i RO S TEN CENT NDT BOOKS i No 5. No. S. -i(5Wi-1^o CARVE, SERVE A DINNER, BREW. NEW YORK: NORMAN L. MUNRO, PUBLISHER, 14 & 16 VANDEWATER ST. PRICE TEN CENTS. HOW TO CARVE, HOW TO SERVE A DINNER NEW YORK: NORMAN L. MUNRO, PUBLISHER, 14 & 16 VANDEWATER STREET. CONTENTS. .^ _ . . 10 A Fowl Boiled ----11 A Turkey Boiled ----11 A Turkey Roasted -,- - - - - - - -12 A Goose ----12 A Green Goose --.-13 A Duck 13 Ducklings ---13 Pigeons -- --.-13 Joints - ---13 Beef .....--....-14 Names of Joints -.-..----J4 An Edge bone ...-.---•-14 A Round of Beef 15 A Brisket of Beef 15 TheNombril 15 A Sirloin of Beef - - 15 Ribs of Beef 15 Mutton or Lamb ...-.-----16 Names of Joints - - - - - - - - -16 A Leg of Mutton, Roasted - - - - - - • * 16 A Leg of Mutton, Boiled - 16 A Shoulder of Mutton ------.---17 A Haunch of Mutton -___---- 17 A Saddle of Mutton --------- 18 A Loin of Mutton ---------18 A Fore-quarter of Lamb _-___--- 18 Leg of Lamb and Loin of Lamb ------ 19 Pork ------------19 Names of Joints ---------19 A Roast Pig -_---_---- 19 A Leg of Pork _____---- 19 A Loin of Pork - - - - - -- - -20 A hand of Pork - - - - -- - - -20 Veal ----____---20 Names of Joints ---------?x A Fillet of Veal ---------20 A Loin of Veal -___----- 21 A Knuckle of Veal ---------21 A Breast of Veal --------21 A Gigot, Gigett of Veal --------22 A Shoulder of Veal - __-_---^ A Calf's Head. Divided --------^ Gabie _-_-____---22 A Haunch of Venison -______- 22 A Hare _--___-. --^ A Rabbit, Roasted _-_------23 A Rabbit, Boiled ---------23 A Pheasant __-_------34 A Partridge ----------24 Grouse -------~-~'iz Ham and Tongue ___--__--24 A Ham -----------as A Tongue - - ___-_---85 DUTIES OF THE DINNER-TABLE. From time immemorial the master of the feast has been the server out of the good things placed before his guests, and so the ofRce of carver has always been held in the highest honor. In those early days, when animals were roasted whole, it was the custom to place before each guest some entii'e joint, in the way that we still do with poultry and game, and the higher the honor intended, the larger the portion. Benjamin's mess, to mark his brother's love, was "five times so much "as that of any of the other brothers; and the kings of Sparta, according to Herodotus, wei'e honored by a double portion of every dish. As time wore on, and with the spread of civiliza- tion greater refinement prevailed, the Greeks served joints instead of wliole animals at their tables, and dishes were spread along the board, into which the guests might dip their hands, and help them- selves at pleasure. The Romans held dexterity in carving in high repute: and there were regular professors to teach the art by means of figures of animals cut in wood, and to ensure adroitness and skill, the per- formance was regulated by the sounds of music, whence carvers were called Chironemontes, from the gesture of the hands, which marked the time. In the ages of chivalry, when the fork was unknown, the small dirk worn at the girdle did the duty of that useful adjunct to the dinner-table, and the household all dined at one and the same board, the family and honored guests above the salt, and the more dependent, with the retainers, below it. These colossal salt-cellars were of costly manufacture in the estab- lishments of the great; and in our museums they are now treasured, as exhibiting rare specimens of mediaeval gold and silver- work. But in tliose days a banquet was indeed a feast, as will be seen from the curious bill of fare of that given at the installation into the archbishopric of York, in 1470, of George Nevil, the brother of the Earl of Warwick, " the King-maker." This bill of fare is still preserved amongst the records in the Tower of London. After the guests had partaken of 80 fat oxen, 6 wild bulls, 300 pi^s, 1,004 wethers, 300 hogs, 300 calves, 300 kids, and 4,000 bucks and does and roebucks — poultry and birds of every size, amounting in all to no less than 22,'204, were served round, besides eggs, jellies, and pastries, hot and cold, numbering some 12,000, and by way of fish, 300 ^ikes, 300 breams, 8 seals, and 4 porpoises. The carvers might have been ranged in battle array. Their chief, the great Earl of Warwick himself, who acted as steward, commanded the center, and the wings were intrusted to the Eari d ii^Gn flLkuM 4 HOW TO CARVE AND SERVE A DINNER. of Bedford, and to the most accomplished gentleman of that day — the Lord Hastings. But the introduction of the fork by Tom Coryate the traveler, about the year 1610, created quite a revolution in the art of carv- ing. Whatever may be said in favor of foreign cookery over our own, no one will deny that in this country the use of the knife and fork is better understood than it is by any other nation on the face of the earth; for it is seldom that an American, however poor, does not handle them as if from infancy he had been drilled to their use; whilst there are but few foreigners who, even after a lengthened sojourn amongst us, get over the awkwardness of clutching both, either in cutting their food, or more particularly, when dissecting poultry and game — a practice which seems to us as more in accordance with the shambles than with the usages of a well-regulated dinner-table. Though Coryate, like reformers of all abuses, was ridiculed in his day, and nicknamed Furcifer, or Fork, the usefulness of the new introduction gained it favor in the eyes of Royalty; for Coryate was a servitor of the Prince of Wales, and the sons of James the First were amongst the most polished gentlemen in Europe; so it is to them, next to *' Crudity Tom," that we are indebted for this very useful article of every-day life. Thus the fork became popular, and at first two prongs, and then three, were the complement. It has been said that to the French revolution of 1793 we are indebted for the introduction of the four flat-pronged fork, now mad'i of almost any kind of metal ; for as the atrocities of that fearful convulsion drove men into exile, who up to its outbreak had lived in luxury and ease, many brought with them their little stock of silver plate, the last relic of all their property. French cookery had necessitated a different instrument from our three-pronged fork. Ragouts and vegetable diet might be jnore readily eaten with a spoon, and probably a spoon split into four prongs was the first idea of a silver fork. In former days the office of " Grand Carver" was one of dignity in all households; but that was when animals were served up -whole. That office, however, no longer exists; for when the introduction of separate joints superseded the necessity of great bodily strength as well as dexterity in the carver, the host and hosts resumed the duty of assisting their guests at table. Then treatises were written on the art ; and carving found its place amongst the accomplishments of polite life. Lord Chesterfield, the great teacher of the superficial polish necessitated by the artificial state of modern manners, makes the art of carving an object of para- mount study to the finished man of the world. But in the middle ranks of life the modern science of carving is an accomplishment but too little studied before marriage, and consequently fre- quently never properly understood; and yet how much of the comfort of a household depends upon the master and mistress's knowledge of this necessary art ! Often a dinner is ruined — there is no other word to express the utter destruction of all comfort to the guests — by the ignorance of those who have to serve it out. HOW TO CARVE AND SERVE A DINNER. 6 " The best carver," says Dr. Kitchener, " is he who fills the great- est quantity of plates in the shortest space of time. " Of all the pests of society one of the least endurable is your slow carver. He eyes the jomt before him, after the cover has been removed, as if in doubt as to its identity. The gravy is setting and the choice fat getting cold ; and then, having at length satisfied himself that the meat is mutton and not beef, he slowly examines his knife to see whether the edge be keen enough, instead of at once plunging right into the middle of the leg, and proving that a good work- man can even under difficulties turn out his work to his own satisfaction and that of others. No amount of skill compensates for slowness, and he who can serve four persons in the same time that it takes a dilatory carver to help one, will always carry away the palm from the latter. \ There is another rule of equal importance, and that is, to re- member that all who sit at the same table, for the time being, enjoy something very nearly approaching to an equality. As each person, therefore, cannot have all choice parts of the joint, ► we should endeavor so to serve them round, that everyone may come in for a share. "Let strict impartiality preside — Nor freak, nor favor, nor affection guide." As it is ill-bred in a guest to ask for any favorite bit, and equally ill-bred in the carver to mention it, when such a predilection is known to the latter as being entertained by anyone at the table, he has the opportunity of paying a compliment, which is sure to be well received. Many a friendship is strengthened by these little attentions; for the small civilities of life are, after all, the most binding ties, and upon them frequently the whole happiness of home depends. As far as your knowledge of your guests goes, Study their genius, caprices, gout — They in return may haply study you ; Some wish a pinion, some prefer a leg, Some for a merry-thought, or side-bone beg. The wings of fowls, thin slices of the Round, The trail of woodcock, of codfish the sound, are but a few of the tit-bits which a good carver should not throw away upon people who pretend "not to mind what they eat." The Johnsonian maxim is best given in the Doctor's own words: " Some people," said he, " have a foolish way of not mind- ing, or pretending not to mind, what they eat ; for my part I mind my stomach very studiously and very carefully, and 1 look upon it that he who does not mind his stomach, will hardly mind anything else. To carve quickly and neatly requires a good deal of practice, and the earlier in life it is begun, the sooner will that double left- handed ignorance be got rid of, which serves but to haggle and destroy the food placed before us. Cold joints are not so difficult to manage as hot, and young people should be encouraged to learu the use of the carving-knife and fork upon them, almost a§ 6 HOW TO CARVE AND SERVE A DINNER. soon as the hand is sufficiently developed to grasp the handles. It cannot have escaped the notice of the most superficial, that a person of refinement enjoys his food all the more when the plate is not overcrowded, but served up in slices neither too thick nor too thin. This rule will apply to all hot joints, whether roast or boiled; and in the case of carcass- joints, the carver should first ascertain whether the cook has previously properly divided the bones ; for unless that be done, no one can carve the joint with comfort to himself or those around him. In the following instructions on carving, which are intended as a companion to The Handy Book on Domestic Cookery, we have taken some pains to point out which joints should be served in thin, and which in thick slices. A carver should know not only what are, but also what fashion or even caprice may consider the most choice morsels of every dish placed before him. Venison fat, the delicate fatty slices in that part of a shoulder of mutton which is next to the back bone, the pope's-eye of a leg of mutton, veal and lamb kidney, the ribs and neck of roast jjig — the firm gelatinous parts of a cod's head, the thin part of salmon, of all flat fish the thick parts, and of small fish, like mackerel, the piece near the head — the white meat of fowls, the breast and thighs of turkey or goose, the breast and legs of duck, the wings and breasts of game — all these are ad- mitted delicacies. Then, fashion and caprice consider equally so the eye of the cod, and the tongue and the sound of the same fish, the fins of large flat fish, and the head of the carp; the shank of a leg of mutton, the English, or inside of the sirloin of beef, with its marrow fat; the gristles of a breast of veal, and the kidney fat of the loin; the ear and jaw of roast pig, the bitter back of moor game, and the head of pheasant and partridges. At the dinner-table madr-dishcs form no small part of a well- arranged banquet. The name is suggestive of more elaborate cookery than plain roasting, boiling, frying, or broiling. French dishes are almost all included in this nomenclature, and, there- fore, a made -dish, though only cold meat re-dressed, generally also implies a savory and well-seasoned dish. Many of these are covered with glaze. A frieandeau of veal is a favorite dish throughout Europe, and will, perhaps, best illustrate what we wish to say. In helping made-dishes of this (les<*ription the slices of meat should be about half-an-inch in thickness, because if cut thinner the lai'ding is not lielped in due proportion, and that is one I'eason why, though long since naturalized, it is not always a very successful side-dish in this country. The same applies to veau a la dauhe which is formed out of the loin of veal, the edge-bone being withdrawn, and the hollow thus formed filled with relishing forced-meat. This, also, is usually served in glaze. It is not a dish for a novice to serve, and has chiefly been noticed to inculcate the necessity of always helping, with m,ade-dishes, sufficient of the saA^ory sauces, upon which in so great a measure depends the relish with which ragouts are eaten. There is no end of made-dishes; but most of them require only to be served as they are placed at table, and we have instanced but two, which are favorites, because HOW TO CARVE AND SERVE A DINNER. 7 an inexperienced hand might not be aware that in general thick slices should be served round. There is scarcely any domestic accomplishment more graceful in tly mistress of a family than that of being able calmly and quiet- ly to carve or serve out the viands placed before her. Generally supported at a dinner-party by a guest of whose knowledge of the art she Is ignorant, the weii-practiced hostess is independent and free from all anxiety, knowing her own power to distribute round the table both poultry and game, as the case may i-equire. It is at her end of the table that, in a general way, poultry finds its place. To her husband is entrusted the carving of the joint, the piece de resistance, that joint, which all who sit down to table w ith sharpened appetites, are sure to keep in constant requisition, till the cravings of nature are satisfied. It is, therefore, the more nec- essary that an early knowledge of the art of serving poultry should be acquired by girls in middle-class life, "To dance in hall, and carve at board " have long been considered part of the education of the aristocracy of England. As to the appliances of the table, these, of course, must be reg- ulated by the circumstances of the host and hostess. It saves much time to place on the cloth at once for each guest a large and small knife and fork, a dessert spoon, and, what is now both cheap and common, a fish-knife, either silver or electro-plated, which is driving its former semi- barbarous bread substitute into the mem- ory of the past. Add to these a wineglass and a tumbler, to- gether with a napkin enclosing the bread — the best way of plac- ing the latter on the table. Mustard, pepper, and salt should be easily accessible, and castors with the usual condiments and sauces, exclusive of those, be on the table. As little time as possi- ble should be lost in removing one course and replacing it by that which is to follow, the human stomach does not like to be trifled with, and, "good digestion to wait on appetite," can only be se- cured by attention to this rule. HOW TO CARVE^ ETC., ETC. SOUP. Soups take precedence at the table, and are not inaptly called "the vestibule of dinner." Where they are clear, or the thickening held in solution, as in " Cressi " soups, the principal care should be not to serve out too little — not to fill the plate too full, nor to send it away with scarcely enough to cover its nakedness. Where clear soups have vegetables introduced, as " Julienne," or those denotingtheir vege- table enrichment, as asparagus, green pea, celery, &c., a little judg- HOW TO CARVE AND SERVE A DINNER. ment is required to serve out the liquids and solids in due propor- tion to the number of guests, and according to the season of the year. The same rule will apply to fish -soups, such as water-souc%-, and to game soups, as hare or partridge soup, as \vell as to all brown soups, which have meat and forced-meatballs to be served up with the liquid, as ox-tail, mock-turtle, mullaga-tawny, &c., and to white soups, where macaroni, vermicelli, or the breast of chickens are component parts. In distributing turtle-soup, no practiced hand will send green fat without first asking the question whether it is objectionable. It is too great a delicacy to risk the loss of the portion, and without the most adroit management, it is almost sure to run short before all tlie guests are served. FISH. A few general rules will apply to all kinds of fish. The person who serves it should always remember that the thickest part is usually the choicest, and therefore a careful distributor, before he commences operations will measure with his eye both the number to be served and the size of the fish. All boiled flat fish, if not too small, may be apportioned after the manner of turbot, and all boiled fish of similar shape and dimensions to mackerel, in the same way as that would be served. Fried fish, if not already separated when brought to table, is to be cut up in broad slices, the head and tale being left on the dish. Whiting is served up whole. TURBOT, Like all flat fish, is of more delicate flavor in the under side, which is represented in the annexed figure, the whole of which is con- sidered unexceptionable. The finest cuts are those nearest the middle, and the fin is counted a gi-eat delicacy. Insert the fish knife just below the head at the point marked A, and carry it down to the point above the tail, marked B. Serve the whole of this upper side in slices from C to D, and from C to E, helping al- HOW TO CARVE AND SERVE A DINNER. 9 ways a portion of each. Should more be required, lift up the back-bone with the fork, and with the knife or slice separate a portion of the upper side. The flesh on this side is firmer than that of the under side, and for that reason some persons prefer it. Always add a portion of the fin as long as it lasts. SALMON Is seldom served whole, a piece out of the middle, whether crimp- ed or not, being that usually selected. Such a piece as that repre- sented in the engraving is called the prime. Insert the fish-knife or slice at the point marked A ; carry it down to that marked B. Make a similar incision from that marked C to D. Then serve in slices, the solid part at least half an inch thick, and about five or six inches in length, and the thin in less proportions, helping each person to a slice of the solid and lean from A to B, and of the soft and fat from C to D. When the fish is very large, like coarse Hamburgh or Dutch salmon, the knife should not be allowed to penetrate to the bone. Should a small salmon be served whole, recollect that the finest part is towards the head. COD'S HEAD AND SHOULDERS, If sufficiently boiled, is easily served. The back of the fish should be placed towards the carver, and the first incision is to be made from A to C. Then enter the fish- carver at A, and cut down to the bone in the direction of B, and do the same from C to D, and help from this opening, right and left, one slice of each to every guest, being careful not to make a jagged surface by breaking the fiakes. The gelatinous parts about the neck and head are prized, as is also the sound. The palate and tongue, if asked for, must be got at with a spoon. The sound lies in th© UiyiM' part of the fisU, wd js found by introducing a spoou into 10 HOW TO CARVE AND SERVE A DINNER. it, between the points B and D. Some cut the fish lengthways when not crimped. MACKEREL. Separate the head from the body at A, and then serve an entire side of small fish. Where the fish is large serve only the larger half of a side from A to B, the part nearest the head being the choicest. Do not split the piece from B to the tail, but serve it as one portion. Thus a large mackerel will serve three people. As thei'e are fancies about the roe, it is as well to ask which kind is preferred. The soft roe marks the male, and the hard roe the female fish. POULTRY Requires more careful carving than anything else brought to table. As a general rule the white meat is considered the greater delicacy. A FOWL ROASTED May be removed from the dish to the carver's plate; and as fowls are' generally served in couples, this does not disarrange the economy of the table. The fork should be iJlaced in the centei' of the breast, and the knife be carried down from A to C Then, inserting your knife under the leg at B, cut downwards as far as ( ', and separate the ligature near that point, when, jerking the leg back, the parts will give way. Next separate the joint at A with the edge of the knife, and carrj'^ it through to B, when the wing is easily detached. Separate the other wing and leg in the same way. The merry thought at D is easily removed by insert- ing the knife according to the line marked, and bending it back. Then remove the neck-bones E to I) by putting the fork through HOW TO CARVE AND SERVE A DINNER. 11 them, and wrenchiug them carefully away so as not to break them. The breast must be next separated by cutting right through the ribs to the points C and C. Then turn the fowl back upwards on your plate, as shown in the second figure; cut it up by following the lines G to F and H and H, which will give the side-bones. A FOWL BOILED May be cut up in a similar way, though some first remove the wing C to A, and next the leg A to B. By some the side-bones and the liver wing are considered dainties, whilst others prefer ihe merry-thought D, and the neck-bones. The prime parts, how- ever, of a fowl, either roast or boiled, are generally considered the wings and breast, and where ladies are at table it is customary to apportion these joints to them. Capons and Cochin China fowls may be carved in the same way as a turkey A TURKEY ^oteED May be served in the same way as a boiled fowl, excepting that, as the breast is the most delicate part, and affords many good slices, these should be cut lengthways, and, with thin portions of the stuffing, be handed round first. Where th6 bird is large the whole of the breast may be served in such slices, and these a ju- 12 HOW TO CARVE AND SERVE A DINNER. dicious carver will eke out with slices from the inner part of the thigh, sliding to ladies of coui'se, only the former, but to male guests one of each. A TURKEY ROASTED May be served in the same way as a roasted fowl, excepting as ret^ards the breast. That should be sent round in the same way as a boiled turkey. In both cases it must be borne in mind that the turkey is a dullard, and though it has a breast-bone, it never had a merry-thought. Where sausages or forced-meat balls are placed on the dish they must be served to every guest. A GOOSE. The first slices should be cut down to the breast-bone in the direc- tion of A to B, and be helped round as long as they last. Under the apron, which must be cut open at F E G, will be found the stuffing, part of which should be served with each helping. If more be required the carver must next proceed to take off a leg and wing, by inserting his fork through the small end of the former, pressing it closely to the body, entering his knife at D, ji ad jerking the leg smartly back, when the joint will separate. Mild it may then be readily cut off in the direction D E. The wing is easily taken off. Place the fork in the small end of the pinion, and pressing it close to the body, separate the joint with the knife at C, and cut off the wing iii the direction C D. Tlie fU.'shy part of the wing and the thigh are the most favorite pieces after the breast, The one should be separated from the pinion and the other from the drunistiok. The neck and side-bones should also be sei'ved previous to the back or the drumsticks. These latter, with "the miter," or jQweP part 9tt>h^ feapkj 9.1'^ geU- HOW TO CARVE AND SERVE A DINNER. 13 A GREEN GOOSE Should be cut up like a duck, but only about a couple of slices taken -fi-om the breast before it is served round in separate joints, the remainder of the breast counting for one. It is customary eutii-ely to dissect the bii-d before helping anyone at table. A DUCK May be carved much in the same way as a goose. The slices from the breast are cut from A to B. The leg is removed by cutting in the dii'ection D to E, awd the wing by performing a similar operation from C to D. The merry -thought is between the letters G and F. DUCKLINGS Are carved the same way as pigeons. PIGEONS Are usually carved into four pieces, by inserting the knife at A, cutting in the direction of A B and A C, and then dividing each piece in half. Many persons cut them through the middle length- ways, and serve half the bird to each guest. Half a pigeon is not considered too much to be placed on a plate at once. JOINTS Are always the great staple of any dinner, and therefore no one should be ignorant of the proper mode of carving them. The carver should always remember that hot joints are intended to be eaten hot, and that to cut the slices neither too thick nor too thi» is the best way of helping all roast and boiled meats. 14 HOW TO CARVE AND SERVE A DINNER. BEEP. NAMES OF JOINTS. Hind Quarter,— 1. Sirloin. 2. Rump, tock. 5. Mouse-buttock. 6. King piece, flank. 9. Leg. 10. Fore-ribs— 5 ribs. Fore-Quarter. — 11. Mid-ribs. — 4 ribs. 12. Shoulder or leg-of-mutton piece. 14. Brisket, or sticking-piece. 17. Shin. 18. Cheek. Aitch-Bone. Thick flank. 4. But- 8. Thin Chuck— 3 ribs. 13. 15. Cod. 16. Neck AN EDGE-BONE, Aitch-bone, Heuck-bone, or, H. bone op beef— for the deriva- tion of the name is lost in the remotest antiquity — is the most .favorite joint of salt beef. In all boiled meats the outer slice should be cut off, because the outside, by boiling, becomes hard and dry. In this particular case it is doubly necessary that a thick slice should be taken off in the direction of A to B; for the salting has hardened it no less than the boiling. Then help handsome, smooth, thin slices, giving with each plate a little of the marrowy fat at C, and a little of the solid fat at D, Some recommend the slices to be a trifle thicker at A, and to taper off to B ; for the line E to B indicates the prime cuts of the joint. No fluid should be placed in the dish, as the gravy that flows from the meat is all tbat is required. HOW TO CARVE AND SERVE A DINNER. 15 A ROUND OF BEEF Is carved in the same way as the edge-bone, and the slices must be cut as thin as possible, after having removed a very thick outside slice to another dish. A BRISKET OF BEEF Is cut down to the bone the long way, in rather thin slices, as the piece is fat and gristly, and all tat meat requires care not to serve U\e fat in too solid a mass. THE NOMBRIL, Or navel piece, is frequently boiled fresh. The lower part is con- sidered the most delicious, and therefore it is customary to ask whether the upper or lower be preferred. A SIRLOIN OF BEEF Is said to be a " knightly joint, and worthy of golden spurs." There are two ways of carving it. That which is the more ancient is still the most prevalent, and that is to serve it in long slices from B to A, which of itself apportions the fat to the lean. The other way is to begin in the middle and cut it across. In either case, a piece of the soft marrowy fat should accompany the slice, along with a sufficiency of gravy, which a generous joint will supply to the last. The browned outside should be offered, but not sent without asking. Many prefer the under side. In that case the joint must be turned over, and cross slices cut from thence, begin- ning at the point C. RIBS OF BEEF Are carved in the same way as the sirloin, under its first and eai'lier method, care being taken to commence always at the thinnest part of the meat. When the ribs are boned and the meat yoUed like a fllle|; of veal they are cut up like that joint. 16 HOW TO CARVE AND SERVE A DINNER. MUTTON OR LAMB. NAMES OF JOINTS. 1. Leg. 2. Loin, best end. 3. Loin, chump end. 4. Neck, best end. 5. Neck, scrag end. 0. Head. 7. Breast. 8. Shoulder. A chine is two necks; a saddle is two loins. A LEG OF MUTTON, ROASTED. After reversing the dish, by turning the knuckle to the left, make an incision according to the line A B, through the pope's eye, and then cutting slices right and left. The fat is on the thin side nearest the dish, and the cramp-bone, which is now but seldom asked for, though at one time in much demand, can be removed by cutting iu a semi-circular direction from D to C. A LEG OF MUTTON, BOILED, Is served as represented in the cut. Its most juicy part is alwut HOW TO CARVE AND SERVE A DINNER. 17 the middle or thick of the thigh. The shank should lie to the car- ver's left hand. Tlie first cut should be made from A to B, right through the uoix or kernel, called the pope's eye. The fat lies in two directions, marked by the letters I) and C C From each of these a nice slice should be cut, and with the gravy from the meat, helped round with each portion. Some persons serve the other side uppermost, as represented in the roasted leg. A SHOULDER OF MUTTON, Which Quin delighted in hot, and George III., or "Farmer George," luxuriated in cold, has many nice cuts, those between C C and t> D being the richest, and those at A B the most solid of the lean. The fat should be cut in straight slices as marked at E, and near to it some epicure's slices may be found, as all that part of the animal which is near the back-bone is prized as such. The under side is best cold • but if served hot, the oyster pieces to its right, and the hillock produce the prime slices, which must be cut horizontally. A HAUNCH OF MUTTON, Consists of the leg and part of the loin. First pass the knife from the point A in a straight line to the bone to let the gravy flow ; ov, better still, make an incision at B of about two or three inches long, at right angles with the line C D. That done, cut thin slices from C towards D, but stopping short at the incision B, right and left. The fat must also be cut in thin slices: and the gravy, which will collect in a copious pool at the incision B, must be served round with the meat. The dish should be so placed gs ^0 en^blo tJlQ Garyer tPeuHbe glJc^g towards liinisglt 18 HOW TO CARVE AND SERVE A DINNER. A SADDLE OF MUTTON Which is always a favorite .ioint, consists of two loins. Make an incision either at C or D, stoi)ping just short of the back-bone. Then cut up one side before you begin upon tlie other, and let the slices be of moderate thickness from A to B, serving with each a thin slice of fat, cut lengthways from the outer edge of the lower sides. Having finished one side, pursue a similar line of operations with the other. Help to each guest some of the gravy out of the nieat, which will collect at the incisions C and D. The nnder part is seldom served hot, yet it contains some very delicate eating. A LOIN OF MUTTON Should always be jointed either by the butcher or cook before it is sent to table. The carver merely separates the meat into chops, beginning at the narrow end, and serves them round. A FORE-QUARTER OF LAMB Requires a careful carver to do it justice. Sometimes he will have first to separate the shoulder from tlie ribs. To do this it will be 7iecessary to insert the fork towards the knuckle, and to cut with the knife held horizontally, from C round B to A, and then to raise the fork, cutting through the meat of the flap, so as not to leave the ribs too bare. In a well regulated family, however, all this trouble is spared the carver — the cook having seen to the separa- tion before hand — and he has only to lift the shoulder with the fork, and to place it on a separate dish. He must then separate the brisket from the ribs (if not already done), by cutting straight across from A to D. To a novice tliis is no easy matter; but practice soon makes perfect. The more solid meat lies to the right of the line E F, and the brisket is to be served in squares, ns shown at G H E. A i:)ortion of each is usually placed on the plate. HOW TO CARVE AXD ^ERVE A DINNER. 10 Where that practice does not prevail the choice is ribs, brisket, or shoulder; the latter being carved like a shoulder of mutton. LEG OF LAMB AND LOIN OF LAMB Are carved exactly as mutton, but the fat being more delicate, it is handed round with a more liberal hand. PORK. NAMES OF JOINTS. 1. The spare rib. 2. The hand. 3. The belly or spring. 4. Fore-loin. 5. Hind-loin. 6. Leg. 7. Head. A ROAST PIG. To eat this with a proper zest, a copy of Ella's Essays should be at the carver's right hand; for without it he will forget half the dainties which Charles the inimitable has pointed out as nestling about the ribs and neck, and ears and jaw of the little favorite. It is usually cut up before it is sent to table, and the cook should be told to divide the head. The carver must then remove the brains and mix them with the gravy and stuffing. The pig is cut asunder from the shoulder to the tail, right down the center of the back, and subdivided into squares. Help each, with its proper adjunct of gravy and stuffing, with a liberal hand; for to help roast pig niggardly was deemed a gross insult by Doctor Parr, and others may have the like notion. The ribs are still esteemed by some the" best eating, though by others the neck is preferred. The ear and jaw are considered delicacies; but the fact is the whole is good eating, and the carver has only to see that it is served as hot as possible. A LEG OF PORK Should be cut acrosis as marked in the direction of A to B. If 30 HOW TO CARVE AND SERVE A DINNER. boiled, the slices are served thinner than when roasted. In the latter case the carver is somewhat regulated by the incisions made in the skin before roasting, and which are known as "crackling," to lovers of the dish. Having made incisions from A to B, the cuts are made right and left alternately. The seasoning will be found under the skin, to the left of A ; but many persons send the seasoning in the dish. A LOIN OP PORK Is carved as a loin of mutton, placing one chop upon each plate. A HAND OF PORK May be carved by cutting slices across, as in a shoulder of mutton, and also from off the blade-bone. VEAL. NAMES OF JOINTS. 1. Loin, best end. 8. Loin, chump end. 3. Fillet. 4. Hind- knuckle. 5. Fore-knuckle. 6. Neck, best end. 7. Neck, scrag end. 8. Blade-bone. 9. Breast, best end. 10. Breast, brisket end. A FILLET OF VEAL Is cut in the same way as a round of beef ; but as the browned outside is considered a choice part, it should be ascertained whether outside or inside be preferred. The horizontal slices should be delicately cut, and to everyone a portion of the stuffing placed at C D shoud be served, with a little fat, which will bO found L»etwe§w A a.ud D. HOW TO CARVE AND SERVE A DINNER. 21 LOIN OP VEAL May be cut up either into single chops, dividing the meat into handsome sli(fes, and serving the bone with one, or, if the joint chosen be the chump end, in long slices, from B to A. The end nearest B contains the more solid meat. The fat and kidney are underneath. The latter is considered the epicure's portion, and should not be forgotten. A KNUCKLE OF VEAL, " Whether you buy it or steal it," is not a dish to be despised and reserved only for the sick-room. As a veal soup it is in great favor in Scotland, and though not popular as a joint, there are not wanting those with whom it is a great favorite. It requires a little practice to carve a knuckle of veal neatly, and with satis- faction to one's self. It must be cut in the direction of B to A, and then divide the bones from C to D. The fat is considered a delicacy. It will be found close to B. A BREAST OF VEAL Consists of gristles and ribs, and it is necessary to separate them by cutting fi-om A to B. Then divide the ribs by following the 23 HOW TO CARVE AND SERVE A DINNER. line indicated by C B. The sweetbread at E should be served round with each plate. The gristles will be found at D. The choice is gristles or ribs. A GIGOT, OR GIGETT OF VEAL Is either cut in horizontal slices, or as a leg of mutton, beginning near to the broad end. A SHOULDER OF VEAL Is served like a shoulder of mutton. Neither the gigot nor shoulder is much prized unless the veal be small, when they are delicate eating. A CALF'S HEAD, DIVIDED. In serving this favorite dish take care to press the knife to the bone, cutting slices from A to B. The root of the tongue is in- dicated by the line C D, and should be served, round to those that like it. There is some delicate meat under the jaw-bone. Tlie brains and tongue are placed on a separate dish, but care should be taken to serve some to each guest. Do this also with the palate, seated under the head, which should be therefore cut in small pieces before you begin to help round. The eye, which some fancy, should be divided. GAME Requires more attention than poultry ; because, being in the first place less plentiful, a skillful carver must make the most of \\ hat is placed before him ; and in the second place, as the cold birds come in well at the breakfast and the lunch-table, it is often »s well not to cut off more than is required for the immediate oc- casion. A HAUNCH OF VENISON Is cut just like a haunch of mutton. The incision at A is made to allow the gravy to flow. Some persons cut through from C to D, and help their slices alternately from right to left. The fat, which is highly prized, will be foimd chiefly on the left side. When it is the haunch of a hunted buck or doe, make the incision at B, as recommended in a haunch of mutton. Recollect that, unless venison bo fat, it is but mocking the appetite of your guests to place it before them, and that everybody likes venison fat. Buck venison is in greatest perfection from Midsummer to Michaelmas, and Doe venison from November to January. The *' Alderman's walk," the primest part of the joint, is in the side where the fat abounds. HOW TO CARVE AND SERVE A DINNER. -23 A HARE Is usually sent to table on her haunches. The best way is to in- sert the knife at A, and run it along to B, repeating the same op- eration both sides of the hare. If the hare be large, a couple r»f long slices may first be taken from either side. If so, the legs must next be taken off and then separate the shoulders at the cir- cular line CAD. The back is now to be cut through in three or four pieces as marked, going right through the spine. The legs should be divided into two. Divide also the head by inserting the point of the knife at the top, and cut it through in the direc- tion of the nose. 8ome persons first separate the upper from the under jaw. The ears should be cut off close to the roots. The head, brains, and ears, are by some considered dainty morsels. It is becoming the fashion to have hares boned before roasting, which saves the carver an immensity of trouble. No old hare should be roasted, unless previously boned; let it be jugged; this is the best way of serving it, for it requires gi'eat experience to serve an old liare. It is customary in some localities to cut up the whole before any is served. The stuffing, to be sent with every plate, will be found inside. A RABBIT ROASTED Is served in the same way as a hare ; but, being of less dimen- sions, the back is cut in fewer pieces. The head is not sent un- less it is asked for. It is alvvaj^s a wild rabbit that is roasted. It is Hither stuffed as a hare, or, when young, merely served with its own liver sauce. A RABBIT BOILED May be cut in the same way as its roasted brother. The middle piece of the back is the efiicure's choice. Ostend rabbits are best boiled or curried. The remains of either roast or boiled rabbits or game may be formed into quenelles, or forced- meat rissoles — a favorite side dish. 24 HOW TO CARVE AND SERVE A DINNER. A PHEASANT Is carved partly like a duck and partly like a fowl. The breast should be cut up in slices from A to B, fixing first the fork in its center. Then take off the legs at D E, and the wings at C D, being careful to hit the exact point between the wing and the neckbone. Next remove the merrythought G F, and the neck- bones, side-bones, etc., as directed to be done with a roast fowl. Split open the head, as many consider the brains a luxury. A PARTRIDGE Is carved in the same way as a fowl. The breast, wings, and merrythought are the best pickings. The wing, marked A, and the leg, marked B, are taken off at the dotted line. The merry- thought is at the point C D, and the split head must be sent if asked for. Where the guests are few a partridge is sometimes only divided into two, which is called "the bachelor fashion." GROUSE Are carved like partridges; and woodcocks, snipes, quails, field- fare, and other similar birds, either in the same way when there is a scarcity at the table, or if plentiful, they are merely cut in halves. Upon this point the carver must exercise his own dis- cretion. HAM AND TONGUE Are concomitants to so many of the good things brought to the festive board, thftt they may well claim a parting word from us, HOW TO CARVE AND SERVE A DINNER. 25 A HAM Should be cut deliciously thin, not foolishly so. The most pre- valent way is to begin cutting your slices at the line indicated by A B, and proceed towards the thick end. That contains all the prime cuts. The knuckle is best dried and grated. A baked ham eats shorter than a boiled one, and the slices may be cut much thinner. Mutton hams are served in the same way as ham. A TONGUE Is best in the thickest part, and therefore the proper way is to cut it nearly through at the line A B. Then serve it in thin slices right and left, helping fat to those who ask for it from the under side. A stewed tongue makes a savory dish, and is generally served in its own sauce, with small niTishrooms or onions. The slices are cut from the root to the tip, lengthways. These instructions will aid the careful housewife to profit more fully by our Economical Cookery and Hints on Domestic Manage- m^ent. The art of carving not only enables us to place food more temptingly before our guests, but it also prevents waste, and many a dish of relishing food, though consisting but of pickings, may appear with all propriety at a subsequent supper or dinner, either cold or in another shape, provided it has met with fair treatment on its first appearance. If a joint of meat be not hacked and mangled, even though nothing but the bone remain, garnished with a few sprigs of parsley, it will form a sightly dish, and par- ticularly fragments of poidti-y and game, nicely arranged with similar garnishing, make a tasty supper dish. HOW TO BREW; ^FROM— A BARREL OF BEER I —TO — A BOWL OF BISHOP One sip of this Will bathe the drooping spirits in delight Beyond the bliss of dreams. Be wise, and taste. —MILTON. NEW YORK: NOKMAN L. MUNRO, PUBLISHER, 14 & 16 VANDEWATER STREET. CONTENTS Introduction . . , . Brewing , . . , The Brewery .... Brewing Utensils Preparation for Brewing Malt Hops . . . . , Water . , . , Mashing . . . . ► Boiling, Cooling, and Fermenting Cleansing and Flavoring Beer Porter Brewing for Families To calculate the gravity of Mixed Wort Fermentation The Beer Cellar Brewing Red Hot To Make Beer with Sugar Treacle Beer Pale Ale . . . . Instantaneous Beer Beer from Potatoes Spruce Beer .... To Convert Sour Beer into Vinegar . To Correct Acidity in Beer or Cider To Recover Ropy Beer or Cider To Make Ginger'Beer How to Brew a Bowl of Punch Another Method Milk Punch .... Another Method Cold Punch .... George the Fourth's Punch Norfolk Punch .... Bishop .... Syllabub .... Cool Cup . . Cool Cider Cup . . , . Purl Warm Ale Cup . Egg Flip Egg Hot ..... Sailor's Flip .... A Stimulating Tonic for Invalids A Grateful Beverage for a Cold Morning Cordials and Compounds Liqueurs, Ratafias, &c. Bitters ..... HOW TO BREW; FROM A BARREL OF BEER TO A BOWL OF BISHOP. INTRODUCTION. Beer has been for many ages a staple commodity with the Eng- lish. Its origin is generally considered to have been derived f roin Egypt, and it may be considered as the wine of the northern coun- tries. The British Poets, from Chaucer downwards, have sung its praises; and the good old " nut brown ale " has long been the boast of our forefathers. The " moist and corny ale " of Chaucer's time would be a queer medley to our modern palates, being composed of a decoction of malt and oats, bittered by broom, bay berries, or ivy berries, and it is stated that the ale was almost certain to get eager before it got ripe. Hollinshed mentions that it was the cus- tom to " eke" out the malt with a liberal admixture of unraalted oats, and it appears that an inferior sort of oat-ale was much used in families. In 1428, the British Pai-liament was petitioned against the use of hops as a wicked weed ; and they were first used in the brewing of malt liquors in 1538. About the time of Shakspere, hops began to be generally used in the brewing of beer, and were probably a foreign importation from the vicinity of the Pomeranian Hanse Towns, where they were grown as eai'ly as the thirteenth century, and beer formed one of the staple articles of export of these communities. Stow mentions, that in the year 1585, there were about twenty-six brewers in the city, suburbs, and Westminster, whereof the one- half were strangers and the other half English; so that it is not unlikely the knowledge of hops, with their use, was first intro- duced into England by those strangers who were capable of teach- ing the method of using them. The term " beer" is said to have come with the hops to distinguish the liquid brewed from it from the old-fashioned ale. About the time of Elizabeth beer began to rise in the estimation of the public, and the increase of the alehouses alarmed the author- ities and the Lord Mayor, who aided by the magistrates of Lam- beth and Southwark, suppressed above two hundred of them within their jurisdiction. In the Annual Register for 1760 we have the following account of the beer trade ;— "Iw the beginning of the reign of Williamj 3a HOW TO BREW. brown ale, which was a heavy, sweet liquor, was sold for sixteen shillings the barrel, and small beer for six shillings the barrel, which the customers paid for in ready money, and fetched front the brewery themselves. " A change came over the character of London beer in the reign of Queen Anne, owing to two different causes; the duty imposed upon malt and hops, and taxes on account of the war with France, on the one hand, and the more frequent residence of the gentry in London on the other. The duty on malt exceeding that on hops, the brewers endeavored at a liquor in which more of the latter should be used. The people, not easily weaned from the sweet clammy drink to which they had been accustomed, drank ale mixed with the new-fashioned bitter beer, which they got from the victualler. This is the earliest trace our antiquarian searches have enabled us to detect of the very palatable beverage ' half and half.' The gentry introduced the pale ale, and pale small beer, which prevailed in the country; and either engaged some of their friends or some of the London trkde to brew their liquors for them. The pale beers being originally intended for a more affluent and luxurious class, the brewers who engaged in this new branch of business paid more attention to the condition in which it was delivered, increased their store of casks, and kept them in better order. The pale ale was more exp^ensive than the London beers; its price was thirty shillings a barrel, whilst the brown ale was selling at nineteen shillings and twen^ slaillings, and the bitter beer at twenty -two shillings a barrel. But the spread- ing of a taste for the new drink, and the establishment of 'pale ale-houses,' stimulated the brown beer trade to produce a better article than they had hitherto made They began to hop their mild beer more; and the publicans started three, four, and some- times six butts at a time; but so little idea had the bi'ewer or his customer of being at the charge of large stocks of beer, that it gave jMDom to a set of moneyed people to make a trade by buying these beers from the brewers, keeping them some time, and selling them, when stale, to publicans for twenty-five shillings or twenty-six shillings a butt. Our tastes but slowly alter or reform: some drank mild beer and stale; others, what was then called three threads, at threepence a quart ; but many used all stale, at four- pence a quart." The malt liquors usually drank in London about this time by the pooi'er classes were ale, beer, and twopenny; and it was cus- tomary for the drinkers of beer to call for a pint or a tankard of three threads, meaning a thii'd of each — ale, beer, and twopenny; and for this the publican had the trouble to go to three casks, and turn three taps for a i^int of liquor. To avoid this inconvenience and waste, a brewer of the name of Harwood conceived the idea of making a liquor which should partake of the same united flavor, ale, beer, and twopenny. He did so, by calling it "entire," or "entire butt," meaning that it was drawn from one cask or butt ; and as it was a very hearty and nourishing beverage, it soon gained favor with the porters and laboring people. The brewers, however, conceived the idea that there was a me- dium to be found preferable to any of these extremes; which was, HOW TO BREW. '6i that beer well brewed, from being kex^t its proper time, becoming mellow — that is, neither new nor stale — would recommend itself to the public. This they ventured to sell at twenty-three shillings a bai'rel, that victuallers might retail it at threepence a quart. Though it was slow at first in making its way, yet, as it certainly was right, in the end the exijeriment succeeded beyond expecta- tion. Hence the origin of porter; but as yet it was^ far from the perfection in which we have since had it; and for many years it was an established maxim in the trade, that porter could not be made fine or bright, and four or five months were deemed the age when it should be drunk. The improvement of brightness has, however, since been added, by means of more age, better malt, better hops, and the use of isinglass. This London beer or porter is the veritable brown stout ; and such has been the general prevailing taste for, and appreciation of, this poi'ter, that it may now be obtained in almost every nation in the four quarters of the globe. Bitter pale ales are in great re- quest in the East and West Indies, and now form an inportant article of export from England. The difi'ereuce between the color of ales and porter is owing to the color of the malt used in brewing them. Ale malt is dried at a low heat, and consequently is of a pale color; whilst porter malt is dried with a'high temperature, and therefore acquires a brown color in proportion to the heat used. This incipient charring de- velops a peculiar and agreeable bitter taste, which is communica- ted to the beer along with, the dark color. Good and unadulterated ale or beer is a most healthy and nutri- tious beverage. To be good, the fermentation should be so con- ducted as to retain the greatest possible poi-tion of gluten or nutri- tive matter. The strength of the beer, or the alcohol it may con- tain, is but a secondary consideration. To secure the greatest portion of nutriment possible in beer, it is necessary that the fermentation should be checked as soon as it has sufficiently fermented to make it palatable for drinking. If the fermentation be permitted to proceed to its greatest length, as is the case in distilleries, it would then be but little heavier than water, containing little or no nutritious matter, and much alcohol, which is not required in good beer, but only sufficient to give it briskness and pungency. The properties remaining in it not changed will give fulness to the beer, and leave sufficient for it to ripen on without becoming sour. Having considered what the qualities of good beer should be, we will now proceed with the method of BREWING. The art of brewing is simple, and easily understood, cleanliness and attention being the principal points to be considered. It consists of five operations, namely, mashing, boiling, cooling, fermenting, and cleansing. The first process is simple to obtain an infusion of the malt. In the second, this infusion of malt is further impregnated with the flavor of the hops in the boiling, which is requisite for the pre- 33 HOW TO BREW. servation of the beer. In the third, this decoction or infusion is cooled down to the necessary heat for fermentation, which is ex- cited with yeast, and which fills it with carbonic gas, giving to the liquor that pungent taste for which it is esteemed. After this it is fined, or cleansed, to render it fit for drinking. THE BREWI lY. Any shed or place will do for a brewhouse, provided it is well covered in, and sufficiently high and expansive to admit or exclude the air just as the heat of the atmosphere requires. The bottom should be paved with stone or brick, to admit of its being well- cleansed. The brewhouse should be as distant as possible from drains or places emitting putrid smells. BREWING UTENSILS. These utensils in a small way (say for a hogshead, or 54 gallons of beer) will consist of a copper capable of containing about seventy gallons ; and if the brick edge at the top is made sloping, and covered with lead, it will prevent any waste of the wort in the boiling. A mash tub, with a false bottom about three inches above the other bottom, boi-ed full of small holes, to prevent the malt stop- ping up the hole of the faucet. In manj^ cases, for the sake of economy, an old worn-out birch-broom is cleaned and fastened be- fore the* hole of the faucet; and others .again have two pieces of M-ood nailed together, and bored full of holes, which is fitted to the side of the tub, so as to cover the hole of the faucet. Any of these contrivances is to prevent the malt or grains from flowing out with the wort, which would spoil its transparency. The tub nuist be sufficiently large to hold ten or twelve bushels of malt, with plenty of room for mashing or stirring. Ayi underback, to receive the wort from the mashing-tub. An oar, or rudder; to stir up the malt in the mash-tub. Two or three coolers. These should be broad and flat, that the wort may cool quickly; for if the wort is too long cooling, it is likely to become sour in the coolers. These should also be raised a little at one end, that the wort may be run off' at the lowest end without being disturbed or shaken— that the sediment which always falls down may not be again mixed with the wort. A fennentiyig tun. The mash-tub, when emptied of the grains, will also serve for this purpose. Casks, and oak stands, for the casks and tubs to be placed on. The wliole of these articles should be of a suitable size with the copper, which the cooper will always regulate, or in proportion to the quantity intended to be brewed; but there are few fam- ilies who brew less than a hogshead of beer at a time. There are other minor articles required, which are enumerated under the head of 2'ools requisite for the Cellar. PREPARATION FOR BREWING. The day before the operation of brewing commences, all the HOW TO BREW. 33 utensils, such as the casks, mash-tub, fermenting tun, coolers — in fact, everj'thing which will be required, must be thoroughly- cleansed. For this purpose the copper should be filled with water, tlie fire liglited, and the water boiled. If due care has been taken to put the things away in a clean state after being used, they will only require to 3 well scrubbed and scalded, wlien they will be perfectly sweet and fit for use. Should they have been suffered by neglect to become mouldy on the inside, be particularly care- ful not to use them till they have been cleaned and scraped by a cooper, who will unhead the casks for this purpose. New casls;; should be washed thoroughly with cold water, and a pint of hot brine water should be afterwards thrown into the cask (about three-quarters of a pound of salt being sufficient for a barrel, or thirty-six gallon cask); then bung it up and sliake it well on all sides. Empty the cask and allow it to cool, having ready about a quart of fennenting wort, Avhich should be afterwards poured into the cask; then bung it, shake it, and allow it to stand until the wort is cold. For casks, tubs, or coolers that arc sour, put some water in them, and throw a knob or two of unslacked lime into each; bung the casks tight, and let them soak some time, turning them about frequently. The tubs or coolers should have the lime and \i'ater well stirred about in them. Turn this out, scald and scrub them with hot water until perfectly clean. Some siuall pebbles put into the casks will very much accelerate the cleansing of them. In scalding and cleansing casks the bung should be taken out occasionally, whilst rolling or agitating the hot water in them, to let the vapor escape. These operations being finished, the copper must be cleansed, and filled with water for the next day's brewing. According to the quality of the barley from which it is made, so the malt varies in quality. Tliere are four soi'ts of malt; namely, pale, amber, brown, and blown; the last two are used for brewing porter. The color depends on the length of time, and the degree of heat, used in the drying of it. Pale and amber malt are the best for domestic bi'ewing, as they contain the largest amount of saccharine matter. The best is the cheapest, although it may cost a little more money. The average quantity required for a hogshead is about four anVl a half busliels. Malt is chosen by its sweet smell, mellow tMste, round body, and thin skin. When goo(|, a bushel should weigh about 45 lbs. ; the grains should be fine, bite soft between the teeth, and be full of flom-. Bad malt will bite hard and steely, and will also sink in water the same as barley \\ Inch .is not malted ; whereas, baidey which is well nialte Sticks 10 123 Tom Brown at Rugby 10 124 Thompson Hall, by A. Trollope..l() 125 Captain Paul, by Alex. Dumas.. .10 126 The Treasure Hunters, by Fen n. 10 127 Pickwick Papers, (first half) 10 128 Pickwick Papers, (second half). .10 129 The Smuggler of St. Malo 10 130 Peter Simple, by Capt. Marry at.. 10 THE RIVERSIDE LIBRARY Is for sale by all newsdealers, or will be sent to any address on re- ceipt of price. Address, NORMAN L. MUNEO, Publisher, 14 & 16 Vandevvater Street, N. Y. No. Cts. lol Led Astraj', by Octave Feuillet. .10 132 The Pirate, by Capt. Marryat....lO 133 The Sad Fortunes of Rev. A. Barton lo 134 Cousin Phillis 10 i;55 Robinson Crusoe, by Defoe 10 136 Gentleman George lo 137 Josephine, by J. H. Ingraham. . . 10 i;S8 The Pirate Schooner lo 139 The Pirate, by Prof. Ingraham.. 10 140 Dudley Carleon lo 141 Poor Jack, by Capt. Mari-yat 10 142 Robert Emmet, by D. O'Sullivan.lO 143 Rose Michel, by Maud Hilton U) 144 Four Complete Novels 10 145 The Sorrow of a Secret 146 More Bitter than Death 147 A Sealed Mystery 148 Alicia Leigh 149 Sweeter than Vengeance mo The Mystery of Mostyn Manor. 151 Clare Stanhope's Diamonds ... THE UNION SgUARE LIBRARY. PAPER COVERS— UNABRIDGED AND COMPLETE. "^o. Cts. 1 The Three Guardsmen 10 ; 2 Twenty Years After, by Dumas. ..10 John Halifax, Gentleman 4 The Woman in White 1 J ; 5 East Lynne. by Mi-s. H. Wood 10 6 Oswald Cray, by Mrs. H. Wood. . .10 7 Jane Eyre 10 8 Old Curiosity Shop, byDickeiw. 9 The Three Spaniards 10 Mrs. Arthur, by Mrs. Oliphant.. 11 Lady Audley's Secret 12 For a Woman's Sake 13 The Two Orphans, by D'Ennery 14 After Dark, by Wilkie Collins. . . 15 The Wandering Heir, by Reade. 16 A Beggar on Horseback 17 A Terrible Temptation 18 Camille, by Dumas 10 19 Her Face Was Her Fortune 10 20 The Best of Husbands, by Pay n. .11 21 A Hero, by Miss Muloch 10 22 Her Lord and Master 10 23 Three Strong Men, by Dumas 10 No. Cts. ...10 ...10 ...w 10 10 10 10 10 24 No Name, by Wilkie Collinr. ^ Paul Clifford, by Lord Lyttc n. . . 26 Alice Learmont, by Muloch 27 An Island Pearl, by Farjeou .... 28 Three Times Dead, by Braddon. . 29 " ' He Cometh Not,' She Said ". . . 30 Margaret Graham, by James 31 Througli Fire and Water o2 Lettice Arnold, by Mrs. Marsh... 10 33 Hetty, by Henry Kingsley 10 34 The Maid of Killeena 10 35 Janet's Repentance, by Eliot 10 36 The Two Widows, by Thomas 10 37 'Twas in Trafalgar's Bay 10 38 Going to the Bad, by E. Yates 10 39 Playing for High Stakes 10 '10 King of No-Land, by Farjeou 10 41 Found Dead, by James Payn 10 42 Valerie, by Captain Marryat 10 4:3 A SinlessCrlme. Double number. 20 44 Mixt with Magic, by Francillou..lO 45 Bread-and-Cheese and Kisses — 10 46 Merry England, by Ains worth 10 THE UNION SQUARE LIBRARY is enclosed in a beautifully tinted cover, unlike other cheap libraries, and can be obtained from any Newsdealer or Bookseller, or will be sent on receipt of marked price Address, _ NORIHAN L. MUNRO, Publisher, 14 & 16 Vandewater St., N. Y. MUNRO'S 10 CENT MUSICAL LIBHAUY ! $2.00 Worth of M Contents of No. 1.— Nancy Lee; The Two Orphans; The Letter in the Candle; His Grave Icept Grave;. Tap- ping at the Garden Gate; Tlie Bells of Shandon. Contents of No. 3.— Rock me, Sis- ter; Twilight; George Washington; The Moon Beams Brightly Oer the Hill; Wont you Tell me Wiiy, Kobin? The Garden of Roses; Kathleen Aroon. C^onteuts of No. 3.— The Actor's Grave; Grandmothers Clock; Tlie Angel's Whisper; My Darling IIiis- l)and; Ivathleen Mavoureen; The Good-bye at the Door. Contents of No. 4.— Marriage Bells; Oil! Would I Were a Bird; Goodbye, Sweetheart; You and I; The Co quette; As Good as Gold. Contents of No. 5.— Singer's Joy Polka; The Little Flutists; That Was Long Ago; Don't Make a Noise or Else You'll Wake the Baby; Jamie; Auid Lang Syne. Contents of No. 6.— Over Field and Meadow; The Bear Dance; llemeni l)er the Poor Sulterers t)!- tlie South; Three Fishers Went S.iiliiiL;; The Beacon that Lights me ilouK^; I'lvc O'clock In the Morning; The JMiu strel Boy. Contents of No. 7. -Mazurka- Chimes of Normandy; Soldiers' March (Piano Solo); I Cannot Sing the Old Songs; When You and I Were Young; \Veary (Song for So- prano); Oh! Take Me to Thy Heart Again; There Was a Jolly Miller, and Robin Adair. Contents of No. 8.-Beant1es of Car- men; Cradle Song; Wild Waves; Black Eyed Susan; Al)ove the Stars There is Rest; The Bridge (Longfel- low's Words); Come in and Shut the Door. Contents of No. 9.— Secret Love, Gavotte; Egyptian March; Baby Mine; The Chorist(>r; Marv's Canary; Little Maggie iMay, Aukl Robin Gray, Song. Contents of No. 10. -Sweetheart's Waltz; Grandmother's Story; Since Baby Left Us; S|jeed On; Go Soul, tiie Body's Guest; O! Ye Tears, Pa- thetic Song; Johnny Morgan, Song and Chorus. usic for 10 Cents. Contents of No. 11.— Christmas Number.— Christman Waltzes; Santa Glaus; Christmas Song; Bethlehem (Nativity Hymn); Christmas Comes l)ut Once a Year; Christmas Bells at Sea; God Rest You, Merry Gentle- men; When Christ Was Born. Contents of No, 12.— New Year's Number.— New Year's Eve; Tai>er- nacle Organ Voluntary; New Ycai's Chimes; The Snow Lies White; Come, Gather Round the Hearth; Kissing on the Sly; Home Soi.g; Home, Sweet Home. Contents of No. 13. — Pntinitza March; Traumerei (Dreaming); Tl,e Larboard Watch, Duet; The True Hearted Friend; Little Buttercup; Strangers Yet; Tom Bowling; Com- / in' Thro' the Rye. Contents of No. 14.— La Marjo- laine (Quadrilles; WtiKz, Romance; Let Me Dream Again; Oh! The Oak and the Ash; Jufinlta, A oeal Duet; The Cold Wind Whistles; Oft in the Stilly Night; The Pig Song. Cvill be sent, postage paid, ou receipt of'^5ceut8. Address, NORMAN L. MUNRO, Publisher, 11 & 16 Vaudewater St., N. Y. MUNRO'S OPERA SERIES. No. 2. Bell Trio— Tlie Song and Dance. The Merry Maiden and the Tar. Carefully On Tip-toe Stealing. He is au Engiisliman. Boatswain's Song. Farewell, My Own. Ralph's Song and Cliorus. Baby Farming. Little Buttercup's Song Oh, Bliss! Oh, Raptui-e! Recitative Chorus. Oh, Joy! Oh, Rapture! Finale Chorus. TRIAL BY JURY. CONTENTS. Prelude and Opening Chorus. Usher's Song— Now, Jurymen. Entrance of Defendant— Is this the Court.' Chorus of Jurymen— Monster Dread. Laughing Chorus — Defendant and Jury. Defendant's Song— Wlieu First My Old Love. Whispering Chorus— Oh, I was Like That. Judge and Chorus— All Hail, Great Judge. Judge's Song— When I, Good Friends. Usher and Jury— Oh, will you Swear. Bridesmaids' Chorus — Comes the Broken Flower. PlaintitTs Song —O'er the Season Vernal. Judge and Jury— Oh, Never, Never. Chorus of Jurymen— Monster, Mon- ster. Counsel s Song— With a Sense of Deep Emotion. Judge and Chorus— That She is Reel- ing. Defendant's Song — Oh, Gentlemen, Listen. Bridesmaids' Aria— You Cannot Eat. Judge's Recit— That Seems a Reason- able Proposition. Sextet and CJiorus— a Nice Dilemma. Duet and Chorus— I Love Him. Mad Scene— All the Legal Furies. Finale— Oh, Joy Unbounded. For sale by all newsdealers, or will be seat, postpaid, on re- ceipt of'^5 cents. Address, NORMAN li. MUNRO, Publisher, 14 & 16 Vaudewater St., N. Y, THE GREAT HOUSEHOLD JOURNAL ! 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