, distinct from each other 
 
 1st, The pursuit. 2d, The waltz 
 called Redowa. 3d, The waltz k Deux 
 Temps, executed to a peculiar measure, 
 and which, by a change of the rhythm, 
 assumes a new character. The middle 
 of the floor must be reserved for the 
 dancers who execute the promenade, 
 called the pursuit, while those who 
 dance the waltz turn in a circle about 
 the room. The position of the gentle- 
 man is the same as for the waltz. The 
 gentleman sets out with the left foot, 
 and the lady with the right. In the 
 pursuit the position is different, the 
 gentleman and his partner face, and 
 take each other by the hand. They 
 advance or fall back at pleasure, and 
 balance in advance and backwards. To 
 advance, the step of the pursuit is 
 made by a glissade forward, without 
 springing, coupe with the hind foot, 
 and Jete on it. You recommence with 
 the other foot, and so on throughout. 
 The retiring step is made by a sliding 
 step of the foot backwards, without 
 spring, j'ete with the front foot, and 
 coupe with the one behind. It is ne- 
 cessary to advance well upon the slid- 
 ing step, and to spring lightly in 4Jie 
 two others, sur place, balancing 
 equally in the pas de poursuite, which 
 is executed alternately by the left in 
 advance, and the right backwards. 
 The lady should follow all the move- 
 ments of her partner, falling back 
 when he advances, and advancing 
 when he falls back. Bring the shoul- 
 ders a little forward at each sliding 
 step, for they should always follow th© 
 movement of the leg as it advances of 
 retreats; but this should not be tod 
 marked. When the gentleman is 
 about to waltz, he should take the 
 lady's waist, as in the ordinary waltz. 
 The step of the Redowa, in turning, 
 may be thus described : For the gen- 
 tleman —Jete of the left foot, passing 
 before the lady. Glissade of the right 
 foot behind to the fourth position 
 aside — the left foot is brought to the 
 third position behind — then the pas 
 de basque is executed by the right 
 foot, bringing it forward, and you re- 
 commence with the left. The poi 
 
:o 
 
 YOU ask! — I'll tell! 
 
 de bc^que stiould be made in three 
 very equal beats, as in the Mazurka. 
 The lady performs the same steps as 
 the gentleman, beginning by the pas 
 de basque with the right foot. To 
 waltz t\ deux temps to the measure of 
 the Redowa, we should make each 
 step upon each beat of the bar, and find 
 ourselves at every two bars, the gen- 
 tleman with his left foot forwards, and 
 the lady with her right, that is to say, 
 we should make one whole and one half 
 step to every bar. The music is rather 
 slower than for the ordinary waltz. 
 
 Valse Cellarius. — The gentle- 
 man takes the lady's left hand with 
 his right, moving one bar to the left by 
 glissade, and two hops on his left foot, 
 while the lady does the same to the 
 right, on her right foot; at the second 
 bar they repeat the same with the other 
 foot — this is repeated for sixteen bars ; 
 they then waltz sixteen bars, glissade 
 and two hops, taking care to occupy 
 the time of two bars to get quite round. 
 The gentleman now takes both hands 
 of the lady, and makes the grand square 
 
 — moving three bars to his left — at the 
 fourth bar making two beats while turn- 
 ing the angle ; his right foot is now 
 moved forward to the other angle three 
 bars — at the fourth, beat again while 
 turning the angle ; the same repeated 
 for sixteen bars — the lady having her 
 right foot forward when the gentleman 
 has his left foot forward ; the waltz is 
 again repeated ; after which several 
 other steps are introduced, but which 
 must needs be seen to be understood. 
 
 Circular Waltz. — The dancers 
 form a circle, then promenade during 
 the introduction — all waltz sixteen 
 bars — set, holding partner's right 
 hand, and turn — waltz thirty -two bars 
 
 — rest, and turn partners slowly — face 
 
 {)artner and chassez to the right and 
 eft — pirouette lady twice with the 
 right hand, all waltz sixteen bars — 
 Bet and turn — all form a circle, still 
 retaining the lady by the right hand, 
 and move round to the left, sixteen 
 bars — waltz for finale. 
 
 Polka Waltzes. — The couples 
 take hold of hands as in the usual 
 
 waltz. First Waltz. The gentleman 
 hops the left foot well forward, then 
 back, and glissades half round. He then 
 hops the right foot forward, and back, 
 and glissades the other half round. The 
 lady performs the same steps, begin- 
 ning with the right foot. Second. The 
 gentleman, hopping, strikes the left 
 heel three times against the right heel, 
 and then jumps half round on the left 
 foot ; he then strikes the right heel 
 three times against tho left, and jumps 
 on the right foot, completing the circle. 
 The lady does the same steps with re- 
 verse feet. Third. The gentleman raises 
 up the left foot, steps it lightly on the 
 ground forward, then strikes the right 
 heel smartly twice, and glissades half 
 round. The same is then done with 
 the other foot. The lady begins with 
 the right foot. 
 
 Valse a Deux Temps, — This 
 waltz contains, like the common waltz, 
 three times, but differently divided. 
 The first time consists of a gliding 
 step ; the second a chassez, including 
 two times in one. A chassez is per- 
 formed by bringing one leg near the 
 other, then moving it forward, back- 
 ward, right, left, and round. The gen- 
 tleman begins by sliding to the left 
 with his left foot, then performing a 
 chassez towards the left with his right 
 foot without turning at all during the 
 first two times. He then slides back- 
 wards with his right leg, turning half 
 round ; after which he puts his left 
 leg behind to perform a chassez xbr- 
 ward, turning then half round for the 
 second time. The lady waltzes in the 
 same manner, except that the first 
 time she slides to the right with the 
 right foot, and also performs the chas- 
 sez on the right, and continues the 
 same as the gentleman, except that she 
 slides backwards with her right foot 
 when the gentleman slides with his 
 left foot to the left ; and when the gen- 
 tleman slides with his right foot back- 
 wards, she slides with the left foot to 
 the left. To perform this waltz grace- 
 fully, care must be taken to avoid 
 jumping, but merely to slide, and keep 
 the knees slightly bent. 
 
DANCING. 
 
 a 
 
 Circassian Circle. — The com- 
 pany is arranged in couples round the 
 room — the ladies being placed on the 
 right of the gentlemen, — after which, 
 the first and second couples lead off the 
 dance. Figure. Right and left, set 
 and turn partners — ladies chain, 
 waltz. At the conclusion, the first 
 couple with fourth, and the second 
 with the third couple, recommence the 
 figure, — and so on until they go com- 
 pletely round the circle, when the 
 dance is concluded. 
 
 Polka. — In the polka there are but 
 two principal steps, all others belong 
 to fancy dances, and much mischief 
 and inconvenience is likely to arise 
 from their improper introduction into 
 the ball-room. First step. The gen- 
 tleman raises the left foot slightly be- 
 hind the right, the right foot is then 
 jumped upon, and the left brought 
 forward with a glissade. The lady 
 commences with the right, jumps on 
 the left, and glissades with the right. 
 The gentleman during his step has 
 hold of the lady's left hand with his 
 right. Second step. The gentleman 
 lightly hops the left foot forward on the 
 heel, then hops on the toe, bringing 
 the left foot slightly behind the right. 
 He then glissades with the left foot 
 forward ; the same is then done, com- 
 mencing with the right foot. The lady 
 dances the same step, only beginning 
 "with the right foot. There are a 
 variety of other steps of a fancy char- 
 acter, but they can only be understood 
 with the aid of a master, and even 
 when well studied, must be introduced 
 "with care. The polka should be danced 
 with grace and elegance, eschewing all 
 outre and ungainly steps and gestures, 
 taking care that the leg is not lifted 
 too high, and that the dance is not 
 commenced in too abrupt a manner. 
 Any number of couples may stand up, 
 and it is the privilege of the gentle- 
 man 10 form what figure he pleases, 
 and vary it as often as his fancy and 
 taste may dictate. First figure. Four 
 or eight bars are devoted to setting 
 forwards and backwards, turning from 
 and towards "5 our partner, making a 
 
 slight hop at the commencement of 
 each set, and holding your partner's 
 left hand ; you then perform the same 
 step (forwards) all round the room. 
 Second figure. The gentleman faces 
 his partner, and does the same step 
 backwards all round the room, the 
 lady following with the opposite foot, 
 and doing the step forwards. Third 
 figure. The same as the second figure, 
 only reversed, the lady stepping back- 
 wards, and the gentleman forwards, 
 always going the same way round the 
 room. Fourth figure. The same step 
 as figures two and three, but turning 
 as in a waltz. 
 
 The Gorlitza is similar to the polka, 
 the figures being waltzed through. 
 
 The Schottische. — The gentleman 
 holds the lady precisely as in the polka. 
 Beginning with the left foot, he slides 
 it forward, then brings up the right 
 foot to the place of the left, slides the 
 left foot forward, and springs or hops 
 on this foot. This movement is re- 
 peated to the right. He begins with 
 the right foot, slides it forward, brings 
 up the left foot to the place of the right 
 foot, slides the right foot forward again, 
 and hops upon it. The gentleman 
 springs twice on the left foot, turning 
 half round ; twice on the right foot ; 
 twice encore on the left foot, turning 
 half round; and again twice on the 
 right foot, turning half round. Begin- 
 ning again, he proceeds as before. The 
 lady begins with the right foot, and 
 her step is the same in principle as the 
 gentleman's. Vary, by a reverse turn ; 
 or by going in a straight line round the 
 room. Double, if you like, each part, 
 by giving four bars to the first part, 
 and four bars to the second part. The 
 time may be stated as precisely the 
 same as in the polka ; but let it not be 
 forgotten that La Schottische ought to 
 be danced much slower. 
 
 Country Dances. — Sir Roger de 
 Coverley. — First lady and bottom gen- 
 tleman advance to centre, salute, and 
 retire ; first gentleman and bottom lady, 
 same. First lady and bottom gentle 
 man advance to centre, turn, and re- 
 tire ; first gentleman and bottom lady 
 
342 
 
 YOU ask! — I'll tell! 
 
 the same. Ladies promenade, turning 
 off to the right down the room, and 
 back to places, while gentlemen do 
 the same, turning to the left ; top couple 
 remain at bottom ; repeat to the end 
 of dance. 
 
 La Polka Country Dances. — All 
 form two lines, ladies on the right, gen- 
 tlemen on the left. Figure : Top lady 
 and second gentleman heel and toe 
 (polka step) across to each other's 
 place — second lady and top gentleman 
 the same. Top lady and second gen- 
 tleman retire back to places — second 
 lady and top gentleman the same. 
 Two couples polka step down the mid- 
 dle and back again — two first couples 
 polka waltz. First couple repeat with 
 the third couple, then with fourth, and 
 so on to the end of dance. 
 
 The Highland Reel. — This dance 
 is performed by the company arranged 
 in parties of three, along the room, in 
 the following manner : a lady between 
 two gentlemen, in double rows. All 
 advance and retire — each lady then 
 performs the reel with the gentleman 
 on her right hand, and retires with the 
 opposite gentleman to places — hands 
 three round and back again — all six 
 advance and retire — then lead through 
 to the next trio, and continue the figure 
 to the end of the room. Adopt the 
 Highland step, and music of three-part 
 tune. 
 
 Language of Flowers. 
 
 Flowers. Sentiment. 
 
 Amaranth Immortality. 
 
 Anemune Frailty. 
 
 A8t«r Beauty in retirement. 
 
 Acacia Platonic. love. 
 
 Apple-blossom Fame speaks you great and good. 
 
 Ash Grandeur. 
 
 Alyisum..'. Worth beyond Beauty. 
 
 Bachelor's Button. Hope in Misery. 
 
 Balm Sweets of social intercourse. 
 
 Balm of Gilead I am cured. 
 
 Balsam Impatience. 
 
 Barbary Petulance. 
 
 Bay Leaf I change but in dying. 
 
 Birch (ira(«fulnes8. 
 
 Bindweed Humility. 
 
 Blue Bell Constancy. 
 
 Box Stoicism. 
 
 Broome Neatness. 
 
 Burdock Importunity 
 
 Calla Feminine modesty. 
 
 Chamomile Knerjjy in adversity. 
 
 Candytuft Indifference. 
 
 Cardinal Flower... Uistinction. 
 
 Flowers. Sentiment. 
 
 Carnation Pride. 
 
 Catchfly A snare. 
 
 Cedar Tree Spiritual strength. 
 
 Cherry-blossom.... Spiritual beauty. 
 
 China Aster Tour sentiments meot wite ■ 
 
 return. 
 Chrysanthemum .. A heart left to desolation. 
 
 Cinquefoil Love, constant but hopeleat. 
 
 Clematis Mental excellence. 
 
 Columbine I cannot give thee np. 
 
 Corn Riches. 
 
 Cowslip Native grace. 
 
 Coreopsis Alwiiys cheerful. 
 
 Coriander Concealed merit. 
 
 Cypress Disapjiointed hopes. 
 
 Dahlia Elegance and dignity. 
 
 Daisy Beauty and innocence. 
 
 Dandelion Coquetry. 
 
 Dew-plant Serenade. 
 
 Elder Compassion. 
 
 Eglantine Poetry. 
 
 Everlasting Always remembered. 
 
 Evergreen Poverty and worth. 
 
 Fir Time. 
 
 Flowering Reed... Confidence in heaven. 
 
 Forget-me-not True love. 
 
 Foxglove I am not ambitious for myMtf 
 
 but for you. 
 
 Fuchsia Humble love. 
 
 Gentian Virgin pride. 
 
 Geranium, Rose Preference. 
 
 " Scarlet. Thou art changed. 
 
 " Oak True friendship. 
 
 " Lemon. Tranquillity of mind, 
 
 " Silver-leaved Recall. 
 
 Gilly Flower Lasting beauty. 
 
 Golden Rod Encouragement, 
 
 Grape Charity. 
 
 Grass Submission. 
 
 Hawthorn Hope. 
 
 Hazel Reconciliation. 
 
 Heliotrope Devotion. 
 
 Hibiscus Beauty is vain. 
 
 Hollyhock Ambition. 
 
 Honeysuckle Fidelity. 
 
 Hop Injustice. 
 
 Houstonia Quiet happiness. 
 
 Hydrangia Heartlessness. 
 
 Ice Plant «... Your looks freeze me. 
 
 Iris A message. 
 
 Ivy I have found one true boui 
 
 Jasmine Amiability. 
 
 Jonquil Aflection returned. 
 
 King-cup I wish I was rich. 
 
 Laburnum Pensive beauty. 
 
 Lady's Slipper Capricious beauty. 
 
 Larkspur Inconstancy. 
 
 Laurel Virtue is true beanty. 
 
 Lavender Acknowledgment. 
 
 Lemon Discretion. 
 
 Lettuce Cold-hearted. 
 
 Lilac First emotion of love. 
 
 Lily Purity. 
 
 Lily of the Valley. Heart withering in iecret. 
 
 Locust Affection beyond the gntTik 
 
 Lupine Dejection. 
 
 London Pride F'rivolity. 
 
 Mallows Sweet disposition. 
 
 Maple Reserve. 
 
 Marygold Contempt. 
 
 Mignonette Moral beauty. 
 
 Mimosa Sensitiveness. 
 
 Moss Maternal love. 
 
 Myrtle Love in absenoik 
 
 Nasturtion Patriotism. 
 
THE TOILET. 
 
 13 
 
 Flowers. Sentiment. 
 
 tTightshade Dark thought. 
 
 Oak Ilospitality. 
 
 Oleander Beware. 
 
 Orange Flowers.... Woman's worth. 
 
 "ansy Tender and pleasant thoughts. 
 
 Passion Flower Religious fer-vor. 
 
 Pea, Everlasting... Wilt thou go? 
 
 Pea, Sweet Departure. 
 
 Peach-blossom I am yoar captive. 
 
 Petunia Thou art less proud than they 
 
 deem thee. 
 
 Peony Ostentation. 
 
 Phlox Our souls are united. 
 
 Pine Time and faith. 
 
 Pink, White Lovely and pure affection. 
 
 Pink, Red Woman's love. 
 
 Polyanthus Confidence. 
 
 Potato Beneficence. 
 
 Poppy Forgetfuluess. 
 
 Primrose Modest worth. 
 
 Primrose, Evening I am more faithful than tbon. 
 
 Rose-bud Confession of love. 
 
 Eose, Bridal Happy love. 
 
 Hose, Burgundy... Simplicity and beauty. 
 
 Rose, Damask Bashful love. 
 
 Rose, Moss Superior merit. 
 
 Rose, Multiflora... Grace. 
 
 Rose, White Too young to love. 
 
 Rose, Red-leaved .. Diffidence. 
 
 Sage Domestic virtues. 
 
 Snapdragon Dazzling, but dangerous. 
 
 Snowball Thoughts of heaven. 
 
 Snowdrop I am not a summer friend. 
 
 Star of Bethlehem Let us fullow Jesus. 
 
 Strawberry Perfect excellence. 
 
 Sumach Splendid misery. 
 
 Sunflower Smile on me still. 
 
 Sweet William Gallantry. 
 
 Syringa Memory. 
 
 Thistle Never forget. 
 
 Tulip Beautiful eyes. 
 
 Verbena Sensibility. 
 
 Violet Faithfulness. 
 
 Vernal Grass... Poor, but happy. 
 
 Wallflower Fidelity in misfortnne. 
 
 Water Lily Eloquence. 
 
 Willow Forsaken. 
 
 V\itch Hazel A spell. 
 
 Woodbine Fraternal love. 
 
 Yarrow A cure for the heartache. 
 
 Zinnia I mourn your absence. 
 
 To Soften the Skin and Improve 
 the Complexion. — If flowers of sul- 
 phur be mixed in a little milk, and, 
 after standing an hour or two, the milk 
 (without disturbing the sulphur) be 
 rubbed into the skin, it will keep it 
 soft, and make the complexion clear. 
 It is to be used befare washing. A lady 
 of our acquaintance, being exceedingly 
 anxious about her complexion, adopted 
 the above suggestion. In about a fort- 
 night she wrote to us to say that the 
 mixture became so disagreeable after 
 it had been made a few days, that she 
 could not use it. We should have won- 
 
 dered if she could — the milk became 
 putrid ! A little of the mixture should 
 have been prepared over night with 
 evening milk, and used the next morn- 
 ing, but not afterwards. About a wine- 
 glassful made for each occasion would 
 suffice. 
 
 EYELASHES. -The mode adopted 
 by the beauties of the East to increase 
 the length and strength of their eye- 
 lashes, is simply to clip the split ends 
 with a pair of scissors about once a 
 month. Mothers perform the opera- 
 tion on their children, both male and 
 female, when they are mere infants, 
 watching the opportunity while they 
 sleep. The practice never fails to pro- 
 duce the desired effect. We recom- 
 mend it to the attention of our fair 
 readers, as a safe and innocent means 
 of enhancing the charms which so 
 many of them, no doubt, already pos- 
 sess. 
 
 The Teeth. — Dissolve two ounces 
 of borax in three pints of water ; before 
 quite cold, add thereto one teaspoonful 
 of tincture of myrrh, and one table- 
 spoonful of spirits of camphor : bottle 
 the mixture for use. One wine-glass- 
 ful of the solution, added to half a pint 
 of tepid water, is sufiicient for each 
 application. This solution, applied 
 daily, preserves and beautifies the 
 teeth, extirpates tartarous adhesion, 
 produces a pearl-like whiteness, arrests 
 decay, and induces a healthy action in 
 the gums. 
 
 Our Teeth. — They decay. Hence 
 unseemly mouths, bad breath, imper- 
 fect mastication. Everybody regrets 
 it. What is the cause? I reply, want 
 of cleanliness. A clean tooth never 
 decays. The mouth is a warm place 
 — 98°. Particles of meat between the 
 teeth soon decompose. Gums and teeth 
 must suffer. Perfect cleanliness will 
 preserve the teeth to old age. How 
 shall it be secured ? Use a quill pick, 
 and rinse the mouth after eating. 
 Brush and castile soap every morning ; 
 the brush and simple water on going 
 to bed. Bestow this trifling care upon 
 your precious teeth, and you will keep 
 them and ruin the dentists. Neglect, 
 
nu 
 
 YOU ask! — I'll tell! 
 
 it, and you will be sorry all your 
 live^. Children forget. Watch them. 
 The first teeth determine the character 
 of the second set. Give them equal 
 care. Sugar, acids, saleratus, and hot 
 things, are nothing when compared 
 with food decomposing between the 
 teeth. Mercurialization may loosen 
 the teeth, long use may wear them out, 
 but keep them clean and they will 
 never decay. This advice is worth 
 more than thousands of dollars to 
 every boy and girl. 
 
 Camphorated Dentifrice. — Pre- 
 pared chalk, one pound ; camphor, one 
 or two drams. The camphor must be 
 finely powdered by moistening it with 
 a little spirit of wine, and then inti- 
 mately mixing it with chalk. 
 
 Myrrh Dentifrice. — Powdered cut- 
 tlefish, one pound ; powdered myrrh, 
 two ounces. 
 
 American Tooth Powder. — Coral, 
 cuttlefish bone, dragon's blood, of each 
 eight drams ; burnt alum and red San- 
 ders, of each four drams ; orris root, 
 eight drams ; cloves and cinnamon, 
 of each half a dram ; vanilla, eleven 
 grains ; rosewood, half a dram ; rose 
 pink, eight drams. All to be finely 
 powdered and mixed. 
 
 Quinine Tooth Powder. — Rose 
 pink, two drams ; precipitated chalk, 
 twelve drams ; carbonate of magnesia, 
 one dram; quinine (sulphate), six 
 grains. All to be well mixed to- 
 gether. 
 
 The chlorate of potash has now 
 come into extensive use for the re- 
 moval of fetid breath. It is chiefly 
 used, diluted with water and alcohol, 
 to rinse the mouth. It may be made 
 by condensing chlorine gas in a solu- 
 tion of potash. A solution of soda 
 will answer nearly as well. 
 
 Hair Dye, usually styled Co- 
 lombian, Argentine, etc., etc. — 
 Solution No. 1, Hydrosulphuret of 
 ammonia, one ounce ; solution of 
 potash, three drams ; distilled or rain 
 water, one ounce (all by measure). 
 Mix and put into small bottles, label- 
 ling it No. 1. — Solution No. 2. Nitrate 
 of silver, one dram ; distilled or rain 
 
 water, two ounces. Dissolved and 
 labelled No. 2. 
 
 Directions How to Apply. — The solu- 
 tion No. 1 is first ai>plied to the hair 
 with a tooth-brush, and the application 
 continued for fifteen or twenty minutes. 
 The solution No. 2 is then brushed 
 over, a comb being used to separate the 
 hairs, and allow the liquid to come in 
 contact with every part. Care must be 
 taken that the liquid does not touch 
 the skin, as the solution No. 2 pro- 
 duces a permanent dark stain on all 
 substances with which it comes in 
 contact. If the shade is not sufficiently 
 deep, the operation may be repeated. 
 The hair should be cleansed from 
 grease before using the dye. 
 
 To Test Hair Dye. — To try the 
 effect of hair dye upon hair of any 
 color, cut off a lock and apply the 
 dye thoroughly as directed above. This 
 will be a guarantee of success, or will 
 at least guard against failure. 
 
 The Proper AppLiCAnoN of Hair 
 Dyes. — The eflicacy of hair dyes de- 
 pends as much upon their proper 
 application as upon their chemical 
 composition. If not evenly and pa- 
 tiently applied, they give rise to a 
 mottled and dirty condition of the 
 hair, A lady, for instance, attempted 
 to use the lime and litharge dye, and 
 was horrified on the following morn- 
 ing to find her hair spotted red and 
 black, almost like the skin of a leopard. 
 She wrote to us in great excitement 
 and implored our aid. But what could 
 we do ? The mixture had not been 
 properly applied. Our own hair is 
 becoming gray, and we don't mind tell- 
 ing the reader what we intend to do : 
 we have resolved to let it remain so, 
 and bear " our gray hairs to the grave," 
 deeming them to be no dishonor. 
 
 Compounds to Promote the Growth 
 of Hair. — Wlien the hair falls off, 
 from diminished action of the scalp, 
 prepurations of cantharides often prove 
 useful ; they are sold under the names 
 of Depuytren's Pomade, Cazenaze's 
 Pomade, etc. The following directions 
 are as wood as any of the more com- 
 plicated recipes : 
 
THE TOILET. 
 
 345 
 
 Pomade against Baldness. — Beef 
 marrow, soaked in several waters, 
 melted and strained, half a pound ; 
 tincture of cantharides (made by soak- 
 ing for a week one dram of powdered 
 cantharides in one ounce of proof- 
 spirit), one ounce; oil of bergamot, 
 twelve drops. 
 
 Erasmus Wilson's Lotion 
 AGAINST Baldness.— Eau-de-Cologne, 
 tv/o ounces ; tincture of cantharides, 
 two drams ; oil of lavender or rosemary, 
 of either ten drops. These applications 
 must be used once or twice a day for 
 a considerable time ; but if the scalp 
 become sore, they must be discontinued 
 for a time, or used at longer intervals. 
 
 Glycerine Cream. — This superior 
 cosmetic is the well-known cold cream, 
 with glycerine substituted for rose 
 water. Melt together three ounces 
 spermaceti, and half an ounce white 
 wax, in half a pint of sweet almond- 
 oil. Then remove from the fire, and 
 stir in two ounces of glycerine; and 
 when congealing, perfume with ten 
 drops of attar of roses, or other attar 
 that may be chosen. 
 
 Pomade Rosat. — For the lips. — 
 Melt together one ounce of white wax, 
 two ounces oil of sweet almonds, and 
 one and a half drams alkanet. Digest 
 for several hours, strain, and add six 
 drops attar of roses. 
 
 Macassar Oil. — One quart oil of 
 ben, one pint oil of noisette, half pint 
 strong alcohol, half dram attar of roses, 
 six drams attar of bergamot, five drams 
 attar of Portugal, and six drams tinc- 
 ture of musk. Mix together, digest, 
 with alkanet root (for color), in a stop- 
 pered bottle for a week, then strain 
 and bottle. 
 
 Marfit's Hair Tonic. — Scald one 
 ounce of black tea with two quarts of 
 boiling water ; strain, and add one and 
 a half ounces glycerine, quarter of an 
 ounce tincture of cantharides, and one 
 pint of bay rura. Mix well by shaking, 
 and then perfume. 
 
 Shampoo Liquor. — This excellent 
 wash for the hair is made by dissolving 
 a quarter ounce carbonate of ammo- 
 nia, and half an ounce of borax, in 
 
 one pint of water, and adding thereto 
 one ounce of glycerine, three pints New 
 England rum, and one pint of bay 
 rum. The hair having been moistened 
 with this liquor, it is to be shampooed 
 with the hands, until a slight lather is 
 formed ; and the latter, being washed 
 out with clean water, leaves the head 
 clean, and the hair moist and glossy. 
 
 Camphorated Chalk. — Tooth Pow- 
 der. — A quarter pound prepared chalk, 
 one pound powdered orris root, one 
 ounce powered camphor. Reduce the 
 camphor to fine powder by triturating 
 it in a mortar with a little alcohol ; 
 then add the other ingredients, and 
 when the mixture is complete, sift 
 through the finest sifting cloth. 
 
 Violet Mouth-W.asn. — Tincture 
 of orris, essence of rose, and alcohol, 
 each four ounces, attar of almonds, 
 three drops ; mix. 
 
 Violet Powder. — Three pounds 
 wheat starch, half pound powdered 
 orris ; mix together, and add one dram 
 attar of lemon, and half ounce each of 
 attar of bergamot and cloves. 
 
 Pearl Powder. — Prepared chalkj 
 finely bolted -and perfumed. The 
 French add oxides of zinc and bismuth, 
 each one ounce to the pound of chalk. 
 
 Carmine Rouge. — One ounce finely 
 bolted talc (French chalk), half dram 
 carmine; mix together with a little 
 warm, thin solution of gum traga- 
 canth. For lighter shades, the pro- 
 portion of carmine must be increased. 
 For commoner pastes, rose pink re- 
 places the carmine as coloring matter. 
 It may be made into a pomade. 
 
 Bloom of Roses. —Half a dram best 
 carmine, digested with one ounce of 
 strong ammonia, in a tightly-stoppered 
 bottle, for two days, at the ordinary 
 temperature of the atmosphere ; then 
 add a quarter pint of rose water, and 
 one ounce essence of rose. After a 
 week's repose, the upper stratum of 
 clear liquid may be decanted and bot- 
 tled. 
 
 Bandoline, or Fixature. — Several 
 preparations are used; the following 
 are the best: — 1. Mucilage of clean 
 picked Irish moss, made by boiling a 
 
J46 
 
 YOU ask! — I'll tellT 
 
 quarter of an ounce of the moss in one 
 quart of water until suflSciently thick, 
 rectified spirit in the proportion of a 
 teaspoonful to each bottle, to prevent 
 its being mildewed. The quantity of 
 spirit varies according to the time it re- 
 quires to be kept. — 2. Gum tragacanth, 
 one dram and a half; water, half a 
 pint; proof-spirit (made by mixing 
 equal parts of rectified spirit and 
 water), three ounces ; attar of roses, ten 
 drops ; soak for twenty- four hours and 
 strain. 
 
 Excellent Hair Wash. — Take one 
 ounce of borax, half an ounce of cam- 
 phor; powder these ingredients fine, 
 and dissolve them in one quart of boil- 
 ing water ; when cool, the solution will 
 be ready for use ; damp the hair fre- 
 quently. This wash effectually cleanses, 
 beautifies, and strengthens the hair, 
 preserves the color, and prevents early 
 baldness. The camphor will form into 
 lumps after being dissolved, but the 
 water will be sufficiently impregnated. 
 
 Hair Oils. — Rose Oil. — Olive oil, 
 one pint ; attar of roses, five to sixteen 
 drops. Essence of Hergamot, being 
 much cheaper, is commonly used in- 
 stead of the more expensive attar of 
 roses. 
 
 Red Rose Oil. — The same. The 
 oil colored before scenting, by steeping 
 in it one dram of alkanet root, with a 
 gentle heat, until the desired tint is pro- 
 duced. 
 
 Oil of Roses. — Olive oil, two 
 pints ; attar of roses, one dram ; oil of 
 rosemary, one dram : mix. It may be 
 colored red by steeping a little alkanet 
 root in the oil (with heat) before scent- 
 ing it. 
 
 POMATUMS. — For making poma- 
 tums, the lard, fat, suet, or marrow used 
 must be carefully prepared by being 
 melted with as gentle a heat as pos- 
 sible, skimmed, strained, and cleared 
 from the dregs which are deposited on 
 standing. 
 
 Common Pomatum. — Mutton suet, 
 prepared as above, one pound ; lard, 
 three pounds; carefully melted together, 
 and stirred constantly as it cools, two 
 ounces of bergamot being added. 
 
 Hard Pomatum. — Lard and mut- 
 ton suet carefully prepared, of each 
 one pound ; white wax, four ounces : 
 essence of bergamot, one ounce. 
 
 Castor Oil Pomade. — Castor oil, 
 four ounces; prepared lard, two ounces ; 
 white wax, two drams ; bergamot, two 
 drams ; oil of lavender, twenty drops. 
 Melt the fat together, and on cooling 
 add the scents, and stir till cold. 
 
 Hair Curling Liquid. — Take 
 borax, two ounces; gum arable, one 
 dram ; add hot water (not boiling), 
 one quart ; stir, and as soon as the in- 
 gredients are dissolved, add three table- 
 spoonfuls of strong spirits of camphor. 
 On retiring to rest wet the hair with 
 the above liquid, and roll it in twists 
 of paper, as usual. 
 
 Superfluous Hair. — Any remedy 
 is doubtful ; many of those commonly 
 used are dangerous. The safest plan 
 is as follows : The hairs should be per- 
 severingly plucked up by the roots, 
 and the skin, having been washed 
 twice a day with warm soft water, 
 without soap, should be treated with 
 the following wash, commonly called 
 MILK OF ROSES : Beat four ounces of 
 sweet almonds in a mortar, and add 
 half an ounce of white sugar during 
 the process ; reduce the whole to a 
 paste by pounding ; then add, in small 
 quantities at a time, eight ounces of 
 rose water. The emulsion thus formed 
 should be strained through a fine cloth, 
 and the residue again pounded, while 
 the strained fluid should be bottled in 
 a large stoppered vial. To the pasty 
 mass in the mortar add half an ounce 
 of sugar, and eight ounces of rose 
 water, and strain again. This pro- 
 cess must be repeated three times. To 
 the thirty-two ounces of fluid, add 
 twenty grains of the bichloride of mer- 
 cury, dissolved in two ounces of alco- 
 hol, and shake the mixture for five 
 minutes. The fluid should be applied 
 with a towel, immediately after wash- 
 ing, and the skin gently rubbed with a 
 dry cloth till perfectly dry. Wilson, 
 in his work on Healthy Skin, writes as 
 follows : " Substances are sold by the 
 perfumers called depilatories, which 
 
THE TOILET. 
 
 317 
 
 are represented as having the power 
 of removing hair. But the hair is not 
 destroyed by these means — the root and 
 that part of the shaft implanted within 
 the skin still remain, and are ready to 
 shoot up with increased vigor as soon 
 as the depilatory is withdrawn. The 
 effect of the depilatory is the same, in 
 this respect, as that of a razor, and the 
 latter is, unquestionably, the better 
 remedy. It must not, however, be 
 imagined that depilatories are negative 
 remedies, and that, if they do no per- 
 manent good, they are, at least, harm- 
 less ; that is not the fact ; they are vio- 
 lent irritants, and require to be used 
 with the utmost caution. After all, 
 the safest depilatory is a pair of 
 tweezers, and patience." 
 
 To Clean Ilair Brushes. —As hot 
 water and soap very soon soften the 
 hair, and rubbing completes its de- 
 struction, use soda, dissolved in cold 
 water, instead ; soda having an affinity 
 for grease, it cleans the brush with 
 \ittle friction. Do not set them near 
 the fire, nor in the sun, to dry, but 
 after shaking them well, set them on 
 the point of the handle in a shady 
 place ; or wash them in a mixture of 
 one part hartshorn and two parts 
 water; this will clean them well and 
 stiffen the bristles. 
 
 How to Take Care of your Hat. — 
 1. Should you get caught in a shower, 
 always remember to brush your hat 
 well while wet. When dry, brush the 
 glaze out, and gently iron it over with 
 a smooth flat iron. 2. If your hat is 
 VERY wet, or stained with sea water, 
 get a basin of clean cold water, and a 
 good stiff brush ; wash it well all over, 
 but be careful to keep the nap straight ; 
 brush it as dry as you can, then put it 
 on a peg to dry. When dry, brush 
 the glaze out, and gently iron it over 
 as above. 3. Should you get a spot 
 of grease on your hat, just drop one 
 drop of benzine on the place, and then 
 rub it briskly with a piece of cloth 
 until out. 4. Should you be travel- 
 ling, always tie your hat up in your 
 handkerchief before putting it into 
 your case; this will save it from get- 
 
 ting rubbed or damaged through the 
 friction of the rail or steamboat. 5. 
 Never put your hat flat on the Vim, 
 as it will spoil its shape; but always 
 hang it up on a peg. 6. Nevei put 
 your hat, wet or dry, in front of the 
 fire, as it will soften it, and throw it 
 all out of shape. 7. Before putting 
 your hat down, be careful to see if the 
 place is free from spots of grease, beer, 
 sugar, etc., as these things often spoil 
 a good hat more than a twelvemonths' 
 wear, and are often very difficult to 
 remove. These simple rules will save 
 a good hat for a very long time. 
 
 The Management of the Finger- 
 Nails. — The correct management of 
 the nails is to cut them of an ova) 
 shape, corresponding with the shape 
 of the fingers. Never allow them to 
 grow too long, as it makes it difficult 
 to keep them clean ; nor too short, as 
 it causes the tips of the fingers to be- 
 come flattened, and enlarged, and turn 
 upwards, which gives the hand an 
 awkward appearance. The skin which 
 grows in a semicircle on the top of the 
 nail requires much attention, as it is 
 often drawn on with its growth, drag- 
 ging the skin below the nail so tight as 
 to cause it to divide into what are 
 termed agnails. This is to be pre- 
 vented by separating the skin from the 
 nail by a blunt half- circular instru- 
 ment. Many persons cut this pellicle, 
 which causes it to grow very thick and 
 uneven, and sometimes damages the 
 growth of the nail. It is also injurious 
 to prick under the nail with a pin, or 
 penknife, or point of the scissors. The 
 nails should be scrubbed with a brush 
 not too hard, and the semicircular flesh 
 pressed back with the towel without 
 touching the quick. This method, if 
 pursued daily, will keep the nails in 
 proper order. When the nails are 
 badly formed or ill-shaped, the ridges 
 or fibres should be scraped and rubbed 
 with a lemon, and well dried after- 
 wards ; »ut if the nails are very thin, 
 the above remedy will not do them 
 any good, but might cause them to 
 split. 
 The Hands. — Take a wineglassfuJ 
 

 YOU ask! — i'll, tell! 
 
 of eau-de-Cologne, and another of 
 lemon-juice ; then scrape two cakes of 
 brown Windsor soap to a powder, and 
 mix well in a mould. When hard, it 
 will be an excellent soap for whitening 
 the hands. 
 
 To WMten the Nails. — Diluted 
 sulphuric acid, two drams ; tincture 
 of myrrh, one dram; spring water, 
 four ounces : mix. First cleanse with 
 white soap, and then dip the fingers 
 into the mixture. A delicate hand is 
 one of the chief points of beauty ; and 
 these aj)plications are really effective. 
 
 STAINS may be removed from the 
 hands by washing them in a small 
 quantity of oil of vitriol and cold water 
 without aoap. 
 
 To Preserve the Hands Dry for 
 Delicate Work. — Take club moss 
 (lycopodium) in fine powder and rub 
 a little over the hands. 
 
 Feet Wash. — The feet of some 
 persons naturally evolve a disagree- 
 able odor. Wash them in warm water, 
 to which a little hydrochloric acid or 
 chloride of lime has been added. 
 
 GARTERS, by the pressure which 
 they exert, retard the passage of the 
 arterial blood to the feet and prevent 
 its return, giving rise to cold feet and 
 congestion of the head or some internal 
 organ. They frequently occasion en- 
 largement of the veins. Garters should 
 be abolished. The stockings can be 
 attached to the drawers, or kept in 
 place by various other methods. Tight 
 ooots and shoes are another almost 
 universal mode of applying pressure, 
 resulting in deformed feet, corns, 
 bunions, etc. It also prevents the cir- 
 culation of the blood, and is another 
 cause of cold feet. Shoes should be 
 made to fit the feet, and not the feet 
 made to fit the fashionable shape of 
 the shoe, and should be large enough 
 to allow the free circulation of the 
 blood. 
 
 Woollen Wristlets. — A pair of 
 warm wool wristlets is about equal to 
 an additional garment for keeping the 
 whole body warm. The blood which 
 the heart pumps into the arteries with 
 each beat comes very near the surface 
 
 wherever you can feel the pulse beat- 
 ing, as at the wrists. Keep these warm 
 and the whole circulation is favorably 
 affected. 
 
 Blistered Hands and Feet. — As a 
 remedy against blistering of hands in 
 rowing,orfishing, etc., or of feet in walk- 
 ing, the quickest is, lighting a tallow 
 candle, and letting the tallow drop into 
 cold water (to purify it, it is said, from 
 salt), then rubbing the tallow to the 
 hands or feet, mixed with brandy or any 
 other strong spirits. For mere tender- 
 ness nothing is better than the above, 
 or vinegar a little diluted with water. 
 
 Fitting Boots and Shoes to the 
 Feet. — Whenever one procures a pair 
 of new boots or shoes which do not fit 
 the feet uniformly, let the part or parts 
 of the upper leather which set uncom- 
 fortably tight be thoroughly saturated 
 with hot water while the boots are on 
 the feet; then let them be worn until 
 the leather has become quite dry. If 
 by wetting once the upper leather does 
 not stretch so as to accommodate itself 
 to the formation of the feet, let the 
 process be repeated. In some instances 
 it will be well to wet all the upper 
 leather. But let it be remembered 
 that if boots or shoes are allowed to 
 dry when not on one's feet, the leather 
 will shrink so that it will sometimes 
 be impracticable to get them on the 
 feet until the leather has been wetted 
 and stretched. 
 
 When one has a pair of rather hea^•>' 
 boots, before the leather is oiled or 
 blacked, let the upper part be soaked 
 for a few minutes in warm water, then 
 let the boots be worn until the leather 
 has become quite dry, after which oil 
 and black them, and they will fit the feet 
 far more satisfactorily than they can 
 ever be made to fit without wetting 
 and drying while they are being worn. 
 To prevent the soles from shrinking 
 they should be well saturated with 
 linseed oil before they are worn. If 
 this is not done, they will sometimes 
 shrink half an inch in length; this ac- 
 counts for boots becoming too short 
 for the feet. 
 
 The Science of Blacking Yoni 
 
THE TOILET. 
 
 349 
 
 Boots. — By a Member of the Boot- 
 black Brigade. —Don't do it in the sun- 
 shine, for it won't shine your boots. 
 The warmth dries the blacking rapidly 
 and prevents a good polish. Boots, to 
 retain their polish, should be taken 
 oflF the feet and allowed to become dry 
 before polishing, and when this pro- 
 cess is completed, they ought not to 
 be worn until the moisture in the 
 polish has evaporated. If they are 
 worn immediately the heat from the 
 foot will force the moisture out through 
 the polish, and cause it to assume a 
 dull appearance. 
 
 Care for the Feet. — Many are 
 careless in the keeping of the feet. If 
 they wash them once a week they think 
 they are doing well. They do not con- 
 sider that the largest pores of the system 
 are located in the bottom of the foot, 
 and that the most offensive matter is 
 discharged through the pores. They 
 wear stockings from the beginning to 
 the end of the week without change, 
 which will become completely satu- 
 rated with offensive matter. Ill health 
 is generated by such treatment of the 
 feet. The pores are not only repel- 
 lants, but absorbents, and this fetid 
 matter, to a greater or less extent, is 
 taken back into the system. The feet 
 should be washed every day with pure 
 water only, as well as the arm - pits, 
 from which an offensive odor is also 
 emitted, unless daily ablution is prac- 
 ticed. Stockings should not be worn 
 more than a day or two at a time. 
 They may be worn for one day, and 
 then aired and sunned and worn 
 another day, if necessary. If you have 
 cold feet, immerse them morning and 
 evening in cold water, rub with a 
 rough towel, and run about your room 
 till they warm. In one month you 
 will be entirely relieved. All these 
 red pepper and mustard applications 
 are like rum to the stomach, — relieve 
 you to-day, but leave you colder to- 
 morrow. But if cold feet proceed from 
 moisture (perspiration), cotton stock- 
 ings should be worn over woollen ones. 
 The woollen stockings will absorb the 
 moisture as it accumulates in the cot- 
 
 ton sock, and keep the latter compara- 
 tively dry. 
 
 Effect of Flannel on the Skin. — 
 Dr. Fox remarks that under the use 
 of flannel, local heat is intensified, and 
 itching often increased and kept up. 
 He gives us a practical rule : " When- 
 ever you have a congestive state of 
 the skin, or any disposition to neuro- 
 sis, take off the flannel and place it, if 
 necessary, outside the linen; this will 
 prevent any catching cold." 
 
 Why Run up Stairs ? — We do not 
 run in the street, nor in the park or 
 garden. Why then run up stairs, and 
 then complain that the stairs are so 
 high? It is diflicult to answer this 
 question ; nevertheless, American peo- 
 ple generally do run up stairs, while 
 foreigners are well satisfied with walk- 
 ing up. Servants frequently complain 
 of the height of the stairs, and leave 
 their places in consequence. Houses 
 of six and eight stories are now built 
 in American cities as they are in 
 Paris and Edinburgh. Now, there is 
 really but little more difficulty in 
 ascending several flights of stairs than 
 there is in walking a straight line, 
 provided we take sufficient time to do 
 it, which should be about twice as long 
 as we should be in walking the same 
 distance in the street. Walk up stairs 
 slowly, rest at each landing, again 
 walk steadily, and you will reach the 
 top flight without exhaustion or fatigue. 
 
 EAZORS. — Engineers, as a clasa^ 
 were the first to head the modern 
 " beard movement " in this country ; 
 but many may like to read the follow- 
 ing extract from a little work by Mr. 
 Kingsbury, a practical razor-maker: — 
 " The edge of a razor, a penknife, and 
 every other very keen instrument,, 
 consists of a great number of minute 
 points, commonly called teeth, which,, 
 if the instrument is in itself good, and 
 in good condition, follow each other 
 through its whole extent with great 
 order and closeness, and constitute, by 
 their unbroken regularity, its excessive 
 keenness. The edge of such an instru- 
 ment acts on the beard, the skin, or 
 anything else, not so much by th^ 
 
550 
 
 YOU ask! — I'll tell! 
 
 direct applicatiou of weight or force, 
 as being drawn, even slightly, along it ; 
 because by this operation the fine teeth 
 of which it consists pass in quick 
 succession, in the same direction, and 
 over the same part of the substance. 
 My readers will be convinced of this 
 if they will make the following ex- 
 periment on their glove or their hand, 
 as they like best : — Let them hold 
 the razor either perpendicularly or 
 obliquely, and press on it with some 
 considerable force in a direct line from 
 right to left, and they will have no great 
 reason to fear the consequences. But 
 let them move it from that direction — 
 let them draw it toward them, or push 
 it from them, in the smallest degree, 
 in the gentlest manner, and it will in- 
 stantly make an incision. When they 
 have made this experiment, they will 
 be convinced of the truth of what I 
 have asserted, namely, that in the 
 operation of shaving, very little weight 
 and even very little force are neces- 
 sary." Hence it follows that the best 
 \azor will have the teeth of its edge 
 set almost as regularly as a good saw, 
 and that the best test in buying a 
 razor is to examine the edge by 
 means of a strong magnifying-glass. 
 This also explains the good effect on 
 the keenness of a razor caused by 
 dipping it In hot water, which neces- 
 sarily clears the edges of any small 
 clogging substances. 
 
 Removinff a Tight Finger Ring. 
 — It is seldom necessary to file off a 
 ring which is too tight to readily pass 
 the joint of the finger. If the finger 
 is swollen, apply cold water to reduce 
 the intlammation, then wrap a small 
 rag wet in hot water around the ring, 
 to expand the metal, and soap the 
 finger. A needle threaded with strong 
 silk can then be passed between the 
 ring and finger, and a person holding 
 the two ends, and pulling the silk 
 while slowly sliding it around the 
 periphery of the ring, may readily 
 remove the ring. If the ring is a 
 
 f)lain hoop, this process is easy; if it 
 jas a setting or protuberance, more 
 care will be required. Another method 
 
 is to pass a piece of sewing silk UDd^r 
 the ring, and wind the thread, in 
 
 pretty close spirals, and snugly, around 
 the finger to the end. Then take the 
 lower end — that below the ring — and 
 begin unwinding. The ring is certain 
 to be removed, unless the silk is very 
 weak. The winding compresses the 
 finger, and renders the operation less 
 difficult. 
 
 How to Take Care of your "Watch. 
 — In the first place, see that the key 
 is well fitted, and do not carry it in 
 your pocket, but keep it in some place 
 where dirt or dust will not reach it, or 
 the dirt will soon find its way into the 
 watch, and injure it. Wind it slowly, 
 and at the same time every day — (a 
 good plan is to keep the key hanging 
 in the chamber, and wind the watch 
 every night on going to bed). Do not 
 let the watch lie on its back, but hang 
 it up in the same position it is carried 
 in the pocket. Do not hang it against a 
 wall, or other hard surface, or the jar 
 will soon spoil the watch. Heat ex- 
 pands and cold contracts all metals, — 
 a watch should, therefore, be kept at 
 an equal temperature. When carried 
 in the pocket, it is in a moderately- 
 warm place; it should therefore be 
 hung up in a moderately warm place 
 when not worn. Do not move the 
 hands of a chronometer or duplex 
 watch backward ; in fact, it is best not 
 to turn the hands of any watch back- 
 ward, or forward either, to any extent; 
 it had better be allowed to run down, 
 and then wind it up at the time indi- 
 cated on its face. If a watch runs 
 too slow, take it into a warm, dry 
 room, free from dust, open it carefully, 
 and move the regulator a trifle toward 
 the place where marked fast. If it 
 runs too fast, move it a little to where 
 marked slow. Move it as gently as 
 
 Possible, and a little at a time, for it is 
 etter to have to re-move it three times 
 in one direction, than to move it too 
 far, and have to re-move it back. The 
 less a watch is opened the better. In 
 fact, a good rule with a watch is to 
 " let it alone as much as possible." 
 The above rules being attended to, and 
 
EVERY-DAY RECEIPTS. 
 
 Practical Hints about Household and Farm Work— Things Every 
 Housewife and Farmer Should Know How to Do. 
 
 STAINING.— General Observa- 
 tions. — When alabaster, marble, and 
 other stones are colored, and the stain 
 is required to be deep, it should be 
 poured on boiling hot, and brushed 
 equally over every part, if made with 
 water ; if with spirit, it should be ap • 
 plied cold, otherwise the evaporation 
 being too rapid, would leave the color- 
 ing matter on the surface, without any, 
 or very little, being able to penetrate. 
 In grayish or brownish stones, the 
 stain will be wanting in brightness, 
 because the natural color combines 
 with the stain ; therefore, if the stone 
 be a pure color, the result will be a 
 combination of the color and stain. In 
 staining bone or ivory, the colors will 
 take better before than after polishing ; 
 and if any dark spots appear, they 
 should be rubbed with chalk, and the 
 article dyed again, to produce uni- 
 formity of shade. On removal from 
 the boiling-hot dye-bath, the bone 
 should be immediately plunged into 
 cold water, to prevent cracks from the 
 heat, li paper or parchment is stained, 
 a broad varnish brush should be em- 
 ployed, to lay the coloring on evenly. 
 When the stains for wood are required 
 to be very strong, it is better to soak 
 and not brush them ; therefore, if for 
 inlaying or fine work, the wood should 
 be previously split or sawed into proper 
 thicknesses ; and when directed to be 
 brushed several times over with the 
 stains, it should be allowed to dry 
 between each coating. When it is 
 wished to render any of the stains 
 more durable and beautiful, the work 
 should be well rubbed with Dutch or 
 
 common rushes after it is colored, and 
 then varnished with seed-lac varnish, 
 or if a better appearance is desired, 
 with three coats of the same, or shellac 
 varnish. Common work only requires 
 frequent rubbing with linseed oil and 
 woollen rags. The remainder, with the 
 exception of glass, will be treated of in 
 this paper. 
 
 Alabaster, Marble, and Stone, 
 may be stained of a yellow, red, green, 
 blue, purple, black, or any of the com- 
 pound colors, by the stains used for 
 wood. 
 
 Bone and Ivory. — Black. — 1. Lay 
 the article for several hours in a strong 
 solution of nitrate of silver, and expose 
 to the light. 2. Boil the article for 
 some time in a stained decoction of 
 logwood, and then steep it in a solution 
 of persulphate or acetate of iron. 3. 
 Immerse frequently in ink, until of 
 sufficient depth of color. 
 
 Bone and Ivory. Blue. — 1. Im- 
 merse for some time in a dilute solu- 
 tion of sulphate of indigo — partly 
 saturated with potash — and it will be 
 fully stained. 2. Steep in a strong so- 
 lution of sulphate of copper. 
 
 Bone and Ivory. Oreen. — 1. Dip 
 blue-stained articles for a short time in 
 nitro-hydrochlorate of tin, and then in 
 a hot decoction of fustic. 2. Boil in a 
 solution of verdigris in vinegar until 
 the desired color is obtained. 
 
 Bone AND Ivory. Red. — 1. Dip the 
 articles first in the tin mordant used in 
 dyeing, and then plunge into a hot de- 
 coction of Brazil wood — half a pound 
 to a gallon of water — or cochineal. 2. 
 Steep in red ink until sufliciently 
 351 
 
352 
 
 YOU ask! — I'll tei.l! 
 
 stained. 
 
 Bone and Ivory. Scarlet. — Use 
 lac dye instead of the preceding. 
 
 Bone and Ivory. Violet. — Dip in 
 the tin mordant, and then immerse in 
 a decoction of logwood. 
 
 Bone and Ivory. Yellow. — 1. Im- 
 pregnate with nitro-hydrochlorate of 
 tin, and then digest with heat in a 
 strained decoction of fustic. 2. Steep 
 for twenty-four hours in a strong solu- 
 tion of the neutral chromate of potash, 
 and then plunge for some time in a 
 boiling solution of acetate of lead. 3. 
 Boil the articles in a solution of alum 
 — a pound to half a gallon — and then 
 immerse for half an hour in the follow- 
 ing mixture: — Take half a pound of 
 turmeric, and a quarter of a pound of 
 pearlash ; boil in a gallon of water. 
 When taken from this, the bone must 
 be again dipped in the alum solution. 
 
 To Restore Faded Writing.— 
 When writing by common ink has 
 become faded by age, so as to be nearly 
 or quite illegible, it may be restored to 
 its original hue by moistening it with 
 a camel's-hair pencil or feather dipped 
 in tincture of galls, or a solution of 
 ferrocyanide of potassium, slightly 
 acidulated with hydrochloric acid. 
 Either of these washes should be very 
 carefully applied, so that the ink may 
 not spread. 
 
 Sharpening Lead Pencils.— A nar- 
 row blade — a pen-blade — should be 
 used for this purpose, as the back of a 
 wide blade is almost certain to break 
 the lead point just before the point is 
 finished. A little thought will readily 
 show the reason of this. 
 
 Removing Corks from Bottles. — 
 Sometimes a cork is pushed down into 
 the bottle or vial which it is desirable 
 to remove. A very effectual way to do 
 it is to insert a strong twine in a loop 
 and engage the cork in any direction 
 most convenient. It can then be 
 withdrawn by a " strong pull," the 
 cork generally yielding sufficiently to 
 pjuss through the neck. 
 
 Loosening Ground Glass Stopples. 
 — Sometimes the ground gla.ss stopples 
 of bottles become, from one cause or 
 
 another, fixed in the neck, and cannot 
 be removed by pulling or torsion. An 
 efiectual method is to wrap a rag wet 
 with hot water around the neck, and 
 let it remain a few seconds. The heat 
 will expand the neck of the bottle, 
 when the stopple can be removed be- 
 fore the heat penetrates the stopple 
 itself 
 
 SaUINTING.- Squinting fre- 
 quently arises from the unequal 
 strength of the eyes, the weaker eye 
 being turned away from the ob- 
 ject, to avoid the fatigue of exer- 
 tion. Cases of squinting of long 
 standing have often been cured by 
 covering the stronger eye, and thereby 
 compelling the weaker one to exer- 
 tion. 
 
 Method of Ascertaining the State 
 of the Lungs. — Persons desirous of 
 ascertaining the true state of the lungs 
 are directed to draw in as much breath 
 as they conveniently can ; they are 
 then to count as far as they are able, 
 in a slow and audible voice, without 
 drawing in more breath. The number 
 of seconds they can continue counting 
 must be carefully observed ; in a con- 
 sumptive, the time does not exceed ten, 
 and is frequently less than six seconds; 
 in pleurisy and pneumonia, it ranges 
 from nine to four seconds. When the 
 lungs are in a sound condition, the time 
 will range as high as from twenty to 
 thirty-five seconds. 
 
 To Avoid Catching Cold. — Accus- 
 tom yourself to the use of sponging 
 with cold water every morning on first 
 getting out of bed. It should be fol- 
 lowed by a good deal of rubbing with 
 a wet towel. It has considerable- 
 effect in giving tone to the skin, anJ 
 maintaining a proper action in it, 
 and thus proves a safeguard to the in- 
 jurious influence of cold and sudden 
 changes of temperature. Sir Astley 
 Cooper said, " The methods by whick 
 I have preserved my own health are- 
 temperance, early rising, and sponging 
 the body every morning with cold 
 water, immediately after getting out 
 of bed, — a practice which I have 
 adopted for thirty years 
 
FARM RECIPES. 
 
 To Find the Age of a Horse.— The 
 
 colt is born witn twelve grinders. 
 When four front teeth have made their 
 appearance the colt is twelve days old, 
 and when the next four appear it is 
 four weeks old. When the corner teeth 
 appear, it is eight months old ; and 
 when the latter have attained the 
 height of the front teeth it is a year 
 old. The two-year old colt has the 
 kernel (the dark substance in the mid- 
 dle of the tooth's crown) ground or 
 worn out of all the front teeth. In 
 the third year the middle front teeth 
 are being shifted, and when three 
 years old, these are substituted for the 
 horse teeth. In the fourth year, the 
 next four are shifted ; and in the fifth 
 year the corner teeth are shifted. In 
 the sixth year the kernel is worn out 
 of the middle front teeth, and the 
 bridle teeth have now attained their 
 fiill growth. At seven years a hook 
 has been formed on the corner teeth of 
 the upper jaw ; the kernel of the teeth 
 next to the middle is worn out, and 
 the bridle teeth begin to wear off. At 
 eight years of age the kernel is worn 
 out of all the lower front teeth, and 
 begins to decrease in the middle 
 upper fronts. In the ninth year the 
 kernel has wholly disappeared from 
 the upper middle front teeth ; the 
 hook on the corner teeth has increased 
 in size, and the bridle teeth lose their 
 point. In the tenth year the kernel 
 has worn out of the teeth next to the 
 middle fronts of the upper jaw ; and 
 in the eleventh year the kernel has 
 entirely disappeared from the corner 
 teeth of the same jaw. At twelve 
 years the crowns of all the front teeth 
 in the lower jaw have become triangu- 
 lar, and the bridle teeth are much 
 worn down. As the horse advances 
 in age, the gums shrink away from the 
 teeth, which appear long and narrow, 
 and the kernel becomes changed into 
 darkish points. Gray hairs increase in 
 the forehead, and the chin becomes an- 
 gular. 
 
 To Ascertain the Age of Sheep.— 
 The age of sheep may be known by 
 the front teeth, which are eight in 
 23 
 
 number, and appear the first year, all 
 of a size. In the second year the two 
 middle ones fall out, and are sup- 
 planted by two large ones. During 
 the third year a small tooth appears 
 on each side. In the fourth year the 
 large teeth are six in number. In the 
 fifth year all the front teeth are large, 
 and in the sixth year the whole begin 
 to get worn. 
 
 To Make a Sheep Own a Lamo. - 
 Sometimes it is desirable to make one 
 sheep own the lamb of another, but 
 often it is a difficult task. The fol- 
 lowing experiment has been tried, 
 was easily conducted, and proved a 
 perfect success : — A sheep lo«t her 
 lamb ; in a few days a yearlii^g 
 dropped a lamb, which she did not 
 own, and, in fact, had no milk for it. 
 The lamb was taken, immediately after 
 it was dropped, and sprinkled with 
 fine salt, and then placed with the 
 sheep that had lost her lamb. In a 
 short time she was as fond of it as she 
 had been of her own, and took the 
 greatest care of her adopted charge. 
 
 Feeding Horses. — The London 
 Omnibus Company have lately made 
 a report on feeding horses, which dis- 
 closes some interesting information, 
 not only to farmers, but to every 
 owner of a horse. As a great number 
 of horses are now used in the army for 
 cavalry, artillery, and draught pur- 
 poses, the facts stated are of great 
 value at the present time. 
 
 The London Company uses no less 
 than six thousand horses ; three thou- 
 sand of this number had for their feed 
 bruised oats and cut hay and straw, 
 and the other three thousand got whole 
 oats and hay. The allowance accorded 
 to the first was: bruised oats, 16 lbs. ; 
 cut hay, 7J lbs. ; cut straw, 2^ lbs. 
 The allowance accorded to the second : 
 unbruised oats, 19 lbs. ; uncut hay, 13 
 lbs. The bruised oats, cut hay and 
 cut straw amounted to 26 lbs. ; and the 
 unbruised oats, etc., to 32 lbs. The 
 horse which had bruised oats, with 
 cut hay and straw, and consumed 26 
 lbs. per day, could do the same work 
 as well, and was. kept in as good con- 
 
354 
 
 vou ask! — i'll tell! 
 
 dition, as the horse which received 32 
 lbs. per day. Here was a saving of 6 
 lbs. per day on the feeding of each 
 horse receiving bruised oats, cut hay 
 and cut straw. The advantage of 
 bruised oats and cut hay over un bruised 
 oata and uncut hay is estimated at five 
 cents per day on each horse, amount- 
 ing to three hundred dollars per day 
 for the Company's six thousand horses. 
 It is by no means an unimportant result 
 with which this experiment has sup- 
 plied us. To the farmer who expends 
 a large sum in the support of horse- 
 power, there are two points this ex- 
 periment clearly establishes, which, in 
 practice, must be profitable : first, the 
 saving of food to the amount of 6 lbs. 
 per day ; and second, no loss of horse- 
 power arising from that saving. 
 
 To Prevent Flies from Teasing 
 Horses. — Take two or three small 
 handfuls of walnut leaves, upon which 
 pour two or three quarts of soft cold 
 water; let it infuse one night, and 
 pour the whole next morning into a 
 kettle, and let it boil for fifteen min- 
 utes. When cold, it will be fit for use. 
 No more is required than to wet a 
 sponge, and before the horse goes out 
 of the stable, let those parts which are 
 most irritated be smeared over with 
 the liquor. 
 
 A Mere Stumble. — When a horse 
 stumbles, never raise your voice — the 
 creature dreads its master's chiding. 
 Never jog the reins — the mouth of the 
 horse is far more sensitive than the 
 human lips. Never use the lash — the 
 horse is so timid, that the slightest 
 correction overpowers its reasoning 
 faculties. Speak to the creature; re- 
 assure the palpitating frame; seek to 
 restore those perceptions which will 
 form the best guard against any repe- 
 tition of the faulty action. 
 
 Power of a Horse's Scent. — 
 There is one perception which a horse 
 possesses that but little attention has 
 been paid to, and that is the power of 
 scent. With some horses it is as acute 
 as with the dog, and for the benefit of 
 those who have to drive nights, such 
 fts physicians and others, this knowl- 
 
 edge is invaluable. We never kaew 
 it to fail, and we have ridden hundreds 
 of miles dark nights; and, in consider- 
 ation of this power of scent, this is our 
 simple advice — never check your horse 
 at nights, but give him a free head, 
 and you may rest assured that he will 
 never get off the road, and will carry 
 you expeditiously and safe. 
 
 Oats should always be bruised for 
 an old horse, because through age and 
 defective teeth, he cannot chew them 
 properly. 
 
 When your horse refuses food, after 
 drinking, go no further that day, be- 
 cause the poor creature is thoroughly 
 beaten. 
 
 Amount of Pork from a Bushel of 
 Corn. — A friend of ours obtained a 
 hundred pounds of pork from seven 
 bushels of corn, or one pound of jjork 
 from four and a half pounds of corn ; 
 the grain was ground and moistened 
 with water before feeding. Another, 
 by wetting his meal with five times its 
 weight oif hot water, and letting it 
 stand twelve to eighteen hours before 
 feeding, obtained one pound of poik, 
 from two and a half jjounds of corn. 
 Doubtless different results would be 
 obtained from different breeds of 
 swine. 
 
 Raise More Ducks. — A farmer of 
 considerable experience writes : — I 
 could never understand why our farm- 
 ers through the State did not keep 
 ducks ; as a matter of profit they are 
 more profitable than hens. It may be the 
 impression that in order to keep ducks, 
 a person must have a pond or stream 
 of water near by, has deterred many 
 from keeping them, but there is no 
 need of anything of the kind. It is 
 true that it is better to have a pond or 
 stream — but you can raise ducks just 
 as well elsewhere. I know of parties 
 that are very successful in raising them 
 — they have only a shallow tub set in 
 the ground and filled from the jmmp 
 occasionally. In fact, the trouble of 
 raising ducks, and about the only one, 
 is letting the young go into the water 
 too soon after they leave the nest. 
 When I speak of the profits from ducks, 
 
FARM RECIPES. 
 
 355 
 
 I do not have reference to the common 
 duck that is seen every day. I mean 
 a breed of ducks that will weigh twelve 
 pounds to the pair, alive, such as the 
 Kouen and Aylesbury, and both excel- 
 lent layers, easily kept and reared, and 
 being very large and excellent for the 
 niarket, and it costs no more to rear 
 them than the common ducks that will 
 only weigh on the average about eight 
 pounds to the pair. The Rouen is a 
 very handsome duck in plumage ; the 
 drake has a glassy green head and 
 neck down to a white ring on his neck, 
 and the lower part of his body is a 
 beautiful green brown gray, and shaded 
 with brown on the back. The duck is 
 of a beautiful brown, with about every 
 feather shaded on the outer edge with 
 black. They are acknowledged the 
 best of the varieties, laying very early 
 and continuing through the season, and 
 late in winter. The Aylesbury is 
 pure white, both the duck and drake, 
 and about the same size as the Rouen. 
 Both become very familiar, and being 
 very large and heavy, do not care to 
 roam as much as the common kind. 
 
 Care of Young Ducks. — Take three 
 boards, about a foot wide, and make a 
 yard, either square or triangular shaped, 
 and put the hen and coop in one cor- 
 ner of it. Keep the hen cooped until 
 t,he ducklings are about two weeks 
 old, then give her her liberty. She 
 will stay with the ducklings some time 
 longer. No more than twelve or four- 
 teen ducklings should be kept in one 
 yard, as they are apt to pile upon one 
 another at night, and smother each 
 other. The ducklings should be con- 
 fined in a yard until they are well 
 feathered, for if they go through wet 
 grass they almost invariably die. The 
 yard should be moved every two weeks, 
 and care should be taken to have a 
 good shelter in one corner. 
 
 Raising Turkeys. — The turkey is 
 the most tender when young, and most 
 difficult to raise of all the domestic 
 fowls ; yet with proper care in setting 
 the eggs under game hens and cooping 
 the brood at night regularly, while the 
 turkeys are young, they may be easily 
 
 reared in great abundance. Never feed 
 the young turkeys with boiled eggs or 
 corn meal dough, or wheat bread 
 crumbs. They need very little food 
 of any kind under seven days of age, 
 and should have nothing but sour milk 
 set in pans. At about a week or ten 
 days give them also wheat screenings 
 or crumbs soaked in sour milk. Let 
 this be their only feed till they begin 
 to feather, and then give them grain 
 of any kind. Tie the hen (which has 
 the young turkeys) to a peg off to her- 
 self, with a coop near by her, so that 
 she can enter at night to roost. At 
 two weeks old let the hen loose to 
 roam, and if she be a game hen she 
 will do the work of rearing the»brood. 
 To Make Hens Lay Perpetually. 
 — Give to each hen half an ounce of 
 fresh meat, chopped fine, once a day, 
 while the ground is frozen that they 
 cannot get worms or insects ; allow no 
 roosters to run with them. They will 
 require plenty of grain, water, gravel, 
 and lime. Treated in this way it is 
 said they will lay perpetually. 
 
 Boiled oats, fried in fat, are recom- 
 mended for laying hens as the very 
 best food for the production of eggs. 
 
 Choosing Hatching Eggs. — Eggs 
 for hatching should be chosen of the 
 fair average size usually laid by the 
 hen they are from, any unusually large 
 or small being rejected. Some hens 
 lay immensely large eggs, and others 
 small ones. A fat hen will always lay 
 small eggs, which can only produce 
 small and weakly chickens. Absolute 
 size in oggs is, therefore, of but little 
 importance. Round short eggs are 
 usually the best to select ; very long 
 eggs, especially if much pointed at the 
 small end, almost always breed birds 
 with some awkwardness in style of 
 carriage. Neither should rough-shelled 
 eggs be chosen ; they usually show 
 some derangement of the organs, and 
 are often sterile. Smooth-shelled eggs 
 alone are proper for hatching. It is a 
 farce to suppose that the sex of a bird 
 can be determined by the shape of the 
 egg- 
 How the English Fatten Fowls. 
 
S5G 
 
 YOU ask! — I'll tell! 
 
 — Among the various modes of fatten- 
 ing fowls which are from time to time 
 presented to the public, none is more 
 highly commended than the following, 
 which is the method largely practised 
 in England, and, it is said, always with 
 
 freat economy and perfect success. 
 n this method the custom is to put 
 the fowls into coops as usual, but 
 where they can get no gravel. Keep 
 com in their feed-boxes all the time, 
 and also give them cornmeal dough, 
 well cooked, once a day. For drink 
 give them fresh skimmed milk, with a 
 sprinkling of charcoal, well pulverized, 
 in it. Fed in this way, it is said they 
 will fatten nicely in from ten to twelve 
 days. If kept beyond that time it is 
 customary to furnish them with gravel, 
 to prevent them from falling away. 
 One extensive English fowl-breeder 
 states that he has tried this method 
 for years, and has never known it to 
 fail. In this method, as in all others, 
 it is, of course, necessary that the 
 fowls should occupy coops protected 
 from the cold, and kept perfectly 
 clean and dry. 
 
 To impart a flavor to the flesh of 
 fowls, such as constitutes the " game 
 flavor " of the wild state, the Boston 
 Journal of Chemistry recommends Cay- 
 enne pepper, ground mustard, or 
 ginger, to be added to their common 
 food. 
 
 Milk and Water. — It makes a 
 great difference whether water is given 
 to the cow or to the can. Dr. Dan- 
 cel, in a communication to the French 
 Academy of Sciences, adduces proof 
 that the yield of milk can be consid- 
 erably increased by giving salt to in- 
 cite cows to drink large quantities of 
 water, and by moistening their food,with 
 very little if any of the peculiar effect 
 jiroduced by the experiments of milk- 
 men at the later stage of the operation. 
 According to Dancel's observations, 
 when a cow begins to give milk she 
 drinks from eleven to as much as forty- 
 live quarts of water per day more 
 than before. All cows that drink 
 fifty quarts per day were found to be 
 excellent milkers, yielding nineteen 
 
 to twenty-three quarts per day. Less 
 than twenty-seven quarts invariably 
 marked a very poor milker. Of course 
 the experiment of artificial stimulation 
 by means of salt was intended only 
 for scientific purposes. The importance 
 of an abundant and convenient supply 
 of pure water at all times, as much aa 
 the animal will take, is the practical 
 deduction. 
 
 A Dog's Bed.— The best bed which 
 can be made for a dog, consists of dry, 
 newly-made deal shavings ; a sackful 
 of these may be had for a shilling at 
 almost any carpenter's shop. The 
 dog is delighted in tumbling about in 
 them until he has made a bed to suit 
 himself. Clean wood shavings will 
 clean a dog as well as water, and fleas 
 will never infest dogs that sleep upon 
 fresh deal shavings. The turpentine and 
 rosin in new pine soon drive them 
 away. 
 
 Cooked or Raw. —Where it is pos- 
 sible to avoid it, meat should never be 
 fed raw to dogs or fowls. It has the 
 effect of making them quarrelsome. 
 In addition to this, meat that is 
 cooked is more nutritious than when 
 fed raw. 
 
 " Morning Milk,'* says an emi- 
 nent German philosopher, " commonly 
 yields some hundredths more cream 
 than the evening's at the same tem- 
 perature. That milked at noon fur- 
 nishes the least. It would therefore 
 be of advatitage, in making butter, 
 etc., to employ the morning'c milk, 
 and keep the evening's for domestic 
 use." 
 
 A little grated carrot, and a few 
 lumps of white sugar, added to the 
 cream in the churn, will add very 
 much to the taste as well as the ap- 
 pearance of the butter. 
 
 Tanning Sheep-Skins. — For mats, 
 take two long-wooled skins, make a 
 strong suds, using hot water ; when it 
 is cold, wash the skins in it, carefully 
 squeezing them between the hands to 
 get the dirt out of the wool ; then wash 
 the soap out with clean cold water. Now 
 dissolve alum and salt, each half a 
 pound, with a little hot water, which 
 
FARM RECIPES. 
 
 put in a tub of cold water suflficient to 
 cover the skins, and let them soak in it 
 over night, or twelve hours ; then hang 
 over a pail to drain. When they are 
 well drained, spread or stretch carefully 
 over a board to dry. When a little 
 damp, have one ounce, each, of salt- 
 petre and alum, pulverized, and sprinkle 
 the flesh side of each skin, rubbing in 
 well ; then lay the flesh sides together 
 and hang in the shade for two or three 
 days, turning the under skin upper- 
 most every day until perfectly dry. 
 Then scrape the flesh side with a blunt 
 knife, to remove any remaining scraps 
 of flesh, trim off" projecting points, and 
 rub the flesh side with pumice or rot- 
 ten-stone, and with the hands; they 
 will be very white and beautiful, suit- 
 able for a door or carriage mat. They 
 also make good mittens. Lamb-skins 
 (or sheep-skins, if the wool be trimmed 
 off" evenly to about one-half or three- 
 fourths of an inch long,) make most 
 beautiful and warm mittens for ladies 
 or gentlemen. 
 
 Furs may be taken from the first of 
 October to the first of April. They are 
 not good for furs the rest of the season, 
 as the hair comes out. 
 
 To Remove the Taste of New 
 "Wood. — A new keg, churn, bucket, or 
 other wooden vessel, will generally 
 communicate a disagreeable taste to 
 anything that is put into it. To pre- 
 vent this inconvenience, first scald the 
 vessel well with boiling water, letting 
 the water remain in it till cold. Then 
 dissolve some pearlash, or soda, in luke- 
 warm water, adding a little bit of lime 
 to it, and wash the inside of the vessel 
 well with this solution. Afterward 
 scald it well with plain hot water, and 
 rinse it with cold before you use it. 
 
 To Relieve Muscular Pain in 
 Horses. — The thorn-apple plant is a 
 very excellent remedy, as an external 
 application, for the treatment of mus- 
 cular pain, ligamentary lameness, 
 eprain of the fetlock, etc. It is a 
 remedy of great efficacy in chronic 
 pains and inflammatory tumors. Four 
 ounces of the plant to one pint of boil- 
 ing water, are the proportions. When 
 
 cool the parts are to be bathed often : 
 when practicable a flannel is to be sat- 
 urated with the fluid, bound on the 
 affected parts, the whole to be covered 
 with oiled silk. Thorn-apple is a deadly 
 poison ; the bottle containing it should 
 be so marked, that it may not be taken 
 internally by mistake. 
 
 Mange, or Scab. — This is denoted 
 by the animal rubbing the hair off" about 
 the eyes and other parts. The skin is 
 scaly or scabby, sometimes appearing 
 like a large seed- wart. 
 
 Remedies. — Rub the spots with sul- 
 phur and lard, after scraping and wash- 
 ing with soap. 
 
 When the skin is cracked, take sul- 
 phur, one pound ; turpentine, quarter 
 pound; unguentum (or mercurial oint- 
 ment), two ounces ; linseed oil, one pint. 
 Melt the turpentine and warm the oil, 
 and when partly cooled, stir in the sul- 
 phur ; when cold, add the unguentum, 
 mixing all well. Rub this thoroughly 
 with the hand on the parts affected. 
 
 To Cure Scratches in Horses.— 
 Scratches or grease may very often be 
 cured by washing the legs with warm 
 water and soap, and, after drying thor- 
 oughly with a soft cloth, applying 
 glycerine or lard perfectly free from 
 salt. If this does not avail, a pound 
 of " concentrated lye," or carbonate of 
 potash, may be dissolved in two quarts 
 of water, and put into a bottle. A 
 quarter of a pint of this solution 
 should be put into a pailful of cold 
 water, and the horse's heels bathed 
 with it night and morning. The legs 
 should be dried immediately after the 
 bathing, but considerable moisture will 
 exude from the skin afterward. The 
 stable must be kept clean, and no 
 snow or ice allowed to remain on the 
 legs. 
 
 To Clean Canary Birds. — These 
 pretty things are, like meaner objects, 
 often covered with lice, and may be ef- 
 fectually relieved of them by placing 
 a clean white cloth over their cage at 
 night. In the morning it will be cov- 
 ered with small rel spots, so small as 
 hardly to be seen, except by the aid 
 of a glass. These are the lice, a 
 
35S 
 
 YOU ask! — I'll tellI 
 
 source of great annoyance to the 
 birds. 
 
 To Prevent Moths. — In the mouth 
 of April or May, beat your fur gar- 
 ments well with a small cane or elastic 
 stick ; then wrap them up in linen, 
 without pressing the fur too hard, and 
 put betwixt the folds some camphor in 
 small lumps ; then put your furs in 
 this state in boxes well closed. When 
 the furs are wanted for use, beat them 
 well as before, and expose them for 
 twenty-four hours to the air, which 
 will take away the smell of the cam- 
 phor. If the fur has long hair, as bear 
 or fox, add to the camphor an equal 
 quantity of black pepper in powder. 
 
 To Banish Moths. — Moisten a 
 piece of linen with spirits of turpen- 
 tine, and place it in the bureau, or 
 wardrobe, or place where the clothes 
 are kept, for a day or two ; or sprinkle 
 pimento (allspice) berries, or the seeds 
 of the musk plant, among the clothes. 
 
 To Destroy Ants. — Drop some 
 quicklime on tne mouth of their* nest, 
 and wash it in with boiling water ; or 
 dissolve some camphor in spirits of 
 wine, then mix with water, and pour 
 into their haunts; or tobacco water, 
 which hay been found eflfectual. They 
 are averse to strong scents. Camphor 
 will prevent their infesting a cupboard, 
 or a sponge saturated with creosote. 
 To prevent their climbing up trees, 
 place a ring of tar about the trunk, or 
 a circle of rag moistened occasionally 
 with creosote. 
 
 To Destroy Bugs. — Spirits of 
 naphtha rubbed with a small painter's 
 brush into every part of a bedstead is 
 a certain way of getting rid of 
 bugs. The mattress and bind- 
 ing of the bed should be exam- 
 ined, and the same process at- 
 tended to, as they generally har- 
 bor more in these parts than in 
 the bedstead. Three penny- 
 worth of naphtha is sufficient for 
 one bed. 
 
 Bugc Poison. — Proof -spirit, 
 one pint; camphor, two ounces; 
 oil of turpentine, four ounces; cor- 
 rosive sublimate, one ounce. Mix. 
 
 Clean. — A gentleman writes : — " 1 
 have been for a long time troubled 
 with bugs, and never could get rid of 
 them by any clean and expeditious 
 method, until a friend told me to sus- 
 pend a small bag of camphor to the 
 bed, just in the centre overhead. I did 
 so, and the enemy was most effectually 
 repulsed, and has not made his appear- 
 ance since — not even for a reconnois- 
 ance ! " We therefore give the informa- 
 tion upon this method of getting rid of 
 bugs, our informant being most confi- 
 dent of its success in every case. 
 
 To Destroy Flies in a room, take 
 half a teaspoonful of black pepper in 
 powder, one teaspoonful of brown 
 sugar, and one tablespoonful of cream, 
 mix them well together, and place 
 them in the room on a plate, where 
 the flies are troublesome, and they 
 will soon disappear. 
 
 Fly Plaster is made by mixing a 
 cupful of molasses with a cupful of 
 glue of the consistency used by car- 
 penters ; boil the two together a few 
 minutes, then spread it on brown 
 paper, or old newspapers, — place it 
 about the house, the flies will come to 
 it and will stick. 
 
 To Destroy Rats and Mice, place 
 some chloride of lime at the entrance 
 to their holes, then pour a little spirits 
 of salt or other acid upon it ; the gas 
 disengaged being heavier than air, will 
 descend into the holes and destroy 
 them. Chloride of lime strewed about 
 a cellar infested by rats will generally 
 drive them away, but the above may 
 always be depended upon. 
 
 A New Wheelbarrow. — We here 
 
 SEW WHEELBARROW. 
 
FARM RECIPES. 
 
 359 
 
 give an illustration of a new wheel- 
 barrow. It is so simple, the engraving 
 fiilly explains itself. It makes a very 
 strong, durable wheelbarrow, and al- 
 most any one can make it. No iron 
 stays of any kind are required, and no 
 mortices or tenons to make. The 
 farmer can make a wheelbarrow of 
 this kind, any wet day, at a less ex- 
 pense than he can repair one of the 
 usual make. In fact it is easier, 
 cheaper, and better, to make one than 
 it is to borrow one. 
 
 To Drive Rats Away. — The fol- 
 lowing is said by a New York man to 
 be a good plan to drive away rats: — 
 " The floor near the rat-hole is covered 
 with a thin layer of moist caustic of 
 potassa. When the rats walk on this 
 it makes their feet sore; these they 
 lick with their tongues, which makes 
 their mouths sore ; and the result is 
 that they shun this locality, not alone, 
 but appear to tell all the rats in the 
 neighborhood about it, and eventually 
 the house is entirely abandoned by 
 them, notwithstanding the houses 
 around may be teeming with rats." 
 
 How to Catch Rats. — The follow- 
 ing is said to be a cheap and effective 
 way to catch rats : — Cover a common 
 barrel with stiff, stout paper, tying the 
 edge round the barrel ; place a board 
 so that the rats may have easy access 
 to the top ; sprinkle cheese parings or 
 other feed for the rats on the paper for 
 several days, until they begin to think 
 that they have a right to their daily 
 rations from this source; then place 
 in the bottom of the barrel a piece of 
 rock about six or seven inches high, 
 filling with water until only enough 
 of it projects above the water for one 
 rat to lodge upon. Now replace the 
 paper, first cutting a cross in the mid- 
 dle, and the first rat that comes on the 
 barrel top goes through into the water, 
 and climbs on the rock. The paper 
 comes back to its original position, 
 and the second rat follows the first. 
 Then begins a fight for the possession 
 of the dry place on the stone, the noise 
 of which attracts the others, who share 
 the same fate. 
 
 A New Rat Trap. — Take a smooth 
 kettle, fill to within six inches of the 
 top with water, cover the surface with 
 chaff or bran, place it where the rata 
 harbor, and it will drown all that get 
 into it. Thirty-six were taken in one 
 night by this process. 
 
 Strew wild mint where you wish to 
 keep the mice out, and they will never 
 trouble you. 
 
 To KILL cockroaches, take carbolic 
 acid and powdered camphor in equal 
 parts ; put them in a bottle ; they will 
 become fluid. With a painter's brush 
 of the size called a sash tool, put the 
 mixture on the cracks or places where 
 the " critters " hide ; they will come out 
 at once. It ii wonderful to see the 
 heroism with which they move to cer- 
 tain death. Nothing more sublime in 
 history ; the extirpation is certain and 
 complete. While on this theme we 
 would add that a mixture of carbolic 
 acid with water — one -fourth acid 
 three-fourths water — put on a dog, 
 will kill fleas at once. 
 
 How to Make Good Cement Walks. 
 — Having previously graded and rolled 
 the ground, heat your tar very hot, 
 and with a long -handled dipper be- 
 gin at one end of a pile of quite 
 coarse gravel, pouring on the tar, 
 quickly shovelling over and over so as 
 to mix thoroughly. Cover the ground 
 two and a half or three inches deep 
 with the tarred gravel, and then roll. 
 Clean the roller with a broom as you 
 proceed. Then put on a layer of finer 
 tarred gravel one and a half inches 
 thick, and roll. Then sprinkle the 
 surface with hot tar, spreading the tar 
 with a broom ; finally, cover the sur- 
 face with a light coat of fine sand, and 
 your walk is complete, ready for use. 
 It will improve in hardness by age. 
 Provide portable tar kettles, screens, a 
 roller not very heavy, and tools for 
 systematic work, and you can hardly 
 fail to derive satisfaction. 
 
 A Novel Mode of Pasturing' 
 Sheep. — A grazier has introduced th© 
 following singular method of econo- 
 mizing his green crops : — Over the 
 whole field is placed a rack or fence, so 
 
8G0 
 
 vou ask! — I'll tell! 
 
 made that the sheep cannot jump 
 over it, but must feed between the 
 bars ; and when all the herbage within 
 their reach is consumed, the rack is 
 moved forward, so as to give them a 
 fresh supply of forage. Regularity in 
 cropping and great economy result 
 from the employment of this singular 
 system 
 
 Wheat for a Barrel of Flour. — 
 The question is often asked, how much 
 wheat does it take to make a barrel of 
 flour ? Sixteen bushels of winter wheat 
 yielded three barrels and one hundred 
 and three pounds of flour — at the rate 
 of four bushels and fifteen pounds of 
 wheat to the barrel. Of spring wheat, 
 fifty bushels yielded eleven barrels of 
 flour, being four bushels and thirty- 
 two pounds per barrel. The wheat used 
 was of a fair average quality. 
 
 Whitewash for Stables.— Take a 
 clean water-tight barrel, or other suit- 
 able cask, and put into it half a bushel 
 of lime. Slack it by pouring water 
 over it, boiling hot, and in sufficient 
 quantity to cover it five inches deep, 
 and stir it briskly till thoroughly 
 slacked. When the lime has been 
 slacked, dissolve it in water, and add 
 two pounds of sulphate of zinc, and 
 one of common salt. These will cause 
 the wash to harden, and prevent its 
 cracking, which gives an unseemly ap- 
 pearance to the work. If desirable, a 
 beautiful cream color may be commu- 
 nicated to the above wash, by adding 
 three pounds of yellow ochre ; or a 
 good pearl or lead color, by the addi- 
 tion of lamp, vine, or ivory black. 
 For fawn color, add four pounds 
 umber — Turkish or American — the 
 latter is the cheapest ; one pound In- 
 dian red, and one pound of common 
 lampblack. For common stone color, 
 add four pounds raw umber, and two 
 pounds lampblack. When applied to 
 the outside of outhouses and to fences, 
 it is rendered more durable by adding 
 sweet milk, or some mucilage from 
 flaxseed, — about a pint to the gallon 
 will suflUce. All stables should be 
 whitewashed once or twice every year, 
 as the increased white light which it 
 
 reflects tends to promote the health 
 of animals. Hand round this infor- 
 mation to every man who owns a horse 
 or a cow ; because for one stable that 
 is whitewashed, there are a hundred on 
 the walls of which no brush was evet 
 laid. 
 
 Preservative Properties of 
 Whitewash.— A friend says : " Some 
 twenty years since, I caused to be 
 heavily whitewashed, with pure lime, 
 the furnace-pipe in my cellar, it being 
 exposed to the exhalations arising 
 from tide- water, causing me to replen- 
 ish the sheet-iron pipe each season. 
 By whitewashing each year, the last 
 one remained good for six years. Gas- 
 pipes used under ground have been 
 thus coated at my suggestion, and show 
 no oxidation as yet. Last year I tried 
 an experiment with peaches and pears, 
 placed in boxes allowing but little 
 ventilation, thoroughly coated with 
 pure whitewash. They kept seven- 
 teen days without showing signs of 
 decay, while those left in the crate all 
 decayed in four days." 
 
 A New Whitewash for Walls. — 
 Soak one- fourth of a pound of glue 
 over night in tej^id water. The next 
 day put it into a tin vessel with a 
 quart of water, set the vessel in a 
 kettle of water over the fire, keep it 
 there till it boils, and then stir until 
 the glue is dissolved. Next put from 
 six to eight pounds of Paris white into 
 another vessel, add hot water and stir 
 until it has the appearance of milk of 
 lime. Addthesizing, stirwell,andapply 
 in the ordinary way while still warm. 
 
 " Paris white" is sulphate of baryta^ 
 and may be found at any drug or 
 paint store. 
 
 Stone-Colored Wash for Outside 
 of Wooden Buildings, or Fences. — 
 Cheap and very durable, and pre-.terves 
 the wood. — Take two pounds of flax- 
 seed, and boil it in a common wash- 
 boiler for an hour or more, in tour 
 pails of water ; after thoroughly boil- 
 ing, strain it into an old tight barrel ; 
 put in one peck, in bulk, of common 
 )and plaster, one peck of nicely sifted 
 wood ashes, cue quart of wheat flour, 
 
FARM RECIPES. 
 
 361 
 
 und one quart of salt. Put in your 
 barrel a good stick as large as a hand- 
 spike, and stir it till it is as thick as 
 cream ; let it stand in the sun for a 
 week, and every time you go by the 
 barrel, stir it thoroughly : at the end 
 of the week it won't settle, but will 
 remain incorporated, and is fit for use. 
 
 Substitute for Glass for Hot- 
 Houses. — Apply, with a common 
 painter's brush, boiled oil, or Cana- 
 dian balsam, diluted with oil of tur- 
 pentine, to the surface of white mus- 
 lin previously stretched out, and fas- 
 tened in the position it is intended to 
 occupy. This is often used by the 
 English in wood.sheds and out-houses, 
 where glass would be liable to frequent 
 breakings. 
 
 Melted Alum, mixed with burr 
 stone reduced to the consistency of 
 sand, is the cement used for filling 
 holes in burr stones. If the holes are 
 large, coarse pieces of burr stone may 
 be used at first, finishing with the finer 
 material. 
 
 Cement for Fastening Instruments 
 in Handles. — A material for fasten- 
 ing knives or forks into their handles, 
 when they have become loosened by 
 use, is a much-needed article. The 
 best cement for this purpose consists 
 of one pound of colophony (purchasable 
 at the druggist's) and eight ounces of 
 sulphur, which are to be melted 
 together, and either kept in bars or 
 reduced to powder. One part of the 
 powder is to be mixed with half a part 
 of iron filings, fine sand, or brick- 
 dust, and the cavity of the handle is 
 then to be filled with this mixture. 
 The stem of the knife or fork is then 
 to be heated and inserted into the 
 cavity ; and when cold, it will be 
 found fixed in its place with great 
 tenacity. 
 
 Cement for Iron and Stone. — 
 Glycerine and litharge stirred to a paste 
 hardens rapidly, and makes a suitable 
 cement for iron upon iron, for two 
 stone surfaces, and especially for 
 fastening iron to stone. The cement 
 is insoluble, and is not attacked by 
 strong acids. 
 
 Leaden Tobacco Boxes.— Dr. Mayer 
 of Berlin, states that he has traced six 
 cases of lead colic and paralysis to the 
 use of tobacco held in leaden boxes. 
 M. Chevallier has found, also, that 
 tobacco wrapped in lead foil — im- 
 properly called tin foil — becomes im- 
 pregnated in course of time with ace- 
 tate of lead. 
 
 Time to Paint.— There are two ob- 
 jects in the use of paint — decoration 
 and preservation, both of which are 
 entirely defeated by painting out of 
 doors in the summer months. Wood- 
 work painted in October looks better 
 at the end of four years than it 
 would in two if painted in June. 
 
 The heat of the summer sun extracts 
 the oil (the only portion of paint that 
 nourishes and preserves the wood from 
 decay) before it has time to penetrate 
 below the surface. If judiciously 
 applied in the autumn, it accomplishes 
 the object — preservation — and preserves 
 its body and appearance a much longer 
 period. 
 
 Flexible Varnish. — First, India- 
 rubber in shavings, one ounce; mineral 
 naphtha, two pounds ; digest at a gentle 
 heat in a closed vessel till dissolved, and 
 strain. Second, India-rubber, one ounce; 
 drying oil, one quart; dissolved by as 
 little heat as possible, employing con- 
 stant stirring, then strain. Third, lin- 
 seed oil, one gallon ; dried white cop- 
 peras and sugar of lead, each three 
 ounces; litharge, eight ounces; boil with 
 constant agitation till it strings well, 
 then cool slowly and decant the clear. 
 If too thick, thin it with quick-drying 
 linseed oil. These are used for balloons, 
 gas-bags, etc. 
 
 Varnish. — A very free flowing 
 black varnish is made with one pint of 
 Canada balsam, four of bitumen (Ju- 
 dea), and four of chloroform. 
 
 Shingle Roofs.— A thick wash com- 
 posed of lime, some salt, a little mo- 
 lasses, and some fine sand, applied to 
 shingle roofs, render them nearly fire- 
 proot^ and are more durable than others 
 not so covered. 
 
 To Make Boots Water-tight.— It 
 can be done in this way : In a pint of 
 
362 
 
 YOU ask! — I'll tell! 
 
 best winter-strained lard oil, dissolve a 
 piece of paratfine the size of a hickory 
 nut, aiding the solution with a gentle 
 heat, say 130° or 140° F. The readiest 
 way to get pure paraffine is to take a 
 piece of paraffine candle. Rub this 
 solution on your boots about once a 
 month ; they can be blacked in the 
 meantime. If the oil should make the 
 leather too stiff, decrease the propor- 
 tion of paraffine, and vice versa. 
 
 Composition for Leather. — One of 
 the very best compounds known to us 
 for rendering leather boots and shoes 
 almost perfectly water-proof, and at the 
 same time keeping them soft and pli- 
 able, is composed of fresh beef tallow, 
 half an ounce, yellow beeswax, one 
 ounce, and one-eighth of an ounce of 
 shellac. Melt the tallow first and then 
 remove all the membrane from it; add 
 the beeswax in thin shavings, and when 
 it is melted and combined with the tal- 
 low, add the shellac in powder, and stir 
 until it is melted. Beeswax is one of 
 the best known preservatives of leather. 
 This compound should be applied warm 
 to the boot or shoe, and the soles should 
 receive a similar application to the up- 
 pers. In using it a rag or a piece of 
 sponge should be employed, and the 
 boot or shoe held cautiously before the 
 fire or stove until the compound soaks 
 into it. Care must be exercised not to 
 expose the leather too close to the fire. 
 If the boot be blackened and brushed 
 until it becomes glossy before the ap- 
 plication of this preparation, it will re- 
 main black and shining for a long 
 ])eriod after it is applied. A little vege- 
 table tar mixed with the foregoing 
 composition makes it more adhesive, 
 and improves its quality for walking 
 among snow. A liberal application of 
 this composition every two weeks dur- 
 ing winter will keep boots and shoes 
 that are worn daily water-proof and 
 soft. 
 
 How to Save Shoe Soles. — It con- 
 sists merely in melting together tallow 
 :ind common rosin in the proportion 
 of two parts of tallow to one of rosin, 
 and apply to the soles of the boots 
 or slioes as much of it as they will ab- 
 
 sorb. Shoe soles thus treated will wear 
 much longer than those not so treated. 
 
 French Polish for Boots and Shoes. 
 — Mix together two pints of the best 
 vinegar and one pint of soft water ; stir 
 into it a quarter of a pound of glue, 
 broken up, half a pound of logwood 
 chips, a quarter of an ounce of finely 
 powdered indigo, a quarter of an ounce 
 of the best soft soap, and a quarter of 
 an ounce of isinglass. Put the mixture 
 over the fire, and let it boil for ten 
 minutes or more. Then strain the 
 liquid, and bottle and cork it : when 
 cold it is fit for use. Apply it with a 
 clean sponge. 
 
 To Polish Enameled Leather.— 
 Two pints of the best cream, one pint 
 of linseed oil ; make them each luke- 
 warm, and tlien mix them well to- 
 gether. Having previously cleaned 
 the shoe, etc., from dirt, rub it over 
 with a sponge dipped in the mixture : 
 then rub it with a soft dry cloth until 
 a brilliant polish is produced. 
 
 Boots and Shoes should be cieaned 
 frequently, whether they are worn or 
 not, and should never be left in a 
 damp place, nor be put too near to tht» 
 fire to dry. In cleaning them, be care- 
 ful to brtish the dirt from the seams, 
 and not to scrape it with a knife, or 
 yoii will cut the stitches. Let the 
 hard brush do its work thoroughly 
 well, and the polish will be all the 
 brighter. 
 
 Paste Blacking. —1. Ivory black, 
 two pounds ; molasses, one pound ; 
 olive oil and oil of vitriol, of each, a 
 quarter of a pound. Mix as before, 
 adding only sufficient water to form 
 into a paste. 2. In larger quantity: 
 Ivory black, three hundredweight; 
 common molasses, two hundredweight; 
 linseed oil and vinegar bottoms, of 
 each, three gallons ; oil of vitriol, 
 twenty -eight pounds ; water, a sufficient 
 quantity. 
 
 Kote. — The ivory black must l)e very finely 
 ground for liquid hlackiug, otherwise it soltli'S 
 ra|iidly. The oil of vitriol is powerfully corrosive 
 when uudilutcd, but uuitiug with the lime of the 
 ivory black, it is jjartly neutralized, and docs net 
 iujurc the leather, while it niucli improves the 
 i|Uulity of the blacking. 
 
DOMESTIC RECIPES. 
 
 363 
 
 Liquid Blacking. — 1. Ivory black 
 and molasses, of each, one pound ; 
 sweet oil and oil of vitriol, of each, a 
 quarter of a pound. Put the first three 
 together until the oil is perfectly mixed 
 or " killed;" then add the oil of vitriol, 
 diluted with three times its weight of 
 water, and after standing three hours 
 add one quart of water or sour beer. 
 2. In larger quantity it may be made 
 as follows : Ivory black, three hundred- 
 weight ; molasses, two hundredweight; 
 linseed oil, three gallons ; oil of vitriol, 
 twenty pounds ; water, eighty gallons. 
 Mix as above directed. 
 
 Driving' Nails. — Within a year we 
 have seen it stated, as a new truth, 
 that if a nail were wetted in the mouth, 
 and if, in addition, the narrow edge 
 was placed with the grain of the wood, 
 it would seldom split the board into 
 which it was driven. 
 
 A Cheap Ice-House. — An inex- 
 pensive ice-house may be easily made : 
 any farmer can construct his own 
 without any difficulty. Lay some rails 
 or poles on a piece of ground, suf- 
 ficiently inclined to cJirry off water, 
 fill the crevices with sawdust, and 
 cover with old boards or slabs. Get 
 from the saw-mill a few loads of slabs ; 
 take four about twelve feet long, notch 
 the corners as for a log-house, set them 
 on the platform, and you have a crib 
 about ten and a half feet square by the 
 width of the slab deep ; till this crib 
 with sawdust and pack it down hard. 
 Cut your ice so that it will pack close, 
 lay it on the sawdust, put on another 
 crib of slabs, and fill up and pack hard 
 with sawdust all around, ana so go on 
 until you get up six or eight feet ; then 
 put a foot and a half of sawdust on top. 
 Over this put ashed roof of slabs — 
 one end of the slabs nearly to the ice, 
 raising tl'ij other three feet. Ice will 
 keep iu sucl. a house as well as in a 
 juore elaboiace structure. 
 
 Uomo-'-nade Ice. — In some places 
 jemote from fresh water, or ponds, it 
 lb diliicalt to procure ice ; a cheap and 
 convenient way is as follows : Procure 
 a number of barrels — old flour barrels 
 answer well — ^place them in an exposed 
 
 situation (if you have no rubber hose 
 to conduct the water the barrels should 
 be placed near the pump or the 
 hydrant), put about six inches of water 
 in each barrel, this w'ill soon be frozen 
 solid, when four or six inches more 
 water may be added occasionally until 
 the barrel is full. A few days of cold 
 weather will give you all the ice you 
 need for family use, the only limit 
 being the number of barrels. It is not 
 necessary that these barrels be water 
 tight, for the water freezing in the 
 joints will soon efiect this. When the 
 barrel is frozen full of ice it may be 
 rolled into the ice-house or place where 
 you intend to keep it. Eight barrels 
 filled in this way will give a family ten 
 pounds of ice each day for four months. 
 
 Mem. — The barrels being round, it 
 is easy to remove the ice to its storage 
 place, and then, if preferred, the hoops of 
 the barrels may be broken and the barrels 
 taken off; but this is not necessary. We 
 prefer to pack it away in the barrel, 
 being careful to fill all the spaces between 
 the barrels with shavings, sawdust etc., and 
 remove a barrel and cut it into pieces as 
 we want to use the ice. 
 
 Strength of Ice. — As people are 
 a little timid about travelling on the 
 ice at times, we give the capacity of 
 the ice as furnished by the U. S. Ord- 
 nance Department, which is correct. 
 Ice two inches thick will bear in- 
 fantry ; four inches, cavalry with light 
 guns ; six inches, heavy field guns ; 
 and eight inches, the heaviest siege 
 guns with one thousand pounds weight 
 to a square inch. 
 
 CEMENTS. —The term cement in- 
 cludes all those substances employed 
 for the purpose of causing the adhe- 
 sion of two or more bodies, whether 
 originally separate, or divided by an 
 accidental fracture. A cement that 
 answers admirably under one set of 
 circumstances may be perfectly useless 
 in others. A vast number of cements 
 are known and used in the various 
 arts, but they may all be referred to a 
 few classes ; and our object in this 
 paper will be to describe the manufac- 
 ture and use of the best of each q\»s&. 
 
364 
 
 YOU ask! — I'll tell! 
 
 It is an important rule, that the less 
 cement in a joint the stronger it is. 
 Domestic manipulators usually reverse 
 this, by letting as much cement as pos- 
 sible remain in the joint, which is, 
 therefore, necessarily a weak one. A 
 thick, nearly solid cement, which can- 
 not be pressed out of the joint, is al- 
 ways inferior to a thinner one, of 
 which merely a connecting film re- 
 mains between the united surfaces. 
 
 Mouth Glue. — A very useful prepa- 
 ration is sold by many stationers under 
 this title; it is merely a thin cake of 
 soluble glue, which, when moistened 
 with the tongue, furnishes a ready 
 means of uniting papers, etc. It is 
 made by dissolving one pound of fine 
 glue or gelatine in water, and, adding 
 half a pound of brown sugar, boiling 
 the whole until it is sufiiciently thick 
 to become solid on cooling ; it is then 
 poured into moulds, or on a slab 
 slightly greased, and cut into the re- 
 quired shape when cool. 
 
 PASTE is usually made by rubbing 
 up flour with cold water, and boiling ; 
 if a little alum is mixed before boil- 
 ing it is much improved, being less 
 clammy, working more freely in the 
 brush, and thinner, a less quantity is 
 required, and it is therefore stronger. 
 If required in large quantity, as for 
 papering rooms, it may be made by 
 mixing one quartern of flour, one quar- 
 ter of a pound of alum, and a little 
 warm water; when mixed, the requi- 
 site quantity of boiling water should 
 be poured on while the mixture is 
 being stirred. Paste is only adapted 
 to cementing paper; when used it 
 should be spread on one side of the 
 paper, which should then be folded 
 with the pasted side inwards, and al- 
 lowed to remain a few minutes before 
 being opened and used ; this swells 
 the paper, and permits its being more 
 smoothly and securely attached. Kept 
 for a few days,paste becomes mouldy,and 
 after a short time putrid ; this inconve- 
 nience may be obviated by the use of 
 
 Permanent Paste — Made by add- 
 ing to each half pint of flour paste 
 without alum, fifteen grains of corro- 
 
 sive sublimate, previously rubbed to 
 powder in a mortar the whole to be 
 well mixed ; this, if prevented from 
 drying, by being kept in a covered 
 pot, remains good any length of time, 
 and is therefore convenient ; but un- 
 fortunately it is extremely poisonous, 
 though its excessively nauseous taste 
 would prevent its being swallowed ac- 
 cidentally ; it possesses the great ad- 
 vantage of not being liable to the at- 
 tacks of insects. 
 
 To Make Paste that will Keep 
 FOR A Year. — Dissolve slowly in 
 water two square inches of glue and 
 an equal quantity of alum. Mix and 
 boil with flour as usual, and when 
 nearly cold stir in two teaspoonfuls of 
 oil of cloves or lavender, the whole to 
 make a pint of paste. Keep in a well • 
 covered vessel. 
 
 Liquid Glue. — Several preparations 
 were much in vogue a few years since 
 under this title. The liquid glue of 
 the shops is made by dissolving shellac 
 in water, by boiling it along with borax, 
 which possesses the peculiar property 
 of causing the solution of the resinous 
 lac. This preparation is convenient 
 from its cheapness and freedom from 
 smell ; but it gives way if exposed to 
 long-continued damp, which that made 
 with naphtha resists. Of the use of 
 common glue very little need be said : 
 it should always be prepared in a glue- 
 pot or double vessel, to prevent its 
 being burned, which injures it very 
 materially ; the objection to the use 
 of this contrivance is, that it renders 
 it impossible to heat the glue in the 
 inner vessel to the boiling point; this 
 inconvenience can be obviated by em- 
 ploying in the outer vessel some liquid 
 which boils at a higher temperature 
 than pure water, such as a saturated 
 solution of salt (made by adding one- 
 third as much salt as water). This 
 boils at 224° Fahr., 12° above the heat 
 of boiling water, and enables the glue 
 in the inner vessel to be heated to a 
 much higher temperature than when 
 pure water is employed. If a saturated 
 solution of nitre is used, the tempera- 
 ture rises still higher. 
 
DOMESTIC RECIPES. 
 
 365 
 
 Diamond Cement. — Soak isinglass 
 in water till it is soft ; then dissolve it 
 in the smallest possible quantity of 
 proof-spirit, by the aid of a gentle 
 heat ; in two ounces of this mixture 
 iisaolve tea grains of ammoniacum, 
 and while still liquid, add half a dram 
 of mastic, dissolved in three drams of 
 rectified spirit ; stir well together, and 
 put into small bottles /or sale. — Direc- 
 tions for Use. — Liquefy the cement by 
 plunging the bottle in hot water, and 
 use it directly. The cement improves 
 the oftener the bottle is thus warmed ; 
 it resists the action of water and mois- 
 ture perfectly. 
 
 Rice Flour Cement. — An excellent 
 cement may be made from rice flour, 
 which is at present used for that pur- 
 pose in China and Japan. It is only 
 necessary to mix the rice flour inti- 
 mately with cold water, and gently 
 simmer it over a fire, when it readily 
 forms a delicate and durable cement, 
 not only answering all the purposes of 
 common paste, but admirably adapted 
 for joining together paper, cards, etc., 
 in forming the various beautiful and 
 tasteful ornaments which afford much 
 employment and amusement to the 
 ladies. When made of the consistence 
 of plaster-clay, models, busts, bas-re- 
 lievos, etc., may be formed of it ; and 
 the articles, when dry, are susceptible 
 of high polish, and very durable. 
 
 The White of an Egg, well beaten 
 with quicklime, and a small quantity 
 of very old cheese, forms an excellent 
 substitute for cement, when wanted in 
 a hurry, either for broken china or old 
 ornamental glassware. 
 
 Cement for Broken China, Glass, 
 etc. — The following recipe, from ex- 
 perience, we know to be a good one ; 
 and being nearly colorless, it possesses 
 advantages which liquid glue and other 
 cements do not: — Dissolve half an 
 cunce of gum acacia in a wineglass of 
 boiling water ; add plaster of Paris 
 sufficient to form a thick paste, and 
 apply it with a brush to the parts re- 
 quired to be cemented together. Several 
 articles upon our toilet table have been 
 repaired most effectually by this recipe. 
 
 Lime and Egg Cement is frequently 
 made by moistening the edges to be 
 united with white of egg, dusting on 
 some lime from a piece of muslin, and 
 bringing the edges into contact. A 
 much better mode is to slack some 
 freshly-burned lime with a small quan- 
 tity of boiling water ; this occasions it 
 to fall into a very fine dry powder, if 
 excess of water has not been added. 
 The white of egg used should be in- 
 timately and thoroughly mixed, by 
 beating with an equal bulk of water, 
 and the slacked lime added to the 
 mixture, so as to form a thin paste, 
 which should be used speedily, as it 
 soon sets. This is a valuable cement, 
 possessed of great strength, and capa- 
 ble of withstanding boiling watei. 
 Cements made with lime and blood, 
 scraped cheese, or curd, may be re- 
 garded as inferior varieties of it. 
 Cracked vessels of earthenware and 
 glass may often be usefully, though 
 not ornamentally, repaired by white 
 lead spread on strips of calico, and se- 
 cured with bands of twine. But, in 
 point of strength, all ordinary cements 
 yield the palm to Jeflt-ry's Patent Ma- 
 rine Glue. It is not affected by water. 
 It is made as follows : — Take one 
 pound of India-rubber, cut it into 
 small pieces, and dissolve it in about 
 four gallons of coal-tar naphtha, the 
 mixture being well stirred for some 
 time, till perfect solution has taken 
 place. After ten or twelve days, when 
 the liquid has acquired the consistence 
 of cream, two parts, by weight, of 
 shellac are added to one of the liquid. 
 This mixture is put into an iron ves- 
 sel having a discharge - pipe at the 
 bottom, and heat applied, the whol* 
 being kept well stirred. The liquid 
 which flows out of the pipe is spread 
 upon slabs, and preserved in the form 
 of plates. When required for use it ia 
 heated in an iron pot to about 248° 
 Fahr., and applied hot with a brush. 
 
 The Red Cement, which is em- 
 ployed by instrument-makers for ce- 
 menting glass to metals, and which is 
 very cheap, and exceedingly useful for 
 a variety of purposes, is made by m«;lfr^ 
 
3G6 
 
 YOU ask! — I'll tell! 
 
 iug five parts of black rosin, one part 
 of yellow wax, and then stirring in 
 gradually one part of red ochre or 
 Venetian red, in fine powder, and pre- 
 viously well dried. This cement re- 
 quires to be melted before use, and 
 it adheres better if the objects to 
 which it is applied are warmed. A 
 soft cement, of a somewhat similar 
 character, may be found useful for 
 covering the corks of preserved fruit, 
 and other bottles, and it is made by 
 melting yellow wax with an equal 
 quantity of resin, or of common tur- 
 pentine (not oil of turpentine, but the 
 resin), using the latter for a very soft 
 cement, and stirring in, as before, some 
 dried Venetian red. Bearing in mind 
 our introductory remarks, it will be 
 seen that to unite broken substances 
 with a thick cement is disadvan- 
 tageous, the object being to bring the 
 surfaces as closely together as possible. 
 As an illustration of a right and a 
 wrong way of mending, we will sup- 
 pose a plaster of Paris figure broken. 
 The wrong way to mend it is by a thick 
 paste of plaster, which makes, not a 
 joint, but a botch. The right way to 
 mend it is by means of some well-made 
 carpenter's glue, which, being absorbed 
 in the porous plaster, leaves merely a 
 film covering the two surfaces; and if 
 well done, the figure is stronger there 
 than elsewhere. 
 
 Mastic Cement. — This is em- 
 ployed for making a superior coating 
 to inside walls, but must not be con- 
 founded with the resin mastic. It is 
 made by mixing twenty parts of well- 
 washed and sifted sharp sand with 
 two parts of litharge and one of 
 freshly-burned and slacked quicklime, 
 in fine dry powder. This is made into 
 a putty, by mixing with linseed oil. 
 It sets in a few hours, having the ap- 
 I)earance of light stone; and we mention 
 it, as it may be frequently employed 
 with advantage in repairing broken 
 Btone-work (as steps), by filling up the 
 missing parts. The employment of 
 Roman cement, plaster, etc., for ma- 
 sonry work, hardly comes within the 
 limits of domestic manipulation. 
 
 Cement for Leather and Cloth. -^ 
 
 An adhesive material for uniting the 
 parts of boots and shoes, and for the 
 seams of articles of clothing, may be 
 made thus : — Take one pound of gutta- 
 percha, four ounces of India-rubber, 
 two ounces of pitch, one ounce of shel- 
 lac, two ounces of oil. The ingredi- 
 ents are to be melted together, and 
 used hot. 
 
 BIRDLIME. — Take any quantity 
 of linseed oil, say half a pint ; put it 
 into an old pot, or any vessel tliat will 
 stand the fire without breaking. The 
 vessel must not be more than one- 
 third full ; put it on a slow fire, stir it 
 occasionally until it thickens as much 
 as required ; this will be known by 
 cooling the stick in water, and trying 
 it with the fingers. It is best to make 
 it rather harder than for use. Then 
 pour it into cold water. It can be 
 brought back to the consistency re- 
 quired with a little Archangel tar. 
 
 MUCILAGE. — Take a quarter 
 pound of gum arable, put into a bottle 
 with half a pint of water, stir it occa- 
 sionally ; next day it will be fit for 
 use. This is the mucilage sold in bottles. 
 
 Mucilage for Labels. — Macerate 
 five parts of good glue in eighteen to 
 twenty parts of water for a day, and to 
 the liquid add nine parts of rock candy 
 and three parts of gum arable. The 
 mixture can be brushed upon paper 
 while lukewarm ; it keeps well, does 
 not stick together, and when moisterved 
 adheres firmly to bottles. For the 
 labels of soda or seltzer water boitles, 
 it is well to prepare a paste of good 
 rye flour and glue, to which linseed oil, 
 varnish, and turpentine have been 
 added in the proportion of half an 
 ounce of each to the pound. Labels 
 prepared in the latter way do not fall 
 off" in damp cellars. 
 
 To Make Paper Stick to White- 
 washed Walls.^Make a sizing of 
 common glue and water, of the con- 
 sistency of linseed oil, and apply with 
 a brush to the wall, being careful to 
 go over every part; the tou and bot- 
 tom should have especial attentiou 
 Apply the paper in the usual way. 
 
DOMESTIC RECIPES. 
 
 367 
 
 To Soften Putty and Remove 
 raint. — To destroy paint on old doors, 
 etc., and to soften putty in window 
 frames, so that the glass may be taken 
 out without breaking and cutting, take 
 one pound of American pearlash, three 
 pounds of quick-stone lime, slack the 
 lime in water, add the pearlash, and 
 make the whole about the consistence 
 of paint. Apply it to both sides of 
 the glass, and let it remain for twelve 
 hours, when the putty will be softened 
 so that the glass may be taken out of 
 the frame without being cut, and with 
 the greatest facility. To destroy paint, 
 lay the above over the whole body 
 with an old brush (as it will spoil a 
 new one) ; let it remain for twelve or 
 fourteen hours, when the paint can be 
 easily scraped off. 
 
 To Remove Old Putty.— Dip a 
 small brush in nitric or muriatic acid, 
 and with it anoint or paint over the 
 dry putty that adheres to the broken 
 glass and frames of your windows ; 
 after an hour's interval, the putty will 
 have become so soft as to be easily re- 
 movable. 
 
 Remedy for Smoky Chimneys.— 
 If a chimney is built near a wall, or 
 any other obstruction to the passage of 
 the wind when it is blowing from the 
 side on which the chimney is erected, 
 the compression of the air in the vi- 
 cinity of the wall is such that it will 
 seek every crevice, stove-pipe and 
 chimney through which to escape, 
 thus producing a draft the wrong way. 
 To prevent this, raise the top of the 
 chimney above surrounding objects ; 
 this is generally eifectual. 
 
 How to Read a Gas Meter. — The 
 veracity of gas companies is often 
 called in question by consumers of that 
 article, though with how much justice 
 is not, of course, for us to decide. 
 The employes of the company main- 
 tain that they deal honestly by their 
 customers, and the latter, knowing 
 that they are in the power of the 
 company, often pay their bills feeling 
 dissatisfaction. The matter of dissat- 
 isfaction might be easily remedied. 
 The process of reading a meter is 
 
 almost as simple as telling the time of 
 day by a clock, and may be acquired 
 by any person of common intelligence 
 in ten minutes. Below we give a brief 
 explanation. 
 
 At the top of the meter is placed a 
 small tin case, three or four inches 
 long, which opens by means of a little 
 door in front, and discloses a plate 
 with three small dials, about an inch 
 in diameter, which are furnished with 
 one pointer apiece, moved by cog- 
 wheels and pinions on the inside, 
 which, in turn, are made to revolve by 
 a large wheel propelled by the passage 
 of the gas. The circle on the dial is 
 divided into ten spaces, numbered 
 around the edges with figures like the 
 dial of a clock. The dial on the 
 extreme right indicates, by means of 
 its pointer, the burning of 100 feet of 
 gas; the dial in the middle indicates 
 the burning of 1000 feet ; and the dial 
 on the left the burning of 10,000 feet. 
 For instance, the three pointers all 
 stand at cipher. The pointer on the 
 right hand dial having moved from 
 cipher to figure one, indicates that 100 
 feet of gas have been consumed. If it 
 move to the two, 200 feet, and so on, 
 until the pointer has gone around 
 the circle, and again reached the 
 cipher, when 1000 feet have been con- 
 sumed. 
 
 When this point has been reached, 
 the eye will be directed to the next 
 dial, when it will be found that the 
 pointer has moved to the figure one, 
 indicating that 1000 feet have been 
 consumed. The pointer on the first 
 dial continues on, and still marking 
 the amount passing. Suppose that at 
 the end of the first month the pointer 
 on the first dial stands at eight, that 
 on the second between one and two, it 
 is easy to understand that 1800 feet 
 have been consumed. When the 
 pointer on the second dial reaches 
 two, that on the first is again at 
 cipher, indicating that 2000 feet have 
 been consumed. Thus it goes on until 
 the pointer on the second dial has 
 made the circuit, which indicates that 
 10,000 feet have been consumed, when 
 
368 
 
 Yoc ask! — I'll tell! 
 
 the pointer on the third dial will stand 
 at one. This, in turn, with an entire 
 revolution, indicates that 100,000 feet 
 have been consumed. Taking the 
 three dials in connection, the exact 
 amount of cubic feet may thus be as- 
 certained, commencing anew every 
 time 100,000 feet have run through the 
 meter and been consumed. 
 
 Now, to ascertain the exact amount 
 of gas which will be consumed during 
 the coming month, inspect the dials of 
 the meter on the first of the month. 
 The pointer on the left hand dial per- 
 naps stands between the figures 6 and 
 7, indicating 60,000 feet. The pointer 
 on the middle dial stands between 5 
 and 6, indicating 5000 feet, and the 
 
 Eointer on the right-hand dial stands 
 etween 7 and 8, indicating 700 feet. 
 You thus have a total of 65,700 feet 
 of gas previously consumed. Set the 
 figures down, and at the end of the 
 month again inspect the dial. The 
 right-hand dial stands, perhaps, nearly 
 as before, and still indicates 60,000 
 feet. The middle one has moved on, 
 and stands between 7 and 8, indicating 
 7000. The right-hand one has made a 
 number of revolutions, and stands be- 
 tween 1 and 2, indicating 100 feet. We 
 then have a total of 67,100 feet. Sub- 
 tract from this the number set down 
 at the beginning of the month, and 
 you have 1400 feet of gas consumed. 
 Multiply this by the price per cubic 
 foot, and you have your gas bill for the 
 month. If housekeepers would take 
 the trouble to do this themselves, they 
 would satisfy themselres, and be sure 
 to guard against mistakes. 
 
 How to Detect Escaping Gas. — 
 If your gas bills seem too high, or you 
 have the evidence of escaping gas by 
 sense of smell, but not positively so, 
 take a reading of the meter when no 
 burners are in use, and after an hour 
 or 80 repeat the reading, and if gas is 
 escaping it will be shown. To detect 
 the locality of the leak is often a more 
 difficult matter. The first thing is to 
 Bee that no burners have been left 
 turned on by accident, which is often 
 the case where the cock has no »top, 
 
 and is caused by the cock being turned 
 partially round again so as to open the 
 vent. Imperfect stop-cocks are, fo.^ 
 this reason, dangerous, and should be 
 at once removed. 
 
 The next thing to 4o in order tc 
 detect a leak is to try the joints of the 
 gas-fittings. The sense of smell will 
 frequently be sufficient by bringing 
 the face near the suspected joint ; a 
 lighted taper or match held near the 
 joint is a more certain plan. If gas 
 is escaping, it will take fire at the leak, 
 or if too little to burn steadily, it will 
 momentarily catch and extinguish in 
 little puffs. 
 
 Sometimes the gas escapes from the 
 joints or imperfect piping between the 
 ceiling and floor, or behind the wall? 
 or casings. 
 
 If beneath the floor, the sense of 
 smell will generally detect the section 
 of the floor under which the leak is, 
 as it escapes owing to its levity up- 
 wards through the crevices of the 
 floor, and penetrates the carpet, if 
 there be one. If bracket or side burn- 
 ers are used, and the escaping gas is 
 behind the walls or casings, the crev- 
 ices in the casings, or the opening 
 where the pipe enters the room, will 
 let the escaping gas enter the room 
 sufficiently at these points to indicate 
 somewhat nearly the location of the 
 leak. 
 
 In such cases, the proper way i» 
 never to apply a light to the crevices 
 or casings, but to turn off the gas at 
 the meter and send for a gasfitter, 
 otherwise an explosion may occur, 
 involving serious consequences. In 
 ordinary leaks of gas-fixtures and 
 pipes, whether at the joints or at the 
 attachment of the burner, the fitting 
 or burner should be unscrewed, and 
 white lead or common bar soap rubbed 
 in the threads, and then screwed home 
 again. This can often be done with- 
 out any aid from a gasfitter. 
 
 How to Detect Counterfeit Notes. 
 — Examine the vignette and pictures 
 on the note ; see if the faces look natu- 
 ral. The eyes should be so perfect that 
 the white is clear and the pupil dia- 
 
GENERAL RECIPES. 
 
 369 
 
 tinct. The clothing should fit well, 
 and show the folds clearly, and should 
 have an easy, graceful appearance. The 
 sky should be clear, or soft and even. 
 This would indicate a genuine note. 
 But if, instead of the above, the fea- 
 tures are indistinct, the eyes dull, the 
 clothing stiff and ill-fitting, a coun- 
 terfeit may be presumed. 
 
 All circular ornaments, or rulings 
 around or on which figures are printed, 
 should be uniform and regular ; the 
 shading or parallel ruling and the fine 
 lines and curves in genuine notes are 
 perfect, but in counterfeit notes there 
 "s an absence of uniformity and finish. 
 The letters and figures should be 
 uniform and regular, the lines and 
 curves of which they are composed 
 without breaks, and parallel with each 
 other. All small figures and letters on 
 a genuine note are always well exe- 
 cuted, but in counterfeits not so. 
 
 The signatures should be well ex- 
 amined — the genuine has a free, smooth 
 stroke. Counterfeits usually have a 
 cramped appearance ; and even when 
 they are lithographed, they have to be 
 traced over with ink ; this gives a 
 ragged edge to the lines and an irregu- 
 lar stroke. 
 
 Sometimes a note is altered by rais- 
 ing the amount ; this is done by cutting 
 out the genuine figures, and inserting 
 or pasting in figures of a larger de- 
 nomination. In such cases, the dif- 
 ference in the paper and the color of 
 the ink may be seen ; but the best and 
 surest way to detect these altered notes 
 is to hold the note up to the light ; the 
 parts pasted in can be seen. 
 
 As counterfeit money is generally 
 taken in a hurry, and during a press 
 of business, or through carelessness, 
 all hurry and confusion when taking 
 money should be avoided, for with or- 
 dinary care counterfeits may be de- 
 tected. 
 
 Simple Method of Ascertaining 
 Peath. — Dr. Carrifere, of St. Jean du 
 G-ard, in reply to the offer of the Mar- 
 quin d'Orches, of a premium of twenty 
 thousand francs for a practical method 
 of determining death, furnished the 
 24 
 
 following, which he says he has prac- 
 ticed for forty years : Place the hand, 
 with the fingers closely pressed one 
 against the other, close to a lighted 
 lamp or candle; if alive, the tissues 
 will be observed to be of a transparent, 
 or a rosy hue, and the capillary circu- 
 lation of life in full play ; if, on the 
 contrary, the hand of a dead person 
 be placed in the same relation to light, 
 none of the phenomena are observed 
 — we see but a hand as of marble, 
 without circulation, without life. 
 
 To Light a Dark Room, in which 
 the darkness is caused by its being 
 situated on a narrow street or lane. 
 If the glass of a window in such a 
 room is placed several inches within 
 the outer face of the wall, as is the 
 general custom in building houses, it 
 will admit very little light — that which 
 it gets being only the reflection from 
 the walls of the opposite houses. If, 
 however, for the window be substituted 
 another in which all the panes of glass 
 are roughly ground on the outside, and 
 flush with the outer wall, the light 
 from the whole of the visible sky and 
 from the remotest parts of the opposite 
 wall will be introduced into the apart- 
 ment, reflected from the innumerable 
 faces or facets which the rough grind- 
 ing of the glass has jjroduced. The 
 whole window will appear as if the sky 
 were beyond it, and from every point 
 of this luminous surface light will ra • 
 diate into all parts of the room. 
 
 To Solder Lead Pipe. — It some- 
 times happens that lead pipes are acci- 
 dentally cut in excavations and other 
 places, and the water cannot be con- 
 veniently shut off to repair it. First 
 stop the leak by a bandage around the 
 pipe, or cut it in two, and drive a plug 
 into each end of the pipe, then place a 
 few quarts of powdered ice and salt 
 around each end of the pipe. In a 
 few minutes the water in the pipes 
 will be frozen. Then remove the 
 plugs, and solder the joint as quickly 
 as you can ; the ice will soon thaw out 
 of the pipe, and the water flow through 
 it as usual. 
 
 Pipe Joints to Water - Closets, Wash- 
 
370 
 
 YOU ask! — I'll tellI 
 
 howls, Sinh, etc. — The old plan of 
 cementing the lead pipes to closet 
 pans, etc., is very objectionable. Take 
 about four inches of rubber tubing, in- 
 sert the lead pipe in one end, and 
 draw the other end over the arm or 
 neck of the pan, and bind each end 
 with a few turns of copper wire. In 
 this way a cheap, durable, and water- 
 tight joint is obtained. 
 
 Marking Cutlery. — Take a quarter 
 ounce each of alum, blue stone (sul- 
 phate of copper), and common salt, 
 pound all together and dissolve in a 
 quarter pint of vinegar. Cover that 
 portion of the article to be marked 
 with wax, then draw the letters with a 
 large needle through the wax down to 
 the surface of the metal ; now into 
 the lines pour some of the above mix- 
 ture, and allow it to remain half an 
 hour, then clean all off, and the metal 
 will be found permanently etched as 
 marked w'ith the needle. 
 
 To Soften Hard Water.— Professor 
 Clarke of Scotland has obtained a 
 patent for softening water obtained 
 from chalk or lime formations, by 
 means of quicklime itself, which pre- 
 cipitates the soluble carbonate by 
 converting it into an insoluble — into 
 whiting, in fact — and so deprives the 
 water of its hardness. 
 
 To Cut Iron or Brass.— Take the 
 stoel spring from an old corset and 
 hack it on the edge with an old chisel 
 or knife, making the teeth as near 
 together as possible, and uniform in 
 size. This is easily done by placing 
 the chisel on the edge of the spring 
 and striking it lightly with a ham- 
 mer ; then place the chisel as near the 
 cut so maae as the ridge formed by 
 the chisel will allow, again strike with 
 the hammer, and continue the opera- 
 tion until you have three or four 
 inches in length. With the saw so 
 made and a little kerosene (oil) a bar 
 of iron can soon be cut in two. 
 
 How to Bore Holes in Glass.— 
 Any hard steel tool will cut glass with 
 great facility when wet freely with 
 camphor, dissolved in turpentine. A 
 drill bore may be used, or even the 
 
 hand alone. A hole bored may l»e 
 easily enlarged by a round file. The 
 ragged edges of glass vessels may also 
 be smoothed thus with a flat file. Flat 
 window glass may be easily sawed 
 with a watch-spring saw, by aid of 
 this solution. In short, the most brit- 
 tle glass can be wrought almost as 
 easily as brass by the use of cutting 
 tools kept constantly moist with the ' 
 camphorized oil of turpentine. 
 
 To Cut Glass to any shape, with- 
 out a diamond, hold it quite level 
 under water, and with a pair of strong 
 scissors clip it away by small bits from 
 the edges. 
 
 Ventilating Waterproof Cloth. — 
 India-rubber and oil-cloth capes and 
 coats, although perfectly waterproof, 
 are unfit for wearing during warm 
 rainy weather, because they retain the 
 perspiration and prevent the necessary 
 ventilation required for the body. The 
 best light capes for soldiers and trav- 
 ellers when marching during wet 
 weather, are made of what is called 
 "Tweed cloth," prepared as follows: 
 Take two pounds and four ounces of 
 alum, and dissolve it in ten gallons of 
 water; in like manner dissolve the 
 same quantity of sugar of lead in a 
 similar quantity of water, and mix 
 the two together. The cloth is im- 
 mersed for one hour in the solution, 
 and stirred occasionally, when it is 
 taken out, dried in the shade, washed 
 in clean water, and dried again. This 
 preparation enables the cloth to repel 
 water like the feathers of a ducK's 
 back, and yet allows the perspiration 
 to pass somewhat freely through it, 
 which is not the case with gutta-percha 
 or India-rubber cloth. 
 
 The sulphate of lead is formed in 
 this manner, and enters into the pores 
 of the cloth. It is an insoluble salt ; 
 hence, the reason why it makes the 
 cloth waterproof, while, at the same 
 time, there is sufficient room in the 
 interstices to allow the perspiration 
 and heat from the body to escape. 
 
 Tweed cloth is light, and not expen- 
 sive ; it is also soft and pliable, and 
 capable of being rolled up into sm&ll 
 
GENERAL RECIPES. 
 
 371 
 
 oulk without permanent wrinkles 
 oeing formed in it. We have fre- 
 quently prepared cloth in this man- 
 ner, and have found it to answer an 
 excellent purpose in rainy weather ; 
 while at the same time, in color and 
 appearance, it does not differ from un- 
 prepared cloth. 
 
 A Grindstone should not be ex- 
 posed to the weather, as it not only in- 
 jures the woodwork, but the sun's rays 
 harden the stone so much as, in time, 
 to render it useless. Neither should 
 it stand in the water in which it runs, 
 as the part remaining in water softens 
 80 much that it wears unequally, and 
 this is a very common cause of grind- 
 stones becoming " out of true." The 
 grindstone is a self-sharpening tool, 
 and after having been turned for some 
 time in one direction (if a hard stone) 
 the motion should be reversed. Sand 
 of the right grit applied occasionally 
 to a hard stone will render it quite 
 effectual. 
 
 Permanent Ink for Writing in 
 Relief on Zinc. — Bichloride of pla- 
 tinum, dry, one part ; gum arable, one 
 part; distilled water, ten parts. The 
 letters traced upon zinc with this solu- 
 tion turn black immediately. The 
 black characters resist the action of 
 weak acids, of rain, or of the elements 
 in general, and the liquid is thus 
 adapted for marking signs, labels, or 
 tags which are liable to exposure. To 
 bring out the letters in relief, immerse 
 the zinc tag in a weak acid for a few 
 moments. The writing is not attacked, 
 while the metal is dissolved away. 
 
 Cure for Cold in the Head. — In- 
 hale hartshorn through the nostrils 
 six or eight times a minute until re- 
 lief is obtained. Then after an hour 
 or so repeat again. This remedy is 
 used in France with good results. 
 
 Domestic Hints. — Why is the flesh 
 of sheep that are fed near the sea more 
 nutritious than that of others f — Because 
 the saline particles (sea salt) which 
 they find with their green food gives 
 purity to their blood and flesh. 
 
 Why does the marbled appearance of 
 /at in meat indicate that it is young and 
 
 tender ? — Because in young animals 
 fat is dispersed through the muscles, 
 but in old animals it is laid in masses 
 on the outside of the flesh. 
 
 Why is some flesh white and other 
 flesh red f — White flesh contains a 
 larger proportion of albumen (similar 
 to the white of egg) than that which 
 is red. The amount of blood retained 
 in the flesh also influences its color. 
 
 Why are ravj oysters more wholesome 
 than those that are cooked f — When 
 cooked they are partly deprived of 
 salt water, which promotes their diges- 
 tion ; their albumen becomes hard 
 (like hard-boiled eggs). 
 
 Why have some oysters a green tinge f 
 — This has been erroneously attributed 
 to the effects of copper ; but it arises 
 from the oyster feeding upon small 
 green sea- weeds, which grow where 
 such oysters are found. 
 
 Why is cabbage rendered more whole- 
 some by being boiled in two waters f — 
 Because cabbages contain an oil, which 
 is apt to produce bad effects, and 
 prevents some persons from eating 
 " green" vegetables. When boiled in 
 two waters, the first boiling carries off 
 the greater part of this oil. 
 
 Why should horseradish be scraped 
 for the table only just before it is re- 
 quired ? — Because the peculiar oil of 
 horseradish is very volatile ; it quickly 
 evaporates, and leaves the vegetable 
 substance dry and insipid. 
 
 Why is mint eaten with pea soup ? — 
 The properties of mint are stomachic 
 and antispasmodic. It is therefore 
 useful to prevent the flatulencies that 
 might arise, especially from soups made 
 of green or dried peas. 
 
 Why is apple sauce eaten with pork 
 and goose f — Because it is slightly 
 laxative, and therefore tends to coun- 
 teract the effects of rich and stimu- 
 lating meats. The acid of the apples 
 also neutralizes the oily nature of the 
 fat, and prevents biliousness. 
 
 Why does milk turn sour during 
 thunder - storms ^ — Because, in an 
 electric condition of the atmosphere, 
 ozone is generated. Ozone is oxygen 
 in a state of great intensity ; and oxy- 
 
372 
 
 YOU ask! — I'll tell! 
 
 gen is a general acidifier of many 
 organic substances. Boiling milk pre- 
 vents its becoming sour, because it 
 expels the oxygen. 
 
 Why does Bie churning of cream or 
 milk produce butter f — Because the 
 action of stirring, together with a 
 moderate degree of warmth, causes the 
 cells in which the butter is confined to 
 burst ; the disengaged fat collects in 
 flakes, and ultimately coheres in large 
 masses. 
 
 What is the blue mould which appears 
 tometimes upon cheese ? — It is a species 
 of fungus, or minute vegetable, which 
 may be distinctly seen when examined 
 by a magnifying glass. 
 
 Why are some of the limbs of birds 
 more tender than others? — The tender- 
 ness or toughness of flesh is deter- 
 mined by the amount of exercise the 
 muscles have undergone. Hence the 
 wing of a bird that chiefly walks, and 
 the leg of a bird that chiefly flies, are 
 the most tender. 
 
 Why does tea frequently cure head- 
 ache f — Because, by its stimulant ac- 
 tion on the general circulation, in 
 which the brain participates, the 
 nervous congestions are overcome. 
 
 Why are clothes of smooth and shining 
 surfaces best adapted for hot weather ? — 
 Because they reflect or turn back 
 the rays of the sun, which are thus 
 prevented from penetrating them. 
 
 Why is loose clothing warmer than 
 tight articles of dress ? — Because the 
 loose dress encloses a stratum of warm 
 air, which the tight dress shuts out ; 
 for the same reason, woollen articles, 
 though not warmer in themselves, 
 appear so, by keeping warm air near 
 to the body. 
 
 Why should the water poured upon tea 
 be at the boiling point f — Because it 
 requires the temperature of boiling 
 water to extract the peculiar oil of 
 tea. 
 
 Why does the first infvMon of tea 
 possess more aroma than the second ? — 
 Because the first infusion, if the water 
 used is at the boiling temperature, 
 takes up the essential oil of the tea, 
 while the second water receives only 
 
 the bitter extract supplied by the 
 tannic acid of tea. 
 
 Why does a head-dress of sky-blut 
 become a fair person ? — Because light 
 blue is the complementary color of 
 pale orange, which is the foundation 
 of the blonde complexion and hair. 
 
 Why are yellow, orange, or red colors 
 suitable to a person of dark hair and 
 complexion f — Because those colors, bv 
 contrast with the dark skin and hair, 
 show to the greater advantage them- 
 selves, while they enrich the hue of 
 black. 
 
 Why is a delicate green favorable to 
 pale blonde complexions ? — Because it 
 imparts a rosiness to such complexion* 
 — red, its complementary color, being 
 reflected upon green. 
 
 Why is light green unfavorable to 
 ruddy complexions f — Because it in- 
 creases the redness, and has the effect 
 of producing an overheated appeftr- 
 ance. 
 
 Why is violet an unfavorable color for 
 every kind of complexion? — Because 
 reflecting yellow, they augment that 
 tint when it is present in the skin or 
 hair, change blue into green, and give 
 to an olive complexion a jaundiced 
 look. 
 
 Why is blue suitable to brunettes? — 
 Because it reflects orange, and adds to 
 the darkness of the complexion. 
 
 Why do blue veils preserve the com- 
 plexion ? — Because they diminish the 
 effect of the scorching rays of light, 
 just as the blue glass over photo- 
 graphic studios diminishes the effect 
 of certain rays that would injure the 
 delicate processes of photography. 
 
 A New Cure for Fever and Ague. 
 — Just as the chill is coming on, start 
 at the top of a long flight of stairs and 
 crawl down on your hands and feet, 
 head foremost. You never did harder 
 work in your life, and when you arrive 
 at the bottom, instead of shaking, you 
 will find yourself puffing, red in the 
 face, and perspiring freely, from the 
 strongest exertions made in the effort 
 to support yourself. It will effect a cure, 
 beyond a doubt; but whether from this 
 cause or from that, we will never teJi 
 
STAINIXG. 
 
 373 
 
 Horn must be treated in the same 
 manner as bone and ivory for the vari- 
 ous colors given under that heading. 
 
 Imitation of Tortoise-shell. — 
 First steam and then press the horn 
 into proper shapes, and afterward lay 
 the following mixture on with a small 
 brush, in imitation of the mottle of 
 tortoise-shell : — Take equal parts of 
 quicklime and litharge, and mix with 
 strong soap-lees ; let this remain until 
 it is thoroughly dry, brush off", and 
 repeat two or three times, if necessary. 
 Such parts as are required to be of a 
 reddish-brown should be covered with 
 a mixture of whiting and the stain. 
 
 Iron. — Black, for ships' guns, shoU, 
 etc. — To one gallon of vinegar add a 
 quarter of a pound of iron rust, let it 
 stand for a week ; then add a pound of 
 dry lampblack, and three-quarters of a 
 pound of copperas : stir it up for a 
 couple of days. Lay five or six coats 
 on the gun, etc., with a sponge, allow- 
 ing it to dry well between each. Polish 
 with linseed oil and soft woollen rag, 
 and it will look like ebony. 
 
 Paper and Parchment. Blue.—l. 
 Stain it green with the verdigris stain, 
 and brush over with a solution of pearl- 
 ash — two ounces to the pint — till it 
 becomes blue. 2. Use the blue stain 
 for wood. 
 
 Paper and Parchment. Green 
 and Red. — The same as for wood. 
 
 Paper and Parchment. Orange. 
 
 — Brush over with a tincture of tur- 
 meric, formed by infusing an ounce of 
 the root in a pint of spirit of wine ; let 
 this dry, and give another coat of pearl- 
 ash solution, made by dissolving two 
 ounces of the salt in a quart of water. 
 
 Paper and Parchment. Purple. 
 
 — 1. Brush over with the expressed 
 juice of ripe privet berries. 2. The 
 same as for wood. 
 
 Paper and Parchment. Yellow. 
 
 — 1. Brush over with tincture of tur- 
 meric. 2. Add anatto or dragon's-blood 
 to the tincture of turmeric, and brush 
 over as usual. 
 
 WOOD. — ^^ac^. — 1. Drop a little 
 sulphuric acid into a small quantity of 
 water, brush over the wood and hold 
 
 to the fire; it will be a fine black, and 
 receive a good polish. 2. Take half a 
 gallon of vinegar, an ounce of bruised 
 nut galls, of logwood chips and cop- 
 peras each half a pound — boil well ; 
 add half an ounce of the tincture of 
 sesquichloride of iron, formerly called 
 the muriiited tincture, and brush on 
 hot. 3. Use the stain given for ships' 
 guns. 4. Take half a gallon of vin- 
 egar, half a pound of dry lampblack, 
 and three pounds of iron rust, sifted. 
 Mix, and let stand for a week. Lay 
 three coats of this on hot, and then 
 rub with linseed oil, and you will have 
 a fine deep black. 5. Add to the 
 above stain an ounce of nut galls, 
 half a pound of logwood chips, and a 
 quarter of a pound of copperas ; lay 
 on three coats, oil well, and you will 
 have a black stain that will stand 
 any kind of weather, and one that is 
 well suited for ships' combings, etc. 
 6. Take a pound ci logwood chips, a 
 quarter of a pound of Brazil wood, 
 and boil for an hour and a half in a 
 gallon of water. Brush the wood sev- 
 eral times with this decoction while 
 hot. Make a decoction of nut galls by 
 simmering gently, for three or four 
 days, a quarter of a pound of the galls 
 in two quarts of water ; give the wood 
 three coats of this, and, while wet, lay 
 on a solution of sulphate of iron (two 
 ounces to a quart), and when dry, oil 
 or varnish. 7. Give three coats with 
 a solution of copper filings in aqua- 
 fortis, and repeatedly brush over with 
 the logwood decoction, until the green- 
 ness of the copper is destroyed. 8. 
 Boil half a pound of logwood chips 
 in two quarts of water, add an ounce 
 of pearlash, and apply hot with a 
 brush. Then take two quarts of the 
 logwood decoction, and half an ounce 
 of verdigris, and the same of cop- 
 peras ; strain, and throw in half a 
 pound of iron rust. Brush the work 
 well with this, and oil. 
 
 Wood. Blue. — 1. Dissolve cop- 
 per filings in aquafortis, brush the 
 wood with it, and then go over the 
 work with a hot solution of pearlash 
 (two ounces to a pint of water), till it 
 
374 
 
 YOU ask! — I'll tell! 
 
 assumes a perfectly blue color. 2. Boil 
 a pound of indigo, two pounds of 
 woad, and three ounces of alum, in a 
 gallon of water ; brush well over until 
 thoroughly stained. 
 
 Imitation of Botany Bay Wood. 
 — Boil half a pound of French berries 
 (the unripe berries of the rhamnus in- 
 fectorlus) in two quarts of water till 
 of a deep yellow, and while boiling 
 hot give two or three coats to the work. 
 If a deeper color is desired, give a coat 
 of logwood decoction over the yellow. 
 When nearly dry, form the grain with 
 black stain, used hot; and when dry, 
 dust and varnish. 
 
 Wood. Green. — Dissolve verdi- 
 gris in vinegar, and brush over with 
 the hot solution until of a proper color 
 
 Wood. Mahogamj Color. — Dark. 
 
 1. Boil half a pound of madder and 
 two ounces of logwood chips in a gallon 
 of water, and brush well over while hot" 
 when dry, go over the whole with pearl- 
 ash solution, two drams to the quart. 
 
 2. Put two ounces of dragon's-blood, 
 bruised, into a quart of oil of turpen- 
 tine ; let the bottle stand in a warm 
 place, shake frequently, and, when dis- 
 solved, steep the work in the mixture. 
 
 Wood. Light Red Broivn. — 1. Boil 
 Lalf a pound of madder and a quarter 
 of a pound of fustic in a gallon of 
 water ; brush over the work when boil- 
 ing hot, until properly stained. 2. The 
 surface of the work being quite smooth, 
 brush over with a weak solution of 
 aquafortis, half an ounce to the pint, 
 and then finish with the following: — 
 Put four ounces and a half of dragon's- 
 blood and an ounce of soda, both well 
 bruised, to tliree pints of spirits of 
 wine ; let it stand in a warm place, 
 shake frequently, strain, and lay on with 
 a soft brush, repeating until of a proper 
 color ; polish with linseed oil or varnish. 
 
 Wood. Purple. — Brush the work 
 several times with the logwood decoc- 
 tion used for No. 6 black, and when dry 
 give a coat of pcarlash solution — one 
 Oram to a quart — taking care to lay 
 it on evenly. 
 
 Wood. Red. — ] Boil a pound of 
 
 Brazil wood and an ounce of pearlash 
 in a gallon of water, and while hot 
 brush over the work until of a proper 
 color. Dissolve two ounces of alum 
 in a quart of water, and brush the 
 solution over the work before it dries. 
 2. Take a gallon of the above stain, 
 add two more ounces of pearlash ; use 
 hot, and brush often with the alum so- 
 lution. 3. Use a cold infusion of 
 archil, and brush over with the pearl- 
 ash solution. 
 
 Imitation of Rosewood. — 1. Boil 
 half a pound of logwood in three 
 pints of water till it is of a very dark 
 red, add half an ounce of salt of tar- 
 tar; stain the work with the liquor 
 while boiling hot, giving three coats ; 
 then, with a painter's graining brush, 
 form streaks with black-stain ; let dry, 
 and varnish. 2. Brush over with the 
 logwood decoction black, three or four 
 times ; put half a pound of iron fil- 
 ings into two quarts of vinegar : then 
 with a graining brush, or cane bruised 
 at the end, apply the iron filing solu- 
 tion in the form required, and polish 
 with beeswax and turpentine when 
 dry, or varnish. 
 
 Wood. Yellow. — 1. Brush over 
 with the tincture of turmeric. 2. Warm 
 the work and brush over with weak 
 aquafortis, then hold to the fire. Var- 
 nish or oil as usual. 
 
 To Ascertain the Age of Cows.— 
 A safe rule is affordea by the teeth. 
 At birth, the two centre teeth (front) 
 protrude through the gum ; at the end 
 of the second week the second pair 
 appear ; at the end of the third week 
 the third pair, and at the end of the 
 fourth week, the fourth and last pair. 
 The wearing of these teeth now con- 
 stitutes the only guide for the next 
 three months, at the expiration of 
 which time all these (which are called 
 the " milk teeth ") begin to diminish 
 in size and shrink away from each 
 other, which process continues until 
 the animal is two years old, when the 
 new teeth begin to push out slender 
 remnants of the old and shrunken 
 ones. At the end of second year, the 
 first two permanent teeth appear in 
 
MARKING LINEN. 
 
 375 
 
 front ; at three years, the second pair 
 are well up ; at four, the third pair ; 
 and at five years, the fourth and last 
 pair have appeared, and the central 
 pair are beginning to be worn down ; 
 at six years, the last pair are full- 
 size ; at seven years, the dark line with 
 bony boundary appears in all the 
 teeth, and a broad circular mark ap- 
 pears within the central pair; at eight 
 years, this mark appears in all the 
 teeth ; at nine years, a process of 
 shrinkage and absorption, similar to 
 that which reduced the front teeth, 
 begins to take place ic the central 
 pair ; at ten, it begins with the second 
 pair; at eleven, with the third pair; 
 at twelve, with the fourth pair. The 
 age of the animal, after this period is 
 attained, is determined by the degree 
 of shrinkage and wearing away of all 
 the teeth in the order of their appear- 
 ance, until the fifteenth vear, when 
 Bcarcely any teeth remain. 
 
 How to Prepare Sea -Water 
 There cannot be a question that by far 
 the simplest plan would consist in the 
 evaporation of the sea-water itself in 
 large quantities, preserving the result- 
 ing salt in closely-stopped vessels, to 
 prevent the absorption of moisture, 
 and vending it in this form to the con- 
 sumer ; the proportion of this dry, 
 saline matter being fifty-six ounces to 
 ten gallons of water less three pints. 
 This plan was suggested by Dr. E. 
 
 Schweitzer, for the extemporaneous 
 formation of sea-water for medicinal 
 baths. The proportion ordered to be 
 used is six ounces to the gallon of 
 water, and stirred well until dis- 
 solved. 
 
 Indelible Ink to Mark Linen 
 WITH A Pen. — Twenty two parts car- 
 bonate of soda are dissolved in eighty- 
 five of distilled water, and twenty parts 
 of pulverized gum arable are difi'used 
 through the menstruum. Eleven parts 
 »f nitrate of silver are then liquefied in 
 twenty parts of ammonia. The mixed 
 fluids are next warmed in a flask, by 
 which they become grayish-black, and 
 partly coagulated ; subsequently brown 
 and clear ; then, when ebullition com- 
 mences, very dark, and of such a con- 
 sistence that it will flow readily from 
 the pen. 
 
 Indelible Ink for Marking 
 Linen with Stamps or Stencil 
 Plates. — Five parts nitrate of silver, 
 twelve parts distilled water, five parts 
 powdered gum arable, seven parts car- 
 bonate of soda, and ten parts ammonia. 
 Mix the carbonate of soda and the gum 
 arable in the distilled water, then in 
 a separate vessel, dissolve the nitrate 
 of silver in the ammonia, then mix the 
 two liquids and heat them in a flask, 
 until it acquires a very dark tint. 
 Both of these inks become blacker by 
 washing. 
 
EVERY ONE HIS OWN LAWYER. 
 
 Requisites of a Contract — Notes, Drafts and Checks — Landlord and 
 Tenant — How to Draw a Will — Partnership Agreements. 
 
 " I wioli every muu kuew enough law to keep out 
 of" it." — Lord Bacim. 
 
 An Agreement is a contract be- 
 tween persons to do or refrain from 
 doing certain things. 
 
 A Contract, to be binding, must be 
 mutually understood. If made under 
 compulsion, or procured by fraiid, It 
 may be voided. 
 
 A Contract may be orally, or iu 
 writing. If formally agreed to, either 
 orally or in writing, it is special. If 
 inferred from the acts of the parties, it 
 is an implied contract. 
 
 A Bond is an instrument in writing 
 under seal. The party giving the bond 
 acknowledges his indebtedness to a 
 certain amount, with a provision that 
 if the party who gives the bond does 
 some particular act (for which the 
 bond was given as security) then the 
 obligation is void, otherwise it shall 
 remain in full force. 
 
 Idiots, Lunatics, common drunk- 
 ards, minors, and those incapacitated 
 by age or infirmity, are not competent 
 to make contracts. 
 
 The Subjects of contracts must be 
 legal acts or transactions ; but illegality 
 will not be presumed, it must be 
 shown. 
 
 Contracts to do illegal acts are 
 void. The law will not compel any 
 person to break it, or enforce immo- 
 rality. 
 
 There must be a valuable consider- 
 ation in contract to make it valid — it 
 may be relationship or affection. The 
 consideration may not be adequate, but 
 it must have some real value, and must 
 376 
 
 be stated. 
 
 A Written contract must contain 
 the whole of the agreement ; oral testi- 
 mony will not be admitted to vary it. 
 
 Good faith is essential to a valid 
 contract ; fraud will make it void. 
 
 Parties to a contract are supposed 
 to know the law ; their ignorance iu 
 relation to a question of law will not 
 invalidate a contract ; but ignorance of 
 th^/act excuses an illiterate man who 
 signs a deed which is read to him 
 falsely, and will invalidate it. 
 
 Legal Principles. — Agreements 
 are above the law. 
 
 A person finding property, on which 
 a definite reward has been offered, has 
 a lien upon the property found for 
 payment of the reward. 
 
 The Law compels no one to do 
 impossibilities. 
 
 Possession is a strong point in law. 
 
 If a person in making a sale shows 
 a specimen of the goods, it does not 
 become a sale by sample, unless so 
 agreed. 
 
 Every Act between parties is to be 
 taken most strongly against the maker. 
 
 Contracts made on Sunday are void. 
 
 It is fraud to conceal fraud. 
 
 iGNORANCEof the law excusesno man. 
 
 He who is First in point of time 
 6as the best title. 
 
 An Assignment is a transfer in 
 writing of tne title or interests of one 
 party to another, and is only valid 
 when made in good faith. 
 
 An assignment made with intent to 
 hinder, delay, or defraud creditors, is 
 void. If made for the benefit of cred. 
 itors, it must be an absolute surrender 
 
LEGAL AND BUSINESS INFORMATION. 
 
 377 
 
 of all tlie debtor's effects. If any 
 effects are secretly held back, it is 
 fraud aud punishable. 
 
 An assignment, like any other con- 
 veyance of land and other property, 
 must be acknowledged and recorded. 
 
 No particular form is required. Any 
 language showing an intention to 
 transfer an interest is sufficient. 
 
 Know all men by these presents, That 
 I, A. B., of Boston, in consideration 
 of one hundred dollars, to me in hand, 
 paid by C. D., have sold and assigned 
 to C. D. and his assigns, all my 
 right, title, and interest in the within 
 written instrument, and to the pro- 
 ceeds thereof; and I do hereby au- 
 thorize him, in my name or otherwise, 
 but to his own use and at his own 
 cost, to enforce the same according to 
 its intents. 
 
 Witness my hand and seal, this 
 seventh day of August, 187 
 
 A. B. [seal.] 
 Executed and delivered | 
 
 in the presence of ) 
 
 Arbitrations and Awards. — An 
 agreement by parties to refer mat- 
 ters in dispute between them to other 
 parties for a decision, is called a sub- 
 mission. 
 
 The persons to whom the point in 
 dispute are referred, are called arbi- 
 trators. An award is the decision 
 rendered by the arbitrators. 
 
 The submission may be withdrawn 
 by either party from the arbitrators, 
 any time before the award is made, 
 the party so withdrawing paying the 
 whole costs. But if the award is made 
 in writing, it can be enforced. 
 
 While an award must not embrace 
 any extraneous matter, it must em- 
 brace everything submitted ; must not 
 be uncertain in its character, but spe- 
 cific in its terms, and clear and dis- 
 tinct in language. 
 
 In ordinary cases of arbitration, it 
 is usual for each party to name a per- 
 son as his arbitrator, and for these 
 arbitrators so appointed, before consid- 
 ering the matter submitted to them, to 
 appoint a referee; this referee must 
 be satisfactory to both arbitrators, and 
 
 he must consent to act in the matter; 
 If the two arbitrators come to a deci- 
 sion, the referee is not called upon to 
 act ; but if they cannot come to a de- 
 cision, the points in dispute between 
 them are submitted to the referee, 
 whose decision is final. 
 
 AFFIDAVITS. — An affidavit is a 
 statement in writing, subscribed to by 
 the party making it, and sworn to 
 before a notary public, or other quali- 
 fied officer. 
 
 RECEIPTS. — A receipt is a writ- 
 ten acknowledgment of payment, but 
 it is not absolute iu its character. If 
 error or fraud can be proven, the re- 
 ceipt will not stand. 
 
 A receipt given for money wherein 
 the person signing it is to use the 
 money for a certain purpose, is an 
 agreement, and will bind tne giver of 
 the receipt to use the money as de- 
 scribed in such receipt. 
 
 A receipt given in full of all de- 
 mands, is only good for its face. If a 
 larger amount is legally owing, it may 
 be collected on proof But it may be 
 rendered good for the full amount by 
 referring to it as a compromise, and 
 stating that it is given as a settlement 
 for the greater amount. Where it is 
 intended to be a legal release of all de- 
 mands, it is better to take a receipt in 
 the form of a release, stating a consid- 
 eration. 
 
 AcA Philadelphia, March 10th, 187 
 
 Received of A. B., fifty dollars on 
 account. C. D. 
 
 AjQQ New York, February 8th, 187 
 
 Received of A. B. one hundred dol- 
 lars, in full of all demands for labor to 
 date. C. D. 
 
 I, A. B., of Chicago, in consideration 
 of one hundred dollars to me paid by 
 C. D., the receipt of which is hereby 
 acknowledged, do hereby release the 
 said C. D. from all demands of any 
 kind or nature which I may have 
 against him. As witness my hand and 
 seal, this tenth day of June, 187 . 
 
 A. 6. [seal.] 
 
378 
 
 YOU ask! — I'll tell! 
 
 A Bill of Exchange is an instru- 
 ment in writing drawn by one person 
 upon another, requesting him to pay a 
 sum of money to a third person, or to 
 himself, or to his order, absolutely and 
 at all events. 
 
 When no time for payment is stated, 
 they are payable on presentation. 
 
 When no place is named for pay- 
 ment, they should be presented at the 
 place of business, or at the residence, 
 of the acceptor. 
 
 1h'200 Philadelphia, May 2d, 187 
 
 Thirty days after date pay to the 
 order of John Jones, two hundred dol- 
 lars, for account of merchandise, Feb- 
 ruary 2d, 187 
 
 Value received, and charge the same 
 to account of John Jones. 
 
 To Henry Harris, ) 
 
 Albany, N. Y. J 
 
 A,Qp Boston, March 4th, 187 
 
 At sight, pay to the order of George 
 Davis, one hundred and six dollars, for 
 balance of account to date. 
 
 Value received, and charge the same 
 to account of 
 
 Charles Paschal. 
 To Henry Ashmead, ) 
 New York. j 
 
 A Promissory Note is much the 
 same as a bill of exchange, being a 
 ■written promise by one person to pay 
 to another person a certain sum of 
 money, absolutely and at all events. 
 If made payable to order, it is nego- 
 tiable. 
 ,^,^^/^ February 24th, 187 
 
 Four months after date, I promise to 
 pay to the order of A. B., two hundred 
 dollars, value received. C. D. 
 
 $300. July 1st, 187 
 
 Ten days after date, I promise to pay 
 to A. B., three hundred dollars, value re- 
 ceived. C. D. 
 
 A Judgment Note is a note with 
 power of attorney attached, authorizing 
 the holder to enter up judgment if it 
 is not paid when due. 
 
 $700. Boston, June 12tb, IS7 
 
 Four months after date, I promise 
 to pay to Charles Coles, or order, seven 
 hundred dollars, for value received, 
 with interest. 
 
 And, in default of payment, I hereby 
 appoint A. B., or any attorney-at-law, 
 to appear in any court of record, at any 
 time, to waive the service of process, 
 and confess a judgment in favor of said 
 Charles Coles, or his assigns. 
 
 Witness my hand and seal, this 
 twelfth day of June, 187 
 
 Philip Jones, [seal.] 
 Attest, George Austen. 
 
 A Letter of Credit is a letter writ- 
 ten by one person to another, request- 
 ing him to advance money, or sell 
 goods to the bearer or person named, 
 and undertaking that the debt which 
 may be thus contracted shall be paid. 
 
 Philadelphia, August 3d, 187 
 Messrs. J. B. & Co., Fulton St., New York. 
 
 Gentlemen: Mr. Edwin James is 
 coming to New York to buy goods for 
 his business. Will you please deliver 
 to him goods to any amount not over 
 two thousand dollars, and I will hold 
 myself accountable to you for the 
 amount, if Mr. James does not pay 
 you. 
 
 Please inform me of the amount 
 you give him credit for, and, if he de- 
 fault in payment, advise me imme- 
 diately. 
 
 I am, gentlemen, your obedient ser 
 vant, Franklin J. Williams. 
 
 A Promise to pay something, not 
 money, is not a promissory note, but 
 an order. 
 
 When given for a certain amount 
 of money, payable in merchandise, 
 and the payment is not made within 
 the time mentioned, the amount can 
 be collected in money. It can be as- 
 signed to other parties by indorsement. 
 $300. Chicago, July 20th, 187 
 
 Thirty days after date, I promise to 
 pay Henry Miller, or order, three 
 hundred dollars, in good merchant- 
 able hay, at market price. 
 
 John D. Hall. 
 
LEGAL AND BUSINESS INFORMATION. 
 
 379 
 
 A Due Bill is simply a written 
 acknowledgment by one person that a 
 certain sum is due to the person 
 named. 
 
 Boston, 9th June, 187 . 
 
 Due John Hall on demand, seventy 
 dollars, value received. 
 
 Frank Sure. 
 
 An Order is a written request from 
 one person to another, 
 
 Boston, 9th June, 187 . 
 To Henry Jones & Co. 
 
 Please pay to John Hall, or order, 
 one hundred and fifty dollars, and 
 charge the same to my account. 
 
 Frank Sure. 
 
 A Check presented at a bank where 
 payable, for certification, and marked 
 good by the proper officers of the 
 bank, will bind the bank to pay it. 
 
 A person is not compelled to accept 
 or pay the draft of another, although 
 he may owe him as much, or a larger 
 amount of money, unless he received 
 such money for the purpose of protect- 
 ing such draft, except he be a banker ; 
 in this case, if he holds enough funds 
 of the drawer, he must pay it. 
 
 An Agent is one authorized by 
 others to act for them in transactions 
 with other parties, and may be either 
 special or general. Special is when 
 the agent is authorized to act in cer- 
 tain cases, or capacity named. 
 
 The appointment may be in writing 
 or orally, or implied from the action 
 of the principal, without showing any 
 express authority. 
 
 A Factor can sell goods, deliver 
 them, and take payment therefor. 
 
 A Broker differs from a factor in 
 that he only arranges the business for 
 two principals, but his bought and 
 sold notes bind both parties to a con- 
 tract. He may receive the purchase 
 money only when authorized to do so. 
 
 In contract for sale, the title does not 
 ' pass to the buyer on delivery, if the 
 condition be made that the title shall 
 not pass until the goods are paid for, al- 
 though they may be delivered at and re- 
 main in the store of the purchaser. 
 
 When goods are sold, and only 
 require delivery to complete the con- 
 
 tract, if the person buying .nem refuse 
 to receive them, the seller may retain 
 them, and, first giving notice to th(» 
 buyer, may sell them, and, if loss from 
 it, he can recover from the refusor. 
 
 Landlord and Tenant. — The per 
 son from whom houses or lands are 
 holden, or rented, is the Landlord. 
 
 The person who holds, or rents, a 
 house or land, is the Tenant. 
 
 A lease is a contract, by which a 
 landlord empowers a person to take 
 possession of a certain house or land 
 in consideration of a certain rent. 
 
 A lease for a longer period than a 
 year must be in writing. 
 
 Precaution. — In taking a lease, 
 the tenant should carefully examine 
 the covenants, or if he take an under- 
 lease, he should ascertain the cove- 
 nants of the original lease, otherwise, 
 when too late, he may find himself so 
 restricted in his occupation that the 
 premises may be wholly useless for 
 his purpose, or he may be involved in 
 perpetual difficulties and annoyances ; 
 for instance, he may find himself re- 
 stricted from making alterations con- 
 venient or necessary for his trade ; he 
 may find himself compelled to rebuild, 
 or pay rent in case of fire ; he may 
 find himself subject to forfeiture of 
 his lease, or other penalty, if he should 
 underlet or assign his interest, carry 
 on some particular trade, etc. 
 
 Covenants. — The covenants on the 
 landlord's part are usually the grant- 
 ing of legal enjoyment of the premises 
 to the lessee ; the saving him harmless 
 from all other claimants to title ; and 
 also for future assurance. 
 
 A tenant is not liable for taxes unless 
 it is so stated in the lease. 
 
 Assignments. — Unless there be a 
 covenant against assignment, a lease 
 may be assigned, that is, the whole in- 
 terest of the lessee may be conveyed to 
 another, or it may be underlet; if, 
 therefore, it is intended that it should 
 not, it is proper to insert a covenant to 
 restrain the lessee from assigning or 
 underletting. Tenants for terras of 
 years may assign or underlet, but ten. 
 ants at will cannot. 
 
380 
 
 YOU ask! — i*LL tell! 
 
 Repairs. — A tenant who covenants 
 to keep a house in repair is not an- 
 ewerable for its natural decay, but is 
 bound to keep it wind and water tight, 
 80 that it does not decay for want of 
 cover. 
 
 Neolect of Repairs by Land- 
 lord. — If a landlord covenant to re- 
 pair, and neglect to do so, the tenant 
 may do it, and withhold so much of 
 the rent. But it is advisable that notice 
 thereof should be given by the tenant 
 to the landlord, in the presence of a wit- 
 ness, prior to commencing the repairs. 
 
 Right of Landlord to Enter 
 Premises. — A landlord msvy enter 
 upon the premises (having given pre- 
 vious notice, although not expressed 
 in the lease), for the purpose of view- 
 ing the state of the property. 
 
 Termination of Leases. — A ten- 
 ant must deliver up possession at the 
 expiration of the term (the lease being 
 sufficient notice), or he will continue 
 liable to the rent as tenant by suffer- 
 ance without any new contract ; but if 
 the landlord recognizes such tenancy 
 by accepting a payment of rent after 
 the lease has expired, such acceptance 
 will constitute a tenancy ; but previous 
 to accepting rent, the landlord may 
 bring his ejectment without notice; 
 for, the lease having expired, the ten- 
 ant is a trespasser. A lease covenanted 
 to be void if the rent be not paid upon 
 the day appointed, is good, unless the 
 landlord make an entry. 
 
 Notices. — All notices, of whatever 
 description, relating to tenancies, 
 should be in writing, and the person 
 serving the said notice should write on 
 the back thereof a memorandum of 
 the date on which it was served, and 
 should keep a copy of the said notice, 
 with a similar memorandum attached. 
 
 Receipt for Rent. — When an 
 agent has been duly authorized, a re- 
 ceipt from him for any subsequent 
 rent is a legal acquittance to the ten- 
 ant, notwithstanding the landlord may 
 have revoked the authority under 
 which the agent acted, unless the land- 
 lord should nave given the tenant no- 
 tice thereof. 
 
 Care of Receipts for Rent. — 
 Be careful of your last quarter's re- 
 ceipt for rent, for the production of 
 that document bars all prior claim. 
 Even when arrears have been due on 
 former quarters, the receipt, if given 
 for the last quarter, precludes the land 
 lord from recovery thereof. 
 
 Notice to Quit. — When either 
 the landlord or tenant intends to ter- 
 minate a tenancy, the way to proceed 
 is by a notice to quit, which is drawn 
 up in the two following ways : 
 
 Form of a Notice to Quit from Ten- 
 ant to Landlord. — Sir, — I hereby give 
 
 you notice, that on or before the 
 
 day of next, I shall quit and de- 
 liver up possession of the house and 
 premises I now hold of you, situate at 
 
 , in the town of , in the county 
 
 of . 
 
 Dated the day of , 187 . 
 
 Witness, G. C. L. O. 
 
 To Mr. R. A. 
 
 Notice from Landlord to Tenant. — 
 Sir, — I hereby give you notice to quit 
 the house and appurtenances, situate 
 
 No. , which you now hold of me, 
 
 on or before next. 
 
 Dated , 187 . 
 
 (Signed) R. A. (landlord). 
 
 To Mr. L. O. 
 
 A Deed or Conveyance, is a con- 
 tract in writing between parties who 
 are legally competent to make them. 
 
 Deeds should be recorded in the 
 office of the County Clerk, (or it will 
 not stand against a subsequent pur- 
 chaser in good faith, but it would stand 
 as between the parties thereto.) Before 
 a deed can be recorded, it must be 
 signed by the parties thereto, and wit- 
 nesses ; if there are no witnesses, the 
 deed should be acknowledged before a 
 commissioner. 
 
 A Lien is a right or hold upon a 
 property, as security for payment of a 
 debt ; or having agreed to sell property, 
 he has a lien upon it until the pur- 
 chase money is paid. 
 
 A Mortgage is a contract selling 
 the property mortgaged to the buyer, 
 with the condition that the buyer shall 
 not take possession of the property if 
 
LEGAL AND BUSINESS INFORMATION. 
 
 381 
 
 the mortgager perform the conditions 
 of the contract, (the conditions of the 
 deed generally are that the mortgager 
 shall within a certain time pay a cer- 
 tain sum of money, and until that time 
 he shall pay interest). All the condi- 
 tions being performed, the contract be- 
 comes void. 
 
 He who gives a mortgage, is the 
 mortgager ; he who receives it is the 
 mortgagee. 
 
 A Conveyance is an absolute deed of 
 transfer of land. 
 
 A Trust Deed, is a conveyance for a 
 special purpose, generally for the in- 
 terest of a third party. 
 
 A Quit Claim, is a conveyance of the 
 interest the party had at the time it 
 was made. 
 
 Contracts for Labor for less than a 
 year, need not be in writing. If for 
 more than a year, they should be, and 
 although it is implied that payment 
 will be made, it is best to state the 
 amount, and how and when it shall be 
 paid, or the amount may be withheld 
 until the completion of term of services. 
 
 In the absence of an agreement, the 
 reasonable value of the services ren- 
 dered may be recovered, but it must be 
 shown that he was requested to perform 
 the services. 
 
 APPRENTICE is one, either male or 
 female, who is bound by agreement in 
 writing, to serve or work tor a certain 
 specified time, in the interest of the per- 
 son to whom he is bound. The em- 
 ployer engages to teach the apprentice, 
 either by himself or his woriimen, his 
 trade, calling, or profession. 
 
 The agreement made is called an in- 
 denture, and should state all the partic- 
 ulars, such as the nature of the business, 
 the duration of the apprenticeship ; 
 and if wages are paid, state them, etc. 
 
 If the master to whom an apprentice 
 is bound for a particular trade changes 
 that trade for another, the indenture 
 binding the apprentice becomes null and 
 void. 
 
 Apprentice's Indenture. — This 
 Indenture witnesseth that J. M., now 
 of the age of sixteen years, son of C. 
 M., of the town of , in the County 
 
 of , of his own free will and ac- 
 cord, and with the consent of his father 
 (or mother), places and binds himself 
 
 apprentice to A. B. of , master 
 
 carpenter, to learn the trade, or occu- 
 pation of a carpenter, and to serve the 
 said A. B. as an apprentice for the full 
 term of four years from the date of this 
 indenture. During which said term of 
 four years, the said J. M. shall, and 
 will well and faithfully serve, and de- 
 mean himself, and be just and true to 
 the said A. B., and everywhere will- 
 ingly obey all his lawful commands: 
 that he shall do no hurt or damage to 
 his said master, in his goods, estate, or 
 otherwise : that he shall not traffic, of 
 buy and sell with his own goods, or 
 the goods of others, during the said 
 term, without his master's leave : that 
 he shall not, at any time, by day or 
 night, depart, or absent himself from 
 the service of his said master, without 
 his leave ; but in all things, as a good 
 and faithful apprentice, shall, and will, 
 demean and behave himself, to his 
 said master, during the said term. 
 
 And the said A. B, doth covenant, 
 and agree, to teach and instruct the 
 said apprentice, in the said trade of a 
 carpenter, after the best way and man- 
 ner that he can, and to find, and allow, 
 unto his said apprentice, vieat, drink, 
 washing, lodging, and apparel, including 
 linen, and all other necessaries, in sick- 
 ness and in health, meet and convenient 
 for such an apprentice, during the term 
 aforesaid ; and at the expiration of the 
 said term, shall, and will, give to hi» 
 said apprentice an entire new suit of 
 clothes, of a cash value of Thirty-five 
 dollars, and a neiv set of carpenter's 
 tools, of a cash value of Forty dollars ; 
 and for the true performance of all, and 
 singular, the covenants and agreements 
 aforesaid, the parties hereto bind them- 
 selves, each unto the other, finally by 
 these presents. 
 
 Witness our hands and seals, this 
 day of in the year one thousand 
 eight hundred and 
 Signed, sealed, and 
 
 delivered in pres 
 
 ence of 
 
 ■1 
 
 A. B. 
 
 'seal. 
 
 J. M. 
 
 SEAL. 
 
 CM. 
 
 SEAL., 
 
382 
 
 YOU ask! — I'll tell! 
 
 Not*. — If it it not intendfd to board and clothe the 
 apprentice, then omit the, part in italici, and insert the 
 following : the sum of six dollars per week for the 
 first year, eight dollars per meek for the second 
 year, ten dollars per week for the third year, and 
 twelve dollars per week for the fourth year, in each 
 ^ase to ^e paid weekly. 
 
 PARTNERSHIP is an association 
 of two or more persons, to carry on a 
 business, and to share the profits and 
 losses. The contract may be oral, or 
 In writing. It is always best to have 
 it in writing, and state what the busi- 
 ness is, what each person is to do, 
 how the profits are to be paid, etc. 
 
 Partnerships may be general or spe- 
 cial. 
 
 General partnership may be carried 
 on under the name of one or more 
 of the partners ; and although an old- 
 established business may be carried on 
 under the name of the former partners, 
 A new business cannot be started in the 
 name of a person not interested in the 
 firm. 
 
 If no provision is made in the 
 agreement, one partner cannot place 
 another person as a partner in the firm 
 without the consent of the other. If 
 he should sell out his interest, the 
 buyer would only be entitled to the 
 amount which it would realize after the 
 debts were paid. 
 
 A partner has no right to use the name 
 of the firm in his individual business. 
 
 Special partners are those who fur- 
 nish money for capital, and are not 
 liable beyond the amount they agree 
 to invest in the business. To form a 
 special partnership, a certificate must 
 be signed and acknowledged before a 
 Notary Public (or other proper officer), 
 giving the name of the firm, the na- 
 ture of the business, the names and 
 residences of all the partners,the amount 
 of money contributed by the special 
 partners, and the date at which the 
 partnership is to begin and terminate. 
 
 A WILL is an instrument in writ- 
 ing, by wliich a person makes disposi- 
 tion of his property. The person 
 mahnng it should state fully and 
 plainly his intention, describe prop- 
 erty by its exact location, and persons 
 by their proper names in full. 
 
 The person making a will is called 
 the testator, who must write his own 
 name in full at the end of the will, 
 and must be attested by two witnesses, 
 who should write their residences after 
 their names. 
 
 If the testator is unable, from any 
 cause, to sign his name, he may request 
 some one to write it for him. The 
 person so signint the testator's name 
 must also write his own name, in the 
 presence of two other witnesses. 
 
 A Codicil is ati addition to a will, 
 either altering it or explaining, and 
 must be signed in th» same manner as 
 a will. 
 
 No Will is Vai id unless it is in 
 Writing, signed at the foot or end 
 thereof by the testator, or by some 
 other person in his presence, and by 
 his direction. And such signature 
 must be made or acknowledged by the 
 testator, in the presence of two or more 
 witnesses, all of whom must be pres- 
 ent at the same time ; .md such wit- 
 nesses must attest and subscribe the 
 will in the presence and with the 
 knowledge of the testator. 
 
 A Will or Codicil ONCii made 
 cannot be altered or revoked, unless 
 through a similar formal process to 
 that under which it was made, or by 
 some other writing declaring an in- 
 tention to revoke the same, and exe- 
 cuted in the manner in which an 
 original will is required to be executed, 
 or by the burning, tearing, or otherwise 
 destroying the same by the testator, or 
 by some person in his presence and by 
 his direction, with the intention of re- 
 voking the same. 
 
 No Will or Codicil, or any part 
 of either, that has once been revoked 
 by any or all of these acts, can be re- 
 vived again, unless it be executed ia 
 the manner that a fresh will or codicil 
 is required to be. 
 
 Alterations in Wills or Codi- 
 cils require the signature of the tes- 
 tator and of two witnesses to be made 
 upon the margin, or upon some other 
 part of the will, opposite or near to the 
 alteration. 
 
 Where Property is Consider*- 
 
LEGAL AND BUSINESS INFORMATION. 
 
 383 
 
 BliE, and of different kinds, — or even 
 where inconsiderable, if of different 
 kinds — and to be disposed of to married 
 or other persons, or for the benefit of 
 children, for charities, or trusts of any 
 description, it is absolutely necessary 
 and proper that a qualified legal ad- 
 viser should superintend the execution 
 of the will. 
 
 When a Person has Resolved 
 UPON Making a Will, he should 
 select from among his friends persons 
 of trust to become his executors, and 
 should obtain their consent to act. And 
 it is advisable that a duplicate copy of 
 the will should be entrusted to the ex- 
 ecutor or executors. Or he should 
 otherwise deposit a copy of his will, or 
 the original will, in the oflice provided 
 by the Probate Court for the safe cus- 
 tody of wills. 
 
 The following is a Simple Form 
 OF Will: — This is the last will and 
 
 testament of J B — , of Brooklyn, 
 
 New York : I hereby give, devise, and 
 bequeath to my wife, Mary B — , her 
 heirs, executors, and administrators, 
 for her and their own use and benefit, 
 absolutely and forever, all my estate 
 and effects, both real and personal, 
 whatsoever and wheresoever, and of 
 what nature and quality soever ; and I 
 hereby appoint her, the said Mary B — , 
 sole executrix of this my will. In wit- 
 ness whereof I have hereunto set my 
 hand this twentieth day of January, 
 one thousand eight hundred and sixty- 
 four. John B — . [seal.] 
 
 Signed by the said John B in the 
 
 presence of us, present at the same time, 
 who, in his presence, and in the pres- 
 ence of each other, attest and subscribe 
 our names as witnesses hereto. 
 John Smith, 
 
 Brooklyn, N. Y. 
 Joseph Wilson, 
 
 New Haven, Conn. 
 
 Other Forms of Wills give par- 
 ticular legacies to adults, or to infants, 
 with direction for application of in- 
 terest during minority ; to infants, to 
 be paid at twenty-one without interest ; 
 ioecific legacies of government stock ; 
 
 general legacies of ditto ; specific lega- 
 cies of leasehold property or household 
 property ; immediate or deferred an- 
 nuities ; to daughters or sons for life, 
 and after them their children ; legacies 
 with directions for the application of 
 the money; bequests to wife, with 
 conditions as to future marriage ; de- 
 fine the powers of trustees, provide for 
 and direct the payment of debts, etc. 
 All these more complicated forms of 
 wills require the superintendence of a 
 professional adviser. 
 
 It should be remembered that a 
 false economy in saving the amount 
 which an honest and competent lawyer 
 would charge for his services in draw- 
 ing up and executing a will, results 
 sometimes in the squandering of 
 thousands of dollars in litigations, after 
 the death of the testator. 
 
 A Power of Attorney is an au- 
 thority given by one person to another 
 to act in his behalf; such authority 
 may be special, or general. When 
 special, the particular matter or busi- 
 ness is mentioned ; when general, it is 
 to act for the person in all matters 
 or business that may arise. 
 
 The person to whom the power to 
 act is given, is called an attorney. 
 
 An attorney cannot delegate his 
 power without express permission from 
 his principal. A power of attorney 
 may be withdrawn by revocation at 
 any time, but its effect as to third per- 
 sons takes effect only from the time 
 they have notice of it. 
 
 Know all men by these pres- 
 ents, That I, A. B., of Boston, Mass., 
 have made, constituted, and by these 
 presents do make, constitute, and ap- 
 point C. D., of Worcester, Mass., my 
 true and lawful attorney, for me and 
 in my name, place and stead, to 
 [here insert the particulars], giving 
 and granting unto my said attorney 
 full power and authority to do and 
 perform all and every act and thing 
 whatsoever requisite and necessary to 
 be done in and about the premises, as 
 fully, to all intents and purposes, as T 
 might or could do if personally present, 
 with full power of substitution and 
 
384 
 
 YOU ask! — I'll tell! 
 
 revocation, hereby ratifying and con- 
 firming ail that my said attorney (or 
 his substitute) shall lawfully do, or 
 cause to be done, by virtue hereof. 
 
 In witness whereof, I have hereunto 
 set my hand and seal, this fifth day of 
 March, 187 
 
 A. B. [seal.] 
 
 Sealed and delivered ) 
 
 in the presence of V 
 
 M.A. ] 
 
 Know all men by these pres- 
 ents. That whereas I, A. B., of Boston, 
 Mass., by my letter of attorney bearing 
 date of fifth day of March, 187 , did 
 appoint C. D., of Worcester, Mass., 
 my attorney to [insert the parttculars], 
 as by the said letter of attorney will 
 appear : Now know ye that I, the 
 said A. B., do by these presents revoke, 
 countermand, and make void the said 
 letter of attorney, and all power and 
 authority thereby given, or intended 
 to be given, to the said C. D. 
 
 In witness whereof, I have hereunto 
 set my hand and seal, this tenth day 
 of May, 187 
 
 A. B. [seal.] 
 
 Sealed and delivered 
 in the presence of 
 E. M 
 
 Common Carriers. — Express 
 companies, and persons who transport 
 goods for others as a business, also 
 railway companies, owners of steam- 
 boats, and stage coaches, who carry 
 passengers, are common carriers, and 
 as such are liable for the full value of 
 goods entrusted to them, if not deliv- 
 ered by them as directed. 
 
 They are also liable for damage to 
 goods while in their possession, unless 
 such damage is caused by the ele- 
 ments, or the acts of the common 
 enemy. 
 
 The liability of a carrier com- 
 mences as soon as he receives them, 
 and continues until he has delivered 
 them. 
 
 A carrier may refuse to receive 
 goods for transport, if the sender re- 
 fuses to pay the usual freight charge ; 
 and if he takes them to be paid at the 
 
 \ 
 
 destination, he may retain them thtre 
 until the freight charge is paid. It is 
 usual for carriers, on their bills, to 
 declare their non-liability, but this 
 will not exempt them from damage, 
 loss, or fraud, caused either by omis- 
 sion or commission of themselves, or 
 agents. But they may make a condi- 
 tion that they will not be answerable 
 for any package (or personal bag- 
 gage) beyond a certain value, unless 
 such value is stated and paid for ac- 
 cordingly. 
 
 MARRIAGE. — Mutual consent is 
 the basis of marriage ; no particular 
 form is necessary. The consent of the 
 parties to a marriage given before a 
 clergyman, a magistrate, or other rep- 
 utable witnesses, is sufficient. Infants 
 — that is, males under the age of four- 
 teen, and females under the age of 
 twelve — and persons of unsound mind_ 
 cannot legally marry ; neither can a 
 man who has a former wife living, 
 from whom he has not been legally 
 divorced. The consent of parents, oi 
 guardians, for persons under twenty- 
 one years of age, is generally required 
 by an oflUciating minister; but it is 
 not legally necessary. 
 
 If a man and woman, who are 
 living as man and wife, shall, in the 
 presence of respectable witnesses, de- 
 clare that they are man and wife, the 
 declaration being made by one and 
 assented to by the other, will consti- 
 tute a marriage valid in law. 
 
 Parol Evidence of the purport 
 of a written document will be ad- 
 mitted, if it is proven that the docu- 
 ment is lost. 
 
 In the Construction of contracts, 
 the intent of the parties must be con- 
 sidered. 
 
 A MAN cannot take advantage of 
 his own wrong. 
 
 If a man contract to perforia 
 certain labor, and is prevented by 
 sickness from completing, he can re- 
 cover for the portion done. 
 
 Principals are responsible for the 
 acts of their agents. 
 
 When Contrary laws come ia 
 question, the superior laws must 
 
BUSINESS INFORMATION. 
 
 385 
 
 Btand. A new law will stand before an 
 old one. 
 
 Time and Distance Table. 
 
 NAMES OP CITIES. 
 
 Ao. 0/ milei 
 New York. 
 
 Time at 
 eachplof. 
 
 New York City 
 
 
 
 87 
 
 185 
 
 225 
 
 353 
 
 1597 
 401 
 934 
 
 1087 
 799 
 825 
 650 
 663 
 422 
 898 
 581 
 481 
 431 
 146 
 236 
 
 12-00 
 
 Philadelphia, Pa 
 
 11-56 
 
 
 11-50 
 
 
 11-48 
 
 
 11-46 
 
 
 10-56 
 
 
 11-58 
 
 
 1114 
 
 
 10-65 
 
 
 11-19 
 
 
 11-44 
 
 
 11-24 
 
 
 11-24 
 
 Buffalo, N. Y 
 
 11-41 
 
 Chicago, 111 
 
 11-06 
 
 
 11 30 
 
 Wheeliug, W. Va 
 
 11-33 
 
 Pittsburg, Pa 
 
 11-36 
 
 Albany, N. Y 
 
 11-58 
 
 lioston. Mass 
 
 12-12 
 
 Legal Rates of Interest. 
 
 8TATKS. 
 
 LXOAI. 
 
 Conrentional 
 Dot exctcdiog. 
 
 Alabama 
 
 Per cent. 
 
 8 
 
 6 
 10 
 
 6 
 
 6 
 
 8 
 
 7 
 
 6 
 
 6 
 
 6 
 
 7 
 
 6 
 
 6 
 
 6 
 
 6 
 
 6 
 
 T 
 
 6 
 
 6 
 
 7 
 10 
 10 
 
 6 
 
 7 
 
 7 
 
 6 
 
 8 
 10 
 
 6 
 
 6 
 
 7 
 
 6 
 
 8 
 
 6 
 
 6 
 
 6 
 
 7 
 10 
 
 
 Arkansas 
 
 as agreed. 
 
 California 
 
 
 as agreed. 
 
 Delaware 
 
 Florida 
 
 
 
 as agreed. 
 10 
 
 
 Indiana 
 
 
 
 10 
 
 Kansas 
 
 Kentucky 
 
 12 
 10 
 
 Louisiana 
 
 8 
 as agreed. 
 
 Maryland 
 
 
 as agreed. 
 10 
 
 
 Mississippi 
 
 as agreed. 
 10 
 
 
 
 12 
 
 
 12 
 
 Nevada 
 
 
 New Hampshire 
 
 
 
 
 New York 
 
 
 
 8 
 
 Ohio 
 
 
 
 12 
 
 Pennsylvania 
 
 
 
 as agreed. 
 
 as agreed. 
 
 10 
 
 
 
 Texas. 
 
 12 
 
 
 g 
 
 West Virginia 
 
 
 
 10 
 
 District of Columbia 
 
 as agreed. 
 
 Note. — In some States it is allowed to cliarge a 
 hfjgher rate of interest, if a written agreement is 
 made ; this is called the conrentional rate. In 
 those States where no agreement is made, the legal 
 rate only is allowed. 
 
 To find the interest on a given sum, 
 for any number of days, at any rate of 
 interest : 
 
 At five per cent., multiply the principal by the 
 
 number of days, and divide by 72 
 
 At 6 per cent., as above, and divide by 60 
 
 7 " " " 52 
 
 8 " " " 45 
 
 9 " " « 40 
 
 10 " " «■ 36 
 
 12 " " " 30 
 
 16 " " " 24 
 
 20 " " " 18 
 
 Table showing how many years it 
 will take money to double itself at va- 
 rious rates of interest : 
 
 KATE OF IN- 
 
 SIMPLE IN- 
 
 TEREST. 
 
 TEREST. 
 
 1 per cent. 
 
 100 years. 
 
 VA" " 
 
 66^ " 
 
 2 " » 
 
 50 " 
 
 2^ u ,. 
 
 40 " 
 
 3 " " 
 3>i" " 
 
 331^ " 
 28>| " 
 
 4 " " 
 
 25 
 
 414" " 
 
 2-214 " 
 
 5 " " 
 
 20 
 
 5^ " " 
 
 181^ « 
 
 6 " " 
 
 i6% " 
 
 61^" " 
 
 i4l " 
 
 13i| « 
 11^ " 
 
 714 " " 
 
 8 " " 
 
 9 " '' 
 
 11 
 
 91^'; « 
 
 1014 " 
 
 10 " " 
 
 10 
 
 COMPOUND IN- 
 TEREST. 
 
 69% yeari, 
 
 46>^ " 
 
 35 « 
 
 28 " 
 
 2314 « 
 
 201 « 
 
 i ' 
 
 If ' 
 
 12 " 
 
 11 « 
 
 Y' :: 
 
 ^^ :: 
 
 7i| " 
 
 25 
 
 Value of Foreign Coins in U. S. 
 Gold. 
 
 Pound Sterling (Sovereign), England $4 88 
 
 Crown, " 1 15 
 
 Shilling, « 22 
 
 Twenty Francs (Napoleon), France 3 84 
 
 Five Francs " 98 
 
 One hundred Reals, Spain 4 96 
 
 Pistareen (new) " 20 
 
 Doubloon, Mexico 15 61 
 
 Dollar, " 1 06 
 
 Ten Thaler, Germany, North 7 90 
 
 Crown, " " 6 64 
 
 Ducat, " South 2 27 
 
 Thaler (new) " North 73 
 
 Florin, " South 41 
 
 Ten Thaler, Denmark 7 90 
 
 Two Kigsdaler, " 1 10 
 
 Ten Guilders, Netherlands 3 99 
 
 Ducat, Sweden , 2 23 
 
 Rix dollar, " 1 H 
 
 Ducat, Austria 2 28 
 
 Twenty Liri, Italy 3 84 
 
 Gold Crown, Portugal 6 80 
 
 Five Livre, Sardinia 98 
 
386 
 
 YOU ask! — I'll tell! 
 
 Value of Foreign Money of Account 
 in the U. S. 
 
 1 Florin, Amsterdam $ 
 
 1 Thaler, Berlin 
 
 1 8. Daler, Bremen 
 
 1 Rupee, Calcutta 
 
 1 8. Daler, Christiana 1 
 
 1 Medjidii, CouHtautinople 3 
 
 1 8. Daler, Copenhagen 1 
 
 1 Florin., Frankfort 
 
 1 Lira, Genoa 
 
 1 m. Banco, Hamburg 
 
 zbji 
 
 1 Milreis, Lisbon $1 12 
 
 1 Pound, London 4 86 
 
 1 Duro, Madrid 1 00 
 
 1 Ducat, Naples 80 
 
 1 Owza, Palermo 2 40 
 
 1 Franc, Paris 19^^ 
 
 1 Tael, Pekin 1 48 
 
 1 Milreis, Rio de Janeiro 51^ 
 
 1 8. Romano, Rome 99^ 
 
 1 s. Rouble, St. Petersburg 76 
 
 1 Daler, Stockholm 1 06 
 
 1 Lira, Venice 16 
 
 1 Florin, Vienna iS}^ 
 
 A Table of the Number of Days from any 
 same Day of any other 
 
 Day of one Month to the 
 Month. 
 
 FROM 
 
 Jan. 
 
 Feb. 
 
 Mar. 
 
 Apr. 
 
 May. 
 
 June. 
 
 July. 
 
 Aug. 
 
 Sept. 
 
 Oct. 
 
 Not. 
 
 Dec. 
 
 To January 
 
 365 
 
 334 
 
 306 
 
 275 
 
 245 
 
 214 
 
 184 
 
 153 
 
 122 
 
 92 
 
 61 
 
 31 
 
 
 February 
 
 31 
 
 365 
 
 337 
 
 306 
 
 276 
 
 245 
 
 215 
 
 184 
 
 153 
 
 123 
 
 92 
 
 62 
 
 
 March 
 
 59 
 
 28 
 
 365 
 
 334 
 
 304 
 
 273 
 
 243 
 
 212 
 
 181 
 
 151 
 
 120 
 
 90 
 
 
 April 
 
 90 
 
 59 
 
 31 
 
 365 
 
 335 
 
 304 
 
 274 
 
 243 
 
 212 
 
 182 
 
 151 
 
 121 
 
 
 May 
 
 120 
 
 89 
 
 61 
 
 30 
 
 365 
 
 334 
 
 304 
 
 273 
 
 242 
 
 212 
 
 181 
 
 151 
 
 
 June 
 
 151 
 
 120 
 
 92 
 
 61 
 
 31 
 
 365 
 
 334 
 
 304 
 
 273 
 
 243 
 
 212 
 
 182 
 
 
 July 
 
 181 
 
 150 
 
 122 
 
 91 
 
 61 
 
 30 
 
 365 
 
 334 
 
 303 
 
 273 
 
 242 
 
 212 
 
 
 August 
 
 212 
 
 181 
 
 153 
 
 122 
 
 92 
 
 61 
 
 31 
 
 365 
 
 334 
 
 304 
 
 273 
 
 243 
 
 
 September 
 
 243 
 
 212 
 
 184 
 
 163 
 
 122 
 
 92 
 
 61 
 
 31 
 
 365 
 
 335 
 
 304 
 
 274 
 
 
 October 
 
 273 
 
 242 
 
 214 
 
 183 
 
 153 
 
 122 
 
 92 
 
 61 
 
 30 
 
 365 
 
 334 
 
 304 
 
 
 November 
 
 304 
 
 273 
 
 245 
 
 214 
 
 184 
 
 153 
 
 123 
 
 92 
 
 61 
 
 31 
 
 365 
 
 335 
 
 
 December 
 
 384 
 
 308 
 
 975 
 
 944 
 
 214 
 
 188 
 
 153 
 
 ^n 
 
 91 
 
 61 
 
 30 
 
 365 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 USE OP THE ABOVE TABLE. 
 What is the number of dayg from 10th October to 10th July ? 
 
 Look in the upper line for October, let your eye descend down that column till you come oppodM to 
 July, and you will find 273 days, the exact number of days required. 
 
 Again, required the number of days from 16th February to the 14th August? 
 
 Under February, and opposite to August, is 181 days. 
 
 From which subtract the difference beween 14 and 16 2 dayf. 
 
 The exact number of da>« required is 179 days. 
 
 N. B. — In Leap Year, if the last day of February comes between, add one day for the day OTer V} Vb» 
 nnmber in the T«Ue. 
 
WEIGHTS AND MEASURES. 
 
 387 
 
 When Gold u at 
 
 Currency 
 
 is at 
 
 $100 Currency 
 will buy 
 
 Sperct.prem. 
 
 4-77 per ct 
 
 disc't. 
 
 In gold, $95 23 
 
 10 « " 
 
 9-10 " 
 
 
 90 90 
 
 15 " 
 
 1304 
 
 
 86 96 
 
 20 " 
 
 16-67 " 
 
 
 83 33 
 
 26 " 
 
 2000 " 
 
 
 " 80 00 
 
 30 " 
 
 •2808 " 
 
 
 76 92 
 
 40 " 
 
 28-58 
 
 
 71 42 
 
 60 " 
 
 33-33 
 
 
 66 66 
 
 60 " 
 
 37-60 
 
 
 62 50 
 
 70 " 
 
 4M8 
 
 
 58 82 
 
 80 " 
 
 44-45 " 
 
 
 56 55 
 
 90 " " 
 
 47-37 
 
 
 52 63 
 
 lOO " 
 
 50-00 
 
 
 50 00 
 
 Avoirdupois Weight. 
 
 {For groceries and heavy goods. ) 
 16 drams equal 1 ounce. 
 
 16 ounces " 1 pound. 
 
 112 pounds " 1 cwt. 
 
 20 cwt., or 2240 pounds, 1 ton. 
 
 Troy Weight. 
 
 {For Jewellers.) 
 24 grains equal 1 pennyweight. 
 
 20 pennyweights " 1 ounce. 
 12 ounces " 1 pound. 
 
 Cloth Measure. 
 
 2\ inches equal 1 nail. 
 
 4 nails " 1 quarter yard. 
 
 4 quarters " 1 yard. 
 
 Dry Measure. 
 
 4 quarts equal 1 gallon. 
 
 2 gallons " 1 peck. 
 
 4 pecks " 1 bushel. 
 
 36 bushels " 1 chaldron. 
 
 Liquid Measure. 
 
 4 gills 
 
 equal 1 pint. 
 
 2 pints 
 
 " 1 quart. 
 
 4 quarts 
 
 " 1 gallon. 
 
 31 1 gallons 
 
 " 1 barrel. 
 
 42 gallons 
 
 " 1 tierce. 
 
 63 gallons 
 
 " 1 hogshead. 
 
 84 gallons 
 
 " 1 puncheon. 
 
 126 gallons 
 
 " 1 pipe or butt. 
 
 262 gallons 
 
 " 1 lun. 
 
 Long 
 
 Measure. 
 
 3 barleycorns 
 
 equal 1 inch. 
 
 12 inches 
 
 " 1 foot. 
 
 3 feet 
 
 " 1 yard. 
 
 6 feet 
 
 " 1 fathom. 
 
 6J yards 
 
 " 1 rod or perch 
 
 40 rods 
 
 " 1 furlong. 
 
 Long Measure {contimied), 
 
 8 furlongs equal 1 mile. 
 
 3 miles " 1 league. 
 
 69f miles " 1 degree, 
 
 360 degrees the circumference of tte 
 earth. 
 
 Land (or Square) Measure. 
 
 144 square inches equal 1 square foot. 
 
 9 square feet " 1 square yard, 
 oAi J- « 2 square rod. 
 
 1 rood, 
 
 1 acre. 
 
 1 qua'r section 
 
 1 square mile. 
 
 V square itjet 
 
 30 J square yards 
 40 square rods 
 4 roods 
 160 acres 
 640 acres 
 
 Distance Measure. 
 
 7/5^5 inches 
 
 25 links 
 
 4 rods 
 
 10 chains 
 
 1 square chain 
 
 80 chains 
 
 10 square chains 
 
 equal 1 link. 
 " 1 rod. 
 " 1 chain. 
 " 1 furlong. 
 " 16 square pole& 
 " 1 mile. 
 
 Cubic (Solid) Measure. 
 
 1728 cubic (solid) inches=l cubic foot. 
 
 27 " feet equal 1 " yard. 
 
 16^ " feet " 1 " perch 
 
 40 " feet round timber =1 ton. 
 
 50 " feet hewn " =1 ton. 
 
 42 " feet equal 1 ton shipping. 
 
 128 " feet " 1 cord wood. 
 
 Jewish Long Measure. 
 
 A cubit equals lyWa ^cet. 
 
 A Sabbath day's journey " 3648 " 
 A mile " 7296 " 
 
 A day's journey " 33^ miles 
 
 American mile 
 
 equa' 
 
 s 5,280 feet 
 
 English 
 
 (( 
 
 
 5,280 " 
 
 Irish 
 
 « 
 
 
 6,720 " 
 
 Scotch 
 
 « 
 
 
 7,920 " 
 
 Russian 
 
 (1 
 
 
 3,300 " 
 
 Italian 
 
 « 
 
 
 5,566 " 
 
 German 
 
 (( 
 
 
 26,400 " 
 
 Dutch 
 
 (< 
 
 
 21,120 " 
 
 Spanish 
 
 (( 
 
 
 21,120 " 
 
 Polish 
 
 « 
 
 
 21,120 " 
 
 Indian 
 
 (1 
 
 
 15,840 " 
 
388 
 
 YOU ask! — I'll tell! 
 
 SUNDRIES. 
 
 24 sheets of papenuake 1 quire. 
 20 quires " " 1 ream. 
 
 Barrel of flour contains 196 pounds. 
 Barrel of Beef or Pork " 200 
 Peck of salt weighs 14 " 
 
 1 cubic foot of Anthracite coal weighs 
 
 50 to 55 pounds. 
 1 cubic foot of bituminous coal weighs 
 
 45 to 55 pounds. 
 1 cubic foot of charcoal 18 pounds. 
 28i bushels of coal, or 1 , . 
 m cubic feet, | ^ ^^°- 
 
 Habits of a Man of Business. — A 
 
 sacred regard to the principles of jus- 
 tice forms the basis of every transac- 
 tion, and regulates the conduct of the 
 upright man of business. 
 
 He is strict in keeping his engage- 
 ments. 
 
 Does nothing carelessly or in a hurry. 
 
 Employs nobody to do what he can 
 easily do himself. 
 
 Keeps everything in its proper place. 
 
 Leaves nothing undone that ought 
 to be done, and which circumstances 
 permit him to do. 
 
 Keeps his designs and business from 
 the view of others. 
 
 Is prompt and decisive with custom- 
 ers, and does not over-trade his capital. 
 
 Prefers short credits to long ones ; 
 and cash to credit at all times, either in 
 buying or selling ; and small profits in 
 credit cases with little risk, to the chance 
 of better gains with more hazard. 
 
 He is clear and explicit in all his 
 bargains. 
 
 Leaves nothing of consequence to 
 memory which he can and ought to 
 commit to writing. 
 
 Keeps copies of all his important let- 
 ters which he sends away, and has every 
 letter, invoice, etc., belonging to his 
 business, titled, classed, and put away. 
 
 Never suffers his desk to be confused 
 by many papers lying upon it. 
 
 Is always at the head of his business, 
 well knowing that if he leaves it, it 
 will leave him. 
 
 Holds it as a maxim that he whose 
 credit is suspected is not one to be 
 trusted. 
 
 Is constantly examining his books, 
 and sees through all his affairs as far 
 as care and attention will enable him. 
 
 Balances regularly at stated times, 
 and then makes out and transmits all 
 his accounts current to his customers, 
 both at home and abroad. 
 
 Avoids as much as possible all sorts of 
 accommodation in money matters, and 
 lawsuits where there is the least hazard. 
 
 He is economical in his expenditure, 
 always living within his income. 
 
 Keeps a memorandum-book in his 
 pocket, in which he notes every par- 
 ticular relative to appointments, ad- 
 dresses, and petty cash matters. 
 
 Is cautious how he becomes security 
 for any person ; and is generous when 
 urged by motives of humanity. 
 
 Let a man act strictly to these habits 
 — ever remembering that he hath no 
 profits by his pains whom Providence 
 doth not prosper — and success will at- 
 tend his eflforts. 
 
 Taking a Store or Place of Busi- 
 ness. — If you are about to take a 
 place of business, you will do well to 
 consider the following remarks : 
 
 Small Capitalists. — Let us take 
 the case of a person who has no inti- 
 mate knowledge of any i>articular trade, 
 but having a very small capital, is 
 about to embark it in the exchange of 
 commodities for cash, in order to ob- 
 tain an honest livelihood thereby. It 
 is clear, that unless such a person starts 
 with proper precaution and judgment, 
 the capital will be expended without 
 adequate results; rent and taxes will 
 accumulate, the stock will lie dead or 
 become deteriorated, and loss and ruia 
 must follow. For the least absorption 
 acting upon a small capital will soon 
 dry up its source ; and we need not pic- 
 ture the trouble that will arise when 
 the mainspring of a tradesman's success 
 abides by him no more. 
 
 Larger Capitalists. — The case 
 of the larger capitalist can scarcely be 
 considered an exception to the same 
 rule. For it is probable that the larger 
 capitalist, upon commencing a busi- 
 ness, would sink more of his funds in 
 a larger stock — would incur liability 
 
A BUSINESS LOCATION". 
 
 389 
 
 to a heavier reut ; and the attendant 
 taxes, the wages of assistants and ser- 
 vants, would be greater, and, therefore, 
 if the return came not speedily, simi- 
 lar consequences must sooner or later 
 ensue- 
 
 Localities. — Large or small cap- 
 italists should, therefore, upon entering 
 on a storekeeping speculation, consider 
 well the nature of the locality in which 
 they propose to carry on trade, the 
 number of the population, the habits 
 and wants of the people, and the 
 extent to which they are already sup- 
 plied with the goods which the new 
 adventurer proposes to offer them. 
 
 New Neighborhoods. — There is 
 a tendency among small capitalists to 
 rush into new neighborhoods with the 
 expectation of making an early con- 
 nection. Low rents also serve as an 
 attraction to these localities. We 
 have found, however, in our experience, 
 that the early suburban places seldom 
 succeed. They are generally entered 
 upon at the very earliest moment that 
 the state of the locality will permit — 
 often before the house is finished the 
 Btore is tenanted, and goods exposed 
 for sale — even while the streets are 
 unpaved, and while the roads are as 
 rough and uneven as country lanes. 
 The consequence is, that as the few 
 inhabitants of these localities have fre- 
 quent communication with adjacent 
 towns, they, as a matter of habit or 
 of choice, supply their chief wants 
 thereat; and the suburban dealer de- 
 pends principally for support upon the 
 accidental forgetfulness of his neigh- 
 bor, who omits to bring something 
 from the cheaper and better market; 
 or upon the changes of the weather, 
 which may sometimes favor him by 
 rendering a "trip to town" exceed- 
 ingly undesirable. 
 
 Failures. — " While the grass is 
 growing the horse is starving ; " and 
 thus, while the new district is becom- 
 ing peopled, the funds of the small 
 tradesman are gradually eaten up, and 
 he puts up his shutters just at the time 
 when a more cautious speculator steps 
 in to profit by the connection already 
 
 formed, and to take advantage of the 
 now improved condition of the locality. 
 It seems, therefore, desirable for the 
 small capitalist rather to run the risk 
 of a more expensive rent, in a well- 
 peopled district, than to resort to 
 places of slow and uncertain demand ; 
 for the welfare of the small dealer de- 
 pends entirely upon the frequency 
 with which his limited stock is cleared 
 out and replaced by fresh supplies. 
 
 Precautions. — But should the 
 small capitalist still prefer opening in 
 a suburban district, where competition 
 is less severe, and rents and rates less 
 burdensome, there are certain precau- 
 tions which he will do well to observe. 
 He should particularly guard against 
 opening a shop to supply what may be 
 termed the superfluities of life; for the 
 inhabitants of suburban districts are 
 those who, like himself, have resorted 
 to a cheap residence for the sake of 
 economy. Or, if this be not the case 
 — if they are people of independent 
 means, who prefer the " detached 
 villa" to the town house, squeezed up 
 on both sides, they have the means of 
 riding and driving to town, and will 
 prefer choosing articles of taste and 
 luxury from the best marts, enriched 
 by the finest display. 
 
 Necessities or Luxuries. — The 
 suburban storekeeper should, there- 
 fore, confine himself to supplying the 
 necessities of life. Hungry people dis- 
 like to fetch their bread from five miles 
 off; and to bring vegetables from a 
 long distance would evidently be a 
 matter of considerable inconvenience. 
 The baker, the butcher, the grocer, 
 etc., are those who find their trade 
 first established in suburban localities. 
 And not until these are doing well 
 should the tailor, the shoemaker, the 
 hatter, the draper, the hosier, and 
 others, expect to find a return for their 
 capital and reward for their labor. 
 
 Civility. — In larger localities, 
 where competition abounds, the small 
 dealer frequently outstrips his more 
 powerful rival by one element of suc- 
 cess, which may be added to any stock 
 without cost, but cannot be withheld 
 
390 
 
 YOU ask! — I'r-T, TEI.lJ 
 
 without losa. That element is civility. 
 It has already been spoken of else- 
 where, but must be enforced here, as 
 aiding the little means of the small 
 trader to a wojiderful degree. A kind 
 and obliging manner carries with it an 
 indescribable charm. It must not be 
 a manner which indicates a mean, 
 grovelling, time-serving spirit, but a 
 plain, open, and agreeable demeanor, 
 which seems to desire to oblige for the 
 pleasure of doing so, and not for the 
 .lake of squeezing an extra penny out 
 of H customer's pocket. 
 
 Integrity. — The sole reliance of 
 the storekeeper should be in the in- 
 tegrity of his transactions, and in the 
 civility of his demeanor. He should 
 make it the interest and the pleasure 
 of the customer to come to his place. 
 If he does this, he will form the very 
 best " connections," and so long as he 
 continues this system of business, they 
 will never desert him. 
 
 Duties op a Storekeeper. — He 
 should cheerfully render his best labor 
 and knowledge to serve those who ap- 
 proach his counter, and place confi- 
 dence in his transactions ; make him- 
 self alike to rich and poor, but never 
 resort to mean subterfuge and decep- 
 tion to gain approbation and support. 
 He should be frugal in his expendi- 
 ture, that, in deriving profits from 
 trade, he may not trespass unduly 
 upon the interests of others; he should 
 so hold the balance between man and 
 man that he should feel nothing to re- 
 prove his conscience when the day 
 comes for him to repose from his 
 labors and live upon the fruits of his 
 industry. Let the public discover 
 such a man, and they will flock around 
 him for their own sake.s. 
 
 Early Rising. — The diflerence be- 
 tween rising every morning at six and 
 at eight, in the course of forty years, 
 amounts to 29,200 hours, or three years 
 one hundred and twenty-one days and 
 sixteen hours, which are equal to eight 
 hours a day for exactly ten years. So 
 that rising at six will be the same as if 
 ten years of life (a weighty considera- 
 tion) were added, wherein we may 
 
 command eight hours every day for the 
 cultivation of our minds and the de- 
 spatch of business. 
 
 FRUGALITY.— The great philoso- 
 pher, Dr. Franklin, inspired the mouth- 
 piece of his own eloquence, " Poor 
 Richard," with " many a gem of purest 
 ray serene," encased in the homely 
 garb of proverbial truisms. On the 
 subject of frugality we cannot do better 
 than take the worthy Mentor for our 
 text, and from it address our remarks. 
 A man may, if he knows not how to 
 save as he gets, " keep his nose all his 
 life to the grindstone, and die not worth 
 a groat at last. A fat kitchen makes a 
 lean will." 
 
 " Many estates are speut in getting, 
 
 Since women for tea forsook spinning and knitting. 
 
 And men for punch forsook hewing and splitting." 
 
 If you would be wealthy, think of 
 saving as well as of getting. The In- 
 dies have not made Spain rich, because 
 her out-goes are greater than her in- 
 comes. 
 
 Away with your expensive follies, 
 and you will not have so much cause 
 to complain of hard times, heavy 
 taxes, and chargeable families. 
 
 " What maintains one vice would 
 bring up two children." 
 
 You may think, perhaps, that a 
 little tea, or superfluities now and then, 
 diet a little more costly, clothes a little 
 finer, and a little entertainment now 
 and then, can be no great matter; but 
 remember, " Many a little makes a 
 mickle." 
 
 Beware of little expenses : " A small 
 leak will sink a great ship," as Poor 
 Richard says ; and again, " Who dain- 
 ties love, shall beggars prove;" and 
 moreover, " Fools make feasts and wise 
 men eat them." 
 
 Here you are all got together to this 
 sale of fineries and nick-nacks. You 
 call them goods ; but if you do not take 
 care they will prove evils to some of 
 you. You expect they will be sold 
 cheap, and perhaps they may, for less 
 than they cost; but if you have no oc- 
 casion for them they must be dear to you. 
 
 Remember what Poor Richard says, 
 
PAY AS YOU GO. 
 
 391 
 
 *' Buy what thou hast no need of, and 
 ere long thou shalt sell thy neces- 
 saries." 
 
 " At a great pennyworth, pause 
 awhile." He means, perhaps, that the 
 cheapness is apparent only, and not 
 real ; or the bargain, by straitening thee 
 in thy business, may do thee more harm 
 than good ; for in another place he 
 says, " Many have been ruined by 
 buying good pennyworths." 
 
 " It is foolish to lay out money in 
 the purchase of repentance ; " and 
 yet this folly is practised every day 
 at auctions for want of minding the 
 Almanack. 
 
 Cash and Credit. — If you would get 
 rich, don't deal in bill books. Credit 
 is the " Tempter in a new shape." Buy 
 goods on trust, and you will purchase 
 a thousand articles that cash would 
 never have dreamed of. A dollar in the 
 hand looks larger than ten dollars seen 
 through the perspective of a three 
 months' bill. Cash is practical, while 
 credit takes horribly to taste and ro- 
 mance. Let cash buy a dinner, and 
 you will have a beefsteak flanked with 
 onions. Send credit to market, and 
 he will return with eight pairs of 
 woodcocks and a peck of mushrooms. 
 Credit believes in diamond pins and 
 champagne suppers. Cash is more 
 easily satisfied. Give him three meals 
 a day, and he doesn't care much if two 
 of them are made up of roasted pota- 
 toes and a little dirty salt. Cash is a 
 good adviser, while credit is a good 
 fellow to be on visiting terms with. If 
 you want double chins and content- 
 ment, do business with cash. 
 
 Don't Run in Debt. 
 
 "Don't run in debt;" — neror mind, never mind 
 
 If your clothes are faded and torn : 
 Seam them up, make them do ; it ia better by far 
 
 Than to have the heart weary and worn. 
 
 Who '11 love you the more for the shape of your hat, 
 
 Or your ruff, or the tie of your shoe, 
 The cut of your vest, or your boots, or cravat, 
 
 If they know you 're in debt for the new? 
 
 There 's no comfort, I tell you, in walking the street 
 In fine clothes, if you know you're in debt; 
 
 A'id feel that, percliance, you some tradesman may 
 leet, 
 '^ho will sneer — " They 're not paid for yet." 
 
 Good friends, let me beg of you, don't run in debt 
 
 If the chairs and the sofas are old. 
 They will fit your back better than any new set, 
 
 Unless they are paid for — with gold. 
 
 If the house is too small draw the closer togethef. 
 Keep it warm with a hearty good will ; 
 
 A big one unpaid for, in all kiuds of weather. 
 Will send to your warm heart a chill. 
 
 Don't run in debt — now, dear girls, take a hint. 
 If the fashions have changed since last season, 
 
 Old Nature is out in the very same tint, 
 And old Nature, we think, has some reason. 
 
 But just say to your friend, that you cannot afford 
 To spemd time to keep up with the fashion: 
 
 That your purse is too light, and your honor to« 
 bright. 
 To be tarnished with such silly passion. 
 
 Gents, don't run in debt — let your friends, if th^ 
 can. 
 
 Have fine houses, and feathers, and flowers ; 
 But, unless they are paid for, be more of ^ man 
 
 Than to envy their sunshiny hours. 
 
 If you 've money to spare, I have nothing to say — 
 Spend your silver and gold as you please ; 
 
 But mind you, the man who his bill has to pay 
 Is the man who is never at ease. 
 
 Oh ! take my advice — it is good, it is true 1 
 But, lest you may some of you doubt it, 
 
 I '11 whisper a secret now, seeing 'tis you — 
 I have tried it, and know all about it : 
 
 The chain of a debtor is heavy and cold. 
 
 Its links all corrosion and rust ; 
 Gild it o^er as you will, it is never of gold, 
 
 Then spurn it aside with disgtisl. 
 
HOME AMUSEMENTS. 
 
 In-Door and Out-Door Games — Chess and Whist Fully Explained- 
 Thoughts about Conundrums and Charades. 
 
 Amusements Needed. — There can 
 be no question that the mental and 
 physical requirements of our people are 
 almost wholly ignored ; and although 
 there has been a marked change in 
 this respect within the last few years, 
 there is ample room for improvement. 
 Business and professional men take far 
 too little recreation and exercise ; and 
 although the ban is somewhat removed 
 which for so long was held over the 
 clerical profession, some of the old 
 prejudice remains which forbids re- 
 creation, especially field-sports, to that 
 class. Chess and playing upon musi- 
 cal instruments, even the violin, is al- 
 lowed to the minister. Indeed, the 
 canons of propriety have been so far 
 infringed as to allow him an occasional 
 indulgence in the unorthodox game 
 of checkers — but should he appear in 
 shooting jacket, it is regarded as a 
 thing, if not exactly wicked, that is 
 " greatly to be deprecated on the part 
 of our minister." It is to be feared also 
 that our national game of ball, which, 
 when first introduced, seemed to be 
 exactly suited to the purpose for which 
 it was designed, is fast losing its use- 
 fulness. Upon its first introduction it 
 apj)eiired to be just the thing. Clerks 
 and employers could run out and take 
 a hand at ball ; but its very popularity 
 soon defeated its original aims. Like 
 the game of " cricket " in England, it 
 has now become so scientific in its 
 tharactei that only those are willing 
 to play it who have gone through a 
 regular professional course of training. 
 
 392 
 
 Evening Pastime. — Among the 
 innocent recreations of the fireside, 
 there are few more commendable and 
 practicable than .those afforded by 
 what are severally termed Anagrams, 
 Charades, Conundrums, Enigmas, Puz- 
 zles, Rebuses, Riddles, Transpositions, 
 etc. Of these there are such a variety, 
 that they are suited to every capacity ; 
 and they present this additional at- 
 traction, that ingenuity may be exer- 
 cised in the hniention of them, as well 
 as in their solution. Many persons 
 who have become noted for their liter- 
 ary compositions may date the origin 
 of their success to the time when they 
 attempted the composition of a trifling 
 enigma or charade. 
 
 Anagrams are formed by the trans- 
 position of the letters of words or sen- 
 tences, or names of persons, so as to 
 produce a word, sentence, or verse, of 
 pertinent or of widely different mean- 
 ing. They are A'ery difficult to dis- 
 cover, but are exceedingly striking 
 when good. The following are some 
 of the most remarkable : 
 
 Transposed Formt. 
 
 Astronomers No more start. 
 
 Catalogues Qot as a clue. 
 
 Elegant Neat leg. 
 
 Impatient ....Tim in a pet. 
 
 Immediately I met my Deli*. 
 
 Masquerade Queen as mad. 
 
 Matrimony Into niy arm. 
 
 Melodrama Made moral. 
 
 Midshipman Mind his map. 
 
 Old England ..Golden land. 
 
 Parishioners I hire parsona. 
 
 Parliament Partial me». 
 
 Penitentiary Nay I repent. 
 
 Presbyterians Best in prayer. 
 
 Radical Reform Rare mad frolM 
 
 Revolution To love ruin. 
 
 Sir Robert Peel Terrible poser. 
 
 Sweetheart There we 8at. 
 
 Telegraphs .Great helpt. 
 
HOME AMUSEMENTS. 
 
 393 
 
 ENIOIIAS are compositions of a 
 difierent character, based upon ideas, 
 rather than upon words, and frequently 
 constructed so as to mislead, and to 
 surprise when the solution is made 
 known. Enigmas may be founded 
 upon simple catches, like Conundrums, 
 in which form they are usually called 
 Riddles, such as — 
 
 " Though you get me on foot, 
 I shall be on my head." 
 
 The Answer is, A nail in a shoe. 
 The celebrated Enigma on the letter H, 
 by Lord Byron, is an admirable speci- 
 men of what may be rendered in the 
 form of an Enigma. 
 
 Rebuses are a class of Enigma gen- 
 erally formed by the first, sometimes 
 the first and last, letters of words, or 
 of transpositions of letters, or additions 
 to w^ords. Dr. Johnson, however, rep- 
 resents Rebus to be a word represented 
 by a picture. And putting the Doctor's 
 definition and our own explanation to- 
 gether, the reader may glean a good 
 conception of the nature of the Rebus. 
 Example : 
 
 The father of the Grecian Jove; 
 
 A little boy who 's blind; 
 The foremost land in all the world; 
 
 The mother of mankind ; 
 A poet whose love-sonnets are 
 
 Still very much admired; — 
 The initial letters will declare 
 
 A blessing to the tired. 
 
 Answer — ^Skturn; Zove; J5^ngland; 
 ^ve ; jPlutarch. The initials form sleep. 
 
 PUZZLES vary much. One of the 
 Bimplest that we know is this : 
 
 Take away half of thirteen and let eight remain. 
 
 Write XIII on a slate, or on a piece of paper — 
 rub out the lower half of the figui'es, and VIII 
 will remain. 
 
 Laws of Chess. — The rules given 
 below are based upon the code pub- 
 lished in " Walker's Art of Chess 
 Play." The word piece frequently in- 
 ' eludes the pawn. 
 
 If the board or pieces be improperly 
 placed, or are deficient in number (ex- 
 cept in the case of odds), the game 
 must be recommenced, if the error is 
 discovered before the fourth move on 
 each side (the eighth move of the 
 
 game). If not discovered before this 
 stage, the game must proceed. 
 
 If a player give odds, and yet omit 
 to remove the odds from the board at 
 the commencement, he may recom- 
 mence the game, and remove the odds 
 given, provided he discover his error 
 before playing his fourth move. But 
 if he has made his fourth move, the 
 game must be played out ; and should 
 the player who agreed to give the odds 
 win the game, it shall nevertheless be 
 considered drawn. 
 
 When parties play even, they draw 
 lots for the first move of the first game. 
 The first move is afterwards taken 
 alternately throughout the sitting, ex- 
 cept when a game is drawn, when he 
 who had the first move in that game 
 still claims it, a drawn game being of 
 no account. He who gains the move 
 has also the choice of color. 
 
 Each player uses the same color 
 throughout the sitting. When a match 
 is made for a given number of games, 
 the move passes alternately throughout 
 the match. A player giving odds has 
 the choice of men, and takes the move 
 in every game, unless agreed to the 
 contrary. 
 
 A player who gives the odds of a 
 piece, may give it each game from the 
 king's or queen's side, at his option. 
 If he gives the odds of a pawn, he 
 must give the king's bishop's pawn, 
 unless otherwise stipulated. The 
 player who receives the odds of a cer- 
 tain number of moves at the commence- 
 ment, must not with those moves cross 
 from his own half of the board. 
 
 If a player, in his turn to play, 
 touch one of his men, he must move 
 that piece, if it can legally move, un- 
 less, when he first touches it, he says 
 aloud, " J'adoube." No penalty is 
 attached to touching a piece, unless it 
 is your turn to move. 
 
 If the player touch his king, with 
 the intention of moving him, and then 
 find that he cannot do so without 
 placing the king in check, no penalty 
 can be inflicted on his replacing hia 
 king and moving elsewhere. [Other- 
 wise ? j If the player should touch a 
 
394 
 
 YOU ask! — I'll tell! 
 
 man which cannot be moved without 
 placing his king in check, he must 
 move his king instead. 
 
 If a player about to move touch one 
 of his adversary's men, without saying 
 " J'adoube " when he first touches it, 
 he must take that piece, if it can be 
 lawfully taken. Should it not be 
 taken, he must, as a penalty, move his 
 king ; but should the king be unable 
 to play without going into check, no 
 penalty can be enforced. It is not al- 
 lowed to castle upon a compulsory 
 move of the king. 
 
 While you hold your piece you may 
 move it anywhere allowed by the rules ; 
 but when you quit your hold the move 
 is completed, and must be abided by. 
 
 If you inadvertently move one of 
 your adversary's pieces instead of your 
 own, he may compel you to take the 
 piece you have touched, should it be 
 en prise ; or to replace it and move 
 you) king, or to leave it on the square 
 to which you have moved it, and forego 
 any other move at that time. Should 
 you capture one of the adverse pieces 
 with another, instead of one of your 
 own, the capture holds good, if your 
 oi)ponent so decides. 
 
 If the player takes a piece through 
 a false move, his adversary may com- 
 pel him to take such piece with one 
 that can lawfully take it; or to move 
 the pioe that has been touched, if 
 such move does not expose the king 
 to check ; or he may be directed to 
 move his king. 
 
 If you take one of your own men, 
 instead of one of your adversary's, you 
 may be compelled to move one of the 
 two pieces touched, at the option of 
 your opponent. Mr. Walker thinks 
 that the penalty should be to lose the 
 man you have improperly taken off. 
 
 An opponent has the option of pun- 
 ishing a false move, by claiming the 
 false move as your move, by compel- 
 ling you to move the piece touched, as 
 you may think fit, or to replace the 
 piece and move your king. 
 
 The king must never be exposed to 
 check by any penalty enforced. 
 
 If you move twice running, you 
 
 may be compelled to abide by botk 
 moves, or to retract the second. 
 
 Unlimited time is allowed for the 
 moves [unless otherwise agreed]. If 
 one player insists upon the postpone- 
 ment of the termination of a game, 
 against the will of his opponent, the 
 game is forfeited by him who will not 
 play on. 
 
 When a pawn is moved two squares, 
 it is liable to be taken, en passant, by 
 a pawn, but not by a piece. 
 
 If you touch both king and rook, 
 intending to castle, you must move one 
 of the two pieces, at the option of your 
 adversary ; or he may compel you to 
 complete the castling. You cannot 
 take a piece and castle at the same 
 time; nor does the rook check as it 
 passes to its new position ; but it may 
 check on its position after castling. 
 
 False castling is liable to the same 
 penalties as a false move. 
 
 When a player gives the odds of a 
 rook, he does not relinquish the right 
 of castling on the side from which the 
 rook has been taken, all other condi- 
 tions being lawful, as if the rook were 
 in its place. 
 
 When you give check you must say 
 so aloud. If check is not called on 
 either side, but subsequently discov- 
 ered, you must endeavor to recall all 
 the moves back to the period when the 
 check first occurred. 
 
 You are not compelled to cry check 
 when you attack the queen. 
 
 If you cry check, and afterwards 
 alter your determination, you are not 
 compelled to abide by the intention, 
 provided you have not touched the 
 piece. 
 
 When a pawn reaches the opposite 
 side of the board it may be replaced 
 by any piece, at the option of the 
 owner, and irrespective of the piece* 
 already owned by him. 
 
 Stall mate is a drawn game. 
 
 Drawn games count for nothing; 
 and he who moved first in the drawn 
 game, moves first in the following. 
 
 If you declare to win a game, or 
 position, and only draw it, you are 
 accounted the loser. 
 
HOME AMUSEMENTS, 
 
 395 
 
 Wlieii you have either of the fol- 
 lowing advantages of force, you are 
 compelled to give check-mate in fifty 
 moves, or the game is considered 
 drawn : 
 
 King and queen against king. 
 
 King and rook against king. 
 
 King and two bishops against king. 
 
 King, bishop, and knight against 
 king. 
 
 King and queen against king and 
 rook. 
 
 King and rook against king and 
 minor piece. 
 
 King and pawn against king. 
 
 King and two pawns against king 
 and pawn. 
 
 If you move after your adversary 
 has made a false move, or committed 
 other irregularity, you cannot claim 
 the penalties. 
 
 Spectators are forbidden to make 
 remarks. 
 
 Disputes to be referred to a third 
 party. 
 
 Draughts or Checkers.— The laws 
 for regulating the game of draughts 
 are as follows : 
 
 Each player takes the first move 
 alternately, whether the last game be 
 won or drawn. 
 
 Any action which prevents the 
 adversary from having a full view of 
 the men is not allowed. 
 
 The player who touches a man must 
 play him. 
 
 In case of standing the huff", which 
 means omitting to take a man when 
 an opportunity for so doing occurred, 
 the other party may either take the 
 man, or insist upon his man, which 
 has been so omitted by his adversary, 
 being taken. 
 
 If either party, when it is his turn 
 to move, hesitate above three minutes, 
 the other may call upon him to play ; 
 and if, after that, he delay above five 
 minutes longer, then he loses the 
 game. 
 
 In the losing game, the player can 
 insist upon his adversary taking all 
 the men, in case opportunities should 
 present themselves tor their being so 
 taken. 
 
 To prevent unnecessary delay, if 
 one color have no pieces, but two 
 kings on the board, and the other no 
 piece, but one king, the latter can call 
 upon the former to win the game in 
 twenty moves ; if he does not finish it 
 within that number of moves, the 
 game to be relinquished as drawn. 
 
 If there are three kings to two on 
 the board, the subsequent moves are 
 not to exceed forty. 
 
 WHIST. — ( Upon the principles of 
 Hoyle's games.) — Great silence and 
 attention must be observed by the play- 
 ers. Four persons cut for partners ; the 
 two highest are against the two lowest. 
 The partners sit opposite to each other, 
 and the person who cuts the lowest 
 card is entitled to the deal. The ace is 
 the lowest in cutting. 
 
 Shuffling. — Each person has a 
 right to shuffle the cards before the 
 deal ; but it is usual for the elder hand 
 only, and the dealer after. 
 
 Cutting. — The pack is then cut by 
 the right hand adversary ; and the 
 dealer distributes the cards, one by one, 
 to each of the players, beginning with 
 the person who sits on his left hand, 
 until he conies to the last card, which 
 he turns up, being the trump, and 
 leaves on the table till the first trick 
 is played. 
 
 First Play. — The person on the 
 left-hand side of the dealer is called the 
 elder, and plays first; whoever wins 
 the trick becomes elder hand, and plays 
 again ; and so on, till all the cards are 
 played out. 
 
 Mistakes. — No intimations, or signs 
 of any kind, during the play of the 
 cards, are permitted between the part- 
 ners. The mistake of one party is the 
 game of the adversary, except in a re- 
 voke, when the partners may inquire 
 if he has any of the suit in his hand. 
 
 Collecting Tricks. — The tricks 
 belonging to each party should be 
 turned and collected by the respective 
 partners of whoever wins the first trick 
 in every hand. All above six tricks 
 reckon towards the game. 
 
 Honors. — The ace, king, queen, and 
 knave of trumps are called honors ; and 
 
396 
 
 YOD ask! — I'll tell! 
 
 when either of the partners have three 
 separately, or between them, they count 
 two points towards the game ; and in 
 case they have four honors, they count 
 four points. 
 
 Game. — The game consists of ten 
 points. 
 
 Terms Used in Whist. — Finessing, 
 is the attempt to gain an advantage ; 
 thus : — If you have the best and 
 third best card of the suit led, you put 
 on the third best, and run the risk of 
 your adversary having the second best; 
 if he has it not, which is two to one 
 against him, you are then certain of 
 gaining a trick. 
 
 Forcing, is playing the suit of which 
 your partner or adversary has not any, 
 and which he must trump in order to 
 win. 
 
 Long Trump, means the having one 
 or more trumps in your hand when all 
 the rest are out. 
 
 Loose Card, means a card in hand of 
 no value, and the most proper to throw 
 away. 
 
 Points. — Ten make the game ; as 
 many as are gained by tricks or hon- 
 ors, so many points are set up to the 
 score of the game. 
 
 Quart, is four successive cards in any 
 suit. 
 
 Quart Major, is a sequence of ace, 
 king, queen, and knave. 
 
 Quint, is five successive cards in any 
 suit. 
 
 Quint Major is a sequence of ace, 
 king, queen, knave, and ten. 
 
 See-haw is when each partner turns 
 a suit, and when they play those suits 
 to each other for that purpose. 
 
 Score is the number of points set 
 up. The following is the most ap- 
 proved method of scoring: 
 123456789 
 00 000 
 00 000 0000 00 000 
 
 
 
 Slam is when either party win every 
 trick. 
 
 Tenace is possessing the first and 
 third best cards, and being the last 
 player; you consequently catch the 
 adversary when that suit is played : 
 
 as, for instance, in case you have ace 
 and queen of any suit, and your ad- 
 versary leads that suit, you must win 
 two tricks, by having the best and 
 third best of the suit played, and 
 being the last player. 
 
 Tierce is three successive cards in 
 any suit. 
 
 Tierce Major is a sequence of ace, 
 king, and queen. 
 
 Rules for Playing Whist. — Lead 
 from your strong stftt, and be cau- 
 tious how you change suits ; and keep a 
 commanding card to bring it in again. 
 
 Lead through the strong suit and up 
 to the weak ; but not in trumps un- 
 less very strong in them. 
 
 Lead the highest of a sequence; but 
 if you have a quart or cinque to a 
 king, lead the lowest. 
 
 Lead through an honor, particularly 
 if the game is much against you. 
 
 Lead your best trump, if the adver- 
 saries be eight, and you have no 
 honor; but not if you have four 
 trumps, unless you have a sequence. 
 
 Lead a trump if you have four or 
 five, or a strong hand ; but not if weak. 
 
 Having ace, king, and two or three 
 small cards, lead ace and king if weak 
 in trumps, but a small one if strong in 
 them. 
 
 If you have the last trump, with 
 some winning cards, and one losing 
 card only, lead the losing card. 
 
 Return your partner's lead, not the 
 adversaries' ; and if you have only 
 three originally, play the best; but 
 you need not return it immediately, 
 when you win with a king, queen, or 
 knave, and have only small ones, or 
 when you hold a good sequence, have 
 a strong suit, or have five trumps. 
 
 Do not lead from ace queen, or ace 
 knave. 
 
 Do not lead an ace, unless you have 
 a king. 
 
 Do not lead a thirteenth card, un- 
 less trumps be out. 
 
 Do not trump a thirteenth card, 
 unless you be last player, or want the 
 lead. 
 
 Keep a small card to return your 
 partner's lead. 
 
HOME AMUSEMENTS. 
 
 397 
 
 Be cautious in trumping a card 
 when strong in trumps, particularly if 
 you have a strong suit. 
 
 Having only a few small trumps, 
 make them when you can. 
 
 If your partner refuses to trump a 
 suit, of which he knows you have not 
 the best, lead your best trump. 
 
 When you hold all the remaining 
 trumps, play one, and then try to put 
 the lead in your partner's hand. 
 
 Remember how many of each suit 
 are out, and what is the best card left 
 in each hand. 
 
 Never force your partner if you are 
 weak in trumps, unless you have a re- 
 nounce, or want the odd trick. 
 
 When playing for the odd trick, be 
 cautious of trumping out, especially 
 if your partner be likely to trump a 
 suit ; and make all the tricks you can 
 early, and avoid finessing. 
 
 If you take a trick, and have a se- 
 /^jeuce, win it with the lowest. 
 
 Laws of Whist. — Dealing. — If 
 a card be turned up in dealing, the ad- 
 verse party may call a new deal, unless 
 they have been the cause; then the 
 dealer has the option. 
 
 If a card be faced in the deal, the 
 dealer must deal again, unless it be the 
 last deal 
 
 If any one play with twelve cards, 
 and the rest have thirteen, the deal to 
 stand good, and the player to be 
 
 Eunished for each revoke ; but if any 
 ave fourteen cards, the deal is lost. 
 
 The dealer to leave the trump card 
 on the table till his turn to play ; after 
 which none may ask what card was 
 turned up, only what is trumps. 
 
 No person may take up the cards 
 while deaJing; if the dealer in that 
 case should miss the deal, to deal again, 
 unless his partner's fault ; and if a card 
 be turned up in dealing, no new deal, 
 unless the partner's fault. 
 
 If the dealer put the trump card on 
 the rest, with face downwards, he is to 
 lose the deal. 
 
 Playing out of Turn. — If any 
 person play out of his turn, the adver- 
 sary may call the card played at any 
 time, if he do not make him revoke ; 
 
 or if either of the adverse party be to 
 lead, may desire his partner to name 
 the suit, which must be played. 
 
 If a person supposes he has won the 
 trick, and leads again before his part- 
 ner has played, the adversary may 
 oblige his partner to win it, if he can. 
 
 If a person lead, and his partner 
 play before his turn, the adversary's 
 partner may do the same. 
 
 If the ace, or any other card of a suit, 
 be led, and any person play out of turn, 
 whether his partner have any of the 
 suit led or not, he is neither to trump 
 it nor win it, provided he do not re- 
 voke. 
 
 Revoking. — If a revoke happen to 
 be made, the adversary may add three 
 to their score, or take three tricks from 
 them, or take down three from their 
 score ; and, if up, must remain at nine. 
 
 If any person revoke, and, before 
 the cards be turned, discover it, the ad- 
 versary may cause the highest or lowest 
 of the suit led, or call the card then 
 played at any time, if it do not cause 
 a revoke. 
 
 No revoke to be claimed till the 
 trick be turned and quitted, or the 
 party who revoked, or his partner, 
 have played again. 
 
 If any person claim a revoke, the 
 adverse party are not to mix their 
 cards, upon forfeiting the revoke. 
 
 No revoke can be claimed after the 
 cards are cut for a new deal. 
 
 Calling Honors. — If any perso» 
 call, except at the point of eight, th€ 
 adverse party may consult, and have 
 new deal. 
 
 After the trump card is turned up 
 no person may remind his partner to 
 call, on penalty of losing one point. 
 
 If the trump card be turned up, no 
 honors can be set up unless before 
 claimed ; and scoring honors, not 
 having them, to be scored against 
 them. 
 
 If any person call at eight, and be 
 answered, and the opposite parties 
 have thrown down their cards, and it 
 appear they have not their honors, 
 they may consult, ijid have a new deal 
 or not. 
 
S9« 
 
 YOU ask! — I'll tellI 
 
 If any person answer without an 
 honor, the adversaries may consult, 
 and stand the deal or not. 
 
 If any person call at eight, after he 
 has played, the adversaries may call a 
 new deal. 
 
 Separating and Showing the 
 Cards. — If any person separate a card 
 from the rest, the adverse party may 
 call it if he name it; but if he call a 
 wrong card, he or his partner are 
 liable, for once, to have the highest or 
 lowest card called in any suit led 
 during that deal. 
 
 If any person throw his cards on the 
 table, supposing the game lost, he may 
 not take them up, and the adversaries 
 may call them provided he do not revoke. 
 
 If any person be sure of winning 
 every trick in his hand, he may show 
 his cards, but is liable to have them 
 called. 
 
 Omitting to Play to a Trick.— If 
 any person omit to play to a trick, 
 and it appear he has one card more 
 than the rest, it shall be at the option 
 of the adversary to have a new deal. 
 
 Respecting who Played a Par- 
 ticular Card. — Each person ought 
 to lay his card before him ; and if either 
 of the adversaries mix their cards with 
 his, his partner may demand each 
 person to lay his card before him, but 
 not to inquire who played any particu- 
 lar card. 
 
 These laws are agreed to by the best 
 judges. 
 
 Maxims for WMst. — Leader. — 
 Begin with the suit of which you have 
 most in number ; for, when the trumps 
 are out, you will probably make 
 several tricks by it. 
 
 If you hold equal numbers in different 
 suits, begin with the strongest, because 
 it is the least liable to injure your 
 partner. 
 
 Sequences are always eligible leads, 
 as supporting your partner without in- 
 juring your own hand. 
 
 Lead from a king or queen, rather 
 than from an ace ; for since the adver- 
 saries will lead from those suits which 
 vou do not, your ace will do them mos'^/ 
 barm 
 
 Lead from a king rather than a queen, 
 and from a queen rather than from a 
 knave ; for the stronger the suit, the 
 less is your partner endangered. 
 
 Lead not from ace queen, or ace 
 knave, till necessary ; for, if that suit 
 be led by the adversaries, you have a 
 good chance of making two tricks in it. 
 
 In all sequences to a queen, knave, 
 or ten, begin with the hignest, because 
 it will frequently distress your left-hand 
 adversary. 
 
 Having ace, king, and knave, lead 
 the king ; for, if strong in trumps, you 
 may wait the return of this suit, and 
 finesse the knave. 
 
 Having ace, queen, and one small 
 card, lead the small one; for, by this 
 lead, your partner has a chance to make 
 the knave. 
 
 Having ace, king, and two or three 
 small cards, play ace and king if weak, 
 but a small card if strong in trumps: 
 you may give your partner the chance 
 of making the first trick. 
 
 Having king, queen, and one small 
 card, play the small one ; for your part- 
 ner has an equal chance to win, and you 
 need not fear to make king or queen. 
 
 Having king, queen, and two or three 
 small cards, lead a small card if stiong, 
 and the king if weak in trumps; for 
 strength in trumps entitles you to play 
 a backward game, and give your part- 
 ner a chance of winning the first trick; 
 but if weak in trumps, lead the king or 
 queen, to secure a trick in that suit. 
 
 Having an ace, with four small cards, 
 and no other good suit, play a small 
 card if strong in trumps, and the ace 
 if weak ; for strength in trumps may 
 enable you to make one or two of the 
 small cards, although your partner can- 
 not support the lead. 
 
 Having king, knave, and ten, lead 
 the ten ; for, if your partner hold the 
 ace, you have a good chance to make 
 three tricks, whether he pass the ten 
 or not. 
 
 Having king, queen, and ten, lead 
 the king; for, if it fail, by putting on 
 the ten, upon the return of that suit 
 from your partner, you have a chance 
 of making two tricks. 
 
HOME AMUSEMENTS. 
 
 399 
 
 Having queen, knave, and nine, lead 
 the queen ; for, upon the return of that 
 Buit from your partner, by putting on 
 the nine, you will, probably, make the 
 knave. 
 
 Second Hand. — Having ace, king, 
 and small ones, play a small card if 
 strong in trumps, but the king if weak 
 in them ; for, otherwise, your ace or 
 king might be trumped in the latter 
 case, and no hazards should be run 
 with few trumps but in critical cases. 
 
 Having ace, queen, and small cards, 
 play a small one, for, upon the return 
 of that suit, you will, probably, make 
 two tricks. 
 
 Having ace, knave, and small cards, 
 play a small one, for, upon the return 
 of the suit, you will, perhaps, make two 
 tricks. 
 
 Having ace, ten, or nine, with small 
 cards, play a small one, for, by this 
 method, you have a chance of making 
 two tricks in the suit. 
 
 Having king, queen, ten, and small 
 cards, play the queen ; for, by playing 
 the ten upon the return of the suit, you 
 will, probably, make two tricks in it. 
 
 Having king, queen, and small cards, 
 play a small card if strong in trumps, 
 but the queen if weak in them ; for 
 strength in trumps warrants playing a 
 backward game, and it is always ad- 
 vantageous to keep back your adver- 
 saries' suit. 
 
 If you hold a sequence to your 
 highest card in the suit, play the 
 lowest of it, for, by this means, your 
 partner will be informed of your 
 strength. 
 
 Having queen, knave, and small 
 ones, play the knave, because you will, 
 probably, secure a trick. 
 
 Having queen, ten, and small ones, 
 play a small one, for your partner has 
 an equal chance to win. 
 
 Having either ace, king, queen, or 
 knave, with small cards, play a small 
 one, for your partner has an equal 
 chance to win the trick. 
 
 Having either ace, king, queen, or 
 knave, with one small card only, play 
 the small one, for, otherwise, your ad- 
 versary will finesse upon you. 
 
 If a queen be led, and you hold the 
 king, put that on, for if your partner 
 hold the ace, you do no harm ; and, if 
 the king be taken, the adversaries have 
 played two honors to one. 
 
 If a king be led, and you hold ace, 
 knave, and small ones, play the ace, for 
 it cannot do the adversary a greater 
 injury. 
 
 Third Hand. — Having ace and 
 king, play the ace and return the king, 
 because you should not keep the com- 
 mand of your partner's strong suit. 
 
 Having ace and queen, play the ace, 
 and return the queen; for, although 
 it may prove better in some cases to 
 put on the queen, yet, in general, 
 your partner is best supported by this 
 method. 
 
 Having ace and knave, play the ace 
 and return the knave, in order to 
 strengthen your partner's hand. 
 
 Having king and knave, play the 
 king ; and, if it win, return the knave, 
 for same reason as preceding paragraph. 
 
 Always play the best when your 
 partner plays a small card, as it best 
 supports your partner. 
 
 If you hold the ace and one small 
 card only, and your partner lead the 
 king, put on the ace, and return the 
 small one; for, otherwise, your ace 
 will be an obstruction to his suit. 
 
 If you hold the king and one small 
 card only, and your partner lead the 
 ace, if the trumps be out, play the 
 king; for, by putting on the king, 
 there will be no obstruction to the suit. 
 
 Fourth Hand. — If a king be led, 
 and you hold ace, knave, and a small 
 card, play the small one ; for, supposing 
 the queen to follow, you probably make 
 both ace and knave. 
 
 When the third hand is weak in his 
 partner's lead, you may often return 
 that suit to great advantage ; but this 
 rule must not be applied to trumps, 
 unless you are very strong indeed. 
 
 Cases in which you should Re- 
 turn YOUR Partner's Lead Imme- 
 diately. — When you win with the 
 ace and can return an honor, for that 
 will greatly strengthen his hand. 
 
 When he leads a trump, in which 
 
400 
 
 YOU ask! — I'll tell! 
 
 case return the best remaining in your 
 hand (unless you held four originally), 
 except the lead be through an honor. 
 
 When your partner has trumped 
 out ; for then it is evident he wants to 
 make his great suit. 
 
 When you have no good card in 
 any other suit ; for then you entirely 
 depend on your partner. 
 
 Cases in which you should not 
 Return your Partner's Lead Im- 
 mediately. — If you win with the 
 king, queen, or knave, and have only 
 small cards left; for the return of a 
 small card will more distress than 
 strengthen your partner. 
 
 If you hold a good sequence; for 
 then you may show a strong suit, and 
 not injure his hand. 
 
 If you have a strong suit ; because 
 leading from a strong suit directs your 
 partner, and cannot injure him. 
 
 If you have a good hand ; for, in 
 ibis case, you ought to consult your 
 own hand. 
 
 If you hold five trumps; for then 
 you are warranted to play trumps, if 
 you think it right. 
 
 Leading Trumps. — Lead trumps 
 from a strong hand, but never from a 
 weak one, by which means you will 
 secure your good cards from being 
 trumped. 
 
 Trump not out with a bad hand, 
 although you hold five small trumps ; 
 for, since your cards are bad, it is only 
 trumping for the adversaries' good 
 ones. 
 
 Having ace, king, knave, and three 
 small trumps, play ace and king ; for 
 the probability of the queen's falling 
 is in your favor. 
 
 Having ace, king, knave, and one 
 or two small trumps, play the king, 
 and wait the return from your partner 
 to put on the knave, in order to win 
 the queen ; but, if you particularly 
 wish the trumps out, play two rounds, 
 and then your strong suit. 
 
 Having ace, king, and two or three 
 small trumps, lead a small one ; this is 
 CO let your partner win the first trick ; 
 but if you nave good reason for get- 
 ting out the trumps, play three rounds. 
 
 or play ace and king, and then pro 
 ceed with your strong suit. 
 
 If your adversaries be eight, and 
 you do not hold an honor, throw off 
 your best trump ; for, if your partner 
 has not two honors, you have lost the 
 game ; and if he holds two honors, it 
 is most advantageous to lead a trump. 
 
 Having ace, queen, knave, and 
 small trumps, play the knave ; for, by 
 this means, the king only can make 
 against you. 
 
 Having ace, queen, ten, and one or 
 two small trumps, lead a small one, 
 for it will give your partner a chance 
 to win the trick, and keep the com- 
 mand in your own hand. 
 
 Having king, queen, ten, and small 
 trumps, lead the king; for if the king 
 be lost, upon the return of trumps you 
 may finesse the ten. 
 
 Having king, knave, ten, and small 
 ones, lead the knave, because it will 
 prevent the adversaries from making 
 a small trump. 
 
 Having queen, knave, nine, and 
 small trumps, lead the queen; for, if 
 your partner hold the ace, you have a 
 good chance of making the whole suit. 
 
 Having queen, knave, and two or 
 three small trumps, lead the queen, 
 for the reason just mentioned. 
 
 Having knave, ten, eight, and small 
 trumps, lead the knave ; for, on the 
 return of trumps, you probably may 
 finesse the eight to advantage. 
 
 Having knave, ten, and three small 
 trumps, lead the knave, because it will 
 most distress your adversaries, unless 
 two honors are held on your right 
 hand; the odds against which are 
 about three to one. 
 
 Having only small trumps, play the 
 highest; by which you will support 
 your partner all you can. 
 
 Having a sequence, begin with the 
 highest ; by this means, your partner 
 is best instructed how to play his hand, 
 and cannot possibly be injured. 
 
 If any honor be turned up on your 
 left, and the game much against you, 
 lead a trump the first opportunity ; for, 
 your game being desperately bad, thii 
 method is the most likely to retrieve it; 
 
HOME AMUSEMENTS. 
 
 401 
 
 In all other cases it is dangerous 
 leading through an honor, unless you 
 be strong in trumps, or have a good 
 hand; because all the advantage of 
 trumping through an honor lies in 
 your partner's finessing. 
 
 Supposing it hereafter proper to lead 
 trumps, when an honor is turned up 
 on your left, you, holding only one 
 honor, with a small trump, play the 
 honor, and next the small one; be- 
 cause it will greatly strengthen your 
 partner's hand, and cannot hurt your 
 own. 
 
 If an honor be turned up on the left, 
 and you hold a sequence, lead the high- 
 est of it, because it will prevent the 
 last hand from injuring your partner. 
 
 If a queen be turned up on the left, 
 and you hold ace, king, and a small 
 one, lead the small trump, because you 
 will have a chance of getting the queen. 
 
 If a queen be turned up on the left, 
 and you hold a knave, with small ones, 
 lead the knave ; for the knave cannot 
 be of service, as the queen is on your 
 left. 
 
 If an honor be turned up by your 
 partner, and you are strong in trumps, 
 lead a small one ; but if weak in them, 
 lead the best you have; by this play 
 the weakest hand will support the 
 strongest. 
 
 If an ace be turned up on the right, 
 you holding king, queen, and knave, 
 lead the knave ; a secure lead. 
 
 If an ace be turned up on the right, 
 and you hold king, queen, and ten, 
 lead the king, and upon the return of 
 trumps play the ten ; for, by this 
 means, you show a great strength to 
 your partner, and will, probably, make 
 two tricks in them. 
 
 If a king be turned up on the right, 
 and you hold queen, knave, and nine, 
 lead knave, and, upon the return of 
 trumps, play the nine, because it may 
 prevent the ten from making. 
 
 If a king be turned up on your right, 
 and you hold knave, ten, and nine, 
 lead the nine, and, upon the return of 
 trumps, play the ten; because this 
 method will best disclose your strength 
 in trumps. 
 
 26 
 
 If a queen be turned up on the right, 
 and you hold ace, king, and knave, 
 lead the king, and, upon the return of 
 trumps, play the knave, because you 
 are then certain to make the knave. 
 
 If a queen be turned up on the right, 
 and you hold ace, king, and small 
 ones, lead the king ; and, upon the re- 
 turn of trumps, you may finesse, unless 
 the queen falls, for, otherwise, the 
 queen will make a trick. 
 
 If a knave be turned up on the 
 right, and you hold king, queen, and 
 ten, lead the queen, and, upon the 
 return of trumps, play the ten ; for, by 
 this means, you will make the ten. 
 
 If a knave be turned up on the 
 right, and you hold king, queen, and 
 small ones, lead the king ; and, if that 
 come home, play a small one, for it is 
 probable your partner holds the ace. 
 
 If a knave be turned up on the 
 right, and you liold king and ten or 
 queen and ten, with two small cards, 
 lead a small one ; and, upon the return 
 of trumps, play the ten, for it is five to 
 four that your partner holds one honor. 
 
 Whek you Turn Up an Honor in 
 Whist. — If you turn up an ace, and 
 hold only one small trump with it, if 
 either adversary lead the king, put on 
 the ace. 
 
 But, if you turn up an ace, and hold 
 two or three small trumps with it, and 
 either adversary lead the king, put on 
 a small one ; for, if you play the ace, 
 you give up the command in trumps. 
 
 If you turn up the king, and hold 
 only one small trump with it, and your 
 right-hand adversary lead a trump, 
 play the king. 
 
 If you turn up a king, and hold two 
 or three small trumps with it, if your 
 right-hand adversary lead a trump, 
 play a small one. 
 
 If you turn up a queen or a knave, 
 and hold, besides, only small trumps, 
 if your right-hand adversary lead a 
 trump, put on a small one. 
 
 If you hold a sequence to the honor 
 turned up, play it last. 
 
 Playing for the Odd Trick. — 
 Be cautious of trumping out, notwith- 
 standing you have a good hand. 
 
402 
 
 YOU ask! — I'll tellI 
 
 Never trump out, if your partner 
 appears likely to trump a suit. 
 
 If you are moderately strong in 
 trumps, force your partner, for by this 
 you probably make a trick. 
 
 Make your tricks early, and be cau- 
 tious of finessing. 
 
 If you hold a single card of any suit, 
 »nd only two or three small trumps, 
 .ead the single card. 
 
 Calculations of Whist. — It is 
 about five to four that your partner 
 holds one card out of any two. 
 
 It is about five to two that he holds 
 one card out of three. 
 
 It is about four to one that he holds 
 one card out of any four. 
 
 It is two to one that he does not 
 hold a certain card. 
 
 It is about three to one that he does 
 not hold two cards out of any three. 
 
 It is about three to two that he does 
 not hold two cards out of any four. 
 
 CRIBBAGE.— The game of cribbage 
 differs from all other games by its 
 immense variety of chances. It is 
 reckoned useful to young people in the 
 science of calculation. It is played 
 with the whole pack of cards, gener- 
 ally by two persons, and sometimes by 
 four. There are also five different 
 modes of playing — that is, with five, 
 six, or eight cards ; but the games are 
 principally those with five and six 
 cards. The rules vary a little in dif- 
 ferent companies, but the following 
 are those most generally observed : 
 
 Terms Used in Cribbage. — Qrib. 
 — The crib is composed of the cards 
 thrown away by each party, and the 
 dealer is entitled to score whatever 
 points are made by them. 
 
 Pairs are two similar cards, as two 
 aces or two kings. Whether in hand 
 o- playing they reckon for two points. 
 
 Pairs-Royal are three similar cards, 
 and reckon for six points, whether in 
 hand or playing. 
 
 Dottble Pairs-Royal are four similar 
 cards, and reckon for twelve points, 
 whether in hand or playing. The 
 points gained by pairs, pairs-royal, 
 and double pairs-royal, in playing, are 
 thus effected : — Your adversary having 
 
 played a seven and you another, con- 
 stitutes a pair, and entitles you to 
 score two points : your antagonist then 
 playing a third seven, makes a pair- 
 royal, and he marks six ; and your 
 playing a fourth is a double pair- 
 royal, and entitles you to twelve 
 points. 
 
 Fifteens. — Every fifteen reckons for 
 two points, whether in hand or play- 
 ing. In hand they are formed either 
 by two cards, such as a five and any 
 tenth card, a six and a nine, a seven 
 and an eight, or by three cards, as a 
 two, a five, and an eight, etc. And 
 in playing thus, if such cards are 
 played as make together fifteen, the 
 two points are to be scored towards 
 the game. 
 
 Sequences are three or four or more 
 successive cards, and reckon for an 
 equal number of points either in hand 
 or play. In playing a sequence, it is of 
 no consequence which card is thrown 
 down first; as thus: — your adversary 
 playing an ace, you a five, he a three, 
 you a two, then he a four, he counts 
 five for the sequence. 
 
 Flush. — When the cards are all of 
 one suit, they reckon for as many 
 points as there are cards. For a flush 
 in the crib, the card turned up must 
 be of the same suit as those put out in 
 the crib. 
 
 Noddy. — The knave of the suit 
 turned up reckons for one point; if a 
 knave be turned up, the dealer is to 
 mark two ; but it cannot be reckoned 
 again; and when played it does not 
 score anything. 
 
 End Hole. — The point scored by the 
 last player, if he makes under thirty- 
 one ; if he makes thirty-one exactly, 
 he is to mark two. To obtain either 
 of these is considered a great advan- 
 tage. 
 
 Last. — Three points taken at the 
 commencement of the game of five- 
 card cribbage by the non-dealer. 
 
 Rules of Cribbage. — The adverse 
 parties cut the cards to determine who 
 shall be dealer ; the lowest card has it. 
 The ace is the lowest. 
 
 In dealing, the dealer may discover 
 
HOME AMUSEMENTS. 
 
 403 
 
 tis own cards, but not those of his ad- 
 versary — who may mark two, and call 
 a fresh deal. 
 
 Should too many cards be dealt to 
 either, the non-dealer may score two, 
 and demand another deal, if the error 
 be detected previous to taking up the 
 cards ; if he do not wish a new deal, 
 the extra cards must be drawn away. 
 When any player has more than the 
 proper number of cards in hand, the 
 opponent may score four,, and call a 
 new deal. 
 
 If any player meddle with the pack 
 after dealing, till the period of cutting 
 it for the turn-up card, then his oppo- 
 nent may score two points. 
 
 If any player take more than he is 
 entitled to, the other party should not 
 only put him back as many points as 
 are overscored, but likewise take the 
 game extra number for his own game. 
 Should either party even meddle 
 with his own pegs unnecessarily, the 
 opponent may score two points; and 
 if any one take out his front peg, he 
 must place the same back behind the 
 other. If any be misplaced by acci- 
 dent, a bystander may replace the 
 same, according to the best of his 
 judgment; but he should never other- 
 wise interfere. 
 
 If any player neglect to set up what 
 he is entitled to, the adversary is al- 
 lowed to take the points so omitted. 
 
 Each player may place his own cards, 
 when done with, upon the pack. 
 
 In five-card cribbage, the cards are 
 to be deal t one by one ; but when played 
 with six cards, then it is customary to 
 give three, and if with eight cards, four 
 at a time. 
 
 The non-dealer, at the commence- 
 ment of the game, in five-card crib- 
 bage, scores three points, called three 
 for last; but in six and eight-card 
 cribbage this is not to be done. 
 
 In what is called the Bath game, 
 they reckon flushes upon the board; 
 that is, when three cards of the same 
 suit are played successively, the party 
 playing the third scores three points; 
 if the adversary play a fourth of the 
 vame suit, then he is to score four, and 
 
 so on for four, five, six, or as long as 
 the same suit continues to be played in 
 uninterrupted succession, and that the 
 whole number of pips do not reckon 
 thirty-one. 
 
 Five-Card Cribbage. — It is unne- 
 cessary to describe cribbage - boards ; 
 the sixty-one points or holes marked 
 thereon make the game. We have be- 
 fore said that the party cutting the 
 lowest card deals ; after which, each 
 player is first to lay out two of the five 
 cards for the crib, which always be- 
 longs to the dealer; next, the adver- 
 sary is to cut the remainder of the pack, 
 and the dealer to turn up and lay 
 upon the crib the uppermost card, for 
 which, if a knave, he is to mark two 
 points. The card' turned up is to be 
 reckoned by both parties, whether in 
 showing their hands or crib. After 
 laying out and cutting as above men- 
 tioned, the eldest hand is to play a 
 card, which the other should endeavor 
 to pair, or find one, the pips of which, 
 reckoned with the first, will make fif- 
 teen ; then the non-dealer must play 
 another card, and try to make a pair, 
 pair-royal, sequence, flush (where al- 
 lowed of), or fifteen, provided the 
 cards already played have not exceeded 
 that number; and so on alternately, 
 until the pips on the cards played 
 make thirty-one, or the nearest possi- 
 ble number under that. 
 
 Counting for Game. — When the 
 party, whose turn it may be to play, 
 cannot produce a card that will make 
 thirty-one, or come under that num- 
 ber, he is then to say " Go " to his an- 
 tagonist, who, thereupon, will be en- 
 titled to score one, or must play any 
 card or cards he may have that will 
 make thirty-one, or under ; and if he 
 can make exactly thirty-one, he is to 
 take two points; if not, one: the last 
 player has often opportunity this way 
 to make pairs or sequences. Such cards 
 as remain after this are not to be played ; 
 but each party having, during the play, 
 scored his points gained, in the manner 
 before directed, must proceed, the non- 
 dealer first to count and take for hia 
 hand, then the dealer for his hand, 
 
404 
 
 YOU ask! — I'll tellI 
 
 and also for his crib, reckoning the 
 cards every way they can possibly 
 be varied, and always including the 
 turned-up card. 
 
 Points. 
 
 For every fifteen 2 
 
 Pair, or two of a sort 2 
 
 Pair-royal, or three of a sort... 6 
 Double pair-royal, or four ditto 12 
 Knave of the turned-up suit... 1 
 Sequences and flushes,whatever num- 
 ber. 
 
 Maxims for Laying out the Crib 
 Cards. — It is always requisite, in lay- 
 ing out cards for the crib, that every 
 player should consider not only his 
 own hand, but also to whom the crib 
 belongs, as well as the state of the 
 game; for what might be proper in 
 one situation would be highly impru- 
 dent in another. When any player 
 possesses a pair-royal, it is generally 
 advisable to lay out the other cards for 
 crib, unless it belongs to the adversary, 
 and they consist of two fives, a deuce, 
 and a trois, five and six, seven and 
 eight, five and any other tenth card, or 
 that the game be almost finished. A 
 player, when he does not thereby ma- 
 terially injure his hand, should for his 
 own crib lay out close cards, in hope 
 of making a sequence ; or two of a suit, 
 in expectation of a flush ; or any that 
 of themselves amount to fifteen, or such 
 as reckoned with others will make that 
 number, except when the antagonist 
 be nearly up, and it may be expedient 
 to keep such cards as probably may 
 prevent him from gaining at play. 
 The opposite method should be pur- 
 sued in respect to the adversary's crib, 
 which each person should endeavor to 
 balk, by laying out those cards that 
 are not likely to prove to advantage, 
 unless at such a stage of the game 
 when it may be of consequence to 
 keep in hand cards likely to tell in 
 play, or when the non-dealer would be 
 either out by his hand, or has reason 
 for judging the crib of little moment. 
 A king is the best card to balk a crib, 
 as none can form a sequence beyond 
 it, except in some companies, where 
 king, queen, ace, are allowed as a se- 
 
 quence; and either a king or queen, 
 with an ace, six, seven, eight, or nine, 
 are good ones to put out. Low cards 
 are generally the most likely to gain 
 at play; the flushes and sequences, 
 particularly if the latter be also flushes, 
 constitute the most eligible hands, aa 
 thereby the player will often be enabled 
 either to assist his own crib, or balk 
 that of the opponent, to whom a knave 
 should never be given, if with pro- 
 priety it can be retained. 
 
 Three or Four-Hand Cribbage 
 differs only from the preceding, as the 
 parties put out but one card each to 
 the crib ; and when thirty-one, or the 
 nearest ajiproximatiug number has 
 been made, then the next eldest hand 
 leads, and the players go on again in 
 rotation, with any remaining cards, 
 till all are played out, before they pro- 
 ceed to show. For three-hand crib- 
 bage triangular boards are used. 
 
 Three-Hand Cribbage is some- 
 times played, wherein one person sits 
 out, not each game, but each deal, in 
 rotation. In this the first dealer gen- 
 erally wins. The chances in this game 
 are often so great, that even between 
 skilful gamesters it is possible, at 
 five-card cribbage, when the adversary 
 is fifty-six, for a lucky player, who 
 had not previously made a single hole, 
 to be more than up in two deals, his 
 opponent getting no farther than sixty 
 in that time ; and in four-hand crib- 
 bage, a case may occur wherein none 
 of the parties hold a single point in 
 hand, and yet the dealer and his 
 friend, with the assistance of a knave 
 turned up, may make sixty-one by 
 play in one deal, while the adversaries 
 only get twenty-four ; and although 
 this may not happen for many years, 
 yet similar games may now and then 
 be met with. 
 
 Six-Card Cribbage varies from 
 that played with five, as the players 
 (always only two) commence on an 
 e<iuality, without scoring any points 
 for the last, retain four cards in hand, 
 and all the cards are to be played out, 
 as in three and four-hand cribbage 
 with five cards. At this game it is of 
 
HOME AMUSEMENTS. 
 
 405 
 
 *dvantage to the last player to keep 
 as close as possible, in hopes of com- 
 ing in for fifteen, a sequence, or pair, 
 besides the end hole, or thirty-one. 
 The first dealer is reckoned to have 
 some trifling advantage, and each 
 player may, on the average, expect to 
 make twenty-five points in every two 
 deals. The first non-dealer is considered 
 to have preference, when he gains ten 
 or more the first hand, the dealer 
 not making more than his average 
 number. 
 
 The Greatest Possible Number 
 that can be gained by the show of any 
 hand or crib, either in five or six-card 
 cribbage, is twenty-nine; it is com- 
 posed of three fives and a knave, with 
 a fourth five, of the same suit as the 
 knave, turned up ; this very seldom 
 happens. But twenty-four is an un- 
 common number, and may be formed 
 of four threes and a nine, or two fours, 
 one five, and two sixes ; add some 
 other combinations that experience 
 will point out. 
 
 Eight-Card Cribbage is some- 
 times played, but very seldom. 
 
 Odds op the Game op Cribbage. 
 — The average number estimated to be 
 held from the cards in hand is rather 
 more than four, and under five ; to be 
 gained in play, two for the dealer, and 
 one for the adversary, making in all an 
 average of six throughout the game ; 
 the probability of the crib is five ; so 
 that each player ought to make sixteen 
 in two deals ; by which it will appear 
 the dealer has somewhat the ad- 
 vantage, supposing the cards to run 
 equal, and the players well matched. 
 By attending to this calculation, any 
 person may judge whether he be at 
 home or not, and thereby play his 
 game accordingly ; either making a 
 grand push when he is behind and 
 holds good cards, or endeavoring to 
 balk his adversary when his hand 
 proves indifferent. 
 ALL-FOURS is usually played by two 
 persons ; not unfrequently by four. Its 
 name is derived from the four chances, 
 called high, low, Jack, game, each 
 making a point. A complete pack of 
 
 cards must be provided, six of which 
 are to be dealt to each party, three at a 
 time ; and the next card, the thirteenth, 
 is to be turned up for the trump by the 
 dealer, who, if it prove a knave, is to 
 score one point. The party who cuts 
 the highest card is to deal first. The 
 cards rank in the same manner as at 
 whist, for whoever scores the first ten 
 points wins. 
 
 Laws of All-Fours.— A new deal 
 can be demanded, if in dealing the 
 dealer discovers any of the adversary's 
 cards ; if, to either party, too many 
 cards have been dealt : in the latter 
 case it is optional with the parties, 
 provided it be done before a card 
 has been played but not after, to 
 draw from the opposing hand the 
 extra card. 
 
 If the dealer expose any of his own 
 cards, the deal is to stand good. 
 
 No person can beg more than once 
 in each hand, except by mutual agree- 
 ment. 
 
 Each party must trump or follow suit 
 if they can, on penalty of the adversary 
 scoring one point. 
 
 If either player score wrong, it 
 must be taken down, and the ad- 
 versary shall either score four points 
 or one, as may have previously been 
 agreed. 
 
 When a trump is played, it is allowa- 
 ble to ask your adversary if it be either 
 high or low. 
 
 One card may count all-fours ; for 
 example, the eldest hand holds the 
 knave and stands his game, the dealer 
 has neither trump, ten, ace, nor court- 
 card; it will follow that the knave will 
 be both high, low, Jack, and game, as 
 explained by — 
 
 Terms Used in All- Fours.— JSz^rA. 
 — The highest trump out, the holder to 
 score one point. 
 
 Low. — The lowest trump out, the 
 original holder to score one point, even 
 if it be taken by the adversary. 
 
 Jack. — The knave of trumps, the 
 holder to score one, unless it be won 
 by the adversary ; in that case the 
 winner is to score the point. 
 
 Game. — The greatest number that. 
 
406 
 
 YOU ask! — I'll tellI 
 
 in the tricks gained, can be shown by 
 either party, reckoning- 
 
 One for a knave. 
 Ten for a ten. 
 
 Four for an ace. 
 Three for a king. 
 Two for a queen. 
 The other cards do not count 
 
 thus 
 
 it may happen that a deal may be 
 played without having any to reckon 
 lor game. 
 
 Begging is when the eldest hand, 
 disliking his cards, uses his privilege, 
 and says, ^'Ibeg ;" in which case the 
 dealer must either suffer his adversary 
 to score one point, saying, " Take oiie" 
 or give each three cards more from 
 the pack, and then turn up the next 
 card, the seventh, for trumps ; if, how- 
 ever, the trump turned up be of the 
 same suit as the first, the dealer must 
 go on, giving each three cards more, 
 and turning up the seventh, until a 
 change of suit for trumps shall take 
 place. 
 
 Maxims for All-Fours. — Always 
 make your knave as soon as you can. 
 
 Strive to secure your tens ; this is to 
 be done by playing any small cards, 
 by which you may throw the lead into 
 your adversary's hand. 
 
 Win your adversary's best cards 
 when you can, either by trumping or 
 with superior cards. 
 
 If, being eldest hand, you hold 
 either ace, king, or queen of trumps, 
 without the knave or ten, play them 
 immediately, as, by this means, you 
 have a chance to win the knave or ten. 
 
 DOMINO. — Description of the 
 Game. — This game is played by two 
 or four persons, with twenty-eight 
 pieces of oblong ivory, plain at the 
 Dack, but on the face divided by a 
 black line in the middle, and indented 
 with spots, from one to a double-six, 
 which pieces are a double-blank, ace- 
 blank, double-ace, deuce-blank, deuce- 
 ace, double-deuce, trois-blank, trois- 
 ace, trois-deuce, double-trois, four- 
 blank, four-ace, four-deuce, four-trois, 
 double-four, five-blank, five-ace, five- 
 deuce, five-trois, five-four, double-five, 
 six-blank, six-ace, six-deuce, six-trois, 
 six-four, six-five, and double-six. 
 Bometimes a double set is played 
 
 with, of which double twelve b the 
 highest. 
 
 Method of Playing Dominoes.- 
 At the commencement of the game 
 the dominoes are well mixed together, 
 with their faces upon the table. Each 
 person draws one, and if four play, 
 those who choose the two highest are 
 partners against those who take the 
 two lowest ; drawing the latter also 
 serves to determine who is to lay down 
 the first piece, which is reckoned a 
 great advantage. Afterwards each 
 player takes seven pieces at random. 
 The eldest hand having laid down one, 
 the next must pair him, at either end 
 of the piece he may choose, accord- 
 ing to the number of pips, or the 
 blank in the compartment of the 
 piece ; but whenever any one cannot 
 match the part, either of the domino 
 last put down, or of that unpaired at 
 the other end of the row, then he says 
 "Go;" and the next is at liberty to 
 play. Thus they play alternately, 
 either until one party has played all 
 his pieces, and thereby won the game, 
 or till the game be blocked: this is 
 when neither party can play, by 
 matching the pieces where unpaired 
 at either end ; then that party wins 
 who has the smallest number of pips 
 on the pieces remaining in their pos- 
 session. It is to the advantage of 
 every player to dispossess himself as 
 early as possible of the heavy pieces,^ 
 such as a double-six, five, four, etc. 
 Sometimes, when two persons play,, 
 they take each only seven pieces, and 
 agree to play or draw, i. e., when one 
 cannot come in, or pair the pieces 
 upon the board at the end unmatched,, 
 he then is to draw from the fourteen 
 pieces in stock till he find one to suit. 
 
 LOO. — Description of the Game.. 
 — Loo, or Lue, is subdivided into limit- 
 ed and unlimited Loo ; it is a game the- 
 complete knowledge of which can easily 
 be acquired, and is played two ways, 
 both with five and three cards, though 
 most commonly with five dealt from a. 
 whole pack, either first three and thea 
 two, or by one at a time. Several per- 
 sons may play together, but tiie great- 
 
HOME AMUSEMENTS. 
 
 407 
 
 est number can be admitted when with 
 three cards only. 
 
 Method of Playing Loo. — After 
 five cards have been given to each 
 player, another is turned up for trump ; 
 the knave of clubs generally, or some- 
 times the knave of the trump suit, as 
 agreed upon, is the highest card, and is 
 styled pam ; the ace of trumps is next 
 in value, and the rest in succession, as 
 at whist. Each player has the liberty 
 of changing for others, from the pack, 
 all or any of the five cards dealt, or of 
 throwing up the hand, in order to es- 
 cape being looed. Those who play their 
 cards, either with or without changing, 
 and do not gain a trick, are looed ; as is 
 likewise the case with all who have 
 stood the game, when a flush or flushes 
 occur ; and each, excepting any player 
 holding pam, of an inferior flush, is re- 
 quired to deposit a stake, to be given 
 to the person who sweeps the board, or 
 divided among the winners at the ensu- 
 ing deal, according to the tricks which 
 may then be made. For instance, if 
 every one at dealing stakes half a dol- 
 lar, the tricks are entitled to ten cents 
 apiece, and whoever is looed must put 
 down half a dollar, exclusive of the 
 deal : sometimes it is settled that each 
 person looed shall pay a sum equal to 
 what happens to be on the table at the 
 time. Five cards of a suit, or four 
 with pam, compose a flush, which 
 sweeps the board, and yields only to a 
 superior flush, or the elder hand. When 
 the ace of trumps is led, it is usual to 
 say, "^ Pam, be civil;" the holder of 
 which last-mentioned card is then ex- 
 pected to let the ace pass. When Loo 
 is played with three cards, they are 
 dealt by one at a time, pam is omitted, 
 and the cards are not exchanged, nor 
 permitted to be thrown up. 
 
 PUT. — The game of Put is played 
 with an entire pack of cards, generally 
 by two, but sometimes by four persons. 
 At this game the cards have a difierent 
 value from all others. The best card 
 in the pack is a trois, or three ; the next 
 deuce, or two ; then come in rotation, as 
 at other games, the ace, king, queen, 
 knave, ten, etc. The dealer distributes 
 
 three cards to each player, by one at a 
 time ; whoever cuts the lowest card has 
 the deal, and five points make the game, 
 except when both parties say, ^^Iput " — 
 for then the score is at an end, and the 
 contest is determined in favor of that 
 party who may win two tricks out of 
 three. When it happens that each 
 player has won a trick, and the third 
 is a tie — that is, covered by a card of 
 equal value — the whole goes for noth- 
 ing, and the game must begin anew. 
 
 Two-Handed Put. — The eldest 
 hand should play a card ; and whether 
 the adversary pass it, win it, or tie it, 
 you have a right to say, " / put," or 
 place your cards on the pack. If you 
 accept the first and your opponent de- 
 cline the challenge, you score one; if 
 you prefer the latter, your adversary 
 gains a point ; but if, before he play, 
 your opponent says, " / put," and you 
 do not choose to see him, he is entitled 
 to add one to his score. It is some- 
 times good play to say, "I put," be- 
 fore you play a card ; this depends on 
 the nature of your hand. 
 
 Four-Han DED Put. — Each party 
 has a partner, and when three cards 
 are dealt to each, one of the players 
 gives his partner his best card, and 
 throws the other two away ; the dealer 
 is at liberty to do the same to his part- 
 ner, and vice versa. The two persona 
 who have received their partners' cards 
 play the game, previously discarding 
 their worst card for the one they have 
 received from their partners. The game 
 then proceeds as at two-handed Put. 
 
 Laws of Put. — When the dealer 
 accidentally discovers any of his adver- 
 sary's cards, the adversary may demand 
 a new deal. 
 
 When the dealer discovers any of 
 his own cards in dealing, he must abide 
 by the deal. 
 
 When a faced card is discovered 
 during the deal, the cai'ds must be re- 
 shufiled, and dealt again. 
 
 If the dealer give his adversary 
 more cards than are necessary, the ad- 
 versary may call a fresh deal, or suffer 
 the dealer to draw the extra cards from 
 his hand. 
 
408 
 
 YOU ask! — I'll tellI 
 
 If the dealer give himself more cards 
 than are his due, the adversary may 
 add a point to liis game, and call a 
 fresh deal if he pleases, or draw the 
 extra cards from the dealer's hand. 
 
 No bystander must interfere, under 
 penalty of paying the stakes. 
 
 Either party saying, " I put " — that 
 K, "I play" — cannot retract, but 
 must abide the event of the game, or 
 pav the stakes. 
 
 SPECULATION is a noisy round 
 game, at which several may play, using 
 a complete pack of cards, bearing the 
 same import as at whist, with fish or 
 counters, on which such a value is 
 fixed as the company may agree. The 
 highest trump in each deal wins the 
 pool ; and whenever it happens that 
 not one is dealt, then the company 
 pool again, and the event is decided 
 by the succeeding coup. After deter- 
 mining the deal, etc., the dealer pools 
 six fish, and every other player four; 
 then three cards are given to each, by 
 one at a time, and another turned up 
 for trump. The cards are not to be 
 looked at, except in this manner: The 
 eldest hand shows the uppermost card, 
 which, if a trump, the company may 
 speculate on, or bid for — the highest 
 bidder buying and paying for it, pro- 
 vided the price offered be approved of 
 by the seller. After this is settled, if 
 the first card does not prove a trump, 
 then the next eldest is to show the up- 
 permost card, and so on — the com- 
 pany speculating as they please, till 
 all are discovered, when the possessor 
 of the highest trump, whether by pur- 
 chase or otherwise, gains the pool. To 
 play at speculation well, a recollection 
 only is requisite of what superior cards 
 of that particular suit have appeared 
 in the preceding deals, and calculating 
 the probability of the trump offered 
 proving the highest in the deal then 
 undetermined. 
 
 MATRIMONY.— The game of Mat- 
 rimony is played with an entire pack 
 of cards, by any number of persons 
 from five to fourteen. It consists of 
 five chanc'js. usually marked on a 
 board, nr sheet of paper, as follows : 
 
 
 Best. 
 Tlie Ace of Diamonds turned up. 
 
 
 'U 
 
 £ 2 
 
 INTRIGUE; 
 
 OR, 
 
 QUEEN AND KNAVE. 
 
 5 
 
 5' t» 
 
 z. 
 
 B 
 
 
 
 
 This game is generally played with 
 counters, and the dealer puts what he 
 pleases on each or any chance, the 
 other players depositing each the same 
 quantity, except one — that is, when 
 the dealer stakes twelve, the rest of the 
 company lay down eleven each. After 
 this, two cards are dealt round to every 
 one, beginning on the left; then to each 
 person one other card, which is turned 
 up, and he who so happens to get the 
 ace of diamonds sweeps all. If it be 
 not turned up, then each player shows 
 his hand ; and any of them having 
 matrimony, intrigue, etc., takes the 
 counters on that point; and when two 
 or more people happen to have a simi- 
 lar combination, the oldest hand has 
 the preference ; and should any chance 
 not be gained, it stands over to the next 
 deal. Observe — The ace of diamonds 
 turned up takes the whole pool, but 
 when in hand ranks only as any other 
 ace ; and if not turned up, nor any ace 
 in hand, then the king, or next supe- 
 rior card, wins the chance styled best. 
 
 Pope Joan. — Pope, a game some- 
 what similar to that of matrimony, is 
 played by a number of people, who 
 generally use a board painted for this 
 purpose, which may be purchased at 
 most turners' or toy shops. The eight 
 of diamonds must first be taken from 
 the pack, and after settling the deal, 
 shufHing, etc., the dealer dresses the 
 board, by putting fish, counters, or 
 other stakes, one each to ace, king, 
 queen, knave, and game ; two to matri- 
 mony, two to intrigue, and six to the 
 nine of diamonds, styled Pope. This 
 dressing is, in some companies, at the 
 individual expense of the dealer, 
 though, in others, the players contrib- 
 ute two stakes apiece toward the same. 
 The cards are next to be dealt round 
 
HOME AMUSEMENTS. 
 
 409 
 
 equally to every player, one turned up 
 for trump, and about six or eight left 
 in the stock to form stops ; as, for ex- 
 ample, if the ten of spades be turned 
 up, the nine consequently becomes a 
 stop ; the four kings and the seven of 
 diamonds are always fixed stops, and 
 the dealer is the only person permitted, 
 in the course of the game, to refer oc- 
 casionally to the stock for information 
 what other cards are stops in their re- 
 spective deals. If either ace, king, 
 queen, or knave happen to be the 
 turned-up trump, the dealer may take 
 whatever is deposited on that head ; 
 but when pope be turned up, the dealer 
 is entitled both to that and the game, 
 besides a stake for every card dealt to 
 each player. Unless the game be de- 
 termined by pope being turned up, the 
 eldest hand must begin by playing out 
 as many cards as possible; first the 
 stops, then pope, if he have it, and 
 afterward the lowest card of his longest 
 suit, particularly an ace, for that never 
 can be led through ; the other players 
 are to follow, when they can, in 
 sequence of the same suit, till a stop 
 occurs, and the party having the stop 
 thereby becomes eldest hand, and is to 
 lead accordingly ; and so on, until some 
 person parts with all his cards, by 
 which he wins the pool (game), and 
 becomes entitled besides to a stake for 
 every card not played by the others, 
 except from any one holding pope, 
 which excuses him from paying; but 
 if pope has been played, then the party 
 having held it is not excused. King 
 and queen form what is denominated 
 matrimony ; queen and knave make 
 intrigue, when in the same hand ; but 
 neither these, nor ace, king, queen, 
 knave, or pope, entitle the holder to 
 the stakes deposited thereon, unless 
 played out; and no claim can be al- 
 lowed after the board be dressed for the 
 succeeding deal ; but in all such cases 
 the stakes are to remain for future de- 
 termination. This game only requires 
 a little attention to recollect what stops 
 have bem made in the course of the 
 play ; as, for instance, if a player begin 
 by laying down the eight of clubs, then 
 
 the seven in another hand forms a stop, 
 whenever that suit be led from any 
 lower card ; or the holder, when eldest, 
 may safely lay it down, in order to 
 clear his hand. 
 
 CASSINO. — The game of Cassino 
 is played with an entire pack of cards, 
 generally by four persons, but some- 
 times by three, and often by two. 
 
 Terms Used in Cassino. — Great 
 Cassino, the ten of diamonds, which 
 reckons for two points. 
 
 Little Cassino, the two of spades, 
 which reckons for one point. 
 
 The Cards is when you have a 
 greater share than your adversary, and 
 reckons for three points. 
 
 The Spades is when you have the 
 majority of that suit, and reckons for 
 one point. 
 
 The Aces : each of which reckons for 
 one point. 
 
 Lurched is when your adversary has 
 won the game before you have gained 
 six points. 
 
 In some deals at this game it may so 
 happen that neither party win any- 
 thing, as the points are not set up ac- 
 cording to the tricks, etc., obtained, 
 but the smaller number is constantly 
 subtracted from the larger, both in 
 cards and points ; and if they both 
 prove equal, the game commences 
 again, and the deal goes on in rotation. 
 When three persons play at this game, 
 the two lowest add their points to- 
 gether, and subtract from the highest ; 
 but when their two numbers together 
 either amount to or exceed the highest, 
 then neither party scores. 
 
 Laws of Cassino. — The deal and 
 partners are determined by cutting, as 
 at whist, and the dealer gives four 
 cards, by one at a time, to every 
 player, and either regularly as he 
 deals, or by one, two, three, or four at 
 a time, lays four more, face upwards, 
 upon the board, and, after the first 
 cards are played, four others are to be 
 dealt to each person, until the pack be 
 concluded ; but it is only in the first 
 deal that any cards are to be turned 
 up. 
 I The deal is not lost when a card la 
 
410 
 
 YOU ask! — I'll tell! 
 
 faced by the dtaler, unless in the first 
 round, before any of the four cards are 
 turned up upon the table ; but if a 
 card happen to be faced in the pack, 
 before any of the said four be turned 
 up, then the deal must be begun 
 again. 
 
 Any person playing with less than 
 four cards must abide by the loss ; and 
 Bhould a card be found under the table, 
 the player whose number is deficient 
 is to take the same. 
 
 Each person plays one card at a 
 time, with which he may not only take 
 at once every card of the same denomi- 
 nation upon the table, but likewise all 
 that will combine therewith ; as, for 
 instance, a ten takes not only every 
 ten, but also nine and ace, eight and 
 deuce, seven and three, six and four, 
 or two fives ; and if he clear the board 
 before the conclusion of the game, he 
 is to score a point ; and whenever any 
 player cannot pair or combine, then he 
 is to put down a card. 
 
 The tricks are not to be counted be- 
 fore all the cards are played ; nor may 
 any trick but that last won be looked 
 at, as every mistake must be challenged 
 immediately. 
 
 After all the pack is dealt out, the 
 player who obtains the last trick sweeps 
 all the cards then remaining unmatched 
 upon the table. 
 
 VINGT - UN. — Description of 
 THE Game. — The game of Vingt-un, or 
 twenty-one, may be played by two or 
 more persons ; and, as the deal is ad- 
 vantageous, and often continues long 
 with the same person, it is usual to de- 
 termine it at the commencement by 
 turning up the first ace, or any other 
 mode that may be agreed upon. 
 
 Method of Playikg Vingt-un. 
 — The cards must all be dealt out in 
 succession, unless a natural Vingt-un 
 ocour, and in the meantime the pone, 
 or youngest hand, should collect those 
 that have been played, and shuflle them 
 together, ready for the dealer, against 
 the period when he shall have dis- 
 tiibuted the whole pack. The dealer 
 is first to give two cards, by one at a 
 time, to each player, including him- 
 
 self; then to ask every person in rota- 
 tion, beginning with the eldest hand 
 on the left, whether he stands or 
 chooses another card, which, if re- 
 quired, must be given from off the top 
 of the pack, and afterwards another, or 
 more, if desired, till the points of the 
 additional card or cards, added to those 
 dealt, exceed or make twenty-one ex- 
 actly, or such a number less than 
 twenty-one as may be judged proper 
 to stand upon. But when the points 
 exceed twenty-one, then the cards of 
 that individual player are to be thrown 
 up directly, and the stakes to be paid 
 to the dealer, who also is, in turn, en- 
 titled to draw additional cards ; and, 
 on taking a Vingt-un, is to receive 
 double stakes from all who stand the 
 game, except such other players, like- 
 wise having twenty-one, between whom 
 it is thereby a drawn game ; and when 
 any adversary has a Vingt-un, and the 
 dealer not, then the opponent so hav- 
 ing twenty - one wins double stakes 
 from him. In other cases, except a 
 natural Vingt-un happen, the dealer 
 pays single stakes to all whose num- 
 bers under twenty-one are higher than 
 his own, and receives from those who 
 have lower numbers ; but nothing is 
 paid or received by such players a» 
 have similar numbers to the dealer; 
 and when the dealer draws more than 
 twenty-one, he is to pay to all who 
 have not thrown up. 
 
 Natural Vingt-un. — Twenty-one, 
 whensoever dealt in the first instance, 
 is styled a Natural Vingt-un, it should 
 be declared immediately, and entitles 
 the possessor to the deal, besides 
 double stakes from all the players, 
 unless there shall be more than one 
 Natural Vingt-un ; in which case the 
 younger hand or hands having the 
 same are excused from paying to the 
 eldest, who takes the deal, of course. 
 Observe — An ace may be reckoned 
 j either as eleven or one ; every court- 
 card is counted as ten, and the rest of 
 the pack according to their points. 
 
 TuE Odds of Natural Vingt-un 
 merely depend ujion the average num- 
 ber of cards likelv to come under or 
 
HOME AMUSEMENTS. 
 
 411 
 
 exceed tweuty-one; for example, if 
 those in hand make fourteen exactly, 
 it is seven to six that the one next 
 drawn does not make the number of 
 points above twenty-one; but if the 
 points be fifteen, it is seven to six 
 against that hand ; yet it would not, 
 therefore, always be prudent to stand 
 at fifteen, but as the ace may be calcu- 
 lated both ways, it is rather above an 
 even bet that the adversary's two first 
 cards amount to more than fourteen. 
 A natural Vingt-un may be expected 
 once in seven coups when two, and 
 twice in seven when four people play, 
 and so on, according to the number of 
 players. 
 
 CROftTJET.— This out-door pastime 
 is of comparatively modern creation, 
 and is every day becoming more in 
 vogue. It may be played by persons 
 of all ages and of either sex ; but it 
 is especially adapted for ladies and 
 young persons, as it demands but 
 trifling personal exertion, while it 
 affords delightful and health-giving 
 sport. 
 
 The Ground upon which Croquet 
 Is Played is preferably a grass-plot 
 of an oblong form ; but an ordinary 
 lawn or expanse of even turf will 
 answer the purpose, so long as it is of 
 sufficient extent for the operation of 
 the game. 
 
 The Implements for Playing 
 Croquet are the balls, the mallets, the 
 starting and turning-pegs, the croquet 
 clips or markers, the hoops or arches. 
 These may be obtained at the ordinary 
 toy warehouses. 
 
 Arrangement of the Hoops. — 
 As much of the interest of this game 
 depends upon the arrangement of the 
 hoops, it is essential that they should 
 be fixed in the ground on definite 
 principles. In the first place, the 
 starting-peg is driven in at one end of 
 the ground, and the turning-peg is 
 driven in at the other extremity. 
 From each of these pegs a space of 
 twelve feet intervenes ; here a hoop is 
 fixed ; another space of ten feet inter- 
 venes, when a second hoop is fixed; 
 A space of eight feet then succeeds, 
 
 and at this point is formed what may 
 be termed the base, on each side of 
 which, at a distance of twenty feet, and 
 succeeding each other at intervals of 
 ten feet, three hoops are driven in. 
 By this arrangement a square is 
 formed, the starting-peg leading inta 
 its centre, and the turning-peg lead- 
 ing from it. Where the ground is 
 small, the distances may be contracted 
 proportionally. Other arrangements 
 of the hoops may be made at the 
 discretion of the players, but the first- 
 named plan will be found best worthy 
 of adoption, as it afibrds the most 
 excellent opportunities for the display 
 of address and skill. 
 
 The Game consists in striking the 
 balls from the starting-peg through 
 the seven hoops to the peg at the 
 opposite extremity. The balls are 
 then driven back again to the starting 
 
 The Game may be played by any 
 number of persons not exceeding 
 eight. A larger number protracts the 
 intervals between the several turns, 
 and thereby renders the game tedious. 
 The most eligible number is four. If 
 two only play, each player should take 
 two balls, and when as many as eight 
 play, there should be two sides or sets. 
 
 In Playing the Game each player 
 takes a mallet, ball, and croquet clip 
 of the same color or number, the clip 
 being used to indicate the hoop at 
 which, in his turn, he aims. The divi- 
 sion into sides, choice of balls, mallets, 
 etc., is determined by the players- 
 among themselves. 
 
 Laws of the Game.— In Croquet,, 
 as with many other sports when first 
 established, there exist differences of 
 opinion on certain points of practice. 
 We have consulted numerous treatises 
 on the game, and find Jaques's " Laws 
 and Regulations of the Game of Cro- 
 quet " to be one of the most practical 
 and straightforward manuals extant. 
 It is to this work that we are mainly 
 indebted for the following laws of the 
 game: 
 
 On commencing, each player must 
 place his ball within a mallet's length 
 
412 
 
 YOU ask! — I'll tellI 
 
 of the starting-peg in any direction, 
 and his opening stroke mast be to 
 pass through the first hoop. 
 
 The players on each side are to play 
 alternately, according to the colors on 
 the starting-peg, and the order in 
 which they play cannot be altered 
 during the game. 
 
 Each player continues to play so 
 long as he plays with success, that is, 
 so long as he drives his ball through 
 the next hoop in order, or croquets 
 another ball. 
 
 When a player strikes his own ball 
 so as to hit another at a distance, he is 
 said to roquet it ; and, having thus hit 
 a ball, he must then, as it is termed, 
 " take the croquet," which is done as 
 follows : — He lays his own ball against 
 the other so that the two touch ; he then 
 places his foot on his own ball, which 
 he strikes with his mallet ; this will 
 drive the ball with a momentum and 
 in a direction most desired. In doing 
 this the player should press his foot on 
 his own ball. 
 
 A player must move the ball he cro- 
 quets. He is said to " take a stroke 
 off" when he places his own ball to 
 touch the croqueted ball very lightly, 
 80 as to leave it, when croqueted, in 
 nearly the aajj^e position ; but in doing 
 this the croqueted ball must be per- 
 ceptibly moved. 
 
 No ball can croquet, or be croqueted, 
 until it be passed through the first 
 hoop. 
 
 Any player missing the first hoop 
 takes his ball up, and, when his turn 
 comes again, plays from the starting 
 place, as at first. 
 
 A player may croquet any number 
 of balls consecutively ; but he cannot 
 croquet the same ball twice during the 
 same turn, without first sending his 
 own ball through the next hoop in 
 order. 
 
 Instead of aiming at his hoop or 
 another ball, a player may strike his 
 ball towards any part of the ground he 
 pleases. When he has made a com- 
 plete circuit from the starting-peg back 
 to the starting-peg, he may either retire 
 from the game by pegging, or, by not 
 
 doing so, remain in. In this case he ia 
 called a " rover," and will still have 
 the power of croqueting consecutively 
 all the balls during any one of hia 
 turns. 
 
 When a ball roquets another ball, 
 the player's ball is " dead," and " in 
 hand " until after the player of it has 
 taken the croquet. Hence it follows 
 that if it cannon from one ball to 
 another, or from a ball through its own 
 hoop, or from a ball on to either of the 
 pegs, none of these subsequent strokes 
 count anything. If, however, a player 
 cannon oflf a ball which in the same 
 turn he has croqueted, and then runs 
 off it and makes a stroke, that stroke 
 counts. 
 
 A player whose ball is roqueted or 
 croqueted through its hoop in order, 
 counts the hoop. 
 
 A player must hit his ball fairly — 
 not push it. A ball is considered to 
 be fairly hit when the sound of the 
 stroke is heard. A ball is " pushed " 
 when the face of the mallet is allowed 
 to rest against it, and the ball pro- 
 pelled without the mallet being drawn 
 back. 
 
 A player may play in any attitude; 
 and use his mallet with his hands 
 in any way he pleases, so that he 
 strike the ball with the face of the 
 mallet. 
 
 When the ball of a player hits the 
 starting-peg, after he has been through 
 all the hoops, whether by his own play, 
 or by being roqueted (subject 'o the 
 provisions in law 10), or by being cro- 
 queted, he is out of the game, which 
 goes on without him, his turn being 
 omitted. 
 
 The clip is placed on the hoop 
 through which the player is next going. 
 The clips are to be changed by the 
 umpire, and are decisive as to the posi- 
 tion of a player's ball ; but if the um- 
 pire forget to change a clip, any player 
 may remind him before the next stroke. 
 Should there be no clips, a player is 
 entitled to ask any other player how he 
 stands in the game. 
 
 A player stops at the peg; that is 
 having struck the turning-peg in order, 
 
HOME AMUSEMENTS. 
 
 413 
 
 his turn is at an end, and even though 
 he should roquet off the peg, it does not 
 count. When his turn comes round 
 again, he plays his ball from the spot it 
 rolled to after pegging. 
 
 A ball is considered to have passed 
 through its hoop if it cannot be touched 
 by the handle of the mallet, laid on the 
 ground from wire to wire, on the side 
 from which the ball passed. 
 
 The decision of the umpire is final. 
 His duties are — to move the clips ; to 
 decide when balls are fairly struck ; to 
 restore balls to their places which have 
 been disturbed by accident ; and to de- 
 cide whether a croqueted ball is moved 
 or not, in doubtful cases. 
 
 Terms Used in the Game. — Roquet. 
 — To hit another ball with one's own. 
 Croquet. — To strike one's own ball 
 when in contact with a roqueted ball. 
 Wired. — To have the ball in such a 
 position that a hoop prevents the 
 stroke which is wished to be made. 
 Peg. — To " peg " is to strike either of 
 the pegs in proper order. Dismiss. — 
 To " dismiss " a ball is to croquet it to 
 a distance. 
 
 Connndrums. — These are simple 
 catches, in which the sense is playfully 
 cheated, and are generally founded 
 upon words capable of double mean- 
 ing. The following are examples : 
 
 Where did Charles the First's exe- 
 cutioner dine, and what did he take ? 
 
 He took a chop at the King's Head. 
 
 When is a plant to be dreaded more 
 than a mad dog ? 
 
 When it '« madder. 
 
 What is majesty stripped of its ex- 
 ternals ? 
 
 It is a jest. [The m and the y, ex- 
 ternals, are taken away.] 
 
 Why is hot bread like a caterpillar? 
 
 Because it 's the grub that makes the 
 butter fly. 
 
 Why did the accession of Victoria 
 throw a greater damp over England 
 than the death of King William ? 
 
 Because the King was missed (mist) 
 while the Queen was reigning (raining). 
 
 Why should a gouty man make his 
 will ? 
 
 To have his legatees (leg at ease). 
 
 Why are brankrupts more to be 
 pitied than idiots ? 
 
 Because bankrupts are broken, while 
 idiots are only cracked. 
 
 Why is the treadmill like a true con- 
 vert? 
 
 Because its turning is the result of 
 conviction. 
 
 When may a nobleman's property 
 be said to be all feathers ? 
 
 When his estates are all entails (hen- 
 tails). 
 
 The Charade is a poetical or other 
 composition founded upon a word, each 
 syllable of which constitutes a noun, 
 and the whole of which word consti- 
 tutes another noun of a somewhat dif- 
 ferent meaning from those supplied by 
 its separate syllables. Words which 
 fully answer these conditions are the 
 best for the purposes of charades; 
 though many other words are em- 
 ployed. In writing, the first sylla- 
 ble is termed "My first," the second 
 syllable, "J/y second," and the com- 
 plete word, "My whole." The fol- 
 lowing is an example of a poetical 
 charade : 
 
 The breath of the momiMg is Bwoet ; 
 
 The earth is bespangled with flowen; 
 And buds in a countless array 
 
 Have oped at the touch of the showen. 
 The birds, whose glad voices are ever 
 
 A music delightful to hear, 
 Seem to welcome the joy of the morning, 
 
 As the hour of the bridal draws near. 
 
 What is that which now steals on myfirtt. 
 
 Like a sound from the dreamland of loTU, 
 And seems wandVing the valleys among. 
 
 That they may the nuptials approve? 
 'Tis a sound which my second explains, 
 
 And it comes from a sacred abode, 
 And it merrily trills as the villagers throng 
 
 To greet the fair bride on her road. 
 
 How meek is her dress, how befitting a bride — 
 
 So beautiful, spotless, and pure! 
 When she weareth my second, oh, long may it be 
 
 Ere her heart shall a sorrow endure. 
 See the glittering gem thict shines forth from het 
 hair — 
 
 'Tis my whole, which a good father gave ; 
 'Twas worn by her mother with honor before — 
 
 But she sleepeth in peace in her grave. 
 'Twas her earnest request, as she bade them adien," 
 
 That when her dear daughter the altardrew near. 
 She should wear the same gem that her mother had 
 worn 
 
 When she as a bride full of promise stood there. 
 
 The Answer is Ear-ring. The bells 
 ring, the sound steals upon the ear, and 
 the bride wears an ear-ring. Charades 
 
414 
 
 YOU ask! — i' LI. tell! 
 
 may be sentimental or humorous, in 
 poetry or prose ; they may also be acted_ 
 in which manner they aflford consider- 
 able amusement. 
 
 Acted Charades, — A drawing- 
 room with folded doors is the best for 
 the purpose. Various household appli- 
 ances are employed to fit up something 
 like a stage, and to supply the fitting 
 scenes. Characters dressed in cos- 
 tumes made up of handkerchiefs, coats, 
 shawls, table-covers, etc., come on and 
 perform an extempore play, founded 
 upon the parts of a word, and its whole, 
 
 as indicated above. For instance, tlio 
 events explained in the poem above 
 might be acted — glasses might be rung 
 for Ih'IIs — something might be said in 
 the course of the dialogues about the 
 sound of the bells being delightful to 
 the ear ; there might be a dance of the 
 villagers, in whicli a ring might be 
 formed; a wedding might be per- 
 formed ; and so on. Though for acting 
 Charades there are many better words, 
 because ear-ring could with difficulty 
 be represented without at once betray- 
 ing the meaning. 
 
THE ART OF NEEDLEWORK. 
 
 LrrrLE Ways to Make Homes Attractive — Lessons in Wax Flower- 
 work — Instructions about Kniiting and Edging, ' 
 
 Anglo-Japanese Work.— This is an 
 
 elegant and easy domestic art. Take 
 yellow withered leaves, dissolve gum, 
 black paint, copal varnish, etc. Any 
 articles may be ornamented with these 
 simple materials — an old tea-caddy, 
 flower-pots, fire-screens, screens of all 
 descriptions, work-boxes, etc. Select 
 
 Eerfect leaves, dry and press them 
 etween the leaves of books ; rub the 
 Burface of the article to be ornamented 
 with fine sand-paper, then give it a 
 coat of fine black paint, which should 
 be procured mixed at a color shop. 
 When dry, rub smooth with pumice- 
 stone, and give two other coats. Dry. 
 Arrange leaves in any manner and 
 variety, according to taste. Gum the 
 leaves on the under side, and press 
 them upon their places. Then dissolve 
 some isinglass in hot water, and brush 
 it over the work. Dry. Give three 
 coats of copal varnish, allowing ample 
 time for each coat to dry. Articles 
 thus ornamented last for years, and are 
 very pleasing. 
 
 Ornamental Leather Work. — An 
 excellent imitation of carved oak, suit- 
 able for frames, boxes, vases, and orna 
 ments in endless variety, may be made 
 of a description of leather called basil. 
 The art consists in simply cutting out 
 this material in imitation of natural 
 objects, and in impressing upon it by 
 simple tools, either with or without the 
 aid of heat, such marks and character- 
 istics as are necessary to the imitation. 
 The rules given with regard to the imi- 
 tation of leaves and flowers apply to 
 ornamental leather work. Begin with 
 
 a simple object, and proceed by degrees 
 to those that are more complicated. 
 Cut out an ivy or an oak leaf, and im- 
 press the veins upon it ; then arrange 
 these in groups, and aflix them to 
 frames, or otherwise. The tools re- 
 quired are ivory or steel points of vari- 
 ous sizes, punches, and tin shapes, such 
 as are used for confectionery. The 
 points may be made out of the handles 
 of old tooth-brushes. Before cutting 
 out the leaves the leather should be 
 well soaked in water, until it is quite 
 pliable. When dry, it will retain the 
 artistic shape. Leaves and stems are 
 fastened together by means of liquid 
 glue, and varnished with any of the 
 drying varnishes, or with sealing-wax 
 dissolved to a suitable consistency in 
 spirits of wine. Wire, cork, gutta- 
 percha, bits of stems of trees, etc., may 
 severally be used to aid in the forma- 
 tion of groups of buds, flowers, seed- 
 vessels, etc. 
 
 Black Paper Patterns. — Mix somo 
 lampblack with sweet oil. With a 
 piece of flannel cover sheets of writing- 
 paper with a mixture : dab the paper 
 dry with a bit of fine linen. When 
 using, put the black side on another 
 sheet of paper, and fasten the corners 
 together with small pins. Lay on the 
 back of the black paper the pattern to 
 be drawn, and go over it with the point 
 of a steel drawing pencil: the black 
 will then leave the impression of the 
 pattern on the under sheet, on which 
 you may draw it with ink. 
 
 Patterns on Cloth or Muslin are 
 drawn with a pen dipped in stone blue, 
 415 
 
410 
 
 YOU ask! — I'll tell! 
 
 a bit of sugar, and a little water ; wet 
 to the consistence wanted. 
 
 Feather Flowers. — Procure the 
 best white swan or goose feathers; 
 have them plucked off the fowl with 
 care not to break the web ; free them 
 from down, except a small quantity on 
 the shaft of the feather. Get also a 
 little fine wire, different sizes ; a few 
 skeins of fine floss silk, some good cot- 
 ton wool or wadding, a reel of No. 4 
 Moravian cotton, a skein of Indian 
 silk, the starch and gum for pastes, 
 and a pair of small sharp scissors, a 
 few sheets of colored silk paper, and 
 some water colors. 
 
 Having phocured Two Good 
 Specimens of the flower you wish to 
 imitate, carefully pull off the petals of 
 one, and, with a piece of tissue paper, 
 cut out the shape of each, taking care 
 to leave the shaft of the feather at least 
 half an inch longer than the petal of 
 the flower. Carefully bend the feather 
 with the thumb and finger to the proper 
 shape ; mind not to break the web. 
 
 To Make the Stem and Heart of 
 A Flower. — Take a piece of wire six 
 inches long ; across the top lay a small 
 piece of cotton wool, turn the wire over 
 it, and wind it round until it is the size 
 of the heart or centre of the flower you 
 are going to imitate. If a single flower, 
 cover it with paste or velvet of the 
 proper color, and round it must be ar- 
 ranged the stamens; these are made 
 of fine Indian silk, or feathers may be 
 used for this purpose. After the petals 
 have been attached, the silk or feather 
 is dipped into gum, and then into the 
 farina. Place the petals round, one at 
 a time, and wind them on with Mo- 
 ravian cotton. No. 4. Arrange them 
 as nearly like the flower you have for 
 a copy as possible. Cut the stems of 
 the feathers even, and then make the 
 calyx of feathers, cut like the pattern 
 or natural flower. For the small flowers 
 the calyx is made with paste. Cover 
 the stems with paper or silk the same 
 as the flowers ; the paper must be cut 
 in narrow strips, about a quarter of an 
 inch wide. 
 To Make the Pastes of the Ca lyx, 
 
 Hearts, and Blds of Flowers. — 
 Take common white starch and mix it 
 with gum water until it is the sub- 
 stance of thick molasses ; color it with 
 the dyes used for the feathers, and 
 keep it from the air. 
 
 To Make the Farina. — Use com- 
 mon ground rice, mixed into a stiff 
 paste with any dye : dry it before the 
 fire, and when quite hard, pound it to 
 a fine powder. The buds, berries, and 
 hearts of some double flowers are made 
 with cotton wool, wound around wire, 
 moulded to the shape with thumb and 
 finger. Smooth it over with gum 
 water, and when dry, cover the buds 
 berries, or calyx with the proper col 
 ored pastes : they will require one or 
 two coats, and may be shaded with a 
 little paint, and then gummed and left 
 to dry. 
 
 Flowers of Two or more Shades 
 are variegated with water colors, mixed 
 with lemon-juice, ultra-marine, and 
 chrome for blue ; and to produce other 
 effects, gold may also be used in powder, 
 mixed with lemon-juice and gum water. 
 To Dye Feathers Blue. — Into ten 
 cents worth of oil of vitriol mix ten 
 cents worth of the best indigo in pow- 
 der ; let it stand a day or two ; when 
 wanted shake it well, and into a quart 
 of boiling water put one tablespoonful 
 of the liquid. Stir it well, put the 
 feathers in, and let them simmer a few 
 minutes. 
 
 Yellow. — Put a tablespoonful of 
 the best turmeric into a quart of boil- 
 ing water; when well mixed put in 
 the feathers. More or less of the tur- 
 meric will give them different shades, 
 and a very small quantity of soda will 
 give them an orange hue. 
 
 Green. — Mix the indigo liquid 
 with turmeric, and pour boiling water 
 over it; let the feathers simmer in the 
 dye until they have acquired the shade 
 you want them. 
 
 Pink. — Three good pink saucers in 
 a quart of boiling water, with a small 
 quantity of cream of tartar. If a deep 
 color is required, use four saucers. 
 Let the feathers remain in the dye sev- 
 eral hours. 
 
WAX FLOWERS. 
 
 417 
 
 Red. — In a quart of boiling water 
 dissolve a teaspoonful of cream of tar- 
 tar; put in one tablespoonful of pre- 
 pared cochineal, and then a few drops 
 of muriate of tin. This dye is expen- 
 sive, and scarlet flowers are best made 
 with the plumage of the red ibis, 
 which can generally be had of a bird- 
 fancier or bird-stufFer, who will give 
 directions how it should be applied. 
 
 Lilac. — About two teaspoonfuls of 
 cudbear into about a quart of boiling 
 water ; let it simmer a tew minutes be- 
 fore you put in the feathers. A small 
 quantity of cream of tartar turns the 
 color from lilac to amethyst. 
 
 Black; Crimson. — Read the gen- 
 eral instructions upon Dyeing. 
 
 Before the Feathers are Dyed 
 they must be put into hot water, and 
 allowed to drain before they are put 
 into the dyes. After they are taken 
 out of the dye, rinse them two or three 
 times in clear cold water (except the 
 red, which must only be done once), 
 then lay them on a tray, over which a 
 cloth has been spread, before a good 
 fire ; when they begin to dry and un- 
 fold, draw each feather gently between 
 your thumb and finger, until it re- 
 gains its proper shape. 
 
 The Leaves of the Flowers are 
 made of green feathers, cut like those 
 of the natural flower, and serrated at 
 the edge with a very small pair of scis- 
 sors. For the calyx of a moss-rose 
 the down is left on the feather, and is 
 a very good representation of the moss 
 on the natural flower. 
 
 Waxen Flowers and Fruit.— 
 There is no art more easily acquired, 
 nor more encouraging in its immediate 
 results, than that of modelling flowers 
 and fruit in wax. The art, however, 
 is attended by this drawback — that 
 the materials required are somewhat 
 expensive. 
 
 The Materials required for 
 commencing the making of waxen 
 flowers may be obtained at most fancy 
 repositories in large towns. Persons 
 wishing to commence the art would do 
 well to inquire the particulars, and see 
 i^tecimens of materials; because in 
 27 
 
 this, as in every other pursuit, there 
 are novelties and improvements being 
 introduced, which no book can give an 
 idea of. 
 
 The Petals, Leaves, etc., of 
 flowers, are made of sheets of colored 
 wax, which may be purchased in pack- 
 ets of assorted colors. 
 
 The Stems are made of wire of 
 suitable thickness, covered with silk, 
 and overlaid with wax ; and the leaves 
 are frequently made by thin sheets of 
 wax pressed upon leaves of embossed 
 calico. Leaves of various descriptions 
 are to be obtained of the persons who 
 sell the materials for wax flower 
 making. 
 
 Ladies will often find, among 
 their discarded artificial flowers, leaves 
 and buds that will serve as the base of 
 their wax models. 
 
 The Best Guide to the construction 
 of a flower — far better than printed 
 diagrams or patterns — is to take a 
 flower, say a tulip, a rose, or a camellia. 
 If possible, procure two flowers, nearly 
 alike, and carefully picking one of 
 them to pieces, lay the petals down 
 in the order in which they are taken 
 from the flower, and then cut paper 
 patterns from them, and number them 
 from the centre of the flower, that you 
 may know their relative position. 
 
 The Perfect Flower will guide 
 you in getting the wax petals together, 
 and will enable you to give, not only 
 to each petal, but to the contour of the 
 flower, the characteristics which are 
 natural to it. In most cases, they are 
 merely pressed together and held in 
 their places by the adhesiveness of the 
 wax. From the paper patterns the 
 wax petals or other portions of the 
 flowers may be cut. They should be 
 cut singly, and the scissors should be 
 frequently dipped into water, to pre- 
 vent the wax adhering to the blades. 
 
 The Scraps of Wax that fall from 
 the cutting will be found useful for 
 making seed-vessels, and other parts 
 of the flowers. 
 
 Leaves of Flowers. — Where the 
 manufactured foundations cannot be 
 obtained, patterns of them sbould b« 
 
418 
 
 YOD ask! — I'll tell! 
 
 cut in paper, and tlie venous appear- 
 ance may be imparted to the wax by 
 pressing the leaf upon it. 
 
 In the Constkuction of Sprigs, 
 it is most important to be guided by 
 sprigs of the natural plant, as various 
 kinds of plants have many different 
 characteristics in the grouping of their 
 tlowers, leaves, and branches. 
 
 Take a Flower and Copy it, ob- 
 serving care in the selection of good 
 sheets of wax, and seeing that their 
 colors are precisely those of the flower 
 you desire to imitate. 
 
 For the Tints, Stripes, and 
 Spots of variegated flowers, you will 
 be supplied with colors among the 
 other materials; and the application 
 of them is precisely upon the principle 
 of water-color painting. 
 
 For the Imitating of Fruit in 
 wax, very different rules are to be ob- 
 served. The following directions may, 
 however, be generally followed : — The 
 material of which moulds for waxen 
 fruit should be composed is the best 
 plaster of Paris, which can be bought 
 from the Italian figure-makers at about 
 a penny a pound, in bags containing 
 fourteen pounds, or half-bags contain- 
 ing seven pounds. If this cannot be 
 procured, the cheaper plaster from the 
 oil-shops may be substituted, if it can 
 be obtained quite fresh. If, however, 
 the plaster is faulty, the results of the 
 modelling will of course be more or 
 less faulty also. It is the property of 
 plaster of Paris to form a chemical 
 union with water, and to form a paste 
 which rapidly " sets " or hardens into 
 a substance of the density of firm 
 chalk. The mould must therefore be 
 made by an impression from the ob- 
 ject to be imitated, made upon the 
 plaster before it sets. 
 
 The Use of an Elastic Fruit in 
 early experiments leads to a want of 
 accuracy in the first steps of the opera- 
 tion, which causes very annoying diffi- 
 culties afterwards : and therelbre a 
 Bolid, inelastic body — an egg boiled 
 hard — is recommended as the first ob- 
 ject to be imitated. 
 Having Filled a Small Pudding 
 
 Basin about three-quarters full of 
 damp sand (the finer the better), lay 
 the egg lengthways in the sand, so that 
 half of it is above and half below the 
 level of the sand, which should be per- 
 fectly smooth around it. Then prepare 
 the plaster in another basin, which 
 should be half full of water. Sprinkle 
 the plaster in quickly till it comes to 
 the top of the water, and then, having 
 stirred it for a moment with a spoon, 
 pour the whole upon the egg in the 
 other basin. 
 
 While the Half Mould thus 
 made is hardening thoroughly, care- 
 fully remove every particle of plaster 
 from the basin in which it was mixed, 
 and also from the spoon which has been 
 used. This must be done by placing 
 them both in water, and wiping them 
 perfectly clean. This is highly impor- 
 tant, since a small quantity of plaster 
 which has set will destroy the quality 
 of a second mixing if it is incorporated 
 therewith. In about five minutes the 
 half mould will be fit to remove, which 
 may be done by turning the basin up 
 with the right hand (taking care not to 
 loose the sand), so thaHthe mould falls 
 into the left hand. The egg should 
 then be gently allowed to fall back on 
 the sand out of the mould ; if, however, 
 it adheres, lightly scrape the plaster 
 from the edge of the mould, and then 
 shake it out into the hollow of the hand. 
 If, however, the exact half of the egg 
 has been immersed in the sand, no such 
 difficulty will arise ; this shows how 
 important is exactness in the first posi- 
 tion of the object from which a cast- 
 ing is to be taken. The egg being 
 removed and laid aside, the mould or 
 casting must be " trimmed ; " that is, 
 the sand must be brushed from the flat 
 surface of the mould with a nail-brush, 
 very slightly, without touching the ex- 
 treme and sharp edges where the hollow 
 of the mould commences. Then upon 
 the broad edge, from which the sand 
 has been brushed, make four equi-dis- 
 tant hollows (with the round end of a 
 table-knife), like the deep impression 
 of a thimble's end. These are to guide 
 hereafter in the fixing of the second 
 
WAX FLOWERS. 
 
 419 
 
 half of the mould. The egg should 
 now be replaced in the casting, and the 
 edge of the cast, with the holes, thor- 
 oughly lubricated with sweet oil laid 
 on with a feather, or what is better, a 
 large camel-hair brush. 
 
 Into the Small Pudding Basin, 
 from which the sand has been emptied, 
 place, with the egg uppermost, the half 
 mould, which, if the operation has 
 been managed properly, should fit close 
 at the edges to the side of the vessel ; 
 then prepare some more liquid plaster 
 as before, and pour it upon the egg and 
 mould, and while it is hardening,round 
 it with the spoon as with the first half. 
 
 In Due Time Remove the whole 
 from the basin ; the halves will be 
 found readily separable, and the egg 
 being removed, the mould is ready to 
 cast in, after it has been set aside for 
 an hour or two, so as to completely 
 harden. This is the simplest form of 
 mould, and all are made upon the 
 flame principle. 
 
 The Casting of an Egg is not 
 merely interesting as the first step in 
 a seri&s of lessons, but as supplying a 
 meaas of imitating peculiarly charm- 
 ing objects, which the natural histo- 
 rian tries almost in vain to preserve. 
 We shall proceed, then, with the 
 directions for the casting of an egg in 
 the mould, 
 
 For the First Experiments, 
 common yellow wax may be used as 
 the material, or the ends of half- 
 burnt wax candles. The materials of 
 the hard (not tallow) composition 
 mould candles will also answer. 
 
 Every Large Object to be Imi- 
 tated in wax should be cast hollow ; 
 and therefore, though the transparent 
 lightness required in the imitation of 
 fruits is not requisite in an artificial 
 egg, we shall cast the egg upon the 
 same principle as a piece of fruit. 
 Firstly. The two pieces of the plaster 
 of Paris mould must be soaked in hot 
 water for ten minutes. Secondly. 
 The wax should in the meantime be 
 very slowly melted in a small tin 
 saucepan, with a spout to it, care being 
 taken not to allow it to boil, or it will 
 
 be discolored. As to the quantity of 
 wax to be melted, the following is a 
 general rule: If a lump, the size of 
 the object to be imitated, be placed in 
 the saucepan, it should be sufficient 
 for casting twice, at least. Thirdly. 
 As soon as the wax is melted thor- 
 oughly, place the saucepan on the hob 
 of the grate, and, taking the parts of 
 the mould from the hot water, remove 
 the moisture from their surfaces by 
 pressing them gently with a handker- 
 chief or soft cloth. It is necessary to 
 use what is called in some of the arts 
 " a very light hand " in this operation, 
 especially in drying moulds of fruits 
 whose aspect possesses characteristic 
 irregularities — such as those on the 
 orange, the lemon, or the cucumber. 
 The mould must not be wiped, but 
 only pressed. If the water has not 
 been hot enough, or if the drying is 
 not performed quickly, the mould will 
 be too cold, and the wax will congeal 
 too rapidly, and settle in ridges and 
 streaks ; on the other hand, if the wax 
 has been too hot, it will adhere to the 
 mould, and refuse to come out entire. 
 Fourthly. Having laid the two halves 
 of tlxe mould so that there can be no 
 mistake in fitting the one in its exact 
 place quickly on the other, pour from 
 the saucepan into o?ie of the half 
 moulds nearly as much wax as will 
 fill the hollow made by the model 
 (egg), quickly fit the other half on the 
 top of it, squeeze the two pieces tightly 
 together in the hand, and still hold- 
 ing them thus, turn them over in 
 every possible position, so that the 
 wax, which is slowly congealing in 
 the internal hollow of the mould, 
 may be of equal thickness in all parts. 
 Having continued this process at least 
 two minutes, the hands (still holding 
 and turning the mould) may be im- 
 mersed in cold water to accelerate the 
 cooling process. The perfect congeal- 
 ment of the wax may be known after 
 a little experience by the absence of 
 the sound of fluid on shaking the 
 mould. Fifthly. As soon as the mould 
 is completely cooled, the halves may 
 i be separated carefully, the upper being 
 
420 
 
 YOU ask!— I'll tell! 
 
 lifted straight up from the under, and 
 if the operation has been properly 
 managed, a waxen egg will be turned 
 out of the mould. Lastly. The egg 
 will only require triimniiig, that is, re- 
 moving the ridge which marks the line 
 at which the halves of the mould 
 joined, and polishing out the scratches 
 or inequalities left by the knife with a 
 piece of soft rag, wet with spirits of 
 turpentine or spirits of wine. It is 
 always desirable to make several cast- 
 ings of the same object, as the moulds 
 are apt to get chipped when laid by in 
 a cupboard; and for this reason, as 
 well as for the sake of practice, we re- 
 commend our pupils to make at least 
 a dozen waxen eggs before they pro- 
 ceed to any other object. If they suc- 
 ceed in this completely, they may rest 
 assured that every difficulty which is 
 likely to meet them in any future oper- 
 ations will be easily overcome. 
 
 To Color the Wax. — While the 
 wax is yet on the hob, and in a fluid 
 state, stir into it a little Jlake white, in 
 powder, and continue to stir the mix- 
 ture while it is being poured into the 
 half mould. It will be found that un- 
 less the fixing and shaking of the 
 moulds is managed quickly, the color- 
 ing matter will settle on the side of 
 the half into which the mixture is 
 poured ; a little care in manipulation 
 is therefore again requisite. The color- 
 ing of the wax is a matter which comes 
 easily enough by experiment. Oranges, 
 lemons, large gooseberries, small cu- 
 cumbers, etc., etc., are excellent ob- 
 jects for practice. 
 
 To Produce a Good Imitation 
 or THE Surface. — It will be noted 
 by the close observer that the shell of 
 the common hen's egg has a number 
 of minute holes, which destroy the 
 perfect smoothness of its appearance. 
 This peculiarity is imitated in the fol- 
 lowing simple manner : — In the first 
 place, very slightly prick with a fine 
 needle the surface of your waxen egg, 
 and then, having smeared it with 
 epirits of turpentine, rub the surface 
 all over, so as nearly to obliterate the 
 marks of the needle point. 
 
 DIAPHANIE. — This is a beauti- 
 ful, useful, and inexpensive art, easily 
 acquired, and producing imitations of 
 the richest and rarest stained glass; 
 and also of making blinds, screens, 
 skylights, Chinese lanterns, etc., in 
 every variety of color and design. 
 
 In Decorating his House, an 
 American spends as much money as 
 he can conveniently spare; the ele- 
 gances and refinements of modern 
 taste demand something more than 
 mere comfort; yet though his walls 
 are hung with pictures, his drawing- 
 rooms filled with bijouterie, how is it 
 that the windows of his hall, his 
 library, his staircase, are neglected? 
 The reason is obvious. The magnifi- 
 cent historical old stained glass might 
 be envied, but could not be brought 
 within the compass of ordinary means. 
 Recent improvements in printing in 
 colors led the way to this beautiful in- 
 vention, by which economy is com- 
 bined with the most perfect results. A 
 peculiar kind of paper is rendered per 
 fectly transparent, upon which designs 
 are printed in glass colors [vitre de 
 couleurs), which will not change with 
 the light. The paper is applied to tlie 
 glass with a clear white varnish, and 
 when dry, a preparation is finally ap- 
 plied, which increases the transpa- 
 rency, and adds tenfold brilliancy to 
 the effect. 
 
 There is Another Design, printed 
 in imitation of the half-light [abat- 
 jour) ; this is used principally for a 
 ground, covering the whole surface of 
 the glass, within which (the necessary 
 spaces having been previously cut out 
 before it is stuck on the glass) are 
 placed medallion centres of Watteau 
 figures, perfectly transparent, which 
 derive increased brilliancy from the 
 semi-transparency of the surrounding 
 ground. This is by far the cheap- 
 est method, though involving extra 
 trouble. 
 
 To Ascertain the Quantity of de- 
 signs required, measure your glass care- 
 fully, and then calculate how many 
 sheets it will take. The sheets are 
 arranged so that they can be joined 
 
DIAPHANIE, 
 
 421 
 
 together continuously, or cut to any 
 size or shape. 
 
 Practical Instructions. — Choose 
 a fine day for the operation, as the 
 glass should be perfectly dry, and un- 
 affected by the humidity of the atmos- 
 phere. Of course, if you have a choice, 
 it is more convenient to work on your 
 glass before it is fixed in the frame. If 
 you are working on a piece of unat- 
 tached glass, lay it on a fiat table (a 
 marble slab is preferable), over which 
 you must previously lay a piece of 
 baize or cloth to keep the glass steady. 
 The glass being thus fixed, clean and 
 polish the side on which you intend to 
 operate (in windows this is the inner 
 side), then with your brush lay on it 
 very equably a good coat of the pre- 
 pared varnish ; let this dry for an hour, 
 more or less, according to the dryness 
 of the atmosphere and the thickness 
 of the coat of varnish ; meantime cut 
 and trim your designs carefully to fit 
 the glass (if it is one entire transparent 
 sheet you will find little trouble) ; then 
 lay them on a piece of paper, face 
 downwards, and damp the back of 
 them with a sponge, applied several 
 times, to equalize the moisture. In 
 this operation arrange your time so 
 that your designs may now be finally 
 left to dry for fifteen minutes before ap- 
 plication to the glass, the varnish on 
 •which has now become tacky or sticky, 
 and in a proper state to receive them. 
 Apply the printed side next to the 
 glass without pressure ; endeavor to let 
 your sheet fall perfectly level and 
 smooth on your glass, so that you may 
 avoid leaving creases, which would be 
 fatal. Take now your palette, lay it 
 flat on the design, and press out all the 
 air-bubbles, commencing in the centre, 
 and working them out at the sides ; an 
 ivory stick will be found useful in re- 
 moving creases ; you now leave this to 
 ■dry, and after twenty-four hours apply 
 a slight coat of the liqueur diaphanie, 
 leaving it another day, when, if dry, 
 apply a second coat of the same kind, 
 which must be left several days : finally, 
 apply a coat of varnish over all. 
 
 If these Directions are Care- 
 
 fully FOLLOWED, your glass will 
 never be affected by time or any varia- 
 tions in the weather ; it will defy hail, 
 rain, frost, and dust, and can be washed 
 the same as ordinary stained glass, to 
 which, in some i"espects, it is even 
 superior. 
 
 It is impossible to enumerate 
 the variety of articles to the manufac- 
 ture of which diaphanie may be suc- 
 cessfully applied, as it is not confined 
 to glass, but can be done on silk, parch- 
 ment, paper, linen, etc., after they have 
 been made transparent, which may be 
 accomplished in the following manner: 
 
 Stretch your Paper, or whatever 
 it may be, on a frame or drawing board, 
 then apply two successive coats (a day 
 between each) of diaphanous liquor, 
 and after leaving it to dry for several 
 days, cover it with a thin layer of very 
 clear size, and when dry it will be in a 
 fit state to receive the coat of varnish 
 and the designs. 
 
 Silk, Linen, or other Stuffs 
 should be more carefully stretched, and 
 receive a thicker coat of size than paper 
 or parchment; the latter may be 
 strained on a drawing or any other 
 smooth board, by damping the sheet, 
 and after pasting the edges, stretching 
 it down while damp (silk, linen, and 
 other stufis require to be carefully 
 stretched on a knitting or other suit- 
 able frame). Take great care to allow, 
 whatever you use, time to dry before ap- 
 plying the liqueur diaphanie. 
 
 All kinds of Screens, lamp 
 shades, and glasses, lanterns, etc., etc., 
 may be made in this way, as heat will 
 produce no effect upon them. The 
 transparent pictures are successful, be- 
 cause they may be hung on a window 
 frame or removed at will, and the win- 
 dow blinds are far superior to anything 
 of that kind that have yet been seen. 
 
 Instead of Steeping the Designs 
 in the transparent liquor at the time of 
 printing them, which was previously 
 done iti order to show their transparency 
 to the purchaser, but which was practi- 
 cally objectionable, as the paper in that 
 state was brittle, and devoid of pliancy, 
 necessitating also the use of a peculiarly 
 
422 
 
 YOU ask! — I'll tellI 
 
 difficult vehicle to manage (varnish) in 
 applying it to the glass, the manufac- 
 turer now prepares his paper differently, 
 in order to allow the use of parchment 
 size in sticking them on the glass. The 
 liqueur diaphanie, which is finally ap- 
 plied, renders them perfectly transpa- 
 rent. In this mode of operation, no 
 delay is requisite, the designs being 
 applied to the glass immediately after 
 laying on the size, taking care to press 
 out all the air-bubbles, for which purpose 
 a roller will be found indispensable. 
 The designs should be damped before 
 the size is applied to them. 
 
 DEC ALCOMANIE.— This recently 
 discovered and beautifal art consists in 
 transferring colored drawings to glass, 
 porcelain, china, wood, silk, furniture, 
 plaster of Paris, alabaster, ivory, paper, 
 paper hangings, windows, tea trays, oil- 
 cloth, and all kinds of fancy articles; 
 in short, materials of any kind, shape, 
 or size, provided they possess a smooth 
 surface, can be decorated with decal- 
 comanie ; the immediate result being 
 an exact resemblance to painting by 
 hand. The art itself is simple and in- 
 genious, and while affording agreeable 
 occuijation to ladies, it may be made to 
 serve many useful purposes, on account 
 of the numerous objects which will ad- 
 mit of being thus ornamented. 
 
 The Materials employed in 
 Decalcomanie are — 1. A bottle of 
 transfer varnish for fixing the draw- 
 ings. 2. A bottle of light varnish to 
 pass over the drawings when fixed. 3. 
 A bottle of spirit to clean the brushes, 
 and to remove those pictures which 
 may not be successful. 4. A piece of 
 beaver cloth about nine inches square. 
 6. A paper-knife and roller. 6. Two 
 or three camel-hair brushes. 7. A 
 basin of water. 8. A bottle of opaque 
 varnish. 
 
 Instructions. — Thoroughly clean 
 and free from grease the article to be 
 decorated ; then, having cut off" the 
 white paper margin of the drawing, 
 dip one of the brushes into the trans- 
 fer varnish, and give it a very light 
 coat, being especially careful to cover 
 the whole of the colored portion, but 
 
 noi- to allow it to touch the blank 
 paper; then lay the drawing, face 
 downward, on the object to be orna- 
 mented, taking care to place it at once 
 where it is to remain, as it would be 
 spoiled by moving. If the varnish, on 
 its first application, is too liquid, al- 
 low the picture to remain for about ten 
 minutes to set. Moisten the cloth with 
 water, and lay it gently on the draw- 
 ing which has been previously laid in 
 its place on the object to be decorated ; 
 then rub it over with the paper-knife 
 or roller, so as to cause the print to ad- 
 here in every part ; this done, remove 
 the cloth, well soak the paper with a 
 camel-hair brush dipped in water, and 
 immediately after lift the paper by one 
 corner, and gently draw it off. The 
 picture will be left on the object, while 
 the paper will come off perfectly white. 
 Care must be taken that the piece of 
 cloth, without being too wet, is suf- 
 ficiently so to sat irate the paper com- 
 pletely. The drawing must now be 
 washed with a camel-hair brush, in 
 clean water, to remove the surplus 
 varnish, and then left till quite dry. 
 On the following day, cover the pic- 
 ture with a light coat of the fixing 
 varnish, to give brilliancy to the 
 colors. 
 
 To Ornament Dark-colored 
 Objects, such as the bindings of 
 books, Eussia leather, blolting-cases, 
 leathern bags, etc., the picture must be 
 previously covered with a mixture of 
 opaque white varnish, taking care not 
 to pass beyond the outline of the de- 
 sign. On the following day, proceed 
 according to the instructions given in 
 the preceding paragraph. 
 
 To Ornament Silk Paper, or 
 Articles which will not bear 
 Wetting. — Varnish the picture with 
 the transfer varnish, as previously ex- 
 plained, following the outline of the 
 design, then allow it to dry for an hour 
 or two ; when quite dry, pass a damp 
 sponge over the entire surface of the 
 sheet, so as to remove the composition 
 which surrounds the picture, and 
 which may spoil the object. Let the 
 paper dry once more, and varnish the 
 
FANCY NEEDLEWORK. 
 
 423 
 
 picture again with the transfer varnish; 
 in about ten minutes, place it face 
 downward on the object to be dec- 
 orated, and rub it with the paper- 
 knife or roller, over the whole of its 
 surface. Finally, moisten the paper 
 with a wet brush, allow it to remain 
 sufficiently long to become moist, then 
 etrip the paper oflf. To remove a spoiled 
 picture from any object, dip a soft rag 
 in the essence, and rub it over the 
 surface. 
 
 To Insure a Successful Result, 
 care must be taken to give a very light 
 coating of varnish to the parts to be 
 transferred. When the varnish is 
 lirst applied it is very liquid, and must 
 remain ten minutes, the best condition 
 for transferring being when the var- 
 nish is only just sticky, without being 
 too dry. 
 
 The Following Designs will be 
 
 FOUND THE MOST ElEGANT AND AP- 
 PROPRIATE. —Flowers of every variety, 
 bouquets, tropical birds, flowers and 
 fruits in imitation of aquatint, garlands 
 with cupids after Watteau, and gar- 
 lands with birds, domestic scenes, pears 
 and cherries, apples and plums, white 
 grapes and plums, black grapes and 
 peaches, plums and mulberries, large 
 bouquet of roses, bouquets of moss roses 
 and pansies, bouquets of small came- 
 lias, bouquets of wall-flowers and pop- 
 pies, bouquets of orange-blossom, me- 
 dallions, various subjects, birds' nests, 
 Gothic initials and monograms, fleurs- 
 de-lis ; borders various. 
 
 FANCY NEEDLEWORK. - In- 
 structions in Crochet. — Perhaps no 
 kind of work has ever attained such 
 popularity as Crochet. Whether as a 
 simple trivnming, as an elaborate quilt, 
 or as a fabric, almost rivalling point 
 lace, it is popular with every woman 
 who has any time at all for fancy 
 work, since it is only needful to under- 
 stand the stitches, and the terms and 
 contractions used in writing the de- 
 scriptions of the different designs, to 
 be enabled to work with ease the most 
 beautifiil pattern that ever appeared in 
 crochet. 
 
 The crochet hook should be very 
 
 smooth, made of fine steel, and fixed 
 in handles. The ^' Tapered Indented " 
 hook, which has the size engraved on 
 the handle, will be found convenient, 
 from its quality, and saving trouble of 
 referring to a gauge. 
 
 The marks used in our crochet re- 
 cipes are simple, consisting chiefly of 
 printers' marks, such as crosses, dag- 
 gers, asterisks, etc. They are used to 
 mark repetitions. It will be seen that 
 wherever a 77iark is used, another simi- 
 lar one is sure to be found ; the repe- 
 tition occurring between the two. 
 
 Sometimes one repetition occurs with- 
 in the other. For instance : + 2 Dc, 
 
 4 Ch, miss 4, * 1 Dc, 1 Ch, miss 1, * 
 three times, 5 Dc, 4- twice, it would at 
 full length be — 2 Dc, 4 Ch, miss 4, 5 
 Dc, 1 Ch, miss 1, 5 Dc, 1 Ch, miss 1, 
 
 5 Dc, 1 Ch, miss 1, 5 Dc, 2 Dc, 4 Ch, 
 miss 4, 5 Dc, 1 Ch, miss 1, 5 Dc, 1 Ch,. 
 miss 1, 5 Dc, 1 Ch, miss 1, 5 Dc. 
 There is another mode of abbreviating ; 
 but this can only be used where a row 
 has a centre, both sides ol' which are 
 alike, the latter being the same as the 
 former, worked backwards. In this 
 case the letters b, a, are employed, to 
 show that in the latter part of the row 
 the instructions must be reversed : — b, 
 7 Dc, 3 Ch, miss 2, 1 Dc, 2 Ch, miss 1, 
 a, 1 Dc (the centre stitch), would be 7 
 Dc, 3 Ch, miss 2, 1 Dc, 2 Ch, miss 1, 1 
 Dc, miss 1, 2 Ch, 1 Dc, miss 2, 3 Ch,'j7 
 Dc. A knowledge of these abbrevia- 
 tions is easily acquired, and much space 
 is saved by them. 
 
 The stitches used are Chain, Slip, 
 Single, Double, Treble, and Long Trebls 
 Crochet. 
 
 Chain Stitch is made by forming a 
 loop on the thread, then inserting the 
 hook, and drawing the thread through 
 the loop already made. Continue this, 
 forming a succession of stitches. 
 
 Slip Stitch is made by drawing a 
 thread at once through any given stitch,, 
 and the loop on the needle. 
 
 Single Crochet (Sc). — Having a loop- 
 on the needle, insert the hook in a. 
 stitch, and draw the thread through in 
 a loop. You then have two on the 
 hook ; draw the thread through both. 
 
424 
 
 YOU ask! — r r. L T E T. L ! 
 
 at once. 
 
 Double Crocket (Dc). — Twist the 
 thread round the liook before inserting 
 it in the stitch, througli which you 
 draw the thread in a loop. There will 
 then be three loops on the hook ; draw 
 the thread through two, and then 
 through the one just formed, and the 
 remaining one. 
 
 Treble Crochet (Tc), and Long Treble 
 (long Tc),are worked in the same way ; 
 in treble the thread is put twice ; in 
 long treble three times, before inserting 
 it into the stitch. 
 
 Square Crochet is also sometimes used. 
 The squares are either open or clos 
 An open square consists of one Da 
 two Ch, missing two on the line be- 
 neath, before making the next stitch. 
 A close square has three successive Dc. 
 Thus, any given number oi" close 
 squares, followed by an open, will have 
 so many times three Dc, and one over; 
 consequently, any foundation for square 
 crochet must have a number that can 
 be divided by three, having one over. 
 
 To Contract an Edge. — This may be 
 done in Dc, Tc, or long Tc. Twist 
 the thread round the hook as often as 
 required, insert it in the work, and 
 half do a stitch. Instead of finishing 
 it, twist the thread round again, until 
 the same number of loops are on, and 
 work a stitch entirely ; so that, for two 
 stitches, there is only one head. 
 
 To Join on a Thread. — Joins should 
 be avoided as much as possible in open 
 work. In joining, finish the stitch by 
 drawing the new thread through, leav- 
 ing two inchas for both ends, which 
 must be held in. 
 
 To use several Colors. — This is done 
 in single crochet. Hold the threads 
 not in use on the edge of the work, and 
 work them in. Change the color by 
 beginning the stitch in the old color, 
 and finishing it with the new, continu- 
 ing the work with the latter holding in 
 the old. If only one stitch is wanted 
 in the new color, finish one stitch, 
 and begin the next with it ; then 
 change. 
 
 To Join Leaves, etc. — When one part 
 of a leaf or flower is required to be 
 
 joined to another, drop the loop from 
 the hook, which insert in the place to 
 be joined; draw the loop through and 
 continue. 
 
 How to Make a Dress-body Fit 
 Well. — All who attempt dressmaking 
 should have as many as six different 
 size paper patterns, with pleats already 
 made in them, so tliat they can cut out 
 the body by one, and then tack it to- 
 gether and place it on the figure. The 
 shoulder and under the arm are the 
 principal places to let a body out or 
 lake it in. You must measure your 
 paper pattern on the party you are 
 ^oiiif to fit. No amount of pulling it 
 will ever make it fit, neither will pin- 
 ning it closely to the figure. Let the 
 lady keep her dress on while you meas- 
 ure your pattern down the shoulder 
 seam, under the arm seam, down front 
 and back seams, and across the chest 
 from arm seam to arm seam ; the same 
 with the back. If one pattern is too 
 large or too small, try another ; prac- 
 tice and industry will soon make you 
 perfect. It is a good plan to keep two 
 or three sizes made up ready to fit on. 
 A clever dressmaker knows very nearly 
 what body will fit before she puts it 
 on. The taking the size of the waist 
 is the least important part of your 
 body. Most young beginners do not 
 place the bosom pleats right ; the 
 pleats should not be carried high over 
 the bosom. I^ must be noticed whether 
 the bosom be high or low ; if low, the 
 length from the seam on the shoulder 
 to the bosom pleats will be longer than 
 for another body whose bosom lies 
 high ; if this point was more attended 
 to there would be fewer complaints of 
 the dress being tight across the chest. 
 
 To Work over Cord. — Hold the cord 
 in the left hand with the work, and 
 work round it, as you would over an 
 end of thread, working closely. When 
 beads are used they must be first 
 threaded on silk or thread, and then 
 dropped, according to the pattern, on 
 the wro7ig side of the work. This side 
 looks more even than the other ; there- 
 fore, when bead purses are worked 
 from an engraving, they are worked 
 
FANCY NEEDLEWORK. 
 
 425 
 
 the reverse of the usual way, viz., from 
 right to left. 
 
 Gothic Edging, in Crochet. 
 
 Materials. — Cotton of any size suitable for the work to be 
 trimmed. — For Petticoat, No. 16 — with Crochet-hook, No. 20. 
 For coarser articles, No. 4, or No. 8, with a Hook proportionably 
 large. 
 
 Make a chain of the length required, 
 the number of stitches being divisible 
 by 17: if a straight piece, add five more 
 chains ; but if intended for trimming 
 drawers, or similar articles, close into a 
 round, without adding any extra 
 stitches. 
 
 1st Eow. — Sc. 
 
 2d Bow. f- 1 Dc, 1 Ch, miss 1, + 
 
 repeat. 
 
 Sd Bow. — Sc. 
 
 4th Bow. — 5 Sc, putting the hook 
 through both sides of the Ch of the pre- 
 vious row at every stitch, +* 11 Ch, miss 
 2, 3 Sc (under both sides of the Ch), * 3 
 times, 2 Sc, + repeat for every pattern. 
 
 5th Bow. — 5 Sc, on 5, then on the 
 first loop, 6 Sc, on the first 6 of 11 Ch, 
 + 1 Sc, 2 Dc, 1 Sc, on next, 4 Sc, on 
 next 4, 1 Sc, on centre of 3 Sc. On 
 the next loop, 5 Sc, on 5 chain ; 1 Sc, 2 
 Dc, 1 Sc, on the 6th Ch ; 5 Sc, on the 
 next 5 ; 1 Sc, on centre of 3 Sc. On the 
 next loop, 4 Sc, on 4 Ch ; 1 Sc, 1 
 Dc, on next Ch. Turn the work on 
 the wrong side : — 8 Ch, 2 Sc, on the 
 point of the 2d loop ; 8 Ch, 2 Sc, on the 
 2 Dc, at the point of the 1st loop. 
 Turn the work on the right side : — 4 
 
 each of the last 3. Miss the 2 Sc, at 
 the point of the 2d loop ; and on the 
 other chain of 8, 3 Sc, on the 1st 3, 2 
 Sc on the next. Turn the work on the 
 wrong side : — 6 Ch, 2 Sc, at 
 the point of the loop. Turn 
 on the right side : — 2 Sc, in 
 the 1st; 2 Ch, 2 Sc, in each 
 of the next 2 ; 2 in the next 
 2. Sc down the chains of the 
 half loops, taking care not to 
 contract the edge at all. 5 Sc, 
 on 5 Sc ; 3 Sc, on chain of 
 the next loop ; 3 Ch, draw the 
 loop through the correspond- 
 ing part of the Sc of last loop. 
 Slip back on the 3 Ch ; 3 Sc 
 on 3 more chains of the loop. 
 + repeat as often as may be 
 required for the number of 
 patterns. 
 
 Crochet Border, 1. — This 
 border is suitable for a great 
 variety of purposes, according 
 to the size of the cotton employed ; in 
 coarse cotton it will make a trimming 
 for couvrettes and berceaunette covers ; 
 with fine cotton it can be used for 
 children's clothes, small curtains, etc. 
 
 Malerial. — Crochet cotton of any size. 
 
 Make a sufiiciently long foundation 
 chain, and work the 1st row : * 2 treble 
 divided by 3 chain in the 1st founda- 
 tion chain stitch, miss 3 ; repeat from *. 
 2d row : * In the first scallop of the 
 preceding row, 1 double, 5 treble, 1 
 double, then 1 chain, 1 purl (4 chain, 1 
 slip stitch -in the 1st of the four), 1 
 Sc, on 4 Ch ; 3 So, on the next ; 1 ou chain, miss under these the next chain 
 
426 
 
 YOU ask! — I'll tell! 
 
 fititch scallop ; repeat from *. 3d row : 
 
 1 treble in the chain stitch on either 
 side of the purl in the preceding row, 
 5 chain. 4th row: * 2 double divided 
 by 7 chain in the two first treble of 
 the preceding row (insert the needle 
 underneath the upper parts of the 
 stitch), 10 chain, 1 slip stitch in the 
 5th of these 10 stitches so as to form 
 a loop, 4 chain ; repeat from *. 5th row : 
 * 1 slip in the middle-stitch of the scal- 
 lop formed by 7 chain in the preceding 
 row, 4 treble, 3 chain, 5 treble, 3 chain, 
 
 4 treble, all these 13 stitches in the loop 
 of the preceding row, so as to form a 
 clover leaf pattern ; repeat from *, but 
 fasten the 4th treble with a slip stitch 
 on the 10th treble of the preceding 
 figure 0th row. In the first and last 
 stitch of the 5 middle treble of the 
 clover leaf 1 double, 7 chain between. 
 7th row: * 1 double in the 2d chain 
 stitch of the scallop which is above the 
 
 5 middle treble of the clover leaf, 2 
 chain, 1 purl (5 chain, 1 slip stitch in 
 the first), 2 chain, 1 double in the next 
 chain stitch of the same scallop, 2 
 chain, 1 purl, 2 chain, miss 1 chain of 
 the scallop, 1 double, 2 chain, 1 purl, 
 
 2 chain, 1 double in the next chain 
 stitch, 3 chain, 1 double in the middle 
 stitch of the following scallop, chain ; 
 repeat from *. 
 
 Crochet Border, No. 2. 
 
 Material. — Crochet cotton. 
 
 On a suflSciently long foundation 
 chain work the 1st row: 1 double in 
 each chain stitch. 2d row : Alter- 
 
 nately, 1 double, 7 chain, miss under 
 the latter 3 stitches of the preceding 
 row. 3d row : 1 treble in each double 
 of the preceding row, 1 double in the 
 middle stitch of each scallop, 2 chain 
 between. 4th row : 1 double on each 
 double of the preceding row, 1 treble 
 on each treble, 3 chain between. 5th 
 row : 1 double on each treble of the 
 preceding row, 3 chain between. 6th 
 row : 1 double in each stitch of the 
 preceding row. 7th row : * 1 treble in 
 the 1st stitch of the preceding row, 4 
 chain, miss 1, 3 treble in the following 
 
 3 stitches, miss 3 stitches, 3 treble in 
 the following 3 stitches, 4 chain, misa 
 1 stitch, 1 treble, 2 chain, miss 4 ; re- 
 peat from *. 8th row : Repeat regu- 
 larly 8 treble in the scallop formed of 
 
 4 chain in the preceding row, 1 double 
 in the middle of the following 3 chain. 
 9th row : * 1 double in the 4th treble 
 of the preceding row, 2 treble, 1 long 
 treble in next treble but 2, 2 long 
 treble in each of the 2 following treble. 
 1 long treble, 2 treble in the next 
 treble, 1 double in the next treble but 
 2, 3 chain, 1 purl (4 chain, 1 slip), 3 
 chain stitch ; repeat from *. 10th row : 
 * 1 double in the 4th treble of the pre- 
 ceding row, 2 chain, 1 purl, 2 chain, 
 miss 2 under them, 1 double, 2 chain, 
 1 purl, 2 chain, 1 double in tlie next 
 chain but 1 of the next scallop, 2 chain, 
 
 1 purl, 2 chain, 1 double in the 2 
 chain stitch after the purl of the pre- 
 ceding row, 2 chain, 1 purl, 2 chain ; 
 repeat from *. 11th row : In each 
 scallop of the preceding row 2 double 
 (they must meet on either side of the 
 purl) ; they are divided alternately by 
 
 5 chain, and by a scallop formed of 2 
 chain, 1 purl, and 2 chain, only in the 
 chain stitch scallops which join the 
 two treble figures work no double, but 
 
 2 chain, 1 purl, 2 chain. 
 
 Wheel and Shamrock Antimacas- 
 sar. — As this antimacassar is made in 
 separate pieces, it will suffice to thread 
 a few rows of beads on the cotton at a 
 time. For the same reason, it may be 
 made of any required dimensions, and 
 it may or may not have a border : but 
 if one is desired, it should be of close 
 
FANCY NEEDLEWORK. 
 
 427 
 
 crochet, with the pattern in beads, and 
 a deep fringe beyond it. 
 
 A Wheel. — Make a chain of 8, close 
 it into a round, and work under it 16 
 Sc stitches. + 9 Ch, dropping a bead 
 on every stitch, miss 1 of the 16, and 
 Sc under the next + 8 times. Slip 
 stitch on 4 of the first 9 Ch. Sc on the 
 next 2 of the 9 * 3 Ch, Sc on the 
 
 3faterials. 
 Crochet cotton, No. 10, and Turquoise beads, No. 
 
 4th, 5th, and 6th of the next 9 chain * 
 all round. End with slip stitch on the 
 1st and 2d of the first 3 chain, f 8 Ch, 
 Sc under the next chain of 3. f 7 
 times. 8 Ch, Sc on 2d slip stitch. To 
 complete the wheel, do under each 
 chain of 8, 1 Sc, 10 Dc, 1 Sc, dropping 
 a bead on every stitch. 
 
 A Square. — 6 Ch, close it into a 
 round. + Sc under chain, 5 Ch, + 4 
 times, t 1 Sc on 2d Sc, 4 Dc under 
 chain, with a bead on each, 5 Ch, 4 Dc 
 with a bead on each, under the same 
 Ch * 4 times. Slip stitch up the first 
 4 Dc. 15 Ch, Sc under 5 Ch of last 
 round, 6 Ch, Sc under same 5 Ch, Sc 
 under same ; 8 Ch, Sc under the next 
 chain of 5. 
 
 Ldsi Round. — 1 Sc, 4 Dc under the 
 chain of 5, 2 Ch, 4 Dc, 1 Sc under 
 same. 1 Sc, 4 Dc under chain of 6, 2 
 Ch, 4 Dc, 1 Sc under same, 1 Sc, 4 Dc 
 under chain of 5, 2 Ch, 4 Dc, 1 Sc under 
 same. 1 Sc under chain of 8. Do this 
 
 all round, dropping a bead on every 
 stitch. The two chains which are 
 printed in italics are those places 
 where the squares are to be connected 
 with the other pieces. It will be seen 
 that the last round forms four sham- 
 rocks. The centre leaf of each sham- 
 rock (coming at the point of the 
 square) is to be united to the point 
 of another square ; while those at 
 the side are to be joined to the 
 rounds. 
 
 A bead is dropped on every Dc 
 stitch. 
 
 Jewelled d'Oyley— The Ruby. 
 — Begin by threading all the beads 
 on the cotton ; then make a chain 
 of 8 stitches, and close into a 
 round. All the d'oyley is done in 
 Sc, except the edge. 
 
 1st Bound. \- 1 Ch, 1 Sc on 
 
 Sc, + 8 times. 
 
 2d Hound. — +1 Ch, 2 Sc on 2 
 Sc, + 8 times. It will be observed 
 that instead of the usual way of 
 increasing by working two stitches 
 in one, a chain-stitch is made, and 
 one Sc only is worked on each Sc. 
 
 8d Bound. h 1 Ch, 3 Sc on 
 
 Sc, + 8 times. 
 
 4:th Bound. \-l Ch, 4 Sc on 
 
 Sc, + 8 times. 
 5//t Bound. — 
 8 times. 
 
 6th Bound. — 
 8 times. 
 
 1th Bound. hi 
 
 + 8 times. 
 
 \st Bead Bound. \- 2 cotton, 6 
 
 beads, + 8 times. 
 
 2d Bound. 1- 4 beads, coming 
 
 over 2 cotton, and 1 bead at each side, 
 
 5 cotton over 4 beads, + 8 times. 
 
 Sd Bound. \- 2 beads over the 
 
 centre 2 of 4, 8 cotton, + 8 times. 
 
 4fhBound. [-3beads, the first 2 over 
 
 2, 3 cotton, 1 bead, 4 cotton, + 8 times. 
 
 5th Bound. \- 7 beads (the first 
 
 over first of last round), 5 cotton, + 8 
 times. End with one bead on the last 
 stitch. 
 
 6fh Bound. 1- 6 beads (1st on 1st), 
 
 6 cotton, 1 bead, + 8 times. 
 
 7th Bound. (-3 beads, 10 cotton, 
 
 1 bead, + 8 times. End with 2 beads. 
 
 + 1 Ch, 5 Sc on Sc, + 
 + 1 Ch, 6 Sc on Sc, + 
 Ch, 7 Sc on Sc, 
 
428 
 
 YOU ask! — I'll tell! 
 
 %th Round. 1- 3 beads, 10 cotton, 
 
 2 beads, -f 8 times. End with 3 
 beads. 
 
 ^th Round. h 3 beads, 11 cotton, 
 
 3 beads, + 7 times, 3 beads. This 
 round is not perfect. 
 
 lO^A Round. 1- 3 cotton over cot- 
 ton, 1 bead, 4 cotton, 4 beads, 1 cotton, 
 3 beads, + 8 times. 
 
 lit h Round. \- 2 cotton, 9 beads, 
 
 3 cotton (over 1 bead, 1 cotton), 3 
 beads, + 8 times. 
 
 12th Round. \- 3 cotton over 2, + 
 
 7 beads, 5 cotton, 4 beads, 2 cotton, -j- 
 
 8 times. 
 
 17^/i Round. (-9 beads, 1 cotton, 
 
 4 beads, 2 cotton (last over 1 cotton), 
 3 beads, 4 cotton over 3, + 7 times. 
 Eighth time, 3 cotton on 2. 
 
 18i!/t Round. [-9 beads, 1 cotton, 
 
 5 beads, 2 cotton, 5 beads, 2 cotton on 
 1, + 7 times. Eighth, 1 cotton. 
 
 19/A Round. h 5 beads, 5 cotton, 5 
 
 beads, 10 cotton (over 9 stitches), + 8 
 times. 
 
 20//* Round. — + 3 beads, 8 cotton 
 (over 7 stitches), 5 beads, 5 cotton, I 
 bead, 4 cotton, + 8 times. 
 
 2\st Round. f- 3 beads over 3, 10 
 
 cotton (making 1), 5 beads (beginning 
 
 Materials. — 1 oz. ruby-colored beads, No. 2, and one reel No. 16 crochet cotton. 
 
 \Zth Round. hi cotton, 5 beads, 
 
 5 cotton, 3 beads, 1 cotton, 2 beads, 1 
 cotton, + 8 times. 
 
 lAth Round. f- 4 cotton (over 1 
 
 cotton, 2 beads), 3 beads, 5 cotton, 4 
 beads (the last on last of 3), 4 cotton, 
 -f 8 times. 
 
 \bth Round. \- 2 cotton, 5 beads 
 
 (the last on last of 3), 3 cotton, 6 
 beads, 5 cotton, + 8 times. 
 
 ICtth Round. h 13 beads, 1 cotton, 
 
 2 beads, 6 cotton on 5, + 7 times. 
 Eighth time, 4 cotton only on 3. 
 
 on the 2d of 5), 3 cotton, 2 beads, 4 
 cotton, + 8 times. 
 
 22^^ Round. \- S beads on 8, 12 
 
 cotton (making 1), 9 beads, 4 cotton, 
 + 8 times. 
 
 2'id Round. — + 3 beads on 3, 6 
 cotton, 4 beads, 3 cotton, 7 beads (on 
 centre 7 of 9), 5 cotton, -|- 8 times. 
 
 24//i Round. [-3 beads on 3, 6 
 
 cotton on 5, 6 beads, 14 cotton, + 8 
 times. 
 
 25ih Round. — +4 beads (begin- 
 ning over 1st of 3), 7 ootton (on 5 
 
FANCY NEEDLEWORK. 
 
 429 
 
 and 1 bead), 5 beads, 14 cotton, + 8 
 times. 
 
 26th Hound. 1-1 cotton over 1 
 
 bead, 4 beads, 3 cotton, 1 bead, 3 cot- 
 ton, 4 beads (over last 4 of 5), 13 cot- 
 ton, + 8 times. 
 
 27th Round. 1- 2 cotton on 1 cot- 
 ton, 8 beads, 3 cotton, 4 beads, 13 cot- 
 ton, + 8 times. 
 
 28th Round. 1-3 cotton over 2 C 
 
 and 1 B, 6 beads, 3 cotton, 4 beads, 14 
 cotton, -1- & times. 
 
 29th Round. 1-4 cotton, 3 beads 
 
 (the 1st over 2d of 6), 3 cotton, 5 
 beads, 16 cotton, -{- 8 times, 5 cotton. 
 
 SOth Round. 1- 9 beads, beginning 
 
 on 2d of 3, 21 cotton, -1- 8 times. 
 
 Do one round of cotton only, and 
 then one of beads. 
 
 Border. h 2 Sc cotton, 15 beads, 
 
 2 cotton, 13 chain with a bead on each, 
 miss 12, -\- 8 times. 
 
 2d Round. — 2 slip on 2 cotton, -1- 2 
 Sc with cotton on the first 2 beads, * 
 1 bead, 1 cotton, * alternately 6 times, 
 1 cotton, 5 Ch, with beads, 1 Sc with 
 bead on 4th of 13, 7 Ch with beads, 
 miss 5 of 13, Sc with bead on next, 5 
 Ch with beads, -j- 8 times. 
 
 Sd Round. [- 2 Sc with cotton on 
 
 2d Sc and 1 bead, * 1 bead, 1 cotton, 
 * 5 times, 1 cotton, 5 Ch with beads. 
 1 Sc with bead on 4th of 5, 6 Ch with 
 beads, 1 Sc on 4th of 7 with beads, 6 
 Ch with beads, Sc with bead on 2d of 
 6 Sc, 5 Ch with beads, -j- 8 times. 
 
 4<A Round. 1- 2 Sc cotton as be- 
 fore, * 1 bead over cotton, 1 cotton 
 over bead, * 4 times. 1 more cotton, 
 5 Ch with beads, 1 Sc with bead on 4th 
 of 5, 6 Ch with beads, 1 Sc with bead 
 on 4th of 6, 6 Ch with bead, 1 Sc with 
 bead on 3d of next 6, 6 Ch with beads, 1 
 Sc with bead on 2d of 5, 5 Ch with beads. 
 
 These D'Oyleys must be washed 
 with white Windsor soap and soft 
 water only. When quite clean rinse 
 them in fresh water, and hang them 
 before a fire, or in the air to dry. 
 When nearly dry, pull them out into 
 shape. On no account use any starch, 
 nor an iron. Beads, when of good 
 quality, and properly washed, will 
 remain for years uninjured. 
 
 Hint on D'Oyleys. — Experienced 
 workers often find a difficulty in know- 
 ing the exact termination of a round 
 in D'Oyley's, and frequently the pat- 
 tern is destroyed by an error in the 
 calculation. This difficulty may be 
 remedied at once, by attention to the 
 following rule : — Take a thread very 
 opposite in color to that of your work, 
 and only a few inches long. When 
 only two or three rounds are done, and 
 it is still perfectly easy to see the end 
 of the round, draw the needleful of 
 thread through the chain of the last 
 stitch. Do the same with every other 
 round, so that the colored thread finally 
 runs in a straight line from the centre 
 to the edge. It will save much trouble 
 and many blunders, especially when 
 working the Jewelled D'Oyleys. 
 
 Crochet k Tricoter. — Take rather 
 a long crochet hook, with a button on 
 the end. Make a chain as for ordinary 
 crochet, leaving the last made stitch on 
 the hook to form the first stitch of the 
 next row ; this kind of crochet being 
 worked backward and forward. 
 
 2d Row. — Put the hook through the 
 next loop on the chain to the loop 
 already on the hook, and draw the 
 thread through, leaving this last made 
 loop on the hook. Continue till you 
 have taken up on the hook as many 
 loops as there were in the original chain. 
 
 BdRow. — Put the thread once round 
 the hook and draw it through the two 
 first loops on the hook. Thread once 
 round the hook and through the last 
 loop made and the one next to it on 
 the hook. Repeat till all are worked ofll 
 
 4^th Row. — Put the hook through 
 the first long perpendicular loop, draw 
 the thread through, leaving the last 
 made loop on the hook. Repeat till 
 all the long loops have been worked, 
 keeping all the loops on the hook and 
 taking always the loop at the edge. 
 
 5th Row. — Same as 3d. 
 
 This stitch is only suitable for straight 
 work.To narrow, leave out the edge loop. 
 
 A chain of 30 makes a pretty scarf 
 for a lady. It should measure a yard 
 and half lojig, with fringe four or six 
 inches long at each end. 
 
430 
 
 YOU ask! — I'll tell! 
 Ladies' Comforter in Crochet. 
 
 Materials. — 2]/^ ounces white double Burliu wool, J^ ounce lilac filoselle. 
 
 part of comforter 
 (full size). 
 
 This comforter is worked with white 
 wool in ribbed stitch, a variety of cro- 
 chet a tricoter ; it is edged all round 
 with some rows of chain and double 
 stitches. These, as well as the fringe 
 at both ends of the scarf, can be made 
 with white wool and lilac filoselle, or 
 only with wool. The pattern is 20 
 stitches wide and 120 double rows 
 long. Begin the scarf at one end on a 
 foundation chain of 20 stitches, and 
 work as follows : 1st part of 1st double 
 row (forwards). Take up 1 loop in 
 every other stitch. 
 
 2d part of the 1st double row (back- 
 wards). Alternately cast off 1 loop, 1 
 chain. 
 
 1st part of the 2d double row : Take 
 up alternately one loop in the pre- 
 
 viously missed stitch of the foundation 
 chain, working at the same time round 
 the top chain of the stitch in the pre- 
 ceding row, and one loop in the next 
 long chain of the preceding row. 
 
 Second part of the second double 
 row : Cast off together the next loop 
 taken up in the foundation chain with 
 the following loop, 1 chain. 
 
 First part of the third double row : 
 Take up alternately one loop under- 
 neath the next chain stitch of the 
 double row before the last, and one 
 loop in the next long chain of the pre- 
 ceding row. Miss the following long 
 stitch. Work back as in the second 
 double row. This third double row is 
 ' repeated till the scarf is sufficiently 
 long. Work all round the outer edge 
 
FANCY NEEDLEWORK. 
 
 431 
 
 one row of double stitch with lilac filo- 
 selle, then one row of double stitch 
 with white wool ; the third row is 
 worked again with filoselle, alter- 
 nately one double, one chain stitch, 
 missing one under the last ; in the last 
 two rows insert the needle into the 
 two upper chains of the preceding rows. 
 The comforter is ornamented at both 
 ends with fringe in white wool, the 
 upper edge of which may be covered 
 with lilac filoselle. 
 
 Instructions in Netting. — The 
 beauty of netting consists in its firm- 
 ness and regularity. All joins in the 
 thread must be made in a very strong 
 knot ; and, if possible, at an edge, so 
 that it may not be perceived. 
 
 The implements used in netting are 
 a netting-needle and a mesh. In fill- 
 ing a netting-needle with the material, 
 be careful not to make it so full that 
 there will be a difficulty in passing it 
 through the stitches. The size of the 
 needle must depend on the material to 
 be employed, and the fineness of the 
 work. Steel needles are employed for 
 every kind of netting except the very 
 coarsest. They are marked from 12 to 
 24, the latter being extremely fine. 
 The fine meshes are usually also of 
 steel ; but, as this material is heavy, it 
 is better to employ bone or wooden 
 meshes when large ones are required. 
 Many meshes are flat; and in using 
 them the width is given. 
 
 The first stitch in this work is 
 termed diamond netting, the holes 
 being in the form of diamonds. To 
 do the first row, a stout thiead, knotted 
 to form a round, is fastened to the 
 knee with a pin, or passed over the 
 ■Sjot, or on the hook sometimes at- 
 Ached to a work cushion for the pur- 
 pose. The end of the thread on the 
 needle is knotted to this, the mesh 
 being held in the left hand on a line 
 with it. Take the needle in the right 
 hand ; let the thread come over the 
 mesh and the third finger, bring it 
 back under the mesh, and hold it be- 
 tween the thumb and first finger. 
 Slip the needle through the loop over 
 the third finger, under the mesh and 
 
 the foundation thread. In doing this 
 a loop will be formed, which must be 
 passed over the fourth finger. With- 
 draw the third finger from the loop, 
 and draw up the loop over the fourth, 
 gradually, until it is quite tight on the 
 mesh. The thumb should be kept 
 firmly over the mesh while the stitch is 
 being completed. When the neces- 
 sary number of stitches is made on 
 this foundation, the future rows are to 
 be worked backwards and forwards. 
 To form a round, the first stitch is to 
 be worked immediately after the last, 
 which closes the netting into a circle. 
 
 Round Netting is very nearly the 
 same stitch. The difierence is merely 
 in the way of putting the needle 
 through the loop and foundation, or 
 other stitch. After passing the needle 
 through the loop, it must be brought 
 out, and put downwards through the 
 stitch. This stitch is particularly 
 suitable for purses. 
 
 Square Netting is exactly the 
 same stitch as diamond netting, only 
 it is begun at a corner, on one stitch, 
 and increased (by doing two in one) 
 in the last stitch of every row, until 
 the greatest width required is at- 
 tained. Then, by netting two stitches 
 together at the end of every row, the 
 piece is decreased to a point again. 
 When stretched out, all the holes in 
 this netting are squares. 
 
 Square and diamond netting are the 
 most frequently used, and are orna- 
 mented with patterns darned on them, 
 in simple darning or in various point 
 stitches. In the latter case it forms a 
 variety of the sort of work termed 
 guipure, now so fashionable. 
 
 Grecian Netting. — Do one plain 
 row. First pattern row. Insert the 
 needle in the first stitch, and, without 
 working it, draw through it the second 
 stitch, through the loop of which 
 draw the first, and work it in the ordi- 
 nary way. This forms a twisted stitch, 
 and the next is a very small loop 
 formed of a part of the second stitch. 
 Repeat this throughout the row. 
 
 The second row is done plain. 
 
 The third like the first ; but the 
 
432 
 
 YOU ask! — l'll. tellI 
 
 first and last stitches are to be done in 
 the usual manner, and you begin the 
 twisting with the second and third loops. 
 The fourth is plain. Repeat these 
 four rows as often as required. 
 
 Use No. 20 mesh for the fancy 
 rows, and No. 14 for the plain. 
 
 Stitches in netting are always counted 
 by knots. 
 
 Oriental Table-Cover. 
 
 Materials. — Knitting Cotton, No, 4; throe Mc.<he8, 2 flat, half an inch wide, the other an inch 
 and a half; and one round Mesh, No. l-l ; :7 skeins Berlin Wool ; three of each of the following colors 
 — peach, green, plum, yellow, claret, dark blue, pink, light blue, and scarlet; a large rug needle, and a 
 netting-needle. 
 
 On a round foundation of 23 stitches 
 with the half-inch mesh, net 2 plain 
 rounds. 
 
 Sd Hound. — Round mesh, plain 
 netting. 
 
 4fh, 5th, and 6fh Hoimds. — The 
 same. 
 
 7th Bound, half-inch mesh. — 2 
 stitches in each. 
 
 8th Hound. — Same mesh, 1 stitch in 
 jach, missing the first, netting the next 
 "stitch, and returning to the missed one 
 all round. 
 
 i)th Eound,roundm€8h, 1 stitch in each. 
 
 10/A, nth, 12th, and 13th Bounds. — 
 The same. 
 
 14th Bound. — Half-inch mesh, 3 
 stitches in each. 
 
 15th Bound, and 21 succeeding 
 Bounds. — Round mesh, 1 stitch in each. 
 
 37th Bound. — Wide flat mesh, 3 
 stitches in each. 
 
 38//i Boxmd, round mesh. — Net 3 
 stitches together, missing the first 3, 
 netting the 3 next, and returning to the 
 missed 3, continue all round. 
 
 3'dth Bound, round mesh, — 1 stitch 
 in each. 
 
FANCY NEEDLEWORK. 
 
 433 
 
 40<A Round, and 4 succeeding Mounds, 
 — The same. 
 
 The top part of the cover is now 
 netted, and there remain but the points 
 to net. 
 
 With round mesh net 13 stitches, 
 and instead of continuing the round, 
 return on the 13 stitches, missing the 
 last. Continue backwards and forwards 
 on these, always missing the last till 
 you have but one stitch left on the 
 mesh. Cut the cotton and fasten the 
 end ; take up the next 13 stitches, and 
 make another point, and continue the 
 same all round the cover. 
 
 Now commence the darning. Thread 
 the rug needle with green wool, and 
 insert it in the 5th mesh from the 
 centre (which is where the two knots 
 are visible in one mesh), and darn 3 
 meshes upwards to the right, filling the 
 meshes closely with wool ; then in a 
 line with the first of these 3 and up- 
 wards to the left darn 2 meshes, each 
 separately, in order that all the darning 
 may lean to the right. 
 
 Having done this there will be one 
 mesh left in the middle of the green 
 Vandyke, which darn in plum color. 
 Darn 6 of these round the centre of 
 the cover. Between the lower points 
 of each vandyke there will be 3 dia- 
 monds, darn the middle one in dark 
 blue. 
 
 Now in 12th mesh (where the 3 
 knots are seen in one mesh), with 
 scarlet darn a diamond of 4 meshes to 
 the right; do the same in every 5th 
 mesh all round. 
 
 As before, there will be 3 vacant 
 meshes between the lower points of 
 each scarlet diamond, the centre one of 
 which fill with dark blue, and above 
 the dark blue spot darn a vandyke of 
 4 meshes in claret. 
 
 In the 36th round of netting darn 
 close diamonds of 9 meshes (leaving a 
 space of 3 meshes between the lower 
 points of each), of difierent colors, in 
 the following order : — peach, green, 
 plum, yellow, claret, dark blue, pink, 
 light blue. There are 33 diamonds 
 required in the round ; it will there- 
 28 
 
 fore be necessary to work these 8 
 colors 4 times, which will leave one 
 still vacant ; this one may be darned in 
 scarlet. 
 
 Miss 3 meshes upwards from one of 
 these closely darned diamonds, and 
 darn 6 meshes to the right, then 4 
 meshes in an opposite direction from 
 each point of the 6 already darned, 
 thus three sides of a diamond are 
 formed; complete the 4th side by 
 darning 6 meshes. 
 
 There will be 17 diamonds, which 
 may be darned thus : — yellow, dark 
 blue, scarlet, green, peach, claret, light 
 blue, pink. Repeat these colors twice, 
 which will leave one to do ; this may 
 be done in plum color. 
 
 This will leave an open diamond of 
 16 meshes (4 each way), the centre 4 
 of which darn in 2 colors, the two 
 opposite each other in one, and the 
 other two in a good contrasting 
 color. 
 
 There is always a slight irregularity 
 in round netting, which will cause the 
 first diamond to appear scarcely even 
 with the last. This, however, cannot 
 be avoided, and is not discernible ex- 
 cept on very close examination, and 
 does not at all affect its appearance 
 when on the table. It will also be 
 found necessary to lessen the space be- 
 tween the open diamonds, one mesh 
 in two instances, as if there were two 
 more meshes it would cause an ir- 
 regularity in the close diamonds. 
 
 The top part of the cover is now 
 finished, and the points only remain to 
 be darned. 
 
 Between each point darn a close dia- 
 mond of 9 meshes, the lower point of 
 which will hide the fastening of cot- 
 ton at the commencement of the netted 
 point. 
 
 At the end of every point darn an 
 open diamond of 4 meshes, and knot a 
 tassel in the last mesh of each point 
 composed of 4 strands of each color 
 used in darning. 
 
 This cover is quickly done, and 
 has a very foreign and elegant app<^r- 
 ance. 
 
434 
 
 YOU ask! — I'll tellI 
 
 Netted D'Oyley. 
 
 Maleriah.— One skein Knitting Cord, No. IG, .)nt ud of MecklenLiirgh Thread, No. 5, and one No. 80; 
 three rows of blue Beads (large) ; two Meshes, one flat, nearly half an inch wide, and the other round, 
 steel No. 16; one Netting Needle, and one coarse Sewing Needle. 
 
 On a foundation of 18 stitches net 
 one plain round with flat mesh. 
 
 2d Bound. — Flat mesh, two stitches 
 in each except the last, in which net 
 only one. 
 
 Sd Bound. — Small mesh, 1 stitch in 
 each. 
 
 4th Bound. — Same as 3d. 
 
 dth Bound. — Flat mesh, 2 in each, 
 except the last, in which net only one. 
 
 6/A Bound. — Small mesh, 1 stitch in 
 each, missing 1 stitch, netting the next, 
 and returning to the missed one all 
 round. 
 
 7fk Bound. — Small mesh, 1 stitch in 
 each. 
 
 Net 12 rounds more, the same as 7th 
 round, 
 
 20lh Botmd. — Flat mesh, net 2 
 stitches in each. 
 
 21s^ Bound. — Small mesh, same as 
 6th round. 
 
 22rf and 2M Bounds. — Small mesh, 1 
 stitch in each. 
 
 Fasten oif, cut away the foundation, 
 draw up the stitches tightly, and with 
 the Mecklenburgh No. 5 darn the first 
 round of meshes closely. Then in the 
 13 rounds of small netting darn 1 line 
 of diamonds the entire depth of small 
 netting, which will be 13 diamonds, 
 with Mecklenburgh No. 5, miss 6 
 meshes, darn the 7th line of diamonds ; 
 continue thus all round the D'Oyley. 
 Now miss 2 meshes from the top of a 
 darned line, and darn 4 with the same 
 thread. Miss 3 meshes downward from 
 this, and darn 4 more. Miss 3 again 
 and darn 4, repeat all round. 
 
 Thus there will be 3 darned dia- 
 
FANCY NEEDLEWORK. 
 
 435 
 
 monds of 4 meshes between every 
 darned line of diamonds. Thread a 
 needle with No. 5, and insert it in the 
 mesh at the right-hand corner of the 
 centre darned diamond, pass a bead 
 into the mesh and slip the needle 
 under the thread to the next mesh ; 
 before putting in another bead, take a 
 back stitch over the thread under 
 which you just passed the needle, then 
 slip on another bead, and so on all 
 round the close diamonds. 
 
 Now with No. 80 do a row of loose 
 buttonhole stitch all round the beads, 
 taking each stitch in a bead mesh ; 
 
 then do another row of buttonhole 
 stitches in the same meshes, reversing 
 the stitches, taking one in each mesh 
 opposite the one already done, and 
 passing the needle every time through 
 the loop made in the last row. This 
 will fill the entire space between the 
 darned lines. 
 
 Darn every mesh of the 21st round 
 with No. 5 closely, and in the last 
 row knot a fringe about an inch in 
 depth. 
 
 Care must be taken that all the 
 darning runs the same way, and the 
 beads may be omitted if desired. 
 
 Lady's Watch-Pocket, in Netted Embroidery. 
 
 Materials. — One reel Crochet Cotton No. 56; two Meshes, the same as those used in the Netted D'Oyley; 
 a Netting Needle; one skein of colored Wool, of any color to suit the drapery of the room; a yard 
 of inch-wide Sarcenet Ribbon ; a round of Cardboard ; and a small piece of Silk the same color 
 as the Wool. 
 
436 
 
 YOU ask! — I'll tell! 
 
 On a foundation of 28 stitches net 
 one round with wide mesh. 
 
 •2d Mound. — Small mesh, 1 in each. 
 
 3(f, 4ifh, bth, and Qth. — Same as 2d. 
 
 7th Bound. — Large mesh, 2 in each. 
 
 8//i Bound. — Small mesh, 1 in each. 
 
 9th and \Oth Bounds. — Same as 8th. 
 
 Fasten the thread, and with the 
 wool cover the entire outside round of 
 meshes with loosely-wrought button- 
 hole stitches. This forms the first 
 round of the pocket. 
 
 On the same foundation, with wide 
 mesh, net 1 plain round. 
 
 2d Bound. — Wide meshes, 2 stitches 
 in each. 
 
 Bd Bound. — Small mesh, net 2 stitches 
 together all around. 
 
 4th Bound. — Small mesh, 1 in each. 
 
 Do 6 more rounds the same. 
 
 Wth Bound. — Small mesh, 2 stitches 
 'a each. 
 
 \2th Bound. — Small mesh, 1 in each. 
 
 \Zth, \4th, 15th, and 16th Bounds. — 
 Small mesh, 1 stitch in each. 
 Fasten off and work the edge as before. 
 
 In the 14th round darn every alter- 
 nate diamond with the wool. 
 
 On a foundation of 18 stitches with 
 wide mesh net 1 round. 
 
 2d Bound. — Small mesh, 2 in each. 
 
 'Sd Bound. — Small mesh, 1 in each. 
 
 Do 5 more rounds the same, and 
 work the edge as before ; darn every 
 alternate diamond in 6th round. 
 
 Take a round of cardboard the size 
 of a large watch, leaving about an inch 
 above the round at the top, cover it 
 with the silk, lay the first piece of net- 
 ting flat on it, and stitch it round. 
 
 Now take the second piece and 
 Btitch the 5th round of diamonds down 
 tightly, rather more than half round, 
 8 ) as to make the edge come to the 7th 
 round of the first piece. This will 
 leave it loose in the centre to form the 
 pocket. Stitch the other piece of net- 
 ting to the middle of this, and finish 
 with a knot of ribbon in the centre. 
 Attach a piece double, about three 
 inches long, to the top, and add a ro- 
 sette and ends. 
 
 Instructions in Tatting, or Friv- 
 olity. — The only necessary imple- 
 
 ments for tatting are a shuttle or short 
 netting-needle, and a gilt pin and ring, 
 united by a chain. The cotton used 
 should be strong and soft. There are 
 three available sizes, Nos. 1, 2, and 3. 
 Attention should be paid to the man- 
 ner of holding the hands, as on this 
 depends the grace or awkwardness of 
 the movement. Fill the shuttle with 
 the cotton (or silk) required, in the 
 same manner as a netting needle. 
 Hold the shuttle between the thumb 
 and first and second fingers of the 
 right hand, leaving about half a yard 
 of cotton unwound. Take up the cot- 
 ton, about three inches from the end, 
 between the thumb and first finger of 
 the left hand, and let the end fall in 
 the palm of the hand ; pass the cotton 
 round the other fingers of the left hand 
 (keeping them parted a little), and 
 bring it again between the thumb and 
 forefinger, thus making a circle round 
 the extended fingers. There are only 
 two stitches in tatting, and they are 
 usually done alternately ; this is there- 
 fore termed a double stitch. 
 
 The first stitch is called the English 
 stitch, and made thus : — Let the thread 
 between the right and left hands fall 
 towards you; slip the shuttle under 
 the thread between the first and second 
 fingers ; draw it out rather quickly, 
 keeping it in a horizontal line with the 
 left hand. You will find a slipping 
 loop is formed on this cotton with that 
 which went round the fingers. Hold 
 the shuttle steadily, with the cotton 
 stretched tightly out, and with the sec- 
 ond finger of the left hand slip the 
 loop thus made under the thumb. 
 
 The other stitch is termed French 
 stitch; the only difference being, that 
 instead of allowing the cotton to fall 
 towards you, and passing the shuttle 
 dowtiwards, the cotton is thrown in a 
 loop over the left hand, and the shuttle 
 passed under the thread between the 
 first and second fingers upwards. The 
 knot must be invariably formed by the 
 thread which passes round the fingers 
 of the left hand. If the operation is 
 reversed, and the knot formed by the 
 cotton connected with the shuttle, the 
 
FANCY NEEDLEWORK. 
 
 437 
 
 loop will not draw up. This is occa- 
 sioned by letting the cotton from the 
 shuttle hang loosely instead of draw- 
 ing it out and holding it tightly 
 stretched. When any given number 
 of these double stitches are done, and 
 drawn closely together, the stitches 
 are held between the first finger and 
 thumb, and the other fingers are with- 
 drawn from the circle of cotton, which 
 is gradually diminished by drawing 
 out the shuttle until the loop of tat- 
 ting is nearly or entirely closed. The 
 tatted loops should be quite close to 
 each other, unless directions to the 
 contrary are given. 
 
 The pin is used in making an orna- 
 mental edge, something like purl edg- 
 ing, thus : — Slip the ring on the left- 
 hand thumb, that the pin attached 
 may be ready for use. After mak- 
 ing the required number of double 
 stitches, twist the pin in the circle of 
 cotton, and hold it between the fore- 
 finger and thumb, whilst making more 
 double stitches ; repeat. The little 
 loops thus formed are termed picots. 
 
 Trefoil Tatting is done by drawing 
 three loops up tightly, made closely 
 together, and then leaving a short 
 space before making more. The tre- 
 foil is sewed into shape afterwards 
 with a needle. 
 
 To Join Loops. — When two loops 
 are to be connected, a picot is made in 
 the first, wherever the join is required. 
 When you come to the corresponding 
 part of the second loop, draw the 
 thread which goes round the fingers 
 of the left hand through the picot 
 with a needle, pulling through a loop 
 large enough to admit the shuttle. 
 Slip this through, then draw the thread 
 tight again over the fingers, and con- 
 tinue the work. In many patterns a 
 needle is used to work over, in but- 
 tonhole stitch, the thread which passes 
 from one loop to another. A long 
 needleful of the same cotton or silk 
 used for the tatting is left at the be- 
 ginning of the work, and a common 
 needle used to buttonhole over bar 
 wherever they occur. 
 
 Picots are also sometimes made with 
 
 the needle and cotton in working over 
 these bars. 
 
 Edging in Tatting. — No. I. 
 
 Materials. — Tatting cotton, steul shuttle, and a 
 purling pin. The size of the cotton must deperid 
 upon the nature of the article which the edging is 
 designed to trim. As a general rule. No. 1 is suit- 
 able for ladies' jupes, children's drawers, and other 
 articles made in calico. No. 2 is a medium size, and 
 will do for finer drawers, and generally for things 
 made in jaconet or cambric muslin. No. 3 is very 
 fine, and fit for infants' robes, caps, ladies' collars, 
 etc. 
 
 Is^ Pattern. — Begin by threading the 
 end of the cotton with a sewing needle. 
 Double the cotton, allowing a long 
 needleful on the needle ; and holding 
 the doubled end between the finger and 
 thumb, do 14 buttonhole stitches with 
 the needle. The thread can then be 
 drawn up tight, so as not to leave a 
 loop. Now begin with the shuttle. 
 
 1st Loop. — 12 double stitches, 1 picot, 
 4 double, draw up the loop, but not 
 tightly, and work with the needle on 
 the bar of thread 10 buttonhole stitches. 
 
 2d Loop. — With the needle, do 2 
 buttonhole stitches on the thread before 
 beginning this loop. 4 double, join to 
 the picot of the last ; 8 double, 1 picot, 
 4 double. Draw this up like the first, 
 and work on the bar 10 buttonhole 
 stitches. 2 more on the thread before 
 the 
 
 Sd Loop. — 4 double; join to the 
 picot ; 9 double, 1 picot, 3 double. 
 Draw up this loop rather tighter ; work 
 on it 7 buttonhole stitches, and 2 on the 
 thread afterward. 
 
 4/A Loop. — (At the point.) 2 double, 
 join to the picot, 12 double, 1 picot, 2 
 double. Draw this loop up quite tightly. 
 
438 
 
 YOU ask! — I'll tell 
 
 Work 2 buttonhole stitches on the 
 thread afterward. 
 
 5th Loop. — 3 double, join, 9 double, 
 1 picot, 4 double, draw up this like the 
 third. Work on it 7 buttonhole stitches, 
 and 1 on the thread afterward. Slip 
 the needle through between the two 
 buttonhole stitches after the second 
 loop, and draw the thread through, 
 allowing for a bar on which 6 button- 
 hole stitches can be worked. By doing 
 these the thread is brought back to the 
 fifth loop ; do one more buttonhole 
 stitch on the thread, and proceed to 
 the 
 
 %th Loop. — 4 double, join ; + 4 
 double, 1 picot, + twice, 4 double. 
 Draw it up, and work it with 10 
 stitches. Then join across to between 
 the first and second loops, as after the 
 fifth. 
 
 1th Loop. — 4 double, join,+4 double, 
 1 picot, -f twice, 4 double. Take the 
 needle across to the commencement of 
 the first loop, and on the bar do 10 but- 
 tonhole stitches, 9 more buttonhole on 
 the thread, join to the last picot, 9 but- 
 tonhole on the thread, make a picot, 
 9 more buttonhole. This completes 
 one pattern. 
 
 1st Loop of the 2d Pattern. — 4 double, 
 join to the picot on the thread, 4 double, 
 join to the picot of the 7th loop, 4 
 double, 1 picot, 4 double. Draw it up 
 and work on the bar 10 buttonhole 
 stitches, and 2 after. 
 
 "Id Loop.— A double, join to the picot, 
 4 double, join to the picot of the 
 6th loop, 4 double, 1 picot, 4 double. 
 Draw it up, and work it like the 
 last. 
 
 The remaining 5 loops are to be 
 worked exactly like those of the first 
 
 f)attern. All subsequent ones are done 
 ike the second. 
 
 It may, perhaps, be permitted to us 
 to observe that tatting (or frivolite), 
 besides being very pretty, has the merit 
 of wearing extremely well. It requires 
 far less eyesight than crochet, and is 
 much stronger than knitting, and is 
 also (as we trust we prove) susceptible 
 of great and elegant variations of de- 
 sign. 
 
 Infant's Cap Crown in Tatting. — 
 
 Materials. — Tattiny Cotton, No. 2 ; 
 Steel Shuttle, No. 14 ; a very fine Purling 
 Pin; and a Reel oif Mecklenburyh, No. 
 VI, for the Mechlin wheel in the centre. 
 
 The pattern consists of five loops, ten 
 patterns being required to form the 
 circle. 
 
 1st Pattern. — 1st Loop. — 3 double 
 stitches, 1 picot, 4 double stitches, 1 
 picot, 2 double stitches, 1 picot, 6 
 double stitches, 1 picot, 3 double 
 stitches. Draw it up, leaving a bar 
 of thread, on which 8 buttonhole 
 stitches can be worked. 
 
 '2d Loop. — 3 double stitches ; join to 
 the last picot of former loop, + 5 
 double stitches, 1 picot, -f- twice, 3 
 double stitches. Draw it up a little 
 tighter than the last. 
 
 8d Loop. — 3 double stitches, join to 
 the last picot of 2d loop, + 6 double 
 stitches, 1 picot, + twice, 3 double 
 Draw it quite tight. 
 
 4</i Loop. — Same as 2d loop. 
 
 5th Loop. — 3 double stitches, join to 
 the last picot of 4th loop ; 6 double 
 stitches, 1 picot, 2 double stitches, 1 
 picot, 4 double stitches, 1 picot, 3 
 double stitches. Draw it up, but not 
 tighter than 1st loop. 
 
 To work the buttonhole stitches, 
 take a common sewing needle, with a 
 very long piece of the same cotton ; 
 slip the needle through the picot, after 
 the two double stitches of the first 
 loop, draw it out, leaving a short end, 
 on which do four common buttonhole 
 stitches ; catch up the next picot ; make 
 6 buttonhole stitches, 8 buttonhole 
 stitches on the bar of the 1st loop, 2 
 between that and the bar of 2d loop, 6 
 on 2d bar, 2 between that and bar 
 of 4th loop, 6 on bar of 4th loop, 1 
 before the next : now slip the needle 
 through the two stitches after the Ist 
 loop, thus forming a bar, on which 
 work back 6 buttonhole stitches, then 
 1 more between 4th and 5th loops, and 
 8 on the bar of 5th loop. Take the 
 needle across to the base of the 1st 
 loop, and work back 10 stitches ; now 
 work 6 buttonhole stitches on the 
 thread connected with the shuttle^ 
 
FANCY NEEDLEWORK. 
 
 439 
 
 catch up the picot, work 8 buttonhole 
 stitches, catch up the next picot, 4 but- 
 tonhole stitches, catch up 3d picot, 4 
 buttonhole stitches ; make a picot, 8 
 buttonhole stitches; make another 
 picot, 6 buttonhole stitches. 
 
 Now resume the shuttle, leaving the 
 needleful of cotton attached to the 
 work. 
 
 2c? Pattern. — \st Loop. — Three double 
 stitches, join to the last picot made 
 with the needle and cotton ; 4 double 
 stitches, join to the other picot made 
 with the needle, 2 double stitches join 
 to picot in centre of the 6th loop of 1st 
 pattern (which has already been caught 
 up in working with the needle), 6 
 double stitches, 1 picot, 3 double 
 stitches. 
 
 Id, 3(1, 4th, and 5/A Loops to be done 
 as in the 1st pattern. 
 
 Then work the buttonhole stitches 
 with the needle and cotton as before. 
 
 For the centre do ten loops thus : 
 
 1st Loop. — Four double stitches, 1 
 picot, 6 double stitches ; join to the 
 picot at the point of the 3d loop of a 
 pattern, 6 double stitches, 1 picot, 3 
 double stitches. 
 
 2d Loop. — Four double stitches ; join 
 to the last picot of 1st loop 6 double 
 stitches ; join to the picot at the point 
 of 3d loop of a pattern ; 6 double, 1 
 picot, 3 double stitches. 
 
 Sd, 4th, 5th, 6th, 7th, Sth, 9th, and 
 10th, same as 2d. These loops must 
 not be drawn very tightly. The bars 
 which connect them must be button- 
 holed, as those of the patterns. 
 
 These ten loops will form a small 
 circle, within which a Mechlin wheel 
 should be worked with the Mecklen- 
 burgh. No. 12. The crown when com- 
 pleted should be trimmed with the fol- 
 lowing narrow edge : 
 
 1st Loop. — Four double stitches,+l 
 picot, 2 double stitches, + 4 times. 
 Draw it up to form a semicircle. 
 
 2d and all following Loops. — Two 
 double stitches ; join to the last picot 
 of former loop 2 double stitches, + 1 
 picot, 2 double stitches, + 4 times. 
 
 Draw up as 1st loop, and sew neatly 
 round the crown. 
 
 Edging in 
 
 Tatting. 
 
 -No. 
 
 II. 
 
 H 
 
 B 
 
 
 1 
 
 ^mm 
 
 mS 
 
 
 H 
 
 ^m 
 
 iS 
 
 ^» 
 
 n 
 
 Fill the shuttle without cutting off 
 the thread from the reel, as the reei 
 thread is required ibr working the con- 
 necting bars ; begin at the edge and 
 make the 
 
 *lst Oval of Trefoil. — Work 4 double 
 stitches, 1 picot, 4 double, 1 picot, 4 
 double. Draw up tight. 
 
 2d Oval. — 5 double, join into last 
 picot of former oval, 4 double, 1 picot, 4 
 double, 1 picot, 5 double. Draw up tight. 
 
 Sd Oval. — 4 double, join into last 
 picot of former oval, 4 double, 1 picot, 
 4 double. Draw up tight. This com- 
 pletes one trefoil. 
 
 Now put the thread attached to the 
 reel over the left hand, and on it work 
 6 double, 1 picot, 6 double, this forms 
 the connecting bar between each tre- 
 foil ; begin again as at *, joining each 
 trefoil by the picots. To form the 
 upper part of the pattern, work 4 
 double, join into the picot iu the centre 
 of connecting bar, 4 double, draw up 
 tight, then with the reel thread over 
 the left hand work 7 double, 1 picot, 7 
 double. With the shuttle thread next 
 work 4 double, join to the same picot 
 as the last made small oval, 4 double, 
 draw up tight, repeat from *. 
 
 To form the heading, work a cro- 
 chet chain of seven stitches into each 
 of the picots of the bars last made 
 with the reel thread. 
 
 Edging in Tatting. — No. III. — 
 The edge half of this pattern is 
 worked with the single thread. 
 
 1st large Oval. — 6 double, * 1 
 picot, 1 double, * 6 times, 6 double, 
 
440 
 
 YOU ask! — I'll tell! 
 
 uviivf up tight. Leave about the sixth 
 of an inch between each oval, and 
 work the small oval the reverse way 
 of the large one, 4 double, 1 picot, 3 
 
 double, 1 picot, 3 double, 1 picot, 4 
 double, draw up tight ; this forms the 
 small oval. Leave the thread as be- 
 fore, and work the second large oval, 
 joining it into the last picot of the 
 preceding large oval. Join the smaller 
 ones in the same manner to each other. 
 To form the upper half of pattern, fill 
 the shuttle from the reel without cutting 
 off the thread, work 3 double, 1 picot, 3 
 double, join into the lower picot of the 
 small oval in preceding row, 3 double, 1 
 picot, 3 double, draw up tight; with 
 the reel thread work 6 double, 1 picot, 
 6 double, to form connecting bar; 
 make a small oval with the shuttle 
 thread as before, joining it into the 
 last picot of the former small oval in 
 this row. Repeat : make a crochet 
 heading as in the former pattern. 
 
 Edging in Tatting, — No. IV. 
 
 This pattern is worked in four rows, 
 all with the double thread, i. e., the 
 
 shuttle filled without cutting off the 
 thread. 
 
 1st How. — Begin at the small oval, 
 * 5 double, 1 large picot, 5 double, draw 
 up. With the reel thread work 3 
 double, 1 picot, 2 double, 1 picot, 2 
 double, 1 picot, 3 double; then with 
 shuttle thread work a second small 
 oval, 5 double, join into the large picot 
 of the first oval, 5 double, draw up. 
 Repeat from *. 
 
 2d Row is exactly the same pro- 
 cess reversed. 
 
 1st Small Oval. — * 5 double, join 
 into the large picot of the first oval in 
 the former row ; 5 double, draw up. 
 With the reel thread work 3 double, 1 
 picot, 2 double, 1 picot, 2 double, 1 
 picot, 3 double. 
 
 2d Oval. — 5 double, join into the 
 same large picot as last small oval, 5 
 double; there are now 4 small ovals 
 joined into the same large picot. Re- 
 peat from *. 
 
 8d Bow is worked with the reel 
 thread. Begin by joining the thread 
 into the first picot of last row. Work * 
 3 double, 1 picot, 3 double, join into 
 second picot of last row, 3 double, 1 
 picot, 3 double, join into third picot, 2 
 double, join into next picot. Repeat 
 from *, 
 
 4:th How. — Join reel thread into 1st 
 picot of last row. Work * 4 double, 1 
 picot, 4 double, join into second picot, 
 2 double, join into third picot. Repeat 
 from *. Crochet heading as in former 
 patterns. 
 
 Tatting Insertion. 
 
 Join your two threads together and 
 make 2 stitches iu long tatting, then a 
 
FANCY NEEDLEWORK. 
 
 441 
 
 loop and 6 stitches, a loop and 6 
 stitches; all in long* tatting. 
 
 Then you commence the trefoil in 
 round f tatting : — 5 stitches, join it to 
 the loop after the 2 stitches in lo7ig 
 tatting, 1 stitch, 1 loop, till there are 6 
 loops, then 5 stitches, and draw it to- 
 gether. 
 
 5 stitches, join it into the 6th loop 
 of last round ; 1 stitch, 1 loop, till there 
 are 10 loops, then 5 stitches and draw 
 it up. 
 
 5 stitches, join it into 10th loop of 
 last round, 1 stitch, 1 loop, till there are 
 6 loops, then 5 stitches and draw it up. 
 Now take the long tatting thread and 
 join closely 6 stitches, 1 loop, 6 stitches, 
 join it into the last loop of the last 
 round of the trefoil ; 2 stitches, 1 loop, 
 6 stitches, 1 loop, 6 stitches, and then 
 leave the long tatting and begin the 
 trefoil again. 
 
 The other side of the insertion is 
 worked in the same way, only instead 
 oiviakingiYie loops between the differ- 
 ent 6 stitchea of the long tatting, you 
 join it into the loops on the opposite 
 side. 
 
 To turn the corner you finish a tre- 
 foil and make your 6 loops of long tat- 
 ting, then draw your thread through 
 all the 6 loops of the three last trefoils. 
 
 Instructions in Knitting. — Al- 
 though the art of knitting is known 
 perhaps more generally than almost 
 any other kind of fancy work, still, as 
 the knowledge is not universal, and 
 there have been of late years great im- 
 provements in many of the processes, 
 we hope that a short account of all the 
 etitches, and the elementary parts of 
 the craft, will be welcomed by many of 
 our friends ; and most seriously would 
 we recommend them to attain perfec- 
 tion in this branch of work, because, 
 above all others, it is a resource to 
 those who, from weak eyes, are pre- 
 cluded from many kinds of indus- 
 trial amusement, or who, as invalids, 
 cannot bear the fatigue of more elabo- 
 rate work. The fact is that knitting 
 does not require eyesight at all ; and a 
 
 ♦Worked with the reel thread, 
 t Worked with shuttle thread. 
 
 very little practice ought to enable any 
 one to knit while reading, talking, or 
 studying, quite as well as if the fingers 
 were unemployed. It only requires 
 that the fingers should be properly 
 used, and that one should not be made 
 to do the duty of another. 
 
 The implements used for knitting 
 are rods or pins of ivory, bone, or 
 steel. The latter are most commonly 
 used, and should have tapered points, 
 without the least sharpness at the ex- 
 tremity. 
 
 The first process is Casting On. — Hold 
 the end of cotton between the first and 
 second fingers of the left hand, bring 
 it over the thumb and forefinger, and 
 bend the latter to twist the cotton into 
 a loop ; bend the needle in the loop ; 
 hold the cotton attached to the reel 
 between the third and little fingers of 
 the right hand, and over the point of 
 the forefinger ; bring the thread round 
 the needle by the slightest possible 
 motion ; bend the needle towards you, 
 and tighten the loop on the left-hand 
 finger, in letting it slip off to form the 
 first stitch. 
 
 Now take that needle with the loop 
 on it in the left-hand, and another in 
 the right. Observe the position of the 
 hands. The left-hand needle is held 
 between the thumb and the second 
 finger, leaving the forefinger free, to 
 aid in moving the points of the needles. 
 This mode of using the forefinger, in- 
 stead of employing it merely to hold 
 the needle, is the great secret of being 
 able to knit without looking at the 
 work, for so extremely delicate is the 
 sense of touch in this finger, that it 
 will, after a little practice, enable you 
 to tell the sort of stitch coming next, 
 in the finest material, so that knitting 
 becomes merely mechanical. Insert 
 the point in the loop, bringing it be- 
 hind the other needle, slip the thread 
 round it, bring the point in front, and 
 transfer the loop to the left-hand needle, 
 without withdrawing it from the right 
 hand. Repeat the process for any 
 number of stitches required. 
 
 Plain Knitting. — Slip the point of 
 the right-hand needle in a loop, bring 
 
442 
 
 YOU ask! — I'll tell! 
 
 the thread round it, and with the fore- 
 finger push the point of the needle off 
 the loop so that the thread just twisted 
 round forms a new one on the right 
 hand. 
 
 Purling. — The right-hand needle is 
 slipped in the loop in front of the left- 
 hand one, and the thread, after passing 
 between the two, is brought round it; 
 it is then worked as before. The thread 
 is always brought forward before be- 
 ginning a purled stitch, unless particu- 
 lar directions to the contrary are given. 
 
 The Mode of making Stitches. — To 
 make one, merely bring the thread in 
 front before knitting, when, as it 
 
 f)asses over the needle, it makes a 
 oop ; to make two, three, or more, 
 pass the thread round the needle in 
 addition, once for 2, twice for 3, and 
 so on. 
 
 To Decrease. — Take one stitch off 
 without knitting ; knit one, then slip 
 the point of the left-hand needle in 
 the unknitted stitch and draw it over 
 the other. It is marked in receipts d. 
 
 1. To decrease 2 or more, slip 1, knit 
 
 2, 3, or more together, as one, and pass 
 the slip stitch over. 
 
 The way to Join a Hound. — Four or 
 five needles are used in round work, 
 Buch as socks, stockings, etc. Cast on 
 any given number of stitches on one 
 needle, then slip another needle in the 
 last stitch, before casting any on it; 
 repeat for any number. When all are 
 cast on, knit the first 2 stitches off on 
 to the end of the last needle. One 
 needle is always left unused in casting 
 on for a round. 
 
 The way of Joining the Toe of a Sock, 
 or any similar thing. — Divide all the 
 stitches on to two needles, hold both 
 in the left hand, as if they were one, 
 and in knitting take a loop off each 
 one, which knit together. 
 
 To cast off. — Knit 2 stitches; with 
 the left-hand needle draw the first 
 over the second ; knit another ; repeat. 
 Observe that the row before the cast- 
 ing off should never be very tightly 
 knitted. 
 
 To knit three stitches together, so that 
 the centre one shall be in front. — Slip 2 
 
 off the needle together, knit the third, 
 and draw the others over together. 
 
 To raise a stitch is to knit the bar 
 of thread between the two stitches aa 
 one. 
 
 The abbreviations used are : — K, 
 knit ; P, purl ; D, decrease ; K 2 t, 
 knit two together; P 2 t, purl two 
 together ; M 1, make one. 
 
 Take care to have needles and cot- 
 ton or wool that are suitable to each 
 other in size. The work of the best 
 knitter in the world would appear ill 
 done if the needles were too fine or 
 too coarse. In the former case the 
 work would be close and thick ; in the 
 latter it would be too much like a cob- 
 web. 
 
 Shells for a Knitted Counterpane. 
 — Fine knitting cotton and steel 
 needles. Cast on 45 stitches. Knit 
 2 plain rows. 
 
 3rf Row. — 5 plain, thread forward 
 and 2 together, 17 times, 6 plain. 
 
 4.th Row. — Plain knitting. 
 
 bth Row. — 5 plain, forward 2 to- 
 gether, purl 1, till there are only 7 left 
 2 together, 5 plain. 
 
 ^th Row. — Plain. 
 
 1th Row. — Same as 5th. 
 
 dith Row. — Plain. 
 
 'dth Row. — 5 plain, 2 together, plain 
 1, till 7 are left. 2 together, 5 plain. 
 
 lOCAi^ow. — Purl all. 
 
 Continue 9 and 10 alternately until 
 four ribs are formed, there will then be 
 only 10 stitches on the needle; nar- 
 row these in the centre one till onlv 
 one remains. Fasten off. 
 
 Brioche Stitch. — This stitch is 
 extremely elastic, and is very suitable 
 for comforters, polka jackets, as well 
 as for the Turkish cushion properly 
 called a Brioche. Cast on any number 
 of stitches that can be divided by 3, 
 knit backwards and forwards. Thread 
 forward, slip 1, knit 2 together, and 
 repeat. 
 
 vase Mat. — Having cut the round 
 in cashmere, line it with strong white 
 linen ; procure a small ivy leaf, by which 
 cut nine leaves of velvet; brush the 
 backs over with thin gum and lay them 
 on the cashmere in the form seen in the 
 
FANCY NEEDLEWORK. 
 
 443 
 
 engraving, then lay the gold cord all 
 round each leaf, fastening it down 
 with the sewing silk, and passing the 
 ends through the cashmere. 
 
 button. Now line the mat with the 
 green sarcenet, and sew the cord all 
 round. 
 This mat may, of course, be made 
 
 Materials. — A piece of white Cashmere large enough to cut a round of 30 inches in circumference ; a 
 email piece of ivy green velvet; one skein of gold cord; nine skeins Berlin wool, different colors (all 
 light); two rows of pearls, No. 2; uetting-needle and mesh (half an inch wide) ; a little gold-colored 
 sewing silk ; a piece of green sarcenet for lining the mat ; and thick green silk cord sufficient to go 
 round it. 
 
 Now on a strong thread net 120 
 stitches of one color wool, which will 
 be nearly the skein, thread a needle 
 with white cotton, lift 8 stitches on it, 
 pass a pearl on it and tie it, making 
 the knot come inside the stitches, so 
 as to be hidden when finished. Do 
 the same with each skein of wool, then 
 cut rounds of buckram one inch in 
 diameter, on each of which tack one 
 of the skeins of wool already prepared, 
 commencing at the outer edge, and 
 finishing in the middle with a velvet 
 
 of a color if preferred to white, but 
 care must be taken that it is a color 
 which will harmonize well with the 
 green leaves — pale, pink, maize, or 
 peach would look equally well ; and 
 if durability be an object, a rich light 
 brown may be employed with good 
 effect, when the wools chosen must 
 also be darker. 
 
 This mat, when made of light colors, 
 forms a very acceptable and elegant 
 little gift to a bride, its beauty consist- 
 ing in its simplicity. 
 
444 
 
 YOU ask! — j'j.L tell! 
 Toilet Cushion. 
 
 MoUeriaU. — A piece of very fine white Swiss muslin nine inches square; a little rose-colored Shetland 
 wool; a very fine rug needle ; a half yard of narrow white bi-aid, and one yard of white silk fringe. 
 
 The design (which consists of sprays 
 of leaves in the centre, surrounded by 
 Vandykes, having a single leaf in 
 each), must first be drawn on paper, 
 thus: 
 
 Draw a circle 5 inches in diameter, 
 in which draw 4 sprays of three leaves, 
 each spray occupying the space of one 
 quarter of the circle. Let the stems 
 incline toward the centre, as seen in 
 the engraving. Now draw 8 Vandykes 
 round the circle, in each of which 
 draw a single leaf to correspond with 
 tho.se in the sprays — the leaf running 
 to the point of the Vandyke, which 
 should be about two inches deep. 
 
 The design being thus prepared, 
 place it under the muslin, on which 
 trace it with a fine black lead pencil^ 
 
 or a brush, and indigo mixed with 
 thin gum-water. 
 
 Now remove the paper, and with 
 the Shetland wool chain stitch the 
 sprays and single leaves in the van- 
 dykes very finely. Take a piece of 
 white braid sufficient to go round the 
 circle, and with the wool slightly and 
 loosely work a row of open buttonhole 
 stitches on one edge of it, and run it 
 neatly round the circle, taking the two 
 ends through the muslin, as it is diffi- 
 cult to fasten braid invisibly. Cut 
 away the muslin between the van- 
 dykes, leaving sufficient outside each 
 to form a narrow turning, which must 
 be made on the right side of the cush- 
 ion. On this turning lay the white 
 silk fringe, and run it neatly round 
 
TOILET CUSHION. 
 
 445 
 
 eacti Vandyke, making the edge 
 exactly cover the mark forming the 
 outline of the Vandykes. Now make 
 a cushion of strong white linen, suffi- 
 (dently high to allow the fringed 
 jioints to touch the table. The bot- 
 tom of it may be covered with rose- 
 colored silk, and the top and sides 
 with white silk or satin. Fill it 
 tightly, but not too hard, and tack the 
 circle round which the braid is sewn 
 to the top of the cushion, allowing the 
 points to fall over. Make a pretty 
 knot of rose colored and white ribbon 
 
 mixed, tack in the centre, and the 
 cushion is complete. 
 
 It is impossible to describe the chaste 
 and elegant appearance of this simple 
 cushion when made ; and we feel sure 
 our fair young friends will acknowledge 
 it to be a pretty specimen of the many 
 ornamental and useful articles which 
 may be made at very trifling expense, 
 both of money and time. 
 
 The cushion may, of course, be made 
 to suit the drapery of any room by 
 substituting any other colored wool, 
 ribbon, etc. 
 
i /^f/ •< 
 
 Madame Kellogg. 
 
 (446) 
 
TAILOR DRESSMAKING SYSTEM. 
 
 The Art op Dressmaking. — Advantages op Doing One's Own Sewing. 
 — Old-Fashioned Methods Superseded by Practical Systems. — 
 HoAV to Cut and Fit. — Useful Charts. 
 
 The sewing-machine has found its way into every household, and in nearly 
 every family either the mother or one of the daughters has become an adept in 
 its use. The advantages of doing one's own sewing are so marked that nearly 
 every woman desires to make at least a portion of her own garments. The 
 detailed instructions given in this department will give any intelligent young 
 woman an insight into dressmaking which will enable her to follow it as a busi- 
 ness, or to save enough in the making of her own wardrobe to provide her with 
 rich fabrics and costly trimmings, the luxury of which she might otherwise have 
 to forego. 
 
 Advice About Shopping. — A. few words about the selection of materials for 
 dressmaking will not be inappropriate. Buy everything needed before the work 
 of dressmaking is begun, and be sure to get a sufficient quantity of dress goods, 
 for the patterns may not be easily matched afterwards. It is much better to 
 have enough goods left over for mending than to run short of material, and 
 experience delay and inconvenience in efforts to make additional purchases. 
 Thread, linings, buttons, trimmings and needles, while easily duplicated, never 
 come amiss, if a quantity is left over for the scrap-basket. 
 
 Tailor-made Gowns. — Tailor-made garments are now in vogue. The 
 remarks upon this system, and the instructions and diagrams which follow, are 
 by permission reproduced from a treatise on the subject by Madame Kellogg, 
 of Philadelphia, Pa., and Battle Creek, Mich. 
 
 The cutting and making of garments for gentlemen have, for many years, 
 been regulated by exact systems and mathematical laws, while the same work 
 for ladies has almost entirely been done by charts and patterns, based on the 
 idea that the only substantial difference in the bodies of women was in the 
 "size." The radical difference between the two sj'stems will become apparent 
 on a moment's consideration. While the former is scientific, and founded on 
 the adjustment of varjang dimensions and measurements in one harmonious 
 whole, the latter is subject to being constantly thrown "out of balance " by the 
 change of a single dimension relatively to any or all of the rest. 
 
 French Tailor System. — The inventor, after years of practice, in dress- 
 cutting by all the old methods, was forced to the conclusion that the "tailor's 
 square " was the true basis of accurate work in the cutting of garments for ladies 
 as well as for gentlemen, and accordingly has perfected a system by combining 
 its use with graded scales, by means of which a perfect fit is assured at the 
 hands of any intelligent dressmaker, and in the most expeditious manner. 
 
 This system of cutting is as much superior to the "chart" method of dress- 
 cutting as the work of the artistic tailor is to " ready-made " clothing. _ Indeed, 
 the relation is very much the same, while the ratio of importance is vastly 
 greater, inasmuch as the variation in the female^ form has a much wider range, 
 and the demands of fashion and good taste require a better fit in the garments 
 of ladies than in those of gentlemen. 
 
 A dress " well made " means something more than good sewing, fine stitching, 
 
 447 
 
448 
 
 YOU ask! — I'll tell! 
 
 or elaborate trimminp;. All these 
 ma}' exist, and a misfit will spoil the 
 whole. In fact, no amount of good 
 work will atone for this one defect. 
 Hence no dressmaker, however perfect 
 her taste and judgment in other re- 
 spects, can give complete satisfaction 
 unless her work is based on a correct 
 system of cutting ; for herein lies the 
 secret of success. 
 
 In introducing the French Tailor 
 System to the public, the inventor 
 claims that it meets every demand lor 
 simplicity, accuracy, economy of time 
 and material, and ease of comprehen- 
 sion. It is adapted to all irregular- 
 ities of form, and is unaffected 
 by any change in fashion. It is 
 therefore a means of saving time, labor 
 and money — three points which en- 
 title it to the careful consideration of 
 all who would be successful io busi- 
 ness. Those who have used this sys- 
 tem are surprised to find in it such a 
 combination of accuracy with simplic- 
 ity, the idea being very prevalent that 
 absolute accuracy requires a very 
 complicated system of details, which 
 is too true of many other systems of 
 cutting ; but in this case, accuracy is 
 secured by conforming to scientific 
 principles, and these, when rightly 
 applied, are exceedingly simple. 
 
 Few who call themselves cutters 
 realize the true meaning of the word, 
 especially with reference to the cutting 
 and fitting of ladies' garments. The 
 degree of tightness or looseness is no 
 indication of the fit, as a lady may 
 have a dress which is very snug, and 
 another which is very loose, and yet 
 both may be excellent fits. On the 
 other hand, she may have a tight dress 
 which is a nu'xjit in every sense, while 
 the same may be true of a loose dress. 
 
 The art of dress-cutting and fitting, 
 therefore, does not consist merely in 
 regulating the tightness or looseness 
 of a garment, nor even the relative 
 length of waist, shoulder or sleeve ; 
 but in so cutting and combining the 
 different parts that when made into a 
 garment it shall conform to the shape 
 of the person who is to wear it, 
 whether loosely or otherwise, without 
 wrinkles or the distortion of its various 
 
TAILOR DRESSMAKINCx SYSTEM. 
 
 449 
 
 parts. That this requires talent 
 of no mean order, any observing 
 person must be ready to acknowl- 
 edge, and any system of principles 
 that will assist in perfecting such 
 an art will be hailed with gladness 
 by those who desire its develop- 
 ment and cultivation. 
 
 However perfect a system of 
 cutting may be, its use can never 
 produce uniformly successful re- 
 sults unless the cutter is uniform in 
 taking measurements. Two cut- 
 ters, using the same system in the 
 same establishment, will produce 
 varying results if one takes loose 
 measurements and the other draws 
 the tape tightly. In this particular, 
 more than any other branch of 
 dressmaking, the exercise of good 
 judgment plays a leading part. 
 The varying dimensions of the 
 human form, the hardness or soft- 
 ness of the tissues, the character 
 of the material to be used, and the 
 purpose for which the garment is 
 to be especially adapted, must all 
 be carefully considered, and should 
 enter into the calculations of the 
 one who is to apply the tape line, 
 before a figure is put down as the 
 basis of the work. Unless this is 
 done, success cannot be expected 
 with any system of cutting, how- 
 ever excellent it may be. 
 
 In regard to the claims of many 
 of the so-called tailor systems, we 
 will simplyremark thatany method 
 which does not employ the tailor's 
 square and scales cannot properly 
 be called a tailor system- A plan 
 of cutting by diagrams and paste- 
 board patterns is not and cannot be 
 a tailor system, at least until tail- 
 ors adopt such a method and throw 
 away the square, which they are 
 too wise to undertake in the pres- 
 ent advanced state of their art. 
 
 The Kellogg French Tailor 
 System combines the use of the 
 tailor's square with the graded 
 scales, and the methods of draftin.ir 
 being the result of long study and 
 expericTJce, are fully protected by 
 29 
 
450 YOU ask! — I'll tell! 
 
 United States patents, and cannot be infringed upon without violation of 
 law. 
 
 How to Measure. — Measurements here given are for a well-proportioned 
 form, and used onlj' as a guide for beginners : Bust measurement, 30 inches ; 
 chest measurement, lo| inches ; length of waist in back, 16 inches ; under arm, 
 8 inches ; length of waist in front, 131 inches ; width of back, 13 inches ; length 
 of shoulder, 5i inches ; around the waist, 23i inches ; skirt measure, 40 inches. 
 
 Arm Measure. — From neck to shoulder, 5k inches ; from shoulder to elbow, 
 18J inches ; from elbow to wrist, 25| inches ; around the arm between elbow and 
 shoulder, 1 0^ inches ; around the elbow when bent, 10 inches ; around wrist, 8 
 inches. 
 
 I. To obtain the bust measurement, place the tape line around the person 
 close under tlie shoulder blades, and over the largest part of the bust. Take a 
 snug but not tight measurement. Great care should be used in taking this 
 measurement. If taken too tight, the whole waist will be too tight ; if taken 
 too loose, the garment will be too loose. 
 
 2- In taking the chest measurement, have the lady stand perfectly natural, 
 then measure straight across the chest from armpit to armpit. 
 
 3. To obtain length of front, place tape line at point of neck and down to 
 bottom of waist. 
 
 4. To obtain length of waist in the back, place tape line at prominent neck 
 bone and to bottom of waist. (This is a measure that plays a very important 
 part.) 
 
 5. Take under arm measurement by placing tape directly under the arm, 
 bringing it straight to bottom of waist. This is one of the most important 
 measures to be taken. If taken too long, it will cause the dress to wrinkle under 
 the arm, and bring top of darts too high. 
 
 6. To take measurement for width of back apply the tape line in the same 
 manner as for the chest. 
 
 7. To obtain length of shoulder, place tape line on neck about the same height 
 as pi'ominent neckbone, carrying a little back from top of shoulder. The length 
 of shoulder can make or mar the beauty of a dress. 
 
 8. Take the waist measurement next to corset, around the smallest part of the 
 waist. Take this measurement rather tight. 
 
 9. To obtain size of hips, measure around the hips about 7 inches below waist 
 measurement. 
 
 10. To obtain length of sleeve, place tape line same as in taking the shoulder 
 measurement. Take length of shoulder, from length of shoulder to elbow, and 
 from elbow to wrist. To take measurement around the arm, close the hand and 
 bend the arm. Take measure around arm between elbow and shoulder. Take 
 this measurement as tight or loose as you wish the sleeve. Apply tape at elbow 
 and wrist in same manner. If you wish the sleeve loose at wrist, take the 
 measure over the hand. 
 
 To take measurement for a Princess Polonaise, or a tight-fitting wrapper, take 
 same measurements as for a basque, and the same rule will apply in taking 
 measures for cloaks, except that the measures should be one or two sizes larger. 
 
 In taking measures for a tight-fitting walking jacket, take same as for basque, 
 excepting in the waist measure, which should be taken over the dress. In 
 drafting, use one scale larger. If bust measure is 34, use 35 inches. 
 
 Hip Measurement. — Measure around the hips 7 inches below waist. Meas- 
 ure each i)iece of the front and back draft, 7 inches below line G in diagram A. 
 
TAILOR DRESSMAKING SYSTEM. 
 
 451 
 
 If the pattern is not as 
 large as the hip measure, 
 add part of the surplus on 
 line V, and the remaining 
 part on lines T and W. 
 The measure is necessary 
 only in tight-fitting gar- 
 ments, where no plaits are 
 used in the back. 
 
 To Draft Front of 
 Tight-fitting Basque.— 
 See Diagram A. — In 
 drafting, we select scale 
 by the bust measurement. 
 (In this draft we use scale 
 36.) The top of scale is 
 where bust measurement 
 is printed. The side, 
 numbering from 1 to 26, 
 is used in laying out the 
 waists and sleeves. The 
 reverse side of scale, where 
 a portion of the alphabet 
 is printed, is used only in 
 the back on line G, in ob- 
 taining space for centre 
 of back and waist meas- 
 urement. In beginning 
 to draft, have the corner 
 of square to your left 
 hand. To obtain lines E 
 and F, place square one 
 inch from front and top 
 edges of paper, drawing 
 line F, length of short 
 arm of square, and line 
 E, length of long arm of 
 square, dotting on line E 
 length of back of waist, 16 
 inches. To obtain line G, 
 place corner of square at 
 the 16-inch dot, keeping 
 long arm of square on line 
 E, and draw line Gr, dot- 
 ting on line E length of 
 under arm measurement, 8 inches. To obtain line H, place corner of square at 
 the 8-inch dot on line E, keeping long arm of square on line E, and draw line 
 H, dotting on line H half the width of chest measurement, 61 inches. To obtain 
 line I, place corner of square at the 64-inch dot on line H, keeping short arm of 
 square on line H, and draw line I. To obtain No. 1 1 for front of neck, place 
 scale on line E with top of scale at line F, and dot at No. 11. Place top of 
 
452 YOU ask! — I'll tell! 
 
 scale at No. 11, and dot at No. L To obtain No. 8 for side of neck, place scale 
 on line F with top of scale at line E, and dot at No. 8. Place top of scale at 
 No. 8, and dot a.t No. 3. To obtain No. 5, place scale on line I with top of 
 scale at line F, and dot at No. 5. To obtain No. 3, place scale on line I with 
 top of scale at line H, and dot at No. 3. To obtain No. 25, place scale on line 
 II with top of scale at line E, and -dot at No. 25. Place scale on line G with top 
 of scale at Vme. E, and dot at No. 25. To obtain line J, place corner of square 
 at No. 25 on line Gr, and at No. 25 on line H, and draw line J. To obtain the 
 curve portion of line K, place inside curve of short arm of square at top of line 
 J, with inside curve of long arm of square at No. 3 on line I, and draw curve 
 part of line K. To obtain line L for neck, reverse square, placing inside of short 
 arm of square at No. 11 on line E, with inside of long arm of square at No. 8, 
 and draw line L from No. 1 to No. 3. To obtain line M for shoulder, place 
 point D on dart rule at No. 3, with rule side of dart rule at No. 5 on line I, and 
 draw length of shoulder required, 5 inches. (In this draft we are using 5i 
 inches. We usually' make front of shoulder from ^ to } inch shorter than the 
 back.) Place top of scale at the 5-inch dot, and dot at No. I. Place point R 
 on dart rule midway on line M and No. 1 , and draw sloping curve for shoulder. 
 To finish line K, place B on dart rule at No. 3 on line I, with rounded or convex 
 side at No. 1, and finish drawing line K. To obtain line N, place 19 on dart 
 rule at the intersection of lines E and Gr, with rule side at No. 1, and draw line 
 N. To obtain line for bottom of darts, place tape line at No. 1 on line N, 
 and measure down on line N, length of front, \3i inches. Place corner of 
 square at the 1 3}-inch dot and at height of lines Gr and J, and draw line 0. To 
 obtain the length and top of darts, place scale on line E, with top of scale at 
 line H, dotting on line E at No. 10. Place scale on line J, with top of scale at 
 line H, dotting at No. 8 on line J. Place top of scale at No. 10 on line E, with 
 end of scale at No. 8 on line J, dotting at Nos. 7 and 15. Place scale on line 
 0, with top of scale at line E, dotting at Nos. 4, 9, 11 and 16. To obtain lines 
 P, Q, R and S, place point T> on dart rule at No. 7, with rule side of dart rule 
 at No. 4 on line 0, and draw line P. Reverse dart rule, and place point R at 
 No. 7 and at No. 9, and draw line Q. Draw lines R and S in the same manner. 
 To obtain line T, place 3 inches on dart rule at No. 25 on line H, and at No. 25 
 on line G, and draw curved line T. To obtain lower part of darts, dot midway 
 on line Gr from lines R and S, placing corner of square at this dot, keeping short 
 arm of square on line G, and draw line U. Place scale on line U with top of 
 scale at line G, and dot at No. 20. Place top of scale at No. 20 on line TJ, dotting 
 at No. 3. Place corner of square at No. 16 on line 0, and at No. 20 on line U, 
 and draw line W. Place corner of square at No. 1 1 on line 0, and at No. 3, 
 and draw line X. Dot midway on line G from lines P and Q. placing corner of 
 square at this dot, with short arm of square on line G, drawing line V. Place 
 scale on line V, with top of scale at line G, dotting at No. 20. Place top of 
 scale at No. 20, and dot at No. 1 . Place top of scale at No. 20, and dot at Nos. 
 2 and 7. Place corner of square at No. 9 on line and at No. 1, and draw line 
 Y. Place corner of square at No. 4 on line 0, and at No. 2, and draw line Z. 
 Place corner of square at the 13i-inch dot and at No. 7, and draw line N. To 
 obtain hip curve, place top of scale at No 20 on line U, keeping scale parallel 
 with line G, and dot at No. 20. Place point R on dart rule at No. 25 on line 
 G, with concave side of rule at No. 20, and draw line T. 
 
 T9 Draft Back of Tight-fitting Basque.— »S'ee Diagram i?.— Place square 
 one inch irom top and front edge of paper, drawing line F length of short arm 
 
TAILOR DRESSMAKING SYSTEM 
 
 453 
 
 of square, and line E length of long arm of square, dotting en line E length of 
 back measurement, 16 inches. Place corner of square at tho 16-inch dot, with 
 long arm of square on line E, and draw line G, dotting on line E, length of 
 under arm measurement, 8 inches. 
 Place corner of square at the 8-inch 
 dot, with long arm of square on line 
 E, and draw line H, dotting on line 
 H half the width of back measure- 
 ment, 65 inches. Place corner of 
 square at the 6j-inch dot, keeping 
 short arm of square on line H, and 
 draw line I. Place scale on line E, 
 with top of scale at line F, and dot at 
 No. 3. Place scale on line F with 
 top of scale at line E, and dot at No. 
 4. Place top of scale at No. 4, and 
 dot at No. 2. Place scale on line 
 E, with top of scale at line H, and 
 dot at No. 10. Place scale on line I, 
 with top of scale at line H, dotting 
 at Nos. 4, 8 and II. Place scale on 
 line H, with top of scale at line E, 
 and dot at No. 24. Reverse scale, 
 placing scale on line Gr, with top of 
 scale at line E, dotting at A, D, and 
 at the waist measurement, 23^ inches. 
 To obtain line J, place corner of 
 square at the 23i scale, dot on Hne 
 G, and at No. 24 on line H, and 
 draw line J, length of under arm 
 measurement, 8 inches. Place the 
 inside curve on short arm of square 
 at top of line J, with inside curve of 
 long ai-m of square at No. 4 on line 
 I, and draw curved part of line K. 
 Place point D on dart rule at No. 3 
 on line E, with rule side at No. 2, 
 and draw line L. Place point D on 
 dart rule at No. 2, with rule side at 
 No. 11 on line I, and draw line M, 
 5| inches. Place B on dart rule at 
 No. 4 on Hne I, with rounded or 
 convex part at 5| inches, and finish 
 line K. Place B on dart rule at let- 
 ter A on line G, with rounding part 
 to No. 10 on line E, and draw line 
 N. Place A on dart rule at No. 8, 
 with rounded part at letter D on line 
 G, and draw line 0. To obtain line P, dot midway on line G from lines and 
 J. Dot midway on line K from lines and J. Place point D on dart rule at 
 this dot on line K, with rule side at this dot on line G, and draw line P. Line 
 
454 
 
 YOU ask! — I'll tell! 
 
 P may be drawn to or from line 0, to change width of back. (See Diagram B.) 
 Place 3 inches on dart rule at top of line J, with rule side at the intersection of 
 lines J and G, and draw line Q. Place corner of square at the intersection of 
 
 lines J and G, and draw 
 line Q. Place corner of 
 square at the intersection 
 of lines J and G, with short 
 arm of square on line G, 
 and draw line R. Place 
 scale on line R, with top 
 of scale at line G, and dot 
 at No. 20. Place top of 
 scale at No. 20, and dot at 
 No. 4. Place point R on 
 dart rule at intersection of 
 lines J and G, with con- 
 cave side to No. 4, and 
 draw line Z. Place corner 
 of square at intersection of 
 lines G and P, with short 
 arm of square on line G, 
 and draw line _S. Place 
 scale on line S with top of 
 scale to line G, and dot at 
 No. 20. Place top of scale 
 at No. 20, and dot at No. 
 4. Place point D on dart 
 at intersection of lines P 
 and G, with rule side at 
 No. 4, and draw line Y. 
 Place top of scale at No. 
 20 on line S, and dot at 
 No. 4. Place point R on 
 dart rule at intersection of 
 lines P and G, and at No. 
 4, and draw line X. Place 
 corner of square at inter- 
 section of lines and G, 
 and draw line T. Place 
 scale on line T, with top 
 of scale at line G, and dot 
 at No. 20. Place top of 
 scale at No. 20 on line T, 
 and dot at No. 4. Place 
 corner of square at inter- 
 section of lines and G, 
 and at No. 4, and draw 
 line W. Place corner of 
 srpiare at intersection of lines N and G, with short arm of square on line G, and 
 draw line U. Place scale on line U, with top of scale at line G, and dot at No. 
 20. Place top of scale at No. 20 on line U, and dot at No. 4. Place corner ot 
 square at intersection of linos N and G, and at No. 4, and draw hue V. 
 
TAILOR DRESSMAKING SYSTEM. 455 
 
 To Draft Tight-fitting Sleeve. — *S'ee Diagram C. — Draw line A length of 
 long arm of square, and line B length of short arm of square. Place scale on 
 line B, with top of scale at line A, dotting at Nos. 8 and 16. To obtain length 
 ot sleeve, place 5j inches on tape line (this being the length of shoulder used in 
 this draft) on line B, midway from Nos. 8 and 16, bringing tape line at line A, 
 dotting at length of elbow measurement 18j inches, and at length of 
 wrist 2.5j inches. Place corner of square at the 18j-inch dot, keeping 
 long arm of square on line A, and draw line C. Place square at the 
 25^-inch dot, and draw line D. Place scale on line A, with top of 
 scale at line B, and dot at No. 11. Place scale on line C, with top of 
 scale at line A, dotting at No. 4. Place scale on line D, with top of 
 scale at line A, dotting at No. 2. Place point E on dart rule at No.^ 
 11, with rounded or convex side at No. 8, and draw part of line E 
 from No. 11 to No. 8. Reverse dart rule, placing letter A at No. 11 , 
 with convex side at No. 16, and draw line F. Place D on dart rule 
 at No. 4 on line C, with rule side at No. 1 1 , drawing upper part of 
 line G. Reverse dart rule, placing R at No. 4, with concave side at 
 No. 2, finishing line G. Place scale on line F, with top of scale at 
 line A, dotting at No. 15 on line F. To obtain the size around the 
 top of the sleeve, measure the arm sc3'e of waist pattern, adding to 
 the measurement two inches to give fulness for sleeve (in this draft 
 we use 1 6 inches for sleeve). Measure with tape line from No. 1 .5 on 
 line F to No. 11. and from No. 15 on line F to No. 11, and from No. 
 11 to No. 8 on hue E, and from No. 8 the length of line B, dotting 
 on line B at top of sleeve measurement, 16 inches. Measure with 
 tape line on line C from Une G, dotting on line C one-half of elbow 
 measurement. 5 inches. Measure on line D from line G, dotting on 
 line D one half of wrist measurement, 4 inches. Place scale on line 
 C, with top of scale at the 5-inch dot, dotting at No. 3. Place top 
 of scale at the 5-inch dot on line C, dotting at No. 3. Place scale 
 on line D, with top of scale at the 4-inch dot, dotting at No. 3 on 
 scale side of 4-inch dot. Place F on dart rule at No. 3 on line C, with 
 convex side at No. 3 on line D, drawing lower part of line H. To 
 give more fulness over the muscle of the arm, drop F on dart rule 1^ 
 inches below line C. (See Diagram C. ) Draw lower part of line I 
 in the same manner. Place B on dart rule at No. 3, with convex 
 side at No. 15, drawing upper part of line H. (Tn drawing upper 
 _ part of lines H and I, B on dart rule maj' be moved above or below Une 
 
 B^L C, to form a true curve). Place B on dart rule 
 
 B^^^ at No. 3, with convex side at the 16- 
 
 HB^S^nHH^HHHl^MBMB inch dot. and finish upper part ot 
 iniliinifiliimnililll ^'^e I. I'lace scale on line H, with 
 minnnnnniuuiniiiinnnnniin ^^p ^f ^^.^^^ ^t iine f, dotting at 
 
 DiAGRAJiD. Na 2. Place scale on line I, 
 
 with top of scale at Ime B, dot- 
 ting at No. 6. Place point C on dart rule at No. 6 on line T, with convex side 
 at No. 16 on line B, drawing part of line E. Finish line E with curve on square 
 from Nos. 8 and 16. Place A on dart rule at No. 11, with convex side at No. 
 2, drawing running line. Measure with tape line from line G to line H, midway 
 from lines C and F, placing the amount, A\ inches, at line (x, measuring across 
 to line I, dotting at arm measurement, 1 1 inches. Dot midway from the 1 1 - 
 inch dot to Hne I, placing the amount on the inside of line II. Place B oa 
 
456 
 
 YOU ask! — I'll tell! 
 
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 HIHinilllBBiHBr^ 
 
 miiMiiiiiHaiHii 
 
 .IIIIIHIIUHBIHil 
 fffllHIIIIIHnH 
 MfllMlilllHHmil 
 JfflHBnillHHHil 
 MIIMHIIIIHH^I 
 
 wSnmmjHMMwmwawmm 
 rffnmnHiHHHH! 
 
 , Ml 
 
 IfflnBHIIUHHIHI 
 
 TBBIIIHMH: 
 
 ■niniiHHHHHigj 
 
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 ^■■■■■■1 
 
 B~ ■■■■■■■■■■hH 
 ■■■■I 
 
 -tSmr 
 
 IHII 
 
 B"iSSBBB 
 ■■■hhS 
 
 {■■■■■» 
 
 !ffi 
 
 ■■■■■■■■IHiH 
 
 ■■■■■■■■i^i 
 
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 IEbbbssb: 
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 ShIIHBbbbbsbs 
 
 DlAdRAM E. 
 
 dart rule at No. 3 and at this 
 dot, and draw part of line K. 
 Place 3 inches on dart rule at 
 No. 2, and at upper part of 
 line K, and finish drawing line 
 K. Draw line J in the same 
 manner. 
 
 Hints for Basting.— In 
 placing the lining on the dress 
 goods, be sure the threads on 
 the lining at bottom of waist 
 run parallel with the threads in 
 the dress goods. Pin the lining 
 firmlj'. Do not put your poor 
 help at basting. This, above 
 all work, should be the most 
 carefully done. We consider a 
 dress well cut and basted as 
 being half made. Use if possi- 
 ble thin whale bone, having 
 them shaved thin at the top. 
 The moih'ste should use her 
 greatest skill in making up a 
 deficient figure. Much padding 
 is often required, and should be 
 so ai'ranged as to look perfectly 
 natural and not inconvenience 
 the wearer. No dress shouM 
 go from the hands of a skilful 
 dressmaker without an inside 
 belt firmly secured to the back 
 seams. This will prevent the 
 waist from becoming twisted 
 and working upward from the 
 bottom of the waist. To pre- 
 vent the dress from wrinkling 
 over the point of bust, you 
 should full the lining slightly. 
 Always cut out the darts, and 
 commence at the top of darts in 
 hasting. 
 
 The Worth and French dart 
 is especially adapted for fleshy 
 jiersons, as it prevents any ful- 
 ness around the arm scye. 
 French dressmakers use thia 
 dart for all figures. It cannot 
 be used for an extended gar- 
 
 ment except where drapery is 
 used, as it gives too much ful- 
 nes.s below the w;iist. To [)revent the darts' bulging at top. before placing lining 
 on dress goods, draw the top of darts together in the lining, taking out about 
 one-fourth of an inch. 
 
TAILOR DRESSMAKING SYSTEM. 457 
 
 In cutting a polonaise, which is draped high over the hips, join the side body 
 to the fi'ont at about 5 inches from bottom of waist, and for a pelisse or wrapper, 
 join at 7 inches from bottom of waist. In drafting for a polonaise, to prevent 
 too much fulness in front, lap one side of the lining at bottom of the dart over 
 the other side all you can, without drawing the upper part of the waist. Use 
 plaits in the back. If you wish plaits to come below the waist line, cut as for a 
 plain basque, placing the plaits where desired. 
 
 In using the French Tailor System, no seams are allowed, as we draft from 
 actual measurement, and all seams must be allowed except in neck and arm 
 scye. All using this perfect system of dress-cutting should use in connection 
 one of our double adjustahle tracing wheels, as you can trace the seams for cut- 
 ting and basting at the same time, thus giving a uniform width of welts, which 
 in basting is invaluable. 
 
 The rule made use of in the Kellogg French Tailor System is represented in 
 Diagram D, on page 455. 
 
 The scale used by Madame Kellogg is illustrated in Diagram E, on page 456. 
 
 The Divided Skirt. — This garment is becoming better known, and manj' 
 ladies are anxious to know something of it, as its promoters declare it to be 
 easier to walk in than the ordinary drawers and skirts ; and at the present day 
 women eagerly seize upon any help in the way of lighter skirts. The garment 
 has been issued by three pattern houses, and is for sale at all of the large under- 
 wear establishments under the name of " divided skirt" or "bifurcated skirt." 
 At the Dress-Reform Association — who really brought it into notice — persons 
 are advised to make the first garment, worn in place of drawers, of muslin, cam- 
 bric or surah — the two former finished with lace or embroidery, and the latter 
 having a feather-stitched hem. It requii'es five yards of 27-inch goods, and 
 consists of two pieces shaped similarly to drawer legs, only each is 50 inches 
 around at the lower edge, and slopes very little to the yoke, which has a deep 
 point in front and is narrow in the back, fastening in front. The top of the 
 seam may be closed or left open, as desired. Over this skirt, or drawers, the 
 originators advise one of flannel and one of surah, both sewed to one yoke, made 
 just like this, only longer, to act as the petticoats ; then comes the dress skirt. 
 Ready-made, the two latter are $12, and the first one, if of surah, is $7. 
 Another reform garment combines the divided skirt and corset-cover. Any one 
 wishing to try this mode of dress will find the garment easy to make, with a 
 pattern as a guide, and whether the st}'le is a comfortable one to wear is a ques- 
 tion that each lady may easily determine for herself 
 
 Remodeling Gowns. — The making over of old dresses is an important part 
 of household economy, and it requires even moi'e tact to make a partially worn 
 dress appear well when made over, than to fashion a new gown. Half- worn 
 skirts after being put in order should be worn in summer with loose blouses or 
 fancy jacket basques. Brighten dull, black dresses with full sleeves, collar and 
 yoke of red or blue tartan surah, cut on the bias. A tapering V-shaped vest 
 will become short-waisted people. 
 
 Dresses for Children. — Let the clothes of the little ones be plain, but of as 
 durable material as your purse will warrant. Do not make a sad-faced child 
 look more sorrowful by putting on too sombre colors. Give tapering eflCects to a 
 stout little figure. Blouse suits of outing flannel will be appropriate for sum- 
 mer attire. The dry goods stores abound with pretty patterns of cheap light- 
 weight goods for summer wear, and with a small sum of money a mother 
 by doing her own sewing may provide a child with many dainty gowns. 
 
458 YOU ask! — I'll tell! 
 
 The winter dresses need not be so numerous, as they will not be so quickly 
 soiled. 
 
 Neatness in Dress. — The most perfect neatness in dress is that of the demure 
 Quakeress or the gentle Sister of Charity. They have made the cleanliness, 
 next to godliness, possess a certain coquetry that is as attractive as it is quiet. 
 The most beautiful dress in the world becomes, when out of order, unbeautiful. 
 And the finest lace in a ragged condition is on a par with the commonest of 
 cottons that is whole. Neatness is one of the leading feminine virtues, and an 
 untidy girl need never expect to be treated with as much consideration as is she 
 who is always just right. Dress undoubtedly has a great influence on the mind, 
 and as the poor little Russian girl wrote in her diary, "I cannot understand how 
 a woman who goes about with her hair in papers, cold cream on her face and a 
 dirty gown can expect to keep her husband," so it may be taken for granted 
 that the girl whose skirt is torn, whose unmended bodice is hidden under a 
 fancy wrap, whose bonnet is just pinned together and whose ripped gloves are 
 hidden in the mufi", can never be quite right at heart. She is a deception in one 
 way and she is very apt to become one in another. It only takes a minute to 
 sew on the loose braid, not all of an hour to mend the bodice, a half an hour to 
 brush the American soil from the skirt, a little time to sew up the gloves and 
 behold a feeling of security comes over your body and extends itself to your 
 manners. No woman can be at her ease mentally whose clothes have reached 
 the rag-tag and bobtail condition. And no woman can wear dirty finery and be 
 self-respecting. Better a thousand times just have the one neat dress, wear it 
 day in and day out, know that it is brushed and in good order, and be happy. If 
 I were a man I would pick out for my wife the woman who understood the 
 value of personal neatness, which is personal sweetness. 
 
A BRIEF AND PRACTICAL 
 TREATISE UPON THE HORSE. 
 
 ARRANGED AND WRITTEN IN SO SIMPLE A MANNER THAT THl 
 
 MOST UNSKILLED PERSON MAY SUCCESSFULLY TREAT AND 
 
 OVERCOME MANY OF THE COMMON COMPLAINTS 
 
 THAT ARE LIABLE TO ATTACK THAT MOST 
 
 USEFUL OF ANIMALS — THE HORSE. 
 
 POINTS WHICH SHOULD BE REGARDED IN BREEDING. 
 
 This very important subject is too 
 often neglected. In breeding, a com- 
 mon mistake is often made, that mares 
 are bred from after they become useless 
 for work, regardless of hereditary dis- 
 eases which may be transmitted to 
 their offspring. It should be remem- 
 bered that one of the characteristic 
 laws of life is the reproduction in kind, 
 — "like begets like." 
 
 Both parents should be selected with 
 reference to their individual points of 
 excellence, and also that the points of 
 one are adapted to the points of the 
 other ; although both may be excellent 
 individually, the points which charac- 
 terize one may actually counteract 
 those of the other ; but if defects exist, 
 the breeder should be sure that it is 
 merely accidental, and not natural. 
 
 None but sound parents should be 
 bred from (accidents, of course, are not 
 to be regarded as unsoundness). Both 
 parents should be free from any in- 
 firmity relative to a vicious temper or 
 bad disposition ; although the points 
 of excellence in one may sometimes 
 counteract the points in the other rel- 
 ative to that defect. G reat care should 
 be exercised that the same defect does 
 not exist in both. 
 
 Some knowledge of the parentage 
 459 
 
 of the sire and dam is therefore indis- 
 pensable. 
 
 For ordinary business purposes, the 
 best form of a mare to breed from is 
 a short-legged beast, with a deep and 
 roomy chest, wide hips, and so built in 
 every way as to indicate a robust ani- 
 mal, with a strong constitution. Al- 
 ways avoid, when possible, selecting a 
 mare for breeding purposes which has 
 ringbone, spavin, or any disease which 
 will render the offspring liable to be 
 afflicted with the same by hereditary 
 descent. 
 
 The " breed " should be taken into 
 consideration, also. If it is desired to 
 raise a cari-iage-beast, select a mare 
 with a good animated countenance, 
 sprightly, not too nervous nor too slug- 
 gish, but with a general muscular 
 structure. The head of the brood- 
 mare is a point which should be al- 
 ways regarded ; for a mare that has a 
 large head, with a dull, stupid counte- 
 nance, will not breed a good foal, un- 
 less it might be from a very sprightly, 
 ambitious horse. The shoulder-blade 
 should be wide and long, extending 
 nearly to the top of the withers, and 
 so well covered with muscle as not to 
 present any undue prominence. 
 
 The neck should come out from the 
 
4fi0 
 
 A TREATISE UPON THE HORSE. 
 
 top of the withers, and not low down ; 
 the fore-leg should be perpendicular, 
 so that the point of the shoulder and 
 the toe will be in a right line ; the foot 
 should be sound, and of good, symmet- 
 rical shape. 
 
 The hips should be long, oval, and 
 broad ; the hock-joint should be well 
 formed, and not of the " cow-hock " or 
 "sickle-hock" kind. 
 
 In selecting a stallion, the rules 
 which we have already given should 
 be observed, remembering that com- 
 pactness is quite essential, so that 
 much goodness and strength are con- 
 densed into a small space. The shoul- 
 der should be well back, with the 
 shoulder-blade lying obliquely ; but 
 
 when it is desired to raise a slow, 
 draught-horse, a large stallion should 
 be selected, with upright shoulders. 
 
 In summing up the whole matter, 
 we would say, if you would be success- 
 ful in breeding, do not breed into the 
 same family and blood, but select a 
 horse of different blood, unless it 
 should be eight or ten generations 
 removed. 
 
 Avoid using a horse which is defect- 
 ive in any particular, when the mare 
 has the same defect, but select one as 
 near perfect as possible in that point. 
 Do not breed small mares with very 
 large horses, for there should be mutual 
 adaptation in size and form, as we have 
 before stated. 
 
 PRACTICAL POINTS IN REGARD TO FOOD. 
 
 No doubt, the majority of diseases 
 contracted by the horse are due to the 
 improper manner of feeding; no atten- 
 tion being j)aid to the age, variety of 
 work, or constitution. The impropriety 
 of such a course is readily to be seen. 
 
 Bad Hay is alw^ays dear, no matter 
 at what price it is purchased ; not con- 
 taining the proper nourishment, the 
 horse soon loses its vitality. 
 
 An old horse would do better fed on 
 ■chaff than on hay, being better able 
 to masticate and digest it. 
 
 A horse should not be fed upon grass 
 or hay alone, especially while under 
 hard work. Never give damaged corn, 
 as it is very apt to produce inflamma- 
 tion of the intestines. 
 
 Chopped hay containing a tea- 
 spoonful of salt dissolved in a little 
 water, renders it more digestible, and 
 is very acceptable to the horse. 
 
 For an ordinary coach-horse, from 
 four to six quarts of good oats, with 
 seventeen to nineteen pounds of good 
 hay, are sufficient. For extra work, he 
 
 should have more of each; for less, ia 
 like proportion. 
 
 Corn and oats are the very best food 
 for a horse when he is worked hard ; 
 but if not, more hay should be given, 
 on account of the corn and oats sup- 
 plying more material for muscular 
 force than any other kind of food ; 
 hay supplies very little. 
 
 The horse should be given a pailful 
 of water morning and evening; yet, 
 what is much better, a half pailful 
 four times during the day. 
 
 A horse should never be worked nor 
 driven hard directly after eating or 
 drinking, as it interferes with diges- 
 tion. 
 
 Never drive a horse, after he refuses 
 food or drink, until he gets rested. 
 
 Never feed nor water the horse when 
 he is overheated. Walk him about 
 until he is cooled off; then groom him 
 down with a handful of straw, and 
 then with comb and brush ; rub the 
 legs well with the hand. When cool, 
 give him his grain. 
 
 DISEASES OF THE HORSE. 
 
 Abdominal Dropsy is due, in most 
 cases, to an existing inflammation of 
 the bowels of a chronic character. 
 
 Symptoms. — A hard, wiry pulse, dry 
 
 mouth, pale condition of the mem- 
 branes, drooping head, great thirst, no 
 appetite, is weak, a constant disposi- 
 tion to lie down, great depression. 
 
YOU ask! — i'll tell! 
 
 461 
 
 Sudden turning around or upon press- 
 ing the abdomen causes the animal to 
 groan ; the abdomen large, yet the 
 horse is very thin in flesh, constipated 
 and hide-bound, and one of the legs is 
 sometimes swollen. 
 
 Treatment. — Make no delay. After 
 deciding the condition, administer the 
 following, night and morning: Sul- 
 phate Quinine, 10 grains ; Extract of 
 Belladonna, 20 grains ; Iodide of Iron, 
 35 grains ; Strychnia, ^ grain. Mix 
 altogether, and give at a single dose. 
 Then take 5 ounces of Tincture of Io- 
 dine, 2 ounces of Croton Oil ; mix to- 
 gether, and apply by rubbing upon 
 different parts of the abdomen, chang- 
 ing your position when the parts be- 
 come sore. Many cases are incurable. 
 
 Bots. — The stomach of the horse 
 appears to be a natural incubator of 
 the Bot-Fly. The .eggs, after having 
 made their abode in the stomach for a 
 year, then suddenly let go, for they 
 have undergone a change known as 
 the chrysalis (that is the form of the 
 butterfly just previous to the develop- 
 ment of its wings). Being thrown off" 
 with the dung, in a few days it will 
 have wings, and begin at once to fly 
 around, depositing its eggs upon the 
 horses, to undergo the same change. 
 There seems to be two varieties of the 
 fly infesting the stomach and funda- 
 ment ; the Bots that affect the stomach 
 is caused by the eggs laid upon the 
 fore-legs of the horse whilst the horses 
 are out at pasture during the summer 
 months. 
 
 Symptoms. — The horse looks lean, 
 with a poor, unhealthy looking coat, 
 soon after being turned to pasture. 
 
 The condition of the horse should 
 be attended to at once. The animal 
 must be toned up in order to overcome 
 the exhausting effects of the fly. To 
 expel the Bot or destroy the egg seems 
 to be almost impossible. The best 
 tonic to give the horse is the follow- 
 ing; it greatly improves the general 
 condition : Powdered Gentian, \ 
 pound ; Powdered Copperas, ^ pound ; 
 Powdered Fenugreek, | pound ; Pow- 
 dered Elecampane, \ pound. Mix all 
 
 thoroughly together; give a heaping 
 tablespoonful once a day. 
 
 The Fundament Bot— This is 
 caused like the Stomach Bot; but 
 instead of the eggs being deposited on 
 the legs, they occur upon the lips, also 
 around the rectum, occasionally around 
 the root of the tail and anus. 
 
 Treatment. — Linseed Oil injections, 
 or tobacco smoke, have a good effect. 
 
 Bowels, Inflammation of. —The 
 prominent symptom is great pain in 
 the belly. Unlike colic, the pain does 
 not seem to have any intermission 
 whatever, but one continued pain. 
 The animal rolls or paws with an ap- 
 pearance of general nervous disorder, 
 and continually moving about. Among 
 the more prominent features are cold 
 legs and ears, belly painful and tender 
 on pressure, the nose and upper lip are 
 thrown upward in a singular manner. 
 
 Common Causes. — Drinking cold 
 water when the body is overheated, 
 exposure, hard driving, diarrhoea, etc. 
 In a horse predisposed to the disorder, 
 any of the above conditions would be 
 liable to bring it on. 
 
 Treatment. — If due to constipation, 
 give about a quart of raw Linseed Oil, 
 with 5 or 6 drops of Croton Oil if nec- 
 essarj'. If due to severe or too much 
 purging, give an ounce and a half of 
 Laudanum in half a pint of water. 
 
 Bronchitis. — This disease is due to 
 an inflammation of the air-passages of 
 the lungs. It is very common among 
 horses, and is often mistaken for in- 
 flammation of the lungs, distempers, 
 and colds. 
 
 General Symptoms. — The disease be- 
 gins with a chill, then fever, harsh 
 cough, labored breathing, mouth hot 
 and dry, with loss of appetite. In the 
 course of a day or so a discharge from 
 the nose will be noticed. 
 
 Treatment. — Give 15 or 20 drops of 
 Tincture of Aconite Root ; repeat this 
 dose every four hours until six doses 
 have been taken, which will in inost 
 cases have removed the fever. The 
 horse should be allowed plenty of cold 
 water to drink. I do not like the idea 
 of bleeding, as it is more likely to do 
 
462 
 
 A TREATISE UPON THE HORSE. 
 
 harm than good. The fever having 
 subsided (generally about the second 
 day), the following powders will do a 
 great deal of good: Take Powdered 
 Licorice Root, Powdered Fenugreek, 
 and Powdered Gentian, 2 ounces of 
 each. Mix, and divide in six pow- 
 ders ; give in feed two or three times a 
 day. 
 
 Colic is a very common and danger- 
 ous disorder. It is divided into two 
 varieties — spasmodic and flatulent, or 
 wind colic. Spasmodic colic, as its 
 name implies, is of a spasmodic char- 
 acter, and will, in severe cases, or 
 when not suddenly checked, run into 
 inflammation of the bowels, causing 
 speedy death. It is caused by drink- 
 ing cold water while in a heated con- 
 dition, improper or unwholesome food, 
 costiveness, undue amount of food, 
 etc. 
 
 Symptoms. — The horse evinces great 
 pain, shifting his position almost con- 
 stantly, manifesting a great desire to 
 lie down. In a few minutes these 
 symptoms pass off", and the horse is 
 easy for a short time, when they return 
 with greater severity than at first, and 
 so increasing until the horse is unable 
 to be kept upon his feet. Turning 
 around in a bewildered condition, he 
 looks around to his flank, generally at 
 the right side, as though to indicate 
 the seat of the disease ; he scrapes the 
 ground with his forward foot, and will 
 almost strike nis belly with his hind 
 foot. The horse kicks and rolls and 
 heaves at the flanks, seeming greatly 
 excited, acting as though he wanted to 
 make water, which he cannot do on 
 account of the spasm of the urethra. 
 This symptom need not be treated, for, 
 as soon as the animal is relieved of the 
 colic, he will pass his water all right, 
 therefore follow the treatment pre- 
 scribed, and relieve the colic as soon 
 as possible. As the disease advances, 
 the horse will frequently throw him- 
 self down with force, look around at 
 his sides, and sometimes snap with 
 his teeth, striking upward with his 
 hind feet, as they do in cases of in- 
 testinal inflammation of the bowels. 
 
 Difference of Symptoms between Colic 
 AND Inflammation of the Bowels. 
 
 Colic. — The attack is sudden ; in- 
 tervals of rest; the pulse nearly the 
 same in the early stage of the disease ; 
 rubbing belly gives relief; ears and 
 legs of an even motion gives relief' 
 strength scarcely aflected. 
 
 Inflammation of Bowels. — Symptoms 
 come on gradually ; the pain is con- 
 stant; the pulse small and quickened, 
 and too feeble to be felt in many 
 cases; belly quite tender and sore to 
 the touch ; ears and legs cold ; motion 
 increases pain ; strength rapidly fail- 
 ing*. 
 
 Treatment. — Relieve the pain by 
 giving one ounce of Sulphuric Ether, 
 two ounces of Tincture of Opium (Lau- 
 danum), and a pint of raw Linseed Oil ; 
 and if not relieved in an hour, repeat 
 the dose. If there is not relief after 
 the second dose is given, some recom- 
 mend bleeding from 6 to 10 quarts of 
 blood from the neck vein. But I 
 think that it is rarely necessary to do 
 this. Walk the horse about occasion- 
 ally in order to excite the bowels to 
 action. 
 
 The following is a very good mix- 
 ture : Take Aromatic Spirits of Am- 
 monia, 1 pint; Sulphuric Ether, 1 pint; 
 Sweet Spirits of Nitre, 1 pint and a 
 half; Gum Opium (in fine powder), 
 4 ounces ; Gum Camphor, 4 ounces ; 
 Assafcetida, 4 ounces. Mix altogether 
 and shake frequently for a fortnight; 
 strain through flannel and it will be 
 ready for use. Dose — a tablespoon ful 
 in a little water every half hour. In 
 very severe cases, a larger dose may be 
 given. In certain cases of acidity, a 
 tablespoonful of saleratus mixed with 
 a pint of milk is an excellent remedy. 
 
 Flatulent or Windy Colic. — In 
 this form of the afiectiou, the animal ia 
 quite uneasy. His head droops, ex- 
 hibiting some of the general symptoms 
 of spasmodic colic before there is any 
 enlargement of the belly, and partic- 
 ularly after ; for as soon as the belly 
 becomes swollen, pawing commences, 
 although not so violent as in the spas- 
 modic variety. There is not so much 
 
YOU ask! — I'll tell! 
 
 463 
 
 rolling and kicking. The horse is not 
 BO apt to move about. If the disease 
 is not checked, the belly increases in 
 size, the animal becoming very rest- 
 less. 
 
 Treatment. — A horse should not be 
 bled in flatulent colic ; always use an 
 injection first. If any gas or wind 
 come away, the animal soon recovers ; 
 but if there be no relief from the in- 
 jection, give remedies as recommended 
 for spasmodic colic. Let the horse be 
 kept moving around quietly until the 
 medicine has time to act, in order to 
 prevent the horse falling, which might 
 cause a rupture of the diaphragm ; an 
 action which would prove certainly 
 fatal. 
 
 Debility. — Debility is a condition 
 induced by many causes ; it usually 
 follows other diseases. For this reason, 
 anything which has a tendency to re- 
 duce the power or strength of the 
 horse should be avoided, especially iu 
 disorders of the chest and lungs. 
 
 The General Symptoms of debility 
 are, thickening or swelling of the 
 legs, sheath, abdomen, and breast ; thn 
 horse being weak, and staggering ay 
 he walks. 
 
 Bleeding in treating disease, insuf- 
 ficient or improper food given to the 
 sick horse when it should have been 
 supported by wholesome and nourish- 
 ing food, will induce the disease. 
 
 Treatment. — Rest, and give tonic 
 powders recommended under the head 
 of Bots once or twice a day, with a 
 liberal amount of good feed, and allow 
 the animal to fully recover before put- 
 ting to hard work. 
 
 Diarrhcea. — When the disease is 
 not attended with pain, griping, or 
 pawing, as in colic, no treatment be- 
 comes necessary ; but should it con- 
 tinue, and the horse show signs of pain 
 or colic, there are reasons to suspect 
 the presence of some irritating poison 
 retained in the bowels, which does 
 not pass off with the excrement. 
 
 Treatment. — The first thing to do 
 is to relieve the pain. Give 20 drops 
 of Tincture of Aconite Root in a little 
 water ; then follow with a powder, as 
 
 given below, every three hours until 
 the horse is better. Take prepared 
 Chalk, 5 drachms ; Catechu pulverized, 
 1 drachm ; powdered Opium, 10 grains. 
 Mix, and give as stated above, and 
 allow the horse to have plenty of good 
 cold water to drink. When diarrhoea 
 is better, give bran mash for a few 
 days ; add a little ground flaxseed, if 
 convenient. 
 
 Dysentery (Acute). — Owing to 
 the' extreme length and size of the 
 intestines of the horse, any disease 
 within them becomes a very serious 
 affair. 
 
 Cause. — Dysentery of the acute 
 form is usually produced by taking 
 some irritating substance into the 
 stomach, such as croton oil and aloes, 
 which produces an inflammatory pur- 
 gation, or from improperly applied 
 poisonous drugs, such as tartar emetic, 
 arsenic, etc., any of these substances 
 being readily eaten with the grain. 
 Persons not knowing the doses of 
 poisonous drugs should never venture 
 to give them. 
 
 The Symptoms are rather obscure at 
 the commencement, as is usual in 
 nearly all the disorders of the intes- 
 tines. There is pain in the abdomen. 
 The pain may be slight at first, or it 
 may be so violent as to be confounded 
 with the pains of colic. The animal 
 is always thirsty, with an offensive 
 stench. 
 
 Treatment. — Near about the same 
 as for Diarrhoea, with larger doses of 
 opium when pain is violent. Keep 
 horse and stable clean ; do not be con- 
 cerned about the bowels if they do not 
 move at all for a few days. 
 
 Distemper. — Distemper, sometimes 
 called Strangles, is a peculiar form of 
 sore throat, characterized by swelling 
 between the bones of the lower jaw, 
 terminating in an abscess, caused by a 
 specific poison in the blood ; few horses 
 escaping its baneful ravage. 
 
 Treatment. — A great difference of 
 opinion prevails regarding the treat- 
 ment of this afffection, some recom- 
 mending poultices, while others forbid 
 it, etc. The following plan is aaid to 
 
4G4 
 
 A TREATISE UPON THE HORSE. 
 
 be as good as any. Give grass or soft 
 feed (very little medicine should be 
 given) ; hasten suppuration with warm 
 poultices, or some prefer blistering ; 
 the appetite returns when the abscess 
 breaks or is opened. 
 
 Epizootic. — An epidemic disease 
 affecting many animals at the same 
 time. Originates in one common cause. 
 Without going into any further details 
 upon the disease, I will here lay down 
 a remedy which experience has proved 
 to be the very best. Take of Powdered 
 Licorice, 1 pound; Elecampane, 1 
 pound; Powdered Fenugreek, IJ 
 pounds ; Powdered Gentian, ^ pound ; 
 Powdered Anise Seed, J pound ; Gin- 
 ger, J pound ; Black Antimony, f 
 pound; Saltpetre, J pound; Sulphur, 
 i pound ; Epsom Salts, ^ pound ; Rosin, 
 i pound ; Hard Wood Ashes, J pound ; 
 Copperas, J pound. Mix altogether 
 well, and give a tablespoonful three 
 times a day at first, and then only 
 twice a day. This cured every horse 
 to which it was administered. 
 
 Founder. — This disease arises from 
 an inflammation of the sensitive lam- 
 ina of the foot, of which there are two 
 kinds, acute and chronic ; the latter 
 being a long continued condition of 
 the former. The acute form is readily 
 cured, if properly treated; but the 
 chronic variety is generally considered 
 incurable; yet it can be relieved very 
 much. 
 
 Causes. — Permitting the horse to 
 drink when overheated and tired from 
 overwork ; standing in draughts while 
 warm ; long and hard drives over hard, 
 dry roads, etc. 
 
 Symptoms. — The horse may be no- 
 ticed standing upon his heels, with 
 forefeet and legs stretched apart as far 
 as he can get them, in order to throw 
 the weight off them as much as possi- 
 ble; and he can scarcely be made to 
 move. There is fever and considerable 
 disturbance in the acute variety of the 
 disease. 
 
 Treatment. — Give the horse a good 
 clean bed of straw in a large, well 
 ventilated room or stall, so as to en- 
 courage him to lie down, thus, by re- 
 
 moving the weight from the inflamed 
 parts, relieve his sufferings and hasten 
 the cure. 
 
 As soon as his bed is fixed, give him 
 20 drops of Tincture of Aconite Root 
 in half a pint of cold water, poured 
 into his mouth from a bottle having 
 a strong neck. Repeat this dose every 
 four hours until six or eight doses 
 have been taken ; keep the pain down 
 with wet cloths applied to the feet. 
 Give plenty of cold water to drink. 
 The above treatment should be adopted 
 as soon as the horse has been attacked 
 with founder. Let the horse remain 
 quiet until he has fully recovered; 
 give grass or mashes for two or three 
 days, and then give a good and fair 
 amount of hay. 
 
 Heaves. — This disease is due, usu- 
 ally, to an enlarged, and occasionally,, 
 a ruptured, condition of the air cell* 
 of the lungs, which lessens the value 
 and usefulness of the horse. 
 
 The disease exists in every degree 
 of intensity, from the slight case to- 
 the one which finds the horse almost 
 powerless to breathe. 
 
 Causes. — In cases of heaves, horses 
 are always enormous eaters. It has 
 generally been found that horses over- 
 fed on hay are liable to this disease. 
 Heaves are never found in the racing- 
 stable, where horses are properly fed. 
 
 Treatment. — Restrict the amount 
 of hay and increase the grain feed,, 
 which will allow m'ore room for the- 
 lungs to act. 
 
 Receipts for the Cure of 
 Heaves. 
 
 First. — Powdered Assafoutida, 1 
 I ounce ; Powdered Camphor, J ounce. 
 Mix, and make four powders. Feed; 
 one every other night for a week. 
 
 Seco7id. — Capsicum, 1 ounce; Rosin, 
 1 ounce; Tartar Emetic, 1 ounce; 
 Carbonate of Iron, 1 ounce. Mix al- 
 together thoroughly, and give two tea- 
 spoonfuls twice a day in the feed. 
 
 TViiVrf. — Heaves has been cured by 
 administering the Oil of Tar. By 
 pouring it upon the tongue, and then-. 
 
YOU ask! — I'll tell! 
 
 465 
 
 givine some grain, which carries it 
 into the stomach. In had cases it may 
 he given in tahlespoonfal doses. It is 
 an excellent remedy for coughs, im- 
 proving the appetite and body in gen- 
 eral. 
 
 Hide-Bound. — Side-Bound is a 
 condition easily recognized by an ad- 
 herence of the skin to the ribs, arising 
 generally from an insufficient quantity 
 or poor quality of food, and is a usual 
 attendant of an exhausting or linger- 
 ing disease. 
 
 l%e Treatment consists in giving 
 mixed feed, bran, corn-meal, cut hay, 
 etc., moistened with just sufficient 
 water to keep the mass together ; then 
 take -JPowdered Gentian Root, 3 
 drachms ; Powdered Sulphate of Iron, 
 2 drachms. Mix, and give at one dose. 
 
 Kidney Diseases. — Disease of the 
 Kidneys is usually known by a pecu- 
 liar straddling gait, indicative of some 
 disordered condition of those glands, 
 as gravel, stony or gritty matter 
 formed within them, which passes oflf 
 in the urine, causing an irregular flow 
 of the water. 
 
 Treatment. — 30 drops of Hydrochlo- 
 ric Acid should be given in a pail of 
 water twice a week. 
 
 Kidney troubles in old horses can 
 generally be relieved by giving soft 
 feed. Boiled or steamed feed, flax- 
 seed tea, cut grass, etc. Plenty of 
 cold water should be allowed. 
 
 Inflammation of the Kidneys is usu- 
 ally brought on by hard work, im- 
 proper food, sudden colds, or by an 
 indiscriminate use of diuretic medi- 
 cines. 
 
 General Symptoms. — Quick breath- 
 ing, indicative of pain; hard, quick 
 fmlse, with more or less fever; unwil- 
 ing to move hind legs, which he 
 straddles apart when he walks; the 
 water is scanty and of a deep color, at 
 times bloody. Great tenderness on 
 pressure over region of kidneys; re- 
 fuses to move about or lie down. 
 
 Treatment, — Never give diuretic 
 
 medicines. They will do harm. In 
 
 the first stage administer about 40 
 
 grains of Opium with 15 grains of Cal- 
 
 SO 
 
 omel sprinkled on the tongue. Re- 
 peat every two hours during the acate 
 stage of the disease. If there be a 
 hard, quick pulse, give 20 drops of 
 Tincture of Aconite Koot. Repeat un- 
 til the pulse becomes slow and soft. 
 Give plenty of rest. 
 
 Lungs, Diseases of. — Pneumonia 
 (inflammation of lungs). A diseased 
 condition of the lungs' structure, 
 characterized by a discharge from the 
 nostrils, following a sudden exposure 
 to cold after being in a warm stable. 
 The disease starts by a sudden chill, 
 followed by a fever ; cold ears and legs ; 
 hard, quick pulse, with labored breath- 
 ing; pain in the chest, with cough; 
 the animal stands with drooping head, 
 does not care to move about; the 
 nostrils are widely distended ; a pecu- 
 liar crackling noise is heard, if the 
 ear is applied to the side of the chest. 
 
 Its Cause. — One of the most fre- 
 quent causes is a hard drive in a cold 
 wind, after coming out of a warm, 
 comfortable stable. 
 
 Treatment. — Keep animal comfort- 
 able in well- ventilated, roomy stable. 
 Keep dry. Give 25 drops of Tincture 
 of Aconite Root every 4. hours in a cup 
 of cool water, until 5 or 6 doses have 
 been administered. Most likely the 
 horse will now begin to perspire 
 freely, care being taken that no draught 
 of air strikes the horse. After taking 
 sufficient of the Aconite Root and as 
 soon as the appetite returns, thor- 
 oughly scald a pint of crushed oats, 
 and give during the day. Care must 
 be taken not to give much food at one 
 time, as a return of the disease might 
 ensue; the food must be increased 
 gradually. No hay should be given 
 for a week or two. If the horse is 
 very weak, give raw eggs or other 
 nourishing food in as concentrated a 
 form as possible. 
 
 Loss of Hair or Baldness. — This 
 disorder is produced by imperfect di- 
 gestion. When small watery blebs 
 occur, the horse should be turned to 
 grass. If caused by blisters, burns, or 
 sores, etc., apply the following lotion 
 once a day : Tincture of Cautharides 
 
4(iG 
 
 4 > REATI8E UPON THE HORSE. 
 
 1 ounce ; Aqua Ammonia, 1 drachm ; 
 Glycerine, 2 ounces. Mix. The fol- 
 lowing is also recommended : Iodine, ^ 
 drachm ; Iodide Potassium, 15 grains ; 
 Lard, 2 ounces. Mix all together thor- 
 oughly, and rub down to the skin 
 three times a week. 
 
 Skin Diseases of Mange, Itch, 
 ETC. — A group of contagious diseases 
 caused by an insect burrowing in the 
 skin. 
 
 Symptoms. — The horse is contin- 
 ually rubbing' himself against every- 
 thing he can. Small, red, elevated 
 points may be seen upon the skin of 
 the head and neck. The hair falls off, 
 leaving the skin bald and fissured, 
 with intense itching. 
 
 Treatment. — The horse must first 
 have a good scrubbing with a stiff 
 brush, EM theu with Castile soap and 
 water containing a small quantity of 
 soda (a tablespoonful to the quart). 
 Wipe dry, and after thoroughly dry- 
 ing, apply the following ointment : 
 Take Lard, 10 ounces; Sulphur, 4 
 ounces ; Carbolic Acid, \ ounce ; Oxide 
 Zinc, 2 ounces. Mix. 
 
 Owing to the contagious character 
 of this disease, great care should be 
 taken that all articles used about the 
 horse should be cleaned, and subjected 
 to great heat or the vapor of water con- 
 taining carbolic acid, in order to destroy 
 the insect which ha.s caused the disease. 
 
 Tape-Worm. — The presence of the 
 tape-warm is generally indicated by 
 checked or retarded growth, a large 
 head and abdomen, long ears, vora- 
 cious appetite, rough coat, thin and 
 emaciated body, with fetid breath. 
 The colt pecks find bites its sides, 
 and rubs its nose forcibly against the 
 walls and fence posts. 
 
 Treatment. — Turpentine is a very ef- 
 fectual remedy. 
 
 for a colt three months old, from a J 
 to a tablespoonful. 
 
 For a colt six months old, from 1 to 2 
 tablespoon fuls. 
 
 F'or a colt one i/ear old, 2 to 3 table- 
 spoonfuls. 
 
 For a colt fv>o years old, 2 to 4 table- 
 .'•poonfuls. 
 
 For a horse four years old, 3 to 4 
 ounces. Mix the turpentine with a i 
 pint of infusion of Quassia Bark ; add 
 firom I: to J a drachm of Powdered 
 Camphor, and with the yolks of 3 
 eggs ; shakejwell, and give early in the 
 morning. Feed well, and give the 
 medicine below every morning until 
 the coat becomes glossy : Tincture ol 
 Chloride of Iron, 1 teaspoonful to an 
 ounce ; also Fowler's Solution, from 
 15 drops to 2 drachms, according to the 
 age. 
 
 Pin-Worms. — Pin- Womis are a va- 
 riety of worms infesting the rectum, 
 causing great irritation to that part 
 of the body ; the horse rubbing its 
 hair off, in order that it may stop 
 the intolerable itching. 
 
 Treatment. — Give an injection com- 
 posed of Catechu, 1 ounce, in a quart 
 of water ; and when dissolved, give an 
 injection, and repeat for seven morn- 
 ings, and on the eighth morning give 
 a mash. At night, follow with a i 
 ounce of Aloes, with a drachm of Calo- 
 mel ; it may be repeated if necessary. 
 
 SPECIAL FORMULAS 
 
 For Colic. — Take Laudanum, 1 
 ounce ; Essence Peppermint, 2 ounces ; 
 Sulphuric Ether, IJ ounces; Water, 16 
 ounces. Mix, and shake well before 
 giving. 
 
 For Heaves. — Take Balsam Copai- 
 ba, 1 ounce; Spirits of Turpentine, 2 
 ounces ; Balsam of Fir, 1 ounce ; good 
 Vinegar, 16 ounces. Mix ; give a ta- 
 blespoonful once a day. 
 
 An Excellent Liniment. — Take 
 Oil of Spike, 1 ounce ; Oil of Orig- 
 anum, 2 ounces ; Alcohol, 16 ounces. 
 Good for lameness from any cause. 
 
 For Cuts and Sores. — Take Tinc- 
 ture of Aloes, 1 ounce ; Tincture of 
 Myrrh, J ounce ; Tincture of Opium, J 
 ounce ; Water, 4 ounces. Mix. Apply 
 night and morning. 
 
 Condition Powders. — Take Gentian, 
 2 ounces; Fenugreek, 2 ounces; Sul. 
 phur, 2 ounces; Saltpetre, 2 ounces j 
 Cream of Tartar, 2 ounces ; Rosin, { 
 ounce; Black Antimony, 1 ounce 
 
YOU ask! — I'll tell! 
 
 467 
 
 Ginger, 3 ounces ; Cayenne, 1 ounce ; 
 Licorice, 3 ounces. Powder and mix 
 all together. Dose, a tablespoonfiil 
 once or twice a day for the cure of 
 coughs and colds, distempers, etc., and 
 in all diseases where condition pow- 
 ders are indicated. 
 
 For Galls and Bruises. — Take 
 Laudanum, 2 ounces ; Tannin, 2 
 drachms. Mix, and apply twice a day. 
 
 Eye-Water. — Take Laudanum, 1 
 drachm ; Sugar of Lead, J drachm ; 
 Soft Water, 8 ounces. Mix, and apply 
 to the eye two or three times a day. 
 
 Diabetes. — Take Catechu, ^ dr. ; 
 Laudanum, 2 drachms; Sugar of Lead, 
 5 grains ; Alum, 15 grains ; Water, 8 
 ounces. Mix. 
 
 Fever-Balls. — Take Tincture of 
 Aconite, 10 drops ; Saltpetre,l drachm ; 
 Tartar Emetic, i drachm ; Ginger, 2 
 
 drachms; Linseed Meal, 1 ounce. 
 Mix, and make a ball. Eepeat three 
 or four times a day, if necessary. 
 
 Diuretic and Tonic Ball. —Take 
 Copperas, 1 drachm ; Saltpetre, 3 
 drachms; Rosin, 4 drachms; Fenu- 
 greek, 2 drachms; Flax-seed Meal, 1 
 ounce ; Castile Soap, 2 drachms. Mix, 
 and make a ball. 
 
 For Galled Shoulders. — Take 
 Tincture of Arnica, 1 ounce ; Vinegar, 
 6 ounces; Brandy, 4 ounces ; Sal Am- 
 monia, 2 ounces; Water, 1 pint. 
 Mix ; bathe the parts frequently. 
 
 For Thrush. —Take White Vitriol, 
 2 ounces ; Water, J pint. Mix. After 
 cutting away the diseased parts and 
 thoroughly cleaning, apply to the dis- 
 eased structure. Pack with lint to 
 exclude dirt. 
 
 THE DOSES OF MEDICINE REQUIRED FOR THE HORSE 
 
 Name of Drco. 
 
 Arsenic 
 
 Carbolic Acid 
 
 Tannic Acid 
 
 Alum 
 
 Aloes 
 
 Ether 
 
 Anise Beed 
 
 Tartar Emetic 
 
 Assafoetida 
 
 Bismuth 
 
 Camphor 
 
 Cantharides 
 
 Cayenne 
 
 Prepared Chalk..., 
 
 Blue Vitriol 
 
 Copperas 
 
 Digitalis Leaf. 
 
 Gentian Root 
 
 Calomel 
 
 Aqua Ammonia..., 
 
 Fowler's Solution 
 
 Solution of Lime., 
 
 Magnesia 
 
 Epsom Salts 
 
 Nux Vomica 
 
 Linseed Oil 
 
 Castor Oil 
 
 Croton Oil 
 
 Action and Use. 
 
 {Alterative and Tonic, used for) 
 Paralysis, Mange, etc. ) ' 
 
 Externally and Disinfectant 
 
 Astringent 
 
 Astringent 
 
 Laxative and Tonic 
 
 Anti-spasmodic 
 
 Aromatic and Stomachic 
 
 Sedative and Alterative 
 
 Anti-spasmodic, Coughs, etc 
 
 For Chronic Diarrhoea, etc 
 
 Anti-spasmodic 
 
 Diuretic and Stimulant 
 
 Stimulant and Carminative 
 
 Antacid 
 
 Astringent and Tonic 
 
 Tonic and Astringent 
 
 Sedative and Diuretic 
 
 Tonic 
 
 Cathartic 
 
 Stimulant and Antacid 
 
 Used for Skin Diseases. See) 
 
 Arsenic, a preparation of. / ' 
 Antacid, used as an Antidote to\ _ 
 
 Poisoning by Acids. j ' 
 
 For Colts, as an Antacid and \ 
 
 Laxative. / " 
 Cathartic and Febrifuge 
 
 f Nervous Stimulant — used for \ 
 \ Paralysis. j ' 
 
 Cathartic and Nutritive 
 
 Cathartic 
 
 Powerful Purgative 
 
 Dose. 
 
 1 to 6 grs., 
 
 20 to 40 grs, 
 
 2 to 3 drs. 
 14 to 1 oz. 
 V| to 2 ozs.! 
 
 % to 2 03S. 
 
 %to}4dr... 
 I to 3 drs.; 
 V^ to 1 oz. 
 J.J to 1 dr. 
 
 3 to 6 grs. 
 5 to 25 grs. 
 V^ to 1 oz. 
 
 k to 1 dr 
 
 14 to 114 drs. 
 10 to 20 gri.. 
 1 to 2 drs. 
 10 to 40 grs. 
 
 1 to 4 drs 
 
 1 to 4 drs 
 
 4 to 6 ozs. 
 i<^ to 1 oz. 
 2 to 8 ozs. 
 
 15 to 25 grs. 
 
 1 to 2 pts. 
 1^ to 1 pt. 
 10 to 16 d'p's 
 
 Antidote. 
 
 Magnesia and Oil. 
 Eggs, Soap, Qruel. 
 
 Tannic Acid. 
 
 Eggs, Milk, etc. 
 
 Stimulate. 
 
 Eggs and Milk. 
 Vinegar. 
 
 ( Hyd rated Peroxide of 
 
 \ Iron. 
 
 rSaleratus followed 
 
 quickly by Copperas, 
 
 I both dissolved in water 
 
 Opium. 
 
468 
 
 A TREATISE UPOH THE HOBSE. 
 
 THE DOSES OF MEDICINE EEQUIRED F0£ THE HOBSE 
 
 (COKTINUED.) 
 
 Mamk or Drug. 
 
 Opium . 
 
 Bicarbonate of 
 
 Potash. 
 Chlorate of Pot- 
 
 aah. 
 Saltpetre 
 
 Iodide of Potas- 
 
 Black Antimony.. 
 
 Quinine , 
 
 Soda Bicarb 
 
 Glanber-Salts 
 
 Soda Sulphite 
 
 Sweet Spirits of 
 Nitre. 
 
 Spirits of Chloro- 
 form, 
 
 Strychnia 
 
 Sulphur. 
 
 Tincture of Aeon' 
 iteRoot , 
 
 Tincture of Can- 
 
 tharides. 
 Tincture Ergot 
 
 Tincture Iron 
 
 Tincture Iodine.... 
 
 Tr. Nux Vomica.... 
 
 Tincture Opium..., 
 Mercurial Oint- 
 ment. 
 
 White Vitriol 
 
 Oinger., 
 
 AOTiON im Vem. 
 
 ("Anodyne and Anti-spasmodic. 1 
 < Oiven in Colic, Inflammation >• 
 ( of Bowels, Diarrhoea, etc. J 
 
 r Diuretic and Antacid. Qood for 
 1 Uheumatism. 
 J Diuretic. QiTen for Bloating, 
 \ etc. 
 
 Diuretic and Febrifuge 
 
 fDiuretio and Alterative. XJ8ed°| 
 ■i for Rheumatism, Dropsy, £n- > 
 (. larged Glands, etc. J 
 
 Promotes the Secretions 
 
 ;|;; 
 
 Tonic given daring Convalescence.. 
 
 Similar to Bicarb. Potash 
 
 Cathartic 
 
 Antiseptic and Alterative, used] 
 for Blood Diseases. 
 
 I Diuretic and Diaphoretic. 
 
 Anodyne and Anti-spasmodic. 
 
 I Tonic and Stimulant. Used for ] 
 Paralysis. 
 
 r Alterative and Laxative. Usedl 
 for Skin Diseases and Rheu- 
 matism. 
 
 {Sedative. Used for Lung Fever, \ 
 etc. ; ' 
 
 Stimulant and Tonic. 
 
 Parturient 
 
 f Tonic and Astringent. Used for ) _ 
 1 Typhoid Diseases. J ' 
 
 Used Externally 
 
 f Tonic Stimulant in Paralysis ) ^ 
 \ and Dyspepsia. J ' 
 
 Anodyne and Anti-spasmodic 
 
 ( Used for Mange, Itch, Lice, and 1 
 1 other Parasites. 
 /Astringent. Used for Cuts,] 
 ( Wounds and Sores in solution! 
 (Tonic, Stimulant and Stom-| 
 •< achic. Used for Flatulent ; 
 (, Colic, Dyspepsia, etc. 
 
 Dosi. 
 
 J4 to 1 dr„. 
 
 3 to 6 grs 
 
 1 to 2 drs. 
 1 to 3 drs. 
 J^tolJ^drs. 
 
 i/ito^dr... 
 
 16 to 50 grs. 
 3 to 8 drs. 
 6 to 12 ozs. 
 ^ to 1 01. 
 
 ^ to 1)^ OSS. 
 1 to 2 OES. 
 J^ to 1 gr 
 
 ^ to 2 oca. 
 
 15 to 35 d'p's 
 
 1 to 2 ozs. 
 
 1 to 2 ozs. 
 l^iol OS. 
 
 2 to i drs..... 
 1 to 2 os(..... 
 
 6 to 16 grs.. 
 2 to 5 drs. 
 
 Amtimti. 
 
 Belladonna, Strong Cof- 
 fee. Brandy and Am- 
 monia. Dash cold 
 water on and keep 
 the horse moving. 
 
 Viaegar and Linseed 
 ■. Oil. 
 
 Linseed Oil largely. 
 
 iGive freely Starch or 
 Flour, with water 
 largely. 
 Infusion of Oak Bark. 
 Give also Linseed Oil. 
 
 Tobacco. 
 
 ' Give small doses of Nux 
 Vomica and stimu- 
 lants largely, and 
 
 . keep moving. 
 
 See Nnx Tomic*. 
 
 See Opium. 
 
 (Whites of Eggs with 
 X Milk given freely. 
 
 Milk, Eggs, and Floar. 
 
 For a colt one month old, give one twenty-fourth of the full dose for an adult horse as given 
 above ; three months old, one-twelfth ; six months old, one sixth ; one year old, one-third ; two 
 I old, one-half; three years old, three-fourths. 
 
APPENDIX. 
 
 A Receptacle por Recording Personal Recipes, Securino them 
 
 AGAINST Loss, AND PRESERVING THEM FOR ReADY REFERENCE. 
 
 (469) 
 
470 
 
 YOU ask! — I'll tellI 
 
APPENDIX. 
 
 471 
 
472 
 
 YOU ask! — I'l.T. tet.l! 
 
APPENDIX. 
 
 473 
 
474 
 
 YOU ask! — I'l.I^ TELLf 
 
APPENDIX. 
 
 475 
 
476 
 
 YOU ask! — I'r-i- tell! 
 
APPKNDIX. 
 
 477 
 
478 
 
 YOU ask! — I'll tell! 
 
APPENDIX. 479 
 
4«() 
 
 YOU ask! — I'll tell! 
 
APPENDIX. 
 
 481 
 
4H2 
 
 YOU ask! — I'll tell! 
 
APPENDIX. 
 
 483 
 
484 
 
 YOU ask! — I'l.L tell! 
 
INDEX. 
 
 ABSCESSES, 92. 
 Acetate of Ammonia, 130. 
 Acetate of Potassa, 129. 
 Acid, Citric, 132. 
 Acid, Tartaric. 132. 
 Accidents, to Prevent, 153-155. 
 Affidavits, 377. 
 Agents, 379. 
 Agreements, 376. 
 Alabaster, to Clean, 283. 
 Alcohol, 122. 
 All Fours, Game of, 405. 
 Aloes, 129. 
 Alum Whey, 270. 
 Ammonia, 124. 
 Ammoniacum, 130. 
 Amusements, 392. 
 Anagrams, 392. 
 Anchovies, to Make, 206. 
 Anchovy Toast, 252. 
 Antacids, 132. 
 Antalkalies, 132. 
 Anthelmintics, 132. 
 Antimacassar, 426. 
 Antimony, 130. 
 Antispasmodics, 124. 
 Ants, to Destroy, 358. 
 Apparatus, 140. 
 Appetite, 148. 
 Apple Dumplings, 242. 
 Apple Jelly, 257. 
 Apple Marmalade, 257. 
 Apple Sauce, 210, 215. 
 Apple Water, 271 . 
 Apples, to Keep, 254. 
 Apples, Stewed and Roasted, 258. 
 Apprentices, 381. 
 Apoplexy, 42. 
 Apricots, to Dry, 254. 
 .\rbitration and Awards, 377. 
 Arrowroot, Blanc Mange, 258. 
 Artichokes, to Boil, 233. 
 Artichokes, to Pickle, 226. 
 Articles of Food, 159. 
 Asiatic Cholera, 73. 
 Asking Papa, 333. 
 Asparagus, 233. 
 Assafoetida, 124. 
 Assignments, 376. 
 Asthma, 60. 
 Astringent. 126. 
 Attorney, Power of, 383. 
 
 BACON and Eggs, 196. 
 Bacon, to Boil, 183. 
 Bacon, English Breakfast, 183. 
 Bacon, to Cure, 293. 
 Baked Meats, 173. 
 Baking, 170. 
 Balls and Parties, 830. 
 Bandages, 138. 
 
 Bark, Peruvian, 125. 
 
 Bark, Angostura, 126. 
 
 Barley Water, 270. 
 
 Barometers, 297. 
 
 Basting, 170. 
 
 Bathing, 144. 
 
 Beans, French or String, 233. 
 
 Beans, Baked, 236. 
 
 Beds, Cheap, 279. 
 
 Beds, Feather, 16. 
 
 Bed-Rooms, 279. 
 
 Beds, to Tell if Aired, 279. 
 
 Beds, to Heat, 156. 
 
 Beef Baked, 175. 
 
 Beef, Boiled, 176. 
 
 Beef, Cold Cookery, 176. 
 
 Beef, Dried, 294. 
 
 Beef, Extract of, 203. 
 
 Beef, Extra, 294. 
 
 Beef Gravy, 215. 
 
 Beef, Hashed, 176. 
 
 Beef, Heart, to Dress, 174. 
 
 Beef, Minced, 177. 
 
 Beef, Potted, 176. 
 
 Beef, Shin of, 178. 
 
 Beef, Sirloin, to Roast, 173. 
 
 Beef-Steak, Broiled, 174. 
 
 Beef-Steak, Fried, 174. 
 
 Beef-Steak Pie, 177. 
 
 Beef-Steak Pudding, 178. 
 
 Beef Stew, 177. 
 
 Beef Stewed with Oysters, 176. 
 
 Beet Root Coffee, 269. 
 
 Beet Root, to Pickle, 226. 
 
 Bicarbonate of Ammonia, 124. 
 
 Bilious Colic, 68. 
 
 Bills of Exchange, 378. 
 
 Birds, to Clean, 357. 
 
 Biscuit, Hot, 271. 
 
 Biscuits, Ginger, 250. 
 
 Biscuits, Sugar, 250. 
 
 Biting the Nails, 303. 
 
 Blackberry Cordial, 264. 
 
 Blackberry Jam, 256. 
 
 Blackberry Wine, 264. 
 
 Blacking, 362. 
 
 Black Paper Patterns, 415. 
 
 Bladder, Inflammation of, 76. 
 
 Blanc-Mange Arrowroot, 258. 
 
 Blanc-Mange Lemon, 258. 
 
 Blankets, to Wash, 287. 
 
 Bleeding, 141. 
 
 Bleeding at Nose, 117. 
 
 Blistered Hands and Feet, 348. 
 
 Blood, The, 147. 
 
 Bluestone, 132. 
 
 Boiling, 167. 
 
 Boiling Vegetables, 230. 
 
 Boils, 95. 
 
 Bologna Sausage, 197. 
 
 Books.Grease and Stains from,287. 
 
 Boot Polish, 362. 
 
 Boots and Shoes, to Make Fit, 348. 
 
 Boots, to Blacken, 349. 
 
 Boots, Watertight, 361. 
 
 Borders, Crochet, 425. 
 
 Bottles, to Clean, 283. 
 
 Bottling and Fining, 280. 
 
 Bottling Fruits. 253. 
 
 Bowels, Diseases of, 68. 
 
 Boys, 304. 
 
 Boy Wanted, 305. 
 
 Brain. Diseases of, 41. 
 
 Brandy Sauce, 243. 
 
 Bread, Boston Brown, 274. 
 
 Bread, Corn, 272. 
 
 Bread, Economical, 272. 
 
 Bread, French, 274. 
 
 Bread, Graham, 272. 
 
 Bread, Home-made, 272. 
 
 Bread, Rye, 274. 
 
 Bread, Unfermented, 272. 
 
 Bread, Wholesome, 274. 
 
 Breakfast Rolls, 272. 
 
 Breasts, Inflammation of, 82. 
 
 Bricoli, to Boil, 236. 
 
 Bridesmaids, 336. 
 
 Bright's Disease, 76. 
 
 Brioche Stitch, 442. 
 
 Broiling, 170. 
 
 Broken BreasU, 82. 
 
 Broken Bones, 101. 
 
 Brokers, 379. 
 
 Bronchitis, 57. 
 
 Bruises, 104. 
 
 Brussels Sprouts, 233. 
 
 Buckthorn, 129. 
 
 Bugs, to Destroy, 358. 
 
 Bunions, 105. 
 
 Buns, Bath, 250. 
 
 Buns, Plain, 251. 
 
 Burgundy Pitch, 131. 
 
 Burns and Scalds, 97. 
 
 Burr Stones, Holes in, 361. 
 
 Business and Legal Information, 
 
 376. 
 Business, Localities for, 388. 
 Business, Men of, 388. 
 
 /'■'ABBAGE, to Boil, 234. 
 
 \y Cabbage, to Pickle, 203. 
 
 Cake, Butter, 249. 
 
 Cake, Banbury, 250. 
 
 Cake, Children's, 247. 
 
 Cake, Common Seed, 248. 
 
 Cake, Drop, 249. 
 
 Cake, Fruit, 249. 
 
 Cake, Ginger, 250. 
 
 Cake, Gingerbread, 249. 
 
 Cake, How to Ornament a, 248. 
 
 Cake, Icing for, 248. 
 
 Cake, Mixed Fruit, 249. 
 
 (485) 
 
486 
 
 INDEX. 
 
 Cake, Plum, 247. 
 
 Cake, Plum, a Rich, 248. 
 
 Cake, Pound, 247. 
 
 Cake, Short, 249. 
 
 Cake, Snow, 251. 
 
 Cake, Soda, 248. 
 
 Cake, Tea, 249. 
 
 Caledonians, 338. 
 
 Calf's Head Boiled, 184. 
 
 Calf's Head Soup, 201. 
 
 Calf s Liver and Bacon, 184. 
 
 Calico, to Wash, 287. 
 
 Calomel, 125. 
 
 Camomile, 126. 
 
 Camomile Tea, 271. 
 
 Camphor, 122. 
 
 Cancer, 106. 
 
 Candies, to Make, 259. 
 
 Candy Drops, 259. 
 
 Canker of Mouth, 109. 
 
 Cantharides, 131. 
 
 Caper Sauce, 211. 
 
 Capitalists, Small, 388. 
 
 Carbuncle, 96. 
 
 Carditis, 62. 
 
 Carpets, to Choose, 276. 
 
 Carpets, to Clean, 282. 
 
 Carpets, Stair, 282. 
 
 Carriage Accidents, 154. 
 
 Carriage and Express Companies, 
 
 384. 
 Carrots, 234. 
 Carving, the Art of, 218. 
 Carving, Arrangements for, 219. 
 Carving Beef, 220. 
 Carving Ducks, 223. 
 Carving Fish, 219. 
 Carving Fowls, 223. 
 Carving Goose, 223. 
 Carving Ham, 223. 
 Carving Lamb, 221. 
 Carving Mutton, 221. 
 Carving Partridge, 224. 
 Carving Pork, 222. 
 Carving Tongue, 224. 
 Carving Turkeys, 223. 
 Carving Veal, 222. 
 Carving Venison, 220. 
 Cash and Credit, 391. 
 Casks, to Sweeten, 281. 
 Cassino, Game of, 409. 
 Castor Oil, 128. 
 Catarrh, 51. 
 Catechu, 126. 
 Cathartics. 128. 
 Cauliflowers, to Boil, 234. 
 CauHe and Effect, 371. 
 Caustic, 132. 
 Cautions, 155. 
 Celery, 234. 
 Cement, 363, 365. 
 Cement for Iron and Stone, 361. 
 Chairs, Cane, to Clean, 283. 
 Ch.alk, 127. 
 
 Champagne, English, 263. 
 Champagne, Mock, 206. 
 Champagne, Summer, '267. 
 Change of Life, 83. 
 Charades, 392-413. 
 Charcoal, 171, 154, 284. 
 Checks, 379. 
 Cheesecakes, 247. 
 
 Chemical Remedies, 131. 
 
 Cherries, to Preserve, 256. 
 
 Chess, How to Play, 393. 
 
 Chestnut Sauce, 214. 
 
 Chicken, Boiled, etc., 188. 
 
 Chicken Pie, 189. 
 
 Chicory, 270. 
 
 Chilblains, 106. 
 
 Chimneys, Smoky, 280, 367. 
 
 Chocolate, 270. 
 
 Choice of Food, 1.59. 
 
 Chloride of Zinc, 132. 
 
 Cholera, Asiatic, 73. 
 
 Cholera Infantum, 28. 
 
 Cholera Morbus, 73. 
 
 Cholera, to Prevent, 153. 
 
 Chow-Chow, 228. 
 
 Chowder, Fish, 209. 
 
 Chutney Sauce, 216. 
 
 Cider, Mulled, 268. 
 
 Cider Wine, 268. 
 
 Cider, to Keep Sweet, 268. 
 
 Cider Vinegar, 214. 
 
 Civility, 389. 
 
 Clams, to Cook, 209. 
 
 Cleaning Dresses, 288-290. 
 
 Cleaning Furniture, 281. 
 
 Cleanliness, 145. 
 
 Clocks, Family, 280. 
 
 Clothes, Old, to Clean, 287. 
 
 Clothes, Black Cloth, to Clean, 
 
 290. 
 Cloth, Water-proofing, 370. 
 Cocoa, 270. 
 Cocoa-nut Candy, 259. 
 Codfish, 204. 
 Coffee, to Clear, 270. 
 Coffee, to Make, 269. 
 Coffee, Turkish, 269. 
 Coffee, Milk, 270. 
 Coffee a Disinfectant, 160. 
 Coins, 385. 
 Colds, 49. 
 
 Cold in the Head, 371. 
 Colds, to Avoid, 352. 
 Cold Meat Sauce, 212. 
 Colic, Bilious, 68. 
 Colic, Infant's, 29. 
 Colic, Painter's, 69. 
 Colocynth, 128. 
 
 Color of Dresses, to Preserve, 289. 
 Coloring Outbuildings, 360. 
 Comforter, Ladies', 430. 
 Complexion, The, 343. 
 Composition, 320. 
 Compresses, 137. 
 Confectionery, 257. 
 Congestive Headache, 39. 
 Conveyance, Deed of, 380. 
 Constipation or Costiveness, 69. 
 Consumption, 58. 
 Contract, .376. 
 Contracts for Labor, 381. 
 Conundrums, 413. ■ 
 Conversation, 307. 
 Cooking Processes, 164. 
 Cordial, Blackberry, 264. 
 Corks from Bottles, 352. 
 Corn, Sweet, 236. 
 Corns, 105. 
 
 Correct Speaking, Rules for, 308. 
 Correspondence, 330. 
 
 Cotillion, 339. 
 Coughs, 50. 
 Cough, Whooping, 26. 
 Counsels for the Young, 303. 
 Counterfeit Notes, 368. 
 Country Dance, 341. 
 Cowage, 132. 
 Courtship, 332. 
 Cows, Age of, 374. 
 Cows, How Much Water, 356. 
 Cranberry Sauce, 21'.i. 
 Crape, Stains from, 289, 291. 
 Cream Candy, 259. 
 Cream of Tartar, 129. 
 Cream, Substitute for, 269. 
 Credit, Letter of, 378. 
 Cribbage, How to Play, 402. 
 Crochet Border, 425. 
 Crochet Edging, 4'25. 
 Crochet Instructions, 423. 
 Crochet Tricoter, 429. 
 Crockery Wear, to Anneal, 286. 
 Croquet, Game of, 411. 
 Croup, 24. 
 
 Cucumbers, to Dress, 235. 
 Cucumbers, to Pickle, 225. 
 Cupping, 141. 
 Cure for Drunkenness, 41. 
 Currants, Red Jam, 255. 
 Currants, Red Jelly, 255. 
 Currants, Red Wine, 265. 
 Currants, Black Jam, 257. 
 Currants, Black Jelly, 257. 
 Curry Powder, 215. 
 Cushion, Toilet, 444. 
 Custard, Baked, 242, 247. 
 Custard, Boiled, "258. 
 Cutlery and Children, 155. 
 Cutlery, Marking, 370. 
 Cutting Iron or Brass, 364. 
 
 DAMP Walls, 279. 
 Damsons for Winter use, 
 256. 
 Dancing and Dances, 337. 
 Daughters, 303. 
 Deafness, 64. 
 Death, to Ascertain, 369. 
 Decalcomanie, 422. 
 Deed, 380. 
 
 Delirium Tremens, 40. 
 Demulcents, 133. 
 Devil'd Turkey, 198. 
 Diabetes, 78. 
 
 Diaphanie, the Art of, 420. 
 Diaphoretics, 130. 
 Diarrhoea, 70. 
 
 Diarrhoea in Consumption, 69. 
 Dictionary of Terms, 133. 
 Diluents, 133. 
 Dinner Table, 325. 
 Diphtheria, 32. 
 Diseases of Bladder, 76. 
 Diseases of Bowels, 68. 
 Diseases of the Brain, 41. 
 Diseases of the Chest, 57. 
 Diseases of Children, 24. 
 Diseases of the Ear, 64. 
 Diseases of the Eye, 112. 
 Diseases of Females, 79. 
 Diseases of the Heart, 62. 
 Diseases of Infants, 16. 
 
INDEX. 
 
 487 
 
 Diseases of the Kidneys, 75. 
 Diseases of the Liver, 65. 
 Diseases of the Nerves, 40. 
 Diseases of the Stomach, 67 
 Disengaged, 332. 
 Disinfecting Fluid, 149. 
 Dislocation, 101. 
 Distance and Time-table, 385. 
 Disturbed Sleep, 49. 
 Diuretics, 129. 
 Dogs' Beds, 356. 
 Domestic Hints, 295, 371. 
 Domestic Measures, 118. 
 Domestic Surgery, 136. 
 Domestic Yeast, 271. 
 Dominoes, to Play, 406. 
 Door, to Keep Open, 279. 
 D'Oyley, Jewelled, 427. 
 D'Oyley, Netted, 434. 
 Draughts or Checkers, 395. 
 Dredgings, 170. 
 Dress, Night, 16. 
 Dress, Visiting, 324. 
 Dresses, to Clean, 288. 
 Dresses, Faded, to Bleach, 291. 
 Dressings, 136. 
 Dressmaking, 42 4 44 7. 
 Drinking in Warm Weather, 153. 
 Dripping Crust, 244. 
 Drunkard's Cure, 4) 
 Dry Cupping, 141. 
 Dry Warmth, 141.' 
 Ducks, Care of Young, 355. 
 Ducks, Hashed, 190. 
 Ducks, Raising of, 354. 
 Ducks, Stewed, and Peas, 190. 
 Ducks, Wild, Roast, 192. 
 Due Bills, 379. 
 
 Dumpling, Apple, Baked, 242. 
 Dumpling, Apple, Boiled, 242. 
 Dutch Oven, 172. 
 Dysentery, 72. 
 Dyspepsia, 67. 
 Dyspepsia Bread, 273. 
 
 EARACHE, 55. 
 Early Rising, 148-390. 
 Economy, 296. 
 Edging, Crochet, 425. 
 Eels, to Cook, 205-210. 
 Effect and Causes, 371. 
 Effervescent Drink, 271. 
 Egg Flip, 267. 
 Egg Omelet, 196. 
 Egg Sauce, 211. 
 Eggs for Winter Use, 294. 
 Eggs, to Cook, 195. 
 Eggs, to Pickle, 227. 
 Esgs, to Po.ich, 196. 
 Eggs, to Tell if Good, 197. 
 Elderberry Wine, 265. 
 Emetics, 127. 
 Emolients, 133. 
 Engaged, 334. 
 English Champagne, 263. 
 English Mi.xed Pickle, 228. 
 Enigmas, 393. 
 Epispastics, 131. 
 Epsom Salts, 129. 
 Erysipelas, 36. 
 Escharotics, 132. 
 Essence of Mushroom, 213. 
 
 Ether, 123. 
 Etiquette, 324. 
 Evening Pastime, 392. 
 Exercise, 15, 146. 
 Expectorants, 130. 
 Extract of Beef, 203. 
 Eyelashes, 343. 
 Eye, Diseases of the, 112. 
 Eyesight, to Preserve, 115. 
 
 FACTORS, 379. 
 Failures, 389. 
 Fainting, 48. 
 Family Soup, 200. 
 Family Wine, 266. 
 Fancy Needlework, 415. 
 Farm Recipes, 353. 
 Fat, 170. 
 
 Feather Beds, 16. 
 Feather Flowers, 416. 
 Feathers and Beds, to Clean, 290. 
 Feathers, to Dye, 416. 
 Feet, Care for the, 349. 
 Feet, Wash, 348. 
 Felon, 116. 
 Female Disease, 79. 
 Fences, to Color, 360. 
 Fern Root, 132. 
 Fever and Ague, 85. 
 Fever and Ague, New Cure for, 
 
 372. 
 Fever, Causes of, 83. 
 Fever, Hay, 61. 
 Fever, Lung, 60. 
 Fever, Milk, 82. 
 Fever, Typhoid, 84. 
 Fever, Yellow, 87. 
 Finger Nails, 347. 
 Finger Nails, Biting of, 303. 
 Finger Ring, to Remove, 350. 
 Fire, Precautions in Case of, 155. 
 Fire Screens, 280. 
 Fires, to Prevent, 155. 
 Fish, to Cook, 204. 
 Fish Cakes, 209. 
 Fits, 29. 
 
 Flannel, Effect on the Skin, 349. 
 Flannel, to Wash, 285. 
 Flannel, to Shrink, 289. 
 Flafinel, to Scour, 284. 
 Flies, to Destroy, 358. 
 Floors, to Scour, 284. 
 Flowers, Feather, 416. 
 Flowers and Fruit, Wax, 417. 
 Flowers, Language of, 342. 
 Food, 15. 
 
 Food, amount of, 164. 
 Food, Choice of, 159. 
 Forcemeat, 209, 217. 
 Fowls, to Boil, 188. 
 Fowls, to Roast, 187. 
 Fowls, Fricasseed, 188. 
 Fractures, 101. 
 Freezing with and without Ice, 
 
 261. 
 French Beans, to Boil, 233. 
 French Beans, to Pickle, 226. 
 Fricassee Rabbits, 193. 
 Fried Oysters, 219. 
 Frost Bite, 118. 
 Frugality, 390. 
 Fruits, to Preserve, 263. 
 
 Frying, 170. 
 Frying Fish, 208. 
 Frying Pan, 172. 
 Funerals, 336. 
 Furnishing a House, 275. 
 Furniture, Care of, 281. 
 Furniture, Scratched, 283. 
 Furniture, Stains out of, 286. 
 Furs, to Clean and Preserve, '290. 
 
 GALBANUM, 124. 
 Gamboge, 132. 
 Garden Walks, 359. 
 Garnishes, 216. 
 Garters, 348. 
 
 Gas Escaping, to Detect, 368. 
 Gas Meter, to Read, 367. 
 Gentian, 126. 
 Gentleman, A, 327. 
 Gherkins, to Pickle, 227. 
 Giblet Pie, 191. 
 Giblets, to Slew, 191. 
 Gilt Frames, 279. 
 Ginger, 130. 
 Ginger Beer, 266. 
 Ginger Bread, 251. 
 Ginger Cakes, 250. 
 Ginger Candy, 259. 
 Ginger Snaps, 251. 
 Ginger Wine, 265. 
 Giving Medicines, 120. 
 Glass, to Break any Shape, 280, 
 Glass and China Cement, 365. 
 Glass, Ground, to Imitate, 280. 
 Glass, Holes in, to Bore, 370. 
 Glass Stopples, to Loosen, 281, 
 Glass, Substitute for, 361. 
 Glassware, to Anneal, 285. 
 Glassware, to Wash, 283. 
 Glauber's Salts, 129. 
 Glossary of Terms, 133. 
 Glue, Liquid, 364. 
 Glue, Marine, 365. 
 Gooseberry Sauce, 21i 
 Goose, to Roast, 187. 
 Grapes, to Keep, 257. 
 Grape Wine, 265. 
 Gravel, 78. 
 Gravy, Beef, 215. 
 Gravy Soup, 200. 
 Green Peas, 225. 
 Gridiron, 172. 
 Grindstone, 371. 
 Grouse, Roast, 192. 
 Gi-ubs, or Worms on Face, 38. 
 Guinea Fowl, Roast, 192. 
 
 HADDOCK, 205. 
 Hair Dye, 344. 
 Hair, Preparations for the, 344. 
 Hair Brushes, to Clean, 347. 
 Halibut, 209. 
 Ham, to Bake, 181. 
 Ham, to Boil, 182. 
 Ham, to Cure, 243. 
 Ham, Skippers in, to Prevent, 
 
 294. 
 Ham aiid Veal Pie, 183. 
 Hand, Management of the, 347» 
 Hashed Goose, 187. 
 Hashed Venison, 194. 
 Hashed Turkey, 186. 
 
488 
 
 INDEX. 
 
 Hat, to Take Care of, 347. 
 
 Hay Fever, 61. 
 
 Head. Protection for the, 150. 
 
 Headache, Congestive, 39. 
 
 Headache, Periodic, 40. 
 
 Headache, Rheumatic, 40. 
 
 Headache, Sick, 39. 
 
 Health, to Preserve, 143. 
 
 Hearing, 54. 
 
 Heart, Diseases of the, C2. 
 
 Heartburn, 64, 271. 
 
 Hearth Rugs. 278. 
 
 Heaters and Stoves, 285. 
 
 Hens' Eggs, to Choose, 355. 
 
 Hens, to Fatten, 355. 
 
 Hens, to Make Lay, 355. 
 
 Hernia, 111. 
 
 Herbs, IBS. 
 
 Herring, Potted, 229. 
 
 Hiccough, 48. 
 
 Hints, Domestic, 277. 
 
 Hints upon Dress, 372. 
 
 Hints upon Spelling, 322. 
 
 Home, 11. 
 
 Home Comfort, Hints for, 277. 
 
 Home-made Bread, 272. 
 
 Hominy, 236. 
 
 Honey, to Keep, 296. 
 
 Hops, 123. 
 
 Horseradish Powder, 216. 
 
 Horses, 459. 
 
 Horses, Age of, 363. 
 
 Horses, to Feed, 353. 
 
 Horses, Flies, to Keep Off, 354. 
 
 Horses, Pain in, to Remove, 357. 
 
 Horses, Scent, 354. 
 
 Horses, Scratches in, to Cure, 357. 
 
 Horses, Stumble, 354. 
 
 Hot Biscuit, 271. 
 
 Hot Cakes, 273. 
 
 Hot Sauce, 213. 
 
 House, to Furnish, 276. 
 
 House, Taking a, 276. 
 
 Household Management, 278. 
 
 Housewife, 170. 
 
 Husbands, Hints for, 298. 
 
 Hydrophobia, 46. 
 
 fCE CREAM.Flavoring, 262. 
 1 Ice Cream, to Make, 261. 
 Ice, Home-made, 363. 
 Ice House, Cheap, 303. 
 Ice Pitcher, Cheap, 298. 
 Ice, Strength of, 363. 
 Ice Water, 203. 
 Icing for Cakes, 248. 
 Incontinence of Urine, 78. 
 Indigestion, 67. 
 Infant's Cap, 438. 
 Infants, Diseases of, 21. 
 Infants, Management of, 18. 
 Indian Pickle, 226. 
 Inflammation of Bladder, 76. 
 Inflammation of Bowels, 68. 
 Inflammation of Breasts, 82. 
 Inflammation of Heart, 62. 
 Inflammation of Kidneys, 76. 
 Inflammation of Liver, 65. 
 Inflammation of Spleen, 06. 
 Inflammations, 92. 
 Influenza, 56. 
 Ingrowing 'I'oe Nail, 105. 
 
 Ink. Indelible, for Linen, 375. 
 Ink, Marking, to Take Out, 286. 
 Ink, to Take from Paper, 286. 
 Ink, to Write on Zinc, 371. 
 Ink, to Remove Stains, 284. 
 Integrity, 390. 
 
 Interests, Legal Rates of, 385. 
 Interest, Tables, 385. 
 Intermittent Fever, 85. 
 Ipecacuanha, 127. 
 Ironing without Heat, 293. 
 Iron Rust from Linen, 286. 
 Itch, 35. 
 
 JALAP, 128. 
 Japanese Work, 415. 
 Jaundice, 66. 
 Jellies, Bottled to Mould, 259. 
 Juniper, 130. 
 Joints, 161. 
 
 IT'ETCHUP, Mushroom, 213. 
 ]\ Ketchup, Oyster, 214. 
 Ketchup, Tomato, 212. 
 Kettles, to Clean, 257. 
 Kidneys, to Cook, 198. 
 Kidneys, Diseases of, 75. 
 King's Evil, 90. 
 Kino, 126. 
 
 Knife Handles, to Fasten, 361. 
 Knitted Counterpane, 442. 
 Knitting, Instructions in, 441. 
 
 LACE VEILS, etc., 291. 
 Ladies, 326. 
 Ladies' Comforter, 430. 
 Lamb Chops, 180. 
 Lamb, Leg of. Roast and Boiled, 
 
 180. 
 Lamp Chimneys, 285. 
 Lamps, to Fill, etc., 286. 
 Lamps, to Prevent Smoking, 279. 
 Lancers, The, 338. 
 Landlord and Tenant, 379. 
 Language of Flowers, 342. 
 Larder, The, 279. 
 Large Stoves, 285. 
 Laughter, Power of, 151. 
 Lead Pencils, to Sharpen, 352. 
 Lead Pipe, to Solder, 369. 
 Leases, 380. 
 
 Leather, Composition for, 362. 
 Leather Work, Ornamented, 415. 
 Leeches, 141. 
 Legal and Business Information, 
 
 376. 
 Legal Principles, 376. 
 Lemons, 131. 
 Lemonade, 267. 
 Lemon Peel, Tincture of, 271. 
 Lemon Sauce, 242. 
 Lemon Sherbet, 267. 
 Letter of Credit, 378. 
 Letter Writing, 320. 
 Liens, 380. 
 Life, Turn of, 161. 
 Life Belts, 154. 
 Light, a Dark Room, 369. 
 Linen, Care of, 281. 
 Linen, Incombustible, 292. 
 Linen, Stains Out of, 286, 287. 
 Linseed, 13:5. 
 
 Lint, 137. 
 
 L'quorice, 133. 
 
 Liver, Dise?3es of, 65. 
 
 Lobsters, 206. 
 
 Local Stimulants, 127. 
 
 Logwood, 127. 
 
 Loo, How to Play, 406. 
 
 Looseness of Bowels, 70. 
 
 Loss by Boiling, 169. 
 
 Loss by Roasting, 167. 
 
 Lozenges, to Make, 260. 
 
 Lumbago, 90. 
 
 Lunar Caustic, 132. 
 
 Lung Fever, 60. 
 
 Lungs, to Ascertain State of, 362. 
 
 MACARONI SOUP, 203. 
 Mackerel, 206. 
 Madeira Wine, 265. 
 Magnesia, 128. 
 Management of Infants, 19. 
 Mania-a-Potu, 40. 
 Man of Business, 388. 
 Manna, 128. 
 
 Marble, to Clean, 283, 284. 
 Marketing, 163. 
 Marking Cutlery, 370. 
 Marmalade Apple, 257. 
 Marmalade Orange, 256. 
 Marriage, 335. 
 Marriage with Blood Relations, 
 
 152. 
 Marriage, Legal, 384. 
 Marsh Mallow, 133. 
 Mat for Vase, 442. 
 Matrimony, Game of, 408. 
 Matting, Straw, 282. 
 Mattrasses, Stains from, 286. 
 Mazurka, 339. 
 Measles, 29. 
 
 Measures, Domestic, 119. 
 Meats, to Cure in Hot Weather, 
 
 294. 
 Meats, to Hang, 293. 
 Meats, to Pickle, 293. 
 Meats, to Dry-Salt, 293. 
 Mechanical Remedies, 132. 
 Medicine, Terms Used in, 133. 
 Medicines, Precautions, 120. 
 Medicines, their Properties, 122. 
 Medicines, to Make, 119. 
 Melons, to Pickle, 225. 
 Melted Butter, 211. 
 Mending, 281. 
 Menstruation, 79. 
 Mildew out of Linen, 292. 
 Milk Fever, 82. 
 Milk Lemonade, 267. 
 Milk, to Keep Sweet, 295. 
 Milk, Morning, 356. 
 Milk and Water, 356. 
 Mincemeat, 244. 
 Mint Sauce, 211. 
 Mirrors, to Clean, 285. 
 Mixed Pickle, English, 228. 
 Mock Turtle Soup, 201. 
 Molasses, Boil your, 243. 
 Molasses Candy, 259. 
 Money of Account, 386. 
 Money, to Double Itself, 385. 
 Money, Foreign, Value of, 385. 
 Mourning Dresses, Stains, 289. 
 
INDEX. 
 
 489 
 
 Mortgages, 380. 
 Mothers, Model, 302. 
 Moths from Closets, 287. 
 Moths, to Prevent and Banish, 
 353. 
 
 >!ucilage, 366. 
 .lulled Cider, 268. 
 Mulled Wine, 268. 
 ' Mushrooms, 162. 
 Mushroom, Essence of, 213. 
 Mushroom Ketchup, 213. 
 Mushroom, to Pickle, 226. 
 Mushroom, to Stew, 233. 
 Mustard, 127. 
 
 Mutton, Breast of, Stewed, 179. 
 Mutton, Broiled, and Tomatoes, 
 
 180. 
 Mutton Chops, Boiled, 179. 
 Mutton, Hashed, 179. 
 Mutton, Leg, Boiled, 179. 
 Mutton, Leg, Roasted, 178. 
 Mutton, Loin, Roasted, 179. 
 Mutton, Minced, Baked, 181. 
 Mutton Sausages, 197. 
 Mutton, Shoulder of. Roast, 180. 
 
 NARCOTICS, 122. 
 Nasturtions, 228. 
 Nausea, 67. 
 
 Needlework, Fancy, 416. 
 Nerve Diseases, 39. 
 Nervous Palpitation, 63. 
 Netted D'Oyley, 434. 
 Netting, Instructions in, 431. 
 Neuralgia, 47. 
 Neuralgia of the Head, 40. 
 New Neighborhoods, 389. 
 Night-dress, 16. 
 Nightmare, 49. 
 Night Sweats, 59. 
 Nitrate of Silver, 132. 
 Nitre, 129. 
 Nitric Ether, 123. 
 Nose Bleeding, 117. 
 Notes, Promissory, 378. 
 Notes, Judgment, 378. 
 Notice to Quit, 380. 
 
 OAK Bark, 127. 
 Oil Cloths, to Clean, 282. 
 Oil Paintings, 281. 
 Oil of Turpentine, 130. 
 Omelets, 196. 
 Onion Sauce, 212. 
 Onions, Baked, ^5. 
 Onions, Pickled, 225. 
 Onions, Stewed, 235. 
 Operations, Minor Surgical, 136. 
 Opium, 123. 
 
 Orange Marmalade, 256. 
 Oranges, 131. 
 
 Orders for Merchandise, 378. 
 Organic Headache, 40. 
 Ostrich Feathers, to clean, 290. 
 Ovens, New, to Temper, 285. 
 Oxford Sausages, 197. 
 Oxide of Zinc, 125. 
 Oxtail Soup, 202. 
 Oysters, 210. 
 Oyster Ketchup, 214. 
 Oyster Powder, 215. 
 
 Oyster Sauce, 211. 
 Oyster Soup, 202. 
 
 PINT, to Clean. 279-283. 
 Paint and Putty, to Remove, 
 367. 
 Paint, Smell of, 279. 
 Paint, Time to, 361. 
 Painters' Colic, 69. 
 Palpitation of Heart, 63. 
 Pancakes, 252. 
 
 Paper Hangings, to Clean, 282. 
 Paper on Whitewash Walls, 366. 
 Paper, to Remove Grease, 287. 
 Paralysis, 44. 
 Paralysis of Bladder, 78. 
 Parsley and Butter, 212. 
 Parsnips, Boiled, 235. 
 Parsnip Wine, 264. 
 Partnerships, 382. 
 Parlies, Evening, 330. 
 Partridge, Roast, 192. 
 Paste, 370. 
 
 Pastils, for Burning, 280. 
 Pastry, 243. 
 Patterns on Cloths or Muslin, 
 
 415. 
 Peaches, to Preserve, 254. 
 Peas, Green, Boiled, 235. 
 Pea Soup, 202. 
 Pepperpot, 203. 
 Periodic Headache, 40. 
 Peruvian Bark, 124, 125. 
 Pheasant, Roast, 192. 
 Piccalilli, 228. 
 Pickled Salmon, 208. 
 Pickling, 225. 
 Pie, Apple, 245. 
 Pie, Apple, Open, 246. 
 Pie, Beef-Ste.ik, 177. 
 Pie, Cherry, 246. 
 Pie, Chicken, 189. 
 Pie, Cocoanut, 247. 
 Pie Crusts, 244. 
 Pie Dish, Cup in a, 246. 
 Pie, Fish, 205. 
 Pie, Giblet, 191. 
 Pie, Gooseberry, 246. 
 Pie, Ham and Veal, 183. 
 Pie, Lark or Sparrow, 195. 
 Pie, Mince, 245. 
 Pie, Oyster, 205-210. 
 Pie, Potato, 232. 
 Pie, Rabbit, 194. 
 Pie, Rhubarb, 246. 
 Pie, Veal, 185. 
 Pie, Venison, 195. 
 Pigeon, Jugged, 191. 
 Pigeon, Roast, 191. 
 Pig's Liver, Baked, 182. 
 Piles, 69. 
 
 Pimples on the Face, 38. 
 Pipe Joints to Sinks, etc., 370. 
 Pitch, 131. 
 Plasters, 137. 
 
 Plated Ware, to Clean, 283, 284. 
 Pleurisy, 59. 
 Plums, Preserved, 254. 
 Pneumonia, 60. 
 Poisoning, 100. 
 Politeness, 324. 
 Polka, 342. 
 
 Polypus. 110. 
 Polypus of the Ear, 66. 
 Pomades, to Make, 346. 
 Pope Joan, Game of, 408. 
 Pork Cutlets or Chops, 181. 
 Pork from a Bushel of Com, 354. 
 Pork, Leg of, Boiled, 182. 
 Pork, Leg of. Roast, 181. 
 Pork, Pickled, to Boil, 182. 
 Pork, Spare-nb, Roast, 181. 
 Portable Soup, 203. 
 Position for Sleep, 16. 
 Potash, Sulphate of, 129. 
 Potassa, Acetate of, 130. 
 Potatoes, to Cook, 231. 
 Potato Yeast, 271. 
 Pot Pie, 189 
 
 Potted Herring, etc., 229. 
 Poultices, 137. 
 Poultry, Cooking, 167. 
 Powders, Ginger Beer, 266. 
 Powders, Soda Water, 2G7. 
 Powders, Seidlitz, 267. 
 Power of Attorney, 383. 
 Preservation of Health, 143. 
 Preserving Fruits, 253. 
 Prevention of Cholera, 153. 
 Pronunciation, Rules for, 314, 
 
 316. 
 Proposing, 333. 
 Provincialisms, 316. 
 Pudding, Apple, 237. 
 Pudding, Batter, Baked, 238. 
 Pudding, Beef-Steak, 178. 
 Pudding, Bread, 237. 
 Pudding, Bread and Butter, 240. 
 Pudding, Currant, 240. 
 Pudding, Custard, Baked, 241 . 
 Pudding, Damson, 241. 
 Pudding, Hasty, 239. 
 Pudding, Huckleberry, 239. 
 Pudding, Jam, Roly-Poly, 240. 
 Pudding, Lemon, Boiled, 241. 
 Pudding, Oatmeal, 240. 
 Pudding, Peas, 240. 
 Pudding, Plum, Christmas, 239. 
 Pudding, Plum, English, 239. 
 Pudding, Potato, 240. 
 Pudding, Rabbit, 194. 
 Pudding, Rhubarb, 238. 
 Pudding, Rice and Apple, 242. 
 Pudding, Rice and Tapioca, 242. 
 Pudding, Sauces for, 242. 
 Pudding, Suet, 238. 
 Pudding, Suet, with Roast Meat, 
 
 241. 
 Pudding, Yorkshire, 238. 
 Puddings, Baked and Boiled, 237. 
 Puff-paste, 243. 
 Pulse, The, 64. 
 Punch, Whiskey, 268. 
 Punctuation, 320. 
 Put, How to Play, 407. 
 Puzzles, 393. 
 
 QUACKERY, 13. 
 Quadrilles, 337. 
 Quassia, 126. 
 Quinsy, 31. 
 
 RABBIT, Boiled, 193. 
 Rabbit, Economical, 194. 
 
too 
 
 rNDEX. 
 
 Rabbit, Pie and Pudding, IM. 
 
 Rabbit, Roast, 193. 
 
 Radishes, to Boil, 233. 
 
 Raspberry Jam, 256. 
 
 Raspberry Vinegar, 268. 
 
 Raspberry Wine, 265. 
 
 Kats and Mice, 3.58, 359. 
 
 Razors, 349. 
 
 Rebuses, 393. 
 
 Receipts for Money, 377. 
 
 keel, the Highland, 342. 
 
 Refrigerants, 131. 
 
 Refusal, 335. 
 
 Relishes, 217,251. 
 
 Rheumatic Headache, 40. 
 
 Rheumatism, 88. 
 
 Rhine Wine, 266. 
 
 Rhubarb, 128. 
 
 Rhubarb, to Preserve, 254. 
 
 Ribbons, to Smooth, 288. 
 
 Rice, Boiled, 242. 
 
 Rice Sauce, 212. 
 
 Ringworm, 35. 
 
 Roasting, 165. 
 
 Roast Duck, 190. 
 
 Roast Fowls, 187. 
 
 Roast Goose, 187. 
 
 Roast Grouse, 192. 
 
 Roast Partridges, 192. 
 
 Roast Pheasant or Guinea Fowl, 
 
 192. 
 Roast Turkey, 186. 
 Roast Wild Duck, 192. 
 Roast Woodcock, 193. 
 Room, Dark, to Light, 369. 
 Rooms, to Beautify, 276. 
 Rose Leaves, 127. 
 Rubefacients, 131. 
 Running up Stairs, 349. 
 Rupture, 111. 
 
 SAGE and Onion Seasoning, 
 215. 
 Salad, Lobster, 206. 
 Salads, 229. 
 Saleratus, 271. 
 Salmon. 207. 
 Salt Rheum, 36. 
 Samphire, to Pickle, 226. 
 Sandwiches, 204. 
 Sarsaparilla, 130. 
 Saucepan, The, 173. 
 Sauce for Puddings, 242. 
 Sauces, 210. 
 Sausages, to Make and Cook, 
 
 197. 
 Savory Omelet, 252. 
 Scalds and Burns, 97. 
 Scammony, 129. 
 Scarlatina, 30. 
 Scent Bags for Linen, 292. 
 Schottiscne. 341. 
 Scollops, 209. 
 Scotch Punch, 268. 
 Scouring, 284. 
 Scouring Drops, 287. 
 Scrofula, 90. 
 Scurvy, 91. 
 Seidlitz Powders, 267. 
 Senna, 128. 
 Servants, 306. 
 Seville Oranges, 131. 
 
 Shad, 208. 
 
 Sheep, to Find the Age of, 363. 
 
 Sheep, to Pasture, 359. 
 
 Sheep, to Make Own a Lamb, 
 
 .353. 
 Sheepskin Mats, 3.'i6. 
 Sherbet, Lemon, 267. 
 Shingles, 36. 
 Shingle Roofs, 361. 
 Shoe Soles, to Save, 362. 
 Sialagogues, 130. 
 Sick Headache, 39. 
 Sickness of Stomach, 67. 
 Silks, to Clean and Keep, 288. 
 Silks, to Wash, 288. 
 Silver Plate, to Clean, 283. 
 Singing, Utility of, 147. 
 Skin Diseases, 35. 
 Sleep, 15. 
 
 Sleep, How to Get, 147. 
 Sleep Walking, 49. 
 Sleeping Together, 149. 
 Small-pox, 33. 
 Smelts, 208. 
 
 Smoky Chimneys, 280,367. 
 Soap, to Make, 292. 
 Soda Water Powders, 267. 
 Sofas and Ottomans, 283. 
 Soldering, 280. 
 Somnambulism, 49. 
 Sore Nipples, 83. 
 Sore Throat, 33. 
 Sounds and Tongues, 209. 
 Soups, 198. 
 Spanish Dance, 338. 
 Spanish Flies, 131. 
 Spasmodic Croup, 25. 
 Speaking, Errors in, 307. 
 Spectacles, When Required, 116. 
 Speculation, Game of, 408. 
 Spelling, Hints upon, 322. 
 Spit, 172. 
 Spleen, 66. 
 
 Spirits of Mindererus, 130. 
 Sprains, 104. 
 Squashes, to Cook, 236. 
 Squills, 130. 
 Squinting, 28. 
 Squinting, Cause of, 352. 
 Staining, the Art of, 361, 373. 
 Stains from Silver, 284. 
 Stains, Fruit and SVine, 286. 
 Stairs, Why Run up, 349. 
 Starch, Gum Arabic, 292. 
 Stewed Duck, 190. 
 Stewed Giblets, 191. 
 Stewed .Mushroom, 233. 
 Stewed Oysters, 210. 
 Stewed Tomatoes, 213. 
 Stimulants, 122. 
 Stock for Soups, 199. 
 Stockings, Mending, 289. 
 Stomach, Diseases of, 67. 
 Store, Location of, 389. 
 Storekeepers, Duties of, 390. 
 Stoves, Economy of, 285. 
 Stoves, to Temper, 285. 
 Strawberry Jam, 2,57. 
 Straw Bonnets, to Clean, 291. 
 Strength of Man, 1,57. 
 St. Vitus's Dance, 46. 
 Styes, 114. 
 Substitute for Cream, 269. 
 
 Succotash, 236. 
 
 Suet Crust for Pie and Pudding, 
 
 244. 
 Sulphate of Copper, 132. 
 Sulphate of Potash, 129. 
 Sulphate of Zinc, 127. 
 Sulphur, 128. 
 Sulphuric Ether, 123-125. 
 Sunstroke, 45. 
 Surgery, Domestic, 136. 
 Sweetbreads, 198. 
 Sweet Corn, 236. 
 Sweet Sauce, 243. 
 Swimming, the Art of, 156. 
 Syrup, to Make a, 253. 
 
 TABLE Cover, Oriental, 432. 
 Table, Dining, 283. 
 Table, to Preserve, 279. 
 Tables of Weights and Measures, 
 
 387 
 Taffy, Everton, 259. 
 Taffy, Plain, 259. 
 Taking a House, 275. 
 Taking a Store, 388. 
 Tamarinds, 128. 
 Tartar Emetic, 130. 
 Tarts, Fruit, 246. 
 Taste of New Wood, to Remove, 
 
 357. 
 Tatting Edging, etc., 437. 
 Tatting Infant's Cap, 438. 
 Tatting, Instructions in, 436. 
 Tea, Camomile, 271. 
 Tea, Economy of, 268. 
 Tea Loaves, 273. 
 Tea, Making, 268. 
 Teapot, China, 281. 
 Teeth, The, 62, 343. 
 Teeth Set on Edge, 152. 
 Teething, 23. 
 Temperance, 148. 
 Tenant, Rights of, 379. 
 Terms Used in Medicine, 133. 
 Tetter, 36. 
 Throat Diseases, 31. 
 Thrush, 24. 
 
 Time and Distance Table, 385. 
 Tincture of Lemon Peel, 271. 
 Tired Mothers, 302. 
 Toast, Anchovy, 252. 
 Toast, Buttered, 252. 
 Toasted Cheese, 252. 
 Tobacco, Effects of, 162. 
 Tob.acco in Lead Wrappers, 361. 
 Toe-Nail, Ingrowing, 105. 
 Toilet Cushion, 444. 
 Toilet Requisites, 343. 
 Tolu, 130. 
 
 Tomatoes, to Keep, 295. 
 Tomato Jam, 256. 
 Tomato Ketchup, 212. 
 Tomato Sauce, 212. 
 Tomato Soup, 202. 
 Tomatoes, Stewed, 213. 
 Tomatoes, to Can Whole, 256. 
 Tonics, 125. 
 
 Tool Chests, Family, 278. 
 Toothache, 53. 
 Tooth Powder, 344. 
 Tragacanth, 133. 
 Trout, 209. 
 Tumors, 110. 
 
INDEX. 
 
 491 
 
 Turkey, Boiled, 186. 
 
 Turkey, to Choose and Roast, 
 
 186. 
 Turkey, Hashed, 186. 
 Turkeys, Raising, 355. 
 Turnips, Mashed, 236. 
 Turpentine, Oil of, 130. 
 Turpentine, Venice, 129. 
 
 LCERS, 94. 
 
 Urine, Inability to Hold, 78. 
 
 u 
 
 VACCINATION, 35. 
 Valerian, 125. 
 
 Varicose Veins, 110. 
 
 Varnishing, Flexible, 361. 
 
 Varnishing Maps, etc., 280. 
 
 Vase, Mat for, 442. 
 
 Veal Cutlets, 183. 
 
 Veal, Fillet of, 183. 
 
 Veal and Ham Pie, 183. 
 
 Veal, Knuckle of. Stewed, 184. 
 
 Veal, Minced, 185. 
 
 Veal Pie, 185. 
 
 Veal, Ragout of, 185. 
 
 Veal Sausages, 197. 
 
 Vegetables, to Prepare and Cook, 
 230. 
 
 Vegetable Soup, 203. 
 
 Velvet, to Restore, 289. 
 
 Venice, Turpentine, 129. 
 
 Venison, Haunch, etc., 194. 
 
 Venison Pasty, 195. 
 
 Ventilation, 15, 151. 
 
 Vinegar, Raspberry, 268. 
 
 Vinegar, Cider, etc., 214. 
 
 Vingt-un, or Game of Twenty- 
 one, 410. 
 
 Visits, 297. 
 Visiting the Sick, 155. 
 Volatile Salt, 124. 
 Vomiting, 67. 
 
 WALKS of Cement, 359. 
 Walking, 147. 
 Walnuts, to Pickle, 225. 
 Waltz, 339. 
 Warts, 104. 
 
 Washing, Hints About, 291. 
 Watch, How to Take Care of, 
 
 350. 
 Water Brash, 67. 
 Water Cress, to Stew, 233. 
 Water, Hard, to Soften, 280, 370. 
 Water Ices, 263. 
 Waterproof Cloth, 370. 
 Water, Sea, to Prepare, 375. 
 Wa.x in the Ear, 56. 
 Wax Flowers and Fruit, 417. 
 Weather, Signs and Precautions, 
 
 297. 
 Welsh Rare Bit, 251. 
 Wen, 110. 
 
 Wheat for a Barrel of Flour, 360. 
 Wheelbarrow, a New, 358. 
 Whist, How to Play, 395. 
 Whites, 81. 
 Whitewashing, 360. 
 Whitelow, 116. 
 White Vitriol, 126, 127. 
 Whooping Cough, 26. 
 Wife's Power, 299. 
 Wild Duck, Roast, 192. 
 Wills, 382. 
 
 Wine, Blackberry, 264. 
 Wine, Champagne, 264. 
 
 Wine, Champagne, Mock, 2M. 
 
 Wine, Cider, 268. 
 
 Wine, Currant, 265. 
 
 Wine, Elderberry, 265. 
 
 Wine, Family, 266. 
 
 Wine, Ginger, 265. 
 
 Wine, Grape, 265. 
 
 Wine, Madeira, 265. 
 
 Wine, Making, 263. 
 
 Wine, Mulled, 268. 
 
 Wine, Parsnip, 264. 
 
 Wine, Raspberry, 265. 
 
 Wine, Rhine, 266. 
 
 Wine, Sauce, 212, 243. 
 
 Wine, Turnip, 264. 
 
 Wine Whey, 267. 
 
 Winter Salad, 229. 
 
 Wives, Hints for, 300. 
 
 Woodcock, Roast, 193. 
 
 Woollen Dresses, to Clean, 288. 
 
 Woollens, to Wash, 287. 
 
 Worcestershire Sauce, 213. 
 
 Worms, 74. 
 
 Wormwood, 125, 126. 
 
 Wounds, 99. 
 
 Wow Wow Sauce, 216. 
 
 Wristlets, 348. 
 
 Writing, Faded, to Restore, 352. 
 
 Writing Letters, 320. 
 
 YEAST, Making, 271. 
 Yellow Fever, 87. 
 Young Ladies, Advice to, 303. 
 Youth, Health in, 149. 
 
 7INC. 125. 
 
 A Zinc, Chloride of, 132. 
 
 Zinc, Sulphate of, 127. 
 
 Index to Treatise Upon the Horse. 
 
 PAGE 
 
 Antidotes, etc 454 
 
 Baldness 452 
 
 Bota, Fundament 448 
 
 Bote, Stomach 448 
 
 Bowels, Inflammation of. 448 
 
 Breeding _... 446 
 
 Bronchitis 448 
 
 Bruises, Liniment for. 454 
 
 C!olic, Flatulent 449 
 
 Colic, Spasmodic 449 
 
 Condition Powders 453 
 
 Cuts and Sores, Cure for 463 
 
 Debility 450 
 
 Diabete«, Cure for 454 
 
 Bikrrboea 460 
 
 PAGE 
 
 Distemper 450 
 
 Diuretic and Tonic Ball 454 
 
 Doses, etc 454 
 
 Dropsy, Abdominal 447 
 
 Dysentery 450 
 
 Epizootic... 451 
 
 Excellent Liniment 453 
 
 Eye-Water 454 
 
 Fever-Balls 454 
 
 Food 447 
 
 Oalled Shoulder 454 
 
 Qalls and Bruises, to Heal 454 
 
 Heaves 451 
 
 Heaves, to Cure 451 
 
 PAOS 
 
 Hide-Bound 452 
 
 Horse, Diseases of ~... 447 
 
 Itch -45$ 
 
 Kidney, Diseases of. 452 
 
 Loss of Hair 452 
 
 Lungs, Diseases of. 452 
 
 Mange 453 
 
 Pin-Worms 453 
 
 Skin, Diseases of. 453 
 
 Special Formulas 453 
 
 Tape-Worm 453 
 
 Thrush .~. 4M 
 
 THE END.